Bonnies Cookbook by roberl18

Table of Contents Breakfast

3-11

Sides & Appetizers 12-42 Lunch & Dinner

43-93

Sweets

94-179

Breakfast

Raspberry Cream Smoothie 1 c orange juice 1 c raspberry yogurt 1 c vanilla frozen yogurt ½ frozen banana (chunks) 1 ½ cup frozen raspberries

Orange Banana Cream Smoothie 1 c milk 1 ½ c orange juice ½ tsp vanilla ½ frozen banana (chunks) 1 c vanilla frozen yogurt ½ c orange yogurt 3 tbsp. orange juice concentrate

Strawberry Lemon Surprise Smoothie 2 c lemonade 2 c frozen strawberries 1 c strawberry yogurt

Peach Refresher Smoothie 2 c peach nectar or apple juice 1 c vanilla frozen yogurt ½ banana (chunks) 1 c peach yogurt 1 ½ c frozen peach slices

Hawaiian Holiday Smoothie 1 c passion fruit nectar 1 c guava nectar 1 c orange sherbet 4 tbsp. coconut milk ½ frozen banana (chunks) ½ c frozen strawberries ½ c frozen mangos 1 c strawberry yogurt

Cream Cheese & Chive Scrambled Eggs Ingredients

1 bag (5 ounces) baby mixed salad greens 1 tablespoon olive oil 2 teaspoons red wine vinegar pinch plus ½ teaspoon salt 8 large eggs 2 tablespoons chopped fresh chives ¼ teaspoon coarsely ground pepper 2 teaspoons margarine or butter 4 ounces (half 8-ounces package) Neufchâtel or light cream cheese, cut into ½-inch pieces

Directions

In medium bowl, toss greens with oil, vinegar, and pinch salt. Set aside. In large bowl, with wire whisk, best eggs, chives, pepper, remaining ½ teaspoon salt, and ¼ cup water until blended. In nonstick 10-inch skillet, melt margarine over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move on gently toward center with heat-safe spatula to allow uncooked egg to flow toward side of pan. When Gaga are partially cooked, add Neufchâtel and continue cooking 1 minute or until egg mixture is set but still moist, stirring occasionally. To serve, divide greens among 4 dinner plates. Place 2 toast halves on each plate; spoon eggs over toast.

Crepes Ingredients

1 cup all purpose flour ¼ tsp. Baking powder ¼ tsp. Salt 1 ¼ cup milk 1 egg 1 tbsp. Butter, melted

Directions

Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter a 7 or 8 inch skillet; heat over medium heat until bubbly. For each crepe, pour scant ¼ cup of the batter into skillet. Immediately rotate skillet until thin film of batter covers bottom. Cook until light brown. Turn and cook other side until light brown.

Cornmeal-Blueberry Scones Ingredients 1 1/3 cups all purpose flour 2/3 cups yellow cornmeal 2 tbsp. Granulated sugar 2 tbsp. Packed brown sugar 1 ½ tsp baking powder ¼ tsp. Baking soda 1/3 cup cold butter, cut up ½ cup buttermilk 1 egg 1 ½ tsp finely shredded lime peel 1 cup frozen blueberries* 1 tsp. Cornstarch 3-4 tsp. Lime juice 1 cup powdered sugar 3 tbsp. Chopped almonds, toasted Preparation:

Directions

Preheat the oven to 450 degrees F. Coat a large baking sheet with cooking spray In a large bowl combining flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and ½ tsp salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center. Combine buttermilk, egg and peel; add all at once to flour mixture. Stir with a fork just until moistened. Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3-5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on a baking sheet, leaving 1 inch between mounds. Bake 12-15 minutes or until the tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones. *leave berries in the freezer until ready to toss in cornstarch*

Egg Bagels Ingredients

2 large russet potatoes, 6-8 oz (185-250g) each, peeled and cubed. 2 ½ cups (20 fl oz/ 625 ml) water 2 packages (5 teaspoons) active dry yeast ¼ cup (2 fl oz/ 60 ) vegetable oil 4 large eggs, at room temperature 7 ½ cups (37 ½ oz/ 1.3 kg.) all-purpose (plain) flour, plus extra as needed 1 ½ tablespoons salt 1 large egg, beaten Sesame seeds or poppy seeds for sprinkling (optional)

Directions

In a saucepan, combine the potatoes and water, bring to a boil, and cook until fork-tender, about 10 minutes. Drain, reserving the water. By Hand: Measure 2 cups (16 fl oz/ 500ml) of the potato water into a large bowl and let cool to warm (110F/43C). Dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the oil and eggs and use a wire whisk to combine. Whisk in 2 cups (10 oz/ 315g) of the flour with a wooden spoon, 1 cup (5oz/155g) at a time, using just enough to form a soft dough. Using a plastic pastry scraper, scrape the dough out onto a lightly floured work surface. Knead the dough until smooth and elastic, 5-7 minutes. By Stand Mixer: Measure 2 cups (16fl oz/ 500 ml) of the potato water into the 5-qt (5-I) bowl of a stand mixer and let cool to warm (110F/43C). Dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the oil and eggs and use a wire whisk to combine. Whisk in 2 cups (10 oz/ 315 g) of the flour and the salt until smooth, about 2 minutes. Place the bowl on the mixer, attach the dough hook, and mix in the remaining flour, 1 cup (5oz/155g) at a time, using just enough to form a soft dough. Knead the dough on low speed until smooth and elastic, 5-7 minutes. Remove the dough from the bowl. *Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in bulk, about 1 hour.

IHOP Pancakes Ingredients

Nonstick Spray 1 ¼ cups all-purpose flour 1 egg 1 ¼ cups buttermilk ¼ cup granulated sugar 1 heaping teaspoon baking powder 1 teaspoon baking soda ¼ cup cooking oil pinch of salt

Directions

1.Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. 2. With a mixer, combine all of the remaining ingredients until smooth. 3. Pour the batter by spoonful into the hot pan, forming 5-inch circles. 4. When the edges appear to harden, flip the pancakes. They should be golden brown. 5.Cook pancakes on the other side for same amount of time, until golden brown. Makes 8 to 10 pancakes.

Puffy Pancake with Banana- Berry Compote Ingredients For Pancakes 4 large eggs 1 cup whole milk 1 cup all-purpose flour 2 tablespoons granulated sugar ¼ teaspoon salt 2 tablespoons butter

Ingredients For Compote

2 ripe medium bananas, each cut into ½-inch chunks 1 pint strawberries, sliced 1 tablespoons granulated sugar 1 tablespoon fresh lemon juice *confectioners’ sugar for garnish

Directions

Preheat over to 425°F Prepare pancake: Place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender at medium speed, blend eggs, milk, flour, sugar, and salt until smooth. Remove skillet and swirl until melted. Pour batter into hot skillet; bake 15 minutes or until puffy and golden. Meanwhile, prepare compote: In bowl, toss bananas and berries with sugar and lemon juice. Spoon compote into pancake; sprinkle with confectioners’ sugar. Cut into wedges to serve.

Sides or Appetizers

Old Bay Seasoning

1 tbsp. Celery seed 1 tbsp. Whole black peppercorns 6 Bag leaves ½ tsp. Whole cardamom ½ tsp. Mustard seed 4 whole cloves 1 tsp. Sweet Hungarian Paprika ¼ tsp. Mace Dash of Salt In a spice grinder or small food processor, combine all of the ingredients.

Sweet and Sour Sauce

#1: ½ cup pineapple juice ¼ cup vinegar 1/3 cup brown sugar #2 2 tbsp. Cornstarch 2 tbsp. Water 1 cup pineapple chunks, drained 1 cup sliced carrots 1 green pepper, cut into chunks 1 tbsp. Catsup Bring step #1 to a boil; set aside to cool. Coat pan with thin film of oil. Add carrots and green peppers. When oil is hot cook on medium-high for a couple of minutes. Add pineapple chunks. Add sauce from first step, catsup and soy sauce. Bring all of this to a boil and add water and cornstarch to thicken. *if you add meat, add it when you add the cornstarch to thicken.* *This recipe is good along with meat fondue.*

Catsup Sauce

8 tbsp. mayonnaise 1 tbsp. Catsup Mix toegther and refrigerate

Bbq Sauce

1 (46oz.) can tomato juice 5 dashes of Worcestershire sauce ¼ cup vinegar Garlic salt Oregano 1 medium onion (optional) Mushrooms (optional)

Mustard Sauce Ingredients

1 ½ TB butter 1 egg ½ cup brown sugar ¼ cup sugar ¼ cup prepared mustard 1/8 tsp pepper 1/8 tsp salt ¾ Cider Vinegar

Directions

Melt butter in pan Best egg/ sugars, mustard, salt, pepper add to butter. Bring to boil over medium heat. Add vinegar. Bring boil over medium heat. 3 minutes.

