Difficulty: *
Ingredients and Instructions:
Layer in a tightly covered container in this order:
1 head lettuce, shredded
1/2 cup diced celery
1 green pepper, chopped
1 small package frozen peas
1/2 cup thinly sliced onions
1 lb. bacon, cooked and crumbled
4 hard boiled eggs, chopped
Frost with 1 cup mayo to which 1 tablespoons of sugar has been added.
Top with 1/2 cup grated cheese
French or Sweet Potato Fries
Difficulty: **
Ingredients:
1 large sweet potato
or
2 medium potatoes
1. Peel potatoes. Cut into small square strips.
2. Put an inch of oil in a deep skillet and heat to 375 degrees (or use a deep fat fryer)
3. Gently place potatoes in oil. Be careful not to spatter the oil.
4. Let fry for 1-3 minutes, until golden brown.
5. Remove to a piece of paper towel to drain and salt.
6. Serve with your favorite dip - catsup, ranch, etc.
Ingredients:
1 large sweet potato
or
2 medium potatoes
1. Peel potatoes. Cut into small square strips.
2. Put an inch of oil in a deep skillet and heat to 375 degrees (or use a deep fat fryer)
3. Gently place potatoes in oil. Be careful not to spatter the oil.
4. Let fry for 1-3 minutes, until golden brown.
5. Remove to a piece of paper towel to drain and salt.
6. Serve with your favorite dip - catsup, ranch, etc.
Onion-Coated Beef Roast
Difficulty: *
In the Crock Pot:
1/2 bottle A-1 Sauce
2.5 lbs of bottom round or rump beef roast
1 package Lipton Onion soup mix
Pour steak sauce into the crock. Add Lipton Onion soup mix and stir. Add the meat and coat both sides. Add about 1/2 - 1 cup water to keep from drying out. Cook on HIGH for 5 hours or until meat falls apart.
Tips: You can add vegetables to the pot in the last 1-2 hours of cooking - carrots, beans, peas. Potatoes dry out the liquid. Cook those separately.
In the Crock Pot:
1/2 bottle A-1 Sauce
2.5 lbs of bottom round or rump beef roast
1 package Lipton Onion soup mix
Pour steak sauce into the crock. Add Lipton Onion soup mix and stir. Add the meat and coat both sides. Add about 1/2 - 1 cup water to keep from drying out. Cook on HIGH for 5 hours or until meat falls apart.
Tips: You can add vegetables to the pot in the last 1-2 hours of cooking - carrots, beans, peas. Potatoes dry out the liquid. Cook those separately.
Jubilee Jumbles
Difficulty: *
Ingredients
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup undiluted evaporated milk
1 teaspoon soda
1 teaspoon salt
2 3/4 cups flour
1 cup of walnuts, chopped (optional)
Heat oven to 375 degrees and spray cookie sheets with cooking spray. Mix butter, sugar, eggs, and vanilla and mix well. Stir in evaporated milk. Add flour, soda, salt. Blend in nuts. Drop rounded tablesoons on baking sheet. Bake about 10 minutes. Frost with Burnt Butter Glaze
Burnt Butter Glaze
Heat 2 tablespoons butter until melted and golden brown.
Beat in 2 cups of powdered sugar and 1/4 cup undiluted evaportated milk
Tint with food coloring if desired.
Ingredients
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup undiluted evaporated milk
1 teaspoon soda
1 teaspoon salt
2 3/4 cups flour
1 cup of walnuts, chopped (optional)
Heat oven to 375 degrees and spray cookie sheets with cooking spray. Mix butter, sugar, eggs, and vanilla and mix well. Stir in evaporated milk. Add flour, soda, salt. Blend in nuts. Drop rounded tablesoons on baking sheet. Bake about 10 minutes. Frost with Burnt Butter Glaze
Burnt Butter Glaze
Heat 2 tablespoons butter until melted and golden brown.
Beat in 2 cups of powdered sugar and 1/4 cup undiluted evaportated milk
Tint with food coloring if desired.
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