Baked french toast

4 Servings, about 2 slices each

• White bread 8 1/2-inch-thick slices
• Eggs 5
• Whole milk 1-1/2 cups
• Sugar 1/4 cup
• Vanilla 1/2 teaspoon

[Read more]

Potato salad

4 Servings, 1-1/2 cups each

• Potatoes, washed, peeled 1 pound (4 medium)
• Onion, diced 1 cup
• Sweet pickle relish 1/4 cup
• Celery, chopped 1/2 cup
• Salad dressing,
• mayonnaise-type 1/2 cup

[Read more]

Orange gelatin salad

4 Servings, 3/4 cup each

• Gelatin, unflavored 3 1/4-ounce packages
• Cold water 2-1/4 cups
• Orange juice, concentrate 3/4 cup

[Read more]

Macaroni salad

4 Servings, 1-1/2 cups each

• Elbow macaroni, uncooked 12 ounces
• Green pepper, chopped 1/2 cup
• Salad dressing, mayonnaise-type 1/4 cup
• Pepper 1/2 teaspoon
• Garlic powder 1/4 teaspoon

[Read more]

Chickpea dip

4 Servings, about 3 tablespoons each, plus 4 servings for another meal or snack.

• Canned chickpeas, drained 1 15-1/2-ounce can
• Vegetable oil 2 tablespoons
• Lemon juice 1 tablespoon
• Onions, chopped 2 tablespoons
• Salt 1/2 teaspoon

[Read more]

Shoestring potatoes

4 Servings, about 6 ounces each

• Potatoes 1-1/2 pounds
• Vegetable oil 3 tablespoons
• Salt 1/4 teaspoon
• Pepper 1/4 teaspoon

[Read more]

Scalloped potatoes

4 Servings, about 1-1/2 cups each

• Potatoes 2 pounds
• Margarine 2 tablespoons
• Onions, sliced 1 cup
• Flour 3 tablespoons
• Pepper 1/4 teaspoon
• Whole milk 2 cups

[Read more]

« Previous Page — Next Page »