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Recipes
BROCCOLI SALAD
By rmille6277
Iris Riggs Tolley
- Mix:
- 1/2 cup salad dressing
- 1 teaspoon wine vinegar
- 1/4 cup sugar
- Let stand in refrigerator for 1 hour.
- .
- .
- 1 bunch raw broccoli, cut up
- 1/2 medium red or purple onion, cut up
- 1 cup grated Cheddar cheese
- 1/2 pound bacon, fried crisp and crumbled
- (May add cauliflower instead of broccoli or combine both.)
CHICKEN CASSEROLE
By rmille6277
Maxine Hayes Riggs
- 1 cup rice
- 1 chicken, cut up and salted
- 1 package dried onion soup
- 1 can cream of mushroom soup
- 3 3/4 cups water
BAR B-QUE SAUCE
By rmille6277
Iris Riggs Tolley
- 3/4 cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic salt
- 2 teaspoons red (cayenne)pepper
- 2 tablespoons sugar
- Onion salt (optional)
PISTACHIO SALAD
By rmille6277
Linda Riggs Butler
- 1 large can crushed pineapple,undrained
- 1 (8 ounce) carton of Cool Whip
- 1 small package instant Pistachio Pudding
- 1/2 cup miniature marshmallows
TOASTY PECAN PIE
By rmille6277
Maxine Hayes Riggs
- 1 cup white corn syrup
- 1/2 cup light brown sugar, packed
- 3 eggs, unbeaten
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup shelled pecans
- Pastry for one 8-inch pie crust
MEAT LOAF
By rmille6277
Janice Riggs Reigle
- 1 1/2 pounds ground beef
- 1 cup tomato juice
- 3/4 cup oats, uncooked
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
COCA COLA SALAD
By rmille6277
Beverly Riggs Miller
- 1 large can crushed pineapple
- 1 can dark sweet cherries
- 2 (3 ounce) packages cream cheese
- 2 packages cherry Jell-O
- 1 cup nuts
- 2 cups Coke
SPAGHETTI SALAD
By rmille6277
Beverly Riggs Miller
- 1 pound spaghetti, broken into thirds
- 1 medium onion, diced
- 2 to 3 tomatoes, diced
- 1 cucumber or 1 green pepper, diced
- 1/2 to 1 (16 ounce) bottle Italian salad dressing
- 4 to 6 teaspoons McCormick Salad Supreme
PORCUPINE MEATBALLS
By rmille6277
Maxine Hayes Riggs
- 1 pound ground beef
- 1/4 cup uncooked long-grain rice
- 1 slightly beaten egg
- 1 tablespoon snipped parsley
- 2 tablespoons finely chopped onion
- 1/2 teaspoon salt
- Dash of pepper
- 1 (10 3/4 ounce) can condensed tomato soup
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
CHICKEN CASSEROLE
By rmille6277
Iris Riggs Tolley
- 2 cups boiled chicken
- 1 (8 ounce) package Herb Seasoned Pepperidge Farm Stuffing
- 2 eggs
- 1/2 cup mayonnaise
- 2 cups milk
- 1/2 cup butter or margarine, melted
- 1 1/2 cups chicken broth
- 1/4 cup onion, chopped