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Favorite Recipes for Nicole

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Favorite Recipes for Nicole - Page Text Content

S: Gorr/Howard/Wilbert Favorite Family Recipes for Nicole 2012

BC: May 2012

1: Dearest Nicole, Through the years you have become so much more than just the Guest Experience Manager at Tropicana Las Vegas. I know we all agree you are a dear friend that we look forward to seeing and catching up with. | Thank you so much for being such a special person and making the time we spend in Las Vegas more than just another vacation, but a chance to reconnect with a dear friend. I hope you enjoy our family recipe collection and will think of us fondly when you try out some our old and new family favorites. . . Terri

2: Meatballs 2 pounds lean ground beef 1 package Lipton Dry Soup Mix 1/2 cup breadcrumbs Mix all meatball ingredients together. Roll into walnut size balls. Brown under a broiler for 15 minutes. OR you can use premade frozen meatballs to save time. Barbecue Sauce 1/2 cup grape jelly 1-1/4 cup catchup Mix barbecue sauce ingredients together. Pour sauce over cooked meatballs. Place in crockpot and simmer until ready to serve. Makes about 37 meatballs. | Barbecued Meatballs

3: Beer Batter (for onions, fish or chicken) | 1 cup flour 1-1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon Accent 1 egg 1 cup WARM beer | Mix all ingredients together, adding a little beer at a time to reach a pasty consistency. Dip onion, fish or chicken in batter. Carefully place in hot grease. Deep fry till thoroughly cooked. Drain on a paper towel. Allow grease to cool before disposal. DO NOT pour grease down garbage disposal or in sink drain. | Fresh Fruit Dip | 1 - 7 ounce jar marshmallow cream 1 - 8 ounce package cream cheese | With an electric mixer, NOT A BLENDER, combine marshmallow cream and cream cheese until smooth. Serve with assorted fresh fruit. Can be kept in the refrigerator for 2 weeks.

4: 1 - 16 ounce container of sour cream 1 cup mayonnaise (not Miracle Whip) 2 pounds bacon, cooked and crumbled 1 head lettuce, shredded and/or cut into bite-sized pieces 2-3 medium to large tomatoes chopped into small pieces Fry bacon and set aside. Refrigerate 1/2 pound to use later Mix together sour cream, mayonnaise and remaining 1-1/2 pounds of bacon. Refrigerate overnight. To serve: spread sour cream mixture on a serving platter. Top with a layer of shredded lettuce, tomato and the remaining 1/2 pound of bacon. You can also add a layer of shredded cheese, green pepper and onion if desired. Serve with crackers. | BLT Dip Pam Wilbert

5: Cream Cheese Stuffed Mushrooms | Preheat oven to 375. 2 Pounds of large stuffing mushrooms 1 8-ounce brick of cream cheese, softened 1/2 cup blue cheese crumbles 1 Teaspoon minced garlic (the roasted garlic in a jar works well and is easy) Salt and pepper to taste Paprika 1 cup melted butter or margarine Remove stems from mushrooms, wash them and set them aside. Combine softened cream cheese, blue cheese crumbles, garlic, salt and pepper until well mixed. Chop mushroom stems into small pieces and add to mixture if desired. Melt butter. Pour into bottom of 9x13 pan. Place mushroom caps in buttered dish upside down. | Hidden Valley Ranch Veggie Dip | 1 package Hidden Valley Ranch Dressing Mix 2 cups sour cream 1/2 cup mayonnaise (not Miracle Whip) Mix all ingredients together well. Cover and refrigerate several hours until ready to serve. Serve with crackers or raw vegetables. | Fill each cap with a scoop of the cream cheese mixture. Sprinkle with paprika. Bake for 30 minutes.

6: Chop tomatoes, peppers and onion into small pieces. Combine all ingredients in a large pot and cook over medium heat for approximately 1/2 hour. Remove some of the juice from the pot and mix with 4-5 Tablespoons cornstarch. Return liquid to pot and mix well. Scoop salsa into canning jars. Process in hot water bath making sure jars are completely immersed in hot water for 30 minutes or 5-10 minutes in a pressure cooker with 10 pounds pressure. | 15 medium tomatoes (4 quarts whole, skinned) 2-3 green peppers (approximately 1/2 cup) 2-3 teaspoons chili powder 8 jalapeño peppers (if you don't want it hot, decrease this quantity) 4 teaspoons salt 1/4 teaspoon black pepper | 3 medium onions 3 cloves garlic 1/2 cup sugar 1-2 Tablespoons Taco Seasoning 2 teaspoons paprika 1/2 cup vinegar 2 Tablespoons Cajun Hot Spice 3-4 Tablespoons cornstarch

7: 8 Teaspoons curry powder 1 clove garlic 1 - 2 Teaspoon lemon juice 1 Tablespoon Parsley 1/2 cup each of bite size pieces of carrots, celery, green onion, broccoli, green pepper, cauliflower, and/or radishes | Veggie Pizza | Preheat Oven to 400F | 1 package refrigerated crescent rolls 1-8 ounce container cream cheese - softened 2 cups mayonnaise 1 Teaspoon dill weed 4 Teaspoon paprika | Line pizza pan with crescent rolls and bake for 10 minutes following package directions. Mix together all ingredients EXCEPT the 1/2 cup of each of the assorted vegetables. Spread cream cheese mixture over crust. Combine vegetables in a bowl and then spread over cream cheese layer. Cover and chill for a couple hours minimum before serving. | Pam Wilbert & Yonne Gorr

8: 1 - 4 ounce bottle bitters 2 cups water 2-1/4 cups sugar Boil sugar and water carefully. DO NOT ALLOW TO COOK OVER ON STOVE TOP. Let mixture cool. Add 4 ounce bottle of bitters and stir well. Store in a closed container. To make an Old Fashion: Mix together 1 shot of Old Fashion Mix and 1 shot of Brandy in an 8 ounce cup. Add ice and fill glass with 7-Up or Sprite Garnish with cherry, orange slice or olive. Add a small amount of the cherry juice for a little extra flavor. | Old Fashions Yvonne and Harold Gorr

9: Orange and Lemonade Punch | To serve 15 1 quart orange juice 2 - 12 oz cans frozen lemonade, undiluted 1- 2 liter bottles 7-up or Sprite To serve 33 2 quarts orange juice 4 - 12 oz cans frozen lemonade, undiluted 2 - 2 liter bottles 7-up or Sprite To serve 100 6 quarts orange juice 12 - 12 oz cans frozen lemonade, undiluted 6 -2 liter bottles 7-up or Sprite | Mix orange juice and undiluted lemonade together. Just before serving add 7-up. The orange juice and lemonade mixture may be made ahead of time and refrozen to use at a later date. | Terri Howard

10: Citrus Grape Drink | 4 cups water 1 cup sugar 2 cups red/purple grape juice chilled 1/3 cup lemon juice, chilled 1/3 cup orange juice, chilled | In a saucepan, heat water and sugar until sugar is dissolved. Cool. Pour into a large pitcher or punch bowl. Stir in juices. Serve in a chilled glass if desired. Makes about 2-quarts

11: Butterscotch Hot Cocoa | 1/2 cup baking cocoa 1/2 cup butterscotch ice cream topping 1 teaspoon vanilla extract | 4 cups 2% milk 3/4 cup half and half cream 1/2 cup packed brown sugar | In large saucepan heat milk and half and half over medium heat until bubbles form around sides of pan (do not boil). Remove from heat; whisk in brown sugar, cocoa, butterscotch topping and vanilla until smooth. Return to heat and cook and stir until heated through. Pour into mugs. Can also sprinkle with mini marshmallows or whipped topping. .

12: Simple Punch | 1 Large Can Hawaiian Punch 1 - 2 Liter Bottle 7-Up Cherries and/or Sliced Orange | Pout | Pour can of Hawaiian Punch into a punch bowl. Add 7-Up to fill bowl. Add cherries and/or orange slices for garnish. | Kiddie Cocktail | Shot of Grenadine Enough 7-UP to fill glass Cherries for garnish Add one shot of grenadine to an old fashion size glass (approx. 8 oz.) Add ice and fill glass with 7-Up. Place cherry on a drink pick. Can also add orange slice if desired.

13: Combine 9 cups water & 2 cups sugar in a sauce pan. Bring mixture to a boil. Add 4 green tea bags and let stand till cool. Add 1 can (12oz) frozen orange juice and 1 can (12 oz) frozen lemon aid. Add 2 cups Brandy (optional). Freeze. Stir after 2 hours . Using an ice cream scoop, add one scoop of slush to an 8 oz glass. Top off glass with sour soda. | Brandy Slush | Pam Wilbert

14: Easy Mexican Breakfast Casserole | 1 dozen eggs shredded frozen hash browns 1/2 cup milk cooked sausage or bacon | 1 - 4 ounce can diced chilies 1-1/2 cups shredded cheddar cheese salt and pepper | Grease a 9 x 13 baking pan. Cover bottom with hash browns. Place cooked bacon or sausage on top of hashbrown layer. Add half the cheese and chilies. In a separate bowl mix eggs, milk and remaining chilies. Pour over cheese/chili layer. Add rest of cheese. Bake in 350-degree oven for 45 - 55 minutes. Check doneness by inserting a knife or toothpick into the center of the pan.

15: Hash Brown Quiche | 3 Cups loose hash browns l/2 Cup butter melted 4 ounce pepper jack cheese 6 ounce diced ham (l Cup) | 4 ounce swiss cheese l/2 Cup light cream 2 eggs l/2 teaspoon seasoned salt (Lawrys) | Thaw hash browns and press between paper towels to remove moisture. Press in bottom and edges of 9 inch pie pan. | Drizzle melted butter over hashbrowns. Bake for 25 minutes in 425 degree oven. Reduce heat to 350 degrees. Add ham and cheese over crust. | Beat cream with eggs and add season salt. Pour over crust. Bake an additional 30 minutes. | Preheat oven to 425F | Easy

16: Pancake Wars | Uncle Jim (Wilbert) enjoys entertaining and serving good food to his overnight guests. One weekend when Kaitlin was visiting, she stayed overnight at Wilbert's. In the morning Jim made his delicious homemade pancakes for her for breakfast. Sadly, after she finished breakfast Kaitlin thanked him politely and then crushed his world by saying they were NOT as good as grandpa's. Grandpa's secret ingredient - Hungry Jack Buttermilk or any box pancake mix!

