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Grandma Ruth's Cookbook

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Grandma Ruth's Cookbook - Page Text Content

1: Quiche Lorraine | 1-1/2 cups grated swiss cheese 8 slices crisp bacon, crumbled 1 unbaked 9” pie shell 3 eggs 1 cup heavy cream 1/2 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. dry mustard | Sprinkle cheese and bacon in pie shell. Beat remaining ingredients together and pour into pie shell. Bake in moderate oven (350) 45 minutes or until firm and browned. Serve warm. 6 servings. | 1 cup diced bacon 2 green onions, chopped fine (tops and all) 12 beaten eggs 1 3 oz. can mushrooms (stems and pieces but drained) 1 recipe of cheese sauce 2 T. butter Dried parsley leaves | To make cheese sauce, melt 2 T. butter, blend in 2 T. flour, tsp. salt, tsp. pepper. Add 2 cups milk gradually. Cook and stir over medium heat until bubbly and thick. Fold in 1-1/2 cups sharp cheddar cheese until melted. In a large skillet, cook diced bacon until crisp, add onions and cook for 1-2 minutes longer. Add eggs, scramble just until set. Fold the cooked egg mixture into the cheese sauce and add the drained mushrooms. You may also add 1 tomato chopped fine. Place in buttered 9x13” pan. Melt the butter and toss with crushed croutons, sprinkle over eggs, then sprinkle parsley over all. Bake uncovered 30 minutes at 350. Serves 10-12 | Fancy Egg Scramble | Egg Casserole | 1 dozen eggs, beat until frothy 1 lb. grated longhorn cheese 2 cans cream corn 2 cans diced green chilies 1 T. Worsteshire sauce 1 T. salt 1/2 tsp. pepper Mix together. Pour in large casserole. Bake at 325 for 1 hour and 15 minutes. | 1 (3 oz.) Jell-O, any flavor 2 cups sugar 2 cups boiling water 1 Qt. pineapple juice 1/2 cup lemon juice 3 cups water 1/2 oz. almond flavoring Mix and freeze until 2 hours before serving. Just before serving add 2 Qt. Ginger Ale or 7-UP. *This recipe came from Sue Sullivan. | WeddingPunch. | Pina Colada Punch. (1 Gallon) | 1 can cream of coconut 1 can pineapple juice 1 liter lemon lime soda 2 Qt. pineapple sherbet

2: 1 large can frozen orange juice 3 can water 2 large bottle of Gingerale bottle club soda 2 bottles of sparkling cider or 2 92 liter) bottles of 7-Up or Sprite. *This is nice with a Lime-Aid Ice Ring floating on top. *This recipe came from Sue Sullivan. | Punch | Boil a few minutes: 4 cups water 4 cups sugar Separately mix: 2-1/2 oz. frozen orange juice 2-1/2 oz. frozen lemonade 6 bananas Use blender to mush bananas and lemonade. In large kettle mix: 1 (48 oz.) pineapple juice and syrup above. then add the second mix and stir thoroughly. Fill gallon containers with mixture. Freeze For each gallon break into pieces in punch bowl. add 4 qt. 7-UP. No ice needed. *This recipe came from Sue Kinsler. | Banana Frappe Punch (1 Gallon) | 1 sm. pack orange Jell-O 1 sm. pack pineapple Jell-O 1 lg. can crushed pineapple 1 lg. cool whip 8 oz. cream cheese 2 jars jr. apricot baby food 1 cup water 3/4 cup sugar | Apricot Salad | Boil together pineapple, water and sugar. Pour over Jell-O. Fold in cream cheese and baby food. It will not be smooth. Place in refrigerator. When cool, add cool whip and fold. | Ambrosia Salad | Mix and chill: 2 cups pineapple 2 large oranges 1/2 cup green grapes 3 large bananas 1/2 cup coconut 6 oz. vanilla yogurt | Cherry Salad | 1 pack cool whip 1 lg. can crushed pineapple, drained 1 can Eagle Brand milk 1 can cherry pie filling 1 pack miniature marshmallows Mix together. Let set in refrigerator 3-4 hours. *This recipe came from Dee Harris and its excellent.

3: Cranberry Salad | 1 lb. cranberries 2 oranges 2 T. unflavored geletin 1 cup cold water 2 cups sugar | 1 cup water 1 cup nuts 1 cup diced celery 2 cup diced apples | Grind berries and oranges. Soak gelatin in water. Combine sugar and 1 cup water and cook 3 minutes. Add softened gelatin and berry mixture to water and sugar. Chill until partially set then add remaining ingredients. Chill until firm. | Combine: 1 small lime jello 1 cup boiling water Add and let sett: 1 can pineapple, not drained 1 cup cottage cheese 1/2 cup celery, chopped 1/2 cup walnuts, chopped Combine: 8 oz. cream cheese 1 T. Mayo 1 tsp. lemon juice Spread over top of set jello. *This recipe came from Mary Carrol. | Frosted Lime Salad | Strawberry Salad | Dissolve 2 packs or 1 large strawberry jell-o in 1 cup water. Add 2 packs frozen strawberries 1 small can crushed pineapple, drained 2 sliced bananas 1 cup chopped nuts Spread of mixture in 9x13 inch pan. Spread carton sour cream over top. Spread rest of strawberry mix on top. Set in refrigerator. | 1 pound bacon 1 large head iceberg lettuce - rinsed, dried, and chopped 1 red onion, chopped 1 (10 ounce) package frozen green peas, thawed 10 ounces shredded Cheddar cheese 1 cup chopped cauliflower 1 1/4 cups mayonnaise 2 tablespoons white sugar 2/3 cup grated Parmesan cheese | Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. | Seven Layer Salad

4: 2 can chicken broth 1/2 cup diced water chestnuts 1 T. cornstarch mixed with 2-1/2 T. cold water 1/4 cup chopped green onions 1 egg slightly beaten | Bring broth to boil and salt and chestnuts. Cook 1 minute. Stir in cornstarch and onions. Mix slightly. Remove from heat and slowly pour in egg stirring gently. | Chinese Egg Soup | 1 lb. smoked sausage, sliced thin 1 lg. onion, chopped 4 cups raw diced potatoes 2 cups water 1 tsp. salt 1 tsp. basil In a Dutch oven, fry sausage with onion. Add potatoes, water, salt, basil, parsley and pepper. Cook for 15 minutes. Stir in remaining ingredients. Heat thoroughly before serving. | 1 T. parsley 1/8 tsp. pepper 1 can (12 oz.) evaporated milk 1 can (14.75 oz.) creamed corn 1 can (15.25 oz.) whole kernel corn | Sausage Chowder | Tomato Bisque | 4 cup milk 3/4 cup dry bread crumbs 1/2 onion stuck with 6 cloves Sprig parsley 1/2 bay leaf | 2 cup cooked tomatoes 2 tsp. sugar 3 T butter 1 tsp. salt 1/8 tsp. pepper | Scald milk with bread cubes, onion and bay leaf. Remove onion. Rub through sieve. Heat tomato with sugar to boiling. Rub through sieve. Reheat milk mixture with butter, salt and pepper. Add tomato and serve with croutons. Garnish with whipped cream. | 1 T. butter or margarine, melted 1 T. flour 1 T. finely chopped onion 1 T. finely chopped celery 1 cup tomato juice 1/8 tsp. soda 1 cup milk 1 tsp. sugar salt and pepper Mix ingredients into saucepan and warm. | Tomato Soup For Two | 2 cups milk 1 can (14-1/2 oz.) diced tomatoes, undrained 1 pack (8 oz.) cream cheese, softened | 1/4 cup coarsely chopped fresh basil 1/2 tsp. salt 1/8 tsp. pepper | Place all ingredients in a blender, cover and process until smooth. Transfer to a large saucepan; heat through. | Oh-So-Easy Tomato Cream Soup

5: Barbara Bush Clam Chowder A Family Favorite | 3 slices bacon 1 cup chopped onion 1 (7-1/2 oz.) clams, save juice 1 cup cubed potatoes 1 can cream of celery soup 1-1/2 cup milk Pepper to taste | Cook bacon, drain (save drippings). Break bacon into pieces. Brown onion in bacon fat. Add clam juice and potatoes. Cover and cook over low heat until potatoes are done. Blend in all ingredients. Heat, do not boil. | Chilled Cucumber Soup | 1/4 cup oleo 4 cup cucumbers, chopped & peeled 1 cup chopped green onions 1/4 cup flour 4 cups chicken broth salt and pepper 1/2 cup half and half | In skillet combine oleo, cucumber, and onions. Blend flour into juices. Gradually add broth until thickens. Add salt and pepper to taste. Cover and simmer 10 minutes. Stir occasionally. Chill. In covered blender, blend until smooth. Strain. Stir in half and half. Pour into chilled bowls. Garnish with cucumber slices. | 6 tomatoes Rind & juice of orange 1 onion, sliced 1 carrot, sliced strip of lemon rind 1 bay leaf 6 peppercorns Method: Wash tomatoes, remove the cores and cut in half. Squeeze them gently to remove the seeds. Put tomatoes, onion and carrot in a saucepan with lemon rind, bay leaf, peppercorns and a good pinch of salt. Add stock to tomato mixture, cover and simmer about 30 minutes, or until the tomatoes are pulpy. work the mixture through a sieve or food mill and set it aside. Wipe out the pan, melt butter in it ans stir in the flour. Pour in tomato mixture, stir well and bring to a boil. Cut orange rind into fine strips, blanch it by cooking in boiling water for 5 minutes, drain and rinse well with cold water. Set aside. Add orange juice to the soup, with seasoning and sugar to taste. Just before serving stir in cream and orange rind. Serve at once. *This is one of Mark’s favorites! | salt & pepper 4 cups chicken stock 3 T. butter 3-4 T. flour sugar (to taste) 1/2 cup light cream | Tomato & Orange Soup

