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3/4 wp margarine, softened
7 cup sugar
2 eggs
1 CUP
sour cream
2 cups all-purpose flour
7 teaspoon baking powder
7 teaspoon soda
1/2
teaspoon salt
1 teaspoon nutmeg
3/4 cup light brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
Cream
margarineandsugaruntil lightand
fluffy. Add eggs and sour
cream;
mix well. Combine flour, baking powder, soda,
salt and nutmeg. Add to batter and mix well. Pour batter into greasedand
floured 13" x 9" x 2" baking pan.
Combine brown sugar, pecans and cinnamon; mix weii. Sprinkie one haif of this mixture over cake batter; swiri mixture
through batter. Sprinkie remaining one haif mixture evenly over cake batter.
Cover and chiil overnight. Uncover and bake in preheated 350°F oven for 35 to 45 minutes or untii cake tests done with
toothpick.
v
2-10 oz. pkg. frozen chopped broccoli
1 cup mayonnaise
1 cup sharp cheddar cheese,grated
2 eg&, beaten slightly
-
1 can cream of mushroom SOUp
2 tablespoons chopped onion
1 cup cheese cracker crumbs
P~eheatoven to 375° F. Cook broccoii according to package directions; drain.
Mix with other ingredients. Pour into greased two (2) quart casseroie. SprinKie
with cheese cracker crumbs. Bake at 375°F for 20-25 minutes.
A delicious quick-to+nake hearty stew that wiii feed a crowd or feed the famiiy. Refrigerate or freeze the remainder for
another day.
1-70 oz.
can
barbecue beef
? - ?0oz. can barbecue pork
1-24 oz. can Brunswick stew
7-5 oz. can boneless chicken
A
7-12 oz. can vacuum packed corn niblets
7-16 oz. can baby !ima beans, drained
2-1602. cans stewed tomatoes
j - IGI/zoz. can sliced okra, drained
Drain okra and iirna beans.
Add to all
other ingredients in.4 quart
pan. i-led on medium to serving temperature.
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