Heart Smart Fattoush Ingredients

Serves: 6 Preparation Time: 10 minutes Total time: 15 minutes ¼ cup lemon juice 2 tablespoons olive oil 1 teaspoon sugar 2 garlic cloves, peeled, minced ½ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons ground sumac, optional 3 cups chopped romaine lettuce 2 cups chopped tomatoes 2 cups dices English (seedless) cucumber ½ cup slices red onion ½ chopped fresh parsley ¼ cup chopped fresh mint

Directions

1 round while wheat pita bread (9 inch), toasted and torn into bite size pieces In small bowl or measuring cup, combine the lemon juice, olive oil, sugar, garlic, salt, black pepper and sumac and whisk until combined. Place the lettuce, tomatoes, cumcumber, onion, parsley and mint in a large bowl. Pour the dressing over the vegetables and toss gently to coat. Add the toasted pita pieces and toss to coat. Each serving yields about 1 1/3 cups.

Vegetable Dip 1 tbsp. Dry minced onions 1 tbsp. Water 2/3 cup sour cream 2/3 cup Hellman’s mayonnaise 1 tsp. Lawrys seasoning salt 2 tsp. Dill weed (not seed) ½ tsp. Accent 1 tsp. Parsley flakes Mix water and dry onions, then add the rest of ingredients.

Vegetable Dip 1 tbsp. Dry minced onion 1 tbsp. Water 2/3 cup mayonnaise 2/3 cup sour cream ½ tsp. Accent 1 tbsp. Parsley flakes or dill weed 1 tsp. Lawry’s seasoning salt Mix water, onions and set aside. Mix remaining ingredients and then add onion and water. Chill.

Cheese Balls Ingredients

1 (8oz) pkg. cream cheese 1 glass jar Rockford blue cheese 2 glass jars old English sharp cheese 1 glass jar pimento cheese 1 glass jar pineapple cheese 1 tbsp. Wine vinegar Dash of garlic salt Dash of salt Walnuts

Directions

Soften cream cheese and mix together with all the above cheeses and vinegar, garlic salt, and table salt. Shape into 2 balls and roll on chopped walnuts.

Nuts & Bolts Ingredients

3 sticks oleo 1 large tbsp. Onion salt 1 large tbsp. Celery salt 1 large tbsp. Garlic powder 40 oz. can peanuts Âź cup or more Worcestershire sauce Small box of Cheerios Small box of rice Chex

Directions

Stick pretzels, broken into small pieces Put oleo, onion salt, celery salt, garlic powder and Worcestershire sauce in saucepan and melt; mix. Combine remaining ingredients in a large roasting pan. Stir in the melted mixture well and bake in oven at 225Â°, covered, for 45 minutes. Stir above every 15 minutes. Bake 30 minutes longer without lid. Cool. Put in container to store.

Minted Nuts Ingredients

1 cup sugar ¾ cup water 1 tbsp. White syrup ½ tsp. Peppermint extract 2 tbsp. Marshmallow cream 2 ½-3 cups undated nuts

Directions

Boil sugar, water and syrup until a soft ball can be formed in cold water. Add marshmallow cream, peppermint; mix well. Add food coloring and nuts. Drop onto waxed paper to cool, by spoonfuls.

Italian Peppers Ingredients

4 ½ cup cider vinegar 4 ½ cup water ¾ cup Mazola oil ¾ cup brown sugar ½ cup salt

Directions

To each sterilized jar pack fresh green bell peppers that have been cleaned and cut into strips. Add 1 clove garlic. Bring mixture to tolling boil and keep boiling while filling jars. Seal tightly.

Easy Pickles Ingredients 2 cup sugar 1 cup salt 1 gal vinegar

Directions

Mix and pour over cucumbers. Will remain firm and hard. No need to cook. Sour pickles.

Bread and Butter Pickles Ingredients

6 qt. Cucumbers 1 qt. Onions 2 green peppers 1 red pepper 2 qt. Vinegar 8 cups sugar 3 tsp. Turmeric Âź cup celery seed

Directions

Slice cucumbers, onions, peppers. Soak in salt water in crock overnight. Next day, drain and put in vinegar, sugar and turmeric and celery seed. Stir constantly. Heat to a boil and simmer Â˝ hour. Pour into sterilized jars (boiled). Eliminate air bubbles in vinegar with meat fork. Seal with boiled jar lids. Vinegar may be too strong; adjust with water to strength desired.

Corn Relish Ingredients

12 ears of corn 5 green peppers 5 stalks of celery or 1 lb of celery 5 red peppers 2 medium onions 2 tbsp. Salt 1 pt. Water 1 pt. Cider vinegar 1 cup sugar 1 tbsp. Mustard seed 1 tbsp. Ground mustard

Directions

Remove seeds from pepper and chop fine. Chop celery and onion. Combine with seasoning, vinegar and water. Cook 15 minutes. Husk corn; wash and cut corn from cob. Add to mixture. Cook 10 minutes more. Seal at once in sterilized jars and seal with sterilized lids.

Cucumber Relish Ingredients

3 qt. Cucumbers 4 or 5 large onions 3 cup sugar Â˝ cup flour 3 tsp. Celery seed 1 tsp. Turmeric Âź cup vinegar

Directions

Peel cucumbers. Cut white meat cucumbers from seeds. Peel and chop onions. Grind cucumbers. Soak for 3 hours in salt water. Drain cucumbers and onions. Place in large pan. Add sugar, flour, celery seed, turmeric and vinegar. Bring to a boil and stir, as it may burn. Add 2 cups vinegar, 1 cup water. Cook until hot. Pour into sterilized jars and seal with sterilized lids. 21

Potato Soup Ingredients

2 cup diced potatoes 1 tbsp. Chopped onion 1 tsp. Salt 4 cup hot water Dash of pepper 2 tbsp. Butter 1 tbsp. Flour 1 tbsp. Chopped parsley

Directions

Brown onion in butter. Add potatoes. Cover and cook for 5 minutes. Add water, sat and pepper. Cover and cook 1 hour. Mix flour with 2 tbsp. Water. Add to hot soup. Cook 1 minutes and add parsley.

Potato Soup Ingredients

4 medium potatoes 1 medium onion 1 tbsp. Beef bouillon 2 oz. bacon Âź cup sour cream Sausage or hot dogs Salt Chives 3 cup water

Directions

Cook and mash potatoes. Dice onion and brown with bacon and sausage or hot dogs. Add 3 cups water and 1 beef bouillon cube. Mix in potatoes (mashed), Âź cup sour cream and salt to taste. Sprinkle with chopped chives.

Benihana Onion Soup Ingredients

½ lb Firm White Onions—sliced ¼ cup butter 2 tablespoons corn oil 3 tablespoons flour 1 quart chicken broth 1 quart beef broth 8 slices French bread Swiss cheese—- shredded Parmesan—grates

Directions

Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4” from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes.

Meatball Alphabet Soup Ingredients For meatballs: ½ cup dried bread crumbs ½ cup parmesan cheese, grated 2 tablespoons onion, minced 1 garlic clove, minced 2 tablespoons fresh parsley, minced 2 teaspoons dried basil ½ teaspoon salt ½ teaspoon pepper 1 large egg, lightly beaten 1 lb. ground beef For the soup: 2 tablespoons olive oil 1 small onion, finely chopped 1 celery rib, finely chopped 1 garlic clove, minced 5 cups chicken stock 1 cup crushed canned tomatoes in purée 1 teaspoon Italian seasoning ½ teaspoon salt Pepper to taste 1/3 cup alphabet pasta, dry

Directions

Make the meatballs. Combine the bread crumbs, cheese, onion, garlic, herbs, and spices in a large mixing bowl. Use a fork to mix in the egg, then add the ground beef, mixing well with your hands. Shape the mixture into 1 inch balls (you should get about 4 dozen). Heat skillet coated with cooking spray or a small amount of vegetable oil. Place the meatballs in the skillet and cook them over medium- low heat for 8-10 minutes, turning them often so they brown evenly, until the centers are only slightly pink. (If you have more meatballs than you want to use, freeze the extras after cooking and you’ll have some to toss into your next pot of soup). For the soup, heat the oil in a large saucepan or medium soup pot. Add the onion, celery, and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8-10 minutes, stirring occasionally. Add the chicken stock crushed tomatoes, and spice. Bring the soup to a simmer over medium- low heat, then add the pasta. Keep the soup at a gentle simmer until the pasta is almost cooked, then transfer the meatballs to the pot and simmer gently for 3 minutes more to finish 25 cooking the meatballs. Makes 6 servings.

Onion Soup Ingredients

3 onions, peeled and thinly sliced 1 ½ tbsp. Butter 1 tsp. Sugar 3 cup water 1 tsp. Bouillon Salt French bread ¼ lb. Swiss cheese 2 tbsp. Melted butter

Directions

In saucepan brown onion in 1 ½ tablespoons butter. Let cool 20 minutes or until tender. Sprinkle sugar over onion. Add boiling water, bouillon and salt to taste. Boil for 10 minutes. In Dutch oven (5 quart pan) place sliced bread. Cover each slice with Swiss cheese. Pour onion mixture over bread and drizzle 2 tbsp. Melted butter on top. Bake at 375° for 1 hour. If soup gets too thick while baking, add more bouillon and water.

