My Favorite Recipes
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My Favorite Recipes Name of Recipe Page Number _______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ 1 ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ ______________________________________ __________ Equilvalents 3 teaspoons = 1 tablespoon 4 tablespoons = ¼ cup 5 1/3 tablespoons = 1/3 cup 8 tablespoons = ½ cup 10 2/3 tablespoons = 2/3 cup 12 tablespoons = ¾ cup 16 tablespoons = 1 cup ½ cup = 1 gill 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon 2 8 quarts = 1 peck 4 pecks = 1 bushel 16 ounces = 1 pound 32 ounces = 1 quart 8 ounces liquid = 1 cup 1 ounce liquid = 2 tablespoons (For liquid and dry measurements use standard measuring spoon s and cups. All measurements are level.) 3 Appetizers Pickles, Relish BACON WRAPPED WATER CHESTNUTS Dianne Albright Cut bacon in half. Wrap around a water chestnut and secure with a toothpick. Mix brown sugar and catsup and put over bacon wrapped chestnuts. Bake at 350o until bacon is don e about 30 minutes. Verleen Hardman COCKTAIL FRANKS 1 can (11 ounce) tomato s 2 teaspoons brown sugar oup or tomato sauce ½ teaspoon ground ginger 2/3 cup water 1 clove garlic, minced 1 tablespoon soy sauce 1 pound frankfurters, cut in 1 tablespoon vinegar to 1 inch pieces In 2 quart microwave, safe casserole, stir together all ingredi ents except frankfurters until well blended. Stir in frankfurters. Cover; microwave on HIGH 7 minutes or until hot and bubbling, stir twice during heating. To serve, spear with cocktail picks. Makes about 30 appetizers. EITHEL KERR’S DEVILED EGGS ¾ teaspoon salt 1 dozen hard cooked eg gs 2 teaspoon vinegar 4 1/8 teaspoon pepper 3 tablespoon mayonnaise 1 teaspoon prepared must ard Cut eggs in half lengthwise. Remove yolks, put through siev e or mash with fork. Add remaining ingredients to yolks. Wh ip until smooth and fluffy. Heap into whites. Crisscross top s with tines of fork. Refrigerate. Make 24 hours ahead. Cynthia Nelson SPINACH DIP 2 cups sour cream 2 cups mayonnaise 1 (10 ounce package) frozen chopped spinach, thaw first 1 teaspoon dill weed 2 teaspoon season salt Mix and serve with warm French bread. BENON WHEATLEY’S MEXICAN CHIP DIP 1 Large can refried beans 1 package taco seasoning ½ teaspoon Tabasco sauce Mix together and put on large serving tray. Add one mashe d avocado with 1 carton sour cream, 1 teaspoon salt, and 1 t easpoon lemon juice. Spread on top of bean mixture. 5 Add chopped onions, tomatoes, and peppers. Grated chees e and sliced olives. Let set to blend flavors. Serve with ta co chips. Donna Isaacson EL MATADOR SALSA 9 cups (10 large) green bell pep 2 red peppers pers 4 cloves garlic ½ bushel tomatoes 1 bunch cilantro 6 large diced onions 1 (24 ounce) tomato past 1 red onion e 10 jalapeno peppers ½ cup fresh parsley 2/3 cup canning salt 10 green onions 6 tablespoons lemon juice 1 teaspoon cumin 1 cup vinegar 1 teaspoon oregano 4 long hot green peppers 2 teaspoons chili powder 4 waxed yellow peppers ½ cup sugar Cook, can and seal. Cold pack for 20 minutes. Nichole Isaacson SALSA DIP 8 ounce soften cream cheese 1 (1 pound) sour cream 2 cups blended smooth salsa Mix well and add 1 ½ teaspoon chili powder 1 can sliced olives 1 ½ cups cheese 6 Serve with tortilla chips Judy Deakin ROMA’S DIP GARLAND CAFÉ ¼ carton cottage cheese ¼ medium onion Blend well in blender than add 1/8 teaspoon onion salt; 2 or 3 drops tabasco sauce; ¼ cup catsup, 1/8 cup vinegar; ad d one quart Miracle Whip last and blend. PICKLED CUKES Dot Bessinger 7 large cucumbers 1 or 2 medium onions 1 red and 1 green pepper Slice all the above and alternate in layers in a large containe r with 1 tablespoon of salt sprinkled between layers. Let s tand for 2 hours then drain off liquid. Mix 2 cups sugar 1 cup dark vinegar 1 tablespoon celery seed Bring mixture to a boil and pour over layered cucumbers, pe ppers and onions. 7 VEGGIE SQUARES Vivian Evans These are perfect for little appetizers. Use an 11 inch x 17 inch jelly roll pan, greased. Spread out i n pan and pat together 2 packages (8 count) crescent rolls. Cook rolls at 350o for 10 minutes only. Cool, then spread mixture on top: Mix: ½ cup sour cream 1 cup Best Foods mayonnaise 1 package dry ranch dressing mix 1 (8 ounce) package cream cheese Chop or food process: ¾ cup each of the following: broccoli, cauliflower, carrots, gre en pepper, red pepper, celery and onions. Mix all together then press on top of crust and cream mixture . Refrigerate. (This is one way to get kids to eat vegetables ---they l ove em!) MARGARET HASLAM’S MUSTARD PICKLES Former Ward Member and Mother of Arlene Eakle 8 1 pound peeled, small white o 6 cups water nions 1 ¼ cups sugar 1 pound string beans ½ cup all-purpose flour 1 small head cauliflower ¼ cup dry mustard 1 large cucumber ½ teaspoon turmeric 3 medium green tomatoes 12 whole cloves 2 cups finely shredded cabbag 1 tablespoon celery seed e 4 cups vinegar ½ cup salt Combine onions, string beans cut in halves lengthwise and th en in halves crosswise, and cauliflower broken into flowerets. Cook, covered, in ½ inch boiling water for 5 minutes. Drai n. Combine with cucumber cut in 1 inch slices and then hal ved, tomatoes cut in eighths, and cabbage. Mix salt with 5 c ups water, and pour over vegetables. Cover, and place in r efrigerator overnight. Drain. Then combine sugar, flour, musta rd, turmeric, cloves, and celery seed. Into this gradually stir v inegar and remaining 1 cup water. Bring to full, rolling boil, stirring occasionally. Add vegetables, and bring to boil. Po ur into clean, hot preserve jars. Adjust covers as directed b y manufacturer. Set on wire rack in covered, deep kettle wit h boiling water to cover tops 1 inch. Process 30 minutes co unting time from moment active boiling resumes. Remove; ad just seal according to manufacturer’s directions. Makes 5 to 6 pints. 9 PICKLED EGGS Dot Bessinger Boil 12 eggs for 10 minutes, peel and put eggs in a bottle. Add: 1 onion sliced, 4 red long peppers, 4 bay leaves. Arra nge around the eggs to look nice in the bottle. Next bring t o a boil 1 cup white vinegar and 2 cups water and pour over the eggs. Let them sit in refrigerator 24 hours to cure and then eat. Lila Miller SWEET MEMORIES PICKLES ½ bushel cucumbers Wash and slice – soak in 1½ cups salt and 1 gallon water for 3 days. Drain and rinse. Soak in 1 tablespoon alum and 1 g allon water 2 days. Rinse; put in large pan on stove and sim mer with syrup for 2 hours. Syrup: 2 quarts sugar; 1 quart white vinegar; 1 quart water; ½ bottle green food coloring; 3 sticks cinnamon Tie in a rag: 1 tablespoon cloves and 1 tablespoon pickling s pice. After simmering remove spices. Hot pack for 20 min utes in pint jars. Fay White, the pickle queen DILL PICKLES 2/3 cup table salt Submitted by Alice N. Ward 1 pint vinegar 10 4 pints water ½ of ¼ teaspoon powder alum in each bottle. Garlic bug in each bottle along with dill weed. Fay always put a grape leaf in each bottle. Process in boili ng water for 5 minutes. Marilyn Dalton RELISH Grind up 4 cups ground onions 1 medium head cabbage 10 green tomatoes 6 cups sugar 1 tablespoon celery seed 2 tablespoons mustard seed 1 ½ teaspoons turmeric 4 cups apple cider vinegar 2 cups water 12 green peppers 6 sweet red peppers Grind vegetables, using coarse blade. There should be 4 cu ps cabbage, 4 cups tomatoes. In place of red peppers addit ional green ones may be used. Sprinkle vegetables with ½ cup salt and let stand overnight. (Cover and put in refrigera tor). Rinse and drain. Combine remaining ingredients and p our over vegetable mixture. Heat to boiling point. Simmer 3 minutes. Pack and seal. Process in water bath for 10 minu tes. SWEET PICKLES Marilyn Dalton Scrub cucumbers and put cucumbers in brine (1 cup corse s 11 alt to 3 quart water) for 2 weeks. Weight down so none flo at on top. Skim top daily. Remove after 2 weeks and wash thoroughly in cold water 2 or 3 times. Let drain and dry wit h cloth. Cut in chunks and put in alum water: 1 heaping tab lespoon alum very cold water to cover pickles. Let stand 24 hours. Drain and wash 3 or 4 times with cold water. Dry. R eturn to crock and pour boiling syrup over pickles each morni ng for 4 mornings and bottle. Water bath 15 minutes. Syrup: 2 quart vinegar (Must use apple cider vinegar). 2½ q uarts sugar. In a cheese cloth bag: 2 tablespoon whole cloves, 5 sticks c innamon, 5 teaspoons powdered mace, 3 tablespoons powde red alum. Put in vinegar. Marilyn Dalton4 quarts beets, cooked and PICKLED BEETS 1 onion cut fine 5 cups vinegar 5 cups sugar 3 cups water 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon black pepper 4 teaspoons salt Put spices and salt in bag and place in the vinegar water, an d sugar solution. Bring to boil and add beets and onions. Boil 5 minutes. Seal. 12 BENON WHEATLEY’S BEET PICKLES Wash and scrub beets Cook beets about 20 minutes Save beet juice. Skin beets, dice or slice beets and put in st erilized bottles Mix and bring to boil 2 cups brown sugar 2 cups beet juice 1 ½ to 2 cups white distilled vinegar Bring to a boil. Pour in jars. Water bath 10 minutes SUMMER PICKLES 6 or 7 cukes. Add some cauliflower bits. 2 onions 1 red dell pepper (sweet) Slice the above in a bowl. Sprinkle 1 tablespoon salt over the above. Let stand for 2 hours then drain. Mix 2 cups sugar and 1 cup dark vinegar and bring almost to a boil. Add 1 ta blespoon celery seed. You can keep in refrigerator for 3 mo nths. Soups, Salads, 13 Dressings and Sauces BEST EVER CHILI Ann Potter 4 cans kidney beans or 3 cups dry beans soaked in 3 tables poons soda overnight. Drain and add more water, Cook until tender. It takes a lot of water. Cook raw beans for 4 hours u ncovered. 1 quart tomato juice 1 cup catsup 2 tablespoons chili powder or 3 tablespoons chili mix or mor e if desired. 2 medium onions, diced 1 ½ pounds hamburger Brown onions and hamburger with 1 cup diced celery. ¼ cup chopped dry parsley ½ teaspoon salt ½ cup brown sugar ½ teaspoon garlic salt ¼ teaspoon black pepper 14 Judy Deakin CHEDDAR CHEESE SOUP 1 onion 2 to 4 carrots 3 celery stocks 6 to 8 potatoes Cook till tender 3 cubes butter or margarine ¾ cup flour 1 bouillon cube of chicken 1 (16 oz) cheese whiz Stir carefully until slightly thick and cheese has melted. Pour over vegetables. Serve. CLAM CHOWDER Lila Miller Cook until tender: 3 medium diced potatoes 1 teaspoon salt ½ medium onion (fine cubed 3 cups water ) 3 sticks celery (fine cubed) Add: 2 cans cream of mushroom soup, 1 can evaporated mil k, 1 or 2 cans minced clam, ½ cup of clam juice, 2 tablespo ons butter, ½ cup grated cheese. Bring to boil – thicken with 3 tablespoons corn starch if desired. 15 Glenice Newman CLAM CHOWDER 2 cups minced clams ¾ cup flour 1 cup onions chopped fine 1 quart half and half cream 1 cup celery diced fine 1¼ teaspoon salt 2 cups potatoes diced 1¼ teaspoon pepper ¾ cup butter 1¼ teaspoon sugar ½ cup carrots shredded (opt.) Chop vegetables. Drain juice from clams. Add enough wat er to clam juice to cover the vegetables. Simmer until tende r. For white sauce: melt butter and add flour stirring until s mooth. Pour in cream slowly while stirring. Add white sauc e to vegetables, add clams. Stir in salt, pepper and sugar. Heat through. CLAM CHOWDER Serves 30 people 1 cup servings Cube 10 large red potatoes (cut into strips, then cubes) Chop finely: 2 large onions & 1 stalk celery. Saute in ½ s quare butter, making sure not to overcook. Celery should h ave a little crunchy texture. Add salt and white pepper. Cook cubed potatoes slowly, so they don’t end up like mush. Add 3-4 Tbsp clam juice and salt to taste. Drain 4 cans minced clams and rinse. These will go in sou p last. Do not boil clams, or they will go rubbery. 16 Roux (white sauce): Melt 2 cubes butter over low heat. Blend 2 cups flour into melted butter. Cook over low heat, stirring for 4-5 minutes. Cooking this length of time will minimize flour taste. Slowly add half and half or equal amounts of heavy cream and mil k until the right consistency (approx. a total of 4 cups of milk ). Stir constantly. Put cooked potatoes and celery mixture into pan. Pour roux over vegetables. Add a tiny bit of fine parsley. Add clams , salt and pepper to taste. Soup Variations: Instead of clams, can use broccoli, cauliflow er, potato/cheese (use 4-5 slices of processed cheese). COMFORTING CHICKEN NOODLE SOUP Marcia Johnsen 2 quarts water 8 chicken bouillon cubes 6 ½ cups uncooked wide egg noodles 2 cans (10 ¾ ounces each) condensed cream of chicken so up, undiluted. 