Martha's Treasured Recipes - Compiled for Zualita and Ash 2015

Martha's Treasured Recipes

MARTHA’S TREASURED RECIPES Lovingly compiled for Zualita On the occasion of her marriage To my son, Ashley September 5, 2015 Blue Ridge, Virginia

Zualita, The recipes in this book have many sources including family, friends, and some originals of my own. All evoke warm memories of delicious food shared with precious people.

I have included several seasonal menus and presentation ideas. These are not necessary to the enjoyment of the food but represent my passion for entertaining.

Foods are grouped by season, but can also be found alphabetically and by page number in the back of this book.

I hope you use and enjoy these recipes and think of me when you make them!

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Spring

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Spring The world is alive again! Birds are singing, dogwoods and redbuds are in bloom, and lush green ferns are popping through the ground. It's time for daffodils and pansies.

Easter is the first spring holiday that comes to mind. By then, we are looking forward to warm weather, green grass, and blooming flowers. We usually have a very traditional meal.

Lots of times I set the table with my Grandmother Foutz's Wild Azalea china and Mom's Seneca crystal, accompanied by a cloth of white linen cut-work topped by a bouquet of yellow daffodils and blue hyacinths. Marching down the table is a collection of chocolate bunnies.

After a big meal, we usually retire to blankets on the grass or rockers on the porch.

Easter Menu Baked Virgina Ham Baked Golden Delicious Apples Macaroni and Cheese Green Beans or Peas Fresh Asparagus Potato Salad Green Jello Salad Deviled Eggs and Pickled Beets Coconut Cake and Lemon Tarts Sweet Iced Tea

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Spring Salads and Entrees BEET PICKLE 2 CUPS SUGAR 2 CUPS CIDER VINEGAR 2 CUPS WATER 2 TBS. PICKLING SPCIE Cut tops off beets leaving on about 1 -2 inches. Cover with water and boil till fork tender.

Cool and peel and slice beets. Tie pickling spice in cheesecloth. Mix with sugar, vinegar and water. Bring to a slow boil and cook 20 min.

Seal in jars and process 10 min. in water bath.

BROCCOLI CASSEROLE (Norma McNeil) 1 stick margarine ½ cup each of celery, green pepper and onion 1 4 oz. jar chopped mushrooms 1 can cream of chicken soup 8 oz. Velveeta cheese 2 pkg. frozen broccoli, chopped 2 cups cooked rice 1 small jar chopped pimento, drained ½ cup milk salt and pepper 1 bag chopped, slivered almonds Saute vegetables in butter. Cook and drain broccoli. Stir in all other ingredients. Bake 350 degrees for 30 min.

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CHICKEN AND HAM ROLL-UPS 8 slices of baked ham (can use thinly sliced baked deli country ham) 8 chicken breast halves (pounded thin between sheets of waxed paper) 8 slices Swiss Cheese 8 slices Velveeta Cheese 2 cans Cream of Chicken Soup ½ can White Wine Lay pounded chicken breast on board. Place on ham slice, then cheese slices. Roll up jelly-roll fashion and secure with tooth pick. Place in baking dish.

Make a sauce from the soup and wine. Pour over the chicken. Sprinkle with paprika.

Bake 45 min. at 350 degrees.

Arrange on platter with broccoli or asparagus for serving. Goes well with cubed parsley potatoes or rice. The melted cheese makes a delicious “gravy”.

A nice “company” dish.

Grandmother Foutz's Wild Azalea China

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CHICKEN QUICHE 1 9-inch unbaked pie shell ½ cup shredded Swiss Cheese 2 T flour 1 T chicken bouillon 2 cups boiled chicken, cubed 1 cup milk or half & half 3 eggs, well beaten ¼ cup onion, chopped ¼ cup green pepper, chopped 1 small pimento, chopped 1 small can sliced mushrooms Salt and pepper to taste Preheat over to 425 degrees. Bake shell 8 minutes. Reduce heat to 350 degrees.

In small bowl, toss cheese, flour, and chicken bouillon. Add remaining ingredients and mix well. Pour in shell. Bake 40-45 minutes or until set and knife comes out clean. Let stand at least 10 minutes before slicing.

Note: I usually add an additional ½ cup of parmesan cheese to this. In any event, I usually use at least a cup of cheese.

Great Grandmother Riley's Haviland China

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CHICKEN SALAD 4 -5 cooked chicken breasts (I like to cook the chicken with the skin on and bone in for enhanced flavor) 4 ribs celery, diced 2 dill pickles, finely chopped (I like Mt. Olive baby dills) 2 tbs. sweet pickle relish (I use my own home-canned Million Dollar Pickels here) Hellmans Mayonnaise 1 tsp. fresh lemon juice salt and pepper Cook and cool chicken. Tear into bite size pieces. Add chopped celery and pickles. Add lemon juice, salt and pepper. Moisten with mayonnaise – about 1 cup. You don’t want this too juicy.

Spring Vegetable Platter

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GREEN PEA AND LETTUCE SALAD 1 head iceberg lettuce (can mix with Romaine) washed, well drained and chilled to crisp.

1 box frozen tiny green peas (rinsed in hot water and well drained) do not need to cook ½ pound to 12-oz. bacon – fried crisp, drained well and crumbled 2 cups sharp cheese – shredded 2 cups mayonnaise (can make one half of it ranch dressing) 1 red onion, finely diced 1 green pepper, diced 1 cup celery, diced Use a 9x13 Pyrex dish – a bowl will not allow enough topping for everyone.

Tear lettuce into baking dish in bite-sized pieces. Add celery and onion.

Mix. Sprinkle on peas. Cover to edges with mayonnaise. Top with cheese and then bacon. Chill.

Add sliced grilled chicken strips and this could become a main dish salad meal.

I don’t add salt as this will wilt the lettuce.

Fresh Orange Cake

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HAM SALAD 1 can Hormel chunk ham sweet pickle relish to taste 1 small finely diced onion can add finely chopped celery if desired Mayonnaise to moisten to desired consistency Good to serve with crackers or for sandwiches – so EASY and nice to have on hand.

HONEY LIME DRESSING FOR FRUIT 1 cup mayonnaise ½ cup honey juice from fresh lime 1 tsp. Dijon mustard Blend and chill. Great on melon and bananas with fresh pineapple.

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HONEY GINGERED PORK TENDERLOIN 2 ¾ lb. pork tenderloins ¼ cup honey ¼ cup soy sauce ¼ cup oyster sauce 2 tbs. brown sugar 1 tbs. plus 1 tsp. minced fresh ginger root 1 tbs. minced garlic 1 tbs. catsup ¼ tsp. onion powder ¼ tsp. ground red pepper ¼ tsp. ground cinnamon Place tenderloins in baking dish.

Combine honey and next 9 ingredients, stirring well and pour over tenderloin. Cover and marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving sauce. Grill over medium heat 25-35 min. or when thickest portions reads 160 on meat thermometer. Let rest. Slice thinly. Reduce sauce to one half and drizzle on, if desired.

Ash and Z's farewell breakfast on her first visit to Roanoke

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HONEY POPPYSEED DRESSING 1 bottle Balsamic vinegar (about 2 cups) 1 medium onion, grated 1 cup of honey 1 cup sugar 1 tsp. dry mustard 1 tsp. paprika ½ tsp. garlic powder 1 tsp. celery seeds 1 tsp. poppy seeds 1 cup vegetable oil (most of the time I omit oil all together) salt and pepper Bring to a slow boil and simmer for 30 min. Cool at room temperature.

No need to refrigerate. Serve on salads with glazed almonds GLAZED ALMONDS Put 2 packages of match-stick almonds in dry pan. Sprinkle on about 2 tbs. sugar. Turn heat to medium high and toast till almonds start to brown and sugar melts. WATCH CAREFULLY. Turn out onto foil to cool.

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ORIENTAL SLAW 16-oz. bag prepared cole slaw mix 2 pkgs. Ramen Noodle Soup (beef flavored) 1 cup roasted slivered almonds 1 cup sunflower kernels 1 bunch green spring onions DRESSING: ½ cup sugar ¾ cup oil 1/3 cup white vinegar 2 pkgs. Flavoring mix from the Ramen soup In a bowl, layer noodles (uncooked and dry), slaw and onions.

Before serving, stir in nuts and sunflower seeds.

Mix dressing and pour on just before serving.

PIMENTO CHEESE (Ruby Waggoner)

1 block Kraft Sharp Cheddar Cheese 1 cup mayonnaise 1 tbs. vinegar 1 tbs. sugar 1 small jar chopped pimento – well drained Let cheese set out over night. Mash with a fork – don’t grate. Also, mash pimento. Add to cheese. Add vinegar and sugar. Add mayonnaise till desired consistency – about 1 cup. Mix well and chill.

Ruby is the mother of Buzz Waggoner that I worked with. She is a wonderful woman that always has this and her homemade chicken salad in her refrigerator and loved having someone drop in for some of her good food – she fed EVERYBODY! That is one of her joys in life.

Sadly, Buzz has passed away and she is now in an assisted living facility at age 96!

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Spring Desserts CHOCOLATE TRUFFLES (Easy and Delicious) 1 pkg. Oreos 1 8-oz. block cream cheese Mix in food processor and roll into small balls. Melt chocolate and dip balls. Chill. Can drizzle with white chocolate over the dark chocolate for contrast.

You could dip in white chocolate and drizzle with dark chocolate OR you could dip in white and drizzle with white chocolate that has been tinted with pastel colors – great for Spring, Easter or baby shower. You could also use Vanilla Oreos for a different inside.

These are VERY versatile and VERY delicious and everyone thinks they were really hard to make!!!

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COCONUT CARAMEL PIE (Norma McNeil) (Makes 2 pies) ¼ cup butter 1 7 oz. can Angel Flake coconut ½ cup chopped pecans 1 8 oz. block cream cheese, softened 1 14-oz can Eagle Brand milk 2 1 16-oz. tub Cool Whip 3 1 12-oz. jar caramel ice cream topping (Smuckers) 2 deep dish pie crusts (Mrs. Smith’s) Thawed

Bake pie crust.

Melt butter in skillet. Add coconut and pecans. Stir until golden brown—watch carefully – will burn before you know it. Set aside and cool. This takes a long time. Combine cream cheese and milk. Beat until smooth. Fold in Cool Whip.

Layer ¼ cream mixture into each baked crust. Drizzle ¼ of the caramel topping on each pie. Sprinkle with ¼ of coconut and pecan mixture.

Repeat layers.

Cover with Saran Wrap and freeze until firm.—Then cover with Reynolds Wrap and freeze. Take out of freezer 5 min. before serving.

It’s best to slice the whole pie while still frozen. It is important to cover with Saran and the Reynolds wrap – don’t know why – but it works well.

Grandmother Radcliff's Haviland China

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GERMAN CHOCOLATE CAKE 1 Bar Bakers German Sweet Chocolate ½ cup boiling water 1 cup butter 2 cups sugar 4 egg yolks, beaten (save whites) 1 tsp. vanilla ½ tsp. salt 1 tsp. baking soda 2 ½ cup sifted all purpose flour 1 cup whole buttermilk 4 egg whites, stiffly beaten Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time and beat well after each. Add melted chocolate and vanilla and mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Fold in beaten egg whites. Pour into 3 (8 or 9-inch) cake pans that have been well-greased cake pans and lined with waxed paper sprayed with cooking spray. Bake in 350 degrees oven about 30 min. till springs back when lightly touched or toothpick comes out clean. Cool on wire racks. Frost tops only. NOTE (I always make double icing and try to frost sides but it is hard to get the icing to stick.)

COCONUT PECAN FROSTING Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1 stick butter and 1 tsp. vanilla. Cook and stir over medium heat until thickened, about 12 min. Add 1& 1/3 cups coconut and 1 cup chopped pecans.

Beat until thick enough to spread. Makes 2& 2/3 cups icing.

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GREEN JELLO SALAD (Vicki Harwell)

1 small box lime Jello 1 large can (2 cup size) crushed pineapple, slightly drained 1 12-oz. Cool Whip 1 cup finely chopped pecans 1 16-oz. container small curd cottage cheese Stir jello into pineapple juice and bring to boil. Cool at room temperature. Stir Cool Whip into cottage cheese. Add pecans and fold into jello mixture. Mix well and chill. Stir and put in a pretty pedestal serving bowl.

NOTE: This is a staple at all Harwell holiday tables. Also, I may know where you can get some “pretty” serving bowls!

