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S: Neidig Family Cookbook

BC: Ashley Neidig

FC: Neidig Family Cookbook

1: Table of Contents | Beverages 2-3 Appetizers 4-9 Breads 10-15 Soup & Salad 16-23 Vegetables & Side Dishes 24-25 Main Dishes 26-33 Casseroles 34-37 Desserts 38-49 Candy & Cookies 50-57 | 1

2: Brandy Slush By Barb & Randy Dike 2 cups boiling water 2 family size tea bags - brew strong tea 2 cups sugar 1 bottle (750 ml) peach brandy 1- 16 oz. frozen concentrated orange juice 1- 12 oz. frozen concentrated lemonade 7 cups water Combine all ingredients. Freeze until solid. Pour desired amount in glasses and pour desired amount of sprite or mountain dew to make slush. | Cranberry Tea By Jim & Cindy Neidig 1 pkg. cranberries 1 quart water Bring to a boil. Boil until cranberries pop open. Strain through tea strainer. In large pan, put 12 whole cloves, juice of 2 lemons, juice of 3 oranges. 1 pkg. red hots 2 cups sugar 2 quarts water & the strained juice of cranberries. Reheat until red hots dissolve. Stir often. | Hot Buttered Rum By Jim & Cindy Neidig 1 lb. butter (not margarine) 2 lb. brown sugar (light or dark) 3 beaten eggs 1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg 1 tsp. allspice Melt butter & add spices. Add brown sugar & stir. Let cool completely. Add eggs, beat with electric mixer until blended. Refrigerate - will store for 1 month. Makes 3 pitchers or more. | Hot Chocolate Mix By Jenifer & Joe Neidig 1 box (8 quarts) powdered milk 1 jar (11-13 oz.) powdered creamer 1 lb. Nestle Quick Mix all ingredients & store in air-tight container. To make hot chocolate, add desired amount to boiling water. Stir. | Spice Tea By Jim & Cindy Neidig 1 cup instant tea with lemon & sugar 1 cup Tang 1 tsp. cinnamon 1/2 tsp. cloves Mix. 2-3 teaspoons per cup. | Strawberry Daiquiri By Lynn & Mark Lingafelter 16 oz. can frozen strawberries in sugar 1 cup crushed ice 1 cup water 3 oz. triple sec 2 oz. rum 3 cap-fulls grenadine Blend well. | 2

3: House of Grace Tea By Sara & Eddie Cruce 1/4 cup white grape juice 1/4 cup lemon juice 2Tbsp. instant Nestea 1 cup sugar Enough water to make 1/2 gallon Spiced Tea By Sara & Eddie Cruce 8 tea bags - steep in hot water for 5 min. 1 1/2 cups of sugar 6 oz. can frozen lemonade 6 oz. can frozen limeade add water to make gallon | Luscious Slush Punch 2 1/2 cups white sugar 6 cups water 2 (3 oz.) pkgs. strawberry flavored gelatin mix 1 (46 oz.) can pineapple juice 2/3 cup lemon juice 1 quart orange juice 2 (2 liter) bottles lemon-lime flavored carbonated beverage In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. | Banana Slush Punch 4 ripe bananas 2 cups white sugar 3 cups water 1 (46 oz.) can pineapple juice 2 (12 oz.) cans frozen orange juice concentrate 1 (12 oz) can frozen lemonade concentrate 3 cups water 3 liters ginger ale In a blender, combine bananas, sugar, and 3 cups of water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate, and 3 cups water. Divide into 3 plastic containers and freeze until solid. Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each. | Best Lemonade Ever 1 3.4 cups white sugar 8 cups water 1 1/2 cups lemon juice In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice, and remaining 7 cups of water. | 3

4: Bean Dip By Rita & Greg Wilzbacher 2 cans Frito Lay bean dip 1/2 cups mayonnaise 1/2 of a small container sour cream 1 pkg. taco seasoning Colby cheese, shredded Monterey Jack cheese, shredded Chopped tomatoes Jalapeno peppers (optional) Spread bean dip on bottom of a pan. Mix mayonnaise, sour cream, and taco seasoning and spread over bean dip. Spread cheeses over that then top with tomatoes and jalapeno peppers. | Cheese Dip By Lynn & Mark Lingafelter 2 lb. Velveeta 1 lb. grated cheddar cheese 1 lb. sausage 1 lb. ground beef 1 large onion 1- 10 can rotel tomatoes, drain 1/2 liquid Melt cheeses in microwave or slow cooker while frying ground beef, sausage, & onions. Drain off fat & combine with melted cheese. Add rotel tomatoes. Stir together & let warm in slow cooker. Serve with taco chips. | Chili Cheese Log By Jim & Cindy Neidig 1 lb Velveeta Cheese 8 oz. cream cheese 1/4 tsp. garlic dash of salt chili powder & olives Let cheese come to room temperature. Add spice. Mix well. Put chili powder on wax paper & form cheese into rectangle. Place olives down center & roll cheese around. Will be coated in chili powder. Store in refrigerator for several days. Slice & serve on Ritz crackers. | Mexican Cheese Spread By Tom & Cathy Neidig 2- 8 oz. cream cheese, softened to room temp. 4 oz. shredded cheddar or colby cheese 1/2 can diced green chiles, drained 4 to 6 Tbsp. salsa, mild or hot Combine ingredients with mixer & serve with crackers (lightly seasoned are best. | Party Wieners By Sara & Eddie Cruce 4 pkg. Oscar Meyer party franks 2- 12 oz. jars chili sauce 2- 6 oz. jars grape jelly 3 1/2 Tbsp. lemon juice Heat & Mix thoroughly on stove until jelly dissolves. Add hot dogs & cook until done. Set on fondue rack to keep warm. | Taco Dip By Paul & Jean Neidig 1 can bean dip 2 cans guacamole 8 oz. sour cream 8 oz. taco cheese, shredded Spread bean dip in bottom of casserole dish. Spread guacamole on top of bean dip. Cover with sour cream. Sprinkle with taco cheese & serve with tortilla chips. | 4

5: Creamy Spinach Dip By Jim & Cindy Neidig 1- 16 oz. nonfat sour cream alternative 1- 10 oz. pkg. frozen chopped spinach, thawed & well drained 1/4 cup chopped red pepper 1/4 cup chopped scallions 1 clove garlic, crushed 1/8 tsp. liquid hot pepper seasoning 80 Harvest Crisps Crackers In medium bowl, mix sour cream, spinach, red pepper, scallions, garlic and liquid hot pepper seasoning until well blended. Cover; chill until serving time. Serve as a dip with crackers | Consumer Report's Salsa By Jenifer & Joe Neidig 1 large clove garlic 2-6 jalapeno peppers (remove seeds 4 tomatillos 6 plum tomatoes, diced 1 medium onion, finely chopped 1/2 green Italian pepper, chopped 2 Tbsp. coarsely chopped parsley 2 Tbsp. coarsely chopped cilantro 2 Tbsp. lemon juice 1/2 tsp. salt In food processor, finely chop garlic & jalapenos, add tomatillos & chop again. Remove mixture & combine with remaining ingredients. Can serve immediately, but will be better if chilled overnight. For more bite, add jalapenos or cumin. If you omit the tomatillos, it will taste like tomato salad. Makes 3 1/2 cups. | 5 | Mini Crescent Dogs 2 (8 oz.) cans Pillsbury refrigerated crescent dinner rolls 48 cocktail-sized smoked link sausages or hot dogs Heat oven to 375. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. Bake 12-15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm. | Fruit Skewers 5 large strawberries, halved 1/4 cantaloupe, cut into balls or cubes 2 bananas, peeled and cut into chunks 1 apple, cut into chunks 20 skewers Thread the strawberries, cantaloupe, banana, apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

6: Swedish Meatballs By Sara & Eddie Cruce Sauce: 3/4 cup catsup 1/2 cup water 1/4 cup vinegar 2 Tbsp. brown sugar 1 Tbsp. chopped onions 2 tsp. Worcestershire sauce 1 1/2 tsp. salt 1 tsp. dry mustard 1/4 tsp. pepper 3 drops Tabasco sauce Mix all ingredients together. Simmer while making meatballs Meatballs: 3/4 lb. ground chuck 3/4 cups dry bread crumbs (canned) 3/4 tsp. salt 1/2 tsp. accent 1 1/2 Tbsp. horseradish 2 eggs, beaten 3 drops Tabasco 11 1/2 Tbsp. chopped onions Mix 2st five ingredients together, mix next 4. Mi together & make meatballs. Brown in skillet. When thoroughly browned, add to sauce. Simmer 5 minutes. Pour into casserole dish. Several hours before serving, put covered dish in 250 oven. Stir occasionally. Serve with toothpicks. *Note These are best when made a few days in advance. Will keep in refrigerator for several weeks. | Zucchini Appetizer By Joe & Jenifer Neidig 3 cups chopped or sliced zucchini 1 cup bisquik 1/2 cup onion, chopped 1/2 cup grated parmesan cheese 2 tsp. parsley 1/2 tsp salt 1 1/2 tsp. oregano dash pepper 1 clove garlic, minced 1 cup grated cheddar cheese 1/2 cup oil 4 eggs, beaten Combine all ingredients & bake in greased pan at 350 for 35-40 min. Serve warm or cold | Summer Sausage By John & Dorcas Neidig 4 lb. lean hamburger or deer meat 2 cups water (or a little less) 1/4 cups or 4 Tbsp. Morton's Tender Quick curing salt 1 Tbsp. liquid smoke 1/4 tsp. garlic powder 1/2 tsp. onion powder 1/4 cups or 4 Tbsp. whole mustard seeds 2 pinches salt peppercorns (opt.) or coarse ground pepper Mix all ingredients together with hands as for meat loaf. Shape into rolls (6 rolls about 6" long & 2" in diameter.) Wrap each roll in aluminum foil. Poke a few holes in each roll. Refrigerate the rolls for 24 hours. Unwrap & place on rack of broiling pan that has water in the bottom in it. Bake at 300 for 1 1/2 hours & let cool. Refrigerate or freeze. | 6

7: Great Hors d'eouvres By Greg & Debbie Neidig 1-3 cans of whole water chestnuts Thick sliced bacon 1 cup brown sugar 1 cup ketchup In saucepan, combine brown sugar & ketchup over medium heat & bring to boil, & simmer. Cut bacon into slices big enough to wrap whole chestnuts & secure with toothpicks. Place in baking dish & cook at 350 until the bacon is 1/2 done or just starting to get crisp. Drain excess grease. Pour brown sugar & ketchup mixture over each water chestnut & cook until done. | Vegetable Pizza By Mike & Brenda Neidig 2 pkgs. Pillsbury crescent rolls Flatten out on large cookie sheet to make crust. Bake using package directions. Cool. Mix together: 1 pkg. Hidden Valley Ranch dressing 1- 12 oz. cream cheese, softened 2/3 cups miracle whip Spread evenly over cooled crust. Layer with shredded: 3/4 cups carrots 1 1/4 cups broccoli 1 1/4 cups cauliflower 1 1/4 cups cheddar cheese Refrigerate. | Polish Pizza By Jack & Viola Neidig 1 lb. hamburger 1 lb. sausage 2 tsp. dried minced onion 1 tsp. garlic salt 1 tsp. oregano 1 tsp. Worcestershire sauce 1 lb. Velveeta, but up & melted Brown hamburger, sausage, & minced onion; drain off fat. Add garlic salt, oregano, Worcestershire sauce, and velveeta. Spread on waxed paper in long rolls & cool until ready to handle. Cut in slices & freeze. Serve on party rye. Bake at 425 for 12-15 minutes. | Taco Dip By Rita & Greg Wilzbacher 2 cans refried beans 1 1/2 lb. ground beef 1 onion 1 pkg. taco seasoning 1 bottle taco sauce 1 lb. shredded taco cheese sour cream & diced tomatoes (optional) Brown onion & beef, drain; add taco seasoning & a little water, simmer. Put beans on bottom of a 9 x 13 pan then beef mixture, taco sauce, & shredded cheese; in that order. Warm in oven until cheese melts. Put sour cream & tomatoes on top. | Taco Dip by Mike & Brenda Neidig On a round cookie sheet or pizza pan layer: 1- 8 oz. cream cheese, softened 1- 8 oz. sour cream 1/2 pkg. dry taco seasoning Then layer the following chopped items: shredded cheese onion green onion black olives tomatoes lettuce Sprinkle remaining taco seasoning on top. Refrigerate. Serve with Tostitos. | 7

8: Spinach Cheese Squares By Jim & Cindy Neidig 4 Tbsp. butter 3 eggs 1 cup flour 1 cup milk 1 tsp. salt 1 tsp. baking powder 1 lb. sharp cheddar, grated 2 pkgs. chopped spinach, thawed & drained Preheat oven to 350. In 9 x 13 pan, melt butter in oven; remove. In bowl, beat eggs, add flour, milk, salt, & baking powder - mix well. Add cheese & spinach & blend. Pour into buttered pan & bake at 350 for 35 min. Remove & cool 10 min. to set. Cut into bite size squares. Can freeze by placing squares on a cookie sheet & freeze, bag later for storage. To serve after freezing, heat 12 minutes at 325. | Annie's Fruit Salsa and Cinnamon Chips 2 kiwis, peeled and diced 2 apples, peeled, cored, and diced 8 oz. raspberries 1 lb. strawberries 2 Tbsp. white sugar 1 Tbsp. brown sugar 3 Tbsp. fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 Tbsp. cinnamon sugar In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. | Boneless Buffalo Wings Oil for deep frying 1 cup unbleached all-purpose flour 2 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. cayenne pepper 1/4 tsp. garlic powder 1/2 tsp. paprika 1 egg 1 cup milk 3 skinless, boneless chicken breasts, cut into 1/2 in. strips 1/4 cup hot pepper sauce 1 Tbsp. butter Heat oil in a deep fryer or large saucepan to 375 degrees. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes in a batch. Combine hot sauce and butter in a small bowl. Microwave sauce on high until melted, 20 to 30 seconds. Pour sauce over the cooked chicken. Mix to coat. | Ham, Pickle, and Cream Cheese Roll-up 5 slices cooked ham 1 (8 oz.) pkg. cream cheese 5 dill pickle spears Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice and roll the slices into cylinders around the spears; secure with toothpicks. | 8

9: Baked Potato Skins 4 large baking potatoes, baked 3 Tbsp. vegetable oil 1 Tbsp. grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. paprika 1/8 tsp. pepper 8 bacon strips, cooked and crumbled 1 1/2 cups shredded cheddar cheese 1/2 cup sour cream 4 green onions, sliced Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper; brush over both sides of skins. Bake at 475 for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. | Caramel Popcorn 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla extract 5 quarts popped popcorn Preheat oven to 250. Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. | Ham and Cheese Crescent Roll-ups 1 (8 oz) can Pillsbury Refrigerated Crescent Dinner Rolls 8 thin slices cooked ham 4 thin slices cheddar cheese, cut into strips Heat oven to 350. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. Bake 15-19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. | Pizza Pinwheels 1 (8 oz.) can refrigerated crescent roll dough 2 cups shredded mozzarella cheese 24 slices pepperoni 1 (14 oz.) can pizza sauce Preheat oven to 375. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake until golden brown, about 12 minutes. Serve with pizza sauce for dipping. | 9

