1 Tbls. Celery seed
1 Tbls. Salt
3/4 c. sugar
1/2 c. white vinegar
3 cucumbers (sliced thin)
1 green pepper (sliced thin)
1 onion (sliced thin)
Cucumbers, green pepper and onion in large bowl, salt and let stand for 1 hour.
Mix remaining ingredients together and add to vegetables. Refrigerate.
2 (6″) Italian style rolls
4 oz. mozzarella cheese
4 oz. salami or pepperoni
Split rolls lengthwise. Grind cheese & salami/pepperoni together. Wrap in
aluminum foil & bake 15 min. at 400*. Filling can be used for camp pies.
12 apples
2 1/2 c. light corn syrup
1 c. water
2 1/2 c. sugar
1 tsp. red food coloring
Cook corn syrup, water, sugar & food coloring to hard crack stage. Quickly dip
apples to cover. Put on greased wax paper to set.
8 oz. cream cheese (room temp)
1 1/2 c. powdered sugar
1 c. smooth peanut butter
1 c. milk
6 oz. Cool Whip
graham cracker crust
Whip cream cheese; beat in powdered sugar & peanut butter, slowly add
milk & mix. Fold in Cool Whip. Fill graham cracker crust & freeze for 4 hours.
4 1/2 Tbls butter
6 Tbls. Milk
3/4 c. brown sugar
1 1/2 c. powdered sugar
3/4 tsp. vanilla
Combine butter, milk & brown sugar in sauce pan; bring to a boil and cook
2 min. allow to cool. Stir in vanilla & powdered sugar & beat until smooth.
1/2 c. Crisco
1 c. sugar
1 c. brown sugar
3 eggs (beaten)
1 tsp. baking soda
1 c. buttermilk
3 c. flour
1 tsp. cinnamon
1/4 tsp cloves
1/4 Tso salt
1 small can crushed pineapple
Cream Crisco & both sugars, add eggs 1 at a time mixing between additions. Mix
baking soda, flour, cinnamon, cloves & salt together add to creamed mixture
alternately with buttermilk. Fold in pineapple & nuts. Bake in 9 x 13 pan for
60 min.
1 can (20oz) crushed pineapple
1 can pie filling (any flavor)
1 box yellow cake mix
1 c. mix
1/2 c. butter
Place UNDRAINED pineapple, pie filling & nuts into and ungreased 9 x 13
baking dish. Sprinkle DRY cake mix over top. Cut butter into small pats &
dot top of cake mix. Bake at 350* for 1 hour.
2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 c. chopped nuts
1 c. coconut
20 oz. can crushed pineapple
Mix all together. Bake at 350* for 40 min. (not sure pan size / 9 x 13)
ICING:
8 oz. cream cheese
2 Tbls. Vanilla
1 1/2 c. powdered sugar
1 stick oleo (margarine)
1 carton Cool Whip (9oz.)
1 can crushed pineapple (20 oz.) – drained
1 box instant pistachio pudding
Mix together and refrigerate until firm. Decorate with cherries cut to look like
flowers.
1 c. sugar
1 c. brown sugar
1 c. shortening
2 eggs
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
4 c. flour
Cream together sugar, brown sugar, shortening and eggs. Add buttermilk then
dry ingredients mix until combined. Drop by tablespoon on cookie sheet.
Bake at 400* for 10 to 12 minutes. Frost and decorate.