LEMON CURD ¼ CUP GRATED LEMON RIND 2/3 CUP LEMON JUICE 2 CUPS SUGAR 1 CUP (2 STICKS) REAL BUTTER 4 EGGS – WELL BEATEN Combine first four ingredients in top of double boiler. Cook over simmering water, stirring constantly until butter melts. Gradually stir about ¼ of the hot mixture into eggs (to temper); add to remaining hot mixture. Stir constantly until mixture thickens and coats a spoon – about 15 min.

Remove from heat. Cool and cover. Refrigerate 3 ½ cups. Curd keeps well for several weeks.

Can mix with whipped cream for pie filling.

I PURCHASE MINI FILO PASTRY SHELLS TO PUT THE CURD IN. JUST BAKE THE SHELLS FOR 5 MIN. AND FILL== DELICIOUS AND A BEAUTIFUL DESSERT

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LEMON SQUARES ¾ cup powdered sugar 1 stick butter, melted 1 cup flour Combine and bake in a 9x9 pan. 12 minutes at 350 degrees. Cool.

Combine 2 eggs, 3 tbs. lemon juice and ¾ cup regular sugar. Pour over the pan and bake at 350 for 20 min.

Cool. Slice and sprinkle with confectioner’s powdered sugar

STRAWBERRY STRATA 1 Angel Food cake 1 large carton Cool Whip 2 pkgs. Birds Eye Quick-Frozen Strawberries, sweetened (reserve about 6 to decorate top) 1 carton (4 individual serving cups) of Swiss Miss prepared vanilla pudding – can use Jello but I prefer Swiss Miss if you can find) 1 pkg. frozen coconut Tear cake into bite-sized pieces.

Place into a large crystal bowl. Lightly punch down or stir in strawberries – don’t over mix.

Blend ¾ of the Cool Whip and the pudding. Punch down into the cake/berry mixture. Do not stir. Place remaining Cool Whip on top – This gives a nice, white top. Sprinkle on coconut. Top with a few berries.

Chill Easy, Elegant and Delicious!

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VANILLA PUDDING AND PIE FILLING 3 eggs, well beaten 3 tbs. sugar 3 tbs. flour or corn starch pinch salt 2 cups milk 1 tbs. vanilla 1 tbs. butter Stir flour, sugar and salt. Add beaten eggs. Stir in 2 cups of milk. Put in a heavy pan or double boiler and bring to boil, stirring constantly till begins to thicken. Remove from heat and add butter and vanilla.

COCONUT PIE If you want to make a coconut pie out of this, add about ž cup coconut to the filling and save out two of the egg whites for your meringue.

Also, sprinkle a little coconut on top of meringue before browning.

BANANA PUDDING (Mom) Use this filling when layering bananas, vanilla wafers and pudding in bowl. In this instance, you can also save out some of the egg whites for meringue for the top.

BANANA PUDDING (Vicki Harwell)

1 large box vanilla instant pudding 8 oz. cool whip 1 sm. (8 oz) sour cream bananas vanilla wafers Mix pudding by directions. Let stand a few minutes. Stir in cool whip and sour cream. Layer with bananas and wafers.

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ELEGANT EVENING DINING MENU HELLO AND WELCOME APPETIZERS Vegetables with Beau Monde Vegetable Dip Assorted Cheeses and Olives Herb Parmesan Palmiers Signature Cocktail or Champagne

PRE-DINNER APPETIZERS Oysters Rockefeller, Bacon-Wrapped Scallops, Deviled Crab and Garlic Shrimp.

SALAD COURSE Mixed baby greens with Panko crusted goat cheese rounds, glazed almonds and homemade honey-balsamic dressing

Entree Vegetable-stuffed Chicken Breast served over Angel Hair Pasta with Fresh Tomato Sauce and Steamed Broccoli. Hard Rolls.

DESSERT Triple Chocolate Cake garnished with fresh Red Raspberries and Strawberries Lemon Curd Tart, swirled with Black Raspberry Jam, Lemon Wedges and Fresh Mint Wine and After-dinner liquers Drinks were served in green cut-glass tumblers with sterling silver straws.

Our seafood appetizers were presented in a collection of antique oyster plates. For the entrĂŠe, the dining table was draped in a white damask cloth cascading to the floor. Linen napkins, cream Lenox dinner plates on gold chargers and long-stemmed crystal goblets. An antique silver basket on a mirrored plateau filled with fresh flowers created the centerpiece.

Meals like this require lots of work and preparation. However, I find the memories that remain are worth all the effort. I have an extensive collection of china, silver and crystal and using it is what it’s all about.

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SUMMER The season to be outdoors! I think of Memorial Day as the beginning of Summer. That is usually the first cook-out of the season with bright skies, green grass, and the smell of food on a charcoal grill. We are sometimes looking forward to a beach trip and if not, at least a couple of picnics.

Fresh vegetables, melons, peaches, and berries are plentiful by now.

Everyone is anxious to see who grows the first ripe tomato by the Fourth of July!

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Summer ARTICHOKE DIP (Dorothy Osborne)

2 (6.5 oz.) jars artichoke hearts 2 cups mozzarella cheese 1 cup grated parmesan cheese 1 pkg. frozen cream of spinach, thawed 1 cup mayonnaise Preheat oven 275 degrees. Chop artichoke hearts and shred mozzarella cheese. In shallow baking dish combine the artichoke hearts, mozzarella cheese, parmesan cheese, spinach and mayonnaise. Bake for 45 min. or until hot and bubbly. Serve hot with raw vegetables or crackers or better yet – toasted pita wedges.

BEAN SALAD (Iris Stone)

1 can each of yellow wax beans, green beans and light red kidney beans.

Rinse and drain beans and place in bowl. Add diced red onion, cucumber, green pepper and drained pimento.

Bring to a boil 1 cup sugar, ½ cup oil and ½ cup Heinz salad vinegar. Pour over vegetables. Add salt and pepper to taste.

Chill at least 24 hours.

1 8-oz. can French style green beans Dressing: 2/3 cup apple cider vinegar 1/3 cup vegetable oil ¾ cup sugar salt and pepper Mix vegetables. Pour dressing over. Cover and refrigerate Keeps well.

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BEST EVER VEGETABLE SALAD 1 cup chopped green pepper 1 cup chopped celery 1 small red onion, finely chopped and a few springs onion with green left on, finely chopped 1 small jar chopped pimento, drained 1 12-oz can white shoepeg corn, drained 1 8-oz can green peas (optional) 1 8-oz. can French style green beans Dressing: 2/3 cup apple cider vinegar 1/3 cup vegetable oil ¾ cup sugar salt and pepper Mix vegetables. Pour dressing over. Cover and refrigerate

BROCCOLI SALAD (Norma McNeil)

2 bunches fresh broccoli 1 lb. bacon – cooked crisp and crumbled 1 cup raisins 1 medium red onion, chopped fine Cut broccoli into flowerets and place in large bowl. Add bacon, onion and raisins.

DRESSING: 2 cups mayonnaise 2/3 cup sugar 5 tbs. vinegar TOPPING: peanuts Mix dressing ingredients until smooth. Add dressing to broccoli mixture and mix gently. Cover and refrigerate several hours. Sprinkle with ½ cup salted peanuts on top before serving.

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CHEESE SLAW (Original Version)

1 pound Swiss Cheese, coarsely shredded 1 bunch green onions with tops, chopped ½ cup mild banana peppers, chopped ½ cup jalapeno peppers, finely chopped mayonnaise 1 head cabbage Combine the cheese, green onions, banana peppers, and jalapeno peppers in a bowl. Add enough mayonnaise to bind it together and mix well. Store in refrigerator for up to one week. Add additional mayonnaise at serving time if needed.

Hollow out the center of the cabbage and fold back the outer leaves.

Spoon the cheese mixture into the center. Serve with corn chip scoops.

MY VERSION 1 pound Cracker Barrel or Cabot sharp cheese 1 bunch green onions with tops, chopped 1 16-oz. jar banana peppers, drained and chopped 1 4-oz. jar pimento (drained and chopped) 1 jalapeno pepper, finely chopped mayonnaise – I only use Hellman’s (Best Foods west of the Rockies) Mix and serve as described above.

Both versions are delicious!

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CHEESE STRAWS 1 stick butter 1 pound sharp cheese, grated ¼ tsp. cayenne pepper ¼ tsp. salt 1 tsp. baking powder 2 cups sifted flour In a large bowl, mix butter, cheese and seasoning. Let come to room temperature and beat until smooth and creamy. Add flour and beat well. Let rest for about 30 min. Run through a cookie press. (I have tried using a decorator bag for this and it is extremely hard to do) Bake 350 degrees for 15 min. or until brown. Cool and put into a tin to keep fresh.

A STAPLE OF EVERY “SOUTHERN” GIRL!

CHICKEN ENCHILADAS 6 Chicken Breasts 2 green peppers, sliced 1 red pepper or jar of roasted red pepper or pimento (mainly for color) 2-3 onions, sliced 1 packet of Fajita seasoning, garlic, cumin and chili powder 1 16-oz. container of Sour Cream 2-3 cups of shredded Mexican style cheese 1 package of flour tortilla shells Season Chicken in Fajita seasoning. I also usually add a little more cumin, chili and a dash of garlic powder. Salt and Pepper to taste.

Pour oil in fry pan and cook chicken till done and a little crispy. Could also grill.

Cut peppers and onions and wilt in microwave for 3 min. Then add to the pan that was used to cook the chicken and finish cooking and brown slightly. I put about a tbs. of sugar on the pepper and onions. This helps caramelize them and we just like that hint of sweetness.

Prepare a work station.

Lay out the flour tortillas. Spread with sour cream. Top with chicken and the pepper and onions. Sprinkle on cheese. Roll up and place seam-side down in baking dish.

Sprinkle with a dash of chili powder and paprika. Bake in a 350 over till cheese is melted. These reheat well and are even good cold.

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CHICKEN POPPERS (Art Tatman)

Place a seasoned chicken strip in a whole seeded jalapeno pepper.

Wrap with bacon and secure with a toothpick. Drizzle with soy and marinate.

Broil till chicken is done and bacon crisp.

CHILI SAUCE FOR HOT DOGS 1 pound lean hamburger 1 ¼ cups water Mix water and hamburger and mash as you cook till fine and no longer pink. (the water makes fine granules of the meat) Add: 2 tbs. A1 Steak Sauce 2 tbs. Worcestershire Sauce 2 tbs. catsup 1 tbs. chili powder dash nutmeg dash cinnamon ½ tsp. salt 2 tsp. onion powder ½ tsp. cumin ¼ tsp. celery salt Simmer about 30 min.

Great on hot dogs.

NOTE: There is a famous place in Roanoke called the Texas Tavern. They are noted for their “Cheesy Western” sandwiches.

This is a “version” only: Scramble and egg with cheese. Put on a hamburger bun, top with chili and relish. Quite different and good.

The original includes a hamburger patty also.

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CORN PUDDING (given by Edith Custer to Mary Pruden)

1 can (15 ¼ oz.) cream-style corn 1 can (15 ¼ oz.) whole-kernel corn – drained 3 eggs 1 can (12 oz.) evaporated milk 1/3 cup sugar 3 Tbs. flour 3 Tbs. margarine Mix together and bake 400 degrees, stirring 3 times while baking for 35-40 minutes or till set like custard. (Stirring keeps it from getting too done on the outside and too soft in middle)

DEVILED CRAB 2 tbs. chopped onion 2 tbs. chopped green pepper 2 tbs. chopped celery 2 tbs. butter – divided 1 small jar chopped pimento, drained ½ cup dried bread crumbs 2 tbs. mayonnaise ½ tsp. dry mustard 1 tbs. lemon juice ½ tsp. Old Bay Seasoning salt and pepper dash Tabasco 1 lb. fresh crab meat, picked over for shells Saute vegetables and pimento in half of the butter. Cool slightly. Then add 2/3 of the bread crumbs and remaining seasonings. Mix thoroughly and fold in crab meat lightly so it will stay in large pieces.

I place this into oyster shells I have saved. You could make it into small patties. Sprinkle with remaining crumbs tossed with butter and parsley. Sprinkle on paprika and bake 350 degrees till lightly browned.

