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Stanlini Family Recipes

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Stanlini Family Recipes - Page Text Content

S: "Cooking should be a carefully balanced reflection of all the good things of the earth."

FC: a Collection of Family Recipes

1: RECIPE INDEX | Breakfast Recipes ............... Appetizers ........................... Soup Recipes ....................... Salad Recipes ...................... Chicken Recipes ................... Mexican Recipes .................. Main Dishes ........................ Casseroles ........................... Vegetable Dishes ................. Desserts .............................. Cookies ............................... Ice Cream ............................ Punch .................................. | page 3 page 8 page 14 page 18 page 26 page 34 page 44 page 50 page 54 page 58 page 76 page 82 page 86

2: KITCHEN MEASUREMENTS | A pinch = 1/8 tsp. 3 tsp. = 1 Tbs. 2 Tbs. = 1/8 cup 4 Tbs. = 1/4 cup 8 Tbs. = 1/2 cup 16 Tbs. = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon | Equivalent Amounts | 3 to 4 medium potatoes = 1 pound 2 stalks celery, chopped = 1 cup 1 medium onion, chopped = 1/2 cup 1 medium apple, chopped = 1 cup 12 graham crackers = 1 cup fine crumbs 28 saltine crackers = 1 cup fine crumbs 4 ounces uncooked noodles = 2 1/4 cups cooked 4 ounces uncooked spaghetti = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked 1 Tbs/ corn starch = 2 Tbs. flour 1 tsp. baking powder = 1/4 tsp. baking powder + 1/2 tsp. cream of tarter 1 whole egg = 2 egg yolks + 1 Tbs. of water 1 cup milk = 1/2 cup of water + 1/2 cup of evaporated milk 1 cup buttermilk = 1 cup yogurt, or 1 cup of warm milk + 1 Tbs. of lemon juice 1 oz. semisweet chocolate = 3 Tbs. cocoa + 1 Tbs. shortening | 1 fluid ounce = 2 tbs 4 fluid ounces = 1/2 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 16 ounces net weight = 1 pound | - 2 - | Substitutions

3: My Favorite Breakfast Recipes | French Toast.................................. pg. 4 Breakfast Casserole....................... pg. 4 Low Fat Ham & Cheese Omelet .. pg. 5 | - 3 - | Baking Tip No curly bacon for breakfast when you dip it into cold water before frying. Before opening a package of bacon, roll it. This helps separate the slices for easy removal of slices.

4: KABOBS (Sauce Mix) | FRENCH TOAST | 4 - 6 slices bread (you can use Texas Toast) 2 lg. eggs (beaten) 1/4 tsp. cinnamon 1/4 tsp. baking soda 1/4 tsp. nutmeg 1/4 cup milk 1/4 tsp. vanilla butter Separate bread to allow slices to dry. Add butter to griddle. Combine all remaining ingredients. Quickly dip slices (do not soak) in egg mixture and cook on hot griddle until golden brown on both sides. Keep egg mixture stirred and spices well blended. To serve: Sprinkle with powdered sugar and top with syrup and/or strawberries. | - 4 - | 1 onion (chopped -- I use chopped onions in pkg. (in frozen food section) 1 sm. can of mushrooms, drained 1 green pepper (chopped - I use chopped green peppers -- in frozen food section) 6 sm. potatoes (peeled & sliced, round) 6 - 8 beaten eggs 4 - 6 slices cooked bacon (crumbled) 1 cup grated cheddar cheese In skillet saute: Onion, mushrooms, green pepper. After onions are tender, add potatoes. When potatoes are tender, add beaten eggs and bacon. Just before serving, sprinkle cheese & cover until cheese melts. Serve immediately. | Breakfast Casserole

5: KABOBS (Sauce Mix) | LOW FAT HAM AND CHEESE OMELET | Preparation time: 10 minutes Cooking time: 10 minutes 2 eggs, lightly beaten 1/2 cup egg substitute 1/4 cup fat-free milk 1/8 tsp. salt / 1/8 tsp. pepper 1/4 cup cubed fully cooked lean ham 1 Tbs. chopped onion (can use frozen diced onions) 1 Tbs. chopped green pepper (can use frozen diced green peppers) 1/4 cup shredded reduced-fat cheddar cheese In small bowl, combine the eggs, egg substitute, milk, salt & pepper. Coat a 10-inch nonstick skillet with nonstick cooking spray & place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle ham, onion, green pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Serves 2 | - 5 - | Cooking Tip for Pancakes Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.

6: KABOBS (Sauce Mix) | - 6 -

7: KABOBS (Sauce Mix) | -7 -

8: My Favorite Appetizer Recipes | Kabobs .................................................. Pineapple Steak .................................... Kabobs .................................................. Swedish Meatballs ................................ Potato Skins .......................................... BBQ Sauce ............................................ Fruit Dip ............................................... Dip for "Chips & Dip" ........................... BBQ Sauce (Southern Style) ................. BBQ Meatballs ...................................... Porcupine Meatballs ............................. Texas Triple Dip .................................... | - 8 - | pg. 9 pg. 9 pg. 10 pg. 10 pg. 11 pg. 11 pg. 11 pg. 11 pg. 12 pg. 12 pg. 13

9: 1/2 cup soy sauce 1/4 cup cooking oil 1 tsp. ginger 1 tsp. dry mustard 1/2 cup cooking sherry Mix above mixture with wire whisk. Cut sirloin steak into small pieces. Cover and marinate meat in sauce mixture overnight. Put meat on skewer and grill. | - 9 - | Pineapple Steak Kabobs | 1/4 cup A.1. steak sauce 1/2 cup pineapple juice 1/2 tsp. ground ginger 1 lb. sirloin steak pineapple Blend steak sauce, pineapple juice and ginger. In non-metal dish, pour marinade over sliced steak. Cover, chill at least 2 hrs, stirring occasionally. Drain beef; reserve marinade. On 4 skewers, thread steak and pineapple. Grill or broil kabobs for 8 to 10 minutes or until desired doneness, turning occasionally and brushing with reserved marinade. Serve with rice, if desired.

10: 1 lb. ground beef 1/2 sm. onion (diced) salt/pepper to taste 1/2 cup bread crumbs 2/3 cup milk 1 egg Mix above ingredients. Form into small meatballs (3 doz.). Add 1/4 cup hot water or bullion. Bake uncovered @ 350 degrees for 20 - 30 minutes. Great served over cooked noodles. | Swedish Meatballs | - 10 - | Potato Skins | (3) medium potatoes (baked & cooled) 1/2 cup chopped green onion 1/4 cup margarine (melted) 1 cup shredded cheddar cheese 1/2 cup cooked bacon 1/2 tsp. salt Crumble bacon. Cut potatoes lengthwise into wedges. Carefully hollow potatoes to leave 1/4" pulp on skins. Cook onion in margarine just until tender. Add salt. Spread mixture on potatoes. Bake @ 450 degrees for 12 minutes or until crisp & brown. Top with cheese and bacon. Bake until cheese melts. Serves 5

11: FRUIT DIP | 7 oz. jar marshmallow cream 8 oz. Philadelphia cream cheese 3 Tbs. pineapple juice Mix above with hand mixer and refrigerate. Great with fresh fruit! | - 11 - | Dip (for chips & dip) | 2 cartons of cream cheese 1 jar dried beef (chopped) 4 - 5 green onions (diced) Mix well and serve with chips! | 1/4 cups water 1 Tbs. liq. smoke 2 Tbs. worchestershire 1 1/2 tsp. dry mustard Mix above in saucepan. Cook (covered) on medium heat. (around 30 minutes). | 1 tsp. celery seed 2 tsp. sugar 1 1/2 Tbs. brown sugar 1/2 bottle catsup 3 Tbs. butter | B B Q SAUCE

12: BBQ Meatballs | 1 lb. ground beef (lean) bread crumbs (1/4 - 1/2 cup) 1 egg (beaten) Sauce: 1 pkg. onion soup mix 1 cup catsup 1 tsp. parsley 1/3 cup lemon juice 1/3 cup grape jelly Mix meat mixture and roll into balls. Bake (uncovered) @ 350 degrees for 20 - 25 minutes. Add to sauce and simmer (covered) for 30 minutes. | - 12 - | Porcupine Meatballs | 1 lb ground beef salt / pepper 1/2 cup rice (uncooked) 1 tsp. parsley 1/2 cup water 1/4 cup onions (chopped) 1/4 tsp. garlic powder 1 can (15-oz) tomato sauce 1 cup water 2 tsp. Worcestershire sauce Mix the meat, rice, 1/2 cup of water, onion, salt, parsley, garlic powder, and pepper. Shape this mixture into 1 1/2" balls. Preheat oven to 350 degrees. Place meatballs into an ungreased baking dish (9 x 13"). Mix remaining ingredients and pour over meatballs. Cover and bake 30 - 45 minutes. Uncover and bake 15 minutes longer.

