Holiday Traditions 2014 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 14, 2014

A Hometown Holiday Tradition

Friday December 5, 2014 5:30 - 9:30 pm Photos courtesy of Chris Blumenshine

Photos courtesy of Chris Blumenshine

Event Sponsors:

Denton Convention and Visitors Bureau Denton Municipal Electric Devon Energy Corporation iteach U.S., Inc AIA Insurance Agency, Inc. DATCU First State Bank Denton County Office of History & Culture First United Bank Produce Results Little Guys Movers Texas Health Presbyterian Hospital Denton NORTHSTAR BANK OF TEXAS Texas Woman’s University

Reaper Minatures In-Kind Sponsors: AlphaGraphics Bellissimo Foto City of Denton Denton Parks and Recreation Denton County Produce Results Pan Ector

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

TAKE THE A-TRAIN

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 (Fri. & Sat.) Children’s Arts and Crafts Booths Santa Claus Photographs ($7/photo) Horse-drawn Wagon Rides ($5/rider, 2 & under free) Denton Holiday Spectacular - event stage

FREE Parking in the Wells Fargo Bank, DATCU, MedPark Station, and the Bayless-Selby 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.

and avoid the festival traffic! www.RideDCTA.net

“A Very Merry Denton” Holiday album NOW Available! 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.

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Holiday Traditions

May Your Christmas Be Merry & Bright!

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Wishing You a Relaxing Holiday Season

with online gift certificates for shopping with ease www.essentials-dayspa.com

(940) 243-7546 KN

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Nostalgic Candy Novelties and Oddities

105 W. Hickory • Denton, TX Mon-Sat, 11am - 9pm • Sun 12 - 8pm 940-383-3780 www.atomic-candy.com

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O Come, All Ye Faithful

Season’s Greetings Mulkey-Mason FUNERAL HOME

Jack Schmitz & Son

705 N. Locust • Denton •

382-6622 KN

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Dr. Gary Taylor, DDS and his Staff Wish You and Your Beautiful Smile “A Merry Christmas” New patients welcome! 1300 Fulton Place, Suite 102, Denton • 940-565-1871 KN

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Holiday Traditions

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Holiday Traditions

Appetizers Crostini with Thyme-Roasted Tomatoes

4 plum tomatoes, halved lengthwise Extra virgin olive oil for drizzling Sea salt and freshly ground black pepper 1/2 teaspoons thyme 8 1/2-inch thick slices baguette, cut on the bias 1 clove garlic Preheat oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt and pepper and thyme. Roast 1 hour and 20 minutes to 2 hours. Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil, and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato. Optional: Sprinkle with mozzarella cheese. Serves Beverly Hubbard Boyd Denton

Fruit Bites Banana

1 box of vanilla wafers 1 cup or so peanut butter 3-4 ripe bananas Serving dish (any fruit you desire can be used) Place teaspoon of peanut butter on wafer, place thick slice of banana next, repeat until you have enough. Janie Walters

Mini Dill Havarti and Turkey Paninis

1/2 cup mayonnaise 1 Tablespoon fresh lime juice 1/8 teaspoon black pepper 16 slices sourdough bread 16 slices deli roast turkey

16 slices deli dill Havarti cheese 2 Tablespoons butter 16 slices small tomatoes 16 sprigs fresh dill In a small bowl combine mayonnaise, lemon juice, and pepper, whisking well. Cover and refrigerate until ready to use. Using a 2-1/2 inch square cutter, cut 32 squares from bread slices. Spread one side of each bread square with Â˝ teaspoon of mayonnaise mixture. Trim turkey and cheese to fit bread and place between two slices of bread. Spread outside of bread with butter. Grill each sandwich. Cook until golden brown. Top with tomato slice and sprig of dill. Makes 16 sandwiches. Beverly Hubbard Boyd Denton

Onion Fried Bread

3/4 cup flour 2 Tablespoons corn meal 2 teaspoons baking powder 2 Tablespoons sugar 2-1/2 cups chopped onions 1 egg 1 teaspoon salt 1/2 cup buttermilk or regular milk 1/2 cup butter or oil In mixing bowl, sift together the flour, cornmeal, baking powder, sugar and salt. Add onions and egg. Stir in a little milk at a time until you have a thick, smooth batter. Grease griddle or large frying pan and heat until hot. Drop by large spoonfuls onto hot griddle. Soon after, turn, and flatten patties as you turn them. Repeat until golden brown on each side. Good with butter, cheese dip, beans, or whatever. Makes about 8 to 12 patties. Andy Walters Denton

Party Veggies

16-ounce bag frozen broccoli 16-ounce bag frozen cauliflower 16-ounce bag baby carrots 16-ounce onion dip

16-ounces cheese whiz 1 cup butter 3 Tablespoons salt Thaw frozen vegetables. Wash vegetables. Blot dry with paper towels. Arrange on tray. Heat 8-ounce jar of cheese whiz with lid off. Set out heated cheese whiz and onion dip out for dipping. Leftover vegetables from party pour all vegetables into large stock pot and cover with water. Place in fridge. Next day: place pot of vegetables on stove. Boil until tender. Drain well. Place rest of onion dip, cheese whiz, butter and salt in hot vegetables. Stir well. Pour into serving dish. Lilly Bruedigam Roanoke

Pumpkin Pie Dip

10-ounces room temperature cream cheese 3/4 cup canned pumpkin 1/2 cup packed brown sugar 1-1/2 teaspoons orange juice 1-1/2 teaspoons cinnamon 1 teaspoon cloves Whip all ingredients together until combined and smooth. Serve with ginger snaps. Gretchen Arrant Denton

Quick Snack Meat and Cheese

1 pound favorite ham 1 pound favorite cheese 1 box of Ritz crackers or crackers Cutting board serving dishes Jar favorite pickles On cutting board, cube: ham, cheese. Place cheese on toothpick, alternate cheese and ham. Repeat until all cheese and ham are. Place on serving dishes, garnish with pickles, and crackers. Serve cold and store leftovers in the fridge. Janie Walter Denton

Quick Shrimp Scampi

1 pound medium shrimp, peeled

and deveined 1 stick butter, melted 1/2 cup grated Parmesan cheese 1/2 cup Italian seasoned bread crumbs (Progresso works great) 1/4 white wine (optional) 1/4 cup lemon juice 1 baguette, sliced thin. Preheat Oven to 400 degrees. Place shrimp in bottom of 9x9-inch cooking dish. Cover with wine and lemon juice. Mix together Parmesan and breadcrumbs then sprinkle over shrimp. Drizzle melted butter over the top. Bake for 15 minutes until bubbly and browning around the edges. Put sliced baguette next to dish and let guests take warm shrimp and place on baguette. Jean Mankoff Denton

Soft Pretzels

1 1/2 cups warm apple juice 2 Tablespoons granular yeast 2 cups flour 2 Tablespoons vegetable oil 2 1/4 cups flour 1 egg-beaten Salt Oiled baking pans Preheat oven to 450 degrees. Place yeast in juice and Dissolve well (5 minutes) combine with 2 cups of flour and oil. Beat with a mixer for a few minutes. Add 2 cups flour and knead for 10 minutes or till smooth and elastic. Add more flour a little at a time if sticky. Pinch off dough into 24 pieces and form into long snakes. Shape them into desired shapes by twisting dough. Place into oiled pan. Place into warm place to rise for 30 minutes. Brush with egg and salt bake at 450 degrees for 15 minutes. Serves 24 . Janie Walters Denton

Tasty Snack

1 cup canola oil 1 package hidden valley dressing 3/4 teaspoon crushed red pepper

Sharon K. Lowry Attorney at Law wishing you

Happy Holidays 121 W. Hickory, Suite 105 â&#x20AC;˘ 940-765-4992 sklowry@sklowrylaw.com 28

Holiday Traditions

2 sleeves of crackers Mix in bowl first three ingredients, then pour mixture into ziplock bag and then add the 2 sleeves of crackers and shake. Let set for 30 minutes. Then put into clean bag. Let set for about 2 hours. Make sure crackers get a good coating. Vonda Hawk Denton

Beverages Banana Punch

1 (12-ounce) can frozen lemonade 1 (12-ounce) can frozen orange juice 1 quart pineapple juice 6 medium ripe bananas, mashed 3 cups sugar 6 cups water Stir all ingredients together and freeze overnight. Thaw at room temperature for approximately 3 hours. Crunch with large spoon or knife until mixture is slushy, ready to serve. Makes 1-1/2 gallons. Barbara Dotson Denton

Festive Floating Punch Ring

1 small jar of Maraschino cherries 1 lime 5 cups white soda pop (about 40-ounces) 1/2 carton of lime sherbet Remove stems from cherries and cut in half. Cut lime in slices. Get out your large Tupperware jelly mold. Place cherries upside down about 6-inches apart. Place one lime slice over each cherry. Blend together soda and sherbet well. Pour in ring mold. Freeze uncovered (with top lid off) until frozen solid. Then pop out and place on top of Festive Lime Sherbet Punch in bowl. It is recommended that you make two punch rings, keeps punch nice and cold. Robbin Gage

Denton

Festive Lime Sherbet Punch

1 two-liter bottle of Sprite 1 two-liter bottle of ginger ale 1 two-liter bottle of 7-Up 1 48- to 64-ounce carton of deluxe lime sherbet (Kroger brand is the best) Note: Don’t use Fresca, as grapefruit drinks interfere with some medications Chill the bottles of soda. In large glass bowl or punch bowl, pour in sodas and blend in sherbet. Top with Festive Floating Punch Ring (optional). Serves 15 to 20 people. Robbin Gage Denton

Fish House Punch

1 quart lemon juice 1 quart orange juice 1 quart triple sec 1 quart rum 1 quart bourbon 2-ounces grenadine 2 gallon punch bowl Block ice Small punch cups Combine ingredients, allow to ripen for 2 hours, stirring occasionally. Place block of ice in bowl and garnish with twisted lemon and orange slices and maraschino cherries. Very strong drink. Drink responsibly. Wanda L. Gibson Denton

Mother’s Orange Punch

1 gallon pineapple sherbet 64-ounces orange soda 1/2 gallon vanilla ice cream 2 gallon container mix for mixing Punch bowl 64-ounces 7-Up (Cold) Mix pineapple sherbet, orange soda, ½ of ice cream together. Pour into punch bowl. Add ½ of 7-Up and serve. Replenish bowl by adding rest of ice cream by scoops and 7-Up as needed. Stir after each

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add-on. Freeze leftovers and thaw when needed. Makes about 2 gallons. Lilly Bruedigam Roanoke

Spiced Tea

2 cups sugar 1/2 cup instant tea 1 large presweetened Wyler’s lemonade 2 cups tang 1 teaspoon cloves 1 teaspoon cinnamon Mix and store in jar. Use 2 heaping teaspoons for 1 cup of tea. Vonda Hawk Denton

Breads Apricot Bread

4 cups flour 1 teaspoon salt 2 cups sugar 2 teaspoon vanilla 2 cups dried apricots, finely chopped, simmered 10 minutes and cooled 1-1/2 teaspoon baking soda 2 sticks butter or margarine 4 eggs 1-1/2 cups chopped pecans Preheat oven to 325 degrees. Cream together butter and sugar. Add eggs one at a time, beating continuously. Add vanilla. Add dry ingredients, nuts and apricots. Mix well. Pour into 3 medium loaf pans or 2 large ones. Bake 15 minutes at 325 degrees. Turn heat to 360 degrees and bake 35 to 40 minutes. Serve warm. Makes 18 servings. Shirley Musgrave Denton

Apricot or Banana Loaf

1/2 cup butter or shortening 1 1/2 cup sugar

2 eggs 1 teaspoon baking soda Pinch of salt 1 1/2 cup flour 1 cup sour milk (or 4 Tablespoons mild plus 1 teaspoon vinegar) 1 teaspoon vanilla 1 cup finely chopped dried apricots (or bananas) 1 cup chopped pecans Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs one at a time; mix well. Sift dry ingredients together and add alternately with sour milk. Add vanilla, bananas and nuts. Spray loaf pan with vegetable oil, then sprinkle with regular sugar(instead of flour). Pour batter into loaf pan and bake 1 hour and 15 minutes at 350 degrees . makes 1 large loaf. Ruth Johnson Denton

B’s Sausage and Gravy Biscuits

1 to 2 packages bulk breakfast sausage, hot 1/4 cup cooking oil 1/4 cup flour, more if needed Salt and pepper to taste 1 large can evaporated milk 1 milk-can of water 1 can of ready-to-bake biscuits 3 Tablespoons sausage grease Preheat oven to 350 degrees. Place biscuits on baking pan, touching each other; set aside. In deep frying pan, pour cooking oil and heat on hot stove. Crumble sausage into pan and sauté until no longer pink. Push meat to one side and take 3 Tablespoons of grease; pour evenly over biscuits. Bake according to package directions. Meanwhile, remove sausage from pan, leaving grease in pan. Put back on heat; add enough flour to make a thick paste. Add salt and pepper and stir, until lightly browned. Pour in milk and water, stirring constantly. Cook until thick as desired. Add sausage to

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Holiday Traditions

gravy; heat. Pour hot gravy into serving bowl and serve with biscuits. H.B. Bruedigam

Banana Nut Bread

1 cup sugar 2 Eggs-Beaten 1 teaspoon 1 3/4 cups flour, Sifted 1 stick butter 1/2 teaspoon Salt 3 ripe bananas 1/2 cup chopped walnuts or pecan butter Preheat oven to 325 degrees. Mix all ingredients in large bowl, except butter. Pour into buttered loaf pan or 9x12-inch baking dish. Bake 1 hour or until wooden toothpick inserted into the center of bread comes out clean. When cool slice into serving slices. Serves 8-10 Wanda L. Gibson Denton

Blueberry Scones

2 cups flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter (frozen) 1/2 cup dried currants (or raisins) 1/2 cup sour cream 1 egg 1/2 - 1 cup blueberries Preheat Oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, and salt. Grate butter into flour mixture using the large holes on the grater; using your fingers, work in butter. Set aside. In a small bowl, whisk sour cream and egg until smooth. Stir into flour mixture until a large dough clump forms. Add blueberries and currants, gently mixing with your hands. Place on lightly floured surface and pat into 7-8-inch circle about 3/4” thick. Sprinkle with 1 teaspoon of sugar. Use a sharp

knife to cut into 6-8 triangles; place on cookie sheet about an inch apart. Bake until golden, about 15-17 minutes. Cool 5 minutes and serve warm. Michelle Popham Denton

Broccoli Cornbread

2 small boxes Jiffy cornbread mix 1 small package chopped broccoli, drained 12 ounces small-curd cottage cheese 1/2 onion, chopped 4 eggs, beaten 2 sticks butter or margarine, melted Preheat oven to 400 degrees. Mix all ingredients together and bake in a 9x13-inch greased pan for 35 to 40 minutes. Slice and serve. Shirley Musgrave Denton

Cheddar Cheese Biscuits

2 cups flour 1 Tablespoon baking powder 1/2 teaspoon salt 1/4 cup butter, softened 8-ounces shredded cheddar cheese 1-1/4 cups buttermilk or heavy cream Preheat oven to 450 degrees. In large mixing bowl combine flour, baking powder and salt. Cut in butter until mixture becomes coarse crumbs. Add cheese and toss. Stir in buttermilk a little at a time, just until all moist. Place on floured surface. Knead 6 to 8 times. Flour surface again and roll dough to be 1/2 inch thick. Cut with a floured biscuit cutter. Place 1 inch apart on ungreased cookie sheet. Bake at 450 degrees for 12 to 15 minutes until golden in color. Makes about 18 biscuits. Lilly Bruedigam Roanoke

Cream Cheese Pumpkin Bread

3 1/2 cups flour 3 cups sugar

2 teaspoon cinnamon 1 1/2 teaspoon baking soda 1 teaspoon nutmeg 1/2 teaspoon salt 2 cups pumpkin 1 cup oil 2/3 cups water 4 eggs Cream cheese filling Stir together flour, sugar, and spices in large bowl. Whisk pumpkin, oil, water and eggs together. Add both mixtures together. Spoon 3 cups of batter in greased pans. Spoon cream cheese filling over batter, pour remaining batter on top of cream cheese filling. Bake at 350 degrees for 1 hour and 15 minutes. Cream cheese filling: 1 8 ounce cream cheese softened 1/2 cup sugar 1/2 chopped pecans toasted 1 large egg Mix all together.

Mother’s Batter Buns

2/3 cups hot water 1 package of yeast 2 Tablespoons sugar 1/2 teaspoon salt 1/4 cup butter flavored Crisco (shortening) 1 egg, beaten 1 cup flour 2/3 cup flour Preheat oven to 375 degrees. Pour hot water and yeast in a mixing bowl and dissolve yeast by stirring. Add sugar, salt, shortening, beaten egg and 1 cup of flour. Mix on low speed. Add 2/3 cup of flour. Beat until smooth. Spoon into buttered muffin pan 1/2 full. Let rise for 30 minutes. Brush tops with butter. Bake 18-20 minutes until brown as desired. Serves up to 12. Lilly Bruedigam Roanoke

Hush Puppies

1 cup cornmeal 1/2 teaspoon baking powder

1/2 teaspoon season salt 3 Tablespoons minced onion 1 egg-Beaten 1/4 cup whole milk In a large bowl mix ingredients. Drop by teaspoons into hot oil. Fry until golden brown. Drain on paper towels. Serves 2-4 Wanda L. Gibson Denton

Lemon Loaf

1/2 cup butter or margarine 1 cup white sugar 1/2 cup milk Grated rind of 1 lemon 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup chopped walnuts (opt) Juice of 1 lemon 1/4 cup white sugar Cream butter, sugar and eggs. Add lemon rind. Sift baking powder and flour and add alternately with milk. Add walnuts. Bake in a greased loaf pan about 1 hour at 350 degrees. Baste while warm with juice of one lemon and 1/4 cup sugar in two applications. Let cool and wrap. Elaine Wittman Denton

Mother’s Corn Bread

5 Tablespoons bacon grease or oil 3 cups corn meal mix 2 eggs, beaten 2 cups buttermilk or milk Preheat oven to 425 degrees. Pour oil into cast iron skillet and place in oven. Heat while mixing corn bread ingredients. In mixing bowl, mix together cornmeal mix and eggs. Adding one cup at a time, pour in milk and stir, adding more milk until batter is as thin as you like. Remove skillet from oven using pot holders; tilt skillet until oil has coated bottom of pan. Pour half the oil into the batter and set hot skillet onto stovetop. Mix oil in batter, and pour batter into the skillet, spread evenly. Bake until golden brown and toothpick

Merry Christmas & Happy New Year to ALL! Tues – Sat 10 – 6 315 E. Hickory, Denton, TX 940-442-6323 • web: nolesgeneralstore.com

Holiday Traditions

inserted in middle comes out clean. Serve hot with butter. Lilly Bruedigam Roanoke

Strawberry Nut Bread

1 teaspoon baking soda 3 cups four 1 teaspoon salt 1 teaspoon cinnamon 2 cups frozen strawberries 4 eggs-beaten 1 ¼ cup vegetable oil 1 ½ cup nuts, chopped Preheat oven to 35-degrees. Sift dry ingredients. Blend strawberries, eggs, and oil. Add in flour mixture and gently mix with liquids. Add nuts. Line 2 loaf pans with foil sprayed with Pam. Pour in battered pans. Bake at 350 degrees for 1 hour. Cool. Keep refrigerated. Wanda Gibson Denton

Zucchini Muffins

3 cups flour 2 teaspoons baking powder 2-1/2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 to 2 cups chopped nuts (optional) 3 cups grated zucchini with rind 3 cups sugar 4 eggs 1-1/2 cups oil 1 can crushed pineapple, drained Preheat oven to 350 degrees. Sift dry ingredients together in a large bowl. In another bowl, mix squash, sugar, eggs, oil and fruit. Add to dry ingredients, mix well. Add nuts if desired. Pour 3/4 full into prepared muffin pans lined with cupcake liners. Bake for about 20 minutes or until light brown. Top with butter, cream cheese, Cool Whip, etc. Good hot, warm or cold! Makes 2 dozen. Andy Walters Denton

Candy Butter Toffee

1/2 cup chopped pecans 1 cup butter (NOT margarine) 1 cup sugar 3 Tablespoons water 1 Tablespoon light corn syrup 3/4 cup semisweet chocolate pieces 1/2 cup finely shipped pecans. Line 9x13x2-inch baking pan with foil, extending over the edges of pan. Sprinkle the ½ cup chopped nuts in pan. Butter sides of heavy 2-quart saucepan. Melt butter. Add sugar, water, and corn syrup. Cook and stir over medium high heat until mixture boils. Clip candy thermometer to side of saucepan and cook to 290 degrees (soft crack), about 15 minutes. Watch carefully after 280 degrees to prevent scorching. Remove from heat, remove thermometer. Pour candy into prepared pan. Let stand 5 minutes until firm. Sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has melted, spread over candy. Sprinkle with finely chopped pecans. When chilled candy is firm, remove foil from tray and break into pieces. Store tightly covered. Makes 1-1/2 pounds.