6: Hearty Lentil Soup | 1-1/2 lb. smoked ham hocks 1 lb. lentils 1 (28 oz.) can crushed tomatoes 1 (8 oz.) can tomato sauce 2 lg. onions, chopped 2 sliced carrots 1 head (6 cups) coarsely chopped cabbage | 2 cups sliced celery 1/2 cup parsley 2 tsp. salt 1/2 tsp. pepper 1 tsp. basil 2 bay leaves 2 Qt. water | In large kettle combine all ingredients. Bring to boil, cover, simmer 3-4 hours. Remove ham hocks and take meat off the bones. Return to soup. Soup can be frozen for future use. | 1 handful rice 1 lb. ground beef 1 egg 1 handful flour salt and pepper dash of cumin dash of garlic | Blend all ingredients. By hand shape into balls. Fill saucepan with water, bring to a boil. Drop in meatballs. Add small can tomato sauce, salt, pepper, garlic, cumin, peppermint leaf if available. Cook covered 30-45 minutes. Before serving add 1 can mixed vegetables. Cook again. Could use onion. | Meatball Soup | *This recipe came from Esther Garcia. | 2 cups milk 1 can (14-1/2 oz.) diced tomatoes, undrained 1 pack (8 oz.) cream cheese, softened | Place all ingredients in a blender, cover and process until smooth. Transfer to a large saucepan; heat through. | 1/4 cup coarsely chopped fresh basil 1/2 tsp. salt 1/8 tsp. pepper | Oh-So-Easy Tomato Cream Soup | 1/2 cup wild rice 1-1/2 cup water 1/2 lb. bacon cut in pieces 1/4 cup chopped onion 2 (10-3/4 oz.) cans of cream of potato soup (dilute with can liquid, milk, water) 1 Qt. milk 2-1/2 cup grated American cheese Combine rice and water. Cook on low heat 45 minutes. Drain. Fry bacon and onion, drain. Place soup and liquid in large pan. Stir in rest of ingredients. Stir until cheese melts. *One of Linda’s favorites! | Wild Rice Soup

7: 1/3 cup oil 3 T. cider vinegar 3 T. honey 1/2 tsp. dry mustard1/2 tsp. celery salt Process oil, vinegar, honey, mustard and salt in blender until smooth. Store in covered container in refrigerator. *Note: This dressing is delicious served over mixed greens or assorted chopped raw vegetables such as celery, carrots, cucumbers and broccoli florets. | Honey Dressing | Hot Bacon Dressing | 4-5 slices bacon 2 T. brown sugar 1/4 tsp. salt 1/4 cup chopped onion 1-1/2 T. vinegar 1/8 tsp. dry mustard dash paprika Fry bacon until crisp; drain and crumble. Reduce heat and to bacon drippings add sugar, salt, onion, vinegar, mustard and paprika. cook while stirring until mixture boils. Pour hot over greens. Add crumbled bacon and toss. Serve immediately. | 1 cup sugar 1/2 tsp. salt 1 tsp. dry mustard 1-1/2 tsp. paprika 1/2 cup vinegar 1-1/2 cup salad oil 1 tsp. grated onion 2 T. poppy seeds Mix sugar, salt, dry mustard, paprika and vinegar together. Mix thoroughly. Add oil gradually beating continuously. Add grated onions and poppy seeds. Beat to mix thoroughly. Makes 2-1/2 cups dressing. *This is Wes’ favorite dressing. | Poppy Seed Salad Dressing | Honey Dressing | Dressings | 1 T. dried parsley 2 tsp. celery seed 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. paprika 1/8 tsp. cayenne pepper 1/4 tsp. black pepper 1/4 tsp. salt 1 tsp. dill weed 1 tsp. dried minced onion Mix together. To make the dressing mix 2 T. of dry mixture with 2 cups of buttermilk and 2 cups of Mayo. *I make a multiple recipe of the dry mixture to fill a jar for easy dressing making later. | Ranch Dressing Mix

8: Curry Dip | 1 cup mayonnaise 1 cup sour cream 1 tsp. Maggi seasoning 1/2 tsp. soy sauce 1 tsp. curry powder Salt and Pepper Mix well and refrigerate. *Wes favorite. | 1 8oz. cream cheese 1/2 cup mayo 4 green onions, chopped 1 T. Bon Appetite Seasoning 1 T. Dill Weed 1 T. parsley Mix and chill. | Margaret's Special Dip | Spinach Dip | 2 packs frozen chopped spinach 1 can chopped water chestnuts 2 cups sour cream 1 cup mayo 1 Ms. Knorrs Vegetable Soup Mix 1/2 pack Good Season Italian Dressing Mix Mix ingredients and serve chilled. | Dips, Spreads, Seasonings, etc. | Cheese Jalapeno Spread | 7 oz. grated sharp cheddar cheese 2 cloves minced garlic 1 egg 8 oz. cream cheese 4 oz. jalapeno Jelly Mix and place in 6 or 7-inch spring form pan. Bake at 325-350 for 30-35 minutes. Spread 4 oz. jalapeno jelly on top. Serve with assorted cracker. | 2 T. dried basil 2 T. dried oregano 2 T. dried rosemary 2 T. dried marjoram 2 T. dried cilantro 2 T. dried thyme 2 T. dried savory Combine ingredients in a food processor. Blend for 1 minute or until desired consistency is achieved. | Italian Seasoning | 2 T. dried red pepper flakes 2 T. dried onion powder 2 T. dried parsley 2 T. dried coriander 2 T. garlic powder 2 T. black pepper 1 T. dried sage | 16 oz. jellied cranberry sauce 3/4 cup chili sauce 3 T. Worcestershire sauce 1 T. lemon juice 1/2 tsp. salt 1/4 tsp. pepper Add all ingredients. Cook until smooth. Use as base for chicken or hamburgers. | Cranberry Chili Barbecue Sauce

9: 16 qt. raw figs 6 lbs. sugar Enough water to cover sugar. Let sugar and water come to a boil. Add well washed and drained figs. Let cook until thick. Yields 9 Pints. *This recipe came from Theralee Chelette. | Fig Jam #1 | Espangnole Sauce | 1 slice bacon 1/3 cup chopped onion 1 small bay leaf 1/8 tsp. thyme leaves, crushed 1 can mushroom soup 1/3 cup tomato juice 1/3 cup water | In saucepan, cook bacon until crisp; remove and crumble. Cook onion with bay and thyme in drippings until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve over cooked meats, poultry, or vegetables. Makes about 2 cups. | 2 cups sugar per quart of figs Sprinkle sugar over well washed figs. Let set overnight or several hours. Cook in juice that forms during soaking period. Cooking time undetermined -- cook until figs are done and jice is slightly thickened. Stir often to prevent sticking. This is a wonderful recipe and it came from Theralee Chelette. | Fig Jam #2 | Lick-the-Bowl-Clean Hummus | 2 lg. sweet onions, thinly sliced 1/4 cup plus cup olive oil, divided 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained 1/4 cup plus 2 T. lemon juice 1/4 cup tahini 4 garlic cloves, minced 1/8 tsp. salt 1/8 tsp. pepper Baked pita chips or assorted fresh vegetables In a large skillet, saute onions in cup oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Transfer to a food processor; add the bans, lemon juice, tahini garlic, salt, pepper and remaining oil. Cover and process for 30 seconds or until smooth. Serve with chips. *Switch things up by substituting a can of cannellini or black beans for the garbanzo beans.

10: Roladen | 1 round steak, have butcher cut slices as thin as possible Trim off fat and cut steak in strips. Season with salt, pepper, garlic salt, etc. Lay a strip of bacon on each steak strip. Lay a few onions chopped on each. A little mustard adds flavor. Roll up and hold together with tooth picks. Brown on both sides and simmer in oven. Baste often. * This is the first time I have ever shared this recipe with anyone. | 1/8 (16 ounce) pack hot dogs 2-3/4 slices bacon, cut into thirds 1/3 cup packed brown sugar Preheat the oven to 350 degrees. Spread about 1/3 of the brown sugar in the bottom of a 9x13 inch baking dish. Slice each hot dog into 6 pieces and wrap each piece with 1/3 slice of bacon. Secure with toothpicks. Arrange half of the bacon wrapped dogs in a single layer over the sugar in the baking dish. Sprinkle another 1/3 of the sugar over them. Top with another layer of bacon dogs, followed by the remaining sugar. Cover the dish with aluminum foil. Bake for 45 to 60 minutes in the preheated oven, stirring a few times. Once the bacon is crisp, remove the dish from the over and transfer the contents to a slow cooker. Set on high for about 10 minutes and then set to low to keep warm while serving. | Sweet Bacon Dogs | Burritos | Cubed chicken or turkey 8 oz. cream cheese 1 can chili beans 7 oz. green chilies 2 T. chili powder 1 small can ripe olives Flour tortillas Heat and mix ingredients and fill tortillas. *We used this recipe in our motor home. | 3-1/2 cup water, divided 1 tsp. salt 1-1/4 cup corn meal Heat 2-1/2 cups water and salt to boil. Mix corn meal with extra water. Add to boiling water, stirring constantly. Reduce heat and cook 5 minutes. Put in 9x5 loaf pan. | Mush | Cooked chicken Rice Chicken gravy Tomatoes Celery Pineapple Cheese, grated Nuts Coconut Chinese noodles Put in separate bowls. Let each person build their own haystack with what they like. | Chicken Haystacks

11: Chicken Tortilla Casserole | One day before boil whole chicken, remove bones and dice. Diced chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 can green chilies Preheat oven to 350. Mix the first five ingredients together in a bowl and set aside. Dip corn tortilla in hot oil just to soften and dry on paper towel. Layer tortillas and chicken mixture and top each layer with grated cheese. Repeat and end with layered cheese to melt on top. | 1/2 of a large onion, diced small 1 dz. corn tortillas Grated cheddar cheese | 2-3 cups cooked chicken, cut-up 1/2 cup chopped celery 1/2 cup chopped onion 2 T. margarine 1 jar cheese whiz or equal amount of grated cheese | 1 pack frozen chopped broccoli, cooked 2 cups cooked rice 1 can cream of chicken soup 1 cup milk Salt and Pepper | Saute celery and onion in margarine. Combine with broccoli and rice. Mix together soup, milk and cheese. Combine with rice mixture. Season to taste. Layer chicken on bottom of buttered baking dish. Pour remaining ingredients over chicken and bake at 350 for about 45 minutes. | Chicken Broccoli Rice Casserole | Homemade Noodles | 1 cup flour 1 egg 1 tsp. salt 1/2 egg shell full of milk Roll in lots of flour and add to boiling broth. Cook for 20 minutes. Dry for a long time. | This recipe came from my Momma. | 2 cups flour 3-1/2 tsp. baking powder 1 tsp. salt 1 tsp. butter 1 egg 3/4 cup milk Sift flour, backing powder and salt. Cut in butter. Add beaten egg and stir in milk. Mixture should be stiff. Drop in broth. Cook covered for 18-20 minutes. Do not peek. Add parsley if desired. | Dumplings | Chili Bake | 2 (1 lb each) cans chili and beans 1 pack cornbread mix 2 T. green peppers, chopped 2 T. chopped onion Heat chili. Prepare cornbread mix and add onions and peppers to it. Pour chili into casserole dish. Top with cornbread mixture. Bake at 375 for 20-25 minutes. This recipe doubles well.

