Breads and Rolls



Contents TOC \o "1-3" \h \z \u Breads and Rolls PAGEREF _Toc248034896 \h 17ALMOND BREAD PAGEREF _Toc248034897 \h 18AMISH CINNAMON BREAD PAGEREF _Toc248034898 \h 19JAUNITA'S BISCUITS PAGEREF _Toc248034899 \h 20BUTTERMILK RYE BREAD PAGEREF _Toc248034900 \h 21CARDAMOM SWEET BREAD PAGEREF _Toc248034901 \h 22CARROT BREAD PAGEREF _Toc248034902 \h 23CHEESE HERB BREAD PAGEREF _Toc248034903 \h 24COCONUT CHERRY BREAD PAGEREF _Toc248034904 \h 25COTTAGE DILL BREAD PAGEREF _Toc248034905 \h 26TANGY CRANBERRY BREAD PAGEREF _Toc248034906 \h 27DATE NUT BREAD PAGEREF _Toc248034907 \h 28GARDEN HERB BREAD PAGEREF _Toc248034908 \h 29HUSH PUPPIES PAGEREF _Toc248034909 \h 30LEMON POPPY SEED BREAD PAGEREF _Toc248034910 \h 31LIGHT RYE BREAD PAGEREF _Toc248034911 \h 32MILK BREAD PAGEREF _Toc248034912 \h 33MOCHA JAVA BREAD PAGEREF _Toc248034913 \h 34OATMEAL BREAD PAGEREF _Toc248034914 \h 35ORANGE KISSES PAGEREF _Toc248034915 \h 36PEPPER SPICE BREAD PAGEREF _Toc248034916 \h 37PIZZA DOUGH PAGEREF _Toc248034917 \h 38PORCUPINE BREAD PAGEREF _Toc248034918 \h 39POTATO BREAD PAGEREF _Toc248034919 \h 40PUMPERNICKEL BREAD PAGEREF _Toc248034920 \h 41RAISIN BREAD PAGEREF _Toc248034921 \h 42ROASTED FIGS WITH MASCARPONE PAGEREF _Toc248034922 \h 43SOUTHERN SPOON BREAD PAGEREF _Toc248034923 \h 44STICKY BUNS PAGEREF _Toc248034924 \h 45SUN NUT BREAD PAGEREF _Toc248034925 \h 46TACO BAKE PAGEREF _Toc248034926 \h 47TROPICAL MEDLEY BREAD PAGEREF _Toc248034927 \h 48ZUCCHINI BREAD PAGEREF _Toc248034928 \h 49Drinks PAGEREF _Toc248034929 \h 50APRICOT ORANGE PUNCH PAGEREF _Toc248034930 \h 51BANANA FRUIT PUNCH PAGEREF _Toc248034931 \h 52CHRISTMAS PUNCH PAGEREF _Toc248034932 \h 53CRAN-APPLE PUNCH PAGEREF _Toc248034933 \h 54CRANBERRY PUNCH PAGEREF _Toc248034934 \h 55CRANBERRY SHERBET PUNCH PAGEREF _Toc248034935 \h 56ENGLISH TEA PUNCH PAGEREF _Toc248034936 \h 57FESTIVE PUNCH PAGEREF _Toc248034937 \h 58HOT CHOCOLATE PAGEREF _Toc248034938 \h 59LEMONADE PAGEREF _Toc248034939 \h 60ORANGE JULIUS PAGEREF _Toc248034940 \h 61ORANGE-PINEAPPLE PUNCH PAGEREF _Toc248034941 \h 62RUSSIAN TEA PAGEREF _Toc248034942 \h 63SLUSHY PUNCH PAGEREF _Toc248034943 \h 64SPRITELY PUNCH PAGEREF _Toc248034944 \h 65Jellys PAGEREF _Toc248034945 \h 66APPLE BUTTER PAGEREF _Toc248034946 \h 67BEET OR CARROT JELLY PAGEREF _Toc248034947 \h 68FIG PRESERVES PAGEREF _Toc248034948 \h 69BOTTLED GRAPE JUICE JELLY PAGEREF _Toc248034949 \h 70ORANGE MARMALADE PAGEREF _Toc248034950 \h 71PEAR PRESERVES PAGEREF _Toc248034951 \h 72SPICY BLUEBERRY PRESERVES PAGEREF _Toc248034952 \h 73STRAWBERRY FREEZER JAM PAGEREF _Toc248034953 \h 74STRAWBERRY-ORANGE JAM PAGEREF _Toc248034954 \h 75RED PEPPER JELLY PAGEREF _Toc248034955 \h 76Kids PAGEREF _Toc248034956 \h 77FLUBBLER PAGEREF _Toc248034957 \h 78PLAY DOUGH PAGEREF _Toc248034958 \h 79PLAY DOUGH II PAGEREF _Toc248034959 \h 80Main Dishes PAGEREF _Toc248034960 \h 81BAGEL SANDWICHES PAGEREF _Toc248034961 \h 82BOLOGNA SALAD PAGEREF _Toc248034962 \h 83BARBECUE BEEF BRISKET PAGEREF _Toc248034963 \h 84BARBECUED CHICKEN & BLACK BEAN BURRITOS PAGEREF _Toc248034964 \h 85BARBECUE RIBS PAGEREF _Toc248034965 \h 86BEEF STEW PAGEREF _Toc248034966 \h 87BOB EVANS SAUSAGE, BEANS & RICE PAGEREF _Toc248034967 \h 88CHEESE CASSEROLE PAGEREF _Toc248034968 \h 89CHEESE & MUSHROOM CASSEROLE PAGEREF _Toc248034969 \h 90CHEESEBURGER PIE PAGEREF _Toc248034970 \h 91CHICKEN BREASTS PAGEREF _Toc248034971 \h 92CHICKEN CASSEROLE PAGEREF _Toc248034972 \h 93CHICKEN GUMBO PAGEREF _Toc248034973 \h 94CHICKEN & RICE PAGEREF _Toc248034974 \h 95HOT CHICKEN SALAD PAGEREF _Toc248034975 \h 96CHICKEN SALAD CASSEROLE PAGEREF _Toc248034976 \h 97CHICKEN SPAGHETTI PAGEREF _Toc248034977 \h 98CHICKEN & VEGGIES ON RICE PAGEREF _Toc248034978 \h 99CHIPPED HAM SANDWICHES PAGEREF _Toc248034979 \h 100CRESCENT PIZZA PAGEREF _Toc248034980 \h 101GERMAN POT ROAST PAGEREF _Toc248034981 \h 102GLORIA’S CHICKEN CASSEROLE PAGEREF _Toc248034982 \h 103GRILLED RASPBERRY CHICKEN SPINACH SALAD PAGEREF _Toc248034983 \h 104HAM BALLS PAGEREF _Toc248034984 \h 105HAM’N CHEESE EGG BAKE PAGEREF _Toc248034985 \h 106GRILLED HAMBURGERS PAGEREF _Toc248034986 \h 107HAM LOAF PAGEREF _Toc248034987 \h 108HOT DOGS PAGEREF _Toc248034988 \h 109LASAGNA PAGEREF _Toc248034989 \h 110EASY LASAGNA PAGEREF _Toc248034990 \h 111LIGHTHEARTED FETTUCCINE ALFREDO PAGEREF _Toc248034991 \h 112MACARONI & CHEESE PAGEREF _Toc248034992 \h 113MARZETTI PAGEREF _Toc248034993 \h 114MEAT BALLS IN MUSHROOM GRAVY PAGEREF _Toc248034994 \h 115GRANNY’S MEAT LOAF PAGEREF _Toc248034995 \h 116MEXICAN POT PIE PAGEREF _Toc248034996 \h 117NOODLES PAGEREF _Toc248034997 \h 118PARMESAN CHICKEN PAGEREF _Toc248034998 \h 119PETROS PAGEREF _Toc248034999 \h 120PIZZA PAGEREF _Toc248035000 \h 121QUICHE PAGEREF _Toc248035001 \h 122RED BEANS AND RICE PAGEREF _Toc248035002 \h 123REUBEN CASSEROLE PAGEREF _Toc248035003 \h 124SAUCY MEAT LOAVES PAGEREF _Toc248035004 \h 125SAUSAGE BAKE PAGEREF _Toc248035005 \h 126SAUSAGE BALLS PAGEREF _Toc248035006 \h 127SAUSAGE CASSEROLE PAGEREF _Toc248035007 \h 128SAUSAGE & POTATO BREAKFAST SKILLET PAGEREF _Toc248035008 \h 129SLOPPY JOES PAGEREF _Toc248035009 \h 130SMOKE HOUSE SPAGHETTI PAGEREF _Toc248035010 \h 131SPAGHETTI WITH MEAT BALLS PAGEREF _Toc248035011 \h 132SPICY BEAN TOSTADAS PAGEREF _Toc248035012 \h 133SPICY MEAT BALLS PAGEREF _Toc248035013 \h 134STAY - A - BED - STEW PAGEREF _Toc248035014 \h 135STREET CAR CABBAGE PAGEREF _Toc248035015 \h 136STUFFED GREEN PEPPER CASSEROLE PAGEREF _Toc248035016 \h 137SUB SANDWICHES PAGEREF _Toc248035017 \h 138SWEET - SOUR CHICKEN PAGEREF _Toc248035018 \h 139SWISS AND CHEDDAR BAKED GRITS PAGEREF _Toc248035019 \h 140TOMATO SAUCE PAGEREF _Toc248035020 \h 141TRI-TIP ROAST PAGEREF _Toc248035021 \h 142TUNA SALAD PAGEREF _Toc248035022 \h 143Salads PAGEREF _Toc248035023 \h 144Fruit PAGEREF _Toc248035024 \h 145AMBROSIA SALAD PAGEREF _Toc248035025 \h 146APRICOT SALAD PAGEREF _Toc248035026 \h 147APRICOT GELATIN SALAD PAGEREF _Toc248035027 \h 148CHERRY COLA MOLD PAGEREF _Toc248035028 \h 149CHICKEN SALAD PAGEREF _Toc248035029 \h 150CHRISTMAS SALAD PAGEREF _Toc248035030 \h 151CINNAMON GELATIN PAGEREF _Toc248035031 \h 152COTTAGE CHEESE SALAD PAGEREF _Toc248035032 \h 153CRANBERRY FLUFF PAGEREF _Toc248035033 \h 154FLUFFY CRANBERRY SALAD PAGEREF _Toc248035034 \h 155CRANBERRY RELISH PAGEREF _Toc248035035 \h 156CRANBERRY SALAD PAGEREF _Toc248035036 \h 157FROZEN SALAD PAGEREF _Toc248035037 \h 158FROZEN SALAD 2 PAGEREF _Toc248035038 \h 159FROZEN FRUIT SALAD I PAGEREF _Toc248035039 \h 160FROZEN FRUIT SALAD II PAGEREF _Toc248035040 \h 161FROSTED SALAD PAGEREF _Toc248035041 \h 162FRUIT SALAD PAGEREF _Toc248035042 \h 163GREEN GELATIN SALAD PAGEREF _Toc248035043 \h 164LEMON-LIME GELATIN SALAD PAGEREF _Toc248035044 \h 165LETTUCE & ORANGE STRAWBERRY SALAD PAGEREF _Toc248035045 \h 166LIME PEAR SALAD PAGEREF _Toc248035046 \h 167PRETZEL SALAD PAGEREF _Toc248035047 \h 168SPICED PEACHES PAGEREF _Toc248035048 \h 169STRAWBERRY LUSCIOUS SALAD PAGEREF _Toc248035049 \h 170STRAWBERRY RICE SALAD PAGEREF _Toc248035050 \h 171WALDORF SALAD PAGEREF _Toc248035051 \h 172WATERGATE SALAD PAGEREF _Toc248035052 \h 173Veggies PAGEREF _Toc248035053 \h 174BEAN SALAD PAGEREF _Toc248035054 \h 175BEET SALAD PAGEREF _Toc248035055 \h 176BOB EVANS WILD FIRE CHICKEN SALAD PAGEREF _Toc248035056 \h 177BROCCOLI & BEAN SALAD PAGEREF _Toc248035057 \h 178CORN RELISH PAGEREF _Toc248035058 \h 179CRUNCHY LETTUCE SALAD PAGEREF _Toc248035059 \h 180CUCUMBERS & SOUR CREAM PAGEREF _Toc248035060 \h 181EVERLASTING SLAW PAGEREF _Toc248035061 \h 182FROZEN SLAW PAGEREF _Toc248035062 \h 183GERMAN POTATO SALAD PAGEREF _Toc248035063 \h 184KRAUT SALAD PAGEREF _Toc248035064 \h 185MACARONI HAM SALAD PAGEREF _Toc248035065 \h 186MILDRED SALAD PAGEREF _Toc248035066 \h 187MIXED GREENS WITH PEANUT DRESSING PAGEREF _Toc248035067 \h 188ORIENTAL CHICKEN SALAD PAGEREF _Toc248035068 \h 189PASTA SALAD PAGEREF _Toc248035069 \h 190SEVEN LAYER SALAD PAGEREF _Toc248035070 \h 191TACO SALAD PAGEREF _Toc248035071 \h 192VEGETABLE SALAD PAGEREF _Toc248035072 \h 193VEGETABLE SALAD II PAGEREF _Toc248035073 \h 194WILTED SPINACH SALAD PAGEREF _Toc248035074 \h 195Dressings PAGEREF _Toc248035075 \h 196BACON DRESSING PAGEREF _Toc248035076 \h 197CELERY SEED PAGEREF _Toc248035077 \h 198FRENCH CELERY DRESSING PAGEREF _Toc248035078 \h 199ITALIAN SALAD DRESSING PAGEREF _Toc248035079 \h 200FRENCH DRESSING PAGEREF _Toc248035080 \h 201FRENCH SALAD DRESSING PAGEREF _Toc248035081 \h 202ROQUEFORT SALAD DRESSING PAGEREF _Toc248035082 \h 203VINEGAR AND OIL DRESSING PAGEREF _Toc248035083 \h 204VINEGAR & OIL SALAD DRESSING PAGEREF _Toc248035084 \h 205Sauces and Dips PAGEREF _Toc248035085 \h 206ARTICHOKE DIP PAGEREF _Toc248035086 \h 207BUTTER SAUCE PAGEREF _Toc248035087 \h 208BUTTERSCOTCH SAUCE PAGEREF _Toc248035088 \h 209CATSUP PAGEREF _Toc248035089 \h 210CHEESE SAUCE PAGEREF _Toc248035090 \h 211CHEESE SAUCE 2 PAGEREF _Toc248035091 \h 212CHILI-CHEESE DIP PAGEREF _Toc248035092 \h 213CHIPPED BEEF & CHEESE DIP PAGEREF _Toc248035093 \h 214CHOCOLATE SAUCE PAGEREF _Toc248035094 \h 215CLAM DIP PAGEREF _Toc248035095 \h 216HOT DOG SAUCE PAGEREF _Toc248035096 \h 217HOT FUDGE SAUCE PAGEREF _Toc248035097 \h 218LEMON SAUCE PAGEREF _Toc248035098 \h 219ORANGE-FRUIT DIP PAGEREF _Toc248035099 \h 220PEACHES AND CREAM TOPPING PAGEREF _Toc248035100 \h 221BILLY’S SALSA PAGEREF _Toc248035101 \h 222SALSA PAGEREF _Toc248035102 \h 223FRESH SALSA PICANTE PAGEREF _Toc248035103 \h 224VEGETABLE DIP PAGEREF _Toc248035104 \h 225WHITE SAUCE PAGEREF _Toc248035105 \h 226Snacks PAGEREF _Toc248035106 \h 227APPETIZER TREE PAGEREF _Toc248035107 \h 228CHEESE & OLIVE ENGLISH MUFFIN PAGEREF _Toc248035108 \h 229CHEESE BALL PAGEREF _Toc248035109 \h 230CHEESE BALL PAGEREF _Toc248035110 \h 231CHEESE BALL WITH OLIVES PAGEREF _Toc248035111 \h 232CHEESE BALL I PAGEREF _Toc248035112 \h 233CHEESE BALL II PAGEREF _Toc248035113 \h 234CHEESE BALL III PAGEREF _Toc248035114 \h 235CHEESE BALL IV PAGEREF _Toc248035115 \h 236CHEESE CHEX PAGEREF _Toc248035116 \h 237CORN BEEF & CREAM CHEESE SNACKERS PAGEREF _Toc248035117 \h 238CORNED BEEF ROLLS PAGEREF _Toc248035118 \h 239CRACKER JACKS PAGEREF _Toc248035119 \h 240FIESTA GUACAMOLE DIP PAGEREF _Toc248035120 \h 241HANKIE-PANKIES PAGEREF _Toc248035121 \h 242NUTS AND BOLTS PAGEREF _Toc248035122 \h 243PUPPY CHOW PAGEREF _Toc248035123 \h 244SNAPPY RUEBEN ROLLS PAGEREF _Toc248035124 \h 245SMACKERS PAGEREF _Toc248035125 \h 246STUFFED CHERRY TOMATOES PAGEREF _Toc248035126 \h 247TACO SNACK PAGEREF _Toc248035127 \h 248MINI RUEBEN OPEN-FACE SANDWICH PAGEREF _Toc248035128 \h 249VEGETABLE PIZZA PAGEREF _Toc248035129 \h 250Pickles PAGEREF _Toc248035130 \h 251BEET AND RED RELISH PAGEREF _Toc248035131 \h 252BREAD & BUTTER PICKLES PAGEREF _Toc248035132 \h 253CAULIFLOWER PICKLES PAGEREF _Toc248035133 \h 254CRISPY CHIPS PAGEREF _Toc248035134 \h 255CRISPY SWEET PICKLE SLICES PAGEREF _Toc248035135 \h 256DILL PICKLES PAGEREF _Toc248035136 \h 257SWEET SLICED PICKLES PAGEREF _Toc248035137 \h 258ZUCCHINI SWEET RELISH PAGEREF _Toc248035138 \h 259Soups PAGEREF _Toc248035139 \h 260Cabbage Soup Ingredients PAGEREF _Toc248035140 \h 261CHILI PAGEREF _Toc248035141 \h 262GARDEN CHOWDER PAGEREF _Toc248035142 \h 263PRETTY PEACH SOUP PAGEREF _Toc248035143 \h 264SUMMER FRUIT SOUP PAGEREF _Toc248035144 \h 265TOMATO CELERY SOUP PAGEREF _Toc248035145 \h 266TORTILLA SOUP PAGEREF _Toc248035146 \h 267TORTILLA SOUP II PAGEREF _Toc248035147 \h 268VEGETABLE CHILI PAGEREF _Toc248035148 \h 269Sweets PAGEREF _Toc248035149 \h 270Bars PAGEREF _Toc248035150 \h 271APPLE SQUARES PAGEREF _Toc248035151 \h 272INSTANT APPLESAUCE DIAMONDS PAGEREF _Toc248035152 \h 273BLUEBERRY BARS PAGEREF _Toc248035153 \h 274BEST BROWNIES PAGEREF _Toc248035154 \h 275CHERRY-FILLED WHITE CHOCOLATE BARS PAGEREF _Toc248035155 \h 276COCONUT WAFER BARS PAGEREF _Toc248035156 \h 277FUDGE SCOTCH SQUARES PAGEREF _Toc248035157 \h 278COCONUT WAFER BARS PAGEREF _Toc248035158 \h 279CRANBERRY CHEESE BARS PAGEREF _Toc248035159 \h 280DATE, FIG OR PRUNE BARS PAGEREF _Toc248035160 \h 281FUDGE PEANUT BUTTER BARS PAGEREF _Toc248035161 \h 282FUDGE SCOTCH SQUARES PAGEREF _Toc248035162 \h 283RICH LEMON BARS PAGEREF _Toc248035163 \h 284MAGIC BARS PAGEREF _Toc248035164 \h 285PECAN PIE SURPRISE BARS PAGEREF _Toc248035165 \h 286PRALINE BARS PAGEREF _Toc248035166 \h 287RICE KRISPIES TREATS PAGEREF _Toc248035167 \h 288FROSTY STRAWBERRY SQUARES PAGEREF _Toc248035168 \h 289TOFFEE NUT BARS PAGEREF _Toc248035169 \h 290Bread PAGEREF _Toc248035170 \h 291BANANA BREAD PAGEREF _Toc248035171 \h 292FRENCH MARKET BEIGNETS PAGEREF _Toc248035172 \h 293DATE-NUT BREAD PAGEREF _Toc248035173 \h 294JOHNNY CAKE PAGEREF _Toc248035174 \h 295ORANGE GLAZED CRANBERRY PUMPKIN BREAD PAGEREF _Toc248035175 \h 296PUMPKIN BREAD PAGEREF _Toc248035176 \h 297PUMPKIN GINGERBREAD PAGEREF _Toc248035177 \h 298RAISIN NUT BREAD PAGEREF _Toc248035178 \h 299ZUCCHINI BREAD PAGEREF _Toc248035179 \h 300Cake PAGEREF _Toc248035180 \h 301APPLE CAKE PAGEREF _Toc248035181 \h 302DRIED APPLE STACK CAKE PAGEREF _Toc248035182 \h 304APRICOT NECTAR CAKE PAGEREF _Toc248035183 \h 305BETTER THAN SEX CAKE PAGEREF _Toc248035184 \h 306BLUEBERRY MYSTERY CAKE PAGEREF _Toc248035185 \h 307CARROT CAKE PAGEREF _Toc248035186 \h 308CHEESE CAKE PAGEREF _Toc248035187 \h 309CHEESE CAKE PAGEREF _Toc248035188 \h 310EASY CHEESECAKE PAGEREF _Toc248035189 \h 311RICH CHOCOLATE CAKE PAGEREF _Toc248035190 \h 312Chocolate ?clair Cake PAGEREF _Toc248035191 \h 313CHOCOLATE POUND CAKE PAGEREF _Toc248035192 \h 314CHRISTMAS FRUIT CAKE PAGEREF _Toc248035193 \h 315COMPANY POUND CAKE PAGEREF _Toc248035194 \h 316CRANBERRY DATE BUNDT CAKE PAGEREF _Toc248035195 \h 317DATE-NUT SPICE CAKE PAGEREF _Toc248035196 \h 318DUMP CAKE PAGEREF _Toc248035197 \h 319DUMP CAKE PAGEREF _Toc248035198 \h 320FIG SPICE CAKE PAGEREF _Toc248035199 \h 321FRUIT CAKE PAGEREF _Toc248035200 \h 323FRUIT PUNCH BOWL CAKE PAGEREF _Toc248035201 \h 324HUMMINGBIRD CAKE PAGEREF _Toc248035202 \h 325ITALIAN CAKE PAGEREF _Toc248035203 \h 326MANDARIN LAYER CAKE PAGEREF _Toc248035204 \h 327MEXICAN CAKE PAGEREF _Toc248035205 \h 328OATMEAL CAKE PAGEREF _Toc248035206 \h 329ORANGE BLOSSOM CAKE PAGEREF _Toc248035207 \h 330ORANGE DATE CRANBERRY CAKE PAGEREF _Toc248035208 \h 331PEACHES 'N CREAM CHEESE CAKE PAGEREF _Toc248035209 \h 332PEAR PRESERVE FRUIT CAKE PAGEREF _Toc248035210 \h 333PEAR-CHEESE CAKE PAGEREF _Toc248035211 \h 334PUMPKIN PIE CAKE PAGEREF _Toc248035212 \h 335BASIC POUND CAKE PAGEREF _Toc248035213 \h 336PRUNE CAKE PAGEREF _Toc248035214 \h 337MOIST AND FRUITY RAINBOW CAKE PAGEREF _Toc248035215 \h 338SNOWBALL CAKE PAGEREF _Toc248035216 \h 339STRAWBERRY CAKE PAGEREF _Toc248035217 \h 340SUGAR PLUM CAKE PAGEREF _Toc248035218 \h 341TEXAS CAKE PAGEREF _Toc248035219 \h 342TEXAS SHEET CAKE PAGEREF _Toc248035220 \h 343TURTLE CAKE PAGEREF _Toc248035221 \h 344PINEAPPLE UPSIDE-DOWN CAKE PAGEREF _Toc248035222 \h 345WHITE CHOCOLATE CAKE PAGEREF _Toc248035223 \h 346Candy PAGEREF _Toc248035224 \h 348BUCKEYES PAGEREF _Toc248035225 \h 349CARAMELS PAGEREF _Toc248035226 \h 350CHOCOLATE PIZZA PAGEREF _Toc248035227 \h 351CHRISTMAS PEPPERMINT CANDY PAGEREF _Toc248035228 \h 352FUDGE PAGEREF _Toc248035229 \h 353PEANUT BUTTER FUDGE PAGEREF _Toc248035230 \h 354PEANUT BUTTER FUDGE PAGEREF _Toc248035231 \h 355MARSHMALLOW FUDGE PAGEREF _Toc248035232 \h 356MICROWAVE FUDGE PAGEREF _Toc248035233 \h 357MARSHMALLOW FUDGE PAGEREF _Toc248035234 \h 358PEANUT BRITTLE PAGEREF _Toc248035235 \h 359PEANUT BUTTER ROLL PAGEREF _Toc248035236 \h 360PEANUT CLUSTERS PAGEREF _Toc248035237 \h 361QUICK PEANUT BRITTLE PAGEREF _Toc248035238 \h 362PECAN ROLL PAGEREF _Toc248035239 \h 363OLD-FASHION ROCK CANDY PAGEREF _Toc248035240 \h 364Coffee Cake PAGEREF _Toc248035241 \h 365BLUEBERRY FRENCH TOAST PAGEREF _Toc248035242 \h 366BUTTERSCOTCH PINCH ME BREAD PAGEREF _Toc248035243 \h 368CINNAMON COFFEE CAKE PAGEREF _Toc248035244 \h 369CINNAMON PINCH ME BREAD PAGEREF _Toc248035245 \h 370COCONUT FILBERT COFFEE RING PAGEREF _Toc248035246 \h 371DANISH PUFF PAGEREF _Toc248035247 \h 373EASY CHEESE DANISH PAGEREF _Toc248035248 \h 374FRENCH TOAST PAGEREF _Toc248035249 \h 375FUNNEL CAKES PAGEREF _Toc248035250 \h 376JOAN’S COFFEE CAKE PAGEREF _Toc248035251 \h 377JOHNNY CAKE PAGEREF _Toc248035252 \h 378MAPLE-NUT COFFEE TWIST PAGEREF _Toc248035253 \h 379NIGHT BEFORE FRENCH TOAST PAGEREF _Toc248035254 \h 381SOUR CREAM COFFEE CAKE PAGEREF _Toc248035255 \h 382Cookies PAGEREF _Toc248035256 \h 383APRICOT PASTRIES PAGEREF _Toc248035257 \h 384CHRISTINE COOKIES PAGEREF _Toc248035258 \h 385QUICK COCONUT WREATHS PAGEREF _Toc248035259 \h 386DATE-NUT PINWHEELS PAGEREF _Toc248035260 \h 387FRUIT AND NUT BUTTER COOKIES PAGEREF _Toc248035261 \h 388GINGERSNAPS PAGEREF _Toc248035262 \h 389GORDIES PAGEREF _Toc248035263 \h 390HOLIDAY FRUIT DROPS PAGEREF _Toc248035264 \h 391KEEBLER CRACKER COOKIES PAGEREF _Toc248035265 \h 392KRISPIE COOKIES PAGEREF _Toc248035266 \h 393MINCEMEAT COOKIES PAGEREF _Toc248035267 \h 394MIRACLE PEANUT BUTTER COOKIES PAGEREF _Toc248035268 \h 395M & M COOKIES PAGEREF _Toc248035269 \h 396NEIMAN MARCUS COOKIES PAGEREF _Toc248035270 \h 397NO-BAKE CHOCOLATE OATMEAL COOKIE PAGEREF _Toc248035271 \h 398PEANUT BUTTER COOKIES PAGEREF _Toc248035272 \h 399PEANUT BUTTER COOKIES PAGEREF _Toc248035273 \h 400PINEAPPLE COOKIES PAGEREF _Toc248035274 \h 401RAINBOW BUTTER CRISP PAGEREF _Toc248035275 \h 402SHORTBREAD PAGEREF _Toc248035276 \h 403SKILLET COOKIES PAGEREF _Toc248035277 \h 404SNOWBALLS PAGEREF _Toc248035278 \h 405SPICE COOKIES PAGEREF _Toc248035279 \h 406SWEDISH WEDDING CAKES PAGEREF _Toc248035280 \h 407APPLE DUMPLINGS PAGEREF _Toc248035281 \h 409APPLE PAN DOWDY PAGEREF _Toc248035282 \h 410BAKED PEACH AND BLUEBERRIES PAGEREF _Toc248035283 \h 411BLACKBERRY (BLUEBERRY) COBBLER PAGEREF _Toc248035284 \h 412BLACKBERRY OR BLUEBERRY MYSTERY CAKE PAGEREF _Toc248035285 \h 413BLUEBERRY DESSERT PAGEREF _Toc248035286 \h 414BREAD PUDDING PAGEREF _Toc248035287 \h 415BUTTER PECAN DELIGHT PAGEREF _Toc248035288 \h 416CHERRY DESSERT PAGEREF _Toc248035289 \h 417COBBLER PAGEREF _Toc248035290 \h 418CRANBERRY GOODY PAGEREF _Toc248035291 \h 419CHOCOLATE ?CLAIR CAKE PAGEREF _Toc248035292 \h 420BAKED CUSTARD PAGEREF _Toc248035293 \h 421FUDGY MINT SQUARES PAGEREF _Toc248035294 \h 422BAKED FIG PUDDING PAGEREF _Toc248035295 \h 424FRUIT COCKTAIL PUDDING PAGEREF _Toc248035296 \h 426FRUIT PIZZA PAGEREF _Toc248035297 \h 427FRUIT COCKTAIL PUDDING PAGEREF _Toc248035298 \h 428FRUIT COBBLER PAGEREF _Toc248035299 \h 429FRUIT PIZZA PAGEREF _Toc248035300 \h 430GLAZED PINEAPPLE SLICES PAGEREF _Toc248035301 \h 431HEAVENLY HAWAIIAN CREAM PAGEREF _Toc248035302 \h 432ICE CREAM BALLS PAGEREF _Toc248035303 \h 433ICE CREAM BALLS PAGEREF _Toc248035304 \h 434ICE CREAM DESSERT PAGEREF _Toc248035305 \h 435LEMON DESSERT PAGEREF _Toc248035306 \h 436NO-BAKE BANANA SPLIT PAGEREF _Toc248035307 \h 437ORANGE-PINEAPPLE SHERBET PAGEREF _Toc248035308 \h 438ORANGE - PINEAPPLE SHERBET PAGEREF _Toc248035309 \h 439PEACH BEEHIVES PAGEREF _Toc248035310 \h 440PEACHES & CREAM BREAD PUDDING PAGEREF _Toc248035311 \h 441SUMMER PEACH DESSERT PAGEREF _Toc248035312 \h 443PECAN DESSERT PAGEREF _Toc248035313 \h 444RED RASPBERRY COBBLER PAGEREF _Toc248035314 \h 445RICE PUDDING PAGEREF _Toc248035315 \h 446SCALLOPED PINEAPPLE I PAGEREF _Toc248035316 \h 447SCALLOPED RHUBARB PAGEREF _Toc248035317 \h 448SUMMER DELIGHT PAGEREF _Toc248035318 \h 450TIRAMISU TOFFEE TRIFLE PIE PAGEREF _Toc248035319 \h 451VANILLA ICE CREAM PAGEREF _Toc248035320 \h 452NONFAT YOGURT PAGEREF _Toc248035321 \h 453’NONFAT YOGURT PAGEREF _Toc248035322 \h 454Frosting PAGEREF _Toc248035323 \h 455BAKERY ICING PAGEREF _Toc248035324 \h 456CHOCOLATE FROSTING PAGEREF _Toc248035325 \h 457CARAMEL ICING PAGEREF _Toc248035326 \h 458CHOCOLATE FROSTING PAGEREF _Toc248035327 \h 459DECORATING ICING PAGEREF _Toc248035328 \h 460Muffins PAGEREF _Toc248035329 \h 461DATE CITRUS MUFFINS PAGEREF _Toc248035330 \h 462FRUIT MUFFINS PAGEREF _Toc248035331 \h 463MAGIC MARSHMALLOW CRESCENT PUFFS PAGEREF _Toc248035332 \h 464PUMPKIN MUFFINS PAGEREF _Toc248035333 \h 465PUMPKIN MUFFINS II PAGEREF _Toc248035334 \h 466YEAST MUFFINS PAGEREF _Toc248035335 \h 467Pies PAGEREF _Toc248035336 \h 468SOUR CREAM APPLE PIE PAGEREF _Toc248035337 \h 469APPLE CRUMB PIE PAGEREF _Toc248035338 \h 470BUTTERMILK PIE PAGEREF _Toc248035339 \h 471CHERRY LATTICE PIE PAGEREF _Toc248035340 \h 472CHOCOLATE PEANUT BUTTER PIE PAGEREF _Toc248035341 \h 473CHOCOLATE PECAN PIE PAGEREF _Toc248035342 \h 474CRANBERRY MINCE PIE PAGEREF _Toc248035343 \h 475CREAM PIE PAGEREF _Toc248035344 \h 476CREAM PIE VARIATIONS PAGEREF _Toc248035345 \h 477PIE CRUST PAGEREF _Toc248035346 \h 478FlAKY PIE CRUST PAGEREF _Toc248035347 \h 479FROSTY FUDGE PIE PAGEREF _Toc248035348 \h 480FlAKY PIE CRUST PAGEREF _Toc248035349 \h 481FUDGE PECAN PIE PAGEREF _Toc248035350 \h 482IMPOSSIBLE PIE PAGEREF _Toc248035351 \h 483JAPANESE FRUIT PIE PAGEREF _Toc248035352 \h 484KENTUCKY DERBY PIE PAGEREF _Toc248035353 \h 485OLD-TIME LEMON PIE PAGEREF _Toc248035354 \h 486LEMON CHESS PIE PAGEREF _Toc248035355 \h 487SHAKER LEMON PIE PAGEREF _Toc248035356 \h 488MERINGUE PAGEREF _Toc248035357 \h 489FOOLPROOF MERINGUE PAGEREF _Toc248035358 \h 490MILLIONAIRE PIE PAGEREF _Toc248035359 \h 491MILLIONAIRE PIE PAGEREF _Toc248035360 \h 492MINT PIE PAGEREF _Toc248035361 \h 493MOCK APPLE PIE PAGEREF _Toc248035362 \h 494MOCK PECAN PIE PAGEREF _Toc248035363 \h 495PLAIN PASTRY PAGEREF _Toc248035364 \h 496PEANUT BUTTER PIE PAGEREF _Toc248035365 \h 497FROZEN PEANUT BUTTER PIE PAGEREF _Toc248035366 \h 498BLENDER PECAN PIE PAGEREF _Toc248035367 \h 499SOUTHERN PECAN PIE PAGEREF _Toc248035368 \h 500PINA COLADA PIE PAGEREF _Toc248035369 \h 501PUMPKIN PIE PAGEREF _Toc248035370 \h 502RHUBARB PIE PAGEREF _Toc248035371 \h 503STRAWBERRY PIE PAGEREF _Toc248035372 \h 504STRAWBERRY PARFAIT PIE PAGEREF _Toc248035373 \h 505TURTLE PIE PAGEREF _Toc248035374 \h 506Tarts PAGEREF _Toc248035375 \h 507APPLE CUSTARD TART PAGEREF _Toc248035376 \h 508CHEESE CAKE TARTS PAGEREF _Toc248035377 \h 509PECAN TARTS PAGEREF _Toc248035378 \h 510Vegetables PAGEREF _Toc248035379 \h 511BAKED BEANS PAGEREF _Toc248035380 \h 512BEETS PAGEREF _Toc248035381 \h 513BROCCOLI CASSEROLE PAGEREF _Toc248035382 \h 514BROCCOLI LOAF SUPREME PAGEREF _Toc248035383 \h 515CABBAGE CASSEROLE PAGEREF _Toc248035384 \h 516CABBAGE PLATE PAGEREF _Toc248035385 \h 517CORN PUDDING PAGEREF _Toc248035386 \h 518CRUMB TOPPING FOR VEGETABLES PAGEREF _Toc248035387 \h 519CUSHAW PAGEREF _Toc248035388 \h 520DIRTY RICE PAGEREF _Toc248035389 \h 521GREEN BEANS WITH MUSHROOMS PAGEREF _Toc248035390 \h 522HERBED GREEN BEANS WITH ALMONDS PAGEREF _Toc248035391 \h 523HOT COTTAGE POTATO SALAD PAGEREF _Toc248035392 \h 524KRAUT CASSEROLE PAGEREF _Toc248035393 \h 525POT LUCK POTATO CASSEROLE PAGEREF _Toc248035394 \h 526PRALINE SQUASH PAGEREF _Toc248035395 \h 527SCALLOPED CORN SUPREME PAGEREF _Toc248035396 \h 528SPINACH CASSEROLE PAGEREF _Toc248035397 \h 529SPINACH CASSEROLE 2 PAGEREF _Toc248035398 \h 530SQUASH AND APPLE BAKE PAGEREF _Toc248035399 \h 531BAKED SUMMER SQUASH PAGEREF _Toc248035400 \h 532GEORGIA SWEET POTATO SOUFFLE PAGEREF _Toc248035401 \h 533TURNIP SOUFFLE PAGEREF _Toc248035402 \h 534TWICE BAKED POTATOES PAGEREF _Toc248035403 \h 535VEGETABLE CASSEROLE PAGEREF _Toc248035404 \h 536ZUCCHINI CUSTARD CASSEROLE PAGEREF _Toc248035405 \h 537ZUCCHINI CASSEROLE PAGEREF _Toc248035406 \h 538ZUCCHINI SUPREME PAGEREF _Toc248035407 \h 539Breads and RollsALMOND BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 cupmilk1egg3 tablespoonsbutter (unsalted)1- 8 ounce canalmond paste (cut in 1 inchsize pieces)2 1/2 cupsunbleached all-purpose flour2 tablespoonsdark brown sugar1/4-1/2 teaspoonssalt 2 teaspoons dry yeastGLAZE1 teaspoondark corn syrup1 teaspoonwarm waterBrush glaze on immediately after bread is done. Sprinkle on sliced almonds and put back in machine to dry glaze.This recipe can be made with the regular or rapid bakecycles. Works best on rapid.Recipe from Dorothy Davis.AMISH CINNAMON BREADKeep covered. Do not refrigerate.Day 1 - Receive starterDay 2, 3, 4 - Stir.Day 5 - Add and stir:1 cupflour1 cupmilk1 cupsugarDay 6 , 7 - StirDay 8, 9 - Do nothing.Day 10 - Add and stir:1 cupflour1 cupmilk1 cupsugarPut 1 cup Starter in 3 separate bowls. Give to friends.To remaining starter Add:1 cupoil4eggs2 teaspoonsvanillaMix dry ingredients together and add to mixture:1 cupsugar1 cupflour1 small boxinstant vanilla pudding1 teaspoonbaking powder1 teaspoon baking soda2 teaspoonscinnamonBeat by hand. Add (if desired):1 cupnuts1 cup raisinsPour into 2 greased loaf pans. Bake at 350 degrees for 1 hour.Recipe from Lita Vance.JAUNITA'S BISCUITSStir together: 2 cups plain buttermilk 3/4 teaspoons sodaStir into buttermilk until it starts to thicken:About 3 cups self-rising flour Melt together: 3 tablespoon shortening 2 tablespoons lardCool - (don't let it get hot).Add about 3 tablespoon shortening - stir well until you can handle it - keep hands floured. Mixture will puff up a little bit.Put grease in pan - standing in bottom.Gently shape biscuits and put them side by side in pan brushing top with grease. Bake at 450 degrees about 15 minutes until golden brown.Recipe from Jaunita LeMaster.BUTTERMILK RYE BREAD(For 1 1? pound bread machine)Place the following ingredients in bread machine:2 ? cupsbread flour1 cuprye flour3 tablespoonswhole wheat bread flour1 tablespoonwheat germ1 tablespooninstant coffee1 tablespooncocoa1 teaspooncaraway seed1 teaspoonbaking soda1 cupbuttermilk1 ? teaspoonssalt? cupmolasses2 tablespoonsoil? cupwater1 tablespoonyeastThis recipe should be made on the regular bake cycle. Recipe from Susan Brink.CARDAMOM SWEET BREAD(For 1 ? pound bread machine)Place the following ingredients in bread machine:1 1/8 cupswater or milk1 ? Tablespoonsjuice concentrate3 tablespoonshoney1/3 teaspoonsalt1 ? -3 tablespoonsvital gluten (opt.)1 1/3 cupswhole wheat bread flour2 cupswhite bread flour? teaspooncrushed cardamom? cupraisins (optional)2 teaspoonsyeastThis recipe can be made on the regular or rapid cycles. Recipe from Susan Brink.CARROT BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:3/4 cupswater2 1/4 cupswhite bread flour1 cupwheat bread flour1 tablespoondry milk1 teaspoonssalt1 cupgrated carrots2 tablespoonshoney1/4 cupplain yogurt2 tablespoonsmolasses1/4 cupchopped walnuts2 1/2 teaspoonsactive dry yeastThis recipe can be made with the regular or rapid bake cycles. Recipe from Dorothy Davis.CHEESE HERB BREAD(For 1 ? pound bread machine)Place the following ingredients in bread machine:1 1/8 cupswater1? tablespoonsvegetable oil3 tablespoonsjuice concentrate? cupgrated cheddar cheese? teaspoonbaking soda1 tablespoonmaple sugar3 tablespoonsgrated parmesan cheese1? - tablespoonsvital gluten (opt.)1 1/3 cupswhole wheat bread flour2 cupswhite bread flour? teaspoonsalt? teaspoonbasil? teaspoonparsley1? teaspoonsyeastThis recipe can be made with the regular or rapid bakecycle. Recipe from Susan Brink.COCONUT CHERRY BREAD(For 1? pound bread machine)Place the following ingredients in bread machine:1 1/8 cupsmilk or water1? tablespoonshoney1/3 cupgrated carrots18chopped maraschino cherries1 ? cup coconut flakes1? - 3 tablespoonsvital gluten (opt.)1/3 cupwheat or oat flakes1? cupswhole wheat bread flour1? cups white bread flour? teaspoonsalt? teaspooncinnamon2 teaspoonsyeastThis recipe can be made with the regular or rapid bakecycle. Recipe from Susan Brink. COTTAGE DILL BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:3/4 cupwater3 cupswhite bread flour1 1/2 tablespoonsdry milk2 tablespoonssugar1 1/2 teaspoonssalt1 l/2 tablespoonsbutter3/4 cupsmall curd, low fat cottage cheese1 tablespoondry onion1 tablespoondill seed1 tablespoondill weed3 teaspoonsactive dry yeastThe liquid in cottage cheese varies. If your dough is too dry, try adding water a tablespoon at a time during the kneading until dough appears moist and pliable.This recipe can be made with the regular or rapid bake cycles.Recipe from Dorothy Davis.TANGY CRANBERRY BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/4 cupscranberry juice3 cupswhite bread flour2 tablespoonsdry milk11/2 teaspoonssalt2 tablespoonsbutter1/3 cupdried cranberries3 tablespoonsorange marmalade3 teaspoonsactive dry yeastPlace dried cranberries away from water if baking on delayed-time cycle.This recipe can be made with the regular or delayed-time bake cycles.Recipe from Dorothy Davis.DATE NUT BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/8 cupswater or milk1 1/2 medium eggs1 1/2 tablespoonsunsweetened cocoa3 tablespoonsmaple sugar1/2 teaspoon salt1 1/2 - 3 tablespoonsvital gluten (opt.)1 3/4 cupswhole wheat bread flour2 cupswhite bread flour1/2 cupchopped dates1/2 cupchopped nuts2 teaspoonsyeastThis recipe should be made on the regular bake cycle. Recipe from Susan Brink.GARDEN HERB BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/4 cupswater3 cupswhite bread flour2 tablespoonsdry milk2 tablespoonssugar1 1/2 teaspoonssalt2 tablespoonsbutter1/2 tablespoonchives1/2 tablespoonmarjoram1/2 tablespoonthyme1 teaspoonbasil3 teaspoonsactive dry yeastUse dried herbs that are flaked and not ground. If using ground, reduce the amount by half. If using fresh herbs, double the amount.Any combination of spices may be substituted, according to your tastes. This recipe can be made with the regular, rapid, or delayed- time bake cycles.Recipe from Dorothy Davis.HUSH PUPPIESMix together:1/2 cupfinely chopped onion1/8 teaspoononion salt1 1/2 cups corn meal1 teaspoonbaking powder1/4 teaspoonbaking soda1/4 teaspoonsalt1 cupbuttermilkDrop by spoonfuls into vegetable oil (365 degrees) and fry for 2 - 3 minutes or until golden brown. Remove and drain well on absorbent paper. Makes about 1 1/2 dozen.Recipe from Red Lobster.LEMON POPPY SEED BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 3/4 cupswhole wheat bread flour2 cupswhite bread flour1/3 teaspoon salt1 1/2 - 3 tablespoonsvital gluten (opt.)1/3 teaspoonlemon peel (opt.)2 1/2 tablespoonspoppy seed2 1/2 tablespoonshoney1 1/4 cupslemonade1 1/2 teaspoonsyeastThis recipe should be made on the regular bake cycle. Recipe from Susan Brink.LIGHT RYE BREAD(For 1 1/2 pound bread machine)Place the following ingredients in bread machine:1 cup & 2 tablespoonswater2 1/4 cupswhite bread flour3/4 cups rye flour2 1/2 tablespoonssugar1 1/4 teaspoonssalt1 1/4 tablespoonsbutter1 tablespooncornmeal1/2 tablespooncaraway seeds3 teaspoonsactive dry yeastThis recipe can be made with the regular, rapid, or delayed- time bake