Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Pasta

1 8 oz package Spaghetti
2 tablespoons butter
1 cup Parmesan cheese — grated
1 24 oz container ricotta cheese
1 pound Ground Beef
1 28 oz. jar pasta sauce
1 8 oz. pkg. Mozzarella cheese — shredded

Preheat oven to 400 degrees F. Line a 13 x 9 x 2-inch baking pan with Reynolds Wrap Release Non–Stick Foil with non-stick side toward food.

Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti.

Add 1/2 cup Parmesan cheese; stir to coat.

Arrange spaghetti in an even layer in foil-lined pan.

Spread ricotta cheese over spaghetti.

Sprinkle with 1/4 cup Parmesan cheese.

Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses.

Top with Mozzarella cheese and remaining Parmesan cheese.

Cover the non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Per Serving (excluding unknown items): 787 Calories; 53g Fat (60.6% calories from fat); 44g Protein; 33g Carbohydrate; 1g Dietary Fiber; 176mg Cholesterol; 594mg Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 7 Fat.

NOTES: From Better Homes and Garden — advertisement for Release — Reynolds new non-stick foil.

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

1 medium banana — ripe
3 cups confectioners’ sugar
1/2 teaspoon lemon jice
1 tablespoon butter — softened

Beat banana until creamy. Add sugar, lemon juice, and butter.

Description:
“Frosting”
Yield: “1 cake”

Per Serving (excluding unknown items): 210 Calories; 12g Fat (48.3% calories from fat); 1g Protein; 28g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 118mg Sodium. Exchanges: 2 Fruit; 2 1/2 Fat.

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

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups banana — mashed
1 cup pecans — chopped
1 cup coconut — flaked
1 1/2 teaspoons vanilla
1 20 ounce can crushed pineapple
1 16 ounces jar maraschino cherries — drained
8 ounces cream cheese — softened
1 1/2 cups powdered sugar
Garnishes:
toasted flaked coconut, long-stemmed
maraschino cherries, grated milk
chocolate, chopped pecans, hot fudge
sauce.

Combine first 4 ingredients in a large bow. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.

Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

Yield: “10 inch bunt pan”

Per Serving (excluding unknown items): 8918 Calories; 420g Fat (41.4% calories from fat); 98g Protein; 1242g Carbohydrate; 45g Dietary Fiber; 889mg Cholesterol; 3059mg Sodium. Exchanges: 20 Grain(Starch); 5 1/2 Lean Meat; 13 1/2 Fruit; 1/2 Non-Fat Milk; 78 1/2 Fat; 48 Other Carbohydrates.

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

1 1/4 cups sugar — divided
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/2 cup butter — softened
2 large eggs
1 cup mashed banana
1/2 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup bundt pan. Set remaining mixture aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour and next 3 ingredients; fold into butter mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.

Bake at 350° for 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Dust with powdered sugar if desired.

Yield: “12 cup bunt pan”

Per Serving (excluding unknown items): 3703 Calories; 170g Fat (40.4% calories from fat); 50g Protein; 513g Carbohydrate; 18g Dietary Fiber; 723mg Cholesterol; 3428mg Sodium. Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fruit; 1/2 Non-Fat Milk; 32 Fat; 17 Other Carbohydrates.

NOTES: Southern Living

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

3 squares Unsweetened chocolate
1 stick butter
3 cups sugar
1 can evaporated milk

When Using a small can (5 oz) of Milk

1 1/4 squares unsweetened chocolate
3 1/2 tablespoons butter
1 1/4 cups sugar
5 ounces milk (small can Carnation evaporated milk)

Melt chocolate and butter. Add sugar and milk alternately and slowly to butter and chocolate. Heat until sugar is dissolved. (Bring to a boil) Remove from heat and place pan in cold water. Beat until a little cool and smooth.

Serve over Ice Cream.

Per Serving (excluding unknown items): 452 Calories; 18g Fat (34.3% calories from fat); 3g Protein; 76g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 4 1/2 Other Carbohydrates.

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

1 cup butter
3/4 cup sugar
1 egg
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Cream butter and sugar. Add egg and beat well. Add dry ingredients and then vanilla. Mix well.