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Fiesta Taco Casserole (Vicki Harwell)

1 lb. ground beef – browned an drained 1 can Spicy Chili Hot Beans, undrained 1 cup salsa 2 cups coarsely broken taco chips ½ to 1 cup sour cream 4 medium spring onions, sliced or ½ cup 1 medium tomato, chopped 1 to 1 ½ cups shredded cheddar or jack cheese Add beans and salsa to cooked beef. Bring to boil and stir occasionally. Place chips in ungreased 1-qt. casserole. Top with beef. Spread with sour cream. Sprinkle with onion, tomato and cheese.

Bake uncovered 20-30 min. until hot and bubbly. Serve with chips, salsa and Margaritas!!!

GUACAMOLE FOR DIPPING (Art Tatman)

1 1/3 cups mashed avocado (Hass) 1 tbs. real lemon juice 1 tbs. vegetable oil ½ tsp. chili powder dash salt dash garlic powder 2/3 cup diced, peeled and seeded tomato ¼ cup finely chopped celery 1 tbs. finely chopped onion Blend together avocado, lemon juice, oil and chili powder, salt and garlic. Stir in chopped vegetables. Add cilantro according to taste – for color too.

Serve with corn chips and a Margarita

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ISLAND CHICHEN SALAD (Virginia Vinyard)

4 -5 chicken breasts - cooked, cooled and chopped 3 ribs celery, finely chopped ½ cup golden raisins ½ cup toasted almonds 1 bottle Major Grey’s Chutney 1 tbs. fresh lemon juice 1 tsp. curry powder (or more to taste) mayonnaise – to moisten (about 1 cup) salt and pepper Mix and chill.

Serve with fresh pineapple, cantaloupe, mango, banana and toasted coconut on a red cabbage leaf.

This is a salad Virginia was served in the Caribbean Islands.

ISLANDER CHEESE BALL 2 8-oz. pkgs. cream cheese, softened 8 oz. crushed pineapple, drained 2 tbs. chopped green spring onions ½ cup chopped green pepper 2 tsp. salt 2 cups chopped pecans Mix cheese and pineapple with mixer. Stir in onion, green pepper, salt and ½ cup pecans. Roll into ball or logs and then roll in remaining pecans.

NOTE: At Christmas, I shaped this like a Christmas tree. Used red and green pepper strips for the garland and Spanish and black olive slices for the ornaments.

I have also put this in a hulled-out pineapple half with the top left on and decorated with whole almonds to look like a pineapple. (almond tips going up.

Shape in 2 small oblong balls and decorate with whole almonds (tips going down) and they will look like pinecones. Use fresh rosemary for the pine greenery.

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JACK DANIELS STEAK (From the “Manor House” at Chetola Resort in Blowing Rock, NC

4 New York Strip Steaks 2 cups Jack Daniels Whiskey 1 cup brown sugar 1 onion, finely chopped juice of 1-2 lemons 4 – 5 garlic cloves Mix above ingredients and use as a marinade for the steaks. After removing steaks from marinade, place marinade into a sauce pan and reduce by one half. Use as a sauce for the cooked steaks.

NOTE: This congers up a wonderful meal and a delightful weekend trip with Joe and Vicki back in 1999!

JALAPENO CORN BREAD 4 oz. jalapeno peppers, chopped 2 cups shredded sharp cheese 1 cup Bisquick 1 cup half and half milk 1 tsp. salt 4 eggs dash Tabasco Grease 9x9 pan. Spread on cheese. Mix other ingredients until smooth and spread over cheese. Bake 375 degrees for 30 min. Let stand 10 minutes before serving.

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MACARONI SALAD 1 Lb. box macaroni 1 green pepper, finely chopped 1 cup celery, finely chopped 1 small red onion, finely chopped 1 cup fresh tomatoes finely chopped 1 cup mayonnaise ž cup sugar 3 tbs. apple cider vinegar 1 tsp. celery seed Cook macaroni, rinse in cold water and drain.

Chop vegetables and THOROUGHLY DRY tomatoes with paper towels.

Make a sauce of the mayonnaise and remaining ingredients. Pour over macaroni and vegetables. Chill.

(NOTE) Grandma always used a curly pasta and also added shredded sharp cheese and Ash always loved it!

MANGO SALSA 2 firm mangoes, peeled and chopped 1 medium red onion, chopped 1 orange bell pepper, chopped 2 tsp. salt 4 red Fresno chilies, chopped 2 TBS. cilantro, chopped juice of 1 lime juice of 1 orange 1 tsp. cumin Mix all ingredients and chill.

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MARINARA SAUCE 2 medium onions, quartered and sliced lengthwise 1 large green pepper, cut in strips and halved 1 large red pepper, cut in strips and halved ½ tsp. garlic, or to taste ½ tsp. Italian seasoning 1 tbs. sugar ¼ tsp. red pepper flakes 1 quart canned tomatoes 1 qt. jar bottled Prego with fresh mushrooms pasta sauce salt and pepper Saute onions, peppers and spices. Add tomatoes and sauce and simmer till tender.

A “go-to” sauce for pasta, stuffed chicken and pasta or fried steak patties with rice.

FRIED COUNTRY STEAK and GRAVY Simply take ground beef and shape into an oblong patty resembling a piece of cube steak. (We like this better than “cube steak” as there is never any gristle) Flour. Place in a hot skillet with oil and season with salt, pepper and plenty of onion powder. Fry till brown and done inside. Drain on paper towels.

To make a gravy, remove all but about 2 tbs. of grease. Add flour to make a paste that absorbs all the oil. Add salt, pepper and a little more onion powder. Let this cook until it gets brown. Do not add liquid until the roux is nicely brown. Then add 2 cups water and 1 cup milk. Turn down heat and stir vigorously till all lumps are gone and gravy is smooth.

One of our favorite meals is to serve rice on a plate with a piece of the steak on the rice. On one side, put the marinara sauce on the rice and on the other side put gravy – you will have a hard time deciding which is the best. The steak is also delicious on a roll left over if you are lucky enough to have leftovers!

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OLD TIME CHOW CHOW 3 SWEET RED PEPPERS 1 QUART CABBAGE 12 GREEN PEPPERS 1 LARGE BUNCH CELERY 1 HOT PEPPER 1 QUART GREEN TOMATOES 1 QUART RIPE TOMATOES 6 CUCUMBERS 2 CUPS SUGAR 3 CUPS VINEGAR 2 TBS. ALLSPICE 2 TBS. CINNAMON ½ CUP SALT DASH HORSERADISH Chop cabbage and other vegetables. Add ½ cup salt and let stand several hours. Then pour off water and squeeze out excess water.

Bring to a boil sugar, vinegar and spices (tied in cloth). Pour over vegetables. Cook 30 minutes. Seal. Makes about 10 pints.

NOTE: This recipe came from Helen Nester’s Mom, Dessie Breedlove.

Helen was my Mom’s closest friend and just passed away in 2015 at age 95. When her mother, Mrs. Dessie, was young, she worked at the Blue Ridge Hotel and as times were tough, in the winter went to work at a resort in Florida. One family regularly visited there and always asked for Mrs. Dessie to be their waitress – that happened to be Thomas Edison – can you believe it???

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ONION RINGS 2 – 3 hard YELLOW onions (don’t use a mild onion here) 1 cup plain flour 1 cup corn meal 1 tsp. cayenne pepper 1 tsp. Old Bay seasoning Buttermilk Cut onions into thin rings. Soak in several changes of cold water. Then soak in buttermilk. Drain and pat dry. Shake in bag with seasoned flour/meal mixture. Deep fry in peanut oil. Add salt when they first come out of the fryer.

OVEN CANNED TOMATOES Scald and peel tomatoes. Place tightly in clean jars. Add 1 tsp. canning salt to each jar. Put on lids and bands. Place on cookie sheet.

Place in cold oven. Turn on heat to 250 degrees. Bake for 2 ½ hours.

Turn off oven and allow to cool.

PICADILLY 3 ½ lbs. ground round 3 large onions, chopped 5 garlic cloves, chopped 1 large can tomatoes 1 pkg. chopped almonds 1 cup raisins 1 jalapeno pepper, chopped 3 tsp. dried oregano Brown meat, onions and garlic. Add remaining ingredients and simmer 1 hour. Serve with corn chip scoops. Quite unusual and delicious.

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PINEAPPLE SALSA 1-2 cups fresh pineapple, chopped 3 Spring Onions with tops, finely chopped 2 TBS. red onion, finely chopped 1 TBS. flat-leaf parsley, chopped ¼ cup red bell pepper, chopped 1 TBS. red pepper jelly 1 TBS. fresh lime juice Combine all ingredients and chill.

NOTE: This is a great dip for chips and also a good side to serve with grilled shrimp or tuna.

POTATO SALAD 5 lb. bag of potatoes 3 boiled eggs 4 ribs celery, finely chopped 1 large red onion, finely chopped ½ cup dill pickles, finely chopped ¼ cup sweet pickles, finely chopped 1 cup mayonnaise 3 tbs. mustard ¾ cup sugar 3 tbs. vinegar (I use brown apple cider) 1 tsp. celery seed salt and pepper Boil potatoes. Let cool to room temperature and scrape off peeling.

Dice into large mixing bowl. Peel boiled eggs. Dice and add to potatoes.

Add diced celery and pickles.

Make a sauce of the mayonnaise and remaining ingredients. Stir and add to potato mixture. Chill.

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RASPBERRY SAUCE Juice from one package of frozen red raspberries.

1 tbs. cornstarch ½ jar red currant jelly Stir juice and cornstarch. Bring to slow boil. While hot, add jelly and stir until well dissolved and thick. Cool and add 1 tbs. Chambord Royale liquor.

RED ONION CONFIT Lightly sauté thinly sliced red onions in butter. When tender, add brown sugar and a splash of balsamic vinegar. (Sometimes I also add a little bacon grease to the butter) Slice a French baguette thinly and toast. Spread with Dijon mustard and top with thin steak or roast beef. Add onion confit.

RIPE TOMATO RELISH 20 ripe tomatoes 2 medium sized red (sweet) peppers 2 large green peppers 6 medium sized onions 1 bunch of celery Chop all of the above ingredients fine and sprinkle ¾ cup salt over and let stand overnight in stone crock. (DO NOT peel tomatoes) Next morning, drain this mixture well.

Syrup to cook relish 5 cups sugar 2 cups vinegar 2 tbs. mustard seed Add tomato mixture t this syrup and barely let it come to a boil, then simmer until it is good and hot.

Seal in pint jars.

This makes about 6 pints, but if the tomatoes are large, you may have more.

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SHRIMP DIP 1 3-oz. block cream cheese 1 6-oz. can small shrimp – washed, drained and chopped ¼ cup finely diced celery ¼ cup finely diced spring onion 1 tsp. fresh lemon juice 1 cup mayonnaise (or to moistened consistency you want) salt and pepper Mix all ingredients. Chill and serve with crackers.

SQUASH FRITTERS 2 zucchini 4 yellow squash – small ones 1 small onion BATTER 1 cup flour 1 tsp. baking powder 1 egg salt and pepper, Nature Seasoning, Mediterranean Seasoning ¼ - ½ cup parmesan cheese 1 cup Panko bread crumbs Shred squash on box grater, drain VERY WELL. Mix with batter.

Drop by spoonfuls into hot pan. I use vegetable oil mixed with a little bacon grease. Fry until brown. Drain on paper towels - GOOD!

STRAWBERRY FRUIT CUP 1 box Birds Eye frozen sweetened strawberries 1 can pineapple chunks 1 – 2 bananas – slices Mix and chill Soooo easy, but tastes like more than just these simple ingredients.

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STUFFED TOMATOES 5 medium fresh tomatoes 1 small container cottage cheese ¼ cup chopped green pepper ¼ cup chopped cucumber ¼ cup chopped radishes ¼ cup chopped celery couple spring onions, chopped 3 tbs. prepared zesty Italian dressing salt and pepper Combine all ingredients except tomatoes. Let stand overnight or 5-6 hours.

Cut the tomatoes in small wedges leaving connected at the bottom. Fill with marinated stuffing. Serve on lettuce leaf with crackers.

This takes on quite a “different” flavor after marinating. It doesn’t just taste like “tomatoes and cottage cheese”. Nice for a ladies luncheon served along with little ham biscuits.

TOMATO BASIL TART 1 pre-baked pie shell Mozzarella and freshly grated parmesan cheese Tomato slices, well drained ¼ cup chopped basil garlic Bake shell. Layer with cheeses. Add tomatoes and top with basil, garlic and more cheese. Bake 20 minutes at 400 degrees. Can broil to brown lightly.