cycles.Recipe from Dorothy Davis.MILK BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:3 3/8 cups white bread flour3 tablespoons sugar1 1/2 teaspoons salt1 1/2 tablespoons butter1 7/16 cupsmilk1 1/2 teaspoons active dry yeastThis recipe can be make with the regular or rapid bake cycles.OPTION: TOMATO-BASIL MILK BREAD( For 1 1/2 pound bread machine )Using the Milk Bread recipe, dissolve in the milk called for:3 tablespoonstomato pasteAdd:1 tablespoondried basil2 tablespoonsbread flourRecipe from Jim Taulman.MOCHA JAVA BREAD(For 1 1/2 pound bread machine)Place the following ingredients in bread machine:2 1/3 cups white bread flour1/2 cuprye flour2 tablespoons brown sugar2 tablespoons dry milk1 1/2 teaspoons salt2 tablespoons butter1 large egg1 tablespooninstant coffee1 tablespooncocoa1 cup plus 2 tablespoonswater1/2 cupchopped pecans3 teaspoons active dry yeastThis recipe can be made with the regular and rapid bake cycles.Recipe from Dorothy Davis.OATMEAL BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:3 3/8 cupsbread flour3 tablespoonssugar1 1/2 teaspoonssalt1 1/2 tablespoonsbutter3/8 cupoatmeal3/4 cupmilk3/4 cupwater11/2 teaspoonsactive dry yeastThis recipe can be made with the regular or rapid bake cycles.Recipe from Dorothy Davis.ORANGE KISSES( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/4 cupswater3 cupswhite bread flour1 tablespoondried orange peel2 tablespoonsdry milk3 tablespoonssugar1 teaspoonsalt3 tablespoonsbutter3 teaspoonsactive dry yeastRemove dough from the machine after the dough or manual cycle is completed, then follow the process steps.COATING:1/2 cupsoftened butter3 tablespoonsfresh orange rind1 cupsugarTurn dough out onto a lightly floured surface. Divide large loaf into 12 portions. Form into balls, and coat each ball with softened butter. Roll in orange-sugar mixture. Place in 10-inch pan. Let rise until dough doubles, about one hour. Bake at 350 degrees 25 - 30 minutes until golden brown.Recipe from Dorothy Davis.PEPPER SPICE BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:3 cupswhite bread flour1/2 teaspoonsalt1/4 cupsugar1/4 cupdry milk2 1/2 tablespoonsbutter1egg2 tablespoonshoney2 tablespoonscorn syrup1/4 cupnuts (optional)1/2 teaspoonfreshly ground black pepper1 teaspoonwhole anise seed1/4 teaspooncinnamon1/4 teaspoonnutmeg1/4 teaspoonallspice3/4 cupswater2 1/2 teaspoonsactive dry yeastThis recipe must be baked on whole wheat setting. If not, it will not rise enough to bake in the middle.Recipe from Jim Taulman.PIZZA DOUGH(For 1 1/2 pound bread machine)3 3/8 cupswhite bread flour1 1/2 teaspoonssalt2 teaspoonsvegetable oil1 1/8 cupswater1 1/2 teaspoonsactive dry yeastUse dough mode on bread machine. (See page 39 for topping recipe.)Recipe from Dorothy Davis.PORCUPINE BREAD(For 1? pound bread machine)Place the following ingredients in bread machine:1? Tablespoonsfruit juice concentrate1? tablespoonsmaple sugar1/3 teaspoonbaking soda11? -3 tablespoonsvital gluten (opt.)1? tablespoonssesame seeds3 tablespoonssunflower seeds1? cupswhole wheat bread flour1? cupswhite bread flour1? teaspoonscinnamon1 1/8 cupsbuttermilk1/3 cupraisins1/3 cupoats? teaspoonsalt1? teaspoonsyeastThis recipe should be made on the regular cycle on the whole wheat mode. Recipe from Susan Brink.POTATO BREAD(For 1 1/2 pound bread machine)Place the following ingredients in bread machine:3 3/8 cups white bread flour1 1/2 tablespoons sugar1 1/2 tablespoons dry milk1 1/2 teaspoons salt1 1/2 tablespoons butter5 tablespoons instant mashed potato flakes1 7/16 cups (11 1/2 fl. oz.) water1 1/2 teaspoons active dry yeastThis recipe can be made with the regular, rapid, or delayed- time bake cycles.Recipe from Bill Davis.PUMPERNICKEL BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:3 cupswhite bread flour3/8 cuprye flour3/8 cupswheat bread flour1 1/2 tablespoonsdry milk2 tablespoonssugar1 1/2 teaspoonssalt1 1/2 tablespoonsbutter4 tablespoonscornmeal3 tablespoonscocoa3 tablespoonsmolasses1 9/16 cupswater1 1/2 teaspoonsactive dry yeastUse regular cycle only.Recipe from Dorothy Davis.RAISIN BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/4 cupswater3 cupswhite bread flour2 tablespoonsmilk1 1/2 tablespoonssugar1 1/2 teaspoonssalt2 tablespoonsbutter1 teaspooncinnamon1/2 cupraisins3 teaspoonsactive dry yeastFor whole raisins in the bread, add fruit at the beep on the fruit and nut cycle or after the first knead.If using rapid bake cycle, add raisins with other ingredients.This recipe can be made with the regular, rapid, or delayed- time bake cycles.Recipe from Dorothy Davis.ROASTED FIGS WITH MASCARPONE12 firm but ripe figs, such as Calimyrna, halved2 to 3 T. sugar3 T. unsalted butter1 C. ruby port1/2 C. mascarpone (or ricotta or creme fraiche, sweetened with sugar to taste)1/4 C. sliced blancedh almonds, toasted in a small, dry skillet over medium heat for about 3 minutes, for garnishPreheat oven to 450 degrees. Butter a shallow flameproof baking dish large enough to hold the figs in a single layer. Arrange the figs, cut side side up, in the baking dish, sprinkle with the sugar and cinnamon and dot with the butter. Roast for 10 to 15 minutes, or until heated through. Transfer the figs to a platter. Place the baking dish over high heat, add the port and bring to a boil, boiling for 1 minute, scraping the bottom of the baking dish. Pour the liquid over the figs and cool to room temperature.To serve, divide the figs with their liquid among 4 goblets, top with the mascarpone, ricotta, or creme fraiche, and sprinkle with the almonds, if desired. Serves 4.(You may have a recipe for creme fraiche, but if not, there is one in my cookbook on p. 17 with the Leek Soup.)Keep covered. Do not refrigerate.Recipe from Jim Taulman.SOUTHERN SPOON BREAD( Boone Tavern's recipe )1 cupcorn meal2 cupsmilkCook to consistency of mush.Add to mush and beat well:1 teaspoonbaking powder1 teaspoonsalt2 tablespoonsmelted butter1 cupmilkAdd a little at a time, 3 well-beaten egg yolks.Fold in 3 stiffly beaten egg whites.Bake in 1 quart greased baking dish 1 hour at 350 degrees. Spoon in dishes and serve hot with butter and jelly.Serves 4-6.Recipe from Jaunita LeMaster.STICKY BUNS( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/4 cups water3 cupswhite bread flour2 tablespoonsdry milk3 tablespoonssugar1 teaspoonsalt3 tablespoonsbutter3 teaspoonsactive dry yeastRemove dough from the machine after the dough or manual cycle is completed, then follow the process steps.STICKY SAUCE:1/4 cupbutter1/2 cupbrown sugar1/4 cuplight corn syrup1/2 cupchopped pecansWarm over medium heat until sugar dissolves.FILLING:1/3 cup softened butter1 teaspooncinnamonPrepare sticky sauce and pour into 13 x 9-inch pan. Sprinkle with broken nuts. Turn dough out onto a lightly floured surface (it will be sticky), and punch down. Roll dough to a 16 x 10-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll jellyroll style and pinch seams together. Slice 1 1/2-inch thick pieces, place in pan on top of sticky sauce, and let double in size (about one hour). Bake at 375 degrees for 20-25 minutes. Cool (no more than 3 minutes), then invert pan so sauce and nuts are on top of buns.Recipe from Dorothy Davis.SUN NUT BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/4 cupswater2 1/2 cupswhite bread flour3/4 cupwheat bread flour2 tablespoonsdry milk1/2 teaspoonssalt2 tablespoonsbutter3 tablespoonshoney1/2 cupsunflower seeds3 teaspoonsactive dry yeastIf using unsalted sunflower seeds, add an extra pinch of salt.This recipe can be made with the regular, rapid, or delayed- time bake cycles.Recipe from Dorothy Davis.TACO BAKE( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:2 1/4 teaspoonsactive dry yeast2 cupswhite bread flour1 tablespoonsugar2 tablespoonsfinely chopped onion2 /3 cupwater2 tablespoonsoilAfter first kneading add:1/2 cupcorn chipsAfter beep, remove dough and place in well - greased 10- inch pie pan. Let rise 10 minutes.Brown together:1 poundground beef1/2 cupchopped onionsAdd and simmer 15 minutes:1 packagetaco seasoning mix3/4 cup waterSpread meat filling over dough. Bake at 375 degrees for 30 minutes or until edge is crisp.Sprinkle with:1 cupshredded cheddar cheese1 cupshredded lettuce1 1/2 cupschopped tomatoRecipe from Susan Brink.TROPICAL MEDLEY BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:1 1/4 cupswater3 cupswhite bread flour2 tablespoonsdry milk1 1/2 tablespoonssugar1 1/2 teaspoonssalt2 tablespoonsbutter1 cupdried fruit mix3 teaspoonsactive dry yeastYou don't have to use the fruit and nut cycle; simply add the dried fruit with your other ingredients.Variation:Substitute 1 cup wheat bread flour for 1 cup white flour and 1/3 cup dates, 1/3 cup dried papaya and 1/3 cup raisins for the dried fruit mix.This recipe can be made with the regular, rapid, or delayed- time bake cycles.Recipe from Dorothy Davis.ZUCCHINI BREAD( For 1 1/2 pound bread machine )Place the following ingredients in bread machine:3 3/8 cupswhite bread flour1 1/2 tablespoonsdry milk1 1/2 teaspoonssalt1 1/2 tablespoonsbutter3/8 cupchopped walnuts1 1/2 teaspoonscinnamon1 teaspoonground cloves1/4 cupshredded zucchini1 cupwater1 1/2 teaspoonsactive dry yeastThis recipe can be made with the regular or rapid bake cycles.Recipe from Dorothy Davis.DrinksAPRICOT ORANGE PUNCHCombine in punch bowl:1 46 oz. canapricot juice, chilled1 (2 liter) bottleginger ale, chilledScoop and stir in:? gallonorange sherbetMakes about 35 (4 oz.) cups.Recipe from “The Best of Cooking with 3 Ingredients”BANANA FRUIT PUNCHHeat together until sugar melts:6 cupswater3 cupssugarAdd:1 (46 oz.) canpineapple juice1 (16 oz.) canfrozen orange juice3 (16 oz.) canswater4 tablespoonslemon juicePulverize in blender:5ripe bananasAdd to juices.Pour into 2 - 1 gallon plastic milk cartons (fill to bottom of handle). Freeze.Set out of freezer about 3 hours before serving. Cut off top of container and mix with: 3 quarts of ginger ale.Recipe from Donna Pennycuff.CHRISTMAS PUNCHMix:1 (46 oz.) canunsweetened pineapple juice1 (46 oz.) canapple juice1 (24 oz.) bottlewhite grape juice 1 (12 oz.) canfrozen lemonade (concentrate)Chill.Add (when ready to serve):2 (16 oz.) bottlessugar free 7-upRecipe from Hope Wilcoxon.CRAN-APPLE PUNCHSimmer together in saucepan about 20 minutes:2 quartscranberry juice2 quartsapple juice1/2 cup brown sugar2 tablespoonswhole cloves5cinnamon sticks1/2 cupwaterRemove cloves and cinnamon sticks. Serve hot.Recipe from Beverly Soult.CRANBERRY PUNCHMix together, 24 hour ahead:1 packagecherry cool-aid1 cupsugar2 quartswater1 (3 oz.) packagecherry gelatin, with 1 cup boiling water1 (6 oz.) canlemonade, with 1 quart water1 quartcranberry juiceWhen ready to serve add (pour over ice mold if desired):1 pintchilled ginger aleRecipe from Cora Finley.CRANBERRY SHERBET PUNCHCombine:? galloncranberry juice, chilled1 quartginger ale, chilledStir in:? gallon pineapple sherbetRecipe from Dorothy Davis.ENGLISH TEA PUNCHCombine in punch bowl and stir:1 (12 oz.) canfrozen orange juice, mixed according to directions on can? gallonprepared lemon tea, chilled1 46 oz. canpineapple juice, chilledRecipe from “The Best of Cooking with 3 Ingredients”FESTIVE PUNCHMix:3 (12oz.) canslemonade (including water)1 - 2 liter bottleginger ale1 quartraspberry sherbet2 (12oz.) boxesfrozen strawberriesServes 20.Recipe from Kathy Hysell.HOT CHOCOLATEMix together:8 quart boxdry milk1 (16 oz.) canNestle's Quick1 (6 oz.) jarCoffee Mate1/2 cuppowdered sugarAdd about 1/3 cup of mixture to 1 cup hot water.Recipe from Caroline Anderson.LEMONADEHeat together:2 cupsugar2 cupwaterCool and add:16 cups water1 ? cupslemon juiceRecipe from Dorothy Davis.ORANGE JULIUSBlend in blender:1 (6 oz.) canfrozen orange juice1 cupmilk1 cupwater1/2 cupsugar1/2 teaspoonvanillaAdd: 1-2 trays of ice cubes until thick and slushy.Recipe from Sheri Davis.ORANGE-PINEAPPLE PUNCHMix together in large punch bowl:1 (46 oz.) canorange-pineapple juice or drink, chilled1 half gallonpineapple sherbet1 (67 oz.) bottleseven-up, chilledServes 18 -20.Recipe from Faye Williams.RUSSIAN TEAMix together:2 cupsTang1/2 cupinstant tea with lemon1 1/2 cupspowdered sugar1 teaspoonground cinnamon1 teaspoonground clovesAdd 1 - 2 tablespoons of mixture to 1 cup boiling water.Recipe from Dorothy Davis.SLUSHY PUNCHMix together:3 (6 oz.) cansfrozen pink lemonade4 canswater 2 tablespoonspowdered sugarFreeze in plastic containers. When ready to serve, put in punch bowl and thaw until slushy. Add and mix in:1 quartseven-upServes 15 - 20.Recipe from Jean Mills.SPRITELY PUNCHCombine in punch bowl:1 gallonSprite, chilled? gallonpineapple juice, chilledSpoon in and mix well:1 gallonorange sherbetRecipe from “The Best of Cooking with 3 Ingredients”JellysAPPLE BUTTERFill crock pot heaping full of peeled, cored, sliced apples. (Lid may not fit at first but will as apples begin to shrink.)Turn crock pot to high. Combine the following and drizzle over top of apples:4 cupssugar (less if apples are sweet)1/8 teaspooncloves4 tablespoonscinnamonUsing a spoon, mix down into crock pot of apples. Cover. Cook several hours until apples are shrunk and juice is forming. Turn crock pot to low and cook until thick and dark in color. Cool. For smooth butter, put into blender or food processor. May be frozen.Recipe from Dorothy Davis.BEET OR CARROT JELLYLiquify together in blender:3 cupscooked beet or carrots6 cupswaterPlace in large kettle and add:? cuplemon juice2 packagesSure Jell pectinBring to a boil.Add:8 cupssugar2 (6 oz.) boxesred raspberry gelatin (orange gelatin for carrot jelly)Boil hard for 15 - 20 minutes.Seal with canning lids. Thickens in 1 - 2 days.Recipe from Maureen Collins.FIG PRESERVESMix together:3 ? cupssugar2 cupswater4thin lemon slices (reserve 3 slices)Boil for 5 minutes, stirring occasionally. Add a few at a time:2 poundsfresh figsCook, stirring occasionally, 12 minutes or until a candy thermometer registers 220 degrees and figs are clear.Add remaining lemon slices and cook 1 minute. Remove from heat. Pack figs in hot sterilized jars to ?-inch from the top. Cover fruit with hot syrup, filling to ?-inch from the top. Remove air bubbles; wipe jar rims. Cover at once with canning lids. Process in boiling water bath 5 minutes. Yields 5 half pints.Recipe from Dorothy Davis.BOTTLED GRAPE JUICE JELLYMeasure and set aside:3 ? cupssugarMix together in a large kettle, stirring well:2 cupsgrape juice1 cup water1 box pectinPlace over high heat. Stir until mixture comes to a hard boil. Stir until mixture comes to hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into jelly jars (1/8-inch from top). Seal with canning lids.Makes 5 - 6 (8 oz.) jars.Recipe from Dorothy Davis.ORANGE MARMALADEMix together in saucepan and simmer 5 minutes:1 ? quartswater1 quartthinly sliced orange peel1 quartorange pulp, cut up (about 6 large oranges)1 cupthinly sliced lemon (about 2 medium lemons)Cover and let stand 12 - 18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid mixture.Add:About 6 cupssugar (1 cup sugar for every cup fruit mixture)Bring slowly to a boil until sugar dissolves. Cook rapidly to jellying point, about 25 minutes. As mixture thickens, stir occasionally to prevent sticking. Pour, boiling hot, into hot jars, leaving ?-inch head space. Seal with canning lids. Process 10 minutes in boiling water bath. Makes about 7 half-pints.Recipe from Dorothy Davis.PEAR PRESERVES16 largechopped pears (pealed)1thinly sliced and chopped lemon (including rind)4 - 5 cupssugarLayer chopped pears, lemon, and sugar. Let set overnight.Add:1cinnamon stickBoil until thick (about 212 degrees on candy thermometer). Discard cinnamon stick. Ladle into sterile jars. Secure sterile lids. Makes about 5 cups preserves.Recipe from Jaunita LeMaster.SPICY BLUEBERRY PRESERVESWash and drain well:3 quartsblueberriesAdd:1/4 cuplemon juiceCook slowly until juice flows.Stir in: 6 cupssugar1/2 teaspoonground maceBring to boil - lower heat and simmer 20 minutes - stir occasionally until thickens.Ladle into 1/2 pint hot sterile jars. Secure sterile lids.Yields 4 pints.Recipe from Faye Williams.STRAWBERRY FREEZER JAM(Do not double recipe. Mixture may not set.)Wash, remove stems and drain:1 quartfresh strawberriesCrush with a potato masher or use a food processor on pulse to chop; do not puree. Jam should have bits of fruit in it.Stir into strawberries:4 cupssugarLet stand 10 minutes; stir occasionally.Mix together:3/4 cupwater1 boxSure-Jell Fruit Pectin(It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Turn off heat and add strawberry mixture. Stir for 3 minutes until sugar is mostly dissolved and is not grainy.Pour into clean jelly jars to with 1/2 inch of top edges of containers; cover with lids. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or freeze up to 1 year.Recipe from Dorothy Davis.STRAWBERRY-ORANGE JAMCombine, stirring well, in large kettle:2 (10 oz.) packagesfrozen strawberries, thawed (2? cups)1 mediumorange, remove seeds, core and grind (including peeling) with fine blade1/4 cupwater1/2 boxpectinPlace on high heat, stirring constantly, bring to a full rolling boil. Add and continue stirring:3 ? cupssugarHeat again to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim and stir alternately for 5 minutes. Pour into jelly jars (1/8-inch from top). Seal with canning lids. Makes 4 - 5 (8 oz.) jars.Recipe from Dorothy Davis.RED PEPPER JELLYPuree in food processor:3red bell peppers, seeded and diced6red jalapenos, seeded and diced1/2 cupcider vinegarPour into a sauce pan and add:2 cupssugarBoil for 10 minutes, then add:1 packagefruit pectin (Sure-Jell)Stir and boil 1 minute more. Remove from heat and pour into 3 half-pint jelly jars and seal. Allow to cool and check seal.VARIATION:Use green peppers and add a couple drops of green food coloring.Recipe from Jim Taulman.KidsFLUBBLERIn a large container, combine:1? cups warm water2 cupswhite glueDesired amountfood coloringIn a second smaller container, combine:1 1/3 cups warm water3 teaspoonsBoraxMix ingredients in each container thoroughly. Pour contents of smaller container into larger container.Gently lift and turn the mixture until only about a tablespoon of liquid is left. FLUBBER will be sticky for a moment or two. Let excess liquid drip off then FLUBBER will be ready!STRETCH IT! BOUNCE IT! ROLL IT! How many ways can YOU explore this amazing substance?Store in an airtight container for about three weeks of use.Flubber is a non-edible substance. Adult supervision is needed.Recipe from COSI.PLAY DOUGHMix together:1 cupsalt1/2 cupcorn starchAdd:2/3 cupwaterDesired amountfood coloringCook over low flame until cooks into a dough.PLAY DOUGH IIMix together:1 cupflour1/2 cupsalt2 teaspoonscream of tartarAdd:1 cupwater1 tablespoonoilDesired amountfood coloringCook over low flame until cooks into a dough.Recipes from Dorothy Davis.Main DishesBAGEL SANDWICHES1bagelSpread both sides of bagel with:desired amountcream cheesePlace between bagel halves any of the following:1 sliceham1 sliceturkey1 slicebeefdesired amountjelly, any flavorOPTION: Bagel may be toasted.Recipe from Garry Davis.BOLOGNA SALADCombine:1 poundbologna4hard-boiled eggs1/3 cuppickle relish1/3 - 1/2 cupMiracle Whip or Helman's Mayonnaise1 smalldiced onionServe on bread or crackers.Recipe from Kathy Cochran.BARBECUE BEEF BRISKETWipe with vinegar and rub with liquid smoke.4 - 5 poundbeef brisketCover in a roaster and let stand 1 hour at room temperature. Bake covered at 300 degrees 3-4 hours. Cool. Refrigerate overnight or until well chilled. Slice against grain. Freeze in foil. Sauce:2 regular size bottlescatsup1 cupwater (rinse out bottles)1 tablespoondry mustard4 tablespoonsWorcestershire sauce1 cup brown sugar4 tablespoons vinegar2 teaspoonspaprika1/2 teaspoon red pepper2 teaspoonschili powder2 teaspoonscelery seedCombine above ingredients. Bring to a boil and simmer 5 minutes. Pour over meat and heat.Option:1medium chopped onion1 teaspoon salt1/4 teaspoon pepperRecipe from Faye Williams.BARBECUED CHICKEN & BLACK BEAN BURRITOSHeat in heavy skillet on medium-high heat:1 tablespoonolive oilAdd and cook for 2 minutes, stirring from time to time.3 (about 1 pound)boneless skinless chicken-breast halves (cut in bite-size pieces)Add:1 small onion (1/2 cup, chopped)1 teaspoonminced garlicContinue cooking , stirring frequently, until the chicken is no longer pink in the center.Reduce heat and add:1 can (15-oz.) black beans, rinsed and drained1 cup barbecue sauceCoat chicken well with barbecue sauce.Sprinkle evenly over skillet mixture:? cup finely shredded cheddar cheese, (or more to taste)Continue cooking just until cheese is melted (do not stir).Prepare as directed on package:4 large (10-in) fat free flour tortillasSpoon equal amounts of the chicken mixture in the center ofeach tortilla Top with desired amount of nonfat sour cream.Recipe from Jim Taulman.BARBECUE RIBSBrown ribs in oil:Sauté:1 cupdiced onions1/4 cupoilPlace sautéed onions in saucepan and add:1 cup catsup1/2 cup water1/4 cuplemon juice1/4 cupsugar3 teaspoonssteak sauce2 teaspoonsdry mustard2 teaspoonssaltOPTIONAL:1/4 teaspoonpepper1 teaspoonpaprika1 teaspooncelery seedPour over meat and bake at 325 degrees 1 1/2 - 2 hours or until well done. Recipe from Thelma Peyton.BEEF STEWMix together in roaster:4-6 poundsbeef (cubed)2 cupschopped celery8carrots (chunked)4-6 potatoes2-3turnips4-5 onions (sliced thick andquartered)1 large and 1 small cantomatoes (run through a sieve or chop in food processor)2 canswater chestnuts (drained)1 large can mushrooms (undrained)1 small (6 oz.) canpineapple juice Pour pineapple juice into measuring cup and add water to make 2 cups. Pour 1 cup over mixture.Mix the remaining water with:6 tablespoonsminute tapiocaPour over other ingredients. Add:2 teaspoons salt 1 teaspoonground pepperStir well and put a bay leaf at each end of pan. Cover and cook 5 hours at 300 degrees.Recipe from Jim Gravett.BOB EVANS SAUSAGE, BEANS & RICEIn large saucepan, cook together:1 poundBob Evans Zesty Hot Sausage(crumbled)? cupdiced red and/or green pepper? cupdiced onionCook until sausage is browned.Stir in:1(8 oz.) packagered beans and rice mix (and amount of water specified on package)Bring to a boil. Cover and reduce heat to low. Simmer 20minutes or until rice is tender. Let stand 5 minutes. Recipe from Bob Evans.CHEESE CASSEROLELayer the following 3 times in bottom of greased 8-inch square pan (fitting the bread strips in tightly). Pressing down each layer:9 slicesstale bread, each slice cut in 3 strips1? teaspoonsminced onion1 poundsharp cheddar cheese, grateddashsaltdashpepperMix together:4beaten eggs3 cupsmilk1 teaspoondry mustard1 teaspoonWorcestershire saucePour over bread. Let stand overnight in refrigerator. Remove 2 hours before serving. Bake at 350 degrees for 50 - 60 minutes or until firm in center.Serves 8.Recipe from Hope Wilcoxon.CHEESE & MUSHROOM CASSEROLEMix together and scald:1 2/3 cupmilk1 (3 oz.) canliquid from sliced mushrooms(reserve mushrooms)Add:8 ouncessharp cheese, grated1 tablespoonbutterpinchpepperSeparate:3eggsBeat yolks thoroughly and add slowly to cheese mixture.Beat egg whites until stiff but not dry and fold lightly but well into cheese mixture.Mix together and place in greased 1 1/2 quart casserole:6 sliceswhite bread, toasted and cubedreservedmushroomsPour cheese mixture over top of bread mixture. Stir lightly. Bake at 325 degrees until sharp knife inserted in center comes out clean, about 40 minutes.Recipe from Faye Williams.CHEESEBURGER PIE1/2Plain Pastry recipe (see page 210)Cook and stir until brown:1 poundground beefDrain off fat and Stir in:1 teaspoonsalt1/2 teaspoon oregano1/4 teaspoonpepper1/2 cupdry bread crumbs1 (8 oz.) cantomato sauce (only use 1/2 cup at this point)1/4 cupchopped onionPlace in pastry shell and spread with:CHEESE TOPPINGBeat together:1egg1/4 cup milkStir in:1/2 teaspoon salt1/2 teaspoondry mustard1/2 teaspoonWorcestershire sauce2 cups shredded cheddar cheeseBake at 425 degrees for 30 minutes. Stir together remaining tomato sauce and 1/2 cup chili sauce. Serve over pie wedges.Recipe from Dorothy Davis.CHICKEN BREASTSMix together:2 cupssour cream (or yogurt)1/4 cup lemon juice4 teaspoonssalt1/ 2 teaspoonpaprika1/2 teaspoon pepper4 clovesgarlic, minced (or garlic salt)Add:6 chicken breastCover and let stand overnight, refrigerated. Remove and roll in dressing mix bread crumbs:1 packagePetridge Farm Dressing MixMelt:1 cupbutterPour half over chicken. Bake at 350 degrees for 45 minutes then pour the other half of butter over chicken and bake for 15 more minutes. Recipe from Louise Wilcoxon.CHICKEN CASSEROLEMix together:2 -3 cupschicken breast, cooked and chopped2 cupsminute rice, uncooked2 canscream of chicken soup4hard boiled eggs, chopped1 1/2 cupschopped celery1 smallchopped onion2 teaspoonslemon juice2 teaspoonssalt1 cupmayonnaise1 (3 oz.) packageslivered almondsPour into a greased 9 x 13-inch baking dish. Mix together:1 cupbread crumbs2 tablespoonsbutter, meltedSprinkle over chicken and rice mixture. Bake at 350 degrees for 40 - 45 minutes.Recipe from Linda Mason.CHICKEN GUMBO6chicken breastsCut off large part of breast from bone. Cut into chunks and sauté until brown along with:1minced onion1/2green pepper, chopped1 teaspoongarlic salt Cover bones (with remaining meat on them) with water. Boil 1 hour. Take meat off bones. Discard bones and add sauté mixture and remaining ingredients:2 (16 oz. cans)diced tomatoes with chili1 (6 oz. can)tomato paste1 teaspoonred pepper1 tablespoonsugar1 heaping tablespoondried parsley1/2 teaspoonthyme1 teaspoonsalt1/2 teaspoonground black pepper1 bay leaf2 (10 oz.) packagesfrozen okra Simmer 3 hours.Serve over white rice.Recipe from Hope Wilcoxon (revised by Dorothy Davis).CHICKEN & RICEMix together:2whole chicken breast, cut up3 cupcooked rice (measure after cooking)1 cancream of chicken soup2 tablespoonsminced onion2 tablespoonslemon juice? cupmayonnaisePlace in a greased 9 x 12-inch baking dish. Refrigerate overnight. Before baking, top with the following:TOPPING:Mix together:1 - 1? cupscorn flakes or potato chips? cupbutterBake at 300 degrees for 1 hour.Recipe from Hope Wilcoxon.HOT CHICKEN SALADBlend together and place in a 9 x 12 baking dish:2 cupsdiced cooked chicken1 cupdiced celery? cup toasted slivered almonds2 tablespoonslemon juice? teaspoonsalt2 teaspoonsfinely chopped onion1 cupmayonnaiseTop with:? cupgrated cheese1 cupcrushed potato chipsBake at 350 degrees for 20 - 25 minutes.Can be made a day ahead and refrigerated over night. (Bring to room temperature before baking).Recipe from Dorothy Davis.CHICKEN SALAD CASSEROLECook in boiling salted water until tender. 