U ł b V NUMBER N ÂM INSTRUCT C ÂMP M 1Cook sausage breaking it up. Drain, and place in a large bowl. Cool completely. 1Preheat oven to 375. Add cheese, water and biscuit mix to meat. Roll into 1 inch 1balls and place on ungreased cookie pans. Bake for 12 to 15 minutes until puffed 1and brown. Serves 40. May be frozen and reheated at 375 for 10 minutes. Serve 1warm. 2Preheat oven to 375. Grate cheese and mix well with other ingredients. Form 2into balls, place on ungreased cookie sheet and press with a fork. Bake for 15 2minutes. Cool and serve to 25. 3Mix cornstarch and .5 cups of sauce in a saucepan until smooth. Mix in the rest 3of the sauce, add pepperoni, onion, seasoning. Heat to boiling, stirring all 3the while. Remove from heat and add the cubed cheese stirring carefully to melt 3it all. Pour into a fondue pot to keep it warm. Serve with breadsticks & other 3crackers. 4Slice cucumber thinly. Spread bread with butter. Do not use margarine. Layer the 4cucumber on the bread 1 slice thick. Sprinkle with salt & pepper. Cover with 4the second slice of bread to make a sandwich. Cut off crusts & cut into tri- 4angles. Serve immediately. 5Cream margarine & cheese together. Add flour & shape into a ball. Chill over- 5night. The next day roll dough thinly & cut into rounds. Brown beef, onion & 5drain. Drain vegetables & add to meat. Add water & gravy mix to meat. Cook til 5thickened. Heat oven to 400. Fill rounds with 1 tsp of meat, sealing well with a 5fork. Bake 15 minutes. Makes 5 dozen. 6Drain chilies and chop. Drain tomatoes &chop. Combine the ingredients in a sauce 6pan & heat over a low heat until the cheese melts. Pour into a fondue pot or 6chafing dish. Serve hot with the chips. Makes 3 cups. 7Cover 2 cookie sheets with foil. Preheat oven to 400. Cut chicken into 1 inch 7pieces. Dip chicken into melted margarine. Roll in crumbs & place on cookie 7sheets, 1 inch apart. Bake for 20 to 25 minutes, until golden brown. Makes 6 7dozen. 8Preheat oven to 375. Grease 2 cookie sheets. Heat 1 cup of water, margarine, 8& salt until mixture boils. Reduce heat. With wooden spoon, stir in flour until 8mixture leaves the sides of the pan. Remove from heat and stir in the eggs un- 8til thoroughly combined. Drop by teaspoon on sheets. Bake for 20 minutes until 8golden. Remove & slice off top of each puff. Fill with chicken or tuna salad. 9Mix cheese, mayonnaise, lemon juice, salt, ginger & pepper. Stir in chicken 9& shallots. Shape into a log 8x2 inches. Wrap in plastic wrap, chill for 4 hours 9Using green pepper rings, divide log in to thirds. Press sesame seeds into one 9third, olives into the second third & pimentos into the last section. Serve 9with the crackers. Serves 10 to 12. 10Trim ends and peel stems of broccoli. Cut into serving size pieces and cook 10until tender-crisp. Drain. Mix the other ingredients and pour over the broccoli. 10Cover and chill. Marinate for several hours or overnight. Serves 8. 1145 minutes before serving, mix the first 3 ingredients in a large bowl. Add the 11next 3 ingredients, cover and store in the refrigerator until ready to serve. 11Place lettuce leaves on salad plates and spoon on salad. Serves 6. 12Defrost strawberries. Combine gelatin & water until gelatin is dissolved. Cool & 12add the bananas, nuts, strawberries & pineapple. Stir. Pour half of mixture 12into a 9x13 in. pan & refrigerate until set - about 1 hour. Keep other half at 12room temperature. Spoon sour cream over set gelatin. Gently spread the rest of 12the gelatin over it. Cover and refrigerate until set, about 2 hours. Serve 12 13Peel carrots and slice thinly. Boil for 10 minutes and drain. In a saucepan, mix 13the remaining ingredients and cook for 5 minutes. Pour liquid over carrots. 13Marinate for 24 hours. This will keep for weeks in the refrigerator. Serves 16. 14Shred the cabbage with a knife. Combine it with the carrots, green pepper and 14onion in a large bowl. In a pan, combine the sugar, salt, celery seeds & pepper. 