Sea Lime Salade Ingredients

1 small box lime jello (12oz.) 1 large can of pears 1 (8oz.) pkg. cream cheese 1 (12oz.) container cool whip

Directions

Heat juice from pears. Add to jello. Add 8 ounces cream cheese (soft) to hot jello. Stir until dissolved. Regirdgerste. Mash pears; add to chilled jello. Add a 12 ounce carton of cool whip. Mix well. Pour into square pan or dish. Keep chilled. (Can be cut into squares.)

Mom’s 7 Cup Green Salad Ingredients

Head lettuce ½ head cauliflower 1 box frozen peas ½ red onion 10 slices bacon 8 oz. cheddar cheese

Directions

Mix above items and top with 1 cup mayonnaise and 1 cup salad dressing. Let set 4 hours, then shake and stir.

Pistachio Salad Ingredients

1 large container Cool Whip 1 pkg. instant pistachio pudding mix Â˝ cup chopped nuts 1 can crushed pineapple and juice 1 (8oz.) carton cottage cheese

Directions

Mix cool whip, dry pudding mix and cottage cheese. Stir well. Add pineapple and juice, bites; mix thoroughly. Pour into a serving dish and place in refrigerator. Chill 1 hour and serve.

Fice Cup Fruit Salad Ingredients

1 cup mandarin oranges 1 cup coconut 1 cup pineapple 1 cup miniature marshmallows 1 cup sour cream

Directions

Mix together and chill.

Coke Salad Ingredients

2 pkg. black cherry jello 1 (8oz.) pkg. cream cheese 2 small cokes 1 large can crushed pineapple 1 (#2) can sweet black cherries

Directions

Drain juice from pineapple and cherries. Bring to a boil. Pour over jello. Add cream cheese; mix well. Add pineapple and cut up cherries. Add coke, then 1 cup chopped nuts (pecans), broken up. Pour into mold and chill.

Cole Slaw Ingredients

1 cabbage, shredded Â˝ onion 1 tsp. Texas Pete Salt to taste Pepper to taste Mayonnaise

Directions

Mix cabbage, onions, Texas Pete, salt and pepper and mayonnaise. Very good with barbecues.

Cranberry Orange Salad Ingredients

2 cup cranberries 2 cup sugar 2 oranges and rind of 1 orange, run through food blender 1 box cherry gatin 1 box orange-pineapple gelatin 1 cup water 1 (#2) can pineapple walnuts

Directions

Dissolve gelatins in 1 cup boiling water, then add fruit and crushed pineapple and Â˝ cup crushed nuts. Jell in mold.

Crab Salad Ingredients

1 lb. cooked crabmeat, flaked 1 cup well- flavored mayonnaise 2 tbsp. Chili sauce 3 tbsp. Olive oil 1 tbsp. Wine vinegar 2 tbsp. Finely grated onion Lettuce and sliced hard boiled eggs to garnish 6 tbsp. Thick cream, whipped Worcestershire sauce Salt, freshly ground black pepper and cayenne pepper 2 tbsp. Chopped olives 4 ripe tomatoes 2 tbsp. Finely chopped parsley

Directions

Blend together mayonnaise, chili sauce, olive oil, wine vinegar, onion, parsley and whipped cream. Season to taste with Worcestershire sauce, salt, black pepper and a dash of cayenne pepper. Stir in chopped olives and chili until ready to serve. (This sauce is delicious for all fish and shellfish salads.) Add flakes crab meat to sauce and fold in gently. Slice tops and bottoms off each tomato, then cut into halves. Place 2 tomato halves on each plate. Like crab salad on tomatoes and garnish with lettuce leaves and sliced hard boiled eggs. Serves 4.

Honey Bee Ambrosia Ingredients

4 medium oranges 1 medium banana ½ cup orange juice ¼ cup honey 2 tbsp. Lemon juice ¼ cup flakes coconut

Directions

Pare oranges. Cut crosswise into thin doves and place in serving bowl. Peel bananas; cut thin slices into bowl with oranges. Toss fruits. Blend orange juice, honey and lemon juice. Pour over fruits. Sprinkle with coconut. (4-6 servings)

Pineapple Salad Ingredients

Pineapple Salad 1 can cherry pie filling 1 cup walnuts 1 can Eagle Brand milk 1 (9oz.) container Cool Whip

Directions

Just mix and it is ready to eat.

Green Goop Ingredients

40 large marshmallows (approx.) 2 large size pkg. lime jello 1 large + 1 small pkg. Philadelphia cream cheese 1 large + 1 small can crushed pineapple Â˝ pt. Whipping cream 1 cup chopped pecans

Directions

Melt marshmallows and lime jello in 7 cups boiling water. Stir until completely dissolved. Set aside to congeal (a couple of Hours). Later, at least 1 hour before ready to serve, whip congealed jello with mixer and add softened cream cheese. Work cream cheese with a fork to soften it, adding a little pineapple juice to make it soft enough to whip with jello. Fold in drained pineapple and pecans and whipped cream. Enjoy!

Hot German Potato Salad Ingredients

6 slices bacon ¾ cup chopped onion 2 tbsp. Flour 1-2 tbsp. Sugar, if desired 1 ½ tsp. Salt ½ tsp. Celery seed 6 medium potatoes ¾ cup water 1/3 cup vinegar or less

Directions

Fry chopped bacon in skillet. Drain on paper towel with chopped onions. Blend in flour, sugar, salt and celery seed. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water, vinegar. Bring to a boil, stirring constantly. Boil 1 minute. Stir in potatoes, which have been boiled, peeled and chopped. Add chopped bacon and onion pieces. Remove from heat. Cover and let stand. (Use less vinegar if it is too strong.)

Princess Salad Ingredients

1 pkg. lime jello 1 cup crushed pineapple 2 (3oz.) pkg. cream cheese ½ cup pecans ½ tsp. Salt 4 tbsp. Mayonnaise 1 ½ cup Boiling water

Directions

Make jello and cool to room temperature. Add cream cheese (at room temperature) and mix with mayonnaise and salt. Mix gradually with jello, then stir in remaining ingredients. Chill 6 hours.

Ice Cream Salad Ingredients

1 (6oz.) pkg. orange jello 2 cups boiling water 1 qt. Ice cream

Directions

Drained fruit (mandarin oranges and crushed pineapple) Make up jello and dissolve ice cream into jello. Add fruit and chill.

Tuna-Macaroni Salad Ingredients

1 (6 or 7 oz.) pkg. shell macaroni 1 cup cubed cheddar cheese 1 (7 oz.) can tuna ¾ cup sliced sweet pickle 1/3 cup minced onion 1 cup salad dressing ¾ tsp. Salt ¼ tsp. Pepper

Directions

Cook macaroni as directed; drain, rinse with cold water. Combine macaroni, cheese, tuna, pickles and onion in large bowl. Stir together salad dressing, salt, pepper. Pour over macaroni mixture and toss. Cover. Chill af least 3 hours. (6-8 servings)

Tuna-Macaroni Salad Ingredients

1 (6 or 7 oz.) pkg. shell macaroni 1 cup cubed cheddar cheese 1 (7 oz.) can tuna ¾ cup sliced sweet pickle 1/3 cup minced onion 1 cup salad dressing ¾ tsp. Salt ¼ tsp. Pepper

Directions

Lunch or Dinner

Meat Fondue Ingredients

1 Â˝ lb. lean beef or chicken preferably rib steaks 1/4 lb. Butter 1/2 cup oil

Directions

Trim fat from meat and cut into 1 inch cubes. Heat butter and oil on stove on frying pan or fondue burner. Keep hot if using fondue set. *Dip cubes of meat into butter and oil, cooking until brown. Try different sauces with meat.

Pepsi Chicken Ingredients

1 stick oleo 1(12 oz) Bottle Pepsi 1 (20oz) Bottle Ketchup 1 cut up chicken Salt and pepper to taste

Directions

Melt oleo in electric skillet. Place chicken in skillet and pour pepsi and ketchip over chicken. Cook at 205 degrees for 2. Great!

Taco Pie Ingredients

¼ stick melted oleo ½ cup milk ½ package taco seasoning (2 tablespoons) 2 cup instant potato flakes 1 Lb. ground beef lettuce and tomato ½ cup chopped onions 1 (15oz) canned refried beans ½ cup barbeque sauce ¼ cup water ½ package taco seasoning (2 tablespoons) shredded cheese

Directions

Mix first three ingredients with small sauce pan until oleo melts. Add potato flakes; stir with fork. Shape into pie pan for crust. In large frying pan, brown meet and onions; drain. Add taco seasoning (2 tablespoons), barbeque sauce and refried beans and water. Mix well and cook until bubbly. Pour into crust. Bake at 350 degrees for 30-35 minutes. The last five minutes add shredded cheese on top. Add shredded lettuce and chopped tomatoes and enjoy.

Cheeseburger Pie Ingredients

2 1/2 lb. ground beef Â˝ cup chopped onions cheese slices Âž can cream of mushroom soup 1 pie crust

Directions

Mix ingredients together and pat into a 9x 13-inch pan, then add 1 layer of cheese slices over hamburger mixture. Cover with your favorite pie crust. Bake 325 degrees for 1 hour.