10: 1/2 tsp. baking soda 2 Tbsp. sugar 1 pkg. dry yeast dissolved in 1/4 cups warm water 1/2 cup shortening 1 cup buttermilk Set yeast mixture aside to dissolve. Sift first 5 ingredients into mixing bowl. Cut in shortening. Add milk & yeast mixture. Mix thoroughly. Turn out on floured board & knead. Roll to approximately 1/2". Cut out biscuits with.cutter & place on buttered pans. Brush tops with melted butter. Let rise about one hour & bake at 200 until golden brown. | Angel Biscuits By Sara & Eddie Cruce 2 1/2 cups plain flour 1 tsp. salt 1 tsp. baking powder | Cheese Garlic Bread By Joe & Jenifer Neidig 1/4 lb. butter or margarine, softened 2 large garlic cloves, peeled & minced 1/2 tsp. Worcestershire sauce 1 loaf Vienna bread 1/4- 1/2 lb. mozzarella cheese Mix butter with garlic & Worcestershire sauce. Set aside. Half bread horizontally. Place each half on baking sheet crust side down. Spread garlic mixture on bread & cover with cheese. Bake at 350 until cheese melts & is light brown | Beer Bread By John & Dorcas Neidig 3 cups self rising flour 6 Tbsp. sugar 1- 12 oz. beer Stir until smooth. Pour into greased & floured loaf pan. Bake at 350 for 45 min. Pour 1/4 cups melted butter over bread & bake 15 more minutes. Remove bread from pan instantly. | Ice Box Rolls By Anna Mae Neidig 2 cups luke warm water 1/2 cups + 1 Tbsp. sugar 1 tsp. salt 2 tsp. shortening 2 cakes or pkgs. yeast 1/2 cups warm water 8 cups flour 2 eggs Mix luke warm, 1/2 cups sugar, salt, & shortening. Add yeast in warm water to which has been added 1 Tbsp. sugar. Add 4 cups flour - then 2 eggs - then 4 more cups flour. Knead well. Place in well greased bowl & cover. Can be used immediately or as desired. | Oatmeal Blueberry Muffins By Larry & Cindy Neidig 1/2 cups rolled oats 1/2 cups orange juice or water 1 1/2 cups flour 1/2 cups sugar 1 1/4 tsp. baking powder 1 cups fresh blueberries or 8 oz. frozen, thawed & drained 1/2 tsp. salt 1/4 tsp. baking soda 1/2 cups vegetable oil 1 egg, slightly beaten 2 Tbsp. sugar 1/4 tsp. cinnamon Preheat oven to 400. Grease & flour muffin cups or line with papers. In large bowl combine oats & orange juice. stir well. Add flour, 1/2 cups sugar, baking powder, salt, baking soda, vegetable oil, & egg; mix well. Stir blueberries in gently. Spoon into baking cups, filling 2/3 full. Blend 2 Tbsp. sugar & cinnamon together & sprinkle over batter. Bake for 18-22 minutes. Makes 12 | 10

11: Low Cholesterol/Low Sodium Banana Nut Bread By Bill & Darlene Neidig 1/2 cups margarine 1/2 cups sugar 6 egg whites 2 3/4 cups sifted flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 1/2 cups mashed bananas (about 3 medium) 1/3 cups chopped walnuts Preheat oven to 350. Cream together margarine & sugar. Add egg whites & beat well. Sift together dry ingredients. Add to eggs alternately with banana, mixing well after each addition. Turn into 9 x 5" loaf pan coated with vegetable pam spray. Bake 50-60 minutes or until done. Remove from pan. Cool on rack. | Mom's Kuchen By Jack & Viola Neidig 2 cups milk, luke warm 1 tsp. + 1/2 cups sugar 2 pkgs. yeast 6 cups flour 1/2 cups lard or shortening 2 eggs 1 1/2 tsp. salt Take 1 cup milk & add 1 tsp. sugar, yeast, & 2 cups flour to make soft dough. Pour other cup of milk over top & let stand until flour mixture comes to top & is spongy. Add shortening, 1/2 cup sugar, eggs, salt, & 4 cups flour. Mix & let stand until it doubles in size. Put in pans & let rise again. Put brown sugar, margarine, milk, & cinnamon on top & bake | Overnight Caramel Rolls By Jim & Cindy Neidig 1/2 cups butter melted in bottom 9 x 13 pan 1/2 cups brown sugar 1 cup chopped pecans 1/4 cups butter 1 pkg. frozen dinner rolls 1- 3 3/4 pkg. regular butterscotch pudding Grease sides of pan. Sprinkle brown sugar & nuts over butter in pan. Place frozen rolls on top. Sprinkle with dry pudding mix, then dot with butter. Place in cold oven uncovered overnight. Turn on oven to 300. Bake for 35 minutes. | Monkey Bread By Lynn & Mark Lingafelter 2 pkg. yeast 2 cups warm water 3/4 cups melted shortening 3/4 cups sugar 1 1/2 tsp. salt 7 cups sifted flour 2 eggs 3 sticks melted oleo Dissolve yeast in water, add sugar, salt, eggs, shortening, & 3 1/2 cups flour. Beat well. Gradually add the remaining flour & knead well. Let rise in warm place until it doubles in bulk (about 2 hours). Knead well for 10 min. Roll dough 1/4" thick on a floured surface; cut like dumplings. Dip each piece in melted oleo & drop into a tube pan helter skelter. (use 2 cake pans) Let rise until it doubles in bulk. Bake at 350 for 30-40 min. Serve hot - just pull apart. | 11

12: Strawberry Bread By Lynn & Mark Lingafelter 3 cups flour 1 tsp. salt 2 cups sugar 1 tsp. baking soda 3 tsp. cinnamon 3 eggs, beaten 2- 10 ox. pkgs. frozen strawberries, thawed 1 1/4 cups oil Sift dry ingredients together & add 1 1/4 cups chopped nuts. Make well in center of dry ingredients. Add eggs, strawberries, & oil. Bake at 350 for 1 hour in greased loaf pans. Makes 2 loaf pans | Simply the Best Blueberry Muffins By Lynn & Mark Lingafelter 1 3/4 cups sifted flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1 egg + milk to measure 1 cup 1/4 cups butter, softened 3/4 cups sugar 1 cup fresh blueberries (may use froze without syrup - do not thaw) Preheat oven to 400 - Oil muffin tins. Sift together dry ingredients. Place egg into 1 cup measure then add milk to make 1 cup. In a large mixing bowl cream butter & sugar. Beat in egg mixture. Stir in dry ingredients just until blended. Gently stir in blueberries. Bake for 20-25 min. Makes 12 muffins. | Sour Cream Coffee Cake By John & Dorcas Neidig | 1 cup margarine 2 eggs 2 cups sugar 1 cup sour cream 1/2 tsp. vanilla 2 cups cake flour 1 1/4 tsp. baking powder 1/4 tsp. salt Cream margarine, eggs, and sugar.. Fold in sour cream, vanilla, flour, baking powder, and salt. | Topping: 1/2 cup finely chopped nuts 1/2 tsp. cinnamon 2 tsp. brown sugar Spread half of batter in greased angel food pan. Sprinkle topping over this & then pour in rest of batter. Bake at 350 for 1 hour. Sprinkle with powdered sugar while still warm. Let this cool until you can handle pan with bare hands before turning out. It may break otherwise. | Apple Bread 3 cups all-purpose flour 2 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup vegetable oil 2 cups sugar 2 eggs, beaten 1/2 tsp. vanilla 2 cups apples - peeled, cored, and coarsely chopped 1 cup broken walnuts In bowl, combine flour, cinnamon, baking soda, baking powder, and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla, and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8 x 4 in. bread pans. Bake at 350 for 40-45 minutes or until bread test done. Coll for 10 minutes before removing from pan. | 12

13: Six Week Bran Muffins By Jim &Cindy Neidig 1 box 14-15 oz. Raisin Bran 3 cups sugar 5 cups flour 5 tsp. soda 4 eggs, beatem 1 cup vegetable oil 2 tsp. salt 1 quart buttermilk 1 tsp. cinnamon, nutmeg or cloves Can add: 1/2 tsp. allspice, 1 cup raisins, or 1 cup pecans (or all) | Mix cereal, sugar, flour, soda, spices, salt. Add eggs, oil, & buttermilk. Mix well & cover. Store in refrigerator (Do not freeze). To bake - Fill greased muffin tins 2/3 full. Bake at 400 for 15-20 min. Batter will keep for 6 weeks in refrigerator. | Pepperoni Bread 1 loaf (1 lb.) frozen bread dough, thawed 1 egg, beaten 4 oz. sliced pepperoni sausage 1 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1 1/2 tsp. italian seasoning Preheat oven to 375. Lightly grease a baking sheet. Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese, and parmesan cheese over the dough. Sprinkle on the italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet. Bake for 40 minutes or until golden. | Soft Italian Breadsticks 1 cup warm water 3 Tbsp. soft butter 1 1/2 tsp. salt 3 cups bread flour 2 Tbsp. sugar 1 tsp. italian seasoning 1 tsp. garlic powder 2 1/4 tsp. active dry yeast Topping: 1 Tbsp. melted butter 1 Tbsp. grated parmesan cheese Place all dough ingredients in your bread machine according to manufacturers direction. Select dough setting. When dough cycle is complete, turn out onto floured board and divide dough in half. Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope. Place 2" apart onto greased baking sheets. Cover and let rise in a warm place for about 20 minutes or until doubled. Bake at 350 for 15 minutes or until golden brown. Immediately brush with butter and sprinkle with parmesan cheese. | Banana Bread 2 cups all-purpose flour 1 tsp. baking soda 1/4 tsp. salt 1/2 cup butter 3/4 cup brown sugar 2 large eggs, beaten 2 1/3 cups mashed overripe bananas Preheat oven to 350. Lightly grease 9 x 5 loaf pan. In large bowl, combine flour, soda, and salt. In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. Let bread cool in pan for 10 minutes. | 13

14: Buttery Soft Pretzels 4 tsp. active dry yeast 1 tsp white sugar 1 1/4 cups warm water 5 cups all-purpose flour 1/2 cup white sugar 1 1/2 tsp. salt 1 Tbsp. vegetable oil 1/2 cup baking soda 4 cups hot water 1/4 cup kosher salt, for topping In small bowl, dissolve yeast and 1 tsp. sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two Tbsp. of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450. In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned. | Swedish Tea Ring By John & Dorcas Neidig 1 1/2 cups milk, scalded 2 pkg. yeast 1/2 cups sugar 3 eggs, beaten 2 tsp. salt 5 cups flour (more or less) 1/2 cups melted margarine Topping: 1/2 cups brown sugar 1 tsp. cinnamon 1/2 cups nuts 1/2 cups raisins (optional) Cool scalded milk to warm then add yeast. Stir until dissolved. Add sugar, eggs, salt, & flour. Mix well. Add cooled melted butter & mix thoroughly. Turn onto floured board & knead until dough is smooth & elastic, working in additional flour if necessary to prevent stickiness. Place dough in bowl, brush with oil or fat, & let raise until doubled in bulk. Divide dough into 2 or 3 balls. Roll into oblong shape. Brush with 1 Tbsp. melted butter & sprinkle with topping mixture. Join the ends to form a ring. Cut with scissors from outer part toward center. Shape slices by pulling out & lapping one over the other. Bake at 350 for 30 min. Icing: Use butter icing & sprinkle with nuts. | Lemon Poppy Seed Bread 3 cups all-purpose flour 1 1/2 tsp. salt 1 1/2 tsp. baking powder 1 1/2 Tbsp. poppy seeds 2 1/2 cups white sugar 1 1/8 cups vegetable oil 3 eggs 1 1/2 cups milk 1 1/2 tsp. vanilla extract 1 1/2 tsp. lemon extract 1/4 cup orange juice 3/4 cup white sugar 1/2 tsp. lemon extract Preheat oven to 350. Grease three 8 x 4 bread pans. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds, and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla, and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes. Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving. | 14

15: Chocolate Chip Muffins 2 cups all-purpose flour 1/2 cup white sugar 3 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1/3 cup vegetable oil 1 egg 3/4 cup mini semi-sweet chocolate chips 3 Tbsp. white sugar 2 Tbsp. brown sugar Heat oven to 400. Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy). Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 Tbsp. sugar and 2 Tbsp. brown sugar. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm. | Pecan Pie Muffins 1 cup packed light brown sugar 1/2 cup all-purpose flour 1 cup chopped pecans 2/3 cup butter, softened 2 eggs, beaten Preheat oven to 350. Grease and flour 18 mini muffin cups or line with paper muffin liners. In a medium bowl, stir together brown sugar, flour, and pecans. In a separate bowl, beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake at 350 for 20-25 minutes. | Banana Crumb Muffins 1 1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 Tbsp. all-purpose flour 1/8 tsp. ground cinnamon 1 Tbsp. butter Preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. In large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 Tbsp. flour and cinnamon. Cut in 1 Tbsp. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean. | 15

16: Broccoli Soup By Lynn & Mark Lingafelter 3/4 cup onion 2 Tbsp. oil 2 cups water chicken bouillon 8 oz. wide egg noodles 2 small pkgs. frozen broccoli, slightly thawed 1/4 tsp. garlic powder 6 cups milk 1 lb. velveeta, cubed Cook 3/4 cups onion in 2 Tbsp. oil for 3 min. Add 6 cups water & chicken bouillon, bring to a boil. Add 8 oz. wide egg noodles & boil for 3 min. Stir in 2 small pkgs. frozen broccoli & 1/4 tsp. garlic powder. Boil for 4 minutes more. Add 6 cups milk & 1 lb. velveeta. | Broccoli Cheese Soup By Jack & Viola Neidig Rita & Greg Wilzbacher 2 Tbsp. margarine or 2 Tbsp. oil 1 Tbsp. minced onion or 3/4 cups onion 6 cups chicken broth 8 oz. fine noodles 1 tsp. salt 1 or 2- 10 oz. pkg. froze broccoli 1/8 to 1/2 tsp. minced garlic 6 cups milk 1 lb. velveeta | Melt margarine in pan. Add minced onion, then chicken broth. Or saute onion in oil. Gradually add noodles & salt; Cook 3 minutes. Stir in broccoli & garlic; Cook 4-5 minutes. Add milk & velveeta; stir until melted. Makes a large amount, recipe may be cut in half. | 10 oz. cubed stew meat 2 Tbsp. oil 3 1/2 quart beef broth 1 sm. onion, chopped 1/2 cup chopped celery 1 1/2 tsp. salt 1/2 tsp. black pepper 2 1/2 tsp. paprika 1/2 tsp. garlic powder 1/2 bay leaf 1/2 lb. barley | Trim meat to small cubes. Heat oil in large pot. Add meat & brown on high stirring frequently. When browned, add beef broth. Keep on high heat. Skim fat as broth boils. Add onion, celery, & seasonings to broth. Cook 15-20 min. on low heat to boiling. Add barley, stirring until returns to boil. Simmer on med. for an hour or until barley is done. | Feed Store Beef & Barley Soup By Jim & Cindy Neidig | Corn Beef Salad By Jim & Cindy Neidig Lemon Jell-O 1 cup mayonnaise 1/3 cups cut up celery 1/3 cups onion 1/3 cups green pepper 2 chopped boiled eggs 1 can corn beef Mix lemon Jell-O with 1 1/2 cups boiling water. Let set until soupy. Beat until it foams, add remaining ingredients. | Cauliflower Salad By Rita & Greg Wilzbacher 2 cups Miracle Whip 1/2 cups Parmesan Cheese 1/3 cups sugar 1 head lettuce, chopped 1 head cauliflower, chopped 1 medium onion, chopped 1 lb. bacon, fried & crumbled or 1 jar real bacon pieces Mix miracle whip, parmesan cheese, & sugar for dressing; set aside. Combine lettuce, cauliflower, onion, & bacon. Coat with dressing. | 16

17: Brown Jug Cheese Soup By Jim & Cindy Neidig Cook 20 min.: 4 chicken bouillon cubes in 1 quart water 1 cup didced celery 1 diced onion Add: 2 1/2 cups cubed potatoes 1 cup diced carrots 10 oz. frozen mixed vegetables Cook covered until tender, about 30 min. Add: 1 can cream of chicken soup 1 lb. Velveeta cheese, chunked Heat until cheese melts, stirring often | California Cheese Soup By Mike & Brenda Neidig 1 quart water 2 cubes chicken bouillon 1 cup diced celery 1/2 cups dicedonion 2 1/2 cups diced, peeled potatoes 1 cup diced carrots 1- 16 oz. bag frozen California blend vegetables 1- 10 3/4 oz. cans cream of chicken soup 1 lb. velveeta cheese Bring water to a boil in a large kettle; add next six ingredients. Reduce heat & simmer, covered until all vegetables are tender, about 30 min. Stir in chicken soup & cheese; cook until soup is heated through & cheese is melted. Makes 3 quarts. | Potato Soup By Gayle Neidig 5 cups milk 6 medium potatoes or more 1/2 cups chopped onion 1/2 cups margarine salt & pepper to taste Peel & cube potatoes. Add onion, margarine, & milk. Mash part of potatoes with fork to thicken soup until done. Never allow to come to a boil. Salt & pepper. | Peanut Soup By Jim & Cindy Neidig Saute in heavy saucepan: 2 Tbsp. margarine 1 medium onion, chopped When onion is yellow: stir in 1 Tbsp. flour Mix in a small bowl: 1/2 cup chunky peanut butter 1 cup hot water | Add to onions - cooking over low heat & stirring until smooth. Add: 1 chicken bouillon cube 3 cups milk Heat slowly, stirring often until bouillon is dissolved & soup is hot. | Vegetable Soup By John & Dorcas Neidig 1 large can tomato juice 1 medium size chuck roast, cut into 4 pieces Potatoes, peeled, as many as you like 3 cans Vegall-brand mixed vegetables 1 pkg. wide curly noodles salt, & pepper to taste | Combine all ingredients, except noodles, in a coup pot & cook on low for about 6 hours. Add noodles & cook until tender. | Cherry Salad By Kris & Cindy Neidig Mix in large bowl: 1 can cherry pie filling 1 can Eagle brand milk 1 sm. can crushed pineapple, drained 1 cup pecans, chopped 1 lg. container Cool Whip Cover & refrigerate | 17

18: Vegetable Chili By Sara & Eddie Cruce 1- 14 oz. can no salt tomatoes, broken up 1- 15 1/2 oz. can pinto beans 1- 15 1/2 oz. can kidney beans 1- 15 1/2 oz. hunts special tomato sauce 1- 16 1/2 oz. can no salt corn 1 pkg. chili-o 1 large diced onion 1 tsp. chili powder 1/2 tsp. garlic powder 2 cups water 1/2 cups diced green pepper (optional) 4 oz. spaghetti, broken in 2" pieces Combine all ingredients in large pot except spaghetti. Cook spaghetti in separate pan for 10 minutes. Drain & add to large pot. Cook for about an hour or until the onions are transparent. Add more water & chili powder until desired consistency & flavor is achieved. | White Chili By Jim & Cindy Neidig | 1 lb. Large white beans 6 cups chicken broth 2 cloves garlic 2 medium onions, chopped & divided into 2 portions 1 Tbsp. oil 2- 4 oz. cans green chiles 2 Tbsp. Ground Cumin 1 1/2 tsp. oregano 1/4 tsp. ground cloves 1/4 t. red pepper 4 cups diced cooked chicken 3 cups Grated Monterey Jack Cheese | Combine beans, broth, garlic, & half of onions. Bring to boil & reduce heat to simmer for about 3 hours. Add more broth as necessary. Saute remaining onions in oil until tender. Add chiles, seasoning & mix thoroughly. Add to bean mixture. Add chicken & simmer 1 hour. Add broth if necessary. Serve with grated cheese. Also may serve chopped tomatoes, sour cream, black olives, guacamole, etc. | Cranberry Mold By John & Dorcas Neidig 3/4 cups boiling water 1- 3 oz. pkg. raspberry Jell-O 1/2 cups chopped nuts 1/3 cups chopped celery 1- 16 oz. can whole cranberry sauce 1- 8 1/2 oz. can crushed pineapple, undrained | Mix water with Jell-O until dissolved. Stir in remaining ingredients & pour into mold. Refrigerate until firm. Double recipe for 9 x 13 cake pan. | Crisp Cucumbers By John & Dorcas Neidig 1 1/2 cup cold water 1 1/2 cup vinegar 1 1/2 cup sugar 1 1/2 Tbsp. dry onion flakes 3/4 tsp. salt 3/4 tsp. celery seed 1/2 tsp. garlic salt 1/2 tsp. onion salt 1/2 tsp. celery salt 4 medium cucumbers, sliced | Place everything in a jar except cucumbers. Cover & shake until sugar dissolves. Add cucumbers, cover, & refrigerate. (I add dill weed & peppercorns.) | 18

19: Apricot Sparkle Jell-O By Bill & Darlene Neidig 2 pkg. small or 1 lg. apricot jello or orange pineapple 3 1/2 cups hot water 1 #2 can crushed pineapple 4 bananas 1 pkg. Dream Whip 2 eggs, beaten well 2 Tbsp. flour, rounded 1/2 cups sugar 1 Tbsp. butter or margarine Drain juice from pineapple & save for dressing. dissolve Jell-O in hot water & set aside until thick not firm. Add pineapple & bananas. Pour into large pan or dish & let set until firm. Make dressing with sugar, butter, flour, eggs, & pineapple juice. Cook until think. Stir often. Optional: add small pkg. of Philadelphia Cream Cheese, let cool & spread over Jell-O & top with dream whip. | Broccoli/Cauliflower Salad By Lynn & Mark Lingafelter 1 bunch broccoli, but 1 head cauliflower, cut 2 cups shredded cheddar cheese Dressing: 3/4 to 1 cup mayonnaise 2 Tbsp. vinegar 1 pkg. ranch buttermilk dressing mix Mix above ingredients & pour over vegetables & cheese just before serving. | 4th of July Jell-O Salad By Gayle Neidig 1st Layer: 1- 3 oz. pkg. of red raspberry Jell-O 1 can blueberries (drained. Save juice) | Mix Jell-O in 1 cup hot water. Add blueberry juice & water to make 2nd cup. Hald set. Add blueberries. Chill until firm. 2nd layer: 1 envelope Knox unflavored gelatin 1/2 cups cold water 1- 8 oz. pkg. cream cheese 1/2 cup sugar 1/2 cups milk Soften gelatin in water. Stir over low heat until dissolved. Combine cream cheese & sugar, add milk & gelatin mix until blended. Pour over 1st layer & chill until set. 3rd. layer: Mix 1- 3 oz. pkg. of red raspberry Jell-O following directions on pkg. Add to 1st & 2nd layer & chill until set | Freezer Slaw By John & Dorcas Neidig 1 large head cabbage, shredded 1 Tbsp. salt 1/2 stalk celery, chopped 1 green pepper, chopped 1 red pepper, chopped 1 cup vinegar 1/2 cups water 2 cups sugar 1 tsp. celery seed 1 tsp. mustard seed | Cover cabbage with ice water & salt. Let stand for 1 hour, then squeeze. Add celery, red pepper, & green pepper. Combine vinegar, water, sugar, celery seed, & mustard seed; & boil for 15 min. Let cool & pour over slaw. | 19

20: Fruit Salad By Bill & Darlene Neidig 1 can fruit cocktail (drained) 2 cans small mandarin oranges (drained) 1 can pineapple tidbits (not drained) 1 pkg. instant lemon pudding Mix together & refrigerate. Add fresh grapes, bananas (2 or 3), marshmallows when ready to serve. Serves 8-10 | French Dressing By Lynn & Mark Lingafelter 1/3 cups sugar 1/3 cups catsup 1/3 cups salad oil 1/4 cups vinegar dash of salt Shake well. Chill | Mexican Green Salad By Jim & Cindy Neidig 1 head lettuce 1 can ranch style beans (drained) 1 onion (minced) 10 oz. grated cheese 2 med. tomatoes (minced) 30 min. to an hour before serving add 8 oz. bottle or 3/4 cups Kraft Catalina dressing. Last minute add 1 large bag crushed Fritos. Browned hamburger meat can be added if desired. | Fruit Salad By John & Dorcas Neidig 2 cans pineapple chunks, drained 2 cans mandarin oranges, drained 1 can peach pie filling 1 lb. frozen strawberries 6 bananas Combine all ingredients & serve. | Mandarin Salad By Jim & Cindy Neidig 1 small head lettuce 1 bunch romaine lettuce or red leaf lettuce 2 stalks celery 2 green onions 1/4 cups fried bacon 1 can drained mandarin oranges 1/2 cups toasted slivered almonds Combine ingredients, toss in large bowl. Dressing: 1/4 cups oil 2 Tbsp. sugar 2 Tbsp. vinegar 1 Tbsp. chopped parsley Dash of hot sauce Salt & pepper Mix ingredients for dressing. Shake & chill. | Mostaccioli Salad By John & Dorcas Neidig 1 pkg. pasta 1 Tbsp. oil 1 medium cucumber 1 diced onion 1- 4 oz. jar pimento 1 Tbsp. garlic powder 2 Tbsp. parsley 2 Tbsp. prepared mustard 1 tsp. salt 1 tsp. coarse pepper Boil pasta with oil. Drain & rinse. Combine all ingredients. Dressing: 1 1/2 cups vinegar 1 1/2 cups sugar 1/4 cups oil Combine ingredients & bring to a boil. Mix with salad & refrigerate 12-24 hours before serving. | 20

21: Spinach Salad By Jim & Cindy Neidig 12. oz. cottage cheese 1/4 cups onions diced 3 oz. pkg. lime Jell-O 1 diced cucumber 1 cup mayonnaise 1 Tbsp. vinegar 1 pkg. frozen chopped spinach | Mix Jell-O in one cup boiling water. When Jell-O starts to set add remaining ingredients. Mix & put in refrigerator. | Strawberry Jell-O Salad By Rita &Greg Wilzbacher 1 large pkg. strawberry Jell-O 2 1/2 cups boiling water 1 pkg. frozen strawberries 1 can crushed pineapple in its own juice 2 large bananas, sliced Lite Cool Whip | Dissolve Jell-O in water. Add strawberries, pineapple, & bananas. Allow to set up in refrigerator. When set, put Lite Cool Whip on top. ** Safe for diabetics. | Pasta Salad By Jim & Cindy Neidig 1 lb. pasta, cooked & rinsed Dressing: 1 1/2 cups sugar 2 tsp. dry mustard 1 cup vinegar 1/2 cups vegetable oil 1 tsp. salt Dash pepper & garlic powder Heat to very hot. Pour over pasta. Add veggies: 1 cup chopped onion 2 Tbsp. parsley (optional) 1 cup chopped tomato 1 cup chopped green pepper 1 cucumber Keeps a long time. | Pea Salad By Bill & Darlene Neidig Step 1: Drain 1 can French cut green beans 1 can tiny peas 1 can small white corn Dice fine: 1 jar pimentos 1 green pepper 1 cup onion 1 cup celery Step 2: Heat & cool 1 tsp. salt 1 tsp. pepper 1 Tbsp. water 3/4 cups vinegar 1/2 cups oil 1 cup sugar Step 3: Mix steps 1 & 2 Note: Green Giant white shoepeg corn & LeSeur Tiny Peas are best in the salad | Pretzel Salad By Greg & Debbie Neidig 1 cup crushed pretzels 1/3 cups sugar 1 stick melted butter 1- 8 oz. cream cheese 1/2 cups sugar 12 oz. crushed pineapple (drained) 1- 8 oz. Cool Whip Mix: 1st three ingredients & spread on cookie sheet. Bake at 400 for 7 minutes. Break apart when cool & set aside. Cream: Sugar, cream cheese. Stir in pineapple & cool whip. Chill overnight. Before you serve, stir in pretzel mix. | Snicker Apple Salad 1 (8 oz.) container Cool Whip 3 apples, diced 3 regular sized Snickers Bars, frozen Mix together the Cool Whip and apples. Smash the Snickers bars and add to the salad. Best if you allow to stand for awhile before serving. | 21

22: Pretzel Jell-O Salad By Paul & Jean Neidig 2 1/2 cups crushed pretzels 3/4 cups melted butter 1 Tbsp. sugar 8 oz. Cool Whip 1- 3 oz. pkgs. strawberry gelatin 2 cups boiling water 2- 10 oz. pkg. frozen strawberries, partially thawed Heat oven to 400. Combine pretzels, butter, & 1 Tbsp. sugar. Press on bottom of 13 x 9 pan. Bake 8 min. Cool. In small bowl, beat cream cheese until fluffy. Gradually add 1 cup sugar. Beat until smooth. Fold in Cool Whip. Spread on cooled crust. In medium bowl, dissolve gelatin in boiling water. Stir in strawberries. Refrigerate until slightly thickened. Pour over cream cheese mixture in pan. Refrigerate until firm. | Bacon Ranch Pasta Salad 1 (12 oz.) pkg. uncooked tri-color rotini pasta 10 slices bacon 1 cup mayonnaise 3 Tbsp. dry ranch salad dressing mix 1/4 tsp. garlic powder 1/2 tsp. garlic pepper 1/2 cup milk, or as needed 1 large tomato, chopped 1 (4.25 oz.) can sliced black olives 1 cup shredded sharp cheddar cheese Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10-12 minutes or until al dente; drain. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives, and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry. | Creamy Chicken and Wild Rice Soup 4 cups chicken broth 2 cups water 2 cooked, boneless chicken breast halves, shredded 1 (4.5 oz.) pkg. quick cooking long grain and wild rice with seasoning packet 1/2 tsp. salt 1/2 tsp. ground black pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups heavy cream In a large pot over medium heat, combine broth, water, and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes. | Ham and Potato Soup 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 Tbsp. chicken bouillon granules 1/2 tsp. salt, or to taste 1 tsp. ground white or black pepper, or to taste 5 Tbsp. butter 5 Tbsp. all-purpose flour 2 cups milk Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. | 22

23: Chicken Noodle Soup 1 (2 to 3 lb.) stewing chicken 2 1/2 quarts water 3 tsp. salt 2 tsp. chicken bouillon granules 1/2 medium onion, chopped 1/8 tsp. pepper 1/4 tsp. dried marjoram 1/4 tsp. dried thyme 1 bay leaf 1 cup diced carrots 1 cup diced celery 1 1/2 cups uncooked fine noodles In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving. | Grape Salad 2 lbs. green seedless grapes 2 lbs. red seedless grapes 8 oz. sour cream 8 oz. cream cheese, softened 1/2 cup granulated sugar 1 tsp. vanilla extract, to taste. Topping ingredients: 1 cup brown sugar, packed, to taste 1 cup crushed pecans, to taste Wash and stem grapes; set aside. Mix sour cream, cream cheese, white sugar, and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight. | Banana Split Salad 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping, thawed 1 (21 oz.) can cherry pie filling 3 medium firm bananas, cut into chunks 1 (8 oz.) can crushed pineapple, drained 1/2 cup chopped nuts In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple, and nuts. | Bacon and Potato Soup 6 thick slices bacon 1 1/2 tsp. olive oil 1/2 cup chopped onion 1/2 cup chopped carrots 1 stalk celery, chopped 4 cups low fat, low sodium chicken broth 4 cups cubed potatoes 1/8 tsp. cayenne pepper 1/2 cup shredded cheddar cheese 1/2 tsp. kosher salt Cook bacon until crisp in 3 quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted - do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once. | 23