17: Grandpa Gorr's Pancakes | Jim's Pancakes | 1 regular egg 1 cup all purpose flour 3/4 cup milk 1 tablespoon sugar | Beat egg with hand beater till fluffy. Then beat in remaining ingredients just until smooth. NOTE: For thinner pancakes add an additional 1/4 cup of milk. Grease heated griddle (in necessary). To test griddle sprinkle a few drops of water. If bubbles skitter around, heat is just right. For each pancake pour about 3 tablespoons of batter from tip of a large spoon or pitcher onto the hot griddle. Cook pancakes until puffed and dry around edges. Flip and cook the other sides until golden brown. Makes approximately 9, 4" pancakes. | 2 tablespoons shortening, melted or vegetable oil 3 teaspoons baking powder 1/2 teaspoon salt | 1 cup pancake mix Enough milk to make the batter smooth but not runny 2 eggs Place all ingredients in a bowl with a tight fitting cover. Shake to mix well. If the mixture is too thin, add more pancake mix, a little at a time till you have a creamy liquid. If it is too thick, add more milk. Heat a small amount of vegetable oil in a pan till melted. Add batter. Cook pancake till brown. Flip and cook till brown and crisply on the edges. NOTE: Grandpa makes them thin.

18: Banana Bread | 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt | 1/2 cup butter 1 cup granulated sugar 2 eggs 1 cup mashed bananas 1/2 cup chopped nuts | Prepare loaf pans by spraying non-stick cooking spray on the bottom and sides. Sift all dry ingredients together. Cream butter and sugar. Add eggs and beat well. | Add dry ingredients with banana and mix well. Add nuts. Pour batter into loaf pan and bake in 350-degree oven for 1 hour.

19: 3 eggs, beaten 2-1/4 cups sugar 3 Teaspoons vanilla 1 cup oil 2 cups grated unpeeled zucchini (if large zucchini is used, remove seeds) 3 cups flour 1/4 Teaspoon baking powder 1 Teaspoon baking soda 1 Teaspoon salt 3 Teaspoons Cinnamon 1 cup chopped nuts | Zucchini Bread | Preheat oven to 350 degrees Grease and flour 2 large loaf pans | . | Beat sugar into eggs. Stir in vanilla, oil and zucchini Add remaining dry ingredients. Fold nuts into batter. Pour batter into greased and floured loaf pans. Bake for 1 hour and 10 minutes. Cool 10 minutes and remove loaves form pans. Makes 2 large loaves

20: Carrot Bread | 1-1/2 cups flour 1 teaspoon baking soda + 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup nuts 3/4 cup salad oil 1 teaspoon Cinnamon 1 cup sugar 2 unbeaten eggs 1 cup grated carrots | Mix sugar and oil together. Add eggs and mix well. Add carrots, nuts and dry ingredients and mix. Pour into greased bread pan. Bake 55 minutes | Preheat oven to 375 degrees

21: 1 package active dry cake yeast (1-oz) 1/2 cup lukewarm water 1 cup milk 1 cup boiling water 2 Tablespoons shortening 2 Tablespoons sugar 1 Tablespoon salt 6 to 6-1/2 cups flour | Dissolve yeast in lukewarm water. In another bowl combine milk, boiling water, shortening, sugar and salt. Add yeast to mixture and half the flour. Mix well. Add remaining flour and mix. Knead on a floured surface for 5 minutes. Place dough in a greased bowl, cover and let rise in a warm place for 1-1/2 hours. Punch dough down, shape into loaves and put in greased bread pans (works best in glass pans). Cover and let rise another hour. Bake for 40 minutes at 400 degrees.

22: Grease cookie sheet. Drop by teaspoonful into powdered sugar. Roll to coat. Place about 2" apart on cookie sheet and bake. | Chocolate Crinkles | 2 cups granulated sugar 1/2 cup vegetable oil 2 teaspoons vanilla 4 ounces unsweetened baking chocolate, melted and cooled | Bake at 350 degrees for 10 - 12 min. | 4 eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup powdered sugar | Mix granulated sugar, oil, vanilla and chocolate in a large bowl. Stir in eggs, one at a time. Sift in flour, baking powder and salt. Cover and refrigerate for at least 3 hours. | Cookies | Terri Howard

23: Monster Cookies | 6 eggs 2-1/4 cup brown sugar 2 cups granulated sugar 1/2 Tablespoon vanilla 1/2 Tablespoon light Karo Syrup 4 teaspoon baking soda | 1/2 pound butter 1-1/2 pound peanut butter 9 cups oatmeal 1/2 pound chocolate chips 1/2 large bag plain M&M's | Mix ingredients together. Drop on cookie sheet and press with a fork. Bake in 325 degree oven for 12-15 minutes.

24: Old Fashion Ginger Bread Boys | 1/3 cup shortening 1 cup brown sugar 1-1/2 cup dark molasses 1/2 cup cold water 7 cups flour 3/8 teaspoon baking soda | 1 teaspoon salt 1 teaspoon Allspice 1 teaspoon Ginger 1 teaspoon Cloves 1 teaspoon Cinnamon | Sift together flour, salt, Allspice, Ginger, Cloves, Cinnamon. Mix and sift water and baking soda. Add flour mixture. Mix well. Add remaining ingredients. Chill dough. Dough WILL BE VERY STICKY. Roll out to 1/2" thick. Cut with ginger bread boy cookie cutter. Bake at 350 for 15-18 minutes. Decorate with frosting and candies. | Leona Schmeiser

25: Leona Emily Harder was born in Chilton, Wisconsin on October 10, 1907. At the young age of 12 she lost her mother to the 1929 flu epidemic that ravaged the country. Her mother was 8 months pregnant at the time of her death and unfortunately, medical care not being what it is today, the baby died as well. On May 12, 1927 Leona married George Gustav Schmeiser. Together, they had five children, Kermit, Gloria, Yvonne, Gerald and Richard. | Every Christmas Leona made each of the grandchildren a Gingerbread boy cookie. Each was beautifully decorated with a special icing and cinnamon candies. Another treat unique to grandma were her Potato pancakes. These were served for either lunch or dinner. Of course every grandma has a supply of cookies on hand. She kept her cookies in the lower kitchen cupboard in a large metal container (similar to the popcorn tins sold during the holidays). Grandma loved to garden as well planting radishes, carrots, rhubarb, tomatoes, etc. | Most major holidays were spent with the Schmeiser's. Thanksgiving was always a big production. Tables were gaily decorated with festive centerpieces and personalized name tags. At some point, wine was added to the tradition and was served with the meal; even the kids could have a little. | When I was in 7th grade, my mom sent me to grandma’s house after school to pick something up for her (Grandma lived about 5 blocks from school and I rode my bike so it was an easy side-trip - but out of the way - to stop there first). Grandma tried very hard to keep me at her house but just like today, when my day is in, I’m ready to head for home. I was bound and determined my visit would be brief and I was going home. What I didn’t realize is that my mom was putting together a surprise sleep-over party for me for my birthday. Stopping at grandma’s after school was supposed to buy time for everyone to arrive and be ready to surprise me when I finally arrived home. I remember sitting at her kitchen table visiting with her while she cleaned vegetables she had taken from her garden. | I’m afraid I didn’t make it very easy for her to keep me there and unfortunately, I did finally manage to leave earlier than she had hoped. Grandma taught my cousin Ken and I how to play Canasta. She loved teaching it to us. Ken and I usually played when we were visiting each other. He almost always won! Apparently he is a much better card player than I am. | For Christmas dinner we all usually went out to a restaurant. I remember drinks at the bar before lunch and the kids were served Kiddie Cocktails (Grenadine, 7-Up and a cherry or two in a fancy bar glass – boy we felt like big shots and loved it!) We had a large private room and a family style dinner. After lunch everyone would go to grandma's house to open gifts, eat Christmas cookies and enjoy the rest of the holiday. | Or just luckier – probably a little of both.

26: Aunt Martha's Crisp Cookie Good for Cutout Cookies | 1 cup sugar 3/4 cup shortening 2 tablespoons HOT water 1/2 teaspoon baking soda 1 egg 1 teaspoon vanilla 2-1/4 cups flour | Mix together sugar and shortening. Add baking soda to HOT water. Mix into sugar and shortening. Add remaining ingredients and mix all together thoroughly. CHILL dough. Using a rolling pin, roll out very thin. Use cookie cutters to cut out shapes in dough. Sprinkle with granulated sugar before baking OR bake and frost when cool. Bake in 400-degree oven for 5 minutes.

27: Preheat oven 375 degrees 2/3 cup shortening 2/3 cup butter 1 cup granulated sugar 1 cup brown sugar 2 eggs 2 Teaspoons vanilla 3 cups flour 1 Teaspoon baking soda 1 Teaspoon salt 1 cup chopped nuts (optional) 1 – 12 oz package semi-sweet chocolate chips Mix shortening, butter, sugars, eggs, and vanilla together. Add remaining dry ingredients (except nuts and chocolate chips) and mix well till all is well blended. Add nuts (optional) and chocolate chips. May need to hand mix to get these blended in sufficiently. Spoon drop onto a cookie sheet. Bake in preheated oven for 8-10 minutes. | Chocolate Chip Cookies

28: Preheat oven to 350 degrees 1 cup brown sugar 1 cup granulated sugar 1 cup shortening 2 eggs 1 cup peanut butter 2 Teaspoons baking soda 1 Teaspoon salt 2-1/2 cups flour 1 Teaspoon vanilla Cream together sugar and shortening. Add peanut butter and eggs. Mix till well blended. Add baking soda, salt and flour. Mix again till well blended. Spoon drop onto cookie sheet and flatten in a criss-cross pattern with a fork. Bake for approximately 10 minutes. | Peanut Butter Cookies

29: Soft Chocolate Chip Cookies | Preheat oven to 375 degrees | 2-1/4 cups flour 1 teaspoon baking soda 1 cup margarine softened 1/4 cup granulated sugar 2/3 cup brown sugar | 1 (3-1/2 oz) pkg vanilla instant pudding (add dry) 1 teaspoon vanilla 3 eggs 1 package chocolate chips | Combine flour and soda and set aside. Combine margarine, sugar, dry pudding and vanilla. Mix in a large mixing bowl. Beat till smooth and creamy. Beat in eggs. Gradually add the flour mixture. Add chips. Spoon drop onto cookie sheet. Bake for 9-1/2 to 11 minutes.