3 cups cubed cooked chicken 1 cup sour cream Minced fresh parsley 17 In a large sauce pan bring water and bouillon to boil. Add n oodles, cook, uncovered, until tender, about 10 minutes. DO NOT DRAIN. Add soup and chicken heat through. Remove from heat and stir in sour cream. Sprinkle with parsley. Y ield 10-12 servings (about 2 ½ quarts). Add cooked carrots, celery onions if wanted. POTATO CREAM SOUP JoLynn Jex 1 onion, chopped ¾ cup flour 1 cup chopped celery 1 quart milk 2 cups diced potatoes ½ teaspoon salt ¾ cup margarine Pepper Cook chopped vegetables in just enough water to cover until barely tender. Melt margarine, add flour and blend. Cook s tirring constantly. Add milk and stir with a wire whip until thi ck. Add undrained vegetables. Season with salt and pepper to taste. Makes 8 servings. (This is a very versatile recipe. I use whatever vegetables I have o n hand, carrots, cauliflower, broccoli, etc. in place of the celery. Y ou can add clams for clam chowder, or cheese for potato cheese s oup with garlic seasoning to taste.) Colleen Woodbury HAMBURGER SOUP 18 2 lbs. ground beef 1 small bay leaf (crushed) ½ teaspoon dried thyme ¼ teaspoon dried basil ¼ teaspoon oregano 1 garlic clove, minced 3 tsp salt plus seasoned salt t o taste 1 ½ quarts water 1 cup chopped onions 1 cup cubed raw potatoes 1 cup sliced raw carrots ½ cup diced celery 1 cup shredded cabbage 1 (#2) can tomatoes (2 ½ c ups) Saute beef and onion until slightly brown. Add all other ingre dients, cover and simmer one hour. If desired, add ½ cup e lbow macaroni last 15 minutes. Sprinkle with grated cheese. Sometimes I add sliced zucchini. ITALIAN SOUP JoLynn Jex 1 onion, chopped 2 (14 oz.) cans chicken broth 1 tablespoon margarine ½ teaspoon salt 2 garlic cloves, crushed 6 oz. tube pasta, cooked 1 lb. sausage (Jimmy Dean l 2 cans Great Northern white ite) beans 1 (28 oz.) can diced tomato Grated parmesan cheese (op es t.) Sauté onion in margarine until tender. Add sausage and bro wn until cooked through. Add garlic, tomatoes, chicken brot 19 h, salt and beans. Cook pasta in another pan and add to th e soup just before serving. Top with grated parmesan cheese. VEGETABLE SOUP Linda Johnston 1 pound lean hamburger browned with one onion Add to large pot with one large can tomato juice or V8 juice Use the can to measure in about three cans of water Add 1 medium can crushed tomatoes. Add about 6 large potatoes, cleaned and cut into desired siz e of pieces. Add carrots. (I usually use the very small ones i n bag or whole carrots cut small.) Add about one half or mor e of large bunch of celery cut across in slices. Add one half head or more of cabbage sliced thin. 1 can corn, 1 can strin g beans, Zucchini can be added, salt and pepper to taste. It takes a fair amount of salt because of all the vegetables. I also add some garlic powder and some beef bouillon. Cook and stir occasionally for about ½ hour or until vegetable are tender. The whole recipe can be adapted to accommodate particular likes. I doubl e or triple the recipe. Very nutritious. 20 SPAGHETTI SOUP Glenice Newman 1 ½ lbs. hamburger ½ inch circle of spaghetti (break in 4 pieces) 1 (46 oz.) marinara sauce (or Prego sauce) 2 cans Campbell’s tomato soup (do not dilute) 3 tablespoon chicken granules 2 cups carrots (cut small) 2 cups celery (cut small) 1 large onion diced Brown hamburger. Drain fat. Cook carrots, celery and onion together with water to cover. Add together in large pot: mea t, tomato juice, tomato soup, marinara sauce and vegetables (do not drain). Cook spaghetti separately about 15- 17 minut es in large pot of water. Add to rest of mixture when ready to serve. Serves 15 generously. TACO SOUP Paula White 1 ½ lbs. ground beef 1 (8 oz.) can tomato sauce ½ cup chopped onion 1 pkg. taco seasoning 1 (28 oz.) can tomatoes with juice 1 (14 oz.) can kidney beans with juice 21 1 (17oz.) can corn with juice 1 or 2 cups water Brown ground beef, drain, add onions and cook until onions are tender. Add remaining ingredients. Simmer 15 minutes. Serve with crushed tortilla chips and grated cheese on top. ANDELIN GABLE HOUSE CREAM OF ZUCCHINI SOUP Rita Rhodes 2 medium onions ½ cup half and half 2 tablespoons butter 1 teaspoon black pepper 1 ½ lbs zucchini 1 teaspoon nutmeg 3 cups chicken broth Salt to taste Pinch cayenne pepper and grated cheddar cheese sauté onio ns in butter until clear – not brown. Slice zucchini in onionadd broth and bring to boil. Simmer 15 minutes or until tende r- add seasonings. Put mixture into blender and mix until sm ooth. Add half and half– reheat (DO NOT BOIL). Garnish w ith grated cheese. Serves 6-8. Cynthia Nelsen SCALLOPED OYSTERS 4 eggs beaten ¾ of 1 quart whole milk 1 ½ package saltine crackers 2 cans oysters (cut up with juice) 22 Mix together (should be runny) and put in 9 x 13 pan. Bak e at 350o for 45 minutes. SALADS Michelle Seamons BLUEBERRY JELLO SALAD 1 large blackberry Jello 1 cup crushed pineapple well drained 1 can blueberry pie filling Dissolve Jello and 2 cups boiling water in 9 x 13 pan. Add ½ cup ice water, pineapple, & pie filling. Let set. Topping: 8 oz. cream cheese, 8 oz. sour cream, ½ cup suga r, 1 teaspoon vanilla. Spread on top of set salad. CHERRY NUT SALAD Dot Bessinger 1 cup or 1 large box cherry Jello 1 can cherry pie filling 1 small can pineapple (crushed) 1 cup walnuts Dissolve Jello in 2 cups boiling water. Then stir and add pi e filling, nuts and pineapple. Chill until set. Next mix: 1 (8 ounce) sour cream 1 (8 ounce) package crea 23 m cheese ½ cup sugar 1 teaspoon vanilla Blend all ingredients together until smooth and pour over set Jello. DIG DEEP SALAD June Campbell 1 head shredded lettuce 10 oz. frozen p eas 1 medium red onion, sliced 2 cups mayonnaise 1-2 green peppers, sliced 2 cups shredd ed cheddar cheese 1- green peppers, sliced 3 eggs, hard-b oiled 4 ribs chopped celery 4 strips crumbl ed bacon 8 oz. can water chestnuts 1 or 2 wedged tomatoes Layer first 6 ingredients in a salad bowl in order, beginning with lettuce. Spread mayonnaise on top layer. Sprinkle with c 24 heese. Do not stir. Cover and refrigerate for 24 hours. Rem ove from refrigerator and garnish with sliced eggs, bacon and tomatoes. Amounts may be varied according to size of bowl used. FROZEN FRUIT SALAD Cleo Hales Mix together 1 cup heavy whipping cream (cream must be whipped) 1 cup sour cream 2 tablespoons lemon juice ¾ cup sugar Dash of salt Fold into cream mixture: One (12 ounce) can of crushed pineapple (drained well) ¼ cup maraschino cherries (cut up) 1 can mandarin oranges, cut in halves 2 large bananas cut up Put in paper lined muffin tins and freeze for 12 hours. Put in a pla stic bag and seal. Take out from freezer as you need them and pla ce on lettuce leaves. FRUIT SALAD Veda Auger 3 to 4 apples peeled and diced 2 bananas Maraschino cherries to taste Add cool whip to make it creamy Can add: pomegranate seeds, mandarin oranges, grapes, sliced et c. 25 Barbara (Bobbie) Blanthorn LEMON JELLO SALAD Bring to boil: 3 cups water 2 cups crushed pineapple 2 tablespoons lemon juice 1 cup sugar Then add 2 pkg. lemon Jello. Cool until partially set. Add 2 cups whipped cream, 2 cups grated mild cheese. Mix well; l et set. ElDula Rawlinson ORANGE FLUFF SALAD 2 small packages vanilla pudding 2 small packages tapioca pudding 2 small packages orange Jello 3 cans mandarin oranges (drained) 1 large can crushed pineapple (drained) 1 large carton cool whip 3 cups miniature marshmallows Add 6 cups hot water to puddings and Jello. Cook over me dium heat stirring constantly and boil for 3 minutes. Remov e from heat and COOL UNTIL COLD. ADD: Cool whip and b eat on low settings with mixer until well blended. Fold in cru shed pineapple, mandarin oranges and miniature marshmallo 26 ws. (Slivered almonds on top if desired) Place in 9 inch x 13 inch glass dish and refrigerate until firm. MANDARIN ORANGE FLUFF Cleo Hales 1 can pineapple tidbits drained 1 can mandarin oranges drained (cut in half if desired) 1 container of cottage cheese (rinse a little with cold water; d rain) 1 small container Cool Whip 1 package orange Jello ½ cup of nuts Mix everything together (except Jello) until well blended. Sp rinkle Jello over the top and stir well. ORIENTAL SALAD Marci Summers 6 oz. wontons (fried and broken into bite size pieces) 2 heads green or red leaf lettuce 6 green onions chopped ¼ C slivered almonds (optional) 2 tablespoons sesame seeds 3 to 4 boneless chicken breasts s hredded 2 (oriental ramen noodles and se asoning) broken 27 Dressing: 4 tablespoons sugar 2 teaspoon salt ¾ teaspoon pepper ½ cup vegetable oil ½ cup red wine vinegar Chop salad, add green onion, almonds, chicken, sesame see ds and seasoning packet from 1 ramen noodle. Mix together . Just before serving add broken ramen broken wontons and dressing. Mix and serve. MACARONI SALAD Mavis Kotter 16 ounce package salad macaroni, cook, drain and cool. Add 6 hard boiled eggs 1 cup chopped celery ½ cup to ¾ cup green onions ½ package frozen peas (thawed) Sprinkle 1 teaspoon of salt and mix well together Mix ¾ cup mayonnaise and ¾ cup miracle whip dressing tog ether with 1 tablespoon sugar. Add to salad. Chill. Serves 8 to 10 people. By doubling recipe makes a wonderful salad t o serve large groups. RED JELLO CRANBERRY SALAD Glenice Newman 2 large packages (6 oz.) Raspberry Jello 2 cups boiling water 3 ½ cups cold water and pineapple juice 1 (16 oz.) can cranberry sauce (whole) 2 teaspoons shredded orange zest or rind 1 (15 ½ - 20 oz.) can crushed pineapple drained ¾ cup celery, finely chopped (may use food processor) 28 2 cups diced apples 1 ½ to 2 cups miniature marshmallows In 9 x 13 inch or 10 x 14 inch pan dissolve Jello in hot water . Add cranberry sauce. Stir. Add pineapple and cold water . Chill until partially set. Add zest, pineapple, apples, and celery. Stir until evenly distributed. Sprinkle marshmallows on top. Chill until completely set or overnight. Cut into 15 servings. June Campbell LEMON CREAM SALAD (7-UP SALAD) 2 pkgs. lemon Jello 1 cup pineapple juice 2 cups boiling water ½ cup sugar 2 cups cold sprite or 7-up 2 tablespoons cornstarch 2 lb. can crushed pineapple 1 egg, well beaten ½ lb. miniature marshmallows 1 cup whipping cream 3 sliced bananas Mix Jello and waters. Let partially gel, then add pineapple, m arshmallows and bananas. Let set. Mix juice from drained p ineapple (add enough water to make 1 cup), sugar, cornstarc h and egg. Cook until thick and clear, stirring constantly. Ad d whipping cream, whipped. Spread on top of gelatin and chil l for 1 hour. Serve. 29 Cynthia Nelsen CAULIFLOWER/LETTUCE SALAD 1 head of lettuce 1 head of cauliflower 1 jar soft bacon bits Chop above ingredients and mix with dressing. For dressing: Combine 2 cups mayonnaise, ¼ cup sugar, 1/ 3 cup parmesan cheese, onion (optional). Carma Bradshaw CRANBERRY SALAD 2 cans whole cranberry sauce 1 cup chopped celery 2 cups chopped apples Small can crushed pineapple with juice Dissolve 2 to 3 packages cherry Jello in 2 cups boiling water . Beat cranberries with wire whisk. Add all ingredients to J ello. May add nuts. SWEET COLESLAW Ileen McMinn 1 ¼ cups sugar 1 teaspoon salt 1 teaspoon dry mustard 2 cups oil 2/3 cup white vinegar Blend in blender until vinegar and oil don’t separate. Add 2 ( 2/3 teaspoon) poppy seeds. Pour over 1 head cabbage shre dded and 1 carrot shredded. 30 Debra Harwood GRANDMA’S GREEN SALAD 1 pkg. lime Jello ¼ cup sugar 1 cup crushed pineapple 2 cup liquid (water/pineapple juices) 1 carton cottage cheese 1 cup whipped cream Mix lime Jello, sugar and pineapple. Add 2 cups liquid. Let cool. Then add cottage cheese and whipped cream. Refrige rate. CHICKEN AND ARTICHOKE SALAD Marlene Archibald Cook two chicken breasts ahead of time and cool Dressing: 3 tablespoons olive oil 2 tablespoons red wine vinegar ½ teaspoon fresh cracked pepper 1 tablespoon shallots, finely chopped 1 ounce fresh basil, stem removed 1 tablespoon parsley Chicken: cubed 1 cup grape tomatoes. Diced 3 tablespoons parmesan cheese 1 can artichoke hearts, packed in water, drained 31 Combine above ingredients in food processor or blender for 30 seconds. Dice chicken into ½ inch cubes. Combine wit h artichoke hearts, tomatoes & cheese. Toss with dressing; serve. CHICKEN SALAD Cleo Hales 4 to 5 large chicken breasts 2 large red apples with peel c boiled and cut into cubes ut in chunks and soaked in pi 1 large onion cooked with ch neapple juice icken 1 cup chopped celery 1 (12 ounce) package curly 2 green onions chopped macaroni cooked and draine 1 cup broken cashews: add la d st 1 (20 ounce) can pineapple 1 small bottle cole slaw dressi tidbits (save juice) ng and ½ cup mayo. 2 cups red grapes cut in half 1 can sliced water chestnuts (drained) Mix coleslaw dressing and mayo together and pour over rest of ingredients and mix. Add nuts last. Optional: 1 cup sunrise dressing ½ cup vinegar, 1 cup sugar Bring to boil stirring until dissolved (cool) add 2 cups mayo a nd whip until light. 32 APPLEBEE’S ORIENTAL CHICKEN SALAD Donna Isaacson Oriental Dressing: 3 tablespoons honey 1 ½ tablespoons rice wine vinegar ¼ cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil Blend together all ingredients for dressing in a small bowl wit h an electric mixer. Put dressing refrigerator to chill while you prepare the salad. Salad: 3 cups chopped romaine l ettuce 1 cup red cabbage 1 cup Napa cabbage ½ carrot, julienned or shre dded 1 green onion, chopped 1 tablespoon sliced almond s 1/3 cup rice noodles Chicken: 1 egg 33 ½ cup milk 1 teaspoon salt ½ cup flour ¼ teaspoon pepper ½ cup corn flake crumbs ( 4 boneless, skinless, chicken make real fine, use blende r) breast half 2 to 4 cups vegetable oil (for frying) Preheat oil in deep fryer or deep pan over medium heat. Y ou want the temperature of the oil to be around 350o. In a s mall, shallow bowl beat egg, add milk, and mix well. In anoth er bowl, combine flour with corn flake crumbs, salt and pepp er. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into flour mixture, coating each piece completely. Fry each chicken finger for 5 min.or until coating has darkened to brown. Prepare salad by tossi ng the chopped romaine with the chopped red cabbage, Nap a cabbage and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over salad, then the rice noodl es. Cut the chicken into small bite size chunks. Place the c hicken onto the salad forming a pile in the middle. Serve wi th salad dressing on the side. Makes 4 dinner size salads. CHICKEN SALAD Glenice Newman 34 1 package bowtie pasta 1 package raisins 2-3 cups chicken 1 can mandarin oranges 1 ½ cups celery 15 oz. can pineapple tidbit 1 ½ cups grapes s 1 bottle Kraft coleslaw dressing mixed with ½ cup mayonnais e. DELICIOUS ASPIC Katie Bowcutt Mix together: 12 ounce container cool whip 1 (3 ounce) package of pistachio instant Jello Add large can (20-22 ounce) crushed pineapple with juice, drained mandarin oranges, and any other drained sliced fruit desired. Add 1 cup miniature marshmallows and ¼ teaspoo n cinnamon. Let set in refrigerator for at least three hours. ZELDA PACKER’S FROZEN FRUIT SALAD Mother of Betty Anderson 3 cups bananas (sliced) 1 cup pineapple tidbits 3 cups cream (whipped) 1 cup oranges (sectioned a nd chunked) 1 ½ cups peaches (cut into chunks) 35 ¾ cup maraschino cherries ¼ cup lemon juice (cut in halves) ¼ cup mayonnaise 1 ½ cup sugar 1 cup pecans (broken into ha 1/3 cup lemon Jello lves) Mix half of sugar with fruit. Mix the rest with whipped cream. Dissolve Jello in ½ cup hot water. Cool until syrupy. Pour into w hipped cream and whip. Mix with the remaining ingredients an d freeze. For individual servings pour into paper baking cups or pour into loaf pans lined with foil, freeze, and slice. MACARONI CHICKEN SALAD Lila Miller Mix and chill: 2 cups large shell macaroni (cooked) 1 cup coleslaw dressing 1 cup mayonnaise 4 cups chicken (cut up) 2 cups chunked pineapple 2 cups green or red grapes (sliced) 2 cups celery, diced 2 cups apples (unpeeled) sliced 1 ½ cups cashew halves (Just before serving) PRETZEL SALAD Verleen Hardman 2 cups coarsely crushed pretzels 1 cup melted butter 36 Mix together and press into 9 x 13 inch cake dripper pan. Bake at 400o for 7 minutes. Next mix together: One (8 ounce) cream cheese, 1 cup suga r 1 (8ounce) cool whip. Mix and spread over cooled pretzels. Now mix: 1 large strawberry Jello, 2 cups boiling water, 1 lar ge can of crushed pineapple (drained) 2 cups sliced strawbe rries (can use frozen). Let set until partially set and pour over cream cheese. TACO SALAD Marilyn Dalton 1 pound hamburger, 1 cup chopped onion brown together. Add 1 (8 ounce) tomato sauce 1 ½ to 2 ½ cups water, 1 tea spoon oregano, 1 teaspoon cumin, 2 teaspoons sugar, 1/8 t easpoon pepper, dash of Tabasco sauce, 2/3 cup cooked ri ce. Simmer 30 minutes. Serve on top of small fritos, cheese, lettuce and tomatoes. SUNRISE DRESSING Bevan Hales ½ cup white vinegar 37 1 cup sugar 2 cups mayonnaise Bring vinegar and sugar to boil, stir till sugar is dissolved. A dd mayonnaise and whip till smooth. Then put dressing in a jar and cool. This dressing is good on potato, shrimp, tosse d and pasta salads. (Good on any kind of salad) Marilyn Dalton GRAVY FOO YOUNG SAUCE ¾ cup chicken stock or 1 can cream of chicken soup, thinned down. 1 tablespoon soy sauce ½ teaspoon salt 1 tablespoon cornstarch dissolved in 2 tablespoons cold water In sauce pan bring stock to boil. Add the soy sauce, salt and cornstarch mixture. Reduce heat and cool for 2 minutes or until sauce is thick and clear. Keep warm over low heat. Main Dishes BARBEQUE SPARE RIBS Arlene Oyler 32 ounces catsup ce 2 Tbsp Worcestershire sau ¾ cup brown sugar 38 ½ cup diced onions 1 teaspoon garlic salt 2 tablespoons vinegar 2 teaspoons dry mustard 20 spare ribs. Brown ribs and drain. In crock pot cook on h igh for ½ hour after adding sauce. Then turn to low and cook 6 to 7 hours. To use electric frying pan cook on high for ½ hour and then low for 2 hours or until done. Karen Allen BEEF SHORT RIBS WITH BISCUITS This recipe is to be cooked in a Dutch oven 1 (2 pounds) beef short ribs; bone in or boneless 4 to 5 potatoes 5 to 6 carrots 2 to 3 medium onions 2 cups beef broth Garlic (optional) Brown meat and ½ of the onions. Simmer 2 to 3 hours. Add carrots, potatoes, and rest of onions. Mix and make a sim ple biscuit mix. Put 2 to 3 heaping tablespoons horseradish i n biscuit mix. Drop on top of meat mixture. BEST MEAT LOAF WITH MEAT SAUCE 1½ pounds ground beef Betty Anderson 1 cup saltine cracker crum 39 bs 2 tablespoons green pepp 2 eggs beaten er 1 (8 ounce) can tomato s 1½ teaspoons salt auce 1 bay leaf, crushed ½ cup onion 1 teaspoon sage 2/3 cup cheddar cheese (Optional) Put above combined ingredients in loaf pan. Cover with sauc e. Bake 350o for 1 hour. Meat Sauce: 3 tablespoons brown sugar ¼ cup catsup ¼ teaspoon nutmeg 1 teaspoon mustard Marlene Archibald CABBAGE ROLLS Sauce: 2 teaspoons butter 1 cup chopped onion 1 teaspoon minced garlic 1 (28 ounce) can chopped tomatoes ¾ to 1 cup cream 1 tablespoon apple cider vinegar 1 tablespoon sugar 40 1 head cabbage, cored and scalded in hot water until soft an d easy to separate leaves. 2 teaspoons butter 1 cup chopped onion 2 teaspoons chopped garlic ½ pound ground beef ½ pound sausage 1 cup cooked long grain rice ½ teaspoon salt ¼ teaspoon pepper 1 egg Mix together 1/8 teaspoon of following: Paprika, garlic powder, onion powder, cayenne pepper, orega no and thyme. Preheat oven to 350o. To make sauce, melt butter in sauce pan over medium-high heat. Add onions and cook about 3 minutes. Add the garli c and cook about 1 minute. Add tomatoes and cream. Sim mer, stirring occasionally until the sauce thickens for about 5 minutes. Remove from heat and adjust seasonings. Separate the cabbage leaves and remove hard spine from le af. Spread on paper towels and pat dry, set aside. 41 To make the stuffing in a medium skillet melt the butter. Ad d the onions and cook, stirring until very wilted and starting t o carmalize. Add garlic and cook about 1 minute. Remove fro m heat and let cool slightly. In a large bowl, combine seaso nings, beef, pork, salt, egg, and cooked onions. Mix well wit h a wooden spoon or hands. Spray a 9 inch x 13 inch baking dish with Pam. Spread a t hin layer of sauce on bottom of dish. Lay out cabbage leaves, and spoon filling into center of leaf about ¼ cup, depending on size of leaf. Fold in sides and r oll up like a cylinder and place on sauce in baking dish. Re peat, and stack cabbage rolls, as necessary. Pour the rema ining sauce over rolls. Cover tightly with foil. Bake until the meat is cooked through, about 1 ½ to 2 hours. Remove fro m oven and serve with sauce spread over rolls. Katie Bowcutt CHICKEN BREAST CASSEROLE Boil 4 chicken breasts 20 to 25 minutes. Dice and place in 9 inch x 13 inch casserole dish. Mix together and place over chicken: 8 ounce sour cream 1 can cream of chicken soup 42 Melt 1 stick butter and add to it 1 ½ cups crushed Ritz crack ers and 2 tablespoons poppy seeds. Pour above mixture ov er top of casserole. Bake uncovered 25 minutes at 325o. CHICKEN Sharon Green 1 cup apricot jam (with pineapple) 1 (8 ounce) Russian dressing 1 envelope dry onion soup 1 teaspoon curry powder Mix and pour over boned, skinless, chicken breasts (about 7 to 8) I prefer to use chicken tenders. Bake for 1 hour at 350o. Turn to baste. Uncover the last 15 minutes to brown and thicken sauce. Arline Parker CHICKEN FLOUR ENCHILADAS 1 package medium flour tortillas ½ can diced green chilies (small can) 1 can cream of chicken soup ¾ cup milk Grated cheese Cooked-cubed chicken (canned may be used) 43 Lay tortillas flat. Spread chicken and plenty of cheese on it. Roll up. Place in greased baking dish. In a blender, blend soup, milk and chilies. Pour sauce over th e enchiladas. Cover with grated cheese. Bake uncovered for 20 minutes at 350o. Nichole Isaacson CHICKEN FAJITAS ½ cup oil ¼ cup soy sauce 3 tablespoons honey 2 tablespoons white vinegar 1 ½ teaspoons ground ginger 1 ½ teaspoons garlic powder Boil 1 pound boneless, skinless chicken breast. Let cool and shred. Add sauce and marinate at least 6 hours best if overn ight. Stir a few times. Slice and sauté onion and green pep pers. Add a little sauce for flavor. Warm chicken and sauc e up. Serve with favorite taco toppings. COMFORTING CHICKEN Deanna Greer Ready to serve in 1 hour or less 1 medium onion, sliced an 1 pound boneless, skinless d separated into rings chicken breasts, cut up ½ cup butter or margarine 4 medium potatoes peeled 44 and cut in chunks 4 medium carrots cut in c hunks 1 cup whipping cream 1 tablespoon minced fresh parsley ½ teaspoon salt ½ teaspoon pepper In a large skillet or dutch oven, sauté onion in butter until ten der. Remove with a slotted spoon and set aside. In the sa me pan brown the chicken pieces on all sides. Return the o nion to the pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until the vegetables are tender. Stir in the cream, parsley, salt and pepper. Red uce heat. Simmer, uncovered for 15 minutes or until slightly thickened. FRIED RICE Verleen Hardman 3 to 4 cups cooked rice 1 chopped onion 2 to 3 strips bacon (chopp 2 tablespoons soy sauce ed) ½ tablespoon Accent ¼ cup chopped ham Brown bacon add other ingredients (not rice); (cook for 3 mi nutes). Add rice cook 4 minutes. Stir in Accent and add so y sauce (cook 3 minutes). Serve hot. 45 Verleen Hardman SWEET AND SOURS Sauce: 2 tablespoons brown sugar ¼ cup vinegar 3 tablespoons corn starch 1 ½ cup pineapple juice ½ teaspoon salt 2 tablespoons soy sauce Add water as desired to keep smooth. Cook: 1 green pepper chopped 1 onion chopped 1 can pineapple chunks Cook 10 to 15 minutes Cook the meat till tender Add all ingredients, plus the chunked 2 pound cooked pork r oast and simmer in a crock pot. KLUSKY NOODLES CASSEROLE Nona Bee 1 package klusky noodles 1 can chicken (10 ounce) 1 can creamy chicken mushroom soup 1 can cream of celery soup ½ cup mayonnaise (optional) 1 package stove top chicken stuffing Boil noodles, drain. Mix soups and chicken. Stir into noodles. Mix stove top to directions on package and top noodle mixt 46 ure. Bake 30 minutes at 350o. This is good with a layer of c arrots or squash between the noodles and stove top. RICE CASSEROLE Jean Humpherys (Similar to fried rice) ¼ cup margarine 1 cup cubed Spam or precooke ¼ cup minced onion d ham ½ cup diced green pepper 1 small can mushrooms s 2 beef bouillon cubes 1 cup diced celery 1 cup long grain rice Melt butter; add onion, green peppers, and celery. Cook a f ew minutes. Add rice and cook a few minutes more in butter mixture. Add meat and mushrooms (save juice from mushroo ms and add water to make ¾ cup) and add to butter-rice mi xture. In addition, add 1 ½ cups more water and bouillon and bring to a boil. Place in covered casserole dish and bake 350o for about ¾ hour. Stir gently before serving. ARIZONA HOT CHA CHAS Vivan Evans Place fritos on individual plates, add cooked hamburger, chop 47 ped onion, refried beans, chopped olives, chopped tomatoes, hot sauce or salsa and top it off with sour cream. Quacamol e dip and grated cheese. They will all shout Si, Si! CHINESE SUNDAES Vivian Evans Place on a serving table as a buffet: Chinese noodles, sliced almonds, diced chicken, cream of chi cken soup, pineapple chunks, chopped onion, sweet and sou r sauce, grated cheese, soy sauce and bean sprouts. Let th e family mound it all up high on their own plates. Glenice Newman PORCUPINE MEATBALLS 4 cups tomato juice 1 pound ground beef Diced onion flakes ½ cup uncooked rice 1 bouillon cube ½ teaspoon salt ¼ teaspoon sugar 1 tablespoon flour In large saucepan combine and heat tomato juice, 1 tablespo on dried onion, bouillon cube (any flavor) and sugar. In large mixing bowl combine beef, rice, 1 teaspoon dried onions, sa lt and flour. Shape meat mixture into balls the size of walnuts . Drop into hot tomato sauce. Cover pan and simmer for 45 minutes. Elsie Crockett YUMMY POTATO CASSEROLE Bag of country potatoes fr ozen 48 ¼ cup butter ½ cup shredded cheese 1 can cream of chicken so 1/3 cup chopped onion up 2 tablespoons butter 1 cup sour cream 2 cups corn flakes Melt butter. Add cream of chicken soup and then add sour cr eam, shredded cheese and chopped onion. Blend together well. Pour over potatoes. Crush 2 cups corn flakes and add to 2 tablespoons melted b utter. Put on top of potatoes. Put potatoes in a 9 inch x 13 inch glass baking dish. Bake for 30 minutes at 350o . ZUCCHINNI CASSEROLE Dell Petersen ¼ cup melted margarine 2 beaten eggs 2/3 cup Bisquick – mix well 3 to 4 cups zucchini (peeled, sliced or shredded) Medium green pepper, chopped Small onion, chopped Mix all together and put in 9 inch x 13 inch cake pan. 1 cup shredded cheese on top. Bake 350o for 30 to 40 minu tes. ElDula Rawlinson CHICKEN ROLLS 1 (8 ounce) package cream cheese (softened) 1/3 cup melted butter 49 2 green onions chopped ½ teaspoon pepper Crushed croutons 4 ounce can mushrooms (diced) optional Mix above ingredients together Add 3 cups diced cooked chicken 2 packages crescent rolls (herb seasoned) Melted butter Roll out crescent rolls to make room for filling. Place heaping tablespoon of chicken filling in center of cresc ent roll and then roll into crescent shape and seal edges so f illing will not cook out. Roll chicken roll in melted butter and then in crushed crouton s. Bake at 350o for 25 minutes or until golden brown. Serv e with chicken gravy. MANDARIN SWEET SOUR CHICKEN Lila Miller Use 8 to 10 half skinless chicken breasts. Cut into strips or squares. Dip into batter. Batter: 2 eggs (beaten well) ¼ teaspoon garlic salt, ¼ teaspoon salt ¼ teaspoon accent, 1 cup corn starch. Fry in oil and drain. 