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Aug 28, 2010

Cole Slaw Salad Dressings | Country Cooking Recipes


1 pt. Miracle Whip salad dressing
1 tsp. salt
1 c. sugar
1/4 c. vinegar
1 pt. coffee cream
Place all ingredients in mixing bowl or blender; beat well. Pour over shredded cabbage. Dressing keeps well in refrigerator.

1 c. sugar 
2 tsp. dry mustard 
2 tsp. salt
1/2 c. vinegar
4 tbsp. melted butter 
Celery seed
Mix first 5 ingredients; add generous amount of celery seed. Bring to room temperature before using. Yield: 8 servings.


1 c. mayonnaise
1/4 c. cream or evaporated milk
1/4 c. vinegar
1/4 c. Wesson oil
1 tbsp. celery seed
Combine all ingredients in 1-quart jar. Cover; shake well. May be mixed with electric beater. Keep refrigerated.


1 c. Wesson oil
1/2 c. vinegar
10 tbsp. sugar
2 tbsp. finely diced onion
1-1/2 tsp. salt
1 tsp. celery seed
1/2 tsp. dry mustard
Combine all ingredients; beat for Chill. Yield: 1 pint.

Wanda Rawlins
Country Cooking Recipes

Cabbage And Bacon | Country Cooking Recipes

5 cups shredded cabbage
2 quarts boiling salted water

4 strips bacon, diced
2 tablespoons brown sugar
2 tablespoons flour
1/2 cup water
1/3 cup vinegar
salt and pepper to taste
1 small onion, diced

In large pan, cook shredded cabbage in salted boiling water for 7 minutes; drain. Fry bacon, drain and reserve fat.
For Sauce: In medium saucepan, add brown sugar and flour to reserved bacon fat; mix well. Add water, vinegar, salt and pepper. Cook until thickened. Pour sauce, bacon and onion over cooked, drained cabbage. Mix thoroughly and heat through. 

Wanda Rawlins
Country Cooking Recipes

Bisquick Chicken and Cheese Casserole | Country Cooking Recipes

Makes 6 servings

2 cups cut-up cooked chicken 
1 can (11 ounces) whole kernel corn with red and green peppers, drained 
1 can (10 3/4 ounces) condensed cream of chicken soup 
2 cups shredded Monterey Jack cheese (8 ounces) 
2 1/4 cups Original Bisquick(r) 
2/3 cup milk 

Heat oven to 375°. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches. Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture. Bake 20 to 25 minutes or until biscuits are golden brown. High Altitude (3500-6500 ft): Heat oven to 400°. Heat chicken, corn, soup and cheese to boiling in 2-qt saucepan; pour into baking dish. Top with biscuits. Bake 30-35 min.

Wanda Rawlins
Country Cooking Recipes

Cake Recipes | Country Cooking Recipes

1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling

Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30 minutes.
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits

Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over cake.

1 #2 can crushed pineapple, not drained
1 pkg. yellow cake mix
1 #2 can cherry or blueberry pie filling
1/2 lb. (2 sticks) margarine
1 c. chopped nuts (pecans)

Grease 9 by 13 pan. Put in pineapple not drained and spoon pie filling over this dump cake. Mix over this slice margarine over all and sprinkle with nuts. Bake 1 hour at 350 degrees. Serve warm with ice cream or Dream Whip.

1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut

Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown. --GLAZE--

Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.

1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil

Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.
1 1/2 c. powdered sugar
3 tbsp. orange juice

1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks oleo or butter
1 can coconut, shredded
1 can pineapple chunks & juice
1 c. pecans
9 x 13 inch dish

Layer filling, chunk pineapple. Add box cake mix and oleo. Sprinkle with coconut and pecans. Bake at 300 degrees for 45 minutes.

1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo

Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown. Large pyrex 50 minutes.

1 box yellow cake mix
1 box of instant pudding (vanilla)
1 c. sour cream
1/2 c. oil
2 eggs
1 block of chocolate
6 oz. semi-sweet grated chocolate
1 c. of pecans, chopped

Cook 325 for 1 hour.