12: Crab Cakes | 1/2 cup mayonnaise or salad dressing 1 large egg 1-1/4 cup soft bread crumbs (about 2 slices of bread) 1 tsp. ground mustard 1/4 tsp. salt 1/8 tsp. pepper 2 medium green onions, chopped (2 T.) 2 (6 oz.) cans crab meat, drained, cartilage removed and flaked 2 T. vegetable oil 1/4 cup dry bread crumbs Mix mayo and egg in medium bowl. Stir in remaining ingredients except oil and dry bread crumbs. Shape mixture into 6 patties, about 3 inches in diameter. Heat oil in 12-inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil over medium heat about 10 minutes, turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly. | 1/2 cup honey 1/2 stick oleo 1/4 cup mustard 1 tsp. curry powder Melt together and dip chicken and place on foil. Bake at 350 for 1 hour and 15 minutes, turning once. | Honey Baked Chicken | 2 T. butter or margarine 1 lb. skinless and boneless chicken breasts cut into strips 1 cup sliced celery 1 bunch scallions, trimmed and sliced 1 T. Angostura aromatic bitters 2 T. soy sauce 1 can (6 oz.) sliced mushrooms, drained 1 can (8 oz.) water chestnuts, drained and cut into slices 1 jar (4 oz.) pimiento, drained and diced 1 can (10-3/4 oz.) condensed golden mushroom soup In a large skillet, heat butter and brown chicken. Add remaining ingredients and simmer for 15 minutes, stirring occasionally. Serve spooned over rice, topped with crisp noodles, if desired. Yield: 4 servings. | Oriental Chicken | Pepper Steak | Brown in heavy skillet: 2 lb. round steak 3/4 tsp. tenderizer 3 T oil Simmer 45 minutes: 1 can consomme soup 3 T. corn starch 1/3 cup molasses 3 T. soy sauce 3/4 tsp. salt 1 tsp. garlic salt 1/2 tsp. ginger 2 tsp. lemon juice 20 minutes before serving add: 2 cups chopped celery 5 green onions with tops 2 bell peppers cut in strips Simmer and serve over rice. | Salmon Patties | 1 can salmon 1 cup whole-kernel corn, drained 2 eggs, beaten 1/4 cup ketchup 1/4 cup chopped onion Salt and Pepper to taste 1/3 cup cracker crumbs Combine all ingredients. Shape into patties. In skillet, brown on each side until golden brown. Serve on your favorite bread or bun. Makes 12 patties. *This recipe is very good.

13: Cook 7 oz. package of noodles Put layer in greased casserole Layer of Tuna (1 can in all) Cover with cracker crumbs Dot with butter and salt if needed. Put on remaining noodles, tuna and crackers. Pour on milk until you can see it. Do not cover with milk. Cover with cream of chicken or cream of mushroom soup. Last cover with crackers. Bake at 350 for 1 hour. *This recipe came from my Momma. | Tuna Noodle Loaf | 1 tsp. dried marjoram, crushed 1/4 cup parsley 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup grated parmesan cheese 10 oz. hot cooked pasta (vermicelli) In large skillet cook sausage, peppers, onion and garlic until meat is brown and veggies are tender. Drain off fat. Stir in cream, parsley, marjoram, salt and pepper. Bring to a boil, reduce heat. Cook and stir over medium heat for 6-8 minutes or until slightly thickened. Toss sausage mixture and parmesan with pasta until coated. Serve immediately. Makes 4 main dish servings *This recipe came from Charlene. | 1 lb. mild bulk port or Italian sausage 2 medium sweet red or green peppers, coarsely chopped 1 cup onion, chopped 1 cup light cream 1 clove garlic, minced | Pasta With Sausage | 2 whole broiler-fryer chicken breasts, halved, boned, skinned 12 T. butter, divided 4 T. Dijon mustard, divided 6 oz. pecans, finely ground 2 T. safflower oil 2/3 cup sour cream 1 tsp. salt 1/4 tsp. freshly ground pepper Place chicken between 2 pieces of wax paper. On hard surface with meat mallet or similar flattening utensil, pound to ” thickness. In small saucepan, place 8 tablespoons of butter and melt over medium heat. With wire whisk, beat in 3 tablespoons of mustard until well blended. Place pecans in shallow pan. Dip chicken, one piece at a time, first in butter-mustard, then in pecans, dredging to coat on all sides. In large fry-pan, add remaining butter and oil and heat to medium temperature. Add chicken and saute about 3 minutes on each side, or until brown. Remove to baking pan and bake in 200 degree oven about 20 minutes, or until fork can be inserted easily. Drain fry-pan and deglaze it with sour cream. Using wire whisk, add remaining mustard, salt and pepper. For each serving, place chicken over small portion of sauce. Makes 4 servings. | Pecan Chicken with Dijon Sauce | Oven Fried Chicken | 1 cup flour 2 tsp. salt 1/4 tsp. pepper 2 tsp. paprika 1/2 cup shortening (half butter) 1 cut up frying chicken Heat oven to 425. Mix flour, salt, pepper and paprika in plastic bag. Put shortening in 13x9x2 pan and place in oven to melt. Shake chicken pieces in bag to coat thoroughly. Place chicken, skin side down, in single layer in hot shortening. Bake 30 minutes. Turn skin side up and bake another 30 minutes or until chicken is tender.

14: 1/2 lb. hamburger 1 cup milk salt & pepper 1 1/2 cup bread crumbs 1 cup flour, seasoned 1 cup mushroom soup 1 cup beef gravy Mix first 3 ingredients. Pat into 9x13” pan. Refrigerate overnight. Cut into serving pieces. Dip in flour and brown. Spread half of soup on bottom of baking dish. Lay mean in gravy. Top with rest of gravy. Bake at 350 for 1 hour. Makes 6 servings. | Poor Man Steak | Sausage Souffle | 1 lb. sausage 6 slices bread, crust and all cubed 1/4 cup grated cheese 1 T. dry mustard 1/2 tsp. salt 4 eggs 2 cups milk | Brown sausage and drain. Add bread, cheese, mustard, and salt. Beat eggs with milk. Mix together and pour into 10x6-1/2” casserole. Set in refrigerator over night. Bake at 325 for 45 minutes covered with foil and 15 minutes uncovered. Serves 4-6 *This recipe came from Margaret Headley. | Skillet Enchiladas | 1 lb. ground beef 1 medium onion, chopped 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted 1 can (10 oz.) enchilada sauce 1/3 cup milk 1 to 2 T. canned chopped green chilies Vegetable oil 8 corn tortillas 1-1/2 cups (10 oz.) finely shredded cheddar cheese, divided 1/2 cup chopped ripe olives In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over the beef mixture, spoon in some of the mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas. | For Dumplings Mix: 2 cup flour 4 tsp. baking powder 1/2 tsp. salt Cut in 2 T. oleo Add 1 cup milk and drop in tomato mix. Cover and cook 20 minutes. *Linda loves these! | Bring to a boil: 2 cans tomoatoes 1 grated onion 2 T. butter 2 tsp. basil 4 tsp. sugar salt & pepper | Tomato Dumplings

15: 2 cans (3 oz. each) whole green chilies 8 oz. jack or cheddar cheese 3 eggs, separated 1 bottle (8-1/2 oz.) chunky taco sauce 1 can (10 oz.) refrigerator big flaky biscuits 1/4 tsp. salt Cut whole chilies lengthwise to make 10 pieces. Remove seeds and ribs. Rinse and drain. Cut cheese into 10 pieces approximately 3 x 1/2 x 1/2 in size. Wrap each piece of cheese with chili. Separate biscuit dough into 10 biscuits. Press each piece into 5-inch circle. Place one chili wrapped piece of cheese on each biscuit circle. Fold dough over piece of cheese and pinch to seal. Form each into a finger-shaped roll. Place seamed side down on greased baking sheet. Bake at 375 for 10-12 minutes or until light golden brown. While rolls are baking prepare topping. Topping: In small bowl beat egg whites until stiff. Fold in lightly beaten egg yolks, just until blended. Fold in salt. Spoon mounds of topping over each partially baked roll, covering each completely. Return to oven and continue baking for 12-15 minutes or until golden brown. In small saucepan, beat taco sauce. Spoon over baked rellenos. Yield: 10 servings. *This recipe is fantastic! | Puffy Chili Rellenos | Special Burritos | 8 oz. cream cheese 1 can chili without beans 7 oz. can green chili salsa 1 T. chili powder 1 small can sliced ripe olives Cubed & cooked turkey or chicken 8-inch flour tortillas Put cream cheese, chili, salsa, ripe olives and chili powder in top of double boiler. Heat until cheese is melted. Mix in cubed cooked turkey or chicken. Spoon some of the mixture onto flour tortilla. Fold in sides; roll up from bottom to enclose filing. Wrap in plastic wrap and put in Zip-lock bags. Store in freezer. To serve, unwrap and heat in microwave or regular oven. | Wash potatoes thoroughly, slice and spread about a third into casserole which has been sprayed with Pam. Add chopped onion, dill, salt and pepper to taste. Add butter pieces placed over potatoes. Make 3 layers. cover and bake in oven at 350 for about an hour. Potatoes should be soft when checked with a fork or thin knife. You can use a flat 9x13” pan and not make layers. Use foil to cover. | New potatoes Onion, chopped Dill Weed Salt & Pepper Butter | Dill Potatoes | Side Dishes

