These are the best I’ve tried. They are very thin and delicate. Store in a loosly covered box…if it’s airtight, the cookies will not stay crisp.
- Powdered sugar
- eggs
These are melt-in-your-mouth good!
- all-purpose flour
- confectioners' sugar
- sweetened flaked coconut
- kosher salt
There are lots of similar recipes out there for this dip, but this has to be one of the first. I had it at a party in 1972!
- sour cream
My mother used to make this with a vegetarian stroganoff, but it can be used with any sauced dish that uses cooked noodles. Serving this way makes the dish look extra special.
- diced pimentos
- minced onion
- 1t. salt
- melted butter
- green pepper
- egg noodles cooked to package directions
I remember my grandmother making this back in the early 1950’s. I’m sure this is what sparked my love for lemons!
- whipping cream
- cream of tartar
- grated lemon rind
- ⅔ C. milk
- chicken bouillon
- nutmeg
I have changed a couple things from the original recipe…added onions and fresh mushrooms rather than canned. This is very good!
You can also divide the casserole into two smaller dishes and freeze one to bake later.
- chopped pimentos
- chopped cooked chicken
- grated sharp cheese
- cooking liquid
- chicken stock
- diced tomatoes
- celery seed
- dry thyme
- carrots
- Cooked egg noodles
I found this recipe in 2000. It’s a simple, but good basic sauce. You can always add meat or veggies to it.
- whole peeled tomatoes
- dried oregano
- dried basil
- sirloin steak
- Worcestershire sauce
- sour cream
- cooked egg noodles