collected through the years cookbook

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Collected Through TheYears

Kathy L Pugh

Within These Pages Lies A Lot Of Love...

The pages you are about to read are written with a lot of love throughout the years.These recipes have been collected from friends, family, co-workers, etc. I've had a lot of laughsand some tears along the way but it's all been done with love and that is how I'd like to passthese recipes on to you. I can only hope that you get as much enjoyment from them as I have.There are also so many memories to go with each one. With a little luck, you'll have those aswell. Enjoy!

Recipe Index

Appetizers and SnacksBeef Roll Ups................................................................................................................................................. 8Caramel Dip................................................................................................................................................... 9Corn Chex Party Mix...................................................................................................................................... 10Crab Rangoon............................................................................................................................................... 11Crabmeat Spread.......................................................................................................................................... 12Cucumber Spread.......................................................................................................................................... 13Curry Dip........................................................................................................................................................ 14Dill Dip........................................................................................................................................................... 15Fresh Fruit Dip............................................................................................................................................... 16Nancy's Cheese Ball...................................................................................................................................... 17Nieman Marcus Spread................................................................................................................................. 18Original Chex Mix.......................................................................................................................................... 19Pinwheels...................................................................................................................................................... 20Potato Skins................................................................................................................................................... 21Rye Party Dip................................................................................................................................................. 22Shrimp Dip..................................................................................................................................................... 23Spinach Dip................................................................................................................................................... 24Vegetable Dip................................................................................................................................................ 25Vegetable Pizza............................................................................................................................................. 26Zucchini Jam.................................................................................................................................................. 27

Salads7-Layer Salad................................................................................................................................................ 29Ambrosia........................................................................................................................................................ 30Bacon, Apple, Spinach Salad........................................................................................................................ 31Banana Split Salad........................................................................................................................................ 32Cauliflower ~ Lettuce Salad........................................................................................................................... 33Cranberry Salad............................................................................................................................................. 34Creamy Cucumber Salad.............................................................................................................................. 35Creamy Fruit Salad........................................................................................................................................ 36Frozen Cole Slaw.......................................................................................................................................... 37Frozen Salad................................................................................................................................................. 38Ham and Mandarin Salad.............................................................................................................................. 39Pastachio Salad............................................................................................................................................. 40Shelly's Jello Salad........................................................................................................................................ 41Waldorf Salad................................................................................................................................................ 42Yum Yum Salad............................................................................................................................................. 43

Main DishesBaked Spaghetti............................................................................................................................................ 45Baste for Ham................................................................................................................................................ 46Caramelized Pork Slices................................................................................................................................ 47

Cashew Chicken............................................................................................................................................ 48Chicken and Dumplings................................................................................................................................. 49Chicken Cacciatore........................................................................................................................................ 50Chicken Chilaquiles Casserole...................................................................................................................... 51Chili Pie.......................................................................................................................................................... 52Connecticut Beef Supper............................................................................................................................... 53Creamy Baked Chicken Breasts.................................................................................................................... 54Creamy Curried Chicken............................................................................................................................... 55Garlic Chicken............................................................................................................................................... 56Garlic Shrimp................................................................................................................................................. 57General Tso's Chicken................................................................................................................................... 58General Tso's Chicken................................................................................................................................... 59GENERAL TSO'S CHICKEN......................................................................................................................... 60Gyoza............................................................................................................................................................ 61Homemade Chili............................................................................................................................................ 62Honey Lemon Oven Fried Chicken................................................................................................................ 63Hunter Style Chicken..................................................................................................................................... 64Indian Spaghetti............................................................................................................................................. 65Kathy's Noodle Dish....................................................................................................................................... 66Make-Ahead Fajitas....................................................................................................................................... 67Max's Specialty.............................................................................................................................................. 68Mock Duck..................................................................................................................................................... 69Mom's Enchiladas.......................................................................................................................................... 70Peachy Chicken Casserole............................................................................................................................ 71Pork Chop Bake............................................................................................................................................. 72Pork Loin Roast............................................................................................................................................. 73Sesame Chicken............................................................................................................................................ 74Shrimp Scampi.............................................................................................................................................. 75Sloppy Joes................................................................................................................................................... 76Southern Chicken Casserole......................................................................................................................... 77Spicy Szechwan Chicken.............................................................................................................................. 78Stuffed Rock Cornish Hens........................................................................................................................... 79Sweet and Sour Pork..................................................................................................................................... 80Sweet and Sour Sauce.................................................................................................................................. 81Sweet And Spicy Beef Fajitas........................................................................................................................ 82Tuna Cheesies............................................................................................................................................... 83Veal Parmesan.............................................................................................................................................. 84

SidesBaked Acorn Squash..................................................................................................................................... 86Broccoli Casserole......................................................................................................................................... 87Broccoli Cheese Casserole........................................................................................................................... 88Cheese-Rice-Broccoli-Casserole................................................................................................................... 89Crab Rangoon............................................................................................................................................... 90Cranberry Relish............................................................................................................................................ 91Double Baked Potatoes................................................................................................................................. 92Easy Potatoes................................................................................................................................................ 93Easy Rice Casserole..................................................................................................................................... 94Fried Rice...................................................................................................................................................... 95Green Bean Casserole.................................................................................................................................. 96Hot German Potato Salad.............................................................................................................................. 97Quick Baked Beans....................................................................................................................................... 98Refrigerator Pickles....................................................................................................................................... 99Sauteed Dumplings (Gyoza or Pot Stickers)................................................................................................. 100Scalloped Potatoes........................................................................................................................................ 101Sweet Potato Casserole................................................................................................................................ 102

Soups and SandwichesBacon Potato Chowder.................................................................................................................................. 104Cream of Potato Soup................................................................................................................................... 105Quick Onion Soup.......................................................................................................................................... 106

Breads60-Minute Rolls.............................................................................................................................................. 108Banana Bread................................................................................................................................................ 109Banana Nut Bread......................................................................................................................................... 110Blueberry Muffins........................................................................................................................................... 111Cheese Garlic Biscuits................................................................................................................................... 112Coffee Can Bread.......................................................................................................................................... 113Corn Chex Party Mix...................................................................................................................................... 114Cranberry Nut Bread...................................................................................................................................... 115Cranberry Orange Tea Bread........................................................................................................................ 116Egg Noodles.................................................................................................................................................. 117Homemade Buns........................................................................................................................................... 118Mini Cinnamon Rolls...................................................................................................................................... 119Nut Bread....................................................................................................................................................... 120Orange Coffee Cake...................................................................................................................................... 121Original Chex Mix.......................................................................................................................................... 122Pancakes....................................................................................................................................................... 123Pizza Crust.................................................................................................................................................... 124Pretzel Dough................................................................................................................................................ 125Refrigerator Rolls........................................................................................................................................... 126

DessertsApple Cobbler................................................................................................................................................ 128Banana Split Cake......................................................................................................................................... 129Blueberry Delight Torte.................................................................................................................................. 130Bread Pudding............................................................................................................................................... 131Butter Nut Drops............................................................................................................................................ 132Caramel Corn................................................................................................................................................ 133Cherry Banana Cobbler................................................................................................................................. 134Cherry Cheesecake Wreath.......................................................................................................................... 135Chewy Walnut Squares................................................................................................................................. 136Chocolate Caramel Bars................................................................................................................................ 137Chocolate Ice Cream Sundae Pie................................................................................................................. 138Dad's Apple Crumb Pie.................................................................................................................................. 139Date Nut Kisses............................................................................................................................................. 140Deep Dish Apple Pie...................................................................................................................................... 141Dessert Pizza................................................................................................................................................. 142Dirt Cake........................................................................................................................................................ 143Doctor Bird..................................................................................................................................................... 144Easy Divinity.................................................................................................................................................. 145Easy Homemade Ice Cream with Oreo Cookies........................................................................................... 146Easy Pecan Pie............................................................................................................................................. 147Food Of The Gods......................................................................................................................................... 148Friendship Cake (30 day).............................................................................................................................. 149Gooey Butter Cake........................................................................................................................................ 150Gooey Butter Cake........................................................................................................................................ 151Heath Bar Cake............................................................................................................................................. 152Honey Spice Cake......................................................................................................................................... 153Hot Fudge...................................................................................................................................................... 154Hummingbird Cake........................................................................................................................................ 155

Lemon Cake.................................................................................................................................................. 156Light~N~Fruity Pie......................................................................................................................................... 157M & M Cookies.............................................................................................................................................. 158Microwave Sea Foam Divinity....................................................................................................................... 159Millionaire Pie................................................................................................................................................ 160Minute Chocolate Sauce................................................................................................................................ 161Miracle Cheese Cake.................................................................................................................................... 162Mrs Fields Chocolate Chip Cookies............................................................................................................... 163Oatmeal Drop Cookies.................................................................................................................................. 164Oreo Dessert................................................................................................................................................. 165Original Nestle Toll House Cookies............................................................................................................... 166Peanut Brittle................................................................................................................................................. 167Peanut Butter Cookies................................................................................................................................... 168Peanut Butter / Honey Drop Cookies............................................................................................................. 169Pecan Pie...................................................................................................................................................... 170Pineapple Upside-Down Cake....................................................................................................................... 171Popcorn Balls................................................................................................................................................. 172Pumpkin Bars................................................................................................................................................ 173Pumpkin Pie Cake......................................................................................................................................... 174Pumpkin Roll.................................................................................................................................................. 175Pumpkin Squares.......................................................................................................................................... 176Quick Cookie Recipe..................................................................................................................................... 177Raisin Apple Oatmeal Cookies...................................................................................................................... 178Rice Krispies Marshmallow Treats................................................................................................................ 179Snickerdoodles.............................................................................................................................................. 180Strawberry Angel Cake.................................................................................................................................. 181Strawberry Banana Jello................................................................................................................................ 182Strawberry Pie............................................................................................................................................... 183Sugar Cookies............................................................................................................................................... 184Toffee Crunch Cookies.................................................................................................................................. 185Tortoni............................................................................................................................................................ 186Unbeatable Cake........................................................................................................................................... 187Walnut Butterballs.......................................................................................................................................... 188

Collected Through The Years

Appetizers andSnacks

Beef Roll Ups

Ingredients:1 can sliced armour dry beef (about 30 slicesper can)

8 oz cream cheese

2 tsp horseradish

Directions:Mix horseradish and cream cheese and put lump

of mixture on each slice of beef and roll and chill.(no picks needed)

My Notes:Can be made day before.

Better Homes and Gardens® Online at www.bhg.com8

Caramel Dip

Ingredients:2 8 oz packages cream cheese

2 C brown sugar

2 tsp vanilla

Directions:Mix together softened cream cheese, brown

sugar and vanilla. Stir until creamy. Great dip forapples or other fruits.


Corn Chex Party Mix

Ingredients:2 stickes melted butter

3 tsp salt

9 tsp Worcestershire sauce

garlic to taste

2 2/3 C cheese nips

2 2/3 C pretzel stix

2 2/3 C bugels

2 2/3 C each, rice, wheat and corn chex

2 2/3 C cheerios

2 C mixed nuts

Directions:Mix together the top four ingredients then add

the rest and mix well. Spread in oblong cake panand bake at 250 for 1 hour. Stir occasionally.


Crab Rangoon

Ingredients:1/4 lb crab meat

12-16 oz cream cheese

1 tsp A1

1/8 tsp garlic salt

2 egg yolks, beaten

wonton wrappers

Directions:Chop and blend all ingredients. Put in wonton

wrappers and seal edges with water. Deep fry.


Crabmeat Spread

Ingredients:8 oz cream cheese

1 can crab meat

1 bottle seafood cocktail sauce

Directions:Spread cream cheese on platter, clean membrane

out of crabmeat if any and drain and sprinkle meatover cream cheese and press a little and sprinklecocktail sauce over all.


Cucumber Spread

Ingredients:1 large cream cheese, room temperature

2 cucumbers ~ remove seeds

1 clove garlic

salt and pepper

green food coloring

Directions:Finely chop cucumbers or put through food

processor. Put on paper toweling to drain. DrainVERY well. Chop garlic. Add salt and pepper andone or two drops of food coloring. Mix all verywell. Spread over crackers.


Curry Dip

Ingredients:1 C mayonnaise (only)

1/4 tsp garlic powder

1 tsp tarragon (white vinegar)

1 tsp curry

1 tsp grated onion

1/2 tsp horseradish

Directions:Mix all well and serve with fresh veggies.

My Notes:*Can be made day ahead


Dill Dip

Ingredients:1 1/2 cup sour cream

1 1/2 cup hellmans real mayonnaise

2 T minced onion

2 T parsley flakes

2 T dill weed

Directions:Mix well


Fresh Fruit Dip

Ingredients:8 oz cream cheese

7 oz marshmallow creme

Directions:Combine softened cream cheese and

marshmallow creme; mix untill well blended.Serve with fresh fruit and cookies as dippers. Canalso be served as a sauce over fresh fruit orshortcake.

Makes 2 Cups


Nancy's Cheese Ball

Ingredients:2 8oz pkgs cream cheese, softened

1 1/2 T milk

1 pkg onion soup and dip mix

chopped nuts to taste

Directions:Mix all ingredients except nuts. Mix very well.

Butter hands and shape into ball then roll in nuts.


Nieman Marcus Spread

Ingredients:2 C shredded cheddar

6 crisp bacon strips crumbled

1 C real mayo

1/2 C slivered almonds

2 T chopped green onions

2 T chives

milk if needed to thin

Directions:Combine all ingredients.

Serve with crackers.


Original Chex Mix

Ingredients:1/4 C butter, melted

8 C chex cereal.. your choice of flavors

1 1/4 tsp Lawry's Seasoned Salt

1 C mixed nuts or just peanuts

4 1/2 tsp Worcestershire sauce

1 C pretzels

Directions:In a small bowl add seasoned salt and

Worcestershire sauce to melted margarine; mixwell. Pour chex cereals, nuts and pretzels intolarge zipper bag

Pour margarine mixture over cereal mixtureinside zipper bag. Seal top of bag securely. Shakebag until all pieces are evenly coated.

Pour contents of bag into large microwave-safebowl. Microwave on high 5-6 minutes, stirringevery 2 minutes. Spread on absorbent paper tocool. Store in airtight container.

Makes 9 cups.


Pinwheels

Ingredients:2 large crescent roll packages

1 3 oz cream cheese, softened

2 packages thinly sliced ham

1 8 oz thinly sliced swiss cheese

Directions:Roll out crescent rolls and leave in rectangles.