30: Pam was born in Sheboygan, Wisconsin on March 31, 1963. From Pam: Growing up my favorite memory was Christmas Eve and waiting to get home from church to see if Santa had been there. Special event(s) that stand out for me are Christmas and Thanksgiving and getting together with all the aunts, uncles and cousins. It was always a big deal. On September 3, 1983, I married James Wilbert. Together, we have three children, Addison (to some of us known as AJ) and twins, Nicholas (Nick) and Tiffany (Tiff). My favorite recipes are Grandma Gorr’s baked beans and my chocolate chip cookies. The reason I chose Grandma’s beans is because they always bring back fun memories of growing up and family get-togethers. I remember the first time I made them was for a family dinner and someone at the table said that they should be their own food group. It now is a family tradition that I always make for Easter and when ever we are hungry for them. | Pamela Ann Gorr Wilbert

31: Today we are great friends and share many happy memories. I’m so grateful and proud that I can call her my sister! | Pam was, and is, my baby sister. Growing up, from the time she was a baby, we shared a room. In fact, one of my earliest memories of Pam happened when she was still a baby. After she was tucked into bed and supposed to be going to sleep, she would stand up in her crib and throw her stuffed animals on the floor and wait (and expect) me to get out of bed and give them back to her. I'm sure she thought it was a fun game. | Special Memories of Pam from Terri | Pam always loved to play with dolls. I remember many Christmas Eve’s being a little jealous over the pretty new doll she got for Christmas. Santa always gave her the best dolls. | Just like me, Pam was in 4-H. I think she was a much better sewer than I was. I’m sure she didn’t aggravate our mother nearly as much as I did because, unlike me, Pam did not procrastinate. She tackled the task ahead of her and did what she needed to do to get it done. And she still does that today . . . I still procrastinate.

32: Preheat oven to 375 degrees 1/2 cup butter 1 cup granulated sugar 1 cup brown sugar 2 eggs | Pam's Chocolate Chip Cookies | Mix shortening, butter, sugars, eggs, and vanilla together. Add remaining dry ingredients (except chocolate chips) and mix well till all is well blended. Add chocolate chips. May need to hand mix to get these blended in sufficiently. Spoon drop onto a cookie sheet. Bake in preheated oven for 10 minutes. | 2 Teaspoons vanilla 3 cups flour 1 Teaspoon baking soda 1 Teaspoon salt 1 – 12 oz package semi-sweet chocolate chips

33: 1/3 cup peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg 1 Teaspoon vanilla Hershey Chocolate Kisses (taken out of papers) | Hershey Kiss Cookies | Preheat oven to 350 degrees 1-3/4 cup flour 1 Teaspoon baking soda 1 Teaspoon salt 1/2 cup butter | Combine all ingredients but Candy Kisses. Shape into balls and put on cookie sheet, leaving room between for cookies to spread out. Bake for 8 minutes. Remove cookie sheet from oven and gently press a Hershey Kiss into each cookie until it cracks. Return pan to oven and bake about 2-5 minutes more.

34: 1 pound confectioners sugar 3 tablespoons butter softened 1/2 teaspoon vanilla extract 2 to 3 teaspoons peppermint extract 1/4 cup evaporated milk 2 cups (12 ounces) semisweet chocolate chips (I used dark dipping chocolate, then they are a little less sweet) 2 tablespoons shortening In a bowl combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper lined cookie sheet. Flatten with a glass to a 1/4 inch thick (I used a shot glass) Cover and freeze for 30 minutes. Melt chocolates chips or dipping chocolate and shortening. Dip patties into chocolate; place on waxed paper to harden. Makes about 5 dozen. | Peppermint Paddies Pam Wilbert

35: 3 Cups flour, sifted 1 Teaspoon baking soda 1/2 Teaspoon salt 1 Cup butter 1 Cup granulated sugar Sift flour, baking soda, and salt together. Cream together butter, sugar and brown sugar. Add eggs, water and vanilla and beat. Blend in the dry ingredients. Chill for 2 hours. Enclose 1 chocolate mint wafer in one tablespoon dough. Bake on ungreased cookie sheet at 375, for 10 - 12 minutes. After out of oven, top each with half of a walnut. | Mint Andies Cookies | 1/2 cup brown sugar 2 eggs 1 Tablespoon water 1 Teaspoon vanilla Mint Andies or similar chocolate mint wafer candy Walnut Halves

36: A typical baking day | Yvonne Emilie Schmeiser Gorr | Yvonne was born July 27, 1934 in Stockbridge, Wisconsin. On November 21, 1952 she married Harold William Gorr in Sheboygan, Wisconsin. They had 4 children: Terri, Jeff, Pam and James. | From Terri: Mom is a fabulous baker. The smell of her homemade bread, coffee cake, donuts, cookies, and deserts woke us every Saturday morning. I used to hate Saturday mornings because mom was also the messiest baker around and she would dirty more dishes than 10 people baking would have dirtied. Before we had a dishwasher (and even after) it was my job to wash all of her dirty dishes as she baked. There were days I thought I was never going to be done - I'd no sooner wash something and it would be dirty and back in my sink of water to wash again.

37: If she had lived with her sister Gloria they would have eaten like kings. Gloria could have prepared the fabulous main courses followed by mom's unbelievable deserts. Of course they would have never made it out of the house because they both would have weighed about 300 pounds -so maybe it was better that they each lived in separate houses. One of mom's specialties is Imperial Sunshine Cake. This has become the birthday cake for our family. And birthdays are the only time she makes this cake. She also makes the best German Potato salad, a favorite of everyone who tries it and probably one of most requested recipes she has. In 2001 she made it non-stop for about 3 months between Easter, Kaitlin's confirmation party, Chad's high school graduation party and the family reunion. I think she was very happy when all of those “special occasions” were done. The following comes directly from Yvonne in her own words. When asked about her childhood and growing up, her favorite memories include: Gymnastics’ at the Turner Hall, we had a tumbling act which 4 of us were in - two high school girls myself and one other who was in 7th or 8th grade. We performed at various picnics throughout the county. I remained an active member of the Gymnastic group until about a year after we were married, we also entered many gymnastic meets in Milwaukee, Madison and a few other cities. We also had an active Volleyball team. I decided it would be better to get more involved with things that both Harold and I could enjoy together. Harold taught me how to drive. And believe me, in those days we didn’t have automatic transmissions and power steering. About a week before our wedding I wanted to drive to our apartment because I had furniture coming and my father forgot to get his big Hudson out of the garage and put it on the street for me so I ended up trying to back the car out of my dad’s garage and maneuver it out of our horrible driveway. The driveway was an odd design with stairs up the middle and small ramps you had to align the wheels with to smoothly back out - it was challenging to say the least. By the time I got the car out of that driveway I was lucky I could see at all through the tears, anger and frustration I put myself through. It was probably the most awful driving experience I have ever had and one I am very glad I do not have to repeat anymore. Thank goodness for automatic transmission and power steering. You can’t even begin to appreciate how wonderful that really is. Special event(s) that stand out for me include –the most special event was our wedding day and our golden wedding anniversary which was a surprise in 2003. A party was held at Pam’s house and was the best surprise we ever had. My favorite recipe to make for special occasions is Quaker Cake. I don’t make it real often because it is more work than most cakes but once its done its sinful to eat.

38: Imperial Sunshine Cake | Preheat oven to 325 degrees 1-1/2 cups plus 7 Tablespoons granulated sugar 1/2 cup plus 3 Tablespoons water 1/2 Teaspoon plus 1/8 Teaspoon cream of tarter 8 eggs 1-1/3 cups flour 1-1/2 Teaspoons vanilla Separate the 8 eggs. Beat egg whites until they are stiff. Place sugar in saucepan. Add water and boil until it spins a thread (between a hard and soft boil about 250-degrees if you have a candy thermometer). Pour sugar in a stream into stiff egg whites and beat mixture until cool. Beat egg yolks and then add to egg whites. Mix together flour and cream of tarter and then gradually fold mixture into egg mixture. Pour into an ungreased angel food pan. Bake for 60 minutes. Invert pan to cool cake. | Leona Schmeiser Yvonne Gorr Pam Wilbert

39: 1 Teaspoon clear vanilla extract 2 Tablespoons milk or water 1/2 cup solid vegetable shortening (Crisco) 1/2 cup softened butter or margarine 1 pound (approx. 4 cups) powdered sugar For Chocolate also add - 3 ounces melted bittersweet chocolate (3 squares) 2 Tablespoons light corn syrup (gives a smoother, moist, texture) For smoother frosting sift confectioner's sugar into a large mixing bowl. If you aren't that concerned about it being smooth, just put the sugar in the bowl without sifting first. Measure remaining ingredients into same bowl. Blend on medium speed until all the ingredients have been thoroughly blended. Scrape bowl when necessary. | Butter Cream Frosting or Filling

40: Dilly Dolly Bars Preheat oven to 350 degrees 1/4 pound margarine or butter 20 graham crackers, crushed 1 - 6 ounce package chocolate chips 1 - 6 ounce package butterscotch chips 2/3 cup flaked coconut 1 cup chopped pecans 1 can Eagle Brand sweetened condensed milk | Mix butter and crushed graham crackers and press into bottom of a greased and floured 9 X 13 pan to make crust layer. Evenly distribute chocolate and butterscotch chips over crust. Spread coconut over chips layer. And finally finish with a layer of nuts. Pour sweetened condensed milk evenly over the top, covering the entire pan, making sure to use entire can. Note: I usually use a little more chocolate chips, butterscotch chips, coconut and pecans than the recipe calls for. Closer to 3/4 to even 1 cup. I like to have the crust well covered with the main ingredients. Bake for 25 minutes.