1 pkg. Pillsbury lemon cake mix
1 c. water
4 eggs
1 pkg. (8 oz.) cream cheese, softened
1/3 c. evaporated milk
1 can cherry pie filling

Generously grease and lightly flour a 10 inch tube pan. In a large mixing bowl combine dry cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan. In a small mixing bowl, beat cream cheese and milk until smooth. Spoon over batter. Bake at 350 degrees for 50 or 55 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes do not invert. Remove from pan. Serve with remaining cherries. Store left in the refrigerator.

CHESS CAKE1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding

Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice

Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.

1 pkg. white cake mix
1 pkg. vanilla instant pudding
1/2 c. Wesson oil
3/4 c. water
4 eggs
1/2 c. chopped pecans
1 c. mashed bananas

Mix all ingredients well, pour into a greased and floured 9 by 13 by 2 pan. Bake at 325 degrees for 50 minutes.
Combine 1 c. sugar
1/4 c. water
1 stick margarine

Heat until butter is melted. DO NOT BOIL. Add 1 teaspoon banana flavoring. Pour this over cake as soon as removed from oven. Prick with fork if needed.
1/2 med. banana
1 tsp. lemon juice
1/2 c. chopped nuts
2 or more c. powdered sugar

Mash banana well add lemon juice and nuts. Gradually add powdered sugar until you obtain right spreading consistency. Ice cake after completely cool.

 1 (18 1/4 or 18 1/2 oz.) pkg. yellow
cake mix
1/4 c. vegetable oil
4 eggs
1/2 c. nuts, chopped
1 (16 oz.) can Comstock solid pack
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts. Press firmly on bottom of 13 x 9 inch baking pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set, cool. Cut into bars. Garnish with nuts or as desired.

1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds

Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.

1 box cake mix (yellow)
3 eggs
1/4 c. oil
3/4 c. apricot nectar

Mix cake mix, oil, and apricot nectar. Beat eggs and add to mix. Bake in slow oven 1 hour.

1/2 c. apricot nectar
1 1/2 c. powdered sugar

Mix and put on cake for icing.

 1 pkg. Super Moist carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or
grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg

Preheat oven to 350 degrees. Mix all ingredients in ungreased 13 x 9 inch pan. Stir vigorously for 1 minute. Bake cake for 35 to 40 minutes, cool and frost with Cream Cheese Raisin Frosting.
1 pkg. Betty Crocker cream cheese

Mix as directed and add 1/2 cup raisins, if desired.

 1 box chocolate cake mix
1/4 c. butter
14 oz. bag caramels
2 c. walnuts or pecans
1/2 c. evaporated milk
1 c. chocolate chips

Mix cake according to package directions. Pour 1/2 of cake mix into buttered and floured 10 1/2 x 14 inch pan. Bake 15 minutes at 350 degrees. Melt caramels in double oiler with milk and butter. Pour over partially baked cake. Top with nuts and chocolate chips. Pour remaining mix over top. Bake 20 minutes. Cool before frosting.
1 c. sugar
6 tbsp. evaporated milk
6 tbsp. margarine
1 tsp. vanilla
8 lg. marshmallows
1 c. chocolate chips

Mix first 4 ingredients; boil for 1 minute. Stir in marshmallows and chocolate chips. Spread on cake.

1 box devil food cake mix
1/2 c. chopped nuts
1/2 c. chocolate chips
1 (12 oz.) jar thick fudge ice cream

Mix cake mix as directed on package. Stir in nuts. Spread batter into a greased and floured 13 x 9 x 2 inch pan. Sprinkle chocolate chips evenly over batter. Bake as directed on package. Immediately after baking, poke deep holes in top of the cake in pan while hot. Make the holes about 1 inch apart. Spoon fudge topping evenly over top of hot cake; this will melt into holes. When cool serve with Cool Whip or ice cream.

 1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.

1 box Betty Crocker lemon custard
angel cake mix
5 tbsp. lemon juice
1 can condensed milk
Juice and grated rind of 1 orange
1/2 pt. heavy cream
1 sm. can mandarin oranges

Bake cake according to directions. Cool. (If this cake mix is not now available, use regular angel cake mix.) Split into 3 layers. Make filling by pouring lemon and orange juice slowly into condensed milk, stirring constantly until thick. Put filling between layers and on top of cake. Refrigerate 24 hours. When ready to serve, cover with whipped cream and garnish with mandarin orange sections.

1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)
1 (8 oz.) can crushed pineapple, in
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)

Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.

Wanda Rawlins
Country Cooking Recipes