Have you ever used a recipe found on the label of a can or box of food for a long time-maybe years-to one day find that it was not on Savingthe label of the product you just bought? Food companies often promote their products by developing recipes using the product. After a while, a new recipe may appear on the label and unless you saved a copy, you have to get on the Internet and find the old favorite. It is not what you want to take time to do if you are in a hurry to prepare a meal.
Over the years, I have saved some of the product recipes that have gone over well with my family. I was taught that you should use a new recipe as it is written. After trying it out, make changes that will suit your taste better. Some of the recipes I am sharing with you are exactly as the manufacturer wrote them. Others have been tweaked to suit us better. I will share the changes I made and let you decide which you like better.
Saucy Meat Loaf 1 egg, slightly beaten 2 tbsp. catsup 1 tbsp. Worcestershire Sauce 1 1/2 tsp. salt 3/5 tsp. chili powder 1/4 c. chopped onion 1/2 c. milk 1 c. TV Quick Oats 1 1/2 lbs. lean ground beef Topping: 4 tablespoons catsup-1 tablespoon brown sugar. Combine all ingredients. Mix well. Shape into loaf in shallow pan. Bake in 350-degree oven for about one hour. Combine topping ingredients. Spread over meat. Bake 15 minutes or more. Makes 6 to 8 servings.
I made some minor changes in the recipe. I omitted the chili powder and used 1/4 pound of pork sausage and 1 1/4 pounds of ground beef. I added 1 tablespoon of prepared mustard to the topping. Sometimes I would shape the meat mixture into patties, wrap each patty with a strip of bacon and grill or bake them. The oatmeal, milk and egg used as a binder in the recipe gives a firmer texture to the loaf than a binder made of crumbs and egg. When I was working full time and had a larger family, I would often triple the recipe and freeze two loaves for later use.
Green Bean Casserole 6 servings 1 1/3 cups French's French Fried Onions 1 (10 3/4 oz.) can Campbell's Condensed Cream of Mushroom Soup 3/4 cup milk 1/8 tsp. pepper 4 cups or 2 cans Del Monte Green Beans (14.5 oz. drained) Mix soup, milk, pepper, beans and 2/3 cup onions in a 1 1/2 qt. casserole. Bake at 350 degrees for 30 min. or until hot. Stir. Top with remaining onions. Bake 5 min. I like to add a can of sliced water chestnuts to the bean mixture before baking.
Golden Corn Bread Makes 9 servings 1 cup Aunt Jemima Yellow Corn Meal 1 c all-purpose flour 1/4 cup sugar (optional) 4 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 cup milk 1/4 cup shortening, soft Sift together corn meal, flour, sugar, baking powder and salt into bowl. Add egg, milk and shortening. Beat with rotary beater until smooth, about 1 minute. Bake in greased 8-inch square baking pan in preheated hot oven (425 degrees) for 20-25 minutes.
I use 1/4 c oil instead of the shortening and bake the cornbread in a 10 inch cast iron skillet. I do use the optional sugar which makes this cornbread taste just like the Southern cornbread my mother used to make!
Ultimate Carrot Cake 1 box Betty Crocker Super Moist carrot cake mix 1/2 cup water 1/2 cup vegetable oil 4 eggs 1 can (8 oz.) crushed pineapple in juice, undrained 1/2 cup chopped nuts 1/2 cup shredded or flaked coconut 1/2 cup raisins 1 container Betty Crocker Rich & Creamy cream cheese frosting
Heat oven to 350 degrees (325 for dark or nonstick pans). Grease and flour, or spray with baking spray with flour, bottoms only of two 8-inch or 9-inch round pans or 13 x 9 inch pan. In large bowl, beat cake mix, water, oil, eggs and pineapple on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans. Bake 8-inch rounds 36-40 minutes, 9-inch rounds 29-36 minutes, 13 x 9 inch 37 to 43 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. For rounds, run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13 x 9 in pan. To frost rounds, place 1 cake layer, rounded side down, on serving plate. Spread with about 1//3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting. For 13 x 9, spread frosting over top of cake. Store covered in refrigerator. 16 servings.
I substitute a spice cake mix for the carrot cake mix and add 2 cups grated carrots (2 medium carrots). I increase the amount of nuts and coconut to 1 cup each and omit the raisins. I prefer to frost the cake with homemade cream cheese frosting. Bake only until toothpick inserted in center comes out clean.
Fruit Dip 8 oz. pkg. Best Choice cream cheese, softened 7 oz. jar Best Choice marshmallow crème Blend together with hand mixer cream cheese and marshmallow crème. Serve as dip with fresh fruit.
