Appetizers

Cheese Ball

1  8 oz. cream cheese
1  5 oz. jar old English cheese
1  5 oz. jar pimento cheese
2 Tblsp. grated onion
2 Tblsp. Worcestershire sauce
Form into ball, and sprinkle with paprika.

Garlic Cheese Log

1 lb. grated American cheese, room temp.
1 lg. cream cheese
1 cup ground nuts
1 tsp. garlic powder
Mix well and shape into 2 logs and roll in chili powder

Cheese Roll

1 lb. cheddar cheese
2 8 oz. cream cheese
1 small can crushed pineapple
¼ cup chopped bell pepper
2 cups chopped pecans
2 T minced onions
1 tsp. garlic powder
4 oz pimento
1 T seasoned salt
top with chopped nuts
Serve on crackers.

Quick Cream Cheese Appetizer

1 block cream cheese
top with 1/2 jar Tobasco Pepper Jelly
Serve with Ritz Crackers, Wheat Thins, or your favorite snack crackers.
Delicious and spicy!

Cheese Roll

1 lb. grated American cheese
6 oz cream cheese
¾ c. chopped pecans
2 large cloves garlic pressed
Mix and shape into roll, roll in mixture of paprika, red pepper, & chili powder.
Refrigerate

Cheese Squares

1 small cottage cheese
8 eggs beaten
½ cup flour
1 tsp. baking powder
2 cans green chilies chopped
1 tsp. baking powder
¾ tsp. salt
12 oz grated Monterey Jack Cheese
Bake at 350 until firm to touch
This recipe came from a taster party swap, Elaine Laughlin. I have not made it and assume it is spread into a large pan as to be thin, and sliced.

Cheese Straws

3 sticks butter
1 lb. sharp cheddar grated
3 ¾ to 4 cups flour
dash garlic salt
1 ½ T. Cayenne pepper
½ tsp. salt.
Roll & run fork over, and cut into strips. Bake at 350 for 10 to 15 min. Do not brown.

Cocktail Smoky Links

1 (12 oz) bottle chili sauce
1 (10 oz.) jar grape jelly
1 (16 oz.) package cocktail size smoked link sausages.
Combine chili sauce and grape jelly in large saucepan and bring to boil. Add sausage and cook until thoroughly heated, stirring often. Serve with wooden picks. Yield 3 ½ dozen.

Use prepared Swedish meatballs (available frozen at Sam’s). Thaw and add to sauce. Add ½ cup Jack Daniel's if desired. Simmer in Crock pot or serve from chafing dish. For the large bag of meatballs, use 4 jars of chili sauce and about an equal amt. of grape jelly.

Crab meat Muffins (Judy Burns)

1 pkg. English Muffins
1 jar Kraft Old English Cheese
1 tsp. garlic salt
1 T. mayo
1 stick butter
1 can crab meat
mix to a paste and spread on English muffins. Bake 350 F. about 20 min. and serve whole or quartered.

Cucumber Sandwiches (Freda Moore)

These are wonderful tea sandwiches, are always a hit
when I made them for parties.

2 large cucumbers
½ cup vinegar
2 t. salt
½ t. garlic salt
2 8-oz pkgs. cream cheese
¾ cup mayonnaise

Wash and grate unpeeled cucumbers, using small grater. Add vinegar and salt. Cover and allow to stand overnight in refrigerator. Next day, press out liquid through sieve, discarding liquid.  Blend garlic salt, cheese, and mayonnaise, then combine with cucumber. (You may add chopped pimento and a bit of Swiss Colony seasoning)

Curried Peas and Shrimp in Patty Shells

3 ½ T. flour
1 ½ C. milk
1 ½ tsp. salt
½ tsp. white pepper
¼ tsp. cayenne
1 scant tsp. curry powder
2 (17 oz) cans early English peas, heated and drained
1 (2 ½ oz.) can mushrooms drained
3 T. pimentos drained and minced
2 cups shrimp, cooked and cut in half

Make a cream sauce with butter, flour, & milk. Add seasoning. Gently fold in vegetables and shrimp. Heat in a double boiler for 15 min. stirring often. Serve in patty shells. Serves 8 - 10.

Puff Pastry (for Patty Shells below)

1 ½ cups flour
½ tsp. salt
1 cup butter, cold & firm
water with a squeeze of lemon

Sift flour and salt into a bowl. Cut the butter in ½ inch cubes, add to flour. Mix to a stiff dough with cold lemon water. Roll into a rectangle on floured board to 1 inch thickness. Brush off loose flour. Fold 1/3 of dough on top and another 1/3 underneath so that the ends are on opposite sides. Give the pastry a half turn and repeat rolling and folding. Refrigerate for 20 min. Roll and fold twice, refrigerate. Repeat twice. Roll and cut and refrigerate before baking.

Patty Shells

Roll puff pastry 1/8 inch thick and cut with center cutter removed from base of shell. For top cut as for donut. Turn bottom round over before placing on a moistened baking sheet. Moisten one side of top ring and place on base. Prick the centers and refrigerate for 20 minutes. Bake at 475 degrees about 12 minutes or until shells are golden. The dough can be frozen after the rolling and folding procedure. Makes about 2 dozen.

Tuna (or Salmon) Spread

(Emily Woods’ recipe - I made several times molded in shape of a fish for USA Dance Christmas dances, and it was a huge hit. Delicious and pretty)

2 envelopes Knox unflavored gelatin
½ cup cold water
1 cup boiling water
(Emily uses a little less water with gelatin to make it firmer)
2 pkgs. (8 oz.) cream cheese softened
2 T. lemon juice
1 T. curry powder
½ to 1 tsp. salt
¼ tsp. garlic powder
1/3 cup finely chopped green onions
1 jar (2 oz.) pimentos, chopped
2 (7 oz.) cans tuna, drained and flaked (or you may use salmon)
1 ¼ cups Blue Diamond sliced natural almonds (you may lightly toast the almonds if you like)

In large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved. With wire whip or rotary beater, blend in cream cheese until smooth. Stir in lemon juice, curry, salt, garlic powder; fold in green onions, pimento, tuna, and ½ cup almonds. Turn into 5 ½ cup "fish-shaped" mold (spray mold with Pam), or other mold or round bowl. Chill until firm. To serve, unmold onto platter. Garnish with remaining almonds arranging overlapping to look like fish scales. (If you have time arrange them nicely like scales-but if in a hurry, just sprinkle them all over) Use green or black olive slices for eyes, pimento strip for mouth. Garnish with parsley around edges. Serve with crackers or party breads. Makes about 5 ½ cups.

Olive Nut Spread

6 oz cream cheese softened ½ cup chopped pecans
½ cup mayonnaise and 2 T. liquid from olives
1 cup chopped salad olives

Mix all ingredients together. Store in sealed container up to 1 week in refrigerator. Spread on crackers or rye bread.

Party Pork Balls

1 lb. ground pork
1 can water chestnuts, minced
½ cup minced green onions
1 tsp. minced fresh or preserved ginger
¾ tsp. salt
1 T soy sauce
1 egg, lightly beaten
½ cup packaged bread crumbs
cornstarch
3 T vegetable oil

Sweet and Sour Sauce (recipe follows)

1. combine pork, water chestnuts, onions, ginger, salt, soy sauce, egg and bread crumbs in a large bowl; mix well. Shape into 36 balls. Roll in cornstarch to coat lightly, shaking off excess.

2. Brown in oil in large skillet. Remove as they brown to a roasting pan; cover loosely with foil.

3. Bake in a moderate oven (350F) for 20 min, or until thoroughly cooked. Combine with sweet and sour sauce.

Sauté ½ cup each cubed sweet green and sweet red pepper, and 2 large carrots, thinly sliced, in 2 T veg. oil in a large saucepan until tender, 3 min. Stir in 1 20-oz can pineapple chunks with pineapple juice, ¼ cup vinegar, 1 T soy sauce, 5 T sugar, ½ cup beef broth, and 2 tsp. minced fresh ginger. Combine 2 T cornstarch with 1/3 cup water in a cup; stir in saucepan. Cook, stirring constantly, until mixture thickens. Serve with toothpicks.

Barbecued Pecans

2 T. butter or margarine
¼ cup Worcestershire sauce
1 T. catsup
2 dashes hot sauce
4 cups pecan halves
salt

Melt butter in large saucepan; add Worcestershire sauce, catsup, and hot sauce. Stir in nuts; spoon into a glass baking dish, spreading evenly. Toast at 400 about 20 minutes, stirring frequently. Turn out on absorbent towels, and sprinkle with salt.

Hot as Fire Peanuts

2 T. salad oil
2 egg whites
2 - 3 T. bottled red pepper sauce
1 T. Worcestershire sauce
2 pounds unsalted peanuts
With salad oil, grease 2 15 ½ x 10 ½ x 1" jelly roll pans (or cookie sheets with edges)
Preheat oven to 250 F.
In large bowl beat egg whites until soft peaks form. Fold in red pepper sauce and Worcestershire. Add peanuts and toss until evenly coated
Spread half the peanuts in each pan.

Bake 45 min. stirring nuts every 15 min. Cool pans on wire rack.

Cover and store in airtight container at room temp. up to 1 month. They get better as they age.

Salmon Spread

(Instructions from my niece Traci’s friends at Sandpoint, AK who gave me
some kippered salmon to bring home.  Now I have to use the bought smoked salmon)

1 half pint jar Alaska Kippered Salmon (or ¾ cup flaked smoked salmon)
1 pkg. cream cheese
garlic powder
lemon juice
Worcestershire sauce

Serve with crackers or air crisps

1 lb. bulk sausage
1 8 oz jar Cheese whiz
3 cups Bisquick

Combine all into cocktail size balls. Bake at 300F for about 25 min. May be made ahead and frozen.

Shrimp Butter (Ralph & Kacoos)

2 cups cooked shrimp
1 stick butter
8 oz. cream cheese
3 T. mayonnaise
1 T. lemon juice
3 T. grated onion
1/2 tsp. garlic powder
1/4 cup parsley chopped
2 tsp. Tabasco sauce
1/2 tsp. red pepper
1 tsp. Worcestershire sauce

Mince shrimp or run through food processor. Blend butter and cream cheese together until fluffy.

1 pt. chopped shrimp (1 ½ #)
1 pt. Hellmann's Mayonnaise
3 - 4 tsp. chopped dill pickle
¾ tsp. chopped parsley
1 chopped boiled egg
3 tsp. Coleman’s dry mustard
1 dash catsup
1 med. grated onion

1 10 oz. pkg. cream cheese
5 T. sweet cream (or substitute salad dressing)
1 dash of garlic salt
chipped green onions to taste
1- 10 oz. can shrimp

Cream cheese and sweet cream. Add chipped shrimp with other ingredients to cream cheese. Makes good spread for open faced sandwiches or may be used as dip with chips or crackers.

Shrimp Dip #1

1 cup sour cream
¾ c. canned washed drained shrimp
1 T. Mayo
1 tsp. Tabasco
2 T. catsup
salt & pepper
Chill and serve with assorted crackers

Shrimp Dip #2

1 pkg. cream cheese
small can shrimp
3 T. lemon juice
1/2 tsp. hot sauce
¼ cup Mayo
Beat in mixer until shrimp is shredded

Shrimp Loaf

(Jane Wojecki)
1 cup tomato soup
3 small cream cheese
1 ½ tsp. clear gelatin
¼ cup warm water
1 cup mayonnaise
¾ cup finely chopped onion
¾ cup finely chopped celery1 can shrimp

Soak gelatin in water. Heat undiluted soup to boiling point. Add broken cream cheese to soup and stir briskly. When blended, add gelatin and refrigerate for 20 minutes. Then add all but shrimp. Mix well. Pour in greased mold. Layer with shrimp. Chill and unmold.

Smoked Turkey Spread

16 oz.. smoked turkey
½ cup chopped sweet pickles
½ cup chopped black olives
Yolks of 4 hard-boiled eggs, mashed
Whites of 4 hard-boiled eggs finely chopped
1 cup Ranch Dressing, prepared with
buttermilk and mayonnaise

Chop first four ingredients in food processor and combine. Mix together dressing ingredients and add to turkey mixture. Chill 5 to 8 hours or overnight. Serve with Triscuits, crackers, or as a sandwich spread.

Sugar Nuts

1 cup brown sugar, firmly packed
½ cup granulated sugar
½ cup dairy sour cream
1 tsp. vanilla
2 cups walnut halves.
Combine sugar, sour cream, and heat in saucepan until sugar is dissolved.

Continue cooking without stirring to 238 F. on candy thermometer, or until a little in cold water forms a soft ball. Remove from heat. Add vanilla and walnuts. Stir gently until all nuts are coated. Turn onto waxed paper; separate with a fork. Let dry. Makes about 1 pound.

Spinach Dip

8 oz cream cheese softened
1 cup mayonnaise
1 pkg. chopped frozen spinach thawed and drained, and squeezed dry
1 can sliced water chestnuts
4 chopped green onions ( or to taste)
salt and pepper to taste

Spinach Dip

1 pkg. Knor Swiss Veg. Soup Mix (dehydrated)
1 10-oz. pkg. frozen chopped spinach
(thaw and drain well)
1 cup sour cream
1 cup mayonnaise
½ cup chopped onion
Mix well, chill overnight if possible.

Squash Pickles

(Granny Williams’ recipe)

This is wonderful as a relish served over purple hull or black eyed peas.  It's also good on hamburgers.

2/3 cup salt
3 quarts water
8 cups thinly sliced yellow squash (2 ½ pounds)
2 ½ cups sugar
2 cups white vinegar
2 tsp. mustard seeds
2 sweet onions, thinly sliced
2 green bell peppers, thinly sliced
1 (4 oz) jar sliced pimento, drained

Dissolve salt in 3 qts. water in a large bowl; add squash. Submerge squash in water using a plate to hold slices down; cover and let stand 3 hrs. Drain.

Brink sugar, vinegar, and mustard seeds to boil in a large non-aluminum stock pot , stirring until sugar dissolves. Add squash, onion, bell pepper, and pimento; return to boil. Remove from heat, and cool. Store in air tight containers in refrigerator up to 2 weeks (or increase recipe and process can in pint jars). Yield 2 quarts.

Tempura Batter

This is a batter for dipping sliced vegetables such as squash, zucchini, etc. for frying.

Sift together ¾ cup sifted flour and ¼ coup corn starch, ½ tsp. baking powder &
¼ tsp. baking soda, and a sprinkle of white pepper. Stir in 1 cup water, then 1 egg.
Beat until smooth & frothy.

Tuna Oriental (or chicken)

Pretty and delicious!
2 cans white Tuna
1 pkg. frozen small English peas uncooked
1 cup celery chopped
1 cup water chestnuts sliced
1 cup Mayo
1 T. lemon juice
1 T. soy sauce
1 or 1 ¼ tsp. curry
1 pkg. toasted sliced almonds
1 or 2 c. rice noodles (optional)

Mix all, shape into a mound, and serve on lettuce with crackers.
This recipe is also great with chicken (cook and flake chicken breasts).

Vegetable Pizza

2 cans Crescent Rolls

2 pkg. cream cheese

1 cup mayonnaise

1 pkg. dry ranch style dressing

Pat rolls into cookie sheet and bake as per directions. Cool. Mix together cream cheese, mayonnaise, and ranch dressing. Spread over rolls. Chop broccoli, cauliflower, ham, add grated cheese. Sprinkle over cream cheese. Pat gently into the cream cheese. Refrigerate, cut into squares and serve.

Veggie Bars

(Christian Pelton made these for the ’98 Milam Christmas Open House - a big hit)
2 cans crescent rolls
2 pkgs.  cream cheese softened
1/4 cup mayonnaise or salad dressing
1 pkg. Ranch Style Salad Dressing Mix
1 med. sweet red pepper chopped
1 med green pepper chopped
3/4 cup shredded Cheddar Cheese
1/2 cup chopped broccoli flowerets
1/2 cup chopped fresh mushrooms

Breads / Pastries

Beignets (Creole Doughnuts)

½ cup boiling water
2 T. shortening
¼ cup sugar
½ tsp. salt
½ cup evaporated milk
½ pkg. yeast
¼ cup warm water
1 egg beaten
3 ¾ cups sifted flour (about)
Confectioners sugar

Pour boiling water over shortening, sugar and salt. Add milk and let stand until warm. Dissolve yeast in warm water and add to yeast mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth. Chill until ready to use.

Roll dough to 1/8 inch thickness. Do not let dough rise before frying. Cut into squares and fry, a few at a time, in hot fat (360F.) brown on one side, turn and brown on other. Drain on absorbent paper. Sprinkle with powdered sugar. Yields 2 ½ dozen.

Breakfast Yeast Cookies

2 pkg. yeast
¾ cup. butter or margarine.
3 cups flour
½ tsp. salt
1 cup quick oatmeal
1 cup coconut
½ cup sugar
favorite jam

Dissolve yeast in 2/3 cup. warm water. Beat butter with mixer, add flour and salt, beat, add oatmeal and coconut and mix until dough is crumbly. Add yeast mixture and stir in. Chill overnight.

Roll dough into walnut size balls. Roll each ball in sugar. Place on greased cookie sheet. Flatten slightly with thumb making slight depression in center. Fill centers with jam or chopped nuts. Bake 350 F. for 15 min.

Cheese Biscuits

2 cups self rising flour
1 T. baking powder
1 tsp. sugar
1/3 cup Crisco shortening
¾ cup grated cheddar cheese
1 cup buttermilk

Preheat oven 350 degrees. Mix flour, baking powder, and sugar with a fork, cut in shortening until crumbly. Add cheese, stir in buttermilk until just blended. Do not over stir.

Drop by tablespoonfuls (or use an ice cream scoop) onto a well-greased baking sheet. Bake 12 to 15 minutes. Makes 8 large biscuits.

Cheese Garlic Biscuits (Red Lobster recipe)

Preheat oven to 450 F. Combine 2 cups buttermilk baking mix, 2/3 cup milk and ½ cup shredded cheddar cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8 - 10 minutes until golden brown.

Combine ¼ cup butter or margarine, melted, and ½ tsp. garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. 10 - 12 biscuits.

Cheddar Chive Scones

Active time: 25 min Start to finish: 45 min

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup finely chopped fresh chives
5 oz extra-sharp Cheddar, coarsely grated (1 1/2 cups)
2 cups heavy cream plus additional for brushing

Suggested Accompaniments: sliced prosciutto and honeydew melon

Preheat oven to 400°F.

Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.

Cinnamon Buns

1 cup milk
2 T. shortening
1 tsp. salt
1 cup sugar
1 egg, beaten
1 tsp. vanilla
1 pkg. yeast
¼ cup lukewarm water (110 degrees)
4 to 4 ½ cups flour
2 T. melted butter
2 tsp. cinnamon

Glaze:

2 cups confectioners sugar
3 T. softened butter
2 to 3 T. water

Heat milk with shortening, salt, and one-half cup of the sugar. Heat until shortening melts, but do not boil! Let cool to tepid. Whisk in egg and vanilla.

Dissolve yeast in water with 1 tsp. sugar.

Combine 3 and ½ cups of flour with yeast mixture and milk mixture, stirring to form a ragged dough.

Turn dough onto lightly floured board. Clean and butter bowl.

Knead dough 8 min. until smooth, adding flour if necessary. Return to bowl. Cover and place in warm place to rise until double in size, 1 to 2 hours.

Punch down dough. Roll out on lightly floured board to one-quarter inch thick and about 12 to 14 inches square. Brush with melted butter. Mix remaining sugar with cinnamon and sprinkle on. Roll dough like jelly roll.

Use a very sharp knife to cut 1 and one-half inch thick slices from roll. Place, cut side up, on greased baking sheet. Cover and let rise in warm place 45 minutes or until nearly doubled in size.

Heat oven to 325 degrees. Bake buns 25 minutes, until light golden brown.

As buns bake, prepare glaze by beating confectioners’ sugar and butter, adding just enough water to make a runny but not watery glaze.

Remove buns from oven, place on rack and let cool slightly. Drizzle glaze on buns while they are still warm. Makes 8 large buns.

Coffee Breakers

¼ cup soft margarine or butter
1/3 cup brown sugar
1 tsp. light corn syrup
1/3 cup chopped pecans
¾ cup warm, not hot, water
1 pkg. Fleischmann's Active Dry Yeast
2 ½ cups Bisquick
2 melted T. margarine or butter
¼ cup brown sugar and 1 tsp. cinnamon mixed together (reserve)

In saucepan melt margarine or butter; stir in sugar and syrup, bring to rolling boil. Spread in large oblong pan. Sprinkle with pecans. Dissolve yeast in warm water in mixing bowl. Mix in Bisquick and beat vigorously. Turn dough onto board dusted with Bisquick. Knead until smooth, about 20 times. Roll out into 12 inch square. Brush with 2 T. melted butter. Visually divide the dough into 3 sections vertically. Sprinkle center third of rolled out dough with one-half the sugar and cinnamon mixture. Fold right 1/3 section over the center. Sprinkle with remaining sugar-cinnamon. Fold remaining third over the two layers. Cut with knife crosswise into strips 1 inch wide. Twist each strip. Seal ends. Place in pan 1 ½ inches apart. Cover. Let rise in warm place until doubled in bulk, about 1 hr. Bake at 400F. (hot) about 20 minutes. Invert pan immediately.

Doughnuts - French Market Donuts

2 T. shortening
¼ cup sugar
½ t. salt
½ cup boiling water
½ cup light cream
1 pkg. yeast
¼ cup warm water
1 egg beaten
3 ½ - 4 cups flour

Add boiling water to shortening, sugar, and salt. Add cream & cool. Dissolve yeast in warm water and add to shortening mixture. Stir in egg. Beat in 2 ½ cups flour. Add flour to make soft dough. Place in greased bowl. Cover and chill. When ready to use, roll out to ¼ inch thickness. Cut into squares and fry in deep fat. Drain on paper towels and dust with powdered sugar. Makes about 3 doz.

Hinton’s Rolls

(Aunt Ezell)
3 c. warm water
2 pkg. dry yeast
1 tsp. salt.
½ cup sugar
½ cup oil
8 or 9 cups flour

In mixing bowl, put 3 cups warm water. Add sugar, sprinkle yeast in and stir. Let stand 2 min. Add salt & oil. Add flour to make a good dough. Put dough in a large pan that has been oiled. Turn over to oil top of dough. Let stand about 1 hr. to rise. Punch down, and make into rolls. Butter tops. Let rise 1 ½ to 2 hrs. Bake at 350 until brown. Makes 50 to 60 rolls. Will keep in refrigerator for several days. Wet paper towels and cover dough, then wrap in plastic wrap.

Mexican Cornbread

1 cup corn meal
½ tsp. soda
2 eggs, beaten
½ lb. grated hoop (or sharp) cheese
¼ cup bacon grease
1 lb. hamburger (may omit if desired)
1 cup milk
1 tsp. salt
1 cup cream style corn
1 cup chopped onions
2 Jalapeno peppers chopped fine.