The original recipe calls for ½ cup mayonnaise and sliced onions. I omitted them. I also like to make in a fluted tart pan with a removable bottom. Nice served as an appetizer with black olives and wine.

This was a recipe given to me by a lady that used to sell produce and flowers on the Roanoke City Market.

37

TUNA MARINADE (Ash Updike)

1 cup orange juice 1 tbs. lemon juice Âź cup soy sauce 2 cloves freshly chopped garlic 2 tbs. chopped fresh flat-leaf parsley 1 tsp. fresh chopped oregano 2 tbs. olive oil fresh ground black pepper

NOTE I call this Ash’s marinade but I have a sneaky feeling it was Zualita who found this recipe on line. Remember we made it when they were visiting and we had lots of freshly-caught tuna. It was delicious!

~ Capt. Ash and his Outer Banks Bounty ~

38

SUMMER DRINKS AND DESSERTS COSMOPOLITAN --- 10 SERVINGS 2 ½ cups Absolute Citron Vodka 10 tbs. fresh lime juice 10 oz. orange liquer (Triple Sec) 5 tbs. cranberry juice zest of 2 limes This is a very strong drink. If you want, add more cranberry juice.

Delicious and refreshing.

NOTE - I made this recipe from a 1-serving recipe – who wants just one!

I put lime zest in the drink mixture – makes it very tart but I love lime.

Original recipe only calls for lime zest strips for garnish.

1 serving

( Martha Stewart)

3 ½ oz. vodka 2 tbs. fresh lime juice 2 oz. orange liquer 1 tbs. cranberry juice zest of one lime Place 2 martini glasses in freezer for at least 10 min.

Fill cocktail shaker half full with ice. Add the vodka, lime juice, orange liquer, and cranberry juice to shaker. Cover and shake hard for 30 seconds. Strain the liquid immediately into the chilled glasses and garnish with strips of lime zest.

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MOCK CHAMPAGNE PUNCH (Iris Stone)

2 25-OZ. Bottles of Non-Alcoholic Sparkling White Grape Juice 2 2-Litter Bottles of Gingerale 1 32-OZ. Bottle of White Grape Juice 1 Small Can (6 OZ.) Frozen lemonade concentrate – Undiluted Concentrate (USE PINK LEMONADE IF YOU WANT COLOR Mix Well. ADD A FROZEN ICE RING AND SERVE

VOLCANO ‘THE’

RED DRINK

1 PT. BARCARDI LIGHT RUM 1 PT. CHRISTIAN BROTHERS BRANDY 1 46-OZ. CAN PINEAPPLE JUICE 1 CUP ALMOND SYRUP (CLEAR) ½ CUP GRENEDINE Mix, Chill and Enjoy !!!

YELLOW BIRD 8 oz. pineapple juice – unsweetened 8 oz. orange juice 1 oz. light rum 1 oz. dark rum 1 ½ oz. crème de banana liquer 1 oz. banana nectar liquer 1 ½ oz. Galliano liquer 2 fresh bananas Put ice on top and blend in blender.

40

41

CARAMEL CAKE FOR THE CAKE 1 cup (2 sticks) butter – room temperature 2 cups granulated sugar 4 eggs 3 cups sifted, self-rising flour 1 cup milk 1 tsp. vanilla FOR THE FILLING 1 cup (2 sticks) butter 2 cups light brown sugar – packed ¼ cup milk 1 tsp. vanilla FOR THE FROSTING ½ cup (1 stick) butter 1 cup dark brown sugar – packed 1/3 cup heavy cream (or more if needed) 1 16-oz. box confectioners sugar 1 tsp. vanilla 1 cup chopped nuts (optional) Directions For the cake: Preheat oven to 350 degrees. Grease and flour 3 9-in cake pans.

Continued)

42

Caramel Cake - Continued Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6-8 min. Add eggs one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3-4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 min. or until golden brown and springs back when lightly touched.

For the filling: While cake is baking, in a saucepan, combine butter, brown sugar and milk. Cook and stir over medium heat for 3-5 min. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate.

Pierce cake layer with a toothpick over entire surface. Spread 1/3 of the filling mixture on cake layer. Top with second layer, repeat process.

Top with last layer and repeat process again.

NOTE – As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting: Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tbs. of heavy cream, or more. If frosting gets too thick. Just be sure to add cream in small amounts because you can always “add to” but you can’t take away. Frost cake and sprinkle top with chopped nuts, if desired.

DELICIOUS!!!

43

FUDGY CHOCOLATE-CHERRY CAKE 1 package Devil’s Food cake mix 1 can Thank You Cherry Pie Filling 3 eggs Heat oven to 350 degrees. Grease and flour 2 9” cake pans. With mixer, beat cake mix, cherries and eggs (Do not add water or oil to cake mix). Blend on low speed for 2 min. Divide between pans and bake 2530 min. Cool 10 min and remove from pans. Cool completely.

1 2-3 CHERRY CLOUD FROSTING 1 can Cherry Pie Filling ½ cup powdered sugar 12-oz. carton non-dairy topping, thawed (Cool Whip) Stir ingredients together. Spread generously between layers and over top and sides of cake. Refrigerate.

KEY LIME PIE (Virginia Vinyard)

4 eggs separated 2 tsp. Key lime zest (can use zest from a regular lime) 1 (13 oz.) can Eagle Brand Milk ½ cup Key Lime Juice (I use Nellie’s bottled key lime juice) 6 tbs. sugar ¼ tsp. cream of tartar Combine condensed milk, egg yolks, zest and lime juice in mixing bowl.

Beat one egg white stiff and fold into mixture. Pour into prepared graham cracker pie shell. Beat remaining egg whites with cream of tartar, gradually adding sugar. Spread meringue over filling. Bake 300 degrees for 20 min. Chill before serving.

I usually make a graham cracker shell rather than buying a pre-made one- a little more substantial and you can chose your pie plate – NO tin foil pie plates used here! You can buy a box of crushed graham crackers on the baking isle and the recipe is on the box.

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LUSCIOUS LEMON CAKE ROLL 4 large eggs, separated ¼ cup sugar 1 tbs. vegetable oil 1 tsp. lemon extract (I think lemon zest would give a fresh taste) ½ cup sugar 2/3 cup sifted cake flour 1 tsp. baking powder ¼ tsp. salt powdered sugar Grease jelly roll pan with oil. Line with waxed paper. Grease and flour paper. Set aside.

Beat egg yolks at high speed until thick and pale – about 4 min. or until they look like cake batter. Gradually add ¼ cup sugar, beating constantly. Stir in oil and lemon. Set aside. Beat egg whites until thick, gradually adding ½ cup sugar, beating till stiff peaks form. Fold into yolk mixture. Combine flour, baking powder and salt. Fold into egg mixture. Spread evenly in pan. Bake 350 degrees 8-10 min.

Sift powdered sugar on tea towel. When cake is done, immediately loosen from pan and turn out on sugared towel. Peel off waxed paper.

Starting at narrow end, roo up cake and towel together. Cool on wire rack, seam side down.

Unroll and spread with whipped cream, jelly or desired filling or ice cream. Re-roll (without towel) and ice or sprinkle with powdered sugar. Also can finish with divinity frosting and coconut.

NOTE This sounds long and complicated. After you have done this once, it is really easy and a good basic, versatile cake. It’s really just a jelly roll!

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MAI TAI PIE 1 8-oz. block cream cheese, softened 1 (14-oz.) can Eagle Brand milk 1 (6 oz.) can frozen orange juice – thawed and undiluted ¼ cup light rum 2 tbs. orange liquor 1 cup whipping cream – whipped In large bowl, beat cream cheese till fluffy. Beat in milk and juice till smooth. Add rum and liquor. Fold in whipped cream. Freeze 2 hr. or refrigerate 4 hrs. This goes in a coconut crust.

COCONUT CRUST Preheat oven 350 degrees. In 9” pie plate, mix 1/3 cup melted margarine and 7 oz. pkg. flaked coconut. Press firmly on bottom and sides of plate. Bake 15 min. or till edge is golden. Cool thoroughly.

MILK CHOCOLATE LAYER CAKE (Pat Ames)

Beat 1 ½ sticks softened butter, 1 ¼ cups sugar and 3 eggs until fluffy.

Beat in 1 ¼ cup milk chocolate chips, melted, 1 cup buttermilk and 1 tsp. baking soda. Beat in 2 cups flour on low speed. Bake in 2 non-stick 9” round cake pans at 350 degrees for 25 min. or until toothpick comes out clean. Cool.

FROSTING Pour 1 cup simmering heavy cream over 2 ¾ cups milk chocolate chips.

Stir until smooth. Refrigerate 1 hour or until thick. Invert cake layers and then frost.

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OREO DESSERT (Norma McNeil)

32 Oreo cookies (crushed) 1/3 cup butter ½ gallon vanilla ice cream Mix cookies and butter. Spread in 9x13 Pyrex dish. Slightly soften ice cream and spread on top of cookies. Freeze.

TOPPING: 1 square unsweetened chocolate (1 oz.)

1/4 cup butter 1 small can Carnation evaporated milk (5 oz.)

2/3 cup sugar Melt butter and chocolate. Add sugar and milk. Boil 3 min. Cool and spread on top of ice cream. Top with chopped pecans. Store in freezer.

NOTE: Norma says she usually makes 2 batches of the topping for this dessert.

PINEAPPLE PIE 3 eggs – beat until frothy 1 ¼ cups sugar 2 tbs. flour ½ stick plus 2 tbs. melted margarine Mix all above ingredients. Stir in 1 cup coconut and 1 20-oz. can welldrained crushed pineapple. Pour into crust and bake 350 degreess for 50 min.

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MEXICAN AND SUNFLOWERS MENU Chicken Poppers Guacamole and Fresh Salsa with chips Margaritas Fiesta Taco Casserole Grilled Chicken Breasts seasoned with cumin, chili, lime and honey garnished with mango salsa and fresh lime wedges.

Mexican cheesy rice Red cabbage cups or red pepper halves filled with a black bean and corn salad Mexican Cornbread Caramel Cake For this meal, I like to decorate using a collection of royal blue goblets, lime green Fiesta plates, and a large bouquet of sunflowers and yellow napkins. I have lots of Mexican-style serving pieces and even a set of authentic maracas.

Prepare this meal and you will have a festive evening!

SIMPLY SOUTHERN SUMMER SUPPER MENU Cheese Slaw and assorted olives Garden Salads with Fresh Tomatoes Deviled Crab Grilled Shrimp Skewers Grilled Peppers, Onions and Pineapple as well as Yellow Squash and Zucchini Corn Pudding or Corn-on-the-Cob Macaroni Salad Key Lime Pie or Mixed Berry Trifle ALTERNATE Barbecued Ribs and Wings Twice-Baked Potatoes or Potato Salad Cole Slaw Baked Beans Corn

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FALL Crisp blue-sky days, golden leaves, bittersweet, pumpkins, and abundant apples tell us autumn has arrived, and are a prelude to the fun of Halloween and the warmth and comfort of Thanksgiving.

Family gatherings are a balance of the festive and the familiar--dinner in the dining room with flowers, candles, linen napkins and the best of china, silver and crystal. A good family meal is a cause for celebration and as these elements of dining come together, they create the traditions of which family memories are made.

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THANKSGIVING MENU Country Ham Crackers in the shape of a Turkey Roasted Turkey with homemade Herbed Stuffing and Gravy Mashed Potatoes Macaroni and Cheese Green Peas or Green Beans or Broccoli Casserole Baked Apples Sweet Potato Casserole Corn Pudding Cranberry-Orange Relish Rolls Pumpkin Pie Pecan Pie Naps!

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Fall Entrees APPLE STUFFED SWEET POTATOES 4 medium sweet potatoes, baked and cooled 3 cups diced apples 1 tsp. cinnamon 3 tbs. margarine ½ cup sugar Saute apples in sugar and butter. Slice sweet potatoes lengthwise and scoop out pulp.

Mix sweet potato pulp with apples and add cinnamon. Place mixture in potato shells. Bake.

AUTUMN VEGETABLE CASSEROLE 1 stalk fresh broccoli 1 head cauliflower 1 large onion Clean and chop fresh vegetables. Drop in salted, boiling water. Cook for about 1 min. Drain.

Place drained vegetables in casserole dish. Mix 1 can cream of celery soup and 1 can milk. Stir in large package of mozzarella cheese and a couple dashes of nutmeg, salt and pepper. Pour over vegetables.

