APPETIZERS:
I love the idea of appetizers. They say, “I have all the time in the world. Let’s make an evening out
of this.” Lori sent me this story. I love it.
A young and successful executive was traveling down a neighborhood street, going a bit too fast in
his new Jaguar. He was watching for kids darting out from between parked cars and slowed down
when he thought he saw something. As his car passed, no children appeared. Instead, a brick
smashed into the Jag’s side door! He slammed on the brakes and spun the Jag back to the spot from
where the brick had been thrown. He jumped out of the car, grabbed some kid and pushed him up
against a parked car shouting, “What was that all about and who are you? Just what the heck are
you doing?!!”
Building up a head of steam he went on. “That’s a new car and that brick you threw is going to cost
a lot of money. Why did you do it?!!”
“Please, mister, please. I’m sorry, I didn’t know what else to do!” pleaded the youngster. “I threw
the brick because no one else would stop...” tears were dripping down the boys chin as he pointed
around the parked car. “It’s my brother,” he said. “He rolled off the curb and fell out of his
wheelchair and I can’t lift him up.” Sobbing, the boy asked the executive, “Would you please help
me get him back into his wheelchair? He’s hurt and he’s too heavy for me.”
Moved beyond words, the driver tried to swallow the rapidly swelling lump in his throat. He lifted
the young man back into the wheelchair and took out his handkerchief and wiped the scrapes and
cuts, checking to see that everything was going to be okay.
“Thank you and God bless you,” the grateful child said to him. The man then watched the little boy
push his brother down the sidewalk toward their home. It was a long walk back to his Jaguar....a
long, slow walk. He never did repair the side door. He kept the dent to remind him not to go
through life so fast that someone has to throw a brick at you to get your attention.
God whispers in your soul and speaks to your heart. Sometimes when you don’t have time to listen,
He has to throw a brick” at you. It’s your choice: Listen to the whisper—or wait for the brick.
Prayer to your Heavenly Father is the best means of communication between two people. Many a
marriage has been completely transformed by initiating a practice of regular prayer. The success of
many marriages can be attributed to obeying Proverbs 3:5-6, which states, "Trust in the Lord with
all your heart; do not depend on your own understanding. Seek his will in all you do, and he will
direct your paths
Someone once said, "You can't quarrel with the woman you pray with every day." There is
something humbling about getting down on your knees together that is emotionally beneficial to
both parties. Many couples have acknowledged that they rise from their knees more genuinely
intertwined than before they prayed.
Appetizers
1
BACON WRAPPED BROWN SUGAR SMOKIES by Monica Warden Hurst
1 lb.bacon
brown sugar
I lb. Little Smokies
Cut strips of bacon into thirds. Wrap strips around each little smokie and secure with a toothpick.
Place one layer of bacon wrapped smokies in bottom of crockpot.. Cover completely with brown
sugar.. Repeat until all are covered.. Cook in crockpot for 3-4 hours.
Oven version
Line baking sheet with aluminum foil. Cover the bacon wrapped smokies with brown sugar. Bake
at 375 for 45 minutes.. Broil last few minutes for a crispy top.
BAKED ONION DIP (JED)
1 (8 ounce) package shredded sharp Cheddar cheese (or Swiss)
2 cups Best Foods Real mayonnaise
2 cups chopped sweet onion (Texas Sweet or Vidalia), finely chopped
2 tablespoons grated Parmesan cheese (optional)
dash garlic salt (optional)
Preheat oven to 350 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish
and sprinkle with Parmesan cheese. Bake in the preheated oven 20 to 30 minutes, or until onions
are tender and the mixture is bubbly and lightly browned.
BAKED CHEDDAR VIDALIA ONION DIP
Serves: 16
1 large Vidalia onion or other sweet onion (about 1 lb or 3 cups) finely chopped
4 oz pepper-jack cheese, shredded
8 oz cheddar cheese, shredded
4 oz cream cheese
1/2 cup mayo
1/4 tsp dried thyme
Heat oven to 375. Place 2 cups onion in a bowl. Place shredded cheeses, cream cheese, mayo,
thyme and remaining 1 cup onion in bowl of food processor. Process until fairly smooth. Mix with
onion in bowl. Spoon into shallow 6 cup baking dish. Bake for 20 minutes. Stir. Bake 10 more
minutes. Cool slightly. Serve with crackers or toast.
Appetizers
2
BLACK BEAN AND CORN SALSA By Karen Wood
1 can black beans rinsed and drained
6 - 8 Roma tomatoes diced
1 can shoepeg corn, rinsed and drained
1 - 2 Tbsp white wine vinegar
1 8 oz. can diced green chilies
juice of 1 - 2 fresh limes
1 medium red onion diced
1 tsp cumin (optional)
1 - 2 avocados diced
chopped fresh cilantro (optional)
Toss all together and serve with tortilla chips, quesadillas, or fajitas
CHEESECAKE BALL
1cup powdered sugar
1 ½ Tbsp. brown sugar
1 tsp. vanilla
1 8 oz. cream cheese softened
1 stick butter
Add cinnamon to taste
Mix the butter and cream cheese then add the rest of the ingredients. Blend until firm. Cover and
chill in fridge for 6 hours. When semi firm, shape into a ball. [This is still pretty soft, so place in
small serving bowl and create ball shape.] Serve with honey or cinnamon Graham cracker sticks,
or Vanilla Wafers.
CRAB SPREAD By Kay Rees
1 can crabmeat (fresh may be used)
1/2 cup chopped celery
1/4 cup green onion, minced
1/2 cup mayonnaise
dash Worcestershire sauce
little lemon juice
1/2 cup grated cheddar cheese
Mix and spread on English muffins. Put under broiler until bubbly and brown around the edges.
Can be used on bread rounds for an appetizer.
Appetizers
3
FROZEN FRUIT COCKTAIL By Kay Rees
12 peaches
2 cup sugar
1 lb green grapes
1 small can crushed pineapple
3 lemons; juiced
3 oranges; juiced
(or 1 1/2 cups orange juice)
frozen raspberries (barely thawed)
Sprinkle peaches with sugar. Cut grapes lengthwise. Mix together and freeze. Serve with frozen
raspberries (barely thawed).
GRAPEFRUIT AND CRAB COCKTAIL By Kay Rees
Serves: 16
7 oz crabmeat
2 cups canned grapefruit sections; undrained
1 pt. catsup
46 oz tomato juice
2-4 lemons; juiced
Salt
pepper
little sugar
Tabasco
Worcestershire sauce
Combine and chill thoroughly.
HOT CRAB SPREAD By Kay Rees
1 can crab, drained (squirt lemon over)
2 packages Cream Cheese; softened
2 Tbsp. milk
1 Tbsp. finely chopped green onion
1/2 tsp. Tabasco sauce
1/2 tsp. horseradish
1/4 tsp. Salt, scant
dash pepper
Blend all ingredients, mixing well and place in greased (9x9) pan. Cover with sliced almonds. Bake
in a 350°F oven for 15 minutes or until cheese bubbles. Serve with crackers (Carr or Matsos
brand).
Appetizers
4
ITALIAN CHEESE BALL By Sharon Salisbury
8 oz Cream Cheese
2 cup grated cheddar cheese
3/4 oz dry Italian dressing mix
2 Tbsp. sour cream
2 Tbsp. fresh parsley
Blend. Form into a ball. Cover with saran wrap. Chill.
LITTLE SMOKIES By JaNae Hay
2 pkgs. li’l smokies
1 bottle chili sauce
1 small jar grape jelly
Combine all ingredients in a slow cooker. Cover and cook on low for 1-2 hours or until heated
through.
LION HOUSE STUFFED MUSHROOMS
50 medium-sized fresh mushrooms
1/2 pound country style sausage
1 package (8oz) cream cheese
3 tablespoons fresh chopped parsley
1 teaspoon garlic powder
salt and pepper to taste
Wash and remove stems from mushrooms. Combine uncooked sausage with remaining ingredients.
Using a small spoon fill each mushroom cap with about two teaspoons of filling. Place in a large
baking pan and cover with foil. Place in a 400 degree oven until internal temperature reaches 165
degrees. Uncover during the last five minutes of cooking for additional browning.
NACHO APPETIZER By Kay Rees
1 can bean spread or refried beans
8 oz sour cream
1 small can chopped green chilies; mix with sour cream
Guacamole
2 hard boiled eggs; chopped
1 can chopped olives
1 cup grated cheese
2 large tomatoes; chopped
Guacamole: 2 mashed avocados with a little cream cheese, chopped tomato, dash of Tabasco sauce,
lemon juice, bacon bits, and chopped green onions. Place in layers in a 8 X 11 casserole dish.
Served with Doritos, tortilla chips, or other corn chips.
Appetizers
5
PARTY CHEESE BALL
8 oz package cream cheese
8 oz crushed pineapple; in its own juice
1 onion; chopped fine
4 oz cheddar cheese
4 oz Monterey jack
Worcestershire sauce
pinch salt/pepper
I am always asked to bring this cheese ball to parties, and I never have any to bring home. Soften
cream cheese to room temperature and add it to a bowl. Drain pineapple and mix it with cream
cheese. Grate the cheeses and add it along with diced onion. Add a pinch of salt and pepper and a
few dashes of Worcestershire sauce. Incorporate all the ingredients and form a ball. Refrigerate
until firm. Optional: Roll in chopped pecans. Serve with crackers.
PINEAPPLE CHEESE BALL By Mary Ann Poppleton
8 oz cream cheese
8 oz crushed pineapple; drain and pat dry
1 tsp seasoning salt
1/4 cup green pepper
RANCH DRESSING CHEESE BALL
1 pkg. dry ranch dressing mix
8 oz cheddar cheese, shredded
1/2 cup mayonnaise
6 oz cream cheese, softened
1/2 cup milk
5 oz sliced, almonds; roasted
Combine the ranch dressing mix, mayonnaise, and milk. Mix well. Use 1/2 cup of this dressing
mix, blend with cream cheese and beat well with electric mixed. (Refrigerator rest of mix for
another cheese ball.) Add cheddar cheese and blend. Cover and freeze for 30 minutes. Shape
cheese mixture into ball. Roll cheese ball in roasted almonds.
Appetizers
6
SEAFOOD SHRIMP BALL By Sharon Salisbury
16 oz Cream Cheese
1 cup cheddar cheese, grated
1 can shrimp, drained
6 oz roka cheese (jar)
6 oz old English (jar cheese)
2 Tbsp. chopped green onions
Blend. Roll in chopped nuts. Is quite wet. Cover in saran wrap and chill.
SHRIMP CHEESE BALL By Mary Ann Poppleton
1 Tbsp grated onion (and juice)
1 1/2 cup grated cheddar cheese
16 oz cream cheese; softened
1 bottle old English cheese spread
3/8 tsp garlic powder (or less)
1 can shrimp; drained (not rinsed)
Form into four balls. Chill thoroughly. Roll in chopped nuts or parsley. Can be frozen before
adding nuts.
SOUR DOUGH SLICES By Lisa Weller
sour dough baguettes; slices
olive oil
salt
basil
sliced tomatoes
mozzarella cheese; sliced
Spread olive oil and basil on bread and toast in broiler. Top with cheese and tomato slices and
broil. Can also be done by making a fresh salsa with garlic, lemon juice, olive oil, and tomatoes.
This can be spread on top of bread and cheese
Appetizers
7
VEGETABLE PIZZA By Patricia Blau
favorite roll recipe; baked on cookie sheet
----pizza sauce---8 oz cream cheese
1 cup miracle whip
3 green onions; minced
2 tablespoon dill weed
Flatten roll dough on cookie sheet and bake.
Mix all ingredients of sauce together and spread evenly over roll crust. Toppings: shredded carrots,
diced celery, chopped onions, chopped green pepper, sliced olives. Be creative in your choices
Prayer to your heavenly Father is the best means of communication between two people. Many a
marriage has been completely transformed by initiating a practice of regular prayer. The success of
many marriages can be attributed to obeying Proverbs 3:5-6, which states, "Trust in the Lord with
all your heart; do not depend on your own understanding. Seek his will in all you do, and he will
direct your paths
Someone once said, "You can't quarrel with the woman you pray with every day." There is
something humbling about getting down on your knees together that is emotionally beneficial to
both parties. Many couples have acknowledged that they rise from their knees more genuinely
intertwined than before they prayed.
Appetizers
8
BEEF:
Although men and women are more alike than different, any happy marriage must allow for some
basic differences.
MONEY A man will pay $2 for a $1 item he wants. A woman will pay $1 for a $2 item that she
doesn’t want.
BATHROOMS A man has five items in his bathroom: a toothbrush, shaving cream, razor, a bar of
soap, and a towel. The average number of items in the typical woman’s bathroom is 337. A man
would not be able to identify most of these items.
ARGUMENTS A woman has the last word in any argument. Anything a man says after that is the
beginning of a new argument.
SUCCESS A successful man is one who makes more money than his wife can spend. A successful
woman is one who can find such a man.
MARRIAGE A woman marries a man expecting he will change, but he doesn’t. A man marries a
woman expecting that she won’t change and she does.
NATURAL Men wake up as good-looking as they went to bed. Women somehow deteriorate
during the night.
OFFSPRING Ah, children. A woman knows all about her children. She knows about the dentist
appointments and romances, best friends, favorite foods, secret fears and hopes and dreams. A man
is vaguely aware of some short people living in the house.
THOUGHT FOR THE DAY Any married man should forget his mistakes. There’s no use in two
people remembering the same thing.
Before marriage, a man yearns for the woman he loves. After marriage, the “y” becomes silent.
How do most men define marriage? A very expensive way to get your laundry and cleaning done
free.
A man said his credit card was stolen but he decided not to report it because the thief was spending
less than his wife did.
“There’s a way of transferring funds that is even faster than electronic banking. It’s called
marriage.” -James Holt McGavran
A little boy asked his father, “Daddy, how much does it cost to get married?” And the father
replied, “I don’t know, son, I’m still paying for it.”
A couple was having a discussion about family finances. Finally the husband exploded, “If it
weren’t for my money, the house wouldn’t be here!” The wife replied, “My dear, if it weren’t for
your money, I wouldn’t be here.”
All kidding aside, finances are very important to the strength of your marriage. A woman I know
has her QVC products mailed to the office so her husband won’t see them. He has confiscated her
credit card, but she has memorized her number and continues to order. They have a serious
problem. Talk about how money is to be spent and who will manage the checkbook.
Beef
9
BAKED BRISKET By Lori Hurst
3/4 cup brown sugar
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. celery salt
Worcestershire sauce
Use enough Worcestershire sauce to make paste with above ingredients.
Rub on both sides of the brisket. Wrap in foil and marinate 12 hours or overnight. Before baking
redo above sauce and apply. Bake at 250 for at least 1 hour per pound. Remove from oven and pour
off liquid. If desired, add favorite BBQ sauce and bake 1 more hour.
BARBECUED BRISKET By Lynda Campbell
4 pound brisket
garlic salt
onion salt
celery salt
Salt brisket heavily with all salts. Cover with liquid smoke. Set in fridge overnight. Bake at 275 for
5 hours covered. Top with barbecue sauce. Uncover, and bake another hour. Serve with rice.
BEEF STROGANOFF By Lynda Campbell
1 sirloin or round steak, sliced thin
big bottle sliced mushrooms
2 pkgs stroganoff mix
8 oz. carton light sour cream
Brown meat. Add mushrooms and stroganoff mix, mixed with water. Simmer for one hour. Turn
off heat and add sour cream. Serve over cooked noodles.
Beef
10
BEEF AND VEGETABLE MEDLEY IN SKILLET By Kay Rees
1 lb ground beef
1 small onion, chopped
1/2 green pepper, chopped fine
1 stalk celery, chopped
1-2 peeled, chopped tomatoes
1/4 tsp. garlic salt
black ground pepper
1/2 tsp. sweet basil
salt to taste
1 small zucchini, sliced thinly
Cook and brown together beef, onion, green peppers, and celery. Add all but zucchini. Cover and
cook slowly for five minutes. Add zucchini and warm. Serve with cooked rice. Good with Lipton
onion soup mix added.
CHICKEN FRIED ROUND STEAK By Lee Hurst
round steak
Flour round steak and pound with the back side of a knife. Cut into serving sized pieces. Dip in 1
egg mixed with 2-3 Tbsp. milk or water. Season with salt, pepper and accent. Roll in bread crumbs.
Place in pan containing hot oil. Fry until golden brown on each side.
EYE OF ROUND ROAST By Alda Allan
1 eye of round roast
1 can cream of mushroom soup
1 envelope dry onion soup mix
Brown eye of round roast. Cover with cream of mushroom soup and dry onion soup mix. Cover
and bake at 300 for 3-4 hours (depending on size of roast).
Beef
11
FLANK STEAK MARINADE By Patti Christensen
1/2 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1 Tbsp. oil
1/4 tsp. red pepper
1 clove garlic
1/4 tsp. pepper
2-3 chopped, green onions
3 flank steaks
Mix ingredients. Score meat. Put in Ziploc bag overnight and marinate. Grill.
LONDON BROIL By Vicki Allan
1/4 cup lemon juice
1/2 cup soy sauce
1/4 cup dry red wine (optional)
3 Tbsp. vegetable oil
2 Tbsp. Worcestershire sauce
1/8 tsp. garlic powder
pepper
chopped dill weed (dried)
celery seed
chives
Marinate 2 pound piece of London Broil (or flank steak) for two to twelve hours. Cook over
barbecue grill fifteen minutes on each side. Cut in thin strips on a diagonal. Meat is best served
with pink center.
Beef
12
MEAT LOAF (GINNY’S) By Lynda Campbell
1 1/2 lbs. ground beef
1 onion, diced
1 egg, beaten
3/4 cup chili sauce
1 cup water
2 Tbsp. vinegar
1 cup bread crumbs
1 1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. mustard, prepared
2 Tbsp. brown sugar
Mix beef, onion, eggs, half of chili sauce, bread crumbs, salt and pepper. Form into a loaf. Bake for
15 minutes at 350. Combine remaining chili sauce, water, mustard, vinegar, and brown sugar. Stir
until smooth. Pour on loaf and bake for about 1 hour.
MEATBALLS (LEE) By Lee Hurst
1 1/2 pounds hamburger
2 eggs, beaten
3/4 cup oatmeal
1 cup canned milk
----SAUCE FOR MEATBALLS---4 Tbsp. Worcestershire sauce
2 Tbsp. sugar
3 Tbsp. vinegar
1 cup catsup
1/3 cup water
6 Tbsp. onions or peppers
Form into meatballs. Deep fry in oil. Place on baking dish. Pour sauce over meatballs. Bake at 350
for 30 minutes.
Beef
13
MUSHROOM GRAVY POT ROAST
1 bag Reynolds oven cooking bag; 14 X 20
1/4 cup flour
1 pkg. brown gravy mix
1/2 cup water
1 medium onion, diced
2 cans mushrooms, drained
3-5 pound boneless beef chuck roast
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
Bake at 325. Add gravy mix and water to bag. Squeeze to mix flour in. Add onions and mushrooms
to bag. Turn bag to coat ingredients with gravy. Rub roast with thyme, salt, and pepper and place
roast tin bag. Close bag. Cut 6 slits into bag. Roast 2 to 2 1/2 hours.
PEPSI POT ROAST By JaNae Hay
3-4 lb. pot roast
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
16 oz. bottle Pepsi or other cola
Place meat in slow cooker. Top with mushroom soup and onion soup mix.
Pour in Pepsi. Cover and cook on high for 6 hours.
PORCUPINE BALLS (DEBBIE) By Debbie Allan
1 lb. ground beef
1/8 tsp. garlic powder
1/2 cup uncooked regular rice
1/2 cup water
1/8 tsp. pepper
1/2 tsp. celery salt
1/3 cup chopped onion
1 tsp. salt
----SAUCE:---2 cups water
2-15 oz. can tomato sauce
4 tsp. Worcestershire sauce
Spray an electric skillet with Pam. Mix together and shape into balls. Brown in electric skillet. Pour
sauce over meatballs. Reduce heat, cover, and simmer 45 minutes. Serve over cooked, buttered
noodles. Serve with grated cheese.
Beef
14
PORCUPINE MEATBALLS (JILL) By Jill Hurst
1 pound ground beef
1/4 cup uncooked rice
1 can cream of chicken soup
1/4 cup minced onion
1 tsp. salt
1 egg
1 cup water
Mix ground beef with 1/4 cup soup, rice, onion, egg, and salt. Shape into balls and brown. Blend
remaining soup with 1 cup water. Pour over meatballs. Simmer 40 minutes. Serve over curly egg
noodles, buttered.
POT ROAST
1 roast-large enough to cover bottom of pot
2 cups beef stock
1-2 cloves garlic (to taste)
1 large bay leaf
1 large onion
potatoes and carrots
1 can tomatoes, whole (optional)
pepper to taste
Put roast on the bottom of the crock pot and cover with beef stock. If you use the real thing, you
may add salt to taste. If you add bullion and water then I would hold off on the salt as the bullion is
so salty. Add garlic and bay. I then cut the chunky to fill up the rest of the pot. Place tomatoes on
the top. Cover and cook. If you do this prior to going to work, as I often do, then set crock pot on
low and it will be well done when you return 8 hours later. If you want it sooner, it can be done in
3-4 hours set on high.
Beef
15
PRIME RIB By Nancy Cooley
4-5 pounds prime rib
2 Tbsp. Salt
2 Tbsp. onion salt
2 Tbsp. garlic (bottle, produce section)
2 Tbsp. pepper
Mix spices and pack onto prime rib. Cover with tin foil and refrigerate overnight. Remove tin foil.
Place oven rack on cookie sheet. (If you don’t have a rack, you can place canning jar lids over
cookie sheet.) Bake at 200°F for 6-7 hours until 150°F internal temperature. Slice. Prepare
packaged au jus mix, as directed. Dunk each piece in au jus before serving. Serve with au jus.
For large prime rib, use 1/2 cup of each spice and bake at 200°F for 8-9 hours. The best price for
prime rib in Cache Valley is at Millers. You need to order ahead of time and buy a whole box (60
pounds or so). Nancy’s ward serves this for Christmas every year.
RANCH HOUSE ROUND STEAK By Jeff Duncan
3 lb round steak (1/2 inch thick)
1/4 cup flour
2 tsp. dry mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water
1/4 cup cooking oil
1 Tbsp. Worcestershire sauce
Cut meat in serving-size pieces; trim excess fat. Slash edges of meat to prevent curling. Combine
flour, mustard, salt, and pepper; coat meat with mixture. (Set aside any remaining flour mixture.) In
heavy skillet, brown meat on both sides in the hot oil. (If necessary, use 2 skillets or brown meat
half at a time. Don’t crowd meat.) Add reserved flour mixture to skillet. Combine water and
Worcestershire; stir into mixture in skillet. Cover tightly; cook over low heat for 1 hour or until
meat is tender. Skim fat from surface of pan juices and use whisk to stir in enough remaining flour
mixture to make a gravy.
Beef
16
RUSSIAN BEEF By DeeAnn Taylor
2 Tbsp. bacon grease
2/3 cup chopped onion
1 clove garlic, finely chopped; or Garlic salt
1-2 lbs. round steak (1 inch cubes)
1 can (4 oz.) mushrooms, undrained
----SAUCE---1 cup sour cream
1 can (8 oz.) tomato sauce
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. Worcestershire sauce
2 Tbsp. flour
2 Tbsp. water
Place fat, onion and garlic in skillet. Add steak and cook until well browned. Add remaining
ingredients. Bake in oven at 250 degrees for 2 hours, covered. Serve over 5-6 oz. of cooked egg
noodles.
SALISBURY STEAK By Lynda Campbell
----MEAT MIXTURE---2 lbs hamburger
1 tsp salt
pepper to taste
1 egg
1 1/2 cups water
3/4 cups fine bread crumbs
1 Tbsp. chopped onion
----SAUCE:---2 cans condensed French Onion Soup
2 Tbsp flour
½ cup ketchup
½ cup water
2 Tbsp Worcestershire sauce
Mix meat mixture together and form into patties. Bake at 350 for 35-40 minutes. Put the sauce in a
skillet. Heat until warm. Served with potatoes.
Beef
17
SAUCY MEAT LOAF By Vicki Allan
1 can mushroom soup
1/2 cup bread or cracker crumbs
1 small onion; diced
1 egg
1/2 tsp. salt
3 pounds ground beef
Press into loaf pans. Freezes well. Bake 70 minutes at 375. Drain off grease. Top with 1/2 cup
catsup and 3 Tbsp. brown sugar. Bake fifteen more minutes.
JILL'S MEATLOAF by Jill Hurst
1 lb. ground beef
3/4-1 lb. pork sausage
2 slices bread, crumbled between hands
1 onion, diced
1 egg
1 tsp. salt
1/4 t. pepper
1 can tomato sauce 1/2 to meatloaf, 1/2 for topping
Mix all ingredients together and form into loaf in bread pan. Top with remaining tomato
sauce. Bake at 350 for 1 1/2 hours.
PARTY MEATBALLS by Jill Hurst
Prepared meatballs, frozen
1 jar grape jelly
1 jar chili sauce
Add meatballs to crockpot, mix sauces together and pour over meatballs. Cook on high 3-4 hours
and serve.
Beef
18
SAVORY POT ROAST WITH POTATOES AND GRAVY By Cara Sullenger
6-8 large baking potatoes
1 (4-5 pound) pot roast
1 (1-ounce) package dry onion soup mix
1 (26-ounce) can cream of mushroom soup
Scrub potatoes and wrap in heavy foil. Place on baking sheet and place in oven at same time and
temperature as pot roast.
Place roast on large piece of tin foil. Sprinkle dry onion soup mix over top of roast. Spoon
mushroom soup on top. For more gravy, add additional mushroom soup. Wrap tightly in foil,
folding edges securely (may need more than one piece). Place in roasting pan and bake at 350° F
for 4 hours. Unwrap roast carefully, transferring meat and gravy to serving platter. Slice thinly.
Serve with baked potatoes. Serves 6 to 8.
SHISH KEBABS By Lynda Campbell
----MARINADE:---1/2 cup hot water
1/2 cup soy sauce
1/4 cup honey
2 Tbsp. oil
2 Tbsp. lemon juice
4 cloves garlic
----RICE---1 1/2 cup rice
3 cups water
2 chicken bouillon cubes
1 Tbsp. butter
dried onions
Bring rice, water, bouillon cubes, butter and onions to a boil and turn to very low. Cover and cook
15 minutes. Turn off and sit for five minutes.
Use round steak or sirloin, cut in 1 1/2 in cubes. Sprinkle with Adolph’s meat tenderizer and let
stand for one hour. Mix together and marinate for 4-6 hours. Thread on skewers: Libby’s canned
onions, one bottle B&B mushrooms (large and whole), 1 green pepper (chunked), Bacon (place by
each piece of meat). Cook on grill. Serve over rice.
Beef
19
SWISS STEAK By Alda Allan
2 lb. round steak; in serving size pieces
tomato juice
onion soup
flour and salt
Flour and salt steak. Brown well in frying pan with a little butter. Steam over low heat with water
and tomato juice and onion soup mix. Steam for 1 1/2 hours.
TIN FOIL POT ROAST By Lynda Campbell
1 chuck or pot roast
1 can cream of mushroom soup
1 pkg. onion soup mix
Wrap all ingredients in aluminum foil and bake in oven at 325 degrees for 3-4 hours. This is also
good in the crock pot.
Roast Instructions By Allans
Thaw. Brown on medium low for 20 minutes or until a dark brown color. About 3-4 minutes per
side.
Put 1 inch of water in the bottom of the pan. Coat with chili sauce, thick. For a four pound roast,
at 325 degrees for 2 hours until 150-170 degrees inside.
Gravy: Put potato water in pan. Flour and water mixture (about ¼ cup flour). Beef bouillon or
gravy mix or Au Jus. Add salt if necessary.
Beef
20
BEVERAGES:
I admire the party givers. Mont and Bonnie Allan rank way up there in the way of great party
givers. Every Labor Day they invite the entire Allan family to Wellsville to watch the parade, eat,
and renew memories. It is a lot of work. They have to haul chairs and set up tables. They make sure
everyone is invited and knows what to bring. They handle introductions and make sure everyone
feels welcome. They are hosts supreme. We always want to take a tour of the original family home
- the oldest in Wellsville and see the latest in Mont and Bonnie’s refurbishing. We laugh as Uncle
Clayton tells us that he had plenty of girl friends growing up but he saw to it that Doreen didn’t
have many boyfriends. (They both grew up in Wellsville. She was four years younger. He had a
crush on her since grade school and made sure she was his alone. They were engaged her junior
year before he went into the service. From the smile on both their faces, their union of 55 years is a
happy one.) Alda brings her classic cucumbers. Mont makes his great barbecued beef. Aunt Doreen
always makes pies. They are fantastic. Jocelyn keeps Grandmother’s memory alive by bringing her
divine chocolate cake.
Reed and Rosella use to bring tomatoes from their garden. I rather think that they look down on us
each Labor Day and smile. We haven’t forgotten them. They are well represented. Allan Tingey
had to bring his hole-in-one card - as Glen would never believe him. Jeff Tingey sings songs he has
written and even takes requests. Last year Jeff brought his whole group. All the relations got
involved in line dancing. Uncle Myral was the king of it all. That man can move. It is close to
Glen’s birthday, so we always sing to him. There is lots of good food and plenty of hugs to go
around. Jocelyn always makes sure everyone is introduced and has a ready smile for all. I hear lots
of “It’s good to see you” and “I love you”. It is just a bit of heaven. God bless the party givers! We
love them.
Communication
Talk to each other every day.
“I haven’t spoken to my wife in years. I didn’t want to interrupt her.” -Rodney Dangerfield
The most happy marriage I can imagine to myself would be the union of a deaf man to a blind
woman.” -S. T. Coleridge
“My wife has a slight impediment in her speech. Every now and then she stops to breathe.” -Jimmy
Durante
I bought my wife a new car. She called and said, “There was water in the carburetor.” I said,
“Where’s the car?” She said, “In the lake.” -Henny Youngman
Beverages
21
ALMOND PUNCH By Jill Hurst
6 oz. can frozen orange juice
6 oz. can frozen lemonade
1 tsp. vanilla extract
1 tsp. almond extract
60 oz. water
1 quart 7-up
1 1/4 cups sugar
Mix all ingredients except 7-up. Add 7-up just before serving. Makes 1 gallon.
APPLE JUICE PUNCH By Kay Rees
Serves: 30
1 gallon apple juice
12 oz frozen lemonade
6 cups water
32 oz sprite or 7up
Stir together.
APRICOT DRINK By Kay Rees
3 cans frozen orange juice concentrate
32 oz sprite or 7up
4 pt. apricots
Blend apricots in blender and combine with orange juice. Add 7-up. Sherbet or fruit may be stirred
in also.
BANANA CRUSH (Fly Speckled Punch) – by Afton Miskin
2 ½ cup orange juice (5 oranges)
½ cup lemon juice (2 lemons)
5 bananas; mashed thoroughly
4 cup pineapple juice
4 cup sugar
6 cup water
8 lg. bottles 7up – add when ready to eat
Combine sugar and water and heat until sugar is dissolved. Remove from heat, cool and combine
with remaining ingredients. Freeze.
Beverages
22
BANANA PUNCH By Lucy Peterson
Serves: 20
1 can(large) pineapple juice
6 oz can frozen lemonade
6 oz can orange juice
3 cups water
1 cup sugar
1 cup boiling water
3 oz. box jell-o
3-4 mashed ripe bananas
1 quart 7-up
Dissolve Jell-O and sugar in boiling water. Add all ingredients, but bananas and 7 Up. Add bananas
and 7 Up just before serving. Can be used as a slush by freezing before adding 7-up. Add 7-up
when serving.
BANANA SLUSH By Deb Whipple
4 cups Sugar
6 cups Water
5 bananas; mashed
16 oz frozen orange juice concentrate
2 lemons; juiced
(or 1/4 c. bottle lemon juice)
46 oz pineapple juice
Boil sugar and water. Let cool. Add juices and freeze. Cover with 7-up to serve.
COCOA MIX By Debbie Allan
20 quart pkg. instant powdered milk
1 pound powdered sugar
2 lbs. instant cocoa mix (nestles quick)
2 cups dry coffee creamer
Mix all together. Store in large Ziploc bags. Use 1/4 to 1/3 cup mix to 1 cup hot water.
Beverages
23
CRANBERRY PUNCH By Leah Gregg Campbell
4 cups cranberry juice
1 tsp. almond extract
1 1/2 cup sugar
4 cup pineapple juice
2 qts. ginger ale or sprite
Combine juices, extract, and sugar until sugar is dissolved. Chill. Add ginger ale just before
serving. This is great for school parties. The mixture can be frozen and it makes a wonderful slushy
punch when you add the ginger ale.
CRANBERRY WASSAIL By Lee Hurst
4 cups cranberry juice
6 1/2 cups water
2/3 cup sugar
2 sticks cinnamon
12 oz. can lemonade
Boil cranberry juice, water, and sugar. Add cinnamon sticks. Steep 3 minutes then remove
cinnamon. Add frozen lemonade. Serve warm.
FRENCH CHOCOLATE (HOT CHOCOLATE) By Kathy Allan
6 oz milk chocolate chips
dash of salt
1/4 cup sugar
1/2 cup very hot water
1 gallon milk
1 pint whipping cream
1 Tbsp. vanilla
The night before: Partially melt the chips (microwave is easiest). Stir in the salt, sugar, and hot
water until smooth. Transfer to a Tupperware. Cover and refrigerate overnight. Shortly before
serving: Heat the milk to nearly scalding and keep hot until ready to serve. Whip the cream, then
stir in the vanilla and chocolate mixture. Whip until fluffy. Keep cold until ready to serve. To
serve: Spoon the chocolate whipped cream into mugs and pour hot milk over. After serving:
graciously accept the compliments.
Beverages
24
GREAT PARTY DRINK By Kathy Allan
12 oz can frozen. lemonade
12 oz. can frozen orange juice
1 can crushed pineapple and juice
1 cup frozen, sliced strawberries
1 liter ginger ale or sprite
Soften lemonade and orange juice. Make ice ring with pink punch and use orange or lime slices.
Add no water. Pour Sprite slowly around sides of bowl to get more froth.
GREEN DEATH FREEZE DRINK By Lee Hurst
6-8 oz. frozen lemonade
2 cups water
1 pkg. lime Kool-Aid
1 can(large) pineapple juice
Mix and sweeten to taste (leaving tart). Freeze. Break up with fork and fill glass half full. Add 7up.
HOT CHOCOLATE MIX by Joyce Miskin
9 and 2/3 cup powdered milk
1 lb. Chocolate Nesquik (5 cup)
2 cup powdered sugar
1 (8 0z.) Carnation or other instant non-dairy creamer.
Combine ingredients and mix well. Store in covered container. Use 1/3 cup (or less) to each glass
of hot water. (Recipe from Kathy Baugh ----10th ward cookbook)
HOT COCOA MIX by Joyce Miskin
Combine the following and blend well:
2 ½ cup non-fat dry milk powder
1 cup sugar
½ cup cocoa
½ cup non- dairy coffee creamer
Beverages
25
HOT WITCHES BREW By Sharon Salisbury
46 oz pineapple juice
6 oz frozen orange juice concentrate
6 oz frozen lemonade
5 qts. Water
3 Cinnamon sticks
3 cups Sugar
1 tsp. ground cloves
Heat in a large pan. Simmer for 30 minutes. Remove cinnamon sticks before serving. Good hot or
cold.
LEMONADE By Lisa Blau
5 quarts water
3 cups sugar
2 Tbsp citric acid (available through pharmacies) [Jill uses just 1 Tbsp]
1 Tbsp. lemon extract (not flavoring)
Mix thoroughly and add lots of ice. Serve with thin lemon slices. Very yummy!
LIME SLUSH By Cara Hart
3 oz lime jell-o mix
1 cup water; boiling
46 oz. pineapple juice
6 oz orange juice concentrate
3 cups water
3 cups sugar
Mix Jell-O into boiling water, remove from heat. Stir in orange juice concentrate, additional water,
and sugar. Freeze overnight, stirring several times during the process. Serve with Sprite or 7-up.
Beverages
26
OAHO FRAPPE By Veda Rees
1/4 cup sugar
1/4 cup corn syrup
grated orange rind
3/4 cup water
1 cup orange juice
2 cups pineapple juice
Boil sugar, corn syrup, orange rind and water for five minutes. Cool and add juices. Freeze. Serve
with ginger ale or 7-up.
ORANGE GRAPEFRUIT SLUSH By Veda Rees
1 cup orange sections
1 cup grapefruit sections
1 cup pears; cut fine
1/2 cup Sugar
1 cup Water
6-8 maraschino cherries
1/4 cup lemon juice
Break up orange and grapefruit sections (or put in blender). Add pears. Boil water and sugar, then
cool. Add all ingredients. Freeze. Serve with ginger ale.
Refreshing on hot summer days.
ORANGE JULIUS By Lori Allen
6 oz. can frozen orange juice
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla
12 ice cubes
In blender, combine all ingredients except ice. Add ice cubes one at a time and blend.
Per Serving (1/2 recipe): 400 calories
Beverages
27
RASPBERRY DELIGHT DRINK By Kathy Allan
1 1/2 cups skim milk
1 cup raspberry sherbet
1 cup orange sherbet
3/4 cup fresh or frozen raspberries
2 Tbsp frozen lemonade concentrate
1/2 cup ice cubes
kiwi fruit slices for garnish; optional
Place ingredients into blender. Cover and blend until smooth. Pour into four glasses. Garnish with
additional raspberries and kiwi fruit slices, if desired. Serve immediately.
RASPBERRY FRUITED PUNCH
Serves: 20 (8 oz servings)
1 (10 oz.) pkg. frozen red raspberries
1 (8 oz.) can crushed pineapple, chilled
1 (12 oz.) can frozen lemonade concentrate, thawed
2 qt. lemon-lime carbonated beverage, chilled
In a blender container, combine raspberries and pineapple. Cover; blend until smooth. Pour into
punch bowl. Stir in lemonade concentrate. Slowly add carbonated beverage.
RASPBERRY PUNCH
1/2 gallon Raspberry sherbet
46 oz. can Hawaiian punch
2 liter 7-up (can use diet)
RASPBERRY SHERBET PUNCH By Vicki Allan
Three 12-oz. cans frozen Hawaiian Punch
Three 12-oz. cans water
(if frozen cannot be found, use 72 ounces canned or bottled Hawaiian Punch instead of frozen
punch and water)
Three 6-oz. cans frozen lemonade concentrate
4 liters 7-up
Frozen raspberries
1/4 cup sugar (optional)
1/2 gallon Raspberry sherbet
Mix Hawaiian Punch, water and lemonade together, keeping very cold until time to use. Then pour
into punch bowl. Pour 7-up in mixture right before serving.
Top punch with frozen raspberries and raspberry sherbet.
Make plenty cause they'll keep coming back for more!!
Beverages
28
RECEPTION PUNCH By Marilyn Brown
1/2 gallon white grape juice
1 quart Club soda (cold)
This is so simple, you can add to punch bowl as more is needed.
Buy frozen concentrated grape juice. For ease in mixing, allow to thaw. Reduce water amount to
accommodate ice. Have ice in small zip lock bags, so it can be easily added to punch bowl. Float
lemon slices on top of punch.
REFRESHING PUNCH By Kathryn Hicken
Serves: 40
2 qts. raspberry sherbet
4 liters 7-up
4 cans (large) pineapple juice
1 1/2 qts. cranberry juice
Add chilled liquids to sherbet. Blend to beat air into mixture.
ROOT BEER
By Cathy Hanna
12 cups (or 5 lbs) sugar
1 bottle of root beer extract
5 gallons water
5 lbs dry ice
SMOOTHIES By Michelle Miskin
8 oz yogurt (any flavor)
1 cup juice (any flavor)
2 cups fruit (may use 2-3 types)
12 ice cubes
1 Tbsp powdered sugar (optional)
Place all ingredients in a blender. Blend on high until smooth. Serve immediately.
Beverages
29
BREADS:
Homemaking meetings are wonderful. Over the years I have learned many things. When we
learned to make rolls, mine were a little misshapen and didn’t rise quite as well as others. When I
would compare them with the creations of others in the class, I was discouraged, but I took them
home anyway. Once home, I was amazed at how my perspective changed. The family loved them.
They tasted good and were a welcome treat. The family was impressed with my accomplishments.
After all, they were the best rolls I had ever made! So it is with life. If we are always comparing
ourselves to others, we will become discouraged because there will always be those that are better
than we are. However, when we compare only with ourselves and seek to better our own personal
best, we are able to truly achieve. Having a support group which helps us attain our own personal
best is the difference between being frustrated and being fulfilled.
Weekly Date
Spend quality time with each other. Don’t get so busy making a living that you cease to make a
life.
Some people ask the secret of our long marriage. We take time to go to a restaurant two times a
week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.” Henry Youngman
When a man opens the door of his car for his wife, you can be sure of one thing: either the car is
new or the wife.
My mother buried three husbands, and two of them were just napping. -Rita Rudner
4-H BREAD By Fern Nelson
2 Tbsp yeast dissolved in ½ cup lukewarm water
Warm 1 quart milk (not hot)
Add: ¼ cup sugar
4 tsp salt
2 Tbsp shortening
Mix all together and add flour (8- 12 cups). Bake at 350 for 45 minutes.
Breads
31
BANANA BREAD by Joyce Miskin
2 cup flour
2 eggs
1 tsp. baking. soda
1 cup mashed bananas
½ tsp. salt
1/3 cup milk
½ cup shortening or margarine
1 tsp. lemon juice
1 cup sugar
Sift flour with baking soda and salt. Cream butter, gradually add sugar. Mix well. Add eggs and
bananas. Combine milk and lemon juice slowly and salt. Fold in flour and milk mixture,
beginning and ending with dry ingredients. Pour in greased 9x5x3 loaf pan. Bake approx. 1 hr.
350° (small pans 45 minutes or 20-30 minutes mini pans).
BANANA NUT BREAD (ALDA) By Alda Allan
1/4 cup butter
1/4 tsp. salt
3/4 cup sugar
4 Tbsp. sour milk
1 egg
1/2 cup nuts
2 cups flour
1/2 tsp. baking soda
1 banana (large)
Milk can be soured by adding a few drops vinegar. Mix ingredients. Bake at 300 for 90 minutes.
BANANA NUT BREAD (LEE) By Lee Hurst
1/2 cup shortening
2 eggs
2 cups flour
1/4 tsp. salt
1 cup sugar
6 bananas; crushed
1 tsp. soda
1 tsp. vanilla
1/2 cup nuts
Mix and place in greased and floured loaf pan. Bake 1 hour at 350 degrees in 8x8 glass pan.
Breads
32
BLUE RIBBON HONEY WHEAT BREAD By Vicki Allan
1 1/2 c. water
1 c. cottage cheese
1/2 c. honey
1/4 c. butter or margarine
2 c. unbleached flour
5 c. whole wheat flour
2 Tbsp. sugar
1 Tbsp. salt
2 pkgs. active dry yeast
1 egg
Heat first 4 ingredients until very warm (120) in microwave for three minutes. Combine warm
liquid and two cups flour. Mix well. If too hot for the yeast, let cool for a few minutes. Add yeast
and mix well. Let rest for fifteen minutes (for yeast to dissolve). Add remaining ingredients and
mix. Dough will pull away from sides of mixer, leaving them clean. Knead with mixer for five
more minutes.
Place in large bowl. Cover and let rise until doubled. Divide 2 tablespoon melted butter between
bread pans. Punch down dough, divide and shape into 2 loaves. Dip top sides of loaves in melted
butter and turn. Place in pans and cover. Let rise until doubled in size. Bake 38-40 minutes at 350
until loaves are very brown. Remove loaves from pan, brush top and sides with melted butter.
(Can double and still work in Bosch mixer.)
Breads
33
BRANDY’S HARD WHITE WHEAT BREAD by Joyce Miskin
3 cups very warm water
½ cup vegetable oil
¾ cup honey
1 tablespoon salt
2 tablespoons instant yeast
Stir oil, honey, salt and yeast in warm water and let yeast start to activate, about 10 minutes. (I do
this in my Kitchen-Aid mixer bowl)
In a separate large bowl sift together:
8 cups white wheat flour
¾ cup powdered milk
¼ cup gluten
(I grind my wheat while yeast is starting to activate)
After yeast has started to activate, mix in flour mixture, a few cups at a time. (I use my Kitchen-Aid
mixer flat beater as long as possible and then switch to the kneading hook) Mix all the flour and
add ½ to 1 cup of additional flour is needed, depending on dough consistency. Using kneading
hook, knead (mix) on level 2 for 10-12 minutes. Scrape sides of bowl and cover with cloth and let
rise until double, about 1 hour. Punch down and separate into 3 sections, kneading each portion
briefly. Form into loaves and place in greased bread pans. Cover with cloth and let rise until
double, 45 to 60 minutes. Place in preheated oven and bake. After baking, remove loaves from pans
and let cool on wire rack. Depending on your type of bread pan (metal, glass, etc.) you may have to
experiment with the baking temperature. I have new metal pans and bake my loaves in a 325
degree oven for 30 minutes.
BREAD STICKS By Vicki Allan
1 Tbsp. yeast
1 1/2 cups warm water
1 Tbsp. malted milk powder
1 Tbsp. honey
1 tsp. salt
3 1/2 cups flour
Add flour gradually.
Let dough rise for 15 minutes. Roll out dough and cut with pizza cutter into long strips. Let rise on
greased baking sheets for 15 minutes. Brush with egg wash ( 1 yolk, 1-2 Tbsp. milk or water).
Sprinkle with caraway seeds, sesame seeds, dill seeds, or celery seeds. Bake at 400 for 15 minutes.
Breads
34
BREADSTICKS (SOFT RHODES) By Lee Hurst
12 Rhodes Rolls, thawed
¼ cup butter, melted
½ cup parmesan cheese
garlic salt
Roll each roll to 6”. Dip in butter. Roll in cheese. Sprinkle with garlic salt. Cover with plastic
wrap. Let rise double. Bake at 350 for 15 minutes.
BUTTERY BREAD STICKS By Michelle Miskin
1 Tbsp yeast
1 1/2 cups warm water
2 Tbsp sugar
3 1/2 cups flour
1/2 tsp salt
Mix as bread dough (soft dough). Knead for 3 minutes. Let rest 10 minutes. Coat a large jelly
roll pan with non-stick cooking spray. Place dough in center and press dough to edges until dough
is completely covering the pan. Spread topping on dough. Using pizza cutter or sharp knife, cut
into 1 inch strips. Set in proofing oven (Place a shallow pan with about 1/2 inch of water into the
over. Preheat to 200. Turn it off and put dough into the oven. Will double in about ten minutes.)
Bake at 350 for 20-25 minutes.
TOPPING:
1/4 cup butter
1/4 cup Parmesan cheese
1/4 cup mayonnaise
1/4 tsp parsley flakes
1/2 tsp garlic salt
Blend together and spread over bread.
CHEESY GARLIC BREAD By Lisa Blau
1 loaf French bread
Spread:
1/2 cube butter
4 oz shredded mozzarella cheese
1/3 cup shredded parmesan cheese
1 clove minced garlic
Mix above and spread on bread. Toast in oven on low broil for 5-10 minutes.
Breads
35
CHOCOLATE ZUCCHINI BREAD By Michelle Miskin
Beat 3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
Add:
2 cups grated zucchini
3 cup flour (part whole wheat , if desired)
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa (I use dutch process)
*For extra chocolatey-ness, add a big handful of chocolate chips –however many you like!
Preheat oven to 350. Pour batter into two greased (or use nonstick cooking spray) and sugared loaf
pans. Sugaring is just like flouring a pan–but do it with sugar. It makes for a delightfully sweet and
crispy crust.
Bake at 350 for 45-50 minutes (or longer).
CRANBERRY BREAD By Kay Rees
2 cup flour
1 cup Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. soda
1 tsp. Salt
1/4 cup margarine, cut into dry ingredients
3/4 cup orange juice
1 tsp. orange peel, grated
1 egg, well beaten
1/2 cup chopped nuts
1 cup fresh chopped cranberries, chopped
Mix dry ingredients. Cut in margarine. Stir in remaining ingredients. Spoon into greased and
floured loaf pan. Spread evenly. Bake at 350°F for 40-50 minutes.
Breads
36
DANISH POTATO BREAD By Lynda Campbell
2 cups warm milk
1 cup mashed potatoes
1/2 cup sugar (or less)
1/2 cup Shortening
2 eggs
Salt
2 yeast cakes
8 cups flour (approx)
Cream sugar and shortening together. Add well beaten eggs, milk, and mashed potatoes. Dissolve
yeast in 1/2 cup warm water and add to sugar mixture. Add enough flour to form a soft dough and
mix well. Let rise overnight. (or make early in the morning and bake in the late afternoon or
evening). Bake in moderate oven (375-400).
FRY BREAD By Sue Allen
Serves: 16
4 cups sifted flour
6 tsp. Baking Powder
1 tsp. Salt
4 tsp. Sugar
1 3/4 cup Water
Mix dry ingredients well. Add water all at once. Dough should be somewhat sticky. Flatten into
disk-like shape. Deep fry at 350°F until golden brown or each side or heat about 1” of oil until a
small amount of dough rises to top of oil as soon as you put it in.
GARLIC CHEESE BREAD By Vicki Allan
1 (12-inch) loaf Italian bread
4 cloves garlic, peeled (about two teaspoons)
1 stick salted butter, at room temperature
1/4 cup freshly chopped basil leaves
1/4 cup chopped flat-leaf parsley
1/4 cup grated Parmesan
1/4 cup grated mozzarella
Kosher salt and freshly cracked black pepper
Slice the bread in half, lengthwise. Fold the ingredients together using a rubber spatula.
Spread the butter mixture down the inner length of both slices of the bread. Broil until cheese is
melted.
Breads
37
HONEY BUTTER By Karol Cook
1/2 cup butter
1 cup honey
1/2 tsp. vanilla
1 egg yolk
Whip butter. Add remaining ingredients gradually.
JOYCIE'S LEMON BREAD By Laura Swayne
Prep Time: 25 minutes
Cook Time: 1 hour
Serves: two loaves
FOR CRUST
1 cup butter, softened
2 cups sugar
4 eggs, slightly beaten
1 tsp. vanilla
2 1/4 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
1 cup milk or buttermilk
3 tsp. grated lemon rind
1/2 cup chopped walnuts (optional)
GLAZE
1/4 cup sugar
1 Tbsp. lemon juice
Preheat oven to 325. Grease and flour pans. Cream together butter and sugar. Add eggs and
vanilla. Sift dry ingredients together, and alternate adding dry ingredients and milk or buttermilk to
wet ingredients, mixing after each addition. Stir in lemon rind and walnuts, if desired. Pour into
pans. Bake one hour, or until firm to the touch. Prepare glaze by whisking sugar and lemon juice
together. Glaze immediately and cool in pans.
Breads
38
MEXICAN SPOONBREAD (Nancy) By Mary Huber Graham
Preheat oven to 400.
Mix together:
2 eggs (slightly beaten)
1/3 cup oil
1 tsp. salt
1/2 tsp baking soda
1 cup corn meal
1 can creamed corn
1 1/2 cups grated sharp cheese
1/2 cup salsa
Pour into slightly greased casserole dish.
Bake at 400 for 35-45 min. or until golden brown and not wiggly.
NAVAJO FRY BREAD by Sam Hurst
4 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups water
1/2 cup milk
oil for frying
Mix dry ingredients in a bowl. Stir in the water and milk. Knead several times. Roll out into 5-inch
circles. Make a small hole in the center with your fingers. In a skillet, fry in several inches of hot
oil at 375°. Dough will puff and bubble. Turn when golden brown. Drain on paper towels and serve
hot for tacos or with honey. Serves 6.
Breads
39
POTATO BREAD By Vicki Allan
4 cups milk (I use 4 cups water and 3/4 cup of dry milk)
1 cup mashed potato (I use 1 cup potato pearls and 1 cup hot water)
2/3 cup vegetable oil
1/2 cup sugar
5 teaspoons salt
4 tablespoons yeast
2 c. flour
6 c. whole wheat flour (adding more as needed)
Heat milk in the microwave until very hot to touch (2-3 minutes). Add to this: potatoes, salt, sugar,
oil and enough white flour to make a thick soup. When it has cooled off (so it is not hot to the
touch), add the yeast and mix (while still warm for yeast to dissolve). Let rest for 15 minutes. Add
the rest of the flours and mix well. Dough should pull away from sides of pan, leaving them clean.
Knead for 5 minutes in Bosch or KitchenAid. Cover and let rise until doubled (about 45 minutes).
Make into four loaves. Melt 1/4 cup margarine. Place margarine in bottom of loaf pans. Place top
side of loaf into pan to coat topside with butter, then place in loaf pan (right side up). Cover and let
rise again (about 45 minutes). Bake at 350 oven for 35 minutes. You can split the dough for one
loaf into thirds and bake in small loaf pans. Reduce baking time for small loafs by five minutes.
PUMPKIN BREAD By Mary Jane Rossi
4 1/2 cups sugar
3/4 tsp. baking powder
1 Tbsp. baking soda
2 1/4 tsp. salt
5 cups flour
3 cups pumpkin (27 oz.)
1/2 Tbsp. cloves
1/2 Tbsp nutmeg
1/2 Tbsp. cinnamon
1 1/2 cups cooking oil
1 1/2 cups water
6 eggs
----glaze---1/4 cup sugar
1/2 tsp. vanilla extract
1 tablespoon water
Combine and mix well. Pour batter into 3 large bread loaves and one tiny one, which have been
greased and floured. Bake at 325 for 75 minutes. Bake until toothpick comes out clean.
Heat glaze until dissolved. Brush over bread while bread is still warm.
Breads
40
RASPBERRY LEMON BREAD
1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg
1 cup reduced-fat lemon yogurt
1/4 cup canola oil
1 Tbsp grated lemon peel
1 cup fresh raspberries
1. In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg
whites, yogurt, oil and lemon peel. Add to the dry ingredients just until moistened. Fold in
the raspberries.
2. Transfer to an 8-in. x 4-in. x 3-in. loaf pan coated with nonstick cooking spray. Bake at 350
degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Once cooled I boiled ½ c sugar with 1/3 c fresh lemon juice for 5 mins and then brushed
that on the top for an extra kick of tart and sweet when you bite in! Or Top it off with a
lemon glaze, (1 cup of icing sugar, lemon juice and a bit of water heated on low heat in a
saucepan)
RASPBERRY-LEMON-YOGURT BREAD
Vegetable oil cooking spray
2 cups all-purpose flour
2/3 cup plus 1 Tbsp sugar, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat lemon yogurt
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
Grated zest of 1 lemon
1 teaspoon vanilla extract
2 cups fresh raspberries
Heat oven to 350°. Coat a 1-lb loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking
powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second
bowl. Toss raspberries with remaining 1 Tbsp sugar in a third bowl. Fold yogurt mixture into dry
mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan.
Bake until top is golden and springs back when you gently touch it, 65 minutes
Breads
41
SAWGRASS CORNBREAD By Home By Design
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Serves: 8-10
2 Tbsp. butter
1/4 of one green pepper, diced
1/4 of one red pepper, diced
1/4 cup scallions, finely chopped
1 1/2 cups cornmeal
1 tsp. salt
3/4 tsp. baking soda
2 eggs
1 cup sour cream
1 8 1/4-ounce can creamed corn
1/2 cup vegetable oil
Grease an 8x8 baking dish, or an 8-inch pie plate, and a small bread pan. Preheat oven to 350. In a
sauce pan, melt butter over medium heat. Sauté peppers and scallions until soft, about 5 minutes.
Set aside to cool. In a small bowl, mix dry ingredients. In another larger bowl, whisk together
eggs, sour cream, corn and oil. Pour dry ingredients into wet and mix just until combined. Pour
into prepared dishes and bake 30-40 minutes, until a toothpick comes out clean.
SHORTBREAD By Lynda Campbell
1 lb Butter
1 cup Shortening
2 cups Sugar
6 cups flour
Mix and put into ungreased 8”x9” baking pans. Poke with a fork. Bake at 350 for 25-30 minutes.
Bake until edges are slightly brown. Cut while bread is still warm.
SOFT PRETZELS
Serves: 14
1 1/2 cups warm water
1 Tbsp. yeast
1/3 cup sugar
1/2 cup margarine, melted
1 1/2 tsp. salt
4-6 cups flour
Combine all ingredients to make a soft dough. Knead for 5 minutes. Roll into ropes, then form into
pretzel shapes. Drop each pretzel in boiling water and boil for 5-10 seconds. Brush with beaten egg
and sprinkle with coarse salt. Bake 350° for 9-12 minutes until golden brown.
Breads
42
WHITE BREAD By Joyce Miskin
Dissolve 2 pkgs. (2 Tbsp.) yeast in ½ cup warm water (not quick rising) with ½ tsp. sugar
Mix in large bowl:
½ cup sugar
1 Tbsp. salt
1 cup instant powdered milk (1/2 cup non-instant)
(Instead of powdered milk, I think you could use milk in place of the water and it would still work)
4 cups warm water
Add dissolved yeast and 6-7 cups flour and mix. Add ½ cup oil. Add 4-5 cups more flour until
very thick. Let stand 10 min., then knead down until smooth and stiff. Let stand for approx. 1 hr.
Knead down again. Let stand another hour, knead down and divide into 4 loaves. Put in greased
pans. Let rise about 30 min. Bake in 350 degree oven for 30 min.
(The original recipe says to cook at 300 degrees for 50-55 min. I guess that would make softer crust
and moist inside, I don’t really know. I’ll have to try cooking it like this and see the difference.)
WHITE BREAD By Alda Allan
2 cups milk
1/4 cup butter (or margarine)
2 cups cool water
3 cups flour
1 Tbsp. salt
4 Tbsp. sugar
2 Tbsp. yeast
Scald (hot but not boiling on stove, stir) milk and butter (6 minutes, high microwave). Add cool
water. When mixture is the temperature of bath water, add 3 cups flour. Add remaining ingredients
listed above and let rise 15-30 minutes. Add 5-7 more cups flour, until dough leaves sides of
Kitchenaid. (With Kitchenaid, use knife to keep dough from going over dough hook. Mixing takes
20-30 minutes.) Cover with cloth and let rise 45 minutes.
Cut in thirds. Roll each piece in rectangle. Roll up along short side. Pinch seam together and shape.
Place 1/4 cup margarine in loaf pans. Dip top of loaf in butter and turn, placing seamed side down.
Cover and let rise 45 minutes. Bake bread at 350 for 45 minutes. Allow to cool five minutes so
bread will come out easily. Remove bread from pans and use paper towel to apply a light coating of
butter or margarine to top. Makes 3 loaves.
For scones, you can place dough in refrigerator in plastic bag after rolling into a loaf. It will rise in
refrigerator and can be fried several hours later. Or, after last rising, scones can be fried
immediately. Roll with rolling pin to about one half inch thick. Cut into squares and fry in hot oil
until brown. For rolls, add less flour so dough is softer. Instead of forming into loaves, cut into roll
shapes and let rise. Bake rolls at 400 for 20 minutes. If freezing scone dough, freeze before final
rising. Takes 4-5 hours to thaw and rise. The dough is better if it is not left frozen for too many
weeks.
Breads
43
YUMMY OLD FASHIONED CORNBREAD By Home By Design
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Serves: 10-12
1 stick butter, melted
2/3 cup sugar
1/4 cup honey
2 eggs
1/3 Tbsp. salt
1 1/2 cup flour
3/4 cup cornmeal
1/3 Tbsp. baking powder
1/2 cup milk
2/3 cup canned creamed corn
Preheat oven to 350. Mix all ingredients together until just combined. Pour into a greased 9x13
pan, or a cast iron skillet. Fill pan only about half full, as the batter is very thick. Otherwise, it will
take a long time to cook through. If you have remaining batter, fill several mini muffin tins. Cook
at 350 for 25-30 minutes.
ZUCCHINI BREAD By Mary Jane Rossi
7 eggs
5 cups sugar
2 1/2 cups vegetable oil
2 Tbsp. vanilla
7 1/2 cups flour
2 1/2 tsp. baking powder
2 1/2 tsp. baking soda
2 1/2 tsp. salt
5 cups grated zucchini
1 cup chopped walnuts
Beat eggs until light and fluffy. Gradually add sugar and continue to beat. Add oil and vanilla and
blend. Sift flour with soda and baking powder and salt. (In a separate bowl.) Stir into the egg
mixture. Fold in zucchini along with any liquid which was made from grinding zucchini. Fill 3
greased and floured loaf pans (9x5x3 inches), no more than two-thirds full. Bake in a 350 degree
oven for 60 minutes or until toothpick comes out clean. Cool in pans for 15 minutes then remove.
When cool, wrap and freeze. These slice much better when completely cool.
Breads
44
ZUCCHINI BREAD By Joyce Miskin
2 cup peeled, grated zucchini
1 cup cooking oil
2 cup sugar
3 eggs, beaten
3 tsp. vanilla
Sift together the following:
3cup flour
1 tsp. soda
1/4 tsp. baking powder
3 tsp. cinnamon
1 tsp. salt
Beat oil, sugar, eggs, and vanilla together. Add sifted dry ingredients. Add grated zucchini. Mix
well. Pour into 2 greased and floured loaf pans. Bake 350 degrees for 45-50 min.
Breads
45
BREAKFAST:
“Happiness, it is said, is seldom found by those who seek it, and never by those who seek it for
themselves.” F. Emerson Andrews “There’s only one way to have a happy marriage and as soon
as I learn what it is I’ll get married again.” Clint Eastwood
“Happiness is a choice that requires effort at times.” Anonymous. “Happiness is not a destination.
It is a method of life.” Burton Hills.
Expectations and assumptions are a critical topic in every relationship. Understanding and dealing
with our assumptions and expectations is your best tool in growing and strengthening your
relationship. Does the husband make every decision? Does the wife manage the finances? Does
the husband control activities and the wife sacrifice things she loves? Who drives the car when
both are together? How are chores divided? We inherit many of our assumptions from our
upbringing as a child. Our values and beliefs are formed during these early years. We grow up
knowing what to assume and what to expect from our family. It can become so ingrained, that it is
our way of thinking. We presume that others see things our way, and we expect them to have
similar assumptions. This can be a real stumbling block to a successful relationship because we
regularly find ourselves at odds with many of our partner’s words or actions. The best way to
make progress is to take the time to understand where the assumptions came from.
APPLE STREUSEL MUFFINS By Sharon Salisbury
2 cup flour
1/2 cup Sugar
1 Tbsp. Baking Powder
1 tsp. Salt
1/2 cup Butter, cut in flour mixture
1 cup tart, diced apples
1 tsp. grated lemon peel
1 egg, beaten
2/3 cup milk
----topping---reserved flour mixture
1 tsp. lemon rind
1/4 cup walnuts, chopped fine
2 tsp. Sugar
Combine flour, sugar, baking powder, and salt in large bowl. Cut in flour mixture. Remove 1/2 cup
and set aside. Add apple, lemon peel, egg, and milk. Will be lumpy. Fill muffin papers two thirds
full. Add reserved flour mixture to lemon rind, walnuts, and sugar. Sprinkle over top and bake at
425°F for 20 minutes.
Breakfast
47
BAKED APPLE OATMEAL By Vicki Allan
Serves: 6
3 cups rolled oats (quick or old-fashioned)
2 cups chopped apples (can use frozen apples, if decrease milk)
2 cups milk
1/3 cup brown sugar
1 Tbsp canola oil
1/3 cup applesauce
1 large egg - beaten
1 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 scoop vanilla protein powder (optional)
Prepare a 2-quart baking dish with a light coating of cooking spray.
Preheat oven to 400 degrees. In a large bowl, combine the oats, baking powder, salt and cinnamon.
In a separate bowl, mix together milk, egg, applesauce, oil, apples, and brown sugar.
Stir the liquid ingredients into the dry and pour into prepared dish.
Bake for 30 minutes.
Spoon into serving bowls and serve with milk and a little extra brown sugar. You can replace the
apples with equal an equal amount of blueberries or other fruit. I make a batch of it at the
beginning of the week and warm some in the microwave each morning for breakfast.
BREAKFAST CASSEROLE By Lisa Blau
Grease a 9X13 pan
1 pkg crescent rolls - pull apart and press in bottom of pan
1 lb. sausage (in a roll). Slice and layer on rolls
1 pkg. frozen hash brown squares
1 green pepper - chop and layer
1 onion (small) - chop and layer
Carrots - shred and layer (as many as you want)
Beat 12 eggs and 1/2 cup milk together and pour over casserole.
Top with 2 cups grated cheese
Bake at 350 for 45 minutes or until the middle is cooked through
Breakfast
48
BREAKFAST CASSEROLE By Amber McKee via Stephanie Hart
1 large pkg. hash browns
¼ cup butter
2 cups grated cheese
1 cup grated Swiss cheese
1 cup diced ham or bacon
Mix everything but hash browns together. Spray 13x9 pan with Pam. Spread hash browns in pan.
Spread mixture over top.
BREAKFAST PIZZA by Joyce Miskin
1 pkg. crescent rolls—pat in pan
1 lb. browned sausage
1 cup frozen hash browns
1 cup grated cheese
Mix:
5 eggs
¼ cup milk
Pour over layers in 9” x 13” pan. Sprinkle with parmesan cheese. Bake at 375 for 15 min. (350
for 20-25 min.)
BUTTERMILK SYRUP
1 ½ cup sugar
¾ cup buttermilk
½ cup butter (or margarine)
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
In a medium saucepan, bring all ingredients to a boil- except for vanilla. Allow to boil gently for
five minutes. Remove from heat and add vanilla. Serve warm over pancakes and waffles. Will
store for a week in fridge.
Breakfast
49
CINNAMON BUN PIE By Lynda Campbell
7/8 cup (1 3/4 sticks) butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 Tbsp ground cinnamon
1 pkg (17.5 oz) refrigerated flaky biscuits
Preheat oven to 375. Coat bottom of 9 inch deep-dish pie plate with 2 Tbsp melted butter, set aside.
In small bowl combine pecans, sugar, and cinnamon. Sprinkle one fourth of the pecan mixture over
the bottom of the pie plate. Place the remaining 3/4 cup melted butter in a small bowl. Separate
each biscuit into three layers. Dip the biscuit pieces one at a time in the melted butter, coating each
piece thoroughly. Layer eight biscuit pieces in the bottom of the pie plate, completely covering the
pecan mixture. Repeat the pecan mixture and biscuit layers two more times. Top with the
remaining pecan mixture and drizzle with any leftover melted butter. Bake for 20-25 minutes, until
biscuits are golden brown and cooked through. Allow to cool for ten minutes. Invert onto a serving
platter and slice into wedges. Serve warm.
CLASSIC BELGIAN WAFFLES By Emeril Lagasse
Prep Time: 10 minutes
Cook Time: 3 minutes
Serves: 8-10
2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
2 Tbsp. sugar
1/2 tsp. vanilla
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift
together flour, baking powder, and salt. Set aside. In a second bowl use the wood spoon to beat
together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale
yellow. Add the vanilla, melted butter, and milk to the eggs and whisk to combine. Combine the
egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third
bow, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the
rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle
iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close
and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve
immediately.
Breakfast
50
COMPANY STRATA By Deb Whipple
12 slices thick white bread (homemade)
12 oz cheddar cheese, grated
10 oz frozen broccoli, cooked and drained
2 cup diced ham
----Egg mixture---6 eggs
3 1/2 cup milk
2 Tbsp. instant minced onions
1/4 tsp. dry mustard
Cut off crusts of bread and pack 6-7 slices tightly into a greased 9x13 inch dish. Layer cheese,
broccoli, and ham. Arrange remaining bread on top. Blend egg mixture in a blender. Pour over all,
saturating each bread slice. Let sit 6 hours or overnight. Bake one hour at 325°F. Let sit 10-15
minutes before serving.
CORN FRITTERS by Joyce Miskin
1 cup flour
1 egg – separate fold in egg white
1 tsp melted oil or shortening
1/3 cup milk
½ tsp salt
1 tsp baking powder
2 Tbsp sugar
1 can corn kernels
Mix according to muffin method, only beat and fold corn in last. Fry in deep fat. Drop by
teaspoon. Dry on paper towels.
CRACKED WHEAT CEREAL By Joyce Miskin
Cook in pressure cooker- Ratio 3 water/ 1 wheat
½ tsp. salt
Bring water to boil – add cracked wheat, put on lid, bring to pressure, cook 10 min, let sit 10 min.
If cooking without pressure cooker, then ratio of water to cracked wheat should be 3.5-4:1; cook
about 12-14 minutes at good simmer, stirring occasionally to keep from sticking to bottom.
Breakfast
51
CREAM SYRUP (enough for double batch of pancakes)
1 stick butter
½ cup buttermilk (1/2 cup milk-1/2 tsp vinegar)
1 cup sugar
Bring to boil, and remove from heat. Add 1 tsp vanilla and ½ tsp baking soda. Mixture will
become frothy.
CREPES by Joyce Miskin
1 1/2 cup flour
2 cups milk
1 Tbsp sugar
2 eggs
½ tsp. baking powder
½ tsp. vanilla
½ tsp. salt
2 Tbsp melted butter or margarine
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with
rotary beater until smooth. For each crêpe, lightly butter 8 inch skillet; heat over medium heat until
butter is bubbly. Pour scant ¼ cup of the batter into skillet; immediately rotate pan until batter
covers bottom cook until light brown. Turn and brown other side.
CREPES by Sam Hurst
1 cup flour
1 tablespoon sugar
3 eggs
¼ teaspoon salt
2 tablespoons melted butter
2/3 cup nonfat dry milk
1 1/3 cups water
1 teaspoon vanilla
Mix all ingredients together. Heat a small skillet over medium high heat. Spray the pan with
cooking spray. Pour 1/3 cup batter into the pan and tip the pan so the batter spreads over the
bottom of the pan. When the bottom is brown, turn with a spatula and brown the reverse side.
Stack crepes on a plate alternating with wax paper between each crepe. Use immediately or freeze
for later.
Breakfast
52
CREPES By Pauline Shaw
3 eggs
1 tsp. sugar
3/4 cup flour
1 cup milk
1/8 tsp. salt
2 Tbsp. melted butter (real butter)
Blend liquids gradually adding dry ingredients, adding butter last. Fry in skillet in real butter,
swirling liquid with spoon until flat, cook until done. Serve with jam or powdered sugar. For
desserts increase sugar by 2 tsp. then add 1 tsp. vanilla. Fill with any kind of pie filling, sweetened
strawberries, currant jelly, or raspberry jam.
1. Fill crepes with hot creamed chicken or turkey. Sprinkle with grated Parmesan cheese and broil a
few minutes to brown.
2. Fill crepes with hot creamed seafood or fish flavored with lemon juice.
3. Fill crepes with hot creamed tuna fish mixed with minced chives and finely diced pimento. Top
with chopped hard-cooked eggs
4. Combine ground leftover meat with tomato or spaghetti sauce. Spoon onto crepes. Roll and top
with grated Swiss cheese and place under broiler.
5. Fill crepes with cheese mixture used to make lasagna. Top with tomato sauce and sprinkle with
grated Parmesan cheese. Bake in moderate oven until bubbly.
6. Fill crepes with enchilada meat filling. Top with seasoned tomato sauce. Bake in 350 degree
oven until bubbly. Serve with sliced ripe olives, avocado, or hard-cooked eggs.
7. Fill crepes with spears of cooked asparagus or broccoli. Add a chin slice of Swiss or cheddar
cheese and roll. Bake at 400 degrees for 15 minutes.
8. Combine cooked and seasoned French style green beans with sautéed mushrooms and sour
cream. Spoon down center of each crepe; roll and turn seam side down in baking disk. Sprinkle
with buttered bread crumbs. Bake at 400 degrees for 15 minutes.
9. Scramble eggs over low heat until they are set but not dry. Season with salt and pepper. Stir in a
small amount of light cream. Spoon down center of each crepe. Sprinkle with crumbled, cooked
bacon or thinly sliced ham. Roll and place seam side down in baking dish. Brush with melted butter
and bake in 350 degree oven for 10 minutes.
Breakfast
53
DELUXE HOT CAKES By Daryl and Fern Nelson
1½ cup sifted whole wheat flour
1 Tbsp baking powder
3 Tbsp sugar
¾ tsp salt
2 egg yolks
1½ cup milk
2 Tbsp oil
2 egg whites beaten
Combine in order, folding in beaten egg whites last. Bake on lightly greased hot griddle. If sweeter
than usual, you may reduce sugar.
DUTCH BABY By Irene Allred
1/3 cup butter
4 eggs
1 cup milk
1 cup flour
Put butter in 3-4 quart pan and set into 425 degree oven. Then mix batter while butter melts. Put
eggs in blender and whirl at high speed for 1 minute. With motor running, gradually pour in milk
and then slowly add flour, and continue whirling for 30 seconds. Pour batter into hot melted butter.
Return to oven and bake until puffy and well browned - 20-25 minutes. Dust with nutmeg, sugar, or
any kind of topping you wish. (Sugar and lemon juice, yogurt, fresh fruit, pie fillings & sour cream,
syrup, or jam.)
Breakfast
54
DUTCH CRUMB CAKE By Lynda Campbell
1 cup Sugar
2 cups flour
1 tsp. cloves
1 tsp. nutmeg
1 tsp. Cinnamon
1/2 tsp. Salt
1/2 cup margarine
1 egg, beaten
1 cup buttermilk
1 1/2 Tbsp. vinegar
1 cup milk
1 tsp. baking soda
2 Tbsp. molasses
Combine sugar, spices, flour, and margarine. Take out 1/2 cup of mixture. Add soda to sour milk.
Add remaining ingredients. Beat well. Pour in greased 8” square pan. Sprinkle 1/2 cup of reserved
mixture on top. Bake at 350 for 30-35 minutes.
FAVORITE GRIDDLE CAKES By Fern Nelson
1¼ cup flour
1 Tbsp baking powder
1 Tbsp sugar
½ tsp salt
1 egg
1 cup milk
2 Tbsp. oil
Breakfast
55
FUNNEL CAKES By Lori Allen
1 1/4 cup all-purpose flour
2 Tbsp. Sugar
1 tsp. soda
3/4 tsp. Baking Powder
1/4 tsp. Salt
1 egg
3/4 cup milk
Combine dry ingredients in large bowl. Add eggs and milk. Beat mixture until smooth. Heat 1/4
inch vegetable oil to 375°F in a skillet. Cover bottom opening of a funnel with your finger. A
funnel with at least a 3/8 inch opening works best. Pour 1/4 cup batter into funnel. Hold the funnel
over the center of the skillet. Remove finger from funnel end to release the batter into the hot oil.
Move funnel in a slow circular motion to form a spiral or other design. Fry two minutes or until
golden brown, turning once. Drain on paper towels. Sprinkle with powdered sugar. Serve hot with
syrup or fruit.
GERMAN PANCAKES By Lisa Hart
1/2 cup butter
1 cup flour
1 cup milk
6 eggs
Melt butter in 13 x 9 pan at 450 until bubbling. Mix remaining ingredients and pour into hot butter.
Bake at 450 for 15-20 minutes. Sprinkle with powdered sugar and serve with jam or syrup.
GERMAN PANCAKES by Joyce Miskin
6 eggs
1 cup flour
1 cup milk
¼ tsp salt
¼ sq. butter or margarine
Place all ingredients except butter in a bowl and beat until well mixed. Place butter in dripper (2 x
9 x 13) and melt in the oven until butter is bubbly hot. Pour in batter and bake at 350 for 25 min.
Serve with jam, jelly, or syrup.
Breakfast
56
GRANOLA by Kathleen Sneddon
Cook’s Notes: The main reasons I started making granola was because commercial granola is too
sweet for me. So this recipe that I have adapted over the years originally used only 4 cups of rolled
oats with same amounts of honey and sugar listed here; thus I use more oatmeal so net effect is less
sweet. You can adjust the amount of oats to suit your “sweet” tooth. Also, you can add coconut,
dried raisins or cranberries or whatever you want! I am currently experimenting using less sugar
and more honey as that is what I have in food storage.
8 cups old fashioned rolled oats
1 ½ cups sliced almonds
½ cup brown sugar
½ tsp. salt
3/4 tsp cinnamon (I generally use to ¾ to 1 tsp, depends on freshness of your cinnamon)
1/3 cup canola oil
1/3 cup honey
1 tsp vanilla
Spray a 9 x 12 baking pan with PAM (or similar product). Mix in the pan the first 5 ingredients.
Pour oil into a microwave safe measuring cup, and then pour in the honey. If you put in oil first, the
honey will pour out easier. Soften in the microwave. Mixture should be slightly warm so easier to
stir and pour. Add the vanilla and pour over the oat mixture and mix well.
Bake 40 minutes in a 300 degree oven. Stir well after 20 minutes then return to oven for final 20
minutes.
HASH BROWN BREAKFAST CASSEROLE by Chris Elwood
12 oz. package (or more) shredded hash browns—defrosted
(may run under water to defrost, and then drain or pat dry)
Layer hash browns in 9 x 13 pan that has been sprayed with non-stick spray.
Combine the following ingredients:
4 eggs- beaten
¾ cup milk
2 cup grated cheese (any combination)
½ cup (one cube) melted margarine or butter
1 cup cubed ham or browned sausage
Salt and pepper to taste
May add 1 cup diced, sautéed onions if desired.
Pour the above ingredients onto hash browns and bake in 350 degree oven for 1 hour. Cut into
squares and serve while warm.
Breakfast
57
ICEBOX ENGLISH TEA MUFFINS By Carol Carman
3/4 cup Sugar
1 egg, beaten
1/4 tsp. Cinnamon
2 cup flour
1 cup milk
1/2 cup margarine
1/2 tsp. Salt
2 tsp. Baking Powder
3/4 cup raisins (optional)
----TOPPING---1/2 cup brown sugar
1 tsp. Cinnamon
1/4 cup chopped nuts
Cream sugar and butter. Add egg. Add dry ingredients alternately with milk. Stir in raisins. (Store
in refrigerator for up to four weeks). Put in muffin tins about 2/3 full.
Sprinkle topping over top of muffins. Bake at 350°F for 20 minutes.
MAPLE SYRUP By Lee Hurst
1 cup water
1 cup brown sugar
1 cup white sugar
1 cup corn syrup
1 tsp. maple flavoring
1 tablespoon butter
Boil water, sugars, and corn syrup. Add butter and flavoring. Simmer until desired thickness.
MAPLE SYRUP by Peni Floyd
1 cup sugar
1 cup brown sugar
1 cup water
1 tsp vanilla
1 tsp maple flavoring
Put first three ingredients in a saucepan, do not mix. Bring to boil. Add vanilla and maple
flavoring. Remove from heat.
Breakfast
58
MOM’S BELGIAN WAFFLES By Kram Allen
1 egg
1 cup milk
3 Tbsp. oil
1 cup flour
1 Tbsp. Sugar
1 Tbsp. Baking Powder
pinch of salt
Mix egg, milk, and oil. Mix dry ingredients well. Combine. Makes seven 4 inch waffles or two
large 8 inch waffles.
MONKEY BREAD
4 cans biscuits (10 in each)
1/2 c. pecans, ground fine
1 Tbsp. cinnamon
3/4 c. sugar
Cut each biscuit into four pieces. Roll each piece in the mixture of sugar, cinnamon and pecans.
Place in a large buttered tube pan. Pour the following mixture over the biscuits: 1 Tbsp. cinnamon
3/4 c. butter, melted
Bake at 350 degrees for 40 to 45 minutes. Let stand 5 minutes before turning out on a cake plate.
You do not need to slice, simply pull off a lump from the whole piece. (Hence the name -- Monkey
Bread.)
Breakfast
59
MIZ LUZIANNE'S MONKEY BREAD RECIPE
1 cube butter
1 cup milk
1/4 cup sugar
1 tsp salt
1 tsp sugar
2 Tbsp very warm water
4 1/2 tsp dry yeast
4 cups flour
3 eggs
½ cup melted butter
1 ½ Tbsp cinnamon
½ cup brown sugar
Heat butter, milk, 1/4 cup of sugar, and salt in microwave for 2 ½ minutes. Set aside to cool.
Mix yeast with the warm water and the teaspoon of sugar. Stir until well mixed. Add 2 cups of
flour to yeast mixture. Add eggs and stir well; the dough should be lumpy.
Stir in warm milk mixture and blend until smooth.
Stir in remaining 2 cups of flour. Cover with wax paper and a towel and let rise for about one hour
in a warm place, until bubbly.
After the dough rises, punch down and roll out onto a floured bread board. Cut into rounds or
strips, dip in melted butter and then in sugar mixture. Overlap in a well-greased tube pan until it is
half full (if any dough remains form into small balls and put into a greased muffin tin for rolls.)
Cover dough again and let rise about 45 minutes to one hour, or until it indents and does not spring
back when touched.
About 40 to 45 minutes after placing the dough in the pan to rise, set a rack in the middle of the
oven and preheat to 350 degrees.
Bake for 40-45 minutes or until golden brown.
Breakfast
60
OATMEAL MUFFINS By Lynda Campbell
1 cup quick oatmeal
1 cup buttermilk or sour milk
1 egg
1/2 cup brown sugar
1/2 cup oil or shortening
1 cup flour
1/2 tsp. Salt
1 tsp. Baking Powder
1/4 tsp. baking soda
Soak oatmeal in buttermilk. Add remaining ingredients. Place in cupcake papers in muffin tins.
Bake at 375-400 for 10-12 minutes.
“OH BOY” WAFFLES By Peni Floyd
2½ cup flour
4 tsp baking powder
¾ tsp salt
1½ Tbsp sugar
2 eggs
2¼ cup milk
¾ cup oil
PANCAKES By Sue Allen
1 egg
2 Tbsp. oil
1 cup milk
1 cup flour
1 Tbsp. Sugar
1 Tbsp. Baking Powder
dash salt
Mix egg, oil and milk. (Can use 1/2 cup evaporated milk and 1/2 cup water.) Add remaining
ingredients. Mix well. Put oil the size of a nickel on hot pan. Spread oil with paper towel to cover
bottom of pan. Put 1/4 cup batter in pan. When bubbly, turn and cook other side.
Breakfast
61
PANCAKES by Grandma Mary Mendenhall
1 1/3 cup flour
1Tbsp sugar
½ tsp salt
½ tsp soda
1 tsp baking powder.
1 egg (beaten)—can separate and beat egg white if want fluffy pancakes
1 1/3 cup sour milk (add 1 tsp lemon juice to milk—let stand)
Combine dry ingredients. Add milk and egg. Cook on oiled (or sprayed) griddle.
POPOVERS
2 eggs, room temperature
1 cup milk, room temperature
1 Tbsp melted butter
1 cup flour
1/2 tsp salt
Step 1: Preheat oven to 425 degrees (convection oven works the best). Generously grease popover
pans with butter
Step 2: If eggs and milk are not at room temperature, place in microwave for 30 seconds. (Room
temperature works the best.) Mix flour, milk, eggs, salt, and butter in a medium mixing bowl with a
whisk.
Step 3: Place popover pans in preheating over for 2 minutes. (If you leave it too long, the butter
will scorch.)
Step 4: Divide batter and ladle equal portions into each popover cup. Cups should be half full. Do
not let the batter sit! Bake immediately for best results.
Step 5: Check for doneness in 30 minutes. Remove when smooth and golden brown. Do not over
bake.
Step 6: Once removed from the oven, remove and tilt them slightly to let the steam escape or they
will get soggy quickly.
Makes 6 in a regular popover pan.
Breakfast
62
PUMPKIN PANCAKES by Heather Whittle
1 ¼ cup buttermilk (or 1Tbsp vinegar to 1 cup milk)
5 Tbsp pumpkin (a little less than 1/3 cup )
¼ tsp cinnamon
1 ¼ cup flour
½ tsp baking powder.
¼ cup sugar
2 eggs
½ tsp soda
¼ tsp salt
4Tbsp melted butter
¼ tsp allspice
Mix all ingredients together and cook until golden brown.
RICE PUDDING by Joyce Miskin
2 cup milk
½ cup + 2 Tbsp sugar
5 1/2 oz. can evaporated milk
2 eggs slightly beaten
¼ tsp. salt
1 Tbsp cornstarch
2 cup cooked rice
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 tsp. vanilla
Place 1 ½ cup milk plus evaporated milk and 6 Tbsp sugar in pan. Heat until milk is scalded. (You
can do this in the microwave.) In mixing bowl, whisk eggs; add salt and remaining 4 Tbsp sugar
and whisk again. Add a small amount of scalded milk to eggs, so they don’t cook. Pour egg
mixture into scalded milk, stirring constantly with whisk. Cook 15 to 20 min. stirring occasionally.
In small bowl, mix reserved ½ cup milk and cornstarch together; slowly pour into milk mixture,
stirring constantly until pudding begins to thicken. Cook 10 to 15 more minutes. Add cooked rice
and cook seven more minutes. Remove from heat and add nutmeg, cinnamon, and vanilla.
Breakfast
63
SAUSAGE CASSEROLE by Joyce Miskin
Serves: 16
1 lb. browned sausage
8 slices bread, crust removed and cubed
1 cup grated cheese
3 cup-3 ½ cup milk
8 eggs
½ tsp salt
Layer bread, cheese, and sausage in 9” x 13” pan. Mix together milk, eggs and salt. Pour over the
layered mixture. Bake uncovered at 325 degrees for 1 hour. Serve warm
STUFFED FRENCH TOAST By Cathy Hanna
One loaf soft French bread
One container of Strawberry Cream Cheese
One jar boysenberry syrup
6 eggs
1/3 cup milk or buttermilk
1/4 tsp. salt
1 tsp. cinnamon
BEAT. Slice French bread like normal, cutting fairly thin to medium slices. Then cut that slice of
bread in the middle but do not cut all the way through. Fill the middle of the slice with cream
cheese. Dip bread in egg mixture (or the mixture of the bold ingredients). Cook on skillet like
until finished. Top with boysenberry syrup and sprinkle with powdered sugar.
SYRUP by Joyce Miskin
4 cup sugar
2 cup water
¼ cup Karo syrup
1/3 cup brown sugar
Boil. Watch carefully; it boils over quickly. Remove from heat. Add 1 tsp vanilla and 1 tsp
mapeline
WAFFLES By Joyce Miskin
1 1/3 cup flour
1 Tbsp sugar
½ tsp salt
2 tsp baking powder
2 eggs—separated, beat egg whites
1 cup milk
1 Tbsp oil (optional—or sub. applesauce)
Combine dry ingredients. Add oil and egg yolks to milk. Beat w/ fork. Add to dry ingredients.
Fold in beaten egg whites. Cook in greased, heated waffle iron.
Breakfast
64
WONDERFUL WAFFLES
1 c gold medal flower
2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1 c milk
1/4 c margarine
1 egg, separated
Makes about three 8 inch waffles.
Mix flour, baking powder and salt. Stir in margarine, milk and egg. Beat egg whites in separate
bowl. Fold into flour mixture. Pour 2/3 C batter onto hot, greased waffle iron. Bake until
steaming stops and is a light golden brown.
Breakfast
65
CAKES:
When Steve’s Grandmother Ida Allan died, I remember going to her funeral. She was a lovely
woman. At the luncheon after the funeral as the relatives reminisced about Grandma, they would
often mention her divine chocolate cake, each person almost salivating as they thought of it. I
remember looking at them and thinking, “ A woman has died and all you can remember is her
cooking?” It didn’t sound very flattering to me. But as I pondered about her generation (and to
some extent mine), women cooked of necessity but also to show their love. A favorite meal was
planned for your birthday, a special dessert to cheer you up after a disappointment. Meals were a
social event, an excuse to get together. Over the years I have collected recipes from family
members and friends. When I make the recipe, I am flooded with memories of that person and
events and times now past - a kind of journal recorded in the tastes and aromas of favorite foods.
Maybe being remembered for your cooking is not so bad after all.
Show affection to each other. Don’t let the following be true: “Do you know what it means to
come home at night to a woman who’ll give you a little love, a little affection, a little tenderness? It
means you’re in the wrong house, that’s what it means.” George Burns.
Men who have pierced ears are better prepared for marriage. They’ve experienced pain and bought
jewelry.
“Love is patient, Love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it
is not self-seeking, it is not easily angered, it keeps no records of wrongs. Love does not delight in
evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres.”
1 Corinthians 13:4-7
Trust your spouse. They promised to love you and honor you. Respect them as your spouse and as
a person
Cakes
67
APPLE COFFEE CAKE By Kathy Goodell
Serves: 16
1 can (20 oz) apple pie filling; sweetened
2 tsp. ground cinnamon
3 cups flour
1 cup sugar
1 1/2 cups milk
1/2 cup margarine, softened
3 tsp. baking powder
1 tsp. salt
3 eggs
----topping---1/4 cup brown sugar
1/2 cup chopped nuts
2 tablespoon margarine; melted
----glaze---3/4 cup powdered sugar
1 tablespoon margarine; softened
3/4 tsp. vanilla extract
2-3 tsp. hot water
Mix pie filling and cinnamon; reserve. Beat flour, granulated sugar, milk, 1/2 cup margarine,
baking powder, salt, and eggs in large bowl on low speed, scraping bowl constantly for 30 seconds.
Beat on medium speed for 2 min. Pour half of the batter (about 2 cups) into pan. Spoon half of the
apple pie filling mixture (about 1 cup) over batter in pan. Repeat with remaining batter and pie
filling mixture.
Sprinkle brown sugar and nuts all over pie filling mixture; drizzle with 2 Tbsp. melted butter. Bake
at 350 degrees in a 9x13x2 inch pan for 45 to 55 min.; until pick comes out clean. Serve warm.
Glaze, if desired. Serve warm with ice cream.
Per Serving: 295 calories
Cakes
68
BAKERS CHOCOLATE ONE BOWL BROWNIES By Lori Hurst
4 oz. unsweetened chocolate (or 3/4 cup; cocoa)
3/4 cup margarine (use 1 cup if using cocoa; )
2 cups sugar
3 eggs
1 cup flour
1 tsp. vanilla
1 cup coarsely chopped nuts
Microwave chocolate and margarine in large microwave bowl at high 2 minutes, or until all
margarine is melted. Stir until chocolate is completely melted.
Stir sugar into melted chocolate until well blended. Stir in remaining ingredients. Bake at 350 for
35 to 40 minutes or until wooden toothpick inserted in center comes out almost clean.
BANANA CAKE By Jill Hurst
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 cup melted butter
1/2 tsp. salt
2 eggs
3 bananas, mashed
1 tsp. vanilla
2 cups flour
1/2 cup milk
1/2 tsp. white vinegar; add to milk
Cream butter, sugar, eggs, and vanilla. Sift together dry ingredients. Alternately add bananas, milk,
and dry ingredients to the butter and egg mixture. Mix well. Pour into greased 9x13 inch pan. Bake
at 350 for 30 minutes. Cool and frost with butter frosting.
BETTER THAN ANYTHING CAKE By Traci Wilson
1 German chocolate cake; bake as directed
1/3 jar caramel Butterscotch ice cream topping
1 can (14 oz) sweetened condensed milk
Skor bars
Cool Whip
Mix in separate bowl sweetened condensed milk and ice cream topping. DO NOT HEAT! While
cake is still hot, poke holes into it with chop sticks, then pour mix over cake. Put in fridge to cool.
When ready to serve, cover with Cool Whip and sprinkle Skor bars on top.
Cakes
69
BROWNIE PUDDING CAKE By Gay Slade
1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla
----SUGAR MIXTURE---1/2 cup brown sugar
2 Tbsp. cocoa
1 1/4 cups hot water
Stir together flour, sugar, cocoa, baking powder, and salt. Stir in milk, oil and vanilla. Pour into
greased 8 inch square pan. Blend brown sugar, cocoa, and hot water separately, and pour over
batter. Bake at 350 degrees about 45 minutes. The cake will rise to the top, with a chocolate sauce
to spoon over. Serve warm with ice cream.
BROWNIES (CHOCOLATE SHEET CAKE) By Chris Hatch
2 cups sugar
2 cups flour
1 1/2 tsp. soda
1/2 tsp. salt
2 sticks margarine
1/4 cup cocoa
1 cup water
2 eggs
1 tsp. vanilla
3/4 cup buttermilk (or less)
----Frosting---3/4 stick margarine
1 1/2 tablespoon cocoa
5 tablespoon buttermilk
powdered sugar
3/4 tsp. vanilla extract
Buttermilk can be made by using 3 Tbsp powdered buttermilk and 3/4 cup warm water. Mix well
and use drainer to strain out lumps. Mix together sugar, flour, soda and salt. Boil margarine, cocoa
and water. Pour over and mix with dry ingredients. Add to this the eggs, buttermilk and vanilla.
Pour batter into greased and floured jelly roll pan. Bake at 350 degrees for 20 min. or until cake
pulls from edge of pan. Let cool.
To make frosting: boil margarine, cocoa and buttermilk. Add to it as much powdered sugar as you
need to make a nice, spreadable frosting. Add vanilla. Spread on cake.
Cakes
70
BUNDT CAKE By Lynda Campbell
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
3/4 cup butter flavored oil
4 eggs
3/4 cup water, orange juice, apricot juice; or sherry
1 Tbsp. butter flavoring
----Cinnamon Mixture---1/4 cup sugar
2 tsp. cinnamon
1/2 cup nuts
----glaze---1 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavor
2 Tbsp. milk
Mix together first ingredients and beat 8 minutes at medium speed. Oil pan well (no flour). Put 1/3
batter in pan, then half of cinnamon mixture, a third more batter, rest of cinnamon mixture, and rest
of batter. Bake at 350 degrees for 45 minutes. Allow cake to cool in pan 10 minutes. Glaze while
slightly warm.
