Recipes from Home
Contributor: Unknown 2002 Cowley Cookbook Dressing: 1/2 cup vegetable oil 2 T lemon juice 2 T red wine vinegar 1 tsp oregano leaves 1/2 tsp dry mustard 1/2 tsp basil 1/4 tsp paprika 1/4 tsp thyme 1 clove garlic, crushed dash pepper Combine all ingredients …
Contributor: Rose Lear2002 Cowley Cookbook 1 (13 1/2 oz) can pineapple chunks2 T cornstarch1 egg, well beaten1/2 cup sugar1 cup mini marshmallows1 cup mandarin oranges1 cup white grapes1 cup diced bananas1 cup uncooked shell macaroni Cook and cool macaroni. Drain pineapple, reserve juice. measure 1 …
Contributor: Frankleen Cozzens
Contributor: Alta (Dolly) Yates2002 Cowley Cookbook 4 cups broccoli, chopped8 bacon slices1/2 cup raisins1/2 cup cheddar cheese, cubed1 cup mayonnaise1 onion, chopped fine1/4 cup sugar1/3 cup vinegar Cook bacon crisp. Combine dressing ingredients and mix well. Combine salad ingredients and toss with dressing. Allow to …
Contributor: Unknown2002 Cowley Cookbook Oriental Dressing:3 T honey1 1/2 T rice wine vinegar1/4 cup mayonnaise1 tsp Grey Poupon Dijon mustard1/8 tsp sesame oil Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad. …
Contributor: Janine Yates
2002 Cowley Cookbook
1 3/4 cup water
1/4 cup sugar
16 oz canned cherries, tart
16 oz cranberry sauce, jellied
6 oz cherry gelatin
3 oz lemon gelatin
1 cup water, boiling
3 oz. cream cheese, softened
1/3 cup mayonnaise
1 cup Cool Whip
1/4 oz canned pineapple, syrup packed, crushed and undrained
1 cup miniature marshmallows
2 T nuts, chopped
In saucepan, combine the 1 3/4 cup water and the sugar. Bring to a boil, stirring until sugar dissolves. Stir in the cherries. Return mixture to boiling; reduce heat and simmer, covered, 10 minutes.
Meanwhile, with a fork, mash cranberry sauce; stir into cherry mixture along with the cherry gelatin. Cook and stir until both are dissolved. Turn mixture into 9×13″ pan. Chill until mixture is almost set.
Meanwhile, dissolve lemon gelatin in the 1 cup boiling water. Beat cream cheese with mayonnaise; gradually add the lemon gelatin. Stir in the undrained, crushed pineapple. Chill until mixture is partially set. Fold Cool Whip into lemon mixture along with marshmallows. Spread on top of almost-set cherry layer; sprinkle with chopped nuts.
Cover and chill until firm. Cut into squares. Serve on lettuce-lined plates if desired.
Contributor: Debbie Fowler2002 Cowley Cookbook 1 cup mayonnaise3/4 to 1 cup (3-4 oz) crumbled blue cheese6 bacon strips, cooked and crumbled1 T lemon juice1 T white wine vinegar2 tsp sugar1 1/2 tsp Worcestershire sauce1/4 tsp seasoned salt1/8 tsp pepper In a small bowl, combine all …
Contributor: Debbie Fowler2002 Cowley Cookbook 1 (8 oz) container whipped topping1 package instant butterscotch pudding (dry)1 (8 oz) can crushed pineapple with juice3 cups apples, diced1 cup dry roasted nuts1 cup miniature marshmallows Mix whipped topping, butterscotch pudding and pineapple with juice. Stir in remaining …
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 bag cranberries
2 cups sugar
8 oz cream cheese, softened
large can crushed pineapple, drained
8 oz Cool Whip
marshmallows
Grind cranberries. Add sugar, pineapple and cream cheese. The next day, add cool whip and marshmallows.
Contributor: Debbie Fowler2002 Cowley Cookbook 4 medium sweet potatoes1 cup pineapple chunks, drained1 cup pecans, broken1/4 cup orange juice1 cup mayonnaise1 tsp vinegar1 tsp curry powder1 tsp grated orange rind1/4 to 1/2 tsp dried tarragon2 T half and half creamPrepared chutney Cook sweet potatoes until …