Mix together milk and pudding and refrigerate. Before serving, fold in whipped topping and the rest of the ingredients.
Hint: Best if prepared just before serving because it will get watery due to the apples.
Fry hamburger with onion and drain. Heat oven to 300 degrees. Mix hamburger, tomato and creme of mushroom soup in large bowl. Pour mixture into 9 x 13 baking dish. Top with Velveeta chunk slices. Bake until cheese is completely melted.
For each cup of tea, you will need:
Grind all the spices except for fresh ginger and tea in a clean coffee grinder or mortar/pestal. If desperate, pound them up with a hammer. Dried ginger may be substitued for fresh, but be careful not to use too much since it is more concentrated.
Boil everything together, then simmer for 10 minutes. Drain/strain spices and tea leaves out. Sweeten to taste and add cream if you wish.
Note: This is a family favorite.
Melt butter, combine cheese and seasonings in a small dish. Cut potatoes in half lengthwise, dip each in melted butter, then seasonings. Place cut-side up in a dish. Bake at 350 degrees until cheese is melted and potatoes are soft.
Microwave: 10-12 minutes on High, or until tender.
1. Heat oil in large skillet over medium/high heat. Add chicken and
cook 5 minutes on each side until done. Remove chicken and cool.
Shred into bite-sized pieces. Place chicken, cucumber, bell pepper in
a large bowl – set aside.
2. Place sugar and next six ingredients (sugar through garlic) in a
blender and process until smooth. Add peanut butter and water,
process until smooth, scraping sides. Add peanut butter mixture to
chicken mixture and stir well. Warm tortillas. Place lettuce on
warmed tortilla, spoon chicken salad on top and roll.
Yield: 8 servings (1 wrap = 1 serving)
I compiled this recipe from several online sources, then edited it to my tastes. I regularly make this for pitch-in dinners and it seems to be popular.
Put eggs in a pot of cold water, put on high heat to boil. Once water is boiling, reduce heat to a medium boil for 10-12 minutes. Take eggs off heat, drain hot water. Fill pot with cold water to ensure that yolks stay yellow, let cool.
When eggs are cool, remove shells from eggs, and halve lengthwise with a knife. Carefully remove the yolks, and place in a medium bowl. Mash yolks with a fork, and add remaining ingredients except paprika. Very carefully spoon mixture back into the egg white halves.
Garnish with a light sprinkling of paprika.
Well having to eat any of these dishes would most certainly cause me to lose weight. And probably lunch. Check out the fluffy mackerel pudding. And the liver en masque, whatever that is. Ugh.
Mix together and roll in chopped nuts. Chill and serve.
In small saucepan, combine ingredients. Over low heat, cook and stir until cheese spread melts. Serve warm over vegetables, baked potatoes, burgers or tortilla chips. Refrigerate leftovers.
Microwave in 1 quart glass measure with handle, combine ingredients. Cook on high 2 to 3 minutes, stirring after each minute or until cheese spread melts. Proceed as above.