41: 32 light caramels (removed from wrappers) 5 Tablespoons heavy cream 1 cup flour 1 cup oatmeal, uncooked 3/4 cup brown sugar 1//2 Teaspoon baking powder 1/4 Teaspoon salt 3/4 cup melted butter 1/2 cup chopped pecans 1 cup chocolate chips (optional) | Caramel Oatmeal Bars Preheat oven to 350 degrees | Melt caramels and cream in a double boiler. Cool mixture slightly. Combine all other ingredients except nuts and chocolate chips. Pour half the mixture into a 7 x 11 greased baking pan. Bake for 10 minutes. Remove pan from oven and sprinkle nuts and chocolate chips over hot crust layer. Spread cooled caramel mixture over nuts and chocolate chip layer.Sprinkle remaining crumb mixture over caramel layer. Bake for another 10 – 15 minutes. | Cocoa Peanut Logs | 1 cup (6 oz package) semi-sweet chocolate chips 1/3 cup peanut butter 4 cups Kelloggs Cocoa Krispies cereal Melt chocolate chips with peanut butter in a medium sized sauce pan over low heat; stirring constantly till well blended. Remove from heat. Add Cocoa Krispies, stir till all cereal is well coated. Press mixture into a lightly buttered 9x13 pan. Let stand in cool place until firm. | Leona Schmeiser

42: Double Boiler Sea Foam Frosting 2 egg whites, unbeaten 1-1/2 cups brown sugar 5 Tablespoons COLD water speck of salt 1 tsp vanilla Place egg whites, brown sugar, water, and salt in the top of a double boiler. Beat until thoroughly blended. At the same time, fill bottom of double boiler with water and heat to boiling. Place pan with egg white mixture over rapidly boiling water. Beat constantly with electric mixer until frosting stands in peaks on beater. Remove from heat, add vanilla and blend. | Preheat oven 350 degrees 1 cup sugar 1/2 cup butter or margarine 2 egg yolks + 1 egg 1 cup sour milk 2 cups flour, sifted 1 Teaspoon Cinnamon 1 Teaspoon baking powder Mix all ingredients together. Pour into a greased and floured 9X13 pan and bake for 25 minutes. Cool completely. Filling 2 heaping Tablespoon flour 1 cup COLD water 1 cup ground raisins 1 cup sugar 2/3 cups butter or margarine 3 mashed bananas 2 Teaspoon vanilla Mix together flour and water over medium heat till thick and well blended. Add raisins, sugar, butter, bananas and vanilla. Stir until all ingredients are well blended and butter is melted. Pour over cooled cake. Top with Sea Foam frosting (see recipe) | Quaker Cake | Yvonne Gorr

43: Caramel Layer 2/3 cup butter 1/2 cup firmly packed brown sugar 1 - 6 oz package chocolate chips | Crust 2 cups all purpose flour 1 cup firmly packed brown sugar 1/2 cup butter or margarine softened 1 cup pecan halves | Caramel 'n Chocolate Pecan Bars | Combine all crust ingredients EXCEPT pecans in large mixing bowl. Beat at medium speed, scraping bowl often, until well mixed and particles are fine (2-3 minutes). Press mixture into bottom of a greased 13 x 9 baking pan. Sprinkle pecans over unbaked crust. Combine 2/3 cup butter and 1/2 cup brown sugar in 1 quart saucepan. Cook over medium heat stirring constantly, until mixture comes to a full boil. Boil, stirring constantly until candy thermometer reaches 242 degrees or a small amount of mixture, dropped into ice water forms a firm ball (about 1-3 minutes). Pour evenly over pecans and crust. Bake 18 to 22 minutes or until entire caramel layer is bubbly. Remove from oven. Sprinkle with chocolate chips; let stand 2 to 3 minutes. Swirl chips with a knife, leaving some whole for marble affect. Cool completely, cut into bars. | Preheat oven to 350 degrees

44: I was born on September 1, 1956 in Sheboygan, Wisconsin and am the oldest sister to Jeff, Pam and Jimmy. On November 18, 1978 I married Dan Howard, who, coincidentally, also was born on September 1, 1956. We have 3 children, Chad, Kyle and Kaitlin. There is such a profound sense of safety and comfort that comes over me when I think about growing up on 20th Street. It is nothing special or specific that really stands out but just the day-to-day security that you have in a home where you know you are loved and cherished. I remember all those special times during the year and the ordinary times as being equally wonderful and there is definitely great food and family recipes that are closely tied to these memories. Thanks to my wonderful parents I have great memories of my childhood and growing up. Many of them you will find in other biographies in this cookbook, since I added my own comments and memories to most of them. For those no longer with us, I wrote them entirely. So in the interest of keeping this somewhat short, I have decided to keep my story and associated recipes mostly focused on holiday traditions I remember from those years while I was growing up. Holidays were always great! Through the years New Years Eve evolved into many things. From mom and dad going out and leaving me home with a babysitter, to me being the babysitter, to me going out myself and finally to the tradition we now have of getting together at my brother Jeff’s house and playing cards and enjoying the evening together. | Terri Jean Gorr Howard

45: I would be remiss if I did not include this somewhat inappropriate, but very funny story of our most horrible New Years Eve ever. The year that my dad likes to call “front and back”. New Years Eve, December 31, was uneventful; nothing special or noteworthy. For New Years Eve, mom and dad had plans to go out with friends. I had plans to baby sit for my Uncle Dick’s children so they could go out. We had McDonalds for dinner and I was cleaning up the kitchen after dinner and mom and dad were getting ready to go out. All of a sudden I was hit with a wave of nausea that sent me scrambling full speed ahead to the bathroom and that is where I spent a majority of the rest of that night. Sadly, by the time it was time for mom and dad to leave for their night out, mom was also sick in bed with the same symptoms as I had. Dad was left to play janitor and nurse. At one point that night, while I was sitting on the toilet in misery I had an overwhelming urge to also barf so I lifted my rear end up off the toilet and swung it around and bent over so I could put my head into the toilet instead. (It is important to note here that I did flush first.) Anyway, the resulting disgusting ooze that sprayed out from my back side covered the wall and the bathtub and pretty much anything and everything that was within firing distance. Poor dad ended up gagging and choking in the bathroom while he made a valiant effort to clean up this horribly disgusting mess. Thus the legend of “front and back” was born. Sorry - like I said, not exactly cookbook material. Easter meant getting up extra early for the big Easter Basket hunt. The entire basket was hid someplace in the house and always filled with treats and a gift. Then it was quickly get ready for church in a new dress, white gloves, shiny white patent leather shoes and a new hat. Church was so packed that some people sat on chairs in the aisles and some years it was warm enough that they had the windows open and those first breezes of spring came through the windows filling the already flower scented air with that wonder aroma of fresh air. For lunch we were off to Grandma’s. Easter was usually spent with the Gorr’s and this was definitely an occasion for Ham, Baked Beans and Date Cake (the Baked Beans and Date Cake recipe are both included in this book). Memorial Day meant a parade, planting outdoor flowers and relaxing. Food was usually the very simple hamburgers and brats. Since it was usually just our family there were no special recipes to include for that holiday.

46: The 4th of July was another parade, brats and burgers (again) and later in the day Cracker Jacks, penny candy and sitting at the lake with the neighbors in our special place in the tennis courts to watch the fire works. Boy some years it was cold – and we would spend most of the time snuggled under blankets and in our winter coats. Labor Day, the last holiday of the summer meant my birthday had just happened and school was starting. My birthday was always special – mom made sure I had my favorite Imperial Sunshine cake (included in this book) and a wonderful gift. And it was the one day I didn’t have to do anything – no dishes, no cleaning, no babysitting – it was my special day. Halloween was always fun. Sometimes we dressed up – usually it was too cold to bother. It sure was fun though rushing through dinner because we couldn’t wait to get out there and start trick or treating. Thanksgiving was always spent with the Schmeiser’s and till Grandma Schmeiser died it was very special. Everyone got on board with making it a very formal and elaborate occasion complete with place setting markers, wine glasses and interesting centerpieces. When we got to be a little older we even got wine with dinner just like the adults. Boy those were some fun times. My favorite Thanksgiving food is not the turkey or the mashed potatoes or the sweet potatoes or the pumpkin pie even. It has to be cranberry relish. Simple, but so delicious! It is just the right blend of sweet and sour. I make it every year for my own Thanksgiving celebrations – whether they are at my house or someone else is hosting the meal. I always make sure I bring along my own cranberry relish. The best Holiday of the year, however, had to be Christmas. Even when we were old enough to know better, there was a magic and mystique around Santa Clause and how all the gifts that were not under the tree when we left for Christmas Eve church, would miraculously be there when we got home from church. We just could not get home after church fast enough. It was a great night. And what would Christmas be without Christmas cookies. For me the best one is the Hershey Kiss Cookie. I always make sure to bake at least one batch. Even when I am too busy to make any other cookies – I always make sure there are some of these on hand.

47: Along with those holidays, there were countless other memories that I could fill volumes with. I will just add a few of the more mundane but wonderful standouts. For most of our younger years we had a 3 foot deep, above ground swimming pool in our back yard. It was a great place to cool off on those hot summer days. Surprisingly none of us are paraplegics today – quite a miracle considering we used to dive into this shallow pool that sat on a cement slab. Stupid yes. Lucky – very! For the longest time bed time meant dad carrying me up the stairs and throwing me into bed and tucking me in. Tuesday night was the Andy Griffith Show, McHales Navy and popcorn. Friday night was spent watching The Partridge Family and Brady Bunch. Every year we watched the Miss America pageant and Academy Awards together and mom always let me stay up late that night to watch it to the end to see who won. Seems dad was always busy tinkering in the workroom in the basement. Probably the most fun was when he built us our play house. It even had windows with screens on them that could be opened to let the fresh air in. Mostly we used it to keep our bikes locked up and out of the weather, but it also was a great place to play with our dolls and when we were a little older hang out with our friends. To this day, the usual Sunday lunch menu consists of hamburgers and brats. Winter or summer, rain, snow, or bright sun shine, dad is out on the deck, grilling burgers for lunch. Delicious every time. I love to can and really enjoy making jelly and jam, applesauce, salsa and I even experimented with a pear chutney that is Wonderful. The problem with canning is finding a place to keep everything and eating it all in a reasonable amount of time. Today I think I am a good cook and have many great recipes I have chosen to share with you and include in this cookbook. I hope you enjoy them and some of them become your favorites too!

