2 1\2 cups hash browns
1\2 cup yellow cheese
1\2 cup Jack cheese
1\3 cup green onions
8 slices bacon cooked and crumbled
6 eggs
1/3 milk
dash of hot sauce
salt and pepper
Mix all ingredients together and put into one large pie tin
top with corn flakes
cook at 300 for one hour
I also added one can chopped green chiles…. Very good
Also can add 1/2 cup seasoned sausage that is already cooked—Very good
PARCELL’S QUICK ROLLS
Put ¾ cup hot water in a large bowl. Add 3 Tablespoons yeast.
Sprinkle 2 to 3 tablespoons sugar over this. Let this stand while you: (Don’t disturb)
Heat 2 cups milk and melt 1 Cup (one stick-Crisco) of shortening in hot milk.. Once shortening starts breaking up, turn off stovetop burner.
Blend 4 eggs and add 1 cup sugar and blend very good, add milk mixture when luke warm.
Add 5 cups flour and 1 tablespoon of salt to yeast mixture, and then add milk and egg mixture to yeast and flour. Mix well and let rise. I will let it Rise twice before I add enough flour to form dough to roll out. Let raise after rolls are in pans until light and bake at 350 degrees F for 20 minutes.
(If I use my bosch mixer, I mix two extra cups of flour in and mix for about 10-15 min. Then I don’t add anymore flour)
Orange rolls, or cinnamon rolls: add 1 ½ cups sugar to egg mixture: This will give you a sweet dough.
Polly B.
Cranberry apple salad
1 20 oz Can Pineapple-drain really good-reserve liquid for making jell o
2 small packs Raspberry Jell-O
1 can whole cranberry sauce
1 chopped apple-used granny smith
2/3 cup pecans chopped.
2 8 oz Cream cheese
Make jell-o using juice from pineapple and water up to 3 cups
Mix in cranberry sauce and set until lightly set about 1 ½ hours.
Stir in apples pineapple and nuts let set up firm
Then top with cream cheese let set until firm again
You can save ½ jell o mix for top and then pour on rest of jell o
Or you can set another jell o for top.
Options
Made bottom layer like recipe calls for.
Then topped with Cream cheese mixed with cool whip just enough to spread
Two 8 oz size cream cheese and about a cup of cool whip.
Then made another jell o and let it set and blended cool whip in and used as the top layer.
Was very good and stored really well.
Louisiana Yum Yum
First layer –Mix together and press into 9x13 pan and bake for about 15 minuets at 325 degrees
1 cup flour 1 cup diced pecans
½ cup margarine, Softened
Second layer—Mix and spread over cooled crust
1 (8 oz.) Pkg. Creamed cheese 1 cup cool whip (1 8oz.)
1 cup powdered Sugar
Third layer—stir in bowl until slightly thick, then spread on top of Second layer
1 large pkg. Instant chocolate pudding
3 cups milk
1 large pkg. Instant vanilla pudding
Fourth layer—Spread Cool whip (one 8 oz.) over top and sprinkle either chopped pecans or chocolate shavings to decorate.
Keeps in refrigerator well for many days
Pumpkin Roll
1 c. Sugar
3 eggs
2\3 c. Pumpkin
3\4 c. flour
2 tsp. Cinnamon
1 t. ginger
1\2 t. nutmeg
1/2 t. Baking powder
1/2 t. soda
1 t. lemon juice
3\4 c. chopped nuts
Filling
1 1/2 c. powder sugar
1 (8 oz.) cream cheese
4 T. butter
1\2 t. vanilla
Beat eggs well (about 5 min.)
Add sugar, pumpkin. Set a side and mix together flour, spices, and baking powder and lemon juice then add to egg mixture. Mix well.
Grease and flour a 15x10x1 pan pour mixture into pan. Spread evening sprinkle nuts on top. Bake at 375 for 15 min. DO NOT OVER COOK
On a towel sprinkle powdered sugar ( this is not the sugar for the filling) turn cake out onto sugar. Roll cake while still warm so it will get used to being rolled up.
Mix filling, unroll cake and spread filling onto cake evenly and roll up again. Put in refrigerator.
Very taste……..
