u/MissDaisy01

1 1/2 cups Bisquick baking mix
3 tablespoons instant minced onion, if desired
1 egg
1/4 cup milk
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon poppy seed
2 tablespoons margarine or butter, melted

Heat oven to 400 degrees. Grease round pan, 8 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches. Mix baking mix, onion, egg, milk and 1/2 cup of the cheese. Spread in pan. Sprinkle with remaining cheese and the poppy seed. Pour margarine evenly over top. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cut into wedges; serve immediately. 6 to 8 servings.

Creative Recipes with Bisquick, 1980

1 can (10 1/2 ounces) condensed cream of chicken soup
1 1/2 cups water
1 cup sliced celery
1 medium onion, quartered
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1 stewing chicken (4 to 5 pounds), cut up
4 medium potatoes (about 1 pound), quartered
6 medium carrots, cut in pieces
1/4 cup flour

Combine soup, 1 cup water, celery, onion, and seasoning in large heavy pan; add chicken. Cover; cook over low heat 1 1/2 hours; stir often. Add vegetables. Cover; cook 45 minutes or until chicken and vegetables are tender. To thicken, blend flour and remaining water; gradually stir into stew. Cook 10 to 15 minutes; stir often. 4 to 6 servings.

A Campbell Cookbook, Cooking with Soup, 1967

2 tablespoons chopped onion
1 tablespoon chopped parsley
2 tablespoons butter or margarine
8 medium carrots, cut in 1-to 1 1/2 inch slices
1 can (10 1/2 ounces) condensed consomme
Dash ground nutmeg

Cook onion and parsley in butter about 5 minutes. Add remaining ingredients. Cover; cook over medium heat 25 minutes. Uncover; continue cooking 20 minutes or until carrots are tender and sage thickens and glazes carrots. (Watch carefully during last few minutes to prevent sticking.) 4 servings.

Note: To shorten cooking time, cut carrots in 1/2 inch slices. Cook, uncovered, about 30 minutes.

A Campbell Cookbook, Cooking with Soup, 1967

I have not tried this recipe but I will do so some day. So many recipes so little time ;-) Source is unknown except the recipe came through Usenet.

CREAM CHEESE POUND CAKE

Recipe By:

Serving Size: 1

Ingredients:

3/4 lbs. Butter 3 C Cake flour, sifted

3 cups Sugar, granulated 1/4 t Salt

1/2 lb. Cream cheese 1 1/2 t Almond extract

6 lg Eggs 1 t Vanilla extract

Directions:

1. Pre-heat oven to 325℉ Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each.

2. Stir in flour. Don''t be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick.

3. NOTES:

4. * A pound cake made with cream cheese -- I got this recipe from Annette Hall at Computer System Resources, in Georgia (annette@XXXX). She posted it to net.cooks, claiming that it''s the best pound cake you''ll ever taste. She''s right! Yield: One large cake.

5. : Difficulty: easy : Time: about 2 hours and 15 minutes : Precision: measure carefully.

6. : Jeff XXXX : Relational Technology, Inc., Alameda, California, USA : {XXXX} XXXX {XXXX}!mtxinu!rXXXX

7. : Copyright (C) 1986 USENET Community Trust

O Henry Bars

Recipe By: Catholic Women's League Favorite Family Recipes, Cadillac, Sask., 1982

Ingredients:

1 cup butter

1 cup milk

1 cup brown sugar

1 cup graham wafers, crushed

1 cup desiccated coconut

1 cup walnuts, chopped

1 teaspoon vanilla

Directions:

Line an 8” pan with whole graham wafers. In a saucepan, boil first 3 ingredients. After boiling, remove from heat and add last 4 ingredients. Blend well. Spread over wafers in pan. Cool in fridge. Ice with a butter icing. Chill and cut into squares. Yield: 24 squares.

Pumpkin Loaf

Recipe By: Catholic Women's League Favorite Family Recipes, Cadillac, Sask., 1982

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

2 eggs

1 teaspoon molasses

1/3 cup Mazola Oil

1/3 cup milk

1 1/2 cups brown sugar

1/2 cup raisins or prunes, cut fine

1 cup pumpkin, mashed

Directions:

Add first 6 ingredients all at one to next 7 ingredients. Mix until well blended. Pour into well-greased pan. Bake at 350 degrees for almost 1 hour.

Keeps very well for a month in fridge or frozen; ready to serve, sliced.

Lasagna with Pesto

Recipe By: Gourmet's Menu Cookbook, 1963

Ingredients:

Pesto
Lasagna noodles
Parmesan cheese

Directions:

Fill a heated baking dish with alternate layers of pesto (basil sauce) and cooked lasagna, finishing with a layer of sauce and grated cheese. Bake the lasagna in a hot oven (400 degrees F) for about 20 minutes, or until the topping is browned. 

White layer cake with petits fours variation

1/2 cup shortening
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup sugar
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 egg whites

Cream shortening, flavorings, and half of the sugar together until very light and fluffy.