Sauté onion and meat together until done. Pour off fat.

Grease skillet as for regular cornbread. heat and sprinkle with dry corn meal. Pour half of batter into skillet and arrange meat and onion. Put grated cheese on top of meat. Pour balance of batter on top and bake 45 minutes at 350 degrees.

Pizza

Aunt Lovie’s recipe

I started making homemade pizza as a teenager in the 50's after spending a summer with Aunt
Lovie in Rhode Island where their family custom was homemade pizza every Saturday night.  There were no pizza restaurants around back then.  To me this is so much better than the pizzas you buy today.  Maybe it's just the memories :)

Dissolve 1 pkg. yeast in ¼ cup warm water
In mixing bowl, put 1 cup warm water, 1 tsp. salt, and 1 T. oil.
Mix in dissolved yeast.
Mix in 3 ½ cup all purpose flour, one cup at a time. May not take the entire amt.
Mix in flour until stiff. Knead well
Place in oiled bowl. Cover; place in warm place and let rise until double in size.
Punch down and knead.
Spread out in pizza pans. Top with one can of tomato sauce for each pizza.
Sprinkle onion salt, garlic salt, oregano, red pepper, shredded mozzarella cheese, cheddar cheese, and parmesan. Top with pepperoni, or cooked chopped meat. Bake at 375 until brown on bottom about ½ hr.

Lemon Nut Bread

¼ cup margarine
1 ¼ cups sugar
3 eggs
2 ½ cups flour
2 tsp. baking powder
1 tsp. salt
½ cup milk
1/3 cup lemon juice
¾ cup chopped pecans
2 tsp. grated lemon rind.

Cream margarine and sugar until light and fluffy. Blend in eggs. Add combined dry ingredients to creamed mixture alternately with milk and juice, mixing well after each addition. Stir in nuts and rind. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350 F. 1 hour and 10 minutes. Cool 5 minutes and remove from pan.

Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (1 lb.) pumpkin
2/3 cup water
3 1/3 cup flour
½ tsp. baking powder
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
dash of ginger
2/3 cup broken nuts
2/3 cup raisins or dates chopped fine

Cream shortening and sugar thoroughly; add eggs, pumpkin, and water. Sift together flour, baking powder, soda, salt, and spices; add to pumpkin mixture. Stir in nuts and raisins or dates; pour into two 2 qt. loaf pans. Bake at 350 F. for 1 hour. (Three 1-pound coffee cans may be used for baking tins) An orange may be ground up, peel and all, and added to the mixture for variety and extra moistness. For best flavor, bake the day before.

Sopapillas

4 cups sifted flour
1 ½ tsp. salt
1 tsp. baking powder
1 T. sugar
1 T. shortening
1 cake or pkg. yeast
¼ cup warm water
1 ¼ cup. scalded milk

Combine dry ingredients. Cut in shortening Dissolve yeast in lukewarm water. Cool scalded milk to room temp. Combine yeast with milk. Make a well in center of dry ingredients. Add liquid, work into a dough. Knead 15 to 20 times. Let rest 10 min. Roll ¼" thick. Cut in squares or triangles. Fry in melted shortening at 400 F.   Good sprinkled with sugar and cinnamon and/or open and pour honey inside.

Sour Dough Bread

Sour Dough Starter:

3/4 cup sugar
3 Tblsp. instant potatoes
1 cup warm water (use purified non chlorinated water)
Prepare in a non-reactive bowl (glass or stainless)
Let starter set out 3-5 days until fermented. Stir daily. Put in refrigerator when bubbly.
Use a glass jar or plastic container with lid to store starter.

Let stand in refrigerator 3-5 days.

Feed starter the day before you make the bread:

About once a week you should feed the starter as directed below, and remove one cup for your bread making, or share the cup of starter with a friend. (I’m not sure the maximum time you can keep the starter without feeding it.)

(This makes the best sourdough bread I have ever eaten, delicious especially as toast. It is not very sour, and has a bit of a sweet yeasty fragrance. For several months I made this every week and took fresh bread to the office often.) This one takes a weekly commitment, and you must use a sour dough starter with potato flakes as an ingredient --It’s delicious, and about 3 loaves every week unless you freeze starter to save longer.

Keep starter in refrigerator at least 3 days before feeding. Feed starter the day before you get ready to make bread.
Feed starter:

¾ cup sugar (may use less if you wish)
3 T. instant potato flakes
1 cup warm water.

Add to starter and mix slightly. Let stand out of refrigerator for 8 - 12 hours without a cover. Take out one cup of starter to make bread and return remaining starter to the refrigerator. You must wait 3 days before you can make bread again.

Use a non-reactive bowl, glass is best.

To make bread ( 3 loaves)
6 cups bread flour
½ cup sugar (1/4 cup okay)
1 T. salt
1 cup starter
½ cup corn oil (must be corn oil)
1 ½ cups warm water.

Mix all ingredients in large plastic bowl using a wooden spoon. Grease another plastic bowl. Put dough in greased bowl and turn dough once to grease all sides. Cover lightly and let stand 8 - 12 hours. Punch down. Knead a little. Divide into three parts. Knead each part on floured surface 8-10 times. Put into greased pans. Brush with oil. Cover lightly with oiled wax paper (oiled side next to dough) and dry towel. Let dough rise 8 - 12 hours. Bake at 350 F. for 30 to 40 minutes. Remove and brush with melted margarine. Store in refrigerator.

Quick Breakfast Ring (Pull Apart Bread)

2 cans refrigerator biscuits, cut biscuits into quarters.
½ cup brown sugar
1 tsp. cinnamon
1/3 cup chopped nuts
¼ cup melted butter

Shape biscuits into balls after cutting into quarters. Mix together sugar, cinnamon and nuts. Roll each ball in melted butter, then in the cinnamon-sugar mix. Arrange balls in bottom of an 8 ¼ well greased ring mold about ¼" between each. Make a second layer placing the balls over the spaces of the first row in pan. Bake in preheated oven at 425 for 18-20 min. Turn out on plate immediately and decorate with a thin powdered sugar frosting and candied cherries, if desired.  Serve hot.

Frosting: Gradually add ½ T. warm water to 1 cup sifted powdered sugar, add ¼ tsp. vanilla.

Sweet Potato Muffins

2 cups sifted unbleached all-purpose flour
1 T. baking powder
½ tsp. salt
2 eggs or ½ cup egg substitute
1 med. sweet potato, baked and peeled (about 1 cup mashed)
1/3 cup sugar
1 cup milk (can be low fat)
1/3 cup vegetable oil
2 T. toasted wheat germ and molasses
1 tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg
½ cup raisins

Spray a 12 cup nonstick muffin pan with cooking spray, or line with paper liners. Preheat oven to 400F. Sift flour, baking powder, and salt into a large bowl. In food processor blend eggs, potato, and sugar (or by hand, beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth. Pour liquid mix into dry ingredients. Mix just enough to blend. Stir in raisins. Divide the batter between muffin cups. Put in oven and reduce heat to 350F. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside. Serve warm or at room temperature.

Breakfast / Brunch

Breakfast Bar

(Weight Watchers - makes 1 bar)

1 pkg. Alba or Weight Watchers chocolate
1 T. Peanut Butter
¾ oz. oatmeal or oat bran
1 tsp. vanilla
2 T. Raisins
2 T. very hot water or coffee

Mix all except water. Then mix in water or coffee. You may need to add more to make it sticky.
Blend and put in plastic wrap or baggy forming it into a patty or bar. Refrigerate or freeze.
1 bar = 1 milk, 1 protein, 1 fat, 1 bread, and 1 fruit if raisins are used.

Cheese Grits

See Casseroles section. Delicious served for any meal --not just breakfast.

Cheesy Brunch Bake

8 slices bacon
2 ½ cups water
¾ cup Quick grits
¼ tsp. salt
3 eggs beaten
1 ½ cups (6 oz) shredded cheddar cheese
¼ cup chopped green onions

Heat oven to 350 F. Grease 9 or 10 inch pie plate or quiche dish. Cook bacon; reserve 2 slices for garnish. Crumble remaining 6 slices; set aside.

Bring water to a boil. Slowly stir in grits and salt; reduce heat. Simmer 2 to 4 minutes, stirring occasionally. Remove from heat. Stir in crumbled bacon, eggs, 1 cup cheese and onions; mix well. Pour into prepared pie plate. Bake 30 to 35 minutes or until knife inserted near center comes out clean. Top with remaining cheese and bacon. Let stand 10 minutes and serve. Cut into wedges.

(substitutes - 1 cup cubed cooked ham, or ¼ lb. bulk pork sausage cooked and drained)

Eggs Delicious (Microwave)

½ cup milk
1 3 oz. pkg. cream cheese
1 large ripe tomato
6 med. eggs
1 cup diced, cooked ham
salt & pepper
2 T butter or margarine

Heat milk in microwave 45 seconds.
Beat cream cheese till fluffy, Blend in milk.
Cut tomato in wedges. Stir in eggs, ham, and tomato. Season with salt & pepper
Melt butter in 10" pie plate 30 seconds. Pour egg mixture into pie plate. Cook 7 to 8 min. stirring occasionally. Serve with hot buttered toast.

Christmas Egg Nog

(a Williams family tradition)

a good electric mixer
three bowls for mixing, and a large bowl or punchbowl for serving

6 eggs separated
¾ cup sugar (1/2 plus 1/4)
1 pint whipping cream
1 pint milk
1 cup mild whiskey
1 tsp. vanilla

Beat separately yolks and whites of 6 eggs.
Add ½ cup sugar to yolks while beating. Add ¼ cup sugar to whites after they have been beaten very stiff.
Stir together egg whites with yolks and pour into a large serving bowl or punchbowl.
Whip one pint rich cream and fold into above mixture.
Stir in one pint milk
Add one cup mild whiskey such as Crown Royal
1 tsp. vanilla

This is very pretty served from a punch bowl. Prepare just before serving, and serve very cold.

This is a very frothy, old fashioned egg nog that has been served for generations of Christmases in my family. Grandpa Arnold always looked forward to this, and it wasn’t Christmas until he got his annual egg nog. You can sprinkle nutmeg on top if you wish, but we prefer it without.

Christmas Punch

For decorative ice cubes, fill ice cube tray 1/3 full of water, freeze until partially frozen and place well drained maraschino cherry, berry, mint sprig, orange wedge, berry, or small piece of fruit in each cube. Fill with water and freeze.

1 ½ qts. ginger ale
5 cups double strength tea, cooled to room temp.
        When cool add:
2 ¼ cups sugar
2 ½ cups orange juice
1 ½ cups unsweetened grapefruit juice
2/3 cups lemon juice
¼ cup lime juice
Stir until sugar is dissolved. Cover punch and chill. When ready add the ginger ale and ice cubes.

Hot Spiced Cider

1 tsp. whole cloves
1 stick cinnamon (3 inch stick)
1 tsp. whole allspice
2 qts. apple cider
½ cup. packed brown sugar
¼ tsp. salt
1 orange if desired, whole cloves if desired

1. Mix cider, sugar, salt, add spice bag.
2. Heat to boiling. Reduce to simmer 20 min. Remove spice bag. Stud orange and place in cider.

Kenai Kickers

(from the bartender on the Kenai Fjords cruise, Alaska. Tanya and I met Larry and Andrea Klingenmeyer on the cruise and enjoyed this with them. They requested the recipe and mailed it to us.)

1 shot Brandy (Christian Brothers)
½ shot Kahlua
1 ¾ - 2 shots Bailey’s Irish Crème liqueur
Double coffee
Whipped Cream
Top with ¼ shot Amaretto
Cinnamon and/or nutmeg

Lemonade

1 ¼ cups sugar
½ cup boiling water
1 ½ cups fresh lemon juice
4 ½ cups cold water

Garnish: lemon slices

Combine sugar and boiling water, stirring until sugar dissolves. Add lemon juice and cold water; mix well. Chill and serve over ice. Garnish, if desired. Yield: 7 ¼ cups.

Mulled Apricot Nectar

46 oz. can apricot nectar
1 cup orange juice
4 cinnamon sticks
1/8 - ¼ tsp. whole cloves
¼ tsp. whole allspice
1 lemon sliced

In 2 qt. pitcher or bowl, combine all ingredients except lemon. Cook uncovered 15 min. Stir and remove spices. Garnish with lemon slices. (7 cups)

Fruit Crush Party Punch

(This is a favorite recipe from Freda Moore.  I've made it for many showers and open house parties over the years.  I made it for Mom's 90th birthday party.)

Boil together:

3 cups water
2 cups sugar

Stir in:

1 lg. can pineapple juice
1 ½ cups orange juice
¼ cup lemon juice
3 ripe bananas mashed

Freeze in empty milk cartons.
When ready to serve, tear away milk cartons, thaw to a slush, and add chilled ginger ale.

2 cups cranapple juice or cranberry juice cocktail
2 ½ cups pineapple juice
2 cups apple cider or apple juice
½ cup brown sugar

Put above in percolator. Put below ingredients in basket. (If percolator is not available, use a saucepan and put the spices in a spice bag .)

1 T. whole cloves
½ T allspice
3 whole cinnamon sticks
½ lemon cup up

Perk 10 min. & remove basket.

(you can rinse the spices and let them dry and use them in another pot)

Wassail Bowl

1 orange
½ tsp. whole cloves
1 ½ qt. apple cider or juice
3 T. lemon juice
3 cinnamon sticks

Insert cloves into peel of orange. Place in 2 qt. pitcher or bowl. Cook uncovered 2 min. Add remaining ingred. and cook uncovered 8 min. or till. hot.

Casseroles

Cheese Grits

1 cup grits (cook and add salt per directions)
1 stick butter
1 roll garlic cheese
½ lb. sharp cheddar cheese
2 T. Worcestershire Sauce

Bake at 350 for 15 to 20 min. Serves 8 to 10.

Cheese Grits

1 cup grits
1 stick butter
1 ½ cup sharp Cheddar Cheese, grated
3 eggs beaten
¾ cup milk
½ tsp. Worcestershire sauce
Dash of Garlic salt

Cook grits according to directions. Stir in butter and cheese until melted. Add milk to eggs and stir well into grits. Add seasoning. Bake in greased casserole 325 degrees for 1 hr. or until set. This dish can be frozen before baked, so we suggest that you place enough for 2 servings in a small casserole and freeze the rest. The small casserole will cook in about 30 min. This serves 6.

4 cups water
1 tsp. salt
1 cup uncooked quick grits
¼ pound butter, plus additional butter for greasing casserole
¾ pound Cheddar cheese, grated
Freshly ground pepper
2 T. Worcestershire Sauce
1 or 2 cloves garlic, minced
Tabasco sauce
(Optional: 1 T. or more chopped mild chilies.)
2 egg whites

Bring water to the boil and add salt. When it is boiling vigorously, add grits slowly. Return to the boil and cook over direct heat, stirring, for 2 ½ minutes. While still hot, stir in remaining ingredients, except egg whites. Let cool.

Preheat Oven to 400.

Beat whites until stiff and fold into grits. Pour into a buttered 1 ½ qt. casserole or soufflé dish and bake until puffed and lightly browned on top, about 20 min. Serve immediately with meat or poultry. Serves 8 or more.

Chicken Spaghetti

Boil the spaghetti in the broth.
Tear the chicken up, discarding any fatty parts.
Put cheese/soup mixture in a corning ware dish and then add chicken. Sometimes if it is really thick I add a little broth because it gets even thicker when you cook it in the oven. Stir really well.

Then bake at 350 or 30 minutes or until heated all the way through.

Mexican Casserole

2 onions
3 bell peppers (green, red, or combo.)
2 cloves garlic
One 28 oz can tomatoes
2 lbs. ground beef
salt & pepper
1 T. red wine vinegar
2 tsp. cumin
1 tsp. oregano
6 flour tortillas
2 fresh Jalapeno peppers
3 oz. cheddar cheese, about ¾ cup grated
3 oz Monterey Jack cheese

Heat oven to 350. Slice onions and bell peppers, mince garlic. Drain tomatoes. Cook beef in large pan. remove with slotted spoon. Add onions, bell peppers, garlic, ½ tsp. salt & ¼ tsp. pepper and cook until soft, about 15 min. Remove with slotted spoon and return meat to pan. Drain tomatoes and add with vinegar, cumin, oregano, ½ tsp. salt, ¼ tsp. pepper. Break up tomatoes. Simmer 10 min. Slice Jalapeno peppers. Grate cheeses. Line bottom and sides of a 2 qt. baking dish with 4 tortillas. Put in half of the meat and top with ½ onion mixture. Cover with 2 tortillas. Repeat layering of meat and onion mixture. Top with cheeses and sprinkle with Jalapeno peppers. Cover loosely with foil. Bake 20 minutes. Uncover and bake 10 min.

Mexican Casserole

Tortilla chips (crushed) on bottom

1 lb. ground beef or chicken
1 can ranch style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes w/green chilies
Chips on top.
Grated Cheese on top.
Bake until bubbly.

Joyce’s Rice Eggplant Dressing

Mix all together, spoon into casserole dishes, and heat in oven at 350 or microwave until hot all way through. Can be made ahead and baked later.

This should serve about 6 to 8 people, depending on what or how many side dishes you have. For two people, divide it into thirds and freeze two for later meals.

Desserts

Cakes:

Amaretto Cheesecake

(Makes 12 servings)

CRUST:

50 Nilla Wafers, finely rolled (about 2 cups crumbs)
1/3 cup sugar
½ cup finely chopped Almonds
½ cup margarine, melted

FILLING:

3 (8-oz) packages cream cheese, softened
2/3 cup sugar
1 cup dairy sour cream
4 eggs
½ cup Amaretto liquor
Garnish with 2 kiwi fruit, peeled, sliced, and halved.

Combine wafer crumbs, 1/3 cup sugar, almonds and margarine. press against bottom and 2 inches up sides of a 9-inch spring form pan. Set aside.

Beat together cream cheese and 2/3 cup sugar until smooth, blend in sour cream, eggs and Amaretto. Pour into prepared crust. Bake at 350F for 1 hour. Turn oven off and allow cheesecake to remain in oven 30 minutes, leaving door slightly ajar. Cool; chill 4 hours or until serving time. Garnish with kiwi slices.

This is also delicious topped with fresh strawberries and Rebecca Sauce (University Club Rebecca Sauce contains sour cream, whipping cream, cream of tartar, brown sugar, rum)

Rebecca Sauce from Pickett Food Services:

Apple Fig Cake

1 ½ cups cooking oil
2 cups sugar
3 eggs
1 cup fig preserves
2 cups chopped apples (fresh)
3 cups plain flour
3 tsp. cinnamon
1 tsp. ground cloves
1 tsp. soda
1 ½ tsp. nutmeg
1 tsp. salt
2 T. vanilla
1 cup chopped nuts

Cream oil, sugar and eggs. Add chopped figs and chopped apples. Add all dry ingredients and nuts. Bake in tube pan 1 ½ hours at 300.

Applesauce Cake

½ cup shortening
1 cup granulated sugar
1 ½ cups raisins
2 cups sifted all purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. soda
½ tsp. cloves
½ tsp. salt
½ cup nut pieces.

Cream shortening and sugar. Heat applesauce; add with raisins to sugar mixture. Cool. Sift dry ingredients together, and gradually beat into sugar mixture. Add nuts. Pour into greased 9" x 3" loaf pan. Bake in 325 F. oven, 1 hour. Turn out on rack to cool.

Whole Wheat Applesauce Cake

½ cup oil
¾ cup brown sugar
1 cup applesauce
1 ½ cup whole wheat flour
1 tsp. soda
1 tsp. cinnamon

Pour into 8" pan or dish, or muffin tins, 375 F. for 30 min. (or 20 min for muffins)

Buttermilk Pound Cake

(Phyllis Pylant)

1 cup shortening
2 cups sugar

Cream together

4 eggs - beat into above
Add 3 cups flour
¼ tsp. baking powder
¼ tsp. soda
1 cup buttermilk
1 T. vanilla

Beat all well together.
Bake 325 1 hr. & 5 min.

Black Forest Cake (Shorty Leonard’s famous cake)

1 c. egg whites, small pinch cream of tartar
2 1/8 c. sugar
1 tsp. vanilla
½ cup finely chopped almonds

Whip egg whites until foamy and add cream of tartar. Continue whipping whites until very stiff. Whip in sugar and vanilla just to blend--do not let the sugar melt the whites. Add almonds, folding them in with a wooden spoon.

Have ready two well-greased cookie sheets. Preheat oven to 225 degrees. Place the above mixture in a pastry tube and squeeze gently onto four 9-inch brown paper discs placed on cookie sheets. Bake 2 ½ hours at 225 degrees, then leave in oven 5 or 6 hours with door closed to dry. Don’t peek.

Now apply filling and whipped cream icing as described below.

2 egg whites
½ cup sugar
2 T. breakfast cocoa
2 oz. German sweet chocolate, melted
½ lb. butter, melted slightly

Whip egg whites over hot, but not boiling, water. Add sugar and whip until stiff. Add cocoa and whip in very well. Remove from fire. Add German chocolate, then fold in butter. Let chocolate mix get cool enough to spread, then smooth on top of each disc. Place in icebox to chill.

1 ½ packages gelatin
2 T. vanilla
2/3 qt. heavy whipping cream
1/3 cup sugar

Melt gelatin in a little hot water with vanilla. Whip cream very stiff, then add sugar. Then add the gelatin and vanilla mixture, which has cooled thoroughly, to the whipped cream. Remove meringue discs from icebox. To build cake, simply ice the first disc with whipped cream, then place the second on top of this and ice it, and so on until all four layers are arranged. Then ice the sides and top with remainder of whipped cream and sprinkle all over with grated chocolate. Store in icebox. Serves 18 to 20.

Chocolate Almond Torte with Strawberry Sauce

1 cup whole almonds, toasted, cooled
¾ cup matzo cake mix
1 ¼ cup sugar
6 large eggs, separated, at room temp.
2 tsp. grated orange zest
½ cup fresh squeezed orange juice
1 tsp. vanilla
¼ tsp. cream of tartar
4 oz semisweet choc., finely chopped

Sauce:

1 pkg. frozen raspberries in syrup, thawed
2 T. sugar
1 pt. strawberries, hulled, sliced

Garnish:
small strawberries
350 oven, 9" spring form pan.

In food processor, grind almonds, matzo, ½ cup sugar. In large bowl with elec. mixer on high speed, beat egg yolks and ½ cup sugar until pale and thick (4 min).

Wish mixer on low speed beat in zest, vanilla.

In large bowl with clean beaters, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar until stiff peaks form.