13: Texas Triple Dip | 2 cups. Pace Picante Sauce 2 cups guacamole 2 cups sour cream Layer equal amounts of guacamole, sour cream and Picante Sauce in a clear glass bowl. Serve with tortilla chips or corn chips. (serves 8 - 12 people. To prepare guacamole: 2 lbs. avocados (peeled, seeded & mashed) 4 Tbs. Pace Picante Sauce 2 tsp. lemon juice 1/2 tsp. salt Combine all ingredients and mix well. | - 13 -

14: Easy Vegetable Soup................................ Jane's Chicken & Noodles....................... Potato Soup.............................................. Frito Chili Pie........................................... | My Favorite Soup Recipes | - 14- | pg. 15 pg. 15 pg. 16 pg. 16 | Easy Vegetable Soup................................ Potato Soup.............................................. Frito Chili Pie........................................... Jane's Chicken & Noodles........................

15: 1 lb.hamburger meat 1/4 cup chopped onions 1 lg. can tomato sauce 1 lg. can mixed vegetables (do not drain) salt / pepper / chili powder (to taste) | Easy Vegetable Soup | - 15 - | Brown meat. Add onion and spices. Add mixed vegetables and tomato sauce. Fill tomato sauce can with water and add to mixture. Cover and cook on low to medium heat for 30 minutes or more. Great with shredded cheese & crackers! | Jane's Chicken & Noodles | skinned & boneless chicken breasts 3 Tbs. butter 1/2 cup Swansons chicken broth 1 pkg. wide egg noodles water salt / pepper, to taste Put chicken in a lg. pot with chicken broth and then enough water to cover. Cook on high and bring to a boil. Turn down heat to medium and cook (covered) until chicken is tender and falls apart (usually around 1 1/2 hrs). In separate pan cook noodles as directed on pkg. When noodles are done, drain, and add to chicken pot. Add butter, salt & pepper. If, at this time, you feel you need more juice, add chicken broth (not water) to mixture. Cook an additional 15 minutes.

16: POTATO SOUP | - 16 - | 4 med. potatoes, peeled and diced salt/pepper, to taste 1 med. onion (chopped) 3 cups milk 2 stalks celery (chopped) 2 Tbs. flour 2 Tbs. butter 1/2 cup sour cream 1 1/2 cups water 1 cup shredded cheddar cheese 2 chicken bouillon cubes Combine potatoes, celery, onion, water, bouillon and salt/ pepper and butter in large saucepan. Cover and cook until potatoes are tender. Add 1 cup milk and heat. Mix sour cream, flour and remaining milk together. Gradually stir into soup base. Cover and cook over low heat, stirring constantly until thickened. Add cheese on top. Serve with crackers and bacon to make a delicious winter warm up. | Frito Chili Pie | Chili: 1 lb. lean ground beef 1/2 cup chopped onion salt/pepper/chili powder (to taste) 1 lg. can tomato sauce 1/2 pkg. Williams Chili Seasoning Mix 1 can red kidney beans (no need to drain) 1 diced onion shredded cheddar cheese In deep pan brown meat and onion; add seasoning and can of beans. Add 2 - 3 cups water and cook (covered) around 45 minutes, stirring often. Add more water if necessary. To serve: Layer Frito chips in bottom of serving bowl, then chili; top with cheddar cheese and chopped fresh onion.

17: - 17 -

18: My Favorite Salad Recipes | Jane's Famous Potato Salad..................................... Pea Salad................................................................................ Bean Salad............................................................................. Cauliflower Salad.............................................................. Spinach Salad..................................................................... Party Salad............................................................................ Strawberry Jello Salad.................................................... Pink "Stuff" Salad.............................................................. Layered Cherry-Cheese Mold Salad................... | - 18 - | pg. 19 pg. 19 pg. 20 pg. 20 pg. 21 pg. 21 pg. 22 pg. 22 pg. 23 | Cooking Tip The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator.

19: Jane's Famous Potato Salad | 8 - 12 potatoes (peeled) 3 hard boiled eggs 3 dill pickles (diced) 1 onion (diced) 2/3 cup of dill pickle juice mustard 3 - 4 Tbs. Hellman's real mayo Salt/Pepper (to taste) McCormick Salad Supreme Seasoning (to taste) Place potatoes in large pot with enough water to cover. Cover pot and boil until potatoes are tender (test by sticking fork in potatoes). Drain off water and place the potatoes in a large bowl. After cooled, cut potatoes into large pieces. Add salt & pepper. Peel boiled eggs and cut into large pieces; add to potatoes. Salt a little more, if needed. Add diced onion and 2 diced pickles; stir. At the end if you need more onion or pickles you can add it, but start small. Add a little pickle juice to give it a little mush, then add about 3 or 4 lg. Tbs. of mayo. Stir mixture with a fork. I like it chunky with large pieces of egg. Next you will add mustard to it (maybe 2 big squirts). You will know because it should be a pretty color of yellow, not pale yellow, but dark yellow. Taste it. You will need to add pickle juice if it is dry or maybe more mayo. It always tastes better cold and even better the next day! | - 19 - | 1 can (drained) peas (add last) 2 eggs (boiled) 1/4 cup diced onion 1/4 tsp. celery seed 2 tbs. mayonnaise 1/4 cup pimentos 1/4 cup diced sweet pickels 1/2 cup of american cheese (chunks) Mix above (add peas last) and refrigerate. | PEA SALAD

20: Bean Salad | 1 can each (drain): green beans & yellow wax beans 1 can each (drain): black eyed peas red kidney beans 1/4 cup chopped purple onion sm. can pimentos 1/4 cup green pepper (diced) Mix together: 1/3 - 1/2 cup sugar 2/3 cup vinegar 1/4 cup salad oil salt (to taste) Pour this mixture over bean mixture & chill in refrigerator. | - 20 - | Cauliflower Salad | 4 cups raw cauliflower 4 cups broccoli 1 cup chopped olives (black) 1/2 cup chopped onion 2/3 cup chopped green pepper 3 Tbs. lemon juice 1/2 cup chopped pimento 1/2 cup Canola oil 3 Tbs. wine vinegar 1/2 tsp. sugar 1 tsp. salt 1/4 tsp. pepper Cut broccoli & cauliflower in bite size pieces. Combine cauliflower, broccoli, olives, green pepper, pimento and onion. Dressing: Mix canola oil, lemon juice, vinegar, salt/pepper, sugar. Pour mixture over cauliflower mixture. Refrigerate (covered) 4 hrs. or over night.

21: Spinach Salad | Baby spinach 2 - 3 boiled eggs (sliced) 1/4 cup green onions (chopped) bacon bits Dressing: 3/4 cup sugar 1/4 cup apple cider vinegar 1/2 cup catsup 1 tsp. Worchester sauce 1/4 cup canola oil Mix dressing mixture and pour over spinach mixture. Refrigerate | - 21 - | 1 can cherry pie filling 1 (16 oz.) can crushed pineapple (drained) 1 lg. carton cool whip 1 can eagle bran milk 1cup coconut 1 cup miniature marshmallows 1/2 cup chopped pecans (if desired) Mix above ingredients: Refrigerate (covered) at least 1 hr. before serving. Best if refrigerated overnight before serving. | Party Salad

22: Strawberry Jello Salad | Mix: 2 pkgs. strawberry jello 1 1/2 cup boiling water Mix & add to above: 1 cup mashed bananas 1 cup crushed pineapple (No. 2 can) 2 pkgs. frozen strawberries (thawed) Divide and put half of mixture in jello mold. Refrigerate until sets. Cover with 1 cup sour cream or whipped cream. Cover carefully with remaining strawberry mixture. Refrigerate until set. | Pink "Stuff" Salad | 1 sm. carton of cottage cheese 1 sm. carton of cool whip 1 can crushed pineapple (drained) 1 sm. pkg. strawberry jello (powder) Mix cottage cheese, crushed pineapple & strawberry jello. Carefully fold in cool whip. Refrigerate (covered). | - 22 -

23: Layered Cherry-Cheese Mold (Baba's favorite!) | I like to double this recipe -- *make this the night before serving. When it says "chill" you can speed this up by putting in freezer section for a few minutes. (1) envl. unflavored gelatin (1) Tbl. lemon juice (1) 3-oz. pkg. cherry-flavored gelatin (3/4) cup boiling water (1 )Tbl. lemon juice (1) 21-oz. can cherry pie filling (2) cups cool whip (2) 3-oz. pkgs. cream cheese, softened In saucepan dissolve unflavored gelatin in 1 cup cold water. Heat & stir until dissolved. Stir in 1 Tbl. lemon juice. Cool. Meanwhile, dissolve cherry-flavored gelatin in the boiling water. Stir in the 1 Tbl. lemon juice and pie filling. Pour about 1/4 of the cherry mixture into a 6 1/2 cup jello mold pan. Chill until almost firm. Leave remainder of cherry mixture at room temperature. Mix cream cheese & cool whip with mixer. Fold in cooled unflavored gelatin. Spoon about 1/3 of white mixture over almost firm cherry layer. Chill until almost firm. Leave rest of white mixture at room temperature. Top almost firm white layer with another 1/4 of the cherry mixture. Chill. Repeat layers, chilling each layer. When ready to serve, turn mold upside down and remove from mold.. | - 23 -