Spread cream cheese with spatula. Lay 2 slices ofham and 1 slice of swiss cheese. Roll uprectangles longways, like a jelly roll. Slice into 6pinwheels. Place in casserole dish. Bake at 350 for15-20 minutes.


Potato Skins

Ingredients:3-4 potatoes

parmesan cheese

3 strips crisp bacon

1/2 stick melted butter

8 oz cheddar cheese

Directions:Slice potatoes evenly, arrange on baking stone or

sheet. Brush with melted butter. Sprinkleparmesan cheese and cheddar cheese on top.Crumble bacon and put on top of cheese. Bake at400 for 20-25 minutes.

My Notes:I don't use the parmesan cheese


Rye Party Dip

Ingredients:2 C sour cream

1 1/2 C real mayonnaise

2 T dill weed

2 tsp dried parsley

2 tsp dried parsley

2 tsp beau monde

2 tsp dried onion flakes

Directions:Mix together and serve in hollowed out round

rye bread.


Shrimp Dip

Ingredients:5 oz can shrimp, drained and chopped

1 C sour cream

1/4 C chili sauce

1 tsp horseradish

Directions:Combine all ingredients and mix well. Serve

with crackers or chips.


Spinach Dip

Ingredients:1 pkg Knorr Beg soup mix

1 C mayonnaise

1 C sour cream

1 can shopped water chestnuts

1 chopped small onion

1 pkg frozen chopped spinach - thaw andsqueeze dry

Directions:Mix and refrigerate


Vegetable Dip

Ingredients:1 large carton cottage cheese (small curd)

1 small carton sour cream

1 quart miracle whip

1 pkg hidden valley ranch mix

1 pkg onion soup mix

garlic to taste

Directions:Can keep up to 2 weeks in refrigerator


Vegetable Pizza

Ingredients:2 Crescent rolls


1 tsp dill weed

1 T miracle whip

Blend of shredded veggies of your choice

Directions:Separate triangles and form a round crust and

bake. Let cool. Mix other stuff for middle then topwith veggies.


Zucchini Jam

Ingredients:6 C peeled, grated zucchini cooked slowly for 1hour and drained

Add

1/2 C lemon juice

1 C crushed pineapple, do not drain

6 C sugar

1 pkg Sure-Jell

Directions:Boil 6 minutes then add 6 oz size apricot jello.

Put in jars and seal. Orange jello doesn't workvery well. Strawberry works well.



Salads

7-Layer Salad

Ingredients:1 head lettuce, chilled, bite size pieces

1 head cauliflower, bite size pieces

1 head broccoli, bite size pieces

16 oz shredded cheddar cheese

1 lb bacon fried crisp, crumbled

2 cups miracle whip, seal the edges

1/2 cup sugar, sprinkle over top

Directions:Layer in order given. Do NOT toss. Cover and

refrigerate overnight. Toss just before serving.


Ambrosia

Ingredients:1 C sour cream

1 C marshmallows

1 C mandarin oranges (drained)

1 C pineapple chunks or crushed (drained)

1 C shredded coconut

Directions:Mix all very well and refrigerate.


Bacon, Apple, Spinach Salad

Ingredients:6 slices bacon, cooked crisp

1 lb fresh spinach leaves, wash, stems removed

1 apple, cored and sliced

3 green onions, thinly sliced

1/4 C salted sunflower nuts or sliced almonds

Dressing

3 T white wine vinegar

1 tsp sugar

1 tsp Dijon mustard

1/2 tsp salt

1/2 tsp black pepper

1/4 C olive or salad oil

Directions:Crumble bacon. Toss with spinach, apple and

onions in salad bowl. In small bowl, whisktogether vinegar, sugar, mustard, salt and pepper.Whisk in the oil until blended. Just before serving,drizzle dressing over salad, tossing well. Sprinklewith the nuts.


Banana Split Salad

Ingredients:1 16 oz cherry pie filling

1 8 oz can crushed pineapple (drained)

3-4 medium bananas (diced)

cool whip - largest container

1 can sweetened condensed milk

Directions:Fold cool whip and condensed milk together.

Then fold in remaining ingredients.

My Notes:Helpful tip: Do not put bananas in til time toserve.


Cauliflower ~ Lettuce Salad

Ingredients:1 head lettuce ~ chopped

1 head cauliflower ~ sliced

1 onion ~ chopped

2 C real mayo

1/2 - 1 lb bacon ~ fried and crumbled in smallpieces

1/2 C parmesan cheese

1/2 C sugar

Directions:Layer all ingredients in large bowl as listed

above.

Cover and refrigerate overnight.

Toss well before serving next day.


Cranberry Salad

Ingredients:1 lb ground fresh cranberries

1 orange, peel also, grind together

2 C sugar

1/2 C nuts, chopped

2 stalks celery, chopped

Directions:Mix all together then chill.


Creamy Cucumber Salad

Ingredients:2 lbs cucumbers, peeled and sliced

3 1/4 oz onions, sliced

1 1/4 C sour cream

1 1/4 C mayonnaise

3/4 tsp salt

1 1/2 tsp sugar

3/4 C vinegar

Directions:Combine peeled and sliced vegetables. Blend

remaining ingredients to form a thin creamdressing; pour over vegetables; mix lightly.

My Notes:If you're in a hurry and need this fast, simply cutup veggies and use ranch dressing over it andchill.


Creamy Fruit Salad

Ingredients:1 can 8 3/4 oz fruit cocktail, drained

2 bananas, peeled and sliced crosswise

1 small unpared apple, diced

1/2 C seedless green grapes, halved

5 maraschino cherries, halved

1/4 C marshmallows (miniature)

1/2 C whipping cream, whipped

strawberries

Directions:In large bowl, combine fruit cocktail, bananas,

apple, grapes, cherries and marshmallows. Fold inwhipped cream; refrigerate. Just before serving,garnish salad with strawberries.

4-6 servings

My Notes:Whipping cream can be tinted with 2 tspmaraschino cherry syrup or few drops foodcoloring. Good with baked ham.


Frozen Cole Slaw

Ingredients:1 med head cabbage, shredded

1 large grated carrot

1 green pepper, chopped

1 tsp salt

Syrup:

1 C vinegar

1/3 C water

2 C sugar

1 tsp celery seed

1 tsp mustard seed

Directions:Add salt to cabbage only at first then add carrots

and peppers and let stand 1 hour. Squeeze withhands and drain off juice.

Make syrup. Mix all ingredients and boil for 1minute. Let stand until luke warm then pour overcabbage and freeze.


Frozen Salad

Ingredients:2 - 3oz pkgs cream cheese ~ softened

10 maraschino cherries ~ diced

1 C crushed pineapple ~ drained

1 C miniature marshmallows

4 T cherry juice

1 C cream ~ whipped

Directions:Whip cream and add cream cheese and all other

ingredients. Mix well. Pour into 9 x 9 dish, freezefor 4 hours. Cut into squares and serve on lettuceleaf.


Ham and Mandarin Salad

Ingredients:1 clove garlic, halved

1/4 tsp pepper

2 C cubed cooked ham

1/3 C mayonnaise

1 C thinly sliced celery

2 T light cream

1/3 C chopped green onion

1 T vinegar

1/2 C chopped walnuts

crisp greens

11 oz can mandarin oranges, drained

Directions:Rub salad bowl with cut clove of garlic.

Combine ham, celery, onion, walnuts and orangesegments in bowl; cover and chill. Just beforeserving, blend pepper, mayonnaise, cream andvinegar; pour over ham mixture and toss untilingredients are well coated. Serve on crisp greens.

6 servings


Pastachio Salad

Ingredients:1 - 3 oz pkg pastachio jello pudding

1 - lge can crushed pineapple with juice

1 C small marshmallows

1 lge pkg cool whip

Directions:Mix all together, cover and refrigerate. Can be

made day ahead.


Shelly's Jello Salad

Ingredients:2 reg size pkgs of orange-pineapple jello

2 C boiling water

1 pt orange sherbet

1 can mandarin oranges slices with juice

1 can drained crushed pineapple

2 sliced bananas

Directions:Add boiling water to jello; stir in sherbet til

melted then add fruit. All to gel well likeovernight.


Waldorf Salad

Ingredients:1 C diced celery

1 C diced apples

1/2 C white grapes


1/2 C pecan meats

3 C mayonnaise

Directions:Mix all well and refrigerate.


Yum Yum Salad

Ingredients:Pineapple chunks

Mini-Marshmallows

American Cheese ~ cubed small

Pineapple juice

Directions:Mix to taste and refrigerate.

My Notes:Keeps well



Main Dishes

Baked Spaghetti

Ingredients:ground beef

spaghetti sauce

garlic

italian seasoning

spaghetti noodles

cheddar cheese

Directions:Prepare sauce mix with meat and simmer well to

get seasonings all throughout.

Boil spaghetti noodles or any other kind of pasta.When done, rinse well.

Spray bottom and sides of baking dish well. Putnoodles in bottom then cover with sauce well.Completely cover (seal) with cheddar cheese.

Bake at 350 til cheese is melted and goldenbrown.

Serve with garlic bread with cheese and salad.

My Notes:This can also be made with sausage of any sort.


Baste for Ham

Ingredients:3 T butter

3 T brown sugar or more

1 1/2 C honey

Directions:Melt butter and mix brown sugar. Slowly mix in

honey to make thick. Keep heat very low. Bakeham about 1 1/2-2 hours at 350. Baste ham 3-4times the last hour.

My Notes:Variations: You can also add cherry juice and/orpineapple juice if you're putting those fruits on theham.


Caramelized Pork Slices

Ingredients:1 lb pork tenderloin, cut into 1/2" slices

2 cloves garlic, finely chopped

2 T packed brown sugar

1 T orange juice

1 T molasses

1/2 tsp salt

1/4 tsp pepper

Directions:Spray 10" skillet with cooking spray; heat over

medium-high heat. Cook pork and garlic in skillet6 - 8 minutes, turning occasionally, until pork islight brown and no longer pink in center. Drain ifnecessary. Stir in remaining ingredients; cookuntil mixture thickens and coats pork.


Cashew Chicken

Ingredients:8 ounces (225 g) boneless chicken breasts,skinned and cut into 1/2 inch cubes

Marinade:

1 egg white

1 teaspoon salt

1 teaspoon cornstarch (corn flour)

5 fluid ounces (150 ml) cooking oil (vegetableor peanut)

2 ounces (50 grams) cashew nuts

2 teaspoons dry sherry or rice wine

1 tablespoon light soy sauce

1 tablespoon spring onions, finely chopped asgarnish (if desired)

Directions:Add the marinade ingredients to the chicken

cubes, mixing with chopsticks and adding thecornstarch last. Allow the chicken to marinate inthe refrigerator for 15 - 20 minutes. While thechicken is marinating, mix together the dry sherryand light soy sauce and set aside.

Heat the wok and add oil. When the oil is ready,add the chicken cubes and stir-fry on mediumheat, stirring quickly to ensure that the chickendoes not stick to the wok, until it turns white.Remove the chicken from the wok and set aside.

Clean the wok with a paper towel and add onetablespoon of oil. When the oil is ready, add thecashews and stir-fry them for about 1 minute. Addthe chicken, and the sherry/soy sauce mixture.Stir-fry the dish for about another 2 minutes. Ifyou don't like raw spring onions, you can addthem to the dish at this time. Otherwise, removethe dish from wok, garnish with spring onions,and serve.


Chicken and Dumplings

Ingredients:1 chicken

1 C flour

1 1/2 tsp baking powder

1/2 tsp salt

2 T oil

1 egg

1/4 C plus 2 T milk

Directions:Cook and bone chicken. Mix other ingredients

well, roll and cut for dumplings. Add to meat andjuice; simmer til done.

My Notes:This same recipe can be used for chicken andnoodles with the exception of the fact that withnoodles you have to cut the dough and let it dryfirst.


Chicken Cacciatore

Ingredients:3 lb chicken, cut up

1 tsp salt

1/4 C shortening

1/4 tsp oregano

1/2 C flour

2 C thinly sliced onion ring

1/2 C chopped green pepper

2 cloves garlic, crushed

1 16 oz can tomatoes, drained

1 8 oz can tomato sauce

1 3 oz can mushrooms, drained

Directions:Wash chicken and pat dry. In large skillet, melt

shortening over medium heat. Flour chicken thenbrown. Remove meat and set aside. Add onionrings, green pepper and garlic to skillet; cook andstir over medium heat until onions and peppers aretender. Stir in remaining ingredients. Addchicken; cover and simmer 30-40 minutes or untilthickest pieces are tender.


Chicken Chilaquiles Casserole

Ingredients:1/2 C vegetable oil

10 flour tortillas, cut into 1/2" strips

2 C shredded cooked chicken

1 1/3 C salsa verde or green sauce

2 C shredded mozzarella cheese

Directions:Heat oil in skillet til hot. Cook tortilla strips in

oil 30 - 60 seconds or until light golden brown;drain. Heat oven to 350. Grease 2 qt casserole.Layer half the tortilla strips in casserole; top withchicken, healf of the salsa (about 2/3 C) and 1 Cof the cheese. Press layers gently down intocasserole. Repeat with remaining tortilla strips,sauce and cheese. Bake about 30 minutes or untilcheese is melted and golden brown.


Chili Pie

Ingredients:4-6 cans Chili Man Chili

2-3 lbs ground beef

1 large onion, diced

12-16 ozs cheddar cheese

corn chips

Directions:Brown beef and onion together. Drain well and

add chili. Heat throughout. Put in baking dish andtop with cheddar cheese. Bake at 350 til melted.Top with corn chips and serve.

My Notes:I also make this in advance and freeze. Thawwhen ready back til heated well then add cornchips.


Connecticut Beef Supper

Ingredients:2 T shortening

2 large onions, sliced

2 lbs beef stew meat, cut into 1" cubes

1 C water

2 large potatoes, sliced thin

10 1/2 oz can cream of mushroom soup

1 C sour cream

1 1/4 tsp pepper

1C shredded cheddar cheese (minimum)

1 1/4 C corn flakes, crushed

Directions:Melt shortening, cook meat and onion in

shortening until meat is brown. Add water, heat tilboiling. Reduce heat, simmer 50 minutes.

Heat oven to 350. Pour mixture in ungreaseddish 13 x 9 x 2. Put potato slices on top of meat.Stir together soup, sour cream, milk, salt andpepper. Pour over potatoes. Sprinkle with cheesethen cereal. Bake uncovered 1 1/2 hours or untiltender


Creamy Baked ChickenBreasts

Ingredients:4 whole chicken breasts (about 4 lbs), skinned

american cheese or swiss cheese

cream of chicken soup, undiluted

1/4 C dry white wine or water

2 C seasoned stuffing mix, coarsely crushed

1/3 C butter, melted

Directions:Split 4 whole chicken breasts (about 4 lbs) and

remove skin; bone if desired. Arrange chicken in ashallow 2-3 qt baking dish. Place 1 slice processor natural swiss cheese (about 1 oz) on each pieceof chicken.