BUTTERMILK POUND CAKE By Laura Swayne
Prep Time: 15 minutes
Cook Time: 1 1/4 hours
Serves: 16
3 cups cake flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 pound butter, melted
6 large eggs
1/2 cup buttermilk (more, if needed)
2 tsp. vanilla
Preheat oven to 325 degrees. Grease and flour a tube or Bundt pan.
Sift flour, baking soda, and baking powder together. Stir in salt and sugar. Add butter and eggs.
Beat on low. Slowly add buttermilk and vanilla. Beat on medium, increasing to high until batter is
lump free. If it seems a little thick, add a bit more buttermilk.
Pour batter into prepared pan. Bake 1 hour and 15 minutes, or until a toothpick inserted into
thickest portion of cake comes out clean. Allow to sit in pan 15 to 20 minutes. Remove from pan
and serve warm or let cool. Great accompanied by whipped cream and caramel sauce.
Cakes
71
CAKE IN A PAN By Leah Gregg Campbell
1 1/4 cup sugar
1 tsp. vanilla extract
1 tsp. soda
1/2 cup shortening
1 1/4 cup flour
1/2 cup buttermilk
1/4 tsp. salt
1/4 cup cocoa
1/2 cup water, boiling
1 egg
----Icing---1 stick margarine
4 Tbsp. coca
6 Tbsp. milk
Cream together sugar and shortening. Add vanilla and egg. Mix together flour, salt, and cocoa. Ad
to sugar mixture. Mix together: buttermilk and soda. Add to cream mixture. Add to boiling water.
Pour into greased and floured 8x8 pan. Bake at 350° for about an hour. Icing: Boil margarine,
cocoa, and milk. After cake is removed from oven, pour icing over cake.
CAROL’S CHOCOLATE CAKE By Lee Hurst
2 cup sugar
1 cup oil
2 eggs, beaten
2 Tbsp vanilla
1 cup water
½ cup cocoa
2 tsp soda
3 cups sifted flour
½ tsp salt
1 cup buttermilk
Boil water and cocoa, cool. Add soda and stir. Mix sugar, oil, eggs, and vanilla. Add to cocoa
mixture. Add flour and salt. Mix alternately with buttermilk. Bake at 375 for 20 minutes. Note, if
you use powdered buttermilk, use 6 Tbsp and add with flour mixture, and then add 1 cup water.
Frosting:
4 oz cream cheese
2 tsp cocoa
1 tsp vanilla
¼ cup butter
about 1 ½ cup powdered sugar
Cakes
72
CARROT CAKE By Lee Hurst
1 cup raisins
1 cup pecans
8 oz crushed pineapple with juice
2 cups coconut
2 tsp vanilla
1 ¼ cups oil
3 eggs
2 cups sugar
2 cups carrots, shredded
2 ¼ cups flour
¼ tsp allspice
¼ tsp nutmeg
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
Mix and bake at 350 for 1 hour.
Frosting:
12 oz cream cheese
1 tsp vanilla
¼ cup milk
¾ cup powdered sugar
CARROT CAKE by Joyce Miskin
2 cup sifted flour
2 cup sugar
1 tsp. salt
2 tsp. baking powder
1 cup vegetable. oil
1 tsp. cinnamon
3 cup grated carrots
4 eggs
Mix first 5 ingredients mixing. well then add eggs mixing well between each one. Beat in carrots.
350° 35-40 minutes
Cakes
73
CARROT CAKE (TRIPLE LAYER) by Tammy Hay
2 cups sugar
1 ½ cups vegetable oil
4 large eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
¾ tsp nutmeg
3 cups finely grated, peeled carrots
½ cup chopped pecans
For cake: preheat oven to 325. Grease three 9-inch pans. Line bottoms of pans with wax paper.
Beat sugar and oil in bowl. Add eggs one at a time, beating well after each addition. Add
remaining ingredients. Pour batter into pans equally. Bake until toothpick inserted in center comes
out clean and cake begins to pull away from sides (about 45 minutes). Cool in pans for 15 minutes
on racks. Turn out cakes onto racks to finish cooling. Frost the three layer cake.
Frosting (mix until smooth and creamy)
4 cups powdered sugar
16 oz cream cheese (at room temperature)
½ cup butter (room temperature)
4 tsp vanilla
CHEESE CAKE FOR A CROWD By Michelle Miskin
Serves: 24-30
1 pkg white cake mix
16 oz cream cheese; softened
4 cups powdered sugar
1 pint whipping cream
2 cans(16 oz each) raspberry/cherry pie filling
Preheat oven to 350°. Grease and flour two 9x13 inch baking pans. Let cream cheese sit at room
temperature. Prepare cake according to package directions and pour one half of cake batter in each
pan. Bake for 20 minutes or until cake tests done. Remove from oven and cool. Whip cream cheese
and powdered sugar together until fluffy. Add cream and whip until firm. Spread mixture onto both
cakes. Spread pie filling on top of cream cheese layer. Refrigerate until ready to serve.
Variation: instead of pie filling, substitute Danish desert prepared according to package directions
and stir in drained fruit of your choice.
Cakes
74
CHERRY CHOCOLATE CAKE By Marilyn Waite
1 pkg Devils food cake mix; or German Chocolate
3 eggs
1/3 cup vegetable oil
1 tsp almond flavoring
1 can (21 oz) cherry pie filling
1/3 cup flour
Grease and flour 13x9x2” pan. Beat eggs in large bowl. Stir in cake mix (dry), flour, flavoring, and
pie filling. Beat with spoon until well blended. Do not use mixer. Spread in pan. Bake 35-40
minutes or until toothpick comes out clean, but don’t over bake. Cool completely.
Fluffy Cream Frosting: 1 pint whipping cream and 1 pkg Betty Crocker fluffy white frosting mix
(less 2-3 Tbsp for a less sweet frosting). Chill frosting mix, beaters and bowl. Add dry frosting mix
to cream in medium size bowl. Beat on high until fluffy and will hold shape. Spread on cake.
Refrigerate.
Also good on this cake: 1 pkg (4 serving size) instant chocolate pudding and pie filling mix.
Prepare pie filling as directed on package (for pie). Let stand five minutes or until thickened.
Spread over cake. Store in refrigerator, loosely covered.
CHERRY WINKS By Sharon Salisbury
1 3/4 cup Sugar
1 cup margarine
1 tsp. vanilla
4 eggs
3 cup flour
1 /12 tsp. Baking Powder
1/2 tsp. Salt
30 oz can cherry pie filling
3/4 tsp. almond extract
----glaze---1 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. almond extract
dash of salt
Cream margarine and sugar. Add eggs, vanilla, flour, baking powder, and salt. Grease a 12x15 inch
jelly roll pan. Spread half batter on the pan. Spread pie filling on top. Put spoonfuls of batter on top
in random pattern. Add Bake for 30-35 minutes at 350°F. Drizzle glaze over bars while slightly
warm.
It is also good with raspberry or blueberry pie filling.
Cakes
75
CHOCOLATE BROWNIES By Cheryl Tucker
1 cup margarine
2 cup Sugar
4 eggs
2 tsp. vanilla
2/3 cup cocoa
4 Tbsp. oil
1 1/2 cup flour
1 cup walnuts (optional)
6 oz chocolate chip
---Frosting--1/3 cup boiling water
1/3 cup Butter, softened
1 tsp. vanilla
1/2 cup cocoa
4 3/4 cup powdered sugar, sifted (1 pkg)
1/4 tsp. Salt
1 tsp. mint extract, optional
Melt butter and add cocoa, then sugar. Cool slightly and add eggs one at a time slowly. Add
vanilla. Stir in flour, oil, nuts and chocolate chips. Mix until well blended. Spread on greased 9 x
13 pan and bake at 350 degrees for thirty minutes.
Make Frosting: Combine sugar, cocoa and salt in bowl. Boil water and add butter. Remove from
stove and add sugar combination and then the vanilla or mint extract. Stir until creamy and then
spread over cooled brownies.
CHOCOLATE CHIP BUNDT CAKE By Jana Rees
1 pkg devils food cake mix
(no sour cream or pudding added)
1 pkg chocolate instant pudding
1 cup sour cream
1/2 cup warm water
4 eggs
1/2 cup vegetable oil
6 oz semi-sweet chocolate chips
----GLAZE---1 cup powdered sugar
2 Tbsp. milk
2 Tbsp. corn syrup
1 oz Unsweetened chocolate, melted
Blend with mixer for 3 minutes. Stir in chocolate chips. Pour into greased and floured Bundt pan.
Bake at 350°F for 55 to 60 minutes. Make glaze. Drizzle over cake.
Cakes
76
CINNAMON ROLL SWIRL CAKE by Lori Allen
Batter
3 cup flour
¼ tsp salt
1 cup sugar
4 tsp baking powder
1 ½ cup milk
2 eggs
2 tsp vanilla
½ cup butter, melted
Topping
1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon
Glaze
2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla
In a large bowl, mix all the ingredients together except for the butter. Once mixed; slowly pour in
the butter. Stir into batter. Pour into a greased 9x13 pan. For the topping, mix all the ingredients
together until well combined. Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.
While the cake is warm ~ drizzle the glaze over the cake.
Cakes
77
CRAZY CHOCOLATE CAKE By JaNae Hay
1 package of yellow cake mix
1/2 cup sour cream
2 eggs
1 cup water
1 cup butter
3 1/2 cup powdered sugar
1 cup chopped nuts
1 tsp. vanilla
1/3 cup milk
4 square chocolate
Combine cake mix, sour cream, eggs. Bring water, 1/2 cup butter and 2 squares chocolate to boil
in pan. Stir chocolate mixture into cake mixture and blend. Pour into greased 9 x 13 pan and bake
at 350 degree for 30 minutes. Meanwhile, mix sugar, nuts and vanilla in bowl. Bring 1/2 cup
butter, milk and 2 chocolate squares to boil. Blend hot mixture and sugar mixture until smooth.
Spread over hot cake.
CREAM CHEESE FROSTING By Connie Hurst
1 cup powdered sugar
8 oz cream cheese at room temperature
4 tablespoon margarine at room temperature
1 tsp. vanilla extract
Beat until smooth.
Cakes
78
CREAM PUFF CAKE By Kimberly Allan
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
4 oz cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 400 degrees. In a large heavy saucepan, heat butter and water to
boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it
forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl.
Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400
degrees F for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until
smooth. Add pudding mix and beat until thickened.
Put Chocolate icing over crust. Spread filling over icing. Top with whipped topping, and
drizzle chocolate syrup over the top.
Chocolate Icing
2
2
1
1
3
(1 ounce) squares semisweet chocolate
tablespoons butter
cup confectioners' sugar
teaspoon vanilla extract
tablespoons hot water
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low
heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one
tablespoon at a time, until icing is smooth and has reached desired consistency. Remove
from heat, cool slightly. Refrigerate until serving.
Cakes
79
CRUMB CAKE (CHERRI) By Cherri Hart
2 c. flour
2 c. brown sugar
1 tsp. Baking Powder
1/4 tsp. salt
1/2 c. margarine
1 c. flour
1/2 tsp. cinnamon
1 tsp. baking soda
1 egg (well-beaten)
1 c. milk
1 tsp. vanilla
Mix 2 cups flour, sugar, baking powder, and salt. Cut margarine into flour mixture. Reserve 1 cup
of this mixture for crumb topping. To the rest, add remaining ingredients.
Mix and pour into greased and floured 9 x 13 pan. Top with reserved crumbs.
Bake 20 minutes at 350 degrees.
DUTCH CRUMB CAKE By Lynda Campbell
1 cup Sugar
2 cups flour
1 tsp. cloves
1 tsp. nutmeg
1 tsp. Cinnamon
1/2 tsp. Salt
1/2 cup margarine
1 egg, beaten
1 cup buttermilk
1 1/2 Tbsp. vinegar
1 cup milk
1 tsp. baking soda
2 Tbsp. molasses
Combine sugar, spices, flour, and margarine. Take out 1/2 cup of mixture. Add soda to sour milk.
Add remaining ingredients. Beat well. Pour in greased 8” square pan. Sprinkle 1/2 cup of reserved
mixture on top. Bake at 350 for 30-35 minutes.
Cakes
80
FRESH APPLE CAKE By Lynda Campbell
3 cups chopped raw apples
2 cups sugar
2 1/2 cups sifted flour
1 tsp soda
1 tsp vanilla
1 1/2 cups oil
3 eggs
1 tsp salt
2 tsp baking powder
1 cup chopped nuts
----sugar glaze---1 1/2 cups powdered sugar
3 Tbsp. water
2 tsp vanilla extract
Peel apples and chop. Set aside. Pour vegetable oil into large mixing bowl.
Add sugar and eggs. Beat well. Add dry ingredients. Gently fold in apples. Grease 10 in tube pan
and line with wax paper. Pour in batter. Bake at 350 for one hour or until done. Remove from oven
and cool. Drizzle on sugar glaze.
To make glaze, moisten powdered sugar with water and add vanilla. If glaze is too stiff, add a little
more water. Decorate top of cake with nuts.
FLUFFY FROSTING By Alda Allan
1 egg white
1/3 cup corn syrup
2/3 cup sugar
dash salt
1/4 tsp. cream of tartar
2 Tbsp. water
1 tsp. vanilla
Put all ingredients except vanilla in the top of double boiler. Cook and beat with rotary beater until
stiff peaks form, about 7 minutes. Add vanilla.
Cakes
81
FROSTING , SMOOTH’N CREAMY by Joyce Miskin
1 pkg. (4 serving size) Instant vanilla pudding
¼ cup powdered sugar
1 cup cold milk
4- 8 oz. container cool whip
Combine pudding mix, sugar, and milk in small bowl. Beat slowly until blended. Fold cool whip.
Spread on cake at once. Makes enough for 9x13 or 2 9 inch layer cakes. Store frosted cake in
refrigerator.
FROSTING FOR CAKE DECORATING By Cherri Hart
2 pounds unsifted powdered sugar
1 cup shortening (part margarine)
1/2 cup milk
1 tsp. vanilla
Beat with electric mixer several minutes. Store covered in fridge.
FUDGE CAKE By JaNae Hay
2 cubes butter
1 cup water
4 Tbsp. cocoa
2 cups sugar
2 cups flour
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
----FROSTING:---1 cube butter
1/2 cup milk
3-4 Tbsp. cocoa
1 pound powdered sugar
Bring butter, water, and cocoa to a boil and set aside to cool.
Pour chocolate sauce over sugar and flour and mix well. Add eggs and buttermilk with soda (will
rise). Add to chocolate mixture. Add vanilla and cinnamon.
Bake at 375 degrees for about 25 - 30 minutes in 9x13 pan. 5 minutes before cake is done mix up
frosting. Bring butter, milk, and cocoa to a boil. Add powdered sugar. Beat well and pour over hot
cake. Add nuts.
Cakes
82
FUDGE CAKE By Lynda Campbell
2 1/2 cup flour
1 tsp. soda
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Shortening
1 1/4 cup Sugar
1 tsp. vanilla
2 eggs
1 cup sour milk
1/2 cup cocoa
1/3 cup hot water
1/4 cup chopped nuts
Sift flour before measuring. Sift again together with soda, baking powder, and salt. Cream
shortening and sugar. Add vanilla and eggs and beat until fluffy. Add flour mixture alternately
with milk. Mix cocoa and hot water to a smooth paste and beat into batter. Bake in greased and
floured cake pan for 30-35 minutes at 350 degrees.
GERMAN CHOCOLATE CREAM CHEESE BROWNIES By Kathy Allan
----BROWNIE LAYER:---4 oz baker’s German sweet chocolate
1/4 cup margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup all-purpose flour
1/2 cup chopped nuts (optional)
----Cream Cheese Topping:---4 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 Tbsp. all-purpose flour
Microwave chocolate and margarine in large microwavable bowl at HIGH 2 minutes or until
margarine is melted. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. (Range Top:
Melt chocolate and margarine in 2-quart saucepan over very low heat; stir constantly just until
melted. Remove from heat.) Stir sugar into melted chocolate. Stir in eggs and vanilla until
completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch square
pan.
Prepare Cream Cheese Topping: In same bowl, mix cream cheese, sugar, egg and flour until
smooth. Spoon over brownie mixture; swirl with knife to marbleize.
Bake at 350 degrees for 35 min. or until wooden pick inserted in center comes out almost clean.
(DO NOT OVERBAKE). Cool in pan; cut into squares.
Cakes
83
GERMAN COFFEE CAKE By Home By Design
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 8-12
3 cups flour
3/4 cup sugar
1 1/4 cups brown sugar
1 1/4 tsp. salt
3/4 cup vegetable oil
2 eggs
1 1/4 cups buttermilk (or 1 Tbsp. distilled vinegar added to one cup regular milk)
1 1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
Mix flour, sugar, brown sugar, salt, and vegetable oil together. Remove one-third of the mixture
and set aside.
Mix remaining ingredients together and add to the remaining two-thirds of the first mixture. Mix
together until smooth. Pour into a greased 9x13 pan. Crumble the mixture which was set aside
over the top. Bake at 325 degrees for 20-30 minutes, until middle is firm to the touch.
GOLD RUSH BROWNIES By Lee Hurst
2 cups crushed graham crackers
1 can sweetened condensed milk
6 oz. chocolate chips
1/2 cup nuts
Pour into 8 x 8 greased pan. Bake at 400° for twenty minutes. Let cool for 10 minutes. Cut and
remove to rack.
Cakes
84
GRANDMA’S CHOCOLATE CAKE By Ida Allan
1 3/4 cup sifted four
1 1/3 cup sugar
1 tsp. salt
1 cup milk
1/2 cup shortening
2 1/2 oz. baking chocolate
2 unbeaten eggs
1/4 cup milk
1 tsp. vanilla
----chocolate frosting---2 cups sugar
1 cup halt and half cream
1/4 cup Karo syrup
1/2 cup nuts (optional)
1/4 cup cocoa
Sift together dry ingredients. Add milk and shortening and beat one and a half minutes on low. Add
melted chocolate, eggs, milk, and vanilla. Beat one a half minutes. Pour into a well greased and
lightly floured oblong cake pan. Bake at 350 degrees for 30 minutes.
To make frosting, boil sugar, syrup, half and half until soft ball stage. Add nuts and cocoa. Beat
until gloss is gone and it can stand alone. Ida does this with a wooden paddle on a marble slab.
HELLO DOLLY CAKE By Donald Morton
1/4 lb. butter or margarine
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup semi-sweet chocolate pieces
1 cup chopped nuts
1 can (15 oz.) sweetened condensed milk
Melt butter in a 9x9x2 inch pan. Sprinkle in a layer of each of the above ingredients in order listed.
Pour condensed milk over all. Bake at 350 degrees for 30 min. Cool in pan. Cut 1 inch squares.
(This is better if made a day before eating.)
Cakes
85
ITALIAN CREAM CAKE By Veda Rees
5 eggs, separated
1/2 cup margarine, softened
1/2 cup shortening
2 cups sugar
1 tsp. soda
1 cup buttermilk
2 cups sifted flour
1 cup coconut
1 cup chopped nuts
1 tsp. vanilla
1 tsp. coconut flavoring
----cream cheese icing---8 oz cream cheese; softened
1/2 cup margarine; softened
4 1/2 cups powdered sugar
1 tsp. almond extract
Beat egg whites until stiff and set aside. Cream margarine, shortening, and sugar. Add egg yolks
one at a time. Dissolve soda in buttermilk and add to creamed mixture alternately with flour. Stir in
coconut, nuts, vanilla, and coconut flavoring. Fold in egg whites. Pour into 3 greased and floured 9
inch cake pans. Bake at 350 degrees for 25 minutes, or until toothpick comes out clean. Frost with
cream cheese icing.
JELLO CAKE by Joyce Miskin
Lemon Cake mix – prepare according to directions.
Cool 25 minutes
Mix Jell-O with ¾ cup hot water – ½ cold. Cool and pour into cake that has been poked with for 1”
apart. Refrigerate. Top with:
Sm. Pkg. pudding beat
1 ½ cup milk
(can add ¼ cup powdered. sugar for thicker frosting.) Fold in 4 oz. cool whip
Cakes
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LAYERED ANGEL FOOD CAKE By Alda Allan
1 package angel food cake mix
3 eggs, separated
1 pint whipping cream
9 oz. Hershey candy bar
Bake angel food cake according to directions. Melt candy bar over hot water in top of double boiler
(low heat). Add beaten egg yolks to this and beat together. Set aside to cool.
Beat egg whites and 1 cup cream (in two separate bowls). When chocolate cools, add chocolate
mixture to the whipped cream and egg whites. Using electric knife, cut cake crosswise with 5
layers. Put one layer back in angel food pan and spread with chocolate mixture. Add another layer,
continue this until all used. Let it stand overnight in refrigerator. Frost in the morning with 1 cup
sweetened whip cream. Store in refrigerator.
MARBLE SQUARES By Alda Allan
1/2 stick margarine
3/4 cup water
1 1/2 oz. unsweetened chocolate
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream
1/2 tsp. salt
1 tsp. baking powder
8 oz. cream cheese
1/3 cup sugar
1 egg
6 oz. chocolate chips
Boil margarine, water, and chocolate and mix with group flour, sugar, eggs, sour cream, salt, and
baking powder.. Pour into greased and floured jelly roll pan.
Mix cream cheese, sugar, and egg. Spoon over batter. Sprinkle with chocolate chips. Cut through
with knife for marbled effect. Bake at 375 for 25-30 minutes.
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MILLIONAIRE BARS By Lee Hurst
14 oz caramel
1/3 cup evaporated milk
1/3 cup evaporated milk
1 box German Chocolate Cake Mix
1/2 cup butter (Melted)
1 cup walnuts
1 pkg milk chocolate chips
Melt caramel and 1/3 cup evaporated milk in double boiler over low heat. Set aside.
Mix cake mix, butter and 1/3 cup milk. Press one half mixture into 13x9 pan (sprayed with nonstick Pam). Bake 10 minutes at 350. Spread on melted caramel. Add chips and nuts. Place other
half of cake mix in dollops on top. Bake at 350 for 25 minutes.
MINUTE CHOCOLATE MUD CAKE By Kimberly Allan
1 coffee mug
4 Tbsp. flour (plain flour, not self rising)
4 Tbsp. sugar
2 Tbsp. baking cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
3 Tbsp. chocolate chips (optional)
small splash of vanilla
Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the mild and
oil and mix well. Add the chocolate chips (if using) and vanilla and mix again. Put your mug in
the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug,
but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can
serve 2 if you want to share!)
Cakes
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NEIMAN MARCUS CAKE By Lori Hurst
1 pkg. Duncan Hines yellow butter cake mix
1 cube margarine, melted
2 eggs
----CREAM CHEESE MIXTURE---8 oz. cream cheese
2 eggs
6 oz. chocolate chips
1 pound powdered sugar
pecans
Mix first group and pour into greased and floured 9 x 13 inch pan. Mix cream cheese, eggs,
chocolate chips, and powdered sugar. Pour over cake mix. Bake at 350 for 30-40 minutes. (May
bake up to an hour if needed.)
OATMEAL CHOCOLATE CHIP CAKE By Kathy Allan
2 cup boiling water
1 cup brown sugar
½ cup margarine
1 cup sugar
1 cup quick oatmeal
2 eggs
1 tsp. salt
1 3/4 cup flour
2 cup chocolate chips
3/4 cup chopped nuts, if desired
Pour boiling water over oatmeal and chunked up margarine - let stand for 10 minutes. Add sugar
and stir well, stir in eggs, then dry ingredients, then 1 cup chocolate chips. Mix well with spoon.
Let chocolate melt a little. Pour into greased and floured 9 x 13 pan. Top with remaining
chocolate chips and nuts, if using. Bake at 350 for 40 minutes.
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PEACH CAKE By Kay Sorenson
1 box Betty Crocker Cake mix (yellow, or your choice)
1 cube melted butter
2 eggs
1 tsp vanilla
3/4 can Wilderness pie filling (peach, or your choice)
Icing
4 oz cream cheese
¾ cup powdered sugar
¼ can of pie filling
Mix the cake ingredients until fruit is in tiny pieces. Spray 9 x 13 pan or Bundt pan with Pam.
Bake at 350 for 45-60 minutes, depending on pan. Cool and frost. Keep in fridge. Other good
combinations are lemon/blueberry, spice/pumpkin, spice/apple, German chocolate/raspberry,
white/coconut milk/coconut.
PERFECT BROWNIES By Martha Stewart
18 Tbsp. (2 sticks plus 2 Tbsp) unsalted butter, plus more for pan
12 oz. Best-quality bittersweet chocolate, coarsely chopped
½ cup all-purpose flour
1 tsp. Baking powder
3 large eggs
1 ¼ cups light brown sugar, packed
1 ¾ cups pecan halves, coarsely chopped
Preheat oven to 325 degrees. Butter a 7x11½x2-inch baking pan. Line pan with parchment paper;
set aside.
Combine the butter and chocolate in a heat proof bowl set over a pan of simmering water, and melt.
Remove from heat, and let stand until cool. Sift the flour and baking powder together into a
medium bowl; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until thick and
creamy, about 5 minutes. Gradually beat in the sugar. Continue beating until mixture is thick and
mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more.
Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in the nuts.
Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40
to 45 minutes. (The brownies should not have a cake-like consistency). Remove from oven, and
let cool in pan.
Cut into squares in the pan before turning out onto a board.
(Note: This recipe has been adapted from “Coffee and Bites” by Susie Theodorou. Copyright 2001
by Susie Theodorou.)
Cakes
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PHILLY CHEESECAKE BROWNIES By Lynda Campbell
1 pkg (19.8 oz) Betty Crocker fudge brownie mix
8 oz cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla
Prepare brownie mix as directed. Pour onto grease 9 x 13 inch pan.
Beat cream cheese with electric beater on medium speed unto smooth. Add sugar, mixing until
blended. Add egg and vanilla. Mix just until blended. Pour cream cheese mixture over brownies.
Cut through batter with knife several times for marbled effect. Bake at 350 for 35-40 minutes or
until cream cheese mixture is lightly browned. Cool Cut into square.
Note, do not use brownie mixes that include a syrup pouch.
PUMPKIN SPICE CAKE by Sam Hurst
1 Pkg. Spice Cake
15 Oz. Can Pumpkin
In a large bowl, mix the above two ingredients. Pour into desire pan and spread out.
Bake 15-18 Minutes at 350
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POPPY SEED CAKE (JILL) By Jill Hurst
1 1/8 cup oil
3 eggs
2 1/2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 cups milk
3 cups flour
2 Tbsp. poppy seeds
----glaze---2 tablespoon margarine; melted
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 cup orange juice (or less)
Mix together oil, sugar, and eggs. Add remaining ingredients and mix. Grease and flour cake pan
(bundt or 2 loaf pans). Bake 1 hour at 350 degrees. While warm poke holes with knife and glaze,
Can make as three dozen muffins. Bake muffins 19 minutes at 375.
Can make in greased and floured loaf pans. Bake for 45 minutes at 350°F . Don’t over bake. Take
out when edges are just beginning to brown. Center should be light in color and slightly moist.
Toothpick test will still come out clean.
Cakes
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POUND CAKE (GRANDMAS) By Lee Hurst
1/2 pound margarine or butter
1/2 cup shortening
5 eggs
3 cups sugar
3 cups flour
1/2 tsp baking powder
1 cup milk
1 tsp vanilla
1 tsp coconut extract
1 tsp butter extract
1 tsp rum extract
1 tsp lemon extract
GLAZE:
1 cup powdered sugar
2 Tbsp water
1/2 tsp rum extract
1/2 tsp coconut extract
1/2 tsp lemon extract
1/2 tsp orange extract
1/2 tsp almond extract
1/2 tsp butter extract
Cream butter, shortening and sugar. Add eggs one at a time. Alternate liquids and dry ingredients.
Add extracts one at a time and beat very well. Coat Bundt pan with non-stick cooking spray. Flour
inside of pan and then sugar inside of pan. With this treatment, it will never stick. Bake at 325 for1
1/2 hours. Cool for 15 minutes before removing from pan. Drizzle glaze over warm cake.
POUND CAKE (LEAH) By Leah Gregg Campbell
3 cup sugar
6 eggs
1 Tbsp. vanilla extract
2 sticks margarine (or half butter)
8 oz sour cream
1/4 tsp. soda
2 tsp. lemon extract
3 cup flour
Mix sugar and margarine. Add eggs. Beat with mixer until smooth and creamy. Mix soda with sour
cream. Add to sugar mixture. Stir well. Add remaining ingredients. Flour and grease bundt pan.
Bake 1 hour and 15 minutes at 325°.
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PUDDING CAKE By Lynda Campbell
1 yellow cake mix
1 tsp. almond flavoring
6 oz vanilla pudding mix (instant)
4 cups milk
1 cup powdered sugar
Mix cake mix as directed on package. Add almond flavoring and bake as directed. When cake
comes out of oven, poke holes in it with the handle of a wooden spoon.
Mix vanilla pudding with milk and powdered sugar. Pour half in holes. Let other half set up and
then use to frost cake.
PUDDING CHEESE CAKE by Cathy Hanna
Crust:
1 cup flour
2 Tbsp sugar
1/2 cup margarine
Mix above and press into 9 x 13 inch pan. Bake 10 minutes at 350 degrees, cool
2nd Layer:
1 cup powder sugar
8 oz pkg cream cheese
2 cups cool whip
Mix until creamy put in cooled crust
3rd Layer:
2 - 3 oz packages of instant pudding (chocolate, butterscotch, vanilla, or coconut) made as directed
on package. Top with cool whip and nuts
PUDDING CAKE by Joyce Miskin
1 Cake mix
1 pkg. pudding (small pkg. of NON instant)-prepare according to instructions and add cake mix.
Pour into greased and floured pan Top with nuts and chocolate chips. Bake at 350 for 30-35
minutes.
Cakes
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PUMPKIN CAKE ROLL By Sharon Salisbury
3/4 cup flour
2 tsp. Cinnamon
1 tsp. Baking Powder
1/2 tsp. ginger, ground
1/2 tsp. Salt
1/2 tsp. nutmeg
3 eggs
1 cup Sugar
2/3 can pumpkin
1 tsp. lemon juice
1 cup chopped walnuts
----Filling---6 oz Cream Cheese
1/4 cup butter or margarine
1/2 tsp. vanilla
1 cup powdered sugar
Grease and flour a 15x10x1 inch jelly roll pan. Stir together flour, cinnamon, baking powder,
ginger, salt and nutmeg. In small mixing bowl, beat eggs at high speed for about five minutes or
until thick and lemon-colored. Gradually add sugar, beating until sugar dissolves. Stir in pumpkin
and lemon juice. Fold dry ingredients into pumpkin mixture. Spread evenly in pan. Sprinkle with
walnuts. Bake at 375°F for 12-15 minutes or until done..
Immediately loosen edges of cake from pan and turn onto a towel sprinkled with powdered sugar.
Starting from narrow end, roll warm cake and towel together so that the nuts are on the outside. Set
roll on a wire rack to cool. Make filling. Unroll cake. Spread filling. Roll up cake. Chill until
serving time. Serves 10.
QUICKIE CHOCOLATE CAKE BY Debbie Tanner
Mix:
1 tsp. salt
3 cup flour
2 cup sugar
2 tsp. soda
6 Tbsp cocoa
Add to dry ingredients:
3/4 cup oil
2 Tbsp vinegar
2 tsp. vanilla
2 cup cold water
Grease and flour pan. Beat together and bake at 350 degrees for 35 minutes.
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RASPBERRY DELIGHT By Lee Hurst
Yellow cake mix, baked as directed in 9x13 dripper pan.
¾ cup powdered sugar
2 Tbsp lemon juice
8 oz cream cheese
½ cup whipped cream
Cool cake. Beat cream cheese with lemon juice and powdered sugar with rotary beater. Add whip
cream and beat until thickens. Spread mix on top of cake. Then add thawed raspberries. Top with
raspberry Danish dessert made with 1 ¾ cups water.
RELIEF SOCIETY CHERRY CAKE By Debbie Cook
1 cup sour cream
1 can (21 oz.) cherry pie filling
1/4 cup water
3 eggs
1 pkg. betty Crocker sour cream white cake; mix
----glaze---1 cup powdered sugar
1 1/3 tablespoon milk
Heat oven to 350. Generously grease and flour 9x13 pan (or use jelly roll pan). Mix sour cream,
water, and eggs. Stir in cake mix until moistened. Batter will be slightly lumpy. Spread in pan.
Drop pie filling by spoonfuls onto batter. Bake until cake springs back when touched slightly, 2530 minutes. Cool. Drizzle with glaze.
SNOWFLAKE DREAM CAKE (MERLENE) By Lee Hurst
1 pkg yellow cake mix
20 oz can crushed pineapple, (save juice)
3 oz Cream Cheese
3 oz vanilla pudding mix (instant)
1 cup milk
8 oz Cool Whip
coconut
nuts (optional)
maraschino cherries
Add enough water to pineapple juice to use as the liquid in the cake mix. Make the cake (as
directed on the box). Place in well greased and floured 9x12 pan. Bake for 20 minutes at 350. Cool
and leave in pan. With mixer, blend cream cheese, pudding, and milk. Fold in drained pineapple.
Spread over cooled cake. Then spread with cool whip. Sprinkle with coconut and nuts. Cool in
refrigerator for several hours. Cut into squares. Serve with maraschino cherry on top.
Cakes
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SOUR CREAM CAKE By JaNae Hay
1 cup margarine
2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp. vanilla
2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup chopped nuts (optional)
1 tsp. cinnamon
1/2 cup sugar
Cream margarine and 2 cups sugar. Add eggs, sour cream, and vanilla. Mix. Add flour, baking
powder, and salt. Mix. Pour into 9x13 pan. Mix nuts, cinnamon, and sugar. Sprinkle over top. Bake
at 350 degrees for 30 - 35 minutes.
SUNDAE POUND CAKE By Angie Allan
1/2 cup butter
3 eggs
2/3 cup sour cream
2 oz. sweet baking chocolate, cut up
2 Tbsp. milk
1 Tbsp. water
1 1/3 cups flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/4 cups sugar
1 tsp. vanilla
1 tsp. lemon peel
Dark chocolate glaze: Melt 1 oz. unsweetened chocolate, 2 Tbsp. butter, and 2 Tbsp. milk. Remove
from heat and add 1 cup powdered sugar and 1/2 tsp. vanilla.
Milk chocolate drizzle: Melt 1/2 oz. milk (or white) chocolate, 1 Tbsp. butter, and 1 Tbsp. milk,
stirring over low heat. Stir in 1/2 cup powdered sugar and 1/4 tsp. vanilla.
Let butter, eggs, and sour cream stand at room temperature for 30 minutes. Grease and flour a 6
cup Bundt pan or loaf pan. Melt baking chocolate with milk and water. Cool slightly. Mix flour,
baking powder, and baking soda. Set aside. Cream butter and sugar. Add vanilla. Add eggs one at a
time.
Alternately add flour mixture and sour cream mixture. Add lemon peel. Spread half of the batter in
Bundt pan. Drizzle with chocolate mixture. Add remaining batter. Bake at 325 for 50-60 minutes or
until toothpick comes out clean. Cook for 10 minutes. Remove from cake pan and cool completely.
Spoon dark chocolate glaze over cake. Pipe milk chocolate drizzle and/or while chocolate drizzle
over glaze. Serve with fresh berries and ice cream.
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TEXAS CAKE (LORI) By Lori Hurst
2 cups flour
2 cups Sugar
1 tsp. soda
2 sticks margarine
1/4 cup cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp. vanilla
Mix together sugar, flour, soda and salt. Melt margarine, cocoa and water. Pour over and mix with
dry ingredients. Add to this the eggs, buttermilk and vanilla. Pour batter into greased and floured
jelly roll pan. Bake at 400 degrees for 20 minutes. Frost with Connie’s Texas Sheet Cake Frosting.
TEXAS SHEET CAKE FROSTING (CONNIE) By Connie Hurst
1 stick margarine
4 Tbsp. cocoa
6 Tbsp. milk or cream
4-5 cup powdered sugar
1 cup miniature marshmallows
1 cup chopped nuts (optional)
Heat margarine, cocoa, and milk (or cream). Add powdered sugar, marshmallows and nuts.
Work carefully over Texas Sheet Cake while warm.
TWINKIE FILLING By Connie Hurst
5 tablespoon flour
5 tablespoon sugar
1/8 tsp. salt
1 cup milk
1/2 cup butter
1/2 cup shortening; or more butter
3/4 cup sugar
1 tsp. vanilla extract
Mix flour, sugar, and salt. Add milk. Stir and cook until boiling and thick. Cool . Beat butter,
shortening, sugar and vanilla with mixer for 2-3 minutes. Beat until fluffy. Add cooked part and
beat well. Inject into cupcakes or slice layer cake and use as a filling.
Cakes
98
VANILLA TEXAS CAKE By Traci Wilson
2 2/3 cups flour
1 tsp. cinnamon
2 cups sugar
1 1/2 tsp. soda
1/2 cup margarine
2/3 cup buttermilk
1/2 cup oil
1 cup water
2 eggs
2 tsp. vanilla
----Frosting---1/2 cup margarine; not melted
8 oz cream cheese
1 lb powdered sugar
1 tsp. vanilla extract
Mix flour and sugar together. In pan, bring margarine, oil, and water to a boil. Pour over flour
mixture and beat. Beat in eggs, vanilla, cinnamon, soda, buttermilk. Pour in cake pan. Bake at 350
20-25 minutes. Frost.
To make frosting, cream margarine and cream cheese. Add powdered sugar and 1 tsp. vanilla. Mix
and spread over cake.
WACKY CAKE By JaNae Hay
3 cup flour
2 cup sugar
2 tsp. baking soda
6 Tbsp. cocoa
1 tsp. salt
3/4 cup oil
2 Tbsp. vinegar
2 tsp. vanilla
2 cup water
icing:
2/3 cup brown sugar
6 Tbsp. butter
1/3 cup evaporated milk
1 cup chopped nuts
Mix dry ingredients in an ungreased 13 x 9 pan. Make 3 holes in the mixture. In the center hole,
add the oil. Into one hole, put the vinegar and in the last hole, add the vanilla. Pour the water over
it all and stir until mixed. Bake at 350 degrees for 35 minutes. Cream the icing ingredients
together and spread over hot cake. Brown under broiler for 4-6 minutes.
Cakes
99
WHITE ALMOND SOUR CREAM WEDDING CAKE By JaNae Hay
1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
11/3 cup water
2 T vegetable oil
1 tsp vanilla
1 tsp almond extract
1 cup sour cream
4 large egg whites
Heat oven 325 degrees. Mix all ingredients together and put in 9 x 13 greased and floured pan.
Bake for 48-52 minutes. When cool frost with frosting.
BUTTERCREAM FROSTING
1/2 c butter softened
1/2 c Crisco
1/2 tsp vanilla
1/2 tsp almond extract
1 lb powered sugar
2-3 T milk
Cream butter and Crisco together, add 1 cup sugar at a time till blended - will look dry. Add milk
and extracts. May use 1 tsp vanilla if desired
Cakes
100
CANDY:
Some of you are concerned that you are not the best in the class, perhaps you struggle to pass.
Although at some point in time it needs to get easy for you, that happens at different times for
different people. It doesn’t have to come easily for you in order for you to turn out to be excellent
in your chosen endeavor. Let me illustrate.
My mother has dipped chocolates every Christmas for as long as I can remember. When I married
and moved from home, I could expect a large box of homemade chocolates every year. I had made
candy myself, but had never really made the fondant, toffee, and other centers. After a dozen years
away, we returned to Cache Valley (which is where I was raised). At that time, my free box of
chocolates came to an abrupt end. My mother was sure I could dip myself. I was a new assistant
professor and very busy. Chocolate dipping always came at the busiest time of the quarter. Candy
is tricky to make. You have to wash down the sides of the pan or you can turn the whole thing
sugary. You have to use a heavy pan to distribute the heat evenly. You have to stir constantly or it
will scorch. You can’t touch your spoon to the sides or you can cause it to go sugary. You must
watch the thermometer carefully or you will over or under cook it. You can’t scrape the sides of the
pan into the bowl. There are lots of ways of ruining it. It can be quite frustrating.
Some years I didn’t dip at all. Other years I only did a few types. As I continued to practice, I got
better and better. However, the one thing I could never master was toffee. Some years I would
make four batches - only to have them all turn sugary. I double checked the recipe. I washed down
the sides a dozen times. I traded spoons midway. I would watch my mother make it. She did just
what I did, but she didn’t ever have the problem I did. Who would think you could boil something
for ten minutes and still not have all the sugar dissolved? Some years Mom just made the toffee for
me. Then, one day I found a different recipe for toffee. I could make it without ruining it - but I
didn’t like it as well. It had a new step - they combined the butter and sugar over low heat and
stirred until it was all dissolved before raising the temperature. I tried the new step on the old
recipe. It worked! No one else has to do that step on my recipe. It takes about ten extra minutes, but
it never fails. My neighbors say the candy is good. No one knows how much I struggled to master
the recipe. No one knows I do an extra step. The results are all that matters. (This step is indicated
in the toffee recipe as a step for the candy-making-impaired.)
So it is with you. No one will know how long you struggled to master the concepts. They only care
that you have it mastered.
Her husband had been slipping in and out of a coma for several months yet she stayed by his
bedside every single day. When he came to, he motioned for her to come nearer. As she sat by him,
he said, “You know what? You have been with me all through the bad times. When I got fired, you
were there to support me. When my business fell, you were there. When I got shot, you were by my
side. When we lost the house, you gave me support. When my health started failing, you were still
by my side. When I think about it now, I think you bring me bad luck!”
Keep your eyes wide open before marriage, half shut afterwards. - Benjamin Franklin
Your spouse is 80% good and 20% bad. If you look at the 80%, you will be happy. If you look at
the 20%, you will be miserable.
A married man should forget his mistakes; no use two people remembering the same thing. Duane
Dewel
Candy
101
BAVARIAN MINTS By Jill Hurst
1 lb. milk chocolate or 3 cups buttons
1 oz. unsweetened chocolate
14 oz sweetened condensed milk
2 Tbsp. butter
7 drops of peppermint oil
1/2 tsp. vanilla (not imitation)
In top of double boiler, over warm (not boiling) water, melt milk chocolate, unsweetened
chocolate, milk, and butter. When chocolate is melted and mixture is smooth, add peppermint and
vanilla. Pour into buttered square pan. Cool. Cut into squares. Dip, if desired. Do not make more
than 24 hours before dipping.
BUTTER MINTS By Sharon Salisbury
1 cup Water
2 cup Sugar
1/4 cup Butter
1 capful peppermint
Boil water and sugar and cook to 230°F. Add butter and cook to 250°F. Pour onto buttered marble
slab. Fold up sides until cool enough to handle. Add peppermint. Stretch until can pull no more.
Cut and store for 4-5 hours.
BUTTER MINTS By Lisa Blau
1 cup water
3 cup sugar
1 cube butter
Cook to 248-250 degrees on clear day. Pour on marble slab. Add 8 drops peppermint oil. Stretch
like taffy. Cut in pieces. After hardened, put in Tupperware and leave for two or more hours to
make soft.
CARAMEL (APPLES, POPCORN, OR PLAIN) By Lee Hurst
2 cups sugar
1 cup corn syrup
1/4 lb. butter or margarine
1 can sweetened condensed milk
Bring sugar and corn syrup to boil. Add butter or margarine. Add sweetened condensed milk
slowly. Cook on moderate heat to 232 degrees. Pour into buttered pans and cool to lukewarm. For
carameled apples - dip while caramel is hot, but not boiling.
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CARAMEL (EXCELLENT FOR DIPPING) By Lee Hurst
2 cups sugar
2 cups glucose
1/2 tsp. salt
1 cup cream
1/4 lb. butter
1 cup canned milk
Boil sugar, glucose and salt. Slowly add (don’t stop the boiling): cream, butter, and canned milk.
Stir constantly. Wash down sides after 1st boil and then after added all ingredients after a minute.
Cook until 232 degrees (Logan) or 236-238 (Boise). Pour into buttered, 9x13 glass pan.
My notes: Cook at 60% of max heat on stove. Switch spoons once it boils. Wash down sides
more. Don’t use heavy cream. Stir fast – “like the house is on fire.” Have everything ready. Use
wooden spoons. Have hot water boiling on stove to wash down sides.
CHERRY CHOCOLATES (Kitchen Kneads) By Lee Hurst
Favorite chocolate is guittard. Buy water fondant mix. Add batter, cream, butter flavoring, and
almond flavoring (for cherries). Wrap cherries and dip. Use corn starch to handle sticky fondant.
CHOCOLATE COVERED MINTS By Lee Hurst
3 cups sugar
1 cup cream
2 Tbsp glucose
1 Tbsp. butter
8 drops oil of peppermint
Mix sugar and cream. Let stand for ten minutes. Cook on medium on large hot plate, stirring
constantly. Make sure all sugar is dissolved before letting come to a boil. (I sometimes add 2-3
Tbsp of water.) At boil add glucose. Wash down sides of pan carefully both before and after it
comes to a boil. Turn down heat slightly. Cover and allow to steam to dissolve any sugar. Do not
stir and cook to 228-230 (Logan) and 232-234 (Boise). Pour on buttered marble slab to cool. After
cools well, add peppermint and butter. Let set up. When cool to touch, mix and knead. Store
covered until ready to dip. Store in cool place for several days before dipping. Just before dipping,
roll in small balls and place on waxed paper. Allow slight crust to form on balls before dipping (so
they will retain their shape).
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103
CHOCOLATE DIPPING By Lee Hurst
We use the Merken’s chocolate buttons available at Kitchen Kneads. They run about $2.50 a
pound. They are convenient to melt and taste great. Whatever your preference, be sure to use high
quality chocolate. Dipping is too much work to use anything but the best. If you buy 10 pounds of
chocolate, you will get about 20 pounds of dipped chocolates.
For the candy recipes, use real vanilla, real butter, and high quality sweetened condensed milk.
Glucose is a high grade Karo-syrup type product. It is available at Kitchen Kneads, ZCMI, and the
Bluebird (the candy shop on the side street). Do not substitute. When the recipes say to wash down
the sides, there are several ways to do this. Vicki likes to use a pastry brush repeatedly dipped in
very hot, running water. Lee uses a clean dish cloth dipped in hot water to rub above the boil line
and a fork wrapped with paper toweling (dipped in hot water) below the boil line. It is important to
clean both above and just below the boil line. Candy making is a bit difficult. Read the directions
carefully. If it says to stir constantly while still on low, do it. For some candies, the sugar must be
dissolved before it comes to a boil. I used to think that the boiling would cause the sugar to
dissolve. This is not so. I have lots of spoiled candy to prove it.
Melt the chocolate over hot but not boiling water. Use a double boiler. Do not let the water touch
the bottom of the inner pan. Once chocolate has been overcooked, it is ruined and must be tossed.
Room should be about 60 degrees. Pour chocolate on a marble slab. Work with hands until there is
no heat in the chocolate. It almost feels cold to the touch (since your hands are so warm). If you dip
while the chocolate is too warm, you will get gray (or white) streaks through the chocolate. (The
chocolate isn’t damaged, but looks bad.) Place dipped chocolates onto waxed paper covered cookie
sheets (or cardboard). You will needs lots of cookie sheets. Place in 60 degree room to set
chocolate. If the room is too warm, the chocolates won’t set up. We dip in a basement with access
to outside windows so the whole house isn’t affected by the temperature. When the chocolate starts
to get too firm to dip, scrape up the chocolate with a metal scraper and remelt.
The toffee is easy to dip as the coating of fine nuts covers most mistakes. Caramel is also easy as it
keeps its shape, but it also often spring leaks as it cools. Dip the peanut clusters last as it is a good
way to use every last bit of chocolate. Be sure to use unsalted nuts. The others just won’t taste
right.
DIVINITY By Lee Hurst
3 cups sugar
1 cup water
3/4 cup corn syrup
3 egg whites, beaten until stiff
Boil sugar, water and corn syrup until crack stage. Pour over beaten egg whites. Beat until it holds
its shape. Drop by teaspoon on waxed paper. Add nuts if desired.
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DIVINITY (FOOL PROOF) By Lee Hurst
3 ½ cups sugar
¾ cups corn syrup
1/3 cup water
2 egg whites (room temperature), beaten stiff
Cook sugar, corn syrup, and water to 230 degrees, washing down sides of pan to eliminate sugar.
Slowly add ½ of cooked syrup to egg whites. Cook remaining syrup back to 230 degrees and add
to eggs. Add ½ tsp vanilla. Beat a long time.
ENGLISH TOFFEE By Jill Hurst
1 lb. butter
1/2 cup glucose or corn syrup
2 cups sugar
1/2 lb. finely chopped almonds
Special instructions for the candy-making impaired: Before beginning to cook, melt butter and
sugar over low heat, stirring until sugar is completely dissolved. Then follow instructions below.
Bring butter, sugar, and glucose to a boil on medium heat, stirring constantly. Cook on medium to
medium-high heat. Wash upper part of pan with wash cloth, pushing firmly. Use paper towel on
fork beneath boil line. Wash down sides of pan and stir constantly until 262. Pour on buttered
cookie sheet, score when lukewarm. Break into pieces when cool. Dip into chocolate and then roll
in finely chopped almonds (use blender).
ENGLISH TOFFEE (SHARON) By Sharon Salisbury
1/2 cup margarine
1/2 cup Butter
1 cup Sugar
5 Tbsp. Water
Cook in heavy pan until caramel colored. Remove from heat and add small package of sliced
almonds. Pour on buttered dish. Top with 1/2 to 3/4 cup chocolate chips. Spread. Top with nuts.
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FOUR AND A HALF MINUTE FUDGE By Lee Hurst
4 1/2 cups sugar
14 oz can evaporate milk
20 oz. Hershey bars
12 oz. chocolate chips
1 pint marshmallow cream
1 tsp. vanilla
1/2 tsp. salt
1/4 cup margarine
2 cups nuts
Boil sugar and milk exactly four and a half minutes. Pour over other ingredients. Pour into buttered
pan. Refrigerate for 3 hours.
FRENCH ALMOND NOUGAT (MAZETTA STOCK) By Lee Hurst
----first part---1 1/2 cups white sugar
1/2 cup water
1 1/4 cups Karo syrup
----second part---2 1/2 cups Karo syrup
3 cups sugar
----add little at a time while hot
1 cup real butter; melted
1/4 tsp. salt
4 tsp. vanilla extract (not imitation)
Cook first part to 238 degrees. Beat until stiff 1/2 cup egg whites (about 4 egg whites, but must be
measured). Remove syrup from heat and pour over beaten egg whites, slowly. Beat until thick and
lukewarm with electric beater.
Cook the second part at the same time as the first part: Cook to 275 degrees (beware this half cooks
faster-especially if in larger pan). Add hot syrup all at once over mazetta stock. Stir with wooden
spoon.
Add butter, salt and vanilla extract a little at a time. When almost done, add 1/2 to 1 cup slivered
almonds. Pour on buttered cookie sheet. Cool, cut, wrap in waxed paper or dip.
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FUDGE By Lee Hurst
4 cup sugar
1/8 tsp. salt
1 can evaporated milk
3 oz. unsweetened baking chocolate
3 Tbsp. butter
2 Tbsp. corn syrup
2 tsp. lemon juice (add last)
Heat above slowly to boiling, stirring constantly. When it boils, wash down sides of pan to remove
crystals and stop stirring. Cook to 228. Place on buttered cookie sheet to cool. Do not scrape sides
of pan. Add 2 tsp vanilla and beat with scraper. It will set up stiff after beating. Just knead it with
hands and it will become extra creamy. Add 1 cup nuts. Knead. Shape into rolls and wrap in
aluminum foil.
HONEY CANDY By Lee Hurst
2 cups sugar
1 cup honey
1 cup cream
Cook sugar, honey, and cream, 280 (Logan). Upon removal, pour on greased cookie sheet. Add 1
tsp. vanilla and 1 Tbsp. butter. Start pulling with a fork or scraper, after cools a minute or two.
When cool enough to handle, stretch. Place on buttered marble slab or cookie sheet.
Notes: Combine ingredients and heat over medium. Stir until comes to a hard boil. Wash down
the sides. Stop stirring and continue cooking until 280 (Logan). Pour onto buttered cookie sheet.
Add vanilla and butter. As the sides cool pull into the middle. Do this until it is cool enough to
pull. Pull using the tips of your fingers keeping the candy together. When it is too tough to pull,
put on marble and cut with scissors. If it gets too hard, cut with a knife. Do this quickly. Put
pieces on marble so not touching and wrap in wax paper. Can heat to slightly less than 280 so it is
easier to pull. Don't scrape the sides and do not overcook!
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LICORICE CARAMEL (OR CINNAMON) By Cherri Hart
1 can sweetened condensed milk
2 cup sugar
1 cup butter
¼ teaspoon salt
1 ½ cups light Karo syrup
Cook the above to 234.
Add ¾ teaspoon anise oil
1 teaspoon black food coloring paste
Be careful not to scrape sides of pan.
Pour into buttered 8”x8” aluminum pan
(if you put into glass/metal pan, it is really difficult to cut it apart into squares. With aluminum you
just peel it away). Let it set in pan overnight in cool place (not fridge). Cut into bite-size pieces
and wrap in waxed paper.
Substitution: Can use cinnamon oil and red food coloring instead of licorice and black.
MICROWAVE CARAMELS By Stephanie Floyd
1 cube melted butter
½ cup brown sugar
½ cup granulated sugar
½ cup Karo syrup
½ cup Eagle Brand sweet and condensed milk
Mix until well blended. Microwave on High for about 7 ½ minutes, depending on the microwave
(just until soft ball point). Pour into a square 8 x 8 pan and cool. Cut and Serve.
MILLION DOLLAR FUDGE By Cathy Hanna
4 1/2 cup sugar
1/4 cup butter
pinch salt
1 large canned milk.
Mix above and boil 3 minutes
Pour over:
1 12 oz package chocolate chips
Large Hershey bar
1 pint marshmallow crème
Stir until melted. Stir in 1 1/2 cup nuts
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PEANUT BRITTLE By Lee Hurst
1 1/2 cups sugar
1/2 corn syrup
1/2 cup water
1/4 cup butter
1/2 tsp. soda
1/2 tsp. salt
Cook sugar, corn syrup and water to 230 degrees. Add butter, soda and salt and cook to 290
degrees. Add 1 and 1/2 cup raw peanuts. Pour on buttered cookie sheet. Stretch and pull with two
forks.
PEANUT BUTTER BALLS By Patricia Blau
2 sticks margarine, softened
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 tsp. vanilla extract
Thoroughly mix all ingredients together in a bowl until all the crumbs and powdered sugar are
incorporated and the lumps are the size of a pea. Form into 3/4 inch diameter balls. Dip with a
generous layer of chocolate.
PEANUT CLUSTERS By Lee Hurst
Mix equal parts roasted unsalted nuts and melted (and cooled) chocolate.
Dip in a cool room.
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PECAN ROLL By Lori Hurst
----FONDANT:---3 cups sugar
1 cup cream or half and half
2 Tbsp. butter
1/2 Tbsp. corn syrup
----caramel---2 cups sugar
2 cups corn syrup
3 cups whipping cream
1/2 can sweetened condensed milk
1 pound broken pecan pieces
Mix sugar and cream in heavy pan and let stand for 10 minutes. Place on stove on medium heat,
stirring constantly. At boil, add corn syrup. Don’t stir after boil. Wash sides of pan carefully and
cook until 230 degrees. Pour on buttered marble slab to cool. When cool, add 2 Tbsp. butter, work
until turns. Let it sit for a few minutes so it won’t be so sticky. Knead.
Add 1/2 tsp. vanilla and 1/2 tsp. rum or almond flavoring. Store in sealed container in a cool place.
After 24 hours (or more) make 8 rolls, wrap in saran wrap, and place in fridge.
To make caramel, boil sugar and corn syrup over medium heat stirring constantly . Will thicken
after ten minutes (but will not change color). Add whipping cream and sweetened condensed milk
which has been warmed to 120 degrees (can use microwave). Add slowly so as not to stop boiling.
Cook to 228 to 230 degrees. Remove from heat. Add 1 tsp vanilla and shake of salt. Pour onto two
buttered cookie sheets. Score into fourths. When caramel can be handled (still warm), wrap each
piece around fondant roll. Roll in nuts. Roll in saran wrap and refrigerate immediately as each
pecan roll is completed (so will keep shape). Aluminum foil will help them to hold their shape.
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RASPBERRY-CHOCOLATE TRUFFLES
Serves: 2 1/2 dozen
3/4 cup whipping cream
1/2 cup Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat,
stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until
mixture begins to bubble around edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture
in medium bowl. Cover; refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan.
Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
REESE'S PEANUT BUTTER BALLS By Sue Allen
2 c. powder sugar
2 Tbsp. softened butter
1 Tbsp. milk
2 tsp. sugar
1/2 tsp. vanilla
1/2 c. creamy peanut butter
1 pkg. of white almond bark (or chocolate bark)
Mix powder sugar, butter, milk, sugar, and vanilla with hands or mixer until blended. Mix in
peanut butter. Line a jelly roll pan with wax paper. Roll filling into 3/4" balls. Place on pan.
Refrigerate 2 hours or until firm. Melt almond bark in double boiler over simmering water. Once
melted pour into a small bowl. Spear balls on a toothpick and dip into melted almond bark. Let
excess drip off. Return to wax paper lined pan. Optional: before bark sets, you can sprinkle with
sprinkles. Refrigerate 10-15 minutes to firm up bark. Remove balls from wax paper and store
airtight in the refrigerator up to 2 weeks.
Per Serving: 71 calories, 4 g fat
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ROASTED PEANUTS (in case you can’t find unsalted, roasted peanuts for dipping)
Place raw unsalted peanuts, one layer deep, in a shallow baking pan. Roast in a 350 degree oven
for 15 minutes. Stir every five minutes. After removing from oven, transfer to another container to
stop them from cooking.
SALT WATER TAFFY by Joyce Miskin
1 cup sugar
2 Tbsp butter or margarine
¾ cup light corn syrup
1 tsp salt
2/3 cup water
2 tsp vanilla
1Tbsp cornstarch
Butter square pan 8z8z2 inches. In 2 qt. saucepan, combine sugar, corn syrup, water, cornstarch,
butter, and salt. Cook over medium heat. Stirring constantly, to 256° on candy thermometer (or
until small amount of mixture dropped into very cold forms a hard ball). Remove from heat; stir in
vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and
stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips. Cut with scissors. Wrap
in plastic wrap or waxed paper.
SUCKERS By Candice Little
2 cup sugar
2/3 cup Karo syrup
3/4 cup water (Cherri uses 1 cup water)
Boil in heavy pan until 282 on candy thermometer or hard crack. Remove from heat and allow to
stand until bubbles have simmered down. Add flavoring and color. Too much stirring will cause
syrup to solidify into a hard sugary lump. Mold into desired shapes in Pam sprayed hard candy
molds. Work fast.
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TRUFFLES by Sharee Hillyard
Serves: 24 -36 (depending on size)
1 cup whipping cream
1 ½ lb. chocolate
1 ½ tsp vanilla
Scald cream and pour over melted chocolate. Beat with electric mixer until
thickens and smooth, cleaning sides and bottom of bowl several times with rubber scraper.
Add vanilla. Continue beating.
Pour into pan lined with plastic wrap. Keep cool.
If not dipped, candy should be eaten within 2 weeks.
Note: To form balls, pour into buttered bowl and chill mixture until firm.
Shape into balls with spoon and hands. If mixture becomes too soft to form, wash and thoroughly
dry hands and dust lightly with cornstarch.
Dip in chocolate or roll in unsweetened cocoa, chopped nuts or coconut.
Variations: Mint truffles—Add 1 tsp. peppermint extract in place of vanilla
Cherry-nut truffles —Add 1 tsp. almond extract in place of vanilla, and stir in 3/4cup
chopped candied cherries and 1 cup chopped walnuts, pecans or almonds.
Malt truffles —Add 6 T malted milk powder
Toffee truffles—Add ½ cup toffee bits. Bits may be crushed and sprinkled on top after
dipping.
PEANUT BUTTER TRUFFLES
1 1/4 cup whipping cream
1 ½ lb. chocolate
1/3 cup creamy peanut butter
Follow instructions for truffles
Variation: Use crunchy peanut butter in place of creamy.
TWO HUNDRED DOLLAR FUDGE by Tammy Hay
Melt together:
2 cubes butter
12 oz semi sweet chocolate chips
Add:
1 lb powdered sugar
2 eggs
1 tsp vanilla
Place in pan which has been coated with powdered sugar. Add nuts if desired. Experiment with
various flavors of chocolate chips.
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VINEGAR CANDY By Lee Hurst
3 cups sugar
1/2 cup water
1/2 cup vinegar
Cook until crack stage. Cool on buttered cookie sheet. When cool enough to handle stir with fork
and then stretch.
RECIPE FOR A GOOD DAY By Lynda Campbell
Take two parts of unselfishness and one part of patience and work together. Add plenty of
industry. Lighten with good spirits and sweetened with kindness. Put in smiles as thick as raisins
in plum pudding, and bake by the warmth, which stems from a loving heart. If this fails to make a
good day, the fault is not with the recipe but with the cook.
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CANNING:
I love the instructions on the pectin box for making freezer jam. There are only a few steps. Each
one quite simple. Mash the berries, measure. Add lemon juice. Add pectin to fruit. Let set 30
minutes. Pour corn syrup into fruit mixture. Stir in sugar until dissolved. Freeze. What I love is the
tips for success. Measure fruit carefully. Add lemon juice. Do not reduce the amount of sugar.
Always add pectin before the sugar. The tips for success just repeat the same instructions. If you
have cooked much, you’ll realize just how true it is. After you have made something over and over,
you tend to find shortcuts, new ways of doing things, substitutions. Often the shortcuts save lots of
time and don’t make any difference. However, whenever I really ruin something, it is almost
always because I have neglected to follow the instructions. We have been given us instructions for
this earth life; tips for success. Follow them! Joseph Smith once said, “Happiness is the object and
design of our existence; and will be the end thereof; if we pursue the path that leads to it; and this
path is virtue, uprightness, faithfulness, holiness, and keeping all the commandments of God.”
ALDA’S CHILI SAUCE By Alda Allan
36 peeled tomatoes
6 onions
3 red peppers
2 cups celery (1 stalk)
3 green peppers
1/2 cup salt
3 lbs. brown sugar
1 quart vinegar
2 Tbsp. mustard seed
1-2 tsp. cinnamon
1 tsp red pepper
Grind tomatoes, onions, peppers, and celery. Add salt and let stand all night. Drain. Bring brown
sugar, vinegar, mustard seed, cinnamon, and red pepper to a boil and add drained vegetables. Boil 2
minutes. Makes 14 pints.
APPLES FREEZING IN SYRUP
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg) (vitamin C tablets)
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent
browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin
C tablets. Stir to dissolve. Chill syrup before using.
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of
apple slices. Use rigid freezer containers or zip-closure freezer bags.
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APPLE PIE FILLING by Joyce Miskin
Mix together the following:
3/4 cup lemon juice (added later)
4 2 cup sugar
2 tsp. cinnamon
1 cup cornstarch
2 tsp. nutmeg
In large kettle put 10 cups of water plus 1 tsp. of salt. Heat. Then add the above mixture. Heat until
thick, stirring often. Add lemon juice and stir. Peel and slice apples into quart canning jars, packing
lightly. Pour filling over the apples, leaving 3/4 inch head space. Tighten lids firmly. Process in
boiling water bath canner for 30 min.
Hint: I have found it best to leave the jars in the canner to cool down a bit before removing or the
juice boils out of the jars.
FROZEN PEACHES By Lee Hurst
Make solution with fruit fresh and 1 quart water. Dip peaches in hot water so skin slides off easily.
Place peeled peaches in solution for two minutes. Remove. Place in granulated sugar for a minute.
Place in freezer containers. Push down to let juice cover. If needed, wad wax paper and make air
tight seal. Place on lid and freeze.
FROZEN RASPBERRY JAM By Vicki Allan
Buy MCP Pectin and follow directions for frozen jam.
HOW TO PRESERVE A HUSBAND By Jill Hurst
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to
preparation for a domestic use. Some wives insist upon keeping them in a pickle, others are
constantly getting them into hot water. This may make them sour, hard, and even bitter; even poor
varieties may be made sweet, tender and good, by garnishing them with patience, well sweetened
with love, and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady
fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for
years.
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LEE’S CHILI SAUCE By Lee Hurst
24 ripe tomatoes
8 onions
8 large apples or pears or applesauce
2 cups brown sugar
1 1/2 tsp. cinnamon
1 tsp. cloves
4 green peppers chopped
1 pint vinegar
1 1/2 tsp. allspice
4 Tbsp. salt
Skin tomatoes by dipping in boiling water for a few minutes. Chop. Chop onions and peppers. Boil
slowly at least 3 hours. Seal in bottles. Hot water bath, 30 minutes.
PEACH RASPBERRY JAM By Deb Whipple
5 cup ground peaches
1 pkg frozen raspberries
1/2 cup lemon juice
1 pkg pectin
8 1/2 cup Sugar
6 oz raspberry Jell-O
Boil peaches, raspberries, lemon juice and pectin. Add sugar. Bring to a full rolling boil. Boil for
one minute. Remove from heat and add Jell-O. Stir occasionally for five minutes. Pour into jars and
freeze.
RASPBERRY JAM By Alda Allan
Mash together equal parts sugar and fruit. Add dash of salt. Boil for 20 minutes. Let stand until
correct thickness. Put in bottles and cover with paraffin wax.
RASPBERRY JAM By Fern Nelson
3 cups berries smashed
2 cups water
1 pkg raspberry Kool Aid
1 pkg pectin
Mix together. Bring to full boil. Add 6-8 cups sugar. Boil 5 minutes. Put in jars and seal.
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SALSA (JILL) By Jill Hurst
1/2-3/4 bushel Roma tomatoes; blanch and peel
5 Tbsp salt, uniodized
3/4 lb. jalapeno peppers, ground; pulse in food processor
3/4 lb bell or Anaheim; pulse in food processor
1 1/2 cup vinegar
6-7 yellow Santa Fe grand peppers
4 cloves garlic, pressed
6 large onions; hand chop
5 green pepper; pulse in food processor
Be careful not to turn ingredients into puree. You may want to hand chop.
Cook 2 1/2 hours or until very thick. Bottle in 16 pints.
SALSA (MARY) By Lee Hurst, Mary Holden
3 cups onions
3 green bell peppers
3 red bell peppers
1/2 cup jalapeno peppers (5)
40 ripe tomatoes, peeled
6 buds garlic; remove before canning
6 Tbsp. salt
1/2 cup sugar
4 cups vinegar
Drain off 3-4 cups juice from raw tomatoes. Cook the spices and half the tomatoes until volume is
reduced by half (about three hours). Hand chop the remaining vegetables (so will be chunkier). Be
very careful handling Jalapeno peppers. Use rubber gloves. Add remaining ingredients. Mix and
cook fifteen minutes. Pack in 13 pint jars. Process in boiling water bath 30 minutes. Serve with
tortilla chips.
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MISKIN’S FAMOUS SALSA
(If it doesn’t taste right, you didn’t make it right!)
20-24 cup chopped tomatoes (not too ripe are best, in fact on the green side for many is best)
3-4 cup chopped onions
2-3 cup chopped green peppers
2-3 cup
3 Tbsp. salt
2 tsp. cumin
2 cloves of garlic or 2 tsp. of powdered.
1 tsp. pepper
2 tsp. oregano
8-16 chopped jalapeno peppers with seeds
(Depending on heat of pepper 8-12 would be mild, 12-16 med. and 14-20 hot)
Mix garlic cloves, onions, green peppers, tomatoes, and jalapeno peppers. I freeze the jalapeno and
then cut off top and put in chopper to make it fine and it will reduce any irritation to fingers. Wear
gloves if not frozen or cutting with knife. Add vinegar and salt, mix and boil, stirring every little
bit to prevent scorching, until veggies are tender and sauce slightly thickened (40 minutes or more).
Fill hot sterilized pint jars ½ inch from the top and seal. Cook in hot water bath for 20 minutes for
pints and 25 minutes for quarts. Makes about 11-14 pints or 6-7quarts.
You can start cooking veggies and spices in vinegar and salt, then add tomatoes as you dice them,
to reduce pounding the tomatoes into a sauce. Also a couple of tablespoons. of starch added at the
very last can thicken, but one must beware the acidity and keep it high to preserve the salsa and
resist botulism. Ideal tomatoes to use are Roma. I like to use about 2/3 to ¾ Roma and the rest
being regular tomatoes, (Big Boy, etc)
Tomatoes can have skins on if not too ripe and you won’t notice it in salsa too much. (Lazy way if
no one else is helping you, otherwise you need to scald and slip the skins which is best if 2 people
are doing this.) Leaving skins on will increase pulp and keep it thick.
To make fresh salsa: 1. Use garlic powder rather than cloves. 2. Use Ripe tomatoes and don’t
worry about Roma vs. regular as you won’t be cooking it. 3. Don’t add vinegar or starch. 4. Don’t
add seeds from peppers. 5. Add Cilantro at your own risk (I hate the stuff). 6. I still recommend
letting the salsa sit for several hours and stirring periodically to mix flavors.
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SUN-DRIED TOMATOES
5 pounds Cherry Tomatoes
Fine sea Salt
Preheat oven to 200 degrees F. Halve each tomato crosswise. Arrange the tomatoes, cut side up,
side by side and crosswise on cake racks set on cookie sheets. Do not allow the tomatoes to touch
one another. Sprinkle lightly with salt.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12
hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle.
Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks.
(Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it
is dried.) Transfer the tomatoes to zipper-lock bags and freeze them. The tomatoes will last
indefinitely.
SUSAN’S SPAGHETTI SAUCE By Susan Cann
3 cups onions, chopped
5 Tbsp. basil
1 1/4 cups olive oil
3/4 cup parsley
3/8 cup parmesan cheese
1/4 cup sugar
60 oz. tomato paste
1/2 cup salt
5 Tbsp. oregano
5 Tbsp. garlic powder
1 bushel of ripe tomatoes; peeled and chopped
Add salt to tomatoes. Let stand for one hour. Drain, reserving juice. Sauté onion in oil. Add drained
tomatoes and spices. Simmer 1 1/2 hours at least, adding reserved juice as needed. Cool. Put in
freezer bags. Freeze. Great for manicotti sauce or lasagna.
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COOKIES:
At Christmas time, the neighbors always bring by plates of cookies. Each year there are more and
more, 25, 30, even 40 cookie plates. Sometimes a family to whom we didn’t give a cookie plate
brings a cookie plate to us. Even if we have given away every single cookie in the house, we
cannot allow them to give us a cookie plate without giving one back. So we fire up the ovens. It is
impossible for others to give us more than we give them. If an imperfect mortal knows how to give,
it is not surprising our Heavenly Father is the giver supreme. He has given us everything - the air
we breathe, our bodies, the atonement. If we, feeling indebted to Him, try our best to pay Him back
by keeping His commandments, feeding his sleep, bearing one another’s burdens, He blesses us
even more. There is no way we can ever give Him more than He gives us.
Whenever I make valentines cookies, I think of the poem by Carol Lynn Pearson entitled, “The
Valentine”
I loved
The valentines we made in school.
I never cut the hearts out flat The two sides would never match for me.
I always folded and centered
And scissored out a half a heart
That opened into perfect symmetry.
So they never had a side that was fat
And a side that was skinny.
I loved them for that.
But not to a pattern.
If we folded our halves up today
They would not fit.
Occasionally I itch for the scissors,
I will admit.
I felt sort of nice and tidy that way
The day we saw the shape of our being one As if it had opened from some good design
That made two matching halves,
Yours and mine.
Ah, well!
I will put away childish things Cut them off like braids.
We are no valentine, you and I.
We are something so alive, so moving,
So growing, I can not yet
Put a name to the shape.
I only know it goes on and on,
Pressing toward whatever border
There may somewhere be.
But I find that we don’t stay put like paper.
We are not comfortable with glue.
Your edges have shifted, stretched,
And mind have too -
Your center and mine are one,
And between the halves there is flow.
That is much.
I will let the edges go.
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ALMOND BUTTER COOKIES By Lori Allen
1 cup butter
1/2 cup sugar
2 cups flour
1/4 tsp. salt
1 tsp. almond extract
1 Tbsp. milk
Cream butter and sugar. Add remaining ingredients. Make 1 inch balls. Roll in sugar. Place on
cookie sheet. Stamp with cookie stamp or fork tines. Bake at 350 for 10 minutes.
APPLE OR BLUEBERRY SQUARES by Kristana Miskin
1 cup flour
1 tsp cinnamon
1/w cup white sugar
1 tsp vanilla
1 tsp baking. Powder
¼ cup margarine.
1 egg
½ cup pared, chopped apples, or whole blueberries
¼ tsp salt
½ cup brown sugar
Mix flour, baking. powder., salt, cinnamon in a small bowl; set aside. In pan over med. heat, melt
butter. Remove from heat and stir in sugars, egg, and vanilla until smooth. Stir in flour mixture,
apples (or blueberries) until thoroughly mixed. Spread into greased 8x8x2” pan. Sprinkle with
1Tbsp cinnamon and sugar. Bake at 350 for 30 min. or until browned.
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BEST EVER CHOCOLATE CHIP COOKIES By Cara Sullenger
Serves: 3 dozen
1 cup Imperial brand margarine, softened (we’ve found it to taste the best)
¾ cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
3 cups flour
¾ tsp. salt
¾ tsp. baking soda
1 (12-ounce) bag milk chocolate chips
Cream together butter, sugars, eggs, and vanilla (don’t over stir). In a separate bowl sift together
flour, salt, and baking soda. Add to creamed mixture and mix with hands. Stir in chocolate chips.
Drop onto greased cookie sheet by heaping tablespoons. Bake at 350° F. for 8 to 10 minutes until
lightly browned. (We’ve found that mixing it with our hands makes the taste so much better)
BETTY CARD COOKIES by Lori Allen
2 cups sugar
1 Tbsp baking soda
2 cups brown sugar
2 cubes margarine
1 Tbsp Karo syrup
½ Tbsp vanilla
6 eggs
3 cups peanut butter
3 cups nuts
3 cups raisins (or craisins)
2 cups coconut
2 cups dried apples
7 cups oatmeal
Make into golf ball sized balls, with ice cream scoop. Dip a jar or clas into sugar and flatten to ¼
inch thick. Allow room to spread. Bake at 10 minutes at 350.
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BOB COOKIES By Trisha Tucker
2 ½ cups flour
¾ cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
2 tsp vanilla
2 eggs
1 cup chopped pecans (optional)
6 packs Rolos
1 Tbsp sugar
4 oz vanilla flavored candy coating, if desired
Cream sugar, brown sugar, and margarine. Beat. Add vanilla and eggs. Combine flour, cocoa, and
baking soda. Stir in half of the pecans. Cover with plastic wrap and chill for thirty minutes for
easier handling. For each cookie, with floured hands, shape about 1 Tbsp dough around one
caramel candy, covering completely.
In small bowl, combine remaining ½ cup pecans with 1 Tbsp sugar. Press one side of each ball
into pecan mixtures. Place nut side up, two inches apart on ungreased cookie sheet. Bake at 375
for 7-10 minutes or until set and slightly cracked. Cool two minutes. Remove from cookie sheets
and cool on racks. Melt candy coating in small saucepan over low heat, stirring constantly until
smooth. Drizzle over cookies.
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CHEWY CHEESY LEMON BARS By Jill Hurst
1 pkg. lemon cake mix
1 egg
1 stick melted butter
1 pkg. lemon frosting mix
8 oz. pkg. cream cheese
2 eggs
Add egg and butter to cake mix. Spread on greased 9x13 inch pa. Mix frosting mix and cream
cheese. Set half of it aside. To other half, add 2 eggs. Beat well and spread on top of cake mixture.
Bake at 350 for 30-40 minutes. After it is cool, frost with remainder of frosting. Cut into small
squares.
CHEWY GINGERSNAPS By Pam Petty
1 1/2 cups oil
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
2 tsp. soda
2 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ginger
Cream oil and sugar together. Beat in eggs, add molasses and sifted dry ingredients. Roll into 1 1/2
inch balls. Roll in sugar. Place on ungreased baking sheet at least 2 inches apart. Flatten slightly.
Bake 10 minutes at 375 degrees.
Cookies
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CHOCOLATE CAKE BROWNIES By Lee Hurst
2 cup sugar
2 tsp. soda
1 cup oil
3 cup flour
2 eggs; beaten
1 tsp. salt
2 tablespoon vanilla
1 cup butter milk
1 cup water
1/2 cup cocoa
---- FROSTING---4 oz. cream cheese
1/2 cube butter
1 tablespoon cocoa
1 1/2 cup powdered sugar
1 tsp. Vanilla
4 - 6 drops oil of peppermint
Bring water and cocoa to boil slowly, let cool.
Mix sugar, oil, eggs, vanilla. Add soda to lukewarm chocolate mixture and stir. Add to sugar mix.
Alternate dry ingredients with buttermilk. Bake in greased, floured cookie sheet at 375 for 20 min.
(Note: If you use powdered buttermilk; use 6 tablespoons and add 1 cup water)
When frost, cool.
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CHOCOLATE CARAMEL BARS By LaRue Glassman
1 lb. light caramels
1/2 cup evaporated milk
1 pkg. German chocolate cake mix
3/4 cup melted butter
1/3 cup evaporated milk
1 cup chopped nuts
1 cup semi-sweet chocolate chips
In heavy saucepan, combine caramels and 1/2 cup evaporated milk. Cook over low heat, stirring
constantly until caramels are melted. Set aside. Grease 9x13 in pan.
In large bowl, combine cake mix, melted butter, and 1/3 cup evaporated milk and nuts. Press half
of dough into pan. Reserve rest for topping. Bake at 350 for 8 minutes. Sprinkle chocolate chips
over baked crust. Spread caramel mixture on top. Crumble dough over this. Return to oven and
bake 18-20 minutes. Cool. Refrigerate about 30 minutes.
CHOCOLATE CHIP CARMEL BARS By Traci Wilson
1 box German chocolate cake mix
2/3 cup sweetened condensed milk
14 oz. caramels
3/4 cup butter
1 cup chopped nuts
12 oz. chocolate chips
Melt caramels and 1/3 cup of milk together. Take cake mix and mix with 1/3 cup of milk, softened
butter, and nuts. Take 1/2 of cake mix and press down in greased 9 x 13 pan. Bake for 6 minutes at
350. Sprinkle chocolate chips over cake. Pour caramel mixture over that. Crumble rest of cake mix
over that. Bake 15 minutes more at 350. It will come out very gooey.
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JILL’S CHOCOLATE CHIP OATMEAL COOKIES By Jill Hurst
1 1/2 cup brown sugar
1 1/2 cup white sugar
4 eggs
3 sticks margarine
2 tsp. vanilla
2 tsp. salt
2 tsp. soda
3 cups oatmeal
4 cups flour
12 oz. chocolate chips
1/2 cup nuts (optional)
Cream sugar, eggs, margarine, soda, and salt. Add remaining ingredients. Bake at 350 for 7
minutes. Cookies will be light with slight browning on edges.
CHOCOLATE CHIP COOKIES (ALDA) By Alda Allan
Serves: 6 dozen
1 1/2 cups brown sugar
1 1/2 cups sugar
2 cups shortening
4 eggs
2 tsp. soda
2 Tbsp. hot water
1 1/2 tsp. salt
2 tsp. vanilla
1/2 cup coconut
3 cups flour
1 cup bran (or 1/2 cup flour)
4 cups oats
1/2 cup nuts (optional)
1 1/2 cups chocolate chips
Mix brown sugar, sugar, and shortening. Add eggs, soda mixed in hot water, salt, vanilla, and
coconut. Add flour and oats. Make sure not to over-mix. Add chocolate chips. Using a teaspoon,
put cookie mixture on a cookie sheet. Bake at 375 for 10 minutes.
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CHOCOLATE CHIP COOKIES by Joyce Miskin
2 cup shortening (1/2 shortening ½ margarine)
2 cup sugar
1 cup brown sugar
2 tsp. vanilla
4 eggs
1 tsp. salt
4 ½ cup flour
2 cup Chocolate Chips
1 tsp. soda
Cream together shortening and sugars. Add eggs and beat. Add vanilla. Sift together dry
ingredients and add to creamed mixture. Mix until smooth. Add chocolate Chips. Spoon onto
ungreased cookie sheet. Bake 350º 10 min.
FAMOUS CHOCOLATE CHIP COOKIES
Serves: 112 cookies
5 cups oatmeal
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
1 (24 oz) package semi-sweet chocolate chips
1 (8 oz) Hershey Bar, grated
3 cups chopped nuts (your choice)
Measure oatmeal, and process batches in food processor to a fine powder. Cream the butter and
both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and
soda. Add chocolate chips, Hershey Bar and nuts. Roll into golf ball size with a small ice cream
scoop, and place 2 inches apart on cookie sheet. Bake for 10 to 12 minutes at 375 degrees. Recipe
may be halved.
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CHOCOLATE CHOCOLATE CHIP COOKIES By Julie Foust
1 box devil’s food cake mix
1/2 cup oil
2 eggs
1 cup chocolate chips
Mix all ingredients. Bake on ungreased cookie sheet at 350° for ten minutes.
CHOCOLATE CRACKLE COOKIES By Deb Whipple
Serves: 6 dozen
2 cup semi-sweet chocolate chips
2 cup brown sugar
1 cup vegetable oil
4 eggs
2 tsp. vanilla
2 cup flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 cup walnuts, chopped fine (opt)
1 cup powdered sugar
Melt chocolate chips. Combine brown sugar and oil. Add melted chips, eggs, and remaining
ingredients (except for powdered sugar). Chill for at least an hour. Make into 1 tablespoon sized
balls. Roll in powdered sugar. Bake at 350°F for 12 minutes. Sprinkle small amount of powdered
sugar on baked cookie. Cool on wire rack.
CHOCOLATE CRACKLE COOKIES\ By Kimberly Allan
1 box Devils Food Cake mix
2 eggs slightly beaten
1 Tbl water
½ c. shortening
1 c. chocolate chips
In a mixer combine cake mix and eggs. Add shortening, mix, add water. Add chocolate chips,
beat until combined. Bake @ 375 for 8-10 minutes.Bake until cracks are not shiny. Can be a little
under cookCreamed. Makes 28 cookies. Good the next day. Also freeze great & good as ice
cream sandwiches.
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CHOCOLATE CRINKLES By Veda Rees
1 cup cooking oil
6 oz. baking chocolate, melted; (or cocoa)
4 cups sugar
8 eggs
4 Tbsp. vanilla
5-6 cups flour
1 tsp. salt
4 tsp. baking powder
Mix chocolate, sugar in a bowl. Beat in one egg at a time. Add vanilla. Stir in dry ingredients and
chill. Roll into ball about the size of a walnut. Dip in powdered sugar and drop onto greased baking
sheet. Bake 10-12 minutes at 350 degrees. (Original recipe called for 4 1/4 cups flour, but I needed
more)
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CHOCOLATE DRIZZLE COOKIES By Michelle Miskin
1 cup margarine
2 cups brown sugar
2 eggs
4 tsp. vanilla
1 cup sour cream
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
----GLAZE:---12 oz. semi-sweet chocolate chips
2 Tbsp. vegetable oil
Cream margarine and sugar. Add remaining ingredients. Drop by rounded tablespoons onto a
cookie sheet about two inches apart. Bake for 10-12 minutes at 350. Cook. Meanwhile melt
chocolate and oil in a double boiler over hot, but not boiling, water. Drizzle glaze over cookies.
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CHOCOLATE MARSHMALLOW COOKIES By Miskin Family
½ cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 ¾ cup flour
½ tsp soda
½ tsp. salt
1/3 cup cocoa
½ cup milk
36 large marshmallows cut in half
Cream shortening with sugar, using electric beaters. Add egg and vanilla and beat. Sift remaining
dry ingredients and add alternately with milk, beating after each addition, ending with flour.
Drop by teaspoon full on greased cookie sheet, about 2 inches apart. Cookies will spread.
Bake 350 degrees for 8 min. Top each cookie with half of a marshmallow, cut side down.
Return to oven for two minutes, or until marshmallow is softened. Cool and frost.
Frosting
3 1/ 2 cup powdered sugar
3 Tbsp. cocoa
1 1/4 tsp. salt
¼ cup margarine, softened
1 ½ tsp. vanilla
1/3 cup milk
Pour powdered sugar, cocoa, and salt in med. sized mixing bowl, and stir with a spoon to mix
together. Add margarine and beat with electric beaters. Add vanilla and milk, and beat until
smooth. Cover marshmallow and cookies with desired amount of frosting.
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COCONUT DREAM BARS By Kay Rees
1/2 cup margarine
1/2 cup brown sugar
1 cup flour
----filling---1 cup brown sugar
1/2 tsp. Salt
2 Tbsp. flour
1/2 tsp. Baking Powder
1 1/2 cup coconut
2 eggs, beaten
2/3 cup chopped nuts
Mix margarine, brown sugar, and flour. Pat into 8x12 inch baking pan. Bake for 12 minutes as
350°F.
Mix filling. Pour over slightly cooled crust. Bake at 350°F for 15-20 minutes. Let cool and cut into
squares.
COWBOY COOKIES By Margie Floyd
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp soda
½ tsp salt
½ tsp baking powder
1½ cup oatmeal
½ pkg. chocolate chips
½ pkg. butterscotch bits
Cream shortening and sugar; add eggs, vanilla, and the dry ingredients, leaving oatmeal to last. Mix
well. Bake at 350 until done.
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CREAM WAFERS by Joyce Miskin
1 cup soft butter
1/3 cup whipping cream
2 cup flour
granulated sugar
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375º. Roll about 1/3 of
dough at a time 1/8 inch thick on floured cloth-covered board. Cut into 1 ½ inch circles. Transfer
rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn
each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds
with fork about four times. Bake 7-9 minutes or just until set but not brown; cool. Put cookies
together in pairs with Filling.
Filling for Cream Wafers
Cream ¼ C. soft butter or margarine. ¾ C. confectioners’ sugar and 1 tsp. vanilla until smooth and
fluffy. Tint with food coloring.
CRAISINS OATMEAL COOKIES By Lee Hurst
1 cup butter
1 cup brown sugar
½ cup white sugar
1 ½ cups flour
3 cup oatmeal
1 cup coconut
½ c nuts or 1 cup chocolate chips
1 cup craisins (sweetened dried raspberries)
2 eggs
1 tsp vanilla
1 tsp soda
½ tsp salt
Bake at 350 for 12 minutes.
CRISPY BEARS By Lee Hurst
12 cups rice krispies
2 cups brown sugar
2 sticks margarine
1 cup corn syrup
1 can sweetened condensed milk
Boil sugar, margarine, and butter for three minutes. Remove from heat. Add sweetened condensed
milk. Boil three more minutes. Pour over Rice Krispies. Spray Pam into mold (only for first bear).
Fill bear molds with mixture. Remove bear immediately by hitting on wax paper. Use chocolate
chips and Red Hots for eyes, nose, and belly button.
Cookies
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FAMOUS CHOCOLATE CHIP COOKIES by Kimberly Allan
5 cups oatmeal
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
2 tsp salt
2 tsp baking powder
2 tsp soda
2 bags semi-sweet chocolate chips (24 oz, total)
1 (8 oz) Hershey Bar, grated
3 cups chopped nuts (your choice)
Measure oatmeal and process batches in a food process or a find powder.
Cream butter and sugars. Add remaining ingredients. Roll into golf ball
size with a small ice cream scoop. Place two inches apart on cookies
sheet. Bake for 10-12 minutes at 375. Makes 112 cookies. Recipe may be
halved.
FUDGE COOKIES By Mary Huber Graham
2 Tbsp of butter
1 12oz. bag of semi sweet chocolate chips
1 14 oz. can of sweetened condensed milk
2 to 3 drops of crème de menthe oil
(or 1 tsp of vanilla)
1 scant cup of unbleached white flour
Melt butter over low heat. Add chocolate chips and sweetened condensed milk. Stir until creamy
and smooth. Remove from heat. Add Crème de Menthe. Stir in flour. Drop by spoonfuls onto a
well greased baking sheet. Bake at 325 for 8 – 10 min. or until cookie is dry & beginning to crack.
Allow to cool for 10 min. before removing
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FLOURLESS PEANUT BUTTER COOKIES By Cara Sullenger
1 cup peanut butter
1 cup brown sugar
1 large egg slightly beaten
1 tsp. baking soda
1 cup milk chocolate chips
Use ungreased baking sheet. Bake until puffed and golden, about 10 minutes at 350°. (We like to
cross cut with a fork before baking)
FROSTED BANANA COOKIES By Fern Nelson
¾ cup shortening
¾ cup brown sugar
1 egg
1 tsp vanilla
½ tsp banana flavoring
2 mashed bananas
¼ tsp salt
1 tsp soda
2 cups flour
Cream shortening and sugar. Add eggs, flavoring and bananas, beat well. Sift and add dry
ingredients. Drop by spoonfuls on greased sheet. Bake at 350 for 10 minutes. Dough is quite soft.
Icing:
6 Tbsp brown sugar
4 Tbsp butter
4 Tbsp cream
powdered sugar
1 tsp vanilla
Bring sugar, butter, and cream to a boil. Remove from heat. Add enough sifted powdered sugar to
make spreading consistency. Add vanilla.
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GINGERBREAD BOYS By Darla Nelson
1/3 C shortening
1 C brown sugar packed
1½ dark molasses
Stir in 2/3 cup cold water
Sift together and stir in:
7 cup flour
2 tsp soda
1 tsp salt
1 tsp allspice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
Chill, roll out ½“ thick and cut. Place on lightly greased cookie sheet. Bake until when touched
lightly no imprint remains. 350 about 15 min. Use raisin for eyes, nose, mouth and candy cherries
or gum drops for the buttons.
GRANDMOTHER ALLAN’S SUGAR COOKIES By Ida Allan
5 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 cups sugar
2 cups shortening
3 eggs, well beaten
3/4 cup milk
1 tsp. soda; add to milk
2 tsp. vanilla
Mix in normal cookie dough order. Bake at 375.
LEMON BARS By Sharon Salisbury
----crust---1 3/4 cup flour
1 cup butter or margarine
1/2 cup powdered sugar
1/4 cup nuts (optional)
----filling--4 eggs
1/4 cup flour
2 cups Sugar
6 Tbsp. lemon juice
Mix crust until crumbly. Press in 9x13 inch pan. Bake at 350°F for 15 minutes.
Mix filling. Pour over crust. Bake 22 more minutes.
Cookies
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LORI’S GINGER SNAPS By Lori Hurst
3/4 cup shortening
3/4 cup margarine
2 cups sugar
2 eggs
1/4 cup molasses
4 cups flour
2 tsp. cinnamon
2 tsp. ginger
2 tsp. soda
1/4 tsp. salt
2 tsp. cloves
Cream shortening, margarine and sugar. Add eggs and molasses. Add remaining ingredients. Roll
into balls, then roll in sugar. Bake at 375 for 10-12 minutes. Frost while still warm with frosting
made of powdered sugar, vanilla, and water.
M & M COOKIES By Karren Swenson
3 cups shortening
2 1/4 cups sugar
1 1/2 cups brown sugar
5 large eggs
1 Tbsp. vanilla
1 Tbsp. baking soda
2 tsp. salt
6 3/4 cups flour
1 pkg.(14 oz) m & m’s
Mix shortening, sugar, and brown sugar. Add remaining ingredients. Drop by teaspoonful on
cookie sheet. Bake at 375 for ten minutes.
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M AND M COOKIES by Joyce Miskin
1 cup shortening
1 cup firmly packed brown sugar
½ cup granulated sugar
2 tsp. vanilla
2 eggs
2 ¾ cup sifted flour (may need a bit more)
1 tsp. baking soda
1 tsp. salt
1 ½ cup plain milk chocolate M&M’s
Beat together shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together and add
to sugar mixture. Mix in ¾ C of M&M’s. Spoon cookie dough onto baking sheet and top each
mound of dough with 3 or 4 M&M’s. Bake at 350 degrees for 10 min., or until lightly browned on
the edge.
MARSHMALLOW-TOPPED CHOCOLATE COOKIES By Cherri Hart
3 1/2 cups flour
1 tsp. soda
2 tsp. vanilla
2 tsp. salt
2 eggs
2 cups sugar
1 cup cocoa
1 cup shortening
1 cup milk
1 cup nuts
----COCOA FROSTING---4 cups powdered sugar
10 Tbsp. cocoa
dash salt
6 Tbsp. melted butter
1/2 cup cream
1 Tbsp. vanilla
Drop on well-greased cookie sheet. Bake 8 minutes at 350. Top with marshmallow. Bake 2 more
minutes. Cool and top with nut. Frost with cocoa frosting.
Cookies
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MOLASSES CREAM COOKIES By Cherri Hart
1 c. shortening
1 c. sugar
1 c. molasses
2 tsp. soda
1 Tbsp vinegar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
5 cups flour (or more)
Frosting:
½ c. shortening
½ c. margarine
4 cups powdered Sugar, (1 #)
2 Tbsp. Milk
½ tsp. Butter flavoring
½ tsp. vanilla
Cream together shortening, sugar, molasses. In small bowl, combine soda and vinegar.
Blend vinegar/soda into creamed mixture then add remaining ingredients. Drop by teaspoonfuls
onto greased cookie sheet. Bake 7-8 minutes at 350 degrees. Drizzle frosting on top.
MRS. FIELD’S COOKIES By Lori Allen
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
----MIX TOGETHER IN ANOTHER BOWL:-4 cups flour
5 cups oatmeal; grind in blender
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
8 oz. Hershey bar (grated)
3 cups chopped nuts (of your choice)
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients with creamed mixture. Bake on
ungreased cookie sheet. Make golf ball sized cookies, place inches apart, and bake at 375 degrees
for 6 minutes.