48: Crust Layer 1 cup flour 1/2 cup margarine or butter 4 Tablespoons granulated sugar 1/2 cup chopped nuts (I use either pecans or almonds) Filling Layer* 8 oz cream cheese, softened 2/3 cups powdered sugar 1/2 of a 9 ounce container of Cool Whip Pudding Layer* 2 packages (4 serving size) any flavor of instant pudding (I always use chocolate) 2-1/2 cups milk *Quantities for these layers can be doubled to make them thicker if desired. | Prepare Crust Layer Mix together flour, butter, granulated sugar and nuts. Press into a 9 X 13 greased and floured baking pan. Bake for 15 minutes. Remove from oven and allow to cool. Turn off oven you won’t need if for anything else. Filling Layer Beat together cream cheese, powdered sugar and Cool Whip. Spread over baked crust layer. Pudding Layer Blend pudding with milk till well mixed. Pour over filling layer. Cover with remaining Cool Whip. Garnish with chopped nuts, chocolate chips, coconut, or any other appropriate compliment to your pudding flavor. Refrigerate until ready to serve and refrigerate leftovers. | Instant Pudding Desert T erri Howard Preheat oven to 375 degrees | Garnish options:: Chopped nuts Mini chocolate chips Coconut Strawberry slices Cherries

49: Preheat oven to 350 degrees Spray sides and bottom of 9x13 baking pan with a non-stick cooking spray. Mix all ingredients right in the 9x13 pan. You do not need to use electric mixer. CAKE 3 cups flour 2 cups granulated sugar 1 Teaspoon salt 2 Teaspoon baking soda 1/3 cup cocoa Mix dry ingredients together. Add 1 Teaspoon vanilla 3/4 cup cooking oil 2 Tablespoon vinegar 2 cups WARM water Bake for 35 minutes and allow cake to cool completely! | Crazy Cake | FILLING Cook the following till thick and like a paste: 1/2 cup milk 2-1/2 Tablespoon flour Cream together: 1/2 cup butter or margarine 1/2 cup sugar 1/4 Teaspoon salt 1/2 Teaspoon vanilla Add COOLED paste to creamed mixture. Beat until fluffy. Spread evenly over cooled cake. Chill and refrigerate overnight. | FROSTING Beat until smooth: 3 Tablespoons HOT Milk 1-1/2 cup powdered sugar Melt: 2 Tablespoons butter 2 Squares Unsweetened Chocolate Other ingredients: Pinch salt 1/2 teaspoon vanilla Add pinch of salt and chocolate to sugar mixture. Beat until smooth and thick (aprox. 5 minutes). Add vanilla. Mix well. Spread over filling layer. Refrigerate leftovers.

50: 1 Pound dates 1/2 cup walnuts, (chopped)* 1 cup boiling water 1 Teaspoon baking soda 1 cup sugar 1 Tablespoon butter or margarine 1-1/2 cups flour Mini chocolate chips | Date Cake Alma Gorr | Preheat oven to 350 degrees | Chop dates. Sprinkle with baking soda. Combine dates with flour and nuts. Add remaining ingredients. Mix well. Pour into 9x13 pan and bake for 45 minutes. Remove from oven and sprinkle with granulated sugar and mini-chocolate chips. (*Note: Original recipe called for 10-cents worth of walnuts - we are only guessing that is approximately 1/2 cup.)

51: 1-1/2 cups sugar 1 teaspoon Cinnamon 1/2 teaspoon salt 1/2 cup chopped pecans (or more if you like pecans) 1 cup butter, melted Whipped topping or ice cream | Pumpkin Crunch Pam Wilbert | 1 yellow cake mix 1 can (15-ounce) solid pumpkin for pie 1 can (12-ounce) evaporated milk 3 large eggs | Grease (or coat with non-stick spray) bottom only of 9x13 pan. Combine canned pumpkin, evaporated milk, eggs, sugar, Cinnamon, and salt in a blender and mix till well blended. Pour mixture into greased pan. Sprinkle dry cake mix over entire pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes till golden brown. Serve warm or chilled with whipped topping and / or ice cream. | Preheat oven to 375 degrees

52: Cake 2 eggs, beaten 1 cup granulated sugar 2 heaping Tablespoons flour 1 Teaspoon baking soda 1 pound dates, chopped 1 cup walnuts, chopped | Himmel Futter Preheat oven to 350 degrees | Leona Schmeiser | Topping 1 large can crushed pineapple (you don’t have to use all of it) Bananas, sliced Orange segments, sliced 1 cup granulated sugar Whipped topping | Mix eggs, 1 cup sugar, flour, baking soda, dates and walnuts together and pour into a greased 9 x 13 pan. Bake 30 minutes. Remove from oven and allow to cool. When cool, remove from pan and break into bite-size pieces and put on a large serving platter. Cover cake with a layer of crushed pineapple, a layer of sliced bananas. Sprinkle cup of granulated sugar over the top of the bananas. Add a layer of orange segments over sugar. Sprinkle oranges with remaining cup granulated sugar. Cover with whipped topping.

53: 3-4 eggs 1-1/2 – 2 cups granulated sugar 1-1/2 – 2 cups flour 1 Teaspoon vanilla 1-1/2 – 2 Teaspoons baking soda 1/2 Teaspoon salt 3/4 - 1 cup milk 3 – 4 Tablespoons butter Combine eggs, sugar and vanilla and beat until well blended. Add all remaining dry ingredients and beat well. Heat milk and butter to boiling point. Add to above mixture. Pour into greased and floured 9X13 pan. Bake in preheated oven for 30 – 40 minutes. Remove cake from oven and turn broiler on. | Frost Cake with the following frosting mixture: 3/4 cup brown sugar 1/2 cup melted butter 1/2 cup heavy cream 1 cup coconut Combine all ingredients. When cake has finished baking, remove from oven, frost and return cake to oven under broiler to brown. When frosting is starting to brown, remove from oven and place on cooling rack to cool before serving. If you prefer a thicker frosting the recipe can be doubled. | Preheat oven to 350 degrees | Lazy Daisy Cake Yvonne Gorr

54: 1 Cup flour 1 Teaspoon baking powder 1/4 Teaspoon salt 1/2 Cup milk heated 2 Tablespoon butter melted in milk 2 eggs 1 Cup granulated sugar 1 Teaspoon vanilla | Peanut Squares | Sift flour, baking powder and salt. Heat milk and melt butter, keep hot. Beat eggs until thick & lemon colored. (approximately 5 minutes). Add sugar, beating 4-5 minutes. Add sifted dry ingredients to egg mixture. Stir until just blended. Stir in hot milk Mix and add vanilla. Blend well. Turn into greased 9x9 pan. Bake 350 oven for 25-30 min. cool. | Note from Pam I double this and put it in a 9 x 13 pan. | Preheat oven to 350 degrees | Pamela Wilbert

55: i | 1/2 Cup milk 2-1/2 Tablespoons flour 1 stick butter 1/2 cup granulated sugar 3/4 pound ground peanuts Add flour to milk and bring mixture to a boil, Set aside and cool. Beat 1 stick butter with 1/2 cup sugar. Add to milk mixture and beat at least 5 min. until very fluffy. Cool. Grind peanuts into small pieces. Cut cake into squares and frost each square on all sides. Then roll in peanuts. (I double and sometimes triple the frosting to make a thicker frosting on the cake.) | Peanut Squares Frosting | Note from Pam I double and sometimes triple this to make a thicker frosting on the cake | From Pam: This is one of Grandpa Gorr's favorites. I usually make them for him for his birthday. I got this recipe from Doris Wilbert.

56: Easy No-Bake Dessert | CRUST 4 Graham Crackers Crushed 1 cup butter 2/3 cups sugar Mix and press in 9X13 pan | FILLING Combine 1 container cool whip with an 8 oz container of cream cheese and a small amount of milk. Mix well and put on top of crumbs. Top with 2 cans of pie filling (any flavor), cherry seems to be what everyone likes best.

57: Frosting 3 Tablespoon flour 1 cup milk 1 cup granulated sugar 1 cup butter or margarine 1 Tablespoon vanilla Cook milk and flour over low to medium heat till thick. Cool. Beat sugar and butter for 15 minutes until it looks like whipped cream. Add vanilla. Add cooled milk/flour mixture a little at a time. Spread over cooled cake. Refrigerate. | Waldorf Astoria Cake | Cake 1 cup butter 2 eggs 1 Teaspoon vanilla 1 Teaspoon salt 2- cup flour Cream together butter, sugar and eggs. Mix together food coloring and cocoa and add to mixture. Sift together flour and salt . Alternately add with buttermilk until all of the flour mixture and buttermilk have been added to sugar mixture. Add vanilla and mix well. Fold baking soda and vinegar into batter. Pour into 2 greased 9 inch pans. Bake for 30 minute or until toothpick comes out clean. | 1 Teaspoon vinegar 1- cups sugar 2 ounces red food coloring 2 Teaspoon cocoa 1 Teaspoon baking soda 1 cup buttermilk | Yvonne Gorr | Preheat oven to 350 degrees

58: Onion Topped Chicken | 4 medium, boneless, skinless chicken breasts 4 medium potatoes, peeled and halved, or small red potatoes 1 can Cream of Chicken with Herb soup 1 cup (8-oz) Sour Cream 1 small can French Fried Onion pieces Parmesan Cheese | Spray baking dish with non-stick cooking spray. Arrange chicken in dish. Add potatoes around chicken. In a small bowl mix together soup and sour cream. Blend well. Spread mixture over chicken and potatoes. Bake uncovered in 350 degree oven for 1-1/4 hours. Sprinkle with Parmesan cheese and bake another 10 minutes.

59: Crock Pot Ribs | Boneless Beef Ribs Boneless Pork Ribs 1 Package Lipton Beef Mushroom Dry Soup 1 Can Beef Broth 1 Can Coke Place all ingredients in crock pot. Cook on low all day. | Barbecue Sauce | 1 cup catchup 2 Tablespoons Worcestershire Sauce 2 teaspoons Liquid Smoke 4 Tablespoons Brown Sugar 2 teaspoons salt 2 teaspoons chili powder | Combine all ingredients. Drain liquid off ribs. Pour barbecue sauce over ribs. Cook on low for one more hour. If you have made a full crock pot of ribs, double or triple the sauce recipe to make sure there is sufficient sauce to cover ribs generously.

