Cookbook
2002
Church of Christ
at Ventura
RECIPE
FOR
FRIENDSHIP
ASSEMBLE ONE GROUP OF PEOPLE IN
ASSORTED SIZES, SHAPES AND PERSONALITIES.
MEASURE ACCURATELY:
1 CUP FRIENDLY WORDS
1 CUP COURTESY AND PATIENCE
2 HEAPING CUPS UNDERSTANDING
SIFT CAREFULLY TO REMOVE MALICE AND EGO
ADD:
A DASH OF WIT AND HUMOR
A PINCH OF WARM PERSONALITY
A HANDFUL OF FORGIVENESS
AN OUNCE OF PRAISE
MIX UNTIL WELL BLENDED
COOK SLOWLY
KEEPING TEMPERATURE LOW
(NO BOILING, STEAMING OR STEWING)
SEASON TO TASTE WITH A SPICE OF LIFE
TOP EACH SERVING WITH A GOODLY AMOUNT OF
KINDNESS, CHARITY AND TEMPERANCE
A LITTLE BIT OF LOVE AND TOLERANCE
IMPROVES THE FLAVOR
SERVE IN GENEROUS PORTIONS
AUTHOR UNKNOWN
Table of Contents
BREADS
APPETIZER
BEVERAGE
SOUPS AND SALADS
VEGETABLES
MAIN DISHES
CAKES AND PIES
COOKIES AND CANDIES
MISCELLANEOUS
HELPFUL HINTS
INDEX
BREADS
Proverbs 31:10-12
A wife of noble character who can find?
She is worth far more than rubies.
Her husband has full confidence in her
and lacks nothing of value.
She brings him good, not harm,
all the days of her life.
MAGIC MUFFINS
DORI HICKS
1 1/4 CUPS FLOUR
3/4 CUP MALT-O-MEAL,DRY
1/2 CUP SUGAR
3/4 CUP MILK
1/4 CUP OIL
1 EGG
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
PREHEAT OVEN TO 400 DEGREES. COMBINE ALL INGREDIENTS UNTIL MOISTENED. POUR INTO GREASED OR PAPER LINED MUFFIN PAN, FLILLING 3/4 FULL. BAKE 18-20 MINUTES UNTIL CENTER IS FIRM TO TOUCH.
VONNIES DELICIOUS BANANA BREAD
VONNIE KUSSATZ
3/4 CUP BUTTER OR MARGARINE
1 TEASPOON VANILLA
1 1/2 CUPS SUGAR
2 CUPS FLOUR
1 1/2 CUPS BANANAS (4-6)
1 TEASPOON BAKING SODA
2 EGGS
1 TEASPOON SALT
1/2 CUP MILK WITH 1 TEASPOON LEMON JUICE
1/2 CUP NUTS
CREAM BUTTER AND SUGAR. BLEND IN BANANA, EGGS AND VANILLA. SIFT TOGETHER FLOUR, SODA AND SALT AND ADD ALTERNATELY WITH MILK TO BANANA MIXTURE. FOLD IN NUTS. POUR INTO GREASED LOAF PANS. BAKE AT 350 DEGREES FOR 1 HOUR (DOUBLE TO MAKE 3 LOAVES.)
LAND OF NOD CINNAMON BUNS
LINDA MORAN
THIS RECIPE IS A FAVORITE FOR SUNDAY MORNINGS.
20 FROZEN ROLLS, DOUGH UNBAKED
1 CUP BROWN SUGAR
1/4 CUP INSTANT VANILLA PUDDING, DRY
2 TABLESPOONS CINNAMON
3/4 CUPS RAISINS (OPTIONAL)
3/4 CUP CHOPPED PECANS (OPTIONAL)
1/2 CUP MELTED BUTTER
THE NIGHT BEFORE, GREASE A BUNDT PAN AND PUT IN THE FROZEN DOUGH ROLLS. SPRINKLE WITH BROWN SUGAR, PUDDING MIX, CINNAMON AND RAISINS/PECANS. DRIZZLE THE MELTED BUTTER OVER THIS. COVER WITH A CLEAN DAMP CLOTH OR WAX PAPER. IN THE MORNING, PREHEAT OVEN TO 350 DEGREES. REMOVE COVER FROM BUNDT PAN AND BAKE THE ROLLS 30-35 MINUTES. LET SIT FOR 5 MINUTES AND TURN ON TO SERVING PLATE. EACH SERVING IS PULLED APART WHEN READY TO SERVE. THIS SMELLS SO GOOD BAKING. YOUR SLEEPY HEADS WILL BE TUMBLING OUT OF BED WITHOUT A HASSLE!
CHEDDAR BISCUITS
MELISSA NELSON BOLING
2 CUPS BISQUICK
2/3 CUP MILK
1/2 CUP SHREDDED CHEDDAR
MIX AND BEAT FOR 30 SECONDS. SPOON ONTO UNGREASED COOKIE SHEET. BAKE AT 450 DEGREES FOR 8-10 MINUTES.
AFTER BAKING BRUSH TOP WITH A MIXTURE OF 1/4 CUP BUTTER AND 1/2 TEASPOON GARLIC POWDER.
SPICED ZUCCHINI BREAD
LINDA MORAN
(THIS IS THE BEST ZUCCHINI BREAD I'VE EVER EATEN; FOUND THE RECIPE IN SOUTHERN LIVING MAGAZINE ABOUT 25 YEARS AGO.)
3 CUPS ALL PURPOSE FLOUR
2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
1 1/2 TEASPOON CINNAMON
3/4 CUP FINELY CHOPPED WALNUTS
3 EGGS
2 CUPS SUGAR
1 CUP OIL
2 TEASPOON VANILLA
2 CUPS SHREDDED ZUCCHINI
1 - 8 OUNCE CAN CRUSHED PINEAPPLE, DRAINED
COMBINE FLOUR, BAKING SODA, SALT, BAKING POWDER, CINNAMON AND NUTS AND SET ASIDE. BEAT EGGS LIGHTLY; ADD SUGAR, OIL AND VANILLA; BEAT UNTIL CREAMY. STIR IN ZUCCHINI AND PINEAPPLE. ADD DRY MIXTURE, STIRRING ONLY UNTIL MOIST. BAKE IN TWO GREASED AND FLOURED 9X5X3 LOAF PANS AT 350 DEGREES FOUR 1 HOUR.
COOL 10 MINUTES AND REMOVE FROM PANS. THIS FREEZES WELL FOR MAKE AHEAD TREATS.
GARLIC BUBBLE BREAD
MELISSA NELSON BOLING
1/4 CUP MELTED MARGARINE
MIX IN 1 EGG, 1 TEASPOON PARSLEY, 1/2 TEASPOON GARLIC POWDER AND DASH OF SALT.
FROZEN BREAD DOUGH THAT HAS BEEN TORN INTO GOLF BALL SIZED PIECES AND ALLOWED TO RAISE. DIP BALLS OF DOUGH INTO MARGARINE MIXTURE. PUT INTO GREASED BUNDT PAN; LET RISE AGAIN. BAKE AT 350 DEGREES FOR 30 MINUTES.
STRAWBERRY PECAN BREAD
JUDY WIGGINS
3 CUPS FLOUR
2 CUPS SUGAR
3 TEASPOON CINNAMON
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1 CUP OIL
1/2 CUP BUTTER, MELTED
4 EGGS
2 (10 OUNCES) PACKAGES FROZEN STRAWBERRIES WITH SYRUP, DEFROSTED
1 CUP CHOPPED PECANS
CINNAMON OR NUTMEG (OPTIONAL, TO TASTE)
IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, SUGAR, CINNAMON, SALT AND BAKING SODA. BLEND IN THE OIL AND BUTTER. ADD EGGS AND BEAT WELL. STIR IN DEFROSTED STRAWBERRIES, JUICE AND ALL. STIR IN PECANS.
GREASE A BUNDT PAN OR TWO BREAD LOAF PANS. SPRINKE THE PANS WITH CINNAMON OR NUTMEG IF DESIRED. POUR IN THE BATTER.
BAKE IN PREHEATED OVEN AT 350 DEGREES FOR 45 TO 60 MINUTES OR UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN. COOL FOR A FEW MINUTES BEFORE INVERTING.
APPLESAUCE NUT BREAD
KAY ROSS
2 CUPS FLOUR
3/4 CUP SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
1/2 TEASPOON BAKING SODA
1/2 TEASPOON NUTMEG
1 CUP CHOPPED WALNUTS
1 EGG
1 CUP APPLESAUCE
COMBINE INGREDIENTS ENOUGH TO MOISTEN AND BAKE IN GREASED LOAF PAN 1 HOUR AT 350 DEGREES.
EASY MONKEY BREAD
SCOTT AND SANDRA BALL
3 CANS BISCUITS
1/2 CUP SUGAR
1/2 TEASPOON CINNAMON
CUT BISCUITS INTO QUARTERS AND ROLL IN CINNAMON AND SUGAR MIXTURE. PLACE IN GREASED AND FLOURED BUNDT PAN.
TOPPING:
1 STICK OLEO OR BUTTER
3/4 CUP SUGAR
3/4 TEASPOON CINNAMON
MELT BUTTER IN SAUCEPAN. ADD CINNAMON AND SUGAR. HEAT UNTIL SUGAR MELTS. POUR SAUCE OVER BISCUITS. BAKE IN 350 DEGREE OVEN FOR 30-35 MINTES.
DATE BREAD
1 CUP CHOPPED DATES
1 TEASPOON BAKING SODA
1 CUP BOILING WATER
3/4 CUP RAISINS
2 TABLESPOONS BUTTER
1 CUP SUGAR
1 EGG
1 1/3 CUPS FLOUR
1 TEASPOON VANILLA
3/4 CUP CHOPPED NUTS
POUR WATER AND SODA OVER DATES AND RAISINS. ADD 2 TABLESPOONS BUTTER AND MIX. ADD SUGAR,EGG,FLOUR,VANILLA AND NUTS. BAKE IN GREASED LOAF PAN AT 350 DEGREES FOR 1 HOUR.
FLUFFY CORNMEAL ROLLS
1/3 CUP CORNMEAL
1/2 CUP SUGAR
1 TEASPOON SALT
2 CUPS MILK
1/2 CUP SHORTENING
1 PACKAGE YEAST
1/4 CUP WARM WATER
2 EGGS,BEATEN
4 CUPS FLOUR
COMBINE CORNMEAL,SUGAR,SALT,MILK AND SHORTENING AND COOK IN DOUBLE BOILER OR IN MICROWAVE UNTIL THICK. COOL TO LUKEWARM,ADD YEAST SOFTENED IN WATER,THEN EGGS. BEAT WELL AND LET RISE IN WARM PLACE 1 HOUR.ADD FLOUR TO FORM SOFT DOUGH. KNEED,PLACE IN GREASED BOWL,LET RISE TILL DOUBLE. PUNCH DOWN,FORM IR ROLLS,PLACE IN PAN,BRUSH WITH BUTTER,LET RISE. BAKE 20 MINUTES AT 350 DEGREES.MAKES 2 1/2 DOZEN.
GREEN CHILI CORNMEAL BISCUITS
1 1/2 CUPS FLOUR
1/2 CUP CORNMEAL
2 TEASPOONS BAKING POWDER
1/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/2 CUP BUTTER
1/2 CUP SHREDDED CHEESE
1/2 CUP BUTTERMILK
1 -4 OUNCE DICED GREEN CHILIES
STIR TOGETHER DRY INGREDIENTS; CUT IN BUTTER. STIR IN CHEESE. MAKE A WELL IN CENTER. MIX BUTTERMILK AND CHILIES AND ADD TO DRY INGREDIENTS. STIR UNTIL MOISTENED. KNEED DOUGH FOR 3-5 MINUTES. ROLL TO DESIRED THICKNESS. BAKE AT 450 DEGREES FOR 10-12 MINUTES. MAKES 10-12 BISCUITS.
TEXAS SPOON BREAD
JAYNE NELSON
1 PACKAGE DRY YEAST DISSOLVED IN 2 CUPS LUKEWARM WATER
1 EGG, BEATEN
1/4 CUP SUGAR
1 3/4 CUP MELTED BUTTER OR MARGARINE
MIX ALL ABOVE INGREDIENTS IN ORDER GIVEN;
ADD 4 CUPS SELF-RISING FLOUR OR 4 CUPS FLOUR AND 2 TEASPOON BAKING POWDER AND 1 TEASPOON SALT. BAKE IN GREASED MUFFIN TINS AT 400 DEGREES FOR 15 MINUTES.
LEFTOVER BATTER WILL KEEP IN REFRIGERATOR UP TO 2 WEEKS.
QUICK ROLLS
JAYNE NELSON
2 CUPS SELF RISING FLOUR
1 CUP MILK
1/4 CUP MAYONNAISE
1 TEASPOON SUGAR
COMBINE ALL INGREDIENTS, MIXING WELL. SPOON INTO LIGHTLY GREASED 2 INCH MUFFIN PANS. BAKE AT 350 DEGREES FOR 10 MINUTES OR UNTIL GOLDEN BROWN. MAKES 12
TEA TIME TASSIES (LITTLE BISCUITS)
JAYNE NELSON
2 CUPS SELF RISING FLOUR
1 STICK MARGARINE
1 STICK BUTTER
8 OUNCES SOUR CREAM
MIX AND DROP BY TEASPOONS INTO MINI MUFFIN PANS. BAKE AT 400 DEGREES FOR 10-15 MINUTES OR UNTIL LIGHTLY BROWNED. THESE WILL MELT IN YOUR MOUTH.
BROCCOLI CORNBREAD
SHARON MANEY
2 BOXES JIFFY CORNBREAD MIX
4 EGGS
1 (10 OUNCE) BOX FROZEN CHOPPED BROCCOLI
10 OUNCE LOWFAT COTTAGE CHEESE
1 STICK MARGARINE, MELTED
1/2 CUP SHREDDED CHEESE
BOIL BROCCOLI FOR 8 MINUTES; DRAIN. PREPARE CORNBREAD MIX WITH EGGS, COTTAGE CHEESE AND MARGARINE. PUT HALF IN PAN; COVER WITH BROCCOLI AND CHEESE. COVER WITH REST OF BATTER. BAKE FOR 1 HOUR AT 350 DEGREES.
A NUN'S SIGH
1 CUP SIFTED ALL PURPOSE FLOUR
1 PINCH SALT
1 TABLESPOON SUGAR
1 CUP WATER
1/3 CUP BUTTER
4 EGGS
1 TEASPOON VANILLA
OIL FOR DEEP FRYING
CONFECTIONERS SUGAR
SIFT FLOUR, SUGAR, SALT AND SUGAR; SET ASIDE. HEAT WATER AND BUTTER TOGETHER UNTIL BUTTER MELTS. ADD FLOUR COMBINATION ALL AT ONCE, STIRRING RAPIDLY WITH A WOODEN SPOON UNTIL DOUGH LEAVES SIDES OF PAN AND FORMS A LUMP. REMOVE FROM HEAT AND BEAT IN THE EGGS, ONE AT A TIME, BEATING HARD AFTER EACH ADDITION. WHEN DOUGH IS NO LONGER SLIPPERY LOOKING, STIR IN VANILLA.
SCOOP UP A HEAPING TEASPOON OF THE DOUGH AND WITH A SECOND TEASPOON PUSH IT OFF INTO PREHEATED OIL (350 DEGREES ON A DEEP FAT THERMOMETER OR UNTIL A 1 INCH CUBE OF BREAD BROWNS IN 60 SECONDS.) WHEN PUFFED AND GOLDEN BROWN, DRAIN ON PAPER TOWELS. SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE HOT. MAKES SEVERAL DOZEN.
KATY KORNETTES
JAYNE NELSON
1 QUART MILK
2 TABLESPOONS SUGAR
3/4 CUP BUTTER
1 TEASPOON SALT
2 CUPS WHITE CORNMEAL
PUT ALL INGREDIENTS EXCEPT CORNMEAL IN A SAUCEPAN AND BRING TO A BOIL. GRADUALLY ADD CORNMEAL STIRRING CONSTANTLY AS YOU ADD IT. BY THE TIME THE CORNMEAL IS ALL ADDED IT SHOULD BE LIKE A THIN MUSH. TAKE OFF HEAT AND PLACE SOME OF THE MIXTURE INTO A PASTRY BAG WITH A #4 TIP. PIPE IN 1 1/4 INCH ROUNDS ON GREASED COOKIE SHEETS. CHILL. BAKE AT 450 DEGREES FOR 12 MINUTES.
IF YOU DON'T HAVE A PASTRY BAG, CUT OFF ONE CORNER OF A PLASTIC BAG AND PIPE THE BATTER THROUGH IT.
BRANANA BREAD
KATHIE MICHAUD
MIX - 1 CUP SUGAR
1/2 CUP SOFT MARGARINE
3 EGGS
STIR IN - 1/4 CUP BUTTERMILK OR SOUR MILK
1 1/2 CUPS MASHED BANANAS
SIFT AND STIR IN - 2 CUPS FLOUR
1 1/2 TEASPOONS BAKING POWDER
3/4 TEASPOON BAKING SODA
3/4 TEASPOON SALT
ADD 1 CUP CRUSHED BRAN CEREAL AND POUR INTO 3 WELL GREASED AND FLOUR DUSTED 7X3X2 PANS. LET STAND FOR 20 MINUTES. BAKE AT 350 DEGREES FOR 50-60 MINUTES.
STRAWBERRY RHUBARB COFFEE CAKE
FILLING:
3 CUPS SLICED FRESH OR FROZEN RHUBARB (CUT INTO 1 INCH PIECES)
1 QUART FRESH STRAWBERRIES, MASHED
2 TABLESPOONS LEMON JUICE
1 CUP SUGAR
1/3 CUP CORNSTARCH
CAKE:
3 CUPS ALL PURPOSE FLOUR
1 CUP SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 CUP BUTTER OR MARGARINE CUT INTO PIECES
1 1/2 CUPS BUTTERMILK
2 EGGS
1 TEASPOON VANILLA
TOPPING:
1/4 CUP BUTTER OR MARGARINE
3/4 CUP ALL PURPOSE FLOUR
3/4 CUP SUGAR
FILLING: IN A LARGE SAUCEPAN COMBINE RHUBARB, STRAWBERRIES AND LEMON JUICE. COVER AND COOK OVER MEDIUM HEAT ABOUT 5 MINUTES. COMBINE SUGAR AND CORNSTARCH; STIR INTO SAUCEPAN. BRING TO A BOIL, STIRRING CONSTANTLY UNTIL THICKENED; REMEOVE FROM HEAT AND SET ASIDE.
(SEE NEXT PAGE}
CAKE: IN A LARGE BOWL COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. BEAT BUTTERMILK, EGGS AND VANILLA IN SMALL BOWL; STIR IN TO CRUMB MIXTURE. SPREAD HALF OF THE BATTER EVENLY INTO A GREASED 13X9X2 INCH BAKING DISH. CAREFULLY SPREAD FILLING ON TOP. DROP REMAINING BATTER BY TABLESPOONS OVER FILLING.
TOPPING: MELT BUTTER IN SAUCEPAN OVER LOW HEAT. REMOVE FROM HEAT; STIR IN FLOUR AND SUGAR UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE OVER BATTER. LAY FOIL ON LOWER RACK TO CATCH ANY JUICY FRUIT SPILLOVERS. BAKE AT 350 DEGREES FOR 40-45 MINUTES. COOL IN PAN. CUT INTO SQUARES.
ANGEL BISCUITS
(NO RISING NECESSARY)
1 CAKE YEAST
3 TEASPOONS BAKING POWDER
2 TABLESPOONS LUKEWARM WATER
4 TABLESPOONS SUGAR
5 CUPS PLAIN FLOUR
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1 CUP SHORTENING
2 CUPS BUTTERMILK
DISSOLVE YEAST IN WATER. IN A LARGE BOWL, SIFT FLOUR AND OTHER DRY INGREDIENTS. CUT IN SHORTENING; ADD BUTTERMILK AND THEN THE YEAST MIXTURE. STIR UNTIL ALL FLOUR IS MOISTENED. KNEAD ON FLOURED BOARD A MINUTE. ROLL TO DESIRED THICKNESS AND CUT WITH A BISCUIT CUTTER. BAKE AT 400 DEGREES ABOUT 12 MINUTES.
DOUGH MAY BE KEPT REFRIGERATED AND USED ABOUT A WEEK.
PUMPKIN BREAD
CONTRIBUTOR UNKNOWN
1 CAN PUMPKIN
4 EGGS
1 CUP OIL
2/3 CUP COLD WATER
3 1/3 CUPS FLOUR
2 TEASPOONS BAKING SODA
1 1/2 TEASPOONS SALT
1 TEASPOON CINNAMON
1 TEASPOON NUTMEG
3 CUPS SUGAR
MIX AND POUR INTO TWO LOAF PANS (GREASED AND FLOURED.) BAKE AT LEAST 1 HOUR AT 350 DEGREES.
APPETIZER
Proverbs 31:13-14
She selects wool and flax
And works with eager hands.
She is like the merchant ships
Bringing her food from afar.
DRIED BEEF SPREAD
MELISSA NELSON BOLING
1 - 8 OUNCE CREAM CHEESE
2 TABLESPOONS MILK
3 OUNCES DRIED BEEF, CHOPPED
2 TABLESPOONS CHOPPED GREEN PEPPER
2 TABLESPOONS CHOPPED ONIONS
3/4 TO 1 TEASPOON PEPPER
1/2 CUP SOUR CREAM
PREHEAT OVEN TO 350 DEGREES. MIX CREAM CHEESE AND MILK. ADD ALL OTHER INGREDIENTS. POUR INTO OVEN SAFE DISH. TOP WITH 1/2 CUP CHOPPED WALNUTS. BAKE 15 MINUTES. SERVE WITH CLUB CRACKERS.
BEAN DIP
LINDA MORAN
IN A CROCK POT:
3 CANS REFRIED BEANS
3/4 CONTAINER OF SOUR CREAM (PINT)
2 CUPS SHREDDED AMERICAN OR CHEDDAR CHEESE
THIS IS GREAT FOR A CROWD.
CHILE CHEESE DIP
VONNIE KUSSATZ
1 - 8 OUNCE CREAM CHEESE
1/2 CUP GREEN ONIONS
4 OUNCE CAN GREEN CHILIES OR ROTEL TOMATOES WITH GREEN CHILIES, DRAINED
1 CAN WOLFE BRAND CHILE (NO BEANS)
3/4 CUP GRATED CHEDDAR CHEESE
SPREAD SOFTENED CREAM CHEESE IN BOTTOM OF QUICHE PAN. ADD ROTEL TOMATOES. TOP WITH CHILI AND CHEESE. MICROWAVE 4 MINUTES. SERVE WITH CHIPS.
BEAN DIP
VONNIE KUSSATZ
SAUTE IN BUTTER:
1 SMALL ONION, CHOPPED
1 CAN GREEN CHILIES
ADD 1 CAN TOMATO AND CHILIES --- SIMMER
SLOWLY STIR IN MONTEREY JACK AND SHARP CHEDDAR CHEESE, GRATED. ADD 1 CAN BEAN DIP.
CHICKEN ALMOND PUFFS
MELISSA NELSON BOLING
1/2 CUP CHICKEN BROTH BOILED WITH 4 TABLESPOONS BUTTER AND 1/8 TEASPOON SALT.
REDUCE HEAT AND STIR IN 1/2 CUP FLOUR. STIR UNTIL FLOUR BECOMES A BALL. REMOVE FROM HEAT.
BEAT IN 2 EGGS, ONE AT A TIME. BEAT UNTIL SMOOTH AND SHINY. STIR IN 1 SMALL CAN DEVILED CHICKEN, 1/4 TEASPOON ALMOND EXTRACT AND 3 TABLESPOONS DICED TOASTED ALMONDS. BLEND WELL. DROP BY SMALL TEASPOON FULL ON GREASED COOKIE SHEETS. BAKE AT 425 DEGREES FOR 10-12 MINUTES.
TOAST ALMONDS ON A COOKIE SHEET AT 350 DEGREES FOR 4 MINUTES WATCHING CAREFULLY SO THAT THEY DO NOT BURN.
ANTS ON A LOG
CELERY
CREAM CHEESE OR PEANUT BUTTER
RAISINS
INSTRUCTIONS (NO, YOU DON'T HAVE TO GO OUTSIDE AND FIND ANY OF THE LITTLE CRITTERS) INSTEAD SUBSTITUTE RAISINS.
WASH AND CUT CELERY STICKS INTO 2 OR 3 INCH PIECES. DRY. SPREAD WITH EITHER CREAM CHEESE OR PEANUT BUTTER. DOT ON SOME RAISINS.
BACON CHEDDAR PUFFS
MELISSA NELSON BOLING
1/2 CUP MILK
2 TABLESPOONS MARGARINE, CUT INTO SMALL PIECES
1/2 CUP FLOUR
2 EGGS
1/2 CUP (2 OUNCES) SHREDDED SHARP CHEDDAR CHEESE
1/4 CUP CHOPPED GREEN ONIONS
4 SLICES BACON, COOKED CRISP AND CRUMBLED
1/4 TEASPOON GARLIC SALT
1/4 TEASPOON GROUND BLACK PEPPER
HEAT OVEN TO 350 DEGREES. BRING MILK AND MARGARINE TO A BOIL OVER MEDIUM HEAT. ADD FLOUR ALL AT ONCE, STIRRING CONSTANTLY UNTIL MIXTURE FORMS A BALL AND LEAVES SIDES OF PAN. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME STIRRING CONSTANTLY UNTIL MIXTURE IS SMOOTH. ADD REMAINING INGREDIENTS. DROP BY TEASPOON FULL ON A GREASED FOIL LINED COOKIE SHEET. BAKE 25 MINUTES OR UNTIL PUFFED AND GOLDEN BROWN. WRAP SECURELY AND FREEZE IF DESIRED. TO SERVE; HEAT OVEN TO 350 DEGREES. BAKE 5-8 MINUTES OR UNTIL HEATED. MAKES 3 DOZEN.
SAUSAGE STUFFED MUSHROOMS
LACEY ROGERS
1 1/2 POUNDS MEDIUM MUSHROOMS (APPROX 30)
1/2 POUND PORK SAUSAGE
1/2 CUP SHREDDED MOZZARELLA CHEESE
1/4 CUP SEASONED BREAD CRUMBS
REMOVE STEMS FROM MUSHROOMS; CHOP STEMS AND SET ASIDE THE MUSHROOMS AND THE STEMS.
IN A SKILLET OVER MEDIUM HEAT, COOK SAUSAGE UNTIL WELL BROWNED. WITH A SLOTTED SPOON, REMOVE THE SAUSAGE TO PAPER TOWELS TO DRAIN. SPOON OFF ALL BUT 2 TABLESPOONS OF DRIPPINGS FROM SKILLET.
IN HOT DRIPPINGS OVER MEDIUM HEAT, COOK MUSHROOM STEMS UNTIL TENDER, ABOUT 10 MINUTES, STIRRING FREQUENTLY. REMOVE FROM HEAT; STIR IN SAUSAGE AND CHEESE AND CRUMBS.
PREHEAT OVEN TO 450 DEGREES. FILL THE MUSHROOM CAPS WITH MIXTURE. PLACE IN PAN AND BAKE FOR 15 MINUTES.
HANKY PANKYS
JAYNE NELSON
IN A LARGE SKILLET, BROWN:
1 POUND GROUND BEEF
1 POUND LEAN GROUND PORK OR SAUSAGE
DRAIN.
ADD 1 TABLESPOON EACH OF THE FOLLOWING AND MIX WELL:
SALT
PEPPER
OREGANO
WORCESTERSHIRE SAUCE
ADD 1 POUND VELVEETA CHEESE IN CHUNKS AND STIR UNTIL MELTED. SPREAD ON SLICES OF PARTY RYE BREAD.*
PLACE ON A COOKIE SHEET IN A SINGLE LAYER AND FREEZE. AFTER FROZEN, PLACE IN A PLASTIC BAG AND KEEP IN FREEZER UNTIL READY TO USE.
TO HEAT, PLACE A SINGLE LAYER ON A COOKIE SHEET AND PLACE UNDER BROILER 3-4 MINUTES.
*IF YOU CAN'T FIND PARTY RYE BREAD, USE REGULAR SLICED RYE BREAD THAT YOU HAVE CUT INTO QUARTERS.
THIS IS GREAT TO HAVE ON HAND FOR AFTER SCHOOL SNACKS OR UNEXPECTED COMPANY.
DELICIOUS PARTY SPREAD
12 OUNCES SOFTENED LIGHT CREAM CHEESE
1 CAN (4.25 OUNCE) DEVILED HAM
1 TABLESPOON WORCESTERSHIRE SAUCE
1 DASH CAYENNE PEPPER
1/3 CUP FINELY CHOPPED GREEN BELL PEPPER
1/3 CUP FINELY CHOPPED RED BELL PEPPER
IN A SMALL MIXING BOWL, COMBINE CREAM CHEESE, DEVILED HAM, WORCESTERSHIRE SAUCE AND CAYENNE PEPPER. BEAT ON MEDIUM SPEED UNTIL SMOOTH. STIR IN GREEN AND RED BELL PEPPERS. COVER AND REFRIGERATE 1 HOUR OR UNTIL READY TO SERVE. SERVE WITH CRACKERS OR VEGETABLES.
FRIED PEPPERS
LORNA LINCOLN
1 LARGE CAN PICKLED JALOPENO PEPPERS
1 SMALL PKG. MILD SAUSAGE, COOKED
1 LARGE PKG. MILD CHEDDAR CHEESE, SHREDDED
12 EGG WHITES
1 SMALL BOX OF BISQUICK
WEE BIT OF MILK
SLICE PEPPERS DOWN ONE SIDE AND CLEAN OUT ALL OF THE STUFF IN THERE AND WASH WELL. COOK SAUSAGE LOOSELY AND DRAIN. MIX IN AS MUCH CHEESE AS YOU LIKE; THE MORE CHEESE YOU PUT IN, THE GOOIER IT WILL BE. STUFF THE INSIDE OF THE PEPPERS AND FREEZE IN A BIG ZIP LOCK BAG. BEAT THE EGG WHITES UNTIL STIFF. IN A SEPARATE BOWL MIX THE BISQUICK AND THE MILK TIL BATTER IS A BIT THICKER THAN PANCAKE BATTER; FOLD IN THE EGG WHITES REAL GOOD. DIP PEPPERS IN THE BATTER ONE AT A TIME; PEPPERS MUST BE FROZEN OR THE INSIDE WILL COME OUT. FRY TILL A DARK BROWN IN VERY HOT OIL. SERVE WITH A LARGE BOTTLE OF PEPTO-BISMOL!
SHRIMP SPREAD
JAYNE NELSON
8 OUNCE CREAM CHEESE
1/2 CUP SOUR CREAM
1/4 CUP MAYONNAISE
1 CUP SEAFOOD COCKTAIL SAUCE
2 CUPS SHREDDED MOZZARELLA CHEESE
9 OUNCES COOKED SHRIMP*
3 GREEN ONIONS, SLICED
3/4 CUP DICED FRESH TOMATOES
BLEND CREAM CHEESE, SOUR CREAM AND MAYONNAISE IN A BOWL. SPREAD ON A PLATTER. COVER WITH SEAFOOD COCKTAIL SAUCE. SPRINKLE WITH CHEESE, SHRIMP, ONIONS AND TOMATOES. COVER AND CHILL. SERVE WITH CRACKERS.
*I LIKE TO USE POPCORN SIZED SHRIMP AND COOK IT IN ZATARINS SHRIMP BOIL.
TOSTADA APPETIZERS
MARY NEAL
6 CORN TORTILLAS OR USE READY MADE TOSTADA CHIPS
SALAD OIL
3/4 POUND LEAN GROUND BEEF
1 SMALL ONION, DICED
4 TEASPOONS CHILI POWDER
1/2 TEASPOON SALT
1/2 TEASPOON OREGANO LEAVES
1 - 8 OUNCE CAN TOMATO SAUCE
1/4 POUND SHREDDED CHEDDAR CHEESE
1 1/2 CUPS SHREDDED ICEBERG LETTUCE
3/4 CUP SLICED BLACK OLIVES
CUT EACH TORTILLA INTO 6 WEDGE SHAPED PIECES; COOK IN SKILLET OVER MEDIUM HEAT IN ABOUT 1/4 INCH OIL. DO NOT OVERLAP. COOK ABOUT 30 SECONDS ON EACH SIDE,TURNING WITH A SLOTTED SPOON, UNTIL GOLDEN AND CRISP. REMOVE AND DRAIN ON PAPER TOWEL. ARRANGE ON PLATTER.
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT, COOK GROUND BEEF AND ONION UNTIL BROWNED, STIRRING OCCASIONALLY (ABOUT 10-15 MINUTES.) DRAIN FAT FROM MEAT MIXTURE. STIR IN CHILI POWDER, SALT, OREGANO AND HALF OF THE TOMATO SAUCE. COOK ABOUT 3 MINUTES. REMOVE FROM HEAT.
SPOON 1 HEAPING TEASPOON MEAT MIXTURE ON EACH TORTILLA CHIP; TOP EACH WITH CHEESE, LETTUCE AND 1/2 TEASPOON OF REMAINING TOMATO SAUCE. TOP WITH OLIVES AND SERVE IMMEDIATELY.
36 APPETIZERS OR 12 SERVINGS.
APPROX. 40 CALORIES PER APPETIZER.
JEZEBEL SAUCE
JAYNE NELSON
1 (16 OUNCE) JAR APPLE JELLY
1 (16 OUNCE) JAR PINEAPPLE PRESERVES
1 (5 OUNCE) JAR HORSERADISH
1 (1 1/2 OUNCE) CAN DRY MUSTARD
MIX ALL INGREDIENTS. COVER AND REFRIGERATE. SERVE WITH MEATBALLS, SAUSAGE, SLICED HAM OR AS A SPREAD WITH CREAM CHEESE OVER CRACKERS.
TINY STUFFED TOMATOES
LEXUS NEAL
1 PINT CHERRY TOMATOES
2 - 2 1/4 OUNCE CANS DEVILED HAM
2 TABLESPOONS SOUR CREAM
2 TABLESPOONS HORSERADISH
THINLY SLICE OFF TOPS FROM CHERRY TOMATOES; REMOVE PULP; DRAIN SHELLS UPSIDE DOWN ON PAPER TOWELS.
IN A SMALL BOWL, COMBINE HAM, SOUR CREAM AND HORSERADISH; FILL THE TOMATO SHELLS WITH THE HAM MIXTURE. REFRIGERATE.
GARNISH TOPS WITH PARSELY IF DESIRED.
BACON ROLL UPS
6 OUNCES CREAM CHEESE
1 TABLESPOON MILK
25 SLICES MIXED GRAIN SANDWICH BREAD
25 SLICES BACON CUT IN HALVES
COMBINE MILK AND CREAM CHEESE. STIR TO SPREADING CONSTISTENCY. SPREAD ABOUT 2 TEASPOONS ON EACH SIDE OF BREAD, THAT HAS BEEN CUT INTO 2 PIECES
ROLL BREAD JELLYROLL STYLE AND WRAP A PIECE OF BACON AROUND EACH PIECE OF BREAD. PLACE ON BROILER PAN. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL BACON BROWNS. THESE FREEZE WELL. THAW BEFORE COOKING. MAKES 50.
CHEESEBALL
MONICA AYALA FLORES
2 - 8 OUNCE PHILADELPHIA CREAM CHEESE, SOFTENED
1/4 CUP MARGARINE, SOFTENED
2 PACKAGES HILL COUNTRY OR OTHER THIN SLICED HAM
1/2 BUNCH - 1 BUNCH GREEN ONIONS, TOPS INCLUDED
1 CUP CHOPPED PECANS
MIX SOFTENED CREAM CHEESE AND MARGARINE UNTIL WELL BLENDED. MIX IN GREEN ONIONS AND HAM. SHAPE INTO BALL AND COAT WITH CHOPPED PECANS.
TOASTED ARTICHOKE ROUNDS
JAYNE NELSON
24-32 SMALL BREAD ROUNDS
1 (8 1/2 OUNCE) CAN ARTICHOKE HEARTS RINSED, DRAINED AND QUARTERS
1 CUP SHREDDED PROVOLONE CHEESE
1/2 CUP MAYONNAISE
1 TEASPOON SALT
1/2 TEASPOON LEMON PEPPER
PAPRIKA
TOAST BREAD ROUNDS. PLACE AN ARTICHOKE QUARTER ON EACH ROUND. MIX CHEESE, MAYONNAISE, SALT AND LEMON PEPPER AND SPREAD ON ARTICHOKES. SPRINKLE LIGHTLY WITH PAPRIKA. BROIL UNTIL BUBBLY AND LIGHTLY BROWNED.
SPINACH ARTICHOKE DIP
JAYNE NELSON
THIS IS A RECIPE THAT I ADAPTED FROM A SIMILAR ONE THAT WE HAD IN A RESTAURANT IN DENTON,TEXAS.
1 UNCUT ROUND LOAF BREAD
FILLING:
16 OUNCES CREAM CHEESE
10 OUNCES FROZEN CHOPPED SPINACH, THAWED AND DRAINED
1 CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED
1/4 CUP CHOPPED ONION
1 - 4 OUNCE CAN SLICED MUSHROOMS, DRAINED
1 JALOPENO PEPPER, CHOPPED FINE
TOPPING:
GRATED MONTEREY JACK CHEESE
CRUMBLED CRISP COOKED BACON
DICED FRESH TOMATOES
CUT OFF TOP OF BREAD AND HOLLOW OUT INSIDE LEAVING A THIN SHELL ON SIDES AND BOTTOM. HEAT FILLING INGREDIENTS, MIXING WELL. SPOON INTO BREAD SHELL. TOP WITH CHEESE AND BACON AND PLACE ON A COOKIE SHEET. HEAT IN A 350 DEGREE OVEN UNTIL BUBBLY. TOP WITH TOMATOES. SERVE HOT WITH TORTILLA CHIPS, BREAD CHUNKS OR VEGETABLES.
HOT ARTICHOKE DIP
KAY ROSS
1 - 14 OUNCE CAN OR JAR ARTICHOKES DRAINED AND CHOPPED
1 CUP MAYONNAISE
1 CUP PARMESAN CHEESE
1 TEASPOON GARLIC POWDER
CLUB CRACKERS
HEAT OVEN TO 350 DEGREES. MIX ALL INGREDIENTS EXCEPT CRACKERS AND BAKE UNTIL BUBBLY - 20-25 MINUTES. SERVE HOT - SPREAD ON CRACKERS.
VARIATION: ADD 1/2 CUP PARMESAN CHEESE, 8 OUNCES CREAM CHEESE AND 1 CUP SOUR CREAM.
EASY CEREAL SNACK MIX
MELISSA COLLINS
COMBINE 2 CUPS TOASTED OAT CEREAL, 2 CUPS SMALL PRETZEL TWISTS, 1 CUP MINIATURE MARSHMALLOWS, 1 CUP DRIED CRANBERRIES IN A LARGE RESEALABLE PLASTIC BAG. COMBINE 2 TABLESPOONS GRANULATED SUGAR AND 1/2 TEASPOON GROUND CINNAMON IN SMALL BOWL. POUR 1 TABLESPOON MELTED MARGARINE OR BUTTER AND THE SUGAR MIXTURE OVER THE CEREAL MIXTURE. SEAL BAG. SHAKE WELL TO MIX.
FRUIT DIP
KAY ROSS
8 OUNCES CREAM CHEESE
1/2 CUP BROWN SUGAR
1/2 CUP WHITE SUGAR
1 TEASPOON VANILLA
MIX ALL INGREDIENTS. CHILL AND SERVE. GREAT FOR APPLES.
ARTICHOKE DIP
MELISSA COLLINS
1 CAN ARTICHOKE HEARTS (NON-MARINATED AND CHOPPED)
1 CAN DICED GREEN CHILIES
1 CUP MAYONNAISE
1 CUP PARMESAN CHEESE
MIX TOGETHER AND BAKE AT 350 DEGREES UNTIL HOT (ABOUT 30 MINUTES.)
BEVERAGE
Proverbs 31:15-16
She gets up while it is still dark;
She provides food for her family
and portions for her servant girls.
She considers a field and buys it;
out of her earnings she plants a vineyard.