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25: - 25 -

26: Chicken | My Favorite Chicken Recipes | Hearty Chicken Pot Pie............................ pg. 27 Herb Baked Chicken................................ pg. 27 Easy Bisquick Chicken Pot Pie................ pg. 28 Chicken with Rice & Broccoli................ pg. 28 Chicken Tetrazzini................................... pg. 29 Chicken and Roasted Potatoes............... pg. 30 Mozzarella Chicken.................................. pg. 30 Hawaiian Chicken.................................... pg. 31 Baked Pineapple Chicken........................ pg. 31 | -26-

27: 1 can chicken broth 1 1/2 cups water 4 med. carrots (thinly sliced) 2 Tbs. Canola oil 3 med. potatoes (diced) 1 med. onion (chopped) 1 cup frozen peas 1/3 cup all-purpose flour 1 refrigerated unbaked pie crust 2 1/2 cups chopped cooked chicken (can use 1 lg. can chicken) Combine broth, 1 cup water, carrots & potatoes in medium saucepan. Bring to boil; reduce heat & simmer for 10 minutes. Preheat oven to 425 degrees. Heat oil in lg. skillet over medium heat. Add onion; saute' until tender. Stir in broth mixture & peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium to high; bring to a boil. Spread out pie crust on floured surface. Measure and roll to fit 2-qt. baking dish. Stir chicken into vegetable mixture & transfer to the baking dish. Place crust over filling; trim edges. Bake until crust is brown, about 20 - 30 minutes. *You can add crust on bottom & top, if desired. | Hearty Chicken Pot Pie | - 27 - | Herb Baked Chicken 4 chicken breasts (skinned) 1 can (10 3/4 oz.) cream of mushroom soup 1/4 cup water 1/8 tsp. pepper Spray 2-qt. baking dish with cooking spray; arrange chicken in dish. Sprinkle with pepper and bake @ 350 degrees for 30 minutes. Combine soup and water; spread over chicken. Bake 30 minutes.

28: Easy Bisquick Chicken Pot Pie | 1 2/3 cups Green Giant Valley Fresh Steamers frozen mixed vegetables 1 cup cut-up cooked chicken 1 can (10 3/4 oz.) condensed cream of chicken soup 1 cup Original Bisquick mix 1/2 cup milk 1 egg Directions: Heat oven to 350 degrees. Mix vegetables, chicken and soup in glass pie plate. Stir together remaining ingredients with fork until blended. Pour into pie plate over chicken and vegetables mixture. Bake 30 minutes (uncovered) or until golden brown. | - 28 - | Chicken with Rice & Broccoli | 1 head broccoli, cut into sm. pieces 3/4 cup rice 1 1/2 cups water salt/pepper to taste 2 boneless, skinless chicken breasts, cut into strips 1 can fat free cream of chicken soup Add the chicken in a deep saucepan (on high heat) with 1/4 cup water; cover and cook 3 minutes. Remove chicken and pour in the soup mixture and rice. Cover and cook 4 minutes. Reduce heat to low. Season the rice to taste and then place the chicken into the mixture. Cover and cook 20 to 30 minutes, or until chicken is tender.

29: - 29 - | Chicken Tetrazzini | 1 (lg. can) chicken (diced) 1 (9 oz.) pkg. spaghetti or linguine 1 (10 oz.) container Alfredo sauce 1 (2 oz.) jar sliced pimentos; drained 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese Prepare pasta as directed on pkg. Meanwhile, in saucepan, heat Alfredo sauce, chicken, pimentos and cheddar cheese; stir in cooked pasta. Place mixture into a lightly greased casserole dish and sprinkle with Parmesan cheese. Bake @ 350 degrees for 25-30 minutes or until warmed through. Serves 4. | Chicken Recipe

30: 2 med. potatoes (washed & unpeeled; cut in 1/2 & then into 1/4's) 1 pkg. of frozen mixed vegetables 2 cooked chicken breasts (boneless & skinless) salt/pepper to taste 1/4 - 1/2 cup water Place seasoned chicken breasts and potatoes (cut side down) into a deep saucepan. Add water and cook (covered) on medium heat for 30 minutes. Flip potatoes & chicken and cook (covered) for 30 minutes or until chicken and potatoes are tender. | - 30 - | Dip 1 lb. boneless & skinless chicken breasts in a beaten egg, then into dry unseasoned bread crumbs. Brown in 2 Tbs. canola oil. Combine 1 pkg. McCormick / Schilling Spaghetti Sauce Mix, 1 1/2 cups water and 1 can (8 oz.) tomato sauce. Pour over chicken. Bring to a boil, reduce heat, cover and simmer 30 minutes, or until chicken is tender (test with fork). Top with 4 oz. shredded mozzarella cheese. * Good with tetrazzini noodles. | Mozzarella Chicken | Turbo Chicken & Roasted Potatoes

31: - 31 - | Hawaiian Chicken | chicken breasts (boneless & skinless) cut up 1/2 cup honey 1/4 cup butter (melted) 1/4 cup mustard 1/4 cup worchester sauce pineapple chunks Mix: Honey, mustard, worcheser sauce & butter. Dip chicken bits into sauce. Place chicken into baking dish. Pour remaining sauce on top of chicken. Add pineapple chunks. Bake uncovered @ 350 degrees for 1 hour. You can add water or pineapple juice, if needed. | 1 can (20 oz.) Dole pineapple slices 2 tsp. Dijon mustard 1 clove garlic, crushed 1 tsp. rosemary, crushed 2 tsp. cornstarch 6 chicken breasts 2 tsp. Worcestershire sauce 1 lemon, thinly sliced Drain pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake @ 350 degrees for 30 min. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 10 minutes or until chicken is tender. Garnish with fresh rosemary or parsley, if desired. | Baked Pineapple Chicken

32: Chicken | - 32 -

33: Chicken | - 33 -

34: My Favorite Mexican Recipes | Spanish Chicken........................................... Tex-Rex Chicken Enchilada......................... Mexican Casserole........................................ Waldrop family TACOS................................ Cream Cheese Chicken Enchiladas.............. Companchanoes........................................... Nacho Supreme............................................ Chicken Enchiladas...................................... Chicken-Cheese Enchiladas......................... Chicken Enchiladas "Exquisitas"................. Tossed Tacos................................................ Lindy's "fantastic" Guacamole..................... Cheese Enchiladas....................................... | - 34 - | pg. 35 pg. 35 pg. 36 pg. 36 pg. 37 pg. 38 pg. 38 pg. 39 pg. 39 pg. 40 pg. 41 pg. 41 pg. 42 | Cooking Tip: | A low-calorie solution for high fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F to desired crispness. The tortillas will automatically fold over with a little help to shape.

35: Spanish Chicken | 4 lb. cooked chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1 sm. can chopped green chilis 1/4 cup diced onions (can use frozen onions) Dorito chips shredded cheddar cheese In 9 x 13 pyrex dish, add chicken (de-boned & cut into small pieces), onions, green chilies, cream of mushroom and chicken soup. Mix well. Add crushed Dorito chips; stir. Top with shredded cheese. Bake (uncovered) @ 350 degrees for 30 minutes, or until cheese melts. | - 35 - | Tex-Rex Chicken Enchilada | 1 cup chopped onion 1/4 cup butter 3 cups chopped cooked chicken 1/4 cup flour 2 cups shredded cheddar cheese 2 1/2 cups water 1 jar sliced pimentos (drained) 1/2 tsp. chili powder 1 can chopped green chilies (drained) 1 cup sour cream 1 Tbs. chicken bouillon (or 3 cubes) 10 flour tortillas Sauce: In medium saucepan, cook onion in butter; stir in flour, water and bouillon. Cook and stir until thick and bouillon is dissolved. Remove from heat; stir in sour cream. In lg. bowl combine 1 cup sauce, chicken, chili powder, 1 cup cheese, chillies, pimentos; mix well. Dip tortillas into remaining sauce to soften. Fill each with equal portions of chicken mix. Roll up, seam side down, and arrange in lightly greased 13 x 9 pan. Spoon remaining sauce over enchiladas. Sprinkle with cheese. Bake @ 350 degrees for 20-30 minutes.