4 skinless filet chicken breastsRemove chicken from water and cut in cubes.Add to chicken:1 cup chopped onions1 cup chopped celery1 (4 oz.) canmushrooms, drained1(10 ?oz.) can cream of mushroom soup, undiluted1 cup mayonnaiseMix well. Turn into greased casserole with prepared stuffing mix, prepared according to package directions.1 (6 oz.) package chicken flavor stuffing mixBake at 350 degrees for 45 minutes.Recipe from Gladys Foltz.CHICKEN SPAGHETTIBoil together 1 - 1? hours:1 largehen3 cupschicken brothReserve broth. Remove bone and cut up chicken.Sauté together in a heavy pot:2 tablespoonsbacon drippings or oil2 largeonions3 clovesgarlicAdd:2 tablespoonsparsley1 (15 oz.) cantomato sauce1 can (10 oz.)tomato soup1 (6 oz. can)tomato paste4 ribscelery, chopped1green pepper, chopped2 tablespoonsWorcestershire sauce1 teaspoonsalt1/4 teaspoonpepper1 bay leafdashhot sauceThin with chicken broth, add chicken, cover and simmer about 1 hour.Serve over spaghetti.Recipe from Corby Kay Church.CHICKEN & VEGGIES ON RICECook as directed on package:4 - 6 servingsbrown riceAdd to cooked rice:4cut-up chicken breast, stir fried2eggs, scrambled1 (4 oz.) canmushrooms, drainedSteam together or separately, depending on desired doneness:3carrots, cut in chunks1 - 1 1/2 bunchesbroccoli, cut into florets1/4 - 1/3 headcauliflower, cut into florets1zucchini, unpeeled and sliced1yellow squash, unpeeled andslicedPlace over rice mixture and garnish with:dashessoy sauceRecipe from Billy Davis.CHIPPED HAM SANDWICHES1 poundchipped ham1 poundSwiss cheese1 - 2 packagesbunsMix together the following and spread on both sides of bun:2 tablespoonsprepared mustard2 tablespoonschopped onion1 tablespoonpoppy seeds1/2 stick butterWrap individually in foil and bake at 350 degrees for 20 minutes. Makes 10 - 12 sandwiches.Recipe from Mary Quillin.CRESCENT PIZZASeparate into 4 rectangles, seal perforations and arrange on a greased baking sheet:1 (8 oz.) cancrescent dinner rollsSpread on top:1 small jarpizza sauceArrange on each 5 x 7 inch rectangle:1 (3 ? oz.) pkg.pepperoni slicesTo with:1 (8 oz.) pkg.shredded mozzarella cheeseBake at 375 for 15 minute or until crust is golden brown.Recipe from Dorothy Davis.GERMAN POT ROAST Prepare in large mixing bowl:MARINADE2 cupswhite vinegar4 cupswater1/2 cuppickling spice (tied in net)2carrots, chopped2 stalkscelery, choppedPlace in 9 x 13-inch non-metal casserole dish:1 - 3 poundbeef eye of round, trimmed of fatPour marinade over meat. Cover and store in refrigerator 24 - 48 hours.Preheat oven broiler. Remove meat from marinade. Discard marinade. Place meat in small roasting pan and sprinkle with seasonings:1/8 teaspoonseasoning salt1/8 teaspoongranulated garlic1/8 teaspoonwhite pepperBrown meat under broiler. Reduce oven temperature to 350 degrees and cook uncovered 1 hour.Add:2 (14 oz.) cansbeef broth2 cubesbeef bouillon1 1/2 cupsGerman beerCook uncovered 2 hours or until meat is very tender. Serves 6.Recipe from Jim Taulman.GLORIA’S CHICKEN CASSEROLEMix according to package directions (use chicken broth instead of water):2 large packagesStove Top DressingCook (saving broth for dressing):2 packageschicken breasts (or one chicken)After cooked, cut into bite size pieces.Mix together:1 cancream of chicken soup1 cancream of celery soup? cupmayo1 cupshredded cheddar cheeseIn large casserole, layer dressing, chicken pieces, and soup mixture. (Be sure cheese is mixed with the soup, not on top).Bake at 350 degrees until bubbly, at least 1 hour.Recipe from Kathy Cochran.GRILLED RASPBERRY CHICKEN SPINACH SALADGLAZE AND DRESSINGIn small bowl, combine:1 cupred raspberry preserves1/3 cupbalsamic vinegarReserve 1/2 cup for glaze. Set remaining mixture aside.Cook on grill over medium heat:4boneless chicken breast halvesBrush chicken with glaze; cook 5 minutes. Turn chicken over; brush with glaze. Cook an additional 3 - 7 minutes or until tender, brushing occasionally with glaze.Meanwhile, arrange on four individual dinner plates:3 cupstorn spinach3 cupswatermelon balls1 cupfresh raspberries or halved small strawberries1 small red onion, thinly slicedLeave space in middle of plate for the chicken. Slice grilled chicken crosswise; place on top of salad. Drizzle with remaining dressing.VARIATION: Substitute orange marmalade, mandarin oranges, and cantaloupe for raspberry preserves,watermelon, and raspberries.Recipe from Jim Taulman.HAM BALLSGrind together:1 poundham1/2 poundporkAdd:2 eggs, slightly beaten1/2 cupcrushed corn flakesShape into balls the size of a walnut. Place in shallow baking pan.Boil together until sugar dissolves:1 cupbrown sugar1 teaspoondry mustard1/2 cupvinegarPour over meat balls. Cover and bake at 350 degrees at least 1 hour.Recipe Dorothy Davis. HAM’N CHEESE EGG BAKECombine:1 ? (6 ounces) cupsshredded cheddar cheese1 ? (6 ounces) cupsshredded mozzarella cheese Sprinkle into a greased 13 x 9 x 2-in. baking dish.In large skillet sauté in large skillet:2 tablespoonsbutter or margarine? poundfresh mushrooms, sliced6green onions, sliced1 mediumsweet red pepper, choppedStir in:1 ?cups cubed fully cooked hamSpoon over cheese.In a bowl, combine:? cupall-purpose flour8eggs1 ? cupsmilkSalt & Pepper to tastePour over ham mixture: cover and refrigerate overnight.Remove from refrigerate 30 minutes before baking. Bake, uncovered, at 350 degrees for 35 – 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield; 10 servings.Recipe from Phyllis Bersebach.GRILLED HAMBURGERSMake into patties:1 1/2 poundsground beefSprinkle each patty with:2 teaspoonsWorcestershire saucedashes ofgarlic saltdashes ofchili powderCook on grill to desired doneness. Makes 6 largehamburgers.OPTION: Top with your favorite cheese.Recipe from Larry Davis. HAM LOAFMix together:1 cupbread crumbs2 eggs1 cupmilkAdd:2 poundsground smoked ham1 poundfresh ground porkCook together and baste ham loaf with:1/2 cup vinegar 1/2 cupwater1/2 cup brown sugar1 tablespoonmustardBake at 350 degrees for 1 hour.Recipe Maureen Collins. HOT DOGSCook on grill or in micro-wave:4hot dogsPlace on:4hot dog bunsTop with:desired amountCountry Chili with BeansSprinkle on top:desired amountgrated sharp orcheddar cheeseRecipe from Garry Davis.LASAGNABrown together:1 1/2 poundsground beef1 mediumchopped onionMix with:1 - 48 ounce jarspaghetti sauce Mix together:2 large beateneggs1 - 24 ounce cartoncottage cheese2 tablespoonsparsley flakes1/2 cupgrated Parmesan cheese1 teaspoonsalt1/2 teaspoonpepperCook about 10 minutes:8lasagna noodlesShred:1 1/2 - 2 poundsmozzarella cheeseLayer noodles, cottage cheese mixture, shredded mozzarella cheese, meat sauce. Repeat layers.Bake at 375 degrees for 40 - 50 minutes or until heated through.Makes 1 - 9 x13-inch casserole and a 1 quart casserole.Recipe from Dorothy Davis.EASY LASAGNABrown together in small amount of fat:2 poundsground beef4 clovesgarlic, mincedDrain fat and add:2 canstomato paste2 (1 lb. 4 oz.) canstomatoes(I prefer crushed tomatoes)2 teaspoonssalt1 ? teaspoonspepper1 teaspoonoreganoCover and simmer 20 minutes.Cook as directed on package:1 (8 oz.) packagelasagna noodlesIn a11 ? - 7 ? baking dish, layer meat sauce, noodles and the following:1 ? cupsSwiss cheese; cut up1 (12 oz.) cartoncottage cheeseStart layers with meat sauce and end with meat sauce. (I prefer 2 layers of each, except for the meat sauce with 3 layers. Bake at 350 degrees for 20 – 30 minutes. Sprinkle with grated parmesan cheese. Makes 6 – 8 servingsRecipe from Phyllis Bersebach.LIGHTHEARTED FETTUCCINE ALFREDOBoil in large pan according to directions on package:1/3 - 1/2 poundfettuccineUsing blender or processor, mix the following until smooth:1/4 cupegg substitute1 cuplow-fat cottage cheese1/4 cupParmesan cheese1/4 cuplow-fat milk1 mediumclove garlic, peeled and minced1/4 teaspoonnutmeg1/4 teaspoonfreshly ground black pepper1/4 teaspoonsaltDrain fettuccine and put back in pan. Add the cheese sauce and place the pan over medium heat. Cook 1 minute, stirring constantly, until the sauce has thickened and coated the pasta.Add:!/4 cupchopped fresh parsleyServe immediately. Serves 3 - 4.Recipe from Jim Taulman.MACARONI & CHEESE(President Reagan’s Favorite) Cook according to package directions and drain thoroughly:? pound macaroniStir in:1 teaspoonbutter1beaten eggMix together:1 teaspoonsalt1 teaspoondry mustard1 tablespoonhot waterAdd to mustard mixture:1 cupmilkAdd to macaroni:3 cups (12 oz.)shredded sharp cheese (save enough to sprinkle on top)Pour macaroni into a buttered 10 x 10-inch casserole dish. Add milk mixture and sprinkle with reserved cheese. Bake at 350 degrees for about 45 minutes or until custard is set and top is crusty.Recipe from Dorothy Davis.MARZETTIBrown together:2 poundsground chuck1 largechopped onion1 mincedgarlic1/2 cup dicedcelery1/2 dicedgreen pepperCook according to package directions and mix with meat mixture:1 (8 oz.) packagewide noodlesAdd to meat mixture and noodles:1 large (18 oz.) can tomato paste2 (4 oz.) canssliced mushrooms1 1/2 cupswater1 teaspoonvinegar1 1/2 teaspoonssalt1 teaspoonpepper1/2 pound grated sharp cheese Bake in a covered dish at 325 degrees for about an hour.Recipe from Hope Wilcoxon.MEAT BALLS IN MUSHROOM GRAVYForm mixture into balls, roll in flour, and brown in hot oil:1 1/2 poundsground beef4 tablespoons chopped onion1 1/2 cupssoft bread crumbs1/4 teaspoonsalt1/4 teaspoon pepper2 well-beaten eggsPlace in baking dish and cover with:1 canmushroom soup (diluted with 1/2 can of water)Cover and simmer 30 minutes.Recipe from Dorothy Davis.GRANNY’S MEAT LOAFMix together:2 poundsground beef1 cupcrushed corn flakes or oatmeal1 mediumchopped onion2 beaten eggs1 teaspoonsalt1/2 teaspoon pepper1 cup catsupShape into 2 large loaves. Coat the top of each loaf gener-ously with catsup. Bake at 350 degrees for about 1 hour.Recipe from Dorothy Davis.MEXICAN POT PIEBrown together and drain off fat:2 poundsground beef1 medium clove garlicAdd to meat:1 (10 oz.) canmushroom soup1 (8 oz.) cantomato sauce1 (6 oz.) can tomato paste1 small cangreen chilies? fresh green pepper, choppedCover bottom of 9 x13 greased baking dish with:1 packagetortilla chips (reserve half)Cover chips with meat mixture.Sprinkle with:? poundsharp cheddar cheeseCover with remaining chips.Bake at 375 degrees for 20 minutes or until cheese melts.Garnish with:1 - 2 cupschopped lettuce? cupchopped black olives2chopped tomatoes (if desired)Recipe from Hope Wilcoxon.NOODLESBeat together:6 - 8eggsfew dropsyellow food coloringAdd:3 - 4 cupsflour1 teaspoonsaltKnead in flour until it is no longer sticky and can roll out easily. Divide dough and roll out thinly. Spread out to dry on a clean dry dish towel. Let dry enough that you can cut them into thin strips. (Takes about 8 hours to dry). Do not let it get too brittle before cutting. Spread cut noodles out to dry completely over night. Put in plastic bag and freeze or cook in chicken or beef broth. Recipe from Mae Sgontz.PARMESAN CHICKENMix together:1/3 cupflour1/3 cupParmesan cheese1 teaspoonsaltRoll in mixture:4 - 6 chicken breasts or thighsPlace in baking dish and brush with melted butter. Bake at 350 degrees uncovered for 45 minutes or until tender.Recipe from Deanna Davis.PETROSLayer the following in individual bowls:corn chips, chili, shredded sharp cheese, diced tomatoes, onions, green chili sauce, and sour cream.Recipe from Dorothy Davis.PIZZADissolve yeast in warm water:3/4 cuplukewarm water1/2 teaspoonactive dry yeastKnead in:2 1/2 cupsWondra flourPlace in bowl and cover with dish towel. Let rise until double in bulk, about 2 hours. Roll out and place on pizza pan.SAUCE:1 (15 oz.) cantomato sauce1 teaspoonItalian seasoning1 teaspoonoregano1/4 teaspoonbasil1 teaspoongarlic salt or powder1 tablespoondried minced onionsLet set at least 30 minutes. Spread on dough.Layer the following on the sauce.1/4 poundsliced pepperoni1/2 cupshredded mozzarella cheese1/2 cupshredded provolone cheese1/4 cupgrated parmesan cheese and/orRomano cheese1/2 poundground sausage (cooked)1 smallsliced onion (separate rings)1/2 mediumchopped green peppers1 small cansliced mushrooms1/3 cupsliced black olivesBake at 425 degrees for about 20 minutes.Recipe from George Anderson.QUICHE Beat together:3eggs1/2 teaspoonsalt1/4 teaspoonpepper1/2 pint half & halfCut in small pieces and add to egg mixture.4 - 6 ouncesSwiss cheese1/2 poundbacon or hamBake at 400 degrees for 30 - 40 minutes.Recipe from Kathy Cochran.RED BEANS AND RICEBrown in skillet 5 - 8 minutes:8 ouncesKielbasa sausage, slicedAdd and sauté about 5 minutes (until brown):1? cupschopped onions1? cupschopped green peppers1? cupssliced celery2 teaspoonsminced garlicStir in and cook 1 - 2 minutes more:2 bay leaves1? teaspoonsthymePlace in saucepan and add:2 (15 oz.) cansdark red kidney beans, drainedAdd:1 (14 ? oz.) canchicken brothBring to boil, reduce heat and simmer 15 - 20 minutes. Discard bay leaves. Season with:3 - 4 dasheshot pepper sauce1 - 2 teaspoonssalt? -1 teaspoonblack pepperPrepare:4 cupscooked white riceServe beans over rice.Recipe from Dorothy Davis.REUBEN CASSEROLESpread in bottom of 12 - 6 inch baking dish:1 (28 oz.) cansauerkraut, drained1 tablespoonolive oilTop with the following in order given:2 mediumtomatoes or 4 Roma tomatoes, sliced4 tablespoonsThousand Island dressing (fat free) 5 oz.sliced corn beef, shredded2 cups or 8 oz.shredded Swiss cheeseBake at 425 degrees for 15 minutes. Remove casserolefrom oven and cover with:1 canPillsbury refrigerated flaky biscuits (each one separated into 3 layers)Overlap biscuits to form 3 rows in casserole. Sprinkle with:2crisp rye crackers, finely crushed? teaspooncaraway seedsBake until biscuits are golden brown, 15 - 20 minutes.Yields 6 - 8 servings.Recipe from Jim Taulman.SAUCY MEAT LOAVESMix together:1 1/2 poundsground beef1 cupsoft bread crumbs1 mediumchopped onion1 beaten egg1 1/4 teaspoonsalt1/4 teaspoon pepper1/2 cup tomato sauceShape into 6 individual meat loaves. Place in a greased 9- inch square baking bine and mix well:1/2 cup tomato sauce2 tablespoons brown sugar2 tablespoonsvinegar2 tablespoonsprepared mustard1/2 cup waterPour over meat loaves. Bake at 350 degrees for 35 - 40 minutes, basting occasionally. Serve over rice.Recipe from Donna Pennycuff.SAUSAGE BAKEPlace in bottom of 9 x 13-inch casserole:6 slicesbuttered white bread (cut off crust)Beat together:2 cupshalf and half6 largeeggs1 teaspoonsalt1 teaspoondry mustardAdd:1 poundsausage, cooked and drained1 1/2 cupsgrated cheddar cheeseSpread over bread. Bake at 350 degrees for 40 - 50 minutes. Cool 10 minutes before serving.Recipe from Kathy Cochran.SAUSAGE BALLSMix together:1 poundsausage (uncooked)1 poundshredded cheddar cheese3 cups BisquickForm balls and place on cookie sheet.Bake at 350 degrees for 20 - 30 minutes. Make sure sausage is well cooked.Recipe Dorothy Davis.SAUSAGE CASSEROLEBrown together:1 poundsausage6 tablespoonschopped onion1 1/2 cups chopped celery1/2 cupchopped red or green pepperCook together:1 cup uncooked rice1 envelopechicken noodle soup2 cupsboiling waterMix all together and add:1 (3 1/2 oz.) packageslivered almondsBake 30 minutes at 350 degrees.Recipe from Mary Taulman.SAUSAGE & POTATO BREAKFAST SKILLETIn skillet, brown together over medium heat until sausage is cooked:1 poundBob Evans Sausage (crumbled)1 smallonion, diced1 small green pepper, dicedRemove from skillet.Add to skillet and cook according to package directions:4 tablespoonsmelted margarine1 (20 oz.) bagBob Evans Home Fries PotatoesStir in sausage mixture and cook until hot. Top with:? cupgrated cheddar cheeseMakes 4-6 servings.Recipe from Bob Evans.SLOPPY JOESBrown together:2 poundsground beef1 largeonion, chopped2 - 3 stalksceleryDrain off fat and place in kettle.Add:2 - 2 1/2 cupscatsup (enough to cover meat)2 teaspoonssalt1/2 teaspoonpepper1 tablespoonchili powder1bay leafSimmer about 1 hour. Remove bay leaf.Recipe Dorothy Davis.SMOKE HOUSE SPAGHETTISauté together:2 poundsground beef1/2 poundchopped bacon1 mediumchopped onionStir in:5 (15 oz.) canstomato sauce1 (8 oz.) cansliced mushrooms (plus liquid)1 1/2 teaspoonssalt1/8 teaspoonpepper3/4 teaspoonoregano1/2 teaspoongarlic saltSimmer 15 minutes.Cook in boiling water:2 (7oz.) packagesspaghettiAdd spaghetti to sauce and mix well. Fill dish half full and sprinkle with cheese. Repeat layers.1/4 pound grated provolone cheese1/4 pound grated sharp cheeseBake at 375 degrees for 30 minutes or until bubbles.Freezes well.Recipe from Faye Williams.SPAGHETTI WITH MEAT BALLSPrepare Tomato Sauce on page ? Mix together and shape into balls:? poundground beef? poundground pork1 cupfine dry bread crumbs? cupgrated Parmesan cheese1 tablespoonminced parsley1 clovegarlic, chopped fine? cupmilk2eggs, beaten1 ? teaspoonssalt1/8 teaspoonpepperBrown meat balls on all sides in hot fat. Pour off fat as it collects. Add to sauce 20 minutes before sauce is done.Cook as directed on package:1(8 oz.) packagespaghettiPlace hot, drained, cooked spaghetti on warm platter. Top with Tomato Sauce, surround with meat balls. Serve with grated Parmesan cheese. Serves 4-6.Recipe from Phyllis Bersebach.SPICY BEAN TOSTADASIn large saucepan, combine:1 (15 1/2 oz.) canred kidney beans, drained and rinsed1 (15 1/2 oz.) canyellow hominy, drained1 cantomatoes with green chile peppers1 (8 oz.) cantomato sauce1/2 cupdiced celery1 cloveminced garlic1 green pepper, chopped1/2 cup choppedonion1 tablespoonchili powder1/2 teaspoonsugar1 teaspooncuminBring to a boil, reduce heat, cover and simmer 10 minutes. Combine:1 tablespooncold water1 teaspooncornstarchAdd to bean mixture. Cook and stir until bubbly; cook and stir 2 more minutes.Place in a single layer on baking sheet:4 (6-7 inch)flour tortillasBake at 350 degrees 10 - 15 minutes or until lightly brown.Spoon bean mixture over tortillas.Layer the following over bean mixture:2 cupsshredded lettuce2 mediumtomatoes, chopped1/2 cupplain yogurt orsour creamdesired amounttaco sauce or salsaRecipe from James Taulman.SPICY MEAT BALLSMix together and roll into balls:2 poundsground beef1/2 poundhot sausage1 envelopeonion-mushroom soup1 1/2 cupsbread crumbs or oatmealCook slowly until done.Put meat balls in kettle and cover with:1 bottlechili sauce1 bottlebarbecue sauceSimmer about 20 minutes. Refrigerate. (Is best to make a day ahead).Recipe from Connie Love.STAY - A - BED - STEWMix together in roaster:2 poundsstew meat (cut in 1-inch cubes)1 cantiny peas1 cup sliced carrots2 mediumchopped onions3 - 4 mediumpotatoes (1 - 1 1/2-inch cubes)1 - 2 canscream of tomato soup - add 1/2 cup water per can1bay leafCover and bake at 275 degrees for 5 hours.Works well in crock pot.Recipe from Eileen Sgontz.STREET CAR CABBAGELayer together:1 poundbrowned ground beef3 mediumonions, sliced6 mediumpotatoes, sliced1/2 small headcabbage, shredded1 teaspoonsalt1/2 teaspoonground pepperPour over till covered:1 (46 oz.) cantomato juiceFix in Dutch oven on top of stove.Recipe from Caroline Anderson.STUFFED GREEN PEPPER CASSEROLEBrown together:1 poundground beef1 mediumonionMix together and cook about 10 minutes:1 (11 oz.) cancorn3 tomatoes, choppedStir into ground beef mixture.Cut in half and clean out centers:3 - 4green peppersPar boil for five minutes (bring water to a boil before you put peppers in water).Place peppers in a 9 x 13 casserole dish and spoon mixture into peppers.Mix together:1 cupbread crumbs? cupmelted butterSprinkle on top of pepper mixture. Then sprinkle with bacon bits and parmesan cheese.Bake at 350 degrees for ? hour.Recipe from Eileen Sgontz.SUB SANDWICHES8sub bunsSpread on one side of buns:4 tablespoonsbutter1/2 tablespoongarlic powderSpread the other side of buns:1/2 cup (or less)salad dressingLayer on buns:1 poundprovolone cheese1 poundchipped ham1 poundSwiss cheese1 poundsalami or pepperoni1 poundbologna1 small jarbanana peppersWrap in foil and heat at 350 degrees for about 20 minutes. Remove from oven and add to sandwiches:1/2 headlettuce4sliced tomatoesRecipe from George Anderson.SWEET - SOUR CHICKENMix together:4 chicken breasts, cut up and sautéed3 cut - up steamed carrots3 cut - up steamed celery stalks1 (13 1/2 oz.) canpineapple chunks, drainedMix and heat to boiling, stirring constantly:1 cupreserved pineapple syrup (add water to equal 1 cup)1/2 cupvinegar1/2 cupsugarReduce heat, stir in and simmer 2 minutes:1 mediumgreen pepper, cut into 1-inch squares Blend and add to liquid mixture, stirring constantly, cook until thick, for 1 minute:1/4 cupwater2 tablespoonscornstarchAdd:1 tablespoonsoy sauceMix all ingredients together and heat.Serve over:4 cupshot cooked riceRecipe from Dorothy Davis.SWISS AND CHEDDAR BAKED GRITSBring to boil:4 1/3 cupswater1/2 teaspoonsaltGradually stir in:1 1/4 cupsquick cooking gritsSimmer for five minutes, stirring occasionally.Remove from heat and stir in:1/4 cupbutter1 1/4 cupsshredded cheddar cheese1/4 teaspoonsalt1/4 teaspoonpepperCool 15 minutes and stir in:3 eggs, beatenPour half of grits into 12 x 8 x 2-inch baking dish.Sprinkle with:1/2 - 1 cupshredded Swiss cheesePour rest of grits over cheese. Cover and bake at 350 degrees for 1 hour or until set. Uncover and sprinkle with:1/4 cupshredded cheddar cheeseBake uncovered until cheese melts, 5 minutes.Recipe from Dorothy Davis.TOMATO SAUCESauté:? cupchopped onion1 clovegarlic, minced3 tablespoonsolive oilAdd:2 (1lb. 4 oz. each)crushed tomatoes 1 (8 oz.) can tomato sauce1 (6 oz.) cantomato paste1 teaspoonbasil2 tablespoonsminced parsley2 teaspoonssalt? teaspoonpepper1 cupwaterSimmer over low heat 1 hour. Add meat balls (page?). Pour over spaghetti.Recipe from Phyllis Bersebach.TRI-TIP ROAST2 - 4 poundtri-tip roastCover roast generously with:Lawry's seasoned saltCook on covered grill slowly, about 45 minutes.Recipe from Billy Davis.TUNA SALADMix together:1 (6 oz.) cantuna (in spring water)2 - 3hard boiled eggs1/4 cupchopped celery1/4 cupsweet pickle relish1/4 cupsalad dressingRefrigerate. Serve on a bun or on a leaf of lettuce topped with a quartered tomato.Recipe from Dorothy Davis.SaladsFruitAMBROSIA SALADCombine:1 large canmandarin oranges1 medium canpineapple tidbits1 cupminiature marshmallows1/3 cupgrated coconut1 cup whipped toppingRecipe from Dorothy Davis.APRICOT SALADMix as directed on package:1(6 oz.) packagelemon gelatinLet partly set then add:1 (3 oz.) packagesoftened cream cheese2 cupswhipped topping1 (15 oz.) cancrushed pineapple1 (15 oz.) canpeeled apricots, chopped2 cupsminiature marshmallowsRecipe from Laura Hill.APRICOT GELATIN SALADMix as directed on package:1 (6 oz.) packageapricot gelatinLet partly set then add:1/3 cupraisins2 largesliced bananas2chopped oranges2 chopped apples1/3 cupchopped nutsRecipe from Dorothy Davis.CHERRY COLA MOLDCream together:1 packagecream cheese1/4 cupmayonnaiseDissolve:1 (6 oz.) packageblack cherry gelatin1 cupboiling waterStir into cheese mixture, blending well.Drain and save juice:1 canpitted dark sweet cherries1 (13 1/2 oz.) canpineapple tidbitsMeasure 1 1/2 cups syrup from fruit and add to gelatin.Add:1 (7 oz.) bottlecolaChill until thick. Fold in cherries and pineapple.Add:1 cupchopped nutsChill until firm.Recipe from Hope Wilcoxon.CHICKEN SALADCombine:3 cupscubed cooked chicken (white meat)1 cupdiced celery1 teaspoon salt1/3 cupsweet pickle relish1/3 cupchopped pecans1/3 cupgrapes, halved1/4 cupMiracle Whip Salad Dressing1/4 cupHellman's MayonnaiseRefrigerate. Serve on a bun or on a leaf of lettuce topped with a quartered tomato.Recipe from Dorothy Davis.CHRISTMAS SALADCombine:1 (14 oz.) cansweetened condensed milk1 (8 oz.) containerwhipped toppingFold in remaining ingredients:1 (30 oz.) canblack sweet cherries2 (11 oz.) cansmandarin oranges (drained)1 cupminiature marshmallows1/2 cupchopped walnutsPour into a 13 x 9-inch dish. Store in refrigerator.Recipe from Dianna Sutherland.CINNAMON GELATINDissolve together:1/2 cupred hot cinnamon candy1 cupboiling waterDissolve together:1 - 6 ouncecherry gelatin2 cups hot waterAdd the cinnamon water and enough cold water to make 2 cups.Let cool and add:2 cupschopped apples2 cupscelery1 cup nutsChill until set.Recipe from Darlene Leshnock.COTTAGE CHEESE SALADMix all ingredients:1 (24 oz.) cartoncottage cheese1 (6 oz.) boxorange gelatin (dry)1 (8 oz.) containerwhipped topping1 (20 oz.) cancrushed pineapple, with juice1 (11 oz.) canmandarin oranges, drainedOPTION:1 cup miniature marshmallowsChill and serve.Recipe from Mae Sgontz.CRANBERRY FLUFFCombine:2 cupsraw cranberries? cupsugar3 cupsminiature marshmallowsChill over night.Add:2 cupsdiced unpared apples? cupnuts? teaspoonsaltFold in:1 cupheavy cream, whippedDecorate the top with:? cupseedless green grapesRecipe from Jenny Johnston.FLUFFY CRANBERRY SALAD Combine:1 (16 oz.) canwhole berry cranberry sauce(broken up with a fork)1 cupdeluxe tropical fruit trail mix (no bananas)2 ounceschopped pecans or walnuts(optional)Fold in:1 (12 oz.) containerwhipped toppingRefrigerate. Best if prepared and served the same day.Recipe from Dorothy Davis.CRANBERRY RELISHGrind together:1 packagefresh cranberries1 (6 oz.) cancrushed pineapple2apples2oranges with rind2lemons with rind2 cupssugar1/3 cupnutsLet set overnight. Good in gelatin.Recipe from Jenny Johnston.CRANBERRY SALADDissolve together:1 (6 oz.) packagecherry gelatin2 cupsboiling waterUsing juice from drained pineapple, add cold water to equal 2 cups. Chill until partly set.Add:1 (15 oz.) cancrushed pineapple, drained1 (16 oz.) cancranberry sauce, chopped1 cup chopped celery1/2 cup chopped nutsChill until set.Recipe from Violet Parsons.FROZEN SALADCook over medium heat until thickens:2beaten eggs? cupsugardashsalt3 tablespoonslemon juice? cuppineapple juice (add water if necessary to make ? cup)Chill, then add:2chopped apples8? oz.crushed pineapple, drained? cupdiced celery1 cupheavy cream, whippedFreeze.Recipe from Dorothy Davis.FROZEN SALAD 2Fold together:1 - 15 1/2 ounce cancrushed pineapple(drained)1 canpeach pie filling1 canEagle Brand Milk1- 9 ounce containerCool Whip1 canfruit cocktail (drained)Pour into oblong dish and freeze. Cut into squares and serve on lettuce, or freeze in individual cup cake papers.Recipe from Sally Gravett.FROZEN FRUIT SALAD ICream together:2 cupssour cream3/4 cupsugar2 tablespoonslemon juice1/8 teaspoonsaltAdd:1 cartonfrozen strawberries with juice, thawed 1 (15 1/2 oz.) cancrushed pineapple, drained3sliced bananasPour in molds. Cover with foil and freeze. (Freezing in cup cake holders makes nice individual servings).When ready to serve, garnish with a spoonful of sour cream and a strawberry.Recipe from Beth Taulman.FROZEN FRUIT SALAD IICream together:8 ouncescream cheese3/4 cupsugarAdd:1 cupminiature marshmallows1 (16 oz.) cartonfrozen strawberries with juice, thawed1 (15 1/2 oz.) cancrushed pineapple (drained - optional)1 canmandarin oranges, drained2sliced bananasFold in:1 (8 oz.) cartonwhipped topping (thawed)Freeze in large pan. Thaw and cut about 20 minutes before serving, or freeze in individual cup cake papers.Recipe from Louise Wilcoxon.FROSTED SALADMix together:1 (6 oz.) packagelemon gelatin2 cupsboiling waterAdd:2 cups Seven-upWhen partly set stir in:1 (20 oz.) cancrushed pineapple, drained1 cupminiature marshmallows2 largesliced bananasWHIPPED CREAM TOPPING:Combine in sauce pan:1/2 cupsugar2 tablespoonsflourStir in:1 cup pineapple juice1slightly beaten eggCook over low heat until thickened. Remove from heat.Add:2 tablespoonsbutterCool and chill.Fold in:1 cupwhipped toppingFrost the gelatin with mixture and sprinkle with:1/4 cupgrated American cheese3 tablespoonsgrated Parmesan cheeseRecipe from Margaret Corder.FRUIT SALADCombine:1 large canfruit cocktail1 medium canpineapple tidbits2 (10 oz.) boxesfrozen strawberries, undrained2 - 3 sliced bananasOPTIONS:You can add any fresh fruit such as oranges, apples, grapes, melon, etc. Keep refrigerated.Recipe from Dorothy Davis.GREEN GELATIN SALADDissolve together:1 (3 oz.) packagelemon gelatin1 cup hot waterAdd:1 cupSeven-upCream together:1 (8 oz.) packagecream cheese1 tablespoonsugar1 teaspoonvanillafew dropsgreen food coloringBeat into gelatin.Chill until partly set.Add:1 cup drained crushed pineapple1/2 cupchopped nutsChill until set.Recipe from Lois Talbert.LEMON-LIME GELATIN SALADDissolve together:1 (3 oz.) packagelemon gelatin1 (3 oz.) packagelime gelatin3 tablespoonsboiling waterAdd:1 (20 oz.) cancrushed pineapple with juice1/2 cupchopped nuts1 pintvanilla ice cream Stir until ice cream melts. Add:2 sliced bananasRefrigerate to set.Recipe from Hilda Bennett.LETTUCE & ORANGE STRAWBERRY SALADTear into bite size pieces:4 cups3 kinds of lettuce1 (11 oz. can)mandarin oranges1 cupfresh whole strawberries (slice if large)1red onion, sliced thin (separated into rings)Toss lightly with desired amount Celery Seed Dressing.Recipe from Margaret Gibson.LIME PEAR SALADMix together:1 (6 oz.) packagelime gelatin2 cups hot waterAdd:1 (29 oz.) canpears (mashed) with juice1 pintwhipped toppingChill until set. Sprinkle with chopped nuts.Recipe from Christine Samrok.PRETZEL SALADMelt:1 1/2 sticksbutterMix in:2 cupscrushed pretzelsPress in bottom of 9 x 13 baking dish and bake 10 minutes at 350 degrees.Beat until smooth:1 (8 oz.) packagecream cheese1 cupsugarBeat in:2 cupswhipped toppingSpread on cooled pretzels.Mix together:1 (6 oz.) packagestrawberry gelatin2 cupsboiling water2 (10 oz.) packagesfrozen strawberries Refrigerate until set.Recipe from Pat Gaultney.SPICED PEACHES1 (29 oz.) cansliced peaches (drained and chopped)Boil together:3/4 cuppeach syrup1/4 cupvinegar1/2 cupsugar12 whole cloves1/8 teaspooncinnamonAdd peaches and simmer 10 minutes. Strain to discard cloves. Add boiling water to syrup to make 1 cup if necessary. Add to:1 (3 oz.) packageorange or orange pineapple gelatinAdd:3/4 cup cold waterChill until partly set. Fold in peaches.Chill until set.Recipe from Sonny Edens.STRAWBERRY LUSCIOUS SALADMix together:1 (6 oz.) packagestrawberry gelatin2 cupsboiling waterAdd:1 (10 oz.) packagefrozen strawberries with juice1 (15 oz.) cancrushed pineapple with juice 2 largecrushed bananasPour half of gelatin mixture into a 9 x 13-inch dish, let set, then spread on gelatin:1/2 cartonsour creamPour remaining gelatin mixture on top of sour cream Refrigerate until set.Recipe from Margaret Corder.STRAWBERRY RICE SALADDissolve:1 (3 oz.) packagestrawberry gelatin1 1/2 cupsboiling waterAdd:1/2 cuppineapple juiceWhen almost set, beat gelatin into:1 packagesoftened cream cheeseAdd:1 cupcooked rice1 (15 oz.) cancrushed pineapple, drained1 small bottlechopped maraschino cherries2 cupswhipped toppingChill until firm.Recipe from Dorothy Davis.WALDORF SALADCombine:2 cupsdiced apples1 cup chopped celery1/2 cupbroken nuts1 small cancrushed pineapple1/3 - 1/2 cupMiracle Whip Salad DressingOPTIONAL1/2 cupred grapes1/3 cup raisinsRecipe from Dorothy Davis.WATERGATE SALADMix all ingredients:1 packageinstant pistachio pudding1 small containerwhipped topping1 - 15 ounce cancrushed pineapple1/2 cupminiature marshmallowsStore in refrigerator.Recipe from Dorothy Davis.VeggiesBEAN SALADDrain juice from following ingredients and save enough to cover bean salad:1 (15 oz.) cankidney beans1(15 oz.) can green beans1(11 oz.) canwax beansMix together and add:1/3 cupchopped green pepper1/2 cupchopped celery1onion, sliced and separated into ringsHeat together:1/3 cupoil3/4 cupsugar2/3 cupwhite vinegar1 teaspoonsalt1/2 teaspoonpepperCool and pour over bean mixture.RefrigerateRecipe from Barb Massie.BEET SALADMix together:1 (3 oz.) packagelemon gelatin1 cupboiling waterAdd:? cupcanned beet juice1 cupdiced canned beets1 teaspoonhorseradish1 tablespoonvinegar2 teaspoonsgrated onion? teaspoon saltPour into a mold. Stir occasionally until set. Unmold on lettuce leaves. Serve with mayonnaise; garnish with hard boiled eggs or green grapes.Recipe from Hope Wilcoxon.BOB EVANS WILD FIRE CHICKEN SALADIn a medium bowl, gently stir together all ingredients:2 cupschopped, cooked chicken? cup diced celery1/3 cupBob Evans Wildfire Barbecue Sauce? cupmayonnaiseChill. Serve on lettuce leaves. Garnish with tomato wedges.Recipe from Bob Evans.BROCCOLI & BEAN SALADMix together:1 medium bunchbroccoli, chopped in small pieces1 (15 oz.) cankidney beans, drained1 smallred onion, chopped1 cupshredded sharp cheddar cheesePrepare according to package directions:1 packageGood Season Italian Dressing MixPour over vegetables and toss. Cover and refrigerate over night.Recipe from Ethel Gates.CORN RELISHBoil for 5 minutes:16 - 20 earscorn Chill and cut off cob (need 8 cups). (Fairly pack all measurements ).Chop the following veggies:4 cups celery1 cuponions2 cups red sweet peppers2 cupsgreen sweet peppers Add:2 cupssugar2 cupsvinegar2 cupswater2 tablespoonscelery seed2 tablespoonssaltCombine all except corn and boil 5 minutes.Blend:1/4 cupflour2 tablespoonsdry mustard1 teaspoonturmeric1/2 cupwaterCombine all ingredients and boil 5 minutes, stir. While still boiling, pack loosely in jars and seal. Process in boiling water bath for 15 minutes.Recipe from Rudy Sgontz.CRUNCHY LETTUCE SALADCombine on a cookie sheet:1/3 cupsliced almonds? cupchow mein noodles2 teaspoonssesame seedsBake at 350 degrees 8-10 minutes or until lightly toasted; set aside.In a jar with a tight fitting lid, combine and shake well:? cupvegetable oil? cupsugar2 tablespoonswhite wine vinegar? teaspoonsalt? teaspoonpepperPut in large salad bow and toss:8 cupstorn iceberg or romaine lettuce4green onions with tops- diced5bacon strips, cooked and crumbledJust before serving, add almonds mixture and dressing; toss.Yields 6-8 servings.Recipe from Phyllis Bersebach.CUCUMBERS & SOUR CREAMPeel and slice:2cucumbers1onion, slice and pull rings apartMix together:1 cupsour cream2 tablespoonsvinegar2 tablespoonssugarAdd sour cream mixture to cucumbers and onion.Recipe from Dorothy Davis.EVERLASTING SLAWMix together:3 quartscabbage, shredded1 largegreen pepper, chopped1red pepper, choppedMix together and bring to a boil:1 pintvinegar2? cupssugar1? teaspooncelery seed1 teaspooncaraway seed1? teaspoonturmeric? teaspoon saltPour over vegetables and let stand 12 hours before serving.Recipe from Caroline Anderson.FROZEN SLAWMix together and let stand for 1 hour:2 medium headscabbage, shredded1 