Toasty Garlic Bread
Melt 1/3 cup butter in an 11 x 7 x 1/2 inch baking dish. Add one or two cloves of garlic, minced. Add 6 one inch slices of French bread. Quickly dip in melted butter, coating both sides. Allow to set for 10-15 minutes. Heat in moderate oven at 350 D until brown and toasty. Serve with main dish, salad or soup. (Preheat oven first.)
1/2 cup shortening
1/2 cup butter
2 1/2 cups brown sugar
2 beaten eggs
2 1/2 cups sifted, all- purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans or chopped walnuts
Cream shortening, butter and sugar; add eggs beat well. Sift dry ingredients, add to creamed mixture and stir in nuts. Drop by teaspoons onto greased cooky sheet two inches apart. Bake at 350 D. for 12-15 minutes. Makes 5 dozen.
1 box white cake mix
1 carton Cool Whip
1 can cream of coconut
1 package coconut
After baking, keep refrigerated until ready to serve.
Prepare cake mix as directed on box. Bake in a 9 x 13 inch pan. Remove from oven and punch top of cake full of holes with a fork. Pour cream of coconut over cake, refrigerate 1 hour.
Then, spread cool whip approximately 1 inch thick. Sprinkle well with coconut, refrigerate. Very good and moist, keeps in fridge well.
1 cup or less of chopped green peppers, or use the small colored peppers
1 large can or package kraut
1/4 cup vinegar
1 cup sugar
1 medium onion, sliced thin or chopped
Mix well together and chill. Keeps well in refrigerator for at least a week.
Proverbs 25:11 A word fitly spoken is like apples of gold in pictures of silver.