36: Mexican Casserole | 1 lb. ground beef 2 Tbl. margarine 1/2 cup chopped onions 1 Tbl. chili powder salt / pepper (to taste) 1/4 tsp. oregano 1 cup (8 oz. can) tomato sauce 3/4 cup crushed corn chips 1/3 cup shredded cheddar cheese 1 cup kidney beans | - 36 - | Brown meat in skillet. Add onions, spices, beans and tomato sauce. Cook until onions are tender. Spoon meat mixture into 2 qt. casserole dish. Sprinkle corn chips on top. Top with shredded cheese. Bake (uncovered) @ 350 degrees for 30 minutes. | Put cheese in a crock pot with both cans of Rotel. Heat on high at first, then as the cheese is almost melted, turn down to medium heat and cook. Stir often. Cook hamburger meat in skillet until completely cooked. Put Canola oil in pan and heat. Then add 1 tortilla to oil and cook until it is hard. Take out of pan and lay on a paper towel to drain off excess oil. Repeat this process until all tortillas are cooked. Chop tomato, lettuce and onion; put in separate bowls. To fix a taco you place a cooked shell on a plate; put cheese mixture on the shell then add the hamburger meat on top of that. You add the lettuce next, then onion, then tomato. You add salt and pepper to taste. | 1 pkg corn tortilla shells 1 pkg. lean hamburger meat 1 block of Velveeta cheese 2 cans Rotel tomatoes Tomatoes / lettuce / onion (chopped) | Waldrop Family TACO'S

37: Cream Cheese Chicken Enchiladas | 5 oz. cream cheese, softened 1/2 cup lght sour cream 10 oz. enchilada sauce (canned is fine) 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 2 cups cooked shredded chicken 1 cup (can) corn (drained) 1 sm. can chopped green chiles salt & pepper, to taste 1/2 tsp. chili powder (8) 8-inch four tortillas Spray a 9x13" dish with cooking spray. Mix (in mixer) together the cream cheese, sour cream & 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. In second bowl toss together the chicken, corn, chili powder, salt/pepper, and green chilies. Add the chicken mixture to the cheese mixture and combine well. Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20 - 25 minutes. | - 37 -

38: Mexican Dishes | Companchanoes | 1 lb. lean ground beef 1/2 cup diced onion 1 (8 oz.) container of sour cream 1/2 cup green pepper 1 sm. can chopped green chilies salt/pepper 1 can Ranch Style beans (drained) shredded lettuce shredded cheddar cheese 1 pkg. Doritos 1 can (8 oz.) tomato sauce Brown meat and onion & peppers. Drain. Add tomato sauce, ranch style beans, and green chilies. Add salt & pepper to taste. Simmer (cover) until thick. To Serve: In lg. pyrex dish put layer of doritos, then layer of meat mixture, then sour cream. Top with cheese. Bake in oven @ 350 degrees until cheese is melted. This is good by itself or served with lettuce & tomatoes on top. | - 38 - | 1 can (16 oz.) refried beans 1 pt. sour cream Cheddar cheese (shredded) 1 pkg. McCormick/SchillingTaco Seasoning Mix black olives (sliced) 1 tomato (chopped) Tortilla chips Spread refried beans on a shallow serving dish. Mix sour cream with pkg. of taco seasoning mix. Spread over beans. Top with cheddar cheese, tomatoes and black olives. Serve with tortilla chips. | Nacho Supreme

39: Chicken Enchiladas | 2 cups chopped cooked chicken 1 cup chopped green bell pepper 8 oz. Philadelphia cream cheese (cubed) 1 jar (8 oz.) salsa (mild) 8 (6") flour tortillas 3/4 lb. (12 oz.) Velveeta cheese (cubed) 1/4 cup milk Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8" baking dish. Stir cheese and milk in saucepan on low heat until smooth. Pour sauce over tortillas, cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining salsa over tortillas. | - 39 - | Chicken-Cheese Enchiladas | 3 cups shredded cheddar chese (divided) 2 cups sour cream 2 cups shredded Monterey Jack cheese 2 Tbs. chopped onion 2 cups chopped cooked chicken salt / pepper to taste 1 (10 oz.) can cream of chicken soup 10 (8") flour tortillas 1sm. can chopped green chilies In large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, green chilies, onion, salt & pepper. Spoon around 1/2 cup (off center) on each tortilla; roll up. * Tortillas work better if they are warmed first. Place seam side down in a greased in a 13" x 9" baking dish. Cover and bake @ 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

40: Chicken Enchiladas "Exquisitas" | 12 oz. can of chicken (drained) 1/2 cup salsa 1/2 sm. onion (chopped) 1/2 cup sour cream 1 can of cream of chicken soup 6 corn tortillas 4 oz. (sm.) can diced green chilies 1/4 cup canola oil 1/2 cup shredded cheddar cheese 1/4 cup water | - 40 -- | Place the salsa mixture into the base. Place filled tortillas, seam side down. Spread balance of sauce mixture evenly over enchiladas. Cover (valve closed) and cook on high for 2 minutes. Reduce heat to low. Cook an additional 10 minutes. Raise heat to medium. Sprinkle the cheese and cover; cook for 2 minutes. | Mix chicken and onion together in a bowl. Mix soup, sour cream and chilies in another bowl. Add 1/2 of soup mix to the chicken and blend well. Place oil in pan on high heat. When hot, fry each tortilla for approximately 5 -10 seconds per side and drain on paper towels. Remove pan from heat and wipe out any remaining oil. Fill each tortilla with 1/8 of chicken mixture and roll up. Mix the salsa with water.

41: TOSSED TACOS (Paul's favorite) | - 41 - | 1 lb. lean ground beef 2 Tbs. chopped onion 2 diced potatoes 1 Tbs. chili powder 1 sm. can tomato puree salt/pepper, to taste 1 cup water 1 sm. can Rotel (optional) Brown meat, add onions and cook until tender. Then add remaining ingredients and simmer 15-20 minutes, adding additional water if necessary. Chop and mix 2 tomatoes, 1/2 head lettuce, 1/2 onion, 1/2 pkg. slightly crushed Fritos. Add meat mixture and toss together. Top with shredded cheese. This is also good with sour cream and guacamole. This will feed 4 easily. | Mexican Dishes | 3 ripe avocados (peeled, pitted & mashed) 1 can (10 oz. Rotel original diced tomatoes and green chilies, (drained) 1 med. onion (chopped) 1 tsp. lemon juice salt / pepper (to taste) Tortilla chips Combine avocados, tomatoes/chilies, onion, lemon juice and salt and pepper in medium bowl. Serve dip with tortilla chips. | Lindy's "fantastic" Guacamole

42: Cheese Enchiladas | (2) 10 oz. cans enchilada sauce (1) 12-oz. container cottage cheese (1) 8oz. carton sour cream (1) 4.5 oz. can chopped green chilies, undrained 1/4 tsp. salt (8) 8" flour tortillas 1 cup (4 oz.) shredded Monteray Jack cheese 1 (2 1/4oz.) can sliced ripe olives, drained 1 cup (4 oz.) shredded cheddar cheese Garnishes: sour cream, sliced ripe olives, cilantro springs Spread 3/4 cup enchilada sauce in a lightly greased 13 x 9 inch baking dish. Combine cottage cheese and next 3 ingredients: spoon about 1/3 cup mixture down center of each tortilla. Sprinkle evenly with Monterrey Jack cheese; roll up and place seam side down in baking dish. Top with remaining enchilada sauce; sprinkle with 1 can olives. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheddar cheese. Bake 5 more minutes. | - 42 -

43: - 43 - | Mexican Dishes | Mexican Dishes

44: My Favorite Main Dishes Recipes | Stuffed Peppers with Rice.............................. pg. 45 Zesty Meat Loaf.............................................. pg. 45 Pepper Steak................................................... pg. 46 Scampi-Style Shrimp...................................... pg. 46 Lasagne.......................................................... pg. 48 | - 44 -

45: Stuffed Peppers with Rice | (4) bell peppers 1 lb. ground beef diced onion 1 can stewed tomatoes salt/pepper to taste 1 1/2 cups shredded cheddar cheese 1 cup rice | - 45 - | 1 lb. ground beef (lean) 1/2 cup milk 1 cup bread crumbs 1 egg 3 - 4 Tbs. Heinz 57 sauce salt / pepper Combine & bake in loaf pan (uncovered) @ 350 degrees for 1 hour. | Zesty Meat Loaf | Brown meat and add seasoning, onions, and stewed tomatoes. Cook rice according to directions on box. Mix rice and meat mixture. Add cheese and stir until melted. Cut tops off bell peppers and wash (cleaning out inside). Put in boiling water for 5 minutes. Remove and put into casserole dish. Spoon meat and rice mixture into peppers and around dish. Sprinkle top with remaining cheese. Bake uncovered @ 350 degrees for 30 minutes.