Stir almond mixture into egg yolk mix, fold in egg whites, mix in choc. until color is even with no streaks. Pour into pan and bake 50 min. until cake tester comes out clean. Cool on rack 10 min. Run knife around edges to loosen, remove pan sides, let coll.

Sauce: blend and press through sieve then stir in sliced berries.

To serve, garnish with fresh berries, dust lightly with powdered sugar. Serve sauce on side.

Chocolate Cheesecake

Southern Trace Wine Club Christmas Dinner, 1998. I ate it (delicious) and the recipe was in our program.

(serves 8)

2 cups vanilla cookies
3 T. unsweetened cocoa
4 T. melted butter
Blend and form into a 9" Spring Form Cake Pan. Bake for 15 min. in a 350* oven, after baking let cool.

5 oz. semi-sweet chocolate 1 ½ lbs. Cream Cheese
¾ cup granulated sugar 3 large eggs
1 tsp. Vanilla Extract 1 cup sour cream

Melt chocolate and let cool slightly, then at low speed, whip into the cream cheese. Add sugar, vanilla extract and sour cream. Blend well. Add eggs one at a time. Do not over beat.

Pour mixture into formed crust and place in a preheated oven of 275 for 1 hour and 15 min. Turn oven off, crack door of oven and let cheesecake rest for 30 minutes.

Remove and let cool to room temperature. Place in refrigerator.

For better results place a pan of water on the rack below the cheesecake while baking.

(This was served with a fresh raspberry sauce drizzled on top.)

Chocolate - Hershey’s Disappearing Cake

¼ cup butter
¼ cup shortening
2 cups sugar
1 tsp. vanilla
2 eggs
¾ cup cocoa
1 ¾ cups unsifted flour (all purpose)
¾ tsp. baking powder
¾ tsp. baking soda
1/8 tsp. salt
1 ¾ cups milk.

Grease and flour two 9 inch round cake pans. Cream butter, shortening, sugar, and vanilla until fluffy; blend in eggs.

Combine cocoa, flour, baking powder, baking soda, and salt in bowl; add alternately with milk to batter. Blend well. Pour into pans; bake at 350 for 30 to 35 min. or until toothpick inserted comes out clean. Cool 10 min. and remove from pans.

Top with your favorite frosting.

Seven Minute Icing

This is especially delicious on chocolate layer cake!

2 egg whites
1 ½ cups sugar
5 T. cold water
1/3 tsp. cream of tartar or 1 ½ tsp. light Karo
1 tsp. vanilla

Put all ingredients in top of double boiler. Beat with mixer until thoroughly mixed then place over rapidly boiling water. Beat with hand mixer for 7 minutes or until it stands in peaks.

Chocolate Sheet Cake

River Road Cookbook’s famous sheet cake. Mary Anna Adams prepared this for many office occasions. Good anytime, but best when served warm. Pour hot icing over warm cake and it’s heavenly. Top with vanilla ice cream for special occasions.

2 cups flour
2 cups sugar
½ cup margarine
¼ cup cocoa
1 cup water
½ cup shortening or oil
1 tsp. soda
½ cup buttermilk
2 eggs
1 tsp. vanilla

Combine flour and sugar in large mixing bowl. In saucepan heat to boiling point the margarine, cocoa, water and shortening or oil. Pour this over the dry ingredients and mix with a spoon or on low speed of mixer. Dissolve soda in buttermilk and vanilla. Add to mixture. Add eggs one at a time, increasing mixer speed to med. Mix until thoroughly combined. Pour into a greased 11 x 15 x 1 inch pan. Bake 20 min at 400 F.

½ cup margarine
¼ cup cocoa
6 T. milk
One 1 lb. box powdered sugar sifted
1 tsp. vanilla
½ cup chopped nuts (optional)

Melt margarine in saucepan. Add cocoa and milk. Bring to a boil and remove from heat. Mix in powdered sugar. Add vanilla and chopped nuts. Pour icing on hot cake as soon as you take it from the oven. Cut into squares. Serve hot or cold. Stays moist for a week. Freezes well. Yield, 35 squares.

Chocolate Cake

(no milk or eggs - very good)

Sift together 3 cups flour, 2 cups sugar, 6 T cocoa, 2 tsp. soda, 1 tsp. salt.

Add 2/3 cups Mazola oil, 2 T vinegar, 2 tsp. vanilla, 2 cups cold water.

Bake in ungreased 8 x 12" pan at 325F 30 to 35 min.

Chocolate Frosting (Microwave)

2 cups sugar
¼ cup cocoa
1/3 cup butter
2/3 cup milk
1 tsp. vanilla

Combine first 4 ingredients in large bowl. Cook in microwave until mix comes to a boil. Stir. Boil 2 minutes. Stir and boil 4 minutes. Cool. Add vanilla. Beat until spreading consistency. Enough to frost 2- 8" layers.

Chocolate Pudding Cake (microwave)

2 cups water
1 cup unsifted all purpose flour
¾ cup sugar
½ cup chopped nuts
2 T. cocoa
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 T. oil
½ cup milk
¾ cup sugar
¼ cup unsweetened cocoa

Measure water in 4-cup measure and place in microwave to boil (about 4 minutes). In 2 ½ qt. casserole, combine flour, sugar, nuts, cocoa, baking powder and salt. Add vanilla, oil and milk; mix until well combined. Spread evenly in dish. Combine sugar and cocoa; sprinkle over top of cake. Pour boiling water over all. Cook, uncovered, 9 minutes or until cake is no longer doughy. Serve with ice cream or whipped cream. 5 to 6 servings.

Coconut Sour Cream Dream Cake

(This moist cake is best if it sets for a couple of days before serving, and you must have an airtight cake container such as Tupperware for storing in refrigerator)

1 pkg. butter flavor cake mix
2 cups sugar
1 carton (8 oz.) commercial sour cream
1 pkg. (12 oz.) frozen coconut thawed
1 ½ cups whipped cream or frozen whipped topping thawed

Prepare the cake according to directions making 2 8" layers. Split both layers horizontally after they have cooled.

Blend together sugar, sour cream, and coconut, and chill. Spread all but 1 cup of the sour cream mixture between the four layers. Blend the remaining cup of the mixture with the whipped cream and spread on the top and sides of the cake. Seal in an airtight container and refrigerate for up to 3 days before serving. Keep refrigerated after cutting.

Dollie’s Pound Cake

Harold Oldham’s Mother’s recipe—a good old fashioned pound cake)

½ lb. real butter (1 cup)
2 cups sugar (cream together)
6 eggs.  Add one at a time
2 cups flour (mix on low speed)
¼ tsp. salt
1 T. vanilla

Bake in tube or bundt pan.

Dump Cake

Pour 1 large can sweet cherries into pan and level. Pour 1 large can crushed pineapple over cherries. Spread one box yellow cake mix over pineapple. Melt 2 sticks margarine and sprinkle over the cake mix. Sprinkle a bit of flaked coconut or nuts on top and bake according to cake instructions. Cake will be crunchy and you may top with whipped cream or ice cream.

Earthquake Cake

(Laverne Ulmer, served at class reunion ‘98, class of 58.

Spray a 9 x 13" pan with Pam. In bottom of pan, put 1 cup of coconut and 1 cup chopped pecans. Use cake mix of choice (a double fudge cake mix is great, or any favorite). Mix according to directions and spread over pecans and coconut. Cream together 1 stick butter, 1 8 oz. cream cheese. Add 1 box powdered sugar. Pour over cake mix. Bake at 350 for 30 minutes or until done.

Fig Cake

2 cups flour
1 ½ cup sugar
1 cup buttermilk
1 cup oil
3 eggs
1 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 pt. fig preserves
1 cup nuts

mix & bake in tube pan at 325 until done

Icing:

1 cup sugar
½ cup buttermilk
1 stick marg.
1 tsp. vanilla
½ tsp. soda
1 T. Karo

Boil 3 minutes, pour over cake while hot.

Italian Cream Cake

½ cup shortening
1 stick butter or margarine
2 cups sugar
1 tsp. vanilla
1 tsp. soda
1 cup buttermilk
2 cups flour
½ tsp. salt
2 cups coconut (or 1 can Angel Flake)
1 cup chopped pecans
5 eggs separated

(some people like this with almond flavoring--if you do, add it.

Cream butter and sugar, add the egg yolks, one at a time, beating well after each addition. Add dry ingredients, alternating with the buttermilk. Stir in coconut and pecans, then fold in stiffly beaten egg whites (five egg whites). Bake in three layers, 9" cake pans, at 350 for 35 to 40 minutes. Cool cakes before icing.

Cream Icing for Italian Cream Cake

1 stick butter or margarine
1 8 oz. pkg. cream cheese

(let cream cheese & butter soften at room temperature)

1 box powdered sugar, sifted
1 cup chopped nuts

Mix all together and let stand a few minutes , then frost the cake.

Chocolate Pound Cake

1 ½ cup shortening (1 cup may be butter or margarine)
3 cup sugar
5 eggs
3 cups. flour
½ tsp. salt
½ tsp. baking powder
½ tsp. cinnamon
½ cup cocoa
1 cup milk
2 tsp. vanilla

Cream shortening and sugar. Beat in eggs one at a time. Sift dry ingred. together. Beat in alternately with milk and vanilla. Bake in greased, floured, tube pan at 300F for 1 ½ hrs. or until done. Frost while hot.

2 T. cocoa 1 T. milk
2 T. butter 1 tsp. vanilla
1 ½ cup powdered sugar dash of salt

Melt butter. Blend in cocoa. Beat in sugar, milk, vanilla, & salt.

Ultra Lite Chocolate Cake

6 egg whites whipped (set aside and mix together other ingredients)/
1 cup sugar
½ cup cocoa powder
3 T. oil
2 more egg whites beaten, not whipped
chopped nuts
Stir the mix into the whipped egg whites.
Bake at 350 until done

Chocolatetown Special Cake

½ cup Hershey’s Cocoa
½ cup boiling water
2/3 cup shortening
1 ¾ cups sugar
1 tsp. vanilla
2 eggs
2 ¼ cups unsifted all purpose flour
1 ½ tsp. baking soda
½ tsp. salt
1-1/3 cups buttermilk or sour milk

(to sour milk, use 4 tsp. vinegar and milk to total 1-1/3 cups)

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mix. Blend in cocoa mix.

Pour into three greased and floured 8 inch or two 9-inch layer pans. Bake at 350 for 25 to 30 minutes for 8 inch pans or 35 to 40 minutes for 9 inch pans or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost as desired.

Fresh Apple Pecan Loaf

1 cup sugar
2 eggs beaten
½ tsp. salt
2 cup flour
1 cup pecans
½ tsp. vanilla
½ cup shortening
1 cup grated fresh apple
1 tsp. soda

1 ½ T sour milk or buttermilk

Cream sugar, shortening. Add eggs and apple. Mix in dry ingredients to which pecans have been added. Stir in buttermilk and vanilla. Pour into greased bread pan. Sprinkle with below topping. Bake 1 hour at 350F. Makes 1 loaf.

Topping: Mix together 3 T. sugar and 1 tsp. cinnamon.

Peter Paul Mound Cake

1 box Devil Food Cake Mix
baked, cooled, split

1 cup sugar
1 cup milk

Boil for one min., remove from heat & stir in 24 large marshmallows until melted. Stir in 14 oz bag coconut.

1 stick margarine
3 T. cocoa
3 T. milk

Heat until butter melts and beat in one lb. powdered sugar.

Sour Cream Coffee Cake

2 eggs
¾ cup dairy sour cream
2 T. margarine
2 cups Pillsbury Yellow Cake Mix
1 pkg. Pillsbury coconut pecan frosting

Candy:

Note: It is important when making candy that you use "pure cane" sugar. These recipes do not work with sugar substitutes. Some granulated sugar is part sucrose, so read the bag. Sugar that is part sucrose will not firm up or make the right consistency. A candy thermometer is very helpful.

1 ½ boxes powdered sugar
1 can sweetened condensed milk
1 lb. pecans
1 stick margarine melted
1 tsp. vanilla
2 cans coconut
Chill and roll into small balls.

Melt a 12 oz. pkg. Nestles Chocolate Chips and 1 cake paraffin.
Using a toothpick, dip balls in chocolate mixture. Place on waxed paper until cool. Makes a large batch.

Chocolate Caramel Pecans

1 14 oz. pkg. caramels
4 T milk
¼ tsp. vanilla
2 cups chopped pecans
¼ bar paraffin wax
1 12 oz. pkg. semi sweet chocolate morsels or chocolate bark

Melt caramels in milk and vanilla in heavy saucepan over low heat. Stir in pecans. Drop by tsp. onto buttered wax paper. Chill until cooled.

Melt paraffin and chocolate over low heat in heavy saucepan. Stir constantly. Dip caramels in chocolate and chill.

Cocoa Fudge (old fashioned recipe)

3 cups sugar
¼ tsp. salt
1 ½ tsp. vanilla
2/3 cup cocoa
3 T butter
1 ½ cup milk or cream

(nuts - optional)

Combine sugar, cocoa, salt, & milk in heavy saucepan. Cook and stir 'til it forms soft ball in cold water. Remove from heat. Set pan in cool water after you add butter and let it melt. When cool add vanilla. Add chopped nuts. Beat until it starts to thicken. Pour into buttered pan and let set until firm.

Stir well 3 cups sugar, ½ cup corn syrup, and 2/3 cup boiling water.
Bring to a boil stirring constantly.
Cook until hard ball forms and when a drop is placed in cold water.
Beat 3 egg whites stiffly before cooking syrup.
Pour 2/3 mixture into egg whites; beating as poured.
Re-cook 1/3 of the syrup for 1 minute.
Then pour it into the egg mixture and beat until thick and cooled.
Add 1 ½ tsp. vanilla, and 1 cup chopped nuts.

Pour into greased platter, or drop onto waxed paper by spoonfuls.

Fudge Royale

3 cups granulated sugar
½ cup cocoa
1 cup milk
1 T. butter or margarine
1 tsp. vanilla
1 cup chopped nuts

Combine sugar and cocoa in saucepan. Add milk, stir over low heat until sugar is dissolved, then bring to boil. Stir occasionally and cook to 236F. or until a small amt. of candy dropped in cold water forms a soft ball. Remove from heat. Add butter and vanilla but do not stir. Allow to cool for 15 minutes, then beat until mixture thickens. Stir in nuts and quickly pour into a buttered 8" square pan. Cut into squares. (about 25 squares)

(Peanut Butter Fudge variation) Omit chopped nuts and stir in ½ cup smooth or crunchy peanut butter. If desired sprinkle with chopped nuts.

Fudge

4 cups pure cane granulated Sugar
4 T. cocoa
1 cup milk
1 cup evaporated milk
¾ stick butter
1 tsp. vanilla

Combine sugar and cocoa in a saucepan. Stir in both milks and butter. Cook over medium heat, stir constantly until mixture begins to bubble. Cover, cook for 3 minutes without stirring. Uncover and stir gently. Continue cooking, stir occasionally until candy thermometer registers 236 F. or until a small amount of candy dropped in cold water forms a soft ball. Remove from heat and let cool for 15 minutes. Add vanilla. Beat candy until creamy and thick. Pour into a buttered 9-inch square pan. When cool and firm, cut into 1 ½ inch squares. Yield: 36 squares.

Fudge (Easy Microwave Recipe)

1 lb. confectioners sugar
½ cup cocoa
¼ cup milk
¼ lb. margarine
1 T. vanilla
½ cup chopped nuts

Blend sugar, cocoa, and milk. Place butter on top. Microwave Cook 2 min. Stir to mix, add vanilla & nuts. Put in greased 8 x 8 x 2" dish. Place in freezer 20 min. or refrigerator 1 hour. Cut and serve.

Martha Washington Balls

2 sticks margarine - soft
1 can sweetened condensed milk
2 boxes powdered sugar
2 tsp. vanilla
1 can coconut

pecans

Mix in that order. Chill overnight.

Melt 1 box semi sweet chocolate and ½ bar paraffin in double boiler. Roll into balls after chilling mixture. Dip candy with toothpicks into chocolate.

Millionaires

8 Hershey Bars
1 large bag caramels
2 T. cold water

Melt together caramels & water

3 cups chopped nuts

Mix caramels and nuts and drop on paper & chill. Melt ½ lb. (8) Hershey bars with 1/8 lb. paraffin. in top of double boiler over hot water. Spoon over caramel.

Mint Delights (also called Rocky Road Mint Fudge)

10 oz bag of mint chocolate chips (very hard to find)
(I have recently been able to find the green packages of Andes Creme De Menthe Baking Chips)
1 can sweetened condensed milk
1 med. size bag of miniature marshmallows (about 10 oz.)
1 to 2 cups chopped nuts

Melt chips, then add the sweetened condensed milk, mix well.

In a bowl on the side, have your marshmallows and nuts ready. Pour the chocolate mixture over this and mix with a spoon. Spread in buttered pan or Pyrex dish. Refrigerate.

Mints

1 8 oz. pkg. cream cheese
Mint Flavoring,
coloring (green, pink, yellow - for pastel mints)
2 lb. xxx sugar

Form into very small balls, rolls in powdered sugar, press down with bottom of glass

Orange Coconut Balls

1 small can frozen orange juice
1 box powdered sugar
1 stick butter
1 large pkg. vanilla wafers
1 large can Angel Flake coconut

Leave orange juice in refrigerator overnight to thaw. Cream sugar and butter. Crush wafers until fine. Add sugar to mixture. Blend in juice mixing well. Form into small balls and roll in coconut. Refrigerate. Makes about 100 balls.

2 cups sugar
¼ cup white Karo
¼ to ½ cup water (enough to dissolve sugar)
bring to boil
Pour in 2 cups peanuts
Cook until peanuts pop and taste done after dropping in cold water.
Stir in 1 tsp. baking soda -- stir in well (this is what makes it brittle)
Pour on greased cookie sheet or board. Allow room for spreading. Let cool and break into pieces.

Pecan Kisses

1 egg white
¾ cup brown sugar
½ tsp. vanilla
2 cups pecans

Beat egg whites into soft peaks. gradually add brown sugar and vanilla. Fold in pecans. Drop by spoonfuls on greased cookie sheet. Bake 250F 30 min. Cool and store in tight container.

Rocky Road Candy

¼ cup butter or margarine
1 cup (6 oz) semi-sweet choc. pieces
3 to 4 cups miniature marshmallows
½ cup chopped nuts.

In large bowl, combine butter and chocolate pieces. Cook, uncovered, 1 min. in microwave, or until chocolate is soft. Stir to combine butter and chocolate. Stir in marshmallows and nuts until coated with chocolate. Spoon onto wax paper or into greased shallow baking pan. Refrigerate until set, about 30 min. To serve, remove from wax paper or cut into squares. 24 pieces.

Rocky Road Mint Fudge

1 can sweetened condensed milk

1 10 oz pkg of mint choc. chips (may be hard to find.  Can sometimes find green pkg. of Andes Creme de Mint baking chips near the regular chocolate chips in the supermarket.)

average bag of mini marshmallows, about 10 oz.

nuts - any kind - I use 2 cups chopped pecans

Put marshmallows and nuts in large bowl and set aside.

Use double boiler and put choc. chips in to melt.   (or melt in microwave 2 minutes)
Pour in condensed milk, and stir 'til it looks fudgy.

Pour hot mix over marshmallows and nuts and stir until well coated. Spread in buttered pan and refrigerate.

Marshmallow Creme Fudge

3 cups sugar
1 cup evaporated milk
1 pint jar marshmallow creme
¾ stick butter or margarine
1 12 oz pkg. or two 6 oz chocolate chips or 8 semi sweet choc. squares
1 cup chopped nuts.

Bring sugar, milk, and butter to a boil. Cook to med. soft ball stage (236) stirring frequently. Remove from heat. Then immediately add marshmallow cream, chocolate chips, and nuts. Stir until marshmallow creme and chocolate chips are melted. Pour into a 9" by 9" buttered pan. Let cool and mark into squares. Yield approx. 3 pounds.

Mix 4 ½ cups sugar
1 stick margarine
1 large can Carnation

Heat and let it come to a good boil. Boil about 3 minutes. Remove from heat and add:

1 (12 oz.) pkg. of semi-sweet chocolate chips
8 Hershey bars
Add 1 pint marshmallow cream
1 tsp. vanilla
5 cups chopped pecans.
Stir until melted and well mixed

Drop by teaspoonfuls onto waxed paper.

Peanut Clusters

¼ block paraffin
1 pkg. 6 oz. butterscotch bits
½ cup cream style peanut butter
1 ½ cups whole salted peanuts (6 ½ oz. can)

Melt butterscotch bits and paraffin and peanut butter in top of double boiler over hot, not boiling water. Add nuts, stir until well blended. Drop by tsp. onto wax paper or foil lined cookie sheet. Chill until firm. Makes 3 doz.

Pralines

(delicious - a gift from Sylvia McClung (when I taught at Claiborne Academy) who was kind enough to share the recipe)

2 cups granulated sugar
1 cup light brown sugar
1 stick butter
1 cup milk
2 T. Karo
4 cups pecan halves

Put all ingredients except pecans in a 3 qt. saucepan. Cook for about 20 minutes after boiling starts. Stir a lot. Add the pecans and cook until mixture forms a soft ball. Then beat it and drop spoonfuls on waxed paper.

Pecan Pralines

(Southern Living Magazine)

2 cups sugar
1 tsp. soda
1 cup buttermilk
1/8 tsp. salt
2 T butter or margarine
1 T light corn syrup
2 ½ cups pecan halves

Combine sugar, soda, buttermilk, and salt in a heavy 4 qt. saucepan; cook over med. heat to 210F (about 5 minutes), stirring constantly. Add butter, syrup, and pecans; continue cooking until candy reaches 234F (soft ball stage), about 5 minutes more, stirring constantly.

Remove from heat; beat with a wooden spoon for 2 to 3 minutes, just until mixture begins to thicken. Working rapidly, drop tablespoonfuls onto lightly buttered waxed paper; let cool. Wrap in waxed paper and store in airtight container. Yield- about 18 (3") pralines.

Pralines / New Orleans Cream Pralines

1 box (1 Lb.) light brown sugar
1/8 tsp. salt
1 T. butter
¾ c. evaporated milk
2 cups. pecans

In a 2 qt. pan combine brown sugar, salt, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Add pecans and continue cooking and stirring over med. heat to a soft ball (240) Remove from heat, stir in ½ t. vanilla, cool 5 min.

Stir rapidly until mix begins to thicken and coat pecans. Drop rapidly from a spoon onto alum. foil to form patties. If candy becomes too stiff to handle easily, stir in a few drops of water.

Creole Pralines

3 cups sugar
1 cup water
1 tsp. vinegar
1 T butter
3 cups pecans.

Combine sugar, water, and vinegar. Cook to 236F. Add butter and nuts; remove from heat. Beat until mixture begins to thicken. Drop from tsp. onto waxed paper. Cool. Makes 3 dozen.

