To stop the ants in your pantry, seal off cracks where they are entering with putty or petroleum jelly. Also, try sprinkling red pepper on floors and counter tops.
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BAKED MEAT BALLS
1 Egg
1/4 cup Milk
1 1/2 tsp. Instant minced onion
1 1/2 slices Bread, cubed
1 tsp. Salt
1/8 tsp. Pepper
1 lb. Ground beef
Heat oven to 350 degrees.
Beat egg and milk.
Stir in onion, bread, and seasonings. Add beef and mix well.
Shape into balls, using 1/3 cup mixture for each ball.
Place in shallow pan.
Bake 30 to 40 minutes.
Yield: About 7 meat balls
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Baked Meatballs
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BARBECUED WIMPIES
Brown 1 pound ground beef in 1 tablespoon shortening (if meat is very lean).
Add:
1cup Onion, chopped
1 cup Green pepper, chopped
1 cup Celery, chopped (optional)
1 Tbl. Sugar, granulated
1 Tbl. Prepared mustard (I use yellow)
1 Tbl. Vinegar, white
1 tsp. Salt
1 cup Catsup
Optional:
1 can Cream of mushroom soup
Mix everything, cover and simmer until vegetables are tender (about 2 hours).
Serve in round hard rolls or hamburger buns.
This can be frozen for later use.
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Barbecued Whimpies
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1 1/3 cups Cold fruit juice (apricot, raspberry, pear, or whatever you choose)
2 1/3 cups Cold half-and-half cream or milk
1 teaspoon Cinnamon
Pour fruit juice into a 4-cup measuring cup up to the 1 1/3-cup line. Pour into a quart jar.
Pour cream into the same 4-cup measuring cup up to the 2 1/3 cup line. Add to the juice.
Dip 1-teaspoon measuring spoon into the cinnamon. Sprinkle the cinnamon over the juice and milk mixture.
Fasten the lid so that it stays tight. Shake the jar about 5 times, and count as you do it.
Pour into tall glasses
Yield: 4 servings.
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When boiling corn, add sugar to the water instead of salt. Salt will toughen the corn.
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Use your furniture spray wax like Pledge to lubricate the tracks (ridges that the patio, shower, windows, etc. slide in). Spray and slide the door back and forth several times to coat all affected surfaces and make a smooth sliding door without oil residue to clean up or attract dirt. This also leaves a clean scent initially.
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CHICKEN SOUP
2 cups Milk
2 Tbl. Chicken broth
2 Tbl. Chicken, cooked, cubed
2 Tbl. Carrot, cooked, cubed
1 tsp. Butter or margarine
1 tsp. Wheat cereal, uncooked, quick-cooking (Cream of Wheat)
Put all ingredients in blender container; cover and run on speed 4 (or low) until chicken and carrot are finely chopped. Pour into a saucepan; cook 5 minutes, stirring constantly.
Yield: 2 servings
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Chicken Soup For Babies
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SUMMER SQUASH SAUT?
Olive oil-flavored vegetable cooking spray
1/2 tsp. Olive oil
1 small Yellow squash, sliced
1 small Zucchini, sliced
1 clove Garlic, minced
2 Tbl. Canned no-salt-added beef broth, undiluted
1/8 tsp. Salt
1/8 tsp. Pepper
2 tsp. Chopped fresh parsley
Coat a small nonstick skillet with cooking spray; add oil. Place over medium heat until hot.
Add yellow squash and zucchini; saut? 2 minutes.
Add garlic; saut? 1 minute. Stir in beef broth, salt, and pepper.
Cover and cook 3 minutes or until squash is tender.
Sprinkle with parsley.
Yield: 2 servings
Nutritional serving:
Calories 30; calories from fat 42%; fat 1.4g; saturated fat 0.2g; carbohydrate 3.9g; protein 1.2g; cholesterol 0mg; sodium 144 mg
Exchanges: 1 vegetable
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Summer Squash Saute
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Clams should be closed and smell like the ocean: fresh, briny, salty; never foul or fishy! As soon as you get home, float them in cool water with a pinch of all-purpose flour to remove the sand and dirt inside the clams. After about five minutes, rinse and scrub the clam shells with a soft brush.
To help with opening the shell, put in the freezer about 15 minutes before trying to open the shell. Insert a small paring knife (sharp edge) into the side of the chilled clam opposite the hinge side. Now cut along the inside of the top shell to detach the clam. The clam can now be served in the shell or scrape it from the shell for serving.
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Apple Butter
2 dozen medium Apples, quartered (about 6 pounds)
2 quarts Sweet cider (apple juice)
3 cups Sugar (granulated)
1 1/2 teaspoons Ground cinnamon
1/2 teaspoon Ground cloves
Cook apples in cider until tender. Press through a sieve or food mill; measure 3 quarts apple pulp. Cook pulp until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick about 1 hour.
If preserving the apple butter for future use, follow the instructions below:
Pour hot apple butter into hot jars, leaving 1/4″ head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. When cool, test for seal. Remove bands and store.
Yield: about 5 pints.
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