14Add the oil & vinegar. Heat to a boil. Remove from heat & add gelatin. Stir un- 14til dissolved. Cool, then pour over the vegetables & toss. Cover & chill over- 14night. Serves 8. 15Preheat oven to 275. Skin and bone the chicken breasts, and wrap a slice of 15bacon around each one. Cover bottom of a 9x13 baking dish with the chipped beef. 15Arrange the chicken on top. Mix the soup and sour cream together. Pour over all. 15Bake for 2 1/2 hours. May be made early in the day and refrigerated until ready 15to bake. Serves 6 to 8. 16Drain water chestnuts. Combine first 8 ingredients & place in a shallow 3 quart 16baking dish. Combine the potato chips, cheese & almonds & sprinkle on top. 16Chill for several hours to allow flavors to develop. Bake at 400 for 25 to 30 16minutes until hot. Serves 7 to 8. 17Follow label instructions and cook the pasta in a large pot. Drain, keeping 1 17cup of the liquid. Put pasta and liquid in the pot. On low heat, mix the butter, 17pasta, the first three cheeses, salt & pepper until the cheeses melt evenly. 17This takes about 5 mins. Spoon into a serving dish and sprinkle with Parmesan. 17Serves 6 hearty eaters. 18Preheat oven to 350. Cook lasagne. Brown hamburger, add spaghetti sauce & heat. 18Grate 1 lb of the mozzarella. In a large bowl, mix the cottage cheese, the egg, 18parsley flakes, & grated cheese. In 2 9x13 pans layer the dish using 1 cup of 18sauce, 3 noodles, then 1 cup of cheese mixture. Cut the remaining mozzarella in 18to 12 pieces & put 6 on each pan. Bake for 30 minutes. Serves 12. 19Preheat oven to 350. Mix spaghetti and drained vegetables in a large bowl. Melt 192 tbsp of margarine & mix with 1 cup of cheese & bread crumbs. Set aside. Now 19prepare a white sauce with margarine, flour, salt, mustard & milk. Add 2 cups 19of cheese to sauce & melt. Mix sauce with spaghetti mixture & pour into a 10 19inch square pan. Sprinkle with crumbs. Bake for 30 minutes. Serves 6. 20Cut steak into 6 pieces. Roll up and wrap with bacon. Tie it with a string. In 20a frying pan, heat oil and brown steak rolls slowly, making sure to cook the 20bacon. Drain fat, add water and sherry, cover and simmer for 1 hour. Remove the 20steaks from pan. Measure essence & add water to make 1 cup. Add gravy mix & 20cook until thickened. Serves 4. 21Cut carrots into matchsticks. Brown the chicken and remove to a platter. Stir 21shallots into skillet and cook until wilted. Stir in wine, salt & tarragon. 21Return chicken to skillet and cook for 10 minutes. Add carrots & cook for 10 21minutes & then add asparagus and cook for a final 10 minutes. Remove chicken & 21vegetables. Make gravy with cornstarch and serve with the chicken & vegetables. 22Preheat oven to 400. In a paper bag, mix flour, salt, pepper and paprika. Toss 22chicken in bag, two pieces at a time. Put on a plate. Melt butter in a cookie 22sheet in the oven. Remove pan from oven & coat chicken in butter. Place chicken 22on cookie sheet skin side down in a single layer. Bake for 30 minutes, then 22turn over and bake for another 30 minutes. Serves 6. 23Prepare taco mix according to package directions, adding the onions. In a big 23serving bowl, combine the cheese, chips, torn lettuce & tomatoes. Just before 23serving pour taco meat mixture in the bowl and toss with other ingredients. 23Serves 8 as a main course. 24Brown meat in a large pot. Drain the beans & discard the fluid. Add beans & the 24remaining ingredients to the meat. Cook on low heat for 2 hours, stirring once 24in a while. Serves 8 or more. 25Preheat oven to 325. Cook & drain the broccoli. Place the stalks in a 7x11 in. 25shallow pan. Top with the salmon. Mix the soup, mayonnaise & milk in a small 25bowl. Pour over the salmon. Top with the grated cheese. Bake for 25 minutes. 