teaspoon saltAdd:1 grated carrot1green pepper, choppedMix together and boil for 1 minute, making a syrup:1 cupvinegar2 cupssugar? cupwater1 teaspooncelery seed1 teaspoonmustard seedLet cool to lukewarm. Squeeze water from cabbage, carrots, and peppers. Pour syrup over slaw. Place slaw in containers and freeze. Can be thawed and refrozen over and over.Recipe from Caroline Anderson.GERMAN POTATO SALADCook, cool and dice:8potatoes Add:1 cup diced celery1 mediumchopped onion4chopped, hard-boiled eggs1 cupchopped sweet pickles or pickle relish2 tablespoonsparsley flakesDRESSING:8 slicesbacon, cooked crisp (keep grease)Add to grease:1/2 cupvinegar1/2 cupwater1 cupsugar1 teaspoondry mustard 1/2 teaspoonsalt1/4 teaspoonpepperSlowly add to mixture, stirring constantly:3beaten eggsSimmer 10 - 15 minutes. Pour over potato mixture while hot. Serve warm.Recipe from Caroline Anderson.KRAUT SALADMix together:1 (14.5 oz.) canSilver Fleece Kraut1/2 cupsugar1/2 cupshredded carrots1/2 cupchopped green pepper 1/4 cup dicedonionMake a few hours before serving.Recipe from Dorothy Davis.MACARONI HAM SALADCombine:1 packageelbow macaroni (cooked according to package directions) ? poundAmerican or cheddar cheese, cubed? poundbaked or boiled ham, cut in small thin strips1 (13 oz.) canpineapple tidbits, drained? cupchopped sweet pickles1 cupcelery thinly sliced diagonally1 teaspoonminced onion1/3 cupdiced pimiento1 cupmayonnaise or salad dressing1 teaspoonsalt1 teaspooncurry powder, optionalToss lightly to mix well. Chill.Recipe from Dorothy Davis.MILDRED SALADLayer in a 9 x 12-inch dish, the following, in the order given:1 headlettuce (broken into bite size pieces)1 headcauliflower, broken into florets, soaked in salt water for 20 minutes (drain well)1 red onion, sliced and separated into rings1 poundbacon, fried crisp and crumbled(If you like your bacon crisp, add it just before tossing it when ready to serve.)Mix together:2 cupsMiracle Whip1/4 cupsugar1/4 cup Parmesan cheeseSpread over top. Refrigerate overnight. Toss before serving.Recipe from Ron Lewis.MIXED GREENS WITH PEANUT DRESSINGWhisk together:3 tablespoonslite soy sauce2 tablespoonschunky peanut butter2 tablespoonsvegetable oil2 tablespoonswhite vinegar1 tablespoonsugarToss together:1 (10-oz.) packagemixed salad greens1 purple onion, thinly sliced1red bell pepper, cut into thin slicesYield: 6 servings.Recipe from Jim Taulman.ORIENTAL CHICKEN SALADCut in chunks and sauté:3chicken breastMix chicken with:1 large packagecoleslaw3 – 5scallions (sliced ? inch)1 packageRamon noodles (crushed and uncooked)1 packagesliced almonds (browned in oven for about 6 minutes)Mix flavor packet from noodles with:3 tablespoonsvinegar2 tablespoonssugar? cup oilShake well.Add accent, salt, & pepper to taste.Recipe from Dorothy Davis.PASTA SALADCook 8 – 10 minutes:2 cupsveggie rotini (twisted pasta) Rinse well in cold water.Steam about 5 minutes ( Do not overcook. Veggies should be crunchy.):1 cupsliced carrots1 1/2 cupsbroccoli florets1 1/2 cupscauliflower floretsCool and add to pasta.Add:1/2 smallcucumber, slice and peeled1 smallzucchini, sliced1 smallyellow squash, sliced6radishes, sliced18cherry tomatoes1 teaspoonItalian seasoning1 teaspoonsalt1/2 teaspoonpepper3/4 cupItalian salad dressing1/2 cupMiracle Whip salad dressingMix well. Refrigerate. Serves 12.Recipe from Dorothy Davis.SEVEN LAYER SALADLayer in the following order:1 headlettuce, broken in bite-size pieces1 (10 oz.) packagefrozen peas, thawed1 cupdiced celery4hard boiled eggs, white sliced, yolk crumbled? poundfried bacon, crumbled1 green pepper, chopped2 bunchesgreen onionsdashescurry powderMix together and spoon evenly over top of vegetables:1 cupsalad dressing1 cupsour cream1 cupshredded sharp cheddar cheese? cupparmesan cheeseRefrigerate several hours or over night. Toss before serving.Recipe from Dorothy Davis.TACO SALADMix together:1 (16 oz.) cartonsour cream1 (8 oz.) packagecream cheese1 packagetaco seasoning mixSpread in bottom of 9 x 13 inch with:1 cupchopped lettuce1 cupshredded cheddar cheese2 - 4chopped green onions (including some of the green tops)2 chopped tomatoes0PTIONAL: chopped green peppers may be added if desired.Serve with tortilla chips.VEGETABLE SALADDrain juice from following ingredients:1 (15 oz.) canwhite whole kernel corn1(15 oz.) can French cut green beans1(11 oz.) cansmall green peasMix together and add the following vegetables:1 cupchopped green pepper1 cupchopped celery1onion, sliced and separated into rings1 small jarchopped pimentoHeat together:1/2 cupoil1 cupsugar3/4 cupwhite vinegar1 teaspoonsalt1/4 teaspoonpepper1 tablespoon waterCool and pour over vegetables.Refrigerate. Will keep 2 weeks or longer.Recipe from Bebe Jo Dorris.VEGETABLE SALAD IIMix together:1 headcauliflower, broken into florets1 headbroccoli , brokeninto florets1 cup diagonally cut celery1 cupfresh or frozen peas? poundbacon, fried crisp and drained2 teaspoonschopped green onion tops1 - 8 ounce canwater chestnuts, slicedDRESSINGMix together and pour over vegetables:2 cupsmayonnaise? cupsugar? cupParmesan cheese2 teaspoonsvinegar? teaspoonsalt1 teaspoonfinely chopped white onionRecipe from Dorothy Davis.WILTED SPINACH SALAD1 poundfresh spinachWash spinach and discard stems. Pat dry on towel. Tear into pieces and place in bowl.Add:1/2 cup sliced green oniondashblack pepperAt serving time, fry bacon until crisp:5 slicesdiced baconMix and heat:2 tablespoonswine vinegar1 tablespoonlemon juice1 teaspoonsugar1/2 teaspoon saltPour over spinach. Add with:1 hard cooked egg - choppedRecipe from Sally Hancox.DressingsBACON DRESSINGCombine: 1 /4 cupflour1 1/4 cupsugar1/4 teaspoonsaltMix well with:1/2 cupwaterHeat together:1 cupvinegar1 1/2 cupswaterCombine all together.Fry and drain:1/4 poundbacon, dicedAdd to mixture, including bacon fat. Cook until desired consistency.Recipe from Dorothy Davis.CELERY SEEDCombine:? cuppowdered sugar? cupcider vinegar2 teaspoonsprepared mustard1 teaspoonsalt? - 1 teaspoonpaprika1 teaspooncelery seedSlowly add, beating constantly until thick:1 cupsalad oilCover and chill. Shake well before serving. (Good on the following salad).FRENCH CELERY DRESSINGCombine and shake until sugar dissolves:1 cupsugar? cupcatsup? cupvinegar1 cupsalad oil? teaspoongarlic powder1 ? teaspoonsalt1 teaspooncelery seedKeeps in refrigerator several weeks. Shake before applying to salad.Recipe from Dorothy Davis.ITALIAN SALAD DRESSINGMix together:1 2/3 cupolive oil1/3 cupvinegar1 1/2 teaspoon salt6 - 7 piecespressed garlicFor each individual salad; layer:Pieceslettuce4 level teaspoonsgorgonzola cheeseRecipe from Mozza’s restaurant, Mt. Vernon, OH.FRENCH DRESSINGCombine all ingredients:1 cupoil1 cupvinegar1 1/3 cupcatsup1 cupsugar4 teaspoonssaltShake well. Keep refrigerated.OPTION:For orange flavor, add:1 - 2 tablespoonsorange juice concentrateRecipe from Caroline Anderson. FRENCH SALAD DRESSING Combine:2 cupsHellman's mayonnaise1/2 cupBennett's chili sauce relish4 chopped hard- boiled eggs4 tablespoonschopped green peppers 4 tablespoonscelery3 tablespoonsonion2 teaspoonspaprika1 teaspoonsaltMakes 3 cups. Spoon over hunks of lettuce.Recipe from Hope Wilcoxon.FRENCH SALAD DRESSING Combine:2 cupsHelman's mayonnaise1/2 cupBennett's chili sauce relish4 chopped hard boiled eggs4 tablespoonschopped green peppers 4 tablespoonscelery 3 tablespoonsonion2 teaspoonspaprika1 teaspoonsaltMakes 3 cups. Spoon over hunks of lettuce.Recipe from Hope Wilcoxon.ROQUEFORT SALAD DRESSING Blend together:1/2 cupmayonnaise1 cupsour cream3 tablespoonsgrated onion3/4 teaspoons salt1 tablespoonvinegar1/2 teaspoonWorcestershire sauce1 - 2 dropsTabasco sauceStir in:1/8 poundTreasure Cove Roquefort cheeseServe over salad greens. Makes 1 1/2 cups Serves 8.Recipe from Hope Wilcoxon.VINEGAR AND OIL DRESSINGCombine:5 tablespoonssugar5 tablespoonsvinegar1 tablespoonoilHeat to dissolve sugar:Add:1 ice cubeCool. Good over slaw. ( Allow to set on slaw an hour before serving.)Recipe from Dorothy Davis.VINEGAR & OIL SALAD DRESSINGMix together:1 cupsalad oil1? cupsugar1? cupwhite vinegar1 teaspoonsalt1 teaspoondry mustardDeep refrigerated. Shake well before using.Recipe from Caroline Anderson.Sauces and DipsARTICHOKE DIPMix together:1 (6 oz.) jar artichokes (hearts) chopped1 cupHelman's mayonnaise1 cupParmesan cheeseBake at 350 degrees 25 - 30 minutes. Serve warm. Recipe from Beverly Soult.BUTTER SAUCEMelt:1/4 cupbutterBlend and add:2 tablespoonsflour2 tablespoonssugarStir in:1 cupboiling water or fruit juiceBring to a boil over low heat, stirring constantly. Cover. When ready to serve, add:1/2 teaspoonvanilla or lemon juiceMakes 1 1/3 cups. Serve over cake.Recipe from Dorothy Davis.BUTTERSCOTCH SAUCECombine all ingredients in a double boiler and mix well:well-beaten egg yolk? cupoleo? cupwater2/3 cupbrown sugar1/3 cup light corn syrupCook until thick, stirring frequently. Beat before using.Makes 1? cups.Recipe from Dorothy Davis.CATSUPCombine:1? teaspoonscelery seed1 teaspoonmustard seed1 teaspoonwhole allspice1 (3-inch) stick of cinnamon2 cupscider vinegarSimmer about 25 minutes. Strain and add more vinegar if needed to make 1? cups.Cook together until soft:4 quartsripe tomatoes, peeled, cored and chopped2 cupschopped onions? cupgreen pepper, cored, seeded and chopped2hot yellow peppers, core seeded and chopped3 clovesgarlic. choppedPress through a sieve or food mill. Cook rapidly until thick, about 1 hour. (Volume reduces about half).Add:1 cupsugar1 tablespoonsaltCook gently about 30 minutes, stirring frequently as mixture thickens.(continued on next page)Add spices and vinegar to tomato mixture and add:1 tablespoonpaprikaCook until desired thickness. Pour in hot sterilized jars (leaving 1/8-inch space at top). Seal with domed canning lids. Process in a boiling water bath. Yields 5 cups.BOILING WATER BATH:Place jars in canner, fill with water 2 inches above jars and boil for 10 minutes. Remove from water and let cool. Make sure lids are sealed before storing.Recipe from Rudy Sgontz.CHEESE SAUCEMelt:2 tablespoonsbutterStir in until smooth:2 tablespoonsflour1/4 teaspoonsaltGradually stir in:1 cup milk1/2 teaspoonWorcestershire sauceBring to a boil stirring constantly and boil 1 minute.Add:1 cupshredded Cheddar cheeseStir until cheese melts and serve over vegetables.Recipe from Dorothy Davis.CHEESE SAUCE 2Combine all ingredients in a saucepan and mix well:1 (10 oz. cancream of mushroom soup1 (8 oz.)carton sour cream1 cupshredded cheeseHeat on medium until hot, but do not boil. Serve over veggies or fish.Recipe from Dorothy Davis.CHILI-CHEESE DIPMelt together:1 canArmour chili without beans1 small boxVelveeta cheesePlace in a fondue pot with a fire under it to keep it warm. Serve with tortilla chips.Recipe from Mary Taulman.CHIPPED BEEF & CHEESE DIPBlend together:8 ouncescream cheese1 (5 oz.) jarOld English Cheese1 bunchgreen onions (using tops too)2 1/2 ounceschipped beefGood on crackers.Recipe from Randa LeMaster.CHOCOLATE SAUCEMelt in double boiler:1 - 4 ounce barGerman sweet baking chocolate1 - 6 ounce packagesemisweet chocolate morselStir in:? cupoleo3 tablespoonslight corn syrup3 cupssugarGradually add:1 (14 oz.) canevaporated milkCook over low heat, stirring until sugar is dissolved.Stir in:1 teaspoonvanillaRefrigerate, covered, and reheat as needed. Serve warm over ice cream.Recipe from Dorothy DavisCLAM DIPIn small bowl, beat together with mixer:1 (8oz.) packagecream cheese3 tablespoonscatsup1 heaping tablespoonhorseradish1(6 ? oz.) canminced clams? teaspoongarlic saltServe with chips.Recipe from Verna Hackney.HOT DOG SAUCESauté:1 cup chopped onion1/4 cupbutterdashgarlic saltAdd and simmer 30 minutes.1 cupcatsup1 cupwater1/4 cupvinegar1/3 cupsugar2 teaspoonsWorcestershire saucedashsaltdashpepperRecipe from Barbara Massie.HOT FUDGE SAUCEMelt in double boiler:1 stickbutter5 (1 oz.) squaressemi-sweet chocolate1 3/4 cupssugar1/4 cuplight corn syrupGradually add:1 (12 oz.) canevaporated milkpinchsaltBring to a boil. Remove from heat; stir in:1 teaspoonvanillaThe sauce will thicken as it cools. When cool, pour into jars and store in refrigerator. Heat to serve. Makes 1 quart.Recipe from Dorothy Davis.LEMON SAUCEMix together:1/2 cupsugar1 tablespooncornstarchdashsaltdashnutmegGradually add:1 cupboiling waterCook over low heat until thick and clear.Add:2 tablespoonsbutter1 1/2 tablespoonslemon juice (fresh, frozen, or canned)Blend thoroughly.Makes 1 1/3 cups. Serve over cake.Recipe from Dorothy Davis.ORANGE-FRUIT DIPBeat until creamy:1 (8 oz.) pkg.cream cheeseAdd:? cupchopped pecans1 ? tablespoonsdry orange drink mixMix well; chill. Serve in small bowl in the middle of a platter of sliced apples.Recipe from “The Best of Cooking with 3 Ingredients”PEACHES AND CREAM TOPPING1 large canpeaches (drain and save juice)Mix:1/2 cupsugar1 teaspooncinnamon1 tablespooncornstarch Add to peach juice and boil 2 - 3 minutes.Add:1 tablespoonlemon juice1 tablespoonbutterChop peaches and add to mixture. Serve warm over pancakes.CREAM CHEESE TOPPING:1 packagecream cheese1/4 cupsugar1 teaspooncinnamonSpread on top of pancakes then add peach topping. Whipped Topping may be added on top of peaches.Recipe from Dorothy Davis.BILLY’S SALSAIn medium bowl, combine:3 largefresh tomatoes, chopped1 Jalapeno pepper, chopped1 largeonion, chopped1 bundlechopped fresh cilantro1 tablespoonminced or crushed garlic (about the size of a golf ball)3limes (juice only)1 teaspoonsalt1 teaspoonground cuminMix well. Cover. Chill. Serve with tortilla chip. Refrigerate leftovers.Recipe from Billy Davis. SALSASimmer together lightly (do not overcook):1finely chopped onion9 smalltomatoes (In winter-time add water to cover bottom of pot; home-grown tomatoes will have enough juice).Add while hot:dashsaltlots ofpepper3 (4oz.) jarschopped green chilies1 (3 oz.) jarhot jalapeno relish1 (15 oz.) canBrooks, Just for Chili Tomato Sauce with Chili Seasoning1 (15 oz.) canHunts, Tomato Sauce Special with TB, Onion, Green Pepperdashchili powderCool. Will keep 2 weeks.Recipe from Hope Wilcoxon.FRESH SALSA PICANTEIn medium bowl, combine:3 mediumfresh tomatoes, seeded and chopped1 green bell pepper, chopped? cupchopped onion or green onions1Anaheim chili, chopped2 tablespoonschopped fresh cilantro2 clovesgarlic, finely chopped1 tablespoonlime or lemon juice concentrate? teaspoonchili powder? teaspoonground cumin? teaspoongarlic saltMix well. Cover. Chill. Serve with tortilla chip. Refrigerate leftovers. Makes about 4 cups.Recipe from Dorothy Davis. VEGETABLE DIPMix together:2/3 cupsour cream1/2 cupreal mayonnaise1 tablespoonminced onion1 teaspoonchopped parsley1 tablespoondill weed1 teaspoonBeau Monde seasoningKeep refrigerated.Recipe from Dorothy Davis.WHITE SAUCEMelt in saucepan:4 tablespoonsbutterAdd and mix well:4 tablespoonsflourRemove from heat and gradually stir in:2 cupsmilkReturn to heat. Cook, stirring constantly until thickened and smooth. Serve over vegetables.Recipe from Dorothy Davis.SnacksAPPETIZER TREE1 (12 inch)Plastic foam coneMix together and set aside:2 (8 oz.) packagescream cheese1 envelopedry Italian dressing mixCover cone completely in several layers of plastic wrap. Spread a thick layer of cream mixture over plastic covered cone.Sprinkle on:? cupfresh parsley, choppedDecorate tree (securing with toothpicks) with alternating rows of:10 oz. packagebite-sized square crackers2 jarspimento-stuffed olives1can large ripe olives, whole24 or morecherry tomatoesOPTIONS: Could also use shrimp, carrot curls, radish roses, red & green pepper cut-outs.Recipe from Jim Taulman.CHEESE & OLIVE ENGLISH MUFFIN6 English muffins (cut in half) Spread muffins with:1/2 cup mayonnaiseSprinkle with:8 ouncesshredded cheddar cheese 2 tablespoons minced onion1/2 teaspoonsalt1 cupchopped black olivesBake in oven 8 - 10 minutes at 350 degrees.Quarter muffins after baking. (Can be made up and frozen before baking.)Recipe from Louise Wilcoxon.CHEESE BALLMix together:1 jarpimiento cheese1 jarpineapple cheese1/2 jarblue cheese8 ouncescream cheese1 - 2 tablespoonsminced onionRoll into a ball, then roll in nuts.Recipe from Dorothy Davis.CHEESE BALLMix together:1 (5 oz.) jarpimiento cheese1 (5 oz.) jarpineapple cheese1/2 (5 oz.) jarblue cheese8 ouncescream cheese1 - 2 tablespoonsminced onionRoll into a ball, then roll in:1/3 - 1/2 cup chopped nutsRecipe from Verna Hackney.CORNED BEEF ROLLS1 packageBuddig Corn Beef1 8 ounce packagecream cheeseSpread cream cheese on a slice of corn beef and cut in 1 inch rolls.Option:After spreading cheese on corned beef, wrap it around a dill pickle, Slice about 1/4 inch thick.Recipe from Ron Lewis.CHEESE BALL WITH OLIVESMix together:1 stickmelted butter4 ouncesgrated sharp cheddar cheesedashWorcestershire sauce1 cupflourRoll mixture around individual whole green olives to form balls..Bake at 400 degrees for 20 minutes. Freezes well.Recipe from Jane Henderson.CHEESE BALL IMix together:2 packagescream cheese1 (8 oz.) cancrushed pineapple, well-drained2 tablespoonsonion1 teaspoongarlic salt? cupchopped pecansRoll into a ball and refrigerate until firm.Before serving, roll in:? cup chopped pecansRecipe from Joan Hazen.CHEESE BALL IIMix together:2 cupsshredded sharp cheddar cheese4 ouncescrumbled blue cheese1 (3 oz.) packagecream cheeseRoll into a ball and refrigerate until firm.OPTION:Before serving, roll in:? cup chopped nutsRecipe from Joan Hazen.CHEESE BALL IIIMix together:2 packagescream cheese8 ouncesshredded sharp cheddar cheese? cupgreen pepper? cuponion? cupMiracle WhipServe with crackers.Recipe from Eileen Sgontz.CHEESE BALL IVMix well:1 poundextra sharp cheddar cheese1 (8 oz.) packagecream cheese1 (8 oz.) packagechive and onion cream cheeseOPTION:A little garlic may be added. Can be made to look like a pumpkin. Use a piece of broccoli or celery for the top of the pumpkin. Can be served with apple slices and/or crackers. Recipe from Jim Taulman. CHEESE CHEXMelt in large sauce pan:5 tablespoonsbutterAdd and stir well:6 cupscorn chexAdd:1/3 cup fresh grated parmesan cheeseMix over low heat until melted. Pour out on foil and separate to cool.Recipe from “The Best of Cooking with 3 Ingredients”CORN BEEF & CREAM CHEESE SNACKERSMix together:1 (2.5 oz.) packageBudding Corned Beef1 (4oz.) packagecream cheese? cupsour cream (or enough real mayonnaise to make spreadable)3 tablespoonschopped chives1 teaspoonsoy sauceDrop a teaspoon of mixture into the middle of any soft, moist bread (crust removed). Fold to make a triangle. Press edges together.Recipe from Janet Demler. CORNED BEEF ROLLS1 ( 3 oz.) packagesliced Buddig Corned Beef1 (8 oz.) packagecream cheeseSpread cream cheese on a slice of corn beef; roll up and cut in 1-inch slices.OPTION:After spreading cheese on corned beef, wrap it around a dill pickle, Slice about 1/4 inch thick.Recipe from Ron Lewis.CRACKER JACKSPlace in roaster pan:6 quartspopped corn1 (13 oz.) cansalted peanutsMix together and bring to boil. Simmer 5 minutes:2 cupslight brown sugar1 cupbutter1/2 cup pancake syrup or dark corn syrup1/2 teaspoonsaltRemove from heat and add:1 teaspoonbaking soda1 teaspoonvanillaPour mixture over corn and stir. Place in oven at 250 degrees for 1 hour, stirring every 15 minutes. When done, remove from pan you baked it in or it will stick. Continue to stir until cool to prevent sticking.Recipe from Caroline Anderson.FIESTA GUACAMOLE DIPIn small bowl, combine and spread on large serving platter:2 (15 oz.) cansrefried beans1 (4 oz.) canchopped green chilies, undrainedCombine and spoon over bean mixture, spreading evenly:1 (16 oz.) containersour cream1 packagetaco seasoning mixIn small bowl, mix together and spoon over sour cream mixture:3ripe, pitted, peeled and mashed avocados2 tablespoonslime or lemon juice concentrate1/2 teaspoonseasoned salt1/8 teaspoongarlic saltCover and chill several hours. Just before serving, garnish with:1 cupsharp cheddar cheese or Monterey Jack cheese1 cupchopped tomatoes1/4 cupchopped green onions1/4 cupsliced black olivesServe with tortilla chip. Refrigerate leftovers.Recipe from Dorothy Davis.HANKIE-PANKIESBrown together:1 poundground beef1 poundground hot sausageDrain off grease and add:1 1/2 poundsAmerican cheeseWhen cheese is melted, spread on individual slices:1 loafparty rye breadCan be made ahead and frozen. Bake at 375 degrees for about 10 minutes or until cheese melts.Recipe from Lori Gravett. NUTS AND BOLTSMix and simmer 5 minutes:2 tablespoonsWorcestershire sauce2 teaspoonsgarlic salt2 teaspoonscelery salt3/4 poundbutter Pour over following mixed ingredients:1/2 small boxrice chex1/2 small boxwheat chex1 small boxcheerios1 pound pretzels, small twist or stick1 poundmixed nuts or peanutsMix well and bake for 1 hour at 250 degrees. Stir often.Recipe from Dorothy Davis.PUPPY CHOWMelt together over low heat or in double boiler:1 (12 oz.) packagechocolate chips1 stickoleoStir in:? cuppeanut butter1 teaspoonvanillaUsing large container, pour over:8 cupsrice chexsAdd 1 cup at a time, shaking well with lid on:2 cupsconfectioner sugar(use more if desired)Refrigerate for 2 hours to harden. After that is does not need refrigeration.Recipe from Cris Cavanaugh.SNAPPY RUEBEN ROLLS1 (8 oz.) packagecrescent rollsUnroll crescent rolls, separate into 8 triangles. Roll each portion into a 7 inch triangle.8 (? oz.)thinly sliced deli corned beef slicesPlace 1 slice on each triangle, folding to fit if necessary.Stir together:1 (10 oz.) cansauerkraut, drained2 tablespoonsThousand Island salad dressing1 teaspoondry mustardSpread 2 tablespoons of sauerkraut mixture over corned beef.2Swiss cheese slices, cut into 16(? inch strips)Top sauerkraut mixture with 2 strips of Swiss cheese.Roll up, beginning with wide end of triangle. Repeat with remaining triangles, mixture and cheese. Place rolls point side down on an ungreased baking sheet. Bake at 375 degrees for 15 – 17 minutes or until golden brown.Rolls may be baked and frozen. To reheat, thaw at room temperature for 15 minutes, cover with foil and bake at 375 degrees for 25 minutes. Uncover and bake 4 minutes.Recipe from Dorothy Davis. SMACKERSPlace on cookie sheet:2 boxesoyster crackersMix together:1 (4 oz.) packageHidden Valley Ranch Dressing1 cupoil2 teaspoonslemon pepper2 teaspoonsdill weed1 teaspoongarlic powderDrizzle liquid over crackers.Bake at 375 degrees for 25 minutes, stirring occasionally.Recipe from Gladys Foltz.STUFFED CHERRY TOMATOESCut a thin slice off each tomato top, scoop out and discard pulp.16-20cherry tomatoesInvert the tomatoes on a paper towel to drain.In a small bowl, combine:1 poundbacon, cooked and crumbled? cupmayo1/3 cupchopped green onions3 tablespoonsgrated Parmesan cheese2 tablespoonschopped fresh parsleyMix well; spoon into tomatoes. Refrigerate for several hours before serving.Recipe from Connie Haas.TACO SNACKMix well and spread in bottom of 9 x13 dish:1 (16) oz.sour cream1 (8 oz.) packagecream cheese1 packageTaco Seasoning MixTop with:2 cupsshredded cheddar cheese2 cupschopped lettuce2 cupschopped tomatoes3 – 4chopped green onions (including some of the green tops)1 large packagetortilla chips (for dipping)Recipe from Gladys Foltz. MINI RUEBEN OPEN-FACE SANDWICH1small loaf party rye bread (probably won’t use whole loaf)Layer on bread slices:1 poundchipped corn beef1 poundSwiss cheese1 (15 oz.) cankrautPlace on cookie sheet and bake at 350 degrees about 10 minutes or until cheese melts.Recipe from Dorothy Davis.VEGETABLE PIZZA2 canscresant dinner rollsOpen squares of dough and press together on cookie sheet. Bake as directed on can. Cool.Mix together:2 (8 oz.) packagescream cheese1 cupMiracle Whip salad dressing1 packageHidden Valley Dip MixSpread on bread.Chop finely in blender and sprinkle on top of cream cheese mixture:6 - 8cauliflour flowerettes6 - 8broccoli flowerettes1 - 2carrotsCut in triangles and serve. Keep refrigerated.Recipe from Gladys Foltz.PicklesBEET AND RED RELISHBring to a hard boil and simmer together for 10 minutes:1 cupchopped peppers2 quartschopped beets2 quartschopped cabbage1 cupchopped onions1 tablespoonhorseradish2 ? cupssugar4 cupscider vinegarPut in hot sterilized jars while still hot (do not turn heat off while filling jars). Seal with dome canning lids.Great with roast beef! Also make a good salad mixed with corn relish and dark red kidney beans.Recipe from Jaunita LeMaster.BREAD & BUTTER PICKLESThoroughly mix together and let set for 3 hours:4 quartssliced (1/8-inch thick) unpeeled cucumbers1? cupssliced onions1/3 cups salt1 - 2 quartsice cubesCombine in large kettle and heat to a boil:4? cupssugar1? teaspoonsturmeric1? teaspoonscelery seeds2? tablespoonsmustard seed3 cupswhite vinegarDrain pickles and onions thoroughly; add to vinegar mixture. Bring to a boil; pack into hot jars and seal with dome lids.Recipe from Dorothy Davis.CAULIFLOWER PICKLESWash, drain and cut into 1 - 2-inch pieces:2 large headscauliflowerScald and peel:2 cupssmall pickling onionsMix cauliflower and onions together and add:1 cupsaltCover with cold water. Let stand about 18 hours. Rinse, drain and taste. If too salty, soak in cold water for about 1 hour. Taste again too make sure it is not too salty.Mix together in large kettle, boil until sugar dissolves.:3? cupscider vinegar1? cupssugar2 tablespoonsmustard seed1 tablespooncelery seed1? tablespoonsgrated horseradish1 teaspoonturmericAdd vegetables and cook about 10 minutes until barely tender. DO NOT OVER COOK. While hot, pour into hot sterilized jars. Seal with dome canning lids. Yields 6 - 7 pints.OPTIONAL:Place jars in canner, fill with water 2 inches above jars and boil for 10 minutes. Remove from water and let cool. Make sure lids are sealed before storing. Recipe from Rudy Sgontz.CRISPY CHIPSThoroughly mix together and let set for 3 hours:4 quartssliced (1/8-inch thick) unpeeled cucumbers6 mediumsliced onions2green peppers, chopped? cup coarse salt1 - 2 quartsice cubesCombine in large kettle and heat to a boil:5 cupssugar1? teaspoonsturmeric1? teaspoonscelery seeds2 tablespoonsmustard seed3 cupscider vinegarDrain pickle mixture thoroughly; add to vinegar mixture. Bring to a boil; pack into hot jars and seal with dome lids.Makes 8 pints.Recipe from Geneva Turner.CRISPY SWEET PICKLE SLICESSlice and cover with water:24 mediumcucumbersAdd:1 cupcoarse salt (not iodized)Allow to stand for 3 days, then drain.Boil cucumbers slices (completely covered in water) for 10 minutes in:1? tablespoonsalumDrain and boil (completely covered in water) for 10 minutes in:2 tablespoonsgingerDrain. Boil for 30 minutes in the following mixture:1 quartcider vinegar1 cupwater2 teaspoonscelery seed1 (3-inch) stickcinnamon5 - 6whole cloves6 cupsgranulated sugarFew dropsgreen food coloringProcess in a boiling water bath and seal in sterilized jars with sealing dome lids. (Fill hot relish in hot jars, leaving 1/8-inch space at top).BOILING WATER BATH:Place jars in canner, fill with water 2 inches above jars and boil for 10 minutes. Remove from water and let cool. Make sure lids are sealed before storing.Recipe from Verna Hackney.DILL PICKLESPack in sterilized canning jars:1 quartsmall, cleaned, unpeeled, wholecucumbers (quarter lengthwise if large enough)Heat to boiling:1? cupswhite vinegar1? cupswater? cupsugar1 tablespoonpickling or uniodized saltDashred pepper1 tablespoon dill seed (or 1 head of dill)1garlic clove? teaspoonmustard seedBoil for 15 minutes. Pour over pickles, leaving 1/8-inch space at the top. Seal with canning dome lids. Process in boiling water bath. Makes 1 quart.BOILING WATER BATH:Place jars in canner, fill with water 2 inches above jars and boil for 10 minutes. Remove from water and let cool. Make sure lids are sealed before storing.Recipe from Rudy Sgontz.SWEET SLICED PICKLESSimmer together in a covered kettle for 15 minutes or until slightly yellow (do not overcook):4 quartssliced (1/8-inch thick) unpeeled cucumbers4 cupscider vinegar3 tablespoonssalt1 tablespoonmustard seeds? cupsugarDrain, discarding liquid. Spoon slices into hot sterilized jars.Bring to a boil:3 1/3 cupscider vinegar5? cupssugar2? teaspoonscelery seed1 tablespoonwhole all spicePour over pickles. Process in a boiling water bath and seal with sealing dome lids. (leave 1/8-inch space at top). Makes 5 pints.BOILING WATER BATH:Place jars in canner, fill with water 2 inches above jars and boil for 5 minutes. Remove from water and let cool. Make sure lids are sealed before storing.Recipe from Dorothy Davis.ZUCCHINI SWEET RELISHPlace ingredients in a large heavy bottom kettle:10 cupscoarsely ground or grated zucchini (about 3 lbs.)4 mediumdiced onions1diced red sweet pepper(green pepper can be used)2 teaspoons salt1 teaspoonturmeric1 teaspoonground pepper1 teaspoonnutmeg2? cupwhite vinegar1 ? cuphoney (or 2 cups sugar)Bring to a boil and simmer over medium heat for 15 minutes, stirring occasionally. Store in jars in the refrigerator or process in a boiling water bath and seal in sterilized jars with sealing dome lids. (Fill hot relish in hot jars, leaving 1/8-inch space at top).Yields 10 cups.BOILING WATER BATH:Place jars in canner, fill with water 2 inches above jars and boil for 10 minutes. Remove from water and let cool. Make sure lids are sealed before storing.Recipe from Caroline Anderson.SoupsCabbage Soup Ingredients1 head green cabbage1 bell pepper2 / 28 oz cans diced tomatoes6 stalks celery1 bunch green onion2 carrots1 large onion2 cubes chicken bouillon2 T sugar2 T honey4 T lemon juiceCut vegetables in medium pieces. Place in soup pot. Cover with water and seasonings. Simmer until tender. Season with salt and pepper.This soup can be eaten anytime you are hungry. Eat as much as you want, whenever you want. This soup will not add calories. The more you eat, the more weight you will lose. (But, if eaten alone for indefinite periods, you will suffer malnutrition)CHILIIn saucepan cook until browned:1 poundground beefDrain off fat.In large saucepan, place the meat and add:1 smallchopped onion2 stalkschopped celery1 (28 oz.) cantomato sauce1 (28 oz.) canhot chile beans1 cantomato soup1 canwater2 - 3 teaspoonschili powder1/2 teaspoongarlic powderStir and simmer for about 1 hour.Recipe from Larry Davis.GARDEN CHOWDERIn soup kettle, sauté:? cupbutter? cupchopped green pepper? cupchopped onionAdd:1 cupdiced potatoes1 cupdiced celery1 cupdiced cauliflower1 cupdiced carrots1 cupdiced broccoliAdd salt and pepper to taste. Bring to boil, reduce heat, cover and simmer for 20 