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Dunn & Aull Family Tree Recipes

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Dunn & Aull Family Tree Recipes - Page Text Content

S: Recipes from The Family Tree

BC: This book has been made possible through the years of love, life, and full-bellies we have all had thanks to Grandma. It is dedicated to her contagious industriousness, constant optimism and culinary masterpieces that have nourished our bodies and hearts. Thanks to everyone in the family who contributed their recipes.: Cricket Lyddane, Beverly Clark, Mary Thomas, Joni Fregosi, Tammy Dunn, Donna Corbett, Cammy Dunn, Helen Alvey, Lauren Taylor, Andrew Thomas, Ashley and Chris Hamman

FC: Laughter is brightest, in the place where the food is. -Irish Proverb | Recipes from the Family Tree A collection of recipes from the Dunn & Aull Family

1: This book contains favorite recipes from the Dunn and Aull family kitchens, many of which were passed down or inspired by the person who inspires us most..... This book is dedicated to the anchor of this family- a woman who has filled our hearts and bellies for generations.. No matter what name you go by : "Mom", "Grandma", "Nana" , "Nana 2", " Nana Florida", "Nana Joy", we all love you and appreciate the profound impact you've had on all of us! | Index Appetizers................................................................................................................................................................Pages 2-5 Soups..........................................................................................................................................................................Pages 6-7 Salads............................................................................................................................................................................Pages 7-8 Main Dishes.................................................................................................................................................Pages 9-21 Casseroles & Sides.............................................................................................................Pages 22-25 Desserts......................................................................................................................................................Pages 26-33 Other......................................................................................................................................................................Pages.34-37 Add your own family favorites...............................................................................Pages 38-41

2: Appetizers | Cheese Ball 2- (8 ounce) packages of cream cheese, softened 1 (8 oz) can of crushed pineapple, drained 1/4 cup bell pepper, chopped fine 2 tbsp chopped onion ,fine 1 tbsp salt 2 cups chopped pecans Directions: Mix all together except for the nuts and form into 1 large or 2 small balls. Cover with nuts and serve with your favorite cracker. | Chile Tortillas 8 oz container of cream cheese 2 cans of green chilies 3-5 green onions, finely chopped 1 teaspoon of garlic salt 1 package tortillas teaspoon lemon pepper Directions: Combine ingredients and spread on tortillas. Roll tortillas and cut into bite size pieces. serve with your favorite salsa | Cocktail Wieners 1 cup of Bourbon 1 cup of Brown Sugar 1 16 oz bottle of ketchup 1 package cocktail wieners Directions: combine bourbon, brown sugar, and ketchup. bake with cocktail wieners @ 350 for 20 minutes, or add to crock pot and let sit on high for 1 hour and reduce to warm. | Sausage Balls 3 cups Original Bisquick® mix 1 pound hot sausage 4 cups shredded Cheddar cheese 1/2 cup grated Parmesan cheese 1/2 cup milk 1/2 teaspoon parsley flakes Directions: Heat oven to 350F. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping

3: Loraines Taco Dip 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container nonfat sour cream 1 (1.25 ounce) package taco seasoning mix 1/4 head iceberg lettuce - rinsed, dried, and shredded 1 cup shredded Cheddar cheese 3 chopped tomatoes 1 green bell pepper, chopped 1 (2.25 ounce) can black olives, drained Directions: In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives. | Buffalo Chicken Dip 1-2 pounds boneless skinless chicken breast 1 pound of cream cheese (2 blocks) softened 2 cups cheddar cheese 1 cup hot sauce (Frank’s is the best!) 1 cup ranch dressing (may choose low fat or fat free ingredients for a healthier option!) Directions: Boil chicken in a large pot until cooked all the way through (about 20 minutes). Remove chicken from water and let cool. Once chicken is cool, shred chicken and set aside. Preheat oven to 375 degrees. In a large bowl combine the cream cheese, hot sauce, ranch dressing, and one cup of cheese. add in the chicken and mix well. Take mixture and place in a non-stick baking dish, sprinkle the remainder of the cheese on top and bake for about 20 minutes or until cheese on top is melted. Let cool and enjoy with tortilla chips or celery sticks! | Bacon-Ham Quiche 1 unbaked pie shell or use Pillsbury pie crest (10 in. best size) 8 oz. cream cheese soften 2 egg yolks 2 egg salt and pepper 6 slices bacon cooked (drained) 1/2 cup Parmesan cheese 1/2 c Swiss cheese Small amt shredded ham 1 small onion chopped 1. Beat cream cheese with the next 4 ingredients until smooth.2. Cut up bacon into pieces.3. Layer bacon in uncooked pie shell then layer Parmesan cheese, swiss cheese onion and shredded ham. 4. Pour cream cheese mixture on the layer.5 bake for 400 degrees for 20 min. reduce heat 350 and bake additional 10 min. or until firm in center.

4: Fruit Dip 8 oz cream cheese 1 cup of marshmallow cream 2/3 cup brown sugar packed 1 tsp. of vanilla Directions: MIx all ingredients together, served chilled with fruit. | Garden Tomato Sou 1 cup chopped celery 1 carrot, grated 1 med onion, chopped 1/2 green pepper, chopped 1/4 c butter (try instead 2 tbsp olive oil - avoid that saturated fat!) 4 cups peeled, chopped tomatoes 4 cups chicken broth 1 tsp curry powder 1/2 tsp salt 1/4 tsp pepper 1 tsp sugar Directions: Saute celery, onion, carrot and green pepper in butter or oil; add broth. Add remaining ingredients; heat to boiling. Reduce heat; simmer 20min. This soup can be thickened with a roux, (1 tbsp melted butter mixed with flour; then pour in 1 cup of the broth.) Stir into soup during simmering. Submitted by Jeannette of "Team Transformers" | Pineapple Fruit Dip 2 -8oz. cream cheese, softened 1 large jar of marshmallow cream 16oz. crushed pineapple, drained Directions: Mix cream cheese and marshmallow cream until smooth. Add drained pineapple, stir and chill. | Ham Roll-Ups Crescent rolls (2 rolls make 1 sandwich sliced ham swiss cheese mustard Directions Preheat oven according to crescent roll directions. Unrolls crescent rolls into rectangles. (do not separate into triangles) Place sliced ham on roll. Place swiss cheese and ham and spread mustard over cheese. Starting on the short side, roll crescent roll sealing all seems completely. Cook according to the crescent roll cooking directions. Slice into rolls or keep them in one complete roll. Best served warm :) | Sally's Little Ham Rolls 4pkgs of small dinner Rolls 2 pkgs sliced sandwich ham 2 pkgs sliced swiss cheese 2 sticks butter (softened) 2tbs. poppy seeds 2tbs yellow mustard 2tbs Worcestershire sauce pinch of salt Directions: preheat oven to 350. Mix together butter, poppy seeds, mustard, worch. sauce, and salt. Lift dinner rolls out of tray and slice them together horizontally. Lift the top of the rolls in one piece. spread the inside of the bottom layer with butter mixture. Top with layer of ham and cheese. put the top back on and top with remaining butter mixture. Bake at 350 for 15-20 minutes

5: Tangy Cocktail Meatballs 1 16 oz. can jellied cranberry sauce 1 12 oz. bottle of chili sauce 1 2lb. bag frozen, precooked, cocktail size meatballs Directions: Combine sauces in a large saucepan. Cook over medium –low heat stirring till smooth. Add meatballs. Cover and cook for 15 min. or until meatballs are heated through, stirring occasionally. Slow cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hrs. on high. | Pizza on Rye 1 lb. hot sausage, cooked and drained 1 lb. ground beef, cooked and drained 1 lb. Velveeta cheese 1 tsp. basil 2 tbsp. parsley flakes 1 tsp. oregano 1 tsp. garlic salt 2 loaves party rye bread Directions: In separate pans, brown sausage and ground beef. DO NOT COOK TOGETHER. Drain meats once and then drain again on paper towels. Make sure meats are drained thoroughly. Cut Velveeta cheese into cubes and put meats and cheese into a large pan. Heat until cheese has melted. Add seasonings and mix well until blended. Spread meat mixture on party rye and place on cookie sheet in freezer until firm. Store pizzas in plastic bags in freezer until ready to cook. When cooking, put pizzas on lowest rack of oven and broil until brown. Makes 75 pizzas. Just take out the amount you want and cook. Will last in freezer for several months. | Appetizers | Spinach Roll-Up's 8oz of mayo 8 oz of sour cream 1 bunch of green onion 1 pkg of ranch dressing mix 1 bottle bacon bits 10 med tortilla shells 1 pkg of frozen chopped spinach (thawed and drained) Directions: Mix together all ingredients expect tortillas. Spread over 10 med flour tortilla shells and roll. Wrap in plastic wrap. Place in refrigerator for 4 hours and slice.

