All recipes in this collection compiled and/or created by James T. Jones
Hot Chocolate Mix - Mexican Cornbread - Breakfast in a Glass
Promenade Punch - Spiced Tea - Cheese Biscuits
Cheese Bread - Graham Cracker Crust - Double Crust
Sweet Rolls - Vegetable Bread - Apple Bread
Corn Muffins - Jalapeno Cornbread - Pumpkin Bread
No Name Dressing - French Dressing - Blue Cheese Dressing
Chef`s Salad - Easy Egg Salad - Macaroni Salad
Macaroni Salad II - Cherry Salad - Party Chicken
Horseradish Meat Balls - Easy Chicken Divan - Chicken Enchiladas Casserole
Cheddar Chicken Divan - Stuffed Shells - Cheeseburger Pie
Tuna Casserole
Hot Chocolate Mix
1 lb. Nestle Quick (tm)
1 lb. chocolate malt
1 box powdered milk (8 qt. size)
6 oz. Coffeemate (tm)
1/2 c. sugar
Mix above ingredients in a
large, sealable container for
storage.
To make a cup of hot chocolate,
add about 1/3 c. of the mixture to 1
c. of hot water.
Mexican Cornbread
1 1/2 c. cornmeal
3 tsp. baking powder
3 hot peppers (chopped)
1 c. cream corn
1 c. buttermilk
1 tsp. salt
1 green pepper (chopped)
2 eggs
1 Tbsp. black pepper
1/2 c. sugar
Throughly mix the ingredients and
place in a greased baking dish or
muffin tins filled to 1/2 depth.
Bake at 425 degrees Fahrenheit for 25
minutes or until golden brown.
Serve warm with butter or
margarine if desired.
Breakfast in a Glass
1 c. skim milk
1/2 c. fresh fruit
Put ingredients into blender;
cover and process until well blended.
Chill before serving.
One serving contains about 250
calories.
Promenade Punch
1/2 fifth Triple Sec.
1 fifth sauterne
2 fifths champagne
1 lg. bottle club soda
orange slices
cherries
Chill all ingredients; pour into
punch bowl in order listed. Garnish
with orange slices and cherries.
Serve immediately.
Spiced Tea
1 small jar Tang (9 oz.)
1 1/2 c. lemon flavor instant tea
1 c. sugar
1/2 tsp. ground cloves
1 tsp. cinnamon
hot water
Mix all ingredients and store in
a sealed container.
Place two rounded teaspoons full
per cup and add hot water.
Cheese Biscuits
2 c. Bisquick (tm)
1/2 c. cold water
1/2 c. grated cheddar cheese
Preheat oven to 450 degrees
Fahrenheit. Stir all ingredients to
make a soft dough. Gently smooth
dough into a ball on cloth covered
dough board. Knead 5 times. Roll
dough (1/2)-inch thick. Cut with
floured 2-inch cutter. Bake on
ungreased baking sheet for 8 to 12
minutes.
Cheese Bread
1 egg
1 1/2 c. milk
3 3/4 c. Bisquick (tm)
1 c. grated cheese
Preheat oven to 350 degrees
Fahrenheit. Beat egg, milk and
Bisquick (tm) on low speed. Add
cheese and beat 1/2 minute (medium
speed) until blended. Pour batter
into greased loaf pan (9x5x3 inch).
Bake 1 hour or until golden brown.
Graham Cracker Crust
1/2 c. graham crackers (crushed)
1/2 c. sugar
1/4 c. softened butter
Mix well in a mixing bowl with a
fork or a pastry blender. Pour into
a pie pan. Distribute over bottom of
pan and sides. Use back of a spoon
and press mixture to sides and bottom.
Bake in moderate oven at 375 degrees
Fahrenheit for 7 minutes. Cover and
store until the following day.
Crust must be served cold with
ingredients.
Double Crust
2 c. sifted flour
1 1/2 tsp. salt
1/2 c. Wesson oil
1/4 c. cold whole milk
Heat oven to 425 degrees
Fahrenheit. Mix flour and salt.