Candy Corn Fudge

8 ounce cream cheese room temperature 2 cups powdered sugar 2 teaspoons vanilla 3 cups white chocolate chips 2 cups mini pretzels 1 cup dried cherries or cranberries 1 cup candy corn Line 9-inch pan with parchment paper with electric mixer. Beat cream cheese and sugar in bowl until smooth add vanilla. Melt chocolate add to cream cheese mixture and beat until smooth.

Teaching Denton over 20 Years

Fold in pretzels and cherries. Transfer the mixture to prepared pan and top with candy corn. Chill until firm. Joy Moore Sanger

Cappuccino Walnut Toffee

2 cups chopped walnuts 1 1/4 cups butter 1 cup sugar 1/3 packed light brown sugar 1 Tablespoon molasses 2 teaspoon instant espresso 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup milk chocolate chips 1 cup white chocolate chips Preheat oven to 350 degrees. Butter a 15x10-inch jelly roll pan. Bake walnuts at 350 for 8-10 minutes until toasted. Let cool. Melt butter stir in sugar, brown sugar, molasses, expresso, cinnamon, and salt add 1/3 cup water. Cook on high heat until a candy thermometer reads 290 degrees (soft crack stage) Remove pan from heat stir in walnuts. Pour into pan and spread evenly. Sprinkle chocolate and white chips on top. Let stand for 5 minutes. Swirl chocolate using an off set spatula. Cover and chill until firm. Break into pieces. Joy Moore Sanger

Cinnamon Pickles

Peel and cut cucumber in stripes or circles, mix 2 cups pickling lime to 8 1/2 quarts water. Let stand for 24 hours. Stirring often. Drain and wash thoroughly in cold water 3 times. Soak in ice water for 3 hours. Drain, mix 1 cup vinegar, 1 1/2 ounce green food coloring, 1 teaspoon alum. Pour over pickles and cover with water. Wait 1 hour, drain and make a syrup of 2 cups vinegar, 2 cups water, 8 sticks of cinnamon and 10 cups of sugar. Bring to boil and pour pickles. Let stand over night. Drain and bring

syrup to boil. Pour over pickles. Let stand overnight. On third day, drain and bring syrup to boil and pour over pickles. Place in jar and seal. Joy Moore Sanger

Microwave Christmas Fudge

1/2 cup butter or margarine 3 cups sugar 3/4 cup evaporated milk (light can be used) 2 cups semi-sweet or milk chocolate chips (12-ounces) 1 jar (7- to 7-1/2-ounce) marshmallow crème 1 cup chopped nuts or crushed hard peppermint candy 1 teaspoon vanilla extract Pinch of salt (optional) Butter a 13x9-inch pan. Microwave butter in a 3-quart microwave-safe bowl on high for 1 minute or until melted. Stir in sugar and evaporated milk. Microwave on high 10 minutes, stirring every 2 minutes. Add chocolate chips, marshmallow crème, nuts (or candy) and vanilla all at once; stir just until chips and marshmallow crème is melted and blended. Pour into buttered pan. Cool until firm. Makes 3 pounds. Darlene Collins Denton

Million Dollar Fudge

3 (4-1/2-ounce) Hershey bar, chopped 1 (12-ounce) package chocolate chips 1 pint marshmallow cream 1 Tablespoon butter (use real butter) 1 pound chopped pecans 1 Tablespoon vanilla 4-1/2 cups sugar 1 tall can evaporated milk Mix Hershey bars, vanilla, chocolate chips, marshmallow crème and butter in a large bowl; set aside. Prepare large surface with

Happy from Holidays

940-320-6023

Holiday Traditions

wax paper to drop candy on (be careful, it may leave spots on wooden tables). In large sauce pan, heat sugar and evaporated milk, stirring until smooth. Let come to a rolling boil, stirring constantly, for 4 minutes. Pour into chocolate mixture. Working quickly, stir until all is blended (no marshmallow showing). Add pecans; stir until blended. Drop by tablespoons onto wax paper. Let set 2 to 3 hours. Makes 6 pounds. Barbara Dotson Denton

Pecan Pralines

2 cups white sugar 2 cups brown sugar 2 teaspoons vanilla extract 6 Tablespoons light corn syrup 4 cups pecans 1 Tablespoon unsalted butter 2/3 cup whole milk Mix all ingredients in large saucepan. Turn on medium high heat and bring to a boil. Continue cooking, stirring frequently, until mixture reaches 234 degrees on candy thermometer (soft ball). Remove from heat and stir 1 to 2 minutes more, until no longer very glossy. Quickly spoon onto parchment-lined trays. Let cool 20 minutes. Makes 24 pieces. Gretchen Arrant Denton

Paddy’s Potatoes

5 Tablespoons butter-melted 1 cup peanut butter ¼ teaspoon salt ½ teaspoon vanilla Powered sugar ½ teaspoon cinnamon 2 teaspoons cocoa 2 teaspoons chopped nuts Mix butter and peanut butter together. Add salt and vanilla. Add 11/2 cups powered sugar gradually until the mixture can be shaped into potato-like shapes. In a separate bowl, combine 3 teaspoons powered sugar, cinnamon, cocoa

and nuts. Roll balls in this mixture. Store in cold place until candy hardens. Elaine Wittman Denton

Pecan Roll

1 cup marshmallow fluff 3 cups confectioner’s sugar 1-1/2 teaspoons vanilla 3 Tablespoons butter 4 cups coarsely chopped pecans 1 (14-ounce) bag caramels, approximately 50 For vanilla cream center, heat marshmallow fluff, sugar, vanilla, and butter until blended well. Quarter dough and roll into four 3/4-inch diameter logs. Place on a parchment-lined baking sheet and insert an 8-inch bamboo skewer into the center of each. Freeze for 20 minutes. Spread chopped pecans on a rimmed baking sheet. Place unwrapped caramels in a skillet over medium heat. Combine caramels with 2 Tablespoons water. Stir occasionally until melted. Let cool slightly. One at a time, dip logs into caramel using bamboo skewers as a handle, then roll logs in pecans. Immediately freeze Joy Moore Sanger

Casseroles Apple-Yam-Raisin Casserole

2-3 pounds yams (sweet potatoes), peeled, cubed and microwaved 1-2 pounds apples (any kind), cored (no need to peel if wellwashed) and diced 1/2 cup raisins 2 Tablespoons butter (cut up) 2 Tablespoons sugar (white or brown) Pinch salt In large, buttered, microwaveable casserole dish, cook yams

until half done. Add all other ingredients, mix well. Cook in microwave in covered casserole, stirring twice, until done. Time varies with microwave power. Optional: sprinkle top with pecans or walnuts after done. Very easy, colorful dish for fall and Christmas. Makes 12 to 16 servings. Eva Cadwallader Denton

B’s Tamale Bake

1 large can of tamales 1 to 2 minced potatoes 8 ounces cheddar cheese Salt and pepper to taste Preheat oven to 400 degrees. In large baking pan, place tamales that have had wrappers removed (save juice, can and tamale wrappers). Wash potatoes and poke a knife in them in two or three places; wrap in plastic wrap and cook about 7 minutes in microwave. Unwrap and remove peels. Place among tamales. With 1/4 cup hot water, rinse tamale can out with papers in it. Pour water and juice in pan and cover, add salt and pepper to taste, and cover with cheese. Bake until cheese melts. H.B. Breudigam Roanoke

Beef Potato Casserole

3 pounds ground beef Salt and pepper to taste 2 pound bag tator tots 1 chopped onion-stir fried 1 16 ounce sour cream 1/2 cup of butter-melted 16 ounces cheddar cheese 1 large roasting pan Foil Preheat oven to 400 degrees. Make 12 patties of beef, salt and pepper each side. Broil till done. Place in bottom of roasting pan. Pour tots over meat. Stir onion soup and sour cream together. Stir well. Pour over potatoes , cover with foil and bake 45 minutes at 400 degrees. Remove foil, return

to oven after covering with cheese. Bake until cheese melts, about 15 minutes. Serves 12 or more. Janie Walters Denton

Sausage, Rice Casserole

1-2 pounds Eckrich pork sausage 16 ounces cooked broccoli 1-2 large boxes chicken rice-a-roni 1/2 cup butter 16 ounces of cheddar cheese Preheat oven to 400 degrees. Skin and cut sausage into bite size pieces, stir fry until tender, drain. Set aside in baking dish, drain cooked broccoli, pour over meat. Cook rice as directed on box, pour over broccoli, dot butter over all, cover with cheese. Bake 15 minutes or until cheese is melted. Serves 8 or more. Janie Walters Denton

Beef Taco Pie

1 (14.5-ounce) can diced tomatoes 6 6-inch flour tortillas 12-ounces lean ground beef 1 small onion, chopped 1 red or green bell pepper, chopped 1 teaspoon chili powder 1/4 teaspoon cinnamon 4-ounces cheddar cheese, shredded Preheat oven to 400 degrees. Brush 9-inch pie plate with olive oil. Spread a large spoonful of tomatoes on bottom of the pie plate. Arrange 4 of the tortillas on top of tomatoes and up the sides. Set aside. In large skillet cook beef, onion, and pepper until brown; drain. Add chili powder and cinnamon. Stir in half of remaining tomatoes. Bring to a boil; cook uncovered 2 minutes. Spoon over tortillas. Cut remaining tortillas in strips and place on top. Top with cheddar cheese. Cover with remaining tomatoes. Bake, uncovered, 20 to 25 minutes until tortillas are lightly

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brown. Let stand 5 minutes. Serves 6. Joy Moore Sanger

Mother’s Broccoli Rice Casserole

1 cup chopped onion, sautéed in butter 1/2 stick butter, melted 2 cups cooked rice, drained and hot 32-ounces cooked hot broccoli, drained 1 large can cream of chicken soup 8-ounces milk, hot 1 jar of Cheez Whiz, heated 8 ounces shredded cheddar cheese Preheat oven to 350 degrees. Butter an extra large baking dish. Stir all ingredients together, except for cheddar cheese. Pour into buttered baking dish. Sprinkle cheese on top. Bake until cheese is pipe ‘n hot. Remove from oven. Serve warm. Lilly Bruedigam Roanoke

Chicken Fried Rice

1 package frozen mixed vegetables 1 Tablespoon olive oil, divided 2 eggs, lightly beaten 4 Tablespoons sesame oil, divided 3 package ready to serve garden vegetable rice (8.8-ounces each) 1 rotisserie chicken, skin removed and shredded 1/4 teaspoon salt 1/4 teaspoon pepper Prepare frozen vegetables according to package directions. In large skillet heat 1 Tablespoon olive oil over medium high heat. Pour in eggs; cook and stir until eggs are thickened. Remove from pan. In same skillet heat 2 Tablespoons sesame oil and remaining olive oil over medium heat. Add rice; cook and stir 10 to 12 minutes or until rice begins to brown. Stir in chicken, salt

and pepper. Add eggs, breaking into small pieces, and vegetables. Drizzle remaining sesame oil over mixture. Joy Moore Sanger

Crustless Spinach Quiche

1 dozen eggs 12- to 16-ounces shredded cheese (Swiss is delicious!) 1 bag frozen chopped spinach, defrosted and drained of excess moisture 12- to 16-ounces sliced mushrooms 1 onion, chopped 2 bell peppers, chopped (red and orange or yellow) Salt and pepper to taste. Sauté veggies in small amount of olive oil. Cool and drain well. Beat eggs and add other ingredients. Pour into buttered or sprayed 9x13-inch glass pan. Bake at 350 degrees for 20-30 minutes and then cover with foil. Continue baking until done, about 20 to 30 minutes more. Test with knife in center. Good for any meal and freezes well. Serves 10 to 12. Grace Johnson Denton

Easy Broccoli and Rice Casserole

1-1/3 cups instant rice 1 can cream of mushroom soup 1/2 cup onion, chopped 1 small jar Cheese Whiz 1 package chopped frozen broccoli 1 stick butter, soft Preheat oven to 350 degrees. Butter a casserole dish. Mix all ingredients together and pour into casserole dish. Bake about 40 minutes. Serve warm. Makes about 10 servings. Shirley Musgrave Denton

Fiesta Brunch

2 cans (7-ounces) diced green

chilies 6 corn tortillas cut into strips 1 pound hot bulk country sausage, crumbled, cooked, and well drained 1 pound Mexican cheese, shredded 8 extra large eggs, beaten 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon sweet Hungarian paprika 2 large tomatoes, sliced Spray a shallow 9x13-inch baking dish with cooking spray. Spread half of the chilies, top with half the tortilla strips, half the cooked sausage, and half of the shredded cheese. Repeat the layers. Beat the eggs, milk and all of the flavorings, except the paprika. Pour this mixture over the layered ingredients. Arrange the sliced tomato over all and sprinkle the paprika over the top. Cover with plastic wrap and place in the refrigerator overnight. Remove from the refrigerator one hour before baking. Bake in a preheated 350 degree oven for 50 to 60 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa on the side. Makes 12 to 15 servings. Elaine Wittman Denton

Crack 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese. Bake 20 minutes or until yolks are set. Let stand 5 minutes before serving. Makes 12 servings. Melinda Proctor Denton

Stuffin’ Egg Muffin

1 cup yellow cornmeal 1 cup milk 2 eggs 1 teaspoon salt 3/4 teaspoon soda 1/2 cup bacon drippings or oil (you can reduce by 1/4 cup) 1 can cream style corn 1 pound hamburger (browned and seasoned to taste) 1 pound cheese (grated) 1 large onion chopped 2 large jalapeños, chopped, or more to taste Preheat oven to 400 degrees 10 minutes

1 package (6-ounces) stuffing mix for chicken 3 Tablespoons real bacon bits 1/2 cup shredded Colby and Monterrey jack cheese mixture 12 eggs 12 foil muffin baking cups Preheat oven to 400 degrees. Prepare stuffing mix as directed on package omitting standing time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffins cups, forming about 1/4 inch rim around top of cup.

Grits and Cheese Bake

1 cup cooked hominy grits 8-ounces shredded Cheddar cheese 1 (4-ounce) can green chilies, chopped 1/2 cup whole milk 1/2 cup Panko flakes or dry bread crumbs 1 teaspoon Salt 1/2 teaspoon Pepper 1 minced garlic clove or garlic powder to taste Optional: May use hot chilies if hotter dish is desired Preheat oven to 325 degrees. Cook grits according to package directions. Mix cooked grits, cheese, green chilies, salt, pepper, and garlic in 5-cup baking dish. Pour whole milk over the top and sprinkle with Panko or bread crumbs. Bake in preheated oven for about 20 minutes. Serve warm with fresh tomatoes or salsa, if desired. Serves 4 to 6. Wanda L. Gibson Denton

Mexican Cornbread

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Mix first 7 ingredients for cornbread and pour 1/2 in bottom of sheet cake pan (10x14-inch). In layers, add the cheese, meat, onion, peppers; pour the remaining cornbread mixture over all. Bake for 50 minutes and serve. Good with dollop of sour cream and shredded cheese on top. Refrigerate leftovers; really good the next day after warmed up in microwave. Serves 8. Tona Batis Lewisville

Mexican Mac and Cheese Casserole

16-ounce box elbow macaroni 2 cups onions, sautéed in butter 16-ounce jar of chunky salsa 16-ounces cubed, cooked ham 1 box Velveeta cheese, cubed, melted in microwave Milk, if needed for thinning Boil macaroni until tender, about 12 minutes. Do not overcook. Stir everything else together in large serving dish. Add cooked, drained macaroni; combine well. If not hot enough and too stiff, add 1/4 cup milk, stir, and heat in microwave. Andy Walters Denton

Murphy’s Cabbage Rolls

1 medium head of cabbage 1 cup chopped onion 1 1/2 pounds ground beef or lamb 2/3 cups uncooked oats 1 cup sour cream 2 teaspoons salt 1 teaspoon pepper 1 Tablespoon Worchester sauce 1 bay leaf 1 clove garlic 1 1/2 cups tomato juice Separate large leaves from cabbage. Drop into boiling water, cover, cook 3 minutes. Drain leaves on paper towel to dry. Meanwhile combine beef, onion , oats, sour cream, salt and garlic, pepper, and Worchester sauce. Place 1/3 cup

mixture on each leaf, roll tightly and secure with toothpick. Shred remainder of cabbage and place in heavy iron skillet. Place cabbage rolls in skillet, pour tomato juice, with bay leaf added over rolls. Cover and cook on low for 25 minutes. Remove bay leaf. Serve warm. Serves 4-6 Wanda L. Gibson Denton

Drain pasta and toss with vegetables in skillet. Add 1 cup pasta water, lemon, mustard, parmesan, and milk; cook until creamy. Add additional pasta water if too thick. Serves 6. Joy Moore Sanger

Original Chili Pie

2 (15-ounce) cans pork ‘n beans 1 pound ground beef 1 small onion, finely chopped 2 Tablespoons butter Combine ground beef, butter, and onion in a 10-inch skillet. Cook until meat is pale pink. Add pork ‘n beans. Cook on low heat for about 10 minutes. Use as a main dish. Serves 4. Darlene Collins Denton

3 cups crushed corn ships 1/2 cup chopped onion 1 cup cheddar or Colby cheese, grated 1 can (15-ounce) chili without the beans, heated Layer crushed corn ships, onions, 1/2 cup cheese, and preheated chili in 1-quart casserole dish for 10 to 12 minutes. Remove from oven and top with remaining cheese. Return to oven and cook 5 minutes or until cheese is melted. Serve hot. Makes 4 servings. Wanda L. Gibson Denton

Pasta Primavera

2 Tablespoons olive oil 4 cloves garlic, minced 3/4 pound sugar snap peas, halved lengthwise 1 red bell pepper, thinly sliced 2 carrots, shaved with a peeler 1 pound spaghetti or linguine 1 teaspoon finely grated lemon 1 Tablespoon Dijon mustard 1 cup finely grated parmesan cheese 1/4 cup evaporated milk Warm oil over medium heat in a large skillet. Cook garlic until golden. Add peas, bell pepper, and carrots. Season lightly with salt and pepper. Increase heat to medium high and cook until tender, about 5 minutes. Meanwhile, cook pasta in a large pot of boiling water according to package directions. When pasta is nearly done set aside 1-1/2 cups cooking water.