6: Soups | Turkey Soup 3-4 cups Left-over turkey, cut into bite sizes 1 medium onion, diced 4 stakes of celery, diced 3-4 carrots, diced Salt and pepper to taste Wide egg noodles 2 cups turkey broth or may use 2 cans chicken broth 2 cups water Directions: In large pot add all ingredients except noodles. Cook on med. Heat until carrots are tender. Bring to rolling boil. Add egg noodles (approx. 5 oz.) add the amount to your likings. Reduce heat and simmer till noodles are done. | Don’s Chili 1 lb. ham sausage (hot if desired) 1 lb. ground beef 4 cans mild chili beans 1 large onion, chopped 1 green pepper, chopped Salt and pepper to taste 1 can dark beer 1 small can tomato puree 1 14.5 oz. can tomato sauce 1 bag 5 alarm chili seasoning 2 jars whole mushrooms (optional) Directions: Brown ground beef and sausage. Drain. In large pot combine all ingredients and cook on high until boils then reduce heat to low and simmer for 5-6 hours. Stirring frequently. Top with shredder cheese *if you cant find 5 alarm chili seasoning substitute with 2 packages of McCormick’s chili seasoning | Marys Baked Potato Soup 4 large baking potatoes 6 cups of milk 1 lb. of cooked bacon (crumbled) or may use 1 or 2 small bags of Real bacon bits 2/3 cup flour 2/3 cup of butter Salt and pepper to taste 1 (8oz) sour cream Shredded sharp cheddar cheese (12-14 oz.) 4-5 small green onions, chopped (cut the green tips for chives to place on top of your soup) Directions: Cook potatoes in oven at 450 degrees until done (about 70 min.) Cool. Scrap out potatoes from skin. Mash potatoes up a little. Save skins for an appetizer. Just place some cheese and bacon bits in the skins. Broil till cheese is melted. Add a little sour cream of top and there it is. Eat before dinner or save and freeze for a rainy day! Melt butter. Add flour, salt and pepper. Stirring, gradually add milk until mixtures starts thickening. Pour your potatoes into your milk gravy mixture and remaining ingredients. Will need to add more salt and pepper. Simmer for 15-20 minutes. Occasionally stirring. Once in your soup bowl may garnish with chives and more cheese or more bacon bits. Great with Texas toast!

7: Crockpot Chicken and Dumplings 3-4 skinless chicken breast. 3 tbsp. butter 2 cans cream of chicken soup 1 onion, chopped 1 cup celery, chopped 2 (10 oz.) cans of biscuit dough, torn into pieces Directions: Place chicken, butter, soup, onion, and celery in slow cooker and fill with enough water to cover. Cover and cook for 5-6 hrs. on high. About 30 min before serving, place the torn biscuit dough in the cooker. Cook until the dough is no longer raw in center. | Cheesy Potato Soup 5 or 6 potatoes (peeled and diced) 1 stick butter(or margarine) 1/2 cup half and half(I have used any milk) 3 to 4 inches of Velveeta cheese bacon bits (in pkg. or fresh) Directions: cook potatoes in saucepan with just enough water to cover w/butter. When (almost) tender, add Velveeta (diced) and stir till melted add milk and take off heat. Add salt and pepper to taste along with bacon bits (have used diced ham). | Bean Soup 1 lb of dried navy beans 3/4 cup of chopped celery 1/2 cup of chopped carrots 1/2 cup chopped onion 1 8oz can of tomato sauce salt and pepper 2 cups of V-8 tomato juice ham, cubed...to taste A few dashes of tabasco Directions: Place beans in a large pan and cover with water. Cook on high until beans are tender (2 hrs). check frequently. Add all other ingredients and simmer for 30- 40 minutes. Serve with corn bread. It is best to soak beans in water, covered overnight, in refrigerator. Then rinse and drain and place in large pot cover with water and follow above recipe. | Vegetable Soup 3 lbs. stew meat 2 (13.5 oz.) Tomato juice 1 small can V-8 tomato juice 1 large onion, chopped green pepper, chopped Salt and pepper to taste 1 cup celery, chopped 2 cups cabbage, cut into bite size (opt 1 can whole tomatoes, cut 3-4 (10 oz.) packages frozen mixed veggies Directions: Combine all ingredients except tomatoes and frozen vegetables. Bring to a boil, cover tightly, and simmer for 2-3 hour or until meat is tender. Stir occasionally. May need to add water. Return to boil add tomatoes and frozen vegetables, and boil for 5 minutes, uncovered. Cover, simmer until ready to eat. May use other vegetables if you like. If not enough soup broth may add beef broth and water. Can add cooked chicken, cut into pieces and add in soup.

8: Salads | FRUIT SALAD 1 large can crushed pineapple 1 cup of sugar 1 tbsp. flour 3 bananas 1 or 2 apples 3 oranges 1 large can of freestone peaches (drained) 1 large can of pears, drained 1 10oz. package frozen strawberry halves,thawed and drained. Best to use fresh if available Directions: Heat the pineapple,sugar and flour. Stir until this thickens. Set aside and cool. Slice bananas and dice apples directly into pineapple mixture and mix well. Dice oranges,peaches and pears. Add all with the strawberries and chill. * Best to make pineapple sugar and flour mixture the night before and put in fridge. Then add the fruit the next day. | Cheddar Broccoli Salad 1 head of broccoli, cut into bite size pieces 1 red onion, diced 1 cup shredded cheddar cheese 3/4 cup raisins 10-12 slices of bacon, fried and crumbled (or1/2 cup bacon bits) Dressing: 1 cup Miracle whip 1/4 - 1/2 cup sugar 2 tbsp. vinegar Directions: Wash and cut broccoli into bit size pieces. Combine bacon, raisins, onion and cheese. Toss in large bowl with the broccoli. Mix dressings ingredients and add. Mix well and refrigerate for 2 hours. *Can add head of cauliflower with the broccoli may need to increase the amt. of dressing a bit. | Potato Salad 1 cup Hellmann’s Mayo 2 Tbs. vinegar 1 tsp. salt 1 tsp. sugar tsp. black pepper 1 cup chopped onion 2 pounds potatoes cooked, peeled, chopped ( I prefer the red ones) 1 cup thinly sliced celery 2 hard boiled eggs, chopped Directions: In large bowl; blend mayo vinegar, salt, sugar and pepper. Stir in potatoes, celery, onion and eggs. Make sure the potatoes are cooled. Serve chilled or at room temperature. | Summer Pasta Salad 3/4 cups ranch dressing 8 oz corkscrew pasta 1 cup broccoli crowns chopped 1 cup artichoke hearts quartered 1 diced Zucchini 1/2 cup red onion 1/2 cup red onion 1/2 cup cherry tomatoes 1/2 cup grated Parmesan cheese Directions: Cook pasta and place broccoli in colander and drain the pasta over the broccoli. Run cool water over all and drain well. Put all in a bowl together and mix in all other ingredients. Refrigerate

9: Frozen Cranberry Salad 8 oz of cream cheese 2 tbsp of miracle whip 2 tbsp of sugar 1 1 cup of cool whip 1 16 oz. can of whole cranberry sauce 1 9oz can of crushed pineapple drained 1/2 cup of pecans (chopped) 1/3 of a 10 oz mini marshmallow Directions: mix cream cheese, miracle whip, and sugar. Add cranberries, nuts, pineapple, and marshmallows. Fold cool whip and freeze in a 9x 13 pan. | Helen's Strawberry Pretzel Salad 2 cups of pretzel sticks 1 1/4 sticks of butter 1/4 cup of sugar 2 cups of cool whip 8 oz cream cheese 1 large box of strawberry Jello 12-14 oz of frozen strawberries Directions: Pretzel Crust crush 2 cups of pretzel sticks. add Melted 1 1/4 stick of butter and 1/4 cup sugar and mix. Spread in a 9 x 13 pan. back 10 minutes at 350 degrees and let cool Layer 1: Mix 2 cups of cool whip and 8oz cream cheese, and 1 cup of sugar. Pour over crust Layer 2: dissolve strawberry Jello in 2 cups of boiling water and add strawberries. MIx well. Pour over layer 1 and refrigerate. | Macaroni Salad 1lb of elbow macaroni 1 cup finely chopped bell pepper 1 cup finely chopped carrots 1 cup finely chopped celery 1 cup finely chopped red onion 2 cups mayo 1/2 cup sweet pickle relish 2tbsp cider vinegar 1 tsp of dijon mustard Directions: Cook macaroni, drain well. Chop veggies and add macaroni. Add mayo mixture. Refrigerate a minimum of 1 hour. May had cheese

10: Grandmas Roast Roast Gravy: 1 (1 ounce) package dry onion soup mix 1tbsp cornstarch 1 1/4 cups water 1 bouillon cube 5 1/2 pounds pot roast Directions: In a slow cooker, mix dry onion soup mix, water, salt (just a little), and pepper. Place pot roast in slow cooker and coat with soup mixture. Add carrots. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. Serve with mashed potatoes, green beans. and Crescent Rolls Gravy: Once the roast has cooked, In a separate pan mix a tablespoon of cornstarch and little water creating a "thickening." Combined "thickening" with the remaining roast broth along with a bouillon cube. Cook over heat until the mixture is bowling. Serve over roast and mashed potatoes | Mom's Sour Cream Chicken Enchiladas | Main Dishes | 1 can (10 3/4 ounces) Cream of Chicken Soup 1 tea. Coriander (important spice) 1 (8 oz container) of sour cream 1 tablespoon butter 1 medium onion, chopped (about 1/2 cup) 1 teaspoon chili powder 2 cups chopped cooked chicken 1 can (about 4 ounces) chopped green chillies (hot are tasty) 8 flour tortillas (8-inch), warmed 1 1/2 cup shredded Cheddar cheese or Monterey Jack cheese Directions: Stir the soup and sour cream in a small bowl. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chillies and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese. Bake at 350F. for 25 minutes or until the enchiladas are hot and bubbling. | Cornbeef Cabbage 3 pounds corned beef brisket with spice packet 1 bay leaf 1 head of cabbage Directions: 1.Place corned beef in large pot cover with water. Add the spice packet and bay leaf. Cover pot and bring to a boil, then reduce to a simmer. Simmer until tender. Remove meat and wrap with foil. boil cabbage using the water that the corn beef was boiled in .

