Lennie Smith, Lillie School 1 (8 1/2 oz) can crushed pineapple, plus juice1/2 cup pancake syrupDas of salt Combine ingredients and bring to a boil, stirring occasionally. Serve warm over ice cream, pancakes, etc. Makes 1 1/2 cups.
Lennie Smith, L.M.S. 1 can mayonnaise1 cup buttermilk1 envelope garlic salad dressing mix Combine ingredients and blend well. This dressing keeps nicely in the refrigerator for two weeks. Makes 2 cups.
Lennie Smith, Lillie School 1 (7 oz) jar marshmallow creme1/2 cup chocolate drink mix8 cup popped corn Combine marshmallow creme and chocolate in a saucepan, stirring constantly; bring just to a boil. Place popcorn in a large greased bowl. Pour chocolate mixture over popcorn and stir until thoroughly blended. Using greased hands, shape in 3 … Continue reading Chocolate Popcorn Balls
Lennie Smith, Lillie School 1 (14 oz) package caramels1/4 cup water4 quart popped corn, salted Melt caramels with water in a double boiler. Stir to mix and pour over popcorn. Moisten hands with cold water and shape into balls. Allow to set before eating. Makes 16 to 20 Caramel Corn Balls.
Lennie Smith, Lillie School 1 package pineapple instant pudding, prepared as directed1 (20 oz) can pineapple pie filling Alternate spoonful's of pudding and pie filling in tall glasses. Serve cold. Serves 4 to 6.
Lennie Smith, L.M.S. 1 (2 layer size) pkg. cake mix1/2 cup soft shortening or butter (1 stick)1 Tbsp water2 eggs Optional: 1 cup chopped nutsFlaky coconutChocolate or butterscotch bits Empty half of cake mix into bowl and add remaining ingredients. Blead well. Add balance of cake mix and beat until smooth. Blend in optional ingredients. … Continue reading Basic Cake Mix Cookies
Lennie Smith, L.M.S. 1 (2 layer size) package white cake mix1 tsp baking soda1/2 cup milk1 egg1 cup mashed bananas1/2 cup chopped nuts Blend all ingredients, except nuts. Beat 2 minutes; stir in nuts. Pour into 2 greased 9x5 inch bread pans. Bake for 35 to 40 minutes at 350°F. Cool 10 to 15 minutes … Continue reading Banana Nut Bread
Lennie Smith, L.M.S. 1 (10 oz) pkg frozen lima beans2 Tbsp instant minced onions1/2 tsp pepper1 (10 1/2 oz) can cream of chicken soup Place frozen beans in a small casserole. Sprinkle with onion and pepper. Cover with soup. Bake, covered, for 1 hour at 350°F. Serves 3
Lennie Smith, L.M.S. 2 (10 oz) package frozen chopped spinach, cooked1 (10 1/2 oz) can cream of celery soupDash of nutmeg Drain cooked spinach. Stir in soup and nutmeg. Heat and serve. Serves 6.
Lennie Smith, B.H.S. 2 cans (21 oz) pork and beans1 envelope chili mix1 Tbsp molasses Combine all ingredients in a saucepan and simmer until hot. Or bake 45 minutes at 350°F. Serves 6 to 8.