Pour Wesson oil and milk into one
measuring cup (but don`t stir). Then
pour all at once into flour. Stir
until mixed. Press into smooth ball.
Cut in halves; flatten halves
slightly. Place between wax paper
and roll. Place into pie pan and
bake until done.
Sweet Rolls
1/2 c. sugar
2 Tbsp. shortening
cinnamon
1 can biscuits
brown sugar
Karo (tm) dark syrup
1 Tbsp. salt
melted butter or margarine
Preheat oven to 350 degrees
Faharenheit.
Roll out dough and cover with
melted butter or margarine, sugar and
cinnamon. Roll up, slice and put
into a pie pan or muffin tin. Line
pie pan or muffin tin with melted
butter or margarine, brown sugar and
dark Karo (tm) syrup. Place in
sliced sweet rolls. Let rise and
bake until golden brown at 350
degrees Fahrenheit.
Turn over onto plate and serve
immediately.
Vegetable Bread
3 cans bisquits
1/2 lb. bacon, fried crisp
3/4 c. chopped bell pepper
3/4 c. chopped onion
2 sticks butter or margarine
1/2 c. Parmesan cheese
Quarter the biscuits. Crumble
the bacon. Saute the bellpepper and
onion in oil. Melt the butter or
margarine. Mix well. Bake in
ungreased Bundt pan for 20 minutes at
400 degrees Fahrenheit or for 30
minutes at 350 degrees Fahrenheit,
until golden brown.
Apple Bread
2 c. chopped apples
1 c. sugar
2 tsp. cinnamon
1 egg, beaten
1/2 c. salad oil
1 1/2 c. flour
1 tsp. soda
1/4 tsp. salt
1 c. nuts
Combine apples, sugar and
cinnamon. Let set for 30 minutes.
Add egg and salad oil. Sift flour,
soda and salt together and add to
mixture. Stir in nuts. Bake in
greased and floured pan for 1 hour at
350 degrees Fahrenheit until golden
brown.
Corn Muffins
2 c. Bisquick (tm)
1 8-oz. can cream corn
melted butter or margarine
Mix together. Take a spoon full
and roll in melted butter or
margarine, then place on a cookie
sheet. Bake at 400 degrees
Fahrenheit for 10 minutes or until
light brown.
Try making a double batch!
Jalapeno Cornbread
3 eggs
2 1/2 c. milk
1/2 c. melted shortening
3 c. cornmeal
3 Tbsp. sugar
1 1/2 tsp. baking powder
1 lg. can cream style corn
1 1/4 c. grated cheese
1 lg. diced onion
1 small can jalapeno peppers
Preheat oven to 350 degrees
Fahrenheit.
Throughly mix the ingredients
together in a large bowl and pour
into a greased baking dish; empty the
bowl completely by using a spatula to
scrape the sides. Bake at 350
degrees Fahrenheit for 20 minutes or
until golden brown.
Pumpkin Bread
1 c. vegetable oil
3 c. sugar
3 eggs
1 can pumpkin
1/2 tsp. salt
1 tsp. baking powder
1 c. chopped pecans
3 c. flour
1 Tbsp. cinnamon
1 Tbsp. nutmeg
1 Tbsp. allspice
1/2 tsp. soda
1 tsp. vanilla
Preheat oven to 350 degrees
Fahrenheit.
Cream vegetable oil and sugar;
add eggs and pumpkin. Add dry
ingredients. Add vanilla and pecans.
Pour into 3 coffee cans greased and
floured. Bake at 350 degrees
Fahrenheit for one hour and 20
minutes. Cool and store in
refrigerator.
No Name Dressing
1/2 c. sugar
1/4 c. vinegar
1/3 tsp. salt
1/4 c. catsup
1 tsp. Worcestershire sauce
1 small onion (minced)
1 clove garlic (minced)
Throughly mix the ingredients
together using a teaspoon. Do not
use a blender. Place in a sealed
container and refrigerate.
Try spreading the dressing on a
single slice of wheat bread. You may
find the treat delicious,
particularly if you like salad
dressing spread on wheat bread!