Pork ‘n Beans with Ground Beef

South of the Border Casserole

Crust: 2 packages Jiffy cornbread mix 2 Tablespoons melted butter 1 teaspoon water 1/3 cup milk 2 eggs Mix together and spread on bottom of greased 9 x 13-inch pan. Topping: 12 eggs 1 pound sausage, cooked 1 cup shredded cheese (plus extra cheese for last 10 minutes) 2 cans (4-ounces each) chopped green chilies 1 cup milk 1 can cream style corn 2 Tablespoons chopped onion 1 cup salsa (used in last step, and optional) Preheat oven to 350 degrees. Mix topping ingredients together and pour over cornbread mixture. Bake at 350 degrees for 60-70 minutes, or until firm in center. Top with extra cheese and salsa during last 10 minutes of baking. Serve warm. Serves 9 to 12 depending on

portion sizes.

Melinda Proctor Denton

Squash Casserole

2 to 3 cups yellow squash cooked and drained 1 cup chicken soup 2 carrots 1 small jar chopped pimento 1 medium onion, chopped 1 cup sour cream 1 package cornbread stuffing mix Preheat oven to 350 degrees. Mix all ingredients except stuffing mix for topping, spread the remaining mix over the bottom of a 10x13 inch baking dish. Pour squash mixture over stuffing mix and top with remainder of mix. Bake at 350 degrees for 30 to 40 minutes. Vonda Hawk Denton

Spicy Mexican Casserole

2 pounds roasted cubed chicken 2 cups butter 2 cups stir fried onions 1 16-ounce jar pace S chunky salsa 1 cup chopped bell pepper 1 large can of cream of chicken soup 1 large coup can filled with milk 1 box of Mexican Velveeta cubed and melted in microwave 1 family size bag Doritos 16 ounce bag of cheddar cheese 1 extra large baking dish Preheat oven to 400 degrees. Set aside cooked cubed chicken- mix hot Velveeta cheese with butter, onions, salsa, bell pepper, soup and milk until smooth in large bowl. Stir in cubed chicken, stir well. Crush chips, pour 1/2 bag in baking pan, pour in mixture, cover with remaining chips, and bag of cheddar cheese. Bake until cheese melts. Serve hot. Andy Walters Denton

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Sweet Potato Casserole

3 cups sweet potatoes, cooked, drained, mashed (or use 3 cups canned), and whipped with mixer 2 large eggs, whipped 1/3 cup evaporated milk 1 stick butter or margarine, softened 3/4 cup sugar 1 teaspoon vanilla Topping: 1 cup brown sugar (packed) 1/3 cup flour 1/3 cup butter 1 to 1-1/2 cups chopped pecans Preheat oven to 350 degrees. Mix casserole ingredients and pour into baking dish. Mix topping ingredients together and spread over potatoes. Bake 35 minutes. Serves 6. Barbara Dotson Denton

Tater Tot Casserole

1 pound hamburger meat 1 onion, chopped 1 bell pepper, chopped 1/2 cup diced jalapeño peppers (optional) 1 teaspoon salt 1 teaspoon pepper 1 can cream of mushroom soup (undiluted) 16-ounce jar Cheese Whiz 32-ounce bag frozen tater tots Preheat oven to 350 degrees. Brown hamburger meat; drain excess fat. Add onions, bell pepper, jalapeño peppers, salt and pepper. Simmer for 5 minutes. Add cream of mushroom soup and Cheese Whiz. Simmer for 5 minutes. Pour mixture into a large casserole dish and top with tater tots. Bake for 45 to 50 minutes at 350 degrees. Makes 16 servings. Shirley Musgrave Denton

Mother’s Tuna Casserole

2 cups egg noodles, cooked and drained 1/2 stuck butter, melted

1 can cream of chicken soup 8-ounces cream cheese 1 cup diced onion 2 cans white tuna packed in water, drained 16-ounces shredded cheddar cheese, divided 10-ounce bag sour cream and onion potato chips, crushed Preheat oven to 375 degrees. Butter a large casserole pan. Combine noodles, butter, soup, sour cream, onion, tuna and 8-ounces of cheese. Pour into prepared pan. Top with crushed potato chips. Top with remaining cheese. Bake until cheese is melted and casserole is bubbling hot. Lilly Bruedigam Roanoke

Janie’s Veggie Casserole

32 ounces mayonnaise 1 cup grated Velveeta cheese 1 cup grated cheddar cheese 1/4 cups chopped celery 1/4 chopped onion 1 large package herbal stuffing (Pepperridge farm) 1 stick butter Preheat oven to 350 degrees. Mix all together. Top with stuffing mix. Pour melted butter on top. Bake at 30 minutes at 350 degrees. Janie Walter Denton

Veggie-Cheese Casserole

Large stock pot 1 cup butter 2 large chopped onions 32 ounces of tomato juice 32 ounces of okra (cut or whole) 32 ounces of canned cubed tomatoes Water Salt and pepper to taste Extra large roasting pan 16 ounces shredded cheese In stock pot melt butter and stir fry onions til soft, pour in tomato juice, okra, cubed tomatoes and enough water to cover all. Salt and pepper to taste. Boil until okra is

tender. Check often to see if needs more water or if heat needs to turned lower. Stir often or it will burn on bottom. Juice should be thick. Spoon into large roaster with just enough juice to cover veggies. Top with cheese, bake until cheese melts. Andy Walters Denton

Desserts Adult Grasshopper Pie

1 cup whole milk 8 Tablespoons crème de menthe 4 Tablespoons crème de cacao 1 pint heavy whipping cream 48 marshmallows cut into halves 1 chocolate crumb pie shell (crush chocolate wafers and mix with 3 Tablespoons melted butter) Heat milk, add marshmallows. Remove from heat when marshmallows have melted, stir in crème de menthe and crème do cacao. When cooled, gently fold in whipped cream. Pour into pie shell. Keep in freezer until ready to serve. Serves 6 to 8. Wanda L. Gibson Denton

Andes Mint Dark Chocolate Cookies

1 box Betty Crocker Super Moist Dark Chocolate cake mix 1/2 cup vegetable or canola oil 2 eggs 1 bag Andes Mint baking chips (10-ounces) or chopped Andes Mints Combine cake mix, eggs and oil in a large bowl. Stir in Andes chips. Drop onto ungreased cookie sheet in round balls. Bake at 350 degrees for 8 to 9 minutes. Elaine Wittman Denton

Andy’s Pecan Pie Bars

Crust: 1 box yellow cake mix 1 stick butter, melted (don’t substitute) 1 large egg Filling: 3/4 cup dark corn syrup 1/4 cup brown sugar, packed 2 large eggs 1 Tablespoon butter or vanilla extract 1-1/2 to 2 cups pecans Preheat oven to 350 degrees. Place cake mix, butter, and eggs in a bowl and beat for 2 minutes with an electric mixer. The dough will be thick. Press into the bottom and halfway up the sides of a 9x13inch baking pan, or two 8x8-inch baking pans. Bake until puffy, 16 to 20 minutes. Meanwhile, in the same bowl, place corn syrup, eggs, brown sugar, and butter extract. Blend 1 minute. Fold nuts into mixture. Pour evenly over baked crust. Bake 22 to 25 minutes until light brown and filling just starts to set. Cool 30 minutes before cutting. Serve warm or cold. About 24 bars. Andy Walters Denton

Apple Dumplings

2 cans of crescent rolls 21 ounce can of apple pie filling 2 1/2 cups water 1 1/2 cups sugar 1/2 stick butter 1 teaspoon vanilla 4 Tablespoons cinnamon 4 Tablespoons sugar 13x9x2-inch baking dish Preheat oven to 350 degrees. Lay 10 crescent rolls our flat, spoon on 1 spoon of filling, fold over remaining crust, pinch tightly shut, place in pan, repeat with other can rolls. In stew pot mix water, sugar, butter and vanilla heat until butter is melted. Pour over dumplings, sprinkle with cinnamon and sugar

Holiday Traditions

bake at 350 for 30-45 minutes. Serves 20 Janie Walters Denton

B’s Fruit Salad

1/2 watermelon, cubed 1 fresh pineapple, cubed 1 small cantaloupe, cubed 1 bunch seedless grapes 1 large container vanilla yogurt Place all the fruit in one bowl. Cover with plastic wrap and chill well. Put yogurt in another bowl. Allow guests to serve themselves, using yogurt as topping or for dipping. Keep refrigerated. H.B. Bruedigam Roanoke

Banana Split Crumb Cake

1/2 cup margarine or butter, softened 1/2 cup sugar 2-1/2 cups graham cracker crumbs 2 (8-ounce) packages cream cheese 2 cups sugar 4 large bananas 1 (20-ounce) can crushed pineapple, drained 1 (9-ounce) non-dairy whipped topping 1/2 cup pecans, chopped 1/2 cup cherries Preheat oven to 350 degrees. Mix together the butter, 1/2 cup of sugar, and graham cracker crumbs. Reserve 1/4 cup of this mixture. Press remaining mixture in bottom of oblong sheet cake pan. Cream together cream cheese and 2 cups sugar. Spread over cracker crumbs. Slice bananas over mixture. Spread pineapple over bananas. Cover with whipped topping, pecans, cherries, and remaining crumb mixture. Chill and serve. Vonda Hawk Denton

Buttermilk Cake

1 cup shortening 1 cup buttermilk

1/2 teaspoon salt, added to flour 2 cups sugar 3 cups flour 1/2 teaspoon baking soda, added to buttermilk 4 eggs 1 teaspoon lemon flavoring 1 teaspoon orange flavoring Cream sugar and shortening. Add eggs. Add half milk and half flour; beat one minute. Add rest of milk and rest of flour. Beat two minutes. Bake one hour at 350 degrees in large Bundt pan that has been greased and floured. Serves about 8. Barbara Dotson Denton

Bourbon Pecan Pie

9-inch pie crust 1/2 cup sugar 1/4 cup light brown sugar 1 1/2 teaspoons flour 1/2 teaspoons salt 4 eggs 1 1/2 cup honey 2 Tablespoons bourbon 1 1/2 Tablespoons melted butter 1 1/2 teaspoons vanilla 1 1/4 cups pecan halves Preheat oven to 350 degrees. Whisk the in dry ingredients with eggs until smooth. Mix in honey. Add bourbon, butter and vanilla and fold in the pecans. Pour into the crust and bake at 350 degrees for 1 hour. Don Vann Denton

B’s Cherry Pie

2 unbaked pie crusts 1 large can of cherry pie filling 2 to 3 Tablespoons sugar Ice cream or Cool Whip Preheat oven to 350 degrees. Thaw pie crusts. Pour pie filling in one crust, cover with the other crust. Pinch crusts together to seal them. With fork, poke little holes evenly all over top crust. With tines of fork, go around edges of sealed crust to make X-s. Bake

according to package directions. Sprinkle hot pie with sugar. Serve topped with Cool Whip or ice cream. H.B. Bruedigam Roanoke

Cherry Cheesecake

1 inner package graham cracker crumbs 1/3 cup sugar ½ cup cups butter or Margarine 8-ounces cream cheese 1 cup sugar 1 Tablespoon lemon juice 2 cans Comstock cherries 8-ounce whipped cream Preheat oven to 350 degrees. Mix graham cracker crumbs with sugar, and butter, press into bottom of 13x9 inch Pyrex dish. Bake for 6 to 7 minutes at 350 degrees. Combine softened cream cheese, 1 cup sugar and 1 Tablespoon lemon juice and blend until smooth. Fold in whipped cream. Spread over cooled crust. Top with the cherry pie filling. Refrigerate. Best made night before. Serves 12. Elaine Wittman Denton

Cherry Cheese Pull-Apart

1 cup chopped pecans 1 can cherry pie filling 4-ounces cream cheese, softened 2 Tablespoons sugar 1/2 teaspoon vanilla Frozen bread dough Thaw and rise dough. Preheat oven to 350 degrees. Butter a Bundt pan. Combine cream cheese, sugar, and vanilla until well mixed. Put pecans and cherries in Bundt pan. Slice dough into 20 pieces; roll out each with a rolling pin. Add cream cheese mixture to each piece and close. Place two rows on top of cherry/pecans. Bake for 30 minutes. Elaine Wittman Denton

Cherry Nut Bread

1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 cup sugar Juice from 8 ounce jar of maraschino cherries 1 8 ounce bottle of maraschino cherries chopped up 1 cup chopped nuts 1 loaf pan- lined with wax paper Butter or favorite toppings Preheat oven to 350 degree oven. Sift flour, baking powder and salt together set aside. Beat eggs, sugar and cherry juice. Add to dry ingredients. Mix well. Gold in chopped cherries and nuts. Pour into lined loaf pan, bake at 350 degrees for 45 minutes. Serves 8-12 Janie Walters Denton

Cherry Walnut Bars

2 1/4 cups sifted flour 1/2 cup white sugar 1 cup soft butter 2 eggs 1 cup firmly packed brown sugar 1/2 cup flaked coconut 1/2 teaspoon salt 1/2 teaspoon baking powder 1 (2-ounce) jar maraschino cherries 1/2 teaspoon vanilla 1/2 cup chopped walnuts Preheat oven to 350 degrees. Mix flour, white sugar, and butter until crumbly. Press into 9x13-inch plan or glass dish. Bake for 20 minutes at 350 degrees. Top with blended eggs, brown sugar, salt, baking powder, vanilla, walnuts, and drained and chopped finely maraschino cherries. Bake 25 minutes more. Frost with 1 Tablespoon softened butter, 1 cup powdered sugar, and liquid from cherries. Apply while bars are warm. Cut into 48 bars. Mary Nordenson Denton

Chocolate Chip Dip

8-ounces cream cheese, softened

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1/2 cup butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1/2 teaspoon vanilla 3/4 cup miniature chocolate chips Cream butter and cream cheese together, adding sugars and vanilla. Fold in chocolate chips at the end. Chill for several hours. Serve with chocolate graham crackers, regular graham crackers, shortbread cookies (any brand). Melinda Proctor Denton

Chocolate Iced Peppermint

Cream Ladyfingers 1 (3.4-ounce) box French vanilla instant pudding and pie filling 1-1/2 cups whole milk 1/2 teaspoon peppermint extract 1/2 cup dark chocolate morsels 1/3 cup heavy cream 48 soft sponge ladyfingers Garnish: Crushed soft peppermint candy Prepare pudding according to package directions, using milk and peppermint extract. Set aside. Place chocolate morsels in a heat-proof bowl. Set aside. In a small saucepan, heat cream until very hot, but not boiling. Pour over chocolate morsels. Let sit for one minute, and then whisk until chocolate is melted and smooth. Set aside. Spread one tablespoon pudding on surface of ladyfingers, using only half of the ladyfingers. Top each with the other ladyfingers, rounded side up. Spread 1 teaspoon warm chocolate mixture over the top of the ladyfingers. Garnish with peppermint. Serve immediately or refrigerate until ready to serve. Serves 24. Beverly Hubbard Boyd Denton

Chocolate-Hazelnut Shortbread Tartlets

1/3 cup dark chocolate morsels, melted 1/4 cup chocolate hazelnut spread

(Nutella) 8-ounces mascarpone cheese 24 mini shortbread tart shells Garnish: Finely chopped toasted hazelnuts In a medium bowl, combine melted chocolate and chocolate hazelnut spread, stirring vigorously with a spoon until smooth and creamy. Add mascarpone cheese, stirring to incorporate. Place mixture in a piping bag fitted with a small closed star tip (Wilton #30). Pipe mixture evenly into tart shells. Garnish with chopped hazelnuts. Refrigerate 30 minutes or until needed. Makes 24 tartlets. Beverly Hubbard Boyd Denton

Cinnamon-Almond Brittle

1 cup sugar 1 cup karo 1 cup sliced almonds 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla 1 teaspoon butter 1 teaspoon baking soda Lone a large baking sheet with foil and coat with nonstick baking spray. Combine sugar and karo and almonds, and salt. Microwave on high for 6 minutes stirring every 2 minutes scraping bottom of bowl, add cinnamon, vanilla, and butter and microwave for 3 minutes. Stop to stir on occasion. Stir in soda, it will become foamy. Pour mixture onto baking sheet. Spread candy to 1/4 inch thick. Let cool. Break into pieces Joy Moore Sanger

Cinnamon Apple Sauce

1/4 cup red cinnamon candies (Red Hots) 1/2 cup water 1 package lemon Jell-O (3-ounces) 1-1/2 to 2 cups applesauce Heat candies in water until melted. Pour over Jell-O in bowl, stir until dissolved. Stir in applesauce.

Chill in serving dish. Elaine Wittman Denton

Coconut Balls

1 white cake mix 1 cup coconut 1 container of vanilla frosting White chocolate chips 1/4 of a bar of paraffin Preheat oven to 350 degrees. Bake white cake as directed and add cup coconut. Bake at 350 degrees in a 28 inch cake pan. Once cake is done put cake in large bowl and add 1 container of vanilla frosting and beat till like a paste. Cool then make them into balls. Dip in white chocolate chips and paraffin(melted). Then in rest of coconut. Place on wax paper. Serves 4 dozen Waunita Griffin Krum

Coconut Macadamia Nut Pie

1 homemade pie crust 1 can 15 ounce cream of coconut 2 boxes (3 ounces each) cook-andserve vanilla pudding mix 1 3/4 cups milk 1 jar (4 ounces) macadamia nuts, coarsely chopped(about 3/4 cups) 1 1/2 cups heavy cream 2/3 cups shredded coconut, toasted Preheat oven to 450 degrees. Place pie crust into 9-inch pie plate and crimp edges. Bake at 450 degrees for about 10 minutes or until golden brown. Cool completely. Reserve 3 Tablespoons of the cream of coconut in a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium-heat, stirring constantly, until mixture comes to a full bowl and is very thick, about 18 minutes. Take off heat and stir in half of the nuts. Pour filling into the cooled pie crust and refrigerate for 2 hours. Whip cream and reserved 3 tablespoons of cream of coconut to stiff

peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate at least three hours or overnight before serving. Vonda Hawk Denton

Coffee â&#x20AC;&#x153;Breakfast Honey Bunâ&#x20AC;? Cake

1 box yellow cake mix 1 cup sour cream 3/4 cup soft butter or oil 4 large eggs Filling: 1/2 cup honey 1/2 cup brown sugar, packed 2 Tablespoons cinnamon Glaze: 2 cups powdered sugar 1 teaspoon vanilla 1/3 cup milk Preheat oven to 350 degrees. Butter a 9x13-inch baking pan (or two 8x8-inch). Set buttered pan in oven. In mixing bowl, place cake mix, sour cream, butter and eggs. Blend for 3 minutes on medium for a thick, smooth batter. Pour into baking pan. Mix honey, brown sugar and cinnamon; drizzle across batter. With fork, swirl slightly through batter. Bake 40 minutes. Remove from oven. Mix the glaze ingredients together and pour on top of hot breakfast cake; spread and cover top completely. Garnish with nuts, if desired. Cool 20 minutes. Serve warm. Good with milk, coffee or favorite drink. Andy Walters Denton

Coconut Pound Cake

2 cups flour 1 teaspoon salt 1 teaspoon soda 2 cups sugar 6 eggs 1 cup of real butter 1 Tablespoon butter flavoring 1 teaspoon vanilla flavoring 14 ounces bakers coconut Icing:

May your Christmas season be filled with the wonder of his birth.

