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A Collection of Family Recipes (Copy 2)

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A Collection of Family Recipes (Copy 2) - Page Text Content

S: Jen & Kristy's Collection of Family Recipes

FC: Jen & Kristy's Collection of Family Recipes

1: TABLE OF CONTENTS | BREAKFAST: Page 03-Cherry Blintzes Page 04-Banana Pancakes Page 04-Quick Doughnuts Page 04-Oatmeal Casserole Page 05-Breakfast Casserole Page 05-Tropical Crunch Yogurt Page 06-Crusty Potato Pancakes Page 06-Kristy's Baked French Toast Page 07-Baked Apple French Toast Page 07-Grandma;s Cereal BEVERAGES Page 08-Peach Smoothie Page 08-Butterbeer Page 09-Pam's Sangria Page 09-Vodka Slush Page 09-Ambrosia Punch Page 10-Hot Buttered Coffee Page 10-Hot Buttered Rum Page 10-Fireside Coffee CAKES/FROSTINGS/SAUCES: Page 11-Apple Cake Page 12-Carrot Cake Page 13-Coconut Macaroon Cheesecake Page 13-Chocolate Amaretto Cheesecake Page 14-Creme Brulee Cheesecake Page 15-Decadent Turtle Cheesecake Page 16-Peppermint Cheesecake Page 18-New York Style Cheesecake Page 18-Twinkie Cake Page 19-Coconut Pound Cake Page 20-Sour Cream Chocolate Cake Page 21-German Chocolate Cake Page 22-Italian Cream Cake Page 23-Lemon Coconut Cake Page 24-Lemon Cream Cheese Pound Cake Page 25-Oatmeal Cake Page 26-Pumpkin Cream Cheese Muffins Page 27-Stephanie's Rum Cake Page 28-Coconut Pecan Frosting Page 28-Cream Cheese Frosting Page 28-Chocolate Frosting Page 29-Italian Cream Frosting Page 29-Lemon Sauce and Lemon Filling Page 30-Seven minute Frosting Page 30-Whiskey Sauce | CANDY: Page 31-Bugs Page 31-Peanut Butter Krispie Balls Page 32-Scotch Treats Page 32-Twice Cooked Divinity Page 33-Fantasy Fudge Page 34-Hard Candy COOKIES: Page 35-Chocolate No-Bake Cookies Page 36-Coconut Macaroons Page 36-Magic Cookie Bar Page 37-Dream Bars Page 37-Jim's Tea Cakes Page 38-Oatmeal Cookie Page 39-Oatmeal Scotchies Page 40-Peanut Butter Blossoms Page 41-Snickerdoodles DESSERTS: Page 42-Apple Crisp Page 42-Baked Apple Crisps Page 43-Jim's Blackberry Cobbler Page 43-Day Ahead Banana Pudding Page 44-Stephanie's Baklava Page 45-Blueberry Torte Page 45-Blueberry Nut Crunch Page 46-Cream Puffs Page 47-Fruit Dip Page 47-Ice Cream Sandwiches Page 48-Grilled Peach Crisp Page 49-Hot Brandied Fruit Page 50-Irish Bread Pudding Page 51-Jim's Ice Cream Page 52-Lemon Breeze Page 53-Fruit with Sour Cream Sauce Page 53-Candy Cane Trifle Page 53-Peppermint Ice Cream Cupcake Page 54-Peach Crumble Page 55-Buttermilk Pie Page 55-Pecan Pie Page 56-Cherry Cheesecake Pie Page 57-Jim's Pumpkin Roll

2: TABLE OF CONTENTS | Main Feature, continued Page 87-Braised Spicy Spareribs Page 88-Pork with Apples & Sweet Potatoes Page 89-Orange Pork Saute' Page 89-Orange Pork Skillet Page 90-Meatball Sandwich Soups: Page 91-Stephanie's Beef Stew Page 91-Stephanie's Vegetable Soup Page 92-Baked Potato Soup Page 92-Taco Soup Salads and Dressings: Page 93-Tropical Orange Salad Page 93-Tangy Broccoli Salad Page 93-Hot Bean Salad Page 94-Fresh Fruit/Orange Cream Page 94-Grandma's Fruit Salad Page 95-Lime Cream Cheese Salad Page 95-Seven Layer Mexican Salad Page 96-Jim's Chicken Salad Page 96-Fresh Fruit Melon Page 97-Pink Cloud Salad Page 97-Grandma's Watergate Salad Page 98-Bacon Dressing Page 99-Creamy Cucumber Salad Vegetables and Fruits: Page 98-Rhubarb Sauce Page 99-Cowboy Beans Page 100-Cranberry and Orange Sauce Page 100-Janna's Mom's Stuffing Page 100-Roasted Applesauce Page 101-Asparagus Snap Peas Page 101-Green Beans with Orange Zest Page 101-Hush Puppies Page 102-Creamed Cucumbers Page 102-Oven Baked Potatoes Page 103-5 Mashed Potato Bakes Page 104-Roasted Winter Vegetables Page 104-Spicy Roasted Sweet Potatoes Page 105-French Fried Onion Rings Page 105-Skillet Squash Page 106-Green Beans with Feta & Bacon Page 107-Sweet Potato Souffle Page 108-Sweet Green Bean Bundles Page 108-Summer Zucchini Casserole | Appetizers: Page 58-Meaty Cheese Dip Page 58-Pico De Gallo Page 59-Spinach Dip Page 59-Antipasto Sandwich Page 60-Jim's Bruschetta Page 61-Salsa and Cinnamon Chips Page 62-Pepper Jelly Page 63-Seven Layer Mexican Dip Main Feature: Page 64-Chicken Croissants Page 64-Chicken & Dumplings Page 65-Chicken & Rice Page 65-Chicken Pot Pie Page 66-Orange Glazed Chicken Page 66-Kristy's Mexican Chicken Page 67-Buffalo Chicken Wraps Page 67-Basil Grilled Chicken Page 68-Chicken Pecan FettuccineBroccoli Page 69-Herb Crusted Chicken Page 69-Chicken Breasts with Asparagus Page 70-Stephanie's Jerk Chicken Page 70-Stephanie's Enchilada Page 71-Cheesy Chicken Page 71-Chicken Kiev Page 71-Kristy's Goulash Page 72-Hamburger Stroganoff Page 73-Ham & Scalloped Potatoes Page-73 Slow Cooker Jambalaya Page 74-Irish Beef Stew Page 75--Italian Spaghetti Page 76-World's Best Lasagna Page 77-Mac & Cheese Casserole Page 78-Easy Mac & Cheese Page 78-Oriental Beef Page 79-Manicotti Page 80-Sauerbraten Page 81-Shepard's Pie Page 82-Sweet & Sour Meatballs Page 83-Tuna Noodle Casserole Page 83-Special Swiss Steak Page 84-Steak Pizzaiola Page 84-Pepper Steak Page 85-Saucy Steak Skillet Page 85-Pork Steak with Mushroom Page 86-Italian Sausage & Peppers Page 86-Rib Eyes with Grilled Garlic

3: Crepes 1 1/2 cup flour 2 eggs 1 T. sugar 2 cups milk 1/2 t. baking powder 1/2 t. salt 1/2 t. vanilla 2 T. butter, melted Whisk together the flour and the eggs. Gradually add in the milk, sugar, baking powder, salt vanilla and butter; beat until smooth. Heat griddle to 300, lightly oiled Pour batter onto the griddle, using approximately 1/4 cup for each crepe. Cook until lightly browned. | Cheese Filling 2 cups cottage cheese 1 cup sour cream 2 T. sugar 2 t. vanilla 1 t. grated lemon peel Mix together and put on crepe-fold over and place cherry pie filling on top. Also, you may use any other kind of pie filling. | CHERRY BLINTZES | -3-

4: Banana Pancakes | Very easy! Make your favorite pancake recipe. Mash up 1 -2 bananas and fold into pancake mixture. Cook as directed on pancake mix package. | OATMEAL CASSEROLE 2 1/4 cup water 1 1/2 cups steel oats Bring water to boil and add oats. Boil 1 min, cover and set aside. 2 apples, cut up 1/2 cup chopped dates 1/2 cup chopped nuts 1/4 cup milk 1/4 cup brown sugar 5-6 oz egg whites 1/4 cup applesauce 1 t. baking powder 1/2 t. salt 1/2 t. cinnamon Combine the above ingredients and then add oatmeal Put into a greased 9 inch square pan. Bake at 350 for 45 minutes. | Quick Doughnuts refrigerated can of biscuits 2 T. cinnamon 1/2 cup sugar Preheat oil to 375. Take each biscuit and flatten slightly. With finger, punch holes in center of each biscuit to shape of doughnuts. Fry 2 minutes, turning once. Remove from oil and drain. Roll in cinnamon and sugar. Serve warm. | -4-

5: 2 oranges, sectioned and cut in half 1 cup granola 2 T. coconut 1-6 oz lite yogurt-(tropical, orange, or pina colada) 1 can pineapple chunks Mix together and add some walnuts and 1/2 banana to each bowl. I mix everything together, except the granola, nuts, and banana. Divide into 4 bowls and then when I want to eat one, I add granola, walnuts and banana. | 1 (10.75 ounce) can condensed cream of chicken soup 1 (16 ounce) container sour cream 1 (2 lb) pkg frozen hash brown potatoes, thawed 2 cups ham, and or hot sausage 1/2 lb bacon 1 onion, chopped 3/4 cup shredded Cheddar cheese 1 cup crushed potato chips 1/4 cup butter, melted Combine undiluted soup, sour cream, hash browns, meat, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan. Bake at 350 degrees F for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes. | BREAKFAST CASSEROLE | TROPICAL CRUNCH YOGURT | -5-

6: Kristy's Baked French Toast 12 slices bread 1 1/2 cup milk 5 eggs 1 cup brown sugar 1/2 cup butter 1 t. cinnamon 1 t. vanilla (optional) Melt butter in 9 x 13" pan. Arrange 6 bread slices in the bottom of the pan. Mix sugar and cinnamon and spread 1/2 of it over bread. Do another layer of bread and rest of sugar. Combine the egg,s milk and vanilla. Mix thoroughly using a whisk. Pour the mixture over the bread. Cover tight. Refrigerate overnight.. Preheat oven to 350. Bake for 30-35 minutes. Serve hot with maple syrup powdered sugar and cinnamon. | CRUSTY POTATO PANCAKES 6 medium potatoes, peeled 3/4 cup flour 2 t. salt 1 small onion, grated 3 eggs oil for frying Grate potatoes coarsely into a bowl filled cold water. This keeps the potatoes from turning dark. In another bowl, combine onion, egg, flour and salt. Drain potatoes, pressing out all excess liquid. Beat potatoes into batter. Heat oil. Spoon heaping tablespoons of batter into oil spreading batter with back of spoon into 4" rounds. Brown on one side, turn and brown on the other. Brown the pancakes slowly so potatoes will have a chance to cook thoroughly. Drain on paper towel. Serve hot with applesauce.

7: GRANDMA'S CEREAL 1/2 cup dates 4 cups oatmeal 1/2 cup slivered almonds 1/2 cup brown sugar 1/4 cup butter, melted 1/2 t. vanilla 1/2 cup raisins 1 cup coconut Mix all except raisins and dates. Bake at 325 for 20 minutes. Cool and add raisins and dates. | BAKED APPLE FRENCH TOAST | large loaf French Bread 1 T. vanilla 3 cups milk 3/4 cup sugar 5 Granny Smith apples 8 eggs 2 t. cinnamon 2 T. butter Preheat oven to 400. Spray 9 x 13 " pan. Cut bread into 1 1/2 inch slices and arrange closely in a single layer. Beat eggs lightly-add milk, 1/4 cup sugar and vanilla. Pour half of mixture over bread. Peel, core, and slice apples. Arrange apples over bread. Pour remaining egg mixture over apples. Mix 1/2 cup sugar and cinnamon and sprinkle over apples. Dot with butter. Bake 35 minutes, Cool 10 minutes. | -7-

8: PEACH SMOOTHIE 6 Peaches 4 cups of ice honey Peel your peaches, chop them in half, place them in a blender with ice, and blend. To serve, pour the glass half way with the smoothie, add a dash of honey, pour the glass to the top, and top it with one more dash of honey. | 1 T.butter 2 t. honey 1 1/2 cups milk 2 t. sugar 1 t. vanilla 1/2 t. cinnamon 1 oz. butterscotch topping 2 t. hot chocolate powder Melt the butter with the honey in a small saucepan over medium heat. Stir the milk, sugar, vanilla and butterscotch topping into the butter mixture; heat until just about to boil and remove from heat. Whisk the cinnamon and hot chocolate powder into the mixture; pour into a mug to serve. (Smooth, buttery, butterscotch concoction meant to resemble a drink you'd find in Harry Potter's magical world. It's perfect for a cool, snowy or rainy day and a great alternative to hot chocolate. You could top this with some whipped cream. Substitute butterscotch schnapps for a more adult version). | BUTTERBEER | -8-

