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Beefy Tater Tot Casserole
Crispy Tater Tots sit above a hearty beef and vegetable filling.
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Linda’s Midwestern Pot Roast
Once you cook pot roast in this manner, you will always want to make it this way. It’s fall-apart tender. The secret to good pot roast is coating it with flour and browning it well before baking.
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Coconut Cream Pie in a Shortbread Crust
Creamy coconut pie in a delicious shortbread crust. So easy to make!
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Shortbread Tart and Pie Crust
The beauty of this buttery-rich recipe is that it can be patted into the tart or pie pan – no rolling needed! Use it for cream pies or any tart or pie that calls for a pre-baked crust.
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Classic Butterscotch Pie
Sure, you can make a butterscotch pie with butterscotch pie filling, but this made-from-scrach butterscotch pie is far superior. Make it once, and it will become a star item in your dessert repertoire.
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Old-Fashioned Chocolate Pie in a Jiffy
This is a simple vintage recipe which has been a favorite over the years.
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Arizona Lemon Pie
This delicious Arizona Lemon Pie will fast become a favorite at your house.
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Green Chile Stew
This is a versatile recipe for Green Chile Stew. Try smothering a quesadilla with Green Chile Stew (as shown). It’s a hit every time!
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Cream of Mushroom Soup
Very creamy mushroom soup loaded with fresh mushrooms.
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Classic Watergate Salad
Classic Watergate Salad, also referred to as Green Goddess, Pistachio Pineapple Delight or Shut The Gate Salad or colloquially as Green Goop, Green Fluff or Green Stuff. Regardless of what you call it, we call it delicious! This vintage recipe was developed by Kraft in 1975.