All faiths or beliefs are welcome. KN

Holiday Traditions

1 can of sweetened condensed milk 1 can of cream of coconut Preheat oven to 350 degrees. Sift flour, salt and soda together, set aside. Cream sugar, eggs and butter. Mix all together, stir flavorings and coconut together beat well. Pour into buttered and floured large bundt pan. Bake at 350 degrees for 1 hour. Mix eagle brand milk and cream of coconut together. Poke holes in cake after placing on serving dish. Pour icing in holes while cake is still warm. Serves 12 Janie Walters Denton

Cranberry Lemon Crumb Cake

1 box lemon cake mix 1 cup sour cream 3 eggs 1/3 cup oil 1 teaspoon lemon zest 1 1/2 cups dried cranberries Topping: 2 cups flour 1 cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 3/4 cup butter melted 1/4 cup dried cranberries Powdered sugar for dusting Preheat oven to 350 degrees. Coat a 13x9x2 inch pan with nonstick spray. Combing cake mix, sour cream, eggs, oil and lemon zest in large bowl. Beat on low speed for 30 seconds then on medium high for 2 minutes. Fold in 1/2 cup cranberries. Pour batter in pans and bake at 350 degrees for 30 minutes. Make topping. Crumbled over top of cake along with remaining cranberries and return oven for another 20 minutes. Let cool, dust with powdered sugar. Joy Moore Sanger

Custard Bread Pudding

1/2 cup of butter

6 slices of buttered toast 12 eggs 1 Tablespoon of vanilla 1 quart of half and half or milk 3 cups sugar 1 1/2 cups raisins-optional 2-4 Tablespoons cinnamon 11x14-inch baking pan or large pan Preheat oven to 350 degrees. Heavy butter on both sides of toast cut in small pieces. Cover inside of baking dish with toast. In large bowl beat eggs till foamy. Beat sugar in well. Beat vanilla and half and half well, set aside. Pour raisins over toast. Cover raisins with cinnamon, pour mixture over contents in pan, soaking toast, my poking with spoon. Bake at 350 degrees until pudding is set- light brown. 30 minutes. Serves 8-10. Janie Walters

Dunking Platters

2 cups margarine or butter, melted 2 cups brown sugar, packed 2 cups granulated sugar 4 eggs, beaten 2 teaspoons vanilla 2 cups oatmeal 2 cups corn flakes 4 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1-1/2 cups raisins 1 cup shredded coconut Blend together margarine and sugars. Stir in eggs and vanilla. Mix in oatmeal and corn flakes. Sift together flour, soda, and baking powder. Stir into oatmeal mixture. Stir in raisins and coconut. Drop by tablespoonfuls onto ungreased cookie sheet and bake at 350 degrees about 12 minutes. Keep cookies well separated as they spread during baking. Makes about 6 dozen large cookies. Elaine Wittman

Flolo’s Rich, Fudgy Brownies

1 cup (2 sticks) butter 2 1/4 cups sugar 4 large eggs

1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder, optional 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 2 cups semi-sweet chocolate chips Pre-heat oven to 350 degrees. Butter a 9x13-inch baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder (if using), and vanilla extract. Mix until well combined. Stir in the flour and chocolate chips until well combined; if you want the chocolate chips to stay more “chip-like,” let batter cool for 10 - 15 minutes before adding them to the batter. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool completely. Julie Flolo Denton

Fooled You Pecan Pie!

3 egg whites 24 Ritz crackers 1 cup sugar 1 cup chopped pecans Preheat oven to 350 degrees. Butter a pie pan. Beat egg whites until stiff. Add sugar and beat. Crumble Ritz crackers and add to mixture. Stir in chopped nuts, mix well, and put into a buttered pie pan. Bake about 25 minutes. Serve warm. 8 servings. Shirley Musgrave Denton

Fruit Cake Cookies

1 cup butter, softened

2 cups firmly packed light brown sugar 2 eggs 1 whole bottle brandy extract 4 cups sifted flour 1/2 teaspoon salt 1 teaspoon baking powder 2/3 cup milk or buttermilk 2 cups pecans, chopped 1 large container (16-ounces) each: chopped candied red cherries, green cherries, pineapple, dried apricots Cream butter; gradually add sugar, beating well. Add eggs, beat well. Add brandy extract. Sift flour, baking soda, and salt in medium bowl. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Add chopped pecans, chopped cherries, pineapple, and apricots. Chill overnight (can be frozen 4 or 5 days then thawed in refrigerator). Drop by teaspoonfuls on to parchment paper. Bake at 370 to 375 degrees for 8 to 10 minutes. Remove to wire rack to cool. Makes 7 dozen. Barbara Dotson Denton

Fruit Cobbler

1/4 cup salad oil 1 cup flour 1 cup sugar 2 teaspoons salt 1 cup milk Canned fruit (cherries, peaches, etc) Preheat oven to 350 degrees. Heat oil in baking dish, sift together next 4 ingredients and add milk to them. Pour mixture over hot oil. DO NOT STIR. Pour one regular size can of fruit into the mixture. Again DO NOT STIR. Bake at 350 degrees for 45 minutes. Serve warm. Dolores Vann Denton

Fruit Cocktail Cake

2 cups flour

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Holiday Traditions

1-1/2 cups sugar 1-1/2 teaspoons baking soda 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla 1 number 303 can fruit cocktail (16to 17-ounces) 1/2 cup brown sugar 1/2 cup coconut Sift dry ingredients. Add the fruit, beaten eggs, and vanilla. Mix slightly by hand. Pour into buttered oven-proof baking dish. Mix brown sugar and coconut and sprinkle over top of cake. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Icing: 1 stick real butter 1 small can evaporated milk 1/2 cup sugar 1/2 to 3/4 cup pecans 1/2 cup coconut 1 teaspoon vanilla Boil all ingredients about 5 minutes and pour over cake as soon as cake is done. Barbara Dotson Denton

Gingerbread Folks

2 eggs-beaten 1 cup brown sugar 1/3 cup buttered flavored Crisco 1 1/2 cup molasses 2/3 cups cold water 1 teaspoon 7 cups flour 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoons soda 2 teaspoons ginger 2 teaspoons allspice Preheat oven to 350 degrees. Beat eggs, sugar, Crisco, molasses, water and vanilla together. Sift all dry ingredients together well. Mix all together. Cover and chill 2 hours. Roll dough 1/4 inch thick of floured surface. Cut out with ginger man cookie cutter. Place 2 inches apart on lightly greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool and ice

with favorite frosting and candies if desired. Serves 24 Janie Walters Denton

See’s Fudge

1 package 6-ounce semisweet chocolate chips ½ butter 1 teaspoon vanilla extract 2 cups sugar 1 can 5 ounce evaporated milk 10 large marshmallows 1 cup chopped nuts In bowl, combine chocolate chips, butter and vanilla; reserve. In pot over medium heat, bring sugar, milk and marshmallows to a boil, stirring frequently. On low, cook, stirring constantly, 6 minutes. Pour hot mixture over chocolate chip mixture. On medium-low, beat until fudge is thick and dull (doesn’t take long) stir in nuts. Pour into 8-inch square pan; cover. Refrigerate until firm, 1-2 hours. Makes 64 squares. Elaine Wittman

Grandmother’s Funeral Cake (Dump Cake)

1 large can cherry, pear, peach, apple, or strawberry pie filling 1 large can crushed pineapple, drained (optional) 1 box butter recipe cake mix 2 sticks butter or margarine 1 cup chopped nuts (pecans or walnuts) 1 cup flaked coconut (sometimes use little more) Preheat oven to 350 degrees. Spray bottom of 9x13-glass pan with cooking spray. Mix pineapple and pie filling in bottom of pan. Pour dry cake mix over mixture. Melt sticks of butter or margarine and pour over dry cake mix. Top with nuts and coconut. Bake for 35 to 40 minutes, until golden brown. Note: Metal pans don’t come out too well, so use glass pan if you can. Cake can also be made with

canned peaches.

Talyn Brown Shady Shore

Homemade, Chemical-Free Yellow Cake Mix

2 1/2 cups all-purpose flour 2 1/4 cups sugar 1/3 cup instant nonfat dry milk, such as Carnation 2 teaspoons baking powder 1 teaspoon fine salt When ready to bake: Cooking spray 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract When ready to bake: Cooking spray 1 1/4 cup water 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use. To bake: Preheat the oven to 350 degrees. Line two 9-inch cake pans or one 9x13-inch pan with parchment. Coat with cooking spray. Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Pour into prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes; turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired. For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway

through. Cool completely before frosting as desired. Julie Flolo Denton

Ice Cream in a Ziploc Bag

3 Tablespoons sugar 1/2 cup whole milk 1/2 cup heavy cream 1/2 teaspoon vanilla extract Ice cubes Rock salt 1 (1-quart) thick plastic storage bag with zip closure 1 (1-gallon) thick plastic storage bag with zip closure Place sugar, milk, cream and vanilla in quart bag and seal. Place inside gallon bag, add ice cubes and rock salt; seal. Toss bags back and forth for 10 minutes. Top with chocolate syrup. Serves 2. Wanda L. Gibson Denton

Kathy’s Coconut Cake

1 package white or yellow cake mix 1 14-ounce can sweetened condensed milk 1 8.5-ounce can Coco Lopez 1 12-ounce carton non-dairy whipped topping 1 cup coconut Prepare cake mix and preheat oven according to package directions for a 9x13-inch baking pan. Bake cake as directed. While cake is baking, combine condensed milk and Coco Lopez; mix well. Poke holes in cake with a fork while cake is still hot. Pour liquid mixture over. Cool. Ice with combined non-dairy topping and coconut. Elaine Wittman Denton

Key Lime Cookie Bars

1 16.5-ounce roll of sugar cookie dough 1 21-ounce can of key lime pie filling 1 8-ounce container of dessert topping Cooking spray

Holiday Traditions

Preheat oven to 350 degrees. Spray a 9x12-inch cookie sheet with cooking spray. Press cookie dough on cookie sheet evenly. Bake 12 minutes until golden in color. Remove from oven and completely cool. When cookie base is cooled, spread key lime filling on top. Spread dessert topping on top of key lime filling. Refrigerate for 4 to 6 hours, until firm. Cut into bars and gently lift with a server onto dessert plates. Makes 18 to 24 servings. Arlene Bowen Providence Village

Lemon Coconut Cake

1 cup softened butter 2 cups sugar 4 large eggs, separated 3 cups all-purpose flour 1 Tablespoon baking powder 1 cup milk T teaspoon vanilla extract Lemon fill Cream cheese frosting 2 cups sweetened flaked coconut Beat butter at medium speed with a electric mixer until fluffy, gradually add sugar, beating well. Add egg yolks one at a time, beating after each one. Combine flour and baking powder, add to butter mixture alternately with milk, beginning and ending with flour mixture, beat at low speed until blended after each addition. Stir in vanilla. Beat egg whites at high speed with mixer until stiff peaks form. Fold 1/3 of eggs whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter in 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 18-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks. Ten minutes, remove from pans and cool completely on wire racks. Spread lemon filling between layers. Spread cream cheese frosting on top and sides with coconut.

Garnish if desired. Lemon filling: 1 cup sugar 1 cup boiling water 1/4 cup cornstarch 4 egg yolks, lightly beaten 2 teaspoons grated lemon rind 1/3 cup fresh lemon juice 2 Tablespoons butter Combine sugar and cornstarch in a medium saucepan, whisk in 1 cup boiling water. Cook over medium heat, whisking constantly until sugar and cornstarch dissolve (about 2 minutes) gradually whisk about 1/4 of hot sugar mixture into egg yolks, add to remaining hot sugar mixture in pan whisking constantly. Whisk in lemon rind and juice. Cook, whisking constantly until mixture is thickened (about 2 to 3 minutes) remove from heat. Whisk in butter, let cool completely, stirring occasionally. Cream cheese frosting: 1/2 cup butter, softened 1 8 ounce package cream cheese, softened 1 16 ounce package powdered sugar 1 teaspoon vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended, stir in vanilla extract.

Million Dollar Pound Cake with Butterscotch Sauce

CAKE: 2 cups softened butter (no substitutes) 3 cups sugar 6 eggs 4 cups all-purpose flour 3/4 cup milk 1 teaspoon almond extract (or vanilla) 1 teaspoon vanilla BUTTERSCOTCH SAUCE: 1-1/2 cups brown sugar 1/4 teaspoon salt

1/4 cup all-purpose flour 1 cup boiling water 1/2 stick butter 2 tablespoons cream or evaporated milk 1 teaspoon vanilla Preheat Oven at 300 degrees for 10 minutes. For the cake: Mix the softened butter, and gradually add sugar and beat well. Add eggs one at a time, beating after each addition. Add flour to creamed mixture, alternating milk and flour, and mix just until blended. Stir in extracts and pour into greased and floured 10 inch tube pan. Bake at 300 for about 1 hour and 40 minutes or until cake tests done. Will rise above pan level during baking but will settle while cooking. Cool in pan about 15 minutes and then remove to a serving platter. For the sauce: Combine sugar and flour in pan, adding boiling water and salt. Mix well with spoon or whisk and bring to a boil. Cook to desired thickness (about 5 or 6 minutes). If too thick add more boiling water. Remove from heat and add butter, milk and vanilla and stir together. Pour warm sauce over cake when served. Sauce can be refrigerated and heated again at a later time. Good on most any cake. Can add dollop of whip cream too. Makes 12 to 15 pieces of cake. Tona Batis Lewisville

Miracle Margarita Flan Cake

1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 3 eggs 3 Tablespoons Grand Marnier (may substitute sweetened orange juice and 1 Tablespoon sugar) 1 teaspoon very finely grated orange zest Vegetable oil cooking spray 1/2 cup cajeta (Mexican caramel sauce) or caramel ice cream topping 1 (18.25-ounce) box butter recipe

cake mix, plus ingredients called for on box 1/2 cup gold tequila (may substitute ginger ale) 1 teaspoon very finely grated lime zest 1 cup sweetened flaked coconut Preheat oven to 325 degrees. In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier, and orange zest together. Set aside. Generously spray a 12-cup Bundt pan with vegetable oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside. Prepare the cake mix according to the package directions, substituting the 1/2 cup tequila for 1/2 cup of the required water, and adding lime zest. Fold coconut into cake batter. Pour the batter on top of the cajeta in the pan. Gradually pour the milk mixture over the batter, DO NOT STIR (the milk mixture will sink and the batter will rise). Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving place. Let cool completely. Makes 12 to 14 servings.

Mississippi Mud Cake

1 cup chopped pecans 1 cup butter 1 4-ounce semisweet chocolate baking bar, chopped 2 cups sugar 1 1/2 cups all-purpose flour ½ cup cups unsweetened cocoa 4 large eggs 1 teaspoon vanilla extract ¾ salt 1 10.5-ounce bag of miniature marshmallows Chocolate frosting Preheat oven to 350 degrees. Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until toasted. Microwave 1 cup butter and semisweet chocolate in a large

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Holiday Traditions

microwave-safe bowl at HIGH for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting, and sprinkle evenly with toasted pecans. Chocolate frosting 1/2 cup butter 1/2 cup unsweetened cocoa 1/3 cup milk 1 16-ounce package powdered sugar 1 teaspoon vanilla extract Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, 2 minutes or until slightly thickened; remove from heat. Beat in powered sugar and vanilla at medium-high speed with an electric mixture until smooth. Elaine Wittman Denton

Mother’s Apple Crisp

2-1/2 sticks of butter 2 large cans of apple pie filling 1 1/2 cups brown sugar 1/2 cup sugar 1/2 cup flour 2 cups instant oats 2 Tablespoons cinnamon 1 cup raisins (optional) Ice cream or cool whip (optional) Preheat oven to 375 degrees. Melt 1 stick of butter in 3-4 quart sized baking pan. Pour in 2 cans of apple pie filling and set aside. In a large mixing bowl stir brown and regular sugar, flour, oats, cinnamon and raisins together. Cut 1-1/2 sticks of melted butter into dry mixture until somewhat crumbly. Top the entire pan with crumb mixture. Bake at 375 degrees until brown. Top with ice cream or cool

whip. Serves 6.

Lilly Bruedigam Roanoke, TX

Mother’s Apricot Fried Pies

2 cups flour 3/4 teaspoon salt 2 teaspoons baking powder 2-1/2 teaspoons sugar 6 Tablespoons butter flavored Crisco 1/2 cup milk 2 Tablespoons milk 1 quart Apricot Preserves 2 cups oil 1/2 cup sugar (optional) Sift flour, salt, baking powder and sugar together in a mixing bowl. Cut Crisco into dry mixture; mix in 1 cup and 2 Tablespoons of milk. Set in freezer for approximately 30 minutes. Place egg sized ball of dough on floured surface and roll. Fill one side of dough with preserves, fold over in half and seal edge with a fork. Fry until golden brown and drain on paper towels. Immediately sprinkle sugar or glaze. Serves 4 or more. Lilly Bruedigam Roanoke, TX

Mother’s Pineapple Pudding Pie

2 shortbread bookie ready-made pie crust 1 (15-ounce) can of crushed pineapple packed in heavy syrup, drained well 2-1/2 cups half and half or milk, cold 1 large box Jell-O instant pudding mix, vanilla 1 tub of Cool Whip Pour pineapple in colander to drain. In mixing bowl, pour cold milk and pudding mix. Mix until set. Add well-drained pineapple. Stir well. Pour into pie crusts evenly. Top with Cool Whip. Chill until ready to serve. Store in refrigerator. Note: May be served as pudding without the pie crusts.