24: Corn Fritters By John & Dorcas Neidig 2 cups cut fresh corn or 1 lb. whole kernel corn, drained, save liquid 1 cup milk 1 1/2 cups sifted flour 2 tsp. baking powder 3/4 tsp. salt 1 egg, beaten Sift together flour, baking powder and salt. Combine egg, milk mixture, and corn. Add to dry ingredients. Mix just until flour is moistened. Drop batter from tablespoon into deep hot fat (375). Fry until golden brown, about 3 minutes. Drain on paper towels. Serve with warm maple-flavored syrup or apple butter. Makes about 18. | Vegetables & Side Dishes | Flitters By Jack & Viola Neidig Sara & Eddie Cruce 6 eggs, beaten 6- 1/2 egg shells milk 1 stick margarine, melted Stir above ingredients. Add: 5 to 6 cups flour, as much is needed to roll out easy. Divide into 5 balls & roll in a circle. (this should be thin) Dry until they can be cut in 1" squares. Do not over dry. Cut when dough is still damp. Cook chicken broth. If not rich enough add butter for flavor. Cook approximately 1 hour or until done. | Baked Beans with Hamburger By Rita & Greg Wilzbacher 1 large can pork & beans 1 small bottle catsup 1 small bottle white Karo syrup 1 bottle BBQ sauce, plain 1 lb. hamburger, browned brown sugar to taste onion Mix & bake about 3 hours at 325 until thick. | German Potato Salad By Anna Mae Neidig 5 lb. potatoes, cooked , peeled, and sliced 1/2 lb. crisply fried bacon, crumbled 2 Tbsp. flour 3/4 cups sugar 3/4 cups vinegar 3/4 cups water 1 cup sweet pickles, chopped 1 cup onions, diced bit of celery seed In deep skillet cook flour, sugar, vinegar, and water until liquid is clear. Add remaining ingredients; cool. Best if prepared a day early. Can be served hot or cold. | German Potato Salad By Lynn & Mark Lingafelter 4 cups sugar 1/2 cups flour 2 1/2 cups white vinegar 2 cups water 2 Tbsp. salt 1 tsp. pepper 2 Tbsp. celery seed 1 cup chopped onion 1 cup chopped green pepper 1/4 cups chopped red pimento 5 lbs. potatoes 2 lbs. bacon Boil and dice potatoes. Fry bacon.. Bring all ingredients to a boil and cook until it thickens. Take off heat and add 5-6 sliced hard boiled eggs. Serve hot or cold. | 24

25: Holiday Squash By Jim & Cindy Neidig 2 acorn squash 1 cup whole cranberry sauce 1/4 cups canned crushed pineapple 1/4 cups brown sugar 3 Tbsp. butter 1/2 tsp. cinnamon 1/8 tsp. nutmeg Pierce whole squash. Cook in microwave 8 minutes, turn over after 4 minutes. Cut in half, discard seeds and place in 2 quart baking dish, cut side up. Mix together rest of ingredients. Fill squash halves with mixture and cover with plastic wrap. Cook for 8 minutes turning dish half way through. Conventional Oven: Place squash cut side down in shallow dish. Add 1/2 cups of water. Cook 25 minutes at 375. Turn squash halves over, fill with mixture. Cover with foil. Cook another 20-30 minutes until very tender. | Popcorn Stuffing By Jim & Cindy Neidig 1 cups bread crumbs 2 onions, chopped 2 eggs 1 cup popcorn (unpopped) 1 cup water 1 tsp. sage 1 tsp salt 1 tsp. pepper Mix dry ingredients in bowl, add eggs and water. Mix. Put into turkey. Roast at 350 degrees. Turkey will be done when popcorn blows ass off the turkey. | Twice Baked Potatoes 6 large baking potatoes 1 (16 oz.) container sour cream 1/4 cup shredded cheddar cheese 3/4 cup butter salt and pepper to taste 3 slices American cheese Preheat oven to 350. Bake potatoes for 1 hour or until soft. Cut enough of the skin off the top of each potato to be able to scoop the potato out of the skin and into a mixing bowl. Add butter, sour cream, grated cheese, and mix together well. Add salt and pepper to taste. Fill the skins with the mix and top with 1/2 slice American cheese. Bake for 20-25 minutes just until heated through. | Crispy Seasoned French Fries 2 1/2 lbs. russet potatoes, peeled 1 cup all-purpose flour 1 tsp. garlic salt 1 tsp. onion salt 1 tsp. salt 1 tsp. paprika 1/2 cup water, or as needed 1 cup vegetable oil for frying Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels. | 25

26: BLT Express By Lynn & Mark Lingafelter 1 cup mayonnaise 1 tsp. dried or fresh basil 1/4 tsp. salt 1/4 tsp. pepper 1 lb. bacon; fried & crumbled 3 cups shredded lettuce 3 tomatoes diced 6 pita rounds, cut in half Mix mayo, basil, salt, and pepper together. Toss mixture with bacon, lettuce, and tomato and stuff into pita bread. | BBQ Beef Sandwiches By Larry & Cindy Neidig Take a beef roast and place in crock pot with fat trimmed off. Pour a can of beef broth over the roast. Cook in crock pot on low for 24 hours or until beef falls apart easily. When beef is "shredded" consistency, drain liquid off and add open pit BBQ sauce to taste. | Chicken Pot Pie By Jackie & Jeff Steckler 1 pkg. frozen vegetables 1 can cream of chicken soup 1 can cream of celery soup chicken 1 cup chicken broth Topping: 1 cup self-rising flour 1 stick margarine 1 cup milk Grease pan and put chicken and vegetables in. Mix together soups and broth. Pour over. Melt margarie. Mix flour and milk. Pour on top. Bake at 400 for 1 hour. | Chicken Fajitas By Joe & Jenifer Neidig 1/2 cups lime juice 1/4 cup plus 1 Tbsp. vegetable oil 2 cloves garlic, finely chopped 1/2 tsp. pepper 1/4 tsp. crushed red pepper 1/4 tsp. salt 1 lb. boneless, skinless chicken, cut into strips Combine lime juice, 1/4 cups oil, garlic, pepper, red pepper, and salt. Pour over chicken. Cover; marinate in refrigerator for 2 hours. Drain chicken, discard marinade. In skillet, cook chicken in 1 Tbsp. hot oil. Add onion and pepper strips, cook until tender. Serve on tortillas. Good with sour cream. | Chicken & Rice By Sara & Eddie Cruce Pour 1 pkg. of wild rice in bottom of pan. Add one #2 can of chicken broth and one can of sliced mushrooms. Place chicken (Cornish hens) breast side up on top of rice mixture. 11 to 13 oz. hens work best. Pour one can of golden mushroom soup over chicken. Sprinkle with paprika. Add a few diced pimentos and sliced almonds. Cover with foil and bake at 325 for 1 1/2 hours. | Chicken Kabobs By Paul & Jean Neidig 1 chicken breast, boned & skinned 3 Tbsp lemon juice 1/2 tsp. garlic powder 1/2 tsp. ground ginger 3 Tbsp. vegetable oil 1/8 tsp. salt 12-14 fresh mushrooms 8-10 pineapple chunks Cut chicken. Place in small bowl. Combine remaining ingredients, except mushrooms and pineapple chunks. Mix well. Pour lemon juice mixture over chicken. Turn or toss to coat. Cover & refrigerate 2 hours - stirring several times. Drain chicken, reserving marinade. Put on skewers with pineapple and mushrooms. Broil 5-6 inches from heat for 6-8 minutes. | 26

27: Chop Suey By John & Dorcas Neidig 3 lb. diced lean beef 3 lb. diced pork 2 can water chestnuts, drained 3 large cans Chinese vegetables 3 large cans bean sprouts 1 onion, diced 1/4 cups soy sauce 2 Tbsp cornstarch | Brown meat and onion in oil. Add vegetables, bean sprouts, soy sauce, and water chestnuts. Simmer 2 hours. Thicken with 2 Tbsp. cornstarch added to a little warm water. | Chicken Spaghetti By Jim & Cindy Neidig Cooked boned chicken 1 lb. Velveeta 3 large onions 1/2 tsp. garlic 1 cup celery 2 cups chicken broth 2 cans mushrooms 2 bell peppers (optional) 1 large can tomatoes 1 lb. spaghetti, cooked 2 cans green chilis, minced | Cook chicken and save broth. Slightly cook spaghetti. Combine ingredients in large pan over medium heat, add spaghetti last. Bake until it bubbles. 350 for 30 minutes. | Chicken Sandwiches By Larry & Cindy Neidig 3 cans boned chicken 1 can cream of chicken soup 1 can crushed potato chips Mix well. Heat until ready to serve. | Enchiladas By Tom & Cathy Neidig 1 pkg. small flour tortillas 1 lb. ground beef chopped onions & green chiles to taste 2 envelopes taco seasoning 2 cups water 8 oz. shredded colby or cheddar cheese 1 can refried beans 1 jar salsa, hot or mild Brown meat, onions, and chiles. Drain fat. Add taco seasoning mix and water. Heat over medium heat until simmering. Cover bottom of 9 x 13 pan with some of this mixture. Cut tortillas into quarters. Spread with a small amount of beans, spoon small amount of salsa on, and sprinkle a bit of cheese on top. Roll up and place edge side down in pan. Try not to layer them - better to squeeze in than to layer. Pour remaining meat mixture over them. Cover all tortillas - extra sauce can be quickly made by mixing salsa and water together. Sprinkle remaining cheese on top. Cover with foil and bake at 350 for 30 minutes. *Hurry-Up Enchiladas Same as above recipe, but don't quarter the tortillas. Spread them with beans, salsa, and cheese then place inn pan. Cut some to fill in corners of pan. Cover with rest of sauce and top with cheese. Cover with foil and bake at 350 for 30 minutes. | Johnny Mazzetti By Sara & Eddie Cruce 1 large onion, chopped 1 green pepper, chopped 1 lb. ground beef 1/2 lb. velveeta, grated 1- 8 oz. pkg. noodles 1 large can tomatoes 1 small can mushrooms | Brown ground beef with onions and peppers. Cook noodles until tender, drain. Add tomatoes and mushrooms to meat mixture. Add noodles and cook slowly for 30-40 minutes. Sprinkle with cheese. | 27

28: Enchiladas By John & Dorcas Neidig | Brown hamburger and onion. Place hamburger on tortillas and cover with a slice of Velveeta cheese. Roll the tortillas up & place in baking pan or dish. Sauce: 1 can hot enchilada sauce 1 can tomato soup 1 can water Mix thoroughly & pour over enchiladas. Bake at 350 for 30 min. | Tortillas: 1 cup flour 1 cup corn meal salt Add enough water to make a thin batter, 2 cups or more. Fry as you would a pancake. Always keep batter thin. 2 lb. hamburger 1 large onion, chopped Velveeta cheese, sliced | King Ranch Chicken By Greg & Debbie Neidig 3-4 boneless, skinless chicken breasts 1 pkg. soft flour tortillas 1 can cream of mushroom soup 1 can cream of celery soup 1/3 can diced rotel tomatoes 1 cup cheddar cheese 1 cup chopped onions 1 cup chicken broth salt, pepper to taste chili powder to taste Cut up & cook chicken. Spray with cooking spray & line a 13 x 9 inch pan with tortillas, then layer all of the ingredients, chicken first, saving 1/2 of cheese for top. After layering, pour chicken broth over mixture. Cover with layer of tortillas, top it off with cheese. Bake at 350, covered with foil for 35 minutes, then uncover & bake for additional 15 minutes or until bubbles. | Lasagna By Rita & Greg Wilzbacher Sauce: 1 1/2 lb. ground beef 1/2 lb. ground pork 1 tsp. garlic salt 1 large can tomato sauce 2 Tbsp. parsley flakes 1 1/2 tsp. salt 1 Tbsp. basil 1- 12 oz. can tomato paste Lasagna: 1 lb. cottage cheese 1/2 cup parmesan cheese 3 pkgs. shredded mozzarella cheese 9 strips lasagna noodles, cooked & drained Brown meat; drain off excess fat. Add garlic, parsley, basil, salt, tomato sauce, & paste. Simmer 1/2 hour. Layer noodles, meat, cottage cheese, mozzarella, and parmesan cheese. Repeat making 3 of each. Cover with foil and bake at 350 for 30 min. Uncover and cook another 20 min. Let stand 20 minutes before serving. *Better if made in advance and refrigerated overnight. | Meat Loaf By John & Dorcas Neidig 2 Tbsp. instant onions 1 lb. hamburger 1 egg 1 tsp. Worcestershire sauce 3 slices bread, broken up 1/4 cup milk pepper salt | Add bread to milk and let stand a few minutes. Mix in with ground beef, egg, Worcestershire, and onions; Add the soaked bread crumbs. Shape into loaf and put in baking pan. Put catsup on top of meat loaf. Bake at 400 for 1 1/2 hours. *Sometimes I put 1/2 cup catsup into meatloaf mixture. | 28

29: Lasagna By Janet & John Weiss 9 lasagna noodles 1 to 2 1/2 lb. ground beef 8 oz. tomato sauce 1 qt. or 1- 2 1/2 lb. can whole tomatoes & juice 1/4 cup minced onion 1/4 tsp. garlic powder 1 1/2 tsp. salt 1/4 tsp. pepper mozzarella cheese American cheese parmesan cheese Brown meat and season. Drain grease. Add tomatoes and sauce. Let simmer about 20 minutes. Cook noodles about 10-20 minutes in salt water. Put layers in 9 x 13 glass dish. Start with noodles, meat sauce, and cheese. About three layers each. Have meat and cheese last. Bake at 350 for 25-30 minutes. Can be fixed ahead and frozen. *I usually put my tomatoes in the blender so not to have chunks. | Lasagna By Mike & Brenda Neidig 1- 8 oz. pkg. lasagna noodles 1 lb. ground beef 1- 8 oz. tomato sauce 1- 8 oz. tomato paste 1 lb. pkg. cream cheese 1 cup cottage cheese 1/4 cup sour cream 1/3 cup chopped green pepper 1/4 cup chopped onion | Cook noodles until tender, drain and add small amount of cooking oil. Combine cheeses, sour cream, onion, and green peppers. Brown meat, add tomato sauce and paste. In casserole dish, alternate noodle mixture - cheese mixture - meat mixture. A layer of meat should be on top. You can make 3 or 5 layers. Bake at 400 for 45 minutes. | Meat Loaf By Kris & Cindy Neidig 2 lb. ground beef 1 cup cracker crumbs 1/2 cup catsup 1/4 cup onion, chopped 1 egg 2 tsp. Worcestershire sauce 1 1/2 tsp. salt 1 Tbsp. brown sugar Combine all the above ingredients and place into loaf pan. Bake at 350 for 45 min. | Topping: 1/2 cup catsup 2 Tbsp. brown sugar 1/2 tsp. mustard Mix these together and spread over loaf. Bake 15 minutes longer. | Pepper Steak By Barb & Randy Dike 3 lb. round steak, cut up or 3 lb. stew meat 2 cans whole tomatoes 1 green pepper, sliced 1 onion sliced 1 can mushrooms (optional) 4 Tbsp soy sauce 2 Tbsp Worcestershire sauce 1-2 Tbsp. garlic powder 2 Tbsp flour (for thickening) 1 dash ginger Pressure cook for 30 minutes. Serve over rice | 29

30: Oyster Pie By Sara & Eddie Cruce | 3 oz. cream cheese 1/2 cup butter 1 cup flour Filling: 1 can cream of mushroom soup 8 oz. raw oysters 2 eggs, beaten 1/4 cup minced celery 1/4 cup onion 1 Tbsp. olive oil 1/4 tsp. salt 1/2 cup grated Monterey Jack cheese 1/2 cup bread crumbs | Blend the cream cheese and butter. Blend in the flour. Chill for 10 minutes and roll out between wax paper. Chill another 10 minutes. Form into 9" pie pan. Bake at 325 for 30 minutes. Saute the celery and onion in olive oil. Add to the soup, oysters, eggs, and salt. Mix and pour into the baked pie shell. Top with cheese and then bread crumbs. Bake at 400 for 20 min. Let sit for awhile before serving. | Pasta Fagioli By Jim & Cindy Neidig 1/2 lb. ground beef 1 Tbsp. olive oil 1 medium chopped onion 1 medium carrot halved & sliced 1 celery stalk, sliced 1- 14 oz. can peeled tomatoes (chopped, drained, & rinsed) 1- 15 oz. can cannelline (white beans, drained & rinsed 1 quart beef broth 2 tsp. tobasco or red pepper 1 tsp. majoran, crumbled pepper 3/4 cup dry elbow macaroni 2 Tbsp. chopped parsley 1/2 cup fresh lemon juice Saute beef in oil on medium high heat. Remove meat. Saute veggies in pan for 3-4 minutes. Add tomatoes and juice. Cover and simmer 10 minutes. Put meat back in. Add beans, broth, and marjoran. Simmer 5 minutes. Bring to boil. Add macaroni. Boil 6-7 minutes until pasta is El dente. Stir in parsley, tobasco, and lemon juice. Optional: salt, sugar, chili powder, garlic powder | Pepper Steak (Crock Pot) By Kris & Cindy Neidig 1 1/2 -2 lb. beef round steak 1/4 cup flour 1/2 cup salt 1/8 tsp. pepper 1 medium onion, chopped 2 large green peppers, seeded & cut into 1/2" strips 1 can (16 oz.) whole tomatoes cut up 1 Tbsp. beef flavor base (Wylers) 1 Tbsp soy sauce 2 tsp. worcestershire sauce | Cut steak into strips. Combine flour, salt, and pepper. Toss with steak strips to coat thoroughly. Add to crock pot with onion, green pepper, stir. Combine tomatoes, beef base, soy sauce, worcestershire sauce. Pour into crock pot, moistening meat. Cover and cook on low for 8-12 hours. Serve gravy with pepper steak over hot fluffy rice. | Spaghetti Sauce By Paul & Jean Neidig 12 oz. can tomato paste 2 cans water 1 onion, chopped 1/2 tsp. sugar 1/8 tsp garlic powder 1 tsp. basil 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. oregano 1 lb. ground beef, browned & drained Combine all ingredients & simmer at least 1/2 hour. | 30