STRAWBERRY LEMONADE
1 QUART STRAWBERRIES, HULLED
1 1/2 CUPS FRESH LEMON JUICE
3 CUPS WATER
1 1/2 CUPS SUGAR
LEMON/LIME SODA OR GINGER ALE
PUREE STRAWBERRIES IN BLENDER OR FOOD PROCESSOR. COMBINE SUGAR,LEMON JUICE AND WATER. (YOU MAY WANT TO HEAT THE SUGAR AND WATER TO DISSOLVE.) THEN ADD TO STRAWBERRIES AND LEMON JUICE. TO SERVE MIX ONE PART OF THE STRAWBERRY/LEMON CONCENTRATE WITH TWO PARTS SODA OR GINGER ALE. MAKES ABOUT 1 1/2 QUARTS CONCENTRATE WHICH YOU CAN ADD TO 3 QUARTS SODA OR GINGER ALE.
INSTANT SPICED TEA
SHARON MANEY
2 CUPS TANG
2 CUPS SUGAR
1 CUP INSTANT TEA
1 - 1 QUART LEMONADE MIX
1 TEASPOON ALLSPICE
1 TEASPOON CINNAMON
MIX THOROUGHLY. USE 3 TEASPOONS IN A CUP OF HOT WATER.
"RED COFFEE"
JAYNE NELSON
THIS IS CALLED RED COFFEE BECAUSE IT WAS ORIGINALLY MADE IN A PERCOLATOR.
2 CUPS CRANBERRY JUICE
1 CUP PINEAPPLE JUICE
1 CUP WATER
1 CUP BROWN SUGAR
2 CINNAMON STICKS
HEAT ALL INGREDIENTS UNTIL PIPING HOT. REMOVE CINNAMON STICKS TO SERVE.
WHITE HOT CHOCOLATE
3 CUPS HALF AND HALF OR LIGHT CREAM
2/3 CUP WHITE CHOCOLATE CHIPS
3 INCH STICK CINNAMON
1/8 TEASPOON GROUND NUTMEG
1 TEASPOON VANILLA
1/4 TEASPOON ALMOND
GROUND CINNAMON,OPTIONAL
COMBINE 1/4 CUP HALF AND HALF, WHITE CHOCOLATE CHIPS AND STICK CINNAMON. NUTMEG. WHISK OVER LOW HEAT UNTIL CHIPS MELT. REMOVE CINNAMON STICK; ADD RE MAINING HALF AND HALF. WHISK UNTIL HEATED THROUGH. REMOVE FROM HEAT;STIR IN EXTRACTS. SPRINKLE WITH CINNAMON IF DESIRED.
RECEPTION PUNCH
1 - 12 OZ CAN FROZEN LEMONADE OR LIMEADE
1 - 46 OUNCE CAN PINEAPPLE JUICE
2 - 28 OUNCE BOTTLES GINGER ALE
ICE OR ICE RINGS
CHILL ALL INGREDIENTS. DELUTE LEMONADE USING 1 CAN LESS WATER THAN DIRECTIONS RECOMMEND. STIR IN PINEAPPLE JUICE. ADD GINGER ALE AND ICE JUST BEFORE SERVING.
WASSAIL
KATHIE MICHAUD
2 QUARTS APPLE CIDER
1 TEASPOON WHOLE ALLSPICE
1 PINT CRANBERRY JUICE
1 SMALL ORANGE, STUDDED WITH
WHOLE CLOVES
1 TEASPOON AROMATIC BITTERS
3/4 CUP SUGAR
2 STICKS CINNAMON
1 CUP RUM (OPTIONAL)
PUT ALL INGREDIENTS IN CROCK POT. COVER AND COOK ON HIGH FOR 1 HOUR, THEN ON LOW 4-8 HOURS. SERVE WARM.
VIENNESE COFFEE MIX
2/3 CUP (SCANT) DRY INSTANT COFFEE
2/3 CUP SUGAR
3/4 CUP POWDERED NONDAIRY CREAMER
1/2 TEASPOON CINNAMON
DASH GROUND ALLSPICE
DASH GROUND CLOVES
DASH GROUND NUTMEG
MIX ALL INGREDIENTS AND STORE IN AIRTIGHT JAR. TO SERVE MIX 4 TEASPOONS WITH 1 CUP HOT WATER.
CIDER SNAP
JAYNE NELSON
2 CUPS APPLE CIDER OR APPLE JUICE
4 TEASPOONS RED CINNAMON CANDIES
(RED HOTS)
4 THIN SLICED APPLES FOR GARNISH
(OPTIONAL)
IN A 4 CUP MEASURE COMBINE APPLE CIDER AND CINNAMON CANDIES. MICRO-COOK, UNCOVERED ON 100% POWER FOR 4-5 MINUTES OR TILL CANDIES DISSOLVE AND THE CIDER IS PIPINGHOT, STIRRING ONCE. SERVE IN MUGS. GARNISH WITH APPLES IF DESIRED.
BANANA PUNCH
KAY ROSS
6 CUPS WATER
4 CUPS SUGAR
1 -12 OUNCE CAN FROZEN ORANGE JUICE
2 LEMONS
5 BANANAS
1 -48 OUNCE CAN PINEAPPLE JUICE
3 -28 OUNCES EACH BOTTLES GINGER ALE
HEAT WATER AND DISSOLVE SUGAR. JUICE LEMONS. PREPARE ORANGE JUICE ACCORDING TO DIRECTIONS. BLEND BANANAS IN BLENDER. COMBINE SUGAR WATER WITH LEMON JUICE, ORANGE JUICE, PINEAPPLE JUICE AND BANANAS. FREEZE IN 5 (1 QUART) CONTAINERS. TO SERVE, DEFROST CONTAINERS FOR 2 HOUR UNTIL MUSHY. PLACE IN PUNCH BOWL AND POUR CHILLED GINGER ALE OVER. SERVES 50 (4 OUNCE) SERVINGS.
CIDER BUGS
JAYNE NELSON
ORANGES, HALVED AND PULP REMOVED
BROWN SUGAR
CINNAMON STICKS
WHOLE NUTMEG
WHOLE CLOVES
TISSUE PAPER OR COLORED PLASTIC WRAP
CUT ORANGES IN HALF AND REMOVE AS MUCH PULP AS YOU CAN. DRY ORANGES IN 250 DEGREE OVEN FOR ABOUT 2 HOURS. ALLOW TO COOL THOROUGHLY. MOUND BROWN SUGAR INTO THE EMPTY HALF SHELL. USE CINNAMON STICKS FOR LEGS ALONG THE SIDES (6-8 DEPENDING ON THE SIZE OF THE ORANGE). JUST PUSH INTO SUGAR. A WHOLE NUTMEG IS PUSHED INTO THE SUGAR AS THE HEAD AND 2 WHOLE CLOVES FOR THE EYES. WRAP IN TISSUE PAPER OR COLORED PLASTIC WRAP WITH THE INSTRUCTIONS TO JUST DROP INTO TWO QUARTS OF CIDER AND HEAT THROUGH.
SMOOTHIE
KAY ROSS
2 CUPS FRUIT
8 OUNCES YOGURT
1/4 CUP SUGAR (OR LESS)
1/2 CUP MILK
2 CUPS ICE
BLEND TOGETHER IN BLENDER.
SOUPS AND SALADS
Proverbs 31:17-18
She sets about her work vigorously;
Her arms are strong for her tasks.
She sees that her trading is profitable
And her lamp does not go out at night.
SOUP HINTS
1. A LEAF OF LETTUCE DROPPED INTO THE POT ABSORBS THE GREASE FROM THE TOP OF SOUP. REMOVE WHEN IT HAS SERVED IT'S PURPOSE.
2. FOR ADDED NUTRITION, ADD ONE OR TWO WELL BEATEN EGGS TO CREAM SOUPS JUST BEFORE TAKING FROM HEAT.
3. IF YOU GET SOUP TOO SALTY, SLICE A RAW POTOTO AND DROP IN - IT WILL ABSORB A LOT OF THE SALT - DISCARD THE POTATO.
4. FOR FOODS COOKED A LONG TIME, LIKE STEWS, ADD SEASONINGS DURING THE LAST HOUR TO AVOID "COOKING OUT" THE FLAVOR.
5. USE CELERY LEAVES IN SOUPS, SALADS AND SANDWICHES.
6. TO CLARIFY CHICKEN OR BEEF STOCK, ALLOW 1 EGG FOR EACH QUART OF STOCK YOU HAVE. SEPARATE EGGS AND RESERVE THE YOLKS FOR SOME OTHER PURPOSE. BEAT WHITES SLIGHTLY AND CRUSH THE SHELLS. ADD WHITES AND SHELLS TO STOCK; BRING TO A BOIL, STIRRING CONSTANTLY AND BOIL 3-4 MINUTES. REDUCE HEAT; COVER AND SIMMER FOR 15 MINUTES. REMOVE FROM HEAT AND LET STAND 10 MINUTES. STRAIN THROUGH SEVERAL THICKNESSES OF CHEESECLOTH. THE BROTH WILL BE CLEAR AND LOVELY.
NEVER THE SAME WAY TWICE CHILI
SHARON MICHAUD
1 POUND MEAT
1 CAN TOMATO SAUCE
1 LARGE ONION
CHILI POWDER
1 CAN RANCH STYLE BEANS
TAKE YOUR MEAT, DOESN'T MATTER WHAT IT IS, BROWN IT IN A SKILLET ON MEDIUM HIGH WITH ONIONS UNTIL EITHER BROWN, GOLDEN BROWN OR UNTIL YOU KNOW THAT IT IS COOKED. TURN DOWN THE HEAT TO LOW AND ADD IN THE TOMATO SAUCE, BEANS, CHILI POWDER AND SECRET INGREDIENTS. KEEP ON LOW HEAT FOR ABOUT 15-20 MINUTES, STIRRING EVERY MINUTE AFTER IT STARTS TO BUBBLE. TURN OFF THE HEAT AND PUT INTO ANOTHER CONTAINER FOR THE TABLE OR LEAVE IT IN THE SKILLET AND SERVE. BEST EATEN WITH WHITE OR BAKED POTATOES.
NOW, I SUPPOSE YOU ARE WONDERING WHAT THE SECRET INGREDIENTS ARE. THEY ARE WHATEVER YOU CAN FIND IN THE KITCHEN THAT CAN BE USED WITH COOKING MEAT, BAKING SPICES FOR BREADS, AND OTHER BAKED GOODIES DO NOT TASTE RIGHT AND CAN UPSET THE STOMACH IN CHILI. YOU CAN EVEN USE KETCHUP, BBQ SAUCE AND EVEN ITALIAN SEASONING IF YOU LIKE. AS LONG AS YOU MAKE YOUR CHIL NEVER THE SAME WAY TWICE. THIS RECIPE DEVELOPED OUT OF ME BEING BORED WITH JUST THE PLAIN INGREDIENTS ABOVE AND ALWAYS SEEING THE OTHER SEASONINGS IN THE CUPBOARD AND WONDERING IF ANYONE WOULD NOTICE. NEVER REVEAL ALL OF THE INGREDIENTS THAT YOU USE. HAVE FUN!
VEGETABLE CHEESE SOUP
VONNIE KUSSATZ
SAUTE IN 1/2 STICK MARGARINE FOR 4 MINUTES:
2 MEDIUM CARROTS, DICED
1 MEDIUM ONION, DICED
3 RIBS CELERY, DICED
2 POTATOES, DICED AND BOILED UNTIL TENDER AND DRAINED
2 CANS CHICKEN BROTH (3 1/2 CUPS)
2 CANS CREAM OF POTATO SOUP
1/2 POUND VELVEETA
IN 3 QUART POT, PUT BROTH AND POTATO SOUP. ADD CARROTS, ONION, CELERY. SIMMER 30 MINUTES. LAST 15 MINUTES ADD VELVEETA AND POTATOES.
CREAMY SEAFOOD SOUP
SCOTT AND SANDRA BALL
2 TABLESPOONS BUTTER, DIVIDED
1/2 POUND SHRIMP, PEELED AND DEVEINED
1/2 POUNDS SCALLOPS
1 ONION, CHOPPED (CAN USE 1/2 ONION, IF DESIRED)
2 RIBS CELERY, SLICED
1 TABLESPOON THYME
1 RED PEPPER, CHOPPED
3 CUPS HEAVY CREAM
1/4 CUP SHERRY
1/2 TEASPOON SALT
1/8-1/4 TEASPOON CAYENNE PEPPER
1/8 TEASPOON NUTMEG
IN LARGE SKILLET, MELT 1 TABLESPOON BUTTER. ADD SHRIMP AND SCALLOPS; COOK UNTIL OPAQUE. REMOVE. IN SAME SKILLET, MELT REMAINING BUTTER OVER MEDIUM HEAT. ADD ONION, CELERY AND THYME. COOK UNTIL TENDER, 8-10 MINUTES. ADD BELL PEPPERS; COOK UNTIL CRISP-TENDER; 5 MINUTES. ADD THE REST OF THE INGREDIENTS; HEAT THROUGH. MAKES 7 ONE CUP SERVINGS.
OPTIONS: USE 1 POUND OF SHRIMP AND NO SCALLOPS. USE CAYENNE PEPPER ACCORDING TO HOW YOU WANT IT.
WIMP CHILI
STACY L. MICHAUD
1 POUND GROUND BEEF
1 -16 OUNCE CAN BEANS (RANCH STYLE WORKS BEST)
1 -16 OUNCE CAN TOMATO SAUCE
1/2 MEDIUM WHITE ONION, CHOPPED VERY SMALL)
2 TABLESPOONS CHILI POWDER
6-10 SERVINGS INSTANT WHITE RICE
1 POUND SHREDDED CHEDDAR CHEESE
BROWN MEAT, DRAIN. ADD BEANS, ONION AND CHILI POWDER. STIR AT MEDIUM HEAT FOR 5 MINUTES. SIMMER AT LOW HEAT FOR 15 MINUTES. COOK RICE WHILE CHILI SIMMERS. PUT 1 SERVING RICE ON PLATE, THEN SOME CHILI AND FINALLY TOP WITH CHEESE. ENJOY YOUR MEAL!!!
TACO SOUP
JAYNE NELSON
I DEVELOPED THIS RECIPE AFTER EATING A SIMILAR SOUP AT A RESTAURANT IN SAN FRANCISCO CALLED SALMUGUNDIS. IT IS ONE OF OUR FAVORITES.
1 1/2 POUNDS GROUND BEEF
1 POUND SAUSAGE
1 ONION, DICED
1 GREEN BELL PEPPER, DICED
16 OUNCES CRUSHED TOMATOES WITH THEIR JUICE
4 CANS BEEF BROTH
1 CUP UNCOOKED RICE
RED PEPPER FLAKES TO TASTE
SALT AND PEPPER TO TASTE
TORTILLA CHIPS
GRATED CHEDDAR CHEESE
SOUR CREAM, OPTIONAL
BROWN MEATS TOGETHER, DRAIN. ADD ALL INGREDIENTS EXCEPT THE LAST THREE. COOK UNTIL RICE IS TENDER AND SOUP IS VERY HOT. LADLE INTO SERVING BOWL. TOP WITH TORTILLA CHIPS, CHEDDAR CHEESE AND A DOLLOP OF SOUR CREAM.
TORTILLA SOUP
BRIAN COKER
GREAT FOR A COOL NIGHT!
1 BAG CORN CHIPS (TORTILLA CHIPS)
1 BAG SHREDDED CHEDDAR CHEESE
1 - 1/2 POUNDS CHICKEN MEAT
3-4 CELERY RIBS, CHOPPED
1 MEDIUM ONION, CHOPPED
2 CANS DICED TOMATOES
1 CAN CHICKEN BROTH
1 CAN BEEF BROTH
2 LIMES, SLICED
COMINO, GARLIC POWDER, CHILI POWDER AND CAYENNE PEPPER
CAN ALSO ADD:
1 SMALL ZUCCHINI, CHOPPED
1 SMALL SQUASH, CHOPPED
BOIL CHICKEN UNTIL COOKED, CUT IT UP OR SHRED IT (YOU MAY WANT TO USE THE BROTH TO REPLACE THE CANNED CHICKEN BROTH)
SAUTE CELERY, ONION, ZUCCHINI & SQUACH IN BOTTOM OF SOUP POT. ADD IN DICED TOMATOES, THE BROTH, CHICKEN AND FILL WITH WATER (10-15 OUNCES.) GET IT UP TO A BOIL; THEN TURN IT DOWN. SQUEEZE LIME INTO SOUP. ADD COMINO, GARLIC POWDER, CHILI POWDER AND CAYENNE PEPPER IN LAYERS AND STIR IN. BE CONSERVATIVE WITH THE CAYENNE. ADD OTHERS AS MUCH AS YOU LIKE. TASTE WILL GET STRONGER AS IT COOKS.
LET IT SIMMER FOR AN HOUR. ONCE VEGIES ARE COOKED, IT IS READY.
PLACE CHIPS AND CHEESE IN BOTTOM OF BOWL. POUR SOUP OVER CHIPS AND CHEESE. ENJOY! BE CAREFUL - IT WILL BE HOT.
COMINO WILL DETERMINE HOW HOT IT IS.
FIVE BEAN SOUP
KATHY AND BETTY MULLINS
1 CAN PORK AND BEANS
4 CANS DIFFERENT KINDS OF BEANS (KIDNEY,NAVY,PINTO, BUTTER) WHATEVER KINDS YOU LIKE, EXCEPT RANCH STYLE BEANS
1 CAN TOMATO SAUCE
1 POUND GROUND BEEF
1 MEDIUM ONION, CHOPPED
1 POUND BACON, CUT INTO SMALL PIECES
1/2 CUP BROWN SUGAR
BROWN BEEF, BACON AND ONION. ADD REST OF THE INGREDIENTS EXCEPT BROWN SUGAR. SIMMER ABOUT 30 MINUTES. ABOUT 15 MINUTES BEFORE SERVING ADD BROWN SUGAR. STIR FREQUENTLY, ESPECIALLY AFTER YOU ADD THE BROWN SUGAR. IT WILL CAUSE IT TO STICK.
STARDUST SALAD
JAYNE NELSON
DISSOLVE IN 2 CUPS HOT WATER:
1 BOX LEMON JELLO
1 BOX ORANGE JELLO
ADD:
1 1/2 CUPS COLD WATER
2 BANANAS
2 1/2 CUPS CRUSHED PINEAPPLE, DRAINED (RESERVE JUICE)
POUR INTO 9X13 INCH DISH. COVER COMPLETELY WITH MINIATURE MARSHMALLOWS AND LET CONGEAL.
SAUCE:
1 CUP SUGAR
2 TABLESPOONS FLOUR
1 CUP RESERVED PINEAPPLE JUICE
1 EGG BEATEN UNTIL FOAMY
COOK UNTIL THICK.. CHILL. WHEN COLD, SPREAD OVER CONGEALED SALAD. WHIP 1 PACKAGE DREAM WHIP OR USE COOL WHIP. BLEND IN 1 - 3OUNCE PACKAGE CREAM CHEESE.. SPREAD OVER SAUCE. TOP WITH GRATED CHEDDAR CHEESE.
HOT CHICKEN SALAD
4 CUPS DICED, COOKED CHICKEN
3 CUPS DICED CELERY
1/2 CUP CHOPPED PIMENTO
1 1/2 CUPS SALAD DRESSING
1 CAN, 4 OUNCES MUSHROOMS
1 ONION, CHOPPED
1 1/2 CUPS MILK
1 LARGE CAN CHOW MEIN NOODLES
1 PACKAGE SLIVERED ALMONDS
MIX ALL TOGETHER'PUT IN BUTTERED CASSEROLE DISH AND COVER WITH LOTS OF GRATED CHEESE. BAKE AT 350 DEGREES FOR 45 MINUTES.
FROG EYE SALAD
1 CUP ANCINI DE PEPE; COOKED IN 3 CUPS BOILING WATER AND DRAINED
2 CUPS MANDARIN ORANGES; SAVE JUICE
1 CAN CHUNK PINEAPPLE,SAVE JUICE
1 CUP MINIATURE MARSHMALLOWS
DRESSING:
4 TABLESPOONS FLOUR
1 CUP SUGAR
3 EGGS
2 CUPS OF SAVED JUICE
1/2 TEASPOON SALT
8 OUNCES COOL WHIP
FOR DRESSING, PUT SUGAR,FLOUR,SALT IN PAN;ADD JUICE AND BEATEN EGGS. COOK, STIRRING UNTIL THICK. COOL. MIX ANCINI, FRUIT AND MARSHMALLOWS. FOLD COOL WHIP AND DRESSING TOGETHER AND MIX INTO OTHER INGREDIENTS. REFRIGERATE.
EASY MINESTRONE
JAYNE NELSON
1 POUND LEAN GROUND BEEF
1 LARGE ONION, CHOPPED
1 CUP CELERY, CHOPPED
2 CARROTS, SLICED JULIENNE STYLE
8 CUPS BEEF BROTH
1/2 TEASPOON EACH DRY BASIL AND OREGANO
3 OUNCES WHEEL, ROTELLE OR ELBOW MACARONI
1 - 10 OUNCE PACKAGE FROZEN CHOPPED SPINACH, THAWED
1 CAN (15 OUNCES) GARBONZO BEANS
1/2 CUP PARMESAN CHEESE
SALT AND PEPPER TO TASTE
IN A LARGE PAN, BROWN THE GROUND BEEF UNTIL IT LOSES ITS PINK COLOR. ADD ONION, CELERY AND CARROTS. COOK STIRRING OCCASIONALLY UNTIL VEGETABLES ARE SOFT, ABOUT 10 MINUTES. DRAIN MEAT AND VEGETABLES AND RETURN TO PAN. ADD BEEF BROTH AND SPICES. BRING TO A BOIL; REDUCE HEAT AND SIMMER COVERED 45 MINUTES. ADD PASTA AND SPINACH. INCREASE HEAT TO MEDIUM-HIGH AND COOK STIRRING OCCASIONALLY UNTIL PASTA IS AL DENTE (ABOUT 10 MINUTES,) ADD GARBONZOS ALONG WITH THEIR LIQUID AND 2 TABLESPOONS PARMESAN. HEAT THROUGH. SEASON TO TASTE WITH SALT AND PEPPER. PASS REMAINING PARMESAN AT THE TABLE. SERVES 6-8.
GLORFIED RICE SALAD
VONNIE KUSSATZ
1 CUP RICE - BOIL IT TIL DONE
ADD 1/2 POUND MARSHMALLOWS
BLEND IN 1 CUP SUGAR
1 CUP SHREDDED PINEAPPLE
CHILL THEN ADD 2 CUPS WHIPPED CREAM (1 PINT SIZE)
NEW ENGLAND CLAM CHOWDER
JAYNE NELSON
1 SLICE BACON
2 TABLESPOONS CHOPPED ONION
1 SMALL POTATO, DICED
1/2 CUP WATER
1/2 TEASPOON SALT
1 DASH PEPPER
1 CAN MINCED CLAMS
1 CUP MILK
1 TABLESPOON BUTTER
COOK BACON, DRAIN ON PAPER TOWEL AND RESERVE DRIPPINGS. SAUTE ONION IN RESERVED DRIPPING UNTIL TENDER. SET ASIDE.
COMBINE POTATO, WATER, SALT AND PEPPER AND COOK UNTIL TENDER. STIR IN CLAMS, MILK, BUTTER AND ONION. HEAT THROUGH. SPRINKLE CRUMBLED BACON OVER EACH SERVING. SERVES 2
BEAN SOUP
JAYNE NELSON
THIS CAME FROM MY FRIEND BETTY HAWKINS
4 CANS DRIED WHITE BEANS OR YOU CAN USE HOMECOOKED
2 MEDIUM ONIONS, CHOPPED
4 CLOVES GARLIC, MINCED
4 CANS CHICKEN BROTH
1 -12 OUNCE JAR ROASTED RED PEPPERS
COOK ONION AND GARLIC UNTIL TENDER IN A LITTLE BIT OF OLIVE OIL. POUR BEANS WITH THEIR BROTH INTO BLENDER (YOU WILL PROBABLY HAVE TO DO THIS IN SEVERAL BATCHES.) ADD CHICKEN BROTH TO MAKE IT EASIER TO BLEND. ADD ONIONS AND GARLIC.
POUR INTO A LARGE PAN. BLEND PEPPERS UNTIL SMOOTH AND ADD TO BEANS IN PAN. HEAT THROUGH. SEASON WITH SALT AND PEPPER TO TASTE.
STRAWBERRY JELLO SALAD
VONNIE KUSSATZ
2 SMALL PACKAGES STRAWBERRY JELLO
2 CUPS BOILING WATER
1 (10 OUNCE) PACKAGE FROZEN STRAWBERRIES
1 CUP MASHED BANANAS
1 CUP CRUSHED PINEAPPLE WITH JUICE
BLEND AND MIX - LET IT SET
VICK'S CRANBERRY SALAD
VICTORIA EMBERS
GRANDMOTHER OF KATHIE MICHAUD
1 POUND RAW CRANBERRIES
1 CUP SUGAR
2 MEDIUM NAVEL ORANGES, PEELED
1 SMALL PACKAGE (4 OUNCES) CRANBERRY JELLO
1 CUP BOILING WATER
IN FOOD PROCESSOR, GRIND CRANBERRIES, ORANGES AND PEELING FROM 1/4 ORANGE. MIX TOGETHER AND ADD SUGAR. DISSOVE JELLO WITH WATER. MIX TOGETHER AND POUR INTO BOWL. REFRIGERATE UNTIL SET.
CRANBERRY JELLO SALAD
JAYNE NELSON
2 CUPS FRESH CRANBERRIES, CRUSHED
3 RIBS CELERY, SLICED THIN
1 CUP CHOPPED PECANS
1 CAN CRUSHED PINEAPPLE DRAINED (RESERVE JUICE)
1 LARGE BOX BLACK CHERRY JELLO
2 CUPS BOILING WATER
1 CUP SUGAR
IN A LARGE BOWL MIX THE JELLO AND SUGAR. STIR IN THE BOILING WATER AND STIR TO DISSOLVE. MIX RESERVED JUICE WITH COLD WATER TO MAKE 1 CUP; ADD TO JELLO MIXTURE. MIX IN THE CRANBERRIES, CELERY, PINEAPPLE AND NUTS; MIX WELL. POUR INTO DISH OR MOLD AND CHILL IN REFRIGERATOR UNTIL SET,
WE ALWAYS HAVE THIS AT THANKSGIVING.
TOMATO ASPIC JELLO
KATHIE MICHAUD
1 SMALL BOX LEMON JELLO
2 CUPS V-8 JUICE
HEAT 1 CUP V-8 JUICE AND DISSOLVE JELLO IN IT. ADD THE REST OF THE JUICE (COLD). LET IT SET. SERVE.
COCA COLA SALAD
JAYNE NELSON
1 LARGE CAN BING CHERRIES, DRAINED (RESERVE JUICE)
1 LARGE CAN CRUSHED PINEAPPLE
1 CUP SLICED CELERY
2 PACKAGES CHERRY JELLO
2 PACKAGES CREAM CHEESE
12 OUNCE COCA COLA
HEAT JUICE FROM CHERRIES AND POUR OVER JELLO; LET COOL. ADD COCA COLA AND STIR IN REMAINING INGREDIENTS. POUR MIXTURE INTO MOLD OR 8X13 INCH DISH. CHILL UNTIL FIRM.
CABBAGE SALAD
VONNIE KUSSATZ
4 TABLESPOONS SESAME SEEDS
1 CUP SLICED ALMONDS
1 HEAD CHOPPED CABBAGE
4 GREEN ONIONS
1 PACKAGE TOP RAMEN, BROKEN UP
DRESSING:
1 TABLESPOON SUGAR
1 CUP SALAD OIL
6 TABLESPOONS WINE VINEGAR
2 TEASPOONS SALT
1 TEASPOON PEPPER
1 PACKAGE CHICKEN TOP RAMEN FLAVORING
MIX AND ADD TO SALAD BEFORE YOU SERVE IT..
CREAMY POTATO SALAD
LINDA MORAN
8 MEDIUM SIZED RED POTATOES (ABOUT 1 1/2 POUNDS)
1/2 CUP ITALIAN SALAD DRESSING
1/2 CUP SLICED CELERY
1/3 CUP CHOPPED GREEN ONIONS
1/2 CUP SOUR CREAM
1/2 CUP MAYONNAISE
1/2 CUP CUCUMBER SALAD DRESSING
WASH AND SLICE POTATOES. COOK UNTIL TENDER AND DRAIN. TOSS WITH ITALIAN DRESSING AND CHILL. FOLD IN CELERY AND GREEN ONIONS. IN SEPARATE BOWL, COMBINE SOUR CREAM, MAYONNAISE AND CUCUMBER SALAD DRESSING. POUR THIS MIXTURE OVER POTATOES. TOSS GENTLY. GARNISH WITH GREEN OLIVES IF DESIRED. SEREVES 8-10.
STRAWBERRY SPINACH SALAD
LINDA LAMB
10 LARGE FIRM STRAWBERRIES
1 LARGE BUNCH SPINACH
DRESSING:
1/2 CUP SUGAR
1 TEASPOON DRY MUSTARD
1/3 CUP WHITE WINE OR WHITE VINEGAR
1 CUP VEGETABLE OIL
1 TABLESPOON (ROUNDED) POPPY SEEDS
WASH, DRAIN AND TEAR SPINACH INTO SERVING SIZE PIECES. PLACE IN A LARGE SALAD BOWL CHILL. SLICE STRAWBERRIES IN HALF (MAY ALSO LEAVE WHOLE,IF DESIRED.) SET ASIDE. MIX DRESSING INGREDIENTS (EXCEPT POPPY SEEDS) TOGETHER IN BLENDER. STIR IN POPPY SEEDS. JUST BEFORE SERVING, MIX DRESSING WITH SPINACH AND STRAWBERRIES. SERVES 4-5.
BROCCOLI SALAD
BECKY YAGER
3 BUNCHES BROCCOLI FLORETS, CHOPPED
1 SMALL RED ONION, DICED OR PURPLE CABBAGE
3/4 POUND BACON, FRIED CRISP AND CRUMBLED
4 1/2 TABLESPOONS WHITE VINEGAR
3/4 CUP MAYONNAISE
3/4 CUP SUGAR
MILK TO THIN DOWN
RAISINS, GRATED CHEESE, MUSHROOMS, SUNFLOWER SEEDS, GREEN ONIONS, ETC. (OPTIONAL)
COMBINE ALL INGREDIENTS AND CHILL BEFORE SERVING.
SPANISH RICE SALAD
JAYNE NELSON
3 CUPS COLD RICE THAT HAS BEEN COOKED IN CHICKEN BROTH
1 CUP CHOPPED GREEN PEPPER
1 CUP SLICED CELERY
1/4 CUP CHOPPED ONION
1/2 CUP CHOPPED PIMENTO
PINCH OF GROUND CUMIN
4 TOMATOES,DICED
1/2 CUP ITALIAN SALAD DRESSING
TOSS ALL INGREDIENTS TOGETHER. CHILL. SERVES 8.
PISTACHIO SALAD
LINDA MORAN
1 PACKAGE PISTACHIO PUDDING MIX
1 - 12 OUNCE COOL WHIP
1 SMALL CREAMED COTTAGE CHEESE
1 SMALL CAN CRUSHED PINEAPPLE, DRAINED
CHOPPED PECANS, OPTIONAL
MIX AND CHILL.
CHINESE CHICKEN SALAD
BECKY SALAD
2-3 TABLESPOONS SESAME SEEDS
2-3 TABLESPOONS SUNFLOWER SEEDS
1 (12 OUNCE) CAN CHICKEN
1 PACKAGE RAMEN NOODLES, CRUSHED - NO FLAVORING
3/4-1 CUP OIL
1 TEASPOON SALT AND PEPPER
1 PACKAGE SLIVERED ALMONDS
1 HEAD CABBAGE, CHOPPED
GREEN ONIONS, SLICED
1/4 CUP SUGAR
6 TABLESPOONS RICE VINEGAR
BROWN SEEDS AND ALMONDS. MIX WITH CABBAGE, CHICKEN, ONIONS AND RAMEN NOODLES. MIX REMAINING INGREDIENTS AND DRESS SALAD. LET SET OVERNIGHT OR ALL DAY BEFORE SERVING.
FROZEN FRUIT SALAD
JAYNE NELSON
1 CAN CHERRY OR BLUEBERRY PIE FILLING
1 CAN CRUSHED PINEAPPLE
1 CAN SWEETENED CONDENSED MILK (EAGLE BRAND)
1 CARTON COOL WHIP (ANY SIZE WILL WORK)
1/2 CUP CHOPPED PECANS
1 TEASPOON LEMON JUICE
MIX PIE FILLING, PINEAPPLE, SWEETENED CONDENSED MILK AND LEMON JUICE. FOLD IN COOL WHIP AND PECANS. POUR INTO MOLD AND FREEZE. UNMOLD TO SERVE.
THIS CAN ALSO BE MOUNDED INTO A PREBAKED OR GRAHAM CRACKER PIE CRUST AND FROZEN.
THIS IS ALMOST LIKE EATING ICE CREAM.
CORNBREAD SALAD
JAYNE NELSON
2 PACKAGES CORNBREAD MIX
1 BELL PEPPER, DICED
4 OR MORE GREEN ONIONS, SLICED
1 LARGE JAR PIMENTOES
1 FIRM TOMATO, CHOPPED
2 CUPS MAYONNAISE
COOK CORNBREAD ACCORDING TO PACKAGE DIRECTIONS AND CRUMBLE. ADD OTHER INGREDIENTS AND MIX TOGETHER. KEEP IN REFRIGERATOR.
MANDARAN ORANGE SALAD
KATHIE MICHAUD
2 - 3 OUNCE PACKAGES JELLO (ORANGE OR LEMON)
12 OUNCES APRICOT NECTAR
1 SMALL CAN ORANGE JUICE CONCENTRATE
8 OUNCES CRUSHED PINEAPPLE
8-12 OUNCES MANDARIN ORANGES
HEAT APRICOT NECTAR. DISSOLVE JELLO IN HOT NECTAR. ADD FROZEN ORANGE JUICE. STIR UNTIL MELTED. ADD CRUSHED PINEAPPLE AND ORANGES.
LIME JELLO
KATHIE MICHAUD
3 OUNCE PACKAGE LIME JELLO DISSOLVED IN
1 CUP BOILING WATER. DRAIN JUICE FROM
1 CAN GRAPEFRUIT SECTIONS AND
ADD ENOUGH WATER TO MAKE 1 CUP.
ADD JUICE TO JELLO, THEN
ADD THE GRAPEFRUIT SECTIONS.
CRUSHED PINEAPPLE CAN BE ADDED.
JELLO VARIATIONS
KATHIE MICHAUD
STRAWBERRIES AND BANANA JELLO - ADD FRUIT COCKTAIL AND MARSHMALLOWS
LEMON JELLO - FRUIT COCKTAIL, MINT ,MARSHMALLOWS CAN BE ADDED
LEMON JELLO- CRUSHED PINEAPPLE AND GRATED CHEDDAR CHEESE
TO OTHER FLAVORS ADD FRUIT COCKTAIL, BANANAS, MARSHMALLOWS, PINEAPPLE - ANY OR ALL
CARROT AND PINEAPPLE JELLO
KATHIE MICHAUD
1 PACKAGE LEMON OR ORANGE JELLO DISOLVED IN 1 CUP BOILING WATER. DRAIN 1 CUP CRUSHED PINEAPPLE AND ADD WATER TO MAKE 1 CUP LIQUID. ADD TO JELLO. ADD CRUSHED PINEAPPLE AND 1 GRATED RAW CARROT.
DRY JELLO SALAD
KATHIE MICHAUD
2 - 3 OUNCE PACKAGES OR 1- 6 OUNCE JELLO - ANY FLAVOR
16 OUNCES COOL WHIP
8 OUNCES COTTAGE CHEESE
8 OUNCES CRUSHED PINEAPPLE, DRAINED
MIX TOGETHER JELLO, COOL WHIP AND COTTAGE CHEESE. FOLD IN FRUIT. REFRIGERATE.
DRY JELLO SALAD VARIATION
KATHIE MICHAUD
SAME INGREDIENTS AS FOR DRY JELLO SALAD
DISSOLVE JELLO IN 1 CUP BOILING WATER. ADD 1 CUP WATER. REFRIGERATE. CUT JELLO INTO SMALL PIECES (EASIER FOR MIXING.) MIX WITH COOL WHIP AND COTTAGE CHEESE. ADD FRUIT.
VEGETABLES
Proverbs 31:19-20
In her hand she holds the distaff
And grasps teh spindle with her fingers.
She opens her arms to the poor
And extends her hands to the needy.
HASH BROWN CASSEROLE
MELISSA NELSON BOLING
4 POUNDS HASH BROWNS
1/2 CUP BUTTER OR MARGARINE
2 CUPS SOUR CREAM
2 CUPS SHREDDED CHEDDAR CHEESE
1/2 CUP CHOPPED ONION
1 CAN CREAM OF CELERY SOUP
MELT BUTTER IN 9X13 INCH BAKING DISH. SPREAD HASH BROWNS IN DISH. SPREAD ONIONS OVER HASH BROWNS. MIX SOUP AND SOUR CREAM AND SPREAD OVER TOP OF ONIONS. TOP WITH GRATED CHEESE. BAKE AT 350 DEGREES FOR 1 HOUR.
CHEESE AND POTATO CASSEROLE
ALLENE HAVERLAH
6 MEDIUM POTATOES
1/4 TEASPOON SALT
1/8 TEASPOON PEPPER
1 CUP GRATED CHEESE
1 CAN CREAM OF MUSHROOM SOUP
3 TABLESPOONS BUTTER
3/4 CUP MILK
PEEL AND SLICE POTATOES VERY THIN. LAYER IN 2 QUART CASSEROLE HALF OF THE POTATOES, SEASONINGS, CHEESE AND SOUP. DOT WITH BUTTER AND MAKE A SECOND LAYER OF THE SAME. POUR MILK OVERTOP. COVER AND BAKE AT 350 DEGREES 1 HOUR OR UNTIL TENDER.
CORN CASSEROLE
KAY ROSS
1 - 16 OUNCE CAN WHOLE KERNEL CORN, UNDRAINED
1 - 16 OUNCE CAN CREAM STYLE CORN
1 BOX JIFFY CORNBREAD MIX
1/2 STICK MARGARINE
1 CUP SOUR CREAM
SALT AND PEPPER
MIX ALL INGREDIENTS IN GREASED CASSEROLE. BAKE AT 350 DEGREES FOR 1 HOUR OR UNTIL GOLDEN BROWN.
HONEY BAKED LENTILS
LINDA MORAN
A HEALTHY DISH THAT'S HEARTY.
IN A DUTCH OVEN OR HEAVY SAUCEPAN, PUT:
1 POUND (2 1/3 CUPS) LENTILS
1 SMALL BAY LEAF
5 CUPS WATER
2 TEASPOONS SALT
BRING TO A BOIL. COVER AND SIMMER FOR 30 MINUTES. DO NOT DRAIN. DISCARD BAY LEAF. PREHEAT OVEN TO 350 DEGREES.
IN A SEPARATE DISH COMBINE:
1 TEASPOON DRY MUSTARD
1 TABLESPOON SOY SAUCE
1/2 CUP CHOPPED ONIONS
1 CUP WATER
ADD THIS TO THE LENTILS. COOK 4 SLICES BACON. CUT 4 SLICES BACON INTO 1 INCH PIECES OR USE 1/2 POUND BROWNED SAUSAGE OR BEEF. STIR THIS INTO LENTILS, RESERVING SOME BACON BITS TO PUT ON TOP.
POUR OVER ALL 1/3 CUP HONEY. COVER, BAKE 1 HOUR, UNCOVERED THE LAST 10 MINUTES.
CORN CASSEROLE
LINDA LAMB
2 CANS CREAM CORN
1 PACKAGE CORNBREAD MIX
2 EGGS, BEATEN
1/3 CUP OIL
1/2 CUP CHOPPED ONION
1/3 CUP CHOPPED JALOPENO
GRATED CHEDDAR CHEESE, OPTIONAL
MIX AND POUR INTO GREASED DISH. BAKE AT 350 DEGREES FOR 45 MINUTES.