Bake 350 degrees for 30 min. Add 1 can fried onion rings to the top and bake an additional 10 min.

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BAKED APPLES 5 -6 Yellow Delicious Apples Peel and slice apples. Core and cut into halves. Put into a sauce pan and cover with water. Bring to a boil and only cook for about 1-2 min.

Only want them slightly tender. Drain. Place in baking dish.

Sprinkle with ½ cup brown sugar and ½ cup white sugar and dash salt.

Sprinkle on Apple Pie Spice. Cut about ¾ stick butter into pats and place on top of sugared apples. Can refrigerate at this point for several days. Bake at 350 for about 30-40 min. till hot and bubbly.

YOU WILL NOTE THAT A LOT OF THESE RECICPES ARE APPROXIMATE PROPORTIONS – THAT IS WHAT MAKES THEM “HOMEMADE” AT OUR HOUSE!!! This was one of my mother’s signature dishes and everyone loved them.

BAKED PEARS Two 29-oz. cans pear halves (save juice) ¼ cup brown sugar 2 tbs. cornstarch ½ cup orange juice 2 tbs. butter, melted 1 tbs. grated lemon rind ¼ cup white sugar 2 tbs. lemon juice dash salt Drain pears and combine other ingredients with juice. Cook over medium heat and stir continuously until become thickened and clear.

Pour over pears and bake 350 degrees for 15-20 min. A great alternative to baked apples.

BROCCOLI CASSEROLE(Vicki Harwell) Cook and drain 2 boxes or a large bag of frozen broccoli florets. Add ½ cup mayonnaise and one can of cream of mushroom soup. Add shredded cheese and top with crushed crackers. Can also add a can of fried onion rings to the top.

Bake at 350 30-40 min.

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CHICKEN CASSEROLE 8 Chicken breast halves, boiled and torn into pieces 1 cup mayonnaise 1 10 ¾ oz. can cream of mushroom soup 2 ½ cups cooked rice 1 cup chopped celery ½ cup chopped onions 1 8-oz. can sliced water chestnuts, chopped 1 small jar chopped pimento, drained salt and pepper to taste 1 stack Ritz crackers, finely crumbled 2 Tbs. butter, softened Combine first 9 ingredients and pour in 3-qt. casserole.

Melt butter and mix in frumbs. Sprinkle crumb mixture over casserole. Bake 350 degrees for 45 min.

Can prepare ahead and bake later. Serves 8

An unusual contrast of soft and crunchy, bland and nutty textures and tastes.

I like to serve with baked apples and green peas.

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FRENCH ONION SOUP 2 very large or 3 medium onions (quarter and slice thinly) 3 Tbs. butter 1 tsp. bacon grease 1 Tbs. sugar 1 Tbs. Worcestershire dash garlic salt, pepper ½ to 1 cup red wine or ½ cup dry sherry 1 can beef consommé 1 can beefy mushroom soup 2 cans French onion soup 1 qt. beef stock 1 quart water 1 pkg. Hormel Roast Beef Au Jus - plus the juice in the package (cooked according to directions and shredded) Not traditional but delicious Baby Swiss cheese, mozzarella or provolone cheese.

Homemade croutons or toasted baguette bread In a deep Dutch oven add butter and bacon fat. Put in onion. Sprinkle with garlic, salt and pepper and sugar. When onions start to caramelize, add Worcestershire and wine, scraping bits off bottom of pan. Add soups, stock and water. Add beef . Simmer for about 1 hour.

Place in bowls, add cheeses and bake in oven till cheese melts. Top with croutons.

Croutons Thick bread or rolls (good way to use up leftover or stale bread) Butter heavily. Dice in cubes. Place on cookie sheet. Sprinkle with garlic, paprika, parsley flakes and grated parmesan cheese. Bake in 350 oven till brown. Leave in oven after you turn it off so bread becomes crunchy. Great on salads also.

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FRUIT COMPOTE 1 can pineapple chucks (save juice) 4 – 5 apples (dice and leave peeling on) 1 lb. grapes 2 large cans mandarin oranges 4 bananas, sliced ½ cup chopped pecans and ½ cup chopped walnuts SAUCE ½ cup sugar 2 tbs. lemon juice 1/3 cup orange juice 2 tbs. corn starch ¾ cup pineapple juice Mix sugar and corn starch. Add lemon, orange and pineapple juice.

Cook over medium heat until thickened. Then chill. When chilled, pour over fruit and nuts. Can add strawberries and kiwi. Enjoy!

FRUIT BAKED WITH CHERRIES 1 large can peach halves 1 large can apricot halves 2 large peeled and sliced apples 1 oranges, peeled and sliced 1 can cherry pie filling ½ cup packed brown sugar 2 tbs. flour 1 tsp. mace 1 stick butter juice of one lemon Drain peaches and apricots. Arrange in bottom of baking dish. Add apples and oranges. Spoon pie filling over. Blend sugar with flour and mace. Add melted butter and lemon juice. Pour over fruits. Cover and bake 350 degrees 30-45 min. Serve hot.

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ORANGE SWEET POTATOES (My Mom’s mother, Ossie Foutz)

4 sweet potatoes, boiled and cooled and skin removed Cut sweet potatoes into slices and place in round glass pie plate.

Dot with butter and sprinkle with salt. Place fresh orange slices around sweet potatoes.

Make a sauce of 1 cup brown sugar, 2 tbs. white sugar, 3 tbs. flour, juice from 1 ½ oranges. Cook filling till starts to boil and get thick. Add butter and a dash of salt. Pour over sweet potatoes and set in 350 degree over for 20 min.

NOTE: Grandma was noted for this dish and always prepared it at the holidays and took it to church pot lucks.

She was the person most responsible for teaching me to cook – a sweet, patient woman!

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POLISH KIELBASA BAKE 1 -2 packages of Hillshire Farms Polish Kielbasa 2-3 potatoes, cut into chunks 6 carrots, cut into diagonal chunks 2 onions 2 ribs celery, sliced butter, salt and pepper, Nature Seasoning ½ cup water Cut potatoes, onions, carrots and celery and place in baking dish.

Sprinkle with salt, pepper and Nature Seasoning. (This is a Morton Salt product and I find it enhances the flavor or most vegetables; however, you will not need as much salt as you would normally use.)

Cut the sausages into about 2-inch cubes on the diagonal. Place on top of the vegetables. Dot with cubes of butter. As the butter and the juice from the sausages drip down they flavor the vegetables wonderfully.

Bake on 350 or until vegetables are tender.

This is a delicious Fall meal. I like to serve with a little spicy mustard and sauerkraut.

SAUSAGE PIE (Vicki Harwell)

1 lb. hot sausage – brown and drain 2 cups mozzarella and cheddar cheese – mixed 3 large eggs – slightly beaten 1 5 oz. can evaporated milk Place all ingredients except milk in pie shell. Pour milk over about half way up.

Bake 375 degrees for 30-40 min.

Best to let cool 10 min. before slicing.

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SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING 1 lb. mild sausage 4 tbs. butter3 cups sliced leeks, white and pale green parts only, - well cleaned or can use a large mild onion –such as a Vadalia or Sweet onion 2 Granny Smith apples, cored and chopped 1 cup chopped celery with leaves 1 tbs. poultry seasoning 1 cup dried cranberries – re-hydrated in water 15 min.

1 tbs. chopped fresh sage or ½ tsp. dried 2 tsp. chopped fresh rosemary 6 cups boxed croutons 1/3 cup fresh parsley, chopped 2-3 cups chicken stock 1 tbs. salt, 2 tsp. black pepper Preheat oven 375 degrees Saute sausage. Take out and drain. Put in large mixing bowl. In same skillet, add butter with leeks, apples, celery and poultry seasoning. Mix in cranberries and herbs. Add to sausage. Mix in croutons and parsley.

Add chicken stock till moist – not mushy. Season with salt and pepper.

Put in casserole. Bake in 9x13 dish, uncovered 20-30 min.

If stuffing turkey, mixture should be cold before putting in bird.

If substituting dried herbs for fresh, be sure to check references. Dried are a lot more pungent!!

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SWEET POTATO CASSEROLE 3 cups cooked, mashed sweet potatoes 1//2 cup milk 2 eggs, beaten ½ cup sugar 1 tsp. cinnamon 1 tsp. vanilla Mix together and spread in casserole dish.

TOPPING: 1 cup brown sugar ½ stick butter, softened ½ cup coconut 1/3 cup flour ½ cup pecans Mix until crumbly and sprinkle over potatoes. Bake at 350 degrees for 30-45 min.

Sweet Potato Pie

59

FALL DESSERTS BANANA BREAD (Sandee Schutts) ½ cup oil 2 cups sugar 2 cups all purpose flour 1 cup nuts 1 tsp. baking soda 3 mashed ripe bananas ½ tsp. salt 2 eggs Mix in order given Bake 350 degrees This mixes well by hand – no need to get out mixer!

I usually mix English walnuts and pecans.

Have found that baking in 2 5x10 ½ pans works much better than a large loaf pan. Large pan does not get done in center.

Also, the baking time is around 45 min. Bake till springs back on top when slight touched.

Freezes well

60

BLACK WALNUT POUND CAKE 2 STICKS (1 CUP) SOFTENED BUTTER 2 CUPS SUGAR 5 LARGE EGGS – SEPARATED – room temp.

3 CUPS ALL-PURPOSE FLOUR ½ TSP. SALT 1 CUP SOUR CREAM ½ TSP. BAKING SODA 1 TSP. VANILLA 1 CUP FINELY CHOPPED BLACK WALNUTS In a large bowl, cream together the butter and 1 ¾ cups of the granulated sugar until mixture is light and fluffy and beat in the yolks, one at a time, beating well after each addition. Into a small bowl, sift together the flour and the salt and in another small bowl stir together the sour cream and soda. Add the flour mixture and the sour cream mixture alternately to the butter mixture beginning and ending with the flour mixture and stir in the vanilla and walnuts.

In a bowl, beat the egg whites until they are frothy, add the remaining ¼ cups sugar, a little at a time and beat the whites until they just hold stiff peaks. Stir ¼ of the whites into the batter and fold in the remaining whites gently but thoroughly.

Pour batter into a buttered and floured tube pan (4 qt.) preferably with removable bottom. Bake cake in the middle of a preheated 325 degrees oven for 1 ¼ hours or until tester comes out clean. Let cake cool in pan on rack for 10 min.

Turn out on rack to cool completely. Dust with powdered sugar. Freezes well.

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BREAD PUDDING WITH BURBON SAUCE The head chef at the Hotel Roanoke’s Regency Room generously shared this recipe. Chef Billie Raper’s secret for a delicious and unique dessert every day is what he uses for the bread – and it’s usually what he has leftover from the day before – roll, scones, Danish pastry, croissants, etc. If using really sweet bread, you might want to cut the sugar a bit.

Add some sugar if it’s all unsweetened rolls you are using. He suggests using heavy cream, but half and half works fine. The bourbon sauce in a wonderful Crème Anglaise flavored with bourbon, but plain whipping cream can be used instead.

Ingredients: 3 – 31/2 cups of day-old bread a handful of sweetened coconut a handful of raisins (plumped in water or bourbon) a handful of chocolate chips Cream Sauce: ½ cup sugar 4 eggs, plus 2 yolks ¼ tsp. cinnamon dash nutmeg ½ tsp. vanilla 3 cups heavy cream Break up bread in a 2 21/2 qt. greased casserole dish. In a large bowl, whip sugar, eggs, cinnamon, nutmeg and vanilla until fluffy. Add cream and blend well. Pour cream sauce onto bread and let soak. Bake 350 degrees for approximately 254 min. Fold over and bake an additional 30 min or until set. Let set about 20 min. before serving.

Top with Bourbon Sauce or shipped cream.

Refrigerate leftovers and microwave to re-serve.

BOURBON SAUCE 2 cups heavy cream 1 cup sugar 2 -3 egg yolks 2 tbs. to ¼ cup bourbon (depending on taste), optional Combine cream and sugar and heat. When hot, stir a bit into egg yolks.

Add yolks to cream in pan. Cook ALMOST to boiling (DON’T BOIL) The sauce should be thick and coat the back of a spoon. Pour through a sieve to remove any small lumps. Stir in bourbon.