31: Pot Roast Meat Loaf By Anna Mae Neidig 1 lb. ground beef (lean) 2/3 cup pet, or any evaporated milk 2 slices soft bread 1/4 cup catsup or chili sauce 1 tsp. salt 2 tsp. worcestershire sauce 1/4 tsp. pepper Shape into a loaf in center of a 13 x 9 x 2 pan. | Peel and slice 1/4" thick - 3 med. potatoes, and 3 med. onions. Peel & quarter lengthwise 3 med. carrots. Mix:2 tsp. dried parsley flakes 1 tsp. salt few grains pepper Place vegetables in layers around meat. Sprinkle each layer with part of salt mixture. Cover tightly with foil. Bake in 375 oven for 1 hour or until vegetables are tender. Uncover and bake 10 minutes more. | Spaghetti Pie By Lynn & Mark Lingafelter Crust: 16 oz. thin spaghetti, cooked & drained 6 Tbsp. margarine 5 beaten eggs 1 cup parmesan cheese 1 1/2 cup ricotta or cottage cheese 16 oz. shredded mozzarella cheese Sauce: 2-2 1/2 lb. lean ground beef or ground turkey 2 chopped onions 2 jars thick prego sauce (don't add water) Brown ground beef with onions. Add prego and heat through. Mold crust in bottom and sides of 3 greased pie plates. Spread 1/2 cup ricotta cheese over each crust then pour meat mixture over cheese. Sprinkle shredded mozzarella cheese and parmesan cheese on top of pies. Bake at 350 for 20-30 minutes until cheese is lightly browned. Let set for 5-10 minutes before serving. Cut into pie slices. | Shish Kabob Sauce By Sara & Eddie Cruce 1 cup salad oil 3/4 cup soy sauce 1/2 cup lemon juice 1/4 cup Worcestershire sauce 1/4 cup mustard 1 tsp. pepper 2 cloves garlic Blend in mixer of blender. | Stuffed Green Peppers By Rita & Greg Wilzbacher 6 medium green peppers 1 1/2 lb. ground chuck beef 1 cup cooked long grain rice 1 small onion, chopped (1/2 cup) 1 1/2 tsp. salt 1/2 tsp. pepper 1 clove garlic, minced 1- 10 3/4 oz. can condensed tomato soup 1/2 cup water 6 slices velveeta cheese, or as desired Cut off tops of green peppers, remove seeds and membranes. Mix beef with rice, onion, salt, pepper, and garlic. Fill peppers with meat mixture. Arrange snugly around edge of 3 quart casserole dish. Mix together soup and water. Pour over and around peppers. Cover. Microwave on high for 24-28 minutes rotating dish 1/2 turn after 12 minutes. Remove dish from microwave, place cheese over peppers and let stand covered 5-10 minutes before serving so that cheese will melt. | 31

32: Special Baked Chicken By Larry & CindyNeidig 6 boneless skinless chicken breasts 6 slices bacon 1 pkg. dried beef 16 oz. sour cream 1 can cream of mushroom soup Arrange dried beef (which has been torn into small pieces) in bottom of baking dish. Wrap bacon slices around chicken breasts and place over beef. Bake uncovered at 350 for 30 minutes. Combine soup and sour cream and pour over chicken. Bake about 1 hour longer. Serve over rice. | 20 minute Chicken Parmesan By Joe & Jenifer Neidig 1 lb. boneless, skinless chicken breasts 1 egg, slightly beaten 1/2 cup seasoned bread crumbs 2 Tbsp. butter or margarine 1 3/4 cup spaghetti sauce 1 Tbsp. parmesan cheese 1/4 cup chopped parsley Flatten chicken to even thickness. Dip chicken into egg then crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add spaghetti sauce. Reduce heat, cover, and simmer 10 minutes. Sprinkle with cheese and parsley. Cover; simmer 5 minutes or until cheese melts. Serve over spaghetti. | Corn Dogs 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 tsp. salt 1/8 tsp. black pepper 1/4 cup white sugar 4 tsp. baking powder 1 egg 1 cup milk 1 quart vegetable oil for frying 2 (16 oz.) pkgs. beef frankfurters 16 wooden skewers In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels. | Baby Back Ribs 2 lbs. pork baby back ribs 1 (18 ox.) bottle barbecue sauce Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight. Preheat oven to 300. Bake ribs wrapped tightly in the foil at 300 for 2 1/2 hours. Remove from foil and add more sauce, if desired. | 32

33: General Tsao's Chicken 4 cups vegetable oil for frying 1 egg 1 1/2 lbs. boneless, skinless chicken thighs, cut into 1/2 inch cubes 1 tsp. salt 1 tsp. white sugar 1 pinch white pepper 1 cup cornstarch 2 Tbsp. vegetable oil 3 Tbsp. chopped green onion 1 clove garlic, minced 6 dried whole red chiles 1 strip orange zest 1/2 cup white sugar 1/2 tsp. ground ginger 3 Tbsp. chicken broth 1 Tbsp. rice vinegar 1/4 cup soy sauce 2 tsp. sesame oil 2 Tbsp. peanut oil 2 tsp. cornstarch 1/4 cup water Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 tsp. sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turn golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken as been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate. Heat 2 Tbsp. vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes. Dissolve 2 tsp. of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce. | Sesame Chicken 2 Tbsp. all-purpose flour 2 Tbsp. cornstarch 1/4 tsp. baking soda 1/4 tsp. baking powder 2 Tbsp. low-sodium soy sauce 1 Tbsp. dry sherry 2 Tbsp. water 1 tsp. vegetable oil 1 dash sesame oil 1 lb. skinless, boneless chicken breast meat, cubed 1 cup chicken broth 1 cup white sugar 2 Tbsp. distilled white vinegar 2 Tbsp. dark soy sauce 2 Tbsp. sesame oil 1 tsp. chile paste 1 clove garlic, minced 1/4 cup cornstarch 1/2 cup water 1 quart olive oil for frying 2 Tbsp. toasted sesame seeds Sift flour, 2 Tbsp. cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 Tbsp. water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm. Heat olive oil in a deep fryer or large saucepan to a temperature of 375. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3-4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over top. Sprinkle with toasted sesame seeds to garnish. | 33

34: Casseroles | Bean Bake By Sara & Eddie Cruce 6 slices bacon, fried & crumbled 1 lb. ground beef 1 medium onion, chopped 1/2 cup catsup 1/4 cup sugar 1/3 cup brown sugar 1 tsp. mustard 1 can pork & beans 1 can lima beans 1 can red kidney beans Brown ground beef with onion, drain off fat. Mix with catsup, sugar, brown sugar, and mustard. In a large mixing bowl, combine meat mixture, bacon, and beans. Mix well and pour into baking dish. Bake at 350 for 1 hour. | Broccoli Casserole By Gale Neidig 2 boxes frozen chopped broccoli 1/2 stick of butter or margarine 1/2 cup crushed Ritz crackers 8 slices grated or cut up American cheese 1 can water chestnuts (optional) Cook broccoli and add rest of ingredients. Mix well. Put in baking dish. Dot with butter and sprinkle with more crumbled Ritz crackers. Bake at 350 until hot clear through. | Chicken Casserole By Larry & Cindy Neidig 2 cans bones chicken 1 large can chow mein noodles 1 can chicken with rice soup 1 can cream of mushroom soup 1 small can evaporated milk (1/3 cup) Save 1/3 of chow mein noodles for top. Mix all other ingredients together. Sprinkle remaining chow mein noodles on top and bake at 350 for 45 minutes. | Cabbage Casserole By MIke & Brenda Neidig 1 medium head of cabbage, chopped 1 lb. ground beef 1 small onion, chopped 1 green pepper, chopped 1/2 tsp. celery seed 1 tsp. salt 1/4 tsp. black pepper 1- 46 oz. can tomato juice 1/2 cup uncooked rice Put cabbage in large baking dish. Brown the meat; drain the fat. Add onion, green pepper, and seasonings; saute for 2-3 minutes. Mix with cabbage, then mix in rice. Add tomato juice. Mix well.Bake at 350 for 1 to 1 1/2 hours, until cabbage is done. | Hamburger Casserole By Sara & Eddie Cruce 1 lb. ground beef 1 onion 1 can cream of mushroom soup 1 can cream of chicken soup 1 small can green peas 1 small can whole niblet corn 8 oz. sour cream Brown hamburger with onion. Set aside. Put a handful of uncooked noodles on bottom of casserole dish. Then put vegetables in. Mix soups and sour cream then spread over vegetables. Put hamburger and onion on top. Bake at 325 for 25-30 min. Top with french fried onion rings and bake an additional 5 minutes/ | 34

35: Chicken Casserole By Mike & Brenda Neidig 1 chicken, boiled 1/2 cup chicken broth 1 cup celery 1 medium onion 1 can cream of chicken soup 1 can cream of mushroom soup 1- 5 oz. can chow mein noodles Debone & cut up chicken. Cook celery and onion in chicken broth. Mix in soups and noodles. Stir in cut up chicken. Top with crumbled Ritz crackers. Bake at 350 for 1 hour. | Dressing By Kris & Cindy Neidig 2 loafs bread, torn into small pieces (dried) 2 small onions, chopped 5 stalks celery, diced 6 eggs beaten 4 cans chicken broth 1 cooked chicken & juice 1 lb. sausage & drippings salt & pepper to taste 1 Tbsp. sage Bake at 350 for about 1 hour. | Dressing By Janet & John Weiss 1 loaf white enriched bread 2 eggs, scrambled 4 sticks celery, chopped 1 small onion, chopped 1 stick oleo chicken broth to taste Tear bread in small pieces day before to dry. Cook in skillet oleo, celery, and onion until soft. Mix with broth, oleo, celery, and onion mix, and eggs. Salt and pepper to taste. Bake at 350 for 1 hour. when making more add time. *I use soup stock for broth. | Ham & Cheese Strada By Paul & Jean Neidig 12 slices white bread 3/4 lb. sharp process cheese 2 cups finely diced cooked ham 2 Tbsp. dry minced onion 3 1/2 cups milk 1/2 tsp. salt 1/4 tsp. dry mustard 6 slightly beaten eggs Cut crusts off bread and fit bread into bottom of 9 x 13 pan. Slice cheese and place on next layer over bread, then ham. Lay another layer of bread on top. Combine eggs, milk, and seasonings and pour over top of all. Cover and refrigerate at least 6 hours. Bake uncovered at 325 for 1 1/2 hours. | Corn Casserole By BIll & Darlene Neidig 1- 17 oz. can whole kernel corn (drained) 1- 17 oz. can cream style corn 8 oz. sour cream 2 large eggs, beaten 1 box Jiffy corn muffin mix 1 stick of margarine or butter Melt butter or margarine in casserole dish. Empty both cans of corn into large mixing bowl. Add sour cream, beaten egg, box of dry Jiffy corn muffin mix, and margarine. Stir well to mix thoroughly. Pour in 2 qt. casserole dish and bake in 350 for 1 hour. | 35

36: Hamburger Delight By Mike & Brenda Neidig 1- 8 oz. pkg. wide egg noodles 1 1/2 lb. ground beef 1/4 cup green pepper, chopped 1 clove garlic, minced 3- 8 oz. cans tomato sauce 1/8 tsp pepper 1/8 tsp. salt 1 cup cottage cheese 1- 8 oz. pkg cream cheese 1/4 cup sour cream 3-4 green onions, chopped 1 cup shredded cheese Cook noodles according to package directions. Cook ground beef, green pepper, and garlic until beef is browned. Drain fat. Add tomato sauce, salt, and pepper. Stir in noodles. Combine cottage cheese and cream cheese. Add sour cream and green onion. Layer half the noodle mixture into a greased 9 x 13 x 2 baking dish. Top with cottage cheese mixture and then with remaining noodle mixture. Sprinkle with cheddar cheese. Bake uncovered at 350 for 30 minutes, or until heated through. | Make Ahead Breakfast By Jack & Viola Neidig 1 lb. breakfast sausage 2 slices bread, cut in 1/2" squares 1 cup shredded cheddar cheese 6 eggs 2 cups milk 1/2 tsp. salt 1 tsp. dry mustard Crumble sausage in skillet. Cook and drain fat. Spread bread cubes in buttered 12 x 8 x 2 baking dish. Top with sausage and cheese. Beat eggs, milk, and seasonings, then pour over cheese. Cover and refrigerate overnight. Bake at 350 for 30-40 minutes. Serves 6-8. | Mexican Casserole By Tom & Cathy Neidig 1 lb. ground beef 1 can cream of mushroom soup 1 can cream of chicken soup 1 envelope taco seasoning chopped onions and green chiles, to taste 8 oz. shredded colby or cheddar cheese 1/2- 4 oz. bag doritos 8 oz. sour cream (optional) Brown ground beef, onion, and green chiles - drain fat. Add taco seasoning and stir well. Add soups and heat over medium until warm. Lightly crush chips and put in bottom of a 9 x 13 pan. Spoon soup mixture over chips and sprinkle cheese on top. Sour cream can be used before or after baking at 350 for 15 minutes. | Microwave Broccoli/Cheese Casserole By Lynn & Mark Lingafelter 2 pkg. frozen broccoli 2 cups minute rice 1 stick oleo 1 can cream of chicken soup 1 soup can milk 1 Tbsp. dried onion flakes 1 can water chestnuts 8 oz. velveeta Mix all ingredients and microwave on high for 30 minutes stirring occasionally. | Pedro's Special By Sara & Eddie Cruce 1 lb. ground beef 1/2 tsp. garlic powder 1 lb. can kidney beans 1/2 tsp. oregano 2 Tbsp. chili powder 1/2 chopped onion 1- 8 oz. can tomato sauce + 1/3 cup water 1 bag corn chips additional chopped onion shredded lettuce Brown ground beef, onion, and garlic. Stir in tomato sauce and water, oregano, and chili powder. Ina greased 1 quart casserole dish alternate layers of meat with layers of beans and corn chips, ending with corn chips. Bake, covered, at 350 for 45 minutes. Uncover and bake another 10 minutes. Before serving sprinkle top with shredded lettuce and chopped onions. Makes 5 to 6 ample servings. | 36

