World Famous Recipes

Shrimp Macaroni Salad

1 small bag macaroni
4 hard boiled eggs, diced
1 cup chopped celery
1/4 cup chopped green onion
1 cup shrimp

DRESSING:
1 cup mayo
1 cup salad dressing
1/2 tsp sugar
salt and pepper to taste

Cook pasta according to directions. Wash and drain. Add eggs, celery, onions, and shrimp. Mix dressing ingredients. Fold into macaroni mixture. Chill thoroughly.

Tamale Casserole

2 jars/cans tamales, drained and sliced into bite sized pieces
2 cans chilli with beans
1 medium red onion, sliced into rings
1 can diced tomatoes (can be Mexican style, chili, etc.)
1 can Mexican corn (corn with red/green peppers)
1 can chili style beans
1 cup salsa (or 1 can Ro-Tel tomatoes)
1 pkg corn chips (Frito’s), crushed
8 oz. shredded cheese (cheddar, pepperjack, etc)
1 sm. can mushrooms, drained

Spread sliced tamales in 9×13 baking dish that has been sprayed with
non-stick spray. Layer onion rings on top of tamales. Combine salsa,
tomatoes, corn and mushrooms and pour over tamales and onions. Put 1/2 of the corn chips over mixture then sprinkle with 1/2 of the shredded cheese.

Combine the chili and the chili beans and pour over the cheese.
Layer the remaining cheese and top with remaining corn chips. Bake at
300 for 1 hour. Serve with additional salsa, sour cream, onions or
other condiments on the side.

Beef Burgundy Soup for Two

Prep Time: 25 min ; Start to Finish: 30 min
Makes: 2 servings

Get a jump start on dinner with convenient canned soup. With just a few additions, you’ll serve a hearty soup supper for two in 30 minutes.

2 Pillsbury® Oven Baked frozen butterflake dinner rolls (from 20.3-oz bag)
1 tablespoon butter or margarine
1/4 cup chopped onion
1 1/2 cups fresh mushrooms, quartered (4 oz)
1 can (18.8 oz) Progresso® Rich & Hearty sirloin steak & vegetables soup
1/3 cup dry red wine or nonalcoholic red wine
1/8 teaspoon pepper
1 teaspoon butter or margarine, softened
1 teaspoon plus 2 tablespoons finely chopped fresh parsley

1. Bake rolls as directed on bag. Meanwhile, in 2-quart saucepan, melt 1 tablespoon butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender.
2. Stir in soup, wine and pepper. Reduce heat to low; cook about 10 minutes or until hot and flavors are blended. Remove rolls from oven; brush with 1 teaspoon butter. Sprinkle with 1 teaspoon parsley. Divide soup between 2 serving bowls; top each with 1 tablespoon parsley. Serve with rolls.

High Altitude (3500-6500 ft):Follow High Altitude package directions for making 2 butterflake dinner rolls.

Pillsbury® Oven Baked rolls are individually frozen and packaged in a
freezer bag. Just take out the number you need; tuck the rest back into the freezer to bake another day from www.pillsbury.com

Pear or Peach Ginger Jam

3 cups mashed, peeled and chopped pears or peaches
3/4 cup peeled and minced fresh ginger (use food processor)
juice of 1 lemon
1/2 cup water
1 box Sure Jell
6 cups sugar

Combine fruit, ginger, lemon juice, water and pectin, stir and bring to
rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour
into sterilized jars, process 10 min in boiling water bath. Makes 6
half-pints

Baby Ruth Cookies

1/2 c Butter, softened
3/4 c Milk
1/2 tsp Salt
1 tsp Baking powder
3 c Flour, sifted
1 1/4 tsp Vanilla
2 Eggs, beaten
1 1/2 c Sugar
3/4 c Peanut butter, smooth
5 Baby Ruth bars, cutup

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs add mix well; add vanilla.

Sift dry ingredients together and add alternately with the milk.
Stir in the cut-up Baby Ruth pieces.

Drop from teaspoon on buttered cookie sheets.
Bake in preheated 375~F oven until golden brown, about 12-15 minutes.