11: Meatloaf 2 lbs ground beef 1 med. onion diced 1 med. green pepper diced 1/4 cup Brown sugar 2 lg. eggs slightly beaten 3 tbsp ketchup 1/4 cup A-1 steak sauce 1/2 tsp garlic salt salt & pepper to taste 1 to 1 1/2 sleeves of crushed crackers Mustard sauce Meatloaf topping 1/2 cup brown sugar 1/2 can crushed tomatoes 1/4 cup mustard 1 8oz can tomato sauce Mix together salt and pepper 1/4 tsp garlic. Mix together | Directions: Mix the above ingredients in a lg bowel with your hands. Once mixed well shape into a loaf and pat the center of the loaf down.Pour mustard sauce in the center of the loaf .Pour meatloaf topping on top of meatloaf. Cook at 375 degrees in preheated oven for 45-60 min. | Ingredients: 1TBSP olive oil 6-8 large cloves of garlic (put in garlic press or finely dice) One large sweet onion-diced 1tsp crushed red pepper 3 TBSP. of capers 2 large cans of diced Italian tomatoes(28 oz) fresh basil (about 2-3 TBSP) 1 can black olives (sliced) -add these last 10 minutes of cooking 1/4 cup fresh grated Parmesan | Directions Heat large, deep skillet with olive oil (enough to coat bottom of skillet). Saute onion and garlic till translucent /tender. Add capers with a splash of juice from capers and red pepper. Next add the tomatoes and fresh basil. Cover and cook on medium heat for 10-15 minutes. Add your olives while pasta comes to boil Bring large pot of salted water to a boil. Cook vermicelli for 7 minutes- drain and put pasta in large serving bowl. Pour sauce on top of pasta and toss with fresh Parmesan cheese. Enjoy! Great with fresh garlic bread, grilled Italian sausage or chicken, and Caesar salad. | The Fregosis Puttanesca | Donnas Bodacious Buffalo Wings: Directions: Call BW3's on Dixie Hwy (502)935-1997 Donna's Delightful Steak w/ Blue cheese Topping Directions: Call Logans Roadhouse on Dixie Hwy (502) 448-0577 Donna's Spinach Salad w/ Shrimp Specialty Directions: Call Applebees on Dixie Hwy (502)937-0293

12: Artichoke Chicken 1 large chicken or2 1/2 lbs. chicken breast 1 cup butter 1/2 to 2/3 cup flour 4 cups of milk 1 tsp. of Cheyenne pepper optional: 1 tsp of ascent 1 tbs. of garlic powder 1 1/2 cups of cheddar cheese 4 oz. of swiss or Gruyère cheese 2 small cans of mushrooms drained 2 can of artichoke hearts, drained, and cut into pieces Directions: Boil chicken, salt, and pepper-- cut chicken into bite size pieces. In sauce pan melt butter, add flour, milk and seasonings. Add cheddar and swiss cheese. Cook until thickens. Mix chicken, mushrooms, and artichokes along with sauce in a 3 quart casserole pan. Cook for 30 minutes at 35o degrees. Serve over egg noodles. I usually make extra sauce. | Baked Unstuffed Green Peppers 1 lb ground beef 1 small onion , chopped 11/2 cup chopped green peppers 1 can diced tomatoes , drained minced garlic to taste 11/2 cups cooked rice 1 tsp. Worcestershire sauce 1 tsp. Italian seasoning 2 cups shredded cheese 2 cups tomato sauce Directions: Cook brown beef,onions green peppers and garlic until beef is well cookedDrain. Season with salt and pepper and add Italian seasoning.Stir in rice,tomatoes and Worcestershire sauce. Add 1 cup of cheese. Put in large casserole dish. Top with tomato sauce and top with 1 cup of cheese.Bake 20 minutes or until cheese is melted and bubbling. You can use green,yellow or red peppers if desired | Taco Goulash 1 lb. ground beef 1 small onion, diced 1 green pepper, diced tsp. salt tsp. pepper 8-10 oz. Rotini, cooked 1 large can crushed tomatoes 1pkg.taco seasoning mix 3/4 cup salsa 6-8 oz. Shredded cheddar cheese Fritos or tortilla chips Directions: Cook rotini according to directions on package and drain. Brown drained and rinse ground beef. Add onions, green peppers, crushed tomatoes and taco seasoning. Cook over med. heat for 15 min. Add rotini and stir; cook on low for 5-8 min. Sprinkle top with cheese. Place Fritos or tortilla chips on plates and top with goulash. May add extra cheese.

13: KY Hot Browns 1 1/2 stick of butter 1 cup flour 2 cups of milk Cheyenne pepper (to taste) American Cheese Toast Bacon Sliced White Turkey meat Peach or Tomato (optional) Directions: Melt 1.5 sticks Butter in Sauce Pan. Add cup of flour into melted butter, whisk until smooth and thickened. Gradually add approx. 2 cups whole milk until creamy (will thicken) Add Cheyenne pepper to taste Add American cheese until “its looks cheesy” Stir constantly until thickened. Toast slides of white bread. Slice turkey (not too thick) put on toast, cover in cheese sauce. Fry bacon until half cooked and put bacon on top of cheese sauce. Add half a peach or slice of tomato on top if preferred. Place in oven and bake until sauce is bubbly | Baked Ziti 1 lb. ziti pasta 1 onion chopped 1 lb. ground beef 2 (26 oz.) jars spaghetti sauce 8oz. provolone sliced cheese 1 cups sour cream 6 oz. mozzarella cheese shredded 2 tbsp. grated Parmesan cheese Directions Bring large pot of lightly salted water to a boil. Add ziti pasta and cook about 10 min. and drain. In a large skillet, brown onions and ground beef. Add spaghetti sauce and simmer 15 min. Preheat oven to 350 degrees. Butter a 9x13 baking dish. Layer as follow: 1/2 of the ziti, the provolone cheese and sour cream. Then add 1/2 the spaghetti sauce, remaining Ziti, mozzarella cheese and the remaining spaghetti sauce. Top with grated Parmesan cheese. Baked for 30 min. in preheated oven, or until cheeses are melted. | "Never eat more than you can lift " Miss Piggy

14: Chicken Tetrazzini 4 lbs. chicken 2 (13 Oz) cans of chicken broth 1 cup diced celery Salt and pepper 2 green peppers diced 2 onions diced 20 oz. vermicelli 20-26 oz. sharp cheddar cheese grated 2 (10 3/4 oz.) cans cream of Mushroom soup 1 (2 oz.) sliced mushrooms drained 4-6 oz., pimentos drained and chopped | Tuna Casserole 2 (5oz) cans tuna in water, drained 5-8 oz. egg noodles green pepper, diced small onion diced 1 1/2 - cans cream of mushroom soup 1/2 cup milk 4 oz. Shredded cheddar cheese or slices of Velveeta cheese Tbsp. butter Directions Cook egg noodles according to package. Sauté green pepper and onions in butter for 3-4 min. on med.-low heat. In large bowel add soup, milk, and drained tuna. Stir. Add egg noodles stir. Place in casserole dish in preheated oven at 350 degrees for 25 min. Add shredded cheese or place Velveeta cheese slices on top and cook till melted. Can add a small can of peas if desired. | Directions Place chicken in large pot and cover with chicken broth and water. Add celery, salt and pepper and cook till chicken done. Cool and skin chicken. Cut chicken into bite size pieces. Bring chicken broth back to boil with green peppers and onions. Place uncooked vermicelli in broth and cook according to directions on box. Drain but save at least 3 cups of the liquid. In Large bowl add vermicelli, celery, peppers, onions, cheese, mushrooms and mushroom soup and two cups of the liquid broth. Stir until cheese is melted into the mixture. Add chicken pieces and pimentos. If too dry looking add a little more broth. Bake at 350 degrees uncovered for 30-45 minutes. | Homemade Chicken and Dumplings 3 chicken breast (bone in) 4 cans chicken broth 1 can water 1 stick butter Directions: Boil chicken for about 1 hr. until chicken is done and tender in above ingredients. Take chicken out, Reserve 1 cups of chicken broth. Let cool. Keep left over broth in pot. D-bone chicken and pull apart or cut into pieces. | Dumplings: In large bowel add 4 cups of flour, salt and pepper. Pour the reserved 1 cups of broth in mixture till pie consistency. May need to add more flour. Flour cutting board very well. Roll out on board till thin. Cut dough with knife. In the large pot with the left over broth add salt and pepper and bring to rolling boil. Drop dumplings one at a time into boiling broth. After the last one has been dropped boil for 15-20 min. then turn down and add chicken