Savory Vegetable Stew Ingredients

3 large onions, chopped 4 large green peppers coarsely chopped 4 large tomatoes, peeled and coarsely chopped. 1 lb. yellow squash, peeled, seeded and cubed 5 Tbsp. olive oil 2 cloves garlic minced 2 Tbsp. chopped parsley 1 Â˝ tsp. salt

Directions

Choose a heavy skillet that has a cover. Heat the oil and sautĂŠ onions. Add other ingredients, stirring to coat them with oil. Cover and simmer on very low heat for 40 minutes. Check occasionally; if stew seems too dry, add a little water. If stew seems too liquid, remove the lid when the vegetables are nearly cooked. The stew is done when the green peppers are cooked through, but firm.

Pizza- 5 Medium Pizzas Ingredients

Bridge Port Bread (Store freezer type) Oregano Leaves (1tsp. for each pizza) 2 1/2 (6oz.) cans tomato paste Garlix Powder 1 1/2 c diced onion 1 1/2 Victor brand salami or peepperoni or other meat paremesan grated cheese mushrooms 1 1/2 packs monterey Jack chesse, grated 1 1/2 packs Mozzaralla cheese, grated

Directions

Section bread into 5 balls. In each ball sprinkle oregano leaves, then roll out dough. Spread tomato paste. Sprinkle garlic powder and then onion, then place salami, Jack cheese, mozzarella cheese then the parmesan cheese. Spread mushrooms on top. Sprinkle a few oregano leaves on top of mushrooms. Make sure your oven is at 450 degrees. Bake 15 minutes.

Barbeque Chicken Ingredients

1 pkg. onion soup mix 1 beef bouillon cube 1 c. hot water 1 c. catsup 1 Tbsp. Worcestershire sauce 10 drops lemon juice

Directions

Dissolve beef cube in hot water. Add soup. Add catsup, Worcestershire sauce and lemon juice. Salt and pepper to taste. Pour sauce over chicken. Bake at 350Â° for 1 hour or until well done.

Steamed Chicken Ingredients

1 roasting chicken ( 3-4 lb.) 1/2 lemon Salt and freshly ground pepper 4 Tbsp. butter 4 Tbsp . chicken stock 2 Tbsp. finely chopped onion Parsley or celery

Directions

Rub cleaned and trussed chicken with cut side of 1/2 lemon. Sprinkle with salt and freshly ground pepper to taste. Place it in an au gratin dish just large enough to hold it. Add butter, chicken stock and finely chopped onion and place au gratin dish in a large double steamer over 3 inches of rapidly boiling water and steam for 1-2 hours, adding water as needed. Serve chicken with pan juices and parsley or celery.

Mac & Cheese Ingredients

Bake at 350 for 20 minutes Broil for 3 minutes 1 box penne rigate 3/4 pound sharp cheddar cheese, shredded 1/2 pound Gruyere cheese, shredded 1/2 cup shredded asiago or parmesan cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups milk 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 cayenne pepper

Directions

Heat oven to 350 degrees. Coat a 2 quart broiler-safe oval baking dish with nonstick cooking spray water to boiling.Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl, toss together the cheddar, gruyere and asiago. Set aside. Meanwhile, Melt butter in medium sized saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes. Remove from heat ;whisk in 2 1/2 cups of the cheese mixture. In a pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese. Bake at 350 degrees for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving. Per Serving 400 calories; 21 g fat (12 g sat.) 20 g protein ; 33g carbohydrate; 1 g fiber; 410 mg sodium ; 65 mg cholestoral

Penne with Five Cheeses Ingredients

Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano 1/2 cup shredded imported Italian fontina 1/4 cup crumbled Italian Gorgonzola 2 tbsp ricotta cheese 1/4 lb. fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 lb. imported penne rigate 4 tsp. unsalted butter

Directions

Preheat the oven to 500 degrees. Bring 5 quarts of salted water to a boil in stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixing among 6 shallow ceramic gratin dishes (1 1/2 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Mac and Triple Cheese Ingredients

1 lb. rotini pasta, cooked and drained 1 stick butter ½ cup flour 2 cups milk 2 bay leaves 1 tbsp. Worcestershire sauce ½ tsp. ground nutmeg ½ tsp. dry mustard ½ cup grated white cheddar cheese ½ cup grated Monterey Jack cheese ½ cup grated asiago cheese 1 cup finely chopped ham 2 tbsp. chili powder Directions Preheat oven to 350 degrees. Put the cooked pasta in a large bowl and set aside. In a medium saucepan over medium heat, melt the butter. Add the flour, stirring and cooking until the flour is fully incorporated. Add the milk and bring to a simmer, stirring often. Add the milk and bring to a simmer, stirring often. Add the bay leaf, Worcestershire sauce and spices and stir well. Add the cheeses and continue cooking and stirring until the cheese is all melted and blended into the sauce. Stir in ham. Pour the sauce over the pasta and toss to coat well. Pour the mix into a large buttered casserole and spread out evenly. Sprinkle with the chili powder. Bake for 35 minutes or until hot and bubbly.

Lasagna Bolognese PREP 1 hr. BAKE 45 min. OVEN 375°F STAND 20 min.

Ingredients

1 lb. ground beef 2/3 cup finely chopped onion 5 cloves garlic, minced 1 (14oz) can diced tomatoes, undrained 1 (15oz) can tomato sauce 12 dried lasagna noodles 1 (15oz) container whole milk ricotta cheese 1 egg ½ cup grated Parmigiano-Reggiano cheese 1/3 cup milk ¼ cup coarsely chopped fresh basil 1 tbsp. chopped fresh oregano

Directions

1. For sauce, in a large Dutch oven cook beef, onion, and garlic over medium heat until beef is browned; drain fat. Stir in undrained tomatoes, tomato sauce, ¾ tsp. salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Uncover; cook 15 minutes more. * 2. Meanwhile, cook noodles according to package directions until tender but still firm (al dente). Drain; rinse with cold water. Drain well. 3.Preheat oven to 375°F. For filling, in a medium bowl whisk together ricotta, egg, ¼ cup of the Parmigiano-Reggiano, milk, parsley, basil, oregano, and ¼ tsp. salt until well combined. Set aside. 4.Drizzle bottom of a 3-qt. rectangular baking dish with olive oil. Arrange 3 noodles in a single layer atop oil. Spread with one fourth of the filling. Top with one-fourth of the sauce. Repeat layers. Sprinkle top with remaining Parmigiano-Reggiano. Cover with a piece of parchment brushed with olive oil, coated side down; seal tightly with foil. 5.Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden brown and mixture is bubbly. Let stand at least 20 minutes before serving. Makes 8 servings. *Make ahead Store sauce in the refrigerator up to 3 days ahead.

Swanson Citrus Chicken and Rice Prep: 5 min. Cook: 35 min. Makes: 4 servings

Ingredients

4 skinless, boneless chicken breasts 1 ¾ cups Swanson chicken broth ½ cup orange juice ½ cup chopped onion 1 cup uncooked regular long-grain white rice 3 tbsp. Chopped fresh parsley Sautéed organize slices

Directions

1. Cook chicken in medium nonstick skillet over medium-High heat 10 min. Or until browned. Set chicken aside. 2. Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min. 3. Return chicken to skillet. Cover and cook 10 min. Or until the chicken and rice are cooked. Stir in parsley. For a special touch, sauté orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.

UNCORNED BEEF AND CABBAGE

ACTIVE TIME 20 MIN. TOTAL TIME 3 HOURS 35 MIN. PLUS OVERNIGHT SERVES 6 TO 8

Ingredients

FOR THE SPICE PASTE: Coarse salt and freshly ground pepper 1 tablespoon sugar 3 dried bay leaves 2 teaspoons ground cinnamon 2 teaspoons ground coriander 2teaspoons ground ginger ½ teaspoon ground nutmeg ½ teaspoon ground cloves 4 garlic cloves, minced 3 tablespoons cider vinegar 1 tablespoon stone-ground mustard FOR THE BRISKET: 1 whole beef brisket (7 pounds) 1¼ cups beer cup 1 cups fresh orange juice (from 2 oranges) 1 onion, sliced 3 beets, trimmed, washed well, peeled, and each cut into 8 wedges 1 head green cabbage, cut into 8 wedges 2 carrots, cut on the bias into 1-inch pieces Coarse Salt

Directions

1.Make the spice paste: 2 tablespoons salt, 1 tablespoon plus 1½ teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor. 2. Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight. 3.Preheat oven to 350°. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1 ½ cups beer mixture.Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes. 4.Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment lined foil, until tender, about 1 hour. 5.Slice brisket; return to liquid, and serve with vegetables.