16: 2 lbs. sliced carrots 1 small green pepper 1/2 small onion, sliced Boil carrots with salted water. Cool. Layer with onion and pepper slices. Cover with marinade. Refrigerate. Remove onion and pepper before serving. Marinade: 1 can tomato soup 1/2 cup salad oil 1 cup sugar 3/4 cup vinegar 1 tsp. mustard 1 tsp. Worcestershire sauce Salt & Pepper Beat and hat. *This recipe came from Theralee Chelette. | Carrots | Peel and boil 1 eggplant until soft. Drain and mash. Add: 1 cup oatmeal 1 onion 1 garlic button 2 eggs 2 T. flour Salt to taste Drop by spoonfuls on hot oiled griddle until light brown on both sides. Put in baking dish with 2 bay leaves on top. Slice onion on each patty. Dissolve boullion cube in 1 cup hot water. Pour over. Dot with butter. Bake until almost dry. *This recipe came from my Momma. | Eggplant | 2 cans (10-3/4 oz. each) condensed cream of potato soup, undiluted 1 cup (8 oz.) sour cream 1/2 tsp. garlic salt 1 pack (2 lbs) frozen hash brown potatoes 2 cups (16 oz.) shredded cheddar cheese 1/2 cup grated parmesan cheese In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well. Pour into a greased 13x9 inch baking dish. Top with parmesan cheese. Bake at 350, uncovered, for 55-60 minutes or until potatoes are tender. Yields 12-16 servings | Hash Brown Casserole | Limelight Vegetable Mold | 1 6oz. pack lime jello 2 cups sour cream 2 cups shredded carrots 2 cups diced celery 1/4 cup chopped pimento Early in day. Dissolve Jello in 1-1/2 cup boiling water. Chill until consistency of egg white. With electric beater on low speed beat 1 minute. Fold in other ingredients. Pour into mold. Chill until firm. | 1 lb. carrots, peeled and sliced 4 T. butter 1/2 tsp. sugar salt and pepper 1 T. whipping cream 1 T. Madeira Combine carrots, butter, sugar, pepper and salt in saucepan. Add water to cover. Bring to a boil then reduce heat and simmer until carrots are tender. Drain liquid. Put in blender. Add cream, Madiera and remaining butter and puree until smooth. Season with salt and pepper. | Pureed Carrots

17: 1 tsp. canola oil 1 egg, beaten 8 bacon strips, chopped 1 cup chopped fresh mushrooms 8 green onions, thinly sliced 3 cups leftover cooked rice 1 cup bean sprouts 1 cup frozen peas, thawed 1/4 cup reduced-sodium soy sauce In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. when egg is completely cooked remove to a plate, set aside. In the same skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 T. drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean spouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through. *This recipe is excellent. | Fried Rice | Ruth's Beef Jerky | 1-1/4 cup soy sauce 1 T. Worcestershire Sauce 1/4 tsp. Fresh pepper 1/8 - 1/4 tsp. dried garlic 1/2 tsp. dried powdered onion 1/8 tsp. fresh nutmeg 1/8 - 1/4 tsp. ground ginger Remove fat from meat. Cut meat across grain 1/8 to 1/4 inch thick. (Thaw slightly if cutting meat yourself) Mix ingredients and pour over meat. Distribute marinade well through meat. Refrigerate, covered, five hours or more. Place on trays in single layers. Dehydrate five hours. Watch! Yields six oz. | Special Cole Slaw | Mix in large bowl and set aside: 1 Pack coleslaw 1 tsp. accent 8 green onions Mix, cool and set aside: Brown in 1 T butter 8 T. slivered almonds 2 T. Sesame seeds Mix and set aside: 4 T. sugar 3/4 cup salad oil 6 T. rice vinegar 1 T. salt Pepper to taste When ready to serve break 2 packs of Top Roman over slaw mixture. Add almond mix. Toss with dressing. | 3 to 4 cup zucchini cooked and drained 1 cup sour cream 1 can cream of chicken soup 1 grated carrot 2 T. grated onion, sauteed in butter Mix all together. Butter baking dish. Sprinkle stuffing mix (4-5 oz.) in bottom of dish. Spoon on zucchini mixture. Top with layer of cheese. Top with layer of stuffing mix. Bake at 350 for 30 minutes. *This recipe came from Jean Phillips. | Zucchini Casserole | Yorkshire Pudding | 1-1/2 cup flour 3/4 tsp. salt 3 well beaten eggs 1-1/2 cup milk Mix altogether. Pour 3/8 cup dripping from roast into shallow pan. Pour the batter over the drippings. Bake at 400 for 20-30 minutes. Serves 8. *This recipe came from Marina, straight from England.

18: Sweet Potatoes | Peel, slice and quarter 5 sweet potatoes into heavy iron skillet. Add: 4 cups white sugar 1 tsp. salt 2 sticks pure butter 1/4 cup water Cover. Bake at 375 for 1.5 hours or until tender. *This recipe is very rich, I cut the sugar to 3 cups and the water to 1/8 cup. | Banana Bread | 1 cup mashed bananas (approximately 3) 1 stick melted oleo 1 cup sugar 2 eggs 2 cup flour 1 tsp. baking soda 1/2 tsp. salt 1 cup nuts Mix all ingredients together. Bake in greased loaf pan at 350 for 1 hour. This recipe came from Marina. | 2 cups raisins 2 cups water 2 tsp. baking soda 1 cup sugar 2-2/3 cup flour 2-1/4 Tbl. Shortening 1 tsp. salt 1 egg 1 tsp. vanilla Save 4 #2 vegetable cans. Grease the cans. Cook raisins in water. Add baking soda. Cool. Mix the rest of the ingredients thoroughly. Add raisin mixture. Bake in cans for 1 hour at 350. | Boston Brown Bread | 1 cup sugar 2 T. Shortening 2 eggs 3 bananas, mashed (about 1-1/2 cups) 1/2 tsp. vanilla 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt 3 T. sour milk In large bowl cream together the sugar, shortening and eggs. Add the mashed bananas and vanilla and mix. Stir in the flour, baking soda, baking powder, salt and milk. Pour batter into 2 greased (1 lb. size) coffee cans or in a greased loaf pan. Bake at 350 for about 1 hour. | Another Banana Bread | 2 cans (10 biscuits each) Pillsbury Refrigerated Buttermilk or Country Style Biscuits 2 cusp seasoned croutons, finely crushed 1/4 cup margarine or butter, melted Heat oven to 375. Lightly grease a 9” ring mold. Separate dough into 20 biscuits. Dip each biscuit in margarine, then in crusted croutons. Stand on edge around prepared pan. Bake at 375 for 25 minutes or until golden brown. Remove from pan. Serve warm. Yields 10 servings. | Crispy Biscuit Ring

19: 10 oz. can Hungry Jack Refrigerated Big Flaky Biscuits 1 egg, beaten 2 Tbl. sesame seeds Heat oven to 400. Separate dough into 10 biscuits. Place biscuits on ungreased cookie sheet. Roll or press into thin ovals. Rush with beaten egg. Sprinkle each with about tsp. sesame seed. Bake at 400 for 8-10 minutes or until light golden brown and crisp. Serve warm. Yields 10 biscuit breads | Armenian-Style Biscuit Breads | 6 slices of bread, broken up 4 eggs 1 quart milk 3/4 cup sugar Salt Cinnamon Vanilla Raisins or cranberries Set in pan of water Bake at 350 for 1 hour. *This recipe came from my Momma. | Bread Pudding | Carrot Bread | 3 cups sugar 2 cups salad oil 6 large eggs, beaten 1 cup buttermilk 6 cups pastry flour 2 Tbs. baking powder 4 tsp. cinnamon 1/2 tsp. salt 1 Tbs. baking soda 6 cups carrots, grated raw, unpeeled 2 cups walnuts, chopped Blend sugar, oil, eggs and buttermilk. Blend four, baking powder, cinnamon, salt and baking soda. Add flour mixture to sugar mixture. Stir in carrots and nuts. Pour into 3 well-greased bread pans. Bake at 325 for one hour or until a toothpick inserted in the middle comes out clean. | Combine: 2 cups Bisquick baking mix 2/3 cup milk 1/2 cup shredded cheddar cheese Beat with a wooded spoon for about 30 seconds. Spoon mixture onto greased cookie sheet. Smooth tops down with spoon. Bake at 450 for 8-10 minutes. Combine: 1/4 cup butter or margarine, melted 1/4 tsp. garlic powder Pour mixture over hot biscuits. | Cheddar Bay Biscuits | Cinnamon Monkey Bread | 4 tubes (7-1/2 oz. each) refrigerated 1/2 cup sugar 2 tsp. ground cinnamon 1/2 cup butter or margarine, melted 1/2 cup packed brown sugar Cut each biscuit into four pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon-sugar. Arrange evenly in a greased 10” fluted tube pan. Sprinkle with remaining cinnamon-sugar. Combine butter and brown sugar; pour over the top. Bake at 350 for 35-40 minutes or until brown. Cool for 5 minutes before inverting bread onto a serving platter. Yield 1 loaf

20: 2 eggs, beaten well 1 cup milk 1-1/2 sticks of butter, melted 2 cups biscuit mix 2 heaping Tbls. Cornmeal 1/2 tsp. baking soda 1 cup sugar Beat eggs well. Melt butter and allow to cool; add to beaten eggs and milk; mix well. In separate bowl, mix together the biscuit mix, cornmeal, soda and sugar. Fold this into the first mixture. Pour batter into a well-greased 9x13” baking pan. Bake at 350 for 25-30 minutes. Recipe may be halved and baked in a greased 8x8” pan. | Corn Bread | Cranberry Nut Bread | 2 cups flour 1 cup sugar 1-1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1/4 cup shortening 1 tsp. grated orange peel 3/4 cup orange juice 1 well-beaten egg 1 cup fresh cranberries 1/2 cup nuts, chopped Put mixture into a greased and floured loaf pan and bake at 350 for about an hour. Cool, wrap and store in refrigerator or freezer for future use. | Fruited Drop Biscuits | 2 cup flour 3 tsp. baking powder 1/2 tsp. salt 1/4 cup shortening 1-1/4 cup milk Sift dry ingredients together. Cut in shortening and add milk. Drop by spoonfuls into muffin tins. Add jelly on top. Drop another spoon of biscuit dough on top. Bake at 450 for 12 minutes. | 2 pkgs. Refrigerated biscuits 1/4 tsp. dry mustard 2 Tbls. cream or milk 1/4 lb. grated cheddar cheese Poppy seeds or sesame seeds Place biscuits in a circle in ungreased pan, overlapping one over the other, until all biscuits have been overlapped, with five in center of the ring. Mix dry mustard, cream or milk and cheddar cheese; sprinkle over biscuits. Sprinkle with seeds. Follow directions for baking on package. | Gas House Cheese Biscuits | 1/2 cup honey 1/2 cup oleo 1/2 cup brown sugar 1/2 cup coconut 1 cup frosted flakes 1 partially sliced sheep-hearders bread Melt honey and oleo together. Drizzle the dry ingredients over loaf then drizzle honey mix over top and heat in over on aluminum foil until warm clear through. Bake at 350 until warm. | Honey Bread | 2 cup flour 1/2 tsp. salt 1/2 tsp. cream of tartar 2 Tbl. sugar 4 tsp. baking powder 1/2 cup shortening 2/3 cup milk Sift together dry ingredients. Cut in shortening. Add milk gently until dough follows fork. Knead 8 times. Roll. Cut. Bake at 450 for 12 minutes. | Super Biscuits