15: Cricket’s Chicken Marsala 3 tbsp. butter, divided 1/2 cup pecan pieces, divided 1/3 cup all-purpose flour 4 skinned and boned chicken breast (about 1 lbs.) salt and pepper 2 tbsp. olive oil 8 oz. mushrooms sliced and drained 2 shallots, sliced or 2 green onions 3/4 cup chicken broth 1 /2 cup Marsala (wine) 1/2 cup chopped fresh parsley | Directions: In small skillet over low heat; add 2/3 cup pecans and cook, stirring often. Approx. 4-5 min. or until toasted. (Toasted pecans) Place flour and cup pecans in a food processor until finely grounded; place flour mixture in a large shallow baking bowl. Place chicken between 2 sheets of plastic wrap; flatten to in. thickness with rolling pin. Sprinkle chicken with salt and pepper, lightly dredge in flour mixture... Melt remaining 2 tbsp. butter with olive oil in a large non-stick skillet over medium high heat: add chicken and cook 2-3 min. on each side or until golden brown and done. Remove chicken in skillet. Add mushrooms and shallots to skillet; sauté 3 min. or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium and cook. Stirring occasionally. 5 minutes or until sauce is slightly thickened. Return chicken to skillet and cook 1-2 minutes. Or until thoroughly heated. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken and sprinkle with parsley and toasted pecans. | Chicken ala King 3/4 cup onion, chopped 1 cup green bell pepper, chopped 3 ounces jar of pimentos 1/2 cup of celery chopped 1/2 cup frozen peas 3 tablespoons of butter 2 tablespoons of floor 1/2 cup of half and half 1 teaspoon salt 1 teaspoon ground black pepper 2 cups of chicken broth 3 cups chicken breast cubbed package of pastry puff shells Directions: Boil chicken in bouillon cube. in separate pan lightly sauté peppers, onion, and celery in chicken broth until slightly tender. Set aside. In a large skillet melt a few more tablespoons of butter and stir in flour until smooth. Gradually whisk in half and half. Bring to a boil stirring constantly until two minutes or until thickened. Stir in chicken, peas, pimientos and vegetable mixture. Serve over pastry puff shells or toast if preferred.

16: Chicken Breast Special 4 chicken breast or 2 packages of chicken tenders. Cut stick of butter in squares and place on top of chicken. Sprinkle with salt, pepper and paprika. Bake for 45-50 min. in preheated oven and 350 degrees. Sauce 1/2 stick of butter 1/4 cup sherry 2 (10 oz). of sour cream Small jar of slice or whole mushrooms drained 1 can dried onion rings 2 cans cream of mushroom soup Directions Sauté’ butter and sherry in large heavy skillet... Add mushrooms then soup. Cook till blended and bubbling. Let cool. Add sour cream and stir. Pour sauce over chicken. Top with onion rings. Cook uncovered 10-15 min. Serve over rice. | Chicken Divine 3 whole chicken breast 2 (10oz) packages broccoli spears 2 (10 0z) cans cream of mushroom soup 1 cup mayonnaise 1 (8oz) carton of sour cream 1 cup grated sharp cheese 1 tsp. lemon juice tsp. curry Salt and pepper to taste Parmesan cheese Paprika butter Directions: Boil chicken breast in cup chicken broth, water and salt and pepper. Cook broccoli according to package and drain. Mix soups, sour cream, mayonnaise, grated cheese and seasonings. Arrange broccoli in the bottom of a flat greased 3 quart casserole dish. Sprinkle generously with Parmesan cheese. Remove skin from chicken and d-bone, pulling apart into pieces. Spread chicken over broccoli. Sprinkle again with Parmesan cheese and paprika. Dot with butter. Cook 30-40 min. or until bubbly and heated through. | Crickets' Chicken and Asparagus Casserole 5-6 chicken breast halves 1 med. Onion, chopped 1 stick of butter 1 8 oz. can button mushrooms, drained 1 (10 3/4) can cream of chicken soup 1 (10 3/4 ) can cream of mushroom soup 1 (5 oz.) can pet milk 8 oz. sharp cheddar cheese Tabasco to taste 2 tsp. soy sauce 1 tsp. salt 1 (4oz) jar pimientos, drained and chopped 2 (10oz) packages frozen asparagus spears or 2-3 cans of asparagus, drained 1/2 cup slivered almonds Directions: Cook chicken is water salt and pepper until done. Cut chicken into bite size pieces and set aside. In large skillet sauté onion in butter until limp and add remaining ingredients except asparagus and almonds. Cook asparagus according to directions on package and drain. Begin to layer in a 3 quart casserole as follow: Layer chicken, layer of asparagus and a layer of cheese sauce. Repeat layers again and then top with almonds and bake at 350 degrees until bubbly.

17: Fettuccine with Mushrooms and Zucchini Sauce 3/4 lb. fresh mushrooms, sliced 1 lb. cut zucchini 1 cup whipping cream stick butter Fettuccine 6 quarts water 1 lb. fettuccine 1 tbsp. olive oil 2 tbsp. salt cup grated Parmesan cheese cup minced parsley Directions Sauté’ mushrooms in cup butter over med. Heat for 2 min. Add zucchini, cream and cup butter. Bring to a boil, reduce heat, and simmer for 3 min. Meanwhile, add 2 tbsp. salt and 1 tbsp. of olive oil to 5 quarts water. Bring to boil, add fettuccine and boil for 7 min. Drain fettuccine, add to ingredients in skillet. Add cup Parmesan cheese and parsley. Toss. May be served with more cheese. You may also add 1 package of cooked chicken tenders cut into bite size pieces. | Turkey Dressing Turkey neck, giblets and turkey or chicken wings 2-3 loaves of bread, toasted, cut into pieces (or may use 10 cups of bread crumbs) cut crust off may use to make homemade croûtons, 1 sleeve of crackers, crushed Cornbread, cooked and crumbled (use approx. the cornbread about 10-13ozs) 1 large Onion approx. 3 cups 3 cups of celery 3 eggs, lightly beaten 1 tbsp. sage, or to taste tbsp. poultry seasoning, or to taste Stick of butter Salt and pepper to taste Directions Cook until done (Approx. 25 min.)Turkey neck, giblets, and wings, salt and pepper in med. sauce pan with water. Pull meat off neck, wings and cut up giblets, save for gravy. Put aside the broth from the neck, wings, and giblets.Will use this for the dressing. In skillet sauté onions and celery in butter. In large bowl put bread, cornbread and crackers. Add eggs, sauté onions, celery, and butter. Add sage and poultry seasonings. Add broth and salt and pepper. Mix well with large spoon or hands. Will need to just taste test and see what ingredients you may need to increase. If there's not enough broth and dressing Texture is too dry can use a can of chicken broth; however just pour a little at a time till moist. Cook in preheated oven at 350 degrees for approx. 45 min. uncovered, in a greased casserole dish; or may place inside of turkey. If some leftover place in casserole dish and cook as above.

18: The Best Meatballs 2 lbs. ground beef 1 (6oz) pkg. Stove top stuffing mix for Chicken 1 1/4 cups of water 2 eggs Heat oven to 400 degrees, Line 2 (15x10x1 inch) pans with foil. Mix ingredients until blended, shape into 32 (11/2 in) balls, using 1/4 cup each. Place 16 meatballs in each prepared pan. Bake 16-18 minutes or until done. Combine meatballs with tomato-Basil Cream. Tomato Basil Cream 2 (14oz) jars spaghetti sauce 4 oz. cubed ream cheese 4 Tablespoon fresh basil or 4 tsp. dried basil 1/2 cup Parmesan cheese Mix spaghetti sauce,cream cheese, and basil in large skillet. Cook on med-low heat or until heated through, stirring occasionally. Add meatballs;stir to evenly coat. Sprinkle with grated Parmesan cheese before serving. | Salmon Croquettes 1 (1 lb.) can salmon, drained 1/2 tsp. salt Dash of cayenne pepper 1 tbsp. chopped parsley 1 cup cracker crumbs 1/2 tsp. Grated onion 2 eggs 1 cup bread crumbs a little lemon juice Directions Finely mince fish. Add salt, pepper, parsley, cracker crumbs, onions lemon juice and egg. Mix well. Pat into small patties (like a hamburger). Dip each patty into beaten egg and then rolled in bread crumbs. Drop into a hot deep skillet with oil and fry until brown. Drain on paper towel and serve. My kids love ketchup on top. | Directions: Rub brisket with salt,pepper and garlic. Place brisket in pan with the fat side down.Slice 2 med. onions and place on top of meat.Pour Brisket sauce over the meat, Cover pan tightly with foil and cook in preheated oven at 350 degrees for 3-4 hours. Do not remove the foil after taking it out of the oven. Cool and refrigerate overnight The next day skim off the fat before slicing. Slice as thin as you can. Put on a pan of the broth brisket sauce on the stove and put the meat in for heating before you are ready to serve/ This goes really well with any of your favorite type of sandwich, hoagie or slider rolls | Cammy & Mike's Texas Beef Brisket 4-5 lb Brisket Brisket sauce: 1 bottle of dark beer (we like shiner down here in Texas) 1/4 cup Chili sauce 1/4 cup of brown sugar 2 med onions Mix together

