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Recipes
Snicker Bars
By lmeyer
Melt over hot water, the chips and shortening pour 1/2 this mixture into a 8 inch foil lined pan
- 1 - 1 1/2 oz. nestles milk chocolate chips
- 2 tbsp. veg. shortening
- 1 - 14 oz bag caramels
- 5 tbsp. butter
- 2 tbsp. water
- 1 c. coarsely chopped salted peanuts
Ho Ho's
By lmeyer
Mix all crust ingredients and bake in cookie sheet for 35 minutes at 350 degrees
- Crust:
- 1 stick oleo
- 1/2 c. oil
- 1 c. water
- 3 tbsp. cocoa
- 2 c. flour
- 2 c. sugar
- 1 tsp. baking soda
- 2 eggs
- 1/2 c. buttermilk
- Filling:
- 1 c. sugar
- 1/2 c. milk
- 1/4 tsp. salt
- 1 c. powdered sugar
- 1/2 c. Crisco
- 1/2 c. butter
- 1 tbsp. water
- 1 tsp. vanilla
- Topping:
- 1 c. white sugar
- 6 tbsp. milk
- 6 tbsp. oleo
Coconut Swirls
By lmeyer
Melt 2 t. butter in a 2 qt
- 2 tbsp. butter
- 3 tbsp. water
- 1 tsp. vanilla
- 2 c. powdered sugar
- 1/2 c. dry milk
- 3 c. coconut
- 1 6 oz. pkg. of chocolate chips
Egg Salad for 1 loaf of Bread
By lmeyer
Mix all ingredients together and chill
- 12 hard boiled eggs
- 1/2 cup salad dressing
- 1 tbsp. sugar
- 2 tbsp. milk
- 1/2 tsp. salt
- 2 tsp. minced onion
- dash garlic salt
Freezer Corn
By lmeyer
Remove husks and silk from corn on the cob
- 6 c. fresh corn
- 1 c. water
- 1 1/2 tsp. salt
- 3 tsp. sugar
Spring Breakfast Strata
By lmeyer
In a large bowl, beat eggs; add milk, mustard, basil and salt
- 8 eggs
- 3 c. milk
- 1 tbsp. Dijon mustard
- 2 tsp. dried basil
- 1 tsp. salt
- 2 tbsp. butter, melted
- 2 tbsp. all-purpose flour
- 2 c. (8 oz.) shredded cheddar cheese
- 1 lb. fully cooked ham, cubed
- 1 pkg. (10 oz.) frozen cut asparagus, thawed or 2 c. cut fresh asparagus, cooked
- 2 c. sliced fresh mushrooms
- 10 c. cubed bread
Orange Slice Cookies
By lmeyer
Mix flour, soda, salt and baking powder together
- 2 cups flour
- 1 tsp soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup Crisco
- 1/2 cup oleo
- 1 tsp milk
- 2 eggs
- 1 tsp vanilla
- 1 cup coconut
- 2 cup quick oatmeal
- 1 cup orange slices(cut and sprinkled with flour)
Beef Tenderloin
By lmeyer
Combine Dijon mustard and oil
- Sauce:
- 1 (4 to 5 lb.) beef tenderloin, trimmed
- 2 tbsp. Dijon mustard
- 1 tbsp. olive oil
- 1 tbsp. black pepper
- 1 tbsp. oregano
- 1 tbsp. thyme
- 1 tbsp. snipped chives
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1/4 c. Dijon mustard
- 1 tbsp. white wine vinegar
- 1 tsp. snipped chives
- 1 tsp. Worcestershire sauce
Ham Glaze
By lmeyer
Mix all ingredients and cook over medium heat until sugar has dissolved
- 1- 8 oz. can crushed pineapple
- 1 cup brown sugar
- 1 T prepared mustard
- 1 tsp dry mustard
- juice of one lemon
- dash of salt
Marshmallow Fudge Bars
By lmeyer
Cream butter and sugar. Add eggs and vanilla and beat
- Frosting:
- 1 c. butter
- 2 c. sugar
- 4 eggs
- 2 tsp. vanilla
- 1/4 tsp. salt
- 1 1/2 c. flour
- 1/2 tsp. baking powder
- 4 tbsp. cocoa
- 1 c. nutmeats
- 1/2 c. brown sugar
- 1/4 c. water
- 2 sq. chocolate unsweetened
- 3 tbsp. butter
- 1 tsp. vanilla
- 1 1/2 c. powdered sugar