26Saute sausages in large skillet until browned. Drain fat. Add peppers and cook 26for 5 minutes. Then add the seasoning, onions and wine. Cover and cook for an 26additional 5 minutes. Serves 6 27In deep pan, brown veal in oil. Add the onion, green pepper, paprika, salt and 27pepper. Dissolve the bouillon in 1 3/4 cups of water & add to meat. Cover & 27cook for 1 hour or until veal is tender. Blend flour & 1/3 cup of water together 27& add to veal. Cook 5 minutes until thickened. Stir in sour cream and heat 27but do not boil. Serves 6. 28Melt margarine & mix with crumbs. Set aside. Saute shallots in oil for 5 min- 28utes. Add lemon juice, vinegar, mustard & Worcestershire sauce and simmer for 2 28minutes. Place steaks in shallow pan & pour marinade over them. Marinate for at 28least 1 hour. To cook, preheat broiler. In frying pan, brown steaks until done. 28Spread crumbs on steak and broil for one minute until crumbs are browned. 29Cut chicken into shreds. In a skillet, heat oil, add chicken & cook for 3 min- 29utes. Add carrots, water chestnuts, the green beans, salt, pepper, soy sauce & 293/4 cup of water. Cover & simmer for 5 minutes. In a small bowl combine the 29water & cornstarch. Add to the skillet & cook until thickened. Sprinkle with the 29almonds. Serves 4. 30Combine flour, salt & pepper and dredge the meat. Heat oil in a large skillet & 30cook the onions until soft, about 10 minutes. Remove the onions. Add beef to 30the skillet and brown well. Add onions, remaining ingredients. Cover & cook for 3075 minutes until the meat is tender. Serves 6. 31Coat pork with baking mix. Heat oil in a large skillet & brown pork. Remove from 31skillet. Stir flour into skillet & cook until smooth. Add water & bouillon. Cook 31until bouillon is dissolved. Add pork & reduce heat to simmer. Cover & cook for 3125 to 30 minutes, until pork is well done. Add milk to skillet & heat. 31Serves 4. 32Thoroughly mix the beef, eggs, salt, milk pepper, bread cubes, & Worcestershire 32sauce. Preheat oven to 350. Cut potatoes into halves. Cut carrots into quarters. 32Form meat into loaf in center of a 12 inch skillet with a lid. Arrange potatoes 32carrots & onion around loaf. Drizzle with melted butter. Cover & bake for 1 32hour, 30 minutes or until vegetables are tender. Serves 6. 33In a large bowl combine the first 8 ingredients. Cover & store in the refrig- 33erator for 4 days. On 5th day, drain the meat, reserving the marinade. Brown the 33meat well. Add the marinade liquid. Remove the bay leaves. Cook over low heat 33for 3 hours or until meat is tender. Put meat on warm serving platter. Skim fat 33from liquid. Add the gingersnaps and cook until thickened. Serves 6. 34Preheat oven to 350. Combine soups, butter, cream & rice. Spread in a light- 34ly greased 9x13 in pan. Top with chicken pieces. Sprinkle with salt, pepper and 34paprika. Bake for 1 hour or until rice and chicken are tender. Sprinkle with 34parsley if desired. Serves 6. 35Brown beef in a large pot. Drain. Add onion & cook until tender. Add 35eggplant cubes, spaghetti sauce, salt & pepper. Cover & cook for 3520 minutes, until eggplant is tender. Shred mozzarella. Sprinkle it 35on beef mixture & cook for 2 minutes until cheese is melted. Serves 6. 36Cook scallops, wine, 3/4 cup of water, salt & pepper until boiling, then reduce 36the heat & simmer for 2 minutes. Drain, reserving liquid. Preheat oven to 400. 36Grease 6 ramekins. Melt margarine, cook mushrooms & onion for 5 minutes. Stir in 36flour & blend. Slowly add reserved liquid & cook until thickened. Add scallops 36spoon into ramekins. Sprinkle crumbs and cheese on top. Bake for 10 minutes. 37In large pot brown ground beef in oil & drain. Add vegetables & cook for 5 min- 37utes. Then add tomatoes, spices. Simmer for 1 hour. Preheat oven to 350. Defrost 37spinach. Add the macaroni & spinach to tomato sauce & mix well. Pour into 2 379x13 in pans. Sprinkle with parmesan. Bake for 30 minutes. Serves 12 gorillas! 