21: 2 cup sugar 1 cup oil 3 eggs 1 jar junior size baby prunes (plum will do) 2-1/2 cup flour 1 tsp. cinnamon tsp. nutmeg 1 tsp. baking soda 1 tsp. salt 1 cup buttermilk cup chopped nuts Stir sugar and oil. Add eggs and prunes. Sift dry ingredients together. Add alternately with buttermilk. Bake in large greased and floured pan at 350 for about 1 hour. | Prune Bread | Pumpkin Bread | 3-1/2 cup flour 3-1/2 cup sugar 2 tsp. baking soda 1-1/2 tsp. salt 1 tsp. nutmeg 1 tsp cinnamon 2/3 cup water 1 cup oil 4 eggs 2 cup pumpkin 1 cup nuts 1 cup dates or raisins Sift together flour, sugar, baking soda, salt, nutmeg and cinnamon. Mix Water, oil, eggs, pumpkin, nuts and raisins. Add the two mixtures together. Pour into a greased loaf pan. Bake at 350 for about 1 hour. *This recipe came from Ruth Byers aka The Sweeping Grandma. Note: Good if use 1 box brown sugar (2-1/3 cup). Add rest white sugar. | Zucchini Bread | 3 eggs, beaten 1 cup oil 2 cups sugar 2 cups grated zucchini 2 cups flour 1/4 tsp. baking powder 1 tsp. salt 2 tsp. baking soda 3 tsp. cinnamon 3 tsp. vanilla 1 cup chopped nuts Blend eggs, oil, sugar and zucchini. Sift dry ingredients together and add to first mixture. Add nuts and vanilla. Bake in 2 greased loaf pans or one greased large tube pan for 1 hour at 350. Invert and cool completely before removing from pans. | Put 2 cans fruit (1 can with juice) in 9x13” pan. Mix: 1 cup flour 1 cup sugar 1 tsp. salt Beat one egg, mix into dry ingredients until crumbly. Sprinkle on top of fruit. Drizzle 3/4 stick of margarine over top. Bake at 350 until done, about 1 hour. | Cake With Fruit

22: 8 | Apple Cake Place 4 cups sliced apples in bottom of greased 9x13-inch pan. Mix and sprinkle on apples: 1/2 cup sugar 1/2 tsp. cinnamon 1/2 cup chopped nuts. Mix together: 1 cup flour 1 tsp. baking powder 1 cup sugar 1/4 tsp. salt Combine 1 egg and half cup canned milk. Add dry ingredients and pour over apples. Sprinkle with half cup nuts. Bake at 350 for 1 hour, until apples are tender and top is crusty. | Apple Dump Cake Cream: 2 cups sugar 2 eggs 1/2 cup oil Mix then add to creamed ingredients: 2 cups flour 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. salt Mix then add to rest of ingredients: 1 can Cornstock Apple Pie Filling, cut in small chunks 1 cup nuts 1 tsp. vanilla Bake at 325 for about 1 hour. | Applesauce Cake Mix: 1 cup sugar 1/4 cup shortening 1/2 cup nuts 1 tsp. cinnamon 1 tsp. baking soda dissolved in 2 T. hot raisin juice 2 cups flour 1/4 tsp. salt 1 cup unsweeted chunk applesauce 1 cup cooked raisins 1/2 tsp. baking powder Add gumdrops dipped in flour. Cook until toothpick comes out clean. *This recipe came from my Momma. | Apricot Nectar Cake 1 cup apricot nectar 3/4 cup salad oil 1/2 cup sugar 1 pack lemon supreme Duncan Hines cake mix 4 eggs Add first 3 ingredients to cake mix. Mix just a little. Add 1 egg at a time mixing after each. Bake in greased, floured (angel food cake pan) at 350 for 1 hour or until cake is done. Glaze: Mix will be very smooth and thin. 1-1/3 cup powdered sugar 2-1/2 cup T. lemon juice 2-1/2 to 3 T. apricot nectar Put on cake while very hot and still in pan. Let set until cool enough to turn out. *This recipe came from Carol Zink and it is Excellent!

23: Banana Nut Cake Cream: 1-1/2 cup sugar 1/2 cup shortening 2 eggs Add: 4 T. sour milk 1 tsp. soda Mix: 3 mashed bananas 1/2 cup nuts 2 cups flour 1 tsp. vanilla Bake at 350 for 30-35 minutes. *This recipe came from my Momma. | Banana Oatmeal Cake 1/2 cup shortening 2 eggs 1-1/2 cup sugar 1-1/2 cup flour 1-1/4 tsp. soda 1 tsp. vanilla 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. cinnamon 1 cup quick oats 1-1/2 cup hot water 2 mashed bananas Soak oatmeal in hot water for 20 minutes. Combine and mix sugar, shortening and eggs. Add dry ingredients. Add vanilla, banana and oatmeal mix. Mix well. Bake in loaf pan at 350 for 25-35 minutes. *Nathan loves this one. | Carrot Cake 2 cups sugar 2 cups flour 3 cups grated raw carrots 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1-1/4 cup oil 1 cup nuts 4 eggs Mix sugar and oil. Add eggs and beat. Add dry ingredients, beat. Add carrots and nuts. Bake at 350 for 1 hour. Icing: 1 small pack cream cheese 1/2 box powdered sugar 1 tsp. cinnamon 1/2 stick oleo walnuts This recipe came from Betty Barker. | Cherry Cake 1/2 cup oleo 1 pack yellow cake mix 2 cans cherry pie filling Cut oleo into cake mix until it looks like cornmeal. Put 1 cup mix aside. Put rest in ungreased oblong pan ” up from the side. Pour pie filling over mix half inch from end of pan. Add some walnuts and rest of mix sprinkled on top. Bake at 350 for 50 minutes. | Chocolate Pizza 1 12 oz. pack Baker’s real semi-sweet chocolate chips 1 lb. white almond bark, divided 2 cups Kraft miniature marshmallows 1 cup crisp rice cereal 1 cup peanuts 1 6oz. jar red maraschino cherries, drained and cut in half 3 T. green maraschino cherries, drained and quartered 1/3 cup Baker’s angel flake coconut 1 tsp. oil Melt chocolate chips with 14 oz. almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto 2 greased 8 or 9” round cake pans. Top with cherries, sprinkle with coconut. Melt remaining 2 oz. almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm. Store at room temperature. Prep time: 15 minutes plus chilling time. | Dump Cake Put 1 yellow cake mix in 9x13” pan. Cover with medium can crushed pineapple. 1 can cherry pie filling. 1 cup oleo. Cover with pecans. Bake like a cake at 350 for 45 minutes.

24: Coconut Cake 1 pack yellow cake mix 1 pack vanilla pie filling 1-1/3 cup water 4 eggs 1/4 cup oil 2 cups Angel coconut 1 cup nuts Blend first 5 ingredients. Add coconut and nuts. Pour into 3 9” pans. Bake at 350 for 35 minutes. Frosting: 4 T. oleo 2 cup Angel flake coconut 1 8oz. pack cream cheese 2 tsp. milk 3-1/2 cup powdered sugar 1 tsp. vanilla Melt oleo in skillet, add coconut. Stir and cook on low until brown. Cream other ingredients. Add 3/4 cup coconut to mix. Spread. Add rest of coconut sprinkled on top of cake. | Coffee Cake Mix: 1 pack yellow cake mix 1 box vanilla instant pudding 3/4 cup butter flavored oil 3/4 cup orange juice 4 lg. eggs In a separate bowl, mix: 1/4 cup sugar 1/2 cup nuts 2 tsp. cinnamon Add the two mixture together. Bake in greased bundt or loaf pan at 350 for 50 minutes. *Note: If you can’t find buttery oil add 3 tablespoons butter to oil. *This recipe came from Virginia Castle. | Fruit Cocktail Cake 2 cups flour 1-1/2 cup sugar 1/2 cup shortening 1 tsp. baking soda 2 eggs 1 cup coconut Mix all ingredients and place in greased cake pan. Bake at 325 for 45 minutes. Top cake with brown sugar and pecans. Icing: 1 stick olie 1 sm. can milk 1 cup sugar Bring to boil. Cook 10 minutes on low heat. | Lemon Cake Iced In Pan 1 pack Lemon Velvet Cake Mix 1 pack lemon jello 3/4 cup oil 3/4 cup water 4 eggs Add dry jello to cake mix. Mix well then add oil and water. Beat until blended. Add egg one at a time and blend. Cake falls easy. Bake in glass pan at 350 for 40 minutes. Icing: 1/2 cup lemon juice 2 cups powdered sugar Blend together, mixture will be thin. When cake is done, prick holes gently. Dribble lemon mixture on top. Return to oven for 3-4 minutes. | Mayonaise Spice Cake Put 3/4 cup raisins in 2-1/4 cup cold water. Bring to a boil. Mix 1-1/2 cup may with 1-1/2 cup sugar. Mix 3 cups flour with 1/2 tsp. cinnamon, 3/4 tsp. cloves, 3 tsp. soda, 3/4 cup chopped nuts. Add dry ingredients to mayo mixture alternating with water raisin mixture to which 1-1/2 tsp vanilla has been added. Bake in 9x13” pan at 350 for 40-45 minutes. Frost with chocolate or caramel frosting. *This recipe came from Viola.

25: Italian Coconut Cream Cake Cream together: 2 cups sugar 5 egg yolks 1/4 lb. margarine 1/2 cup shortening Add: 2 cups flour 1 tsp. baking soda 1 cup buttermilk 2 cups shredded coconut 1/2 cups chopped pecans 1 tsp. vanilla Beat egg whites and fold into mixture. Pour into 2 or 3 round cake pans. Bake at 350 for 30-35 minutes. Icing: 8 oz. cream cheese 1/4 lb. margarine 1 box powdered sugar 1 tsp. vanilla. Mix well. *Icing covers 3 8-9” layers or 2 10” layers. | Jewish Coffee Cake For Filling, Mix Together: 1/2 cup chopped nuts 1/2 cup sugar 1-1/2 tsp. cinnamon Batter: 2 sticks oleo 1 cup sugar 3 lg. eggs 3 cups flour 1/2 tsp. baking soda 3 tsp. baking powder 1 full tub sour cream 1 tsp. vanilla Cream sugar, oleo and eggs one at a time. Add dry ingredients alternately with sour cream and vanilla. Beat well, mixture will be thick. Spread half of the batter in greased pan, then filling, then batter. Swirl the top. Bake at 360 for 45-60 minutes. *This recipe came from Marina. | Mandarin Orange Cake Mix: 1 Pack yellow cake mix 3/4 cup canola oil 4 lg. eggs 11 oz. can mandarin orange (use fruit and juice) Bake in 3 greased and floured cake pans at 350 for 15 minutes or until done. Cool 5 minutes. Frosting: 1 lg. Instant Vanilla Pudding to 20 oz. can pineapple and juice. Mix and fold into 9 oz. cool whip. Frost all layers and refrigerate. Decorate top of cake with mandarin oranges. *This recipe came from Judi Ferguson and it is Excellent! | Margaret’s Decorating Frosting 2 lb. powdered sugar 3/4 cup crisco 1/2 cup warm milk 1 tsp. vanilla 1 or 2 T. meringue Whip. Do not cover after decorating. Leave at room temperature. *This recipe came from Margaret Headley.