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NO BAKE COOKIES By Lynda Campbell
2 cups Sugar
1/2 cup milk
1/2 cup Shortening
3 Tbsp. cocoa
1/2 tsp. Salt
3 cups oatmeal
1/2 cup walnuts
1 cup coconut
1 tsp. vanilla
1/2 cup chocolate chip
Boil sugar, milk, shortening, cocoa and salt until heated thoroughly. Remove from heat. Add
remaining ingredients. Drop by spoonfuls onto buttered sheet. Cool until set.
NO-BAKE COOKIES by Joyce Miskin
2 cup sugar
½ cup milk
½ cup peanut butter
3 cup oatmeal
3Tbsp cocoa
½ cup margarine
1 tsp. vanilla
pinch salt
Combine sugar. Cocoa, butter, milk, and bring to boil 1min. Add salt, peanut butter, and vanilla.
Mix till peanut butter meets. Stir in oatmeal. Drop by spoonfuls on waxed paper.
OATMEAL BARS By Alda Allan
1/2 pound butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup oatmeal
1 cup flour
Bake at 350 degrees for 25 minutes. Melt 1/2 big chocolate bar and spread over top.
Cookies
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CHOCOLATE CHIPS COOKIES By Sherrie Italesano (via Lee Hurst)
½ cup butter
½ cup shortening
1 Tbsp water
1 tsp soda
1 ¾ cups flour
2 cups oatmeal
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
11.5 oz milk chocolate chips
Bake at 375 for 8-10 minutes.
OATMEAL COOKIES By Lee Hurst
½ pound margarine
2 cup brown sugar
1 ½ cup white sugar
5 eggs
1 tsp vanilla
½ tsp cinnamon
1 ½ Tbsp molasses
1 tsp salt
2 tsp soda
1 Tbsp hot water
3 cup oatmeal
4 ½ cups flour
½ cup raisins
Bake at 375 for 12 minutes.
Cookies
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OATMEAL RAISIN CHOCOLATE CHIP COOKIES By Mary Huber Graham
Makes 6 – 8 dozen cookies
3 eggs, beaten
1 c raisins
1 c butter (at room temperature)
1 c brown sugar (or ½ c brown sugar + ½ c xylitol)
1 tsp vanilla
1 tsp baking soda
2 c rolled oats
2 c whole wheat flour
2 tsp cinnamon (optional)
¼ tsp nutmeg (optional)
1 c chopped walnuts or pecans
1 c semi-sweet chocolate chips
Soak raisins in beaten eggs for one hour. Cream together butter and sugar. Add raisin/egg mixture.
Add remaining ingredients. Spoon dough in heaping teaspoons onto un-greased cookie sheet.
Bake at 375 for 10 minutes. (8 to 12 minutes depending on oven.) Centers will be slightly soft
when removing from oven. If dryer cookies are preferred, bake longer. Allow cookies to cool
slightly before removing from sheet.
OREO COOKIES By Kim Dattage
2 boxes devils food cake mix
4 eggs
2 cubes margarine
----FROSTING:---8 oz. cream cheese
1 tsp. vanilla
powdered sugar to suit your taste.
Mix cake mix, eggs, and margarine together. If dough is sticky, add two Tbsp. flour. Roll into 1
inch balls and place on cookie sheet. Bake at 350 for 8 to 10 minutes.
Match cookies in pairs. Frost and place together, sandwich style.
Cookies
144
PEANUT BLOSSOM COOKIES By Mary Jane Rossi
5 1/4 cups flour
1 1/2 cups sugar
1 1/2 cups peanut butter
1 1/2 cups brown sugar, packed
3 tsp. soda
1 1/2 tsp. salt
1 1/2 cups shortening
6 Tbsp. milk
3 tsp. vanilla
3 eggs
sugar
120 candy kisses; (or chocolate buttons)
Heat oven to 350 degrees. In large bowl combine first eleven ingredients.
Blend at low speed to form dough. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on
ungreased cookie sheets. Bake 10-12 minutes until golden brown. Immediately top each cookie
with a candy kiss, pressing down firmly so cookie cracks around edge. Cool in fridge so chocolate
will set before putting away.
Cookies freeze well.
PEANUT BUTTER COOKIES (LORI) By Lori Allen
Serves: 4 1/2 dozen
1 cup butter
1 tsp vanilla
1 cup peanut butter, generous
2 1/4 cups flour
1 cup sugar
3/4 tsp. baking soda
1 cup brown sugar
1/2 tsp. baking powder
2 eggs
1/2 tsp. salt
Beat shortening and peanut butter. Add sugars. Add eggs and remaining ingredients. Shape into
balls and roll in sugar on ungreased cookie sheet. Flatten with a fork. Bake at 350 for 10-11
minutes.
Cookies
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PEANUT BUTTER COOKIES By Joyce Miskin
½ cup sugar
½ cup peanut butter
½ cup brown sugar
½ cup margarine
1 egg
½ tsp. salt
2Tbsp milk
1 tsp. soda
1 tsp. vanilla
1 ¾ cup flour
Cream shortening and peanut butter. Add sugars and cream. Add milk, egg, vanilla, and beat well.
Add dry ingredients. Roll into balls and roll balls into sugar. Bake 375° 8 min.
PEANUT BUTTER CHEWS by Sam Hurst
½ c. peanut butter
½ c. corn syrup
½ c. powdered sugar
1c. or more powdered milk
Mix peanut butter and corn syrup; gradually add powdered sugar. Add dry milk until stiff enough
to handle. Shape into balls or into a long roll to be cut into pieces. Store in airtight container.
PINWHEEL COOKIES By Gregory Allan
2 1/2 cups margarine
3 cups confectioners sugar
2 eggs
6 cups flour
1/2 cup cocoa
1/2 tsp. salt
Cream sugar and margarine. Add remaining ingredients. Divide dough in half. Add cocoa to half.
Chill one hour. On lightly floured board, roll plain dough into a 32x9 inch rectangle. Roll chocolate
dough into same size rectangle, and place on top. Roll up tightly. Wrap, chill. Cut rolls into 1/8
inch slices. Bake at 375 for 10 minutes.
Cookies
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PUMPKIN BREAKFAST COOKIES By Kimberly Allan
Cook Time: 15 minutes
Serves: 48
1 5 oz. can of pumpkin
2 egg whites, whipped
1 cup brown sugar, firmly packed
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt (optional)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3 cups rolled oats
1 cup raisins (optional)
Prepare baking sheet with cooking spray. In a large mixing bowl, combine pumpkin and egg
whites. In a separate bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and
raisins. Combine pumpkin mixture and dry mixture. Batter will be dry at first; mix ingredients just
until moistened.
Spread batter evenly onto a large cookie sheet. Bake at 350 degrees for 15 minutes. Cut into 48
bars.
Per Serving: 2 bars, 134 calories, 3.2 grams protein, 29 grams carbohydrate, 1 gram total fat, 87
mg sodium
PUMPKIN CHOCOLATE CHIP COOKIES by Joyce Miskin
1 cup sugar
1 tsp baking. powder.
1 cup canned pumpkin
1 tsp baking soda
½ cup shortening
1 tsp cinnamon
1 egg (+??)
1 tsp allspice
2Tbsp milk
½ tsp nutmeg
2 ½ cup flour
1 12 oz pkg. chocolate chips
½ tsp. salt
Mix sugar, pumpkin, shortening, and eggs. Stir in soda, baking powder, salt, flour, and spices.
Mix in chocolate Chips. Drop by teaspoons on cookie sheet. Bake 375° 6-8 min.
Cookies
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PUMPKIN COOKIES By Sharon Salisbury
1 cup Shortening
2 cups brown sugar
2 cups canned pumpkin
4 eggs
2 tsp. vanilla
2 cups flour
2 cups chopped nuts
2 tsp. Baking Powder
2 tsp. soda
Cream sugar and shortening. Add pumpkin, eggs, and vanilla. Add remaining ingredients. Spoon
onto greased baking sheet. Bake 10-12 minutes at 350°F.
PUMPKIN SPICE CAKE COOKIES By Mary Cherrington
36 ounces spice cake mix (2 18oz. dry cake mixes)
29 ounces canned pumpkin (the large size can)
1 (12 ounce) bag chocolate chips
Mix cake mixes and pumpkin together until moist. Add chocolate chips. Bake at 375 degrees for
12-15 minutes. I have used whatever cake mixes I had on hand (such as one white and one
German chocolate) and then added ½ tsp cinnamon, ¼ tsp cloves, ¼ tsp nutmeg.
Cookies
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RAISIN-FILLED COOKIES By Lee Hurst
3 eggs
6 cup flour
1 cup butter
1 tsp. soda
1 cup canned milk
1 tsp. salt
1 tsp. vinegar
3 cup sugar
1 tsp. vanilla
2 1/2 tsp. baking powder
1 tsp. lemon extract
----FILLING---1 cup water
12 oz raisins (or chopped dates)
----AT BOIL ADD---1/4 cup sugar
1 tablespoon flour
1/2 tablespoon vinegar
Mix all together and chill. Roll out cookies using a small cheese glass. Make filling. Bring raisins
and water to a boil Add remaining ingredients. Cool. Place l cookie on sheet and spoon in 1 tsp. of
filling in center. Cover with second cookie and seal, and prick the top cookie with fork.. Bake at
375 for l2 min.
RANGER COOKIES By Mary Jane Rossi
Serves: 5 dozen
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup sugar
1 egg (large)
1 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups rice krispies
1 1/2 cups coconut; flaked
Cream sugars and butter. Add egg, and vanilla; beat well. Stir together flour, baking powder,
baking soda, and salt; stir into creamed mixture. Stir in crisp rice cereal (Rice Krispies for
example), and coconut. Form into 3/4-inch balls; place 2 1/2 inches apart on ungreased cookie
sheet. Bake at 350 degrees F. until lightly browned, about 10 minutes. Cool slightly before
removing to a rack to cool completely.
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ROLLED COOKIE CUT-OUT By Lori Hurst
4-4.5 cup flour
1/4 tsp. soda
1 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. almond extract
1 tsp. vanilla
Cream butter, sugar, eggs, and extract. Add dry ingredients to creamed mixture. Roll and cut out.
Chill excess. Bake at 350 for 8 minutes.
RUSSIAN TEA COOKIES By Lori Hurst
1 cup soft butter
1/2 cup sugar; (or powdered sugar)
1 tsp. vanilla
2 1/4 cups flour
1/4 tsp. salt
3/4 cup chopped nuts
Mix butter, sugar, and vanilla. Add flour, salt, and nuts. Roll into 1 inch balls. Bake until set but not
brown at 400 for 10-12 minutes. (Can: Roll in powdered sugar while still warm. Cool. Roll again in
powdered sugar.)
SCOTCHER-ROOS By Vicki Allan
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
6 cups rice krispies
1 1/2 cup chocolate chips
1/4 cup creamy peanut butter
Melt sugar and syrup together in large pan. Add 1 cup peanut butter. Add Rice Krispies. Butter
9x13 glass pan. Press mixture in glass pan to cool. Over very low heat, melt chocolate chips and
1/4 cup peanut butter. Frost with chocolate mixture.
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SNICKERDOODLES By Lisa Blau
1/2 cup butter flavored Crisco
1/2 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
1/2 tsp almond extract
1/4 cup milk
1/2 tsp baking soda
1.2 tsp salt
1/2 tsp cream of tartar (scant)
3 3/4 cups flour
Cream Crisco, butter, sugar. Add remaining. Make soft plops of dough (I use an ice cream scoop)
and drop into the following mixture and cover by shaking or rolling.
5 Tbsp. sugar
2 tsp ground cinnamon
Bake at 375 for 8-10 minutes. Allow to cool for about 5 minutes on cookie sheet before removing.
SNICKERDOODLES by Joyce Miskin
1 cup shortening (or half margarine/half shortening)
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 tsp. cream of tartar or 2 tsp. baking powder
1 tsp. soda
¼ tsp. salt
2 Tbsp. sugar and 2 tsp. cinnamon (mix together)
Cream shortening and sugar; add eggs and cream again. Add sifted dry ingredients and mix well.
Shape dough into 1 inch balls and roll in cinnamon sugar. Bake at 350 degrees for 8-10 min. on
non-greased baking sheet.
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SOFT GINGER COOKIES By Lee Hurst
1 cup butter
1 tsp. cinnamon
1 cup sugar
1 tsp. ground ginger
1 egg
1/2 tsp. salt
1 cup molasses
1/4 tsp. cloves
1 cup buttermilk
1/4 tsp. allspice
2 tsp. baking soda
1/4 tsp. nutmeg
7 cup flour
In a large mixing bowl. beat the butter and sugar. Then add egg and mix well. Add the molasses,
buttermilk and soda, and spices. Gradually blend in the flour. Divide the dough into thirds and
wrap each portion in saran wrap and chill. Keep dough in fridge while rolling other portions. On a
slightly floured board, roll out the dough to 1/8 inch thick and cut into desired shapes.
Bake on an ungreased cookie sheet at 375, 6-8 minutes. Sugar can be sprinkled on the raw cookie
before it is baked. It can also be frosted with a thin glaze.
SOFT SUGAR COOKIES By Vicki Allan
2 cups sugar
1 cube margarine
1/2 cup shortening
1 cup canned milk; (or old whip cream)
1 Tbsp. vinegar
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 eggs
6 cups flour
Chill. Work in more flour as you roll. Roll 1/4 inch thick. Cut with cookie cutters. Bake at 350 for
10 minutes.
Frosting: Melt 5 Tbsp. margarine and 5 Tbsp. canned milk. Add powdered sugar.
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STIX AND STONES by Sam Hurst
5 cups Captain Crunch Peanut Butter Cereal
3 cups Cocoa Puffs
10 oz pkg pretzel sticks broken (into 1/3s)
2 lbs white chocolate (caps)
2 ½ cups mini marshmallows (white)
Mix all together in a bowl and add the chocolate and then add marshmallows. If you add the
marshmallows first, they will melt.
Put on was paper and let sit until cool, and then break up and ENJOY!
SUGAR COOKIES (Festival of the Trees)
4 cup flour
1 tsp salt
1 ½ cup sugar
1 tsp baking powder
¾ c shortening
2 eggs
1 tsp vanilla
¾ cup buttermilk
1 tsp baking soda
Mix together. Roll out on board and cut. Bake at 400 for 7 minutes. Frost and sprinkle with sugar.
SUGAR COOKIES (KATHY) By Kathy Allan
1 cup margarine
1/2 cup granulated sugar
1 egg
1/2 cup powdered sugar
2 1/4 cups sifted flour
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
Cream butter and sugar. Beat in egg and vanilla. Add dry ingredients to creamed mixture. Mix
well. Chill dough. Shape into balls. Place on greased cookie sheet. Dip bottom of glass in sugar and
press balls flat. Bake at 350 degrees for 10-12 minutes.
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SUGAR COOKIES (PATRICIA) By Patricia Blau
4 cups flour
1 tsp baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 1/4 cup sugar
1 tsp soda
2 eggs
1/2 cup milk
1 cup butter or margarine
----Icing---1 package powdered sugar
1/2 cup butter or margarine; softened
3 tablespoon milk
1 tsp. vanilla extract
food coloring
Mix all cookie ingredients at once. Roll out dough and cut with cookie cutter. Bake 10 minutes at
350°. Ice while warm. Mix all icing ingredients together until creamy.
SUGAR MOLASSES COOKIES By Debbie Allan
3/4 cup shortening; not margarine
2 eggs
2 cups sugar
1/4 cup molasses
1/4 tsp. salt
2 tsp. cloves
2 tsp. ginger
2 tsp. soda
2 cups flour
2 tsp. cinnamon
Mix, roll into balls, roll in sugar. Bake at 350 for 10 to 12 minutes.
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YUMMY RASPBERRY CHEESECAKE BARS By Jessica Fronk
1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
1/2 cup firm butter
2 packages (8 oz each) softened cream cheese
1/2 cup white sugar
2 tablespoons all-purpose flour
1 tsp vanilla
1 egg
1 can (21 oz) Wilderness Premium Raspberry Pie Filling (or cherry or strawberry)
1. Preheat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with cooking spray.
2. Pour sugar cookie mix in a big bowl. Cut in butter until mixture is crumbly and coarse. Set aside
1 1/2 cups of mix for later (topping) and press the remaining crumbs in the bottom of the 13x9 pan.
Bake for 10 minutes; do not overbake.
3. Put cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat together with an electric
mixer (medium speed) until smooth.
4. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over the cream cheese;
spread evenly. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.
5. Bake 35-40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes,
refrigerate about 2 hours to chill.
6. Cut into bars. Store covered in fridge. Makes 24 bars.
Cookies
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TIGER COOKIES By Lynda Campbell
1 cup semi-sweet chocolate chips
3 cups sugar frosted flakes, crushed
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. Salt
1 cup soft margarine
1 cup sugar
2 eggs
1 tsp. vanilla
Melt chips over low heat. Cream butter and sugar. Add eggs and vanilla and beat well. Add dry
ingredients. Fold in frosted flakes. Marble chocolate through batter. Drop on ungreased baking
sheet. Bake at 375 for 12 minutes.
TRIPLE TREATS By Gregory Allan
2 cups margarine
3 cups sugar
4 eggs
1/4 cup milk
8 tsp. vanilla
1 Tbsp. soda
2 tsp. salt
8 cups flour
Cream margarine and sugar. Add all ingredients. Dough should be soft (do not add extra flour).
Divide dough in half. Add 2 oz. melted baking chocolate to half. Chill one hour. The original
recipe had you roll out the dough and layer it, but all you are trying to do it roughly mix the colors
of dough, so that when you form balls it will have a marbled effect. Roll into small balls. Put three
balls together on a cookie sheet. Slightly flatten. Bake at 375 for 10 minutes.
Cookies
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VANILLA STREUSEL BARS By Angie Allan
1 1/2 cups self-rising flour
1 tsp. baking powder
3/4 cup butter, softened
3/4 cup vanilla sugar
3 eggs, beaten
1 1/2 tsp. pure vanilla extract
1-2 Tbsp. milk
----topping---1 cup self-rising flour
6 tablespoon butter
6 tablespoon vanilla sugar
Preheat oven to 350. Lightly grease and line with paper a shallow 9x7 inch pan. Sift flour and
baking powder. Add butter, vanilla sugar, and eggs. Add vanilla and just enough milk to give a soft
dropping consistency. Spoon mixture into prepared pan. Mix topping. Sprinkle topping and press
down to cover. Bake for 45-60 minutes until browned and firm. Cool in pan 5 minutes, then turn
onto wire rack to cool. Cut into bars when cool.
WAFFLE COOKIES (TRISHA) By Trisha Tucker
6 Tbsp. cocoa; heaping
1 lb. margarine
12 eggs
4 1/2 cups sugar
7 cups flour
1 Tbsp. vanilla
Spray waffle iron with Pam (or other spray oil). Preheat to medium. Drop by teaspoon, 2 cookies to
square of iron. Close iron, bake only 1 1/2 minutes. Sprinkle powdered sugar or frost the cookies.
Freezes well.
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WHITE CHOCOLATE CHIP W/ MACADAMIA COOKIES by Cherri Hart
Mix first until light & fluffy
1 cup brown sugar
½ cup white sugar
½ cup butter or stick margarine, softened
½ cup shortening
1 tsp vanilla
1 large egg
Add last
2 ¼ cups flour
1 tsp soda
¼ tsp salt
Stir in
6 oz package white baking bars chopped into ¼- ½ “ size or chips
3.5 oz macadamia nuts, coarsely chopped
-10 minutes. I usually double this recipe
WHITE SUGAR CRUNCHIES By Cherri Hart
1 cup shortening
3 cups flour
1 1/3 cup sugar
1 tsp. soda
2 eggs
1 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
dash nutmeg
Cream sugar and shortening. Beat until fluffy. Add eggs and vanilla. Add dry ingredients. Roll into
balls. Roll in sugar. Place on ungreased cookie sheet. Flatten with cup or fork. Bake at 400 for 7-9
minutes.
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DESSERTS:
All good cooks know about substitutions. If you need a square of chocolate, you can use three
tablespoons of cocoa and a tablespoon of margarine. If you need onion, you can use a tablespoon of
instant minced onion, rehydrated. If you need a tablespoon of fresh herbs, you can use a teaspoon
of dried herbs. Look at the recipes. I must have three different versions of the funeral potatoes and
several green bean casseroles. Each are slightly different, but basically equivalent. I was tempted to
throw out the similar recipes, but was compelled to respect the differences. There isn’t just one
way, but several. Accept each other's differences. If he squeezes the toothpaste from the bottom and
she from the middle, buy two tubes. Accept the differences. Respect each opinion. Compromise.
Take turns. Agree to disagree.
Two halves make a whole
“Marriage is the alliance of two people, one of whom never remembers birthdays and the other
who never forgets them.” -Ogden Nash
“I’ve had bad luck with both my wives. The first one left me and the second one didn’t.” -Patrick
Murray
The best way to get most husbands to do something is to suggest that perhaps they’re too old to do
it. - Ann Bancroft
Any husband who says “My wife and I are completely equal partners,” is talking about either a law
firm or a hand of bridge. -Bill Cosby
ALDA’S ICE CREAM DESSERT By Alda Allan
16 graham crackers, crushed
1/2 cup margarine
2 cups powdered sugar
2 oz. baking chocolate, melted
3 eggs separated
pinch salt
1 tsp. vanilla
1/2 cup slivered almonds
1/2 gallon French vanilla ice cream
Put half of cracker crumbs in 11x13 pan. Beat egg whites and salt and set aside. Mix together
margarine, egg yolks, powdered sugar, chocolate, and vanilla. Add to egg whites. Spread half of
chocolate mixture over crumbs. Cut ice cream to fit pan. Top with remaining chocolate mixture,
crumbs, and nuts. Freeze.
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AMAZING CHOCOLATE DESSERT By JaNae Hay
1 pkg. Pillsbury sugar cookie dough; (dairy case)
8 oz. cream cheese
1 cup powdered sugar
1 large pkg. instant chocolate pudding
1 pint whipping cream
1 chocolate bar
1 small cool whip
Spread cookie dough on baking stone (pizza pan or cookie sheet is OK) Bake until very light
golden brown. Let cool completely. Mix powdered sugar with cream cheese and spread on cookie.
Mix pudding with whipping cream until very smooth, spread over cream cheese. Grate chocolate
bar (easier if cold); Spread Cool Whip on top of pudding mixture Sprinkle grated chocolate on top.
Keep refrigerated.
APPLE CRISP By Lee Hurst
3/4 cup brown sugar
1/2 cup butter
3/4 cup oatmeal
1/2 cup flour
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1/8 tsp. salt
6 large apples, peeled and sliced
Place apples in 8 x 8 pan. Top with other ingredients, blended lightly together. Bake at 45 minutes
at 350 degrees. Top with ice cream.
APPLE CRISP (Best of Desserts) By Lee Hurst
Mix and put in bottom of 8x12 pan:
¾ cup water
¾ cup sugar
1 ½ tsp cinnamon
Cut in pieces and sprinkle over four quarters peeled and sliced apples:
1 ½ cups flour
1 ½ cups brown sugar
1 ½ tsp butter
Bake at 350 for 40 minutes.
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BAKED CHEESECAKE By Michelle Miskin
CRUST:
1 pkg graham crackers (10)
2 Tbsp sugar
1/4 cup butter, melted
Place crackers in sealed plastic bad and crush with rolling pin. Crush to fine texture like sand. Stir
together crumbs, sugar, and butter. Pat into buttered 10 inch round pan. Bake at 375 for 8 minutes.
Set aside to cool.
CAKE:
16 oz cream cheese, softened
2 eggs, beaten
1/2 cup sugar
1 tsp vanilla
1/2 tsp lemon juice
Beat together with electric beater. Pour into graham cracker crust. Bake at 375 for 20 minutes or
until center is almost set. Remove and cool for ten minutes.
TOPPING:
1 cup sour cream
3 Tbsp sugar
1/2 tsp vanilla
1/8 tsp lemon juice
Combine sour cream, sugar, vanilla, and lemon juice and blend until smooth. Pour on top of cake.
Bake for ten minutes. Chill for at least five hours. Serve with crushed berries or fruit topping of
your choice.
Desserts
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BLUEBERRY CRUMBLE By Angie Allan
4 cups blueberries
1/2 cup sugar
2 Tbsp. cornstarch
1 Tbsp. flour
1 tsp. lemon peel
1 tsp. fresh lemon juice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
----TOPPING: MIX TOGETHER:---2/3 cup vanilla wafer crumbs
1 Tbsp. flour
1 Tbsp. light margarine, melted
2 tsp. brown sugar
1/4 tsp. cinnamon
Heat oven to 350. Grease 1 1/2 quart baking dish. Stir first group of ingredients together and place
in baking dish. Sprinkle with topping. Bake at 350 for 1 hour or until lightly browned and bubbly.
If topping browns too quickly, cover with foil. Cool on wire rack. Serve at room temperature.
Serve over ice cream!
BREAD PUDDING
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top.
Combine butter and milk, stirring until butter is melted. Cool to lukewarm. Combine sugar, eggs,
cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly
add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole.. Pour batter on top of
bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Bread Pudding Sauce
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5
minutes, then pour on warm bread pudding.
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THE BEST BREAD PUDDING By Paula Deen, 2007
Prep Time: 10 minutes
Inactive Prep Time: 24 hr 10 minutes
Cook Time: 50 minutes
Serves: 8-10
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 tsp. pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
Sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 tsp. pure vanilla extract
1/4 cup brandy
Preheat the oven to 350 degrees F. Grease a 13x9x2" pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and
let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35
to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir
together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve
warm or cold.
BROWNIES By Nan Nielson – Cherri Hart
2 c. sugar
4 eggs
Mix sugar and eggs well.
2 cubes margarine, melted
6 Tbsp. cocoa
Mix into sugar egg mixture
2 cups flour
1 tsp. vanilla
dash of salt
Bake in greased and floured 9x 13 pan. Bake 350ْ for 25-30 minutes. Top with powder sugar.
Desserts
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BROWNIES, CHOCOLATE CAKE (RUBY) By Lee Hurst
2 cup Sugar
1 cup oil
2 eggs, beaten
2 Tbsp. vanilla
1 cup Water
1/2 cup cocoa
2 tsp. soda
3 cups flour
1/2 tsp. Salt
1 cup buttermilk
---Frosting---4 oz Cream Cheese
2 Tbsp. cocoa
1/2 cube Butter
1 1/2 pound powdered sugar
Mix sugar, oil, vanilla, and eggs. Boil cocoa and water. Cool. Add soda to liquid and stir. Add to
sugar mixture. Mix in flour and salt (alternately) with buttermilk. Bake at 375 for 20 minutes.
Frost when cool.
BROWNIES, CHOCOLATE CAKE (RUBY) By Lee Hurst
2 cup Sugar
1 cup oil
2 eggs, beaten
2 Tbsp. vanilla
1 cup Water
1/2 cup cocoa
2 tsp. soda
3 cups flour
1/2 tsp. Salt
1 cup buttermilk
---Frosting---4 oz Cream Cheese
2 Tbsp. cocoa
1/2 cube Butter
1 1/2 pound powdered sugar
Mix sugar, oil, vanilla, and eggs. Boil cocoa and water. Cool. Add soda to liquid and stir. Add to
sugar mixture. Mix in flour and salt (alternately) with buttermilk. Bake at 375 for 20 minutes.
Frost when cool.
Desserts
164
BROWNIES By Joyce Miskin
2 cubes margarine melt butter in microwave,
add
¼ cup cocoa
4 eggs
2 cup sugar
add and beat
1 tsp vanilla
1 ½ cup flour
add and beat
½ tsp salt
½ tsp. baking. powder
350° 25- 30 minutes 9x13 pan greased and floured
BROWNIES (KATHY) By Kathy Allan
2 cups sugar
1 tsp. vanilla
1 cup margarine
1/2 tsp. salt
4 eggs
1 1/2 cups flour
5 Tbsp. cocoa
1 tsp. baking powder
----frosting---4 oz cream cheese
1/2 cube butter (1/4 cup)
vanilla extract
powdered sugar
cocoa
Bake for 30 minutes. at 350 degrees in dripper pan (9x13). Cover with little marshmallows and
melt under broiler.
BUTTER SAUCE By Veda Rees
1/3 cup sugar
2 egg yolks
1/3 cup butter; melted
1 Tbsp. lemon rind; grated
2 Tbsp. lemon juice
1/3 cup cream; whipped
Beat eggs yolks until thick and lemon colored. Gradually add sugar while beating. Add butter,
lemon and beat. Fold in cream. Chill.
Desserts
165
CANDY CORN PUFFS by Joyce Miskin
1 pkg. corn puffs
4 Tbsp karo syrup
1 cup sugar
4 Tbsp water
1 cube margarine
Combine sugar, margarine, syrup, and water and cook to softball stage. Put corn puffs in large
bowl and pour hot syrup on corn puffs. Coat evenly. Pour on cookie sheet and cool.
CARAMEL FONDUE By Lisa-Fabfood
14 oz. Caramels
1/3 cup water or cream
Melt in double boiler – stir frequently. Add dash of salt to pot. Serve with apple chunks,
marshmallow, pound cake, grapes, bananas, or other fruits.
CARAMEL ICE CREAM TOPPING
1 ½ c brown sugar
1 Tbsp cornstarch
1 c light cream
2 Tbsp butter
Combine sugar and cornstarch. Add cream and butter. Cook and stir until boiling. Reduce heat.
Simmer 8 to 10 minutes. Stir occasionally, until mixture thickens. Makes 1 ¾ cups. Will store in
refrigerator for two weeks.
CARAMELED POPCORN By Cathy Hanna
2 cups brown sugar
1 cup Karo syrup
1 can sweetened condensed milk
1 cube margarine (1/2 cup)
Boil 5 minutes, pour over popcorn
Desserts
166
CARAMELED POPCORN By Peni Floyd
1 cup Karo syrup
1 cube margarine
1 cup brown sugar
Boil for 2 minutes. Take off heat and add 1 can Eagle Bran sweet and condensed milk. Add to
popcorn.
CARAMEL CORN by Joyce Miskin
2 cup brown sugar
1 cube margarine
1 cup white karo syrup
Cook till softball. Take off heat and add 1 can eagle brand condensed milk.
CARAMEL FROSTED BARS by Pat Hall
6 T. butter or margarine
3/4 c. sugar
1 egg
3/4 t. vanilla
1 1/4 c. all-purpose flour
1/2 t. salt
1/2 t. soda
1/4 c. chopped almonds, toasted
In mixing bowl, cream together butter or margarine and sugar until light and fluffy. Beat in egg
and vanilla. Sift together flour, soda, and salt. Add to creamed mixture; mix well. Stir in almonds
and spread in greased 9x9x2 baking pan. Bake in moderat4e over 350 to 375 degrees for 20
minutes.
Caramel Frosting
In small saucepan, combine 2 T. butter or margarine, 1/3 c. brown sugar and 1 T. water. Bring to a
full boil; remove from heat. Add in vanilla; gradually stir in 1 c. confectioners’ sugar (if mixture
too thick, add hot water until spreading consistency).
Spread immediately on slightly cooled baked layer; sprinkle with 2 T of chopped toasted almonds.
Cut into bars. Makes 2 dozen. NOTE: Frosting will harden rapidly. Spread fast or add as much
hot water as needed.
Desserts
167
CARAMEL GLAZED RASPBERRY CRÈME BRULEE
2 cups heavy cream
8 large egg yolks
½ cup granulated sugar
¼ to ½ tsp vanilla extract
fresh raspberries or raspberry jam
Heat heavy cream almost to a simmer. In a medium bowl, stir eggs yolks and sugar just until
blended. Gradually stir in cream. Stain through a fine mesh sieve into a bowl. Stir in vanilla
extract. Place in the bottom of six 6-ounce ramekins 4 to 5 fresh raspberries (or two tsp jam). Fill
the ramekins with mixture and place in water bath. Set the pan in the oven at 250. Bake until
custard is set and still slightly quivery in the center, 1 to 1 ½ hours. Remove ramekins from water;
let cool to room temperature. Cover with plastic wrap and refrigerate for 8 hour to two days. Blot
any excess moisture off the top before caramelizing.
Caramel Glaze:
½ cup granulated sugar
¼ cup water.
Place a bowl filled with cold water near the stove. Put the sugar into a small heavy saucepan.
Drizzle the water over the top.
Over medium heat, without stirring, swirl the pan until a clear syrup forms. The syrup needs to
clarify before it boils, so keep a close eye on it. Once it does, increase the heat to high, and bring
the syrup to a rolling boil over high heat. Cover the pan tightly and let boil two minutes. Uncover
and cook until the syrup begins to darken. Swirl the pan until the syrup is amber. Dip the bottom
of the pan in cold water to stop cooking and spoon a tablespoon of caramel over the custards, tilting
to cover. If the caramel starts to get too dark, dip again in cold water. If it starts getting thick
before you are done, reheat over low heat. Refrigerate about one hour or more, up to 8 hours.
Desserts
168
CHEESECAKE
16 oz cream cheese
1 c sugar
2 eggs
1 tsp vanilla
2 tsp sour cream
---graham cracker crust--2 c graham crackers, crushed
2 Tbsp sugar
2 Tbsp butter.
Mix cream cheese, sugar. Add eggs, vanilla, and sour cream. Mix well.
To make crust, mix crackers, sugar, and melted butter. Press crumb mixture into 8 inch spring
form pan. Pour cream cheese mixture over crust. Bake at 350 for 45 minutes
CHEESECAKE BALL By Kimberly Allan
8 oz. cream cheese, softened
1 stick butter
1 cup powdered sugar
1 1/2 Tbsp. brown sugar
1 tsp. vanilla
Mix cream cheese and butter. Add powdered sugar, brown sugar, and vanilla and blend until firm.
Cover and chill in fridge for 6 hours. When semi firm, roll into ball.
Serve with honey or cinnamon Graham Cracker sticks and Vanilla Wafers.
CHEESECAKE DESSERT , EASY (like Grandma Miskin’s)
1 ¾ cup crushed graham crackers
¼ cup sugar
¼ cup melted margarine or butter
Combine the above ingredients and pat into 9 x 13 pan.
Bake at 350 degrees for 5 min. (or longer if you want a more firm and crunchy crust).
Let cool.
FillingBeat 8 oz. cream cheese until creamy.
Add 1 – 14 oz. can sweetened condensed milk. Beat until smooth. Add 1/3 cup lemon juice and 1
tsp. vanilla and beat. Fold in ½ – ¾ of 8oz. cool whip. Spread onto cooled crust. Let set 1 hour in
refrigerator.
Top with Danish Dessert made according to pie glaze directions and fold in fresh or frozen
raspberries or strawberries (sliced). If using frozen fruit, defrost berries and drain, reserving the
juice to make the Danish Dessert. Allow to cool before pouring onto cream cheese mixture.
Refrigerate 3 hours before serving.
Desserts
169
CHEESECAKE (OREO COOKIE) by Stephanie Stewart via Tammy Hay
Serves: 12-16
Oreo Cookies (1 ¼ pound package), crush half in food processor
1/3 cup butter, melted
32 oz cream cheese
1 cup sugar
1/3 cup whipping cream
6 eggs, large
2 Tbsp flour
2 tsp vanilla
Add cookie crumbs to melted butter. In spring form pan, press crumb mixture into bottom and up
sides one inch. Chill crust about 20 minutes. Beat cream cheese, sugar, and cream until smooth.
Add eggs one at a time. Add flour and vanilla. Pour half of mixture over crust. Break remaining
cookies in half and scatter over mixture in pan. Use all the cookies, overlap if necessary. Pour
remaining mixture over cookies. Bake at 300 about 80 minutes until cake is golden on top and
jiggles only slightly when shaken. Cool on a rack. Cover and chill at least four hours. Run a knife
around the pan. Remove rim and cut in 12-16 wedges.
CHERRY ANGEL DESSERT By Vicki Allan
1 white cake mix; baked as directed
1 1/2 cups milk
1 cup sour cream
1 package instant vanilla pudding
1 Cool Whip
1 can cherry pie filling
Mix sour cream, pudding mix, and milk. Beat until smooth. Chill. Spoon over cake. Top with pie
filling and whipped cream.
Desserts
170
CHERRY CHEESECAKE TARTS (CONNIE) By Connie Hurst
vanilla wafers
----cheesecake ingredients---16 oz cream cheese
3/4 cup sugar
1 tablespoon lemon juice
1 tsp. vanilla extract
2 eggs
----topping---1 cup sour cream
3 tablespoon sugar
1 tsp. vanilla extract
Mix cheesecake ingredients with electric mixer. Put one vanilla wafer in bottom on 24 cupcake
liners. Fill cups 2/3 full with mix. Bake at 350° for 15 minutes. Cool 5 minutes. Top with one
tablespoon of the topping. Bake five minutes more then refrigerate. To serve, top with 1 tablespoon
cherry or blueberry pie filling.
CHERRY DELIGHT By Leah Gregg Campbell
1 cup flour
1 stick margarine
1 cup chopped pecans
2 Tbsp. sugar
----Filling---8 oz cream cheese
3 oz instant vanilla pudding
5 cup Cool Whip
1 cup powdered sugar
1 can cherry pie filling
Make crust by cutting margarine into flour (using pastry blender or two knives). Stir in nuts and
sugar. Put mixture into bottom of deep, square pan. Bake at 350° for 20 minutes. Cool.
Beat cream cheese and sugar until smooth. Fold in 2 cups of cool whip. Spread onto top of cooled
crust. Spread fruit filling on top. Mix pudding according to directions. Spread on top of filling.
Spread remaining cool whip on top. Top with pecans. Chill 30 minutes.
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CHOCOLATE BERRY TRIFLE By Michelle Miskin
Serves: 12
3 cups cold milk
6 oz Jell-O Chocolate instant pie filling
8 oz cool whip, thawed and divided
1 baked 9 inch square brownie layer (cut into 1 inch cubes)
2 cups fresh or frozen unsweetened raspberries
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for two minutes. Gently stir
in 1 cup whipped topping. Place half of brownie cubes into a two quart serving bowl or trifle dish.
Top with half the pudding mixture, half the raspberries, and 1 cup whipped topping. Repeat layers.
Refrigerate one hour or until serving.
CHOCOLATE CARAMEL DELIGHTS By Kathy Allan
Serves: 2 dozen
1 ½ cups flour
1 1/8 cup melted butter or margarine
1 ½ cup old-fashioned oats
14 oz. bag caramels (48)
1/4 tsp. salt
½ cup whipping cream
½ tsp. baking soda
1 12 oz. pkg. milk chocolate chips
1 ½ cup firmly packed brown sugar
In a large bowl, combine everything but caramels and cream. Melt caramels and whipping cream
in a saucepan over low heat. Sprinkle ½ of dry mixture into a 9x13 inch, ungreased pan. Bake at
350 for 10 - 15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel
mixture. Sprinkle remaining dry mixture on top. Bake again at 350 for 15 more minutes.
CHOCOLATE CHIP BLONDIES by Tammy Hay
2 cups flour
2 tsp baking powder
½ tsp salt
1 ½ cup unpacked brown sugar
6 Tbsp light butter
2 egg whites, large
1 tsp vanilla
¾ cup mini chocolate chips
1/3 cup water
Preheat oven to 350. Combine flour, baking powder, and salt. In separate bowl, beat brown sugar
and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating
with water. Sit in chocolate chips. Spread into foil-lined 9x13 pan. Bake until golden, 20-25
minutes. Cool on wire rack. (Weight Watchers 3 points)
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CHOCOLATE MOUSSE By Karen Wood
Serves: 6
In the top of a double boiler melt:
3 cups miniature marshmallows
½ cup milk
6 oz. chocolate chips
Stir over hot water until melted. Cool. Whip one cup shipping cream and fold into cooled
chocolate mixture. Pour into small dessert dishes and chill. When ready to serve, garnish with a
daub of whipped cream and a small candy cane or a piece of fresh holly.
CHOCOLATE-PECAN BROWNIES By Great American Home Baking
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Serves: 16
3/4 cup flour
1/4 tsp. baking soda
3/4 cup granulated sugar
1/3 cup butter or margarine
2 Tbsp. water
12 oz. semisweet chocolate morsels
1 tsp. vanilla extract
2 large eggs
1/2 cup chopped pecans
1. Preheat oven to 325 degrees F. Grease a 9-inch square baking pan.
2. In a small bowl, mix together flour and baking soda.
3. In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat;
remove immediately from heat.
4. Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is
smooth.
5. Transfer mixture to a medium bowl. Cool completely.
6. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until
smooth.
7. Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.
8. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a
wire rack to cool completely. Cut into squares.
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CHOCOLATE PUDDING DESSERT (KATHY) By Kathy Allan
----CRUST---1/2 cup butter
1/2 cup nuts
1 cup flour
2 Tbsp. sugar
----CREAM CHEESE MIXTURE---8 oz. cream cheese
2 cups powdered sugar
6 oz Cool Whip
----PUDDING---1 pkg (small) instant vanilla pudding
1 pkg(small) instant chocolate pudding
3 cups milk
Bake crust at 375 degrees for 10 min. until golden brown (after mixing together and pressing into
ungreased 9x13 pan.) Mix cream cheese mixture and put on top of cooled crust.
Mix puddings and milk and put on top of other mixture. Top with rest of Cool Whip. Garnish with
chocolate curls made with potato peeler.
CHOCOLATE SAUCE (ALDA) By Alda Allan
1 oz. baking chocolate
1 Tbsp. margarine
1/2 cup boiling water
1 cup sugar
1 Tbsp. Karo syrup
Melt butter and baking chocolate. Add sugar, water, and syrup. Bring to a boil. Serve over ice
cream.
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CHOCOLATE TURTLE CHEESECAKE By Lori Hurst
2 cups vanilla wafer crumbs
6 Tbsp. melted margarine
14 oz caramels
5.3 oz evaporated milk
16 oz cream cheese; softened
1 cup chopped pecans
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup chocolate chips, melted
Combine crumbs and margarine. Press into bottom of a 9 inch springform pan. Bake at 350 for 10
minutes. Melt caramels in milk in heavy 2 quart saucepan over low heat, stirring frequently until
smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar, and vanilla. Mix at
medium speed until well blended. Add eggs one at a time, mixing well after each. Blend in
chocolate. Pour over pecans. Bake at 350 for 40 minutes.
Loosen cake from rim of pan. Chill. Garnish with whipped cream, additional nuts, and maraschino
cherries, if desired.
CREAM PUFFS By Dennis Kafura
Serves: 18
1/2 cup butter
1/4 tsp. salt
1 cup water
1 cup flour
4 eggs
----CREAM PUFF FILLING:---6 oz pudding mix
3 cups milk
2 cups sour cream; or 1 cup whipped cream
2 tsp. vanilla
1/4 tsp. almond extract
Bring butter, salt and water to a boil. Beat in flour with wooden spoon. Return to heat and beat until
forms a ball. Remove from heat. Add eggs, beating after each addition. Drop by teaspoonful - 2
inches apart onto ungreased cookie sheet. Bake 35 min. at 400 degrees for medium sized puffs.
Cool. Cut crosswise. Scoop out filaments of soft dough. Bake for 25 min. at 375 degrees for small
ones.
Prepare pudding as package directs, reducing milk to 3 cups. Chill. Add cream and extracts. Fill
cream puffs and refrigerate.
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CREAM PUFFSby Kimberly Allan
½ cup butter or margarine
1 cup boiling water
1 cup sifted all-purpose flour
¼ teaspoon salt
4 eggs, beaten
Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir till mixture forms a
ball that doesn’t separate. Remove from heat; cool slightly.
Beat eggs in a separate bowl. Add half of egg mixture at a time and beat after each addition until smooth.
Drop by heaping tablespoons 3 inches apart on greased cookie sheet. Bake at 400° till golden brown and puffy, about
30 minutes. Remove from oven; split. Cool on rack. Makes 10 big cream puffs. Can make 30 small cream puffs, just
cook about 20 minutes instead of 30. Fill cream puffs with cream filling and cool whip or whatever you like!
Cream Puff Filling
1/3 cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1¼ cup milk
1 beaten egg
1 tablespoon butter
1 teaspoon vanilla
In saucepan, combine sugar, flour, and salt. Gradually add milk; mix well. Cook and stir over medium heat till
mixture thickens and boils; cook and stir 2 minutes longer. Very gradually stir the hot mixture into the egg; return to
saucepan. Cook and stir till mixture just boils. Stir in butter and vanilla; cover surface with waxed paper or clear
plastic wrap. Cool. (Don’t stir during cooling.) Makes 1½ cups.
Sara Hansen
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DANISH APPLE BARS
2 1/2 cup flour
1 tsp. salt
1 cup shortening
1 egg, separated
8 cup peeled and sliced apples (or 1 quart pie filling)
1 cup Rice Krispies
If using fresh apples, toss with the following:
3/4 cup sugar
3 tsp. cinnamon
Combine flour, salt and shortening. Beat egg yolk and add enough milk to make 2/3 cup. Stir into
flour mixture. On floured surface, roll out 2 of dough to fit a cookie sheet. (It will be very thin). Put
dough on cookie sheet and sprinkle cereal over crust. Spread apples over the crust and cereal. Roll
out the rest of the dough and place on top of apples. Beat egg whites until foamy. Spread on crust
with pastry brush. Make slits in crust. Bake 350 degrees for 50 minutes or until crust is browned.
Drizzle with the following while still warm:
1cup powdered sugar mixed with 3 or 4 Tbsp. of hot milk.
DEBBIE’S CHEESECAKE By Debbie Allan
----CRUST:---18 graham crackers (will measure 1 1/4 cups)
1/4 cup sugar
6 Tbsp. melted butter or margarine
----FILLING:---9 oz. cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla
----TOPPING---1/2 pint sour cream
2 Tbsp. sugar
1 tsp. vanilla
Crush graham crackers. Add rest of ingredients. Press into pie pan evenly. Chill for 1 hour or bake
at 375 degrees for 6-9 minutes (until the edges are brown).
Whip filling until smooth and pour into crust. Bake for 15 minutes at 300 degrees. Set out and let
cool for five minutes.
Spread topping over pie. Smooth around. Bake for 5 minutes at 300 degrees.
Cool in fridge.
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EASTER LILIES By Joyce Miskin
Jelly Roll Recipe used for lilies------Beat 3 whole eggs. Add 1 cup sugar and 2 tablespoons milk and beat.
Combine the following dry ingredients and add to above mixture and beat.
1 cup flour
1/8 tsp. salt
1 1/2 tsp. baking powder.
Add 1/2 tsp. lemon juice and beat. Grease and flour cookie sheet. Pour 1/4 cup batter on sheet for
each lily. You can fit 4-6 lilies per cookie sheet. Bake 350 degrees for 6-8 min. ( Pre-heat oven.)
Remove from oven and quickly pinch jelly roll circles in the shape of a lily.
LEMON FILLING FOR EASTER LILIES
3 slightly beaten eggs yolks in med. sized bowl
Paste1/2 cup cold water
1 1/2 cup sugar
1/4 cup flour
3 tablespoons corn starch
1/4 tsp. salt
Combine the above ingredients in a small bowl. Add cold water and beat with whisk.
Put 2 1/2 cups water in large pan and bring to a boil. Add a few tablespoons of the boiling water to
the above paste mixture. Add the paste mixture to the pan of boiling water. Stir and cook 2 min.
until thick. Add some of paste mixture to the beaten eggs and stir. (This helps to prevent the eggs
from cooking when added to hot mixture). Add egg mixture to pan with paste mixture. Cook 1
min. Remove from heat. Add 1 tablespoon margarine and 1/2 cup lemon juice.
Can be stored in refrigerator and warmed later. Serve by putting warm lemon filling in/on the
"lily" and top with cool whip.
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EASY CHOCOLATE CHEESECAKE By Kathy Allan
8 oz. baker’s German’s sweet chocolate
1/3 cup heavy cream
2 eggs
2/3 cup corn syrup
1 1/2 tsp. vanilla
16 oz. cream cheese, cut into cubes
----crumb crust---2 cups chocolate or graham cracker crumbs
2 tablespoon sugar
1/3 cup butter or margarine
Microwave 1 1/2 packages of the chocolate and the cream in microwavable bowl at high for 2
minutes. Stir until chocolate is completely melted. Blend eggs, corn syrup, and vanilla in blender
until smooth. With blender running, gradually add cream cheese; blend until smooth. Add melted
chocolate and cream; blend. Pour into crust. Bake at 325 degrees for 45 minutes or until set. Cool
on rack. Cover; chill. Melt remaining chocolate; drizzle over top.
In 9-inch pie plate or 9x3-inch springform pan, combine crumbs, sugar, and butter or margarine
(melted), until well mixed. Press evenly in pie plate or on bottom and 1 1/4 inches up side of
springform pan.
EASY TRIFFLE By Kay Rees
angel food cake, cut in small piece
sliced bananas
6 oz vanilla instant pudding
strawberries, sweetened
strawberry Danish Dessert
1 cup Whipping Cream, whipped.
Make pudding as directed. Put ingredients in layers in a clear glass bowl. Make the day ahead. Top
with sweetened whipped cream.
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179
ECLAIRS (CREAM PUFFS) by Joyce Miskin
1 cup water
½ cup butter
1 cup flour
Place water and butter and salt in sauce pan and bring to full rolling boil. Reduce heat and add
flour all at once and stir vigorously until smooth, and clumps around spoon. Cook about one
minute. Remove from heat and partly cool. Add eggs one at a time beating hard after each. Spoon
on pan (lightly sprayed with Pam) and shape for éclairs. Leave 4 inches apart. Bake at 375 for 50
minutes until deep brown and dry inside. Cut a slit in the top and fill with vanilla pudding and top
with chocolate topping.
TO MAKE EASIER
Cook on parchment paper or silpat on cookie sheet (put dough in pastry bag and pipe onto sheet).
Cut éclair halfway – pipe in filling.
ENGLISH TRIFFLE By Kay Rees
1 angel food cake, cut in small piece
2 pkg frozen raspberries or strawberries
6 oz lemon instant pudding
1 banana
1 pkg sliced almonds
1 cup Whipping Cream, whipped.
Put pieces of cake in bottom of glass bowl. Add 2 packages of thawed berries with juice. Make
instant Jell-O pudding and put over berries. Chill for six hours. Just before serving, add sliced
banana and almonds. Cover with whipped cream and dot with fresh berries.
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180
EXCEPTIONAL BROWNIES By LaRae and Vickie Weston
2 sticks butter (soft)
2 cups sugar
4 eggs
1 tsp vanilla
1 Tbsp water
1/3 cup cocoa
½ tsp salt
1½ cup flour
¾ cup chopped nuts
Cream butter and sugar. Add eggs one at a time, beating well after each egg. Add the rest of the
ingredients and beat well. Pour into 9x13 inch greased baking pan. Bake for 25 minutes at 350.
Remove from oven and cover top with miniature marshmallows and return to oven for 3 minutes.
Take out and cool. Top with icing.
Icing
2½ cup powdered sugar
½ cup margarine
1/3 cup cocoa
¼ cup canned milk
1 tsp vanilla
Beat together and spread on brownies over the marshmallows.
FOUR LAYER DESSERT by Joyce Miskin
Crust:
1 cup flour
1 cube margarine
½ cup chopped nuts
Mix the above ingredients like pie crust. Press into 8 x 8 baking pan and bake at 350 degrees for
about 15 min, or until lightly browned. Let crust cool and top with the following.
Filling:
½ of a 9 oz. container of Cool Whip
1- 8 oz. pkg. cream cheese
1 cup powdered sugar
Soften cream cheese in small mixing bowl and beat until fluffy. Add powdered sugar and mix until
blended. Add cool whip and beat on low speed until mixed in. Spread onto cooled crust and
refrigerate for about 1 hour.
Mix one large package of instant chocolate pudding, made with 2 ½ cups milk. (Or use a small
package of pudding made with 1 ¾ cup milk) Pour onto cream cheese filling. Put in refrigerator
and let set for about 2 hours. When serving, top with remaining cool whip.
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181
FRENCH QUARTER BEIGNETS By Paula Deen
Prep Time: 15 minutes (plus 2 hours rising)
Cook Time: 15 minutes
Serves: 3 dozen
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 tsp. salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
non-stick spray
oil, for deep-frying
3 cups powdered sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast
mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast
mixture and stir to combine. Add the shortening and continue to stir while adding the remaining
flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
Spray a large bowl with non-stick spray. Put dough into the bowl and cover with plastic wrap or a
towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4 inch thickness and cut into 1-inch squares. Deep-fry, flipping
constantly, until they become a golden color. After beignets are fried, drain them for a few seconds
on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and
shake to coat evenly.
FRESH FRUIT ICE CREAM By Kay Rees
4-5 cup fruit, crushed (blender)
3-4 cup Sugar
2 cup Whipping Cream
2 cans evaporated milk
1 pt. half and half
Mix ingredients and freeze in ice cream mixer. For peach ice cream, add 1/2 teaspoon almond
extract. For raspberry (fresh or frozen) ice cream, add 1/4 cup lemon juice instead of almond
extract.
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FROZEN BANANA SPLIT DESSERT By Vicki Allan
1 graham cracker crust (below)
3-4 bananas, sliced lengthwise
1/2 gallon ice cream
1 chocolate sauce (below)
1 pint whipping cream, whipped and sweeten
1 nuts (optional)
----sauce---1 cup chocolate chips
1/2 cup butter
1 1/2 cups evaporated milk
2 cups powdered sugar
1 tsp. vanilla extract
----crust---1 pkg graham crackers, crushed
3 Tbsp. sugar
1/3 cup shortening or butter; melted
Cover bottom on 9 x 13 pan with graham cracker crust. Cover with bananas. Freeze for ten
minutes. Cover with softened ice cream. Cover with sauce. Freeze until firm. Spread with whipping
cream. Top with nuts, if desired. Freeze quickly (in large freezer). To make sauce melt chocolate
chips and butter. Add milk and powdered sugar. Cook until thick and smooth, stirring constantly.
Remove from heat. Add vanilla. Cool completely.
FROZEN RED RASPBERRY DESSERT By Sharon Salisbury
3 egg whites, room temperature
1 cup Sugar
10 oz raspberries, thawed
1 cup Whipping Cream
----crust and topping---1 cup Sugar
1 cup flour
1/2 cup margarine
1/2 cup nuts
Beat egg whites until forms stiff peaks then gradually add sugar. Add raspberries and set aside.
Whip cream and fold together. Mix crust together. Reserve some crust mixture for topping. Bake
crust at 375°F until crunchy. Cool. Pour mixture over crust and chill. Add reserved topping.
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183
FRUCHT TORT BODEN By Joyce Miskin
Mix:
1 Tbsp butter
2Tbsp shortening
Mix these together
1 Tbsp vanilla
Add this mixture by tablespoon full and mix:
½ cup sugar
2 eggs
1 cup white flour
1 tsp. baking powder
1 pinch salt
2-3 T milk
Grease and flour in 10” tiara dessert pan. Make sure the whole form is covered about 2/3 full.
Bake 25 min. at 350°. Let cool and arrange fruit in center. Prepare one package of Danish dessert
using directions on package. Let cool. Pour over fruit and let chill.
FRUIT PIZZA By Vicki Allan
----CRUST:---1/2 cup softened butter
1 cup flour
1/4 cup confectioner’s sugar
----CREAM CHEESE MIXTURE---1/2 cup sugar
1 tsp. vanilla
8 oz. cream cheese
----GLAZE---1 cup fruit juice (orange or apple work)
2 Tbsp. cornstarch
1/2 cup sugar
1 tsp. lemon juice
Mix together crust ingredients and pat in a 9x13 pan (I use a round cookie sheet instead). Bake at
325 for 15 minutes. Mix cream cheese mixture together and spread mixture on warm crust. Cook
and stir glaze until clear and thickened. Arrange any fresh fruit and on cream cheese mixture.
Grapes, strawberries, any berries, peaches, bananas, melons, pineapples all work well. Pour glaze
on top of cream cheese and fruit. Cool. I usually arrange the fruit in a circle pattern around the pan.
Be as artistic as you want to be!
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184
FRUIT PIZZA (KIM) By Kimberly Allan
1 1/8 cup flour
1/2 tsp. baking powder
1/4 tsp. salt.
3 Tbsp. shortening
2 Tbsp. butter
1/2 cup sugar
1 egg
1/2 tsp. vanilla or 1/4 tsp. lemon extract
Cream together sugar, shortening, and butter. Add egg and vanilla. Blend in flour and baking
powder and salt. Heat oven to 375 degrees. Roll or gently pat dough onto round pizza pan. Bake 68 minutes or until lightly brown. Cool. Top with mixture of 7 ounces of marshmallow cream and 8
ounces of cream cheese (may not use all). Top with peaches, pears, pineapple, kiwi, apple, banana,
strawberries. Dip fruits that will darken in orange juice or pineapple juice.
FUDGE BROWNIES By Dorothy Riley
1 cup butter or margarine
2 cups sugar
2 tsp vanilla
4 eggs
4 oz unsweetened chocolate, melted and cooled
1 ½ cups sifted flour
1 cup chopped walnuts
Mix. Spread in greased 9x13 pan. Bake at 350 for 30 minutes. Be careful not to over bake.
FUDGESICLES By Cherri Hart
1 pkg. chocolate pudding
2 cups milk
1 cup milk
1/3 cup sugar
1 cup cool whip
1/3 cup powdered cream substitute
Mix pudding and 2 cups milk and prepare as directed. Blend in other ingredients. Freeze.
GREAT POPCORN BY Cathy Hanna
2 cubes real butter
1 1/2 cups sugar
1/4 cup Karo syrup
Bring the above to a boil. Add slivered almonds and 2 tsp vanilla. Pour over popcorn
Desserts
185
HOT BANANAS FOSTER (BARBECUE STYLE) By Carol Gittins
Serves: 4
1/4 cup butter or margarine
2-3 green tipped bananas
2 Tbsp. lemon juice
2/3 cup brown sugar
1/4 tsp cinnamon
4 1-inch slices pound cake or angel food loaf cake
vanilla ice cream or sour cream
Heat butter in a foil ware pan over hot coals or hot grill. Peel and slice bananas; add to butter.
Drizzle lemon juice over bananas and sprinkle with brown sugar and cinnamon. Cook until
bananas are just soft, spooning the syrup over occasionally. Toast pound cake slices on both sides
on grill. To serve, place toasted cake slices on plates and spoon bananas and syrup over them. Top
with ice cream or sour cream.
ICE CREAM PIE By Kay Rees
16 graham crackers, crushed
4 oz Butter, melted
ice cream, two flavors
purchased fudge sauce
rum flavoring
Mix butter and graham cracker to form pie crust. Press into pie pan. Bake 5 minutes at 300°F. Let
cool. Slice softened vanilla ice cream and place layer in pie shell. Put in freezer for 30 minutes.
Mix chocolate fudge sauce with a little rum flavoring. Spread over ice cream. Freeze. Top with a
layer of peppermint ice cream. Decorate with whipped cream (in a pastry tube), slivered almonds
and graham cracker crumbs (optional). Freeze hard. Many different ice cream combinations may be
used. Raspberry jam can also be used between the layers.
INDOOR SMORES By Michelle Miskin
5 cups marshmallows
1/3 cup light corn syrup
6 Tbsp butter
1 1/2 cups milk chocolate chips
1 tsp vanilla
8 cups Golden Grahams cereal
1 cup miniature marshmallows
Butter 13x9x2 pan. Melt 5 cups marshmallows, corn syrup, butter, and chocolate chips in 3 quart
saucepan, over low heat. Stir constantly until melted. Removed from heat and stir in vanilla. Pour
over cereal in large bowl. Mix quickly until completely covered with chocolate. Stir in 1 cup
marshmallows. Make squares by pressing mixture evenly in buttered pan with buttered back of
spoon. Let stand for one hour (or refrigerate). Cut into two inch squares.
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186
INSTANT STRAWBERRY CHEESECAKE PARFAIT By Angie Allan
8 ounce fat free whipped cream cheese
2 cups fresh strawberries,; hulled and sliced
2 Tbsp. sugar
4 reduced-fat chocolate graham crackers; crushed
1/2 cup low-fat vanilla yogurt
Mix cream cheese and sugar in small bowl. Gently stir in yogurt. In four glasses, alternate layers of
strawberries, yogurt mixture, crumbs, and strawberries. Serve at once, or refrigerate, covered, up to
8 hours.
LAZY DAY COBBLER By Deb Whipple
1/3 cup margarine
1 cup flour
1 1/2 tsp. Baking Powder
1 cup Sugar
3/4 cup milk
1/4 tsp. Salt
1 can peaches, undrained
(or other fruit)
Melt margarine in baking dish. Mix together sugar, flour, baking powder, milk and salt. Pour this
mixture over melted margarine. Do not stir. Empty one can of fruit and juice over this. Do not stir.
Bake at 350°F for 45 minutes.
LEMON BARS By Joyce Miskin
1 cup soft margarine
½ cup powdered. sugar
2 cup flour
Dash salt.
Combine all ingredients. and mix well. Press mixture into a 9x13” greased pan. Bake at 350° for
15 min. or until lightly browned.
4 eggs, beaten
2 cup sugar
¼ cup flour
6Tbsp lemon juice
Combine flour and sugar. Mix into beaten eggs and lemon juice. Pour onto lightly cooled crust.
Spread evenly. Bake 350° for 25 min. or until set. Cool and sprinkle with powdered sugar.
Desserts
187
MARBLE-TOP WALNUT BARS By Pat Hall
3/4 c. siffted all-purpose flour
1/2 t. baking powder
1/4 t. salt
1/4 c. butter
1 large egg
1 c. brown sugar, packed
1/3 t. vanilla
1 c. chopped walnuts
3/4 c. semisweet real chocolate pieces
3/4 c. marshmallow cream.
Resift flour with baking powder and salt. Melt butter and cool slightly. Beat egg with sugar and
vanilla. Stir in butter, then flour mixture, blending until smooth. Stir in 1/4 c. of the walnuts. Turn
into greased 9 in. square baking pan. Bake at 350 degrees for about 18 minutes, just until top
springs back when lightly touched in center and edges begin to slightly brown. Complete the
second step while this first layer is still very warm from the oven.
Remove from oven and sprinkle with chocolate pieces and remaining 3/4 c. walnuts. Spoon
marshmallow cream over. Return to oven for 2 minutes, just until chocolate softens. Remove from
oven and swirl chocolate and marshmallow over top with back of wooden spoon. Cool thoroughly
before cutting. Makes about 12 to 18 bars (about 3/4-1 in x2)
MICROWAVE CARAMEL CORN By JaNae Hay
1 cup brown sugar
1 cube margarine or butter
1/4 cup Karo syrup
Bring to full boil in 2 quart pan. Remove from heat and stir in 1/2 tsp. soda until dissolved.
Place 4 quarts popped corn in brown grocery sack. Pour syrup over popcorn and stir well. Fold top
of sack over and microwave 1 1/2 minutes. Remove sack and shake well. Place back in microwave
for 1 minute more. Pour caramel corn into large bowl to cool.
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188
MINT BROWNIES By JaNae Hay
----MELT AND COOL:---2 sq. choc.
1/2 cup butter
----ADD:---2 eggs well beaten
1 cup sugar
1/2 tsp. peppermint extract
1/2 cup flour
1/8 tsp. salt
1/2 cup chopped nuts
----FROSTING---2 Tbsp soft butter
1 Tbsp cream
1/2 tsp. peppermint extract
1 cup sifted powdered sugar
2 drops green food coloring
Pour into 9 x 9 pan and cook for 20 - 25 min at 350 degrees. Let cool.
Spread frosting on baked cake. Refrigerate until firm. Melt 1 square baking chocolate and 1 Tbsp
butter and drizzle over cake.
MOM’S CHEESECAKE By Lori Hurst
8 oz. cream cheese
1 cup cream, whipped
1/2 cup powdered sugar
1 tsp. vanilla
Cream everything except whipped cream. Fold in cream. Pour into graham cracker crust. Chill. Top
with fruit.
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189
MUNCHIES By Deb Whipple
1 lb white milk chocolate chips
4 cup rice krispies
4 cup captain Crunch
12 oz Salted peanuts
5 oz coconut
Melt chocolate and combine with other ingredients. Let cool on wax paper.
Store in air tight container.
ORANGE SAUCE By Veda Rees
4 egg yolks
2 oranges, grated rind and juice
1 cup sugar
1 cup cream, whipped
Cook yolks, orange juice, rind, and sugar in top of double boiler, until it thickens. Add whipped
cream just before serving. Serve over angel food cake.
OREO ICE CREAM DESSERT By Michelle Miskin
1 pkg (16 oz) Oreo Cookies; crushed
1/4 cup margarine; melted
1/2 gallon ice cream
8 oz Cool Whip
----SAUCE---1 cup sugar
1 stick margarine
13 oz evaporated milk
2 oz semi-sweet chocolate chips
Mix Oreo cookies and margarine. Press into 9 x 13 glass pan, and freeze. Soften ice cream (vanilla,
chocolate chip, peppermint, or goo goo cluster) and cut into slices, lay over crumb mixture and
refreeze. Spread sauce. Refreeze. Top with cool whip. Refreeze. Be sure to refreeze after every step
to keep layers separate and ice cream from getting icy. You can use double the ice cream - layering
the chocolate sauce in between. If desired, serve with Mrs. Richardson’s caramel sauce. Cook
sauce until thick, about twenty minutes. Cool completely.
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PEACH COBBLER (DEB) By Deb Whipple
----DOUGH---1 cup flour
2 tsp. Baking Powder
1/2 cup Sugar
6 Tbsp. Butter
1 egg
1/4 cup half & half or milk
----FILLING---5-6 cup peaches, sliced
2 Tbsp. lemon juice
2 Tbsp. apricot jam
1 tsp. mace
----TOPPING---1/2 tsp. Cinnamon
2 Tbsp. Sugar
Mix flour, baking powder, sugar and butter into a dough. Add egg and half and half. Refrigerate.
Toss peaches with lemon juice, jam and mace. Place in baking dish. Dot peaches with dough. Mix
cinnamon and 2 tablespoons sugar together. Sprinkle over top. Bake at 350°F for 30 to 35 minutes.
PEACH COBBLER, FRESH By Vicki Allan
Serves: 8
1/2 c. brown sugar, packed
1 Tbsp. lemon juice
1 1/4 c. flour
1/4 c. butter
1/4 c. granulated sugar
1 c. milk
1/2 tsp. cinnamon
4 c. peeled, sliced peaches
1 Tbsp. baking powder
1/2 tsp. vanilla
1 egg, lightly beaten
Lightly butter a two quart baking dish. In a large bowl, combine brown sugar, cinnamon and lemon
juice. Mix well. Add peaches and toss to mix. Transfer to baking dish.
Combine flour and baking powder. In mixing bowl, cream butter and granulated sugar until light
and fluffy. Beat in egg. Add dry ingredients alternately with milk. Add vanilla, mixing just until
combined. Drop batter by spoonfuls over peach mixture.
Bake in 375 degree oven for 30 to 35 minutes or until peaches are tender and top is golden brown.
Serve warm with ice cream.
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PEACH COBBLER
3-15 oz. cans of peaches
3 cups Bisquick
3 Tbsp. butter
¾ cup milk
½ cup sugar
Topping:
¼ cup sugar
1 tsp. cinnamon
2 Tbsp. butter
1 Tbsp. flour
Place peaches in 9x13 pan. Sprinkle sugar on peaches. Mix Bisquick, butter, and milk and put on
top of peaches and sugar. Mix topping and spread over top. Bake at 375 for 30 minutes.
PEACH CRISP by Kelly Facer
½ cup quick cooking oats
½ cup honey-sweetened granola
3 Tbsp flour
½ cup brown sugar
¼ cup butter
5 cups fresh peaches, peeled and sliced (or three cans drained)
1 Tbsp flour
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice (optional)
1/3 cup chopped pecans (optional)
Preheat oven to 375. In medium bowl, combine the first four ingredients. Cut in butter until
crumbly. Place peaches in 8 inch square baking disk. Sprinkle with remaining flour. Scatter the
oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice and pecans. Bake
for 30 minutes.
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PEACH DESSERT By Alda Allan
Serves: 15
Crust:
2 cups Graham cracker crumbs (about 24 crackers)
(Reserve ¼ cup for topping)
½ cup powdered sugar
6 T melted butter or margarine
Mix and press into 9x13 pan. Set aside
“Frosting”:
1 pound (3 ½-4 cups) powdered sugar
½ cup (1 cube) butter or margarine, slightly softened (better too hard than too soft)
½ tsp. vanilla
dash salt
6 Tbsp milk (canned is best)
Beat together until smooth. Add more milk if needed. Drop the frosting by spoonfuls over the
crust and spread to cover.
Peach Layer:
Peel and slice 12-14 medium size peaches into bowl and sprinkle ½ cup sugar over. Juice will
accumulate. Drain, then place a generous amount of peaches on the frosting layer (like for a pie).
Topping
½ pint whipped cream, whipped
½ cup powdered sugar
½ container of cool whip (4 oz) (to stabilize whipped cream)
Fold topping over peaches to seal them. Sprinkle crumbs on top and chill.
PEANUT BUTTER BARS By Joyce Miskin
½ cup margarine
½ cup brown sugar
½ cup white sugar
1 Egg
½ cup peanut butter
½ tsp. soda
¼ tsp. salt
½ tsp. vanilla
1 cup flour
1 cup Oats
Add chocolate chips as desired.
Combine sugar, margarine and peanut butter. Mix remaining ingredients. Spread in greased and
floured 9X13 pan. Bake at 350 for 15-20 minutes
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PEOPLE PUPPY CHOW By Adair Holden
1 cup peanut butter
6 oz milk chocolate chips
5 oz semi-sweet chocolate pieces
1/2 cup margarine
1 box rice Chex (or Crispix)
Melt the ingredients together. Pour over box of Crispix (larger box). Toss until coated. Put coated
cereal in 2 cups powdered sugar in large brown paper bag. Shake until coated. Let cool. Store in air
tight container.
PINEAPPLE MEDLEY By Lori Allen
pineapple sherbet
bananas
raspberries
Soften pineapple sherbet. Add bananas and frozen raspberries. Refreeze.
Serve like ice cream
POPCORN CANDY By Peni Floyd
6 quarts Popped corn
Combine and cook (boil 15 min). Stir consistently.
2 cups butter
2 cups sugar
½ cup corn syrup
½ tsp salt
Remove from heat and add ½ tsp soda and stir well. Pour over popcorn and mix till coated well.
Place on waxed paper till cooled. Eat and enjoy.
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PUDDING CHEESE CAKE By Cathy Hanna
Crust:
1 cup flour
2 Tbsp sugar
1/2 cup margarine
Mix above and press into 9 x 13 inch pan. Bake 10 minutes at 350 degrees, cool
2nd Layer:
1 cup powder sugar
8 oz pkg cream cheese
2 cups cool whip
Mix until creamy put in cooled crust
3rd Layer:
2 - 3 oz packages of instant pudding (chocolate, butterscotch, vanilla, or coconut) made as directed
on package. Top with cool whip and nuts
PUMPKIN PIE SQUARES By Fern Nelson
1 cup flour
½ cup rolled oats
½ cup butter
½ cup brown sugar
Mix to form crust.
1 cup or 2 cups pumpkin
1 can evaporated milk
2 eggs
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
Topping:½ cup chopped pecans
½ cup brown sugar
2 Tbsp butter
Press crust in 9x13 pan. Bake at 350 for 15 minutes. Mix up pumpkin, put in crust. Bake for 45
minutes. Sprinkle topping over and bake 10 minutes.
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PUMPKIN SQUARES By Kelly Facer
Mix together:
4 eggs
1 2/3 cup sugar
1 cup canola oil
1 can 27oz Pumpkin Pie filling (not just canned pumpkin)
Add
2 cups flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. salt
1 tsp. Cinnamon
1/2 tsp. Cloves
Put in jelly roll pan. Bake 350 degrees for 25 minutes. (toothpick clean test)
Frosting
1/2 cup butter or margarine
8oz. cream cheese
2 1/2 cup Powdered Sugar
1 tsp. vanilla
(Do not add much milk or it will be too sticky to store well.)
RASPBERRY COBBLER
Serves: 8
3/4 c. sugar, divided
1 Tbsp. cornstarch
3/4 tsp. ground cinnamon
1/2 c. water
6 1/2 c. raspberries, rinsed and drained dry
1/4 tsp. baking soda
1 tsp. baking powder
1 c. all purpose flour
1/4 c. butter
1/2 c. milk
In a shallow 2 quart casserole, mix 1/2 cup sugar, cornstarch, cinnamon, water, and 6 cups
raspberries. In separate bowl, mix soda, baking powder and flour. In second bowl, beat butter and
remaining 1/4 cup sugar until creamy. Add milk and flour mixture; stir until moistened.
Drop batter in 8 equal spoonfuls, slightly apart, onto the raspberries. Bake in 400 degree oven until
batter is a deep golden brown and berries are bubbling, 35 to 40 minutes.
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RASPBERRY ICE CREAM By Kathy Allan
3 oz. raspberry jell-o
1 cup boiling water
6 eggs, beaten until fluffy
2 cups sugar
2/3 qt. whipping cream
2 1/2 cups milk
1 can evaporated milk
1 tsp. salt
2 tsp. vanilla
Dissolve Jell-O in boiling water. Cool Jell-O until lukewarm. Add sugar gradually to eggs, until
stiff. Add cream, milk, canned milk, salt, Jell-O and vanilla. Pour into 6 quart ice cream maker.
When half frozen add bananas, raspberries (thawed completely), strawberries, peaches.
RASPBERRY SAUCE By Deb Whipple
10 oz frozen raspberries
1/4 cup Sugar
2 Tbsp. cornstarch
Cook until thick. Serve over vanilla ice cream.
REFRESHING DESSERT By Mary Veronica Kolesar
cantaloupe
fresh blueberries
sherbet
Cut cantaloupe. Toss blueberries over. Top with sherbet.
REFRESHING ICE CREAM By Lesa Stevenson
1/2 gallon pineapple sherbet
1/2 gallon vanilla ice cream
3 bananas (medium); chunked
10 oz frozen raspberries
1 can pineapple tidbits; drained
Let sherbet and ice cream soften. Stir in fruit.
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RHUBARB CRISP By Lee Hurst
1 cup flour
¾ cup oatmeal
1 cup brown sugar
1 tsp cinnamon
½ cup melted butter
4 cups diced rhubarb
1 cup water
1 tsp vanilla
1 cup sugar
2 Tbsp corn starch
Mix flour, oatmeal, brown sugar, cinnamon and melted butter. Place half of crumb mixture in 9 x 9
pan. Cover with rhubarb. Combine and cook until thick: water, vanilla, sugar, and cornstarch.
Pour over rhubarb and cover with remaining crumbs. Bake at 350 degrees for 1 hour.
RHUBARB CRISP By Kris Batty
Dice 4 cups rhubarb- set aside
Grease lg. baking dish (cake pan size)
Mix: 1 cup flour
1 1/8 cups oats (oatmeal)
1½ tsp cinnamon
1½ cup brown sugar
1½ cube melted margarine
Mix and press ½ of mixture in the bottom of baking dish. Add 4 cups diced rhubarb.
In small saucepan mix:
1 cup sugar
2 Tbsp cornstarch
1 cup water
Boil until thickened and add 1 tsp vanilla. Pour this mixture over rhubarb. Crumble the remaining
½ of crisp over top. Bake at 350 for 45 minutes. (Good served with ice cream)
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RHUBARB CRISP by Joyce Miskin
1 cup flour
4 cup finely cut rhubarb
¾ cup oatmeal, quick
1 cup granulated sugar
½ cup melted butter
1 cup water
1 cup brown sugar
1 cup water
1 tsp. cinnamon
1 tsp. vanilla
2 Tbsp cornstarch
Combine flour, oatmeal, melted butter, brown sugar and cinnamon. Mix until crumbly. Press half
of crumbs into greased 8x8 pan. Top with cut up rhubarb. Combine granulated sugar, water, and
vanilla with cornstarch. Cook over low heat until thick and clear. Pour over rhubarb mixture. Top
with remaining crumbs. Bake at 350° for 1 hour. *Use topping for apple crisp on bottled
apples*
RICE CRISPY TREATS By Michelle Miskin
1/2 cup sugar
1/2 cup corn syrup
1/2 cup peanut butter
2 1/2 cup crispy rice cereal
1 cup chocolate chips
Melt peanut butter and corn syrup in microwave for 1 minute. Stir in sugar and put back in
microwave for 1-2 minutes. Add cereal and press in greased square baking dish. Melt chocolate in
microwave for 1 minute. Stir. If needed, melt chocolate in 30 second intervals in microwave until
it is melted. Spread melted chocolate over cereal mixture.
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SPICY DONUTS By Lee Hurst
Serves: 2 dozen
1 1/4 cups milk
1/4 cup shortening
1/2 tsp. salt
1 yeast cake
5 cups flour, approximately
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. mace
3/4 cup sugar
3 eggs
Scald milk. Add shortening and salt and cool to lukewarm. Add 2 1/2 cups flour and yeast cake
dissolved in a little water. Beat until smooth. Mix spices with sugar and eggs and add to mixture.
Let rise until bubbly. Then add enough flour to make a soft dough that can be kneaded. Knead and
cover and let rise until doubles in bulk. Roll out and cut doughnuts. Let rise. Cook in deep fat fryer.
Frost with 1/2 recipe of Betty Crocker Easy Penuche Icing. Re-warm under broiler.
SPUDNUTS By Vicki Allan
Serves: 24
1 cup milk
1/2 cup shortening
1/2 cup sugar
1/2 cup corn syrup
1 tsp. salt
1 cake yeast (1 Tbsp. granular)
1/4 cup lukewarm water
1 tsp dissolved sugar
1 beaten egg
1/2 cup mashed potatoes
1/2 cup potato water
6 cups flour
----GLAZE:---3 cups powdered sugar
pinch salt
1/2 cups water
1/2 tsp vanilla
Scald milk. Add shortening, sugar, syrup, and salt. When cool add yeast, softened in water and
sugar. Add beaten egg and potatoes and water. Beat in flour until mixture is very stiff and leaves
the sides of the bowl. Add flour until stiff. Put in bowl and let rise until tripled in bulk. Roll to 1/2
inch thickness. Cut and place on cookie sheet. Let rise 1 hour. Fry at 365. Brown one side and turn.
Set on paper towel to drain. Glaze with powdered sugar, water, vanilla, and salt or chocolate
frosting.
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STRAWBERRY RHUBARB CRUNCH By Lee Hurst
2 cups all-purpose flour
2 cup brown sugar
1 cup cold butter
2 cup quick cooking oats
3 cups sliced fresh strawberries
6 cups diced rhubarb
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 tsp vanilla extract
3 oz strawberry Jell-O
Combine flour and brown sugar. Cut in butter until crumbly. Stir in oats. Press half into a greased
9x13 pan. Top with rhubarb. In a saucepan, combine sugar and cornstarch, stir in water until
smooth. Bring to a boil. Cook and stir for two minutes or unit thickened. Remove from heat. Stir
in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
Bake at 350 for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with
ice cream.
SUGAR CHEX MIX By JaNae Hay
2 qts cereal (corn, rice or crispix)
1 can mixed nuts
small bag of pretzels
----SYRUP---2 2/3 cup sugar
1 cup Karo syrup
1 cup butter
1 cup margarine
Bring syrup to 240 degrees. Boil for 5 minutes longer: Pour over cereal, nuts, and pretzels and stir.
SUGARED POPCORN by Joyce Miskin
2 cup sugar
1 tsp. salt
¼ cup butter or margarine
1 tsp. vanilla extract
½ cup water
red food coloring
6 quarts popped corn
Mix all ingredients except vanilla and food coloring together in medium saucepan. Bring to boil;
cook for 4 minutes. Remove from heat, add vanilla and a drop or two of red food coloring. Stir
and pour over popped corn.
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SURPRISE PARTY MIX By Katie Rowley
1/2 large box rice Chex
1/2 large box golden Grahams
1 cup pretzels (or coconut)
1 cup sliced almonds (optional)
----Boil 2 minutes--1 cup sugar
1 cup Karo syrup
3/4 cup butter (not margarine)
Mix together dry mixture. Pour hot syrup mixture over. Spread on wax paper to cool.
THREE LAYER PIE By Pat Hall
1st layer (crust)
1 stick of butter
1 c. pecans
1 c flour
Mix together and press into a 9 in. pie plate or a 9 x 13 pan--bake at 400 degrees for 10 minutes.
Do NOT overbake--cool
2nd layer (middle)
1 8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 t. vanilla
Cream the cheese, add sugar and vanilla. Fold in Cool Whip and spread on cooled crust.
3rd layer (topping)
1 small instant vanilla jello pudding
1 small instant choclolate jello pudding
3 c. milk
Beat together until thick and spread of the 2nd layer. Top with Cool Whip and Chocolate Bar
shavings.
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TIFFANI’S ICE CREAM DESSERT By Kathy Allan
Serves: 12
13 oz. mother’s macaroon cookies, crushed
1 qt. chocolate ice cream
1 qt. caramel pecan ice cream
1 jar Mrs. Richardson’s hot fudge sauce; warmed
1/4 lb. heath bars(4); crushed
Spray 10-12 inch spring form pan with Pam. Put 1/2 crushed cookies in pan. Slice slightly softened
chocolate ice cream and layer over crumbs. Pour half bottle of hot fudge sauce on top. Put rest of
crumbs on sauce. Layer caramel ice cream. Pour rest of sauce. Top with crushed candy bars. Cover
with foil and freeze. The longer frozen the better. Set out a half hour before serving.
TOASTED SNOW SQUARES By Veda Rees
1 envelope knox gelatin
4 tsp. cold water
1 cup boiling water
2/3 cup sugar
3 egg whites, unbeaten
1/4 tsp. salt
1 tsp. vanilla
graham cracker crumbs
Mix gelatin and cold water and let soak for five minutes. Add boiling water and stir until dissolved.
Let cool slightly. Then, add egg whites, salt, and vanilla. Beat with egg beater until mixture is light
and like thick cream. Add sugar gradually. Beat until it is real stiff. Put in pan and chill In serving
cut into squares and roll in cracker crumbs. Serve with butter sauce.
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TV MIX By Peni Floyd
1- 10½ pkg. cheerios
3- 7½ oz. very thin pretzel sticks
1- 12 oz pkg. corn chex
1- 12 oz pkg. rice chex
3 Tbsp Worcestershire sauce
1¼ tsp celery salt
1 cube butter or margarine
2 cups Wesson oil
1 Tbsp garlic salt
1¼ Tbsp season salt
3 lbs mixed nuts (unsalted)
Place 1st 4 ingredients in a large pan. Mix butter and Wesson oil and heat, do not boil. Add
Worcestershire sauce, garlic, season salt, and celery salt. Drizzle this mixture on dry ingredients.
Stir carefully until all are coated. Put in 3 large baking pans. Bake 2 hours at 225. Stir every 15
minutes. Add mixed nuts and bake an extra hour, stirring every 15 minutes. Cool and put in air
tight containers.
VERY BEST BLONDE BROWNIES By Trina Tadje
3/4 c butter, melted
2 1/2 c brown sugar
3 eggs
1 tsp vanilla
2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 pkg chocolate chips
Mix melted butter & brown sugar. Add eggs and vanilla and mix well.
Add dry ingredients and mix just to combine. Stir in chips. Pour into a greased 9x13 pan and bake
for 30 minutes at 350. Cool completely and cut into bars.
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YORKSHIRE PUDDING By Cheryl Tucker
1 1/2 cup flour
1 tsp. Salt
1 1/2 cup milk
2 Tbsp. Water
4 eggs
4 Tbsp bacon grease
Stir flour and salt into bowl and then make a well in the middle. Add milk and water gradually in
well, beating with a wooden spoon. Beat eggs until fluffy, add to flour mixture. Beat until bubbles
rise to surface. Refrigerate for thirty minutes. Preheat oven to 450 degrees. Put bacon grease in
pan or skillet and place in oven. Beat flour mixture again. When bubbles form, add to hot grease.
Bake for ten minutes at 450 degrees. Reduce to 350 degrees and bake for fifteen minutes more or
until golden brown. Do not open oven door while cooking! Pudding will rise and puff above the
pan to a beautiful golden brown. Remove from oven and serve immediately.
YUMMY CARAMEL CORN By Kathy Allan
2 cups brown sugar
1 cup white Karo syrup
1 square butter
1 can sweetened condensed milk; (Eagle Brand)
Bring sugar and Karo Syrup to a boil in heavy saucepan, stirring constantly. Add butter and stir
until melted. Add condensed milk and stir until boils. Boil till firm soft ball stage. Mix into fresh
popped popcorn.
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DUTCH OVEN:
Have you ever noticed how wonderful Dutch oven cooking is? I’ve actually never done it. There
are people who are absolutely famous for it. Our family has expert Dutch oven chefs. There are
people in our ward who do it for every church group imaginable - the high priests, the young
women, the relief society and so forth. The thing I’ve noticed is how very much work it is. While
everyone else is visiting and enjoying a social occasion, the Dutch oven cooks are laboring over a
fire. When everyone else is done eating and heading home, the Dutch oven cook is still cleaning up
the pots and putting away his gear. However, I’ve never heard a Dutch oven cook complain. They
work while everyone else plays, yet seem happy to do it. I think they have found the secret of
happiness - finding a skill to share with others. We all need to be valued. For the Dutch oven cook,
their efforts are always applauded. May each of us find the thing in life that we can feel valued for.
Seasoning a Dutch oven: Wash a new oven in warm, soapy water. Dry thoroughly and heat it to
400 degrees in your kitchen oven. Remove hot Dutch oven and wipe inside and out with a thin coat
of vegetable oil. Do the lid also. Return to the hot oven and continue heating until it stops smoking.
Wipe a second coat of oil all over, inside and out, and let it cool.
Cleaning a Dutch oven: Once you have seasoned your Dutch oven, never use soap or detergent on
it! Remove all the food from the oven. Wipe it as clean as you can. Stuck on food can be washed
out with water or scoured with salt, or scraped off. Heat your oven to 400 or heat it over a fire and
wipe it with oil inside and out. Never heat it to a cherry red The oven may warp or even break, and
the lid wont fit properly.
Storing a Dutch oven: Wipe with oil. Wipe with a paper towel, inside and out to absorb any
moisture. Store in a dry, warm place. If you get rust on your oven, scour it with steel wool, and
repeat the seasoning process.
Supplies for cooking with a Dutch oven: oil, paper towels, lifting tool, salt, leather gloves, tongs,
shovel for coals, briquettes.
Cooking with a Dutch oven: We’ve used wood, briquettes, and our Cache cooker. Wood is my
least favorite as it is least controllable. Cache cookers don’t allow you to put coals on top of the lid,
so they also have limitations, but they are great if you are only using a bottom heat source.
Briquettes are easy to use. To heat a 12 inch Dutch oven to 350, put 8-10 hot coals under and 1013 on the lid. If you take the lid off and the contents are boiling madly, remove a few coals. If the
food is not boiling, add a few coals. Check every 5-10 minutes. Rotate the pan 1/4 turn each time
you check it to avoid hot spots. Use coals on the lid for baked items such as cakes, bread, etc. Don’t
skimp on the heated coals. It’s better to have too many than not enough.
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207
A man asked his wife, “What would you most like for your birthday?”
“I’d love to be ten again,” she replied.
So on the morning of her birthday, he got her up bright and early and off they went to a local theme
park. What a day! He put her on every ride in the park: the Death Slide, the Screaming Loop, the
Wall of Fear-everything there was! Wow! Five hours later she staggered out of the theme park, her
head reeling and her stomach upside down. Right to a McDonald’s they went, where her husband
ordered a Big Mac for her along with extra fries and a refreshing chocolate shake. Then it was off
to a movie-the latest Star Wars epic, and hot dogs, popcorn, Pepsi Cola and M&Ms. What a
fabulous adventure! Finally she wobbled home with her husband and collapsed into bed. He leaned
over and lovingly asked, “Well, dear, what was it like being ten again?”
One eye opened. “You idiot, I meant my dress size.” The moral of this story is. . . If a woman
speaks and a man is there to hear her, he will get it wrong anyway.
BUTTERSCOTCH STICKY BUNS By Kathy Allan
12 frozen Rhodes rolls
1/2 pkg butterscotch jell-o pudding
1/2 cup butter
1/2 cup brown sugar
1 cup chopped nuts
1 tsp cinnamon
Place rolls in a greased bundt pan or Dutch Oven. Sprinkle butterscotch Jell-O pudding (not
instant) over the rolls. Combine melted butter and brown sugar. Pour over the rolls. Sprinkle over
the rolls: chopped nuts and cinnamon.
Cover and allow to rise overnight (about 8 hours). Bake at 350 for 30 minutes. Invert on cooling
rack.
DUTCH OVEN BARBECUED RIBS AND CHICKEN By Debbie Allan
Serves: 12-15
2 whole chicken; skinned and cut up
2-4 lbs. ribs (pork or beef)
2 onions; chopped
1 cup brown sugar
2 cups water
1 cup vinegar
4 cups catsup
salt and pepper to taste
Sauté onions in oil. Don’t overfill the pan, but add the rest of the ingredients for the sauce. Simmer
until it thickens. Add ribs. Cook uncovered 1 hour. Add chicken and cook 1 1/2 hours more. You
can speed up the cooking time by leaving the lid on, but then the sauce will be thin. You can
thicken it with corn starch mixed with a little cold water.
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DUTCH OVEN CAKE (KATHY) By Kathy Allan
2 pkg cake mixes; mixed as directed
Place cake batter in foil lined Dutch oven. (Spray the foil lining with nonstick cooking spray.) Bake
on coals (16 on lid and 8 under pan) until done. You must check the cake periodically as fires and
pans differ. (A ballpark figure is 25-30 minutes). Check by testing the cake with your finger. If it is
done, it will spring back.
When cake is baked, remove pan from coals, lift lid, and sprinkle with chocolate chips, cover with
lid, and let chips melt. Spread melted chips as a frosting and cut and serve. Topping variations
include: caramel ice cream topping, marshmallows, nuts, etc.
DUTCH OVEN CHICKEN (JILL) By Jill Hurst
chicken breasts; boneless and skinless
favorite brand of BBQ sauce
Allow one chicken breast per person. Start charcoal. Partially precook chicken breasts on grill or in
microwave. Alternately layer breasts and sauce in Dutch oven. Ring bottom and top of Dutch oven
with briquettes every 1-1 1/2 inches. Turn lid and bottom 1/4 turn in opposite directions every 1520 minutes to ensure even cooking. Cook at least 1 hour or until thoroughly cooked.
DUTCH OVEN CHOCOLATE PUDDING CAKE By Debbie Allan
1 cup brown sugar
1/2 cup cocoa
2 cups water
1 cup mini marshmallows
1 pkg. devils food cake mix
1/2 cup nuts
Grease the Dutch oven well. Mix brown sugar with cocoa and add water. Put in Dutch oven. Pour
marshmallows over top. Prepare cake mix according to the package. Put this on top of the pudding.
Top with nuts. Bake at 15-30 minutes with coals on top and bottom. Wonderful with vanilla ice
cream.
DUTCH OVEN COBBLER By Debbie Allan
Use a 10 inch Dutch oven (15 coals on bottom, 10-12 on top. Line oven with heavy-duty foil, shiny
side up. Dump in 2 cans of cherry pie filling. Heat over the coals until it bubbles. Mix up and pour
a cake mix (mixed as directed on package) over the hot cherries. Put on lid and briquettes. Cook 20
minutes or until done. It will be a golden brown on top and spring back when touched. Also tasty
with peach or apple pie filling. Serve with ice cream.
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209
DUTCH OVEN COBBLER (JILL) By Jill Hurst
fruit fresh or canned
1 cube butter
2 cups sugar
1 pkg. cake mix; made as directed
Start charcoal. Melt butter in Dutch oven. Add fruit. If using fresh fruit, add 1 cup water with sugar
to make a thick syrup and pour over fruit. If canned fruit, decrease sugar to 1 cup and add to juice.
Cover fruit with cake mixture. Ring bottom and top of Dutch oven with charcoal every 1 inches
and bake for 30 minutes or until cake is lightly browned and springs back when touched lightly.
Serve with ice cream.
DUTCH OVEN FRIED CHICKEN By Debbie Allan
Dip chicken in seasoned flour (salt, pepper, seasoning salt)
Brown chicken in 3 inches of oil. Set the pieces aside. Drain off the oil. Replace the chicken and
cook in dabs of butter and onions. Steam about 25 minutes with coals on top and bottom. Check
often.
DUTCH OVEN PINEAPPLE UPSIDE DOWN CAKE By Debbie Allan
pineapple rings
maraschino cherries
1/2 cup brown sugar
1/2 cup nuts (optional)
3 Tbsp. pineapple juice
1 pkg white or yellow cake mix
Line oven with heavy duty foil, shinny side up. Be sure lid can seal tightly. Spray foil with Pam.
Line bottom with pineapple rings. Put a cherry in each.
Sprinkle on brown sugar and nuts. Wet the brown sugar with pineapple juice.
Mix the cake mix as directed on package. Pour over top.
Set oven over 8-10 coals, 10-13 on top. Bake 30-45 minutes. Check often.
DUTCH OVEN POTATOES By Debbie Allan
5 lbs. potatoes, sliced; can leave skins on
1 large onion (more or less to taste)
1/2-1 lb bacon
1-2 carrots for color
1-2 cups shredded cheese
salt and pepper to taste
1 cube butter or margarine
Cut bacon into 1 inch pieces and cook. Layer potatoes, carrots, onions, and butter. Salt and pepper
as you layer. Be sure the lid fits tightly. Cook at 350 25-45 minutes. Check often. When done, top
with cheese. Feeds 12-15 hungry campers.