38Cut pork into thin strips. Heat oil in a large skillet, add pork & fry over high 38heat for 3 minutes. Add remaining items except cornstarch. Cover & cook until 38vegetables are tender & crisp, about 6 minutes. Mix cornstarch & 1/4 cup of 38water & stir into mixture. Cook until sauce thickens. Season to taste. Serve 38over rice to 4 people. 39Cut meat into strips 1/2 inch wide. Mix flour, salt & pepper & dredge beef. Melt 39margarine in large skillet & cook onions until tender. Add meat & brown. Add 39beef bouillon, spaghetti sauce, cover & cook for 25 minutes. Stir in sour cream 39but do not boil or it will curdle. Serves 4. 40Put flour, salt & pepper in a paper bag & shake chicken in it to coat. Heat oil 40in large skillet & brown chicken. Place chicken in 9x13 in. pan. Sprinkle rice 40around chicken. Top with salami. Heat oven to 350. In the same skillet, heat 40water & bouillon to boiling, add shrimp & cook for 1 minute. Pour over chicken 40& rice. Cover. Bake for 30 minutes. 6 servings. 41Preheat broiler. Arrange steaks on the broiling pan. Melt butter, add wine & 41spices. Pour over salmon. Broil for 10 to 15 minutes, until flaky. Serves 4. 42Slice steak into thin strips. Brown in oil in a large skillet. Add vegetables, 42broth, soy sauce. Cover & cook over low heat for 10 minutes. Combine the water & 42cornstarch & add to the meat mixture. Stir until thickened. Serve over rice to 424 happy people. 43Heat oil in 2 skillets so that all the steaks will cook at the same time. When 43oil starts to smoke, add steaks. Cook on 1 side for 4 minutes using a high heat. 43Turn steaks & saute on the other side 4 minutes. Steak will be medium rare. Put 43steaks on a heated platter. Pour out fat & divide wine between 2 skillets. Cook 43until thick, remove from heat & swirl butter into it to make a sauce. Serves 4 44Combine all ingredients except water & cornstarch in a large Dutch over. Simmer 44over low heat for 2 hours, stirring once in a while, until the meat is tender. 44Mix water & cornstarch. Remove the bay leaves & add the cornstarch to the sauce 44Cook until thickened. Serves 6. 45Pound chicken between waxed paper until thin. Cut butter into 8 finger shaped 45pieces. Mix salt, pepper to taste & the spices together. Place one piece of but- 45ter in each piece of chicken. Sprinkle spice mixture over it & roll up. Secure 45with toothpicks. Heat oven to 450. Beat eggs. Dip chicken pieces in egg, then 45roll in seasoning mix. Place on greased pan, sealed side up. Bake for 20 minutes 46Preheat oven to 350. Peel eggplant and slice thinly. Grate the cheese. Place 46the eggplant slices on a cookie sheet. Spread the pizza sauce and onion over 46them. Then sprinkle the cheese over top. Bake for 20 minutes. Serves 4 to 6. 47Add all the ingredients to the water in a saucepan. Cook for 15 minutes or until 47the liquid is all gone and carrots are coated with the butter-sugar mixture 47Serves 4. 48Preheat oven to 375. Cook onions in 4 tbsp of butter. Stir in ham, cook for 1 48minute and remove from heat. Beat eggs in a mixing bowl. Add the shallot, salt, 48pepper and milk. Add ham mixture. Grate potatoes. Squeeze water out and add to 48egg mixture. Heat 2 tbsp of butter in a 9 inch pie pan. When foaming pour in the 48potato & egg mixture. Dot with butter. Bake for 30 to 40 minutes. 49Cook spinach for 5 minutes until fully defrosted. Preheat broiler. In a small 49skillet melt margarine and cook garlic for 5 minutes over low heat. Add the 49salt & pepper. Drain spinach and place in a serving bowl. Mix garlic mixture in 49to spinach well. Sprinkle with cheese & put under broiler until brown, about 5 49minutes. Serves 6. 50Slice tough ends from the asparagus. Cut the rest diagonally about 1/2 in thick. 50Melt margarine in a large skillet. Add the asparagus & stir fry for 4 minutes, 50until tender but still crisp. Serves 4. 51Cut potatoes into thin slices. Cover with cold water and chill for 30 minutes 51Preheat oven to 350. Grease 7x11 in pan. Drain potatoes, dry with a paper towel. 51Spread potatoes in layer in dish. Pour margarine over them. Sprinkle with salt, 51pepper and paprika. Cover dish with foil. Bake for 45 minutes, remove foil, bake 51for an additional 15 minutes. 