9: FROZEN VODKA SLUSH 5 1/2 cups water 1 1/2 cup sugar 12 oz frozen orange juice 12 oz frozen lemonade 3 cups vodka Freeze 24 hours. Fill glass half full with mixture and then half with 7UP. | PAM'S Sangria Strawberries Lemon Lime Orange 1 1/2 cups rum 1/2 cup sugar 1 bottle of moscato wine (red wine is ok too) 1 cup orange juice Slice fruit into slices and place into large pitcher. Pour in rum and sugar. Chill in refrigerator for 2 hrs. When ready to serve crush fruit with wooden spoon and stir in wine and orange juice. | AMBROSIA PUNCH 2 1/2 qt orange juice 2 cups pineapple juice 1 cup cream of coconut 2 small oranges, thinly sliced 3 cups vanilla ice cream 3 cups ginger ale 1/2 cup coconut, toasted Combine 1st 3 ingredients in a punch bowl. Perch slices of orange around rim of bowl. Add tiny scoops of ice cream; add ginger ale. Sprinkle with coconut. 4 quarts | -9-

10: HOT BUTTERED RUM | 1/2 gallon vanilla ice cream 1 pound butter 1 pound powdered sugar 1 pound dark brown sugar 2 t. cinnamon 1/2 t. nutmeg Combine all ingredients and mix well. Place in freezer. Serve: 1 oz rum 2 T. mix Fill mug with boiling water and top with nutmeg | 1/2 cup butter, softened 1/3 cup powdered sugar 3/4 t. cinnamon Combine in mixing bowl, beat until smooth. Add 1 pint softened vanilla ice cream, beating well. Spoon into freezer container and freeze. To serve place 1/3 cup mixture in a cup and add 1/2 cup hot coffee,. Stir well. 6 cups. | HOT BUTTERED COFFEE | 1 cup Nestle's Quik 1 cup Coffee Mate 1/2 cup instant coffee 3/4 cup sugar 1/4 t. nutmeg 1/2 t. cinnamon Add 1 1/2 T. per mug of hot water. | FIRESIDE COFFEE

11: "When baking, follow directions. When cooking, go by your own taste " ~Laiko Bahrs~ | APPLE CAKE 3 cups flour 1 t. vanilla 1 t. baking soda 1/4 cup orange juice 1 t. cinnamon 2 cups grated apple 2 cups sugar 1 cup walnuts 3 eggs 1 cup coconut 1 1/4 cup vegetable oil Buttermilk Sauce Combine flour, soda and cinnamon. Add sugar, eggs, oil, vanilla and orange juice. Beat with mixer until well blended. Fold in apple, walnuts and coconut. Spoon into a well greased and floured fluted angel cake pan. Bake at 325 for 1 1/2 hours. Cool in pan on wire rack. Remove from pan. Puncture top of cake. Spoon hot Buttermilk Sauce over warm cake,. Let stand about 1 hour before serving. Buttermilk Sauce Combine: 1 cup sugar 1/2 cup butter 1/2 t. soda 1/2 cup buttermilk in a medium saucepan. Cook stirring constantly over medium heat until mixture comes to a boil

12: 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 cup crushed pineapple, drained 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 t. salt 4 t. ground cinnamon 1 cup chopped walnuts 1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. 2. Preheat oven to 350 degrees . Grease and flour two 10 inch cake pans. 3. In a large bowl, beat eggs until light. Gradually beat in the sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. 4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. BEST EVER CARROT CAKE | -12-

13: 6 chocolate wafers (about 1 1/2 ounces) 1 cup sugar 1 cup cottage cheese 1/2 cup (4 ounces) cream cheese 6 T. cocoa 1/4 cup all-purpose flour 1/4 cup amaretto (almond liqueur ) 1 teaspoon vanilla 1/4 t. salt 1 (8-ounce) cream cheese 1 large egg 2 T semisweet chocolate mini chips Preheat oven to 300. Crush wafers . Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray. Place sugar and next 8 ingredients (sugar through cream cheese) in a food processor until smooth. Add egg beat until blended. Pour the cheese mixture into prepared pan, and sprinkle with chips. Bake at 300 for 55 minutes or until the center barely moves. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. | CHOCOLATE AMARETTO CHEESECAKE | 1 cup coconut, toasted 3 eggs 1/2 cup pecans, ground 1/4 t. almond 2 T. melted butter 1 egg white 24 oz cream cheese 1/2 t. vanilla 1/2 cup sugar 1/3 cup sugar 1/2 t. vanilla 2/3 cup coconut Combine 1 c coconut, pecans and butter Press into a 9 inch springform pan. In a large mixing bowl, beat cream cheese on low speed; gradually add 1/2 c sugar, 1/2 t. vanilla and almond. Beat until fluffy. Add the 3 whole eggs; beat on low speed. Pour into pan, Bake at 350 for 35 min. It will not be completely done at this point. Meanwhile, in a small bowl, beat egg white and remaining vanilla till soft peaks form. Beat in gradually the 1/3 c sugar till stiff peaks form. Fold in 2/3 c coconut. Carefully spread on top baked cheesecake. Return to oven and bake for 20 minutes. Cool on wire rack for 15 min. Loosen sides and cool for 30 minutes Remove sides and chill for 4 hours before serving | COCONUT MACAROON CHEESECAKE | -13-

14: 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup sugar 1 tsp.vanilla 2 whole eggs 1 egg yolk 1 HONEY MAID Graham Pie Crust (6 oz.) 1/2 cup firmly packed brown sugar 1 Tbsp. water PREHEAT oven to 350F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust. BAKE 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight. PREHEAT broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator. | CREME BRULEE CHEESECAKE | -14-

15: - 2 1/2 cups finely crushed chocolate cookies 1/4 cup butter, melted 2 pkg. (8 oz.) cream cheese 1 cup sugar 1 cup chopped Pecans 1 to 1 1/2 T flour 1/4 t. salt 3 eggs 1 1/2 Tsp. vanilla 2 T. whipping cream HEAT oven to 450 degrees. MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. BEAT cream cheese until well blended. Add sugar, flour, salt, and vanilla. mix well .Add eggs, 1 at a time,, mixing well. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven to 200. Bake 35-40 minutes, until set. Loosen cake from rim of pan; cool. Remove the rim of pan. Prepare Caramel Topping: Combine 7 oz. (1/2 bag) caramels and 1/3 cup whipping cream in small sauce- pan; stir over low heat until smooth. Chocolate Topping: Combine 4 squares semisweet chocolate, 1 tsp butter and 3 T. whipping cream in small saucepan; stir over low heat until smooth. Drizzle chocolate and caramel toppings over cheesecake. Refrigerate cheesecake, Sprinkle with pecans just before serving. | DECADENT TURTLE CHEESECAKE | -15-

16: Peppermint Cheesecake | Peppermint Cheesecake Layers: 3 (8-oz.) packages cream cheese, softened 1/2 cup sugar 2 T butter, softened 3 large eggs 1 T all-purpose flour 1 1/2 cups sour cream 2 teaspoons vanilla 2/3 cup crushed hard peppermint candies Sour Cream Cake Layers: 1 (18.25-oz.) package white cake mix 2 large eggs 1 (8-oz.) container sour cream 1/3 cup vegetable oil White Chocolate Mousse Frosting: 2/3 cup sugar 1 cup white chocolate morsels 2 cups whipping cream 2 teaspoons vanilla 1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans.

17: Place cake pans in a large pan; add water to pan to depth of 1 inch. Bake at 325 for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze at least 2 hours. Lift frozen cheesecakes from pans. Prepare Sour Cream Cake Layers: Preheat oven to 350. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds Beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans. Bake at 350 for 15 to 20 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), stirring 3 times. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer.Spread top and sides of cake with frosting. Chill until ready to serve. | -17-

18: Name | NEW YORK STYLE CHEeSECAKE | 1 cup graham cracker crumbs 3 T. butter, melted 3 T. sugar 4 (8 oz.) packages cream cheese, softened 1 cup sugar 3 tablespoons flour 1 T. vanilla 1 cup sour cream 4 eggs 1 (19 ounce) can cherry pie filling Heat oven to 325 degrees if using a silver 9 inch springform pan (or to 300 degrees if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Add sour cream and pour over crust. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator. 12 servings | TWINKIE CAKE 10 Hostess Twinkie cakes 4 bananas 1 small box vanilla instant pudding (with 3 cups milk) 1 lg. can crushed pineapple 1 (8 oz.) Cool Whip topping Slice Twinkie cakes lengthwise in half. Place in a 10"x12" dish. Next layer the bananas (sliced). Mix pudding according to directions on box and spread over banana layer. Drain the pineapple and layer on top of pudding. Cover with Cool Whip and refrigerate. -18-

19: Coconut Pound Cake 3/4 cup shortening 3 cups sugar 1 cup butter, softened 5 eggs 3 cups flour 1 cup milk 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup milk 2 teaspoons coconut extract 1 (3.5 ounce) can flaked coconut Preheat oven to 325F. Grease and flour a 10-inch bundt pan. Using an electric mixer, cream shortening, butter, and sugar together. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and baking powder, and add alternately with milk to shortening mixture, beginning and ending with flour. Add coconut extract and stir in coconut. Pour into prepared pan and bake for 1 hour and 25 minutes or until done. Cool for 10 minutes; invert onto cake plate. | -19-

20: SOUR CREAM CHOCOLATE CAKE 2 cups flour 2 cups sugar 1 1/4 t. baking soda 1/2 t. baking powder 1 t. salt 1/4 cup shortening 2 large eggs 3/4 cup sour cream 1 t. vanilla 1 cup water 4 oz baking chocolate Sift together the flour sugar, baking powder, soda, and salt in a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water & chocolate (melted & cooled) Beat with mixer at low speed for 1/2 min Beat on high for 3 minutes. Pour batter into 2 greased/floured 9" pans. Bake at 350 for 35 min Cool in pans for 10 min-remove and cool completely. Frost with Sour Cream Chocolate Frosting | Sour Cream Chocolate Frosting 1/3 cup butter 1/2 cup sour cream 3 cups powdered sugar 3 oz baking chocolate 1 t. vanilla Combine all but chocolate in mixing bowl and mix well. Add melted and cooled chocolate. Beat until smooth. -20-

21: 1-4 oz pkg Bakers German CHOCOLATE 1/2 cup boiling water 1 t. vanilla 1 cup butter 2 1/4 cup flour 2 cups sugar 1 t. baking soda 4 egg yolks 4 egg whites, stiffly beaten 1/2 t. salt 1 cup buttermilk Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture; beating until smooth. Fold i stiff egg whites. Pour into 3-9" layer pans, greased and floured. Bake at 350 for 30-35 minutes. Cool coconut pecan frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 t. vanilla. Cook and stir over medium heat until thickened (12 min). Add 1 1/3 cup coconut and 1 cup chopped .pecans. Cool until thick enough to spread. Frost tops only | GERMAN CHOCOLATE CAKE | When baking, follow directions, When cooking, go by your own taste ~~Laiko Bahrs~~ | -21-

22: 1 cup buttermilk 1 t baking soda 2 cups sugar 1/2 cup butter 1/2 cup shortening 1/2 cup vegetable oil 1 t. vanilla 4 egg yolks 4 egg whites 2 cups flour 1 to 2 cups chopped pecans 1 to 2 cups flaked coconut Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk. Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 t. vanilla. .Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut. .Pour batter into pans. Bake for 25 to 30 minutes, 2.Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla. 3.Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut. 4.Pour batter into prepared pans. Bake for 25 to 30 minutes, 5.Make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. | ITALIAN CREAM CAKE | Frost with Italian Cream Frosting -22-

23: 1 cup unsalted butter, softened 2 cups sugar 3 cups flour 4 large eggs, separated 1 T baking powder 1 cup milk 1 t vanilla 1/8 t salt 1 cup coconut Lemon Filling Fluffy White Frosting Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 tsp. vanilla. Beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut. LEMON FILLING 1 cup sugar 1/4 cup cornstarch 1 cup boiling water 4 egg yolks, lightly beaten 1/3 cup fresh lemon juice 2 tablespoons butter P Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice. Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally. FLUFFY WHITE FROSTING 1 cup sugar 1 1/2 cups water 4 egg whites 2 tablespoons light corn syrup 1/4 teaspoon cream of tartar Combine first 3 ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until mixture reaches soft-ball stage or candy thermometer registers 240. Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; slowly add syrup, beating constantly. Beat until stiff peaks form and frosting is desired consistency. | LEMON COCONUT CAKE

24: 3 cups sugar 1 1/4 cup butter softened 8 ounces cream cheese, softened 1T. lemon juice 2 t. vanilla 1 t. lemon extract 1/8 t. salt 1/2 teaspoon orange extract 6 eggs 3 cups cake flour Lemon Glaze Heat oven to 325 degrees. Grease and flour tube pan, or bundt cake pan. Beat sugar, margarine and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread Lemon Glaze over cake: 1 cup powdered sugar 2 to3 T lemon juice 2 t. grated lemon peel. Mix all ingredients until smooth. | LEMON CREAM CHEESE POUND CAKE | -24-

25: 1 cup quick-cooking rolled oats 1 1/4 cups boiling water 1/2 cup butter, soft 1 cup sugar 1 cup light brown sugar, firmly packed 2 eggs, beaten 1 1/3 cup flour 1 teaspoon vanilla 1/2 t. salt 1 t. soda Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes. In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, soda, salt, flour and cooled oatmeal mixture. Beat until well blended. Pour into 9 x 13 " pan. Bake at 350 for 20 minutes Coconut Pecan Topping: 1/2 cup light brown sugar 1 t.. vanilla 6 T butter 1/4 cup milk 1 cup coconut 1 cup chopped pecan While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes. Cool | One cannot think well, love well, sleep well, if one has not dined well Virginia Woo;f | GRANDPA VINCENT'S OATMEAL CAKE | ITALIAN CREAM CAKE