50 Mix ¼ cup water, 1/3 cup white vinegar, 1 tablespoon soy s auce, ¾ cup sugar – ½ teaspoon salt, ½ cup catsup. Pour over chicken. Bake 350o for 30 minutes. Serve over rice. SOUTHWEST CHICKEN Waylene Firth Combine: 2 (15 ounce) cans corn, drained 1 (15 ounce) black beans (washed/drained) Half of 15 ounce chunk style salsa. Put in crockpot Put 6 chicken breasts in crockpot on top of mixture. Pour remaining salsa over the top Cook covered on high 3 to 4 hours; or low 7 to 8 hours (unt il meat juices run clean) Sprinkle with 1 cup shredded cheese and cover about 5 minu tes until melted. Serve over rice or with tortilla chips. PARMESAN CHICKEN Norma Coombs 1 cup Pepperidge Farm dressing mix 51 Rolled into crumbs 1 clove garlic or (1 teaspoon garlic in bottle) ½ cup parmesan cheese Mix above ingredients together 8 chicken breasts cut in half or 16 to 20 chicken tenders 1 square melted butter Dip chicken in butter and coat with crumb mixture Spray cookie sheet pan with pam Bake one hour 325o If you use chicken tenders bake 45 minutes. I prefer the chicken tenders. Colleen Woodbury RICE-CHEESE CASSEROLE 1-1/3 cup minute rice, cooked 1 can mushroom soup 1 box chopped broccoli, cooked 3 minutes, and drain well 1/3 can Mexican green chilis (or more) Bread crumbs for top Mix and bake in casserole at 350o for 30 minutes. (You ca n use a jar of cheese whiz with chilis in it and eliminate the canned chilis. Jessie Archibald TINY SPICY CHICKEN 52 3 pounds boneless, skinless chicken breast, cut into 1 to 1½ inch cubes. Garlic salt 2 beaten eggs Corn starch (about ½ box) Sauce: 1 to 2 teaspoon Samball fr Dash salt esh chili paste ¼ cup chicken broth 1 ½ cup sugar 6 tablespoons brown sugar ¼ cup ketchup ¼ cup white vinegar 3 teaspoons soy sauce Sprinkle chicken with garlic salt. Set for 1 hour in the refrige rator. After an hour, dip chicken into eggs first, then into corn starch. (Shake in zip lock bag.) Brown chicken in frying pa n until golden brown. (Don’t cook too much.) Put chicken in greased (sprayed) 9 x 13 inch pan. Mix sauce ingredients in saucepan. Cook only until sugars are dissolved. Pour over chicken. Bake chicken 325o for 45 to 60 minutes, turning e very 15 minutes. When you pour the sauce over the chicken it will be very liqu idy. The sauce thickens as it cooks, forming a nice coating. CHICKEN POT PIE Waylene Firth 2 cans cream of potato soup 53 1 (16 ounce package) frozen vegetables ½ cup milk ¼ teaspoon thyme 2 cups chopped cooked chicken Put between 2 (9 inch pie crusts) Bake 375o for 40 minutes. Cool 10 minutes before cutting. Betty Anderson CORN AND BEEF CASSEROLE 1 pkg. (10 oz.) angel hair past 2 medium carrots, thinly sl a ices 1 lb. ground beef ½ medium green pepper, 1 medium onion, chopped chopped 1 can whole kernel corn, drain 1 teaspoon salt ed ½ teaspoon pepper 1 can tomato soup, undiluted 1 cup water 1 cup diced process cheese ( Velveeta) Cook noodles according to package directions; drain. In a la rge skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining in gredients. Transfer to a greased 13 X 9 X 2 in. baking dish . Cover and bake at 325o for 30 minutes. Uncover, bake 15 minutes longer or until bubbly. (This is one of our family’ 54 s favorite casseroles. I sometimes double this recipe and fre eze half.) DINNER IN A PUMPKIN Jerian Merritt 1 lb. hamburger ½ cup chopped celery 1 cup chopped onion 1 tablespoon b utter 1 can mushrooms or fresh ¼ cup soy sauce 2 tablespoons brown sugar 1 can cream of chicken soup 2 cups cooked rice Saute mushrooms, celery and onion in butter. Brown hambu rger. Mix together. Put in cleaned pumpkin. Bake in oven at 350o for 1 hour. DUTCH OVEN CHICKEN DINNER Alice N. Ward 14-inch Dutch oven 12-14 medium carrots, quartered ½ lb. bacon, diced 3 onions sliced 8 split chicken breast (rem Garlic powder ove rib parts) Seasoned salt 6 potatoes, quartered 8 slices Velveeta cheese In a 14-inch Dutch oven, brown the bacon; remove and save 55 for later. In the bacon grease, brown chicken that has bee n dredged in flour and seasoned on each side with salt, pep per and your favorite seasoning. Remove chicken from oven . Add half the vegetables to Dutch oven and season liberall y with garlic salt and seasoned salt; add remaining vegetable s and season again. Add chicken. Place bacon over the top ; add 1 can 7-up and ½ cup water. Cook over low fire or c oals until vegetables are tender, usually about 45 minutes to 1 hour. Just before serving, place Velveeta slices over the t op of the chicken; cover with lid for a few minutes until chee se is melted. Serve. As a side note: Sometimes I add cream of chicken soup. I also use my Dutch oven on my own stove or in my oven. Debra Harwood FETTUCINI ALFREDO 1 (8 oz.) pkg. fettucini, sp 2 tablespoons half and hal aghetti, or egg noodles f or milk ½ cup butter melted ½ teaspoon salt ½ cup grated parmesan or ¼ teaspoon pepper mozzarella cheese Prepare noodles; drain and keep hot. In warm serving dish, combine butter, cheese, half and half, salt and pepper. Mix hot noodles with mixture to coat well. Serve immediately. Sprinkle extra cheese on top if desired. Chris Bennett MANICOTTI (EASY PEASY) 56 1 pint cottage cheese 1 teaspoon chives 2 eggs slightly beaten Salt or pepper 1 teaspoon garlic powder 1 cup mozzarella cheese Salt and pepper to taste to cottage cheese add garlic powder , chives, and cheese. Add eggs last. Stuff into manicotti shell s (already cooked). Place in baking dish top with favorite s paghetti sauce mixed with hamburger. (My kids love V-8 juic e for the spaghetti sauce or added to the spaghetti sauce is good too.) Sprinkle with grated cheddar and mozzarella chee se. Bake at 350o for 30-40 minutes until bubbles. Jeriann Merritt SPAGHETTI CASSEROLE 1 medium cottage cheese 1 pound hamburger 1 egg 1 can spaghetti sauce shredded cheese 1 small package spaghetti no odles Scramble hamburger and drain; stir in spaghetti sauce. Cook no odles. In a 9"x12" pan mix cooked noodles with beaten egg. L ayer cottage cheese over noodles, and then spaghetti sauce over th at. Follow layers again if desired. Sprinkle shredded cheese o ver hamburger and sauce. Cook at 350 for ½ hour. LASAGNA Suzanne Merrell 1 chopped onion ¼ teaspoon garlic 2 lbs. hamburger 2 tablespoon parsley flakes 57 1 teaspoon basil 1 large can diced tomatoes (2 4oz.) 1 ½ teaspoon salt 1-1/3 cups tomato paste (12 oz.) ½ teaspoon pepper 2 beaten eggs 10 oz. lasagna noodles – cooked 1 large cottage cheese Cheddar cheese Mozzarella cheese Brown meat and onion slowly. Spoon off grease. Add rest of ingredients except noodles, cottage cheese, cheddar chees e, and mozzarella cheese. Simmer 30 minutes uncovered. In a cake pan, first layer meat on the bottom; second, spread cottage cheese on top of the meat layer; third, add a layer of lasagna noodles; fourth, layer meat; fifth, cottage cheese; sixth, cheese (alternating with cheddar and mozzarella –sideby-side). Continue layering with meat, cottage cheese, noodl es, and cheese until the pan is full. Bake at 375o for 30 min utes. LASAGNA Ruth Perkins Meat sauce: 58 Brown: 1 ½ pound hamburger 1 small onion 1 ½ teaspoon salt ¼ teaspoon garlic powder ½ teaspoon pepper Add: (Simmer 20-25 minutes) 1 teaspoon basil leaves ½ teaspoon oregano 8 ounce tomato sauce 6 ounce tomato paste Number 2 can whole tomatoes (Large can) Noodles: 12 (1 small package) Cottage Cheese: Mix 16 ounce small curd cottage cheese, p arsley flakes, 1 beaten egg, ½ teaspoon salt Cheese: ½ pound grated mozzarella Make layers in 9 x 13 pan in this order: (each layer has 3 n oodles) Noodles, sauce, cottage cheese, cheese Bake at 375o for 45 minutes or more Top with ½ cup parmesan cheese BAKED BEANS Arlene Oyler 5 cans pork & beans 1 cup brown sugar 1 medium green pepper 1 medium onion 59 1 lb. bacon (cut up) 2 teaspoons Worchestershi 2 cups ketchup re sauce Mix all together; bake 2 hours starting at 350o when it starts to bubble turn to 250o and cover. I add 1 lb. Li’l Smokies (coc ktail sausages) BAKED BEANS Mabel Kay 6 strips bacon cooked cris 1 tablespoon vinegar p ½ teaspoon worchestershire 1 (30 oz.) can pork and b sauce eans or 2 small ½ teaspoon dry mustard ½ cup brown sugar 1 onion ½ cup ketchup Bake 2 hours 200 – 250o Microwave: 20 to 25 minutes EITHEL KERR’S BAKED BEANS ½ pound bacon 1 large onion diced 1 green pepper diced 2 cans (29 ounce) pork and beans ¼ cup brown sugar ¼ cup catsup 60 1 teaspoon Worcestershire sauce Cook bacon until crisp, remove from skillet, in bacon dripping s sauté onions and green pepper until tender. Mix all ingred ients. Pour in large casserole. Bake 300o for 3 hours. EITHEL KERR’S SUNDAY POTATOES 6 cups boiled potatoes – diced 1 bunch green onions diced (some of the green too) 1 cup sour cream 1 can cream of chicken soup 10 ounce medium sharp shredded cheese Salt and pepper to taste Mix all ingredients together and place in casserole dish or ba king pan. Melt 1 square butter and mix with bread crumbs s pread evenly on top. Bake uncovered 40 minutes at 325o. Ileen McMinn DUTCH OVEN POTATOES 5 pounds potatoes – put in 12 inch dutch oven Sprinkle with Lawrey’s seasoning salt, salt and pepper 1 large chopped onion 1 can pop (sprite, 7up, or Shasta lemon lime whatever) if it appears too dry you can add another can of pop. 1 pound velveta cheese (slice and melt just before serving) 61 Variations: Add 1 can cream of mushroom soup or cream of cel ery or cream of chicken. We have added: Chopped ham, polis h sausage, chicken chunks or turkey chunks. This recipe can be cooked in a conventional oven, in a dutch ove n at 300o to 325o or in a big fry pan on top of the stove. Vegetables Verleen Hardman BANANA SQUASH Cut the squash in 3 inch x 3 inch squares. Place on a sma ll cookie sheet covered with ¼ or ½ cup water. Put a pad o f butter on each piece of squash and sprinkle a tablespoon o f brown sugar on each piece. Cover pan with tinfoil and bake for 1 hour at 350o. DELUXE CARROTS Cathi Anderson 14 or 15 carrots cooked until almost tender (about 10 minute s) cut lengthwise and in half. One large bag of baby carrots may be used ¾ cup mayonnaise 1 tablespoon horse-radish 1 tablespoon grated onion ½ cup grated sharp cheese 62 After carrots are cooked place in casserole and set aside. I n bowl, mix mayonnaise, horse-radish and onion. Mix into c arrots. Sprinkle with buttered breadcrumbs and grated chee se. Bake at 350o for 30 minutes. Serves 8. EITHEL KERR’S FROZEN CORN Husk corn; cut from cob 15 cups corn 2 cups water 1 cube butter2 tablespoons sugar 1 ½ teaspoons salt Bring to boil and simmer for 15 minutes. Put cooked corn in another container then put that container in container that h as ice water. Cool then bag. I use freezer zip lock bags. Make sure zip lock seals as juice won’t leak out. CANDIED YAMS or CARROTS Marcia Johnsen 1½ pound butter 1 pound brown sugar 1 to 1 ½ cups water 1 ½ tablespoon cornstarch Cook yams or carrots until tender. Peel and cut up yams. P lace in a baking dish. 63 Put butter, brown sugar, and water in a pan. Let this come to a boil. Mix cornstarch with a small amount of water stirrin g so there are no lumps of cornstarch. Add this to butter an d sugar mixture and return to boil. Pour candied mixture ov er yams or carrots and bake 350o for 1 to 1 ½ hours basting occasionally. Shauna Estep TWICE BAKED POTATOES 4 large potatoes 3 tablespoons butter or m ½ cup shredded cheddar c argarine heese ½ teaspoon salt 1/3 cup milk ¼ teaspoon pepper 2 eggs Paprika Bake potatoes in microwave oven and let cool. Proceed to the following: 1. Slice a thin lengthwise strip from top of each potato. 2. In medium mixing bowl, combine scooped out potato, cheese, milk, egg, butter, salt and pepper. Beat at medium speed with electric mixer until smooth. 3. Scoop out center of each potato, leaving a ¼ inch thi ck shell, adding to above mixture and mix all together. 