46: Pepper Steak | 1 1/2 - 2 lbs. flank steak (cut into strips) 1 onion (chopped) 2 tbsp. oil 1 pkg. McCormick/Schilling Brown Gravy Mix 1 1/4 cups water 1 tbsp. soy sauce Brown steak with onion in oil. Stir in a mixture of 1 pkg. McCormick/Schilling Brown Gravy Mix, 1 1/4 cups water and 1 tbsp. soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add 2 lg. green bell peppers (cut in thin strips), and 1 lg. tomato (cut in wedges). Simmer for 10 minutes, or until steak is tender. Serve over rice. | - 46 - | Scampi-Style Shrimp 2 Tbs. sliced green onion 4 cloves garlic, finely chopped 2 Tbs each, butter and vegetable oil 1 lb. medium raw shrimp (peeled & deveined) 1/4 cup RealLemon Lemon Juice from Concentrate 1/8 tsp. salt In large skillet, over medium-high heat, cook and stir green onion and garlic in margarine and oil for 1 minute. Add shrimp; cook and stir until shrimp are pink. Add RealLemon brand and salt; heat through. Garnish as desired. Refrigerate leftovers.

47: - 47 -

48: - 48 - | Lasagne | 1 (8 oz.) pkg. lasagne noodles 1 lb. (lean) ground beef 1/4 cup chopped onions 8 oz. can tomato sauce 6 oz. can tomato paste 1 Tbs. sweet basil 1 Tbs. parsley flakes garlic/salt/pepper/oregano 1 sm. can chopped mushroom stems & pieces 1 1/2cups water | 1 egg 1lg. carton cottage cheese 1 - 1/2 cups mozarella cheese parmasian cheese Brown beef, onions; add mushrooms and spices. Add tomato sauce and paste and water. Cook (covered) for 30 minutes to 1 hour on low to medium heat. In separate bowl mix egg and cottage cheese. Cook lasagne noodles according to directions on pkg. In large pyrex dish layer noodles, cottage cheese mixture, meat mixture and cheese. Layer this twice. Sprinkle additional mozarella parmasian cheese on top and bake (uncovered) @ 350 degrees for 30 minutes. Let stand 15 minutes before serving.

49: - 49 -

50: My Favorite Casserole Dishes | Tuna Noodle Surprise.................................... pg. 50 Hamburger-Corn Casserole........................... pg. 51 Lindy's Creamy Potato Casserole................... pg. 52 | -50 - | Tuna Noodle Surprise (This is quick & easy) | 1 (14 oz.) can cream of mushroom soup 1 (6 1/2 oz.) can of tuna (drained) 1 cup frozen peas 8 oz. thin egg noodles 2 cups water Blend the soup and water. Place the soup mixture and pasta into a cooking pot. Cover and cook on medium to high heat for 4 minutes. Reduce heat to medium to low. Add tuna, peas and seasoning, blend well. Cover and cook for 10 minutes. Turn off heat, stir, re-cover and let stand for 2 minutes.

51: Hamburger -Corn Casserole | Brown ground beef. Add chopped onion; cook until tender. Add corn (drained), cream of mushroom soup, sour cream, pimentos, salt & pepper -- mix well. Stir in noodles (cooked and drained). Add above mixture in a casserole dish. In small bowl, mix 1 cup bread crumbs and melted butter; sprinkle over top of meat mixture. Bake (uncovered) in 350 degree oven for 30 minutes. | 1 lb. ground beef (lean) 1 can corn (drained) 1/2 cup chopped onion 1/2 cup sour cream 2 Tbs. chopped pimentos salt/pepper to taste 1 can cream of mushroom soup 1 1/2 cups cooked noodles 3/4 cup bread crumbs 2 Tbs. melted butter | - 51 -

52: Lindy's Creamy Potato Casserole | - 52 - | 1 bag (26 oz.) Inland Valley Simply Shreds potatoes (thawed) 2 cups (16 oz.) sour cream 2 cups (8 oz.) shredded sharp cheddar cheese 1 can (10.75 oz.) condensed cream of chicken soup (undiluted) 1/2 cup chopped onions 1/4 Fleischmann's Original Margarine Stick (melted) 2 Tbs. chopped fresh parsley 1/2 tsp. pepper 1/4 tsp. salt Pam original Non-stick Cooking Spray In a large bowl, combine the first nine ingredients. Transfer to a 2-qt. baking dish, sprayed with non-stick cooking spray. Bake uncovered @ 350 degrees for 1 hour or until heated through.

53: =53 -

54: Vegetable Dishes | My Favorite Vegetable Dishes | Roasted Potatoes................................................. pg. 55 Potato Skins ........................................................ pg. 55 Sydney's Garlic Red-Skinned Mashed Potatoes..pg. 56 Jeffrey's Family Homemade Dressing ............... pg. 57 | - 54 -

55: Roasted Potatoes | 1 envelope Lipton Onion Soup Mix 2 lbs. potatoes (cut into lg. chunks) * (wash potatoes and leave skin on) 1/3 cup olive or vegetable oil Heat oven to 350 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake (uncovered), stirring occasionally for 40 minutes or until potatoes are tender and golden brown. | - 55 - | Potato Skins 3 med. potatoes, bakes & cooled 1/2 c. chopped onion 1/2 c.chopped green pepper 1/2 tsp. salt 1/4 c. margarine, melted 1/2 c. cooked bacon 1cup shredded cheddar cheese Crumble bacon. Cut potatoes lengthwise into wedges. Carefully hollow potatoes to leave 1/4" pulp on skins. Cook onion and green pepper in margarine just until tender. Add salt. Spread on potatoes. Bake @ 450 degrees (uncovered) for 12 minutes or until crisp and brown. Top with cheese and bacon. Bake until cheese melts. Serves 6.

56: Vegetable Dishes | Sydney's Garlic Red-Skinned Mashed Potatoes | 1 1/4 lbs. red-skinned potatoes (washed & quartered) 1 1/2 cups water 3 chicken bouillon cubes 7 cloves roasted garlic (can be substituted for garlic powder) 1/4 cup cream cheese 2 Tbs. chopped fresh parsley Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes. Add roasted garlic (or garlic powder) and cream cheese to potatoes. Beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve. | - 56 -

57: Jeffrey's Family Homemade Dressing | - 57 - | 1 pkg. herb seasoning 1 box cornbread mix (prepare as directed on pkg.) 1 can biscuits (bake according to directions) Crumble cornbread and biscuits in large bowl. Add herb seasoning package. Add salt, pepper and sage to taste (careful not to add too much). Add (2) eggs (beaten) to dry mixture. Cook (1) chopped onion, (1) chopped green pepper, and diced celery in saucepan with enough water to cover. Cover saucepan with lid and cook until vegetables are tender. Add above to cornbread mixture. I like to use a can of chicken broth and juice from the cooked vegetables. Mix well. Add more chicken broth if necessary. Cover and refrigerate until it's time to cook. Bake (covered) in pyrex dish @ 350 degrees for 1 hour. *I like to use the broth from my cooked turkey to dressing. Always taste to see if dressing needs more spices and juice.

58: My Favorite Desserts | Cherry Cheese Cake................................................. Easy Pineapple Cake................................................ "Pig" Cake................................................................ Pineapple Cake......................................................... Strawberry Cake....................................................... Chocolate Pudding Cake........................................... Margo's Chocolate Sheet Cake.................................. Dump Cake............................................................... German Chocolate Cake & Icing.............................. Banana Split Cake..................................................... Easy Peach (or) Cherry Cobbler................................ Homemade Pastry Dough......................................... Peach Cobbler............................................................ Home-made Peach Pie.............................................. Chocolate Delight...................................................... Old Fashioned Peach Cobbler................................... Pumpkin Bread......................................................... Freda's Microwave Peanut Brittle............................ Pumpkin & Cream Cheese Roll-up........................... Cherry Cheese Tarts.................................................. "Puppy Chow"........................................................... Fudge........................................................................ Fantasy Fudge.......................................................... Jeffrey's Family "famous" FRIED PIES................... Key Lime Pie............................................................ Peanut Clusters........................................................ Ross' Bread Pudding................................................ Quick Bisquick Peach Cobbler................................. Uncle Ross' Pumpkin Pie........................................ Freda's Carrot Cake................................................. | - 58 - | pg. 59 pg. 59 pg. 60 pg. 60 pg. 61 pg. 61 pg. 62 pg. 62 pg. 63 pg. 63 pg. 64 pg. 64 pg. 65 pg. 65 pg. 66 pg. 67 pg. 68 pg. 68 pg. 69 pg. 70 pg. 70 pg. 71 pg. 71 pg. 72 pg. 73 pg. 73 pg. 74 pg. 74 pg. 75 pg. 75