Stir together 1 can condensed cream of chickensoup (undiluted) and 1/4 C dry white wine orwater; spoon evenly over chicken.

Coarsely crush 2 Cups seasoned stuffing mix andsprinkle over top; evenly drizzle with 1/3 Cupmelted butter or margarine. Bake, uncovered in a350 oven for 50-55 minutes or until thickestportion of breast is tender when pierced and meatis opaque throughout


Creamy Curried Chicken

Ingredients:1 1/2 lb. chicken, whole or pieces

1 tbsp fresh ginger, chopped

2 medium potatoes, about 9 oz, peeled

7 tbsp onions, chopped

4 cups vegetable oil for deep-frying

2 tbsp curry oil

2 cups chicken stock

3 tbsp flour

1 1/2 tsp. salt, or to taste

2 1/2 oz coconut milk

4 1/2 tsp. sugar

3 1/2 oz milk

3 dried hot red chili (chilli) peppers, seededand chopped

1/4 tsp. MSG (optional)

Directions:Wash the chicken end chop into 1 1/2 inch

pieces. Roll-cut the potatoes into pieces the samesize.

Heat the oil in a wok to 350F, or very hot. Addthe chicken and deep-fry until cooked. Remove,drain, set aside. Deep-fry the potatoes untilcooked through but not browned, remove, drainwell, and set aside. Pour the hot oil out of the wokleaving only enough to cover the bottom. Add therice wine, chicken stock, salt, sugar, MSG(optional), potatoes and chicken and let come to aboil.

In the meantime, heat 5 oz of oil in another wok,and add the hot chili peppers, ginger, onion, andcurry oil. Stir-fry until fragrant, then pour into theother wok.

Put the potato and chicken pieces in a largeheat-proof bowl, cover with the stock, and placein a steamer to steam until the chicken is verytender.

Heat 1 tbsp oil in the wok and stir in the flour tomake a paste, taking care not to burn it.

6. Place the potatoes in a serving dish. Arrangethe chicken pieces on top. Strain the stock anddiscard the solids. Add the coconut milk and milkto the stock. Add the flour paste to the stock andsimmer, stirring until thickened and the flour losesits raw taste. Pour over chicken and serve.


Garlic Chicken

Ingredients:1 pound boneless, skinless chicken breasts

Marinade:

1 tablespoon light soy sauce

1 tablespoon dry sherry

4 garlic clove, finely minced

2 green onions, finely chopped on the diagonal

a few drops sesame oil

2 tablespoons light soy sauce

1 tablespoon dry sherry

1/4 teaspoon chili paste

Oil for stir-frying

Directions:Cut the chicken into bite-sized cubes. Place in a

bowl, mix in the marinade ingredients andmarinate for about 30 minutes. While the chickenis marinating, prepare the green onions and garlic.Combine the sesame oil, light soy sauce, sherryand chili paste in a bowl and set aside.

Heat wok and add oil. When oil is ready, add themarinated chicken. Stir-fry briefly on high heat,then add the garlic and green onion. Add theremaining ingredients and combine (total cookingtime should be about 5 minutes). Serve hot withrice.


Garlic Shrimp

Ingredients:1 T vegetable oil

3 large cloves garlic, finely chopped

1 lb shrimp, peeled and deveined

1 large carrot, cut into julienne strips (1C)

2 T chopped fresh cilantro

hot cooked noodles or rice, if desired

Directions:Heat 12" skillet or wok. Add oil; rotate skillet to

coat side. Add garlic; stir-fry 1 minute. Addshrimp; stir-fry 1 minute. Add carrot; stir-fryabout 3 minutes or until shrimp are pink and firmand carrot is crisp-tender. Stir in cilantro. Serveover noodles.


General Tso's Chicken

Ingredients:1- 1 1/2 lbs. boneless chicken breasts, cut into1-inch pieces

1 Tbsp. soy sauce

1 Tbsp. sherry

1 large egg, beaten

1/2 c. cornstarch

peanut, corn, or canola oil for deep-frying

1/4 c. chicken broth, or equivalent in bouillon

1/4 c. soy sauce

3 Tbsp. sherry

1/4 c. sugar

1 1/2 Tbsp. rice vinegar

1 Tbsp. cornstarch

6 Tbsp. cold water

1 tsp. minced garlic

10-15 small whole dried red chilies, optional

Directions:At least 1 hour before serving, coat the chicken.

Place a large wire cake rack over a baking sheet.Place the chicken in a medium bowl. Add the soysauce and sherry and mix well. Add the egg andmix again until well coated. Put the 1/2 cupcornstarch in a shallow bowl. A few pieces at atime, roll the chicken in the cornstarch. (This ismessy!) Place on the wire rack without the piecestouching each other. Set the bowl of cornstarchaside. Let the chicken sit untouched for about 30minutes.

In a small bowl, combine the broth, soy sauce,sherry, sugar, and vinegar, stirring to dissolve thesugar as much as possible. In another small bowl,dissolve the 1 tablespoon cornstarch in the water.*In a gallon-size food storage bag, place thecornstarch you set aside, and shake to coat thechicken pieces again. You will probably have toadd more cornstarch. If cornstarch starts to sticktogether, discard and use new.

Heat the oil in a deep fryer with a basket untilvery hot (about 400 degrees on a deep-fryingthermometer). Use enough oil to cover the

chicken pieces when frying. In batches withoutcrowding, deep-fry the chicken pieces until thecoating sets, about 30 seconds. Remove thechicken and count to 10. Return the chicken to theoil and cook until golden, about 15 seconds.Remove from the oil, count to 10, and deep-fry athird time until the coating is crisp and goldenbrown, about 1 minute. Transfer to a platter andset aside while deep-frying the remaining chicken.

In a large, nonstick skillet, add about 2 Tbsp. ofthe oil from the wok. Discard remaining oil. Addthe chilies, if desired. Cook until the chilies aredark red (the longer they cook, the darker they getand the spicier the dish, so adjust the cooking timeaccording to taste). Stir the soy sauce mixture intothe skillet, then stir in the garlic. Reduce heat tolow and simmer for 20 seconds. Add thecornstarch mixture and stir until thickened. Addthe chicken pieces and stir to coat them with thesauce. Serve immediately.

My Notes:If you would like more sauce for your chicken,you may want to double all of this.


General Tso's Chicken

Ingredients:1 lb chicken thighs, boned and cubed

3 eggs, beaten

1/2 cup and 2 tsp cornstarch

5 dried pepper pods

1-1/2 tbsp rice vinegar

2 tbsp rice wine

3 tbsp sugar

3 tbsp soy sauce

Directions:In a large bowl, thoroughly blend the 1/2 cup of

cornstarch and the eggs; add the chicken and tossto coat. If the mixture bonds too well, add somevegetable oil to separate the pieces.

In a small bowl, prepare the sauce mixture bycombining the 2 tsp cornstarch with the wine,vinegar, sugar and soy sauce.

First-Stage Frying: Heat 1-2 inches of peanut oilin a wok to medium-high heat (350-400o). Fry thechicken in small batches, just long enough to cookthe chicken through. Remove the chicken toabsorbent paper and allow to stand (this step canbe performed well in advance, along with thesauce mixture, with both refrigerated).

Second-Stage Frying: Leave a tablespoon or twoof the oil in the wok. Add the pepper pods to theoil and stir-fry briefly, awakening the aroma butnot burning them. Return the chicken to the wokand stir-fry until the pieces are crispy brown.

The General's Favorite Sauce: Add thesauce-mixture to the wok, tossing over the heatuntil the sauce caramelizes into a glaze (1-2minutes). Serve immediately. Serves 4, along withsteamed broccoli and rice.


GENERAL TSO'S CHICKEN

Ingredients:4 Chicken legs with thighs

1/2 c Soy sauce

1/2 c Distilled white vinegar

1 cl Garlic; minced

1 ts Ginger root; Peeled & minced

1 ts Cornstarch

1 lg Egg; beaten lightly

1/3 c Corn oil

4 Dried hot chilis; seeded

Directions:Bone the chicken legs, including the thighs by

scraping the meat from the bone, workingdownward and keeping close to the bone. Pull themeat down over the bone (pulling it inside out likea glove) and cut it free from the bone. Discard theskin and cut the meat from each leg into 6 pieces.

In a bowl combine the soy sauce, vinegar, 1/2 cwater, the garlic and ginger root.

In another bowl, combine the egg and cornstarchand dip the chicken pieces. Heat the oil in a wokor deep, heavy skillet until very hot, add thechicken and fry it for 4 to 6 minutes, or until it iscrisp. Transfer the chicken with tongs to papertowels to drain and pour off all but 1 T of the oilfrom the wok. Add the soy sauce mixture, thechili peppers and the chicken and cook themixture over moderately high heat for 2 minutes,or until heated through.

Transfer it to a heated serving dish.


Gyoza

Ingredients:2 lb hamburger

spring onion to taste

salt & pepper

chopped celery

grated ginger

1 clove garlic

soy sauce to taste

sesame oil

Directions:Mix burger, salt & pepper, celery, ginger, garlic

all together and cook. Once done, add the rest ofthe ingredients. Mix thoroughly. Put in potstickeror wonton wrappers and seal edges. To seal edges,put small amount of water on half the wrapper andfold together and press. Heat a very small amountof oil in a fry pan and add gyozas. Fry on low heattil lightly golden brown. Add water and cover tosteam. Serve hot with mixture of soy sauce andvinegar...light on the vinegar! Dip gyoza inmixture and eat. Serve fresh but also good heatedin microwave for leftovers!


Homemade Chili

Ingredients:2 cans chili with beans

1 chili brick

1 bottle BBQ sauce

2 cans tomato sauce

1 can tomato paste

hamburger

1 med onion, chopped

2 tsp chili powder

3 garlic cloves, chopped

Directions:Mix all ingredients except hamburger on very

low heat. Brown garlic and hamburger and add tochili sauce mix. Bring to a medium heat til it startsto boil making sure it doesn?t stick to the bottomof the pan. When it starts to boil bring to a verylow heat and let simmer 1 1/2 - 2 hours stirringoccasionally.


Honey Lemon Oven FriedChicken

Ingredients:7 Chicken breasts or leg quarters

1 C Flour, all purpose

2 tsp Salt

dash Pepper

2 tsp Paprika

2/3 C Margarine

Sauce:

1/2 C Margarine

1/2 C Honey

1/2 C Lemon Juice

Directions:Rinse chicken well under running water; drain

well.

Dip chicken pieces in mixture of flour, salt,pepper and paprika. Melt margarine in bakingdish; remove pan from oven.

As pieces of floured chicken are placed on pan,turn to coat with margarine, then bake, skin sidedown in a single layer. Bake chicken for 30minutes; turn chicken.

Prepare honey-lemon juice in a sauce pan; heatto melt margarine.

Pour sauce over chicken after first 30 minutes.Continue baking for another 30 minutes, spooningsauce over chicken once during the last 15minutes.


Hunter Style Chicken

Ingredients:4 slices bacon, cut into 1" pieces

1 medium onion, sliced

salt and pepper

2 2 1/2 lbs chicken fryer pieces

1 lb can tomatoes, cut into bite size pieces

1/3 to 1/2 C Heinz 57 sauce

1 T sugar

hot buttered rice

Directions:Saute bacon in large skillet until partially cooked

then saute onion til tender. Remove bacon andonion and set aside. Drain drippings except 2 T tobrown chicken and sprinkle with salt and pepper.Drain excess fat. Combine cooked bacon, onion,tomatoes, 57 sauce and sugar; pour over chicken.Cover; simmer 40-45 minutes or until chicken istender, basting occasionally. Thicken sauce withflour and water mixture if desired. Serve with rice.


Indian Spaghetti

Ingredients:4 strips bacon cut into 1" pieces (I use more)

1 onion ~ cut diagonally

2 stalks celery ~ cut diagonally

1 C mixed vegetables ~ frozen

salt & pepper

curry powder to taste (I use quite a bit)

spaghetti noodles

Directions:Put noodles on to cook...enough for 4 servings.

While the noodles are cooking, cook bacon - nottil crisp, add onion and celery and cook lightly.Add frozen vegetables and stir fry lightly with restof vegetables. Drain and rinse noodles and add tovegetables. You may need to add some vegetableoil to keep nookles from sticking...I did. Add salt& pepper and lots of curry powder. You have toseason to taste. I don?t now how much I used, justtaste from time to time. Mix noodles withvegetables. Serve hot. Good reheated inmicrowave.


Kathy's Noodle Dish

Ingredients:Frozen California blend vegetables (broccoli,cauliflower, carrots)

5 green onions ~ cut into 1/2" pieces

spaghetti noodles

salt & pepper

sesame oil

bacon ~ cut into 1" pieces (I usually use about1 lb)

stir fry sauce (I used teriyaki)

Directions:Put noodles on to cook ~ enough for 4 servings.

While the noodles are cooking, cook baconlightly, not crisp. Add as much vegetables as youwant - I used 2/3 bag. Stir fry vegetables withbacon. Add stir fry sauce on vegetables and mixwell. Drain noodles and rinse well. Add tovegetables and noodles. You may need to addsome vegetable oil to keep noodles from sticking.Add salt & pepper and green onions and a fewdashes of sesame oil for flavor. Mix real well andserve hot. This is also good reheated inmicrowave.

My Notes:Another variation to this is use Chinese Five Spice(be careful cuz this is strong stuff) and garlic.Also you can use whatever veggie mix you desire.


Make-Ahead Fajitas

Ingredients:3 T vegetable oil

2 T dry fajita seasoning

2 large onions, cut into 8 wedges each

10 7" flour tortillas

1 large green bell pepper, cut into strips

1 C (4 oz) shredded cheddar cheese

1 large red bell pepper, cut into strips

1 C (1/2 pint) sour cream

1 lb flank steak, cut into thin strips

1 C salsa

Directions:Preheat oven to 350. In large skillet, heat 2 T of

the oil over medium-high heat. Add the onionsand peppers and saute for 10 - 12 minutes or untilthe onions are lightly browned; place in a largebowl and set aside. Heat the remaining 1 T of oilin the same skillet and add the flank steak. Addthe fajita seasoning and saute? for 3 - 4 minutesuntil the steak begins to brown. Return thevegetables to the skillet and cook for 3 - 4 moreminutes, stirring occasionally. Divide the flanksteak mixture equally among the tortillas and rollup. Placce the roll-ups seam sides down in asprayed 9 x 13 baking dish. Sprinkle with cheese,loosely cover with aluminum foil and bake for 15- 20 minutes. Serve with sour cream and salsa.