60: Ingredients | 1 pound hamburger 1 green pepper, chopped 1 onion, chopped | 1 bag frozen tater tots 2-4 cups mozzarella cheese 1 can cream of mushroom soup 1 can cream of onion soup | Brown hamburger with green pepper and onion. Drain hamburger and add soups. Heat through. Pour half the mixture into a 9x9 or 9x13 pan. Top with half the tater tots. Spread tots evenly across pan. | Top with a layer of mozzarella cheese. Repeat layer with remaining ingredients. Bake in 350-degree oven for 30 to 40 minutes until heated through. | Instructions | Tater Tot Casserole | Instructions 2

61: Chicken Enchiladas | 1 Can cream of Mushroom soup 1/2 cup of sour cream 2 Tablespoon margarine 1/2 cup chopped onion 1 teaspoon chili powder 2 to 3 cups of diced cooked chicken 1 - 4 ounce can chopped green chilies 5 (10 inch) flour tortillas 1 cup shredded cheddar or Monterey Jack cheese Mix soup and sour cream. Set aside. Cook onion with chili powder in margarine until onion is tender. Stir in chicken, chilies and 2 tablespoons soup mix. Remove from heat. To make enchiladas, spread 1/4 cup chicken mix along center of tortilla. Fold sides and place seam down in greased 8 x 12 inch glass baking dish. Spread remaining soup mix over enchiladas. Bake covered for 20 to 25 minutes. Sprinkle with cheese. Bake for 10 minutes more until cheese melts. | Preheat oven to 350 degrees

62: Apple Glazed Turkey | 1 turkey breast tenderloin (about 8 ounces) 1-1/2 teaspoon lemon juice 1-1/2 teaspoon olive or cooking oil 1/4 teaspoon Lawry's Seasoned Salt 1/4 teaspoon dry sage leaves, crushed 2 cloves garlic, minced 1 Tablespoon apple jelly, melted 4 very thin slices lemon fresh sage (optional) | Preheat broiler. Split turkey tenderloin in half horizontally to make two portions, each about 1/2 inch thick. Place turkey on the top unheated rack of a broiler pan. In a small bowl combine lemon juice, oil, seasoned salt, dried sage, and garlic. Brush mixture on both sides of each turkey portion. Broil 4-5 inches from the heat for 5 minutes. Turn turkey; place lemon slice on turkey. Broil for 2 minutes more. Using a clean brush, brush with apple jelly. Broil 2-3 minutes longer or until tender and no longer pink (170-degrees). Remove from oven, slice and garnish with fresh sage leaves if desired.

63: 1 unsliced loaf of French bread 1 pound ground beef 1/4 cup chopped green onion 1 cup sour cream 1 Tablespoon milk 1 teaspoon garlic powder softened butter or margarine 2 tomatoes, sliced 1 green pepper, cut into rings 1 cup shredded American cheese | Stroganoff Sandwiches | Cut loaf of French bread in half lengthwise. Heat in oven at 375F for 10-15 minutes. In skillet cook onions, and ground beef until meat is browned. Drain off fat. Stir in sour cream, milk, garlic powder and margarine and 3/4 teaspoon of salt. Heat but DO NOT boil. Butter cut surfaces of bread. Spread half the hot meat mixture on each loaf half. Arrange tomato slices with green pepper rings over meat. Sprinkle with cheese. Place on baking pan. Bake at 375 degrees for 5 minutes. Serves 8

64: Lasagna | 12 ounce package lasagna noodles 1-1/2 pounds hamburger 1 small onion 4 cups (approximate 32 ounce jar) prepared spaghetti sauce Mozzarella cheese Cottage Cheese (dry curd is best if you can find it) Parmesan cheese | Boil noodles as instructed on package. Brown hamburger with small diced onion. Add spaghetti sauce and simmer to warm through. In a 9X12 pan spread a thin layer of the meat sauce, Then add a layer of noodles, Mozzarella cheese, 4-5 Tablespoons of Cottage cheese and finally a layer of Parmesan cheese. Repeat until pan is full, ending with meat sauce covered with Parmesan cheese. Bake 20-30 minutes in 350 degree oven.

65: Sweet and Sour Pork Chops | 6 pork loin chops - 3/4" thick 2 Tablespoons shortening 1 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon Soy Sauce 1 teaspoon. beef flavor bouillon 1 (20 oz) can pineapple chunks in heavy syrup 1/2 cup lemon juice 1/4 cup honey 1/4 cup chopped onion 6 green pepper rings 3 Tablespoons Cornstarch 1 cup thinly sliced carrots | Drain pineapple and save syrup for later. In a large skillet brown pork chops in shortening. Grease a shallow 3-quart baking pan. Arrange browned pork chops in pan. Season with salt and pepper. Add carrots to baking pan. In a sauce pan combine lemon juice, honey, onion, soy sauce, bouillon and half the pineapple syrup. Combine remaining syrup and Cornstarch in a container with a tightly fitting cover. Shake vigorously to mix well. Add to sauce pan. Heat till liquid is thick. Pour liquid over chops. Cover and bake at 350 degrees for 50 - 60 minutes. Top each chop with a green pepper ring. Cover and bake 10 minutes longer.

66: Sesame Chicken | 2 Tablespoons honey 2 Tablespoons lemon juice 2 Tablespoons sesame seeds 2 Tablespoons flour 1/2 teaspoon Paprika 1/4 teaspoon dry mustard 4 boneless, skinless, chicken breasts 4 teaspoon salad oil | Mix honey and lemon juice together. Combine sesame seeds, flour, Paprika and mustard together in a small bowl. Dip both sides of the chicken breast in the honey mixture. Dredge the flesh side of the breast only in the sesame seed mixture. Coat the bottom of a 12" x 8" baking dish with the salad oil. Arrange chicken, flesh side down. Bake for 20 minutes. Turn breasts over and bake an additional 20 minutes or until chicken is fork tender. Serve with pan drippings. | Preheat oven to 375 degrees

67: Chicken with Pineapple and Cashews | 3 chicken breasts cut into cubes 1 can pineapple cubes 1 large red onion cut into cubes 1 red chili cut into cubes 1 green chili cut into cubes 3 Tablespoon sweet and sour plum sauce or chili sauce (do not use both together) 5 Tablespoons cashews In a wok or large pan heat vegetable oil. Fry the chicken cubes until golden brown. Add onion, chilies and pineapple and sauté' them for about 5 minutes. Add cashews and one of the sauces (sweet and sour OR chili). Cook for another 2 minutes.

68: 3 pounds ground beef 2 cans (10-3/4 oz each) Campbell's Condensed Tomato Soup 2 medium green peppers chopped (about 2-1/2 cups) 3 medium onions chopped (about 1-1/2 cups) 1/4 cup Dijon-style mustard 3 Tablespoon Worcestershire sauce 3 Tablespoon Cider Vinegar 2 Tablespoon brown sugar, packed 1 Teaspoon black pepper hamburger buns Cook ground beef in a 12 inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the beef, soup, green peppers, onion, mustard, Worcestershire sauce, vinegar, brown sugar and black pepper in a 6-quart, slow cooker. Cover and cook on LOW for 6-7 hours (or on HIGH for 3-4 hours) until the vegetables are tender. | Slow Cooker Sloppy Joes

69: Sweet and Sour Chicken or Pork | 4 to 6 ounces lean boneless chicken or pork Peanut oil for deep frying BATTER: 1 egg 1/3 cup milk 1/2 cup flour 1/2 Teaspoon baking powder Mix all batter ingredients together till well blended with no, or very few, lumps. SAUCE: 2/3 cup sugar 2 Tablespoon rice vinegar 3 Tablespoon ketchup 3/4 cup water 2 Tablespoon cornstarch Mix all sauce ingredients together in sauce pan. Stir over medium heat until sauce thickens. Dip meat in batter and deep fry till done. Set aside. Dip meat pieces in sauce or pour sauce over fried meat. | Terri Howard

70: Pies | Add corn starch to 1/2 cup milk and shake to mix well. In a 1-1/2 Qt baking dish combine all ingredients and microwave on high for 5-7 minutes, stirring after every 3 minutes till smooth and thick. In a small bowl separate 2 egg yolks. Beat slightly. Remove a small amount of pudding from bowl and mix with egg yolks. Stir to combine. Return yolks and pudding to bowl. Microwave at medium power for 1-3 minutes. Stir after each minute till thick and smooth. Add 2 Tablespoons butter and 1 teaspoon vanilla and stir to mix. Pour into baked pie crust. | 2 - 1 ounce squares unsweetened chocolate 1 cup sugar 2 Tablespoons corn starch 1/4 teaspoon salt 2 cups milk | Chocolate Pie | Yvonne Gorr

71: Crisco Pie Crust Yvonne Gorr Preheat oven to 425 degrees 1-1/3 cups sifted flour 1/2 Teaspoon salt 1/2 cup Crisco 3 Tablespoons water Mix flour, salt, Crisco together. Add water 1 Tablespoon at a time. Handle as little as necessary. Using a rolling pin, roll out to approximately 1/8” thickness. Put crust into pie pan. For unbaked pies bake crust unfilled for 10-15 minutes.

72: Mash 3 cups strawberries in large sauce pan with fork or potato masher. Add sugar and cornstarch and bring to a simmer over medium heat. Stir until thickened and clear - approximately 3-5 minutes. Add lemon juice and stir well. Remove from heat and allow filling to cool. Add remaining 3 cups of strawberries, reserving 4 or 5 whole berries for garnish. | Fresh Strawberry Pie | 6 cups fresh strawberries 1 cup sugar 3 Tablespoons cornstarch | 2 Tablespoons lemon juice 9 inch deep dish baked pie crust Whipped topping | Pour filling into a baked 9 inch deep dish pie crust. Top with whipped topping and if desired, garnish with sliced or whole remaining 4 or 5 strawberries. Refrigerate pie; serve chilled.

73: Pecan Pie | 3 eggs slightly beaten 1 cup dark Karo Syrup 1 cup granulated sugar 1 teaspoon Vanilla 1/2 teaspoon salt 2/3 cups chopped pecans | Mix all ingredients together and pour into an unbaked pie crust. Bake in 450 degree oven for 10 minutes. Turn oven down to 350 degrees for rest of the time until it firms up (approximately 40-45 minutes).