26: 1 (8 ounce) package cream cheese 1 egg 1 teaspoon vanilla extract 3 T. brown sugar 1/2 tablespoon flour 5 T.white sugar 3/4 teaspoon ground cinnamon 3 T butter 3 T.chopped pecans 2 1/2 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 eggs 1 1/3 cups canned pumpkin 1/3 cup olive oil 2 teaspoons vanilla extract Preheat oven to 375 degrees . Grease and flour 18 muffin cups or use paper liners. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. For the streusel topping: in a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. Bake at 375 degrees for 20 to 25 minutes. | PUMPKIN CREAM CHEESE MUFFINS | -26-

27: 1 cup chopped pecans 1 (18 1/2 oz.) pkg. Yellow cake mix 1 (3 3/4 oz) pkg. Jello Vanilla instant pudding & pie filling 4 eggs 1/2 cup milk 1/2 cup oil 1/2 cup Bacardi dark rum Glaze: 1/4 lb. Butter 1/2 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top all over. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum | STEPHANIE'S RUM CAKE | -27- | -26-

28: Chocolate Frosting 3 T. shortening 3 oz. unsweetened chocolate 2 cups powdered sugar 1/4 t. salt 1/3 cup milk 1 t. vanilla Melt shortening and chocolate in saucepan. Stir in remaining ingredients and beat until smooth. Place pan of frosting in bowl of ice and water. Continue beating until of spreading consistency. If desired, add 1/2 cup chopped nuts | CREAM CHEESE FROSTING | 2 (8 ounce) pkg cream cheese, softened 1/2 cup butter, softened 1 t. vanilla 2 cups sifted confectioners' sugar In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. | COCONUT-PECAN FROSTING: 1 cup evaporated milk 1 cup sugar 3 egg yolks 2 sticks butter 1 tsp. vanilla Cook over medium heat 12 minutes, stirring constantly until thick. Add one can tender flake coconut and 1 cup chopped pecans. Beat until cool and spreading consistency. | -28

29: Lemon Cheese Filling 1/2 stick oleo 2 lemons (juice & rind) 1 cup sugar 2 egg yolks Mix together and cook until the filling coats a spoon. | Lemon Sauce 1/2 cup sugar 3 t. cornstarch 1 cup water 1 T. lemon juice 1 T. grated lemon peel 1T. butter Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat. until thick. Remove from heat and stir in remaining ingredients. | We use the Lemon sauce on Gingerbread | ITALIAN CREAM FROSTING 1 (8 oz) cream cheese, softened 1/2 cup margarine, softened 4 cups confectioners' sugar 1 t vanilla 1 cup chopped pecans Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in pecans. | -29-

30: WHISKEY SAUCE 1 cup sugar 1 egg 1/3 cup water 1/3 cup butter Cook over low heat until it bubbles (not boiling). Remove from heat . Add one jigger of whiskey | Seven Minute Frosting 1 cup sugar 1/4 cup water 2 egg whites 1/8 tsp. salt 1/8 tsp. cream of tartar 1 1/2 tsp. vanilla Combine all ingredients except vanilla in top of double boiler. Beat on low speed just until blended. Place over boiling water and beat until stiff peaks form, about 7 minutes (sometimes 11-12). Remove from heat. Add vanilla and beat 2 minutes, until thick enough to spread. | -30-

31: BUGS 12 oz Chocolate chips 12 oz Butterscotch chips 1 cup peanuts or 1 cup marshmallows 2-3 oz cans chow mein noodles Melt chips in double boiler and pour over noodles and nuts. Mix well and drop by spoonfuls on ungreased cookie sheet. Chill until firm. (Haystacks are butterscotch chips, unsalted peanuts and noodles) | 1 stick butter (1/2 cup) 3 cups rice krispies 2 cups powdered sugar 2 cups peanut butter 1-6 oz pkg chocolate chips Cream sugar, peanut butter and butter. Stir in rice krispies. Roll mixture into 1" balls. Melt chocolate chips, dip 1/2 ball in chocolate. Refrigerate. | PEANUT BUTTER KRISPIE BALLS | -31-

32: In 2 quart saucepan, combine 2 1/2 cups sugar, 1/2 cup light corn syrup and 1/2 cup water. Cook to soft-ball stage (236), stirring only till sugar dissolves. Meanwhile, beat 2 egg whites till stiff peaks form, When syrup reaches 236 degrees, gradually add half the syrup to egg whites beating at high speed. Cook remaining syrup to 250 degrees and slowly add to the egg whites beating constantly. Add 1 t vanilla and beat until candy holds it's shape (about 5 minutes). You can add 1/2 cup chopped nuts or 1/2 cup chopped maraschino cherries if desired. Drop from a teaspoon onto waxed paper. | DIVINITY | 3 cups Rice Krispies 6 oz butterscotch chips 1/2 cup peanut butter Melt over hot (not boiling) water, butterscotch chips and peanut butter stirring constantly until smooth. Pour over cereal. Stir until well-coated. Press mixture evenly into buttered pan. Chill. until firm. . | SCOTCH KRISPIES | -32-

33: FANTASY FUDGE 3 cups sugar 3/4 cup butter 2/3 cup evaporated milk 1 t. vanilla 1 cup chopped nuts 1-7 oz marshmallow creme 1-12 oz pkg semi sweet chocolate chips Combine sugar, butter, and milk; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238, stirring constantly (mixture scorches easily). Remove from heat, stir in chocolate chips until melted. Add marshmallow creme, nuts and vanilla.: beat until well blended. Pour into greased 13 X 9" pan. Makes 3 pounds. | Chocolate is a Vegetable! Kathleen Stone | -33-

34: 3 3/4 cups white sugar 1 1/2 cups light corn syrup 1 cup water 1 tablespoon flavored extract or oil 1/2 teaspoon food coloring (optional) 1/4 cup confectioners' sugar for dusting In a medium saucepan, stir together the sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees Remove from heat and stir in flavored extract and food coloring, . Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container. | Extract/Oil Flavor vs Color Cinnamon Red Spearmint Green Lemon Yellow Orange Orange Butterscotch Yellow/Orange Raspberry Blue/Red Wintergreen Light Green Butter Rum Yellow/Brown Root Beer Brown | HARD ROCK CANDY | -34-

35: CHOCOLATE NO-BAKE COOKIES 2 cups sugar 1/2 cup cocoa 1 stick butter 1/2 cup milk 1 tsp. vanilla 1/2 cup peanut butter 3 cups quick-cooking oatmeal 1 cup coconut Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for 1-2 full minutes. Remove from heat. Stir in peanut butter, coconut, vanilla and oatmeal. Drop by spoonful onto wax paper . Let cool for at least 30 minutes. | -35-

36: COCONUT MACAROONS | 2/3 cup all-purpose flour 2 t. vanilla 5 1/2 cups flaked coconut 1/4 teaspoon salt 1 (14 ounce) can sweetened condensed milk Preheat oven to 350 degrees . Line cookie sheets with aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12 to 15 minutes in the preheated oven. | 1 1/2 cups graham cracker crumbs 1/2 cup margarine, melted 1 cup chopped walnuts 3/4 cup semisweet chocolate chips 3/4 cup butterscotch chips 1 1/2 cups flaked coconut 1 1/3 cups sweetened condensed milk Preheat oven to 350 degrees In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut. | MAGIC COOKIE BARS | -36-

37: Jim's Tea Cookies 1 cup shortening 2 T. water 3 cups sugar 1 t. lemon extract 5 eggs 5 cups self rising flour 1 t. vanilla nutmeg to taste Mix together and roll into balls. Flatten with your hand on cookie sheet. Bake at 375 for 10 minutes. | 1 cup flour 1/2 cup brown sugar 1/2 cup butter Mix, put in buttered pan, bake for 10 minutes, at 350. Let cool 20 minutes Mix : 2 eggs 1/2 t. vanilla 1 cup brown sugar 1 1/2 cup coconut 2 T. flour 1/2 cup walnuts 1/2 t. baking powder Spread on top of crust and bake 20 minutes | DREAM BARS | -37-

38: Loaded Oatmeal Cookies | 1/2 cup (1 stick) butter, softened 1/2 cup vegetable shortening 2 eggs 1 1/2 cups packed light brown sugar 1/2 cup buttermilk 1 3/4 cups all-purpose flour 1 t. baking soda 1 t. baking powder 1/2 teaspoon salt 1 t. ground ginger 1 t. nutmeg 1 t. ground cinnamon 1/4 t. ground cloves 1/2 t. ground allspice 2 1/2 cups quick-cooking oatmeal 1 t. vanilla 1 cup raisins (or dates) 1 1/2 cups chopped walnuts Preheat oven to 350 degrees F. Grease cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cloves, cinnamon,, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes.

39: 1 1/4 cups flour 1 t. baking soda 1/2 t. salt 1/2 t. cinnamon 1 cup butter, softened 3/4 cup sugar 3/4 cup brown sugar 2 large eggs 1 t. vanilla 3 cups quick oats 1 2/3 cups (11-oz. pkg.)Butterscotch Morsels PREHEAT oven to 375 F. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets. Grease 15 x 10-inch jellyroll PAN COOKIE VARIATION: pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes Cool completely in pan on wire rack. Makes 4 dozen bars. | Jen & Kristy's Oatmeal Scotchies | -39-

40: . | 1 cup shortening 1 cup peanut butter 1 cup packed brown sugar 1 cup white sugar 2 eggs 1/4 cup milk 2 teaspoons vanilla extract 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup white sugar for decoration 2 (9 ounce) bags milk chocolate candy kisses, unwrapped Preheat oven to 375 degrees . Grease cookie sheets. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools. | PEANUT BUTTER BLOSSUMS | -40-

41: SNICKERDOODLES 1 cup shortening 1 1/2 cups white sugar 2 3/4 cups sifted all-purpose flour 1 teaspoon baking soda 2 eggs 2 t. cream of tartar 1/2 t. salt 2 T. white sugar 2 t. cinnamon Preheat the oven to 375 degrees .. Grease cookie sheets.. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.. . In a small shallow bowl, stir together the 2 T. of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Cool | -41-

42: 3 T. butter 1 cup quick oats 1/2 cup brown sugar 1/4 cup flour 1/2 t. cinnamon 1/8 t. nutmeg Crisp Mixture: Cut butter into the above remaining ingredients until crumbly. 6 large GrannySmith apples 2 1/2 T butter 1 cup Caramel Apple Dip Cut 1/3 top off apples. Core out center. Mix remaining apple pieces with crisp mixture. Spread butter inside apples and fill with crisp mixture, pressing firmly. Bake at 350 degrees for 20 minutes. Top with Caramel and bake for another 20 minutes. Serves with whipped cream or ice cream. Serves 6 | BAKED APPLE CRISPS | 4 cups sliced tart apples 2/3 cup brown sugar, packed 1/2 cup flour 1/2 cup oats 3/4 t. cinnamon 3/4 t. nutmeg 1/2 cup butter, softened Heat oven to 375. Grease 8 x 8 glass pan. Place apple slices in pan. Mix remaining ingredients and sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm with cool whip or ice cream. 6 servings | APPLE CRISP | -42-

43: BLACKBERRY COBBLER | 1 1/2 quart fruit......bring fruit to a boil with enough water to cover fruit. Add 1 cup sugar. Cobbler..........1/2 cup sugar 1 cup flour 3/4 cup milk 1 stick butter Cream sugar, flour, milk and butter until creamy. Pour in bottom of dish. Add hot fruit on top of cobbler. Stir gently. Bake 350 degrees approximately 45 minutes. Great with ice cream on top!!! | Day Ahead Banana Pudding | 1 (5 1/4 oz) pkg instant vanilla pudding 2 cups cold milk 1 (8 oz) sour ream 1 (14 oz) can sweetened condensed milk 1 (12 oz) cool whip (thawed) 9 bananas (or as many as you want to use) 1 or 2 boxes vanilla wafers Mix pudding with milk until blended. Add sour cream and condensed milk. fold in cool whip. stir in sliced bananas. In a large 9x13x2 inch dish, layer vanilla wafers. Add pudding mixture. can repeat layers for more vanilla wafers. Use remaining vanilla wafers around the sides and to decorate top of pudding. cover and refridgerate overnight. *serves 12-15 | -43-

44: Steph's BAKLAVA 1 (16 ounce) package phyllo dough 1 pound chopped pecans 1 1/4 cups butter 1 1/4 cup flaked coconut 1/2 cup brown sugar 1 t. allspice 1/2 cup water 1 t. vanilla 1 cup white sugar 1/2 cup honey Preheat oven to 350 degrees. Butter the bottoms /sides of a 9x13 " pan. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.Combine coconut, pecans, brown sugar, and allspice. Sprinkle 1/ 3 of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond shapes all the way to the bottom of the pan. Bake 45 minutes until golden and crisp. Make sauce while baklava is baking. Combine sugar, water and honey in a saucepan and bring to a boil. Add vanilla and simmer 5 minutes. Remove from oven and immediately spoon sauce over it. Cover and let stand at room temperature for 24 hours. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. | "I've been on a diet for two weeks and all I've lost is two weeks" Toti Fields | -44-