CORN PUDDING
VONNIE KUSSATZ
2 CUPS CORN, DRAINED
2 TEASPOON CORNSTARCH
4 EGGS
1/2 CUP SUGAR
1/2 STICK MELTED MARGARINE
1 CUP MILK
1 TEASPOON VANILLA
DASH OF SALT
BEAT EGGS AND REST OF INGREDIENTS. SPRINKLE WITH NUTMEG. BAKE AT 350 DEGREES 30-40 MINUTES. STIR ONCE AFTER MIXTURE BEGINS TO COOK.
BAKED ONIONS
MARY NEAL
1/3 CUP HONEY
1/4 CUP BUTTER
1/2 TEASPOON SALT
6 LARGE ONIONS, SLICED
PREHEAT OVEN TO 425 DEGREES. IN ONE QUART SAUCEPAN OVER MEDIUM HEAT, HEAT HONEY, BUTTER AND SALT. IN GREASED 13X9 BAKING DISH, ARRANGE ONIONS. POUR HONEY-BUTTER MIXTURE EVENLY OVER ONIONS. BAKE 45 MINUTES OR UNTIL GOLDEN BROWN IN COLOR.
SWISS CHEESE AND TOMATO BAKE
LACEY ROGERS
4 CUPS CROUTONS
2 MEDIUM TOMATOES, THINLY SLICED
1/2 POUND NATURAL SWISS CHEESE,
(2 CUPS SHREDDED)
2 EGGS
1 1/2 CUPS MILK
1/4 TEASPOON SALT
1/2 TEASPOON PAPRIKA
1/2 TEASPOON DRY MUSTARD
PREHEAT OVEN TO 350 DEGREES. ARRANGE CROUTONS IN 9 INCH PIE PLATE. TOP CROUTONS WITH TOMATO SLICES, SPRINKLE WITH Swiss CHEESE.
IN A SMALL BOWL WITH FORK OR WIRE WHISK, BEAT REMAINING INGREDIENTS. POUR OVER CHEESE.
BAKE 40 MINUTES OR UNTIL PUFFY AND BROWNED. SERVE IMMEDIATELY.
GLAZED ONIONS
MARY NEAL
1 1/2 POUNDS MEDIUM ONIONS
1/3 CUP SUGAR
2 TABLESPOONS BUTTER OR MARGARINE
1/4 TEASPOON SALT
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT IN 1 INCH OF BOILING WATER, COOK ONIONS TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 15-20 MINUTES; DRAIN.
IN SKILLET OVER LOW HEAT, STIR SUGAR, BUTTER, 2 TEASPOONS WATER AND SALT UNTIL MIXED. ADD ONIONS; COOK UNTIL GOLDEN AND GLAZED; ABOUT 5 MINUTES, STIRRING OCCASIONALLY.
SOUFFLE'
MARY NEAL
INDIVIDUAL ASPARAGUS SOUFFLES'
1/4 CUP BUTTER
1/4 CUP ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1 1/2 CUPS MILK
1/2 POUND ASPARAGUS, COOKED AND DRAINED, CUT INTO SMALL CHUNKS
6 EGGS, SEPARATED
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT MELT BUTTER; STIR IN FLOUR AND SALT UNTIL BLENDED. GRADUALLY STIR IN MILK AND COOK STIRRING UNTIL SAUCE IS THICKENED. ADD ASPARAGUS. REMOVE FROM HEAT.
IN A SMALL BOWL WITH FORK, BEAT EGG YOLKS SLIGHTLY. BEAT IN SMALL AMOUNT OF HOT ASPARAGUS SAUCE, SLOWLY STIR EGG MIXTURE BACK INTO SAUCE AND SET ASIDE.
PREHEAT OVEN TO 325 DEGREES. IN A LARGE BOWL WITH MIXER ON HIGH SPEED, BEAT EGG WHITES UNTIL STIFF. GENTLY FOLD IN ASPARAGUS SAUCE. SPOON INTO 6 GREASED 10 OUNCE RAMEKINS THAT HAVE BEEN PLACED IN SHALLOW BAKING PAN FOR EASIER HANDLING. BAKE 30 MINUTES OR UNTIL PUFFY.
SCALLOPED BROCCOLI
JAYNE NELSON
2 - 10 OUNCE PACKAGED FROZEN CHOPPED BROCCOLI, COOKED AND DRAINED
8 OUNCES BUTTER OR MARGARINE
1 POUND VELVETTA CHEESE, DICED
RITZ CRACKERS, CRUSHED
MELT MARGARINE IN SAUCEPAN. STIR IN VELVEETA; HEAT STIRRING CONSTANTLY UNTIL MELTED AND SMOOTH. PLACE A LAYER OF BROCCOLI IN A BUTTERED BAKING DISH. TOP WITH A LAYER OF CHEESE SAUCE AND THEN A LAYER OF CRUSHED CRACKERS. REPEAT LAYERS UNTIL ALL IS USED. BAKE AT 325 DEGREES UNTIL BUBBLY AND GOLDEN BROWN.
PARSLEY CREAMED PARSNIPS
MARY NEAL
1 POUND PARSNIPS
1 CUP WATER
SALT
2 TABLESPOONS ALL PURPOSE FLOUR
1/2 CUP MILK
1/8 TEASPOON PEPPER
1 TEASPOON GRATED ORANGE PEEL
CHOPPED PARSLEY
PEEL PARSNIPS, THEN SLICE IN 1/4 INCH SLICES. IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, HEAT PARSNIPS, WATER AND 1/2 TEASPOON SALT TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER ABOUT 10 MINUTES UNTIL PARSNIPS ARE FORK TENDER. DRAIN PARSNIPS, RESERVING 1/2 CUP LIQUID.
IN 1 QUART SAUCEPAN OVER MEDIUM HEAT, STIR FLOUR WITH MILK UNTIL WELL MIXED; ADD RESERVED LIQUID, PEPPER AND 1/2 TEASPOON SALT. COOK STIRRING CONSTANTLY UNTIL THICKENED AND SMOOTH. STIR IN GRATED ORANGE PEEL. MIX SAUCE AND PARSNIPS. POUR INTO DISH.
CREAMED ONIONS
MARY NEAL
WATER
SALT
2 POUNDS SMALL WHITE ONIONS
6 TABLESPOONS BUTTER OR MARGARINE
3 TABLESPOONS ALL PURPOSE FLOUR
1 1/2 CUPS MILK
PAPRIKA
IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT, IN 1 INCH BOILING, SALTED WATER, HEAT ONIONS TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 10-15 MINUTES OR UNTIL ONIONS ARE TENDER.
MEANWHILE IN 1 QUART SAUCEPAN OVER MEDIUM HEAT, MELT BUTTER; STIR IN FLOUR UNTIL SMOOTH. SLOWLY STIR IN MILK AND 1/4 TEASPOON SALT. COOK STIRRING CONSTANTLY UNTIL THICKENED. DRAIN ONIONS AND PLACE IN SERVING DISH. POUR SAUCE OVER ONIONS AND SPRINKLE WITH PAPRIKA.
SPINACH CASSEROLE
JAYNE NELSON
KIDS THAT WON'T EAT SPINACH WILL EAT THIS CASSEROLE.
2 - 10 OUNCE PACKAGES FROZEN CHOPPED SPINACH, COOKED AND DRAINED
1/2 CUP MILK
1 SMALL ONION, CHOPPED FINE
8 OUNCES CREAM CHEESE
1 SMALL PACKAGE GRATED SHARP CHEDDAR CHEESE
PLACE SPINACH IN BUTTERED CASSEROLE DISH AND SET ASIDE. MIX CREAM CHEESE, MILK AND ONION UNTIL SMOOTH. POUR OVER SPINACH. SPRINKLE GRATED CHEESE OVER TOP. BAKE AT 350 DEGREES FOR 30 MINUTES.
SWEET POTATO CASSEROLE
JAYNE NELSON
1 LARGE CAN SWEET POTATOES, DRAINED
1 CUP SUGAR
1/2 CUP MELTED MARGARINE
2 EGGS
1/3 CUP MILK
1 TEASPOON VANILLA
BEAT EGGS SLIGHTLY. MIX ALL INGREDIENTS TOGETHER. PLACE IN A 1 1/2 QUART CASSEROLE.
TOPPING:
1/2 CUP BROWN SUGAR
1/4 CUP FLOUR
2 1/2 TABLESPOONS MARGARINE
1/2 CUP CHOPPED PECANS
MIX TOGETHER AND SPRINKLE OVER SWEET POTATOES. BAKE AT 350 DEGREES UNTIL SET - 30 TO 40 MINUTES.
BEST BEANS
JAYNE NELSON
2 CANS PINTO BEANS
1 CAN ROTEL TOMATOES
6 SLICES BACON, CHOPPED
1/2 ONION, CHOPPED
1 TEASPOON GARLIC POWDER
2 TEASPOONS CHILI POWDER
1 TEASPOON CUMIN
CHOPPED FRESH CILANTRO
POUR BEANS AND TOMATOES IN SAUCEPAN; LET SIMMER. FRY BACON IN SKILLET; ADD ONIONS AND SAUTE IN SOFT. STIR BACON AND ONIONS INTO BEANS. ADD SPICES AND THEN CILANTRO TO TASTE. SIMMER UNTIL HEATED THROUGH.
CHEESE CAULIFLOWER
1 MEDIUM HEAD CAULIFLOWER (ABOUT 2 POUNDS)
2 TABLESPOONS BUTTER OR MARGARINE
2 TABLESPOONS ALL PURPOSE FLOUR
1 TEASPOON DRY MUSTARD
1/4 TEASPOON SALT
DASH OF PEPPER
1 CUP MILK
1 CUP SHREDDED AMERICAN CHEESE
5 DROPS RED PEPPER SAUCE
PAPRIKA
PREPARE AND COOK CAULIFLOWER AS DIRECTED FOR CAULIFLOWERETS OR WHOLE CAULIFLOWER. HEAT MARGARINE IN 1 1/2 QUART SAUCEPAN OVER MEDIUM HEAT UNTIL MELTED. STIR IN FLOUR, MUSTARD, SALT AND PEPPER. COOK STIRRING CONSTANTLY UNTIL SMOOTH AND BUBBLY; REMOVE FROM HEAT. STIR IN MILK. HEAT UNTIL BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN CHEESE AND PEPPER SAUCE. COOK AND STIR OVER LOW HEAT UNTIL CHEESE IS MELTED. POUR OVER HOT CAULIFLOWER. SPRINKLE WITH PAPRIKA.
DILLY BEANS
MELISSA NELSON BOLING
BRINE:
2 1/2 QUARTS WATER (10 CUPS)
1 PINT VINEGAR (2 CUPS)
1/3 CUP CANNING SALT
1 TEASPOON TUMERIC (HELPS CRISP AND CAN BE DOUBLED)
BOIL THESE 4 INGREDIENTS TO MAKE BRINE.
1 TSP. ALUM PER JAR (PUT ALUM IN JAR FIRST)
PACK IN JAR:
PACK WHOLE GREEN BEANS IN PINT JARS, CUT TO FIT
1 TO 2 CLOVES GARLIC
RED AND YELLOW BELL PEPPER STRIPS - 3 TO 4 SLICES PER JAR
SLICED JALOPENO
SPRIG OF FRESH DILL WEED
POUR BOILING BRINE OVER TOP OF BEANS IN JAR AND SEAL. PROCESS FOR 10 MINUTES IN WATER BATH CANNER. THE LONGER THEY SIT, THE BETTER THEY ARE.
ZUCCHINNI
MELISSA COLLINS
ZUCHINNI SQUASH WASHED AND SLICED INTO ROUND PIECES ABOUT 1/4 INCH THICK
PARMESAN CHEESE
MOLLY McBUTTER
FINELY SHREDDED CHEDDAR CHEESE
STEAM ZUCHINNI UNTIL TENDER. DUMP INTO PYREX DISH. SPRINKLE LIBERALLY WITH MOLLY McBUTTER THEN ADD PARMESAN CHEESE, THEN FINELY SHREDDED CHEDDAR CHEESE. IF STEAM ISN'T ENOUGH TO MELT THE CHEDDAR SLIGHTLY, RUN DISH IN OVEN OR MICROWAVE TO MELT IT.
CHEESY BROCCOLI POCKETS
JAYNE NELSON
1 - 10 OUNCE FROZEN CHOPPED BROCCOLI
2 TEASPOONS OLIVE OIL
1 CLOVE GARLIC, MINCED
1 CUP SHREDDED MOZZARELLA CHEESE
1/3 CUP GRATED PARMESAN CHEESE
2 JARRED ROASTED RED PEPPERS, COARSLEY CHOPPED
1 TEASPOON DRIED OREGANO
1/2 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
1 PACKAGE (16 OUNCES) FROZEN BREAD DOUGH, THAWED
PREHEAT OVEN TO 375 DEGREES. GREASE 2 BAKING SHEETS. COOK BROCCOLI ACCORDING TO PACKAGE DIRECTIONS; DRAIN WELL.
IN A MEDIUM SKILLET, HEAT OIL OVER LOW HEAT. ADD GARLIC; SAUTE FOR 2 MINUTES. ADD BROCCOLI; COOK, STIRRING UNTIL MOISTURE HAS EVAPORATED, ABOUT 3 MINUTES. REMOVE FROM HEAT; COOL SLIGHTLY.
IN A MEDIUM BOWL, COMBINE BROCCOLI MIXTURE, MOZZARELLA, PARMESAN, ROASTED PEPPERS, OREGANO, SALT AND PEPPER; MIX WELL.
ON A LIGHTLY FLOURED SURFACE, DIVIDE DOUGH INTO 8 PIECES; ROLL OUT EACH PIECE TO FORM A 6-INCH CIRCLE. SPOON AN EQUAL AMOUNT OF BROCCOLI MIXTURE IN THE CENTER OF EACH CIRCLE. FOLD DOUGH OVER FILLING TO FORM A HALF CIRCLE. PRESS EDGES WITH A FORK TO SEAL; PRICK A FEW HOLES IN POCKET TOPS.
PLACE POCKETS ON PREPARED BAKING SHEETS. BAKE UNTIL GOLDEN, ABOUT 25 MINUTES. SERVE IMMEDIATELY.
SHERRIED PEAS AND MUSHROOMS
1/2 POUND FRESH MUSHROOMS,SLICED
3 TABLESPOONS BUTTER OR MARGARINE
2 -10 OUNCE PACKAGES FROZEN BABY PEAS, COOKED AND DRAINED
1/2 TEASPOON MARJARAM OR DILL
1/4 TEASPOON NUTMEG
3 TABLESPOONS SHERRY
IN A LARGE SKILLET,SAUTE THE MUSHROOMS IN BUTTER UNTIL TENDER. ADD THE PEAS, MARJORAM OR DILL, NUTMEG AND SHERRY;HEAT THOROUGHLY AND SERVE.
SPINACH MADELIENE
JAYNE NELSON
2 (10 OUNCE EACH) PACKAGES FROZEN CHOPPED SPINACH
4 TABLESPOONS BUTTER OR MARGARINE
2 TABLESPOONS FLOUR
1/2 CUP EVAPORATED MILK
1/2 CUP VEGETABLE "LIKKER" (JUICE)
2 TABLESPOONS CHOPPED ONION
1/2 TEASPOON BLACK PEPPER
3/4 TEASPOON GARLIC SALT
3/4 TEASPOON CELERY SALT
1 TEASPOON WORCESTERSHIRE SAUCE
RED PEPPER TO TASTE
6 OUNCES JALOPENO CHEESE, DICED
BREAD CRUMBS
GRATED CHEDDAR CHEESE
COOK THE SPINACH ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND RESERVE THE "POT LIKKER." MELT THE BUTTER IN SAUCEPAN OVER LOW HEAT. ADD FLOUR, STIRRING UNTIL BLENDED AND SMOOTH BUT NOT BROWN. ADD LIQUID (MILK AND LIKKER) SLOWLY, STIRRING CONSTANTLY TO AVOID LUMPS. COOK UNTIL SMOOTH AND THICK; CONTINUE STIRRING. ADD THE NEXT 6 INGREDIENTS (THE SEASONINGS) AND CHEESE; STIR UNTIL MELTED. COMBINE WITH COOKED SPINACH. THIS MAY BE SERVED IMMEDIATELY OR MAY BE FROZEN. THE FLAVOR IMPROVES IF MADE A DAY AHEAD AND REFRIGERATED. BEFORE SERVING, TOP WITH BREAD CRUMBS AND GRATED CHEDDAR CHEESE. BAKE IN 350 DEGREE OVEN UNTIL BREAD IS BROWN OR BUBBLY. THIS IS ALSO EXCELLENT AS A HOT DIP
MAIN DISHES
Proverbs 31:21-22
When it snows, she has no fear for her household
For all of them are clothed in scarlet
She makes coverings for her bed;
She is clothed in fine linen and purple.
HONEY RIBS
LINDA MORAN
2-3 LONG STRIPS OF RIBS
3 CUPS FRESH CIDER
1/2 CUP HONEY
2 TABLESPOONS LEMON JUICE
2 TABLESPOONS DRIED SAGE
1 1/2 TEASPOON DRIED THYME
SALT TO TASTE
SPREAD RIBS IN SHALLOW DISH. BLEND ALL INGREDIENTS AND POUR OVER MEAT. MARINATE SEVERAL HOURS IN REFRIGERATOR. REMOVE RIBS AND SPREAD IN ROASTING PAN IN SINGLE LAYER. RESERVE MARINADE. BAKE AT 350 DEGREES, BASTING EVERY 20 MINUTES FOR 1 1/2 HOURS. SERVES 6.
THE RIBS CAN MARINATE OVERNIGHT IN THE REFRIGERATOR.
STACY'S MEATLOAF
STACY MICHAUD
1 POUND GROUND BEEF
1 POUND SAUSAGE
4-6 CUPS CRUSHED CORN CHIPS OR CRACKERS
1 CUP MINCED ONIONS
2 SMALL CAN (8OUNCES EACH) TOMATO SAUCE
COMBINE ABOVE INGREDIENTS AND PUT IN CASSEROLE DISH. COVER WITH ANOTHER
4 OUNCE CAN TOMATO SAUCE.
BAKE AT 375 DEGREES FOR 1 HOUR.
STACY'S CHEESE-A-RONI MEATLOAF
STACY MICHAUD
1 POUND GROUND BEEF OR SAUSAGE
1 SMALL ONION, MINCED
1 CAN CHEDDAR CHEESE SOUP
1 BOX FOUR CHEESE RICE-A-RONI
1 SMALL CAN TOMATO SAUCE (8 OUNCE)
PEPPER
BASIL
PREHEAT OVEN TO 400 DEGREES. MIX FIRST FOUR INGREDIENTS TOGETHER. PUT IN AN OVEN SAFE DISH. MAKE A RIDGE ALONG THE TOP. TOP WITH TOMATO SAUCE AND SPRINKLE WITH SEASONINGS. BAKE FOR 1 HOUR.
TACO CASSEROLE
BERTHA SANCHEZ
1 POUND GROUND BEEF
TOSTITOS
1 CAN CREAM OF CELERY SOUP
1 CAN CREAM OF CHICKEN SOUP
1 CAN ENCHILADA SAUCE
8 OUNCE JAR PACE PICANTE
COOK MEAT AND DRAIN. ADD SOUPS, ENCHILADA SAUCE AND PICANTE; STIR UNTIL WELL BLENDED. PREPARE AND LINE PAN WITH TOSTIOS. POUR MEAT MIXTURE OVER TOSTITOS. TOP WITH SHREDDED CHEESE. BAKE AT 350 DEGREES UNTIL CHEESE IS MELTED. REMOVE FROM OVEN; TOP WITH SHREDDED LETTUCE, DICED TOMATOES AND SOUR CREAM.
HAMBURGER PIE FOR 4 OR MORE
MARTY DAVIS
1 POUND HAMBURGER MEAT, LEAN (USE MORE HAMBURGER IF YOU LIKE YOUR DISHES MEATIER.)
1 CAN ANY STYLE GREEN BEANS, DRAINED
SALSA TO TASTE - I USE ENOUGH TO THOROUGHLY SPREAD THROUGHOUT. YOU CAN USE TOMATO SOUP OR SAUCE OR PASTE OR PICANTE SAUCE (I USE CHUNKY MEDIUM SALSA)
OPTIONAL: ADD ANY SMALL LEFTOVERS FROM THE FRIDGE SUCH AS CORN, RICE, ETC.
MASHED POTATOES, ENOUGH FOR FOUR OR MORE. I USE INSTANT POTATOES, BUT REVERSE THE MILK AND WATER PORTIONS.
CHEESE FOR TOPPING (CAN BE MOZZARELLA, MONTEREY JACK,CHEDDAR,JALOPENO CHEESE,ETC.) DIFFERENT CHEESES GIVE IT A DIFFERENT TASTE. I SELDON MAKE MINE THE SAME WAY TWICE.
BROWN THE HAMBURGER IN 2 QUART CASSEROLE DISH OR OVEN SAFE PAN. IF THE MEAT IS TOO GREASY, SPOON THE GREASE OUT. ADD THE DRAINED GREEN BEANS AND ANY OTHER STUFF YOU WANT. IF YOU DON'T LIKE SALSA, USE ANOTHER OPTION. SALSA GIVES IT A GREAT TASTE AND YOU CAN USE THE MILD VERSION TOO. STIR ALL INGREDIENTS TOGETHER UNTIL WELL MIXED.
(SEE NEXT PAGE0
MAKE YOUR POTATO TOPPER. IF YOU USE REAL POTATOES, ADD AN EGG TOTHE MIXTURE TO THICKEN IT. SPOON POTATOES OVER MEAT MIXTURE. COVER WITH YOUR FAVORITE CHEESE. STICK IN OVEN AND BAKE. IF YOU'RE IN A HURRY SET YOUR OVEN TO 400 DEGREES. IT'LL COOK IN A HURRY. I USUALLY SET MINE AT 375 DEGREES. LET IT COOK UNTIL IT BUBBLES AND THE CHEESE IS BROWN.
THIS FREEZES GREAT. IT'S A GREAT DISH TO TAKE TO SHUT-INS OR WHEN YOU NEED TO DELIVER A MEAL. IT CONTAINS EVERYTHING. JUST ADD SOME FRESH BREAD OR GARLIC BREAD AND YOU HAVE A WONDERFUL MEAL.
I OFTEN MAKE A DOUBLE BATCH AND FREEZE THE SECOND ONE. THE LEFTOVERS ARE GREAT TOO. IF BOTH MY BOYS ARE HOME, I HAVE TO MAKE A TRIPLE BATCH AND HOPE THERE ARE SOME LEFTOVERS.
ECONOMY BEEF STROGANOFF
JAYNE NELSON
1 1/2 POUNDS GROUND BEEF
1 CAN CREAM OF CELERY SOUP (OR CREAM OF MUSHROOM SOUP)
16 OUNCES SOUR CREAM
4 OUNCES SLICED CANNED MUSHROOMS, DRAINED (YOU CAN USE 8 OUNCES IF YOU LIKE MORE MUSHROOMS)
SALT AND PEPPER TO TASTE
COOKED EGG NOODLES OR RICE
BROWN GROUND BEEF AND DRAIN. STIR IN THE SOUP AND MUSHROOMS. HEAT UNTIL JUST STARTING TO BUBBLE, STIRRING OFTEN. BLEND IN SOUR CREAM AND HEAT UNTIL JUST BUBBLY - DO NOT BOIL. SERVE OVER COOKED NOODLES OR RICE.
GINGER BEEF AND PINEAPPLE KABOBS
CHARLES KOCH
1 CUP LAWRY'S THAI GINGER MARINADE WITH LIME JUICE, DIVIDED
1 CAN (16 OUNCE) PINEAPPLE CHUNKS - SAVE JUICE
1-1/2 POUNDS SIRLOIN STEAK - CUT INTO 1-1/2 INCH CUBES
2 RED BELL PEPPERS CUT INTO CHUNKS
2 MEDIUM ONIONS CUT INTO WEDGES
WOODEN OR METAL SKEWERS
IN A LARGE ZIP LOCK BAG PLACE 1/2 CUP MARINADE, THE MEAT, VEGETABLES AND 1 TABLESPOON PINEAPPLE JUICE. SEAL AND MIX WELL. PLACE IN REFRIGERATOR FOR AT LEAST 30 MINUTES.
REMOVE MEAT AND VEGETABLES FROM BAG - DISCARD USED MARINADE.
ALTERNATELY THREAD MEAT, VEGETABLES AND PINEAPPLE CHUNKS ON SKEWERS
GRILL OR BROIL 10 - 12 MINUTES - OR TO DESIRED DONENESS BASTING OFTEN WITH REMAINING MARINADE. DO NOT BASTE DURING LAST 5 MINUTES
GREEN ENCHILADAS
LINDA MORAN
1 POUND GROUND MEAT
1 TEASPOON SALT
1/4 TEASPOON GARLIC POWDER
1/2 CUP ONION, CHOPPED
1 CAN CREAM OF CHICKEN SOUP
3/4 CUP EVAPORATED MILK
1 - 4 OUNCE CAN CHOPPED GREEN CHILIES
1 - 2 OUNCE JAR CHOPPED PIMENTOES
1/2 POUND AMERICAN CHEESE (OR VELVEETA)
1/2 POUND LONGHORN CHEESE, GRATED
1 DOZEN CORN TORTILLAS
WESSON OIL
BROWN MEAT WITH SEASONINGS AND ONION. IN SAUCEPAN, HEAT SOUP, MILK, CHILIES, PIMENTOES AND AMERICAN CHEESE UNTIL CHEESE MELTS. ADD LONGHORN CHEESE TO MEAT MIXTURE. SOFTEN TORTILLAS IN OIL AND ROLL THEM WITH MEAT FILLING. PLACE SEAM SIDE DOWN IN 9X13 CASSEROLE, POUR CHEESE MIXTURE OVER ENCHILADAS AND BAKE 1/2 HOUR AT 350 DEGREES. SLIGHTLY SPICY AND DELICIOUS.
SEVEN-LAYER DINNER
KATHIE MICHAUD
IN A 2 1/2 QUART CASSEROLE DISH MAKE LAYERS AS FOLLOWS:
4-5 PEELED AND DICED POTATOES
5 PEELED AND SLICED CARROTS
1 MEDIUM ONION, CHOPPED
1 SMALL CAN MUSHROOMS
1 POUND BEEF OR SAUSAGE, BROWNED
SEASON EACH LAYER. POUR ABOUT 16 OUNCES TOMATO SAUCE OVER TOP. COVER AND BAKE AT 350 DEGREES FOR 1 1/2 HOURS. SPRINKLE WITH CHEDDAR CHEESE. SERVE.
FRITO PIE
JUDY WIGGINS
1 POUND GROUND BEEF
1 LARGE CAN PINTO BEANS, DRAINED
1 (10 OUNCE) JAR/CAN HOT SAUCE
1 (8 OUNCE) CAN TOMATO SAUCE
1 CUP SHREDDED SHARP CHEDDAR CHEESE
1 TABLESPOON ONION
FRITOS
1 CUP SOUR CREAM
1/2 CUP SHREDDED SHARP CHEESE
BROWN GROUND BEEF WITH ONION. STIR IN BEANS, SAUCE AND CHEESE.
SET ASIDE 1 CUP OF FRITOS. COARSELY CRUSH THE REMAINING CHIPS. STIR CRUSHED CHIPS INTO MEAT MIXTURE. TURN INTO A 1 1/2 QUART CASSEROLE DISH. BAKE, UNCOVERED AT 375 DEGREES FOR 30 MINUTES.
SPOON SOUR CREAM ON TOP OF CASSEROLE; SPRINKLE WITH REMAINING CHEDDAR CHEESE. SPRINKLE RESERVED CHIPS AROUND THE EDGE OF CASSEROLE. BAKE, UNCOVERED FOR 2-3 MINUTES.
MEXICAN CASSEROLE
ALLENE HAVERLAH
1 1/2 POUNDS GROUND BEEF
2 TABLESPOONS CHILI POWDER
1 CAN ROTEL TOMATOES
3/4 POUND GRATED VELVEETA CHEESE
1 CAN CREAM OF MUSHROOM SOUP
1/2 CUP CHOPPED ONION
1 PACKAGE (12) CORN TORTILLAS, CUT IN PIECES)
1 - 1 POUND CAN RANCH STYLE BEANS
BROWN MEAT AND ONION; STIR IN CHILI POWDER.
LAY 6 CORN TORTILLAS IN BOTTOM OF BAKING DISH. ADD BROWNED MEAT. ADD CAN OF BEANS (JUICE AND ALL), CHEESE AND ANOTHER LAYER TOTRILLAS. MIX TOGETHER SOUP AND THE ROTEL TOMATOES. SPREAD ON TOP OF TORTILLAS. BAKE AT 350 DEGREES FOR 40 MINUTES.
CHILI
SHERRY GIFFORD
1 PACKAGE HAMBURGER MEAT
1 PACKAGE CHILI SEASONING
1 LARGE CAN DICED TOMATOES
1 CAN ROTEL TOMATOES
1 CAN PINTO BEANS
1 CAN KIDNEY BEANS
SALT AND PEPPER
COOK HAMBURGER UNTIL WELL DONE; DRAIN. COMBINE MEAT WITH ALL OTHER INGREDIENTS IN LARGE PAN. COOK UNTIL HOT. SALT AND PEPPER TO TASTE.
SPAGHETTI
SHERRY GIFFORD
1 PACKAGE HAMBURGER MEAT
1 PACKAGE SPAGHETTI
1 CAN SPAGHETT SAUCE
1-2 TEASPOONS GARLIC SEASONING
SALT AND PEPPER
COOK HAMBURGER UNTIL WELL DONE, DRAIN. IN LARGE POT BRING WATER AND GARLIC SEASONING TO BOIL. ADD SPAGHETTI; COOK UNTIL DONE. COMBINE HAMBURGER, SPAGHETTI AND SAUCE TOGETHER. ADD SALT AND PEPPER TO TASTE.
MEATBALLS
JAYNE NELSON
3 POUNDS GROUND BEEF
2 EGGS, BEATEN
2 CUPS QUICK OATS
1 TEASPOON SALT
1 CUP CANNED MILK
1/2 TEASPOON PEPPER
1 CUP CHOPPED ONION
1/2 TEASPOON GARLIC POWDER
MIX ALL INGREDIENTS AND SHAPE INTO BALLS. PLACE IN A SINGLE LAYER IN TWO 9X13 PANS OR ONE LARGE PAN. POUR TOPPING OVER MEATBALLS AND BAKE AT 350 DEGREES FOR 1 HOUR. PLACE IN CROCKPOT TO KEEP WARM, IF DESIRED
TOPPING:
32 OUNCES (4 CUPS) CATSUP
1/2 - 1 CUP CHOPPED ONION
1 TEASPOON GARLIC POWDER
3 CUPS BROWN SUGAR
MIX AND POUR OVER MEATBALLS.
HEARTY CHICKEN POT PIE
(10 3/4 OUNCES) CONDENSED CHICKEN BROTH
1 1/3 CUPS WATER, DIVIDED
4 MEDIUM CARROTS, THINLY SLICED (1 1/2 CUPS)
3 MEDIUM RED POTATOES, SCRUBBED AND DICED (ABOUT 1 1/2 CUPS)
2 TABLESPOONS OLIVE OIL
2 CUPS QUARTERED MUSHROOMS
1 MEDIUM ONION, COARSELY CHOPPED
1 CUP FROZEN PEAS
1/3 CUP ALL PURPOSE FLOUR
1 REFRIGERATED UNBAKED 9 INCH PIECRUST
2 1/2 CUPS CHOPPED COOKED CHICKEN
COMBINE BROTH, 1 CUP WATER, CARROTS AND POTATOES IN A MEDIUM SAUCEPAN.
BRING TO A BOIL; REDUCE HEAT AND SIMMER OVER LOW HEAT 10 MINUTES.
PREHEAT OVEN TO 425 DEGREES. HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS AND ONION; SAUTE UNTIL SOFTENED, ABOUT 5 MINUTES. STIR IN BROTH MIXTURE AND PEAS. WHISK REMAINING 1/3 CUP WATER INTO FLOUR UNTIL SMOOTH; WHISK INTO VEGETABLE MIXTURE. INCREASE HEAT TO A MEDIUM HIGH; BRING TO A BOIL.
SPREAD OUT PIECRUST ON FLOURED SURFACE. MEASURE AND ROLL, IF NECESSARY, TO FIT 1 INCH LARGER THAN TOP OF A 2 QUART SHALLOW BAKING DISH. STIR CHICKEN INTO VEGETABLE MIXTURE AND TRANSFER FILLING TO BAKING DISH. PLACE CRUST OVER FILLING; TRIM AND FLUTE EDGE. CUT A SCALLOPED ROUND FROM CENTER WITH A COOKIE CUTTER.
BAKE UNTIL FILLING IS BUBBLY AND CRUST IS BROWNED, ABOUT 20 MINUTES.
TAJ MAHAL CHICKEN
LINDA MORAN
HEALTHY AND TASTY
3 TABLESPOONS CORN OIL
1/2 CUP HONEY
1/3 CUP PREPARED MUSTARD
1 TEASPOON CURRY POWDER
3 POUNDS CHICKEN PARTS OR BREASTS, SKINLESS
1/4 CUP ALMONDS, SLICED
PREHEAT OVEN TO 375 DEGREES. MIX HONEY, OIL, MUSTARD AND CURRY TO MAKE SAUCE. SEASON CHICKEN TO TASTE AND ARRANGE IN SINGLE LAYER IN BAKING DISH PREPARED WITH VEGETABLE COOKING SPRAY. POUR SAUCE OVER CHICKEN; SPRINKLE WITH ALMONDS AND BAKE FOR 45 MIN TO 1 HOUR.
4 SERVINGS = 75 MG. CHOLESTEROL & 410 CALORIES PER SERVINGS
A 10 MINUTE SZECHUAN CHICKEN
4 CHICKEN BREASTS, SKINNED
3 TABLESPOONS CORNSTARCH
1 TABLESPOON VEGETABLE OIL
3 CLOVES GARLIC, MINCED
5 TABLESPOONS LOW SALT SOY SAUCE
1 1/2 TABLESPOONS WHITE WINE VINEGAR
1 TEASPOON SUGAR
1/4 CUP WATER
6 GREEN ONIONS, CUT INTO I INCH PIECES
1/8 TEASPOON CAYENNE OR TO TASTE
CUT CHICKEN INTO 1 1/2 INCH CUBES
LIGHTLY TOSS WITH CORNSTARCH IN BAG TO COAT
HEAT OIL IN SKILLET OR WOK; STIR-FRY CHICKEN AND GARLIC UNTIL LIGHTLY BROWNED
ADD SOY SAUCE, VINEGAR, SUGAR AND WATER. COVER AND COOK 3 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. ADD GREEN ONIONS AND CAYENNE; COOK UNCOVERED ABOUT 2 MINUTES LONGER. 221 CALORIES PER SERVING.
TURKEY AND BROCCOLI CASSEROLE
JAYNE NELSON
2 1/2 CUPS SLICED COOKED TURKEY OR CHICKEN BREAST
2 PACKAGES FROZEN BROCCOLI SPEARS, COOKED
1/4 CUP BUTTER OR MARGARINE
1/4 CUP FLOUR
2 CUPS TURKEY, CHICKEN BROTH OR MILK OR MIXTURE OF BOTH
1 TEASPOON SALT
1/8 TEASPOON PEPPER
1 CUP GRATED AMERICAN CHEESE
MELT BUTTER OR MARGARINE IN LARGE SAUCEPAN. STIR IN FLOUR TO MAKE A SMOOTH PASTE. ADD BROTH AND OR MILK; HEAT AND STIR UNTIL BROTH IS SMOOTH AND THICKENED. ADD SALT, PEPPER AND CHEESE; HEAT UNTIL SMOOTH. ARRANGE BROCCOLI IN A SHALLOW BUTTERED BAKING DISH AND LAYER TURKEY OR CHICKEN OVER BROCCOLI. POUR SAUCE OVER ALL AND BAKE IN A 400 DEGREE OVEN FOR 15-20 MINUTES. SERVES 6.
CLOSE TO KFC ORIGINAL RECIPE
3 CUPS SELF RISING FLOUR
2 PACKAGES GOOD SEASONS ITALIAN DRESSING
2 ENVELOPES LIPTON CUP-A-SOUP TOMATO
1 TABLESPOON PAPRIKA
1 TEASPOON SEASONED SALT
BUTTER
SPRAY PAN WITH PAM OR GREASE PAN. MIX DRY INGREDIENTS TOGETHER. COAT CHICKEN WITH FLOUR MIXTURE. BRUSH WITH MELTED BUTTER; LET DRY. BAKE AT 350 DEGREES UNTIL DONE; ABOUT 45 MINUTES TO 1 HOUR.
CHICKEN CASSEROLE
JAYNE NELSON
3 CUPS DICED COOKED CHICKEN
2 CANS MUSHROOM SOUP
1 1/4 CUPS UNCOOKED MACARONI
1 1/2 CANS MILK
1/2 TEASPOON ROSEMARY
1 SMALL JAR PIMENTO
1 CUP SHREDDED CHEDDAR CHEESE
MIX ALL INGREDIENTS AND LET SIT OVERNIGHT OR AT LEAST 6 HOURS. BAKE AT 350 DEGREES FOR 30-40 MINUTES
CHICKEN BROCCOLI
JUDY WIGGINS
4 CHICKEN BREASTS, CUT INTO BITE SIZED PIECES
4 TABLESPOONS SOY SAUCE
1 TABLESPOON VEGETABLE OIL
1 (20 OUNCE) PACKAGE BROCCOLI CUTS AND/OR PEAS (MIXING THE TWO IS GOOD)
1 CAN CHINESE MIXED VEGETABLES
1 CUP CHICKEN BROTH OR BOUILLION
DASH OF GARLIC SALT OR POWDER
2 TABLESPOONS LEMON JUICE
2 TABLESPOONS CORNSTARCH
COMBINE CHICKEN, SOY SAUCE, VEGETABLE OIL AND GARLIC; SET ASIDE.
PLACE BROCCOLI/PEAS AND 1/2 CUP CHICKEN BROTH IN WOK. SET HEAT CONTROL ON MEDIUM. COOK 5 MINUTES, STIRRING FREQUENTLY; PUSH VEGETABLES UP THE SIDE OF WOK.
INCREASE HEAT TO HIGH SETTING. ADD CHICKEN MIXTURE AND STIR FRY FOR 3 MINUTES, OR UNTIL NO LONGER PINK. ADD CHINESE VEGETABLES AND STIR FRY ONE MINUTE. COMBINE LEMON JUICE AND CORNSTARCH WITH REMAINING 1/2 CUP CHICKEN BROTH. STIR INTO WOK MIXTURE AND HEAT UNTIL THICKENED, ABOUT 5 MINUTES. SERVE OVE RICE OR CHOW MEIN NOODLES.
FRENCH CHICKEN CASSEROLE
LINDA MORAN
COOK 3 LARGE CHICKEN BREAST (BONELESS, SKINLESS) WITH 2 STALKS CELERY, SLICED FINE AND I SMALL ONION, DICED IN JUST ENOUGH WATER TO COVER. ADD 1 TEASPOON GARLIC POWDER AND SALT TO TASTE.
WHILE CHICKEN COOKS, PREPARE SAUCE:
2 TABLESPOON BUTTER
6 TABLESPOON FLOUR
1 TEASPOON DRY MUSTARD
3 CUPS MILK
SALT AND PEPPER
PREPARE AS YOU WOULD A WHITE SAUCE OVER MEDIUM HEAT. WHEN SAUCE HAS THICKENED, REMOVE FROM HEAT AND ADD 3/4 CUP MIRACLE WHIP (I USE LIGHT OR FAT FREE.) STIR IN 1 TEASPOON BASIL AND 1/2 TEASPOON MARJARAM. IN A GREASED 9X13 INCH BAKING DISH, PUT 1 CAN DRAINED FRENCH STYLE GREEN BEANS, 1 CAN ONION RINGS, CUT UP CHICKEN WITH CELERY AND ONION; 1 MORE CAN ONION RINGS AND 1 SMALL JAR DICED PIMENTOES, DRAINED. POUR SAUCE OVER ALL LAYERS AND BAKE AT 350 DEGREES FOR 30 MINUTES. REMOVE FROM OVEN, SPRINKLE WITH PARMESAN CHEESE AND BAKE 30 MINUTES MORE. TOP WITH ALMONDS SAUTED IN BUTTER.