59: -59 - | Cherry Cheese Cake | * Use 10" spring form pan only 4 (8 oz.) pkgs. cream cheese 4 eggs 1 Tbs. vanilla 1 1/3 cups sugar 1 lg. can cherry pie filling Follow directions on graham cracker crumb box. Bake according to directions; cool. Spread cream cheese mixture on cooled crust. Bake @ 350 degrees for 40 minutes; cool for 1 hour. Leave pan form on and add cherry pie filling on top. Refrigerate for 1 hour, then remove form. | 2 cups flour 1 1/2 cup sugar 2 tsp. soda 1 lg. can crushed pineapple (2 cups) 1 tsp. vanilla 1 cup nuts Mix above ingredients and put into a 9" x 13" pan. Bake @ 350 degrees for 30 minutes. Icing: 3/4 cup sugar sm. can carnation milk 1 stick margarine Mix and boil for 3 minutes. Pour over cake mixture. | EASY PINEAPPLE CAKE | Meema

60: - 60 - | PINEAPPLE CAKE | 1 box yellow cake mis 1 regular size can crushed pineapple 1 lg. box vanilla instant pudding mix 1 tub whipped cream topping Make yellow cake batter according to pkg. directions. Drain pineapple juice from can of crushed pineapples and set juice aside for later. Add crushed pineapples to cake batter. Bake the cake according to the pkg. directions. For the topping, make vanilla pudding with only 1/2 of the amount of milk listed on pkg. directions. Combine pudding, whipped cream, and approx. 1/4 of the pineapple juice. Keep refrigerated until needed. After the cake has finished baking use a fork to make small holes all across the top of the cake. Pour the remaining pineapple juice over the top of the cake. After the cake has cooled, add the topping. ENJOY!! | 1 box yellow butter cake mix 4 eggs 1 stick margarine, softened 1 tsp. vanilla 1 (11-oz.) can mandarin oranges (drained; reserve juice) 1/2 cup reserved mandarin orange juice | Combine cake mix, orange juice and margarine. Add eggs one at a time; beat for 1 minute. Add oranges and vanilla. Pour into greased 9 x 13 inch pan. Bake @ 350 degrees for 30 - 35 minutes. Frosting: 1 sm. (3 oz.) box vanilla instant pudding 1 can crushed pineapple (drained; reserve juice) 1/2 cup powdered sugar 1 tsp. vanilla 1 (4 1/2 oz.) carton Cool Whip Mix reserved pineapple juice with pudding; then add other ingredients. Frost and enjoy! | "PIG" CAKE

61: STRAWBERRY CAKE | - 61 - | 1 white cake mix (2) boxes strawberry jello (1) carton of strawberries (drained; reserve juice) 1 lg. carton of cool whip Bake cake according to box directions in a 9" x 13" dish. Let cool (around 10 minutes). Leave cake in dish and pierce top of entire cake with fork. Mix: 1 sm. box strawberry jello with 1 cup hot water; stir well until dissolved; add 1 cup cold water; stir well. Pour jello mixture over cooled cake and set aside. Topping: Mix 1 sm. box strawberry jello with the juice of a carton of strawberries. Set in refrigerator until it begins to jel (you can put in freezer for 3 - 5 minutes for a quicker set). Then fold carton of cool whip and drained strawberries. Gently mix this with the jelled strawberry juice/jello mixture. Spread topping on cake and cover. Refrigerate. This is Baba's and Uncle Paul's very favorite cake! | Chocolate Pudding Cake 1 sm. box chocolate pudding (not instant) 1 box devil's food cake mix 12 oz. bag chocolate chips chopped pecans (1/2 cup) Cook pudding according to pkg. directions. Remove from heat. Dump in box cake mix and stir until all dry particles are gone. Pour into prepared 9 x 13 baking dish. Sprinkle chips and nuts on top. Bake at 350 degrees for about 45 to 60 minutes. Great with vanilla ice cream!

62: Margo's Chocolate Sheet Cake | Cake Ingredients: Icing Ingredients: 2 cups flour 1 stick butter 2 cups sugar 3 Tbs. cocoa 2 sticks butter (real, unsalted) 6 Tbs. milk 3 Tbs. baking cocoa 1 box powdered sugar 1 cup water 1 tsp. vanilla 2 eggs (slightly beaten) 1 tsp. baking soda 1 tsp. vanilla 1/2 cup mayo/milk mix (mostly mayo with a little mik for consistency) Cake: Sift together 2 cups flour and 2 cups sugar. In saucepan melt 2 sticks butter, then add 3 Tbs. cocoa and 1 cup water. Bring to a rapid boil. Pour over the flour and sugar mixture and stir until well blended. Add 1/2 cup mayo/milk mixture, 2 eggs, slightly beaten, 1 tsp. baking soda and 1 tsp. vanilla. Mix well. Pour into greased 11 x 16" pan (at least 1/2 inch deep). Bake 20 minutes at 395 - 400 degrees, depending on your oven. Icing: About 5 minutes before cake is done, melt 1 stick butter, 6 Tbs. milk and 3 Tbs. cocoa over low heat in saucepan. Once melted, turn off heat and add 1 tsp. vanilla and 1 box powdered sugar. Mix well. Poke a few holes in cake with a toothpick and pour icing over cake. | - 62 - | DUMP CAKE | 3/4 stick margarine (melt in a 9 x 13 dish) 1 lg. can crushed pineapple 1 can cherry pie filling 1 box yellow cake mix Preheat oven to 350 degrees. Dump ingredients in order above (spread lightly -- DO NOT STIR). Bake for one hour. How EASY is this!!

63: Banana Split Cake | - 63 - | 2 cups graham cracker crumbs 1 stick butter 2 cups powdered sugar 2 sticks softened margarine 2 Tbs. sugar 1/2 cup chopped cherries 2 eggs 1 #2 can crushed pineapple (drained) 4 bananas 3/4 cups chopped nuts (if desired) 1 lg. carton cool whip Mix: Graham cracker crumbs with 2 Tbs. sugar and 1 stick margarine, melted. Put in 9" x 13" dish and bake 5 minutes @ 350 degrees. Beat 2 eggs and 2 cups powdered sugar with 2 sticks softened margarine in mixer until smooth. Spread over graham cracker crust. Slice bananas over 2nd layer. Spread drained pineapple over banana layer. Cover with cool whip. Sprinkle with nuts and cherries. Chill overnight. | 1 German Chocolate Cake mix (bake according to pkg. directions. Cool cake. Icing: (I usually double this recipe) 1 cup evaporated milk 1 cup sugar 3 egg yolks (slightly beaten) 1/2 cup butter 1 tsp. vanilla Mix above ingredients in saucepan. Cook until thickened (around 12 - 15 minutes). Remove from heat. Add 1 1/3 cups coconut and 1 cup chopped pecans. Spread on German chocolate cake. *This is Margo's VERY FAVORITE -- A MUST FOR HER BIRTHDAY! | German Chocolate Cake & Homemade Icing

64: - 64 - | Lois (Meema) | Easy Peach or Cherry Cobbler 1 cup all purpose flour 1 cup sugar 1/2 tsp. salt 1 tsp. baking powder 1 egg (beaten) 6 Tbs. melted butter Place thawed peaches or cherries in buttered 10 x 6 1/2" pan. Mix together dry ingredients. Add beaten egg, tossing mixture with fork until crumbly. Sprinkle over peaches/ cherries. Pour melted butter on top of crumbs, sprinkle cinnamon over top. Bake at 375 degrees for 35-40 minutes. | * * HOMEMADE PASTRY DOUGH * * 2 cups all-purpose flour 1 tsp. salt 3/4 cup Crisco shortening 6 Tbs. cold water Cut shortening into flour and salt until crumbly. Add water one tablespoon at a time while mixing with fork. Use hands to press into a firm ball of dough and roll dough with rolling pin on lightly floured surface until thin.

65: 1 cup sugar 1 cup milk 4 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla 1 #303 can peaches, drained (or can use 6 peeled & sugared fresh peaches) Preheat oven to 350 degrees. Melt butter in medium sized glass baking dish. Mix flour, sugar, milk, baking powder, salt and vanilla together by hand. Pour batter into butter; swirl to blend slightly. Drop in peaches. Bake at 350 degrees for 30 minutes. Turn off oven; leave peach dessert in oven for 15 minutes. Serve warm with ice cream or whipped cream. | PEACH COBBLER | - 65 - | Meema | Home-made Peach Pie | Mix: 1 cup sugar 3 Tbs. peach jello 4 Tbs. cornstartch | Add to above mixture: 1 cup boiling water; stir and let cool. Pour mixture over fresh peaches that have been cut up and put in baked pie shell. Top with spoonfuls of cool whip or ice cream, if desired. | Meema

66: Chocolate Delight | - 66 - | Crust: 1 stick margarine 1 cup flour Preheat oven to 350 degrees. Mix margarine and flour with fork until crumbly. Press in bottom of 9" x 13" dish. Bake for 20 minutes. Cool. Mix well (in mixer): 1 (8-oz.) pkg. cream cheese (softened) 1 cup powdered sugar 1 1/2 cups cool whip Mix until smooth. It works better if you drop above mixture over crust with a tablespoon. This keeps the crust from pulling up. Mix 1 small pkg. vanilla instant pudding with 1 1/2 cups milk with wire whisk for 2 minutes or until smooth. Spread over cream cheese layer. Mix 1 small pkg. chocolate instant pudding with 1 1/2 cups milk with wire whisk for 2 minutes or until smooth. Spread over vanilla pudding mixture. Add cool whip on top. Sprinkle chopped pecans or ground chocolate on top. Cover and refrigerate. This is better if you chill several hours before serving.