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CARAMEL PECAN CHEESECAKE 2 cups finely crushed graham crackers ¼ cup sugar 1/3 cup margarine, melted 1 cup pecan halves 2 8-oz. pkg. cream cheese, softened ½ cup light brown sugar, softened 2 tsp. vanilla 2 eggs ¼ cup prepared caramel topping Mix graham crackers, sugar and margarine. Press into pan or pie plate.

Toast nuts and sprinkle half on crust. Blend cream cheese, brown sugar and vanilla. Blend in eggs till smooth. Pour into crust. Place remaining pecans in circle around edge. Bake 325 degrees 40-45 min. Cool on wire rack. Chill at least 4 hours. Completely drizzle caramel topping over cheesecake before serving.

I made a “spider web” out of the caramel and served this one Halloween.

(Make a pattern of concentric circles and draw through with skewer)

Pecan, Blackberry, Lemon, and Pumpkin Tarts

63

CRANBERRY – APPLE TART Form pie pastry into tart pan. Chill. (Sprinkle with a little flour and brush off) (Keeps pastry from getting soggy.

4 cups fresh cranberries 1 ¾ cups diced, peeled apple 1 ½ cups sugar ½ cup water Wash and pick through cranberries. Add apples, sugar and water.

Bring to boil and simmer 10 min. Mix 2 tbs. cornstarch and 2 tbs. water. Stir. Add to berry mixture and cook 2 min. Cool.

Add ¾ cup chopped pecans and 1 tbs. grated orange zest. Stir in and pour mixture into tart shell.

Bake 350 degrees for 40-50 min.

Serve with orange flavored whipped cream.

This bright red tart is beautiful for the holidays. Garnish with long strips of orange peel and serve on a beautiful pedestal plate.

Baked Apple Roses

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Country Ham Biscuits

CRANBERRY NUT BREAD 2 cups sifted all-purpose flour 1 cup sugar 1- 1/2 Tsp. baking powder 1 Tsp. salt 1/2 Tsp. soda 1/4 cup shortening 1 egg - well-beaten 3/4 cup orange juice 1 Tsp. grated orange zest 1 cup fresh cranberries, chopped 1/2 cup chopped pecans Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan.

Sift dry ingredients into large bowl. Cut in shortening.

Combine egg, orange juice and peel. Add to dry ingredients, mixing until just moistened. Fold in cranberries and nuts.

Turn into a pan and bake until toothpick inserted comes out clean – about one hour. Cool on wire rack before removing from pan. Wrap and store.

I tend to go a little “heavy” when adding the nuts and cranberries!

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JAPANESE FRUIT PIE ¼ cup butter 1 cup sugar 1 tbs. vinegar 2 eggs ½ cup raisins ½ cup chopped pecans ½ cup coconut Melt butter. Add sugar and mix well. Add eggs and vinegar. Beat well.

Add raisins, coconut and pecans.

Pour into unbaked pie shell (8-inch) and bake 325 degrees for 40 minutes. Very rich and delicious!

OATMEAL COOKIES 1 cup flour 1 tsp. each baking powder and salt ½ tsp. soda ¾ cup soft butter 1 1/3 cup sugar 1/3 cup brown sugar 2 eggs 1 ½ tsp. vanilla 2 ½ cups uncooked quick oats (not instant) ½ cups chopped pecans ½ cups raisins Stir together flour, baking powder, salt and soda. Set aside. In large bowl, cream butter and sugar till light and fluffy. Beat in eggs one at a time. Stir in flour mixture. Add vanilla, nuts and raisins.

Drop by a teaspoon full 3 inches apart on ungreased baking sheet. Bake in 350 degrees preheated oven 10-15 min. When start to brown around edges – they’re done. If you wait till you think they are done, it’s probably too late! Cool on rack. ENJOY!!!

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PUMPKIN BREAD (Grandma – Mary Pruden)

1 ½ cups sugar 1 tsp. soda ¼ tsp. baking powder 1 2/3 cup flour ½ cup salad oil 1 tsp. salt ½ cup milk 1 cup prepared pumpkin 2 eggs ½ tsp. each of cloves, cinnamon and nutmeg ½ cup black walnuts ½ cup raisins (dust nuts and raisins in flour to prevent them from sinking in batter) Mix ingredients and bake in loaf pan at 350 degrees for 1 hour.

Martha Radcliff Updike

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PUMPKIN ICE CREAM SQUARES (Norma McNeil) THIS IS A GREAT ALTERNATIVE TO PUMPKIN PIE EASY AND MAKE-AHEAD FRIENDLY

2 cups pumpkin puree 1 cup sugar 1 tsp. salt 1 tsp. ginger 1 tsp. cinnamon ½ tsp. nutmeg 1 cup chopped pecans ½ gallon vanilla ice cream 36 ginger snaps (hard kind) Combine pumpkin, sugar and spices. Add pecans. Fold pumpkin mixture into softened ice cream. Line bottom of 9x13 pan with ginger snap cookies. Top with half of the ice cream mixture. Add another layer of ginger snaps and remaining ice cream mixture. Freeze until firm. Cut in squares.

I like to serve with a dollop of whipped cream and a few chopped pecans. Even people who don’t like pumpkin like this!

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RAW APPLE CAKE (Helen Nester Thomas) 3 cups plain flour 1 cup Wesson oil 1 stick melted butter 3 large eggs 2 cups sugar 3 ½ cups apples, diced 1 cup raisins (let stand in hot water 5 min., drain on paper towel) 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. soda ½ tsp. salt 1 tbs. vanilla flavoring 1 cup black walnuts 1 cup coconut Dust raisins and nuts lightly with flour.

Blend oil, butter, sugar and eggs.

Sift all dry ingredients and add to above – mix well. Fold in apples, nuts, raisins and coconut. Put in greased tube pan.

Bake 325 degrees 1 hr and 15 min. (maybe a little longer) when straw comes out clean and cake springs back when touched or pulls away from side of pan. Cool in pan 10 min. before turning out.

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SUGAR PLUM PUDDING (Mary Pruden)

2 cups sifted all-purpose flour 1 ½ cups sugar 1 ¼ tsp. baking soda 1 tsp. nutmeg 1 tsp. allspice 1 tsp. cinnamon 2 ½ tsp. baking powder ½ tsp. salt ¾ cup vegetable oil 3 eggs 1 cup buttermilk 1 cup chopped prunes 1 cup chopped black walnuts Sift dry ingredients in order given. Stir in all other ingredients and pour into a 9x13 greased baking dish. Bake 325 degrees for 50 min.

Pour on Glaze GLAZE 1 cup sugar ½ cup buttermilk 1 tsp. vanilla 1 tbs. white corn syrup ¼ cup butter Combine in sauce pan and bring to boil. Pour over pudding in pan while hot. Serve from pan.

NOTE – Call these prunes “dried plums” and people will think it tastes better! This is a delicious, moist cake perfect for the Autumn and Winter seasons.

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AN AUTUMN DINNER MENU Polish Kielbasa baked with potatoes, carrots and onions.

Sauerkraut Baked Golden Delicious Apples Green Peas Corn Pudding Hard Rolls Pumpkin Pie and Japanese Fruit Pie or Cranberry Tart ALTERNATE MENU Grilled bone-in pork chops on a bed of sautĂŠed red, yellow and green peppers and onions.

Crunchy Asian Cole Slaw with almonds Garlic Mashed Potatoes Fresh Cranberry/Orange Relish Black Walnut Pound Cake or Pastry-Wrapped Pears in a Caramel Sauce.

I love the warmth of Fall Decorating and Dining. There is such a feeling of comfort seeing all the fall leaves, rich chrysanthemums and the glow of spicy candles. Of course, there are pumpkins and gourds everywhere! It’s time to use tapestry cloths and amber stemware.

Pumpkin Pie

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WINTER After the richness of autumn, winter comes as a shock. The mornings are cold, the ground is frozen and the trees are bare. At first, we don’t notice too much due to the approaching holidays.

So many holiday memories are evoked by smells as well as tastes-- the fragrance of pine and evergreens, a big ham slow roasting in the oven, or the scent of spices in a baking fruitcake.

At Christmas Dinner, we enjoy the dishes that tradition is made of. The menu is always what we expect and have come to love, as each glorious feast mirrors those of our parents and their parents before them. The memories are what keep us doing it year after year.

I remember my Grandmother Radcliff serving oyster stew in her beautiful blue Haviland china bowls. I remember my Grandmother Foutz always had a shoe box lined with foil containing orange slices, chocolate drops and bonbons. Both these women made lasting impressions on my life.

Once the Christmas and New Year celebrations have passed, we are content to settle down along with the earth for a well-deserved rest and await the pleasures of spring as we start all over again.

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Winter Appetizers and Entrees BACON CHEDDAR PINWHEELS (Norma McNeil)

20 slices white sandwich bread – trim crusts 1 can Eagle Brand Milk 1 tsp. Worcestershire Sauce ¼ cup prepared yellow mustard 1 ½ lbs. center-cut bacon 2 cups shredded sharp cheddar cheese Roll bread flat with rolling pin. Set aside. In a small bowl, combine milk, Worcestershire and mustard.

Cut bacon in half and lay 3 slices side by side (just touching) on cutting board. Lay a slice of bread on top of bacon and spread with 1 tbs. of milk mixture. Sprinkle on cheese.

Roll bacon around bread and cheese mixture, securing each piece of bacon with a toothpick. Chill.

Cut with sharp knife between each bacon strip, making 3 pinwheels.

Bake on broiler pan for at least 30 min. at 375 degrees or until bacon is crisp. May be made a day ahead and cut just before baking.

A LOT of mess but WORTH every bit! Always a hit with the guys.

BAKED PINEAPPLE (Vicki Harwell)

½ cup soft butter 4 eggs 1 cup sugar 1 20-oz. can crushed pineapple, drained 6 slices cubed white bread Cream butter and sugar. Beat in eggs. Stir in pineapple. Fold in bread.

Pour into greased casserole and bake at 350 degrees for 1 hour uncovered.

Great with baked ham – but very rich! Almost like a pineapple bread pudding!

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BEGGARS’ PURSES Puff Pastry Sausage – browned and crumbled Mozzarella cheese Chopped water chestnuts Roll puff pastry into 2-3” squares. Mix other ingredients to make filling. Add filling to pastry square. Pull up corners and twist. Brush with egg wash. Bake 20-30 min. at 400 degrees. Cut tops from green spring onions. Wilt in boiling water. Cool. Cut into thin ribbons to tie around tops of “purses”. These look like little “hobo” pouches – but elegant!!

CHICKEN AND DUMPLINGS Boil and cook chicken till tender in a heavy- bottomed Dutch oven.

Remove from pan. Reserve broth.

For dumplings: 1 cup Bisquick 1 cup self-rising flour 1 cup whole buttermilk Mix and make into balls not quite as big as a golf ball. Bring reserved chicken broth to a boil. Add more water to dilute the greasiness of the broth and to have plenty of liquid. When at a rolling boil, drop in dumplings. I add Nature Seasoning, salt and pepper, a chunk of butter and a little parsley. Cover. Turn down heat and continue cooking for about 40 min. Add chicken back to pot.

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CHICKEN SALAD (Norma McNeil

1 can quality chicken, drained ½ cup celery, chopped ½ cup dried cranberries ½ cup pecans, chopped ½ cup mayonnaise Mix all ingredients. Chill. Very good with crackers

CHICKEN SALAD - HOT (Norma McNeil

2 cups chopped chicken 1 cup chopped celery ½ cup chopped green pepper ½ cup slivered almonds 2 TBS lemon juice ½ can cream of chicken soup ½ cup mayonnaise salt and pepper Toss ingredients and press into casserole. Bake 350 degrees for 25 min.

Serve warm with crackers.

Appetizer Chicken Wings

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CHICKEN SOUP 1 whole chicken or 4 breasts (I like to use chicken breasts with the bone in and skin on. This gives your broth so much more flavor.)

4-5 celery ribs ¾ cup chopped spring onions (with green tops left on) ½ cup fresh parsley – chopped 1 cup chopped carrots 1 pkg. egg noodles Salt and Pepper to taste Cook chicken. (When I cook chicken for this soup, I place a couple pieces of celery in the pot. Add water to cover, season with salt and Nature’s Seasoning and about 1 tbs. chicken bouillon for flavor). Cook until tender. Cool and tear into large pieces. Cook noodles, drain and rinse in cool water.

Strain chicken broth from pan used to cook chicken. Put strained broth into a Dutch oven. Add chopped celery, carrots, parsley and onion. Cook till vegetables are tender. Add chicken pieces and cooked noodles. DON’T COOK NOODLES IN THE SOUP – they will absorb too much of the broth and make the soup starchy.