CHICKEN SPINACH QUICHE
LINDA MORAN
EVEN MY KIDS HAVE LOVED THIS RECIPE FOR YEARS.
1 UNBAKED 9 INCH DEEP DISH PIE CRUST
1 CUP CHOPPED COOKED CHICKEN
1 CUP SWISS CHEESE
1 - 10 OUNCE PACKAGE FROZEN CHOPPED SPINACH
1/4 CUP FINELY CHOPPED ONION
2 EGGS, SLIGHTLY BEATEN
3/4 CUP MIRACLE WHIP/MAYONNAISE
3/4 CUP MILK
PEPPER
1/2 TEASPOON DRIED BASIL
PRICK PIECRUST WITH FORK. BAKE AT 375 DEGREES FOR 10 MINUTES. REMOVE FROM OVEN. IN A LARGE BOWL, TOSS CHICKEN, CHEESE, SPINACH (WELL DRAINED) AND ONION. IN A SEPARATE BOWL, STIR TOGETHER EGGS, MAYONNNAISE, MILK, PEPPER AND BASIL. ADD THIS TO CHICKEN MIXTURE AND SPOON INTO THE PIE CRUST. BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL GOLDEN BROWN AND SET IN CENTER.
THIS IS A GREAT DISH LEFTOVER OR FROZEN AHEAD FOR GUESTS.
BRAZILIAN CHICKEN
KATHY MULLINS
1 POUND BONELESS SKINLESS CHICKEN BREAST, CHOPPED
3/4 CUP CHOPPED ONION
2 GREEN PEPPERS, CHOPPED
1 CUP SLICED MUSHROOMS
SAUTE ONIONS, MUSHROOMS AND GREEN PEPPERS TIL TENDER. ADD CHOPPED CHICKEN BREAST TO MIXTURE. COOK CHICKEN UNTIL OPAQUE AND DONE. SERVE WITH RICE.
CHICKEN SPAGHETTI
KATHY MULLINS
1 POUND SPAGHETTI
1 POUND SKINLESS CHICKEN BREAST
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
14 OUNCE CAN CHICKEN BROTH
1/2 CUP CHOPPED ONION
1/2 CUP SLICED GREEN OLIVES
3 SLICES, BACON; COOKED
1/2 CUP SOUR CREAM
CHEDDAR CHEESE
COOK SPAGHETTI AND CHICKEN BREAST. ADD TO SPAGHETTI AND CHICKEN BOTH SOUPS, CHICKEN BROTH, ONION, OLIVES, SOUR CREAM AND BACON. HEAT UNTIL BLENDED. GARNISH WITH CHEDDAR CHEESE.
CHICKEN BREAST ROMANO
JUDY WIGGINS
1/2 CUP ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
3 CHICKEN BREAST, SKINNED
2 TABLESPOONS VEGETABLE OIL
1/4 CUP MINCED ONION
2 CUPS TOMATO JUICE
2 TABLESPOONS GRATED ROMANO OR PARMESAN CHEESE
1 TABLESPOON SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON GARLIC SALT
1/2 TEASPOON OREGANO
1/4 TEASPOON BASIL
1 TEASPOON VINEGAR
1 (4 OUNCE) CAN SLICED MUSHROOMS, DRAINED
1 TABLESPOON MINCED PARSLEY
1/2 CUP GRATED ROMANO OR PARMESAN CHEESE
HOT COOKED SPAGHETTI (OPTIONAL)
PARSLEY SPRIGS (OPTIONAL)
COMBINE FLOUR, 1/2 TEASPOON SALT AND PEPPER. DREDGE CHICKEN IN FLOUR MIXTURE AND BROWN IN HOT OIL. DRAIN CHICKEN ON PAPER TOWELS. POUR OFF ALL BUT 1 TABLESPOON OF PAN DRIPPINGS.
SAUTE ONION IN RESERVED DRIPPINGS UNTIL TENDER. ADD NEXT 10 INGREDIENTS, STIRRING WELL. RETURN CHICKEN TO SKILLET; COVER AND SIMMER FOR 45 MINUTES OR UNTIL TENDER.
AT SERVING TIME, SPRINKLE CHICKEN WITH 1/2 CUP ROMANO CHEESE. SERVE OVER SPAGHETTI AND GARNISH WITH PARSLEY SPRIGS
CHINESE BONELESS CHICKEN
JUDY WIGGINS
1 1/2 POUNDS BONELESS CHICKEN BREAST
2 TABLESPOONS SOY SAUCE
1 TABLESPOON EACH WATER AND CORNSTARCH
1/4 TEASPOON SESAME OIL
DASH OF WHITE PEPPER
2 TABLESPOONS SALAD OIL
1 CUP ALL PURPOSE FLOUR, UNSIFTED
1/4 CUP CORNSTARCH
1 1/2 TEASPOONS BAKING POWDER
1 CUP WATER
SALAD OIL
CUT CHICKEN INTO APPROXIMATELY 2 INCH SQUARE PIECES AND POUND LIGHTLY WITH THE BACK OF A HEAVY KNIFE SO EACH PIECE IS OF UNIFORM THICKNESS.
IN A BOWL, COMBINE SOY, WATER AND THE 1 TABLESPOON CORNSTARCH, SESAME OIL AND PEPPER. ADD CHICKEN AND STIR TO COAT, THEN STIR IN 1 TABLESPOON SALAD OIL AND LET STAND FOR 15 MINUTES TO MARINATE.
IN A SEPARATE BOWL, COMBINE FLOUR, THE 1/4 CUP CORNSTARCH, AND BAKING POWDER. ADD THE REMAINING 1 TABLESPOON SALAD OIL AND WATER AND BLEND UNTIL SMOOTH. LET BATTER STAND FOR 10 MINUTES.
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IN A WIDE FRYING PAN, POUR SALAD OIL TO A DEPTH OF 1 1/2 INCHES AND HEAT TO 350 DEGREES. DIP EACH PIECE OF CHICKEN IN BATTER, THEN PLACE IN HOT OIL. FRY CHICKEN WITHOUT CROWDING, TURNING OCCASIONALLY, UNTIL CRUST IS GOLDEN BROWN AND MEAT IS NO LONGER PINK. REMOVE WITH SLOTTED SPOON AND DRAIN ON PAPER TOWELS. KEEP WARM IN A 200 DEGREE OVEN UNTIL ALL PIECES ARE COOKED. PASS PLUM SAUCE OR LEMON SAUCE TO SPOON OVER CHICKEN.
PLUM SAUCE:
3/4 CUP WATER
1 1/2 TEASPOONS CORNSTARCH
2 TEASPOONS SUGAR
1 TEASPOON SOY SAUCE
1/4 CUP CANNED PLUM SAUCE
2 TEASPOONS RED GINGER, THINLY SLICED
IN A BOWL COMBINE ALL INGREDIENTS, EXCEPT FOR THE GINGER. IN A SMALL PAN, HEAT 1 TABLESPOON SALAD OIL OVER MEDIUM-HIGH HEAT. ADD 2 TABLESPOONS THIN-SLICED RED GINGER AND STIR-FRY FOR 30 SECONDS. POUR IN PLUM SAUCE MIXTURE AND COOK, STIRRING, UNTIL SAUCE BUBBLES AND THICKENS SLIGHTLY (ABOUT 2 MINUTES.) SERVE AT ROOM TEMPERATURE.
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LEMON SAUCE:
1 LARGE LEMON
1 TABLESPOON SALAD OIL
1 CUP CHICKEN BROTH
7 TABLESPOONS SUGAR
3 TABLESPOONS LEMON JUICE
PINCH OF SALT
1 TABLESPOON CORNSTARCH
1 TABLESPOON WATER
CUT 1 LARGE LEMON INTO THIN SLICES; DISCARD ANY SEEDS AND END PIECES. IN A SMALL PAN, HEAT OIL OVER MEDIUM-HIGH HEAT. ADD LEMON SLICES AND STIR-FRY FOR 30 SECONDS. ADD 1 CUP OF CHICKEN BROTH, SUGAR, LEMON JUICE AND SALT. SIMMER FOR 2 MINUTES. BLEND CORNSTARCH WITH WATER. POUR INTO SAUCE AND COOK, STIRRING UNTIL SAUCE BUBBLES AND THICKENS SLIGHTLY. POUR OVER CHICKEN BEFORE SERVING.
CHICKEN TETRAZINI
LINDA LAMB
COOK 2-4 POUNDS CHICKEN IN 2 QUARTS SEASONED WATER AND COOL IN STOCK (CELERY AND ONIONS.) SKIN CHICKEN AND REMOVE FROM BONE; CHOP INTO BITE SIZED PIECES. CHOP 1/2 CUP CELERY, 1 MEDIUM ONION AND 1 BELL PEPPER; SAUTE IN 1/2 STICK MARGARINE. COOK ONE 8 OUNCE PACKAGE SPAGHETTI, BROKEN UP, ACCORDING TO PACKAGE DIRECTIONS AND DRAIN. COMBINE COOKED SPAGHETTI, CHICKEN, SAUTEED VEGETABLES AND FOLLOWING INGREDIENTS: 1/2 POUND GRATED SHARP CHEDDAR CHEESE, 2 TABLESPOONS CHOPPED JALOPENO PEPPER, 1 CAN CREAM OF MUSHROOM SOUP (UNDILUTED) AND 1 SOUP CAN OF CHICKEN BROTH. POUR MIXTURE INTO FLAT BAKING DISH AND TOP WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 30-45 MINUTES.
COMBINE FLOUR, 1/2 TEASPOON SALT AND PEPPER. DREDGE CHICKEN IN FLOUR MIXTURE AND BROWN IN HOT OIL. DRAIN CHICKEN ON PAPER TOWELS. POUR OFF ALL BUT 1 TABLESPOON OF PAN DRIPPINGS.
SAUTE ONION IN RESERVED DRIPPINGS UNTIL TENDER. ADD NEXT 10 INGREDIENTS, STIRRING WELL. RETURN CHICKEN TO SKILLET; COVER AND SIMMER FOR 45 MINUTES OR UNTIL TENDER.
AT SERVING TIME, SPRINKLE CHICKEN WITH 1/2 CUP ROMANO CHEESE. SERVE OVER SPAGHETTI AND GARNISH WITH PARSLEY SPRIGS.
GOOD FOOD COMBINATIONS
KATHIE MICHAUD
CHICKEN FLAVORED RICE A RONI
COOK FIRST PART AS IS; WHEN ADDING WATER, USE ONLY 1 CUP HOT WATER. ADD 1 CAN TURKEY MEAT, 1 CAN CREAM OF MUSHROOM SOUP AND 1 SOUP CAN HOT MILK. FINISH COOKING.
UNCLE BEN'S "COUNTRY INN" CHICKEN RICE ROYALE
1 SMALL CAN TURKEY
1 CAN CREAM OF MUSHROOM SOUP
8 OUNCES FROZEN GREEN BEANS
SPINACH & CHEESE CHICKEN BREAST
MELISSA NELSON BOLING
1 - 10 OUNCE FROZEN CHOPPED SPINACH THAWED AND SQUEEZED DRY
3/4 CUP RICOTTA CHEESE
1/4 CUP GRATED PARMESAN
1/2 CUP DRY BREADCRUMBS
1 EGG, BEATEN TO BLEND
SALT AND PEPPER
4 BONESLESS SKINLESS CHICKEN BREASTS, HALVED AND SKINNED
2 TABLESPOONS BUTTER
1 CUP WHITE WINE
LEMON SLICES
COMBINE FIRST FIVE INGREDIENTS IN MIXING BOWL. SEASON WITH SALT AND PEPPER. MAKE A SLIT IN EDGE OF EACH BREAST HALF. INSERT KNIFE INTO SLIT AND CUT AN ARC CREATING A POCKET. FILL EACH POCKET WITH 2 TABLESPOONS OF SPINACH MIXTURE (ANY REMAINING MIXTURE CAN BE FROZEN FOR FUTURE USE.) PRESS POCKET TO CLOSE. MELT BUTTER IN HEAVY SKILLET OVER MEDIUM-HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 2 MINUTE PER SIDE. ADD WINE, REDUCE HEAT. COVER AND SIMMER UNTIL CHICKEN IS SPRINGY TO TOUCH - ABOUT 15 MINUTES. I SERVE WITH RAGU CHEESE SAUCE, PASTA AND BROCCOLI. VERY ELEGANT.
CHICKEN CORN CHOWDER
MELISSA NELSON BOLING
3-4 BONELESS SKINLESS CHICKEN BREASTS
5-6 POTATOES, PEELED AND CUBED
4 CARROTS, SLICED
1 LARGE ONION, CHOPPED
BOUILLION OR CHICKEN BASE
1/2 TO 1 WHOLE BAG FROZEN CORN
1 PINT CREAM
PARSLEY, SALT AND PEPPER
3 TABLESPOONS BUTTER
1/2 - 1 CUP SHREDDED CHEDDAR CHEESE
SIMMER UNTIL HEATED THOUGH. CAN BE THICKENED WITH FLOUR/WATER. EVEN BETTER WHEN SERVED THE NEXT DAY.
SPECIAL DELIVERY CHICKEN
JAYNE NELSON
2 CUPS (16 OUNCES) SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP, UNDILUTED
2 TEASPOONS POPPY SEEDS
2 1/2 CUPS CUBED COOKED CHICKEN
1 3/4 CUPS BUTTER FLAVORED CRACKER CRUMBS (36 CRACKERS)
1/2 CUP BUTTER OR MARGARINE, MELTED
IN A LARGE BOWL, COMBINE THE SOUR CREAM, SOUP AND POPPY SEEDS. STIR IN CHICKEN. POUR INTO GREASED 11X7X2 INCH BAKING DISH. COMBINE THE CRACKER CRUMBS AND BUTTER; SPRINKLE OVER TOP. BAKE UNCOVERED AT 350 DEGREES FOR 25-30 MINUTES OR UNTIL HEATED THROUGH. SERVES 4
GRILLED SALMON STEAKS
JAYNE NELSON
2 TABLESPOONS WINE VINEGAR OR CIDER VINEGAR
2 TABLESPOONS SUGAR
1 TABLESPOON DILL WEED
3/4 TEASPOON PEPPER (OPTIONAL)
4 SALMON STEAKS (I INCH THICK)
MUSTARD DILL SAUCE:
3TABLESPOONS MAYONNAISE
3 TABLESPOONS DIJON MUSTARD
3 TABLESPOONS DILL WEED
1 TABLESPOON SUGAR
4 TEASPOONS WHITE WINE VINEGAR OR CIDER VINEGAR
1/4 TEASPOON PEPPER, OPTONAL
IN A LARGE RESEALABLE PLASTIC BAG, COMBINE THE FIRST FIVE INGREDIENTS. ADD SALMON; SEAL BAG AND TURN TO COAT. REFRIGERATE FOR 1 HOUR, TURNING OCCASIONALLY. IN A SMALL BOWL, COMBINE THE SAUCE INGREDIENTS; COVER AND REFRIGERATE.
DRAIN SALMON, DISCARDING MARINADE. GRILL SALMON, COVERED OVER MEDIUM HOT HEAT FOR 5 MINUTES. TURN; GRILL 7-9 MINUTES LONGER OR UNTIL FISH FLAKES EASILY. SERVE WITH MUSTARD DILL SAUCE.
CHEESE STUFFED MANICOTTI
MELISSA NELSON BOLING
8 MANICOTTI SHELLS
1/4 CUP SLICED GREEN ONION
1 CLOVE GARLIC, MINCED
2 TABLESPOONS MARGARINE
2 TABLESPOONS FLOUR
1 1/3 CUPS MILK
1 CUP SHREDDED SWISS CHEESE
1/4 CUP DRY WHITE WINE
1 BEATEN EGG
1 CUP RICOTTA CHEESE
1 CUP SHREDDED MOZZARELLA
1/4 CUP PARMESAN
1/3 CUP SNIPPED PARSLEY
1/4 TEASPOON FINELY SHREDDED LEMON PEEL
1/8 TEASPOON NUTMEG
PREHEAT OVEN TO 350 DEGREES. COOK MANICOTTI AND DRAIN; SET ASIDE.
FOR SAUCE: IN A PAN COOK ONION AND GARLIC IN BUTTER TIL TENDER. STIR IN FLOUR; ADD MILK. COOK AND STIR UNTIL THICKENED AND BUBBLY. ADD SWISS CHEESE AND WINE. STIR UNTIL CHEESE MELTS. IN ANOTHER BOWL, STIR EGG, RICOTTA, MOZZARELLA, PARMESAN, PARSLEY, LEMON PEEL AND NUTMEG. USING A SPOON, FILL THE MANICOTTI SHELLS WITH RICOTTA MIXTURE. ARRANGE IN 12X7X2 INCH BAKING DISH. POUR SWISS CHEESE SAUCE OVER SHELLS. COVER AND BAKE AT 350 DEGREES FOR 35-40 MINUTES OR UNTIL HOT. SERVES 4.
CROCKPOT SWISS STEAK
JAYNE NELSON
1 ROUND STEAK CUT INTO SERVING SIZE PIECES
1 TEASPOON OREGANO
1/4 TEASPOON RED PEPPER FLAKES
1/4 TEASPOON PEPPER
15 OUNCES TOMATO SAUCE
1 ONION, SLICED
FLOUR MEAT. BLEND REMAINING INGREDIENTS EXCEPT ONION. PUT MEAT IN CROCKPOT; TOP WITH ONION AND POUR SAUCE ON TOP. COVER AND COOK ON LOW 6-8 HOURS.
SALMON PUFF
MARY NEAL
1 16 OUNCE CAN SALMON
3 TABLESPOONS BUTTER OR MARGARINE
3 TABLESPOONS ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON DRY MUSTARD
1/2 TEASPOON WORCESTERSHIRE SAUCE
1 CUP MILK
4 EGGS, SEPARATED
GREASE BOTTOM OF 1 1/2 QUART SOUFFLE DISH. IN MEDIUM BOWL, FLAKE UNDRAINED SALMON. IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT, INTO HOT BUTTER OR MARGARINE, STIR IN FLOUR, SALT, MUSTARD AND WORCESTERSHIRE SAUCE. GRADUALLY STIR IN MILK. COOK STIRRING CONSTANTLY UNTIL MIXTURE IS THICKENED; COOL ABOUT 10 MINUTES.
IN A SMALL BOWL WITH FORK, BEAT EGG YOLKS; STIR IN SMALL AMOUNT OF HOT SAUCE. STIRRING RAPIDLY TO PREVENT LUMPING. SLOWLY POUR EGG MIXTURE BACK INTO SAUCE; COOK, STIRRING UNTIL MIXTURE IS THICKENED. STIR IN SALMON. PREHEAT OVEN TO 375 DEGREES.
IN LARGE BOWL WITH MIXER AT HIGH SPEED, BEAT EGG WHITES UNTIL STIFF PEAKS FORM WITH RUBBER SPATULA. GENTLY FOLD SALMON MIXTURE INTO BEATEN EGG WHITES. POUR INTO PREPARED SOUFFLE DISH. BAKE 40-45 MINUTESOR UNTIL PUFFY AND GOLDEN. SERVE AT ONCE.
LAMB RIBLETS WITH PINEAPPLE
MARY NEAL
1 - 16 OUNCE CAN PINEAPPLE CHUNKS
1/4 CUP HONEY
3 TABLESPOONS WHITE WINE VINEGAR
1 1/2 TEASPOONS SALT
1 TEASPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON GROUND GINGER
6 POUNDS LAMB RIBLETS
IN 17 1/4X11 1/2 INCH ROASTING PAN, MIX LIQUID DRAINED FROM PINEAPPLE WITH HONEY, VINEGAR, SALT, WORCESTERSHIRE SAUCE AND GINGER. RESERVE PINEAPPLE.
ADD RIBLETS; COVER PAN TIGHTLY WITH FOIL AND BAKE IN 325 DEGREE OVEN FOR 2 HOURS (CHECK AT 1 1/2 HOURS) OR UNTIL RIBLETS ARE FORK TENDER. DURING LAST 10 MINUTES, ADD PINEAPPLE CHUNKS.
PLACE RIBLETS AND PINEAPPLE ON PLATTER.
PANHANDLE PORK AND PEPPER STEW
JAYNE NELSON
2 POUNDS LEAN BONELESS PORK CUT INTO 1 INCH CUBES
2 TABLESPOONS VEGETABLE OIL
1 MEDIUM ONION CUT INTO 1/2 INCH WEDGES
2 GARLIC CLOVES, MINCED
1/2 CUP WATER
3/4 CUP PICANTE SAUCE
1 1/2 TEASPOONS SALT
1 1/2 TEASPOONS GROUND CUMIN
2 CUPS PEELED POTATOES, CUT INTO 1/2 INCH CUBES
2 MEDIUM TOMATOES, COARSLEY CHOPPED
2 MEDIUM GREEN PEPPERS CUT INTO 3/4 INCH PIECES
1 - 10 OUNCE PACKAGE FROZEN WHOLE KERNEL CORN, THAWED
IN LARGE DUTCH OVEN, BROWN MEAT IN OIL, HALF AT A TIME. REMOVE AND RESERVE. ADD ONION AND GARLIC TO KETTLE; COOK UNTIL ONION IS TENDER BUT NOT BROWN; DRAIN. RETURN MEAT TO DUTCH OVEN. ADD WATER, PICANTE SAUCE, SALT AND CUMIN, MIXING WELL. BRING TO BOIL; REDUCE HEAT. COVER AND SIMMER 30 MINUTES OR UNTIL MEAT IS ALMOST TENDER.
ADD POTATOES, COVER AND SIMMER GENTLY 20 - 30 MINUTES OR UNTIL POTATOES ARE TENDER, ADDING TOMATOES, PEPPERS AND CORN 15 MINUTES BEFORE END OF COOKING TIME. SERVE WITH ADDITIONAL PICANTE SAUCE, IF DESIRED. MAKES 8 SERVINGS.
PARMESAN BAKED CHICKEN BREASTS
MELISSA COLLINS
BONELESS SKINLESS CHICKEN BREASTS (ONE PER PERSON)
MELTED MARGARINE (1/2 TABLESPOON PER PIECE OF CHICKEN)
ALL PURPOSE FLOUR
PARMESAN CHEESE
PLACE CHICKEN BREASTS IN BAKING DISH. SPRINKLE LIBERALLY WITH FLOUR. POUR MELTED MARGARINE OVER CHICKEN AND SPRINKLE HEAVILY WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 45 MINUTES.
CHEESE AND BACON SOUFFLE
MARY NEAL
3 TABLESPOONS BUTTER
2 TABLESPOONS ALL PURPOSE FLOUR
1/2 TEASPOON SALT
1 CUP EVAPORATED MILK
1 CUP SHREDDED CHEDDAR CHEESE
3 EGGS, SEPARATED
1/4 CUP CRUMBLED FRIED BACON PIECES
GREASE BOTTOM OF 1 1/2 QUART SOUFFLE DISH. IN A 1 QUART SAUCEPAN OVER MEDIUM HEAT, INTO HOT BUTTER, STIR FLOUR AND SALT UNTIL SMOOTH. GRADUALLY STIR IN UNDILUTED MILK; COOK STIRRING UNTIL THICKENED. STIR IN CHEESE UNTIL MELTED.
IN SMALL BOWL, WITH FORK, BEAT EGG YOLKS SLIGHTLY. STIR IN SMALL AMOUNT OF CHEESE SAUCE. SLOWLY STIR EGG MIXTURE BACK INTO SAUCE, STIRRING TO PREVENT LUMPING, COOK OVER LOW HEAT UNTIL THICKENED. SET ASIDE.
PREHEAT OVEN TO 350 DEGREES. IN A LARGE BOWL WITH MIXER AT HIGH SPEED, BEAT EGG WHITES UNTIL STIFF. GENTLY FOLD IN BACON AND CHEESE MIXTURE. POUR INTO PRPARED SOUFFLE DISH; BAKE 40-50 MINUTES OR UNTIL GOLDEN.
GARLIC SHRIMP
MELISSA NELSON BOLING
2 TABLESPOONS OLIVE OIL
12 OUNCES MEDIUM SHRIMP, SHELLED AND DEVEINED
4 GARLIC CLOVES, MINCED
PINCH OF DRIED RED PEPPER FLAKES
2 TEASPOONS BEEF OR VEAL BROTH
2 TEASPOON FRESH LEMON JUICE
2 TEASPOONS DRY SHERRY
2 TEASPOONS MINCED FRESH PARSLEY
SALT AND WHITE PEPPER TO TASTE
IN A SKILLET OR SAUTE PAN OVER MEDIUM-HIGH HEAT, HEAT OLIVE OIL AND SAUTE SHRIMP FOR 2 MINUTES. ADD THE REMAINING INGREDIENTS. SAUTE 2 MINUTES MORE OR UNTIL THE SHRIMP ARE JUST EVENLY PINK AND SLIGHTLY CURLED. SERVE IMMEDIATELY.
REUBEN SANDWICHES
MARY NEAL
1/2 CUP MAYONNAISE
1 TABLESPOON MINCED GREEN PEPPER
1 TABLESPOON CHILI SAUCE
8 SLICES RYE BREAD
4 SLICES SWISS CHEESE
1/2 POUND SLICED CORNED BEEF
1 CAN SAUERKRAUT, RINSED AND DRAINED
BUTTER OR MARGARINE
IN BOWL, COMBINE FIRST THREE INGREDIENTS. SPREAD ABOUT ONE TABLESPOON MAYONNAISE MIXTURE ON EACH BREAD SLICE. CUT CHEESE SLICES IN HALF. PUT ONE HALF SLICE ON EACH OF FOUR SLICES OF BREAD. PLACE ONE FOURTH OF CORNED BEEF, ONE FOURTH OF SAUERKRAUT ON TOP OF CHEESE. TOP WITH OTHER HALF OF CHEESE SLICES. TOP WITH REMAINING FOUR SLICES OF BREAD, PUTTING THE MAYONNAISE SIDE TO THE INSIDE.
IN SKILLET OVER MEDIUM HEAT, MELT 2 TABLESPOONS BUTTER. BROWN SANDWICHES ON ONE SIDE; TURN TO BROWN OTHER SIDE AND COOK UNTIL CHEESE MELTS, ADDING MORE BUTTER, IF NECESSARY. CUT EACH SANDWICH IN HALF CROSSWISE.
COMPANY CHICKEN WITH GRAVY
MELISSA COLLINS
6-8 CHICKEN BREASTS
1/2-1 STICK MARGARINE
1 TEASPOON PAPRIKA
1/8 TEASPOON SALT
1/2 TEASPOON PEPPER
1 CAN MUSHROOM SOUP
BROWN CHICKEN BREASTS IN BUTTER, ADDING SEASONINGS. ADD IN CAN OF MUSHROOM SOUP (GRAVY). BAKE COMPLETE MIXTURE AT 325 DEGREES UNTIL CHICKEN IS TENDER (30-45 MINUTES.)
CRISPY DOGS
SHARON AND KATHIE MICHAUD
1 PACKAGE OF 10 HOTDOGS
10 FLOUR OR CORN TORTILLAS
1 BLOCK OF CHEESE (CHEDDAR OR COLBY)
1 BOX OF WOODEN TOOTHPICKS
A SECTION OF NEWSPAPER
SOME PAPER TOWELS
A 12" CAST IRON SKILLET (4" TO 5" DEEP)
CONTAINER OF SHORTENING
COOKING TONGS
SHARP KNIFE
A CUTTING BOARD
A PLATE
STOVETOP TEMPERATURE: MEDIUM TO MEDIUM HIGH
STEP ONE: PUT THE SKILLET ON THE STOVETOP BURNER THAT YOU WILL BE USING AND PUT SOME SHORTENING IN IT, ABOUT AN INCH AND A QUARTER DEEP. TURN ON THE BURNER AND PLACE IT AT THE CORRECT TEMPERATURE. PLEASE REMEMBER TO TURN ON THE OVERHEAD VENT SO THE GREASE WILL NOT GET TOO HOT AND CATCH ON FIRE. IF A DROP OF WATER SPLASHED IN MAKES POPPING SOUNDS, IT IS READY.
STEP TWO: CUT THE CHEESE ON THE CUTTING BOARD WITH THE KNIFE ALONG ITS WIDTH INTO TWO SLICES 1/4 INCH THICK. THEN CUT EACH SLICE INTO FIVE EQUAL SMALLER STRIPS LENGTHWISE.
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STEP THREE: OPEN THE PACKAGE OF WIENIES. CUT EACH WIENIE ALMOST 3/4 OF THE WAY THROUGH LENGTHWISE SO THAT YOU CAN PLACE ONE CHEESE STRIP IN EACH WIENIE.
STEP FOUR: PLACE THE NEWSPAPER SECTION ON THE COUNTER NEXT TO THE AREA OF THE STOVE THAT YOU ARE USING. PLACE PAPER TOWELS ON TOP OF THE PAPER, SHOULD BE TWO TOWELS THICK.COUNT OUT 20 TOOTHPICKS AND HAVE THEM NEARBY.
STEP FIVE: IF USING THE CORN TORTILLAS, WITH THE TONGS TAKE EACH TORTILLA ONE AT A TIME AND PLACE IT IN THE HOT SHORTENING FOR A FEW SECONDS AND TAKE IT OUT AND PLACE IT ON THE PAPER TOWELS TO COOL AND LET THE GREASE DRAIN OUT A LITTLE. SKIP THE ABOVE SENTENCE IF USING FLOUR TORTILLAS. TAKE ONE WIENIE WITH CHEESE INSIDE AND PLACE IT ON THE EDGE OF A TORTILLA AND ROLL IT UP IN THE TORTILLA. TAKE TWO TOOTHPICKS AND PUSH THEM THROUGH THE WRAPPED UP WIENIE ON EACH END TO HOLD THE TORTILLA IN PLACE, SO THAT IT DOES NOT COME OFF WHEN YOU COOK IT. REPEAT FOR THE OTHER HOTDOGS AND TORTILLAS.
STEP SIX: WITH THE TONGS, PLACE FIVE OF THE WRAPPED UP HOTDOGS INTO THE GREASE. LET THEM SIT THERE FOR ONE 1/2 MINUTES. CAREFULLY TURN EACH ONE IN THE SKILLET OVER AND LET THEM SIT THERE FOR ANOTHER MINUTE & A 1/2. TAKE THEM OUT AND LET THE GREASE DRIP OFF OF THEM & INTO THE SKILLET BEFORE PLACING THEM ON THE PLATE THAT HAS A PAPER TOWEL ON IT TO CATCH ANY LEFTOVER GREASE.
EASY ENCHILADAS
MELANIE DENSON
1 -15 OUNCE CAN WOLF BRAND CHILI
1 CAN TOMATO SAUCE
1 CUP WATER
10 CORN TORTILLAS
1 1/2 CUPS SHREDDED CHEDDAR CHEESE
IN SMALL SAUCEPAN, STIR THE TOMATO SAUCE AND WATER TOGETHER.; BRING TO A BOIL, THEN REMOVE FROM HEAT. POUR SOME OF THE SAUCE INTO AN 11X7 BAKING DISH - ENOUGH TO JUST SLIGHTLY COVER THE BOTTOM OF THE DISH. HEAT 3-4 TORTILLAS IN THE MICROWAVE UNTIL FLEXIBLE, OR HEAT IN THE REMAINING SAUCE. PLACE A TORTILLA IN THE DISH AND FILL WITH CHEESE. GENTLY ROLL THE TORTILLAS FACING AWAY FROM YOU. WHEN THE DISH IS FULL, ADD THE CHILI TO THE REMAINING SAUCE; BRING TO A BOIL AND THEN POUR OVER THE TORTILLAS. SPRINKLE REMAINING CHEESE ON TOP. BAKE AT 350 DEGREES UNTIL CHEESE IS MELTED. SERVES 3-4.
VEGETARIAN LASAGNE
MELISSA NELSON BOLING
1/2 CUP CHOPPED ONION
1/4 CUP CHOPPED CELERY
1 CLOVE GARLIC CRUSHED OR 1/4 TEASPOON GARLIC POWDER
2 TABLESPOONS VEGETABLE OIL
1 1/2 CUPS SLICED MUSHROOMS
14 OUNCES TOMATO SAUCE
5 1/2 OUNCES TOMATO PASTE
1 TEASPOON SALT
1 TEASPOON SUGAR
1/2 TEASPOON OREGANO
1/4 TEASPOON EACH PEPPER, THYME AND BASIL
6 - 8 COOKED LASAGNE NOODLES
1/2 POUND RICOTTA
1 EGG
2 TABLESPOONS CHOPPED PARSLEY
1/2 TEASPOON SALT
2 CUPS CHOPPED COOKED SPINACH
8 OUNCES MOZZARELLA, GRATED
1/4 CUP PARMESAN
COOK ONION, CELERY AND GARLIC IN OIL UNTIL SOFT. ADD MUSHROOMS; COOK 2-3 MINUTES. STIR IN NEXT 8 INGREDIENTS; SIMMER 10 MINUTES. MIX RICOTTA WITH EGG, PARSLEY AND SALT. SPREAD 1/2 CUP SAUCE MIXTURE IN BOTTOM OF 9X13 INCH PAN. ARRANGE HALF OF THE NOODLES OVER THE SAUCE. PUT HALF OF THE RICOTTA MIXTURE OVER THE NOODLES, THEN HALF OF THE WELL DRAINED SPINACH, HALF OF THE REMAINING SAUCE AND HALF OF THE MOZZARELLA. REPEAT. SPRINKLE WITH PARMESAN. BAKE AT 300 DEGREES FOR 30 - 40 MINUTES. LET STAND A FEW MINUTES BEFORE SERVING. SERVES 6 - 8.
CHICKEN AND SLICKER DUMPLINGS
JAYNE NELSON
1 STEWING HEN
1 TABLESPOON SALT
1/2 TEASPOON BLACK PEPPER
2 QUARTS WATER
DUMPLINGS:
3 CUPS ALL PURPOSE FLOUR
1 1/2 TEASPOON BAKING POWDER
1 TABLESPOON SALT
1 BEATEN EGG
BROTH TO MAKE A STIFF DOUGH
STEW CHICKEN UNTIL TENDER IN 1 QUART OF WATER. COOL AND REMOVE FROM BONES. CUT INTO BITE SIZE PIECES. ADD 1 QUART OF WATER TO BROTH ALONG WITH SALT AND PEPPER AND HEAT TO SIMMERING. MIX DRY INGREDIENTS. MIX EGG WITH 1 CUP OF CHICKEN BROTH AND ADD TO DRY INGREDIENTS. USE AS MUCH BROTH AS NEEDED TO MAKE A STIFF DOUGH. KNEED ON FLOURED BOARD. ROLL VERY THIN; CUT INTO 1 INCH SQUARES. COOK 20 MINUTES IN BOILING BROTH OR UNTIL TENDER. ADD DICED CHICKEN. HEAT AGAIN AND SERVE.
TUNA ROLL
2 CUPS BISCUIT MIX
2/3 CUPS MILK
1/4 CUP CHOPPED ONION
1 TABLESPOON BUTTER OR MARGARINE
2 - 7 OUNCE CANS TUNA, DRAINED AND FLAKED
SMALL CAN CHOPPED MUSHROOMS, DRAINED
1/2 TEASPOON DRIED DILL WEED
1 CAN MUSHROOM SOUP
1/4 CUP MILK
HEAT OVEN TO 425 DEGREES. PREPARE DOUGH, USING MIX AND 2/3 CUP MILK, ACCORDING TO PACKAGE DIRECTIONS. ROLL DOUGH INTO A 18X10 INCH RECTANGLE. SAUTE ONIONS IN BUTTER. COMBINE ONIONS, TUNA, MUSHROOMS AND DILL WEED WITH 1/2 CUP MUSHROOM SOUP; RESERVING BALANCE OF SOUP. SPREAD MIXTURE OVER BISCUIT DOUGH AND ROLL UP, BEGINNING AT THE WIDE SIDE. SEAL EDGES TIGHTLY BY PINCHING TWO SIDES TOGETHER. PLACE ON GREASED BAKING SHEET WITH SEALED EDGE DOWN. CUT SLITS ON TOP AND BAKE 15-20 MINUTES - UNTIL LIGHTLY BROWNED. WARM RESERVED SOUP AND 1/4 CUP MILK; POUR OVER TUNA ROLL AND SERVE.
OVEN STEW
1 POUND STEW MEAT, CUBED
1 CAN CREAM OF MUSHROOM SOUP
2-3 CARROTS, CUT IN CHUNKS
3 POTATOES, CUT IN CHUNKS
1 MEDIUM ONION, CHOPPED
SALT AND PEPPER TO TASTE
COMBINE ALL INGREDIENTS. BAKE 4-5 HOURS IN COVERED CASSEROLE DISH AT 275 DEGREES.
CRESANT TACO PIE
MELISSA COLLINS
1 POUND GROUND BEEF
1/2 CUP CHOPPED ONION
8 OUNCES TOMATO SAUCE
2 1/4 OUNCE CAN SLICED RIPE OLIVES, DRAINED
1/2 - 1 PACKAGE (1.25 OUNCE) TACO SEASONING
8 OUNCE CAN PILLSBURY CRESANT ROLLS
2 TABLESPOONS CORNMEAL
8 OUNCES SOUR CREAM
4 OUNCES (1 CUP) SHREDDED CHEDDAR CHEESE
SHREDDED LETTUCE
DICED TOMATOES
HEAT OVEN TO 375 DEGREES. IN LARGE SKILLET, BROWN GROUND BEEF AND ONION; DRAIN GREASE. STIR IN TOMATO SAUCE. OLIVES AND TACO SEASONING.
SEPARATE DOUGH INTO 8 TRIANGLES. PLACE TRIANGLES IN UNGREASED 10 INCH PIE PLATE OR 9 INCH SQUARE PAN. PRESS OVER BOTTOM AND UP SIDES OF PAN TO FORM A CRUST. SPRINKLE CORNMEAL OVER CRUST. BAKE AT 375 DEGREES FOR 5 MINUTES (CRUST WILL BE PUFFY WHEN REMOVED FROM OVEN.) SPOON MEAT MIXTURE OVER CORNMEAL. SPREAD SOUR CREAM OVER MEAT. SPRINKLE WITH CHEESE. BAKE AT 375 DEGREES FOR 14-19 MINUTES. SERVE TOPPED WITH LETTUCE AND TOMATOES. MAKES 6 SERVINGS.
CHICKEN SPAGHETTI
MELANIE DENSON
8 OUNCES COOKED SPAGHETTI
1 POUND COOKED CHICKEN BREAST, DICED OR CUBED
8 OUNCES SOUR CREAM
1 CAN MUSHROOM SOUP
1/4 CUP MILK
1 SMALL JAR DICED PIMENTOS
1 CUP SHREDDED CHEDDAR OR MONTEREY JACK CHEESE
MIX ALL INGREDIENTS EXCEPT CHEESE. POUR INTO A BAKING DISH. SPRINLKE CHEESE ON TOP AND BAKE AT 350 DEGREES UNTIL CHEESE IS MELTED. GARNISH WITH SLICED BLACK OLIVES. MAKES 4-6 SERVINGS.
CORNED BEEF & SOUR KRAUT BAKE
MELANIE DENSON
1 CAN OF BUSH'S SOUR KRAUT
1 CAN OF CORNED BEEF
1 CUP SHREDDED MOZZARELLA OR MONTEREY JACK CHEESE
IN A SQUARE BAKING DISH, FIRMLY PACK CORNED BEEF EVENLY TO BOTTOM OF DISH. SPRINKLE 1/2 OF THE CHEESE ON TOP. DRAIN THE SOUR KRAUT AND EVENLY SPREAD ON TOP OF THE CHEESE. SPRINKLE REST OF THE CHEESE ON TOP OF THE KRAUT. BAKE AT 350 DEGREES UNTIL CHEESE IS MELTED. SERVES 4-6.