19: Lasagna | In large skillet cook until brown stirring frequently: 1 lb ground beef 1/2 lb. Italian sausage 1 large onion chopped 1/4 tsp.minced garlic In large sauce pan add the following: 2 cans diced Italian tomatoes 1 -6oz can tomato paste 2 tsp. basil 1 tsp. oregano 1/4 tsp. crushed red pepper Salt and pepper Drain grease off meat mixture and add to sauce. Simmer uncovered stirring frequently for at least 1 hour. Cook lasagna noodles (Approx, 8 oz) following package directions. Drain and separate noodles and place on wax paper or in bowl of cold water to prevent sticking. Cheese Mixture 1 lb Ricotta cheese 16 oz mozzarella cheese (sliced) 3-6 ounces of Grated Parmesan cheese Assemble Instructions: Spoon a little meat sauce on bottom of 13x9x2 casserole dish. Arrange noodles over sauce. Spoon on 1/3 of Ricotta cheese,1/3 of mozzarella cheese slices and 1/3 of Parmesan cheese. Spoon more meat sauce over that. Continue the same for the second layer. Will have 2 layers. On the last layer top with mozzarella cheese. Bake 350 degrees for 45 min. | Marys Pork Chop Spaghetti 1 8oz. can tomato sauce 3 pork chops 1 tsp. garlic 1/2 cup water 1 tbsp. vegetable oil or olive oil Spaghetti noodles 3 cans diced tomatoes with oregano and basil Salt and pepper to taste Directions: Cook spaghetti noodles as directed on package and cook the amount of noodles that you like. Cut left over pork chops into bite size pieces. In electric skillet heat oil .Place cut up pork chops, 3 cans diced tomatoes, 1 can of tomato sauce, and garlic with water. Simmer with top on for 20 min. stirring occasionally. Add cooked spaghetti noodles and simmer for 10 min. Doesn't matter if left over pork chops are BBQ or fried. Salad and garlic bread and you've got a meal! | Swiss steak 1 -2 lb. beef cubed steak 1 large onion, sliced 1 large green pepper, sliced Salt and pepper to taste Flour (approx.1 cup) 1-2 cans dice tomatoes Directions: Place flour, salt and pepper in a large baggie and shake up. Place meat (few pieces at a time) in baggie and shake. Place floured meat in hot skillet and brown on both sides (approx.5 min. each side) Once all meat has been brown placed in greased casserole dish. Pour tomatoes over meat. Add salt and pepper to taste. Lay slices of green pepper and onions on top. Place in preheated oven, covered with foil, and at 325 min. for 40 min. or until meat is done.

20: Ruben Sandwiches Left over Corn beef? Fix a Ruben! Pumpernickel or Rye bread Thousand Island or horseradish sauce or both Sauerkraut Swiss cheese Directions: Spread butter on both sides of bread and grill till brown. Flip over bread and place corn beef (sliced very thin on bread. Place Sauerkraut and Swiss cheese on top. Place the other piece of bread on top and lightly grill till cheese melts. Spread Thousand Island or horseradish sauce inside sandwich. | Oven–Baked Catfish cup cornmeal 1 tablespoon grated lemon zest 2 tsp. Paprika 2 tsp. Dried oregano 2 tsp. Kosher salt 1 tsp. Red pepper flakes 1 cup milk or buttermilk 1 egg tsp. Sugar 6 catfish fillets (about3 1/2 ounces each) skinned and cut in half lengthwise, then halved again cross wide on the diagonal 1 cup lime-Cilantro Sauce Directions: Preheat oven to 450 degrees. Lightly grease a baking sheet and set aside. On a plate, toss the cornmeal, lemon zest,oregano,salt and red pepper flakes until well mixed. In a shallow bowl,lightly beat the milk or buttermilk,egg and sugar. One at a time, dip the fillets in the egg mixture and then in the cornmeal mixture. Arrange fillets on the prepared baking sheet and bake until sizzling,crispy and cooked through,about 12 min. Serve immediately with the lime-cilantro sauce on the side, accompanied by coleslaw. The catfish also makes a great po-boy sandwich with slaw one hoagie roll, Lime-Cilantro sauce Combine cup mayonnaise,1 chopped green onion,2 tablespoons chopped Cilantro,1 tsp. Lime zest and 1 tablespoon lime juice in a bowl. Even better to put all in a food processor for a smoother sauce. | Barbecued Pork Tenderloin 6 pounds pork tenderloin 3 cups tart apples,pared and diced 2 cups raisins 1 cup celery, diced 1 bottle (16 0z) BBQ sauce 2 cups brown sugar Directions: Heat oven to 300 degrees. Place tenderloin in large shallow roasting pan. Sprinkle with apples, raisins and celery. Pour BBQ sauce over this evenly. Sprinkle with brown sugar. Bake until meat thermometer registers 185 degrees (about 1 hours) Remove meat to warmed platter. Garnish with unpeeled apple slices. Put the remaining sauce in a gravy boat to spoon over the meat.

21: No- frying Chicken Parmesan 1 cup plain dry bread crumbs 1/2 tsp. Italian seasoning 1/4 tsp. garlic powder 6 boneless, skinless chicken breast halves (about 2 lbs.) 1 egg beaten 1 jar (1 lb. 10 oz.) Rague Pasta Sauce 1 cup shredded mozzarella cheese (4-6 oz.) 12 oz. pasta, cooked and drained Directions: Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, and then crumb mixture: turn to coat other side. Arrange chicken in a 13x9 baking dish. Bake in preheated oven at 400 degrees for 20 minutes. Pour pasta sauce over chicken: top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta. Can substitute chicken for eggplant. | Crunchy No Fry Chicken 3/4 cup crushed corn flakes 1/2 tsp. garlic powder 1/8 tsp. pepper 1/8 tsp. ground red pepper 4 boneless chicken breast halves 1/4 cup chicken broth | Husband’s Delight 1 package (8 ounces) skinny egg noodles 1 clove garlic, minced 1- 1.5 pounds lean ground beef 1 tablespoon Butter 3 cans (8 ounces each) tomato sauce Salt and pepper to taste 1 tablespoon. Sugar 1 cup cottage cheese 1 package (8 ounces) cream cheese 1/3 cup onion, chopped 1/4 cup green pepper, chopped 1 cup Cheddar cheese, grated, optional 1/4 cup sour cream Directions: Heat oven to 350 degrees Cook noodles according to package directions. Brown ground beef and garlic in butter. Add tomato sauce, salt and pepper, and sugar. Blend the cheeses and add sour cream. Add saute onion, and green pepper to the cheese mixture. In a greased 9x13 casserole put half of cooked noodles, then a layer of cheese mixture, and then rest of the noodles. Cover with ground beef mixture and top with Cheddar cheese. Bake for 30 minutes. | Onion Pork Tenderloins 2 pork tenderloins (1 to 1.5 pounds each) 2 tablespoons olive oil 1 envelope onion soup mix 1 cup white wine or chicken broth 1 tablespoon cornstarch 1 cup Cold water In a large skillet over medium –high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat: add wine or broth to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160 degrees. Adding water to the skillet if needed. Remove tenderloins and keep warm. In a small bowl, combine the cornstarch and water until smooth: gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tenderloins. | Directions Mix corn flakes, garlic powder. Black pepper and red pepper. Dip chicken into broth or may use buttermilk. Coat with corn flake crumbs. Place chicken on baking sheet. Bake at 400 degrees for 20 minutes or until done.

22: Asparagus casserole 4 cans extra long asparagus 1 can cream of mushroom soup 4-6 oz.sharp cheddar cheese 3 tbsp butter 3 tbsp milk Ritz crackers or French fried onions Directions: Drain asparagus and place in casserole dish.Add salt and pepper. Slice butter and place on top of asparagus. In saucepan add soup, cheese and milk. Warm till smooth. Pour over asparagus. Placed crushed Ritz crackers or fried onion rings on top . Bake at 350 degrees until hot and bubbly. Approx. 20-30 min. | Potato Casserole 1 lb Frozen Hash browns with onions & green pepper (thawed) 1 green pepper diced 1/2 stick of melted butter 1 8oz sour cream 1 can cream of chicken soup 1 small onion diced or 1 teaspoon of onion flakes 8 oz grated cheddar cheese 3/4 cup crushed corn flakes salt and pepper (to taste) Directions Mix above ingredients except Corn flakes. Pour into greased casserole dish. Place crushed corn flakes on top. Bake at 350 degrees uncovered for 35 minutes or until bubbly. | Casseroles & Sides | Tommy's Texas BBQ beans 1 lb. ground beef 1 cup ketchup 1 onion, chopped 1 lg. can pork and beans 1 large can red kidney beans 1 cup BBQ sauce Salt and pepper to taste 1 tsp. chili powder Directions Brown ground beef. Drain. Combine and stir all ingredients except the beans. When mixed well add the beans and combine thoroughly. Bake at 350 degrees for 1 hour or may place in crock pot and cook on hi for 2 to 2-1/2 hours.