NOTE: I am a big fan of Morton’s Nature Seasoning. I think it enhances nearly all vegetables whether boiling or steaming them. You might want to ease off on the salt until you become familiar with this product – it is salty.

COCKTAIL SAUCE 1 cup ketchup 2 TBS. prepared horseradish 1 tsp. Worcestershire Sauce 1 TBS. sugar Salt and pepper Juice of ½ lemon 6-8 dashes of hot sauce Blend and Chill. Serve with Shrimp NOTE: When preparing the Shrimp. This is especially true if using frozen shrimp. Thaw and drain thoroughly on paper towels. Change toweling several times to ensure all the moisture is absorbed. No one likes soggy shrimp. Then layer paper towels in a zip-lock bag and add shrimp along with a few lemon slices. Refrigerate till time to serve. Your shrimp will be fragrant, firm, dry and delicious!

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COUNTRY HAM CRACKERS ¼ lb. Red Eye Country Ham or Smithfield ham, finely chopped (You can find this in a deli at the grocery store- most likely have around the Holidays) 1 pkg. prepared ready-to-use pie shells (2 per container) small dash red pepper flakes or cayenne Flour a work space. Lay down one of the pie shells. Sprinkle on the chopped ham and a little cayenne. Top with remaining pie shell.

Roll with rolling pin till thin. Cut with cookie cutter. Re-roll scraps and continue cutting. Place on cookie sheet (lightly sprayed with cooking spray) and brush with egg wash. Bake at 400 degrees for about 12-15 min. Watch carefully so they don’t get too brown.

These reheat well wrapped in a foil package.

NOTE: One of my signature appetizers. I make these for all occasions. Cut with a star cookie cutter, a Christmas Tree cutter, a flower, etc. Especially cute at Halloween – I use an arched cat cutter and sprinkle on black sesame seeds – I call these my “Black Cat Crackers”. They are delicious.

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CHRISTMAS PICKLES (Susan Kidd)

1 46-oz. jar Mt. Olive Kosher Dill Pickles 2-3 medium yellow onions 2 cups sugar 1 ½ tsp. celery seed 4 ½ TBS. regular apple cider vinegar 1 ½ tsp. prepared horseradish sm. jar chopped pimento (I also add some chopped roasted red pepper)

Drain pickles and empty dills into bowl. Slice to desired thickness.

Mix sugar, celery seed, vinegar and horseradish. Slice onions and layer into jar with pickles, pimento and mixture. Refrigerate. Shake daily.

Takes a couple weeks before they are ready. Keeps indefinitely in fridge.

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CRACKERS Cut out flour tortillas to desired shapes with cookie cutter. Brush with a clear vegetable or olive oil. Sprinkle on Sea salt. Could also use sesame seeds, etc. Bake 350 for about 10 min. Watch carefully – when they are brown they will be too done. Did “hearts” for Valentine and they were so cute.

CRANBERRY JELLO SALAD 1 small box raspberry jello 1 small can crushed pineapple, drained 1 can (2-cup) whole berry cranberry sauce Mix jello with 1 cup boiling water. Do not add any cold water as directed. Let stand till well dissolved and beginning to thicken. Fold in pineapple and cranberry sauce. Stir to break up sauce. Chill. A holiday tradition.

NOTE:This was a recipe always served at a famous local landmark – the Miller & Rhoads Tea Room- a definite place for ladies to lunch.

GLAZED PECANS (Norma McNeil)

2 tbs. cold water ½ cup sugar ¼ tsp. cinnamon ¼ tsp. allspice ¼ tsp. cloves 1 egg white – beaten till frothy – not stiff ½ tsp. salt 2 cups whole pecan halves Add water to beaten egg white. Stir in sugar, salt and spices. Mix well.

Add nuts. Stir until coated.

Place nuts flat side down on greased cookie sheet. Bake 250 degrees for 1 hour. Remove from pan IMMEDIATELY – they will stick as they cool.

Make twice as many as you want – they are DELICIOUS and make a wonderful gift. Great as an appetizer or on salads.

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HOLIDAY SPREAD 2 blocks cream cheese ½ cup dried cranberries 2 tbs. undiluted orange juice concentrate 1 tsp. orange zest 2 tbs. powdered sugar Allow cream cheese to come to room temperature. Beat with mixer.

Add orange juice, zest and powdered sugar. Mix well. Add crasins or dried cranberries. Nuts would be a nice addition.

Serve with crackers and sliced fruits.

ITALIAN BEAN SOUP (Art Tatman)

1 lb. mild Italian sausage, casings removed 1 large onion, chopped 1 tsp. garlic Cook above, continually crumbling and stirring.

In a large pot, mix the following: 1 can black beans – rinsed and drained 1 can cannelloni beans – rinsed and drained 1 can black-eye peas – rinsed and drained 1 can Great Northern beans – rinsed and drained 3 cans beef broth 1 tbs. dried basil 2 tbs. sugar 2 cups water salt and pepper 1 large can tomatoes – crushed 2-3 ribs celery, diced Add browned meat to bean mixture and simmer for an hour or so.

Serve with freshly grated parmesan cheese and a nice crusty baguette.

Delicious on a cold day!

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MOCHA MILK PUNCH (Mitzi Martin)

6 cups hot, black coffee 2 cups regular milk ½ cup sugar 1 tbs. vanilla 2 cups Kahlua Liquor 1 qt. vanilla ice cream 1 qt. coffee ice cream Combine coffee, milk, sugar and vanilla. Refrigerate until cold. Add Kahlua. Pour into punch bowl. Scoop in ice creams. Grate with a chocolate bar.

4 ½ quarts

OLIVE SPREAD (Iris Stone)

24 slices white bread 1 8 oz. block cream cheese, softened 1 cup diced green olives with pimento ½ cup chopped pecans (toasted) ½ cup mayonnaise ¼ tsp. pepper Trim the crusts from the bread slices and roll thin. Mix cream cheese and remaining ingredients. Spread on bread slices. Roll up jelly-roll fashion. Chill at least 4 hours. Cut each roll into four slices.

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OYSTERS ROCKEFELLER In a clean oyster shell, place one drained oyster.

Sprinkle on Old Bay seasoning, fresh lemon juice and hot sauce. Top with a little frozen chopped spinach that has been WELL DRAINED. Add a few pieces of chopped pimento and chopped bacon. Sprinkle with a few buttered bread crumbs and fresh parmesan cheese.

Bake at 400 for about 20 min. or till bubbly.

PARMESAN PUFFS 3 oz. softened cream cheese 1 cup mayonnaise 1 tbs. finely grated onion 1/3 cup parmesan cheese (fresh) 1/8 tsp. cayenne pepper 1 loaf thinly sliced bread (Pepperidge Farm) Cut bread into desired shapes with cookie cutter. Toast. Let cool.

Blend cheese ingredients. Top heavily on bread. Sprinkle with paprika.

Bake 400 degrees 10-15 min. till puffed. Serve hot.

PLAINS CHEESE BALL (recipe shared from files of Rosiland Carter, former First Lady)

1 pound sharp cheddar cheese, grated 1 cup chopped pecans ž cup mayonnaise 1 medium onion, grated 1 garlic clove, pressed ½ tsp. Tabasco 1 cup strawberry preserves Combine all ingredients EXCEPT the preserves. Mix well. Chill and then mold into a ring. Chill again and when ready to serve, fill center with strawberry preserves. Serve with crackers-nice combination of tastes.

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TEXAS CAVIAR 2 boxes frozen black-eye peas. Cook, drain and rinse. ½ cup each green pepper, red onion, celery and cucumber- (optional) finely chopped. If you use the cucumber, seed it before chopping.

1 small jar chopped pimento, drained Combine 1 cup sugar, ½ cup oil, ¾ cup apple cider vinegar, ½ tsp. celery seed, salt and pepper. Heat until boiling. Cool and pour over vegetables. Chill.

Can serve this at New Year’s as your take on the black-eyed pea dish that brings Good Luck for the coming year.

VEGETABLE DIP 1 cup mayonnaise 1 cup sour cream 2 tbs. very finely chopped onion 1 tbs. Beau Monde or Bon Appetit Seasoning (similar to celery salt) dash garlic 1-2 drops of green food coloring Mix and chill. Serve with raw vegetables I always hull out a leafy green cabbage as a bowl for this dip.

DELICIOUS NOTE: When making a cabbage bowl, chose a small head or green cabbage with lots of green outer leaves. Carefully fold back the outer leaves and cut the top off the hard center of the cabbage. Try to go around the perimeter with a sharp knife to make the outline of a bowl. Make “X” marks on the head of the cabbage and take out insides with a spoon until you have a hollowed out bowl.

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DESSERTS CALIFORNIA PECAN PIE (Vicki Harwell)

3 egg whites 1 tsp. baking powder 1 cup white sugar ž cup crushed graham crackers 1 cup broken pecans ½ tsp. vanilla

Cool Whip

Beat egg whites until stiff. Add pinch of salt and vanilla. Mix sugar and baking powder and add a little at a time to egg whites. Continue to beat until quite stiff. Fold in graham crackers and nuts.

Pour into well-buttered pyrex pie pan and bake at 350 degrees for 30 min. When completely cool, top with Cool Whip. Let stand in refrigerator overnight. Pie will be hard and white until it sets with topping. Yields one pie. Makes own crust.

Mini Holiday Cheesecake

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CHOCOLATE CHRISTMAS FUDGE (MOM – Mary Pruden)

4 ½ cups white sugar 1 (12-oz.) can evaporated milk Mix well. Put in a heavy-bottomed pan or Dutch oven and bring to a slow boil. When mixture comes to a heavy boil (one you can’t stir down), time for 7 min. Stir constantly.

Have a large bowl ready containing the following: 1 12-oz. pkg. Toll House Semi-Sweet Chocolate Chips 1 6-oz. pkg. Toll House Semi-Sweet Chocolate Chips 2 sticks butter (room temp) 2 heaping tbs. peanut butter 1 tbs. vanilla 1 cup black walnuts (can use a mixture of nuts, but some MUST be black walnuts) Grease a 9x13 pyrex dish with the butter wrappers.

After 7 min. of cooking, pour sugar mixture over chocolate/nut mixture and stir vigorously until all is well blended. Pour into baking dish.

Smooth and refrigerate. Cover and keep chilled – and hidden!

NOTE: Norma and Alice said they had always used TOLL HOUSE products and now have changed to HERSHEY’S DARK and their fudge was MUCH better.

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CHOCOLATE YULE LOG (Norma McNeil)

CAKE 6 egg whites (room temperature) 6 egg yolks 1 ½ tsp. vanilla ¾ cup sugar 1/3 cup unsweetened cocoa confectioner’s sugar dash salt Grease jelly-roll pan. (9x15) Line with waxed paper and grease or spray with cooking spray. Preheat oven 375.

Beat egg whites until soft peaks form. Add ¼ cup sugar, 2 tbs. at a time.

In a separate bowl, beat egg yolks, adding ½ cup sugar gradually. Beat about 4 min. or until they look like “cake batter”. Add cocoa, vanilla and salt and beat until smooth. Gently fold cocoa mixture into egg whites. Spread in prepared pan and bake 15 min. or until surface springs back with lightly touched.

Sift confectioner’s sugar on a clean, thin tea towel. Turn cake out on sugared towel and peel off waxed paper. Roll up WITH towel jelly-roll fashion. Cool ½ hr.

FILLING 1 ½ cups heavy cream ½ cup confectioner’s sugar ½ cup unsweetened cocoa 1 tsp. vanilla 2 tsp. instant coffee Beat above ingredients till thick. Refrigerate. Unroll cake and spread filling to within 1” from edge. Reroll (BUT NOT TOWEL this time).

Place seam-side down on plate. Cover with foil and refrigerate.

Sprinkle with powdered sugar and decorate with cherries or chocolate shavings.

SOUNDS LIKE A LOT OF TROUBLE, BUT WELL WORTH IT! DELICIOUS - a must for Christmas

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DATE NUT ROLL (My Dad’s Mother, Elsie Radcliff)

1 lb. dates, chopped (don’t buy prepared chopped dates – too dry) 1 lb. graham cracker crumbs 1 lb. large marshmallows, cut in small pieces (not miniature ones) ½ lb. pecans, chopped ½ cup candied cherries 1 can Eagle Brand milk Reserve 1 cup of the graham cracker crumbs. Mix all other ingredients together and form into rolls or logs about 1-1/2 inches in diameter.