Soy Sauce-Marinated Pork Chops Ingredients

4 6- to 7-oz. bone-in pork chops, trimmed (about½ inch thick) ¼ cup reduced-sodium soy sauce 3 Tbsp. lime Juice 2 Tbsp. sugar 1 Tbsp. canola oil 1 Tbsp. cider vinegar 2 to 3 tsp. grated fresh ginger ¼ tsp. crushed red pepper 4 cups mixed spring greens ½ cup chopped fresh cilantro

Directions

1.Place chops in a 3-qt. rectangular baking dish. In a small bowl whisk together soy sauce, lime juice, sugar, oil, vinegar, ginger, and crushed red pepper: Spoon 2 Tbsp. mixture over chops. Turn to coat. Cover. Let stand 20 minutes at room temperature, turning occasionally. 2.In a small saucepan bring remaining soy sauce mixture to boiling. Boil gently 1 to 2 minutes or until reduced to about ¼ cup; set aside. 3.For a charcoal or gas grill, place chops on grill rack. Cover; grill over medium heat 3 minutes per side or until chops are slightly pink in the center (145 °F), turning once. 4.Place greens on a serving platter. Top with chops. Drizzle with boiled soy sauce mixture. Sprinkle with cilantro.

Three Herb Chicken and Mushrooms Ingredients

8 chicken thighs, skin on 2 Tbsp. snipped fresh rosemary 2 Tbsp. snipped fresh thyme 1 Tbsp. extra-virgin olive oil 8 oz. cremini or button mushrooms, quartered or halves 1 cup chicken broth ½ cup dry white wine 2 Tbsp. Dijon mustard 1 Tbsp. snipped fresh flat-leaf Italian parsley

Directions

1. Preheat oven to 400°F. Season chicken on both sides with kosher salt, pepper, 1 Tbsp. of the rosemary, and 1 Tbsp. of the thyme. In a large cast-iron or other oven-going skillet heat olive oil over medium heat. Add chicken, skin sides down; cook S to 7 minutes until browned on one side. Turn chicken pieces over. Transfer to oven. Bake 15 to 20 minutes or until chicken is done (170°F.) 2. Remove chicken from skillet; set-aside. In the same skillet, cook and stir mushrooms over medium-high heat about 4 minutes. Add 1 Tbsp. flour to skillet, stirring to coat. Whisk in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Remove skillet from heat. Add remaining 1 Tbsp. thyme, and parsley. Serve mushrooms and sauce over chicken.

Rice and Broccoli Casserole Ingredients

1 cup rice 1 cup broccoli, chopped 1 jar cheez whiz 1 can cream of chicken soup 2 tbsp. Margarine or butter ½ cup onions ½ cup celery

Directions

Cook rice as suggested on package and add to rice the above ingredients. Place all in baking dish. Bake in oven at 350° for 20 minutes.

Green Bean Casserole Ingredients

2 (10oz.) cans green beans 1 cup sharp cheese, grated 1 can cream of mushroom soup 2/3 cup evaporated milk 1 can French fries onion rings

Directions

Put green beans in a 2 quart buttered dish. Sprinkle cheese over beans. Mix together cream of mushroom soup and milk. Pour over the cheese. Bake at 350Â° for 20 minutes. Sprinkle onion rings on top and bake about 10 minutes more. This is also good with broccoli.

Harvard Beets Ingredients

2 tbsp. Butter or margarine 2 tbsp. Flour ¼ cup beet liquid from can 1/3 can brown sugar ¼ cup vinegar ½ tsp. Salt Few grains of pepper ½ tsp. Cloves 1 (#2) can (2 ½ cup) sliced beets

Directions

Melt butter or margarine. Add flour; blend. Add beet liquid. Cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves. Stir until sugar dissolves. Drain beets and heat thoroughly. Makes 6 servings.

Twice Baked Potatoes Ingredients

2 large potatoes Oil ½ cup shredded cheese ¼ cup water ¼ cup cottage cheese ½ tbsp. Soy sauce Salt Paprika

Directions

Rub potatoes with oil. Bake for 45-50 minutes at 400°. Cut potatoes into halves lengthwise after baking. Scoop out potato and mash; add remaining ingredients and mix well. Replace mixture in shell. Bake until tops are brown.

Busy Day Veal Parmesan Ingredients

3 tbsp. Butter 1 (1lb.) pkg. frozen breaded veal patties 1 (8oz.) can tomato sauce ½ tsp. Salt Dash of onion salt Dash of pepper ½ tsp. Sugar ½ tsp. Oregano, crushed ½ cup grated Parmesan cheese 1 (6oz.) pkg. sliced Mozzarella cheese

Directions

Melt butter in an 8 inch square baking pan in a pre heated 400° oven. Place veal patties in pan and bake 20 minutes on each side. Combine tomato sauce, salts, pepper, oregano, sugar and Parmesan cheese in a small saucepan over moderate heat. Bring to a boil, stirring frequently. Pour over veal patties and top with Mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Makes 4 servings. Serve with spaghetti, salad and garlic bread.

Goulash Ingredients

7 oz. Creamettes 1 large onion ½ stick oleo ½ cup milk 4 veal patties 1 cup catsup 1 qt. Water

Directions

Cook Creamettes in water 15 minutes; drain. Leave in pot. Dice onion and cook in water until done. Brown veal patties, but don’t overcook. Cut into pieces. Add all ingredients to the Creamettes in the pot. Stir well and serve hot. Serves 6.

Fish Sticks and Potatoes Ingredients

8 medium sized potatoes 3 tbsp. Margarine 1 Â˝ cup crushed corn flakes, measure after crushing 1 tsp. Salt 1 pkg. pre cooked fish sticks

Directions

Boil potatoes in jackets until done (about 30 minutes). Do not overcook. Peel. Add salt to crushed cereal. Coat potatoes with margarine. Roll in cereal. Arrange in a Pyrex pan with fish sticks. Bake in a moderate oven (350Â°) about 25 minutes. Serve 4 people generously.

Green Pepper Steak and Rice Ingredients

3 cup hot cooked rice 1 lb. lean round steak Paprika 2 tbsp. Margarine 2 cloves garlic, crushed 1 Â˝ cup beef broth 1 cup diced green onions 1 large green pepper, cut into strips 3 tbsp. Cornstarch Âź cup each water and soy sauce 2 large fresh tomatoes or 1 small can cut up tomatoes

Directions

Freeze steak. While frozen, cut into thin strips. Sprinkle meat with paprika. Let stand while preparing other ingredients. Using a large skillet, brown meat in margarine. Add onions, garlic and broth. Cover and simmer 30 minutes. Stir in green peppers; cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture; cook, stirring, until thickened. Add tomatoes and stir gently. Serve over hot rice.

Pizzeria Rice Ingredients

1 cup rice 1/3 cup grated Parmesan cheese 1 (16oz.) can stewed tomatoes, including juice 2 tbsp. Cornstarch ¼ cup green pepper 1 tsp. Seasoned salt (McCormick or Schilling) 1 lb. wieners or beef franks, cut into ½ inch pieces 1 tsp. Oregano leaves ½ cup shredded Mozzarella cheese

Directions

Cook rice, following package directions, omitting butter. Add parmesan cheese; mix well. Grease and flour a 12 inch pizza pan or 2 (9inch) pie pans. Firmly press hot rice mixture on bottom and ½ inch up sides of pan to form crust. Bake at 450°F. For 12 minutes. Meanwhile, combine tomatoes, cornstarch and seasoning all in a saucepan. Cook, stirring over medium-high heat until thickened. Remove crust from oven. Spread tomato mixture over crust. Add hot dogs and green peppers. Sprinkle oregano and shredded cheese over top. Bake 10 minutes longer. Enjoy!

Breaded Veal Cutlets Ingredients

1 Â˝ lb. veal cutlets 1 can vegetable beef soup Cracker crumbs Eggs

Directions

Dip cutlets in egg and then crumbs, then fry. In casserole dish place one layer of cutlets and one layer of undiluted soup until all is used. Bake 1 hour 350Â°.

Chicken and Rice Ingredients

2/3 stick maragrine 1 ½ cup minute rice 1 can cream of mushroom soup 1 can cream of celery soup 1 can cream of chicken soup 2 ½ lb. chicken

Directions

In a medium size saucepan melt maragrine. Add soups and then rice. Pour into a 9 ½ x 13 inch oblong pan. Lightly butter the skin of chicken. (For crisp skin, lay skin side up). Place on rice mixture. Bake at 300° for 2 hours. During last 15 minutes, turn temperature up to 350°. Makes approximately 4 servings.

Meat Balls Ingredients

1 lb. hamburger 1 small can Pet Milk ½ tsp. Pepper ½ tsp. Garlic say ¼ cup Italian seasoned bread crumbs 1/3 cup chopped onion 2 tbsp. Margarine

Directions

1 can mushroom soup (golden or regular, which ever you prefer) Mix above ingredients together; form into balls. Refrigerate for 1 hour (keeps the meat balls together), then brown in 2 tablespoons margarine. Drain and add 1 can cream of mushroom or golden mushroom soup. Add 1 ½ cups of water. Simmer for 30 minutes. Makes approximately 4 servings.

Cheese and Bacon Wieners Ingredients

Chicken Crepes 3 tbsp. Margarine or butter 3 tbsp. Flour ½ tsp. Salt 2 cup turkey or chicken broth 1 ½ cup finely cut up cooked chicken or turkey 2/3 cup chopped apple 1 medium stalk celery, chopped (about ½ cup) 2 tbsp. Chopped onion

Directions

Prepare crepes: keep covered to prevent drying out. Heat margarine over low heat until melted. Blend in flour and salt. Cook over low heat. Stir constantly until mixture is smooth and bubbly remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix chicken, apple , celery, onion and ¾ cup of the thickened broth. Place scant ¼ cup chicken mixture in center of each crepe; roll up. Place crepe, seam sides brown, in ungreased oblong baking dish, 13 ½ x 9 x 2 inches. Pour remaining broth over crepes. Cook uncovered in a 350° oven until hot, about 20 minutes.