45: Blueberry Torte 1 pkg graham crackers Mix and press 1/4 cup butter, melted into an 8 x8 pan 1/4 cup sugar ++++++++++++++++++++++++++++++ 8 oz cream cheese Mix and spread 1/4 cup milk over crust 1/4 c sugar ++++++++++++++++++++++++++++++++++++ Sprinkle with pecans, Cover with fresh blueberries or 1 can blueberry topping. Top with cool whip. | 1-2 1/2 lb can crushed pineapple 3 cups fresh or frozen blueberries 3/4 cup sugar 1 box yellow cake mix 1/4 lb. melted butter 1/4 cup sugar 1 cup chopped pecans Lightly grease 9 x 13" pan. Spread the undrained pineapple over the bottom of pan. Add a layer of blueberries and 3/4 cup sugar. Sprinkle the box of cake mix on top of the fruit. Drizzle the melted butter over the cake mix; top with pecans. Sprinkle remaining sugar on top. Bake @ 350 for 30-45 minutes. After cooking 25 minutes, spoon down through cake in many places to permit juice to come up to top. | BLUEBERRY NUT CRUNCH | -45-

46: CREAM PUFFS | 1 cup water 1 stick butter 1/8 t. salt 4 eggs 1 cup flour Heat oven to 400. Heat water and butter to a rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat until mixture forms ball. About one minute. Remove from heat. Beat in eggs, one at a time. Beat until smooth. Drop dough by 1/4 cupfuls onto un-greased cookie sheet. Bake until puffed and golden. 35-40 minutes cool. Makes 12 | Fill each cream puff with lemon, banana cream , chocolate or coconut cream pudding | -46-

47: ICE CREAM SANDWICHES 1/2 cup corn syrup 1/2 cup peanut butter 4 cups rice krispies cereal 1 pint ice cream, cut into 6 slices In medium mixing bowl, stir together corn syrup and peanut butter. Add rice krispies cereal. Stir until well coated. Press mixture evenly in a buttered 13 x 9 pan. Place in freezer until firm. Cut cereal mixture into twelve 3-inch squares. Freeze until firm. Cut each large sandwich in half and wrap individually in foil. Freeze until ready to eat. | FRUIT DIP 8 oz cream cheese 1-7 0z jar marshmallow creme 1/4 t. almond Combine all ingredients and refrigerate. Serve with fresh fruit

48: GRILLED PEACH CRISP CRISP TOPPING: Combine 2/3 cup softened butter and 3 T. honey. Cover; chill at least 30 minutes. Preheat oven to 350F. In medium mixing bowl combine 3/4 cup all-purpose flour, 1/4 cup sugar, 2 T. brown sugar, 1/4 cup quick-cooking rolled oats, 1/3 t. ginger, and 1/4 t. cinnamon. Cut in honey butter until clumps are pea-sized. Spread in 13x9x2-inch baking pan. Bake, uncovered 15 to 20 minutes, stirring every 5 minutes until topping is golden brown. Cool 30 minutes before using. WHIPPED BERRY TOPPNG: 6 oz cool whip 1 T. honey 1/4 cup raspberry, strawberry or both PEACHES: Halve 4 peaches, remove pit, leaving the skin intact. On the cut side, drizzle olive oil over peaches and sprinkle with a little cinnamon and nutmeg. Grill peaches over med-high heat on a preheated grill, starting cut side down. Grill on each side about 3-5 minutes or until peaches are softened. Place peach halves in dessert bowls. Serve with ice cream and granola. Serves 4.

49: HOT BRANDIED FRUIT 3 T. butter 1/4 cup brown sugar 1/2 cup pineapple juice 1/4 cup orange juice 2 T. coconut 8 oz. diced pineapple dates to taste 1 banana, sliced 1 orange, sectioned 1/4 cup brandy Melt butter in skillet, add brown sugar. Mix in juices and cook over medium heat. Bring to a boil. Lower heat, add fruit, and simmer till warm-about 5 minutes. Heat brandy in a small pan. ignite. Be careful! When flames die out, add to fruit and stir. Top with ice cream. Serves 4 | -49-

50: The only time to eat diet food is while you are waiting for a steak to cook................Julia Child | IRISH BREAd PuDDING 12 slices raisin cinnamon bread 1/4 cup butter 1 t. nutmeg 1 cup golden raisins, soaked in whiskey 5 large eggs, beaten lightly 1 pint heavy cream 1 cup milk 1 t. vanilla 3/4 cup sugar 1 T, sugar 1/2 cup dried Mediterranean apricots Butter the bread and arrange 4 slices, butter side down in 8 x 8 baking, dish. Sprinkle the bread with nutmeg, half of raisins, and half of the apricots, Arrange another layer of buttered bread over the fruit. Sprinkle with nutmeg and put remaining fruit over bread. Cover with last layer of buttered bread. In a bowl, whisk eggs, cream, milk, vanilla and sugar, Pour the mixture over the bread. Sprinkle 1 T. of sugar over the top and let stand, covered loosely at room temperature for at least one hour. Place baking dish inside another baking dish so that you may add water to the bottom pan. Bake int he middle of the oven at 350 for one hour until the top is crisp. Serve with Whiskey Sauce--serves 6 | -50-

51: Jim's Ice Cream 5 oz. can evaporated milk 2 cans sweetened condensed milk 1 T. vanilla flavoring 2 eggs 12 oz. Cool Whip enough milk to fill line in a 5 qt. freezer Place in ice cream freezer and freeze until the machine quits | -51-

52: LEMON BREEZE | 1 cup graham crackers crumbs 1/3 cup butter 3 T. sugar 1/2 cup lemon juice 1 1/2 t. unflavored gelatin 1 can EagleBrand Condensed Milk Combine crumbs and margarine in 9 " pan. Save 2 T. for topping; press remainder in pan. Chill. In saucepan, combine lemon juice and gelatin. Place over low heat and stir until gelatin is dissolved. Cool. Beat egg whites till foam. Gradually add sugar. Beat until stiff. Beat egg yolks, Stir in milk and gelatin and egg whites. Place in crust. Set in refrigerator, | -52-

53: PEPPERMINT ICE CREAM CUPCAKES 1/3 cup melted butter 1 1/4 cup chocolate mint wafers, crushed 1 cup chocolate fudge topping 3 cups Peppermint Stick Ice Cream. softened 1 carton (8oz) cool whip, partially thawed Additional whipped topping for garnish 6 peppermint candies, finely crushed Preheat oven to 350F. Mix wafer crumbs and butter. Line muffin pans with cupcake liners and firmly press mixture on bottom. Bake for 5 mins. Place pan in freezer to cool. Spread about 1 Tbsp fudge topping evenly over each cooled crust. Combine softened ice cream and whipped topping. Spoon over fudge topping. Freeze for 2-3 hours. Top with extra whipped topping and crushed candies. | Fruit With Sour Cream Sauce 1/3 cup sugar 1 Granny Smith apple, chopped 1 cup water 1 cup seedless green grapes 6 fresh mint leaves 1 banana, sliced 1-8 oz can pineapple chunks, in juice, drained 1 cup sliced strawberries Bring sugar, water and mint leaves to a boil in a saucepan. Cook , stirring constantly, 4 or 5 minutes until mixtures reaches a syrup thickness. Discard mint and cool completely. Combine pineapple, banana, apple, grapes, and strawberries in a large bowl. Pour syrup over fruit, toss gently. Cover and chill for a hour. Serve with Sour Cream Sauce >>>>>>>>>> | CANDY CANE TRIFLE Very Easy! Make your favorite brownie mix. Cut into _2" squares. Top with your favorite vanilla ice cream. Sprinkle with crushed candy canes. Repeat on top so each serving has 2 layers | -53-

54: 10 - 12 cups peeled, sliced fresh ripe peaches 2 T. lemon juice 1/8 t. nutmeg 3/4 cup brown sugar Dash of salt 1 cup regular oats, uncooked Dash of allspice 2/3 cup butter 3 T. flour 1/2 t. cinnamon Spiced Cream Place peach slices in a lightly greased 2 1/2 qt shallow baking dish. Sprinkle with lemon juice, toss gently. Combine sugar. oats, flour, cinnamon, allspice, nutmeg, and salt. Cut in butter with pastry blender until crumbly Sprinkle topping evenly over peaches. Bake at 350 for 25 - 30 minutes until peaches are tender and topping is lightly brown. Serve warm with Spiced Cream; 1 cup whipping cream 1/2 t. cinnamon 3 T. powdered sugar 1/4 t. vanilla Beat whipping cream on high speed until foamy; add sugar, cinnamon and vanilla beating until stiff peaks. Serves 4 | PEACH CRUMBLE | SOUR CREAM SAUCE 1/3 cup butter, softened 1 cup powdered sugar 1/2 cup sour cream 1/2 t. lemon juice 1/4 t. vanilla Beat butter and sugar at medium speed until smooth. Add sour cream, lemon, & vanilla. Beat until creamy. Cover and chill. | -54-

55: BUTTERMIL:K PIE 2 cups sugar 2 T. all purpose flour 5 large eggs, lightly beaten 2/3 cup buttermilk 1/2 cup butter, melted 1 t. vanilla extract 1 unbaked 9 inch pastry shell Combine sugar and flour in a large bowl: add eggs and buttermilk, stirring until blended. Stir in butter and vanilla and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool on a wire rack. | 1 cup brown sugar 3 eggs 1 cup karo syrup 2 T. flour 1 cup pecans 1 T. butter 1T. vanilla 1/2 t. (secret ingredient) (it's almond but you can't tell anyone) Beat eggs and sugar, syrup, flour, and butter. Mix well then add nuts. and vanilla. Pour into pie crust Bake @ 350 for 40-45 minutes. | Jim's Pecan Pie | -55-

56: 1 box(es) (15 oz) refrigerated ready-to-bake pie crusts 1/2 cup sugar 1 T. cornstarch 2 (8 oz each) cream cheese, softened 1 large egg 1/2 t. almond extract 1 can(s) (21 oz) cherry pie filling White from 1 large egg, in a small bowl 1/3 cup sliced almonds .Heat oven to 350F. Have ready a 9-in. pie plate. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-in.-wide strips. Cover with plastic wrap; refrigerate. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended .Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds. .Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm. | Cherry Cheesecake Pie | "Rich, fatty foods are like destiny: they too, shape our ends."

57: Jim's Pumpkin Roll 3 eggs 1 cup sugar 2/3 cup mashed cooked pumpkin 1 t. lemon juice 3/4 cup all-purpose flour 1 t. baking powder 1 t. cinnamon 1/4 t. salt 1 t. pumpkin pie spice 1/4 t. ground nutmeg 1 cup chopped pecans 1 to 2 T. powdered sugar 1/3 cup butter, softened 1 t. vanilla extract 1- 8 oz pkg cream cheese, softened 1 cup sifted powdered sugar Grease and flour a 15 x 10 x1 inch jellyroll pan--set aside. Beat eggs in a lg bowl at high speed with electric mixer, until thick. gradually add 1 cup sugar and beat 5 minutes. Stir in pumpkin and lemon juice.. Combine flour, baking powder, salt, cinnamon, pumpkin spice and nutmeg. Stir into pumpkin mixture. Spread evenly in pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 for 12 to 15 minutes. Sift 1 to 2 T. powdered sugar on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto the towel. Starting at the narrow end, roll cake and towel together. Cool completely on a wire rack, seam down. Beat cream cheese and butter on high speed, gradually add 1 cup powdered sugar and vanilla. Beat until blended. Unroll cake, spread with cream cheese mixture and carefully re-roll. Place on plate seam down. Garnish with whipped cream and pecans, if desired. | -57-

58: PICO DE GALLO (Roosters Beak) 2 cloves fresh garlic 2 medium ripe tomatoes 1 cup peeled seeded cucumbers 1 small onion chopped 1/4 cup fresh cilantro, chopped 1-2 fresh jalapeno chilies, minced 1-2 T. fresh squeezed lime or lemon juice cumin In a bowl, combine all ingredients Serve at once or refrigerate for no more than one hour and then serve | This relish is known as Roosters Beak because it is made with vegetable pieces largest enough to be picked up with the fingers which reminds one of a pecking rooster. The vegetables should all be made the same size. Spoon the relish over dishes like grilled fish or enchiladas | MEATY CHEESE DIP 1 pound hamburger 1/2 pound ground hot pork sausage 2 pounds Velveeta cheese 1-8 oz jar medium salsa Brown hamburger and sausage in a large skillet, stirring until meat crumbles. Add cheese and salsa. Cook over low heat, stirring constantly, until cheese melts. Serve warm with large corn chips, | -58-

59: ANTIPASTO SANDWICHES 1-6 1/2 oz can tuna 1/4 lb salami 1 cup shredded cheddar cheese 1/2 cup green goddess dressing lettuce green peppers olives tomato slices onion hamburg buns Mix tuna, chopped salami, cheese, dressing, and olives. Refrigerate until ready to use, Place meat/cheese mixture on onion bun along with green peppers and tomato. You may want to add a little more dressing. | SPINACH DIP 1 pkg frozen chopped spinach 8 oz sour cream 8 oz mayonnaise 4 chopped green onion 1 pkg Knorr's vegetable soup 1 small can water chestnuts, chopped 1 loaf of sour dough, french bread or pumpernickel bread Thaw and drain spinach. Squeeze as much water out of the spinach as possible. Combine spinach, sour cream, mayo, onion, chestnuts and soup mix. Let is stand for at least 2 hours, refrigerated. Cut out the center of the bread and cut into bite size pieces. The hollow loaf will hold the dip. | -59-