4 servings 52In a large saucepan over medium heat, cook onion in margarine for 5 minutes. 52Add 1 cup of water & the rest of the ingredients. Simmer covered for 8 minutes 52until cabbage is tender-crisp. Serves 6. 53Preheat oven to 325. Cook broccoli for 10 minutes. Drain. Grease 10x7 dish. In 53medium pan over medium heat melt margarine. Stir in flour & salt until smooth. 53Add onion & cook for 2 minutes. Slowly stir in milk & cook until mixture 53thickens & begins to boil. Stir cheese & drained broccoli into it until cheese 53melts. Stir in eggs. Pour into dish. Bake for 30 minutes until center is firm. 53Serves 8. 54Wash & drain beans & remove ends. Place in a 1 1/2 quart casserole. Preheat oven 54to 350. In a skillet, fry the bacon until crisp. Add the onions & mushrooms. 54Saute until wilted but not brown. Stir in the remaining ingredients. Pour over 54the beans. Cover & bake for 40 minutes. Serves 4 to 6. 55Preheat oven to 350. Grease well a 1 1/2quart casserole. Put all the ingredients 55in a blender in the order listed. Cover & blend until potatoes go through the 55blades. Do not overblend! Pour into the casserole & bake for 1 hour. 6 servings. 56Preheat oven to 400. Beat eggs and corn together in a large bowl. Add oil, corn 56meal, flour, baking soda & salt. Mix well. Then add the buttermilk, seasoning 56& cheese. Bake in 10 in square pan for 30 minutes or until golden brown & crust 56forms. 57Preheat oven to 350. Grease & flour two 9x5 bread pans. Add sugar, oil & vanilla 57to eggs & mix until thickened. Add the zucchini & stir. Mix in flour, cinnamon, 57salt, baking powder, soda, until smooth. Gently mix in nuts and lemon rind. Pour 57into pans and bake for 1 hour. 58Soak raisins for a few minutes, then drain. In a large bowl mix flour, salt, 58baking powder & sugar together. Cut in shortening until blended. Mix in raisins 58& oatmeal. Stir in milk & molasses and mix well. Grease 9x5 loaf pan and pour 58batter into it. Cover tightly & let stand for 20 minutes to rise. Bake for 5850 to 60 minutes in 350 oven. Cool. 59Preheat oven to 450. Combine all the ingredients into a soft dough. Knead the 59dough 10 times on a floured cloth. Then roll into a 1/2 inch thick sheet. Cut 59with a biscuit cutter. Place on an ungreased cookie sheet. Bake for 8 to 10 59minutes. Makes 12. 60Heat oven to 400. Grease 12 muffin cups. In a large bowl, beat egg well, add the 60margarine, sugar, applesauce & milk. Add the flour, baking powder & spices. Mix 60until moistened. Batter will be lumpy. Fill muffin tins 2/3 full. Bake for 18 60minutes. Serve hot to 6. 61Slice onion into strips. Melt 4 tbsp of margarine in large skillet and cook the 61onions for 25 minutes until wilted. Cool. In a medium bowl, beat 3 eggs. Add 61sour cream, salt, onions. Preheat oven to 375. Melt 2 tbsp of margarine. In a 61bowl, beat 1 egg with milk & add the margarine and biscuit mix. Beat until 61moist. Pour into 7x11 dish, spread onions on top. Bake for 30 minutes. Serves 8. 62Preheat oven to 450. In a medium bowl, mix together the flour, baking powder, & 62salt & soup mix, with a wire whip. Cut in the margarine with a pastry blender 62until crumbly. Blend in milk to make a soft dough. Turn onto a lightly floured 62pastry cloth & knead for 1 minute. Roll out to 1 inch thickness. Cut with a 2 in 62round cutter. Bake for 20 minutes or until golden. Makes 15 biscuits. 63Preheat oven to 375. Grease 12 muffin cups. In a large bowl, combine the sour 63cream & custard mix. Add remaining items and mix until moistened. Fill muffin 63cups two thirds full. Bake for 20 to 25 minutes until golden brown. Serves 6. 64Preheat oven to 425. Blend eggs & butter and then add the flour, vanilla, sugar, 64salt and syrup. Sprinkle the nuts in the pie shell. Gently pour in the syrup 64mixture. Bake at 425 for 10 minutes, then reduce the heat to 325 and bake for 64another 40 minutes. Serves 6 to 8. 