Lilly Bruedigam Roanoke

No Bake Cookies

1 stick margarine or butter 2 cups sugar 1/2 cup cocoa Pinch salt 1 teaspoon vanilla 1/2 cup milk 1/2 cup peanut butter Combine first six ingredients in saucepan and cook 5 minutes. Stir in peanut butter. Remove from heat and add oats. Mix well. Drop from teaspoon onto waxed paper. Let cool. Makes 24 cookies. Gretchen Arrant Denton

Old Fashioned Peach Cobbler

1 stick butter, melted Dash nutmeg 1 cup flour 3/4 cup milk 1 cup sugar 1-1/2 teaspoons cinnamon 2 teaspoons baking powder 29-ounce can sliced peaches with juice Preheat oven to 375 degrees. Pour butter into a 9x9-inch Pyrex casserole dish; set aside. Combine sugar, nutmeg, cinnamon, flour and baking powder. Mix well. Stir in milk. Pour mixture on top of melted butter. Add peaches and juice. Bake for 35 to 40 minutes or until brown. Serve warm. Makes 12 servings. Shirley Musgrave Denton

Orange Slice Cake

1 cup butter, softened 2 cup sugar 4 eggs ½ cup buttermilk 3 cups flour 1 teaspoon soda 1 teaspoon salt 1 pound orange slice candy, chopped 8-ounce dates, chopped

3 ¼-ounce coconut 1 ½ cups chopped pecans ½ cup flour 1 cup orange juice 2 cup confectioners’ sugar Preheat oven to 325 degrees. Grease and flour a Bundt pan. Cream butter and sugar in mixing bowl until light and fluffy. Beat in eggs and buttermilk. Add 3 cups flour, soda, and salt; mix well. Toss candy, dates, coconut, and pecans with ½ cup flour in bowl, until well coated. Add to cake batter, mix well. Spoon into greased and floured Bundt pan. Bake for 1 hour and 45 minutes. Blend orange juice and confectioners’ sugar in small bowl. Pour over hot cake. Cool in pan. Serves 12. Elois Brown Shady Shores

Peanut Butter Bars

1 13x9-inch ungreased baking dish 1 box of yellow butter cake mix 1 cup peanut butter-chunky 1 stick butter-melted 2 large eggs Large mixing bowl and mixer and microwave Filling: 12 ounces chocolate chips 14 ounce can of Eagle brand milk 2 Tablespoons butter 1 cup nuts (walnut, pecans, or peanuts) 1 Tablespoon vanilla extract Preheat oven to 325 degrees. In mixing bowl mix cake mix, peanut butter, melted butter, and eggs. Blend with mixer for 1 minute. Batter will be thick. Remove 1 1/2 cups of batter and set aside. Pour remaining batter into pan. Press with fingers evenly over the bottom inside of pan. Set aside. Start the filling, pour butter and chocolate chips in bowl and microwave until melted-about 2 minutes, stirring often. Stir in eagle brand milk, vanilla, coconut and nuts. Pour over crust in pan evenly. Take the 1 1/2 cups that was set aside

Holiday blessings from all the residents and staff at Good Samaritan Society – Lake Forest Village.

All faiths or beliefs are welcome. KN

Holiday Traditions

In over 30 years,

we haven’t missed a beat.

1992:

Dr. Acuff helps launch open heart surgery program at Denton Regional

1980:

Heart Center Opens

1985:

First cardiac catheterization lab opens in Denton County

2005:

Denton Regional becomes first Accredited Chest Pain Center in Denton County

1999:

Named Top 100 Hospital in US for Open Heart Program

2009:

2011:

Dr. Cai performs first minimally invasive robotassisted heart surgery in the region

Denton Regional provides technology to area EMS providers to allow transmission of EKGs from the field to the hospital, decreasing “door-toballoon” time

2014:

Denton Regional opens first Radial Lounge in Denton County

2012:

New electrophysiology lab opens to diagnose and treat patients with abnormal heart rhythms

For more than 30 years, state-of-the-art technology and advanced surgical techniques have been at the heart of everything we do at Denton Regional Medical Center. Our team of cardiovascular experts have been at the forefront of cardiac care for more than three decades, providing our patients with better outcomes, less invasive procedures, smaller incisions, and shorter hospital stays. Now there is another FIRST for Denton County…Denton Regional introduces a new level of care for Heart patients with the opening of its Radial Lounge. The Radial Lounge houses special treatment rooms with individual lounge chairs, high def televisions, and Wi-Fi access. Patients can relax while they recover after undergoing transradial catheterization procedures. That’s one more reason why we’re more than a heart hospital. We’re care you can trust.

To learn more, visit dentonregional.com. KN

Holiday Traditions

earlier and crumble on top. Bake until light brown. Cool 30 minutes before cutting. Serves 24. Andy Walters Denton

Peanut Butter Pie

1 cup peanut butter, crunchy or creamy 8-ounces cream cheese 16-ounces Cool Whip 1-1/2 cups powdered sugar 1 prepared Graham cracker crust Mix all ingredients together well and pour into prepared crust. Refrigerate for a minimum of 8 hours. Serves 8. Shirley Musgrave Denton

Pecan Cookie Bars

1 pound box brown sugar (dark or light) 2 cups biscuit mix 4 eggs, well beaten 2 cups chopped pecans (or other nuts) Preheat oven to 325 degrees. Grease and flour (or spray) a 9x13inch pan. Combine all ingredients and mix well. Pour into prepared pan. Bake 30 to 35 minutes. Cool completely. Cut into 48 bars. Delicious with coffee or as a dessert. Grace Johnson Denton

Pecan Pie

4 eggs 1 cup sugar 1 cup corn syrup 1/3 cup melted butter or margarine 1/2 teaspoon vanilla 1 cup pecans Preheat oven to 350 degrees. Combine ingredients using only half of the pecans. Pour into unbaked pie shell and sprinkle with remaining pecans on top. Bake about 40 min at 350 degrees. Serves 6-8. Mary Ann DeBery Denton

Pecan Pie Bars

2 cups all-purpose flour 1/2 cup sugar 1/8 teaspoon salt 3/4 cup butter or margarine, cut up 1 cup firmly packed brown sugar 1 cup light corn syrup 1/2 cup butter or margarine 4 large eggs, lightly beaten 2-1/2 cups finely chopped pecans 1 teaspoon vanilla extract Combine flour, sugar, and salt in large bowl; cut in ¾ cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13x9-inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 degrees for 17 to 20 minutes or until lightly browned. Combine brown sugar, corn syrup, and ½ cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yields 16 large bars. Mary Lou Dankesreiter Pilot Point

Puppy Chow

8 cups chex 1 cup peanut butter 1 cup semi-sweet chocolate chips 1 stick butter 1 box powered sugar Melt peanut butter, chocolate chips and butter in microwave. (about 1 to 2 minutes) pour mixture over chex cereal, slowly making sure all is covered. Shake coated mixture in a bag with powdered sugar until all are evenly covered. Elaine Wittman Denton

Pumpkin Pecan Pie

1 egg, lightly beaten 1 cup solid pack pumpkin 1/3 granulated sugar 1 teaspoon pumpkin pie spice 1 unbaked 9 inch (4 cup volume) pie shell 2/3 cup light corn-syrup 2 eggs, lightly beaten ½ cup granulated sugar 3 Tablespoons vanilla extract 1 cup pecan halves Preheat oven to 350 degrees. For pumpkin layer: combine egg, pumpkin, sugar and pie spice in medium bowl. Spread over bottom of pie shell. For pecan layer: Combine corn syrup, eggs sugar, butter and vanilla in same bowls; stir in pecans. Spoon over vanilla in same bowl; stir in pecans. Spoon over pumpkin layer. Cool on wire rack. Vonda Hawk

Rocky Road Squares

12 ounce bag semi-sweet chocolate chips 1 can eagle brand milk 2 Tablespoons butter 2 cups dry roasted peanuts 10 1/2 ounce package mini marshmallows In the top of a double boiler over boiling water melt morsels with sweetened condensed milk and butter. Remove heat. In large bowl combine nuts and marshmallows. Fold in chocolate mixture. Spread over wax paper lines 13x9 inch pan. Chill 2 hours or until firm, remove from pan, peel wax paper, cut into squares. Elaine Willman Denton

Sour Cream Apple Buckle

1 box yellow cake mix 4 Tablespoons real butter, melted 2 large eggs 2 Tablespoons cinnamon, divided 1 large can of apple pie filling (5 cups); may use any flavor 1/2 cup packed brown sugar

1/2 cups raisins 1/2 cup roasted pecans, optional Topping: 1 cup sour cream 1 large egg, beaten 1 Tablespoon vanilla Preheat oven to 350 degrees. Butter and flour a 9x13-inch (or larger) pan. Place cake mix, butter, eggs and 1 Tablespoon cinnamon in large mixing bowl; blend for one minute, batter will be sticky. With wet fingers, press evenly in bottom of pan. Pour the can of pie filling over batter. Evenly sprinkle brown sugar, raisins, remaining Tablespoon of cinnamon, and pecans. Set aside. In small bowl whisk or stir sour cream, beaten egg, and vanilla. Drizzle over mixture in pan. Bake 45 to 50 minutes, until topping looks firm and cake springs back when touched. Remove from oven and cool 20 minutes before cutting. Makes about 20 small servings. Andy Walters Denton

Spinach Pie

1 package Morrison’s corn kits 2/3 cups milk 2 beaten eggs 1/2 cup cottage cheese 1 package thawed chopped spinach Preheat oven to 350 degrees. Mix together. Pour into greased pie plate. Bake about 40 minutes or until center is firm. Serves 8. Dolores Vann

Strawberry Shortcut Cake

1 cup miniature marshmallow 2 cups (2 10 ounce packages) frozen, sliced strawberries in syrup, completely thawed 1 package (3 ounce) strawberry flavored gelatin 2 1/4 cups all purpose flour 1 1/2 cups sugar 1/2 cup solid shortening 3 teaspoons baking powder 1/2 teaspoon salt

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1 cup milk 1 teaspoon vanilla 3 eggs Preheat oven to 350 degrees. Grease bottom only of a 13x9 inch baking pan, sprinkle marshmallows evenly over bottom of pan. Thoroughly combine strawberries and syrup with dry gelatin. Set aside. In large mixing bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mix over batter. Bake at 350 degrees for 45-50 minutes until golden brown. Elaine Wittman Denton

Sweet Potato Pie

9-inch pie crust 2 3/4 pounds sweet potatoes 4 Tablespoons softened butter 1/3 cup sugar 3 eggs 1/3 coconut milk 1 1/4 teaspoons cinnamon 3/4 teaspoons salt 1/4 teaspoons cloves 1 large egg beaten with 1 Tablespoon water Sugar for sprinkling Preheat oven to 350 degrees. Bake potatoes til soft, peel and mash. Mix with rest of ingredients and bake at 350 degrees for about an hour. Serve with unsweetened whipped cream. Don Vann Denton

Turtle Cake

1 package German chocolate cake mix 14 ounce package caramels 1/2 cup evaporated milk 1/2 cup butter 1 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350 degrees. Mix cake as directed on box.

Pour half of batter into a 9x13 inch pan. Bake for 15 minutes. Melt caramels, butter, and milk together in microwave.(Stir until smooth) Pour this over baked cake. Sprinkle chocolate chips and nuts on top, pour remaining batter on top and bake another 20 minutes. Elaine Wittman Denton

Wanda’s Sheet Cake

2 cups sugar 1-3/4 cups flour 1-1/2 teaspoons baking soda 1-1/2 teaspoons baking powder 1 teaspoon salt 2 eggs, beaten 1 cup milk (whole) 1/2 cup vegetable oil 2 Tablespoons vanilla 1 cup hot coffee 1/2 cup chopped pecans Preheat oven to 350 degrees. Combine dry ingredients in large bowl. Add eggs, milk, oil, vanilla extract, and coffee; beat on medium speed for two minutes. Pour into 9x12-inch oiled pan. Bake 30 35 minutes until wooden toothpick inserted into center of cake comes out clean. Cool before frosting. Frosting: Melt 1 stick butter; add 2/3 cup cocoa, stir in 3 cups powdered sugar, 1 teaspoon vanilla extract, and 1/2 cup milk. Serves 8 - 10. Wanda L. Gibson Denton

Yum Yum Cake

2 cups sugar 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 1 large can (40-ounces) crushed pineapple Preheat oven to 350 degrees. Grease an 11-1/2x8-inch pan. Mix all ingredients and bake 30 minutes. Makes 24 squares. Icing:

1 cup sugar 1 stick margarine 1 small can evaporated milk 1 cup coconut 1 cup pecans Mix sugar, margarine, and evaporated milk in saucepan on medium heat. Boil about 5 minutes and add coconut and pecans. Pour over warm cake. Reni Moore Pilot Point

Meats Beef Taco Skillet

Chicken Dumplings

1 pound ground beef 1 can (10 3/4 ounce) tomato soup 1/2 cup salsa 1/2 cup water 6 flour tortillas (6 inch) cut into 1inch pieces 1/2 cup shredded cheddar cheese Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduced heat to low and cook for 5 minutes. Stir. Top with cheese. Serves 4.

Chicken Piquant

2 pounds chicken 1/3 cup chopped green onions 1 cup chopped onions 1/2 cup chopped celery 1 teaspoon cayenne pepper 1 can stewed tomatoes 1 teaspoon basil 1 teaspoon black pepper 1/2 cup parsley 1/4 cup butter or margarine 1 cup chopped bell pepper 2 Tablespoon chopped garlic 2 teaspoons lime juice 1/2 cup water 1 teaspoon oregano 1 teaspoon chicken base 3 cups cooked rice

Cook chicken and cut into 1-ounce cubes; set aside. Heat butter or margarine in saucepan and sauté green onions, onions, bell peppers, celery and garlic for 7 minutes. Add tomatoes and cook for 5 minutes. Add remaining ingredients, except for rice. Cook for 20 minutes over low heat. Add chicken to mixture. Cook on medium heat for 5 minutes. Serve Chicken Piquant over rice. Serves 12. Shirley Musgrave Denton 1 chicken 1 buttermilk biscuits Broth from chicken Salt and pepper to taste Flour for rolling biscuits Cook chicken until meat falls loose from bones. Try to have at least 2 quarts of chicken broth. Remove chicken broth. Roll out 1 can of bisquits as thin as you can. Take a sharp knife and cut dough into long short stripes, once piece at a time, stretch across 4 fingers strips, one piece at a time into hot broth, barely boiling. Serve in a large bowl with ladle. Vonda Hawk Denton

Chili, Texas-Style

3 pounds chili meat 2 large onions 1 (15ounces) can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 4 heaping Tablespoons chili powder 1 heaping Tablespoon oregano 1 teaspoon cumin 1 garlic clove, pressed 1 teaspoon salt Black pepper to taste 1 teaspoon cayenne pepper 1 level teaspoon paprika 1 dozen red peppers, chopped 2 Tablespoons flour Water

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Holiday Traditions

Sear meat and onions until meat is gray. Add tomato sauce and 1 cup water to searing meat and onion mixture. Add Tabasco sauce, chili powder, oregano, cumin, garlic, salt, pepper and cayenne pepper, paprika, red peppers, and Serrano chili peppers. (scrape seeds from peppers to reduce hot taste) simmer for 1 hour and 15 minutes. Make a thickening by mixing flour and water, and chili. Simmer and additional 30 minutes. Vonda Hawk

Corny Dogs and Onion Rings

1 package of cornbread mix ¾ cup of flour and 1 ½ cup of milk 2 tablespoons of sugar 2 tablespoons of oil 2 large onions-sliced and separated 2 eggs 1 cup of milk –for onions 1 pound of hot dogs 2 cups cooking oil 1 large frying pan In large bowl mix cornbread mix, flour, 1 1/2 cup milk, sugar, oil and eggs. Stir until smooth. Cut onion into slices-separate into rings. Soak in 1 cup milk, in separate bowl- let set. Pour cooking oil in pan, heat until hot. Dip each hot dog I smooth mixture drop into hot oil and fry until golden brown. Drain milk from onions, dip into mixture and drop into hot oil and fry until golden brown. Drain on paper towel. Janie Walters Denton

Delicious Pepper Steak

1 pound flank steak 3 Tablespoons lite soy sauce 1 Tablespoon Chinese rice wine or dry sherry 2 teaspoons cornstarch 1/2 teaspoon sugar 1 1/2 tablespoons vegetable oil, divided use 4 medium green or yellow bell peppers, cored, seeded and cut in

1/2-inch squares (about 3 cups) .5 slices of (1/8 inch thick) peeled fresh ginger root. Using a sharp knife, trip excess fat from the flank steak. Cut steak lengthwise into stripes about 1 1/2 inches wide. Then cross wise into ¼ inch slices. In a large bowl, combine soy sauce, rice wine, cornstarch and sugar. Add steak and toss to coat. In a large wok or heavy skillet, heat ½ Tablespoon olive oil over high heat. Add peppers (turn heat to medium if wok starts to smoke)stir-fry the peppers for 3 to 4 minutes, until tender but still crisp. Add ginger to the pan and stir-fry for 15 seconds. Add the remaining oil, then add the steak, and stir-fry over high heat for 2 to 3 minutes. Remove the ginger slices with tons and discard. Return peppers to the pan and cool for 1 minute to warm through. Vonda Hawk

Greek Style Chicken Skewers

3/4 cup reduced fat yogurt, plain 1 Tablespoon lemon juice 1 Tablespoon olive oil 1 teaspoon poultry seasoning 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon lemon peel 1/4 teaspoon onion powder 1/4 teaspoon pepper 1 pound boneless, skinless chicken breast, cut into strips In a bowl mix all ingredients. Refrigerate for 10 minutes. Remove chicken from marinade; discard marinade. Thread chicken onto eight skewers. Moisten a paper towel with cooking oil and lightly grease cooking rack of grill. Grill chicken over medium heat (or broil) 4 minutes until chicken is no longer pink, turning once during cooking time. Joy Moore Sanger

Hamburger Steak

2 pounds of ground beef

2 eggs-beaten 2 Tablespoons flour 2 Tablespoons milk Salt and pepper to taste 8 slices of thick bacon In large mixing bowl, combine meat, eggs, flour, milk, salt and pepper. Shape into 8 patties. Wrap a slice of bacon around each pattie. Secure bacon with toothpick. Place on broiler pan. Broil 7 minutes per side or until cooked through. Janie Walters Denton

Honey Mustard Bacon Wrapped Chicken Tenders

2 pounds of chicken tenders 1 pound bacon 1/3 cup raw honey 1 Tablespoon Dijon mustard 2 teaspoons fresh chopped thyme 1 teaspoon paprika Juice of half a lemon 1 Tablespoon orange zest 1/2 teaspoon black pepper Pinch of salt Preheat oven to 350 degrees. Wrap each piece of chicken with apiece of bacon. Place on cookie sheet with sides with aluminum foil. Mix together honey mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. Use a pastry brush to coat the top of the bacon wrapped chicken with glaze. Bake in oven for about 12 minutes. Flip and brush the remaining glaze on the other side. Bake another 12 minutes. Elaine Wittman

