Recipes from Home
Contributor: Janine Yates2002 Cowley Cookbook 1 3/4 cup water1/4 cup sugar16 oz canned cherries, tart16 oz cranberry sauce, jellied6 oz cherry gelatin3 oz lemon gelatin1 cup water, boiling3 oz. cream cheese, softened1/3 cup mayonnaise1 cup Cool Whip1/4 oz canned pineapple, syrup packed, crushed and undrained1 …
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 Fowler
2002 Cowley Cookbook
1 (8 oz) container whipped topping
1 package instant butterscotch pudding (dry)
1 (8 oz) can crushed pineapple with juice
3 cups apples, diced
1 cup dry roasted nuts
1 cup miniature marshmallows
Mix whipped topping, butterscotch pudding and pineapple with juice. Stir in remaining ingredients and keep refrigerated until ready to serve.
Contributor: Debbie Fowler2002 Cowley Cookbook 1 bag cranberries2 cups sugar8 oz cream cheese, softenedlarge can crushed pineapple, drained8 oz Cool Whipmarshmallows Grind cranberries. Add sugar, pineapple and cream cheese. The next day, add cool whip and marshmallows. Printable Version
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 …
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 can (20 oz) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 oz) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 oz) frozen whipped topping, thawed
1/2 cup chopped walnuts
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the jice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.
Pour into a 13x9x2″ dish. Freeze until solid.
Remove from freezer 15 minutes before cutting. Yields 12-16 servings.
Contributor: Sylvia Gams (from Chuck Homewood)2002 Cowley Cookbook 2 cans Mexican corngreen oniongreen pepper1 cup mayonnaiseFritos “This is so good. She used the frozen Mexacali corn and added onion and pepper, then the mayo. Right before serving, stir in a bunch of Fritos.” Printable Version
Contributor: Esther Stubbs2002 Cowley Cookbook Boil together: 1 (20 oz) can crushed pineapple2 cups water1 cup sugar2 small packages lemon jello Add 1 cup cold water and set. Whip 2 cups cream. Add 2 cups shredded Velveeta and top with nuts. Printable Version
Contributor: Sylvia Gams
2002 Cowley Cookbook
Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix. As this mixture simmers for about 45 minutes, begin to prepare your salad.
Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.
Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.
Truly a delightful meal, as you will know by the compliments you will receive.
Contributor: Unknown2002 Cowley Cookbook Dressing: 3/4 cup red wine vinegar1/2 cup oil1 cup sugar1 tsp salt2 t chopped green pepper1 T poppy seed1 tsp dry mustard Mix and shake well. Greens: lettucered leaf lettucered onionmushroomsgrated cheese1/2 lb. bacon, crumbled Printable Version