65Preheat oven to 400. In a small bowl mix the first 8 ingredients into a crumb 65mixture. In a medium bowl, mix the next 4 ingredients. Pour the liquid into the 65pie shell & sprinkle the crumb mixture on top. Bake at 400 for 10 minutes, then 65reduce heat to 325 & bake for another 30 minutes. Serves 6 to 8. 66In large skillet, melt sugar & margarine stirring often. Add bananas and saute 66just until soft. Sprinkle cinnamon on them. In small pan, heat rum & liqueur. 66Pour over bananas but do not stir into sauce. Light liquor and spoon over the 66fruit until the flames die. Scoop the ice cream into 4 large dessert dishes. 66Spoon bananas and sauce over and serve immediately. 67Preheat oven to 350. Mix 2 cups of flour, baking powder, 1/2 cup of sugar, 1 67beaten egg, salt & margarine into pastry. Line a 9x13 pan halfway up the sides. 67Drain, pineapple and spread in the pan. In a large bowl. mix the cream cheese, 673/4 cup of sugar, 4 beaten eggs, 2 tbsp flour, milk, vanilla and lemon juice til 67smooth. Pour over pastry. Sprinkle with cinnamon and bake for 1 hour. Serves 12. 68Put the chocolate chips in the blender and blend at high speed for 6 seconds. 68Scrape the sides of the container, add water and blend at high speed for 10 68seconds. Add egg yolks & rum and blend until very smooth. Stiffly beat egg 68whites in a large bowl and then fold the chocolate mixture into them. Spoon 68into 8 individual dishes. Chill. 69Prepare pudding mix with milk. Cover, cool. In a serving bowl, place cake cube 69and sprinkle with sherry. Spread the preserves over cake. Whip 1 cup of cream 69and mix with pudding. Spread over cake & chill to let flavors blend. When ready 69to serve, whip remaining cream, flavor with sugar and spread over top. A very 69rich dessert which serves 10. 70Crush cookies into fine crumbs in the blender. Combine with butter and form an 70even crust on bottom & sides of 8 in pan. Freeze until firm. Melt marshmallows & 70milk in saucepan. Add salt & cool until mixture mounds on a spoon. Stir in the 70Kahlua. Beat cream stiff and fold into mixture. Pour into cookie crust and 70freeze for a few hours. Decorate with chocolate curls, if you wish. Serves 8. 71Preheat oven to 375. Grease 8 in square pan and spoon pie filling into it. In a 71medium bowl, combine oatmeal, flour, sugar & cinnamon. Cut in the margarine 71with a pastry blender until well mixed. Sprinkle oat mixture over cherries and 71bake for 30 minutes. Serve hot or cold. Serves 6. 72Preheat oven to 375. Grate the orange & lemon rinds & mix with the sugar. Drain 72the fruit reserving the juice. Spread fruits, in layers, in a 9x13 pan. Add 72some of the juice and sprinkle with the sugar mixture. Bake for 30 minutes or 72until very hot. When ready to serve, whip the cream, add the sour cream and 72sugar and serve as a topping. Serves 12. 73Grease a 10 in tube pan. Mix flour, 2 1/2 cups of sugar, oil, eggs, salt, juice, 73vanilla, baking powder in a large bowl until smooth. In a smaller bowl, mix the 73apples, 1/4 cup of sugar & cinnamon. Put layer of batter in pan & spread a layer 73of apples over it. Continue to layer the batter & apples ending with the apples. 73Put in a cold oven. Bake for 90 minutes. 74Soften ice cream. Heat juice to boiling. In a 2 qt bowl, combine gelatin & juice 74& stir to dissolve. Blend in ice cream. Fold in 1 1/2 cups of applesauce. Chill 74for 2 hours. Spoon into a serving bowl & garnish with remaining applesauce. 74Serves 8. 75Preheat oven to 350. Mix 1 pack of the pudding mix with the cake mix, oil, eggs 75walnuts & ginger ale. Pour into 2 ungreased 9 inch cake pans. Bake for 40 min- 75utes. Remove from pans and cool. In a large bowl, mix 1 pack of the pudding 75mix with the milk and whipped topping. Use this to frost the cake. If you wish 75you may decorate with coconut, nuts or cherries. 