67: 2 1/2 cups all-purpose flour 3 Tbs. sugar 1 tsp. salt 1 cup shortening 1 egg 1/4 cup cold water 3 lbs. fresh peaches (peeled, pitted & sliced) 1/3 cup lemon juice 3/4 cup orange juice 1/2 cup butter (1 stick) 2 cups sugar 1/2 tsp. ground nutmeg 1 tsp. ground cinnamon 1 Tbs. cornstarch 1 Tbs. sugar 1 Tbs, butter, melted In a medium bowl, mix together flour, 3 Tbs. sugar & salt. Work in the shortening with a pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill 30 minutes. Preheat oven to 350 degrees. Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown. | Old Fashioned Peach Cobbler (made with fresh peaches and homemade crust) | In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch. Mix into peach mixture. Remove from heat and pour into baked crust. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips iinto a lattice over peaches. Sprinkle with 1 Tbs. sugar and drizzle with 1 Tbs. melted butter. Bake in oven for 35 to 40 minutes, or until top crust is golden brown. | - 67 -

68: Pumpkin Bread (Phil's favorite!) | - 68 - | 2 1/2 cups all-purpose flour 3 cups sugar 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1 3/4 tsp. baking soda 1/2 tsp. salt Preheat oven to 350 degrees. Mix dry ingredients in large bowl. Stir in 1/2 cup canola oil, 4 beaten eggs, and 1 1/3 cup water. Add 2 cups pumpkin.; stir well. Add 1 cup raisins to this mixture. Pour mixture into 13" x 9" dish and bake for 1 hour @ 350 degrees. Serve with Cool Whip if desired. | Freda's Microwave Peanut Brittle | 1 cup sugar 1 tsp. vanilla 1/2 cup white corn syrup 1 tsp. baking soda 1 cup raw peanuts 1 tsp. margarine In a 1 1/2 qt. casserole dish, stir sugar and syrup. Bake in microwave on high for 4 minutes. Stir in peanuts. Bake in microwave on high for 3 to 5 minutes, or until light brown. Add margarine and vanilla to mixture, blending well. Bake in microwave 1 to 2 minutes more. Peanuts will be lightly browned. Add baking soda and GENTLY stir until foamy. Carefully pour onto greased cookie sheet. Cool and break apart. * Easy, and yummy!

69: - 69 - | 3/4 cup flour 1 cup sugar 1 tsp. baking powder 2/3 cup pumpkin 2 tsp. cinnamon 1 cup chopped walnuts 1 tsp. pumpkin pie spice 1 pkg. (8 oz.) cream cheese 1/2 tsp. nutmeg 1 cup confectioners sugar 1/2 tsp. salt 6 Tbs. butter 3 eggs (slightly beaten) 1 tsp. vanilla Beat confectioners sugar, cream cheese, butter & vanilla until smooth. Heat oven to 375 degrees - grease jelly roll pan. Grease & flour wax paper. Mix together, flour, baking powder, cinnamon, pumpkin pie spice, nutmeg & salt onto wax paper. Beat eggs & sugar in lg. bowl until smooth; beat in pumpkin. Stir in dry ingredients. Pour into prepared pan; spread evenly with spatula. Sprinkle with nuts, if desired. Bake in oven for 15 minutes. Loosen cake around edges. Invert onto towel dusted with confectioners sugar; peel off wax paper. Roll up cake from short side. Place seam-side down on wire rack; cool. Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve. | Pumpkin & Cream Cheese Roll-Up

70: Cherry Cheese Tarts | Put vanilla wafers in bottom of paper cupcake holders in muffin pan. Add above mixture on top. Bake @ 350 degrees for 15 minutes. Put cherry pie filling on top (I use 1 Tbs. sugar to cherry pie filling so it's not so tart). Great Holiday Treat! | "Puppy Chow" | - 70 - | 6 cups Crispix cereal 1/2 cup butter 1/2 cup peanut butter 2 cups powdered sugar 1/2 oz. chocolate chips Melt peanut butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack/bag. Put cereal mixture in and shake until well coated. | 2 (8 oz.) Philadelphia cream cheese 3/4 cup sugar 2 eggs 1 Tbs. lemon juice 1 tsp. vanilla vanilla wafers 1 lg. can cherry pie filling tart size paper cupcake holders

71: Fudge | - 71 - | 1 (12-oz. pkg. chocolate chips 1 lg. can evaporated milk 3/4 stick margarine 3 cups sugar 1 tsp. vanilla chopped pecans, if desired In large saucepan mix sugar and evaporated milk. On medium heat, cook mixture to soft ball stage. Remove from burner and add chocolate chips, butter, vanilla and pecans. Beat until smooth and pour into ungreased 9" x 13" dish. | Fantasy Fudge | 1 stick margarine 3 cups sugar 1 can evaporated milk 1 tsp. vanilla 1 jar (7 oz.) marshmallow cream 1 cup choped pecans 1 pkg. (12 oz.) semi-sweet chocolate chips Microwave margarine in 4-qt. microwave=safe bowl on high for 1 minute or until melted. Add sugar and milk; mix well. Microwave on high for 5 minutes or until mixture begins to boil; stirring after 3 minutes. Mix well: scrape bowl. Continue microwaving for 5 1/2 minutes; stir after 3 minutes. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into greased 9" square pan or 13" x 9" baking dish. Cool at room temperature; cut into squares.

72: Jeffrey's Family Famous FRIED PIES | - 72 - | In separate bowl, mix cornstarch (3 Tbs.) and small amount of water (just enough to make a thick consistency). Slowly add this mixture to dried fruit. Stir constantly until mixture is thick. Continue cooking until clear. Let cool. Pie crust: You will need to make this at least 2 times for the amount of dried fruit (above). Make crust same as for a regular pie crust. Pie Crust: 3 cups flour 1 cup Crisco shortening 1 tsp. salt 9 Tbs. cold water Roll out dough and use saucer to cut out pie form. Add fruit mixture (2 - 4 Tbs.) and fold crust over. With pastry brush, brush water around edges to seal crust. With fork, press pattern around edges of crust. Deep fry until lightly brown. Cool on rack. Pies can be pre-made and frozen for serving later. | 2 pkgs. dried fruit (I like to use apricots) * soak overnight in water, enough to cover. Cook in saucepan with ample water to cover. Boil until tender (35 - 40 minutes). Add 2 1/2 cups sugar; stir.

73: Key Lime Pie | 9" pie shell (I like to use Pillsbury Pie Crust) or you can use graham cracker crust (you can buy this ready-made) 2 egg yolks, lightly beaten 1 can (14 oz.) sweetened condensed milk 1/2 cup fresh lime juice 1 cup heavy whipping cream 2 Tbs. powdered sugar Beat egg yolks with condensed milk, just until blended. Add lime juice and beat with mixer until mixture thickens slightly. Pour into baked, cooled pie shell. Refrigerate until well chilled. Whip heavy whipping cream and fold in sugar. Spread over pie, making sure whipped cream touches pastry all around. Return to refrigerator and chill several hours or overnight. | PEANUT CLUSTERS | 2 (20-oz.) jars slightly salted peanuts 1 bar Baker's German Chocolate (break into pieces) 1 1/2 pkgs. white almond bark (break into pieces) 12 oz. pkg. chocolate chips Add all in crock pot. Cook on low heat for 2 hrs. Put by teaspoonfuls on wax paper (on cookie sheets). Put in cool place to set up then put in gallon baggies in refrig. This recipe makes quite a bit of peanut clusters! | - 73 -

74: - 74 - | Ross' Famous Bread Puddiing | 3 cups milk 3/4 cup sugar 1 cup raisins 1 tsp. cinnamon 1 tsp. vanilla 2 Tbs. soft butter 6 cups broken bread, rolls or dough Combine first 7 ingredients in a bowl. Blend in pieces of bread.. Pour mixture into a greased 9" x 9" x 2" baking dish. Bake at 350 degrees for 55 minues or until set. | 1/2 cup margarine (1 stick) 1 cup Bisquick 1 cup sugar 1/4 tsp. cinnamon 1 cup milk 1 (30-oz.) can sliced peaches-drain; reserve juice 6 Tbs. peach syrup (from peach can) Preheat oven to 350 degrees. Melt margarine in 13 x 9 1/2" pyrex dish. In separate bowl, combine dry ingredients (Bisquick, sugar and cinnamon); beat smooth with mixer or wire whisk. Pour evenly over margarine. Add 6 Tbs. peach juice to peaches and pour fruit carefully over Bisquick mixture, spreading evenly; do not stir in. Bake for 1 hour (uncovered) or until crust is golden brown. Serve warm or chilled, topped with ice cream or whipped cream, if desired. | Quick Bisquick Peach Cobbler