60: JIM'S BRUSCHETTA (tomato and basil) 6 or 7 ripe tomatoes (about 1 1/2 lb) 2 cloves garlic, ,minced 1 T. extra virgin olive oil 1 t. balsamic vinegar 6 - 8 fresh basil leaves salt & pepper to taste Par boil tomatoes for 1 minute. Remove skins. Remove seeds and juice. Chop tomatoes finely. Add garlic, olive oil, and vinegar in a bowl and mix. Add basil, salt, and pepper. Serve with favorite cracker and you can top with shredded mozzarella cheese. | -60-

61: Steph's Fruit Salsa and Cinnamon Chips | 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 T. white sugar 1 T. brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas Butter flavored cooking spray 2 T. cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. | Practice safe eating Always use condiments | -61-

62: s. | 1 1/2 cups finely chopped green bell pepper* 1 1/2 cups apple cider vinegar 6 1/2 cups white sugar 3 ounces liquid pectin 6 1/2 pint canning jars In a large, stainless steel saucepan, combine green pepper, vinegar, sugar. Bring to a boil, and cook for 6 minutes, stirring constantly. Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes. * I use a variety of peppers! Serve with cream cheese and crackers | PEPPER JELLY

63: 1 (1 ounce) package taco seasoning mix 1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 1 small head iceberg lettuce, shredded 6 ounce can sliced black olives, drained 2 cups shredded Cheddar cheese 1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. 2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. 3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. | SEVEN LAYER MEXICAN DIP | -63-

64: Stephanie's Chicken Croissants | 2 packages croissant rolls 2 cups diced chicken breasts, cooked 1 c. Cheddar cheese, shredded 1 can cream of chicken soup 1 cup milk Cook chicken breast until tender and diced into cubes. Unroll croissant rolls and layer with chicken. Roll up croissants and place them in 10 x 13 greased baking dish, seam side down. Mix milk and soup until smooth. Pour over chicken croissants. Sprinkle cheese over chicken. Bake at 350 degrees for 30 minutes or until brown. | CHCICKEN & DUMPLINGS COOK CHICKEN IN WATER UNTIL CHICKEN FALLS FROM THE BONE, KEEP WATER OVER CHICKEN, REMOVE SKIN AND BONES. ADD CELERY, SALT AND PEPPER. THICKEN WITH CORNSTARCH. DUMPLINGS: 1 CUP BISQUICK 1/3 CUP MILK MIX TOGETHER. DROP BY SPOONFULS INTO CHICKEN SOUP. COOK 10 MINUTES UNCOVERED AND THEN 10 MINUTES COVERED. | -64-

65: Chicken Pot Pie 1 can of cream of chicken soup 1/2 - 3/4 cup chicken broth 1 large fryer, cooked and de-boned 1 20 oz bag of frozen mixed vegetables, slightly cooked Combine and place in baking pan. 1 stick of margarine, melted 1 cup flour 1 cup buttermilk Combine and spoon over chicken mixture. Spoon chicken broth over crust. Bake 45 minutes at 350. | CHICKEN & RICE 1 CAN CREAM OF MUSHROOM SOUP 1 CUP WATER 3/4 CUP UNCOOKED LONG GRAIN RICE 1/4 t. PAPRIKA 1/4 t. PEPPER 4 SKINLESS CHICKEN BREASTS IN A 2 QT SHALLOW BAKING DISH, MIX SOUP, WATER, RICE PAPRIKA AND PEPPER. PLACE CHICKEN ON RICE MIXTURE. SPRINKLE WITH ADDITIONAL PAPRIKA AND PEPPER. COVER. BAKE AT 375 FOR 45 MINUTES, SERVES 4

66: ORANGE GLAZED CHICKEN 3 BONELESS SKINLESS CHICKEN BREASTS CUT INTO THIN STRIPS 1 t. OIL 1 1/2 CUPS CHICKEN BROTH 1 CUP ORANGE JUICE 2 T. SOY SAUCE 1 T. CORNSTARCH 1 T BROWN SUGAR 1/2 TEASPOON GROUND GINGER 1/2 TEASPOON GARLIC POWDER 1 8 OZ PKG FROZEN SNAP PEAS 1 10 OZ FROZEN BABY CARROTS 1 1/2 CUPS INSTANT BROWN RICE 1 CUP BROCcOLI COOK AND STIR CHICKEN IN HOT OIL IN LARGE SKILLET UNTIL LIGHTLY BROWNED. STIR BROTH, ORANGE JUICE, SOY SAUCE, CORNSTARCH, SUGAR, GINGER, AND GARLIC POWDER IN MEDIUM BOWL. ADD TO SKILLET AND RING TO BOIL. STIR IN VEGTABLES AND RICE. RETURN TO BOIL. cOVER, REDUCE AND SIMMER 5 MINUTES. rEMOVE FROM HEAT AND STIR, cOVER AND LET STAND 5 MINUTES. fLUFF WITH FORK. mAKES 4 SERVINGS | Mexican Chicken-Kristy Three chicken breast cooked and cut up One can of cream of mushroom soup One can of cream of chicken soup One can of nacho cheese soup One can of rotel tomatoes One can of water Doritos Mix all the soup and water bring to a boil. In a 9 x 13 pan, crumble Doritos to cover the bottom. Mix chicken and soup together pour in the pan. Sprinkle cheese over the top, crumble more Doritos to cover top B Bake at 350 for 45 minutes

67: basil grilled chicken 3/4 t. pepper 2 T. minced fresh basil 4 chicken breasts 1/4 t. garlic powder 1/3 c butter, softened 1/8 t. salt 1/4 c chopped fresh basil 1/8 t. pepper 1/2 c butter, softened 1 T. parmesan cheese 2T. basil Press 3/4 t. pepper into meaty sides of chicken, Combine 1/3 c melted butter and 1/4 cup chopped basil; stir well. Brush chicken lightly with butter mixture. Grill chicken 8-10 minutes on each side, basting frequently. Serve grilled chicken with basil butter: Mix 1/2 cup butter, 2 T. basil, salt, pepper, cheese & garlic powder in a small bowl. Beat at low speed until well blended . | BUFFALO CHICKEN WRAPS 3 or 4 boneless chicken breasts Cook chicken breasts in crock pot Carrots until chicken is tender enough Celery to pull apart with a fork, Let it Egg Roll Wraps cool before handling. Shred carrots Franks Red Hot Sauce and celery, cook in crock pot with chicken, Add 1/2 cup to 3/4 cup of Franks Hot Sauce. When everything is cool enough to handle, take the egg roll wraps and fill with everything from crock pot. Seal end of wraps with a little melted butter. Throw in deep fryer until desired crispness is achieved. | -67-

68: 2–3 green onions 2 T. flour 1 lb boneless chicken tenders 8 oz fettuccine pasta 1 T butter 1 t seasoned salt 1 t roasted garlic 1 cup fresh pre-sliced mushrooms 1/4 cup white wine 1/4 cup pecans 1 cup heavy whipping cream 2 T. grated Parmesan cheese Chop green onions finely. Cut chicken into bite-size pieces; place in large zip-top bag (wash hands). Cook pasta following package instructions. Preheat large sauté pan on medium-high 2–3 minutes. Add flour and seasoned salt to chicken; seal bag and shake to coat. Place butter in pan and then add garlic and chicken; cook and stir 5 minutes to brown chicken. Stir in mushrooms; cook and stir 4 minutes or until tender. Stir in wine, cream, and onions; cook and stir 5–7 minutes or until thickened. Drain pasta; stir into chicken. Sprinkle with pecans and cheese. CALORIES(per 1/6 recipe) 430 Serve with Broccoli Italiano 12 oz fresh broccoli florets 1 tablespoon olive oil 2 t roasted garlic 1 tablespoon grated Parmesan cheese 1 tablespoon lemon juice .Combine broccoli, olive oil, and garlic. Cover and microwave on HIGH 4 minutes, stirring once, or until tender. Stir in cheese and lemon juice. | CHICKEN PECAN FETTUCCINE

69: Chicken Breasts with Asparagus 6(4 oz) skinned boned chicken breasts 12 fresh asparagus spears 1/4 t. pepper 1 cup shredded mozzarella cheese 1/4 t. salt 3/4 cup fresh mushrooms 2 eggs, beaten 1 T. diced pimento 3/4 cup breadcrumbs 2 T. butter dash of paprika Place chicken breasts between 2 sheets of heavy plastic wrap and flatten to 1/4" using meat mallet. Set aside. Snap off ends of asparagus. Arrange with cheese and mushrooms evenly on chicken breasts. Top with pimiento and salt and pepper. Fold chicken around vegetables and secure with toothpick. Dip into beaten egg and roll in breadcrumbs. Melt margarine in a large skillet over medium heat. Add chicken and cook 6 to 8 minutes on each side until browned. Remove chicken from skillet and place on a baking sheet. Coat chicken with cooking spray, sprinkle with paprika. Bake at 350 for 15 to 18 minutes. | Herb Crusted Chicken with Long Rice Sprinkle chicken with the following: 1/4 t. salt 1/8 t. pepper 4 t. dried Fine Herbs* 1 T. olive oil Melt 4 t. butter in large skillet over medium heat. Add olive oil and chicken to pan and cook 5 minutes. Turn chicken over and cook 7 minutes. Serve with long grain rice. *Fine herbs (use one of the following three options 3) 1 t.rosemary 1 t. thyme 1 t.basil 1 t. oregano | 2) 1 t. basil 1 t.rosemary 1 t. oregano 1 t. parsley | 1) 1 chervil 1 t. chives 1 t. parsley 1 t tarragon tarragon | -69-

70: Stephanie's Enchiladas 19 oz Old El Paso enchilada sauce 2 cups cooked chicken or cooked ground beef 1 1/2 cups Monterey Jack cheese. shredded 1 cup sour cream 1 cup shredded cheddar 1 pkg (15 oz) flour tortillas for burritos Heat oven to 350 degrees. Spread 1/2 cup enchilada sauce over bottom of baking dish. Stir together meat, Monterey Jack and sour cream. Spoon about 1/3 cup mixture down center of each tortilla. Roll up. Arrange seam side down in dish. Top enchiladas with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover dish with foil. Bake 35 min. Remove foil and bake 5 to 10 min. longer until cheese is melted. | 6 boneless, skinless chicken thighs (maybe more) 1 tbs vegetable oil Jerk Seasoning 15 oz can black beans, drained and rinsed 2 sweet potatoes peeled and cubed ( small pieces) Glaze : 1/2 cup honey 1/2 cup lime juice 4 tsp cornstarch In baking dish, layer black beans and sweet potato. Cover chicken with Jerk seasoning. In skillet,heat oil and brown chicken on both sides. Add chicken to baking dish. In same skillet, heat honey, lime juice, and corn starch. bring to a boil. Pour over chicken (make enough sauce to cover it good) Bake at 375% for 35 to 45 min. ( probably have to cook longer to get sweet potatoes done) we thought about adding some pineapple next time too. | Stephanie's Jerk Chicken | -70-

71: KRISTY'S GOULASH 1 cup elbow noodles 1 can Italian tomatoes 1 can stewed tomatoes 1 lb hamburg garlic, season salt, chili powder 1 small onion Brown hamburg, onion and seasonings. Boil water and cook noodles. When hamburg is done, add Italian tomatoes and stewed tomatoes and season to taste. Add cooked noodles. | Chicken Kiev 4 boneless, skinless chicken breasts 1 T chopped onion 1/2 cup butter 1 T. chopped parsley 1/2 cup flour 1 1/2 t. salt 1 egg, beaten 1 cup fine dry bread crumbs Preheat oil to 360. Place chicken breasts between 2 pieces of plastic wrap and pound with a wooden mallet to 1/4" thick.. Remove plastic. Combine onion, parsley and salt-sprinkle on chicken. Cut butter into 8 pieces. Place butter om seasoned chicken. Roll as jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks.. Dust with flour, dip in | Chicken Kiev 4 boneless, skinless chicken breasts 1 T chopped onion 1/2 cup butter 1 T. chopped parsley 1/2 cup flour 1 1/2 t. salt 1 egg, beaten 1 cup fine dry bread crumbs Preheat oil to 360. Place chicken breasts between 2 pieces of plastic wrap and pound with a wooden mallet to 1/4" thick.. Remove plastic. Combine onion, parsley and salt-sprinkle on chicken. Cut butter into 8 pieces. Place butter om seasoned chicken. Roll as jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks.. Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least 1 hour). Place rolled chicken in fry basket. Cook 5 minutes, until brown and chicken is done. | Cheesy Chicken 1 can chicken or 1-2 chicken breasts, cut up 1 can cream of chicken soup 2 cups of egg noodles (cooked) cheese, as much as you want garlic croutons 1/2 cup milk In 11x 7 baking pan, mix cream chicken soup and milk. Add noodles and cheese, stirring very well. Take bread crumbs and cover top. Bake about 30 minutes at 350. | Jerk Chicken | -71-

72: 1 medium onion, chopped 1 lb ground beef 1/4 cup butter 1 garlic cloves, minced 2 T. flour 1/4 teaspoon black pepper 1 t. salt 1 (10 3/4 ounce) can mushrooms 1 can cream of chicken soup 1 cup sour cream parsley Brown ground beef with onion until beef is no longer pink and onion is clear; add flour, salt, garlic, pepper and mushrooms; sauté about 5 minutes. Remove from heat. Add soup and simmer uncovered for 10-15 minutes. Stir in sour cream and parsley. Heat thoroughly. . Serve over noodles. | Hamburger Stroganoff | -72-

73: HAM & SCALLOPED POTATOES 6 medium baking potatoes, peeled and thinly sliced 1/4 cup chopped onion 3 T. flour 1 t. salt 1/4 t. pepper 1/4 cup butter 2 1/2 cups milk 2 1/2 cups diced cooked ham 1 cup shredded Cheddar cheese (opt) 1 Layer 1/4 of the potatoes, onion and , ham in 13x9x2" greased baking dish. Dot with butter, flour, salt/pepper. Repeat layers. Heat milk to scalding and pour over potatoes. Cover. Bake at 350 degrees F for 30 minutes. Uncover and bake 25 minutes. Top with cheese. Bake 60-70 minutes more or until potatoes are tender Let stand 10 minutes. | -73- | SLOW COOKER JAMBALAYA 1 lb. boneless chicken breast, cubed 1 lb. Italian sausage, sliced 1-28 oz. diced tomato with juice 1 large onion, chopped 2 t. oregano 1 large green bell pepper 2 t. parsley 1 cup chicken broth 2 t. cajun seasoning 1 t. cayenne pepper 1/2 t. thyme 1 lb. frozen shrimp, without tails In a slow cooker, add everything except shrimp. Cover and cook 7-8 hours on low (or 3-4 hours on high). Stir in shrimp during the last 30 minutes. Serve with rice.