Corned Beef Casserole Ingredients

12 oz. can corned beef ¼ lb. American cheese, chopped 1 can cream of chicken soup 1 cup milk ½ cup onions ½ cup green peppers 8 oz. pkg. noodles Top with bread crumbs

Directions

Cook noodles, then add the rest of the ingredients. Top with bread crumbs. Bake at 375° for 30-40 minutes.

Chicken Cordon Blue Ingredients

3 large chicken breasts, split, skinned and boned Salt 6 thin slices lean baked ham ¼ cup flour 6 oz. Swiss cheese, cut into 6 sticks 3 tbsp. Butter or margarine 1 (3-4oz.) can mushrooms ¾ cup water ¼ cup Heinz 57 sauce

Directions

Place chicken breasts, bones side up, on board. With meat mallet, lightly pound each to ¼ inch thickness. Season with salt. Place a ham slice and a cheese stick on each breast. Tuck in the sides; roll jelly roll fashion, pressing to seal and tie securely. Coat rolls with flour and lightly brown in butter. Place rolls in baking dish (10x6x1 ½ inches). In same skillet stir in mushrooms and water and Heinz 57 Sauce. Heat, pour over chicken and cover. Bake at 350° F. For 1 hour or until tender. Thicken sauce if desired. Serve with rice. Fried rice is best. Wow!

Corned Beef Casserole Ingredients

12 oz. can corned beef ½ lb. American cheese, chopped 10 ½ oz. can condensed cream of chicken soup 1 cup milk ½ cup chopped onions

Directions

Alternate in layers in greased 2 quart baking dish with 1 (8 ounce) package noodles, cooked and drained. Top with ¾ cup bread crumbs. Bake until heated through. Garnish with minced parsley. Temperature: 375° Time: 30-40 minutes. Makes 6-8 servings.

Pepper Hash Ingredients

6 large onions 6 red hot peppers 6 green hot peppers 1 small cabbage 1 qt. Vinegar 1-2 cups sugar 2 tbsp. Salt

Directions

Put vegetables through meat grinder and drain. Add vinegar, sugar and salt. Bring to boiling point and boil 1 minute. Seal while hot.

Muffin Pizzas Ingredients

Â˝ lb sausage, cooked and drained 1 can tomato sauce, mixed with salt, pepper and oregano 1 box English muffins cut into halves 4 oz. Mozzarella cheese Parmesan cheese

Directions

Spread tomato sauce on English muffin halves. Add 2 tablespoons sausage. Add mozzarella cheese and Parmesan cheese. Preheat oven to 350Â°. Bake in oven for 15-20 minutes.

Easy Pot Roast Ingredients

4-6 lb. roast 1 can cream of mushroom soup 1 pkg. dry onion soup ½ tsp. Garlic powder Season to taste

Directions

Mix mushroom soup, dry onion soup and garlic powder and pepper to taste to make a paste. Put beef roast in (cooking bag). Pour soup mixture all on top. Bake at 350° for 2 ½ - 3 hours. Do not salt until done and ready to serve. Salt shrinks meat while it cooks.

Vienna Boats Ingredients

1 local Vienna bread 1 lb. lean ground beef 1 can tomato sauce 1 medium onion, chopped 1 diced green bell pepper American or Cheddar cheese

Directions

Brown hamburger, onion and green pepper. Add garlic powder, pepper, salt and tomato sauce; mix well. Slice top off of bread; lay aside. Pinch insides of bread out and add the above mixture to bread crumbs. Stir well. Spoon mixture into bread shell and top with cheese. Put top back on the bread and wrap in foil. Heat oven to 400Â°. Bake for 10-15 minutes or until cheese is melted. Since and serve.

Corn Dogs Ingredients

2/3 cup corn meal 1 cup flour 1 ½ tsp. Baking soda 1 tsp. Salt 3 tbsp. Sugar Slightly Beaten: ¾ cup milk 2 tbsp. Oil 1 egg

Directions

Heat oil hot. Dry 1 pound hot dogs. Insert sticks. Dip hot dogs into matter. Brown in hot oil (365°) if using electric pan.

Texas Hash Ingredients

1lb. Ground beef 2 medium green peppers (bell), chopped 2 medium onions, chopped 2 tsp. Chili powder 2 cup tomatoes with juice 1 cup uncooked bite size spaghetti, broken up Salt and pepper to taste

Directions

SautĂŠ onions and peppers together. Add meat and cook until brown. Add salt and pepper and chili powder, tomatoes and spaghetti; mix well. Pour into greased casserole dish. Bake for 45 minutes at 350Â°. If you want it a little bit juicy, add a small can of tomato sauce.

Layered Pot Roast Ingredients

6 lb. beef roast 5 potatoes 3 tomatoes 3 medium onions 3 carrots

Directions

Place roast in deep pan and add seasoning. Peel and quarter onions, then slice carrots. Next, add quartered and peeled tomatoes and 1 1/3 cups water. Cover and bake at 350Â° for 2Â˝ -3 hours.

Sweet and Sour Chicken Ingredients

½ cup white vinegar 3 tsp. Brown sugar 1 tsp. Soy sauce ½ tsp. Pepper 4 chicken breasts, cut into halves 1 (20oz.) can crushed pineapple and juice

Directions

Place chicken in baking dish. Heat the rest of the ingredients to boiling. Pour over chicken. Bake at 350° for 2 ½ - 3 hours.

Mexicali Meat Pie Ingredients

1 lb. ground beef ½ cup chopped onion ¼ cup chopped green pepper 1 (15oz.) can tomato sauce 1 (12oz.) can whole kernel corn ½ cup sliced ripe olives 1-2 tbsp. Chili powder 1 tsp. Salt 1 pkg. Betty Crocker pie crust sticks or mix ¼ cup yellow corn meal

Directions

Heat oven to 400°. Cook and stir ground beef, onions and green pepper in a 10 inch skillet until beef is brown and onion is tender; drain. Stir in tomato sauce, corn, olives, chili powder and salt. Simmer uncovered till mixture comes to a boil. Prepare crust for 2 pies as directed on package, except add corn meal to dry mix and increase water to ¼ cup plus 2 tbsp. Roll crust into rectangle, 11 ½ x 7 ¼ inches. Cut slits in crust. Pour mixture into ungreased oblong baking dish. Place second crust over filling. Bake until crust is golden brown and filling is bubbly, 30-40 minutes. Serves 6.

Barbequed Chicken Ingredients

1 pkg. onion soup mix 1 beef bouillon cube 1 cup hot water 1 cup catsup 1 tbsp. Worcestershire sauce 10 drops lemon juice

Directions

Dissolve beef cube in hot water. Add soup. Add catsup, Worcestershire sauce and lemon juice. Salt and pepper to taste. Pour sauce over chicken bake at 350Â° for 1 hour or until well done.

Steamed Chicken Ingredients

1 roasting chicken (3-4 lb.) Â˝ lemon Salt and freshly ground black pepper 4 tbsp. Butter 4 tbsp. Chicken stock 2 tbsp. Finely chopped onion Parsley or celery

Directions

Rub cleaned and trussed chicken with cut side of Â˝ lemon. Sprinkle with salt and freshly ground pepper to taste. Place it in an au gratin dish just large enough to hold it. Add butter, chicken stock and finely chopped onion and place au gratin dish in a large double steamer over 3 inches of rapidly boiling water and steam for 1-2 hours, adding water as needed. Serve chicken with pan juices and parsley or celery. Serves 4.

Spaghetti A LA Piemontse Ingredients

1 lb. spaghetti, preferably the imported Italian brands 1 lb. fresh or canned Italian tomatoes 1 stick butter 1 tbsp. Olive oil 1 cup freshly grated Parmesan cheese 3 whole eggs Say and pepper to taste

Directions

Pass the tomatoes through a food mill of sieve. In a saucepan heat butter and oil. When butter is melted add strained tomatoes. Simmer 15 minutes. Season with salt and pepper. Set aside off heat. While tomatoes are simmering, beat the eggs in a small-bowl, then incorporate the Parmesan cheese. Set aside. While the sauce is reducing, place a stock pot containing a lot of water, salted, on high heat. When water is boiling, add spaghetti. Cook until al dente (about 12 minutes, depending on brand). Warm a serving platter. When the sauce is reduced and the spaghetti almost cooked, pour 1 cup of the reduced tomato sauce onto the platter. Drain the spaghetti in a colander and place it on the platter containing the sauce. Pour remaining sauce over the spaghetti, then pour the egg/parmesan cheese mixture over the spaghetti, then pour the egg/ Parmesan cheese over all. Toss well and serve immediately. Serves 4.