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DUTCH OVEN POTATOES (JILL) By Jill Hurst
10-20 lb potatoes
3-4 onions
1-2 lb. bacon
cheddar cheese
Start charcoal. Cut bacon into 1 inch pieces and place in bottom of Dutch oven. Wash and slice
potatoes. Dice or slice onions and layer with potatoes in Dutch oven. Season with salt and pepper
to taste as you layer. Cover and ring Dutch oven with charcoal every 1-1/2 inches. Turn lid and
bottom opposite directions every 15-20 minutes to ensure every cooking. Cook about 1 hour. Cover
with cheese last 15 minutes of baking or until melted.
DUTCH OVEN RHODES DOUGH ROLLS By Debbie Allan
Spray oven with Pam. Set in a dozen or so frozen rolls. Let them thaw and raise three hours. Bake
at 350 for 15 minutes. Use 8-10 coals below and 10-13 above. Check often.
Scones: Grease frozen rolls. Allow to thaw and raise three hours. Flatten and fry in hot oil.
DUTCH OVEN ROLLS By Jill Hurst
Rhodes bake n’ serve rolls; your choice
shortening
Grease Dutch oven. Place rolls in Dutch oven allowing room between rolls for raising double.
Allow rolls to raise 3-4 hours depending on temperature outside. Ring with charcoal and bake 1520 minutes until rolls are golden brown. Serve with butter and jam.
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DUTCH OVEN SWEET AND SOUR OVER RICE By Debbie Allan
4 lbs. pork and/or chicken
carrots of equal volume
----VEGETABLES---mushrooms of equal volume
1 cup chopped onions
----LIQUIDS---3/4-1 cup water
3/4-1 cup soy sauce
----REMAINING INGREDIENTS---24 oz. catsup
1-1 1/2 cup sugar
1/4 cup vinegar
----late ingredients---juice of 2 cans of pineapple
1-2 green peppers
corn starch
----RICE---5 cups rice
10 cups water
salt
Stir fry meat and carrots with a small amount of oil. Cook meat thoroughly in a 12 inch Dutch
oven. Add vegetables and cook until slightly wilted. Add liquids. Add enough water to cover
bottom of oven. Add equal amounts of soy sauce. Stir in catsup, sugar, vinegar, and pineapple juice
and bring to a boil. If not tangy or spicy, add more catsup. If flat, add sugar or vinegar. If too sweet
or tart, add soy sauce. Cook until color of sauce is burnt orange.
Add 1-2 green peppers just before taking off fire. Add corn starch for desired thickness. Mix corn
starch in proportions of 2 Tbsp. corn starch to 1/4 cup cold water.
Cook rice as usual - 20 minutes on low after it starts to boil.
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FISH:
The Christian Publicity Organization offers the following keys to a happy marriage.
1. Dare to Care
Let your partner know that they are No 1 in your life.
Take time to listen.
Show interest.
Take time for each other.
Listen carefully when he/she is talking.
Try to see things from your partner’s point of view.
2. Be Open
Risk being honest about your feelings, needs and hurts.
Talk about your hopes and fears.
Talk about your day, especially if it’s been tough, and ask about your partner’s day.
Tell him or her what they do right; pay compliments.
3. Give as Well as Take
Try always to meet your partner’s needs before your own.
Be kind and respectful.
Surprise him/her - breakfast in bed?
A happy welcome back from work.
Write a note to say “I love you” even when it’s not Valentine’s Day.
4. Be Peacemakers
All couples have disagreements. How you handle the disagreement, rebuild trust and love is often
more important than the disagreement. If you have had a fight, you can rebuild love if you:
Don’t sulk and refuse to say anything.
Don’t withdraw - say sorry to each other.
Are prepared to admit you were partly or completely to blame.
Speak kind words.
Cleave to each other, but don’t lose yourself
You know what I did before I married? Anything I wanted to. -Henny Youngman
Learn to enjoy new activities together, but don’t give up the things you enjoyed before you
married. Marriage should be an enriching, not a limiting of interests.
I remember going to play with Steve several years ago. As luck would have it, I ended up sitting
by one of my female students. When I asked her where her husband was, she said, “Oh, my
husband doesn’t like things like this, but I love them. He is studying at home. I came by myself.”
They hadn’t been married long. I was impressed with her tenacity in pursuing the things she loved,
but was surprised that he wouldn’t extend his comfort zone just a bit to be with his wife and learn
to enjoy the activity because she did. Marriage is give and take, not just take. It should represent
the union of interests, not the intersection.
Take time for yourself. You need to be good to yourself before being good to someone else.
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BAKED SALMON
2 garlic cloves, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper,
lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the
marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375
degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal.
Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
BARBECUE SALMON
Salmon Steaks, 1 to 1 ½ inch thick
Juice of one half lemon
4 Tbsp butter, melted
2 Tbsp dill weed, ground
Rinse the salmon well and place in glass bowl. Juice the lemon over the fish and refrigerate for a
half hour or so. Meanwhile, melt the butter and add the dill weed. Prepare a hot BBQ fire (or
preheat oven to 400) and grease the rack with a non-stick spray (or prepare baking dish in the same
manner). Rinse the salmon again, and cover liberally with the dill-butter mixture. Bake for 20
minutes or grill. If you grill, usually grill four minutes per side.
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FLOUNDER FRANCESE By Rachael Ray
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
2 ounces (1/4 cup) sliced almonds
4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
A splash heavy cream
4 Tbsp. extra-virgin olive oil, divided
3 Tbsp. butter, divided
1/2 cup dry white wine, eyeball it, a couple of glugs
Handful flat-leaf parsley, finely chopped.
1 lemon, zested and juiced
3 Tbsp. capers
2 cloves garlic, finely chopped
1 pound triple washed spinach, tough stems removed, coarsely chopped
1/4 tsp. grated or ground nutmeg
Toast almonds over moderate heat and reserve.
Preheat a large nonstick skillet over medium high heat. Season the fish with salt and pepper. Beat
eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan, then add
2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until
just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose foil tent to retain
heat.
Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of
parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over
fish and top with sliced almonds.
Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan.
Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extravirgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.
GRILLED GARLIC SHRIMP By Darlene Hill via Liz Hay
De-vein 2 pounds of shrimp leaving the tails on. Marinate for several hours in 1 cup of olive oil, 5
cloves of minced garlic,1/2 cup of dry white wine, juice of 1/2 lemon, 1/4 tsppepper,1 tsp salt and 2
tab. each fresh parsley and basil chopped together. After marinating put 4-5 shrimp onto small
wooden skewers and place on grilling pan with small holes in it onto the grill.. Barbecue about 10
minute, turning once until they turn pink. Do not overcook.
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GRILLED SHARK TO DIE FOR By Steve Allan
1/2 cup soy sauce
1/4 cup catsup
1/2 cup orange juice
1/4 cup fresh parsley
2 tablespoon lemon juice
1 tsp ground pepper
2 cloves garlic; minced
6 shark steaks
Make marinade out of ingredients. Add fish. Cover and marinate in refrigerator for two hours.
Remove fish from marinade, reserving marinade. Grill fish over hot coals, basting frequently with
marinade, for six minutes on each side or until fish flakes easily when tested with a fork.
HALIBUT AUGRATIN By Vicki Allan
1 can cream of celery soup
Ritz crackers; crushed
1/2 cup onion (optional), sauté
4 pounds halibut; boiled 20 min, with bay
----cheese sauce---1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
Mix cheese sauce and celery soup. Place in layers: halibut, sauce, Ritz crackers. Bake at 350 for 45
minutes or warm in microwave.
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HONEY - GLAZED SALMON By Kimberly Allan
1 lb. fresh salmon fillets
2 Tbsp. olive oil
1/4 c. honey
1 clove garlic, crushed
1 Tbsp. chili powder
Heat the oil in a skillet. Add the salmon and sauté until nearly done. Meanwhile, mix the honey,
garlic and chili powder. Just before the fish is done, pour honey mixture over it. It will bubble up in
the olive oil and form a glaze you can spoon back over the fish. Serve at once. Serve with a slice of
lime.
LEMON SAUCE FOR FISH By Kay Rees
3 Tbsp. softened butter
1 Tbsp. lemon juice
1 Tbsp. minced parsley, scant
1/2 tsp. Salt
1/8 tsp. pepper
Baste fish inside and out. Grill or bake.
RED SNAPPER ALMANDINE By Vicki Allan
4 fillets of red snapper
butter
flour
1/2 cup blanched almonds
salt
1/4 cup melted butter
freshly ground black pepper
1 Tbsp. lemon juice
Dip the fillets in flour, season with salt and pepper, and sauté in butter according to the Canadian
cooking theory. Meanwhile, chop the almonds and brown them in melted butter. Remove the fillets
to a hot platter and add the almonds to the pan in which the fish was cooked. Add the lemon juice,
heat the mixture through, and pour over the fillets.
Canadian Cooking Theory: Heat 1/4 inch of melted butter or oil or a combination of butter and oil
in a frying pan. Have it very hot, but not smoking. Fry the fish until golden brown on one side; turn
and brown on the other side. The complete cooking time will be approximately 10 minutes per inch
in thickness.
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SALMON (SKIP) By Skip Wilson
whole or half salmon; deboned, skin on
lemon pepper
Italian dressing
Using a tin foil wrap, sprinkle salmon with lemon pepper. Coat with Italian
dressing. Cook on grill.
SALMON BAKE By Patti Christensen
Sprinkle salmon with lemon pepper. Cover with chopped onion and 2 roma tomatoes. Top with
sliced lemons. Cover with foil. Bake at 450°F for 30-35 minutes.
SHRIMP CREOLE By Patti Christensen
2 Tbsp. Butter
2 onions
1 green pepper
2 stalks celery with green tops
1 clove garlic
2 Tbsp. flour
2 tsp. Salt
2 bay leaves
1/4 tsp. thyme
2 Tbsp. parsley flakes
2 cups canned crushed tomatoes
1 Tbsp. Worcestershire sauce
2 cups shrimp
Sauté onions, pepper, celery and garlic in butter. Add flour, salt, bay leaves, thyme and parsley.
Cook for 15 minutes. Add tomatoes, Worcestershire sauce and shrimp. Simmer 15 minutes. Serve
over rice.
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SHRIMP IN TOMATO FETA SAUCE, BAKED
Serves: 4
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes (or some frozen tomatoes)
1/4 cup minced fresh parsley (or more)
1 Tbsp minced fresh dill or 1 teaspoon dried dill weed
1 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)
Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions
and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds
more.
Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the
juices thicken a bit.
Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in
oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
SNOW CRAB CLUSTERS By Albertsons
Place snow crab clusters in cookie sheet in 350° oven. Bake for 5 minutes.
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MAIN DISH:
When I was a girl, I tried to play the game of Life - you know, the board game. I didn’t really get it.
My friends asked if I wanted to buy fire insurance, but I didn’t know. They asked if I wanted to buy
stocks, but I couldn’t evaluate the purchase. I got children, but never knew if they would be good
or not. I didn’t understand what would be of value to me in the final analysis. I lost. Things that
didn’t seem too important, ended up being the thing that caused you to be wealthy (the winner of
the game). Things that seemed important consumed all my funds and brought little joy.
I’ve found the real life is similar to the board game. There are lots of choices we make. We rarely
know what is going to be of real value to us. Sometimes we spend our whole life trying to achieve
something, which ends up not being that valuable after all. My Mom thought marrying someone
who could dance was important, but they haven’t danced together much the last years. It now
seems that having someone who is fun to talk to is the most important attribute of a mate.
In this section entitled “main” , I would ask you to consider what is the main thing that is important
in your lives. Is it money? Is it religion? Is it family? Is it vocation? What ever it is, make sure that
the things that matter most are not at the mercy of the things that matter now. As Robert Brault
said, “Enjoy the little things in life. For one day you may look back and realize they were the big
things.”
Traditions
In some families, special meals are a tradition. There are many other ways to form traditions as a
couple.
Purchase a guest registry book for your new home and every time you have guests (friends and
family too) have them sign and date. Include the purpose of the visit when special events arise.
This is a wonderful tradition to start, even with informal visits!
Make it a date. Have a “mystery date”—alternate between the two of you in who decides where
you go and what activities the date involves. Do this on the anniversary of first meeting each other.
Make a special capsule for EACH year of marriage. Include special event
mementos that hold significant memories. Share with your children or at
your 25th wedding anniversary.
Make each year special, don’t be like Phyllis Diller - “We’ve just marked our tenth wedding
anniversary on the calendar and threw darts at it.”
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BAKED MEATBALLS By Sue Allen
Serves: 8
2 lbs. ground beef
1 large egg
1/2 cup dry bread crumbs
2 Tbsp. dried parsley
2 Tbsp. finely chopped onion
1 1/2 tsp Garlic Salt
1/2 tsp. pepper
Line a 15x10 inch sided pan with foil Mix ingredients in a large bowl until well mixed. Form into
1 1/2 inch balls. Place 1/4 inch apart in pan. Bake 12-15 minutes at 400 degrees until brown and no
longer pink in center. Add to your favorite spaghetti sauce.
BARBECUED CHICKEN PIZZA
1 lb. pizza dough
1/2 lb. boneless chicken cut into sm. pieces (or more)
Red onion (sliced thin)
Barbecue sauce
Salt
Italian Seasoning
Pepper
Fresh parsley (optional)
½ Tbsp Garlic (I use bottled)
Parmesan cheese
Cheddar cheese
Spray pizza pan lightly with Pam. Stretch dough onto pan. Cook chicken pieces in frying pan with
approximately 1 Tbsp. oil. Season with garlic, salt and pepper. Add barbecue sauce to taste
(enough to thoroughly coat chicken).
Sprinkle dough with Parmesan cheese. Spread chicken pieces on pizza dough. Arrange red onion
over pizza, sprinkle fresh parsley. Top with Cheddar cheese, more Parmesan cheese, additional salt,
pepper and garlic (if needed). Bake for 10 minutes at 425 and then add grated cheese. Continue
baking 10 more minutes at 425 degrees or until bottom crust is lightly browned. Cut and serve!
BEANIE WIENIE By Joyce Miskin
1 pkg. hot dogs
1/2 cup Ketchup
1/8 tsp. Tabasco sauce
1 ½ Tbsp Worcestershire sauce
1/3 cup brown sugar
3 small cans pork and beans
Cut hot dogs into bite size pieces. Stir all ingredients together. Simmer approx. 20 minutes. Stir
from time to time.
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BEEFY CORNBREAD CASSEROLE by Sam Hurst
1 pound lean ground beef, browned and drained
1 medium onion, chopped
1 can (10.75 ounces) tomato soup, condensed
1 can (15.25 ounces) whole kernel corn, drained
1 to 2 tablespoons chili powder
1 teaspoon salt
½ cup water
Topping:
1 pouch (6.5 ounces) cornbread mix
1 egg
2 Tablespoons butter or margarine, melted
1/3 cup milk
½ cup grated cheddar cheese
Place beef and onion in greased slow cooker. Stir in soup, corn, chili powder, salt, and water.
In a separate bowl, mix cornbread mix, egg, butter, and milk together. Spread batter evenly over
the top of meat mixture.
Cover and cook on low heat 5 – 6 hours or until toothpick inserted in the center comes out clean.
Sprinkle cheese over top
for last 15 minutes of cooking.
BROCCOLI ALFREDO PIZZA
pizza crust
2 cups chopped fresh broccoli flowerets or spinach
1/2 cup fat-free ricotta cheese
1 cup part-skim mozzarella cheese
3/4 cup Alfredo sauce (I use Western Family made from dried mix)
Garlic, to taste (I use 3 or 4 cloves)
Basil, to taste (I use 1 or 2 tsp)
Preheat oven to 400º. Spray or grease cookie sheet or pizza pan.
Chop your broccoli and garlic cloves. Set the garlic aside. Steam the broccoli in microwave with a
little water for 5 minutes or until soft. Drain. In a large bowl, stir together steamed broccoli, garlic,
ricotta, mozzarella, and basil until well-mixed.
Unroll dough on greased cookie sheet or pizza pan. Press to desired size, shape and thickness. Pour
your Alfredo sauce evenly over the dough. Use the bottom of a spoon, if necessary, to make sure
it's evenly spread. Then spoon broccoli/cheese mixture evenly over the Alfredo sauce.
Bake 15-20 minutes at 400º.
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FRENCH BREAD PIZZA By Sharalyn Hay
1 Loaf French Bread
1 Jar Sauce
3 Cups Grated Cheese
Favorite Pizza Toppings
Cut loaf in 1/2 length-wise. Spread the sauce on both sides. Cover in cheese. Add toppings. Put in
oven on 350 degrees for 15 minutes (or until cheese in melted). Cut into smaller pieces and enjoy.
BROCCOLI AND CHEESE SPUDS By Vicki Allan
7-8 baked potatoes
1 pound broccoli; cooked
1 cup cheese; grated
----CHEESE SAUCE---1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup cheddar cheese; grated
1/2 cup parmesan cheese; grated
For each serving, split baked potato and place on plate. Cover with broccoli, sauce, and cheese.
Microwave on high for one minute. (Pizza spuds can be made with pepperoni, spaghetti sauce, and
cheese.) Melt butter. Add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring
constantly until thickened. Add cheese and seasonings.
BROCCOLI QUICHE By Debbie Allan
1 pastry pie shell; uncooked
10 oz. package frozen broccoli cooked; (or use fresh)
1/4 cup chopped onion
1 Tbsp. butter
8 oz. cream cheese; softened
1 cup milk
4 eggs
salt and pepper to taste
Cook and drain broccoli. Sauté onions in butter. Mix with broccoli. Beat cream cheese until
smooth. Add eggs, milk, and seasoning. Mix thoroughly. Arrange broccoli and onions in pie shell.
Pour cheese mixture over broccoli. Bake at 350 for 35-45 minutes. Cool slightly before cutting.
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CALZONES
Here's a recipe for the BIG appetite. This will make 2 LARGE (plate-size) calzones that are
definitely a meal in themselves.
Dough:
1) Dissolve 1 pkg yeast in 1 cup warm water.
2) Mix 1 TBSP sugar, 2 TBSP oil, 1 tsp salt, 2 3/4 cup flour to yeast and water.
3) Mix together till smooth. Knead and cover for 30 minutes. I cover with clear wrap tightly.
In separate bowl: (this is what I use for a meaty and cheesy calzones. The ingredients are up to
you).
Mix 1 small can mushrooms, drained
1/4 green pepper
2 slices of onion
1 jar Ragu (any kind)
1 tsp Italian seasoning
1 tsp oregano
1 tsp basil
1/2 tsp garlic salt
4 links of cooked Italian sausage
Pepperoni or ham
Roll out dough approx. 10" circle. Place 1 to 2 cups of sauce mix in center of dough. Add 1/2 cup
mozzarella cheese to sauce in the calzones. Fold over and crimp shut.
Place on greased cookie sheet. Brush with melted butter (after 15 minutes of cooking).
Cook for a total of 25 min @ 375 degrees or until golden brown. Cover with remaining sauce and
cheese and enjoy!!!
CALZONES By Laurie Burdett
Pizza Dough
Mozzarella Cheese
Pizza toppings
Spaghetti Sauce
Roll out pizza dough in rectangle. Slice along the edges about 1 ½ inches apart and about three
inches long. Move to greased cookie sheet (as it is hard to move after it is filled). Sprinkle cheese
down center of rectangle of dough. Add ham or any other toppings (not the sauce). Alternately
bring each edge piece over the center, creating a braid loaf. Cover and let rise for twenty minutes
or so. Bake at 400 degree until bubbly (about 25 minutes). Place on raised rack. Immediately
butter top of crust and sprinkled grated parmesan cheese on top. Slice in strips and dip into
spaghetti sauce. Yum! (I like to added parmesan cheese to spaghetti sauce).
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CHEESY CALZONES
Ricotta & Prosciutto Stuffing
1 cup ricotta, whole milk or part skim
3 ounces mozzarella cheese in 1/4 inch dice (about 3/4 cup)
3 ounces prosciutto, in 1/4 inch dice (about 1/2 cup)
2 tablespoons grated Romano cheese
2 tablespoons fresh basil, minced
Freshly ground pepper to taste
In a large bowl mix together ricotta, mozzarella, prosciutto, cheese and basil. Grate pepper to taste
over all. Stir to combine. Set aside.
Make a batch of pizza dough. Punch down dough. Cut in half. Shape into two balls. Press each ball
with palm of hand to make a disc shape. Lightly flour both work surface and dough. Roll dough
with a rolling pin to 1/8 inch thickness and 12 inches diameter. Sprinkle flour on dough - lightly- as
needed to prevent sticking.
Put filling on one half the disc, leaving a half inch border around the edges. Brush border with
water, fold dough, and press wet edges together. Use fork or knife to puncture top of calzone to
allow steam to escape in cooking.
Bake on middle rack of preheated 450°F oven until calzone has a deep golden color, about 30
minutes.
CHINESE HAMBURGER By Lynda Campbell
1 lb hamburger
1/2 cup chopped onion
1/2 cup celery
1/4 cup soy sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup rice, uncooked
1 1/2 cup Water
1 can Chinese noodles
Brown hamburger, onions, and celery. Add remaining ingredients. Cover and bake for 1/2 hour in
350 degree oven. Uncover and bake 1/2 hour longer. Sprinkle Chinese noodles for last fifteen
minutes.
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CORN AND BEEF BLINTZES By Fern Nelson via Stephanie Hart
2 large or 3 small eggs
¾ cup milk
¾ cup flour
½ tsp. salt
Beat eggs with rotary beater; add milk, flour and salt. Continue beating until smooth. Grease 5-7 in
skillet. When very hot, pour ¼ cup batter into skillet. Quickly lift pan from stove and tilt so batter
runs all over bottom in paper-thin layer. Cook until golden brown; turn & cook a little longer.
Remove and cook rest of blintzes, stacking on top of each other to keep warm. Fill
Filling:
¾ lbs of ground beef
½ tsp salt
1 Tbsp. chopped onion
½ tsp. chili powder
¼ cup catsup
¼ cup fine cracker crumbs
2 cans cream style corn
½ cup grated cheese
Mix first four ingredients in pan, brown. Remove from heat. Mix catsup and crumbs. Place about 2
Tbsp mixture in center of each blintz. Roll up. Spread corn in greased baking dish 13x9x2. Arrange
filled blintzes on corn. Sprinkle with grated cheese; garnish with extra catsup. Bake at 350 for 2025 minutes.
CROCK POT LASAGNA by Sam Hurst
12 lasagna noodles
1 pound ground beef, browned and drained
1 tsp Italian seasoning
1 jar (28 ounces) spaghetti sauce
¼ cup water
1 carton cottage cheese (or ricotta)
Break noodles in half. Place half of the noodles in bottom of greased slow cooker. Stir Italian
seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the
sauce and water and half of the cottage or ricotta cheese over beef. Repeat layers. Cover and cook
on low heat 4-5 hours. Do not cook more than 5 hours.
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CURRY By Alda Allan
4 lbs hamburger
6 large onions; chopped
1 can(large) mushrooms; sliced
1 bunch celery,; chopped
1 can tomato juice
1 Tbsp. A1 sauce
1 Tbsp. Worcestershire sauce
juice of 3/4 lemon
2 tsp curry powder
3 oz butter
----RICE:---2 cups rice; washed until water runs clear
4 cups water
salt
Fry meat in butter until cooked and a little brown. Add remaining ingredients and boil slowly three
hours. Serve over rice. Bring rice and water to a boil. Cover and turn to low heat. Cook 15 minutes.
Turn off and let set for 5 minutes.
CURRY By Peni Floyd
Brown:
Hamburger
Onion
Celery
Add:
1 can tomato soup
1 can mushroom soup
curry powder to taste
Main Dishes
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DANISH MEAT BALLS By Peni Floyd
1 lb. ground beef
1 egg
1 slice bread
¼ cup milk
1 tsp baking powder
1 Tbsp onion
1 tsp salt
¼ tsp pepper
Mix. Make into balls. Brown in a little oil.
1 can cream mushroom
1 can cream chicken
1 cup milk
Pour over meatballs
Bake at 350 for approximately 20 minutes.
DINNER IN A PUMPKIN (GREAT FOR HALLOWEEN!)By Cathy Hanna
Clean out 1 Med. Sized Pumpkin
FILLING
1 1/2 lb. hamburger
1 onion chopped
-BROWN hamburger and onion
ADD:
2 Tbsp soy sauce
1 can sliced mushrooms
1 can cream of mushroom soup
1 1/2 cups cooked rice
Put filling in pumpkin and bake at 350 degrees for 1 1/2 - 2 hours
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FAMILY FAVORITE CASSEROLE by Sam Hurst
1 pound ground beef, browned and drained
1 medium onion, chopped
1 ½ cups diced potatoes
1 ½ cups baby carrots, cut in thirds
½ tsp salt
1 can (10.5 oz0 cream of chicken soup
½ cup milk
1 ½ cups elbow macaroni, cooked
2 cups grated cheese
Combine all ingredients except milk, macaroni, and cheese in greased slow cooker. Stir to
combine. Cover and cook on low heat 6 – 10 hours or on high heat 3 – 4 hours. Stir in milk and
cooked macaroni during the last 30 minutes of cooking if on low heat or the last 15 minutes if on
high heat. Sprinkle grated cheese over top. Makes 6 - 8 servings.
FAMILY SIZE PARTY SPECIAL By Afton Miskin
(Double the recipe)
4 Tbsp butter
¼ cup grated cheddar cheese
4 Tbsp flour
¼ tsp. thyme
½ tsp. salt
¼ tsp. basil
Pinch pepper
4 frankfurters
1 ½ cup milk
½ cup peas
½ cup (1/2 8 oz can) tomato sauce
Melt butter in saucepan; blend flour, salt, pepper, and milk with it. Stir and cook over low heat
until smooth and thickened. Stir in tomato sauce and cheese. Stir until cheese melts. Add herbs,
frankfurters, and peas. Cook 5 minutes longer. Serve over toasted frankfurter buns.
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MEAT PIES By Lynda Campbell
1 lb round steak, cut in pieces
2 carrots, sliced onion, chopped
2 potatoes
2 stalks celery, sliced
meat and onion. Add water and simmer until done. Thicken with water and corn starch and make
gravy. In a separate pan, place diced potatoes, carrots, and celery and cook until done. Place
vegetables, then meat and gravy in casserole dish. Make Bisquick biscuits to put on the top. Bake
15-20 minutes at 350 degrees until biscuits are done.
ONE DISH MEAL By Lynda Campbell
1/2 lb hamburger
1 medium onions, diced
1 cup tomatoes
pepper
1/2 cup creamed corn
1 1/2 cup cooked noodles
1 cup grated cheddar cheese
1 cup mushroom soup
1 tsp. Worcestershire sauce
1 tsp. Salt
Brown hamburger and onions. Add remaining ingredients. Bake in greased casserole dish at 350
degrees about 45 minutes. If desired, 1/4 cup grated cheese can be sprinkled over top the last
fifteen minutes. This can be made on top of range if oven is not available.
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ONE-PAN CHICKEN AND POTATO BAKE By Kraft Foods
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4
4 bone-in chicken pieces (1 1/2 lb.) (I did boneless and it was fine)
1 1/2 lb. potatoes (about 3), cut into thin wedges (I use both regular and sweet potatoes)
1/4 cup Kraft Zest Italian Dressing
1/4 cup Kraft Grated Parmesan cheese
1 tsp. Italian seasoning
Heat oven to 400. Place chicken and potatoes in 9x13-inch baking dish. Top with dressing;
sprinkle with cheese and seasoning. Cover. Bake 1 hour or until chicken is done (165 degrees),
removing foil after 30 minutes.
PARTY PUPS
1 pkg hot dogs
1 pkg refrigerator biscuits (in roll)
Place frankfurter in boiling water. Let plump five minutes after removing from heat. Cut
frankfurters in half and split lengthwise. Insert small strip of cheese. Roll refrigerator biscuit thin;
spread with mustard, and wrap each hot dog in biscuit. Pin with toothpick. Bake at 425 degrees for
10 minutes or until golden brown.
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PEPPERONI CHICKEN ROLLUPS By AllRecipes.com
4 skinless, boneless chicken breasts
20 slices pepperoni
4 slices mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 pinch garlic powder
salt and pepper to taste
1 teaspoon Italian-style seasoning
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt,
pepper and Italian style seasoning.
3.
Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up
breasts and fasten with toothpicks.
4.
Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni (10
pepperoni slices) and pour over chicken.
5.
Bake in the preheated oven for 30 to 40 minutes.
PIZZA CRUST (THICK)
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no
longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise
until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the
dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone,
you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a
pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 20 minutes.
Dough keeps well in refrigerator overnight.
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PIZZA DOUGH (DEBBIE) By Debbie Allan
1 Tbsp. yeast
1 1/2 cups warm water
1 Tbsp. malted milk powder
1 Tbsp. honey
1 tsp. salt
3 1/2 cups flour
Add flour gradually. Let rise 15 minutes.
To make pizza, spread crust on greased cookie sheet. Let rest 15 minutes. Layer ingredients
(spaghetti sauce, ham, mushrooms, green peppers, pineapple). Don’t get too much sauce. Bake at
400 degrees for 20 minutes. Top with grated cheese and return to oven for 5 minutes.
PIZZA DOUGH (TRISHA) By Trisha Tucker
----LET SIT 5 MINUTES:---1 1/2 cup warm water
1 1/2 Tbsp yeast
1/2 Tbsp sugar
----ADD:---3 3/4 cups flour
1 1/2 Tbsp oil
1/2 Tbsp salt
Let rise for 15 minutes. Spread on greased pizza pan. Top with spaghetti sauce and favorite
toppings. Add cheese last five minutes of baking. Bake at 425 for 15 minutes.
PIZZA DOUGH By Trent and Brittney Miskin
1 pkg quick rise yeast ( 2 1/4 Tbsp)
1 cup warm water
2 Tbsp vegetable oil
1 Tbsp honey
2 1/2 cups flour
1/2 tsp onion powder
1/2 tsp garlic salt
(I do mine in the bread maker in the dough setting, laying wet to dry ingredients)
Mix yeast in water and let sit for a couple minutes. Add all the other ingredients and form into a
dough. Let dough sit for a few minutes. You can then either make one thick crust pizza or two
thinner crust pizzas (that is what I do). Pre cook the crust at 450 for 5 minutes (I usually brush with
olive oil and sprinkle with pizza seasonings). Place your toppings, then bake for about 10 min (just
watch it) until cheese is melted, and crust is browned.
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QUICKEST PIZZA DOUGH
This is the quickest way to make pizza dough, since it has only a 10 minute rising.
3 1/2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon (1 packet) instant rise yeast
1 teaspoon salt
1 cup water
1 1/2 tablespoons extra virgin olive oil
In a large bowl, combine 2 cups flour with sugar, undissolved yeast and salt. Heat olive oil and
water together until very warm (100° to 110°F). Slowly stir into flour. Mix well.
Stir in 1 to 1 1/2 cups of remaining flour, enough to make stiff dough. Knead on a lightly floured
work surface until smooth and elastic, about 8 to 10 minutes.
Preheat oven to 450°F. The oven should be hot.
Place in oiled bowl and cover with clean tea towel. Let rest for 10 minutes.
After resting, divide dough in half. Roll or stretch each half into 12 inch pizzas, or use single roll
for 14 inch pizza. Place in lightly oiled pizza pan or pans. Cover and let rest for 10 minutes before
putting on topping of your choice.
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SAMOSA ROLL-UPS By Cheryl Tucker
2 onions, finely chopped
1/2 inch fresh ginger, grated; (or 1 1/2 tsp ground)
4 cloves garlic, finely grated
1 tsp. cumin seed (or 1 tsp powder)
2 1/2 tsp. coriander powder
1/2 tsp. tumeric
1/4 tsp. cayenne pepper (optional)
1/4 tsp. Garam Masala
2 tsp. Salt
2 lbs. ground beef
1 pkg won ton Wrappers
olive oil
---Filling--1 lemon
1 pkg frozen peas
2 springs fresh mint, finely chopped
8-10 springs fresh coriander, finely chopped; (if available)
Sauté onions in small amount of oil until clear. Work fresh ginger and garlic in mortar and pestle
and add toward end of cooking onions; stir to keep from burning. Add next five ingredients.
Cook, stirring constantly, adding a Tablespoon or so of water as needed to keep spices from
sticking or burning. When spice odor changes (raw odor vanishes), add ground beef, chili pepper
and salt. Cook over medium heat until meat is done and all liquid has evaporated, stirring
occasionally. Remove from heat; add peas, lemon juice (juice from 1 fresh lemon) chopped
coriander and mint. Stir to mix well. Cool. Take a won ton wrapper and brush inside with olive
oil. Add 1 Tbsp. of filling. Tuck edges inside and then roll like a burrito. Brush top with olive oil
and place on greased cookie sheet about two inches apart. Bake at 500 degrees for ten to fifteen
minutes until golden brown. Remove from oven and let cool. Delicious hot or cold.
SAUSAGE CASSEROLE by Sam Hurst
12 ounces
1 envelope
3/4 cup
2
4 cups
sausage, browned and drained
chicken soup mix
long-grain white rice (not instant)
celery stalks, diced
water
salt and pepper to taste
Combine all ingredients in greased slow cooker and stir well. Cover and cook on low heat
3–5 hours or until rice is tender. Makes 6–8 servings.
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SHEPHERD’S PIE By Kathy Allan
1 lb. hamburger
1 can cream of mushroom soup; undiluted
1 can French style green beans
4 potatoes
cheese to top
Brown hamburger and drain. Put in bottom of loaf pan. Add green beans. Pour on soup. Boil and
whip potatoes. Add them. Bake at 350 degrees for 1 hour. Top with cheese and melt.
STEAK AND PEPPERS (Kory Miskin’s Albania Missionary Cookbook)
Slice 1 lb. beef into ½ inch. strips. Mix ¼ cup soy sauce and 1 tsp. sugar. Pour over beef and soak
for ½ hour. Combine 2 tsp. cornstarch (or 4 tsp. flour) with 2 Tbsp. soy sauce (if necessary add a
little water). Heat 4 Tbsp. oil in skillet. Add one clove minced garlic and 1 tsp. ginger. Sauté’ 1
min. Add 2 green peppers diced and sauté’ for 3 min. Add beef liquid. Sauté’. Add 2 tomatoes
diced and cornstarch mixture. Cook. Serve over rice.
SUPREME PIZZA LASAGNA by Sam Hurst
12
1 teaspoon
12 ounces
24
2 cans (26-28 oz)
¼ cup
1 carton
2 cups
lasagna noodles
Italian seasoning
sausage, browned and drained
pepperoni slices
spaghetti sauce
water
ricotta or cottage cheese
grated mozzarella cheese
Break 4 noodles to fit in bottom of greased slow cooker. Stir Italian seasoning into browned
sausage and
spread half of mixture over the noodles. Lay 12 pepperoni slices over sausage. Then layer a third
of the
spaghetti sauce, half of the water, half of the ricotta cheese, and a third of the mozzarella cheese
over
meat. Add another layer beginning with the noodles. Add a third layer. Cook and cover on low
heat
4-5 hours. Do not overcook. Makes 10-12 servings.
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TATOR-TOT CASSEROLE By Sam Hurst
1 bag (32 ounces) frozen tater tots
12 oz. hamburger, cooked and drained
½ teaspoon salt
¼ teaspoon pepper
1 can (10 ¾ ounces) cream of chicken soup, condensed
½ cup milk
½ cup cheddar cheese, grated
Pour bag of frozen tater tots on bottom of crock pot. In separate bowl, combine remaining
ingredients except cheese and pour over potatoes. Cover and cook on high heat 3 hours or on
low heat 4 ½ - 5 hours. Half an hour before serving, sprinkle grated cheese over the top. Makes 4
– 6 servings.
TUNA CASSEROLE By Cherri Hart
Serves: 4
1 can tuna; drained
1 1/2 cup shell macaroni; cooked and drained
8 oz. cream cheese
2 Tbsp. mustard
1/2 cup milk
1 Tbsp. onion; chopped
1 can cream of mushroom soup
1 can (4 oz) mushrooms; drained
Garlic powder to taste
salt and pepper to taste
Combine and bake at 350 for 1 hour.
Per Serving: 400 calories
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TURKEY POT PIE By Joyce Miskin
"Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices!"
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
1.
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10
inch pie pan, and set aside.
2.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots,
parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the
bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour.
Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until
thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and
place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175
degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Kristana made this recipe without the crust. She poured it into a casserole dish, then topped it with
biscuits and baked it.
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WIENERSCHNITZEL By Joyce Miskin
I buy boneless pork chops and trim off the fat. If they are double in thickness, (like at Sam’s club) I
cut them in half before pounding them. You can leave them thick, but it takes a lot to pound them
thin enough; but they will be large schnitzel’s that way. Put the meat on a cutting board, and pound
each piece of meat until about ¼ inch thick., or less. (Cover the meat with plastic wrap before
pounding, or it will splatter). Salt and pepper each piece of meat on both sides.
On dinner sized plates, put the following ingredients:
Flour
Beaten eggs
Bread crumbs (I buy western family unseasoned---but you can make your own or buy whatever
brand, unseasoned)
Dip meat one at a time into each ingredient until well coated. Start with the flour, then the egg,
then the bread crumbs. I usually repeat the process for each piece of meat so they are coated twice,
but last time I coated them once and it was still good. (I ran out of bread crumbs!) Cook the meat
in hot oil, about ½ inch deep in the frying pan, until browned, turning with tongs to cook the other
side of the schnitzel. Place on a paper towel to drain some of the oil. Serve hot with lemon juice
squirted on top of the schnitzel.
This can also be made using boneless, skinless chicken breasts, coated one time.
Note: Keep oil at about 350 degrees. Might want to cut into Pork to make sure it is done
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MEXICAN:
Advice For a Happy Marriage by the third grade classes of newlywed D.D.Crawford
1. If someone wants to use something of the other persons, let them use it. Don’t let it become a
fight.
2. Have kids.
3. Take turns doing the chores.
4. Go places together, like go out to dinner.
5. I recommend that when you get into a fight, end it being friends.
6. Take the smallest cookies.
7. Mostly say yes. But if you really don’t like what it is, it is OK to say so.
8. Try not to get a divorce.
9. Be wealthy.
10. Stay lovers for the rest of your lives.
11. Do not marry another person.
12. If there are two cupcakes and the man takes the one with not as much frosting, he loves you,
13. You need to kiss every once in a while.
14. Have a lot of fun.
A good wife always forgives her husband when she’s wrong. Milton Berle
As Phyllis Diller said, “Never go to bed mad. Stay up and fight!”
After a quarrel, a wife said to her husband, “You know, I was a fool when I married you.” The
husband replied, “Yes dear, but I was in love and didn’t notice.”
I married Miss Right. I just didn’t know her first name was Always.
During arguments, be open and honest about your feelings. Don’t presume the feelings or
expectations of your partner - ask! Consult with others in an appropriate manner with the ultimate
decision being made by you. Be careful about disclosing issues that only you and your partner
need to decide. Let go of mistakes. Learn from mistakes and allow them to be the stepping stones
towards growth.
You will have an argument! When you do, don’t threaten to go home or leave. Stick with the
discussion until it’s solved. If it gets too heated, take a time out. Listen to each other.
When things are really stressful, sit down on the floor facing each other and maintain eye contact
while discussing the issue. Try holding hands to enrich the connection. It helps you to feel
important and cherished, and eliminates hostile body language.
Don’t be afraid to say, “I think you/we are just tired. Let’s drop it.” Be open to being told the same
thing. Try not to raise your voice. It is very powerful to be able to say, “I’m upset” without acting
it out. Stick to the subject. Identify the real problem. Don’t go to other issues. Remember, your
spouse is not a mind reader. Recognize when it is your fault and apologize. Don’t stonewall closing your ears or shutting off when a partner is complaining is a huge predictor of breakdown in
a relationship.
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Another interesting fact that research has uncovered is that the relationship is likely to fail if the
woman shows affection to her partner when he is displaying negative emotions towards her. The
advice says that an angry response from the spouse is more likely to contribute to a healthy longterm relationship. This sounds crazy, I know, but I have experienced it. Years ago, I heard advice
that I should try “not complaining” for thirty days to see how it affected our relationship. It
sounded so noble and good that I decided to try it. It was an absolute disaster. When he did
something that really bugged me, I just smiled and ignored it (at least on the outside, but it festered
inside). I was working so hard to be perfect, but he wasn’t (as he didn’t know about the
experiment). He was allowed to criticize me, but I just had to take it. After a few days, I learned
that it was much healthier to express my emotions (in a positive way, of course), rather than stifle
them. However, agreeing to disagree and knowing which subjects to steer away from is a key
relationship skill. Getting everything “out in the open” or “airing issues” doesn’t always make
sense if there are topics on which you just don’t agree. If he squeezes the toothpaste from the
bottom and she squeezes it from the middle, buy two tubes!
Express disapproval using “I” rather than “You”. Thus, you would say, “I feel so uncomfortable in
a house where everything isn’t put away” rather than “You are such a slob. Clean up your mess.”
The one expresses how the situation affects the speaker. The second criticizes the other person.
BROWN BAG BURRITOS by Sam Hurst
2 lbs ground beef
2 cans refried beans
1 1/3 C. Enchilada sauce
1/2 C. water
1/3 C. minced onion
1 TBSP. chili powder
1 TBSP. garlic powder
1 tsp. salt
1 tsp. dried oregano
3 C. shredded cheese
20 flour tortillas
Brown ground beef, drain. Add remaining ingredients ( except tortillas). Bring to a boil. Reduce
heat; cover & simmer for 20 minutes.
Heat 3-4 tortillas at a time, spoon 1/4 C. beef mixture down the side of each tortilla. A cookie
scoop works great.
Roll up. wrap each burrito in a paper towel, then wrap in foil. (you can reuse the foil )
Refrigerate or freeze. Put rolled tortillas in a zip lock bag or use the tortilla bag.
When ready to eat, remove foil & microwave for about 1 minute. The paper towel keeps the
burritos moist. If you don't use the microwave, skip the paper towel & just wrap in foil. Then heat
the burritos in the oven with the foil on.
Can top with lettuce, tomatoes, salsa, sour cream. If eating on the run, just heat & go!
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CHEESE ENCHILADAS By Ashley Malin
1 pkg flour tortillas
Colby jack cheese, shredded
1 cup rice, cooked
1 can cream of mushroom soup
1 can tomato soup
10 oz mild enchilada sauce
1 can refried beans
In a saucepan, heat and mix mushroom soup, tomato soup, and enchilada sauce. Take a tortilla and
smear beans down the middle (not all over the whole thing). Put rice on top of beans, then cheese.
Top with sauce. Roll and place in a 9x13 inch glass pan. I usually make 6-8 tortillas. Top with the
rest of the sauce and sprinkle with cheese. Cover with tin foil and bake at 425°F for 45 minutes.
You can add chicken or beef if you want.
CHICKEN ENCHILADAS By JaNae Hay
2 cups boiled, de-boned, and diced chicken
1 can olives, chopped
2 cans cream of chicken soup
1 pt. sour cream
1/2 can (small) green chilies; chopped (optional)
1/2 bunch green onions; chopped (optional)
8-10 oz. enchilada sauce (mild)
2 cups shredded cheese (jack)
10 flour tortillas
Combine chicken, olives, soup, sour cream, chilies, onions, and enchilada sauce. Place in flour
shells and roll up. Pour extra filling over top. (Can also add remaining enchilada sauce). Top with
cheese. Bake at 350 degrees for 30 minutes. Serve with shredded lettuce, tomatoes, guacamole, etc.
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CHICKEN ENCHILADAS (Cara) By Cara Sullenger
2 cups chopped cooked chicken
1 cup sour cream
1 (7-ounce) can chopped green chilies
1 cup chopped onions
2 Tbs. Butter
½ tsp. salt
4 cups shredded Monterey Jack Cheese
10 flour tortillas
1 (15-ounce) can mild enchilada sauce
Green onion to garnish, chopped
Combine chicken, sour cream, and green chilies. Set aside. In another pan, sauté onions in butter
until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada
sauce to soften. Spoon about ½ cup of the chicken mixture into each tortilla. Roll up and place
close together in 2 greased 9x13-inch pans (5 enchiladas per pan). Cover with remaining shredded
cheese (1 cup per pan). Bake uncovered at 350° F. For 20-30 minutes. Garnish with chopped
green onions. Makes 10 enchiladas.
Easy Chicken Enchiladas By Sharalyn Hay
1 Rotisserie Chicken
1 Can Cream of Chicken soup
1/2 Can red enchilada sauce
2 Cups Grated Cheese (I use a mix of Mozzarella and Cheddar)
Package enchilada flour shells
Cut the meat off the chicken bones and cut into smallish pieces. Put into a large mixing bowl. Add
soup, cheese and enchilada sauce, and mix together. Spoon mix into shell, fold ends and wrap like
an enchilada. Put into container to be stored in fridge.
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CHICKEN ENCHILADA CASSEROLE By Joyce Miskin
For a 9x12 baking pan—can spray pan with non-stick spray for easier serving
8 - 12 corn tortillas cut in quarters
½ cup sour cream (more if desired)
1-2 cans cream of chicken soup
1-2 cups grated cheddar cheese (use some of the cheese to put on top of the casserole)
1 small can diced green chilies or jalapenos (depending on how hot you like)
½ small onion diced and sautéed (or dehydrated minced onion—1 Tbsp. softened in water)
2-3 chicken breasts cooked and diced or shredded
Salt and pepper to taste
Combine sour cream, soup, cheese, onions, chilies and salt and pepper in serving bowl and mix
together. Spread about 1/3 of creamed mixture on the bottom of the pan. Layer the pan with half
the tortillas. Spread with about ½ the remaining creamed mixture and layer with remaining tortillas.
Spread with remaining creamed mixture and top with cheese. Cover with aluminum foil and bake
in preheated 350 degree oven for about 45 minutes, until bubbly.
(This is not an exact recipe as you can tell. Ben asked for it when I wasn’t sure how I made it!)
CHICKEN ENCHILADA SOUP By Ben Miskin
Serves: 8
3 Tbsp oil
1 ¼ cup chopped onion
1 clove minced garlic
2 cups shredded cooked chicken
4 oz. can chopped, green chilies
2 beef bouillon cubes
2 chicken bouillon cubes
26 oz. can condensed cream of chicken soup
1 large can of water (use soup can)
1 ½ Tbsp. A-1 steak sauce (optional)
1 Tbsp. Worcestershire sauce
1 ½ tsp. cumin
2 tsp. chili powder
2 ¼ cups shredded cheddar cheese
20 (6 inch) corn tortillas cut in strips
½ tsp. paprika
In a soup pot, sauté onion and garlic in oil over medium heat until onion is translucent but not
browned. Add all remaining ingredients except cheese, tortillas, and paprika. Bring to a simmer.
Turn soup down to low—should NOT boil—add cheese and stir till melted. Add tortillas gradually
(to prevent them from sticking together). When tortillas are softened, soup is ready to eat. (The
tortillas will thicken the soup.) Garnish with paprika.
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CHICKEN FAJITAS (MINDY) By Mindy Hay
2 large chicken breasts; cut into strips
1 red pepper; cut into strips
1 green pepper; cut into strips
1 pkg sliced mushrooms
1 pkg fajita mix
4 Tbsp brown sugar
1 pkg flour tortillas
Sauté chicken with a little water, seasoning salt, garlic salt and pepper. Set aside. Sauté all of your
vegetables together. Add chicken to vegetables after cooked. Add 1/2 cup water and sprinkle fajita
mix and brown sugar over your vegetables and chicken. Mix together and let simmer for about 5
minutes.
Garnish with sour cream, cheese (Colby/jack mix is good) and salsa.
CHICKEN FAJITAS
1 teaspoon pure chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
2 tablespoons lime juice
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 red or green bell pepper—cored, seeded and cut into thin strips
4-5 mushrooms, sliced
1 medium onion, thinly sliced
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic
powder, cornstarch, water, and 2 tablespoons of the oil. Add the chicken, bell pepper and onion,
seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the
contents of the bag into the skillet and cook over high heat, stirring occasionally, until the
vegetables are crisp-tender and the chicken is cooked through, about 6-10 minutes. Remove from
the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce,
cheese, salsa, sour cream and lime wedges.
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CHICKEN SOPA By Robin Holland
12 flour tortillas
4 cups cooked chicken
2 1/2 cups warm water
2 tsp. chicken bouillon; dissolved in the water
2 cans (10 oz) cream of mushroom soup
2/3 cup milk
1 can (4 oz) chopped green chilies
1/2 cup onion
3 cups grated cheese
Combine soup and milk. Add chopped chicken. Tear tortillas into pieces. Layer ingredients into 2
quart casserole dish starting with soup-chicken mixture, tortillas, chicken bouillon, and cheese.
Bake at 350 for 30 minutes. Serve over rice.
CHILI VERDE By Joyce Miskin
Cut up pork roast in small pieces. Add Jalapeños and brown with meat. Add flour and cook
slightly. Add water. Add small amount tomato sauce. Add – garlic powder, salt, and cumin.
Serve with flour tortillas, refried beans, and Spanish rice.
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CHIMICHANGAS By Brittney Miskin
21 oz cream of chicken soup
8 oz diced green chilies
2 Tbsp lime juice
1 8oz package cream cheese
8 oz Monterrey jack (I did not have any, so I used a mixture of cheddar and mozzarella)
3/4 package taco seasoning
2 lbs boneless, skinless chicken breasts
8 flour tortillas – (I used burrito tortillas so they would be larger)
4 c vegetable oil (or a deep fat fryer) – I baked them instead of frying them
8 oz cheddar cheese
8 oz sour cream
Boil chicken in salted water for 1 1/2 to 2 hours (or if you want to do it quick, the chicken will be
cooked through in about 10 minutes of boiling, it just won't shred as easily). Shred chicken. Pour
the cream of chicken soup into a blender along with the green chilies, and lime juice. Puree until
smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the
recipe.
In a large bowl, stir together the cream cheese, Monterrey Jack cheese, and taco seasoning until
well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla
into a rectangular packet around the filling. The easiest way to do this is to fold in the two
"smaller" sides and the roll up from one of the "larger sides".
Heat the vegetable oil in a large skillet over medium-high heat. Fry 2 chimichangas at a time until
golden brown, then drain on a plate lined with paper towels. We cooked ours in the deep fat fryer
set at 375 for 4 min or until dark golden brown.
Instead of frying them I cooked them in the oven at 350 for 20 minutes.
To serve, place a chimichanga on a plate, and ladle the warm sauce over-top. Sprinkle with
Cheddar cheese and green onions. Finish with a dollop of sour cream. (We used Guacamole instead
of sour cream)
CHIMICHANGAS (TURKEY-JACK) by Tammy Hay
½ lb ground turkey
16 oz refried beans
1 ¾ cup salsa
4 1/2 oz green chilies, drained and diced
1 tsp chili powder
3 Tbsp scallions
1 cup Monterey Jack cheese, reduced fat
8 large burrito tortillas
Preheat oven to 350. Coat 13x9 pan with cooking spray. Brown turkey and drain. Add beans,
salsa, peppers, chilies, chili powder, and scallions. Cook until heated. Stir in cheese. Warm
tortillas. Add ½ cup of mixture to tortillas and roll up. Bake uncovered until crisp and brown,
about 20 minutes. (Weight Watchers, 5 points)
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CRISPY FISH TACOS By Sandra Lee
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 8
1 pound tilapia fillets, about 4
1 cup all-purpose flour
1 tsp. baking powder
Kosher salt
1 to 1 1/2 cups water
3 cups canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. hot sauce
1 Tbsp. lime juice
2 tsp. garlic, chopped
3 Tbsp. chopped fresh cilantro leaves, divided
freshly ground black pepper
8 corn tortillas
1/2 head green cabbage, shredded
Cut the fish into 1 1/2-inch chunks.
To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in
enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
Heat the oil in a deep skillet over medium heat to 360 degrees F.
When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to
the hot oil Cook the fish until golden brown on both sides and the fish is cooked through, about 4
to 6 minutes total. Remove from the pan and drain on a sheet tray lined with a paper bag or paper
towels. (I don't bread my fish and deep fry it. I just bake mine in the oven with some bread crumbs
on top.)
To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2
tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper.
Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4
cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage,
then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of
cilantro. Serve immediately.
(Copyright 2010 Scripps Networks)
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ENCHILADAS By Debbie Allan
----BROWN:---2 lbs. ground beef
1 medium onion, chopped
salt and pepper
----ADD:---10 oz. can enchilada sauce
----SAUCE:---1 can cream of chicken soup
1/2-3/4 cup milk
1/2 can diced green chilies; (freeze other half)
2 cups grated mild cheddar cheese
Spray cooking tray with Pam. Lay out 5-6 corn tortillas. Pour meat mixture over shells. Put 1/2 cup
cheese on meat. Lay out 5-6 more tortillas. Frost with soup mixture. Top with remaining cheese.
Bake at 350 for 30 minutes. Serve with lettuce and tomatoes on top.
FAJITAS By Vicki Allan
1/2 cup chicken broth
1/4 cup lime juice
1/4 tsp. garlic powder
1 Tbsp. fresh coriander leaves; minced
2 tsp. olive oil
1/2 tsp red pepper flakes
1/8 tsp. dried ground coriander
6 large flour tortillas
3 whole chicken breasts; skinned, boned,
Cut chicken diagonally in 1 inch strips.
Whisk all ingredients together except tortillas and chicken. Stir in chicken and let marinate at room
temperature for at least 30 minutes. Remove chicken from marinade and place in a single layer on
baking sheet. Broil chicken 6 inches from heat until chicken is firm to the touch, 4-5 minutes.
Warm tortillas in microwave for 30 seconds on high. Unwrap tortillas, top with chicken, salsa,
guacamole, tomatoes, cheese. Warm together for 30 seconds in microwave. Add lettuce or sprouts,
mushrooms and onions (sautéed together in microwave), sour cream. Roll up tortillas and serve
hot.
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FRESH SALSA OR PICO DE GALLO By Jill Hurst
1-2 cloves garlic
1 serrano or garden salsa chili
5-6 roma tomatoes
1/4 onion
1/4 green pepper
1/4 lime, squeezed with some pulp
1 large big Jim or Anaheim pepper
5-6 sprigs cilantro
1/4 tsp salt
Place garlic and Serrano chili in food grinder. Grind until finely chopped. Add rest of ingredients
and mix until coarsely chopped. Serve with chips or as a condiment on omelets, etc. I like the small
food choppers with the sharp razor like blades (As seen on TV!)
GUACAMOLE By Vicki Allan
2 Tbsp lime juice
3-4 ripe avocados
1/2 tsp garlic powder
3 green onions; diced
1/8 tsp. chili powder
2 Tbsp. mayonnaise
1/2 tsp seasoned salt
1/4 tsp pepper
Place all ingredients into a blender. Blend until smooth. Add tomato chunks or salsa to spice up.
For best results, let guacamole sit for an hour in refrigerator to combine the taste and flavor. Place
avocado pits in guacamole and cover to prevent browning.
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HONEY LIME ENCHILADAS WITH CILANTRO LIME RICE
6 Tbsp honey
5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb. chicken, cooked and shredded (2-3 large breasts)
4-6 flour tortillas
Monterey Jack cheese, shredded
16 oz. green enchilada sauce
Cilantro Lime Rice
2 cups hot cooked rice
2 small limes, juiced
1/2 cup cilantro, chopped
1 tsp salt
Enchiladas:
1. Mix together honey, lime juice, chili powder, and garlic together and toss with chicken. Let it
marinade for a few minutes.
2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.
3. Fill tortillas with chicken and cheese and put in pan.
4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.
5. Bake at 350 for 30 minutes until brown/crispy on top.
Rice:
Mix
It's the best to eat a bite of enchilada with a bit of rice! Yummy! It's a flavor explosion in your
mouth!
MEXICAN CASSEROLE By Leah Gregg Campbell
1 cup uncooked rice
2 cups water
1 large can tamales
1 large can chili (Wolf Brand)
1 cup cheese (jack and cheddar)
Spread rice and water in bottom of casserole dish. Remove paper from tamales and spread over
rice. Cover with chili. Bake in over on 350° until bubbly (about 30-45 minutes). Add enough
cheese to cover well (about 1 cup).
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MEXICAN CASSEROLE Error! Bookmark not defined. by Kimberly Allan
1 lb. chicken, cooked and shredded
1 can black beans, drained
1 can kidney beans, drained
1 can corn, drained
1 can tomato sauce
1 c. salsa
1 c. diced red onion
1 green pepper, chopped
¼ c. chopped fresh cilantro
1 T. minced garlic
salt and pepper to taste
6 oz. Monterey jack cheese
6 oz. sharp cheddar
tortilla chips
Garnish with:
2 c. diced tomatoes
1 c. sour cream
½ c. chopped fresh cilantro leaves
Preheat oven to 350°. Grease 9x13 pan. Scatter crushed tortilla chips evenly on bottom. Combine
chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a
bowl. Place ½ mixture evenly in baking dish. Combine cheeses, and then sprinkle ½ over the
mixture. Cover with remaining half of the chicken and bean mixture and sprinkle remainder of
cheese on top. Bake 30 mins.
Note: I like to cook the casserole without the tortilla chips so that they are not soggy. I crush them
right onto the serving plates and then top with casserole and garnishing when I serve it. I like to
throw 1 lb. of frozen chicken tenders or breast in a crockpot in the morning. I turn it on low and it
is done by afternoon and very easy to shred for the casserole
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MEXICAN LASAGNA By Laurel Stewart via Tammy Hay
8-10 Corn tortillas cut into fourths
chicken, chopped and cooked
1 cup sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
14 oz salsa
1 lb cheese
1 medium onion, chopped
1 tsp garlic
1 can chopped green chilies
1 can sliced black olives
Heat soup, onion, sour cream, salsa, garlic, and green chilies and combine with cooked chicken.
Layer tortillas, sauce mixture and cheese in a greased 9x13 pan—2 layers. Top with tortilla,
cheese, and olives. Bake at 350 for 30 minutes.
MEXICAN RICE By Cherri Hart
2 cups cooked rice
1 cup sour cream
1 cup shredded cheese
¾ to 1 cup salsa
Combine above ingredients. Add ½ cup cheese to top, sprinkle lightly with paprika. Bake in
covered casserole dish 350ْ for 30 minutes. Excellent with chips and avocado dip.
MEXICAN STACKUPS By Vicki Allan
1 bag(large) corn chips or tortilla chips warmed
1 1/2 lbs. ground beef cooked
1 can refried beans
2-3 Tbsp. bacon grease
shredded mild cheddar cheese
salsa
1 head shredded lettuce
diced fresh tomatoes
sour cream
1 can(small) sliced olives
chopped onions
(Beef can be optionally seasoned with onion, cumin, salt, pepper, and chili powder to taste.)
Warm refried beans in microwave with bacon grease. Arrange food in serving dishes, in the order
listed, around a table or along a buffet. Each person taking a dinner plate serves himself, layering
the items.
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MEXICO HOLIDAY SALAD By Jeff Duncan
1 avocado, peeled and sliced
1/4 cup chopped green onions
1 cup shredded cheddar cheese
1/2 lb lean ground beef
1 cup halved cherry tomatoes
1 cups crisp corn chips
1 small head iceberg lettuce
---Dressing--1 cup sour cream
1 tsp. beau Monde
1 Tbsp. garlic flavored red wine vinegar
1 tsp. chili powder
For dressing, mix together sour cream, Beau Monde, chili seasoning, vinegar. Brown ground beef
and drain on paper towels. Toss all salad ingredients together lightly, then add dressing and toss
with corn chips and serve at once.
NACHOS By Leah Gregg Campbell
jalapeno peppers slices
tostitoes - regular or round
1 can old el Paso/Taco Bell Refried Beans; low fat, spicy
Colby jack cheese, grated
bell peppers (green); sliced
2-3 roma tomatoes, chopped
cooked chopped chicken breast; optional
Spread tostitoes on large platter or 2 dinner plates. Warm beans in microwave. Put about 1
tablespoon water in beans to make them easy to work with. Spread beans over chips, then add
green peppers, tomato, and chicken. Top with cheese. Cover well. Add pepper slices. Cook in
microwave until cheese in completely melted.
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REFRIED BEANS By Pati's Mexican Table
Makes: 4 cups
1 pound or about 2 1/4 cups, Pinto, Peruvian, or Black beans
1 white onion, about 1 pound, peeled of outer skin, divided
8 cups of water, may add more if necessary
1 Tbsp. kosher or sea salt, or to taste
3 Tbsp. safflower oil
Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough
water to come up to at least 3" above the top of the beans, about 10 cups of water. Incorporate the
onion and bring to a boil. Let the beans simmer, partially covered, for about 1 1/2 hours, until the
beans are soft and then add the salt. Don't add the salt in the beginning or it will toughen the beans.
Let them continue simmering, for about another 15 minutes, or until the beans are so soft they
come apart if you hold one between your fingers, and the broth has thickened to a soupy
consistency. If the beans are not yet soft and the broth is drying out, add more water. Remove the
onion with a slotted spoon.
Take 2 cups of the bean liquid and all the beans and puree them in the blender.
In a large sauté pan over medium high heat, pour the oil and heat until hot but not smoking, about 1
to 2 minutes. Add the onions and let them sauté for about 3 to 4 minutes, until they have softened,
become translucent and have started to slightly brown along the edges.
Add the bean puree over the sautéed onion, and let them season and thicken for about 10 to 15
minutes, stirring occasionally. If the beans are bubbling way too much, lower the heat a little to
medium-low heat. Let them continue thickening, until they have achieved a thick puree
consistency and are somewhat pasty looking. It depends on your liking, some people like them
thicker and some people like them with a softer consistency. While it depends on how you like
them, they are mostly cooked until they can hold a shape when scooped with a spoon.
(Copyright 2010-2011 Mexican Table)
SALSA By JaNell Spencer
2 lg. cans stewed tomatoes
1 (14 ½ oz) can Mexican style stewed tomatoes
1 clove garlic, cut into ¼’s and put in blender
¾ of a bunch of Cilantro (leafy part mostly)
1 tomatilla
1 or 2 Jalapeño (take out seeds)
1 med onion (chopped)
½ lime
Chop all ingredients, except lime, with a food processor and mix in bowl. Squeeze lime into
mixture. (Best next day)
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SALSA (BLACK BEAN MANGO) by Liz Hay
1 can Organic Black Beans
1 large Mango (or Pineapple)
1 large tomato
1 bunch of Cilantro
1 large Jalapeño
Thoroughly rinse can of black beans and drain. Dice mango, tomato, jalapeno, and cilantro in
mixing bowl and toss in black beans. Chill in refrigerator for 30 minutes. Garnish with sour
cream. For more variety, add fresh avocado and/or corn. Makes one serving!
SANTE FE CHICKEN By Debbie Nelson
¼ cup margarine
1 medium onion chopped
1 can cream of mushroom
1 can cream of chicken
1 cup sour cream
1 Ro-tel tomatoes
6 large flour tortillas (tear into bite size pieces)
2 cups cubed chicken breast
2 cups shredded cheddar cheese
Cook onion in margarine until tender. Add soups, Ro-tel chicken, and sour cream. Mix well.
Alternately layer tortillas, soup mixture, add cheese. Bake at 325 for 40 min.
SOUR CREAM ENCHILADAS By Kathy Allan
2 cans cream of chicken soup (undiluted)
1 pint sour cream
1 can diced green chilies
cheese
1 1/2 lbs. hamburger with chopped onion
1 can(large) chili-con-carne with beans; optional
Mix soup, sour cream, and chilies to make sauce, then brown hamburger with onion and add chilicon-carne with beans (if desired).
Grate cheese. Roll up cheese and hamburger mixture in large flour tortillas. Put rolled tortillas in
large (9x13) dripper. Pour sauce over and sprinkle with more cheese. Bake 45 minutes at 350
degrees.
Serve with shredded lettuce, diced tomatoes, salsa, guacamole, chips, etc.
I let people make their own up at the table. Serves 8.
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SOUR CREAM ENCHILADAS (REBECCA) By Rebecca Carman
10 medium flour tortillas
1 can cream of chicken soup
1 cup sour cream
2 oz can green chilies
1/4 cup green onion, diced
1/2 lb cheddar cheese, grated
1 can refried beans
1 lb ground beef
Mix soup, sour cream, onion, and chilies. Brown ground beef and add beans. Fill tortillas with beef
mixture. Roll and place in 9x13 inch pan. Pour soup mixture over and top with cheese. Bake at
350°F for 30 minutes.
TACO BAKE By Mindy Hay
1 lb. ground beef
1 can (10 3/4 oz) tomato soup
1 cup salsa
1/2 cup milk
6 flour (or 8 corn) tortilla’s; cut into 1” pieces
1 1/2 cup shredded cheddar cheese; or jack/Colby mix
1 can(small) sliced olives
In skillet over medium high heat, cook beef until browned - pour off fat. Add soup, salsa, milk and
1/2 cheese and olives. Spoon into 2 qt. shallow baking dish. Cover. Bake at 400 degree for 30
minutes. Sprinkle with remaining cheese. Serves 4. Garnish with sour cream.
TACO CHICKEN DISH By Joyce Miskin
Pan fry 3 chicken breasts in oil seasoned with salt and pepper. Cut into cubes or shred and set
aside. (Increase or decrease depending on number being served.)
2 - 14 oz. cans cubed tomatoes (any variety)
1 can olives sliced (or one can pre-sliced olives)
1 can (4 oz.) chopped green chilies drained
1 Tbsp. dehydrated onions (reconstitute in water)
1 pkg. taco seasoning (Schillings or McCormick)
½ tsp. salt
1/4 tsp. garlic powder
Combine ingredients in large pan and heat.
Combine the following and add to above ingredients. Stirring until thickened.
1-2 cup chicken broth
1/3-1/4 cup cornstarch
Serve on top of crushed tortilla chips. Top with sour cream and grated cheddar cheese.
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TACO TIME DINNER By Debbie Allan
----MEAT MIXTURE:---turkey or chicken
1 bunch broccoli, cooked
2 cups Colby or cheddar cheese
1/3 lb. mushrooms
1 sautéed onion
1 cup cooked rice
----SAUCE:---1/2 cup sour cream
dash lemon juice
1 can cream of chicken soup
Spray 9x13 pan with Pam. Place 8 to 10 folded flour tortillas in pan. Fill each with meat mixture.
Top with sauce. Top with shredded cheese. Bake 1/2 hour at 325-350.
TACOS (LEAH) By Leah Gregg Campbell
3 lbs. lean ground beef
lettuce, shredded
2 stalks celery
fresh tomatoes
1 medium onion, chopped
2 canino seeds
taco sauce
fresh cilantro
taco shells
2 Tbsp. butter
Colby jack cheese, grated
Sauté chopped celery and onion in butter. Add ground beef and brown until well done. Season with
canino, salt, and pepper. Cook taco shells as directed. Fill with meat, lettuce, tomatoes, onions,
cheese, cilantro, and sauce.
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TACO SOUP By Lori Allen
1 medium onions, diced
1 lb ground beef, browned
1 pkg taco seasoning mix
1 tsp. cumin
Salt
pepper
32 oz Mexican Style Stewed Tomatoes
32 oz red kidney beans (or white navy); drained
1 can corn; drained
16 oz tomato sauce
Salsa
avocado
chips
sour cream
grated cheddar cheese
Brown meat with onions and spices. Add drained vegetables/beans. Simmer.
Serve with chips, avocado, sour cream and cheese.
TOSTADAS By JaNae Hay
1 lb. ground beef, browned
2 cans refried beans
1 envelope dry taco seasoning mix
8 oz. can tomato sauce
1/2 cup water
10 tostada shells
1 1/2 cups shredded lettuce
2 tomatoes, diced
1/2 lb. shredded cheddar cheese
1 can sliced black olives
1 pint sour cream
Guacamole
salsa
Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker.
Cover and cook on low for 6 hours. Crisp tostada shells and spread hot mixture on shells and top
with remaining ingredients.
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MISCELLANEOUS:
Many years ago I remember hearing a woman speak about household responsibility. She said that
as long as a woman does all of the household chores, they will be considered women’s work and
will be undervalued. It wasn’t enough that he mowed the lawns and she cooked the dinner. True,
both were helping, but a man would tend to devalue the woman’s efforts because he had no idea
how difficult or important her activities were. I remember marching home to tell my husband what
I had learned and informed him that we would rotate through a list of chores. He fought me at first,
but finally gave in. We had a few children at the time. I put all of the weekly tasks on a paper wheel
(vacuuming, bathrooms, kitchen, dust, laundry) and attached it to a square piece of poster paper
containing the names of family members. Each week we would rotate the wheel so each person got
a different task. When the kids were little, Steve or I would be assigned to help them complete their
tasks. It was amazing how well it worked. Not only did each person know how to do each chore,
but they understood how much time it took. I would often hear one of them yell out, “Hey, pick up
your shoes. I just cleaned that room.” It was music to my ears. I no longer felt like the burden of the
house rested totally on my shoulders. When company was expected, the family could quickly
spruce things up.
The chore wheel worked so well, I added a new wheel for daily tasks (cook, dishes, set, unload,
clear, mop, pickup). We had seven in our family, so everybody had a set day to cook. As the
children have left home, we have modified the schedule to omit cooking on busy days. We try to
work out the schedule so you don’t have to cook the same night as soccer practice or dance lessons,
and we change things around every few months. The kids love deciding what meal we will have. It
ended up being a real money-saver. What Mom would choose to have macaroni and cheese every
week? Plus, it allowed each person to have a voice in what meals we ate. At first it seemed to be a
bomb as they kids would announce what they wanted and then wander out to play. Well, I figured,
at least they are learning the basic components of a meal - that you don’t have mashed potatoes and
French fries. I wondered if it would really work. It just took time.
We have done it for years. My husband is a great cook, and actually enjoys it. All the kids can
cook. Each have had spells where they were the one who prepared Sunday dinner. Even our sixteen
year old son can do a meat and potato meal complete with rolls and dessert.. All know what it is
like to have dishes on Sunday when the cleanup is always much worse. The kids get a real thrill out
of being invited over to Grandma’s for dinner - “Oh good, I don’t have to do the dishes.” On the
other hand, when we have company for dinner, everyone knows what has to be done and helps out.
This makes entertaining so much less stressful.
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261
BEAU MONDE SEASONING By Vicki Allan
1 Tbsp. ground cloves
1 1/4 tsp. ground cinnamon
1 Tbsp. salt
1 Tbsp. ground bay leaf
1 Tbsp. ground allspice
2 Tbsp. black pepper
1 tsp. ground nutmeg
1 tsp. ground mace
1 tsp. celery seed
2 Tbsp. ground white pepper
Mix well and store in tightly closed jar.
DRAIN CLEANER By Deb Whipple
1 cup Salt
1 cup baking soda
1 cup vinegar
2 quarts boiling water
Pour salt, baking soda, and vinegar down the drain. Follow with the boiling water. For stubborn
clogs you can repeat the steps. It really works!
HOMEMADE DRY ONION SOUP MIX
4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon pepper
¼ tsp. garlic powder
FINGER JELL-O By Trisha Tucker
4 packages knox gelatin
9 oz jell-o (3 packages)
4 cups boiling water
Mix gelatins. Add water. Pour into shallow pan. Chill.
GLASS CLEANER By Consumer Reports
1/2 cup sudsy ammonia
1 tsp detergent
1 pint 70% isopropyl rubbing alcohol
Add enough water to make a gallon.
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262
GREAT PLAY DOUGH By Cherri Hart
1 cup flour
1/4 cup salt
2 tsp. cream of tartar; optional
1 envelope unsweetened Kool-Aid
1 cup water
1 Tbsp. vegetable oil
Mix dry ingredients in saucepan. Add water and oil. Stir over medium heat 2-3 minutes until it
forms a ball. Knead for one minute. Refrigerate in airtight container.
HOMEMADE ITALIAN SEASONING
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. dried parsley flakes
1 tsp. rosemary
1 tsp. thyme
1/2 tsp. paprika
1/2 tsp. black pepper
Mix together and store in a tightly covered container. Makes 2 ounces of dry mix. Use to taste with
oil and vinegar for salads or as seasoning.
PEANUT BUTTER PLAYDOUGH By Cherri Hart
1 cup smooth peanut butter
1 cup corn syrup
1 ½ cup powder milk
1 ¼ cup powder sugar
Mix in large bowl, knead to blend
PLAY DOUGH By Michelle Miskin
2 cups flour
1 Tbsp. alum
1 cup salt
2 cups boiling water
2 Tbsp. baby oil
Mix flour, salt, and alum (a spice). Add boiling water and mix. Knead in baby oil.
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263
PUMPKIN SEEDS By Peni Floyd
Boil seeds in salt water (1 Tbsp salt to water)
Boil 10 minutes and lay out to dry
Melt:
3 Tbsp butter
1 tsp Worcestershire sauce
1 tsp salt
Mix 2 cups boiled seeds in mixture. Bake at 300. stir every 10 minutes
WHITEN SOCKS By Barbara Paxton
1 cup powdered tide
1 cup bleach
1 cup cascade (dishwasher soap)
Fill plastic bucket with hot water. Dissolve above ingredients. Add socks and soak all day (or all
night). After soaking, empty the socks and liquid into the washing machine and run through a
regular cycle.
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264
ORIENTAL:
Dear Abby helps us do that with a list of Ten Rules for a Happy Marriage from a couple who
reached their 50th anniversary and successfully made their marriage a promise for life.
1. Never both be angry at the same time.
2. Never yell at each other unless the house is on fire.
3. If one of you has to win an argument, let it be your mate.
4. If you must criticize, do it lovingly.
5. Never bring up mistakes of the past.
6. Neglect the whole world rather than each other.
7. Never go to sleep with an argument unsettled.
8. At least once every day say a kind or complimentary word to your life partner.
9. When you have done something wrong, admit it and ask for forgiveness.
10. Remember it takes two to make a quarrel.
Someone else said the difference between a successful marriage and an unsuccessful one is leaving
just a few things unsaid each day.
Ogden Nash: “To keep love brimming in the loving cup, When you’re wrong admit it and when
you’re right shut up!”
BATTER FOR SWEET AND SOUR
2 eggs
3/4 cup flour
1 tsp. baking powder
1/2 cup cold water
3/4 tsp. salt
Mix above with wire whip. Let set for 20-30 minutes. Cut chicken or pork into 1 inch pieces and
pound until tender. Pounding also produces flatter pieces that cook better. Dip meat into batter and
fry in hot oil. Drain and add to sauce. (Fish also works, but don’t pound.)
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BEEF AND BROCCOLI By Monique Butler
1 lb. flank steak
3 Tbsp. soy sauce
1 Tbsp. apple juice or water
2 Tbsp. low sodium chicken broth
5 Tbsp. oyster flavored sauce
1 Tbsp. light brown sugar
1 tsp. Asian Sesame oil
1 tsp. cornstarch
6 garlic cloves
1-inch piece ginger
3 Tbsp. peanut or vegetable oil
1 1/4 lbs. broccoli florets
1/3 cup water
1 small red pepper
3 medium scallions
Cut flank steak into 2-inch wide strips with the grain then slice across the grain into 1/8-inch thick
slices. Finely mince garlic cloves or press through a garlic press. Mince ginger. Cut broccoli
florets into bite-size pieces, trim stems, peel and cut on diagonal into 1/8-inch thick slices. This is
about 2 broccoli crowns. Core, seed and cut red pepper into 1/4-inch thick pieces. Slice scallions
1/2-inch thick on diagonal. Combine beef and soy sauce in medium bowl. Cover with plastic wrap
and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk apple juice or
water, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch in measuring cup.
Combine ginger, garlic and 1 1/2 tsp. peanut oil in a small bowl. Drain beef and discard liquid.
Heat 1 1/2 tsp. peanut oil in 12-inch non-stick skillet over high heat until smoking. Add half of
beef to skillet and break up clumps. Cook without stirring for one minute. Then stir and cook until
beef is browned around the edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2
tsp. peanut oil in skillet and repeat with remaining beef. Add 1 Tbsp peanut oil to now empty
skillet and heat until just smoking. Add broccoli and cook 30 seconds, add water, cover pan and
lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Transfer to paper towel
lined plate. Add remaining 1 1/2 tsp. peanut oil to skillet; increase heat to high and heat until just
smoking. Add bell pepper and cook, stirring frequently until spotty brown, about 1 1/2 minutes.
Clear center of skillet, add garlic and ginger to clearing and cook, mashing mixture with spoon
until fragrant, 15-20 seconds. Then stir mixture into peppers. Return beef and broccoli to skillet
and toss to combine. Whisk sauce to recombine. Then add to skillet. Cook stirring constantly
until sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter.
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CHICKEN STIR FRY WITH ORANGE GLAZE By Michelle Miskin
2 chopped green onions
1 minced glove garlic
1-2 cups sliced carrots
1 cup sliced zucchini
1 cup chopped broccoli
1 cup slice mushrooms
1 cup chopped cauliflower
1 cup shredded cabbage (optional)
CHICKEN:
2 chicken breasts cut in cubes
1/2 cup flour
1 tsp season salt
Mix flour and season salt in bag. Place chicken in bag and shake to coat.
SAUCE:
1 1/2 Tbsp cornstarch
1/2 cup soy sauce
2/3 cup orange juice (plus 1/3 for later)
1 Tbsp sugar
1/4 tsp pepper
Mix well and set aside.
Set wok at 375 and add 2 Tbsp peanut oil. Sauté chicken, garlic, and onions in oil. Cook for five
minutes or until chicken is done. Add 1/3 cup orange juice. Add vegetables and let steam for 3
minutes. Push cooked vegetables aside leaving center clear. Add sauce to center and cook until
thick and bubbly. Stir altogether and serve over rice. (If needed, add extra water. Don’t add extra
orange juice or will become too concentrated.)
CHICKEN TERIYAKI By Jill Hurst
1 cup soy sauce (shoyu)
1 cup sugar
2 Tbsp. mirin (at oriental specialty shop)
1 Tbsp. onion, grated
1 tsp. fresh ginger or 1/2 tsp powdered
1/2 tsp. sesame oil; or 1 Tbsp vegetable oil
2 chickens, in pieces
Mix soy sauce, sugar, Mirin, onion, ginger and sesame oil in bowl. Add chicken pieces. Cover.
Refrigerate 1 hour or more. Put chicken in baking dish. Pour in soy sauce mixture. Turning
occasionally, bake at 400 for 1 hour.
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CHINESE FRIED RICE By Michelle Miskin
RICE:
2 cups water
1/2 tsp salt
1 Tbsp margarine
1 cup rice
SAUCE:
3 Tbsp oil
2 beaten eggs
1/2 cup diced cooked ham
1/4 cup fresh mushrooms, finely chopped
1/4 cup thinly sliced green onions
3 Tbsp soy sauce
Add ingredients for rice in medium sauce pan. Bring to a boil. Reduce heat to low. Cover tightly
and cook for twenty minutes.
In fry pan, heat 1 Tbsp of oil. Add beaten eggs and cook until set (without stirring). Invert fry pan
over large plate to remove cooked eggs. Cut into strips. Heat remaining oil and cook ham,
mushrooms, and green onions for four minutes or until vegetables are tender. Add cooked rice and
egg strips. Sprinkle with soy sauce.
CHINESE GREEN BEANS By Vicki Allan
1 lb green beans; trimmed
2 Tbsp soy sauce
1 tsp cornstarch
1 tsp brown sugar
1 tsp sesame oil
1/4 tsp red pepper flakes
2 tsp peanut oil
1 tsp minced garlic
1 tsp ginger root; minced (can use purchased minced ginger)
Steam green beans until crisp tender, about 5-10 minutes (depending on desired crispness). Stop the
cooking by running them under cold running water. Drain. Meanwhile, mix soy sauce, 2
tablespoons of water, cornstarch, sugar, sesame oil and crushed red pepper in a small bowl until the
cornstarch is well dissolved. The dish can be prepared up to this point, several hours in advance.
Heat peanut oil in a large skillet, or wok over medium-high heat. Add beans and stir-fry 3 minutes,
until beans are very hot and start to char in spots. Add garlic and ginger root. Continue stir-frying
2 minutes. Pour in soy sauce mixture. Toss beans constantly until beans are evenly coated and
glazed, about 1 - 3 minutes. Serve immediately.
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EASY HAM STIRFRY By Sharalyn Duncan
2 Tbsp. vegetable oil
1 cup celery
1/2 cup onion chopped
1/2 cup green pepper, chopped
2 cups cooked ham
garlic powder
pepper to taste
2 cups cooked rice
2 slices bacon, fried and crumbled
2 Tbsp. soy sauce
Pour oil into preheated non-stick skillet. Add celery, onion, and green pepper. Stir fry two minutes
or until veggies are tender and crisp. Add ham, garlic powder, and pepper. Stir fry another 3-4
minutes. Add rice, bacon, and soy sauce.
FRIED RICE By Lee Hurst
4 Tbsp. lard
5 green onions
4 eggs
4 cooked pork chops,; cut in cubes
12 oz. rice - steam
soy sauce to color
Sauté onions in lard. Add meat. Add eggs and cook until set. Add rice and soy sauce.
FRIED RICE By Joan Miskin
Fry ½ - 1 pound hamburger.(May add diced onion and bacon or ham.)
Add to meat:
1 tsp. garlic powder
2 Tbsp bouillon
1 tsp. paprika
¼ - 1 tsp cayenne pepper
optional – 1 cup diced leeks or green onions
Fry together and add 2-3 cup cooked rice. Serve with over easy egg on top.
GINGER ROOT By Laura Wolford
A great way to store ginger root is to put in a Ziploc bag and freeze. You can then grate it as you
need it.
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JILL’S BEEF’N’BROCCOLI STIR FRY By Jill Hurst
1 steak, any kind; sliced thinly
1 head broccoli, cut into small pieces
1-2 onions; cut lengthwise
----SAUCE---1/2 cup soy sauce
1/2 cup water
1/4-1/2 cup mirin
1-2 Tbsp. corn starch
1 Tbsp. sugar
Sauté vegetables until just tender in small amount of oil in wok. Remove. Stir fry steak until
desired doneness. Add vegetables. Cover with sauce: Serve over rice.
KOREAN BEEF By Michelle Miskin
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain
most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer
for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
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NUT CHICKEN By Relief Society
1/2 lb. broccoli
1 red or green bell pepper
1 medium onion
2 whole boneless chicken breasts
oil
soy sauce
corn starch
1 tsp. Monosodium glutamate (MSG)
salt
1/2 cup chicken broth
1 tsp. grated ginger
1/8 tsp. dried red or green pepper
1 clove garlic
1/2 cup nuts (cashews, almonds, or peanuts)
Cut broccoli, pepper, onion, and boneless skinned chicken into 1” pieces. Mix 1 Tbsp oil, 2 tsp soy
sauce, and 1 tsp. corn starch in small bowl. Stir in chicken to coat. Cover and put in fridge for 30
minutes. Add 1 tsp MSG and 1/2 tsp salt. Mix chicken broth, grated fresh ginger, 1 Tbsp soy sauce,
and 2 tsp. corn starch and set aside. Heat 1 Tbsp oil in fry pan. Stir fry chicken mixture and dried
red pepper. Remove from skillet. Stir fry onion, garlic, and red bell pepper. Add broccoli and stir
fry. Add 1/4 cup water and steam for a few minutes. Add chicken and broth. Cook stirring until
thickened. Take off heat and add 1/2 cup nuts. Serve with rice.
NUTTY BEEF STIR FRY By Sharon Salisbury
1 1/2 lb sirloin steak, in 1/8 inch strips
1/2 cup soy sauce
1/2 tsp. garlic powder
1 Tbsp. sesame oil
1 medium Walla Walla onion, sliced
3 large carrots, cut into julienne strips
1 lb broccoli flowerets
3 pkg chicken flavor Smack Ramen
Stir together soy sauce, garlic powder, and sesame oil. Marinate beef strips for about 10 minutes.
Meanwhile prepare vegetables. Sauté steak with juices in slightly oiled electric skillet until tender.
Add vegetables, stirring occasionally. Barely cook until vegetables are still crispy and brightly
colored. Season with pepper. Meanwhile prepare noodles according to package directions, except
only use half the water and two of the seasoning packets. Slightly drain liquid before adding flavor
packs. Immediately serve stir fry, nestled on a platter of noodles. This is a colorful, attractive, easy,
and very nutritious meal with about six servings.
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PAD THAI By Home By Design
Prep Time: 25 minutes
Cook Time: 45 minutes
Serves: 4
Sauce:
1/8 cup nam pla (fish sauce)
3/4 cup water
2 Tbsp. brown sugar
1 tsp. cayenne pepper
2-4 serrano chili peppers, minced (I leave out)
Stir-Fry:
8 ounces rice noodles (or vermicelli)
1/2 pound cooked shrimp, peeled and deveined
3 Tbsp. plus 1 tsp. olive oil
2 eggs, lightly beaten
3/4 pound chicken breast, cut into 1-inch strips
6 garlic cloves, minced
6 green onions, cut into one-inch slices
1 tsp. paprika
1/2 cup unsalted peanuts, finely chopped
3 Tbsp. chunky-style peanut butter
Garnish:
3 cups cooked white rice
1/2 cup bean sprouts
4 lime wedges
4 Tbsp. unsalted peanuts, finely chopped
Combine sauce ingredients in a small bowl and set aside.
Place 6 cups water in a wok or large stir-frying pan and bring to a boil. Add noodles and cook for
4 minutes. Drain and rinse with cold water; drain well. Place noodles in a large bowl. Add shrimp
and 1 Tbsp. olive oil and toss well. Set aside.
Add another tablespoon of oil to the pan and heat over medium-high. Add eggs and stir-fry for one
minutes. Add eggs to noodles and toss gently. Add another tablespoon of oil to the pan. Add
chicken and garlic and stir-fry over medium-high heat for about 5 minutes. Add to noodle mixture.
Add a teaspoon of oil to the pan. Add onion and paprika, and then gradually stir in the peanuts.
Stir-fry for one minute. Add the sauce mixture, peanut butter, and noodle mixture to the pan.
Continue cooking and stirring for another 3 minutes. Remove from heat. Cover and refrigerate if
not serving immediately; reheat prior to serving.
To serve, pile rice on 4 plates, top with Pad Thai noodle mixture, then bean sprouts, and garnish
with a lime wedge and a tablespoon of peanuts.
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SANTE FE STIR FRY By Sharalyn Duncan
1 envelope Lipton Recipe Secrets Onion Soup Mix; (can use onion-mushroom)
1/4 cup olive or vegetable oil
1/4 cup water
1 Tbsp. lime juice (optional)
1/2 tsp. Lawry’s garlic powder with Parsley
1 lb boneless chicken breasts; cut into strips
2 cups frozen assorted vegetables; partially thawed, drained
hot cooked rice
In large skillet, blend onion soup mix, oil, water, lime juice, and garlic powder. Let stand five
minutes. Bring soup mixture to a boil. Stir in chicken and vegetables. Cook uncovered 5 minutes,
stirring frequently, until chicken is done. Serve over rice. Garnish, if desired, with chopped parsley
and lime slices. Makes 4 servings.
STIR FRY By Jill Hurst
3 whole chicken breasts, stripped
2 Tbsp. peanut oil (or broth)
1-2 cups celery
1-2 cups broccoli
1/2 cup green onion
1 1/2 cups sugar peas
4 oz. can mushrooms; drained
1/4 cup chicken broth
water chestnuts (optional)
cabbage (optional)
2 Tbsp. corn starch
Sauté chicken in oil, about three minutes. Add remaining ingredients and stir fry. Cover and steam
one and a half minutes. Stir in 1 1/4 cups chicken broth. Add 1/4 cup soy sauce, 2 Tbsp. sherry,
pepper. Stir until slightly thickened. Serve over rice.
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STIR FRY (STEVE) By Steve Hurst
1 lb chicken or turkey breasts
carrots
onions
sugar peas
celery
cabbage
mushrooms
green peppers
Slice all ingredients into thin strips.
As you cook, season with soy sauce, 1 tsp. granulated sugar, pepper, garlic powder, Accent. Cook
meat in small amount of oil or chicken bouillon until done. Remove from heat. Cook carrots until
almost tender. Push to outer edges of wok or fry pan. Add celery and onions. Cook until almost
tender. Add remaining ingredients and cook until done. Add meat.
Serve over rice. (Sunbird Stir Fry powder is also good.)
STIR FRY By Michelle Miskin
1 Tbsp oil
1/2 pound turkey or chicken, cut into small pieces
1/3 onion, sliced
1/3 green pepper, sliced
1/2 cup jicama, sliced thin
1 1/2 cup vegetables, sliced thin (carrots/celery/peas; broccoli/cabbage; mushrooms/cauliflower)
SAUCE, mix and set aside:
1 Tbsp cornstarch
3 Tbsp soy sauce
1/4 tsp ground ginger
1/8 tsp garlic powder
2/3 cup water
1/2 tsp sugar
1 seasoning packet from chicken flavored ramen noodles
2 packages ramen noodles cooked in four cups boiling water for 3 minutes. Drain.
Place vegetables and jicama in microwave bowl with 1 Tbsp water. Cover and cook on high for 3
minutes or until vegetables are tender/crisp. Stir fry meat, onion, and green pepper in hot oil for
about 8 minutes or until meat is done and vegetables are tender. Stir in sauce and cook until
thickened and bubbly. Cook and stir for two more minutes. Add cooked vegetables. Cook 3
minutes. Serve over noodles.
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STIR-FRY BEEF By Relief Society
1 lb. beef sliced across grain
1/2 cup snow peas; rinsed and trimmed
fresh ginger sliced
broccoli; in small pieces
1 Tbsp. soy sauce
fresh bean sprouts; cleaned
1 cup beef broth
red onion; sliced
2 Tbsp. corn starch
green or red pepper; cut in 1” chunks
1 can water chestnuts; drained
any fresh veggies
1 can bamboo shoots; drained
Cut all ingredients before starting. In 1 Tbsp. hot oil, stir fry ginger and garlic (if desired). Add beef
that has been marinated in 1 Tbsp. soy sauce. Stir fry until beef is no longer pink. Remove beef and
ginger. Add veggies. Stir fry. Remove. Add broth mixture and beef. Cook and stir until thick. Add
veggies. Stir and cook together 1-2 minutes. Serve over rice. You can make your own bean sprouts
as follows: In the bottom of a flat Tupperware container, place two layers of paper toweling. Get
wet, but all liquid should be absorbed. Scatter whole mung beans (available at oriental shop) over
paper towels. Be careful not to get too many, each seed starts a large sprout. Put on lid, but dont
seal tight. Add water every few days. Within 7- 10 days you will have a crop of bean sprouts.
SUKIYAKI By Toshi Miya
2 lbs sirloin, tenderloin, or prime rib
1/2 pound fresh spinach (optional)
4 stalks Chinese cabbage (if available)
1 large onions; sliced
1 bunch green onions, cut in 2 inch strips
1/2 bunch shirataki (yam noodles); or saffron noodles
1 cup fresh mushrooms, sliced
1 cake tofu (soybean cake, optional)
----SAUCE---1/2 cup soy sauce
2 Tbsp. sugar
1/2 cup water
1 tsp. ajinomoto (accent)
1/2 cup mirin or cooking sherry
Soften noodles in warm water. Slice meat very thin. Set electric skillet at 400 with small amount of
vegetable oil. Cook all ingredients with the sauce.
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SWEET AND SOUR
2 lbs. boneless pork loin or chicken; cut into 1/2 inch strips
----SAUCE---1 cup pineapple juice
1/2 cup chicken stock
1/3 cup vinegar
1/4 cup brown sugar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
2 tsp. Worcestershire sauce
----VEGETABLES---1 can pineapple chunks; drained
1 green peppers
1/4 cup onion slices
1 cup sugar peas
Cut 2 pounds lean boneless pork loin or chicken or turkey into 1/2-inch strips 2 inches long. In a
wok or skillet, brown the meat in 2 Tbsp. hot vegetable oil or bouillon. Drain on paper towel.
Cook the sauce until slightly thickened. Add the meat and simmer, covered about 20 minutes. Add
vegetables. Cook uncovered 10 minutes. Serve over rice.
SWEET AND SOUR PORK By Vicki Allan
8 oz. can chunk pineapple; reserve juice
1 large green pepper; cut in 1” chunks
1 large tomato; cut in 1” squares
1 small onion; cut in 1” squares
pork
----SAUCE:---1 cup pineapple juice and water
5/8 cup sugar
3 Tbsp. soy sauce
1/4 cup catsup
2 Tbsp. corn starch
1/3 cup vinegar
Use as much pork as you like. Cut it in 1” squares and marinate in soy sauce. Coat marinated pork
with corn starch and fry in deep hot oil. Set aside. To make sauce, mix sugar and corn starch
together. Add enough water to reserved pineapple juice to make one cup. Add other ingredients.
Bring to boil. Stir frequently until thickened. Add vegetables and pork. Serve immediately with
rice.
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SWEET N’ SOUR SAUCE By Cherri Hart
5 Tbsp. vinegar
1/2 cup sugar
1/2 cup catsup
5/8 cup cold water or part pineapple juice
2 Tbsp. corn starch
2 tsp. salt
2 tsp. sesame oil
1/3-1/2 green pepper; diced
1/2 can pineapple pieces
Steam pineapple and green pepper 10-15 minutes. Add remaining ingredients and simmer 10- 15
minutes until thick. Serve over cooked rice.
TERIYAKI CHICKEN By Lori Hurst
deboned chicken breasts
1 can pineapple slices; reserve juice
----MARINADE:---1/2 cup soy sauce
2 Tbsp. vegetable oil
1/3 cup pineapple juice
1 tsp. garlic powder
1/2 cup brown sugar
1/2 tsp. ground ginger
1/4 cup cider vinegar
Marinate 3 hours. Broil 15 minutes. Baste. Broil and baste pineapple. You can make a sauce for the
rice by boiling marinade and adding a few tablespoons of corn starch.
