4 large Granny Smith or Rome apples
1/2 cup apple juice
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine
1/2 cup sugar
Whipped cream (optional)
Core apples, and cut each into 1/2-inch-thick rings.
Stir together apple juice and next 3 ingredients.
Melt butter in a large nonstick skillet over medium-high heat; cook
apple rings, in batches, until browned on both sides. Return all apple
rings to skillet; drizzle with juice mixture, and sprinkle with sugar.
Cover and cook over medium heat 5 minutes or until tender and glazed.
Serve warm with whipped cream, if desired. Makes 6 to 8 servings.
1 pound lean ground
1 medium onion, chopped
1/2 green pepper, chopped
cup uncooked instant rice
1 can (15 ounces) tomato sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire
1 teaspoon salt
1 teaspoon sugar
In a skillet, brown beef, onion, green pepper and
rice. Add remaining
ingredients; mix well. Bring to a boil.
heat; cover and simmer 20 to 25 minutes or until the rice is tender.
1 pkg. lemon supreme cake mix
1 small pkg. instant lemon
2/3 cup oil
1 1/3 cup water
2 cups powdered sugar
Preheat oven to 350. Combine all
ingredients except glaze, and beat with
electric mixer for 4 minutes on
medium speed. Pour into lightly greased 13 x
pan. Bake 40 minutes.
Meanwhile, in a small pan, combine lemonade and
powdered sugar and heat until
smooth consistency. When cake tests done and
still warm, poke holes
with a fork all over the cake. Slowly pour lemonade
mixture over the top.
Great served with whipped cream.
1 lb. ground beef
1 package taco seasoning mix
1 can tomato sauce (15 oz.)
1/4 cup green pepper chopped
3 cups rotini pasta, cooked and drained
1 cup cheddar cheese, shredded
1/2 cup sour cream
Brown beef, drain. Stir in seasoning mix, tomato sauce and green pepper.
Bring to a boil and remove from heat. Combine with cooked macaroni, 1/2 cup
and sour cream and dump into baking pan. Top with remaining cheese. Bake at
350°F for 30 minutes.
1 1/2 C. flour
1 1/2 sticks butter
4 oZ. cream cheese
2 small French vanilla pudding mix
1 1/2 C. chopped nuts
1 C. powdered sugar
3 C. Cool Whip
Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts. Press in
pan. Bake 20 minutes at 350. Cool 1 hour.
Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip. Spread over
Make 2 packages pudding mix according to directions on box. Pour over second
Top with Cool Whip. Sprinkle with nuts.