75: Uncle Ross' Pumpkin Pie | 2 unbaked 9" deep-dish pie shells 1 1/2 cups sugar 2 tsp. ground cinammon 1 tsp. salt 1 tsp. ground ginger 1/2 tsp. ground cloves 1/4 tsp. ground nutmeg 4 eggs 3 1/2 cups pumpkin 3 cups (2 (12-oz) cans) evaporated milk Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated oven @ 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 45 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 1 - 2 hours. | Freda's Carrot Cake 1/2 cup Canola oil 2 cups sugar 4 eggs (beat) 1/2 tsp. salt 2 cups all-purpose flour 2 tsp. baking soda 2 tsp. cinnamon 3 cups grated carrots 1 tsp. vanilla optional: raisins / walnuts Bake @ 350 degrees for 35-40 minutes. Frost with Cream Cheese icing. | - 75 -

76: My Favorite Cookie Recipes | Best Chocolate Chip Cookies in the World.........pg. 77 Snickerdodles............................................................................pg. 78 Jello Cookies..............................................................................pg. 79 Hello Dollie Cookies............................................................ pg. 80 Oatmeal Cookies..................................................................... pg. 81 | - 76 - | Cooking Tip: Chocolate chip cookies - always add the chocolate morsels last to the mix. It's best when they are very cold. Just barely stir the morsels in -- don't over mix.

77: Cookies | Best Chocolate Chip Cookies in the World (Sheridan's recipe) | 1 cup shortening 2 eggs 1/2 cup sugar 1 cup packed brown sugar 2 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 - 2 cups chocolate chips Preheat oven to 375 degrees. Cream together the shortening and both sugars. Add egss, vanilla, flour, baking soda and salt. Mix well. Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips. Mix together, well. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets and bake for about 9 - 12 minutes or until golden brown. | - 77 -

78: 2 3/4 cups all purpose flour 1/2 tsp. salt 2 tsp. baking powder 1 1/2 cups sugar 2 lg. eggs 1 tsp. vanilla 1 cup unsalted butter, room temperature Coating: 1/3 cup sugar 2 tsp. cinnamon In large bowl whisk together the flour, salt, and baking powder. In a separate bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (1 - 2 hours). Preheat oven to 400 degrees and place rack in the center of the oven. Spray 2 baking sheets with non-stick cooking spray. Shape the dough into 1" round balls. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick. Makes about 6 dozen cookies. | Snickerdoodles (Sheridan's favorite) * You might want to half this recipe | - 78 - | Cookies

79: Jello Cookies | 3/4 cup margarine (softened) 1/2 cup sugar 1 (3 oz.) pkg. jello (any flavor) 2 eggs 1 tsp. vanilla 2 1/2 cup all-purpose flour 1 tsp. baking powder 1/4 tsp. salt Cream margarine, sugar, jello, eggs and vanilla in medium bowl. Add rest of ingredients; mix well. Roll into little balls and flatten. Place on greased cookie sheet. Bake @ 350 degrees for 6 - 8 minutes. | - 79 -

80: Cookies | Hello Dollie Cookies | 1/2 cup margarine 1 1/2 cups graham cracker crumbs 1 (14 oz.) can Eagle Bran milk 1 (6 oz.) pkg. chocolate chips 1 1/2 cups coconut Preheat oven to 350 degrees (if using a glass dish heat to 325 degrees). In 13" x 9" dish, melt margarine in oven. Sprinkle crumbs over melted margarine; press into dish. Pour Eagle Bran milk over crumbs (do not stir). Top with chocolate chips, then coconut. Press down firmly. Bake for 25 - 30 minutes or until lightly browned. Cool before cutting. | - 80 -

81: Oatmeal Cookies (Freda's Recipe) | 2 cups flour 1/2 cup margarine 1/2 cup shortening 1 cup white sugar 1 cup brown sugar 2 eggs Mix above ingredients. Set aside. In separate bowl mix the following: 2 cups oats 1 tsp. baking soda 1 tsp. vanilla 1/8 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg * 1 cup raisins, if desired Add above mixture to flour and sugar mixture (the one you set aside). Spoon cookie dough onto cookie sheet. Bake @ 350 degrees for 8 - 10 minutes. | - 81 -

82: My Favorite ICE CREAM Recipes | - 82 - | Fresh Fruit Homemade Ice Cream......... pg. 83 Strawberry Ice Cream................................. pg. 83 Nehi Ice Cream.............................................. pg. 84 Homemade Ice Cream................................ pg. 84 Lime Sherbet Ice Cream............................ pg. 85

83: 3 cups (1 1/2 pints) half-and-half cream 1 (14 oz.) can Eagle Brand Milk 1 cup mashed fresh fruit (of choice) 1 Tbs. vanilla extract (food coloring optional) In ice cream freezer container, combine above ingredients; mix well. Freeze | Fresh Fruit Homemade Ice Cream | 1 (14 oz.) can Eagle Brand Milk 3 egg yolks 1/2 cup chopped strawberries 1 Tbs. vanilla 2 cups whipping cream (whipped) 2 cups fresh or frozen strawberries (mashed) In lg. bowl beat egg yolks; stir in Eagle Brand milk, vanilla and chopped strawberries. Fold in whipped cream. Pour 1/3 mixture into foil-lined 9x5 loaf pan. Spoon 1/3 mashed strawberries on top. Repeat layering; top with strawberry mixture. Swirl with spatula; cover. Freeze for 6 hrs. or until firm. | Strawberry Ice Cream | - 83 -

84: 2 cups milk 1 pt. Half and Half milk 6 eggs (beaten) 2 Tbs. vanilla 2 1/2 cups sugar Add above mixture and freeze in ice cream freezer. If desired, add fruit. | Homemade Ice Cream | Nehi Ice Cream | 6 cans Nehi pop (peach or strawberry) 1 can Eagle Brand Milk Mix together and freeze in ice cream mixer. (How simple is this!) | - 84 -

85: 1 envelope Unflavored Gelatine 1 cup sugar 1 1/2 cups boiling water 1/2 cup lime juice 4 drops green food coloring 2 1/2 cups milk 1 Tbs. grated lime peel In large bowl, mix Knox Gelatine with sugar. Add boiling water and stir until gelatine is dissolved; add lime juice, food coloring and lime peel. Cool mixture completely; stir in milk. Freeze 1 1/2 hours or until mixture is frozen about 1/2" around sides of bowl. Beat with electric mixer or wire whip until smooth; about 2 minutes. Pour into 2 freezer trays or 8" baking dish and freeze until firm. | Lime Sherbet Ice Cream | - 85 -

86: - 86 - | My Favorite PUNCH Recipes | Punch............................................. pg. 87 Orange Julius.............................. pg. 87 Strawberry Slush....................... pg. 87

87: Punch | 6 pkgs. Kool-Aid (cherry or raspberry) 1 lg. can pineapple juice 1 can water 2 cups sugar 2 bottles Gingerale Mix above and chill before serving | Orange Julius | 1/2 cup milk 1/4 cup sugar 1/2 cup cold water 6 ice cubes 1/2 sm. can (3 oz.) frozen orange juice 1/2 tsp. vanilla Place in blender until ice is crushed. Other fruits may be used in place of frozen orange juice. | 2 pkgs. strawberry kool-aid 1 tall can pineapple juice 2 pkgs. (3 oz.) strawberry jello 1 bottle gingerale Mix cool-aid and jello as directed on pkgs. Add pineapple juice and gingerale. Mix ahead and freeze, removing from freezer about 2 hrs. before serving. | Strawberry Slush | - 87 -

88: COOKING TIPS | Potatoes: To keep potatoes from budding, place an apple to the bag of potatoes. Potatoes: To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping. Tomatoes: Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer. Eggs: When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel. Hamburgers: For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat). Hamburgers: Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disppear when done. Meat: Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid. Melon: When picking out a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft. | - 88 -

89: Pesto Sauce: Never heat pesto sauce -- the basil will turn black and taste bitter. Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying. A cooler chest can also be used to keep hot food hot. Line the cooler with a heavy kitchen towel for extra insulatin and place well wrapped hot foods inside. It's amazing how long the foods will stay not only warm, but hot. Ultimate Disposable Pastry Bag: Take a heavy-duty zipper seal plastic bag and snip off one corner, making a slightly curved cut. Using a standard two- piece plastic coupler (available wherever cake decorating supplies are sold), insert the larger piece into the hole. Choose a tip and secure it with the coupler's ring. Fill the bag and zip the top closed. Decorate away, then remove the coupler/tip assembly and toss the bag. No messy cleanup! | - 89 - | COOKING TIPS

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  • Title: Stanlini Family Recipes
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