THAI CHICKEN SESAME NOODLES By Brittney Miskin
1 C prepared Good Seasons Oriental Sesame salad dressing (divided) (I just bought kraft asian
sesame dressing and it worked fine)
1 pound boneless skinless chicken breast halves, cut into strips
2 Tbs. each of chunky peanut butter and honey (I didn't use chunky)
1/2 tsp crushed red pepper
8 ounces spaghetti cooked and drained
1/4 C each shredded carrot and sliced green onions
1/4 C chopped cilantro
Pour 1/3 C of dressing over chicken in medium bowl, toss to coat. Cover and refrigerate 1 hour to
marinate. Drain, discard dressing. Mix remaining 2/3 C dressing, peanut butter, honey, and
pepper, set aside. Cook chicken in large skillet on medium high heat about 8 minutes or until
chicken is cooked through. Mix chicken, spaghetti, carrot, onions, and cilantro in large bowl. Add
peanut butter mixture, toss to coat.
Can also add peas and raw cashews. I did both and it was absolutely wonderful.
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TINY SPICY CHICKEN By Karol Cook
3 lbs boneless, skinless, chicken breast, cut into 1 inch cubes
garlic salt
2 eggs, beaten
cornstarch
Sauce
1 or 2 tsp Sambal Fresh Chili Paste
1 ½ cups sugar
¾ c ketchup
3 tsp soy sauce
dash salt
¾ cup chicken broth
6 Tbsp brown sugar
¾ cup white vinegar
Sprinkle chick with garlic salt and let set for one hour in the refrigerator. After an hour, dip
chicken into the eggs and then into cornstarch. Brown chicken in frying pan until golden brown.
Place chicken in 9 by 13 in pan. Mix sauce in saucepan. Cook only until sugar is dissolved. Pour
over chicken. Bake at 325 for 45-60 minutes, turning chicken every 15 minutes. When you pour
the sauce over the chicken, it will be very runny. The sauce will thicken as it cooks and form a
nice coating.
WON TONS By Vicki Allan
1 package won ton skins; (produce department)
3 mushrooms chopped
1 cup cooked chicken or turkey
1/2 cup cubed cheese
2 oz. cream cheese
1 cup cooked broccoli; cubed
Place tiny pieces of chicken, cheese, broccoli, cream cheese, and mushrooms on each won ton skin.
Fold as shown on package (like a letter). Fry in hot oil at 375 until brown. Drain. Serve with sweet
and sour sauce.
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PASTA:
A Sunday school teacher was discussing the Ten Commandments with her five and six year olds.
After explaining the commandment to “honor thy father and thy mother,” she asked “Is there a
commandment that teaches us how to treat our brothers and sisters?”
Without missing a beat one little boy (the oldest of a family) answered, “Thou shall not kill.”
When we were first married, Steve was so strong about everything. I remember picking out
furniture and having him be so opinionated that anything I wanted was ruled out because it didn’t
have wood or had too many flowers or was a color he didn’t like. However, I later learned that
even though he had an opinion about everything, some things just didn’t matter that much to him. I
needed to say, “This is really important to me.” When you disagree about something, let each
person rate the strength of his/her feeling about the topic (on a scale of 1-10). Suppose he wants to
go to the basketball game with an 8, but she would rather stay home with a 6. His stronger feelings
win out. If she wants to take piano lessons with a 10, and he would rather have her home with a 7,
her feelings win out. Be honest about your emotions. If you find everything is a ten, you need to
loosen up and let your spouse have his/her way more.
BAKED SPAGHETTI By Alda Allan
1 medium onion; minced
1 lb ground beef (be generous)
24 oz tomato sauce
1 cup burgundy wine (table wine)
1/4 tsp oregano
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp basil
dash garlic salt
1 Tbsp. sugar
1/2 tsp salt
1/4 tsp pepper
1/2 lb thin spaghetti; broken
1 cup cheddar cheese; grated
On the day before: sauté beef and onion until brown. Add tomato sauce and remaining seasonings.
Simmer covered for one hour. Stir occasionally. Cook spaghetti as directed on package. Add to
sauce with 1/2 cup grated cheese. Turn into casserole. Refrigerate overnight. Remove from fridge
an hour before cooking. Add rest of cheese. Bake covered at 325 for 45 minutes. Uncover and bake
an additional 30 minutes.
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BAKED STROGANOFF by Sam Hurst
12 oz. pasta (I use penne as it is my favorite)
1 pound hamburger
1 small can Cream of Chicken soup
1 cup sour cream
1 cup shredded cheese
Directions:
Cook pasta according to package directions. Drain. Brown hamburger, drain excess grease and
rinse with hot water. In a large bowl, combine pasta, hamburger, soup, sour cream, and half the
shredded cheese. Mix together. Pour into a baking pan. Sprinkle the rest of the cheese on top.
Bake at 350 degrees for 30 minutes (if fresh) or 1 hour if unthawed from freezer.
This freezes very well.
BAKED ZITA By Lisa Blau
1 box ziti noodles, cooked according to package directions.
1 lb ground hamburger
1/2 onions
1 clove garlic
2 tsp Italian seasoning
1 jar spaghetti sauce
1 pkg (15 oz) ricotta cheese
4-8 oz shredded mozzarella cheese
Cook ground beef with onion, garlic and Italian seasoning. (Can substitute Italian sausage as well)
Mix hamburger, ziti, sauce and ricotta cheese in a large bowl. Pour into casserole dish and top with
mozzarella. Cook at 350 degrees for 30 min
BOW TIE PASTA WITH PESTO by Austin Richey (via Liz Hay)
1 (16oz) package bow tie pasta (farfalle)
1 teaspoon olive oil
1/3 cup sun dried tomatoes- finely chopped
1/2 cup pesto sauce
Directions: Bring a large pot of olive oil water to a boil. Add Pasta and cook to tenders then drain.
Combine pasta, pesto and sun dried tomatoes. Garish fresh chopped roma tomatoes on the top of
Pasta-pesto.
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PESTO SAUCE
2 cup fresh basil leaves
1/2 cup olive oil
3 cloves garlic, minced
3 tablespoons pine nuts
Blend or food processor, the chopped basil, olive oil, garlic and pine nut at high speed until pureed.
Can keep it in refrigerator for 2-3 days or frozen for longer.
CHEESY MOSTACCIOLI By Traci Wilson
16 oz Mostaccioli pasta; cooked
1 1/2 pounds hamburger, browned and drained
1 tsp. pepper
28 oz spaghetti sauce
1 can cheddar cheese soup
3 cups mozzarella cheese; shredded
1 tsp. Italian seasoning
Preheat oven to 350. Prepare pasta. Brown and drain meat. Add seasonings to meat. Stir in
spaghetti sauce and soup. Combine pasta, sauce mixture, and 2 cups cheese in a big baking bowl.
Mix to combine. Sprinkle remaining cheese on top. Bake 40 minutes.
CHICKEN AND SPINACH LASAGNA By Tammy Hay
52 oz marinara sauce
1 Tbsp olive Oil
1 med onion, chopped
1 lb ground chicken breast
30 oz fat free Ricotta
2 large egg whites
1 tsp garlic powder
1 Tbsp Italian Seasoning
9 Lasagna noodles, cooked
20 oz chopped, frozen spinach, thawed and squeezed dry
1 ½ cup low fat mozzarella
Preheat oven to 350. Coat large lasagna pan with cooking spray. Set aside two cups of marinara
sauce. Heat oil in large skillet. Cook onions until tender. Add chicken. Cook. Add remaining
sauce. Set aside. Mix ricotta, eggs whites, garlic, Italian seasoning. Layer sauce, noodles, ricotta
mixture, spinach. Repeat. Cook 20 minutes. Add mozzarella. Uncover and cook 20 more minutes.
(6 weight watchers points)
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CHICKEN CORDON BLEU PASTA By Julie Murdock
1-2 lbs. cooked cubed chicken breast (2-4 breasts)
1 (8 oz.) pkg. hamm cubed or chopped (you can use lunchmeat too)
1 (3 oz.) bottle real bacon bits or pieces (we tried this w/out and actually liked it better)
½ bunch green onions, chopped
2 cans cream of chicken soup plus fill 1 empty can with milk
½ (16oz.) carton sour cream
Parmesan cheese
Grated mozzarella cheese
1 (16 oz.) pkg. penne pasta
Mix soup, milk, sour cream together in a 9 X 13 pan. Add onions and however much of the
cheeses you want (I added about 1 cup mozzarella and ¼ cup parmesan). Mix and then add
chicken, ham and bacon, then mix again and add cooked noodles. Bake COVERED for 30 minutes
at 350, then sprinkle parmesan and then mozzarella cheese on top and bake for 15 more minutes or
until hot and bubbly.
CHICKEN PASTA SUPREME By Joyce Miskin
Serves: 4
2-3 uncooked chicken breasts
2 garlic cloves minced
2 Tbsp. margarine or butter
1-1/4 cup whipping cream
2 tsp. dried basil
¼ grated Parmesan cheese
Dash pepper
3 to 4 cups hot cooked pasta
Cut chicken into 2-in. x ¼-in. pieces. In a skillet, sauté chicken and garlic in butter until chicken is
browned and no longer pink, about 6 minutes. Add cream, basil, Parmesan and pepper; bring to a
boil. Reduce heat; simmer for 3 minutes, stirring frequently. Stir in pasta and toss to coat. Serve
immediately.
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CHICKEN TETRAZZINI By Lynda Campbell
1 hen chicken
butter
2 green peppers, chopped
1 stalk celery
2 bunches green onions, use tops
1 large can mushroom (stems and piece
2 cans cream of mushroom soup
1 pkg long imported Italian Spaghetti
1 lb Velveeta cheese, shredded
parsley
pimento
paprika
Boil chicken until meat falls off bones, Sauté in butter: celery, green onions, green peppers, and
parsley. Add to cut up chicken.. Add mushrooms and cream of mushroom soup with some stock
from boiling the chicken. Cool spaghetti as directed. Put layer of spaghetti in casserole dish, then
layer sauce and grated cheese. Repeat until all is used. Top with sliced pimento, paprika, and
parsley. Bake at 325 until thoroughly heated. The main thing is for it to be moist and have plenty of
cheese.
CHICKEN W/ SPINACH PASTA By Adrienne Lester (via Kacie Hanna)
1 lb. Chicken -cubed and salt and peppered
3 Tbsp olive oil
1 small yellow onion chopped
1 cup red peppers chopped
1 bail asparagus cut into 1" segments
1/2 cup or bag spinach leaves chopped
2 cloves garlic pressed
1 bag bowtie noodles
1 bag Italian shredded cheese
CHICKEN BROTH MIXTURE
1 cup water
1 chicken bouillon cube
Turn stove onto medium heat. Cook bowtie noodles in a separate pan. Cook chicken broth in a
separate pan also. Heat up olive oil in a large skillet. Add chicken, onions, peppers, garlic, and
cook until almost done. Add chicken broth to chicken mixture. Add asparagus, spinach, and salt
and pepper. Cook until chicken and rest is done. Drain noodles and put in a bowl. Add chicken
mixture to noodles. Add Italian cheese to noodles and chicken and serve.
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EASY CHEESE LASAGNA By Kathy Allan
1 lb. Italian sausage; or part sausage
1/2 cup chopped onion
1 clove of garlic,; minced
32 oz. jar spaghetti sauce
3/4 cup water
8 oz. pkg wide lasagna noodles
2 cups ricotta cheese or cottage cheese
1/2 cup grated parmesan cheese
1 Tbsp. parsley
3 cups mozzarella cheese
Heat oven to 375. Brown meat, onion, garlic and drain. Stir in spaghetti sauce and water. In 9x13
baking dish, layer 1/3 sauce, then uncooked noodles, then 1/3 Ricotta cheese, 1/4 cup Parmesan
cheese, 1 1/2 cups mozzarella cheese. Repeat the layers until all ingredients are used. Cover with
foil and bake 1 hour. Let stand 10 minutes before serving. (You may want to use more spaghetti
sauce than this calls for.)
FETTUCCINE ALFETA By Mary Veronica Kolesar
12 oz fettuccine
3 tablespoon extra virgin olive oil
8 oz feta cheese with basil and tomato; crumbled
2 cups tomatoes; chopped
2 tsp. dried basil leaves; or 1/4 cup fresh
black pepper
Cook fettuccine 8-10 minutes or until al dente. Drain. Return to pan; toss with oil. Toss with
cheese, tomatoes and basil. Season to taste with salt and pepper. Serves 6.
FETTUCCINE ALFREDO
1/2 lb fettuccine; uncooked
1/3 cup softened butter
3/4 cup whipping cream, at room temperature
3/4 cup freshly grated parmesan cheese
1/2 tsp. salt
1/8 tsp. white pepper
coarse ground pepper (optional)
grated parmesan cheese (optional)
In Dutch oven, cook fettuccine according to package directions; drain. Remove pan from heat. In
same pan, combine HOT fettuccine and butter; toss to coat. Add one-half the cream; toss well. Add
one-half of the Parmesan cheese; toss well. Add remaining cream; toss well to coat. Add remaining
Parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy. Arrange in a warm
serving dish. Serve immediately with pepper and Parmesan cheese. Serves 4.
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FETTUCCINI ALFREDO By Lisa Blau
1/2 cube butter
8 ounces half and half
2/3 cup parmesan cheese
6 ounces fettuccini Alfredo noodles
Salt, Pepper, Garlic Salt to taste
Cook noodles according to package directions, drain. Add butter and half and half. Add parmesan
cheese and stir until cheese is all melted (sauce will be creamy). Salt, Pepper, and Garlic Salt to
taste.
HOMEMADE NOODLES By Joyce Miskin
Combine 1 beaten egg, 2 tablespoons milk, and ½ teaspoon salt. Add enough sifted all-purpose
flour to make stiff dough, about 1 cup. Roll very thin on floured surface; let stand 20 minutes. Roll
up loosely; slice ¼ inch wide; unroll, spread out and let dry 2 hours. (If desired, store in container
until needed.)
Drop into boiling soup or boiling, salted water and cook, uncovered, about 10 minutes. Makes 3
cups cooked noodles.
ITALIAN CHICKEN NOODLES By Lee Hurst
2 ½ pounds chicken, cut into strips
1 can cream of chicken soup
8 oz cream cheese
1 pkg Hidden Valley Ranch Italian dressing
Mix soup, cream cheese, and dressing mix. Put some on bottom of pan. Add chicken. Place
remaining sauce on top. Bake at 350 for 40 minutes.
ITALIAN CHICKEN PASTA (LRMH cafeteria)
6 split chicken breasts seasoned with Italian seasoning/salt/ garlic salt - broil and cut into
strips when cooled.
2 small zucchini peeled and cut in thin strips or slices
1 small yellow crookneck squash peeled and cut in thin strips or slices
2 bell peppers (whatever color you want – green, red, etc.)
cleaned and cored and cut into thin strips
May broil veggies, but we like to sauté in a fry pan in 1 Tbsp. of oil until softened.
1 lb. – thin spaghetti noodles. Cook and drain while veggies are being cooked. Keep moist.
1 bottle Fat Free Kraft Italian dressing. (or regular if you prefer) ½ cup grated parmesan cheese
Add dressing to veggies in fry pan and stir until dressing is warm Combine noodles, veggies
w/dressing, chicken, and parmesan cheese. Stir together until noodles are moistened. Eat while
warm.
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ITALIAN STUFFED SHELLS by Kari Parker via Tammy Hay
1 lb ground beef,
1 cup chopped onion
1 minced garlic clove
2 cups hot water
12 oz can tomato paste
2 beef bouillon cubes
1 ½ tsp dried oregano
16 oz cottage cheese
2 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 egg, beaten
24 jumbo pasta shells, cooked
In large skillet, brown beef, onion, and garlic. Drain. Stir in water, tomato paste, bouillon, and
oregano. Simmer uncovered for 30 minutes. In medium bowl combine cottage cheese, 1 cup
mozzarella, parmesan, and egg. Mix well. Stuff shells with cheese mixture. Arrange in a greased
13x9x2 baking dish. Pour meat sauce over shells. Cover and bake for 30 minutes. Uncover.
Sprinkle with remaining mozzarella cheese. Bake five minutes longer. Serves 6-8.
LASAGNA By Joyce Miskin
8 lasagna noodles
1 (32 oz.jar- or less if too runny) Prego spaghetti sauce of choosing -I like roasted garlic, basil and
oregano etc
1 lb. Mozzarella cheese, sliced 1/8 inch
1 cup grated parmesan cheese
May add other cheese if you like, such as Ricotta or Provolone
1 lb. hamburger
¼ cup chopped onion (optional)
1 tsp. garlic salt
½ tsp. pepper
May add other seasonings to the sauce if you like, such as Italian seasoning or oregano
Cook lasagna noodles in pot of salted, boiling water. Cook until tender; drain. Preheat oven to 350
degrees. Sauté onion in large fry pan until soft. Put hamburger in the pan with the onions and
season with garlic salt and pepper, and chop with spatula into small pieces. Brown the hamburger
until no longer pink. Drain. Add Prego sauce (and additional seasonings if you like) and stir until
hot throughout and slowly bubbling. Line bottom of large baking dish with 1/3 of sauce/meat
mixture, then add a layer of lasagna noodles and cheeses. Continue with another layer of sauce,
then noodles, then cheese. Top with the meat sauce and cheeses. (I use only the mozzarella on top).
Cover with foil and place in oven for about 1 hour, or until you see it bubbling. Then remove foil
and bake until top is slightly browned, but be careful not to burn the lasagna.
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LASAGNA (JANAE) By JaNae Hay
2 Tbsp. oil
1/4 tsp. oregano
1/2 cup onion
3 Tbsp. parsley
1 lb. ground beef
20 oz. tomatoes (blended)
2 cloves of garlic
1 can(6 oz) tomato paste
1 1/2 tsp. salt
1 cup parmesan cheese
1/4 tsp. pepper
1 lb. mozzarella cheese
1 pt. cottage cheese
1 box lasagna noodles
Brown onion in oil, add beef and cook until crumbly. Add meat seasons, tomatoes, tomato paste,
and 2 Tbsp. Parmesan cheese. Cover and simmer for 30 minutes. After cooking noodles, cover with
cold water. Place 1/3 meat in greased baking dish, cover with 1/2 noodles, mozzarella cheese,
cottage cheese and 2 Tbsp. Parmesan cheese. Repeat. Pour remaining meat and sauce over all. Top
with Parmesan cheese. Bake at 350 degrees for 40 minutes.
LASAGNA (LYNDA) By Lynda Campbell
---Sauce--2 lbs. hamburger
1 onion, diced
12 oz tomato paste
3 cups water
16 oz tomato sauce
2 bay leaves or Italian seasoning
salt and pepper to taste
garlic powder
---Other Ingredients--8 oz lasagna noodles
1 container Ricotta cheese
2 eggs
1/2 lb mozzarella cheese
Romano cheese
Brown hamburger and onion. Drain. Add tomato paste, tomato sauce, water, and seasonings.
Simmer for 4-5 minutes. Cook noodles as directed. Do not drain. Mix eggs and Ricotta cheese
together.
In 9x13 pan, put a little sauce on bottom to begin. Add layers of noodles, cheese mixture, sauce,
mozzarella cheese, sprinkle of Romano cheese. Repeat layers until pan is full. Bake at 350 for 45
minutes.
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LASAGNA By Cara Sullenger
½ pound lasagna noodles (9 noodles)
1 ½ pounds ground beef
3 cloves garlic, minced
¼ tsp. pepper
1 (1-pound, 12-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (3-ounce) package spaghetti sauce mix
1 Tbs. Sugar
2 cups ricotta or cottage cheese
2 cups mozzarella cheese, grated
1 zucchini cut into slices
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on
waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to
ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and
spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce
and ½ cup grated mozzarella for later use.
Grease a 9x13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles
over sauce mixture to cover. Layer ½ cup cottage cheese, followed by ½ cup mozzarella cheese,
over that. Add a few zucchini slices to each layer. Repeat layers a total of three times, ending with
the reserved 1 cup meat sauce and ½ cup reserved grated mozzarella cheese.
Bake at 350° F. for about 30 minutes. Remove from oven and let stand 10 minutes before serving.
Makes 10-12 servings.
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LEMON SPAGHETTI By Rachael Ray
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4
Salt
1 pound spaghetti
3 Tbsp. extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1/2 tsp. crushed red pepper flakes
2 lemons, zested and juiced
1/2 to 3/4 cup heavy cream
1 cup grated Parmigiano Reggiano
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red
pepper flakes.
When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water
from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the
cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the
pasta with sauce a minute or 2, allowing it time to soak up the sauce.
Top the plates of pasta or platter with remaining cheese, parsley and basil.
LINGUINE AND VEGETABLES By Cathy Hanna
1 lb bacon
2 cloves garlic, minced
1/2 onion, diced
3 Tbsp olive oil
Cut bacon into small pieces, fry, and remove from pan. Leave a little bacon grease in the pan, add
olive oil, and brown the onion and garlic.
Add:
2 yellow squash, sliced
2 zucchini squash, sliced
1 red pepper, sliced
1 cup mushrooms, sliced
Add cooked bacon. Cook vegetables to desired crispness. Add 2 diced tomatoes right before
serving. Cook linguine, drain. Add 1/2 cube butter and 1 cup of parmesan cheese, salt and pepper
to taste. Serve veggies over linguine. Sprinkle with grated parmesan cheese.
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MACARONI CASSEROLE By Lynda Campbell
1 cup macaroni
1 lb hamburger
onion
1 can tomato soup
cheese
Cook macaroni and rinse in cold water. Brown hamburger with onion. Mix and add tomato soup.
Bake about 45 minutes in 350 degree oven. Put cheese on last five minutes (optional).
MACARONI AND CHEESE By Lee Hurst
2 cups cooked macaroni (1 cup raw)
1 cup cheddar cheese
1 ½ eggs
¼ cup sour cream
2 Tbsp butter (cut in pieces)
¼ tsp salt
½ cup milk or evaporated milk
Drain macaroni and add cheese while macaroni is hot. Combine remaining ingredients. Pour into
casserole. Bake 30-45 minutes at 350. Top with additional cheese if desired.
MAC-N-CHEESE (Homemade) by Tammy Hay
7 Tbsp butter
¼ cup + 2 Tbsp flour
4 cups milk (or ½ cup sour cream and 3 cups of milk)
1 lb noodles, cooked
3 cup cheddar cheese
1 1/3 cup parmesan cheese
1 cup bread crumbs
mustard, ground (optional)
cayenne (optional)
salt and pepper
Heat oven to 350. Butter three quart glass dish. Melt butter. Add flour. Mix. Add milk (and sour
cream if using for some of milk). Stir and bring to a boil. Add spices. Add cooked noodles, sauce,
cheese, and 1 cup of Parmesan. Put bread crumbs on top. Add rest of Parmesan cheese on top.
Bake in oven until warm through, about 30 minutes.
Pasta
290
MANICOTTI By Regina Dale
1 medium onion; chopped
1 clove garlic; chopped
1/4 cup olive or salad oil
1/2 cup chopped parsley
28 oz. can tomatoes strained; or 1 qt. tomato juice
6 oz. can tomato paste
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. basil
1 bay leaf
1 tsp. sugar
----Meat Filling---1 1/2 lbs. ground meat; cooked
1 egg
1/2 lb. mozzarella cheese; diced
1/2 cup milk
3 slices of moist bread; cubed
Brown onion, garlic and parsley in hot olive oil. Add remaining ingredients. Simmer for 45 min.
until slightly thickened. Serve over filled Manicotti noodles, which have been cooked until not
quite tender. Season well with pepper, salt and parsley. Mix thoroughly. Cook one package
Manicotti Shells in 4 qts. of boiling salted water for 8 minutes, occasionally stirring gently. These
will be slightly undercooked. (A Tbsp. oil maybe added to the water to help prevent sticking).
Drain and rinse with cool water. Stuff. Lay shells in a row in a greased baking dish. Pour most of
sauce over Manicotti, cover, and bake 25 to 30 min. in moderate oven (350 degrees). Before
serving add rest of sauce (heated) and sprinkle with grated Parmesan cheese. Serves 6-8.
OLD SPAGHETTI FACTORY PESTO DRESSING By Susie Flandro
1 1/4 cup vegetable oil
2 cup mayonnaise
1 1/4 cup buttermilk
4 Tbsp. Romano cheese
4 Tbsp. crushed dried, basil
1 Tbsp. garlic powder
1 tsp. Salt
dash Tabasco
Mix oil and mayonnaise with a whisk, then add the rest of the ingredients.
Refrigerate and let sit overnight. Makes 5 cups.
Pasta
291
OLIVE GARDEN FETTUCCINE ALFREDO By Michelle Miskin
1 pint heavy cream
1 stick of butter
2 Tbsp cream cheese
3/4 cup Parmesan cheese
1 tsp garlic powder
8 oz fettuccine
Cook fettuccine in large pot of boiling water. Add a teaspoon of olive oil to water to prevent
sticking and boiling over. In a saucepan, combine butter, cream, and cream cheese. Simmer until
all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 10-15
minutes, stirring constantly. Spoon over fettuccine and garnish with fresh chopped parsley.
PASTA SHELLS WITH CHICKEN AND BROCCOLI By Lori Hurst
2 cups broccoli
1/3 cups chopped onion
2 cloves garlic, minced
2 carrots, cut into thin strips
1 tsp. salt
2 medium tomatoes, chopped
4 cups cooked shell or cartwheel macaroni
1/3 cup grated parmesan cheese
3 Tbsp. vegetable oil
2 cups cooked chicken
Cook and stir broccoli, onion, garlic, and carrot in oil - about 10 minutes. Stir in chicken, salt, and
tomatoes. Heat until chicken is hot. Spoon over macaroni. Sprinkle with cheese.
PASTA WITH OLIVE PESTO By Mary Veronica Kolesar
8 oz pasta such as radiatore
1 1/2 cups pitted ripe olives
1/4 cup extra virgin olive oil
4 tsp. lemon juice
2 cloves garlic; peeled
1/2 cup fresh basil leaves; chopped
2 oz grated parmesan cheese
Cook pasta as directed. Place olives, oil, juice and garlic in a food processor contained. Process
until pureed. Stir in remaining ingredients. Toss hot drained pasta with mixture. Serves 4.
Pasta
292
SHRIMP IN TOMATO FETA SAUCE RECIPE By Vicki Allan
Serves: 4
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
(Add frozen cherry tomatoes if you have some)
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and de-veined (remove tails), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)
Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions
and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds
more. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until
the juices thicken a bit. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and
pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 1012 minutes. Serve immediately over pasta or rice.
SPAGHETTI WITH CREAMY CLAM SAUCE By Jill Hurst
1/2 pound spaghetti; cooked and drained
2 can (6.5 oz) minced clams; drained reserving liquid
1/4 cup butter
1 clove minced garlic
2 Tbsp. flour
1 cup half and half
1 cup fresh mushrooms; sliced
1/4 cup parmesan cheese; grated
1 Tbsp. parsley
1/4 tsp. pepper
In medium saucepan, melt butter. Add mushrooms and garlic; cook until tender. Stir in flour.
Gradually blend in reserved clam liquid and half-and-half. Cook until thickened. Add clams,
Parmesan, parsley and pepper. Heat through. Do NOT boil. Serve over hot cooked spaghetti.
Pasta
293
STUFFED MANICOTTI By Joyce Miskin
1 lb. mild bulk pork sausage
2 (15-oz.) cans Hunts tomato sauce
1 (6-oz.) can Hunt’s tomato paste
¼ cup water
½ Tbsp packed light brown sugar
1 (15-ox.) carton ricotta cheese
3 cup shredded mozzarella cheese
1 egg
1 tsp. parsley flakes
12 manicotti noodles , cooked, rinsed and drained.
Grated Parmesan cheese
In large saucepan, brown sausage, drain. Remove half of sausage; set aside. Stir tomato sauce,
paste, water, and brown sugar into sausage; simmer 15 min. Meanwhile in medium bowl, combine
remaining sausage, ricotta, 2 cup mozzarella, egg and parsley. In 13x9.2 – inch baking dish, pour
1/3 spaghetti sauce mixture. Stuff manicotti noodles with ricotta mixture and place on top of sauce.
Pour remaining sauce over filled noodles, top with remaining mozzarella and sprinkle with
Parmesan. Bake, uncovered, at 350° for 20 min.
Pasta
294
TUSCAN CHICKEN CAVATAPPI RECIPE By Vicki Allan
1 1/2 pounds boneless skinless chicken breasts, each breast cut into ¼ inch strips
1 cup balsamic vinaigrette (commercial, or use recipe below)
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter
3/4 cup chopped onion or shallots
1 pound mushrooms, sliced
2 Tablespoons minced garlic (I use canned garlic by Christopher Ranch)
2 cups fresh spinach (washed and trimmed)
handful of sun dried tomatoes
1 cup dry Marsala wine
1 cup parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh (or frozen) Italian parsley leaves, plus whole sprigs, for garnish
1 box of cavatappi (aka cellentani or double elbows) (Walmart carries Barilla brand Cellentani)
Balsamic Vinaigrette Dressing Recipe
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove (1/2 tsp)
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
About an hour (or longer) before you plan to start cooking, slice the chicken and place in a Ziploc
bag with the vinaigrette. Let marinate in refrigerator.
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add
the chicken and cook just until cooked, about 6 minutes. Transfer the chicken to a plate and cool
slightly.
While the chicken cools, melt butter to the same skillet over medium-high heat, then add the onion
and sun dried tomatoes, then saute until tender, about 2 minutes. Add the mushrooms and garlic,
then saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the
wine and simmer until it is reduced by half, about 4 minutes. Stir in the parmesan and mustard.
Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over mediumlow heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.
Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente
(11 minutes), stirring occasionally. Drain. Toss with sauce and serve over the fresh spinach leaves.
Garnish with parsley and serve with crusty bread and roasted garlic on the bread.
Pasta
295
TWENTY MINUTE TOMATO SAUCE By Sue Allen
1 1/2 lb ground beef
12 oz Tomato paste
1 tsp. garlic salt
1/4 tsp. pepper
3 cups Water
2 Tbsp. finely grated onion
2 slices American cheese
1 Tbsp. Sugar
1 tsp. Italian seasoning
Brown beef until cooked. Drain off fat. Add rest of ingredients in heavy saucepan. (Can use 1/2
tsp crushed rosemary and 1/2 tsp oregano instead of Italian seasoning). Cover and simmer on low
for twenty minutes. Stir occasionally. Makes four cups.
WHITE PASTA SAUCE By Vicki Allan
1 cup mushrooms
1/2 cup onions,; chopped
1 can clams
1/2 cup Parmesan cheese; grated
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup Swiss cheese; grated
Melt butter. Sauté mushrooms and onions. Add flour and stir until smooth.
Cook 2 minutes. Gradually add milk, stirring constantly until thickened.
Add cheese, clams, and seasonings.
Pasta
296
PIES:
I overheard an old man talking about a thousand marbles: Well, Tom, it sure sounds like you’re
busy with your job. I’m sure they pay you well but it’s a shame you have to be away from home
and your family so much. Hard to believe a young fellow should have to work sixty or seventy
hours a week to make ends meet. Too bad you missed your daughter’s dance recital. Let me tell
you something Tom, something that has helped me keep a good perspective on my own priorities.
You see, I sat down one day and did a little arithmetic. The average person lives about seventy-five
years. Now then, I multiplied 75 times 52 and I came up with 3900 which is the number of
Saturdays that the average person has in their entire lifetime. Now stick with me Tom, I’m getting
to the important part. It took me until I was fifty-five years old to think about all this in any detail,
and by that time I had lived through over twenty-eight hundred Saturdays. I got to thinking that if I
lived to be seventy-five, I only had about a thousand of them left to enjoy. So I went to a toy store
and bought every single marble they had. I ended up having to visit three toy stores to round-up
1000 marbles. I took them home and put them inside of a large, clear plastic container right here in
the shack next to my gear. Every Saturday since then, I have taken one marble out and thrown it
away. I found that by watching the marbles diminish, I focused more on the really important things
in life. There is nothing like watching your time here on this earth run out to help get your priorities
straight. This morning, I took the very last marble out of the container. I figure if I make it until
next Saturday then I have been given a little extra time. And the one thing we can all use is a little
more time.
Work like you don’t need the money... Love like you’ve never been hurt...
Dance like nobody’s watching...
PIE By Alda Allan
4 cups milk
2 1/2 cups sugar
3 1/2 cups pumpkin
3 Tbsp. cornstarch
3 eggs
1 1/2 tsp. salt
3/4 tsp. ginger
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
Cook all ingredients in top of double boiler until thick. Put in baked pie shell. Makes 2.
Pies
297
ANGEL PIE By Alda Allan
3 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
----LEMON SAUCE---3 egg yolks
1 tsp. lemon rind
2 1/2 Tbsp. lemon juice
1/3 cup sugar
1/4 cup water
Beat whites until frothy and add Cream of Tartar. Continue beating until thick. Add sugar very,
very gradually. Line pie plate with brown paper and pour egg whites in and spread out. Bake at 300
degrees for 1 hour.
Take three egg yolks and beat in top of double boiler until thick and lemon colored. (Not over heat
yet.) Use electric beater. Add lemon rind, lemon juice, water and sugar. Use rubber spatula and stir.
Cook until thick using spatula and electric beater. Takes about 20 minutes. Cool.
Add a thin layer of whipped cream (sweetened) to crust - spread lemon sauce and top with cream.
APPLE PIE TOPPING By Molly Ellis
1/2 cup sugar
3/4 cup flour
1/3-1/2 cup butter
Stir together. Place on pie instead of top crust.
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298
APPLE PIE IN A SACK By Deb Whipple
----CRUST---1 1/2 cup flour
1 1/2 tsp. sugar
1 tsp. Salt
1/2 cup vegetable oil
2 Tbsp. cold milk
----FILLING---4 cup sliced apples, peeled and cored
1/2 cup Sugar
2 Tbsp. flour
1/2 tsp. nutmeg
1/2 tsp Cinnamon
----TOPPING---1/2 cup flour
1/2 cup margarine
1/2 cup Sugar
Make crust and pat into pie pan (sides too). Mix filling and place on top. Mix topping and place
over apple mixture. Place in a paper bag and fold. Bake at 350°F for one hour and 45 minutes.
Don’t peek! Best apple pie ever.
BANANA CREAM PIE By Debbie Allan
1 large carton sour cream
6 oz instant vanilla pudding
1 tsp. vanilla
2 cups milk
4 bananas
2 baked pie crusts
Blend thoroughly by hand. Slice and put bananas on edges and bottom of pie crusts. Add above
mixture. Top with whipped cream. Makes two.
Pies
299
BANANA CREAM PIE (MOM) By Lee Hurst
6 Tbsp. cake flour
1/4 tsp. salt
2 egg yolks; slightly beaten
1 1/4 tsp. vanilla
3 bananas
2/3 cup sugar
1 3/4 cups milk
1/2 cup cream, whipped
1/4 tsp banana extract
Mix dry ingredients together; add milk and cook in double boiler, stirring constantly until thick.
Then cook 12 min. longer. Pour small amount of hot mixture over egg yolks, return to double
boiler and cook 2 min., stirring constantly. Remove and cool. Add vanilla and chill. Fold in cream
and chill. Cut in bananas. Place in shell. Chill.
BANANA CREAM PIE By Jill Hurst
8 oz cream cheese
3 Tbsp milk
6 oz package instant banana pudding
3 cup milk
Mix cream cheese and milk. Mix instant banana pudding and milk as directed on package.
Combine with cream cheese. Layer 5-6 bananas over baked pie crust. Pour mixture into shell and
cool.
BLUEBERRY PIE By Cherri Hart
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
1/2 tsp. almond extract
1/2 cup cream; whipped
1 can blueberry pie filling
baked pie crust
Mix sweetened condensed milk, lemon juice, vanilla, and almond extract. Fold into whipped
cream. Pour into baked pie shell and chill. Top with blueberry pie filling.
Pies
300
CHERRY CHEESECAKE TARTS By Vicki Allan
16 oz. cream cheese (softened)
3 eggs
1/2 cup sugar
1 tsp. almond extract
Mix the above ingredients well. Line muffin tins with 24 cupcake liners. Place a vanilla wafer in
the bottom of each cupcake liner. Fill to 1/4 inch from top with cream cheese mixture. Bake at 350
degree for 10 minutes until puffed and firm. Cool and top with cherry pie filling. Keep refrigerated.
CHERRY PIE By Lee Hurst
1 1/8 cup juice or water
1/2 cup sugar
2 tsp. cornstarch
1 tsp. flour
1 tsp. cherry juice
2 tsp. lemon juice
1 tsp. butter
1/2 tsp. almond extract
2 cup drained pie cherries
Mix cornstarch, flour and cherry juice in top of double boiler. Bring water and sugar to a boil. Add
to cornstarch mixture and cook until thick. Add remaining ingredients.
Place in uncooked pie shell and cover with second crust. and sprinkle with sugar, bake at 425 for
35 min. Turn down heat and bake 20 min.
CHOCOLATE CREAM PIE By Relief Society
----CRUST:---1 pkg. graham crackers, crushed
3 Tbsp. sugar
1/3 cup melted shortening or butter
----FILLING:---1 pkg. instant chocolate pudding
1 cup milk
2 cups ice cream
9 oz. whipped topping
Press into 9 inch pie plate and cool in freezer Beat above ingredients until smooth and well mixed.
Fold in whipped topping and pour into crust. Freeze for 2 hours. Let thaw slightly when ready to
serve.
Pies
301
CHOCOLATE DREAM WHIP PIE By Veda Rees
1 graham cracker pie crust
1 envelope dream whip; make as directed
1 pkg. bakers German sweet chocolate
Melt chocolate in double boiler. Cool. Mix with dream whip and place in pie crust. Let chill 15
minutes.
CHOCOLATE LOVERS' CHEESE PIE By Lauren and Wil Wood
3 (8 oz.) pkgs. cream cheese
2 cup (12 oz. pkg.) Hershey's mini chips semi-sweet, divided
3/4 cup sugar
3 eggs
1 Tbsp. whipping cream
1 tsp. Vanilla
1 “extra serving size” (9 oz.) graham cracker crust.
Heat oven to 450. Beat cream cheese and sugar. Add eggs and vanilla - beat well. Stir in 1 2/3
cup chocolate chips. Pour into crust. Bake for 10 minutes. Without opening door, reduce oven
temperature to 250. Continue baking 30 minutes or until set. Cool completely. Cover and
refrigerate until well chilled. Place 1/3 cup chips and whipping cream in bowl, microwave on
high 20 - 30 seconds or until chips are melted and mixture is smooth. Cool slightly. Spread on
cheese pie. Refrigerate another 15 minutes or until topping is set. Enjoy with your favorite
chocolate lover!
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302
CHOCOLATE PIE (LEAH) By Leah Gregg Campbell
4 Tbsp. flour
1/4 tsp. salt
1 cup sugar
1 Tbsp. butter
1 3/4 cup milk
1 Tbsp. vanilla extract
3 egg yolks
2 oz unsweetened chocolate
1 pre-baked pie crust
----meringue---3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla extract
Mix and stir dry ingredients in double boiler. Add milk. Cook on low, stirring constantly. Melt
chocolate and add to milk mixture. Beat egg yolks and stir in. Add butter and vanilla. Cook until
stiff. If chocolate mixture is too stiff, add a bit more milk. Pour into prebaked 9 in pie crust.
Make meringue: beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a
time. Continue beating until stiff and glossy.
Cover pie filling with egg meringue. Bake until top is golden brown.
CREAM PIE OR PUDDING By Lee Hurst
3 cups milk
2/3 cup sugar
3 Tbsp. flour
3 Tbsp. cornstarch
3 eggs
1/4 tsp. salt
vanilla
few drops of yellow food coloring
Scald 2 cups milk in double boiler. Combine sugar, flour, cornstarch, and salt and mix with 1/2 cup
milk to make a thickening paste. Add thickening to hot milk and stir constantly until thickened,
occasionally using hand beater to smooth out any lumps. In a separate bowl whip three whole eggs.
Add to eggs the remaining 1/2 cup milk. Add the egg-milk mixture to contents of double boiler.
Cook until thickened, using hand beater as well as spatula. Cool and place in a baked pie shell. Top
with whipped cream. Bananas, coconut, and pineapple may be added to the basic recipe. If pudding
is desired, use less flour or add a bit more milk.
Pies
303
EGG AND VINEGAR PIE CRUST By Sharon Salisbury
6 cups flour
1/4 tsp. Baking Powder
1 1/2 tsp. Salt
2 cups Crisco shortening
1 egg
1 cup cold water
2 Tbsp. vinegar
Mix flour, baking powder, and salt. Cut in shortening. Add egg, cold water, and vinegar. Chill.
FRESH APPLE PIE By Farrer - Lee Hurst
6-7 apples
1/2 cup apple juice or water
1 cup white sugar
1/2 cup brown sugar (scant)
1/4 tsp. salt
5 tsp. cornstarch
1 Tbsp. lemon juice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbsp. butter
Pare apples and cut into eighths (about 6 cups). Bring apples, juice, sugar and salt to a boil, cover
and simmer just until apples are tender. Drain and measure liquid. Add more juice if necessary to
make 1 1/4 cups. Blend lemon juice and cornstarch, add spices, blend with the 1 1/4 cups liquid
and simmer until thickened. Combine apples and juice and place carefully in unbaked pie shell.
Place top crust and sprinkle with sugar (or apple pie topping) and bake at 425 degrees for 40 to 45
min. Serve warm.
FRESH FRUIT PIE By Kay Rees
1 cup boiling water
1/2 cup Sugar
juice of 1/2 lemon
1/4 cup mashed fruit
2 Tbsp. cornstarch
food coloring
Dab butter
Mash 1/4 cup of fruit for the kind of pie you are making. Add all ingredients. Cook in double
boiler. Cool. Put some sauce in bottom of baked pie shell. Add fresh fruit. Put more sauce over top.
Cool in refrigerator. Cover with sweetened whipped cream.
Pies
304
FROZEN BERRY PIE By Lisa Blau
14 oz. can sweetened condensed milk
1/2 cup lemon juice from concentrate
2 cups assorted fresh (or frozen) berries
4 cups light cool whip
9 in. graham cracker crust
In bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in
berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours or until set. Let stand 30 - 40
minutes before serving.
FROZEN LEMON PIE By Veda Rees
3 egg yolks
1 egg white
1/2 cup sugar
1 cup whipping cream
4 Tbsp. lemon juice
rind of 1/4 lemon
1 box vanilla wafers, crushed
Beat egg yolks and all but 1 Tbsp. sugar. While beating add lemon juice and rind and cook in
double boiler till thick. Cool. Beat egg white. Add remaining sugar. Whip cream (not too stiff) and
add to mixture. Butter Ice tray. Put half of vanilla wafer crumbs in tray. Pour in mixture. Top with
remaining crumbs.
GRANDMA'S BEST EVER PUMPKIN PIE By Jill Hurst
Recipe is from my grandmother, Ruby W. Nielsen!
1 lg. can Libby's pumpkin
1 1/2 cup sugar
3 eggs
3 tsp. corn starch
5 Tbsp molasses (generous)
1 1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 large can evaporated milk
1 large can, full regular milk
1 tsp. salt
Mix all ingredients together. Pour into unbaked pie shells. Makes two 9 inch or three 8 inch pies.
You might have a little filling extra. This freezes well and you can add remnants together for an
extra pie later.
Bake 15 minutes at 425-450 degrees then lower temperature to 350 degrees and continue baking
for 45 minutes. Serve with shipped cream.
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305
GRANDMA CANNARD’S SQUASH PIE by Tammy Hay
¼ tsp salt
¼ tsp allspice
¼ tsp cloves
¼ tsp nutmeg
½ tsp cinnamon
1 cup brown sugar
1 Tbsp flour
1 ½ cup squash or pumpkin
1 egg, beaten
½ cup scalded milk
Mix spices, sugar and flour. Add pumpkin and egg. Slowly add milk. Pour into crust and bake 15
minutes at 425. Reduce heat to 350 and continue baking for 40-50 minutes or knife inserted in the
middle comes out clean. Cool 1-2 hours.
GRANDMA HOPKINS PUMPKIN PIE By Fern Nelson
3 cups mashed pumpkin or 1 lg. can
1 can evaporated milk
2 tsp cinnamon
1 tsp nutmeg
1½ cup sugar
½ tsp ginger
1 tsp allspice
½ tsp salt
6 eggs
1 scant tsp ground gloves
Pour in uncooked shell. Bake at 350 for 15 minutes. Then at 325 till done. 1 hour total. Makes 3
pies.
HOLIDAY MINT PIE By Cherri Hart
1 graham cracker pie crust
24 cookies grasshopper edge mint, crushed
4 1/2 Tbsp. hot water
3 oz. cream cheese, softened
2-3 drops peppermint oil
8 oz. cool whip, thawed
a few drops green food coloring
Mix cookies and hot water. Spoon onto crust. Mix remaining ingredients.
Spoon onto crust. Chill.
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306
ICE CREAM PUDDING OR PIE
2 cups cold milk
2 cups ice cream (any flavor), very soft
1 (6 serving size) pkg. Jell-O instant pudding and pie filling (any flavor)
Combine milk and pudding mix in mixing bowl. Add ice cream and beat slowly with rotary beater
or at lowest speed of electric mixer until blended, about 1 minute. Chill at least 15 minutes. Makes
about 9 servings. Also, good as pie served on regular crust, graham cracker crust, or Oreo cookie
crust. Ice cream can be icy and still turn out great!
Suggested Flavor Combinations:
Instant Pudding: Cheesecake, Chocolate, chocolate fudge, lemon, vanilla or banana cream.
Ice Cream: Peppermint, vanilla, pistachio.
LEMON PIE By Sue Allen
1/4 cup corn starch
1 1/2 cup Sugar
1/4 tsp. Salt
1 3/4 cup Water
3 egg yolks
2 Tbsp. Butter
1/2 cup fresh lemon juice
---Meringue--3 egg whites
1/4 tsp. cream of tartar
1/2 cup Sugar
3 Tbsp. ice water
Combine sugar, salt, corn starch, water and egg yolks. Cook until it boils and thickens (real thick).
Stir constantly. Remove from heat. Add lemon juice and butter. Pour into cooked pie shell.
Combine all ingredients for meringue. Beat until thick. Spread on top of pie. Brown in 400°F
oven for 15 minutes or until golden brown.
Pies
307
LEMON PIE By Ann Landers (via Lee Hurst)
1 baked pie crust
1 ¼ cup sugar
6 Tbsp cornstarch
2 cups water
1/3 cup lemon juice, fresh
3 egg yolks
1 ½ tsp lemon extract
2 tsp vinegar
3 Tbsp butter
Mix sugar and cornstarch together in top of double boiler. Add 2 cups water. Combine egg yolks
with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling
water until thick, about 25 minutes. This does away with the starchy taste. Now add the lemon
extract, butter and vinegar and stir thoroughly. Pour into the deep pie pan and let cool. Cover with
meringue and brown in over.
Never Fail Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
3 egg whites
6 Tbsp sugar
1 tsp vanilla
pinch of salt
¼ tsp cream of tartar
Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until completed
clear and thickened. Let stand until completely cold. With electric beater on high speech, beat egg
whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed,
add salt and vanilla. Gradually beat in cornstarch. Turn mixer again to high and beat well. Spread
meringue over cooled pie filling. Bake at 350 for 10 minutes or until top is lightly browned.
Pies
308
KEY LIME Pie
1 1/2 cups graham cracker crumbs (use blender to crush)
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
¾ cup key lime or regular lime juice (Microwave for 30 seconds and cool slightly before
squeezing juice.)
1/2 cup sour cream
1 tablespoon lime zest
Directions
Preheat the oven to 350 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter
with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 10
minutes. Remove from the oven and allow to cool to room temperature before filling.
Preheat oven to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime
juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 1215 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie
thoroughly before serving. Garnish with lime slices and whipped cream if desired.
PEACH PIE By Lee Hurst
1/2 cup cold water
2 1/2 cups sugar (or less)
3/4 cup cornstarch
1/8 tsp. salt
Make paste with above ingredients. Add to 2 cups boiling water. Boil 3 minutes. Add 3 oz. package
Jell-O (orange or peach) and boil 1 minute. Remove from heat. Add 1/4 cup lemon juice. Chill
thoroughly.
Sweeten 3 cups peaches for each pie. Spread glaze on baked pie shell. Spread peaches. Cover with
glaze. Serve with whipped cream. Makes enough for three pies.
Pies
309
PEACH PIE By Dani Lindquist
8 oz. Cream cheese
1 Tbsp. sugar
1 Tbsp. milk
Peaches, diced and one peach sliced
2 tubs extra-Creamy Cool Whip
Small Box Vanilla pudding mix
1 cup cold water
¼ tsp almond extract
1.
2.
3.
4.
5.
Beat cream cheese, sugar and milk until smooth. Mix in ½ to 1 tub of Cool Whip.
Layer diced peaches and refrigerate ½ hour.
Beat pudding mix, cold water and almond extract until creamy and let sit for 5 minutes.
Add 1 tub of Cool Whip and top with sliced peaches.
Freeze one hour.
PEANUT BUTTER CHOCOLATE MOUSSE PIE By Nancy Brackner
pie crust
3 cups flour
1 1/2 cups shortening
1 tsp. salt (scant)
3/4 tsp. sugar
1/2 cup ice water (+ some if needed)
1/2 tsp. baking powder (scant)
Mix together. Put in pie pan. Bake at 350 degrees for 10-12 min. or until it is flaky (not brown) Be
sure and poke a lot of holes before baking. Make a pie crust with lots of holes! Mix 2/3 cup peanut
butter with 1/2 cup powdered sugar until smooth. Pack in the bottom of the cooled crust.
Mix 1/3 cup of sugar with 1/2 tsp. of vanilla and 1/4 cup margarine. Beat until smooth. Add one
room temperature egg. Beat for 5 minutes. Add 1/2 cup melted semi-sweet chocolate chips (If you
use milk chocolate chips, use a little less sugar.) Mix until well blended. Pour onto peanut butter
mixture. Put into fridge for 2 hours or into freezer for 1 hour.
Garnish with whipped cream if desired.
Pies
310
PECAN PIE By Debbie Allan
3 eggs
1/2 cup packed brown sugar
3 Tbsp. butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup light Karo syrup
1/2 cup dark Karo syrup
1 cup chopped pecans
1 uncooked pie crust
Cream together butter and sugar. Add eggs one at a time and beat. Add salt, vanilla, and syrups.
Add nuts. Pour into uncooked pie shell. Bake at 425 degrees for 10 minutes, then 350 degrees for
40 minutes.
PECAN TARTS By Lori Hurst
----SHELL:---1 cube margarine
3 oz. cream cheese
1 cup flour
----FILLING:---1 eggs; beaten with fork
1/2 cup chopped pecans
dash salt
1 tsp. vanilla
3/4 cup brown sugar
Roll dough for shell until very thin. Line shallow muffin tins with it. Fill lined muffin tins with
filling. Bake at 350 for 15 minutes. Reduce to 250 and bake 10 minutes.
PIE CRUST (LEE) By Lee Hurst
1 cup flour
1/2 cup Crisco (butter flavor)
1/4 cup ice water
1/4 tsp. salt
Cut into cornmeal size and then add water, little at a time and form a ball. Chill in plastic wrap.
Roll out and place in pie pan. Prick crust with fork and bake at 425 for 20 min. Cool.
Pies
311
PIE CRUST (LORRAINE) By Lorraine Stevenson
1 cup flour
1/4 tsp. salt
1/2 cup Crisco
1/4 cup water
Mix flour and salt together. Cut in Crisco with a rubber spatula (no pastry blender). Stir in water all
at once with a fork. Turn onto a floured board and gently knead until all the flour is worked in.
Flatten into a round and pat edges smooth so there are no large cracks. Roll out always rolling from
the center the edge, turning crust as necessary until it is 2 inches bigger than the pie plate you are
using. For a blind crust, flute edges and prick everywhere with a fork (even the flutes). Bake at 450
degrees for 10-12 minutes.
PIE CRUST (MOM) By Lee Hurst
2 1/2 cups flour
1 cup shortening
----BEAT WITH A FORK:---5 Tbsp. ice water
1 Tbsp. vinegar
1/2 tsp. salt
1 egg white
Cut together flour and shortening. Add liquid mixture to flour and shortening. Knead. Chill. Roll
on floured board. Bake at 425 degrees until golden brown. Enough for three pie crusts.
PIE CRUST By Joyce Miskin
(for two crust pie)
2 cup flour
½ cup tsp. salt
2/3 cup 2Tbsp shortening
¼ cup water
(single crust pie)
1-1/3 cup flour
¼ tsp. salt
½ cup Crisco shortening
3Tbsp water
Roll out and put in pie pan. Bake 10-15 min. at 425 degrees
Pies
312
PUMPKIN PIE By Cheryl Tucker
1 can pumpkin
6 eggs
1 cup brown sugar
1 cup white sugar
1 can evaporated milk (1 2/3 cup)
2 1/2 cup milk
2 Tbsp. pumpkin pie spice
1 tsp. Salt
1 Tbsp. cornstarch
Add ingredients together, adding the milk last. Bake at 400 degrees for fifteen minutes, then turn
down to 350 degrees for thirty minutes. Makes three pies
RASPBERRY PIE By Alda Allan
1 pkg. raspberry Danish dessert
1 3/4 cup cold water
2-3 cups raspberries, sweetened
3 oz. cream cheese
1 cup whipping cream
1/2 cup powdered sugar
pie crust
Mix Danish dessert with cold water and cook as directed. Cool. Add fruit. Soften cream cheese.
Mix with powdered sugar. Add whipping cream and whip until firm. Put in cooled pie crust. Chill.
Top pie with fruit mixture. Great with strawberries. Can use frozen fruit, but it is runnier.
REESE’S PEANUT BUTTER CHOCOLATE PIE By Loraine Stevenson
1/3 cup powdered sugar
2 rounded Tbsp peanut butter
----FILLING---1 pkg (6 oz) instant chocolate pudding
1 pint whipping cream
2 1/4 cup milk
3 Tbsp powdered sugar
baked and cooled 9 in pie shell
Mix 1/3 cup powdered sugar and peanut butter into a crumb mixture. Reserve 2 Tbsp of the
mixture and spread the rest in the bottom and up sides of baked pie shell.
Mix pudding mix, 1/2 cup whipped cream and the milk with a whisk until no lumps remain. Let
mixture thicken a bit and then spread into a pie shell on top of peanut butter crumbs. Chill while
whipping cream for topping. Beat the remaining cream. Add 3 Tbsp of powdered sugar. Spread on
pie and sprinkle with reserved peanut butter crumbs. Chill for at least one hour. Best when eaten
within 24 hours. Refrigerate leftovers.
Pies
313
RHUBARB PIE By Lee Hurst
3 cup rhubarb
1 ½ cup sugar
2 Tbsp flour
2 eggs
½ tsp nutmeg
1 tsp lemon
1 Tbsp butter
Beat sugar, flour and eggs together. Arrange half the rhubarb in a pastry-lined 9 inch pie pan.
Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Install top
crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1
tablespoon sugar. Cut steam vents in top crust. Bake at 400 for 45 to 50 minutes.
AVIS’ RHUBARB PIE by Joyce Miskin
3 cups rhubarb
1 cup sugar
Pinch of salt
2 eggs
1 teaspoon lemon juice
½ teaspoon nutmeg
1 tablespoon flour
1 9-inch unbaked double pie crust
Dice rhubarb; beat eggs with sugar and salt. Combine with other ingredients and allow to sit while
making pastry. Line a 9-inch pie pan with pastry. Spoon in rhubarb filling, then top with vented
pastry layer and seal. (I make a lattice top and sprinkle it with sugar). Bake at 450 degrees for 15
minutes, then reduce heat to 350 degrees and bake an additional 30 minutes. (or until the crust is
browned and the filling is set)
(This is a custard-like pie--I like to make 1 ½ times the recipe for a 10 inch pie pan)
STRAWBERRY PIE By Lynda Campbell
9” pie crust (deep dish)
1 1/2 qts. strawberries (3 lbs.)
1 cup sugar
3 Tbsp. cornstarch
1/2 cup water
1 Tbsp. lemon juice
Bake pie crust. Cut up strawberries in 1/2 or 1/4 pieces. In blender, blend enough strawberries to
make 1 cup of liquid. Add water to the puree-ed strawberries, sugar, and cornstarch. Stir constantly
over medium heat until thickened. Add remaining strawberries to warm glaze and let sit for about
1/2 hour. Pour glaze with strawberries into pie crust and refrigerate. Serve with whipping cream.
Pies
314
VANILLA CREAM FILLING By Sharon Salisbury
3 cup scalded milk
1/4 cup flour
2 Tbsp. cornstarch
1 cup Sugar
1/4 tsp. Salt
3 eggs, beaten
1 1/2 tsp. vanilla
1 Tbsp. Butter
Mix dry ingredients together. Add dry ingredients to hot milk and cook until bubbles. Add beaten
eggs, beating constantly (so eggs don’t cook). Boil 1 minute. Add vanilla and butter. Cook and stir
occasionally until thickens. Place in baked pie crust.
WHITE CHOCOLATE CHEESECAKE PIE (Lee Hurst)
1 pg. (8 oz) cream cheese, at room temperature
3 Tbsp cream
3 cups milk
Mix above. Add 2 (3.3 oz) Instant white chocolate pudding mix
Put into pre-cooked and cooled pie crust. Serve with whip cream.
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PORK:
A first grader was sitting in class as the teacher was reading the story of the Three Little Pigs. She
came to the part of the story where the first pig was trying to acquire building materials for his
home. She said... And so the pig went up to the man with a wheelbarrow full of straw and said
‘Pardon me sir, but might I have some of that straw to build my house with?’ Then the teacher
asked the class, “And what do you think that man said?”
My friend’s son raised his hand and said “I know! I know!, he said.....’Holy smokes! A talking
pig!’”
The teacher was unable to teach for the next 10 minutes.
“Love is blind, marriage is the eye-opener.” -Pauline Thomason
“In my house I’m the boss, my wife is just the decision maker.” -Woody Allen
“It was a mixed marriage. I’m human, he was a Klingon.” -Carol Leifer.
People are always asking couples whose marriages have endured at least a quarter of a century for
their secret for success. Actually, it is no secret at all. I am a forgiving woman. Long ago, I forgave
my husband for not being Paul Newman. - Erma Bombeck
Young Son: Is it true, Dad, I heard that in some parts of Africa a man doesn’t know his wife until
he marries her? Dad: That happens in every country, son.
AWFULLY EASY BARBECUED RIBS By JaNae Hay
3-4 lb. baby back or country-style sparerib; s
1/2 tsp. salt
1/2 tsp. pepper
2 onions sliced
16-24 oz bottle barbecue sauce
Brown ribs under broiler, Slice into serving-size pieces, season, and place in slow cooker. Add
onions and barbecue sauce. Cover and cook on low for 6 hours.
BARBECUE PORK CHOPS (JANAE) By JaNae Hay
8 pork chops
1 cup barbecue or sweet-sour sauce
Brush each pork chop generously with sauce, then place in slow cooker. Cover and cook on low 78 hours.
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BARBECUE RUB By Lee Hurst
1 Tbsp dry mustard
½ tsp garlic powder
¼ tsp cayenne pepper
1 Tbsp chili pepper
Rub on slab of ribs. Bake 2-3 hours in 275 oven with BBQ sauce on top. Grill outside last 30
minutes. Brush on new sauce when on grill.
BARBECUED RIBS (LYNDA) By Lynda Campbell
country style ribs
1 onion; sliced
salt
pepper
water to cover
Cover and boil all ingredients over low heat for two hours. Cook on grill with barbecue sauce until
done, or in covered pan on top of stove.
BARBECUED SPARERIBS (DEBBIE) By Debbie Allan
2 qt. water
1/2 cup vinegar
----SAUCE---2/3 cup ketchup
finely minced onions
1/4 cup soy sauce
1 Tbsp. vinegar
2 Tbsp. sugar
2 Tbsp. oil
Boil spareribs in water and vinegar for 5-10 minutes. Cover ribs with sauce. Broil until brown.
BARBECUED RIBS (LORI) By Lori Hurst
beef/pork short ribs,; bone in or boneless
Set ribs on rack in casserole dish about full of water. Cover with foil completely. Tuck around rack,
etc. to seal. Bake at 350 for 3 hours. Remove, drain dish. Place ribs in dish and cover with BBQ
sauce. Bake an additional hour.
BARBECUED SPARERIBS (CINDY) By Cindy Stettler
2-3 pounds spareribs or pork chops
k. c. masterpiece BBQ sauce
Boil pork or beef to remove fat and make tender. Cover with K. C.
Masterpiece BBQ sauce. Bake at 300 for 2-3 hours..
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BARBECUED SPARERIBS (LARUE) By LaRue Glassman
4 pounds ribs
1 cup onion (or more)
1 cup catsup
1 cup water
2 tsp. salt‘
2 Tbsp. Worcestershire sauce
1/2 cup vinegar
1/4 cup brown sugar
2 tsp. dry mustard
Cut ribs into pieces. Trim fat. Brown well and drain. Combine ingredients. Pour over ribs. Cover
and bake at 350 for 1¾ hours. Baste two or three times. Bake uncovered fifteen more minutes.
BARBECUED SPARERIBS (LEE) By Lee Hurst
1 bottle (small) catsup
2 1/2 Tbsp. liquid smoke
1 Tbsp. Tabasco sauce
1 onion
salt and pepper to taste
2-3 pounds spareribs or pork chops
Boil spareribs 10 minutes to make tender. Bake covered at 300 for 2-3 hours.
BROILED PORK CHOPS By Cherri Hart
1/2 cup apple juice
1/2 cup pineapple juice
pork chops
1 Tbsp. paprika
2 tsp. season salt
2 Tbsp oil
Marinate pork chops in apple juice and pineapple juice for 3 - 4 hours. Brush on mixture of
paprika, season salt, and oil. Broil 4 inches from heat 6-7 minutes per side, basting other side.
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GRILLED HONEY-GLAZED PORK TENDERLOIN WITH ONIONS By Kyle
Miskin
½ cup honey
¼ cup extra-virgin olive oil
¼ cup vinegar---part Balsamic and cider
Dijon mustard (about 3 Tbsp.)
1 Tbsp. minced garlic
Generous shaking of DeVerle’s seasoned salt (no more than ½ tsp.)
1 tsp. salt
½ tsp. pepper
2 pounds pork tenderloin
1 onion sliced ¼ inch (keep entire slice intact)
¼-1/2 tsp. Grill Mate Spicy Montreal Steak seasoning
Directions:
Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Place onions
Add pork and turn to coat it well. Place intact onion rounds on top of meat. Spoon some of the
marinade to coat the onions. Cover and refrigerate 2-4 hours. Turn pork occasionally. Remove pan
from refrigerator 30 minutes before grilling.
Prepare grill for medium-hot fire with and indirect heat area.
Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed.
Sear meat on every side then reduce heat to 250-300 degrees. Grill pork covered over indirect heat
until the middle is about 160 degrees, 25-30 minutes. Brush pork generously with the marinade;
turn every 10 minutes to evenly cook.
As meat is cooking, grill onions on high grill (indirect) and apply marinade several times and upon
turning. Let pork rest 5 minutes before slicing into ¾-inch thick slices. Serve with grilled onions.
HAM LOAF By Debbie Allan
2 1/2 lbs. ham; ground coarse
1 1/2 lbs. pork; ground fine
1 cup cracker crumbs
1 cup milk
2 beaten eggs
----SAUCE:---1/2 cup brown sugar
1/2 cup vinegar
1 Tbsp. dry mustard
1 cup water
Mix together and put in loaf pan. Bake 1 1/2 hours at 350 degrees. Baste every 15 minutes with
sauce.
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HAM AND CHEESE CASSEROLE By Vicki Allan
2 cups cubed ham
2 cups cheese, grated
10 oz. cooked noodles
1 can tomato soup
1/2 can water
1/4 cup green pepper (optional)
1/4 cup mushrooms (optional)
1 cup Prego spaghetti sauce
Mix and place in casserole. Cook 40 minutes at 350 degrees or warm in microwave. Serves 6-8.
HAM CASSEROLE By Fern Nelson
2 C cooked noodles
2 T butter
½ C chopped onion
¼ C green peppers
¼ C diced ham
1/8 tsp. pepper
1 can cream of mushroom soup
1 T pimento (opt)
½ C milk
½ C grated cheese
Sauté onions and pepper in butter; add ham; cook. Heat soup and milk. Mix all together except
cheese. Put in buttered casserole dish and put cheese on top. Bake at 375 for 20 min.
HONEY HAM By Steve Allan
6 slices ham; 1 inch thick
1 cup brown sugar (packed)
1/3 cup horseradish
1/4 cup lemon juice
Score each side of ham 1/4 inch deep in diamond pattern. Combine sugar, horseradish and lemon
juice in small saucepan; heat to boiling, stirring constantly.
Place ham slices on grill 3 inches from medium coals; cook 15 minutes on each side, basting
frequently with brown sugar mixture.
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HAM WITH PINEAPPLE GLAZE, BAKED By Vicki Allan
1/2 smoked ham
1 medium can crushed pineapple (don’t drain)
1/2 tsp. dry mustard
1/4 tsp. cloves
2 Tbsp. corn starch
1/2 c. brown sugar
Bake 1/2 ham for 1 hour, in a 350 degree oven before applying glaze.
Heat ingredients on stove, stir constantly, until glaze is thick. Before spreading glaze, cut thick skin
off ham, leave small quantity of fat from ham in pan. Spread glaze evenly over ham, bake for 30
minutes
ITALIAN SAUSAGE By Lynda Campbell
1 pkg Italian sausage links
1 can stewed tomatoes
1 green pepper
1 onion, sliced
1 large can sliced mushrooms
1 hoagie buns
Brown sausages. In baking dish, put diced green peppers, onions, and mushrooms. Place sausages
on top. Cover with stewed tomatoes. Cover with foil and bake for 1 hour at 325. Serve on rolls with
a slice of cheese.
LAYERED PORK CHOPS By Lynda Campbell
6 pork loin chops 1/2 inch thick; boneless
1 tsp. pepper
6 medium red potatoes; thinly sliced
1/4 cup butter
1 medium onion; thinly sliced
1 beef bouillon cube
2 tsp. dried thyme
1 cup hot water
1 tsp. salt
2 Tbsp. flour
1/4 cup water
Brown pork chops (turn once). Layer 1/2 potatoes and 1/2 onions in lightly greased 9 x 13 pan.
Sprinkle 1/2 of the seasoning. Top with 2 Tbsp. butter and then pork chops. Repeat. Dissolve
bouillon cube in 1 cup of hot water and pour over. Bake covered 350 for 1 hour. Remove with
slotted spoon and reserve drippings. Pour drippings in skillet. Mix flour in water with whisk until
smooth (Boil until thick). Serve with Pork Chops.
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MARINATED PORK CHOPS
8 oz Italian dressing
1/3 cup brown sugar
1/3 cup soy sauce
¾ cup pineapple juice
Let pork chops marinate for six hours or more. Grill until done.
PORK CHOPS AND SCALLOPED POTATOES By Lori Hurst
4 pork chops
2 Tbsp. chopped parsley
1 can cream of mushroom soup
4 cups thinly sliced potatoes
1/2 cup sour cream
salt and pepper
1/4 cup water
Brown pork chops. Blend soup, sour cream, water and parsley. Sprinkle potatoes with salt and
pepper. In 2 quart (buttered) casserole dish: alternate layers of potatoes and sauce. Top with chops.
Cover and bake at 375 for 2-2 1/2 hours.
PORK CHOP CASSEROLE By Lynda Campbell
2 lbs. pork chops, browned
2 cups Water
1/2 cup rice (uncooked)
1 tsp. Salt
1 tsp. sage
1 tsp. parsley flakes
dash of pepper
1 onion, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
Mix rice, water and seasonings and spread evenly on the bottom of fry pan. Add the pork chops.
Slice one onion over top (more if desired). Add soups over onions and pork chops. Cover and
simmer one hour. Stir until all is mixed well. (Can add water if gets a little dry while cooking.)
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ROASTED PORK LOIN By Vicki Allan
4 tsp. garlic, minced
½ Tbsp dried rosemary
1/4 cup olive oil
¼ cup white wine
salt and generously pepper to taste
2 pounds boneless pork loin roast
¾ cup chicken bouillon
2 Tbsp dried onions, if desired
1.
Puree garlic, rosemary, wine, and olive oil. Pierce meat with a sharp knife in several places
and press the garlic paste into the openings. Put meat and puree in a plastic bag to marinate for a
few hours. Add a few dried minced onions, if desired.
2.
Preheat oven to 350 degrees F (175 degrees C).
3.
Pour meat and marinade into bottom of pan. Add chicken boullion. Place into oven,
turning and basting with pan liquids. Cover and cook until the pork is no longer pink in the center,
one and a half to 2 hours. An instant-read thermometer inserted into the center should read 160
degrees F. Remove roast to a platter. Serve with pan juices, thickened with flour and water.
4.
If desired, good with red potatoes right in the pot.
FAMOUS RIBS By Kyle Miskin
We buy non-marinated bone-in pork ribs in the sealed packs, babyback or otherwise. We get them
at Sam’s club a lot, but those are usually in big packages. I’ve also bought the John Morrell ribs at
our local Lee’s, but don’t know about other brands. Kyle washes them off and pats them dry, then
seasons them really well with salt and pepper on both sides, and some McCormick’s Grill Mates
Spicy Montreal Steak seasoning on the meat side. He puts them in a large roasting pan with a lid,
or you could use a large disposable foil baking pan tightly covered with foil. He bakes them for 5
hours in a 250 degree oven. About half way through baking, he drains off but about ¼ inch of
liquid and moves the ribs around so the top rib is on the bottom and the bottom rack of ribs are on
the top. Don’t stack ribs exactly on top of each other. Space them and alternate so there isn’t one
thick layer of meat to cook. When done, remove from pan and grill them meat side down until
toasty brown. Then flip over and get the bottom of the ribs crispy, so the fat cooks off. Immediately
baste with Bull’s Eye Original BBQ sauce. Serve with additional sauces---whatever is your favorite
sauce. You probably like something spicy.
Kyle’s philosophy is---“If it doesn’t taste right, you didn’t do it right!”
SAUSAGE ROLLS By Leah Gregg Campbell
3 cup bisquick
1 lb sausage
2/3 cup milk
1 cup cheddar cheese
Mix together and roll into balls. Bake at 350°until brown (approximately 20 minutes).
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SPARERIBS, BONELESS
Place spareribs in crock pot. Sprinkle generously with favorite seasoning (garlic, herb) and add ¼
cup water and 2 tsp bottled garlic. Cook for 8 hours on low or 5 hours on high. Serve with
barbeque sauce , if desired.
SWEET AND SOUR PORK By Trisha Tucker
2 lbs boneless pork
1 tablespoon oil
1 1/2 cups water
2 cups pineapple chunks
1/2 cup brown sugar
4 tablespoons cornstarch
3 tablespoons soy sauce
1/2 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 carrot chopped (optional)
1/2 cup green pepper chopped (optional)
3 green onions sliced
cut pork in 1 inch cubes. Heat oil in large skillet. Add pork and stir-fry on medium high 5-6
minutes, stirring constantly until pork is no longer pink. Add water and bring to boil. Lower heat
to medium low, cover and simmer 1 hour. Drain pineapple, reserving syrup. Combine sugar and
cornstarch. Stir in pineapple syrup, vinegar, soy sauce, salt and pepper. Add to pork and stir until
sauce thickens and boils. Add pineapple and vegetables and cook 3-4 minutes. Serve over rice.
WORLD’S BEST PORK CHOPS By Lee Hurst
8 lean pork chops; trim
1 egg and a little water
bread crumbs
2 Tbsp. margarine
salt and pepper
4 oz. can mushrooms
Dip pork chops in egg and water mixture. Cover with bread crumbs. Melt margarine in frying pan
and heat to sizzling. Brown pork chops quickly. Pour drippings from pan and the undrained can of
mushrooms over pork chops in casserole disk. Cover and bake at 275 for 2 1/2 to 3 hours.
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POULTRY:
Research makes it clear that little girls are blessed with greater linguistic ability that little boys, and
it remains a lifelong talent. God may have given her 50,000 words per day and her husband only
25,000. He comes home with 24,975 used up and merely grunts his way through the evening. He
may descend into Monday Night Football while his wife is dying to expend her remaining 25,000
words.
Erma Bombeck complained about this. She even proposed a new ordinance be passed that would
be called Bombeck’s Law: A man who watches 169,000 football games in a single season can be
declared legally dead.
Time must be reserved for meaningful conversations.
“My wife and I had words, but I never got to use mine.” -Fibber McGee
“Wives are people who think it’s against the law not to answer the phone when it rings.” -Rita
Rudner
ALDA’S FRIED CHICKEN By Alda Allan
2 lbs. chicken
flour
salt
sage
pepper
garlic salt
1 pkg. onion soup mix
Mix above in plastic bag. Shake cut up chicken in bag. Brown in margarine on both sides. Pour a
package of dried onion soup mix over it. Cover and steam for one hour.
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AVOCADO TAPENADE WITH MEDITERRANEAN CHICKEN
Prep Time: 15 minutes
Total Time: 55 minutes
Serves: 4
2 chicken breasts, skinless, boneless, halved
2 lemons, zested and juiced (juice divided)
2 1/2 tablespoons olive oil, divided
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly
ground
Tapenade:
2 cloves garlic, roasted and mashed
1/2 teaspoon salt
1 large firm-ripe Chilean Hass avocado,
halved, pitted, peeled and finely chopped
1 medium tomato, seeded and finely chopped
1/4 cup pimiento-stuffed green olives, thin-sliced
2 tablespoons fresh basil, chopped
1.
In a sealable plastic bag combine lemon zest, 2 tablespoons of the lemon juice, 2
tablespoons of the olive oil, garlic, salt and pepper. Add chicken breasts, seal and refrigerate for 30
minutes.
2.
Tapenade: In medium bowl, whisk together remaining lemon juice (about 3 tablespoons),
1/2 tablespoon olive oil, roasted garlic, salt and pepper. Stir in avocado, tomato, olives and basil.
Cover tightly by pressing plastic wrap onto surface of tapenade. Set aside.
3.
Lift chicken breasts from marinade and grill or cook in skillet until done, about 5 minutes
per side. Serve each chicken breast topped with one quarter of the tapenade.
Per Serving: 354 calories, 23.5g total fat, 67mg cholesterol, 938mg sodium, 14.4g total carbs, 8g
dietary fiber, 27.3g protein
BACON CHICKEN BAKE By Lisa Blau
1/2 lb. bacon, finely chopped and cooked (but not too crisp)
1 cup seasoned bread crumbs
3 Tbsp. dried minced onion (fresh onion will work as well, but use less)
skinless, boneless chicken breasts (as many as you want - but this will cover about 4)
Ranch dressing (any brand)
1 stick butter, melted
Salt, Pepper, and Garlic to taste
Preheat oven to 400 degrees. Mix bacon, breadcrumbs, and dried onion flakes in a large bowl.
Add salt, pepper, and garlic salt to taste. (I add about a tsp of each.) Brush each chicken breast
liberally with ranch dressing and then coat with breadcrumb topping liberally. Place in a foil lined
pan. Do this with each breast. Top with melted butter. Bake covered for 30 minutes. Uncover
and bake for 10 more. Finish under the broiler for about 5 minutes for a crispy brown crust.
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BACON-WRAPPED TERIYAKI CHICKEN SKEWERS By Trisha Tucker
1 lb. boneless skinless chicken breasts or thighs
8 oz. lean bacon, NOT thick-sliced
1 large can pineapple chunks
Kikkoman Teriyaki Baste and Glaze
Kebab skewers or toothpicks
Remove bacon from package and, while it’s still all stuck together, stretch it out a little
(lengthwise). Use kitchen shears to cut the slab into thirds. Refrigerate until ready to use.
Cut chicken into bite-sized pieces. Drain the pineapple. Wrap a piece of bacon around a chicken
piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat until skewer is full.
Pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least
4 hours, no longer than about 8.
Preheat grill; when about 350-400 degrees, place skewers on grill and baste with
reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7
minutes.
BARBECUED CHICKEN (STEVE) By Steve Allan
3 chicken; cut into pieces
On grill, cook each side fifteen minutes. Cook each side ten more minutes.
Baste with K.C.’s Masterpiece BBQ Sauce. Cook each side five minutes.
BEER ‘N BATT CHICKEN By Lee Hurst
1 Tbsp. coarse salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. garlic granules
1 tsp. onion salt
1 tsp. thyme
Mix ingredients. Makes enough rub for two whole chicken. Rub chicken with seasonings. Place
one third can of beer (opened) on grill. Place chicken over can. Start grill on high, then place on
medium. Bake one hours and 5 minutes.
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BROCCOLI CHICKEN CASSEROLE (JILL) By Jill Hurst
2 whole chicken breasts; cooked and cut into bite
1 fresh bunch broccoli; cooked and diced
3/4 cup buttered bread crumbs
----SAUCE:---1 can cream of chicken soup
1/2 tsp. lemon juice
1/2 cup mayonnaise
1/4 tsp. curry powder (optional)
In a baking dish, spread broccoli. Add chicken. Mix the sauce and pour over. Top with bread
crumbs. Bake at 350 for 30 minutes or until bubbly.
BROCCOLI CHICKEN CASSEROLE (LORI) By Lori Hurst
2 pkgs. broccoli spears
2 cups cooked chicken pieces
1 can cream of chicken soup
1 cup mayonnaise (not miracle whip)
1 Tbsp. lemon juice
1/2 cup grated cheese
1/2 cup bread crumbs; in 2 Tbsp. butter.
Cook broccoli, drain, and lay in bottom of greased baking dish. Place chicken over broccoli. Pour
sauce (soup, mayonnaise, cheese and lemon juice) over chicken. Top with crumbs. Bake at 350 for
30 minutes. Cover for the first 20 minutes.
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BROILED ORANGE-CHILI CHICKEN BREASTS By Dani Lindquist
4 boneless, skinless chicken breasts, halved
Salt
Freshly ground pepper
¼ cup fresh orange juice
1 Tbsp. canola oil
1 Tbsp. chili powder
1 tsp grated orange rind
1 garlic clove, pushed through a press
¼ tsp cayenne pepper (optional)
1. Sprinkle chicken breasts with salt and pepper. In a large, re-sealable, plastic bag mix orange
juice, chili powder, orange rind, garlic and cayenne pepper. Add chicken breasts. Toss to coat.
Refrigerate 6 to 8 hours.
2. Heat broiler. Position broiler rack 6-inches from the heat source. Broil chicken 12 to 15
minutes, turning halfway through cooking time, just until cooked through.
CHICKEN BROCCOLI CASSEROLE By Joyce Miskin
3 broccoli heads cut into small bunches and steamed until tender (add more as desired)
(May use frozen broccoli in place of fresh broccoli.)
1 cup mayonnaise
1 tsp. lemon juice
2 cans cream of chicken soup - undiluted
4 cup cooked chicken cut into pieces (about 4 – 6 chicken breasts)
Optional topping - 4Tbsp melted butter mixed with 1 cup bread crumbs.
Spray 9 x 13 casserole pan with non-stick spray and arrange cooked broccoli evenly in pan.
Blend mayonnaise, lemon juice, and soup. Arrange chicken pieces evenly on top of the broccoli.
Spread soup over the chicken and top with grated cheddar cheese. Sprinkle with bread crumb
mixture
if desired. Bake covered at 350 degrees for 25 min.
Other suggestions:
Add diced, cooked carrots to the broccoli
Serve on rice or noodles
This recipe can be varied according to how much you like the chicken vs. broccoli ratio. I used to
use frozen broccoli, but it was kind of woody and old sometimes. They have improved the frozen
products lately, though. They also have bags of fresh broccoli already cut up in the produce section
if you want to save time.
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CHICKEN CASSEROLE By Alda Allan
----IN 9 X 13 GLASS GREASED PAN LAY
2 lb. chicken tenders
----MIX THE FOLLOWING AND SPREAD OV
2 cans chicken mushroom soup; undiluted
onions
mushrooms
water chestnuts
----TOP WITH:---1 1/2 cups grated cheese
----SPREAD ON TOP:---1 pkg Pepperidge farm stuffing (flavored)
Moisten stuffing with 1/2 - 3/4 cup water. Cover and bake at 350 for 40 minutes. Remove cover
and add more cheese. Bake 15 minutes more.
CHICKEN A LA KING By Veda Rees
Boil 6-8 chicken breasts with onions and salt until tender. Remove meat from skin and bones. Cut
or dice. Skim the fat from the liquid. Melt 3 Tbsp. butter and add to 3 Tbsp. flour and mix well.
Add 1 cup cream, 1 cup of the chicken broth and the liquid from 1 medium can of sliced
mushrooms. Thin with milk if necessary. Add salt and pepper to taste.
Put cut chicken, bottle of sliced Pimiento, and sliced mushrooms into a
casserole dish. Add the sauce. Stir gently and place dish in the oven in a
pan of water at 325 degrees for 1 hour. Serve in patty shells or over toast
CHICKEN BREASTS WITH CHIPPED BEEF By Lynda Campbell
4 large chicken breasts; cut in half
3 1/4 oz pkg chipped beef
1 cup sour cream
1 can cream of mushroom soup
1 Tbsp. bacon grease
De-bone and skin chicken breasts. Line Pyrex dish with chipped beef. Mix sour cream and Cream
of Mushroom Soup and pour over chicken breasts which are arranged over the layer of chipped
beef. Add dabs of bacon grease. Set in fridge overnight. Bake 3 hours uncovered in 275 degree
oven. Serves 8.
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CHICKEN BROCCOLI CASSEROLE (DEBBIE) By Debbie Allan
2 pkg. chicken thighs; skinned and boiled
1 large bunch broccoli; cooked
lemon juice
salt
----MIX SAUCE:---1 can mushroom soup
1 can cream of chicken soup
1 cup mayonnaise (not miracle whip); thinned with milk
1 tsp. curry powder
Spray 9x11 inch baking dish with Pam. Arrange broccoli and chicken and sprinkle with lemon
juice and dash of salt. Pour sauce over chicken and broccoli. Top with crush potato chips, cashew
nuts, and parsley. Bake at 300 for 30 minutes.
CHICKEN CACCIATORE By Kelly Carman
1/2 cup olive oil
1 Bermuda onion, chopped
3 cloves garlic, minced
1 fryer, cut into pieces and skinned
1/2 cup Tomato paste
1 cup dry red wine or apple juice
pinch of salt
1/2 tsp. pepper
1 1/2 cup chicken stock
1 bay leaf
1/4 tsp. thyme
1/4 tsp. marjoram
2 Tbsp. brandy (optional)
1 cup sliced fresh mushrooms
1 lb spaghetti, cooked
In a large skillet, sauté the onion and garlic in olive oil until translucent and let brown slightly.
Remove from pan with slotted spoon and set aside. Coat chicken in flour and sauté in olive oil until
golden brown. Place the chicken in a deep oven pan. Place the garlic and onions from the pan into a
blender and add tomato paste, wine, or apple juice, salt, pepper, chicken stock, bay leaf, thyme,
marjoram, and brandy. Blend thoroughly. Pour the mixture over the chicken. Simmer for 1 1/2
hours on top of stove, checking often to prevent sticking. During the final 30 minutes of cooking,
add mushrooms. Cook pasta according to package directions. Drain. Serve chicken and sauce over
hot buttered spaghetti. Yield 6-8 servings.
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CHICKEN CASHEW By Cathy Hanna
1 1/2 lbs chicken breast
2 Tbsp oil
2 tsp chicken bouillon
1 1/4 cup boiling water
2 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp ground ginger
1 tsp to 1 Tbsp cornstarch to desired thickness
mushrooms, sliced
1/2 cup green onions
1 small green pepper, cut into strips
2 cups cashews
hot cooked rice
In a saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger. Stir
until slightly thickened. Stir into bouillon mixture. In large skillet, brown chicken in oil. Add
bouillon mixture. Add mushrooms, onions and green pepper. Simmer uncovered to desired
crispness. Add cashews before serving. Place hot cooked rice onto platter. If you like more sauce,
double sauce.
CHICKEN CASSEROLE By Deb Whipple
1 cup rice
1 can celery soup
1 can cream of chicken soup
1 soup can Water
1 pkg Lipton onion soup mix
6-8 chicken breasts
Sprinkle rice on bottom of oblong casserole dish. Put chicken on. Mix soups with water. Pour soup
mixture over. Sprinkle onion soup mix on top. Cover with tin foil. Bake at 275°F for 2 1/2 hours.
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CHICKEN CASSEROLE By Peni Floyd
4 Chicken Breasts (cut in ½. 8 per pan)
Swiss cheese- grated
Mix: 2 cans of cream of chicken soup
¼ cup milk
Mix: ½ cup butter
Stove top stuffing
½ cup water
Layer chicken, cover with cheese, layer soup mixture and then stuffing mixture. Bake at 350 for 55
to 60 minutes uncovered.
CHICKEN CORDON BLEU By Michelle Miskin
4 skinless, boneless chicken breast halves
1/4 tsp salt
1/8 tsp ground black pepper
6 slices Swiss cheese
4 slices cooked ham (2 slices for each rolled chicken if using thin slices)
1/2 cup seasoned bread crumbs
Egg wash
Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 Tbsp of lemon juice
Preheat oven to 350 degrees. Coat a 7x11 baking dish with nonstick cooking spray. Pound
chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and
pepper. Place cheese and ham on top of each chicken breast. Roll up each breast, and coat in egg
and dip in bread crumbs. Secure with a toothpick and place in baking dish. Place a pat of butter on
top of each chicken roll. Bake for 30 minutes. Remove from oven, and place 1/2 cheese slice on
top of each roll. Return to oven for 3 to 5 minutes, or until cheese has melted. Heat sauce
ingredients. Remove toothpicks, and serve on top of rice with sauce.
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CHICKEN CREPES By Traci Wilson
---Crepes---2 egg whites
1 whole egg
1/2 cup milk
1/2 cup water
3 Tbsp. buttermilk
3/4 cup flour
1/2 tsp. salt
---Sauce--3 cups chicken broth
1/4 cup cornstarch
1/2 cup water
2 chicken breasts; fully cooked
Mix ingredients for crepes in blender for 1 minute, scraping the sides of the blender after 30
seconds.
Heat 3 cups of chicken broth. Add 1/4 cup of cornstarch and 1/2 cup of water. Mix until smooth
and boiling. Add cut up chicken..
Cook crepe mix in small skillet. (Crepe mix will be very thin.) Pour enough in the skillet so it
barely covers the bottom of the skillet. Don’t flip it. Makes about 12 crepes. Stuff crepes with the
sauce mixture and put in 9x13 baking dish. Cover tops of crepes with 1/2 cup of the sauce mixture
once all crepes are in the baking dish. Top with 1 cup mozzarella cheese and bake at 350 for 15
minutes.
CHICKEN DIVAN By Peni Floyd
1 lg. pkg. broccoli cooked
4 chicken breasts (boiled) cooked
Layer broccoli in 9x13 casserole dish then add broken up chicken mix.
1 cup mayonnaise (not miracle whip)
2 cans cream of chicken soup
1 Tbsp lemon juice
Sprinkle some poultry seasoning or curry. Spread over chicken top with grated cheese and bread
crumbs. Bake at 350 until done.
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CHICKEN DIVINE (VICKI) By Vicki Allan
3 whole chicken breasts; or equivalent meat
1 pound broccoli
3/4 cup raw rice; cooked
----CHEESE SAUCE:---1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
Boil chicken until cooked. Cool. Skin, bone, and slice. Cook broccoli in water. Drain. Layer
chicken, then broccoli, then rice in buttered casserole. Pour cheese sauce over. Bake uncovered at
350 for 30 minutes until bubbly.
To make sauce, melt butter. Add flour and stir until smooth. Cook 2 minutes. Gradually add milk,
stirring constantly until thickened. Add cheese and seasonings.
CHICKEN IN THE GARDEN By Jill Hurst
1-2 pieces chicken
2 Tbsp. minute rice
1 potato; sliced
sliced mushrooms
1 carrot; sliced
1 tomato; sliced, or several salad
1 onion; sliced
several slices green peppers
Add salt, pepper, paprika, and Worcestershire sauce. Wrap in double tin foil. Bake at 375 for 1 1/2
hours. Turn every 30 minutes. Makes 1 serving.
CHICKEN PARMESAN (JANAE) By JaNae Hay
4 skinless, boneless chicken breasts
1 (small)bottle ragu spaghetti sauce
1 lb. mozzarella cheese
1 box shake and bake
Cook chicken according to directions on Shake and Bake box until almost done (about 15 minutes
before directions say). Pour spaghetti sauce over chicken. Grate cheese. Sprinkle cheese over top
until covered with thick layer. Finish cooking and serve. Serve with pasta.
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CHICKEN PILLOWS By Kelsey Miller
Serves: 8
2 cups chopped, cooked chicken (can boil or use 2 cans of canned chicken)
1/2 cup butter
6 oz. cream cheese
4 pkgs. crescent rolls
croutons or bread crumbs
Gravy:
1 cup cream of chicken soup
1/2 cup sour cream
1 Tbsp. lemon juice
2 chicken bouillon cubes
Mix chicken, butter, and cream cheese in a bowl. Spread chick mix in rolls. Roll large end up.
Dip in melted butter and roll in crushed croutons or bread crumbs. Bake at 350 for 20-25 minutes.
Serve warmed gravy over chicken pillows.
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CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING By America's
Test Kitchen
Serves: 6
This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them.
They don't convey their distinctive tastes but greatly deepen the savory flavor of the filling. When
making the topping, do not substitute milk or half-and-half for the heavy cream.
Filling:
1 1/2 pounds boneless, skinless chicken breasts and/or thighs
3 cups low-sodium chicken broth
2 Tbsp. vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
2 small celery ribs, chopped fine (about 1/2 cup)
Table salt and ground black pepper
10 ounces cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
1 tsp. soy sauce (see note)
1 tsp. tomato paste (see note)
4 Tbsp. (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 tsp. juice from 1 lemon
3 Tbsp. minced fresh parsley leaves
3/4 cup frozen baby peas
Crumble Topping:
2 cups (10 ounces) unbleached all-purpose flour
2 tsp. baking powder
3/4 tsp. table salt
1/2 tsp. ground black pepper
1/8 tsp. cayenne pepper
6 Tbsp. unsalted butter, cut into 1/2-inch cubes and chilled
1 ounce Parmesan cheese, finely grated (about 1/2 cup)
3/4 cup plus 2 Tbsp. heavy cream (see note)
1. FOR THE CHICKEN: Bring the chicken and broth to simmer in covered Dutch oven over
medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large
bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash
Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper
in large bowl. Sprinkler butter pieces over top of flour. Using fingers, rub butter into flour mixture
until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined.
Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each onto parchmentlined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until
shimmering. Add onion, carrots, celery, 1/4 tsp. salt, and 1/4 tsp. pepper; cover and cook, stirring
occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into
small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
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4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add
mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices,
about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to mediumhigh and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and
dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with
chicken and vegetables. Set aside.
5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and
cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan
bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully
thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in
lemon juice and 2 tablespoons parsley.
6. Stir chicken-vegetables mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish
or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed
baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with
remaining tablespoon parsley and serve.
CHICKEN RICE ROGER By Lori Hurst
1 chicken, cut up
2 Tbsp. onion
1/4 cube butter
3/4 cup rice (not instant)
2 chicken bouillon cubes
salt and pepper
1 can mushrooms
1 3/4 cup water
Brown chicken. Place rice, mushrooms and onions in 9x12 inch pan. Lay chicken on top. Put with
1/4 cube butter. Pour bouillon water over. Cover and bake at 375 for 1 1/2 hours.
CHICKEN SCAMPI By JaNae Hay
1/2 cup butter
1/4 cup olive oil
1/4 cup finely chopped green onion
1/2 Tbsp. minced garlic (4 garlic cloves)
juice of 1 lemon
2 lbs. chicken breasts
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup minced fresh parsley
1 tomato, chopped or diced.
Cut chicken into 1/2 inch pieces. In skillet, heat together butter and olive oil and sauté green onions
and garlic. Add lemon juice, chicken, salt, pepper and parsley. Continue cooking, stirring
constantly for 5-8 minutes or until chicken is done. Add tomatoes and heat through. Serve over
noodles or hot rice.
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CHICKEN VERACRUZ By Lee Hurst
4 chicken breasts
1 cup red salsa
1 cup green salsa
¼ cup water
½ cup real lemon juice concentrate
2 Tbsp lime juice
1 taco seasoning mix
shredded cheese
sour cream
corn or flour tortillas
dash of Worcestershire sauce
2 cloves of garlic
Place chicken in large skillet with tight lid. Add water, lemon juice, lime juice. Cook on medium
heat for 35 minutes. Then add red and green salsa and Worcestershire sauce. Mix over chicken
and cook 15 minutes more on medium low.
On tortillas, spread a thin layer of sour cream. Place on baking sheet in 350 oven for two minutes.
Take out and place chicken mixture on top. Add shredded cheese and olives. Wrap tortilla and
serve. Can also serve on yellow rice.
COUSCOUS By Cheryl Tucker
6 half, chicken breasts
4 carrots, cut in large pieces
2 onions, quartered and sliced
4 potatoes, quartered
2 turnips, cut in small pieces
1 lb winter squash, cubed
1/2 lb rutabaga, cubed (optional)
2 cans chick peas, drained (or garbanzo)
3 qts. Water
8 chicken bouillon cubes
1-2 Tbsp. Tumeric
3 cups semolina
6 cups Water
6 Tbsp. butter or margarine
12 eggs, boiled and peeled
Boil chicken breasts in 3 quarts water till tender. Remove chicken, cool, de-bone, and break or cut
into large pieces. Add bouillon and carrots to water. Boil for ten minutes. Add the rest of the
vegetables and boil no more than ten minutes more. Add chickpeas or garbanzos. Add Tumeric
until you get a yellow color and a mild taste (1 to 2 Tbsp.) To prepare the semolina, put the water,
bouillon and butter in pan. Bring to a boil. Add the semolina and return to a boil, cover, and
simmer for three minutes. Turn off heat and let stand for twenty minutes. Serve couscous over a
bed of semolina in bowl. Place one hard-boiled, peeled egg on top.
