1 small box lemon Jell-O
1 small box orange Jell-O
2 cups water
1/2 cup granulated sugar
1 large can evaporated milk
1 cup Cracker Barrel cheese
3/4 cup pecans

Put into a saucepan the orange Jell-O, lemon Jell-O, water and sugar. Bring to a boil. Remove from heat and cool in refrigerator.

When cool, add milk; blend in thoroughly. Stir in cheese and pecans. Return to refrigerator to set.

Serves 6.

2 large pineapples
2 medium onions, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
2 pounds ground chuck
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
1/2 cup coffee brandy
1 cup diced fresh pineapple
1 cup canned mandarin oranges
1/4 cup mandarin liqueur
18 fresh mushrooms
3 tablespoons butter
18 strips pimiento
3 cups cooked rice

Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown.

Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake at 350 degrees F for 35 minutes.

Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap.

To serve, set both "barrels" on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.

Posted by bettyboop50 at recipegoldmine.com May 4, 2001

Source: Bisquick

2 1/4 cups Bisquick? baking mix
2/3 cup buttermilk
1 teaspoon granulated sugar
1 tablespoon butter, melted

Preheat oven to 450 degrees F.

Mix first three ingredients together, add 1 tablespoon of the melted butter into batter. Stir ingredients until soft dough forms.

Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2-inch thick, cut with a cutter into biscuits, and place in an ungreased 8-inch square cake pan.

Place biscuits next to each other, when the you have placed all of them in the pan flatten slightly. Bake for 8 to 10 minutes.

1/4 cup fried meat grease
1/4 cup flour
1 sausage patty, cooked and crumbled
1/4 cup bacon bits
2 cups milk
Salt
Coarsely-ground pepper

After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.

1 pound chicken breast tenders
1/2 cup Italian dressing (drain and discard spices)
1 teaspoon fresh lime juice
1 1/2 teaspoons honey

Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all chicken tenders are covered. Marinate for 1 hour.

Braise tenders in a nonstick pan or grill to lightly golden in color.

1/4 pound sliced bacon
3 (14 1/2 ounce) cans whole green beans, with liquid
1/4 yellow onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.

Cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter

Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 – 25 minutes until done. Remove from oven and let cool completely.

When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside

Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces

In saucepan on medium low heat, place butter and saut? onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 – 40 minutes. The crumbs will turn a golden yellow.

A side order of country green beans or salad makes for a hearty meal.

Source: Cracker Barrel Old Country Store

2/3 cup chopped onion
2 cups chopped celery
2 quarts (8 cups) day-old grated corn bread
1 quart (4 cups) day-old grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
1 stick butter, melted
1 quart plus 1 (14 ounce) can chicken broth

Preheat oven to 400 degrees F.

Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.

Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter.

Divide mixture evenly into two 8-inch pans sprayed with nonstick spray. Bake uncovered for 1 hour or until lightly brown on the top.

Makes 16 servings.

6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola?
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Combine dry ingredients in a bowl.

Heat butter, cocoa and Coca-Cola? to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

Frosting
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola?
1 box confectioners’ sugar
1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.