HAMBURGER CHEESE BAKE
JAYNE NELSON
16 OUNCES MEDIUM NOODLES
2 POUNDS GROUND BEEF
29 OUNCE CAN TOMATO SAUCE
1 TABLESPOON SUGAR
2 TEASPOON SALT
1/2 TEASPOON GARLIC SALT
1/2 TEASPOON PEPPER
2 CUPS CREAM STYLE COTTAGE CHEESE
16 OUNCES CREAM CHEESE, SOFTENED
1 CUP SOUR CREAM
2 CUPS GREEN ONION WITH TOPS, SLICED
3/4 CUP CHOPPED GREEN BELL PEPPER
1/2 CUP PARMESAN CHEESE
COOK NOODLES AS DIRECTED; DRAIN AND RINSE; SET ASIDE. SAUTE BEEF UNTIL BROWN. STIR IN TOMATO SAUCE, SUGAR, SALT, GARLIC SALT AND PEPPER. REMOVE FROM HEAT; SET ASIDE. COMBINE COTTAGE CHEESE, CREAM CHEESE, SOUR CREAM, GREEN ONIONS AND GREEN PEPPERS. MIX WELL; SET ASIDE.
SPREAD HALF OF THE NOODLES INTO TWO 13X9X2 INCH BAKING DISHES. MOISTEN NOODLES WITH SOME OF THE MEAT SAUCE. COVER WITH CHEESE MIXTURE; TOP WITH REMAINING NOODLES AND THEN REMAINING MEAT SAUCE. SPRINKLE TOP WITH PARMESAN CHEESE. BAKE, COVERED AT 375 DEGREES FOR 45 MINUTES. SERVES 24
CAKES AND PIES
Proverbs 31:23
Her husband is respected at the city gate,
Where he takes his seat among the elders of the land.
ORANGE CHIFFON LAYER CAKE
UNKNOWN CONTRIBUTOR
2 EGG WHITES
1/2 TEASPOON SALT
1/3 CUP SUGAR
1/2 CUP ORANGE JUICE
2 CUPS SIFTED CAKE FLOUR
1/2 CUP SKIM MILK
1 CUP SUGAR
1/2 CUP OIL
3 TEASPOONS BAKING POWDER
2 EGG YOLKS
IN A SMALL BOWL BEAT THE EGG WHITES WITH 1/3 CUP SUGAR UNTIL THICK AND GLOSSY BUT NOT STIFF; SET ASIDE. COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT IN A LARGE MIXING BOWL. ADD THE ORANGE JUICE, MILK, OIL AND EGG YOLKS. MIX AT MEDIUM SPEED FOR 3 MINUTES. SCRAPE DOWN SIDES OF BOWL OFTEN. FOLD IN EGG WHITES UNTIL WELL MIXED. POUR BATTER INTO 2 GREASED AND FLOURED 8 OR 9 INCH LAYER CAKE PANS. BAKE AT 350 DEGREES FOR 25-30 MINUTES UNTIL CENTER SPRINGS BACK WHEN TOUCHED LIGHTLY. COOL 10 - 20 MINUTES THEN REMOVE FROM PANS. FROST WITH YOUR FAVORITE FROSTING.
CHOCOLATE CHIP CAKE
MELISSA COLLINS
1 YELLOW CAKE MIX
1 SMALL INSTANT CHOCOLATE PUDDING MIX
8 OUNCE SOUR CREAM
1/2 CUP CRISCO OIL
1/2 CUP WATER
4 EGGS
1 CUP (6 OUNCES) CHOCOLATE CHIPS, FLOURED
MIX FIRST SIX INGREDIENTS WITH MIXER. SHAKE ABOUT 2 TEASPOONS FLOUR THROUGH CHOCOLATE CHIPS THEN FOLD THEM INTO BATTER. POUR INTO GREASED AND FLOURED BUNDT PAN. BAKE 45 MINUTES AT 350 DEGREES. COOL IN PAN 15 MINUTES, THEN TURN CAKE OUT ONTO PLATTER. COOL COMPLETELY BEFORE CUTTING.
CHOCOLATE CHIP PIE
MELISSA NELSON BOLING
BEAT 2 EGGS UNTIL FOAMY. ADD 1/2 CUP FLOUR, 1/2 CUP WHITE SUGAR AND 1/2 CUP BROWN SUGAR. BEAT UNTIL WELL BLENDED. BLEND IN 1/2-3/4 CUP MELTED BUTTER, 1 CUP CHOCOLATE CHIPS AND 1 CUP WALNUTS OR PECANS. POUR INTO PIE SHELL. BAKE AT 325 DEGREES FOR 1 HOUR.
CALIFORNIA WALNUT PIE
1/2 CUP BROWN SUGAR
2 TABLESPOONS FLOUR
1 1/4 CUPS LIGHT KARO SYRUP
3 TABLESPOONS BUTTER
1/4 TEASPOON SALT
3 EGGS
1 1/2 TEASPOONS VANILLA
1 CUP WALNUTS
1 UNBAKED 9 INCH PIE SHELL
MIX SUGAR AND FLOUR, ADD SYRUP,BUTTER AND SALT. WARM JUST UNTIL MELTED IN MICROWAVE. BEAT EGGS WITH VANILLA AND STIR INTO SUGAR MIXTURE. POUR INTO PIE SHELL. SPRINKLE WALNUTS OVER TOP. BAKE ON LOWER RACK OF OVEN AT 375 DEGREES FOR 40-45 MINUTES.
STRAWBERRY DREAM PIE
COMBINE ONE SMALL PACKAGE VANILLA PUDDING (NOT INSTANT) AND 1 SMALL PACKAGE STRAWBERRY JELLO, 2 CUPS WATER AND 1 TEASPOON LEMON JUICE IN SAUCEPAN. COOK AND STIR OVER MEDIUM HEAT TILL COME TO A BOIL. POUR INTO BOWL AND CHILL TILL THICKENED. BLEND IN 1 1/2 CUPS COOL WHIP AND 1 CUP SLICED STRAWBERRIES. POUR INTO GRAHAM CRACKER CRUST OR COOLED 9 INCH PIE SHELL. CHILL TIL SET - 2 HOURS. TOP WITH COOL WHIP AND MORE STRAWBERRIES.
ORANGE CHOCOLATE CHIP CHEESECAKE
MELISSA NELSON BOLING
1 CUP COCOA POWDER
2 POUNDS CREAM CHEESE AT ROOM TEMPERATURE
1 1/2 CUPS SUGAR
2 TEASPOONS ORANGE EXTRACT
2 TABLESPOONS VANILLA
1/4 CUP ORANGE LIQUORE (GRAND MARNIER)
5 EGGS
12 OUNCES MINI CHOCOLATE CHIPS
PREHEAT OVEN TO 200 DEGREES. SPRAY 9 INCH SPRINGFORM PAN WITH SPRAY SHORTENING; DUST WITH 1/4 CUP COCOA.
MIX CHEESE AND SUGAR TIL SMOOTH. MIX IN 3/4 CUP COCOA, VANILLA, ORANGE EXTRACT ,LIQUORE AND EGGS UNTIL WELL BLENDED. ADD CHIPS.
POUR INTO PREPARED PAN. BAKE 6-8 HOURS OR OVERNIGHT. COOL TO ROOM TEMPERATURE. COVER WITH WAX PAPER AND INVERT ON PLATE. REMOVE PAN CHILL UPSIDE DOWN IN REFRIGERATOR AT LEAST 1 HOUR. REMOVE AND INVERT CAKE AND REMOVE PAPER. CHILL UNTIL READY TO SERVE.
CARROT CAKE
JAYNE NELSON
3 LARGE EGGS, BEATEN
2 CUPS SUGAR
1 CUP & 2 TABLESPOON SALAD OIL
2 CUPS & 1 TABLESPOON SIFTED CAKE FLOUR
1 1/8 TEASPOONS CINNAMON
1 1/2 TEASPOONS SALT
1 TABLESPOON BAKING SODA
1 1/2 CUPS SHREDDED COCONUT
2 CUPS GRATED CARROTS
1 CUP PLUS 2 TABLESPOONS CRUSHED PINEAPPLE, DRAINED
1 CUP PLUS 2 TABLESPOONS CRUSHED WALNUTS
1 CUP RAISINS
FROSTING:
1/2 CUP SOFTENED BUTTER OR MARGARINE
8 OUNCES SOFTENED CREAM CHEESE
1 POUND CONFECTIONERS SUGAR
1 TEASPOON VANILLA
PREHEAT OVEN TO 350 DEGREES.
GREASE AND FLOUR THREE 8 INCH LAYER CAKE PANS.
(SEE NEXT PAGE}
COMBINE EGGS, SUGAR AND OIL. BEAT ON HIGH UNTIL CREAMY AND THICK - 3-5 MINUTES.
SIFT TOGETHER FLOUR,CINNAMON, SALT AND BAKING SODA. SLOWLY ADD 1/3 OF THE DRY INGREDIENTS TO THE EGG MIXTURE; BEAT WELL. REPEAT WITH REMAINING DRY INGREDIENTS, BEATING WELL AFTER EACH ADDITION. BATTER WILL BE EXTREMELY STIFF; IT MAY BE NECESSARY TO BLEND WITH A SPATULA OR SPOON. ONE BY ONE, FOLD IN THE CARROTS, COCONUT,PINEAPPLE, WALNUTS AND RAISINS. DIVIDE BETWEEN THE THREE PREPARED PANS. BAKE AT 350 DEGREES FOR 40-45 MINUTES ARRANGING CAKE PANS IN OVEN ONCE. THE CAKE IS DONE WHEN THE TESTER INSERTED IN CENTER COMES OUT CLEAN. LET CAKE COOL IN PANS 5 MINUTES. TURN OUT ONTO RACK TO COOL COMPLETELY. WHEN CAKES ARE COOL, PREPARE FROSTING: COMBINE MARGARINE, CREAM CHEESE, SUGAR AND VANILLA. BEAT UNTIL SMOOTH. FROST CAKE.
BABY CARROT CAKE
JUDY WIGGINS
2 CUPS ALL PURPOSE FLOUR
2 CUPS SUGAR
2 TEASPOONS BAKING SODA
2 TEASPOONS GROUND CINNAOMON (MORE TO TASTE)
1 TEASPOON SALT
1 1/2 CUPS VEGETABLE OIL
4 EGGS
2 JARS (6 OUNCES EACH) CARROT BABY FOOD
1 CAN (8 OUNCES) CRUSHED PINEAPPLE, DRAINED
1/2 CUP CHOPPED NUTS
IN A MIXING BOWL, COMBINE THE DRY INGREDIENTS. ADD THE OIL, EGGS AND BABY FOOD. MIX ON LOW SPEED UNTIL WELL BLENDED. STIR IN PINEAPPLE AND NUTS. POUR INTO TWO GREASED AND FLOURED ROUND CAKE PANS. BAKE AT 350 DEGREES FOR 35-40 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN. COOL FOR 10 MINUTES BEFORE REMOVING FROM PANS TO WIRE RACKS. COOL COMPLETELY.
FROSTING:
8 OUNCES CREAM CHEESE
1/2 CUP BUTTER
3 1/2 CUPS POWDERED SUGAR
1 TABLESPOON MILK
1 TEASPOON VANILLA
MIX WITH MIXER. FROST CAKE WHEN COOL.
Neiman Marcus Cake
Joyce Stanford
1 box lemon cake mix
1 stick oleo
2 eggs
Blend and add:
1 cups chopped pecans
Pat into 9" x 13" pan
Mix:
1 box powdered sugar
2 eggs
Pour over cake and bake 30 min. in 350 degree oven.
BABY PLUM CAKE
JUDY WIGGINS
2 CUPS SUGAR
1 CUP VEGETABLE OIL
3 EGGS
2 CUPS SELF-RISING FLOUR
1 CUP CHOPPED PECANS
1 TEASPOON CINNAMON
1 TEASPOON GROUND CLOVES
1 (9 OUNCE) JAR BABY FOOD STRAINED PLUMS
COMBINE SUGAR,OIL AND EGGS. ADD FLOUR AND REMAINING INGREDIENTS. MIX WELL. POUR INTO GREASED BUNDT PAN. BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL KNIFE INSERTED COMES OUT CLEAN.
WACKY CAKE
1 CUP SUGAR
1 1/2 CUPS FLOUR
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
3 HEAPING TEASPOON UNSWEETENED COCOA
MIX WELL. SPREAD IN 9 INCH PYREX BAKING DISH. ADD 1 TEASPOON VANILLS,
5 TABLESPOONS COOKING OIL AND 1 TABLESPOON VINEGAR.POUR OVER ALL 1 CUP WATER. MIX WELL AND BAKE IN THE SAME DISH FOR 35 MINUTES AT 350 DEGREES. TOP WITH WHITE SAUCE.
WHITE SAUCE:
2 CUPS SUGAR
3/4 CUP CREAM
3 TABLESPOONS BUTTER OR MARGARINE
1/2 CUP SYRUP
BRING TO A FULL BOIL.
MOON CAKE
1/2 CUP BUTTER OR MARGARINE
1 CUP FLOUR
4 EGGS
1 CUP BOILING WATER
1/4 TEASPOON SALT
BRING WATER AND BUTTER OR MARGARINE TO A BOIL; ADD FLOUR AND SALT ALL AT ONCE. STIR OVER MEDIUM HEAT UNTIL IT FORMS A BALL AND PULLS AWAY FROM SIDES OF PAN. REMOVE FROM HEAT; COOL SLIGHTLY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SPREAD ON GREASED JELLYROLL PAN. BAKE AT 400 DEGREES FOR 25 MINUTES UNTIL LIGHTLY BROWNED. COOL.
MIX ONE LARGE PACKAGE INSTANT VANILLA PUDDING ACCORDING TO PACKAGE DIRECTIONS; ADD 8 OUNCES SOFTENED CREAM CHEESE. SMASH DOWN THE MOON CAKE AND SPREAD PUDDING MIXTURE ON TOP. TOP WITH COOL WHIP AND DRIZZLE WITH CHOCOLATE SYRUP.
GRANNY CAKE
2 CUPS FLOUR
1 1/2 CUPS SUGAR
2 EGGS
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
20 OUNCE CAN CRUSHED PINEAPPLE WITH JUICE
BEAT WELL. POUR INTO 9X11 INCH GREASED AND FLOURED PAN. SPRINKLE A HANDFUL OF BROWN SUGAR AND CHOPPED NUTS OVER TOP. BAKE AT 350 DEGREES FOR 35 MINUTES. WHILE CAKE IS BAKING, MELT 1 STICK BUTTER OR MARGARINE, 1/2 CUP SUGAR, 6 OUNCES EVAPORATED MILK, 1 TEASPOON VANILLA. BRING TO BOIL AND POUR OVER HOT CAKE.
OATMEAL CAKE
JAYNE NELSON
MIX 1 CUP OATMEAL AND 1 1/2 CUPS BOILING WATER; LET STAND 10 MINUTES.
CREAM TOGETHER:
1 CUP BROWN SUGAR
1 CUP SUGAR
1 STICK BUTTER OR MARGARINE
2 EGGS
MIX:
1 1/2 CUPS FLOUR
3/4 TEASPOON CINNAMON
1/4 TEASPOON SALT
1 TEASPOON BAKING SODA
ADD TO CREAMED MIXTURE THEN TO OATMEAL. POUR INTO GREASED AND FLOURED 9X13 INCH PAN AND BAKE AT 350 DEGREES FOR 30 MINUTES.
TOPPING:
MELT 1 STICK BUTTER OR MARGARINE THEN ADD:
1/2 CUP COCOCNUT (OR MORE)
1/2 CUP BROWN SUGAR
1/4 CUP CANNED MILK
1 CHOPPEDPECANS
1 TEASPOON VANILLA
SPREAD ON CAKE HOT OUT OF THE OVEN; BROWN UNDER BROILER SLIGHTLY.
BELIEVE IT OR NOT CAKE
JAYNE NELSON
2 TEASPOONS BUTTER
1 CUP SUGAR
1 TEASPOON BAKING SODA
10 1/2 OUNCE CAN CAMPBELL'S TOMATO SOUP
2 CUPS FLOUR
1/2 TEASPOON SALT
2 TEASPOONS BAKING POWDER
2 TEASPOONS CINNAMON
1 1/2 TEASPOONS GROUND CLOVES
1/4 TEASPOON NUTMEG
1 CUP RAISINS
1 CUP CHOPPED NUTS LIGHTLY DREDGED IN FLOUR
CREAM BUTTER AND SUGAR. ADD SODA TO SOUP. BEAT INTO CREAMED MIXTURE. MIX AND SIFT FLOUR,SALT, CINNAMON,CLOVES,NUTMEG AND BAKING POWDER. ADD TO FIRST MIXTURE;BEAT WELL. ADD RAISINS AND CHOPPED NUTS. TURN INTO GREASED AND FLOURED 12X8X2 INCH CAKE PAN. BAKE AT 350 DEGREES 40 MINUTES. WHILE STILL WARM SPREAD WITH CREAM CHEESE FROSTING.
FRENCH SILK CHOCOLATE PIE
KAY ROSS
1/2 CUP BUTTER, CUT INTO 8 EQUAL PARTS
3/4 CUP SUGAR
1 - 1 OUNCE SQUARE UNSWEETENED CHOCOLATE, MELTED AND COOLED (IT IS IMPORTANT TO COOL THE CHOCOLATE)
1 TEASPOON VANILLA
2 LARGE EGGS
8 INCH PASTRY SHELL, BAKED
WHIPPED CREAM (OPTIONAL)
IN A SMALL MIXING BOWL CREAM BUTTER AND SUGAR. BEAT IN CHOCOLATE AND VANILLA UNTIL BLENDED. ADD EGGS, ONE AT A TIME WITH AN ELECTRIC MIXER AT MEDIUM SPEED. BEAT FOR 5 MINUTES AFTER EACH EGG. THIS IS IMPORTANT. TURN INTO PASTRY SHELL. CHILL. GARNISH WITH WHIPPED CREAM.
Fruit Cake
Judy Wiggins
2 large eggs
2 cups sugar
1 cups cooking oil
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 cups walnuts
1 cups raisins
1 cup dates, cut into pieces
3 cups grated apples
1/4 pound candied pineapple
1/2 cups candied red/green cherries
Mix all ingredients together. Bake at 350 degrees for 35-40 minutes in loaf pans.
CARAMEL APPLE TART
JAYNE NELSON
1/3 CUP SUGAR
1 TABLESPOON BUTTER OR MARGARINE
6 MEDIUM TART BAKING APPLES (SUCH AS JONATHAN OR GRANNY SMITH), PEELED,CORED AND SLICED
1/2 CUP LOW-FAT RICOTTA CHEESE (4 OUNCES)
1/3 CUP SUGAR
3 TABLESPOONS SKIM MILK
1 EGG WHITE
2 TABLESPOONS VEGETABLE OIL
1 1/2 TEASPOONS VANILLA
1 DASH SALT
2 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
LOW-FAT VANILLA YOGURT (OPTIONAL)
PLACE 1/3 CUP SUGAR IN A 10 INCH OVENPROOF SKILLET. COOK THE SUGAR OVER MEDIUM-HIGH HEAT UNTIL IT BEGINS TO MELT, SHAKING THE SKILLET OCCASIONALLY TO HEAT SUGAR EVENLY. REDUCE HEAT TO LOW AND COOK UNTIL SUGAR IS MELTED AND GOLDEN BROWN (ABOUT 5 MINUTES MORE.) STIR OCCASIONALLY AFTER SUGAR BEGINS TO MELT. ADD MARGARINE OR BUTTER AND SLICED APPLES. GENTLY STIR UNTIL APPLES ARE COATED WITH CARAMELIZED SUGAR. COOK, UNCOVERED, FOR 8-1O MINUTES OR UNTIL APPLES ARE CRISP-TENDER.
(SEE NEXT PAGE)
MEANWHILE FOR THE PASTRY, IN A LARGE MIXING BOWL STIR TOGETHER THE RICOTTA CHEESE,THE REMAINING 1/3 CUP SUGAR, THE MILK,EGG WHITE,OIL,VANILLA AND SALT. ADD THE FLOUR AND BAKING POWDER AND STIR UNTIL JUST COMBINED. DIVIDE THE PASTRY IN HALF. ON A LIGHTLY FLOURED SURFACE ROLL HALF THE PASTRY IN A 10 INCH CIRCLE. WRAP AND FREEZE THE OTHER HALF OF THE PASTRY TO USE ANOTHER TIME. CAREFULLY PLACE THE ROLLED PASTRY ATOP THE HOT APPLES IN THE SKILLET. PRESS THE PASTRY LIGHTLY TO THE EDGE OF THE SKILLET. CUT SLITS IN THE PASTRY FOR STEAM TO ESCAPE. BAKE IN A 350 DEGREE OVEN FOR 20-25 MINUTES OR UNTIL CRUST IS GOLDEN. COOL 10 MINUTES ON A WIRE RACK. INVERT ONTO A SERVING PLATTER. TO SERVE, CUT INTO WEDGES AND DOLLOP WITH YOGURT. MAKES 8-10 SERVINGS.
Texas Sheet Cake
Sharon Maney
(Bertha Bohannan's recipe)
2 cups flour
2 cups sugar
2 sticks margarine
4 Tablespoon cocoa
1 cups water
1/2 cups buttermilk
1/2 teaspoon cinnamon
2 eggs
1 teaspoon baking soda
In saucepan, combine margarine, cocoa and water. Bring to boil and pour over flour and sugar. Mix well. Add soda, milk, eggs, and vanilla. Mix well by hand. Pour into greased and floured 16" x 11" pan. Bake at 400 degrees for 20 min.
Frosting
1 stick margarine
2 Tablespoon cocoa
6 Tablespoon evaporated milk
1 box powdered sugar
1 teaspoon vanilla
Guadalupe River Delight
Sharon Maney
(Shell's favorite)
Crust:
1 stick margarine
1 cups flour
1 cups chopped pecans
Blend flour, margarine, and nuts. Pat in bottom of 9" x 13" pan. Bake at 350 degrees for 20 min. Cool.
Filling:
1 large Cool Whip
2 packages Instant vanilla pudding
2 packages Instant chocolate pudding
Amaretto Cheesecake
Judy Wiggins
1 1/2 cups Graham Cracker Crumbs
2 Tablespoon sugar
1 teaspoon cinnamon
1/4 cup plus 2 Tablespoon butter, melted
3 (8 oZ.) packages cream cheese, softened
1 cups sugar 4 eggs
1/3 cups Amaretto
1 (8 ounces.) sour cream
1 Tablespoon plus 1 teaspoon sugar
1 Tablespoon Amaretto
1/4 cups toasted sliced almonds
1 (1.2 oZ.) chocolate candy bar, grated
Combine graham cracker crumbs, 2 tablespoon sugar, cinnamon, and butter; mix well. Firmly press mixture into bottom and 1/2 inch up the sides of a 9-inch springform pan.
Beat cream cheese with electric mixture until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1/3 cup Amaretto; pour into prepared pan. Bake at 375 degrees for 45-50 minutes or until set.
Combine sour cream, 1 tablespoon plus 1 teaspoon sugar, and 1 tablespoon Amaretto; stir well, and spoon over the cheesecake. Bake at 500 degrees for 5 minutes.
Let cool to room temperature. Then refrigerate 24-48 hours. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.) Garnish with almonds and the grated chocolate.
Pumpkin Spice Cake
Judy Wiggins
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 3/4 cups granulated sugar
4 eggs
2 cups pumpkin pie filling
1 cups oil
1/2 cups chopped nuts
Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts. Grease and flour two 9-inch cake pans. Bake for 30 minutes at 350 degrees.
Frosting:
8 ounces cream butter
1/2 cups butter
3 1/2 cups powdered sugar
1 Tablespoon milk
1 teaspoon vanilla
Mix with mixer. Frost when cake is cool.
unbaked fruitcake
JAYNE NELSON
1 pound miniature marshmallows
1 cup heavy cream
1 pound dates, finely chopped
1 pound pecans, chopped
1/4 pound maraschino cherries, chopped
1/4 teaspoon salt
1 teaspoon vanilla
1 pound graham crackers, crushed
melt marshmallows in cream in top of a double boiler.
in a medium bowl,
mix dates, pecans and cherries.
add fruit, salt and vanilla.
add 1/2 of the graham crackers.
turn onto a surface dusted with graham crackers. form into a log.
wrap in wax paper and refrigerate until ready to use. slice to serve.
very rich but yummy!
Classic Orange Chiffon Cake
Judy Wiggins
Cake:
5 egg whites
1/2 teaspoon cream of tartar
1 package (18.25 ounces) plain yellow cake mix
3 egg yolks
3/4 cups orange juice
1/2 cups vegetable oil
1/4 cups frozen orange juice concentrate, thawed
1 teaspoon grated orange rind
Glaze:
2 cups confectioners' sugar, sifted
3 Tablespoon orange juice
Heat oven to 325 degrees. Place the egg whites and cream of tartar in a medium-size bowl. Beat on high speed until stiff peaks form, about 2-3 minutes. Do not over beat.
Place cake mix, egg yolks, orange juice, oil, orange juice concentrate, and orange rind in a large bowl. Beat on low speed 1 minute, until they are well blended. Scrape sides of bowl and increase speed to medium for 2 minutes more.
Turn beaten egg whites out on top of batter. With a rubber spatula, gently fold whites into batter until no white streaks remain. Pour batter into an ungreased 10-inch tube pan, smoothing top.
(SEE NEXT PAGE)
Bake at 325 degrees for 45-50 minutes or until golden brown and top of cake springs back when lightly pressed with tip of finger. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for 1 hour. Run a long sharp knife around edge of cake; invert onto wire rack; then invert again onto serving platter, right side up.
Glaze:
Mix confectioners' sugar and orange juice in medium size bowl. Beat on low speed 1 minute. Spread glaze over top and sides of cake. Let glaze set for 20 minutes. Slice and serve.
Neiman-Marcus Cake
Linda Lamb
Crust:
1 box yellow cake mix
1 stick Oleo melted
2 eggs
Preheat oven to 350 degrees. Grease and flour oblong sheet cake pan. Combine all ingredients. Batter will be very thick. Press batter into pan.
Filling:
1 box powdered sugar
1 (8 ounces.) cream cheese, softened
2 eggs
Mix all ingredients well. Pour over first layer. Bake 35-45 minutes or until done.
Dump Cake
Kay Ross
1 box cake mix (white, yellow or spice)
1 (29 ounces.) can fruit (peaches, pineapple or fruit cocktail)
1 stick margarine or butter
1 cups chopped nuts
cinnamon (optional)
Dump can of fruit in well buttered baking pan. Sprinkle dry cake over fruit. Dot margarine over cake. Also nuts and cinnamon. Bake at 350 degrees for 30-40 min. Cool, cut into squares. Serve topped with ice cream or whipped topping.
Serves 10-12
Mandarin Cream Cake
Allene Haverlah
1 package (Golden Butter) Duncan Hines Moist Deluxe cake mix
1 egg
1 can Mandarin orange sections
1 can (20 ounces.) crushed pineapple
1 container (12 ounces.) cool whip
1 package (3 ounces.) instant vanilla pudding mix
Make cake by package directions plus additional egg, drain orange sections and fold into cake batter. Bake in 2 greased and floured 9 in layer pans. When cool, fill and frost with mixture of undrained pineapple and vanilla pudding stirred into cool whip. Keep refrigerated until ready to serve.
Banana Split Cake
Linda Lamb
3 sticks butter
2 eggs
5 bananas
1 large cool whip
chopped nuts
2 cups graham cracker crumbs
2 cups powdered sugar
1 large can pineapple (drained)
1 small bottle of maraschino cherries
Mix one stick butter with 2 cups graham cracker crumbs and press in 9" x 13" pan. Beat eggs, 2 sticks of butter and 2 cups powdered sugar for 15 min. (exactly!) Spread on top of crumbs. Slice bananas and place over mixture. Add pineapple over bananas. Spread with cool whip and place cherries and nuts on top. Refrigerate.
Banana Split Cake
Vonnie Kussatz
Melt and mix:
3 cups crushed vanilla wafers
1 stick margarine
Spread on 9" x 13" pan.
2 cups powdered sugar
1 stick soft margarine
2 eggs
Mix on high-speed 10 minutes. Then spread on cooled crumbs.
Layer with:
5 large bananas sliced
1 large can crushed drained pineapple
1 large cool whip
1 cups nuts and cherries
Refrigerate.
Christmas Rainbow Cake
Vonnie Kussatz
1 package white cake mix
3 ounces red jello
3 ounces lime jello
2 cups boiling water
1 8 ounces cool whip
Prepare cake as directed in 2 round pans. Cool 10 minutes and remove. Cool and replace in clean round pans. Pour 1 cup boiling water over 1 package red jello til dissolved. Spoon over pricked cake. Repeat with lime. Chill 3-4 hours. Remove from pans and frost with cool whip. Refrigerate.
Mini-Cheesecakes
Linda Moran
1 package vanilla wafers
1 cup granulated sugar
3 (8 ounce) packages cream cheese
4 eggs
2 teaspoons lemon juice
1 large can pie filling, cherry or blueberry
Preheat oven to 350 degrees. In each muffin cup, place 1 wafer in the bottom. Cream sugar, cream cheese, eggs and lemon juice until smooth. Fill each cup and bake 18-20 minutes. Cool, then top with large spoonful of filling.
*Can use seasonal print muffin papers.
Easy as "pie"-napple Upside-down Cake
Linda Moran
1 can (20 ounces) sliced pineapple in juice
1 package (4 servings) vanilla instant pudding mix
pecans, pecan pieces and maraschino cherries
1/2 cup brown sugar
1 box yellow cake mix with pudding in mix or add 1 box (4 servings) instant pudding
4 eggs
1 cup water
1/4 cup oil
Drain pineapple, reserving juice. Combine juice and pudding mix. Set aside. Arrange pineapple slices in bottom of 9" x 13" pan and place cherries in the center of each. Pecans can be scattered around. Pour pudding-juice mix over pineapple. Sprinkle with brown sugar. Combine cake mix, eggs, water and oil in large bowL. Mix well and pour carefully and evenly over pineapple layer. Bake at 350 degrees for 35-60 minutes. Cool in pan 5 minutes. Invert onto serving platter and leave in place for 1 minute before removing. Can do a "touch up" while still hot of some mixture sticks to pan.
Rainbow Cake
Sheila Michaud
1 cake box mix (works better with vanilla)
Any color you want of food coloring
Just follow the recipe on the box until you mix the batter up. Then equally divide the batter into 3 bowls. Pick 3 colors of food coloring and add as many drops as you like into the 3 bowls. (Make sure you do not mix the colors.) Then pour the batter you want first. Spread it out. Do the same for the second and third colors. Put it in the oven. (Directions should be on the box.) You have rainbow cake.
Pumpkin Carrot Cake
Monica Ayala FLORES
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
1 1/2 cups granulated sugar
1 1/4 cups Libby's Solid Packed Pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup (8 ounce can) crushed pineapple, drained
1 cup grated carrots (about 3 medium)
1 cup flaked coconut
1 1/4 cups walnuts, divided
Cream Cheese Frosting (recipe follows)
Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled)
Beat granulated sugar, pumpkin, eggs, brown sugar and vegetable oil in a large mixer bowl until well combined. Gradually beat in flour mixture. Stir in coconut and 1 cup walnuts. Pour into 2 greased 9 inch round cake pans.
Bake in 350 degree pre-heated oven for 30-35 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove to racks to cool completely.
(SEE NEXT PAGE)
To assemble:
Frost between layers, on side and top of cake with cream cheese frosting. Garnish side of cake with remaining walnuts (1/4 cup). Store in fridge. Makes 12 servings.
Cream Cheese Frosting:
Beat one package (8 ounces) and 1 package (3 ounces) softened cream cheese and 1/3 cup softened butter in mixer bowl. Gradually beat in 3 1/2 cups sifted powdered sugar. Beat in 2 teaspoons orange juice, 1 teaspoon vanilla extract and 1 teaspoon grated orange peel until fluffy.
Seven-Up Cake
Dori Hicks
1 1/2 cups butter
3 cups flour
5 eggs
3 cups sugar
2 Tablespoons lemon extract
3/4 cup 7-Up
Cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat well. Add flour, lemon extract and 7-Up. Pour into well-greased and floured Bundt pan. Bake at 325 degrees for 1 - 1-1/2 hours.
Earthquake Cake
Melissa Nelson Boling
1 cup flaked coconut
1 cup chopped pecans
1 (2 layer size) German or Swiss Chocolate Cake Mix
1/2 cup butter or margarine, softened
8 ounces cream cheese, softened
3 1/3 cups (1 pound) powdered sugar
1 teaspoon vanilla
Heat oven to 350 degrees. Spread coconut in bottom of well greased 15" x 11" x 2 " baking pan. Spread pecans over coconut. Prepare cake mix as directed and pour over top of pecans and coconut. Mix softened margarine, cream cheese, and powdered sugar. Drop from a spoon in dollops on cake batter. DO NOT STIR IN. Bake at 350 degrees 45 - 50 minutes or until cake tester inserted between dollops comes out clean.
Hot Fudge Pie
Jayne Nelson
2 eggs
1 cup sugar
2 squares unsweetened chocolate
1 stick margarine
1/4 cup flour
1 teaspoon vanilla
1/8 teaspoon salt
Beat eggs; add sugar and mix well. Melt chocolate squares and margarine; add to egg mixture. Add flour, vanilla and salt. Pour mixture into BUTTERED 9-inch pie pan. Bake at 325 degrees for 35 minutes. Do not overbake. Serve warm topped with ice cream or whipped cream. Pie will be fudgy in middle.
Cocoa Cheesecake
Jayne Nelson
Graham cracker crust
16 ounces cream cheese softened
3/4 cup sugar
1/2 cup cocoa
1 teaspoon vanilla
2 eggs
1 cup sour cream
2 Tablespoons sugar
1 teaspoon vanilla
Prepare crust in spring form pan (pie dish can be used). Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in a mixing bowl until light and fluffy. Add eggs and blend well. Pour into prepared crust. Bake at 375 degrees for 20 minutes. Remove from oven and cool 15 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Spread evenly over baked filling. Bake at 425 degrees for 10 minutes. Cool. Chill well several hours or overnight. Serves 10-12.
Graham Cracker Crust:
Combine 1 1/2 cups graham cracker crumbs, 1/3 cup sugar and 1/3 cup melted margarine. Press into bottom and halfway up the sides of a 9-inch springform pan.
Lemonade Pie
Jayne Nelson
8 inch graham cracker crust
1 can sweetened condensed milk
1 (16 ounce) frozen pink lemonade
1 small carton cool whip
Red food coloring, if desired
Mix sweetened condensed milk, lemonade, cool whip and food coloring lightly. Pour into piecrust. Chill.
Sausage Cake
Jayne Nelson
1 pound sausage, crumbled
1 pound raisins
1 egg, beaten
1 teaspoon soda
2 cups sugar
3 cups flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup boiling water
Pour boiling water over sausage and raisins. Boil a few minutes. Cool. Add egg and dry ingredients. Pour into 9" x 13" baking dish or greased bundt pan. Bake at 250 - 300 degrees for 1 1/2 hours. Nuts and or fruits can be added if desired.
Cool and Easy Pie
Sherry Gifford
2/3 cup boiling water
1 package (4 serving size) Jello Brand Strawberry Gelatin
1/2 cup cold water
ice cubes
1tub (8 ounces) cool whip whipped topping, thawed
1 (6 ounce) Honey Maid Graham Cracker Pie Crust
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 - 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight.
Watermelon Cake
Judy Wiggins
1 box of white cake mix (any brand)
1 package (3 ounce) jello, watermelon flavor
1 1/3 cup watermelon cubes, seedless
3 egg whites
1 tablespoon oil
Preheat oven to 350 degrees. Grease and flour bundt pan or spray with cooking spray. In a large bowl, mix all ingredients. Pour into bundt pan and bake about 35 minutes, or until toothpick inserted into cake comes out clean. Invert bundt pan on serving plate. When cool, ice with watermelon icing.
Icing:
2 (3 ounce) packages cream cheese
1/4 cup butter
2 cups powdered sugar
1/4 cup watermelon juice
In a bowl, mix cream cheese and butter until fluffy. Add powdered sugar and watermelon juice; stir until blended. Spread icing on cool cake.
Chocolate Kraut Cake
Judy Wiggins
1 (8 ounce) can sauerkraut
3/4 cup butter
2 cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
3/4 cup buttermilk
1 cup boiling water
Rinse sauerkraut well with cold water, drain, and then put in blender or food processor and chop fine. Set aside.
Cream butter with sugar, add eggs and vanilla and beat well. Sift together dry ingredients and add alternately with buttermilk. Add sauerkraut and mix well. Last, fold in boiling water. Bake in greased and floured 13"x 9" x 2" pan at 350 degrees for 35 minutes.
Ice with your favorite chocolate icing.
This is a good moist cake and travels well. Everyone thinks there is coconut in the recipe! This cake can be made ahead of time, and frozen.
COOKIES AND CANDIES
Proverbs 31:24-25
She makes linen garments and sells them,
And supplies the merchants with sashes.
She is colthed with strength and dignity;
She can laugh at the days to come.
DOUBLE DECKER CONFETTI BROWNIES
3/4 CUP (1 1/2 STICKS) BUTTER OR MARGARINE, SOFTENED
1 CUP GRANULATED SUGAR
1 CUP FIRMLY PACKED LIGHT BROWN SUGAR
3 LARGE EGGS
1 TEASPOON VANILLA EXTRACT
2 1/2 CUPS ALL PURPOSE FLOUR, DIVIDED
2 1/2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/3 CUP UNSWEETENED COCOA POWDER
1 TABLESPOON BUTTER OR MARGARINE, MELTED
1 CUP "M&M'S" SEMI SWEET CHOCOLATE MINI BAKING BITS, DIVIDED
PREHAT OVEN TO 350 DEGREES. LIGHTLY GREASE 13X9X2 INCH BAKING PAN; SET ASIDE. IN LARGE BOWL, CREAM 3/4 CUP BUTTER AND SUGARS UNTIL LIGHT AND FLUFFY; BEAT IN EGGS AND VANILLA. IN MEDIUM BOWL, COMBINE 2 1/4 CUPS FLOUR, BAKING POWDER AND SALT; BLEND INTO CREAMED MIXTURE. DIVIDE THE BATTER IN HALF. BLEND TOGETHER COCOA POWDER AND THE MELTED BUTTER; STIR INTO ONE HALF OF THE DOUGH. SPREAD COCOA DOUGH EVENLY INTO PREPARED BAKING PAN. STIR REMAINING FLOUR AND 1/2 CUP "M&M'S " INTO REMAINING DOUGH; SPREAD EVENLY OVER COCOA DOUGH IN PAN. SPRINKLE WITH REMAINING "M&M'S".BAKE 25-30 MINUTES OR UNTIL EDGES START TO PULL AWAY FROM SIDES OF PAN. COOL COMPLETELY. CUT INTO BARS. STORE IN TIGHTLY COVERED CONTAINER.
PEANUT BRITTLE
JUDY WIGGINS
1/2 CUP DARK CORN SYRUP
1/4 CUP MOLASSES
1/4 CUP SUGAR
2 TABLESPOONS BUTTER
1 CUP SALTED PEANUTS
1/8 TEASPOON BAKING SODA
COMBINE CORN SYRUP, MOLASSES, SUGAR AND BUTTER IN A SAUCEPAN, MIX OVER HEAT UNTIL WELL BLENDED. STIR IN PEANUTS AND BRING TO A SOFT BOIL (280 DEGREES) OR UNTIL A SMALL AMOUNT SEPARATES INTO THREADS WHEN TESTED IN VERY COLD WATER. STIR IN BAKING SODA. POUR INTO A BUTTERED DISH. COOL. REMOVE CANDY FROM DISH AND BREAK INTO PIECES. STORE IN AIR TIGHT CONTAINER
MICROWAVE PEANUT BRITTLE
VONNIE KUSSATZ
PLACE IN 1 1/2 QUART CASSEROLE:
1 CUP SUGAR
1/2 CUP WHITE CORN SYRUP
MICROWAVE 3 1/2 MINUTES
ADD 1 CUP RAW PEANUTS. STIR IN AND MICROWAVE 2 1/2 MINUTES.
ADD 1 TEASPOON BUTTER AND 1 TEASPOON VANILLA. MICROWAVE 2 MINUTES.
ADD 1 TEASPOON BAKING SODA AND IMMEDIATELY STIR. POUR ONTO GREASED COOKIE SHEET.