4. Spoon an equal amount of potato mixture into each p otato shell. Sprinkle with paprika. Arrange on baking sheet and then microwave about 5 more minutes or 64 until potatoes are heated through. EITHEL KERR’S YAMS ½ cup brown sugar ½ cup white sugar ¼ cup dark karo ½ cup pineapple juice ¼ square butter Put in pan and bring to a boil. Cut cooked yams 1 inch thick- put in pyrex dish pour over yams and bake cov ered 350o 25 to 30 minutes ZUCHINI SQUASH & PARMESAN CHEESE Lana Rausch 4 to 5 medium zucchin Salt and pepper i 4 eggs, beaten 1 medium onion ½ cup parmesan chee Garlic, chopped se ½ cube butter Boil squash in salted water. Don’t over-cook. Sauté onion rings and chopped garlic in ½ cube butter, add spic es to taste. Strain squash, add to sautéed onion and garlic. Pour into casserole dish. Mix eggs and chees e, pour over zucchini. Bake at 350o till firm. 65 Breads, Rolls, Pies and Pastry EITHEL KERR’S BREAD STICKS 3 cups scalded milk 7 cups flour 4 tablespoons sugar 4 tablespoons butter 2 tablespoons yeast 2 teaspoons salt Mix, let rise once-roll out and cut, twist place on greased cookie sheet - let rise. Bake 400o EITHEL KERR’S CORN BREAD 1 cup corn meal 66 4 teaspoon baking po 1 cup milk wder 1 egg ½ teaspoon salt ¼ cup oil 1 cup flour Combine dry ingredients. Add milk, egg and oil. Beat about 1 minute. Pour into 8 inch square pan (greas ed). Bake 425o for 20 to 25 minutes. DATE BREAD June Campbell 1 cup chopped dates 1 cup sugar 1 cup chopped nuts 1 teaspoon baking sod a 2 tablespoons butter 1 cup boiling water Sprinkle soda over the dates and preceding ingredients. Add the boiling water and let cool. Add: 1 egg pinch of salt 1 ½ cup flour 1 teaspoon vanilla Mix well. Bake in 1 pound loaf pan at 350o for about 1 ho ur or until tester comes out clean. Optional: You can f rost the top with hard sauce or butter cream frosting and g lazed fruit. Also can be served with cream cheese. 67 Cathi Anderson DILL BREAD Soften one package dry yeast in ¼ cup warm water Combine in mixing bowl 1 cup cottage cheese 2 teaspoon dill seed heated to lukewar 1 teaspoon salt m 1 egg, beaten 2 tablespoons sugar 2 teaspoon minced oni on 1 tablespoon oil Add soften yeast 2 to 2 ½ cups wheat flour, more if whit e flour is used. Beat well in mixer. Cover and let ris e for one hour. Stir dough down and put into greased casserole dish Let rise ten minutes or longer. Bake at 350o for 50 to 55 minutes. Brush butter on crust. Works great in bread machine using dough cycle, then b ake in oven as instructed above. BREAD STICKS Combine approximately 1/8 tsp each of onion powder, g arlic powder, and seasoning salt to 1 cube melted but ter. 68 Thaw a package of Rhodes Texas rolls by putting in the refrigerator the night before. Cut of roll-size chunks of dough with scissors. Roll into about a 6-8" strip. Snip with scissors half-way through dough, then rol l into a 2-foot long strip, fold in half, twist, dip in butt er mixture, and lay out in baking pan, placing as clos e to each other as possible without touching. Sprinkl e with Salad Supreme, cover loosely with Saran Wra p. Let rise about 5 hours. Bake at 350 F until gol den brown, approximately 15 minutes. EITHEL KERR’S BANANA BREAD 1 cup sugar ½ cup shortening 2 eggs 3 mashed bananas 2 cups flour ½ teaspoon salt 1 teaspoon soda Mix and place in a greased bread pan or muffin tins and bake . ORANGE RAISIN BREAD Lana Rausch ½ cup orange juice (real or 69 anges) ½ cup water 2 cups flour 1 tablespoon grated orange 1 teaspoon baking sod peel a 1 cup sugar 1 teaspoon salt 2 tablespoons melted butter 1 cup raisins 1 egg, beaten ¾ cup chopped pecans o Heat oven 350 . Mix ingredients in order, just until blend ed. Pour into greased regular bread pan. Bake 60 minutes or until top is nicely brown and toothpick co mes out clean. Cool in pan 10 minutes. Turn unto rack and cool completely. Quick, easy, delicious; mak es a great Christmas gift. ZUCCHINI BREAD Barbara Harris 1 cup oil 1 teaspoon salt 2 cups sugar 3 teaspoons baking po 2 cups grated zucchini wder 3 eggs ½ teaspoon nutmeg 2 teaspoons soda 1 teaspoon cinnamon 1 cup chopped walnuts Blend and beat well. Put in oiled loaf pan. Bake 350o f or 35 minutes or till done. NAUVOO BREAD 70 Janus Ward Wheeler, submitted by Alice N. Ward 5 cups hot water ½ cup potato flakes ½ cup sugar 1 cup powder mild (I use ½ cup) 71 2 tablespoons salt ½ cup oil or shortening 2 tablespoons yeast 10-14 cups flour (some can be wheat flour) 1. Combine hot water, shortening, potato flakes, powder milk, sugar. Stir to dissolve shortening 2. When temperature is tepid, add yeast. Mix in 5 cup s flour and salt. Stir to a smooth sponge. Add flour to make a smooth and elastic dough. 3. Let raise until double (about 45 minutes) 4. Punch down and let rise again 5. Shape into loaves – let rise. 6. Bake in 375o oven for 35 minutes EITHEL KERR’S WHOLE WHEAT BREAD 5 cups warm water ½ cup shortening (melted) ½ cup honey ½ cup molasses 2 tablespoons salt 3 tablespoons yeast in ½ cup warm water and teaspoon sugar 72 Combine above ingredients and add enough whole wheat flour to make soft bread dough. (about 12 cups) Let it rise until double in bulk (don’t let it over rise). Pun ch down. Let rise again. Form in loaves and let rise . Bake 400o for 10 minutes, then 350o for 30 minute s. ANN’S EASY ROLLS Ann Potter Combine all dry ingredients: 1 cup dry milk 2 cups instant potatoes 1 ½ teaspoon salt 1 cup sugar 2 tablespoons instant yeast 5 cups white or whole wheat flour (I use whole wheat) Add: 4 ½ cups hot water 4 eggs 1 cup Crisco oil 4 to 5 cups white flour – not too stiff gradually Mix all together by hand or mixer. Let raise until double – roll out- let raise 73 Bake 375o for 14 minutes. I use large cookie sheet pan s greased on bottom shelf. EITHEL KERR’S BASIC ROLL RECIPE 1 package yeast (1 Tb 1 egg sp) 3 cups flour ¼ cup warm water ¼ cup sugar 1 cup milk scalded 1 teaspoon salt ¼ cup shortening Dissolve yeast in warm water. Combine milk, sugar, sho rtening and salt. Cool to lukewarm. Add ½ cup flo ur. Beat well. Beat in yeast and eggs. Add remaini ng flour. Knead--place in greased bowl--cover let ri se. Punch down for 10 minutes. Shape in rolls-- le t rise-- bake 375o 12 to 15 minutes. EITHEL KERR’S TRADITIONAL ROLL DOUGH 2 packages yeast ½ cup warm water 1 quart milk, scalded 1/3 to ½ cup sugar 2 teaspoon salt 3 eggs 3 tablespoons shortening 7 to 8 cups flour 74 Pour milk in large bowl—add sugar, salt, and shortening. Let cool enough to add yeast, beaten egg and part flour. Beat—add remaining flour—let rise—roll out— let rise and bake. Bake 375o for 12 to 15 minutes. NEVER FAIL YUMMY ROLLS Marci Summers Beat together: 3 eggs 1 cup sugar 1 tablespoon salt ½ cup oil 1 can evaporated milk 1 1/3 cups boiling water (add slowly) 3 tablespoon yeast dissolved in 2 cups warm water Add enough flour to make a fairly stiff dough, but still stic ky (11-12 cups). Don’t put so much flour in that the d ough is coming off the sides of the bowl. Let rise until double – punch down – let rise again then r oll out – cut – and put in pan. Let them rise on the pan then bake at 400o for 15 minut es or until nicely browned. EITHEL KERR’S BREAD DRESSING 8 cups bread Cook in ¾ cup butter: 75 1 ½ cup grated onion ½ cup celery 1 teaspoon sage 1 cup hot stock 1 tablespoon poultry seasoning BASIC PIE DOUGH Linda Johnston This recipe will make one eight inch pie 1 cup flour (will make 1 two crust pie) Use as many cups as you want pies Half as much shortening as flour Half as much cold water as shortening ½ teaspoon salt for each cup of flour used. Mixing: Put flour and salt in mixing bowl; add shortening and cut in until flaky with pastry blender or knives or fork. A dd the water, which should be cold, a little at a time. Mix very little with a fork. Mix it to the consistency of corn meal. Gently press together, but do not knead. Cut in portions and roll the size to fill a pie tin. Fill bottom shell with canned pie filling. Usually, one can 76 will be just right for 8 inch pie shell. I always sprinkle water in top crust and than a lot of sugar and cinna mon. Baking: For two crust pie, bake at 450o for 15 minutes then redu ce heat to 300o and bake for 25 minutes longer. Bak e pie shells at 450o for 10 to 15 minutes. Watch care fully. Tips: Don’t take it too seriously. Mix dough quickly, don’t over mix. If the dough breaks apart, mend it. Most every p ie shell is not perfect, but who cares. It’s the taste t hat matters. Only roll out enough dough for either bot tom or top at a time. Use flour sparingly; too much m akes tough dough. Roll out dough with a light touch, as if rolling bubbles. To tell if pie is done, take hold of pie tin and shake from side to side, if it moves fr eely, it is usually just right. I usually can tell if it is do ne if filling can be seen to be bubbling out of slits. FRESH STRAWBERRY PIE Nona Bee 1 (6 ounce) package s ½ cup sugar trawberry Jello 2 tablespoons corn sta 77 rch 1 cup strawberries 1 graham pie crust 1 carton whipped toppi ng Mix Jello, sugar and corn starch in sauce pan. Mix well. Add 2 cups boiling water. Stir well and cook until thi ck and clear. Cool mixture. Add sliced berries. Pour into graham crust. Chill. Serve with whipped toppin g. CHERRY-O-CREAM CHEESE PIE Elsie Crockett 1 (9 inch) crumb crust 1 teaspoon lemon juice 1 (8 ounce) package c 1 teaspoon vanilla extr ream cheese, softe act ned 1 (20 ounce) can chill 1 sweetened condense ed cherry pie filling d milk 1/3 cup lemon juice In medium size bowl; beat cream cheese until light and fl uffy. Gradually add sweetened condensed milk and st ir until well blended. Stir in lemon juice and vanilla. Put in the crumb crust. Refrigerate (do not freeze) fo r 2 to 3 hours. Garnish with cherry pie filling before s erving. 78 MOUNTAIN MAMA’S MUD SLIDE PIE Cynthia Nelson Crust: 1 cup flour 1 cup chopped nuts 1 cube margarine Press into 9 x 13 pan and bake at 350o for 20 minutes t hen let cool. Layer # 1: 1 (8 oz.) pkg. cream cheese 1 cup whipped cream 1 cup powdered sugar Mix and spread onto cooled crust Layer #2: 1 small package chocolate instant pudding 1 small package vanilla instant pudding 2 cups milk Mix together and spread on top of layer #1. Top with more whipped cream and sprinkle with chopped nuts or grated chocolate. EITHEL KERR’S CINNAMON ROLLS (ORIGINAL RECIPE) 4 cups milk scalded 1 ½ cups sugar 79 2 tablespoons yeast dissolved in ½ cup warm water 2 tablespoons (scant) salt 2 cups mashed potatoes (instant is OK) 1 ½ cups melted shortening 8 eggs very small rolled up Mix all together and add flour to make a soft dough (as f or rolls). Let rise, punch down, let rise, roll out, spr ead with melted butter or margarine. Sprinkle with s ugar & cinnamon; roll up and slice. Place on greas ed pan and bake. Variations: ½ cup brown sugar 2 tablespoons syrup ½ cup butter or marga 2 teaspoons cinnamon rine Soften butter, mix in sugar, cinnamon, and syrup – place 2 pecans in each muffin cup and cover with 1 tables poon butter. Mix. Place a small piece of dough on t op. Let rise and bake. I like to use very small rolled up cinnamon roll on top of mix-then let rise and bak e. Frost with powdered sugar frosting. VIENNESE APPLE PASTRY Jessie Archibald 1 1/3 cup flour 80 ½ teaspoon salt ½ cup butter or margarine 4 to 5 tablespoons cold water 2 cups peeled, thinly sliced apples 5 tablespoons sugar 2 tablespoons flour 2 tablespoons sliced almonds or walnuts (optional) Mix together flour, salt. Cut in butter. Sprinkle in water and mix with fork. Roll into a 12 inch square. Plac e on ungreased cookie sheet. Toss apple slices with sugar and flour. Place down center of dough. Fold i n ends and sides. Turn so seam is on bottom. Ba ke 450o for 15 to 20 minutes until light brown. Glaz e with frosting and sprinkle with nuts. GERMAN PANCAKES Cynthia Nelson 1 cube melted butter 1 cup flour 1 cup milk ½ teaspoon salt 6 eggs – beaten Mix all ingredients and pour into 9 X 13 inch pan. Bake for 20 minutes at 425o. Top with powdered sugar a nd lemon juice. 81 CAKES, COOKIES AND ICINGS APPLESAUCE CAKE Lila Miller ½ cup butter or shortening 1 teaspoon cinnamon 1 ½ cups sugar 1 teaspoon nut meg 2 eggs 2 teaspoon so da 1 ½ cups applesauce ½ cup hot wat er ½ teaspoon salt 1 ½ cups raisin s 2 ½ cups flour 1 cup nuts ½ teaspoon cloves 82 Cream shortening and sugar, add eggs and applesauce. Add flour, salt, spices, water and soda. Fold in raisi ns and nuts. Bake in cake pan or loaf tin. 350o 4 5 minutes or until done. Frosting: 1 (4 ounce) package Philly Cream Cheese 3 tablespoons top cream (or canned milk) 2 tablespoons melted butter 2 cups powdered sugar 1 teaspoon vanilla Beat until smooth. FRESH APPLE CAKE Marilyn Dalton 2 cups sugar 1 cup broken nuts 1 ½ cups Wesson oil 1 teaspoon salt 2 eggs 1 teaspoon soda 3 cups flour 1 teaspoon cinnamon 4 cups chopped apples Can add chocolate chi ps Beat eggs, oil, and sugar. Sift flour, salt, soda, cinnamon. Add to egg mixture. 83 Add apples and nuts. This batter is thick. Grease pan li ghtly and flour. Bake at 350o for 60 minutes. Serve warm with whipped cream and shredded cheese. Sc oop of ice cream is good too. FRESH PEACH CHEESE CAKE Veda Auger 1. 