My Notes:You can make these ahead of time. Just cover andrefrigerate them after filling and rolling them.Then bake for 20 - 25 minutes at 350 beforeserving.


Max's Specialty

Ingredients:1 chicken

1/2 C crushed pineapple with juice

1 1/2 med onions

4 oz can mushrooms

12 - 16 oz tomato sauce

celery salt to taste

onion salt to taste

pepper

meat tenderizer

curry powder

2 minced garlic cloves

2 oz water

Directions:Flour and brown chicken then mix all other

ingredients at 300. Let simmer until the chicken isdone and tender.


Mock Duck

Ingredients:Round steak 1/2 - 3/4 inch thick

Dressing: bread, onion, celery, 1 egg, milk,sage, salt & pepper

Directions:Mix dressing and put thin layer on round steak.

Tie with string. Place in baking dish on rack. Adda little water and cover until meal is almost done.Bake at 350 - 375. Place steak on platter and pourpan juice over the top. Cut in thick slices.

My Notes:You can bake this at a lower temp to ensure it'stenderness. Also, this is very good if you use thejuice to make gravy and top it with that.


Mom's Enchiladas

Ingredients:4-5 lbs ground beef

medium onion, diced

1 C water per lb of meat

1 pkg taco seasoning per lb of meat

1-2 cans tomato soup, don't dilute

1 pkg enchilada sauce mix per can of soup

tortilla shells

cheddar cheese

Directions:Brown about 4-5 lbs of ground beef, stirring

frequently. Dice a medium onion and add to beef.When meat is done, drain thoroughly then add 1Cup water and 1 pkg taco seasoning per 1 lb ofmeat. Mix well and let simmer til moisture isgone.

While meat is simmering mix 1-2 cans tomatosoup. Add one pkg enchilada sauce mix per can ofsoup. (The amount used depends on how sauceone likes it)

When meat is done, spoon onto tortillas, spreadeven across the width and roll up. Stack inbacking dish til full and meat is gone. Top withsauce mix covering in a light layer all over. Topwith lots of cheddar cheese. Bake in 350 oven tilall cheese is melted and starting to get goldenbrown.

Serve with any extras you might want. I use sourcream, salsa and jalapeno peppers.


Peachy Chicken Casserole

Ingredients:16 oz can peach slices in juice

2 tsp cornstarch

1/8 tsp ground ginger

dash of nutmeg

2 C chopped, cooked chicken

8 slices cheese

6 oz can water chestnuts - drained & sliced

1/2 C chopped celery

1/2 T chopped pimento

Directions:Drain peaches - reserve 1/2 C juice. Mix juice,

cornstarch & seasonings. Cook, stirringoccasionally on low heat until clear & thickened.Cool. Combine chicken, 4 cheese slices, waterchestnuts, celery, pimento, sauce & mix lightly.Spoon peaches into 10 x 6 baking pan, top withchicken mixture.

Bake 20 minutes at 350. Top with remainingcheese. Continue to bake until cheese begins tomelt.


Pork Chop Bake

Ingredients:6 lean pork chops, 1/2" thick

1/2 tsp salt

2 T water

3 C herb-seasoned stuffing mix

3 C mix

1 C water

1/3 C butter

brown gravy

1 pkg brown gravy mix

1/4 C dry red wine

Directions:Trim fat from chops. Sprinkle 1 side of each

chop with salt. Place chops salted sides down inungreased baking dish 13 1/2 x 8 3/4 x 1 3/4. Addwater. Prepare stuffing mix as directed on packageexcept use 3 C mix, 1 C water and 1/3 C butter.Spoon stuffing onto pork chops. Cover and bakein 350 oven 45 minutes. Uncover and bake 15minutes. Serve with brown gravy.

Rich Brown Gravy

Prepare 1 pkg brown gravy mix as directed onpackage except substitute 1/4 C dry red wine for1/4 C of the water.


Pork Loin Roast

Ingredients:1 envelope onion soup mix

1/2 C water

5 lb pork loin roast

1/4 C flour

Directions:Place 30x18 piece of aluminum foil in baking

pan; sprinkle soup mix in center of foil. Trimexcess fat from meat. Place meat fat side down onsoup mix. Fold foil over and seal securely. Cook 31/2 hours. Open foil wrap; remove meat to warmplatter. Measure drippings and add enough waterto measure 2 C. Pour liquid into pan. Blend 1/2 Cwater and the flour; stir into liquid in pan. Heat toboiling, stirring constantly. Boil and stir 1 minute.


Sesame Chicken

Ingredients:3 whole boneless chicken breasts

Marinade:

2 tablespoons light soy sauce

1 tablespoon cooking wine or dry sherry

a few drops of sesame oil

2 tablespoons flour

2 tablespoons cornstarch (corn flour)

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vegetable oil

Sauce for Sesame Chicken:

1/2 cup water

1 cup chicken broth

1/8 cup vinegar (Guide notes: I find that a littlelow. It all depends on how sweet you want thesauce; for a sweeter sauce use less vinegar)

1/4 cup cornstarch (corn flour)

1 cup sugar

2 TB dark soy sauce

2 TB sesame oil

1 tsp chili paste, or more if desired

1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying

Directions:Cut the chicken into 1-inch cubes. Mix the

marinade ingredients and marinate the chicken for20 minutes.

To prepare the sauce: mix together all of thesauce ingredients. Pour them into a small pot andbring to a boil, stirring continuously. Turn the heatdown to low and keep warm while you aredeep-frying the chicken.

To deep-fry the chicken: add the marinated

chicken pieces a few at a time, and deep-fry untilgolden brown. Drain on paper towels. Repeat withthe remainder of the chicken.

Just before you are finished deep-frying, bringthe sauce back up to a boil.

Place the chicken on a large platter and pour thesauce over. Sprinkle with sesame seeds. Serve theSesame Chicken with rice.


Shrimp Scampi

Ingredients:2 lbs shrimp in shell

1/4 C olive oil

3 cloves garlic, finely minced


1/4 tsp salt

1/8 tsp freshly ground pepper

2 T chopped parsley

2 T lemon juice

Directions:Preheat broiler. Shell and devein shrimp leaving

fantail on. Split each shrimp lengthwise 1/2 inchfrom the end opposite the tail. Combine allremaining ingredients. Mix well. Dip shrimp inseasoning mixture. Place in shallow pan in asingle layer. Pour remaining sauce over. Broul 6 -8 minutes. Remove shrimp to warm platter andpuor some drippings from pan over shrimp.


Sloppy Joes

Ingredients:2 lbs ground beef - drain off grease

butter to flavor

tomato sauce

1 can water

onion, celery & green pepper

salt & pepper

1 tsp chili powder

water & catsup as needed

Directions:Brown, cover and simmer for 1 hour.


Southern Chicken Casserole

Ingredients:1 frying chicken, 2 1/2-3 lbs cut up

1/2 lb bacon

4 medium potatoes, pared

1 tsp salt

1 large onion, thinly sliced

1 tsp poultry seasoning

1/2 tsp pepper

1/2 C chopped green onions

2 T chopped fresh parsley

Directions:Fry bacon until crisp, remove. Add chicken

browning well on all sides. Remove to a 2 qt.Casserole dish. Cut potatoes lengthwise into 3slices. Add to bacon fat. Brown on both sides.Place on top of chicken. Top with onions.Sprinkle with poultry seasoning, salt, pepper,green onions and parsley. Cover and back at 350for 40 minutes.


Spicy Szechwan Chicken

Ingredients:3 - 4 chicken breasts, skinned and boned

2 egg whites

2 tablespoons cornstarch (corn flour)

Sauce:

2 tablespoons sherry cooking wine

1 tablespoon barbeque sauce

2 tablespoons sesame oil

1 tablespoon soy sauce

2 tablespoon brown sugar

1/4 teaspoon cayenne pepper

1/2 - 1 teaspoon crushed dried chilies

1 tablespoon ginger, minced

4 carrots, cut into thin strips

3 green onions, chopped

1/2 red pepper, sliced

1/2 green pepper, sliced

Directions:Partially freeze chicken breasts. Cut into strips.

Combine sauce ingredients and set aside.

Mix together egg whites and cornstarch.

Coat chicken in cornstarch mixture.

Heat wok. Fry chicken strips in oil until they turnwhite.

Add 1 tablespoon oil to wok. Add vegetables andstir-fry for 30 seconds.

Add sauce to vegetables.

When boiling, add chicken.

Stir-fry 1 to 2 minutes. Serve with rice.


Stuffed Rock Cornish Hens

Ingredients:4-1 lb hens

herb-seasoned stuffing mix

butter

salt and pepper

celery

onion

Directions:Thaw 4 1 lb hens if frozen. Wash hens and pat

dry. Prepare 1/2 C herb-seasoned stuffing. Rubcavaties of hens with butter, salt and pepper; filleach with 1 1/2 - 2 T stuffing. Place hens breastside upon rack in open shallow roasting pan. Crisscross 1 slice bacon, cut in half on each hen. Donot add water. Do not cover. Roast about 1 houror until tender.


Sweet and Sour Pork

Ingredients:1 lb pork cut into 3/4" strips

3/4 C carrot slices

2 T oil

1/2 C apricot preserves

1 C water

2 T cider vinegar

1/2 tsp salt

2 T corn starch

8 1/4 oz pineapple chunks, drained

2 T soy sauce

1 large green pepper cut in strips

Directions:Brown meat in oil. Add water and salt and bring

to a boil. Reduce heat, cover and simmer 30minutes, stirring occasionally. Add pineapple andvegetables and bring to a boil. Reduce heat, coverand simmer 5 minutes. Combine preserves,vinegar, cornstarch and soy sauce. Put in pan,stirring constantly until clear and thickened. Serveover rice.


Sweet and Sour Sauce

Ingredients:1/2 C red pepper

1/2 C green pepper

2 carrots, sliced thin

2 T vegetable oil

20 oz can pineapple chunks, with juice

1/4 C vinegar

1 T soy sauce

2 T sugar

1/2 C beef broth

2 tsp ginger

2 T cornstarch

1/3 C water

Directions:Sautee each of red, green pepper and carrots in

vegetable oil in large sauce pan until tender,approx 3 minutes. Stir in pineapple chunks withjuice, vinegar, soy sauce, sugar, beef broth andginger. Combine cornstarch with water in cup.Stir into saucepan. Cook stirring constantly until itthickens.


Sweet And Spicy Beef Fajitas

Ingredients:1 1/2 lbs beef boneless steak

1 T vegetable oil

3/4 C salsa

1/3 C ketchup

1 - 2 T packed brown sugar

1 T Dijon mustard

6 flour tortillas (8" diameter), warmed

Sour cream

Shredded lettuce

Chopped tomatoes

Directions:Cut beef into thin strips. (Beef is easier to cut if

partially frozen or if using kitchen shears). Heat12" skillet or wok over high heat. Add oil; rotateskillet to coat side. Add beef; stir-fry 2 - 3 minutesor until brown; drain. Stir in salsa, ketchup, brownsugar and mustard. Cook and stir 1 - 2 minutes oruntil hot. Serve in tortillas with remainingingredients.


Tuna Cheesies

Ingredients:6 1/2 oz tuna, drained

1/4 C finely chopped onion

1/4 C chopped celery

2 T mayonnaise

1/4 tsp salt

1/4 tsp pepper

8 slices bread or 4 English muffins, halved

butter

8 slices tomato

8 slices American cheese

mayonnaise

Directions:Mix tuna, celery, onion, 2 T mayonnaise and the

salt and pepper. Set oven control at broil. Spreadbread with butter and toast in oven. Spread tunamixture on toast. Place tomato slice on each andtop with cheese. Spread mayonnaise over cheese.Broil until cheese is melted and golden brown.Serve immediately. If desired, garnish withparsley or crispy fried bacon slices.


Veal Parmesan

Ingredients:1 lb veal round steak 1/2" thick

1 egg

1/2 C dry breadcrumbs

1/3 C salad oil

1/4 C grated Parmesan

1/8 tsp paprika

1/2 tsp salt

1/8 tsp pepper

3 T water

8 oz tomato sauce

1/2 tsp oregano

Directions:Cut meat into 4 serving pieces, pound until 1/4"

thick. Stir together breadcrumbs, cheese, salt,pepper and paprika. Beat egg slightly. Dip meatinto egg, then into crumb mixture, coating bothsides. Heat oil in large skillet. Brown meat onboth sides, about 6 minutes. Reduce heat. Addwater; cover and simmer 30-40 minutes or untilmeat is tender (add small amount of water ifneeded). Remove meat from skillet; keep warm.Pour tomato sauce into skillet; stir in oregano:heat to boiling and pour over meat.



Sides

Baked Acorn Squash

Ingredients:1 Acorn Squash

2 T butter

2 T brown sugar

Directions:Cut in half and clean out cavity. Place face down

on either a cookie sheet or aluminum foil. Bake 1hour at 350. Remove from oven and place 1 Tbutter and 1 T brown sugar in each side. Bakeright side up for another 15 ? 20 minutes.


Broccoli Casserole

Ingredients:1 small chopped onion

2 T butter

10 oz box broccoli (thawed)

1 small jar cheese whiz

1 can mushroom soup

1 1/2 C minute rice, cooked

Directions:Sautee small chopped onion in 2 T butter

Add in 1-10 oz box of broccoli (thawed)

1 small jar cheese whiz

1 can mushroom soup

1 1/2 cup minute rice, which has been cooked

Heat through

Place in buttered casserole dish and top withpotato chip crumbs and bake at 350 for 30minutes.


Broccoli Cheese Casserole

Ingredients:2 pkgs frozen broccoli spears (cook as directed)

2/3 stick oleo

1 can mushroom soup

1 4oz can mushrooms

8-9 medium slices velveeta

1/2 pkg townhouse crackers, crushed

Directions:Cut cooked spears in 1" pieces. Place in 8 x 8 x 2

cake pan. Arrange 1/2 of oleo in broccoli.Sprinkle with mushrooms. Spread mushroom soupand cheese and top with cracker crumbs. Dot withremaining margarine pats. Bake at 350 til cheesemelts and bubbles around edges, about 30minutes.