Sift together flour, baking powder, and salt.

Add to creamed mixture in three portions alternately with milk in two portions.

Beat egg whites until stiff and add the rest of the sugar slowly, beating until glossy. Fold into batter.

Turn batter into two greased 8-inch round layer pans (or one 8-inch square loaf pan).

Bake at 375 degrees F (moderate oven) until cake draws away from pan and top is springy to touch - about 25 minutes. (Bake loaf 30 minutes.)

For variety

For party cakes (petits fours) cut whit cake in cubes or triangles. Make confectioner's sugar frosting (p. 83) using enough liquid so that it will pour. Color frosting, if you like, and pour over cakes, covering tops and sides. The cakes may be sprinkled with coconut or chopped nuts while frosting is still soft.

Confectioner's sugar frosting

For a two-layer cake, 9-inch size, mix 2 cups confectioner's sugar, 4 tablespoons butter or margarine, and enough cream, orange juice, or strong coffee to spread well. Add flavoring - vanilla, grated orange rind, melted chocolate, or spices.

Family fare food management and recipes, Home and Garden Bulletin No. 1, USDA, 1960

Broccoli with Chicken Cream Sauce

1 can condensed cream of. chicken soup
1/3 cup milk
1 pound broccoli, cooked and drained

Empty soup into a saucepan; blend in milk; simmer about 2 minutes. Pour hot chicken sauce over hot broccoli. (For variety, stir 1/2 cup shredded American cheese into the hot soup and stir till smooth.) 4 servings.

Cooking with Condensed Soups by Anne Marshall, 1950

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Cooking with Condensed Soups by Anne Marshall, 1950

Twin Biscuits

1 cupful milk
1/2 teaspoonful salt

2 teaspoonfuls baking powder

2 cupfuls flour

2 tablespoonfuls Crisco

Sift flour, baking powder, and salt together, rub in Crisco with tips of fingers, then add milk. Pat and roll out dough, cut with cutter, brush with melted Crisco, place one on top of another, lay on Criscoed tin and bake in hot oven from ten to twelve minutes. Sufficient for 12 biscuits.

A Calendar of Dinners with 615 Recipes, 1922

Chicken en Casserole

1 tender chicken for roasting
1/2 cupful Crisco
Salt and pepper
1 pint hot water
1 cupful hot sweet cream
2 cupfuls chopped mushrooms

1 tablespoonful chopped parsley

Clean chicken, split down back, and lay breast upward, in casserole. Spread Crisco over breast, dust with salt and pepper, add hot water, cover closely and cook in hot oven one hour. When nearly tender, put in the cream, mushrooms, and parsley; cover again and cook twenty minutes longer. Serve hot in the casserole. Oysters are sometimes substituted for mushrooms, and will be found to impart a pleasing flavor.

A Calendar of Dinners with 615 Recipes, 1922

5.5 ounce can chocolate flavored syrup
1/2 cup sugar
2 1/2 cups milk
1/2 teaspoon vanilla

In a medium bowl, combine chocolate flavored syrup, sugar, milk and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze in an ice ream maker according to manufacturer's directions. Makes about 1 quart.

Ice Cream, 1981

1 medium head cabbage, chopped
1 medium onion, finely chopped
1 carrot, chopped or grated
1/2 bell pepper, finely chopped
2 teaspoons sugar
1/4 teaspoon black pepper
1 teaspoon salt
1/4 cup sweet pickle juice
1/4 cup white vinegar
1 dill pickle, chopped; or 1 tablespoon pickle relish
1 cup mayonnaise

Mix all ingredients in large bowl. Refrigerate until ready to serve. Yield: 10 to 12 servings.

DollyWood Tennessee Mountain Home Cooking

I'm going through my old cookbooks as I plan to donate many to a thrift shop as I need to clean out my collection. I'm not cooking as much and to make finding recipes easier it's time to part with a good chunk of my books. Here's a recipe I'd forgotten about but it's very good. Used to make this all the time.

* Exported from MasterCook *

Skillet Turkey and Dressing

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 slices fresh turkey breast -- about 3/4 pound

1/2 cup chopped green bell pepper

2 tablespoons water

1 jar fat-free turkey gravy -- (12 oz.)

1 c. reduced sodium chicken broth -- from 14 1/2 oz. can

3 cups dry cubed sage and onion stuffing

1 package dried fruit bits -- (6 ounces)

Spray a large nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add turkey breast slices; if desired sprinkle with salt and pepper. Cook 2 to 4 minutes or until turkey is light golden brown, and no longer pink in the center; turning once. Remove turkey from skillet; cover to keep warm.

In same skillet, combine bell pepper and water; cover and cook 1 to 2 minutes. Reserve 1/4 cup gravy. Add remaining gravy and broth to skillet; mix well. Bring to a boil. Remove skillet from heat. Stir in stuffing and fruit bits until well moistened.