Roll dough into a roll and place in cookie press. Press cookies onto an ungreased cookie sheet. Fills 2 cookie sheets.

Bake 10 to 12 minutest at 375°

Yield: “2 dozen”

Per Serving (excluding unknown items): 3204 Calories; 191g Fat (53.3% calories from fat); 34g Protein; 343g Carbohydrate; 7g Dietary Fiber; 709mg Cholesterol; 3138mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 37 Fat; 10 Other Carbohydrates.

NOTES: From the Cookie press. Excellent butter cookie.

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

1 cup Sour Dough start
1 cup — Â¥
75 ° to 80° water
2 1/2 teaspoons yeast
1 egg
1/4 cup oil
1 teaspoon salt
4 1/2 cups sifted bread flour — (4 1/2 to 5)

Order to put ingredients in bread machine: water, sour dough start, flour, oil, salt, egg, yeast.

Put machine on dough cycle.

When it comes out, put out on board and kneed slightly. Then put in Pam sprayed loaf pans (2 pans). Let rise until double, about 1 hours.

Bake bread in preheated oven at 350° for 30 to 40 minutes or until golden brown. rub with melted butter after removing from oven.

Can make up 24 rolls. Bake in 400° preheated oven approximately 15 minutes. Pat rolls with melted butter before putting in oven and again when you remove them from the oven.

Yield: “2 loaves”

Per Serving (excluding unknown items): 585 Calories; 60g Fat (90.4% calories from fat); 10g Protein; 4g Carbohydrate; 3g Dietary Fiber; 212mg Cholesterol; 2207mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 11 1/2 Fat.

NOTES: Mary Walter’s recipe from Dad.

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

1 5 pound beef brisket
1 cup barbecue sauce
1/2 cup water

Brush brisket with BBQ sauce. Add remaining sauce to water and pour over brisket in pan. Cover. Bake 3 hours at 350 degrees. Cool. Refrigerate over night. Next day skim off fat. Pour remaining sauce into pan and bring to boil. Add more sauce and water if necessary. Slice brisket very thin and pour sauce over it. Return to oven uncovered for 30 minutes at 350 degrees. Then cover and cook for 30 minutes more at 350 degrees.

Description:
“Meat”

Per Serving (excluding unknown items): 909 Calories; 76g Fat (76.4% calories from fat); 49g Protein; 4g Carbohydrate; trace Dietary Fiber; 207mg Cholesterol; 437mg Sodium. Exchanges: 7 Lean Meat; 10 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: From Barb Rees

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

2 3 1/2 pounds beef tenderloin strips
Kikkoman soy sauce
garlic salt
Worcestershire sauce
Pepper

Tie tenderloins together. Brush with soy, Worcestershire sauce. Sprinkle garlic salt and pepper on. Let stand at room temperature briefly. Bake for 45 minutes at 475°. Let stand 5 – 7 minutes. Slice. Serve with Bernaise sauce.

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: .

NOTES: From Tables of Eight – Church in Atlanta.

Recipe By :
Serving Size : 9
Preparation Time: 0:00
Categories : Meat

3 large carrots
3 large stalks celery
1 large onion
1 large tomato
1 3 pound beef brisket
1/2 teaspoon ground pepper
salt
1/2 bunch parsley
2 tablespoons flour
1 1/2 teaspoons brown seasoning sauce
6 medium red potato

Cut carrots and celery into 2 1/2 inch long pieces.

Sprinkle brisket with pepper and 1/2 teaspoon salt. Brown brisket with fat side down first, turn and brown other side. Place brisket in shallow 3 1/2 quart casserole. Arrange carrots, celery, onion, tomato and half of the parsley sprigs around brisket.

Mix flour, browning sauce, 1/2 teaspoon salt and 1 cup water. Pour into skillet used for browning brisket, stirring to loosen any brown bits. Pour mixture over brisket and vegetables. Cover casserole and bake 325° for 2 hours.

Cut unpeeled potatoes into quarters. Add to above. Bake covered 30 minutes more or until potatoes and brisket are fork tender.

Garnish with remaining parsley.

Per Serving (excluding unknown items): 539 Calories; 40g Fat (68.0% calories from fat); 28g Protein; 15g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat.

NOTES: From Good Housekeeping Magazine.