Mary D. Baughman 2 cups coconut or powdered sugar1 cup confectioners sugar1/4 cup nuts1 cup crunchy peanut butter2 Tbsp margarine Mix all ingredients with spoon. Shape into small balls and roll in coconut and powdered sugar.
Mary D. Baughman 2 squares unsweetened chocolate1 cup sugar3/4 cup flour1/2 tsp baking powder1/3 cup margarine2 eggs1/4 tsp salt3/4 cup chopped nuts Melt chocolate and butter together over low heat. Beat in sugar and eggs. Add other ingredients. Spread in 8 inch pan which has been greased and dusted with flour. Bake at 350° about … Continue reading Brownies
Mary D. Baughman 1 stick margarine1 cup sugar2 eggs1 cup sour cream2 cups flour1 package dates1/4 cup sugar3/4 cup pecans1 Tbsp cinnamon1 1/2 tsp baking powder1 tsp vanilla Cream margarine and sugar; add eggs, sour cream, flour, baking powder, vanilla and dates. Pour into greased cake pan (use flat pan). Sprinkle 1/4 cup sugar, 3/4 … Continue reading Sour Cream Coffee Cake
Mary D. Baughman 2 cups Bisquik©1 (17 oz.) can cream corn1 stick butter or margarine Mix Bisquick and corn. Melt butter or margarine on a cookie sheet. Roll dough mixture very thin on a floured board or waxed paper. Cut into 3 inch squares. Place on buttered sheet. Turn each over. Bake at 350° about … Continue reading Corn Bread (Quick)
Mary D. Baughman "Leftover" creamed potatoes2 Tbsp flour1 beaten egg Mix together well and drop by spoonfuls into hot Crisco. Brown and serve hot.
Mary D. Baughman 2 cups medium white sauce1 can asparagus6 hard cooked eggs1 cup coarse cracker crumbs Butter a 2 quart casserole, place asparagus in bottom and cover with sliced eggs. Pour white sauce over this, sprinkle crumbs over top, dot with butter or margarine and bake in oven at 350° for 10 minutes. Medium … Continue reading Asparagus Casserole
Mary D. Baughman 1 package strawberry jello1 package lime jello1 cup chopped pecans1 can crushed pineapple, drained1 cup whipped cream (1 carton) Make jello according to directions and pour into 2 shallow pans. When congealed, cut into small, bit size squares. Whip cream and fold in all ingredients. Can be served as sated or dessert.
Mary D. Baughman Keep a can of fruit cocktail in freezer compartment. When ready to use, cut out both ends of can, slice frozen cocktail and serve on lettuce with mayonnaise.