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CREAM CHEESE CHICKEN By Alda Allan
8 chicken breasts (or equivalent amount of fingers)
4 oz Cream Cheese
1 can cream of chicken soup
1 pkg Italian seasoning mix
1 Tbsp butter
1/2 pt. sour cream (add before serving)
Place chicken, cream cheese, soup, and seasoning mix in crock pot. Cook on low for 8 hours, or
until tender. Add sour cream just before serving. Serve over rice or noodles.
CREAM CHEESE CHICKEN
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2
Tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan
and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir
until smooth. Add this mixture to crock pot and cook on low for an additional hour.
CRISPY PARMESAN CHICKEN By Lori Hurst
3 lbs chicken, cut into pieces
1/2 Tbsp salt
1 egg; slightly beaten
1/4 tsp pepper
2 Tbsp milk
1/2 cup parmesan cheese
3/4 cup corn flakes; crushed
Combine corn flake crumbs, salt, pepper, cheese. Set aside. Wash and pat dry chicken. Combine
egg and milk. Dip chicken in egg mixture and roll in corn flake crumbs. Place in well greased
baking pan, skin side up. Bake one hour at 350. Do not cover or turn while baking.
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CURRENT CHICKEN By Deb Whipple
8 breasts chicken
1 cube melted butter
1/4 cup Dijon mustard
1 tsp. curry powder
1/2 cup minced yellow onion
1/2 cup honey
2 Tbsp. apricot jam
2 large minced garlic cloves
1/2 tsp. Salt
1/2 cup dried currents
Melt butter, add onions and garlic. Cook for 3 minutes (medium to low heat). Add other ingredients
and heat. Pour over chicken and bake in a 9x13 inch pan at 350°F for one hour. This is tasty and
easy to fix.
CURRY By Cheryl Tucker
2 onions, finely chopped
4 oz chili powder
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. tumeric
1/2 tsp. ginger
1/2 cup vinegar
1 Tbsp. mint sauce
4 beef bouillon cubes
4 cups Water
3 Tbsp. hot Green Chiles (optional)
2 lbs. chicken, boneless, skinless
Sauté Onions in oil. When clear, remove from pan. Mix spices in vinegar and set aside. Combine
onions and spices in pan and simmer for ten minutes. Combine four cups of water with bouillon
and add to mixture. Add the chicken and cook about forty-five minutes until chicken is tender.
Add potatoes if desired and serve with rice. Serves six.
EASY BAKED CHICKEN AND RICE By Debbie Allan
1 cup rice, uncooked
1 pkg. onion soup
1 can cream of chicken soup
2 1/2 cups water
Mix in 9x13 pan. Lay chicken on top. Bake 350 for 1 1/2 hours.
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EASY TERIYAKI CHICKEN
2-3 lbs. skinless chicken pieces
20 oz. can pineapple chunks
dash of ground ginger
1 cup teriyaki sauce
Place chicken in slow cooker. Pour remaining ingredients over chicken.
Cover and cook on low 6-8 hours.
FRIED CHICKEN By Lee Hurst
2 lbs. chicken
1 cup flour
½ tsp salt
½ tsp sage
½ tsp pepper
½ tsp garlic salt
1 pkg. onion soup mix
Soak chicken in buttermilk for one hour. Mix flour and spices in plastic bag. Shake cut up chicken
in bag. Brown in 1/8 inch oil on both sides. Pour a package of dried onion soup mix over it. Add ½
cup cream. Cover and steam for one hour.
GRANDMA’S CHICKEN By Lee Hurst
Boneless Chicken Breasts, if thick, cut in half lengthwise
Italian Bread Crumbs
Egg
flour
salt & pepper
Bottled spaghetti sauce
Mozzarella cheese
Beat egg with a little milk. Dip chicken in eggs, then in flour, in eggs again, and then in bread
crumbs. Salt and pepper. Brown in frying pan. Put spaghetti sauce in bottom of baking dish, add
chicken (being careful not to pack the chicken too tightly), and cover with spaghetti sauce. Bake at
450 for 20-25 minutes. Reduce to 350 degrees. Cover each piece of chicken with a slice of cheese.
Continue baking for 5 more minutes. Serve over spaghetti noodles or rice.
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GRILLED CHICKEN AND PEACHES By Woman's Day
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
1 Tbsp white wine vinegar
1/2 tsp grated ginger
3 Tbsp plus 1 tsp olive oil
Kosher salt and pepper
2 medium red onions, sliced into 1/2-in.-thick rounds
4 6-oz boneless, skinless chicken breasts
3 peaches, cut into wedges
1 bunch spinach, thick stems removed (about 4 cups)
Heat grill to medium-high. In a small bowl, whisk together the vinegar, ginger, 1 Tbsp of the oil,
and 1⁄8 tsp each salt and pepper; set aside.
Brush the onions with 1 Tbsp of the oil and season with ¼ tsp each salt and pepper. Brush the
chicken with 1 tsp of the oil, and season with ½ tsp each salt and pepper. In a bowl, toss the
peaches with the remaining Tbsp oil.
Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6
minutes per side. Grill the peaches (reserve the bowl) until charred, 2 minutes per side.
Transfer the peaches and onions to the bowl. Add the spinach and vinaigrette and toss to combine.
Serve with the chicken.
Turn this salad into a sandwich by slicing the chicken, then layering it with the peaches, onions and
spinach between two slices of bread. Or wrap it all up in a tortilla or stuff it into a pita.
Per Serving: 326 calories, 12 g fat (2 g saturated fat), 94 mg cholesterol, 529 mg sodium, 37 g
protein, 17 g carbohydrates, 12 g sugar, 3 g fiber
HAWAIIAN CHICKEN By Trisha Tucker
2 chickens; cut up
1 onion; chopped
1/4 lb. butter
1 small bottle (24 oz) catsup
1/4 cup flour
2 cups pineapple juice
1 cup brown sugar
1/4 cup lemon juice
1/2 tsp. cloves
1/2 tsp. pepper
4 tsp. Worcestershire sauce
1 tsp. garlic salt (opt.)
Brown onions in butter, add flour, then add all the rest (except chicken). Simmer until thick. Put
chicken in shallow pan or baking dish and cover with sauce. Bake at 350 degrees 2 hours. Serve
over rice.
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HAY STACKS (CAROL’S) By Carol Carman
hot cooked white rice
----sauce---3 cans cream of mushroom or chicken soup
1 1/2 cup grated cheddar cheese
1 1/2 cup sour cream
1 cup mayonnaise
----top with---grated cheddar cheese
chopped green onions
chopped green peppers
chopped celery
chopped tomatoes
raisins
green peas
mandarin oranges
pineapple chunks
coconut
sliced black olives
toasted slivered almonds
chow mein noodles
Combine sauce and heat. Add water or milk to thin slightly. Top rice and sauce with the
condiments.
HAY STACKS (LORI’S FAVORITE) By Lori Allen
Serves: 8
1 boiled chicken; or stir fried turkey
3 cans cream of chicken soup
1 soup can milk
2 1/4 cup chicken broth
6 Tbsp. flour
2 tsp chicken bouillon
Broth can be made with warm water and bouillon cubes. Mix flour, curry, chicken soup, milk and
broth. Cook until thickened, stirring often. Add chicken.
Let guests make their own haystacks from the following ingredients: rice, chow mein noodles,
coconut, cheese, tomatoes, sauce, pineapple.
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ISLAND CHICKEN By Lee Hurst
1/4 cup brown sugar
1/4 cup vinegar
3 Tbsp. soy sauce
1 Tbsp. corn starch
1 Tbsp. maraschino cherry juice
10-12 cherries; cut in half
1 cup pineapple juice
16 chunks pineapple
1/2 tsp poppy seeds
1/2 green onion cut in strips
1/2 onion sliced
4-6 chicken breasts
Dip chicken in flour, salt, and pepper. Brown in frying pan with onions. Sprinkle with seeds. Mix
all other ingredients and pour over chicken. Simmer 1 hour. Serve over rice.
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JAMAICAN JERK CHICKEN By Liz Hay
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons garlic powder or fresh
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
1 lime juice
1 scotch bonnet pepper (habanero)
3 green onions - finely chopped
1 cup onion - finely chopped
4 to 6 chicken breasts
Jerk: this method of cooking pork and chicken dates back to the Carib-Arawak Indians who
inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians
place it in a deep pit lined with stones and covered with green wood, which, when burned, would
smoke heavily and add to flavor. But first, the carcass was 'jerked' with a sharp object to make
holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without
loss of moisture. The results were superb. The meat was not only wonderfully spiced, but moist
and tender.
Seed and finely chop Scotch Bonnet Pepper. Trim Chicken of fat. In a large bowl, combine the
allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic and sugar. With
a Wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate
for at least 1 hour, longer if possible. It is best if marinated overnight. Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side
for dipping. Note: Scotch Bonnet peppers, known as 'Habaneros' are the hottest of the capsicum
peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
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LEMON GRASS CHICKEN by Dolores Matthews via Tammy Hay
Serves: 4
12 oz chicken breast
2 cloves garlic
2 small zucchini, sliced
6 green onions, cut in 1 inch pieces
1 tsp grated ginger root
2 tsp oil
11 oz can mandarin oranges, drained
Sauce, mix together:
1 tsp lemon zest
½ cup chicken broth
2 tsp cornstarch
2 tsp Rice vinegar (or white vinegar)
2 tsp soy sauce
Cut chicken in 1 inch pieces. Spray wok or skillet with Pam. Stir fry garlic and ginger for 15
seconds. Add zucchini and onions. Stir fry two minutes and remove veggies. Put in oil. Stir fry
chicken until no longer pink. Push to the side of the pan. Stir in sauce in center of pan. Cook and
stir until bubbly. Add veggies. Cook and stir two more minutes, until heated through. Fold in
oranges. Serve immediately over rice.
(Weight watchers, 6 points. 296 calories, 36 mg cal, 1 g fiber, 14 % iron, 6g fat, 39 carbs, 2 oz
protein)
LEMON PEPPER CHICKEN (KATHY) By Kathy Allan
6 boneless skinless chicken breasts
lemon pepper seasoning
----SAUCE---1 can undiluted cream mushroom soup
1 cup grated cheddar cheese
1 tsp. lemon pepper seasoning
1/4 cup mayonnaise
1/2 cup milk
1 Tbsp. chopped parsley
Sprinkle chicken generously with seasoning. Bake in preheated 350 degree oven for 30 minutes.
Mix sauce ingredients and pour over chicken. Cook an additional 20 minutes. Serve over cooked
rice or noodles.
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LEMON PEPPER CHICKEN (ZORBA) By Zorba Pastor
6 chicken breast halves; boneless, skinless
5 Tbsp. fresh lemon juice
1 egg plus one egg white
1 1/4 cups dry bread crumbs
1/2 cup parmesan; grated
2 tsp. lemon peel; grated (use zester)
1 Tbsp margarine
lemon wedges
Between sheets of waxed paper, pound each piece of chicken to 1/2 inch thickness. Place chicken
in glass baking dish. Pour 4 Tbsp lemon juice over chicken and turn to coat. Let stand for ten
minutes or longer. Beat eggs with remaining 1 Tbsp lemon juice in medium bowl. Combine
breadcrumbs, Parmesan and lemon peel in shallow dish. Dip chicken breast into egg mixture. Dip
into breadcrumbs to coat. Season with salt and pepper. Melt 1 Tbsp margarine in electric fry pan
heated to 375. Add 1/3 of chicken to skillet and sauté until golden brown and cooked through,
about 3 minutes a side. Cover and continue cooking for a few minutes to be sure it is cooked
through. Transfer to platter and place in warm oven (200 degrees) until ready to serve. Repeat with
remaining batches of chicken, adding more margarine as needed. Garnish with lemon wedges.
MARINADE (STEAK, CHICKEN, OR FISH) By JaNae Hay
3/4 cup oil
1 1/2 tsp. garlic powder
3 Tbsp honey
1 1/2 tsp. ginger
2/3 cup soy sauce
2 Tbsp white vinegar
dehydrated onions
Mix together and put meat in to marinate (in refrigerator) for several hours.
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MARINATED CHICKEN By Lee Hurst
----MARINADE:---1 cup 7up
1/2 cup soy sauce
1/2 cup oil
1/4 tsp. horse radish
1/8 tsp. garlic powder
Place boneless chicken (or turkey breasts in marinade for 2-24 hours. On barbecue grill, cook 20
minutes, turning occasionally. Split fillets and grill ten more minutes.
Leftovers make great sandwiches. Use three slices of toasted bread. Between first two slices, make
a bacon, lettuce, and tomato sandwich. Between the next two slices melt Mozzarella cheese over
turkey slices.
Leftovers are also great in a tossed salad. Warm chicken slightly in microwave and then add to
salad.
MEDITERRANEAN CHICKEN BREASTS By Mary Veronica Kolesar
1/2 cup Romano cheese; grated
1/4 cup dry bread crumbs
1 tsp. dried basil leaves
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
6 boneless, skinless chicken breasts
3 tablespoon extra virgin olive oil
Mix cheese, crumbs, and seasonings. Dip chicken in oil; coat with cheese mixture. Cook chicken in
skillet sprayed with non-stick cooking spray on medium heat for 5-7 minutes or until cooked
through. Serves 6.
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OVEN CHICKEN AND LINGUINE By Deb Whipple
1/2 cup Butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 Tbsp. dried basil
3/4 tsp. crushed, dried, hot red chilies
8 chicken breasts
2 pkg frozen, chopped spinach
8 oz dry linguine or spaghetti
Water
1 cup parmesan cheese
2 small oranges, quartered
Melt butter in 12x15 inch pan in 400°F oven. Mix onion, garlic, basil and chilies with butter. Lay
chicken on top, skin up, turning once to coat with seasonings. Bake uncovered until skin is
browned (about 45 minutes). Thaw spinach and drain really well. Squeeze out liquid. After chicken
has baked 35 minutes, add linguine to pan of boiling water and cook until tender. When chicken is
done, lift from pan and keep warm. Add spinach, pasta and parmesan to drippings. Lift with 2 forks
to mix well. Season with salt. Serve with orange quarters to squeeze over chicken and pasta.
OVEN FRIED CHICKEN By Rebecca Carman
4 1/2 lb skinned chicken parts
4 Tbsp. margarine, melted
4 tsp. lemon juice
1/4 tsp. garlic powder
1/2 tsp. Salt
1/4 tsp. pepper
3/4 cup dry bread crumbs
Preheat oven to 350°F. Rinse chicken and pat dry. In a small bowl, combined melted margarine and
lemon juice. In shallow bowl, combine garlic powder, salt , pepper, bread crumbs. Mix well. Dip
each piece of chicken first in margarine mixture, then in crumbs. Turn to coat evenly. Place chicken
on a baking sheet that has been sprayed with Pam. Drizzle with any remaining margarine. Bake one
hour, until brown. Makes eight servings. Low fat.
PARMESAN CHICKEN By Cathy Hanna
6 skinned chicken breasts
1 cube melted butter
Mix in bowl:
1 cup bread crumbs
1/2 cup parmesan cheese
1 clove garlic, pressed
salt and pepper
Dip chicken in butter then crumb mixture. Bake 350 degrees for 55-60 minutes
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PINEAPPLE CHICKEN By Lynda Campbell
1 lb raw chicken breast
2 Tbsp. cooking oil
green pepper, diced
1/2 cup sliced mushrooms
2 carrots, sliced thin
1 cup celery
1 tsp. Sugar
1 1/2 cups hot chicken broth or bouillon
2 Tbsp. soy sauce
1 1/3 cups pineapple tidbits
---Thickening--2 Tbsp. corn starch
1 Tbsp. cold water
Cook chicken in hot oil for 15 minutes. Drain off grease and add remaining ingredients. Simmer
5-10 minutes. Vegetables should remain crisp. Mix thickening and stir into mixture. Cook two
minutes. Serve over rice.
POPPY SEED CHICKEN By Patricia Blau
16 oz sour cream
2 cans cream of chicken soup
1/3 cup poppy seeds
1 stick butter or margarine
1 1/2 package (rolls) Ritz crackers
8-10 pieces chicken breasts
Put chicken in foil lined pan. Mix sour cream, soup, and poppy seeds and pour over chicken. Crush
crackers and mix with melted butter. Put on top. Bake one hour at 350°. Serve over noodles or rice.
RANCH CHICKEN By Lori Hurst
1 whole chicken
12 corn tortillas
1 chopped onion
1 can cream of chicken soup
8-12 oz. cheddar cheese
1 can cream of mushroom soup
1 can rotelle tomatoes
Boil chicken. Debone and cut into pieces. Mix soups, onion, and cheese.
Layer in casserole dish: corn tortillas, chicken, sauce (3 times).
Finish with a layer of corn tortillas. Top with can of tomatoes. Bake at 350 for 45 minutes.
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RUBY CHICKEN
4 lbs chicken parts, with skin
salt
1 cup butter
2 tablespoons vegetable oil
1/2 onion, diced
1 1/2 cups orange juice
1 1/4 teaspoons Tabasco sauce
1 1/2 teaspoons cinnamon
1 1/2 teaspoons powdered ginger
1/2 cup craisins
1 1/4 cups sugar
1 1/4 cups molasses
1 tablespoon cornstarch
2 tablespoons cold water
Sprinkle chicken with salt. In a large stewing pan, brown chicken pieces, in butter and oil a few at a
time. Don't crowd pan.
Add onion, orange juice, Tabasco, cinnamon and ginger.
Cover and simmer 30-35 minutes until chicken is tender. Remove chicken to a platter and keep
warm.
Add cranberries, sugar and molasses to skillet. Cook uncovered 5 minutes; stirring occasionally.
Blend cornstarch and cold water and add to the skillet stirring rapidly.
Cook until sauce thickens, about 1 minute.
Pour sauce over chicken and serve.
SAVORY CHICKEN SQUARES By Alda Allan
3 oz cream cheese
3 Tbsp melted butter
2 cups cooked, cubed chicken
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp chives or onion
1 Tbsp pimento
1 can crescent dinner rolls
----GRAVY:---1 can cream of chicken soup
1 Tbsp pimento
2 cans sliced mushrooms
8 oz sour cream; thin with milk
Heat gravy and spoon over baked squares Blend cream cheese and 2 Tbsp butter. Add remaining
ingredients. Spread two rolls together to make a square. Add 1/4 of mixture on each square. Fold
and pinch together. Brush with 1 Tbsp butter and sprinkle with bread crumbs. Bake at 350 for 35
minutes
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SHRIMP OR CHICKEN WITH RICE By Veda Rees
1 cup rice; cooked
2 eggs; beaten
1/2 tsp. mustard
1 cup milk
1 cup grated cheese
a little salt
Mix well and bake at 350 degrees until set. Just before serving top with creamed shrimp or chicken.
Let warm through until bubbly. Serves 8-10.
SOUR CREAM CHICKEN By Jill Hurst
2 cups Ritz crackers, crushed
3 Tbsp. parmesan cheese
1 tsp. garlic powder
1 tsp. dried onions
8 chicken breasts
1/2 cup butter
2 cups sour cream
Put cracker crumbs, Parmesan, garlic powder and onions in a bowl. Dip and rub chicken breasts in
sour cream. Place into crumb mixture coating both sides. Place in pan. Pour butter over chicken.
Cover. Bake for 30 minutes at 350. Remove foil and continue baking for 20 minutes or until
thoroughly cooked.
SPICY BAKED CHICKEN By Joyce Miskin
1 8 oz. bottle Russian dressing
1 cup apricot jam
1 envelope Lipton onion soup
5-6 raw chicken breasts cut into cubes
Mix dressing, jam, and onion soup mix together. Pour sauce into large frying pan and heat until
sauce bubbles and begins to thicken slightly. Add chicken and cook until chicken is no longer pink
(about 20-30 min). Serve on rice.
(This can also be made with a whole cut up chicken with the skin still on. Put chicken in 9 x 13
pan that has been sprayed with non-stick cooking spray, pour on sauce and cover pan with foil and
bake at 350 degrees for 1 hour).
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SUMMER CHICKEN By Kathy Allan
4 chicken breasts
1 tsp fresh thyme
1 lb. new potatoes, scrubbed
10 oz. frozen peas
6 Tbsp butter
1 cup sour cream
salt and pepper
3 green onions, sliced
½ tsp salt
1/4 tsp pepper
thyme leaves
Brown chicken and potatoes on all sides in butter. Season with salt and pepper. Sprinkle with
lemon juice; reduce heat, cover and simmer. Add green onions and peas to chicken and simmer 10
more minutes. Remove chicken from pan and keep warm. Add sour cream, ½ tsp salt, 1/4 tsp
pepper and thyme leaves to drippings in pan. Stir and heat through. Serve with chicken and
veggies. Serves 4.
SWEET AND SOUR CHICKEN By Dani Lindquist
½ cup white vinegar
½ cup ketchup
2 Tbsp. soy sauce
1 ½ cup sugar
2 cubes chicken bouillon
1 cup water
Boil sauce in pan, then turn heat down to medium. Cut 4 chicken breasts into chunks and dip in 2
beaten eggs, then cornstarch. Brown chicken in olive oil in a saucepan. Set cooked chicken in
baking pan and cover with sauce. If sauce is too strong, add water. Bake at 375 for 25-30 minutes.
Serve with rice.
SWISS CHEESE CHICKEN By Kathy Allan
4 chicken breasts; skinned
1/2 cup water
4 slices Swiss cheese
2 cups seasoned stuffing mix
2 can cream of chicken soup; undiluted
1/3 cup margarine, melted
Place chicken in baking pan (9x13). Sprinkle with poultry seasoning and salt. Put cheese on
chicken. Mix soup and water. Spoon over chicken; crush stuffing mix (coarsely) and sprinkle on
top. Drizzle with melted butter over top. Bake at 350 degrees for 50 to 55 minutes. (Pepperidge
Farm stuffing mix works well.) Serve over rice.
Rice: Cook 1 1/2 cup rice with 3 cups water, 2 bouillon cubes, and 1 Tbsp. Butter. Bring to a boil.
Cover and cook on low for 10 minutes. Turn off and let set for five more minutes.
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SWISS CHICKEN CUTLETS By Trisha Tucker
2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each), 1/4 inch thick
If you can't find chicken cutlets, simply use chicken breast halves and pound them between two
sheets of wax paper to a ¼-inch thickness
2 Tbsp all-purpose flour
½ tsp black pepper
1 Tbsp unsalted butter or margarine (Brandon and I use salted and it tastes fine)
¾ cup reduced-sodium chicken broth
1/4 tsp dried oregano
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly
roll up cutlets, jelly-roll style. Tie securely with string.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat. In a large
nonstick skillet, melt butter over medium heat. Add cutlets; cook turning frequently, until golden,
about 3 minutes.
Add broth and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low;
simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes.
Place on a serving plate; remove string.
TURKEY BBQ By Lori Hurst
1 cup 7up
1/2 cup soy sauce
1/2 cup oil
1 tsp garlic powder
1 tsp. horse radish
1 tsp. onion powder
Marinate turkey at least 3 hours. Baste while barbecuing.
TURKEY CASSEROLE (MARCIA) By Marcia Woolley
1 can cream of chicken soup
1 can cream of celery soup
1 can water
4 cups cooked potatoes
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup onion
2 cups cooked turkey
1 cup cheese
1 small pkg. of stuffing mix
Mix soups and water and heat until boiling. Add the potatoes, spices, onion, turkey and cheese in a
9x9 pan. Pour soup mixture over other ingredients. Then mix the stuffing mix as directed on
package, and spread it over the ingredients. Cook at 350 degree for 20-30 minutes.
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TURKEY CASSEROLE By Jill Hurst
3 cup chopped turkey
6 stalks celery chopped
6 sprigs chopped parsley
1 lg. onion chopped
1 pkg. Pepperidge Farm Cubed Seasoned Stuffing
1 tsp. ea. sage, salt
1/2 cup butter
Cook vegetables in butter until tender. Moisten stuffing with warm chicken broth until moist but
not wet. Mix with vegetables.
Make sauce from 2 cans cream of chicken soup and milk until thickness of gravy. Assemble in 9 x
13 glass dish in layers. Use 1/2 of stuffing mix, 1/2 of sauce, all of turkey, remainder of stuffing
then sauce. Bake at 350 degrees for 45 minutes.
TURKEY DRESSING By Providence Turkey Dinner
5 lb bread; cubed
2 cups onion; chopped fine
4 cups celery; chopped, finely
2 cups butter or margarine
6 cubes chicken bouillon
6 eggs
3 tablespoon rubbed sage
Add butter, celery, and bouillon cubes. Heat to melt bouillon cubes and sauté onions and celery.
Cool. Mix the sage with the bread crumbs. Add beaten eggs to mixture. Mix thoroughly. Cover and
bake in 300° oven 1-1 1/2 hours.
TURKEY DRESSING (Vicki) By Vicki Allan
8 cups bread crumbs
1 ½ cubes melted margarine
1 ½ cups celery (or ½ tsp celery seed)
1 cup onion
¼ tsp onion powder
3 chicken bouillon cubes
pepper to taste
1 egg
1 tsp poultry seasoning
1 can mushrooms, undrained
Sauté margarine, celery and onion. Combine. Bake covered at 350 for 45 minutes.
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TURKEY DRESSING (ALDA) By Alda Allan
sage
bread
salt
onion
pepper
Crumble bread into bread crumbs or blend in blender. Melt margarine and water and mix. Put
inside turkey or put in pan with a lid. Cook at 300 degrees 1 to 1 1/2 hours.
TURKEY DRESSING SAUSAGE STUFFING (DEBBIE) By Debbie Allan
12 cups stuffing bread cubes
1-1 1/2 cubes melted butter
1 lb. sausage
2-3 cups celery
4 onions
1 1/2 Tbsp. salt
pepper to taste
2 tsp. sage or poultry seasoning
2 eggs
1 cup chicken broth (or giblet broth)
Sauté celery and onions in butter. Mix all ingredients together with hands. Bake covered at 350 for
45 minutes.
TURKEY STUFFING CASSEROLE (LORI) By Lori Hurst
1 chicken, cooked and cut in pieces; or turkey
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag(small) Pepperidge farm stuffing mix
1 cube margarine
Mix turkey and soups together. Place in greased baking dish. Soak stuffing mix in melted
margarine and place on top. Bake at 300 for 1 hour uncovered.
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TURKEY STUFFING SUPREME
1/4 cup butter or margarine
2 garlic cloves, minced; or 1 tsp garlic powder
1 cup fresh mushrooms; or 10 oz can, drained
1 onion, finely chopped
1 cup celery, finely chopped, 3 stalks
1/4 cup bacon bits
4 cup dry bread cubes diced 1/2 inch thick
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp poultry seasoning
1/4 tsp dried marjoram (or oregano)
2 tsp dry parsley
1/2 tsp ground sage
1 1/4 cup stock (vegetable or chicken broth)
Brown garlic in butter (or olive oil). Add mushrooms and sauté. Add the rest of the vegetables and
cook until they begin to soften. Stir bacon bits into mixture, then lower heat to medium and add
bread cubes and seasonings.
Continue cooking for approximately 5 more minutes stirring continuously.
Add hot vegetable stock and mix well. Cover and cook over low heat for least 30 minutes, stirring
frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow
cooking and the frequent stirring).
Makes 3 - 4 cups of stuffing. Place in a covered casserole dish and bake for 30 minutes in 350-375
degree oven.
YOGURT PARMESAN CHICKEN By Joyce Miskin
Serves: 6
6 chicken breast halves, skinned
2 Tbsp lemon juice
Cayenne pepper to taste
½ cup plain nonfat yogurt
¼ cup green onions, chopped
2 Tbsp mayonnaise
1 Tbsp Dijon-style mustard
1 tsp. Worcestershire sauce
½ tsp. Thyme
¼ cup parmesan cheese, grated
Place chicken breasts in lightly oiled baking pan. Sprinkle on lemon juice and cayenne pepper
(like really bad case of measles). Combine yogurt, onions, mayonnaise, mustard, Worcestershire
sauce and thyme. Spread over chicken. Bake, uncovered, at 350 degrees for 20 minutes or until
tender. Drain any water or liquid with spoon. Top with parmesan cheese. Broil 6 inches from heat
until cheese is light brown. Serve with Rice A Roni.
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ROLLS:
Rolls make me happy. Here are some other things that make me happy. Take a few minutes to read
and think about each one before going on to the next.
Falling in love.
Laughing so hard your face hurts.
A hot shower.
No lines at Wal-Mart.
A special glance.
Hearing your favorite song on the radio.
Lying in bed listening to the rain outside.
Hot towels out of the dryer.
Finding the sweater you want is on sale for half price.
Giggling.
A good conversation.
The beach.
Finding a $20 bill in your coat from last winter.
Laughing at yourself.
Midnight phone calls that last for hours.
Running through sprinklers.
Laughing for absolutely no reason at all.
Having someone tell you that you’re beautiful.
Falling in love for the first time.
Accidentally overhearing someone say something nice about you.
Waking up and realizing you still have a few hours left to sleep.
Your first kiss.
Making new friends or spending time with old ones.
Having someone play with your hair.
Hot chocolate.
Watching a good movie cuddled up on a couch with someone you love.
Song lyrics printed inside your new CD so you can sing along without feeling stupid.
Making chocolate chip cookies.
Having your friends send you homemade cookies.
Spending time with close friends.
Holding hands with someone you care about.
Running into an old friend and realizing that some things (good or bad) never change.
Discovering that love is unconditional and stronger than time.
Riding the best roller coasters over and over.
Hugging the person you love.
Watching the expression on someone’s face as they open a much-desired present from you.
Getting out of bed every morning and thanking God for another beautiful day.
Advice
Remember special days. Look for ways of making your spouse happy.
The most effective way to remember your wife’s birthday is to forget it once.
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2 Hour Rolls by Monica Warden Hurst
Scald 4 cups milk, I cup butter, 2 T. salt, 1 cup sugar and cool.
Mix 4 pkg. yeast in 1 cup warm water and 2 t. sugar.
Mix in 4-6 eggs and beat well. Sift about 8 cups flour and beat well. Add more flour to make a
soft dough if needed. Let raise twice. Roll out dough, use sup to cut out rolls. Slice center with
knife and spread melted butter over the roll. Fold in half and place in greased and floured pan. Let
rise again and bake fore 15-18 minutes at 400.
BACON APPETIZER CRESCENTS
8 oz cream cheese, softened
8 slices bacon, cooked and crumbled
½ cup grated Parmesan cheese
½ cup finely chopped green onion
1 Tbsp chopped fresh parsley
1 Tbsp milk
2 cans (8 oz each) refrigerated crescent dinner rolls
1 egg, beaten
1 tsp cold water
poppy seeds
Heat oven to 375. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small
mixing bowl with electric mixer. Separate dough into eight rectangles, firmly pressing perforations
together to seal. Spread each rectangle with two rounded measuring tablespoonfuls of cream
cheese mixture. Cut each rectangle in half diagonally. Cut again the opposite way. Cut in half
again to form triangles. Roll up triangles starting at short ends. Place on greased cookie sheet.
Brush with egg and water mixture. Sprinkle with poppy seeds if desired. Bake 12-15 minutes or
until golden brown.
BAKING POWDER BISCUITS By Peni Floyd
2 cups flour
4 tsp baking powder
½ tsp cream of tartar
2 Tbsp sugar
½ cup margarine
1 tsp salt
2/3 cup milk
Sift all dry ingredients together. Cut in margarine until mixture resembles coarse crumbs. Add milk
all at once; stir only till dough follows fork around bowl. Turn onto lightly floured surface; knead
gently about ½ min. Pat or roll ½ inch thick, cut with biscuit cutter. Bake on ungreased cookie
sheet 10-12 min. at 450. Makes 1 dozen biscuits.
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BRAIDED ALMOND RING By Taste of Home
3 1/2 cups flour
1/2 cups flour (if needed)
1/3 cup Sugar
2 1/4 teaspoons quick rise yeast
1 Tbsp. grated lemon peel
1/2 tsp. Salt
1/2 cup milk
1/4 cup Water
1/4 cup Butter, cubed
1 egg
1 egg yolk
almond filling
1/3 cup almond paste
1/3 cup finely chopped almonds
1 egg white
1 Tbsp. grated lemon peel
---egg wash--1 egg
1 Tbsp. Water
---glaze--2 Tbsp. Buttered, softened
2 cups confectioner’s sugar
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2-3 Tbsp. milk
1/4 cup slivered almonds, toasted
In mixing bowl, combine 1 cup flour, sugar, yeast, lemon peel, and salt. In a saucepan, heat milk,
water and butter to 120-130°F . Add to dry ingredients; beat until smooth. Add egg, egg yolk, and
1/2 cup flour. Beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Knead
about 5 minutes with Kitchenaid. Cover with clean dishcloth and let rest for 20-30 minutes. Punch
dough down. Divide into three pieces. Roll each piece into a 24 inch by 4 inch rectangle.
In a mixing bowl, beat filling ingredients. Spread over dough to within 1 inch of edges. Roll up,
starting with long edge, pinch seams to seal. Place ropes on a floured surface; gently braid. Place
in well greased 10 inch tube pan (angel food cake pan). Pinch ends to seal. Cover and let rise until
doubled, about 30 minutes. Beat egg with water. Brush over braid. Bake at 350°F for 35-40
minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients.
Drizzle over warm braid. Top with almonds. Yield: 1 coffee cake.
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BRAN MUFFIN MIX By Cathy Hanna
2 cups All Bran Cereal
2 cups Raisin Bran
2 cups boiling water
5 tsp. soda
Boil water, add soda, pour over bran and let set until soft.
Add:
1 cup oil
2 cups sugar
1 quart of buttermilk
4 eggs
1 Tbsp salt
1/4 cup honey
5 cups flour
Mix until smooth. Bake in greased muffin tins. Bake at 400 degrees for 20 minutes. These will
keep for 4 weeks in the refrigerator in a tightly covered container.
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364
BUNNY BUNS By Friend Magazine 1980
1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 tsp. salt
2 eggs, beaten
1/4 cup orange juice
2 Tbsp. grated orange peel
5 1/2 cups flour, sifted
Glaze
2 cups powdered sugar
1/4 cup hot water
1 tsp. butter
Sprinkle yeast in the warm water and set aside. In another bowl, blend milk, sugar, shortening, and
salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel. Stir in
flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5-10 minutes on a lightly floured surface until dough is smooth and elastic. Place it
in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it
in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let
stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2
inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into
pieces 1/2 inch long, and roll into balls.
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other
to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of
dough on top of the bottom loop. (Makes a bunny out of dough)
Cover bunnies and let rise in a warm place for 45-60 minutes until nearly double in size. Bake at
375 for 12-15 minutes
For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while
they are still warm.
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BUTTERHORN ROLLS By Joyce Miskin
2 cups warm water
1 Tbsp. yeast (or 1 pkg. but not quick rising)
Dissolve yeast in water with 1 tsp. sugar, (set aside until foamy)
Combine the following in a large bowl:
1cup lukewarm milk
2 cup melted butter or margarine
3 eggs, well beaten
3/4 tsp. salt
Add the yeast mixture. Then add approximately 4 3/4 cup flour (or more) to form a sticky dough.
Let rise for 3 hours before rolling out. When ready to use the dough, sprinkle the surface and knead
the dough, dividing in two portions. Roll into large circle and brush with melted butter. Cut like pie
(12-16 sections) and roll from big end to small end. Place on greased baking sheet with the tip on
bottom. Let raise covered with a cloth. (about 1 2 hours). Bake at 350 degrees for 12-15 min. until
browned. Yield 32 rolls.
Dough may me made the night before, covered with plastic wrap and kept in refrigerator. Remove
from fridge and let warm before rolling out.
Variations: **For orange rolls, roll dough as for small cinnamon rolls in rectangular shape. Spread
with melted butter and mixture of sugar and grated orange rind. (Finely grate rind from 2-3 oranges
and combine with 2 cups of sugar and stir until blended). Cut as for cinnamon rolls and place
dough in greased muffin tins. Bake at 350 degrees for 12-15 min. until browned. While still warm,
remove rolls from muffin tin and set on cookie sheet and drizzle with frosting. For frosting,
combine 1 cup powdered sugar and 1/4 cup orange juice
For cinnamon pull-aparts, thoroughly grease an angel food cake pan or bundt pan. Break off dough
in walnut sized pieces. Roll in melted butter, then in sugar and cinnamon combined. Place pieces of
dough in pan one on top of the other and let raise. Bake at 350 degrees approx. 20-25 min.
BUTTERFLAKE ROLLS
2 Tbsp. yeast
1/3 cup sugar
1/4 cup warm water
1 1/4 cups canned milk
2 eggs
1 Tbsp. salt
1 cup hot water
6-8 cups flour
Mix dough and knead until soft and satiny. Roll out and spread with butter (not melted!). Fold over.
Roll again and spread with shortening. Do this 5 times -- 3 with butter and 2 with shortening. After
spreading the butter the last time, fold over and roll once again to about 1/2 in. thickness. Cut
rounds—small side of cutter (I use baby bottle jar top) Hold 3 together in a stack, dip the tops in
melted butter and stand on end in muffin cups.
Let raise about 3 hours. Bake at 375 degrees 12-13 minutes. Makes 2 1/2 dozen.
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CINNAMON ROLLS By Cherri Hart
1 tsp. yeast
1/2 cup warm water
1 cup milk
1/4 cup butter
1/4 cup sugar
1 tsp. salt
1 egg
3 1/2 cup flour.
Dissolve yeast in warm water. Heat milk, butter, sugar, and salt until butter melts. Add egg and
yeast mixture. Add flour. Raise 30-45 minutes. Roll out. Cover with butter, cinnamon, and sugar.
Cut with string. Bake at 400 for 15 minutes.
CLOUD ROLLS By Cindy Stettler
3 cups scalded milk
6 Tbsp sugar
1 ½ Tbsp salt
4 Tbsp butter
4 eggs
4 ½ tsp yeast dissolved in ¾ cups water with pinch of sugar
handful of potato flakes (If potato pearls put in when milk is HOT)
10-12 cup flour
Dissolve sugar, salt, potato flakes, and butter in scaled milk. Let cool. Add eggs and yeast. Mix in
flour to make a soft dough (don’t make the dough too stiff). Place in oiled pan. Cover and let rise
until double. Punch down and form into rolls. Let rise again. Bake at 375 for 18 minutes. Butter
warm tops.
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CRESCENT ROLLS By Alda Allan
1 1/2 Tbsp yeast
1 1/2 Tbsp sugar
4 1/2 Tbsp warm water
3/4 cup butter
1 1/2 cup milk
4 eggs
3/4 cup sugar
1 tsp salt
2 cups flour
4 1/2 cups More flour
Add yeast, sugar, and warm water. Set aside. Microwave butter and milk on high for three minutes.
Let cool. Mix yeast mixture, milk mixture and above ingredients until smooth. Add 4 1/2 more
cups flour (no more). Dough will be very soft.
Cover with plate (or saran wrap) and place in refrigerator overnight. Take out of refrigerator, cover
with cloth, and let rise for two hours.
Divide dough in three pieces and roll each part into a 12” circle. Spread top with melted butter.
With pizza cutter, cut into twelve pie shaped pieces. Starting at largest end, roll up. Place on
greased cookie sheet. Cover and let rise for two hours. Bake at 375 for 10-12 minutes. Makes 3
dozen.
CRESCENT ROLLS (2 DOZEN) By Alda Allan
1 Tbsp yeast
1 Tbsp sugar
3 Tbsp warm water
1/2 cup butter
1 cup milk
3 eggs
1/2 cup sugar
3/4 tsp salt
1 cup flour
3 cups More flour
Add yeast, sugar, and warm water. Set aside.
Microwave butter and milk on high for three minutes. Let cool.
Mix yeast mixture, milk mixture and above ingredients until smooth. Add 3 more cups flour (no
more). Dough will be very soft.
Cover with plate (or saran wrap) and place in refrigerator overnight. Take out of refrigerator, cover
with cloth, and let rise for two hours.
Divide dough in half and roll each part into a 12” circle. Spread top with melted butter. With pizza
cutter, cut into twelve pie shaped pieces. Starting at largest end, roll up. Place on greased cookie
sheet. Cover and let rise for two hours. Bake at 375 for 10-12 minutes.
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DINNER ROLLS by Mary Cherrington
Serves: 18
1 Tbsp yeast
¼ cup warm water
½ tsp sugar
1 cup canned milk (or regular milk plus ¼ c sugar), scald until boiling in microwave
¼ cup sugar
¼ cup oil
1 tsp salt
3 eggs, beaten
4 cups flour
Soften yeast in water and sugar and set aside. Add sugar, oil, and salt to scalded milk in large
bowl. Cool slightly. Add eggs and stir well. Fold in yeast mixture. Add half of flour and mix well
with wire whip. Add rest of flour and mix with wooden spoon. Dough will be very soft. Cover and
let raise for 2-3 hours! (It can also go in fridge to raise, but it will take longer to raise after it is
rolled into rolls.) Roll out on floured surface. Shape into desired shape. One way is to cut with
round cutter, dip in butter, and then fold (using finger to press firmly through folded roll). Cover
and let raise ½ hour. Bake at 350 for 12-15 minutes.
GREG’S BRAN MUFFINS By Greg Allan
1/2 cup shortening
1/2 cup brown sugar
1 1/3 cups milk
2 eggs
1/2 cups honey (or syrup or molasses)
2 cups flour
2 cups bran
2 Tbsp. baking powder
1/2 tsp salt
Beat shortening and sugar. Add remaining ingredients. Bake in cupcake papers in muffin tins at
400. Makes two dozen.
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369
ICEBOX BUTTERHORNS By Lee Hurst
1 pkg active dry yeast
2 Tbsp. warm water
2 cup warm milk
1/2 cup Sugar
1 egg
1 tsp. Salt
6 cup flour
3/4 cup butter (Melted)
Mix yeast and water and set aside for a minute. Add milk, sugar, egg, salt and 3 cups of flour. Let
rest for 10 minutes. Then beat in butter and remaining flour. Cover and refrigerate overnight.
Punch down and divide into two twelve inch circles. Spread with melted butter. With pizza cutter,
cut each circle into twelve wedges. Roll into crescent shape and let rise two hours. Bake at 350 for
15-20 minutes. Brush with butter when done.
LORI’S MOM’S ROLLS By Lori Hurst
2 pkg. yeast
1/2 cup warm water
2 tsp. salt
1/4 cup shortening
1/2 cup sugar
3 beaten eggs
5 cups flour
Mix until all mixed in - no kneading. Raise. Roll out. Shape into rolls by cutting into circle, dipping
in butter, and folding over. Cover and let raise. Bake at 425 for 9 minutes.
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370
MELT IN YOUR MOUTH ROLLS By Lee Hurst
----YEAST MIXTURE---1 pkg. dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tsp. baking powder
----MILK MIXTURE---1 cup milk
1 tsp salt
1/3 cup butter
1/3 cup sugar
2 beaten eggs
4 1/2 - 5 1/2 cup flour
Mix yeast, water, sugar, and baking powder. Let sit for 20 minutes. Scald the milk and add salt,
butter, then cool.
Mix with eggs and flour. Refrigerate dough overnight. Shape into crescents and let raise 2 hours.
Bake 400 for 10 min.
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MOM’S CINNAMON ROLLS By Lee Hurst
1 1/2 cups milk
9 Tbsp. shortening
1 1/2 cup warm water
3 Tbsp. yeast
9 Tbsp. sugar
1 1/2 tsp. salt
3 eggs
4 1/2 cups flour
4 1/2 cups More flour
----filling---4 1/2 tablespoon butter; melted
1 cup brown sugar
4 1/2 tablespoon cinnamon
raisins; optional
----frosting---6 Tbsp. butter
16 oz. powdered sugar (4 ¾ cups)
Milk
1 ½ tsp. vanilla
Scald milk and shortening (3 minutes high, microwave). Place yeast in water to dissolve. Mix all
but last addition of flour. Beat well after first addition of flour. Add remaining flour. Let rise
double. Roll out. Spread with melted butter. Mix sugar and cinnamon together and sprinkle over
butter.
Roll as jelly roll. Cut in 1/2 inch slices. Place on buttered cookies sheets. Cover. Let raise double.
Bake at 375 for 12 minutes.
To make frosting: Cream butter. Add half of sugar, beating well. Beat in vanilla and 2 Tbsp. of
milk. Add rest of sugar beating constantly. Add milk to make right consistency (about 3 Tbsp.
more).
While rolls are warm, ice with frosting.
MUFFINS, SWEETER By Monica Forsberg
1 egg
½ cup milk
¼ cup vegetable oil or melted shortening
1½ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
Heat oven to 400. Beat eggs with fork. Stir in milk and oil. Blend dry ingredients and stir in just
until flour is moistened. Batter should be lumpy. Do not over mix. Fill greased muffin cups 2/3
full. Bake 20-25 min. Makes 12. Stir in ¾ cup well drained blueberries if desired.
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NEVER FAIL BUNS By Leah Gregg Campbell
1 cake yeast (1 Tbsp. granular)
2 eggs, beaten
1 cup lukewarm water
1 cup scalded milk
1/2 cup sugar
1 tsp. salt
1/2 cup shortening
6 cup flour
Combine ingredients. Let rise once, until double in size. Shape into buns.
Let rise again until double in bulk. Bake at 400°. Great for sandwiches.
OLD FASHIONED BISCUITS By Leah Gregg Campbell
2 cup flour
1 Tbsp. baking powder, heaping
1 tsp. salt
1/4 cup shortening
Mix flour, baking powder, and salt. Cut in shortening until mixture looks like coarse crumbs. Stir in
enough milk to make soft dough. Turn out onto lightly floured board. Knead lightly about 1/2
minute. Pat or roll out 1/2 inch thick. Cut with floured biscuit cutter. Place on ungreased baking
sheet. Bake at 425° for 12-15 minutes.
ORANGE ROLLS By Debbie Allan
2 Tbsp yeast
1/2 cup warm water
2 cups milk (scalded)
1/2 cup margarine
1/2 cup sugar
1 tsp. salt
1/3 cup orange juice
2 beaten eggs
5-6 cups flour (not sifted)
Dissolve yeast in warm water. Mix ingredients as usual for rolls. Let rise until double. Roll out 1/2
inch thick and put margarine on. Can be made into rolls or fancy breads at this point. Bake at 350
degrees for 15 minutes. Can be frozen for about 2 weeks.
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373
ORANGE REFRIGERATOR ROLLS By Jill Hurst
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
3 eggs
1 tsp. salt
3/4 cup very hot water
4 1/2 cup flour
Dissolve yeast in 1/2 cup warm water. Beat 3 eggs until frothy. Set aside. Mix with Mixmaster:
sugar, shortening, salt and very hot water until shortening is dissolved. Let cool slightly.
Alternately add flour and yeast mixture and mix well. Let rise until double. Mix down with
spoon. Dough may either be used now or placed in refrigerator, tightly covered. Two hours prior
to serving, roll 1/2 of the dough into a large circle. Spread with melted butter, white sugar and
grated orange rind. Cut into wedge slices and roll from the largest to the smallest end. Let rise
until double. Repeat with remaining dough. Bake at 350 degrees for 14-15 minutes. Frost with
orange frosting. Makes 40 orange rolls.
Orange Frosting:
3-4 Tbsp. butter
3-4 cup powdered sugar
1 tsp ea. vanilla and almond extract
Orange juice to desired consistency.
Frost/glaze warm orange rolls.
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374
ORANGE ROLLS By Kimberly Allan
2 Tbsp yeast
1/2 cup warm water
2 cups milk (scalded)
1/2 cup margarine
1/2 cup sugar
1 tsp. salt
1/3 cup orange juice
2 beaten eggs
7-8 cups flour (not sifted)
SUGAR MIXTURE:
grate peel of two oranges
1 cup sugar
1/2 cup melted butter
CITRUS GLAZE:
2 cups powdered sugar
2 tsp. melted butter
1/4 cup orange juice.
Dissolve yeast in warm water. Mix ingredients as usual for rolls. Let rise until double. Roll out 1/2
inch thick into rectangle. Spread with sugar mixture. Cut into strips about 1 1/2 inch wide and 6-8
inches long using a pizza cutter. Pick up strip (and lay on rest of sugared dough as a working
surface). Twists and pull into a loose knot. Put on greased cookie sheet. Cover with cloth or saran
wrap and let rise until doubled. Bake at 350 degrees for 15-18 minutes. Remove from pan and
spread with citrus glaze. Can be frozen for about 2 weeks. (Do not thaw, but warm directly in
microwave.) Can double recipe and still fit in Bosch.
Can make into cinnamon rolls by omitting sugar mixture and spreading with 4 1/2 tablespoon
butter; melted, and placing 1 cup brown sugar and 4 1/2 tablespoon cinnamon on top. Then slice
into ¾ in slices with knife. Nothing beats a microplane for grating orange peel. Before I use
oranges, I grate the peel and freeze it to be used for these rolls.
I use this roll recipe for everything. I double the recipe (which still fits in my Bosch). I first
make dinner rolls, cover and let rise in fridge until needed. Then I make cinnamon and
orange rolls with the rest. If I still have more dough, I bake dinner rolls and freeze them.
Rolls
375
OUT OF THIS WORLD ROLLS By Lee Hurst
2 Tbsp dry active yeast
¼ cup warm water
3 eggs, beaten
½ cup (a cube) margarine or butter
½ cup sugar
1 cup warm water
2 tsp salt
4 ½ cups flour
Soften yeast in ¼ cup water. Combine eggs, margarine, sugar, yeast mixture, water, salt and 2 ½
cups flour. Beat until smooth. Add remaining flour to make a soft dough. Cover and allow to rise
until doubled in bulk. Punch down, cover, and place in refrigerator over night. Three hours before
baking, roll out as desired.
For dinner rolls, divide dough in half. Roll each half on a lightly floured surface into a rectangle
about ½ inch think. Spread with softened butter or margarine. Roll up jelly roll style and cut into 1
inch slices. Place in greased (or sprayed with vegetable oil) muffin tins, cut-side down. Cover and
allow to rise three hours before baking in 400 degree oven for 12-15 minutes.
To make orange rolls, combine 1/3 cup melted butter or margarine with ½ cup sugar and grated
rind of one orange. Spread on dough instead of butter, rolls as desired. Bake as above. Frost with
powdered sugar.
To make garlic parmesan rolls, pinch off small pieces of dough and roll between hands to make
slender sticks. Place on greased baking sheets. Brush with melted butter or margarine and shake
lightly with garlic salt and heavily with grated Parmesan cheese. Allow to rise and bake as above.
PARKER HOUSE ROLLS (EMMA) By Lee Hurst
2 cup milk, Scalded
1/4 cup Sugar
1 Tbsp. Salt
2 eggs, beaten
1 cup margarine
1 Tbsp. yeast
1/2 cup warm water
7-7 1/2 cup flour
When milk is warm (not hot), mix ingredients, using 3 1/2 - 4 cups flour. Let rest for 10 minutes.
Add remaining flour and let rise (and punch down) three times before baking. Bake at 400 for 1012 minutes.
Rolls
376
POPPY SEED CAKE (JILL) By Jill Hurst
1 1/8 cup oil
3 eggs
2 1/2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 cups milk
3 cups flour
2 Tbsp. poppy seeds
----glaze---2 tablespoon margarine; melted
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 cup orange juice (or less)
Mix together oil, sugar, and eggs. Add remaining ingredients and mix. Grease and flour cake pan
(bundt or 2 loaf pans). Bake 1 hour at 350 degrees. While warm poke holes with knife and glaze,
Can make as three dozen muffins. Bake muffins 19 minutes at 375. Can make in greased and
floured loaf pans. Bake for 45 minutes at 350°F . Don’t over bake. Take out when edges are just
beginning to brown. Center should be light in color and slightly moist. Toothpick test will still
come out clean.
POTATO ROLLS BY Cathy Hanna
2/3 cup sugar
2/3 cup shortening
1 1/2 cup warm water
1 cup mashed potatoes (can use instant potatoes, not mixed to be too thick)
1 1/2 tsp. salt 1 Tbsp. yeast
2 eggs
6-8 cups flour
Mix sugar and shortening, add warm water, potatoes, salt, eggs and 2 cups flour, add yeast and mix
for 1 minute. Add remainder of flour to make soft dough. If using a bread mixer, add flour until
dough pulls away clean from the sides of the bowl. Mix or knead for 4 minutes. Raise until double
(1 to 1 1/2 hours). Roll out and let rise to desired height. Bake at 350 degrees for 20 minutes. For
bundt pan rolls, melt a cube of butter and pour into a bundt pan. Roll out dough and cut with a
biscuit cutter, stack around bundt pan, raise and bake.
This dough will refrigerate up to 2 weeks. It makes great scones and cinnamon rolls. Let
refrigerated dough rise for an hour.
Rolls
377
QUEEN MUFFINS By Grandma Thelma Mendenhall
¼ cup margarine
½ cup sugar
1 unbeaten egg
½ cup milk
1 ½ cup flour – before sifting
2 ½ tsp baking powder pinch salt
Cream together margarine and sugar. Add unbeaten egg, milk, - beat. Add dry ingredients. Beat
until flour disappears. Grease or spray Pam on muffin tins. Place dough in tins. Bake 375° 15- 20
minutes. (Use for peach cobbler)
QUICK STICKY BUNS By Kitchen Kneads
1 cup brown sugar
1/4 cup white sugar
2 Tbsp. Cinnamon
6 Tbsp. melted butter (don’t substitute)
---Dough--6 cups flour
2 Tbsp. yeast
1/4 cup warm water
1/2 cup Sugar
1 tsp. Salt
1/4 cup softened butter
2 eggs
1 3/4 cup hot tap water
---Topping--1/4 cup Butter
1 cup brown sugar
6 Tbsp. corn syrup
Mix sugar and cinnamon of filling and set aside. Mix yeast with 1/4 cup warm water and some of
the sugar. Set aside to dissolve. Mix remaining sugar with 3 cups flour and salt. Add softened
butter and hot water. Mix well. Add egg and yeast mixture and beat for three minutes. Add rest of
flour and beat for 2 minutes at medium speed. Dough should be well mixed. Add a few
tablespoons of additional flour if dough is too sticky. Knead by hand for a minute. Cut dough in
half.
With each piece, roll dough into 16x12 inch rectangle. Brush with melted butter. Sprinkle with
sugar filling.Along long side, begin rolling in a spiral. Pinch so it won’t come unrolled. Cut into 2
1/2 inch pieces. Place cut side up into greased 9x13 inch pan (staggered). Cover with clean cloth
and let rise for 20-30 minutes. While preheating oven, place cookie sheet inside. Then place buns
directly on the cookie sheet. The extra heat will help them to rise fast. Bake at 375 for 25 minutes
until well browned; when pressed on side, it is firm. Remove from pan and place on tray.
Make topping by melting butter. Add brown sugar and corn syrup and heat until barely boiling.
Pour over buns.
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378
RHODES ORANGE ROLLS By Lee Hurst
12 Rhodes dinner rolls
grate peel of one orange
1/2 cup sugar
1/4 cup melted butter
Dip thawed roll in mixture of grated peel, sugar, and butter. Coat heavily. Place on cookie sheet or
buttered muffin pans. Let double in size and bake at 350 for 20-25 minutes. Remove from pan and
place on rack. Spread with citrus glaze: 1 cup powdered sugar, 1 tsp. melted butter, 2 Tbsp. orange
juice. Hint: cover rolls with saran wrap while rising.
RICH DINNER ROLLS (BREADSTICKS) By Peni Floyd
1 cup milk
1 tsp salt
½ cup warm water
2 eggs, beaten
¼ cup sugar
¼ cup margarine
2 Tbsp dry yeast
5¼ cup flour
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water, then add
milk mixture, eggs and 2 cups of flour. Beat until smooth. Add enough flour to make soft dough.
Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Cover; let rise in warm
place about 30 minutes, punch down. Turn on to lightly floured board. Proceed according to
directions for any shape. Bake at 350 for about 2-30 minutes or until golden brown.
SCONES By Joyce Miskin
To make scones, you can heat the oil in whatever pan you want. I have never owned a deep fat
fryer. Be careful not to let the grease get too much hotter than 350 degrees before cooking the
scones. I tend to let the grease get too hot and then it starts smoking. Don’t fill the pan to high with
oil, or it can boil over and ignite on the burner. Call me sometime so I can tell you about oil fires. I
made scones with homemade bread dough, but the easiest way for you with only two people, is to
buy Rhodes Bake and Serve Dinner Rolls or bread. They may even make scones, I don’t know.
Look in the freezer section to see if there are pre-made scones. I know I’ve seen some, but don’t
know the brand name. Just defrost the dough before frying. Heat the oil between med. and med.
high heat until 350 degrees, or until the dough bubbles when you place a bit in to test it. When
browned, flip in onto the next side until cooked. Drain on paper towels.
They can be doughy on the inside if cooked at too hot a temperature, or not long enough, so cut one
open to see if it’s done. I’ve messed up a lot on these, so don’t give up!
Rolls
379
STICKY BUNS By Peni Floyd
1 box cook and serve butterscotch pudding (don’t mix)
1 cup brown sugar
1 cube butter
20 frozen Rhodes rolls
Pour pudding in bottom of bundt pan. Layer with brown sugar topped with butter (sliced), add
frozen rolls. Let sit overnight. Bake at 350 for 20 to 25 minutes or until done.
STREUSEL MUFFIN TOPPING By Connie Hurst
2 tablespoon flour
2 tablespoon sugar
1/4 tsp. cinnamon
1 tablespoon margarine
Cut in margarine until mixture is crumbly. Use on top of muffins before baking. Keep leftovers in
tight container in refrigerator.
SWEET ROLL By Faye Floyd
Dissolve:
½ cup warm water
2 Tbsp or 2 pkg. yeast
Stir in:
1½ cup lukewarm milk
½ cup sugar
2 tsp salt
2 eggs
½ cup soft shortening
Add: ½ of 7½ cup flour.
Use rest to knead until elastic. Knead dough till smooth. Let rise until double its size. 1½ hours
punch down and rise 30 minutes. Use ½ of sweet roll recipe for cinnamon rolls.
Rolls
380
SALADS:
My favorite salad has got to be the broccoli salad. Who would think that raw broccoli, cheese,
bacon, and onions would be absolutely wonderful together, but it is. A year from now my favorite
will have undoubtedly changed, like the recipes in this book. The list of recipes I actually use is
constantly changing. We will get a better pie crust recipe, a new salad recipe, a less caloric main
course. We taste something new, get a recipe from a friend, discover a new vegetable. Our needs
change. At one stage in life we need something easy, even if it doesn’t taste the best while at
another stage the time required isn’t really that important. For a few years, we need something
cheap or low-cal or high in fiber. Later on the requirements are different. Plus, our tastes change.
We might make spaghetti once a week for months and then go years without fixing it. Thus, the
loose-leaf. Get rid of recipes you don’t like. Add new ones you do like. Change the list of
ingredients or the method to prepare based on your tastes. Be flexible. Change is wonderful. So
many of us live our lives in such a rut we never even know what we are missing or see things from
another perspective.
I remember moving into this ward many years ago. Michelle, our youngest, was a baby. I
remember the Relief Society president offering to care for my children if I ever needed her. I
thought, “ Yeah, like you don’t have enough to do?” I have come to eat my words. My children are
almost grown - I certainly have no babies around. I often offer to tend for others, but they assume
I’m just too busy. Not so. Loving kids is a special kind of work. Nothing is as satisfying as two
little arms wrapped tight around my neck or a baby who falls asleep in my arms. I have a hard time
convincing them I would love to watch their kids. They just can’t see it from another perspective.
What is work at one stage of life is pure pleasure at another.
People make a lot of jokes about marriage. They are funny, but sarcasm has no place in your
relationship. Give it up!
A man inserted an ‘ad’ in the classifieds: “Wife wanted”. Next day he received a hundred letters.
They all said the same thing: “You can have mine.”
Marriage is the triumph of imagination over intelligence.
Second marriage is the triumph of hope over experience.
The secret of a happy marriage remains a secret. -Henny Youngman
I was married by a judge. I should have asked for a jury. -George Burns
My wife and I were happy for twenty years. Then we met. -Rodney Dangerfield
“A man is incomplete until he is married. After that, he is finished.” -Zsa Zsa Gabor
“The secret of a successful marriage is not to be at home too much.” -Colin Chapman
“I’ve sometimes thought of marrying, and then I’ve thought again.” -Noel Coward
“I’d marry again if I found a man who had 15 million and would sign over half of it to me before
the marriage and guarantee he’d be dead within a year.” -Bette Davis
“I don’t worry about terrorism. I was married for two years.” -Sam Kinison
Salads
381
24 HOUR GREEN SALAD By Joyce Miskin
1 lg. head lettuce torn into bite sized pieces
1 can sliced water chestnuts
1 cup thinly sliced celery
2 cup thinly sliced green onions
10oz. pkg. frozen peas
2 cup mayonnaise
2 cup grated Parmesan cheese
2 tsp. sugar
1 tsp. seasoned salt
3 hard boiled eggs, grated
2 cup bacon crispies
2 or 3 fresh tomatoes, diced
Layer lettuce, chestnuts, celery, onion, and peas in a 9 x 13 pan. Spread mayonnaise over this layer.
Add Parmesan cheese, sugar, and seasoned salt. Seal with plastic wrap. Refrigerate over night.
Before serving sprinkle eggs and bacon bits over the top. Garnish with tomatoes.
48 HOUR SALAD By Lynda Campbell
3 egg yolks
5 Tbsp. vinegar
3 Tbsp. Sugar
1 pint cream, whipped
1 lbs. miniature marshmallows
1 large can crushed pineapple, drained
1 cup grated cheese
Cook egg yolks, vinegar, and sugar until thick. Cool. Add whipped cream to egg mixture. Mix
with remaining ingredients. Cover tightly and place in fridge for 24 to 48 hours.
Salads
382
7 LAYER SALAD By Peni Floyd
1 head lettuce
2 small green onions chopped
¼ - ½ green pepper chopped
2 sticks celery chopped
1 cup frozen peas
Mix 1 pint mayo with 2 Tbsp sugar. Sprinkle w/bacon bits and cheese. Cover and chill 8 hours or
overnight.
7 UP SALAD By Alda Allan
2 cups boiling water
2 pkg Jell-O dissolved in boiling water
3 sliced bananas
1 can(large) crushed pineapple; reserve juice
1 1/2 cup small marshmallows
2 cups 7 up
----TOPPING:---1/2 cup reserved pineapple juice
1 beaten egg
2 Tbsp butter
1/2 cup sugar
2 Tbsp flour
In large bowl (the 7up bubbles up), mix Jell-O. Refrigerate until set. Cook topping over medium
heat in double boiler until thick. Cool. Add 1 cup whipped cream. Spread over set Jell-O.
ALDA’S CUCUMBERS By Alda Allan
cucumbers, unpeeled
onions
salt and pepper
little sugar
1/2 cup vinegar
2 Tbsp. sour cream
water
Slice cucumbers and onions with salt, pepper, and a little sugar. Let stand for 30 min. Add vinegar,
sour cream, and a little water.
Salads
383
ALDA’S JELL-O SALAD By Alda Allan
1 pkg. lemon jell-o
1 cup boiling water
3 oz cream cheese
1/2 cup whipping cream; whipped
2 tablespoon miracle whip
1 bottle (small) maraschino cherries; with juice
1 can pineapple
Dissolve Jell-O and cream cheese in boiling water. Mix with electric beater until it starts to gel.
Add remaining ingredients and chill.
ALDA’S VINEGAR CUCUMBERS By Alda Allan
cucumbers, unpeeled
onions
salt and pepper
little sugar
vinegar
Slice cucumbers and onions with salt, pepper, and a little sugar. Let stand for 30 min. Add a
mixture of half water and half vinegar. Let stand for 30 minutes.
ATHENOS GREEK SALAD By Mary Veronica Kolesar
----Dressing---1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 clove garlic; minced
1 tsp. dried oregano leaves
1/2 tsp. salt; or to taste
1/4 tsp. ground black pepper
----Salad---10 oz salad greens
1 cup California ripe olives or Greek
3 plum tomatoes; chunked
1/2 cup red onion; thinly sliced
1/2 medium cucumber; chunked
4 oz feta cheese
Mix dressing. Toss greens, olives, tomatoes, onions and cucumber. Toss with dressing. Sprinkle
with cheese. Can substitute 2/3 cup Italian dressing. Serves 6.
Salads
384
AUNT KIM'S LAYERED JELL-O SALAD By Jill Hurst
4 small boxes jell-o (Pick your colors of the season)
6 envelopes Knox gelatin
2 cup milk
2 cup sour cream
1 cup sugar
1 tsp. vanilla
Scald milk, add sugar. Dissolve 2 pkg. jell-o in ½ cup warm water. Add to milk mixture and stir in
sour cream and vanilla, whisk together. This is white layer. Use 1/4 of it between colors.
Begin with bottom color of jell-o. Add 1 cup boiling water to 1 pkg. jell-o and 1 pkg. Knox. Stir
until dissolved and add 1/2 cup cold water. Pour into glass 9 x 13 dish. Place in refrigerator until
set. Add 1/4 of milk mixture for next layer. Replace in refrigerator until set and keep going until
you have 8 total layers. Best when made the night before serving. This is another Craig and Jill
tradition for Thanksgiving.
BALSAMIC DRESSING By Stacie Gomm
1/2 cup balsamic vinegar
3/4 cup olive oil
big dash garlic salt
dash pepper
Mix well. Store in closed container in fridge. Stores indefinitely.
BOW TIE PASTA SALAD By Barbara Paxton
1 head romaine lettuce
1 box bow tie pasta
1 1/2 cup shredded Swiss cheese
6-8 slices bacon, cooked and crumbled
1 1/2 cup frozen peas
1 cup sliced mushrooms
1/2 cup grated Parmesan cheese
5 chicken breasts, cooked, cubed
1 bottle Cardinis Caesar salad dressing
Wash and tear lettuce into bite sized pieces. Cook pasta as directed on package. Mix pasta, lettuce,
chicken, and all other ingredients in large salad bowl. Mix with salad dressing to taste just before
serving. This is good with marinated chicken.
Salads
385
BROCCOLI SALAD By Jill Hurst
1/2 cup red onion
1/2 cup grated cheese
1/2 pound bacon; cooked and crumbled
1 bunch broccoli; sliced fine
----DRESSING:---1/2 cup mayonnaise
1/4 cup sugar
1 Tbsp vinegar
Mix ingredients. Mix dressing and allow dressing to chill 3-4 hours. Add dressing to salad just
before serving.
CAESAR COBB SALAD By Patti Christensen
----DRESSING---1/4 cup balsamic vinegar
2 Tbsp. gorgonzola cheese
1 Tbsp. parmesan cheese
1 Tbsp. red Wine vinegar
1/2 tsp. cracked pepper
2 Tbsp. mayonnaise
3 Tbsp. olive oil
-----SALAD---4 cups romaine lettuce; diced
4 pieces bacon; crumbled
1 ripe avocado, chopped
1/2 cup bay shrimp
1/2 cup tomatoes, diced
1/4 cup gorgonzola cheese, crumbled
1/2 cup cooked chicken
Toss lettuce and dressing. Line up chopped ingredients on top. Makes two large dinner salads.
CAULIFLOWER--BROCCOLI SALAD By Tammy Hay
2 cups cauliflower florets
2 cups broccoli. chopped
2 cups chopped celery
4 strips crisp bacon
1 red pepper or onion
almonds, walnuts, cheese, or other veggies as desired
Dressing:
1 cup low fat mayonnaise
1/3 cup sugar (or sugar substitute)
2 Tbsp vinegar
Mix and chill dressing. Pour over salad just before serving.
Salads
386
CHICKEN PASTA SALAD
12 oz bow tie pasta
12 oz curly pasta
20 oz pineapple tidbits
2 cups red grapes, halved
1 cup chopped celery
3 green onions chopped
4 chicken breasts, cooked
salt to taste
1 cup cashews
----DRESSING---1 cup mayonnaise
1 bottle Kraft coleslaw dressing (or less)
Cook pasta. Set aside. Mix dressing. Put all ingredients together except cashews. Chill one hour.
Add cashews just before serving. Serves 15-18.
CHICKEN PASTA SALAD By Amber McKee
16 oz bow-tie pasta
12 oz rainbow spiral
2 cans water chestnuts (sliced) drain and chop
2 cups chopped celery
4-6 chicken breasts- marinate in Sprite overnight
2 cups halved grapes
2 cans (small) pineapple tidbits
Dressing: 16 oz Kraft coleslaw dressing
1 cup mayo
Boil chicken until tender. Boil pastas. Cool chicken and cube. Rinse pasta and cool. Mix salad
ingredients. Mix coleslaw dressing and mayo. Stir into salad.
Salads
387
CHICKEN PASTA SALAD by Sam Hurst
1 (12 oz.) pkg bow-tie pasta, cooked per package directions
1 (20 oz.) can well drained pineapple chunks
1 c. (plus) red grapes
1 c. mayonnaise (no substitutes)
1 bottle Kraft cole slaw dressing
1 (12 oz.) pkg. corkscrew pasta (colored), cooked per package directions
2 c. celery, chopped
1 c. (plus) cashews
4 chicken breasts, skinned, boned, seasoned, sautéed, and chopped into small pieces
Prepare all the ingredients as indicated. Drain the pastas well and place in a large bowl. Add all
the remaining ingredients except the mayonnaise, dressing, and cashews. Toss well to blend.
In a medium bowl, mix mayonnaise and dressing. Pour over salad ingredients and blend well. Add
cashews. Serves 15 to 20.
CHICKEN SALAD By Carol Carman
8 chicken breast, cooked cubed
2 lb green grapes, halved.
2 cup sliced almonds, toasted
15 oz pineapple chunks, drained
1 can Water chestnuts
2 cups celery, chopped
----DRESSING---3 cup mayonnaise
2 Tbsp. lemon juice
1 tsp. curry powder
2 tsp. soy sauce
Combine all ingredients except pineapple and dressing. Just before serving, add pineapple and
dressing.
Salads
388
CHICKEN SALAD By Nola Swenson
3 cups cubed cooked chicken
1 can mandarin oranges
1 can pineapple tidbits (13 oz)
½ cup toasted slivered almonds
1 cup diced celery
Dressing
1 Tbsp oil
1 Tbsp vinegar
1 Tbsp orange juice
¼ tsp salt
dash marjoram
¼ cup miracle whip
Mix sauce over mixture. Serve over lettuce leaf with hot rolls.
CHICKEN SESAME PASTA SALAD By Patti Christensen
4-6 chicken breasts baked or grilled; with lemon pepper
12 oz wide egg noodles, cooked
1 bunch green onions, sliced
1 bunch fresh spinach, torn
1 red pepper, chopped
1 yellow pepper, chopped
1/2 cup diced almonds, sugared
----DRESSING---1/4 cup sesame seeds
1/3 cup soy sauce
1/3 cup red Wine vinegar
1/2 cup canola oil
1/4 cup fresh parsley
3 Tbsp. Sugar
1/4 tsp. Salt
1/4 tsp. pepper
Dressing: Mix well in blender.
Slice chicken in thin diagonal strips. Mix vegetables, noodles, and chicken; chill. Add spinach and
almonds right before serving.
Salads
389
CHILLED NOODLE SALAD By Joyce Snyder
8-10 oz. spiral noodles
1/2 cup chopped cucumbers
1/2 cup chopped onion
1 cup vegetable oil
1 cup vinegar
1 cup sugar
1/2 Tbsp. salt
1/2 Tbsp. accent
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. parsley flakes
1/2 tsp. dry mustard
add pimento for color (optional)
Cook noodles according to package instructions. Rinse, drain and allow to cool. (Add small amount
of butter to drained noodles to prevent sticking.) Mix oil, vinegar, sugar, salt, Accent, pepper, garlic
powder, parsley flakes and dry mustard in large bowl. Add noodles, cucumbers and onion. Stir
well. Marinate in refrigerator for 24 hours. Serves 8-10.
CHINESE CHICKEN SALAD By Kay Rees
Serves: 6-8
shredded lettuce
2 cooked chicken breasts, chopped
1 cup sliced fresh mushrooms
3-6 green onions, sliced diagonally
2 oz sliced almonds
1/4 cup toasted sesame seeds
1 cup fried won ton skins or rice sticks
----Dressing---4 Tbsp. vinegar (half red wine vinegar)
4 Tbsp. Sugar
2 tsp. Salt
1/2 tsp. pepper
1 tsp. monosodium glutamate (optional)
sesame seeds
1/2 cup oil
Fry won ton skins in hot oil (375°) for a few seconds. Drain. Mix all together. Add dressing and
toss slightly just before serving. Serves 6-8.
Salads
390
CHINESE CHICKEN SALAD By Joyce Miskin
4 Chicken breasts (boiled and boned)
1 head lettuce (shredded)
½ pkg. of Won-Ton Skins, cut in strips and fried
Add chopped green onions and celery
Sweet and Sour
¼ cup vinegar
6Tbsp sugar
¼ cup catsup
1Tbsp cornstarch
¼ cup water
2T. water
Combine all ingredients and simmer a few minutes. Place lettuce then won-tons on platter. Next
place chicken and pour sauce on top.
CHINESE NOODLE SALAD By Jill Hurst
1/2 cup sugar
1/2 cup rice vinegar
3 tsp. salt
1/2 tsp. pepper
1 tsp. sesame oil
8 oz. pasta
1 sweet pepper
1 cup Chinese pea pods; blanched and diagonally
3-4 chicken breasts
1/4 cup soy sauce
1/4 cup sugar
1 Tbsp. lemon juice
1 cucumber; seeded, peeled and slice
1/2 carrot; finely shredded for garn
1/2 bunch green onions, thinly sliced
Cook chicken in soy sauce, sugar, and lemon juice.
Combine sugar, rice vinegar and salt. Heat until sugar is dissolved, stirring frequently. Add black
pepper, oil and refrigerate.
Cook pasta until firm tender, don’t overcook. Drain and rinse in cold water, drain thoroughly. Add
pepper. pea pods, cooked chicken, cucumber and toss. Just before serving, toss with dressing.
Garnish with carrot and green onion.
Salads
391
CHICKEN PASTA SALAD By Amber McKee
16 oz bow-tie pasta
12 oz rainbow spiral
2 cans water chestnuts (sliced) drain and chop
2 cups chopped celery
4-6 chicken breasts- marinate in Sprite overnight
2 cups halved grapes
2 cans (small) pineapple tidbits
Dressing: 16 oz Kraft coleslaw dressing
1 cup mayo
Boil chicken until tender. Boil pastas. Cool chicken and cube. Rinse pasta and cool. Mix salad
ingredients. Mix coleslaw dressing and mayo. Stir into salad.
CHRISTMAS CINNAMON JELLO By Traci Wilson
6 oz red Jell-O
1/2 cup cinnamon candies
1 cup boiling water
Dissolved candies in water. Mix Jell-O with dissolved candies and add the rest of the hot water and
the rest of the cold water. Let set and add green and red apples, cut up in bite-size pieces. Add a
few chopped walnuts and serve.
CHRISTMAS LAYERED JELL-O SALAD By Karla Allen
1 each 3 oz Jell-O (lime, lemon, & cherry)
8 oz small marshmallows
1 cup whipped cream
1 pkg (8 oz) cream cheese
1 small can crushed pineapple
½ cup mayonnaise
1) Mix lime Jell-O- put in 9x13 glass dish. Let set.
2) Mix lemon Jell-O with 1 cup boiling water. Add softened cream cheese and marshmallows (can
soften in microwave). Beat until dissolved.
3) Chill until partially thickened.
4) Beat cream. Add mayo, whipped cream and pineapple to lemon mixture. Chill until thick.
5) Spread lemon mixture over lime Jell-O. Let set.
6) Mix cherry Jell-O. Chill until slightly thickened. Spread over mixture.
Salads
392
COLE SLAW By Alda Allan
1/2 head cabbage
salt and pepper
1 Tbsp. sugar
3 Tbsp. rice vinegar
3 Tbsp. cooking oil
2 Tbsp. mayonnaise
dill weed
diced onion
Let stand for a few hours, stirring occasionally.
COOKIE SALAD By Connie Hurst
6 oz instant vanilla pudding
32 oz Cool Whip
1 cup buttermilk
4 cans mandarin oranges; drained
16 oz crushed pineapples; 1/2 drained
1 package fudge stripped cookies; cut in quarters
Mix together.
CRANBERRY BROCCOLI SALAD
1 bunch broccoli florets
1/2 bunch cauliflower florets
1/2 cup sunflower seeds
1 cup cranberry craisins
1/2 lb bacon, cooked & crumbled
4 chopped green onions
Dressing
1/2 cup olive oil
scant 1/2 cup sugar
1/4 cup apple cider vinegar
Prepare dressing an hour before serving and refrigerate.
CRANBERRY SALAD
1 pkg cherry Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup whole Cranberry sauce
1/2 cup crushed pineapple
1/2 cup diced celery
1/2 cup Chinese cabbage
Dissolve Jell-O in hot water. Add cold water. Put in fridge for 15 minutes. Then add remaining
ingredients.
Salads
393
CRAN RASPBERRY SALAD by Monica Warden Hurst
Mix together and partially set:
2 small pkg. raspberry jello
1 1/2 c. boiling water
3/4 c. whole cranberry sauce
1 pkg. frozen raspberries (thaw awhile first)
2 c. crushed pineapple with juice
2 bananas-smashed
Once partially set, fold in 1 cop 7-up. Set until firm.
Fold in 1 small pkg. whipped dream whip
Pour into 2 8x8 inch pans.
Topping:
1 pkg. whipped Dream Whip
4 oz. cream cheese
2 T. sugar Powdered or regular
Spread over salad and sprinkle with chopped nuts.
CROUTONS By Kitchen Kneads
4 slices homemade bread
2 Tbsp. melted butter
2 Tbsp. oil, part olive oil
1/2 tsp. garlic
1/4 tsp. Italian seasoning
Mix butter, oil, and seasonings. Mix with bread cubes. Bake at 350 for 12-15 minutes.
CUCUMBER SALAD By Deb Whipple
2 cups unpeeled cucumbers, sliced
1/4 cup thinly sliced mild onion
3/4 cup sliced red radishes
1 cup sour cream
1 Tbsp. Sugar
1 Tbsp. cider vinegar
salt and pepper to taste
Combine sour cream, sugar, and vinegar. Add vegetables. Chill. Serve plain on crisp lettuce. Serves
4-6.
Salads
394
CUCUMBER SALAD
2 cucumbers
1 sweet onion (red, Vidalia or similar)
2/3 cup red or white wine vinegar
2/3 cup sugar
½ cup canola oil or other light vegetable oil
1 to 2 t. parsley
1 to 2 t. dill weed
Salt
Pepper
Peel and slice cucumbers very thin. Slice onion thin and separate into rings. Layer cucumbers and
onions in bowl. Sprinkle parsley, dill weed and salt and pepper to taste over cucumbers.
In another bowl mix sugar and vinegar until sugar is dissolved, whisk in oil. Pour over cucumbers
and let set several hours or overnight in refrigerator.
If you use hot house cucumbers, you don't need to peel them. Also, I've found that using olive oil
doesn't work well with this recipe as its flavor overpowers the parsley and dill flavors.
Salads
395
DEBBIE’S WONDERFUL SALAD By Debbie Allan
romaine lettuce, spinach, red leaf
8 slices cooked bacon
1/4 lb fresh mushrooms, sliced
1/4 lb fresh bean sprouts
1 can sliced water chestnuts
3 hard-boiled eggs (optional)
1/2 cup raw, whole sunflower seeds
4 green onions, sliced
1 avocado (optional)
grated parmesan cheese
----RASPBERRY VINAIGRETTE DRESSING:
2/3 cup oil
1/3 cup sugar
1/3 cup red wine vinegar
1/3 cup ketchup
2 Tbsp Worcestershire sauce
1 clove garlic, crushed
1 tsp salt
1/4 tsp coarse ground pepper
1/4 tsp dry mustard
1 Tbsp lemon juice
2 tsp sesame seeds
Place dressing ingredients in jar and shake thoroughly. Let chill. Shake again. Pass with salad.
FIVE MINUTE FRUIT SALAD
1 15oz. Can chunk pineapple, not drained
1 17oz. Can fruit cocktail, not drained
1 11oz. Can mandarin oranges, drained
1 3 ¾ oz. Pkg. Instant vanilla or lemon pudding
1 cup heavy cream, whipped, or 1 8oz. Carton Cool Whip
1or2 banana(s), sliced and dipped in lemon juice (or lemon juice concentrate)
In a large bowl combine pineapple with juice, fruit cocktail with juice, and drained oranges.
Sprinkle in pudding powder and stir to blend. Fold in whipped cream or Cool Whip and sliced
banana. Chill until ready to serve. If you are planning on leftovers, do not add bananas. (Bananas
ripen VERY fast, even in the refrigerator, so don’t make this very far ahead if you are using
bananas, or leave them out. Adding another banana is not too much for this recipe.) Serves 6.
Salads
396
FRESH GREEN BEAN SALAD
Serves 4
1 pound fresh green beans, ends trimmed
2-3 tablespoons red wine or herb vinegar
3-4 tablespoons olive oil
salt and pepper to taste
2 garlic cloves, peeled and minced
1/2 cup cilantro, coarsely chopped
Place the beans in enough water to cover and cook for about 10-12 minutes, covered, until the
beans are tender but al dente. Remove and place in a serving bowl. Whisk together olive oil,
vinegar, salt and pepper. Toss the beans with the cilantro and dressing. Serve warm or at room
temperature.
FROG-EYE SALAD By Joyce Miskin
½ cup sugar
1Tbsp flour
¼ tsp. salt
1 and ¼ cup pineapple juice
1 beaten egg
½ tsp. lemon juice
½ box Acini de Pepe macaroni (can use less---may be called my another name)
1 10oz. can pineapple chunks, drained (save the juice)
1 can mandarin oranges (drained)
1 10z can crushed pineapple (drained)
1 9 oz. container cool whip
½ cup mini colored marshmallows
Add sliced bananas, if desired, right before serving. Combine sugar, flour and salt in a small sauce
pan. Add pineapple juice and beaten egg. Cook over med. Heat until thick, stirring. Remove from
heat; add lemon juice. Set aside to cool.
Meanwhile, bring 1 ½ quarts of water to boil in a med. saucepan. Add macaroni and cook for 10
min. or until tender. Drain and rinse in cool water. Place in large bowl and stir in cooked mixture
and remaining ingredients. Cover and refrigerate overnight.
(I add the cool whip, marshmallows and bananas right before serving, because I don’t like soggy
marshmallows. Most people don’t add bananas, but I like more fruit added. You can vary the
amount of juice and amount and type of pineapple, depending on what you have on hand. As with
all recipes, you can be flexible and do whatever you want!)
Salads
397
FROZEN FRUIT DELIGHT By Louise Warren
frozen peaches (5 lb. bag, smiths)
frozen blueberries
frozen raspberries
cherry 7up (diet)
Add enough 7Up to frozen peaches to blend with blender. Add raspberries and blueberries. Serve
in slush state. (Starts to refreeze after adding frozen berries.)
FROZEN FRUIT SALAD (GRANDMA GREAT’S) By Veda Rees
1 cup cream, whipped
1 cup sour cream
2 Tbsp. lemon juice
3/4 cup sugar
dash salt
1 can mandarin oranges, cut in half
12 oz. can crush pineapple, drained
1/4 cup maraschino cherries, halved
1/4 cup chopped pecans
2 bananas
Mix whipped cream, sour cream, lemon juice, sugar and salt. Add fruit.
Freeze. Serves 10.
FROZEN FRUIT SALAD (KIM) By Kimberly Allan
1/2 cup sugar
3 oz package jell-o
dash salt
1 cup boiling water
1 can (8 3/4 oz.) pineapple
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream
1 banana
1/2 cup grapes or oranges
1/4 cup maraschino cherries
1/2 cup nuts (optional)
Dissolve sugar, Jell-O and salt in boiling water. Add pineapple juice drained from can (add water to
make 1/2 cup). Add lemon juice and mayonnaise and beat with rotary beater. Chill until very thick.
Whip cream and combine with Jell-O mixture.
Add remaining ingredients. Pour into loaf pan and freeze. Cover with plastic bag. Will keep for
several weeks.
Salads
398
FRUIT AND CABBAGE SALAD By Cherri Hart
Salad:
1 bag Dole pre-shredded cabbage with carrots
(or you can use 1/2 bag cabbage and 1/2 bag of baby spinach)
1 Granny Smith apple, diced with skin on
1 Gala, Braeburn or Fuji apple, diced with skin on
1 cup dried cranberries
1 cup (cut in half) grapes (optional, depending on availability and price)
1/4 cup chopped purple onion or sliced green onions
1 small can mandarin oranges, drained
1 lemon
sugared almonds or pecans gems
Sugar your pecans. Melt 1/4 cup butter in glass measuring cup and stir in 3 Tbsp sugar. Add 1 cup
sliced almonds or pecan gems. Mix well. Spread on cookie sheet and bake at 300 degrees for 20
minutes, stirring often to avoid burning. Let cool completely.
Place diced apples in big bowl. Add lemon juice (or orange juice) and coat to prevent browning.
Add rest of salad ingredients except nuts. Mix well, chill. Serve soon.
Serve with poppy seed dressing and nuts as desired
Poppy seed dressing
3/4 Tbsp poppy seeds
1/3 cup white vinegar
3/4 cup canola oil
1/3 cup sugar
1 Tbsp dried onion
1/2 tsp salt
1 to 2 Tbsp prepared mustard
Combine all ingredients in a blender and mix well. Serve on the side so salad and nuts don't get
soggy.
FRUIT SALAD (FRESH) By Vicki Allan
Fruit such as apples, bananas, and peaches darken as air comes in contact with them. Use orange
juice or pineapple juice to keep that from happening. The fruit can be dipped in juice before adding
to the salad (probably the best) or orange juice can be poured over the top (fine if serving time is
close). Grandma Hurst always covers a fresh fruit salad with sweetened whipped cream.
FRUIT SALAD (SOUR CREAM) By Lee Hurst
1 cup sour cream
1 cup coconut
1 cup pineapple
1 cup mandarin oranges
1 cup miniature marshmallows
Mix all ingredients together. Chill.
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FRUIT SALAD DRESSING By Veda Rees
1 tsp. salt
1 tsp. celery seed
1 tsp. dry mustard
1 tsp. onion juice
1/4 cup vinegar
1/3-1/2 cup sugar
1 cup salad oil
1 tsp. paprika
Mix dry ingredients. Add onion juice. Beat adding vinegar and oil alternately a little at a time
(beating all the time). Keeps for several months in fridge.
GARDEN TABBOULEH By Mary Veronica Kolesar
1 cup bulgar
1 1/2 cups boiling water
2 cubes chicken bouillon
1/4 cup extra virgin olive oil
2-3 tablespoon lemon juice
1 clove garlic; minced
1/2 tsp. dried mint flakes
1/2 tsp. Salt
4 oz feta cheese; crumbled
1 cup fresh parsley; chopped
1 tomato
1/2 cup green onions; chopped
Bulgar is a wheat product. Look for it near rice and other grains in the supermarket. Mix bulgar
with boiling water and bouillon cubes. Boil for 10 minutes. (Can make extra and freeze some.) Stir
in oil, juice, garlic, mint and salt. Add remaining ingredients; mix slightly. Garnish with fresh mint
leaves. Can also add celery, zucchini, peas, olives, shredded carrots, fresh corn, cucumbers, radish
tops, mushrooms, cooked meats, asparagus (blanched). Serves 10.
GRAPE PASTA SALAD
3 cups cooked pasta shells
2 cups halved red grapes
1/2 cup chopped green onions
1 T lemon juice
1/2 cup toasted slivered almonds
3 oz crumbled cheese
1/3 cup miracle whip
Toss first 3 ingredients. Mix lemon juice, miracle whip and add to salad. Sprinkle cheese and
almonds on top. Chill.
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GREEK PASTA SALAD By Mary Veronica Kolesar
pasta; cooked
capers (in jar, a flower bud)
red onion
black olives
feta cheese
sun dried tomatoes
fresh garlic
olive oil
Cook pasta and cool slightly. Toss with remaining ingredients and serve.
You can buy sun dried tomatoes in the produce section of Smiths.
GREEK SALAD By Jill Hurst
romaine lettuce or spinach
cucumber, peeled and sliced thin
avocados (opt)
tomatoes, in wedges
red onion, sliced in rings
feta cheese
red vinegar and oil dressing; purchased
salad spice (whatever you like)
Wash greens and dry. Place ingredients in large bowl. Toss with dressing.
GREEN SALAD WITH ORANGE DRESSING By Kay Rees
1 large head lettuce
1 medium Bermuda onion, sliced into rings
2 oranges (or can mandarin oranges)
1 small jacama, peeled and cut
4 oz sliced almonds
3 Tbsp. Sugar
----DRESSING---1/2 tsp. grated orange peel
1/3 cup fresh orange juice
2 Tbsp. red Wine vinegar
1/2 cup vegetable oil
2 Tbsp. Sugar
1 Tbsp. good Seasons Italian seasoning, dry
Cut jacama into match stick sized pieces. Place lettuce, onion, oranges, and jacama into salad boil
Chill. In small skillet, sprinkle sugar over almonds until coated and sugar is dissolved (they brown
quickly). Cool. Mix dressing in a jar and shake. Chill. Pour salad dressing over chilled salad. Toss.
Sprinkle almonds over. Toss.
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HOT CHICKEN SALAD By Alda Allan
4 chicken breasts; cooked, cut in bits
2 cups sliced celery
1/2 cup toasted almonds
1 cup mayonnaise
1/2 tsp. salt
2 Tbsp grated onions
2 Tbsp. lemon juice
1/2 cup grated American cheese
1 cup crushed potato chips
Bake at 450 for 20 minutes. Mix together chicken, celery, and almonds and set aside. Now mix
mayonnaise, salt, grated onions, and lemon juice. Stir into chicken mixture. Put into greased baking
dish. When ready to bake, put on topping of grated cheese and crushed potato chips.
ITALIAN VEGETABLE SALAD By Lynda Campbell
1 1/2 cups shell macaroni
2 cups broccoli flowerettes
1 cup cauliflower, cut in pieces
1 cup sliced fresh mushrooms
1 cup sliced pitted olives
1/2 cup chopped green onion
2/3 cup Italian salad dressing
1 medium avocado, sliced
1 tomato chopped
Cook macaroni according to directions. Drain and rinse in cold water. In large bowl, combine
macaroni, broccoli, cauliflower, mushrooms, olives, and green onion. Toss with dressing. Cover
and chill several hours. At serving time toss with avocado and tomato.
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JEFF’S SALAD By Lynda Campbell
2 pkg orange Jell-O
2 cups boiling water
1/2 cup pineapple juice
1/2 cup apricot juice
1 large cans crushed pineapple (save juice)
1 large can halved apricots (save juice)
---Topping--1 cup Sugar
2 Tbsp. Butter
2 Tbsp. flour (level)
1/2 cup pineapple juice
1/2 cup apricot juice
1 egg
1 cup whip cream, whipped
1/4 cup cheese, grated
Mix Jell-O in water and dissolve. Add juices. Chill until set. Mix sugar, butter, flour, juices, and
egg. Cook over medium heat until thick. Cool. Fold whipping cream into mixture. Spread over
Jell-O. Top with grated cheese.
KEEBLER FUDGE FRUIT SALAD By Traci Campbell
6 oz vanilla pudding mix (instant)
16 oz buttermilk
16 oz Cool Whip
4 cans mandarin oranges
16 oz crushed pineapples
16 oz pineapple chunks
1 pkg Keebler fudge-striped cookies
Mix pudding, buttermilk, and cool whip together. Drain oranges and pineapple and fold it into the
mixture. Add package of cookies broken up.
Leave about 5 cookies out. Mix together. With the 5 cookies, smash into very fine pieces, almost
powdery. Sprinkle on top. Refrigerate for 1 hour and serve
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LAYERED LETTUCE SALAD By Mary Jane Rossi
1 head lettuce
1 cup celery
1 package frozen peas; uncooked
1/2 cup green peppers
1/4 cup medium onion
bacon bits
4 oz cheddar cheese - grated
6 hard boiled eggs
2 cups miracle whip
1 Tbsp. sugar
Break lettuce into bite size pieces into a 9x13 in. glass pan. Dice vegetables. Add rest of ingredients
in order given. Add sugar to miracle whip and spread on like a frosting. Refrigerate 4-6 hours.
LEMON JELLO SALAD By Kay Rees
6 oz lemon jell-o
2 cups boiling water
1 3/4 cup 7-up or sprite
1 1/2 cup miniature marshmallows
2 large bananas, sliced
4 cups canned crushed pineapple
----- SAUCE---1 egg white
1 1/2 tsp flour
1/2 cup Sugar
1 cup pineapple juice
1 cup Whipping Cream, whipped.
grated cheddar cheese
Dissolve Jell-O in hot water. Add sprite and marshmallows. Let set until thick. Drain juice from
pineapple. Set aside. Add bananas and pineapple. Pour into 9x13 inch pan. Let set until solid.
Spread with sauce.
Cook egg white, flour, sugar, and pineapple juice until thick. Cool. Add whipped cream. Spread
onto Jell-O. Top with grated mild or nippy Cheddar cheese.