2 cups water 1 cup sugar 2 tablespoons corn starch 3 ounce peach Jello Combine water, corn starch and sugar. Boil until thick. R emove from heat. Add Jello. When cool, add 4 cups peeled peaches. 2. 2 ½ cups graham crackers 6 tablespoons powdered sugar 1 cube margarine Mix well. Put ¾ in bottom of 9 inch x 13 inch pan. Sav e ¼ for topping. 3. 8 ounce cream cheese 1 cup powdered sugar 3 tablespoons milk 2 cups cool whip 84 Mix well and add 2 cups cool whip. 4. Spread Jello mixture over crust. Top with cream cheese mix and sprinkle topping on. Chill until set. CHOPPED APPLE CAKE Linda Johnston 5 heaping cups apples, peeled and cored, cut in large ch unks. 2 cups sugar 2 cups flour 2 eggs 2 teaspoon soda ½ cup butter 1 teaspoon salt 1 ½ cups raisins 1 teaspoon nutmeg 1 ½ cup nuts 2 teaspoons cinnamon Butter or spray 10 inch x 15 inch pan. Bake 350o for 40 to 50 minutes. It is a very moist cake. MOIST & YUMMY ZUCCHINI CAKE Rita Rhodes Mix in bowl: 2 cup flour, 1 ½ cup sugar, 1 teaspoon salt, 1 ½ teaspoo n soda, ¼ cup cocoa, 1 egg, ¼ cup oil, 4 cups grate d zucchini. Bake in greased and floured 9 x 13 pan for 35 minutes 85 Top with 1 (8 oz.) cream cheese, 1 cube butter, 3-4 cup s powdered sugar, sprinkle with slivered almonds or walnuts (optional). Veda Auger MOM’S COFFEE CAKE 2 cups flour 1 cup sugar 1 teaspoon baking pow 1 beaten egg der 1 cup buttermilk 1 teaspoon soda ½ cup salad oil 1 teaspoon cinnamon 1 cup raisins (Optional) ¼ teaspoon nutmeg Grated rind of one orange ¼ teaspoon salt Mix ingredients. Pour into greased 9 inch x 13 inch pan. Cover with topping. Topping: ½ cup brown sugar ½ cup chopped nuts ½ cup melted butter 1 tablespoon cinnamon Bake at 350o for 30 minutes. Can use applesauce in pl ace of oil in batter. Can also use some yogurt in batt er mix for tenderness. ElDula Rawlinson SOUR CREAM BUNDT CAKE 1 package yellow cake 1 cup commercial sour mix cream 1 package instant vanilla pudding 86 4 eggs ¾ cup water ¼ cup Crisco oil 3 tablespoons flour Beat above ingredients together. Grease and flour bundt cake pan. Place 1/3 of the batter into cake pan and then sprinkle c innamon and sugar mixture over batter, place 1/3 m ore of the batter on top of cinnamon mixture and the n more cinnamon mixture and then remaining batter. Bake at 350o for 50 minutes. Invert on plate upon t aking from oven or cake will stick to pan. Shauna Estep PINEAPPLE HAWAIIAN CAKE Combine 2 cups sugar and ½ cup butter. Add 4 eggs. One at a time, beating well. After adding each item, s ift 1 ½ cups flour, ½ teaspoon salt, ½ teaspoon soda and add to butter mixture, alternately with 1 (#2 can) crushed pineapple, well drained. Add ½ cup choppe d nuts and pour into well greased and floured 9 inch x 13 inch pan. Bake at 350o for 34 to 40 minutes. SKOR BAR CAKE (Great for birthdays) Norma Coombs 1 (Duncan Hines German Chocolate Cake Mix) 6 Heath or Skor bars 1 (16 oz. cool whip) thawed 87 1/3 cup Hershey’s chocolate syrup Bake cake in two round 9 inch cake pans. Cool for at l east 3 hours. Cut each bar with a sharp knife in lines about ¼ inch, then c ut the opposite direction, so you have small pieces (it is not as good if you buy the packages of pieces tof fee bits already cut.) Mix cool whip with 1/3 cup Hershey’s chocolate syrup. Add cut up bars and mix together. Cut each layer of the cake with a sharp bread knife in tw o, so you have four layers. Put one layer on cake plate and frost with the cream and bar mixture. You will have a lot of frosting between each layer. Continue to frost the layers of cake. When you are finished frost the top and sides. Bake in a sheet cake pan instead of a 9 inch x 13 inch p an. TURTLE CAKE June Campbell Melt together: 1 (14 oz.) pkg. Kraft caramels 88 1 cube butter or margarine 1 can Eagle Brand canned milk Mix 1 pkg. German chocolate cake mix as directed. Spre ad half of batter in 11 x 15 greased pan. Bake 15 min utes at 350o for 20-30 minutes. UPSIDE DOWN GERMAN CHOCOLATE CAKE Sandra Roberts Spray 9 inches x 13 inches pan and sprinkle in: 1 cup ch opped walnuts; 1 cup flaked coconut. Mix German chocolate cake mix according to package dir ections. Pour over nuts and coconut. Mix: 8 oz cream cheese, 1 cup butter, 2 ½ cups powder ed sugar. Drop by teaspoons on top of cake mix – stay away from edge of cake pan. Bake 350o for 1 hour. Michelle Seamons WACKY CHOCOLATE CAKE 3 cups flour 1 tablespoon vanilla 2 cups sugar ¾ cup oil 6 tablespoon cocoa 2 tablespoons vinegar 2 teaspoon soda 2 cups cold water 1 teaspoon salt Mix dry ingredients together. Then add wet ingredients 89 Bake 350o for 25 to 30 minutes in a 9 x 13 pan or large cookie sheet. CARAMEL BROWNIES 60 caramels ½ cup canned milk ½ cup canned milk 1 cup chocolate chips 1 German Chocolate cake 1 cup nuts (optional) mix ½ cup margarine melted Melt caramels and ½ cup milk, stirring constantly until me lted. Set aside. Grease and flour 9x13" pan. In l arge bowl combine cake mix, margarine, milk and nut s. Press half of dough into pan. Bake at 350 for 8 minutes, then sprinkle with chocolate chips. Sprea d caramels over chips, then crumble rest of dough ov er top. Bake 20 minutes. CARL’S JR. COOKIES Marci Summers 4 sticks butter 2 cups brown sugar 1 ½ cups sugar 2 tablespoons vanilla 3 eggs 6 cups flour 1 ½ teaspoons salt ½ teaspoon baking soda 1 bag chocolate chips Mix all ingredients together. Bake at 375o for 10 minutes. 90 Chris Bennett CHOCOLATE CHIP COOKIES 1 cup butter 1 teaspoon baking sod ¾ cup white sugar a ¾ cup brown sugar 3 cups of flour 1 teaspoon vanilla 3 cups chocolate chips 1 ½ cups chopped pec ans Cream butter, sugars, and vanilla very well. Add flour an d soda. Mix in chips and nuts. Spoon balls onto baki ng sheet. Bake at 350o 12-15 min. CRUNCHY APPLESAUCE OATMEAL COOKIES Zelda Packer 2 cups sugar 2 teaspoons nutmeg 1 cup shortening 2 teaspoons cinnamon 2 eggs 1 teaspoon salt 2 cups applesauce 2 cups oatmeal 1 ½ teaspoons soda 2 cups raisins 3 ½ cups flour 2 cups walnuts Combine ingredients. Bake at 375o for 10 to 12 minutes. 91 DROP SUGAR COOKIES Paula White 1 ¾ cups sugar 1 teaspoon salt 1 cup shortening 1 teaspoon baking powder 4 eggs 1 teaspoon vanilla 4 cups flour 1 cup milk 1 teaspoon baking soda Mix shortening and sugar. Add eggs and mix. Add milk then dry ingredients. Bake at 400o for 8-10 minutes. GIANT COOKIES Betty Anderson 2 cubes margarine or 1 teaspoon baking pow butter der 1 cup brown sugar 1 teaspoon soda 1 cup white sugar 1 cup chopped nuts 2 eggs 1 pkg. chocolate chips 1 teaspoon vanilla 1 cup raisins 2 cups flour 2 ½ cups quick oats Large scoops. Bake at 375o for 10-12 minutes. MARGARET HASLAM’S DATE PINWHEEL COOKIES Mother of Arlene Eakle 1 cup shortening 2 cups brown sugar 92 3 eggs well beaten ½ teaspoon soda ¼ teaspoon salt 4 cups flour 1 teaspoon vanilla Cream all together divide into 2 balls. Chill good overni ght and let stand in room temperature before rolling o ut. Spread with date filling. Date Filling: 2 cups chopped dates 1 cup water (add a little conce 1 cup chopped nuts ntrated orange juic e) 1 cup sugar Cook well before spreading on cookie dough. Barbara (Bobbie) Blanthorn PINEAPPLE DROP COOKIES 1 cup brown sugar 1 cup white sugar 1 teaspoon vanilla 4 cups flour 1 cup nuts 1 cup shortening 1 teaspoon soda ½ teaspoon salt 2 teaspoon baking powder 2 eggs 1 small can or 1 cup crushed pineapple Cream shortening, sugar and eggs. Well beaten. Add pi neapple. Then dry ingredients, nuts and vanilla. Dro 93 p on a greased tin and bake in moderate oven 350o 15 minutes. BESSIE CALDERWOOD’S OATMEAL COOKIES 1 cup shortening 4 cups flour 2 cups sugar 1 cup milk 1 teaspoon salt 4 eggs, well beaten 4 cups oatmeal 1 package seeded raisins (cover with water and cook unti l tender, about 12 minutes) ¾ cup juice from raisins and add 2 teaspoons soda Cream together, shortening and sugar. Add eggs and m ilk. Mix in oatmeal, then flour and salt. Add water with soda l ast. Add raisins, 1 cup nuts or chocolate chips or cocoanut (o r any combination you want). Cook 400o for 12 min utes. Linda Johnston KILLER CHOCOLATE CHIP COOKIES Cream together well 1 cup butter (softened) 2 cups white sugar 1 cup butter flavored s 2 tablespoons vanilla hortening 4 eggs 2 cups brown sugar 94 Add: 4 cups flour 2 tablespoons baking soda 2 tablespoons baking powder Mix well after each addition: 2 cups oats (Old fashi 18 ounces chocolate c oned) hips 2 cups corn flakes I also add: raisins, cra 1 cup nuts nraisins Make into balls, place on cookie sheets sprayed with Pa m. Bake until cookies are lightly browned. If I cook t wo pans at the same time, I change to different rack halfway through. Dough can be kept in zip bag in refr igerator, it is a big recipe. Bake at 350o for 10 to 1 2 minutes. PUMPKIN COOKIES Cleo Hales 1 ½ cups shortening 1 ½ teaspoon salt 3 cups sugar 6 cups flour 3 eggs 1 ½ teaspoons soda 1 can pumpkin (#2 ½ 6 teaspoons pumpkin can) pie spice 95 Mix all together – bake 15 minutes at 350o. Frosting: Cook 3 tablespoons butter, 4 tsp. canned milk, ½ cup br own sugar until melted. Cool; add ½ cup powdered sugar, ¾ teaspoon vanilla and spread on warm cooki es like glaze. Place walnut or pecan on top if desire d. PUMPKIN COOKIES Cleo Hales 1 cup shortening 4 teaspoons cinnamon 1 cup sugar 4 teaspoons pumpkin pie spice 1 cup pumpkin ½ teaspoon salt 1 egg 1 teaspoon baking soda 2 cups flour Cream shortening, sugar; add egg and pumpkin; mix well and add dry ingredients. Bake on greased cookie sh eet dropping by teaspoon at 375o, 8-12 minutes. W hile warm, frost and place walnut or pecan on each c ookie, if desired. Frosting: Cook 3 tablespoons butter, 4 teaspoons canned milk, ½ cup brown sugar until melted. Cool; add ½ 96 cup powdered sugar, ¾ teaspoon vanilla and spread like glaze on warm cookies. If frosting sets up, reh eat slightly. RAISIN FILLED COOKIES Barbara Harris 2 cups sugar 1 cup shortening 3 eggs 6 ½ cups flour 3 teaspoons baking pow der 1 teaspoon soda 1 teaspoon salt 2 teaspoons vanilla Filling: 2 cups raisins 1 cup sugar 1 cup water (make sure raisins are covered with water; a dd more water if necessary) 1 tsp lemon juice Bring to boil for 3 minutes. Thicken with corn starch, 1 ta blespoon butter. Roll dough out on board and cut a round piece of size you want the cookie. Put 1-2 Tb sp filling on top of cookie dough (don’t go over edge ). Put another round piece of dough on top of filling and seal edges. Bake 15 minutes at 350. ROLO CENTERED COOKIES Arline Parker 97 ¼ cup oil 1 devils food cake mix 2 teaspoon milk Rolo candies 2 eggs Sugar Whip oil, milk, and eggs with wire whisk. Stir in cake mi x. Coat hands with pam cooking spray and shape d ough around rolo candy. Roll into ball and roll in sug ar and bake at 350o for 8 minutes. SUGAR COOKIES JoAnn Rich 3 ¼ cups flour ½ teaspoon salt 1 teaspoon soda Sift and set aside. Mix together: ½ cup butter, 1cup sugar, 1 egg, 1 tsp. va nilla Blend together. Add ½ cup sour cream; add dry ingredi ents. Put in another ½ cup sour cream. Bake at 3 75o for 12 minutes. Butter Cream Icing: ½ cup shortening 4 cups powder sugar ½ cup butter 2 tablespoons milk 1 teaspoon vanilla Blend until creamy. 98 WAFFLE COOKIES Dell Petersen 1 teaspoon soda 1 teaspoon baking powd er 1 cup crushed pineapple drained ½ cup nuts (Optional) 4 cups flour – more if ne eded 1 cup margarine or short ening 1 cup sugar (white) 1 cup brown sugar (pack ed) 1 teaspoon vanilla 3 eggs 1 teaspoon salt Mix well. Drop by spoon 3 inch apart in waffle iron. Bak e 1 minute on medium heat. Cool and frost with you r favorite icing. WHEATIES COOKIES Glenice Newman 3 squares (12 oz.) butter 4 cups Wheaties 2 cups brown sugar 2 cups chocolate chips 2 cups white sugar (11 to 12 oz. pac Cream with 2 teaspoons kage) vanilla 5 cups flour 4 eggs one at a time; be at good after each eg 2 teaspoons soda Nuts g Bake 350o. DO NOT OVERBAKE. I use a #30 ice cr eam scoop – flatten half-way BANANA BARS Cleo Hales 99 2 cups flour 1 egg lightly be aten 1 ½ cup sugar 1 teaspoon salt ¾ cup brown sugar 1 teaspoon sod a ½ cup butter 1 teaspoon cin namon 1 cup mashed bananas ½ teaspoon nutmeg ¾ cup coconut ½ cup sour cream Crumbs: Blend sugars and butter. Add flour and blend int o sugars and butter to make fine crumbs. Press 1 ½ cups crumbs into bottom of greased 9 x 13 inch pan. Combine in separate bowl bananas, coconut, salt soda, c innamon, nutmeg, sour cream and egg. Mix well – ad d this mixture all but ½ cup of remaining crumbs and mix to make batter. Pour batter over crumbs in pa n and top with reserved ½ cup crumbs. Bake at 350o for 30 to 40 minutes. SPECIAL K PEANUT BUTTER BARS 100 Betty Anderson 1 cup light Karo 1 cup white sugar Bring to a full boil and remove from heat. Add: 1 ½ cups peanut butter Stir until melted and smooth Pour mixture over 6 to 7 cups Special K. Spread into je lly roll pan. Topping: Melt 1 cup chocolate chips and 2 cups butterscotch chips. LEMON-CASHEW SQUARES Cleo Hales 1 cup butter 1 cup powdered sugar 2 cups flour 1 (8 oz.) pkg. cream ch 1 cup salted cashews eese 1 large package lemon p ie filling ½ cup chilled whipping c ream Mix butter, flour and finely chopped cashews. Press in b ottom of 9x13" pan. Bake at 350o till lightly brown, about 15 minutes; cool completely. Beat powdered sugar and cream cheese until fluffy. Beat ½ cup whipping till peaks form; stir in cream cheese mixture. Spread on cooled out mixture. Refrigerate. Mix lemon pie filling according to directions on package. Pour over cream cheese mixture. Refrigerate until re 101 ady to serve. Garnish with additional whipping crea m. PUMPKIN PIE SQUARES Cleo Hales 1 cup sifted flour ½ cup butter 1 cup oatmeal ½ cup brown sugar Mix together and press into a 9 x 13 pan. Bake at 350o f or 20 minutes. While crust is baking, mix together: 2 cups pumpkin, 2 e ggs, ½ teaspoon salt, ½ teaspoon ginger, 1 teaspoon cinnamo n, ½ teaspoon cloves, ¾ cup sugar and 1 cup evapor ated milk. Pour into crust. Bake 15 minutes at 350o. Remove from oven and top with a mixture of ½ cup chopped nuts, ½ cup brown sugar and 2 tablespoons butter. Conti nue baking until set. (25-30 minutes). Cool and serv e with whipped cream or ice cream. 