Italian Meatloaf

2 pounds good ground chuck (8590%) 1/2 pound mild (not sweet) Italian sausage 3/4 cup Italian bread crumbs 1 (5.5-ounce) can of regular V8 Salt and pepper to taste Preheat oven to 345 degrees. Mix ground chuck with sausage in a large bowl. On the side of the

mixture in the bowl, pour bread crumbs, 1/3 cup of the V8, and salt and pepper. Now mix all of the ingredients together; don’t overwork. Spray a 6x9-inch loaf pan and put the mixture in, forming a loaf. Pour the remaining V8 on the top of the loaf. Place the loaf pan in the oven for 60 minutes. Remove the loaf pan and pour off any drippings. Return the loaf pan to the oven for another 40 minutes. Remove the loaf pan, pour off any remaining drippings, and place it on the counter. Cover with foil and let rest for 15-30 minutes. Lift the meatloaf with 2 spatulas, place on a serving plate and slice. Makes 6 to 8 generous slices. Arlene Bowen Providence Village

Mother’s Hamburgers

Extra large frying pan and lid 1 pound ground beef Salt and pepper to taste 1/4 cup cooking oil 10-inch glass dinner plate Mustard Hamburger buns Sliced onions Sliced tomato Sliced lettuce Sliced pickles Sliced American cheese Divide the meat into 3 balls. On dinner plate place 1 ball, mash flat, salt and pepper each side. Pour oil into pan. Turn on heat under pan. Slide meat onto 1/3 of pan. Repeat with other two balls of meat. Fry 3 minutes. Turn meat over. Turn heat down to medium and place lid on pan. Turn until done. Dip buns in to meat drippings. Set meat aside. Drain oil. Toast buns in pan. Set slices of cheese on meat and assemble to your taste. Serves 2. Lilly Bruedigam Roanoke

Mini Skillet Meatloaves

1/3 cup breadcrumbs 1/3 cup milk

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1/3 cup chopped parsley 1 large egg 3 Tablespoons Worcestershire sauce 1 small onion, finely minced 1 teaspoon chili powder 2 cloves garlic, grated or finely minced 1-1/2 pounds meatloaf mix (ground beef, pork, and veal) Kosher salt and freshly ground pepper 1 Tablespoon olive oil 1/2 cup ketchup 1 to 2 Tablespoons brown sugar 1 Tablespoon apple cider vinegar Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder, and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into 6 loaves, 3 to 4 inches. Heat oil in skillet over high heat. Add the loaves and brown about 3 minutes on each side. Whisk the ketchup, brown sugar, and vinegar in a small bowl and brush over meatloaves. Cover and simmer about 15 minutes. Transfer to plate. Add remaining ketchup mix to skillet and cook over high heat, stirring until thick. Serve loaves with hot glaze. Serves 6. Beverly Hubbard Boyd Denton

Mother and Daddy’s German Stew

3 pounds cubed beef Black pepper to taste 1 cup flour 1/2 cup cooking oil 3 pounds potatoes – quartered 3 large onions – quartered Salt and pepper to taste 1 -2 pounds baby carrots 2 cups bell peppers (optional) Water C over meat on both sides with tenderizer, pepper on each side. Roll in flour. In an extra large fry pan pour oil and heat on high-me-

dium until hot. Place all meat in pan and brown on each side. Turn heat to medium-low. Put lid on and simmer for approximately 20 minutes until done, stir often. Pour in stock pot and add potatoes and onions. Pour 1 cup of water into used fry pan and pour into stock pot. Add carrots, cover with water and stir; boil for 20 minutes. Cover with water if needed and place lid on pot. Cook on medium until potatoes and carrots are done. Approximately 10 servings Lilly Bruedigam Roanoke, TX

Oven-Baked French Fried Onion “Chicken’’

6 to 8 pieces of skinned chicken 1 can of cream of chicken soup 8 ounces of milk 2 eggs beaten 2 cups crushed French fried onions Extra can of French fried onion for toppings Onions for toppings Salt and pepper to taste Preheat oven to 425 degrees. Large baking pan with 1 cup of melted butter inside Wash chicken pieces and leave wet- mix soup, milk and beaten eggs in large bowl. Dip chicken pieces into mixture, coat with onions, salt and pepper to taste. Place chicken in pans that has butter in single layer. Bake about 30 minutes. Serves 6-8 Janie Walters Denton

Oven Roasted Chicken or Turkey

4 to 6 pound chicken or 12 to 25 pound turkey, thawed 2 ribs celery, cut in 1” pieces 2 carrots, peeled & cut in 1” pieces 1 medium onion, peeled and cut in 1” pieces 1/2 orange, not peeled, cut in 1” pieces 1/2 apple, sweet, not peeled or

cored, cut in 1” pieces 5 garlic cloves, peeled and quartered 5 garlic cloves, peeled, whole 1/2 cup poultry seasoning 1/4 cup brandy or white wine Olive oil Sea salt or kosher salt Preheat oven to 450 degrees. Prepare a roasting pan. Spray pan liberally with cooking spray. If desired, cover the pan in foil first then spray the foil. Spread 3/4 of the onion, carrot, celery, orange, apple, and whole garlic evenly in the bottom of the pan. This will become the bed for the poultry to sit on. Remove all gizzards, livers, etc from bird and wash thoroughly, inside & out, pat dry. Use these to make stock. Slip your hand between the breast and skin to make a pocket. Rub some of the poultry seasoning under the skin of each breast and put the rest inside the cavity of the bird. Put the quartered garlic under the skin of each breast. If necessary, use toothpicks to bring the skin together so no breast meat is exposed. Pour the brandy/wine in the cavity. Put the other 1/4 of the onion, carrot, celery, orange, apple, and whole garlic in the cavity of the bird. Don’t stuff it completely full, if some vegetables are left over, put them in the bottom of the pan. Truss the bird with kitchen twine. Rub the outside of the bird with olive oil and sprinkle with pepper and kosher salt. Place bird in roasting pan, breast side up. Roast at 450 until the thermometer reads 185 in the thickest part of the thigh. Remove bird from oven and let rest for at least 20 minutes. Remove the bird from the roaster and pour the cooking liquid into a grease separator, saving all the vegetables, fruit, livers, gizzards, back, and neck to make stock. Use broth to make the gravy of your choice. Use the garlic and stock to make Garlic Mashed Potatoes.

Best served with Garlic Mashed Potatoes and gravy of your choice. Serves 10. Michelle David Denton

Pecan Crusted Baked Chicken

6 chicken tenders ½ cup flour 1 teaspoon paprika 1 teaspoon salt ½ teaspoon pepper 2 cup finely chopped pecans 2 eggs-beaten 2 Tablespoons water Butter Dip chicken tenders in beaten egg and water mixture. Dredge in flour mix with salt, pepper, paprika and pepper. Roll in pecans, press firmly. Bake in 9x13x2-inch greased with butter baking dish. Bake at 325 degrees in oven for 20 minutes, turn chicken and bake another 20 minutes or until done. Serves 3-4 Wanda L. Gibson

Pizza-tizer

1 bag of hamburgers buns 1 jar favorite spaghetti sauce 1 bag pepperoni slices 1 bag favorite shredded cheese 1 or 2 large cookie sheets Preheat oven to 400 degrees. With rolling pin roll separated buns until flat as possible. Toast in oven until light brown. Layer on each piece with sauce, meat and cheese. Return to even and watch closely- melt cheese. Remove from oven and pans. Best served hot. Janie Walters Denton

Porc en Croute

Pastry: 1-1/4 cups flour 1/4 pound cold butter, cubed 1/8 teaspoon salt 2 Tablespoons cold water Meat: 3 pound boneless pork tenderloin 1/2 cup Dijon mustard 1 teaspoon crumbled dried tarra

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Holiday Traditions

gon 1 egg-lightly beaten To make the pastry: place the flour in a bowl and add pieces of butter, blending with a pastry blender until mixture has the texture of oatmeal. Add salt and water and mix lightly with your hands until dough can be gathered into a ball. Wrap in waxed paper and chill for at least 1 hour, or overnight. For the meat: in a large skillet or Dutch oven, brown roast evenly on all sides over moderate to high heat. Set aside to cool. Preheat oven to 350 degrees. On a floured board, roll out pastry in a rectangle large enough to encase roast. Spread mustard on pastry and sprinkle with tarragon. Then place roast in center and seal ends of pastry around roast, tucking them under. Place seam side down in a shallow baking pan. Brush pastry with beaten egg and bake for 1 hour or until pastry is golden. Elaine Wittman Denton

Pork Chop Brown Rice Casserole

1 cup uncooked regular brown rice 1 can Campbell’s beef broth (condensed) plus water to equal 2 Cups 6 or 7 lean pork chops 1 onion sliced thinly Grease or spray 9x13-inch glass baking dish. Sprinkle rice into dish and add broth (with water). Arrange pork chops on rice and top with onion. Cover with foil and bake approx. 1 hour or until liquid absorbed. Uncover and bake another 10 to 15 minutes to brown. Delicious with a salad and veggie. Serves 4 to 6. Grace Johnson Denton

Pork Chops with Spiced Apples and Onion

4 pork chops

4 apples, rinsed, peeled, cored, and sliced 2 medium white onions, cleaned and sliced 1 (5.5-ounce) can of apple juice (naturally sweetened) 1/2 Tablespoon cinnamon 1/2 teaspoon allspice 2 Tablespoons olive oil for frying Salt and pepper to family’s taste Pat pork chops dry; salt and pepper to family’s taste. Add 1 tablespoon oil to large frying pan. Lightly brown pork chops on both sides on medium high heat. Don’t cook through. Remove to plate and keep warm. Turn heat down to medium, and add 1 tablespoon oil to frying pan. Lightly salt and pepper onions. Mix them with sliced apples. Sprinkle mixture with cinnamon and allspice. Mix with hands so all are coated. Add to frying pan and cook for about 5 to 7 minutes until they cook down but are not mushy. Add apple juice and turn heat down to medium low. Place chops back in pan and stir so that apples and onions cover the chops. Cover the pan and cook for 10 minutes until chops are tender, but not overcooked. Remove from heat and let rest for a few minutes. Plate chops to a large platter. Spoon apples and onions on top and sides of pork chops. Serves 4. Arlene Bowen Providence Village

Red Raiders Barbeque Sauce

1 pint vinegar 1 quart cooking oil 16-ounces season salt 28-ounces lemon juice 1 teaspoon cinnamon 1 teaspoon cloves 45-ounces mustard 2 teaspoons allspice 3 bottles Worchester sauce 1 teaspoon red pepper Mix all ingredients together. Serve with barbecued beef brisket Wanda L. Gibson Denton

Summer Sausage

2 pounds lean ground meat 2 Tablespoons Morton’s tender quick 1/2 teaspoon garlic powder Pinch of salt 1 1/2 teaspoon liquid smoke Preheat oven to 300 degrees. Mix all ingredients into the two pounds of meat. Make into 3 or 4 logs and wrap in saran wrap. Refrigerate for 24 hours. Bake for 1 hour in 300 degree oven turn once after 30 minutes for every browning. Cut into slices and serve. Vonda Hawk

Short Ribs-Beef

6 pounds beef short ribs Non seasoned meat tenderizer Black pepper 1/2 cup flour 2 cups water 1 cup butter 2 large Reynold’s cooking bags 3 large roster pans Cover meat with non-seasoned meat tenderizer and black pepper. Broil on each side at 500 degrees till brown. In large cooking bag place flour and shake all over bag. Lay bag in roster pan, pat flour evenly over bottom inside of bag. Put all meat single layer over flour. Rinse broiler pan with water and pour over meat-then same with butter. Cook for 1-2 hours in oven at 350 degrees. Follow cooking directions on bag. Be sure to slit top of bag 4-5 times before cooking. Serves 6 or more. Andy Walters Denton

Sunday Beef Pot Roast

For Roast: 1 boneless chuck-eye roast, about 3-1/2 pounds McCormick Low Sodium Montreal Steak seasoning 2 tablespoons vegetable oil 1 medium onion, chopped medium 2 carrots, chopped medium

2 Tablespoons fresh ginger, chopped medium or left whole 3 small celery rib, chopped medium 4 medium cloves garlic, chopped medium 1 sprig fresh thyme 1 to 1-1/2 cups water 2 cups dry red wine, such as Cabernet Sauvignon For Vegetables: 3 pounds potatoes, peeled and quartered 1 pound carrots, peeled and chopped 1 large onion, chopped For Gravy 1/4 cup cornstarch 1/2 cup cold water Adjust oven to middle position and heat oven to 300 degrees. Wash and thoroughly pat roast dry with paper towels. Generously sprinkle steak seasoning all over. In large heavy-bottomed Dutch oven, heat oil on stove over medium-high heat until shimmering but not smoking. Brown roast on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate and set aside. Reduce heat to medium. Add vegetables for roast to pot: onion, carrot, ginger, and celery, stirring occasionally until they begin to brown, 6 to 8 minutes. Add garlic and cook about 1 minute, being careful not to burn the garlic. Add chicken and beef broths, wine, and thyme. Scrape bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to a simmer over medium heat, then place large piece of foil over pot and cover tightly with a lid; transfer pot to the oven. Cook, turning roast every 45 minutes to an hour, until fully tender and falling apart, 3-1/2 to 4 hours. Transfer roast to large plate; tent with foil to keep warm. Pour liquid into gravy separator to remove grease. To make the vege

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tables: Heat stove top to medium high heat. Add liquid and remaining vegetables to the pot and bring to a boil. Boil until vegetables are tender, about 20 to 30 minutes. Remove vegetables from pot with strainer, leaving liquid. To make the gravy: Bring liquid back to a boil. Mix cornstarch with cold water and stir until completely dissolved. Add mixture to the boiling liquid. Stir until thickened; remove from heat. Serve roast, vegetables, and gravy while still hot. Serves 6 to 8. Note: Cut up all leftover meat and vegetables and combine in a large pot with the gravy to make a wonderful beef stew! Michelle David Denton

Swiss Steak

2 pounds beef cube steak Salt and pepper 1/4 cup four 1/4 cup cooking oil or more 2 cups sliced onions 1 large can tomato soup 1/2 can of water One ex-large covered skillet Wash meat, salt and pepper to taste. Press flour into meat. In big skillet heat cooking oil to hot to brown meat on both sides, drain off oil. Add onions, soup and water. Cover skillet and simmer for 1 1/2 hours. Stir often and add more water if needed when stirring. Serves 6-8 Andy Walters Denton

Tuna Lasagne

2-7 ounces cans tuna 10 ounces can celery soup 1 teaspoon onion salt 1 teaspoon garlic salt 1/2 cup milk 1/4 teaspoon pepper 1/2 teaspoon oregano Grated parmesan cheese Romano cheese lasagna noodles (1 1/2 pound) Preheat oven to 350 degrees.

Cook lasagna as directed. Mix soup, milk and dry ingredients. In casserole dish layer alternately noodles, tuna mixture and cheese ending with parmesan and romano cheese Hanci Tolldfson Denton

Wanda’s Meatloaf

1/3 of each, ground beef, veal, sausage 1 egg 1 medium diced onion Uncooked oatmeal to bind 1 small can of evaporated milk 1 can tomato soup (divided use) Salt, pepper, and garlic powder to taste Preheat oven to 350 degrees. In large bowl mix ingredients using ½ can tomato soup, shape mixture into loaf pan. Leave ½ inch between pan and meat mixture to prevent sticking to pan. Spread the remaining ½ can of tomato soup over mix. Bake 40 to 45 minutes. Serves 4-6 Wanda L. Gibson Denton

White Lightning Chicken Chili

1 large sweet onion, diced 2 garlic cloves, minced 2 Tablespoons olive oil 4 cups shredded cooked chicken 2 (14 1/2 ounce) cans chicken broth 2 (4.5 ounce) cans chopped green chiles 1 (1/25 ounce) package white chicken chili seasoning mix 3 (16 ounce) cans navy beans Sauté onion and garlic in hot oil in a large dutch oven or medium-high heat for 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients and 2 cans navy beans. Coarsely mash remaining beans and stir into chicken mixture. Bring to a boil, stirring often, cover, reduce heat to medium low and simmer stirring occasionally for 10 minutes.

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The Wilson Chili Recipe

5 pounds meat ground into chili meat texture (butcher will do this if asked, use any type roast with marbled fat, ground into chili meat, or use pre-ground chili meat) 3 large cans peeled tomatoes 16 large dried red/purplish chili pods 8 Tablespoons chili powder 3 teaspoons cumin seeds 3 tablespoons salt, or to taste 8 cloves garlic chopped Water based upon how soupy you want the chili Steam and seed chili peppers, or steam and grind in food processor, don’t have to remove skins if this is method used. Cook meat in bottom of soup pot in small amount of oil until lightly browned. Mash tomatoes and put all ingredients in soup pot with meat, add water to completely cover the mixture, and allow for how much liquid you want to have in your chili. Cover and simmer for 2 hours to allow flavors to come together. Serve in bowl. Can add beans, rice, Fritos, cheese or whatever you want. Freezes well. Makes approximately 20 bowls. Tona Batis Lewisville

Salads 7-Layer Salad

Asian Coleslaw with Sesame Seeds

1 (12-ounce) package of pre-cut coleslaw (cabbage and carrots) 1/2 medium white onion, chopped 1/3 cup rice vinegar 2 Tablespoons light soy sauce 1 teaspoon grated ginger 1 teaspoon toasted sesame oil 2 Tablespoons olive or canola oil 2 Tablespoons sesame seeds Place the cabbage and carrots in a large bowl. Add chopped onion. In a small bowl, whisk together rice vinegar, soy sauce, ginger, sesame oil, olive oil, and sesame seeds. Add the dressing mixture to the cabbage mixture. Using two spoons, toss well with until cabbage mixture is thoroughly coated. Cover and refrigerate. After 1 hour, toss the coleslaw again. Transfer coleslaw to a serving bowl. Cover and refrigerate until ready to serve. Makes 6 to 8 servings. Arlene Bowen Providence Village

Cherry Jell-O Salad

1 head iceberg lettuce, shredded 1 green pepper, diced 1 package green peas, frozen ½ cup celery, diced ½ cup green onions, diced 1 pint mayonnaise, sugar, bacon crumbles 2 cups cheese, grated Layer lettuce, green pepper, peas, celery and onions. Spread

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mayonnaise over top, sealing top to edges. Sprinkle sugar, covering top. Over this, spread crumbled bacon. Lastly, cover with grated cheese. Seal bowl with plastic wrap and chill over night. Use a clear tall bowl to show off each layer. Serve chilled. Serves 12-16 Wand L. Gibson Denton

3 tablespoons sugar 2 sticks butter- soft 2 cups crushed pretzels 1 8 ounce cream cheese 1 cup sugar 8 ounces cool whip 1 large box cherry Jell-O 2 cups boiling water 1/2 cup cold water 2 pounds thawed frozen strawberries 8 ounces Cool Whip Preheat oven to 350 degrees.

