I found this recipe in an old paperback cookbook published by General Foods in 1977. I made it a few times and it is very easy and very tasty. The kids love it! It is good with ice cream, sprinkled with cinnamon sugar to have with coffee in the morning, or dip in chocolate syrup.
This was a recipe published in a 1977 paperback by Borden called "Introducing Cottage Cheese". The only change I made in the recipe was to use pineapple juice instead of water in the gelatin and to use flavored gelatin instead of unflavored.
Found in a 1977 "Introducing Cottage Cheese" from Borden. I made this for a small party way back then and it was very good. I made it again recently and found it was just as good as it was the first time I made it.
This recipe was found in a supermarket pamplet put out by the Florida Bureau of Seafood and Aquaculture. I thought it was pretty good and easy to make. The picture shows the shrimp served on sauted vegetables (thinly sliced carrots, shallots and snow peas) which I made with the marinade.
My mother found this recipe in the newpapers several years ago and claimed it as her own even though it was originally submitted by a woman named Lola Wohlford. I will give credit to both ladies here as the creators of a truly "outrageous" brownie.
This recipe was a fortunate "accident" I had with leftover cabbage a few years ago but it is so good I find myself craving it. I'm the only one in my family that likes cabbage so I get to eat all of it by myself:)Hope you like it. The seasonings are approximations. This is supposed to be sweet.
My husband doesn't usually make much of a fuss over my cooking but after tasting this casserole, he stopped watching a basketball game (gasp!) and said, "Hey! Where'd you learn to make this? This is really good." So, I had to try and put down the recipe while I can remember how I made it. Since I didn't measure anything, the amounts are an approximation but they should be close. This made enough to feed 4 people heartily.
I had lots of bananas from my trees and needed to use them up. I had been disappointed with the recipes I'd used in the past--they were a bit too dry and tasteless. I made up this one to use the coconut and rum I had on hand. I served it during the Thanksgiving meal and every-one loved it. The 20 minute prep time is to give the raisins time to soak.