76Preheat oven to 300. Grease a 6 cup casserole. Mix rice, sugar, milk, & salt 76and pour in casserole. Bake, uncovered, for 2 hours, stirring every half hour. 76Add vanilla & nutmeg. Bake pudding for another 30 minutes or until rice is very 76tender. Serve warm or cold to 6 lucky people. 77Scald cream but do not boil. Add 3 tbsp of brown sugar & stir until melted. Fold 77mixture into egg yolks. Preheat oven to 250. Pour custard into 8 in round glass 77dish. Put dish in a pan of water & bake for 1 hour & 15 minutes. Chill. Later in 77the day, heat broiler. Sift remaining sugar in a layer over the custard making 77sure there are no lumps. Broil until the sugar melts. Watch very carefully! 78In a large bowl, beat pudding & milk with a whisk until smooth. Chill. Pour 78boiling water over gelatin & stir until dissolved. Grate lemon peel to get 1 tsp 78Squeeze juice from lemon & add water for 1/2 cup. Add peel & juice to gelatin. 78Chill gelatin in freezer for 15 minutes, until it mounds on a spoon. Gently mix 78gelatin into pudding. Chill until set. Serves 6 to 8. 79Preheat oven to 400. Blend the sugar & flour together. Spread evenly in the pie 79shell. In a medium bowl, stir the heavy and light creams & the vanilla together. 79Pour evenly over the sugar mixture in the pie shell. Dot the top with margar- 79ine. Bake for 10 minutes, then reduce the heat to 350. Bake for 40 minutes or 79until the filling bubbles all over & begins to set in the center. Cool. Serves 8 80Preheat oven to 325. Mix flour, sugar, salt, baking soda & cinnamon together. 80Add almonds. In another bowl mix eggs, oil, extract, bananas & undrained pine- 80apple. Add liquids to dry ingredients & mix thoroughly. Spoon into greased 10 in 80tube pan & bake for 1 hour, 10 minutes. When done remove and let stand for 10 80minutes & invert on plate. Cool. Mix in the remaining four ingredients & frost. 81Drain pears reserving 1 cup of juice. Put juice & spices in a small saucepan. 81Bring to a boil, cover & simmer for 5 minutes. Put pears in bowl, pour juice 81over & cover. Chill overnight. The next day serve. May be garnished with the 81whipped topping. Serves 4. 82Preheat oven to 350. In large bowl, cream shortening, sugar & cream cheese. 82In small bowl, beat eggs well then add extracts. Add liquids to creamed mix- 82ture and blend. Add flour & salt to the creamed mixture and blend well. Mix in 82the chocolate chips. Drop by tsp, 2 in. apart onto greased cookie sheets. Bake 8215 minutes. 83Preheat oven to 350. In a large bowl, cream butter & sugar together. Blend in 83vanilla. Add the flour & mix well. Cover & allow to stand at room temperature 83overnight. This develops the flavor. The next day shape teaspoons of the 83dough into balls. Roll in sugar and put on ungreased cookie sheet 1 inch apart. 83Bake for 20 to 25 minutes. Makes 8 dozen. 84Preheat oven to 325. Cream the butter & sugar in a large bowl. Add the flour & 84mix well. Shape into rolls, 2.5 inch in diameter. Wrap in waxed paper and chill 84for 2 hours. Slice thinly, about 1/4 inch thick. Bake for 8 to 10 minutes. Makes 84a million! 85Preheat oven to 375. In a large bowl,mix shortening and sugars. Add eggs and the 85vanilla. Mix dry ingredients and add to the creamed mixture. Stir in 1/2 cup 85of the candy. Drop by tsp onto an ungreased cookie sheet. Decorate with the 85rest of the candy. Bake for 10 minutes. Makes 5 dozen. 86Preheat oven to 325. Blend the butter, salt, sugar & vanilla in a large bowl. 86Add the flour and nuts and blend well. Roll dough into 1 inch balls. Place on 86greased cookie sheets. Bake for 25 min. Do not let cookies brown. While still 86hot, roll cookies in confectioners sugar. When cool, roll in sugar again. 86Store in airtight container. Makes 4 dozen. 87Preheat oven to 325. In large bowl blend butter and cream cheese. Slowly add the 87sugar, blending until fluffy. Beat in egg yolk. Add the flour and vanilla and 87mix well. Chill dough 1 hour. Shape into 1 inch balls. Place on greased cookie 87sheet and press in cherry half. Bake for 12 to 15 minutes. They do not brown. 