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Holiday Traditions

Cream 3 Tablespoons of sugar with 2 sticks butter. Add pretzels, mix well. Press into large baking dish. Bake at 350 degrees for 10 minutes. Cool well. Combine 8 ounces of cream cheese and 1 cup sugar, beat well. Stir in cool whip. Spread over cooled crust. Chill. Dissolve Jell-O in boiling water, add 1/2 cup cold water, stir in strawberries. Chill until nearly set. Pour over cream cheese layer. Chill until ready to serve. Top each serving with cool whip. Serves 12 Janie Walters Denton

Cherry Salad

1 can eagle brand milk 1 large can cherry pie filling 1 large can “drained” crushed pineapple 8 ounce tub cool whip 1-2 cups roasted pecans 2 Tablespoons lemon juice In large bowl, stir all ingredients together until smooth, chill until ready to serve. Serves 8 Andy Walters Denton

Chicken Salad

2 cups cubed cooked chicken 1/2 cup diced onion 1/2 cup chopped celery 1/4 cup sliced seedless green grapes 1/4 cup slivered toasted almonds 1 hard boiled egg 1/2 cup mayonnaise Mix all ingredients in large bowl. Chill. Serve on lettuce leaves. Serves 4-6 Wanda L. Gibson Denton

Coconut Fruit Salad

2 cups mixed fruit or 1 large can fruit cocktail, drained 1/4 cup bottled cherries, drained 1 cup sour cream 1/2 cup toasted, sliced almonds 1 1/2 cups shredded coconut Mix all ingredients in a bowl that

can be sealed. Seal bowl and chill in fridge for several hours or overnight. Serve chilled either alone or over vanilla pudding or pound cake. Serves 6 to 8. Wanda L. Gibson Denton

Cranberry Relish

1 cup white sugar 1 cup water 12-ounces fresh or frozen cranberries 1 (3-ounce) package raspberry Jell-O 1/2 cup coarsely chopped walnuts 1 (8-ounce) can crushed pineapple, drained 1/2 cup diced celery In a large pot, dissolve sugar in water and bring to a boil. Add cranberries, stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved; the Jell-O will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery; stir well. Pour into a dish and refrigerate for 24 hours. Serve after completely cooled. Melinda Proctor Denton

Cranberry Salad

1 package cranberries, chopped 1 cup sugar 1 large can crushed pineapple, drained 1 cup pecans 1/2 pint heavy whipping cream, beaten until whipped 1/2 bag mini marshmallows In medium bowl, mix cranberries, sugar, crushed pineapple, whipping cream, and marshmallows. Chill about 3 hours. Serves 6 to 8. Barbara Dotson Denton

Curried Chicken Salad With

Roasted Carrots

3/4 pounds carrots cut into 1-inch slices 1/4 cup olive oil Salt and pepper to taste 1/2 cup chopped walnuts 2 cups plain yogurt 2 Tablespoons honey 1 Tablespoon cumin 2 teaspoons curry powder 1 teaspoon turnlovic 1/2 teaspoon cardamon 4 cups shredded rotisserie chicken Chopped apricots, prunes, and granny smith apples Preheat oven to 400 degrees. On a rimmed baking sheet toss carrots with 2 Tablespoons of oil and salt and pepper. Roast for 20 minutes stirring occasionally. Spread walnuts on pie plate and roast until golden. In a large bowl mix yogurt, honey and spices and 2 Tablespoons oil. Fold in the chicken, carrots, and fruits. Season to taste. Dan Vann Denton

Fresh Cauliflower and Broccoli Salad

1 head cauliflower 1 bunch fresh broccoli 2 bunches green onions, sliced 1/4 cup bacon, fried and crumbled Olives, whole Dressing: 1/2 cup mayonnaise 1/3 cup vegetable oil 1/3 cup vinegar 1/4 cup sugar 1/2 teaspoon salt Cut cauliflower and broccoli into bite size pieces. Combine all dressing ingredients. Toss lightly with cauliflower, broccoli, onions, olives, and bacon. Serves 8 - 10. Barbara Dotson Denton

Garden Chicken Salad

4 cups ice berg lettuce-chopped 1 chopped bell pepper-any color

1 cup chopped purple onion 8 ounces shredded cheese 4 boiled eggs- peeled and sliced 1 bag of Fritos 2 cups chopped tomatoes 1-2 pounds cooked Tyson’s chicken nuggets 1 large bottle of favorite dressing Toss all ingredients together except chicken and dressing. Place on plate and dress your salad with your favorite dressing and chicken if desired. Andy Walters Denton

Mother’s Pea Salad

4 cans English peas, drained 1 cup bell pepper, chopped 1 cup pimento, chopped 1 cup onion, chopped 2 cups cheddar cheese, cubed 4 hard-boiled eggs, chopped 1 cup mayonnaise Salt and pepper to taste Put all ingredients in large serving bowl. Stir with mayonnaise, starting with one cup and adding more according to taste. Chill until ready to serve. Store refrigerated. Lilly Bruedigam

Mother’s Potato Salad

4 to 5 pounds potatoes 1/2 cup butter (use more if desired) 2 Tablespoons salt 1/2 cup mustard 1/2 cup Miracle Whip 6 to 8 hard-boiled eggs, chopped 2 cups onion, chopped Dill pickles, chopped, to taste (about 2 cups) Boil potatoes; drain dry, leave in pot. Add butter, salt, mustard, and Miracle Whip; mix with electric mixer until smooth. Stir in remaining ingredients. Taste; if needs more smoothness add butter or Miracle Whip. Adjust seasonings as needed. Transfer to serving bowl. Best served hot. Lilly Bruedigam Roanoke

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Holiday Traditions

Mother’s Strawberry Salad

1 large box of strawberry Jell-O 1 cup hot water 1 cup cold water 16-ounce bag sweetened strawberries 1 large can crushed pineapples 16-ounce sour cream 2 cups roasted pecans 8-ounce cool whip In mixing bowl dissolve Jell-O in boiling water. Then, stir in cold water. Chill until soft. Set in fridge. In serving bowl place layer of strawberries, Jell-O, sour cream, pineapple, and nuts. Repeat until all used. Chill 60 minutes. Top with cool whip – optional. Serve cold. Serves 8. Lilly Bruedigam Roanoke

Mushroom Salad

8 slices bacon, diced 2 Tablespoon butter, melted 2 Tablespoon parsley Grated Parmesan cheese 1 small onion, minced 3 Tablespoons lemon juice 1 pound white mushrooms, thinly sliced Fry bacon until crisp. Remove bacon and dice; set aside. Add minced onion to the pan. When the onion is “golden,” pour off bacon fat. Return diced bacon to the pan. Add butter, lemon juice and parsley. Bring to a boil. Pour over mushrooms and garnish with Parmesan cheese to taste. Serve immediately. Makes 8 servings. Shirley Musgrave Denton

Old Fashioned Peach Cobbler

1 stick butter, melted Dash nutmeg 1 cup flour 3/4 cup milk 1 cup sugar 1-1/2 teaspoons cinnamon 2 teaspoons baking powder 29-ounce can sliced peaches with juice

Preheat oven to 375 degrees. Pour butter into a 9x9-inch Pyrex casserole dish; set aside. Combine sugar, nutmeg, cinnamon, flour and baking powder. Mix well. Stir in milk. Pour mixture on top of melted butter. Add peaches and juice. Bake for 35 to 40 minutes or until brown. Serve warm. Makes 12 servings. Shirley Musgrave Denton

Pea Salad

3 cans sweet peas 1 medium onion, chopped 4 dill pickles, chopped 3 hard boiled eggs, chopped 2 Tablespoons vinegar Juice from pickles Salt and pepper to taste 1/4 cup miracle whip Optional: 1/2 cup ham, chopped 1/4 cup celery, chopped Mix peas, onions, pickles, eggs, vinegar, and salt and pepper (to taste). Mix well. Add miracle whip. Mix all- may add more miracle whip or vinegar. (if needed to taste) Serve in large bowl. Serves 8. Vonda Hawk Denton

Pineapple Cheese Salad

2 packages lemon gelatin 2 packages lime gelatin 2 cups boiling water 1 large can crushed pineapple, drained 1 cup sugar 1/4 cup vinegar 6-1/2 cups finely grated cheese 1 pint whipping cream Dissolve lemon and lime gelatin with 2 cups boiling water. Heat pineapple, sugar, and vinegar. Then add to gelatin mixture. Refrigerate until it begins to congeal, stirring occasionally. When mixture begins to set, fold grated cheese into gelatin mixture. Pour into 2-quart, 11x13 dish.

Refrigerate for 1 to 2 hours or until set. Makes 12 servings. Barbara Dotson Denton

Pineapple Ring Salad

1 box graham crackers 2 large cans pineapple rings Cool whip 16 ounces cheddar cheese 1 jar maraschino cherries Place 1 sheet of graham crackers on dish. Place pineapple ring next, put Tablespoon of cool whip next. Press cheese on top of cool whip. Place cherry on top. Chill Janie Walters Denton

Pink Salad

1 small box strawberry Jell-O 1 small can crushed pineapple, drained 1 large carton small curd cottage cheese 1 cup chopped pecans 1 large container Cool Whip Mix all ingredients in a bowl, EXCEPT Cool Whip. Fold in Cool Whip. Cover and chill in refrigerator for at least eight hours. Remove from refrigerator. Serve immediately. Shirley Musgrave Denton

Pistachio Salad

1 (12-ounce) tub frozen whipped topping 1 package instant pistachio pudding mix 1 large can crushed pineapple 1 1/2 to 2 cups miniature marshmallows 1 cup chopped pecans (optional) Thaw the frozen whipped topping. Mix all ingredients together in a bowl and chill. Good as a salad or dessert. Makes 6 servings. Melinda Proctor Denton

Quick Fruit Salad

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

“A Gift for Emma”

4 large bananas 14-ounce can mandarin orange slices 10-ounce can chunk pineapple 1/2 cup sugar 1 can cherry pie filling Thinly slice bananas into colander. Pour mandarin oranges and pineapple over the bananas and let juices drain completely into a large bowl. Add the sugar to the drained juices and stir. Add pie filling and fruit. Mix lightly. Refrigerate for at least four hours. Remove from refrigerator. Serve immediately. Serves 8. Shirley Musgrave Denton

Spicy Shrimp, Avocado, and Spinach Salad with Bacon Dressing

2 Tablespoons butter 2 Tablespoons olive oil 24 large shrimp, peeled and deveined 1-1/8 teaspoon salt, divided 1/3 cup Thai sweet chili sauce 4 slices thick-cut bacon, cut into small pieces 1 Tablespoon brown sugar 1/4 cup cider vinegar 16-ounces baby spinach 2 ripe avocados, sliced 1 small red onion, sliced into rings Heat butter and olive oil in a skillet. Put half the shrimp into hot skillet, sprinkle with 1/2 teaspoon salt; sauté until pink, about three minutes. Put in large bowl. Cook other half of shrimp the same way and put in bowl with first half. Pour chili sauce over all and stir to coat. Set aside. Meanwhile, fry bacon until crisp; drain on paper towel. Remove all but 2 Tablespoons drippings from skillet, than add molasses, vinegar, 2 Tablespoons water, and 1/8 teaspoon salt. Cover over medium heat until bubbly. Remove from heat. Chop bacon and add to dressing. Divide spinach among 4 serving plates. Top

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Holiday Traditions

with divided avocado and onion slices. Add six shrimp to each plate. Pour a quarter of the dressing over each salad. Serves 4. Joy Moore Sanger

ingredients except dressing, then add dressing a little as a time until desired amount. Chill. Andy Walters Denton

Taco Salad

3/4 cup sugar 1/4 cup water 1-1/2 envelopes Knox gelatin 1 stiffly beaten egg white 1 cup heavy cream, whipped 1/4 cup mayonnaise 1 (9-ounce) can crushed pineapple, well drained 1/2 cup seedless white grapes 1/2 cup walnuts, broken Mix together sugar, water and gelatin and bring to a boil. Pour slowly over beaten egg white and cool. Fold in whipped cream. Add remaining ingredients and pour into a 1 quart mold. Let stand 3 to 4 hours, in refrigerator. Overnight is best. Elaine Wittman Denton

1 head of iceburg lettuce 2 cups chopped tomatoes 2 cup diced purple onion 2-3 pounds beef meatballs 1 package Lowry taco seasoning 1 pound shredded cheddar 1 large jar of pace’s chunky salsa Large bag of Doritos or favorite chips Make meatballs with taco seasoning and broil until done. Add all ingredients together. Decorate with chips, top with salsa. Janie Walters

Traditional Lebanese Tabouleh

1 cup fine-grain bulgur wheat 3 bunches parsley 2-3 bunches green onion 4-5 large tomatoes 6 lemons 2-3 bunches green onions 1/4 cup olive oil 1 cucumber, optional 1/4 cup fresh or 2 tablespoons dried mint Salt and Pepper to taste Cover bulgur wheat with very warm water and soak for at least 5 minutes. Chop parsley until medium to fine. Chop green onion

Tropical Chicken Salad

1-2 pounds roasted chicken-chopped 1 large purple onion-thin sliced 1-2 cups water chestnuts-drained 1 cup pickles-chopped 1 15 ounce can pineapple-drained 1 15 ounce can mandarin oranges-drained 3-4 boiled eggs-chopped 1/2 cup celery-chopped 1 large bottle ranch dressing or 2 cups Miracle Whip In large mixing bowl toss all

White Salad

Soups Andy’s Grandma Soup

6 to 8 potatoes, peeled and cubed 1 pound box elbow macaroni (or pasta of choice) 2 cups chopped onion, sautéed in butter 1 large can of diced tomatoes 1 extra--large can or two 15-ounce cans of tomato soup 8-ounces milk Salt and pepper to taste P lace potatoes in large stock pot. Add salt and pepper to taste. Cover potatoes with water and bring to a boil. Reduce heat and let simmer. Meanwhile, in another pot, cook macaroni in boiling water for 7 minutes. Drain. Add to pot with potatoes. Add onions, tomatoes and soup. Cook until potatoes are

tender, stirring often. Add milk, stir and cover. Turn off heat. Let sit until ready to serve. Add more salt and pepper if needed. Serve hot. Goes good with corn bread. Serves 10 or more. Andy Walters Denton

Beef Soup Burgers and Gravy

3 pounds ground beef 1 cup chopped bell pepper 1-2 cups diced onion 2 eggs beaten 10-ounce bag of sour cream onion Potato chips crushed 3 large cans of cream of chicken soup 1 soup can of milk 1 soup can of water Still together until smooth 2 Tablespoons black pepper Preheat oven to 400 degrees. Combine meat, bell pepper, onion, eggs and crushed chips into a large mixing bowl. Flatten out 8-12 patties. Broil until done. Drain excess grease. Place cooked patties into larger baking pan. Pour soup mixture over all meal. Seal with foil, bake for 15 minutes. For thicker gravy, uncover and bake another 15 minutes. Serves 10 or more. Andy Walters Denton

Cabbage Patch Soup

1-1/2 pounds lean ground beef 1 medium onion, chopped 1 small bell pepper, chopped 3 to 4 cups shredded cabbage 1 (14-1/2 ounce) can diced tomatoes Salt to taste 2 (16-ounce) cans kidney beans 1 Tablespoon chili powder Brown ground beef; add onion and bell pepper. Cover with water and cook on high for 20 minutes. Add other ingredients, cover for 30 to 40 minutes. Make sure cabbage is done. If not you can add a little more water or more tomatoes (I prefer more tomatoes). Serves 8. Barbara Dotson

Denton

Creamed Corn Soup

2 cans cream style corn 2 cups water or vegetable stock 1 medium onion, chopped Drops of Tabasco sauce to taste 1 lemon-juice only 2 Tablespoons butter 1 teaspoon salt, to taste ½ teaspoon pepper, to taste 2 garlic cloves, minced ½ cup sour cream Sauté onion in butter for 5 minutes, adding garlic, Tabasco, lemon juice, salt and pepper. Bring to a boil for 5 minutes. Reduce heat and add sour cream. Simmer for 2 to 3 minutes. Serve hot or cold. Serves 4. Wanda L. Gibson Denton

Potato Soup

6 large potatoes, peeled and cubed 1 cup chopped onion 2 Tablespoons salt 1 cup butter 1 quart water (enough to cover veggies) 1 to 2 teaspoons celery salt 1 teaspoon pepper 1 pint of half and half or milk (use more if needed) 8-ounces favorite cheese, shredded In large cooking pot, place potatoes, onion, salt and butter. Cover with water. Boil until tender and nearly all water is absorbed, stirring often. Do not cook dry enough to burn. Add 1 teaspoon celery salt; taste and add more if needed. Add half and half or milk; stir. Add pepper. Stir and heat, stirring constantly. Add cheese. Good with Ritz vegetable crackers. Makes 6 or more servings. Andy Walters Denton

Hearty Vegetable Soup

4 Tablespoons olive oil, divided 1 can low-sodium beef broth 2 medium potatoes, peeled and

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Holiday Traditions

chopped 1 pound round steak, trimmed and cut into 1/4” pieces 1 large onion, chopped 2 Tablespoons minced garlic 2 Tablespoons minced ginger 1/2 head green cabbage, chopped in 1” pieces 2 (28-ounce) cans whole or diced tomatoes (quarter whole tomatoes) 2 cups fresh carrots, chopped in 1/2” pieces 2 cups celery, chopped in 1/2” pieces Low sodium V8 juice, large bottle (or tomato juice) 6 beef bouillon cubes 1 can no salt added tomato paste 2 medium zucchini, cubed 1 tablespoon garlic powder 2 tablespoons each: coriander powder, celery seed powder, cinnamon 1 tablespoon black pepper 1 (8-ounce) package frozen green beans 1/2 package (4-ounces) frozen corn In small saucepan, add beef broth and potatoes, bring to a boil then immediately remove from heat and set aside. Do not drain. Potatoes will not be cooked through. Heat large stock pot to medium high heat. Add 2 tablespoons olive oil. Add beef and sauté until browned. Remove from pan. Reduce heat to medium. Add 2 Tablespoons olive oil to stock pan. Add onions and sauté 7 to 10 minutes until caramelized. Add ginger and garlic and cook 1 to 2 minutes, being careful not to burn the garlic. Add beef back to pan and add cabbage. Cook until cabbage starts to soften, about 5 minutes, stirring occasionally. Add tomatoes, with juice from can, and stir occasionally for another 5 minutes. Add carrots and next 6 ingredients through zucchini, add spices, and add potatoes with broth. Cook until the vegetables are fork tender. Add the frozen vegetables and cook until heated through. You can continue to cook and soup will reduce to a more

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stew-like consistency. Be careful that vegetables do not become too soft. Serve in large soup bowls. Add a piece of crunchy garlic toast on the side for dipping. Can be stored in the refrigerator up to one week. Makes 16 to 20 2-cup servings. Michelle David Denton

Soup, Andy Style

2 pounds ground sausage, hot 10 potatoes, peeled and quartered 2 cups quartered onions 16-ounces frozen mixed veggies, thawed 1 to 2 large cans tomatoes, cut-up 1 large can tomato juice (or water) Salt and pepper to taste Over medium-high heat, cook sausage until no longer pink. Place sausage and remaining ingredients in large stock pot. Cook until potatoes are tender, keeping covered with liquid (tomato juice or water). Stir often or potatoes will stick to bottom of pot and burn. Place cover on pot when done and let sit; this will thicken the broth. If broth isn’t thick enough, cook a little bit longer. Serve hot in bowls with buttered corn bread. Makes about 1-1/2 gallons. Andy Waters Denton