Cheeseburger Loaves Ingredients

1 lb. hamburger 2 cups corn flakes 1 egg 1 tsp. Salt 1 (8oz.) can (1 cup) stewed tomatoes 1/8 tsp. Pepper 3 slices American cheese, cut diagonally

Directions

Measure corn flakes; crush to 1 cup. Place in large mixing bowl. Add egg, tomatoes, salt and pepper. Beat into 6 loaves about 4 inches long. Place in single layer making pan. Bake at 350Â° about 30 minutes. Remove from oven. Top each load with Â˝ slice of cheese. Bake 10 minutes longer or until cheese melts and loaves are crusty brown. Makes 6 cheeseburger loaves.

Pork Chops and Mushroom Soup Ingredients

4 pork chops ¼ tsp. Salt Pepper 1 can mushroom soup

Directions

Salt and pepper both sides of pork chops. Place chops on foil in a baking pan and pour undiluted soup over chops. Bake at 350° for 1-1 ½ hours.

Baked Lasagna Ingredients

½ lb. Italian sausage ½ lb. ground beef 1 clove, minced 1 tbsp. Dried oregano ½ tsp. Salt 2 (16oz.) jars spaghetti sauce 1 (6oz.) can tomato paste 1 (16oz.) pkg. Prince lasagna 2 eggs, slightly beaten 2 cup Ricotta cheese (cottage cheese) ½ cup prince grated Parmesan cheese 2 tbsp. Parsley flakes 1 lb. mozzarella cheese, thinly sliced

Directions

Brown mean in large skillet; drain off excess fat. Add garlic, oregano, salt. Simmer 3-5 minutes, stirring occasionally 10-15 minutes. Drop lasagna, singly, into 6 quarts boiling water to which 2 tablespoons salt have been added. Boil for 5 minutes. Stir with wooden spoon. Drain and chill in cold water. Combine eggs, ricotta cheese, Parmesan cheese, parsley and pepper; blend well. In a greased 13x9x2 inch pan arrange a layer of lasagna. Spread with a layer of ricotta cheese mixture, a layer of meat sauce and a layer of slices mozzarella cheese. Repeat until all ingredients are used (save enough of sauce to pour on top.) Finish with a layer of mozzarella cheese. Bake in a 350° oven for 30 minutes or until bubbly. Let stand 10 minutes before serving.

Easy Chicken Divan Ingredients

3 cans asparagus, long stalk, drained 4 chicken breasts, cooked and bones 2 cans condensed cream of chicken soup ¾ cup mayonnaise 1 tsp. Lemon juice ½ cup shredded sharp cheese 1 cup soft bread crumbs 1 tbsp. Melted butter

Directions

Arrange asparagus in greased 12x7 ½ x 2 inch baking dish. Layer chicken atop asparagus. Combine soup, mayonnaise and lemon juice. Pour over chicken and the asparagus. Sprinkle with cheese. Add bread crumbs and butter; sprinkle over all. Bake at 350° for 35 minutes.

Hamburger Casserole Ingredients

1 lb. hamburger 1 pkg. frozen peas Onion About 6 potatoes Tomato soup

Directions

Brown onion and hamburger in skillet. Drain grease from hamburger. Boil peas and drain. Peel and slice potatoes. Place layer of potatoes, hamburger and peas in casserole. After last layer of potatoes, top with 1 can tomato soup. Bake in a 350Â° oven for 1 hour or until ready to serve. The longer casserole bakes, the better it tastes.

Chicken Teriyaki Kabobs Ingredients

1/3 cup orange juice ¼ cup soy sauce ¼ cup dry sherry 2 tbsp. Green onion, chopped 2 tsp. Grated fresh ginger root 1 tsp. Sesame seed, toasted 2 cloves garlic, minced 2 large chicken breasts, skinned, split and boned ¾ cup cold water 4 tsp. Cornstarch Hot cooked rice

Directions

In a bowl combine juice, soy sauce, sherry, green onion, ginger root, sesame seed and garlic. Pound chicken slightly to flatten; cut lengthwise into 2/3 - ¾ inch wide strips. Add chicken to marinade. Cover; let stand 30 minutes, drain chicken, reserving marinade. Thread chicken strips accordion- style on wooden or metal skewers. Broil 4-5 inches from heat for about 4 minutes per side, brushing occasionally with marinade. In small saucepan blend water, ½ cup of the marinade and cornstarch. Cook and stir until bubbly. Serve chicken and sauce over rice. Makes 4 servings.

Sweets

Buttered Rolls Ingredients

1 pkg. yeast ¾ cup warm water ½ cup soft butter 1 egg 3 ½ cup flour ½ tsp. Salt ¼ cup sugar ½ cup warm water

Directions

Dissolve yeast in ¾ cup warm water. Mix together butter, sugar, salt and egg. Add flour and ½ cup warm water. Mix well. Put in a greased bowl; cover and let stand in refrigerator overnight. Roll out as you would for biscuits and cut. Place on greased cookie sheet 2 ½ hours in a warm place. Bake in a 400° oven until lightly brown. If your taste is more buttery, gently touch each hot biscuit top with butter.

Graham- Orange Bread Ingredients

1 ½ cup all purpose flour 1 tsp. Salt 4 tsp. Baking powder 1/3cup sugar 1 cup graham flour (whole wheat) 1 tsp. Grated orange rind ¼ cup shortening 1 egg, beaten ½ cup milk 1/3 cup orange juice 1/3 cup orange marmalade ½ cup nuts, broken 1 tbsp. Sugar ½ tsp. Grated orange rind

Directions

Soft flour, salt, baking powder and sugar. Add the wheat flour and 1 tsp. Orange rind and stir to mix well. Add the shortening and cut in with two knives until mixture is of a uniformly crumbly consistency. Add the egg, milk, orange juice and marmalade and beat until smooth. Stir in the nuts. Pour into a well greased 8 x 4 x 2 ½ inch loaf pan. Let stand while blending together the tablespoon of sugar and ½ tsp. Rind. Sprinkle over the top and bake in a moderate oven (350°) for 1 hour or until bread tests done. Cool on a rack before slicing.

Pumpkin Bread Ingredients

2 2/3 cup white sugar 4 beaten eggs 2/3 cup water 3 1/3cup sifted flour ½ tsp. Baking powder 2 tsp. Soda 2/3cup walnuts 2/3 cup spry 1 lb. can pumpkin 1 ½ tsp. Salt 1 tsp. Cinnamon ½ tsp. Cloves 1/3cup chopped walnuts

Directions

(2 bread pans; 350° for 1 hour and 15 minutes) cream sugar, shortening; blend in eggs, flour, baking powder, baking soda. Add pumpkin, salt, cinnamon and cloves. Mix well. Add dates and nuts. Pour into greased and floured pans. Bake for 1 hour and 15 minutes.

Pecan Rolls Ingredients

1 pkg. dry yeast, dissolved in 2 tbsp. Lukewarm water 1 cup scalded milk, cooled 2 eggs 1 stick margarine, ¼ cup sugar (dissolve while cooling) ½ tsp. Salt 4 cup flour Scald 1 cup milk and dissolve the butter, sugar and salt. Let cool, then add eggs and yeast, dissolved in water. Add flour gradually. Do not knead dough. Let rise about 45 minutes. Roll dough into a large rectangle after it has risen. Sprinkle butter ( 1 tbsp.) on rectangle, then brown sugar ( 2 tbsp.) and cinnamon ( ½ tsp.) on dough. Roll dough up like a jelly roll and cut into slices 2 inches thick. Place each slice in prepared pan close together. Pecan Rolls- Syrup Nut Topping: 3 tbsp. Margarine 4 tbsp. Brown sugar 2 tsp. Water ½ cup pecan but meats

Directions

(Melt margarine; add brown sugar and stir in water and nutmeats, then lay slices on top and let rise for approximately 45 minutes. Bake at 325° for 20 minutes. Flip pan upside down and let topping soak into rolls.

Sweet Muffins Ingredients

2 cup sifted flour 2 tsp. Baking powder 1 tsp. Salt 1 beaten egg 1 cup milk Âź soft oleo 1 cup sugar 1 tsp. Vanilla

Directions

Mix sugar and oleo. Add dry ingredients and milk; blend. Makes 1 dozen muffins.

Muffins Ingredients

1 (15oz.) pkg. Raisin Bran 3 cup sugar 5 tsp. Soda 1 cup Crisco, melted 4 eggs, beaten 1 qt. Buttermilk 2 tsp. Salt

Directions

Bake at 400Â° for 15-20 minutes. In large mixing bowl mix first 5 ingredients. Add beaten eggs, melted Crisco and buttermilk. Store covered in refrigerator. When ready to use, fill muffin tins (baking cups) 2/3 full. Keep for 6 weeks. Store in refrigerator.