26: My Favorite Cake Grind 1 whole orange and 1 cup raisins, set aside 1 cup sugar 1/2 cup oleo 2 eggs 2 cups flour 1/2 tsp. soda 1/2 cup water 1/8 tsp. salt Mix ingredients together. Add orange mixture. Grease and flour cake pan. Special icing for cake: Heat 1/4 cup milk, don’t boil, add lump of butter, bit of salt and powdered sugar. This cake is better a day or two after making. *This recipe came from my Momma. | Orange Raisin Cake Juice 1 orange and add 1 cup sugar, set aside. Grate 1 orange and mix with 1 cup raisin, set aside. Mix: 1 cup shortening 1 cup sugar 2 eggs 1 cup sour milk 2 cups flour 1 tsp. baking soda 1/4 tsp. salt Add raisin mixture to mixed ingredients. Bake at 350 for 30 minutes. Cool for 15 minutes. Pour juice mixture over top. *This recipe came from Myrna. | Pound Cake 1 cup butter, room temperature 3 cups sugar 6 eggs 1 tsp. vanilla 1 tsp. almond extract (optional) 1 cup whipping cream 3 cups flour In a large mixing bowl, cream together butter and sugar on medium speed. Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and almond extract and continue mixing. Reduce speed to low and alternately add cream and flour. Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325, or until test done. | Raisin Cake Grind 1 cup raisins to equal 1 cup. Mix: 1 cup shortening 1-1/2 cup sugar 3-1/2 cup flour 2 eggs 2 T. milk 1 tsp. lemon flavor 1-1/2 tsp. cream of tartar 1-1/2 tsp. baking soda 1/2 tsp. salt Bake at 375 for 30 minutes or until cake bounces back when touched. *This recipe came from my Momma. | Ugly Duckling Cake 1 box (2 layer) yellow cake mix 1 can (16oz.) fruit cocktail in syrup 2-1/3 cups flaked coconut, divided 2 eggs, beaten 1/2 cup brown sugar 1/2 cup margarine 1/2 cup sugar 1/2 cup evaporated milk Heat oven to 325. Combine cake mix, fruit cocktail and 1 cup coconut; add eggs and beat at medium speed for 2 minutes. Pour into a greased 9x13” pan. Sprinkle with brown sugar. Bake for 45 minutes or until cake springs back when lightly touched. In a saucepan, bring margarine, sugar and evaporated milk to a boil and boil for 2 minutes. Stir in remaining coconut and spoon over hot cake.

27: Oatmeal Cake Pour 1-1/4 cup water over 1 cup oatmeal, cover and let stand for 20 minutes. Beat until fluffy: 1/2 cup oleo 1 cup sugar 1 cup brown sugar Add: 1 tsp. vanilla 2 eggs Mix: 1-1/2 cup flour 1 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg Add oats to creamed mixture. Add dry ingredients and mix. Bake at 350 for 50 minutes. Icing: 1/4 cup melted oleo 1/2 cup brown sugar 3 T. cream 1/4 cup nuts 1/4 cup coconut Combine ingredients and broil on cake until bubbly. | Pumpkin Cake Roll 3 eggs 1 cup sugar 2/3 cup cooked pumpkin 1 tsp. lemon juice 3/4 cup flour 1/2 tsp. salt 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1 cup finely chopped walnuts Filling: 1 cup powdered sugar 1/2 tsp. vanilla 2 packs (3oz. each) cream cheese 2 T. butter Beat eggs on high speed of mixer for 5 minutes; gradually beat in the 1 cup of sugar. Stir in pumpkin and lemon juice. In another bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold dry ingredients into pumpkin mixture. Spread butter evenly in a greased and floured 15x10x1” jelly roll pan. Top with chopped walnuts. Bake at 375 for 15 minutes. Turn out onto a clean tea towel that has been sprinkled with powdered sugar. Starting at narrow end, roll up towel with cake in it; allow to cool and gently unroll to spread with the filling. Filling: Combine powdered sugar with cream cheese, butter and vanilla; beat until light and smooth. Spread on pumpkin batter and roll up again. May dust roll with powdered sugar, if desired. | Triple Fudge Cake Heat oven to 350. Grease and flour pan. Cook 1 pack (4 oz.) chocolate pudding mix. Blend 1 pack Devil Food cake mix (dry) into the hot pudding. Pour into pan. Sprinkle top with half cup chocolate chips and half cup chopped nuts. Bake for 30 minutes. | Batter Pie Melt 1/4 lb. margarine in baking dish. Drain 1 qt. fruit and arrange in pan with margarine. Batter: 1 cup flour 1 cup sugar 1 cup milk 2 tsp. baking powder Mix and pour batter over fruit. Bake at 350 for nearly 1 hour.

28: Rave Review Coconut Cake Cake: 1 pack yellow cake mix 1 pack (3-1/2 oz.) instant vanilla pudding mix 1-1/3 cup water 4 eggs, room temperature 1/4 cup vegetable oil 2 cups coconut 1 cup chopped pecans Frosting: 4 T. butter, divided 2 cups coconut 1 pack (8oz.) cream cheese 2 tsp. milk 1/2 tsp. vanilla 3-1/2 cups confectioner’s sugar In large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-inch cake pans. Bake at 350 for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling. to make frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Yields 16-20 servings. *Excellent, Linda loves it! | Rich Gingerbread Preheat oven to 350 and butter a 9-inch round cake pan. Sift: 2 cups all-purpose flour 1-1/2 tsp. ground ginger 1 tsp. cinnamon 1 tsp. baking soda 3/4 tsp. salt 1/2 tsp. ground allspice Cream: 1-1/2 sticks (6 oz.) unsalted butter, softened 1/2 cup (packed) light brown sugar Beat into creamed mixture 1 egg, then 3/4 cup molasses. Add the dry ingredients and the milk in 5 parts, beginning and ending with the dry ingredients and beating after each addition just to mix. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Bake for about 50 minutes, until a tester inserted in the center of the cake comes out clean and the sides pull away slightly from the pan. Transfer to a rack to cool for 15 minutes before serving with the whipped cream. *Note: The gingerbread will keep for up to 1 week; wrap well and refrigerate. | Strawberry Cool Cake 1 pack (18-1/2 oz.) white cake mix, plus ingredients called for on package. 2 packs (3oz. each) strawberry gelatin 2 cups boiling water 2 cups frozen whipped topping Mix and bake cake according to package directions, using a 9x13-inch pan. Cool. Punch holes in top of cake with fork. Blend strawberry gelatin thoroughly into boiling water. Cool. Pour slowly over top of cake. Chill several hours until set. Before serving, frost with whipped topping. *Note: Any flavor of gelatin can be used in this recipe.

29: Tomato Soup Cake Cream: 3/4 cup shortening 1-1/2 cup sugar 2 eggs Mix then combine with creamed ingredients: 1 can tomato soup 3/4 cup water 1 tsp. baking soda Add: 3 cups flour 3/4 tsp. salt 3 tsp. baking powder 1-1/2 tsp. cinnamon 1 tsp. cloves 1-1/2 cups nuts 1-1/2 cup raisins Bake at 375 for 30 minutes or until when pressed with finger, no indent. *This recipe is one of Wes’ favorite! | Bits O’ Brickle Cookies 1 cup brown sugar 1 cup white sugar 1 cup margarine 1/2 tsp. salt 3 eggs, beaten 2 tsp. soda 2 tsp. cream of tartar 3-1/2 cup flour 1 tsp. vanilla 1 bag Bits O’ Brickle Mix all ingredients. Roll in small balls. Place on greased cookie sheet, flatten with sugar dipped glass. Bake at 350 about 10-13 minutes. | Cake Mix Cookies 1 package cake mix (you can use yellow, white or even chocolate) 1 cup chocolate chips 2 eggs 1/2 cup Hellmann’s Mayonnaise -- Do not use Salad Dressing or light mayonnaise 1/2 cup walnuts chopped, or pecans if you prefer Preheat oven to 350. Mix the dry cake mix with the chips and nuts. Add the eggs and mayo, mix until well blended. Batter will be stiff. Drop spoonfuls onto greased cookie sheets. Bake 10-12 minutes. Yields 4 dozen. Try variations of this. Using the chocolate cake mix with peanut butter chips and nuts. Or leave out the chocolate chips and just add the nuts for a pecan sandie type cookie. Add a tablespoon of apple pie spice, or cinnamon, or ginger for a spice type cookie. Experiment with different flavors to come up with a new one. This is my go-to cookie recipe and I love it! | Carrot Cookies Cream together: 1 cup cooked carrots, mashed 1 cup shortening 3/4 cup sugar 1 egg Mix, then add to creamed ingredients: 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. lemon flour Drop by teaspoon onto greased baking sheet. Bake at 400 for 10 minutes. Frost. Linda begs for these. | Chewy Oatmeal Cookies Mix: 1 cup flour 3/4 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 3/4 cup shortening, softened 1-1/3 cup packed brown sugar 2 eggs 2 cups oats 1 cup raisins Drop onto greased cookie sheet. Bake at 350 for 12-15 minutes. | Graham Cracker Pie Crust 1-1/3 cup graham crackers, crushed 1/4 cup sugar 1/4 cup butter Blend crumbs, sugar and butter. Press into 9 inch pie plate. Bake at 375 for 8-10 minutes. Cool.

