SPAGHETTI PEPPERONI CASSEROLE
Ingredients10 oz. thin spaghetti noodles
1/2 cup milk with 1 beaten egg in it
2 cup grated medium Cheddar cheese
1 lb. ground beef
Sprinkle garlic salt on it when frying
1 (32 oz.) jar spaghetti sauce
1 lb. pkg. shredded Mozzarella cheese
1 pkg. sliced pepperoni
InstructionsCook drain and rinse spaghetti noodles. Mix egg in with milk.
Spread noodles in a deep 9 x 13 in dish and pour milk mixture
over noodles. Grate Cheddar cheese and spread on top of noodles.
Brown meat and combine with spaghetti sauce. Pour this over
cheese. Sprinkle Mozzarella cheese over top and then place
pepperoni slices over Mozzarella cheese. Bake at 350 degrees for
1 hour if room temperature; longer if it has been in the
refrigerator. (Can be made the day before). The top should be
browned nicely when its done (like pizza).
NO BAKE FUDGE COOKIES
Ingredients2 heaping tablespoon cocoa
1/2 stick margarine
1 cup sugar
1 cup milk
Mix together in a heavy saucepan. Bring to a boil and boil for 1 minute. Remove from burner and add: 1 1/2 cup quick oatmeal
1/4 cup peanut butter
1 teaspoon vanilla
InstructionsStir. Spoon on wax paper until cool.
9 x 13 inch dish buttered.
8 slices white bread
8 slices ham
8 slices American cheese
6 large eggs
2 cup milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 cup crush cornflakes
1/2 cup melted butter or margarine
InstructionsRemove crust from 8 slices of white bread put in bottom of dish
cover with slices of ham cover meat with slices of American
cheese 6 large eggs beaten add 3 cups of milk 1/2 teaspoon dry
mustard. Pour over bread meat and cheese. Cover with foil and
refrigerate overnight. Before baking sprinkle 2 cups of
crushed cornflakes and drip a scant 1/2 cup melted butter or
margarine over top. Bake uncovered 45 minutes at 350 degrees
and wait a few minutes; cut in squares and serve. (Neill)
OLD - SOUTH CARROT CAKE
Ingredients2 cup flour
2 cup sugar
1 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil
2 cup grated carrots Combine dry ingredients. Stir gently; set aside. Combine eggs and oil
beating well. Fold in the dry ingredients and carrots. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 375 degrees for 25 minutes or until cake tests done. Cake layers will be thin. Cool 10 minutes in pans; remove from pans and cool completely. Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake.DELUXE CREAM CHEESE FROSTING:
1/2 cup butter or margarine
1 (8 oz.) package cream cheese
1 (16 oz.) package powdered sugar
2 teaspoon vanilla
1 cup chopped pecans
1 cup flaked coconut
InstructionsCombine butter and cream cheese; cream until light and fluffy.
Add sugar and vanilla mixing well. Stir in pecans and coconut.
Yield: enough frosting for 1 (3-layer) cake.
EASIEST CRESCENT CARAMEL ROLLS
Ingredients1/4 cup margarine
1/2 cup chopped nuts
12 oz. jar caramel ice cream topping
2 cans crescent dinner rolls
InstructionsPreheat oven to 375 degrees. Place butter in ungreased 13 x 9
inch pan. Heat in oven until melted. Add nuts and ice cream
topping. Mix well. Remove crescent from can. Do not unroll.
Cut each into 6 slices. Arrange in pan. Bake 22-28 minutes
until golden. Turn onto serving platter.