WHITE CHOCOLATE FUDGE
LINDA MORAN
2 PACKAGES (6 SQUARES EACH) WHITE CHOCOLATE
3/4 CUP PLUS 2 TABLESPOONS CONDENSED MILK
1 CUP ROASTED WHOLE ALMONDS, COARSLEY CHOPPED
1/2 CUP DRIED CRANBERRIES
1 TABLESPOON GRATED ORANGE RIND
IN MICROWAVE, MELT CHOCOLATE WITH MILK ON HIGH FOR 2-3 MINUTES. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. ADD IN NUTS AND FRUITS. SPREAD IN FOIL LINED 8 INCH SQUARE PAN. CHILL 2 HOURS AND CUT INTO SQUARES. STORE IN REFRIGERATOR BUT NOT FREEZER. MAKES 4 DOZEN.
WHITE FUDGE
JUDY WIGGINS
2 1/4 CUPS GRANULATED SUGAR
1/2 CUP SOUR CREAM
1/4 CUP MILK
2 TABLESPOONS BUTTER
1 TABLESPOONS WHITE KARO SYRUP
1/4 TEASPOON SALT
2 TEASPOONS VANILLA
1 CUP COARSLEY CHOPPED NUTS
1/3 CUP QUARTERED CANDIED CHERRIES
COMBINE SUGAR, SOUR CREAM, MILK, BUTTER, SYRUP AND SALT IN A 2 QUART HEAVY SAUCEPAN. STIR OVER MODERATE HEAT UNTIL SUGAR IS DISSOLVED AND MIXTURE REACHES A BOIL. BOIL OVER MODERATE HEAT FOR 9 - 10 MINUTES TO 238 DEGREES (SOFTBALL STAGE) IF WEATHER IS DAMP, COOK TO 240 DEGREES.
REMOVE FROM HEAT AND ALLOW TO STAND UNTIL LUKE WARM (110 DEGREES), ABOUT 1 HOUR. ADD VANILLA AND BEAT UNTIL MIXTURE BEGINS TO HOLD ITS SHAPE. QUICKLY ADD NUTS AND CHERRIES AND POUR INTO GREASED PAN. MAKES 1 1/2 POUNDS.
ORANGE CAPPUCCINO CREAMS
MELISSA NELSON BOLING
24 OUNCES WHITE CHOCOLATE, CHOPPED
1/2 CUP WHIPPING CREAM
1/2 CUP FINELY SHREDDED ORANGE PEEL
1 TABLESPOON ORANGE JUICE
1 TEASPOON ORANGE EXTRACT
1/2 CUP FINELY CHOPPED WALNUTS (OPTIONAL)
SMALL PAPER OR FOIL CANDY CUPS
TOPPING: 1/4 CUP WHIPPING CREAM
4 TEASPOON INSTANT EXPRESSO COFFEE POWDER OR INSTANT COFFEE CRYSTALS
8 OUNCES SEMISWEET CHOCOLATE
WHITE CHOCOLATE CURLS (OPTIONAL)
ORANGE PEEL (OPTIONAL)
FOR FILLING: IN A LARGE SAUCEPAN COMBINE WHITE CHOCOLATE, WHIPPING CREAM,ORANGE PEEL,JUICE AND ORANGE EXTRACT. STIR OVER LOW HEAT TILL CHOCOLATE IS JUST MELTED. REMOVE FROM HEAT AND STIR IN WALNUTS. COOL SLIGHTLY.
PLACE MIXTURE IN A DISPOSABLE HEAVY PLASTIC BAG,MAKING A SMALL OPENING AT ONE CORNER OF BOTTOM. SQUEEZE MIXTURE THROUGH HOLE IN BAG TO FILL CANDY CUPS ABOUT 2/3 FULL. CHILL IN REFRIGERATOR 20 MINUTES.
IN MEDIUM SAUCEPAN,HEAT THE WHIPPING CREAM AND EXPRESSO POWDER OVER LOW HEAT TIL DISSOLVED. ADD SEMISWEET CHOCOLATE, STIRRING OVER LOW HEAT 3-4 MINUTES TILL CHOCOLATE MELTS. SPOON 1/2 TEASPOON OF CHOCOLATE MIXTURE ONTO EACH WHITE CHOCOLATE CREAM. IF DESIRED, TOP WITH WHITE CHOCOLATE CURLS AND ORANGE PEELS. STORE IN REFRIGERATOR; SERVE AT ROOM TEMPERATURE. MAKES 60-70 CREAMS.
TRILLIONNAIRE CANDY
MELISSA NELSON BOLING
1 - 12 OUCE JAR CARAMEL TOPPING
1 CUP FINELY CHOPPED PECANS
3 DOZEN RITZ CRACKERS
12 OUNCES SEMI-SWEET CHOCOLATE CHIPS
2 TABLESPOONS VEGETABLE SHORTENING
COMBINE CARAMEL TOPPING AND PECANS IN 2 QUART GLASS MEASURE. MICROWAVE ON FULL 100% POWER FOR 4 MINUTES, STIRRING EVERY 2 MINUTES. MICROWAVE ON FULL POWER 3 MINUTES, OR UNTIL MIXTURE THICKENS. ALLOW TO COOL 5 MINUTES. ARRANGE CRACKERS ON WAX PAPER LINED COOKIE SHEET. SPOON ABOUT 1 1/2 TEASPOON CARAMEL MIXTURE ON TOP OF EACH CRACKER. REFRIGERATE 1 HOUR OR UNTIL FIRM. MICROWAVE CHOCOLATE CHIPS AND SHORTENING ON MEDIUM (50%) POWER FOR
3 MINUTES IN A 4 CUP MEASURE. USING TONGS, GRASP HARADENED CARAMEL CRACKER AND DIP BOTTOM OF EACH CRACKER IN CHOCOLATE. RETURN TO WAX PAPER AND REFRIGERATE 1 HOUR OR UNTIL CHOCOLATE IS FIRM. STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR.
CARMEL CORN
KAY ROSS
8 OR 9 QUARTS POPPED CORN - NO SALT ADDED
2 CUPS BROWN SUGAR
1 CUP MARGARINE
1/2 CUP SYRUP
1 TEASPOON SALT
1 TEASPOON VANILLA
1/2 TEASPOON SODA
BOIL BROWN SUGAR, MARGARINE, SYRUP AND SALT FOR 5 MINUTES STIRRING ONCE IN A WHILE. ADD THE VANILLA AND SODA AND STIR INTO CORN. PUT IN 2 FLAT BUTTERED PANS. BAKE FOR 1 HOUR AT 250 DEGREES. STIR EVERY 15 MINUTES
FRUIT BALLS
JAYNE NELSON
16 OUNCES FINELY CHOPPED DATES
2 CUPS DRIED APRICOTS, FINELY CHOPPED
12 OUNCES CHOCOLATE CHIPS (EITHER MILK OR SEMI-SWEET)
2 MEASURING TABLESPOONS SHORTENING
MIX FINELY CHOPPED DATES AND APRICOTS TOGETHER WELL. FORM INTO SMALL BALLS AND SET ASIDE. MELT CHOCOLATE AND SHORTENING IN TOP OF DOUBLE BOILER OVER HOT - NOT BOILING - WATER. DIP THE BALLS INTO MELTED CHOCOLATE. PLACE ON FOIL LINED COOKIE SHEETS. REFRIGERATE UNTIL READY TO SERVE - AT LEAST 15 - 20 MINUTES.
CHOCOLATE SPIDERS
12 OUNCES SEMI-SWEET CHOCOLATE CHIPS
1 CUP PEANUTS
3 1/2 CUPS CHOW MEIN NOODLES
MELT CHIPS IN DOUBLE BOILER; REMOVE FROM HEAT. STIR IN PEANUTS AND CHOW MEIN NOODLES. DROP ON WAXED PAPER. KEEP IN REFRIGERATOR.
BRIGADIERS
JAYNE NELSON
1 CAN SWEETENED CONDENSED MILK
3 TABLESPOONS COCOA
1/4 CUP MARGARINE
CHOCOLATE SPRINKLES
MIX FIRST THREE INGREDIENTS IN HEAVY SAUCEPAN. STIR AND HEAT UNTIL MIXTURE PULLS AWAY FROM SIDES OF PAN AND FORMS A BALL. POUR ONTO WELL BUTTERED PLATE OR MARBLE SLAB. COOL UNTIL IT CAN BE HANDLED. WITH BUTTERED HANDS, PINCH OFF MARBLE SIZED PIECES AND ROLL INTO SMALL BALLS OR LOGS. ROLL IN CHOCOLATE SPRINKLES.
PETER PAN CRUNCH CLUSTERS
SHARON MANEY
1/2 CUP PEANUT BUTTER - EITHER CRUNCHY OR SMOOTH
1 PACKAGE CHOCOLATE CHIPS
2 CUPS ROASTED PEANUTS, COARSLEY CHOPPED
MELT CHOCOLATE PIECES AND PEANUT BUTTER IN MICROWAVE OVEN FOR 3 MINUTES. STIR AFTER 2 MINUTES. STIR IN PEANUTS. DROP BY TEASPOONFULS INTO 2 INCH FOIL BAKING CUPS. CHILL AND STORE CANDY IN REFRIGERATOR. MAKES ABOUT 40 PIECES.
THE EASIEST CANDY I HAVE EVER MADE.
BUCKEYES
JUDY WIGGINS
1 CUP BUTTER
1 1/2 CUP PEANUT BUTTER
4 CUPS POWDERED SUGAR
32 OUNCES MILK CHOCOLATE
COMBINE BUTTER, PEANUT BUTTER AND POWDERED SUGAR THOROUGHLY. ROLL INTO ONE INCH BALLS. REFRIGERATE APPROXIMATELY 30 MINUTES. MELT CHOCOLATE; USING A TOOTHPICK, DIP EACH BALL INTO CHOCOLATE MIXTURE TO COAT. PLACE ON WAXED PAPER. MAKES APPROXIMATELY 100.
CARAMEL CORN CANDY
JUDY WIGGINS
8 QUARTS POPPED CORN
2 CUPS SALTED PEANUTS
1 CUP BUTTER
1/2 CUP LIGHT CORN SYRUP
1 CUP SUGAR
1 CUP FIRMLY PACKED BROWN SUGAR
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1 TEASPOON VANILLA
1 TEASPOON MAPLE FLAVORING
COMBINE POPPED CORN AND PEANUTS IN A LARGE BOWL; SET ASIDE.
COMBINE BUTTER, CORN SYRUP, SUGAR AND SALT IN SAUCEPAN; BRING TO A BOIL. REDUCE HEAT AND SIMMER, STIR OCCASIONALLY. REMOVE FROM HEAT; QUICKLY STIR IN SODA AND FLAVORINGS. POUR OVER POPCORN MIXTURE, MIX WELL.
SPOON MIXTURE ONTO THREE 15X10X1 INCH JELLYROLL PANS. BAKE AT 250 DEGREES FOR 1 HOUR, STIRRING OCCASIONALLY. REMOVE FROM OVEN, STIR OCCASIONALLY WHILE MIXTURE COOLS. STORE IN AIRTIGHT CONTAINER.
POTATO FUDGE
JAYNE NELSON
2 MEDIUM POTATOES
4 TABLESPOONS BUTTER
2EASPOONS VANILLA
2 POUNDS POWDERED SUGAR
COOK POTATOES, DRAIN AND MASH (NO SEASONINGS)
ADD BUTTER,VANILLA AND POWDERED SUGAR TO POTATOES. POUR INTO BUTTERED PAN. MELT SEMI-SWEET CHOCOLATE CHIPS AND SPREAD OVER FUDGE. REFRIGERATE FOR 2 HOURS. NUTS MAY BE ADDED IF DESIRED.
COW PIES
JAYNE NELSON
2 CUPS MILK CHOCOLATE CHIPS
1 TABLESPOONS SHORTENING
1/2 CUPS RAISINS
1/2 CUPS CHOPPED SLIVERED ALMONDS
IN A DOUBLE BOILER OVER SIMMERING WATER, MELT THE CHOCOLATE CHIPS AND SHORTENING, STIRRING UNTIL SMOOTH. REMOVE FROM HEAT; STIR IN RAISINS AND ALMONDS. DROP BY TABLESPOONS ONTO WAX PAPER. CHILL UNTIL READY TO SERVE. MAKES 2 DOZEN
CARAMEL TURTLES
JAYNE NELSON
1 CUP PECAN HALVES
36 CARAMELS
1/2 CUP SWEET CHOCOLATE, MELTED
PREHEAT OVEN TO 325 DEGREES. GREASE A COOKIE SHEET. ARRANGE PECANS, FLAT SIDE DOWN, IN CLUSTERS OF FOUR. PLACE ONE CARAMEL ON EACH CLUSTER OF PECANS. HEAT IN OVEN UNTIL CARAMELS ARE SOFT - ABOUT 4 - 8 MINUTES. REMOVE FROM OVEN. FLATTEN CARAMEL WITH BUTTERED SPATULA. COOL SLIGHTLY. REMOVE FROM WAXED PAPER. SWIRL CHOCOLATE ON TOP.
CHOCOLATE CHIP COOKIES
MONICA AYALA FLORES
2 1/2 CUPS ALL PURPOSE FLOUR
1/2 CUP GRANULATED SUGAR
1 TEASPOON BAKING SODA
2 EGGS
1/2 TEASPOON SALT
1 1/2 TEASPOONS VANILLA
1/2 CUP BUTTER OR MARGARINE
1 1/2 CUPS SEMI-SWEET CHOCOLATE CHIPS
1 CUP SHORTENING
1 CUP CHOPPED NUTS
1 CUP PACKED BROWN SUGAR
STIR TOGETHER FLOUR,SODA AND SALT; SET ASIDE. IN A LARGE MIXING BOWL, BEAT BUTTER AND SHORTENING ON MEDIUM SPEED FOR 30 SECONDS. ADD SUGARS AND BEAT UNTIL FLUFFY. ADD EGGS AND VANILLA; BEAT WELL. ADD DRY INGREDIENTS TO BEATEN MIXTURE. BEAT WELL UNTIL COMBINED. STIR IN CHOCOLATE CHIPS AND NUTS. DROP FROM TEASPOON 2 INCHES APART ONTO UNGREASED COOKIE SHEET. BAKE IN PRE-HEATED OVEN AT 375 DEGREES FOR 8-10 MINUTES OR UNTIL GOLDEN IN COLOR. REMOVE AND COOL. MAKES ABOUT 6 DOZEN.
FANTASY COOKIES
BECKY YAGER
1 CUP BUTTER
3/4 CUP SUGAR
3/4 CUP PACKED BROWN SUGAR
2 EGGS
2 1/2 CUPS FLOUR
1 TEASPOON VANILLA
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 CUPS CHOCOLATE CHIPS OR NUTS
CREAM TOGETHER THE SUGARS, BUTTER AND EGGS. SIFT TOGETHER THE FLOUR,BAKING POWDER AND SALT AND FOLD INTO CREAMED MIXTURE. ADD THE CHOCOLATE CHIPS OR NUTS AND DROP BY SPOONFULS ONTO A COOKIE SHEET. BAKE AT 350 DEGREES FOR 8-10 MINUTES.
AFTER DINNER MINT COOKIES
JAYNE NELSON
10 OUNCES GHIRADELLI MINT CHOCOLATE WAFERS
3/4 CUP SOFTENED BUTTER
2/3 CUP SUGAR
1 EGG
1/4 TEASPOON SALT
1 1/3 CUPS UNSIFTED FLOUR
3/4 CUP FINELY CHOPPED NUTS
MELT 5 OUNCES OF THE MINT WAFERS IN A DOUBLE BOILER, STIRRING CONSTANTLY OR MICROWAVE ON MEDIUM FOR ABOUT 3 MINUTES; SET ASIDE.
CREAM BUTTER WITH SUGAR,EGG AND SALT. MIX IN MELTED CHOCOLATE. GRADUALLY ADD FLOUR. CHILL DOUGH AT LEAST 1 HOUR. SHAPE DOUGH INTO BALLS, USING 1 LEVEL TABLESPOON FOR EACH COOKIE. ROLL BALLS INTO NUTS. PLACE ON GREASED BAKING SHEETS. FLATTEN SLIGHTLY WITH THE PALM OF HAND. BAKE AT 350 DEGREES FOR ONLY 8 MINUTES. REMOVE FROM OVEN AND PLACE MINT WAFER ON TOP OF EACH COOKIE, PRESSING SLIGHTLY. CONTINUE BAKING 3-5 MINUTES LONGER OR UNTIL COOKIE IS FIRM.
NANAIMO BARS
JAYNE NELSON
THESE ARE MY FAVORITE COOKIES - VERY RICH SO CUT THE BARS SMALL.
3/4 CUP PLUS 1 TABLESPOON BUTTER OR MARGARINE
1/4 CUP GRANULATED SUGAR
1/3 CUP COCOA
1 TEASPOON VANILLA
1 EGG
2 CUPS GRAHAM CRACKER CRUMBS
1 CUP FLAKED COCONUT
1/2 CUP CHOPPED WALNUTS
2 TABLESPOONS INSTANT VANILLA PUDDING
3 TABLESPOONS MILK
2 CUPS POWDERED SUGAR
3 SQUARES SEMI-SWEET CHOCOLATE
MELT 1/2 CUP BUTTER IN SAUCEPAN. BLEND IN SUGAR.COCOA, VANILLA, EGG, CRUMBS, COCONUT AND NUTS. PRESS MIXTURE INTO 9 INCH SQUARE PAN. CREAM 1/4 CUP BUTTER UNTIL LIGHT. ADD PUDDING MIX, MILK AND POWDERED SUGAR, BLENDING WELL. SPREAD OVER CRUMB MIXTURE. CHILL THOROUGHLY. MELT CHOCOLATE WITH REMAINING 1 TABLESPOON BUTTER, STIRRING TO BLEND. SPREAD OVER CHILLED MIXTURE. CHILL AND CUT INTO BARS.
DISH PAN COOKIES
LINDA MORAN
COOKIES FOR A CROWD
2 CUPS OIL
4 CUPS FLOUR
2 CUPS BROWN SUGAR
1 1/2 CUPS OATS
4 EGGS
2 CUPS COCONUT
2 CUPS WHITE SUGAR
4 CUPS CORN FLAKES
1/2 TEASPOON BAKING POWDER
16 OUNCES CHOCOLATE CHIPS
1 TEASPOON SALT
2 TEASPOONS BAKING SODA
MIX OIL, SUGARS AND EGGS. ADD NEXT 4 INGREDIENTS. MIX WELL. ADD OATS AND COCONUT. ADD CORN FLAKES. ADD CHOCOLATE CHIPS. DROP BY LARGE SPOONFULS ONTO UNGREASED BAKING SHEETS. BAKE AT 325 DEGREES, 10-15 MINUTES.
USE A HUGE BOWL OR DISH PAN. THIS MAKES A LOT OF COOKIE DOUGH.
CHOCOLATE CHIP CHEESECAKE BROWNIES
SHERRY GIFFORD
2 PACKAGES (18 OUNCES EACH) REFRIGERATED CHOCOLATE CHIP COOKIE DOUGH,FROZEN
2 PACKAGES (8 OUNCES EACH) CREAM CHEESE
1 EGG
1/4 CUP SUGAR
1/2 TEASPOON VANILLA
HEAT OVEN TO 350 DEGREES.
CUT FROZEN DOUGH INTO 1/4 INCH THICK SLICES. COVER BOTTOM OF 13X9 INCH BAKING PAN WITH 1/2 OF DOUGH TO FORM CRUST. BAKE 10 MINUTES.
BEAT CREAM CHEESE, EGG, SUGAR AND VANILLA WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. SPREAD OVER CRUST; TOP WITH REMAINING DOUGH. BAKE 30 MINUTES OR UNTIL GOLDEN BROWN. COOL; REFRIGERATE. CUT INTO SQUARES.
CHOCOLATE CHIP COOKIES
VONNIE KUSSATZ
4 CUPS BROWN SUGAR
4 TEASPOONS CREAM OF TARTAR
2 CUPS VEGETABLE OIL
4 TEASPOONS VANILLA
4 EGGS
MIX WELL AND ADD 4 TEASPOONS BAKING SODA AND 6-7 CUPS FLOUR. ADD 1 LARGE PACKAGE CHOCOLATE CHIPS. BAKE AT 350 DEGREES 8-10 MINUTES OR UNTIL GOLDEN BROWN.
CHOCOLATE CHIP COOKIES
KATHIE MICHAUD
1 CUP (2 STICKS) SOFTENED MARGARINE
1 3/4 CUPS FLOUR
1 1/4 CUPS PACKED BROWN SUGAR
1 TEASPOON BAKING SODA
1/2 CUP SUGAR
1/2 TEASPOON SALT (OPTIONAL)
2 EGGS
2 1/2 CUPS OATMEAL
2 TABLESPOONS MILK
6-8 OUNCES CHOCOLATE CHIPS
2 TEASPOONS VANILLA
6-8 OUNCES BUTTERSCOTCH
CHIPS
BEAT MARGARINE AND SUGARS UNTIL CREAMY. ADD EGGS,MILK AND VANILLA; BEAT WELL. ADD FLOUR MIXTURE; MIX WELL. STIR IN OATS AND CHIPS; MIX WELL. DROP ONTO UNGREASED COOKIE SHEET. BAKE 7-8 MINUTES AT 375 DEGREES. COOL 1 MINUTE BEFORE REMOVING FROM COOKIE SHEET. REMOVE TO WIRE RACK. COOL COMPLETELY.
BUTTERSCOTH CHEESECAKE BARS
JUDY WIGGINS
1-12 OUNCE BUTTERSCOTCH MORSELS
1/2 CUP BUTTER
2 CUPS GRAHAM CRACKER CRUMBS
1 CUP CHOPPED NUTS
1-8 OUNCE CREAM CHEESE,SOFTENED
1-14 OUNCE CAN SWEETENED CONDENSED MILK
1 TEASPOON VANILLA
1 EGG
PREHEAT OVEN TO 350 DEGREES (325 DEGREES FOR GLASS PAN)
IN MEDIUM SAUCEPAN, MELT BUTTER AND MORSELS. STIR IN GRAHAM CRACKER CRUMBS. ADD NUTS. PRESS HALF OF MIXTURE FIRMLY ONTO BOTTOM OF GREASED 13X9 INCH PAN.
IN LARGE MIXER BOWL, BEAT CHEESE UNTIL FLUFFY. BEAT IN SWEETENED CONDENSED MILK,EGG AND VANILLA. MIX WELL. POUR ON TOP OF MIXTURE IN PAN. TOP WITH REMAINING CRUMB MIXTURE.
BAKE 25-30 MINUTES, OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL TO ROOM TEMPERATURE. CHILL BEFORE CUTTING INTO BARS. REFRIGERATE LEFTOVERS.
BON BON COOKIES
JUDY WIGGINS
1 CUP BUTTER
1 TEASPOON SALT
1 TEASPOON VANILLA
1/2 CUP POWDERED SUGAR
2 CUPS FLOUR
2 CUPS NUTS
CREAM BUTTER,SALT AND VANILLA TOGETHER; ADD POWDERED SUGAR, GRADUALLY. ADD FLOUR AND NUTS; MIX WELL.
SHAPE INTO BALLS. BAKE AT 350 DEGREES ON GREASED COOKIE SHEET FOR 15 MINUTES. REMOVE CAREFULLY AND ROLL IN POWDERED SUGAR. COOL AND ROLL AGAIN.
KINDERGARTEN COOKIES
STEVEN MICHAUD
1/2 POUND BUTTER OR OLEO
2 CUPS FLOUR
1 CUP SUGAR
1 TEASPOON VANILLA
CREAM BUTTER WITH SUGAR AND VANILLA. SIFT FLOUR, ADD GRADUALLY. ROLL ON LIGHTLY FLOURED BOARD. CUT INTO SQUARES OR CIRCLES. BAKE 10 MINUTES AT 325 DEGREES.
NO BAKE COOKIES
STEVEN MICHAUD
2 1/2 CUPS SUGAR
1/2 CUP EVAPORATED MILK
1 STICK OLEO (1/2 CUP)
3 CUPS MINUTE OATMEAL
3-4 TABLESPOONS COCOA
PUT FIRST FOUR INGREDIENTS IN 2 QUART SAUCEPAN; COOK OVER LOW HEAT UNTIL MELTED, STIR WITH WOODEN SPOON UNTIL BLENDED. THEN BRING TO ROLLING BOIL FOR 1 1/2 TO 2 1/2 MINUTES, OR WHEN DROPPED FROM EDGE OF SPOON INTO COLD WATER IT FORMS A SOFT BALL. REMOVE FROM HEAT; ADD OATS RIGHT AWAY. STIR UNTIL OATS ARE MOIST. DROP FROM SPOON ONTO WAXED PAPER. LET COOL.
NO BAKE CHOCOLATE OATMEAL COOKIES
SHERRY GIFFORD
1/2 CUP MILK
1/2 CUP BUTTER
2 CUPS SUGAR
4 OR 5 TABLESPOONS COCOA
1/2 CUP PEANUT BUTTER
2 CUPS OATS
HEAT MILK, BUTTER, SUGAR AND COCOA TO BOIL. BOIL 2 1/2 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT; ADD PEANUT BUTTER; STIR UNTIL BLENDED. ADD OATS. DROP BY TABLESPOONS ONTO WAXED PAPER. LET HARDEN.
CIRCUS DAY COOKIES
KATHIE MICHAUD
( VICK EMBERS - GRANDMOTHER OF
KATHIE MICHAUD AND MABEL SEVERTSON
MOTHER OF KATHIE MICHAUD)
2 CUPS BROWN SUGAR, PACKED
2 EGGS
2 1/3 CUPS FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
2 TABLESPOONS WATER
2 CUPS QUICK COOKING OATMEAL
1 CUP WHEATIES, CRUSHED
1 CUP WHOLE SALTED PEANUTS
CREAM SHORTENING, SUGAR; BLEND IN EGGS. SIFT FLOUR, BAKING POWDER, BAKING SODA AND SALT. ADD WITH OATMEAL TO CREAMED MIXTURE. BLEND IN WHEATIES AND NUTS. DROP BY SPOON ONTO A SLIGHTLY GREASED COOKIE SHEET. BAKE AT 400 DEGREES FOR 10-12 MINUTES. MAKES ABOUT 5 DOZEN.
TOO MUCH MIXING WILL MAKE THEM HARD.
CHOCOLATE FILLED RAVIOLI COOKIES
1 CUP SUGAR
1/2 CUP SHORTENING
1/4 CUP SOFTENED BUTTER OR MARGARINE
2 EGGS
1 TEASPOON VANILLA
2 1/2 CUPS ALL PURPOSE FLOUR*
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
3/4 CUPS MINIATURE CHOCOLATE CHIPS
3/4 CUP WALNUTS
HONEY
FINELY CHOPPED WALNUTS
*IF USING SELF-RISING FLOUR, OMIT BAKING SODA AND SALT. DECREASE FLOUR TO 2 1/3 CUPS.
THESE COOKIES GET THEIR NAME FROM THEIR SHAPE- THEY LOOK LIKE ITALIAN RAVIOLI.
MIX SUGAR, SHORTENING, MARGARINE, EGGS AND VANILLA. SIFT IN FLOUR, BAKING SODA AND SALT. DIVIDE DOUGH INTO 4 EQUAL PARTS. COVER AND CHILL 2 HOURS.
PLACE CHOCOLATE CHIPS AND WALNUTS IN BLENDER OR FOOD PROCESSOR. COVER AND BLEND OR PROCESS ABOUT 30 SECONDS OR UNTIL MIXTURE BEGINS TO HOLD TOGETHER.
HEAT OVEN TO 400 DEGREES.
ROLL ONE PART OF DOUGH INTO RECTANGLE 12X8 INCHES ON LIGHTLY FLOURED SURFACE. CUT DOUGH INTO 12 RECTANGLES, EACH 3X2 INCHES.
(SEE NEXT PAGE)
PLACE 1 TEASPOON OF PACKED CHOCOLATE MIXTURE ON ONE END OF EACH RECTANGLE. USING METAL SPATULA OR KNIFE DIPPED IN FLOUR, CAREFULLY FOLD DOUGH OVER FILLING. PINCH EDGES TO SEAL. PRESS EDGES WITH FORK DIPPED IN FLOUR.
BAKE 8-10 MINUTES OR UNTIL COOKIES ARE LIGHT BROWN. BRUSH WARM COOKIES WITH HONEY. SPRINKLE WITH FINELY CHOPPED NUTS. REMOVE TO RACKS TO COOL. REPEAT WITH REMAINING DOUGH. MAKES 4 DOZEN; 100 CALORIES PER COOKIE.
CHOCOLATE CRINKLE COOKIES
UNKNOWN CONTRIBUTOR
1/2 CUP CORN OIL
1/4 POUND (4 SQUARES) UNSWEETENED CHOCOLATE, MELTED
2 CUPS SUGAR
4 EGGS
2 TEASPOON VANILLA
1/2 TEASPOON SALT
2 CUPS SIFTED FLOUR
2 TEASPOONS BAKING POWDER
1 CUP CONFECTIONERS (POWDERED) SUGAR
MIX OIL, CHOCOLATE AND SUGAR. BLEND IN EGGS, ONE AT A TIME UNTIL WELL MIXED. ADD VANILLA, SALT, FLOUR AND BAKING POWDER. CHILL 2 HOURS OR OVERNIGHT. HEAT OVEN TO 350 DEGREES. DROP BY TEASPOONS INTO POWDERED SUGAR; ROLL AROUND TO FORM A BALL. BAKE ON GREASED BAKING SHEETS 10-12 MINUTES.
NOTE: IT IS IMPORTANT TO SIFT THE FLOUR BEFORE MEASURING. EXTRA FLOUR WILL SPOIL THE DELICATE TEXTURE OF THESE COOKIES.
CONGA SQUARES
MELISSA COLLINS
2/3 CUP MARGARINE
1 POUND LIGHT BROWN SUGAR
2 TEASPOONS VANILLA
3 EGGS
MELT MARGARINE AND COOL. ADD BROWN SUGAR AND VANILLA; BEAT IN EGGS, ONE AT A TIME.
SIFT TOGETHER:
2 2/3 CUPS PLAIN FLOUR
1/4 TEASPOON SALT
2 1/2 TEASPOONS BAKING POWDER
ADD TO SUGAR MIXTURE, STIRRING WELL. ADD EITHER A 6 OUNCE OF 12 OUNCE PACKAGE OF CHOCOLATE CHIPS AND 1 CUP BROKEN PECANS, STIR WELL.
BAKE IN A 13X9 INCH GREASED AND FLOURED PAN AT 350 DEGREES FOR ABOUT 25 MINUTES (UNDERBAKE) COOL AND CUT INTO SMALL SQUARES.
PRALINE PECANS
CHARLES KOCH
2 CUPS SUGAR
1 CUP BUTTERMILK
1 TEASPOON BAKING SODA
2 TABLESPOONS BUTTER
4 CUPS PECAN HALVES
COOK SUGAR, BUTTERMILK AND SODA IN LARGE (AT LEAST 6 QUART) HEAVY SAUCEPAN. COOK ON MEDIUM HIGH HEAT TO SOFT-BALL CANDY STAGE. STIR FREQUENTLY TO PREVENT BURNING ON BOTTOM. AS THE CANDY COOKS, IT WILL TURN GOLDEN BROWN. REMOVE FROM HEAT AND STIR IN BUTTER. ADD PECANS AND STIR TO COAT ALL NUTS. POUR OUT ONTO WAXED PAPER COVERED COUNTER. IMMEDIATELY SEPARATE EACH PECAN. COOL. STORE IN AIRTIGHT CONTAINER.
PEANUT BUTTER FUDGE
MELISSA COLLINS
3 STICKS MARGARINE, MELTED
2 POUNDS (BOXES) POWDERED SUGAR
12 OUNCES CHUNKY PEANUT BUTTER
STIR PEANUT BUTTER INTO WARM MELTED MARGARINE. STIR IN POWDERED SUGAR. PRESS INTO 9X13 INCH PAN. COOL AND CUT INTO SMALL PIECES.
CAKE MIX COOKIES
KHRISTI NELSON RAMSEY
ANY FLAVOR CAKE MIX
1 EGG
4 OUNCES COOL WHIP
1 TABLESPOON WATER
POWDERED SUGAR
MIX ALL INGREDIENTS - THE BATTER WILL BE STICKY. SPRAY HANDS WITH COOKING SPRAY AND THEN TAKE PIECES OF BATTER IN HANDS AND ROLL INTO SMALL BALLS. DROP THE BALLS INTO POWDERED SUGAR TO COAT. BAKE AT 350 DEGREES FOR ABOUT 8 MINUTES.
MISCELLANEOUS
Proverbs 31:26-28
She speaks with wisdom,
and faithful instruction is on her tongue.
She watches over the affairs of her household
and does not eat the bread of idleness.
Her children arise and call her blessed;
Her husband also, and he praises her:
CRANBERRY APPLE CASSEROLE
LINDA MORAN
THIS IS A FAVORITE DURING THE HOLIDAYS.
3 CUPS APPLES, CUBED
2 CUPS FRESH CRANBERRIES
1 CUP SUGAR
FLOUR (TO COAT FRUIT)
TOPPING:
1 STICK BUTTER,MELTED
1/4 CUP OATMEAL
1/3 CUP BROWN SUGAR
1/2 CUP PECANS
COAT FRUIT WITH FLOUR AND PLACE IN BAKING DISH (8X8). POUR SUGAR OVER FRUIT. THEN ADD TOPPING. BAKE UNCOVERED FOR 45 MINUTES AT 350 DEGREES.
THIS IS A GREAT WAY TO USE UP APPLES THAT HAVE GONE TOO SOFT FOR EATING RAW.
DIRTY RICE
VONNIE KUSSATZ
1 BAG CHOPPED BROCCOLI, COOKED AND DRAINED
1 CAN CREAM OF MUSHROOM SOUP
1 SMALL JAR CHEEZ WHIZ
1/2 CUP ONION
1/2 CUP CELERY
1 STICK MARGARINE
ADD 1 1/2 CUPS UNCOOKED MINUTE RICE
BAKE AT 350 DEGREES FOR 45 MINUTES.
SAUSAGE DRESSING
SHARON MANEY
2 POUNDS JIMMY DEAN HOT SAUSAGE
3 STALKS CELERY, CHOPPED
3-4 GREEN ONIONS, CHOPPED
4 OUNCE MUSHROOMS (OR 1 SMALL CAN)
1 CUP PECANS
3 SLICES CUBED BREAD
COOK SAUSAGE IN SKILLET. DRAIN VERY WELL. COOK CELERY AND ONIONS IN DRIPPINGS LEFT IN SKILLET. COOK UNTIL SOFT, ADD SAUSAGE TO SKILLET TO BLEND FLAVORS. TOSS IN CUBED BREAD AND MUSHROOMS. COOK FOR 4-5 MINUTES. CAN BE MADE AHEAD AND HEATED IN OVEN FOR 25-30 MINUTES AT 350 DEGREES.
THIS IS THE ONLY DRESSING THE MANEY FAMILY HAS AT HOLIDAYS - ALSO GOOD WITH SMALL SQUARES OF BREAD FOR PARTIES.
BREAD PUDDING
VONNIE KUSSATZ
8-14 SLICES OF BREAD, BROKEN UP
MIX:
1 CUP SUGAR
1 EGG, BEATEN
1 CUP MILK
1/2 TEASPOON NUTMEG
1/2 TEASPOON CINNAMON
1/2 TEASPOON SODA
MIX WITH BREAD TILL ALL ABSORBED. BAKE AT 350 DEGREES FOR 1 HOUR.
SHERBET DESSERT
VONNIE KUSSATZ
2-3 PACKAGES ORANGE JELLO
2 CUPS HOT WATER
1 PINT ORANGE SHERBET
DISSOLVE THE ABOVE INGREDIENTS.
ADD:
2 CANS MANDARIN ORANGES, DRAINED
1 PINT WHIPPING CREAM OR 1 CONTAINER COOL WHIP.
BROWNIE TRUFFLE
LORNA LINCOLN
1 (19.8 OUNCE) PACKAGE BROWNIE MIX
1 (3.5 OUNCE) PACKAGE INSTANT CHOCOLATE MOUSSE MIX
8 HEATH OR OTHER FAVORITE CRUSHABLE CANDY BARS
1 (12 OUNCE) CONTAINER OF THAWED COOL WHIP
PREPARE BROWNIE MIX AS PER DIRECTIONS ON PACKAGE IN A 9X13 INCH PAN. COOL COMPLETELY. PREPARE CHOCOLATE MOUSSE AS PER DIRECTIONS, OMIT CHILLING
2 - 2.2 OUNCE BOXES OF KNORR CHOCOLATE MOUSSE MIX CAN ALSO BE USED BUT NEED TO BE PREPARED SEPARATELY OR THEY WILL GO FLAT LIKE YOUR GRANDMA'S!)
PLACE 1/2 OF THE COOKED BROWNIES IN A LARGE 3 QUART GLASS DISH OR BOWL. LAYER WITH 1/2 OF THE MOUSSE, 1/2 OF THE CRUSHED CANDY BARS AND 1/2 OF COOL WHIP. REPEAT LAYERS AND END WITH THE COOL WHIP ON TOP.
APPLE COBBLER
ANNA SIDERS
THE FOLLOWING RECIPE FOR APPLE COBBLER WAS GIVEN TO US (A TOUR GROUP) BY THE STUDENTS OF THE NEW ENGLAND CULINARY SCHOOL. THEY SERVED OUR MEAL ONE EVENING AT "THE INN IN ESSEX JUNCTION, VERMONT. THE INN WAS A RESTORED BUILDING ERECTED BY A SETTLER IN THE PIONEER DAYS. THE MEAL WAS PREPARED OVER AN OPEN PIT AND THE COBBLER WAS BAKED IN A BRICK OVEN WHICH HAD BEEN A PART OF THE ORIGINGAL CABIN. EACH ONE OF US GOT TO PEEL AN APPLE ON AN OLD FASHION PEELER.
APPLE FILLING:
8 LARGE GRANNY SMITH APPLES, PEELED, CORED AND SLICED
3/4 CUP SUGAR
1 1/2 TABLESPOONS CORNSTARCH
1 1/2 TEASPOONS CINNAMON
1/4 TEASPOON ALLSPICE
PLACE MIXTURE IN 13X9 INCH PAN .
COBBLER TOPPING:
1 1/3 CUPS ALL PURPOSE FLOUR
1 TEASPOON SODA 1 TEASPOON SALT
1 TEASPOON CREAM OF TARTAR
1/2 CUP BUTTER 1/3 CUP SUGAR
1 EGG YOLK 1/4 CUP BUTTERMILK
MIX FLOUR, SODA,SALT AND CREAM OF TARTAR AND SET ASIDE. CREAM TOGETHER BUTTER AND SUGAR; ADD EGG YOLK AND BLEND. GRADUALLY ADD BUTTERMILK AND FLOUR MIXTURE. SPOON ONTO APPLE FILLING AND BAKE AT 350 DEGREES FOR 30 MINUTES. SERVE WARM WITH ICE CREAM OR ANY PREFERRED SAUCE.
LAYERED BANANA-PINEAPPLE DESSERT
ANNA SIDERS
1 1/2 CUPS GRAHAM CRACKER CRUMBS
1/4 CUP SUGAR
1/3 CUP BUTTER OR MARGARINE
3 BANANAS
1 - 8 OUNCE CREAM CHEESE
3 1/2 CUPS MILK
2 (4 SERVING) PACKAGES VANILLA INSTANT PUDDING MIX
1 - 20 OUNCE CAN CRUSHED PINEAPPLE
1 TUB (8 OUNCES) COOL WHIP
MIX GRAHAM CRACKER CRUMBS WITH MARGARINE AND SUGAR AND SPREAD AND PRESS ONTO BOTTOM OF 9X13 INCH PAN.
BEAT CREAM CHEESE IN LARGE BOWL WITH WIRE WHISK UNTIL SMOOTH. GRADUALLY BEAT IN MILK, ADD PUDDING MIXES AND BEAT UNTIL BLENDED AND STIFF. SLICE BANANAS OVER CRUMB MIXTURE; SPREAD PUDDING MIXTURE OVER BANANAS. SPREAD PINEAPPLE OVER PUDDING MIXTURE. SPREAD COOL WHIP ON ALL OF THIS. REFRIGERATE 3 HOURS OR UNTIL READY TO SERVE.
