Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

6 cups broccoli flowerets — (6 to 8)
1/2 cup green onion
1/2 cup slivered almonds
1/2 cup raisins (optional)
8 slices bacon or bacon bits
Dressing:
1/2 cup Real Mayonnaise
4 tablespoons vinegar
1/4 cup sugar

Steam broccoli flowerets for 1 minute. Mix remaining ingredients. Toss with dressing.

Can make a day ahead. Stores well for a couple of days

Per Serving (excluding unknown items): 96 Calories; 5g Fat (42.1% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

NOTES: Nancy Gunvalsen

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Salad

1 large Apricot Jello
2 cups boiling water
1 large can Mandarin orange slices — drained
Save juice

Use juice from can of mandarin orange in a 2 cup measure and add orange juice to just under 2 cups of liquid. Pour into jello. Then place in metal bowl, place in refrig until thickened fairly well — about an hour. Then scrape sides of bowl with spatula and add 3 good size scoops of cool whip. Beat with electric mixer. Now it is runny again. Then put in the mandarin oranges and place in dish and put in refrig until firm.
Variation: Lime jello, crushed pineapple drained, add orange juice to liquid. Then follow above directions.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: .

NOTES: Had this at Nancy and Norm’s with their motorhome friends

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

1 12 oz. pkg. bacon — cut into 1″ cubes
1/2 pound ground pork sausage
1 medium onion — diced
1 small green bell pepper — diced
1 garlic clove — minced
3 cups water
2 14.5 ounce cans diced tomatoes with basil, garlic, and
oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons Worchestershire sauce
1/2 teaspoon hot sauce
1 cup uncooked regular grits

Cook bacon and sausage in a Dutch oven over medium heat 25 minutes, stirring until sausage crumbles and is no longer pink and bacon is crisp. Drain sausage and bacon, reserving 1 tablespoon drippings in pan.

Saute onion, bell pepper, and garlic in hot drippings over medium heat 10 minutes or until tender. Stir in 3 cups water and next 5 ingredients; bring to a boil. Gradually stir in grits; cover, reduce heat, and simmer, stirring occasionally, 15 to 17 minutes or until thickened. Stir in sausage and bacon.

Per Serving (excluding unknown items): 510 Calories; 42g Fat (74.9% calories from fat); 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 1646mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 6 Fat.

NOTES: From Ellen

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

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg white
6 tablespoons sugar
1 teaspoon vanilla
1 pinch salt

Blend cornstarch and cold water in sauce pan. Add boiling water and cook, stirring until clear and thickened. Let stand until COLD.

Beat egg whites until foamy on high speed of mixer. Gradually add sugar. Beat until stiff but not dry. On low speed add vanilla and salt. Gradually add cornstarch mixture. Beat well on high. Spread over cooled pie. Bake 350° for 10 minutes or lightly brown.

Yield: “1 pie”

Per Serving (excluding unknown items): 383 Calories; trace Fat (0.0% calories from fat); 11g Protein; 84g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 303mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 Other Carbohydrates.

NOTES: From Ann Landers!

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

4 tablespoons butter
3 pounds new potatoes, unpeeled, cutinto 1/8-inch
slices, and soaked in cold water for 30
minutes.
Salt and pepper
3 large garlic cloves, minced
1/2 pound Emmental cheese — shredded
1 1/3 cups chicken stock, heated

Preheat the oven to 375 degrees. Use 2 tablespoons of the butter to grease a 9 x 13 inch baking dish.

Drain the potatoes and dry them with paper towels. Place one-quarter into the prepared dish. Sprinkle with salt and pepper, a third of the garlic, and a quarter of the cheese. Dot with butter. Make 3 more layers the same way dotting with a little butter as you go along (no garlic goes on top). Pour in the stock. Bake for 1 1/2 hours. You can cover it loosely with foil for the last 15 minutes or so if the top is getting too browned. Allow to rest for about 10 minutes before serving.