Libby's Famous Pumpkin Pie Recipe Makes One Pie 2 eggs, slightly beaten 1 can (16 oz.) Libby's Solid Pack Pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 cups (12-fl.-oz. can) undiluted Carnation Evaporated Milk 1 (9-inch) 4-cup volume unbaked pie crust Note: When using metal or foil pie pan, preheat a cookie sheet in oven at 425 degrees and pace pie on preheated cookie sheet to bake. When using glass or ceramic pie pan, do not use cookie sheet.
Combine filling ingredients in order given; pour into pie crust. Bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping.
If shallow 9" (2-cup volume) frozen pie crusts are substituted, recipe makes two pies. Preheat cookie sheet while preheating oven to 425 degrees. Bake at 425 degrees for 15 minutes, reduce temperature to 350 degrees. Bake an additional 20-30 minutes or until pie tests done as noted above.
Shake-It-Up Chex Party Mix 2 tablespoons (1/4 stick) margarine or butter 3/4 teaspoons Durkee's Seasoned Salt 2 1/4 teaspoons French's Worcestershire Sauce 4 cups of Chex brand cereals (Corn, Rice and/or Wheat) 1/2 cup mixed nuts 1/2 c pretzels
In a small microwave-safe bowl, melt margarine in microwave on HIGH 30-45 seconds. Add Durkee's Seasoned Salt and French's Worcestershire Sauce to melted margarine; mix well. Pour cereals, nuts and pretzels into large glad-lock Zipper Bag. Pour margarine mixture over cereal mixture inside bag. Seal top of bag securely. Shake bag until pieces are evenly coated. NOTE: It's ok if some seasonings stick to the inside of the bag. Pour contents of bag into large microwave-safe bowl. Microwave on HIGH 3 to 3 1/2 minutes. STOP to stir every minute. Spread on absorbent paper to cool.
Cooking directions for using conventional oven. Preheat oven to 250 degrees. Melt margarine in 13 x 9 x 2-inch baking pan. Stir in Durkee's Seasoned Salt and French's Worcestershire. Add cereal and stir until pieces are evenly coated. Bake 30 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Makes a 4-cup batch. Store leftovers in airtight container.
Berry Poke Cake 1 package Betty Crocker Super Moist white cake mix Water, vegetable oil and egg whites as called for on cake mix package directions 1 package (4 serving size) strawberry or raspberry flowered gelatin 1 cup boiling water 1/2 cup cold water 1 container (8 oz.) frozen whipped topping, thawed (3 cups) Fresh strawberries or raspberries, if desired
Heat oven to 350 degrees. Make and bake cake as directed on package for 13 x 9 inch pan. Cool completely, about 1 hour. Poke cake all over with fork. Stir gelatin and boiling water in small bowl until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with berries. Store covered in refrigerator.
Chocolate Cream Crunch 1 c. flour 1 c finely chopped pecans 1/2 c. Good Value margarine, softened 1 (9 oz.) pkg. TV frozen whipped topping, thawed 1 c powdered sugar 1 (8 oz.) pkg. TV cream cheese, softened 1 (6 oz.) pkg. instant chocolate pudding 1 (6 oz.) pkg. instant vanilla pudding 3 c. milk Make crust by combining flour, pecans and margarine. Mix well and press into bottom of 9 x 13 x 2 inch pan. Bake 20 minutes at 350 degrees. Cool completely. Blend cream cheese and powdered sugar until fluffy. Fold in 1 c. whipped topping. Blend well and spread on cool crust. Chill. Combine chocolate pudding and 1 1/2 c. milk. Pour over cream cheese layer. Chill. Repeat with vanilla pudding. Chill. Frost with remainder of whipped topping. Cut into 1 inch squares and serve.
Fresh Apple Pound Cake
Batter 1 cup shortening 2 cups sugar 4 large eggs or 5 medium eggs 2 tsp. Adams Vanilla 1 tsp. Adams Butter Flavoring 3 cups flour, sifted 1 1/2 tsp. Adams Cinnamon 1 tsp. Adams Allspice 1/2 tsp. Adams Nutmeg 1/2 tsp. salt 1 1/2 tsp. soda 3/4 cup buttermilk 1 cup fresh apples, finely chopped or grated 1/2 c pecans, chopped
Icing 1 cup sugar 1/2 cup water 1 Tbl. Margarine 1/4 cup fresh apples, crushed or grated 1/2 tsp. Adams Vanilla 1/2 tsp. Adams Butter Flavoring 1/2 tsp. Adams Cinnamon
Preheat oven to 325 degrees. Batter: Cream shortening and sugar. Add eggs, one at a time. Add extracts. Mix well. Sift flour, spices, salt, soda and add alternately with buttermilk. Fold in apples and pecans. Blend well. Pour into a 10-inch stem pan that has been greased and dusted with flour. Bake at 325 degrees for about 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Do not overtake. Remove cake from pan while still hot and brush on icing with pastry brush covering top and sides. Icing: Combine all ingredients. Bring slowly to a boil stirring constantly. Let boil 1 minute, and then apply to cake while still hot.