Delicio Recipe List

Th�s easy P�zza Casserole �s a del�c�ous p�zza bake that �s a fun tw�st on fam�ly p�zza n�ght! �ngred�ents : 16 oz Penne Pasta 4 c Mozzarella Cheese , d�v�ded 28 oz P�zza Sauce 8 oz D�ced Tomatoes 2 oz Parmesan Cheese 1 c Pepperon�s 4 oz Green Peppers , d�ced 2 oz On�on , d�ced 4 oz Mushrooms , chopped 1 lb �tal�an sausage , ground 1 oz Black Ol�ves �nstruct�ons : Preheat oven to 375 degrees F.  �n a large pot of bo�l�ng water cook penne pasta unt�l al dente. While pasta cooks brown Italian sausage in a skillet. Cook fully and drain grease. Drain pasta and pour into a large bowl. ............. ................... full intructions here

This recipe is from an old Southern Indiana newspaper clipping. 4 cups shredded cabbage 1 cup shredded carrots 1/4 cup sliced green onions 1/4 cup cider vinegar 3 tbsp honey mustard 1 cup mayonnaise 1 tsp poppy seeds 2 tsp sugar salt to taste pepper to taste In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving.   Note: This is a file photo.

1 can (6-oz) frozen orange juice 1 can (9-oz) frozen lemonade 2 pkgs. unsweetened cherry Kool-Aid 1 1/2 cups sugar 10 cups water Put dry Kool-Aid and sugar into a large bowl. Add 2 cups of the water and stir until the Kool-Aid powder and sugar are melted. Add remaining water, frozen orange juice concentrate and frozen lemonade concentrate. Stir until juices are dissolved. Chill until serving time. Serve in a pretty punch bowl and float thin slices of fresh orange and lemon on the punch, if desired. Note: File Photo for reference only.

This is a recipe used by the old order Amish in Indiana for many years. 2 eggs, separated 1/2 tsp salt 3 cups uncooked kernel corn 1/4 tsp black pepper 3/4 cup milk 1/2 cup cracker crumbs 1/2 cup sour cream 1/4 tsp salt 2 tbsp melted butter 2 tbsp chopped pimento Note: You could use frozen whole kernel corn. Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees.

1/2 cup sifted all-purpose flour 1 1/2 cups sugar 1 cup boiling water 1/3 cup milk 3 egg yolks, beaten (save whites for meringue) 1/2 tbsp butter juice of 2 lemons (1/4 cup) 1 baked 9-inch pie crust Preheat oven to 300 degrees. Combine the flour and sugar in the top part of a double boiler. Add the hot water, stirring constantly. Stir in the milk. Over hot water in the bottom of the double boiler, cook the mixture until thickened while stirring. In the small bowl where you have the beaten egg yolks, put a couple of spoonfuls of the hot mixture over the egg yolks and mix well. Add the egg mixture to the mixture in the double boiler and continue cooking till the mixture is thick enough to drop off the spoon in thick sheets. Remove from the heat and add the butter and lemon juice. Mix well. Pour the mixture into the baked pie crust. Top with the following meringue: Meringue: 3 egg whites 4 tbsp sugar 1/4 tsp salt Beat the egg whites until stiff. Add the salt and the s...

1/4 cup pur�ed pumpkin 1 T maple syrup Whisk together, then add Coconut cream that has been in refrigerator for 24 hours Cinnamon- 1/2 t Pumpkin spice Topping coconut cream whipped spoon on top.

1 1/2 cups bran flakes 1 cup almond milk 1/3 cup coconut oil or butter 1 egg(3 if using coconut flour) 1/3 cup honey 1/2 t vanilla 1 cup almond flour(1/4 cup coconut flour) 1 t baking soda 1 t baking powder 1/2 t salt 1 t cinnamon Nutmeg Soak bran flakes in almond milk for 10 minutes Beat oil, eggs, honey and vanilla, sift and add flour soda,baking powder, and salt, cinnamon, and nutmeg. Bake 30-35 minutes at 350 degrees.