23: Tater Tot Casserole 1 1/2 lb of ground beef 1 medium onion chopped 3/4lb cheddar cheese shredded 1 1/2 cans of cream of celery coup sale and pepper 1 2lb package of tater tots Directions: Brown ground beer and onions in skillet, stirring until beef is crumbly-- drain. Add cheese, soups, salt/pepper. Mix well. Pour into a 9 x 9" baking dish. Spread tater tots over top. Bake at 350 degrees for 1 hour. | Broccoli Casserole 1 small chopped onion 1 can cream of mushroom soup or chicken 1 can cream of celery soup 8 1/2 oz of Velveeta cheese 1 cup of minute rice (cooked) 2 - 10 oz frozen broccoli florets 1 stick of butter Directions: Cook broccoli and drain. Cook soups, sautéed onion, cheese, and butter in sauce pan. place broccoli and uncooked rice in a casserole pans and add the soup mixture. Placed crushed ritz crackers on top. Cook uncovered at 350 for 30 minutes | Baked apples 4-5 cooking apples, sliced 5-6 tbsp. butter, sliced cup sugar 1 cup brown sugar 2 tbsp. cinnamon Directions In a baking dish place sliced apples, add the slabs of butter on top of apples. Sprinkle sugar, brown sugar and cinnamon on top. Bake covered in preheated oven at 350 degrees for 30 min. Remove lid and stir (may need to add more sugar or brown sugar depending on the size of apples. Cook additional 15 min uncovered or until apples are soft. | Fried Okra 1/2 cup cornmeal 1/4 cup all-purpose flour 1/4 tsp. salt 4 cups young, tender okra Bacon dipping or veg. oil Directions Combine dry ingredients in a plastic bag, mix well. Rinse okra, cut into slices. While damp, shake okra in bag with dry ingredients, coating well. Heat bacon dripping in skillet until hot. (Enough grease to cover bottom of skillet well) Fry okra until brown.

24: Sweet Potato Casserole 3 cups of sweet potato (approx... 4 sweet potatoes) 1 cups of sugar 1 cup of butter 2 eggs 1 tsp. pure vanilla 1/3 cup of milk Directions: Boil sweet potatoes until tender and then remove from jacket. Mash potatoes with the above ingredients. Spread into a 9x13 greased casserole. Topping for potatoes stick of softened butter 1 cup brown sugar cup flour 1 cup of chopped pecans Directions: Cut butter into brown sugar and flour in bowl until mixture is crumbly. Stir in nuts. Sprinkle over sweet potato mixture. Bake at 350 degrees for 30 – 40 min. or until bubbly. | Fried Green Tomatoes 1 large egg 1/2 c buttermilk salt & pepper 1/2 c all purpose flour 3 med. size firm green tomatoes 1/2 c self rising cornmeal mix Directions: whisk together egg and buttermilk.combine cornmeal mix,salt,and pepper. Dredge tomato slices in remaining 1/4 c flour,in egg mixture, and dredge in cornmeal mixture. Pour oil up ti 1/2 in in large skillet heat to 375 degrees over med high heat. drop tomatoes in hot oil for 2-3 min on each side or until golden. drain on paper towel. Add salt to hot tomatoes | Loras Corn Casserole 1 cup uncooked macaroni noodles 1 can cream corn 1 can corn niblets drained 1/2 stick butter 1 cup Velveeta cheese cubed Directions: Put the uncooked noodles in your baking dish, please both can of corn on top. Cut up your butter in slices and place on top, and then your cubes of cheese on top. Bake at 350 for 1 hour. Stir about every 15 minutes or so. You can also double for a larger crowd.

25: Casseroles & Sides | Swiss Scalloped Potatoes Butter 2 large baking potatoes, peeled and thinly sliced 2 cups shredded Swiss cheese (about 8 ounces) 4 tablespoons chopped fresh parsley 1 cup whipping cream Salt and freshly ground black pepper Directions: Preheat oven to 350 degrees F. Grease a baking dish with some of the butter and lay half of the potatoes in the bottom of the dish. Season potatoes with salt and pepper, then sprinkle with half of the cheese and parsley. Repeat. Drizzle the whipping cream over the potatoes and place several dabs of butter over the top. Bake for 1 hour. | Rainbow Slaw 1 bag rainbow slaw 1/2 cup bacon bits 1 small purple onion 1 cup mayonnaise 2 tbsp. vinegar 1/2 cup sugar 1 cup cheddar cheese Directions: Mix mayonnaise, vinegar and sugar in a small bowel. In a large bowel toss slaw bacon bits, onions and cheese. Pour your vinegar dressing mixture on slaw stir and chill. | MANGO SALSA. *(Great on fresh grilled fish, chicken or shrimp) 2 fresh mangoes, diced 1/4 fresh red bell pepper, diced 1/4 fresh green bell pepper, diced 1 small cucumber, diced 1/4 jalapeño pepper, seeded and minced (optional) 1/4 cup crushed pineapple, (drained) 1 clove garlic, crushed 1 or 2 small green onions, finely diced (include green stems) salt and pepper, to taste Directions: In beaker mix the following: 2 tablespoons extra virgin olive oil and juice of one large lime After chopping first 8 ingredients put in a Tupperware container. Pour olive oil mixture on top and put on lid. Shake and store in refrigerator an hour to let salsa marinate thoroughly.

26: Almond Joy's 1 lb of flaked coconut 1 1/2 powdered sugar 1lb of slice almonds 1 1/2 stick of butter 1 can of eagle brand milk 2 12 oz packages of chocolate chips 1 block of paraffin Directions: Mix sugar, almonds, and coconut in a large bowl. Melt butter and mix with the milk. Pour over the coconut mix. Butter a 9 x 13 pan and pat the coconut mixture in the buttered pan. refrigerate over night. The next day cut into very small squares. Stick each piece in tooth pick and place in the freezer while you melt the chocolate. Melt chocolate chips and paraffin in a double broiler. Dip each piece in chocolate and place on wax paper to dry | Desserts | Families are like fudge ... mostly sweet with a few nuts | Buckeyes 2 lbs of creamy peanut butter 2 cups of butter 3 lbs of powdered sugar 2 -12 oz bags of chocolate chips 1 bar of paraffin Directions: In a large bowl mix your peanut butter, melted butter and sugar until smooth with you hands. Form mixture into small balls. Stick with tooth picks and place in freezer while you melt the chocolate. Melt chocolate chips and paraffin in a double broiler. Dip each piece in chocolate 3/4 of the way...creating a "buckeye" and place on wax paper to dry. Remove toothpick and smooth out the hole with your finger (it will make it look pretty)

27: Preanut Butter Fudge 3 cups sugar 3/4 cup butter or margarine 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.) 1 jar (7 oz.) JET-PUFFED Marshmallow Creme 1 1/3 cup of peanut butter 1 tsp. vanilla Directions: grease 9-inch square pan with butter.Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234F, stirring constantly. Remove from heat. ADD peanut butter and marshmallow creme; stir until melted. Add nuts and vanilla; mix well. POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares | Nana Joy's Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips Directions: PREHEAT oven to 375 F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Serve warm with a glass of milk :) | Chex Mix Candy 3 cups Rice Chex mix 3 cups Cheerios 2 cups broken pretzel sticks 1 cup salted peanut Mix well and set aside. 2 sticks butter 1 cup sugar 1 cup Karo syrup 1 tsp. vanilla Directions Mix above ingredients in med. sauce pan stirring continuing over med heat. Bring to a full rolling boil ad let boil for 5-6 minutes. Pour over cereal mix. Mix well. Pour on wax paper. Let cool and break apart into large bite size pieces.

