1 large box strawberry Jello
1 small can crushed pineapple, drained
2 10 ounce boxes frozen, sweetened strawberries
2 or 3 bananas diced
2 cups boiling water
16 ounces sour cream
Dissolve Jello in boiling water. Add strawberries, pineapple
and bananas. Pour half mixture into bowl and refrigerate
until set. Spread sour cream on top of set Jello mixture.
Add rest of Jello mixture and refrigerate until set.
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1/2 cup butter
2/3 cup sugar
2 eggs
1 apple, peeled and chopped
1/2 cup grated sharp Cheddar cheese
1/3 cup chopped walnuts
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350. Cream butter and sugar, beating
until light. Beat in eggs. Stir in apples, cheese and
nuts. In another bowl, combine flour, baking powder,
soda and salt. Gradually and gently stir into apple
mixture. Pour into greased loaf pan and bake 1 hour.
Cool 10 minutes before serving.
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4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then
brown chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits.
Cook on high 2- 1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then
debone. While chicken is cooling, mix flour and cream together, then
stir into crockpot. Open biscuits and cut each biscuit into 4 pieces.
Drop into crockpot and turn on high.
These will need to cook about 30 minutes, until they are firm. Return
chicken meat to crockpot after deboning and serve. You can use your
own homemade biscuit recipe for canned if you prefer.
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The Magix Bullet Express…. 17-pc. high-speed blender/mixer system. It’s the one food-prep appliance to replace all others! It’s a food-processor, juicer, mixer, smoothie maker and blender. It chops, dices, minces, shreds, grates, grinds, blends and whips. And it does it all in 10 seconds or less. So there’s no longer a need to clutter your countertop and cabinets with expensive mixers, juicers, blenders, food processors and coffee bean grinders.
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1 Stainless Steel Cross Blade
1 Stainless Steel Flat Blade
1 Tall oz. Food-Prep Cup
1 Short Food-Prep Cup
4 Party Mugs
4 Brightly Colored Mug Rings
2 Shaker/Steamer Tops
2 Stay Fresh Resealable Lids
Plus you’ll receive a recipe book filled with easy and delicious meal, drink and dessert ideas!
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4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper
Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8.
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1 chopped onion
1 stick celery, chopped
1 c. water (or more)
2 cubed potatoes
Cook 10 to 15 minutes. Add enough flour to thicken.
Add: 1 to 1 1/2 cubes of chicken bouillon
1 can clams
1 can shrimp (or fresh)
1 c. milk
1 c. light cream
1 slice American cheese (optional)
Pinch of white pepper
1 bay leaf
Pinch of thyme
Few drops Worcestershire sauce
Cook a few minutes until done and to your desires consistancy.
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2 med ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.
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