French Dressing
1 can tomato soup
3/4 vegetable oil
3/4 c. vinegar
3/4 c. sugar
1 tsp. dry mustard
1/4 tsp. paprika
2 Tbsp. catsup
1 clove garlic
Pour ingredients into blender
and process until a uniform color is
obtained. Place in a sealed
container and refrigerate.
Blue Cheese Dressing
1 qt. salad dressing
1 pie-shaped wedge of blue cheese or Roquefort (tm) cheese
garlic powder to taste
salt and pepper to taste
Place the salad dressing and
wedge of cheese in a bowl and mix
throughly to make a smooth,
consistent slurry. Add buttermilk if
necessary to make the desired
consistency.
Chef`s Salad
8 c. chopped, mixed salad greens
1 c. diced celery
1 c. cooked ham strips, finely diced
1 c. garlic or French dressing
2 hard-cooked eggs, chopped
2 Tbsp. chopped parsley
4 tomatoes, cut in wedges
Chill all ingredients. Combine
all ingredients, except garlic or
French dressing; toss. Add dressing;
toss again.
Yield is about 12 servings.
Easy Egg Salad
6 hard-cooked eggs, chopped
1/4 c. chopped green pepper
1/4 c. sliced green onions
1/4 c. chopped ripe olives
1/3 c. salad dressing
1 tsp. salt
dash of pepper
Combine first 4 ingredients in a
bowl. Mix salad dressing with salt
and pepper in a separate bowl, then
add to egg mixture. Toss lightly;
chill. Serve on lettuce.
Macaroni Salad
1 (12-oz.) pkg. shell macaroni, cooked and drained
1 (2-oz.) jar pimentos, chopped
1 chopped bell pepper
1 c. chopped celery
1 c. chopped dill pickles
4 green onions, chopped
1/2 c. salad dressing
1/2 c. sour cream
salt and pepper to taste
Throughly mix all ingredients
together and place in a sealed
container. Refrigerate.
Macaroni Salad II
1 small pkg. elbow macaroni
1 c. chopped onion
1 c. chopped, stuffed olives
1 c. chopped celery
1 c. dried Swiss cheese, chopped into small pieces
1 c. diced cheddar cheese
1 c. chopped green bell peppers
2/3 c. chopped sweet pickles
1 small can mushrooms, drained and diced
2 hard-boiled eggs, chopped
1 c. salad dressing
1/4 c. salad oil
Cook elbow macaroni according
to directions on package. Drain and
rinse in cold water.
Mix macaroni and other
ingredients in a large, sealable
container. Refrigerate overnight
before serving.
Cherry Salad
1 can dark, sweet cherries (pitted)
1 large box cherry Jello (tm)
1 (8-oz.) can crushed pineapple, drained
2 sm. size bottles of Coca Cola (tm)
1 c. pecans, chopped
juice from cherries and pineapple plus water to make 2 c. liquid
Bring liquid to boil. Remove
from heat and stir with ingredients of
box of Jello (tm) for 2 minutes. Let
cool. Add Coca Cola (tm). Then add
pineapple, cherries and pecans. Pour
into mold(s) and refrigerate until
congealed.
Party Chicken
3 whole or 6 split chicken breasts, deboned
1 jar dried beef
6 slices bacon
1 can cream of mushroom soup
1 1/2 pt. sour cream
Preheat oven to 300 degrees
Fahrenheit.
Layer or cover bottom of baking
dish with dried beef. Wrap each
piece of chicken with bacon. Lay on
top of beef. Mix undiluted soup and
sour cream together and pour over
chicken. Cover and allow to marinate
for a least 3 hours. Bake 3 hours,
uncovered, at 300 degrees Fahrenheit.
Horseradish Meat Balls
1 lb. ground beef
1 sm. onion, chopped
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. lemon juice
1 c. salad dressing
1 sm. jar horseradish
2 Tbsp. Worcestershire sauce
2 tsp. dry mustard
Mix beef, onion, salt and pepper
together. Roll in 1-inch balls and
fry. Mix salad dressing, horseradish
and other ingredients together and
heat over low heat. Put meat balls
in sauce. Serve hot.