28: No Bake Peanut Butter Cookies 1/2 cup sugar 1/2 cup white syrup 1 cup peanut butter 2 1/2 cup Rice Krispies Directions: Mix sugar and syrup together over heat and let it come to a boil. Remove from heat and stir in peanut butter. MIx well. Stir in Rice Krispies. Drop on wax paper at once. | Mary's Favorite Prune Cake 2 cups of sugar 1 cup vegetable oil 3 eggs beaten well 1 cup of butter milk 1 cup of cooked prunes cut up 2 cups of flour 1 tsp of baking soda 1 tea. of salt 1 tsp. of cinnamon 1/2 of ground cloves 1/2 tsp of nutmeg 1 cup of chopped pecans 1 tsp of vanilla Directions: Mix sugar and oil by hand, add beaten eggs and mix well. Blend in butter milk and cut up prunes. Sift together floor, soda, salt, cinnamon, cloves, and nutmeg. Stir into above mixture by hand. Add vanilla and nuts. spray bunt pan and take a little floor and shake around. Tap pan to remove excess floor. Bake at 325, Test with a tooth pick to ensure it is done-Check at 45. for 55-60 minutes. Icing: 1/2 cup butter 3/4 cup of brown sugar Cook and stir till mixture boils (takes about 2 min.) Add 1/4 cup milk. Stir and bring back to boil. Remove from heat Add 2 cups of powder sugar and 1 tea. Vanilla. Beat with wooden spoon till smooth. Pour Drizzle over cake while glaze is still warm. It too thick add more milk. Note: Cook prunes in a little boiling water for around 5-10 minutes until they are tender the day before. Keep in water in refrigerator. | Peppermint Candy 1 lb. of white chocolate 1 cup crushed peppermint Directions Melt chocolate in double boiler. Then stir in peppermint until melted. Spread thinly onto cookie sheet. Cool. Break up into pieces after its cool and has harden. | Desserts | Homemade is happiness | John Thomas' Nut cups Crust: 3 sticks of margarine soft, 1 8oz of cream cheese, 3 cups of flour. Cream margarine and cheese with mixer. Add flour slowly and mix well. Make balls and form in miniature muffin pans. Use fingers to press in pans--work up the side of the pan. Filling: 3 cups of chopped pecans nuts 3 cups of brown sugar 3 tbsp of margarine soft 3 eggs 1/2 teaspoon of vanilla. Mix all ingredients with mixer. Fill ups half full. Bake at 375 for 20 minutes. Cool in pans 5 minutes. Then remove gently with knife. User shaker with powdered sugar and sprinkle pies

29: Peanut Butter Rice Crispy Bars 1 cup sugar 1 cup Kayo Syrup 1 1/2 cup peanut butter 5 cups of rice Krispies 8 oz of chocolate chips 8 oz butterscotch chips Directions: Bring sugar and kayro syrup to a bubbly boil over medium heat. Remove as soon as it boils. Add peanut butter and 5 cups of rice krispies. Place in 9 x 13 pan. In double broiler melt chocolate and butterscotch chips.Once melted, pour over rice krispies. Cool and CUt. | Jello Dessert 2 pkgs (small) Jello (any flavor) 1 can crushed pineapple 8 oz cool whip 2 cups buttermilk Directions: bring to boil 2 pkgs of Jello (follow directions on the package)and pineapple, then remove and let cool. Add 8 oz. cool whip and 2 cups buttermilk. Let set up in refrigerator. This is quick, easy, and delicious. Have used many flavors of Jello (orange is my favorite) | Perrys' Ultimate Banana Cream Supreme 24 graham cracker squares (2 1/2 inches each) 1/4 cup sugar 1/2 cup of butter or margarine, melted 3 bananas 8 ounce Cool Whip, thawed 1 cup sour cream 1 (3.4 oz) instant vanilla pudding mix 1/3 cup chopped pecans Directions: Chop up graham crackers( with food chopper or put in baggie and crumble with hammer or any other tool you may have) You should have about 2 cups of crumbs. In a bowl mix graham cracker crumbs with 1/2 cup of butter and 1/4 cup of sugar after mixing press evenly over bottom and 2/3 of the way up sides or Spring Pan (or in a 9x8 Pyrex dish) In batter bowl mix whipped topping pudding mix and sour cream stir good with a whisk (or spoon Mix well) stir 1/2 of mix into crust. Slice bananas or (you may use an egg slicer) spread and layer evenly over filling in pan. spread remaining filling over bananas. in as food chopper ( or baggie) finely chop pecans, then sprinkle over top of filling. Note: refrigerate an least 30 min.

30: Tammys' Famous Monkey Bread 2 cups sugar 4 Tbsp. cinnamon 1 stick margarine 1/4 c water 1 cup pecans 2 cans jumbo biscuits/or 3 cans reg.biscuits Directions Mix sugar and cinnamon together(in gal.baggie) quarter biscuits and coat w/sugar mixture grease pan and sprinkle pecans in bottom (bundt pan) place biscuits evenly on top of pecans melt margarine with water and rest of sugar mixture until syrupy(but do not boil) pour over biscuits and bake at 350 deg. for 20 to 25 minutes. invert bread on lg plate. | Icing 1 stick butter melted 3 tbsp. cocoa 6 tbsp. milk 1 tsp. vanilla 1 box powder sugar 1 cup chopped (fine) pecans With mixer beat butter, cocoa milk, vanilla. Stir in powder sugar and nuts. Pour over warm cake. Approx. 15 minutes after cake is out of oven. | Apple Dumplings 2 cans crescent rolls 2-3 cooking apples, peeled, cored and cut into 8 slices 2 sticks of butter 1 cups sugar 1-2 tsp. cinnamon 1 can (12oz) Mountain dew Directions:; Separate crescent rolls into 16 triangles. Place 1 -2 apple slices in each triangle. (If using extra fluffy large crescent rolls will need 1-2 apple slices). And roll up from large end to small end. Place in 9x13 inch casserole dish or cake pan. Melt butter and mix sugar and cinnamon. Pour mixture over dumpling and pour can of mountain dew over all. Bake at 350 degrees for 45 min. Add a little ice cream on top is even better when getting ready to eat! | Martin Monster Cookies (makes 12-20 dozen) 1-lb butter (softened) 1-lb brown sugar 4 cups sugar 1 dozen eggs 8 tsp baking soda 1 tab vanilla 3-lbs peanut butter 18 cups of oatmeal 1-lb chocolate ships 1- lb chocolate chips 1-lb M&M 1-lb pecans Directions: Mix all ingredients throughly in dish pan. Form mixture into balls (about the size of a small rubber ball. Bake at 350 for 12-15 minutes or until golden brown. | Step 1: 2 cups sugar tsp. Salt 2 cups all-purpose flour Stir and set aside. Step 2: Boil: 1 stick butter cup Vegetable oil cup cocoa Add to flour mixture. Step 3: Beat 2 eggs 1 tsp. baking soda 1/2 cup buttermilk 1 tsp. vanilla Add to above ingredients. Pour in a pan 13x9. Bake in preheated oven at 350 degrees for 25 min. | Bevs.’ Texas Chocolate Sheet Cake

31: Chocolate Cake Cookies 2 boxes devils food cake mixes 1 pkg peanut butter chips 2 eggs beaten 12 oz cool whip 1/2 cup powdered sugar Directions: Mix together devils food cake mixes, peanut butter chips, 2 eggs, and cool whip. Roll batter into small balls. Roll balls in powdered sugar and bake at 350 deg for 8-10 minutes | Microwave Caramel Corn 1 cup brown sugar 1 stick margarine 1/4 c white corn syrup 1/2 tsp soda 3 to 4 qts popped popcorn w/a dash of salt (in large brown paper bag) Directions Mix brown sugar, margarine, and cup of white corn syrup. Cook on high in microwavable dish for 2minutes. Stir and cook and additional 2 minutes. Remove from microwave and add soda. Pour mixture over popcorn in bag and shake. Microwave bag for 2 minutes. Pour out popcorn on wax paper to cool | Pumpkin Crunch 1/2 tsp. salt 16 oz can of pumpkin 3 eggs 1 1/2 c. sugar 4 tsp of cinnamon can evap. milk(12oz) Directions: Mix and pour in 9x13 baking dish Yellow cake mix (dry) pour on top add pecans, drizzle stick of butter Bake 350 for 55 min. | Self-filled cupcakes Devils Food cake mix 8 oz Philly cream cheese (softened) 1/3 cup of sugar 1 egg Dash of salt. 6 oz chocolate chips Directions: Prepare devils food cake mix as directed (do not cook). In a separate pan beat together, cream cheese, sugar, egg, and salt. Add chocolate chips. Fill cupcake pans lines with cupcake paper 1/2 full with cake mix. Add 1 tablespoon of cream cheese mix. Bake 25 minutes on 350.

32: Buttermilk Pie 1 1/2 cups granulated sugar 3 tablespoon flour 3 large eggs 1 cup buttermilk 1 stick butter, melted 1 tsp. vanilla Zest of lemon 1 unbaked 10-inch basic pie crust shell Directions: Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar and flour. Whisk in the eggs, 1 at a time. Stir in the buttermilk and melted butter. Add vanilla and zest of lemon (small amt) Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 40 -60 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream. | Margaret’s 4 Layer Peanut Pudding Cake 1 cup peanuts, chopped: dry roasted 1 stick of butter 1 cup flour 1/3 cup peanut butter 1 cup powder sugar 16-20 ounces Cool Whip, thawed 1 small package vanilla instant pudding 1 small package chocolate instant pudding 2 cups Milk 2 Hershey Chocolate Bars, frozen First Layer: Blend in small bowl: 1 cup of flour 1 stick of butter. Add 2/3 cup chopped peanuts. Press in 8x12 inch pan. Bake at 350 degrees for 20 minutes. Cool thoroughly. Second Layer: Cream 1/3 cup peanut butter with 8 ounce package of cream cheese. Add 1 cup powdered sugar, mix well. Blend in 1 cup Cool Whip. Spread this on layer one. Third Layer: Mix well) vanilla instant pudding and chocolate instant pudding with 2 cups milk. Mix according to package directions. Fourth Layer: Spread 1-2 cups of Cool Whip on layer 3.Shred (with potato peeler) 1 or 2 cold Hershey bars on top of Cool Whop. Sprinkle with 1/3 cup of chopped peanuts. Refrigerate. | Banana-Pineapple Nut Bread 1 1/2 cups of sugar 1/2 cup shortening 2 eggs 1 tea. Salt 3/8 tea. Soda 1/4 tea. Baking powder 2 cups flour, sifted 10-12 Maraschino cherries, chopped 1/2 cup of nuts, chopped 1 cup crushed pineapple, drained 3 medium ripe bananas, mashed Directions: Heat oven to 350 degrees. Cream shortening and sugar. Add eggs. Mix well. Combine dry ingredients and add. Stir in mashed bananas, crushed pineapple, cherries and nuts. Bake for 40-45 minutes in 2 small greased loaf pans.