88Preheat oven to 350. Melt chocolate. In a large bowl, mix flour, salt, margarine 88sugar, eggs, vanilla & chocolate until smooth. Add oatmeal and walnuts. Spread 88in a greased 8 in. square pan. Bake for 25 minutes. Cool in pan and spread with 88confectioners sugar. Cut into squares. Makes 32 squares. 89Preheat oven to 350. Cream margarine & sugar in a large bowl. Add water, almond 89extract and mix. Add flour and coconut & mix well. Chill for 1 hour. Shape into 89balls, press hole in center & fill with jam. Bake 12 to 15 minutes on ungreased 89cookie sheets. Makes 6 dozen. 90Preheat oven to 375. In a large bowl mix all ingredients except dates & 90walnuts. Mix very well. Stir in the dates, walnuts and 1 tbsp of water. 90Drop by heaping teaspoon onto a cookie sheet. Bake 12 to 15 minutes until 90golden brown. Immediately remove from cookie sheet to cool. Makes 8 dozen. 91Crush raspberries, reserving a few for decoration. Mix with half a cup of 91sugar. As viewed from the top of the cake, make 2 concentric circles, dividing 91the cake into thirds. With a knife, stuff the respberries into the slits, 91spooning the juice over evenly. Whip cream with a quarter cup of sugar, 91vanilla, and food coloring. Frost cake. Chill for 3 hours. Serves 10 to 12. 92Preheat over to 325. Cook spinach and drain. Combine spinach, soup mix, sour 92cream and shallot in 10 inch square casserole. Top with cheese. Bake, un- 92covered, for 30 minutes. Serves 8. (May also be baked at 350 for 30 minutes) 93Preheat oven to 325. Place roast, fat side up, on a rack in a roasting pan. 93Cut vertically between the bones to within 2 inches of the end. Roast for 932 hours. In a small saucepan heat the orange juice, onion, garlic and salt 93just until boiling. Remove from heat and add brandy. During the last hour 93of cooking, baste with sauce every 15 minutes. Serve remaining sauce with 93the pork. Serves 8. 94Heat oven to 325. Blend salad dressing mix, margarine and cheese. Cut entire 94loaf of bread into 1 inch slices. Spread margarine mixture over both sides of 94bread. Re-assemble loaf. Wrap well in aluminum foil. Bake for 30 minutes. 94Makes about 25 slices. 95In a small saucepan mix the Cassis and the gelatin. Stir over low heat until 95the gelatin is completely dissolved. Cool the mixture. Whip 2 cups of cream 95with a quarter cup of sugar, until stiff. Fold into gelatin mixture. Add 95food color to make a pink it a pink shade. Pour into a 5 cup mold. Chill 95until firm. When ready to serve, whip remaining cream and sugar. Serve it r 95with the dessert. 8 servings. 96Use the rice at room temperature. Mix rice with the blueberries, coconut and 96walnuts. Whip the cream. Flavor it with the extract and sugar. Fold into 96the rice mixture. Chill for 1 hour. Serves 8. 97Dissolve gelatin in water. Add pear juice. Pour 1/2 inch layer of gelatin in 979"x5" loaf pan. Chill until firm. Put remaining gelatin in refrigerator until 97syrupy (about 1/2 hour). Put gelatin and cream cheese (diced) into blender 97and blend. Add pears. Pour over firm gelatin. Chill until firm. Serves 12. 98Combine 1/2 cup cheese and bacon; mix well. In 2.5 quart bowl, layer spinach, 98cheese mixture, mushrooms, onions and peas. Combine mayonnaise, sour cream 98and sugar; mix well. Spread over salad to seal. Sprinkle cheese over top. 98Cover. Refrigerate overnight. Serves 8 99Drain pineapple, reserving syrup. Soften gelatin in the pineapple syrup. 99Stir over low heat until gelatin is dissolved. Stir in strawberry yogurt 99with a dash of salt. Add thawed strawberries including syrup and drained 99pineapple. Mix well. Pour into 1 quart mold; chill until set. Unmold 99onto lettuce. Serves 4. 100In a jar, combine lemon juice, orange juice, paprika, salt, garlic powder and 100pepper. Cover tightly and shake thoroughly to blend. Arrange spinach leaves, 100lettuce, radishes, and orange pieces in a salad bowl. Toss lightly. Serves 6.