Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Salad

8 ounces Cream Cheese — softened
1/2 cup orange juice
1/2 cup powdered sugar
1 20 ounce can crushed ppineapple — drained
1/2 cup pecans — chopped

Beat cream cheese and orange juice until smooth. Gradually add sugar and mix well. Add pineapple and nuts. Pour into dish. Freeze until firm. Let stand at room temperature briefly before serving.

Per Serving (excluding unknown items): 144 Calories; 12g Fat (70.2% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

NOTES: Southern Living Magazine

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies Sauce

1 cup berries or fruit – Strawberries,
Raspberries, Peaches, Blueberries, Rhubarb
1 tablespoon corn starch
1/3 cup water
2 tablespoons plus 1 teasp. Sugar

Combine water, corn starch and sugar. Stir until dissolved. Cook over medium heat until thickened. Stir frequently. Add fruit. Bring to simmer. Simmer 3 minutes, stirring frequently.

For thinner topping use 1/2 cup water. Use more sugar for pancake/waffle topping.

Use over ice cream, angel food cake, waffles, pancakes, or as a pie filling.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: .

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Candy

1 stick butter
2 1/2 cups sugar
2/3 cup evaporated milk (small can)
2 squares semi-sweet chocolate
1 teaspoon vanilla

Bring butter, sugar, and milk to rolling boil. Boil 6 minutes stirring constantly. Remove from heat.

Add: Chocolate and vanilla. Stir till melted. Let cool until hard.

Description:
“Candy”

Per Serving (excluding unknown items): 460 Calories; 15g Fat (29.2% calories from fat); trace Protein; 83g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 157mg Sodium. Exchanges: 3 Fat; 5 1/2 Other Carbohydrates.

NOTES: From Sallie Boothroyd

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Frosting

1/3 cup Milk
1/4 cup butter
6 ounces semi-sweet chocolate chips
1 teaspoon vanilla
2 1/4 cups powdered sugar

Combine in pan the milk and butter. Bring JUST to boil, stirring. Remove from heat. Add chocolate chips and vanilla. Stir until smooth. Gradually add powdered sugar. Beat till thick enough to spread.

Yield: “2 9 inch layers”

Per Serving (excluding unknown items): 1519 Calories; 49g Fat (28.5% calories from fat); 3g Protein; 274g Carbohydrate; 0g Dietary Fiber; 135mg Cholesterol; 511mg Sodium. Exchanges: 1/2 Non-Fat Milk; 9 1/2 Fat; 18 Other Carbohydrates.

NOTES: From Nestle Chocolate Chip package.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Sauce

1 pint heavy cream
1/2 cup sugar
2 cups light corn syrup — 16 oz. bottle
1 package chocolate chips
1 tablespoon vanilla
1 tablespoon Créme de cacao

Combine cream, sugar, and corn syrup in sauté pan.
Bring to boil.
Remove from heat. Stir in remaining ingredients.
Let cool.

Per Serving (excluding unknown items): 839 Calories; 40g Fat (40.9% calories from fat); 3g Protein; 128g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 166mg Sodium. Exchanges: 0 Non-Fat Milk; 8 Fat; 8 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons allspice
1 teaspoon ginger
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups oatmeal — quick
1 cup pecans — chopped

Combine all dry ingredients. Set aside. Cream butter and sugar well. Add eggs and vanilla. Then add dry ingredients. Stir in oats and nuts.

Drop by 1/4 cup measuring cup 5 inches apart onto lightly greased cookie sheet. Bake 375 degrees 12 to 14 minutes. Cool slightly before removing from cookie sheet.

Description:
“Cookies”
Yield: “4 dozen”

Per Serving (excluding unknown items): 5485 Calories; 286g Fat (45.8% calories from fat); 82g Protein; 679g Carbohydrate; 44g Dietary Fiber; 921mg Cholesterol; 3168mg Sodium. Exchanges: 22 Grain(Starch); 2 Lean Meat; 55 Fat; 22 1/2 Other Carbohydrates.

NOTES: From Southern Living cookbook

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup butter
1 16 oz. package dark brown sugar
2 large eggs
1 teaspoon vanilla
3 cups quick-cooking oats
1 cup pecans
1/2 cup raisins (optional)

Stir together first 7 ingredients.

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs and vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until blended.
Stir in oats, chopped pecans and raisins, if desired.
Drop dough by 1/4 cupfuls onto lightly greased baking sheets; lightly press down dough.
Bake, in batches, at 350° for 12 to 14 minutes. (Cookies should not be brown around the edges, and centers will not look quite done.) Cool slightly on baking sheets. Remove to wire racks; cool completely.

Yield: “2 1/2 dozen”

Per Serving (excluding unknown items): 5839 Calories; 284g Fat (42.8% calories from fat); 81g Protein; 772g Carbohydrate; 41g Dietary Fiber; 921mg Cholesterol; 3902mg Sodium. Exchanges: 21 1/2 Grain(Starch); 2 Lean Meat; 54 1/2 Fat; 29 1/2 Other Carbohydrates.

NOTES: From Southern Living

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Salad

2 medium oranges
1/4 cup brown sugar — packed
4 tablespoons butter
1/4 teaspoon cinnamon
4 large banana — cut in 2″ cubes

Grate 2 tablespoons peel from oranges. Peel oranges and cut crosswise into 1/2 inch thick slices.

Heat brown sugar, butter, and cinnamon until it begins to boil. Stir often.

Add oranges and banana to above and cook 5 minutes gently turning fruit. Remover from heat. Sprinkle with orange peel and chill.

Per Serving (excluding unknown items): 275 Calories; 12g Fat (37.1% calories from fat); 2g Protein; 44g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 122mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

Pastry for 2 crust pie
1 1/2 cups sugar
1/2 cup flour
4 cups fresh or frozen gooseberries

Toss gooseberries with sugar and flour just to coat each berry. Pour into unbaked pie shell. Dot with butter. Top with crust. Bake at 350° for 1 1/2 hours??????

Yield: “9 inch pie plate”

Per Serving (excluding unknown items): 1389 Calories; 1g Fat (0.4% calories from fat); 6g Protein; 347g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 3 Grain(Starch); 20 Other Carbohydrates.

NOTES: From Carol’s Burlington Sesquicentennial Cookbook

Recipe By :
Serving Size : 1
Preparation Time: 0:00
Categories : Miscellaneous and Useful Hints

Use potato peeler to pare the peel in thin strips. Drop strips into a whirling blender or food processor. Viola — grated peel!

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .