Holiday Traditions 2012 by Denton Media Company

T R A D I T I O N S

A Collection of Songs and Recipes to Celebrate the Season

Denton Record-Chronicle â&#x20AC;˘ November 9, 2012

A Hometown Holiday Tradition

Friday November 30, 2012 5:30 - 9:30 pm Photos courtesy of Chris Blumenshine

Photos courtesy of Chris Blumenshine

Event Sponsors:

Denton Municipal Electric DATCU Denton County Denton Convention & Visitors Bureau AlphaGraphics First United Bank iteach TEXAS AIA Insurance Agency, Inc. Bellissimo Foto CBS Arc Safe First State Bank Morrison Milling FASTSIGNS NORTHSTAR Bank of Texas Produce Results Glory of Zion Ministries Little Guys Movers Texas Woman’s University University Of North Texas Texas Health Presbyterian Hospital Denton Funded in part by the City of Denton

A MAGICAL EVENING FILLED WITH: • TWINKLING LIGHTS • HOLIDAY MUSIC AND DANCE • CARRIAGE AND HAY RIDES • SANTA PHOTOS • CHILDREN’S CRAFTS AND MUCH MORE!

Denton’s Historic Courthouse Square Lawn

Schedule of Events 5:30 - 5:45 5:30 - 8:30 5:45 - 6:00 6:00 - 8:30

8:00 - 9:30

Denton Community Band & Sing-Along Toy Drive Drop- Oﬀ Greetings from the Dignitaries Christmas Tree Lighting Entertainment on Stages, in the Courthouse Museum, & around the square Wassail Fest at participating merchants Children’s Arts and Crafts Booths Santa Claus Photographs ($7/photo) Horse-drawn Wagon Rides ($3/rider) Denton Holiday Spectacular - event stage

FREE Parking in the Wells Fargo Bank, DATCU and the BaylessSelby House Museum parking lots.

Denton Community Toy Drive Drop oﬀ your donations for the Community Toy Drive at the intersection of Locust and Hickory (southeast corner of the Square) from 5:30 pm to 8:30 pm.

LEAVE THE CAR BEHIND! TAKE THE A-TRAIN’s WONDERLAND EXPRESS Get Complimentary Hot Chocolate, Hot Coﬀee and Candy Canes!

www.DentonHolidayLighting.com The Denton Holiday Lighting Association, Inc. Board of Directors reserves the right to accept or refuse requests from community organizations to distribute information at the Holiday Lighting Festival event, without recourse from the organization. Requests to distribute information at the event must be made in writing, with a sample of the information to be distributed, at least 60 days prior to the event. For more information, visit www.dentonholidaylighting.com. The Denton Holiday Lighting Festival was started in 1988 by a group of volunteers. Today the annual tradition is continued by the eﬀorts of volunteers and funded by donations from local businesses and individuals. For more information or to make a donation, please visit www.dentonholidaylighting.com or Facebook.

We Are Proud of Denton, A Community Known for Good Cooks & Great Music!

“WELL DONE DONE” BEST DESCRIBES OUR FABULOUS CARS, TRUCKS, CROSSOVERS & SUVS FOR

2013

BUICK ENCLAVE LUXURY SLEIGH WITH HEATED LEATHER SEATS AND AMPLE ROOM FOR PRESENTS!

Happy Holidays

JAMES

from All of Us!

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Jesus

is the reason we celebrate this season. C-Bar-T Properties

www.cbartproperties.com

940-383-2141 KI

Holiday Traditions

319 E. Prairie, Denton

940-387-6111

Yuletide Greetings from Morrison Milling Co. KI

Holiday Traditions

Happy Holidays from Ken & Linda Minhinnett

(940) 387-2878 1-888-399-0973

Body Repair

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7201 I 35 Denton, TX 76207 FAX (940) 482-0187 KI

Holiday Traditions

SILENT NIGHT

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Jacob, Tiffany, Liberty & Wesley Cooper Ricky, Susie, Kristopher, Stacy, Landen, Lydia, & Logan Schertz Would Like to Wish Everyone a HAPPY HOLIDAY SEASON! KI

Holiday Traditions

TREES INC A Full Service Tree Company 940-367-1239 “We Know You Have a Choice and We Thank You For Choosing Us!”

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Good thru 12/14/12

Holiday Traditions

$12.95 New Patient Exam & First Adjustment $35 Introductory 1-hr Table Massage

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Holiday Traditions

Have you struggled with gift ideas for your senior family member or friend? Give a Seniors Helping Seniors® in-home services gift certificate! An exceptional program of care that matches seniors who want to help with seniors who are looking for help.

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Holiday Traditions

At S&J Scripture Street Pharmacy, itâ&#x20AC;&#x2122;s our commitment from us to you to provide fast, friendly service, convenient drive-thru, great gifts, compounding, and even FREE delivery. Stop by one of our six locations today and let us serve you! S&J Scripture Street Pharmacy 1612 Scripture Street Denton, Texas 76201 Hours: M - F 8:30am - 5:30pm 940-484-0100

Krum

900 E. McCart, Suite 800 Krum, Texas 76249 Hours: M - F 9:00am - 6:00pm Saturday: 1:00pm - 4:00pm 940-482-1972

Argyle Pharmacy

306 US Hwy 377, Suite I Argyle, Texas 76226 Hours: M - F 9:00am - 6:00pm Saturday: 9:00am - 12:00pm 940-464-4500

S&J Medical Center Pharmacy 1101 Eagle Dr., Suite C Decatur, Texas 76234 Hours: M - F 9:00am - 6:00pm Saturday: 9:00am - 1:00pm 940-627-5400

Sanger

801 E. Chapman, Suite 100 Sanger, Texas 76266 Hours: M - F 8:30am - 6:00pm Saturday: 8:30am - 12:00pm 940-458-4448

Alvord Pharmacy 115 E. Bypass 287, Suite B Alvord, Texas 76225 Hours: M - F 9:00am - 6:00pm 940-427-2801

Find us on the web at: www.sandjpharmacy.com KI

Holiday Traditions

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Holiday Traditions

Don’t Wait til Christmas to go to Bethlehem... Schedule your visit now to tour

Bethlehem in Denton County A permanent display of 2,900 nativities/creches from around the world Open only evenings and weekends by appointment

No charge • All ages welcome Small groups up to 10 Located just north of Denton Rating by “Friends of Creche”

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Recently enlarged, now twice the space with many new displays.

940-231-4520 KI

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Denton 118 E. McKinney St. Denton, TX 76201 817-229-3031

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Holiday Traditions

We have all the holiday spirits you need for a season of entertaining. Case Lot, Student & Senior Discounts LARGE SELECTION â&#x20AC;˘ KNOWLEDGEABLE STAFF OVER 24 YEARS IN BUSINESS

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Holiday Traditions

O Come, All Ye Faithful

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Holiday Traditions

Season’s Greetings Mulkey-Mason FUNERAL HOME

Jack Schmitz & Son

705 N. Locust • Denton •

382-6622 KI

Holiday Traditions

Appetizers, Soups, Beverages. . . Amish Chicken Corn Soup

12 cups water 2 pounds boneless, skinless chicken breast, cubed 1 cup chopped onion 1 cup chopped celery 1 cup shredded carrots 3 chicken bouillon cubes 2 cans cream style corn (24-ounce each) 2 cups uncooked egg noodles ¼ cup butter 1 teaspoon salt ¼ teaspoon pepper In a Dutch oven, combine water, chicken, onion, celery, carrots and bouillon cubes and reduce heat to a simmer. Simmer uncovered for 30 minutes or until the chicken is no longer pink and vegetables are tender. Stir in the corn, noodles and butter and cook until noodles are tender. Season with salt and pepper. Mary Walker Aubrey

Andy’s Beef Turnovers

1 pound ground beef ½ cup or jar of Heinz gravy ½ cup bell pepper, chopped ½ cup onion, chopped fine 1 package crescent rolls Preheat oven to 425 degrees. Stir fry meat and veggies until meat is done. Salt and pepper meat. Drain grease off. Separate rolls, roll out flat and place equal amounts of meat in each and roll and spoon each one with equal amounts of gravy. After this pinch each roll edges closed over and around meat, like a pillow. Bake 20-25 minutes. Heat other half of gravy and spoon on each one when ready to serve. You maybe want extra gravy for dipping. Serves 4 or more. Andy Walters Denton

Andy’s Deviled Eggs

12 boiled, peeled eggs 2 (8-ounce) bars soft cream cheese Salt and pepper ¼ cup mustard ¼ cup mayonnaise 1 Tablespoon dill pickle juice Cut boiled eggs in ½ and save whites. Set aside on serving dish. In mixing bowl, mix rest of ingredients. Spoon equal amounts in each egg white. Chill in sealed container until ready to serve. Refrigerate leftovers. Makes 12 equals. Andy Walters Denton

Andy’s Onion Dip

16 ounces sour cream 2 packages powdered onion dip mix 1 can drained chopped water chestnuts 1 large bag of favorite chips Mix dip with sour cream well and stir in water chestnuts. Serve cold with chips and store in refrigerator. Serves 4 or more. Andy Walters Denton

Bean Soup with Cheddar Cornmeal Dumplings

¼ cup chopped onion ¼ cup fresh baby carrots cut into ¼ inch slices 1 cup rinsed pinto beans 1 cup chicken broth 1 cup chunky salsa 1 cup self rising flour 2 Tablespoon cornmeal ¼ cup 2% milk 2 Tablespoon shredded cheese In a large saucepan coated with cooking oil, sauté the onions and carrots until tender. Stir in beans, broth and salsa. Bring to a boil until tender. Bring to simmer for about 33 minutes. Dumplings: In a small bowl, mix cornmeal, salt, flour, milk and cheese until moisten. Drop by Tablespoons dumpling mixture

into simmering mixture. Cover with lid and simmer for 15 minutes or until toothpick comes out clean. Mary Walker Aubrey

Roxanne’s Bean Soup

(Pat’s version of Rhonda’s Sister)

1/2 pound bacon 1 cup chopped onion 1 pound hamburger 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup brown sugar 1/2 cup ketchup 1 Tablespoon vinegar 3 (15 ounce) cans butter beans 3 (15 ounce) cans red beans (or kidney) 3 (15 ounce) cans pork & beans Brown bacon; break up into small pieces. Brown onion in a little olive oil. In a separate skillet in a little olive oil, brown hamburger. Place all ingredients in large crock pot and simmer on low 4 to 5 hours. Will serve 20. Pat Cheek Denton

B’s Soup

6 peeled quarter potatoes 2 pounds hot sausage 1 large chopped onion Salt and pepper Water 2 can English peas In a large pot, squeeze raw sausage into balls, cover with water and boil about 15 minutes. Add potatoes, onion, salt and pepper and boil about 15-20 minutes. Cover with more water and add peas. Cover with water and simmer with lid on until potatoes stick done. Good with cornbread and fresh onion. Serves 6. H.B. Bruedigam Denton

Beef Goulash Soup

2 pounds ground meat or steak cut into ½-inch cubes 1 large onion, chopped

1 large green sweet pepper, chopped 3 Tablespoon olive oil 3 medium potatoes, peeled and chopped 3 medium carrots, chopped 4 cups beef broth 1 cup water 2 Tablespoon paprika 1 Tablespoon sugar 1 to 2 Tablespoon salt ½ teaspoon pepper ¼ teaspoon cayenne pepper 2 bay leaves 1 can (6-ounce) tomato paste 2 Tablespoon caraway seeds In a Dutch oven over medium heat, cook beef, onion and green peppers until meat is brown on all sides. Stir in next 10 items, cover and simmer 25 to 30 minutes or until potatoes are tender. Discard bay leaves and if desired, add a dollop of sour cream on top each bowl of soup. Mary Walker Aubrey

Blanket Bites & Cheese Sausage Biscuit”

1 pound of Eckrich sausage 2 cans (10 each) biscuits 1 jar cheese whiz Preheat oven to 350 degrees. Split sausage, cut in 20 slices, roll 20 biscuits flat on wax paper. Turn biscuit into a square and place on a slice of sausage in each one. Roll up like a blanket and place on cookie sheets with sides to catch grease if any. Bake until desired color about 10 to 15 minutes in hot oven. Heat cheese whiz with lid off in microwave. Pour whiz in bowl and use from topping. Serves 10 to 20. Janie Walters Denton

Bob’s Rumaki/Beer Batter

Trimmed chicken livers Halved water chestnuts Bacon strips divided into fourths Soy sauce if desired

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3000 N. I-35 • Denton, Tx • 940-898-7000 1-877-THR-Well www.TexasHealth.org KI

Holiday Traditions

1 cup flour 1 egg ½ cup cold milk 1 can cold beer Batter: Mix flour, egg, milk and beer in electric blender until smooth. Preheat oven to 375 degrees. Wrap bacon fourths around a liver and water chestnut. Secure with a toothpick. Dip into beer batter and fry. If desired, marinate in soy sauce before dipping into batter. Wanda Gibson Denton

Cheese Things (Aunt Gene’s)

1 cup sharp cheddar cheese grated 1 stick of butter or oleo 1 cup flour 1 cup Rice Krispies Cayenne to taste 8 drops of tabasco Preheat oven to 400 degrees. Soften cheese and butter to blend. Slowly add flour, cayenne, tabasco and cereal. Form into small balls and place on ungreased cookie sheet about an inch apart, flatten with a fork and bake in oven about 10 minutes. Remove from pan and cool. Serves 35-40 Vickie Cram Krum

Cheddar Bacon Dip

16 ounce sour crème 1 packet ranch dressing mix 3 ounce bacon bits (in the bag not jar) Mix all ingredients together and refrigerate for 24 hours. Serve with crackers or veggies. Makes 4 to 5 servings. Phyllis Broomfield Aubrey

Chicken Taco Soup

2 cans chicken 2 cans kidney beans or ranch style beans 2 cans corn 1 can Rotel 1 package of Taco mix (hot & spicy) 1 package of ranch dressing mix 1 bag of Fritos

1 bag of shredded cheese Add all together in pan cook until all flavors simmer together and hot. Put Fritos in bottom of bowl; add soup, top with cheese. Feeds approximately 6-8 people. Pat Housden Aubrey

Cold Avocado Soup

2 cans chicken broth 1 large avocado, pureed or mixed in blender 1 cup sour cream Salt Chili powder Scraped onion Fresh dill, minced or crushed dill seeds Combine the broth with the avocado and sour cream. Season with salt, chili powder and very little scraped onion. Chill thoroughly until the soup jells. Serve garnished with dill. Serves 4. Don Vann Denton

Cold Vegetable Appetizer

1 (8-ounce) can refrigerated crescent rolls 1 cup mayonnaise 4 ounces cream cheese, softened 1 Tablespoon fresh dill weed (or 1 teaspoon dried) 1 ½ cups chopped vegetables (any or all of these to make a festively colored combination: yellow squash, green onion, radishes, red or green bell pepper, broccoli, carrots) ¼ cup sliced or chopped ripe olives ¾ cup finely shredded cheese (combination of sharp Cheddar cheese and mozzarella cheese) Preheat oven to 375 degrees. Unroll the crescent rolls and place on the bottom of a jelly roll pan. Pinch the seams closed and roll into a thin rectangle. Dock the dough. Bake for 10 minutes until golden. Let cool completely. In a mixing bowl, beat the cream cheese, mayonnaise, and dill until smooth. Spread the mixture over

Teaching Denton over 20 Years

the crust all the way to the edges. Sprinkle the chopped vegetables over the cream cheese, followed by the olives and shredded cheeses. Press lightly so the vegetables make contact with the cream cheese. Cover and chill for at least 1 hour. Cut into rectangles about 1x3-inch using a pizza wheel. Serve cold. Makes about 50 pieces. Kathy Fielder Denton

Con Queso

1 can Rotel tomatoes and chilies 16 ounce Velveeta cheese packages 10 ounce whole milk for con queso soup (optional) Mix all ingredients in top of double boiler or in a 2 quart crock pot. Cook until thick, stirring occasionally. Serve with tortilla chips. Serves 6 (4 for soup) Wanda Gibson Denton

Corn and Pepper Cakes

½ cup all purpose flour ¼ cup milk 1 Tablespoon sugar ½ teaspoon salt 1/8 teaspoon pepper 2 egg yolks 1 (10-ounce) bag frozen whole kernel corn 1 small bell pepper finely chopped 2 egg whites ¼ cup vegetable oil Green onions, chopped (optional) Beat flour, milk, sugar, salt, pepper and yolks in a medium bowl. Stir in corn and pepper. Beat egg whites until stiff and glossy. Fold corn mixture into egg whites. Heat oil in 10-inch skillet. Drop corn mixture by Tablespoonfuls into hot oil. Fry about 30 seconds on each side until golden brown. Serve with sour cream if desired. Serves 16. Elaine Wittman Denton

Corn Pudding

¼ Cup cornstarch 4 large eggs

1 Cup heavy cream 2 cans (15-ounce) whole kernel corn, drained 2 cans (15-ounce) cream style corn, undrained 1/3 Cup chopped fresh chives 1 Tablespoon sugar (or Splenda) 1 teaspoon vanilla ½ teaspoon each nutmeg and salt ¼ teaspoon cayenne Heat oven to 350 degrees. Coat a 2 ½-quart shallow casserole with nonstick spray. In a large bowl, whisk cornstarch, eggs, and heavy cream until cornstarch is dissolved. Stir in remaining ingredients. Pour into prepared casserole. Bake 40 minutes or until knife inserted in center comes out clean. Garnish with additional chives if desired. I do. Serves 12 as a side dish. My family loves it at Thanksgiving with turkey and/or ham. Pat Cheek Denton

Cowboy Beans

1 pound dry pinto beans 2 ½ cups cold water ½ pound salt pork, cut up 1 red chili pepper 1 medium onion, chopped 1 garlic clove, minced 1 (6-ounce) can tomato paste 1 ½ Tablespoon chili powder 1 teaspoon salt 1 teaspoon cumin seeds ½ teaspoon marjoram 1 small green pepper, chopped Wash and pick over beans and put in mixing bowl. Cover beans with cold water and soak overnight. Next morning put the beans and water in Dutch oven and bring to a boil and reduce heat. Cover and simmer for 1 hour. Stir in remaining ingredients and cover and simmer for 3 hours or until tender. Add more hot water if necessary. Serves 8-12. Lola Mills Denton

Cranberry Cinnamon Punch

2 cups fresh cranberries 8 cups water

Happy Holidays from

BONDURIS MUSIC • • • • •

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bondurismusic@charter.net • bondurismusic.com • 940-320-6023 Holiday Traditions

½ cup sugar ¼ cup red cinnamon candies 3 whole cloves ½ cup orange juice 2 Tablespoon lemon juice Orange or lemon slices, quartered Wash cranberries. In large saucepan combine the cranberries with 3 cups of water. Bring to boil; reduce heat. Simmer uncovered about 5 minutes or until cranberry skins pop. Remove from heat; cool. Press cranberries through a food mill or sieve. Strain cranberry juice through several layers of cheesecloth to remove small seeds. In a 4 ½-quart Dutch oven or kettle combine cranberry juice, the remaining 5 cups water, sugar, cinnamon candies and cloves. Bring to boiling reduce heat. Boil gently for 5 minutes, stirring to dissolve candies. Stir in orange and lemon juices. Serves hot or cold. Garnish each servicing with orange or lemon slices. Makes 10 (6-ounce) servings. Neva Phillips Pilot Point

Egg Curry

4 eggs 2 potatoes Ginger paste, small amount 1 onion 2 teaspoon salt 1 teaspoon sugar 2 tomatoes 5 teaspoons of oil 2 cups water Cumin seeds (from Indian store) Red chili Turmeric and cumin powder Boil eggs and potatoes in container. Peel the boiled potatoes and eggs. Cut the potatoes into 4 pieces. In another container, put oil and little turmeric powder. Fry the eggs lightly and keep them aside. In the container, put little cumin seeds, 1 red chili, chopped onion, little ginger paste, sugar, cumin powder, turmeric powder and sauté them. Add chopped tomatoes. Add boiled eggs and potatoes. Put 2 cups of water and salt to taste. Let them boil for few minutes. Eat with basmati rice. Serves 4 people. Nandini Das Denton

Elaine’s Appetizers

2 cans crescent rolls 3 cups mozzarella cheese, shredded 3 eggs 1 ½ cup pepperoni Preheat oven to 350 degrees. On a greased cookie sheet or jelly roll pan, roll out crescent roll dough to form a crust. Mix together the remaining ingredients and pour over the crust. Cut into squares. Bake for 35-40 minutes. Elaine Wittman Denton

Fruit Cheese Ball

2 (8-ounce) bars of cream cheese, softened

½ cup drained crushed pineapple ½ cup apricot preserves or favorite kind 8 ounces shredded cheddar cheese 1 cup chopped pecans Mash together cream cheese, pineapple and preserves. Stir well and add cheese. Pat into desired ball or balls and roll in pecans until all sides are covered. Chill well. Serve cold with favorite crackers or chips. Serves 6 to 8. Janie Walters Denton

Ham and Cheese Puffs

1 package (2 ½ ounces) sliced fully cooked ham, chopped 1 small onion, chopped ½ cup shredded Swiss cheese 1 egg 1 ½ teaspoons Dijon mustard 1/8 teaspoon pepper 1 tube (8-ounce) refrigerated crescent rolls In a bowl, combine the first 6 ingredients; set aside. Divide crescent dough into 24 portions. Press into greased miniature muffin cups. Spoon 1 Tablespoon of ham mixture into each cup. Bake at 350 degrees oven for 13-15 minutes or until golden brown. Janell Trachta Aubrey

Holiday Au Lait Recipe

2 cups hot brewed coffee 2 cups milk, heated ¾ cups Coffee-mate liquid creamer 1 Tablespoon vanilla extract ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg Cinnamon sticks (optional) Combine coffee, milk, Coffeemate, vanilla, cinnamon and nutmeg in a large container. Serve with cinnamon sticks. Sis Walker Aubrey

Holiday Punch

2 cans frozen orange juice 2 quart ginger ale 1 quart water 1/2 cup sugar 1 quart pineapple juice 2 Tablespoons lemon juice 2 quart sherbet 1 orange, 1 lime Mix sugar and water. Add 1 tray of ice cubes, then add juices and sherbet and add last the ginger ale. Nancy Lee Murrell Lake Dallas

Hot Chili Cheese Dip

1 onion, finely chopped 2 teaspoon canola oil 2 garlic, minced 2 cans chili without beans 2 cups salsa 2 package cream cheese, cubed 2 cans sliced olives, drained Tortilla chips In a skillet, sauté onion until tender and add garlic. Stir for one minute. Move to slow cooker. Cover and cook for 4 hours on low. Stir often and before serving

with chips.

Mary Walker Aubrey

Hot Mushroom Turnovers

9 ounces cream cheese, at room temperature ½ cup butter plus 3 Tablespoons (divided use), at room temperature 1 ½ cups flour plus 2 Tablespoons plus flour for rolling dough (divided use) ½ pound mushrooms, minced 1 medium onion, minced 1 teaspoon salt ¼ teaspoon fresh thyme leaves ¼ cup sour cream 1 egg beaten Preheat oven to 450 degrees. Early in the day, beat the cream cheese, ½ cup butter, and 1 ½ cups flour to make soft dough. Form the dough into a disk, wrap in waxed paper, and chill for at least 1 hour. In a skillet, melt 3 Tablespoons butter. Sauté the mushrooms and onion until tender. Add the salt, thyme leaves, and 2 Tablespoons flour. Stir in the sour cream. Chill. On a floured surface, roll out ½ of the dough into a 15-inch circle about 1/16-inch thick. (Keep the remaining dough chilled.) Cut into 2 ¾-inch circles (about 20). On one half of each circle, place 1 teaspoon of the mixture, brush the edges with beaten egg, fold the dough over to form a semicircle, seal the edges with the tines of a fork, and prick the tops. Put the turnovers on an ungreased baking sheet, brush with beaten egg, cover, and chill. Re-roll unused dough and create more turnovers. Repeat the procedure with the other half of the dough. Bake uncovered for 12 minutes. Serve warm. Makes 40-50. Kathy Fielder Denton

Iced Herbal Cooler

8 red zinger or cranberry cove tea bags 1 (12-ounce) can thawed frozen apple juice concentrate 4 ½ cups cold water 1 orange slice 1 lemon slice Pour 4 cups boiling water over 8 red zinger or cranberry cove tea bags. Let stand until lukewarm. Discard tea bags. Combine herb tea with 12 ounces can thawed apple juice concentrate, 4 ½ cups cold water. Add 1 slice of orange and 1 slice of lemon squeezing slightly to release juice. Chill. Serving Instructions: Serve over ice, garnished with a sprig of mint and or honeysuckle. Serves 10. Maureen Wilcox Aubrey

Italian Zesty Shrimp

1 stick butter 1 lemon 1 package dried Italian seasoning 1 ½ pounds fresh shrimp

Preheat oven to 350 degrees. Melt a stick of butter in a 9x13-inch pan. Slice one lemon and layer it on top of butter. Put down fresh shrimp and then sprinkle one pack of dried Italian seasoning. Put in oven and bake for 15 minutes. Serve with garlic bread. Serves 5. Phyllis Broomfield Aubrey

Mexican Quiche

1 (6-inch) flour tortilla ½ cup shredded Monterey jack cheese (2 ounce) 3 ounces bulk pork sausage 1 Tablespoon chopped sweet pepper 1 egg ¼ cup milk 1/8 teaspoon salt Fresh cilantro (optional) Preheat oven to 350 degrees. In a skillet, heat tortilla about 45 seconds or until warm. Place tortilla into a greased 15-ounce casserole dish. Top with ¼ cup of cheese. In the same skillet, cook sausage and pepper until sausage is cooked and green peppers is crisp and tender and drain well. Spoon over tortilla and cheese in casserole. In a small bowl, combine and mix egg, milk and salt and pour into casserole. Top with remaining cheese. Bake for 30 to 35 minutes or until firm. Serve with cilantro. Phyllis Broomfield Aubrey

Minestrone

2 cups onions 1 cup sliced celery 2 garlic cloves, minced ¼ cup vegetable oil 5 cups beef broth 1 can diced tomatoes 1 can (15-ounce) tomato sauce 2 cups chopped cabbage 1 cup sliced carrots 3 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper 1 cup uncooked spaghetti 1 cup parmesan cheese 1 ½ pounds grown beef 1 ½ cups sliced zucchini 1 cup fresh green beans 1 can (16-ounce) kidney beans, rinsed and drained 1 can garbanzo beans, drained In an eight quart soup kettle, sauté onions, celery and garlic in oil until tender. Stir in broth, tomatoes, tomato sauce, cabbage, carrots, Italian seasoning, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 1 hour. In a large skillet cook beef over medium heat until no longer pink, drain and set aside. Stir into soup along with zucchini, beans and pasta. Cover and simmer for 15 to 20 minutes until spaghetti and vegetables are tender. Top each serving with cheese. Also add more beef broth at the end of cooking. Serves 20 (5 quarts). Janice May Justin

Holiday Traditions

Mint Julep Sweet Tea

½ cup loosely packed fresh mint leaves 1 lemon, sliced 2 Tablespoon sugar 3 cups cold sweetened tea 1 cup bourbon Crushed ice Garnish: fresh mint sprigs Combine first 3 ingredients in a 2-quart pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice and garnish if desired. Dolores Vann Denton

Nachos

1 bag of corn chips or Doritos 1 can of chili 8 ounces or more bag of Cheddar or mixed Mexican cheese Pour chips on pizza pan. Cover evenly with chili, cover evenly with cheese. Place in hot oven and bake at 450 degrees until cheese melts (about 10 minutes). Watch closely or it will burn. Put on serving dish or put pot holder under pizza pan and serve from pan. Serve with cold drinks of choice. Serves 4 or more. Lilly Bruedigam Roanoke

Nachos

1 pound stir fried ground beef, drained 1 pound melted Velveeta cheese 1 pound can Wolf brand chili 1 can sliced jalapeno peppers 1 large bag Doritos or favorite chip Stir fry salt and peppered meat and drain in large frying pan. Combine cheese and chili and stir well while heating until hot. On large serving tray, arrange sliced peppers around edge of dish. Pour chips in the middle. Pour meat mixture over chips. Serve hot. Serves 8. Drew Mosier Denton

Old Fashion Stuffing

2 loaves slightly stale bread (crumbled) & cornbread (crumbled) 2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried sage or to suit taste 1 medium onion, chopped ½ cup water or broth, enough to moisten ½ cup butter 2 large eggs Preheat oven to 350 degrees. Break the bread and cornbread into a large bowl. Season with salt, pepper and sage. Add onions, water or both and butter in a saucepan until butter is melted. Let cool slightly then beat eggs and add to the liquid. Pour over bread mixture and toss until all is blended and moist. Put all into baking pan and bake in the oven until hot and well blended. Sis Walker Aubrey

Papaya Soup

4 cups papaya 2/3 cups pineapple juice ¼ cup fresh lime juice 4 teaspoons vanilla ½ cup diced cucumber Pinch of nutmeg Put first four ingredients in blender. Store in stainless steel bowl for 3 hours. Serve topped with a little cucumber and nutmeg. Serve cold. Bonnie Bassett Denton

Pat’s Easy Cheap Cheesy Queso

1 (15-ounce) can cheddar cheese soup 1 (15-ounce) can rotel drained 1 (3 - 4-ounce) cream cheese optional Onions Butter Half and Half or whip cream Monterey Jack cheese or queso cheese Chipotle peppers

Sauté onions in butter. Mix all ingredients. Reserve drained rotel and use more to make thin or add cheese to thicken. Serve in small crock pot or small chafing dish. Pat Gray Denton

Mix well. Serve on sandwiches or on lettuce beds. Serves 24. Wanda Gibson Denton

Party Mix

9 ounces small cheese ravioli 32 ounces chicken broth ¼ teaspoon onion powder 1/8 pepper 4 cups chopped fresh spinach 3 cups chopped chicken, cooked Grated parmesan cheese Boil ravioli in broth for 10 minutes with onion powder and pepper or until ravioli are tender. Add chicken and fresh spinach for the last 5 minutes of cooking. Serve with parmesan cheese. Serves 6. Janice May Justin

¼ cup (1/2 stick) butter 1 ¼ teaspoon salt, seasoned 4 ¼ teaspoon Worcestershire sauce 8 cups favorite cereal (corn, rice, wheat, honey o’s,) 1 cup mixed nuts 1 cup pretzels 1 cup raisins or dry banana chips In a small bowl, microwave salt and butter. Add Worcestershire sauce, mix well. Add cereals, nuts, pretzels, raisins. Pour melted butter over mixture. Microwave for 5 or 6 minutes. Mix well. Cool on absorbent paper. Store in air tight container. C.G. Murray Shady Shores

Picks and Balls (Taco Meatballs)

2 pounds ground beef 1 package taco seasoning 1 large jar cheese whiz Box of toothpicks (opt) Mix ground meat and taco seasoning together well. Roll in small balls and bake at 400 degrees in a large baking pan until done (light brown). Remove from pan. Place on large serving dish. Heat cheese whiz with top off of jar in microwave until hot. Hold jar with pot holders and pour evenly over balls. Insert each with toothpick - if desired. Serve with chips, alone or with bread. Serves 8 or more. Lilly Bruedigam Roanoke

Pimento Cheese

16 ounces grated sharp cheddar ½ cup pimentos, chopped ½ cup Miracle Whip dressing 8 slices cooked, diced bacon

Quick Ravioli and Spinach Soup

Rotel Dip

2 pounds melted Velveeta cheese 1 pound cooked, drained hamburger meat 1 can Rotel chopped tomatoes 1-2 large bags of favorite dipping chips In a crock pot, place all ingredients in and stir well. Set pot on low and keep warm. Serve warm. Serves 10-12. Joan Wilson Denton

Sauerkraut Balls

2 pounds pork sausage 1 cup onions, chopped 48 ounces of well drained sauerkraut 8 Tablespoon bread crumbs - I use Italian style 4 teaspoon mustard - yellow or brown or use half of each 1 teaspoon garlic salt 1 teaspoon pepper 12 ounces softened cream cheese 8 Tablespoon chopped parsley Brown the sausage. Mix all ingredients thoroughly. Chill overnight. Roll into small balls about walnut size. Roll in flour, then egg, then

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Holiday Traditions

bread crumbs. Deep fry at 350 degrees until golden brown. You can also bake them about 15 minutes at 350 degrees for a healthier snack. Makes about 50 balls. Carl Hermann Denton

Sausage Balls

1 pound sausage (uncooked) 1 (10-ounce) package cheddar cheese, grated 3 cups Bisquick, dry Combine and knead until smooth. If mixture seems a little dry, add a bit more sausage and or grated cheese or a little milk. Roll into walnut-sized balls. Place on greased cookie sheets and bake at 375 degrees for 15 minutes or till brown. Nancylee Murrell Lake Dallas

Sausage Dip

2 pounds Owens sausage (or favorite) 2 (8-ounce) cream cheese 2 cans Rotel tomatoes 8 ounces of cheddar cheese, grated Large bag of favorite chips Crumble and stir fry sausage until done, drain, grease and add cream cheese and tomatoes. Stir well and put in microwave safe dish and cover with cheddar cheese. Microwave until cheese melts. Serve with hot chips. Serves 8 or more. Janie Walters Denton

Slow Cooker Mexican Dip

1 ½ pounds ground meat 1 pound bulk hot Italian sausage 1 cup chopped onion 1 package (8.8-ounce) ready to serve Spanish rice 1 can (16-ounce) refried beans 1 can (10-ounce) enchilada sauce 1 pound process cheese (Velveeta) cubed 1 package of tortilla chip scoops

In a Dutch oven, cook meat, sausage and onion until the meat is no longer pink. Drain, combine meat mixture, rice, beans, enchilada sauce and sauce and cheese. Put all items into slow cooker for 1 ½ - 2 hours or until cheese is melted. Serve with tortilla scoops and other chips of your choice. Mary Walker Aubrey

Spiced Cider

1 to 1 ½ gallons of apple cider 1 orange, sliced thin 3 thin lemon slices 1 Tablespoon whole allspice ½ Tablespoon whole cloves 2-4 cinnamon sticks Pour cider into a large percolator. Put the fruit slices and spices in the basket of the percolate. Brew until percolate stops perking for about 30-45 minutes. Serve hot. Serves 20-30. Kathy Fielder Denton

Spiced Tea

1 large tea bag (or 3 regular size) 1 ½ teaspoons whole cloves 2 sticks cinnamon Steep in 2 cups boiling water for 5 minutes. In saucepan or Crock Pot put: 2 cups apple juice or apple cider 1 (6-ounce) can orange juice (not frozen variety) 1 (6-ounce) can pineapple juice (not frozen variety) 2 cups hot water ½ cup sugar, optional Add tea and heat. Makes 60 ounces. Nancy Smith Denton

Spiced Pineapple Cooler

1 ½ cups water 2/3 cups sugar 4 cinnamon sticks 12 whole cloves 1 can (46-ounce) unsweetened pineapple juice 1 ½ cups lemon juice ½ cup lemon juice

1 can ginger ale chilled Ice cubes In saucepan, bring water, sugar, cinnamon sticks and cloves to a boil. Reduce heat, cover and simmer for 15 minutes. Cool to room temperature. Pour into pitcher, stir in unsweetened pineapple juice. Refrigerate until chilled. Just before serving, stir in ginger ale. Serve over ice. Makes 10 to 15 glasses Maureen Wilcox Aubrey

2 or 3 Tablespoons powdered creamer, optional salt and pepper to taste Cut up squash; add onions and peppers and enough water to cover. Green chilies can be added for flavor to suit individual taste. Cook until tender. Add cheese, milk, butter, creamer, salt and pepper. Simmer till smooth. Cool then puree in blender. Serve hot or cold. Nancy Smith Denton

Spicy Three Bean Chili

Dozen eggs ½ cup mayo 1 Tablespoon curry powder 1 Tablespoon soy sauce 1 Tablespoon minced onion 1 Tablespoon parsley Simmer eggs for 10 minutes, cool under water and peel immediately. Slice the eggs in half lengthwise and mash the yolks with all ingredients. Season with salt, pepper and cayenne. Stuff the eggs with the yolk mixture, put halves together again and let stand a while in fridge. Arrange the stuffed eggs in a shallow well buttered casserole and cover them with 4 cups hot rich cream sauce. Bake at 350 degrees for 15 to 20 minutes or until sauce is bubbling. Don Vann Denton

1 medium green pepper, chopped 1 medium sweet yellow pepper, chopped 1 jalapeño pepper seeded and chopped 1 medium onion, chopped 1 Tablespoon olive oil 3 garlic, chopped 2 cans (14 ½-ounce) tomatoes with chilies, chopped undrained 1 can kidney beans, drained 1 can black beans, drained 1 cup vegetable broth 1 teaspoon chili powder ¾ teaspoon ground cumin ¼ teaspoon cayenne powder 1 can fat free refried beans 1/3 cup shredded low fat cheddar cheese 1/3 cup thinly sliced onion In a Dutch oven, cook with cooking spray, put peppers and onion until tender. Stir in tomatoes, beans, broth and cayenne pepper. Bring to a boil and stir in the refried beans. Simmer for 10 minutes or longer uncovered. Top each serving with shredded cheese. C. G. Murray Shady Shores

Squash Soup

3 yellow squash 1/3 cup onions, chopped 1/3 cup green pepper, chopped 1 cup diced Velveeta cheese 1/4 cup milk 2 or 3 Tablespoons of butter or margarine

Stuffed Curried Eggs

Super Easy Red Cheesy

1 (8-ounce) block cream cheese, softened ½ cup salsa ½ cup shrimp sauce Strips of red or green pepper Shrimp or chips Put block of cream cheese on serving place. Mix salsa and sauce and pour over cheese. Or mix all ingredients together to make a dip. Serve with red or green pepper strips, shrimp and chips. Serve 15-20. Kathleen Patrick Denton

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Holiday Traditions

Sweet & Sour Sauce

¾ cup water 2 Tablespoon vinegar 1 Tablespoon soy sauce ¼ cup sugar Pinch of salt 1 Tablespoon cornstarch Cook until clear. Dolores Vann Denton

Sweet Tomato Relish

2 quarts chopped green tomatoes 2 green peppers, chopped 2 cups onion, chopped 1 pint mild vinegar ¼ cup salt 3 cups sugar ½ cup pickling spices in a bag Mix tomatoes, peppers, onions, vinegar, salt, sugar and spices. Bring to a boiling point and cook slowly for 30 minutes, stirring occasionally. Remove spice bag. Makes 4 pints. Neva Phillips Pilot Point

Taco Soup

1 pound ground chuck 1 large onion, chopped 3 (15 ½-ounce) cans Mexican style chili beans, undrained 1 (15 ½-ounce) can tomato sauce 1 (14 ½-ounce) can diced tomatoes, undrained 1 (4 ½-ounce) can chopped green chiles 1 (1 ¼-ounce) envelope taco seasoning 1 (1-ounce) envelope ranch dressing 1 ½ cup water 1 teaspoon chili seasoning Cook beef and onions in a large pot over medium high heat until meat is browned and onions are tender. Drain. Stir beans and next 7 ingredients into beef mixture. Bring to a boil and reduce heat and simmer, uncovered for 15 minutes, stirring occasionally. Top with corn chips, shredded lettuce, chopped tomatoes, sour cream and shredded cheddar cheese. Elaine Wittman Denton

Taco Soup

2 pounds hamburger meat 1 package taco seasoning 1 can kernel corn 1 can pinto beans 1 can Rotel tomatoes and chili 1 can tomato sauce 1 small onion, chopped 2 cups water Brown the meat and drain. Put into crock pot and add all other ingredients. Cook on high for 2 hours or more. You can use corn bread, crackers, Frito chips, etc. Makes 6 servings J. Pockrus Argyle

Taco Soup

2 pounds of hamburger

Holiday Traditions

2 cans of diced tomatoes 2 cans of ranch style beans 1 can of corn (do not drain) 1 can of hominy (do not drain) 1 large packet of dry ranch dressing or two small ones (make sure it’s dressing and not the dip) 1 large packet of taco season or two small ones (any brand) 1 bag of Fritos 1 bag of shredded cheese Some people do not like the texture or taste of hominy – so you can use another can of corn. Cook meat, drain. Add everything except Fritos and cheese. You don’t have to add water (I never do) but some people do. Let simmer about 30 – 40 minutes. (Sometimes I don’t even wait that long) As it simmers the flavors mix and it gets juicer. You do need to stir often. Now — How to eat it. Crush some Fritos in bottom of bowl; add soup, top with cheese. Eat!!! You can use crackers or cornbread. Feeds approximately 6-8 people. Pat Housden Aubrey

Taco Soup

½ pound lean ground beef 1 can pinto beans, drained 1 can (10-ounce) diced tomato with chilies 1 can whole kernel corn, drained 2 Tablespoons taco seasoning 4 ½ teaspoons ranch style dressing, dry Topping: ½ medium avocado, peeled and cubed 2 teaspoon minced cheese ½ teaspoon diced cilantro Tortilla chips 1 ½ cups water In a large saucepan, cook meat over medium heat until no longer pink. Add tomatoes, corn, stir in beans, salad dressing mix and bring to a boil over low heat. Serve in bowls topped with cheese, avocado, and cilantro. Serves 4. Mary Walker Aubrey

Tortilla Roll-Ups

Bag of tortillas 4 ounces sour cream 2 Tablespoon Pace’s thick Salsa 3 (8-ounce) packages of cream cheese 1 cup chopped green onions optional 1 cup diced ham 1 large jar of salsa for dipping Heat tortillas in microwave and spread open. Mix all ingredients together well and spread evenly on tortillas. Roll tightly and chill well. Slice and serve with salsa. Serve with drinks. Makes 8 or more. Lilly Bruedigam Roanoke

Three Pepper Outback Salsa

Minced garlic or garlic salt 5 pounds Roma tomatoes 2 Habaneras

2 Jalapeños - chopped 2 Serrano 1 White onion ½ cup Cilantro - chopped 1 Tablespoon Lime juice Chips Skin tomatoes and chop. Add jalapenos, serranos, habaneras, onion, garlic and cilantro. Add lime juice and mix all together real well then chill or serve with chips. Serves 5 or more. Jim Short Denton

Uncooked Chow-Chow (Relish)

1 gallon green tomatoes, after quartered 5 bell peppers (one red, for color) 2 hot peppers 5 large onions (10 small) 1 stalk celery 1 medium head of cabbage Grind with medium blade. Mix ½ cup salt with above mixture and let drain. Syrup: 4 cups sugar 3 pints white vinegar Juice of 4 lemons 2 teaspoon cinnamon 2 teaspoon allspice 2 teaspoon turmeric 2 teaspoon mustard seed Stir ingredients until sugar dissolves. Combine two mixtures. Place in jars and seal. Makes 9 pints. Neva Phillips Pilot Point

Vichyssois A La Ritz

4 leeks, white part, sliced 1 medium onion, sliced ¼ cup sweet butter 5 medium potatoes, thinly sliced 1 quart chicken broth 1 tablespoon salt 3 cups milk 2 cups heavy cream Chopped chives In a deep kettle, brown the leeks and onion very lightly in the butter. Add potatoes, broth and salt and boil or 35 minutes or until very tender. Crush and rub through a fine sieve. Return mixture to the kettle, add the milk and 1 cup of cream and bring to a boil. Cool and sieve again. Chill. Add rest of cream and chill thoroughly. Serve garnished with chives. Makes 8 or more servings. Dolores Vann Denton

Bread, Rolls, Muffins. . . Amish Friendship Bread

Day 1 – Receive 1 cup starter. Put in a covered container and do not refrigerate Day 2, 3, 4 – Stir each day, replace lid

Day 5 – Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir well and replace lid Day 6, 7, 8, 9 – Stir each day and replace lid Day 10 – Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir well. Measure 1 cup into 3 containers. Keep 1 cup starter and give 2 containers away to friends. Use the ones you keep to make your own bread. Bread 2/3 cup oil 1 cup sugar 3 eggs 2 cups flour 2 teaspoon cinnamon 1 ½ teaspoon baking powder ½ baking soda Starter Mix all ingredients well. Bake at 350 degrees. Pour into 2 well greased and floured loaves. Sprinkle sugar and cinnamon on top. Bake at 350 degrees for 30 to 40 minutes. Dates, raisins, nuts may be added, if you wish. Mary Walker Aubrey

Andy’s Corn Meal Pancakes

1 (6-ounce) package Biscuit mix 1 (6-ounce) package cornbread mix 4 Tablespoon cooking oil 1 cup or more milk Butter Mix both bread mixes, oil and 1 cup milk. If not thin enough, add more milk. Lightly butter frying pan, heat and pour ¼ cup or so in the middle of the pan. When cake gets full of bubbles, turn over and cook each side until golden brown. Place 1 cake on plate, put big spoon of butter and stack another cake on top with butter. Repeat until all have been buttered. Serve with favorite topping. Makes 8 (10 in) pancakes or lots of small ones. Andy Walters Denton

Andy’s Mexican Cornbread

3 packages Mexican cornbread mix 2 eggs, beaten 2 cans cream style corn 1 can drained whole kernel corn 1 cup buttermilk or whole milk 1 Tablespoon oil 8 oz grated cheese 1 cup chopped onion - optional ¼ cup melted butter for pan Preheat oven to 400 degrees. Mix first 8 ingredients in large bowl. Pour melted butter in large baking pan and coat. Pour in cornbread and bake for 35 minutes checking to see if it sticks or is runny in the middle. Cook until brown as desired. Serve hot or warm. Serves 8 or more. Andy Walters Denton

Andy’s Yeast Buns “One Hour”

2 packages yeast or 2 Tablespoon dry

½ cup hot water 1 ½ cups hot milk 2 Tablespoon melted hot Crisco 4 cups flour 2 Tablespoon sugar 1 teaspoon salt 1 Tablespoon butter flavoring ¼ cup flour for wax paper 3 Tablespoon butter for pan Preheat oven to 400 degrees. Melt yeast in hot water and set aside. Stir hot milk and hot Crisco together. Set aside. In large bowl, sift flour, sugar and salt together. Mix in flavoring, milk mixture, add yeast mixture and beat well. Cover with cloth and let rise in warm place about 15 minutes. Pour flour on wax paper or pastry sheet and place dough in middle. Pat out, turn over and pinch off desired size buns and place in butter pan. Bake at 400 degrees for 15 minutes or until brown as desired. Makes 10 or more. Andy Walters Denton

Angel Biscuits

1 package active dry yeast 5 cups all purpose flour, plus ½ cup more for surface ¼ cup sugar 2 Tablespoons baking powder 2 sticks unsalted butter 2 cups buttermilk In a small bowl, dissolve yeast in ¼ cup warm water (100 to 110 degrees) and set aside. In a large bowl, sift together flour, sugar, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture. Add buttermilk and reserved yeast mixture and mix well to form a light, fairly wet dough. Sprinkle flour on work surface. Divide dough in half and roll out 1 piece into a ½ inch thick 9x18-inch rectangle. Fold dough lengthwise in thirds to create a triple layered 3x18 rectangle. Repeat with remaining flour and dough. Cut each piece into 6 three-inch squares making a total of 12 biscuits. Place biscuits

just touching on a nonstick baking sheet, cover loosely with plastic wrap and refrigerate overnight to rise. Preheat oven to 400 degrees. Meanwhile, remove biscuits from refrigerator and let sit for 10 minutes. Bake biscuits until golden brown, about 15 to 20 minutes. Makes 12 biscuits Lola Mills Denton

Angel Biscuits

1 package dry yeast 5 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 3 Tablespoons sugar ¾ cup oil 2 cups buttermilk Dissolve yeast in ½ cup warm water. Sift dry ingredients together. Add yeast to oil and buttermilk. Pour a little at a time, into dry ingredients. Beat until well mixed. Cover and refrigerate. Pinch off as needed, and bake 400 degrees until lightly browned 15 or 20 minutes. Can be made ahead kept in refrigerator and used as needed each day. Tonya Myers Shady Shores

Banana Bread

1 stick butter at room temperature ¾ cup sugar 2 eggs 1 cup flour 1 teaspoon baking soda ½ teaspoon salt 1 cup whole wheat flour 3 large ripe bananas, mashed 1 teaspoon vanilla ½ cup shelled walnuts, coarsely chopped Preheat oven to 350 degrees. Grease 9x5x3-inch bread pan. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, soda and salt together and stir in flour and add to creamed mixture, mixing well. Fold in

bananas, vanilla and walnuts. Pour into pan and bake 50 to 60 minutes or until tester comes out clean. Cool in pan for 10 minutes then on rack. Makes 1 loaf. Don Vann Denton

Banana Bread

1 cup sugar ½ cup shortening 2 eggs 8 Tablespoon sour milk 1 Tablespoon soda in milk 2 ½ cups flour 3 mashed bananas, very ripe 1 teaspoon vanilla ¾ cup pecans, finely chopped Preheat oven to 350 degrees. Cream sugar and shortening. Add eggs, stir well, add milk and soda then add flour and mix well. Stir in bananas and vanilla then add nuts. Bake in loaf pans for about 1 hour. Martha Williams Denton

Barb’s Beer Biscuits

4 cups biscuit mix ¼ cup water 1 at beer at room temperature Preheat oven to 350 degrees. Mix all ingredients together. Grease muffin tins and spoon mixture into tins half way to the top. Bake for 30 minutes. Wanda L. Gibson Denton

Beer Bread

3 cups Bisquick 3 Tablespoon sugar 1 can beer (flat) Preheat oven to 400 degrees. Mix ingredients and pour in muffin pan and bake until brown. Neva Phillips Pilot Point

Biscuits

2 cups all purpose flour ½ teaspoon salt 1 ½ teaspoon sugar 4 teaspoon baking powder 1/3 cup shortening

2/3 cup milk Preheat oven to 450 degrees. Stir together flour, salt, sugar and baking power. Cut in shortening using a pastry blender or two knives. Add milk and stir until the mixture forms a ball. Turn out on a lightly floured surface and knead gently about ten times. Roll out to ½-inch thick, cut into rounds. Place on baking sheet and bake for 10 to 15 minutes. Makes ten 2 ½-inch biscuits. Neva Phillips Pilot Point

Blueberry Pecan Bread

1 cup white whole wheat flour 1 cup all purpose flour, divided 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup sugar 3 Tablespoons flax seeds, ground Finely grated rind and juice of a lemon ¼ cup water, more or less 1 Tablespoon butter, room temp. 1 cup blueberries, washed & diced 1 cup pecans, chopped 2 Tablespoons coarse salt Preheat oven to 350 degrees. Line a 9x5-inch pan with parchment paper. Allow paper to overhang the 2 long sides of the pan. In a large mixing bowl, sift together whole wheat flour, ¾ cup all purpose flour, baking powder, baking soda and salt. Add sugar and ground flax seeds. Stir to combine. Place lemon juice into a 2 cup measuring cup. Add boiling water to get ¾ cup of liquid. Add grated lemon and butter and stir. Add blueberries and pecans to flour mixture. Stir gently. Fold blueberry mixture into batter, taking care not to crush blueberries too much. Batter will be stiff. Scrape dough into loaf pan. Sprinkle top with coarse sugar. Bake for 55-60 minutes. Gently remove from pan, using parchment paper to help. Remove parchment from bread and let cool on a wire rack completely, at least

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Holiday Traditions

2 hours. Serves 12.

Karen Jackson Denton

Bread Stuffing

6 chicken breasts ½ cup butter ½ cup onion 3 cups chopped celery 1 package of Pepperidge farm bread crumbs Water ½ teaspoon salt ½ teaspoon pepper Boil chicken breast until done. Cool then cut into bite-size pieces, set aside. Cook onion & celery in butter until tender. Remove from heat. Combine with bread crumbs, chicken and remaining seasoning. Toss with enough liquid (water) to moisten. Serving Instructions: Stuff a turkey, chicken or serve as a dish by itself. Maureen Wilcox Aubrey

Buttermilk Biscuits

2 cups flour 3 teaspoons baking powder ½ teaspoon salt 2 Tablespoons oil or bacon grease 1 cup buttermilk ½ cup flour ½ oil for dough ball dipping & kneading Preheat oven to 450 degrees. Sift dry ingredients together, add rest of ingredients & stir very well. Dough will be sticky. Pour on floured wax paper and dust with flour, knead and pinch off dough balls. Dip in oil. Place in large baking pan and bake until brownness desired (about 15-20 minutes). Serve hot or may reheat if cold. Serves 6 or more. Lilly Bruedigam Roanoke

Cornbread

2 cups flour 2 cups cornmeal 2 teaspoon salt 5 teaspoon baking powder

¼ cup vegetable oil 2 ½ cups buttermilk 3-4 eggs, beaten Buttermilk or whole milk (optional) ¼ cup oil for pan Preheat oven to 425 degrees. Mix dry ingredients together evenly and then stir in oil, milk and beaten eggs. In a large baking pan, pour ¼ cup oil and get pan hot. Pour mixture in middle of pan and spread out evenly. Bake until golden brown. If using muffin pans, needs 48 filled and ½ full. Serve hot with butter. Makes 10 or more servings. Lilly Bruedigam Roanoke

Corn Bread

1 cup flour ¼ cup sugar 4 teaspoon baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening Preheat oven to 425 degrees. Mix together dry ingredients. Heat shortening until almost smoking in an iron skillet. Add eggs and milk to flour mixture. Pour most of hot shortening into mixture. Stir just until barely mixed and pour into hot skillet. Work quickly and get skillet into hot oven. Bake for 20 to 25 minutes. Good with red cabbage. Dolores Vann Denton

Cornmeal Dumplings

1 cup cornmeal ½ teaspoon salt 1 small onion 1 egg 2/3 cup liquid (from turnips) Mix all items then roll a spoon full into a ball in the palm of your hand. Make sure dumplings are covered with liquid. Do not stir. Cook 10 minutes past last drop in. G. G. Murray Shady Shores

Cranberry Bread

1 cup sugar 2 Tablespoons shortening 1 egg ½ cup orange juice 2 Tablespoons hot water 2 cups flour ½ teaspoon salt 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ cup walnuts 2 cups cranberries (washed & dried) Preheat oven to 350 degrees. Cream sugar and shortening with a mixer. Add egg, orange juice, hot water, flour, salt, baking powder and baking soda. Stir in the nuts and cranberries. Place in a bread loaf pan and bake at 350 degrees for 1 hour or until a toothpick comes out clean. Serve warm with butter or just plain. Maureen Wilcox Aubrey

Homemade Yeast Bread

1 package of dry yeast or 1/3 cup of Baker’s yeast 1 Tablespoon sugar 3 ½ cups warm water 1 teaspoon salt ½ cup shortening (Crisco) 1 Tablespoon butter flavoring 8 ½ cups flour Butter flavoring (optional) Preheat oven to 350 degrees. Mix yeast, sugar, 1 ½ cups warm water and let set for 10 minutes. Add 2 cups of flour and stir well. Let set covered in warm place for 30 minutes. Add salt, Crisco, flavoring, 2 cups warm water, 4 ½ cups flour and mix well. Put 2 cups flour on table with dough and knead for 5 minutes. Pat dough in bowl and let rise for 35 minutes in warm place. Divide into 3 parts and knead for 5 minutes. Place in greased pans of choice. Bake for 30 minutes or until brown. Butter when hot. Makes 3 loaves or lots of rolls. Lilly Bruedigam Roanoke

Hush Puppies

Vegetable Oil 1 ½ cups Aunt Jemima Yellow Corn Meal ½ cup all purpose flour 2 teaspoons baking powder ½ teaspoon salt 1/8 teaspoon black pepper ¾ cup milk ½ cup finely chopped onion 1 egg, beaten Heat 2-inch deep oil to 375 degrees. Combine remaining ingredients and mix well. Drop by rounded teaspoonfuls into hot oil, frying a few at a time about 3 minutes or until golden brown. Drain on paper towels. Makes 2 dozen. Neva Phillips Pilot Point

Hush Puppies

1 cup yellow cornmeal ½ cup flour 1 teaspoon salt ½ teaspoon garlic salt 1 ½ teaspoon baking powder 2 beaten eggs 1 small onion, chopped Combine all ingredients. Add several drops boiling water. Batter should be stiff. Drop by teaspoons into hot grease and fry until brown; drain. Serve immediately. Serves 4. Wanda Gibson Denton

Nan’s Pumpkin Bread

2 ½ cup flour 3 cup sugar 2 teaspoons pumpkin pie spice 2 teaspoon cinnamon 2 teaspoon nutmeg 2 teaspoon baking soda 1 ½ teaspoon salt 2 cups pumpkin 4 eggs 1 cups oil ½ cups cold water 1 cup nuts Mix all together until smooth and bake in angel food pan. Bake 1 hour at 350 degrees. Nancy Lee Murrell Lake Dallas

Holiday Traditions

Prune Quick Bread

2 cups flour 1 cup sugar 2 ½ teaspoons baking powder 1 teaspoon salt 1 cup raisin bran cereal ¼ cup chopped pitted prunes 1 cup milk 1/3 cup shortening or melted butter ¼ cup molasses or honey 1 egg, beaten Preheat oven to 350 degrees. Sift dry ingredients. Stir in bran cereal and prunes. Mix milk, butter, honey and eggs and add to dry ingredients & cereal. Stir all ingredients together until all are moist and pour into buttered or Pam sprayed 10x7-inch pan or loaf pan. Bake for 45 minutes or until wooden toothpick comes out clean. Serve as desired. Serves 8 or so. Janie Walters Denton

Pumpkin-Cranberry Bread

3 cups flour 1 teaspoon cloves 4 teaspoons cinnamon 2 teaspoons nutmeg ¼ teaspoon ginger ½ teaspoon salt 2 teaspoons soda 3 cups sugar 1 cup oil 4 eggs 1 one-pound can pumpkin 1/3 cup water 1 can whole cranberry sauce 1 cup nuts, optional Pre-heat oven to 350 degrees. Grease 5 one-pound coffee cans, put waxed paper in the bottom. Sift dry ingredients together. Cream oil, sugar and eggs until light. Add pumpkin and water. Add dry ingredients. Add cranberries and nuts. Fill cans ½ full. Bake at 350 degrees for one hour. Cool on sides for ½ hour. Nancy Smith Denton

Red Lobster Cheese Biscuits

2 cups buttermilk baking mix such as Bisquick 2/3 cup milk ½ cup shredded cheddar cheese ¼ cup butter or margarine, melted ½ teaspoon garlic powder Preheat oven to 450 degrees. Combine baking mix, milk and cheese with wooden spoon until soft dough forms. Beat vigorously for 30 seconds and drop by heaping tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden. Combine melted butter and garlic powder. Brush over warm biscuits before removing from cookie sheet. Makes 10 to 12. Elaine Wittman Denton

Red Plum Bread

4 cups sugar 1 ½ cups oil 4 small jars baby food plums

6 eggs 3 Tablespoons red food coloring 4 cups flour 1 teaspoon salt 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon soda 1 cup pecans Preheat oven to 350 degrees. Mix sugar and oil. Add plums, eggs, food coloring and mix. Sift flour, salt, cloves, cinnamon and soda together. Mix with plum mixture, well. Stir in pecans. Butter or spray loaf pans (4). Pour in batter and bake for 1 hour. Serve warm or cold. Julie Smith Denton

2 cups buttermilk ½ cup cooking oil ½ cup butter for pan, melted Preheat oven to 375 degrees. Dissolve yeast in hot water. Set aside. Sift dry ingredients together. Pour in yeast water, cooking oil and milk. Mix well. Pinch off as many balls of dough as you want biscuits. Sop each one in melted butter (or oil) and place in baking dish and bake until brown about 10 to 15 minutes. Any dough not used will keep in air tight container for 1 week in refrigerator. Serve hot with butter or as desired. Janie Walters Denton

Soft Gingerbread

1 cup oil 2 cups Splenda 3 eggs, beaten 2 cups grated unpeeled zucchini 2 Tablespoon sour cream 1 large sugar free chocolate pudding mix 2 teaspoon baking soda 1 teaspoon salt 3 teaspoon cinnamon 3 teaspoon vanilla 1 cup chopped nuts 1 cup sugar free chocolate chips Preheat oven to 325 degrees. Combine first 6 ingredients and beat for 5 minutes. Sift next 3 ingredients and slowly add using ¼ portions at a time. Continue to beat another 5 minutes adding vanilla, nuts and chips. Line 2 loaf pans with foil and spray with Pam. Pour equal amounts into 2 pans. After done, brush with melted butter. Let cool and slice. Can be frozen. Makes 12 servings. Pudding mix and chips can be substituted for 2 small lemon or lime Jell-O and 2 Tablespoon poppy seed. Joyce Kenas Forestburg

2 teaspoons soda 1 cup boiling water 2 ½ cups self rising flour ½ cup sugar 1 teaspoon cloves 1 Tablespoon ginger 1 Tablespoon cinnamon 1 cup molasses (or honey) ½ cup butter 1 egg, well beaten Preheat oven to 375 degrees. Dissolve soda in hot water. Sift dry ingredients. Mix soda, water, dry ingredients, molasses, butter and egg. Bake in buttered or Pam sprayed 9x9x2-inch pan for about 50 minutes. Serve cold, hot or warm. Serves 6 or more. Janie Walters Denton

Sourdough Starter and Bread

Starter ¼ cup sugar 3 Tablespoon instant potato flakes 1 cup warm water Leave out for 24 hours then put in refrigerator. Use in 6 to 7 days or feed it with same proportioned given in covered container. Bread 1 cup warm water 1 package dry yeast 2 Tablespoon sugar 2 teaspoon salt 2 cups flour 1 ½ cups starter 3 ½ -4 cups flour Combine water, yeast, sugar. Add sourdough starter mixing well. Add flour mixing well, knead dough. Place into a greased bowl to rise. When risen, punch down the dough. Make into 2 rolls or loaves. Let rise again. Cook at 350 degrees until done. Butter tops soon after taken out of oven. Mary Walker Aubrey

Sourdough Wheat Biscuits

3 packages of yeast 1 cup hot water ½ cup sugar 3 cups self rising flour 3 cups wheat flour ½ teaspoon soda 1 teaspoon salt

Sugar Free Zucchini Bread

Tea Scones

2 cups sifted flour 2 Tablespoon sugar 3 teaspoon baking powder ½ teaspoon salt 1/3 cup butter 1 egg, beaten ¾ cup milk Preheat oven to 425 degrees. Sift together the flour, sugar, baking powder and salt. Chop in the butter until the flour particles of butter are the size of coarse cornmeal. Add the egg and about ¾ of the milk. Stir quickly and lightly only until no flour shows. Add more milk if needed to make soft dough. Put on floured surface and knead gently about 15 times. Cut dough in half, press down into round ½-inch thick and cut into 8 wedges like a pie. Place on greased cookie sheet not touching. Glaze with egg if desired and bake deep golden brown about 12 minutes. Don Vann Denton

Casseroles, Main Dishes. . . Andy’s Chicken Casserole

2 pounds cooked spaghetti 2 pounds or less cooked chicken, cubed 1 cup butter, melted 8 ounces sour cream 1 can cream of chicken soup ½ can milk 1 cup chopped bell pepper 1 cup chopped onion Salt and pepper to taste 2 or more cups cheddar cheese Preheat oven to 350 degrees. In large baking dish, layer all ingredients as listed and end with cheese. Bake until cheese is melted. Serve hot. Serves 10 or more. Andy Walters Denton

Andy’s Eggplant Casserole

1-2 peeled & sliced eggplants 1 cup milk 1 egg, beaten ½ - 1 cup flour 1 cup cooking oil 1 pound chicken, cooked and cubed Salt and pepper to taste 1 chopped onion 1 chopped bell pepper 16 ounces tomato sauce 8 ounces mozzarella cheese Oregano ½ cup grated parmesan cheese Preheat oven to 400 degrees. Mix milk and egg together, beat. Dip in slices of eggplant and roll in flour, fry in hot cooking oil and set aside. Stir fry meat, salt, pepper, onion, peppers, tomatoes sauce and stir well. In a large baking dish, layer eggplant, meat and veggie mixture, mozzarella cheese, oregano and repeat with top layer ending with grated or jarred parmesan cheese. Bake until bubbles or cheese is melted. Serve warm. Makes 4-6 servings. Andy Walters Denton

Beef and Macaroni Casserole

2 pounds ground beef 1 cup chopped onion Salt and pepper 8 ounces box cooked elbow macaroni 16 ounces tomato sauce 1 large can of tomatoes 1 can tomato soup 1 soup can of water Stir fry meat, onion, salt and pepper and drain. Stir everything together well and pour into large casserole or pan, cover and bake until bubbling hot. Serve hot with cornbread. Makes 8-10 servings. Lilly Bruedigam Roanoke

Chicken Casserole

Egg Noodles (start cooking in boiling water until “al dente” (firm) 2 Tablespoon butter

Holiday Traditions

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2 Tablespoon flour 16 slices cheese (Kraft) 1 cup milk 2 large cans chicken (drained) 1 can cream of mushroom soup Preheat oven to 400 degrees. In sauce pan over medium heat, combine butter and flour until smooth, add milk heat until warm, then add cheese slices heat until cheese in melted and starting to bubble. Remove from heat. In casserole dish, put drained chicken in bottom of pan, pour half of cheese sauce over chicken, layer drained egg noodles next and follow with soup. Pour remaining cheese sauce over casserole. Bake for 30 minutes or until edges start to brown. Pam Berend Roanoke

Chicken Pie

1 chicken, boiled and boned 1 can cream of celery soup 1 can Veg-all, drained 1 ½ cup broth from chicken or canned Crust: 1 ½ cup Bisquick 1 ½ cup milk 1 stick margarine, melted Put prepared chicken in greased 9x13-inch pan or casserole dish large enough to hold all of the above. Pour soup and broth over the chicken and add Veg-all. Stir the crust ingredients together and pour over the chicken. Bake for one hour. Serves 8. Lola Mills Denton

Chicken Spicy Casserole

2-3 cups cooked cubed chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup milk Small jar Pace’s chunky salsa 3-4 cups cheddar cheese grated 1 diced onion Preheat oven to 450 degrees. Stir everything in a large pot except cheese and chips. Heat on stove until hot and stir until mixed.

Layer in microwave dish if using microwave. If not, in a large baking dish or pan, layer chips, chicken mixture, cheese and repeat until all is used. End with cheese. Melt in whichever oven until cheese is melted. Serves 10 or so and goes great with baked potato or rice. Janie Walters Denton

Chicken Spectacular

3 cups cooked chicken 1 package Uncle Ben’s combination wild and white rice, cooked 2 cans French-style green beans, drained 1 can cream of celery soup 1 cup water chestnuts, diced 1 medium onion, chopped 1 cup Miracle Whip 1 medium jar sliced pimientos salt and pepper to taste Preheat oven to 350 degrees. Mix all ingredients. Pour into 3-quart buttered casserole. Bake 25-30 minutes at 350 degrees. Serves 16. Can be frozen; do not cook prior to freezing. Nancy Smith Denton

Corn Casserole

Large bag of frozen corn 1 large fresh jalapeños 8 ounce cream cheese 5 Tablespoons butter 1/3 cup milk Preheat oven to 375 degrees. Place frozen corn in casserole dish, chop jalapeños and add to corn, spoon in cream cheese, milk and butter, season to taste with salt, pepper, garlic salt and ground cumin (stir occasionally). Bake in oven until all ingredients are melted and mixed together, about 30-35 min. Serve as a side dish with Thanksgiving meal or any other meal. Serves 6-8. Sylvia Butler Denton

Corn Casserole

2 cans whole kernel corn, drained

1 can cream style corn ¼ cup butter 2 beaten eggs 2 cups grated cheddar cheese ½ sour cream Preheat oven to 350 degrees. Stir all ingredients together well. Pour into buttered baking dish. Bake until light brown, between 15 and 20 minutes. When knife comes out clean, it is done. Serve hot or cold. Serves 6 or so. Janie Walters Denton

Corn and Tamale Loaf

1 can cream style corn 1 can tamales Salt, butter and pepper to taste 5 or 6 crackers, crushed Tamales Preheat oven to 350 degrees. Alternate layers of corn, tamales and cracker crumbs in a greased casserole. Use a row of corn and crumbs on top. Bake about 20 minutes. Vonda Hawk Denton

Green Chili Enchiladas

1 pound ground beef (or ground turkey or soy) ½ onion 1 clove garlic 2 small cans green chilies 1 can cream of mushroom soup 1 can cream of chicken soup 8 to 10 corn tortillas 2 ½ cups milk (or less) 1 Tablespoon butter 1/3 cup cheddar cheese (4 ounces) Preheat oven to 350 degrees. Sauté onion and garlic. Brown beef. Add green chilies, soup, cheese and milk and bring just to boil. Lower heat and simmer ten minutes. In large casserole dish (9x13-inch) place half of tortillas (break into small pieces), add one-half chili mix, add remainder of tortillas, sprinkle with grated cheddar cheese and bake forty-five minutes at 350 degrees. Serve hot. Serves eight.

Sue Milner Denton

Grits

4 cups water 1 cup uncooked grits 2 eggs, beaten 8 Tablespoon butter (1 stick) 1 ½ cups grated cheese 2 garlic cloves, crushed Dash of cayenne pepper Preheat oven to 350 degrees. Boil water and add grits, stirring for one minute until grits are thick and creamy. Temper eggs and remaining items and pour into 2 quart casserole dish. Bake for 45 minutes. C.G. Murray Shady Shores

Grits & Cheese Bake

1 cup Hominy grits, cooked ½ pound cheese, grated 1 (4-ounces) green chilies ½ cp milk, whole ½ cup bread crumbs Salt, pepper & garlic Preheat oven to 325 degrees. Cook grits according to directions. Mix grits, cheese and chilies in greased 5 cup baking dish. Pour milk over top and sprinkle with bread crumbs. Bake for 20 minutes. Serves 6. Wanda Gibson Denton

Hominy Casserole

1 gallon or 4 small cans drained hominy 8 ounces drained and diced tomatoes and green chilies (Rotel) 24 ounces sour cream 4 cups grated cheddar jack cheese 1 cup diced onion 1 cup chopped toast ½ -1 cup melted butter Stir first 5 ingredients together. Place in large buttered pan and cover with chopped toast. Drizzle butter over all. Bake for 30 minutes. Serve hot. Makes 16 or more servings. Lilly Bruedigam Roanoke

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Holiday Traditions

John Wayneâ&#x20AC;&#x2122;s Favorite Gringo Omelet

3 cans green chilies (4-ounce), drained 1 pound grated Monterrey jack cheese 1 pound grated cheddar cheese 4 eggs, divided 2/3 cup evaporated milk Â˝ teaspoon salt 1 Tablespoon flour 1/8 teaspoon pepper Preheat oven to 325 degrees. Combine cheeses and chilies in a large bowl. Beat egg whites until stiff. In a small bowl, combine egg yolks, flour, salt and pepper. Mix until well blended. Gently fold egg whites into egg yolk mixture. Put cheese and chilies in 13x9-inch oven pan. Ooze liquid mixture with fork. Bake for 1 hour. Serves 6-8. Serve with tomato salsa. Wanda Gibson Denton

Korn Kasserole

1 box corn muffin mix 2 eggs slightly beaten Â˝ cup oleo, softened 1 (16-ounce) can cream corn 8 ounces sour cream 1 (16-ounce) can whole kernel corn, drained Mix all ingredients and put in a loaf pan. Bake at 350 degrees for one hour. Can be frozen and sliced for leftovers. Serves 8. Elaine Wittman Denton

Macaroni & Cheese Casserole by Andy

2 pounds drained cooked elbow macaroni 2 sticks of butter cut in parts Salt and pepper to taste 8 or more slices American cheese Â˝ cup milk 2 cups cheddar cheese Preheat oven to 350 degrees. In a large baking dish, layer all ingredients ending with cheddar cheese. Bake until cheese is bubbly, watch

Mexican Dish

1 large chopped onion 1 (10-ounce) bag crushed sour cream and onion chips for topping Stir first 6 ingredients all together and pour into large buttered pan. Sprinkle crushed chips to cover top. Bake 65-75 minutes. Serve hot. Makes 12 or more servings. Lilly Bruedigam Roanoke

Momâ&#x20AC;&#x2122;s Famous Tuna Casserole

1 pounds any flavor sausage Â˝ cup chopped celery 1 package dry Lipton chicken noodle soup 2 cups minute rice 2 cups water Cheddar cheese Preheat oven to 350 degrees. Brown sausage (crumbly), drain well. Mix sausage, celery, chicken noodle soup and minute rice, together in a casserole dish. Add water stir well. Cover and bake in a 350 degree oven for 45 minutes to 1 hour. If desired top with cheese and/or slivered almonds before baking. Best served hot. Serves 6. Maureen Wilcox Aubrey

closely and donâ&#x20AC;&#x2122;t burn. Serve hot. Makes 8 or more servings. Andy Walters Denton 1 (15-ounce) can of Hormel Chili 1 (15-ounce) can Hormel Tamales 3 Tablespoons chopped onion Â˝ cup shredded cheddar cheese Preheat oven to 350 degrees. Spread chili in 11x7-inch baking dish. Remove paper from tamales. Please on the chili. Sprinkle with onions and cheese. Bake for 25-30 minutes. Serve with cornbread. Serves 6. Evalyn Coulten Denton

1 can of tuna fish drained (or can chicken) 1 can of cream of chicken soup (or mushroom soup) Â˝ can of milk 2 cups of cooked macaroni 1 cup of crushed potato chips Â˝ cup of shredded cheese Â˝ cup of crushed potato chips for the top Â˝ cup of shredded cheese for the top Mix tuna, soup, milk, macaroni, potato chips and cheese together. Pour into an 8x8 pan sprayed with Pam. Put the remaining chips and shredded cheese on top. Bake at 350 degrees for 20 minutes until cheese is melted and soup is bubbly. Can also microwave until heated through. Talyn Brown Shady Shores

Potato Casserole

2 pounds diced frozen hash browns 16 ounces sour cream 16 ounces grated cheddar cheese 1 can cream of chicken soup Âź cup melted butter Salt and pepper to taste

Sausage and Rice Casserole

Scalloped Onion Casserole

4-6 onions, sliced thin 1 bag of potato chips, crushed Â˝ pound of grated cheddar cheese 2 cans of cream of mushroom soup Â˝ cup milk (may need to add a little more milk, depending on size of casserole) 1/8 teaspoon of cayenne pepper In 9x13-inch buttered casserole dish, place alternate layers of thinly sliced onions, crushed chips and grated cheese. Mix the 2 cans of mushroom soup and milk together and pour over the top. Sprinkle with cayenne pepper. Bake for 1 hour at 350 degrees. Darla Holland Denton

Shrimp and Crab Casserole

1 cup celery, diced 1 cup green pepper, diced

1 cup onion, diced 1 jar pimento, cut small 1 small can white crab meat 1 cup mayonnaise 1 Â˝ cups buttered bread crumbs 1 Â˝ pounds peeled and cooked shrimp Salt to taste Preheat to 350 degrees. Mix celery, green pepper, onion, pimento, crab meat, mayonnaise, buttered bread crumbs and shrimp. Put in a long shallow casserole dish. Add salt to taste. Bake at 350 degrees for 30 to 40 minutes until brown and bubbly. Serve hot out of the oven. Makes about 8 to 10 servings. Maureen Wilcox Aubrey

Spicy Christmas Chicken Casserole

2 packages of Â˝ dozen tender chicken strips, uncooked 1 package of bowtie pasta 1 package of four cheese shredded topping mix 1 can of mushroom pieces, drained 1 can basil and oregano diced tomatoes, drained 1 large yellow onion, chopped finely 1 green, red and yellow banana peppers, chopped finely 1 large garlic clove, chopped finely 1 celery stem, chopped finely Â˝ cup chives set aside 1 cup Italian bread crumbs set aside Â˝ cup chopped parsley and cilantro, set aside Â˝ cup parmesan cheese Olive oil to taste Preheat oven to 300 degrees. Boil chicken until tender and cooked to doneness. Chop to small pieces and set aside. Prep 13x9x2-inch glass casserole dish with butter so casserole will not stick. Cook pasta; add one Tablespoon butter and splash of milk and mix. Place pasta in mixing bowl: add peppers, mushrooms, garlic, onion, and celery.

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Holiday Traditions

Finally, mix in the cooked chopped chicken. Pour into glass casserole dish. Top with cheese shredded topping. Mix bread crumbs, cilantro, parsley, and parmesan cheese together and pour evenly on top of cheese shreds. Splash on top with your favorite olive oil, do not over soak. Cook in oven uncovered until topping browns and cheese is melted. Serve while hot and keep covered. Serves 6. Maggie Duhig

Squash Au Gratin

2 cups cooked squash 1 cup chopped onion 3 Tablespoon butter 1 cup crushed saltine crackers Pepper and garlic to taste Preheat oven to 400 degrees. Sauté onions in butter until tender. Arrange half the squash in buttered baking dish with half the onion and half the cracker crumbs. Repeat and layer. Dot with butter bits and bake for 15 minutes. (can substitute zucchini for squash). Serves 4-6. Wanda Gibson Denton

Sweet Potato Casserole

6 medium sweet potatoes ½ cup butter, cubed ¾ cup sugar 1 can (20-ounce) pineapple, drained 2 eggs, beaten 1 teaspoon vanilla ½ teaspoon nutmeg ½ teaspoon salt 15 large marshmallows Put sweet potatoes in pan and cover with water. Cook until potatoes are tender, drain and cool slightly. Mash them and add sugar and butter. Add pineapple, eggs, vanilla, nutmeg and salt. Spoon into baking pan, top with marshmallows and bake for 40 to 45 minutes. Mary Walker Aubrey

Sweet Potato Casserole

2 cups brown sugar 1 cup white sugar 2 Tablespoons cinnamon 4 sticks of butter 2 cups peeled sliced thin apples 2 large cans sweet potatoes 1 large bag marshmallows 1 cup raisins 1 cup pecans 1 jar marshmallow cream or marshmallows (1 cup) Sift brown and white sugars and cinnamon together. Set aside. Cut batter into pats, place 1 stick of pats in bottom of baking dish. Layer apples, potatoes, sugar mix, marshmallows, raisins, pecans and butter. Repeat layers until all gone. Top with last pats of butter. Cover dish with foil and bake for 20 minutes. Remove foil and cover with marshmallow cream. Serve melted. Serves 10 or more.

Holiday Traditions

Janie Walters Denton

Quick Tuna Lunch

1-2 cups drained tuna Ranch dressing recipe or favorite bottle ranch dressing Bag of sour cream and onion chips Bunch of seedless grapes 1 can green beans 2-4 slices of bread if you want to make sandwiches Drain and flake tuna. In a bowl, mix enough dressing to make tuna like a dip. Pour tuna in the middle of a serving dish. Dot washed grapes all across tuna. Pour chips all around outside of tuna. Chill, boil beans and cool. Dish portions of tuna plate out and equal amounts of green beans. Makes 2-3 servings. Jenna Smith Denton

Yummy Corn Stuff

4 cans corn, drained 1 red bell pepper, chopped 1 green bell pepper, chopped 1 red onion, chopped 2-3 jalapenos, chopped 8 ounces cream cheese, softened 2 Tablespoon real mayo 1 small bag cheese 1 bag chili cheese Fritos Mix first seven ingredients and chill. Right before serving stir in a bag of cheese and bag of chili cheese Fritos. Sis Walker Aubrey

Vegetables. . . Andy’s Baked Beans

2 (1-pound) cans pork beans 1 large chopped onion 6 pieces nearly cooked bacon (save grease) 1 teaspoon mustard ½ cup brown sugar Preheat oven to 400 degrees. Stir all together except saved grease and bacon. In large baking pan, cover bottom of pan with bacon grease. Pour bean mixture over grease. Put bacon on top and bake until done (about 20-25 minutes). Turn oven off and leave in oven until ready to serve. Refrigerate leftovers. Serve hot or warm. Serves 6 or more. Andy Walters Denton

Andy’s Lima Beans

32-ounce bag and water frozen lima beans 3 Tablespoon salt 1 stick of butter or favorite margarine, melted In a large stew pot, pour veggies, salt and cover with water. Boil on high for 5 minutes, turn heat down to medium high and cover

pot. Cook about 20 more minutes, check often to see if it needs more water. Keep veggies covered in water while cooking. Drain & pour melted butter over. Serve warm. Makes 4 (8-ounce) servings. Andy Walters Denton

Andy’s Mashed Potatoes

5 pounds peeled boiled potatoes 2 sticks real butter 3 Tablespoon salt 8 ounces sour cream Extra butter, melted Boil and cook potatoes until just done, don’t boil away. With mixer, mix all very well, if too stiff, add more butter to taste. Add salt if needed and mix until fluffy. Serve hot. Pour potatoes in large glass bowl and pour extra melted butter on top. Serves 10 or more. Andy Walters Denton

Asparagus with Balsamic Tomatoes

1 pound asparagus, trimmed 2 teaspoons extra virgin olive oil 1 ½ cup halved tomatoes ½ teaspoon minced fresh garlic 2 Tablespoons balsamic vinegar ¼ teaspoon salt 3 Tablespoons crumbled goat cheese ½ teaspoon black pepper Cook asparagus in boiling water for 2 minutes or until crisp and tender. Drain. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic and cook for 3-5 minutes. Stir in vinegar; cook 5 minutes. Stir in salt. Arrange asparagus on a platter and top with tomatoes mixture. Sprinkle with cheese and pepper. Serves 4. Karen Jackson Denton

Buttermilk Fried Okra

1 pound fresh okra cut up ¾ cup buttermilk 1 ½ cups self rising white cornmeal mix 1 teaspoon salt 1 teaspoon sugar ¼ teaspoon ground red pepper vegetable oil Stir okra and all ingredients and mix well. Toss in the cornmeal, shake off excess and fry until golden, drain and serve. Joy Moore Sanger

Butter Pecan Mashed Sweet Potatoes

4 sweet potatoes (2 pounds) 1 ½ Tablespoon butter 2 Tablespoon fat free milk ¼ teaspoon salt ¼ cup chopped pecans, toasted Pierce each potato with a fork 3 or 4 times on each side. Wrap each potato in damp paper towel. Microwave on high for 8 minutes, turning after 4 minutes. Cool and

slice. Cut potatoes in half and scoop pulp into a bowl. Mash pulp. Heat butter in a small saucepan over medium heat. Cook 3 minutes or until browned. Stir in butter, milk and salt into potato pulp. Top with pecans. Serves 4. Karen Jackson Denton

Buttered Squash

2 pounds fresh or frozen sliced yellow squash 1 stick of butter melted Salt and pepper to taste 1 stir fried diced onion - optional In a large stew pot, pour squash that is sliced. Cover with water and cook until tender. Add Salt and pepper to taste. Pour in serving dish, pour melted butter in and stir well. Please note: squash will shrink a lot when cooking.Serve hot or warm. Makes 2-4 servings. Janie Walters Denton

Beans with Mushroom

12 ounces fresh snapped green beans 1 cup pre-sliced baby portabella mushrooms, rinsed 2 Tablespoon water 1 Tablespoon garlic herb butter ½ teaspoon seasoned salt Combine green beans, mushrooms, and water in microwavesafe bowl. Cover and microwave on high 8 to 10 minutes or until beans reach desired tenderness. Drain if needed. Stir in butter and salt, cover and set aside for 2 minutes. Stir and serve hot. Makes 4 servings. Maureen Wilcox Aubrey

Corn from West Virginia

4 eggs, beaten ½ stick butter 2 Tablespoon butter 2 Tablespoon sugar 1 can cream style corn 2 teaspoon vanilla Milk to fill dish ½ teaspoon nutmeg Buttered casserole dish with cover Preheat oven to 350 degrees. Mix well. Sprinkle nutmeg over milk mixture. Bake for 30 minutes covered. Wanda Gibson Flower Mound

New Potatoes and Beans

½ pound of bacon Large fry pan, ¼ cup oil 4 cans new potatoes 4 cans green beans Salt and pepper to taste In frying pan, coat with oil and add bacon. Fry until done and pour potatoes and green beans on top. Add salt and pepper and boil at least 5 minutes. Serve hot or warm. Serves 8 or so. Janie Walters Denton

Glazed Carrots

4 Tablespoon butter 1 Tablespoon brown sugar 2 Tablespoons honey Âź teaspoon grated orange rind 1 Tablespoon orange juice 1 pound baby carrots Boil carrots until tender but firm. Blend other ingredients and add to melted butter in skillet. Add carrots and sautĂŠ slowly over low heat until glazed. Roll in chopped parsley or cilantro. Martha Williams Denton

Green Rice

2 cups cooked rice 1 packages frozen broccoli Â˝ cup chopped celery Âź cup chopped onion Â˝ cup milk 1 can cream of celery soup 1 jar cheese whiz 8 slices crisp cooked bacon crumbled, optional Preheat oven to 350 degrees. Cook broccoli according to package and drain. Add to cooked rice with celery, onion, cheese whiz and soup diluted with milk. Place in a greased casserole dish. Bake for 45 minutes. Serve warm. Serves 4-6. Wanda Gibson Denton

Okra and Squash

32 ounces chopped fresh or frozen okra (thawed) 32 ounces sliced frozen or fresh squash (yellow) Salt and pepper to taste 1 cup butter or more melted 1 large onion, optional In very large frying pan, pour veggies and stir in salt and pepper evenly. Pour melted butter over and stir fry until light brown, about 5-10 minutes. Cover and simmer and stir often until desired doneness or until light brown and soft, about 15-20 minutes. Serve hot or good â&#x20AC;&#x153;nâ&#x20AC;? warm. Serves 6-8. Lilly Bruedigam Roanoke

Onions & Fried Potatoes

2 potatoes per person Â˝ onion per person Âź cup oil per 2 potatoes Salt and pepper to taste Peel, wash and slice potatoes and onions, pour in hot cooking oil, light brown on both sides, cover and simmer until soft with salt and pepper on veggies. If desired, turn up heat and brown uncovered. Drain oil off and leave heat off and cover pan until ready to serve. Serve hot or at least warm. Serves 2 or depending on how many potatoes cooked. Lilly Bruedigam Roanoke

Oven French Fries

4 potatoes, washed, peeled and sliced Pam McCormickâ&#x20AC;&#x2122;s Steak Dust seasoning Salt Pepper Mrs. Dash seasoning Preheat oven to 450 degrees. Spray sliced potatoes with Pam, sprinkle steak dust and salt and pepper over all slices on both sides. Separate on large cookie sheet. Bake until soft and lightly brown. You can season with Mrs. Dash instead of steak dust. Serve hot. Serves 4. Kelsey Braswell Denton

Quick Turnips and Greens

3-4 slices bacon Frying pan - big 1 can spinach 1 can mustard green 2 cans turnip greens with turnips 4 Tablespoon oil Put oil in pan and fry bacon until done. On top of that, put in all of the greens and boil at least 5 minutes. Serve with cornbread. Serves 6 or more. Janie Walters Denton

Praline Yams

1 (40-ounce) can Sugary Sam Cut

Yams, drained 1/2 cup chopped pecans 1/2 cup coconut 1/2 cup firmly packed brown sugar 1/4 cup flour 1/4 cup margarine or butter, melted Preheat oven to 350 degrees. Place drained yams in ungreased 2-quart casserole or baking dish. In a small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake for 35 to 45 minutes or until bubbly. Makes 10 servings. Shawna Myers Shady Shores

Red Beans

Âź pound bacon 4 Tablespoons cooking oil 2 pound casserole pinto beans Â˝ gallon water 3 Tablespoon salt Stir fry bacon until nearly done in cooking oil. Set aside. Wash and sort beans. Place in large 10-16 cup stock pot, water, salt and bacon and oil, bring to rolling boil for 30 minutes. Add more hot water and cover. Put and cook on medium heat for 2 Â˝ hours or until soft as desired. Add water as needed. I serve with cornbread. Serves 16 or more. Lilly Bruedigam Roanoke

Red Cabbage

3 pound head red cabbage, shredded 1 can (13 Âž-ounce) chicken broth Â˝ cup brown sugar firmly packed Â˝ cup cider vinegar Âź cup butter or margarine 1 Tablespoon salt Âź teaspoon pepper In a large kettle, combine all ingredients. Bring to boiling over moderate heat, stirring the mixture occasionally. Reduce heat and simmer covered and stirring occasionally for 1 to 1 Â˝ hours or until most of the liquid is absorbed. Makes 8 servings. Dolores Vann Denton

Rosy Sauerkraut

1 large can sauerkraut 1 can cranberry sauce Caraway seed Mix all ingredients together and cook on low until bubbly. Keep warm on stove. Serve as vegetable with meatloaf, turkey or other meats. Serves 4-6. Lucille Eckels Denton

Saucy Potatoes

3 large potatoes, peeled and cubed 1 medium onion 3 Tablespoon green pepper, chopped Âź cup margarine, melted 2 Â˝ Tablespoon flour 2 cups milk 1/3 cup shredded cheese Â˝ teaspoon salt Âź teaspoon pepper 3 Tablespoon chopped pimento Preheat oven to 350 degrees. Cook potatoes until tender. Drain and set aside. SautĂŠ onion and green pepper in margarine; add flour, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring until thickened and bubbly. Add cheese, salt and pepper; stir until cheese melts. Stir in potatoes and pimento. Spoon mixture into lightly greased 1Â˝ quart casserole. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Makes 6 servings. Maureen Wilcox Aubrey

Squash Dressing 2 pounds squash 1 package cornbread mix 2 cups milk 1/2 cup celery, chopped 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1 can cream of chicken soup 1 teaspoon sage 1 teaspoon salt Preheat oven. Steam squash and then mash. Bake cornbread mix as directed on the package. Crumble bread

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Holiday Traditions

in milk. Add to squash. Sauté celery, onions and green pepper. Add soup, sage, and salt. Mix all ingredients together and bake in greased 3-quart casserole in 350 degree oven about 1 hour. Serves 12. Nancy Smith Denton

Tasty Green Beans

4 cans (15-ounce) cut green beans Garlic salt ½ cup brown sugar 3-4 slices uncooked bacon ¾ stick butter, melted Drain beans. Pour into 9x13-inch glass baking dish. Sprinkle with garlic salt and brown sugar. Place bacon strips over beans. Pour butter over beans. Cover lightly with foil. Bake at 300 degrees for 3 hours. Serves 8-10. Gretchen Arrant Denton

Salads . . . 7 Layer Salad

1 head shredded lettuce 1 diced green pepper 1 package frozen green peas ½ cup diced celery ½ green onions, diced 1 pint mayonnaise ½ teaspoon sugar 2 cups shredded cheese ¼ cup crumbled bacon, cooked Layer lettuce, peppers, peas, celery and onion in deep clear glass bowl. Spread mayonnaise over top of salad sealing edges. Sprinkle sugar over mayo. Mix shredded cheese with bacon. Seal bowl and chill overnight to allow flavors to meld. Serve chilled. Serves 8. Wanda Gibson Denton

7-Up Orange Jell-O Salad

2 boxes (3-ounce) Orange Jell-O 2 cups applesauce 1 can (9-ounce) pineapple, crushed with juice

1 can (10-ounce) 7-Up soda Dissolve Jell-O and applesauce into middle sauce pan. Boil and stir. Remove from heat and add pineapple. Stir and add 7-Up. Stir and pour into plastic square bowl about 6x10x4-inches deep. Chill until set and serve. Cynthia Pockrus Argyle

Andy’s Chicken Salad

2 or more roasted boneless chicken breast 1 head of clean, chopped lettuce Bunch of chopped green onions (optional) 1 or more cups tomatoes 2 or more sliced boiled eggs 1 small jar black olives, pitted Bottle of favorite salad dressing (example: Honey mustard) 1 cup or more grated cheese Favorite cracker or croutons or bread Preheat oven to 400 degrees. Roast meat with salt and pepper until done, about 25 minutes. Slice and set aside. Mix chopped lettuce, onion, tomatoes, eggs and olives and toss well. Place sliced chicken portions on side of plate, dish salad on other side and set dressings, cheese and crackers beside plate. Serve self. Keep salad chilled for crispy lettuce. Serves 6. Andy Walters Denton

Andy’s Corn Salad

2/3 cup dill pickle juice, vinegar ¼ cup sugar ¼ cup oil ¼ teaspoon salt ¼ teaspoon pepper 1 jar chopped pimento with juice 1 can yellow corn, with juice 1 can white corn, with juice 1 purple onion, chopped 1 bell pepper, chopped 1 cup celery, chopped Mix dressing (1st five ingredients) in stew pot and boil for 5 minutes. Set aside. Cool. Mix rest of ingredients together and chill

until ready to serve. Drain. Take stew pot dressing and stir real well. Pour over vegetables and serve. Makes 6 or more servings. Andy Walters Denton

Andy’s Meat Salad

1 cup diced meat – ham or tuna or any other meat) ½ cup drained pineapple (8-ounce) ¼ cup diced celery ¼ cup dill relish 2 cups chopped boiled eggs ¼ cup diced onion (optional) ½ - 1 cup miracle whip Add prepared tuna or meat and all other ingredients, ½ cup miracle whip and stir well. If not saucy enough, add more miracle whip or pickle or relish juice. Stir well and serve by itself or with favorite bread or crackers. Serves 6. Andy Walters Denton

Bacon, Chicken Waldorf Salad

1 cup cooked diced chicken ½ cup diced celery ½ cup diced apple ¼ cup chopped nuts ¼ cup crisp bacon, 8 slices 3 Tablespoons Miracle whip Mix all ingredients well. Chill before serving. May use as mix for sandwiches. Serve on bed of lettuce leaves. Serves 4. Wanda Gibson Denton

Catalina Salad

1 large can Ranch Style beans, rinsed ½ cup chopped onion 1 tomato, chopped ½ cup bell pepper, chopped ½ pound grated cheese 1 small head of lettuce, chopped 1 (11-ounce) bag Fritos, crushed 1 bottle Catalina dressing Chill all except Fritos. Mix well and add Fritos and mix more. Serves 6-8. Gretchen Arrant Denton

Cauliflower Salad

1 head of cauliflower 5 green onions 1 small can chopped ripe olives 1 cup Hellman’s mayonnaise ½ stick melted butter 1 teaspoon Accent 1 teaspoon garlic salt 1 teaspoon black pepper Chop cauliflower and onions into small pieces. Mix all ingredients well and refrigerate and serve cold. Makes 8 servings. Mary Ann Gullette Aubrey

Cherry Jell-O Salad

2 cans (16-ounce) sweet cherries and juice 1 can (16-ounce) crushed pineapple and juice 2/3 cup sugar ½ cup flour 2 (3-ounce) black cherry Jell-O 3 cups water 2 large bananas cut up 1 cup chopped pecans Combine first 4 ingredients in a saucepan and cook until thick. Stir frequently. Remove from flame and add Jell-O and water. After Jell-O is dissolved, add bananas and pecans and pour in large mold or 9x13-inch dish. Chill until firm. Serves 16. Rose Morris Denton

Cranberry Salad

2 bags cranberries (chopped) 1 ½ cup sugar 1 bunch seedless grapes 1 large can pineapple 2 cups chopped pecans 1 small bag mini marshmallows 1 large tub cool whip Pour sugar over cranberries. Let set overnight and stir well. Add other ingredients except cool whip. Fold cool whip in right before serving. 15-20 servings Dessie Wilson Denton

Merry Christmas

Christmas is here, and we hope the season delivers much happiness and good fortune to you and yours.

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Holiday Traditions

200 W. Oak

(on Denton’s Historic Downtown Square)

Denton, 76201 KI

Cranberry Salad

1 pound cranberries (ground) 2 apples peeled and chopped fine 1½ cup sugar 2 cups small marshmallows 1 cup chopped pecans 1 medium to large Cool Whip Mix well and add Cool Whip last. Shawna Myers Shady Shores

Cranberry Salad

1 small box strawberry Jell-O 1 cup boiling water 1 cup cold Coca Cola 1 can cranberry sauce 1 can drained crushed pineapple 1 cup pecans (optional) Mix Jell-O and boiling water and stir until dissolved. Add cold Coca Cola and stir well. Add cranberry sauce and pineapple. Stir until all is smooth. Stir in pecans or float on top. Refrigerate until set. Can be used in place of cranberry sauce. Serves 6 or more. Janie Walters Denton

Creamy Blue Cheese Dressing

¼ pound blue cheese 2 cups salad dressing ¼ cup vinegar 2 Tablespoons sugar ½ cup sour cream 1 clove garlic, minced Crumble cheese and mix with all other ingredients and beat until fluffy. Chill thoroughly. Makes about 3 ½ cups. Dolores Vann Denton

Deviled Potato Salad

5 pounds potatoes, peeled, cut and cooked, drained ½ cup butter ½ cup miracle whip ¼ cup mustard ½ cup sour cream 8 boiled eggs, chopped 1 cup diced onion 1 cup Vlasic pickles Salt and pepper to taste Cream with mixer egg yolks, mustard and sour cream, butter and miracle whip. Put in potatoes and mix with cream mixture. Add rest of ingredients. If it’s too thick, use pickle juice to thin it out. Serve cold or warm. Serves 16 or more. Lilly Bruedigam Roanoke

Elbow Macaroni Salad

2 cups cooked elbow macaroni 1 medium can corn 1 medium chopped onion ¼ cup green pepper, diced ¾ cup sour cream 2/3 cup mayonnaise 3 Tablespoon wine vinegar 1 Tablespoon salt ½ teaspoon seasoned pepper ½ teaspoon mustard seed ½ teaspoon celery seed Small jar pimentos, drained Mix all ingredients in airtight

bowl and chill overnight. Serve cold. Serves 8. Wanda Gibson Flower Mound

Fruit Salad

1 large can mandarin oranges 1 large can pineapple 1 cup chopped peeled apples 1 cup flaked coconut 1 cup seedless grapes Small bag miniature marshmallows Extra large tub of cool whip topping or 2 cartons of whipped cream whipped until peaks form 1 cup pecans (opt) Small jar maraschino cherries, drained In a very large bowl, combine all drained fruit. Stir in marshmallows and coconut, pecans and cherries. Stir in whipped cream. Stir very well and chill until ready to eat. Refrigerate any leftovers. Leave out anything you don’t like. Serve cold. Serves 12 or so. Janie Walters Denton

Gayla’s Tex-Mex Salad

1 large head of iceberg lettuce, torn or chopped 1 large purple onion, minced 1 small jar of pimentos, drained 1 can of ranch style beans, drained 1 (10-ounce) package sharp cheddar cheese, grated 1 bottle Catalina dressing Bag of crushed corn chips Mix lettuce leaves in with onion, pimentos, beans and cheese in a large salad bowl. Just before serving, add dressing and corn chips. Serve at room temperature. Makes 6-8 servings. Wanda Gibson Denton

1 (15-ounce) can pineapple tidbits ½ cup pecans Cook butter, flour and milk until thick. Remove from stove and stir in marshmallows. Return to stove, cook until marshmallows melt. Toss together grapes, pineapple and pecans, set aside. Pour sauce over fruit and toss lightly. Chill before serving. Makes 6 servings. Maureen Wilcox Aubrey

Honey Lime Fruit Salad

1 can (20-ounce) pineapple chunks, reserve ½ juice 1 can mandarin oranges, drained 6 sliced strawberries 2 sliced kiwi 1 sliced banana ½ teaspoon grated lime peel 2 Tablespoon lime juice 1 Tablespoon honey Please all fruit (except bananas) in a pretty glass bowl. Put bananas in just before serving. Mix ½ cup pineapple juice with grated lime peel, lime juice and honey. Pour this honey-lime dressing over fruit including bananas just before serving. Best served cold and makes 8 to 10 servings. Gail Cage Justin

Holiday Fruit Salad

Gingered Apple Salad

1 jar cherries 6 ounce coconut 4 sliced bananas Walnuts Grapes Large bottle lemon juice 1 bag mini marshmallows 4 oranges cut into bite size pieces 4 apples cut into bite size pieces 1 can crushed pineapple Cool whip Soak the apples and bananas in lemon juice to keep them from turning brown. Mix together oranges, drained apples, drained bananas, grapes, pineapple and cherries in a very large bowl. Add coconut, walnuts, and mini marshmallows. You add the amount you want to put in your salad depending on the size of salad you want. Chill in the ice box until ready to use. Put cool whip on the table for individual use. Serve Chilled. Makes about 15 servings. Maureen Wilcox Aubrey

Grape Salad

2 cups cooked chicken breast, cubed 1 cup diced celery ½ cup slivered almonds ½ teaspoon salt 2 Tablespoons fresh lemon juice 1 cup mayonnaise 1 cup grated sharp cheddar cheese 2/3 cup crushed potato chips Preheat oven to 350. Spray a 13x9-inch pan with cooking spray. In a large mixing bowl, combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise,

1 can (8-ounce) water chestnut drained & chopped 3 medium apples chopped 2 celery ribs finely chopped ½ cup dried cranberries 3 Tablespoon crystallized ginger ½ cup vanilla yogurt ¼ cup reduced mayonnaise 2 Tablespoon sugar ¼ to ½ teaspoon ground ginger 1/8 teaspoon salt ¼ cups chopped pecans, toasted In a large bowl, combine the first five ingredients, combine the yogurt, mayonnaise, sugar, ginger and salt and pour over apple mixture and toss to coat. Chill before serving. Sprinkle with pecans just before serving. Joy Moore Sanger 2 Tablespoons melted butter 2 Tablespoon flour ½ cup milk 15 large marshmallows or 1 bag mini marshmallows 4 cups green grapes

Hot Chicken Salad

and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly. Serves 6 to 8. Phyllis Broomfield Aubrey

Fresca Salad

1 can applesauce 1 (6-ounce) package peach or apricot Jell-O 1 can crushed pineapple 1 can Fresca or 7up Cool Whip Heat applesauce to dissolve Jell-O. Add pineapple, slightly drained, and Fresca or 7up. Elois Brown Shady Shores

Frito Salad

Prepared head of lettuce 2 cups chopped tomatoes 1 cup chopped green onions 2-4 cups grated cheddar cheese 1 large bag of Fritos, regular size 1 large bottle Catalina dressing Combine first 4 ingredients and put in fridge until ready to eat. Then put in chips and dressing and toss well and serve. Makes 10 or more servings. Lilly Bruedigam Roanoke

Lemon Grilled Shrimp Salad

2 teaspoons grated lemon rind ½ teaspoon smoked paprika ½ teaspoon kosher salt, divided ½ fresh ground black pepper, divided 7 teaspoons extra virgin olive oil, divided 24 large shrimp, peeled and deveined (1 pound) Cooking spray 6 cups baby arugula 1 cup peeled jicamo, cut into 2x1/4 inch strips 1 avocado, peeled and diced 2 Tablespoon fresh lemon juice 1 Tablespoon white wine vinegar ¼ teaspoon sugar 1 ounce queso fresco crumbled about ¼ cup Combine rind, paprika, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon oil and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill with cooking spray. Grill shrimp for 2 minutes on each side or until done. Remove shrimp from skewers. Combine shrimp, arugula, jicamo and avocado in a large bowl, toss gently and combine remaining oil, salt, pepper, lemon juice, vinegar and sugar in a small bowl. Stir with a whisk. Add juice mixture to shrimp mixture and toss gently to coat. Divide the salad among 4 large plates. Sprinkle evenly with queso fresco. Karen Jackson Denton

Holiday Traditions

Molded Cranberry Fruit Salad

1 (8-ounce) can crushed pineapple drained, reserving juice ½ cup Ocean Spray Cranberry juice 2 Tablespoon lemon juice 1 (3-ounce) package raspberry gelatin 1 (14-ounce) can Ocean Spray Whole Berry Cranberry sauce ½ cup chopped celery Combine reserved pineapple juice, cranberry juice and lemon juice in a medium saucepan and bring to a boil. Remove from heat and add gelatin. Stir until dissolved. Break up cranberry sauce with fork. Stir in gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a mold and chill until firm. Joy Moore Sanger

Nanna’s Salad

½ cup dark cherries 2 packages cherry Jell-O 2 small cans crushed pineapple 2 Coca Colas 1 cup pecans Drain fruit and add enough water to make 2 cups of juice. Heat to boil, add and dissolve Jell-O. When Jell-O begins to jell add fruit and nuts. Nancylee Murrell Lake Dallas

Orange Pineapple Jell-O Salad

2 packages of orange-pineapple Jell-O (small) 3 mashed bananas 1 large can crushed pineapple 2 to 3 cups miniature marshmallows Drain pineapple and reserve liquids. Mix both packages of Jell-O with 1 ¾ cups boiling water. Add 2 cups ice cubes and stir until dissolved. Place ½ cup of pineapple juice in a saucepan and add remaining pineapple liquid to Jell-O. Mash bananas with fork and fold in the pineapple and add Jell-O. Add marshmallows. Put in

9x13-inch glass pan and set. Combine: ½ cup sugar 2 tablespoon flour 1 egg, beaten ¼ cup cream cheese Mix ingredients and bring to a boil stirring constantly until mixture thickens. Remove from heat and add softened cream cheese. Let cool in refrigerator. Fold in dream whip. Top Jell-O salad with mixture. Joy Moore Sanger

Orange Salad

2 cans mandarin oranges, drained 2 cans crushed pineapple 2 cups or more small marshmallows 1 large tub Cool Whip 1 can fruit cocktail, drained Mix all items except Cool Whip well and refrigerate overnight. Just before serving, mix well and add Cool Whip. M Edith Murray Shady Shores

Party Pasta Salad

1 (12-ounce) package wacky Mac veggie spirals ¾ cup red pepper, diced ¾ cup green pepper, diced ¼ cup red onion, finely chopped ¾ cucumber, diced 1 (12 ¼-ounce) can of drained black olives 1 (14 ½-ounce) can petite diced tomatoes, drained 1 teaspoon celery salt 2 Tablespoon McCormick’s salad supreme ½ cup Italian dressing 1 cup provolone cheese cut ½ in thick cubes 1 cup “Genoa” salami cut ½ in thick cubes Salt and pepper ¾ cup orange pepper, diced (optional) Boil pasta in 6-8 quarts of water for 8-10 minutes and refrigerate for 30 minutes. Add peppers, cucumber, onion, olives, tomatoes,

seasonings, dressing and mix in large bowl. Refrigerate for another 30 minutes. Approximately 15-20 minutes before serving, add salami and cheese and refrigerate. Serve cold in a large bowl. Makes 12-15 servings Denise Esparza Providence Village

Pea Salad

3 cans English Peas drained 6 chopped boiled eggs 1 small diced onion 8 ounces cubed cheddar cheese 1 small bottle ranch style dressing Mix all ingredients together and stir well. Chill and serve cold. Refrigerate leftovers. Serves 6 to 8. Janie Walters Denton

Poppy Seed Dressing

1 ½ cup sugar 2 teaspoons dry mustard 2 teaspoons salt 2/3 cups vinegar 3 Tablespoon onion juice 2 cups salad oil 3 Tablespoon poppy seeds Mix sugar, mustard, salt and vinegar. Add onion juices and stir in thoroughly. Add oil slowly, beating constantly and continue to beat until thick. Add poppy seeds and beat a few minutes. Store in a cool place or the refrigerator. Yields 3 ½ cups. Dolores Vann Denton

Potato Salad

8 medium potatoes, boiled 4 to 6 hard cooked eggs Dressing: 1 package green onion dip mix 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons prepared mustard 2 Tablespoons cider vinegar 1 teaspoon dried parsley 2 cups salad dressing Peel potatoes and eggs and grate coarsely into a large bowl. Mix the

first seven dressing ingredients. Blend into salad dressing. Cover the potatoes and eggs with dressing and mix well. Sprinkle with celery seed. Enjoy! Nancy Smith Denton

Quinoa Chicken Salad

2 large garlic cloves 1 Tablespoon Dijon mustard ½ teaspoon salt ¼ teaspoon sugar ¼ teaspoon black pepper ¼ cup rice wine vinegar 1/3 cup vegetable oil 4 cups warmed cooked quinoa Juice of ½ lemon 1 whole cooked chicken breast, chopped 3 green onions with tops, sliced ½ red bell pepper, chopped 2 ounces fresh pea pods, 1 in pieces 1-2 ripe avocados cut in pieces 1 cup pecans, toasted Combine first 7 ingredients in a food processor and process until smooth. Place Quinoa and lemon juice in a medium bowl and combine, let cool. Add the chicken, onions, bell pepper, pea pods and garlic mixture. Toss to combine. Chill and cover for 2-4 hours. Add avocados and pecans to toss gently before serving. Serve in a salad bowl lined with lettuce leaves. Makes 6 generous servings. Judy Weir Denton

Raw Cranberry Salad

1 quart (or bag) raw cranberries 1 orange with peeling 2 medium-sized apples 2 ½ cups of sugar (you can use less and you can also substitute with Splenda for diabetics) 1 large package of red jell-o, any kind with 2 cups of boiling water Optional – nuts, pineapple, grape halves or tiny marshmallows Wash and grind cranberries, orange, and apples using coarse blade in food chopper. Add sugar

Holiday Traditions

to this and let stand until sugar is dissolved. Stir it several times. Prepare the jell-o with the 2 cups of boiling water. When the sugar has dissolved and the jell-o is cooled, mix together and chill. (Serves 8-12) Darla Holland Denton

Strawberry Jell-O Salad

1 large box strawberry Jell-O 1 (8-ounce) cream cheese 1 (20-ounce) can crushed pineapple ½ cup pecans 2 cups boiling water (divided use) In a large bowl, add one cup of boiling water to Jell-O, stir until dissolved. In a separate bowl add one cup of hot water to cream cheese and dissolve cream cheese. Combine cream cheese and Jell-O, put into refrigerator until gelled (not set). Incorporate pineapple with juice and 1 cup pecans in Jell-O, return to refrigerator and let set overnight. Can put in mold if desired. Pam Berend Roanoke

Strawberry Salad

1 large box strawberry Jell-O 1 cup boiling water & ½ cup cold water 16 ounces frozen strawberries 1 large can drained pineapple 2 cups pecans (optional) 1 large tub cool whip Pour Jell-O into boiling water, stir until dissolved and stir in cold water. Stir in berries and pineapple and nuts and refrigerate until soft set. Stir in cool whip and refrigerate until set. Makes 8-10 servings. Lilly Bruedigam Roanoke

Sweet Potato Salad

3 pounds sweet potatoes, cooked, peeled and cubed 1 cup chopped green peppers ½ cup chopped onion 1 ½ teaspoon salt

¼ teaspoon pepper 1 ½ cups light or regular mayonnaise Dash of hot pepper sauce In a large bowl, stir together first 5 items. Add mayo and pepper sauce. Cover and refrigerate for at least 1 hour before serving. Mary Walker Aubrey

Taco Salad

3 pounds hamburger 1 can jalapeno relish (optional) 2 cans onion soup 1 head of lettuce 1 onion 2 tomatoes 1 pound grated cheese 1 bag Fritos Brown hamburger, add soup and simmer for 1 hour. While waiting, chop and mix lettuce, onion, tomatoes and grated cheese. Add meat mixture to salad. Cover with cheese and serve with Fritos. Serves 8-10. This will not keep overnight so may be halved to serve 4-5. Do not mix until ready to serve. Gretchen Arrant Denton

Vancamp’s Pork n’ Beans

1 can Vancamp’s pork n’ beans 1 large sweet pickle ¼ cup chopped onion Pour pork n’ beans into small bowl & remove bacon fat. Chop pickle and add to beans and add onions. Stir up and put in ice box until meal time. Cynthia Pockrus Argyle

Walnut Broccoli Salad

1 cup vegetable oil ¾ cup sugar ½ cup red wine vinegar 3 teaspoons soy sauce 4 Tablespoon butter 3 ounce package ramen noodles, crushed 1 head romaine lettuce, chopped 1 head fresh broccoli, chopped

1 bunch green onions, chopped 1 cup crushed walnuts Whisk together oil, sugar, vinegar and soy sauce. Mix well and chill in fridge for 24 hours before preparing salad. In medium skillet, melt butter; add noodles and walnuts, tossing and heating until nuts are toasted. Toss together greens in a large salad bowl, pour dressing over and toss until fully coated. Sprinkle nuts and noodles over salad and serve immediately. Makes 7 servings. Dolores Vann Denton

Watergate Salad

1 (4-ounce) box instant pistachios pudding mix ½ cup pecans 1 (15 to 15¼-ounce) can crushed pineapples 1 cup miniature marshmallows 1 (9-ounce) Cool Whip Mix well. James (J.D.) Myers Shady Shores

Meat, Poultry, Fish . . . 3 Bean Chili

1 cup black beans 1 cup pinto beans 6 cups kidney beans 1 bay leaf 2 Tablespoon chili powders 1 teaspoon oregano 1 Tablespoon ground cumin 1 medium onion, chipped 1 medium green pepper 3 garlic cloves, minced 1 can diced tomatoes, drained 1 package soy crumbles such as meat ground ¼ cup ketchup ¼ cup cornmeal 1 teaspoon salt ½ teaspoon black pepper Monterrey and jack cheddar cheese and cilantro as topping

In a large saucepan, cook beans. When done, add bay leaf, chili powder, cumin, oregano, onions, pepper, garlic, tomatoes, meat crumble, ketchup, cornmeal, salt and pepper. Cook for 30 minutes and top with cheese and cilantro. Joy Moore Sanger

A.C.’s Grilled Hamburgers

3-4 pounds good ground beef 4 ounces A1 steak sauce Salt and pepper Package of sliced favorite cheese Mustard or favorite sauce Hamburger buns or toast Preheat oven to 450 degrees. Mix meat and sauce well. Pat out into equal amount per patties in sauce of big burger buns, salt and pepper each side. Place in a very large baking pan side by side and bake until done as desired or place on grill until done. No pink in the middle. If desired, place sliced cheese on hot meat patties. Serve hot with whatever you like on burgers. Serves 8-10. A.C. Love Denton

Andy’s Meatloaf

3 pounds ground beef 1 stick crackers crushed 1 cup chopped onion 1 cup chopped bell pepper Salt and pepper to taste 2 eggs beaten 1 cup Pace’s chunky salsa or small jar Ketchup – 16-ounce bottle Preheat oven to 425 degrees. In very large bowl, mix everything together well except ketchup. Be sure to mix in the salt and lots of black peppers (crackers provide enough salt). Pour into large baking pan. Take finger and poke hold in meat about a dozen times for grease to rise to top. Bake 45 minutes and drain off some of the juice. Pour ketchup on top and bake another 15 minutes. Don’t burn. Watch closely. Refrigerate

Holiday Traditions

leftovers. Serves 10 or more. Andy Walters Denton

Andy’s Pork Chops-Baked

6 pork chops or desired amount Salt and pepper to taste 1 small bottle of steak sauce ½ cup water Foil Preheat oven to 400 degrees. In a large baking pan, place meat after you have salt and peppered each side. Pour water around meat. Shake steak sauce on each chop, rinse out bottle with water, shake it and pour some on each chop. Seal with foil making a tent on pan. Bake 40 minutes and check and see if it’s done. Depends on thickness of meat. Andy Walters Denton

Andy’s Steak - Chicken Fried

2 pounds cubed steak or more 2 beaten eggs 2 cups milk 2 cups flour Unseasoned meat tenderizer Black pepper and salt 2 cups oil Lay meat out on cutting board, cover with meat tenderizer on each side. Lightly salt and pepper each side and set aside. Stir up milk and eggs. Put oil in pan and turn on stove. Dip meat in egg mixture and then in flour. Put in hot oil, fry 5 minutes per side until light brown. Turn heat down and drain off oil. Simmer until done. Serves 6 or more. Andy Walters Denton

BBQ Hamburgers

1-1 ½ pound ground beef (form into patties) 2 Tablespoon butter 1 Medium onion finely sliced Make patties, add butter to skillet over medium heat fry patties until slightly brown around edges, remove from skillet. Add onions to skillet cook until transparent place with patties. Sauce: 1 crushed garlic clove ½ Water 1 cup Ketchup 2 Tablespoons lemon juice 2 Tablespoons Worcestershire 1 cup brown sugar 1 teaspoon dry mustard 1 teaspoon salt ½ teaspoon black pepper In bowl combine remaining ingredients; stir until all ingredients are mixed. Place patties and onions in a Dutch oven, pour sauce over patties and onions, bring to a boil reduce heat to medium/low. Cover and cook for an hour, turn heat off and let patties set for 10-15 minutes more. Serve on toasted hamburger buns and enjoy. Ronny Stone Krum

Holiday Traditions

BBQ Pork Chops or Chicken

Pork chops desired amount 1 box of BBQ glaze Shake n Bake (this brand only) or 2 boxes if you chose large amount of meat. Preheat oven to 350 degrees. Put one package of shake n bake glaze in a bag provided. Close and shake. Place in a large baking dish until all chops have been coated. Cook about 20 minutes until sticks done. If you want café style, do not cover pan or add the rest of the mix to the chops. If you want smoother style, add rest of mix and bake covered. Serve hot. Servings depend on amount of meat cooked. Janie Walters Denton

Bierocks

Pillsbury hot roll mix 2 pound hamburger 1 pound sausage 1 bell pepper, chopped 1 medium onion, chopped ½ large cabbage, chopped Shredded cheese Preheat oven to 375 degrees. Mix roll mix by box instructions. After rising, divide in 8 equal parts. Brown together meat and onion, salt and pepper to taste. Cook cabbage until tender, drain, mix cabbage and meat before putting on dough. Roll thin and fill with mixture and add cheese and fold. Folded side down on greased pan, bake for 20 minutes or until golden brown. Glenda Syrock Ponder

BSV’s Pepper Steak

1 pounds lean round steak ¼ cup flour seasoned with salt, pepper and garlic powder 2 Tablespoon oil ¾ chopped onion 1 cup beef broth ½ teaspoon thyme 1 four ounce sliced mushrooms 10 ounces frozen green peas 2 green peppers, sliced Slice steak into thin narrow strips and dredge in seasoned flour. Using a large heavy skillet, quickly brown steak on all sides in hot oil. Add mushrooms. Cover and simmer until meat is tender. Add mushrooms, peas and peppers. Cover and cook 5 to 7 minutes and serve over rice. Makes 6 servings. Wanda Gibson Flower Mound

Cheeseburger Pie

1 pound ground beef 1 cup chopped onion ½ teaspoon salt 1 cup shredded Cheddar cheese 2 eggs ½ cup Bisquick 1 cup milk Preheat oven to 400 degrees. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate, sprinkle

with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 25 minutes. Makes 6 servings. Neva Phillips Pilot Point

Cheesy Turkey and Broccoli Rice

1 (14-ounce) can fat free reduced sodium chicken broth 2 cups cooked turkey, chopped 2 cups broccoli florets 2 cups minute white rice, uncooked 8 ounces pasteurized prepared cheese product, cubed Combine chicken broth, turkey, broccoli, and rice in a large skillet. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Add cheese; cover. Remove from heat and let stand 5 minutes. Stir until well blended. Serve hot with green salad. Makes 6 servings. Maureen Wilcox Aubrey

Chicken & Dressing

3 pounds cooked chicken, boned 2 quarts cooked crumbled cornbread 2 quarts salted chicken broth 1 quart chopped onion 6 pieces of diced toast Black pepper to taste 4-6 well beaten eggs ½ cup butter melted Preheat oven to 425 degrees. Stir all ingredients together well and pour in a large buttered roaster pan. Bake until golden brown, between 50-75 minutes in hot oven. Serve with Heinz gravy for Turkey. Serves 12 or more. Lilly Bruedigam Roanoke

Chicken and Dumplings

3 pounds of boneless chicken breast or 2 fat chickens, cut up 4-6 cans of Biscuits – 10 count Salt and pepper Butter or margarine Cook chicken in a large stock pot with salt and pepper, covered well with water. Cook until meat falls off of bone in covered pot. Before covering pot, grease inside of pot with butter to keep from boiling over. Simmer until done. Strain for bones and skin, dispose of that. Put broth you have saved back in pot and add water, boil, pinch biscuit in half and drop in boiling broth. Cover pot and simmer for 20 minutes, put chicken back in and stir. Add 1 cup water. Simmer 10 minute. Serves 8-10. Susan Washington Denton

Chicken in a Biscuit

6 chicken breasts 4 cups shredded cheddar cheese 4 ounces soft cream cheese 3 ( 8-count) packages of crescent dinner rolls 2 (4.5-ounce) bags of creamy

chicken Rice Sauce 1 jar of chicken gravy or homemade gravy Preheat oven to 350 degrees. Boil chicken and cut or shred into bit size pieces. Mix chicken and cheese well. Spoon chicken and cheese mixture into each crescent. Completely cover chicken and cheese. Bake as directed on crescent roll package until rolls are golden brown. Serve with gravy and two packages of Lipton creamy chicken and rice sauce. Makes 6 servings. Charleen Creamer Denton

Chicken Chili

2 Tablespoon olive oil 1 cup chopped leeks, white part only or onion 3 garlic cloves, chopped 2 teaspoons ground cumin 1 teaspoon cumin seed 1 pound ground turkey sausage 3 cups roughly chopped rotisserie chicken 2 (16-ounce) cans garbanzo beans, drained 2/3 cup barley 2 teaspoons pickled jalapeno 6 cups homemade chicken broth or canned reduced sodium chicken broth 4 to 8 cups chopped kale (optional) ½ cup shredded Monterrey jack or cheddar cheese Chopped green onions, optional Sour cream, optional Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté for 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped chicken, beans, barley, jalapeno, broth and kale. Bring to a boil and simmer until barley is cooked, about 20 minutes. Serve topped with cheese, onions and sour cream. Serves 10. Sis Walker Aubrey

Chicken Gumbo

2 or 3 cups diced chicken 2 or 3 cups chicken broth 1 cup celery, chopped 1 large onion, chopped 1 bunch green onions, chopped 5 inches Eckrich sausage, sliced 3 or 4 Little Smokies, sliced 1 ½ cups okra, cut up 2 or 3 Tablespoons Worcestershire sauce ½ teaspoon salt (or less) 4 slices bacon Cook all together except bacon. Cut bacon in small pieces, fry until brown, and add to other mixture. Put flour in bacon grease and brown well, add water and stir until smooth, add this gravy to other mixture. Nancy Smith Denton

Chicken Ole

5 chicken breasts, boneless and

skinless 1 medium onion 1 can cream of chicken soup 1 can cream of mushroom soup ¾ cup milk 1 can chili salsa 1 dozen corn tortillas cut into 1-inch strips 3 cups grated cheddar cheese Preheat to 325 degrees. Boil chicken breast until done. Cut into bite size pieces. Combine onion, soups, milk and salsa in a bowl. Layer in a 13x9-inch baking dish. Start with the soup mixture, then chicken, then tortilla strips and cheese. Bake for 1 hour. The red chili salsa does not make this hot. You can substitute milk or medium salsas. Serves 4 to 6. Phyllis Broomfield Aubrey

Chicken in a Pot

2 carrots, sliced 2 onions, sliced 2 celery stalks, cut into 1-inch pieces 3-4 pounds whole fryer chicken 1 teaspoon salt ½ teaspoon ground black pepper ½ cup water, chicken broth or white wine ½ teaspoon dried basil Put carrots, onion and celery in bottom of Crock Pot. Place whole fryer chicken on top of vegetables. Sprinkle with salt and pepper and add liquid. Sprinkle basil over the top. Cover and cook on low 8 to 10 hours. Remove chicken and vegetables with spatula. Sis Walker Aubrey

Chicken Special

1 cup cooked, diced chicken 1 large package of potatoes chips 1 can cream of mushroom soup ½ cup diced celery 1 Tablespoon onion, minced Salt and pepper to taste 1 Tablespoon sliced or slivered almonds Mix all ingredients and serve

over rice.

Vonda Hawk Denton

Chicken Liver Pâté

3 chicken livers 1 small onion, chopped 1 small can mushroom pieces 2 Tablespoons butter 1 Tablespoon red wine 2 boiled eggs Sauté chicken livers and onion in butter. Remove from butter. Sauté mushroom pieces briefly. Blend livers, onions, egg whites and wine in blender until smooth. Fold in mushroom pieces and garnish with crumbled egg yellows. Serve chilled. Don Vann Denton

Chicken Taco Casserole

1 Boiled chicken cooked and chopped 1 can of chicken broth 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 can of Rotel tomatoes 1 medium onion chopped 1 bag of Taco flavored chips or spicy Nacho chips Combine all ingredients except chips in a bowel. Mix well. Crush chips in bag to small pieces. Alternate layers of chicken mixture and chips in a large casserole dish and bake 30-45 minutes in 350 degree oven. Makes 12 serving or more. Billie Mohair Denton

Chili

2 pounds ground meat 1 can tomato paste 2 sauce cans of water 3 cups cooked pinto beans 1 chili kit (Wick Fowler 2 alarm) Sauté ground meat; add seasoning kit, tomato paste, water then pre cooked pinto beans. Simmer on heat or high in crock pot 20 to 30 minutes. Serve. C.G. Murray

Shady Shores

Chili Dish

2 (15-ounce) cans Wolf brand chili, drained 2 (15-ounce) can whole kernel corn, drained 1 large can ranch style beans 1 large bag of regular size Fritos 1 pound of grated cheddar cheese Preheat oven to 400 degrees. Stir in chili, corn and beans. In an extra large baking dish, pour in Fritos. Pour chili mixture over Fritos and cover with cheese (or stir it in with the chili mixture). Bake until cheese is melted and do not overcook or cheese will be leathery. Serve hot. Serves 6. Drew Mosier Denton

Chili con Carne

1 Tablespoon plus 1 teaspoon olive oil 2 pounds boneless beef round steak cubed 3 cloves garlic, minced 1 large onion, chopped 3 Tablespoon plus 1 teaspoon chili powder 3 ½ teaspoons ground cumin 1 teaspoon salt ½ teaspoon cayenne pepper 1 package (10-ounce) frozen corn 3 Tablespoon cornmeal Sour cream Avocado, sliced Cilantro Heat 1 Tablespoon olive oil in a large skillet and add beef. Cook and drain. Add garlic and onions. Stir in chili powders, cumin, salt and cayenne pepper. Cook 1 minute. Scrape skillet and add corn, cover and cook for 4 hours in slow cooker. Stir in cornmeal and 3 Tablespoon water. Garnish with sour cream, avocado and cilantro. Joy Moore Sanger

Chops “n” Kraut

6-8 thick pork chops ½ cup cooking oil

Flour, salt and pepper 2 cans or jars of sauerkraut 1 kraut can of water In frying pan, brown meat in hot cooking oil on each side. Drain most of oil out of pan and leave enough to make gravy. Put enough flour to absorb oil, salt and pepper and stir fry until brown. Pour kraut in. Put chops on top. Pour in water and cover and simmer about 20-30 minutes or less. Can be made with pork roast instead of chops. Serve hot with favorite potatoes. Serves 6-8. Lilly Bruedigam Roanoke

Christmas Mince Meat Tarts

1 large jar mince meat, roll and bake Pie crust Sugar Egg Preheat oven to 350 degrees. With a large cookie cutter, cut out round slice, place in lightly greased muffin pan, add 1 tablespoon of mince meat, place smaller cookie cutter round slice on top of this, brush with egg and water, and sprinkle with sugar. Do this until you have required amount. Bake until nice and brown. Serve on a Christmas plate. Makes about 18 servings. Patsy Morgan Dallas

Cincinnati Chili

¾ pound ground beef 1 cup diced onion 1 garlic clove, pressed 1 (15-ounce) can reduced-sodium tomato sauce 1 ½ cups water 2 teaspoon unsweetened cocoa 1 ½ teaspoon chili powder ¼ teaspoon spiced cinnamon ¼ teaspoon ground allspice ¼ teaspoon ground cumin 1/8 teaspoon ground red pepper, or to taste 1 ½ teaspoon cider vinegar 3 cups cooked spaghetti (6-ounce

Holiday Traditions

dry) 1 (15-ounce) can red kidney beans, heated 1 medium onion, chopped ½ cup shredded cheddar cheese Crumble beef into a large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, coca, chili powder, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce. Spoon sauce over cooked spaghetti; top with beans, onion and cheese. Serve with oyster crackers. Serves 6. Sis Walker Aubrey

Citrus Marinated Salmon

3 Tablespoon orange juice 2 Tablespoon lemon juice 2 Tablespoon olive oil 4 teaspoons reduced sodium soy sauce 2 teaspoon lime juice 3 red onion rings 2 garlic cloves 1 fresh thyme sprig 1 bay leaf 1/8 teaspoon coarsely ground pepper 4 salmon filets In a large re-sealable plastic bag, combine ingredients and add the salmon. Seal the bag and turn to coat. Refrigerate for 30 minutes turning occasionally. Coat and grill rack with cooking spray. Before grilling, drain and discard marinade. Grill salmon over high heat or broil for 4 minutes from the heat or until fish flakes easily with fork. Joy Moore Sanger

Cooked Cornmeal Mush

1 cup cornmeal 1 cup cold water

1 teaspoon salt 3 cup boiling water Mix cornmeal, cold water and salt. Slowly stir cornmeal mixture into the boiling water in saucepan. Cook and stir until thick. Lower heat. Cover and cook 15 minutes, stirring as needed to keep from sticking. Makes 6 servings, ½ cup each. Fried Cornmeal Mush: Put hot cornmeal mush in a loaf pan. Cool until firm. Remove mush from pan and cut into slices. Put slices of mush in heated, greased fry pan and brown on both sides. Neva Phillips Pilot Point

Crab Zekie

8 Portobello mushrooms ½ Cup vermouth ½ stick butter Enough fresh crab meat to fill each mushroom button ¾ Cup *mornay sauce 1 teaspoon minced parsley per mushroom Paprika to sprinkle on top of each mushroom Melt butter in skillet with splash of vermouth. Sauté mushrooms 2 to 3 minutes on each side. Remove and let drain on paper towel. While mushrooms are draining, sauté warm crab meat in the same butter for just a few minutes. More butter can be added if needed. Fill mushrooms with crab meat and cover with mornay sauce. *Mornay sauce 3 Tablespoons butter 2 Tablespoons flour 1 cup chicken or vegetable broth 1 cup half and half 1 egg ½ cup shredded Swiss cheese ¼ cup grated parmesan cheese Melt butter and stir in flour until smooth. Slowly stir in broth and half and half until sauce is thickened. Remove from heat. With fork or whisk beat egg slightly. Then beat in a small amount of warm sauce. Slowly pour egg mixture

back into hot sauce while stirring vigorously to prevent sauce from lumping. Add cheeses and cook over low heat, stirring constantly until thickened. Do not boil. Serve hot over crab-stuffed mushrooms. Garnish with minced parsley and sprinkle with paprika. Serves 8. Pat Cheek Denton

Depression Chili

Raw boneless rabbit and ground food chopper approximately 2 rabbits 1 onion chopped fine 2 Tablespoon chili powder 2 teaspoon cumin 1 teaspoon red pepper Salt and pepper 1 teaspoon oregano 1 clove, garlic chopped 1 can tomatoes, chopped with juice 2 cans water ¼ cup flour made into paste Sauté ground rabbit in small amount of shortening. Add spices and water. Simmer 15 to 20 minutes on medium heat. Add flour mixture, cook until thick as desired. C.G. Murray Shady Shores

Denton City Contemporary Ballet Artistic Director, Lisa Racina-Torre presents p

A Gift for Emma A Holiday Fantasy in Dance for the Whole Family!

Nov. 30, 2012 7:30 p.m. Dec. 1st, 2012 7:30 p.m. Dec. 2nd, 2012 2:00 p.m. Holiday Traditions

Dogs and Mac and Cheese

1 box Kraft original macaroni and cheese 1 pound or more wieners ½ stick of margarine ¼ cup milk 1 cup of shredded cheese Preheat oven to 400 degrees. Cook macaroni and follow directions on box using margarine, milk and package of cheese from box. Drain macaroni and set aside. While preparing Mac and cheese, roast dogs until done, about 10 minutes. Pour Mac and cheese in a large baking dish, cut up dogs in bite size pieces and spread over top. Cover with shredded cheese and put in the oven for 5 minutes. Serve warm. Makes 3-4 servings.

Peyton Smith Denton

Easy Salmon Loaf or Patties

1 can (14 ¾ honey boy pink salmon) 2 cups soft bread crumbs 1/3 cup finely minced onions ¼ cup milk 2 eggs 2 Tablespoons minced parsley 1 Tablespoon lemon juice ¼ teaspoon each salt and dill weed Dash pepper Preheat oven to 350 degrees. Drain salmon, reserving 2 Tablespoons liquid; flake. Combine all ingredients. Place in well-greased 8 ½ X 4 ¼ x 2 ½ inch loaf pan or shape into loaf on greased baking sheet. Bake for 45 minutes. Makes 4 to 6 servings. Salmon Patties: Prepare salmon mixture as above. Shape into 8 1 inch thick patties. Pan-fry on both sides in 2 Tablespoons oil or butter until golden brown. Neva Phillips Pilot Point

Easy Louisiana Boil

3 ounces Old Bay Seasoning Salt to taste 10 russet potatoes 6 ears of corn shucked and broken in half 3 (14-ounce) package smoked sausage 2 pounds shrimp, unpeeled Melted butter Cocktail sauce Fill a large pot with pasta insert, 1/3 full of water. Bring to a boil and add seasoning and salt. Cut potatoes in half and add to boiling water. Cook until nearly done (15 to 20 minutes) then add corn and boil and additional 10 minutes. Slice sausage and add to the pot cooking for another 10 minutes. Add shrimp and stir and cook until shrimp are pink. Drain liquid and serve with melted butter and cocktail sauce. Makes 10 to 12 servings.

Krum High School Performance Center 811 East McCart St. Krum, TX 76249

Call 940-383-2623 for more info

Tickets: Reserved Seating, $12 - $18 Group Rates for Sunday Matinee! Go to: www.DentonCityContemporaryBallet.org for tickets!

Special Guest, Chris Koehl

Phyllis Broomfield Aubrey

Easy Sweet n’ Sour Chicken

1 chicken fryer, cut up 1 package dry onion soup mix 10 ounces apricot preserves 1 bottle Russian dressing (Catalina works too) Place chicken in baking dish. Mix together all other ingredients and pour over chicken. Bake at 350 degrees for 75-90 minutes. Serve with rice. Can also make in the crock pot. Elaine Wittman Denton

End of Trail Beans

1 ½ pounds hamburger 1 large onion, chopped 1 garlic clove 1 (15-ounce) can lima beans 1 (15-ounce) can ranch style beans 1 (15-ounce) can white navy beans ½ cup ketchup 1 Tablespoon brown sugar 1 teaspoon salt 1 teaspoon dry mustard ¼ teaspoon black pepper 1 (15-ounce) can corn, drained Brown hamburger meat, onion and garlic. Dump all the beans and other ingredients into a large pan. Add meat mixture to beans and mix well. Cook for 1 hour. Serves 10. Rose Morris Denton

Enchilada Lasagna

1 ½ pounds ground beef 1 medium onion, chopped 1 garlic clove, minced 1 can (14.5-ounce) stewed tomatoes undrained 1 can (10-ounce) enchilada sauce 1-2 teaspoon cumin 1 egg, beaten 1 ½ cups (12-ounce) cottage cheese 3 cups (12-ounce) shredded Mexican blended cheese 8 flour tortillas cut in half 1 cup shredded cheddar cheese In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink, drain. Stir in tomatoes, enchilada sauce and cumin. Bring to boil and reduce heat and simmer uncovered for 20 minutes. In a bowl, combine egg and cottage cheese and set aside. Spread a third of the meat sauce into a greased 13x9-inch dish. Layer with half cottage cheese, tortillas, cheese blend and remaining meat sauce. Repeat layers and sprinkle with cheddar cheese. Cover and bake for 20 minutes at 350 degrees. Uncover and bake for 10 minutes. Let stand for 15 minutes. Joy Moore Sanger

French’s Crunchy Onion Chicken

1 1/3 cup French’s French Fried

Onions 1 pound boneless skinless chicken breasts 1egg, beaten Crush French Fried Onions in plastic bag. Dip chicken into egg; then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through. Tonya Myers Shady Shores

Good Ole Chicken

4 chicken quarters 1 packet Lipton’s dry onion soup mix 1 small bottle Russian dressing 8 ounce apricot jam Combine dry soup, dressing and jam. Mix well until there are no lumps. Wash chicken and pat dry, slightly overlap in baking dish. Spoon and spread 1 Teaspoon on each piece. Bake for 1 hour at 375 degrees. Nancylee Murrell Lake Dallas

Goulash

1 pound ground beef 1 can whole tomatoes 1 (7-ounce) noodles 1 medium onion 2 to 3 medium potatoes, peeled and chopped 1 cup water 1 teaspoon salt 1 teaspoon pepper 2 Tablespoon chili powder or to taste Cook meat and onions until browned. Add rest of ingredients. Cook over low to medium heat until noodles and potatoes are done. Neva Phillips

Goulash

1 bell pepper chopped 1 onion chopped 1 can Rotel tomatoes 1 can diced tomatoes 1 large can ranch style beans + 1 can of water 8 ounces shredded cheddar cheese 12 ounces to 1 pound small elbow macaroni 1 ½ pound ground sirloin Garlic salt, salt and pepper to taste Sauté peppers, onions in a skillet until tender. Add in sirloin, garlic salt, salt and pepper and cook until done. Add Rotel tomatoes, tomatoes & beans to mixture. Cook macaroni about ½ the time the directions say and add to the mixture and let cook on low heat for five minutes. You can eat it out of the pot as is or put it in an oven proof dish and top with cheddar cheese and bake until the cheese melts. Makes enough to serve six to eight people. Pat Housden Aubrey

Gramps Lirette’s Chicken with Roasted Red Peppers &

Apricot 5 pounds chicken parts 1 jar roasted red peppers Salt and pepper to taste 12 ounce can mango juice 1 jar apricot preserves 3 to 4 garlic cloves sliced thick Salt and pepper chicken and brown in large oven proof skillet with small amount of olive oil, turning once until brown but not done. With lid on pan, bake in a 350 degree oven for 45 minutes. Remove pan from oven and drain all liquid. Remove skin from chicken and add remaining ingredients over top of chicken. With lid removed, broil for 10 to 15 minutes. Serve over rice. About 8 servings Pat Cheek Denton Meatballs and Spaghetti

3 pounds ground beef 1 minced onion 1 minced bell pepper 4 cubed or torn slices bread ½ cup milk Salt and pepper 2 pounds cooked spaghetti 1 extra large jar Ragu 2 cups grated cheddar cheese Parmesan cheese Preheat 400 degrees. Mix meat, onion, pepper and bread soaked with milk, salt and pepper very well. Roll into small balls and bake until done, about 20 minutes. Drain. In large baking pan, pour spaghetti that has been mixed with Ragu, pour in meatballs. Cover with cheese and bake until cheese melts. Serve with parmesan cheese as desired. Serves 9-10. Crailyn Love Denton

Meat Loaf

2 pounds of ground beef 1 can of tomato paste 2 eggs 1 small onion, chopped 1/2 green pepper, chopped 1/2 cup celery, chopped 1 cup cracker crumbs 1/2 cup evaporated milk Salt, to taste Preheat oven to 350 degrees. Mix together well, shape in loaf and bake 1 hour or until done. Put ketchup on top, if desired. Nancy Smith Denton

Meat Loaf

1 pound hamburger 1 onion, chopped 2 eggs ½ sleeve saltines 1 teaspoon ground sage 1 teaspoon salt ½ teaspoon pepper 1 can (8-ounce) tomato sauce Mix all together except ½ can tomato sauce. Use 9x1-inch glass baking dish. Add 1/3 cup water to remaining tomato sauce and spread

on bottom of dish. Form 2 loaves with meat mixture and place in dish. Bake at 350 degrees for 1 hour. Serves 4-6. Gretchen Arrant Denton

Mexican Dish

2 pounds crumbed cooked ground beef 1-2 cans cream of mushroom soup 1 can Rotel tomatoes, chopped 1 chopped onion (optional) 1 cup milk or half and half 1 large bag of corn chips Garlic salt Pepper 1 pound grated cheddar cheese Preheat oven to 350 degrees. Cook meat with pepper and garlic salt, drain, stir in soup, Rotel, half and half and mix well. In a large baking dish pour chips. Mix meat with soup mixture and pour over chips. Cover with cheese. Bake until cheese melts. Serve hot. Serves 8. Nettie Roberts Denton

Okra and Corn Maque Choux

¼ pound smoked sausage, diced (or shrimp) ½ cup chopped onion ½ cup chopped green bell pepper 2 garlic cloves, minced 3 cups fresh corn kernels 1 cup sliced fresh okra 1 cup diced tomatoes Sauté sausage or shrimp. Cook all other ingredients and toss together and serve. Joy Moore Sanger

Pan Fried Steak & Gravy

2 packages of Beef Round Stead Unseasoned Lowry meal tenderizer Black pepper 1 cup flour 1 cup cooking oil ½ cup leftover meat oil Flour Salt and pepper 2 cans of pet milk 2 milk cans of water Cut meat in 8 pieces, tenderize with meat clever, sprinkle tenderizer and pepper and flour. Place in frying pan of hot oil, brown on each side and turn down heat. Cover and simmer about 20 minutes. Remove meat and use meat oil and stir fry enough flour to take up oil with salt and pepper. Add milk and water and cook until thick as you like it. Put together or in separate bowls and serve. Serves 4-8. Lilly Bruedigam Roanoke

Party Bologna Sandwiches

8 slices Mrs Baird’s 100% Whole Wheat Bread 4 slices bar thick Bologna Best Maid salad dressing 4 slices tomato

Holiday Traditions

Mustard, pickle relish, salt and pepper Spread the bread with salad dressing. Put meat slices on half, tomato slices on middle of meat, salt and generously pepper tomatoes and dab of mustard in the middle of tomato. On the other half, spread pickle relish. Put sandwiches together and cut in half. Good served with Fritos. Makes 4 man size, 8 lady size. Dolores Vann Denton

Paw Paw Mel’s SOS

1 pound of ground beef or sausage, crumbled Meat drippings and 4 Tablespoon oil Approximately 5 Tablespoons flour Salt and pepper 1 can evaporated milk 1 can water or 2 cups milk 4-6 slices toast or more In a large frying pan, crumble meat and stir fry until done. Do not drain, add oil and flour and stir fry until brown. Add salt and pepper, pour in milk and cook until bubbling. If too thick, add more water, ½ cup at a time. Place toast on plates and pour or spoon on top of toast. Serve hot. Serves 4-6. Drew Mosier Denton

Parmesan Crusted Chicken

½ cup Hellman’s Real Mayo ¼ cup grated parmesan cheese 4 chicken breast halves 4 teaspoon Italian seasoned bread crumbs (can also use flavored cracker crumbs) Preheat oven to 425 degrees. Combine mayo with cheese. Arrange chicken on baking sheet. Top with mayo mixture. Sprinkle with bread or cracker crumbs. Fresh salmon can be used instead of chicken. Use as main dish, salad and vegetable. Serves 4. Darlene Collins Denton

Poor Man’s BBQ

1 roast (cheapest cut, about 3 pounds) 1 can coca-cola 1 (16-ounce) bottle ketchup Put all ingredients in crock pot and cook for 6-8 hours on low. Nancelee Murrell Lake Dallas

Pork Chops with Roasted Apples and Onions

2 ½ teaspoon canola oil, divided 1 ½ cup frozen pearl onions, thawed 2 cups Gala apple wedges 1 Tablespoon butter, divided 2 teaspoons fresh thyme leaves ½ teaspoon kosher salt, divided ½ teaspoon fresh ground pepper, divided 4 (6-ounce) bone in center cut pork chops, ½ inch thick ½ cup fat free low sodium chicken broth ½ teaspoon all purpose flour 1 teaspoon cider vinegar Preheat oven to 400 degrees. Heat a large oven proof skillet over medium –high heat. Add 1 teaspoon oil to pan and swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apples and place in oven. Bake for 10 minutes or until onions and apples are tender. Stir in 2 teaspoons butter, thyme, ¼ teaspoon salt and pepper. Serve sauce with pork and apples. Heat a large skillet over medium-high heat. Sprinkle pork with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Add remaining 1 ½ teaspoon soil to pan. Swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until reduced to ½

cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture. Karen Jackson Denton

Quick and Easy Meat Loaf

2 pounds ground beef 1 cup Price Saver Old Fashioned Oats ¾ cup ketchup, divided 2 eggs slightly beaten 1 small onion, chopped ½ teaspoon pepper Preheat oven to 350 degrees. Combine ground beef, oats ½ cup ketchup, eggs, onion, pepper and 1 teaspoon salt, if desired; mix well. Press into ungreased 9x5x3inch loaf pan or shape into loaf and place in shallow baking pan. Spread remaining ½ cup ketchup over top. Bake 60 to 75 minutes. Let stand 5 to 10 minutes before slicing. Makes 8 servings. Neva Phillips Pilot Point

Quick Tacos

2 pounds ground beef 1 cup water 1 package taco seasoning mix 1 cup chopped tomatoes 1 cup chopped lettuce 1 pound grated cheddar cheese 1 small chopped onion 1 carton sour cream 1 large bag of favorite corn chips 1 large jar of favorite salsa Large bowl of avocado dip Stir fry crumbled beef about 10 minutes until done. Drain grease and return to hot stove. Put water and taco seasoning in and cook until water is gone. Set on potholder in the middle of the rest of ingredients. Open chips and let everyone self serve or put some of each on a plate. Serve with drinks. Serves 10 or so. Janie Walters Denton

Round-up Short Beef Ribs

3 Tablespoons fat 1 garlic clove, chopped

Rump Roast on Buns

Boneless rump roast Chris & Pitts hickory smoked BBQ sauce Cook boneless rump roast over night in a crock pot. Shred with hand. Add 1 or 2 cups Chris & Pitts hickory smoked BBQ sauce. Put on hamburger buns. Elaine Wittman Denton

Salmon Patties

2 large cans of salmon 2 eggs 1 cup of crushed salted saltines 1/3 cup minced onion 1 cup of cooking oil Mix salmon, eggs, saltines and onion and shape into patties. Heat cooking oil in large frying pan. On wax paper or in plate pour 1 cup crushed saltines and cover both sides of patties. Shake off excess and place in hot oil and fry uncovered about 10 to 15 minutes per side of patties. Serve hot or how you desire. Serves 7 or more. Janie Walters Denton

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3 pounds short ribs, cut up 3 medium onions, sliced ½ cup vinegar ½ teaspoon chili powder 1 cup beef broth 1/8 teaspoon pepper 1 cup ketchup 1 teaspoon curry powder 1 Tablespoon brown sugar 1 teaspoon salt ½ teaspoon dry mustard Preheat oven to 350 degrees. Heat fat in heavy skillet and add garlic and ribs. Brown well on both sides. Transfer meat and drippings to a large casserole or Dutch oven. Add onions to meat. Mix remaining ingredients and pour over meat. Cover tightly and bake for 1 ½ hours. Makes 6-8 servings. Lola Mills Denton

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Holiday Traditions

Salmon Patties

1 can salmon, small 1 egg 1 small onion, minced 1 Tablespoon dried parsley 1/8 teaspoon pepper Saltines, crushed Juice of lemon Mix ingredients with clean hands. Form into patties. Lay patties between wax paper and chill at least 30 minutes. Brown quickly in hot cooking oil. Keep warm in 200 degree oven until ready to serve. Serve with warm ketchup. Serves 4. Wanda Gibson Denton

Sesame Chicken

2 cups of water 3 Tablespoons of hoisin sauce 4 Tablespoons brown sugar 8 teaspoons soy sauce 4 teaspoons sesame oil 2 cloves garlic, minced 2 Tablespoon of cornstarch 2 Tablespoon Sesame seed 1 Tablespoon honey 1 Tablespoon sugar 1 teaspoon fresh ginger 3 boneless, skinless chicken breast cut into bite size flour pieces Preheat to 365 degrees. In a saucepan combine all ingredients but the chicken and cook on medium high heat stirring often. Cook until thick and dark brown. Flour and fry the chicken pieces in oil (365 degrees) drain chicken and put into a large bowl. Pour the sauce over the chicken and toss and cover. Serve with rice or noodles. John David Price Denton

Shrimp Fried Rice

2 bags minute steamer fried rice 2 cups frozen cooked and peeled shrimp thawed 2 cups Asian style frozen vegetables thawed 2 Tablespoon stir fry sauce or soy sauce

Prepare minute steamers according to package. In microwave safe dish combine shrimp and vegetables. Microwave on high for 2 minutes or until heated through. Stir in rice and sauce. Joy Moore Sanger

Smokey Baby Back Ribs

½ cup packed dark brown sugar Coarse salt and black pepper ¼ cup Cajun seasoning 3 Tablespoons smoked paprika 1 ½ teaspoon cayenne pepper 1 ½ teaspoon ground dry mustard 2 racks baby back pork ribs (about 2 ½ pounds total) Chipotle sauce (recipe below) Cook in oven: Preheat oven to 300 degrees. Depending on how the butcher has trimmed the ribs, there may be a tough rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away. Combine brown sugar, 1/3 cup salt, 1 teaspoon pepper, Cajun seasoning, paprika, cayenne and ground mustard. Remove half the rub for later use (store in airtight container up to a month). Working with one rack at a time, lay a large piece of parchment lined foil on a work surface, place rack on parchment and literally coat both sides with rub. Fold foil and parchment around ribs, crimping the edges together to form a packet. Place rib packets on a rimmed baking sheet and back until a knife can pierce meat with no resistance (2 to 2 ½ hours). Remove ribs from oven and heat broiler. Unwrap ribs and place on sheet and brush with chipotle sauce. Brown until sauce is bubbling and ribs are lightly charred about 5 minutes brushing with more sauce if desired. Cook on grill: Set up a grill for indirect cooking. Arrange heat source (charcoal or gas) on one side of grill and heat to medium high. Place rib packets on

cooler side of grill, standing them upright on long side. Cover grill and cook until knife can pierce meat with no resistance (about 2 ½ hours, if using charcoal add a couple handfuls of charcoal every half hour to maintain 300 degrees). Remove ribs from grill and unwrap and brush with chipotle sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, approximately 2 minutes per side brushing with more sauce if desired. Serves 6. Chipotle Sauce: 1 cup chili sauce ¼ cup chopped chipotle chilies 2 Tablespoons honey Stir together all ingredients. Lola Mills Denton

Smoot Schmidt’s Jailhouse Chili

½ pound ground beef suet (fat) 2 pounds coarse ground beef 3 garlic buds, minced 1 ½ Tablespoon paprika 3 Tablespoon chili powder 1 Tablespoon cumin seed 1 Tablespoon white pepper 1 ½ teaspoon ground dry sweet chili powder 3 cups water-heavy iron skillet Heat suet; add beef, garlic and seasoning. Cover and cook slowly for 4 hours stirring occasionally. Add water and continue cooking until slightly thickened about an hour. Serve hot with saltine crackers. Serves 6. Wanda Gibson Denton

Sonny’s Fish Fry

3 pounds Fillet catfish Salt 1 pound bag cornmeal mix Cooking oil Large deep fryer or large stock pot Paper towels

Catch fish, clean, debone and fillet. Salt each piece and roll in cornmeal mix. Heat oil until hot. Drop enough fish pieces in oil that would cover bottom of pot. Cook until golden brown or when fish floats to top. Drain on paper towels. Repeat until all fish is done. Serve hot. Serves 3 or more. Sonny Bruedigam Denton

Turkey

Allow 1 pound turkey per person. Thaw turkey before cooking in the oven. Arrange in the oven. Low temperate usually makes a juicy and moist turkey. Remove giblets from bird. Can add onion cut into 4 pieces, 1 to 2 celery sticks into the turkey before cooking. Can be basted with butter. Cooking Time for 250-350 degrees: 8-10 pounds – 2 ½ to 3 hours 12-14 pounds – 3 to 3 ¼ hours 14-18 pounds – 3 ½ to 4 ½ hours 18-20 pounds – 4 ½ hours 20-24 pounds – 4 ½ to 5 hours Check the turkey often and baste. Gravy: The giblets can be boiled in pan with small amount of chopped onion and celery. Season to your tastes. Strain the broth into a saucepan. Cook on low to medium heat. Thicken broth by adding cooking starch or flour to accommodate amount of gravy being made. Sis Walker Aubrey

Turkey Chili

½ pound ground turkey 1 onion, diced 2 garlic cloves, minced 1 bell pepper, diced 1 can (28-ounce) diced tomatoes with juice 1 can kidney beans (undrained) 1 can black beans (drained and rinsed) 1 can northern beans (undrained) 3 teaspoons chili powder 1 teaspoon ground cumin

Holiday Traditions

2 teaspoons dried oregano 1 jar chunky Mexican salsa 1 can corn (undrained) 1 can or bottle of beer (recommend dark lager or bock) Packet of Sazon Goya sin achiote (optional) Sauté turkey with onion and garlic. Add the remaining ingredients and cook for 30 minutes or so. Prepare at least 1 day in advance. Vanessa Kraatz Tokyo

Turkey Chili with Cilantro and Green Onion Pesto

Chili: 1 pound ground lean turkey 1 cup diced red onion 1 cup diced green bell pepper 1 cup diagonally sliced carrots 2 medium zucchini, quartered lengthwise and sliced ½ inch thick 1 (28-ounce) can crushed tomatoes 1 (15½-ounce) can black beans, rinsed and drained 2 cups water 1 Tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon salt Freshly ground black pepper 1 (7½-ounce) can chipotle chilies in adobo sauce 3 cups hot cooked brown rice Heat a Dutch oven over medium high heat. Crumble turkey into pan; cook, stirring to crumble, until turkey is browned. Add onion, pepper, carrots and zucchini. Cook, stirring occasionally, until onion is softened, about 8 minutes. Add tomatoes, beans, water, chili powder, cumin, oregano, salt and pepper. Remove 2 chilies and 1 teaspoon adobo sauce from can; reserve remaining chilies and sauce for another use. Mince the chilies; add minced chilies and the teaspoon adobo sauce to chill; stir to combine. Cover and bring to a simmer, reduce heat and simmer for 45 minutes. Pesto: 3 Tablespoons pistachio nuts 1 1/3 cups packed fresh cilantro ½ cup packed fresh flat leaf parsley leaves 3 green onions (white and light green parts) chopped 3 Tablespoons water 2 Tablespoon lime juice 2 Tablespoon grated Parmigianino Reggiano cheese ¼ teaspoon salt Freshly ground black pepper Place pistachios in processor and finely chop. Add cilantro, parsley and onion; pulse to coarsely chop. With motor running, add water, oil, lime juice, cheese, salt and pepper and process until blended. Makes about ¾ cup pesto. Serve chili with rice and pesto. Serves 6. Sis Walker Aubrey

Holiday Traditions

Vancamp’s Spam Ham

2 cans (15-ounce) Vancamp’s pork n’ beans 1 can spam ham 3 Tablespoon brown sugar Shake black pepper Preheat to 350 degrees. Pour pork n’ beans into baking dish. Take out pieces of bacon fat. Add brown sugar and stir. Cut small dices of spam ham & add into beans. Stir and cover the lid. Bake for 40 minutes or microwave for 6 minutes. Serves 5. Cynthia Pockrus Argyle

Veal Paprika

¼ cup tissue thin sliced onions 3 Tablespoons butter 1 pound veal cutlets, sliced ¼ inch thick, cut in ¼ pound portions 1 teaspoon salt 1/8 teaspoon pepper 1 ½ cups chicken stock ¾ cup sour cream 1 teaspoon paprika Sauté onions in butter, remove and brown cutlets that have been rolled in the seasoned flour. Add stock and onions and simmer, covered for 1 hour. Add sour cream and paprika and cook slowly until well blended. Serve with buttered fine noodles or rice. Makes 4 servings. Dolores Vann Denton

Welsh Rarebit

Cayenne 1 Tablespoon dry mustard ¼ teaspoon salt 1 teaspoon Worcestershire sauce 1 egg 1 Tablespoon butter 1 pound grated Swiss or cheddar cheese ¾ cup stale beer 1 Tablespoon beer In a saucepan or the pan of a chafing dish placed over simmering water, melt butter and add cheese. As the cheese melts, stir in ¾ stale beer. Combine 1 Tablespoon beer with cayenne pepper, dry mustard, salt and Worcestershire sauce. Stir in mixture. Add egg and stir rapidly until well combined with the cheese. Serve at once on hot buttered toast triangles. Dolores Vann Denton

White Turkey Chili

2 cans small white beans, drained 1 package ground turkey breast 2 jalapeño peppers, minced 2 green peppers, chopped 1 poblano pepper, chopped 1 large onion, chopped 4 garlic cloves, minced 2 ½ teaspoon ground cumin ¾ teaspoon ground coriander 2 cups chicken broth 3 Tablespoons fresh lime juice ¼ cup chopped cilantro ½ teaspoon salt

4 scallions, sliced Combine beans, turkey, jalapenos, green peppers, poblanos, onions, garlic, cumin, coriander and broth in cooker. Cover and cook on high for 4 hours stirring once halfway cooked. Add lime juice, cilantro and sprinkle with scallions and serve. Joy Moore Sanger

Desserts, Candy. . . Abby’s Pecan Pie

9-inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed dark brown sugar 3 eggs, slightly beaten 1/3 cup butter melted ½ teaspoon salt 1 teaspoon vanilla 1 heaping cup pecan halves Preheat oven to 350 degrees. In a large bowl, combine syrup, eggs, sugar, butter, salt, vanilla and mix well. Pour into unbaked crust. Bake until center is set. C.G. Murray Shady Shores

A.C.’s One Hour Surprise

1 large can crushed pineapple 1 can cherry pie filling 1 yellow cake mix ½ pound real butter, melted 8 ounces pecans, optional Preheat oven to 350 degrees. In a large baking dish, pour pineapple in pan and spread evenly. Pour pie filling over this and sprinkle dry cake mix over this. Pour butter over. Sprinkle pecans evenly over this cake. Bake approximately 45 minutes until knife comes out clean. Serve warm or cold. Serves 8-10. A.C. Love Denton

A.C.’s Pineapple Cake

1 large baking pan sprayed with Pam 1 box pineapple cake mix 3 eggs 1 stick melted butter 1 large can crushed pineapple in heavy syrup (optional) 2 cans pineapple rings 1 stick melted butter 1 ½ cups brown sugar Small jar of cherries Preheat oven to 350 degrees. Spray pan with Pam, set aside. Mix cake mix, 3 eggs, 1 stick butter and pineapple and juice well and set aside. In pan, pour melted butter, arrange pineapple rings crowded across pan and cover with cherries. Cover with brown sugar. Pour cake mixture over this evenly. Bake until done. Cool 15 minutes. Place larger baking pan over this one, holding tightly with pot holder and turn upside down. When cool, remove pan from cake and serve. Serves 8-10. A.C. Love Denton

Alexander’s Icicle

1 pint softened vanilla ice cream 2 Tablespoons crème and cocoa 2 Tablespoon brandy Mix ingredients in blender until smooth. Pour into chilled sherbet glasses. Serves 2. Wanda Gibson Denton

Almond Krispies

1 cup butter 1 cup brown sugar 1 cup white sugar ¾ cup almond butter 2 eggs 1 teaspoon almond extract 1 teaspoon vanilla ¼ teaspoon salt 1 teaspoon soda ½ cup almond meal 2 ¼ cups flour Preheat to 350 degrees. Cream butter and sugars. Blend in almond butter, add eggs and beat. Add vanilla, almond extract, salt and soda. Beat and add almond mea and flour. Combine. Drop rounded spoonfuls on cookie sheet and press a whole almond into top of each. Makes 75 cookies Susan Eklund Lake Dallas

Amaretto Pecan Cake

2 cups chopped pecans 6 Tablespoons butter or margarine ½ teaspoon cinnamon ½ cup sugar 1/8 cup water ¾ cup oil 1 box yellow cake mix 1 small packagd vanilla instant pudding 4 eggs, beaten ¾ cup Amaretto liquor Glaze: ½ cup sugar, ¼ cup Amaretto liquor Preheat oven to 350 degrees. Oil Bundt pan. Pour pecans in bottom of pan. Mix next 4 ingredients (butter, cinnamon, sugar, & water) in a saucepan and bring to a boil for 1 minute. Pour over pecans. Mix next 5 ingredients (oil, cake mix, pudding, eggs, & Amaretto) and pour over pecan mixture in Bundt pan. Bake for 55 minutes. Let cake cool and invert onto serving dish. Boil glaze for 2 minutes and pour over cake. Serves very well warm or cold, but probably won’t last long enough to get cold. Serves 8 to 10. Cindy Lawson Aubrey

Andy’s Chocolate Pies

2 extra large Hershey bars Tub of large chocolate Cool Whip (or any kind of Cool Whip) 2 chocolate cookie pie crusts In a large microwave safe bowl, break candy bars into pieces and melt a few minutes, stir and repeat quickly. Whip Cool Whip into candy that’s melted until smooth. Pour equally into pie crust. Chill until ready to serve. Refrigerate left-

Andy’s Gooey Cake

1 box yellow butter cake mix 1 stick of butter 2 eggs, beaten 2 (8-ounce) bars cream cheese 3 eggs 1 Tablespoon lemon flavoring 1 box (16-ounce) powdered sugar Preheat oven to 350 degrees. Mix cake mix, butter and eggs (sticky looking) and pour into large baking pan sprayed with Pam or buttered. Beat rest of ingredients until smooth. Pour over cake mixture. Bake for 35 minutes or until golden brown. Cool for at least 15 minutes, giving time for cheese mixture to slightly set. Pan should be 9x13-inch or larger. You can use any flavored of cake mix. Serves about 10. Andy Walters Denton

Andy’s Peanut Butter Cookies

3 cups flour 1 teaspoon soda 1 cup butter flavored Crisco 2 cups favorite kind of peanut butter 1 ½ cup packed brown sugar 1 ¼ cup white granulated sugar 2 eggs, beaten 1 Tablespoon vanilla flavoring 1 teaspoon butter flavoring ¼ cup sugar for tops Preheat oven to 375 degrees. Sift flour and soda, set aside. Beat Crisco and peanut butter in a large bowl until creamy. Mix sugars and beat until fluffy. Mix in eggs and flavoring. On low speed, mix in flour mixture until blended. Put spoonful of dough every 1 ½ inch apart on cookie sheet. With fork, slightly flatten tops. Bake 10-12 minutes or less. Watch closely. Cool 2 minutes before removing from pan and sprinkle top of cookies with sugar. Store tightly covered to keep from getting hard. Makes 120 small cookies or 60 large cookies.

Andy Walters Denton

Apple Dessert

1 can sliced apples or 4 to 6 sliced raw apples 1 cup sugar (or less) cinnamon as desired Topping 1 cup flour 1 cup sugar 1 stick margarine, melted 1 egg, slightly beaten Pre-heat oven to 350 degrees. Mix all topping ingredients together and drop/spread over apples. Sprinkle top with 3/4 cup chopped nuts. Bake 1 hour at 350 degrees. Nancy Smith Denton

Baby Ruth Bars

½ cup white sugar ½ cup light corn syrup 1 cup salted peanuts 6 ounces chocolate chips or Hershey kisses ½ cup brown sugar 1 cup peanut butter 6 cup corn flakes Bring sugars and corn syrup to a boil and add peanut butter, peanuts and corn flakes. Mix and pour into a 9x13-inch pan. Frost with melted chocolate chips or put Hershey kisses on top and set under broiler for a few seconds until melted. Spread and cut into squares. Makes about 18 bars. Gretchen Arrant Denton

Banana Foster

Butter almost 2 Tablespoon Brown sugar (over a cup) Banana liquor (slightly less than a cup) 4 Bananas Dash of cinnamon A little rum Put first 6 ingredients in a chafing dish. Cook a while and then flame with rum. Serve over vanilla ice cream. Flame and cook at the table

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is best. Serves 4.

Don Vann Denton

Banana Nut Bread

3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts 3 eggs, beaten 1 teaspoon cinnamon 1 cup vegetable oil 2 cups mashed bananas 2 teaspoons vanilla Sift dry ingredients. Add nuts last. Combine remaining ingredients and add to dry ingredients. Add nuts now and mix well. Spray 2-3 loaf pans (9x5) and divide mixture evenly between the pans. Bake at 350 degrees for about 55 to 60 minutes. When a toothpick comes out clean, bread is done. Invert loaves from pans and allow to cool if you can wait! If you desire, cover with a glaze and wrap and give out for Christmas. Makes 2 loaves and possibly 3. Lola Mills Denton

Banana Pudding

5 cups cold milk 2 boxes (5.1-ounce) Jell-O pudding mix, instant vanilla flavored 1 can Eagle brand milk 1 tub Cool Whip 6-8 bananas, sliced Bag of vanilla wafers Mix cold milk and 2 boxes of pudding mix about 2 minutes. Stir in milk and Cool Whip. Chill until nearly time to serve. In a very large dish, layer vanilla wafers, pudding, bananas and repeat. Serve cold and refrigerate when not in sue. Makes 10-12 servings (1 cup size) Andy Smith Denton

Banana Split Cake

2 cups finely ground vanilla wafer ½ cup melted butter 2 (8 ounce) cream cheese, soft

1 cup powdered sugar 1 cup Cool Whip 3 bananas, sliced ½ long wise 2 cups fresh strawberries, sliced 1 small can pineapple, crushed 2 cups Cool Whip ½ cup chopped nuts Preheat oven to 350 degrees. Mix melted butter with ground vanilla wafers and press in bottom of large Pyrex cake pan. Bake for 10 minutes and cool. Mix cream cheese, Cool Whip and powdered sugar until creamy. Spread on top of vanilla wafer crust. Lay bananas, long wise on top of the cream cheese mixture. Slice strawberries and lay with bananas. Mix pineapple with favorite vanilla pudding recipe & spread over. Cover with Cool Whip and store in refrigerator and sprinkle with pecans. Serve cool. Serves 12. Mary Shelton Sanger

Black Russian Cake

1 box yellow cake mix – extra moist 1 (6-ounce) box of chocolate instant pudding ½ cup sugar 1 cup Wesson oil 4 eggs ¾ cup of water ¼ cup of Kaluha ¼ cup of Vodka Preheat oven to 350 degrees. Mix in a large bowl all of the dry ingredients. In another bowl, mix all of the wet ingredients. Pour the wet ingredient into the dry ingredients bowl and beat for 4 minutes. Pour into well greased and floured Bundt pan. Bake for 50-55 minutes. Cool for 10 minutes. Invert on to a cake plate and then glaze. Glaze: Mix ¼ up Kaluha and ½ cup of powdered sugar. Drizzle over warm cake. Jean Anderson Denton

Blueberry Muffins

5 cups flour 2 cups sugar

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2 Tablespoon baking powder 1 teaspoon soda 1 teaspoon salt ½ pound butter, softened ¼ cup oil 2 eggs, beaten 1 can blueberries and juice 1 cup buttermilk or milk 1 Tablespoon vanilla or Butavan flavoring 1 Tablespoon butter flavoring Preheat oven to 400 degrees. Sift flour, sugar, baking powder, soda and salt together and set aside. Stir together butter, oil, eggs, berries and juice, milk, vanilla and butter flavoring or Butavan flavoring. Stir very well. Mix flour mixture a little at a time with berry mixture until dough hangs to spoon. Spray butter muffin tins and fill equally bout ½ or ¾ full (about 36). Bake for about 15 minutes or until light brown on edges. Serves well hot with butter. You may use some batter and cook some and store rest in the refrigerator for later. Makes approximately 36 muffins. Aaron Smith Denton

Bourbon Balls

1 Box crushed Vanilla Wafers 1 ½ cups sifted Powdered Sugar 1 ½ cup chopped walnuts and pecans 3 Tablespoon Cocoa 4-5 Tablespoon light corn syrup or honey 1/3 cup Bourbon Powdered sugar (XXX) for rolling Sift powdered sugar and cocoa together. Combine with crushed wafers and nuts. Add and mix until well-blended corn syrup (or honey) and bourbon. Mixture will be moist but not soggy. (Hint: start with about 1/3 cup of bourbon and mix and then add, as needed, until moist.) Pinch walnut-size piece from mixture and roll firmly between moistened hands to form ball, roll in XXX sugar. Store in airtight container. (Use same measuring cup that bourbon was measured in and add water.

You may need to keep dipping your fingers in here to moisten hands; that way you use up all the bourbon!) Makes 35-40 balls. Carl Hermann Denton

Bourbon Pecan Cake (Vegan)

1 ½ cups finely chopped pecan 1 cup whole wheat flour ½ cup unbleached white flour 1 teaspoon baking powder ½ teaspoon nutmeg ¼ teaspoon salt ¾ cup Earth Balance Vegan Buttery Sticks 2/3 cup brown sugar ¼ cup vegan cream, warmed 1 Tablespoon powdered egg replacer or ground flax meal 1 teaspoon vanilla extract ½ cup pure maple syrup at room temperature 1/3 cup bourbon Glaze: 2 Tablespoon pure maple syrup 2 Tablespoon bourbon 1 Tablespoon fresh lemon juice Preheat oven to 350 degrees. Begin by selecting a festive cake pan. I used a 9-inch heart-shaped pan, but Bundt and kugelkopf pan are also great options. Butter the pan and sprinkle it with ¼ - ½ cup of the chopped pecans. In a medium sized bowl, sift the flours, baking powder, nutmeg, and salt. Set aside. Warm the vegan cream, add the powdered egg replacer or flax meal, and whisk until combined. Set aside. In a separate bowl with an electric mixer, cream the Earth Balance Vegan Buttery Sticks with the brown sugar until fluffy. Slowly add the vegan cream mixture and vanilla. Mix the maple syrup and bourbon and gradually pour into the buttery mixture. Continuing to mix at a low speed, add the dry ingredients ½ cup at a time until they are all incorporated. Fold in the remaining pecans. Distribute the batter evenly in the buttered pan and bake for 35-45 minutes until golden. You can test the cake by slipping a sharp knife

into the center. If it comes out clean, the cake is done. While the cake is cooling in the pan for about 20 minutes, mix the glaze by heating the bourbon, maple syrup, and lemon juice. Place the cake onto a serving dish and brush or spoon all of the glaze onto the cake. Serve warm, with a dusting of powdered sugar for a snowy appearance. If saving for later, wrap snugly with plastic wrap. The cake will keep for up to a week stored in the fridge. Lily Sloan

1 teaspoon black walnut extract 1 teaspoon vanilla extract (1 ½ teaspoon Cinnamon instead) In large sized mixing bowl blend together all ingredients. Turn mixture into pie shell. Bake in 375 degree. (moderate) oven until sharp bladed knife inserted near center comes out clean, for about 50 to 55 minutes. Cool refrigerate at least 1 hour. Elois Brown Shady Shores

Brown’s Banana Pudding (‘In Memory of Gene Brown’)

1 cup brown sugar, packed ½ cup shortening 1 egg ½ cup hot water 1 teaspoon instant coffee powder 1 ½ cups sifted flour 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt ½ teaspoon cinnamon 1 (6-ounce) butterscotch chips ½ cup walnuts Preheat oven to 350 degrees. Combine brown sugar, shortening and egg and beat until creamy. Mix hot water and coffee powder and blend unto creamed mixture. Sift together flour, baking powder, soda, salt and cinnamon. Gradually stir into creamed mixture. Add butterscotch pieces and nuts and mix. Spread batter in greased and floured 13x9-inch pan. Cool and cut into 3x1 ½-inch bars. Elaine Wittman Denton

2 large boxes of vanilla instant pudding 3 cups of milk 1 can of Eagle Brand Milk 1 carton of Cool Whip 1 box of mini vanilla wafers 6-8 banana slices Mix instant pudding with milk. Let it set for 5 minutes. Add Eagle Brand milk, stir add wafers and banana slices, stir again then stir in Cool Whip. Refrigerate until ready to serve and ENJOY.

Buttermilk Pie

3 cups butter milk ½ cup flour 3 cup sugar 2 teaspoon vanilla Mix flour and sugar. Add milk and vanilla. Pour into unbaked pie crust. Dot with butter and sprinkle with nutmeg. Bake until brown at 350 degrees. Nancylee Murrell Lake Dallas

Butternut Squash Pie

1 unbaked 9-inch pie shell 2 cups cooked butternut squash 15 ounces can Eagle Brand Sweetened Condensed Milk 1 egg ½ teaspoon salt ½ teaspoon nutmeg ½ teaspoon ginger ¾ teaspoon cinnamon

Butterscotch Coffee Bars

Butterscotch Dessert

1st layer: 1 cup flour 1 stick margarine ¼ cup nuts, chopped finely Mix and put into 9x13 pan. Bake for 15 minutes at 350 degrees. 2nd layer: 1 cup Cool Whip 1 cup confectioner’s sugar 8 ounces cream cheese Combine and spread on first layer and refrigerate.

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3rd layer: 2 packages instant butterscotch pudding 2 cups milk Beat for 2 minutes and let set for a few minutes. Spread on 2nd layer and use remaining Cool Whip and nuts on top. Refrigerate overnight. Martha Williams Denton

Cherry Salad

1 can cherry pie filling 1 can crushed pineapples (drained) 1 can Eagle Brand Milk 1 cup pecans 1 medium Cool Whip 1 or 2 cups of miniature marshmallows (optional) ½ cup of coconut (optional) Mix all together. Talyn Brown Shady Shores

Cake Balls

Bake a cake mix by package directions. Cool cake well and when it is cooled, crumble it into fine pieces. Mix well with ¾ can of frosting. Roll into bite size balls and chill for a few hours. Melt candy coating and dip balls into the coating. Place on waxed paper until coating is set. Store in airtight containers and refrigerate if keeping for a while. Choose a cake mix, frosting and candy coating of your choice. Lola Mills Denton

Candy Bar Brownies

1 family size brownie mix 2 large symphony bars with almonds and toffee chips (4) 4-ounce each Preheat to 350 degrees. Mix brownies according to box directions and pour half of the mixture into an 8x8-inch greased pan. Put both candy bars on top of batter and cover with remaining mix. Bake for 28 to 30 minutes and let cool completely. Cut into squares. Makes about 16 squares. Vena Barton Denton

Candy Bar Cookies

1 cup butter 1 cup creamy peanut butter 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 cup sugar 1 cup brown sugar, packed 3 cups flour 1 teaspoon baking powder 60 miniature snickers Preheat oven to 350 degrees. Mix all ingredients and take small amount and cover the snicker with dough. Completely bake for 10-12 minutes, cool and serve. Wuanita Griffin Krum

Cheesecake Brownies

1 package fudge brownie mix (13x9-inch pan) 2 packages (3-ounce) cream cheese,

softened 6 Tablespoon butter, softened 2 Tablespoons flour ½ cup sugar 1 teaspoon vanilla 2 eggs, lightly beaten 1 can chocolate frosting Prepare brownie mix batter; spread 2 cups into greased dish. In another bowl, beat cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs and beat on low speed until combined. Spread evenly over brownie batter. Top with remaining batter. Cut through batter with a knife to swirl. Bake at 350 degrees for 38-32 minutes or until a toothpick inserts near the center and comes out clean. Spread frosting over brownies. Joy Moore Sanger

Cheese Danish

2 (8-ounce) pkg. crescent rolls 2 (8-ounce) pkg. cream cheese ½ cup sugar 2 teaspoon vanilla 1 egg, beaten Preheat oven to 350 degrees. Roll out 1 package. of rolls into buttered 9x13-inch pan. Mix together cheese, sugar and vanilla. Spread mixture over roll. Roll out 2nd pkg. of rolls over mixture, seal edges and brush beaten egg over top. (May have to cover with foil to prevent over browning.) Elaine Wittman Denton

Cherry Fluff

1 ¼ cups flour ½ cup brown sugar 1 stick margarine ¼ teaspoon salt 1 (8-ounce) cream cheese ½ cup sugar 16 ounces Cool Whip 1 can pie ready cherries Mix flour, brown sugar, margarine and salt. Cook on top of stove stirring constantly until golden brown. Put crumb mixture in bottom of pan saving ½ cup for top. Cream cheese and sugar and fold into Cool Whip. Cover crumb mixture with 2/3 cream mixture. Spoon cherries over mixture and add remaining cream mixture. Sprinkle with ½ cup crumbs on top. Martha Williams Denton

Chex Pumpkin Pie Crunch

¼ cup brown sugar 1 Tablespoon pumpkin pie spices ¼ cup butter 2 teaspoon vanilla 2 cups cinnamon chex cereal 2 cups wheat chex cereal 2 cups honey nut chex cereal 8 ounces pecan Mix brown sugar and pumpkin pie spice and set aside. Microwave butter until melted. Stir in vanilla. Mix all cereals and pecans. Pour butter mixture over cereal mixture stirring until well mixed. Add sugar

and spice mixture. Stir until coated. Microwave uncovered on high for 5 minutes or until mixture begins to brown. Stir every minute. Spread on wax paper or a cookie sheet to cool. Store in air tight container. Joy Moore Sanger

Chocolate Chip Pie

1 cup sugar ½ cup butter 2 eggs 1 teaspoon vanilla ½ cup flour 1 cup chocolate chips 1 cup pecans, chopped (or walnuts) 1 unbaked pie shell Preheat oven to 350 degrees. Cream butter and sugar together in a large bowl. Add eggs and vanilla and mix well. Stir in ½ cup flour. Add chocolate chips and pecans. Mix thoroughly. Spoon into unbaked pie shell. Bake for an hour and cool. Cut into 8 slices. Kathleen Patrick Denton

Chocolate Chunk Cherry Biscotti

½ cup dried cherries 2 cups flour ¼ teaspoon salt ½ cup unsalted butter 2 large eggs 1 teaspoon baking powder 1/8 teaspoon nutmeg ¾ cup sugar 4 ounces chopped bittersweet chocolate Preheat oven to 350 degrees. Line baking sheet with parchment paper. Put cherries in a bowl and sprinkle with kirsch or water. Sift flour, baking powder, salt and nutmeg. Beat butter until creamy then add sugar until pale. Whisk eggs together in a small bowl. With mixer running, add eggs in a thin stream. Add flour mixture and then chocolate and cherries. Turn dough onto a lightly floured work surface, divide in half and shape each piece into a log about 9 inches long and 2 inches wide. Put logs onto a baking sheet and bake until lightly browned and firm, about 25 minutes. Remove logs from oven and lower oven temperature to 325 degrees. Cool logs for 30 minutes. Cut each log into ½-inch diagonal slices and put cookies on two baking sheets and bake until lightly brown, 10 to 15 minutes. When cool, store in an airtight container. Neva Phillips Pilot Point

Chocolate Gingercake

¼ cup shortening or butter 1/3 cup sugar 1 egg, well beaten ½ cup light molasses 1- ¼ cups all purpose flour 1 teaspoon baking soda ¼ teaspoon salt ½ teaspoon nutmeg 1 teaspoon ginger ½ cup ground chocolate (cocoa powder)

½ cup hot water Preheat oven to 400 degrees. Cream shortening (or butter) and sugar until fluffy. Add egg and molasses and beat until smooth. Mix in separate bowl flour, soda, salt, nutmeg, ginger and chocolate. Add dry mixture to creamed mixture, alternately with water. Beat 1 minute or until smooth. Pour into greased and floured 8-inch square pan. Bake for 20 minutes. Serve cake warm or cool and top with whipped cream, if desired. Serves 8. It looks like chocolate cake, but has the spiciness of gingerbread. Stays moist and fresh a long time. Janice Gilbert Denton

Chocolate Meringue Cream Pie

1 ½ cups sugar 1/3 cornstarch ½ teaspoon salt 3 cups whole milk 4 egg yolks 2 Tablespoon vanilla extract 4 egg whites ¼ teaspoon cream of tartar 6 Tablespoon sugar ½ teaspoon vanilla extract Stir together sugar, cornstarch, salt in a saucepan. Blend milk and egg yolks; stir gradually into sugar mixture. Cook medium heat; stir constantly until mixture thickens. Boil and stir one minute. Blend in butter and vanilla. Pour into baked pie shell. Beat whites, cream of tartar until foamy. Beat in sugar 1 Tablespoon at a time until stiff. Brown pie with meringue topping in hot oven. Serves 8. Wanda Gibson Denton

Chocolate Mousse Cheesecake

28 Lonna Doone shortbread cookies finely crushed ¾ cups plus 1 Tablespoon sugar, divided ¼ cup butter, melted 5 ounces Bakers white chocolate divided 3 (8-ounce) packages cream cheese, softened 2 teaspoon vanilla divided 3 eggs 1 (8-ounce) tub Philadelphia Indulgence milk chocolate 2 cups Cool Whip whipped topping 1 cup fresh raspberries Preheat oven to 325 degrees. Mix cookie crumbs, 1 Tablespoon sugar and butter and press in 9 inch pan. Bake for 10 minutes. Melt 4 ounces of white chocolate as directed on package. Beat cream cheese, sugar and vanilla until blended. Add melted white chocolate. Mix well and add eggs until blended. Pour over crust and bake 50-55 minutes until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing. Refrigerate 4 hours. Shave remaining white chocolate into curls. Spoon indulgence into medium bowl and stir until creamy. Add Cool Whip and whisk

Holiday Traditions

until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries. Joy Moore Sanger

Chocolate Square Coffee Cake

1 box chocolate cake mix 1 stick margarine 4 eggs 12 ounces softened cream cheese 1 pound box powdered sugar Melt margarine. In large bowl, beat cake mix, 2 eggs and melted butter. The batter will be thick. In a separate bowl, mix 2 eggs, cream cheese and powdered sugar. Pour 1st mixture into an 8x8-inch cake pan and cover with 2nd mixture. Cook at 350 degrees for 35-40 minutes. Remove and cool. It will look like the cake has fallen but will be delicious. You can use pineapple, strawberry, or any cake mix. All are delicious. Serves 9. Gretchen Arrant Denton

Christmas Snowballs

1 cup salted butter, softened (no substitutes) ¼ cup powdered or granulated sugar 2 cups flour, sifted 1 cup finely chopped pecans 1 teaspoon pure vanilla Candied red and/or green cherries, cut in half or used whole Powdered sugar (for coating cookies after baking) Preheat oven to 325 degrees. Cream butter and sugar together with an electric mixer until fluffy. Add flour, nuts and vanilla. Mix by hand until just combined. Don’t over mix. Take a walnut size piece of dough, I use a #50 scoop but you can make them smaller because they do puff up but they don’t spread. Roll the dough in a ball; make an impression with your finger, place a cherry in the center and form the dough around the cherry, taking care to cover the cherry completely. Bake on a nonstick cookie sheet or line one with parchment paper. Bake for about

35 minutes. They need to be golden brown and firm to the touch. As soon as they come out of the oven, roll them in powdered sugar. Makes about 2 dozen depending on size. Karen Carter Denton

Coconut Caramels

1 teaspoon butter 24 caramels ¾ cup plus 2 Tablespoon flaked coconut dividend ½ cup white baking chips ½ cup salted peanuts Grease 8x4-inch loaf pan. In microwave safe bowl, combine caramels, ¾ cup of coconut flakes, baking chips and peanuts. Microwave for 1 minute, stir and cook 30-60 seconds longer until caramel is melted. Stir to combine. Press into greased pan and sprinkle with remaining coconut. Cool and cut in 1-inch squares. Joy Moore Sanger

Comet’s White Chocolate Crunch

7 cups mini pretzels 5 cups doughnut-shaped oat cereal (cheerios) 5 cups bite-size crispy corn cereal squares(chex) 12 ounce can peanuts 12.60-ounce package plain M&M’s 2 (12-ounce) packages white chocolate chips 3 Tablespoons oil Combine the first 5 ingredients in a large bowl; set aside. Melt chocolate chips with the oil in a double boiler; stir often until smooth. Pour over cereal mixture; mix well. Spread mixture equally onto 3 wax paper lined baking sheets. Allow to cool. Break into bite size pieces. Makes 6-1/4 quarts. Store in an airtight container. Karen Carter Denton

Cranberry Pie

2 unbaked refrigerated pie crusts

1 cup sugar 1 Tablespoon flour 2 teaspoons vanilla extract 2 ½ cups fresh cranberries Preheat oven to 350 degrees. Place 1 crust in the bottom of a 9-inch pie plate. In a small bowl, mix sugar and flour. Add vanilla; stir until it is distributed evenly. Pour cranberries into crust. Sprinkle sugar mixture evenly over the fruit. Place second pie crust over fruit, folding the edge of the second crust over the edge of the first. Crimp edges together. Cut a few 1/2-inch slits in crust to vent. Bake pie in the middle of oven until top crust is light golden brown, about 35 to 40 minutes. Let pie cool. Serve with vanilla ice cream. Janell Trachta Aubrey

Creamy Fudge Candy

5 Tablespoons cocoa 2 cups sugar ¼ cup light Karo syrup ½ cup milk 2 Tablespoon butter 1 teaspoon vanilla ½ cup chopped nuts (or chopped marshmallows) Combine cocoa, sugar, syrup and milk. Cook over low fire until mixture reaches soft ball stage (238 degrees). Remove from fire and add butter and vanilla. Then add a handful of marshmallows. Allow candy to cool to body temperature. Add nuts or marshmallows and beat candy until it loses its gloss. Pour into a pan that has been greased with butter. Allow fudge to set and cut into squares and store in air tight container. Makes 24 one-inch squares. Vonda Hawk Denton

Date Loaf Candy

3 cups sugar 1 cup milk 1 cup pitted dates 1 cup nuts 1 teaspoon vanilla

1 Tablespoon butter Put sugar and milk in a saucepan on the stove and let it come to a boil. Add dates. Boil until it will form a soft ball when it is tested in cold water. Take off the stove and add nuts, flavoring and a bit of butter. Beat hard. Roll in oiled paper and stand until cool. Slice and cut into ½-inch rounds. Vonda Hawk Denton

Dirt Cake

1 (16-ounce) package Oreo cookies 1 (8-ounce) package cream cheese ½ cup margarine 1 cup powdered sugar 1 teaspoon vanilla 2 (3 ½-ounce) package instant pudding (1 each vanilla and 1 each chocolate) 3 cups milk 1 (12-ounce) carton Cool Whip Put all cookies into blender and crush until resembles dirt. Place 1 cup crumbs in bottom of flower pot and set aside. Cream cheese, margarine, sugar and vanilla and set aside. Combine pudding mix and milk. Fold in Cool Whip. Gently fold cheese and pudding mix together. Pour into flower pot over cookies crumbs. Top with remaining cookie crumbs. Cover with foil and refrigerate. Ruth Cheatham

Easy Caramels

1 cup butter 2 ¼ cups brown sugar Dash salt 1 cup light corn syrup 1 (15-ounce) can eagle brand milk 1 teaspoon vanilla Melt butter in heavy 3 quart sauce pan. Add brown sugar, salt and stir until thoroughly combined. Blend in corn syrup. Gradually add milk stirring constantly over medium heat until candy reaches firm ball stage (270 degrees, about 15 minutes). Remove from heat and stir in vanilla. Pour into a buttered 9x9x2-inch pan. Cool thoroughly. Cut into 2-inch

Holiday Traditions

squares and wrap in saran wrap or wax paper. Rita Neville Corinth

Éclair Pudding

1 (3.4-ounce ) vanilla instant pudding 2 cups cold milk 1 ( 8-ounce ) Cool Whip 15 graham crackers ¾ cup canned chocolate frosting Prepare pudding to package directions with milk. Fold in 1 ½ cups of Cool Whip, stir until thickened. Line bottom of 8x8-inch dish with a layer of crackers, cut to fit. Spread with ½ of pudding mixture, covering completely. Top with another layer of crackers, then remaining pudding. Cover with final layer of crackers. Scrape frosting into a bowl. Heat in microwave until soft and spreadable. Spread on crackers evenly. Refrigerate several hours. Garnish with remaining Cool Whip if desired. Serves 8. Margaret Pena Denton

Fresh Apple Bundt Cake

3 cups flour 2 cups sugar ½ teaspoon salt ½ teaspoon soda 2 cups chopped pecans 1 ½ cups melted real butter 1 teaspoon vanilla 2 cups peeled chopped apples 3 beaten eggs 1 Tablespoon cinnamon ½ teaspoon nutmeg ½ teaspoon cloves Preheat oven to 350 degrees. Sift all dry ingredients together then add everything else and mix well. Pour into well buttered and floured Bundt or tube pan and bake for 1 ½ hours. Place serving dish over pan and turn over on cabinet to cool, 5-10 minutes. Remove pan and cool. Serve as desired. Makes 12-16 servings. Lilly Bruedigam Roanoke

Friendship Cake

Fruit Portion 20 ounces sliced peaches 20 ounces crushed pineapple 29 ounces fruit cocktail 10 ounces maraschino cherries 1 ½ cup sugar from a friend Combine sugar and peaches cut small. Put into a gallon glass jar with lid. Stir daily for 10 days. Then add 2 ½ cups sugar, crushed pineapple with juice. Stir well daily for 10 days; add cherries and juice and 2 ½ cups sugar keeping lid always on jar. At the end of 30 days strain fruit from juice and separate fruit into 4 portions and juice into 1 ½ cups portions. Keep 1 portion for yourself and give a copy of recipe to a friend with the juice. Cake Portion 1 yellow cake mix 4 eggs 1 ½ cups fruit 2/3 cup oil 1 cup pecans, chopped 1 box pineapple or coconut instant pudding mix Mix all but fruit and nuts with mixer then fold fruit and nuts by hand. Bake in tube or Bundt cake pan for 50 minutes. C.G. Murray Shady Shores

Fruit Cocktail Cake

1 ½ cups sugar 2 cups flour 2 teaspoon soda ¼ teaspoon salt 1 large can of fruit cocktail 2 eggs ½ cup brown sugar ½ cups favorite nuts ¾ cups sugar 1 stick real butter 1 small can pet milk 1 Tablespoon vanilla Preheat oven to 350 degrees. Mix first 6 ingredients together and pour into large baking pan. Top with brown sugar and nuts. Bake for 40 minutes. Boil all other ingredients for one minute and pour over hot cake for icing. Serve hot or cold.

Makes 12 or more servings. Lilly Bruedigam Roanoke

Fruit Cookies

2 cups of brown sugar 2 eggs 1/2 cup dark molasses 1 Tablespoon cinnamon 1/2 teaspoon vanilla 4 teaspoons baking soda 1/2 package of chopped dates 5 - 6 cups of flour (five for a chewier cookie) 1 cup shortening ½ cup sour milk ½ cup syrup (dark or light) 1 Tablespoon nutmeg ½ teaspoon salt ½ package raisins 1 cup chopped pecans (or more if desired) Optional - thin powdered sugar icing Mix all ingredients, reserving flour as last step. It’s easier to mix in the flour if you do it one cup at a time, as the dough gets stiffer with each cup. Chill overnight or refrigerate for several hours before baking. Drop by teaspoon on greased cookie sheet and bake at 350 degrees for about 10-13 minutes, or until done. While the cookies are still warm, drizzle a little of the icing on top (optional). (Makes 5-6 dozen cookies, but can easily be halved if so desired). This is a large recipe, and I usually have to bake another batch or two. They’re great for neighbor gifts, too. Darla Holland Denton

Fruitcake Cookies

1 cup melted butter 1 cup brown sugar 3 eggs 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ cup milk 6 slices candied pineapple 1 cup red candied cherries 1 cup green candied cherries 2 cups chopped dates (1) 15-ounce package white raisins

7 cups chopped pecans Preheat oven to 300 degrees. Combine butter and sugar, mixing well. Add eggs and beat well. Combine dry ingredients and add to butter mixture, alternating with milk, mixing well after each addition. Stir in fruit and nuts and mix well. Drop dough by heaping teaspoons onto well-greased cookie sheets. Bake 20 minutes. Yields 16 dozen cookies. Shirley Haisler Sanger

Fudge

1 (12 ounce) can evaporated milk 4 ½ cups sugar 1 stick butter 3 (6 ounce each) small bags chocolate chips 1 large package of mini marshmallows 1 teaspoon vanilla I cup broken pecans Spread bottom and sides of two throw away cookies sheets with butter. Boil evaporated milk, sugar and butter for 7 minutes, stirring constantly in a large pan. Remove from burner. Stir in the chocolate chips, mini marshmallows, vanilla and broken pecans. It will start to get firm quickly. Pour over immediately onto the buttered cookie sheets. Spread evenly. While the fudge is still a little soft it can be cut into squares with a pizza cutter or very sharp knife. Serving depends on size of squares. It is best and easier if two people make this together. Maureen Wilcox Aubrey

Fudge Sauce

½ cup butter 2 ¼ cup confectioners’ sugar 2/3 cup evaporated milk 6 squares bitter chocolate Mix butter and sugar in top of double boiler; add evaporated milk and chocolate and cook over hot water for 30 minutes. Do not stir while cooking. Remove from heat and beat. Store in fridge and reheat as needed. For thinner sauce, add

Holiday Traditions

cream. Not water.

Dolores Vann Denton

German Chocolate Upside Down Cake

1 cup flaked coconut 1 cup pecans, chopped 1 (18.25-ounce) package German chocolate cake mix 3 large eggs 1 ¼ cup water ¼ cup vegetable oil 1 package (8-ounce) cream cheese ½ cup butter or margarine 1 pound powdered sugar Preheat oven to 350 degrees. Grease a 13x9x2-inch pan. Line with wax paper and grease the paper. Sprinkle coconut and pecans in the bottom of the pan and set aside. Combine cake mix, eggs, water and oil in a large bowl. Mix according to package directions. Spoon batter over coconut and pecans. Combine cream cheese and butter in sauce pan and cook over low heat, stirring often until butter melts and mixture is smooth. Stir in powdered sugar. Spoon over batter and bake 40-45 minutes. Cool 10 minutes and invert onto plate. Serves 15. Rose Morris Denton

Grandma’s French (Pizelle) Cookies

6 cups flour 1 ½ cups white sugar 2 cups brown sugar 6 eggs 1 lb. butter 1 Tablespoon vanilla 1 Tablespoon butter flavoring Cream butter and sugar together. Add eggs one at a time. Add vanilla and butter flavoring. Add flour a little at a time. I do this with my KitchenAid heavy duty mixer. Use lard or Pam on the pizelle iron to keep them from sticking. Cook, let set, and serve. This recipe makes a few dozen. Maggie Fuhrmann Denton

Green Tomato Pie

Pastry for 9-inch pie (2-crust) Wash and cut into pieces (not slices) enough green tomatoes to make 3 cups (Do not peel). Cover with boiling water and let stand 5 minutes. Drain well. Stir together: 1 cup sugar 2 ½ Tablespoons flour ¼ teaspoon salt ¼ teaspoon cinnamon ¼ teaspoon nutmeg Juice of ½ lemon with 1 Tablespoon water Pre-heat oven to 425 degrees. Fill lined pie plate with tomatoes. Cover with sugar mixture. Dot with butter or margarine. Pour lemon juice mixture over top. Moisten crust edge and put on top crust or lattice strips. Bake 10 minutes at 425 degrees.

Holiday Traditions

Reduce heat to 375 degrees and bake approximately 45 minutes. Nancy Smith Denton

Halloween Chex Mix

3 (24-ounce) packages white chocolate baking bars, coarsely chopped 4 cups Corn Chex or Rice Chex cereal 2 cups bite size pretzel bites ½ cup raisins 1 cup candy corn ¾ cup Betty Crocker orange and black candy decors In a large microwaveable bowl, microwave chopped baking bars uncovered on high 1 ½ to 2 ½ minutes, stirring every 30 seconds, until melted and smooth. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors. Spread on waxed paper or foil until cooled and chocolate is set. Break into chunks. Store loosely covered. Sis Walker Aubrey

Holiday Crunch

16-ounce jar of roasted peanuts 10-ounce bag of pretzel sticks 3 cups of peanut butter captain crunch cereal 24-ounce bag white almond bark Mix peanuts, pretzels and cereal together in large container. Melt the almond bark and pour over mixture. Spread out flat on wax or parchment paper to set for approximately 30 minutes. Break into pieces and enjoy. Lisa Schmidt Denton

Hummingbird Cake

3 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon cinnamon 3 eggs, beaten 8 ounce crushed pineapple in heavy syrup, not drained 2 packed cups chopped ripe bananas (about 5 medium bananas) 1 ½ cups vegetable oil 1 ½ teaspoon vanilla extract 1 cup chopped pecans 1 teaspoon baking soda Preheat oven to 350 degrees. Combine flour, sugar, salt & cinnamon. Add eggs and oil and stir until moist. Do NOT use mixer. Stir in remaining ingredients. Divide into 3 greased and floured cake pans. Bake for 25 to 30 minutes. Frosting: 1 (8-ounce) cream cheese, softened 1 stick soft margarine 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract 1 cup chopped pecans Combine cream cheese and margarine with mixer, add powder sugar, beat until fluffy then add vanilla extract. Spread frosting then sprinkle with pecans between each layer and on top. Do not frost the sides. Makes 10 to 12 servings.

Maureen Wilcox Aubrey

Janai’s Peanut Butter Drop Cookies

2 cups sugar 1 stick butter 3 Tablespoons cocoa 3 cups uncooked oatmeal 1 teaspoon vanilla ½ cup peanut butter ½ cup milk 1 can flaked coconut 1 cup chopped pecans Preheat oven to 375 degrees. Melt butter, add sugar, cocoa, milk and boil 2 ½ to 3 minutes. Remove from stove. Add vanilla and peanut butter. Mix well. Add remaining ingredients mixing well and drop by Tablespoon on wax paper. Chill. Serve at room temperature. Serves 8-12. Wanda Gibson Denton

Lattice Pineapple Pie

¼ cup shortening 1 ¼ cups all purpose flour ½ cup corn starch 1 teaspoon grated lemon peel Preheat oven to 350 degrees. Cream butter, shortening and sugar until light and fluffy. Beat in lemon juice. Combine flour, cornstarch and lemon peel and gradually add to creamed mixture and mix well. Shape into 1 ½ inch roll, wrap in plastic wrap and refrigerate until firm. Cut into ¼ inch slices and bake on ungreased baking sheet for 8-10 minutes. Yields about 3 dozen. Frosting: 1 teaspoon lemon juice ¼ cup butter softened 1 cup confectioners’ sugar Combine all ingredients and beat until smooth. Spread on cooled cookies. Let stand until set & store in airtight container. Dana Gandy Denton

Lemon Loaf

1 can (20-ounce) Dole crushed pineapple, undrained ½ cup sugar 2 Tablespoon cornstarch ¼ tablespoon salt (optional) 1 Tablespoon margarine 1 Tablespoon lemon juice Pastry for 9-inch double crust pie Combine pineapple, sugar, cornstarch and salt in saucepan. Cook, stirring until thickened and clear. Stir in margarine and lemon juice. Cool slightly. Pour filling into uncooked bottom crust. Cut remaining pastry into 1 inch strips. Weave strips crosswise over pie to make top. Fold ends under bottom crust and crimp edge. Bake at 400 degrees for 25 to 28 minutes or until done. Serves 8. Lola Mills Denton

½ cup margarine or sweet butter 1 cup sugar 2 eggs ½ cup milk Grated rind of 1 lemon 1 ½ cups flour 1 teaspoon baking powder ½ cup chopped walnuts (optional) Juice of 1 lemon ½ cup sugar Cream butter, sugar and eggs and add lemon rind. Sift baking powder and flour and add alternately with milk. Add walnuts. Bake at 350 degrees for one hour in a greased loaf pan. Baste while warm with juice of one lemon and add sugar in two applications. Let cool and wrap. Elaine Wittman Denton

Lemon Chess Pie

1 pkg lemon cake mix 1 (4 ½-ounce) container frozen Cool Whip, thawed 1 egg, beaten 1 ½ teaspoon lemon juice 1 teaspoon grated lemon peel ½ cup confectioner’s sugar, sifted Preheat oven to 350 degrees. In a large mixing bowl, combine dry cake mix, whipped topping, egg, juice and peel and stir to mix well. But do not over mix. Drop dough by teaspoonfuls into sugar, turning to coat well. Place balls 1 ½ inch apart on well greased baking sheets. Bake for 12 minutes or until done. Remove from baking sheets immediately and let cool on wire rack. Makes 4 dozen Vonda Hawk Denton

Lemon Cookies with Lemon Frosting

1-2 cups roasted chopped pecans 1 pound chopped dates 1 cup coconut ½ - 1 cup chopped candied cherries 1 can Eagle brand milk or any brand of sweetened condensed milk 1 loaf pan lined with foil and buttered

1/3 cup butter 2 cups sugar 4 eggs, beaten 1 Tablespoon flour 1 Tablespoon corn meal ¼ cup milk ¼ cup lemon juice 1 teaspoon lemon flavoring 1 9-inch pie crust or 2 small pie crusts Preheat oven to 350 degrees. Cream butter and sugar. Cream in eggs. Add flour and corn meal, mix in milk, lemon juice and flavoring. Pour into pie shell or shells. Bake about 45 minutes. Will set firmer when cooled. Put knife in middle and comes out clean if done. Serve warm or cold. Serves 6-8. Janie Walters Denton

Cookies: ½ cup butter – softened 3 Tablespoons of sugar 2 teaspoons lemon juice

Luscious Lemon Drops

Maw’s Christmas Candy

or 8-inch square pan Preheat oven to 350 degrees. Line pan with foil and butter well. In mixing bowl (large) stir all ingredients well and scrape milk can. Stir remaining contents into mixture. Pat mixture evenly in pan and bake 20-25 minutes. Cool and store in plastic bag in ice box. Serves 10-12. Jr. Bruedigam Denton

until melted. Heat may be turned to medium. Bring to a boil and stir for 4 minutes. Remove from heat. Stir in chips until melted. Add vanilla and nuts. Pour into 9x13x2-inch buttered pan. Cool in refrigerator. Cover after cooled and cut into pieces and wrap each in plastic wrap. Serves 20. Karen Jackson Denton

Marbled Chocolate Fudge

2 Pillsbury crescent roll dough 2 Tablespoons butter ½ cup sugar ¼ cup chopped pecans Cinnamon Preheat oven to 350 degrees. Separate crescent roll dough into 16 triangles. Spread triangles with butter. Combine sugar; chopped pecans and 1 to 2 teaspoons of cinnamon. Sprinkle topping over triangles. Roll up each triangle starting at wide end. Place roll point side down in greased 9x5-inch loaf pan making 2 layers of 8 rolls each. Topping: ¼ cup confectioner’s sugar 2 Tablespoon butter 2 Tablespoon honey 1 teaspoon vanilla extract ¼ cup pecan halves In a saucepan combine confectioner’s sugar, butter, honey and vanilla extract. Bring to a boil stirring constantly. Stir in pecan halves. Cool slightly. Pour over bread. Serves 16 Maureen Wilcox Aubrey

3 cups (18 ounce) semi-sweet chocolate chips 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk Dash of salt 1 ½ teaspoon vanilla extract 1 (10 ounce) package deluxe white baking pieces, coarsely chopped Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in vanilla and chopped white baking pieces. Stir just until blended. Line an 8 or 9-inch square pan with waxed paper. Spread fudge mixture evenly into pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator. Microwave Method: In 1-quart glass measure, combine chocolate chips with sweetened condensed milk. Cook on High (100% power) 3 minutes; stir until smooth. Stir in remaining ingredients. Proceed as above. Makes 2 ½ pounds. James (J.D.) Myers Shady Shores

Marshmallow Fudge

1 can (12-ounce) milk 4 ½ cups sugar 8 ounce marshmallows ½ cup oleo (margarine) 3 cups chocolate chips 1 teaspoon vanilla 2 cups chopped nuts (pecan or walnut) Combine canned milk and sugar in a 4-quart pan. Add marshmallows and butter. Cook over low heat

Monkey Bread

Mother’s Cocoa Fudge

2/3 cup Hershey cocoa 3 cups sugar 1/8 teaspoon salt 1 ½ cup whole milk 1 teaspoon vanilla ¼ cup butter Mix dry ingredients, add milk and stir until boiling. Boil 10-15 minutes until soft ball stage. Remove from heat, cool and add butter. Beat until gloss is gone. Pour into buttered 8-inch square pan. When cool, cut into 1-inch squares. Keep at room

temp and do not refrigerate. Wanda Gibson Denton

Nana’s Sopapilla Cheesecake

2 can crescent rolls 3 (8-ounce) packages cream cheese 1 cup sugar 1 teaspoon vanilla ¼ cup melted butter Cinnamon & sugar mix Preheat oven to 350 degrees. Unroll rolls and line an 8x10-inch pan. Sprinkle with cinnamon and sugar mixture. Mix cream cheese, sugar and vanilla and spread over rolls. Unroll and spread remaining rolls over mixture. Spread melted butter over top and sprinkle with remaining sugar and cinnamon mixture. Bake 20-30 minutes. Best when served cool so refrigerate. Mary Kastens Denton

Nutella Frosting

1 stick (8 Tablespoon) of sweet butter 1 cup nutella hazelnut spread 2 cups powdered sugar 3 Tablespoons milk Beat butter and nutella. Alternately add sugar and milk until it reaches your desired consistency. Great on brownies. Elaine Wittman Denton

Oatmeal Cookies

3 eggs, well beaten 1 cup raisins 1 teaspoon vanilla extract 1 cup margarine 1 cup brown sugar 1 cup white sugar 2 ½ cups flour 1 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoon baking soda 2 cups oatmeal ¾ cups chopped pecans Preheat oven to 350 degrees. Combine eggs, raisins and vanilla and let stand for one hour covered with plastic wrap. Cream together

margarine and sugars and add flour, salt, cinnamon and soda to sugar mixture and stir well. Blend eggraisin mixture, oatmeal and chopped nuts. Dough will be stiff. Roll in small balls and flatten on ungreased cookie sheet. Bake for 10-12 minutes. Makes 24. Rose Morris Denton

Party Caramel Apples

8 medium red delicious apples 8 Popsicle sticks 2 ¼ cups packed brown sugar ¾ cup butter 1 can condensed milk ¾ cup dark corn syrup ½ cup maple syrup 1 ½ teaspoon molasses Dash of salt ½ teaspoon vanilla Chopped salted peanuts and red hot candies 4 ounces white baking chocolate chopped 4 ounces semisweet chocolate chopped Wash and dry apples, insert sticks. Place on butter baking sheet, refrigerate until ready to use. Combine in a large bowl brown sugar, butter, milk, syrups, molasses and salt. Stir with wooden spoon until sugar is dissolved over stove until heat reaches 248 degrees. Remove from heat and stir in vanilla. Dip apples one at a time into caramel and then into an ice water bath for 1-2 seconds to set caramel. Dip apples in peanuts and place over buttered sheet. Press red hot candies into apples. In microwave, melt chocolate and transfer to resealable, cut hole in a corner of a bag and drizzle over apple. Repeat with semisweet chocolate. Decorate with candy or nuts. Let stand until set. Joy Moore Sanger

Peach Buttermilk Pancakes

2 cups all purpose baking mix 2 Tablespoons sugar 2 teaspoons baking powder

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½ teaspoon ground cinnamon 1 ½ cups buttermilk 1 large egg 1 ½ cup peeled, diced fresh peaches Topping: Sweetened whipped cream Peach jelly Peach syrup Combine first 4 ingredients in a large bowl. Add buttermilk and eggs, whisking until blended. Gently fold in peaches. Pour batter by ¼ cupfuls into a hot lightly greased griddle. Cook pancakes 4 to 6 minutes or until bubbles form and edges look dry and cooked. Turnover and cook other side until golden brown. Serve with desired toppings. Makes 16 pancakes. Karen Jackson Denton

Peanut Butter Chip Cookies

1 ¼ cups flour ½ teaspoon baking soda ½ teaspoon salt ½ cup butter or softened margarine ½ cup granulated sugar ¼ cup brown sugar ½ teaspoon vanilla 1 egg 6 ounce peanut butter chips Preheat oven to 375 degrees. Combine flour, baking soda and salt. Set aside. Combine butter, granulated sugar, brown sugar and vanilla in a large bowl. Beat until creamy and add egg. Slowly add flour mixture and mix well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Makes 30 - 3-inch cookies. Elaine Wittman Denton

Peanut Butter Cookies

1 cup shortening 1 cup sugar 1 cup brown sugar 1 teaspoon vanilla 2 beaten eggs 1 cup peanut butter 3 cups flour 2 teaspoon soda

Dash of salt Preheat oven to 375 degrees. Thoroughly cream first three ingredients. Add eggs and beat thoroughly. Stir in peanut butter. Sift dry ingredients. Add vanilla to creamed mixture. Form into tiny balls on ungreased cookie sheet. Press with back of a fork to flatten. Bake for 10 minutes or until lightly browned. Serves 8 dozen. Dolores Vann Denton

Peanut Butter Pie

9-inch refrigerated ready-to-use pie crust ¾ cup sugar 1 teaspoon salt 1/3 cup cornstarch 4 cups whole milk 4 large egg yolks, lightly beaten ¾ cup peanut butter (smooth or crunchy) 3 Tablespoon butter at room temp 1 Tablespoon vanilla extract Freshly whipped sweetened heavy cream for serving Chopped peanuts (garnish) Preheat oven to 450 degrees. Place pie crust in 9-inch pie plate; bake as label directs for one crust pie. In 4-quart sauce pan, stir together sugar, cornstarch and salt. In a large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium for 6 to 7 minutes or until mixture thickens and boils. Stir constantly. Remove from heat and stir in peanut butter, butter and vanilla until well blended. Immediately pour peanut b utter mixture into baked pie shell; press plastic wrap into surface of filling. Refrigerate pie at least 4 hours or until well chilled and set. To serve, top with whipped cream and garnish with chopped peanuts. Serves 10. Darlene Collins Denton

Peanut Butter Pie

1 cup sugar 3 eggs 1 cup peanut butter

1 cup of caramel sauce (Smucker’s) 1 unbaked pie shell Preheat oven to 325 degrees. Mix all ingredients and put into pie shell. Bake for 1 hour. Cool and slice 6 ways. Waunita Griffin Krum

Pecan Pie

4 eggs, beaten 1 cup sugar ¼ teaspoon salt 1 cup corn syrup 3 Tablespoons melted butter 1 teaspoon vanilla 1 Tablespoon butter flavoring 1 cup pecans 1 9-inch unbaked pie shell or 2 small ones Preheat oven to 350 degrees. Get pie shells ready to fill and set aside. Stir all ingredients together very well. Pour into shells and bake for 45 to 55 minutes or until knife is inserted in and out of middle of pies and is clean. Serve warm or cold. Serves 6 or so. Janie Walters Denton

Pecan Pie

3 eggs 1 cup of caramel sauce (Smucker’s Caramel for sundaes) 1 cup sugar 1 cup chopped pecans 1 unbaked pie crust Preheat oven to 325 degrees. Mix all ingredients and put in pie shell. Bake for 1 hour. Cool and slice 6 ways. Waunita Griffin Krum

knead until firm. Shape into a roll and cover outside with nuts. Cover with wax paper and cut into ½ inch thick rounds when ready to serve. Finely chopped nuts may be worked into candy as it is being kneaded, if desired. Coconut may also be kneaded into mixture. Vonda Hawk Denton

Pineapple Cake

2 eggs 20 ounce can crushed pineapple (undrained) 2 cup all purpose flour 1 cup granulated sugar 1 cup brown sugar 2 teaspoon baking soda 1 cup chopped walnuts Beat eggs until light and fluffy. Add pineapple, flour, sugar and baking soda. Mix ingredients well by hand and stir in walnuts. Bake in 13x9-inch baking pan at 350 degrees for 45-50 minutes. Elaine Wittman Denton

Pink Lemonade Pie

1 small can frozen pink lemonade concentrate 1 small Cool Whip 1 (4-ounce) can sweetened condensed milk 1 graham cracker crust In a medium size mixing bowl, combine frozen lemonade, Cool Whip and sweeten milk. Mix well. Pour into graham cracker crust. Chill until ready to serve Nancylee Murrell Lake Dallas

Pecan Roll Candy

2 cups sugar ½ cup white corn syrup 1 ½ cups pecan 1 cup light brown sugar 1 cup evaporated milk, canned Cook milk, all the sugar and syrup to a soft ball stage with very little or no stirring. Beat until cool. Turn on board with powdered sugar on it and

Premier Cheesecake Cranberry Bars

2 cups all-purpose flour 1 ½ cup quick or old fashioned oats ¼ cup packed light brown sugar 1 cup (2 sticks) butter or margarine, softened 2 cups (12-ounce package) Nestle Toll House Premier White Morsels 1 package (8-ounce) cream cheese,

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Holiday Traditions

softened 1 can (14-ounce) Nestle Carnation Sweetened Condensed Milk ¼ cup lemon juice 1 teaspoon vanilla extract 1 can (16-ounce) whole berry cranberry sauce 2 tablespoons cornstarch Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside a greased 13x9-inch baking pan. Combine, flour, oats and brown sugar in a large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 ½ cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan. Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars. Makes 30 bars. Liz Whitaker Denton

Red Velvet Cake

1 ½ cups buttermilk 1 teaspoon soda 1 ½ teaspoons vinegar 1 cup butter 3 eggs 2 ½ cups sugar ½ cup or less red food coloring 1 Tablespoon vanilla 2 ½ cups flour or cake flour 2 Tablespoon cocoa 1 pound powdered sugar 8 ounce cream cheese, softened 1 stick butter 1 cup chopped nuts Preheat oven to 350 degrees. In quart-size bowl, mix buttermilk, soda and vinegar and set aside. Cream butter, eggs, sugar, vanilla and food coloring. Sift flour and cocoa in. Mix all together well. Spray one extra large pan with Pam or three 9-inch round pans. Pour cake batter evenly in pans or pan. Bake until a knife comes out clean. Cool and cie. Icing: Mix powdered sugar, butter and cream cheese well. Frost cake and sprinkle with nuts if desired. If icing is too thick, add a few drops of milk. If too runny, add more sugar. Serves 20. Leslie Smith Denton

Rice Pudding with Dried Cranberries

4 cups milk 1 cup long grain rice 2/3 cups sugar ¼ teaspoon salt ¾ cups dried cranberries ½ teaspoon vanilla Cinnamon

In a heavy saucepan, combine milk, rice, sugar and salt. Bring to a boil, cover and simmer on low for 20 minutes, stirring occasionally. Add dried cranberries and simmer 20 minutes or until rise is done. Stir in vanilla and sprinkle with cinnamon. Joy Moore Sanger

Rolled Sugar Cookies

4 cups flour 1 teaspoon baking powder ½ teaspoon salt 1 cup shortening 1 teaspoon soda 1 heaping cup sugar 2 eggs 1/3 cup milk 1 teaspoon vanilla Preheat oven to 375 degrees. Mix flour, baking powder, salt and shortening as for pie. In another bowl, add soda to sugar and when well blended, add eggs, milk and vanilla. Pour sugar mixture into flour mixture and mix until smooth. Roll out on a floured board and cut in desired shapes. Bake until edges are just turning brown. Frost with favorite icing. 48 servings. Phyllis Johns Denton

Russian Rock Cookies

1 ½ cups flour ½ teaspoon cinnamon ¼ teaspoon all spice 1 stick (1/2 cup) butter ¾ cup brown sugar ¼ light molasses 2 large eggs 1 teaspoon vanilla 1 ½ cups chopped pecans 1 ½ cups raisins Preheat oven to 350 degrees. Grease cookie sheet. Mix flour, spice and cinnamon. Combine butter, brown sugar and add molasses, eggs and vanilla. Add flour and stir in pecans and raisins. Drop by rounded teaspoon 1-2 inches apart and bake for 10-12 minutes. Joy Moore Sanger

Sad Cake

1 package of Biscuit mix 1 box brown sugar 4 eggs, well beaten 1 cup coconut 1 cup pecans, chopped Preheat oven to 350 degrees. Mix all ingredients and pour into greased 9x13-inch pan and bake. The cake will rise then fall when cooling. Will look pretty sad, hence the name. This is a recipe my mother in law shared with me about 43 years ago. Reni Moore Pilot Point

Sloppy Pineapple Cake

1 ½ cups sugar 1 teaspoon soda 2 cups flour 2 cups crushed pineapple 1 cup coconut 1 teaspoon vanilla

1 cup sugar 1 stick of butter 1 small can pet milk 1 teaspoon vanilla 1 cup coconut Preheat oven to 350 degrees. Mix first 6 ingredients together. Pour into a large baking pan sprayed with Pam or Iron frying Pan. Bake 35 minutes. Boil all other ingredients for 5 minutes and pour over hot cake. Sprinkle coconut on top. Serve hot or cold from pan. Serves 10-12. Lilly Bruedigam Roanoke

Special “K” Cookies

1 cup margarine 2 cups brown sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 4 cups Special K cereal ½ cups raisins 1 cup coconut 1 cup chopped pecans Preheat oven to 325 degrees. Beat margarine and sugar with mixer. Stir in eggs and vanilla. Add sifted flour with soda, baking powders and salt. Stir well. Add last 4 ingredients and stir by hand. Drop teaspoon cookie dough on cookie sheet. Don’t overcook. This is a soft and chewy cookie. Serves 16 people (about 48 cookies). Dorothy Stockstill Corinth

Spiced Walnuts

5 cups walnuts 1 ½ cups sugar ½ cup water ¼ cup honey ½ teaspoon vanilla Mix together in a large saucepan over medium heat, nuts, sugar, water and honey. Bring mixture to a low boil and stir constantly. Remove from heat and add vanilla and stir until creamy. Pour mixture out onto wax paper and using two forks, pull nuts part. Let harden. Break into pieces to serve. Dolores Vann Denton

Sugar Cookies

1 ½ cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt In a large mixing bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking soda, and salt. Cover and chill dough for at least 1 hour or overnight. Preheat oven to 400 degrees. Roll out dough on floured surface ¼ to ½-inch thick. Cut into shapes with any cookie cutter. Place cookies 1-inch apart on ungreased

cookie sheets. Bake for 6 to 8 minutes. Cool completely. Sugar Cookie Icing 1 cup confectioners’ sugar 2 teaspoons milk 2 teaspoons light corn syrup ¼ teaspoon almond extract In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies or paint them with a paint brush. Janell Trachta Aubrey

Tea Cakes

2/3 cup shortening ¾ cups sugar 1 egg ½ teaspoon vanilla 2 cups flour 1 ½ teaspoon baking powder ¼ teaspoon salt 4 teaspoons milk Preheat oven to 375 degrees. Thoroughly cream shortening with sugar. Add egg and beat until light and fluffy. Add vanilla and mix thoroughly. Sift flour, baking powder and salt. Stir into creamed mixture together with milk. Put small balls of dough on a greased cookie sheet. Flatten with bottom of a glass dipped in sugar. Bake about 10 minutes or less until lightly browned on edges. Do not overcook. Don Vann Denton

Texas Sheet Cake

2 cups sugar 2 cups flour ½ teaspoon salt 2 sticks margarine 1 cup water 4 Tablespoons cocoa 2 eggs 1 teaspoon vanilla ½ cup buttermilk 1 teaspoon baking soda Preheat oven to 375 degrees. Sift sugar, flour and salt together & set aside. Bring margarine, water and cocoa to a boil. Beat eggs and add vanilla, buttermilk and baking soda. Add boiled mixture and egg mixture to dry ingredients. Mix and pour into greased cookie sheet (11x17x1inch). Bake for 15-20 minutes. Frosting: 1 stick margarine 3 Tablespoons cocoa 6 Tablespoons buttermilk 1 box powdered sugar 1 teaspoon vanilla Bring margarine and cocoa to full boil. Add buttermilk. Then add powdered sugar and vanilla and beat with an electric mixer. Spread over hot cake. Sprinkle with nuts on cake before spreading icing on cake. Lola Mills Denton

Holiday Traditions

Texas Treat

6 cups Rice Chex 3 cups Cheerios 2 cups pretzels 2 cups peanuts 2 cups pecans 2 cups M & M candies (12 ounce) 1 ½ pounds white chocolate or almond bark Toss cereals, pretzels, nuts, and candy together. Melt white chocolate in microwave. Toss with cereal mixture. Spread on waxed paper until cool. Makes about 15 cups. Nancy Smith Denton

Tomato Soup Cake

2 cups flour, sifted 2 level teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon nutmeg 1 ½ teaspoon all spice 1 or 2 cups of raisins 2 teaspoon real butter 1 cup sugar 1 can Campbell’s tomato soup Preheat oven to 350 degrees. Sift all dry ingredients together and set aside. Mix together in a separate bowl butter, sugar and soup. Then add raisins to taste. Then add sifted ingredients (will be thick) and mix well. Add vanilla icing. Vanilla Icing: 2 teaspoons vanilla 1 pound box confection sugar 1 Tablespoon melted real butter Milk, few drops Mix ingredients well and if needed add more milk. Frederick Slater Lake Dallas

Unbelievable Easy Toffee

1 stick unsalted butter 1 ½ cups light brown sugar 2 Hershey’s Chocolate bars, broken into squares Cooking spray Place butter and brown sugar in microwave safe dish and cook on high for 1 minutes and stir. Microwave for 5 more minutes. Toffee should be bubbly, dark brown and it should

smell like toffee. Pour into a large glass baking dish that has been sprayed with cooking spray. The toffee will start to harden. Immediately place the chocolate squares on top of the hot toffee. Use a spatula to spread the chocolate evenly. Place in refrigerator until chocolate hardens. Break into small pieces and serve. Annetta Ramsay Denton

Uncle Alvan’s Brownies

1/3 cup shortening 1/3 cup cocoa 1cup sugar 2 eggs, unbeaten ½ cup chopped nuts ½ cup sifted flour ½ teaspoon baking powders ¼ teaspoon salt 1 teaspoon vanilla ½ cup M&M cooking bits (optional) Melt shortening in sauce pan over low heat. Remove from heat. Stir in cocoa and sugar. Add eggs one at a time beating well after each addition. Add vanilla, flour, baking powders and salt. Beat well. Chopped nuts maybe added if desired. Turn into a greased 8-inch square pan. Bake at 350 degrees for 30-35 minutes when cool cut into squares. Tonya Myers Shady Shores

Vanilla Wafer Cake

2 sticks margarine 2 cups sugar 6 eggs ½ cup milk 1 (12-ounces) box vanilla wafers, crushed 1 (7-ounces) package extra fine grated Coconut 1 cup chopped nuts Blend margarine and sugar well. Add eggs one at a time; beat well after each addition. Add milk alternately with wafer crumbs. Add coconut and nuts. Bake in tube pan for 1 hour and 30 minutes at 300 degrees. (Grease and flour tube pan). Cool in pan before removing. Elois Brown Shady Shores

AUTHENTIC BBQ

White Chocolate Almond Dipped Cookies

1 cup butter ½ cup confectioners’ sugar ½ teaspoon almond extract 2 cups flour 1 cup finely chopped dried apricots 8 ounce white candy coating, chopped 1 cup finely chopped almonds, toasted Preheat oven to 350 degrees. In a large bowl, cream butter and confectioners’ sugar until fluffy. Beat in extract gradually and add flour and mix well. Stir in apricots. Roll 1 Tablespoon of dough into 2 ½ logs and shape into a crescent. Repeat. Place 2 inches apart on greased baking sheets and bake 10-14 minutes. In the microwave, melt candy and stir until smooth. Dip half of each cookie in coating. Press into almonds, place on waxed paper and let stand until set. Store in air tight container. Joy Moore Sanger

Whoopdedoo Pies

2 shortbread pie crust 1 ½ cups boiling water 1 large package strawberry Jell-O ½ cup cold water and one cup ice 2 cups sliced strawberries 1 can crushed pineapple, drained well 2 cups cold milk 1 large package instant vanilla Jell-O pudding mix 1 large tub of Cool Whip 1 cup strawberries for garnish In a large bowl, stir Jell-O into boiling water. Stir in cold water and ice cubes until soft set; remove any leftover ice cubes, stirring berries and pineapple. Pour half into each pie shell. Refrigerate 20 to 30 minutes until soft set, not firm. In another large bowl, beat milk and pudding mix until thick, stir in ½ ounce Cool Whip. Pour ½ into each pie. Top each one with Cool Whip and garnish with remaining strawberries. Refrigerate until ready to serve. Cut each pie in 6 or 8 pieces. Serves 12 to 16. Janie Walters Denton

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