74: IRISH BEEF STEW | 2 T. olive oil 3 bay leaves 2 lbs beef stew meat 1 large onion 2 garlic cloves 1 t. dried thyme 1 t. rosemary 2-3 T. flour 3/4 cup beef stock 1/2 cup Guinness stout beer 1 T. parsley 1 lb carrots salt and pepper to taste Heat olive oil and bay leaves in 6 qt oven proof pot. Add meat and brown on high heat. Add onion, cook until onion is clear. Reduce heat add garlic, rosemary, thyme and flour. Stir until smooth. Add beef stock and beer. Simmer until it thickens a bit. Add remaining ingredients and cover. Place pot in the oven at 275 for 2 hours, stirring a couple of times. Serve over mashed potatoes. Serves 4-6 | -74-

75: 2 lb Italian pork sausage and ground beef , mixed 2 large onions, chopped (2 cups) 2 cups sliced fresh mushrooms (6 oz) 3 cloves chopped garlic cloves 1. t. marjoram 1 -28 oz can diced tomatoes, undrained 2 cans (15 oz each) tomato sauce 1 T. sugar 1 can (6 oz) tomato paste 1 T. basil leaves 1 t. oregano 1/2 t. salt 1/2 t. pepper 1/2 t. crushed red pepper flakes 1/2 t. rosemary Spray 5-qt slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. .Spoon sausage mixture into cooker. Stir in remaining ingredients. .Cover; cook on Low heat setting 8 to 9 hours. | ITALIAN SPAGHETTI SAUCE | -75-

76: When it;s arranged beautifully on a plate, you know that someone's fingers have been all over it! Julia Child | 2 pounds sweet Italian sausage 1/2 t. oregano 1 pound lean ground beef 1/2 t. rosemary 1/2 cup minced onion 1/4 t. pepper 1/4 t. salt 2 cloves garlic, crushed 1/2 t. thyme 1 (28 ounce) can crushed tomatoes 12 lasagna noodles 2 (6 ounce) cans tomato paste 16 oz. ricotta cheese 2 (6.5 ounce) cans canned tomato sauce 1 egg 1/4 cup olive oil 3/4 lb mozzarella cheese 2 tablespoons white sugar 1/2 t. fennel seeds 1 1/2 teaspoons dried basil leaves 4 T. parsley 3/4 lb. grated parmesian cheese bayleaf In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and olive oil. Season with sugar, basil, fennel seeds, Italian seasonings, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. | World's Best Lasagna | -76

77: 1 Pound Rigatoni Bring 6 quarts of water to boil with 2 T. salt. Cook the rigatoni until tender. Drain, then set aside. 1 Pound Bacon (diced) 1 Onion (diced) 1 Butternut squash (peeled and diced) 2 Cloves Garlic (minced) 1 Quart Half & Half (plus 3 cups) 1 Pinch Nutmeg 1 Cup Gruyere (semi-hard white cheese) 1 Cup Marscarpone (Italian cream cheese) 3 tablespoons All Purpose flour | Cook bacon until crisp. Cook onion, butternut squash, and garlic in pan until translucent, then add flour to make roux. Slowly pour in half and half while mixing, and bring mixture to simmer. Add in 1/2 of the gruyere and nutmeg, and constantly stir until all of the cheese is melted. Add the marscarpone and mix until melted and combined. Add the cooked rigatoni and toss pasta until it’ is well mixed in the cheese mixture. 1 Bunch Parsley (chopped) 2 Cups Bread Crumbs In a medium mixing bowl, toss bread crumbs, remaining gruyere and parsley. Sprinkle the bread crumb mixture over the casserole and bake at 375-400F for 5-8 minutes (until the top is golden brown). Serves 8 meal, 12+ a side | MAC & CHEESE CASSEROLE

78: Quick and Easy Baked Macaroni and Cheese 8 oz large elbow macaroni, cooked 1 (10 3/4 oz) cream of mushroom soup 1/2 cup mayo 1/2 cup milk shredded cheddar, or a mix of cheeses (least 8 oz, I use more) Ritz crackers Stir together all ingredients in 2 1/2 quart baking dish. Bake at 375% for 25 min. Crumble Ritz crackers on top for last 10 min. to keep them from burning. *about 6 servings | ORIENTAL BEEF 1/2 cup soy sauce 1/2 cup water 1 T. sugar 1 clove garlic, minced 2 thin slices of fresh ginger 1 beef sirloin steak, boneless, cut into thin strips (1 1/2- 2 lbs) 1 medium bunch of broccoli 1-6 oz. package frozen pea pods 1/2 cup dry sherry (optional) 1 red pepper, cut into thin strips (optional) 1 small zucchini (optional) Combine soy sauce, water, sugar, garlic, sherry, and ginger in a 3 quart microwavable casserole.. Add steak and stir to coat. Cover with casserole lid and let stand at room temperature for about 2 hours, stirring occasionally. Cut broccoli stems diagonally and florets individually. Combine broccoli, pea pods, red pepper and zucchini. Push marinated steaks to center of casserole. Arrange vegetables around steak. Cover and place in microwave oven for 5 minutes on high. Then cook on 50 power for 10 minutes. Serve with rice. | -78-

79: Manicotti | 1 lb. ground beef 1/2 c. chopped onion 1 lg. clove garlic, minced 2 (6 oz.) cans tomato paste 2 cups water 2 T. chopped parsley 1 T. dried basil, crushed 1 1/2 tsp. salt Dash of pepper CHEESE MIXTURE: 1 1/2 lb. fresh Ricotta and cottage cheese 2 slightly beaten eggs 1/2 t. salt Dash of pepper 2/3 c. grated Parmesan cheese 1/4 c. snipped parsley In large saucepan, brown meat. Drain. Add onion, garlic, tomato paste, water, parsley, basil, 1 1/2 teaspoons salt and pepper. Simmer uncovered for 30 minutes, stirring. Meanwhile, combine cottage cheese, parmesan cheese, 1/2 teaspoon salt, pepper and egg. Cook manicotti shells in boiling salted water until tender, drain. Rinse shells in cold water. Stuff manicotti with cheese mixture. Use a small spoon or cut shells lengthwise; open to fill. Pour half of sauce in 12 inch baking dish. Arrange stuffed manicotti in a row. Top with remaining sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake at 350 degrees for 30 to 35 minutes. Yield: 6 to 8 servings. | -79-

80: SAUERBRATEN 3 lb London broil or comparable roast 1-2 packages Knorr Sauerbraten pot roast mix approximately 1/2 cup vinegar add enough water to cover roast Place the above ingredients in slow cooker and cook all day. At the end of the day, add 1/2 cup sour cream and thicken with either flour or cornstarch. Make spaetzle and serve with sauerbraten. | SPAETZLE 2 cups flour 6 eggs 1/8 cup water Mix into dough. Boil 3 cups of water with 2 T. oil. Squeeze dough through spaetzle maker into boiling water. Cook for just a few minutes. Remove from water into a bowl-serve. | -80-

81: SHEPARDS PIE 2 pounds all-purpose potatoes, peeled and cut into quarters 1/2 cup 1% low-fat milk 2 T. cream cheese Salt and pepper 1 pound 97% extra-lean ground beef 1 large onion, finely chopped 10 large carrots, finely chopped 2 large celery stalks, finely chopped 1/2 cup dry white wine 1 1/2 t. thyme 1 package (10-ounce) frozen peas, thawed 1 package(s) frozen corn, thawed -------------------- ----------------- .In covered 4-quart saucepan, bring potatoes to a boil until tender. Drain well; return to saucepan. Add milk, cream cheese, and 1/4 teaspoon each salt and black pepper; mash until smooth. .Preheat oven to 425 degrees F. Cook beef in a 12-inch skillet on medium-high. Add 1/4 teaspoon each salt and black pepper; cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl. In the same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices. In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top spread to cover filling. Bake 25 minutes or until top is golden brown. | -81-

82: SWEET AND SOUR MEATBALLS | 2 pounds lean ground beef 2 eggs 1 cup dry bread crumbs 1/2 cup finely chopped onion 1/2 teaspoon ground ginger 1 teaspoon seasoning salt 1/2 teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons granulated sugar 1 (20 ounce) can pineapple chunks, drained with juice reserved 1/3 cup water 3 tablespoons distilled white vinegar 1 tablespoon soy sauce 1/2 cup packed brown sugar 3 tablespoons cornstarch 1 large green bell pepper, chopped In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, sugar and Worcestershire sauce.. Shape into one inch balls. Place meatballs in a pre-heated skillet and cook. Drain fat. Make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over med heat, combine the juice, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

83: TUNA NOODLE CASSEROLE 8 oz. egg noodles 1 can tuna, drained 3/4 cup milk 1 can mushroom soup 1 1/2 t. salt 1/4 t. pepper 1/4 c dry bread crumbs 1/4 cup parmesan cheese 1 T. Butter Cook noodles. Stir in tuna, milk, soup, salt and pepper. Pour into ungreased 2-qt casserole. Mix bread crumbs cheese and butter, Sprinkle over casserole. Bake uncovered 35-40 minute in 350 oven. | SPECIAL SWISS STEAK 2 lbs beef top round steak, 1/2" thick 2 T. butter 2 t. cornstarch 3 to 4 large tomatoes, chopped 1/2 cup beef broth 1 T. worcestershire sauce 1 medium onion, minced 1/2 t. Italian herb seasoning 1-10 oz frozen whole green beans 1-10 oz frozen pearl onion 2 cups whole cherry tomatoes Pound steak on both sides with a meat mallet. Cut into 4 pieces and set aside. Place butter in a 2 1/2-quart shallow microwave casserole. Melt butter. Add cornstarch and stir until blended. Stir in tomatoes, broth, onion, worcestershire sauce, and seasoning. Add steak. Spoon sauce over steak. Cover with lid. Cook micro/convection at 350 for 15 minutes. Rearrange steak and put tomatoes, beans and onions on top of steak. Cover and cook micro/convection at 350 for 15 minutes. | Fish, to taste right, must swim three times-in water, in butter, and in wine | -83-

84: STEAK PIZZAIOLA salt & pepper 6 cubed round steaks ( 1 1/2 lbs) 2 T. butter 1 medium onion 1 jar Ragu Italian Cooking Sauce 1 cup mozzarella cheese, shredded Sprinkle steaks with salt and pepper.. Brown steaks in butter. Add onion and saute until tender. Add Ragu sauce. Simmer, covered 30 minutes. Sprinkle cheese over top and heat until cheese melts. Serves 4-6 | PEPPER STEAK 1 lb. round steak 1 clove garlic 1/4 cup corn oil ~~~~brown these 3 1/2 cup onion 1/4 t. pepper 1/2 t. salt 1/4 t. ginger 1/2 bell pepper~~~~add to meat, cook until tender 1 cup beef bullion 1 T. soy sauce 1 T. cornstarch ~~~~add, stir until thick Serve over rice | -84-

85: PORK STEAK WITH MUSHROOM GRAVY 4 pork steaks (boneless) 2 cups water 1 medium onion 1 T. cornstarch 2 T. shortening 1 bouillon beef cube 1 cup sour cream 4 oz. sliced mushrooms, drained salt and pepper Rub salt and pepper into steaks and brown in shortening.. Remove steaks, add onion to drippings and brown. Add mushrooms, water, bouillon and steaks, cover, simmer 15-20 minutes. Remove steaks, mix cornstarch with sour cream and stir into gravy. Heat, but don't boil. Season with salt and pepper and pour over steaks. | 1 lb boneless round steak 1/4 cup flour 1 T. vegetable oil 1 large onion, chopped 4 lg potatoes 1 T. worcestershire sauce 1/4 cup Ketchup 2 t. bell pepper flakes 1 t. beef bouillon 1 t. salt 1/2 t. marjoram leaves 1/4 t. pepper 10 oz pkg green beans Coat beef pieces with flour, Brown in oil in 10" skillet. Push beef to side, stir in onion until tender; drain. Add 1 cup water to. Mix liquid, Ketchup , worchestershire,, pepper flakes,, bouillon, salt, marjoram, and pepper; pour on beef. Heat to boiling; reduce heat. Cover and simmer until beef is tender-1 - 1 1/2 hours.. Add beans, cooked potatoes to skillet, Heat to boiling. Cover and simmer 10 to 15 minutes. 4 servings | SAUCY STEAK SKILLET | -85-

