What You'll Need 2 (16.3 ounce) packages refrigerated buttermilk biscuits1 1/4 cups shredded Colby and Monterey Jack cheese blend1 1/4 cups shredded Cheddar cheese1 (4 ounce) can chopped green chillies, drained What to Do Preheat oven to 350° F. Coat a 9x13 inch baking dish with cooking spray. Separate biscuit dough into 16 biscuits. Cut … Continue reading Pull-Apart Cheese Bread
Blanche O. Rabun 1/2 cup finely chopped onion1/2 cup finely chopped celery1/2 cup finely chopped green pepper1 Tbsp Worcestershire® sauceSalt to tasteTabasco® sauce to taste1 can tomato soup2 packages cream cheese or 1 large package1/2 cup water2 packages plain gelatin1 cup mayonnaise1 can small shrimp Melt soup and cream cheese until smooth. Cool. Add 2 … Continue reading Congealed Shrimp Salad
Juel L. Downs 1/2 medium cabbage, grated1 small can crushed pineapple2 carrots, grated1 cup applesauce1/2 cup raisins, soaked in hot water for about 20 minutes1/4 cup chopped pecans1/3 cup salad dressing Mix and let set for at least one hour. If stored in refrigerator, this salad will keep for several days.
Virgie Henry 2 packages orange Jello® Dissolve in 1 cup boiling water add: 1 small can crushed pineapple1 pint orange sherbet1 can Mandarin oranges, drained1 cup miniature marshmallows1 carton whipped cream
Mary D. Baughman Keep a can of fruit cocktail in freezer compartment. When ready to use, cut out both ends of can, slice frozen cocktail and serve on lettuce with mayonnaise.
Ann Dodd 1 box sour cream (8 oz)1 small box strawberry jello2 cup miniature marshmallows1 small can Mandarin oranges, drained1 small can crushed pineapple, drained1 (4 1/2 oz) package Cool Whip Dream Whip®, prepared Stir together sour cream and jello. Add other ingredients and mix. Top with coconut, chopped pecans and chopped cherries.
Mrs. Louis Mashaw 1 package (1 lb) elbow macaroni1 jar (9 /12 oz) sweet pepper relish1 can (4 oz) pimentos, drained and chopped1/2 cup diced green pepper1 Tbsp chopped parsley2 tsp grated onion1 1/2 tsp salt1 1/2 cup mayonnaise1 1/2 cup dairy sour cream1 1/2 cup milk Cook macaroni as package label directs. Drain and … Continue reading Macaroni Salad
Mary Tucker Shred 1 medium head cabbage and 1 small onion, cover with 1/2 cup sugar. Bring to boil: 1 tsp sugar1/2 Tbsp salt1/2 tsp dry mustard1/2 tsp celery seed1/2 cup peanut or Wesson® oil1/2 cup vinegar Pour over shredded cabbage. Let stand at least 4 hours. Good for 4 or 5 days.
Mrs. Charlie Stewart 4 hard cooked eggs2/3 cup mayonnaise3/4 cup sour cream1 1/2 tsp prepared mustard with horseradish1/2 lb bacon1/3 cup chopped green onion7 cup cooked, cubed potatoes1/3 cup Italian salad dressingSalt to tasteCelery seed to taste Cut eggs in half and remove yolks. Mash yolks, and blend with mayonnaise, sour cream and mustard. Cook … Continue reading Sour Cream Potato Salad
Jo Ann Spigener 1 No. 303 can Bartlet pears, drain and save syrup1 package lemon Jello®1 (3 oz) package cream cheese1/2 pint whipped cream Mix jello and cream cheese. Heat syrup from pears and pour over jello and cheese, stir until well mixed. Mash pears and add to jello and cheese mixture. When cool, whip … Continue reading Pear Salad