30: Chocolate Bon Bons Melt in double broiler. 6 oz. chocolate chips 1-3/4 square bitter chocolate 1” square paraffin Reserve in pan and keep warm. Mix: 1 cup peanut butter 1 cup powdered sugar 1 cup finely chopped dates 1 T. butter 1 cup chopped nuts Mix until crumbly. Form balls and dip in chocolate mix. Place on waxed paper to cool. Chill or freeze. | Chocolate Chip Coconut Squares 1 stick melted oleo 1-1/2 cup graham cracker crumbs Press oleo and cracker crumbs int 9x13 inch cake pan. Pour over the crumb crust one at a time the following: 1 cup nuts 1 cup chocolate chips 1-1/3 cup coconut Pour 1 can of Eagle brand milk over the top. Bake at 350 for 25 minutes. | Chocolate Eclair 1/2 cup water 1/4 cup margarine salt 1/2 cup flour 2 eggs Bring first 3 ingredients to boil. Add flour stirring continuously until ball forms, about 2 minutes. Remove from heat. Add 1 egg and beat until smooth. Add second egg and beat again. Drop on ungreased sheet and press into oblong shape. Bake at 375 for 30 minutes. Cool, slit, fill and ice. Icing: Powdered sugar Cocoa Water | Chocolate Peanut Clusters Mix in heavy saucepan: 1 pack chocolate pudding mix (not instant) 1 cup sugar 1/2 cup milk 1 T. margarine Cook and stir to full boil. Lower heat and boil slowly 3 minutes. Take off heat. Stir in 1 cup salted peanuts. Beat until thickens. Drop on waxed paper. Makes 24 clusters. | Coconut Drop Cookies Cream: 1/2 cup shortening 1 egg 1 cup sugar 1 tsp. vanilla 1 tsp. orange rind Mix: 1/4 cup shredded coconut 2 cups flour 2 tsp. baking powder 1/4 tsp. salt Gradually stir dry mixture to creamed mixture. Drop by spoonful onto greased cookie sheet. Bake at 375 for about 12 minutes. Makes 3-4 dozen. *Linda loves this recipe. | Date Crumbles Cook in saucepan until thick and then set aside: 2/3 cup chopped dates 3/4 cup milk 1/2 cup sugar 1 T. oleo Cream: 3/4 cup oleo 1 cup sugar Add to creamed mixture: 1 cup flour 1 tsp. salt 2-1/2 cup quick oatmeal Press half mixture with hands. Cover with date mixture. Add rest of cookie mixture on top and press lightly. Bake at 375 for 25 minutes. Cut into bars while hot. *This recipe came from my Momma.

31: Chocolate Marshmallow Drop Cookie Cream: 1/2 cup shortening 1 cup sugar 1 tsp. vanilla Sift: 1-3/4 cup flour 1/2 cup cocoa 1/2 tsp. soda 1 tsp. salt Add sifted mixture alternately with half cup milk. Drop onto greased sheet. Bake at 350 for 8 minutes. Remove from over and place half of a marshmallow on each cookie. Return to oven for 2 minutes. Icing: 2 cups powdered sugar 5 tsp. cocoa 3 tsp. melted butter 1 tsp. oleo 4 T. cream *This is a family favorite. | Cowboy Cookies 3 cups flour 1 T. baking powder 1 T. soda 1 T. cinnamon 1 tsp. salt 1-1/2 cups soft margarine 1-1/2 cups sugar 1-1/2 cups light brown sugar 3 eggs 1 T. vanilla Beat margarine slowly, add sugars, egg and vanilla. Mix dry ingredients. Add margarine mixture to dry mixture. Add: 3 cups chocolate chips 3 cups old fashioned oats 2 cups flaked coconut 2 cups pecans or macadamia nuts Mix everything together. Drop by teaspoon full on ungreased cookie sheet. Bake at 350 for 10-12 minutes. *This recipe came from Laura Bush. | Divinity 2-1/2 cup sugar 1/2 cup water 1/2 cup corn syrup Combine and cook until it spins a thread. Pour half of it into the beaten whites of 2 eggs. Cook the other half to hard ball (crack). Pour into the egg white mixture and beat until creamy. Add 1 tsp. vanilla and chopped nuts. Drop from spoon on waxed paper. | Gingersnaps Beat until fluffy: 3/4 cup soft shortening 1 cup packed brown sugar 1 egg Add: 1/2 cup molasses Mix: 2 cup flour 1/4 tsp. salt 2 tsp. baking soda 1 tsp. ginger 1 tsp. cinnamon 1 tsp. cloves Add dry ingredients to wet ingredients. Chill. Roll mixture into balls. Roll the ball in sugar to coat. Place on ungreased cookie sheet and bake at 350 for 12-15 minutes. Makes 4 dozen. | Gooey Cookies Mix together: 1 box Duncan Hines butter cake mix. 1 egg 1/4 lb. oleo, melted 1 cup pecans, chopped Pat into 9x13” pan Topping: 8 oz. cream cheese 1 box powdered sugar 2 eggs, beaten Mix with electric mixer. Pour over cake before baking. Bake at 350 for 35-40 minutes. Cut and Cool. | Mock Lemon Pie 1 cup sugar 1 T. corn starch 1 scant tsp. cream of tartar 2 egg yolks, beaten 1 cup hot water 1 tsp. lemon extract Mix and cook until thickened. Add small lump butter. Egg whites for top. *This recipe came from my Momma.

32: Grandma’s Gingerbread 1/2 cup shortening 1/2 cup sugar 1 cup Grandma’s Molasses 2 eggs 2-1/2 cups all-purpose flour 1 tsp. salt 2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ginger 2 tsp. cinnamon 1/2 tsp. ground cloves 1 cup hot water Cream shortening with sugar, add molasses, eggs. Beat well. Sift dry ingredients; add alternately with water. Bake in greased 9” square, about 50 minutes at 350. | Karo Lace Cookies 1 cup flour 1 cup chopped flake coconut 1/2 cup packed brown sugar 1/2 cup clear sugar 1/2 cup margarine 1 tsp. vanilla Mix flour and coconut. Combine brown sugar and margarine in heavy saucepan. Bring to a boil, stirring constantly. Remove from heat. Blend in flour mixture then vanilla. Drop on foil covered sheet by tiny teaspoon full about 3” apart. Bake at 350 for 8-10 minutes. Cool until foil peels off. Place on paper towel. Makes 4 dozen. | Lace Cookies Mix: 1/2 cup white sugar 1/2 cup brown sugar 1 cup quick oatmeal 1/2 tsp. salt 1 T. flour 1 egg, well beaten 1/2 tsp. vanilla Put foil on cookie sheet. Put 1 tsp. cookie mix on foil. Press down a bit. Bake at 325 until golden brown. Cool. Peel cookies from foil. Store in tin to keep crisp. | Lemon Squares 1 cup butter 1/2 cup powdered sugar 2 cups flour Place flour and sugar in bowl and cut in butter as you would mix pie crust. Pat into 8x12 inch pan. Bake at 350 for 15 minutes. Grated rind of 2 lemons 4 eggs 2 cups sugar 4 T. lemon juice Beat together slightly the eggs, sugar, lemon juice and rind. Pour over top of hot crust. Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar after removing from the oven. Cool overnight or refrigerate for 4 hours. This is an important step before cutting.*This recipe came from Jean Williams. | Mexican Wedding Cookies 1/2 lb. butter or oleo 1/2 cup powdered sugar 2 cup flour 1 cup nuts 1 tsp. vanilla 1/2 tsp. salt Mix butter, sugar, vanilla and salt. Add flour and nuts. Shape into balls. Bake at 325 for 15 minutes. Roll in powdered sugar while still hot. | Molasses Sugar Cookies 3/4 cup shortening 1 cup sugar 1/4 cup molasses 1 egg 2 tsp. soda 2 cups flour 1/2 tsp. cloves 1/2 tsp. ginger 1 tsp. cinnamon 1/2 tsp. salt Melt shortening and cool. Add sugar, molasses, and egg. Beat well. Mix dry ingredients. Add to wet mixture. Chill. Roll in sugar. Bake at 375 for 8-10 minutes. *Wes and Brian love these.

33: Oatmeal Cookies 2 cups sugar 1 cup butter or margarine 2 eggs, beaten 1/4 cup molasses 1 tsp. vanilla 2-1/2 cups flour 1 tsp. baking soda, add to flour 1 tsp. salt 2 cups quick-cooking oatmeal 1 cup dates, ground up Cream sugar and butter. Add beaten eggs, molasses and vanilla; mix. Sift together flour, soda and salt; add along with oatmeal to creamed mixture. Mix in dates with hands and form into balls the size of walnuts. Place on cookie sheets, flatten with fork. Bake at 350 for 10-12 minutes. *This recipe came from my Momma. | Peanut Brittle (Wichita -- 1954) 2 cups sugar 1 cup white karo syrup 1/2 cup water 2 T. soda 2 cups peanuts (use raw peanuts if possible) Cook without stirring to soft boil. Add peanuts and stir constantly until golden brown. Remove from fire and add 2 tsp. soda. Stir well and spread on greased plates or tins. Should be spread as thin as possible. | Peanut Butter Chews Beat until creamy: 3 eggs 3/4 cup peanut butter 2 sticks margarine 3/4 cup brown sugar 1 cup white sugar Add: 1-1/2 cup flour 1/2 tsp. salt 1-1/2 tsp. baking powder 2 tsp vanilla 1 cup coconut Spread thin on cookie sheet. Bake at 350 about 20 minutes. Ice with powdered sugar icing. *This recipe came from Liz and it is excellent. | Peanut Butter Cookies Cream: 1 cup brown sugar 1 cup white sugar 1/2 cup shortening Add: 2 eggs 1 cup peanut butter Mix in: 1 tsp. soda in 1 T. water 1 tsp. vanilla 3 cups flour Roll into small balls and press with fork. Bake at 400 8-10 minutes. Makes 6 dozen. *This recipe came from my Momma. | Raisin Cookies Mix: 1 cup shortening 1-1/2 cup sugar 2 eggs 2 T. milk 1 tsp. lemon flavor 1-1/2 tsp. cream of tartar 1/2 tsp salt 1 cup chopped raisins Add: 3-1/2 cup flour 1-1/2 tsp. soda Drop onto greased cookie sheet. Press flat. Bake at 350 for 8 to 10 minutes. *This recipe came from my Momma. | Sugar Cookies Mix: 2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1 cup shortening 1-1/2 cup sugar 2 eggs vanilla Roll into balls and bake at 375 for 10-12 minutes. *Note: Banana, coconut or nuts can be added to this recipe. This recipe came from my Momma.