Easy Original Pecan Pralines

2 cups firmly packed brown sugar
¼ cup water
2 ½ cups mixed pecan pieces and halves
1 T. butter

Combine sugar and water in 2 qt. saucepan; heat to boiling, stirring constantly. Stir in pecans and cook until 235F. Remove from heat, stir in butter. Drop on waxed paper.

Pralines

Put 2 cups sugar in 6 qt. saucepan.
Add ¾ tsp. baking soda

Mix with wooden spoon.

Add 1 cup light cream (half & half)

Bring to boil over med. heat, then lower heat and cook until it is thick. (test drop in water)
It crystallizes while cooling and will be brown when done. Stir with wooden spoon all this time.

Remove from heat and add 1 ½ T. butter. Measure accurately or it won’t get firm. Add 2 cups pecans and stir until thick. Spoon onto wax paper with silver spoon.

Uncooked Fondant

Blend together:

1 stick margarine
1/3 cup light corn syrup
½ tsp. salt
1 tsp. vanilla

Then add:

1 box powdered sugar sifted

Knead with hands until smooth and satiny. Make into small balls and press with a glass.

Variations:

chocolate: add 1/8 cup cocoa

Coconut: roll in coconut, top with cherry

Nut: add ¾ cup. chopped pecans

Food coloring optional

Cookies and Bar Cookies

Alabama Chocolate-Praline Jumbo Christmas Mud Squares

Assemble:
¾ cup graham cracker crumbs
¾ cup finely chopped pecans
¼ cup firmly packed brown sugar
¼ cup butter or margarine, melted
Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9-inch square pan. Bake at 350 for 6 to 8 minutes. Cool slightly
1 (12-oz) jar commercial caramel-flavored topping
3 T. all-purpose flour
Combine caramel topping and 3 T. flour, stirring well. Spread topping on crust to within ¼ inch from edge of pan. Set aside.
1 cup butter or margarine
4 (1-oz) squares unsweetened chocolate
Combine 1 cup butter and unsweetened chocolate in a heavy saucepan; cook over low heat until melted.
 Stir in sugar and next 3 ingredients; pour mixture over reserved caramel topping in pan.
1 ½ cups sugar
1 cup all purpose flour
4 eggs, beaten
1 tsp. vanilla extract
Chocolate Frosting (Recipe below)
Sifted powdered sugar (optional
Pecan halves (optional)
candied cherries (optional)

Bake at 350 for 50 minutes. Cool slightly and spread with Chocolate frosting. Lightly sift powdered sugar over frosting if desired. Garnish with pecan halves and candied cherries, if desired. Yield 16 squares.

1 T. butter or margarine
2 T. cocoa
2 T. water
1 cup sifted powdered sugar
¼ tsp. vanilla extract

Combine first 3 ingredients in a small saucepan; cook over med. heat until mixture thickens. Remove from heat; stir in powdered sugar and vanilla. Yield: about 1 cup.

Aunt Opal’s (Granny Williams’ sister) Sugar Cookies

1 cup real butter
2 cups sugar
2 eggs well beaten
½ cup milk
4 tsp. baking powder
5 cups flour
Roll out and cut.

Bake on greased pan at 375 F.

Brown Sugar Bars

1 # brown sugar
2 cups Bisquick
4 eggs
1 cup nuts (optional)

Bake until it rises, and falls.

Chewy Noels

2 tsp. butter or margarine
2 eggs
1 cup brown sugar packed
5 T. flour (self rising)
1 cup chopped nuts
1 tsp. vanilla

Confectioners sugar

Set oven at 350 F. Melt butter in a 9" pan over low heat, then take off stove. Beat eggs slightly, combine sugar, flour and nuts, stir in beaten eggs. Add vanilla, pour this mixture over the butter. Do not stir. Bake 20 minutes. Turn out of pan onto rack. Cut in oblongs, and dust bottom side with confectioners sugar.

Brownies

Melt together over hot water

2 sq. (2 oz) unsweetened chocolate
1/3 cup shortening
Beat in 1 cup sugar, 2 eggs

Sift together and stir in

¾ cup flour, ½ tsp. baking powder, 1/2 tsp. salt

Mix in ½ cup nuts

Spread in a well greased 8" square pan
Bake 30 to 35 min at med. temp.
Cool, slice, & serve.

Brownies (Hershey’s 5 minute Recipe)

¾ cup cocoa
½ tsp. baking soda
1/3 cup vegetable oil
½ cup boiling water (measure accurately)
2 cups sugar
2 eggs
1 ½ cup unsifted all purpose flour
1 tsp. vanilla
Stir cocoa and baking soda in mixing bowl.
Blend in 1/3 cup veg. oil

Add boiling water; stir until mixture thickens.
Stir in sugar, eggs and remaining 1/3 cup oil; stir until smooth.
Add flour, vanilla and salt, blend completely.
Pour into lightly greased 13 x 9 baking pan or 2 square 8" pans
Bake at 350 F. for 35 -40 minutes (30 min if 2 pans).
Frost if desired.

Blonde Brownies

1 tsp. vanilla
1 egg
¼ cup butter - melted
1 cup brown sugar
½ cup flour
½ cup nuts
¼ tsp. salt
1 tsp. baking powder.

Stir, Pour into greased and floured 9 x 9" pan. Bake at 350 for 30 min.

Butter Pecan Cookies

1 cup butter or margarine
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 tsp. vanilla
2 ¼ cup flour
1 tsp. soda
½ tsp. salt
1 cup chopped nuts.

375 F., 10 min, makes 48

Caramel Spice Oatmeal Cookies

(crisp, lacy cookies)

2/3 cup flour
½ tsp. each salt and baking powder
¼ tsp. each cinnamon and nutmeg
½ cup each granulated sugar and packed light brown sugar
½ cup butter or margarine, softened
1 egg
½ tsp. vanilla
1 ½ cups old fashioned or quick rolled oats
¼ cup chopped walnuts

In large bowl, mix flour, salt, soda, cinnamon, and nutmeg. Add sugars, butter, egg, and vanilla. Beat until smooth. Stir in oats and walnuts. Shape in two 1-1/2 inch diameter rolls. Wrap in waxed paper; chill thoroughly at least 3 hours. Slice ¼ inch thick. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 F. oven for 10 to 12 minutes until golden brown. Remove to racks to cool. Makes 48.

Cookies (Freda Moore)

Beat 1 egg white until stiff
Add 1 cup brown sugar, continue beating then add

2 T flour
1 T vanilla
2 cups nuts

Drop on greased cookie sheet, bake 55 min in 250 F. oven

Cristy’s Brownies

1 ½ cup flour
2 cups sugar
10 Tbs.. cocoa
1 cup Crisco
4 beaten eggs
1 tsp. vanilla

Bake 375 for 30 min. or 'til done.

Cristy’s Peanut Butter Cookies

1 cup shortening, half butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 ½ cups self rising flour

Heat oven 375 F.

Make dough into balls and place on cookie sheet. Press with a fork to flatten.

Bake 10 to 12 minutes.

Chocolate Almond Bars -Microwave

½ cup soft butter or marg.
½ cup packed brown sugar
1 ¼ cup flour
¼ tsp. salt
1 six oz pkg. milk choc. morsels
½ cup chopped almonds.

Combine butter and sugar until creamy. Sift flour and salt together, blend into butter. Press into 13 x 9" dish, bake 4 or 5 min. Turn after 2 min. Sprinkle choc. morsels over top. Return to microwave for 1 min.. Spread. Sprinkle almonds on top. Cut into 2 x 1" bars.

Tanya’s Chocolate Chip Cookies

1 stick margarine
¾ cup Crisco
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 cups self rising flour
1 cup chopped nuts
1 large pkg. choc. chips.

Mix, drop, bake at 375 for 8 to 10 min.

Chewy Chocolate Cookies

1 ¼ cups butter or margarine softened
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups unsifted all-purpose flour
¾ cup Hershey’s cocoa
1 tsp. baking soda
½ tsp. salt
1 cup finely chopped nuts (optional)

Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda, and salt; blend into creamed mixture. Stir in nuts. Drop by tsp. onto ungreased cookie sheet. Bake at 350 F. for 8 to 9 minutes. Do not over bake, cookies should be soft. They will puff during baking and flatten while cooling. Remove to wire rack after set. 4 ½ dozen.

Chocolate-Caramel Layer Squares

1 14 oz bag caramels
2/3 cup evaporated milk, divided
1 (18 ½ oz) pkg. regular German chocolate cake mix
¾ cup butter or margarine, softened
1 cup chopped nuts
1 (6 oz.) pkg. semisweet chocolate morsels

*Combine caramels and 1/3 cup evaporated milk in top of double boiler; cook, stirring constantly, until caramels are completely melted. Remove double boiler from heat.  (Be careful not to get mixture on skin as this will burn)

*Combine cake mix, remaining 1/3 cup milk, and butter, mixing with electric mixer until dough holds together; stir in nuts. Press half of cake mixture into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 6 minutes.

*Sprinkle chocolate morsels over crust. Pour caramel mixture over chocolate morsels, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return pan to oven, and bake 15 to 18 minutes; cool. Chill 30 minutes; cut into small bars. Yield: about 5 dozen.

Congo Squares

2/3 cup shortening
1 box lt. brown sugar
3 eggs
2 ¾ c. flour
2 ½ t. baking powder
½ tsp. salt
1 cup chopped nuts
1 6-oz pkg. chocolate chips..

Melt shortening over low heat, add brown sugar and beat well. Coll. Add eggs & mix. Combine flour, baking powder, and salt, sift and add to sugar mixture. Mix well. Add nuts and chocolate bits. Spread in a greased 15 x 12 x 1" pan and bake at 325 for 30 min. cool and cut into squares. (4 doz.)

Date Nut Balls

(Laverne Neal)

½ cup butter
¾ cup sugar
1 8-oz pkg. chopped dates
2 ½ cups rice cereal
1 cup chopped pecans

Combine butter, sugar, dates in saucepan. Bring to boil. Cook, stirring constantly for 3 minutes. Stir in cereal & pecans. Cool to touch. Shape into ball and roll in powdered sugar.

Fine Sugar Cookies

1 cup butter or margarine, softened
½ cup confectioners’ sugar
¾ cup granulated sugar, divided
1/8 tsp. salt
1 egg
1 tsp. vanilla
2 ½ cups flour
½ tsp. each baking soda and cream of tartar
½ tsp. nutmeg (optional)

In large bowl beat butter, xxx sugar, ½ cup granulated sugar, and the salt. Add egg and vanilla; beat until light and fluffy. Stir together flour, soda, and cream of tartar; sift into mixture. Chill about 2 hours or until dough is easy to handle. Shape in ¾ inch balls. Place 2 inches apart on ungreased baking sheet. Flatten to 1 ½ inches with glass buttered on bottom and dipped in remaining ¼ cup granulated sugar mixed with nutmeg. Sprinkle any remaining sugar on top. Bake at 350 F. for 10 to 12 minutes until golden. Remove to wire rack while warm. (makes 84)

I don't have my own Grandma's sugar cookie recipe.  I wish I did, because they were delicious.  She always kept a great big pickle jar full (the old fashioned jar with a screw on lid and a wire bail).  She was always ready when we kids were there and she was prepared with these homemade treats.  Of course she used real butter and cream and a taste I'll never forget.  Below are some similar recipes.

Grandma’s Old Fashioned Southern Tea Cakes 1935

½ cup butter
1 cup sugar
1 egg beaten
¼ cup milk
2 t. baking powder
2 ½ cup flour
Cream sugar, butter, & egg together
Add dry ingredients. Roll out ¼ in. thick
Cut, Bake 350

Grandma’s Tea Cakes

1 cup shortening
1 ½ cup sugar
3 eggs
4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ cup buttermilk
1 to 1 ¼ tsp. almond extract

sugar (optional)

Cream shortening; gradually add sugar, beating well at med. speed of an electric mixer. Add eggs, one at a time, beating after each addition

Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk. Mix well. Stir in extract. Cover and chill 1 hr.

Roll dough to ¼ inch thickness on floured surface. Cut with a 2 ¼ inch round cookie cutter; place on greased cookie sheets. Bake at 350 for 15 minutes or until edges begin to brown. Sprinkle with sugar, if desired. Cool. Yield: 4 dozen.

Dropped Tea Cakes

(an easy beginner recipe for children)

1 cup butter softened
2 ¼ cups sugar
4 eggs
4 ½ cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. nutmeg (optional -- some people don’t care for nutmeg)
¼ cup buttermilk
1 tsp. vanilla

Cream butter, and gradually add sugar, beating well at med. speed. Add eggs, beat. Combine dry ingredients and add to creamed mixture alternately with buttermilk, mixing well. Add vanilla. Drop dough by tablespoonfuls onto a greased cookie sheet. Bake at 375 for 8 to 10 min. or until lightly browned. Cool. Yield: 6 dozen.

Hello Dolly Cookies (one of my favorites!)

2/3 stick margarine or butter
1 cup graham cracker crumbs
1 cup shredded coconut
1 cup chocolate morsels
1 cup chopped pecans
1 can condensed milk

Heat butter in pan to melt, then add items in order shown above, in layers.
Bake in 9 1/2" square pan, in 325 degree oven for 30 minutes. Let cool before cutting into squares.

Lemon Bars Deluxe

(a favorite)

2 ¼ cups all purpose flour, divided
½ cup powdered sugar
1 cup margarine, softened
4 eggs, beaten
2 cups sugar
1/3 cup lemon juice
½ tsp. baking powder

Powdered sugar

Sift together 2 cups flour and ½ cup powdered sugar. Cut in margarine until mixture clings together; press into a greased 12 x 9 x 2-inch pan. Bake at 350 for 25 to 30 min. or until lightly browned.

Combine eggs, sugar, and lemon juice; beat well. Sift together ¼ cup flour and baking powder; stir into egg mixture. Pour over baked crust. Bake at 350 for 25 to 30 min. or until lightly browned. Sprinkle with powdered sugar. Cool; cut into bars. Yield: 3 dozen bars.

Lemon Squares

1 cup flour
¼ cup sugar
1 stick softened butter
2 eggs beaten
1 ½ cup brown sugar
1 cup finely chopped pecans
2 T flour
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla

¾ cup powdered sugar
1/3 stick oleo
lemon juice

Sift flour & sugar. Combine with softened butter. Press into 13" x 9" pan. Bake at 350F for 12 min.

Mix eggs, brown sugar, pecans, 2 T flour, baking powder, salt & vanilla. Pour over crust. Bake @ 350 for 25 min. Cool

Mix icing to spreading consistency. (sugar, oleo, and lemon juice)

Mamaw Cramer’s Tea Cakes

(Micki Moring)

3 cups sugar
1 cup shortening
3 eggs
2 tsp. soda
1 cup milk

flour

Cream shortening and sugar. Add eggs. Beat well. Mix in soda and milk. Add enough flour so that dough can be rolled into small balls. Bake on greased baking sheet at 375F

Minute Chocolate Cookies

2 cups sugar
4 T cocoa
1 stick butter or margarine
½ cup milk
Mix and boil 1 minute

Remove from heat and cool

Add ½ cup peanut butter
3 cups oatmeal
1 tsp. vanilla

Bake on waxed paper at 350F

Mrs. Andrews Refrigerator Cookies - 1953

This recipe tales ,me way back to my teenage years in the country,  with memories of the Warsaw Community, Andrews Elementary and Jr. High, the Bayou Macon river, and the Baptist Church.

1 cup butter
½ cup brown sugar
½ cup white sugar
1 egg
½ t. vanilla
2 cups all purpose flour
½ t. soda
¼ t. salt
¾ cup chopped nuts

(you may want to double the recipe)
Mix all ingredients. Roll in wax paper. Chill, slice, and bake.

Neiman-Marcus Cookies

2 cups melted butter or Crisco
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups blended oatmeal (measure before blending in blender to fine powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1 (8 oz) grated Hershey bar
3 cups chopped nuts

Cream butter and both sugars; add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda and baking powder. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375F. Makes 112 cookies.

(This is better if you let dough set in refrigerator for a couple of hours first.)

Oatmeal Cookies

(a family favorite from Mary Alice Youngblood)

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla

    Mix with mixer.

3 cups oatmeal

    Stir in oatmeal.

    Mix in sifter:

1 ½ cups flour
1 tsp. soda
1 tsp. cinnamon
½ tsp. salt

Raisins and nuts if desired.

Drop on ungreased baking sheets and bake at 350.

Tanya has varied this recipe by omitting the cinnamon and adding a pkg. of chocolate chips.  It's one of the most delicious cookies you will ever eat and no one makes them better than she does.

Pecan Bars

1/3 cup butter or margarine, softened
½ cup firmly packed brown sugar
1 1/3 cups all purpose flour
½ tsp. baking powder
¼ cup finely chopped pecans

Pecan Topping

Cream butter and sugar; add flour and baking powder, blending until mixture resembles coarse cornmeal. Stir in pecans.

Pat above mixture firmly into a well greased 13 x 9 x 2 inch pan. Bake at 350 for 10 minutes.

Cover with Pecan Topping, and bake 25 to 30 additional minutes. Let cool before cutting into bars. Yield 30 bars.

2 eggs beaten
¾ cup dark corn syrup
¼ cup firmly packed brown sugar
3 T. all purpose flour
½ tsp. salt
1 tsp. vanilla
¾ cup chopped pecans. (or more if you prefer)
Combine all ingredients except pecans; pour over partially baked crust. Sprinkle with pecans. Yield: topping for 30 bars.

PECAN PIE BARS

Pecan Chewies

½ cup margarine, softened
1 16 oz. pkg. light brown sugar
3 eggs
1 ½ cup self rising flour
1 tsp. vanilla
1 cup chopped pecans

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, blending well. Stir in vanilla and pecans. Pour batter into a greased 13 x 9 x 2 inch pan. Bake at 350F for 30 to 35 minutes. Cut into 30 squares.

Refrigerator Nut Cookies

1 stick soft butter or margarine
1 cup granulated sugar
2 tsp. vanilla
1 egg, unbeaten
1 ¾ cups sifted all purpose flour
½ tsp. soda
½ tsp. salt
½ cup chopped nuts

Cream butter and sugar until fluffy. Beat in vanilla and egg. Sift dry ingredients together, add nuts. Gradually add to sugar mixture, beating well after each addition. Shape into long rolls (2 inch diameter) on waxed paper. Chill rolls in refrigerator several hours, overnight or even a week. Slice 1/8 to ¼ inch thick. Bake on ungreased cookie sheet in 400F. oven about 7 minutes. Yield 6 dozen. On hot days slice a little thicker and be sure to return remaining dough to refrigerator while each batch of cookies bakes.

Pecan Butter Cookies

1 cup butter or margarine softened
1 cup sugar
2 egg yolks
¾ tsp. vanilla extract
¾ tsp. almond extract
½ tsp. lemon extract
2 cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
about 1 cup pecan halves

Cream butter, add sugar gradually beating until light & fluffy. Add egg yolks one at a time beating after each addition. Stir in flavorings. Combine dry ingredients & mix well. Roll dough into 1-inch balls. Place 2" apart on ungreased cookie sheet. Press a pecan half into center of each cookie. 300 degrees, 20 min., makes 3 ½ dozen.

Poppyseed Cookies

½ cup Butter or Margarine
1/3 cup sugar
2 egg yolks
1 cup flour
1/3 tsp. salt
¼ tsp. grated lemon rind
½ tsp. vanilla
2 tsp. poppy seed

Cream butter and sugar. Beat in egg yolks and other ingredients. Mix well, cover bowl, and chill at least 2 hours. Shape dough into 1 inch balls, place on greased cookie sheet. Flatten with fork. Bake 375F for 10 min. (2 doz. cookies.)

Powdered Sugar Cookies

1 ½ cups + 2 T. I Can’t Believe It’s Not Butter
3 ½ cups flour
1 1/3 cups powdered sugar
1 1/3 cups chopped walnuts
1 tsp. vanilla

Preheat oven to 350.

Cream together the softened marg. and powdered sugar until fluffy. Blend in 1 tsp. of vanilla. Blend in flour and cream until fluffy. Stir in the chopped nuts. Drop from tsp. on ungreased cookie sheet, about 2 inches apart. Use the palm of your hand or a spoon to press out the cookies on the cookie sheet Bake for 10 to 14 min. After cookies have cooled, using a sieve, sprinkle powdered sugar on the top of the cookies as desired. Makes about 4 dozen.

Sand Tarts

1 cup butter
2 cups flour
6 T heaping, powdered sugar
1 cup crushed finely chopped pecans

Mix all ingredients, shape in small balls. Bake 30 min. at 275F. While still hot roll in powdered sugar.

Tea Cakes

3 cups flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt
1 cup sugar
1 cup shortening
2 eggs
1 tsp. vanilla

Sift dry ingred. Cut in shortening, add eggs and vanilla, and mix well. Drop onto greased baking sheet. Bake at 425 F. until edges are golden.

½ cup butter flavored Crisco
1 cup sugar
2 eggs
1 tsp. vanilla

Cream together well. Then add alternately

2 ½ cups all purpose flour
½ tsp. soda
½ tsp. salt
½ cup sour milk (or sour cream)

Mix together well, then drop by teaspoon on a greased cookie sheet. Bake in moderate oven.

Pies/ Puddings/Cobbler

Never Fail Pie Crust

3 cups flour
1 cup Crisco
½ tsp. salt
1 egg
5 T. ice water (may need a few drops more)
1 T. Vinegar

Mix flour, Crisco, & salt. Add egg, water & vinegar. Use no more flour. Roll out on floured board. Makes 2 crusts

(If you have a food processor, it makes this easier.  If not use a pastry blender.)

5 to 6 cups sliced and peeled cooking apples
½ cup unsifted all purpose flour
½ cup rolled oats
¾ cup firmly packed brown sugar
1 tsp. cinnamon or apple pie spice
1/3 cup butter or margarine

(if desired add ½ cup chopped pecans)

In 2 qt. 8x8 baking dish, arrange apples. Combine flour, rolled oats, brown sugar and cinnamon. Cut in cold butter until crumbly. Sprinkle on top of apples. Bake in 350F oven about 25 - 30 minutes, or in microwave up to 10 minute until apples are done.

Apple Crisp - sugar free version of above

5 to 6 cups sliced and peeled apples
Place apples in Pyrex dish, and sprinkle two pkgs. Sweet & Low over top
½ cup stone ground whole wheat flour
½ cup rolled oats
3 or 4 pkgs. Sweet & Low
1 tsp. cinnamon
1/3 cup butter
½ cup chopped pecans.

