SWEET AND SOUR MEATBALLS
1 pound ground beef
1/3 cup evaporated milk
1 package (1.25 oz.) dry onion soup mix
2 cups catsup
1 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Combine first three ingredients, mix well. Shape into 1-inch meatballs. Place meatballs on a lightly greased broiler pan. Broil 5 inches from heat about 10 minutes, turning after 5 minutes. Drain well on paper towels.
Combine remaining ingredients in a medium saucepan: stir well. Bring mixture to a boil, cover, reduce heat, and simmer about 1 hour. Add meatballs and heat through. Serve warm.
Yield: about 3 dozen.
2 cups sugar
1 ½ cups Wesson oil (do not substitute0
4 eggs, unbeaten
2 cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups raw grated carrots
½ cup chopped nuts
Cream sugar and Wesson oil until light and fluffy. Add eggs and cream well. Sift flour, baking powder, soda, salt, and cinnamon together. Add to first mixture. Fold in carrots and nuts. Pour into a greased and floured long pan (about 13 x 8 x 5) and bake at 300 degrees for 30 to 40 minutes or until done when tested.
When cool, I ice mine in the pan, then cut in squares.
½ stick margarine
3-ounce package of cream cheese
½ box powdered sugar
½ teaspoon vanilla flavoring
nuts, as desired
Cream margarine and cream cheese. Add powdered sugar gradually. Mix until smooth and creamy. Add vanilla and nuts, if desired, and spread on cake. "Delightfully delicious."
1 large or 2 small cans of asparagus with liquid
1 stick margarine
3 hard-boiled eggs, chopped
2 cups cubed or grated American cheese
2 cups cracker crumbs
about 1 cup milk
Butter a Pyrex bowl. Crumble cracker crumbs in bottom. Alternate layers of crumbs, margarine, cheese, eggs, and asparagus until dish is full. Sprinkle cracker crumbs over the top and dot with margarine and cheese. Pour milk around edges. Bake for about 30 minutes in a 350-degree oven until cheese is melted and cracker crumbs are toasted.
1 graham cracker crust (I buy mine)
Line piecrust with banana slices; sprinkle lemon juice over bananas. Mix together 1 can Eagle Brand milk and 1/3 cup lemon juice. Spread over bananas. Drain 1 small can crushed pineapple and spread over above mixture. Fold ½ cup chopped pecans and 1 cup coconut into 1 box of Cool Whip. Spread over pie. Chill until firm.