Cheese-Rice-Broccoli-Casserole

Ingredients:1 stick oleo or butter

1/2 med onion, chopped fine

1 reg size frozen chopped broccoli

1 lb velveeta cheese

1 can cream of mushroom soup

1/2 can milk

1/2 of 7 oz box of minute rice

Directions:Melt oleo or butter in skillet and saute onions.

Add broccoli and turn down heat. Broccoli willthaw in about 15 minutes. Mix in pieces of cheeseand stir. In bowl, mix rice, soup and milk. Put alltogether in caserole and mix. Bake at 350 for 1hour. No cover. Mix every 20 minutes. Let standfor about 10 minutes after removing from oven tothicken. It will look soupy when taken from theoven.


Crab Rangoon

Ingredients:1/4 lb crab meat

12-16 oz cream cheese

1 tsp A1

1/8 tsp garlic salt

2 egg yolks, beaten

wonton wrappers

Directions:Chop and blend all ingredients. Put in wonton

wrappers and seal edges with water. Deep fry.


Cranberry Relish

Ingredients:2 pkgs frozen Indian Trail Cranberry &Orange relish

6 oz cherry jello

smallest can crushed pineapple (drained)

celery

pecans

3 oz cream cheese

apples and marshmallows in desired

Directions:Add 2 C boiled water to jello. Fold in frozen

relish and add ingredients when set.


Double Baked Potatoes

Ingredients:Long white potatoes (I also use red)

Milk

Grated onion

butter

salt and pepper

American cheese or cheese whiz

Paprika

Directions:Bake potatoes (do not use foil), do not rub with

butter. Slit a small place to let steam out. Whendone, cut lengthwise in half, scoop out pulp andmash with butter, milk, salt and pepper, onion andcheese. Do not get too runny. Put cheese over topand put back in oven til cheese melts and all ishot. Add paprika when ready to serve.

My Notes:This can be completed just as above and wrappedin foil and put in freezer and when ready to usethaw out, heat in oven and serve. Once again, addpaprika after cooked and ready to serve.


Easy Potatoes

Ingredients:2 lb bag frozen hash browns

1 cream of mushroom soup

8 oz sour cream

8 oz shredded cheddar cheese (I usually doublethis)

1 Cup diced onions

1 stick butter, melted

salt and pepper

corn flakes, plain, crushed

Directions:Let potatoes thaw 30 minutes; mix all ingredients

together; top with crushed corn flakes.

Bake at 350 degrees for 45 min - 1 hour.

9 x 13 dish

My Notes:This can be made day ahead and baked day yourserving.


Easy Rice Casserole

Ingredients:1 C plain rice (not instant)

1 can beef or chicken broth

1 can onion soup

1 4 oz can mushrooms, with juice

1 stick butter

Directions:Mix all ingredients in casserole dish and bake

uncovered for 1 hour at 350.


Fried Rice

Ingredients:4 cups cold cooked rice

2 large eggs

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons canola, corn, or peanut oil

1/2 cup thinly sliced scallions or diced onion

1 teaspoon thick soy sauce*

1 cup fresh peas, parboiled, or thawed frozenpeas

1 cup diced carrots, parboiled or thawed frozencarrots

1/2 cup diced cooked ham, chicken, turkey orpork

1 cup fresh bean sprouts

Directions:Place the rice in a large bowl and use your

fingers to break up any lumps. Set aside. Beat theeggs in a separate bowl with the salt and pepper.Set aside.

Pour the oil into a wok or stir-fry pan and placethe pan over medium-high heat. When the oil ishot but not smoking, add the scallions; theyshould sizzle. Stir for about 15 seconds. Stir thebeaten eggs into the pan with a spatula andscramble until the eggs are dry and separate.

Add the rice to the eggs and mix thoroughly.Pour the soy sauce evenly over the mixture. Addthe peas, carrots, ham, and bean sprouts. Stirconstantly until all the ingredients are well mixedand heated through. Serve the fried riceimmediately.

My Notes:Available in Asian markets. You can substitutedark soy sauce, but you will need to add morethan 1 teaspoon to get the same dark color.


Green Bean Casserole

Ingredients:1 Can (10 1/2 oz) condensed cream of chickenor mushroom soup

1 tsp soy sauce

1 Can (3 1/2 oz) French fried onions

3 Cups cooked french style green beans (or two10-oz pkgs frozen) drained

Dash pepper

Directions:In 1 1/2 qt casserole, stir soup and soy sauce

until smooth; mix in 1/2 can onions, beans andpepper. Bake in 350 degree oven 20 minutes oruntil bubbling. Top with remaining onions. Bake5 minutes more.


Hot German Potato Salad

Ingredients:9 medium potatoes

6 slices bacon

1/2 C chopped onion

2 T flour

2 T sugar

2 tsp salt

1/2 tsp celery seed

dash pepper

3/4 C water

1/3 C vinegar

Directions:Pare potatoes. In saucepan, heat 1" salted water

to boiling. Add potatoes and cook til tender. Drainand set aside. In large skillet; fry bacon until crisp;remove and drain. Cook and stir onion in bacondrippings until golden brown. Blend in flour,sugar, salt, celery seed and pepper. Cook over lowheat, stirring until mixture is bubbly. Removefrom heat. Stir in water and vinegar. Heat toboiling, stirring constantly. Boil and stir 1 minute.Crumble bacon. Slice potatoes thin. Carefully stirbacon and potatoes into hot mixture. Heatthrough, stirring lightly to coat potato slices.


Quick Baked Beans

Ingredients:1/2 lb bacon, diced 1 large onion, chopped

3 28 oz cans pork and beans

1/2 C packed brown sugar

1/3 C prepared mustard

1 C barbecue sauce

Directions:In large frying pan, cook bacon and onion until

bacon is crisp and onion is tender. Draindrippings. Add undrained pork and beans, brownsugar, mustard and BBQ sauce. Simmer 10minutes.


Refrigerator Pickles

Ingredients:4 C sugar

4 C vinegar ~ white

1/2 C salt ~ DO NOT USE IODIZED SALT

1 1/3 tsp tumeric

1 1/2 tsp celery seed

1 1/3 tsp mustard seed

3 onions ~ sliced thin

sliced cucumbers ~ DO NOT PEEL

Directions:Mix sugar and vinegar. DO NOT HEAT. Add

the rest. The above should fill 3 large peanutbutter jars. Alternate onions and cucumbers injars, pour syrup over. Tip jars each day to mix thesyrup. Store 5 days before using.

My Notes:These will keep in refrigerator for one year. Theystay crisp and are delicious.


Sauteed Dumplings (Gyoza orPot Stickers)

Ingredients:4 1/2 cups flour

9 oz lean boneless pork, minced

1 tbsp soy sauce

5 tsp rice wine

1 tsp fresh ginger, chopped

1 tsp salt, or to taste

3 1/2 oz hotbed leeks

3 1/2 oz sesame oil

1 tsp flour mixed with 2 tbsp water

1 tsp MSG (optional)

Directions:1. Mix the pork with the soy sauce, rice wine,

ginger, MSG and salt. Stir in one direction, adding5 oz of water, a little at a time until the porkbecomes sticky. Add the leeks and sesame oil andblend well, and divide into 60 portions. Set aside.

2. Stir 7 oz of water into the flour. Knead untilthe dough is smooth and elastic. Let rest for 30minutes. Roll into a long cylinder and cut into 60portions. Flatten each piece and roll into a circleabout 3 inches in diameter. Place 1 portion of thefilling on each circle and fold over. Pinch tightlyto seal the edges and form a squat bonnet-shapedpouch. Repeat until all the dough and filling areused.

3. Arrange the pouches in a large pan. Heat tomoderately hot, then add water to cover thepouches one-third of the way up. Cover the panand cook over high heat until the water is almostabsorbed. Trickle the flour-water mixture aroundthe pouches. Cover the pan and saute over lowheat until the flour forms a crisp film that link thedumplings together. Sprinkle the dumplings witha little sesame oil, cover again, and saute until thepouches are browned on the bottom. Remove witha spatula and serve. Saute and serve thedumplings in batches.


Scalloped Potatoes

Ingredients:1 can cream of mushroom soup

1/2 C milk

pepper

4 C thinly sliced potatoes

1 small onion, thinly sliced

1/2 lb cheese

1 T butter

paprika

Directions:Stir soup til smooth; add milk and pepper. In

buttered 1 1/2 qt casserole, alternate layers ofpotatoes, onion, sauce and cheese. Dot top withbutter; sprinkle with paprika. Cover, bake at 375for 1 hour. Uncover; bake 15 minutes more.


Sweet Potato Casserole

Ingredients:1 28 oz can sweet potatoes

1/2 C milk

1/2 - 3/4 C sugar

1 stick butter

1 tsp vanilla

2 eggs

Topping:

1 C brown sugar, packed

1/2 C flour

1 C pecans, chopped


Directions:Heat sweet potatoes with the liquid they are

packed in. Do not drain. Add the milk,sugar,butter, vanilla. Mix together mashing thepotatoes. Mixture will be very thin and somewhatlumpy. Add the eggs, slightly beaten. Pour into 11/2 backing dish. Mix topping ingredientstogether and spread on top of sweet potatomixture. Bake at 350 for 45 minutes.



Soups andSandwiches

Bacon Potato Chowder

Ingredients:1 lb Bacon, cut into 1 inch pieces

1 qt New potatoes, 1/2 inch cubes

1 pint Onions, chopped

1 pint Sour cream

1 pint + 1/2 C Milk

2 3/4 C Cream of chicken soup, condensed

1 lb Corn, whole kernel, drained

1/2 tsp Thyme, ground

1/2 tsp Pepper

Directions:Cook bacon in large saucepan over medium heat,

stirring occasionally, until crisp; add potatoes andonions. Cover pan and continue cooking, stirringoccasionally, until potatoes are tender, about20-30 minutes.

Add all remaining ingredients. Continuecooking, stirring occasionally, until heatedthrough, about 5-10 minutes.


Cream of Potato Soup

Ingredients:potatoes

onion

celery

milk

salt & pepper

butter

parsley

flour

cheez whiz

Directions:Put potatoes, onion, celery and leaves, salt and

pepper and parsley in water and cook til done.(cube the potatoes) Pour off some of the water andadd a small amount of milk, cheez whiz andbutter. Make a paste of flour and water to thickensoup. Heat more and serve.


Quick Onion Soup

Ingredients:2 cans onion soup

2 T flour

1/2 can water, cold

2 bay leaves

Directions:Blend water and flour til smooth. Add soup and

bay leaves. Simmer til thickens. Remove bayleaves. Serve with munster cheese and hard frenchbread on top.



Breads

60-Minute Rolls

Ingredients:1 1/2 C flour

1 tsp salt

3 T sugar

2 pkg active dry yeast

~~~~~~~~~~~~~~~~~~~~~~

1/2 C nonfat dry milk

1/4 C shortening

1 1/2 C hot tap water

~~~~~~~~~~~~~~~~~~~~~~

1/4 C flour

1 1/2 to 2 1/2 C flour

Directions:Mix flour, sugar, salt and yeast thoroughly in a

large bowl.

Add dry milk, shortening and water to flourmixture and beat two minutes at medium speed,scraping bowl occasionally.

Add 1/4 C flour and beat 2 minutes at high speedscraping bowl occasionally. Stir in enoughadditional flour to make soft dough. Turn ontoflour board and knead until smooth about 5minutes. Place in greased bowl. Turn to greasetop. Cover with plastic wrap. Place bowl in pan ofhot water. Let rise 15 minutes. Turn dough onto afloured board, divide and shape as desired. Coverwith plastic wrap to keep free from draft for 15minutes. Bake at 425 for 12 minutes or untilgolden.

Melt butter for glaze.


Banana Bread

Ingredients:1/2 C shortening

1 C brown sugar

2 eggs

2 bananas - 1 1/4 C mashed

1/2 C nuts

2 C sifted flour

1 tsp baking soda

1/2 tsp salt

Directions:Cream together shortening and brown sugar and

add all the rest of the ingredients. Mix well andbake at 350 for 1 hour.


Banana Nut Bread

Ingredients:3 very ripe bananas, mashed fine

1 egg

1/2 C sugar

2 C flour

1 tsp soda

1/4 C butter

1 tsp vanilla

1/2 C chopped nuts

Directions:Mash bananas, add sugar and egg. Mix flour

sifted with soda to the first mixture. Add meltedbutter and vanilla then blend in nuts. Bake 1 hourat 300-325. Add no liquid.


Blueberry Muffins

Ingredients:1/4 C butter

1/4 C honey

1/4 C sugar

1 egg

1 1/2 C flour

2 tsp baking powder

1/2 tsp salt

1/3 C milk

1 C blueberries

Directions:Cream butter, sugar, honey, add milk and mix.

Sift together flour, baking powder, salt and add tomixture along with the milk. Fold in berries. Bakeat 375 for 20 minutes.


Cheese Garlic Biscuits

Ingredients:2 C bisquick

2/3 C milk

1/2 C shredded Cheddar cheese

1/4 C (1/2 stick) butter, melted

1/4 tsp garlic powder

Directions:Mix baking mix, milk and cheese until soft

dough forms. Beat vigorously 30 seconds. Dropdough by spoonfuls onto ungreased cookie sheet.Bake at 450 for 8 - 10 minutes until goldenbrown. Mix butter and garlic powder; brush overwarm biscuits before removing from cookie sheet.Serve warm.


Coffee Can Bread

Ingredients:1/2 C water

1/2 C milk

1/2 C oil

1 1/2 C flour

1/2 C sugar

1 pkg yeast which has been dissolved in 1/4 Cwarm water

2 eggs

2 1/2 C flour

Directions:Combine and heat the top three ingredients to

luke warm. Mix with 1 1/2 C flour. Beat withspoon. Add 1/2 C sugar, 1 pkg yeast which hasbeen dissolved in 1/4 C warm water, 2 eggs. Beatagain. Add 2 1/2 C flour. The more you beat, thelighter the bread. Put into 2 - 1 lb coffee canswhich have been greased. Let rise about 30minutes. Bake at 375 for 35 minutes.


Corn Chex Party Mix

Ingredients:2 stickes melted butter

3 tsp salt

9 tsp Worcestershire sauce

garlic to taste

2 2/3 C cheese nips

2 2/3 C pretzel stix

2 2/3 C bugels

2 2/3 C each, rice, wheat and corn chex

2 2/3 C cheerios

2 C mixed nuts

Directions:Mix together the top four ingredients then add

the rest and mix well. Spread in oblong cake panand bake at 250 for 1 hour. Stir occasionally.