34: Thumbprint Cookies Cream: 1 cup soft shortening or half cup butter 1/2 cup brown sugar 2 egg yolks 1 tsp. vanilla Mix then add to creamed mixture: 2 cups flour 1/2 tsp. salt Roll into 1” balls. Drop in slightly beaten egg whites. Roll in chopped nuts. Bake at 350 for 5 minutes. Remove from oven and press thumb gently on top of each. Return to oven and bake 8 minutes. Place jelly into thumbprint. *This recipe came from Liz. | Frozen Maple Cream 4 egg yolks 1/2 cup maple or maple-flavored syrup 1-1/2 cups whipping cream 1/2 tsp. vanilla extract 1/2 cup chopped walnuts In a small mixer bowl beat egg yolks for 5 minutes or until thick and lemon-colored. In a small saucepan heat syrup just to a boil. Pour hot syrup in a slow thin stream into egg yolks while continuing to beat on low speed. Pour mixture back into saucepan. Stirring constantly over low heat, cook for 5 minutes or until slightly thickened. Remove from heat and cool completely. In a chilled bowl beat 1 cup whipping cream and vanilla until stiff. Fold whipped cream into yolk mixture with 1/4 cup nuts. Mound into six dessert dishes. Cover and freeze at least 4 hours or until firm. To serve, beat remaining 1/2 cup whipping cream and top each dessert with a dollop of whipped cream and a sprinkling of remaining nuts. Note: This dessert keeps well in the freezer and can be served without defrosting. Makes 6 servings. | Homemade Ice Cream 2-2/3 cups sugar 2 T. corn starch 1/2 tsp. salt 6 cups whole milk 4 egg yolks 2 cups evaporated milk 2 cups whipped cream 2 T. vanilla Combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until simmers. Simmer one minute over low heat. Set aside. Lightly beat egg yolk -- stirring slowly add 1 cup milk mix. Stir yolk mix into remaining milk mix. Cook and stir over low heat 2-4 minutes or until thickened. Stir evaporated milk, whipped cream and vanilla into whole milk. Cool to room temperature. Freeze... Makes 1 Gallon *This recipe came from Margaret Headley | Ice Cream 1 can Eagle Brand mil per pint of whole milk. Add extract flavoring and fruit as desired. *This recipe came from Clell and it is Excellent! | Quick Cherry Pie 1 can cherries 1 cup sugar 3 T. flour salt Bring cherries to boil. Add other ingredients to boiling cherries. Pour while hot into 8” pie crust. Bake at 400 for 15 minutes. | Cream Pie Filling 1 cup sugar 2 T. flour 2 egg yolks 1-1/2 cup milk Vanilla Salt Use any flavor filling, bananas, nuts, pineapple, etc. Use egg whites for top. *This recipe came from my Momma.

35: Frozen Passion Ice Cream 2 (28 oz) any flavor carbonated pop 2 or 3 cans Eagle Brand milk Pour into ice cream freezer and freeze. *I like to use 3 cans of Eagle Brand because it makes the ice cream rich. | My Favorite Ice Cream Dissolve 2 envelopes un-flavored gelatin in half cup milk. Stir in 1-1/2 cups scalded milk to dissolve. Add 2 cups sugar and 1-1/4 tsp. salt. Beat 4 eggs for 5 minutes then add to mixture. Add 1 cup cream. Add 1 pack instant pudding (any flavor). Add 4 tsp. flavoring of your choice. Pour mix in freezer. Fill freezer to within 2 inches of top with cream. Note: I slowly cook the egg mix in the scalded milk so I don’t serve raw eggs. | Apple Dumplings 2 Packs of crescent rolls (8 in each) 2 Granny Smith apples, peeled & cored into 8 slices 2 sticks real butter, melted 2 cups of sugar 1 can of Sprite Sprinkle of cinnamon Place one apple slice in each triangle, wrap and place in sprayed pan. Combine melted butter with sugar and pour over wrapped apples in pan. Pour Sprite over all ingredients. Sprinkle with cinnamon. Bake at 300 for 45 minutes. turn off over and leave dumplings for another 15 minutes. Remove and enjoy. Makes 16 servings. This is a family favorite. | Basic Sweet Dough 2 cups milk, scalded 1 cup sugar 1 tsp. salt 1/2 cups butter 3 eggs, well beaten 2 envelopes dry yeast 1/4 cup warm water 6 cups flour Pour scalded milk into large bowl, add sugar, salt and butter. Let stand until lukewarm. Blend in eggs. Spring yeast on lukewarm water and stir. Add to milk. Stir in enough flour to make soft dough. Cover and set in warm place until doubled in size. Knead on floured board until smooth. May store in refrigerator. This recipe came from my Momma. | Cherry Cheese Pie Prepare 9 inch graham cracker crust. Bake and cool. Soften 4 oz. Philadelphia cream cheese. With a fork blend in half cup sifted powdered sugar. Whip half pint cream until stiff. Slowly add the cream cheese mixture blending on low speed of mixer. Pour into graham cracker crust. Pour one can of Wilderness Instant cherry pie filling over this. Chill several hours or overnight. (Also good with prepared Blueberry pie filling.) *Matt and Nathan request this on their birthdays.

36: Brownie Pudding 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 3/4 cup sugar 2 T. cocoa 3/4 cup milk 1 tsp. vanilla 2 T. melted shortening 3/4 cup nuts Sift dry ingredients. Add milk, vanilla and shortening. Mix until smooth. Add nuts. Pour into greased pan. Topping: 3/4 cup brown sugar 2 T. cocoa 1-3/4 cup hot water Mix brown sugar and cocoa. Sprinkle over top of batter. Pour hot water over entire batter. Bake at 350 for 45 minutes. | Custard Egg Pudding 6 cups whole milk 5 slices firm white bread 2 T. butter or margarine 6 large eggs 1 cup sugar 1 T. vanilla 1/2 tsp. salt 1/2 tsp. ground nutmeg or to taste Preheat oven to 325. Grease 13x9” glass baking dish. In 2 quart saucepan, heat milk to boiling over medium-high heat. Cool, Add to egg mixture. Meanwhile, toast bread. Spread butter on 1 side of slices; cut each diagonally into quarters. Place bread in pan and pour egg mix over it. Set in pan of hot water and bake about 1 hour and 15 minutes or until set. *This recipe is excellent! | Dr. Pepper Jello 1 large cherry jello 1 can black cherries, drained 1 can crushed pineapple, drained 1 bottle Dr. Pepper Set Whip and spread over top of set jello mixture: 1 large IMO 1/2 cup sugar 1 tsp. vanilla | Fruit Salad Pie 1 can Knox Gelatin 1/2 cup sugar 3/4 cup fruit salad juice 2 egg yolks salt Mix above ingredients together and cook until thick. Add 2 T. lemon juice and 1 cup sour cream. Mix well and add 1 #2 can drained fruit cocktail. Chill until slightly thick and put in pie shell. Topping: 1/4 cup sugar 2 egg whites Beat well Melt 1 cup marshmallows, 1 T. lemon juice, and 1 T. fruit salad juice in a double broiler. Pour hot into egg white mixture and fold gently. Spread on filled pie. Cover with coconut. Chill several hours. | Mystery Pudding 1-3/4 cup flour 1 cup sugar 1 tsp. soda 3/4 tsp. salt 1 egg 1 tsp. vanilla 1 can (17 oz.) fruit cocktail, undrained 1/2 cup brown sugar 1/2 cup chopped nuts Whipped Cream Combine flour, sugar, soda, and salt in mixing bowl. Combine egg, fruit cocktail with its syrup and the vanilla. Add to dry ingredients and mix to dampen. Pour into greased 8-inch square pan. Mix brown sugar and nuts together, sprinkle over batter. bake at 350 for 45 minutes or until cake tests done. Cool and cut into 9 squares. Top with whipped cream to serve.

37: Cherry Pudding Mix to stiff dough: 1 Cup sugar Butter, size of egg 1 cup milk 2 tsp. baking powder 2 cup flour 2 cup pitted cherries, drained (save juice) 1 cup sugar 1 cup boiling cherry juice (or water) add cherries Bring sugar and juice to boil and pour over batter. Bake at 350 for 50-60 minutes. | Grandma Pecan Nut Pie Bake crust. 1 cup sugar 1 lg. T. flour salt 2 egg yolks beaten into 2 cups milk and 1/2 cup ground nuts Cook, stirring constantly until thick. Add 1 large lump oleo. Add 1 tsp. vanilla. Beat egg whites, add 1/4 cup cold water and dash of salt. Add slowly 1 T. sugar per egg. Put on mix.Bake at 400 until golden brown. Note: any kind of nuts can be used. *This recipe came from my Momma. | Heavenly Chocolate 1 stick margarine, soft 1 cup flour 1/2 chopped nuts Mix together and spread in 9x13” pan. Bake at 350 for 20 minutes and then cool. 1 cup powdered sugar 8 oz. cream cheese, soft 1-1/2 cup cool whip Mix together and spread over crust. Mix 2 packages of instant chocolate pudding. Add 3 cups cold milk and stir for 2 minutes. Pour over top of cream cheese mix. Refrigerate to set. Cover with cool whip and sprinkle nuts over top. | Lemon Jack Jell-O Salad 1 lg. pack lemon Jell-O 1 (20 oz.) can crushed pineapple, save juice 3 or more large bananas 1 cup miniature marshmallows 1 cup pineapple juice from crushed pineapple 1 egg 2 T. cornstarch 1/2 cup sugar 1 cup sour cream 1 cup 9or more) jack cheese, grated Dissolve Jell-O according to package. Add pineapple, bananas (sliced) and marshmallows. Let set until firm. Topping: In saucepan put pineapple juice, cornstarch, sugar, egg (well beaten) and cook until thick. Let cool. Add sour cream. Spread over Jell-O. Sprinkle with grated cheese over top. Serves 12. *This recipe came from Betty Barker and its excellent. | Paradise Pumpkin Pie Combine and mix well: 8 oz. cream cheese 1/4 cup sugar 1/2 tsp. vanilla Add and mix 1 egg to above. Spread on bottom of 9 or 10” pie shell. Combine: 1-1/4 cup pumpkin small can and ingredients for 1 pumpkin pie Carefully pour over cheese and bake at 350 for 1 hour and 5 minutes. *This recipe is very good and Wes likes it. | Rhubarb Custard Pie 2 9” unbaked pie shells 2 eggs 1-1/2 cup sugar 2 T. Flour 1/8 tsp. salt 4 cups cut rhubarb 1 T. butter Milk and Sugar for glaze Beat eggs slightly to blend. Mix sugar, flour and salt. Stir into egg. Fold cut rhubarb into egg mixture. Pour into pie shell and dot with butter. Put on top crust or lattice. Add glaze. Bake at 375 for 55 minutes or until rhubarb is tender. *Wes and Linda love this and Sue will not eat it.

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  • By: Brandi C.
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  • Title: Grandma Ruth's Cookbook
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  • Started: over 7 years ago
  • Updated: over 7 years ago