CORNED BEEF AND CABBAGE
3 tablespoons melted margarine
1 small head cabbage, shredded
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon celery seeds
1 12-ounce can corned beef, diced
Combine margarine, cabbage, salt, pepper, and celery seeds in a large skillet; cover and cook over medium heat for 10 minutes, stirring occasionally. Add corned beef, cover and cook 5 minutes, or until meat is thoroughly heated.
1 pound lean ground beef
1 small onion
1 can tomato soup
1 can cream of mushroom soup
1/2 teaspoon garlic salt
1 12-ounce bag egg noodles
1 can English peas
Boil noodles and drain; set aside. Brown beef and onion; drain. Add tomato soup, mushroom soup and garlic salt to meat mixture. Mix noodles and meat mixture together. Add peas and pour into a buttered pan. Cover with cheese. Bake in a 350-degree oven until cheese melts.
QUICK SALAD OR DESSERT
Mix 1 small box of Cool Whip, 1 can fruit cocktail (drained), 1 cup miniature marshmallows, and 1 cup coconut. Fold together and chill.
You can use this as a salad, or serve it over pound cake as dessert.
COLD BANANA PUDDING
1 box vanilla wafers
6 medium bananas, sliced
2 cans sweetened condensed milk
Use a two-quart covered dish. Crumble wafers and layer with bananas until the dish is full. Cover with condensed milk. Set in the refrigerator for about 2 hours before serving.
This is a real quick way, but I usually cook an egg custard filling made with the egg yolks, sugar and milk and alternate the wafers, bananas and sauce, then cover with a meringue and bake until the meringue is brown. This is the old-fashioned way of doing it - more trouble, but good.
1 Number 2 can of kraut, drained
1 cup chopped onion
1 green pepper, chopped
1 small jar pimento and juice
1/2 cup vinegar
3/4 cup sugar
Mix all together and refrigerate for about 24 hours before eating. (If there is too much liquid, partially drain.)
2 cups flour
1 1/2 cups sugar
1 Number 2 can of crushed pineapple, undrained
1 teaspoon baking soda
1 teaspoon salt
Mix flour, sugar, pineapple, eggs, soda and salt in a bowl. Pour into a greased 9 x 13 inch pan. Mix together 1/2 cup nuts and 1/2 cup brown sugar. Sprinkle over batter. Bake at 350 degrees for 35 to 40 minutes. Let cool for 10 minutes, then pour on icing.
Mix together 1 cup evaporated milk, 1/2 stick margarine, 1/2 cup sugar, and 1 teaspoon vanilla. Boil for 1 minutes, then pour on cake. Simple and easy.
18 graham crackers, broken into small pieces
1 15-ounce can sweetened condensed milk
1 6-ounce package semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup flaked coconut
Combine ingredients and pour into a greased 8 x 8 x 2 inch pan. Bake at 350 degrees for 35 minutes. While warm, cut into 25 squares and place on a rack to cool. These will firm when cool.