Cranberry Nut Bread

Ingredients:2 C flour

1 C sugar


1/2 tsp soda

1/2 tsp salt

1/4 C butter

1 egg

1 T grated orange rind

3/4 C orange juice

1 1/2 C raisins

1 1/2 C chopped cranberries

1 C chopped walnuts

Directions:Sift together flour, sugar, baking powder, soda

and salt into large bowl. Cut in butter untilmixture is crumbly. Stir egg with orange rind andorange juice. Then blend mixture into flourmixture. Stir just until flour is moistened. Fold inraisins, cranberries and nuts. Spoon into loaf pan.Bake at 350 for 60-75 minutes or until testerinserted in center comes out clean. Cool in pan 5minutes. Then invert onto wire rack. Turn rightside up. Cool. Store, well wrapped for 24 hoursbefore slicing.


Cranberry Orange Tea Bread


1/2 C shopped nuts


2 C fresh cranberries - chopped

1/2 tsp soda

1/2 tsp salt

1 orange - grated rind and juice

1 C sugar

1/4 C melted oleo

1 egg - well beaten

Directions:Mix together flour, baking powder, soda, salt,

sugar, nuts and cranberries. Combine rind, juice,oleo and enough water to make 3/4 C; beat in egg.Pour over flour mixture and mix until dampened.It will be very thick. Spoon into 9 x 5 x 3 loaf panand bake in preheated 350 oven for 1 hour 10minutes. Store airtight.

My Notes:Will keep 1 week. Can be frozen. Keeps longerthan 1 week refrigerated. Good with creamcheese.


Egg Noodles

Ingredients:1 cup flour

1 egg

pinch of baking powder

pinch of salt

enough milk for it to stick together

Directions:Roll out, cut up and let dry. To increase for more

noodles increase everything by adding 1 more ofeverything.


Homemade Buns

Ingredients:1/2 C warm water

2 pkgs yeast

Combine

1 1/2 C scalded milk

1/2 C sugar

2 tsp salt

2 eggs

1/2 C cooking oil

4 1/2 - 5 C flour

Directions:Knead dough for 5 minutes and put in a greased

bowl. Let dough rise til it doubles in size (about 11/2 hours). Punch down and let rise again (about30 minutes). Shape and let rise again and bake at375 for 20 minutes.

My Notes:Variation: Cinnamon Rolls Roll out dough andsprinkle with cinnamon and sugar mixture. Put afew pieces of butter over sugar mixture. Roll thenslice into 1" slices. Put 1-2 drops of vanilla oneach roll and put some more sugar mixture on top.Bake as directed.


Mini Cinnamon Rolls

Ingredients:2 large packages crescent rolls

1/2 stick butter, softened

1/2 C sugar & 2 T cinnamon (mixed together)

(Optional: pecans, raisins or apples)

Glaze:

1 C powdered sugar

2 T milk

Directions:Roll out crescent rolls into rectangles. Press

seams together. Spread softened butter onrectangles and sprinkle the sugar/cinnamon overeach evenly. Roll up longways, like a jelly roll.Slice into 6 or 8 pinwheels. Place in casserole dishand bake at 350 for 25 minutes. Cool 5 minutes,pour glaze on top.


Nut Bread

Ingredients:1/2 C sugar

1 1/2 C chopped walnuts

1 egg

3 C bisquick

1 1/4 C milk

Decorate with walnuts

Directions:Heat oven to 350. Mix all except bisquick and

nuts for decoration. Then mix in bisquick well.Beat hard for 30 seconds. Pour into greased loafpan. Put nut halves on top. Bake 45-50 minutes.


Orange Coffee Cake



1/2 tsp salt


1/2 C butter

grated rind of 1 orange

1/2 tsp cinnamon

3/4 C milk

1 egg, beated

Glaze:

Juice of 1 orange

1/2 C powdered sugar

orange slice for garnish, if desired

Directions:Combine flour, baking powder, salt and brown

sugar. But in butter to make coarse crumbs.Reserve 1 C for topping. Add rind, cinnamon,milk and eggs. Mix just until moistened. Spoonbatter into a greased and floured 8" tube pan orsquare pan. Sprinkle top with reserved crumbs.Bake at 375 for 30 - 35 minutes or until a testercomes out clean. Cool in pan for 5 minutes beforeremoving to serving dish.

My Notes:If using glaze, combine orange juice withpowdered sugar. Stir until blended. Drizzle overcake just before serving. Garnish with orange sliceif desired. Serve warm.


Original Chex Mix

Ingredients:1/4 C butter, melted

8 C chex cereal.. your choice of flavors

1 1/4 tsp Lawry's Seasoned Salt

1 C mixed nuts or just peanuts

4 1/2 tsp Worcestershire sauce

1 C pretzels

Directions:In a small bowl add seasoned salt and

Worcestershire sauce to melted margarine; mixwell. Pour chex cereals, nuts and pretzels intolarge zipper bag

Pour margarine mixture over cereal mixtureinside zipper bag. Seal top of bag securely. Shakebag until all pieces are evenly coated.

Pour contents of bag into large microwave-safebowl. Microwave on high 5-6 minutes, stirringevery 2 minutes. Spread on absorbent paper tocool. Store in airtight container.

Makes 9 cups.


Pancakes

Ingredients:1 egg

pinch salt

1 tsp baking powder

1 C milk

1 pkg sweetener

1 C flour

Syrup

2 C sugar

1 C boiling water

1 tsp maple flavoring

Directions:Blend all until smooth and make the syrup by

boiling sugar and water until clear, turn off andadd flavoring.


Pizza Crust

Ingredients:1 C flour per pizza

yeast and warm water, mix

tomato sauce

Italian seasoning

Garlic salt

Oregano

Mozzarella cheese

Pizza cheese

2 C flour = 1 pkg yeast

4 C flour = 2 pkg yeast

Note: Use 1/2 amount of water as you do flour

2 C flour = 1 C water and so on

Directions:Mix all ingredients and spread on greased cookie

sheet. Use toppings of your choice.


Pretzel Dough

Ingredients:2 pkgs dry active yeast

1 3/4 C lukewarm water

1/4 C sugar

2 tsp salt

4 T butter, softened

1 egg

6 - 6 1/2 C all-purpose flour

Egg Wash

1 egg

1 T water

coarse salt

Directions:Dissolve the yeast in the lukewarm water in a

medium-size bowl. Add the sugar, salt, butter,egg, and 3 C of the flour. Beat this with an electricmixer until it is smooth. Using a wooden spoon,stir in enough of the remaining flour, a cup of atime, to make a stiff dough. Turn it out onto afloured surface and form it into a smooth ball.Place the dough in a lightly greased bowl, coverwith plastic wrap and refrigerate for four to sixhours.

After it has almost doubled in bulk, punch downthe dough and divide it in half. Cut each half intosix pieces. Keeping the remaining dough piecescovered with a cloth as you work, make eachpretzel and place on a greased baking sheet. Pressdown the areas where they overlap. Let rise forabout thirty minutes after creating all the pretzels.

Preheat the oven to 400. Beat the egg and watertogether to make the egg wash, then brush eachpretzel with the wash and sprinkle with coarsesalt. Bake for 12-15 minutes or until goldenbrown. Be careful not to overbake.


Refrigerator Rolls

Ingredients:1 3/4 warm water

1/2 cup honey

1 T salt

2 pkgs active dry yeast

1 egg, unbeaten

1/4 cup soft butter

6 cups sifted flour

Directions:Mix together in large bowl the warm water,

honey and salt. Blend in yeast. Beat in egg, softbutter and 3 cup flour. Beat about 2 minutes oruntil smooth. Gradually add 1 cup flour, beatinghard. Using hands, work in balance of flour untildough is smooth and elastic. Grease top of dough.Cover with foil or wrap. Let rise in refrigerator atleast 2 hours or until doubled in bulk. Punchdown, refrigerate. Store in refrigerator 1 - 3 dayspunching down once a day. Remove all or part ofdough from refrigerator, shape into rolls. Cover,let rise in warm place until double in bulk (about 1hour). Heat oven to 400. Brush rolls lightly withmelted butter. Bake 12 - 15 minutes or untilgolden brown.

Makes approximately 3 dozen



Desserts

Apple Cobbler

Ingredients:Filling:

5 cup sliced tart apples

3/4 cup sugar

1/4 tsp salt

2 T flour

1 T lemon juice

1 tsp vanilla

1/2 tsp cinnamon

2 T butter

Batter:

1/2 cup sugar

1/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

2 T soft butter

1 egg, slightly beaten

Directions:Make filling - mix all ingredients except butter.

Turn into 8 x 8 x 2 baking dish. Dot with butter.Preheat over to 375. In medium bowl, combine allbatter ingredients. Beat with wooden spoon, dropover apples. Bake 35 - 40 minutes.


Banana Split Cake

Ingredients:Graham cracker crust

2 cup graham cracker crumbs

1/4 cup sugar

1 stick butter, melted

Filling

2 eggs

2 cups powdered sugar

cool whip (2)

2 sticks butter, melted

3 - 4 bananas

small can crushed pineapple, drained

Directions:Mix eggs, powdered sugar and butter until well

blended. Spread mixture over crust. Slice 3 - 4bananas and place on top of filling. Spread smallcan of pineapple over the bananas. Top with coolwhip. Refrigerate before serving.


Blueberry Delight Torte

Ingredients:3 eggs

1/2 tsp cream of tartar

1 cup sugar

1 tsp vanilla

1 cup regular soda crackers - crushed

1/3 cup chopped nuts

Topping

1 envelope of dream whip

1 can thickened blueberry pie filling

Directions:Beat eggs and cream of tartar until stiff.

Gradually add 1 cup sugar, 1 tsp vanilla. Thenfold in 1 cup regular soda crackers - crushed and1/3 cup chopped nuts. Bake in a greased pan for25 minutes at 350. Let cool. Use a 9" square pan.

Topping

Beat 1 envelope of dream whip according todirections. Spread on top of cooled torte. Top with1 can thickened blueberry pie filling. Refrigerate 6hours.


Bread Pudding

Ingredients:1/2 loaf dry bread soaked in water

4 eggs - beaten

2 cups milk

1 cup sugar

1 tsp vanilla

Directions:1/2 loaf dry bread soaked in water. Squeeze and

put in greased and floured 9 x 13 pan.. Cover withcustard of all the other ingredients mixed together.Bake at 350 until custard is done - about 1 hour.


Butter Nut Drops

Ingredients:1 C shopped pecans

3 T sugar

1 C sifted flour

1 tsp vanilla

1/4 lb or 1/2 C butter


Directions:Mix nuts and flour. Cream butter and sugar. Add

to mixtures and mix quickly. Add vanilla andshape into balls. Put on greased and flouredbaking dish and bake 15 minutes at 350. Rollwhile hot in powdered sugar.


Caramel Corn

Ingredients:2 cup brown sugar

1 cup butter

1 tsp salt

1/2 cup white syrup

1 tsp vanilla

9 quarts popcorn

1/2 tsp baking soda

Directions:Boil all for 5 minutes. Mix in 1/2 tsp baking

soda. Pour over popcorn and bake in oven 1 hourat 250.


Cherry Banana Cobbler

Ingredients:3 firm bananas

2 tsp lemon juice

1 1-lb 5 oz cherry pie filling

vanilla wafers broken into coarse crumbs

Directions:Slice bananas in half lengthwise and then in

thirds. Layer into dish. Mix lemon juice andcherry pie filling and spoon over bananas.Sprinkle cookies over. Microwave 3-4 minutes.Serve over ice cream.

My Notes:I use double batch and put in 3 layers andmicrowave twice as long.


Cherry Cheesecake Wreath

Ingredients:1 8 oz cream cheese

1/3 cup powdered sugar

1 tsp vanilla

1 can cherry fruit pie filling

2 cans crescent rolls

Directions:Mix the cream cheese, powdered sugar and

vanilla together. Lay out on rounded cookie sheet.(Pizza pie sheet will do) Place the cheese mixturearound the crescent roll. Crescent rolls mustoverlap each other. Then place pie filling on thecheese mixture. Pull ends of the crescent rollsover the mixture and filling to meet the other endof crescent roll and twist.

Place in 325 oven for 20 - 25 minutes or untilrolls are golden brown. Cool. Sprinkle with candyor use icing and design or eat as it.


Chewy Walnut Squares

Ingredients:1 egg

1 cup packed brown sugar

1 tsp vanilla

1/2 cup sifted flour

1/4 tsp soda

1/4 tsp salt

1 cup coarsely chopped walnuts

Directions:Grease an 8" square pan. Stir together the egg,

brown sugar and vanilla. Quickly stir in flour,soda and salt. Add walnuts. Spread in pan andbake at 350 for 18 - 20 minutes. Cookies shouldbe soft in center when taken from oven. Leave inpan; cut into 2" squares.

Makes 16 squares


Chocolate Caramel Bars

Ingredients:50 light caramels (14 oz pkg)

1/3 C evaporated milk

1 german chocolate cake mix


1 C chopped nuts

1 C chocolate chips

3/4 C butter

Directions:Combine and cook first two ingredients til

melted. Set aside.

Combine cake mix, butter, milk and nuts byhand. Press 1/2 of dough in 9 x 13 pan. Bake 6minutes. Remove from oven. Sprinkle 1 Cchocolate chips over hot crust. Spread meltedcaramels over chips. Crumble remaining doughover this. Return to oven and bake 15 - 18minutes. Cool slightly, refrigerate at least 30minutes before cutting.


Chocolate Ice Cream SundaePie

Ingredients:1 graham cracker crust

Melt over double-boiler:

1 C evaporated milk

6 oz chocolate chip

1/4 tsp salt


1 qt vanilla ice cream, allow to soften

1/2 C chopped pecans

Directions:Take chocolate mixture off heat and stir in

marshmallows til smooth. Cool til room temp.Drop ice cream by spoonful into crust and layerwith chocolate mixture and nuts several times.

My Notes:Recipe doubled is enough for 3 crusts.


Dad's Apple Crumb Pie

Ingredients:Sliced apples

pinch of salt

cinnamon to taste

2 T flour

about 1/2 - 2/3 C sugar

To make crumbs:

Mix about 1/2 stick butter

1/2 C sugar

little over 1/2 C flour

Directions:Make pie crust. Slice apples and add to them a

little salt, cinnamon, about 2 T flour and about 1/2- 2/3 C sugar. Mix and lay in crust in layers.

To make crumbs:

Mix about 1/2 stick butter

1/2 C sugar

little over 1/2 C flour

Mix well and sprinkle over apples. Bake at 450for 10 minutes and 375 40 - 50 minutes or untiltender.

My Notes:These can be baked in bulk and frozen for later.


