Roll:
8-10 soft dinner rolls
1 pkg thinly sliced ham
Sliced Swiss cheese
Make sandwiches and put in casserole dish/pan. Make Topping below.
Topping:
½ c. butter, Melted
2T Worchestershire sauce
Less than 1 T poppy seeds
A few shakes of Garlic Salt
Mix melted butter and other sauce ingredients and pour over sandwiches.
Bake at 350 for 20 minutes with foil cover, then remove foil and bake 5 more minutes.
Enjoy!
This is one of my families faves. It is so good and really easy to make.
2 pkgs. crescent rolls
3/4 C. chopped onion
1 sack of cabbage ( this does have a bit of carrots in it.)
1 C. mild or med. cheddar cheese, shredded.
1 1/2 pound hamburger
1 can cream of mushroom soup
In a skillet you brown the hamburger and onion until done. Add cabbage and soup and stir until well blended. ON the bottom of a 9x13 pan, put the first pkg. of crescent rolls. Put the meat on that and then add the cheese. Place the 2nd pkg. of rolls on top of this and bake at 350* for 30 mins.
Sugar Cookies--
1 cup butter or margarine
1 1/2 cup sugar
Cream together then add:
1 tsp. vanilla
2 eggs
1 cup sour cream
Mix then add:
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
5 cups flour- add 1 cup at a time, mix, then add another cup
Mix together.
Chill in fridge for at least 1 hour.
Roll out on floured surface.
Cut out cookies and bake at 375 for 8-10 minutes.
Buttercream Frosting--
4 cups powdered sugar
1/2 c. margarine
1/2 c. shortening
1 tsp. vanilla
milk
Cream margarine, shortening, and vanilla together until as smooth as possible.
Add powdered sugar 1 cup at a time.
Add 1 to 2 Tbls. of milk to thin frosting to desired consistency.
Add food coloring for desired effect.
2 c. sugar
1/2 c. margarine
3 T. cocoa
1/2 c. milk
Bring to a boil in a medium saucepan. Boil for 1-2 minutes. Remove from heat and stir in:
3 c. quick rolled oats (or 3 1/2 c. regular oats)
Cover pan with lid and let stand 5 minutes. Then stir in:
1 t. vanilla
Scoop with cookie scoop onto waxed paper and let cool. Makes about 24 cookies.
1 cup scalded milk
1 1/2 tsp. salt
2 yeast cakes
1/4 cup water (lukewarm)
5 cups flour
1/2 cup sugar
1/3 cup margarine
2 eggs, beaten
Heat milk, sugar, salt and butter and let cool to lukewarm. Dissolve yeast in water in separate bowl. Stir into milk mixture. Add eggs and half of flour, mix thoroughly; then add enough flour to make a soft dough. Knead a few minutes and let rise. Roll out 1/2 inch thick dough. Cut into diamond or round shapes and let rise then deep fry until golden brown.
1 cup flour
3/4 cup milk
1 egg
1 tsp. salt
1/2 tsp. baking powder
Cut rings in circles. Dip in mixture and drop in hot grease, flip over when underside begins to brown. Place on paper towel to dry.
This is probably my favorite thing to make in the fall time. Perfect for a chilly day.
1 lb. stew meat
2 celery stalks (diced)
1 small onion (chopped)
1 1/2 tsp. salt
1 28oz canned tomatoes (stewed or whole)
1/4 tsp. pepper
3 c. water
1/4 cup A-1 Sauce
3 large carrots (sliced)
3 tsp. Worchestershire sauce
3 potatoes (diced)
Brown beef in large pan. Add onions and cook 5 min. Drain fat.
Combine tomatoes, water, carrots, potatoes, celery, and seasonings.
Mix thoroughly. Bring to boil, cover and simmer 25 minutes or longer until flavors blend.
The longer it cooks the better the flavor, or put in fridge after cooking and heat up the next day.
2 C. sugar
2 T. Crisco (rounded)
2 eggs
2 ½ c. flour
8 t. cocoa
2 t. baking soda
1 C. milk
1 T. white vinegar
(or just use 1 c. buttermilk)
1 T. vanilla
1 C. boiling water
Cream sugar, shortening, and eggs. Add vanilla and mix well. In a small bowl mix flour, cocoa and baking soda. Add 1 T. vinegar to the milk. Add flour mixture to sugar mixture. While mixing, pour in the milk and water.
Pour batter into a greased and floured 9x13 pan. Bake @ 350˚ for 30 minutes. (Check for moist crumbs on toothpick.)
Frosting:
4 c. powdered sugar
2 T. margarine; softened
dash salt
4 T. cocoa
4 T. hot water (add more if needed)
Mix with electric mixer.