Return turkey to skillet; drizzle with reserved gravy. Cover; let stand 5 minutes before serving. Makes 4 servings.

The Best of Fast and Healthy Cooking, Nov/Dec 1999

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5 Calories; trace Fat (5.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable.

Nutr. Assoc. : 0 0 0 0 0 0 0

Chocolate Raisin Clusters

Line a baking sheet with waxed paper.

Melt
2 pkgs. (12 oz.) semi-sweet chocolate pieces
Blend in
1 1/3 cups (15 oz.) sweetened condensed milk
Remove from heat and stir in
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (about 10 oz.) raisins, or 1 cup raisins and 1 cup (about 4 oz.) coarsely chopped nuts
Drop by teaspoonfuls onto baking sheet; cool.

Chill in refrigerator 1 to 2 hrs., or until firm.

Wrap individual clusters in aluminum foil, moisture-vaporproof material or waxed paper.

About 5 doz. clusters

The Lunch Box Cookbook, Culinary Arts Institute

* Exported from MasterCook *

Drop Cookies or Crinkles

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pkg. Betty Crocker White -- Yellow, Honey Spice or Chocolate Cake Mix

1/4 cup soft shortening

1 medium egg

2 tbsp. water

Mix all ingredients thoroughly with hands. Chill dough. Heat ovento 375 degrees (quick mod.). Roll int balls the size of walnuts. Place 2" apart on ungreased baking sheet. Or drop by teaspoonfuls on ungreased baking sheet. Bake about 10 min., until delicately browned. (Do not overbake. Cookies will be soft when removed from oven but will be crisp when cool.) About 3 1/2 doz. cookies.

Choco-Nut: Mix one 6 oz. pkg. semisweet chocolate pieces and 1/2 cup chopped nuts into the dough.

Coconut Crinkles: Mix 1 cup shredded coconut into the dough.

Fruit Crinkles: Mix 1/2 cup mixed candied fruit into the dough.

Peanut Crinkles: Mix 1 cup chopped salted peanuts into the dough.

The Good and Easy Cook Book, 1954

Yield:

"3 1/2 dozen"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 74 Calories; 5g Fat (62.6% calories from fat); 6g Protein; trace Carbohydrate; 0g Dietary Fiber; 212mg Cholesterol; 71mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Shrimp de Jonghe

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds shrimp -- raw

Salt

Pepper

1/2 cup consomme

4 cloves garlic -- up to 5 total, sliced

1 cup butter

2 cups dry bread crumbs

6 tablespoons minced parsley

Preheat oven to 400 degrees F. Spray 6 individual baking dishes with nonstick cooking spray.

Peel and remove black vein from shrimp. Add 6 to 8 shrimp to each baking dish. Season with salt and pepper. Pour consomme over shrimp.

Cook garlic in butter until butter browns; remove garlic. Add crumbs and parsley; sprinkle over shrimp. Bake 15 minutes. Don't overcook.

Serves 6.

Good and Easy Cookbook, 1954

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3964 Calories; 218g Fat (50.5% calories from fat); 308g Protein; 174g Carbohydrate; 6g Dietary Fiber; 2567mg Cholesterol; 6084mg Sodium. Exchanges: 10 1/2 Grain(Starch); 39 Lean Meat; 1 Vegetable; 39 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Meltaway Chocolate Cream Cake

Prepare two 9-inch round layer cake pans. Set a bowl and rotary beater in refrigerator to chill.

Sift together and set aside

2 cups sifted cake flour

1 1/2 cups sugar

1/2 cup cocoa

1 tablespoon baking powder

1/2 teaspoon salt

Using the chilled bowl and beater, beat until cream stands in soft peaks when beater is slowly lifted upright.

1 cup chilled whipping cream.

Using a clean beater, beat until rounded peaks are formed

3 egg whites

Gently but thoroughly fold together (page 4) whipped cream and beaten egg whites. Sift the dry ingredients over this mixture in fourths, folding in alternately with a mixture of

1/2 cup milk

2 teaspoons vanilla

Turn batter into pans.

Bake at 350 degrees F 25 to 30 min. or until cake tests done.

Cool and remove from pans as directed for butter-type cakes (page 6).

Two 9-in round layers

Cakes & Tortes, Culinary Arts Institute, 1957

Cowboy Cookies

Cream:
1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla
Add:
1 pkg. chocolate chips
2 c. rolled oats
2 c. flour
1 tsp. soda
1 tsp. salt

Drop from spoon onto greased cookie sheet. Bake 10-15 mins. at 350 degrees.

Doreen G.

Catholic Women's League 25th Anniversary Favorite Family Recipes, Cadillac, Sask., 1982

Cafe Marlo

16 marshmallows

1/2 cup strong coffee, Jewel suggested

1/2 pint whipping cream

Steam marshmallows in coffee until melted. Cool. Whip cream and fold in first mixture. Place in freezing tray of refrigerator and freeze.

476 recipes by Mary Dunbar, Jewel Tea Co., Inc., 1941