Bake as above

Apple Crunch

(egg & wheat free)

3 large cooking apples, peeled and thinly sliced
½ cup sugar
¾ tsp. cinnamon
1/2 tsp. salt
1/2 cup quick cooking or old fashioned oats uncooked
3 T butter or margarine melted

Preheat oven 350 F. Place apples in 8 x 8 baking pan, sprinkle with 2 T of the sugar, cinnamon and salt; toss gently to mix. In small bowl, with spoon, stir remaining sugar, oats and butter or margarine until mixture resembles coarse crumbs; sprinkle evenly over apples. Bake 30 minutes or until apples are tender and top is lightly browned. Serve warm or cold. Serves 6.

Apple Pie

(Carole Ann Thomas - a favorite baked in a paper bag)

1 unbaked pie shell
7 cups sliced and peeled apples, mixed with 2 T. lemon juice

Mix together:

½ cup sugar
1 tsp. cinnamon
2 T. Flour

Mix & toss apples in sugar flour mix and place in pie shell.

Mix and sprinkle over pie:

½ cup sugar
½ cup butter
½ cup flour

Place pie in a paper bag and fasten well (staple) ends.

Bake 450 for 1 hour.

Apple - Upside Down Apple Pecan Pie

(This is a delicious pie, but I personally don’t care for nutmeg, so I always omit it.)

1 cup chopped pecans
½ cup firmly packed brown sugar
1/3 cup margarine or butter, melted
15 oz pkg. Pillsbury all ready pie crusts
1 tsp. flour
6 cups (6 med.) sliced peeled apples
¼ cup sugar
2 T flour
½ tsp. cinnamon
1/8 tsp. nutmeg

Heat oven to 375F. In 9-in. pie pan, combine pecans, brown sugar and margarine; spread evenly over bottom of pan. Prepare pie crust according to pkg. directions for 2-crust pie, placing bottom crust over pecan mixture in pan.

In large bowl, combine apples, sugar, flour, cinnamon and nutmeg; mix lightly. Spoon into pie crust-lined pan. Top with second crust and flute; cut slits in several places. Bake at 375 F. for 40 to 50 minutes or until crust is golden brown and apples are tender. (Place pan on foil or cookie sheet during baking to guard against spillage.) Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Garnish as desired. 8 servings.

Swedish Apple Pie

(Aunt Lovie’s recipe--Granny likes this one)

Grease pie pan and fill with thin sliced apples. Sprinkle with 1 T. sugar and 1 tsp. cinnamon (I prefer more cinnamon)

Mix together:

1 cup flour
1 cup sugar
¾ cup chopped nuts
¾ cup melted margarine
1 beaten egg
Pour over apples. Bake until top is golden brown. (350 for about 45 min.)

Banana Cream Supreme

(a Pampered chef recipe prepared at my party in ’98 and several times thereafter)

16 (5" x 2 1/2" graham cracker squares, chopped
¼ cup butter or margarine melted
3 T. sugar
1 cup sour cream
½ cup cold milk
1 pkg. (3.4 oz) vanilla instant pudding and pie filling
1 container (12 oz) frozen whipped topping, thawed
3 med. bananas, sliced
2 T. grated pecans.

Place chopped graham crackers in bowl, and add butter and sugar, mixing well. Press into spring form pan (or Pyrex rectangular baking dish). Whisk sour cream and milk until blended, add pudding mix, whisk until dissolved. Add whipped topping, mixing well. Spread half of filling over crust. Slice bananas and arrange over filling. Spread remaining filling over bananas. Grate pecans over top. To serve, remove collar from Spring form Pan; cut into wedges, and serve. Serves 12.

This needs to set for at least 30 min. in refrigerator to reach serving temp. May use lower fat versions of dairy products.

Banana Pudding (an old-fashioned original)

½ cup sugar
3 T. all purpose flour
dash salt
4 eggs
2 cups milk
½ tsp. vanilla
43 vanilla wafers (approx.)
5 or 6 med. ripe bananas, sliced

Reserve 2 T. sugar. In top of double boiler combine remaining sugar, flour and salt. Beat in 1 whole eggs and 3 egg yolks. Reserve 3 egg whites. Stir in milk. Cook, uncovered over boiling water, stirring constantly, 10 minutes, or until thickened. Remove from heat; stir in vanilla.

Spoon about ½ cup custard onto bottom of 1 ½ qt. round casserole; cover with wafers. Top with a layer of sliced bananas; pour about 2/3 cup custard over bananas. repeat layers ending with bananas then custard on top.

In small bowl beat reserved egg whites until stiff but not dry; gradually add reserved 2 T sugar; beat until mixture peaks. Spoon on top of custard sealing to edges. (Leave no openings --a total cover and sealing to edges will assure the meringue won’t "weep."

Bake at 425 for 5 min or until lightly browned. Serve warm or chilled.

1 large box vanilla Jello instant pudding
1 box vanilla wafers
1 12-oz cool whip
1 can low fat sweetened condensed milk
8 large bananas, or more if desired

Layer large bowl with half the vanilla wafers and bananas.

Mix pudding as directed on box. Fold in sweetened condensed milk and 2/3 of the cool whip. Lightly fold in remaining bananas and wafers and pour into bowl. Cover top with cool whip.

I have made this without the sweetened condensed milk, and used sugar free instant pudding and light cool whip for a lighter version. Very good.

Blackberry Cobbler (Granny’s quick recipe)

Berries--a couple of cups or whatever you picked :-)
¾ cup self rising flour
¾ cup sugar
¾ cup milk.
Mix the flour, ½ of the sugar, and all the milk. In a Pyrex dish, melt ¾ stick of margarine. Pour the flour mixture into the dish of melted margarine on top of this pour the berries which you have heated. Sprinkle remaining sugar on top. Bake at 350F until brown.

Chocolate Dream Pie

2 envelopes Dream Whip Whipped Topping Mix
2 ¾ cups cold milk
1 tsp. vanilla
2 pkgs. (4 oz) Jell-O Choc. instant pudding mix
1 baked 9 inch pie shell, cooled

Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on pkg., using large mixer bowl.

Add remaining 1 ¾ cups milk and pie filling mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell. Chill at least 4 hours. Garnish as desired.

Guilt Free Chocolate Pie

Fat free cream cheese -stir by hand-don’t use mixer
Add 2/3 cup nonfat dry milk powder
Sugar free instant chocolate pudding
1 cup water
Mix in by hand:
1 tsp. almond extract
¼ cup reduced calorie whipped topping
Put in chocolate pie crust.

Top with mixture of Reduced calorie whipped topping, almond extract, and sugar free chocolate beverage mix. Sprinkle mini choc. chips and slivered toasted almonds over top.

215 calories & 7 grams fat per slice

Chocolate - Kentucky Bluegrass Fudge Pie

2/3 cup sifted all-purpose flour
½ cup cocoa
¼ tsp. salt
1 ½ cups coarsely chopped walnuts
½ cup (1 stick) butter softened
1 cup sugar
2 eggs
3 tsp. vanilla
1 pint vanilla ice cream (optional)

Grease pie plate. Preheat oven to moderate 350F.
Combine flour, cocoa and salt on was paper.
Spread walnuts in a shallow pan and toast for 20 min. Cool and reserve.

Beat butter, sugar, eggs and vanilla in a med. size bowl until light and fluffy. Stir in flour mixture until well blended. Stir in toasted walnuts. Turn into prepared pan.

Bake in preheated 350F oven for 30 min. or until a wooden pick inserted in center comes out clean. Do not over bake. Cool on wire rack. Remove from pan. Spoon ice cream over top of each slice.

Chocolate Soufflé

2 envelopes unflavored gelatin
2 ¼ cups cold water
1 ½ cups sugar
4 eggs, separated
1 8 oz pkg. Philadelphia Cream Cheese
3 1-oz squares unsweetened chocolate melted
½ tsp. almond extract
1 cup whipping cream, whipped

Soften gelatin in 1 cup water; stir over low heat until dissolved. Add remaining water; remove from heat. Blend in 1 cup sugar and beaten egg yolks; cook, stirring constantly 5 to 7 minutes over low heat or until thickened. Combine cream cheese and chocolate, mixing until well blended. Gradually add gelatin, mixing until blended. Stir in extract. Chill until slightly thickened. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture.

Wrap 3-inch collar of foil around top of 1 ½ qt. soufflé dish, secure with tape. Pour mix into dish, chill until firm. Remove collar before serving. Garnish with toasted sliced almonds and additional whipped cream if desired. 8 to 10 servings.

Easy Peach Cobbler

¼ cup I Can’t Believe It’s Not Butter
4 cups peeled and sliced peaches, nectarines or apples.
½ cup sugar
1 T. plus 2/3 cup variety baking mix
½ tsp. ground cinnamon
2 T firmly packed brown sugar
2 T. Milk.

1 1 qt. shallow casserole, combine fruit, sugar, 1 T baking mix and cinnamon. In med. bowl mix remaining 2/3 cup baking mix with brown sugar. Cut in Margarine until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400 for 30 min. or until toothpick inserted into crust comes out clean. Let stand 5 min. Serves 6.

Peach Cobbler

8 T. (1 stick) butter
1 cup sugar
¾ cup self rising flour
¾ cup milk
One 28 oz. can sliced peaches in syrup undrained. (or fresh fruit prepared as below)

(if you use fresh fruit, (blueberries, strawberries, blackberries, cherries, apples, peaches, or pears) put 2 cups of fruit and 1 cup of sugar and 1 cup of water in saucepan and bring to a boil. Simmer for 10 min., stirring often, making sure sugar is completely dissolved. Substitute this for canned peaches)

Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup (juice). Still do not stir; batter will rise to top during baking. Bake for 35 to 45 minutes. Good with fresh whipped cream, or vanilla ice cream.

Serves 8 to 10.

Four Layer Delight

1st Layer: 1 stick margarine
1 cup flour
½ cup chopped pecans
If using large pan, double recipe.

    Melt Margarine, add flour & pecans. Mix well, spread into pan, Bake at 375 for 15. min.
    2nd Layer: Cream together 8 oz. soft cream cheese with
1 cup cool whip
1 cup powdered sugar
    Spread over 1st layer

    3rd. layer:
Mix 2 small boxes instant chocolate pudding and 3 cups milk. Pour over 2nd layer.

    4th layer:
Spread cool whip over 3rd layer. Chill several hours before serving.

Hot Fudge Pie

¼ cup cocoa
2 T. flour
1 cup sugar
2 large eggs
2 tsp. vanilla
1 stick margarine
1 pie shell unbaked

Bake 350 F. for 25 minutes. Serve warm with vanilla ice cream.

Quick Icebox Pie

1 can sweetened condensed milk
1/3 cup lemon juice
1 lg. carton cool whip
1- 10 oz carton frozen strawberries thawed
1 cup chopped pecans
2 graham cracker crusts

Combine milk, lemon juice, cool whip in mixing bowl. Mix in strawberries and pecans. Pour into crusts, and chill until ready to serve. May substitute other frozen fruit for strawberries if desired.

2 8 oz. Dannon lite lemon yogurt
1 small instant vanilla Jello pudding
1 8-oz lite cool whip
Juice of one lemon
Keebler low fat crust.

Mix all together leaving ½ cool whip to top pie. Pour into crust. Chill until set, and serve.

Pies - Creamy Baked Cheesecake

1/3 cup margarine or butter, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar
2 (8-oz) packages cream cheese, softened
1 14-oz can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
3 eggs
¼ cup ReaLemon Lemon Juice from concentrate
1 8-oz container sour cream

Preheat oven 300. Combine margarine, crumbs and sugar, press firmly on bottom of 9 inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until set. Cool. Chill thoroughly. Spread sour cream on top. Garnish as desired. Refrigerate leftovers.

Toasted Coconut Pie

5 eggs
2 cups sugar
1 stick butter melted
¾ cup buttermilk
1 T. vanilla
½ to 1 cup flaked coconut
2 unbaked pie shells

Beat eggs. Add sugar, butter, milk, vanilla. Add coconut until filled. Bake at 350 for 30 to 35 minutes in unbaked pie shells.

Pies - Creamy Lemon Pie

3 egg yolks
1 14-oz can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
½ cup ReaLemon Lemon Juice from Concentrate
few drops yellow food coloring, optional
1 6-oz packaged graham cracker crumb pie crust
whipped topping

Preheat oven 350.

In med. mixing bowl, beat egg yolks, stir in milk, juice. Pour and bake 8 min. Cool and top with whipped topping. garnish with lemon slices if desired. Refrigerate.

Lemon Blender Pie

1 cup evaporated milk
1 cup lemonade made from concentrate or powder
1 8-oz pkg. cream cheese cut in chunks
1 pkg. instant lemon pudding mix
1 graham cracker crust

Combine milk, lemonade, and cream cheese in blender until smooth. Add pudding mix and blend until smooth. Pour into crust and garnish with lemon twists. Chill

Snicker Surprise (Bev. Barge)

1 lg. tub of Cool Whip
1 lg. pkg. vanilla pudding mix
1 cup buttermilk
2 lg. Snicker bars, chopped
1 gala apple, chopped

Mix in order given and wait for surprise. May add chopped nuts or bananas. It needs to sit in refrigerator for a little while before serving

Peach Ice Pie

1 ¼ cup water
1 pkg. lemon or peach gelatin
1 pint vanilla ice cream
½ tsp. almond extract
1 ½ cup sliced fresh peaches

whipped cream

Prepare 9" crust and bake. Cool.

Heat water to boiling in 2 qt. saucepan. Remove from heat. Add gelatin; stir until dissolved. Add ice cream, cut into pieces and add to hot liquid. Stir until melted. Add almond extract. Chill until thickened but not set (25 to 35 minutes) fold in peaches. Turn into pie shell. Chill until firm and top with whipped cream and add’l. peaches.

Pecan Pie  (Recipe on the Karo Bottle)

(Recipe on the Karo Bottle)
3 eggs slightly beaten
1 cup sugar
1 cup Karo light or dark corn syrup (I prefer light)
2 Tbsp margarine or butter, melted
1 tsp. vanilla
1 ¼ cups pecans
1 (9 “) unbaked pie shell

1.      Preheat oven 350°

2.      In large bowl stir first 5 ingredients until well blended.  Stir in pecans.  Pour into crust.

3.      Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  Serves 8.

 

Pecan Pie (Granny's old recipe)

½ cup melted butter or margarine
1 cup sugar
1 cup light corn syrup
4 eggs, beaten
1 tsp. vanilla extract
¼ tsp. salt
1 (9") unbaked pie shell

About 1 to 2 cups pecan halves (If pecans are plentiful, use more)

Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly until sugar is dissolved. Cool. Add eggs, vanilla, and salt; blend well. Stir in pecans and pour into pie shell. Bake at 325 for 50 to 55 minutes.

Plum Crostata (Italian Fruit Tart)

Pastry:  (the key to this flaky pastry is the cold butter and the ice water.  Don't let them get warm before you start making it.

1 ¼ cup all purpose flour
2 T. sugar
¼ tsp. salt
½ cup cold butter (no substitute)
4 T. ice water  (I put ice cubes in a cup with water and dip my water out when I'm ready for it)

Make pastry and refrigerate.   Roll into 12" circle and transfer to cookie sheet or baking stone. Using a food processor makes the curst a breeze to make, and if you don't have one, mix it with a hand pastry blender.

Filling:

6 T. sugar
1 T. cornstarch
1 # plums (about 3 cups sliced) peeled and cut into 1/8ths. (you can use peaces or other fruit.  You can mix some berries in or put some on top of the fruit)
½ tsp. orange peel
¼ tsp. cinnamon

Toss plums with sugar and cornstarch mix, orange peel, and cinnamon. Arrange on pastry leaving 1 ½ inch border. Spoon any remaining sugar and cornstarch mix over fruit. Beat egg yolk and water with fork. Fold pastry over plums and brush edge of pastry with egg/water mixture. Bake 25 to 30 minutes at 425 F.

(I use fewer plums and top with 10 oz fresh blueberries washed and drained on paper towels, and piled on top of plums)

You can substitute artificial sweetener and use stone ground wheat flour to make this a sugar-busters version. Delicious for dessert or breakfast. Serve warm (with vanilla ice cream if desired).

Strawberry Party Pies

I developed this recipe when we were growing strawberries, but producing only a few. This stretches the strawberries. Increase the quantity of berries if desired.

(recipe makes two 9" pies, or 24 individual pastries)

24 baked individual pastry shells or two baked pie shells
1 Box Strawberry Jello
1 cup boiling water
2 cans sweetened condensed milk
2 cups fresh sliced strawberries

Dissolve Jello in boiling water in large mixing bowl. Beat in sweetened condensed milk until well blended. Use mixer or rotary beater. Stir in strawberries. Fill baked pastry shells and top with whipped topping or cool whip and garnish with strawberry halves.

Strawberry Shortcake

4 cups sliced berries
4 - 6 T. sugar
Sprinkle sugar over washed and hulled berries.
2 cups biscuit mix
2 T. sugar
2/3 cup. half & half
¼ cup butter or margarine melted
1 egg beaten

Combine above 5 ingredients and beat 30 seconds with mixer. spoon into greased 8" cake pan. Bake at 425 for 15-20 min. Turn out & cool.

Slice crosswise into 2 equal parts. Place bottom half, cut side up on plate. Spoon half of strawberries onto bottom layer. Top with second half (cut side down) Spoon on remaining berries & top with whipped cream. Cut into wedges and serve 6-8.

Sweetened whipped cream or frozen topping for topping.

Miscellaneous Desserts or Sweet Snacks

Almond Peach Gelatin

1 envelope unflavored gelatin
¼ cup water
1 8-oz. pkg. cream cheese softened
½ cup sugar
½ tsp. vanilla
1 tsp. almond extract
1 cup milk
1 16-oz. can sliced peaches drained
1 cup frozen whipped topping thawed.

Combine gelatin and water in small saucepan. Let stand 5 min, then cook until dissolved. Set aside.

Beat together cream cheese, sugar, and almond extract. Add milk and beat until smooth. Stir in gelatin mixture.

Chop 1 cup of the peaches. Reserve remaining for garnish. fold dessert topping and peaches into mix. Pour into a 5 cup mold. Chill 4 hrs. or until firm. Unmold onto plate and garnish with reserved peaches. Serves 8.

Butter Pecan Ice Cream

2 cups chopped pecans
3 T. Butter
3 cans evaporated milk (not sweet condensed milk)
2 pkg. instant vanilla pudding
2 ½ cups sugar
1 tsp. vanilla
2 qts. milk

Saute pecans in butter and stir constantly about 5 min. until toasted. Cool.

Combine other ingred. Pour into freezer. Freeze about 10 min. stop and add pecans, and finish freezing.

Caramel Corn

2 cups brown sugar
½ cup white corn syrup
½ lb. (2 sticks) margarine
½ tsp. soda
pinch cream of tartar
dash salt
8 qts. popped corn.

Mix sugar, syrup, margarine in heavy pan, bring to a boil and cook 5 minutes. Remove from heat and add soda, cream of tartar, and salt. Immediately stir and pour over popcorn in a roaster pan. Mix well. Place roaster in 200F oven, bake 1 hour stirring occasionally.

Cherries Jubilee (FLAMBE’)

1 T. cornstarch
1 tsp. cold water
1 (16 oz) can dark cherries, drained (reserve liquid)
2 T. sugar
½ cup brandy
vanilla ice cream

Dissolve cornstarch in water, add sugar and liquid drained from cherries. Cook, stirring, until thick and transparent. Pour over cherries. Add brandy and light with a match. Stir as flame burns. Pour over ice cream. Serves 4 - 6.

Crepes

4 large eggs
2 cups plus 2 T. milk
2 cups all purpose flour, sifted
1 T. sugar
¼ tsp. salt
6 to 7 T unsalted butter, melted
2 to 3 T. veg. oil
Apricot or peach marmalade for filling or fresh fruit such as strawberries sliced.

powdered sugar

In med. bowl, whisk together eggs and 2 c. milk. Whisk in the flour, sugar, and salt and then /4 c. melted butter (4 T.) Refrigerate covered 1 to 1 ½ hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy whipping cream. If too thick, add remaining 1 or 2 T. milk as necessary. To make crepes, heat a 9 inch skillet or crepe maker and brush with a little oil and butter. Using ¼ cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back in the bowl.

Over med. heat, cook until crepe is golden brown on one side (30 to 40 seconds). With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.

*To assemble crepe, spread ¼ inch thick layer of marmalade in the middle. Fold crepe in half, and then in half again and arrange on a cookie sheet. Repeat with remaining crepes.

To serve, warm in oven. Sprinkle with sifted powdered sugar, and if desired, a scoop of vanilla ice cream or whipped topping on side. Makes 20 9-inch crepes.

2 ½ pounds apricots or peaches, pitted, peeled and quartered.
½ cup sugar
2 T. lemon juice
2 T. apricot brandy
1 T. orange zest
pinch of salt

In a non-aluminum pan, combine and cook until fruit begins to give up its juices. Lower heat and simmer until tender and thickened, about 1 hour. Taste and add more sugar if needed. Makes 4 ½ cups.

Curried Fruit

1 20 oz. can peaches
1 20 oz. can Bing cherries
1 20 oz can pineapple chunks
2 11-oz. can mandarin oranges
2/3 cup light brown sugar
2 tsp. curry
Juice of 1 lemon
¼ cup margarine

Drain fruit in colander 1 to 2 hrs. Prepare shallow dish by greasing with margarine. Add fruit and cover with mixture of brown sugar and curry. Sprinkle with lemon juice and dot with margarine. Bake 300 F 1 hour. You can use pears with this also. Makes an excellent accompaniment to pork dishes, or other meat entree.

Peach Frozen Yogurt

1 envelope unflavored gelatin
1 cup skim milk
½ cup sugar
dash of salt
1 ½ cups vanilla low-fat yogurt
2 tsp. vanilla
3 cups frozen sliced peaches pureed

Sprinkle gelatin over milk in a saucepan; let stand 1 min. Cook over low heat, stirring constantly, until dissolved. Remove from heat and add sugar and salt, stirring until sugar dissolves. Stir in yogurt, vanilla, and pureed peaches. Cover and chill.

Pour yogurt mixture in a 4 qt. freezer, and freeze according to freezer directions. Yield 7 ½ cups, 82 calories per ½ cup serving.

Vanilla Custard Ice Cream

2 eggs beaten (4 to 6 eggs)
2 cups milk (4 cups milk)
¾ cup sugar ( 1 1/2 cup sugar)
1/8 tsp. salt (1/4 tsp. salt)
1 T vanilla  ( 1 T. vanilla)
2 cups light cream  (4 cups heavy cream or 2 can Carnation Evaporated Milk)

(Doubled recipe is for a gallon freezer)

Prepare freezer according to manufacturer's instructions. Put ingredients in large bowl in microwave, and cook uncovered, stirring occasionally, until mixture begins to thicken and coat spoon. Add vanilla and cream, and pour into freezer. Freeze as directed. (2 qts.)