37: Mod Mac N Cheese Casserole By Gale Neidig 8 oz. bite size macaroni 1 Tbsp. butter 1 tsp. dry mustard 1/2 tsp. salt 3 cups grated sharp cheddar cheese 1 egg, beaten 1 cup milk Cook macaroni as directed, drain. Melt butter and blend in mustard and salt. Add butter mixture and 2 1/2 cups shredded cheese to drained macaroni. Mix and pour into a buttered 1 1/2 qt. casserole. Combine beaten egg with milk and pour over macaroni. Sprinkle remaining cheese on top. Bake at 350 for 45 min. or until custard is set. Makes 6 servings. | Scow By Sara & Eddie Cruce 1 1/2 lb. ground beef 3 stalks celery, chopped 1 large onion, chopped 1/2 green pepper, chopped 1 can mushrooms 1 tsp. garlic salt 1 tsp. salt 1 can tomato paste 1 can corn niblets 1 tsp. basil 1 Tbsp. Worcestershire sauce 1/2 cup parmesan cheese 1 tsp. parsley 1 tsp. pepper 1 small pkg. velveeta, sliced 1/4" thick Combine ingredients and simmer 10 minutes. Add 4 oz. cooked wide noodles and mix. Place in greased casserole dish. Arrange velveeta on top. Bake, covered, at 350 for 45 min. Remove cover and bake another 15 min. or until cheese is brown. | Sue's Potatoes By Greg & Debbie Neidig 8-10 potatoes, boiled in jacket, cooled, peeled, & cubed Mix together: 1 medium onion, diced 1 cup Miracle Whip 1/2 lb. of velveeta cheese (shredded) Place cubed potatoes in 13 x 9 pan and pour above mixture over potatoes. Chop about 4 slices of bacon and sprinkle on top. Bake at 450 for 25-30 minutes until cheese melts and the bacon is crisp. | Tuna Noodle Casserole By Tom & Cathy Neidig 6 oz. (3 1/2 cups) cooked egg noodles 1-2 small cans tuna, drained 1/2 cup mayonnaise dash of celery seed 1/3 cup chopped onion 1 cup velveeta cheese 1 tsp. salt 1 can cream of celery soup 1/2 cup milk In blender, combine mayonnaise, cheese, soup, and milk until smooth. Flake tuna apart and put noodles, tuna, onion, celery seed, and salt in deep casserole dish. Add soup mixture and stir. Additional milk may be needed to rinse out blender. Bake covered at 425 for 20 minutes. | 37

38: Apple Crisp By Jim & Cindy Neidig In 9 x 13 pan: 10-12 green tart apples, peeled & sliced Sprinkle with: 2 Tbsp. sugar 2 Tbsp. cinnamon Melt 1 1/2 cups butter and mix with: 2 cups sugar 2 cups flour dash of salt 2 eggs Mix well. Spread on top. Bake at 350 for 1 hour. | Apple Crisp Superb By Kris & Cindy Neidig 2-6 apples 1/4 cup sugar 1 cup flour 3/4 cup sugar 1 tsp. baking powder 3/4 tsp. salt 1 egg, unbeaten 1/2 cup melted butter Pare apples and slice thinly into a greased 7/11" pan. Put 1/4 cup sugar over apples and stir it in. Mix flour, 3/4 cup sugar, baking powder, salt, and eggs with fork until crumbly. Sprinkle over apples. Pour melted butter over this and sprinkle with cinnamon. Bake at 350 for 30-40 minutes. | Bacardi Rum Cake By Sara & Eddie Cruce 1 cup chopped pecans or walnuts 1 box yellow cake mix 1- 3 1/2 oz. box instant vanilla pudding mix 4 eggs 1/2 cup cold water 1/2 cup oil 1/2 cup Bacardi dark rum (80 proof) Preheat oven to 325. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix ingredients together and pour batter over nuts. Bake 1 hour. Cool then invert on serving plate. Glaze: 1/4 lb. butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi dark rum Melt butter in saucepan. Stir in water and sugar.Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up. | Brownies By Chrysanne & Loren Rogers 2 squares unsweetened chocolate 2 sticks oleo 4 eggs 2 cups sugar 1 1/2 cups flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla chopped nuts (optional) Melt chocolate and oleo. Beat eggs. Add sugar, salt, and gradually add melted chocolate. Mix well. Add flour, baking powder, vanilla, and nuts. Mix. Pour into a greased and wax lined cookie sheet. Bake at 350. Do not over bake. Its done when toothpick comes out clean. Icing: Melt 1/2 square chocolate, 1/2 stick oleo, 1 cup sugar, 1/3 cup milk, and 1/4 tsp. salt. Cook 1 minute. When cool, add enough powdered sugar to spread. *I usually flip brownies over and ice top. | 38

39: Anna Mae's Lemon Cake 1 pkg. lemon cake mix 1 pkg. instant lemon pudding mix 3/4 cup water 3/4 cup oil 4 eggs Beat 3-4 minutes. Pour in ungreased pan and bake at 350 for 35 minutes. Take out and stick it all over with fork. Icing: 2 Tbsp. margarine 1/3 cup lemon juice 2 Tbsp. water 2 cups powdered sugar Heat to a boil. Pour over cake. | Apple Pudding By Joe & Jenifer Neidig 2 large apples, chopped 1 cup sugar 1 cup flour 1 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg or allspice 1 tsp. salt 1 tsp. vanilla 1 egg 1 cup nuts (optional) Mix until apples are coated, bake in an 8 x 8 greased pan at 350 for 30-35 minutes. | Brownies By Sara & Eddie Cruce 2 sticks margarine 2 cups sugar 4 eggs. beaten 1/2 tsp. baking powder 1 tsp. vanilla 1 1/2 cup flour 6 Tbsp. cocoa Mix and bake 25 minutes at 350. | Butter Pecan Ice Cream By Lynn & Mark Lingafelter 1 cup sugar 1 small box instant butter pecan pudding mix 1/2 cup pecans 4 eggs, beaten 8 oz. cool whip 1 Tbsp. vanilla Mix above ingredients well and put in ice cream maker. Fill to line in ice cream maker with whole milk. | Caramel Apple Dip By Lynn & Mark Lingafelter 8 oz. cream cheese 1/2 cup packed brown sugar 1/4 cup sugar 1 tsp. vanilla 8 oz. planters nut topping Mix all ingredients and serve with apple slices. | Carrot Cake By Lynn & Mark Lingafelter 2 cups flour 2 tsp. baking soda 1/2 tsp. salt 2 cups sugar 2 tsp. cinnamon 1 tsp. baking powder 3 cups grated carrots (1 lb.) 4 eggs 1 1/2 cup oil 1 tsp. vanilla Grease and flour one 9 x 13 cake pan. Mix all the dry ingredients with the carrots. Add oil, eggs, and vanilla. Blend well and pour into pan. Bake at 350 for 40-50 minutes. Cream Cheese Frosting: 1 stick butter 1- 8 oz. pkg. cream cheese 4 cups powdered sugar 1 tsp. vanilla Beat until smooth. | 39

40: Cheesecake By Joe & Jenifer Neidig Crust: 1 1/4 cup graham crackers 1/4 cup sugar 1/3 cup melted butter Mix and pat in springform pan 2- 8 oz. pkgs. cream cheese, softened 1 can sweetened condensed milk 3 eggs 1/4 cup lemon juice 8 oz. sour cream Cream cheese. Blend in condensed milk, eggs, and lemon juice. Pour over crust. Bake at 300 for 50-55 minutes. Spread sour cream on top and bake 5 more minutes. Refrigerate. | Cherry Angel Treat By Jackie & Jeff Steckler 1 cup powdered sugar 1- 3 oz. cream cheese (softened) 1/2 carton (8 oz.) Cool Whip 1 Angel Food Cake (cut in cubes) 2 cans cherry pie filling In large bowl, mix powdered sugar, cream cheese, cool whip. Blend together with Ange Food cubes. Spread cherry pie filling over cake mixture. | Cherry - O Cream Cheese Pie By Mark & Brenda Neidig 1 crumb crust (9-inch) or 1 baked pastry shell (9-inch) 1 pkg. (8 oz.) cream cheese 1 1/3 cup (15 oz. can) Eagle Brand Sweetened Condensed Milk 1/3 cup lemon juice 1 tsp. vanilla extract 1 can (1 lb. 6 oz.) cherry pie filling Soften cream cheese to room temperature; whip until fluffy. Gradually add Eagle Brand, while continuing to beat until well blended. Add lemon juice and vanilla extract; blend well. Pour into crust. Chill 2-3 hours before garnishing top with cherry pie filling. | Cherry Delight By Mike & Brenda Neidig 1- 9" graham cracker crumb crust 1- 8 oz. cream cheese 1- 14 oz. can Eagle Brand sweetened condensed milk 1/3 cup ReaLemon juice 1 tsp. vanilla 1- 21 oz. can cherry pie filling Beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers. | Chess Cake By Sara & Eddie Cruce 1 box yellow cake mix 1 cup butter, softened 1 egg, beaten Mix and put into a dry 9 x 13 pan. 1 box powdered sugar 1- 8 oz. pkg. cream cheese, softened 2 eggs Mix together and pour over the above mixture. Bake at 300 for 30-35 minutes. | 40

41: Cheesecake By Kris & Cindy Neidig First: 12 graham crackers 1/2 cup butter (melted) 1/2 cup sugar Mix together. Press into a 9 x 13 pan. Second: 2 large cream cheese 1 cup sugar 2 eggs beaten 1 tsp. vanilla Mix until creamy. Bake 15 minutes at 350. Let cool. Pour cherry pie filling over layers and top with Cool Whip/ | Cherry Pudding By Jim & Cindy Neidig 1 cup sugar 1 cup flour 1 cup nuts 1 cup cherries filled with juice (sour cherries) 1 Tbsp. soft butter 1 egg pinch of salt 1 tsp. soda, dissolved water Mix sugar, flour, and salt; Add egg, juice from cherries, butter, soda. Fold in cherries and nuts. Bake at 350 for 35 minutes. Topping: 1 cup brown sugar 1 cup hot water 1 Tbsp. flour salt 1 tsp. vanilla Cook until thick and spread on top. - either while both hot or let cake cool. | Chocolate Mud Dessert By Kris & Cindy Neidig First Layer: 1 cup nuts (pecans) 1 cup flour 1 1/2 stick butter Mix soft butter and above ingredients. Place in bottom of 9 x 13 pan. Bake at 350 for 15 minutes. Let cool. Second Layer: 1 medium Cool Whip 1 cup powdered sugar 1- 8 oz. cream cheese Mix all above together until creamy. Add cool whip spread over first layer. Third Layer: 1 small pkg. chocolate pudding (not instant) Mix with milk. Cook until thick. Let cool. Pour over 2nd layer. Fourth Layer: 1 small Cool Whip for spreading over layers and sprinkle with nuts. | Easy No-Bake Cheese Cake By Lynn & Mark Lingafelter 1 can sweetened, condensed milk 1- 8 oz. pkg. cream cheese, softened Beat well until smooth Add: 1/3 cup lemon juice 1 tsp. vanilla Pour into prepared graham cracker crust. Refrigerate 2-3 hours. | 41

42: Chocolate Oatmeal Cake By Larry & Cindy Neidig 1 cup rolled oats 1 1/2 cup boiling water 1/2 cup margarine, softened 1 1/2 cup sugar 2 eggs 1 cup flour 1 tsp. baking soda 1/2 cup cocoa 1/2 tsp. salt 1 tsp. vanilla Pour boiling water over rolled oats, let stand to cool. Mix ingredients in order listed. Bake at 350 for 30-35 minutes. Vanilla Frosting: 1/2 cup margarine, softened 5 cups confectioners sugar 2 tsp. vanilla 1/8 tsp. salt 1-5 Tbsp. milk Cream margarine, 1 cup sugar, vanilla, and salt in mixing bowl. Add remaining confectioners sugar alternating with milk, beating to spreading consistency. | Ding Dong Cake By Janet & John Weiss 1 box chocolate cake mix Filling: 3 Tbsp. self-rising flour 3/4 cup milk 1 1/2 sticks oleo 1 cup sugar 1 1/2 tsp. vanilla Mix flour and milk. Stir and cook until thick. Cool completely. Add oleo, then gradually add sugar and vanilla. Beat until creamy and fluffy, 5-10 minutes. Follow directions on box and bake in 9 x 13 pan. When cool split in half (top to bottom) Spread filling on bottom half and put top on and ice. Icing: 1/2 stick oleo 2 1/2 Tbsp. cocoa 4 Tbsp. milk Cook until bubbly. Add enough powdered sugar to spread. | Eclair Cake By Larry & Cindy Neidig 1 lb. box graham crackers 2 small pkgs. instant French vanilla pudding 8 oz. Cool Whip Butter bottom of 9 x 13 pan, line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding over and cover with layer of graham crackers. Refrigerate for 2 hours, then frost. Frosting: 2 pkgs. redi-blend presoftened chocolate - unsweetened 3 Tbsp. margarine, softened 3 Tbsp. milk 2 tsp. white karo syrup 2 tsp. vanilla 1 1/2 cup powdered sugar Beat all ingredients until smooth - spread over cake. Refrigerate 24 hours. | Easy Cobbler By Joe & Jenifer Neidig 1/4 cup margarine 4 cups peeled & sliced fruit 1/2 cup sugar 1 Tbsp. plus 2/3 cup Bisquik 1/2 tsp. cinnamon 2 Tbsp. packed brown sugar 2 Tbsp. milk In shallow casserole dish, combine fruit, sugar, 1 Tbsp. Bisquik, and cinnamon. Mix remaining ingredients, except oleo and milk in small bowl. Cut oleo into mixture until its the size of small peas. Stir in milk until moistened. Drop by spoonfuls onto fruit. Bake at 400 for 30 minutes. | 42

43: Dirt Pudding/Cake By Rita & Greg Wilzbacher 3 small pkgs. instant milk chocolate pudding 4 cups milk 2- 8 oz. pkgs. cream cheese 16 oz. Cool Whip 2 cups powdered sugar 20 oz. pkg. oreos gummy worms 8" flower pot bundle of artificial flowers Blend pudding mix and milk in blender or mixer; set aside. Combine cream cheese, Cool Whip, and powdered sugar, beat until smooth. Mix pudding and cream cheese mixtures; set aside. Crush oreos and set aside. Line the bottom of flower pot with wax paper. Layer, alternating, crushed oreos and pudding mixture beginning and ending with crushed cookies. Then, add gummy worms on top and artificial flowers. Refrigerate Attach this saying on side of pot: Remember when you were a child and eating dirt was something you and your friends did for fun? Dig right in, I think you'll find it tastes better than you remember. | Dreamcicle Jell-O By Mike & Brenda Neidig 1- 6 oz. orange Jell-O (dry) 1- 20 oz. can crushed pineapple and juice In sauce pan, cook above ingredients for 15-20 minutes. Set aside to cool. Add: 1 cup buttermilk 1 cup sour cream Mix well. Add 1- 8 oz. Cool Whip. Mix all together. Place in dish. Sprinkle with chopper pecans. Refrigerate. | Frozen Fruit Dessert By John & Dorcas Neidig 1- 12 oz. can froze orange juice 2 cups hot water 1/2 cup sugar Mix well until sugar is dissolved. Add: 1- 20 oz. can crushed pineapple and juice 1- 20 oz. can chunk pineapple and juice 1 can mandarin oranges, drained 6 bananas, slices Mix and freeze. Slightly thaw before serving. May be refrozen. | Impossible Coconut Pie By Gale Neidig 4 eggs, beaten 1/2 stick butter (melted) 1/2 cup Bisquick 3/4 cup sugar 2 cups milk 1 tsp. vanilla 1 cup coconut firmly packed (can put coconut in blender or chopper to cut it a little finer) Mix first 3 ingredients together. Add the rest of ingredients. Mix well and pour into greased pie tin. Makes it's own crust. Bake at 425 for 25 minutes. | Heavenly Hash By Anna Mae Neidig 1 jar queen Anne cherries, drained 1 pt. whipping cream 1 pkg. miniature marshmallows 1 can crushed pineapples, drained Whip cream. Add fruit and marsh mallows. Chill. *Best if prepared several hours ahead of time. | 43