Stuffed Pepper Soup

1 pound ground beef 1 small onion, diced 1 large bell pepper, diced 1 can (29-ounces) diced tomatoes 1 can (10-ounce) tomato soup or tomato sauce 1 can (14-ounce) chicken or beef broth 2 cups cooked rice 1 Tablespoon sugar 1 teaspoon garlic powder Salt and pepper to taste Shredded cheese for serving In large pot, brown and crumble ground beef along with diced green peppers and onion, over medium heat. When meat is cooked, drain

grease and add diced tomatoes, broth, and tomato soup or tomato sauce. Stir well. Add rice and seasonings. Cover and let soup simmer on low to medium heat for about 30 minutes. Serve with shredded cheese. Elaine Wittman Denton

Tamale Soup

1 can beef tamales 1 can corn 1 can Rotel tomatoes and green chilies 1 can ranch-style beans 1 can chicken broth Slice tamales into 1-inch pieces. Mix with remaining ingredients. Heat and serve. Makes 12 servings. Shirley Musgrave Denton

Vegetable Corn Chowder

1/2 cup chopped onion 1 clove garlic, minced 1 cup sliced celery 3/4 cup sliced carrots 2 or 3 cups potato, cubed 3-1/2 cups chicken broth 2 cans (17-ounce) cream corn 1 cup margarine or butter 1/4 cup flour 2-1/2 cups milk (I use canned cream) Combine onion, garlic, celery, carrots, potatoes, and chicken broth in a large Dutch oven; bring to a boil. Cover; reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Stir in creamed corn. Remove from heat. Melt butter in heavy saucepan over low heat; add flour until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Gradually add to vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serves 6. Barbara Dotson Denton

Vegetables Baked Corn

1 stick butter or margarine 1 can cream style corn 1 can whole kernel corn 1 box Jiffy cornbread mix 8ounces sour cream 1 egg Preheat oven to 350 degrees. Melt butter or margarine in a 9x13inch baking dish. Mix corns, sour cream, egg and cornbread mix. Pour into baking dish. Bake at 350 degrees for about 50 minutes. Serve warm. Makes 10 servings. Shirley Musgrave Denton

B’s Fried Cabbage

1 12- to 16-ounce slice of cooked ham, cubed 1/2 cup cooking oil 2 to 3 cups grated cabbage Water Salt In large frying pan, heat oil. Add cubed ham and sauté for 2 to 3 minutes. Add cabbage; sauté, stirring ham to the top. Pour in two cups of water. Sauté 2 to 3 minutes. Put lid on pan. Cook on medium until cabbage is tender, adding water by the 1/2 cup as needed. Salt to taste. Remove lid and sauté and additional 2 to 3 minutes. Goes good with cornbread. H.B. Bruedigam Roanoke

Baked Squash

1 pound cooked squash 3 medium onions, sliced 1 clove garlic minced 1 sleeve Saltine crackers crushed Freshly ground pepper 1/2 stick butter (Variation) 1/2 cup shredded cheese five minutes before cooking completes. Sauté onion in butter for 5

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Holiday Traditions

minutes, add garlic. Spread half of squash into a buttered baking dish, layer half onion/garlic mix over onions. Repeat layers ending with dots of butter evenly placed. Serves 4-6 Wanda L. Gibson Denton

Baked Sweet Potatoes

Sweet potatoes 1 box of foil 1/4 cup cooking oil Preheat oven to 400 degrees. Wash potatoes well. Oil potatoes for soft skin. Wrap each potato separate. Bake until potato pokes soft in middle. Remove from oven when ready to serve. Top with favorite toppings (butter, cool whip, brown sugar, etc etc) Andy Walters Denton

Butternut Squash-Bake

Foil 1 or 2 large baking pans 4 butternut squash or spaghetti squash 2 cups butter 2 cups packed brown sugar 8 teaspoons cinnamon Preheat oven to 350 degrees. Wash squash well. Cut each squash in half. Remove seeds and clean middle well. Rinse inside and out. Cover inside of pan(s) with foil. Place squash cut side up in pans. Place equal amount of butter in each middle of squash. Repeat with brown sugar. Repeat with cinnamon. Bake until squash is soft. Any remaining syrup in pan is good for topping. Serves 8. Lilly Bruedigam Roanoke

Cabbage Balls

8 cabbage leave 1/2 cup cooked rice 1 small onion, chopped 1/4 pound ground beef 1 clove chopped garlic 1 cup chicken broth Preheat oven to 350 degrees.

Soften cabbage in boiling water for 3 minutes. Sauté onions and beef until onion is soft. Add minced garlic; sauté 1 minute, stir in rice. Cook on high heat for 2 minutes. Put about 1 Tablespoons rice mixture in each cabbage leaf, fold leaf around, place in baking dish in chicken broth. (fold side down) Don Vann Denton

Corn Pudding

2 cups corn 1 teaspoon sugar 3/4 cup half and half 1 teaspoon salt 1/2 teaspoon pepper 1 Tablespoon corn starch (if needed to thicken) Butter Crumbled bacon bits (optional) Preheat oven to 325 degrees. Mix corn, sugar, salt, and pepper and spread in a buttered 9x12inch baking pan. Dot top with butter. Bake for one hour. Top with crumbled bacon bits. Serve warm. Makes 6 to 8 servings. Wanda L. Gibson Denton

Fabulous Cream Corn

1 8 ounce cram cheese 1 stick butter 1/2 cup milk 3 cans shoepeg corn (drained) 8 ounces package shredded cheese 1 chopped jalapeño Salt and pepper Preheat 350 degrees. Place cream cheese, butter, and mild in saucepan. Heat on low till blended. Empty cans of corn into large bowl. Add the cream cheese mixture. Stir til blended add chopped jalapeño. Pour into greased 9x13 baking dish, sprinkle cheese on top and bake for 20-30 minutes. Serve hot. Joan Starr Sanger

Fried Eggplant

2 eggplants 2 cups seasoned bread crumbs 3 cups water 1 Tablespoon salt 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1 egg 1 cup milk 2 cups cooking oil Peel eggplants and slice in rounds. In a separate dish add water and 1 Tablespoon salt. Soak eggplant in the salted water for 1/2 hour and drain. Beat egg and combine with milk. Dip eggplant in mixture, remove and roll in seasoned bread crumbs. Fry in cooking oil until golden brain and drain on absorbent papers. Sprinkle salt, peppers and garlic powder over the eggplant. Serve warm. Makes 4 to 6 servings. Shirley Musgrave Denton

Mother’s Red Beans

2-pound bag of pinto beans 3-Tablespoons 1/2 cup bacon grease 1-pound of bacon Colander Extra large stock pot and lid In colander pour handful of beans. Wash beans and pick out rocks. Repeat until bag is done. Wash beans again. Place in stock pot 1/2 full of boiling water. Place cover on pot. Turn heat off and soak for 1 hour or more. Pour back in colander. Rinse pot. Fill 1/2 full of water. Bring water to boil. Pour beans in. Boil for 1 1/2 hours. Make sure always covered with water. Add 3 Tablespoons of salt and 1/2 cup of bacon grease. This goes good with hunk of onion and cornbread. Serves 8. Lilly Bruedigam Roanoke

New Potatoes

3-5 pounds red new potatoes 1 cup butter

Salt Pepper 2 Tablespoons chopped parsley Bacon bits 1 large onion chopped, stir fried Cut potatoes in half or quarters, cover with water, boil until tender. Drain well and coat with butter, salt and pepper. Pour into large dish, sprinkle with parsley, and bacon bits. More butter if desired. Stir in stir fried onions. Serves 6 or more. Janie Walters Denton

Okra and Potatoes

1 small bag breaded okra 6 medium potatoes, peeled and cut into small 3/4-inch cubes 1 small onion, diced (optional) Salt and pepper to taste 3/4 cup oil Heat oil in skillet. Cook okra until a little golden brown. Add potatoes. Add salt and pepper. Add onion if using. Simmer, stirring gently occasionally. Serves 4 to 6. Barbara Dotson Denton

Pan Fried Potatoes

12 potatoes 4-6 slices of bacon 1 cup cooking oil Salt Large frying pan with cover Peel potatoes. Wash them. Slice potatoes. Wash again. Place in large bowl and toss with salt. Fry bacon in cooking oil until done. Put bacon aside. Pour potatoes in hot oil, cook 5 minutes per side on high, or until light brown. Turn heat to medium. Cook another 10 minutes, stirring often. Uncover and cook until tender. Drain oil off of potatoes well-place bacon on top for garnish. Serves 6 or more. Andy Walters Denton

Roasted Carrots

2 pound bag of carrots

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Holiday Traditions

200 W. Oak

(on Denton’s Historic Downtown Square)

Denton,76201 KN

1 cup water 2 sticks butter 1 cooking bag 3 Tablespoons flour 1 large baking pan Extra butter Salt Preheat oven to 350 degrees. Trim carrots and wash well, set aside. Put flour in cooking bagshake bag. Put cut carrots in bag covering bottom of pan. Cover carrots in water. Place extra butter over carrots. Seal bag, cook as directed on bag. Bake for 1 hour. Janie Walters Denton

Roasted Cauliflower

1 Tablespoon cooking oil 1 ½ cups greed style yogurt 1 citrus-lime or lemon-zest (grated rind) 2 Tablespoons Chili powder 1 Tablespoon cumin 1 clove garlic, crushed 2 teaspoons coarse salt 1 teaspoon black pepper Preheat oven to 400 degrees. Mix all ingredients together and marinate cauliflower overnight in fridge. Use a large ziplock plastic bag. Bake 30 to 40 minutes-rest 10 minutes. Slice into wedges to

serve. Serves 4-6. Wanda L. Gibson

Scalloped Potatoes

4 cups thinly sliced raw potatoes 1 Tablespoon minced onion Salt and pepper 2 Tablespoons butter 1-1/4 cup milk, heated Grated cheese Preheat oven to 375 degrees. Butter a casserole dish. Arrange potatoes in layers in dish. Evenly distribute the minced onions. Sprinkle each layer with salt and pepper, dot with butter. Add hot milk. Sprinkle top layer with grated cheese. Bake at 375 degrees for 25 minutes or until potatoes are done. Serve warm. Makes 8 servings. Shirley Musgrave Denton

Shirley’s Corn Casserole

1 can whole kernel corn 1/2 cup butter 1/2 cup chopped green peppers 1 cup crushed crackers 1 can cream style corn 1 cup chopped onions 1 cup milk 1 cup grated cheese. Preheat oven to 350 degrees. Combine all ingredients. Bake for 45 to 50 minutes. Serve warm.

Makes about 10 servings. Shirley Musgrave Denton

Southern Fried Green Tomatoes

4 slices thick slab bacon 2 large green tomatoes, sliced 1/2inch thick 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon seasoned pepper 2/3 cup flour 1 large egg, beaten 2 - 4 Tablespoons bacon drippings and butter Cook bacon in heavy iron skillet until crisp. Drain on paper towels. Set aside. Sprinkle tomato slices with salt and seasoned pepper on both sides. Dip tomato slices in flour first, then in the beaten egg, and then in the flour again. Add 2 Tablespoons butter to bacon drippings; heat to 275 degrees and gently add floured tomato slices. Do not crowd in skillet. Fry until both sides of tomato slices are browned, about 3 minutes each side. Serve immediately with bacon. 4 servings. Wanda L. Gibson Denton

Sweet Potatoes and Irish Potatoes

2 large sweet potatoes, peeled and sliced into circles 4 or 5 regular Irish potatoes, peeled and sliced into circles 1 small onion, sliced into circles Heat oil in skillet. Layer sweet potatoes, Irish potatoes, bell peppers, and onions in skillet. Cover and cook over low heat. Very carefully stir potatoes once in a while. Don’t burn. Serves 4 to 6. Barbara Dotson Denton

Tangy Spinach

3 cans spinach 4-6 slices of bacon 3 Tablespoons vinegar 3 Tablespoons sugar 3-4 sliced boiled eggs Salt and pepper Place spinach in stew pot and begin heating. Fry bacon until crisp. Drain and Set bacon aside. Stir vinegar, sugar, and bacon grease into spinach. Boil all together for 5 minutes. Pour spinach and juices into serving bowl and arrange cut boiled eggs on top. Crumble bacon on top. Serves 6 or more. Andy Walters Denton

Roasting Chart Meat

Oven Temperature

Beef

300 to 325 degree

Pork, Fresh Ham, Precooked Ham, Smoked (uncooked) Lamb Veal Poultry Turkey Chicken Duckling Capon Goose

Internal Temperature Indicated on Meat Thermometer

Approximate Time Per Pound Weight Cooking of Meat Time

350 degrees 300 to 325 degrees 300 to 325 degrees

Rare - 140 degrees Med. - 160 degrees Well Done 170 degrees 185 degrees 130 degrees 160 degrees

3 to 7 lbs. 10 to 12 lbs. 10 to 14 lbs.

35 to 45 min. 12 to 15 min. 18 to 20 min.

300 to 325 degrees 300 degrees

170-185 degrees 170 degrees

3 to 5 lbs. 5 to 8 lbs.

30 to 35 min. 25 to 30 min.

325 375 325 325 325

190 degrees 10 to 14 lbs. 4 to 5 hours 190 degrees 4 to 6 lbs. 2 1/2-3 1/2 hrs. 190 degrees 4 to 5 lbs. 2 to 3 hours 190 degrees 6 to 8 lbs. 2 1/2-3 1/2 hrs. 190 degrees 10 to 12 lbs. 4 to 5 hours (When bird is stuffed, cooking time is increased slightly)

degrees degrees to 350 degrees to 350 degrees degrees

6 to 8 lbs.

18 to 20 min. 22 to 25 min. 27 to 30 min.

Holiday Traditions

Emergency Substitutions Dairy Products Buttermilk, 1 cup

Sour Cream, 1 cup Half-and-Half, 1 cup Yogurt (plain), 1 cup Eggs, 2 large Whole Milk, 1 cup Asiago Ricotta Light Cream, 1 cup Cottage cheese pureed, 1 cup Mayonnaise (for salad dressings), 1 cup

Baking Products Active Dry Yeast, 1 package Baking powder, 1 teaspoon Cake flour, 1 cup

1 tablespoon vinegar or lemon plus enough milk to make 1 cup. Let mix ture stand for 5 minutes before using. 1 cup plain yogurt 7/8 cup milk plus 3 tablespoons butter 1 cup sour cream or buttermilk 3 small eggs 1/2 cup evaporated milk plus 1/2 cup water Parmesan cheese Cottage cheese 2 tablespoons butter, plus 1 cup minus 2 tablespoons milk 1 cup Sour Cream 1/2 cup plain yogurt and 1/2 cup mayonnaise -OR- 1 cup sour cream OR- 1 cup cottage cheese, pureed

2 1/2 teaspoons dry or 1/3 cake yeast, crumbled 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar 1 cup minus 2 tablespoons all-purpose flour Cornstarch, 1 tablespoon 2 tablespoons all-purpose flour Simmer about 3 minutes AFTER it has thickened Flour, 1 tablespoon 1 1/2 teaspoons cornstarch (for thickening) Honey, 1 cup 1 1/4 cups sugar plus 1/4 cup liquid Self Rising Flour (1 cup) 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder plus 1/2 teaspoons salt Semi-sweet Chocolate, 1 ounce unsweetened chocolate plus 1 ounce 1 tablespoon sugar Semi-sweet Chocolate 3 ounces semi-sweet chocolate chips,1/2 cup Unsweetened Chocolate, 3 tablespoons unsweetened cocoa 1 ounce plus 1 tablespoon margarine Powdered Sugar, 1 cup 1 cup sugar plus 1 tablespoon cornstarch processed in food processor Tapioca, 1 tablespoon 1 1/2 tablespoons all-purpose flour Cream of Tartar, 1 tsp. 3 teaspoons of lemon juice -OR- 3 teaspoons of vinegar Gelatin, 1 sheet one 1/4 ounce envelope unflavored powdered gelatin Maple Syrup, 1 tbsp 2 teaspoons of maple sugar -AND- 1 teaspoon of water Baking Soda There is NO substitute for baking soda Butter, 1 cup 1 cup margarine -OR- 1 cup vegetable shortening (for baking only) Flour - Cake, 1 cup 1 cup minus 2 tablespoons all-purpose flour - sifted Shortening, 1 cup 1 cup softened butter OR 1 cup margarine minus 1/2 teaspoon salt from the recipe. Mini Marshmallows,1 cup 8 to 10 regular marshmallows

Holiday Traditions

Seasoning Products Lemon Peel (Zest), 1 tsp Mustard, dry, 1 tsp Fresh Herbs, 1 tsp Garlic, 1 clove Fresh Gingerroot, 1 tbsp Vanilla Bean, 1 inch Allspice, 1 teaspoon Apple Pie Spice, 1 teaspoon Pumpkin Pie Spice

Fish sauce Saffron, 1/8 teaspoon Asian Basil Tomato Sauce, 2 cups Tomato Juice, 1 cup Onion, 1 small Chili Sauce, 1 cup

Worcestershire Sauce Spearmint, Dried, 1 tbsp

Liquid Products

Lemon, 1 medium (fresh juice) Orange, 1 medium (fresh juice) Amaretto, 2 tablespoons Sherry, 2 tablespoons Marsala, 1/4 cup White Wine Red wine, 1/4 cup Tomato Juice, 1 cup Maple Syrup, 1 tbsp Red Wine - Sweet Worcestershire Sauce

1/2 teaspoon lemon extract 1 tablespoon prepared mustard 1 teaspoon dried herbs 1/8 teaspoon garlic powder or minced dried garlic 1/8 teaspoon ground ginger 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon plus 1/2 ground teaspoon ground cloves 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg plus 1/8 teaspoon ground cardamom 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg Worcestershire sauce or light soy sauce with salt 1/2 teaspoon turmeric equal amount any fresh basil variety 3/4 cup tomato paste plus 1 cup water 1/2 cup tomato sauce plus 1/2 cup water 1 teaspoon onion powder or 1 table spoon minced dried onion, rehydrated 1 cup tomato sauce, 1/8 cup brown sugar, 2 tablespoons vinegar (White or Apple), 1/4 teaspoon cinnamon, dash of allspice and a dash of fresh ground cloves Bottled Steak Sauce 1/4 cup fresh chopped mint

2 to 3 tablespoons bottled lemon juice 1/4 to 1/3 cup orange juice 1/4 to 1/2 teaspoon almond extract 1 to 2 teaspoons vanilla extract 1/4 cup dry wine plus 1 teaspoon brandy Bottled White Grape Juice or Apple Juice 1 tablespoon balsamic or red wine vinegar 1/2 cup tomato sauce plus 1/2 cup water 2 teaspoons of maple sugar -AND- 1 teaspoon of water Bottled Grape Juice or Cranberry Juice 1 tablespoon bottled steak sauce

Information compiled from www.yankeefoods.com and www.recipestoday.com

Holiday Traditions

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