Strawberry Ice Cream

2 cans sweetened condensed milk
2 cans evaporated milk
1 10 oz. bottle strawberry soda2 pkg. frozen strawberries partially thawed

Combine in one gal freezer, add enough milk to fill within 2 or 3 inches of the top, and freeze.

Vanilla Wafer Banana Splits

24 wafers
1 cup vanilla ice cream
2 med. bananas sliced
½ cup chocolate sauce
1 cup strawberry ice cream
whipped cream
maraschino cherries with stems
Coarsely crush 20 wafers and reserve remaining whole ones for garnish.

In each of 4 parfait glasses or goblets, layer ¼ cup vanilla ice cream, 2 Tablespoons cookie pieces, banana slices, and 1 T chocolate sauce; repeat layers using strawberry ice cream instead of vanilla. Freeze until serving time or serve immediately garnished with whipped cream, a cherry, and a wafer.

Meat Dishes

Beef:

Cheeseburger Pie

1 ¼ cups cracker crumbs (saltines)
½ stick (1/4 cup) butter or margarine
½ cup chopped onion
1 T shortening
1 pound lean ground beef
2 eggs beaten
¾ cup milk
1 ½ tsp. salt
½ cup shredded cheese
¼ cup cracker crumbs
1/3 cup shredded cheese

Mix crumbs with softened butter. Press firmly against bottom and sides of 9-inch pie tin. For the filling, sauté onion in shortening until tender. Add ground beef and cook only until red is gone. Spoon evenly into crumb crust.

Beat eggs, milk, and salt. Stir in ½ cup shredded cheese. Heat, stirring constantly, until cheese melts. Pour over filling. Combine ¼ cup crumbs and ½ cup cheese. Sprinkle over the top of pie. Bake at 325 for 45 minutes or until a knife comes out clean. Yield: 4 to 6 servings.

Chili-Cheeseburger Pie

1 pound ground lean beef
½ cup chopped onion
½ cup evaporated milk
1/3 cup fine dry breadcrumbs
½ cup catsup
1 T. chili powder
1 tsp. salt
½ tsp. pepper
1 unbaked 10 inch pie shell
1 ½ cups grated processed American cheese
1 tsp. Worcestershire sauce

Preheat oven 400 F. Brown ground beef and onion in a 10 inc. skillet over med. heat. Remove from heat and drain. Stir in evaporated milk, breadcrumbs, catsup, chili powder, salt, oregano, and pepper. Spread in unbaked pie crust shell.

Place pie pan on cookie sheet and bake 20 min. Remove from oven and top with mixture of the cheese and Worcestershire sauce. Bake 10 minutes longer. Let stand 10 minutes before serving. Serves 6.

Crock Pot Brisket

1 trimmed brisket
½ cup Italian salad dressing
¼ cup Worcestershire sauce
1 tsp. Greek seasoning
1 pkg. onion soup mix
1 tsp. garlic powder
1 T. liquid smoke
Rinse brisket with warm water and dry
Place on large sheet of foil leaving enough to entirely cover brisket.
Mix together remaining ingredients except water.
Spread seasoning mixture on both sides of prepared brisket.
Let marinate in refrigerator overnight.
Place foil wrapped brisket in Crock Pot. Cook on Low Heat 8 to 10 hours, or high for 4 to 6 hours.
Slice and serve.

Crock Pot Barbecue Ribs

3 lb. pork ribs
1 tsp. sugar
¼ cup water
¼ cup liquid smoke
1 bottle barbecue sauce with onions
1 tsp. garlic powder
Cut Rib into sections and place in bottom of crock pot
Mix together sugar, garlic powder, water, and liquid smoke
Add to crock pot.
Cook on low heat for 8 hours.
Add barbecue sauce and cook 2 more hours.

Crusty Beef Casserole

1 pound ground beef
¼ cup chopped onion
1 clove garlic, crushed
2 8-oz cans tomato sauce
2 T. chili powder
1 cup cheddar cheese
1 can pinto beans
1 pkg. cornbread mix

Cook ground beef, onion, & garlic. Stir in tomato sauce and chili powder. Spoon into lightly greased casserole dish. Top with cheese, spoon beans over cheese. Pour prepared cornbread mix over beans. Bake at 400F. for 25 minutes.

Beef Stuffed Sweet Peppers

1 lb. ground beef
¼ cup shortening
2 cups diced fresh tomatoes
1 cup diced cooked potatoes
½ tsp. minced fresh onion
1 ½ tsp. chili powder
1 tsp. salt
1/8 tsp. black pepper
4 large sweet bell peppers
¼ cup buttered soft breadcrumbs

Sauté beef in hot shortening. Add tomatoes and cook 5 min. Remove from heat. Stir in potatoes, onion, and seasonings. Meantime, cut off pepper tops, remove seeds and parboil in boiling water for 5 minutes. Drain. Fill with meat mixture. Top with buttered breadcrumbs. Turn into greased baking dish and bake in preheated moderate oven (375 F.) 35 minutes or until crumbs are brown. Yield 4 servings.

Hamburger Hustle

1 lb. lean ground beef
½ cup chopped bell pepper
3 T. oil
2 ½ T. instant onion
2 cups canned tomatoes
1 cup cooked rice
1 tsp. chili powder
¼ cup catsup
2 tsp. salt
¼ tsp. black pepper, thyme, garlic powder, oregano, and celery salt
1 tsp. season-all
Dash of cayenne
Brown beef, add other ingred. Cook all in large skillet.

Logan’s Chili (Dennis Thomas recipe from cruise)

8 cloves garlic
1 lb. Beef Kidney Suet (minced into ¼ " cubes
1 T heaping salt
4 lbs. ground round
1 T heaping Cumin powder
2 - 4 oz Gebhardt’s Chili Powder

Render suet in pressure cooker, let cool slightly, add hamburger, crumbling & stirring, then add all spices, above, Cook @ 15 # pressure for 25 min. After cooking add two 3 oz. cans tomato sauce if desired.

Mardi Gras Beans & Rice

½ lb. ground beef or pork sausage
2 cups water
1 can tomatoes
1 can kidney beans undrained
1 cup uncooked rice
1 cup chopped celery
1 envelope Sloppy Joe Mix

Brown meat in large skillet. Add other ingredients, stir and mix well. Cover and simmer 30 min. Stir occasionally. Serve with corn muffins, tossed salad and fruit.

Meat Loaf

(Carole Ann Thomas recipe--Delicious!)

1 ½ lb. ground chuck
Celery and big onion chopped
1 cup coarse bread crumbs (very good with corn bread crumbs)
2 eggs
1 bell and 2 banana peppers (optional)
½ can tomato sauce
salt and pepper to taste.
Make Loaf - Spray loaf pan with Pam, or line with foil
Topping:
½ can tomato sauce
2 T. vinegar
2 T. brown sugar
1 cup warm water
2 tsp. mustard

Stir and pour over loaf
Bake 1 ½ hr. at 350 F.

Meat Loaf (Pennie Kelly)

1/2 cup bell pepper, chopped
1 clove garlic, minced
1 onion, chopped
1/2 cup chopped celery
1 cup bread crumbs
1 lb. ground sausage
1 lb. lean ground beef
2 Eggs
1/2 Cup Milk
Salt & Pepper to taste
Topping:
1 can Cream of Mushroom Soup
2/3 cup tomato catsup
3 Tbsp. Worcestershire Sauce
2 Tbsp. Horseradish
2 Tbsp. Chopped Parsley

Add Bell Pepper, garlic, onion, celery, and bread crumbs to ground meat.  Work in eggs and milk along with salt and pepper.  Shape in loaf pan.  Bake at 325 for 45 minutes.  Mix soup, catsup, Worchestershire, and horseradish and put on top of loaf.  Bake 30 minutes longer.  Put parsley on top and serve.

Mexican Tamale Pie

1 cup corn meal
4 cups water
1 tsp. salt
1 med. onion chopped
1 green pepper, chopped
2 ½ cups cooked or drained tomatoes
3 T. drippings
1 can corn, drained
2 cups chopped cooked meat or 1 pound ground meat, cooked
2 tsp. salt
Dash cayenne
1 tsp. chili powder

Combine corn meal, water and salt in top of double boiler; cook 45 min. stirring occasionally. Cook onion and pepper in drippings. Add tomatoes, corn, meat, salt, cayenne, and chili powder, and cook until thick. Line greased baking dish with half the corn meal mush, pour in meat mixture, cover with remaining mush, and bake in moderate oven (375) for 30 min. or until top is slightly brown.

Sloppy Joe Pocket Sandwiches

1 pound ground beef
1 small onion chopped
½ cup chopped celery or green pepper
1 cup tomato sauce
½ cup catsup
1 T. brown sugar
1 T vinegar
1 T Worcestershire sauce
1 tsp. dry mustard
¼ tsp. salt
1/8 tsp. pepper
4 (6-inch) pocket bread rounds

Combine ground beef, onion, and celery in large skillet; cook until meat is browned. Drain off pan drippings. Add next 8 ingredients, and bring to a boil. Cover; reduce heat and simmer 15 to 20 minutes, stirring occasionally.

Cut pocket bread rounds in half; fill each half with 1/3 cup meat sauce. Yield: 8 sandwiches.

Spaghetti Sauce

(Regina Caputo’s RAGU)

2 lg. cans Hunt’s Tomatoes
2 15-oz. cans tomato sauce
1 full clove of garlic buds
1 T. Oregano
1 tsp. basil
1 T. oil
1 # ground beef, mixed with bread crumbs, oregano, basil and 1 egg)

Combine ingred. to make meatballs. Place T. oil in large pot, fry meatballs. Crush garlic pieces, add to meat balls in pan. Add oregano, and basil. Add tomato sauce and canned tomatoes which have been blended in blender. Let simmer for 2 to 3 hrs.

Spaghetti Sauce

1 ½ lbs. ground chuck
1 large onion chopped
1 large bell pepper, chopped
3 cloves garlic, diced
1 can tomato paste
1 can tomato sauce
1 sm. jar mushrooms sliced
1 tsp. sugar
½ cup Romano cheese, grated
Grated cheddar to taste (optional)
1 to 2 cups water
your favorite seasonings.

In Dutch oven or large skillet, cook ground beef, chopped onions, bell pepper and garlic until meat is brown and vegetables are tender. Drain off fat and add remaining ingred. Bring to a boil. Cover and simmer for 30 min. Serve over hot spaghetti. Makes 6 - 8 servings.

Poultry:

A Good Easy Recipe for Chicken

(Granny’s cookbook)

1 fryer cut up
1 can whole cranberry sauce
1 small bottle French dressing

Layer chicken in baking pan. Mix sauce and dressing. Bake at 325 for 1 hr. to 1 hr. and 15 min, until chicken is done.

Cheesy Chicken Casserole

1 4 lb. chicken or 6 chicken breasts
1 10 oz pkg. frozen broccoli or asparagus
2 cups milk
2 8 oz pkg. cream cheese
1 tsp. salt
1 ½ cups. Parmesan cheese
1 can French fried onion rings

Gently simmer chicken in salted water until tender. Cool and remove from bones. Cook broccoli as directed on pkg. Cut into bite size pieces and arrange in lightly oiled 2 qt. casserole. In double boiler, blend milk, cream cheese, salt, garlic salt, and ¾ cup Parmesan. Pour 1 cup sauce over the broccoli. Top with chicken and onion rings, and cover with remaining sauce. Sprinkle top with remaining parmesan. Bake at 350F. for 30 minutes. May add almonds, pimento, water chestnuts. Serves 6 or 8.

Chicken Almondzini

¾ cup mayonnaise
1/3 cup flour
2 T. instant minced onion
1 tsp. garlic salt
2 ¼ cups milk
1 cup shredded Swiss cheese
1/3 cup dry white wine
7 oz spaghetti, cooked and drained
2 cups chopped cooked chicken or turkey
1 10-oz pkg. frozen chopped broccoli, thawed, drained
1 ¼ cup sliced almonds
1 4-oz can sliced mushrooms, drained
¼ cup chopped pimento

In med. saucepan, combine Mayo., flour, and seasonings. Gradually add milk; cook over low heat, stirring constantly until thickened. Add cheese and wine; stir until cheese melts. In large bowl, combine mayonnaise mixture, spaghetti, chicken, broccoli, ¾ cup almonds, mushrooms, and pimento; toss lightly. Pour mixture into 11 ¾ x 7 ½" baking dish. Top with remaining almonds. Bake at 350 40 to 45 minutes or until thoroughly heated. Makes 6 - 8 servings. Serve with grated parmesan cheese.

Chicken & Dumplings

1 (3 ½ lb.) large chicken hen
2 qt. water
2 tsp. salt (I like to use less salt and add some celery salt)
1 ½ cup evaporated milk or cream
¼ tsp. black pepper
(optional - bay leaf)

Combine chicken, water, and salt in heavy Dutch oven and steam on low heat until tender (about 3 hrs.). Cool; remove skin and bones leaving chicken in large pieces. Bring the broth to a rolling boil and drop strips of dough into hot liquid. Put chicken pieces on top of dumplings and repeat process until all ingredients are used. Cover with tight lid, reduce heat and steam 15 minutes. Stir in milk or cream lightly with a fork; sprinkle with black pepper. cover pan again, turn off heat, and let chicken and dumplings set 15 minutes before serving in small soup dishes.

2 cup flour 1 tsp. baking powder
¼ cup Crisco 1 beaten egg
½ tsp. salt ½ cup + 1 T. milk

Cut Crisco into flour, salt, and baking powder. Blend egg with milk and stir into dry mixture. Turn dough out on well-floured board. Roll to 1/8 inch thickness and cut in 2 x 4 inch strips.

Chicken atop Rice

1 ½ cups quick cooking rice, uncooked
½ cup (4 oz. can) drained mushroom stems and pieces
1 stalk celery chopped (1/2 cup)
1 can (10 ½ oz.) condensed cream of chicken soup
1 soup can milk (1 1/3 cups)
2 ½ to 3 lb. frying chicken cup up
1 tsp. salt
paprika
poultry seasoning

In 2 qt. (12 x 7) glass baking dish, combine rice, mushrooms, celery, soup and milk; mix well. Cut larger pieces of chicken in half for uniform size. Arrange on top of rice, skin side up. Sprinkle with salt, paprika and poultry seasoning. Cook, covered with wax paper, 28 minutes or until chicken is done. Serves 5 to 6.

Chicken Broccoli Casserole

4 # chicken (simmer until done and debone)
20 oz. broccoli spears
16 oz cream cheese
2 cups milk
1 tsp. salt
¾ to 1 tsp. garlic salt
1 ½ cup Parmesan cheese (grated and divided)
¼ cup white wine
Preheat oven 350 F.
Cook broccoli with salt, arrange in greased 2 qt. casserole. Add chicken.
Blend cream cheese, milk, and seasonings in heavy saucepan. Cook over med. heat until smooth. Pour over chicken, sprinkle with ¼ cup Parmesan. Bake 25-30 min.

Chicken Club Brunch Ring

1/3 cup Mayo
2 T. Dijon mustard
2 T. fresh parsley, snipped
1 T. onion, finely chopped
1 10-oz can white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped (or use real bacon bits)
¾ cup (4 oz.) finely shredded Swiss cheese, divided
2 pkg. (8 oz.) refrigerated crescent rolls
2 plum tomatoes, thinly sliced in sections
375 F. oven
Combine Mayo. and mustard. Add parsley and onion and mix well.
Flake chicken, add bacon, ¾ cup cheese and 1/3 cup Mayo and mix well.

Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13" baking stone with wide ends overlapping in the center and points toward the outside. Leave a 5" diameter circle in center. Scoop chicken mixture evenly onto widest end of dough. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. Place a tomato wedge between each section. Bake 20 to 25 minutes or until golden brown. Sprinkle a little Swiss cheese on top when removed from oven while still hot enough to melt cheese.

8 servings. - 540 calories 42 grams of fat per serving.

Chicken & Wild Rice

1 cup wild rice, cook as directed
1 ¼ tsp. salt divided
1 T. butter
1 cup chopped onion
1 cup sliced celery
1 cup shredded carrot
1 can (14 ½ oz.) chicken broth
1 pint half & half
¼ cup flour
2 T. sherry (optional)
¼ tsp. pepper
3 cups cubed chicken
1/3 cup diced cranberries
1/3 cup sliced almonds toasted

Heat oven 350 F. Melt Butter in skillet over med. heat. Add onion, celery and carrot and cook 10 min stirring until softened. Add broth and bring to boil.

Whisk cream and flour in large bowl. Pour mixture into 2 ½ or 3 qt. Pyrex, cover and bake 35 - 40 min. stirring once, until hot and bubbly at edges. Sprinkle with cranberries and almonds. Let stand 10 minutes before serving (8 servings).

Chicken Sesame

1 T. sesame seeds toasted
2 tsp. grated ginger
2 T. honey
2 T. reduced sodium soy sauce
4 skinned, deboned chicken breast halves
Vegetable cooking spray
green onion tops

Combine first four ingredients in a small bowl; stir well, and set aside.

Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to ¼ inch thickness with meat mallet or rolling pin.

Coat grill rack with cooking spray; place on grill over med. hot coals. Place chicken on rack, and cook 4 minutes on each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter and garnish with green onion tops. Served 4.

Chicken Spaghetti

(recipe from Jr. League events where recipe was cooked in quantity in large roaster )

1 hen or 2 fryers - boil and debone, cut small
Broth, salt & pepper
Stalk Celery, chopped
1 green pepper chopped
1 or 2 onions chopped
2 cloves garlic chopped
1 small can mushrooms chopped
1 can tomatoes
1 lb. grated cheese
½ cup black olives, sliced
2 boxes spaghetti
Sauté vegetables until done
Boil spaghetti in broth till almost done, add salt & pepper.
Let sit in broth to absorb flavors, no need to drain unless too much liquid.
Add tomatoes and mushrooms
Layer in Roaster (spaghetti, meat, cheese, olives)
Heat and serve (or divide into casseroles and freeze)

Chicken Spectacular

(This is a favorite from Mary Anna Adams)

1 Uncle Ben’s Wild & Mixed Rice- Regular not instant
1 can drained French green beans
1 medium jar pimento - undrained
1 can water chestnuts - drained
1 medium onion diced
1 can Cream of Celery soup
1 cup Hellmann's Mayonnaise
seasonings to taste
5 - 6 chicken breast, boiled or microwaved
Cook rice as directed on pkg.
Dice chicken into bite size pieces
Add all together, bake at 350 for 30 minutes

(If desired, put shredded cheese on top last few minutes of cooking time.)

Citrus Ginger Chicken

¼ cup low sugar orange marmalade
1 T. prepared mustard
¾ tsp. ground ginger
1/8 tsp. ground red pepper
4 6-oz skinned chicken breast halves
Vegetable cooking spray
3 T. reduced calorie margarine, softened
½ tsp. grated orange rind
¼ tsp. ground ginger
Orange rind curls (optional)

Combine first 4 ingredients in a small bowl, stirring well with a wire whisk. Brush half of marmalade mixture evenly over chicken breast halves. Coat grill rack with cooking spray; place rack on grill over med. hot coals. Place chicken on rack and cook 10 min. on each side or until done, brushing frequently with remaining marmalade mixture.

Combine margarine, orange rind, and ginger in a small bowl, stirring to blend. Spoon 1 T. margarine mixture over each chicken breast half. Garnish with orange rind curls. Serves 4 @ 188 calories per serving.

Fantastic Chicken

(Freda Moore) (serves 8)

1 8 oz. jar apricot preserves
1 pkg. dry onion soup mix
1 bottle of Russian salad dressing
2 broiler chickens, sectioned.
Mix together sauce ingredients.
Spread chicken pieces in baking pan.
Spoon sauce over chicken.

Bake at 350F. for 1 ½ hrs.

Chicken & Green Chili Casserole

1 chicken boiled, deboned, and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chopped mild green chilies
1 med. onion chopped.
(Have ready also tortillas, and 2 cups grated cheddar cheese)

Line casserole with tortillas. Pour in half the mixture. Add another layer of tortillas. Top with the remaining mixture. Bake at 350F. for 45 minutes. Cover with grated cheddar cheese (about 2 cups) and bake another 15 min.

Chicken Tetrazzini

3 to 4 pound hen
1 onion
1 bay leaf
2 ribs celery and tops
Salt and Pepper
¼ pound butter
1 bunch green onions, minced
½ cup bell pepper, minced
¼ pound mushrooms, minced or 1 large can chopped mushrooms chopped
¼ cup parsley, minced
½ cup garlic, pressed
1 cup cream
1 cup stock
2 T white wine or sherry
1 T. lemon juice
2 T flour
2 T butter
1 7 oz package vermicelli
¾ cup grated Parmesan

Boil hen until tender with onion, bay leaf, celery, salt and pepper. Remove: cool, strain stock and reserve. Cut chicken in bite size pieces and set aside. Sauté all vegetables and garlic in butter until soft. Add chicken, cream, stock, lemon juice, and wine. Season to taste with salt and pepper and cook slowly over low heat, until heated through. Make a paste of additional butter and flour. Blend in and stir until smooth and thickened. Cook vermicelli al dente in boiling stock. Drain and spread on bottom of a shallow buttered casserole. Pour chicken mixture over and sprinkle with Parmesan. Bake 20 minutes at 350 degrees. Serves 6 to 8. May prepare ahead and refrigerate until serving time. Increase baking time a little.

Crescent Chicken Squares

(Judy Burns) - serves 4

Preheat oven to 350 F. Blend until smooth:
3 oz. pkg. softened cream cheese
2 T. butter
Add:
2 cups cubed cooked chicken
¼ tsp. salt
½ tsp. pepper
2 T. milk
1 T. chopped onion
1 T. chopped pimento
Mix well.

Separate 8 oz. can Pillsbury Crescent Rolls into 4 rectangles, seal perforations

Spoon ½ cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of mixture; seal. Brush tops with 1 T. melted butter, dip in seasoned crushed croutons (or sprinkle with parmesan cheese) Bake on ungreased cookie sheet 20-25 min. until golden brown.

A variation of above recipe calls for placing crescents in baking dish, topping with (1 can cream of mushroom soup or cream of chicken soup thinned with a little broth). Pour over chicken rolls and bake at 350 for 40 min.

Lemon Pepper Chicken (Crock Pot)

4 chicken breasts
1 tsp. salt
1 tsp. garlic powder
paprika
2 T. margarine
¼ tsp. black pepper
lemon pepper
½ cup chicken broth or water

Rub the chicken breasts with margarine and season with salt and pepper. Sprinkle chicken generously with lemon pepper, garlic powder, and paprika. Pour broth into crock pot and add chicken. Cook on high for 3 to 4 hours or on low 6 to 8 hours. Cook until chicken is well done.