86: 1 whole head garlic 2 T. olive oil 1 T. fresh basil or 1/2 t. crushed basil 1 T. fresh rosemary or 1/2 t. crushed rosemary 2-12 oz boneless rib eyes - 1" thick Remove paper outer layers of garlic. Cut out top of garlic. Place garlic head in center of foil and bring up foil to form cup. Drizzle garlic with oil, basil, rosemary. Twist ends. Grill steaks and packet of garlic for 7 minutes. Flip steaks- 5-8 minutes. Place steaks on platter and drizzle oil from packet over steaks. Season with salt and pepper. | RIB EYES WITH GRILLED GARLIC | ITALIAN SAUSAGE & PEPPERS 1 lb mild Italian sausage 4 medium green peppers, chopped 1 large onion, chopped 2-16 oz jars marinara sauce Hot cooked spaghetti Romano cheese Brown sausage. Remove sausage. Leave drippings in cooking pot. Cook green pepper and onion in drippings 5-6 minutes until tender. Add sausage and marinara sauce. Reduce heat and simmer uncovered 10 minutes. Spoon sauce over pasta and sprinkle with Romano cheese. 8 servings | -86-

87: Braised Spicy Spareribs | 4 lb Spareribs, cracked in center 1/3 c Flour 2 t Salt 1/4 t Pepper 3 T Cooking oil 1 1/2 c Broth 1/4 c Ketchup 3 T Worcestershire sauce 2 T Vinegar 1/2 t Celery salt 1/2 bay leaf 1/8 t Cayenne pepper 1/2 bay leaf 3 Whole cloves 3 Whole allspice 1/4 cup water 1 Clove garlic, minced 1 Medium sized onion 2 T Flour Set out a heavy skillet and a roasting pan having a tight fitting cover. Cut the ribs into serving-size pieces. Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper. Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides. While the meat is browning, prepare the meat broth. Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture. Finely chop the onion. Put the meat into the roasting pan. Pour the broth mixture over the browned ribs. Add the chopped onion. Cover and put in a 350 degree oven for about 1-1/2 hours, or until the ribs are tender. With a slotted spoon, remove meat from pan to a warm serving platter. Set aside to keep warm while preparing the sauce. For Sauce: If necessary, skim excess fat from cooking liquid. Strain the liquid and pour into a small saucepan. Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar. Cover jar tightly and shake until mixture is well blended. Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid. Bring to boiling. Gradually add the remaining flour mixture. Bring sauce to boiling after each addition. Cook 3 to 5 minutes. Spoon or pour about 1/2 of the hot sauce over spareribs on the platter. Serve remaining sauce in a gravy boat if desired. Serve ribs with Spaetzle. Serves 5 | -87-

88: 1 boneless pork loin roast, 3 to 4 pounds, fat trimmed 1 T vegetable oil 1/3 cup honey 1/4 cup orange juice 1/2 t. black pepper 1/4 cup frozen apple juice concentrate, thawed 1 T brown sugar 3 large sweet potatoes, quartered 3 large apples, cored and quartered Preheat the oven to 375. Coat a large oven proof Dutch oven with vegetable oil and place over medium-high heat. When very hot, add the pork roast. Cook, turning, until all sides are browned, about 6 minutes. Remove from the heat. In a medium bowl, combine the honey, orange juice, apple juice concentrate, pepper, and brown sugar. Spoon over the pork roast. Place the sweet potatoes around the pork. Cover and bake for 2 hours. Pork should register about 150 on an instant read thermometer. Place the apple quarters around the pork. Bake, uncovered, basting frequently, for 20 minutes, or until the apples are just tender. Let the pork stand for 10 minutes before slicing. Serve pork roast sliced, with the sweet potatoes and apples. Serves 8 to 10. | Roast Pork with Sweet Potatoes and Apples | -88-

89: 6 pork chops 1/2 t. allspice 1 t. salt 3 T. lemon juice 1 medium onion 3/4 cup water 1-6 oz can frozen orange juice 1/4 cup brown sugar 3 slices-orange 1 can sweet potatoes Trim excess fat from chops. Heat chops on both sides, Drain off fat, Sprinkle chops with salt, Top each chop with onion slice. Combine juice,, sugar, species, lemon juice, and water in a 2 cup measure, pour into skillet. Heat to boiling. Lower heat, cover, simmer 25 minutes. Arrange potatoes around chops, place orange slicer. Cover. Cook 15 minutes. | ORANGE PORK CHOP SKILLET | 2 1/4 cup water 1 cup brown rice 1/2 t. cinnamon 1 1/2 c orange juice 2 T. brown sugar 2 T. cornstarch 1 t. grated orange peel 1/4 t. ginger 1 t. canola oil 1 cup mandarin oranges, drained 4 boneless pork chop (4 oz ea), trimmed & cut into 1" cubes Combine water and rice in medium saucepan, Bring to a boil over medium heat, Cover, reduce heat to low and simmer about 45 minutes, Remove from heat. Add cinnamon In a small bowl, add orange juice, brown sugar, cornstarch, orange peel and ginger.r. Mix. In a large non-stick skillet, over medium heat, add pork, stir fry until no longer pink, about 5 minutes. Place pork on plate. Add oranges and juice mixture to skillet, Cook, stirring until thick, about 5 minutes. Return pork to skillet and cook for 2 more minutes,. Serve with rice.. Serves 4 | ORANGE PORK SAUTE'

90: MEATBALLS SANDWICHES | 1 lb ground chuck 1/2 lb pork sausage 2 cups spaghetti sauce with peppers and mushrooms, spices to taste 1 garlic clove , minced 1 loaf Italian bread 6 ounces sliced provolone cheese Combine ground chuck and sausage, shape into 1" meatballs. Cook meatballs in a large skillet over medium heat for 8-10 minutes or until browned. Drain meatballs on paper towel, discard drippings. Combine meatballs, spaghetti sauce and garlic in skillet. Bring to boil, reduce heat and simmer uncovered 12-15 minutes, stir occasionally. While the sauce is simmering, slice bread in half horizontally. Place bread, cut side up on a baking sheet. Broil 5 1/2" from heat 1-2 minutes and is lightly toasted. Spoon meatball mixture over bottom half of toasted bread, arrange cheese on top of meatballs. Cover with top of bread. Cut sandwich into 6 pieces; serve hot. | -90-

91: l b ground beef 1/2 tsp low sodium soy sauce 2 or 3 cans (15 oz) tomatoes (I like to use a lot) 1 small chopped onion (optional) water 1 bag frozen mixed vegetables 1 can baby lima beans 1 pkg frozen okra 1 can cream corn 1 can whole kernel corn cooked elbow macaroni any other vegetables you want to add Brown beef in skillet. Add browned beef, all frozen vegetables, tomatoes, soy sauce, and water to crock pot. Cook on low for about 4-6 hrs or until done. (stir occasionally) Add baby limas, corn and macaroni. *makes a lot- can freeze leftovers. serve with Jiffy Corn Muffins. | Stephanie's Vegetable Soup | 1lb beef for stew carrots potatoes 1 can sweet peas 1 cup ketchup 1/2 cup beef broth Boil beef until tender. usually takes 3-4 hrs. Add water as it boils down to keep it from boiling dry. In another pot, boil carrots and potatoes. Mix together ketchup and beef broth in skillet. Add beef, carrots, potatoes, and peas. | Stephanie's Beef Stew | -91-

92: TACO SOUP | 1 lb hamburger 1 large onion 3-15 1/2 oz cans Mexican style chili beans, undrained 1-15 1/2 oz can whole kernel corn, undrained 1-15 oz. can tomato sauce 1-14 1/2 oz can whole tomatoes, undrained and chopped 1-4 1/2 oz can chopped green chilies 1-1 1/4 oz. envelope taco seasoning 1-1 oz envelope Ranch-style salad dressing mix 1 1/2 cups water Cook beef and onion in cooking pot over medium heat until meat is browned, stirring until meat crumbles. Drain. Stir in beans and next 7 ingredients. Bring to a boil, then reduce heat and simmer uncovered 15 minutes, stirring occasionally. | BAKED POTATO SOUP 3 bacon strips, diced 1 small onion, chopped 1 clove garlic, minced 3 T. flour 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper 3 cups chicken broth 2 large baked potatoes, peeled and cubed 1 cup half-and-half cream 1/2 t. hot pepper sauce Shredded Cheddar cheese Minced fresh parsley .In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute' onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. | -92-

93: 1 cup mayonnaise 1 medium bunch broccoli, cut into pieces 2 T. vinegar 2 cups spinach leaves 2 T. sugar 8 slices bacon, cooked & crumbled 1/2 cup red onions 1/4 cup raisins Mix dressing, sugar, and vinegar in large bowl. Add remaining ingredients. Mix lightly, Refrigerate, Serves 10 | TANGY BROCCOLI SALAD | 4 strips of bacon ******Microwave bacon in a casserole dish, 3-4 minutes stirring after 2 minutes. Remove, bacon, leaving drippings in bowl 1/2 cup sugar ***** Add sugar and cornstarch to bacon 1 T. cornstarch drippings. Blend well. Stir in salt, 1 t. salt pepper and vinegar. Microwave 1/4 t. pepper 4 - 5 minutes until thick. 2/3 cup vinegar 1-16 oz can cut green beans ****Add drained beans and 1-16 oz. can cut wax beans onions to sauce in casserole. 1-15 oz can red kidney beans Microwave on high for 6 1 onion, sliced minutes. Let salad stand 10 minutes before serving to blend flavors. Sprinkle crumbled bacon on top of casserole. Serves 6 | HOT BEAN SALAD | TROPICAL ORANGE SALAD 6 oranges 1/2 cup coconut 1-8 oz sour cream 2 T. brown sugar 1 cup pitted dates, cit in half 1-2 T. grated orange rind Peel, slice and seed oranges; cut slices in half. Layer oranges, dates and coconut in a 2 qt. bowl. Cover and chill 2-4 hours. Combine sour cream, sugar and 1/2 - 1 t.orange rind. Spoon over fruit, Sprinkle with remaining rind. | -03-

94: 2 apples 2 cups fresh strawberries 2 bananas 1 lb seedless green grapes 1 fresh pineapple 1 T. lemon juice Sprinkle apples and bananas with lemon juice. 1 cup whipping cream 2 T. chopped pecans 1-6 oz can frozen orange juice, thawed Beat whipping cream at medium speed until soft peaks form. Slowly add orange juice and beat until firm peaks form. Spoon over fruit and sprinkle with pecans. Serves 12 | Fresh Fruit Salad with Orange Cream | GRANDMA VINCENT'S FRUIT SALAD 1 1/3 cup coconut 1-20 oz. can pineapple 1-11 oz. can oranges 1 cup seedless grapes 1 cup marshmallows 2 cups sour cream 1/4 t. salt Mix and chill overnight. | -94-

95: SEVEN + LAYER MEXICAN SALAD 4 cups chopped lettuce 1 cup chopped tomato 4-5 hard boiled eggs 1/2 cup chopped green onions or sweet onion 1 (4 1/2 oz) can sliced ripe olives, drained 1-6oz pkg frozen green peas, thawed 1 (15 0z ) can dark red kidney beans 1 cup shredded cheddar cheese 1 cup kraft salsa ranch dressing Crushed tortilla chips Layer lettuce, tomato, onions, olives, beans, cheese and dressing in 3 qt. glass bowl. Refrigerate. Top with crushed chips and toss lightly just before serving. Makes 8-10 servings | Lime Jello Cream Cheese Salad 6 oz. lime jello 1 cup chopped pecans 16 oz. crushed pineapple 8 oz. cream cheese Make jello using 2 cup very hot water and 1 cup ice/water. Soften cream cheese by adding pineapple juice. Fold into chilled jello along with the pineapple and nuts. Chill | -95-

96: FRESH FRUIT MELONS 2 large cantaloupes 1 medium orange, peeled 1 medium apple, cubed 1 medium peach, sliced 1 t. lemon juice 1 cup fresh blueberries 1/ 2 cup halved fresh strawberries 6 oz nonfat pineapple yogurt 2 t. applesauce 1/2 cup coconut 1 t. honey 1/4 t. ginger Scoop out 2 cups cantaloupe balls and set aside, In a large bowl, combine oranges, apple and peach. Sprinkle with lemon juice, Toss gently, Stir in cantaloupe, blueberries and strawberries, In a small bowl, combine yogurt, applesauce, honey and ginger. Top fruit with yogurt mixture. | JIM'S CHICKEN SALAD 1 lb cooked chicken breast 1 tart green apple 1 T. lemon juice 2 stalks celery, chopped 2 green onions 1/2 cup mayonnaise 1/4 t thyme 1/8 t each; garlic powder, oregano, pepper, rosemary and sage (if desired) Cut or pull chicken into bit size pieces. Cut up apple in bite size pieces and toss with lemon. Add the remaining ingredients and toss. Cover and chill before serving. Jim eats this without making a sandwich. | -96-

97: As a child my family's menu consisted of two choices: take it or leave it. ~Buddy Hackett | PInk cloud salad Coolwhip Cherry jello powder cut up cherries well drained pineapple coconut Mix together. | GRANDMA's WATERGATE SALAD 12 oz cool whip 1-3 oz pistachio jello-dry 1 #2 can crushed pineapple, don't drain 1/2 cup small marshmallows chopped nuts Mix together | -97-