Date Nut Kisses

Ingredients:3 egg whites - beaten

1 C sugar

2 C nuts or 1 C nuts, 1 C dates and 1 tsp

Directions:Beat 3 egg whites together with 1 C sugar for 10

- 12 minutes. Add 2 C nuts or 1 C nuts, 1 C datesand 1 tsp vanilla. Blend together. Lightly greaseand flour tins. Preheat over to 275. Drop onfloured tins. Bake 15 minutes. After baking, let set1 minute before removing.


Deep Dish Apple Pie


1 cup sugar

1 tsp baking powder

1 large egg

1/4 tsp salt

approximately 4 medium apples

1/2 tsp cinnamon

3 T butter

Directions:Peel and slice apples into a deep baking dish. Dot

with butter and sprinkle with cinnamon. Mix andsift dry ingredients and add egg with a few dropsof hot water to make paste. Spread over applesand bake at 350 for 30 minutes.


Dessert Pizza

Ingredients:1 refrigerated slice and bake cookie dough



fresh or canned fruit (strawberries,blueberries, grapes, kiwi, cherries, etc)

Directions:Slice cookie dough and place on baking stone,

press edges together to form a round crust. Bakeat 375 for 12 minutes. Let cool. Mix cream cheese& powdered sugar and spread onto baked cookiedough. Slice and wash all fruit. Decorate pizzawith fruit, either in rings or stripes.


Dirt Cake

Ingredients:1 large bag oreo cookies - crushed

Cream together:

1/4 cup butter

1 cup powdered sugar

1 8 oz pkg cream cheese

In another bowl mix:

3 1/4 cup milk

2 pkgs instant French vanilla pudding

8 oz cool whip

Directions:Mix together the 2 bowls of creamed ingredients.

Layer in a plastic flowerpot:

Cookie crumbs, pudding mix, cookie crumbs,pudding mix, etc

Refrigerate or freeze overnight


Doctor Bird

Ingredients:3 C sifted flour

1 tsp baking powder

1 tsp cinnamon

2 C sugar

1 tsp salt

1 1/2 C cooking oil

1 - 8 oz crushed pineapple with juice

1 1/2 tsp vanilla

3 eggs

2 C ripe diced bananas

1/2 C chopped pecans (optional)

Directions:Measure, sift and mix dry ingredients, add

bananas, oil, vanilla, eggs and pineapple withjuice. Stir to blend; do not beat. Pour in 9" tubepan, greased. Bake at 350 for 1 hour 20 min. Coolin pan then remove.


Easy Divinity

Ingredients:2 1/2 cup sugar

1/2 cup light corn syrup

1/2 cup water

1/4 tsp salt

~~~~~~~~~~~~~~~

2 egg whites

1 tsp vanilla

1 cup chopped nuts

Directions:Mix first 4 ingredients in 2 qt saucepan. Bring to

boil over medium heat, stirring constantly. Reduceheat; cook stirring constantly. Reduce heat; cookw/o stirring to 265 or until small amount formsyard yet plastic ball in cold water. Just beforetemp reaches 265 beat egg whites until stiff peaksform. Beating constantly on high speed, slowlypour hot syrup over egg whites. Beat until smallamount holds soft peaks when dropped fromspoon. Mix in vanilla and nuts. Drop byteaspoonfuls onto waxed paper.


Easy Homemade Ice Creamwith Oreo Cookies

Ingredients:3 egg yolks

1 C coarsely crushed Oreo's

14 oz. Sweetened condensed milk

2 T water

4 tsp vanilla

2 C (1 pt) whipping cream (not topping)

Directions:In large bowl, beat yolks, stir in condensed milk,

water and vanilla. Fold in cookies and whippingcream. Pour into aluminum foil-lined 9 x 5 loafpan or other 2 qt container. Cover, freeze 6 hoursor until firm. Scoop ice cream from pan or peeloff foil and slice. Return leftovers to freezer.


Easy Pecan Pie

Ingredients:1 pkg vanilla instant pudding

1 C corn syrup


1 egg, slightly beaten

1 C chopped pecans

1 unbaked 8-inch pie shell

Directions:Blend pudding mix with corn syrup. Gradually

add evaporated milk and egg, blending well. Addpecans and pour into pie shell. Bake at 375 untiltop is firm and just begins to crack, about 45 - 50minutes. Cool at least 3 hours before cutting.Garnish with cool whip and additional pecans ifdesired.


Food Of The Gods

Ingredients:1 lb dates - cut up with shears dipped in hotwater

1 lb nuts - Eng. walnuts or pecans - can use less- cut up

6 eggs separated

1/2 C sugar

6 T soda crackers - crushed

Directions:Mix dates with nuts. Beat yokes and add to

mixture along with the cracker crumbs. Beat whiteof eggs and gradually add sugar till firm. Fild intomixture. Spread on 9 x 12 greased and floured panand bake 325 for 45 minutes. It will turn brownand bull away from sides. Cut into squares andserve with cool whip.


Friendship Cake (30 day)

Ingredients:1st day:

1 1/2 cup juice starter. 2 1/2 cup sugar, largecan sliced peaches and juice (cut into bite size)

Stir everyday

10th day:

add reg can crushed pineapple with juice, 2 1/2cups sugar

Stir everyday

20th day:

add 20 oz maraschino cherries (halves) 2 1/2cup sugar

Stir everyday

30th day:

You will make 3 - 4 cakes

Each cake needs:

1 yellow pudding cake mix

2/3 cup oil

1/4 cup water

4 eggs

Directions:Beat together. Add 1 cup chopped nuts, 1 cup

fruit drained. Bake at 325 for 35 - 40 minutes oruntil cake starts to pull away from sides of thepan. Use a greased & floured bundt pan. Storefruit mix in 1 gallon glass jar

Do not tighten lid

Makes 4 - 5 starters


Gooey Butter Cake

Ingredients:1 box yellow cake mix, dry

1/2 cup melted shortening or oleo

1 egg

~~~~~~~~~~~~~~~

2 large cream cheese

1 box powdered sugar

2 eggs

1 tsp vanilla

Directions:Mix above with fork the first three ingredients

and pat into 9 x 13 pan. Beat together (withmixer) the next four ingredients. Pour overmixture in pan. Bake at 350 for about 40 minutes.Sprinkle with powdered sugar.


Gooey Butter Cake

Ingredients:1 yellow cake mix

1 egg

1/4 C margarine

1/2 C cream cheese

1 egg

1 1/2 C sugar, powdered

Directions:Mix cake mix, first listing of eggs and margarine

in large mixing bowl. Spread into lightly greasedpan.

Mix cream cheese, remaining egg and powderedsugar together. Pour over mixture in pan.

Bake for 35-40 minutes. Cool

Sprinkle with powdered sugar before serving.


Heath Bar Cake

Ingredients:1 chocolate cake mix - bake and crumble

2 pkgs chocolate pudding - instant

2 cool whip - large

1 pkg Heath bits

Directions:Layer - cool whip, cake, pudding, cake, cool

whip, heath bits


Honey Spice Cake

Ingredients:1 C shortening

2 C honey

2 eggs

4 C flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 C sour milk (1 C milk with either 1 T lemonjuice or vinegar)

Directions:Cream shortening and honey. Add 2 well beaten

eggs. Sift flour twice, add soda and spices.Gradually add milk and dry ingredients alternatelyinto the creamed mixture. Bake at 350 in largeloaf pan.


Hot Fudge

Ingredients:6-1/4 (14 ounce) cans sweetened condensedmilk

12-1/2 (1 ounce) squares unsweetenedchocolate, chopped

3/4 teaspoon salt

3 cups and 2 tablespoons water

1 tablespoon and 1/4 teaspoon vanilla extract

Directions:Combine condensed milk, chocolate and salt in

top of double boiler over rapidly boiling water.Stir and cook until chocolate melts and mixturethickens, about 10 minutes.

Remove from heat and stir in water, a little at atime, until sauce reaches desired consistency.Cool slightly and stir in vanilla. Serve.


Hummingbird Cake

Ingredients:1 yellow cake mix

3/4 tsp vanilla

1/2 tsp cinnamon

1 can pineapple, crushed, drained

2-3 bananas, chopped

Frosting:

1/4 lb cream cheese, softened

2 oz margarine

1/2 lb sugar, powdered

1/2 tsp vanilla

Directions:Prepare cake mix following package directions.

Add vanilla and cinnamon during mixing process.

Slowly stir in pineapple and bananas.

Pour batter into greased pan. Bake for 30minutes, or until toothpick inserted in centercomes out clean.

Cover loosely and chill.

For frosting: beat ingredients together untilsmooth.

Spread on top of cool cake. Refrigerate untilready to serve.

My Notes:This is a VERY moist cake so it must be eatenfairly quick. It also has to be kept refrigerated.


Lemon Cake

Ingredients:1 Box Lemon Jello

3/4 cup water

4 eggs

Mix ingredients together and add:

1 box lemon cake mix

3/4 cup oil

Glaze

Powdered sugar & lemon juice

Directions:Bake at 350 30 to 40 minutes.


Light~N~Fruity Pie

Ingredients:3 oz jello pkg (flavor depends on fruit)

2/3 C boiling water

2 C ice cubes

8 oz cool whiop

1 C fresh fruit

1 graham cracker crust

Directions:Dissolve gelatin completely in boiling water,

stirring about 3 minutes. Add ice cubes and stiruntil gelatin is thickened; about 2-3 minutes.Remove any unmelted ice. Blend in cool whipthen whip until smooth. Fold in fruit. Chill ifnecessary until mixture will mound. Spoon intocrust. Chill 2 hours. Garnish if desired.


M & M Cookies

Ingredients:1 cup shortening

2 tsp vanilla

1 cup brown sugar

1/2 cup sugar

2 1/4 cup flour

1 tsp soda

1 1/2 cup M & M's

2 eggs

1 tsp salt

Directions:Blend shortening and sugars in large bowl. Beat

in vanilla and eggs. Sift dry ingredients, add tomixture. Stir in 1 cup M & M's. Drop byteaspoonfuls on ungreased cookie sheet. Decoratewith remaining M & M's. Bake at 375 for 10minutes or until golden brown. Some crackingshould occur.

Makes about 6 dozen


Microwave Sea Foam Divinity

Ingredients:1st five ingredients:

1 1/2 cup brown sugar, packed

1 cup granulated sugar


1/2 cup water

1/8 tsp salt

Last three ingredients:

2 egg whites

1 tsp vanilla

1/2 cup chopped walnuts

Directions:Combine 1st five ingredients in 3 qt glass bowl

or casserole; cook on high 5 minutes; stir well;cook 9 minutes more or until mixture reaches hardball stage. Do not stir corn syrup mixture. Beategg whites with vanilla in bowl until soft peaksform, using electric beater on high. Slowly pourhot syrup over egg whites, beating until mix holdsits shape and begins to lose it's gloss. (will bestiff) Fold in walnuts; quickly drop mixture byteaspoonful onto waxed paper - lined bakingsheets or spread in greased 8-inch square bakingpan; cook and cut into squares.

Makes 1 1/4 lbs.

My Notes:Classic Divinity - omit brown sugar and increasegranulated sugar to 2 1/2 cups Opera Divinity -Omit walnuts and fold in 1/2 cup chopped candiedcherries.


Millionaire Pie

Ingredients:1 box cream cheese, softened

1/2 C sugar

1 C pineapple, crushed, undrained

1 C coconut, grated

1 C pecans, chopped

1 package whipped topping

1 prepared crust, graham or pastry

Directions:Cream together cream cheese and sugar with

mixer on high speed. Stir pineapple, coconut andpecans into cream cheese mixture; mix well.

Carefully fold in half of the whipped toppinguntil filling is fully blended. Reserve remaininghalf for top.

Place filling into prepared crust and chill forseveral hours. Before serving spread remainingwhipped topping over top.

Cut each pan into 10 slices.

My Notes:I use cool whip instead of the packaged whippedtopping


Minute Chocolate Sauce

Ingredients:4 oz chocolate

1/2 C oleo

3 C sugar

1 tsp vanilla

1 14 1/2 oz can evaporated milk

Directions:Melt butter in double boiler, add chocolate. Stir

in sugar until dissolved then add milk. Heat indouble boiler until real thick. Can be keptindefinitely in a jar in refrigerator. Use hot orcold. Can use 1 C cocoa and 4 T shortening inplace of chocolate squares.


Miracle Cheese Cake

Ingredients:2 Cups crushed graham crackers

1/4 Cup sugar

1/2 stick or 1/4 Cup oleo or butter, melted

~~~~~~~~~~~~~~~

1 pkg (3 oz) lemon jello

1 Cup boiling water

1 T lemon juice