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MACARONI SALAD (LEAH) By Leah Gregg Campbell
2 pkgs. small or medium shell macaroni
3 stalks celery, diced
2 medium green/red bell peppers
parmesan Plus Seasoning Blend
1/2 cup radishes, finely diced
2 Tbsp. parsley
fiesta Blend Seasoning potato topping
1 tsp. dill weed
salt and pepper to taste
1 cup Kraft creamy cucumber dressing
2 tsp. salad dressing (Miracle Whip)
1/4 cup pickles (kosher, polish, or spicy); diced
diced ham, chicken, or shrimp; optional
fiesta Blend Seasoning potato; potato topper
Cook macaroni as directed, but add 1 Tbsp vegetable oil to boiling water. Drain and rinse well
with cool water. Add remaining ingredients.
MACARONI AND SHRIMP SALAD By Lynda Campbell
1 small pkg salad macaroni
1 small glass pimento
1 quart miracle whip
16 oz Kraft French dressing (red);
1 can ripe olives
3 green onion;
6 hard boiled eggs
2 cans large shrimp
Cook macaroni in salt water. Rinse and drain in cold water. Put in large bowl. Pour all French
dressing over cooked macaroni. Cover and put in fridge overnight. Drain any oil. Add diced onion,
eggs, pimento, olives, and shrimp. Add as much miracle whip as you desire. I like a moist salad.
Cover and refrigerate for four hours. Will keep in fridge for a month or more.
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MAMMY’S MACARONI SALAD by Sam Hurst
16 oz. macaroni
6 boiled eggs, chopped
1 onion finely chopped
1 c. celery, diced\2 cans shrimp, drained
1 jar mayonnaise
Salt and pepper to taste
1 tbsp. Beau Monde seasoning
paprika
Directions:
Cook macaroni according to directions. Drain.
Dump pasta in a large mixing bowl. Add all other ingredients and mix well. Sprinkle with
paprika. Refrigerate.
MADDOX DRESSING By Vicki Allan
1/2 can tomato soup
3/4 cup vegetable oil
1/3 cup vinegar
1 Tbsp. Worcestershire sauce
1 1/3 cups miracle whip salad dressing
3/4 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
1/4 cup sugar
Beat until smooth and store in refrigerator.
MANDARIN SALAD
2 quarts salad greens torn into pieces, a variety preferred
2-3 stalks of celery, but on the diagonal
1 cup seedless grapes, halved
1 can (8 oz) Mandarin oranges, drained
½ cup sliced almonds, (I used the ranch flavored almonds)
2 or 3 green onions, cut on the diagonal
Toss to mix well. Before serving, toss with dressing. I used Ranch with white cheddar.
Salads
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MANDARIN ORANGE JELLO SALAD by Sam Hurst
3 c. water
1 large pkg. cook-and-serve vanilla pudding
1 large pkg. orange jello
8 oz. whipped topping
2 cans mandarin oranges, drained
In a large pot, combine water, pudding, and jello. Bring to boil. Cook for 1 minute once boiling.
Put in bowl and chill overnight. Blend mixture until creamy. Add 8 oz. whipped topping. Mix
until well blended. Fold in mandarin oranges. Refrigerate.
MARINATED BEAN SALAD By Kay Rees
1 medium onion, chopped fine
1 green pepper, chopped fine
1 can kidney beans, washed
1 can Garbanzo beans, drained
1 can green string beans, drained
1 can yellow beans, drained.
----MARINADE---1 cup Sugar
2 tsp. Salt
1 tsp. pepper
1 cup salad oil
1 1/3 cup vinegar
Mix marinade. Add other ingredients and marinate overnight.
MARINATED VEGETABLES By Kay Rees
----marinade---1/2 cup salad oil
1/2 cup wine vinegar
1/2 cup sugar, scant
1 Tbsp. Salt, scant
dash of pepper
----vegetables---1 can French cut green beans
1 can julienne carrots
1 can petite peas
4-5 green onions
1 green pepper
2-3 stalks celery, sliced
Combine vegetables and marinate. Serves 4 to 6.
Salads
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MEDITERRANEAN PASTA SALAD By Mary V Kolesar
1 lb penne pasta; cooked as directed
8 oz feta cheese; crumbled
6.5 oz marinated artichoke hearts; drained and chopped
1 medium cucumber; seeded, chopped
1 small red onion; chopped
1/2 cup sun dried tomato halves; cut in strips
3/4 cup Italian salad dressing w/red wine
Mix all ingredients. Serve immediately. Serves 8.
MOM’S POTATO SALAD By Lori Hurst
5 potatoes, boiled with salt; diced
2/3 cups mayonnaise
8 eggs; boiled (warm)
1 onion
2 dill pickles
While potatoes are still warm, add remaining ingredients. Salt and pepper to taste.
ORANGE JELL-O By Lori Hurst
6 oz orange jell-o
2 cups boiling water
2 cups orange juice
2 cans mandarin oranges
----TOPPING:---2 Tbsp. corn starch
1/2 cup sugar
1 well beaten egg
1 cup orange juice
Mix and cook cornstarch, sugar, egg and orange juice. Add 2 cups cool whip. Dissolve Jell-O in
boiling water. Add orange juice and oranges. Let set. Top with topping.
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ORIENTAL CHICKEN SALAD By Relief Society
chow mein noodles
lettuce
----ingredients to marinate---4 chicken breasts; cooked and cubed
1 Tbsp poppy seed
1 can water chestnuts; drained
1/4 cup sesame seed; toasted
3 green onions; chopped
1/3 cup sliced almonds; toasted
----MARINATE IN:---1/4 cup sugar
1 tsp. salt
1/4 cup vinegar
1/2 cup vegetable oil
1/2 tsp. pepper
Layer lettuce, chow mein noodles, and then the marinated mixture. Serve immediately.
ORIENTAL CHICKEN SALAD (CHERRI) By Cherri Hart
2 chicken breasts; precooked and diced
1 package coleslaw mix
4 green onions; chopped
1 cup toasted almonds; sliced
1/2 cup sesame seeds
1 package oriental or ramen noodles; dry
----DRESSING---3/4 cup oil
4 1/2 Tbsp. vinegar
3 1/2 Tbsp. sugar
3/4 tsp. salt
1/2 tsp pepper
Mix dressing. Toss other ingredients. Refrigerate for at least one hour.
Put dressing on salad just before serving.
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ORIENTAL SALAD By Karol Cook
1 head lettuce
4 green onions, chopped
2 Tbsp sunflower sees
¼ cup slivered almonds
slice mushrooms
uncooked ramen noodles, broken up (don’t use the seasoning)
Dressing (or use Caspers)
¾ cup Marukan Japanese rice vinegar
1 cup vegetable oil
½ cup sugar
dash of pepper
1 tsp salt
1 tsp Accent
ORZO SALAD by Kendra Tietze via Tammy Hay
1 box orzo pasta (rice shaped pasta)
Italian Style dressing
crumbled feta cheese
1 can sliced olives, drained
1 cucumber, chopped
1-2 bell peppers, chopped
3-4 scallions, chopped
1 package (2 cups) cherry tomatoes
Boil, drain and cool orzo pasta. Stir in dressing. Add additional ingredients. Chill and serve. Best
when pasta marinates with the dressing overnight. Mix and match the veggies, but don’t skip the
feta cheese. It makes the salad.
PASTA SALAD (CAROL) By Carol Carman
4 skinless boneless chicken breast; cooked, diced
1 pkg curly noodles
3-4 mushrooms, sliced
1 head broccoli, chopped; par boiled 3 minutes
1 cucumber, peeled and chopped
1 red pepper chopped
2 tomatoes, chopped
1 red onion, chopped
salad seasoning, to taste
slivered almonds, toasted
Combine all ingredients except chicken and almonds. Mix the Bersteins Italian dressing to taste.
Chill overnight. In morning, add chicken and almonds.
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PASTA VEGETABLE SALAD By Vicki Allan
1 lb. spiral noodles
1 cucumber, chopped
1 green pepper (or zucchini); chopped
1 red onion, chopped
16 oz bottle Kraft Italian dressing; low calorie
3 Tbsp. salad supreme seasoning
3 tomatoes; seeds removed; chopped
1 Tbsp sugar
Cook noodles according to package instructions. Rinse, drain and allow to cool. Add all
ingredients. Marinate in refrigerator for 24 hours. ‘
PECAN AND FETA SALAD By Amanda Rees
1 head romaine lettuce
4 oz feta cheese
1 cup pecans (glazed)
----DRESSING---1/2 cup olive oil
6 Tbsp. balsamic vinegar
1 package good Seasons Italian seasoning
In small saucepan, melt equal parts butter and brown sugar. Heat until sugar is dissolved. Add
pecans. Cook a few minutes until well coated and browned. Cool. Whip dressing. Mix together.
POPPY SEED DRESSING By Relief Society
1/3 cup honey
1 tsp. Salt
2 Tbsp. vinegar
1 Tbsp. mustard
3/4 cup salad oil
1 Tbsp. finely chopped onion
2 tsp. poppy seeds
In a pint jar, blend first four ingredients. Gradually add salad oil and stir. Stir in onion and poppy
seeds. Chill several hours. Good on green salad with mandarin oranges and red onion slices.
Salads
411
RASPBERRY CREAM CHEESE JELLO By Deb Whipple
2 package frozen raspberries (thawed)
6 oz raspberry Jell-O
2 cups boiling water
----TOPPING---1/4 cup syrup from frozen berries
8 oz Cream Cheese
little milk
Drain syrup from berries. Dissolve Jell-O in 9x13 pan. Save 1/4 cup syrup from berries and set
aside. Put balance of syrup with water to make two cups. Add to Jell-O. Add berries. Let set until
firm. Mix topping. Spread on top of Jell-O.
RASPBERRY JELL-O SALAD By JaNae Hay
3 oz. pkg. raspberry jell-o
1 cup applesauce
1 cup boiling water
1 cup cool whip
1 pkg. frozen raspberries
1 cup small marshmallows
Dissolve Jell-O in boiling water. Add frozen raspberries, applesauce, and marshmallows. Pour into
8x8 pan and refrigerate until set. Before serving, frost with Cool Whip.
RASPBERRY SALAD By Lee Hurst
6 oz. raspberry Jell-O
3 oz vanilla pudding; not instant
3 1/2 cup water
16 oz. sweetened raspberries
8 oz. cool whip
Boil Jell-O, pudding and water for two minutes. Refrigerate until slightly set: then fold in berries
and cool whip. Cool until set. Serve.
RASPBERRY TOSSED SALAD By Taste of Home
1 cup fresh or frozen raspberries
mixed greens
1 Tbsp. vinegar
1 Tbsp. olive oil
Crush two tablespoons of raspberries, throwing out seeds. Mix raspberry juice with oil and
vinegar. Toss raspberries with greens. Coat with oil/vinegar mixture.
Salads
412
RED CABBAGE SALAD By Sharon Boothe
one head red cabbage shredded
Combine the following ingredients and mix with cabbage:
1 can tomato soup
1/2 cup sugar
1/2 cup Wesson oil
1/2 cup vinegar
1/2 tsp. salt
1/2 tsp. onion salt
1/2 tsp. celery salt
1/2 tsp. garlic salt
1 tsp. prepared mustard
RUSH AND CRUSH SALAD By Sharon Salisbury
2 cups crushed pretzels, somewhat intact
3/4 cup melted butter or margarine
3 Tbsp. Sugar
8 oz Cream Cheese
1 cup Sugar
2 cups Cool Whip, partially frozen
6 oz strawberry Jell-O
2 cups boiling water
2 cups fresh or frozen strawberries
Mix pretzels, butter and sugar. Spread in bottom of 10x13 inch pan. Bake at 400°F for 8-10
minutes. Do not over bake. Cool. Cream together sugar and cream cheese and fold in Cool Whip.
Carefully spread mixture over pretzels and chill 30-45 minutes. Dissolve Jell-O into boiling water.
Stir strawberries into Jell-O mixture, then cool 30-40 minutes, until partially gelled. Carefully pour
cooled Strawberry-strawberry mixture on top of layer. Chill 4-5 hours. Top with additional cool
whip.
Salads
413
RUSSIAN DRESSING
1/4 cup sugar (or honey)
3 tablespoons water
1 cup vegetable oil
1/2 cup ketchup
2-3 tablespoons lemon juice
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1 tablespoon Worcestershire sauce
1/4 cup grated onion (or 1/2 Tbsp onion powder)
In a sauce pan cook sugar and water until thick. Cool syrup. Combine the remaining ingredients.
Add syrup and whisk to blend well.
RUSSIAN DRESSING By Joyce Miskin
2/3 cup salad oil
½ cup catsup
¼ cup sugar
3 Tbsp. lemon juice
2 Tbsp. water
1 Tbsp. Worcestershire sauce
1 Tbsp. grated onion
½ tsp. salt
½ tsp. paprika
In screw-top jar combine oil, catsup, sugar, lemon juice, Worcestershire, vinegar, water, onion, salt,
and paprika. Cover and shake to mix well. Chill. Shake again just before serving. Makes 1 ¾ cups.
Salads
414
SALAD DE MAISON By Carol Carman
----DRESSING---juice of 1 lemon
3 cloves garlic, crushed
1 tsp. Salt
1/2 tsp. pepper
3/4 cup vegetable oil
----SALAD--1/4 lb bacon, diced
2 heads romaine lettuce
2 cups cherry tomatoes, halved
1 cup coarsely grated Swiss cheese
2/3 cup slivered almonds, toasted
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 cup croutons
Make dressing. Combine lemon juice, garlic, salt, and pepper. Beating continuously with a fork,
add vegetable oil in a slow stream. Let stand 3 hours.
Sauté bacon. Drain on paper towels. In a salad bowl, combine Romaine lettuce, tomatoes, Swiss
cheese, almonds and bacon. Toss with dressing, parmesan cheese, salt and pepper. Garnish with
croutons. Serves 8.
SNICKER SALAD
4-5 Granny Smith apples, diced
1 bag fun-sized Snicker Bars, but into pieces
1 8 oz. container of whipped topping, such as Cool Whip
Combine together and serve. Tastes like caramel apples!
SPINACH SALAD
8 ounces French spinach
1/2 cup feta
1/4 cup small red onion, thinly sliced
1/2 cup craisins (dried cranberries)
2 Tbsp toasted sliced almonds (optional)
Dressing:
1/2 cup bottled balsamic vinaigrette salad dressing
2 Tbsp orange juice
2 tsp orange zest (optional)
Tear spinach into bite size pieces. Add 1/2 of the feta cheese and onion. Toss. Combine dressing
ingredients in small bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top
with dried cranberries and almonds. Serve immediately.
Salads
415
SPINACH SALAD (AWESOME)
12 ounces washed baby spinach leaves, well drained
1/4 lb bacon
1/2 cup sliced almonds
1/2 cup craisins
1 cup mayonnaise
2 teaspoons seasoned rice vinegar
4 tablespoons white sugar
Dressing:
Mix together mayonnaise, rice vinegar and sugar until sugar dissolves. Cover and place in
refrigerator until just before serving.
Remove any excess water from spinach leaves and place in large salad bowl. Brown bacon until
crisp, remove from pan and drain on paper towels and crumble. Add to spinach. Discard all but 1
Tablespoon of bacon drippings. Sauté sliced almonds over medium high heat until lightly toasted.
Add to spinach. Add 1/2 cup craisins (can add more or less to taste). About ten minutes before
serving remove dressing from refrigerator. Stir or shake well and pour over spinach mixture. Toss
well and serve.
SPINACH SALAD DELIGHT By Deb Whipple
----DRESSING---1 1/2 Tbsp. poppy seeds
3/4 cup vinegar
1 1/2 cup oil
1 1/2 Tbsp. grated onion
1 1/2 tsp Salt
3/4 tsp. prepared mustard
3/4 lb fresh mushrooms, sliced
1 medium red onion, finely sliced
----SALAD---15 oz spinach
1 small head iceberg lettuce
3/4 lb grated Swiss Cheese
1 cup cottage cheese
1/4 lb bacon, cooked and crumbled
Mix dressing and marinate overnight. Add to salad. Serves 12-15.
Salads
416
STRAWBERRY HINT By Lee Hurst
To store strawberries, do not wash or remove hulls. Place in shallow Tupperware container with
paper toweling in the bottom. They can be stacked a few strawberries deep. Seal tightly and store in
refrigerator.
STRAWBERRY SALAD WITH POPPY SEED Dressing by Ruth Fluckiger
1 package Spring Mix
1 pt. fresh strawberries
Wash lettuce and pat dry. Refrigerate until serving time. Place sliced berries on top of greens.
Drizzle dressing over salad. Top with Heath toffee bits.
DRESSING:
1 c. mayonnaise
1/2 c. skim milk
¼ cup white vinegar
2/3 c. sugar
2 Tbsp. poppy seeds
Place ingredients in a jar. Cover and shake until blended. Dressing keeps several days in
refrigerator.
SUMMER CHOPPED SALAD By Tammy Hay
8 oz small red-skinned potatoes, halved
kosher salt
1 cup fresh corn kernels
1 cup fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 cucumber with peel, chopped
freshly ground black pepper
4 cups torn mixed greens – romaine, Arugula, or whatever
1 cup alfalfa sprouts
Put potatoes in small saucepan with enough cold water to cover. Season with salt. Bring to a boil
and simmer until tender (about 5 minutes). Drain and put in large bowl. Bring a medium pot of
water to a boil and salt it generously. Fill a medium bowl of ice water and salt it generously. Add
the corn, beans, and broccoli to the pot of water and cook until crisp-tender – about two minutes.
Using a slotted spoon, remove vegetables from hot water and plunge into ice water. Drain and pat
dry. Add to bowl of potatoes, along with tomato and cucumber. Toss salad with ½ cup Ranch
dressing. When ready to serve, toss with the greens, sprouts, and (if desired) a bit more dressing.
Salads
417
TACO SALAD By Lynda Campbell
1 lb ground beef
1/2 pkg onion soup mix
1/4-1/2 cup water
1/2 pkg taco seasoning mix
1 head lettuce, shredded
1 onion, diced
1 cup grated cheddar cheese
6 oz doritos
2 tomatoes, cut up
Brown and drain ground beef. Add onion soup mix, water, and taco seasoning. Cover and simmer
until water is absorbed. Cool slightly. Just before serving mix all ingredients together. Served with
favorite salad dressing on the side.
TACO SALAD (JANA) By Jana Rees
1 lb browned extra lean hamburger
1 onion, chopped
1 head lettuce, chopped
1 can kidney beans, drained
2 cans olives, sliced
1 bag crisp tortilla chips, broken
1 avocado, chopped
2 tomatoes, chopped
grated cheddar cheese (opt)
1 bottle fat free Catalina dressing
TERIYAKI PASTA SPINACH SALAD By Kathy Allan
6 to 10 oz Curli Roni (American Beauty) Roteni
½ tsp salt
1/4 cup sesame seeds
1/4 tsp pepper
½ cup salad oil
4 cups torn spinach
1/3 cup Teriyaki Sauce/Marinade
1/3 cup green onions
½ cup White Wine Vinegar
3 cups cooked, diced chicken breast
3 Tbsp. sugar
Place oil in sauce pan and brown seeds. Cool this, and then add rest of sauce ingredients. Cook
pasta/cool. Pour sauce over pasta - place in fridge in zip lock bag. Cook chicken and dice, also
place in fridge. Keep these overnight. Right before serving, toss all together with fresh spinach.
Salads
418
THREE BEAN SALAD
1 15 oz can of dark red kidney beans, rinsed and drained
1 15 oz can cannellini (white kidney beans), rinsed and drained
1 15 oz can of garbanzo beans (chickpeas), rinsed and drained
2 celery stalks, finely diced
1 clove of fresh garlic, minced
1/2 red onion, finely diced
1 red bell pepper, finely diced
Three Bean Salad Vinaigrette
4 Tbsp red or white wine vinegar
3 Tbsp Extra Virgin Olive Oil or Walnut Oil
1 Tbsp dried oregano
Salt and pepper to taste
Directions
1.
In a large bowl, mix together the beans, celery, red pepper, and red onion
2.
In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic and
oregano. Add the vinaigrette to the bean mixture and adjust for salt and pepper.
3.
If possible, chill for at least one hour to allow the flavors to mingle.
TOMATO-CUCUMBER MARINADE By Jill Hurst
shredded lettuce bed
2 medium sliced tomatoes
1 medium cucumber, sliced and peeled
1/2 onion, sliced thinly
1/2 cup green onions
----VINEGAR MIXTURE---1/4 cup. white wine vinegar
1 tsp. salt
1 tsp. basil
1 tsp. tarragon
1/8 tsp. pepper
Alternate layers of vegetables over lettuce. Combine everything else and mix with beater. Pour
over vegetables. Chill 5-6 hours.
Salads
419
TRIPLE PASTA SALAD By Cherri Hart
1 pkg rotini triple pasta
1 pkg fresh cheese tortelloni (Contadina) - cook according to pkg instructions and cool
1 can whole olives
1 can red kidney beans
1 pkg. fresh grated Parmesan cheese (6-8 oz)
1 1/2 - 2 cups broccoli florets
cherry tomatoes (as many as desired)
1/2 red onion, sliced paper thin
Mix together salad ingredients in large bowl. Make a dressing of 1 cup Bernstein's Creamy Italian
dressing and 1 cup Litehouse Blue cheese dressing. Pour over salad and mix well. Let sit in fridge
for several hours. You may need to add additional dressing after salad has chilled
TRISHA'S SALAD By Trisha Tucker
1 head romaine lettuce, washed and chopped
1 apple, cubed
1 pear, cubed
1 cup shredded Swiss cheese
1 cup Craisins
1 cup cashews
1/2 cup sugar
1/3 cup lemon juice
1 Tbsp. dijon mustard
2 tsp. minced onion (or 1/8 to 1/4 tsp. onion powder)
1/2 tsp. salt
1 Tbsp. poppy seeds
1/2 cup oil
Mix salad ingredients and dressing ingredients separately. Toss together before serving. Keep
them separate if you don't plan to use all the salad at once or it will get soggy.
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WILTED SPINACH SALAD By Vicki Allan
1 pound fresh spinach
1 Tbsp lemon juice
1/2 cup sliced green onion
1 tsp. sugar
dash freshly ground pepper
1/2 tsp. salt
5 slices bacon, diced
1 hard-cooked egg, coarsely chopped
2 Tbsp wine vinegar
Wash spinach, discarding stems. Pat dry on paper towels; tear into bowl.
Add onion and sprinkle with pepper. Chill.
At serving time, slowly fry bacon in deep chafing dish or electric skillet till crisp-cooked. Add
vinegar, lemon juice, sugar, and salt. Gradually add spinach, tossing just till leaves are coated and
wilted slightly. Don’t overcook. Sprinkle with egg. Serves 4-6.
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SANDWICHES:
This is a true story. If you have children you will probably relate to this father. The names have
been changed to protect the dignity of the father.
As ham sandwiches go, it was perfection. A thick slab of ham, a fresh bun, crisp lettuce and plenty
of expensive, light brown, gourmet mustard. The corners of my jaw aching in anticipation, I carried
it to the picnic table in our backyard, picked it up with both hands but was stopped by my wife
suddenly at my side. “Hold Johnny (our six-week-old son) while I get my sandwich,” she said. I
had him balanced between my left elbow and shoulder and was reaching again for the ham
sandwich when I noticed a streak of mustard on my fingers. I love mustard. I had no napkin. I
licked it off. It was not mustard. No man ever put a baby down faster. It was the first and only time
I have sprinted with my tongue protruding. With a washcloth in each hand I did the sort of routine
shoeshine boys do, only I did it on my tongue. Later (after she stopped crying from laughing so
hard) my wife said, “Now you know why they call that mustard ‘Poupon.’”
Advice
Work on good in-law relationships. You are told to cleave unto each other and none-else, but being
none-else doesn’t feel all that great. Take time for your in-laws.
A man meets a genie. The genie tells him he can have whatever he wants, provided that his motherin-law gets double. The man thinks for a moment and then says, “OK, give me a million dollars
and scare me half to death.”
A husband said to his wife, “No, I don’t hate your relatives. In fact, I like your mother-in-law better
than I like mine.”
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ASIAN LETTUCE WRAPS By Woman's Day
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4
Sauce
1/3 cup orange juice
1 Tbsp sugar
1 Tbsp. rice vinegar
1/4 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
Wraps
1/2 cup uncooked instant brown rice
8 oz lean ground beef
2 tsp each minced garlic and minced fresh ginger
1 medium red pepper, cut in strips
6 scallions, thinly sliced (1/2 cup)
2 Tbsp hoisin sauce
8 green-leaf lettuce leaves, washed
Radish sprouts
Sauce: Whisk ingredients in small bowl; set aside so flavors blend
Wraps: Make instant brown rice as package directs, omitting butter
Meanwhile, cook beef, garlic and ginger in large nonstick skillet over medium-high heat for 3
minutes. Add red pepper strips; cook 1 minute more until heated. Remove from heat; stir in
scallions and hoisin sauce.
Per Serving: 103 calories, 2g total fat, 1g saturated fat, 3mg cholesterol, 301 mg sodium, 19g total
carbohydrates, 3g dietary fiber, 5g protein
BARBEQUE BEEF By Darla Nelson via Stephanie Hart
Slow cook roast overnight in Crock Pot with a cup of water or at 200 in oven all night.
BBQ Sauce:
2½ cups beef juice
35 oz catsup
1¼ cup brown sugar
1¼ cup vinegar
1¼ cup chopped onions
1 ¼ chopped celery
2½ Tbsp dried parsley
2½ cups grated carrots
5 Tbsp Worcestershire sauce
Simmer 1 hour. Put sauce in blender and blend. Pour over shredded roast beef.
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BARBECUED BEEF By Mont Allan
1 boneless cross rib roast (3-5 lbs);
1 large onion (1 cup); chopped
2 cloves garlic (or 1/2 tsp garlic salt); finely chopped
1 bottle catsup (1 1/2 cups)
1/2 cup water (rinse out catsup bottle)
1/4 cup Worcestershire sauce
1/4 cup vinegar
1/2 tsp. liquid smoke
2 tsp. salt
2 tsp. brown sugar
2 tsp. chili powder
2 tsp. dry mustard
Combine all ingredients to make sauce. Pour in sauce pan or Dutch oven.
Roll roast and coat meat with sauce. Put in oven at 325° for 3-4 hours. (Can use crock pot on low
for 8-10 hours or high for 3-4 hours.) It is easier to slice if you cook the meat the day before. Cool
it and slice. Then add sauce and heat in crock pot.
BARBECUED CHICKEN SANDWICH
1/2 lb. boneless chicken cut into sm. pieces (or more)
Red onion (sliced thin and chopped)
Barbecue sauce
Salt
Italian Seasoning
Pepper
½ Tbsp Garlic (I use bottled)
Cook chicken pieces in frying pan with approximately 1 Tbsp. oil. Season with garlic, salt and
pepper. Add barbecue sauce to taste (enough to thoroughly coat chicken). Serve on sandwich rolls.
BARBECUE PORK SANDWICHES by Sam Hurst
2 to 3 pounds
1 bottle (12 ounces)
¼ cup
boneless pork roast
barbecue sauce
honey
sandwich rolls
Place roast in greased slow cooker. Combine barbecue sauce and honey. Pour mixture over meat.
Cover and cook on low heat 6-8 hours. When roast is done, use two forks to shred meat.
Makes 4-6 servings.
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BARBECUE PORK
1 4 pound pork shoulder roast -- boneless
2-3 cloves garlic -- minced
2 large sweet onions (like Texas Sweet or Maui)-- sliced in rings
2 cups barbecue sauce
1 cup ginger ale
sandwich buns
Place half of the onion rings in crockpot. Add the roast and then the rest of onions. Pour in 1 cup
of ginger ale. Cover and cook on LOW for 8-10 hours, or until pork can be easily shredded.
Remove pork from pot and shred. Remove onions and add to shredded pork in a bowl. Discard
juice in pot. Return onions and pork to pot, add barbecue sauce and mix. Continue to cook on
LOW for 3-4 hours. Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw 2-3 for sandwich; 1 for
baked potato topping; 2-3 for barbecue pork pasta.
BARBECUED PULLED PORK SANDWICH
3 pounds boneless pork butt
1/2 cup Worcestershire sauce
1 1/2 cups of your favorite barbecue sauce
8 toasted onion rolls
Preheat the oven to 350 degrees F. Line a medium-size roasting pan with aluminum foil.
Set the pork butt in the roasting pan and pour the Worcestershire sauce over it. Cook for 1 hour.
Turn the pork over and continue to cook for another 1 1/2 to 2 hours or until the meat reaches an
internal temperature of 160 degrees F. When ready, the pork should be a dark golden brown and
the meat should be very tender when pierced with a paring knife.
Remove the pork from the oven and let rest at room temperature until it is cool enough to handle.
In a large frying pan over medium heat, pour the barbecue sauce and the pan juices from the
roasting pan. With your fingers, shred the pork into thick strands and add to the pan. Simmer for 5
minutes, or until the pork is piping hot. Add a few tablespoons of water if the sauce gets too thick.
Toast the onion rolls until lightly golden. To serve, place a generous mound of the barbecued
pulled pork on the bottom half of the toasted rolls. Top with the other half of the rolls and serve the
sandwiches with potato chips and coleslaw
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BBQ (LEE) By Lee Hurst
2 pounds hamburger
1 large onion,; diced
3 Tbsp. celery (optional)
1/4 cup catsup
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 pint chili sauce
Brown hamburger, onions, and celery. Drain grease. Add remaining ingredients and simmer 1 hour.
BBQ (LYNDA) By Lynda Campbell
2 pounds hamburger
2 large onions,; diced
2 Tbsp. flour
salt to taste
2 bay leaves
1 tsp. Worcestershire sauce
1 tsp. A1 sauce
1/2 can tomato soup
1/2 tsp. ground sage
1/3 cup catsup
Brown hamburger and onions. Drain grease. Add remaining ingredients and simmer 1 hour.
BBQ PORK SANDWICHES By Lisa Blau
Serves: 4-6
2-3 pounds Country Style Pork Spare Ribs (boneless)
1 bottle KC Masterpiece BBQ sauce
dinner rolls
In the crock pot, place ribs and enough water to cover them completely. Set on low and let cook
for at least 6-7 hours. When finished, drain water and add the BBQ sauce and mix. Let sit for 10
minutes or so, so that everything gets warm. Spoon BBQ meat mix into a roll and enjoy! Great in
the summer!
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BEST CHICKEN SALAD SANDWICH By Angela Harris
Serves: 6
3 cooked chicken breasts, chopped
1 stalk celery, chopped - about 3/4 cup
2 green onions, chopped
2 eggs, boiled and chopped
1/2 cup seedless grapes, halved
3/4 cup dried cranberries
3/4 cup salad dressing, such as Miracle Whip
2 Tbsp. coleslaw dressing (Marzetti's is good)
1 tsp. paprika
1 tsp. seasoning salt
pepper, to taste
1/2 cup cashews
Simply mix everything except cashews together well. Chill for at least one hour before serving. It
tastes much better if allowed to chill overnight.
Add cashews right before serving. Serve on toasted bread, croissants, or lettuce leaves. This easy
chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different
breads such as Ciabatta or raisin bread.
BLUE CHEESE BURGERS By Kari Parker via Tammy Hay
2 lbs ground beef
¼ cup chopped onion
3 Tbsp Tabasco sauce
2 Tbsp honey
1 Tbsp garlic salt
1 tsp crush red pepper flakes
1 tsp black pepper
6 oz blue cheese, cut into six pieces
6 toasted hamburger buns
roasted red peppers (form jar)
6 grilled portabella mushrooms
Preheat grill to medium heat. Combine beef, onions, Tabasco, honey, garlic salt, red pepper flakes,
and pepper in a large bowl. Form into six patties around pieces of blue cheese. Grill 8-10 minutes
until done. Place burger on bun. Top with roasted red peppers and portabella mushrooms.
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CHICKEN PESTO FRENCH BREAD SANDWICH By Trisha Tucker
1 loaf French bread
2 Tbsp olive oil
2 chicken breasts
freshly cracked salt and pepper
1 1/2 tsp minced garlic
1 large white onion
1/3-1/2 cup pesto (Found atWalmart in their fresh deli section. Freeze the extra.)
2 cup mozzarella cheese
1 cup shredded Parmesan cheese
1. Cut your chicken into 1 inch chunks with some kitchen scissors. Heat up a large skillet and add
your 1 Tbsp of the oil. When it’s nice and hot throw in your garlic, and then your chicken. Season
it up with the salt and pepper. Let the chicken and garlic cook until it has a nice golden look to it.
Set the beauties aside.
2. In the same hot skillet put the other Tbsp of oil in along with your onions. Let them cook until
they are nice and golden as well.
3. Cut your loaf of french bread in half lengthwise.
4. Spread the pesto over each half. (This is also good with an artichoke spread instead of pesto.)
5. Layer the chicken, onions, and then sprinkle with the cheese.
6. Throw the lovely concoction into a 400 degree oven and let it bake just until the cheese is all
bubbly and the bread is heated through. About 10-15 minutes.
CONDO CHICKEN SANDWICHES By Steve Allan
marinated chicken (see recipe)
bacon
lettuce
tomatoes
cheese
For each sandwich, toast three slides of bread. On one layer, place cheese slices, chicken, and salad
dressing. Add a piece of toast, and put bacon, lettuce and tomatoes. Top with remaining piece of
toast.
FLUFFERNUTTER SANDWICH By Christine Wood
Bread
Peanut Butter
Marshmallow Crème
Spread peanut butter on bread, and then spread marshmallow crème. (Try it on toast with sliced
bananas and cinnamon) Yum, yum!
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FRENCH DIP SANDWICHES By Steve Allan
1 pkg. au jus mix; made according to directions
cooked roast beef; sliced thin
hoagie buns, or hard rolls
Add meat to hot au Jus and heat. Place meat on split hard rolls. Dip in aux Jus.
FRENCH DIP SANDWICHES (JILL) By Jill Hurst
large roast
2 packages Lipton Onion Soup and Dip mix
1 ½ cups water (combined with onion soup mix)
1 package au jus, prepared as directed
Cook roast with onion soup mix (and water) in crock pot on high for 7-8 hours. Shred the meat.
Add au jus to drippings. Serve with rolls.
If you need a substitute for the onion soup mix, two packets can be replaced with the following.
3 Tbsp beef bouillon granules
1/3 cup dried onion flakes
2 teaspoon onion powder
1/2 teaspoon seasoned pepper
1 Tbsp dried parsley
1 tsp celery seed
GREEK SALAD SANDWICH By Michele Paxton Roderick
1/2 head romaine lettuce
1/2 lb feta cheese
1 cucumber peeled and sliced thinly
12 sliced sun dried tomatoes (or fresh)
1 red onion, thinly sliced
1/2 cup black cured olives (Kalamata)
1/2 cup fresh oregano (or sprinkle dried)
10 inch peasant bread
salami (optional)
---- Vinaigrette---1/4 cup fresh lemon juice
2 small bunches oregano
3/4 cup olive oil
2 cloves garlic, crushed
2 Tbsp. capers (drained and rinsed)
Slice the bread lengthwise. Scoop out bread. Brush the bottom with 1/2 cup vinaigrette. Layer all
the sandwich ingredients. Sprinkle remainder of vinaigrette or top.
Capers are a flower bud and are purchased in a small bottle. Sun dried tomatoes can be purchased
in the produce section.
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430
HAM AND CHEESE SLIDERS By JaNae Hay
6 good white dinner rolls
6 pieces good honey ham
6 small slices of Swiss cheese
4 tsp mayonnaise
4 tsp miracle whip
Poppy Seed Sauce
1 1/2 tsp poppy seeds
2 1/4 tsp yellow mustard
1/8 c butter melted
3/4 tsp minced onion
1/8 tsp Worcestershire sauce
In a small mixing bowl, mix together mayo and miracle whip. Spread onto top and bottom of each
roll. Place a slice of ham and slice of Swiss cheese inside each roll. Place close together. In a bowl
whisk together all of the poppy seed sauce ingredients. Pour evenly over all the sandwiches. You
don't have to use all the sauce. Just use enough to cover the tops. Let sit 10 minutes. Cover with foil
and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2
additional minutes or until tops are slightly brown and crispy. Serve warm. Sandwiches can be
assembled a day ahead and kept in the fridge until ready to bake.
HE-MAN BBQ By Vicki Allan
Put 2-3 pound beef brisket in crock pot with 1/4 cup water and 1 cup BBQ sauce (KC Masterpiece
is great). Cook for 8-10 hours on low. Remove. Shred with a fork. Add more BBQ sauce to taste.
Heat. Serve on buns.
HOT MEATBALL SUBS by Sam Hurst
1 package (18 ounces) frozen cooked meatballs
1 jar (26 ounces)
spaghetti sauce
cheese
hoagie buns
Combine meatballs and spaghetti sauce in a greased slow cooker. Cook on low heat 4-6 hours.
Place meatballs and desired amount of sauce on bun. Add cheese on top of meatballs.
Makes 6-8 servings.
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ITALIAN PLACE SANDWICHES By Steve Allan
1 cup London broil, sliced thin; cooked or uncooked
3 hoagie buns
2 Tbsp. onion; chopped
2 eggs; beaten
2-3 Tbsp. green pepper; chopped
2-3 Tbsp. tomato; chopped
1/4 cup grated cheese
3-4 mushrooms; sliced
Cook meat, green peppers, mushrooms, and onions in a small amount of oil until meat is cooked
and vegetables are tender. Add eggs and cook until eggs are done. Add tomatoes and cheese. Cook
until cheese melts. Serve on hoagie buns.
MONTE CRISTO SANDWICHES By Woman's Day
Prep Time: 15 minutes
Serves: 4
2 Tbsp. Dijon mustard
8 1/2-inch-thick slices white bread
6 oz. thinly sliced turkey breast
6 oz. thinly sliced ham
6 oz. thinly sliced Swiss cheese
4 tsp. olive oil
2 large eggs
2 Tbsp. whole milk
Spread the mustard evenly on the bread and form sandwiches with the turkey, ham, and Swiss
cheese. Heat 2 tsp. of the oil in a non-stick skillet over medium-low heat. IN a shallow baking
dish, whisk together the eggs and milk. Dip two of the sandwiches in the egg mixture, turning to
coat, and place in the skillet. Cook, covered, until the bottoms are golden brown, 3 to 4 minutes.
Turn and cook, covered, until the bottoms are golden and the cheese has melted, 3 to 4 minutes
more. Transfer to a baking sheet and cover with foil to keep warm. Repeat with the remaining oil,
egg mixture and sandwiches. Serve with syrup on top.
Per Serving: 505 calories, 24 g fat (11g saturated fat), 168 mg cholesterol, 1530 mg sodium, 35g
protein, 37.6 g carbohydrates, 6g sugar, 1g fiber
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PULLED PORK SANDWICHES By Stephen Allan
7 pounds pork but roast
1 Tbsp liquid smoke
1 onion, chopped
2 cloves garlic
2 Tbsp cider vinegar
1 Tbsp brown sugar
3 Tbsp lemon juice
14 oz bottle ketchup
½ tsp chili powder
4 Tbsp Worcestershire sauce
1 Tbsp dry mustard
1 cup white wine
1 tsp salt
1/8 tsp pepper
1 Tbsp honey
In a medium saucepan, over medium heat, combine all ingredients except pork roast. Place pork
roast in a medium bowl, and pour prepared sauce over. Cover, refrigerate, and let marinate
overnight. Preheat oven to 250-275 degrees. Place roast along with marinade into an oven proof
baking dish. Roast for 6-7 hours, uncovered. Let cool slightly, and then use two forks to shred
meat in the pan with juices and sauce. Freezes well. Can add extra barbeque sauce to warm. [This
can also be made in the crock pot. Cook on low for 8-10 hours.]
PULLED PORK SANDWICH
Leftover cooked pork tenderloin
Water to cover
2 tablespoons cider vinegar
1/3 cup barbecue sauce
Hot pepper sauce, to taste
In a heavy pot, combine pork with just enough water to cover, cider vinegar, barbecue sauce, and
hot pepper sauce to taste. Bring to a boil, and simmer over medium heat covered until it pulls apart,
about 50 minutes. Remove pork from the sauce, shred and set aside. Simmer the sauce until it
reaches the desired thickness. Stir the pork in the sauce and spoon the mixture onto the bottom half
of the hamburger bun, and top with Cole slaw.
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SHEPHERD’S BREAD
1 round firm loaf of bread
2 cups grated Sharp cheese
6 oz Cream Cheese
1 1/2 cup sour cream
5 oz ham, diced
3 oz green chilies
1 tsp. Worcestershire sauce
green onions, sliced
Cut top off bread. Hollow out. Mix remaining ingredients and place inside. Replace top. Cover
with several layers of heavy duty tin foil. Place on cookie sheet and bake for one hour and 10
minutes at 350°F.
SLOPPY JOES By Jeff Duncan
1/2 cup chopped onions
1 1/2 tsp. Worcestershire sauce
1 Tbsp. butter
1 1/2 tsp. salt
2/3 cup catsup
1 tsp. vinegar
1/2 cup water
1/4 cup chopped celery
1-2 tsp. lemon juice
1 Tbsp. brown sugar
1/4 tsp. dry mustard
1 lb lean ground beef
Sauté onion in butter. Add beef and brown lightly. Drain off excess fat.
Add rest of ingredients; simmer covered for 30 minutes. Makes 4 cups.
SLOPPY JOES By Jo Wamsley
1 lb hamburger (brown and drain)
Add and cook a little longer:
Small onion chopped
Small green pepper
1 can tomato soup
1 Tbsp mustard
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
½ cup catsup
salt and pepper to taste
Sandwiches
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SOUTHWESTERN PORK WRAPS By Sam Hurst
2 to 3 pounds boneless pork loin roast
3 cans (4 ounces each) chopped green chilies, with liquid
1 can (8 ounces) tomato sauce
2/3 cup barbecue sauce
1 large sweet onion, thinly sliced
¼ cup chili powder
1 teaspoon cumin
1 teaspoon dried oregano
tortillas
Place roast in greased slow cooker. In a separate bowl, combine all other ingredients except
tortillas and spread over roast.
Cover and cook on low heat 8 to 10 hours or on high heat 4 – 5 hours. When done, shred roast
with two forks. Makes 8 – 10 servings.
Wrap meat in a tortilla with a thin slice of tomato, lettuce and a dollop of sour cream.
STROGANOFF SANDWICH By Lori Hurst
1 unsliced loaf French bread
1 pound ground beef
1/4 cup chopped onion
1 cup sour cream
1 Tbsp. milk
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
salt and pepper
softened margarine
2 tomatoes; sliced
1 pepper;; sliced
4 oz cheese; shredded
Cook ground beef and onions. Drain. Add sour cream, milk, Worcestershire sauce, garlic powder,
and salt and pepper to meat.
Slice French bread lengthwise, spread margarine on cut surfaces. Toast under broiler for a few
minutes. Spread stroganoff mixture on slices of bread. Top with tomatoes, peppers, and cheese.
Place on baking sheet and bake for 5 minutes at 375 or until cheese is melted.
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SWEET PORK By Kelly Facer
3-5 pound Pork Roast
1 onion sliced
1 jar Salsa
½ cup brown sugar
Bottle BBQ sauce (Tony Roma’s or Dave’s regular flavor)
Salt and Pepper the pork roast and put in a crock pot. Put in the following ingredients with the pork
roast: onion, 1/2 regular jar of salsa mixed with 1/2 cup brown sugar, 1/2 bottle of your favorite
barbecue sauce Cook on low for 6-8 hours.
(If it doesn't pull apart easily, you need to cook it longer!)
Take pork out of crock pot. Put in a bowl and shred with 2 forks.
To serve, dump about half of the juice that it cooked in the crock pot (because it has a lot of fat
etc). Put the remaining juice over the pork and add the other half of the barbecue sauce. You can
warm it back up in the crock pot, or freeze in zip lock bags until you are ready to warm it up and
serve!
TERIYAKI SLOW-COOK SANDWICHES
2-2 1/2 lbs. boneless beef chuck steak
1/4 cup soy sauce
1 Tbsp. brown sugar
1 tsp. ground ginger
1 clove; garlic, minced
2 Tbsp. cold water
4 tsp. cornstarch
8 individual French loaves; split buttered and toast
Trim excess fat from the steak; cut into thin bite-size slices. Combine soy sauce, brown sugar,
ginger and garlic in a 3 1/2 to 4-quart slow cooker. Stir in meat. Cover; cook on low heat for 7 to 9
hours or on high heat 3 to 4 hours. Remove meat from juices with slotted spoon and set aside. Pour
juices into a measuring cup; skim off fat. Measure 1 1/2 cups juices, adding water if needed, and
place in saucepan. Combine the 2 Tbsp. cold water with the cornstarch; add to saucepan. Cook and
stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in the cooked meat and heat.
Serve on the French loaves. Serves 8.
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436
TINY TURKEY SANDWICHES (SHOWER) By Jill Hurst
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
3 eggs
1 tsp. salt
3/4 cup very hot water
4 1/2 cup flour
Dissolve yeast in 1/2 cup warm water. Beat 3 eggs until frothy. Set aside. Mix with Mixmaster:
sugar, shortening, salt and very hot water until shortening is dissolved. Let cool slightly.
Alternately add flour and yeast mixture and mix well. Let rise until double. Mix down with
spoon. Dough may either be used now or placed in refrigerator, tightly covered. Two hours prior to
serving, roll out into large circle. Cut small circles out of dough. Let rise until double. Bake at
350 degrees for 12-15 minutes until lightly browned. Cool
Sauce:
Mayonnaise and mustard in equal parts.
Place 2-3 thin slices of turkey breast on rolls spread with above sauce. Add small bunch of alfalfa
sprouts and enjoy!
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437
WRAPS, ASIAN LETTUCE By Trisha Tucker
2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt (I use Lawry’s)
1 12 oz bag of Broccoli slaw (found in the produce section with bag salads or just slice broccoli
and carrots)
1 small can drained water chestnuts
½ Cup Teriyaki Sauce
1 teaspoon sesame oil
Approximately 15 Iceberg or Butter Lettuce leaves
1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and
cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble
until cooked through.
2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil.
Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve.
Serve spoonfuls inside lettuce leaves. Enjoy!
Sandwiches
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PORK LETTUCE WRAPS By Trisha Tucker
2 lbs boneless pork loin
1 Tbsp oil
1 1/2 cups water
2 cups pineapple chunks
1/2 cup brown sugar
4 Tbsp cornstarch
3 Tbsp soy sauce
1/3 cup vinegar
1/2 tsp salt
1/8 tsp pepper
1 carrot, chopped
1/2 cup green pepper, chopped
3 green onions, sliced
Iceberg lettuce
Cut pork in 1 inch cubes. Heat oil in large skillet. Add pork and stir fry on medium high 5 to 6
minutes, stirring constantly until pork is no longer pink. Add water and bring to boil. Lower heat
to medium low, cover and simmer for 1 hour. (I usually cook it about 30 minutes and it seems just
fine. The longer you cook it, the more tender it will be.) Drain pineapple, reserving
syrup. Combine sugar and cornstarch. Stir in pineapple syrup, vinegar, soy sauce, salt and pepper.
Add to pork and stir until sauce thickens and boils. Add pineapple and veggies and cook 3 to 4
minutes.
Carefully pull off lettuce leaves and wash. Serve with rice and pineapple, all happily tucked inside
the lettuce leaves.
WRAPS By Vicki Allan
Greek Garden Wrap: mixed greens, feta cheese, kalamata olives, sliced cucumbers, Caesar
dressing, fresh basil, dill sauce, hot cooked basmati rice.
Chicken wraps: spicy chicken, mixed greens, Caesar salad dressing.
Turkey wraps: turkey, romaine lettuce, Parmesan cheese, green onions, Caesar dressing, sun dried
tomatoes, pepper, flour tortillas or wraps.
Stir Fry wraps: favorite stir fry recipes, rice, wraps.
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439
WRAPS (DAMON) By Damon Roberts
tortillas
mayonnaise
avocado, mashed
grated cheddar cheese
turkey or ham
bacon bits (or McCormick salad topping)
sliced olives
cut up tomatoes
cut up red onions
salt and pepper to taste
Place tortilla flat. Spread with mayonnaise and avocado. Add choice of meat and any of above
toppings. Roll tortilla and serve. Yum!
WRAPS - HERO By Vicki Allan
4 spinach wraps or flour tortillas
prepared hot mustard
lettuce leaves
turkey
ham
Swiss cheese
tomatoes
alfalfa sprouts
Place the tortillas on a work surface, Spread with mustard. Place the turkey, ham, and cheese on top
along with tomatoes and alfalfa sprouts. Bring the sides of the wrap in and then roll up to from an
envelope. Wrap each in plastic wrap and refrigerate until ready to serve. Slice the wraps in half and
stand on their ends to serve.
WRAPS - MEXICAN CHICKEN By Vicki Allan
2 1/2 lbs. chicken, cut into pieces
2 Tbsp. oil
1 small onion, chopped
1 pkg taco seasoning mix
16 oz sour cream
2 cups Monterey Jack Cheese
2 tomatoes, chopped
1 avocado
1 head lettuce, shredded
8 flour tortillas or spinach wraps
Preheat skillet with vegetable oil, add chicken and onion, cooking until chicken is done. Remove
from heat. Place chicken and onion mixture in a large bowl and toss with taco seasoning, sour
cream, cheese, tomatoes, avocado, and lettuce. Place equal amounts of mixture in the center of each
tortilla and roll up. Slice in half and serve.
Sandwiches
440
SAUCES/DIPS:
Hopefully it will be several months before you realize the person you married isn’t quite perfect. I
have always liked the quote by Charlotte von Kalb: It is not love when one simply draws a
beautiful picture in one’s soul and endows it with every perfection; rather this is love: to love
people as we find them, and if they have weaknesses, to accept them with a heart filled with love.
Some marriages needlessly end in failure. I think it has to do with the concept of the “grass always
being greener on the other side” - somebody you don’t know well always appears to be perfect
whereas those you do know are obviously flawed. Robert Fulghum said something I really like. He
said, “The grass is not always greener on the other side. The grass is greener where it is watered. So
bring your watering can along and water as you go.” I think that is true of relationships.
Use Humor
It is hard to fight when you’re laughing. Make a pact that there will never be name calling,
including using affectionate names sarcastically.
Avoid blanket statements saying, “You always…” and “You never…”
Learn to laugh at yourself.
7 LAYER DIP By Cara Sullenger
1st layer:
2nd layer:
3rd layer:
4th layer:
5th layer:
6th layer:
7th layer:
1 large can refried beans
2 large avocados
2 Tbs. fresh lemon juice
1 bunch green onions
8 oz. sour cream
taco seasoning
grated cheese
tomatoes
olives
Chips to enjoy with
APPLE DIP By Kaye McIntosh
8 oz. cream cheese
7 oz. marshmallow cream
Combine cream cheese and marshmallow cream. Cool in fridge. Serve with apple slices.
APPLE TOFFEE DIP by Wendy Worley
8 ounces cream cheese, softened
small tub cool whip
2-3 cups powdered sugar
1 jar caramel topping
7.5 oz bag Heath Bits (English Toffee bits)
Granny Smith Apples
Whip cream cheese, cool whip, and powdered sugar. Spread onto platter. Drizzle caramel topping
on to mixture. Sprinkle candy bits on top. Serve with sliced apples.
Sauces/Dips
441
APPLE TOFFEE DIP
8 ounces cream cheese, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
1 (7 1/2 ounce) package English toffee bits
Soften cream cheese in the microwave 10-20 seconds if necessary. Beat together all ingredients
except toffee bits until thoroughly blended. Fold in the English toffee bits. Serve with crisp apple
slices. Refrigerate leftovers. Can be made ahead and refrigerated.
CARAMEL TOFFEE FRUIT DIP By JaNae Hay
1 (8 oz.) pkg cream cheese, softened
3/4 c brown sugar
1 tsp vanilla (optional)
Toffee bits (found in baking goods section)
Combine all ingredients and serve with fruit.
ARTICHOKE CHILE DIP
2 (14 oz.) can artichoke hearts (packed in water) drained, chopped
1 c. grated Parmesan cheese
8 oz cream cheese
1 c. mayonnaise
1 (4 oz.) can green chiles, rinsed, seeded, and chopped
2 tsp chopped parsley
1 clove garlic, crushed
Mix ingredients. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree oven about
20 minutes or until heated through. Serve warm with tortilla chips, party crackers or bread sticks.
Makes about 2 2/3 cups.
ARTICHOKE DIP By JaNae Hay
14 oz. can artichoke hearts; drained and cut
1/2 cup parmesan cheese
1/2 cup cheddar cheese, grated
8 oz. mozzarella cheese, grated
1 cup mayonnaise
1 tsp. garlic salt
1 tsp. chopped or dried parsley
Mix all together and put in 1 1/2 or 2 qt. casserole dish and bake at 350 degrees for 25 minutes.
Sauces/Dips
442
HOT ARTICHOKE DIP By Kari Parker via Tammy Hay
Serves: 20 (1/4 cup servings)
2 medium leeks, thinly sliced (about 2/3 cup)
1 Tbsp Olive oil
28 oz can artichoke hearts, drained and chopped
2 cups light mayonnaise
1 cup chopped red pepper
1 cup finely shredded Parmesan cheese
1 tsp lemon-pepper seasoning
toasted pita wedges
In large skillet, cook leeks in hot oil over medium heat. Place in a 3 ½ quart slow cooker. Stir in
remaining ingredients. Cook on low for 3-4 hours. To serve, stir mixture. Sprinkle with additional
cheese. Serve on toasted pitas.
BASIC TOMATO SAUCE By Marguerite Henderson (KSL)
¼ cup olive oil
1 small onion, chopped
2 large cloves garlic, minced
Pinch of red pepper flakes
2 x 28 oz. cans chopped Italian tomatoes in puree (lg. can at Sam’s club?)
1 cup water
1 Tbsp. dried Italian seasoning
1 cup red wine or beef broth
½ tsp. salt - Kosher
In a medium saucepan, heat oil and add onion; sauté’ until soft. Add garlic and red pepper
flakes, cook for 1 minute. Add tomatoes, water, Italian seasoning, wine(broth) and salt; cover and
simmer for 20-30 min. Makes about 1 quart sauce.
CHILI CON QUESO By Jayne Creed
1 lb. Kraft olde English cheese; or Colby
4 oz. can mild diced green chilies; well drained
1 pint canned tomatoes, drained; chopped
Melt cheese (chopped in cubes) slowly. Add chilies and tomatoes. Serve hot in chafing dish. Use as
a dip with tortilla chips.
Sauces/Dips
443
CHOCOLATE FUDGE SAUCE
1/2 cup butter
1 cup chocolate chips (milk or semi-sweet)
2 cup powdered sugar
1 1/2 cup evaporated milk (12 oz can)
1 tsp. vanilla
Melt butter and chocolate chips together. Add powdered sugar and milk. Cook until a rolling boil is
achieved. Continue cooking until thick. Stir constantly. Takes about twenty minutes. Remove from
heat and add vanilla. Cool. Can be reheated in the microwave later to be used over ice cream. Very
creamy.
CHOCOLATE SAUCE By Donette Southerd
12 oz can Carnation Evaporated Milk (not cheap brands)
1 ½ c sugar
3 oz Nestles pre-melted unsweetened baking chocolate (or regular baking chocolate melted over
hot water)
1 tsp vanilla (not imitation)
Heat milk and sugar until dissolved. Add chocolate and bring to a boil over medium heat, stirring
constantly. I use a heat resistant rubber spatula so I can keep the sides of the pan clean. Reduce
heat just to keep boiling and stir for another ten minutes until desired thickness. (Don’t be
concerned if the chocolate doesn’t seem to blend with the milk. It does eventually.) Remove from
heat and add vanilla.
Store in fridge. Serve on ice cream. I warm a few tablespoons for 30 seconds on power 5.
Do not double recipe.
CLAM DIP By Kay Rees
1 package Cream Cheese; softened
1 can chopped clams, drained
1 Tbsp. lemon juice
1 Tbsp. onion juice (grated raw onion)
1 minced garlic clove
1 Tbsp. Worcestershire sauce
Beat cream cheese with mixer. Add juices then chopped clams. Cool in refrigerator. Take out 3
hours before serving.
Sauces/Dips
444
COWBOY CAVIAR By Peni Floyd
1 can corn
1 can black beans
2 med. diced tomatoes
2 med. avocados diced
1 cup chopped onions
1 can black eyed peas (optional)
1 pkg. zesty Italian salad dressing mix, or 1 bottle
1 cup chopped fresh cilantro
lime juice to taste (fresh)
Mix and add dressing. Lime last.
CREAMY FRUIT SALAD DIP By Cherri Hart
8 oz. cream cheese
12 oz. marshmallow cream
dash ginger
dash nutmeg
1/2 tsp. orange rind, grated
Mix and store in fridge at least 1/2 hour.
CUCUMBER AND HERB DIP By Kathy Allan
1 pkg. (8oz) cream cheese, softened
½ tsp lemon juice
1 cup finely shredded cucumber, well drained
1/4 tsp minced garlic
½ cup shredded Swiss cheese
1/4 tsp salt
½ tsp dill weed
Mix all ingredients until well blended, cover. Refrigerate several hours to allow flavors to blend.
Makes 12 (2 Tbsp.) servings.
DILL DIP By Marcia Woolley
1 Tbsp. bon appetite season salt
1 cup sour cream
1 cup mayonnaise
1 Tbsp. onion flakes; or minced onions
1 Tbsp. parsley flakes
1 Tbsp. dill weed
Mix together and chill. Serve with raw vegetables.
Sauces/Dips
445
DILL WEED DIP By Peni Floyd
1 cup cream o’ Weber sour cream or guilt free sour cream
1 cup mayonnaise
2 tsp dill weed
2 tsp bon appetite
2 tsp minced onion
Mix well and refrigerate
FRESH SALSA By Cara Sullenger
2 Medium Roma tomatoes
¼ medium onion
6-8 sprig cilantro
2 cloves garlic
1 tsp garlic salt
2 Tbsp lemon juice
1/3 Jalapeno pepper without seeds
Chop in food processor. Add diced avocado if desired.
FRESH SALSA
4 ripe tomatoes, chopped
2 jalapeno chiles, seeded and chopped (use latex gloves to protect hands)
1 red onion, chopped
1 clove garlic, minced
1/4 cup chopped cilantro
1 Tbsp. lime or lemon juice
1 t. cumin
½ tsp salt
½ tsp pepper
¼ tsp dry mustard
Combine all ingredients and let the flavors blend for at least 1 hour before serving. Keeps well;
refrigerate in a covered container.
Sauces/Dips
446
FRESH SALSA by Julie Wing
12 tomatoes (0r two large cans sliced tomatoes)
4-6 Anaheim chilies, seeded and chopped
4 green onions
1 large onion
Minced garlic to taste
¼ ci[ vomegar
1 ts[ ci,om
1 Tbsp leaf oregano
Salt to taste
Cilantro (1/3 of a bunch, no stalks – can use 1-2 Tbsp of tried cilantro)
2 Tbsp Olive Oil
(adjust vinegar and spices as needed)
FRUIT DIP By Jill Hurst
1 carton yogurt (lemon is good)
1 carton cool whip
Mix yogurt and Cool Whip. Serve with pineapple, strawberries, etc.
Sauces/Dips
447
FRUIT DIP By Pat Hall
1 jar marshmallow crème
1 8 oz. pkg. cream cheese, softened
Lemon juice
Mix the cream cheese and marshmallow crème together until blended. Add a little lemon juice.
Serve with fresh fruit
GUACAMOLE DIP By Dan Sandoval
Mashed avocados
Mayonnaise
Small amount of tomato sauce
Roasted crushed red chili peppers
Garlic powder
Salt
HOT FUDGE (LYNDA) By Lynda Campbell
3 Tbsp. cocoa
2 cups sugar
1/4 cup flour
12 oz evaporated milk
1 cube margarine or butter
1 tsp. vanilla extract
Mix cocoa, sugar and flour. Add evaporated milk. Cook on low, stirring constantly until it boils.
Boil for 3-5 minutes. Remove from heat and add margarine and vanilla.
HOT FUDGE RECIPE By Vicki Allan
1 square (1 ounce) unsweetened chocolate
1/4 cup butter
1/2 cup canned milk
1 cup sugar
Melt chocolate and butter. Add milk and sugar. Boil three minutes. Cool slightly. Serve over ice
cream.
HOT FUDGE TOPPING By JaNae Hay
1 can sweetened condensed milk
1/4 cup butter
6 oz. semi-sweet choc. chips
Heat 1 minute in the microwave. Stir until chips are fully melted. Enjoy!!!
Sauces/Dips
448
HOT SPINACH ARTICHOKE DIP By Kathy Allan
Serves: 16
2 pkg. (8oz.) cream cheese, softened
1 can (14 oz) artichoke hearts, drained, chopped
1 pkg. (10 oz.) chopped, thawed, and drained frozen spinach
1 clove garlic, minced
½ cup mayonnaise
½ cup grated Parmesan cheese
Beat cream cheese and mayo with electric mixer on medium speed until well blended. Add
remaining ingredients; mix well. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 25 minutes or until very lightly browned. Garnish with chopped tomato, if desired. Serve with
crackers or veggies. Makes 16 (2 Tbsp.) servings.
Labneh Dip By Liz Eberwein
1- 16oz container sour cream or 2 cups Labneh
1 c mayo
2 medium cucumbers, peeled, seeded, finely chopped
2 c finely chopped fresh parsley
1 bunch scallions or 1/2 medium red onion, finely chopped
1/2 tsp ground black pepper
1/2 tsp kosher salt
Mix well, serve immediately or cover and refrigerate overnight. Makes 4 cups. Serve with pita
chips and veggies for
dipping. Enjoy!
SPINACH ARTICHOKE DIP (LAUREN’S SHOWER)
1 pint (or larger) spinach dip
½ c shredded Swiss cheese
1/3 cup shredded parmesan cheese
1 can sectioned artichoke hearts
1 pkg artificial crab
1/8 tsp Tabasco sauce
Drain artichokes. Break up crab and combine all ingredients. Place in ungreased pie plate and
bake at 350 for 30 minutes.
Sauces/Dips
449
SPINACH AND ARTICHOKE DIP By Carol Gittins
1/2 pint deli style spinach dip
2 cans (10 oz.) artichoke hearts, drained and coarsely chopped.
1/3 cup grated parmesan cheese.
1/8 tsp cayenne pepper.
1/2 cup grated Swiss cheese.
Mix all ingredients except Swiss cheese, Place in ungreased pie plate. Bake at 375 for
approximately 20-25 minutes. Just before removing from oven, sprinkle top with grated Swiss
cheese. Serve warm with sliced baguette or French bread. Also good with vegetables.
May replace one can of artichoke hearts with 8 oz. artificial crab, chopped.
LAYERED CHIP DIP By Peni Floyd
1 small refried beans
1 small sour cream mixed with 8 oz Philly Cream Cheese
Salsa sauce
Grated cheese
Olives sliced
1 can shrimp
Layer beans, sour cream mixture, salsa, cheese, olives, shrimp.
SEAFOOD DIP By Jaleen Taylor
1 can shrimp
1 can clam, diced
1 bottle homemade chili sauce or cocktail sauce
8 oz cream cheese
Spread cream cheese on crackers. Put dip on top.
SHRIMP COCKTAIL DIP By Steve Hart
8 oz. cream cheese
4 oz. fresh shrimp
cocktail sauce
Layer shrimp over cream cheese block. Pour cocktail sauce over. Serve with crackers.
SHRIMP DIP By Steve Hart
cream cheese
milk
cocktail shrimp
onion; chopped fine
Blend cream cheese, milk to thin, small amount of onion, and cocktail shrimp. Serve with crackers.
Sauces/Dips
450
SHRIMP MOUSSE By Pat Hall
1 c. milk
1 c. tomato soup
1 1/2 envelope unflavored gelatin
1/3 c. water
1 c. mayonnaise
1 3 oz. pkgs. cream cheese
1. c. minced celery
3/4 c. minced green onion
1/4 t. basil 1 lb. boiled shrimp pieces
Heat soup and milk to boil. Dissolve gelatin in 1/3 c. water and add to soup mixture. Beat into this
(with mixer) the cream cheese. Add mayonnaise and beat. Add onion, celery, basil, and shrimp.
Oil mold and pour in mixture. Chill 5 hours or overnight.
SPINACH AND ARTICHOKE DIP By Carol Gittins
1/2 pint deli style spinach dip
2 cans (10 oz.) artichoke hearts, drained and coarsely chopped.
1/3 cup grated parmesan cheese.
1/8 t. cayenne pepper.
1/2 cup grated Swiss cheese.
Mix all ingredients except Swiss cheese, Place in ungreased pie plate. Bake at 375 for
approximately 20-25 minutes. Just before removing from oven, sprinkle top with grated Swiss
cheese. Serve warm with sliced baguette or French bread. Also good with vegetables.
May replace one can of artichoke hearts with 8 oz. artificial crab, chopped.
SPINACH DIP By Jill Hurst
2 cups. mayonnaise
8 oz. cream cheese, softened
1/2 cup half-and-half or evaporated milk
1 Tbsp. accent
2 tsp. dry onion
8 leaves from spinach
Put spinach leaves and evaporated milk in blender. Puree. Blend remaining ingredients.
Sauces/Dips
451
SPINACH DIP By Sue Allen
1 10oz. Pkg. Frozen chopped spinach, thawed and drained
1 16oz. Pkg. Sour cream
1 cup mayonnaise (low fat is fine)
3 green onions, chopped
1 14oz. KNORR Vegetable Soup and Recipe Mix
1 8oz. Can water chestnuts, drained and chopped
1 large unsliced oval or round loaf of bread, hollowed out (optional)
Crackers, raw vegetables, or chips
In medium bowl, stir all ingredients until well mixed. Cover and chill for 2 hours to blend flavors.
Stir before serving. If desired, put dip in hollowed out loaf of bread and cut scooped out bread into
cubes for dipping. Makes about 4 cups.
STRAWBERRY FRUIT SAUCE By Lee Hurst
1 cup water
3/4 cup sugar
2 tablespoon cornstarch
3 tablespoon strawberry Jell-O
Cook water, sugar, and corn starch until thick. Add Jell-O Serve as a glaze over fruit salad or as a
dip.
TACO DIP By Vicki H. Allan
1 can refried beans
1 tsp. jalapeno sauce
2 Tbsp. lemon juice
1/2 tsp salt
3 medium ripe avocados
1/4 tsp pepper
1 cup sour cream
1/2 cup mayonnaise
1/2 oz dry taco seasoning mix
1 bunch chopped green onions
2 cups chopped tomatoes
1-2 cans ripe olives
8 oz shredded sharp cheese
Mix refried beans and jalapeno sauce to make bean dip (or use purchased jalapeno dip). Spread
bean dip in bottom of large tray. Mix avocados with lemon juice, salt and pepper and spread over
bean dip. Mix sour cream and salad dressing together and spread over. Toss remaining ingredients
and spread over all. Chill 1 hour or more. Serve with tortilla chips. (Add grated cheese as last
layer).
Sauces/Dips
452
VEGETABLE DIP By Kay Rees
2 cup imo (imitation sour cream)
2 cups mayonnaise; reduced fat
2 Tbsp. minced dried onion
2 Tbsp. dried parsley
2 tsp. dill weed
2 tsp. Spice Islands Beau Monde
Mix together and refrigerate overnight. Serve with vegetables or chips.
Sauces/Dips
453
SOUPS:
I have a dear friend whose three sons recently got married. She commented on the different
attitudes of her daughters-in-law. One said, “I don’t cook. I just don’t, so if my husband wants a
certain recipe he better know how to make it.” Another said to her mother-in-law, “ Oh, I don’t
need any recipes from you. I am a good cook. I know he’ll like what I fix.” A third said, “Oh, can
you give me all his favorite recipes? I want to learn to make everything just the way he likes it.”
She said it has been interesting to watch the couples adjust to married life. Their happiness is in
proportion to the desire shown to make the other person happy. When we focus too much on our
own needs and wants, the relationship suffers. Marriage isn’t a 50-50 proposition, but a 75- 25
proposition for both - each of you giving more than you expect to receive.
You only live once. This is not a trial run. You make your own happiness. Don’t be one who
feels like this:
Losing a wife can be hard. In my case, it was almost impossible.
“Marriage is a great institution, but I’m not ready for an institution yet.” -Mae West
“I don’t think I’ll get married again. I’ll just find a woman I don’t like and give her a house.” Lewis Grizzard.
“My advice to you is get married: if you find a good wife you’ll be happy; if not, you’ll become a
philosopher.” -Socrates.
“Marriage is an adventure, like going to war.” -G. K. Chesterton
“When a man steals your wife there is no better revenge than to let him keep her.” -Sacha Guitry
BACON-POTATO SOUP by Sam Hurst
6 cups
5 cups
2 cups
4
6
1 can (12 ounces)
2 cups
potatoes, peeled and diced
water
chopped onion
chicken bouillion cubes
slices bacon, cooked and crumbled
evaporated milk
grated cheddar cheese
Combine potatoes, water, onions, and bouillon cubes in greased slow cooker. Cover
and cook on low heat 6 – 8 hours or until potatoes are tender. Stir in crumbled bacon,
milk, and grated cheese. Cover and cook an additional 20 minutes or until cheese is melted.
Makes 10 – 12 servings.
Soups
455
BEEF BARLEY SOUP By Joyce Miskin
Soup BaseLarge Can tomato juice (or pureed tomatoes)
Sauté one chopped medium onion
Beef – leftover roast, browned hamburger or stewed meat.
2/3 cup uncooked barley
½ cup chopped celery
2 tsp. oregano leaves
1-1/4 tsp. salt
2 Bay leaves
¼ tsp. pepper
6 cup water with 2T. beef bullion
Add carrots, beans, peas, potatoes and cabbage
Combine and add water as needed – Simmer 2 hrs.
BEEF STEW By Vicki Allan
----IN CROCK POT COMBINE---1 cup carrots
2 cups potatoes
1/2 cups celery
1 cup onions
2 cups beef chunks
2 cups tomato juice
2 Tbsp. beef bouillon
1 cup water
4 oz Klusky (homemade style) noodles
Cook 5 hours on high. Add Klusky noodles (optional) and boil until done.
Soups
456
BEEFY VEGETABLE SOUP By Leah Gregg Campbell
2 lbs. ground beef
4 stalks celery
2 Tbsp. butter
1 Tbsp. coarse ground pepper
salt to taste
1 1/2 cup carrot slices (fresh/frozen/canned)
1 can cut green beans, drained
1 can corn (drained) or frozen
1 can zucchini (optional)
2 pkgs. Lipton Onion Mushroom Soup Mix
1 can rotelle tomatoes; chopped
16 oz tomato juice
1 can regular tomatoes
4-6 potatoes; diced
In large Dutch oven or stock pot, melt butter and sauté onion, celery and carrots (if fresh). Add
ground beef and salt and pepper. Brown on low heat until well cooked, stirring often. Add soup
mix, mixing well. Add both cans of tomatoes, stirring well. Add half of tomato juice and cans of
vegetables. Mix well. Add remainder of tomato juice and any frozen vegetables. Add potatoes.
Cover and simmer until potatoes are tender. If juice cooks down, add more tomato juice.
Soups
457
BRATTEN’S BOSTON CLAM CHOWDER By Lee Hurst
3/4 lb minced clams (or 13 oz canned)
1 cup onions; chopped fine
1 cup celery; chopped fine
2 cups potatoes; finely diced
3/4 cup butter
3/4 cup flour
1 quart half and half
1 1/2 tsp. salt
few grains pepper
1/2 tsp. sugar
Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely
cover and simmer, covered, over medium heat until potatoes are tender - about 20 min. In
meantime melt butter, add flour and blend and cook a minute or two. Add cream. Cook and stir
until smooth and thick, using wire whisk to blend. Add undrained vegetables and clams and heat
through. Season with salt, pepper and sugar to taste. Serves 8.
BROCCOLI SOUP By Kate Wilkins
2 pounds broccoli, diced
1/2 cup onion, chopped
2 cups water
4 Tbsp. butter
4 Tbsp. flour
2 Tbsp. chicken bouillon
dash pepper
1 quart half and half (or milk)
1 cup Swiss cheese (or other white cheese), cubed
In medium pan combine onion, chicken broth and broccoli. Bring to a boil, simmer for 10 minutes
or until broccoli is tender. Melt butter in pan; add flour, salt and pepper. Slowly stir in Half ‘n’
Half. Add broccoli mixture and cook, stirring constantly until it bubbles.
Soups
458
BUILD YOUR OWN SOUP By Janalle Carman
2 cups onion, chopped
2 Tbsp. Butter
3 Tbsp. flour
16 oz tomato puree
4 cans (10 oz) beef broth
1 clove garlic, chopped
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. tarragon
1/4 tsp. cumin
----ingredients in bowls---meatballs, sautéed shrimp, ham cubes, cooked sausage, cooked carrot slices, sautéed mushrooms,
diced tomatoes, diced cucumbers, Garbanzo beans, corn, cheddar cheese, chopped olives,
hardboiled eggs, green onions, green pepper
Sauté onions and butter. Add flour and blend. Add remaining spices. Bring to a boil and simmer
1/2 hour. Have available bowls of ingredients. Each person may then place their choices in bottom
of bowl and top with soup base. Finish with a dab of sour cream and parmesan cheese. This is a fun
soup for a party.
CAROL’S OVEN STEW By Alda Allan
3 cups stew meat
2 cups carrots, cut
2 onions; chopped
2 medium potatoes; cubed
1 can consommé
1 can tomato soup
2 tsp salt
pepper
1 1/2 Tbsp Worcestershire sauce
3 Tbsp minute tapioca
Take at 350 for 5 hours in a covered pan.
Soups
459
CAULIFLOWER SOUP By Carla Seaman
4 cups water
2 Tbsp. instant chicken bouillon
1 small head of cauliflower, diced
1 medium carrot, peeled and chopped
1 stalk celery, chopped
3 Tbsp. margarine
pepper to taste
1 cup evaporated milk
dried parsley for color
3 heaping tsp. flour
water for desired consistency
1 cup Swiss cheese
Heat water, bouillon and cauliflower until cauliflower is almost done. Add carrot, celery, and
pepper. Cook about 20 min. Add margarine and milk. Make a thickening from flour and water until
desired thickness. Add parsley for color. This is good for a luncheon served with rolls.
CAULIFLOWER SOUP (ALDA) By Alda Allan
2 qt. water
1 head cauliflower, cut in pieces
1 cup grated carrots
1 qt. milk
1 pint half & half
1/2-1 cup mild cheese; grated
2 tsp. seasoning salt
1/2 cup chopped parsley
1/2 cup chopped onions
1/2 pound butter
1 cup flour
Put water, carrots, cauliflower, parsley and onions in a pan. Boil for 10 minutes. Add milk and half
& half. Heat to almost boiling. Melt butter, add flour, and cook slightly. Stir butter and flour
mixture slowly into soup to thicken. Add cheese and seasoning salt. Ready to serve.
Soups
460
CHEESY CHICKEN CHOWDER By Shera Mae Walker
6 medium red potatoes, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 medium onion, chopped
1 stalk broccoli florets, chopped
2 cans corn, drained
1 pkg. bacon, cooked and crumbled
4 large chicken breasts, cooked and diced
2 cans cream of chicken soup
2 cups sour cream
1-2 cups light Velveeta cheese
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme (optional)
1 1/2 cups milk
Cook veggies, except corn and broccoli in water for 20 minutes until tender. Drain and add
everything except sour cream and Velveeta cheese. Add these last just before serving.
CHEESEY VEGETABLE CHOWDER By Chris Hatch
4 Tbsp. margarine
1/4 cup chopped onion
1 cup pared and sliced carrots
1 cup pared diced potatoes
10 oz frozen peas
5 Tbsp. flour
3 cups water
6 tsp. chicken bouillon
3 cups grated sharp cheddar cheese
2 cups milk
pepper
1/2 cup croutons (optional)
chopped parsley
In hot margarine in 3 qt. saucepan, cook vegetables, covered, stirring occasionally (20-25 min.), or
until tender. Remove from heat; stir in flour; mix well. Cook 1 minute, stirring occasionally. Add
water and bouillon to vegetable mixture. Bring to boiling, stirring constantly. Gradually add milk.
Season with salt and pepper. Bring just to boiling, but do not boil. Stir in cheese. Serve with
croutons; sprinkle with parsley. Serves 6.
Soups
461
CHICKEN AND WILD RICE SOUP By Cathy Hanna
1 cube butter
1 medium onion, diced
3/4 cup shredded carrots
6 chicken breasts
Sauté above until vegetables are softened and chicken is white on the outside
1 box Reese’s Wild rice, cooked
Put 6 cups water in large pan. Add 5 chicken bouillon cubes, and bring to boil. Add chicken
mixture; cook 15 minutes. Add cooked rice. Add 1 pint half and half cream. Thicken with 2 cups
milk and 1 cup flour mixture
CHICKEN CHOWDER By Sister Kinghorn
Serves: 15-20
1 large chicken
4 qts. water
1 cup finely diced celery
½ cup finely diced onion
1 cup grated carrots
4 cup diced potatoes
1 cup margarine or butter
1 cup flour
1 quart milk
½ tsp sugar
1 ½ tsp salt
Dash pepper
1 tsp accent
Cover 1 large chicken with 4 quarts of water in a big pot and simmer until done. Remove meat
from the bones and set aside. To 1 quart of broth, add 1 chicken bouillon cube, 1 cup finely diced
celery, ½ cup finely diced onion, 1 cup grated carrots and 4 cup diced potatoes. Simmer vegetables
until done (about 20 minutes). Melt 1 cup margarine or butter, add 1 cup flour then gradually add 1
quart milk. Stir with wire whip until it thickens and comes to a boil. Turn down heat. Pour milk
mixture into undrained vegetables. Add ½ tsp sugar, 1 ½ teaspoon salt, dash of pepper, 1 tsp
accent (optional) to your taste. Mix the meat and chicken broth together with the vegetables and
simmer for 10 minutes.
Soups
462
CHICKEN KLUSKY NOODLE SOUP By Debbie Allan
1 pkg. Klusky (homemade style) noodles
3 chicken breasts
1/2 onion; chopped
2 stalks of celery
2 potatoes; diced
2 carrots; sliced
2 cans chicken broth, undiluted
1 pkg chicken gravy mix; mixed as directed
2-3 tsp chicken bouillon granules
Boil noodles in three quarts water for 18-20 minutes. Drain.
Boil chicken in two cups water. Cover and cook until tender. Remove chicken from water, saving
broth. Let cool, then chop meat into pieces. Combine vegetables and broth and let cook 15 minutes.
Add remaining ingredients and bring to a boil.
CHICKEN NOODLE SOUP By Vicki Allan
1-2 cup boiled chicken
1 qt. chicken broth
1 Tbsp. chicken bouillon
2 stalks celery; chopped
2 carrots; chopped
1 cup broccoli or cauliflower
1/2 cup onions
8 oz. Klusky noodles
Add chicken, broth, bouillon, and vegetables. Boil until tender. Add Klusky noodles and boil 8- 10
minutes. Thicken with 2-3 tsp. corn starch mixed with a little water. Klusky noodles are a thick,
homemade style noodle. Anything similar would work.
Soups
463
CHICKEN NOODLE SOUP (CHERRI) By Cherri Hart
4 stalks celery; diced
2 cups carrots; cut in thin slices
2 Tbsp onion; diced
5 cups water
1 bay leaf
2 chicken bouillon cubes
2 chicken breasts; diced
1 tsp bon appetit
1/ 2 tsp salt
3 Tbsp butter
3 Tbsp flour
1 tsp lemon pepper
1/4 cup milk
1 can cream of chicken soup
1 package kluski noodles (8 oz dry)
Simmer celery, carrots, onion, water, bay leaf, chicken bouillon, salt and bon appetit, and chicken
breasts until chicken is cooked thoroughly and vegetables are soft. Remove bay leaf and discard,
remove veggies and set aside. Dice chicken (if not already diced) and set aside. In sauce pan, melt
butter and stir in flour until smooth. Add lemon pepper, milk, and chicken soup. Add cooked
veggies and chicken. Set aside. In 2 qt pan, boil noodles until soft, drain and add to rest of soup.
Simmer for 1 hour.
For Crock pot
Add all ingredients (except noodles, butter, and flour). Cook for 8-10 hours on low. Add cooked
noodles. Melt butter and flour and cook until smooth. Add to soup.
CHICKEN NOODLE SOUP by Sam Hurst
5 cups hot water
2 tablespoons instant chicken bouillon
1 large can (46 ounces) chicken broth
2 cups cooked chicken
1 teaspoon salt
15 baby carrots, cut in thirds
3 cup egg noodles, uncooked
Combine all ingredients except egg noodles in greasted 3 1/2 to 5 quart slow cooker. Cover and cook on
low heat 4 - 6 hours. Thirty minutes before serving, stir in egg noodles. Cover and cook on low heat for an
additions 30 minutes.
Makes 4 - 6 servings.
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CHICKEN NOODLE SOUP by Kimberly Allan
26 oz. can Cream of Chicken Soup
6 Cups Chicken Broth
1 can Sliced Carrots (or 3-4 Raw, sliced)
3 Chicken Breasts (or 1 can All White Meat Chicken Chunks)
Egg Noodles (Mrs. Weiss, Kluski)
4 Knorr Chicken Bouillon (or 8 small cubes)
Boil noodles and raw carrot slices (if used) together for time of noodles. Add Cream of Chicken
Soup and Bouillon. Add chicken and canned carrots (if used). Ready to eat. Serves at least 10
people.
CHICKEN NOODLE SOUP (DEBBIE) By Debbie Allan
whole chicken
1 big onion, sliced
3-4 stalks of celery
3 potatoes; diced
2 carrots; sliced
1 pkg. klusky noodles
Boil chicken 2 hours. Remove from water. Strain the juice then add remaining ingredients. Boil 1/2
hour. Add 3 chicken bouillon cubes and 1 pkg. chicken gravy mix. Remove chicken from bones
and add to the soup.
CHICKEN TORTELLINI SOUP By Patti Christensen
6 cup Water
30 oz canned chicken broth
30 oz cream of chicken soup
2 cup cooked chicken, shredded
1 cup chopped onion
1 cup sliced carrot
2 cloves garlic
1/2 tsp. basil
1/2 tsp. oregano
7 oz cheese tortellini
9 oz frozen, chopped broccoli
Boil water and soups. Add onion, carrots and seasonings. Add tortellini. Simmer 30 minutes. Add
broccoli. Simmer 5-10 minutes. Serve sprinkled with Parmesan cheese.
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CHICKEN AND WILD RICE SOUP By Cathy Hanna
1 cube butter
1 medium onion, diced
3/4 cup shredded carrots
6 chicken breasts
Sauté above until vegetables are softened and chicken is white on the outside
1 box Reese’s Wild rice, cooked
Put 6 cups water in large pan. Add 5 chicken bouillon cubes, and bring to boil. Add chicken
mixture; cook 15 minutes. Add cooked rice. Add 1 pint half and half cream. Thicken with 2 cups
milk and 1 cup flour mixture
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CHILI (CAROL) By Carol Carman
1 lb coarsely ground, beef
1/2 cup onion, chopped
2 Tbsp. bacon grease (or shortening)
1/2 Tbsp. garlic
1 Tbsp. chili powder
1 Tbsp. paprika
1 tsp. Salt
2 cups canned tomatoes
2 cans red kidney beans (or chili beans)
Cook meat and onion in shortening until brown (not crusty). Add garlic, chili powder, paprika,
tomatoes and salt. Cover and simmer for one hour. Add cooked beans and heat thoroughly.
(Garlic can be purchased in bottles in the refrigerator section of the market. It is great, and so easy.)
CHILI (KAY) By Kay Rees
Serves: 6-8
1 1/2 cup ground beef
1 cup chopped onion
2 minced garlic cloves ( or 1 tsp dried minced garlic)
1 can Campbell’s beef broth
2 cans tomato soup
1 soup can Water
30 oz red kidney beans, undrained
1 cup elbow macaroni, cooked
3 Tbsp. chili powder
2 Tbsp. vinegar
Brown beef. Add chopped onions and cook until tender. Add rest of ingredients and simmer for 30
minutes.
CHILI (LEE) By Lee Hurst
----BROWN AND DRAIN---1 lb. hamburger
1/2 chopped onion
1-2 garlic cloves
----Add---2 (15 oz.)cans red kidney beans
1 pkg. schilling chili mix
1/2 pkg. schilling taco mix
1 qt. whole tomatoes
2 cup or more tomato juice
1/2 tsp. accent
Simmer 30 to 60 min. Do not add salt and pepper until the taste test.
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CROCKPOT STEW by Jill Hurst
1 lb. stew meat
2-3 potatoes, peeled and cut into chunks
4-5 carrots, peeled and sliced
3 stalks celery, sliced
1 onion, peeled and cut into lengthwise strips
1 can tomato soup
1 tsp. salt
1/4 tsp. pepper
1-2 bay leaves
Place all ingredients into crockpot, mix together, Cook on high for 6-8 hours.
CURRIED CHICKEN AND PASTA SOUP By Barbara Paxton
1 Tbsp. vegetable oil
1 lb chicken breast, sliced
1 large yellow onion, chopped
5 cloves garlic, crushed
1 medium red bell pepper, chopped
1/2 Tbsp. curry powder
1 Tbsp. grated fresh ginger
1/8 tsp. red pepper
4 cup chicken broth
2 cup chopped peeled tomatoes (or canned)
1/2 cup uncooked orzo (pasta)
2 large granny smith apples, peeled/chopped
1/4 cup currants or raisins
plain yogurt, garnish
cilantro sprigs, garnish
Heat the oil in a large enamel saucepan. Add the chicken, onion, garlic, bell pepper, curry powder,
ginger and red pepper. (You can buy fresh ginger and freeze the whole thing. Then just grate it
while it is still frozen.) Sauté until the chicken is slightly cooked and the onion is tender. Stir in the
chicken broth and undrained tomatoes. Bring just to the boiling point. Add the apples, orzo, and
currants. Reduce heat. Simmer until the pasta is al dente and the chicken is cooked through. Ladle
into soup bowls. Garnish with yogurt and cilantro sprigs.
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EASY CHILI By Kathy Allan
Serves: 12
1 lb. cooked ground beef
1 chopped onion
1 can stewed tomatoes
1 can red kidney beans
1 can chili con carne with beans
1 tsp. chili powder
1 Tbsp. sugar
salt and pepper to taste
Brown hamburger with onions. Add remaining ingredients. Simmer on low for one hour, stirring
often.
EASY SOUP By Kathy Allan
1 lb. hamburger
3 cans water
1 onion
1 can(large) pork ‘n beans
2 stalks celery
1 Tbsp. Worcestershire sauce
3 cans minestrone soup
shake garlic salt
Brown hamburger with onion and celery. Drain grease. Add soup, water, beans, sauce, and garlic
salt. Simmer about 20 min. Serves 12.
FRESH TOMATO SOUP By Deb Whipple
Serves: 4-6
1 can Clear condensed chicken soup; undiluted
1/2 bunch scallions (or green onions); sliced thin
1 1/4 cup cucumber, peeled and chopped
1/4 cup diced green pepper
1/4 cup celery, diced
1 1/2 lb tomatoes, peeled and diced
(or used canned tomatoes)
2/3 cup tomato juice
1 Tbsp. Sugar
salt and pepper to taste
Place chicken soup, scallions, cucumber, green peppers, celery, and tomatoes in a sauce pan. Bring
to a boil. Cover and simmer 10 minutes. Add tomato juice and sugar. Cover and simmer 5 minutes
more. Season to taste with salt and pepper. Server 4 to 6.
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HAMBURGER SOUP By Alda Allan
1 lb. extra lean hamburger
1 qt. tomatoes
3 cups water
2 medium onions; chopped
2 medium carrots; slices
2 stalks celery; sliced
1/4 cup pearl barley
1/4 cup catsup
1 tsp. beef bouillon
2 tsp. seasoning salt
1 tsp. dried basil
1 bay leaf
Brown hamburger a little, then mix all ingredients in a large cooking pot. Boil 1 hour. Serve piping
hot. (You can add other ingredients you want to.)
HEARTY CHILI By Home By Design
Prep Time: 20 minutes
Serves: 6-8
2 pounds ground beef
2 large cans tomato sauce
1 14-ounce can diced tomatoes, not drained
1 green pepper, seeded and diced
1 small, white onion, diced
Salt & pepper to taste
1 1/2 Tbsp. chili powder
1 large can kidney beans
In a large sauce pan, sauté onion over medium heat until soft, about 5 minutes. Add ground beef
and cook until well browned. Drain grease. Transfer to a large stock pot. Add remaining
ingredients, and bring to a boil over medium high heat. Allow to simmer at least 15 minutes, or
until ready to eat.
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470
LOS PATIOS CHEESE SOUP By Lori Hurst
1/4 cup margarine
a few drops of Tabasco sauce
3 stalks celery, chopped
3-5 green onions
3 cubes chicken bouillon
4 carrots, grated
8 oz. cheddar cheese
2 can cream of potato soup
white pepper (to taste)
1 cup sour cream
parsley and chives
Melt butter. Sauté: celery, carrots, and onions. Add chicken broth, cover and simmer 15 minutes.
Add potato soup and bring to a boil. Add cheese, parsley, chives, and pepper. Simmer 15 minutes.
Add Tabasco and sour cream before serving.
MACARONI, HAMBURGER TOMATO SOUP By Lee Hurst
Brown 1 pound hamburger and ½ cup onion. Add 1 Tbsp taco seasoning. Add 1 quart two
tomatoes and 1 pint tomato juice. Place ½ tsp salt with 1 cup macaroni in boiling water. Cook al
dente. Drain and add to tomato mixture. Salt and pepper to taste.
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MINESTRONE SOUP By Joyce Miskin
4 cup tomato juice
5 bullion beef cubes
3 zucchinis (sliced)
4 tsp. dry minced onion
1cup celery diced
Salt and pepper to taste.
4 cup water
½ head shredded cabbage
½-1 tsp. Garlic powder to taste
½ tsp. Italian seasoning
We like to add some macaroni noodles, kidney beans, green beans and carrots for extra variety.
Combine all ingredients (noodles cooked and added at the end) and simmer for 1 hour.
BEST EVER MINESTRONE SOUP By Gerianne Miskin
1 (28 oz.) can tomatoes
1 lb. Lean ground beef
1 medium onion, chopped
1 qt. water
2 lg. carrots peeled, sliced
2 (8 oz.) cans tomato sauce (or tomato soup)
2 cup beef broth
½ tsp. basil leaves
1 tsp. dried oregano flakes or ½ tsp. powdered oregano
¼ tsp. pepper
½ tsp. garlic salt
1 (16 oz.) can green beans, drained
1 (15 oz.) can kidney beans, drained
2Tbsp Worcestershire sauce
3Tbsp sugar
1-1/4 cup mostaccioli macaroni, uncooked
Fresh parmesan cheese for garnish
In large dutch oven/soup pan , brown ground beef, drain off grease, add chopped onion and cook
until tender (adding a little salt to onion softens them faster). Salt and pepper meat mixture. I
blend tomatoes in a blender before adding to pan. Add water, carrots, tomato sauce, beef broth,
herbs, garlic salt. Bring to boil, cover and simmer over low heat about 20 minutes. Add green
beans, kidney beans, and macaroni. Let simmer for another 20 minutes until macaroni is tender.
Sometimes, if it’s not soupy enough, I will add another 2 cup of water.
Serve with fresh parmesan cheese on top.
Obviously this is a meal for a herd not just for 2…or multiple meals.
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MINESTRONE SOUP By LaRue Glassman
1 pound hamburger
1 cup onion
1 cup diced carrots
1/2 cup chopped celery
2 cups canned tomatoes
1/2 cup rice; uncooked
1 bay leaf; crushed
1/4 tsp. thyme
1/4 tsp. basil
5 tsp. salt
1/8 tsp. pepper
1 1/2 quarts water
Brown hamburger and onions, drain. Add remaining ingredients. Simmer 1 1/2 to 2 hours.
MINESTRONE SOUP (CAROL) By Carol Carman
1 lb mild pork sausage (Jimmy Dean)
6 cup Water
2 cubes beef bouillon
2 onions, chopped
1 large carrots, peeled and sliced
2 stalks celery, diced
28 oz canned tomatoes
16 oz tomato sauce
1 Tbsp. parsley
1/2 tsp. sweet basil, crushed
1 can Garbanzo beans, drained
1 can cut green beans
1 1/2 cup egg noodles or curly noodles
Brown sausage. Drain. Add rest of ingredients except for noodles and green beans. Simmer six
hours. Last 30 minutes, add noodles and drained green beans.
ONION SOUP MIX
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Soups
4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon pepper
¼ tsp. garlic powder
473
ONION, HAM, AND CHEESE CHOWDER By Gay Slade
2 cups potatoes; cubed
1 cup boiling water
1 cube chicken bouillon
1 cup chopped onion
3 Tbsp. butter or margarine
3 Tbsp. flour
dash pepper
3 cups milk
1 1/2 cups chopped cooked ham
1 1/2 cups shredded cheese
Cook cubed potatoes in boiling water with bouillon cubes until tender, about 10 min. Drain,
reserving liquid. Add enough water to reserved liquid to make 1 cup. In saucepan, cook onion in
butter until tender, but not brown. Blend in flour and pepper. Add milk and potato water all at once.
Cook and stir until mixture thickens and bubbles. Add chopped ham and cheese; stir to melt cheese.
Serve with croutons. Serves 8.
OVEN BEEF STEW By Alda Allan
3 cups stew meat
2 cups carrots; cut into chunks
2 medium onions; chopped
2 medium potatoes; cubed
1 can beef consommé; beef gravy
1 can tomato soup; optional
2 tsp. salt
dash of pepper
1-1 1/2 Tbsp. Worcestershire sauce
3 Tbsp. tapioca
Mix all together in three quart casserole. Cover and bake at 250 for five hours.