102 Marlene Archibald EGG BUTTERSCOTCH OATMEAL COOKIES 1 cup flour ½ cup butter ½ teaspoon soda 1 cup brown sugar ½ teaspoon salt 1 teaspoon vanilla 1 cup quick-oats ½ cup chopped nuts Mix butter, sugar, eggs, and vanilla. Add all dry ingredie nts and blend. Shape into small balls and place on a greased cookie sheet. Bake 325o oven for about 16 minutes. Makes 2 ½ dozen cookies. PEANUT BUTTER KRISPIES JoAnn Rich 1 cup light corn syrup 1 cup sugar Mix in large pan. Cook stirring frequently until mixture be gins to boil. Remove from heat. Stir in 1 cup peanut butter and mix well. Add 6 cups Rice Krispies, stir u ntil coated. Spray mold or pan with Pam. RICE KRISPIES DESSERT Mabel Kay ¾ cup melted butter 1 cup chopped nuts ½ cup brown sugar 3 cups Rice Krispies 1 cup toasted coconut 103 Mix together. Pat ½ mixture in 9” x 13” pan. Spread e venly. Cut ½ gallon vanilla ice cream in ½ slices. Lay on top of mixture. Put the other half on top and freeze hard. Topping: 2 boxes frozen raspberries ½ teaspoon lemon juice 2 tablespoons corn starch ¼ cup water ½ cup sugar Mix and let thicken. Dip over squares. Lila Miller BUTTER CREAM ICING 1 (4 ounce) package Philly Cream Cheese 3 tablespoons top cream (or canned milk) 2 tablespoons melted butter 2 cups powdered sugar 1 teaspoon vanilla Beat until smooth. ROYAL ICING Yields – 1 cup Marilyn Dalton 104 1 ¼ cups powdered sugar 1 egg white 1/8 teaspoon cream of tartar Place all ingredients in non-plastic mixing bowl. Beat at h igh speed for 5 minutes until frosting is glossy and h olds peaks. The frosting dries very quickly, so cover with plastic wrap when not being used. I usually double this recipe. Desserts CHERRY CINNAMON COBBLER Jean Humpherys Filling: 2 to 3 cans cherry pie filling poured into 9 inch x 9 inch pan. Top rounds Combine in bowl: 1 ½ cups flour 2 teaspoons baking powder ½ teaspoon salt 105 2 tablespoons brown sugar ½ cup walnuts or pecans Cut into above mixture: ¼ cup shortening Combine: 1 slightly beaten egg and 2 tablespoons milk Add to above mixture and blend. Add a few drops more milk if needed. Roll out on floured surface to 14 inch x 12 inch rectangle. Brush surface with 2 tablespoons soft butter or mar garine. Combine 3 tablespoons brown sugar and ¼ teaspoon cinnamon Sprinkle over dough Roll up starting with 12 inch side. Cut into ¾ inch slices Place rolls (like cinnamon rolls) on cherry filling. Bake at 400o for 25 to 30 minutes. Remove from oven and glaze top with: (Combine to mak e a glaze) ½ cup powdered sugar, 1 tablespoon lemo n juice. Serve with whipped cream or vanilla ice cream. 106 CHOCOLATE ÉCLAIR DESSERT Ruth Perkins Whole graham crackers (about 2 packages) 2 packages (3 ½ ounces) instant vanilla pudding 3 cups milk 8 ounces frozen whipped topping 1 can milk – chocolate ready-to-spread frosting 1 tablespoon milk In 9 x 13 pan place one layer of graham crackers. Mix vanilla pudding with milk, mix in frozen whipped toppi ng. Spread half of mixture on layer of crackers. Pu t another layer of grahams in pan. Top with remaini ng half of pudding. Add another layer of crackers. Mix frosting with milk for spreading consistency. Spr ead frosting over top layer of crackers. Refrigerate 1 2-24 hours. Can be frozen. CHOCOLATE-CHERRY COBBLER Karen Allen This recipe is good to cook in a Dutch oven 2 cans cherry pie filling 1 chocolate cake mix over top 1 (20 ounce) cherry coke over top 2 cubes butter cut into pieces put on top 107 Cook 30 to 45 minutes ICE CREAM TORTONI Katie Bowcutt Brown in oven and cool: 1 cup coconut and 1 cup sliced almonds. Mix above with1/2 gallon soft vanilla ice c ream. Spoon into cupcake paper cups and tins. Pu t half cherry on top. Cover with waxed paper and the n foil. Return to freezer to set. Makes around 18 cu ps TUTTI FRUIT: ICE CREAM (6 quarts) Cleo Hales Juice 5 oranges or 12 oz. can orange juice concentrate. Juice 5 lemons or ¼ cup realemon juice. #2 can crushed pineapple 5 mashed bananas 3 pint frozen strawberries, raspberries or peaches 3 cups sugar 1 pint whipping cream or 1 quart half and half 1 can evaporated milk Mix all ingredients together except milk and cream. Stir a nd mix well. Put in 6 quart freezer; add cream and canned milk. Finish filling with milk. Leave 2 ½ inch 108 es at the top. APPLE CRISP Jennifer Moser 9 inch x 13 inch x 2 inch pan: Sliced apples (as many as 1 ½ cups rolled oats you like) 2 ¼ teaspoons cinnamon 2 ¼ cup brown sugar 2 ¼ teaspoons nutmeg 1 ½ cups flour 1 cup soft butter 8 inch square pan: Sliced apples (as many as y 1 cup rolled oats1 ½ teasp ou like) oons cinnamon 1 ½ cup brown sugar 1 ½ teaspoons nutmeg 1 cup flour 2/3 cup soft butter o Preheat oven to 375 F. Stir together brown sugar, flour, rolled oats, cinnamon and nutmeg in a big bowl. Cu t in butter until crumbly. Place sliced apples (as ma ny as you like) in a greased 8 inch square pan or 9 inch x 13 inch baking dish. Spread mixture over app les. Bake 30 to 40 minutes or until apples are tend er and topping is golden brown. FROZEN PINEAPPLE-PEACH TOPPING 20 peaches peeled and diced 2 cups sugar Juice of 2 lemons 6 ounce can of frozen orange juice 1 small can crushed pineapple 109 Carma Bradshaw Combine above ingredients and freeze in pint containers. Good on ice cream or cake. Vivian Evans BRUCE EVANS’ FAVORITE COBBLER 2 cups flour ½ teaspoon salt 4 teaspoons baking po 4 tablespoons sugar wder 1 beaten egg ½ cup shortening ½ cup milk Add shortening to dry ingredients and mix until it crumble s, add beaten egg and milk then stir just until moiste ned. Peel and slice apples or peaches. Place in 11 inch x 14 inch pan. Sprinkle with sugar, cinnamon a nd nutmeg. Spoon mixture over fruit. Bake at 375o until fruit bubbles and top is brown approximately 45 minutes. Makes a crispy crust. CHEESECAKE DELIGHT Suzanne Merrell First Layer: 2 cups flour 1 cup margarine ½ cup sugar Mix ingredients with a fork. Crumble onto cookie sheet. Bake at 350o for 15 minutes, stirring about every fiv 110 e minutes. Cool. Put it in the bottom of a Tupperware dish saving some to put on top of the crust later. Second Layer: 1 (8 oz.) cream cheese 12 oz. Cool Whip 1 cup powdered sugar Soften the cream cheese and then add the other ingredie nts; mix. Third Layer: Strawberry Danish dessert 1 package frozen raspberries Mix these two and add on top of the cream cheese layer. Then top with the leftover crumb mixture from the fi rst layer. Refrigerate at least 3 hours. For a thicker (size-wise) dessert, double the recipe. Mavis Kotter WATER GATE DESSERT Mix together 1 cup flour and ½ cup butter (melted). Pat out in a pan and bake 15 to 20 minutes at 350o. When cool crumble and add ½ cup nuts. Grease 9x13 pan and put ¾ of the crumbs flattened down. 111 Mix 1 (8 ounce) cream cheese, 1 cup powdered sugar. Mix together well. Add ½ carton 12 ounce cool whip. Spread on crumb mixture. Mix 2 packages instant pi stachio pudding in 3 cups milk. Spread on cheese fi lling. Top with rest of crumb mixture. If desired, ad d more nuts. Serves 12 to 15. PUMPKIN DESSERT Carma Bradshaw 1 large can pumpkin 1 teaspoon cinnamon 1 large can evaporated ½ teaspoon all spice milk ½ teaspoon cloves 3 eggs ½ teaspoon salt 1 cup sugar Beat eggs – mix in other ingredients except yellow cake mix. Pour into 9 x 13 inch dripper pan. Sprinkle yellow cake mix over egg mixture and drizzle 1 ½ cubes melted margarine over top. Bake at 350o for 1 hour. June Campbell BANANA SPLIT CAKE DESSERT 1 pkg. (12 oz.) vanilla waf ers 1 cup (1/2 lb.) butter or margarine ½ cup (1/4 lb.) butter or margarine 2 eggs 1 teaspoon vanilla 4 cup powdered sugar 112 1 can (20 oz.) crushed pi ingmaraschino cherrie neapple, well drained s 3 to 4 bananas, sliced Chopped nuts Lemon juice Chocolate syrup or fudge 2 cup frozen whipped topp sauce 1. Crush vanilla wafers (4 cups crumbs) melt ½ cup but ter. Pour over crumbs; mix well. Press into 9 x 13 x 2” pan and refrigerate 30 minutes. 2. Combine powdered sugar, 1 cup butter, eggs, and va nilla. Beat with electric mixer until well blended and smooth, at least five minutes. Spread over vanilla w afer crust. 3. Spread well drained pineapple over filling. Dip bana na slices in lemon juice and place on top of crushed pineapple layer. Cover completely with whipped topp ing. Garnish with cherries and nuts; then drizzle cho colate syrup over entire top. Extra syrup may be dri zzled over each serving as it is served. Candy CREAM NUT LOAF (FUDGE) Veda Auger 113 3 cups sugar 1 ½ cup half and half ½ cup white karo syrup Mix and bring to boil on high 5 minutes and then turn to low and boil until forms ball about 20 minutes (or lon ger). Add: ¼ teaspoon cream of tartar, ½ pound butter, 1 teaspoon vanilla. Beat well and add nuts. Can caramelize sugar and add to boiling mixture through stra iner. FUDGE (NO FAIL RECIPE) Arlene Eakle 3 cups sugar 2 tablespoons butter 2 tablespoons cocoa 1 ½ teaspoon vanilla 1 ¼ cup milk nuts (chopped) 3 tablespoons corn syr ½ teaspoon baking powd up er When sugar and cocoa are in pan mix until all lumps are gone. Put the milk and corn syrup. Then cook until boiling, cover for 3 minutes. Boil until soft ball, tak e off stove. Cool to 110o. Add butter and baking powd er and cool, when not quite cool stir then put on platt er. 114 BESSIE CALDERWOOD’S PEANUT BRITTLE 2 cups sugar 1 cup white syrup 1 cup hot water Boil until it spins a long thread (232o) Add 3 cups peanuts. Stir and cook until the color you wa nt (280o) Remove from stove and add: 1 tablespoon butter 1/8 teaspoon salt 1 teaspoon vanilla 2 teaspoons soda Stir vigorously, one way and then the other Pour out onto buttered cookie sheet. PENOCHE Shauna Estep Put in a heavy saucepan: 4 cups sugar 115 2 tablespoons white karo 2 cups heavy cream Carmelize in heavy skillet: 1/3 cup sugar Add ¾ cup water and mix well Stir syrup into mixture in saucepan. Cook to soft – to – medium ball stage (can pick up). Put 1 tablespoon butter or margarine in glass mixing bowl . Pour hot mixture over butter. Let cool until comforta ble to touch. Beat with mix master until creamy. R oll in rolls and wrap in waxed paper. PENOCHE Shauna Estep 3 cups sugar 1 ½ cups heavy cream 2 tablespoons white Karo syrup Cook to medium ball stage. Pour over 2 tablespoons real butter. Let cool and beat. Add pecans or walnuts. SOFT CARAMEL Linda Johnston I got this recipe from Eithel Kerr many years ago. In a heavy 4 quart pan place: 116 1 cup white sugar 1 cup butter 1 cup white Karo syrup 1 cup brown sugar, firmly pack 1 can Eagle brand milk ed Place over medium heat and stir constantly while sugar i s dissolving. Wash down sides of pan several times before candy comes to boiling point. Place cooking thermometer in candy and continue cookin g, stirring constantly to 230o (or very firm ball when dropped into cold water) Remove from heat and stir for a few minutes and pour in to a buttered pan to cool. Add nuts if desired before pouring. When cool, cut into squares and wrap in wa x paper. I use this same recipe to make my caramel popcorn. Just cook to lower temperature (200o) and pour over a c ouple of very large bowls of popcorn. VERY GOOD. CORN CRISPS Sandra Roberts 1 square margarine 1 tablespoon water 1 cup brown sugar 1 teaspoon vanilla 1 cup Karo syrup 117 Boil until sugar dissolves and it thickens. Remove from h eat and add ¼ teaspoon baking soda and pour over corn crisps. Cindy Weidman PEANUT BUTTER CRACKLES 1 ¾ cups flour, sifted ½ cup brown sugar, firml ½ cup butter or margarine y packed ½ cup peanut butter (cre 1 teaspoon vanilla amy or chunky) 1 egg 1 egg SugarChocolate candy ki 1 teaspoon baking soda sses or stars ½ teaspoon salt ½ cup sugar Sift together flour, baking soda and salt. Stir butter or ma rgarine to soften and mix in peanut butter until blende d. Gradually, add sugar, mixing until creamy and we ll blended. Beat in egg and vanilla. Stir in flour mix ture until mixed. Shape dough into 1 inch balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375o for about 1 0 minutes or until light brown. Put chocolate kisses or stars on cookies immediately after they have been taken out of the oven. Press candy into cookie lightl y so they will stick on top. 118 PEANUT BUTTER TREATS Carma Bradshaw 1 package graham crackers, crushed ½ cup butter or margarine 2 cups powder sugar 1 cup peanut butter (large) chunky is better 6 ounce package milk chocolate chips Combine above ingredients except for chocolate chips. Mi x with beater, if too thick, add some milk. Press into 8 inch square pan, cover with melted chocolate chip s. Cover and chill in refrigerator. Set at room tempe rature before cutting. Don’t eat too much! ALMOND TOFFEE BARS Alice Weidman Crust: 1 cup butter 1 cup brown sugar 2 cups flour Mix well and press on bottom of 8x11" pan. Bake at 350 o for 10 minutes. Filling: 4 eggs 2 teaspoons baking po 2 teaspoons vanilla wder 119 2 cups coconut 2 cups brown sugar 2 tablespoons flour 1 teaspoon salt 2 cups nuts, chopped Mix well and pour over crust. Put back in oven and bake at 350o for 25 minutes. Cool and cut into bars. DO N OT OVER BAKE. Jennifer Moser FROSTED PEANUT BUTTER FINGERS 1 cup butter or margari 1 ½ teaspoons vanilla ne 2 ½ cups quick oats 1 ½ cup brown sugar 2 cups flour 1 cup sugar 1 teaspoon baking sod 2 ½ cup creamy pean ut a butter, di ½ teaspoon salt vided 1 egg Chocolate Frosting: 6 tablespoons butter or margarine 4 cups powdered sugar ½ cup baking cocoa 1 teaspoon vanilla 6 to 8 tablespoons milk In a mixing bowl, cream butter and sugars. Add 1 cup pe anut butter, egg and vanilla; mix well. Combine oats 120 , flour, baking soda and salt; add to the creamed mix ture. Spread into a greased 15 inch x 10 inch x 1 inc h baking pan. Bake at 350o for 13 to 17 minutes or until golden brown. Cool slightly on a wire rack ab out 12 minutes. Spread with remaining peanut butter . Cool completely. In a mixing bowl, combine the b utter, powdered sugar, cocoa, vanilla and enough mil k to achieve spreading consistency. Spoon over pea nut butter layer, then spread. Cut into bars. Yield 3 dozen. TAFFY RECIPE Linda Johnston 2 cups sugar ½ cup water 1 tablespoon light corn syrup 3 tablespoons vinegar 1 tablespoon butter 1 teaspoon or more of wintergreen flavoring (or any other flavor – cinnamon candy flavoring) Boil to 260o or until a small amount that is dropped into c old water forms a very firm ball. Pour out onto buttere d pan until cool to the touch. Butter hands well, begin to gather taffy together. Start stretc hing and pulling until taffy lightens in color. Pull into a 121 twisted rope and lay out on buttered surface. Score pi eces with knife. Break apart, wrap in wax paper pieces. VINEGAR TAFFY Arlene Eakle 2 cups karo syrup red or blue label 1 cup sugar 2 tablespoons butter 1 tablespoon vinegar ¼ teaspoon baking soda 1 teaspoon vanilla Combine first four ingredients in saucepan, bring to boil o ver medium heat, stir constantly till sugar dissolves. Continue cooking to hard ball stage (250o F.) or till a small amount forms a hard ball in very cold water. Remove from heat, stir in soda and vanilla, and beat until smooth and creamy. Pour into buttered pan. W hen cool enough to handle, pull with fingers till satiny and light-colored. Pull into long strips ¾ inch in dia meter, cut into 1 inch pieces with scissors. Wrap ea ch piece in wax paper. Makes 1 ¼ pounds BUTTER MINTS – Follow vinegar taffy recipe – use 4 ta blespoons butter – 1 teaspoon vinegar- Use ½ teasp oon 122 pepper mint, ¼ teaspoon vanilla. NO-COOK PEANUT BUTTER COCONUT ROLL Ar lene Eakle ¼ cup peanut butter ¼ cup Karo syrup, blue label 2 teaspoons water 3 tablespoons nonfat dry milk solids ¼ teaspoon salt 1 2/3 cups sifted confectioners’ sugar 1 cup moist shredded coconut, cut fine Blend peanut butter and Karo syrup; stir in water. Comb ine milk solids, salt and confectioners’ sugar, stir into Karo mixture. Add coconut and knead until thoroughl y blended. Form into roll. Cut into slices. Makes a bout ¾ pound candy. “BLUE RIBBON” CHRISTMAS DIVINITY 2 cups sugar ½ cup corn syrup ½ cup hot water ¼ teaspoon salt Cook until hard-ball stage (248o F.) 2 stiff-beaten egg whites 1 teaspoon vanilla 123 Arlene Eakle Beat until stiff and pour syrup slowly over whites beating all the time. When candy holds shape, add vanilla. Drop by spoonfuls onto waxed paper. If desired, add 2 drops food coloring to tint. CARAMEL APPLES Arlene Eakle 6 medium sized red a 1 cup light cream pples 2 tablespoons butter 1 cup sugar 1 teaspoon vanilla ¾ cup dark corn syrup Stick wooden skewers into stems of apples. Combine s ugar, syrup, cream, and butter. Cook over low heat until sugar dissolves. Cook to very hard-ball stage ( 254o to 260o) without stirring. Remove from heat; a dd vanilla. Dip apples into syrup (work fast). Roll in coarsely chopped nuts if desired. Place upright on well – greased cookie sheet to cool. Makes 6. Carme l candy recipe can be used for popcorn or cereal ball s. Use 6 to 8 cups to one recipe. CARAMEL APPLES Arline Parker 2 cups sugar p 2 cups white karo syru 1 square butter 124 1 teaspoon vanilla 2 cups canned milk Boil syrup, sugar, salt until thick. Add butter, milk, stirring constantly. Cook to firm ball stage. Cover on cold apples. Put in fridge. For popcorn cook to medium ba ll. DIVINITY Arline Parker 2 cups sugar ½ cup water ½ cup white karo syru 2 egg whites well beat p en Cook sugar, syrup, water to barely stiff ball stage. Add to beaten eggs whites. Beating all while adding. Conti nuing to beat until its hard enough to spoon out on w ax paper. Beverages & Miscellaneous PUNCH Sharon Green 1 envelope cherry flavored soft drink powder 125 1 envelope strawberry flavored soft drink powder 2 cups sugar 2 quarts cold water 1 (6 ounce) can frozen orange juice concentrate 1 (6 ounce) can frozen lemonade concentrate 1 quart ice cubes 3 ½ cups chilled ginger ale Combine first three ingredients. Add water stir to dissolve . Add concentrate. Chill. Pour over ice cubes. Pour ginger ale slowly down side of container. Makes 4 quarts. PUNCH Marilyn Dalton 1 small can frozen lem 10 cups water onade 1 teaspoon vanilla 1 small can frozen ora 1 teaspoon almond flav nge juice oring 1 ½ cups sugar EGG NOG Vivian Evans Using a blender, beat one dozen eggs together until foa 126 my. Add: 1 ½ cup canned milk 2 cups sugar 2 small packages vanilla instant pudding 1 gallon milk 2 teaspoons vanilla Sprinkle nutmeg Beat egg, add pudding and canned milk, add rest of ingr edients and mix all together. If you want it richer ad d 1 quart commercial egg nog. Makes 1 ½ to 2 gall ons depending on whether you add commercial egg nog. Good for the holidays. JoLynn Jex THE BEST DIET EGG NOG 6 cups skim milk 2 tsp butter rum extrac 1 cup Egg Beaters t Sweetener 2 tsp real vanilla ground nutmeg & cinn amon Heat milk, egg beaters, and sweetener in microwave until thickened. Stir every minute or so. Remove from h eat and add rest of ingredients. Cover mix tightly in plastic wrap and chill. Sprinkle with nutmeg & cinna 127 mon. JoLynn Jex NO-EGG NOG 1 pkg sugar free Instant Vanilla pudding, 6 cups skim mil k, 2 tsp butter rum extract, nutmeg & cinnamon. Ble nd pudding & 2 cups milk. Chill 5 minutes. Add re st of milk and spices. Serve chilled. APRICOT OR PEACH JAM 15 cups peaches 15 cups sugar Boil 15 minutes. Add 4 pkgs orange Jello. Stir well unt il completely dissolved. MOCK CRAB CAKES 2 cups grated zucchini - peel off skin to remove green c olor 2 large eggs, lightly beaten 1 cup fine bread crumbs 3 green onions, chopped 2-3 tsp Old Bay seasoning 1 tsp mayonnaise Oil 128 Drain zucchini well, pressing between layers of paper tow el. Combine zucchini, eggs, bread crumbs, onions, Old Bay and mayonnaise in a large bowl. Divide mixture into 8 portions, shaping each into a patty. Pour oil to a depth of ½ inch into a large heavy skillet. Fry patties in hot oil over medium high heat for 2 minute s on each side. Drain on paper towels. Serve with tartar sauce. from the fridge of Bessie Calderwood RECIPE FOR HAPPINESS Pray often, Fill your mind with truth, Fill your life with service, Fill your heart with love. ADVICE FROM SHAUNA ESTEP Always make time for each other!!! 129 Index of Recipes My Favorite Recipes 1 Equivalents 2 Appetizers, Pickles, Relish Bacon Wrapped Water Chestnuts 3 Cocktail Franks 3 Deviled Eggs 3 Spinach Dip 3 Mexican Chip Dip 4 El-Matador Salsa 4 Salsa Dip 4 Roma’s Dip Garland Café 5 Pickled Cukes 5 Veggie Squares 5 Mustard Pickles 6 Pickled Eggs 7 Sweet Memories Pickles 7 Dill Pickles 7 Relish 7 Sweet Pickles 8 Pickled Beets 8 Beet Pickles 8 Summer Pickles 9 130 Soups, Salads, Sauces, Dressings Best Ever Chili 9 Cheddar Cheese Soup Clam Chowder 10 Clam Chowder 10 Clam Chowder 11 10 Comforting Chicken Noodle Soup 11 Potato Cream Soup Hamburger Soup 12 Italian Soup 13 Vegetable Soup 13 Spaghetti Soup 13 12 Taco Soup 14 Andelin Gable House Cream of Zucchini Soup Scalloped Oysters 15 Blueberry Jello Salad 15 Cherry Nut Salad 15 Dig Deep Salad 16 Frozen Fruit Salad 16 Fruit Salad 16 Lemon Jello Salad 17 Orange Fluff Salad 17 131 14 Mandarin Orange Fluff Salad Oriental Salad 18 Macaroni Salad 18 17 Red Jello Cranberry Salad 18 Lemon Cream Salad (7-Up Salad) Cauliflower/Lettuce Salad 19 Cranberry Salad 19 Sweet Coleslaw 20 Grandma’s Green Salad 20 Chicken and Artichoke Salad Chicken Salad 20 21 Applebee’s Oriental Chicken Salad 21 Chicken Salad 22 Delisious Aspic 22 Frozen Fruit Salad 23 Macaroni Chicken Salad Pretzel Salad 23 24 Taco Salad 24 Sunrise Dressing 24 Gravy Foo Young Sauce 25 132 19 Main Dishes Barbeque Spare Ribs Beef Short Ribs 25 25 Best Meat Loaf with Meat Sauce 25 Cabbage Rolls 26 Chicken Breast Casserole 27 Chicken 28 Chicken Flour Enchiladas 28 Chicken Fajitas 28 Comforting Chicken 29 Fried Rice 29 Sweet & Sours 29 Klusky Noodles Casserole 30 Rice Casserole 30 Arizona Hot Cha Chas 31 Chinese Sundaes 31 Porcupine Meatballs Potato Casserole 31 31 Zucchini Casserole 32 Chicken Rolls 32 Mandarin Sweet & Sour Chicken 32 Southwest Chicken 33 Parmesan Chicken 33 Rice-Cheese Casserole 34 Tiny Spicy Chicken 34 133 Chicken Pot Pie 34 Corn and Beef Caserole 35 Dinner in a Pumpkin 35 Dutch Oven Chicken Dinner Fettucini Alfredo 36 Manicotti (Easy Peasy) 37 Spaghetti Casserole 37 Lasagna 37 Lasagna 38 36 Baked Beans 39 Baked Beans 39 Eithel Kerr’s Baked Beans 39 Eithel Kerr’s Sunday Potatoes Dutch Oven Potatoes Banana Squash 40 Deluxe Carrots 40 39 39 Eithel Kerr’s Frozen Corn 40 Candied Yams or Carrots 41 Twice Baked Potatoes 41 Eithel Kerr’s Yams 42 Zucchini Squash and Parmesan Cheese 42 Breads, Rolls, Pies and Pastry 134 Eithel Kerr’s Bread Sticks 43 Eithel Kerr’s Cornbread 43 Date Bread 43 Dill Bread 44 Bread Sticks 44 Eithel Kerr’s Banana Bread Orange Raisin Bread Zucchini Bread 45 Nauvoo Bread 45 44 45 Eithel Kerr’s Whole Wheat Bread 46 Ann’s Easy Rolls 46 Eithel Kerr’s Basic Roll Recipe 47 Eithel Kerr’s Traditional Roll Dough Never Fail Yummy Rolls 48 Eithel Kerr’s Bread Dressing Basic Pie Dough 48 48 Fresh Strawberry Pie 49 Cherry-O-Cream Cheese Pie 50 Mountain Mama’s Mud Slide Pie 50 Eithel Kerr’s Cinnamon Rolls Viennese Apple Pastry 51 German Pancakes 52 Applesauce Cake 52 135 50 47 Fresh Apple Cake 53 Fresh Peach Cheesecake 53 Chopped Apple Cake 54 Moist & Yummy Zucchini Cake Mom’s Coffee Cake 54 Sour Cream Bundt Cake 55 54 Pineapple Hawaiian Cake 55 Skor Bar Cake 55 Turtle Cake 56 Upside Down German Chocolate Cake Wacky Chocolate Cake 56 56 Caramel Brownies 57 Carl’s Jr. Cookies 57 Chocolate Chip Cookies 57 Crunchy Applesauce Oatmeal Cookies Drop Sugar Cookies Giant Cookies 58 58 58 Margaret Haslam’s Date Pinwheel Cookies Pineapple Drop Cookies 59 Bessie Calderwood’s Oatmeal Cookies Killer Chocolate Chip Cookies Pumpkin Cookies 60 Pumpkin Cookies 61 Raisin-filled Cookies 61 136 60 59 58 Rolo centered Cookies Sugar Cookies 62 Waffle Cookies 62 62 Wheaties Cookies 63 Banana Bars 63 Special K Peanut Butter Bars Lemon Cashew Squares 64 Pumpkin Pie Squares 64 63 Egg Butterscotch Oatmeal Cookies 65 Peanut Butter Krispies 65 Rise Krispies Desserts 65 Butter Cream Icing 66 Royal Icing 66 Desserts Cherry Cinnamon Cobbler 66 Chocolate Eclair Dessert 67 Chocolate Cherry Cobbler 67 Ice Cream Tortoni 69 Tutti-fruit Ice Cream 68 Apple Crisp 68 Frozen Pineapple Peach Topping Bruce Evans’ Favorite Cobbler Cheesecake Delight 69 Watergate Dessert 70 137 69 69 Pumpkin Dessert 70 Banana Split Dessert 71 Candy Cream Nut Loaf (Fudge) 71 Fudge (No Fail Recipe) 72 Bessie Calderwood’s Peanut Brittle 72 Penoche 73 Penoche 73 Soft Caramel 73 Corn Crisps 74 Peanut Butter Crackles 74 Peanut Butter Treats 75 Almond Toffee Bars 75 Frosted Peanut Butter Fingers 75 Taffy Recipe 76 Vinegar Taffy 76 No Cook Peanut Butter Coconut Roll Blue Ribbon Christmas Divinity 77 Caramel Apples 77 Caramel Apples Divinity 78 77 78 Beverages & Miscellaneous Punch 79 Punch 79 Egg Nog 79 Best Diet Egg Nog 80 No-Egg Nog 80 Apricot or Peach Jam 80 Mock Crab Cakes 80 Recipe for Happiness 81 Advice from Shauna Estep 81 138