74: 1 large head of lettuce shredded or cut into bite-sized pieces 1-10 ounce package frozen peas uncooked OR approximately 1-1/2 cups fresh peas 1/2 cup celery, cubed 1/3 cup chopped onion 1-1/2 cup Miracle Whip Shredded Cheddar Cheese - at least 1 cup but can use more if you like cheese Shredded Parmesan Cheese Bacon bits or fried and chopped bacon 1/4 to 1/2 cup sugar In a 9X13 pan layer lettuce, peas, celery and onion. Spread a layer of Miracle Whip over top. Sprinkle sugar evenly over Miracle Whip. Top with shredded Cheddar Cheese, Parmesan cheese and bacon. Cover and refrigerate for several hours or overnight. | 7-Layer Salad

75: Chinese Chicken Salad | 1 package coleslaw 2 packages Ramen Oriental Noodles broke into small pieces 1 cup sunflower nuts 1 cup slivered almonds 1 large can chicken or 1 cooked chicken breast cut into bite-sized pieces 1 chopped onion Combine all ingredients. LIQUID 1-cup salad oil 1/2 cup sugar 1/3 cup red wine vinegar 1 flavoring packet from one of the Ramen Noodle packages Combine all liquid ingredients. Pour over coleslaw/chicken mixture. Mix well. Refrigerate leftovers.

76: 2 cups Miracle Whip 1/4 cup sugar 1/2 cap vinegar (approximately 1/8 - 1/4 Teaspoon) | 1 Teaspoon dry, prepared mustard 4-5 hard boiled eggs 1 small onion, diced 2-1/2 pounds potatoes Salt and pepper to taste. | Boil potatoes until soft but not mushy. Slice boiled potatoes into small pieces. (I prefer small cubes over slices.) Combine Miracle Whip, sugar and dry mustard and mix together well. Pour mixture over potatoes. Add onion, salt and pepper and stir well. Top with boiled, sliced eggs. Can sprinkle with paprika to add color. Cover and refrigerate for several hours or overnight. Refrigerate left overs. | American Potato Salad

77: 5 pounds of red salad potatoes 1-1/2 cups vinegar 2-1/2 cups sugar 1/2 + 1/8 cup water 1 finely chopped large onion 2 heaping Tablespoon cornstarch 1 pound bacon Salt and Pepper to taste Boil potatoes till soft but not mushy. Slice potatoes into a bowl. Brown and crumble bacon. Reserve some of the grease for later. Cook cornstarch, water, vinegar, sugar, salt, pepper and onion until thick. Add some of the bacon grease to the cornstarch liquid and mix well. Pour liquid over potatoes. Add crumbled bacon. Mix well. Serve hot. | Hot German Potato Salad | Leona Schmeiser Vonnie Gorr

78: 1 head broccoli cut into small, bite size pieces 1 head cauliflower cut into small, bite size pieces 2 cups shredded cheddar cheese 1-1/2 cups mayonnaise (not Miracle Whip) 3 Tablespoons vinegar 3/4 cup sugar 3/4 cup onion, diced 1 pound bacon, browned and crumbled or cut into bite size pieces. Mix together vinegar, sugar, mayonnaise, bacon bits, onion and cheese. Add broccoli and cauliflower pieces to liquid. Mix all together well. Cover and refrigerate for 2-3 hours or overnight. Serve cold. Refrigerate left overs. | Broccoli Cauliflower Salad

79: Caramel Apple Salad Pam Wilbert | 1-16 ounce container of Cool Whip 2 cups powdered sugar 2 cups peanuts 3 large Snickers candy bars 4 Granny Smith Apples 1 large can crushed pineapple 1 cup butter Cream butter and sugar together. Add pineapple and Cool Whip to butter and sugar and mix well. Cut Snickers into bite-size pieces. Add Snickers to mixture and mix well. Add peanuts to mixture and mix well. Cover and refrigerate. Just before serving cut apples into bite-size cubes and add to salad. Mix well.

80: 4 pounds of grapes (green or red) 1 package - 8 ounce, cream cheese softened 8 ounce container of sour cream 1/2 cup sugar | 1 teaspoon vanilla 2 Tablespoons brown sugar 1/4 cup chopped pecans | Mix the softened cream cheese and sour cream together then add sugar and vanilla. Stir until smooth. Mix in the grapes until they are all coated with the cream cheese mixture. Sprinkle the brown sugar on the top and stir again. Refrigerate for 24 hours. Before serving mix in the pecans. Now the grapes will taste caramel coated. I usually put more brown sugar in than the 2 Tablespoons . I usually use a handful it makes it more caramelly. My family likes nuts so I usually more than the 1/4 cup. This is really good as a dessert. | Grape Salad

81: 1 - 8 ounce package Mostaccioli Pasta 1 Tablespoon Vegetable Oil 1-1/2 cup vinegar 1-1/2 cups sugar 1/2 Teaspoon salt and pepper 1 Teaspoon Teaspoon Accent (mono-sodium glutamate) | 1 Teaspoon parsley 2 Tablespoons prepared mustard 1 Teaspoon garlic salt 1 medium chopped onion 1 cucumber diced | Pasta Salad | Cook noodles in salted water. Rinse. Pour noodles into a bowl. Add vegetable oil. Stir to coat noodles. Add all other ingredients to noodles. Cover and refrigerate 4-6 hours or overnight to marinate.

82: 2 Tablespoons garlic powder* 1 cup Miracle Whip (Not Mayonnaise) 1 Teaspoon prepared mustard 1 Tablespoon creamy horseradish 1 cup sour cream Condensed milk Granulated sugar – to take the bite out of it Blend all ingredients except milk together. Add milk a little at a time to achieve desired consistency (you may want it thicker for one application and thinner to use in another recipe – just have to play with it a little) Taste. Add sugar sparingly, tasting after each addition until you get a flavor that suits your taste. *Use garlic powder instead of garlic salt. The powder is a stronger garlic flavor This recipe is delicious but has some very strong flavors – any amounts can be increased or decreased depending on your personal preference. But this is a good base to start with. | Creamy Garlic Dressing

83: Macaroni Salad/Clam Shells Yvonne Gorr | 1 small package small shell macaroni 1 cup diced ham or Spam* 1 cup crushed pineapple in juice 1 cup diced celery 1/4 cup diced green pepper 1 cup Miracle Whip (NOT MAYONNAISE) Salt and pepper to taste Cook noodles according to package directions. Combine all ingredients except salt and pepper and mix well. Add salt and pepper and mix a little more to make sure it is distributed throughout salad. Refrigerate overnight or at least 2-4 hours. Best if served cold. Refrigerate left overs. *(Grandma and I used Spam)

84: 2 1/2 c. pretzels (crushed fine) 3 Tbsp. brown sugar 3/4 c. butter 1 (6 oz) pkg instant strawberry Jello | Jello Pretzel Salad | Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed Bake in 350 degree oven for 10 minutes. Make Jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy. Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you spread completely to the edges to create a seal so your Jello doesn't leak through. Pour Jello over cream cheese layer. Refrigerate. | 1 -16 ounce package frozen strawberries OR small container (16 ounce) sliced fresh strawberries 1 ( 8 oz ) pkg cream cheese 1 cup sugar 8 oz. cool whip

85: All Jello Boxes used are SMALL size boxes 1 box Black Cherry flavored Jello 1 box Cherry flavored Jello 1 box Lemon flavored Jello 1 box Lime flavored Jello 1 box Orange flavored Jello 1 box Strawberry flavored Jello 1 box Raspberry flavored Jello 3 cans Carnation Evaporated milk Dissolve Black Cherry flavored Jello in 1-1/2 cups HOT water. Pour into bottom of 9x13 pan and put in freezer to set up. While Black Cherry Jello is setting up, dissolve 1 box Cherry flavored Jello with 1 cup HOT water and 1/2 cup evaporated milk. Pour mixture over Black Cherry layer in 9x13 pan and return to freezer to set up. | While Cherry layer is setting up dissolve Lemon flavored Jello with 1 cup HOT water and 1/2 cup evaporated milk. Pour mixture over Cherry layer in 9x13 pan and return to freezer to set up. While Lemon layer is setting up dissolve Lime flavored Jello with 1-1/2 cup HOT water. Pour mixture over Lemon layer in 9x13 pan and return to freezer to set up. While Lime layer is setting up dissolve Orange flavored Jello with 1 cup HOT water and 1/2 cup evaporated milk. Pour mixture over Lime layer in 9x13 pan and return to freezer to set up. While Orange layer is setting up dissolve Strawberry flavored Jello with 1 cup hot water and 1/2 cup evaporated milk. Pour mixture over Orange layer in 9x13 pan and return to freezer to set up. While Strawberry layer is setting up dissolve Raspberry flavored Jello with 1-1/2 cup hot water. Pour mixture over Strawberry layer in 9x13 pan and place pan in refrigerator to finish setting up layers. | Layered Jello

86: Cranberry Relish 1 - 12 oz package fresh cranberries 1 orange with peel cut in half, in half again and in half once more (so it goes through the food grinder easily) 1 cup sugar (or a little more if you like them sweeter) Put cranberries and orange sections through food grinder. Stir in 1 cup of sugar. Refrigerate till ready to serve. Can also freeze. If desired, add 1 cup of mini marshmallows just before serving. DO NOT freeze with marshmallows added. I have not made this with a food processor but I would think you could also make this with a full size food processor. Yvonne Gorr

87: Make Ahead Mashed Potatoes 6 large potatoes boiled and mashed 1/8 of the large package cream cheese 1/4 cup sour cream salt and pepper Mix all ingredients together. Grease 9x13 baking pan. Pour potato mixture in pan. Cover and refrigerate or freeze. When ready to serve, heat oven to 350 degrees. Bake for 30 minutes, uncovered. If frozen, thaw before baking. | Watergate Salad | 2 small packages instant Pistachio pudding 2-16 ounce cans crushed pineapple 3 med containers Cool Whip 1 cup chopped pecans or walnuts Drain pineapple, keep pineapple juice. Mix pudding with pineapple juice. Stir to dissolve. Fold in Cool Whip. Stir in nuts. Refrigerate overnight.