minutes or until veggies are bine until smooth:? cup all-purpose flour2 cupsmilkStir into veggies, bring to a boil, cook and stir for 2 minutes.Add:1 tablespoonminced fresh parsleyJust before serving, stir in cheese until melted:3 (12 oz.) cupsshredded cheddar cheeseYields 6-8 servings (2 quarts).Recipe from Connie Haas.PRETTY PEACH SOUPPlace in blender, cover and process until smooth:1 cup fresh or frozen raspberries, thawedStrain and discard seeds. Cover and refrigerate puree.Place in blender, cover and process until smooth:3 cupsfresh or frozen peaches, thawed3 tablespoonslemon juiceTransfer to a bowl and stir in:1 cuppeach nectar1 (8 oz.) cupplain yogurt? cup sugar (if needed)1 teaspoonalmond extractCover and refrigerate for 2 hours. To garnish, drizzle 1 tablespoon raspberry puree in a 3 inch circle on top of each serving. Use a toothpick to draw six lines toward thecenter, forming a flower. Or put a teaspoon of puree in center and draw curved spokes with toothpick out from center.Yields 4 servings.Recipe from Connie Haas.SUMMER FRUIT SOUPIn a saucepan, combine:? cupsugar3 tablespoonsquick-cooking tapioca1 ? cupswaterCook over medium heat for 5-6 minutes or until thickened and clear.Remove from heat and stir in:1 (6 oz.) canfrozen orange juice concentrate1 cupwaterStir until juice is thawed, then stir in:1 (10 oz.) packagefrozen sliced sweetened strawberries, thawed2 cupsfresh or frozen sliced peaches, thawed and cut into bite-size pieces1 (11 oz.) canmandarin oranges, drainedCover and refrigerate for 2 hours. Just before serving, Stir in:2 mediumripe bananas, slicedOPTIONAL:Top each serving with a scoop of lime sherbet if desiredRecipe from Connie Haas..TOMATO CELERY SOUPSauté (do not brown):1 smallchopped onion1/2 cupfinely chopped celery2 tablespoonsbutterAdd:1 small cantomato soup1 small canwater1 teaspoonminced (fresh or dried) parsley1 tablespoonlemon juice1 teaspoon sugar1/4 teaspoonsalt1/8 teaspoonpepperSimmer 5 minutes. Celery will remain with:1 heaping tablespoonunsweetened whipped creamSprinkle with:1 teaspoonfresh parsleyRecipe from Dorothy Davis.TORTILLA SOUPHeat in large soup pot (without allowing oil to reach smoking point):Add:1 mediumfinely chopped onion4 ribscelery with leaves, coarsely chopped2 largefinely chopped, ripe tomatoes, juices included2 mediumparsnips, peeled and finely chopped3 mediumcarrots, finely choppedSaltto taste Stir, cover and cook 20 minutes, stirring occasionally, until vegetables have released some of their liquids.Add:3 quartswater2 teaspoonsdried sage1 bay leaf1/4 cup finely chopped fresh Italian flat-leaf parsley1/2 cupfinely chopped cilantro1 teaspoonchili powderRaise heat to high. Cover and bring to a boil. When it reaches a boil, (in about 15 minutes), lower heat to medium. Cover and cook for 1 hour, stirring frequently, until parsnips are soft.Add:1 mediumzucchini, finely chopped2 green onions, white part and 4 inches of green, thinly sliced1/2 cups (approx.)juice of 2 limesCover and continue cooking about 15 minutes, stirring occasionally, until zucchini is tender. Season with salt and pepper to taste. Remove bay leaf.4 - 6 ouncesMonterey Jack cheese (Sprinkle a little in bowl before filling with soup)4 corn tortillas (cut into thin strips and scatter a few pieces over the top of each bowl of soup)Makes 8 servings.Recipe from Dorothy Davis.TORTILLA SOUP IIIn 6 quart saucepan, combine:1 mediumonion2 – 4garlic cloves, minced4 cupschicken broth2 cubeschicken bullionBring to boil, reduce heat and simmer 10 minutes.Add:2 (14 oz.) canschopped tomatoes1 (4 oz.) canchopped green chilies3 tablespoonschopped fresh cilantro1 teaspoonground cumin1 teaspoonbutter granules1 teaspoonsugar2limes, juice only2skinless uncooked chicken breast, choppedSalt and pepper to tasteStir mixture well, cover and simmer about 30 minutes more.Serve in warm bowls. In each bowl, add a heaping tablespoon of cheese and a handful of chips:? - 1 cupshredded Monterey Jack cheese1 cup broken tortilla chips, lightly saltedCover with soup and garnish with green onion tops or cilantro sprigs.Recipe from Jim Taulman.VEGETABLE CHILIIn saucepan cook the following together until meat is browned:1 poundground beef1 cupchopped onionDrain off fat.Stir in:1 (16 oz.) cantomatoes, cut up1 (10 oz.) packagefrozen mixed vegetables1 (8 oz.) cantomato sauce3/4 cup water1 - 2 teaspoonschili powderCover and simmer until vegetables are done, about 45 minutes. Serves 4.Option:If you double recipe add a package of mixed cauliflower and broccoli in place of a second package of mixed vegetables. You may also use one package of taco seasoning when doubling recipe in place of chili powder.Recipe from Sheri Davis.SweetsBarsAPPLE SQUARESBeat together:2 cupssugar1 cupoil3eggs1 teaspoonvanillaSift together and add to mixture:2? cupsflour2 teaspoonsbaking powder1 teaspoonsoda1 teaspoonsalt2 teaspoonscinnamon1 teaspoonnutmegFold in:3 cupschopped apples1 cupchopped dates1 cupchopped nutsCover with about 8 ounces butterscotch tidbits. Bake in 1 - 13 x 9-inch pan and 1 - 5 1/2 x 7-inch pan, well-greased, at 350 degrees for 55 minutes.Recipe from Jaunita LeMaster.INSTANT APPLESAUCE DIAMONDSIn mixing bowl, combine:1 packagegingerbread mix1 cupapplesauceBeat 2 minutes at medium speed.Stir in:1/2 cupraisins1 (4 oz.) jarmixed candied fruits and peelsSpread in greased 15? x 10? x 1-inch jelly roll pan. Bake in moderate oven at 375 degrees for 15 - 20 minutes, cool.Prepare substituting lemon juice for liquid called for):1 (14 oz.) packagecreamy white frosting mix.2 tablespoonslemon juiceSpread on cooled gingerbread. Cut into diamond or bars.Trim with:Desired amountred and green candied cherriesRecipe from Dorothy Davis.BLUEBERRY BARSMix together:1 cupsifted flour? cupbutter2 tablespoonspowdered sugarSpread evenly in bottom of an 8 x 8 x 2-inch pan. Bake 15 - 20 minutes.Slightly beat:2eggsStir into eggs:1 cupsugar? cup flour? teaspoonsalt1/2 teaspoonbaking powder1 teaspoonvanilla1 teaspoonlemon juice1 cupcoconut1? cupsblueberriesSpread over top of baked cookie base and top with:3/4 cupchopped pecansBake at 350 degrees for about 25 minutes more. Cool. Cut into 3 x 1-inch bars. Makes 20 bars.Recipe from Dorothy Davis.BEST BROWNIESBlend together:1 cupvegetable oil or melted butter2 cups sugar2 teaspoonsvanillaAdd and beat well:4eggsCombine and gradually add to egg mixture until well blended:1 cupflour2/3 cupcocoa? teaspoonbaking powder1 teaspoonsalt1 cupchopped nuts (optional)Spread in a greased 13 x 9-inch pan. Bake at 350 degrees for 20 to 25 minutes or until brownie pulls away from pan.CREAMY BROWNIE FROSTING:Blend together:3 tablespoonssoftened butter3 tablespoons cocoa1 tablespoonlight corn syrup or honey? teaspoon vanillaAdd and beat until spreading consistency:1 cuppowdered sugar1 - 2 tablespoonsmilkFrost brownies after completely cooled, then cut into squares.Recipe from Dorothy Davis.CHERRY-FILLED WHITE CHOCOLATE BARSMelt in saucepan:? cupbutterAdd (let stand - do not stir):1 cupvanilla milk chipsIn large bowl, slowly mix together:2eggs, beaten until foamy? cup sugarStir in vanilla chip mixture.Add:1 cupflour? teaspoonsalt? teaspoonalmond extractMix until just blended. Spread half of batter in greased and floured 9 x 13-inch pan (layer will be thin). Bake 15 - 20 minutes, until light golden brown.In remaining batter, stir in:1 cupvanilla milk chips1/2 cup coconutSet aside.Melt over low heat:? cupcherry jamSpread over warm crust. Gently spoon batter over jam, spreading to edges, and sprinkle with:? cupsliced almondsBake 20 - 25 minutes, until set and light brown. Cool completely. Cut into bars. Makes 2 dozen.Recipe from Dorothy Davis.COCONUT WAFER BARSCream together:1 cup butter2 cupssugarStir in:6eggs, beaten1 (12 oz.) boxvanilla wafers3 - 4 ouncesflake coconut1 cupchopped pecansPlace in greased oblong 9 x13-inch baking dish and bake at 350 degrees for 50 minutes.Recipe from Linda Elliot.FUDGE SCOTCH SQUARESMix together:1 ? cupsgraham cracker crumbs1 cansweetened condensed milk1 package (1 cup)semi sweet chocolate morsels1 package (1 cup)butterscotch morsels1 cupchopped nutsPress into well-greased 9-inch square pan.Bake at 350 degrees for 30 - 35 minutes. Makes 36 squares.Recipe from Christine Samrock.COCONUT WAFER BARSCream together:1 cup butter2 cupssugarStir in:6eggs, beaten1 (12 oz.) boxvanilla wafers3 - 4 ouncesflake coconut1 cupchopped pecansPlace in greased oblong 9 x13-inch baking dish and bake at 350 degrees for 50 minutes.Recipe from Linda Elliot.CRANBERRY CHEESE BARSIn large mixing bowl, combine:2 cupsunsifted flour1 ? cupsoats? cupfirmly packed brown sugar1 cupbutterReserve 11/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. Bake 15 minutes.In small mixing bowl, beat until fluffy:1 (8oz.) packagecream cheese Gradually beat in until smooth:1 (14oz.) cansweetened condensed milkStir in:1/4 cupconcentrated lemon juiceSpread evenly over prepared crust.In small bowl, combine:1 tablespoonbrown sugar2 tablespoonscorn starchStir in:1 cancranberry sauceSpoon evenly over cheese layer. Top with reserved crumb mixture. Bake at 350 degrees for 40 minutes or until golden. Cool. Chill. Store covered in refrigerator. Makes 24 - 36 bars. Recipe from Dorothy Davis.DATE, FIG OR PRUNE BARSCream together until very light:3lightly beaten eggs1 cup sugarSift before measuring:7/8 cupflourResift with:1 teaspoondouble acting baking powder1/8 teaspoon salt? teaspooncloves? teaspooncinnamon? teaspoonallspiceAdd dry ingredients to egg mixture.Add:1 teaspoonvanillaBeat until well blended.Add:2 cupschopped dates, figs or prunes1 cupchopped nutsPour into a greased and floured 9 x13 baking dish or pan. Bake at 325 degrees for about 25 minutes. When cool, cut into bars. Roll in powdered sugar.Recipe from Dorothy Davis.FUDGE PEANUT BUTTER BARSIn large bowl, combine:1 packageyellow cake mix1 cuppeanut butter? cup butter, melted2eggsStir by hand until dough hold together. Press 2/3 of the dough into an ungreased 13 x 9 x 2-inch pan. Reserve remaining dough for topping. Combine and melt over low heat, stirring constantly:1 package (6 oz.)semi-sweet chocolate pieces1 can (14 oz.)sweetened condensed milk2 tablespoonsbutterRemove from heat.Stir in:1 packagecoconut pecan frostingSpread filling over dough in pan. Top with crumble reserved dough.Bake at 350 degrees for 20 - 25 minutes, or until golden brown. Cool completely. Cut into bars. Makes 36 bars.Recipe from Lita Vance.FUDGE SCOTCH SQUARESMix together:1 ? cupsgraham cracker crumbs1 cansweetened condensed milk1 package (1 cup)semi sweet chocolate morsels1 package (1 cup)butterscotch morsels1 cupchopped nutsPress into well-greased 9-inch square pan.Bake at 350 degrees for 30 - 35 minutes. Makes 36 squares.Recipe from Christine Samrock.RICH LEMON BARSIn medium bowl, combine:1? cups plus 3 tbs.unsifted flour? cupconfectioners’ sugarCut in until crumbly:? cupbutterPress onto bottom of lightly greased 13 x 9-inch baking pan: bake 15 minutes.In large mixing bowl, combine:4eggs, slightly beaten1? cupssugar1 teaspoonbaking powder? cupconcentrated lemon juice3 tablespoonsunsifted flourMix well. Pour over baked crust; bake 20 - 25 minutes or until golden brown. Cool. Cut into bars. Sprinkle with:Desired amountconfectioners’ sugarStore covered in refrigerator. Makes 24 - 36 bars.Recipe from Dorothy Davis.MAGIC BARSMix together and press in 13 x 9-inch pan:1? cupsgraham cracker crumbs? cupmelted butterScatter evenly over crumbs:6 ounce packagemilk chocolate bits3? ouncescoconut1 cupnutsPour over all:1 cupsweetened condensed milkBake at 350 degrees for 25 minutes.Recipe from Ethel Gates.PECAN PIE SURPRISE BARS1 packageyellow cake mix (reserve 2/3 cup)In large mixing bowl, combine till crumbly:remainingcake mix1/2 cupmelted butter1eggPress in 9 x 13-inch greased pan. Bake at 350 degrees for 15 - 20 minutes or until lightly brown.FILLING:Mix together with mixer on medium speed 1 - 2 minutes:2/3 cup reserved cake mix1/2 cupfirmly packed brown sugar1 1/2 cupsdark corn syrup1 teaspoonvanilla3eggs Pour filling over partially baked crust; sprinkle with:1 cupchopped pecans Return to oven and bake for 30 to 35 minutes until filling is set. Cool; cut into bars.Recipe from Dorothy Davis.PRALINE BARSMix together in electric mixer until light and fluffy:? cupbutter, softened? cup sugar? teaspoonvanillaGradually add (mixing on low speed until blended):1? cupsflourPress on bottom of 13 x 9-inch baking dish. Bake at 350 degrees for 20 – 23 minutes until lightly browned.Blend together in electric mixer on medium speed:2 packages (8 oz.)cream cheese, softened? cupsugar? teaspoonvanillaAdd and mix well:2eggsBlend in and pour over crust:? cupalmond brittle chipsDrizzle over cream cheese mixture:3 tablespoonscaramel flavored dessert toppingBake at 350 degrees for 30 minutes. Cool. Refrigerate. Cut into bars.Recipe from Dorothy Davis.RICE KRISPIES TREATSMelt together:1 cupwhite corn syrup1 cuppeanut butter1 cupsugarAdd:6 cupsRice CrispiesPress in dish. Top with the following melted together:1 (6 oz.) packagechocolate chips 1 (6 oz.) packagebutterscotch chips Recipe from Ann Colston.FROSTY STRAWBERRY SQUARESMix together:1 cupflour1 stickbutter? cupbrown sugar? cupchopped pecansSpread in 13 x 9 pan. Bake at 400 degrees for 15 minutes. Stir with a fork every 5 minutes. Remove from oven and stir. Reserve ? cup for topping. Spread remainder in same pan.Beat together with mixer about 20 minutes:2egg whites1 cupsugar2 tablespoonslemon juice1 quartfresh strawberries or1 (10 oz.) package partly thawed Fold in:1 (8 oz.) cartonsoft whipped toppingSpread over crumb mixture. Sprinkle with ? cup reserved crumbs. Freeze at least 6 hours before serving. Keep frozen.Recipe from Marcelene Davis.TOFFEE NUT BARSMix thoroughly:1/2 cupsoft shortening1/2 cupbrown sugar, packedStir in:1 cupsifted flourPress and flatten with hand to cover bottom of ungreased 9 x 13-inch oblong pan. Bake at 350 degrees for 10 minutes. Then spread with:COCONUT TOPPING:Beat well:2eggsStir in:1 cupbrown sugar, packed1 teaspoonvanillaMix and stir in:2 tablespoonsflour1 teaspoonbaking powder1/2 teaspoonsaltMix in :1 cupmoist shredded coconutReturn to oven and bake 25 minutes more at 350 degrees for about 25 minutes until topping is golden brown. Cool slightly then cut into squares.Recipe from Dorothy Davis.BreadBANANA BREADCream together:1 stickbutter1 cupsugarBeat in:2beaten eggs2 cups flour1 teaspoonsoda? teaspoonbaking powderDashcinnamon1 teaspoonvanillaStir in:? cupraisins? cupnuts3 largebananas, choppedPut in two 9? x 5? x 2-inch loaf pans. Bake at 325 degrees for about 45 minutes.Recipe from Jane Henderson.FRENCH MARKET BEIGNETSCombine:1 packageactive dry yeast1 cup warm water (105 - 115 degrees)Let stand 5 bine with yeast mixture:? cupevaporated milk? cupsugar1 teaspoon salt1 largeegg, slightly beatenStir in:4 - 4? cupsall-purpose flour (mix in enough flour to make a soft dough).Cover dough and refrigerate 8 hours.Turn dough out onto a well-floured surface; knead 5 - 6 times. Roll dough into 15 x 12 ? -inch rectangle, cut into 2 ? -inch squares.Pour oil to depth of 3 - 4 inches in a Dutch oven or deep-fat fryer; heat to 375 degrees. Fry 3 - 4 beignets at a time - 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar. Yields 2 ? dozen.Recipe from Dorothy Davis.DATE-NUT BREADMix together:1 cupchopped dates1 tablespoonbaking sodaCover with:1 cup boiling waterLet stand until lukewarm.Cream together:1 cupsugar1 1/2 tablespoonsbutterAdd:1egg1/2 teaspoonmaple flavoringCombine all and add:2 cupsflour1/2 teaspoonsalt1/4 cupchopped nutsPour into well-greased (5 x 9-inch) loaf pan. Bake at 325 degrees for 1 hour or more until straw or knife blade comes out clean.Recipe from Dorothy Davis.JOHNNY CAKEMix together by hand:3/4 cupcorn meal1 1/4 cupsflour1/2 cupsugar1/2 teaspoonsalt3 teaspoonsbaking powder1egg3/4 cupmilk1/4 cupshorteningBake in a 10-inch iron skillet at 425 degrees for 30 minutes.Recipe from Elizabeth Guzzetta.ORANGE GLAZED CRANBERRY PUMPKIN BREADMix together:3 ? cupsflour1 2/3 cupssugar2 teaspoonsbaking soda2 teaspoonspumpkin pie spice? teaspoonsalt1 teaspoonbaking powderIn a second bowl, mix together and add to the flour mixture:1 (16 oz.) canwhole cranberry sauce1 (16 oz.) cansolid pack pumpkin? cupchopped pecans2/3 cupvegetable oil4 eggsStir until all ingredients are well moistened. Pour batter into two 9 1/4 x 5 1/4 x 2-inch greased loaf pans. Bake at 350 degrees for 65 minutes or until center is set. Cool in pans 10 minutes then remove to cooling racks. Completely cool breads, then drizzle glaze over top and sides.GLAZE:Mix together with a spoon until smooth:1 cup powdered sugar? cupundiluted orange juice concentrate 1/8 teaspoonground allspiceMakes ? cup glaze. Drizzle over breads.Recipe from Dorothy Davis.PUMPKIN BREADMix together:3 1/2 cupsflour3 cupssugar1/2 teaspoonsalt1 teaspoonnutmeg2 teaspoonsbaking soda1 1/2 teaspoonscinnamonAdd and mix well:1 cupoil2/3 cupwater2 cupscanned pumpkinStir in:1 cupchopped nutsBake in tube pan or 2 - 5 x 9-inch loaf pans at 350 degrees for 1 hour.Recipe from Pat Davidson.PUMPKIN GINGERBREADSift together and set aside:2 cupsflour2 teaspoonsbaking soda? teaspoonsalt1? teaspoonsground ginger1 teaspoonground cinnamon? teaspoon ground cloves? teaspoonground allspiceIn mixing bowl, cream together until light and fluffy:? cupvegetable shortening1 cupsugarBeat in:? cupmolasses? cupcanned pumpkinAdd one at a time, beating after each addition:2eggsAdd flour mixture, alternately with:? cupboiling waterMix until smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350 degrees for 35 - 40 minutes or until center is set. Let stand 5 minutes before cutting. Serve warm with whipped topping.Recipe from Dorothy Davis.RAISIN NUT BREADBring to boil:1 cupraisins1 cup waterRemove from heat and let cool to room temperature.Mix together:1beaten egg3/4 cupsugar1/2 teaspoonvanillaStir in raisin mixture.Sift together and beat into mixture:1 1/2 cupssifted flour1 teaspoonbaking powder1/4 teaspoonsalt1/4 teaspoonbaking sodaStir in:1/2 cupchopped nutsPour into three (10 3/4 oz.) soup cans or 1 - 5 x 9-inch loaf pan and bake at 350 degrees for 50 - 60 minutes.Recipe from Alma Kearney.ZUCCHINI BREADMix together:3medium eggs (beaten)1 cupoil2 cupssugar2 cupsgrated zucchini2 teaspoonsvanillaCombine dry ingredients and add to mixture:3 cupsflour1 teaspoonsalt1 teaspoon baking soda1 teaspoonbaking powder3 teaspoonscinnamon1 teaspooncloves1 teaspoonallspiceStir in:3/4 cupchopped nuts3/4 cupraisinsPut in 2 greased and floured (5 x 9-inch) loaf pans. Bake at 350 degrees for 1 hour.Recipe from Caroline Anderson.CakeAPPLE CAKEBeat together:2 cupssugar1 cupoil1 stickbutter2beaten eggs2 teaspoonsvanillaMix together and fold in above mixture:3 cupsflour1? teaspoonssoda1 teaspoonsaltAdd:3 cupschopped apples1 cupchopped dates1 cupchopped nutsBake in a 10-inch tube at 350 degrees for about 1 hour and 20 minutes.ICINGMelt together:? cupbutter1 cupbrown sugar? teaspoonsaltCook over low heat 2 minutes, stirring constantly.Add:? cupmilkStir until boils. Remove from heat and blend in 2? cups powdered sugar.Gradually add:1 teaspoonvanillaDrizzle over cake.Recipe from Pat Davidson.DRIED APPLE STACK CAKECombine in small bowl:1/2 cupbuttermilk1 teaspoonbaking soda1 teaspoonbaking powderCream together:1 cupshortening2 1/2 cupssugarAdd and beat:2eggs 1 teaspoonvanillaAdd milk mixture and beat with a spoon.Sift together and stir into mixture. (Add enough flour to make dough easy to handle.)4 cupsflour1 teaspoonsaltDivide into 7 parts. Pat into iron skillet (sprayed with non-stick oil) and bake 10 - 12 minutes at 425 degrees. Cook until mushy:1 pounddried applesAdd:1/4 teaspoonsalt1 teaspooncinnamon1 teaspooncloves1 teaspoonnutmegStack cake and apples. Let stand 24 hours.Recipe from Donna Pennycuff.APRICOT NECTAR CAKEBeat together with mixer:1 regular size boxyellow cake mix4 eggs1 (3 oz.) boxapricot gelatin3/4 cupcooking oil1 teaspoonvanilla3/4 cupapricot nectarPour in a greased and floured tube pan and bake at 350 degrees for about 1 hour.GLAZE:Beat together:1 1/2 cupspowdered sugar6 tablespoonsapricot nectarPour over cake while cake is still warm.Recipe from Dorothy Davis.BETTER THAN SEX CAKEA day before serving the dessert, bake the cake in a 9 x13 –inch baking dish according to package directions.1 packageyellow cake mixLet cake cool, then top with:1 (20 oz.) canunsweetened crushed pineapple,undrainedBeat until smooth:1 (8 oz.) packagecream cheeseBeat in:2 (3 oz.) packagesInstant vanilla puddingBeat in:2 cupsmilkLet stand until thick, then spread on top of with:1 (8 oz.) containerwhipped toppingSprinkle with:? cupchopped nutsRefrigerate over night. Do not cover. Recipe from Gladys Foltz.BLUEBERRY MYSTERY CAKEPlace evenly in bottom of well-greased 8 x 8-inch baking dish:2 cupsfresh blueberriesOPTION - Can be made with blackberries too.Sprinkle with:Juice from? lemonCream together:1 cupsugar3 tablespoonsbutterSift together:1 cupflour1 teaspoonbaking powder? teaspoonsaltAdd alternately with flour mixture to creamed mixture:1 cupmilkMix well and pour evenly over bine and blend well:? cupsugar2 tablespooncorn starch? teaspoonsaltSprinkle evenly over batter.Pour over all but do not stir:1 cupboiling waterBake at 400 degrees for 45 - 50 minutes. If top begins to brown too much, lower heat for last 15 minutes.Recipe from Dorothy Davis.CARROT CAKEBeat until creamy:4eggs 2 cupssugarAdd:1 1/3 cupsoilSift together and add to egg mixture:2 cupsflour2 teaspoonsbaking soda2 teaspoonsbaking powder2 teaspoonscinnamonFold in:4 cupsgrated carrots3/4 cupnutsSpoon batter into greased and floured 13 X 9-inch baking dish. Bake at 350 degrees for 40 minutes. Cool. Frost with:CREAM CHEESE FROSTINGBeat all ingredients until smooth and spread on cake.1 (8 oz.) packagecream cheese1/2 cup butter1 poundpowdered sugar1 teaspoonvanillaRecipe from Dorothy Davis.CHEESE CAKEBeat together:1 large package instant lemon pudding? cupmilk1 (8 oz.) packagecream cheesePour into an 8 ounce graham cracker crust.Recipe from Lois Studebaker.CHEESE CAKECream together:1 (8 oz.) packagecream cheese1 cupsugarMix together:1 (6 oz.) boxlemon gelatin1 cuphot waterLet chill until partly set then whip gelatinWhip:1 can evaporated milk (chilled)Add:1 teaspoonvanillaCrumble:2/3 (16 oz.) boxcinnamon crisps or graham crackersMix with:1 stickmelted butterPress crumbs in bottom of 9 X13-inch baking dish (save a few to sprinkle on top). Pour cheese mixture over crust.Chill. Can be made the day before serving. Recipe from Dorothy Davis.EASY CHEESECAKECombine:1 cupcrushed rice crispies1/4 cup packed brown sugarAdd to crumb mixture:5 tablespoonsmelted butter1/8 teaspoonalmond extractMix thoroughly and reserve 1/4 cup of mixture for topping. Press the remainder into bottom of greased 9-inch cake pan. Bake crust for 10 minutes at 300 degrees. Spread out reserved topping crumbs in a cake or pie pan and bake in oven a few minutes until lightly browned at 300 degrees. Cool.Beat:1 (8 oz.) packagesoftened cream cheesePour in gradually:1 cupmilkAdd and beat until smooth:1 cupsour cream1 (3.4 oz.) package.vanilla instant pudding mix Pour into cake pan and sprinkle crumbs over top. Chill 3 - 4 hours or until set.Recipe from Dorothy Davis.RICH CHOCOLATE CAKECream together:1 cupbutter2 cupssugarAdd and beat well:2beaten eggs Add and mix well:1 cupbuttermilk (or sour milk)Combine the following and add to first mixture a little at a time:1/2 cupcocoa2 1/2 cupsflour2 teaspoonsbaking soda1/2 teaspoonsaltAdd and beat well:1 cupboiling waterDivide batter into 3 - 10-inch round cake pans. Bake at 350 degrees for 30 minutes.ICING:Beat together and spread on cooled cake:1 stickbutter2 pound boxpowdered sugar1/4 cupcocoadashsalt1 teaspoonvanillaAdd a little milk if necessary to thin icing to be spreadable.Recipe from Caroline Anderson.3 C milk2 Sm French Vanilla Instant pudding 8 oz. cool whip2 sleeves unsalted crackers1 can chocolate icing?Mix milk & pudding together...refrigerate 5 minutes.? Add cool whip.? Line 9x13 pan with crackers.? Pour 1/2 of mixture over crackers.? Add another layer of crackers.? Pour rest of mixture over crackers.? Add another layer of crackers.? Microwave icing for 60 seconds.? Pour over crackers.? Cover & Refrigerate overnight?Recipe by Betty RichardsonChocolate ?clair Cake3c milk2 boxes French Vanilla Instant Pudding8oz Cool Whip2 sleeves unsalted crackers1 can chocolate icingMix milk & pudding together…refrigerate for 5 min. Add cool whip. Line 9x13 pan with crackers. Pour ? of mixture over crackers. Add another layer of crackers. Pour rest of mixture over crackers. Add another layer of crackers. Microwave icing for 1 min. Pour over crackers. Cover and refrigerate overnight.Recipe by Betty RichardsonCHOCOLATE POUND CAKECream together:1 cupbutter1/4 cupshortening3 cupssugarAdd (one at a time):5 medium eggsAdd:1 teaspoonvanillaSift together:3 cupsflour1/2 teaspoonbaking powder1/2 teaspoonsalt4 tablespoonscocoaAdd dry ingredients alternately with:1 cupmilkBake in a 10-inch tube pan at 325 degrees for 80 minutes.Recipe from Jane Henderson.CHRISTMAS FRUIT CAKEPrepare according to directions on box:1 box spice cake mixStir in:1 ? cupcandied fruit, chopped1 cupchopped pecansBake as directed on box for bundt pan.Recipe from Dorothy PANY POUND CAKEBeat well:8 largeegg whites6 tablespoonssugarCream together:11/2 cupsbutter1/2 cupshortening2 1/2 cupssugarBeat with rotary egg beater and add to creamed mixture:8egg yolks1/2 cupevaporated milk1 teaspoonvanillaMix together and fold in creamed mixture:3 1/2 cupssifted cake flour1/2 teaspoon salt Grease a l0-inch tube pan heavily with oleo; sprinkle sides and bottom generously with nutmeg (about 1 tablespoon)then flour well. Pour in cake batter.Bake at 325 degrees for 1 1/2 hours.Recipe from FayeWilliams.CRANBERRY DATE BUNDT CAKECombine:1 cupfresh cranberries halved1 cupchopped walnuts1 cupdiced pitted datesSift together and mix with first ingredients:2 1/4 cups flour1 cupsugar1 teaspoonbaking powder1 teaspoonsoda1/8 teaspoonsaltAdd to flour mixture:3/4 cupsalad oil1 cupbuttermilk2beaten eggs1/2 teaspoonalmond extractPour into floured and greased bundt pan and bake 45 minutes at 350 degrees.Sprinkle with powdered sugar.Recipe from Louise Wilcoxon.DATE-NUT SPICE CAKEPrepare according to directions:1 box spice cake mixStir in:1 cup chopped dates? cupchopped pecansBake in a greased, 9 x 13-inch pan as directed on box. Let cool.Frosting:Combine:1 stickoleo, softened1 (8 oz.) pkg.cream cheese, softenedBeat until smooth.Stir in:1 lb. boxpowdered sugarRecipe from Dorothy Davis.DUMP CAKESpread no. 2 can crushed pineapple in greased 9 X 13 pan. Spread on Cherry Pie Filling. Dump on large white or yellow cake mix. Melt 2 sticks of oleo and pour over top. Sprinkle with nuts or coconut.Bake at 350 degrees for 50 - 60 minutes.Recipe from Dorothy Davis.DUMP CAKELayer in order given in a greased 9 x 13-inch pan:1 (15 oz.) cancrushed pineapple1 (21 oz.) cancherry pie fillinglargewhite or yellow cake mix2 sticksmelted oleo1/3 cupnuts1/3 cupcoconutBake at 350 degrees for 50 - 60 minutes.Recipe from Dorothy Davis.FIG SPICE CAKECover with water and simmer 5 - 10 minutes:1 poundchopped dried figs(need 2 cups of drainedstewed figs, reserve juice)Combine:? cupfig juice? cupbuttermilk or yogurt.Sift before measuring:1? cupscake flourResift cake flour with:1 teaspoonbaking powder1 teaspoonsalt? teaspooncinnamon? teaspooncloves? teaspoonsodaCream until very light:? cupbutter1 cupsugarBeat in one at a time:2eggs(continued on next page)Add flour mixture to butter mixture in about 3 parts, alternating with thirds of milk and fig juice mixture. Stir the batter after each addition until smooth. Add figs and:1 teaspoonvanilla1 cupbroken nuts and/or1 cupraisinsBake in a greased tube pan for about 50 minutes. When cool, spread with Coffee or Mocha Icing.MOCHA ICINGSift:1 2/3 cuppowdered sugar1 - 2 tablespoons cocoaBeat until soft:? - ? cupbutterAdd the sugar mixture gradually. Blend until creamy.Add:1/8 teaspoonsalt3 tablespoonsstrong hot coffeeBeat 2 minutes. When cool add:1 teaspoon vanillaAllow to stand 5 minutes. Beat well and spread on cake.Recipe from Dorothy Davis.FRUIT CAKEMix together:2 (14 oz.) canssweetened condensed milk1 poundpecans1 poundcoconut1 pounddates? poundred candied cherries? poundgreen candied cherries1 cupwalnutsBake in a 10-inch tube pan at 325 degrees for 1 hour.Recipe from Jane Henderson.HUMMINGBIRD CAKEMix with fork:3 cupsflour2 cups sugar1 teaspoonsalt1 teaspoonbaking powder1 teaspooncinnamon1 1/2 teaspoonvanilla3beaten eggs 1 cupcrisco oil2 cupschopped bananas2 cupschopped pecansBake 1 1/4 hours at 325 degrees in a floured and greased tube pan.Recipe from Dorothy Davis.FRUIT PUNCH BOWL CAKECrumble into punch bowl:1 largeangel food cake (use ? at a time)Layer with:1 large packagevanilla instant pudding (prepared according to package directions)1 (21 oz.) cancherry pie filling1 (20 oz.) cancrushed pineapple1 (12 oz.) packagecoconutSprinkle with:? cupchopped nutsRefrigerate over night.OPTION:Cherry pie filling can be substituted with strawberries or fruitcocktail.Recipe from Gladys Foltz.HUMMINGBIRD CAKEMix with fork:3 cupsflour2 cups sugar1 teaspoonsalt1 teaspoonbaking powder1 teaspooncinnamon1 1/2 teaspoonvanilla3beaten eggs 1 cupoil2 cupschopped bananas2 cupschopped pecansBake 1 1/4 hours at 325 degrees in a floured and greased tube pan.Recipe from Dorothy Davis.ITALIAN CAKEMix together:1 stickmelted butter1/2 cupoil2 cups sugar5egg yolks (save egg whites)1 teaspoonvanillaThen add:2 cups flour1 teaspoonbaking soda1 cupbuttermilk (or 1 cup milk and 1 teaspoon vinegar)1 cupcoconut1 cupchopped nutsBeat saved egg white and fold in above mixture. Bake in 3 - 9-inch cake pans at 350 degrees.FROSTING:1 (8 oz.) packagecream cheese1 stickbutter1 teaspoonvanilla1 poundpowdered sugarRecipe from Pat Davidson.MANDARIN LAYER CAKEPrepare according to directions on box:1 box yellow cake mix, but add ? cup orange juice in place of ? cup liquid called for in the recipeStir in:2 (11 oz.) cansmandarin oranges, drained, choppedBake in 2 or 3 (8-inch) cake pans at 350 degrees for 20 - 30Minutes. Cool and frost between layers, sides & top.Frosting:Mix:1 (6 oz.) boxinstant vanilla pudding1 (8 oz.) tubfrozen whipped topping, thawedFold in:1 (20 oz.) can crushed pineapple, drainedFrost cooled cake.Recipe from Dorothy Davis.MEXICAN CAKEMix