~~~~~~~~~~~~~~~

1 8 oz cream cheese ~ room temperature &creamed

1 Cup sugar

1 tsp vanilla

~~~~~~~~~~~~~~~

1 large can Milnot, chilled for about 2 hours

Directions:Mix the first three ingredients together to make

the crust. Once mixed well, pat in oblong cakepan reserving 1/2 Cup to sprinkle on top of cake.Set in 300 oven for 8 minutes to set.

Mix the next three ingredients to dissolve jelloand set aside.

Blend the next three ingredients well then mixwith cooled jello mixture.

1 large can Milnot, chilled for about 2 hours infreezer then beaten.

Now fold in cheese and jello mixture. Pour thison graham cracker lined pan and top withremaining crumbs.

Keep refrigerated.


Mrs Fields Chocolate ChipCookies

Ingredients:2 C butter (not margarine)

2 C sugar


4 eggs

2 T vanilla

4 C flour

5 C oats (ground to powder in blender orprocessor)

2 T baking powder

2 T baking soda

Directions:Cream together the first three ingredients(can use

mixer)

Add eggs and vanilla

Mix together in another bowl the last fouringredients

Add 24 oz semi-sweet chocolate chips, 8 oz milkchocolate chips and 2 C chopped pecans. Bake onungreased cookie sheet for 7 minutes at 350.Make golf ball sized cookies, place 2 inches apart.Makes 112 cookies

My Notes:When I added the two mixtures together I used thelarge combining the two, I added the nuts to theremaining dry ingredients to keep from clumpingtogether. The batter is very STIFF


Oatmeal Drop Cookies


1/2 tsp powder

1/2 tsp soda

1/2 tsp salt

1/2 cup sugar

1/2 cup brown sugar - packed

1/2 cup butter or shortening (if more than onebatch, split between butter and shortening)

1 T water

1/2 tsp vanilla

1 egg, unbeaten

1 1/2 cup regular or quick oatmeal

Directions:Bake at 350 for 12 - 15 minutes.

Makes 3 1/2 dozen cookies


Oreo Dessert

Ingredients:1 lb oreo cookies

1 stick butter

1 cream cheese

3 1/2 C milk

12 oz cool whip

2 vanilla instant pudding (dry)

Directions:Set 12 cookies to the side. Mash rest of cookies.

Melt butter and mix with crushed cookies. Spreadin oblong pan and press. Mix 1 C milk & creamcheese til smooth. Add pudding and 2 1/2 C milk -mis till thick. Spread in pan. Top with cool whipthen sprinkle with 12 crushed oreos. Refrigerate.


Original Nestle Toll HouseCookies


3/4 C sugar

2 C semi-sweet morsels

1 tsp baking soda


1 C chopped nuts

1 tsp salt

1 tsp vanilla

2 eggs

1 C (2 sticks) butter, softened

Directions:Combine flour, bakind soda and salt in small

bowl. Beat butter, sugar, brown sugar and vanillain large bowl. Add eggs one at a time, beatingwell after each addition; gradually beat in flourmixture. Stir in morsels and nuts. Drop byrounded T onto ungreased baking sheets. Bake at375 for 9 - 11 minutes or until golden brown.Cool on baking sheets for 2 minutes; remove towire racks to cool completely.

Makes 5 dozen cookies


Peanut Brittle

Ingredients:2 cups sugar

1 cup water


1 T margarine

1/2 tsp salt

1 1/2 cups raw Spanish peanuts

1 tsp vanilla extract

1/2 tsp baking soda

Directions:In large saucepan, over medium-high heat,

combine sugar, water, corn syrup, margarine andsalt. Cook, stirring constantly, until temperaturereaches 290 (soft crack stage). Stir in peanuts:cook, stirring constantly until temperature reaches300 (hard crack stage). Remove from heat; stir invanilla and baking soda. Quickly spread mixtureon large greased baking sheet. Cool, break intopieces. Store in airtight container.

Makes 1 1/2 pounds.


Peanut Butter Cookies


3/4 tsp soda

1/4 tsp salt

1/2 C butter

1/2 C peanut butter

1/2 C sugar


1 egg

1/2 tsp vanilla

Directions:Stir together flour, soda and salt. In a mixer bowl

beat butter for 30 seconds. Add peanut butter andsugars; beat til fluffy. Add egg and vanilla; beatwell. Add dry ingredients to beaten mixture; beattil well blended. Shape dough into 1" balls; roll ingranulated sugar if desired. Place 2" apart onungreased cookie sheet; crisscross with the timesof a fork. Bake in a 375 oven about 10 minutes.Cool about 1 minute before removing to a wirerack.

Makes 48


Peanut Butter / Honey DropCookies

Ingredients:1 C peanut butter

1/2 C butter

1/2 C sugar

1 C honey

2 eggs

1/2 tsp baking soda

2 1/2 C sifted flour

2 tsp vanilla

Directions:Sift flour and soda and set aside. Cream peanut

butter, butter and vanilla. Add honey and sugar,beating well after each addition. Then add 2well-beaten eggs. Mix well, then add the siftedflour. Drop on cookie sheet and bake at 375 for 10- 12 minutes. Cool. Check to see that they don'tbrown too fast on bottom.


Pecan Pie

Ingredients:1 1/2 C dark corn syrup

1/2 C butter ~ melted

1 C dark brown sugar

1 tsp vanilla

1 egg ~ beaten

1 C pecan pieces

1/4 C half pecans

Deep pie shell

Directions:Mix syrup and sugar; bring to boil. Add butter,

vanilla and egg with pecans. Pour into deep pieshell and top with pecan halves.

Bake 350 for 40 - 45 min or until thick.


Pineapple Upside-Down Cake

Ingredients:1/4 C butter

1/2 C brown sugar (packed)

1 8ox can pineapple slices, drained and cut inhalf

Maraschino cherries

pecan halves

1 yellow cake mix

Directions:Heat oven to 350. Melt butter over low heat in

layer pan, 9 x 1 1/2. Sprinkle brown sugar evenlyover butter. Arrange pineapple halves, cherriesand pecans over sugar mixture. Prepare cake mixas directed on package. Pour the batter evenlyover fruit in pan. Bake 35 - 45 minutes or untilwooden pick inserted in center comes out clean.Invert at once onto serving plate. Leave pan overcake a few minutes. Serve warm or cool

My Notes:I use crushed pineapple instead of slices, it makescutting easier.


Popcorn Balls

Ingredients:1/4 cup margarine

1 cup popcorn

1/2 tsp salt

1/2 cup light karo syrup

1/2 cup light brown sugar

1/2 T white vinegar

1 1/2 T margarine

Directions:Pop popcorn in 1/3 cup margarine then sprinkle

with salt and mix. Put syrup, brown sugar andvinegar in large saucepan and mix. Boil stirringoccasionally until syrup reaches soft ball stage240 degrees. Continue to coil til soft crack stage270. Add margarine and stir in until melted. Poursyrup over popped corn, stirring gently to mixthoroughly. Shape with hands when cool enoughto handle, into balls about 2 1/2" in diameter.Place on waxed paper to harden.


Pumpkin Bars

Ingredients:1 cup oil

1 tsp baking soda

2 cups sugar

1/2 tsp salt

2 cups pumpkin

2 tsp cinnamon

4 eggs

2 cups flour

2 tsp baking powder

Topping

3 oz cream cheese room temp

1 tsp vanilla

3/4 stick butter

1 T cream or milk

1 3/4 cup powdered sugar

Directions:Mix togetherfirst set of ingredients, put in

greased cookie sheet with sides. Bake 20 - 25minutes at 350.

Mix together topping ingredients and spread oncooled bars


Pumpkin Pie Cake

Ingredients:4 eggs

1 tsp salt

1 can pumpkin (16 oz)

1 can milnot (large)

1 1/2 C sugar

1 box yellow cake mix

2 tsp pumpkin pie spice

2 sticks (1 C) margarine

1 C crushed nuts

Directions:Mix 1st 6 ingredients. Pour into 9 x 13 ungreased

pan. Sprinkle dry cake mix on top. Pour meltedmargarine on top then sprinkle nuts on top. Bake350 degrees for 1 hour and 15 mins. or until knifeinserted in center comes out clean.

If you have a slow oven you may have to cookup to almost 2 hours.

Serve topped with cool whip or ice cream.


Pumpkin Roll

Ingredients:3 eggs

1 cup sugar

Beat 3 minutes

2/3 cup pumpkin

1 tsp baking powder

1 tsp lemon juice

2 tsp cinnamon

3/4 cup flour

1 tsp ginger

1/2 tsp salt

Filling

1 cup powdered sugar

4 T oleo

8 oz cream cheese

1 tsp vanilla

Directions:Mix all top ingredients together. Spread on

cookie sheet lined with waxed paper. Bake at 375for 15 minutes. Turn out on towel sprinkled withpowdered sugar. Roll up and let cool.

Beat all filling ingredients together and spread oncool cake. Roll up again.


Pumpkin Squares

Ingredients:1 C oil

2 C sugar

4 eggs

2 C pumpkin (16 oz can)

2 C flour

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 tsp soda

1 tsp ginger

1 C chopped nuts (optional)

Icing:

3 oz cream cheese

3/4 stick margarine

1 T milk or cream

1 tsp vanilla

1 3/4 C powdered sugar

Directions:Cream oil and sugar together. Add eggs and

pumpkin. Now add the dry ingredients and mixwell. Pour into lightly greased jelly roll pan. Bakeas above. Can use mixer for cake and icing. Iusually double the icing as one recipe is ratherthin, however, double is too much. Freeze theremainder or use as filling between Grahamcrackers.


Quick Cookie Recipe

Ingredients:1 cake mix (any flavor)

2 eggs

1/2 C oil

Directions:Mix with fork or spoon and drop by teaspoon

onto greased cookie sheet. Bake in preheated ovenfor 8 - 10 minutes. Sprinkle with powdered sugarif desired.


Raisin Apple OatmealCookies

Ingredients:1 C butter flavor shortening

1 C granulated sugar

1 C firmly packed brown sugar

2 eggs

1 tsp vanilla

2 1/3 C all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp nutmeg

1/4 tsp ground clove

2 C quick oats (not instant or old fashioned)

1 large granny smith apple, peeled andchopped (about 1 1/3 C)

1/2 C raisins

1/2 C chopped walnuts

Directions:Heat oven to 375. Grease baking sheet with

butter flavor shortening. Combine butter buttershortening, granulated sugar and brown sugar inlarge bowl. Beat at medium speed of electricmixer until well blended. Beat in eggs and vanilla.Combine flour, baking powder, baking soda,nutmeg and cloves. Add gradually to creamedmixture at low speed. Stir in oats, apples, raisinsand nuts with spoon. Shape dough into 1 1/2 inchballs. Place 2 inches apart on greased bakingsheet. Bake at 375 for 13 - 14 minutes or untillightly browned. Cookies will look moist. Do notoverbake. Cool 1 minute on baking sheet beforeremoving to cooling racks. Makes 3 dozencookies.


Rice Krispies MarshmallowTreats

Ingredients:1/4 cup butter

5 cup rice krispies cereal

1 pkg 10 oz or 4 cup miniature marshmallows

Directions:Melt butter in large saucepan over low heat. Add

marshmallows and stir until completely melted.Cook over low heat 3 minutes longer, stirringconstantly. Remove from heat. Add rice krispies.Stir until well coated. Using buttered spatula orwaxed paper press mixture evenly into buttered 13x 9 x 2 pan. Cut into 2" squares when cool.

My Notes:Best results are obtained when using freshmarshmallows.


Snickerdoodles

Ingredients:1/2 cup butter, softened

1/2 cup shortening

1 1/2 cup sugar

2 eggs

2 3/4 cup flour

1 tsp soda

1/4 tsp salt

2 T sugar

2 tsp cinnamon

Directions:Heat oven to 400. Mix butter, shortening, 1 1/2

cup sugar and eggs. Blend in flour, soda and salt.Shape into balls. Mix other sugar and cinnamonand roll balls in mixture. Place 2 inches apart onungreased cookie sheet. Bake 8 - 10 minutes oruntil set.

Makes about 6 doz cookies


Strawberry Angel Cake

Ingredients:angel food cake

~~~~~~~~~~~~~~~

1 lge box vanilla instant pudding

2 C milk

1 pint vanilla ice cream

~~~~~~~~~~~~~~~

1 lge box strawberry jello, using all boilingwater (use about 1 C less water than called foron box).

1 pkg (lge) frozen strawberries

Directions:Break an angel food cake into small pieces in a 9

x 13 pan. Pour pudding/ice cream mixture overcake and mix together. Set in refrigerator.

Mix:

1 lge box strawberry jello, using all boiling water(use about 1 C less water than called for on box).Add 1 pkg (lge) frozen strawberries and stir untilnearly set.

Pour over cake and pudding mixture and set inrefrigerator.

Cover with cool whip.


Strawberry Banana Jello

Ingredients:2 6 oz strawberry jello

4 C boiling water

6 oz chopped pecans

2 10 oz frozen strawberries, thawed

4 bananas

1/2 pint sour cream

Directions:Mix jello in boiling water and set aside to cool.

Crush bananas; add to thawed strawberries. Addpecans. Mix with cooled jello.

Pour 1/2 of mixture into 9 x 13 dish andrefrigerate until set.

Spread sour cream over "set" jello mixture. Pourremaining jello mixture on top.

Refrigerate.


Strawberry Pie

Ingredients:1 pie crust

1 quart fresh strawberries, washed and hulled

1 cup sugar

3 T corn starch

1 cup water

few drops red food coloring if desired

Directions:Bake and cool 1 pie crust.

Wash and hull 1 quart fresh strawberries.

Cup up one cup berries.

Mix 1 cup sugar and 3 tablespoons corn starch in2 quart pan.

Add 1 cup water gradually until smooth. Add cutup berries. Cook and stir over medium heat untilthick and clear. Stir in few drops of red foodcoloring.

Stir in remaining berries, cover with cool whipand chill until firm, about 3 hours.


Sugar Cookies


2 cup sugar

1 tsp salt

2 eggs

1 tsp soda

1 cup shortening

1 cup sour cream

1 tsp vanilla

Directions:Bake on ungreased cookie sheet for 10 minutes

at 350.

These should be rolled out 1/8" thick.

My Notes:Good for Christmas cookies. Don't forget tosprinkle with sugar. Wonderful for frosting.


Toffee Crunch Cookies

Ingredients:1 1/2 C sifted flour

1 egg

1/2 tsp soda

1 tsp vanilla

1/2 tsp salt

1/2 C butter

1 C chopped heather bar

1/3 C chopped pecans

3/4 C brown sugar

Directions:Combine flour, soda and salt. Cream butter. Add

sugar, egg and vanilla, mix til creamy. Stir in dryingredients, blend in candy bars and nuts. Drop T2" apart onto greased baking sheet. Bake at 350for 12-15 minutes.


Tortoni

Ingredients:3 T toasted almonds

3 T melted butter

1 cup fine vanilla wafers - crumbs

1 tsp almond extract

6 cups softened ice cream

Preserves

Directions:Can use any flavor preserves. Add melted butter

to crumbs, chopped toasted almonds and almondextract. It is mixed well and 1/4 cup set aside. 1/2of remaining crumb mixture is sprinkled overbottom of an 8" square pan lined with aluminumfoil. 1/2 of ice cream is spooned over crumbmixture then half of preserves. Repeat the processand sprinkle the reserve 1/4 cup crumb mixture ontop. Place in freezer to harden.


Unbeatable Cake


2 tsp baking soda

1 1/2 C sugar

1 lge can crushed pineapple(do not drain juice)

1/2 tsp salt

2 eggs

Icing

1 stick butter

2/3 C sugar

1/2 tsp vanilla

1/2 C coconut

1 small can evaporated milk

1/2 C nuts

Directions:Beat with spoon the top set of ingredients, bake

350 for 35 - 40 minutes.

Cook first 4 ingredients of icing for 10 minutes,add cococut and nuts and cook 5 more minutes.

Cake is exceptionally good when warm.


Walnut Butterballs

Ingredients:1 C butter

1/4 C sifted powdered sugar

1 tsp vanilla

2 C flour

1 1/2 C chopped walnuts

Directions:Cream butter until light and fluffy, gradually

adding sugar then vanilla. Blend in flour thennuts. Mix well. Shape into 1" balls. Chill onungreased cookie sheets 15 minutes. Bake at 350for 15 minutes.

*While still warm, roll cookies in powderedsugar.


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