98: Bacon Dressing 1 egg, beaten 1/3 cup vinegar 1/2 cup sugar 1/3 cup flour 2 cups water 1/2 pound bacon Salt and pepper to taste In a medium skillet, cook bacon until crisp. Remove from pan and drain on paper towel. Crumble when cooled. Leave bacon drippings in the skillet and allow to cool. In a medium bowl, beat egg. Add vinegar, sugar, flour, water, salt and pepper. Add the egg mixture to the reserved drippings in the skillet. Cook over low heat stirring constantly, bring to rolling boil. Take off heat when it has reached desired consistency. When cool, fold in crumbled bacon and serve over your favorite salad. | RHUBARB SAUCE 4 cups diced rhubarb 1/2 cups sugar 2 T. butter In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly until tender, 5 to 10 minutes. Serve warm. | -98-

99: COWBOY BAKED BEANS 2 cans Bush Grillin' Beans (we use bourbon & brown sugar) 10 oz pork sausage, medium or hot! | CREAMY CUCUMBER DILL DRESSING 1/2 cup mayonnaise 1/2 cup sour cream 2 T fresh chives or green onion 1 cucumber, peeled 1 tablespoon milk 1 teaspoon fresh dill Salt and freshly ground pepper to taste . Finely chop chives or green onion. Peel and seed cucumber. Finely chop cucumber to measure 3/4 cup. Whisk mayonnaise, sour cream and chives or onion. Add chopped cucumber. Stir in milk as needed to thin mixture. Add dill and salt and pepper to taste. Chill for several hours or overnight before serving. | Creamy Greek Cucumber Salad 2 cucumbers, peeled and sliced 1/2 sweet onion, very thinly sliced 2 cup grape tomatoes 1 tablespoon fresh dill, chopped 4 oz. feta Cheese, crumbled Creamy Cucumber Dill Dressing 6 Kalamata olives, pitted In a large bowl, gently toss together cucumbers, onion, tomatoes, dill and feta. Pour Creamy Cucumber Dill Dressing over mixture and gently toss. l | -99-

100: ROASTED APPLESAUCE 9 Large Apples (3 Different Varieties - See Notes) 1 Tablespoons Brown Sugar 1 teaspoon Cinnamon Preheat oven to 375. Wash and dry the apples and cut into quarters and remove the cores. Place the apples cut side down on foil lined baking sheets. Place in the oven and bake about 30 minutes or until the apples are beginning to melt into the pan. Remove from the oven and allow to cool to room temperature. Lift off the skins and discard. (If you see a good deal of pulp adhering to the skin feel free to scrape it off with a sharp knife. For some reason a few varieties of apples do this). Scoop up all of the apple pulp and place into a bowl. Add the brown sugar and cinnamon and gently mix with a fork. You can also for go the brown sugar and cinnamon. They have a wonderful flavor without them! Refrigerate until ready to use. Yield: Serves 4 - 6 use a variety of apples to make applesauce:Northern Spy, Pippin, Gala, Granny Smith, Pink Lady, Fuji, Gravenstein, McIntosh, Elstar, Cortland, | Cranberry and Orange Compote 2 navel oranges 1/2 cup apricot preserves 16 oz cranberries 2/3 cup sugar Zest 2 t. from one orange into a medium saucepan. Juice from both oranges into the saucepan (about 1 cup). Add cranberries, sugar, and preserves and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Serve warm. | Janna's Mom's Stuffing 2 bags of herb stuffing mix (real bread) Red Onion Celery Poultry Seasoning Hot Sausage Cook Meat and mix with other ingredients. Microwave or bake until warm and a little crispy. | -100-

101: Asparagus & Sugar-Snap Toss 1 1/2 t. olive oil 3 scallions, sliced 1 1/2 lb asparagus, cut into 1" pieces 1/2 lb sugar-snap peas, 1 T. water 1 1/2 t. soy sauce 1 1/2 t. honey Heat oil in large pan with lid over medium heat. Add asparagus and water. Cover and steam 5 minutes. Add peas, scallions, soy sauce and honey, Cover and cook until tender, about 5 minutes, Season to taste with salt and pepper. | GREEN BEANS with ORANGE ZEST 3/4 lb fresh green beans 4 1/2 t. extra virgin olive oil 1 T. Orange zest 1 t. grated orange zest salt & pepper Steam green beans. Cook until tender. Meanwhile, stir together olive oil and 1 t. orange zest in large skillet over medium heat. Cool bout 2 minutes,. Toss drained green beans with 1 T. flavored oil. | HUSH PupPies 1 3/4 cup cornmeal 1/2 t. salt 3/4 t. baking soda 1/2 cup flour 1/2 cup buttermilk 1 t. sugar 11/2 t. garlic salt 1 egg Preheat oil to 375 degrees. Sift together cornmeal, flour, baking soda, salt, sugar and garlic salt. Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring until mixture is moist, Drop batter by teaspoons into deep hot oil (basket should already be lowered) frying only a few at a time. Turn hush puppies once and cook until golden brown. Remove and drain on paper towels. | -101-

102: CREAMED CUCUMBERS 2 cucumbers 1 small yellow onion 2 t. white vinegar 1/4 cup mayo 1/2 cup sour cream 1/4 t. dill weed salt and pepper to taste Slice cucumbers and onion, place in bowl. Mix remaining ingredients and toss with cucumbers. Refrigerate at least half hour. | 1 envelope Lipton onion soup mix 1/2 cup olive oil 1/4 cup butter 1 t. thyme 1 t. marjoram 1/4 t. pepper 2 lbs potatoes, cut into quarters In shallow baking pan blend all ingredients except potatoes, Add potatoes and coat thoroughly. Bake 60 minutes at 450 degrees. | Onion Baked Potatoes | -102-

103: MASHED POTATO BAKES | Prepare Buttermilk Mashed Potatoes as directed, increasing buttermilk to 1 1/4 cups. Stir in one of the combos below, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350 for 35 minutes. Buttermilk Mashed Potatoes Recipe Peel 4 lb. baking potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry. Mash potatoes with a potato masher to desired consistency. Stir in 3/4 cup warm buttermilk, 1/2 cup warm milk, 1/4 cup melted butter, 1/2 tsp. pepper, and 1 tsp. salt, stirring just until blended. Makes: 6 to 8 servings 1) Smoky Sweet Potato 1 cup mashed baked sweet potatoes and 1 1/2 Tbsp. chopped canned chipotle peppers in adobo sauce 2) Creamy Spinach 1 (5-oz.) package fresh baby spinach, cooked until wilted; 1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese; and 1/4 cup chopped toasted pecans 3) Caramelized Onion 1 1/4 cups freshly grated Gruyre cheese, 1 cup chopped caramelized onions, and 2 Tbsp. chopped fresh parsley 4) Bacon and Blue 1 (4-oz.) wedge blue cheese, crumbled, and 8 cooked and crumbled bacon slices 5) Tasty Tex-Mex 1 (4.5-oz.) can chopped green chiles, 1 1/4 cups (5 oz.) shredded pepper Jack cheese, 1/2 cup finely chopped cooked chorizo sausage. | -103

104: ROASTED WINTER VEGETABLES | Carrots; peeled, thickly sliced Onions; yellow or red, peeled Parsnips; peeled, thickly sliced Potatoes; cut in wedges Sweet potatoes; cut in wedges Squash, butternut, acorn or yellow; seeded, sliced Dried Thyme Balsamic vinegar Salt and pepper Dried Summer Savoury Olive Oil Lightly oil a baking dish large enough to hold vegetables without crowding, Combine olive oil and balsamic vinegar (about 2 t. olive oil and 1 t. vinegar for each pound of vegetables) and drizzle over vegetables, turning so all are coated with the mixture, Sprinkle with salt, pepper, summer savory and thyme. Bake at 425 for about 45 minutes, turning the vegetables occasionally, until tender and browned. | 1/4 cup(s) firmly packed brown sugar 2 T. olive oil 1/2 t. cinnamon Pinch cayenne salt and pepper 4 pound(s) small sweet potatoes (about 10) , cut into 3/4-in.-thick wedges 1/2 cup(s) grated Parmesan (2 oz) Heat oven to 375F. In a large bowl, combine the sugar, oil, cinnamon, cayenne, 1 tsp salt and 1/2 tsp pepper. .Add the sweet potatoes, sprinkle with 1/4 cup Parmesan and toss to coat. Divide the potatoes between 2 large rimmed baking sheets and arrange in an even layer. Sprinkle with the remaining 1/4 cup Parmesan and roast, rotating the pans halfway through cooking until deep golden brown and tender, 50-60 minutes | SWEET & SPICY ROASTED SWEET POTATOES | SWEET & SPICY ROASTED SWEET POTATOES | -104-

105: SKILLET SQUASH 4 slices bacon 1/2 c sour cream 2 lbs yellow squash, sliced 1 medium onion 1/4 t. pepper 1 1/2 t. dill 1 t. onion salt Cook bacon in large skillet until crisp. Remove bacon, leaving 1 T. drippings. Saute' squash and onion in skillet 6 minutes, until tender; stir in sour cream and seasonings, Sprinkle with crumbled bacon. 8 servings | 3 large Spanish or Bermuda onion Vegetable oil 1 egg 1/2 cup milk 3/4 cup flour 1/2 t. salt Cut onions into 1/4" slices and separate into rings. heat oil (1 inch) in 3 qt saucepan to 375. Beat remaining ingredients with hand beater until smooth. Dip each ring into batter. Fry a few onion rings at a time, until golden brown, about 2 minutes. Serves 4 | FRENCH FRIED ONION RiNGS | -105-

106: GREEN BEANS WITH FETA & BACON | 8 slices of bacon 16 oz green beans 2 t.minced garlic 4 oz crumbled feta 1/2 t. onion powder 1/8 t. pepper 2 T. water Cook bacon, drain (leaving grease in pan for later). Crumble bacon. Cook a medium onion in grease. Cook frozen beans, covered in microwave for 6 minutes-thawed but not completely cooked. Drain. Reheat bacon grease over medium heat. Stir in 1/2 bacon and garlic. Add beans, onion powder and pepper. Cook for a few minutes then add 2 oz cheese. Cook until feta has almost melted, about 2 minutes. Put in serving dish and garnish with the remaining cheese and bacon. Makes 8 servings, | -106-

107: Stephanie's Sweet Potato Souffle' | 4 cups sweet potatoes, cooked and mashed 1/4 cup brown sugar 1 t. cinnamon 1/2 t. nutmeg 4 T. melted butter 1/4 cup cream 2 T. orange juice 1 t. vanilla raisins Topping (turns out thick) 2 cups pecans, chopped 2/3 cup flour 2 cups brown sugar 1/2 cup melted butter Blend yams with sugar, spices, butter and cream. Add raisins. Put in casserole dish. Mix all ingredients for topping and add to top. Bake at 350 for 20 minutes or until bubbly. | -107-

108: 2 pounds sliced zucchini 1 cup sour cream 1/4 cup chopped onion 1 cup grated carrots 1 (10.75 ounce) can cream of chicken soup 1 stick unsalted butter, melted 1 (6 ounce) pkg chicken-flavored dry bread stuffing mix Preheat oven to 350 degrees F. Saute' the zucchini and onion in water for 5 minutes;drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing. Bake at 350 degrees F for 25 to 30 minutes, or until stuffing is golden brown. (Steph only uses 3/4 of sour mixture) | Steph's Summer Zucchini Casserole | Sweet Green Bean Bundles 3 (14.5 ounce) cans whole green beans, drained 1 pound bacon, cut in half 1/2 cup butter, melted 1 cup brown sugar 1 teaspoon garlic salt Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 45 minutes. | -108-

109: Spice Substitutions: Allspice =Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves Aniseed = Fennel seed or a few drops anise extract Cardamom - Ginger Chili Powder = Dash hot pepper sauce plus a combination of oregano and cumin Cinnamon = Nutmeg or allspice (use only 1/4 of the amount) Cloves = Allspice; cinnamon; or nutmeg Cumin = Chili powder Ginger = Allspice; cinnamon; mace; or nutmeg Mace = Allspice; cinnamon; ginger; or nutmeg Nutmeg = Cinnamon; ginger; or mace Saffron = Dash turmeric (for color) Herb Substitutions Basil = Oregano or thyme Chervil = Tarragon or parsley Chive = Green onion; onion; or leek Cilantro = Parsley Italian Seasoning = Blend of any of these: basil, oregano, rosemary, and ground red pepper Marjoram =Basil; thyme; or savory Mint =Basil; marjoram; or rosemary Oregano = Thyme or basil Parsley = Chervil or cilantro Poultry Seasoning =Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary Red Pepper = Dash bottled hot pepper sauce or black pepper Rosemary = Thyme; tarragon; or savory Sage = Poultry seasoning; savory; marjoram; or rosemary Savory = Thyme; marjoram; or sage Tarragon = Chervil; dash fennel seed; or dash aniseed Thyme = Basil; marjoram; oregano; or savory Hint — Dried herb to fresh herb conversion: If you don’t have a fresh herb, the general rule of substituting a dry herb for a fresh herb is 1 to 3 as dried herbs are more concentrated. So if a recipe calls for 1 tablespoon fresh chopped parsley and you need to substitute dried parsley, try using 1 teaspoon of dried. | by Mom 2012

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  • By: Judy C.
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  • Title: A Collection of Family Recipes (Copy 2)
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  • Started: about 7 years ago
  • Updated: about 7 years ago