Oven BBQ Chicken

1 can (15 oz) tomato sauce
¾ cup Ocean Spray Cran-fruit sauce
3 T. brown sugar
1 tsp. chili powder
3 tsp. Worcestershire sauce
1/3 cup vinegar
4 chicken breasts

Preheat oven to 375. In a med. saucepan, combine all sauce ingredients. Heat to boiling: reduce and simmer for 15 min., stirring occasionally. Arrange chicken in a 13" x 9" baking pan. Bake 30 min. Brush sauce over chicken; bake an additional 30 min. or until done. Baste frequently. Makes 4 servings.

Hot Chicken Salad

(great covered dish casserole to take to a party)

3 # chicken
2 c. cooked rice
1 c. diced celery
¾ c. mayonnaise
½ cup slivered almonds or broken pecans
1 can condensed cream of chicken soup
3 hard cooked eggs
chopped 2 oz jar pimento
2 T. chopped green pepper
2 T. chopped onions
1 T. lemon juice
¼ tsp. salt
½ - 1 cup dry bread crumbs.

Cook chicken and cool in broth. Remove bone and cut into cubes.
Mix with rest of ingredients except breadcrumbs.
Pour into buttered 12x8x2 baking dish.
Sprinkle with bread crumbs
Bake at 350 for 45 min or until golden brown. Cut into squares and serve hot.

Saucy Pineapple Chicken

2 T. butter or margarine 2 T. Soy Sauce
1 3-lb. fryer cut up 1 T. Sugar
1 15 oz can of pineapple bits 1 tsp. ginger
2 T. Cornstarch
1 ripe tomato, cut in wedges
¼ cup vinegar

Melt butter in large skillet. Add chicken pieces and drain well. Drain off excess fat. Drain pineapple, reserving juice. Combine reserved juice, cornstarch, vinegar, soy sauce, sugar, and ginger. Pour over chicken, cover, simmer 45 minutes, add tomatoes, and pineapple. Heat through. Garnish with green onions. Server over steamed rice if desired.

Turkey (or Chicken) Enchiladas

(Virginia Whitten)

2 cups cooked and flaked chicken or turkey
2 tsp. stick margarine or butter
¼ cup chopped onion (or onion powder)
3 T. chopped pecans (optional)
1 8-oz block fat free cream cheese softened
1 T. fat free milk
¼ tsp. salt
¼ tsp. ground cumin
1/2 cup chopped parsley (optional)
6 8 oz. flour tortillas

Cooking spray

1 ½ cups fat free milk
½ cup fat free sour cream
¼ cup chopped pickled Jalapeno peppers (optional)
1 10-1/2 oz. can condensed reduced fat, reduced-sodium cream of chicken soup, undiluted
½ cup (2 oz) shredded part skim mozzarella cheese (can add lots of cheese if you are a cheese lover)

Preheat oven 350 F.

Melt margarine in a large nonstick skillet over med.-high heat. Add onions and 2 T. pecans; cook 3 minutes until onion is tender and pecans toasted. Remove from heat.

Combine cream cheese, 1 T. milk, salt, and cumin in a large bowl Stir in onion mixture, turkey, and parsley. Spread about 1/3 up turkey mixture onto tortillas; roll up and place, seam sides down in a 13 x 9 inch baking dish coated with cooking spray.

Combine 1 ½ cups milk, sour cream, jalapenos, and soup in a bowl. Spoon soup mixture over tortillas. Cover with foil and bake at 350 for 35 minutes. Remove foil; sprinkle with mozzarella and 1 T. pecans. Bake an additional 5 min until cheese melts. Serves 6.

(Virginia uses chicken instead of turkey, omits pecans, cumin, cilantro and Jalapenos, and used lots of cheese and it was still delicious)

Pecan Turkey Dressing

16 cups coarse dry stale white bread crumbs
3 cups chopped celery
4 cups coarsely chopped pecans
¾ cup chopped onion
1 can sliced mushrooms, drained
1 T. salt
2 tsp. dried basil leaves
1/8 tsp. pepper
1 lb. butter, melted
1 cup milk
½ cup dry white wine

Combine dry ingredients. Add melted butter and liquids. Toss, and stuff turkey.

Dressing balls: With hands, lightly form mixture into balls, using about ½ cup for each. Arrange in greased shallow baking dish. Brush with ¼ cup melted butter; bake covered, 30 minutes along with turkey slices. Remove cover and bake 15 minutes longer or until dressing balls are browned on top.

Cornish Game Hens

6 Cornish game hens, or 3 small chickens halved.
salt and pepper
Walnut raisin rice stuffing
3 T melted butter or oil
Cumberland Sauce

Rinse and dry hens; season inside and out with salt and pepper. Fill cavities with stuffing, skewer closed. Tie legs close to body and tuck wings behind back. Arrange on rack in shallow roasting pan and brush with melted butter or oil. (For chicken halves, place stuffing in six mounds in baking pan or casserole. Place chicken halves over stuffing, skin side up) Roast in preheated 375 F. oven for 50-60 minutes or until birds are tender. After 20 minutes, base occasionally with Cumberland Sauce. When tender, remove trussing strings and serve with remaining sauce.

Walnut Raisin Rice Stuffing w Cornish Game Hens

3 T. butter
1 med. onion, chopped
1 rib celery chopped
3 cups cooked rice
¼ cup raisins
¼ cup walnut pieces
2 T chopped parsley
1 ½ tsp. grated orange rind
salt, pepper, curry to taste

Heat butter in a heavy saucepan over moderate heat. Sauté onion and celery just until they begin to brown. Add the rice and stir over heat until grains are well coated with butter. Remove from heat and stir in remaining ingredients. Use to stuff Rock Cornish hens, or bake with chicken halves. If desired use barley, bulgar or crumbled cornbread in place of rice.

Top hens with Cumberland Sauce

Cumberland Sauce for Cornish Game Hens

Grated rind and juice of 1 orange and lemon

2 cups red currant jelly
½ cup red wine
1 ½ T cornstarch
½ cup cold water
½ tsp. dry mustard
1/8 tsp. ground ginger

Combine grated rinds, jelly and wine in saucepan. Bring to boil. Stir cornstarch in cold water, add to pan. Stir over heat until mixture boils. Add orange and lemon juices, seasonings. Makes about 2 cups. Use to glaze Holiday Hens and serve remainder as a sauce. Also excellent with ham or pork.

Sauté celery and onions in butter, (or boil until tender in broth). Mix all ingredients together. Bake at 350 for approximately 1 to 1 ½ hours. May be frozen.

Rinse turkey and pat dry. Remove giblets and neck from neck cavity.

It is safer not to stuff the turkey as bacteria can build up.  Instead, pack dressing around the turkey the last 1 to 1 ½ hours of roasting, or bake in a 13 x 9 x 2 inch baking dish.

Stuff cavity with whole onions, carrots, and celery stalks. (this is optional but makes for more moistness and flavor in turkey)

Tuck legs under flap of skin around tail, or close cavity with skewers and truss. Tie ends of legs to tail with cord. Lift wing tips up and over back and tuck under turkey.

Brush entire bird with oil.

Turkey is done when drumsticks are easy to move up and down. Let stand 15 minutes. Yield: 20 to 24 servings.

OTHER MEAT DISHES

Veal Scaloppini

Layered Pork Chops

Ham Ruby Stir Fry:

Pasta or Rice Dishes

Broccoli Rice Casserole

2 cups cooked rice (almost done)
1 can mushroom soup
1 jar plain cheese whiz (or use ½ jar Jalapeno cheese whiz and ½ jar of plain)
¾ cup chopped celery
¾ cup chopped onion (green onion)
1 box broccoli
red and black pepper
Sauté celery and onions in margarine until tender.
Mix in first 3 ingredients and add celery and onions.
Add cooked frozen broccoli drained.
Add salt and pepper.
Cook at 325 to 350 about 30 min. in greased covered casserole

Serves 12

Brown Rice Salad

Fettuccini Alfredo

Macaroni & cheese

Salads

Antipasto Salad

1 (0.6 oz.) package zesty Italian dressing mix (or bottled zesty Italian dressing).
1 (12 oz) jar whole mild banana peppers, drained
2 cups (8 oz) shredded mozzarella cheese, divided.
1 med. cucumber, thinly sliced
1 (6 oz.) can pitted ripe olives drained
1 pint cherry tomatoes, halved
1 med. size green peppers coarsely chopped

Prepare salad dressing mix according to pkg. and set aside. Reserve 3 banana peppers, and ¼ cup mozzarella cheese for garnish. Layer cucumber, olives,, tomatoes, green pepper, and remaining banana peppers in a 4 qt. bowl; pour ½ cup dressing over vegetables. Top with layers of lettuce, carrot, 1 ¾ cups mozzarella cheese, and sliced pepperoni; cover and chill 2 to 3 hours. Garnish with reserved mozzarella cheese and banana peppers. Toss just before serving. If desired serve with Parmesan and remaining salad dressing. 8 to 10 servings. Top with sliced purple onions

Autumn Apple Salad

1 20 oz can crushed pineapple
¼ cup sugar
1 3-oz. pkg. lemon Jell-O
1 8 oz. pkg. cream cheese softened
1 med. apple chopped
½ cup chopped nuts
½ cup chopped celery
½ of a 4 oz. container frozen whipped topping thawed

Combine undrained pineapple and sugar in saucepan, and bring to boil, boil 3 min stirring often. Add gelatin and stir till dissolved. Add cream cheese and cool, cover, and chill 1 hr. Fold in apples, nuts, celery, gently fold in whipped topping, and chill until firm. Scoop into serving dishes or cut into squares. May serve on lettuce leaves. Garnish as desired.

Greens Salad with Hot Bacon Dressing

8 slices bacon in 1" pieces
3 T. olive oil
1 med. onion chopped
¼ cup red wine or cider vinegar
1 or 2 T. honey
½ tsp. salt
¼ tsp. fresh ground pepper

2 heads Bibb or 1 head Boston lettuce torn
8 cups baby spinach leaves
1 head chicory torn
3 cups torn dandelion greens or watercress
3 green onions sliced
1 hard cooked egg chopped
Toss lettuce and other greens and green onions.

Cook bacon and drain, discard drippings. Add olive oil and onion to skillet and cook till softened and golden brown. Add vinegar, honey, salt and pepper and simmer 1 min.

Pour over greens, toss and serve.

Dimple’s Broccoli/Cauliflower Salad

(Dimple Hoggard)

1 large head cauliflower
1 large bunch broccoli
1 box fresh mushrooms
cherry tomatoes
1 pkg. slivered almonds
Marinate in Creamy Italian dressing (Seven Seas) 2 - 3 hours before serving.

Linda’s Salad

Chop lettuce, red onions & tomatoes. In a large bowl, layer ingredients in order given. Then add a layer of LeSeur peas, drained. Smooth a layer of Hellmann's mayonnaise over this. Sprinkle with grated cheese, and top with bacon bits.

Basil Tomato Salad

Peel & cut into wedges, de-seed:
4 med. (1 ½ #) peeled tomatoes
1 T coarse salt
About 20 basil leaves
3 T extra virgin olive oil
1 T Sherry vinegar or balsamic vinegar
salt & ground pepper
Serves 4
(Optional - 1 red onion sliced)

Blueberry Salad

2 pkg. raspberry Jell-O
2 c. boiling water
1 can blueberries
1 can crushed pineapple (small)
Mix Jell-O and water. Add blueberries and pineapple. Let Jell-O chill. add topping

Topping:

1 8 oz. pkg. cream cheese
1 cup sour cream
½ cup sugar
1 tsp. vanilla

Bing Cherry Salad

1 can (1 lb. 14 oz.) pitted Bing cherries
1 cup boiling water
1 pkg. cherry flavored gelatin
¾ cup cream sherry (or juice from cherries)
1 cup chopped pecans
1 pkg. cream cheese, chilled

Drain cherries, reserving liquid. Pour boiling water over gelatin in med. bowl, and stir until dissolved. Stir in sherry or ¾ up liquid from cherries. Refrigerate until consistency of unbeaten egg whites, about 1 hr. Add drained cherries and nuts. Cube cream cheese and add to gelatin mixture. Mix and turn into a 3 inch square pan, or 5 cup mold. Chill until set. (serves 6 - 8)

Frozen Cranberry Salad

2 3-oz pkg. cream cheese
2 T. Mayo
2 T. sugar
1 small can crushed pineapple
1 can whole cranberries
½ cup chopped nuts
½ pint ( 1 cup) cream, whipped

Whip the cream cheese; add Mayo, sugar, and crushed pineapple, then cranberries and nuts. Fold in whipped cream. Freeze. Serves 8 - 10

Fresh Fruit Salad with celery honey dressing

2 cups fresh pineapple chunks
2 cups fresh cantaloupe balls
1 cup seedless grapes
2 cups fresh strawberries
1 cup fresh blackberries
chill and serve with Celery Honey Dressing

Celery Honey Dressing

½ cup sugar
1 tsp. dry mustard
1 tsp. paprika
¼ tsp. salt
½ cup honey
1 T. lemon juice
¼ cup vinegar
1 cup vegetable oil
1 tsp. grated onion
1 tsp. celery seeds

Mix all except onion and celery seeds in blender until thick. Stir in onion and celery seeds. Cover and store in refrigerator. Yield about 1 ½ cups.

Greek Salad (for a crowd)

(Pennie Kelly)

1 can Diced Rotel (drain slightly)
1 can diced tomatoes with green peppers/onions (drain slightly
2 cans Three Bean Salad drained
1 can Red Beans (rinsed and drained)
1 can Black Beans (rinsed and drained
2 small cans sliced black olives drained
2 small jars marinated artichoke hearts drained and chopped a little
2 small jars sliced mushrooms drained
2 cartons cherry tomatoes halved
2 bunches green onions chopped
Cucumbers if desired
1 small bottle Greek Vinaigrette Dressing
Mix all ingredients and pour vinaigrette over and toss.
Let marinate at least overnight, or for a day or two.
Can add real parmesan cheese if desired.

Orange Cranberry Salad

1 pkg. wild raspberry Jell-O
1 pkg. strawberry Jell-O
1 ½ cups boiling water
2 cups orange juice
½ can jellied cranberry sauce mashed (optional)
1 jar cranberry-orange relish
small can crushed pineapple
½ to ¾ cup chopped nuts

Jell all partially in mold. Mash large pkg. cream cheese with some powdered sugar, form into small balls, and drop into mold. Jell completely.

Mexican Stacked Salad

(fun for a party)

Have each of the following salad ingredients in a separate serving container, in this sequence (1 through 8 below). Each guest goes down the line with plate and stacks his plate in this order:

1. Crushed chips or crackers
2. Rice
3. Chili
4. Onions chopped
5. Cheese sauce
6. salad greens chopped
7. sliced black olives
8. chopped pecans

Tanya’s Barney Bowls

Layer in large shallow soup bowls, one for each guest:
Hot Cooked rice
Black Beans (heated)
chopped tomatoes
chopped green onions
grated cheese
sour cream
salsa

Starburst Spinach Salad with Poppy Seed Dressing

2 Ruby Red Grapefruit
½ pound fresh spinach torn into bite size pieces
1 pint fresh strawberries

Finely grate 1 ½ tsp. peel from grapefruit; set aside for salad dressing. Combine grapefruit sections, spinach and strawberries in a bowl; toss gently. Serve immediately with dressing. Serves 6.

1 8-oz bottle red wine vinegar and oil salad dressing.
½ cup sugar
½ tsp. dry mustard
1 ½ tsp. finely grated grapefruit peel
¼ cup grapefruit juice
2 T. poppy seeds.

Combine all ingredients in the container of an electric blender; cover and blend well. Refrigerate several hours before serving. Makes 1 ½ cups.

Strawberry Salad

(Aunt Sandy’s recipe)

2 pkgs. frozen strawberries
2 3-oz. pkgs. strawberry Jell-O
1 med. sized can crushed pineapple undrained
2 or 3 mashed bananas
1 box sour cream

Dissolve Jell-O in two cups hot water. Cool. Add pineapple. Add 2 or 3 mashed bananas, and strawberries. Pour ½ into Pyrex dish. Let set. Then whip 1 box sour cream with fork and spread over layer. Add remainder of mixture on top and chill until set. Cut into squares and serve.

(may also add chopped nuts)

Curried Rice Salad

1 cup cooked long grain rice (cooked without salt or fat)
½ cup chopped celery
¼ cup finely chopped green onions
¼ cup chopped sweet red pepper
2 T. toasted slivered almonds
¼ cup commercial oil free Italian dressing
2 tsp. vinegar
Chill - serves 4

(To use the above as a curried rice side dish, omit salad dressing and vinegar and serve hot with beef or other meat dish.

• 2 cups chopped cooked chicken
• 1 cup chopped celery
• 1/2 cup cashews
• 1 cup mayonnaise
• 1 small onion, grated
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup shredded Cheddar cheese
• 1 cup crushed potato chips

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a medium bowl, mix together the chicken, celery, cashews, mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips.
3. Bake uncovered for 20 minutes in the preheated oven, or until heated through and bubbly.

Seafood / Fish

Baked Halibut

This recipe is from Beverly Barge, who lived in Alaska for many years—delicious--and you can substitute other white fish:

1 cup corn flakes, crushed
2 lb. filleted Halibut
1 cup mayonnaise (light Mayo is okay)
1 cup shredded cheddar cheese (light cheese is okay)
1/4 cup onion chopped
1 Tbs. lemon juice
Dash of salt and pepper
Dill Spice (use fresh dill from the produce section of the supermarket if you can get it)

Layer fish on bottom of baking dish.
Mix all ingredients except for corn flakes, Spread over fish.
(You can mix the dill in the sauce or add on top before the crushed corn flakes.)
Use lots of dill, don't be sparing with it as it keeps the moisture in the halibut which is a dry fish. You can use low fat Mayo and cheese to help with the fat grams, with little effect on taste.

Crawfish Etoufee

2 pounds peeled crawfish tails
¼ pound real butter
½ cup chopped celery
1 cup chopped onion (chopped fine)
½ cup chopped bell pepper
2 T. crawfish fat
2 cups cold water
2 tsp. cornstarch
¼ cup onion tops and parsley chopped

Salt / Black pepper / cayenne

*Season tails with salt & pepper. Melt butter in heavy pot and add onions, celery, pepper and (garlic optional). Cook 'til wilted. Stir constantly. Add crawfish tails and 1 ½ cup water. Bring to a low boil and cook 30 minutes on low heat. Dissolve cornstarch in ½ cup of water and add.

*Add chopped green onion tops & parsley and cook 10 minutes. Let set awhile and serve over cooked rice.

Filet of Fish Almandine

¼ cup butter or margarine
¼ cup sliced almonds
1 ½ tsp. lemon juice
1 (16 oz.) pkg. frozen fish filets, thawed
salt to taste
lemon slices - optional
parsley sprigs - optional

Place butter, almonds, and lemon juice in a 12 x 8 x 2 inch baking dish. Microwave on high for 6 to 8 min or until almonds are golden, stirring twice. Remove almonds with a slotted spoon, reserving butter mixture in baking dish. Set almonds aside.

Sprinkle fillets with salt, and coat with butter mixture. Arrange in dish with thickest portion to outside, thinner portions may overlap if necessary) Cover with clear plastic wrap.

Microwave at high for 2 - 4 minutes or until fish flakes easily when tested with a fork, remove to serving platter, and spoon almonds over top. Yield 4 servings.

Shrimp Almandine

½ cup sliced or slivered almonds
2 T. butter or margarine
¾ pound cleaned med. shrimp
1 can (13 ¼ oz.) chicken broth
1 10-oz. pkg. frozen green peas and pearl onions
½ tsp. dill weed
½ tsp. salt and ¼ tsp. pepper
1 ½ cups dry Minute Rice
½ cup pimentos

Sauté almonds in butter until lightly browned. Add shrimp and sauté about 5 minutes until shrimp are pink.
Add broth, vegetables and seasonings. Bring to a full boil.
Stir in rice and pimentos. Cover and remove from heat. Let stand 5 minutes and fluff with fork.

Serves 4.

Sweet and Sour Halibut, or Shrimp

1 T. Cornstarch
1 T. Soy Sauce
1/6 c. water
1/6 c. vinegar
¼ c. sugar
1/3 c. Pineapple juice
1-inch cubed, steamed Halibut chunks
Pineapple Chunks
Sesame Seed (optional)

Mix cornstarch, soy sauce, vinegar, water, sugar and juice. Cook stirring constantly until thick. Add steamed halibut chunks or shrimp and pineapple chunks to sauce. Heat thoroughly. Serve over rice. Add sesame seed as served, if desired. (Notation said chef usually doubled recipe so there is plenty of sauce).

Tuna Loaf

(Joe Wallace)

Fix one pkg. chicken flavored rice mix
Add a 7-oz. can tuna
add 1/3 can cream of celery soup
1 cup sour cream
1 pie crust
1 small can sliced mushrooms

Fix pie crust, roll into oval.   Put tuna rice mixture down the middle.  Fold over completely covering in loaf shape.  Bake 30 min. at 400 or until golden brown.  Mix remainder of soup and 1 cup sour cream for sauce.  Add mushrooms to sauce and pour over top.

Tuna Casserole

1 4 oz. can shoestring potatoes
1- 10 ½ oz. can cream of mushroom soup
1- 7 oz. can drained tuna
1- 6 oz can evaporated milk
1- 3 oz. can sliced, drained mushrooms.
¼ cup chopped pimento
Reserve 1 cup shoestring potatoes for topping

Combine rest of can with other ingredients in 1 ½ qt. casserole. Sprinkle 1 cup shoestring potatoes on top. Bake 10 min. in microwave.

Soups / Stews

Fruit Soup (4 servings)

2 cups plain low fat yogurt
2 cups peaches
1 cup strawberries
½ cup orange juice
½ cup water
1 T. honey
mint leaves to garnish
(may also use 1 or two bananas
Process fruit to liquefy in blender. Chill. Garnish.

Gazpacho

(5 cups)
2 ½ cups tomato or veg. juice
1 cup peeled, seeded, finely chopped fresh tomatoes
½ cup each finely chopped celery, cucumber, green pepper, green onions
3 T. white wine vinegar
2 T. olive oil
1 lg. clove garlic minced
2 tsp. chopped parsley
1 ½ tsp. salt
½ tsp. Worcestershire
½ tsp. pepper
Mix all, cover, chill overnight and serve

Beef Stew

2 # lean beef chuck cubed
¼ cup flour
2 T. oil
1 cup onion chopped
2 cloves garlic, minced
2/3 c. celery diced
¼ cup parsley, chopped
½ tsp. rosemary
½ tsp. pepper
¼ tsp. thyme
¼ tsp. oregano
½ cup dry red wine
1 cup water
2 cups tomatoes chopped
4 med. potatoes quartered
4 cups diced carrots

Sprinkle beef with flour and brown in oil in Dutch oven. Sauté onions and garlic. Add other ingredients and cook until beef in tender and vegetables done.