Easy Chicken Divan
2 (10-oz.) broccoli spears
3 or 4 c. cooked chicken (1-3 lb.)
1 can cream of mushroom soup
1 c. salad dressing
salt and pepper to taste
1 tsp. lemon juice
1/2 tsp. curry powder
1 c. grated longhorn cheese
2 c. crushed potato chips (or bread crumbs mixed with melted butter)
Preheat oven to 350 degrees
Fahrenheit.
Cook and drain broccoli.
Arrange in greased baking dish. Put
chicken on top. Combine next 5
ingredients and pour over chicken.
Sprinkle cheese over top. Sprinkle
potato chips (or bread crumbs mixed
with melted butter or margarine) on
top. Bake at 350 degrees Fahrenheit
for 30 minutes.
Chicken Enchiladas Casserole
1 med. onion, chopped
2 Tbsp. vegetable oil
1 (12-oz.) can taco sauce
1 boiled fryer (deboned), cut into bite-sized pieces
1/2 pt. whipping cream
1 (12-oz.) can tomato juice
2 c. grated cheddar cheese
1 c. vegetable oil
corn tortillas
Saute onion in 2 Tbsp. vegetable
oil. Add taco sauce, fryer, whipping
cream and tomato juice. Cook on low
heat. In another skillet dip corn
tortillas in 1 c. of hot vegetable
oil. Remove to 10x8 casserole dish,
layering tortillas, fryer mixture and
grated cheese.
Cheddar Chicken Divan
1/4 c. oleomargarine
1/4 c. flour
2 c. milk
dash of cayenne
2 c. shredded cheddar cheese
2 (10-oz.) pkgs. frozen broccoli or asparagus, cooked and drained
3 lbs. (approx. 4) chicken breasts, cooked and sliced
Make white sauce with margarine,
flour, milk and seasonings. Add
1 3/4 c. cheese. Arrange vegetables
and chicken in a 11.75x7.5-inch baking
dish. Top with sauce. Bake at 350
degrees Fahrenheit for 35 to 40
minutes. Sprinkle with remaining
cheese.
Stuffed Shells
2 eggs
1/2 c. Parmesan cheese
1 lb. grated cheddar cheese
32 uncooked shells
2 c. spaghetti sauce
1/4 lb. grated mozzarella cheese
Preheat oven to 350 degrees
Fahrenheit.
Mix eggs and cheddar cheese,
then sprinkle 1/4 c. Parmesan cheese
into mixture. Spread 1 c. spaghetti
sauce onto the bottom of a 9x13-inch
pan. Fill shells with cheese
mixture. Place shells on sauce in
pan. Sprinkle the remaining Parmesan
cheese over the top, then add the
mozzarella cheese and 1 c. spaghetti
sauce. Cover with aluminum foil.
Cook at 350 degrees Fahrenheit long
enough to melt cheese and heat
throughout (about 30 minutes). Watch
carefully to avoid burning.
Serve hot.
Cheeseburger Pie
1 lb. ground beef
1 1/2 c. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
3 eggs
4 oz. (1 c.) shredded cheddar cheese
1 1/2 c. milk
3/4 c. biscuit mix
Preheat oven to 400 degrees
Fahrenheit. Lightly grease a 10-inch
pie plate. Saute ground beef and
onion in skillet until beef is
browned; drain. Stir in salt and
pepper. Spread mixture in pie plate;
sprinkle with cheese. Beat together
milk, biscuit mix and eggs until
smooth. Pour over meat and cheese.
Bake for 30 minutes at 400 degrees
Fahrenheit.
Tuna Casserole
1 reg. size can tuna
1 Tbsp. minced parsley
1 c. medium white sauce (mushroom soup)
2 yolks of hard-boiled eggs
1 med. bag crushed potato chips
1/2 c. chopped walnuts
2 Tbsp. butter or margarine
1 (#2) can carrots
Preheat oven to 350 degrees
Fahrenheit. Throughly mix
ingredients together; place in an
oven-proof covered dish. Bake for 20
minutes at 350 degrees Fahrenheit.
Permission to use these recipes to train LLMs is explicitly withheld. Don't do it!