APPLE CRISP
MELISSA NELSON BOLING
3-4 MEDIUM APPLES
3/4 CUP QUICK COOKING OATS
3/4 CUP BROWN SUGAR, PACKED
1/2 CUP FLOUR
1 TEASPOON CINNAMON
1/2 CUP BUTTER
PARE APPLES AND SLICE. ARRANGE SLICES IN GREASED ROUND 8 INCH PAN. COMBINE OATS, SUGAR, FLOUR AND CINNAMON IN A BOWL. CUT IN BUTTER. SPRINKLE OVER APPLES. BAKE AT 350 DEGREES FOR 30-40 MINUTES.
PUMPKIN ROLL
JUDY WIGGINS
3 EGGS, BEATEN UNTIL LIGHT AND FLUFFY
1 CUP SUGAR
3/4 CUP FLOUR
1 TEASPOON BAKING SODA
2 TEASPOONS PUMPKIN PIE SPICE
2/3 CUP PUMPKIN
1 TEASPOON LEMON JUICE
BEAT EGGS AND ADD SUGAR. ADD REMAINING DRY INGREDIENTS, PUMPKIN AND LEMON JUICE TO EGG MIXTURE. SPREAD ON 10X15 INCH COOKIE SHEET. BAKE AT 350 DEGREES FOR 15 MINUTES. COOL ON TOWEL, DUSTED WITH POWDERED SUGAR. ROLL UP IN TOWEL AND COOL COMPLETELY.
FILLING:
8 OUNCES CREAM CHEESE
1 CUP POWDERED SUGAR
1 TEASPOON VANILLA
4 TEASPOON BUTTER
WHEN ROLL IS COOL, UNROLL AND SPREAD ON FILLING. ROLL UP IN WAX PAPER. WRAP IN FOIL AND STORE IN REFRIGERATOR.
CHOCOLATE DELIGHT
ALLENE HAVERLAH
CRUST:
1 CUP FLOUR
1 STICK BUTTER, MELTED
1/2 CUP CHOPPED PECANS
MIX TOGETHER AND SPREAD ON BOTTOM OF DISH (7 1/2X11 1/2X1 3/4). BAKE 15 MINUTES AT 375 DEGREES.
1 - 8 OUNCE CREAM CHEESE, SOFT
1 CUP POWDERED SUGAR
1 CUP COOL WHIP
MIX ALL TOGETHER AND SPREAD ON CRUST.
2 SMALL PACKAGES INSTANT CHOCOLATE PUDDING
3 CUPS MILK
BLEND AND SPREAD ON TOP.
TOP WITH COOL WHIP.
DIRT
LINDA LAMB
1 LARGE PACKAGE DOUBLE STUFF OREO COOKIES, CRUSHED
1 STICK BUTTER OR MARGARINE, SOFTENED
8 OUNCES CREAM CHEESE, SOFTENED
1/2 CUP POWDERED SUGAR
3 SMALL PACKAGES INSTANT FRENCH VANILLA PUDDING
3 CUPS MILK
12-14 OUNCES COOL WHIP
IN LARGE BOWL, MIX BUTTER, CREAM CHEESE AND POWDERED SUGAR. IN A SEPARATE BOWL MIX MILK AND PUDDING; FOLD IN COOL WHIP AND CREAM CHEESE MIXTURES.
YOU CAN TAKE A NEW CLAY POT LINED WITH FOIL AND BEGIN LAYERING. AFTER TOP LAYER, INSERT ARTIFICIAL FLOWERS OR GUMMY BEARS.
CHRISTMAS EGGNOG French TOAST
JAYNE NELSON
2 CUPS EGGNOG FLAVORED SKIM MILK
1 EGG, SLIGHTLY BEATEN
1/2 TEASPOON CINNAMON
6 CROISSANTS
3 TABLESPOONS BUTTER
IN A SHALLOW BOWL, MIX THE EGGNOG MILK AND CINNAMON, STIRRING WELL.
SLICE THE CROISSANTS LENGTHWISE. MELT 1 TABLESPOON BUTTER IN SKILLET OR GRIDDLE. DIP 1 CROISSANT HALF IN THE BATTER AND PLACE ON THE GRIDDLE. REPEAT WITH THE REMAINING HALVES. COOK ON EACH SIDE FOR 1 TO 1 1/2 MINUTES OR UNTIL BROWN. USE REMAINING BUTTER AS NEEDED. REMOVE TO SERVING PLATTER. SERVE AT ONCE WITH WARM MAPLE SYRUP.
HOMEMADE "TWINKIES"
JAYNE NELSON
CAKE:
3 LARGE EGGS
1 1/2 TEASPOONS VANILLA
1 CUP WHOLE MILK
4 OUNCES BUTTER OR MARGARINE
1 1/2 CUPS SUGAR
1 TEASPOON SALT
3 1/2 TEASPOONS BAKING POWDER
2 CUPS FLOUR
MIX ALL INGREDIENTS IN A LARGE BOWL AT MEDIUM SPEED. POUR BATTER INTO 2 - 8 INCH SQUARE PANS THAT HAVE BEEN GREASED. BAKE IN PREHEATED OVEN (350 DEGREES) FOR 30-35 MINUTES OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL THE CAKES ON A RACK FOR 30 MINUTES. CAKE CAN BE FROZEN FOR 30 MINUTES FOR EASIER SPREADING. SPLIT EACH CAKE HORIZONTALLY. FILL BOTTOM LAYER AND PUT TOP LAYER OVER FILLING. CUT INTO BARS.
FILLING:
1/2 CUP BUTTER OR MARGARINE
1/2 CUP CRISCO SHORTENING (IT MUST BE CRISCO BRAND)
1 CUP SUGAR
6 OUNCES CANNED MILK
1 TABLESPOON VANILLA
CREAM BUTTER FOR 5 MINUTES. GRADUALLY BEAT IN CRISCO. BEAT ANOTHER 3-4 MINUTES. ADD 1 CUP SUGAR WHILE STILL BEATING. ADD CANNED MILK THAT HAS BEEN MIXED WITH VANILLA. BEAT UNTIL FLUFFY.
TO MAKE THESE INTO "ZINGERS":
COVER THE TWINKIES WITH SEEDLESS RASPBERRY PRESERVES AND ROLL IN COCONUT.
CRUSTLESS QUICHE
1/4 CUP BUTTER (1/2 STICK)
1/2 CUP FLOUR
6 EGGS
1 CUP MILK
1 POUND MONTEREY JACK CHEESE, CUBED
3 OUNCES SOFTENED CREAM CHEESE
2 CUPS COTTAGE CHEESE
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
1 TEASPOON SUGAR
BACON, COOKED CRISP AND CRUMBLED (OPTIONAL)
MELT BUTTER IN SMALL SAUCEPAN. ADD FLOUR AND COOK UNTIL SMOOTH; SET ASIDE. BEAT EGGS; ADD MILK, MONTEREY JACK CHEESE, CREAM CHEESE AND COTTAGE CHEESE. STIR IN BAKING POWDER, SALT, SUGAR AND BUTTER-FLOUR MIXTURE MIXING UNTIL WELL BLENDED. POUR INTO WELL GREASED 9X13X2 INCH PAN. BAKE UNCOVERED AT 350 DEGREES FOR 45 MINUTES.
NEW ORLEANS STYLE BREAD PUDDING
1 1/4 CUPS SUGAR, DIVIDED
5 SLICES STALE WHITE BREAD
12 OUNCES EVAPORATED MILK
1/2 CUP MARGARINE, SOFTENED
3 EGGS. SEPARATED
8 OUNCES CRUSHED PINEAPPLE WITH JUICE (RESERVE 2 TABLESPOONS OF THE JUICE)
3/4 CUP DARK RAISINS
3/4 CUP GOLDEN RAISINS
1 TABLESPOON VANILLA
TEAR THE BREAD INTO SMALL PIECES; SOAK IN MILK FOR 2 MINUTES. IN A LARGE BOWL, COMBINE MARGARINE, 1 CUP SUGAR AND EGG YOLKS. ADD BREAD AND MILK MIXTURE. RESERVE 2 TABLESPOOONS OF THE PINEAPPLE JUICE. ADD THE PINEAPPLE AND REMAINDER OF THE JUICE, RAISINS AND VANILLA TO BREAD MIXTURE. MIX GENTLY. POUR INTO GREASED 2 QUART CASSEROLE. BAKE AT 400 DEGREES FOR 40 MINUTES. BEAT EGG WHITES UNTIL SOFT PEAKS FORM. ADD REMAINING SUGAR SLOWLY. BEAT STIFF. ADD RESERVED PINEAPPLE JUICE. SPREAD OVER PUDDING AND RETURN TO OVEN TO BROWN LIGHTLY.
CINNAMON NUT PUDDING
JAYNE NELSON
THIS RECIPE WAS PASSED DOWN THROUGH MY FAMILY FROM MY GREAT GREAT GRANDMOTHER. IT IS VERY RICH!
MIX AND HEAT IN A 9X13 INCH PAN;
1 CUP LIGHT BROWN SUGAR
1 1/2 CUPS WHITE SUGAR
2 TABLESPOONS BUTTER OR MARGARINE
1/2 CUPS CHOPPED NUTS
2 1/2 CUPS WATER
MIX IN BOWL AND POUR OVER SYRUP:
1 CUP WHITE SUGAR
1/2 TEASPOON SALT
1/2 CUP CHOPPED NUTS
2 TEASPOONS CINNAMON
2 TEASPOONS BAKING POWDER
1 3/4 CUPS FLOUR
1 CUP MILK
BAKE AT 375 DEGREES FOR 1 HOUR. TOP WITH WHIPPED CREAM TO SERVE.
KNOX BLOX
THIS IS GREAT FINGER FOOD FOR SMALL CHILDREN.
4 ENVELOPES UNFLAVORED GELATIN
3 PACKAGES (3 OUNCES EACH) ANY FLAVOR GELATIN
4 CUPS BOILING WATER
COMBINE 2 TYPES OF GELATIN. ADD BOILING WATER AND STIR UNTIL GELATIN DISSOLVES. POUR INTO 13X9 INCH DISH. CHILL UNTIL FIRM. CUT INTO SQUARES.
MOCK MONTE CRISTO SANDWICHES
KHRISTI NELSON RAMSEY
3 CUPS CRISP RICE CEREAL,CRUSHED TO 2 CUPS
3 EGGS
3/4 CUP HALF AND HALF
2 TABLESPOONS POWDERED SUGAR
1/4 TEASPOON SALT
12 SLICES DAY OLD BREAD*
6 OUNCES EACH, THINLY SLICED HAM, TURKEY AND SWISS CHEESE
1/4 CUP BUTTER, MELTED
HEAT OVEN TO 425 DEGREES. GREASE 15X10 INCH JELLYROLL PAN. PLACE CRUSHED CEREAL IN A SHALLOW BOWL. BEAT EGGS SLIGHTLY; ADD HALF AND HALF, SUGAR AND SALT, BLENDING WELL. ASSEMBLE SANDWICHES BY LAYERING MEATS AND CHEESE BETWEEN TWO SLICES OF BREAD. CAREFULLY DIP INTO EGG MIXTURE ALLOWING EXCESS TO DRIP OFF. COAT WELL WITH CEREAL. PLACE IN PREPARED PAN; DRIZZLE WITH MELTED BUTTER. BAKE 10-15 MINUTES UNTIL CRISP AND LIGHTLY BROWNED. CAN BE SERVED HOT WITH 1/2 CUP SOUR CREAM AND 1/4 CUP STRAWBERRY PRESERVES.
*FOR CRISP SANDWICHES, DRY THE BREAD OUT ON THE COUNTER OR TOAST LIGHTLY.
ITALIAN EGG PIE
KHRISTI NELSON RAMSEY
1 - 9 INCH PIE SHELL
6 EGGS
1/4 CUP MILK
1 CAN TUNA, HAM OR PRECOOKED CHICKEN
1/2 POUND GRATED CHEESE OF YOUR CHOICE
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/2 TEASPOON BASIL
1/2 TEASPOON OREGANO.
MIX INGREDIENTS WELL AND POUR INTO UNBAKED CRUST. BAKE AT 425 DEGREES UNTIL BROWN - 35-40 MINUTES. SERVE HOT.
NOTE: VERY FINELY CHOPPED BROCCOLI CAN ALSO BE ADDED.
SPICED NECTARINE SLICES
MARY NEAL
1 1/2 CUPS WATER
3/4 TEASPOON WHOLE CLOVES
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND GINGER
1/4 TEASPOON SALT
4 LARGE NECTARINES, PEELED AND THINLY SLICED
1/2 CUP SUGAR
3 TABLESPOONS LEMON JUICE
IN SKILLET OVER MEDIUM HEAT, HEAT WATER WITH CLOVES, CINNAMON, GINGER AND SALT TO BOILING. BOIL FOR 2 MINUTES.
ADD NECTARINE SLICES AND COOK UNTIL FORK TENDER; ABOUT 10 MINUTES, STIRRING OCCASIONALLY. DURING THE LAST MINUTE OF COOKING TIME, STIR IN SUGAR AND LEMON JUICE. REFRIGERATE UNTIL WELL CHILLED. SERVE AS AN ACCOMPANIMENT TO MEAT OR POULTRY.
JOHN WAYNE CASSEROLE
JAYNE NELSON
2 1/2 OUNCES PICKLED JALOPENO PEPPERS
1 POUND GRATED MONTEREY JACK CHEESE
1 POUND GRATED CHEDDAR CHEESE
4 EGGS, SEPARATED
1 SMALL CAN EVAPORATED MILK
1 TABLESPOON FLOUR
1/2 TEASPOON SALT
1/8 TEASPOON PEPPER
2 MEDIUM TOMATOES, SLICED
COMBINE JALOPENOS AND CHEESE; PLACE INTO A WELL GREASED SHALLOW 2QUART CASSEROLE. BEAT EGG WHITES STIFF. IN A SEPARATE BOWL, MIX EGG YOLKS, FLOUR, MILK, SALT AND PEPPER, BLENDING WELL. GENTLY FOLD INTO EGG WHITES. POUR OVER CHEESES. BAKE AT 325 DEGREES FOR 30 MINUTES. TOP WITH SLICED TOMATOES.
I LIKE TO ADD 1 POUND OF BROWNED AND DRAINED SAUSAGE - SPRINKLE OVER TOP OF THE CHEESE BEFORE ADDING EGG MIXTURE.
HOMEMADE SWEETENED CONDENSED MILK
JAYNE NELSON
(LIKE EAGLE BRAND)
1 CUP INSTANT DRY MILK
2/3 CUP SUGAR
1/3 CUP BOILING WATER
3 TABLESPOONS MARGARINE, MELTED
COMBINE ALL INGREDIENTS IN BLENDER AND BLEND UNTIL SMOOTH. STORE IN REFRIGERATOR UNTIL READY TO USE. MAKES 1 1/3 CUPS - SAME SIZE AS A CAN OF EAGLE BRAND.
MUST MAKE MAYONNAISE
JAYNE NELSON
COMBINE IN A FOOD PROCESSOR OR BLENDER:
3 EGGS
1 1/2 TEASPOON SALT
1 1/2 TEASPOON SUGAR
1/3 TEASPOON DRY MUSTARD
PINCH OF WHITE PEPPER
4 CUPS OIL
2 TABLESPOONS VINEGAR
2 TABLESPOONS LEMON JUICE
PLACE EGGS IN FOOD PROCESSOR OR BLENDER ALONG WITH SALT, SUGAR, MUSTARD AND PEPPER. PROCESS WELL. WITH MACHINE TURNED ON VERY SLOWLY ADD 2 CUPS OIL. SLOWLY ADD VINEGAR AND LEMON JUICE AND REMAINING OIL. LET THE MACHINE RUN FOR 20 SECONDS AFTER EVERYTHING HAS BEEN ADDED. STORE COVERED IN REFRIGERATOR. WILL KEEP 2-3 WEEKS. THIS IS SO MUCH BETTER THAN THE "STORE BOUGHT" MAYONNAISE.
COMMUNION BREAD
1 CUP PLAIN FLOUR
1/4 TEASPOON SALT
1 HEAPING TABLESPOON VEGETABLE SHORTENING
6 TEASPOONS WATER
SIFT FLOUR AND SALT TOGETHER. CUT IN SHORTENING AND ADD WATER. MIX TO FORM A BALL. ROLL OUT ON FLOURED SURFACE TO 1/8-1/4 INCH THICKNESS. PLACE ON A COOKIE SHEET. MARK IN SMALL SQUARES WITH A KNIFE. BAKE IN SLOW OVEN -275 DEGREES FOR ABOUT 2 HOURS OR UNTIL WELL DONE BUT NOT BROWN.
PLAY DOUGH
KAY ROSS
2 CUPS FLOUR
2 TABLESPOONS OIL
1/2 CUP SALT
2 TABLESPOONS CREAM OF TARTAR
2 CUPS WATER
STIR IN SKILLET UNTIL THICK ENOUGH TO KNEAD. PUT ON LIGHTLY FLOURED BOARD. STORE IN BAGS.
HELPFUL HINTS
MAKING DO IN THE KITCHEN
THERE'S NOTHING MORE FRUSTRATING THAN BEING READY TO WHIP UP A FAVORITE RECIPE AND FINDING YOU'RE SHORT ON AN INGREDIENT, OR NOT BEING SURE EXACTLY HOW THAT RECIPE TRANSLATES WHEN IT COMES TO CUPS INSTEAD OF POUNDS OR THE LIKE. HERE ARE SOME GUIDELINES TO HELP YOU OUT OF THE DILEMMA:
Proverbs 31:29-31
Many women do noble things,
but you surpass them all.
Charm is deceptive, and beauty is fleeting;
but a woman who fears the Lord is to be praised.
Give her the reward she has earned,
and let her works bring her praise at the city gate.
WHAT EQUALS WHAT
3 POUNDS CHICKEN - 3 CUPS COOKED DICED CHICKEN
1 LEMON - 2 TABLESPOONS JUICE PLUS 2-3 TEASPOONS GRATED RIND
4 OUNCES CHEDDAR CHEESE - 1 CUP SHREDDED
1 LARGE MARSHMALLOW - 10 MINIATURE MARSHMALLOWS
1 MEDIUM ONION - 1/2 CUP CHOPPED
1 POUND WHITE SUGAR - 2 CUPS
1 POUND BROWN SUGAR - 2 1/4 CUPS
1 POUND POWDERED SUGAR - 4 CUPS
1 ORANGE - 1/3 - 1/2 CUP JUICE PLUS 2 TABLESPOONS GRATED PEEL
1 CUP UNCOOKED RICE - 3 CUPS COOKED
1 CUP UNCOOKED MACARONI - 2 CUPS COOKED
1 CUP HEAVY CREAM - 2 CUPS WHIPPED
1 CUP DRIED BEANS - 2 1/2 CUPS COOKED
12 GRAHAM CRACKERS - 1 CUP CRUSHED GRAHAM CRUMBS
1/4 POUND NUTS - 1 CUP CHOPPED NUTS
1 POUND GROUND BEEF - 2 CUPS
1 POUND CABBAGE - 4 CUPS SHREDDED
1/2 POUND FRESH MUSHROOMS - 4 OUNCE CAN MUSHROOM CAPS
1 POUND APPLES - 3 CUPS SLICED
1 POUND FLOUR (UNSIFTED) - 3 CUPS
1 POUND FLOUR (SIFTED) 3 3/4 CUPS
4 OUNCES SPAGHETTI - 2 1/2 CUPS COOKED
SUBSTITUTES
1 TABLESPOON CORNSTARCH - 2 TABLESPOONS FLOUR
1 CUP SIFTED ALL PURPOSE FLOUR -1 CUP UNSIFTED ALL PURPOSE FLOUR MINUS 2 TABLESPOONS
1 CUP SIFTED CAKE FLOUR - 1 CUP SIFTED ALL PURPOSE FLOUR MINUS 2 TABLESPOONS
1 CUP CORN SYRUP - 1 CUP SUGAR PLUS 1/4 CUP LIQUID
1 CUP HONEY - 1 1/4 CUPS SUGAR PLUS 1/4 CUP LIQUID
1 OUNCE CHOCOLATE - 3 TABLESPOONS COCOA PLUS 1 TABLESPOON FAT
1 CUP BUTTER - 1 CUP MARGARINE OR 7/8 CUP HYDROGENATED FAT OR LARD PLUS 1/2 TEASPOON SALT
1 CUP LIGHT CREAM - 7/8 CUP WHOLE MILK PLUS 3 TABLESPOONS BUTTER
1 CUP HEAVY CREAM - 3/4 CUP WHOLE MILK PLUS 1/3 CUP BUTTER
1 CUP WHOLE MILK - 1 CUP SKIM MILK OR RECONSTITUTED DRY MILK PLUS 2 1/2 TEASPOON BUTTER
1 HEAD DILL - 1 TABLESPOON DILL SEED
1 CUP BUTTERMILK OR SOUR MILK - 1 TABLESPOON VINEGAR OR LEMON JUICE PLUS SWEET MILK TO MAKE 1 CUP (LET STAND 5 MINUTES)
1 TEASPOON BAKING POWDER - 1/4 TEASPOON BAKING SODA PLUS 5/8 TEASPOON CREAM OF TARTAR
1 TABLESPOON ACTIVE DRY YEAST - 1 PACKAGE ACTIVE DRY YEAST OR 1 COMPRESSED YEAST CAKE
1 CUP CHICKEN OR BEEF BROTH - 1 BOUILLON CUBE PLUS 1 CUP BOILING WATER
UNFLAVORED GELATIN
SUBSTITUTE FOR EGGS
GELATIN CAN BE USED TO REPLACE EGGS IN YOUR BAKING OF CAKES AND COOKIES, CORNBREAD OR ANY RECIPE YOU MAY WANT TO USE.
GELATIN IS NOT A COMPLETE SUBSTITUTE FOR THE NUTRITON OF EGGS, BUT MAY BE USED IN BAKING SATISFACTORILY. ONE EGG HAS 6 GRAMS PROTEIN AND ONE TEASPOON GELATIN HAS 2 1/2 GRAMS.
EGGS ARE HIGH IN CHOLESTEROL WHILE GELATIN HAS NONE. THIS MAKES A GOOD SUBSTITUTION FOR THOSE ON SPECIAL DIETS.
ONE EGG HAS 70 CALORIES.
ONE TEASPOON OF GELATIN HAS 9 CALORIES.
GELATIN CAN BE COMPARED WITH POWDERED EGGS IN THAT IT STORES FOR YEARS. GELATIN IS HANDY TO HAVE ON HAND FOR EGG SHORTAGES OR JUST BEING OUT OF EGGS WHEN BAKING SOMETHING.
FOR SUBSTITUE OF ONE EGG: 1 TEASPOON GELATIN, 3 TABLESPOONS COLD WATER AND 7 TEASPOONS BOILING WATER. FOR SUBSTITUTE OF TWO EGGS: 2 TEASPOONS OF GELATIN, 1/3 CUP COLD WATER, 1/2 CUP BOILING WATER. FOR SUBSTITUTE OF 3 EGGS: 1 TABLESPOON GELATIN, 1/2 CUP COLD WATER AND 1/2 CUP BOILING WATER.
DO THESE STEPS BEFORE YOU START TO MAKE COOKIES OR CAKES.
PLACE COLD WATER IN MIXING BOWL AND SPRINKLE IN GELATIN TO SOFTEN. MIX THOROUGHLY WITH SPOON.
ADD BOILING WATER. STIR UNTIL DISSOLVED.
PLACE IN FREEZER TO THICKEN WHILE PREPARING ANY CAKE OR COOKIE. WHEN YOU GET TO THE PLACE WHERE RECIPE CALLS FOR ADDITION OF EGGS, TAKE GELATIN (NOW THICKENED) AND BEAT WITH MIXER UNTIL FROTHY. (THIS STEP IS IMPORTANT!) THEN ADD TO BATTER IN PLACE OF EGGS.
A BAG OF BEAN TRICKS
A BAG OF BEAN TRICKS TO HELP YOU BUY, SOAK, COOK AND STORE DRY BEANS.
CANNED BEANS DO NOT REQUIRE ADDITIONAL COOKING SINCE THEY HAVE BEEN THOROUGHLY COOKED IN THE CANNING PROCESS, BUT THERE ARE SEVERAL WAYS OF PREPARING DRY BEANS FOR COOKING.
ALL START WITH A THOROUGH INSPECTION FOR DAMAGED BEANS AND FOREIGN MATERIAL, THEN WASHING IN COLD WATER.
THE NEXT STEP, WHICH IS HIGHLY RECOMMENDED, IS SOAKING THE BEANS.
THIS NOT ONLY HELPS MAKE THE BEANS COOK FASTER, IT ALSO IMPROVES FLAVOR, TEXTURE, APPEARANCE AND DIGESTIBILITY.
FOR MAXIMUM IMPROVEMENT OF THESE FLAVORS, IT IS RECOMMENDED THAT THE SOAK WATER BE DISCARDED AND THE BEANS RINSED AND COOKED IN FRESH WATER.
SOAKING TIPS: HOT-SOAK (PREFERRED) AND QUICK-SOAK METHOD.
FOR EVERY POUND OF DRY BEANS, ANY VARIETY, ADD 10 CUPS HOT WATER.
REMEMBER BEANS WILL BE REHYDRATED TO AT LEAST TWICE THEIR SIZE, SO BE SURE TO START WITH A LARGE ENOUGH POT.
NOTE: UP TO TEASPOONS OF SALT PER POUND OF BEANS MAY BE ADDED TO HELP THE BEANS ABSORB WATER MORE EVENLY.
HEAT TO BOILING; LET BOIL FOR 2-3 MINUTES.
REMOVE FROM HEAT, COVER AND SET ASIDE FOR AT LEAST 1 HOUR (QUICK-SOAK METHOD), BUT PREFERABLY 4 HOURS OR MORE.
THE LONGER SOAKING TIME IS RECOMMENDED TO ALLOW A GREATER A MOUNT IF IF THE GAS-CAUSING PROPERTIES TO DISSOLVE IN THE WATER, THUS HELPING THE BEANS TO BE MORE EASILY DIGESTED AND LESSENING THE AFTEREFFECTS.
WHETHER YOU SOAK THE BEANS FOR AN HOUR OR SEVERAL HOURS, REMEMBER TO DISCARD THE SOAK WATER.
COOKING TIPS: (FOR EACH POUND OF DRY BEANS) STANDARD METHOD: DRAIN AND RINSE BEANS; PUT INTO A GOOD-SIZED KETTLE.
ADD 6 CUPS OF HOT WATER, 1-2 TABLESPOONS SHORTENING AND 2 TEASPOONS SALT.
BOIL GENTLY WITH LID TILTED UNTIL DESIRED TENDERNESS IS REACHED.
SAVORY METHOD: USE STANDARD METHOD (ABOVE) BUT USE 2 TEASPOONS ONION SALT AND 1/4 TEASPOON GARLIC SALT INSTEAD OF PLAIN SALT.
ADD 1 TABLESPOON CHICKEN STOCK BASE OR 3-4 BOUILLON CUBES AND 1/4 TEASPOON WHITE PEPPER.
SIMMER BEANS SLOWLY.
COOKING TOO FAST CAN BREAK THE SKINS.
ACID SLOWS DOWN COOKING. ADD TOMATOES, VINEGAR, ETC. LAST.
ADD 1/8 - 1/4 TEASPOON BAKING SODA (NO MORE) PER POUND OF BEANS WHEN COOKING IN HARD WATER TO SHORTEN COOKING TIME.
AT HIGH ALTITUDES, BEANS TAKE LONGER TO COOK.
A PRESSURE COOKER HELPS, BUT FOLLOW MANUFACTURER'S DIRECTIONS.
REFRIED BEANS ARE MADE FROM FRESHLY COOKED PINTO, PINK, RED OR KIDNEY BEANS, MASHED AND COOKED IN A SKILLET WITH BACON DRIPPINGS, LARD, OIL, BUTTER OR MARGARINE.
CROCKPOT TIPS
LEAVE IT ALONE! THE MAIN ADVANTAGE OF SLOW COOKING IS TO SET AND FORGET IT. YOU DO NOT NEED TO TEND A CROCKPOT.
BY ALL MEANS, DO NOT HESITATE TO LEAVE YOUR HOME WHILE YOUR CROCKPOT IS ON.
DO MAKE SURE IT IS NOT TOUCHING WALLS OR OTHER APPLIANCES.
STIRRING: STIRRING IS NOT REQUIRED FOR THE GREAT MAJORITY OF CROCKPOT RECIPES.
KEEP IT COVERED - LEAVE THE LID ON. THIS IS VERY IMPORTANT. EVERY TIME THE CROCKPOT IS UNCOVERED, 1/2 OF THE COOKING TIME IS LOST.
NEVER REMOVE THE LID DURING THE FIRST TWO HOURS WHEN BAKING BREADS OR CAKES.
MOST POTS HAVE A GLASS LID, SO YOU CAN SEE PRETTY MUCH WHAT IS GOING ON INSIDE.
IF FOR SOME REASON YOU MUST OPEN THE POT, MAKE SURE YOU DO ALL YOUR ADDITIONS THEN TO MINIMIZE OVERALL HEAT LOSS.
COOKING TIMES: IT IS BEST TO FOLLOW THE RECIPES INSTRUCTIONS, BUT A GENERAL RULE OF THUMB IS ONE HOUR ON HIGH EQUALS TWO HOURS ON LOW.
HIGH ALTITUDE COOKING: ALLOW MORE TIME THAN GIVEN IN RECIPE AT ALTITUDES OVER 4000 FEET.
TEMPERATURES: THERE ARE G ENERALLY TWO TEMPERATURE SETTINGS - HIGH AND LOW. LOW IS 200 DEGREES AND HIGH IS 300 DEGREES.
FROZEN FOODS: WHEN USING FROZEN FOODS IN A RECIPE, THAWING PRIOR TO ADDING THEM TO THE POT IS ESSENTIAL, ACTUALLY MORE BECAUSE YOU RISK DAMAGE TO A CERAMIC POT LINER MORE THAN ANYTHING.
IF YOU HAVE A METAL CROCKPOT YOU MAY ADD FROZEN ITEMS BUT SEVERAL EXTRA HOURS OF COOKING TIME MUST BE ADDED AS WELL.
SPICES: BECAUSE SO LITTLE EVAPORATION TAKES PLACE WHEN COOKING WITH THIS METHOD, SPICES TEND TO BE INTENSIFIED.
BE CAREFUL NOT TO OVERSPICE - CORRECTIONS CAN BE MADE JUST BEFORE SERVING.
FOIL SPEEDS COOKING: TO SAVE TIME, ALUMINUM FOIL MAY BE PLACED UNDER THE CROCKPOT LID. THE FOIL REFLECTS THE HEAT BACK ONTO THE FOOD AND THE HEAT IN THE POT A LITTLE MORE EFFICIENTLY.
VEGETABLES INTENDED FOR THE CROCKPOT SHOULD BE CUT INTO BITE-SIZED PIECES NOT ONLY FOR CONVENIENCE IN EATING, BUT FOR BETTER COOKING TOO.
SURPRISINGLY, VEGETABLES CAN TAKE LONGER TO COOK THAN MEATS IN CROCKPOTS. THE VEGETABLES WILL BE MORE TENDER IF YOU CUT THEM INTO PIECES AROUND 1/2 INCH THICK.
USING THE CROCKPOT AS AN OVEN: WHEN THE OVEN IS FULL AND ALL BURNERS ON THE RANGE ARE IN USE, PULL OUT YOUR CROCKPOT. YOU CAN COOK SUCH THINGS AS BREADS, PUDDINGS, BAKED BEANS AND CUSTARD IN CROCKPOTS.
USING THE CROCKPOT AS A STEAMER: YOU CAN PREPARE STEAMED BREAD OR PUDDING IN A SHAPED MOLD OR JARS IN THE CROCKPOT TOO; DO NOT USE SHORTENING CANS, COFFE CANS OR VEGETABLE CANS FOR COOKING IN THE CROCKPOT. MOST CANS CONTAIN LEAD AND ARE PAINTED WITH OR SEALED WITH MATERIALS THAT GIVE OFF TOXIC GASSES WHEN HEATED.
IF YOU USE JARS, USE ONLY CANNING JARS. THEY ARE TEMPERED AND WILL WITHSTAND THE HEAT. CHOOSE STRAIGHT-SIDED CANNING JARS WITH WIDE MOUTHS BECAUSE OTHERWISE IT'S MORE DIFFICUJLT TO GET THE FOOD OUT OF THE JARS. TO ASSURE THAT THE BAKE CAKE OR BREAD WILL SLIP OUT EASILY, GREASE THE INSIDE OF THE JAR AND LINE THE BOTTOM OF THE JAR WITH WAX PAPER. COVER EACH JAR WITH A PIECE OF FOIL GREASED ON ONE SIDE. PLACE THE GREASED SIDE DOWN AND PRESS THE FOIL AROUND EDGES OF THE JAR TO SEAL THIGHTLY.
BEVERAGES: WHEN IT'S COLD AND DAMP OUTSIDE, YOU CAN SIMMER HOT BEVERAGES WHICH WILL STAY AT THE PERFECT SIPPING TEMPERATURE. AND THE AROMA OF SPICED TEA OR PUNCH WILL APPEAL TO FAMILY AND GUESTS.
PARTY TIME: DIPS AND OTHER APPETIZERS SUCH AS MEATBALLS WILL STAY AT THE RIGHT TEMPERATURE AND CONSISTENCY FOR SEVERAL HOURS IN A CROCKPOT.
COOKING HINTS
TO MAKE YOUR OWN CELERY SALT (I ALWAYS WONDERED WHAT TO DO WITH THOSE LEAVES), PUT THE LEAVES IN A PIE PLATE AND PLACE IN A WARM OVEN TO DRY. WHEN DRY, ROLL ON A PIECE OF PAPER UNTIL VERY FINE. PUT INTO A SALT SHAKER AND USE IN SOUPS, ETC.
NEVER MARINATE FOODS IN A METAL OR PLASTIC CONTAINER. USE CERAMIC OR GLASS OR ENAMEL COATED BOWLS OR POTS.
USE A METAL TEA BALL TO HOLD WHOLE SPICES THAT MUST BE REMOVED FROM SOUPS OR STEWS BEFORE SERVING. HANG IT OVER THE EDGE OF THE KETTLE TO SEASON FOOD.
TO FRESHEN YOUR CUTTING BOARD AFTER CUTTING ONIONS AND SUCH, WASH WITH BAKING SODA AND WATER.
REFRIGERATE BIRTHDAY CANDLES A DAY BEFORE USING AND THEY WILL BURN MORE SLOWLY AND EVENLY.I USUALLY STORE MINE IN THE FREEZER..
TO KEEP ONIONS FROM "REPEATING" ON YOU, SOAK THEM IN ICE WATER BEFORE USING.
COAT THE INSIDE OF A PIE CARRIER LID WITH BUTTER OF MARGARINE TO KEEP MERINGUE FROM STICKING.
PREVENT BUTTER FROM BURNING WHEN SAUTEING BY ADDING A SMALL AMOUNT OF OIL. BUTTER ALONE BURNS EASILY BUT THE COMBINATION OF OIL AND BUTTER DOES NOT.
TO INTENSIFY THE SWEETNESS OF ANY DISH, ADD A PINCH OF SALT.
FINE BREADCRUMBS USED INSTEAD OF FLOUR FOR THICKENING MAKE A SAUCE OR CREAMED MIXTURE A MORE DELICATE MIXTURE.
TO USE THE LAST BIT OF CATSUP FROM A BOTTLE, POUR IN SOME AND OIL AND VINEGAR AND SHAKE - MAKES A DELICIOUS SALAD DRESSING.
LEMONS WILL YIELD NEARLY TWICE THE AMOUNT OF JUICE IF THEY ARE DROPPED INTO HOT WATER ABOUT 15 MINUTES BEFORE USING THEM OR YOU CAN MICROWAVE THEM FOR 10 SECONDS ON HIGH.
GRIND A HALF LEMON INTO THE GARBAGE DISPOSAL UNIT TO REMOVE ANY UNPLEASANT ODORS FROM IT.
SPRAY THE INSIDE OF YOUR MEASURING CUP WITH COOKING SPRAY BEFORE MEASURING SYRUPS OR HONEY - THE STICKY LIQUID WON'T STICK TO THE SIDES AND BOTTOM OF YOUR CUP.
ADD A FEW DROPS OF LEMON JUICE WHEN SAUTEING MUSHROOMS - IT HELPS MAINTAIN THEIR WHITENESS.
USE ONION SOUP INSTEAD OF ONIONS WHEN MAKING SPAGHETTI SUACE - IT GIVES THE SAUCE A NICE FLAVOR.
YOGURT CAN BE SUBSTITUTED FOR SOUR CREAM WITH ONLY ABOUT 1/3 OF THE CALORIES.
TRY ADDING HONEY TO WHIPPED CREAM IN PLACEOF SUGAR. A TEASPOON OF HNEY ADD A SWEET DELICIOUS FLAVOR AND THE WHIPPED CREAM WILL STAY STIFF LONGER.
WHEN MAKING A FRUIT PIE, PUT LOWER CRUST IN THE OVEN FOR 5 MINUTES AND BAKE WHILE YOU ARE ROLLING OUT THE TOP CRUST. THEN PUT IN THE FILLING AND PUT ON THE TOP CRUST. THE UNDERCRUST WILL NOT BE SOGGY.
FREEZING TIPS
WHEN USING APPLES OR PEACHES TO BE USED AS PIE FILLING, SLICE THEM INTO A FOIL LINED PIE PAN, LEAVING A BIG OVERHANG OF FOIL. ADD SUGAR, FLOUR AND SEASONINGS. FOLD FOIL OVER FRUIT AND THEN FREEZE IN THE PAN. AFTER FROZEN, REMOVE FROM PAN AND STORE IN FREEZER. WHEN READY TO MAKE PIE, THE FILLING WILL FIT RIGHT INTO PIE PAN.
KEEP BROWN SUGAR IN A CELLOPHANE BAG IN THE FREEZER - IT WILL NEVER BE DRY OR LUMPY.
BEFORE A CHILDRENS PARTY, BUY ICE CREAM CONES AND FILL THEM WITH DIPS OF ICE CREAM. TURN THEM UPSIDE DOWN ON PLATES AND DECORATE TO MAKE CLOWN FACES. FLUTE AROUND THE NECK WITH WHIPPED CREA M TO LOOK LIKE A COLLAR. FREEZE UNTIL READY TO USE.
LEFTOVER WHIPPED CREAM CAN BE FROZEN IN DOLLOPS ON A COOKIE SHEET AND THEN REMOVED AND STORED IN A PLASTIC BAG FOR FUTURE USE. IT WILL THAW IN ABOUT 5 MINUTES.
YOU MAY SAFELY REFREEZE FROZEN FOODS THAT HAVE THAWED IF THEY STILL CONTAIN ICE CRYSTALS OR IF THEY ARE STILL COLD - ABOUT 40 DEGREES AND HAVE BEEN HELD NO LONGER THAN 1-2 DAYS AT REFRIGERATOR TEMPERATURE AFTER THAWING.
HOUSEHOLD HINTS
WHITE CIRCLES CAUSED BY WET GLASSES ON FURNITURE CAN USUALLY BE REMOVED IF YOU APPLY CAMPHORATED OIL WITH A PIECE OF COTTON. ALLOW TO REMAIN OVERNIGHT, THEN POLISH WITH FURNITURE POLISH.
USE NAIL POLISH REMOVER TO TAKE OFF PURPLE DYE MARKINGS FROM MEAT PACKAGES LEFT ON COUNTER TOPS OR TABLES
BAKING POWDER WILL REMOVE TEA OR COFFEE STAINS FROM CHINA POTS OR CUPS.
TO CLEAN CHROME PLATED APPLIANCES, APPLY RUBBING ALCOHOL TO A SMALL PIECE OF COTTON. RUB WELL OVER CHROME SECTION AND THEN POLISH WITH A CLEAN DRY CLOTH.
TO REMOVE MILDEW FROM SHELVES AND WALLS, DIP A CLOTH IN PLAIN STRAIGHT VINEGAR AND RUB ALL THE MILDEW FROM WOOD. LET DRY THOROUGHLY.