44: Fruit Pizza By Mike & Brenda Neidig 1 roll Pillsbury sugar cookie dough 1- 8 oz. cream cheese, softened 1 cup powdered sugar 1 cup Cool Whip Fruit toppings; kiwi, nectarines, strawberries, grapes, mandarin oranges, etic. Spray bottom of round cookie sheet with pam. Spread out cookie dough with heel of hand. Bake at 350 for 10-14 minutes or until lightly browned. Mix cream cheese and powdered sugar in mixer. Add Cool Whip by hand and mix well. Spread on cookie dough. Layer with fruit. Refrigerate. | Fruit Pizza By Greg & Debbie Neidig 1 box Duncan Hines Sugar Cookie Mix 1/2 stick butter 8 oz. cream cheese 1 cup powdered sugar Fix cookie mix as directed except omit water. Spread on pizza pan. Make a large cookie with small edge of crust like a pizza. Bake at 375 for 5 minutes or until brown around edges. Cool. Cream butter, cream cheese, and sugar together. Spread on cookie. Cut up like a "una Pizza" and then decorate with fresh cut up fruits of your choice. If you use bananas, make sure you put lemon juice on them before you put them on the pizza. | Lazy Day Cobbler By Jackie & Jeff Steckler 1 cup flour 1 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt 3/4 cup milk Melt 1 stick of margarine in 9 x 13 x 2 pan. Pour in dough then sprinkle 1 cup of sugar on top. Bake at 350 for 45 minutes. Put any kind of fruit on top of dough before sugar. | Orange Slice Cake By Sara & Eddie Cruce 3 1/2 cup sifted flour 1/2 tsp. salt 1 lb. orange sliced candy cut into small pieces 8 oz. pitted dates, chopped 2 cups chopped walnuts (or pecans) 3 1/4 oz. flaked coconut 1 cup butter or margarine 2 cups sugar 4 eggs 1 tsp. soda 1/2 cup buttermilk 1 cup orange juice 2 cups sifted confectioner sugar Sift together the flour and salt, then set aside. Combine the orange slice candy, dates, walnuts, and coconut. Add to the candy mixture 1/2 of the flour mixture, mixing well, and then set aside. Work with a spoon until light 1 cup butter or margarine while gradually adding 2 cups sugar. Beat well. Add eggs, one at a time. Beat well and combine 1 tsp. soda and 1/2 cup buttermilk. Add this mixture alternately with flour mixture, blending well after each addition. Then add candy mixture, stirring well. Turn into 10 inch tube pan which has been greased and floured. Bake in a 300 degree oven for 1 hour and 45 minutes. Remove from oven. Combine the orange juice and confectioner's sugar. Mix well, and pour over hot cake. Cool, then let stand in refrigerator overnight before removing pan. | Pecan Pie By Lynn & Mark Lingafelter 3 eggs, well beaten 1 cup sugar 4 Tbsp. melted butter 1/2 cup white karo syrup 1 tsp. vanilla 1 cup pecan pieces Mix and pour into 9" deep dish, unbaked pie shell. Bake at 325 for 45 minutes to 1 hour. | 44

45: Ice Cream Dessert By Paul & Jean Neidig 1 pkg. Lorna Doone cookies 1 stick margarine 1 quart vanilla ice cream 2 large pkgs. vanilla instant pudding 1 pint Cool Whip 3 Heath Bars, crushed 2 cups milk Crunch cookies, melt butter. Mix and pat in 9 x 13 pan. Bake at 400 for 15 minutes or until dry to touch. Let cool. Mix pudding and milk until it thickens. Soften ice cream and mix with pudding mixture. Pour mixture on crust and let it set. Spread Cool Whip on top and sprinkle with Heath Bars. Refrigerate. | Hot Fudge Sauce By Larry & Cindy Neidig 1/2 cup sugar 3 Tbsp. cocoa 1 1/2 Tbsp cornstarch dash salt 1/2 cup water 2 Tbsp. butter or margarine 1 tsp. vanilla Mix all dry ingredients in 1 quart casserole or 2 cup measuring cup. Stir water into dry ingredients, using water at room temperature. Cook in microwave 1 1/2 minutes. Stir ever 30 seconds. Blend in butter; microwave 1 minute stirring after 30 seconds. Should be rather "thick". If not, continue to microwave until right consistency. Add vanilla; pour over ice cream. | Lemon Flake Pudding Cake By BIll & Darlene Neidig Barb & Randy Dike 1 Swans Down Lemon flake cake mix 1 box large lemon Jell-O instant pudding 4 eggs 3/4 cup Crisco oil 3/4 cup water Add together. Beat 4minutes. Pour in large pan and bake at 325 for 40-45 minutes. Topping: 2 Tbsp. melted butter 2 Tbsp. warm water 2 Tbsp. sugar 1/3 cup lemon juice 2 cups powdered sugar. Mix together. Stick hot cake with lots of holes. Pour topping over cake. Serve in squares with Dream Whip and cherries. | Low Cholesterol/Low Sodium Fudge Brownies By Bill & Darlene Neidig 4 Tbsp. cocoa 1 1/2 cup firmly packed brown sugar 2/3 cup margarine, polyunsaturated melted 2 eggs, slightly beaten 1 cup flour, unbleached 1 cup chopped walnuts 1 tsp. vanilla In a mixing bowl, combine cocoa, and brown sugar. Stir in melted margarine and eggs. Beat at medium speed until thoroughly blended. Sift flour and mix into batter along with chopped walnuts. Stir in vanilla. Pour batter into a greased pan 8 x 8 x 2. Bake approx. 25 minutes then cut into squares and let cool further before removing from pan. | 45

46: Funnel Cakes By John & Dorcas Neidig 1 1/4 cup all purpose flour 2 Tbsp. sugar 1 tsp. baking powder 1/4 tsp. salt 1 egg, beaten 2/3 cup milk Mix flour, sugar, baking powder, and salt in a bowl. Combine egg and milk. Add to dry ingredients beating until smooth. Holding finger over bottom of funnel having a 3/8" to 1/2" hole, fill funnel. Hold as near surface of heated grease as possible, remove finger and use a circular movement from center out. Replace finger on funnel and fry until cakes are puffy and golden brown. | Fruit Cake By Sara & Eddie Cruce 6 eggs 2 1/4 sticks butter or margarine 1 1/2 cup sugar 1 cup brown sugar 2 tsp. baking soda, heaping 2 Tbsp. boiling water 4 cups sifted flour 1 1/2 tsp. baking powder 1/2- 15 oz. box raisins 8 oz. cut up dates 1 cup blackberry jam 1/2 cup pineapple 1/4 cup cherry preserves 1/4 cup strawberry preserves 1/2 lb. mixed candies fruit chopped pecans Cream sugar and butter. Add eggs one at a time. Dissolve baking soda in water. Combine flour and baking powder. Gradually add flour and powder to sugar mixture with baking soda. Blend in blackberry jam with mixer. Add all preserves using mixer. Stir in dates, raisins, pecans, and candies fruit. Bake in wax paper lined and greased loaf pans at 375 for 2 1/2 to 3 hours, until toothpick comes out clean. Enough batter for 3 average loaf pans. Cool slightly and remove from pans. Cool completely. Wrap in foil. Store in cool dry place wrapped in cloth for several weeks. | Orange Juice Cake By John & Dorcas Neidig Grease and flour bundt pan. Sprinkle 1/2 cup chopped nuts evenly over the bottom of pan. 1 pkg. yellow cake mix 1 pkg. instant vanilla pudding 1 cup orange juice 1/2 cup oil 4 eggs Beat together all ingredients for 1 minute on low speed and for two minutes on medium speed. Pour over nuts. Bake at 325 for 50-60 minutes. Glaze: 1 cup sugar 1/2 cup orange juice 1 stick margarine Heat and boil for 2 minutes. Pour over cake while hot in pan. Remove cake 30 minutes after glazing. | Pork Cake By Anna Mae Neidig 4 cups brown sugar 1 1/2 lb. leaf lard (fat) 2 pkgs. raisins 1 pkg. citron orange and lemon peel 1 cup nuts 1 tsp. cloves 1 tsp. allspice 1 tsp. nutmeg 1 tsp. cinnamon Pour over the above 2 cups boiling water, 2 tsp. baking soda dissolved in a little water, 2 tsp. baking powder, scant tsp. salt, and 7 cups flour. Makes three cakes. Bake at 325 for about an hour, or until done, in greased and floured cake pans. | 46

47: Oatmeal Cake By Sara & Eddie Cruce 1 cup quick cook oats 1 1/2 cup boiling water, let stand while getting rest of mixture ready and add last 1 stick butter 1 cup light brown sugar, firmly packed 1 cup sugar 2 eggs 1 1/2 cup flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. vanilla Combine all ingredients. Mix well adding water last. Bake at 350 for 30 minutes. Broiled icing: 1/3 cup butter 1 cup brown sugar 5 Tbsp. milk 1 cup coconut *Make icing in saucepan. Spread on cake while hot. Broil until tan. | Pound Cake By Sara & Eddie Cruce 2 sticks butter 1/2 cup Crisco 3 cups sugar 6 eggs 1/4 tsp. soda 3 cups plain flour 1 cup sour cream 1 tsp. vanilla flavoring 1 tsp. lemon flavoring Cream together butter, Crisco, and sugar. Add eggs one at a time. Mix flour and soda. Add to creamed mixture a little at a time with sour cream. Then add flavoring. Spray angel food cake pan with Pam and sprinkle with sugar. Put cake into cold oven and turn to 275 degrees. Takes about 1 1/2 hours to bake. | Pumpkin Bars By John & Dorcas Neidig 4 eggs 1 2/3 cup cooking oil 1- 16 oz. can pumpkin 2 cups flour 2 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. salt 1 tsp. baking soda Beat eggs, oil, sugar, and pumpkin. Stir in flour, baking powder, cinnamon, salt, and baking soda. Pour into ungreased 15 1/2 x 10 1/2 baking sheet. Bake at 350 for 30 minutes. Icing: 1- 3 oz. pkg cream cheese 1/2 cup margarine 1 tsp. vanilla 1- 16 oz. box powdered sugar *Mix well and spread over bars. Cut into squares. Nuts on top are optional. | Rum Cake By Jackie & Jeff Steckler yellow cake mix 1 cup chopped pecans 1 pkg. vanilla pudding (inst) 4 eggs 1/2 cup water (1/4 if pudding in cake mix) 1/4 cup oil 1/2 cup dark rum Put nuts in bottom of pan. Mix together and pour over nuts. Glaze: 1 cup sugar 1/2 cup margarine 1/4 cup water Boil 5 minutes. Remove. Add 1/2 cup dark rum. Dump cake out of pan. Poke holes in cake and pour glaze over top so it will soak into the holes. | 47

48: Pumpkin Pie Dessert By Jim & Cindy Neidig 1 yellow cake mix (no pudding) 1 egg, beaten 1/2 cup oleo Mix and press in bottom of greased 9 x 13 pan. Filling: 1 large (29 oz.) can pumpkin 1 tall can Pet milk 1 cup sugar 2 eggs, beaten 1 tsp. pumpkin pie mix Mix together and pour in pan on top of crumbs. Topping: 1 cup cake mix 1/4 cup sugar 1 tsp. cinnamon 1/4 cup oleo Mix. Crumbs. Sprinkle on top. Bake at 350 for 40-45 minutes. | Strawberry Cake By Mike & Brenda Neidig 1 box white cake mix 1 small box strawberry Jell-O 1/2 cup oil 1/2 cup water 4 egg whites 1- 10 oz. frozen strawberries, thawed and drained (save juice) Mix together first 4 ingredients. Add egg whites and strawberries. Mix well. Bake in a 9 x 13 pan at 325 for 35-40 minutes. Icing: 1 stick butter, softened 1/4 cup strawberry juice 1 box powdered sugar Mix well. Add several drops of red food coloring to icing only. | Strawberry Cake By Lynn & Mark Lingafelter 2 cups flour 2 sticks butter 4 Tbsp. cocoa 4 eggs, beaten 2 cups sugar 1 cup water 1/2 cup buttermilk 1 tsp. baking soda 1 tsp. vanilla Sift into large mixing bowl the flour and sugar. In a saucepan over medium heat, melt together and bring to a boil the butter, water, and cocoa. Add liquid mixture to flour mixture and mix well. Add buttermilk, eggs, baking soda, and vanilla. Pour into greased 15 x 11 inch cookie sheet or jelly roll pan. Bake at 400 for 20 minutes. Remove from oven and spread with icing while cake is still warm. Icing: 1 stick butter 4 Tbsp cocoa 1/2 tsp. vanilla 6 Tbsp. milk 1 cup chopped pecans 1- 16 oz. box powdered sugar Melt and bring to boil the butter, milk and cocoa. Remove from heat and pour into small mixing bowl. Add powdered sugar and mix until smooth. | Strawberry Slush By John & Dorcas Neidig 1 cup flour 1 stick margarine 1/2 cup chopped pecans Mix together and pat into a 9 x 13 pan. Bake at 350 for 15 minutes. Let cool. 1- 8 oz. pkg. cream cheese, at room temperature 1 cup powdered sugar 1 cup Cool Whip Mix cream cheese and powdered sugar, then add Cool Whip. Spread on first layer. 1 cup water 1 cup sugar 1 small box strawberry Jell-O 1/4 tsp. red food coloring 4 Tbsp. cornstarch 1 quart strawberries Combine first 4 ingredients in a 2 quart saucepan and bring to a boil. Add cornstarch, mixed with a little water. Cook until mixture thickens. Add strawberries. When cool, pour over top. Spread Cool Whip over this and refrigerate until time to serve. | 48

49: Banana Cake with Cream Cheese Frosting 1 1/2 cups bananas, mashed, ripe 2 tsp. lemon juice 3 cups flour 1 1/2 tsp. baking soda 1/4 tsp. salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 tsp. vanilla 1 1/2 cups buttermilk Preheat oven to 275. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 tsp. vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired. | Chocolate Chip Cheese Ball 1 ()8 ox.) pkg. cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar 2 Tbsp. brown sugar 1/4 tsp. vanilla 3/4 cup chocolate chips 3/4 cup finely chopped pecans In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. | Caramel Apple Cheesecake Graham Cracker Crust Cheesecake: 1 3/4 cups sugar 1/2 cup light sour cream 3 Tbsp. all-purpose flour 1/2 tsp. ground cinnamon 1 1/2 tsp. vanilla extract 1/4 tsp. ground nutmeg 2 (8 oz.) blocks 1/3-less-fat cream cheese, softened 1 (8 oz.) block fat-free cream cheese, softened 4 large eggs Topping: 1/3 cup sugar 3 Tbsp. water 1/2 tsp. fresh lemon juice 1 Tbsp. butter 2 Tbsp. half-and-half 1 3/4 cups thinly sliced, peeled, Granny Smith apples dash of nutmeg Preheat oven to 400. To prepare cheesecake, place 1 3/4 cups sugar and next 7 ingredients in food processor; process until smooth. Add eggs, 1 at a time; process until blended. Pour cheese mixture into prepared pan. Place springform pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch. Bake at 325 for 1 hour or until cheesecake center barely moves when pan is touched. Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake. Remove pan from water bath. Cool to room temperature. Cover and chill 8 hours. To prepare topping, combine 1/3 cup sugar, 3 Tbsp. water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden (do not stir). Remove from heat. Add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan; saute 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake. | 49

