September 3, 2009
Recipes from Martha Ruth Leonard
Onion Cheese Supper Bread
1/2 cup chopped onions
1 tbsp. fat
onions in fat until tender and light brown. Combine egg and milk, add
to Bisquick and stir only until dry ingredients are just moistened. Add
onion and half of cheese. Spread dough in greased 8” round baking dish
(like pie Pyrex). Sprinkle top with remaining cheese and poppyseeds.
Drizzle melted butter over all. Bake in hot oven, 400 degrees, 20-25
minutes. Serve hot with cold cuts and tossed salad. Serves 6.
Easy Chicken Delight
1 stick oleo
pkg. dry onion soup
oleo in skillet; add other ingredients in order given., left to right.
Cover and bake for one hour at 350 degrees. Served with bread, salad
Apricot Nectar Pound Cake
1 pkg. lemon supreme
1 cup apricot nectar
Mix cake mix, sugar, oil and nectar together and beat for two minutes. Add 1 egg at a time and beat until well blended. Bake in tube pan, greased and floured, for 1 hour at 325 degrees. When done and it has slightly cooled, pour glaze over cake. Glaze: 1-1/2 cup powdered sugar, juice and zested rind of two lemons (well blended).
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