33: Cake: 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon teaspoon salt 3 eggs cup vegetable oil cup buttermilk 2 cups granulated sugar 2 teaspoons vanilla extract 1 (8 ounce) cans crushed pineapple, drained 2 cups grated carrots 3 ounces shredded coconut 1 cup seedless raisins 1 cup coarsely chopped walnuts | Directions For Buttermilk Glaze:. In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Set aside until cake is baked. For cake:. Preheat oven to 350. Generously grease a 9x13 baking dish or 2 9" cake pans. Sift flour, baking soda, cinnamon and salt together. Set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well. Pour into prepared pan. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven and slowly pour over buttermilk glaze over hot cake. Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes. For Frosting:. In large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set. | Frosting: cup butter ( 1 half stick butter) 1 (8 ounce) packages cream cheese, room temperature 1 teaspoon vanilla extract 2 cups powdered sugar 1 teaspoon freshly squeezed orange juice 1 teaspoon grated orange peel | Buttermilk Glaze: 1 cup granulated sugar teaspoon baking soda cup buttermilk cup butter ( one half stick butter) 1 tablespoon light corn syrup 1 teaspoon vanilla extract | Aunt Bev's Carrot Cake

34: Vanilla Lemon Ice Drink Makes 1 serving 4 oz. lemonade 2 oz.Club soda 2 oz. Lemon-lime soda(sprite or 7 up) 1 oz. Triple Sec Lemon wedge Directions: In pint glass, combine all ingredients: fill with ice. Garnish with lemon wedge | Beer Bread 3 cups self-rising flour 2 tbsp. sugar 1 (12oz). can beer (best if dark beer) Directions: Mix ingredients well. Butter and lightly flour 2- 6x3 inch loaf pans. Fill pans with batter. Put pans in cold oven and set temp to 350 degrees. Bake for 75 min. or until done. Crust will be crisp. | Other. . . | cBreakfast Bars 2 cans Crescent rolls 1 lb of cooked sausage (scrambled and drain) 2-3 cups grated cheddar cheese (sharp what ever you like) 6 eggs- beaten and mix with cooked sausage-cook until eggs begin to set | Breakfast Potato Casserole 8 eggs 1 cup milk 1 whole package of thawed "potatoes P'Brien 2 cups cubed ham or 1 pack of of ground sausage cooked (or both if you like) Shredded Cheese salt to taste Directions: Brown the potatoes and then put in your 9 x 13 greased pan. Put the cooked meat on top of that. Spread the cheese on top of that and then pour your egg and milk mixture over the top. Bake cover for 1 hour and then uncover for 15 minutes or so. It makes a nice brown crust on the edges and also heats up well for leftovers. | Directions: Open 1 can of crescent rolls and place flattened in bottom of 9x13 pan. Press to form a bottom crust Bake at 350 for 5 min. Over the bottom crust spread Sausage and egg mixture- top with cheddar cheese. Top this with the other can of crescent rolls stretch to sides and ends of pan and press to seal. Bake at 350 for 15 to 20 min or until golden brown- cut into squares and serve

35: Moonlite Cornbread 1 1/2 cups milk 1 1/2 cups buttermilk 2/3 cup Wesson cottonseed oil 3 eggs 2/3 cup melted butter 1/2 cup sugar 3 cups self-rising white cornmeal 1 cup self-rising flour Directions: *its better to make this batter up 30 minutes to one hour ahead of time so it can rise. Preheat oven to 475 degrees. Beat eggs in large mixing bowl. Add liquid ingredients. MIx well and add flour, cornmeal and sugar. Blend in melted butter. Pour into hot well-greased muffin pan. Fill each muffin cup about half full or pour into iron skillet or flat baking dish. Bake for 10 minutes .Iron skillet bake for 20 minutes . You can also fry in a hot greased skillet like pancakes until brown on each side. | Cheddar Garlis Bisckets 2 cups Original Bisquick® mix 2/3 cup milk 1/2 cup shredded Cheddar cheese 2 tablespoons butter or margarine 1/8 teaspoon garlic powder Directions: Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits. | Easy Homemade Biscuits 3/4 Cup White Lily Flour with the red dot 1/2 pint whipping cream Directions: mix ingredients well and roll out. Cup biscuits out (I use small glass). Bake on greased pan at 350 deg. until brown | Cream Filling: 6 oz cherry Jello 1 1/2 cup boiling water 2 - 21oz can cherry pie filling Directions: Mix Jello and boiling water, until until dissolved. Stir in pie filling and let mixture get to a soft set (this takes a while). Pour over top of cream mixture and refrigerate overnight. | Crust 2 cups crushed pretzels 3 Tbsp sugar 3/4 cup melted butter Directions: Mix together- press in 9 x 13 baking dish. Bake for 10 minutes at 350. Cool | Jello Topping 8 oz cream cheese 1 cup sugar 8 oz cool whip Directions: Whip the cream cheese and sugar together until smooth. Fold in the cool whip. Spread on cold crust. Refrigerate. | Cherry Pretzel Surprise

36: Andrew’s Rainbow Party Punch 1 (4- serving size) package Lime, Orange, Raspberry, or Strawberry jello 1 cups of sugar 2 cups boiling water 1 (46-ounce) can pineapple juice, chilled 2 cups concentrated lemon juice 1 quart of any flavored sherbet 1 (32 ounce) bottle club soda, chilled Directions: In medium bowl, dissolve jello and sugar in Bowling water; set aside. In large punch bowl, combine pineapple juice, lemon juice and jello mixture. Chill. Just before serving, add sherbet and club soda. *Makes about 3 quarts | Bacon-Stuffed Mushrooms 1 package (8 ounces) cream cheese, softened cup real bacon bits 1 tablespoon chopped green onion tea. Garlic powder 1 pound whole fresh mushrooms, stems removed. Directions: To remove stem, hold the cap in one hand and grab the stem with the other hand. Twist to snap off the stem, after rinsing and pat dry; place the caps on a greased baking sheet. In a small bowl, beat cream cheese until smooth. Stir in the bacon, onion and garlic powder. Spoon into mushroom caps. Broil 4-6 on from the heat for 4-6 minutes or until heated through. Serve warm. Makes about 2 dozen. * You may cook your own crispy bacon and crumble up instead of using bacon bits. | BBQ Chicken Dip 4 cups water 1/3 cup Worcestershire sauce 1/3 cup vinegar 1 tablespoons black pepper 1 tablespoon brown sugar 1/2 tablespoons lemon juice 1/2 tablespoons salt 1/4 teaspoon allspice 1/4 teaspoon onion salt 1/4 teaspoon garlic Directions: Mix all ingredients together in a large saucepan over a low heat. Simmer for about 20 minutes. Use the sauce as a baste on the meat. | Oven Baked Asparagus 1 pound fresh asparagus spears, trimmed 1 tablespoon olive oil sea salt and pepper to taste Directions: Preheat oven to 450. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Place in oven for approximately 10 minutes..

37: Morning Glory Muffins 2 cups sugar 4 cups all-purpose flour 4 tea. Cinnamon 1 tea. Salt 4 tea. Baking soda 1 cup shredded coconut 1 cup raisins 4 cups shredded carrots 2 apples, chopped and diced 1 cup pecans, chopped Mix all the above together, then add 6 eggs, lightly beaten 2 cups vegetable oil 1 tea. Vanilla Directions: Mix together in a large bowl with a wooden spoon the first 5 ingredients, stir well. Add the next 5 ingredients and stir until mixed. Add the last 3 ingredients, stirring only till blended. Spoon into greased muffin tins and bake in a preheated oven for 20 minutes. *These muffins are better when made a day ahead, can also be kept in the fridge for 2 or more weeks and use when needed, (or bake all and freeze). | Tasty Guacamole 2 ripe avocados 1/2 red onion, minced (about 1/2 cup) 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro leaves, finely chopped 1 tablespoon of fresh lime or lemon juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes . Serve with tortilla chips. Directions: 1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.) 2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. 4 Just before serving, add the chopped tomato to the guacamole and mix.

38: Other Family Favorites

40: Other Family Favorites

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  • By: Ashley H.
  • Joined: about 8 years ago
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About This Mixbook

  • Title: Dunn & Aull Family Tree Recipes
  • A collection of recipes By Joy Aull Dunn and Family.
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 6 years ago