Other recipes in this category
  • Cobbler
    1 (18.25 oz.) box yellow cake mix
    2 (21 oz.) cans cherry peach
    blueberry or apple pie filling
    1 stick margarine
    2 tsp. ground cinnamon
    2 tsp. ground nutmeg
    Line Dutch oven with aluminum foil. Pour pie filling of your choice in the Dutch oven spread evenly. Pour in yellow cake mix. Spread evenly. Cut 1/4 inch patties of margarine and place evenly along the top. Sprinkle cinnamon on top. Sprinkle nutmeg on top. Put about 23 charcoals on top of the Dutch oven and about 7 charcoals on the bottom. Cook 30 to 40 minutes or until cake mix is golden brown. Checking it about every 10 to 15 minutes.
  • Barbeque Sauce
    2 tbsp. butter
    1 med. onion chopped
    1/2 c. chili sauce
    2 tbsp. water
    2 tsp. sugar
    1 tbsp. Worcestershire sauce
    1/4 c. pickle relish sweet
    Melt butter over low heat. Add onion and saute until tender and brown. Add remaining ingredients and cook over low heat about 5 minutes.
  • Indian Stew
    1 lb. ground beef
    1 sm. onion chopped
    16 oz. tomato sauce
    Chili powder to taste
    1 can whole kernel corn drained
    1 box Jiffy corn bread mix
    Cook hamburger with onion and chili powder drain. Add tomato sauce. Add corn. Let simmer. Mix cornbread according to package but reduce water by about 1/4 to thicker consistency. Drop by teaspoon into stew mixture. Let cook until corn bread dumplings are done about 10 minutes.
  • Flinthills Trail Bars
    1/4 c. margarine
    1 1/2 to 2 c. brown sugar packed
    5 1/2 to 6 c. granola (1 lb. box)
    1 c. peanut butter
    1/2 c. evaporated milk
    1 tbsp. honey
    Melt margarine. Blend in peanut butter. Add brown sugar and milk. Bring to a boil add honey. Boil 3 minutes stirring constantly. Pour granola into greased 9 x 13 inch pan. Pour boiling mixture over granola. Mix well then pack smooth with back of spoon. Chill to firm. Cut into squares.
  • Barbeque Sauce For Pork Or Chicken
    1 can tomato soup
    1/2 c. finely chopped onion
    3 tbsp. brown sugar
    2 tbsp. margarine
    1 clove garlic finely chopped
    1 tbsp. vinegar
    2 tbsp. Worcestershire sauce
    1 tsp. prepared mustard
    1/4 c. honey
    1/2 stalk finely chopped celery
    Saute in 2 tablespoons oleo 1/2 cup finely chopped onion 1 clove very fine chopped garlic and 1/2 stalk chopped celery until transparent. Add 1 can tomato soup vinegar Worcestershire sauce brown sugar prepared mustard and honey. Simmer 15 to 30 minutes if too thick add 1 to 2 tablespoons water.