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Veggie Casserole
Susie LeVan, Elgin, Minnesota
- 1 pkg. (1 lb.) frozen broccoli
- 1 pkg. (1 lb.) frozen cauliflower
- 2 jars (4.5 oz.) button mushrooms, drained
- 1 can (10 3/4 oz.) cream of mushroom soup
- 1 jar (8 oz.) process cheese spread
- 1 can (2.8 oz.) onion rings
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Cook broccoli and cauliflower
in microwave until almost done. Drain water and add mushrooms.
Stir together soup and cheese spread. Fold into
vegetables. Top with onion rings. Bake at 350°F.
for 20-30 minutes. |
Burgundy Beef
Sally Dunlap, Versailles, Kentucky
- 1 can (10 1/2 oz.) onion soup, undiluted
- 1 can (10 3/4 oz.) tomato soup, undiluted
- 1/2 to 3/4 cup dry red wine
- 2 lbs. cubed stew beef
- 2 cups dry, uncooked, wide noodles
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Mix soups and wine in large
roasting pan. Add beef. Cover tightly and bake
at 325°F. for 3 hours. Add noodles, cover,
and bake one more hour. Serves 8. Sally says, "Good
for crowd, easily doubled. Men love it. Can be done in crock
pot." |
Cream Puff Cake
Jan Luce, White River Junction, Vermont
- 1/2 cup butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 8 oz. cream cheese
- 4 cups milk
- 3 pkgs. vanilla instant pudding
- 1 cup heavy cream, whipped
- chocolate syrup
- cherries for garnish
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Shell
Bring to a boil 1/2 cup butter in 1 cup water.
Add 1 cup flour until it forms a ball. Remove from
heat.
Beat in four eggs, one at a time, until the mixture
is smooth. Butter a 13 x 9-in. baking pan. Spread
mixture evenly in pan. Bake at 400°F. for 35-40 minutes.
Cool completely.
Filling
In a bowl, cream 8 oz. cream cheese. Add 4 cups
milk and 3 pkgs. vanilla instant pudding. Spoon into shell.
Top with 1 cup heavy cream, whipped. Drizzle with
chocolate syrup. Garnish with cherries if desired.
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