Coat with reserved crumbs and chill. Slice NOTE: DO NOT use miniature marshmallows. The large ones cut are more sticky and help hold the other ingredients together. Same for the dates.

Egg Nog Truffles (aka) White Chocolate Truffles 1 pound white melting chocolate, divided 4 ounces (1/2 package) cream cheese, softened 1/4 cup confectioners' sugar 1/4 tsp nutmeg, extra for sprinkle 1/4 tsp Rum Extract Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth.

Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.

Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray.

Refrigerate until ready to dip.

Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl for 1-1/2 minutes, stirring after 1 minute.

Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.)

Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

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FRUITCAKE COOKIES (Mary Pruden) (Martha Updike)

2 lbs. Dates (use whole – not chopped – they are hard and dry) ½ lb. candied cherries ½ lb. candied pineapple 4 cups chopped nuts ( I mix 2 cups pecans, 1 cup English walnuts and 1 cup black walnuts) 3 ½ cups all-purpose flour 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1 cup butter – room temperature 1 ½ cups sugar 2 eggs – room temperature (I also add the zest of an orange) Cut dates in small chunks. Cut cherries in quarters and slice pineapple to slivers. Place fruit and nuts in bowl.

Combine flour, soda, salt and cinnamon. Sift over fruit and nuts. Stir to coat.

Cream butter and sugar till light and fluffy. Add eggs and beat well.

Add to fruit mixture. Mix well by hand. This is a stiff batter. You may have to break into smaller portions to blend.

Drop by teaspoonfuls onto lightly oiled cookie sheet. Bake 325 degrees for about 15 min. Do not over-bake. These keep well in a closed tin.

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MIXED BERRY TRIFLE (Iris Stone)

1 Angel Food Cake 1 large box vanilla instant pudding (made by directions- not cooked) 1 large box raspberry jello 1 large bag unsweetened strawberries 1 large bag mixed fruit (strawberries, raspberries, blueberries and blackberries) 1 small can lite fruit cocktail sugar 3 cups juice from berries Several days BEFORE SERVING, pour fruit into bowl. Cover with about 1 cup sugar and let stand in refrigerator to macerate.

Drain off juice and save 3 cups. Add dry jello and bring to a boil.

When cooled to room temperature, pour over fruit and chill till begins to thicken. Makde pudding and chill. Crumble cake into chunks in a trifle bowl. Alternate cake, fruit and pudding. Do this 3-4 times, ending with pudding.

Beautiful and delicious!

ORANGE BALLS 12 oz. Vanilla Wafers, crushed 1 stick of butter, melted 1 lb. box of powdered sugar 1 cup chopped pecans 1 small can (6 oz.) undiluted frozen orange juice 1 large bag flaked coconut Blend first four ingredients together. Pour orange juice over and stir well. Roll into balls and then roll in coconut. These freeze well.

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PECAN PUFFS 2 sticks butter, room temp.

2 cups sifted flour 4 tbs. granulated sugar 1 tsp. vanilla ½ cup finely chopped pecans 1 lb. confectioner’s sugar Beat butter till fluffy. Add vanilla and sugar. Add flour and pecans. I have done this in a food processor. Chill and roll into small balls and place on cookie sheet. Bake 45 min. at 300 degrees.

Have a large bowl of confectioner’s sugar ready. Emerge puffs in sugar and place on another cookie sheet. Cool. When cool, re-roll in more powdered sugar. Will freeze very well.

NOTE: Have also made these with black walnuts and they are wonderful.

PECAN TARTS (Norma McNeil)

1 3-oz. block cream cheese ½ cup butter 1 cup flour 2/3 cup chopped pecans 1 egg, beaten ¾ cup light brown sugar 1 tbs. butter 1 tsp. vanilla dash salt Make pastry of first three ingredients. For ease in mixing have cream cheese and butter at room temperature. Add flour, mix well and chill.

Divide into 24 parts. Shape into balls and press into small mini muffin pan. Leave no holes.

Partially fill with pecans. Make a filling of the remaining ingredients and pour over pecans. Bake 20 min. at 400 degrees or until brown.

Freeze well.

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POUND CAKE (Mary Pruden)

3 cups flour, sifted (I like 1 cup Pillsbury regular flour and 2 cups Swans Down cake flour) 3 cups granulated sugar 2 sticks butter (not margarine) 5 large eggs 1/3 cup Crisco solid shortening ¼ cup milk 1 8-oz. container sour cream (I like Breakstones) 1 scant Tbs. baking powder 1 tsp. salt 2 TBS. good quality vanilla (I like Rawleigh) 1 TBS. lemon extract 1 TBS. almond extract Preheat oven to 325 Have butter, Crisco, eggs, milk and sour cream at room temperature.

This prevents “sad” streaks in the baked cake due to the melting of these ingredients while baking) Sift flour, salt and baking power into bowl.

In large bowl blend butter and Crisco. Add sugar and beat till fluffy.

Add eggs, one at a time. Beat well after each addition. Add 1/3 flour, then milk, 1/3 more flour and then sour cream. Add remaining flour and flavoring. Once you start adding flour, don’t mix too much as this will cause the cake to be tough.

Put into a sprayed tube pan. Preheat over to 325 degrees and bake for one hour 30 minutes or until cake pulls away from side of pan and springs back when touched on top. I turn oven off and let set about 10 minutes to make a crust on the cake. Place on wire rack to cool.

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RED VELVET CHEESECAKE (Andrew Cochran)

STEP 1 1 ½ cups chocolate graham cracker crumbs ¼ cup butter – melted 1 ½ cups sugar, plus 1 tbs.. – divided 4 8-oz. pkgs. Cream cheese, softened and divided 4 large eggs 3 tbs. unsweetened cocoa 1 cup sour cream ½ cup whole buttermilk 2 tsp. vanilla 1 tsp. white vinegar 2 1-oz. bottles red food coloring STEP 2 ½ cup butter, softened 1 tsp. vanilla 1 16-oz. box powdered sugar Garnish – toasted pecans Stir together chocolate graham cracker crumbs, butter and 1 tbs. sugar.

Press in bottom of 9” spring-form pan.

Beat 3 of the 8-oz. packages of cream cheese and 1 ½ cups sugar at medium speed with electric mixer two minutes. Add eggs and next 6 ingredients. Beat and pour into crust. Bake 325 degrees for 10 min.

Reduce heat to 300 degrees and bake 1 hr. 15 min. of until center is firm. Turn off oven. Leave cheesecake in for 30 min. Remove from oven. Run knife along outer edge and cool in pan on a wire rack 30 min. Cover and chill 8 hours.

Beat remaining cream cheese and butter till smooth, gradually adding powdered sugar and vanilla, beating till smooth. Spread evenly over top of cheesecake.

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WHITE FRUIT CAKE (Ruth Updike) 3 cups flour 1 lb. golden raisins 1 ¼ lb. candied cherries (red and green) 1 ¼ lb. candied pineapple 4 cups chopped nuts (pecans and English walnuts) 1 cup butter 1 ½ cups sugar 6 eggs separated ½ tsp. vanilla flavoring ½ tsp. almond flavoring ½ tsp. lemon flavoring ½ cup pineapple juice 2 cups flaked coconut Can also add some chopped dates zest of one orange Preheat oven 275 degrees. Grease 10” tube pan. Line with waxed paper. Grease and flour that.

In large bowl, pour 1 cup flour. Add raisins, cherries, pineapple, nuts and dates. Mix and coat. Add coconut.

In another bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time beating well after each yolk. Add remaining flour and blend. Add flavorings.

In another bowl, beat egg whites till stiff but not dry.

Add fruit and nut mixture to butter/sugar/egg mixture. Then fold in beaten egg whites.

Bake about 3 hours.

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HOLIDAY DINNER FOR FRIENDS MENU Country Ham Crackers (shaped like a Christmas Tree) Shrimp Cocktail Cocktails or Wine French Onion Soup Garden Salads with Honey-Balsamic Dressing Grilled Filet Mignon with Blue Cheese Crumbles and Caramelized Onions Mashed Yukon Gold Potatoes or Twice-Baked Potatoes Steamed Asparagus or Broccoli and Snow Peas Hard Rolls with Herb Butter Coconut Cake Fruit Cake Pecan Tarts Assorted Christmas Goodies This is an “event� as well as a meal. Meant to be an evening of elegant entertaining, this requires a beautiful table using the best china, crystal and silver and lots of glowing candles. At this time of year, I also love using lots of fresh magnolia greenery.

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My mother's china ~ Noritake Dogwood

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INDEX Artichoke Dip 21 Apple Stuffed Sweet Potato 51 Autumn Vegetable Casserole 51 Bacon Cheddar Pinwheels 73 Baked Apples 52 Baked Pineapple 73 Banana Bread 60 Banana Pudding 18 Bean Salad 21 Beggars’ Purses 74 Best Ever Vegetable Salad 22 Beet Pickles 4 Black Walnut Pound Cake 61 Bread Pudding 62 Broccoli Casserole (Norma) 4 Broccoli Casserole (Vicki) 52 California Pecan Pie 84 Caramel Cake 42 Caramel Pecan Cheesecake 63 Cheese Slaw 23 Cheese Straws 24 Chicken and Dumplings 74 Chicken and Ham Rollups 5 Chicken Casserole 53 Chicken Enchilada 24 Chicken Poppers 25 Chicken Quiche 6 Chicken Salad (Martha) 7 Chicken Salad (Norma) 75 Chicken Salad, Hot 75 Chicken Soup 76 Chili Sauce 25 Chocolate Christmas Fudge 85 Chocolate Yule Log 86 Chocolate Truffles 13 Christmas Pickles 78 Cocktail Sauce 76 Coconut Caramel Pie 14 Coconut Pie 18 Corn Pudding 26 Cosmopolitan 39 Country Ham Crackers 77 Cranberry Apple Tart 64 Cranberry Nut Bread 65

Cranberry Sauce 79 Crackers 79 Date Nut Roll 87 Deviled Crab 26 Eggnog Truffles 87 Fiesta Taco Casserole 27 French Onion Soup 54 Fruit Baked with Cherries 55 Fruit Compote 55 Fried Country Steak 31 Fruit Cake Cookies 88 Fudgy Chocolate Cake 44 German Chocolate Cake 15 Glazed Pecans 79 Green Jello Salad 16 Green Pea and Lettuce Salad 8 Guacamole 27 Ham Salad 9 Holiday Spread 80 Honey Ginger Pork Tenderloin10 Honey Lime Dressing 9 Honey Poppy Seed Dressing 11 Island Chicken Salad 28 Islander Cheese Ball 28 Italian Bean Soup 80 Jack Daniels Steak 29 Japanese Fruit Pie 44 Key Lime Pie 44 Lemon Curd 16 Lemon Squares 17 Luscious Lemon Cake Roll 45 Macaroni Salad 30 Mai Tai Pie 46 Mango Salsa 40 Marinara Sauce 31 Milk Chocolate Layer Cake 46 Mixed Berry Trifle 89 Mocha Milk Punch 81 Mock Champagne Punch 40 Oatmeal Cookies 66 Old Time Chow Chow 32 Olive Spread 81 Onion Rings 33 Orange Balls 89

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Orange Sweet Potatoes 56 Oreo Dessert 47 Oriental Slaw 12 Oven Canned Tomatoes 33 Oysters Rockefeller 32 Parmesan Puffs 90 Pecan Puffs 90 Pecan Tart 90 Picadilly 33 Pimento Cheese 12 Pineapple Pie 47 Pineapple Salsa 34 Plains Cheese Ball 82 Polish Keilbasa 57 Potato Salad 34 Pound Cake 91 Pumpkin Bread 67 Pumpkin Ice Cream Squares 68 Raspberry Sauce 35 Raw Apple Cake 69 Red Velvet Cheesecake 92 Red Onion Confit 35 Ripe Tomato Relish 35 Sausage Pie 57 Sausage, Cranberry Stuffing 58 Shrimp Dip 36 Squash Fritters 36 Strawberry Fruit Cup 36 Strawberry Strata 17 Stuffed Tomatoes 37 Sugar Plum Pudding 70 Sweet Potato Casserole 59 Texas Caviar 83 Tomato Basic Tart 37 Tuna Marinade 38 Vanilla Pudding / Pie Filling 18 Vegetable Dip 83 Volcano 40 White Fruit Cake 93 Yellow Bird 40