together:2 cups flour2 cups sugar2 teaspoonsbaking sodadashsalt1 cupchopped nuts1 (15 oz.) cancrushed pineapple and juice 2 eggs Bake in greased 9 X 13-inch dish at 350 degrees for 35 - 45 minutes.FROSTING1 (3 oz.) packagecream cheese1/2 stick butter1 cuppowdered sugar1 teaspoonvanillaBeat until smooth, frost while warm.Recipe from Peg Case.OATMEAL CAKEMix together:1 cupboiling water1 cupoats1 stickbutterLet stand covered 20 minutes.Add:1 cupwhite sugar1 cupbrown sugar2eggs 1 1/3 cupsflour1/2 teaspoonnutmeg1 teaspooncinnamon1 teaspoonsalt1 teaspoonbaking sodaMix by hand.Bake about 30 minutes in a 9 x 13-inch pan at 350 degrees. While cake is hot, spread topping on and toast under broiler until brown 2 - 3 PING:1 cup nuts6 tablespoonsmelted butter1/2 cupsugar1/2 teaspoonvanilla1/4 cupevaporated milk1 cupcoconutRecipe from Lois Talbert.ORANGE BLOSSOM CAKECut 1 medium unpeeled orange in chunks; blend at low speed in electric blender till almost smooth (you'll need 2/3 cup ground orange).Prepare 1 package yellow cake mix according to package directions; fold 1/3 cup of the ground orange into the batter. Bake cake, according to directions, in 2 greased and floured 8-inch round pans. Cool 5 minutes. Remove from pans; cool on racks.AMBROSIA FILLING:Combine:11/2 cupssugar3 tablespoonscornstarch1/4 teaspoonsalt1/4 cupbutter1 cup water1/3 cupground orangeCook and stir till mixture thickens and comes to a boil; cook 2 minutes. Cool; stir in:1 cupflaked coconutNow split each cooled cake layer once (thread works nicely), making 4 layers in all. Assemble; spreading layers and center of top of cake with Ambrosia Filling. Prepare 1 package Fluffy White Frosting Mix according to directions on package; spread on sides and top edge of cake. Garnish with fresh orange sections or mandarin oranges.Recipe from Dorothy Davis.ORANGE DATE CRANBERRY CAKECombine:2 cupsall-purpose flour1 cupsugar1 teaspoonbaking soda? teaspoonsaltStir in:1 cupchopped dates1 cupchopped almondsCombine:2 eggs1 can (8 oz.)crushed pineapple in syrup or juice, drained1 cup whole berry cranberry sauce? cup vegetable oil1(zest from) orangeStir into dry mixture. Pour batter into 2 well-greased 8 ? x 4? -inch loaf pans. Bake at 350 degrees. for 1 hour or until pick inserted in center comes out clean. Cool in pan on rack 15 minutes. Remove from pan to complete cooling. Makes 20 servings.Recipe from Dorothy Davis.PEACHES 'N CREAM CHEESE CAKEBeat together for 2 minutes:3/4 cupflour1 teaspoon baking powder1/2 teaspoon salt1 - 3 ounce packagevanilla pudding (not instant)3 tablespoonsbutter1egg1/2 cup milkPour into 9-inch greased pie pan.Place over batter:1 (15 oz.) cansliced peaches, drained (reservejuice)Combine and beat 2 minutes:1 (8 oz.) packagecream cheese1/2 cup sugar4 tablespoonspeach juiceSpoon over peaches.Mix together and sprinkle on top:1 tablespoonsugar1/2 teaspooncinnamonBake at 350 degrees 30 - 35 minutes. (Filling will be soft.) Store in refrigerator.Recipe from Darlene Leshnock.PEAR PRESERVE FRUIT CAKECombine:3/4 cupbuttermilk1 teaspoonbaking sodaBeat in:1 cupsugar3/4 cupbutter1 cuplight corn syrup3eggs Then stir in:3/4 cupblack raisins in 1/3 cup flour2 cupspecan halves2 cupspear preserves1/2 teaspoonall spice1/2 teaspooncinnamon1 teaspoonvanillajuice of one largeorange 2 1/2 cups flourPour in 3 - 4 small loaf pans. Bake at 325 degrees for 60 minutes.ICINGCook slowly to soft-ball stage:2 cupssugar3/4 cupmilkDissolve in milk and sugar mixture: 1 box dates Add: 1 1/2 cups chopped pecansSpread on cake while cake is still warm.Recipe from Hope Wilcoxon.PEAR-CHEESE CAKEBlend together:1 large packagelemon gelatin (with 2 cups hot water and juice from 1 large can of pears) 1 large canpears2 large packages cream cheese1 small packageinstant vanilla pudding? (9 oz.) containerwhipped toppingPour over the following crust (after baked).CRUST3 - 4 cupscrushed kix cereal1 ? sticksoleo? teaspoonsalmond flavoring1/3 cuppacked brown sugarPress in bottom of 9 x 13-inch baking dish.Bake at 300 degrees for 10 minutes.Recipe from Dorothy Davis.PUMPKIN PIE CAKE1 boxyellow cake mix (save one cup)1eggl sticksoftened butterMix and spread in 13 X 9-inch pan:1 (29 oz.) canpumpkin1 cupsugar3eggs2/3 cupevaporated milk2 teaspoonscinnamonPour over top.Mix together and crumble over top:1 cupreserved cake mix1/2 sticksoftened butter1/2 cupsugar Sprinkle on top:1/2 cup chopped nutsBake at 350 degrees for 1 1/4 hour. (Might be done in 1 hour.)Recipe from Sheri Davis.BASIC POUND CAKEMix together:1 regular size boxcake mix4 eggs1 (3.4 oz.) boxinstant pudding1 cupwater? cupoilPour in a tube pan and bake at 350 degrees for about 40 minutes.Recipe from Dorothy Davis.PRUNE CAKECombine:1 cupoil1 3/4 cupssugar3eggs Mix together and add:2 cupsflour3/4 teaspoonsalt1 teaspoonbaking soda1 teaspoonnutmeg1 teaspooncinnamon1 teaspoonallspiceAdd and blend well:1 cupbuttermilk1 teaspoonvanilla1 cupcooked chopped prunes1 cupchopped nutsBake in tube pan at 350 degrees for 60 - 80 PING:Mix together and cook 5 minutes; stirring constantly:1 tablespoonlight corn syrup1 cupsugar1/2 teaspoonbaking soda1/2 cupbuttermilk1 stickbutter1 teaspoonvanilla Pour over hot cake in pan. Recipe from Lois Talbert.MOIST AND FRUITY RAINBOW CAKEBake as directed on package (2 - 8 or 9-inch layers):1white cake mixAfter baked, remove from pans, let cake cool, wash pans, place cake back in pans. Prick each cake with serving fork at 1/2-inch intervals.Mix together:1 (3 oz.) packagegelatin, any flavor1 cupboiling water1/2 cupcold waterPour over cakes. Chill 3 - 4 hours. Dip 1 cake pan in warm water for 10 seconds, turn out onto serving with:1 cup whipped topping (from 8 oz. container)Unmold second cake layer, place carefully on first layer. Frost top and sides with: remainingwhipped toppingChill. Garnish as desired.Recipe from Dorothy Davis.SNOWBALL CAKEMix together:2 packagesKnox gelatin1/2 cupcold waterAdd:1 cup hot water1 cupcrushed pineapple, drained1 cup sugar 1 1/2 teaspoonslemon juiceMix and refrigerate until thick.Break up into bowl:1 regular sizeangel food cake (scrape off brown part)Mix with congealed mixture:1 (12 oz.) containerwhipped toppingPour over cake pieces and toss. Pour into a 13 x 9-inch baking dish.Mix together:1 (8 oz.) containerwhipped topping1 cuppowdered sugarIce cake with mixture. Sprinkle with coconut. Refrigerate.Recipe from Marge Stewart.STRAWBERRY CAKEPlace in large mixing bowl and mix with spoon:1 boxwhite cake mix1 (3 oz.) boxdry strawberry gelatinAdd:1/2 cupoil4 eggsBeat well with mixer after each egg.Add and beat until well mixed:1 (10 oz.) boxfrozen strawberries, thawedPour into greased and floured pan.Bake at 350 degrees for 25 - 30 minutes.FROSTING:Mix with mixer:1/2 stickbutter1 boxpowdered sugar1/2 cupstrawberries, thawedDecorate with toasted almonds. Toast almonds 5 -10 minutes at 350 degrees. Can be made in layer or loaf.Recipe from Faye Williams.SUGAR PLUM CAKEMix together:4 cupsflour measure after sifting) use one cup for flouring fruit2 cupssugar1 teaspoonbaking sodaAdd and beat together:1 cupbutter4eggs1/2 cupbuttermilk1 teaspoonorange extract1 tablespoonlemon juiceFold in:1 (8 oz.) packagediced pitted dates1 poundorange candy slices, chopped1 1/2 cupsshredded coconut1 cup`coarsely chopped pecans1 cupcoarsely chopped walnutsPour in two 5 x 9-inch loaf pans; greased and floured. Bake at 300 degrees for 1 1/4 - 1 1/2 hours.GLAZE: Cook about 5 minutes:1 cuporange juice2 teaspoonsgrated orange rind2 cupssifted powdered sugarPunch holes in cake with ice pick and pour glaze over cake while cake is warm. Let cool well before taking out of pan.Recipe from Jaunita LeMasterTEXAS CAKECombine:2 cupsflour2 cupssugar2 teaspoonssodadashsaltAdd:1 (13 oz.) cancrushed pineapple, including juiceBake at 350 degrees for about 25 minutes or until PING:Boil together for 5 - 7 minutes:1 small canevaporated milk1 cupsugarAdd:1 (7 oz.) cancoconut? teaspoon vanilla1 stickbutterSpread on cake while cake is still warm.Recipe from Dorothy Davis.TEXAS SHEET CAKEBring to boil: 2 sticks butter1 cupwater4 tablespoonscocoaRemove from heat and add:2 cupsflour2 cupssugar1/2 teaspoonsalt1 teaspoonsodaBeat in:2eggs Add:1/2 cup sour cream or buttermilkPour into large greased and floured (deep) cookie sheet.Bake 20 - 22 minutes at 375 degrees.Ice with Chocolate Frosting (see page 146).Recipe from Mary Jo Skillings.TURTLE CAKEPrepare according to package directions:1German Chocolate Cake MixPour half of batter into greased and sugared 9 x 13-inch pan. Bake at 350 degrees for 10 minutes. Cool 10 minutes.Melt together:1 (14 oz.) packagecaramels1 (14 oz.) cansweetened condensed milk1 stick butterPour over cake. Sprinkle on:1 (6 oz.) packagechocolate chips1 cupchopped nutsPour rest of batter on top. Bake at 350 degrees for 20 - 25 minutes.Recipe from Tina Wright.PINEAPPLE UPSIDE-DOWN CAKEMelt in 10-inch iron skillet:1/3 cupbutterSprinkle on butter In skillet:1/2 cupbrown sugarArrange in skillet on top of brown sugar, drained pineapple slices (one layer), maraschino cherries, and pecans.BATTERSift together:1 1/3 cupsflour1 cupsugar2 teaspoonsbaking powder 1/2 teaspoonsaltAdd and beat 2 minutes:1/3 cup soft butter2/3 cupmilk1 teaspoonvanillaAdd and beat 2 more minutes:1eggPour over pineapple. Bake 40 - 50 minutes at 350 degrees. Turn upside down on plate and leave 5 minutes before removing skillet.Recipe from Carol Springer.WHITE CHOCOLATE CAKECream together:3 sticksbutter2 cupssugarBeat in:4egg yolksAdd:1 teaspoonvanilla1/4 poundwhite chocolate melted over hot water)Add alternately:2 1/2 cupscake flour1 teaspoon baking powder (sifted with flour)1 cupbuttermilkFold in:4beaten egg whitesAdd:1 cupchopped pecans1 cupangel flake coconut Use 3 - 9-inch cake pans and bake 30 minutes at 350 degrees.ICING:Cream together:1 - (8 oz.) packagecream cheese1 stickbutterBlend in:2 poundspowdered sugar1 teaspoonvanillaAdd:1 cupchopped pecansRecipe from Hope Wilcoxon.CandyBUCKEYESOn low speed of mixer, blend together:1 (12 oz.) jarpeanut butter2/3 cupsoftened oleo1 teaspoonvanillaSlowly add:1 poundpowdered sugarBlend well; about 10 minutes.Roll into balls, about 3/4 inch in diameter.Melt in double boiler:1 (12oz.) packagechocolate chipsLeaving chocolate over controlled heat, use a toothpick to dip peanut butter balls into chocolate, leaving small amount of peanut butter ball showing, to resemble a buckeye.OPTIONAL:1/2 cupgrated paraffin wax, meltedDip buckeyes in paraffin wax after dipping in chocolate.Place on waxed paper. Refrigerate until served. Makes 6 dozen. Recipe from Dorothy Davis.CARAMELSCombine and boil to 245 degrees, stirring occasionally.2 cupssugar? teaspoonsalt2 cupslight corn syrupGradually add (do not let it stop boiling), stirring constantly:? poundbutter2 cupsevaporated milkCook again to 245 degrees (firm ball stage).Add:1 teaspoonvanilla1 cupnutsPour into buttered 9 x 9 dish or pan. Let cool over night before cutting.Recipe from Carol Dyer. CHINESE NOODLE CANDYMelt together in double boiler:1 (12 oz.) pkg.chocolate chipsStir in:1 (3 oz.) canChinese noodles? cupchopped pecansDrop by spoonfuls onto waxed paper. Let set until firm.Recipe from Dorothy Davis.CHOCOLATE PIZZAMicrowave on high for 2 minutes; stir. Continue micro waving 1 - 2 minutes or until smooth when stirred every 30 seconds.1 (12 oz.) packagechocolate chips 1 poundwhite almond bark (save 2 oz.)Stir in:2 cupsminiature marshmallows1 cupcrisp rice cereal1 cuppeanutsPour onto greased 12-inch pizza pan. Top with:1 (6 oz.) jarred maraschino cherries, drained, cut in half 3 tablespoonsgreen maraschino cherries, drained, quarteredSprinkle with:1/3 cupflaked coconutMicrowave for one minute: remaining (2 oz.) almond bark1 teaspoon oilStir. Continue micro waving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut. Refrigerate until firm. Store at room temperature. Makes 10 - 12 servings. Recipe from Dorothy Davis. CHRISTMAS PEPPERMINT CANDYMelt in double boiler and stir until creamy:1 (20 oz.) pkg.white chocolate or almond barkStir in:1 cupcrushed peppermint sticks1 cuptoasted slivered almondsPour onto greased cookie sheet and let set until firm. Cut into squares or break into pieces. Keep in a tightly covered container.Recipe from Dorothy Davis.FUDGECombine and boil over low heat for 5 minutes, stirring often:2/3 cupevaporated milk1 2/3 cupssugar1/2 teaspoonsaltTake off stove and add:1 1/2 cupsmarshmallows1/2 cupchopped nuts1 1/2 cupssemi-sweet chocolate chips1 teaspoonvanillaPour into an 8 x 8-inch buttered dish or pan. Cool and cut into squares.Recipe from Dorothy Davis.PEANUT BUTTER FUDGEMelt together in to of a double boiler over hot water:1 (12 oz.) pkg.semi-sweet chocolate chips1 (12 oz.) jarextra chunky peanut butterRemove from heat and stir in:1 (14 oz.) cansweetened condensed milkPour into an 8 x 8-inch pan lined with waxed paper and let it set until firm.Recipe from Dorothy Davis.PEANUT BUTTER FUDGECook to soft ball stage:2 cupssugar2/3 cupmilkRemove from heat and stir in:1 cuppeanut butter1 teaspoonvanilla1 cupmarshmallow fluffBeat thoroughly with electric mixer. Pour into an 8 x 8 buttered dish or pan.Recipe from Donna Pennycuff.MARSHMALLOW FUDGEMelt together in to of a double boiler:1 (12 oz.) pkg.semi-sweet chocolate chipsRemove from heat and stir until creamy.Mix in:1 (14 oz.) cansweetened condensed milkMix in: 1 (8 oz.) pkg.miniature marshmallowsPour into a buttered pan lined. Cool, then refrigerate until firm. Cut into squares.Recipe from Dorothy Davis.MICROWAVE FUDGECombine in a glass dish microwave on high for 3 minutes:1 (12 oz.) pkg.semi-sweet or milk chocolate chipsStir until melted and smooth.Mix in:1 teaspoonvanillaSpread evenly into a foil-lined, 8-inch square pan and chilluntil firm. Cut into squares. Recipe from Dorothy Davis.MARSHMALLOW FUDGECook to soft ball stage:2 cupssugar2/3 cupmilk2 - 3 (1 oz.) squaresunsweetened chocolate1 tablespoonlight corn syrupRemove from heat and stir in:1 tablespoonbutter1 teaspoonvanilla1 cupmarshmallow fluffBeat with electric mixer until stiff. Pour in an 8 x 8 buttered dish or pan.OPTION:Add:? cup nutsRecipe from Marcelene Davis.PEANUT BRITTLECombine and boil until it spins a thread:3 cupssugar? cup water1 cuplight corn syrupAdd:3 cupspeanutsCook until it turns brownish gold, stirring constantly. Remove from heat.Add:3 tablespoonsbutter1 teaspoonsalt2 teaspoonssodaPour onto buttered cookie sheet - spread thin. As candy cools, work up with spatula. When cool, break into pieces.Recipe from Carol Dyer.PEANUT BUTTER ROLLCombine:3 cup sugar1/2 cupwater1/2 cuplight corn syrupBoil slowly, stirring often, to soft-ball stage about 240 degrees on a candy thermometer.Beat stiffly 2 large or 3 medium egg whites. Add cooked syrup to egg whites.If making alone it's best to do half of recipe at a time. Using 1 jumbo egg white.Pour out on to powdered sugar, knead a little, pat out into a flat circle. Spread with peanut butter. Roll up like a jelly roll. Wrap with wax paper, refrigerate or freeze. When chilled put in airtight bag. Store in refrigerator or freezer. Slice for serving.Recipe from Jaunita LeMaster.PEANUT CLUSTERSMelt in double boiler and stir constantly until creamy:1 ? poundswhite chocolate or almond bark1 (12 oz.) pkg.chocolate chipsStir in:1 (9 oz) pkg.salted peanutsDrop by spoonfuls onto waxed paper. Let set until firm orchill until firm.Recipe from Dorothy Davis.QUICK PEANUT BRITTLESpread in a jelly-roll pan over waxed paper:1 ? cupssalted peanutsPour in a skillet:1 cup sugarHeat on lowest setting until sugar turns a brownish color. Stir often and be careful not to burn sugar. Remove from heat.Add and mix quickly:1 teaspoonbaking sodaPour over peanuts. Let set; break into pieces.Recipe from Dorothy Davis.PECAN ROLLCombine and shape into 5 (4x1-inch) rolls:1 (7 oz.) jarmarshmallow1 poundpowdered sugar1 teaspoonvanillaChill 2-3 hours or freeze 1 bine in double boiler:3 tablespoonswater1 (14 oz.) packagecaramelsDip rolls in melted caramel.Roll in:1 - 1 1/2 cupschopped pecansChill 1 hour. Cut and eat.Recipe from Donna Pennycuff.OLD-FASHION ROCK CANDYCombine:2 cupssugar1 cupwater3/4 cuplight corn syrupCook to 300 degrees on candy thermometer. Remove from heat.Add:1/2 teaspoonoil of cloves, anise, cinnamon, or other flavoring of your choicefew dropsfood coloringMix well. Pour onto a well- greased 9 X 9 or 9 X 13-inch pan. Let cool. Break into small pieces. Dust with powdered sugar. Yields 1 1/4 pounds. Recipe from Carol Dyer.WHITE BARK PRETZEL CANDYMicrowave on high for 2 minute:8 squareswhite bark (Kroger’s) (I used Wal-Mart’s)Stir and put back in Microwave for 1 minute. Stir until bark is very thin.Mix in immediately:1 15 (oz.) bagstick pretzels (I like to mix the stick pretzels with the twisted ones)I heaping cupdry roasted peanuts (nuts with skins do NOT do well.)Fold from bottom to top until all of the pretzels and nuts are coated.Pour onto two large cookie sheets spreading fairly thin. Refrigerate to cool. After cooled, break into sections and store. I store mine in the refrigerator but the recipe says you don’t need to.Recipe from Dorothy Davis.Coffee CakeBLUEBERRY FRENCH TOASTCut into 1-inch cubes and place half in 13 x 9 x 2-inch casserole:12 slicesday - old bread, crust removedCut into 1-inch cubes and place over bread:2 (8 oz.) packagecream cheeseTop with remaining half of bread and:1 cupfresh or frozen blueberriesIn large mixing bowl, beat:12eggsAdd and mix well:2 cupsmilk1/3 cupmaple syrup or honeyPour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees 30 minutes. Uncover and bake 25 - 30 minutes more or until golden brown and the center is set.In saucepan, combine:1 cup sugar2 tablespoonscornstarch(continued on page151) Add:1 cupwaterBring to boil over medium heat; boil for 3 minutes, stirring constantly. Stir in:1 cupfresh or frozen blueberriesReduce heat, simmer for 8 - 10 minutes or until berries have burst. Stir in until melted:1 tablespoonbutterServe over French Toast.Recipe from Linda Mason.BUTTERSCOTCH PINCH ME BREADThaw dough and let rise to double:1 1/2 - 2 loavesfrozen bread doughMix together:1 boxinstant butterscotch pudding1/2 cup brown sugarMelt:11/2 sticksbutterTear dough into small pieces and layer in greased bundt pan along with pudding mixture and butter ending with pudding mixture and butter on top. Let rise again until double, about 30 - 45 minutes. Bake at 375 degrees for 35 - 40 minutes.OPTION: Sprinkle each layer with nuts.Recipe from Ethel Gates.CINNAMON COFFEE CAKEMix together and put in 2 - 8-inch cake pans:1egg1 cup sugar2 cupssifted flour1 cupsour milk (1 teaspoon vinegar in plain milk makes sour milk)1/2 teaspoonbaking soda2 tablespoonsmelted shortening1 teaspoon baking powder1 teaspooncinnamonTOPPING:Mix together with a fork (mixture will be crumbly):1/2 cupbrown sugar2 tablespoonsflour2 teaspoonscinnamon2 tablespoonsmelted butterSprinkle on top of cake.Bake at 350 degrees for 30 minutes.Recipe from Dorothy Davis.CINNAMON PINCH ME BREADThaw and let rise to double.1 1/2 - 2 loavesfrozen bread doughMix together:1 cup sugar5 teaspoonsground cinnamonMelt:11/2 - 2 sticksbutterTear dough into small pieces and layer in greased bundt pan along with pudding mixture and butter, ending with pudding mixture and butter on top. Let rise again until double, about 30 - 45 minutes. Bake at 375 degrees for 35 - 40 minutesOPTION: Sprinkle each layer with nuts.Recipe from Ethel Gates.COCONUT FILBERT COFFEE RINGSift together:2 cupsflour1/3 cupsugar2? teaspoonsbaking powder1 teaspoonsaltCut in:1/3 cupshorteningCombine and add to flour mixture:1slightly beaten egg1/3 cupmilkStir until soft dough is formed.Turn out on lightly floured board and knead 30 seconds. Roll into a 9 x 18 rectangle. Melt:3 tablespoonsbutterBrush rolled out flour mixture with ? of bine and sprinkle over buttered flour mixture:1/4 cup brown sugar1/4 cupchopped filberts1/2 cupflaked coconut(Continue on next page)Roll from long side as jelly roll. Wet edge to seal. Bring ends together, seal to form ring. Place on ungreased cookie sheet. Cut slices with scissors to almost center of ring, about 1-inch apart. Turn each slice cut side up. Brush with remaining butter. Bake at 400 degrees for 20 - 25 minutes.GLAZE:Combine and drizzle over coffee cake:1 cuppowdered sugar1 tablespoonhot milkSprinkle with:1/4 cupchopped filbertsRecipe from Joan Hazen.DANISH PUFFCombine:1 cupflour1/2 cupbutterSprinkle with:2 tablespoonswaterMix with fork, round into ball; divide in half. On ungreased baking sheet, pat each half with hands into a strip, 12 X 3- inches. Strips should be about 3-inches apart.In saucepan combine:1/2 cupbutter1 cupwaterHeat to boiling. Remove from heat.Stir in:1 teaspoonalmond extractBeat in:1 cupflourStirring quickly to keep from lumping. When smooth add: 3eggsBeating 1 at a time until smooth. Spread half over each strip evenly.Bake at 350 degrees for 60 minutes or until crisp and brown.Frost with glaze and sprinkle with toasted sliced almonds.(continued on page 157)EASY CHEESE DANISHSpread on bottom of 9 x 13 greased pan:1 of 2 packagesPillsbury Crescent RollsCream together and spread on crust:2 (8 oz.) packagesCream cheese1 cupsugar2 teaspoonsvanilla1egg yolk (save white)Place other package of crescent rolls on top of filling and brush with egg white.Bake at 350 degrees for 30 – 40 minutes until golden brown.While still warm, drizzle with glaze. GLAZEMix together:? cup powdered sugar2 tablespoonsmilkRecipe from Robin Allen.80FRENCH TOASTPut in bottom of pan:1 cupbrown sugar? cupmelted oleo1 tablespooncinnamonLayer on top of sugar mixture:3sliced tart apples2 loavesbread, pulled apartAdd:? cupraisins or cranberries or any other fruit mixture.? cupcrushed pecansMix together:6beaten eggs1? cupsmilk1 tablespoonvanillaPour over bread.Sprinkle with cinnamon, if desired.Cover with foil and bake at 375 degrees for 40 minutes.Uncover and bake for 5 minutes. Serve warm with syrup or confectioner sugar.Recipe from Connie Haas.FUNNEL CAKESBeat together until smooth:3beaten eggs? cupsugar2 cups milk2 cupsflour2 teaspoonsbaking powder? teaspoonsaltAdd: 1 - 2 cups (more)flour (enough that the batter is thin enough to go through a funnel, but not runny)Heat about ? inch of oil to 375 degrees in a skillet. (It is important to have oil hot.) Pour 1/4 cup batter into a funnel, keeping your finger over the bottom of the funnel until ready to cook. Remove finger and drizzle batter in hot oil, swirling and crisscrossing to make a lace pattern. Let brown on one side; turn and brown on other side (about one minute each side). Lift out of oil carefully. Drain on paper towels. Sprinkle with powdered sugar.Recipe from Dorothy Davis.JOAN’S COFFEE CAKECombine:? cupsalad oil1beaten egg? cupmilkSift together:1? cupssifted flour? cupsugar2 teaspoonsbaking powder? teaspoonsaltTOPPING:Combine and sprinkle over batter:? cupbrown sugar1 tablespoonflour1 teaspooncinnamon1 tablespoonmelted butter? cupbroken nutsBake at 375 degrees for about 25 minutes or until done. Serve warm.Recipe from Joan Hazen.JOHNNY CAKEMix together by hand:3/4 cupcorn meal1 1/4 cupsflour1/2 cupsugar1/2 teaspoonsalt3 teaspoonsbaking powder1egg3/4 cupmilk1/4 cupshorteningBake in a 10-inch iron skillet at 425 degrees for 30 minutes.Recipe from Elizabeth Guzzetta.GLAZE:Mix together:1 1/2 cupspowdered sugar2 tablespoonssoft butter1 - 2 tablespoonswater (enough to make it smooth enough to drizzle over cake)Tint with food coloring; if desired. Drizzle over cake.Recipe from Caroline Anderson.MAPLE-NUT COFFEE TWISTDissolve: 1 packageyeast from Pillsbury Hot Roll Mix1 3/4 cupwarm waterStir in:1egg3 tablespoonssugar1 teaspoonmaple flavoringAdd flour mixture from Pillsbury Hot Roll Mix and blend well. Knead on a floured surface 2 - 3 minutes until smooth and satiny. Place in greased bowl, cover; let rise in warm place until light and double in size, 30 - 45 minutes. (You may also use the dough recipe on page 24.) Prepare filling:1/2 cupsugar1 teaspoon cinnamon1 teaspoonmaple flavoring1/3 cupchopped nutsDivide dough in thirds. On floured surface roll out one ball of dough to 12 inch circle. Fit into bottom of greased 12-inch pizza pan. (continue on page 155)Brush dough with:2 tablespoonsmelted butterSprinkle with1/3 cup filling. Continue same manner, forming 2 more layers and ending with filling. Use glass to mark a 2-inch circle in center of dough (do not cut thru dough). Cut from outside edge to circle forming 16 pie-shaped wedges. Twist each pie shape about 3 times.Bake at 375 degrees about 15 minutes or until golden brown.GLAZE:1 1/2 cupspowdered sugar1/4 teaspoon maple flavoring2 - 3 tablespoonsmilkDrizzle over coffee twist.Recipe from Phyllis Reed.NIGHT BEFORE FRENCH TOASTCut in 1-inch slices:1 (10 oz.) loaflong thin French breadArrange 1 layer in a 13 x 9-inch casserole. In large bowl, beat and pour over bread:8large eggs, beaten4 teaspoonssugar3 cupsmilk3/4 teaspoonsalt1 tablespoonvanillaCover and refrigerate 4 - 36 hours or overnight.Dot with:2 tablespoonsbutterBake uncovered at 350 degrees for 45 - 50 minutes. Remove and let stand 5 minutes before serving.Serve with maple syrup, bacon, sausage, etc.Serves 4.Recipe from Hope Wilcoxon.SOUR CREAM COFFEE CAKECream together:1 stickbutter1 cupsugarAdd:2eggs2 cupssifted flour1 teaspoonbaking soda1 teaspoonvanilla1 cup sour creamCombine and pour half of batter in tube pan. Add one half of cinnamon mixture listed below:1/3 cupsugar2 teaspoonscinnamon1 cupchopped nutsAdd other half of batter and top with remaining nut mixture. Swirl with a rubber spatula.Bake at 350 degrees for 35 minutes.Recipe from Caroline Anderson.CookiesAPRICOT PASTRIES1 (14 oz.) jarapricot preservesSift together:3 cupsflour1 tablespoonsugar1/2 teaspoonsaltCut in until crumbly:1 cupshorteningScald and cool to warm:1/2 cupmilkAdd and let soften:1 packageactive dry yeastAdd:1slightly beaten egg1/2 teaspoonvanillaAdd to flour mixture and mix well.Divide dough in 4 parts. On a surface well-dusted with powdered sugar, roll one part at a time to a 10 inch square. Cut each in 16 - 2 1/2-inch squares. Place heaping teaspoon of apricot preserves in center of each. Pinch two opposite corners together. Place 2-inches apart on cookie sheet. Let stand 10 minutes. Bake at 350 degrees about 10 - 12 minutes. Remove at once from pan. Let cool 5 minutes. Sprinkle with powdered sugar. Cool on rack. Makes 64.Recipe from Dorothy Davis.CHRISTINE COOKIESCream together:1 cupshortening1 cupwhite sugar1 cupbrown sugar2 eggs1 teaspoonvanillaSift together and add to creamed mixture:1? cupsflour1 teaspoonsoda1 teaspoonsaltAdd:2 cupsoats? cupraisinsOPTION:? nutsDrop from teaspoon onto a cookie sheet. Bake at 350 degrees for 10 - 12 minutes.Recipe from Dorothy Davis.QUICK COCONUT WREATHSStir together:2 (8 oz.) packagesshredded coconut1 (15 oz.) cansweetened condensed milk2 teaspoonsvanilla4 dropsgreen food coloringDrop by teaspoon onto a well-greased cookie sheet about 2 inches apart, forming a wreath with the tip of a teaspoon. Trim wreaths with:4 - 6 ouncesred cinnamon candiesBake at 350 degrees for about 8 minutes. Immediately remove to rack. Makes 4 dozen.Recipe from Cherry Keifer.DATE-NUT PINWHEELSCream together:1/2 cupbutter1 cupbrown sugar1eggMix together:1 3/4 cupsflour1/2 teaspoonbaking soda1/4 teaspoonsaltStir into creamed mixture. Divide dough in half. Roll each piece of dough on waxed paper into rectangle about 11 x 7-inches.Spread rectangles with:DATE-NUT FILLING:Cook together until slightly thickened, stirring constantly:3/4 poundmoist pitted dates, cut up1/3 cupsugar1/3 cupwaterRemove from heat. Cool.Stir in:1/2 cupfinely chopped nutsAfter spreading over dough, roll up tightly, beginning at wide side. Wrap each roll in waxed paper and chill several hours.Heat oven to 400 degrees. Discard wax paper. Cut in 1/4- inch slices. Place on lightly greased baking sheet. Bake about 10 minutes or until lightly browned. Makes 5 dozen. Recipe from Dorothy Davis.FRUIT AND NUT BUTTER COOKIESCream together:2 sticksbutter3/4 cupsugarAdd:1eggBeat until light and fluffy.Add:2 teaspoonsvanillaSift together:2 1/2 cupssifted flour1/2 teaspoonsaltBeat gradually into butter mixture. Chill about 2 hours.Shape into ball about the size of a large marble. Roll in:2 cups chopped nutsPlace on cookie sheet. Press in center of each cookie:candied red or green cherries.Bake 12 - 15 minutes at 375 degrees. Cool on cookie rack.Recipe from Dorothy Davis.GINGERSNAPSCombine and beat thoroughly:1 (14 ? oz.) pkg.gingerbread mix? cupmilk1/3 cupoilDrop by teaspoonfuls onto a greased cookie sheet about 3 inches apart. Bake at 375 degrees for 8 – 10 minutes. Remove cookies and cool on rack.Recipe from Dorothy Davis.GORDIESCream together:2 stickssoft butter1 cupbrown sugarAdd:1/3 cupraisins1/3 cupchopped nut1/3 cupchocolate or butterscotch chipsAdd and mix well:2 cupssifted flour1/2 teaspoonmilkDrop mixture from a tablespoon onto a well-greased cookie sheet.Bake about 10 minutes until golden brown.Recipe from Lori Davis.HOLIDAY FRUIT DROPSMix together well:1 cupshortening2 cupsbrown sugar, packed2 eggsStir in:? cupbuttermilkBlend dry ingredients and stir in:3 1/2 cupsflour1 teaspoon soda1 teaspoonsaltStir in:1? cupsbroken nuts2 cupscandied cherries, halved2 cupscut-up datesChill at least 1 hour.Drop by rounded teaspoons of dough about 2-inches apart on lightly greased baking sheet. Place a pecan half on each cookie, if desired. Bake at 400 degrees for 8 - 10 minutes. Makes about 8 dozen.Recipe from Dorothy Davis.KEEBLER CRACKER COOKIESLine a cookie sheet with foil. Break apart:40 (after broken apart)Keebler crackersSprinkle with:1 (5 oz.) packagesliced almondsBring to boil:1 stickbutter1/3 cupsugarPour over crackers with almonds on them covering the whole cracker.Bake at 300 degrees for 15 - 20 minutes.VERY IMPORTANT - Remove immediately to a wire rack to cool or they will stick to foil.Recipe from Jenny Johnston.KRISPIE COOKIESMix the following ingredients by hand in a large mixing bowl:1 cupgranulated sugar1 cupfirmly packed brown sugar2 sticksmelted butter1 cuprolled oats1 cupRice Krispies cereal1 cupcoconut3 ? cupsflour? cupvegetable oil1 teaspoonbaking soda1 teaspoonvanilla1 eggRoll into balls, place on an ungreased cookie sheet and flatten with a fork. Bake at 350 degrees for 15 minutes. Makes about 4 dozen cookies.Recipe from Dorothy Davis.MINCEMEAT COOKIESCream together:3/4 cupshortening1 1/2 cupswhite sugarAdd:3well- beaten eggs Beat well.Add half of sifted dry ingredients to creamed mixture:3 cupsflour3/4 teaspoonsalt1 teaspoonbaking sodaAdd:1 (9oz.) package or jarfinely crumbled mincemeat3 tablespoonswaterBlend well and add:1 cupnutsremainingflour mixtureMix well. Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 10 - 15 minutes.Recipe from Dorothy Davis.MIRACLE PEANUT BUTTER COOKIESCombine and mix well:1 cupextra chunky peanut butter1egg1 cupsugarShape into balls. Flatten and crisscross with fork dipped in sugar. Bake on greased cookie sheet at 375 degrees for 8 – 10 minutes.Recipe from Dorothy Davis.M & M COOKIESCream together:1/2 cupsoft shortening1/2 cupbrown sugar1/4 cupwhite sugarBeat in:1/2 teaspoonvanilla1/4 teaspoonwater1egg Sift remaining dry ingredients together and add to mixture:1 cup plus 2 tablespoonsflour1/2 teaspoonsalt1/2 teaspoonbaking sodaStir in:3/4 cupM&M'sDrop by spoonful onto ungreased cookie sheet.Bake at 375 degrees for 10 - 12 minute. Makes 3 dozen.Recipe from Dorothy Davis.NEIMAN MARCUS COOKIESCream together:2 cupsbutter2 cupssugar2 cupsbrown sugarBeat in:4eggsMix together and add to creamed mixture:5 cupsoatmeal (blend until fine)4 cupsflour1 teaspoonsalt2 teaspoonsbaking powder2 teaspoonssodaMix in:24 ounceschocolate chips1 (8 oz.)Hershey chocolate bar (grated)3 cupschopped nutsForm into balls and bake at 375 degrees for 6 - 10 minutes.Makes about 12 - 16 dozen (depending on size of balls).Recipe from Kathy Cochran.NO-BAKE CHOCOLATE OATMEAL COOKIEBoil together for 1 minute:1/2 cupmilk2 cupssugar3 tablespoonscocoaRemove from fire and add remaining ingredients:1/2 cup peanut butter3 cupsquick oats1 teaspoonvanillaStir well. Drop by teaspoon out onto waxed paper. OPTION: coconut or chopped nuts may be add, if desired.Recipe from a cookbook made by Billy Davis in grade school.PEANUT BUTTER COOKIESBeat thoroughly:1/2 cupsoft shortening1/2 cupwhite sugar1/2 cupbrown sugar1unbeaten egg 1/2 cuppeanut butter1 tablespoonwater1/2 teaspoonvanillaMix together and add to mixture:1 cupflour1/2 teaspoonbaking soda1/4 teaspoonsaltDrop by spoonful onto greased cookie sheet. Press down with fork.Bake at 325 degrees for 15 - 20 minutes.Recipe from Dorothy Davis.PEANUT BUTTER COOKIESMix together:1 (14 oz.) cansweetened condensed milk? cupchunky peanut butter? cupchopped peanutsDrop by teaspoonful on greased and floured cookie sheets. Bake at 375 degrees for 7 – 9 minutes.Recipe from Dorothy Davis.PINEAPPLE COOKIESCream together:1 cupshortening1 cupwhite sugar1 cupbrown sugar2beaten eggsAdd:1 cupdrained crushed pineapple1 teaspoonvanillaSift together and add dry ingredients to mixture:4 cupsflour1/2 teaspoonsalt1/2 teaspoon soda2 teaspoonsbaking powderAdd:1 cup chopped nutsDrop by spoonful onto greased cookie sheet.Bake at 425 degrees for 10 minutes.Recipe from Dorothy Davis.RAINBOW BUTTER CRISPSift together:2 cupsflour? cupsugar? teaspoonsalt2 teaspoonsinstant coffeeCut in:1 cupbutterPress dough together with hands and chill.When ready to bake, pinch off small amounts of dough and shape into small balls.Roll in:1 cupcolored sugar or multicolored candy sprinklesArrange on baking sheets and bake at 300 degrees for 20 minutes. Let cool about 5 minutes before removing from cookie sheets. Cool on racks. Makes about 3 dozen.Recipe from Dorothy Davis.SHORTBREADMix all together (low speed with mixer):2 cupsflour1/2 cupsugar3/4 cup soft butter1 tablespooncream1/2 teaspoonvanillaMix until dough can be formed. Flatten on a greased cookie sheet to form a 10 x 8-inch rectangle. Prick with fork to make 2-inch triangles. DO NOT SEPARATE. Bake at 350 degrees for 20 -25 minutes or until golden brown on edges. Cut along pricked lines.VARIATION:Almond Shortcake - Add 1/2cup finely chopped almonds and 1/2 teaspoon almond extract.Recipe from Donna Strosnider.SKILLET COOKIESMelt in skillet:2 tablespoonsbutterAdd:1 cupfinely cut-up dates1 cupsugar2beaten eggsCook over low heat, stirring constantly until mixture forms a ball in cold water (5 - 8 minutes). Remove from heat and cool slightly. Stir in:3 cupsrice crispies? cupchopped nutsMix well. Form into 3 rolls. Roll in:1 cuppowdered sugarSlice into cookies.Recipe from Donna Pennycuff.SNOWBALLSCombine:1/2 cupshortening2/3 cuplight brown sugar1beaten egg1 1/2 cupsflour1/2 teaspoonsodaDash salt1/2 cupwell-drained pineapple1/2 cupchopped nutsDrop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 12 - 15 minutes.1 bag largemarshmallowsCut in half and place (sticky side down) on warm cookies.Ice with the following then roll in coconut.ICING:Mix together:1 cup milk5 tablespoonsflourHeat over low heat, stirring constantly, forming a paste; cool.Cream together:1 cupsugar1 cupshorteningAdd cooled paste mixture and:1 teaspoonvanilla7 ouncesmarshmallow creamBeat until smooth.Recipe from Edie Brennsteiner.SPICE COOKIESCombine and beat thoroughly:1 boxspice cake mix2eggs? cupoilDrop by teaspoonfuls onto a greased cookie sheet about 3 inches apart. Bake at 375 degrees for 8 – 10 minutes. Remove cookies and cool on rack.Recipe from Dorothy Davis.SWEDISH WEDDING CAKESMix together and shape into small balls.2 tablespoonssugar1 stickbutter1 teaspoonvanilla1 cupflour1 cupchopped nuts Bake at 350 degrees for 15 minutes.Roll in powdered sugar.Recipe from Dorothy Davis.DessertAPPLE DUMPLINGSCombine:1 cup sugar1 cup water1/8 teaspooncinnamon1/8 teaspoonnutmeg2 dropsred food coloringBring to a boil; add:2 tablespoonsbutterSift together:2 cupsflour2 teaspoonsbaking powder1 teaspoonsaltCut in:2/3 cupshorteningAdd:1/2 cup milkStir until moistened. Roll 1/4-inch thick on lightly floured surface. Cut into 6-inch squares.Pare and core:6 applesPlace in center of each pastry square, 1/2 to 1 sliced apple. Sprinkle each apple generously with cinnamon, sugar and a dash of nutmeg. Dot with butter Place 1-inch apart in a greased 11 x 7 x 1 1/2-inch baking dish. Spoon syrup over dumplings. Bake at 375 degrees for 35 minutes.Recipe from Dorothy Davis.APPLE PAN DOWDYPlace in bottom of 9 x 9-inch baking dish or pan:About 6 apples, pared and sliced Sprinkle with:1/3 - 1/2 cupsugar1 - 1 1/2 teaspoonscinnamonDot with:2 tablespoonsbutterSprinkle over apples:1 teaspoonvanillaTOPPING: Mix together with a fork or pastry blender (mixture will be crumbly):1 cupflour3/4 cupsugar1/4 teaspoonsalt1 teaspoonbaking powder1beaten eggSprinkle over apples.Bake at 450 degrees for 30 minutes or until brown.Recipe from Marcelene Davis.BAKED PEACH AND BLUEBERRIES WITH CRISP NUT TOPPINGIn large bowl, combine the following:1 (10 – 12 oz.) pkg.frozen blueberries, thawed,or 2 cups fresh blueberries2 (16 or 20 oz.) pkgs. Frozen sliced peaches, thawed, or (9 cups peeled, pitted and sliced fresh peaches)? cupquick-cooking tapioca (granulated or instant)1/3 – 2/3 cupsugar2 tablespoonsfresh lemon juice2-3 teaspoonsgrated lemon peel (zest of one lemon)? teaspooncardamomPour into a 2? quart baking dish.Sprinkle on top:1 ? cups pecans or walnuts halvesPosition rack in middle of oven. Bake at 400 degrees untilfruit is tender and juices are thick and bubbly, 35 - 45minutes. If nuts get brown before fruit is done, cover dishloosely with aluminum foil.Let cool 10 minutes before serving. Yields 8 servings.Recipe from Jim Taulman.?From Eileen Sgontz?BLACKBERRY (BLUEBERRY) COBBLER(Heat oven to 425)1/2 c. sugar?????? ?????? 1/4 c. milk1 Tbsp. cornstarch??? ?????? 1/4 c. chopped pecans, if desired4 cups fresh or frozen?????????? 1 Tbsp. sugarberries???????? ?????? ?????? 1 Tbsp. margarine or butter, melted2 Tbsp. water1 cup Bisquick baking mixMIX 1/2 CUP SUGAR AND THE CORNSTARCH IN 2 QT. SAUCEPAN; STIR IN BERRIES AND WATER.? HEAT TO BOILING, STIRRING CONSTANTLY:? BOIL AND STIR 1? MINUTE.? POUR INTO UNGREASED 1 1/2 QT. CASSEROLE.STIR REMAINING INGREDIENTS UNTIL SOFT DOUGH FORMS.? DROP DOUGH BY 6 TABLESPOONFULS ONTO HOT BERRY MIXTUREBAKE UNTIL GOLDEN BROWN, ABOUT 15 MIN. BLACKBERRY OR BLUEBERRY MYSTERY CAKE2 c. fresh berries??????????? 1 tsp. baking powderjuice of 1/2 lemon?????????? 1/4 tsp. sale3/4 c. sugar?????? ?????? 1/2 c. sugar3 Tbsp. butter?????????? ?????? 1 Tbsp. corn starch1/2 c. milk???????? ?????? 1/2 tsp. salt1 c. sifted flour???????? ?????? 1 c. boiling waterPLACE BERRIES EVENLY IN BOTTOM OF WELL-GREASED 8x8 INCH BAKING DISH.? SPRINKLE WITH LEMON JUICE.? CREAM SUGAR AND BUTTER TOGETHER; ADD MILK ALTERNATELY WITH FLOUR, BAKING POWDER AND SALT WHICH HAVE BEEN SIFTED TOGETHER.? MIX WELL AND SMOOTH THE BATTER CAREFULLY AND EVENLY OVER BERRIES IN PAN.? COMBINE SUGAR, CORN STARCH AND SALT.? BLEND THOROUGHLY SO CORN STARCH WILL NOT LUMP.? SPRINKLE EVENLY OVER BATTER.? POUR BOILING WATER OVER ALL BUT DO NOT STIR.? BAKE AT 400 F. FOR 45-50 MINUTES.? IF TOP BEGINS TO BROWN TOO MUCH, LOWER HEAT FOR LAST 15 MINUTES. YIELD: 6 to 8 SERVINGS.BLUEBERRY DESSERTMix together and press in bottom of 9 x 13-inch baking dish:24crushed graham crackers1/4 cupbutter1/2 cup sugarBake at 350 degrees about 10 minutes. FILLING2 (8 oz.) packagessoftened cream cheese1 cupsugar2eggsBeat until smooth. Pour on crust. Bake at 350 degrees for 15 minutes. Let cool. Top with:1 (21 oz.) can blueberry pie fillingOPTION: Spread whipped topping on top of blueberries, then sprinkle with crumbs. Recipe from Lita Vance.BREAD PUDDINGCombine and soak for 20 minutes:4 cupsstale bread, crumbled1/4 teaspoonsalt3 cupswarm milkCombine and beat well:3eggs1/2 cupsugar1 teaspoonvanilla1/2 teaspoonnutmegPour mixture over bread and stir gently. Cover with foil, set in pan of hot water and bake at 350 degrees for about 45 minutes.BROWN SUGAR SAUCE:Mix together well:1/2 pound (1 1/8 cups)brown sugar1/4 cupflourAdd:1 cupboiling waterCook until thick. Remove from heat and add:1/4 cupbutter1/2 teaspoonvanillaServe over bread pudding.Recipe from Dorothy Davis.BUTTER PECAN DELIGHTMix together:60ritz crackers1/2 stickmelted oleoReserve 1/2 cup.Mix together:2 (3.4 oz.) packagesfrench vanilla instant pudding1 3/4 cup milkMix in: 1 quartbutter pecan ice creamPour into dish. Top with cool whip. Sprinkle on crumbs.Recipe from Barbie Massie.CHERRY DESSERTBeat to soft peaks:3egg whitesGradually add:1 cupsugarFold in:1 cupsoda cracker crumbs1/2 cupchopped nutsSpread in a 7X11-inch buttered baking dish.Bake at 300 degrees for 30 minutes or until light brown (do not over-bake). Remove from oven and allow to cool.Spread over meringue:1 (9oz.) cartonwhipped toppingSpoon evenly on top:1 (21 oz.) cancherry pie fillingRefrigerate overnight.Recipe from Dorothy Davis.COBBLERMix together and boil 1 minute:3 - 4 cupsfresh or frozen cherries2 - 3 tablespoonscorn starch1 1/2 - 2 cups sugarfew drops red food coloring Pie filling may be used in place of fresh fruit (omit sugar and corn starch).Mix together:1 cupself-rising flour1 cupsugar3/4 cupmilkPour over sweetened fruit. Bake at 350 degrees about 30 minutes or until brown.Recipe from Donna Pennycuff.CRANBERRY GOODYSift together:2 cupssifted flour1 cupsugar3 teaspoonsbaking powder? teaspoonsaltAdd and mix together:1 cup milk, room temperature5 tablespoonsmelted butterStir in:2 cupsraw cranberries, washed and driedBake at 350 degrees in a greased 9 x 9-inch baking pan or bake at 325 degrees in a glass baking dish. Bake for about 40 - 50 minutes.SAUCE:Mix together in saucepan:? cupbutter1 cupsugar? cuphalf & half creamBring to a boil and simmer about 10 minutes. Serve warm over warm cake.Recipe from Hope Wilcoxon.CHOCOLATE ?CLAIR CAKECombine and blend well:3 cupsmilk2 small boxesinstant French vanilla puddingFold in and beat:1 - (9 - 12 oz.) containercool whipLayer graham crackers and ? of mixture in buttered 13 x 9 dish, then add a second layer of crackers and mixture. Top with another layer of PING:Combine in saucepan and boil 2 minutes:? cupmilk2/3 cupcocoa2 cupsugar? teaspoonsaltRemove from heat and add:? stick butter2 teaspoonsvanillaPour cooled topping over last layer of crackers and refrigerate over night.Option: you can use canned icing.Recipe from Jim Taulman.BAKED CUSTARDCombine:3slightly beaten eggs1/4 cupsugar1/4 teaspoonsaltSlowly add:2 cupsscalded milk1/2 teaspoonvanillaPour into six 5-ounce custard cups and sprinkle with nutmeg.Bake in pan of hot water in slow oven at 325 degrees for 30 - 40 minutes. Serve warm or chill and serve.MAPLE CUSTARD:Omit nutmeg and serve with Maple bine:1 cupbrown sugar1 tablespoonflourdashsaltAdd:1/2 cup water1 teaspoon butterCook until thick, stirring constantly. Cool and add a few drops of maple flavoring.Recipe from Dorothy Davis.FUDGY MINT SQUARESIn microwave-safe bowl, melt together:8 tablespoonsbutter (no substitutes)3 squares (1 oz. each)unsweetened chocolate, chopped Cool slightly.In mixing bowl, beat together:2eggs1 ? cupssugar2 teaspoonsvanilla extractBlend in chocolate mixture.Gradually beat in:1 cupall-purpose flourSpread into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 15 – 20 minutes or until top is set.In a mixing bowl, beat together:1 (8 oz.) packagesoftened cream cheese2 tablespoonsbutterGradually beat in:1 cancondensed milk1egg1 teaspoonpeppermint extract4 dropsgreen food coloring (optional)(Continue on next page)Continued from prior page)Bake at 350 degrees for 15 – 20 minutes or until center is almost set. Cool on wire rack.In a heavy saucepan, combine:1 cup (6 oz.)semi-sweet chocolate chips? cupwhipping creamCook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill 2 hours or until set before cutting. Yields about 4 dozen. Recipe from Cora Williams.BAKED FIG PUDDINGBeat until fluffy:1/2 cupsoftened butter2eggs1 cupmolassesStir in:2 cupsfinely chopped figs1/2 teaspoongrated lemon rind1 cupbuttermilkSift before measuring:2 1/2 cupsall-purpose flourResift with:1/2 teaspoonsoda2 teaspoonsbaking powder1 teaspoon salt1 teaspooncinnamon1/2 teaspoonnutmegOPTION:1 teaspoon ginger may be substituted for cinnamon and nutmeg.(Continue on next page)Stir the sifted ingredients into pudding mixture. Bake in a greased 9-inch tube pan at 325 degrees for about 1 hour. Serve hot with:BROWN SUGAR CREAM SAUCE:Place in double boiler over (not in) hot water.3beaten egg yolks3/4 cupcream3/4 teaspoonsalt1/2 cupbrown sugarStir until thick and creamy.Add a little at a time, stirring constantly:3 tablespoonsbutter1 1/2 tablespoonslemon juiceServe hot over warm cake.Recipe from Dorothy Davis.FRUIT COCKTAIL PUDDINGMix together:1 cupflour1 cupsugar1/2 teaspoonsalt1/2 teaspoonbaking sodaAdd:1 (29 oz.) canfruit cocktail (drained)1/2 cupnutsPlace in a 9-inch square greased and floured with:1/3 cupbrown sugar.Bake at 350 degrees for 45 minutes.Recipe from Dorothy Davis.FRUIT PIZZA1 canPillsbury cookie dough (I prefer peanut butter cookie dough)Flatten out on a pizza pan. Bake according to instructions on can. Let cool.Mix together and spread on baked cookie:1 (8 oz.) package cream cheese1/2 cuppowdered sugarArrange fresh or canned fruit on top such as: peaches, kiwi strawberries, cantaloupe, grapes, bananas, honey dew,etc.Recipe from Kandy Rollins and Leslie Wilcoxon.FRUIT COCKTAIL PUDDINGMix together:1 cupflour1 cupsugar1/2 teaspoonsalt1/2 teaspoonsodaAdd:1 #2 1/2 canfruit cocktail (drained)1/2 cupnutsPlace in a 9 inch square greased and floured with:1/3 cup brown sugar.Bake at 350 degrees for 45 minutes.Recipe from Dorothy Davis.FRUIT COBBLERCombine in saucepan:2/3 - 1 cupsugar1 tablespooncorn starchAdd and boil 1 minute, stirring constantly:1 cupwaterAdd:3 cupsfruit (plus any juice that has come from it)Mix together:2 cupsflour2 tablespoonssugar1 tablespoonbaking powder1 teaspoonsaltAdd and mix well:6 tablespoonsshortening1 cupmilkPour a thin layer of batter in bottom of greased baking dish. Pour fruit over batter. Dot with butter and sprinkle with cinnamon. Spoon remaining batter on hot fruit. Bake at 400 degrees for 25 - 30 minutes or until golden brown.Recipe from Caroline Anderson.FRUIT PIZZA1 canPillsbury cookie dough ( I prefer peanut butter)Flatten out on a pizza pan. Bake according to instructions on can. Let cool.Mix together and spread on:1 - 8 ounce package cream cheese1/2 cuppowdered sugarArrange fresh or canned fruit on top such as: peaches, kiwi strawberries, cantaloupe, grapes, bananas, honey dew, etc.Recipe from Kandy Rollins and Leslie Wilcoxon.GLAZED PINEAPPLE SLICESArrange in a large microwave dish:1 (20 oz) can pineapple slices, drainedBrush with:2 tablespoonsbutterSprinkle with:3 tablespoonsbrown sugarMicrowave on high for 1 – 2 minutes or until butter and sugar glaze is bubbly. Serve hot with ham or pork.Recipe from Dorothy Davis.HEAVENLY HAWAIIAN CREAMCombine:1 (15 oz.) candrained pineapple tidbits plus1/4 cup syrup2 cupsminiature marshmallows? cupwell-drained maraschino cherries,quarteredFold in:? pintwhipping cream, whippedSpoon into dessert dishes and chill (use coconut shells to serve in if you wish).Sprinkle with:? cupslivered blanched almonds, toasted1? cupshredded coconutRecipe from Dorothy Davis.ICE CREAM BALLS1 1/2 gallonvanilla ice creamMix together:5 cupscrushed rice checks1 stickmelted butter1 cupbrown sugar1 cupflake coconut1 cupchopped nutsForm ice cream balls (about 2-inches in diameter) and roll in mixture.Makes 24 balls (18 per half gallon).Recipe from Jenny Johnston.ICE CREAM BALLS1 1/2 gallonvanilla ice creamMix together:5 cupscrushed rice checks1 stickmelted butter1 cupbrown sugar1 cupflaked coconut1 cupchopped nutsForm ice cream balls (about 2-inches in diameter) and roll in mixture.Makes 24 balls (18 per half gallon).Recipe from Jenny Johnston.ICE CREAM DESSERTCombine and pat in bottom of 9 x 13 dish:70Ritz crackers, crushed1 stickmelted butterMix with electric mixer.1/2 gallonvanilla ice cream, soft2 (3.4 oz.) packagesinstant vanilla pudding1 1/2 cupsmilkAdd: 1? cupcrushed pineapple, drainedPour over crumb mixture and refrigerate overnight.May be topped with whipped topping.Recipe from Nancy Jones.LEMON DESSERTMix together and pat in 8 x 12 baking dish.1 cupflour1 stickbutter1 cupchopped nutsBake at 350 degrees for 10 - 15 minutes. Let completely cool.Beat together:1 (8 oz.) packagecream cheese1 cuppowdered sugar1 cupwhipped toppingSpread mixture over cool crust.Mix together with electric mixer:2 (3 oz.) boxesinstant lemon pudding3 cupsmilkWhen thick, pour over cream cheese mixture. When chilled and set up, frost with:1 (8 oz.) containerwhipped toppingRecipe from Lita Vance.NO-BAKE BANANA SPLIT2 cupsgraham cracker crumbs 1 stickbutterPat down in a 13 X 9-inch dish.OPTION: Ready-made graham cracker pie crust works well.Cream together:1 (8 oz.) packagecream cheese1 stickbutter1 teaspoon vanilla2 cupspowdered sugarSpread over crumb crust.Cover with:Slicedbananas1 (8 oz.) cancrushed pineapple (drained)1 poundstrawberries (fresh or frozen)Cover with:1 (8 oz.) containerwhipped toppingRecipe from Mary Copas.ORANGE-PINEAPPLE SHERBETCombine and mix:1 (20 oz.)can crushed pineapple, undrained1 (2 liter) bottleorange soda2 (14 oz.) canssweetened, condensed milkFreezeRecipe from Dorothy Davis.ORANGE - PINEAPPLE SHERBETMix together:10 - 12 oz. bottles orange crush soda2 canseagle brand milk1 cancrushed pineapple (drained)Mix in ice cream freezer.Recipe from Dorothy Davis.PEACH BEEHIVESWash, dry, and remove any stem that is present (DO NOT PEEL):4perfect peaches1Plain Pastry recipe (see page 210) Roll pastry out in a long rectangle. Cut lengthwise intonarrow1/2-inch wide strips. Place peach with stem end down. Starting at the top, wrap the strips around the peach, overlapping each row until the peach is completely covered. (We found this easier to do if we twirled the peach while placing the pastry in place.)Place "beehive" in a shallow baking pan and bake in at 375 degrees for 30 - 40 minutes or until lightly browned. Serve while hot and top with:NUTMEG HARD SAUCE:Cream until fluffy:4 tablespoons softened butterMix in thoroughly:1 unbeaten eggStir in:1 teaspoon vanilla1/4 teaspoon nutmegdashsaltGradually beat in:2 cupspowdered sugarPile in a serving bowl and sprinkle with nutmeg.Recipe from Faye Williams.PEACHES & CREAM BREAD PUDDINGCombine the following ingredients:1 loaf (10 oz.)stale French bread, crumbled3 cupsmilk1 cupwhipping cream2 cupssugar8 tablespoonsbutter, melted3eggs2 teaspoonsvanilla? cup raisins? cupcoconut (optional)1 cupchopped pecans1 teaspooncinnamon1 teaspoonnutmegMixture should be very moist, but not soupy. Pour into buttered 9 x 13-inch baking dish.Place over top of mixture:1 cupsliced peachesPlace in non-preheated oven. Bake at 350 degrees for about 1 hour and 15 minutes, until top is golden brown. Serve warm with peach sauce.PEACH SAUCECream together over medium heat until all butter is absorbed.8 tablespoonsbutter1 ? cupspowdered sugarRemove from heat and temper egg yolks with a little of the heated mixture:2egg yolksAdd egg mixture back to remaining sugar mixture. Pour in, stirring constantly:? cuppeach liqueur or peach juice(to taste)Return to low heat and stir constantly until mixture begins to bubble, about 3 minutes. Sauce will thicken as it cools. Serve warm over warm bread pudding.Recipe from Dorothy Davis.SUMMER PEACH DESSERTCombine:1 cuppecans, finely chopped2 cupsflour? cupmelted butterPat in a 9 x 13 pan. Bake for 10 minutes at 350 degrees.Cool.Whip together:3 cupsconfectioner’s sugar1 (8 oz.) packagecream cheeseFold in:1 (12 oz.) containerwhipped toppingSpread on cooled bine:1 cupgranulated sugar3 tablespoonscornstarch1 cupwaterBring to a boil, Cool for several minutes.Add:1 (3 oz.) packagepeach gelatinCook for 2 more minutes. /set aside ? cup glaze, pour rest over cream cheese filling.Mix together:5 cupsfresh peaches, chopped? cup reserved glazeSpread on to of dessert.Recipe from Darlene Leshnoch.PECAN DESSERTMix together:3beaten egg whites1 cupsugar1 teaspoonvanilla22Ritz crackers, crushedSpread in an 8 x 8 greased baking pan at 350 degrees for 25 minutes.Turn off oven and let cool in oven as oven with:1 (8 oz.) containerwhipped topping (or use real whipped cream)Sprinkle with:2 - 3 ouncesshredded chocolateRecipe from Dorothy Davis.RED RASPBERRY COBBLERCombine saucepan:2/3 - 3/4 cupsugar1 tablespooncornstarch1 cup water3 cupsfresh red raspberriesBring to a boil and boil for 1 minute, stirring constantly. Pour into a 1? quart baking dish. Dot with butter. Sprinkle with cinnamon. Drop teaspoons of dough (see below) on top of hot berries.DOUGH:Sift together:1 cupflour1 tablespoonsugar1? teaspoonsbaking powdered? teaspoonsaltCut in:3 tablespoonsshorteningStir in:? cup milkBake at 400 degrees for 25 - 30 minutes.Recipe from Louise Wilcoxon.RICE PUDDINGCombine:2well-beaten eggs1/2 cupsugar1/4 teaspoonsaltSlowly add:2 cupsscalded milkAdd:1 1/4 cupscooked rice1 cupraisins1 teaspoonvanilladashcinnamondashnutmegPour into greased 1-quart casserole. Set in shallow pan; pour hot water into pan 1-inch deep. Bake in a slow oven, 325 degrees for 1 1/2 hours.Makes 4 - 6 servings.Recipe from Dorothy Davis.SCALLOPED PINEAPPLE I Mix together:3eggs (well-beaten) 1 (15 oz.) cancrushed pineapple (drained)1 1/3 cupssugar5 slicesfresh bread (torn up)1 stickmelted butterPlace in ungreased casserole and bake uncovered at 350 degrees for 1 hour.Recipe from Maureen Collins. SCALLOPED PINEAPPLE IIMix together:3/4 stickbutter2 cups sugar2eggsAdd:1 (15 oz.) canpineapple chunks (drained)1/2 cup (little less)pineapple juice8 - 10 slicesday-old bread (cubed)Bake in greased casserole for 30 minutes at 350 degrees.Recipe from Linda Stocker. SCALLOPED RHUBARB Cook together till mushy:4 cupsrhubarb1 cupsugarPour into buttered casserole.Add: 5 slicescubed bread or dinner rollsMix and sprinkle with:1 teaspooncinnamon1/2 cupsugarDrizzle with:1/2 cupmelted butterBake at 350 degrees for 30 minutes until toasted.Recipe from Beverly Soult.STEVEN'S ICE CREAM DELIGHT1 (8-oz.) can of crescent dinner rollsSugar1 jar Raspberry Melba Sauce (or see below)1 (12-oz.) pkg. frozen raspberries, thawed and mashed1 C. white chocolate chipsVanilla ice cream1 jar Hershey's shell toppingChocolate mint for garnishFresh raspberries for garnishHeat oven to 375o. Open rolls and place them in a muffin pan with the long tip draped outside the pan. Shape the roll to the muffin pan so that when baked it will form a scoop. Place one tablespoon of Melba Sauce in the well of each roll. Sprinkle the rolls with sugar.While rolls bake, decorate dessert plates with just enough of the mashed raspberries to cover the bottom of a dessert plate. Melt chocolate in a microwave oven for 1 minute or until smooth. Drop chocolate around the top of the raspberry sauce. Drag a toothpick through the middle of the drops to form either lines or heart shapes in the raspberry sauce.Place a browned roll in the center of each plate. Place a scoop of ice cream in the middle of each roll. Drizzle shell topping over the dessert. Garnish with mint and two or three fresh raspberries. Yield: 8 servings.Melba Sauce:If you cannot find Melba Sauce in the store, use the following:1/4 C. red currant jelly (melt in sauce pan over low heat, stirring constantly)1 (12-oz.) pkg. frozen raspberries, thawed. 2 T. cornstarch (mix with 1 T. cold water until smooth and add to berry mixture)Mix together the jelly and raspberries. Pour into a blender and pulverize and then strain through a sieve to remove seeds.Return to the saucepan and heat. Add cornstarch mixture and cook until thick. Cool.SUMMER DELIGHTMix together:1 1/2 cupsflour11/2 sticksbutter1/2 cupchopped nutsPress into baking dish. Bake for 20 minutes at 350 degrees.Cream together:1 (8 oz.) packagecream cheese1 cuppowdered sugarFold in:1/2 (9 oz.) containerwhipped toppingMix: 2 (3.4 oz) packagesinstant lemon or chocolate pudding3 cupsmilkLayer cream cheese mixture, lemon pudding, and whipped topping on top of crust.Recipe from Pat Davidson.TIRAMISU TOFFEE TRIFLE PIE? 1 1/2 T. instant coffee granules ? 3/4 C. warm water ? 1 (10.75-oz) frozen pound cake, thawed ? 1 (8-oz.) pkg. mascarpone or cream cheese, softened ? ? C. powdered sugar ? ? C. chocolate syrup ? 1 (12-oz. pkg.) container frozen whipped topping, thawed and divided ? 2 (1.4-oz) English toffee candy bars, coarsely choppedStir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.Cut cake into 14 slices. Cut each slice in half diagonally, place triangles in bottom and up sides of a 9-inch deep-dish pie plate. Drizzle coffee mixture over cake.Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 ? cups whipped topping, and beat until light and fluffy.Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours. Yield: 8 to 10 servings. Recipe from Jim Taulman.VANILLA ICE CREAMFreeze in 6 quart ice cream freezer according to freezer directions:4 quartshalf & half3 cupssugar4 - 8 teaspoonsvanilla4 dashessaltRecipe from Caroline Anderson.NONFAT YOGURTCombine and heat until almost boiling (dissolve dry milk thoroughly):1 quart nonfat milk or1/3 cupnonfat dry milkPour into glass, crockery, or stainless steel. Allow to cool to room temperature.Add:2 tablespoons lowfat yogurt or nonfat yogurt made from previous batchPut into container inside larger vessel filled with warm water and cover with towel. Set in oven overnight that's been preheated to 150 degrees, then turn off and leave oven light on. On gas stove, pilot light is sufficient.Recipe from Lori Davis.’NONFAT YOGURTPut in saucepan and heat until almost boiling: 1 quart nonfat milk Pour into glass, crockery, or stainless steel bowl. Allow to cool to room temperature.Add:2 tablespoons low fat yogurt or nonfat yogurt made from previous batchPut into container inside larger vessel filled with warm water and cover with towel. Set overnight in oven that's been preheated to 150 degrees, then turn off and leave oven light on. On gas stove, pilot light is sufficient.Recipe from Lori Davis.FrostingBAKERY ICINGBeat with mixer until blended:2 poundpowdered sugar1/2 cupshortening1 teaspoon vanillalittlemilk (just a tablespoon at time; until icing is spreadable)Ices one 3-layer cake.Recipe from Peggy Lasley.CHOCOLATE FROSTINGMix together and bring to a boil:1/2 cupbutter4 tablespoonscocoa6 tablespoonsmilkRemove from heat and add:1 poundpowdered sugar1 teaspoon vanillaOPTION:1 cupnutsBeat well and spread on cake as soon as it comes out of oven.Recipe from Mary Jo Skillings.CARAMEL ICINGMelt in saucepan and cook 2 minutes on low heat stirring constantly:1/2 cupbutter1 cuplight brown sugar1/4 teaspoonsaltAdd:1/4 cupmilkStir until boils. Remove from heat and beat in: 2 1/2 cupspowdered sugar. Add:1/2 teaspoon vanillaSpread on cake or thin a little more with milk and drizzle over cake.Recipe from Dorothy Davis.CHOCOLATE FROSTINGMix together andbring to a boil:1/2 cupbutter4 tablespoonscocoa6 tablespoonsmilkRemove fron heat and add:1 poundpowdered sugar1 teaspoon vanillaOPTION:1 cupnutsBeat well and spread on cake as soon as it comes out of oven.Recipe from Mary Jo Skillings.DECORATING ICINGPlace all ingredients in a bowl and beat:2 poundspowdered sugar1 largeegg white1 cupshortening1 teaspoonvanillaRecipe from Peggy Lasley.MuffinsDATE CITRUS MUFFINSBeat together for 1 minute:1/3 cuphoney? cupbutterBeat in:1eggBeat in:1 (8 oz.) cancrushed pineapple, undrained1 tablespoonorange zestCombine:1 cupall-purpose flour1 cupwhole wheat flour1? teaspoonsbaking powder? teaspoonsalt? teaspoonground nutmegAdd to flour mixture:1 cupchopped dates? cupchopped almonds, toastedStir into pineapple mixture until just blended. Spoon batter into greased muffin pans. Bake at 375 degrees for 25 minutes. Turn out onto rack to cool. Makes 12 muffins.Recipe from Dorothy Davis.FRUIT MUFFINSMix together:1 cupall-purpose flour1/2 cupquick oats1 teaspoonbaking powder1 teaspoonground cinnamon1 /4 teaspoonsaltMix together until smooth:1egg? cuppacked dark brown sugarStir into egg and sugar mixture:? cupbutter, melted1 teaspoonvanilla extractStir in:? cupdiced unpeeled tart apple? cup fresh or frozen cranberries? cup raisinsPour over dry ingredients. Fold in just until dry ingredients are moistened. Spoon batter into greased muffin cups or foil cups. Bake at 350 degrees for 20 - 25 minutes, or until browned and firm to touch. Turn out onto a rack. Let cool. Store 1 - 2 days in a plastic bag or airtight container before reheating and serving. Do not freeze. Yields 12 regular muffins.Recipe from Dorothy Davis.MAGIC MARSHMALLOW CRESCENT PUFFSSeparate dough into 16 triangles:2 (8 oz.) cansPillsbury Quick Crescent Dinner RollsCount out:16marshmallowsDip in:1/4 cupmelted butterCombine together and roll marshmallows in:? cupsugar1 teaspooncinnamonWrap a dough triangle around each marshmallow, completely covering the marshmallow and squeezing edges of dough tightly to seal. Dip in melted butter and place buttered side down in deep muffin cups. (Place on foil or a cookie sheet to guard against spill-overs in oven.) Bake at 375 degrees for 10 to 15 minutes until golden brown. Immediately remove from pans and drizzle with glaze.GLAZE:Combine:? cuppowdered sugar? teaspoonvanilla2 - 3 tablespoonsmilk (make the glaze thin enough to drizzle)Drizzle glaze over puffs. Sprinkle with:? cupchopped nutsServe warm or cold.Recipe from Phyllis Reed.PUMPKIN MUFFINSSift together:1 cupwhite flour1 cupyellow cornmeal2 tablespoonsbaking powder2 teaspoonsaltBeat thoroughly:3eggsAdd:1 cupcooked or canned pumpkin? cup honey? cuplight molasses2 cupsbuttermilkCombine with dry ingredients and mix well.Stir in:1 stickunsalted butter, meltedGrease muffin tins and fill two-thirds with batter. Bake for about 20 minutes at 425 degrees, or until golden brown. Let cool on wire racks. Makes about 2? dozen.Recipe from Dorothy Davis.PUMPKIN MUFFINS IIBeat slightly:4eggsAdd and beat thoroughly:2 cupswhite sugar1 ? cupsoil1 small canpumpkinAdd dry ingredients and mix until smooth:3 cupsflour1 tablespooncinnamon2 teaspoonsbaking powder2 teaspoonsbaking soda1 teaspoonsaltStir in:2 cupsraisinsFill greased muffin cups 2/3 full and sprinkle tops with brownsugar. Bake at 375 degrees for 15-20 minutes.Recipe from Dorothy Davis.YEAST MUFFINSMix together:1 packagedry yeast2 cupsvery warm waterCream together:? cupmelted butter? cupsugarAdd:1beaten eggAdd yeast and water to creamed mixture.Add;4 cupsself-rising flourStir well. Refrigerate in air-tight container over night. To bake, stir down, fill muffin tins 2/3 full and bake at 350 degrees for 20 minutes.Recipe from Phyllis Reed.PIESPiesSOUR CREAM APPLE PIE1 recipePlain PastryIn a large bowl, mix:2 beaten eggs1 cupsour creamStir in the following and mix well: 1 cup sugar2 tablespoons flour1 teaspoonvanilla1/4 teaspoonsaltStir in:3 cupspeeled, chopped applesPour into pie shell.Bake at 375 degrees for 15 minutes.Meanwhile, combine:3 tablespoonsmelted oleo1/4 cuppacked brown sugar4 tablespoonsflourSprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate. Yields 8 servings.Recipe from Wanda Earnest. APPLE CRUMB PIE1 recipePlain Pastry (see page 210)Pare apples; cut in eighths and arrange in a 9-inch pastry-lined pie pan.4 large tart applesMix together:1/2 cupsugar1 teaspooncinnamonSprinkle over apples.Sift together:1/2 cupsugar3/4 cup flourCut in until crumbly:1/3 cup butterSprinkle over apples. Bake at 400 degrees for 40 - 50 minutes.Recipe from Dorothy Davis.BUTTERMILK PIEBeat together well (works well in blender):3eggs, well beaten1? - 2 cupssugar? cupflour1 stickbutterAdd and beat well:1 teaspoonvanilla1 teaspoonnutmeg1 cupbuttermilkPour into:19-inch unbaked pie shell Bake at 350 degrees for 55 minutes or until the middle is firm.OPTION:Add:? cup coconut (omit nutmeg)Recipe from Jaunita LeMaster.CHERRY LATTICE PIEThaw completely in strainer set in bowl to reserve juice:2 (16 oz.) packagesfrozen, no-sugar-added, cherriesMix together:42 packagesEqual sweetener (or 1 3/4 cups)4 teaspoonsflour4 teaspoonscornstarch1/4 teaspoonground nutmegStir in:? cupcherry juiceHeat to boiling, stirring constantly. Remove from heat and stir in cherries.Add:5 -7 dropsfood coloringPlace in prepared pie crust and make lattice strips of crust on top. Bake at 425 degrees until browned, 35 - 40 minutes. Cool on rack.Recipe from Dorothy Davis.CHOCOLATE PEANUT BUTTER PIEMix well:1 (14 oz.) jarchocolate peanut butter1 cuppowdered sugar11/2 (8 oz.) packagessoftened cream cheeseBlend in:1 (12 oz.) cartonwhipped toppingPour into:2 (9-inch)ready-made Oreo pie crustBlend together:1 (8 oz.) cartonwhipped topping1/2 cupchocolate cookie crumbsSpread on top of cream mixture.Option: Sprinkle chocolate curls on top of whipped topping instead of mixing cookie crumbs in the whipped topping.Recipe by Dorothy Davis.CHOCOLATE PECAN PIE1 (9-inch)unbaked pie shellBlend well in blender:3eggs1/3 cupsugar? cupdark corn syrup2 tablespoonsmelted butter1 teaspoonpure vanillaAdd:1? cupspecansBlend just enough to chop nuts coarsely. Pour into pie shell. Bake at 350 degrees for 50 – 60 minutes.Recipe from Dorothy Davis.CRANBERRY MINCE PIE1 pastry recipe for2 - crust pie (9 - 10-inch)In medium saucepan, combine:2/3 cupsugar2 tablespoons cornstarchAdd and bring to a boil:2/3 cupwaterAdd:1? cupsfresh cranberries, rinsed and drainedReduce heat; simmer 5 - 10 minutes, stirring occasionally. Put in pie crust:1 (27 oz.) jar None Such, Ready- to-Use Mincemeat (Regular or Brandy & Rum)Top with cooked cranberries. Cover with top crust, cut slits near center. Seal and flute edges. Bake 30 minutes or until golden. Cool. Garnish as desired.Recipe from Dorothy Davis.CREAM PIE1 recipePlain Pastry (see page210)Mix together:1/3 cupflour (or 1/4 cup cornstarch)2/3 cup sugar1/4 teaspoonsaltGradually add:2 cupsscalded milkCook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat.Add small amount of mixture to:3slightly beaten egg yolks (save egg whites for meringue)Stir into remaining hot mixture and cook 1 minute, stirring constantly.Add:2 tablespoonsbutter1/2 teaspoonvanillaCool slightly. Pour into baked pastry shell. Cool. Cover with meringue. (See page 209.)Recipe from Dorothy Davis.CREAM PIE VARIATIONSBANANA:Slice 3 bananas in pie shell; add filling.CHOCOLATE:Increase sugar to 1 cup: melt 2 1-ounce squares unsweetened chocolate in scalded milk (or you can substitute 6 tablespoons cocoa plus 1 tablespoon oleo).COCONUT:Add 1 cup moist, shredded coconut to filling. Sprinkle 1/2 cup coconut over the meringue before browningPEANUT BUTTER:Mix together until crumbly:1/2 cupchunky peanut butter3/4 cuppowdered sugarCover bottom of baked pie shell with mixture. Save a little to sprinkle on top of meringue (before baking). Recipe from Dorothy Davis.PIE CRUST Place in plastic bowl with leak-proof lid:2 cupsflour1 teaspoonsalt2/3 cupshorteningShake until pieces are the size of small peas.Add:5 - 7 tablespoonsice waterTwirl bowl around until dough forms ball. Divide dough in half. Roll each ball on lightly floured surface from center to edge. Makes enough for a double crusted pie. Recipe from Lori Davis.FlAKY PIE CRUST Blend with pastry fork:2? cupsflour1 teaspoonsalt1 cupshorteningCombine and add to flour mixture:1/3 cupmilk1 teaspoonvinegarMix lightly (without kneading). Divide dough in half. Roll each ball on lightly floured surface from center to edge. Recipe from Judy Corman.FROSTY FUDGE PIEBlend together:2 cupssugar10 tablespoonscocoaAdd to:4well-beaten eggs1 teaspoonvanillaMix well and stir in:1 cupchopped nuts Pour into:19-inch unbaked pie shellBake at 350 degrees for 40 minutes. Do not overbake. Filling should not crack in glass pie plate. Pie is very rich and should be served in small portions. Serve ala mode.Recipe from Dorothy Davis.FlAKY PIE CRUST Blend with pastry fork:2? cupsflour1 teaspoonsalt1 cupshorteningCombine and add to flour mixture:1/3 cupmilk1 teaspoonvinegarMix lightly (without kneading). Divide dough in half. Roll each ball on lightly floured surface from center to edge. Recipe from Judy Corman.FUDGE PECAN PIEMix together:? cupsugar1/3 cupunsweetened cocoa1/3 cupflour? teaspoonsaltAdd and beat together at medium speed for 30 seconds:3eggs1? cuplight corn syrup3 tablespoonsmelted butter1? teaspoonsvanillaStir in:? cupchopped pecansPour into:19-inch unbaked pie shellArrange on top of pie:? cuppecan halvesBake at 350 degrees for 1 hour. Cool. For full flavor, cover and let stand for a day before serving.Recipe from Dorothy Davis.IMPOSSIBLE PIE Pour following ingredients in blender and blend:1/2 cup Bisquick1/2 cupsugar4eggs2 cupsmilk1 cupflaked coconut1 teaspoonvanilla3 tablespoonsbutterPour into 9-inch buttered pie pan. Bake until custard sets; about 25 - 30 minutes at 400 degrees. Serve warm or chilled.Recipe from Sunny EdensJAPANESE FRUIT PIE Combine in mixer or blender:2beaten eggs1 cupsugar1 stickbutter, softenedpinchsalt1 teaspoonvinegarFold in:1/2 cupcoconut1/2 cupraisins1/2 cupchopped pecansPlace in:1 (9-inch)unbaked pie shell (see page 210)Bake at 325 degrees for about 40 minutes. If crust gets too brown before center sets, cover with foil.Recipe from Kathy Cochran.KENTUCKY DERBY PIE Combine in mixer or blender:2eggs, slightly beaten1/2 cupmelted butter1 cupsugar1/2 cupflour1 teaspoonvanillaFold in:3/4 cupEnglish walnuts3/4 cupchocolate chipsPlace in:1unbaked (9-inch) pie shell (see page 210)Bake at 350 degrees for about 30 minutes.Recipe from Kathy Cochran.OLD-TIME LEMON PIEFor a 9-inch pie:1 recipePlain Pastry (see page 210)Combine:1 1/3 cups sugar1 1/4 cupswater2 tablespoonsbutterHeat until sugar dissolves.Blend:1/3 cupcornstarch1/2 cupcold waterAdd to hot mixture; cook slowly until clear, about 8 minutes.Beat together:4egg yolks (set aside egg whites for meringue)3 tablespoonsmilkSlowly stir into cornstarch mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add:1/2 cuplemon juiceCool. Pour into cooled baked pie shell. Top with meringue(see page 209).Recipe from Dorothy Davis.LEMON CHESS PIE Combine and toss lightly:2 cupssugar1 tablespoonflour1 tablespoonwhite or yellow cornmealAdd:4eggs1/4 cupmilk1/4 cup melted butter2 - 4 tablespoonsgrated lemon rind1/4 cup lemon juiceBeat until smooth and well blended. Pour into a 9-inch unbaked pie shell. (See page 210.) (Mixes well in blender.)Bake at 350 degrees for 35 - 40 minutes or until golden brown. Recipe from Jane Henderson.SHAKER LEMON PIE1 recipePlain Pastry (see page 210)Combine:2 largelemons (sliced very thin)2 cups sugarLet stand at least 2 hours, preferably overnight, blending occasionally.Add and mix well:4eggs, well-beatenPlace into a 9-inch pie shell, arranging lemon slices evenly. Cut slits in top crust and place on top of lemon mixture. Bake at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for about 20 minutes or until knife inserted in center through one of the slits comes out clean.Cool before serving.Recipe from Dorothy Davis.MERINGUEBeat:3egg whites at room temperatureWhen egg whites are fluffy. Add (1 tablespoon at a time):6 tablespoonssugarThe meringue is ready for the pie when the sugar has dissolved and the meringue is stiff enough to hold a point.Add (if desired) Beat only enough to blend:? teaspoonflavoringMakes enough for a 9 inch pie.Recipe from Dorothy Davis.FOOLPROOF MERINGUE(Be sure pie filling is cool before applying meringue.)Blend together:1 tablespooncornstarch2 tablespoonscold waterAdd to:1/2 cupboiling waterCook until clear and thick. Remove from heat.Beat until foamy:3egg whites at room temperatureAdd gradually:6 tablespoonssugarBeat until stiff but not dry. Add corn starch mixture. Beat at high speed until thick.Add:1/2 teaspoonvanilladashsaltSpread on pie filling, bringing meringue all the way to the crust. Bake at 350 degrees until golden (about 20 minutes).Recipe from Dorothy Davis.MILLIONAIRE PIE2ready-made graham cracker pie crustMix together:1 (9 oz.) containerwhipped topping1 (14 oz.) cansweetened condensed milk1 (15 oz.) cancrushed pineapple, drained1/2 cupchopped pecans1/3 cuplemon juicePut in crust. Chill. Keep refrigerated.Recipe from Linda Elliot.MILLIONAIRE PIE2ready-made graham cracker pie crustMix together:1 (9 oz.) containerwhipped topping1 (14 oz.) cansweetened condensed milk1 (15 oz.) cancrushed pineapple, drained1/2 cupchopped pecans1/3 cuplemon juicePut in crust. Chill. Keep refrigerated.Recipe from Linda Elliot.MINT PIECrush in a plastic bag:15Girl Scout Mint CookiesFold together:3stiffly beaten egg whites? cupsugarFold the crushed cookies into the egg white mixture.Add:? cupchopped pecansPour into greased pie pan. Bake at 325 degrees for 35 minutes. Chill and serve with whipped cream or whipped topping. Recipe from Kathy Cochran.MOCK APPLE PIE Place in 1 unbaked pie shell (see page 210):36Ritz crackers (crushed)Boil gently for 15 minutes:2 cups water2 cups sugar2 teaspoonscream of tartarAdd:2 tablespoonsgrated lemon rind1 teaspoonvanillaLet cool and pour over crackers.Dot with butter, sprinkle with cinnamon. Top with crust. Bake at 425 degrees for 30 - 35 minutes.MOCK PECAN PIE Combine:2beaten eggs2/3 cupbutter(softened)2/3 cupsugar2/3 cup white corn syrup2/3 cupregular uncooked oats1/4 teaspoonsalt1 teaspoonvanilla Pour into:1unbaked pie shell (see page 210)Bake at 350 degrees for 1 hour.Recipes from Dorothy Davis.PLAIN PASTRYSift together:2 cupsflour1 teaspoonsaltCut in:2/3 cupshorteningBlend with pastry-blender or blending fork till pieces are the size of small peas.Add a tablespoon at a time:6 - 7 tablespoonswaterGently mix with fork covering dry part with each tablespoon of water. When all is moistened, gather half of it up in your hands to form a ball. (Makes enough for a double crusted pie.) Flatten slightly and roll out on a lightly floured surface. (Avoid kneading; this will keep the crust more tender.)When using for a pie calling for a baked pie crust, bake at 450 degrees for 12 - 15 minutes.Recipe from Dorothy Davis.PEANUT BUTTER PIE1 recipePlain Pastry (Baked)Mix together:1/3 cupflour (or 1/4 cup cornstarch)2/3 cup sugar1/4 teaspoonsaltGradually add:2 cupsscalded milkCook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat.Add small amount of mixture to:3slightly beaten egg yolks (save egg whites for meringue)Stir into remaining hot mixture and cook 1 minute, stirring constantly.Add:2 tablespoonsbutter1/2 teaspoonvanillaCool slightly. Pour into baked pastry shell. Cool. Cover with meringue.PEANUT BUTTER:Mix together until crumbly:1/2 cupchunky peanut butter3/4 cuppowdered sugarCover bottom of baked pie shell with mixture. Save a little to sprinkle on top of meringue (before baking). Recipe from Dorothy Davis.FROZEN PEANUT BUTTER PIE2 (9-inch)ready-made graham cracker pie crustMix well:1/3 cupcrunchy peanut butter2 cupspowdered sugar1 (8 oz.) packagesoftened cream cheeseGradually add:1 cup milkBlend in:1 (8 oz.) cartonwhipped toppingPour into pie shells and freeze for 4 hours before serving. Always store in freezer. Keeps well.Recipe from Lita Vance.BLENDER PECAN PIE 1 (9-inch)unbaked pie shell (see page 210)Blend well in blender:2eggs2/3 cupsugar1/2 teaspoonsalt1/2 cuplight corn syrup2 tablespoonsmelted butter1 teaspoonvanillaAdd:1 cuppecansBlend just enough to chop nuts coarsely. Pour into pie shell. Arrange on top of batter:12pecan halvesBake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until top is lightly browned and the middle is set; about 30 minutes.Recipe from Lois Talbert.SOUTHERN PECAN PIECream together:1/3 cupsoften butter? cupbrown sugarBlend in:1 cuplight corn syrup1 teaspoonvanillaMix thoroughly (but do not beat)3slightly beaten eggsAdd:1 cuppecansPour into:1unbaked pastry crustArrange on top:12pecan halvesBake at 450 degrees for 10 minutes, decrease the heat to 350 degrees and bake for 25 minutes more or until middle of pie is set.Recipe from Sally Reich.PINA COLADA PIECombine in blender at medium speed for thirty seconds:1 (8 oz.) packagecream cheese, softened4 tablespoonssugar1/3 cupmilk2 tablespoonsrum (optional)1 (8 oz.) cancrushed pineapple, drained1 1/3 cupflaked coconutFold in:1 (8 oz.) container frozen whipped topping, thawedSpoon into:1 (8 or 9-inch)graham cracker crustSprinkle with (if desired):1/4-1/3 cuptoasted coconutFreeze about 4 hours. Let stand at room temperature for about five minutes before serving. Recipe from Dorothy Davis.PUMPKIN PIE Combine:4beaten eggs1 (29 oz.) canpumpkinMix together and add to pumpkin:1 1/2 cupssugar1 teaspoonsalt2 teaspoonscinnamon1 teaspoonginger1 teaspoonclovesAdd:2 (12 oz.) cans evaporated milkPour into 2 unbaked pie shells (see page 210).Bake at 425 degrees for 15 minutes then 350 degrees for 45 minutes.Recipe from Dorothy Davis.RHUBARB PIE Chop into unbaked pie shell:4 cupscut-up rhubarbMix together:2 cupssugar3 heaping tablespoonscornstarch3eggsPour over rhubarb and dot with butter.Bake at 400 degrees for 10 minutes then 350 degrees for 50 minutes.Recipe from Hope Wilcoxon.STRAWBERRY PIE Line a baked, cooled pastry shell with:1 quartfresh strawberries (washed and drained) (reserve 1 cup for glaze)Simmer:1 cupreserved berries3/4 cup waterCombine:3 tablespoonscornstarch1 cupsugarAdd to cooked berries and cook until syrup is thick and clear, stirring constantly.Add:1 teaspoonlemon juiceCool slightly. Pour over berries in pastry shell. Chill and serve with whipped cream.Recipe from Dorothy Davis.STRAWBERRY PARFAIT PIE 1 (16 oz.) packagefrozen strawberriesThaw and drain berries (saving juice). Add water to juice to make 1 1/4 cups.Heat juice and add:1 (3 oz.) packagestrawberry gelatinStir until dissolved.Add:1 pintvanilla ice creamStir until ice cream melts. Fold in berries. Pour into a graham cracker crust. Refrigerate until thick. Makes 1 pie.Recipe from Dorothy Davis.TURTLE PIEIn small heavy saucepan, over low heat, melt together:12caramels, unwrapped1/3 cup (of 14 oz.) cansweetened condensed milkSpread evenly on bottom of:1 (9-inch)baked pastry shellIn medium saucepan, over low heat, melt together:2 (1 oz.) squaresunsweetened chocolate? cupbutterIn large mixer bowl, beat together:2eggs(14 oz.) can(remainder of) sweetened condensed milk2 tablespoonswater1 teaspoonvanilla extractDashsaltAdd chocolate mixture and mix well. Pour into pastry shell. Top with:? cupchopped pecansBake at 325 degrees for 35 minutes or until center is set. Cool. Chill. Refrigerate leftovers. Recipe from Dorothy Davis.TartsAPPLE CUSTARD TART1 recipePlain Pastry (see page 210)Bake pastry shell at 375 degrees for 15 minutes.In a large bowl, mix:1 beaten egg11/2 cupssour cream1 (14 oz.) cansweetened condensed milk1/4 cupfrozen apple juice concentrate, thawed11/2 teaspoonsvanilla1/4 teaspoonsalt1/4 teaspoonground cinnamonPour into prepared pastry shell and bake 30 minutes or until set. Cool.In skillet, cook together until tender and crisp, then arrange on top of pie:2 medium (2 cups)all-purpose apples, pared and cored, thinly sliced1 tablespoonbutterAPPLE CINNAMON GLAZE:In small sauce pan combine:1/4 cupfrozen apple juice concentrate, thawed1 teaspoon cornstarch1/4 teaspoonground cinnamon Mix well and cook over low heat until thickened. Drizzle over apples.Recipe from Wanda Earnest.CHEESE CAKE TARTSPlace foil cup cake holders in muffin tin. Put a vanilla wafer in holder.Mix well for 5 minutes:2 (8 oz.) packagescream cheese2eggs1/2 cupsugar2 teaspoonsvanillaBake at 350 degrees for 15 minutes. Top with 2 or 3 cherries from cherry pie filling after baked and cooled. Makes 20.Recipe from Leslie Wilcoxon.PECAN TARTSPASTRY:Mix together:1 cupsoftened butter2 (3 oz.) packagessoftened cream cheeseBlend in half at a time:2 1/2 cupsflour1/2 teaspoonsaltShape pastry into 2 (2-inch) rolls. Wrap in wax paper and chill over night. Slice pastry into 36 portions and press into small muffin pans (cups measure 1 3/4-inches across).FILLING:Mix together:1 cupbrown sugar1/2 cuplight corn syrup1/4 teaspoonsalt2eggs, slightly beaten2 tablespoonsmelted butter1/2 teaspoonvanillaFold in:1 1/2 cupschopped pecansSpoon into shells. Bake at 350 degrees for 15 - 20 minutes. Recipe from Caroline Anderson.VegetablesBAKED BEANSSauté:1 tablespoonbutter3/4 cupchopped onionsMix together with onions:2 (20 oz.) canspork & beans1/4 cupwhite sugar1/3 cuppancake syrupLay on top:5 stripsbaconBake at 400 degrees for 45 minutes, uncovered.Recipe from Sheri Davis.BEETS1 regular size canbeetsRemove beets from juice.Add to juice:2 tablespoonssugar1 1/2 tablespoonscorn starch1/4 teaspoonsalt1/4 cup vinegarHeat and stir until thickened, then add beets.Recipe from Caroline Caulley.BROCCOLI CASSEROLEMix together:2 - 10 ounce packagesbroccoli1 cancream of mushroom soup3/4 cupsour cream1 cupdiced celery1 teaspoonsalt1/4 - 1/2 cupcheddar cheese2 ouncespimento1/2 teaspoonpepperBake in greased casserole at 350 degrees for 20 - 25 minutes. Recipe from Donna Pennycuff.BROCCOLI LOAF SUPREMESauté together about 3 minutes and set aside:3 tablespoonsbutter3/4 cup chopped onionCombine:4 slightly beaten eggs1 cup milk2 teaspoonsdry mustard1 teaspoon salt1/4 teaspoongarlic powder1/4 teaspoonpepper2 - 10 ounce packagesfrozen broccoli (thawed and well drained)1/2 cupdry bread cubes1 cupshredded cheddar cheeseAdd the sautéed onions.Spoon mixture into a well-buttered 9 x 5-inch loaf pan. Place loaf in shallow baking pan on oven rack; pour 2-inches of hot water into the larger pan. Bake until knife inserted in center comes out clean, about 1 hour.Remove loaf from pan of water and let stand 10 minutes. Unmold onto serving platter. Top with cheese sauce (see page 102) and garnish with 1 sliced hard boiled egg.Recipe from Dorothy Davis.CABBAGE CASSEROLERepeat layers of:1 headcabbage, cut up, cooked, drained1 (10 ? oz.) cancream of chicken soup1 cupshredded cheddar cheeseBake at 350 degrees for 30 minutesRecipe from Dorothy Davis.CABBAGE PLATECombine:3 cupscoarsely chopped cabbage2 cupssliced carrots1 cupsliced celery1 cupchopped onion1 tablespoon sugar1 ? teaspoonssalt? cupsalad oil? cup waterBring to a boil and simmer 10 - 15 minutes until just tender.Recipe from Dorothy Davis.CORN PUDDING Mix together:1 (15 oz. ) cancream style corn2beaten eggs2 tablespoonssugar1/2 cup milk6crackers (crushed)1/2 cupchopped green pepperPour into greased baking dish.Sprinkle with grated Parmesan cheese and top with butter. Bake at 350 degrees about 30 to 45 minutes or until firm.Recipe from Katherine Boling.CRUMB TOPPING FOR VEGETABLESMix together:1 cupBisquick? cupparmesan cheeseSpread out on ungreased cookie sheet. Drizzle over top:2 tablespoonsmelted butterBake at 400 degrees for about 10 minutes. Cool. Sprinkle over most any cooked vegetables. Recipe from Dorothy Davis.CUSHAWPeel a ripe cushaw and cut it into good-sized pieces. Sprinkle it with a mixture of brown sugar and granulated sugar. Dot with butter and bake in a buttered baking dish at 375 degrees until tender, approximately 30-45 minutes.Recipe from Dorothy Davis.DIRTY RICEMix together:1/2 stickmelted butter1 (10 oz.) canFrench onion soup1 (11 oz.) canbroth boullion or beef broth1 cupuncooked rice1 (7 oz.) candrained mushroomsCover and bake 1 hour at 350 degrees.Recipe from Corby Kay Church.GREEN BEANS WITH MUSHROOMSPour liquid from:2 - 16 ounce cangreen beansPlace in baking dish.Add:1 cancream of mushroom soupThe last 10 minutes of baking top with:1 can French Fried Onion RingsBake in oven at 350 degrees for about 30 minutes.Recipe from Dorothy Davis.HERBED GREEN BEANS WITH ALMONDSPour liquid from:1 (16 oz.) cangreen beansBoil down to about 1/3 volume. Add beans and cook 10 - 15 minutes or until most of liquid has evaporated and beans are tender but still crisp.Meanwhile combine in small bowl:1/2 teaspoonbasil1/2 teaspoonmarjoram1/2 teaspoonchervil1 tablespoonfreshly-snipped parsley2 teaspoonsfreshly-chopped chives (or 1 teaspoon dried chives)1/8 teaspoonthymeSauté:1 smallonion, chopped1 clovegarlic, minced1 tablespoonoilAdd herbs toward the end. When flavors are mixed, add:1/4 cupslivered almondsAdd cooked beans to herb mixture; season with freshly ground pepper to taste. Toss lightly and serve.Recipe from Jim Taulman.HOT COTTAGE POTATO SALAD Mix together:10 white potatoes; boiled, cooled, peeled, and diced1 largefinely chopped onion1 tablespoondried parsley1diced green pepper1 (4 oz.) jarpimento4bread slices (cubed)8 ouncesVelveeta cheese (cubed)1 cupmelted butter3/4 cupmilk1 teaspoonsalt1/4 teaspoonpepperSprinkle lightly with: 1/3 - 1/2 cup crushed corn flakesBake at 350 degrees for 45 minutes then stir. Add again:1/3 - 1/2 cup crushed corn flakesBake 10 more minutes.Freezes well (before baking).Recipe from Marty Massie.KRAUT CASSEROLEFry crisp and drain:4 slicesfinely chopped baconCook slowly in bacon grease:1 mediumonionDrain all but about 3 tablespoons of bacon grease and mix with the following ingredients:1 (27 oz.) cankraut (preferably, Silver Fleece)1 (10 - 15 oz.) can tomatoes - drained and cut fine1 cupbrown sugarAdd fried bacon. Place in covered casserole and sprinkle with grated parmesan cheese. Bake at 350 degrees for 1 hour.Can leave uncovered and top with hot-dogs the last half hour.Recipe from Jean Mills.POT LUCK POTATO CASSEROLEMix together:2 poundsfrozen hash brown potatoes, thawed1/2 cupfinely chopped onion1/2 cupmelted oleo1 teaspoonsalt1/4 teaspoonpepper1 (10 oz.) cancream of chicken soup1 pintsour cream2 cupsgrated sharp cheddar cheesePlace in greased casserole (9 x 13). Mix together: 1 1/2 cupscrushed corn flakes1/2 cupmelted butterSprinkle over potato mixture.Bake at 350 degrees for 45 minutes. Freezes well (before baking).Recipe from Faye Williams.PRALINE SQUASHSteam until tender, then puree:3 poundsbutternut squash, pared, seeded,and cut into small chunksCombine puree with:3eggs, lightly beaten1/8 teaspoonground nutmegDashsaltDashpepperPlace in a 9 x 12 buttered baking dish. Sprinkle with:? cupbrown sugar1/3 cupchopped pecansDot with:2 tablespoonsbutterBake at 375 degrees for 30 minutes. Recipe from Louise Wilcoxon.SCALLOPED CORN SUPREMEMix together:1 (15 oz.) cancream style corn2 (15 oz.) canswhole kernel corn, drained2 - 3 tablespoonsugar1/2 cupmilk2eggs, well beaten? cupminced onion1 (2 oz.) jarchopped pimento? teaspoonsaltDashpepper2 tablespoonscorn starch2 tablespoonsbutterPour into a greased 9 x12 casserole and bake at 350 degrees for about 30 minutes or until center is set.Recipe from Dianna Sutherland.SPINACH CASSEROLEMix together:2 packagesfrozen chopped spinach (thawed and drained)3eggs1 1/2 cupsmilk1 cupcottage cheese2 cupsgrated sharp cheesedashpepper1 teaspoonsaltBake at 350 degrees for about 1 hour or until set.Recipe from Dorothy Davis.SPINACH CASSEROLE 2Mix together:2 (10 oz.) packagesfrozen chopped spinach (thawed and drained)3eggs, lightly beaten1 1/2 cupsmilk1 cupcottage cheese2 cupsgrated sharp cheesedashpepper1 teaspoonsaltBake at 350 degrees for about 1 hour or until set.Recipe from Deanna DavisSQUASH AND APPLE BAKEPare and clean:2 poundsbutternut (peeled) or yellow squash (unpeeled)Cut up into 1/2-inch slices. Arrange in 11 1/2 x 7 1/2 x 1 1/2- inch baking dish.Pare, core and cut in 1/2-inch slices:2baking applesPlace on top of squash.Mix together:1/2 cup brown sugar1 tablespoonflour1 teaspoonsalt1/4 teaspoonmaceSprinkle over squash and apples. Dot with butter. Bake at 350 degrees for 50 - 60 minutes. (Works well in micro-wave on high in much less time.)Recipe from Caroline Anderson.BAKED SUMMER SQUASHCook together about 10 minutes:4 mediumsummer squash, peeled and sliced1/2 mediumonion, dicedMix together:1egg, slightly beaten? cupmilk1 tablespoonmelted butter? teaspoonsalt? teaspoonpepper? cupbread crumbs1 cupshredded sharp cheddar cheese (reserve 1/2 cup)Add to squash and onions. Pour into a buttered 9 x12 baking dish. Sprinkle reserved cheese on top of squash mixture. Bake at 340 degrees about 30 minutes.Recipe from Donna Pennycuff.GEORGIA SWEET POTATO SOUFFLECombine following ingredients with mixer:1 (40 oz.) canyams, drained1 cupsugar2 eggs3/4 stickbutter, softened1 cupmilk1/4 teaspoonnutmeg1/2 teaspooncinnamonPour into baking dish and bake at 350 degrees for 35 - 45 minutes or until PING:Melt together:3/4 stickbutter1/2 cupbrown sugarAdd:1/2 cupchopped pecans3/4 cupcrushed corn flakesSpread over top of soufflé for last 15 minutes of baking time. Topping should be crunchy.Recipe from Dorothy Davis.TURNIP SOUFFLEPeel and cut in pieces:2 poundsturnipsAdd and cook together until tender:1 tablespoonsugar1onion, cut upDrain and mix in:3 tablespoonbutter3/4 teaspoonsalt3eggs, well-beaten1/2 teaspoonpepper1 (10 oz.) cancream of mushroom soupTop with cracker crumbs and Parmesan cheese.Bake at 350 degrees for 30 minutes or until firm.Recipe from Dorothy Davis.TWICE BAKED POTATOESClean and dry well; butter and bake:10baking potatoesWhen cool enough to handle, split potatoes in half, long ways, and spoon the white part of potato out of shell. Reserve shells.Beat into potatoes:1 cuphalf & half, hotAdd and mix thoroughly:1 - 3 teaspoons salt1/2 teaspoon pepper1 cupsour cream2 tablespoonsgrated onion2 - 3 cupsshredded sharp cheddar cheeseFill potato shells with potato mixture. Sprinkle with paprika. Heat in oven about 20 - 30 minutes at 350 degrees. Freezes well. Do not bake the second time if you are going to freeze them. Bake before serving.Recipe from Hope Wilcoxon.VEGETABLE CASSEROLECook separately:1 can French style green beans1 packagefrozen baby lima beans1 packagesmall peas1green peppers cut in stripsDrain; mix bine:1/2 pintheavy cream - whipped1 1/3 cupmayonnaise (not salad dressing)3/4 cupgrated Parmesan cheese1 teaspoonsalt1/2 teaspoonground pepperArrange vegetables in buttered 2 quart casserole. Pour sauce over vegetables. Bake at 350 degrees until golden brown 30 - 35 minutes.This may be made ahead and heated when ready to serve.Recipe from Faye Williams.ZUCCHINI CUSTARD CASSEROLE1 poundzucchini, washed, cut off ends,quarter and slice ? -inch thickSprinkle zucchini, coating evenly with:1 teaspoonsaltLet stand 10 minutes. Place in medium saucepan in ? -inch boiling water and add:? cupchopped onionCook about 7 minutes. Drain. Place in a greased 1 1/2 quart shallow casserole dish.Beat together with fork:6eggs1 cupmilk? teaspoondried basil, crushed? teaspoon dried oregano, crushedCoat zucchini well with:2 tablespoonsflourPour egg mixture over zucchini and add:2 cupsshredded sharp cheddar cheese(reserve 1/2 cup) Bake at 350 degrees for 35 minutes or until center is set. Remove from oven and scatter reserved cheese over top.Recipe from Faye Williams.ZUCCHINI CASSEROLECook and drain:3 cupscubed zucchiniMix together:1/3 cupmelted butter1/2 packagePepperidge Farm DressingAdd the following to half the dressing - butter mixture:2shredded carrots1/2 cupsour cream1 cancream of chicken soup (or cream of mushroom soup)1 smallgrated onionPlace in casserole and top with remaining dressing. Bake until brown and bubbly at 350 degrees for about 25 minutes.Recipe from Louise Wilcoxon.ZUCCHINI SUPREMEMix together:2 cups cubed zucchini (cooked)1 1/2 cupsbread crumbs1/2 cupdiced cheddar cheese1 smallminced onion2 tablespoonsfresh or dried parsley2well-beaten eggs1 tablespoonsoleodashpepper1/2 teaspoon saltPlace in buttered casserole.Sprinkle with parmesan cheese.Bake at 350 degrees for 25 - 30 minutes.Recipe from Gladys Foltz. ................
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