A CLOTH SATURATED WITH AMMONIA AND LEFT IN THE CLOSED OVEN FOR A FEW HOURS WILL LOOSEN ANY GREASE OR CRUST CAUSED BY FOOD BOILING OVER.
DO NOT WASH THE TOP OF THE RANGE WHILE IT IS STILL HOT. IF YOU SPILL SOMETHING ON IT WHILE IT IS HOT, WIPE IT WITH A DRY CLOTH OR TOWEL.
AFTER GRATING SOFT CHEESE, RUB HARD CRUST OF BREAD OVER GRATER TO CLEAN IT..
WHEN YOUR CAR WON'T START DUE TO CORRODED BATTERY POSTS, POUR WARM COKE OVER THE BATTERY POSTS TO REMOVE CORROISION.
PLANNING A DINNER PARTY
SOME BASIC RULES TO FOLLOW FOR A SUCCESSFUL DINNER PARTY:
PLAN A SIMPLE MEAL. AVOID ELABORATE, COMPLICATED FOODS REQUIRING LAST MINUTE PREPARTION. LIMIT THE MEAL TO THREE COURSES IF POSSIBLE AND PLAN A SALAD AND DESSERT THAT CAN BE SERVED AT THE TABLE.
HAVE A VARIETY SINCE IT IS THE UNDERLYING PRINCIPLE OF ALL GOOD MENU PLANNING. NEVER REPEAT THE SAME KIND OF FOOD OR TYPE OF FOOD IN THE SAME MEAL. (A CONSIDERATION FOR A GUEST WHO MIGHT HAVE A FOOD ALLERGY OR A DISLIKE FOR THAT PARTICULAR FOOD.) CONTRAST TART AND SWEET, BLAND AND HIGH FLAVORED, FLUID AND SOLID, SOFT AND CRISP, HOT AND COLD. NEVER SERVE MORE THAN ONE STRONG-FLAVORED FOOD IN ONE MEAL NOR HAVE TWO FOODS PREPARED THE SAME WAY, THAT IS, A CREAMED MEAT AND A CREAMED VEGETABLE. SERVE FOODS THAT STIMULATE THE APPETITE AT THE START OF THE MEAL AND SWEETS WHICH SATISFY THE APPETITE AT THE CLOSE.
FOOD COLOR COMBINATIONS ARE ALSO IMPORTANT. SERVE GREEN OR YELLOW VEGETABLES WITH POTATOES; GARNISH WHITE VEGETABLES WITH PAPRIKA OR CHOPPED PARSLEY.
DO NOT SERVE ALL HOT OR ALL COLD FOODS AT ONE MEAL. EVEN IN SUMMER ONE HOT DISH IS DESIREABLE, WHILE ICES AND SALADS ADD INTEREST TO COLD WEATHER MEALS.
AFTER YOU HAVE PLANNED A MENU, VISUALIZE IT IN YOUR MIND AND CHECK IT AGAINST THESE RULES. IF IT IS SIMPLE, HAS VARIETY IN FLAVOR, TEXTURE, COLOR AND TEMPERATURE, YOU ARE WELL ON YOUR WAY TO SERVING A MEAL THAT WILL BE AS PRETTY AS A PICTURE.
WHEN YOU HAVE A MENU THAT HAS PROVED SUCCESSFUL, DON'T BE AFRAID TO USE IT OVER AND OVER.
A CLEVER HOSTESS NEVER SERVES EXACTLY THE SAME MEAL TWICE TO THE SAME GUESTS. TO AVOID THIS, SHE MAY EVEN KEEP A RECORD OF THE MENUS SHE SERVES AND TO WHOM IT WAS SERVED, MAKING HELPFUL NOTATIONS FOR A LATER REFERENCE.
A CLEVER HOSTESS ALWAYS CONSIDERS THE LIKES AND DISLIKES OF HER GUESTS.
SPICES
ALL SPICES SHOULD BE STORED IN SMALL AIRTIGHT JARS IN A COOL, DARK PLACE, AS HEAT, MOISTURE AND SUNLIGHT REDUCE THEIR FLAVOR.
ALLSPICE
ALLSPICE: THESE SMALL DARK, REDDISH BROWN BERRIES ARE SO CALLED BECAUSE THEIR AROMA AND FLAVOR RESEMBLE A COMBINATION OF CINNAMON, CLOVES AND NUTMEG. USE BERRIES WHOLE IN MARINADES; FOR BOILING AND POT ROASTING MEATS AND POULTRY; IN FISH DISHES, PICKLES AND CHUTNEYS. ALSO AVAILABLE GROUND AND EXCELLENT FOR FLAVORING SOUPS, SAUCES AND DESSERTS.
ANISE
ANISE: COMMONLY CALLED ANISEED, THESE SMALL, BROWN OVAL SEEDS HAVE THE SWEET, PUNGENT FLAVOR OF LICORICE. ALSO AVAILABLE GROUND. USE THE SEEDS IN STEWS AND VEGETABLE DISHES, OR SPRINKLE OVER LOAVES OR ROLLS BEFORE BAKING. TRY GROUND ANISE FOR FLAVORING FISH DISHES AND PASTRIES FOR PIES.
CARAWAY
CARAWAY: SMALL BROWN, CRESCENT SHAPED SEEDS WITH A STRONG LIQUORICE FLAVOR AND ESPECIALLY DELICOUS AS A FLAVORING IN BRAISED CABBAGE AND SAUERKRAUT RECIPES, BREADS (PARTICULARLY RYE), CAKES AND CHEESES.
CARDAMON
CARDAMON: SMALLTRIANGULAR-SHAPED PODS CONTAINING NUMEROUS SMALL BLACK SEEDS WHICH HAVE A WARM, HIGHLY AROMATIC FLAVOR. YOU CAN BUY GREEN OR BLACK CARDAMONS ALTHOUGH THE SMALLER GREEN TYPE IS MORE WIDELY AVAILABLE.
CAYENNE
CAYENNE: ORANGEY-RED IN COLOR, THIS GROUND PEPPER IS HOT AND PUNGENT. NOT TO BE CONFUSED WITH PAPRIKS, ALTHOUGH RELATED, IS MILD FLAVORED.
CHILI POWDER
CHILI POWDER: MADE FROM DRIED RED CHILIES. THIS RED POWDER VARIES IN FLAVOR AND HOTNESS, FROM MILD TO HOT. A LESS FIRELY TYPE IS FOUND IN CHILI SEASONING.
CINNAMON AND CASSIA
CINNAMON AND CASSIA: SHAVINGS OF BARK FROM THE CINNAMON TREE ARE PROCESSED AND CURLED TO FORM CINNAMON STICKS. ALSO AVAILABLE IN GROUND FORM. SPICY, FRAGRANT AND SWEET, IT IS WIDELY USED IN SAVORY AND SWEET DISHES. CASSIA (FROM THE DRIED BARK OF THE CASSIA TREE) IS SIMILAR TO CINNAMONM BUT LESS DELICATE IN FLAVOR WITH A SLIGHT PUNGENT 'BITE'.
CLOVES
CLOVES: THESE DRIED, UNOPEN FLOWER BUDS GIVE A WARM AROMA AND PUNGENCY TO FOODS, BUT SHOULD BE USED WITH CARE AS THE FLAVOR CAN BE OVERPOWERING. ALSO AVAILABLE IN GROUND FORM. CLOVES ARE ADDED TO SOUPS,SAUCES,MULLED DRINKS,STEWED FRUITS AND APPLE PIES.
CORIANDER
CORIANDER: AVAILABLE IN SEED AND GROUND FORM. THESE TINY, PALE BROWN SEEDS HAVE A MILD,SPICY FLAVOR WITH A SLIGHT ORANGE PEEL FRAGRANCE. AN ESSENTIAL SPICE IN CURRY DISHES, BUT ALSO EXTREMELY GOOD IN MANY CAKE AND COOKIE RECIPES.
CUMIN
CUMIN: SOLD IN SEED OR GROUND. CUMIN HAS A WARM, PUNGENT AROMATIC FLAVOR AND IS USED EXTENSIVELY IN FLAVOR CURRIES AND MANY MIDDLE EASTERN AND MEXICAN DISHES. POPULAR IN GERMANY FOR FLAVORING SAUERKRAUT AND PORK DISHES. USE GROUND OR WHOLE IN MEAT DISHES AND STUFFED VEGETABLES.
FENUGREEK
FENUGREEK: THESE SMALL, YELLOW0BROWN SEEDS HAVE A SLIGHT BITTER FLAVOR, WHICH WHEN ADDED IN SMALL QUANTITIES, IS VERY GOOD IN CURRIES, CHUTNEYS AND PICKLES, SOUPS, FISH AND SHELLFISH DISHES.
GINGER
GINGER: AVAILABLE IN MANY FORMS. INVALUABLE FOR ADDING TO MANY SAVORY AND SWEET DISHES AND FOR BAKING GINGERSNAPS AND BRANDY SNAPS. FRESH GINGER ROOT LOOKS LIKE A KNOBBY STEM. IT SHOULD BE PEELED AND FINELY CHOPPED OR SLICE BEFORE USE. DRIED GINGER ROOT IS VERY HARD AND LIGHT BEIGE IN COLOR. TO RELEASE FLAVOR, "BRUISE" WITH A SPOON OR SOAK IN HOT WATER BEFORE USING. THIS DRIED TYPE IS MORE OFTEN USED IN PICKLING, JAM AND PRESERVING. ALSO AVAILABLE IN GROUND FORM, PRESERVED STEM GINGER AND CRYSTALLIZED GINGER.
MACE AND NUTMEG
MACE & NUTMEG: BOTH ARE FOUND ON THE SAME PLANT. THE NUTMEG IS THE INNER KERNEL OF THE FRUIT. WHEN RIPE, THE FRUIT SPLITS OPEN TO REVEAL BRIGHT RED ARILS WHICH LIE AROUND THE SHELL OF THE NUTMEG - AND ONCE DRIED ARE KNOWN AS MACE BLADES. THE FLAVOR OF BOTH SPICES IS VERY SIMILAR - WARM, SWEET AND AROMATIC, ALTHOUGH THE NUTMEG IS MORE DELICATE THAN MACE. BOTH SPICES ARE ALSO SOLD GROUND. USE WITH VEGETABLES; SPRINKLE OVER EGG DISHES, MILK PUDDINGS AND CUSTARDS; EGGNOGS AND MULLED DRINKS; OR USE AS A FLAVORING IN DESSERTS.
PAPRIKA
PAPRIKA: COMES FROM A VARIETY OF PEPPER (CAPSICUM) AND ALTHOUGH SIMILAR IN COLOR TO CAYENNE, THIS BRIGHT RED POWDER HAS A MILD FLAVOR.
PEPPER
PEPPER: WHITE PEPPER COMES FROM RIPENED BERRIES WITH OUTER HUSKS REMOVED. BLACK PEPPER COMES FROM UNRIPENED BERRIES DRIED UNTIL DARK GREENISH-BLACK IN COLOR. BLACK PEPPER IS MORE SUBTLE THAN WHITE. USE WHITE OR BLACK PEPPERCORNS IN MARINADES AND PICKLING, OR FRESHLY GROUND AS A SEASONING. BOTH ARE AVAILABLE GROUND. GREEN PEPPERCORNS ARE ALSO UNRIPE BERRIES WITH A MILD, LIGHT FLAVOR. THEY ARE CANNED IN BRINE OR PICKLED, OR FREEZE-DRIED IN JARS. THEY ADD A PLEASANT , LIGHT PEPPERY FLAVOR TO SAUCES, PATES AND SALAD DRESSINGS. DRAIN THOSE PACKED IN LIQUID AND USE EITHER WHOLE OR MASH LIGHTLY BEFORE USING. DRY GREEN PEPPERCORNS SHOULD BE LIGHTLY CRUSHED BEFORE USING TO HELP RELEASE FLAVOR, UNLESS OTHERWISE STATED IN RECIPE.
POPPY SEEDS
POPPY SEEDS: THESE TINY, SLATE-BLUE SEEDS ADD A NUTTY FLAVOR TO BOTH SWEET AND SAVORY DISHES. SPRINKLE OVER DESSERTS AND BREADS.
SAFFRON
SAFFRON: THIS SPICE COMES FROM THE STIGMAS OF A SPECIES OF CROCUS. IT HAS A DISTINCTIVE FLAVOR AND GIVES A RICH YELLOW COLORING TO DISHES, HOWEVER, IT IS ALSO THE MOST EXPENSIVE SPICE TO BUY. AVAILABLE IN SMALL PACKETS OR JARS (EITHER POWDERED OR IN STRANDS - THE STRANDS BEING FAR SUPERIOR IN FLAVOR). THIS SPICE IS A MUST FOR AUTHENIC PAELLA OR CORNISH SAFFRON CAKE. ALSO AN EXTREMELY GOOD FLAVORING FOR SOUPS, FISH AND CHICKEN DISHES.
SESAME SEEDS
SESAME SEEDS: HIGH IN PROTEIN AND MINERAL OIL CONTENT, SESAME SEEDS HAVE A CRISP TEXTURE AND SWEET, NUTTY FLAVOR WHICH COMBINES WELL IN CURRIES AND WITH CHICKEN, PORK AND FISH DISHES. USE ALSO TO SPRINKLE OVER BREADS, COOKIES AND PASTRIES BEFORE BAKING.
STAR ANISE
STAR ANISE: THIS DRIED, STAR SHAPED SEED HEAD HAS A PUNGENT, AROMATIC SMELL, RATHER SIMILAR TO FENNEL. USE VERY SPARINGLY IN STIR-FRY DISHES. ALSO GOOD WITH FISH AND POULTRY.
TUMERIC
TUMERIC: CLOSELY RELATED TO GINGER, IT IS AN AROMATIC ROOT WHICH IS DRIED AND GROUND TO PRODUCE A BRIGHT ORANGE-YELLOW POWDER. IT HAS A RICH, WARM, DISTINCTIVE SMELL, A DELICATE, AROMATIC FLAVOR AND HELPS GIVE DISHES AN ATTRACTIVE YELLOW COLORING. USE IN CURRIES, DISH AND SHELLFISH DISHES, RICE P ILAFS AND LENTIN MIXTURES. IT IS ALSO A NECESSARY INGREDIENT IN MUSTARD PICKLES AND PICCALILLI.
KEEPING YOUR FRESH FOOD FRESH
VEGETABLES AND FRUITS
VEGETABLES AND FRUITS: REMOVE FROM PLASTIC BAGS BEFORE STORING. WASH FRUITS AND VEGETABLES BEFORE USING. CLEAN WORK SURFACES BEFORE USING AND AFTER PREPARATION. TO RIPEN SOFT FRUIT AND MELONS, PLACE IN A PAPER BAG AT ROOM TEMPERATURE UNTIL FRUIT GIVES TO GENTLE PRESSURE.
KEEP REFRIGERATED
KEEP REFRIGERATED: ALFALFA SPROUTS, APPLES, APRICOTS, ARTICHOKES, ASPARAGUS, AVACADOES(RIPE), BEANS (LIMA), BEANS (SNAP), BEETS, BLACKBERRIES, BLUEBERRIES, BROCCOLI, BRUSSEL SPROUTS, BUNCHED GREENS:TURNIP, CABBAGE, CANTALOUPES, CARROTS, CAULIFLOWER, CELERY, CHARD, CHERRIES, CHINESE VEGETABLES, COCONUTS, CORN, CRANBERRIES, CUCUMBER, DATES, EGGPLANT, ENDIVE, ESCAROLE, FIGS, GARLIC, GRAPES, GREEN ONIONS, KIWI FRUIT, KOHIRABI, LEEKS, LETTUCE, MANDARINS, MELONS(RIPE), MUSHROOMS, MUSTARD, NECTARINES(RIPE), ONIONS(BULB), ORANGES, PARSLEY, PEACHES (RIPE), PEARS (RIPE), PEAS (GREEN), PEPPERS, PERSIMMONS, PINEAPPLES (RIPE), PLUMS/PRUNES, POMEGRANATE, RADISH, RASPBERRIES, SPINACH, SQUASH (SUMMER), STRAWBERRIES, TANGERINES
DO NOT REFRIGERATE
DO NOT REFRIGERATE: AVACADOES (UNRIPE), BANANAS, GINGER ROOT, GRAPEFRUIT (UNRIPE), LEMONS, LIMES, MANGOES, MELONS (UNRIPE), NECTARTINES (UNRIPE), OKRA, PAPAYAS, PEACHES (UNRIPE), PEARS (UNRIPE), PINEAPPLES, POTATOES, PUMPKINS, SQUASH (WINTER), SWEET POTATOES, TOMATOES, WATERMELONS, YAMS
BEEF,PORK,POULTRY & SEAFOOD
BEEF,PORK,POULTRY & SEAFOOD: KEEP IT SAFE ... REFRIGERATE! FREEZE RAW FISH, MEAT AND POULTRY YOU DO NOT PLAN TO USE WITHIN 1-2 DAYS. DO NOT THAW FOOD ON THE KITCHEN COUNTER. BACTERIA MULTIPLY RAPIDLY AT ROOM TEMPERATURE. THE SAFEST WAYS TO THAW FOOD ARE IN THE RREFRIGERATOR, UNDER COOL RUNNING WATER OR IN YOUR MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS. WASH HANDS, UTENSILS, AND WORK SURFACES AFTER CONTACT WITH RAW MEAT, POULTRY OR SEAFOOD. THIS WILL KEEP BACTERIA FROM SPREADING TO OTHER RAW OR COOKED FOODS. REFRIGERATE MARINATED MEATS, POULTRY AND FISH IF YOU DO NOT PLAN ON COOKING THEM WITHIN 2 HOURS. THOROUGHLY COOK RAW MEAT, POULTRY AND FISH.
BEEF PRODUCTS
BEEF PRODUCTS: 140 DEGREES. POULTRY, POULTRY STUFFING, STUFFED MEATS AND STUFFING MADE WITH MEAT: 165 DEGREES. PORK AND PORK PRODUCTS: 160 DEGREES. LEFTOVERS: HEAT RAPIDLY TO AT LEAST 165 DEGREES.
DELI MEATS & CHEESE
DELI MEATS & CHEESE: WRAP WELL AND REFRIGERATE AS SOON AS POSSIBLE. FRESHLY SLICED DELI MEATS ARE BEST WHEN USED WITHIN 2 DAYS. HOT DOGS AND VACUUM SEALED LUNCH MEATS WILL KEEP IN THEIR ORIGINAL PACKAGE FOR TWO WEEKS, ONCE OPENED USE WITHIN 2-3 DAYS. MOST HARD CHEESES CAN BE FROZEN TO EXTEND LIFE. SOFT CHEESES, CREAM CHEESE, DO NOT FREEZE WELL. MOST CHEESES ARE BEST SERVED AT ROOM TEMPERATURE.
HOT FOOD BAR & SALAD BAR
HOT FOOD BAR & SALAD BAR: ALL ITEMS NOT EATEN IMMEDIATELY SHOULD BE REFRIGERATED AS SOON AS POSSIBLE. MEATS AND ITEMS CONTAINING MEATS SHOULD BE REHEATED TO AT LEAST 165 DEGREES WHEN YOU ARE READY TO SERVE THEM.
FRESH CUT FLOWERS
FRESH CUT FLOWERS: REMOVE ANY LEAVES THAT WILL BE BELOW THE WATER LINE VASE. WHILE HOLDING STEMS UNDER WATER, TRIM ABOUT 1 INCH FROM BOTTOM OF EACH STEM. FILL VASE WITH DISTILLED WATER TO EXTEND LIFE OF FLOWERS. FLOWER FOOD CAN ALSO HELP EXTEND FLOWER LIFE. REPEAT STEM TRIMMING PROCEDURE AND CLEAN AND REFILL VASE WITH FRESH WATER AND FLOWER FOOD EVERY 2-3 DAYS.
BREADS,ROLLS & MUFFINS
BREADS,ROLLS & MUFFINS: THESE ARE BEST WHEN EATEN THE DAY THEY ARE PURCHSED. FREEZE WHAT YOU WON'T CONSUME TODAY. BEFORE SERVING BREADS, ROLLS AND MUFFINS, RE-CRISP IN PREHATED 400 DEGREE OVEN FOR 5-10 MINUTES. IF FROZEN, THAW ON COUNTER AND REHEAT AS ABOVE.
PIES, CHEESECAKES & FRUIT TARTS
PIES, CHEESECAKES & FRUIT TARTS: THESE MUST BE REFRIGERATED IMMEDIATELY AND SHOULD REMAIN REFRIGERATED. BEST IF EATEN WITH 24 HOURS.
FRESH PREPARED FOODS
FRESH PREPARED FOODS: REFRIGERATE AS SOON AS POSSIBLE. FOLLOW COOKING INSTRUCTIONS ON LABEL FOR ALL PIZZA, PAST, QUICHE, CASSEROLES, CALZONES AND READY TO EAT MEALS. IF YOU DO NOT PLAN TO USE THESE ITEMS WITHIN 24 HOURS, FREEZE IMMEDIATELY UNTIL YOU ARE READY TO USE THEM. IF FROZEN, THAW THOROUGHLY AND COOK AS DIRECTED ON PACKAGE. REFRIGERATE ALL LEFTOVERS IMMEDIATELY. REHEAT THOROUGHLY WHEN READY TO USE.
ODDS AND ENDS
HAPPY MARRIAGE RECIPE
HAPPY MARRIAGE RECIPE
3 CUPS LOVE
4 SPOONS HOPE
2 CUPS WARMTH
2 SPOONS TENDERNESS
1 CUP FORGIVENESS
1 PINT FAITH
1 CUP FRIENDS
1 BARREL LAUGHTER
COMBINE LOVE AND WARMTH.
MIX THOROUGHLY WITH TENDERNESS
ADD FORGIVENESS
BLEND WITH FRIENDS AND HOPE
SPRINKLE WITH ALL REMAINING TENDERNESS
STIR IN FAITH AND LAUGHTER
BAKE WITH SUNSHINE
SERVE DAILY IN GENEROUS HELPINGS.
HOW TO PRESERVE A HUSBAND
HOW TO PRESERVE A HUSBAND
FIRST USE CARE AND GET ONE. NOT TOO YOUNG BUT TENDER AND A HEALTHY GROWTH. MAKE YOUR SELECTION CAREFULLY AND LET IT BE FINAL. OTHERWISE THEY WILL NOT KEEP. LIKE WINE THEY IMPROVE WITH AGE. DO NOT PICKLE OR PUT IN HOT WATER. THIS MAKES THEM VERY SOUR.
PREPARE AS FOLLOWS: SWEETEN WITH SMILES, ACCORDING TO VARIETY. THE SOUR, BITTER KINDS ARE IMPROVED WITH A PINCH OF SALT AND COMMON SENSE. SPICE, WITH PATIENCE, WRAP WELL IN A MANTLE OF CLARITY. PRESERVE OVER A GOOD FIRE OF STEADY DEVOTION. SERVE WITH PEACHES AND CREAM. THE POOREST VARIETIES MAY BE IMPROVED BY THIS PROCESS AND KEPT FOR MANY YEARS IN ANY CLIMATE.
THE GARDEN
"THE VOICE FROM THE FIELD"
THE GARDEN
(PROVIDED BY CHERYL PETERSON)
FOR THE GARDEN OF YOUR DAILY LIVING PLANT THREE ROWS OF PEAS:
1. PEACE OF MIND
2. PEACE OF HEART
3. PEACE OF SOUL
PLANT FOUR ROWS OF SQUASH:
1. SQUASH GOSSIP
2. SQUASH INDIFFERENCE
3. SQUASH GRUMBLING
4. SQUASH SELFISHNESS
PLANT FOUR ROWS OF LETTUCE:
1. LETTUCE BE FAITHFUL
2. LETTUCE BE KIND
3. LETTUCE BE PATIENT
4. LETTUCE REALLY LOVE ONE ANOTHER
NO GARDEN IS WITHOUT TURNIPS:
1. TURNIP FOR MEETINGS
2. TURNIP FOR SERVICE
3. TURNIP TO HELP ONE ANOTHER
TO CONCLUDE OUR GARDEN WE MUST HAVE THYME:
1. THYME FOR EACH OTHER
2. THYME FOR FAMILY
3. THYME FOR FRIENDS
WATER FREELY WITH PATIENCE AND CULTIVATE WITH LOVE. THERE IS MUCH FRUIT IN YOUR GARDEN BECAUSE YOU REAP WHAT YOU SOW.
TO LOVE, HONOR AND OBEY
TO LOVE, HONOR AND OBEY
TO LOVE AND HONOR ARE OKAY,
AND ONE MIGHT PROMISE TO OBEY;
BUT WHAT MAKES WIVES TURN SLOWLY GRAY
IS WHAT TO COOK EACH AND EVERY DAY.
HELP! LORD!
HELP! LORD!
LORD, I'VE MADE A MESS AGAIN!
I'VE BURNED THE MEAT AND DROPPED THE PIE;
THE KIDS ARE FIGHTING CONSTANTLY:
AND ANY MINUTE NOW I'LL CRY.
JOHN CAN'T STAND MY TEARS, YOU KNOW -
THEY MAKE HIM WANT TO RUN AWAY.
I'LL BEAT HIM TO IT THIS TIME, LORD -
I'M GOING TO RUN AND HE CAN STAY!
WHEN I WAS YOUNG AND ONE OF FIVE
DID MOTHER EVER FEEL LIKE THIS?
SHE SEEMED SO CALM AND SURE AND KIND
WITH LOVING PAT AND TENDER KISS.
GUESS I'LL TRY ONE MORE TIME. LORD -
TOMORROW IS ANOTHER DAY -
AND IF YOU THINK I'M WORTH YOUR WHILE
PLEASE SEND A LITTLE HELP MY WAY!
AUTHOR: MAUDE RHODES
ELEPHANT STEW
ELEPHANT STEW
1 ELEPHANT, MEDIUM SIZED
RABBITS (OPTIONAL)
SALT AND PEPPER
CUT ELEPHANT INTO SMALL BITE-SIZED PIECES. THIS SHOULD TAKE ABOUT 2 MONTHS. ADD ENOUGH BROWN GRAVY TO COVER. COOK OVER KEROSENE FIRE ABOUT 4 WEEKS AT 465 DEGREES. THIS WILL SERVE ABOUT 3,800 PEOPLE. IF MORE ARE EXPECTED, 2 RABBITS MAY BE ADDED, BUT DO THIS ONLY IF NECESSARY - MOST PEOPLE DO NOT LIKE HARE IN THEIR STEW.
HOW TO BAKE A CAKE
HOW TO BAKE A CAKE
LIGHT THE OVEN. GET OUT THE BOWL, SPOONS AND INGREDIENTS. GREASE THE PAN. CRACK NUTS. REMOVE 18 BLOCKS AND TOY CARS FROM THE KITCHEN TABLE. MEASURE 2 CUPS FLOUR. REMOVE KELLY'S HANDS FROM THE FLOUR. WASH FLOOR OFF. MEASURE 1 MORE CUP OF FLOUR TO REPLACE THE FLOUR ON THE FLOOR. PUT THE FLOUR, BAKING POWDER AND SALT IN A SIFTER. GET THE DUSTPAN AND BRUSH UP PIECES OF BOWL WHICH KELLY KNOCKED ON FLOOR. GET ANOTHER BOWL. ANSWER THE DOORBELL. RETURN TO THE KITCHEN AND REMOVE KELLY'S HANDS FROM THE BOWL. WASH KELLY. GET OUT EGG. ANSWER PHONE. RETURN. TAKE OUT GREASED PAN. LOOK FOR KELLY. GET ANOTHER PAN AND GREASE IT. ANSWER THE PHONE. RETURN TO KITCHEN AND FIND KELLY. REMOVE THE GRIMY HANDS FROM THE BOWL. WASH OFF SHORTENING. TAKE UP GREASED PAN AND FIND 1/4 INCH NUTSHELLS IN IT. HEAD FOR KELLY WHO FLEES, KNOCKING BOWL OFF TABLE. WASH KITCHEN FLOOR, WASH THE TABLE, WASH THE WALLS AND WASH THE DISHES.
CALL THE BAKERY!
LIE DOWN!!!
GOOD PIE CRUST
GOOD PIE CRUST
DON'T LET THE PIECRUST THINK YOU ARE AFRAID OF IT.
OR NOTHING TOOTHSOME WILL BE MADE OF IT.
YOU'VE GOT TO LET THE PIE CRUST KNOW YOU ARE BOSS
OR THE WHOLE EPISODE IS A TOTAL LOSS.
WITH DEFT FINGERS, A SMILE AND A SONG,
WITH THE RIGHT INGREDIENTS YOU CAN'T GO WRONG -
BUT THE MOMENT YOUR CONFIDENCE CEASES
PIECRUST WILL SENSE IT - AND GO TO PIECES.
FOR A FESTIVE AROMA
FOR A FESTIVE AROMA
KAY ROSS
(NOT TO BE CONSUMED)
IN A SAUCEPAN OVER LOW HEAT:
1 APPLE, QUARTERED
1/2 ORANGE, SLICED
A CINNAMON STICK
1 TABLESPOON WHOLE CLOVES
2 DASHES NUTMEG
WATER
CHECK OCCASIONALLY AND ADD MORE WATER AS NEEDED.
INDEX
Table of Contents
BREADS
MAGIC MUFFINS
VONNIES DELICIOUS BANANA BREAD
LAND OF NOD CINNAMON BUNS
CHEDDAR BISCUITS
SPICED ZUCCHINI BREAD
GARLIC BUBBLE BREAD
STRAWBERRY PECAN BREAD
APPLESAUCE NUT BREAD
EASY MONKEY BREAD
DATE BREAD
FLUFFY CORNMEAL ROLLS
GREEN CHILI CORNMEAL BISCUITS
TEXAS SPOON BREAD
QUICK ROLLS
TEA TIME TASSIES (LITTLE BISCUITS)
BROCCOLI CORNBREAD
A NUN'S SIGH
KATY KORNETTES
BRANANA BREAD
STRAWBERRY RHUBARB COFFEE CAKE
ANGEL BISCUITS
PUMPKIN BREAD
APPETIZER
DRIED BEEF SPREAD
BEAN DIP
CHILE CHEESE DIP
BEAN DIP
CHICKEN ALMOND PUFFS
ANTS ON A LOG
BACON CHEDDAR PUFFS
SAUSAGE STUFFED MUSHROOMS
HANKY PANKYS
DELICIOUS PARTY SPREAD
FRIED PEPPERS
SHRIMP SPREAD
TOSTADA APPETIZERS
JEZEBEL SAUCE
TINY STUFFED TOMATOES
BACON ROLL UPS
CHEESEBALL
TOASTED ARTICHOKE ROUNDS
SPINACH ARTICHOKE DIP
HOT ARTICHOKE DIP
EASY CEREAL SNACK MIX
FRUIT DIP
ARTICHOKE DIP
BEVERAGE
STRAWBERRY LEMONADE
INSTANT SPICED TEA
"RED COFFEE"
WHITE HOT CHOCOLATE
RECEPTION PUNCH
WASSAIL
VIENNESE COFFEE MIX
CIDER SNAP
BANANA PUNCH
CIDER BUGS
SMOOTHIE
SOUPS AND SALADS
SOUP HINTS
NEVER THE SAME WAY TWICE CHILI
VEGETABLE CHEESE SOUP
CREAMY SEAFOOD SOUP
WIMP CHILI
TACO SOUP
TORTILLA SOUP
FIVE BEAN SOUP
STARDUST SALAD
HOT CHICKEN SALAD
FROG EYE SALAD
EASY MINESTRONE
GLORFIED RICE SALAD
NEW ENGLAND CLAM CHOWDER
BEAN SOUP
STRAWBERRY JELLO SALAD
VICK'S CRANBERRY SALAD
CRANBERRY JELLO SALAD
TOMATO ASPIC JELLO
COCA COLA SALAD
CABBAGE SALAD
CREAMY POTATO SALAD
STRAWBERRY SPINACH SALAD
BROCCOLI SALAD
SPANISH RICE SALAD
PISTACHIO SALAD
CHINESE CHICKEN SALAD
FROZEN FRUIT SALAD
CORNBREAD SALAD
MANDARAN ORANGE SALAD
LIME JELLO
JELLO VARIATIONS
CARROT AND PINEAPPLE JELLO
DRY JELLO SALAD
DRY JELLO SALAD VARIATION
VEGETABLES
HASH BROWN CASSEROLE
CHEESE AND POTATO CASSEROLE
CORN CASSEROLE
HONEY BAKED LENTILS
CORN CASSEROLE
CORN PUDDING
BAKED ONIONS
SWISS CHEESE AND TOMATO BAKE
GLAZED ONIONS
SOUFFLE'
SCALLOPED BROCCOLI
PARSLEY CREAMED PARSNIPS
CREAMED ONIONS
SPINACH CASSEROLE
SWEET POTATO CASSEROLE
BEST BEANS
CHEESE CAULIFLOWER
DILLY BEANS
ZUCCHINNI
CHEESY BROCCOLI POCKETS
SHERRIED PEAS AND MUSHROOMS
SPINACH MADELIENE
MAIN DISHES
HONEY RIBS
STACY'S MEATLOAF
STACY'S CHEESE-A-RONI MEATLOAF
TACO CASSEROLE
HAMBURGER PIE FOR 4 OR MORE
ECONOMY BEEF STROGANOFF
GINGER BEEF AND PINEAPPLE KABOBS
GREEN ENCHILADAS
SEVEN-LAYER DINNER
FRITO PIE
MEXICAN CASSEROLE
CHILI
SPAGHETTI
MEATBALLS
HEARTY CHICKEN POT PIE
TAJ MAHAL CHICKEN
A 10 MINUTE SZECHUAN CHICKEN
TURKEY AND BROCCOLI CASSEROLE
CLOSE TO KFC ORIGINAL RECIPE
CHICKEN CASSEROLE
CHICKEN BROCCOLI
FRENCH CHICKEN CASSEROLE
CHICKEN SPINACH QUICHE
BRAZILIAN CHICKEN
CHICKEN SPAGHETTI
CHICKEN BREAST ROMANO
CHINESE BONELESS CHICKEN
CHICKEN TETRAZINI
GOOD FOOD COMBINATIONS
SPINACH & CHEESE CHICKEN BREAST
CHICKEN CORN CHOWDER
SPECIAL DELIVERY CHICKEN
GRILLED SALMON STEAKS
CHEESE STUFFED MANICOTTI
CROCKPOT SWISS STEAK
SALMON PUFF
LAMB RIBLETS WITH PINEAPPLE
PANHANDLE PORK AND PEPPER STEW
PARMESAN BAKED CHICKEN BREASTS
CHEESE AND BACON SOUFFLE
GARLIC SHRIMP
REUBEN SANDWICHES
COMPANY CHICKEN WITH GRAVY
CRISPY DOGS
EASY ENCHILADAS
VEGETARIAN LASAGNE
CHICKEN AND SLICKER DUMPLINGS
TUNA ROLL
OVEN STEW
CRESANT TACO PIE
CHICKEN SPAGHETTI
CORNED BEEF & SOUR KRAUT BAKE
HAMBURGER CHEESE BAKE
CAKES AND PIES
ORANGE CHIFFON LAYER CAKE
CHOCOLATE CHIP CAKE
CHOCOLATE CHIP PIE
CALIFORNIA WALNUT PIE
STRAWBERRY DREAM PIE
ORANGE CHOCOLATE CHIP CHEESECAKE
CARROT CAKE
BABY CARROT CAKE
Neiman Marcus Cake
BABY PLUM CAKE
WACKY CAKE
MOON CAKE
GRANNY CAKE
OATMEAL CAKE
BELIEVE IT OR NOT CAKE
FRENCH SILK CHOCOLATE PIE
Fruit Cake
CARAMEL APPLE TART
Texas Sheet Cake
Guadalupe River Delight
Amaretto Cheesecake
Pumpkin Spice Cake
unbaked fruitcake
Classic Orange Chiffon Cake
Neiman-Marcus Cake
Dump Cake
Mandarin Cream Cake
Banana Split Cake
Banana Split Cake
Christmas Rainbow Cake
Mini-Cheesecakes
Easy as "pie"-napple Upside-down Cake
Rainbow Cake
Pumpkin Carrot Cake
Seven-Up Cake
Earthquake Cake
Hot Fudge Pie
Cocoa Cheesecake
Lemonade Pie
Sausage Cake
Cool and Easy Pie
Watermelon Cake
Chocolate Kraut Cake
COOKIES AND CANDIES
DOUBLE DECKER CONFETTI BROWNIES
PEANUT BRITTLE
MICROWAVE PEANUT BRITTLE
WHITE CHOCOLATE FUDGE
WHITE FUDGE
ORANGE CAPPUCCINO CREAMS
TRILLIONNAIRE CANDY
CARMEL CORN
FRUIT BALLS
CHOCOLATE SPIDERS
BRIGADIERS
PETER PAN CRUNCH CLUSTERS
BUCKEYES
CARAMEL CORN CANDY
POTATO FUDGE
COW PIES
CARAMEL TURTLES
CHOCOLATE CHIP COOKIES
FANTASY COOKIES
AFTER DINNER MINT COOKIES
NANAIMO BARS
DISH PAN COOKIES
CHOCOLATE CHIP CHEESECAKE BROWNIES
CHOCOLATE CHIP COOKIES
CHOCOLATE CHIP COOKIES
BUTTERSCOTH CHEESECAKE BARS
BON BON COOKIES
KINDERGARTEN COOKIES
NO BAKE COOKIES
NO BAKE CHOCOLATE OATMEAL COOKIES
CIRCUS DAY COOKIES
CHOCOLATE FILLED RAVIOLI COOKIES
CHOCOLATE CRINKLE COOKIES
CONGA SQUARES
PRALINE PECANS
PEANUT BUTTER FUDGE
CAKE MIX COOKIES
MISCELLANEOUS
CRANBERRY APPLE CASSEROLE
DIRTY RICE
SAUSAGE DRESSING
BREAD PUDDING
SHERBET DESSERT
BROWNIE TRUFFLE
APPLE COBBLER
LAYERED BANANA-PINEAPPLE DESSERT
APPLE CRISP
PUMPKIN ROLL
CHOCOLATE DELIGHT
DIRT
CHRISTMAS EGGNOG French TOAST
HOMEMADE "TWINKIES"
CRUSTLESS QUICHE
NEW ORLEANS STYLE BREAD PUDDING
CINNAMON NUT PUDDING
KNOX BLOX
MOCK MONTE CRISTO SANDWICHES
ITALIAN EGG PIE
SPICED NECTARINE SLICES
JOHN WAYNE CASSEROLE
HOMEMADE SWEETENED CONDENSED MILK
MUST MAKE MAYONNAISE
COMMUNION BREAD
PLAY DOUGH
HELPFUL HINTS
WHAT EQUALS WHAT
SUBSTITUTES
UNFLAVORED GELATIN
A BAG OF BEAN TRICKS
CROCKPOT TIPS
COOKING HINTS
FREEZING TIPS
HOUSEHOLD HINTS
PLANNING A DINNER PARTY
SPICES
KEEPING YOUR FRESH FOOD FRESH
ODDS AND ENDS
SPICES
ALLSPICE
ANISE
CARAWAY
CARDAMON
CAYENNE
CHILI POWDER
CINNAMON
CASSIA
CLOVES
CORIANDER
CUMIN
FENUGREEK
GINGER
MACE
NUTMEG
PAPRIKA
PEPPER
POPPY SEEDS
SAFFRON
SESAME SEEDS
STAR ANISE
TUMERIC
KEEPING YOUR FRESH FOOD FRESH
VEGETABLES AND FRUITS
KEEP REFRIGERATED
DO NOT REFRIGERATE
BEEF,PORK,POULTRY & SEAFOOD
BEEF PRODUCTS
DELI MEATS & CHEESE
HOT FOOD BAR & SALAD BAR
FRESH CUT FLOWERS
BREADS,ROLLS & MUFFINS
PIES, CHEESECAKES & FRUIT TARTS
FRESH PREPARED FOODS
ODDS AND ENDS
HAPPY MARRIAGE RECIPE
HOW TO PRESERVE A HUSBAND
THE GARDEN
TO LOVE, HONOR AND OBEY
HELP! LORD!
ELEPHANT STEW
HOW TO BAKE A CAKE
GOOD PIE CRUST
FOR A FESTIVE AROMA