50: Candy & Cookies | Buckeyes By John & Dorcas Neidig 2 cups peanut butter 1 cup butter 1 1/2 lb. powdered sugar 1 pkg. chocolate chips 1/4 bar paraffin Mix peanut butter, butter, and powdered sugar together until smooth. Roll into small balls and refrigerate. Melt paraffin and chocolate chips in double broiler. Dip cold balls in chocolate. Put on wax paper. | Carrot Cookies By Gale Neidig 1/2 cup margarine 1/2 cup solid Crisco 3/4 cup sugar 2 eggs 1 cup mashed cooked carrots 2 cups flour 1 tsp. baking powder 1/2 tsp. salt Mix shortening, sugar, eggs, and carrots. Blend in flour, baking powder, and salt. Grease baking sheets. Bake at 400 until they spring back with touch of finger. Icing: 3 Tbsp margarine 1 1/2 cup powdered sugar 2 tsp. grated orange peel 1 Tbsp orange juice Ice after cookies are cool. | Chocolate Chip Cookies By Tom & Cathy Neidig 4 1/2 cups flour, unsifted 2 tsp. baking soda 2 cups margarine 1/2 cup sugar 1 1/2 cup brown sugar, packed 1 large box instant vanilla pudding 2 tsp. vanilla 4 eggs Mix flour and baking soda. Combine margarine, sugars, pudding mix, vanilla, and eggs in large bowl. Add dry ingredients and mix well. Batter will be stiff. Bake at 350 for 8-10 minutes. *For softer cookies, bake until light brown and set. | Chocolate Fudge By Jack & Viola Neidig 4 1/2 cups sugar 1/2 lb. margarine 1 can pet milk Cook to soft ball Add: 1 pkg. chocolate chips 1 large Hershey candy bar 1 large can marshmallow cream 1 cup nuts 1 tsp. vanilla When chocolate has melted, pour into buttered dish. Cut when set up. Makes 5 lb. | Chow Mein Noodle Candy By Jim & Cindy Neidig 1- 12 oz. pkg. chocolate chips 1- 12 oz. pkg. butterscotch chips Melt and add: 1 cup cashew nuts 1 can chow mein noodles Drop on wax paper. Leave until cool. Refrigerate. | 50

51: Crispy Crunchie Cookies By Lynn & Mark Lingafelter 1 cup sugar 1 cup dark brown sugar 3 sticks butter, softened 2 eggs 1 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 4 cups flour 2 cups rice krispies cereal 3 cups Nestle Crunch bars, crumbled Bake at 300 on an ungreased cookie sheet for 18 minutes. | Date Nut Chews By Jack & Viola Neidig 4 eggs 1/2 cup sugar 1/2 cup light corn syrup 1 box cake mix, white, yellow, spice, butterscotch, or lemon flake 1 1/2 cup cut dates 2 cups chopped nuts 1 tsp. orange extract Beat eggs until light and thick. Gradually beat in sugar and corn syrup. Add cake mix, dates, nuts, and orange extract; blend well. Bake in a greased 9 x 13 pan at 375 for 25-30 minutes or until done. Cut immediately into squares, cool a few minutes and roll into balls. Roll balls in confection sugar. Store in tightly covered tin. | Divinity By Jack & Viola Neidig 2 cups sugar 1/2 cup syrup 1/4 tsp. salt 1/2 cup hot water 2 egg whites, beat stiff 1 tsp. vanilla nuts Dissolve syrup in hot water, add sugar and salt. Cook until it forms a firm ball. Beat into beaten egg whites, ad vanilla and nuts. Spoon out onto waxed paper. Let cool. | Easy Peanut Butter Cookies By Joe & Jenifer Neidig 1 can sweetened condensed milk 3/4 to 1 cup peanut butter 1 egg 1 tsp. vanilla 2 cups biscuit baking mix granulated sugar In large mixing bowl, beat condensed milk, peanut butter, and vanilla until smooth. Ad biscuit mix, mix well. Chill at least one hour. Shape into balls and roll in sugar. Place on cookie sheets and flatten with fork. Bake 6-8 minutes at 350. | Fannie May Fudge By Paul & Jean Neidig In large pan: Heat: 1 cup milk 1/2 lb. butter (2 sticks) 4 cups sugar Stir in 25 marshmallows. Bring to a boil over medium heat. Add: 2 oz. unsweetened chocolate 13 oz. Hershey bar with almonds 12 oz. pkg. chocolate chips Butter 3 regular sized pie pans well. Pour in fudge. Refrigerate. | Honey Mix By Jim & Cindy Neidig 1/3 cup oleo 3/4 cup packed brown sugar 1/4 cup honey 1 tsp. vanilla 6 cups Crispix cereal 1 cup mini pretzels 1 cup mixed nuts Spread 13 x 9 x 2 pan with Pam. Combine cereal, pretzels, and nuts in pan. In a large saucepan, combine oleo, brown sugar, and honey. Cook over medium heat and bring to a boil. Continue to slow boil 5 minutes. - do not stir. Remove from heat and stir in vanilla. Pour syrup over cereal mixture and stir until well coated. Bake at 250 for 1 hour, stirring every 15 minutes. Let cool, but stir every few minutes for awhile to keep from sticking to pan. Store in air tight container. | 51

52: Oatmeal Cookies By Lynn & Mark Lingafelter 1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs 1 1/2 cup flour 1 tsp. salt 1 tsp. vanilla 1 tsp. soda 2 tsp. baking powder 3 cups oatmeal (quick) 1 tsp. cinnamon Mix and bake at 375 for 8-10 minutes. | Peanut Brittle By Gale Neidig 1 1/2 tsp. baking soda 1 tsp. water 1 tsp. vanilla 1 1/2 cup sugar 1 cup water 1 cup Karo light corn syrup 3 Tbsp. margarine 1/2 lb. 8-12 oz. shelled unroasted peanuts Butter two baking sheets (keep warm). Combine soda, 1 tsp. water, and vanilla (set aside). Combine sugar, 1 cup water, and corn syrup in large saucepan. Cook over medium heat, stirring occasionally to 240 on candy thermometer. Stir in margarine and peanuts. Cook, stirring constantly to 300. Watch so mixture doesn't burn. Immediately remove from heat. Stir in soda mixture thoroughly. Pour half the candy mixture into each warm baking sheet and quickly spread evenly at 1/4" thick. Cool. May be put in freezer. Break into pieces. | Peanut Butter Kiss Cookies By Joe & Jenifer Neidig 1/2 cup peanut butter 1/2 cup margarine 1/2 cup sugar 1/2 cup brown sugar 1 tsp. vanilla 1 egg 1 1/3 cup flour 1 tsp. baking soda 1/2 tsp. salt 1/4 cup sugar 2 1/2 to 3 dozen chocolate kisses Beat margarine, peanut butter, sugar, and brown sugar until creamy. Beat in egg and vanilla. In another bowl, stir together flour, baking soda, and salt. Gradually add and blend into creamed mixture. Place the 1/4 cup sugar in a small bowl. Roll dough into 1" balls, roll in sugar to coat. Place balls 2 inches apart on greased baking sheets. Bake at 350 for 10 minutes. Remove cookies from oven, quickly top each with a kiss, press down firmly. Bake for 3-5 minutes more or until lightly browned. Makes 2 1/2 to 3 dozen. | Party Bars By Joe & Jenifer Neidig 1 stick butter 1 egg 1 box yellow cake mix 2 cups chopped nuts 1 box powdered sugar 1- 8 oz. cream cheese 2 eggs Mix butter, 1 egg, and yellow cake mix; spread on large jelly roll pan. Sprinkle with chopped nuts. Beat powdered sugar, cream cheese, and 2 eggs until smooth. Spread over nuts. Bake at 350 for 25 minutes. Cool and cut. | 52

53: Mazurak By Joe & Jenifer Neidig Holly wreath dough: 1/2 cup butter 1 1/2 oz. cream cheese 1/4 cup sugar 1/2 tsp. vanilla 1 cup flour, sifted red food coloring, just enough to make dough pink Cream butter and cream cheese. Add sugar and cream again. Add vanilla and cream again. Add flour then red food coloring. Refrigerate until cool. Crust: 1 cup butter 6 egg yolks 1 cup sugar 1/4 cup ground almonds 1 1/2 cup flour 1 tsp. almond extract Mix until well blended. Spread in jelly roll pan and bake at 350 for 20 minutes. 1- 20 oz. jar apricot preserves Remove from oven and spread apricot preserves over top. Using a cookie press with a ribbon design, criss cross holly wreath dough over apricot preserves. Bake another 20 minutes. Drizzle with chocolate chip icing Chocolate chip icing: 1/4 stick oleo chocolate chips, enough for desired consistency | Million $ Fudge By Barb & Randy Dike 1 can evaporated milk 2 sticks margarine 4 cups sugar 1 large jar marshmallow cream 1 large Hershey candy bar or 6 regular size 1 large pkg. chocolate chips 1 cup pecans 1 tsp. vanilla Cook sugar, evaporated milk, and margarine to soft ball. Remove from heat and add marshmallow cream, candy bar, chocolate chips, pecans, and vanilla. Stir until chocolate is melted. Pour in sheetcake pan. Cut in pieces. Makes 5 lbs. | Peanut Brittle By Kris & Cindy Neidig Cook to 250 degrees: 3 cups white sugar 1 cup white syrup 1 cup water 1 big pinch salt Add: 1 1/2 lb. raw Spanish peanuts 1/2 stick butter Cook for 14 minutes, stirring constantly. Remove from heat. Add 1 tsp. soda, 1 tsp. vanilla to taste. Place on waxed paper to cool then break up. | Mom's Ice Box Cookies By Bill & Darlene Neidig 2 cups light brown sugar 1 cup shortening Cream together. Add: 2 eggs 2 tsp. vanilla 3 1/2 cups flour 1 tsp. soda 1 tsp. cream of tartar 1/2 tsp. salt 1 cup chopped pecans Shape into loaf. Leave overnight in refrigerator. Slice and bake at 325 for 7-10 minutes. | Mom's Date Bars By Bill & Darlene Neidig 1/2 cup flour 1/4 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1 cup sugar Sift above ingredients together. 2 eggs, beaten 1/4 cup SPRY (melted) 2 cups chopped dates 1 cup chopped nuts Bake in sheet pan 8 1/2 x 12. Cut and dust with powdered sugar. Bake at 350 for about 20 minutes. | 53

54: Pride of Iowa Cookies By Janet & John Weiss 1 cup sugar 1 cup brown sugar 2 eggs 1 cup butter or Crisco 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt Add: 3 cups oats 1 cup coconut 1/2 cup chopped nuts Mix well. Drop by spoonful. Make at 375 for 10-13 minutes. | Oatmeal Raisin Cookies By Joe & Jenifer Neidig 1 cup butter or margarine, softened 1 cup brown sugar 1/2 cup sugar 2 eggs 1 tsp. vanilla 1 1/2 cup flour 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. baking soda 3 1/2 cups oats 1 cup raisins (optional) Beat butter and sugar until creamy. Add eggs and vanilla. Combine flour, cinnamon, salt, and soda, gradually add to butter mixture. Stir in oats and raisins. Bake at 350 for 10-12 minutes. | $250 Dollar Cookies By Sara & Eddie Cruce 2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal** 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1- 8 oz. Hershey bar (grated) 4 eggs 2 tsp. baking powder 3 cups chopped nuts (your choice) 2 tsp. vanilla **Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. | One Bowl Holiday Fudge By Mike & Brenda Neidig 2 pkgs. (8 squares each) Bakers semi-sweet chocolate 1- 14 oz. can Eagle Brand sweetened condensed milk 2 tsp. vanilla 1 1/2 cup chopped walnuts Microwave chocolate and milk in large microwaveable bowl on high for 2-3 minutes, or until chocolate is almost melted, stirring halfway through heating time. Remove from microwave. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in greased 8 inch pan. Refrigerate until firm. Cut into squares. | Peanut Butter Crispy Chews By Mike & Brenda Neidig 2 cups sugar 2 cups Karo syrup 1/2 tsp. salt Boil above ingredients exactly 1 1/2 minutes. Add 3 cups creamy peanut butter. Mix well. Add 8 cups Kellogg's Special K cereal. Mix well. Spoon onto waxed paper. Makes 6 dozen. | 54

55: Ritz Cookies By Paul & Jean Neidig 1- 12 oz. bag chocolate chips 3 almond bark squares peanut butter Ritz crackers Melt chocolate chips and almond bark in double boiler. Spread peanut butter on Ritz crackers and dip in chocolate. Refrigerate immediately on waxed paper. | Snickerdoodles By Janet & John Weiss 1 cup butter, softened 1 1/2 cup sugar 2 eggs Mix thoroughly. Sift together and stir in: 2 3/4 cups flour 1 tsp. baking soda 2 tsp. cream of tartar 1/2 tsp. salt Add: 1 tsp. vanilla Chill about 2 hours. Roll in balls (size of hickory nut) then roll in mixture of 2 Tbsp. sugar, 1 tsp. cinnamon. Bake at 400 for 8-10 minutes. | Spiced Pecans or Walnuts By Jack & Viola Neidig 2 1/2 cups nuts 1 tsp. cinnamon 1/2 tsp. salt 1/2 cup water 1 1/2 tsp. vanilla 1 cup sugar 1/2 tsp. nutmeg and/or cloves (optional) Heat nuts at 375 for 5 minutes. Butter sides of 2 quart saucepan. Put sugar, water, cinnamon, and salt in pan. Heat stir until sugar dissolves and it comes to a boil. Cook without stirring to soft ball stage. Remove from heat. Beat by hand for 1 minute. Stir in vanilla and nuts until nuts are well coated. Turn on buttered cookie sheet and separate with fork. Makes about 1 quart. | Sugar Cookies By Janet & john Weiss 1 cup butter, softened 1 1/2 cup powdered sugar 1 egg Cream. Sift together and stir in: 2 1/2 cups flour 1 tsp. baking soda 1 tsp. cream of tarter 1/2 tsp. salt Add: 1 tsp. vanilla Mix well. Chill about 2 hours. Roll into balls (size of hickory nut) or roll on powdered sugar and cut. Bake at 400 for 6-8 minutes. | Puppy Chow 9 cups Chex cereal 1 cup chocolate chips 1/2 cup peanut butter 1/4 cup butter 1/4 tsp. vanilla 1 1/2 cup powdered sugar Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla. Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat. Spread mixture evenly on wax paper and allow to cool. | 55

56: Sugar Cookies By John & Dorcas Neidig 1 cup powdered sugar 1 cup sugar 1 tsp. vanilla 1 cup butter 1 cup vegetable oil 2 eggs 4 cups + 4 Tbsp. flour 1 tsp. baking soda 1 tsp. cream of tartar Cream together sugars, vanilla, butter, oil, and eggs. Add flour, baking soda, and cream of tartar. Bake, on ungreased cookie sheet, at 375 until edges start to brown. *This is light fluffy dough - you can gently form balls in palm of your hands and press with bottom of glass dipped in powdered sugar. | Soft Chocolate Cookies 1 cup butter or margarine, softened 1 1/2 cups sugar 2 eggs 2 tsp. vanilla extract 2 cups all-purpose flour 2/3 cup baking cocoa 3/4 tsp. baking soda 1/2 tsp. salt confectioners' sugar In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 in. balls. Place 2 in. apart on ungr3eased baking sheets. Flatten with a fork if desired. Bake at 350 for 8-10 minutes or until the edges are firm. Dust warm cookies with confectioners' sugar. | Oreo Truffles 1 (16 oz.) pkg. oreo chocolate sandwich cookies, divided 1 (8 oz.) pkg. philadelphia cream cheese, softened 2 (8 oz.) pkgs. Baker's semi-sweet baking chocolate, melted Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. | Peanut Butter Cup Cookies 1 3/4 cups all-purpose flour 1/2 tsp. salt 1 tsp. baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 tsp. vanilla extract 2 Tbsp. milk 40 mini reese's peanut butter cups, unwrapped Preheat oven to 375. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. | 56

57: Pretzel Turtles 20 small mini pretzels 20 chocolate covered caramel candies 20 pecan halves Preheat oven to 300. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. | Chocolate Mint Cookies 3/4 cup butter 1 1/2 cups packed brown sugar 2 Tbsp. water 2 cups semisweet chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 tsp. baking soda 1/2 tsp. salt 36 chocolate mint wafer candies In a large pan over low heat, cook butter, sugar, and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. | Candy Cane Fudge 2 (10 oz.) pkgs. vanilla baking chips 1 (14 oz.) can sweetened condensed milk 1/2 tsp. peppermint extract 1 1/2 cups crushed candy canes 1 dash red or green food coloring Line an 8 inch square baking pan with aluminum foil, and grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. | Cookies 'N Cream Fudge 3 ( 6 oz.) pkgs. white chocolate baking squares 1 (14 oz.) can eagle brand sweetened condensed milk 1/8 tsp. salt 3 cups coarsely crushed chocolate creme-filled sandwich cookies In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies. Spread evenly into wax paper-lined 8 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator. | 57

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