Per Serving (excluding unknown items): 157 Calories; 14g Fat (77.0% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 42mg Cholesterol; 132mg Sodium. Exchanges: 1 Lean Meat; 2 Fat.

NOTES: Lee Bailey’s Long Weekend cookbook (Carol)

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

1 egg yolks — (1 to 2)
1 whole egg
1 teaspoon salt
2 teaspoons oil
1 small can carnation milk
flour

Divide dough into small balls as you can handle and roll out. Add flour as you need it.

Per Serving (excluding unknown items): 214 Calories; 19g Fat (81.6% calories from fat); 9g Protein; 1g Carbohydrate; 0g Dietary Fiber; 425mg Cholesterol; 2209mg Sodium. Exchanges: 1 Lean Meat; 3 Fat.

NOTES: Gladys Fox

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

2 cups milk
2 eggs
1 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
2 cups Flour (to proper consistency)

Place all ingredients in blender and blend. Pour small amount into medium hot buttered omelet pan. They will come out very thin. Place jelly on pancake and roll up to eat. Also can sprinkle powdered sugar over top.

Description:
“Crepes”
Yield: “12 ”

Per Serving (excluding unknown items): 595 Calories; 26g Fat (39.4% calories from fat); 29g Protein; 62g Carbohydrate; 0g Dietary Fiber; 490mg Cholesterol; 2999mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

3/4 cup sugar
1/2 cup pecans — chopped
2 teaspoons orange rind — grated
8 ounces reduced fat cream cheese
2 11 ounce cans refreigerated buttermilk biscuits
1/2 cup butter — melted
1 cup sifted powdered sugar
2 tablespoons fresh orange juice

Combine first 3 ingredients in a small bowl; set aside.

Place about 3/4
teaspoon cream cheese in center of each biscuit; fold biscuit in half over cheese, pressing edges to seal.

Dip biscuits in melted butter, and dredge in sugar mixture; place biscuits, curved side down, in a single layer in curves of a lightly greased 12-cup Bundt pan, spacing evenly (do not stack). Place any remaining biscuits around center of tube of pan, filling in spaces, if necessary. Drizzle any remaining butter over biscuits; sprinkle with remaining sugar mixture.

Bake at 350° for 35 to 40 minutes or until done. Immediately invert onto a serving plate.

Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Serve immediately.

Yield: “1 10-INCH BUNDT PAN”

Per Serving (excluding unknown items): 2161 Calories; 129g Fat (51.8% calories from fat); 5g Protein; 263g Carbohydrate; 4g Dietary Fiber; 248mg Cholesterol; 940mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 25 1/2 Fat; 16 1/2 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

2 packages slaw or 1 large head of cabbage
8 tablespoons sliverd dalmonds
2 tablespoons sesame seeds
8 green onion — chopped
Ramon noodles with seasoning
Dressiing:
1 cup salad oil
6 tablespoons rice vinegar (not spiced)
2 teaspoons salt
4 tablespoons sugar
1 teaspoon pepper

Mix slaw, onions, and oriental seasoning. Brown almonds and sesame seeds in butter. Cool. Add to slaw. Bread Ramon noodles and add to slaw (last minute) right before serving. Then add the dressing.

Per Serving (excluding unknown items): 283 Calories; 28g Fat (88.0% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: Nancy Gunvalsen

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

1/2 Package Oraida O’Brien Frozen Hash Brown Potatoes
(with onion and peppers)
1 cup Sour cream
1 cup shredded sharp cheddar cheese
1 can Cream of Celery soup
Salt and pepper
1/2 stick butter

Thaw potatoes just enough to break apart. Add above ingredients. Pour into baking dish. . Then top with bread crumbs mixed with some butter, if desired. Bake at 350° for 30 to 45 minutes

Per Serving (excluding unknown items): 241 Calories; 23g Fat (84.3% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 60mg Cholesterol; 374mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

NOTES: From Barb Rees