88: 1 - 20 ounce can chunk pineapple in its own juice and undrained. 1 - 11 ounce can mandarin orange segments, undrained 2 bananas, sliced (do not peel or slice bananas till right before serving) 2 cups strawberries, sliced 1-1/2 cups green grapes, halved 1 cup fresh or drained, frozen - blueberries 1- 3-1/2 ounce pkg instant vanilla pudding 1/4 to 1/2 cup chopped pecans. Drain pineapple and mandarin orange segments, reserving liquid in small bowl. Combine all fruit (except bananas) in a large bowl. Mix pudding with reserved fruit liquid until well combined and slightly thickened. Fold into fruit. Refrigerate till ready to serve. Right before serving slice bananas and mix them into fruit mixture. | Resort Fruit Salad

89: 1 head Romaine lettuce, tore into bite-size pieces 1-1/2 pints strawberries, sliced 1 red onion, sliced into bite-size pieces In a clear, glass bowl layer lettuce, strawberries and onion, ending with strawberries. Cover bowl tightly and refrigerate for at least 3 hours. Dressing 3/4 cup light mayonnaise (NOT Miracle Whip) 5 Tablespoons sugar 1 Teaspoon Poppy seeds 1/4 Teaspoon garlic powder 1/3 cup whipping cream (Do NOT WHIP) 1 Teaspoon lemon juice Combine all ingredients and mix well. Just before serving pour over salad and toss lightly or serve dressing on the side. | Strawberry Salad

90: 1 package frozen hash brown potatoes, thawed 1/2 medium onion chopped 1 stick butter 1 can cream of mushroom soup 1 - 8 ounce container sour cream 8 ounce package shredded sharp cheddar cheese Salt and pepper to taste 2 cups crushed Corn Flakes cereal Spread thawed hash browns in a greased 9 x 13 baking dish. Sprinkle with salt and pepper. Melt butter in sauce pan or in microwave. Add cream of mushroom soup, sour cream, onion and grated cheese and mix together well. Spread soup mixture on top of potatoes. Sprinkle top with crushed Corn Flakes. Bake for 45 minutes to an hour. | Cheesy Hashbrowns | Preheat oven to 350 degrees | Side Dishes | A note from Terri abut both Hasbborwn recpies I sues shredded hash browns rather than cubes or chunk style.

91: 4 cups frozen hash browns 1 medium onion chopped 1/3 cup milk 1 can cream of celery soup 1 small package cream cheese 1 cup shredded cheddar cheese 8 oz container sour cream Place frozen hash browns in a greased 8 inch casserole dish. Sprinkle a layer of onions over hashbrowns. Heat and mix together milk, soup and cream cheese. Pour over hash browns. Bake covered for 1 hour. Remove cover. Add cheddar cheese. Bake 15 minutes longer until cheese is melted. Add sour cream right before serving for an added kick. | Cheesy Hashbrowns 2 | Preheat oven to 350 degrees | A note from Terri - I use shredded hashbrowns rather than the chunks or cube style for both of these recipes.

92: Crock Pot Mashed Potatoes 5 pounds potatoes, peeled and quartered 2 (3 ounce) packages cream cheese, softened 1 cup sour cream 2 Teaspoons onion powder 1 Teaspoon salt 1/4 Teaspoon garlic powder 1/4 Teaspoon white pepper (can use black pepper if you don't have white) 2 slightly beaten egg whites 3 Tablespoon butter Preparation: Cook the potatoes in a large pot of salted, boiling water until they are tender, about 20 minutes. Drain well and return to dry pot. Shake over low heat for about 1 minute. Mash potatoes until there are no lumps. Use a hand mixer to beat in cream cheese, sour cream, onion powder, salt, garlic powder, pepper and egg whites. | Place potatoes in a greased 9x13 baking dish. Melt butter and drizzle over potatoes. Cool for 20 minutes, cover and refrigerate up to 3 days. Take potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crock pot. Cover and cook on low heat for 3 hours, stirring once or twice. | If necessary they can be held for an additional 30 minutes or more. Serves 15.

93: Quantity to serve 22 | 7-1/2 pounds potatoes 3 (3 ounce) packages cream cheese, softened 1-1/2 cup sour cream 3 Teaspoons onion powder 1-1/2 Teaspoon salt 1/4 + 1/8 Teaspoon garlic powder 1/4 + 1/8 Teaspoon white pepper 3 slightly beaten egg whites 4-1/2 Tablespoons butter

94: Alma Spallinger was born in Stratford, Wisconsin on April 2, 1898. On December 31, 1921 she married Frederich Gorr. Together they had 4 children, Melvin, Marion, Harold (Harry, my dad) and Carl. The following are some of my most treasured memories of both my Grandmother and my Grandfather. Grandma always wore a dress and a full body apron. If she was at home, she had on an apron. While Grandma worked in the kitchen, you would find Grandpa sitting in a rocking chair in the kitchen, keeping her company and watching television. They had a black and white television on top of their refrigerator; just about unheard of in the 1960’s and early 1970’s. In fact I can’t think of anyone else I knew that had more than one television in their house and to think, they had one in the kitchen AND in the living room. Their favorite shows had to be Let’s Make a Deal that was on at noon Monday – Friday and Polkafest on Sunday morning. | Alma Spallinger Gorr These are the cherished memories of Terri (Gorr) Howard | Grandma and Terri 1957

95: In the summer, when I was old enough to ride my bike out of the neighborhood, I would ride to their house and at noon you would always find grandma in her rocking chair on the left side of the living room and grandpa in his rocking chair on the right side of the living room watching Let’s Make a Deal. You know I don’t think I ever saw either of them sitting in any other chair in that room and NEVER in each other’s chair. On the way to their house there is a big hill you can just coast down at Kiwanis Park that you had to (unfortunately) ride up to go home. Grandpa always found a way to fit our bikes in the trunk of his car and would drive us home after our visit so we didn’t have to ride up the hill. Grandma always got her milk from a milkman. It came in one quart, glass bottles. Whenever she opened a new bottle of milk the first thing she did was pour the cream off the top to save it and put in their coffee. One incident with milk that I will never forget involved Pam, Jeff, and myself and my cousins Linda, Susie and Cindy. We were enjoying a nice lunch at Grandma and Grandpa’s; maybe it was a special occasion, maybe it was just lunch. Anyway, with the meal we were all served milk. It ended up that all of us drank sour milk because we all thought the little chunks floating in our glasses was just some of the cream that hadn't been skimmed off the top. Grandma felt so terrible when she figured out that we all drank sour milk instead of saying anything about it.

96: Grandma and Grandpa Gorr always had candy in her house and Grandpa always made sure he had pockets filled with candy when they came to visit. You knew you'd get a handful of candy from Grandpa whenever he walked in the door. One day several years ago, Pam and I were at a store and saw a bag of the orange slice gum drop-type candies that we remembered having at their house. Oh my, they were so sweet. I don’t think either of us has tried any of those since. Grandma Gorr also gardened. I remember visiting them in the spring, before it was too warm to plant anything outside and there on the back porch would be containers of tomato plants waiting for it to warm up enough to be transplanted outside. Grandma had raspberry bushes in her yard and I remember helping her pick raspberries to make a raspberry pie. It didn't matter if we got a lot of berries or not - in my book it was just fun to be outside with Grandma. Grandma had a jar hanging under her cupboard that she kept her sugar in (I have that jar, even though I have no place to hang it). She kept her teaspoons in a water glass. Probably the simplest and yet, most poignant memory I have of my Grandma and Grandpa Gorr was the way they always walked out of the house with you when you left them after a visit and as you drove away down their driveway, they would stand in the driveway and enthusiastically wave goodbye to you. When I close my eyes I can still see those two wonderful people standing there by their house waving goodbye to me and wishing me a safe ride home.

97: Baked Beans | 1 small package navy beans (approximately 2 cups) 1 pound bacon 3/4 cup ketchup 1/3 cup dark molasses 1 Teaspoon dry mustard 1 small onion, diced 1 cup brown sugar Salt and Pepper to taste Soak* beans over night in water. Make sure water is always at least 2 inches above beans. Do not cover bowl tightly but you can place a paper towel or hand towel over bowl to keep out dirt. The next day, drain beans and rinse them well. | Alma Gorr | Cut bacon into bite size pieces. DO NOT FRY BACON. Add bacon to pre-soaked beans and cook on stove top in lightly boiling water for approximately 1-1/2 to 2 hours. Keep beans and bacon covered with water at all times. After cooking beans for 1-1/2 to 2 hours remove beans from stove top. DO NOT DRAIN BEANS. Combine remaining ingredients and add mixture to beans and bacon. Stir well. Bake in 350 degree oven uncovered for 2-1/2 to 3 hours. If you do not bake beans immediately after removing them from the stove top - it will be necessary to increase baking time by at least an hour and possibly longer. | QUICK SOAK METHOD* Rinse beans and put them in a large pot. To 2 cups of beans add 6-8 cups of hot water. Bring to a rapid boil for 2 minutes. Remove from heat. Cover tightly and let stand for 1 hour. Drain water and rinse beans. Continue preparation following stove top cooking instructions and then bake as directed.

98: 1 or 2 crushed / chopped garlic cloves 1/2 Teaspoon salt 1/4 Teaspoon pepper 1/4 - 1/2 cup butter 1/3 cup flour 1-2 cups cut up cooked chicken breast (cook by simmering in chicken broth). 1 cup heavy cream 2 Tablespoon white wine or cooking wine | Chicken Wild Rice Soup | 1/3 cup uncooked wild rice (or 1 can/package precooked wild rice) 4 cups chicken broth/stock 1/2 - 1 cup sliced fresh mushrooms 1/4 - 1/2 cup chopped celery 1/4 - 1/2 cup chopped carrot 1/4 - 1/2 cup chopped onion | Prepare rice (skip this step if using precooked rice). Wash rice by placing in a wire strainer, running cold water through it, lifting it with fingers to make sure it all cleaned thoroughly. Heat rice and chicken broth to boiling, stirring once or twice. Reduce heat. Cover and simmer till rice is cooked and tender - approximately 40 - 50 minutes. All preparations: Cook and stir mushrooms, celery, carrot, onion, garlic, salt and pepper in butter in a 3 quart sauce pan until celery / carrots are tender (about 6 minutes). Stir in flour. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in cut-up, cooked chicken, broth and rice. Heat to boiling, stirring constantly. Stir in cream and wine. Heat just till hot. DO NOT BOIL at this point. Great served in bread bowls or by itself. | Kaitlin Howard

99: Taco Soup Serves 6-8 | 1 pound ground beef 1/4 cup chopped onion 1-16 ounce can tomatoes with liquid 1-16 ounce can kidney beans with liquid 1-17 ounce can corn with liquid 1-8 ounce can tomato sauce 1 taco seasoning packet (size for use with 1 to 1-1/2 pounds of ground beef) 1 small avacado peeled and diced (if desired) For Garnish: sour cream, shredded cheddar cheese, corn chips | In a large soup pot, brown ground beef and saute' onion. Drain well. Add tomatoes, kidney beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Add avacado. Put soup on individual serving bowls garnish as desired.

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About This Mixbook

  • Title: Favorite Recipes for Nicole
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  • Published: almost 7 years ago