OVEN STEW By Lynda Campbell
2 lbs. beef stew meat
6 carrots
6 stalks celery, sliced
2 medium onions, diced
3 Tbsp. tapioca
1 Tbsp. sugar (or less)
1 Tbsp. Salt
pepper
1/2 cup tomato juice (or 1/2 can stewed)
Put altogether in tightly covered casserole pan or pan. Cut onion, potatoes, celery and carrots in
rather large pieces. Do not brown first. Cook at 250 for 4 hours.
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POTATO CHEESE SOUP By Carol Carman
2-3 potatoes, peeled and cubed
3 carrots, peeled and chopped
1 onion, peeled and diced
1 small bunch celery, diced
1 1/2 lb butter (not margarine)
2 1/4 cup flour, enough to thicken
1 lb cheez whiz
1 1/2 gallon Water
6 oz chicken flavor base
(or 4 chicken bouillon cubes)
1 pkg frozen peas
Partly boil potatoes, carrots, onions and celery. Warm cheese in jar in pan of water. Boil water and
chicken base. In a saucepan, melt butter and add flour. Cook for a minute. Add to water. Remove
from heat. Stir until creamy. Add cheese and stir. Drain vegetables and add peas. Mix together and
warm 15 minutes. Do not boil.
For cheese soup, delete potatoes.
POTATO SOUP
By Cathy Hanna
Boil:
6 cups water
8 chicken bouillon cubes
Add:
1/2 onion, chopped
5 potatoes, diced
Cook until potatoes are tender
Add:
1 lb cooked crumbled bacon
1 quart half and half cream
Pepper and salt to taste
Thicken with 1 cup flour and 2 cups milk, whisked into soup. Cook and stir until thickened. Add 1
Tbsp parsley flakes
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475
QUICK DANISH SOUP By Barbara Paxton
1 lb ground beef
2 qt Water
1 Tbsp. beef soup base
2 Tbsp. chicken soup base
6 carrots
4 potatoes, diced
1/2 cup instant barley
1 onion, chopped
2 stalks celery, sliced
8 oz tomato sauce
2 Tbsp. parsley, minced
1 tsp. MSG (accent)
1 tsp. white pepper
1 tsp. Salt
Drop crumbled raw beef into 1 quart lightly boiling water, seasoned with chicken base and beef
base. Cook ten minutes (until meat is brown). Cool. Skim off fat. Add one more quarter water,
vegetables, tomato sauce and seasonings. Cook just until vegetables are tender (still firm). Add
water to taste. Reheat. Serves 12.
RAMEN-BROCCOLI SOUP By Kathryn Hadfield
4 pkg chicken flavor Ramen noodles
grated cheese
9 cups boiling water
1/2 pound broccoli, cut in small pieces
Cook broccoli in boiling water until tender (about ten minutes). Add noodles and chicken flavoring
and cook three minutes. Serve with grated cheese.
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476
SAUERKRAUT SOUP By Joyce Miskin
Serves: 8-10
4-1/2 cups water
4 medium potatoes, peeled and cubed or sliced
½ tsp. salt
½ pound smoked sausage links, cut up
1 can (16 oz.0 sauerkraut, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tsp. dried dill weed
¼ tsp. caraway seed
1 cup sour cream
1 Tbsp. flour
In saucepan, bring water, potatoes and ½ tsp. salt to boiling; cook, covered, over medium heat
until tender.
Add sausage, undrained sauerkraut, onion, garlic, dill and caraway. Bring to boiling.
Meanwhile, in small bowl combine flour and sour cream. Gradually stir about 1 cup of hot mixture
into sour cream mixture; return all to saucepan. Blend well. Heat through but do not boil. Season to
taste with salt and pepper; add a few teaspoons of sugar if less tart flavor is desired. Serve with
dark bread.
SEAFOOD BISQUE By Kay Rees
1 can cream of pea soup with ham
1 can tomato soup
1 soup can milk
1 cup scallops, cut fine
1/2 cup cream sherry
Marinate scallops in sherry for one hour. Put together and heat slowly. Do not boil. Approximately
3 servings.
SOUP CASSEROLE By Lynda Campbell
1 can condensed vegetable soup
1/3 can Water
1 lb hamburger
1 large onion
1 small package instant potatoes
paprika
grated cheese
Heat soup with water. Cook hamburger and onion together. Season to taste. Pour both in casserole
dish. Prepare instant potatoes as directed on package and put on top (or use left over mashed
potatoes). Top with grated cheese. Bake until cheese is melted in 350 degree oven.
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477
TEX MEX CHILI By Sharalyn Duncan
---Brown then Drain
1 lb ground beef
2 cloves garlic, minced
3-4 tsp. chili powder
1/2 tsp. cumin
----Add--15 1/2 oz can red kidney bean, drained
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped green sweet pepper
16 oz can cut tomatoes, undrained
10 oz can tomatoes w/green chili pepper; undrained
1 cup vegetable or tomato juice
6 oz tomato paste
1/4 tsp. salt
Combine all ingredients and stir in meat mixture. Cook in crock pot on low for 8-10 hours or high
4-5 hours. Makes 4-6 servings.
TORTELLINI SOUP (Dani)
1 lb Italian sausage
10 oz package tortellini (3 cheese)
1 tsp basil
2 14-oz cans chicken broth
14 oz stewed tomatoes
10 oz frozen spinach
4 cloves garlic
Parmesan cheese
Brown garlic and sausage. Drain and add chicken broth, stewed tomatoes, and basil. When it
boils, add the tortellini. Simmer about 10 minutes and then add spinach. Cook about 10 minutes
more. Serve with parmesan and cheese garnish.
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478
TORTILLA SOUP by Sam Hurst
3 boneless, skinless chicken breasts, cooked and shredded (or can of chicken meat)
½ teaspoon minced garlic
2 cans (14 ounces each) chicken broth
2 cans (14 ounces each) stewed tomatoes, chopped with liquid
1 cup medium salsa
2 Tablespoons dried cilantro
1 Tablespoons ground cumin
3–4 flour or corn tortillas, cut into ½-inch strips
cheese, grated
Combine all ingredients except tortillas and cheese in greased slow cooker. Cover and cook on
high 4 – 6 hours or on low 8 – 10 hours.
Ladle hot soup into Individual serving bowls over strips of flour tortilla and grated cheese.
Serve with tortilla chips and sour cream.
ITALIAN SOUP WITH TORTELLINI by Ken Graves (Maceys)
3 (10.5 oz) cans tomato soup
6 soup cans water
2 cans mushrooms
1 onion, chopped
2 ribs of celery, chopped (about a cup)
1 cup dried carrots (from food storage) or use fresh
1 lb Italian sausage, chopped
1 lb bag tortellini (in frozen section)
½ tsp Oregano
½ tsp Basil
½ tsp Sage
½ tsp Rosemary
1 bunch spinach (optional)
Parmesan cheese
Brown sausage and all vegetables until soft. Add liquids and spices. Bring to a boil. Turn down to
simmer. Add cut spinach to soup and simmer for ten minutes. Serve with cheese.
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479
TURKEY SOUP (DEB) By Deb Whipple
----Turkey Stock---3 quarts Water
celery
1 cooked turkey carcass;
onions
----SOUP---3 large onions
3 stalks celery
3 carrots
2 cups turkey (or more)
2 cup cooked rice
1/2 lb Butter
1 1/2 cup flour
3 qt turkey stock
1 pt. light cream
(or evaporated milk or 2% milk)
salt and pepper to taste
parsley
To make turkey stock: put cooked carcass in pan. Cover with 3 quarts water. Add celery and
onions. Boil for several hours. Strain.
Chop vegetables. Cook in butter until tender. Add a little water. Cook 20 minutes. Melt butter.
Blend in flour. Stir. Add stock and cream gradually. Stir until there are no lumps. Add vegetables,
turkey, and rice. Stir and cook over low heat for ten minutes. Season to taste. Makes 4 1/2 quarts.
Delicious way to use leftover turkey.
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480
UKRAINIAN BORSCH
----First ingredients---1 lb beef
1 1/2 lb pork spareribs
2 onions
1 carrot
1 parsley root
2 oz celery root
1 tsp. Salt
----Remaining Ingredients---3 medium beets
1 Tbsp. Butter
3 tomatoes
2 potatoes
1/3 head cabbage
1/2 tsp black pepper
2 Tbsp. Tomato paste
1/4 lb diced ham
1/2 cup white beans
1/2 cup fresh mushrooms
1 Tbsp. parsley leaves
3 cloves garlic, crushed
6 Tbsp. sour cream
Put beef, spareribs, 1 onion, 1/2 carrot, 1/2 parsley root, and one ounce of celery root into a 4-5
quart pot. Add 2 1/2 quarts of water and salt. Bring to a boil. Lower heat and simmer, partially
covered for one hour.
Remove the meat, cut into 1 inch cubes, put in a bowl, cover and refrigerate. Strain the stock,
discarding the vegetables, and skim off the fat. Add salt if necessary. Preheat oven to 300°F, then
bake beets for 40 minutes, or until tender. Let them cool, then peel and shred on a coarse grater. Set
aside. Cut the remaining halves of carrots, parsley root, celery root, and onion into thin strips. In a
heavy skillet, sauté the vegetables in butter for 15 minutes, stirring often. Halve the tomatoes and
grate on coarse grater so the peel is left in your hand and can be discarded. Peel the potatoes, and
cut each into six cubes. Remove the core from the cabbage and cut the leaves into squares. Bring
the meat stock to a boil, add the potatoes and black pepper. Simmer for 10 minutes.
Add the cabbage and cook for ten more minutes. Add sautéed vegetables, beets, tomatoes, tomato
paste, and simmer for five minutes. Salt to taste. Add ham, cooked beans, and mushrooms. Simmer
for five minutes more. Remove from heat. Add meat, parsley, dill and garlic to the soup. Cover and
let stand for ten minutes. Serve borsch in a warmed tureen. It will smell so good that the aroma can
serve as an appetizer. Pass a bowl of sour cream as a garnish.
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VEGETABLE BEEF SOUP By Patti Christensen
1 1/2 cup stew beef
2 cups potatoes
3 carrots
2 Tbsp. parsley flakes
3/4 cup celery
1 Tbsp. Sugar
2 cup canned diced tomatoes
2 medium onions, diced
6 whole allspice
2 Tbsp. chopped green peppers
1 bay leaf
1 clove garlic
1 tsp. Worcestershire sauce
6 cup Water
3 1/2 tsp. Salt
black pepper to taste
1/2 cup barley (or more)
Simmer 3 hours.
VEGETABLE CHEESE CHOWDER By Teri Brown
3 cups chicken broth or 3 chicken bullion cubes dissolved in 3 cups water.
1 cup chopped potato or broccoli or broth
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
Cook until veggies are tender.
Add: 2 cups milk
3 cups shredded cheese
1 Tbsp. parsley (opt.)
Salt to taste
Flour to thicken
Add cheese last.
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482
VEGETABLE SOUP By Alda Allan
1/2 cup pearl of barley
3 ripe tomatoes; or 1 quart, canned
1 tsp. celery salt
1 carrot; chopped
1 tsp. onion salt
1 tsp. parsley
1 tsp. sugar
2 beef bouillon cubes
1 can cream of mushroom soup
3 cups water
1 lb. ground beef, drained and brown
1/2 cup corn
1/2 cup peas
1/2 cup beans
1 cup chopped potatoes
Put all ingredients into a crock pot on low. Let cook for six hours. Turn crock pot to high and cook
for 2 1/2 hours more, stirring occasionally. Serves 12.
WILD RICE AND CHICKEN SOUP By Sharalyn Duncan
1 can cream or mushroom (or chicken) soup
2 1/2 cup chopped cooked chicken
2 cups sliced mushrooms
1 cup coarsely shredded carrots
1 cup sliced celery
6 oz long grain and wild rice mix
5 cups chicken broth
5 cups water
Combine ingredients (including rice seasoning mix) in crock pot. Cook on low for 6 hours or on
high for 3 hours. Makes 8-10 servings.
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483
WHITE CHILI By Cheryl Tucker
Serves: 6
1 lb chicken breasts
1 can Northern (White) Beans
2 Tbsp olive oil
6 c chicken broth
1/2 c chopped onions
1 can WHITE corn
1 small can chopped green chilies
1 tsp cilantro
1 tsp cumin
1/2 tsp oregano
1/2 tsp garlic salt/powder
1/2 tsp crushed red peppers
tortilla chips
cheese
Cut up chicken into cubes and brown in frying pan with olive oil. In a saucepan, combine broth,
onions, cilantro, cumin, oregano, garlic salt, and red peppers. Simmer 20 minutes. Add chicken,
green chilies, corn, and beans to the broth mixture. Simmer 10 more minutes.
The way you serve this is to put the tortilla chips in the bottom of a bowl, pour in the soup, and
then cover with cheese to taste.
WHITE CHILI By Joyce Miskin
1 lb. dried, small, white navy beans (soak 8-12 hrs. in water)
2 chopped onions
48 oz. chicken broth
7 oz. can chopped, green chilies
6-8 cloves garlic
3Tbsp oregano
4 tsp cumin
1 ½ tsp cayenne pepper
4 cup raw, diced chicken
1 cup sour cream
2 cup white cheese
Soak 1 lb. dried small, white navy beans for 8-12 hours in water. Drain. Combine 2 chopped
onion and 48-oz. chicken broth. Bring to boil and reduce heat. Simmer for 1 ½ hours. Add 7 oz.
can chopped green chilies, 6-8 cloves garlic, 3Tbsp chopped fresh oregano, 4 teaspoons cumin, and
1 ½ teaspoons cayenne pepper. Simmer 30-60 minutes. Add 4 cups raw, diced chicken for last 30
minutes. Remove from heat. Stir in 1 cup sour cream and 2 cup white cheese. Stir until melted.
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484
SWEET AND SOUR DRESSING/TOMATO GARNISH:
¼ cup cider vinegar
½ cup sugar
juice of 1 lemon
1 tsp onion powder
1 teaspoon paprika
2 tsp celery seed
1 tsp salt
1/3 cup oil
chopped cilantro
chopped tomatoes
Put in middle of each bowl.
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485
VEGETABLES:
Every year in our neighborhood we have a zucchini drop. It is kind of like doorbell ditching (where
you ring the doorbell and run). Instead of just ringing the doorbell and running, one drops zucchini.
They leave it in the mail box, in the screen door, alongside the newspaper. I don’t know whether it
means they like you or that they don’t. So as not to waste such a gift (?), many have invented
numerous recipes. The one I laugh about is zucchini brownies (recipe not included). You take ½
teaspoon of zucchini and add it to cups of sugar, flour, cocoa and the like and call it zucchini
brownies. Who are they kidding? The zucchini is less that 1% of the total, hardly a significant
factor. We need to focus on what is important: these brownies are just as fattening as any others
and don’t even use enough zucchini to put a dent in the donation. I remember hearing someone say,
“80% of me is good and 20% of me is bad. If you focus on the 20%, we will have an unhappy
marriage. If you focus on the 80%, we will be happy.” Remember that. Focus on the true
percentages. No one is perfect. To the extent you can focus on the good features of your spouse,
you will be happy.
Take the time to cook for each other. It is cheaper than eating out, and better for you. Plus, sitting
down for dinner together provides a time to bond and discuss the events of the day.
The honeymoon is over when the husband calls home to say he’ll be late for dinner and the
answering machine says it is in the microwave.
My wife dresses to kill. She cooks the same way. -Henny Youngman
When women are depressed, they either eat or go shopping. Men invade another country. It’s a
whole different way of thinking. -Elaine Boosler
ASPARAGUS, ORIENTAL (Cherri Hart)
2 lbs. Asparagus, rinse, cut into 1” pieces on the diagonal
In large skillet, heat
1/3 cup water
1/3 cup margarine
½ tsp. Salt
1/8 tsp. Pepper
Add asparagus, cook on high 5-8 minutes, (covered). Makes 6 servings.
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ASPARAGUS By Vicki Allan
1 bunch of medium sized asparagus, about 1 lb
1 Tbsp of the most exquisite extra virgin olive oil
1 Tbsp freshly grated Parmesan cheese
1/2 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard.
Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
Steam the asparagus until just tender. While the asparagus are still hot, toss them in a bowl with
the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm.
Note that when you are working with so few ingredients, it's important to make sure they are of the
highest quality. Because I often don’t have lemons in stock, I use a microplane and freeze the
lemon zest ahead of time.
ASPARAGUS By Joyce Miskin
Braised asparagus- coat w/ salt and pepper, garlic if desired and roast on cookie sheet in oven 10
min. at 450 degrees.
AU GRATIN POTATOES (BARBARA) By Barbara Paxton
7 medium potatoes, cut French fry size
dried chopped onion
salt and pepper to taste
2 cups milk
3-5 Tbsp. Butter
cheese (optional)
Peel and cut potatoes. Place is water so they don’t go brown. Place potatoes in 9x13 inch casserole
dish, all lined up the same way. Sprinkle with dried chopped onion, salt, and pepper. Scald milk by
placing in microwave and heating until barely boiling. Add butter to milk mixture. Pour milk over
potatoes (it will be about 1/4 inch below your potatoes). Cover with tin foil and bake at 350 for 1.
Remove foil and add cheese. Bake another 30 minutes.
Vegetables
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AWARD WINNING BAKED BEANS By Traci Wilson
1 lb hamburger
1/2 lb bacon; cooked until crisp
1/2 lb ham; diced
1 large onion
1 small green pepper
1/2 cup ketchup
1/2 cup brown sugar
2 Tbsp. dried mustard
16 oz chili sauce
64 oz can pork and beans
Brown hamburger and drain excess fat. Sauté onion and green pepper together and add to
hamburger. Combine rest of ingredients and bake in oven at 350 for 1 hour.
BAKED BROWN RICE By Alton Brown
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Serves: 4
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 Tbsp. unsalted butter
1 tsp. kosher salt
Preheat oven to 375. Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils,
pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil.
Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with
a fork. Serve immediately.
Vegetables
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BAKED ONIONS
4 tennis-ball-sized white onions, peeled
Olive oil
2 cloves of garlic, peeled and finely chopped
4 twigs of fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
A couple handfuls of grated Parmesan cheese
Sea salt
Freshly ground black pepper
slices of bacon
Boil the onions in plenty of water for 15 minutes until slightly tender. Remove from the pan and
allow to cool. Then, with a sharp knife, remove the top inch of each onion, finely chop and place to
one side. If need be, slightly trim the stalk end of the onions so that they will sit flat on a roasting
tray. Cut about a heaping tablespoon out from the inside of each onion, keeping the outside intact.
Finely chop and add to the rest of the chopped onion.
Preheat the oven to 400°F. Heat a frying pan and add a little olive oil, your garlic, the chopped
onions, and just a little chopped rosemary. Fry for a couple of minutes until softened, then turn the
heat down, add the cream and remove from the heat. Stir in the Parmesan and season.
I like to wrap a nice slice of bacon around the middle of each onion and just spike it in place with a
sharpened twig of rosemary or wooden toothpick. The rosemary and bacon will make the onion
taste lovely as it cooks. Place the onions on a roasting tray and spoon some of the chopped onion
mixture inside each one. Bake in the preheated oven for around 25 minutes until soft and tender,
depending on the size of the onions. Experiment with different cheeses.
BROCCOLI By JaNae Hay
3 pkg. broccoli
1 can cream of mushroom soup
1/4 lb. sharp cheddar cheese (grated)
6 slices of bacon
1/4 cup almonds (sliced)
bread crumbs to top
Thaw broccoli in strainer. Fry bacon crisp and crumble. Mix all together and bake at 350 degrees
for 1 hour uncovered.
BROCCOLI AND RICE CASSEROLE By Leah Gregg Campbell
2 Tbsp. butter
1 cup rice, cooked as directed
1 large bag frozen chopped broccoli
1 cup cream of chicken soup, undiluted
1/2 cup Velveeta cheese
2 tsp. curry powder
Combine all ingredients. Put in a baking dish. Bake in 335° oven for 30 minutes or cook in
microwave until cheese is melted and mixture is cooked completely.
Vegetables
490
BROWN RICE - MUSHROOM PILAF By Karen Wood
Cook 2 cups brown rice according to package. Set aside.
2 Tbsp. olive oil
½ can chicken broth
8 oz. sliced mushrooms
1/4 cup chopped parsley
2 cups chopped onion
1 Tbsp. chopped fresh thyme or 1 tsp dried thyme
1 cup chopped red bell pepper
1 large carrot finely grated
freshly ground black pepper
1 medium zucchini finely grated
3/4 cup grated fresh Parmesan cheese
Heat large nonstick skillet with 1 Tbsp olive oil. Sauté sliced mushrooms about 3 minutes.
Remove from skillet. Add 1 Tbsp. olive oil and heat again. Add onions, peppers, carrot and
zucchini. Cook for 5-6 minutes. In a large bowl or pot, combine vegetables, rice, and add chicken
broth, parsley, thyme, salt and pepper. Spoon half the rice mixture into a 9 x 13 pan, and sprinkle
with half the grated Parmesan. Repeat the lagers. Bake at 350 for 45 minutes.
BUTTER BAKED TATERS By Mary Beth
1/2 cup butter, melted
6 Tbsp minced onions
6 large baking potatoes, peeled
1/4 cup parmesan cheese
salt and pepper to taste
Preheat oven to 500. Sauté onion in butter, about 3 minutes. Halve potatoes lengthwise. Then slice
crosswise into 1/8 inch thick slices. Immediately line up in buttered 9 x 13 baking dish with slices
overlapping. Pour butter mixture over. Season with salt and pepper. Bake 20 minutes. Remove
from oven and sprinkle with Parmesan cheese. Bake an additional 5-7 minutes or until cheese is
slightly browned.
CARAMELIZED BUTTERNUT SQUASH
2 butternut squash (4 to 5 pounds total)
1/4 cup brown sugar
6 Tbsp. butter, melted
1 1/2 tsp. kosher salt
1/2 tsp. pepper
Cut squash into fourths. Peel squash with potato peeler. Remove seeds and cut in 1 inch chunks.
Toss squash in melted butter, brown sugar, salt and pepper. Put on baking sheet and roast at 400
for 45-55 minutes until the squash is tender and the glaze begins to caramelize.
Vegetables
491
CAULIFLOWER BAKE By Lee Hurst
1 large head cauliflower
1/2 cup olive oil
Pour oil over cauliflower so all is coated. Place on cookie sheet. Spread out. Salt and pepper. Add
4 cloves crushed garlic and 6 crushed mint leaves. Scatter on top. Bake at 425 for 45 minutes.
CHEESY POTATOES By Tammy Hay
8 hash brown patties or fresh grated hash brown potatoes
1 stick margarine or butter
1 can cream of chicken soup
1 cup sour cream
onions (optional)
bread crumbs
Grease the bottom of a 9x13 pan. Mix together all the ingredients and spread evenly in pan. Bake
at 350 for 45-60 minutes. My family calls these “heart attack” potatoes. They are a special treat,
but sure to please any crowd.
CRUSTY NEW POTATOES by Lee Hurst
8 small new potatoes
¼ cup butter
½ tsp seasoned salt
1 cup crushed cornflakes.
Boil potatoes with skins on in salted water for twenty minutes. Drain and peel. Melt better. Add
salt. Roll in flakes and butter. Bake 25 minutes.
CREAMED ONIONS By LaRue Glasmann
(This recipe was given to Mom by the wife of Congressional Representative Lawrence Burton in
the 1970's)
5-6 large onions, thinly sliced
1/2 cup butter
1 can evaporated milk
1 can cream of mushroom soup
3/4 cup grated cheddar cheese
Cook onions in butter until transparent. Place in baking dish. Cover with soup milk mixture and
then cheese. Bake at 300 degrees 1 hour. Serve hot. This is a Thanksgiving Tradition in Craig and
Jill's home.
Vegetables
492
CRUMB GREEN BEANS
2 cans green beans
1/4 pound of saltines, (crushed)
1/2 stick margarine
Ground pepper
Garlic salt
Place the green beans in a sauce pan along with some pepper and garlic salt to heat through with
the lid on. In the meantime, melt the margarine in a frying pan and add the crushed cracker crumbs
to it. On medium high heat, stir the crumbs lightly and toss and continue to mix so they do not
burn. You want them to lightly brown and crunch up. When this is done, turn off the heat and
remove pan from the burner.
Now that the beans are cooked through and heated well, drain the fluid from them. Place the green
beans in the serving bowl and sprinkle the buttered crumbs on top of the and lightly toss.
DO NOT COVER and DO NOT put crumbs on until right before you are ready to eat. They will
get soggy and that's not what you want to do.
CRUSTY NEW POTATOES By Lee Hurst
8 small new potatoes
¼ cup butter
½ tsp seasoned salt
1 cup crushed cornflakes.
Boil potatoes with skins on in salted water for twenty minutes. Drain and peel. Melt better. Add
salt. Roll in flakes and butter. Bake 25 minutes.
DAVE’S DANGER BEANS By Connie Hurst
30 oz bushes baked beans
1/2 lb bacon; browned and crumbled
1/2 onion; sauté with garlic
2/3 cup catsup
1/3-1/2 cup brown sugar
2 tsp. liquid smoke
1-3 tsp. powdered red chili
1 tsp. dried mustard
1 dash cumin
Bake in crock pot or in oven for two hours at 325°.
Vegetables
493
DELUXE MASHED POTATO By Lee Hurst
2-2 1/2 lbs. potato; . boil and mash (plain.)
3/4 tsp. onion salt
1/4 tsp. pepper
1/2 cup sour cream
3 oz. cream cheese, soft
2 tablespoon butter
paprika optional on top
Cover and bake 30-40 min. until heated..
EGGPLANT PARMESAN By Liz Eberwein
Sauce:
1/4 cup olive oil
1 small onion
1 28oz can peeled tomatoes
1/2 c chopped basil
-Cook onion in oil for ten minutes, then add other ingredients and simmer for ten minutes
3 medium eggplants, peeled, sliced and quick fried in olive or sunflower oil
flour
2 cup tomato sauce (above)
2 cup olive or sunflower oil
handful of fresh basil
4 oz parmesan grated
10 oz mozzarella, grated or sliced
Lightly dredge eggplant slices, shake off excess, fry in batches until lightly browned. Preheat oven
to 350. Spoon some tomato sauce on the bottom of a 9X12 dish, add a layer of eggplant, then a
layer of sauce, a few basil leaves and sprinkle some parmesan and mozzarella. Add other layers as
above, finishing with cheeses on top. Bake for 45 minutes.
FANCY GREEN BEANS By Vicki Allan
2 cans French cut string beans
1 can water chestnuts
1 can French onions
1 can mushroom soup
1/2 cup milk
1/8 tsp pepper
Cut water chestnuts into small pieces. Mix all together (use only half of the French onions) and
bake in oven 350 for 45 minutes. Add other half of French onions for the last 5 minutes of baking.
Vegetables
494
FRESH GREEN BEANS By Lee Hurst
Cook fresh green beans with sliced onions. Boil for fifteen minutes. Drain and add 2-3 pieces
cooked and crumbled bacon.
FRIED POTATOES By Vicki Allan
6-8 cooked, diced potatoes
1 onion, sliced
3-4 Tbsp. bacon grease
fresh garlic
Sauté onion in bacon grease. Add cooked potatoes and garlic, and fry until brown.
FUNERAL POTATOES By Lee Hurst
8 medium potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
2 Tbsp. butter
1 pt sour cream
1/2 green onion
1 cup shredded cheese
salt and pepper to taste
Cook and cool potatoes. Dice or grate potatoes. Melt butter and pour over potatoes. Top with
crumbled corn flakes. Bake at 350 degrees for 40 minutes.
GARLIC POTATOES By Vicki Allan
2 lbs red potatoes, unpeeled
1/2 cup butter
2 tsp minced garlic (I use bottled garlic)
1/2 Tbsp salt
1/2 tsp pepper
1/3 cup parmesan cheese
Heat oven to 425. Melt butter and add garlic. Cook for a minute. Wash potatoes, cut into slices
3/4" thick. Wash potato slices again to remove starch, drain. Place potatoes in 9x13 pan, add
garlic butter, salt, pepper, and parmesan cheese. Mix well. Bake 45-60 minutes, turning
occasionally. Potatoes should be golden brown and cooked tender with a slightly crisp exterior.
Vegetables
495
GINGERED CARROTS By Kay Rees
2 Tbsp. Sugar
1 tsp. cornstarch
1/4 tsp. ginger
1/4 tsp. Salt
1/4 cup orange juice
Cook until thick. Then add two tablespoons butter. Pour over cooked carrots and serve.
GRATED POTATOES By Lynda Campbell
3-4 potatoes, peeled and grated
1 onion, diced
1/2 cup cheese
salt and pepper
Put in casserole dish. Add milk until you can barely see the milk. Add 4-5 pats margarine. Cover
and bake at 350 degrees for 1 1/2 hour.
GREEN BEANS By Joyce Miskin
Cook to semi soft then sauté with salt, pepper, garlic in fry pan. Add light salt to onions to help
soften when sautéing them.
GREEN BEAN CASSEROLE By Lee Hurst
2 cans string beans
1 can mushroom soup
1 can mushrooms, drained
1 can French fried onions
Mix beans, soup, and mushrooms together and bake in oven 350 for 30 minutes. Add one can
French fried onions and bake for 5 minutes. Watch closely.
GREEN BEANS AND BACON CASSEROLE By Mary Beth
2 quarts green beans
2 cups cheddar cheese, shredded
2 cans cream of mushroom soup
1/2 pound bacon, fried and crumbled
1 1/2 cup milk
1/8 tsp pepper
2.8 oz can French friend onions
Combine all ingredients, except onions and bacon bits) and mix. Pour into 9x13 inch pan. Mix half
of can of onions into half of casserole. Bake 30 minutes at 350 degrees. Top half with remaining
onion rings. Top with bacon bits. Bake five minutes longer. (If everyone likes onions, use twice as
much.)
Vegetables
496
GREEN BEANS TOASTED ALMONDS By Karen Wood
Steam green beans or asparagus until crisp-tender. Set aside. In large skillet heat:
1 Tbsp olive oil
1 Tbsp. butter
1 clove minced garlic
1 heaping Tbsp. sliced or slivered almonds
1 Tbsp fresh lemon juice
Toss immediately with hot beans or asparagus, sprinkle with freshly ground pepper and salt,
garnish with fresh grated lemon rind.
GREEN BEANS WITH BACON
3 tablespoons butter
8 slices bacon -- diced
2 pounds fresh green beans, trimmed -- cut in 1-inch pieces
freshly ground black pepper -- to taste
In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside.
Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is
reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well
coated. Add pepper; serve.
Serves 8.
HOLLANDAISE SAUCE By Alda Allan
2 egg yolks
2 Tbsp. butter
1 Tbsp. lemon juice
salt and pepper
1/4 cup water, boiling
Microwave Directions: Mix butter, lemon juice, salt, pepper and water. Microwave on high until
boils. Add yolks with wire whisk. Microwave on medium-low for 30 seconds, stirring once.
Stove Directions: Cook in double boiler, stirring frequently about 10 min.
Vegetables
497
HOME STYLE BROWN RICE PILAF By Kimberly Allan
1 1/2 cups water
1/2 teaspoon salt
3/4 cup uncooked brown rice
3 tablespoons butter
1 1/2 cups chopped onion
1 clove garlic, minced
2 carrots, sliced
2 cups fresh sliced mushrooms
1 cup chickpeas
2 eggs, beaten
freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped cashews
Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer
for 45-50 minutes, or until rice is tender.
Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over
medium heat. Stir in onions and sauté them, stirring frequently until they soften. Add the garlic
and carrots and continue stirring for 5 minutes.
Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes.
Add the chickpeas and cook 1 more minute.
When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring
constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and
nuts.
Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side
for added flavor.
LION HOUSE BAKED BEANS By Connie Hurst
2 29 oz cans pork and beans
2 large onions; chopped
2 large green peppers; chopped
1 cup catsup
1 cup brown sugar
2 tsp. Worcestershire sauce
1 pounds lean bacon; cooked and cup
Combined ingredients well in a 9x13 pan. Cover with tin foil and bake at 325° for two and a half
hours. Uncover and bake another 30 minutes. Serves 8.
Vegetables
498
LOW FAT CHICKEN PRIMAVERA BAKED POTATOES By Barbara
Paxton
4 medium baking potatoes, scrubbed
1 tsp. vegetable oil
3/4 cup chopped zucchini
1/2 cup red bell peppers
1 Tbsp. flour
1/4 tsp. garlic powder
1/8 tsp. pepper
1 1/2 cup skim milk
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken breast
Pierce potatoes with a fork; place on microwave safe paper towel or roasting rack in microwave.
Microwave on high for 10-15 minutes or until tender. Turn once halfway through cooking. Wrap
each in foil and allow to stand 5 minutes. (If desired, potatoes can also be baked in conventional
oven for 1 hour at 400°F ). Meanwhile, heat oil in medium saucepan over medium high heat until
hot. Add zucchini and bell pepper. Cook and stir until zucchini is crisp tender. Stir in flour, garlic
powder, and pepper. Add milk. Stir until well blended. Cook and stir until thickened and bubbly.
Stir in Parmesan cheese and chicken. Cook until thoroughly heated. To serve, cut potatoes in half
lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Spoon chicken
mixture over hot potatoes. Makes 4 delicious servings.
MARINATED TOMATOES By Kay Rees
1/3 cup salad oil
1/4 cup wine vinegar
1 tsp. Salt
1/4 tsp. pepper
2 Tbsp. parsley
1 tsp. basil
2 Tbsp. chopped onion
Slice tomatoes 1/4 inch thick. Cover with marinade.
MASHED POTATOES DELUXE By Lee Hurst
2-2 1/2 pounds potatoes
3/4 tsp. onion salt
1/4 tsp. pepper
1/2 cup sour cream
3 oz Cream Cheese
1 Tbsp. Butter
paprika (optional)
Cook potatoes in boiling water. Mash. Add remaining ingredients. Cover and bake at 350 for 35-50
minutes. (Can be frozen).
Vegetables
499
MEDITERRANEAN VEGETABLES By Mary Veronica Kolesar
8 cups assorted vegetables
1/4 cup extra virgin olive oil
2 cloves garlic; minced
2 tsp. dried rosemary leaves
1 tsp. salt
1/2 cup shredding parmesan cheese
Use vegetables such as cubed eggplant, zucchini, onions, halved carrots, peppers, or baby turnips.
Toss vegetables with oil, garlic, rosemary, and salt. Place in 15x10 baking pan. Bake at 375° for 40
minutes, stirring once or twice. Sprinkle with cheese. Serves 6-8.
MICROWAVED CARROTS By Mary Beth
1 lb carrots, peeled and cut in 1/4 inch; slices
1 Tbsp brown sugar
1/4 cup water
1/2-1 tsp. dill weed
Put carrots and water in one quart baking dish. Cover and cook in microwave for 7 minutes. Let
stand 3 minutes. Stir in brown sugar, butter, and dill.
MOM’S BAKED BEANS By Lori Hurst
2 cans (29 oz) pork and beans
2 large onions, chopped
2 large green peppers, chopped
1 cup catsup
1 cup brown sugar
2 tsp. Worcestershire sauce
1 pound bacon, cut, cooked crisp, drained
Combined ingredients well in 9 x 13 inch baking pan. Bake 2 1/2 hours covered with foil at 325.
Uncover and bake another 30 minutes.
Vegetables
500
MUSHROOM RICE
¼ cup butter or margarine
1 can mushrooms, reserve liquid
1 clove garlic, minced
1 green onion, finely chopped
2 cups water plus 3 chicken bouillon cubes
1 cup uncooked white rice
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until
slightly cooked. Stir in chicken broth, liquid from mushrooms, and rice. Season with parsley, salt
and pepper. Reduce heat, cover and simmer for 20 minutes.
ONION RINGS By Greg Allan
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
3/4 cup milk
1 Tbsp. shortening
Stir dry ingredients together. Combine eggs and milk and stir into flour mixture along with melted
shortening. Mix only until ingredients are blended. Dip onion rings in batter. Fry in hot oil until
browned. Serves 6.
ORANGE GREEN BEANS RECIPE
Serves: 8-10
2 pounds fresh green beans, trimmed and cut into 1- inch pieces
1/2 cup fresh orange juice
1 tablespoon finely grated orange peel
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon grainy mustard
3/4 teaspoon salt
1/4 cup olive oil
1/2 cup finely chopped red onion
Fresh ground pepper
Add green beans to boiling water and cook about 3 minutes or until crisp tender. Drain and set
aside. Combine remaining ingredients in a container with a tight fitting lid and shake to mix. Toss
beans with dressing and serve.
Vegetables
501
ORIGINAL RANCH MASHED POTATOES
1 packet/1 ounce Hidden Valley® Original Ranch® Salad Dressing and Recipe Mix
4 cups hot unsalted mashed potatoes, with or without skins
butter or margarine
Add salad dressing and recipe mix to potatoes; stir well. Serve with butter or margarine, if desired.
Makes 4 servings.
OVEN BAKED ZESTY POTATOES
LARGE Idaho or Russet Potatoes
I Can't Believe It's Not Butter Spray
Seasoned pepper
Herb and Garlic seasoning
Parmesan Cheese
Garlic Salt
Scrub the potatoes really good and dry. Using a very sharp knife, score the potatoes on top.... (or
cut into it like 'tic-tac-toe'). Just enough that it cuts into the potato, but NOT cutting it in half.
Spray well with the butter spray (0 fat) and sprinkle well with the seasoned pepper, garlic and herb
seasoning, parmesan cheese and lightly garlic salt it. Respray the butter on top of this to keep the
seasonings all intact.
Bake in a 375 degree oven for an hour and a half. You may need to add some water in the bottom
of the cookie sheet to keep it from smoking up your kitchen, plus the water makes steam which
causes the potato to cook faster. You don't want to cover them because you want them to have a
nice crispy, seasoned top. Test with a fork for tenderness. The potato is so tasty; you don't even
need any butter or sour cream on top.
OVEN-FRIED POTATOES
1 1/2
pounds red potatoes
2
tbsp extra virgin olive oil
1/2
tsp salt
1/4
tsp pepper
1/8
tsp garlic powder
1/8
tsp onion powder
Cut potatoes into 1/2"-thick wedges and place in large bowl. Combine remaining ingredients and
pour over potatoes. Toss well to coat.
Spray a baking sheet with non-stick cooking spray. Arrange potatoes in a single layer on the baking
sheet. Bake at 400 degrees F for 30 minutes, or until potatoes are tender and golden brown.Sprinkle
with malt vinegar before serving, if desired.
Vegetables
502
POTATO BALLS By JaNae Hay
5 large potatoes; boiled and mashed
3 oz. cream cheese
1/4 cup milk
1 1/2 Tbsp. butter
1/4 cup parmesan cheese
2 1/2 tsp. dried onion soup mix
1/2 tsp salt & pepper
1 egg
1 1/2 cup crushed corn flakes
Mix potatoes with seasonings and make balls. Roll in corn flakes. Bake at 400 degrees and cook for
10-15 minutes.
POTATO ONION BAKE By Lynda Campbell
2 potatoes, peeled and sliced
1 large onion sliced and separated
1/4 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic salt
dash pepper
2 Tbsp butter or margarine
On large sheet of foil, layer 1/3 of potato slices and onion rings. Combine seasonings. Sprinkle 1/3
of mixture. Dot with butter. Repeat making two more layers. Seal foil with double fold. Bake at
350 for 45 minutes or until potatoes are tender. Can be cooked over coals for 50-60 minutes. Serves
4.
POTATOES AUGRATIN By Lee Hurst
6 medium potatoes
2 cans cream of chicken soup
1/4 cup butter
1/2 cup grated cheese
1 pint sour cream
1/3 cup onions; sauté
Boil potatoes. Salt and diced them. Add cream of chicken soup, butter, cheese, onions, and sour
cream. Stir in. Bake for 30 minutes at 350 degrees. Serves 20.
Vegetables
503
POTATOES WITH CHEESE By Trisha Tucker
6-8 potatoes, cooked
1/2 cup sour cream
salt
1/4 cup milk
1/2 cup cheese, grated
Mash potatoes with sour cream, milk, and salt. Place in casserole. Top with cheese. Microwave on
high for 5 minutes, or until cheese melts.
RANCH POTATOES BY Cathy Hanna
Scrub 6 red potatoes, dice them and boil with skins on until tender. Drain and mash.
Add:
1 cup mayonnaise
2 pkg of Hidden Valley Ranch dressing mix
1 cube of butter
enough milk to make them creamy.
RED CABBAGE By Kay Rees
4 Tbsp. Butter
1 onion, chopped
1 medium red cabbage
2 apples
1 tsp. Salt
1/4 tsp. pepper
1/3 cup brown sugar
1/3 cup wine vinegar
juice of 1 lemon
Melt butter, add onion and brown lightly. Core and shred red cabbage. Pare and slice apples. Add
cabbage and apples to pan. Stir in salt, pepper, brown sugar, wine vinegar, and lemon juice. Cover
and simmer for 30 minutes, stirring occasionally. Add 2 tablespoons currant jelly and cook 10 more
minutes. Serves 4.
This is better the second day.
RICE
1 cup rice
2 cups Water
1 Tbsp. Butter
1 tsp. dried onion
Add all ingredients to a heavy pan. Bring to a boil. Reduce heat to very low. Keep covered and
cook for 15 minutes. Turn off heat and let sit for five minutes.
Vegetables
504
RICE By Lee Hurst
1 cup long grained rice
1 cup mushrooms, undrained
1 can French onion soup
1 tsp soy sauce
2/3 stick butter
Bake at 350 uncovered for 1 hour. Place butter on top.
RICE AND BROCCOLI CASSEROLE By Alyce Dansie
2 cups rice (cooked)
2 pkgs chopped broccoli (square pkg)
1 T onion
2 sticks chopped celery
mild grated cheese
1 can cream of chicken soup and 1 can milk
Mix all together and heat
RICE CASSEROLE By Lynda Campbell
2 onions, chopped
2 cans consommé
1 green pepper, diced
1 can mushroom soup
1 cup uncooked rice
1 can mushrooms
Cook onions and peppers in a little vegetable Oil. Brown and add rice, consommé, mushroom soup
(undiluted) and mushrooms. Put in baking disk. Stir with a fork occasionally while baking. Bake at
350 degrees for 1 and a half to two hours.
RICE PILAF By Barbara Paxton
1 1/2 cup long-grain white rice, uncooked
3 cup liquid (chicken or beef broth)
1/4 cup margarine
1/2 cup chopped celery
1/2 cup fresh parsley, chopped
1/3 cup green onion
3/4 cup slivered almonds, blanched
Brown raw rice in butter in pan. Add almonds and chopped vegetables. Pour
in broth and bring to a boil. Pour in casserole dish. Cover and bake 375
for 1 hour. Stir before serving. Serves 6.
Vegetables
505
RICE, FANCY By Sherry Budge
6 oz Uncle Ben’s long grain wild rice; cooked as directed
1/2 cup butter
1 small onion
1 cup fresh mushrooms, sliced
1/2 cup water chestnuts; slices
1/4 cup green peppers; chopped
1/2 cup celery; chopped
3/4 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
While rice is cooking, sauté rest in butter. When done, mix into cooked rice and place in casserole.
Bake, covered, at 325 for 25 minutes.
ROASTED RED POTATOES By Trina Tadje
1 1/2 lbs. red potatoes
1 Tbsp. cornstarch
2 tsp. rosemary
1 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
Preheat oven to 450. Quarter potatoes with skin on and set aside. Combine dry ingredients and
place inside a gallon size Ziploc bag. Add potatoes and shake to coat. Place on baking sheet and
drizzle with olive oil. Bake for 15 minutes, then turn over potatoes. Bake for additional 15
minutes until done.
ROASTED RED POTATES WITH CHEESE By Cara Sullenger
Prep Time: 15 minutes
Total: 1 hour 10 min.
½ cup ranch dressing (whatever kind you want)
½ cup finely shredded Italian style five cheese blend
¼ cup bacon bits
2 lb. small red potatoes, quartered (about 6 cups)
1 Tbs. chopped fresh parsley
Preheat oven to 350° F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss
lightly.
Spoon into lightly greased 13x9-inch baking dish; cover with foil.
Bake 40 minutes. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle
with parsley.Makes 8 servings.
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SCALLOPED POTATO CASSEROLE By Joan Reading
8 cups diced, cooked potatoes; cook in skins
5-6 chopped green onions
4 Tbsp. butter
4 Tbsp. chopped pimentos
2 cans cream of mushroom soup
1 can evaporated milk
Mix in oblong baking pan. Top with 1/2-1 lb. cheese. Bake 30 min. at 350 degrees.
SHOYU RICE By Lee Hurst
1/2 cup rice
1 can French onion soup
1 tsp. soy sauce
1/4 cup mushroom
Place all in casserole dish. Bake at 375 for 45 minutes. Serves 6.
SPINACH RICE CASSEROLE By Kay Rees
1 cup rice, cooked
1 pkg frozen spinach
1 can cream of mushroom soup
1 soup can evaporated milk
2 stalks celery, cut fine
5 green onions chopped
1 lb mild cheddar cheese, grated
Cook rice in two cups water. Let boil. Turn to very low heat and let cook for 15 minutes. Turn off
heat and let sit for five minutes. Cook spinach as directed on package. Mix together. Add
remaining ingredients. Bake for one hour at 300°F.
SQUASH SAUTÉ By Vicki Allan
1/2 teaspoon Olive Oil
3/4 pound Zucchini or yellow squash, Cut in half and then Into 1/4 Inch Slices
2 Green Onions, sliced
2 Tbsp Chicken Stock
garlic
Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini, yellow squash and
onions 2 minutes, stirring frequently. Add stock, salt, and pepper to taste. Continue to sauté another
2-3 minutes, or until squash is tender and liquid is evaporated.
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STUFFED BAKED POTATOES (CONNIE) By Connie Hurst
6 potatoes
3 tablespoon butter
3/4 cups milk
1 salt to taste
1/2 cup sour cream
1/2 cup grated cheese
10 slices bacon; cooked and crumbled
Bake potatoes at 400° for one hour or until done. Cut off tops of potatoes and scoop out. With
mixer, mix butter, milk and salt with potato scooped out of shell. Stir in sour cream, grated cheese
and bacon. Bake at 425° for 15 minutes.
SWEET POTATO APPLE CASSEROLE By Veda Rees
5 sweet potatoes or yams
5 cooking apples
1 cup sugar
3 Tbsp. corn starch
1 cup water or enough to cover
1/2 cup butter or margarine
2 Tbsp. lemon juice
1/2 tsp. salt
Boil sweet potatoes 25 minutes. Cool, skin, and slice. Peel, core and slice apples. In 9x13 casserole
pan, alternatively layer potatoes and apples, ending with potatoes. Combine sugar and corn starch
in sauce pan. Mix in water, butter, lemon juice and salt. Stir and bring to a boil for one minutes.
Pour over potatoes and apples. Bake at 375 degrees for 45 minutes to 1 hour. Serves 10.
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MANNERS Here are manners as passed down from our grandparents
RULE #1: Never do anything until the host does it first
This includes eating, putting your napkin on the table after the meal, and leaving. After all, the host
is paying for the shindig, so at least make him/her feel like (s)he’s in charge.
If you’re not sure what to do, wait and see what your hostess does. If you aren’t sure how an extra
plate or bowl is intended to be used, watch your hostess or your neighbor. Normally, an extra plate
is for salad and/or rolls and an extra bowl for soup or saucy vegetables.
We’ve all gone to a dinner and used our neighbor’s fork, glass, bread plate, or husband. My, how
embarrassing! So here’s a shortcut so that you can know exactly what is yours: (1) Your plate is in
the center. (2) Knives and spoons are on your right, with the knife blade placed towards the table.
The forks and your napkin is on the left. Technically, the napkin should go on the outside of your
forks, rather than under them. (3) Liquids (e.g., your water) go to your right, and solids (e.g., bread
plate) go on your left. Sometimes a dessert spoon or fork is placed at the top of the plate.
In any formal setting, when setting the table, never place a bottle or jar directly on the table.
Ketchup, jam, etc. should be placed in a small serving bowl.
RULE #2: Buttering your bread
1. When using the butter knife from the butter dish (if provided), take some butter and put it on
your plate, not on the bread. Now you have your own little pile of butter and you won’t continually
fish from the communal butter dish. The same is true of jam; it should go on your plate and then be
placed on your bread – never directly from the serving bowl to a roll.
2.Tear a bite-size piece off of your bread.
3.Butter that bite-sized piece from your own little butter pile.
RULE #3: Use your utensils from the outside in
Here is the proper technique for using a fork and knife to cut something. Assuming you are righthanded, hold the fork in your left hand and knife in your right. With the tines facing downward
(curving towards you), hold down an end-piece of whatever you are cutting (let’s assume it’s
meat). Do not hold the knife or fork like a dagger, but rather, place your index finger along the top
of each utensil, holding each at the end. This gives you greater control without looking like you’re
hacking into the poor dead animal. Gently, using a sawing motion, cut the meat near the tines of the
fork, so that you have one bite-sized piece. Then, lay the knife down (without allowing it to touch
the table), and switch the fork (complete with pierced meat) to your right hand. Bring it up to your
mouth, chew quietly, and swallow when the meat is sufficiently masticated. This is called the
American (or Zig-Zag) method of cutting food. The Continental (or European) method consists of
not switching hands, and using the left hand for all fork-related activities.
A fork or spoon should be held from underneath, like a pencil, rather than from the top.
A knife should never be put in your mouth.
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RULE #4: You should never let any utensils, once used, EVER
touch the table again
This includes leaning a fork onto the plate, or using a knife and putting it back in its original place.
The original reason is because the utensil could dirty the tablecloth (a major faux pas) and result in
a cleaning bill for the host. So once a utensil is used, its lifespan is over. Get over it, and leave it on
the plate at all times.
Never put food directly on the table, not even a roll.
RULE #5: Do not put the entire soup spoon in your mouth
Instead, fill a soup spoon about 75% with soup, bring it up to your mouth, and sip it from the side
with as little slurping as possible. When your soup runs low, it’s acceptable to tip your bowl away
from you so that you can capture the last bits of soup, but don’t do that more than twice. And
remember to lower your spoon into your soup gently so that it doesn’t bang the bottom of the bowl.
RULE #6: Passing stuff
If a meal is served family style, take the food closest to you, serve yourself and then pass it to the
right. Make sure that all foods (including condiments) are passed.
Don’t reach. You don’t want to get in the way of people either eating or talking. Not only is it as
impolite, as standing in front of a TV with other people behind you, but there is always the
possibility of upsetting glasses or running your sleeve through someone’s mashed potatoes. Don’t
reach over someone’s plate for something, ask for the item to be passed to you. Shows
consideration
If someone asks for something to be passed to him or her, only reach for it if you are the closest
one to the item. In that case, take the one item and place it directly next to your neighbor. Continue
passing the item in this manner until the original requester has the item. And oddly enough, you are
not allowed to help yourself to the item until the original requester gets a chance at it (after all,
(s)he asked first). When that person is done, you can ask that the item to be passed back to you.
Grandmother Rees would say - You can reach for something as long as you rear end doesn’t leave
the chair.
When serving yourself, don’t worry about getting every single morsel off the serving spoon. Get
what you can by gently shaking it (not hitting the spoon against the plate). Leave the rest.
RULE #7: Salt and pepper
An additional note needs to be made about using salt and pepper: if someone asks you to pass the
salt, do it in the same manner above, but pass BOTH the salt and pepper (even if only one of the
two were asked for). Also, NEVER use salt or pepper on your food until after you have already
tasted it. It’s a huge insult to the cook if you try to add flavor before even tasting it.
Never put anything that has been in your mouth in common food. This includes utensils that you
have put in your mouth or a vegetable/chip that you have bitten off of. No double dipping. One
thing you can do is break the chip in half before dipping or turn the celery stick around so the
freshly cut end goes into the dip (not the end that has been in your mouth). If a plate is provided,
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510
scoop the dip onto the plate and serve yourself from there, rather than dipping directly into the
serving bowl.
Never eat directly off the serving plate. Put the food on your plate first. If a serving utensil is
provided, always use it rather than taking something with your hands.
RULE #8: If you’re not sure whether or not you can eat
something with your fingers, just use a utensil.
Some food can be eaten with your hands, so take the lead of your hostess.
RULE #9: Leaving
You made it through the entire meal, and you are just about ready to leave! Here’s the landing
procedure: place your knife and fork on the plate so that they are parallel to each other, at the
eleven o’clock position (a diagonal from bottom right to top left) with the points facing away from
you.
Excuse yourself when leaving the table. You don’t want people to think that you are tired of their
company. If you must leave the table, make your excuses somewhat obvious and appear to be
pressing. You want to leave people with the impression that you would rather remain at the table
talking with them rather than doing anything else, but the matter at hand is so pressing that it must
be attended to at once.
Rule #10: Mom-isms
Just think of this as the potpourri of things you’ve heard all your life about table manners. Most of
them were 100% correct:
1. Wipe your mouth each time before you take a drink. That way you won’t get floaties in
your water or lipstick/grease on your glass.
2. Don’t tilt or squirm in your chair. Chairs are not built strongly enough to be sat in that
way. Sit up straight. Keep your feet on the floor.
3. Don’t speak with your mouth full of food. Sure, you’ve heard your mother say it a hundred
times, but no one likes to see a ball of masticated meat in your mouth. If you feel you must
speak immediately, if you have only a relatively small bite, tuck it into your cheek with
your tongue and speak briefly. Otherwise, signal that you are chewing and wait to speak
until your mouth is empty.
4. Chew quietly, and try not to slurp. Making noises is not only unappetizing, and distracting,
but it can also interrupt the flow of conversation. Chew with your mouth closed. No one
wants to be grossed out seeing food being chewed up or hearing it being chomped on.
Never burp at the table.
5. Keep bites small. In order to facilitate the above rules, it is smart to keep bite sizes to a
moderate forkful. Cut meat and salad so that it doesn’t hang from your mouth after you
shovel it in. Don’t cut all of your meat at one time, this tends to remind people of feeding
small children - and the messiness associated with this activity.
6. When you bring something to your mouth on a spoon or fork, no food should be left on the
utensil when it leaves your mouth.
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7. When you put food into your mouth, keep the fork or spoon upright (do not turn it upside
down).
8. Eat at a leisurely pace. This rule, besides being good for the digestion, also shows your host
that you want to enjoy the food and the company. Eating quickly and running is sign of
disrespect for the host, as it shows that your focus is on the food and that you would rather
be at home watching the grass grow than passing time with your host.
9. Keep your elbows off the table. You have also heard this one from your mother, ad
infinitum, but in close dining situations it is a vital rule. Elbows take up table space and can
be a danger in knocking plates or glasses. Elbows on the table give you something to lean
on and tend to lull you into slouching. If you must lean on the table a good tactic is to take a
roll or piece of bread into your free hand and rest part of your forearm on the table..
10. Don’t forget please and thank you. These are handy words in most situations, but especially
vital at the table where common courtesies are noticed by everyone present.
11. Don’t make any rude comments about any food being served. It will hurt someone’s
feelings.
12. If the meal is not buffet style, then wait until everyone at your table is served before eating.
It shows consideration.
13. Don’t pick anything out of your teeth, it’s gross. If it bothers you that bad, excuse yourself
and go to the restroom to pick.
14. Always use a napkin to dab your mouth, which should be on your lap when not in use.
Remember, dab your mouth only. Don’t wipe your face or blow your nose with a napkin,
both are gross. Excuse yourself from the table and go the restroom to do those things.
Don’t leave your napkin on your plate. It gets gooey and your hostess will have to pick it
up to throw it away.
15. While in formal settings, someone will take your plate; in informal settings, it is considered
polite to carry your dishes into the kitchen.
16. When eating at someone’s home or as a guest of someone at a restaurant, always thank the
host and tell them how delicious it was, even if it wasn’t. Again, someone took time,
energy, and expense to prepare the food, show your appreciation. If the food was terrible,
you could just say how much you appreciated being invited or how much you enjoyed the
company.
17. When cutting something, keep your elbows as close to your body as possible, so your
neighbor won’t have your elbow in his or her rib.
18. Wipe your fingers and mouth often with your napkin: You don’t want people to see your
greasy fingers and or a dribble of something around the mouth.
19. You may mop up that delicious last bit of sauce remaining on your plate; provided you
spear a small piece of roll or bread on your fork, squish it around in the sauce, and then put
it in your mouth  making sure that it doesn’t drip all over you as you do that.
20. If you are served a certain food in someone’s home that you really dislike, rather than
protesting, just leave it on your plate. If anyone asked why you didn’t touch your food, just
say “I am not hungry” instead of “I hate the fish.” If you are allergic to the food, it is
proper to explain. When coffee is served, if you already have a coffee cup on the table, turn
it upside down to signal that you don’t want any.
21. If a bug/hair appears in your salad, quietly dispatch it and do not point it out because it
might ruin the entire dinner for the rest of the people.
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22. Saying grace. When you are a guest in someone’s home, and grace will be said before the
meal, follow your host’s lead. Don’t eat or drink before the grace has been said.
23. Taking modest portions. As a guest, consider how much food is there and how many guests
there are. You can always go back for more if the food supply is enough.
24. Don’t mix all your food together. Don’t eat all of one thing before taking a bite of
something else.
25. Keep the conversation appropriate for dinnertime. Gross topics should be avoided.
26. Do not touch messy foods with your fingers. If you are having trouble getting the corn on
your fork, it is okay to use a piece of bread to help direct it, but never your fingers.
27. Don’t fish out your favorite item (such as shrimp from a salad). It is meant to be served as
part of the whole salad. It is expensive. When you take more than your share, others don’t
get shrimp on their salad.
28. Don’t paw through the serving bowl finding the best or biggest. Take one that is easy to
select.
29. Once something has been on your plate, don’t return it to the serving bowl.
30. Try not to take more food than you can eat.
31. Have a little bit of everything, even if you don’t like it. It is really tough for the cook to fix
food to everyone’s liking. Unless you have medical reasons for not eating the food, at least
try a little bit. Learn to like a variety of food. Fussy eaters are difficult to accommodate.
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Appetizers
Bacon Wrapped Smokies, 2
Baked Cheddar Vidalia Onion Dip, 2
Baked Onion Dip, 2
Black Bean and Corn Salsa, 3
Cheesecake Ball, 3
Crab Spread, 3
Frozen Fruit Cocktail, 4
Grapefruit and Crab Cocktail, 4
Hot Crab Spread, 4
Italian Cheese Ball, 5
Lion House Stuffed Mushrooms, 5
Little Smokies, 5
Nacho, 5
Party Cheese Ball, 6
Pineapple Cheese Ball, 6
Ranch Dressing Cheese Ball, 6
Seafood Shrimp Ball, 7
Shrimp Cheese BAll, 7
Sour Dough Slices, 7
Vegetable Pizza, 8
Beef
Baked Brisket, 10
Barbecued Brisket, 10
Beef & Vegetable Medley, 11
Chicken Fried Round Steak, 11
Eye of Round Roast, 11
Flank Steak Marinade, 12
Jill's Meatloaf, 18
London Broil, 12
Meat Loaf (Ginny's), 13
Meatballs (Lee), 13
Mushroom Gravy Pot Roast, 14
Party Meatballs, 18
Pepsi Pot Roast, 14
Porcupine Balls (Debbie), 14
Porcupine Meatballs (Jill), 15
Pot Roast, 15
Pot Roast with Potatoes and Gravy, 19
Prime Rib (Nancy), 16
Ranch House Round Steak, 16
Roast Instructions, 20
Russian Beef, 17
Salisbury Steak, 17
Saucy Meat Loaf, 18
Shish Kebabs, 19
Stroganoff(Lynda), 10
Swiss Steak, 20
Tin Foil Pot Roast, 20
Beverages
Almond Punch, 22
Apple Juice Punch, 22
Apricot Drink, 22
Banana Crush, 22
Index
Banana Punch, 23
Banana Slush, 23
Cocoa Mix, 23
Cranberry Punch, 24
Cranberry Wassail, 24
French Chocolate, 24
Great Party Drink, 25
Green Death Freeze, 25
Hot Chocolate Mix, 25
Hot Cocoa Mix, 25
Hot Witches Brew, 26
Lemonade, 26
Lime Slush, 26
Oaho Frappe, 27
Orange Grapefruit Slush, 27
Orange Julius, 27
Raspberry Delight, 28
Raspberry Fruited Punch, 28
Raspberry Punch, 28
Raspberry Sherbet Punch (Mom), 28
Reception Punch, 29
Refreshing Punch, 29
Root Beer, 29
Smoothies, 29
Bread
4H, 31
Banana (Alda), 32
Banana (Joyce), 32
Banana (Lee), 32
Blue Ribbon Honey Wheat, 33
Brandy's Hard White Wheat, 34
Breadsticks, 34
Breadsticks (Soft Rhodes), 35
Buttery Bread Sticks, 35
Cheesy Garlic, 35
Chocolate Zucchini, 36
Cranberry, 36
Danish Potato, 37
Fry, 37
Garlic Cheese Bread, 37
Honey Butter, 38
Lemon, 38
Mexican Spoonbread, 39
Navajo Fry Bread, 39
Potato, 40
Pumpkin, 40
Raspberry Lemon Bread, 41
Sawgrass Cornbread, 42
Shortbread, 42
Soft Pretzels, 42
White, 43
Yummy Old Fashioned Cornbread, 44
Zucchini, 44
Zucchini (Joyce), 45
514
Breakfast
Apple Streusel Muffins, 47
Baked Apple Oatmeal, 48
Buttermilk Syrup, 49
Casserole, 48
Casserole (Stephanie), 49
Cinnamon Bun Pie, 50
Classic Belgian Waffles, 50
Company Strata, 51
Corn Fritters, 51
Cracked Wheat Cereal, 51
Cream Syrup, 52
Crepes, 52, 53
Crepes (Joyce), 52
Deluxe Hot Cakes, 54
Dutch Baby, 54
Dutch Crumb Cake, 55
Funnel Cakes, 56
German Pancakes, 56
German Pancakes (Joyce), 56
Granola, 57
Griddle Cakes, 55
Hash Brown Casserole, 57
Icebox English Tea Muffins, 58
Maple Syrup, 58
Maple Syrup (Peni), 58
Mom's Belgian Waffles, 59
Monkey Bread, 59, 60
Oatmeal Muffins, 61
Oh Boy Waffles, 61
Pancakes (Mary), 62
Pancakes (Sue), 61
Pizza, 49
Popovers, 62
Pumpkin Pancakes, 63
Rice Pudding, 63
Sausage Casserole, 64
Stuffed French Toast, 64
Syrup, 64
Waffles, 64
Wonderful Waffles, 65
Cake
Apple Coffee, 68
Bakers Chocolate One Bowl Brownies, 69
Banana, 69
Better Than Anything, 69
Brownie Pudding, 70
Brownies (Chocolate Sheet Cake), 70
Bundt, 71
Buttermilk Pound, 71
Cake In A Pan, 72
Carol's Chocolate, 72
Carrot, 73
Carrot (Joyce), 73
Carrot (Triple Layer), 74
Cheese Cake For a Crowd, 74
Index
Cherry Chocolate, 75
Cherry Winks, 75
Chocolate Brownies, 76
Chocolate Chip Bundt, 76
Cinnamon Swirl, 77
Crazy Chocolate Cake, 78
Cream Cheese Frosting, 78
Cream Puff Cake, 79
Crumb (Cherri), 80
Dutch Crumb, 80
Fluffy Frosting, 81
Fresh Apple, 81
Frosting for Cake Decorating, 82
Frosting, Smooth'n Creamy, 82
Fudge, 82
Fudge (Lynda), 83
German Chocolate Cream Cheese Brownies, 83
German Coffee, 84
Gold Rush Brownies, 84
Grandma's Chocolate, 85
Hello Dolly, 85
Italian Cream, 86
Jello, 86
Layered Angel Food, 87
Marble Squares, 87
Millionaire Bars, 88
Minute Chocolate Mud, 88
Neiman-Marcus, 89
Oatmeal Chocolate Chip, 89
Peach, 90
Perfect Brownies, 90
Philly Cheesecake Brownies, 91
Poppy Seed (Jill), 92
Pound (Grandma's), 93
PoundCake, 93
Pudding, 94
Pudding Cheesecake, 94
Pumpkin Roll, 95
Pumpkin Spice, 91
Quickie Chocolate, 95
Raspberry Delight, 96
Relief Society Cherry, 96
Snowflake Dream (Merlene), 96
Sour Cream, 97
Sour Cream Wedding Cake, 100
Sundae Pound, 97
Texas (Lori), 98
Texas Sheet Frosting (Connie), 98
Twinkie Filling, 98
Vanilla Texas, 99
Wacky, 99
Candy
Bavarian Mints, 102
Butter Mints, 102
Caramel (applies), 102
Caramel (dipping), 103
515
Cherry Chocolates, 103
Chocolate Covered MInts, 103
Chocolate Dipping, 104
Divinity, 104, 105
English Toffee, 105
English Toffee (Sharon), 105
Four And A Half Minute Fudge, 106
French Almond Nougat, 106
Fudge, 107
Honey, 107
Licorice Caramel, 108
Microwave Caramels, 108
Peanut Brittle, 109
Peanut Butter Balls, 109
Peanut Butter Truffles, 113
Peanut Clusters, 109
Pecan Roll, 110
Raspberry Chocolate Truffles, 111
Recipe For A Good Day, 114
Reese's Peanut Butter Balls, 111
Roasted Peanuts, 112
Salt Water Taffy, 112
Suckers, 112
Truffles, 113
Two Hundred Dollar Fudge, 113
Vinegar, 114
Canning
Alda's Chili Sauce, 115
Apple Pie Filling, 116
Apples Freezing, 115
Frozen Peaches, 116
Frozen Raspberry Jam, 116
How To Preserve A Husband, 116
Lee's Chili Sauce, 117
Miskin's Famous Salsa, 119
Peach-Raspberry Jam, 117
Raspberry Jam, 117
Salsa (Jill), 118
Salsa (Mary), 118
Sun-Dried Tomatoes, 120
Susan's Spaghetti SAuce, 120
Cookies
Almond Butter, 122
Apple Squares, 122
Best Ever Chocolate Chip, 123
Betty Card Cookies, 123
Bob, 124
Chewy Cheesy Lemon Bars, 125
Chewy Gingersnaps, 125
Chocolate Cake Brownies, 126
Chocolate Caramel Bars, 127
Chocolate Chip (Alda), 128
Chocolate Chip (Joyce), 129
Chocolate Chip Carmel Bars, 127
Chocolate Chip Oatmeal, 128
Chocolate Chocolate Chip, 130
Index
Chocolate Crackle, 130
Chocolate Crinkles, 131
Chocolate Drizzle, 132
Chocolate Marshmallow, 133
Coconut Dream Bars, 134
Cowboy, 134
Craisins Oatmeal, 135
Cream Wafers, 135
Crispy Bears, 135
Famous Chocolate Chip, 129
Famouse Chocolate Chip, 136
Flourless Peanut Butter, 137
Frosted Banana, 137
Fudge Cookies, 136
Gingerbread Boys, 138
Grandmother Allan's Sugar, 138
Lemon Bars, 138
Lori's Ginger Snaps, 139
M and M, 140
M&M, 139
Marshmallow-topped Chocolate, 140
Molasses Cream, 141
Mrs. Field's, 141
No Bake, 142
No-Bake, 142
Oatmeal, 143
Oatmeal Bars, 142
Oatmeal Chocolate Chip, 143
Oatmeal Raisin, 144
Oreo, 144
Peanut Blossom, 145
Peanut Butter (Joyce), 146
Peanut Butter (Lori), 145
Peanut Butter Chews, 146
Pinwheel, 146
Pumpkin, 148
Pumpkin Breakfast, 147
Pumpkin Chocolate Chip, 147
Pumpkin Spice Cake, 148
Raisin-Filled, 149
Ranger, 149
Rolled-Cookie Cut-Out, 150
Russian Tea, 150
Scotcher-Roos, 150
Snickerdoodles, 151
Snickerdoodles (Joyce), 151
Soft Ginger, 152
Soft Sugar, 152
Stix and Stones, 153
Sugar, 153, 154
Sugar Cookies, 153
Sugar Molasses, 154
Tiger, 156
Triple Treats, 156
Vanilla Streusel Bars, 157
Waffle (Trisha), 157
516
White Chocolate Chip With Macadamia, 158
White Sugar Crunchies, 158
Yummy Raspberry Cheesecake Bars, 155
Desserts
Alda's Ice Cream, 159
Amazing Chocolate, 160
Apple Crisp, 160
Baked Cheesecake, 161
Best Bread Pudding, 163
Blueberry Crumble, 162
Bread Pudding, 162
Brownies, 163, 165
Brownies, Chocolate Cake, 164
Brownies, Chocolate Cake (Ruby), 164
Butter Sauce, 165
Candy Corn Puffs, 166
Caramel Corn, 167
Caramel Fondue, 166
Caramel Frosted Bars, 167
Caramel Glazed Raspberry Creme Brulee, 168
Caramel Ice Cream Topping, 166
Carameled Popcorn, 166, 167
Cheesecake, 169
Cheesecake (Miskin), 169
Cheesecake (Oreo Cookie), 170
Cheesecake Ball, 169
Cherry Angel, 170
Cherry Cheesecake Tarts (Connie), 171
Cherry Delight, 171
Chocolate Berry Trifle, 172
Chocolate Caramel Delights, 172
Chocolate Chip Blondies, 172
Chocolate Mousse, 173
Chocolate Pudding (Kathy), 174
Chocolate Sauce (Alda), 174
Chocolate Turtle Cheesecake, 175
Chocolate-Pecan Brownies, 173
Cream Puffs, 175, 176
Debbie's Cheesecake, 177
Easter Lilies, 178
Easy Chocolate Cheesecake, 179
Easy Triffle, 179
Eclairs, 180
English Triffle, 180
Exceptional Brownies, 181
Four Layer, 181
French Quarter Beignets, 182
Fresh Fruit Ice Cream, 182
Frozen Banana Split, 183
Frozen Red Raspberry, 183
Fruct Tort Boden, 184
Fruit Pizza, 184
Fruit Pizza (Kim), 185
Fudge Brownies, 185
Fudgesicles, 185
Great Popcorn, 185
Index
Hot Bananas Foster, 186
Ice Cream Pie, 186
Indoor Smores, 186
Instant Strawberry Cheesecake Parfait, 187
Lazy Day Cobbler, 187
Lemon Bars, 187
Lemon Filling for Easter Lilies, 178
Marble-Top Walnut Bars, 188
Microwave Caramel Corn, 188
Mint Brownies, 189
Mom's Cheesecake, 189
Munchies, 190
Orange Sauce, 190
Oreo Ice Cream, 190
Peach, 193
Peach Cobbler, 191, 192
Peach Cobbler (Deb), 191
Peach Crisp, 192
Peanut Butter Bars, 193
People Puppy Chow, 194
Pineapple Medley, 194
Pudding Cheesecake, 195
Pumpkin Pie Squares, 195
Pumpkin Squares, 196
Raspberry Cobbler, 196
Raspberry Ice Cream, 197
Raspberry Sauce, 197
Refreshing Dessert, 197
Refreshing Ice Cream, 197
Rhubarb Crisp, 198
Rhubarb Crisp (Joyce), 199
Rice Crispy Treats, 199
Spicy Donuts, 200
Spudnuts, 200
Strawberry Rhubarb Crunch, 201
Sugar Chex Mix, 201, 202
Sugared Popcorn, 201
Surprise Party Mix, 202
Three Layer Pie, 202
Tiffani's Ice Cream Dessert, 203
Toasted Snow Squares, 203
TV Mix, 204
Very Best Blonde Brownies, 204
Yorkshire Pudding, 205
Yummy Caramel Corn, 205
Dutch Oven
Barbecued Ribs and Chicken, 208
Butterscotch Sticky Buns, 208
Cake (Kathy), 209
Chicken (Jill), 209
Chocolate Pudding CAke, 209
Cobbler, 209
Cobbler (Jill), 210
Fried Chicken, 210
Pineapple Upside Down Cake, 210
Potatoes, 210
517
Potatoes (Jill), 211
Rhodes Dough Rolls, 211
Rolls, 211
Sweet And Sour Over Rice, 212
Fish
Baked Salmon, 214
Barbecue Salmon, 214
Crispy Fish Tacos, 249
Flounder Francese, 215
Grilled Garlic Shrimp, 215
Grilled Shark To Die For, 216
Halibut Augratin, 216
Honey Glazed Salmon, 217
Lemon Sauce For Fish, 217
Red Snapper Almandine, 217
Salmon (Skip), 218
Shrimp Creole, 218
Shrimp in Tomato Feta Sauce, 219
Snow Crab Clusters, 219
Main Dish
Baked Meatballs, 222
Barbecued Chicken Pizza, 222
Beanie Wienie, 222
Beefy Cornbread Casserole, 223
Broccoli Alfredo Pizza, 223
Broccoli and Cheese Spuds, 224
Broccoli Quiche, 224
Calzones, 225
Cheesy Calzones, 226
Chinese Hamburger, 226
Corn and Beef Blintzes, 227
Crock Pot Lasagna, 227
Curry, 228
Danish Meat Balls, 229
Dinner In A Pumpkin, 229
Family Favoirte Casserole, 230
Family Size Party Special, 230
French Bread Pizza, 224
Meat Pies, 231
One Dish Meal, 231
One-Pan Chicken and Potato Bake, 232
Party Pups, 232
Pepperoni Chicken RollUps, 233
Pizza Crust, 233
Pizza Dough, 234, 235
Pizza Dough (Debbie), 234
Pizza Dough (Trisha), 234
Samosa Roll, 236
Sausage Casserole, 236
Shepherd's Pie, 237
Steak and Peppers, 237
Supreme Pizza Lasagna, 237
Tator Tot Casserole, 238
Tuna Casserole, 238
Turkey Pot Pie, 239
Wienerschnitzel, 240
Index
Mexican
Black Bean Mango Salsa, 257
Brown Bag Burritos, 242
Cheese Enchiladas, 243
Chicken Enchilada Casserole, 245
Chicken Enchilada Soup, 245
Chicken Enchiladas, 243, 244
Chicken Fajitas, 246
Chicken Fajitas (Mindy), 246
Chicken Sopa, 247
Chili Verde, 247
Chimichangas, 248
Crispy Fish Tacos, 249
Enchiladas, 250
Fajitas, 250
Fresh Salsa or Pico De Gallo, 251
Fried Rice, 269
Guacamole, 251
Honey Lime Enchiladas, 252
Mexica Holiday Salad, 255
Mexican Casserole, 252, 253
Mexican Lasagna, 254
Mexican Rice, 254
Nachos, 255
Refried Beans, 256
Salsa, 256
Sante Fe Chicken, 257
Sour Cream Enchiladas, 257
Sour Cream Enchiladas (Rebecca), 258
Stackups, 254
Taco Bake, 258
Taco Chicken Dish, 258
Taco Soup, 260
Taco Time Dinner, 259
Tacos (Leah), 259
Tostadas, 260
Miscellaneous
Beau Monde Seasoning, 262
Drain Cleaner, 262
Dry Onion Soup Mix, 262
Finger Jell-O, 262
Glass Cleaner, 262
Great Play Dough, 263
Italian Seasoning, 263
Peanut Butter Playdough, 263
Play Dough, 263
Pumpkin Seeds, 264
Whiten Socks, 264
Oriental
Batter For Sweet And Sour, 265
Beef and Broccoli, 266
Chicken Stir Fry With Orange Glaze, 267
Chicken Teriyaki, 267
Chinese Fried Rice, 268
Chinese Green Beans, 268
Easy Ham Stirfry, 269
518
Fried Rice, 269
Ginger Root, 269
Jill's Beef'n'Brocolli Stir Fry, 270
Korean Beef, 270
Nut Chicken, 271
Nutty Beef Stir Fry, 271
Pad Thai, 272
Sante Fe Stir Fry, 273
Stir Fry, 273, 274
Stir Fry (Steve), 274
Stir Fry Beef, 275
Sukiyaki, 275
Sweet And Sour, 276
Sweet And Sour Pork, 276
Sweet n' Sour Sauce, 277
Teriyaki Chicken, 277
Thai Chicken Sesame Noodles, 277
Tiny Spicy Chicken, 278
Won Tons, 278
Pasta
Baked Spaghetti, 279
Baked Stroganoff, 280
Baked Zita, 280
Bow Tie with Pesto, 280
Cheesy Mostaccioli, 281
Chicken and Spinach Lasagna, 281
Chicken Cordon Bleu Pasta, 282
Chicken Pasta Supreme, 282
Chicken Tetrazzini, 283
Chicken w/Spinach, 283
Easy Cheese Lasagna, 284
Fettuccine Alfeta, 284
Fettuccine Alfredo, 292
Fettuccine Alfredo, 284
Fettuccini Alfredo, 285
Homemade Noodles, 285
Italian Chicken, 285
Italian Chicken Noodles, 285
Italian Stuffed Shells, 286
Lasagna, 286
Lasagna, 288
Lasagna (JaNae), 287
Lasagna (Lynda), 287
Lemon Spaghetti, 289
Linguine and Vegetables, 289
Macaroni and Cheese, 290
Macaroni Casserole, 290
Mac-N-Cheese, 290
Manicotti, 291
Old Spaghetti Factory Pesto Dressing, 291
Pasta With Olive Pesto, 292
Pesto Sauce, 281
Shells With Chicken And Broccoli, 292
Shrimp in Tomato Feta Sauce, 293
Spaghetti With Creamy Clam Sauce, 293
Stuffed Manicotti, 294
Index
Tuscan Chicken Cavatappi, 295
Twenty Minute Tomato Sauce, 296
White Pasta Sauce, 296
Pies
Alda's Pumpkin, 297
Angel, 298
Apple Pie In A Sack, 299
Apple Pie Topping, 298
Avis' Rhubarb, 314
Banana Cream, 299, 300
Banana Cream (Mom), 300
Blueberry, 300
Cherry, 301
Cherry Cheesecake Tarts, 301
Chocolate (Leah), 303
Chocolate Cream, 301
Chocolate Dream Whip, 302
Chocolate Lovers' Cheese, 302
Cream Pie Or Pudding, 303
Crust (Joyce), 312
Crust (Lee), 311
Crust (Lorraine), 312
Crust (Mom), 312
Egg And Vinegar Pie Crust, 304
Fresh Apple, 304
Fresh Fruit, 304
Frozen Berry, 305
Frozen Lemon, 305
Grandma Cannard's Squash, 306
Grandma Hopkins' Pumpkin, 306
Grandma's Best Ever Pumpkin, 305
Holiday Mint, 306
Ice Cream Pudding or Pie, 307
Key Lime Pie, 309
Lemon, 307, 308
Peach, 309, 310
Peanut Butter Chocolate Mousse, 310
Pecan, 311
Pecan Tarts, 311
Pumpkin (Cheryl), 313
Raspberry, 313
Reese's Peanut Butter Chocolate, 313
Rhubarb, 314
Strawberry, 314
Vanilla Cream Filling, 315
White Chocolate Cheesecake, 315
Pork
Awfully Easy Barbecued Ribs, 317
Barbecue Rub, 318
Barbecued Pork Chops (JaNae), 317
Barbecued Ribs (Cindy), 318
Barbecued Ribs (Debbie), 318
Barbecued Ribs (LaRue), 319
Barbecued Ribs (Lee), 319
Barbecued Ribs (Lori), 318
Barbecued Ribs (Lynda), 318
519
Broiled Pork Chops, 319
Famous Ribs, 324
Grilled Honey-Glazed Pork Tenderloin, 320
Ham And Cheese Casserole, 321
Ham Casserole, 321
Ham Loaf, 320
Ham with Pineapple Glaze, 322
Honey Ham, 321
Italian Sausage, 322
Layered Pork Chops, 322
Marinated Pork Chops, 323
Pork Chop Casserole, 323
Pork Chops And Scalloped Potatoes, 323
Roasted, 324
Sausage Rolls, 324
Spareribs, 325
Sweet and Sour Pork, 325
World's Best Pork Chops, 325
Poultry
Alda's Fried Chicken, 327
Avocado Tapenade Chicken, 328
Bacon Chicken Bake, 328
Bacon-Wrapped Teriyaki Skewers, 329
Barbecued Chicken (Steve), 329
Beer 'N Batt Chicken, 329
Broccoli Chicken Casserole (Jill), 330
Broccoli Chicken Casserole (Lori), 330
Broiled Orange Chili Chicken Breasts, 331
Chicken A La King, 332
Chicken Breasts With Chipped Beef, 332
Chicken Broccoli Casserole, 331
Chicken Broccoli Casserole (Debbie), 333
Chicken Cacciatore, 333
Chicken Cashew, 334
Chicken Casserole, 332, 334, 335
Chicken Cordon Bleu, 335
Chicken Crepes, 336
Chicken Divan, 336
Chicken Divine (Vicki), 337
Chicken In The Garden, 337
Chicken Parmesan (JaNae), 337
Chicken Pillows, 338
Chicken Pot Pie, 339
Chicken Rice Roger, 340
Chicken Scampi, 340
Chicken Veracruz, 341
Couscous, 341
Cream Cheese Chicken, 342
Crispy Parmesan Chicken, 342
Current Chicken, 343
Curry, 343
Easy Bake Chicken And Rice, 343
Easy Teriyaki Chicken, 344
Fried Chicken, 344
Grandma's Chicken, 344
Grilled Chicken & Peaches, 345
Index
Hawaiian Chicken, 345
Hay Stacks (Carol), 346
Hay Stacks (Lori's Favorite), 346
Island Chicken, 347
Jamaican Jerk Chicken, 348
Lemon Pepper Chicken (Kathy), 349
Lemon Pepper Chicken (Zorba), 350
Marinade (Steak, Chicken, or Fish), 350
Marinated Chicken, 351
Mediterranean Chicken Breasts, 351
Oven Chicken And Linguine, 352
Oven Fried Chicken, 352
Parmesan Chicken, 352
Pineapple Chicken, 353
Poppy Seed Chicken, 353
Ranch Chicken, 353
Ruby Chicken, 354
Savory Chicken Squares, 354
Shrimp Or Chicken With Rice, 355
Sour Cream Chicken, 355
Spicy Baked Chicken, 355
Summer Chicken, 356
Sweet and Sour Chicken, 356
Swiss Cheese CHicken, 356
Swiss Chicken Cutlets, 357
Thai Chicken Sesame Noodles, 277
Turkey BBQ, 357
Turkey Casserole, 358
Turkey Casserole (Marcia), 357
Turkey Dressing, 358
Turkey Dressing (Alda), 359
Turkey Dressing Sausage Stuffing (Debbie), 359
Turkey Stuffing Casserole (Lori), 359
Turkey Stuffing Supreme, 360
Quick Meals
Asian Lettuce Wraps, 424
Baked Meatballs, 222
Barbecued Chicken (STEVE), 329
Beanie Wienie, 222
Cheesy Chicken Chowder, 461
Chicken Noodle Soup, 463
Condo Chicken Sandwiches, 429
Crispy Fish Tacos, 249
Damon's Wraps, 440
Fajitas, 250
Flounder Francese, 215
Grilled Chicken & Peaches, 345
Haystacks, 346
Hearty Chili, 470
Hero Wraps, 440
Honey Glazed Salmon, 217
Italian Place Sandwiches, 432
Lemon Spaghetti, 289
Mexican Stackups, 254
Mexico Holiday Salad, 255
Monte Cristo Sandwiches, 432
520
Snow Crab Clusters, 219
Taco Soup, 260
Wraps, 439
Rolls
2 Hour Rolls, 362
Bacon Appetizer Crescents, 362
Baking Powder Biscuits, 362
Braided Almond Ring, 363
Bran Muffin Mix, 364
Bunny Buns, 365
Butterflake, 366
Butterhorn, 366
Cinnamon, 367
Cloud, 367
Crescent, 368
Crescent (2), 368
Dinner, 369
Greg's Bran Muffins, 369
Icebox Butterhorns, 370
Lori's Mom's, 370
Melt In Your Mouth, 371
Mom's Cinnamon, 372
Never Fail Buns, 373
Old-Fashioned Biscuits, 373
Orange, 373, 375
Orange Refrigerator, 374
Out Of This World, 376
Parker House (Emma), 376
Poppy Seed Cake (Jill), 377
Potato, 377
Queen Muffins, 378
Quick Sticky Buns, 378
Rhodes Orange, 379
Rich Dinner, 379
Scones, 379
Sticky Buns, 380
Streusel Muffin Topping, 380
Sweet, 380
Sweet Muffins, 372
Salad
24 Hour Green, 382
48 Hour, 382
7 Layer, 383
7-Up, 383
Alda's Cucumbers, 383
Alda's Jello, 384
Alda's Vinegar Cucumbers, 384
Athenos Greek Salad, 384
Aunt Kim's Layered Jell-O, 385
Balsamic Dressing, 385
Bow Tie Pasta, 385
Broccoli, 386
Caesar Cobb, 386
Cauliflower Broccoli, 386
Chicken, 388, 389
Chicken Noodle, 390
Index
Chicken Pasta, 387, 388, 392
Chicken Sesame Pasta, 389
Chinese Chicken, 390
Chinese Chicken (Joyce), 391
Chinese Noodle, 391
Christmas Cinnamon Jello, 392
Christmas Layered Jell-O, 392
Cole Slaw, 393
Cookie, 393
Cran Rasoberry, 394
Cranberry, 393
Cranberry Broccoli, 393
Croutons, 394
Cucumber, 394, 395
Debbie's Wonderful, 396
Five Minute Fruit, 396
Fresh Green Bean, 397
Frog Eye, 397
Frozen Fruit (Grandma Great's), 398
Frozen Fruit (Kim), 398
Frozen Fruit Delight, 398
Fruit (Fresh), 399
Fruit and Cabbage, 399
Fruit Salad (Sour Cream), 399
Fruit Salad Dressing, 400
Garden Tabbouleh, 400
Grape Pasta, 400
Greek, 401
Greek Pasta, 401
Green Orange Dressing, 401
Hot Chicken, 402
Italian Vegetable, 402
Jeff's, 403
Keebler Fudge Fruit, 403
Layered Lettuce, 404
Lemon Jello, 404
Macaroni (Leah), 405
Macaroni And Shrimp, 405
Maddox Dressing, 406
Mammy Macaroni Salad, 406
Mandarin, 406
Mardarin Orange Jello, 407
Marinated Bean, 407
Marinated Vegetables, 407
Mediterranean Pasta, 408
Mom's Potato, 408
Orange Jello, 408
Oriental, 410
Oriental Chicken, 409
Oriental Chicken (Cherri), 409
Orzo, 410
Pasta (Carol), 410
Pasta Vegetable, 411
Pecan and Feta, 411
Poppy Seed Dressing, 411
Raspberry, 412
521
Raspberry Cream Cheese Jello, 412
Raspberry Jello, 412
Raspberry Tossed, 412
Red Cabbage, 413
Rush And Crush, 413
Russian Dressing, 414
Russian Dressing (Joyce), 414
Salad De Maison, 415
Snickers, 415
Spinach, 415, 416
Spinach Salad Delight, 416
Strawberry Hint, 417
Strawberry Salad, 417
Summer Chopped, 417
Taco, 418
Taco (Jana), 418
Teriyaki Pasta Spinach, 418
Three Bean, 419
Tomato Cucumber Marinade, 419
Triple Pasta, 420
Trisha's, 420
Wilted Spinach, 421
Sandwiches
Asian Lettuce Wraps, 424, 438
Barbecue Pork, 425, 426
Barbecued Beef, 425
Barbecued Chicken, 425
Barbecued Pulled Pork, 426
Barbeque Beef, 424
BBQ (Lee), 427
BBQ (Lynda), 427
BBQ Pork, 427
Best Chicken Salad, 428
Blue Cheese Burgers, 428
Chicken Pesto, 429
Condo Chicken, 429
Fluffernutter, 429
French Dip, 430
French Dip (Jill), 430
Greek Salad, 430
Ham&Cheese Sliders, 431
He-Man BBQ, 431
Hot Meatball, 431
Italian Place, 432
Monte Cristo, 432
Pork Lettuce Wraps, 439
Pulled Pork, 433
Shepherd's Bread, 434
Sloppy Joes, 434
Southwester Pork Wraps, 435
Stroganoff, 435
Sweet Pork, 436
Teriyaki Slow-Cook, 436
Tiny Turkey (Shower), 437
Wraps, 439
Wraps - Hero, 440
Index
Wraps - Mexican Chicken, 440
Wraps (Damon), 440
Sauces/Dips
7 Layer Dip, 441
Apple Dip, 441
Apple Toffee, 441, 442
Artichoke, 442
Artichoke Chile, 442
Basic Tomato Sauce, 443
Caramel Toffee Dip, 442
Chili Con Queso, 443
Chocolate Fudge, 444
Chocolate Sauce, 444
Clam Dip, 444
Cowboy Caviar, 445
Creamy Fruit Salad Dip, 445
Cucumber and Herb Dip, 445
Dill Dip, 445
Dill Weed Dip, 446
Fresh Salsa, 446, 447
Fruit Dip, 447, 448
Guacamole Dip, 448
Hot Artichoke, 443
Hot Fudge (Lynda), 448
Hot Fudge Recipe, 448
Hot Fudge Topping, 448
Hot Spinach Artichoke Dip, 449
Labneh Dip, 449
Layered Chip Dip, 450
Seafood Dip, 450
Shrimp Cocktail Dip, 450
Shrimp Dip, 450, 451
Spinach and Artichoke Dip, 451
Spinach Artichoke (Carol), 450
Spinach Artichoke (Lauren's Shower), 449
Spinach Dip, 451
Spinach Dip (Sue), 452
Strawberry Fruit Sauce, 452
Taco Dip, 452
Vegetable Dip, 453
Soups
Baked Potato, 455
Beef Barley, 456
Beef Stew, 456
Beefy Vegetable, 457
Bratten's Boston Clam Chowder, 458
Broccoli, 458
Build Your Own, 459
Carol's Oven Stew, 459
Cauliflower, 460
Cauliflower (Alda), 460
Cheesy Chicken Chowder, 461
Cheesy Vegetable Chowder, 461
Chicken and Wild Rice, 462, 466
Chicken Klusky Noodle, 463
Chicken Noodle, 463, 464, 465
522
Chicken Noodle (Cherri), 464
Chicken Noodle (Debbie), 465
Chicken Tortellini, 465
Chili (Carol), 467
Chili (Kay), 467
Chili (Lee), 467
Crockpot Stew, 468
Curried Chicken And Pasta, 468
Easy Chili, 469
Easy Soup, 469
Fresh Tomato, 469
Hamburger Soup, 470
Hearty Chili, 470
Italian Soup with Tortellini, 479
Los Patios Cheese, 471
Macaroni, Hamburger Tomato, 471
Minestrone, 473
Minestrone (Carol), 473
Minestrone (Gerianne), 472
Minestrone (Joyce), 472
Onion Soup Mix, 473
Onion, Ham, And Cheese Chowder, 474
Oven Beef Stew, 474
Oven Stew, 474
Potato, 475
Potato Cheese, 475
Quick Danish, 476
Ramen Broccoli, 476
Sauerkraut, 477
Seafood Bisque, 477
Soup Casserole, 477
Tex-Mex Chili, 478
Tortellini, 478
Tortilla, 479
Turkey (Deb), 480
Ukrainian Borsch, 481
Vegetable, 483
Vegetable Beef, 482
Vegetable Cheese Chowder, 482
White Chili, 484
White Chili (Joyce), 484
Wild Rice And Chicken, 483
Vegetables
Asparagus, 488
Au Gratin Potatoes (Barbara), 488
Award Winning Baked Beans, 489
Baked Brown Rice, 489
Baked Onions, 490
Broccoli, 490
Broccoli And Rice Casserole, 490
Brown Rice Mushroom Pilaf, 491
Butter Baked Taters, 491
Caramelized Butternut Squash, 491
Cauliflower Bake, 492
Cheesy Potatoes, 492
Index
Creamed Onions, 492
Crumb Green Beans, 493
Crusty New Potatoes, 493
Dave's Danger Beans, 493
Deluxe Mashed Potato, 494
Eggplant Parmesan, 494
Fancy Green Beans, 494
Fresh Green Beans, 495
Fried Potatoes, 495
Funeral Potatoes, 495
Garlic Potatoes, 495
Gingered Carrots, 496
Grated Potatoes, 496
Green Bean Casserole, 496
Green Beans, 496
Green Beans And Bacon Casserole, 496
Green Beans Toasted Almonds, 497
Green Beans with Bacon, 497
Hollandaise Sauce, 497
Home Style Brown Rice Pilaf, 498
Lion House Baked Beans, 498
Low-Fat Chicken Primavera Baked Potatoes, 499
Marinated Tomatoes, 499
Mashed Potatoes Deluxe, 499
Mediterranean Vegetables, 500
Microwaved Carrots, 500
Mom's Baked Beans, 500
Mushroom Rice, 501
Onion Rings, 501
Orange Green Beans, 501
Oriental Asparagus, 487
Original Ranch Mashed Potatoes, 502
Oven Baked Zesty Potatoes, 502
Oven-Fried Potatoes, 502
Potato Balls, 503
Potatoes Augratin, 503
Potatoes With Cheese, 504
Potato-Onion Bake, 503
Ranch Potatoes, 504
Red Cabbage, 504
Rice, 504, 505
Rice and Broccoli Casserole, 505
Rice Casserole, 505
Rice Pilaf, 505
Rice, Fancy, 506
Roasted Red Potatoes, 506
Roasted Red Potatoes with Cheese, 506
Scalloped Potato Casserole, 507
Shoyu Rice, 507
Spinach Rice Casserole, 507
Squash Saute, 507
Stuffed Baked Potatoes (Connie), 508
Sweet Potato Apple Casserole, 508
523