Easy Broccoli Cheese Soup

2 T. butter or margarine
½ cup shredded carrot
½ cup chopped onion
2 T. flour
1 (15 oz.) jar Old El Paso Cheese ‘n Salsa Dip
1 (14 ½ oz.) can ready to serve chicken broth
1 (9 oz.) pkg. Frozen cut Broccoli, thawed, larger pieces cut in half.
1 cup milk

Cook carrot and onion in melted butter until tender. Sprinkle flour over and stir to blend. Add all remaining ingredients and cook until thoroughly heated, stirring constantly.

4 servings.

Cajun Corn and Shrimp Bisque

4 cups Pet milk
1 tsp. garlic powder
¼ tsp. salt
2 cans cream style corn
1 tsp. Louisiana hot sauce
2 cups potatoes diced small
1 tsp. Cajun seasoning
1/8 tsp. black pepper
2 tsp. sugar
2 pounds small party shrimp

Combine milk, potatoes, seasonings in a large pan. Cook over med. heat for 10 minutes stirring to keep from sticking. Add corn and hot sauce and bring to a boil. Stir in shrimp and cook for 2 minutes more.

Cauliflower Soup

(Judy Benit made this for a Sunday School Class soup and salad party. It’s delicious served in soup buns)

1 10 oz. pkg. frozen cauliflower
1 can cream of potato soup
3 T. butter
2 cups milk
salt and pepper to taste
1 tsp. dry mustard
½ lb. Velveeta
Cook and drain cauliflower.
Chop in blender.
Add remaining liquids and blend until smooth. Heat and add ½ lb. Velveeta.
May use broccoli instead of cauliflower. If you like more texture, mash and beat with fork instead of blending.

Cheese Soup

½ cup onions chopped fine and sautéed with
½ cup celery in 2 T. butter until soft and golden color
½ cup carrots
Add onions, carrots and celery to
4 cups chicken stock and simmer until vegetables are done. Add
4 cups milk &
½ cup flour (mix paste of ½ cup flour and 1 cup of the milk and add)
Add 1 pkg. of grated Kraft Old English cheese
Bring to boiling point but do not boil.

Jambalaya

(Pennie Kelly)

1 1/2 cups rice
1 lb. fresh pork
1 slice center cut ham
1 pkg. pork sausage links
2 onions
1 Tbsp. butter or shortening
2 cloves garlic
1/2 tsp. thyme
2 sprigs parsley
3 qt. broth or hot water (broth preferred)
1 tsp. chili powder
salt, pepper, garlic and onion powder, and cayenne to taste
Bay Leaves
Cut pork into 1/2 inch squares.  Chop onions, mince garlic and parsley.
Place butter or shortening in a sauce pan.  Add onions and pork and brown slowly.  Stir frequently and when onion and pork are slightly brown, add slice of ham (chopped), garlic, thyme, bay leaves, and parsley.  The whole mixture is left to brown 5 more minutes.  Add pork sausages that have been sliced.  Allow everything to cool for 5 minutes before you add broth or water.  Add rice.  Cook 10 minutes.  When it comes to a boil, add chili powder, and other spices.  Let simmer for 1/2 hour or longer until rice is done.  Serves 8 to 10.

Corn Chowder

4 slices bacon
3 med. onions, sliced
4 med. potatoes, sliced, skins on
1 ½ cups fresh or frozen corn
1 beef bouillon cube
1 cup water
crab meat, scallops, or small shrimp (optional)
3 cups milk
salt and pepper to taste.

Fry bacon, drain and reserve it. Sauté the onions in bacon fat until tender, then transfer to a 3 qt. saucepan along with the potatoes, corn, bouillon cube, and water. Cover and cook 15 minutes. Add crab meat or scallops, if desired, and cook 2 min. Add the milk and heat almost to the boiling point. Add salt and pepper to taste, ladle into bowls, and sprinkle crumbled bacon on top. Serves 4 to 6.

Joan Lunden’s Spicy Chicken Tortilla Soup

In a large saucepan, sauté:

1 chopped med. onion (about 1 cup) and
2 minced garlic cloves (about 2 tsp.) in
2 T. veg. oil
over low heat for 5 min. until onion is softened.
Add one 4 oz can green chilies chopped
15-oz can Italian style stewed tomatoes, chopped and with their own juice
4 cups chicken broth
1 tsp. lemon pepper
2 T. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
½ tsp. hot sauce
Simmer 20 minutes

In a small bowl, combine 4 T. flour with ½ cup water and whisk into soup. Bring soup back to a boil and simmer for 5 minutes.

Add 1 pound skinless boneless chicken breasts, cooked and cut into small cubes.

Simmer for 5 minutes.

Stir in 1/3 cup non-fat sour cream, salt and pepper to taste.

Cut 4 corn tortillas into ¼ inch strips. Lay them on a baking sheet with nonstick veg. oil spray. Bake in a 400 F. oven for 10 minutes until lightly toasted and crispy. Sprinkle with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.

Red Beans and Rice

1 pound red kidney beans (or pinto beans if you prefer)
Up to 2 pounds link spicy sausage, sliced and browned in skillet
¼ cup chopped ham
2 large onions, chopped
1/2 bell pepper, chopped
1 cup chopped celery
2 cloves garlic, finely chopped
Salt & pepper to taste
pinch of sugar
1 bay leaf
¼ cup parsley, chopped
3 cups cooked rice

Soak beans overnight. Rinse. Cover with water and cook with ham (fat trimmed off), onion, bell pepper, celery, garlic, salt, pepper, sugar, and bay leaf. While beans are cooking, slice sausage into ½ inch thick pieces and fry in skillet; drain and set aside. Cook beans until fork tender; then add fried sausage. Just before combining with rice, remove bay leaf and add parsley.
Option:
Prepare for freezer: Layer rice in bottom of large casserole dish. Layer red beans over rice.
Freeze. Thaw before baking. Bake at 350F for 30 minutes. Serves 6.

Pinto or Red Beans and Rice - Creole Style

2 ½ cups dry red or pinto beans
1 ½ qts. water
3 lb. hot Italian, or Cajun sausage cut into ½" slices (or country style smoked sausage)
1 cup chopped onions
3 cloves garlic, minced
1 cup celery, coarsely chopped
2 green peppers, coarsely chopped
1 T. salt (or to taste)
1 ½ tsp. marjoram
2 bay leaves
2 qts. canned peeled tomatoes
Tony Cacheries seasoning to taste
2 ½ cups uncooked rice

Wash beans, soak overnight. (or for quick soak - bring to boil, boil 2 min, remove and let stand one hour covered.)

Brown sausage, pour off all but 2 T. fat, add onions and garlic to pan and cook 'til tender. Add beans and soaking liquid, salt, and seasonings. Cover and simmer 1 ½ hrs. until almost tender. Drain and chop tomatoes, reserving liquid. Add tomatoes, reserved liquid, and rice. Bring to boil, cover and simmer 10 min. stirring one or twice.

Add celery and green peppers, (I prefer to saute these before adding) cover and simmer 15 min., stirring once or twice, until rice is tender. Remove bay leaves. Serve with warm cornbread.

Corn Soup

1 can cream style corn
1 can stewed tomatoes
1 T bacon grease or shortening
salt and pepper to taste
goes great with pork chops

Taco Soup (Bev. Barge)

2 lbs. ground beef
1 tsp. salt
½ tsp. pepper
1 small onion chopped
1 can (4 oz.) chopped green chilies
1 pkg. taco seasoning mix
1 pkg. ranch dressing mix
1 can whole kernel corn undrained
2 lg. cans or 4 small cans stewed tomatoes, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
1 ½ cups water

Brown beef with onion, salt, pepper. Drain well. Add chilies and simmer 10 min. Stir in remaining ingredients. Bring to a boil and simmer 30 min. yield 10 - 12 servings. This stuff has a really good flavor and is an easy way to serve a crew. Great with cornbread.

Joyce’s Creamy Potato Vegetable Soup

Use large boiler or Dutch oven

Peel, wash and dice into pot about 5 large potatoes
½ cup sliced carrots (approx.)
One yellow squash and one zucchini squash, chopped
One small bunch of broccoli, chopped
½ Onion chopped
1 tsp. salt
Add water to cover and boil until tender
Mash or blend slightly until creamy and only slightly lumpy.
Stir in ½ small block of processed sharp cheese &
1 small container of low fat sour cream
Add milk to desired consistency
Delicious served hot in a scooped out soup bun, or serve with hot French bread.

Potato Soup

(Ann Harvey Danowsky)

Dice finely in food processor or blender
3 stalks celery
3 carrots
1 large onion
Sauté with ½ stick butter
Heat in large pot or crock pot:
2 cans Cream of Potato Soup
2 cans Chicken Broth
1 Small Carton Sour Cream
1 lb. Velveeta Cheese

Add carrots, celery and onion and cook on low until ready to eat.

Vegetables

Broccoli Casserole

2 pkg. frozen broccoli
2 T. butter
2 T. flour
1 tsp. salt
2 cups milk
¼ tsp. pepper
¾ cup grated cheese
¼ cup chopped almonds
½ cup buttered bread crumbs
4 slices bacon

Cook broccoli until just tender. Drain and place in greased casserole. Make a sauce of the butter, flour, salt, milk, pepper, and cheese. Sprinkle almonds over broccoli; then pour sauce over all. Sprinkle with bread crumbs and bacon. Bake at 350 for 20 min. or until bubbly hot and brown on top.

Creamy Wilted Lettuce - Microwave recipe

6 slices bacon
½ cup sour cream
1 egg, slightly beaten
¼ cup vinegar
2 T. sugar
dash salt
1 head lettuce torn (or mixture of spinach and lettuce)
3 to 4 med. green onions sliced.

In large mixing bowl, cook bacon between pieces of paper towel 3 min. or until crisp. Remove paper and bacon, and leave drippings in dish. Stir in sour cream, egg, vinegar, sugar and salt. Cook uncovered, 3 min or until thickened. Stir occasionally. Add lettuce, onions and crumbled bacon, tossing until well coated, and serve immediately. Serves 6 (extra dressing can be refrigerated and served over sliced tomatoes)

Eggplant Casserole

1 lg. eggplant peeled and cubed
1 jar spaghetti sauce
1 onion sliced
3 eggs, slightly beaten
¼ cup grated Parmesan cheese
1 cup grated Cheddar cheese
Oregano to taste

Boil eggplant in water to cover until tender, drain and mash. Add remaining ingredients; mix well. Pour into greased casserole. Bake in preheated 350-degree oven for 45 minutes or until bubbly.

Sweet Potato Casserole

5 or 6 med. potatoes, cooked and drained, mashed up.

Melt 1 stick margarine, add 1 cup sugar, 1 tsp. cinnamon, 2 eggs, well beaten, add 1 cup regular milk and 1 cup evaporated milk. Mix and bake in shallow baking dish 400 F. oven for 30 minutes.

Topping:

Mix the following:

1 cup chopped pecans
1 cup crushed corn flakes
½ stick melted margarine
½ cup light brown sugar

Sprinkle over top and return to oven to brown.

Squash Casserole

2 pounds yellow squash, sliced
½ cup chopped onion
¾ cup water
¾ cup (3 oz) shredded Cheddar cheese
½ cup chopped pecans (optional)
½ cup mayonnaise or salad dressing
¼ cup finely chopped green pepper
1 egg, slightly beaten
2 tsp. sugar
¼ tsp. salt
¼ tsp. pepper
½ cup round buttery cracker crumbs
1 T. butter or margarine, melted

Combine squash, onion, and water in a saucepan. Bring to a boil; reduce heat, and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine with cheese and other ingredients, stirring well. Spoon into lightly greased 2 qt. casserole. Combine cracker crumbs and butter, stirring well. Sprinkle on top. Bake at 350 for 40 min. or until thoroughly heated. Yield: 6 to 8 servings

Stuffed Butternut Squash (serves 6)

3 butternut squash
3 T. butter or margarine
¼ tsp. salt
1 T. brown sugar
2 T. raisins
½ cup chopped walnuts
3 T brown sugar
1 T butter or marg.
¼ c. light corn syrup

Cut squash in halves; remove seeds. Bake at 400 about 50 minutes or until done. Remove from oven. Scrape out pulp down to skin (getting about 3 ¾ cups pulp) Add 3 T. butter, ¼ salt, 1 T. brown sugar, and beat until smooth. Fold in raisins and ½ cup chopped nuts.

Put filling back into shells; place in shallow baking dish. Combine the 3 T. brown sugar, 1 T. butter, and the corn syrup. Drizzle this on top of squash. Bake at 450 about 15 min. or until top is crusty. Serves 6

Broiled Romano Tomatoes

6 tomatoes halved
salt and pepper
¼ cup butter or margarine
¼ cup chopped parsley
¼ cup grated Romano cheese

Sprinkle tomato halves with salt and pepper, broil 5 min about 4 inches from heat. Place 1 tsp. butter, 1 tsp. parsley and 1 tsp. cheese on top of each, broil until cheese melts. 12 servings.

Tomato Pie

1 9-inch pastry shell
4 med. size Firm ripe tomatoes, sliced ½ inch thick
¼ cup chopped chives or scallion stalks
1 tsp. chopped fresh basil (or ¼ tsp. dried basil, crumbled) (note: I use a lot of fresh basil)
(note: I also use fresh baby spinach and cover the bottom of the pie shell with it.)
¼ tsp. salt, or to taste
¼ tsp. freshly ground black pepper
1 cup grated Swiss cheese
¼ cup mayonnaise.

Preheat oven to 425 F. Bake pastry shell for 5 minutes. Remove from oven. Reduce heat to 400 degrees F. Cut tomato slices in half and place them on bottom of shell. (I put spinach in first).

Sprinkle them with the chives or scallions, basil, salt, and pepper. Combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals in the tomatoes completely. Bake pie 35 minutes or until brown and bubbly. Allow it to sit outside the oven 5 to 10 minutes before serving.

(Note: this is a delicious summer luncheon dish--best when fresh, but not too juicy ripe, tomatoes are available. I sometimes buy two red and two yellow tomatoes and alternate the slices).

Tomato, Basil, and Cheese Tart

1 ¼ cups all purpose flour
¾ stick (6 T. ) cold unsalted butter cut into bits
2 T. cold vegetable shortening
¼ lb. sliced lean bacon, cooked, drained, cooled, and crumbled
¼ tsp. salt

(rice to weight shell)

Make the shell: In a large bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal. Add 3 to 4 T ice water, or enough to form a dough, tossing the mixture until the water in incorporated. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form into a ball.

Flatten the dough slightly, dust it with flour, and chill, wrapped in wax paper, for 1 hour. Roll the dough in a 1/3 thick round on a floured surface, and fit it into a 9" tart pan with a removable fluted rim. Prick the shell lightly with a fork and chill it for 30 min. Line shell with foil, fill foil with rice, and bake shell in lower third of a preheated 425 F oven for 15 minutes. Remove rice and foil carefully, bake the shell for 3 to 5 minutes more or until golden brown. Let cool on wire rack.

4 firm ripe tomatoes, sliced 1/3 inch thick (about 2 pounds)
1 ½ tsp. salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves, (reserve couple of basil sprigs for garnish)
½ cup plus 2 T. whole-milk ricotta
2 large eggs beaten lightly
¼ lb. whole-milk mozzarella, grated coarse
½ cup freshly grated Parmesan
Vegetable oil for brushing the tomatoes.

Sprinkle tomato slices on both sides lightly with salt and let them drain on paper towels. In a food processor or blender, puree’ the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined. Add the remaining 1 ½ tsp. salt, mozzarella, Parmesan, and pepper to taste, and blend the mixture until it is just combined. Pat the tomato slices dry with paper towels, line the bottom of shell with the tomato end pieces and spoon the cheese mixture over the end pieces, smoothing the mixture.

Arrange the remaining tomato slices in one layer, overlapping them slightly, over the cheese mixture and brush them with the oil. Bake the tart in a preheated 350 F. oven for 40 to 50 minutes or until the cheese mixture is set. Tansfer the tart to a rack and let stand for 10 minutes, and garnish with the basil sprigs. Serve hot or at room temperature. Serves 6.

Orange Glazed Carrots

2 pounds carrots
1 T. sugar
2 tsp. cornstarch
½ tsp. salt
¾ cup orange juice.

Copper Pepper Carrots

5 cups carrots, sliced, cooked, and drained
1 med onion, sliced in rings
1 can tomato soup
1/4 cup Wesson oil
3/4 cup sugar
3/4 cup vinegar
2 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper
2 tsp. Worcestershire
3 buttons garlic chopped fine

Cook carrots until done. Mix with other ingredients, and marinate at least 12 hrs.---the longer the better.  These are delicious.

Dimples Corn Casserole

1 can whole kernel corn drained
1 can cream style corn
1 onion chopped
1 med. bell pepper chopped
1 small jar pimentos
1 cup crushed crackers
2 eggs well beaten
1 cup milk
1 cup grated cheddar cheese
¼ cup melted margarine
salt & pepper to taste
cayenne pepper to taste

Mix all together well and bake 1 hour at 350.

Potatoes - Scalloped Potatoes

Bake at 350 F. for 1 hr. and 20 min. - serves 4 - 6

4 med. potatoes pared and thin sliced
1 med. onion peeled and sliced
1 can cream of celery soup
1/3 cup milk
2 T. butter or margarine

Parboil potatoes 1 min, drain well. Put half in dish. Cover with onion and remaining potatoes. Top with mixture of remaining ingredients. Dot with butter. Cover and bake.

Spiced Red Cabbage

(serves 6 at 45 calories per serving--excellent for New Year's lunch)

4 cups shredded red cabbage
¼ cup cider vinegar
½ cup water
¼ tsp. ground allspice
¼ tsp. cinnamon
1/8 tsp. nutmeg
2 tart apples, peeled, cored, diced
1 T. sugar

Cook all except apples and sugar for 15 min.

Add apples and toss again and cook 5 minutes more, add sugar. Add 2 or 3 T. water if needed but when done all liquid should be cooked away.

California Sweet Potato Bake

4 med. sweet potatoes*
½ cup brown sugar
1 T. cornstarch
¼ tsp. salt
1 cup orange juice
¼ cup seedless raisins
¼ cup margarine
3 T. cooking sherry (optional)
2 T. chopped walnuts or pecans
½ tsp. grated orange peel

Cook potatoes in boiling salted water 'til tender; drain; slice lengthwise or crosswise. Arrange in shallow baking dish. Sprinkle with salt. In boiler, mix brown sugar, cornstarch, & salt. Blend in orange juice. Add raisins. Stir while bringing quickly to boil. Add remaining ingredients; pour over potatoes. Bake uncovered in 350F oven, 20 minutes or until potatoes are well glazed.

*May use 1- lb. 2 oz can sweet potatoes.

Zucchini Casserole

an original creation

2 med. zucchini chopped
2 T margarine
1 T bacon drippings
1 med. fresh tomato
6 crackers, crumbled
1 bread end, crumbled
4 oz V-8 juice
2 tsp. salt
½ cup browned ground beef
2 large sweet banana peppers, chopped or sliced
2 slices American cheese/ cut in quarters
1 T. catsup

Stew at med. heat 'til done--top with cheese and place in oven at 300 abt. 20min. Serve with hash browns or baked potato, salad, and hot rolls.

Zucchini Casserole

serves 6 - 8 (microwave recipe)

4 thinly sliced zucchini
¼ c. hot tap water
¾ cup shredded sharp cheese
1 egg
½ cup dairy sour cream
1 T. all purpose flour
3 slices cooked & crumbled bacon
¼ c. browned bread crumbs
Place zucchini in 1 ½ qt. casserole w. water
Cook covered in microwave 7 min. Drain.
Mix cheese, egg, sour cream, and flour. Stir into zucchini. Cook 3 min., stir.
Combine bacon & bread crumbs. Sprinkle over top. Cook 2 min.

Zucchini Cheese Casserole

3 med. zucchini
½ cup chopped onions
2 fresh sliced tomatoes
2 T. oil
1 # low-fat cottage cheese
1 tsp. basil
½ tsp. oregano
1/3 cup parmesan cheese

Sauté zucchini and onion. Whip cottage cheese with spice in blender. Layer zucchini, cottage cheese, tomato, and top with parmesan. Bake at 350 F. for 25 - 30 min.

Stuffed Zucchini

6 med. size zucchini, halved lengthwise
½ pound hot Italian sausage (may use ground beef, or mixture of beef and sausage)
1 small onion chopped (1/4 cup)
1 clove garlic crushed
1/3 cup Italian bread crumbs
¼ cup grated Parmesan
¼ pound mozzarella cheese, shredded

Cook zucchini in boiling salted water, 10 minutes. Drain; scoop out insides, leaving a ¼ inch shell. Mash insides; drain well. Put shells in a shallow baking dish.

Remove casings from sausage; break up meat. Cook sausage 5 minutes in skillet. Add onion and garlic; sauté until tender 3 min. Stir in mashed zucchini and bread crumbs. Spoon mixture into shells; sprinkle with cheese.

Bake at 350F for 30 minutes or until piping hot.

(may also use tomatoes or eggplant scooped out and drained)

Serves 6

Green Rice Casserole -

serves 8 (microwave recipe)

3 cups cooked rice
2 cups or 1 pkg. finely chopped spinach (or chopped broccoli)
¾ cups finely chopped green onion with tops
1.2 cup minced parsley
½ cup slivered almonds
¼ cup butter or margarine
2 tsp. lemon juice
1 tsp. salt
dash garlic powder

Combine above ingredients in 2 qt. casserole.

1 egg
1 cup milk

Beat, stir into rice mixture. Cover & refrigerate. When thoroughly cool, bake in microwave 15 min.  Let set 10 minutes before serving.

Eggplant Supreme

1 lb. ground beef
1 onion chopped
(cook together)
1 eggplant (chop and boil until tender--drain)
1 box Minute Long Grain & Wild Rice Mix - prepared
1 can tomatoes
2 oz can sliced mushrooms

Mix all together, put in casserole, top with grated cheese. Bake at 350 about 1 hour or until brown. Serves 4-6. May be frozen.

Quick Hot Peas

(this is a long time family favorite for holiday meals)

1 can cream of mushroom soup
1 tube garlic cheese
2 cans LeSeur English Peas (drained)
Red Cayenne pepper (1/4 tsp. or to taste)

Cut cheese in small pieces and melt in soup. When hot, add drained peas and season to taste with pepper.

Simple Scalloped Potatoes

(Microwave Dish)

5 cups (4 med.) peeled and sliced potatoes
1 T. Flour
1 tsp. salt
¼ cup chopped onion or 1 T instant minced onion
1 ½ cup milk
1 T. butter or marg.

Arrange sliced potatoes in 2 ½ or 3 qt. Pyrex dish. Add flour, salt, onion, and toss lightly. Stir in milk and dot with butter. Cook covered 15 min.