2 packages Ramen noodles, beef flavored 1 large package cole slaw or you can use broccoli salad (also can use 1/2 of each) 1 bunch green onions 1 cup slivered almonds 1 cup sunflower seeds
SAUCE 1 cup white sugar or Splenda (or combination of both) 3/4 cup canola oil 1/3 cup white vinegar 2 packs ramen noodle flavoring (included with the noodles)
Layer 1 – crush Ramen noodles on bottom of dish Layer 2 – evenly spread cole slaw on top of noodles Layer 3 – chopped onions (small pieces) evenly spread on top Layer 4 – lay sliced onions on cookie sheet and bake on 300 on 4-5 minutes or until brown. Spread almonds on top of onions. Layer 5 – evenly spread sunflower seeds on top of almonds Layer 6 – pour mixed sauce over dish, cover, refrigerate at least 8 hours
(notes from Laurie: Again, crank up the oven higher. Use sunflower kernels obviously. Do not skimp on waiting 8 hours as the liquid needs to soak into the noodles!)
1 1/2 cups sugar and 3 tbs flour mixed together 5 large eggs 1 large can evaporated milk 1 stick butter, melted 2 cups Angel Flake coconut 1 tbs vanilla Beat eggs, add sugar mixture, melted butter, add coconut and milk, then vanilla. Grease pans and flour. Makes 2 small pies. Bake at 350 for 20-30 minutes.
(notes from Laurie: Use a small can of condensed milk instead. Cook time was closer to 35-40 minutes for a nice brown crust. Perfect to freeze a pie and save for later.)
1/2 cup peanut butter 1 package butterscotch chips 3 cups Rice Crispies Melt butterscotch chips in the peanut butter. Who you take it off the stove, stir in the Rice Crispies. Pour into pan and press down. Cool completely and then cut into squares.
(notes from Laurie: No notes needed on this one. Just do it nike swish tm.)
1 package macaroni (cooked) cheese salt & pepper 2 eggs milk butter Ritz crackers Layer 1/2 of macaroni and then slices of cheese and pats of butter. Repeat this 2 more times. In a separate bowl, mix 2 eggs and 1 1/2 cups of milk together. Pour this over casserole until level. If you have some liquid left, hold until you see if the pie is moist enough. If you want, layer Ritz crackers and push them down to moisten them. Do crackers when it is about ready to eat and bake short time. Cook on 350 for 30 minutes or until bubbly and done.
(notes from Laurie: This one is easy to cut in half for a smaller serving. Add some paprika on top before you bake.)
CAKE 1 stick margarine 1/2 cup Crisco 2 cups sugar 5 eggs separated 2 cups flour 1 tsp soda 1 cup buttermilk 1 tsp vanilla 1 can Angel Flake coconut 1 cup chopped pecans
Cream margarine, Crisco, and sugar. Add egg yolks one at a time. Sift soda with flour and add alternately with buttermilk. Fold in stiffly beaten egg whites. Makes a 3 layer cake. Bake at 350 for 30 minutes.
Beat all together and if too thick, add a little Carnation.
(notes from Laurie: You do not need a whole box of powdered sugar once again but I would likely double the amount of frosting for a 3 layer cake – at least do a recipe and a half. Fold in the coconut and chopped peanuts after finishing the rest of the batter before it goes into the oven.)
GRAHAM CRACKER DELIGHT COOKIES 2 sticks margarine 1 cup sugar 1 egg, beaten 1/2 cup canned milk Bring these ingredients to a boil, remove from heart, and stir in the following: 1 heaping cup crushed graham crackers 1 cup chopped nuts 1 can Angel Flake coconut
ICING 1 box powdered sugar 1 stick butter very small amount canned milk Cream until these are smooth.
Place layer of whole graham crackers on cookie sheet. Spread on filling, cover with another layer of graham crackers, smooth on the icing. Refrigerate overnight before cutting into squares.
(notes from Laurie: You do not need a whole box of powdered sugar. Add a bit and then taste – bars are very sweet so icing does not need to be.)
1 pound hamburger meat 1 medium onion 1 bell papper 1 can tomato soup 1 small tomato paste 1/2 of a 16 oz package of macaroni (cooked & drained) Brown hamburger and onion [and bell pepper] in small amount of oil. Mix tomato soup & paste and add macaroni. Cook until dries out a little.
(notes from Laurie: I’d recommend cooking the onion and bell peppers a bit before adding in the meat to brown. If you want smaller chunks of veggies, I’d dice, but the sliced veggies didn’t bother me either.)
1 1/2 cups white sugar 3 tbs unsweetened cocoa powder 2 eggs 1 – 15 oz can evaporated milk 1/4 cup [softened] butter 1 tsp vanilla extract 1 – 9 inch unbaked pie crust Preheat over to 350 degrees. Mix sugar and cocoa, [cream softened butter and sugar], beat the eggs then add to the sugar/cocoa mixture. Beat in the milk and vanilla. Pour in the 9″ pie crust and cook at 350 for 45 minutes. Cool completely. Pie will have a jiggle until cooled.
(notes from Laurie: cut the milk in half; it’s way too much. If you need any more, add from there. I had to make this with refrigerated milk too and it was fine. I’d also cook for an extra 15 minutes or so, maybe at a slightly lower temp.)
SALMON PATTY Large can salmon 1 egg Salt & Pepper Flour or cornmeal as needed for correct consistency. Drain off juice and reserve… remove bones, with fork mash the salmon, add egg, salt, pepper, flour and/or cornmeal. To make a larger number of patties, I add some of the juice and more flour/cornmeal. Take out a portion and shape into patty, add to hot oil. Cook on medium heat until nice and brown.
MASHED POTATOES Peel and cut potatoes into small wedges. Bring to a boil in a big pot of water. Let them boil on medium heat until they get tender. Drain the water and put the potatoes back into the pot. Get a masher and mash the potatoes until they have little to no lumps left, add some milk and butter, salt and pepper to taste. Daddy always liked to add some finely diced onions into there sometimes.
ENGLISH PEAS Pop open a can of LeSeurs Tiny English Peas and bring to a boil in a pot. Add salt & pepper and cook for about 15-20 minutes on medium. Make a hole in the mashed potatoes and pour the peas in the top.
(notes from Laurie: I recommend more finely dicing the onions than I did.)
Crust – regular biscuit dough or bought pizza crust 3/4 pound ground beef salt, pepper, garlic salt 1/2 teaspoon oregano 1- 8oz can Hunts tomato sauce 1 tablespoon parsley (can omit) 1/4 pound swiss or cheddar cheese, cut in strips
Prepare dough in pizza pan rush with oil. Mix meat, salt, pepper, garlic salt, oregano, and sauce and spread evenly over dough. Arrange cheese in strips on top like wheel spoke. (You can sprinkle grated cheese over entire pizza and you can use any cheeses you like.) Bake in 400 oven about 20 minutes or until brown and melted.
(notes from Laurie: OK SO. My dad said the meat should be cooked first but that was NOT in the recipe. I would probably try it by cooking the meat first and I’d drain it of oil and eliminate all the extra salt. Basically, try to remove as much moisture from the meat as possible before you mix the ingredients together.)