100

Corn Fritters Ingredients

1 tbsp. Salad oil 1 cup flour 1 tsp. Baking powder 1 tsp. Salt 2 eggs 1 (16oz.) can drained corn Âź cup milk

Directions

In medium size bowl with fork, stir the above ingredients. Heat Â˝ inch salad oil in an electric skillet or frying pan. Drop batter by heaping tbsp. Into hot oil. Fry 3-5 minutes, until browned, turning once. Remove fritters to paper towels; drain. *serve with syrup, sprinkle with sugar or eat fritters plain*

101

Pastry for Single-Crust Pie 1 ¼ cups all purpose flour ¼ teaspoon salt 2/3 cup shortening or lard 3-4 tablespoons cold water In a mixing bowl stir together flour and salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes. Microwave Pastry for Single-Crust Pie: In a mixing bowl stir together flour, ¼ teaspoon baking powder, and salt. Prepare, roll, and trim pastry as above. Prick bottom and sides generously with the tines of a fork. Prick where bottom and sides meet all around pie shells. Micro-cook, uncovered, on 100% power (high) for 5-7 minutes or until pastry is dry and air bubbles form, giving fish a quarter-turn once. Cool on a wire rack. Use in recipes calling for a baked pastry shell. Baked Pastry Shell: Prepare as above, except prick bottom and sides of pastry generously with the tubes of a fork. Prick where bottom and sides meet all around pie shell. Bake in a 450° oven for 10-12 minutes or until golden. Cool on a wire rack. Pecan Pastry: Prepare as above, except, before adding water, stir ¼ cup finely chopped pecans into flour mixture. Cocoa Pastry: Prepare as above, except stir 2 tablespoons unseeded cocoa powder and 2 tablespoons sugar in with the flour and salt. Increase shortening to ½ cup. Cinnamon Pastry: Prepare as above, except stir 1 teaspoon ground Cinnamon in with the flour and salt. For All: -Use a pastry blender to cut in the shortening or lard until the pieces are the sizes of small peas. -Loosely unroll pastry from the rolling pin, easing it into the pie plate. Avoid stretching the pastry. -Trim pastry to ½ inch beyond edge of pie plate. Fold under the extra pastry to build up the edge.

Pastry for Double-Crust Pie 2 cups all purpose flour ½ teaspoon salt 2/3 cup shortening or lard 6-7 tablespoons cold water In a mixing bowl stir together flour and salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. From each held into a ball. On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. For top crust, roll remaining dough. Cut slits to allow steam to escape. Full pastry in pie plate with desired filling. Place top crust on filling. Trim top crust ½ inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes. Electric Mixer Pastry for Double Crust Pie: In a mixing bowl combine flour and the salt; add shortening. Beat with an electric mixer on low speed until pieces are the size of small peas. Add 6 tablespoons cold water; beat at low speed just until dough clings together (15-20 seconds). Continue as above. Pastry for Lattice- Top Pie: Prepare as above, except trim bottom pastry to ½ inch beyond edge of pie plate. Cut top pastry into ½ inch wide strips. Full pastry in pie plate with desired filling. Weave strips atop filling to make a lattice. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Bake as directed in individual recipes. Cheese Pastry: Prepare as above, except add 1 cup shredded cheddar cheese to flour.

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Graham Cracker Crust 2/3 cup margarine or butter ¼ cup sugar 1 ¼ cups finely crushed graham crackers (about 18 crackers) Oven: 375° Melt margarine or butter. Stir in sugar. Add crushed graham crackers. Toss to mix well. Spread mixture evenly into a 9 inch pie plate. Press onto bottom and sides to form a form, even crust. Chill about 1 hour or until firm. (Or, bake in a 375° oven for 4-5 minutes or until edge is lightly browned. Cool on a wire rack before filling.) Chocolate-Wafer Crust: Prepare as above, except omit the sugar and substitute 1 ½ cups finely crushed chocolate wafers (25 wafers) for the crushed graham crackers. Do not bake. Gingersnap Crust: Prepare as above, except omit the sugar and substitute 1 ¼ cups finely crushed gingersnaps (20-22 cookies) for the crushed graham crackers. Vanilla-Wafer Crust: Prepare as above, except omit the sugar and substitute 1 ½ cups finely crushed vanilla wafers (36-40 wafers) for the crushed graham crackers. Chill about 1 hour or until firm. (Or, bake in a 375° oven for 7-10 minutes or until edge is golden. Cool on wire rack before filling.) Coconut Crust Mix 2 cups flakes coconut and 3 tablespoons melted margarine or butter. Press firmly onto bottom and sides of a 9 inch pie plate. Bake in a 325° oven 20 minutes or until edge is golden. Cool before filling. Use for chiffon or ice cream pies.

Oil Pastry 2 ¼ cups all purpose flour ¼ teaspoon salt ½ cup cooking oil 1/2 cup cold milk In a mixing bowl stir together flour and salt. Pour oil and milk into a measuring cup (don’t not stir); fork. Form into 2 balls; flatten slightly with hands. Cut waxed paper into four 12 inch squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping). Peel off top papers and fit dough, paper side up, into 9 inch pie plates. (Or, reserve one portion for use as a top crust). Remove paper. Continue as directed for pastry for double or single crust pie. Make one 9 inch double crust pastry for two 9 inch single crust pastries.

Cheese Crust 1 (3oz.) pkg. cream cheese 1 stick margarine 1 cup four Soften cream cheese and butter. Add flour; mix well. Refrigerate 1 hour. Makes 2 pies or 24 small tarts. Bake for 20 minutes at 350°. Fill with your favorite pie filling.

103

Easy Pasty Crust: *mix until melted* 1 cup boiling water 1 cup Crisco (or butter)

*add and stir in and then refrigerate overnight* 3 cup flour 1 ½ t. Salt

Pastry For Pasty- “Mom’s Recipe” (Grandma Watti) 1 tsp salt 2 T baking powder 6 cup flour 2 cup shortening 1 cup water 1 T. Vinegar Directions: Mix salt and baking powder with flour. Add shortening and cut in with pastry blender. Mix water and vinegar and add slowly to flour/ short. Mixture, using a fork to form a ball. Don’t Over Mix!! *Brush milk on top before baking *put foil on pans - easy clean up *makes about 12 pasties Bake at 400°F for 10 min., then reduce heat to 350° for 50 min. Or until done and veggies softened crust. Filling “Here are some approx. quantities that I had notes myself:” 1 ½ # ground chuck 16 small- med. potatoes 1 white/ yellow onion (med. to large) *”I don’t think Spanish inions work as well as regular cooking onions in pasties”* 4-5 med. size carrots. When chopping veggies, cut them up small ( dice them). Also sort of pack the filling for each pasty. (Makes each one heavier) When using attached pastry recipe, I accidentally divided crust into 16 pieces instead of 12 pieces. They were large enough pieces to make a nice sized pasty - but add a few more veggies if you do this! 104

Raisin Pie Ingredients

2/3 cup packed brown sugar 2 tablespoons cornstarch 2 cups raisins 1 teaspoon finely shredded orange peel ½ cup orange juice 2 tablespoons lemon juice ½ cup chopped walnuts

Directions

Oven: 375° In a saucepan mix brown sugar and cornstarch. Stir in raisins, peel, orange juice, lemon juice, and 1 1/3 cups cold water. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from heat; stir in nuts. Transfer to a pastry line 9 inch pie plate. Cut slots in top crust. Adjust top crust. Seal and flute edge. Cover edge with foil. Bake in a 375° oven 25 minutes. Remove foil; bake 20-25 minutes more or until crust is golden. Serves 8.

105

Crunchy Peach Pie Ingredients

¾ cup finely crushed vanilla wafers (about 20 wafers) ½ cup chopped almonds 3 tablespoons margarine or butter, melted 2 eggs 1 tablespoon lemon juice ¼ cup sugar 3 16-or-17 ounce cans peach slices, pear slices, or unpeeled apricot halves, drained and coarsley chopped.

Directions

Oven: 450°F Mix crushed wafers, almonds, and margarine; set aside. Lone the bottom of a pastry lined 9 inch pie plate with a double thickness of foil. Bake in a 450° oven for 5 minutes. Remove foil. Bake 5 minutes more. Meanwhile, beat together eggs and lemon juice; stir in sugar. Fold fruit into mixture. Transfer fruit mixture to the partially bakes pastry shell. Sprinkle with water mixture. Cover edge with foil. Reduce oven temperature to 375°. bake for 20 minutes. Remove foil; bake for 15 to 20 minutes more or until set. Cool on a wire rack. Cover and chill to store. Serves 8.

106

Deep-Dish Apple Pie Ingredients

½ to ¾ cup sugar 3 tablespoons all purpose flour ½ teaspoon ground cinnamon 1/8 teaspoon ground allspice 6 cups thinly sliced, peeled cooking apples (about 2 ¼ pounds) Pastry for Single-Crust Pie

Directions

Oven:375°F In a mixing bowl combine sugar, flour, cinnamon, and allspice. Add apples; toss to coat fruit. Transfer to a 1 ½ quart casserole. Prepare Pastry for Single-Crust Pie, except roll pastry 1 inch larger than top of casserole. Cut slots Ik pastry. Place pastry atop apple. Seal and flute to rim of casserole. Cover edges of pie with foil. Place on a baking sheet. Bake in a 375° oven for 25 minutes. Remove foil. Bake for 30-35minutes more or until crust is golden and filling is bubbly. Serve warm or cool. Makes 8 servings. Deep Dish Peach Pue: prepare as above, except omit cinnamon and allspice. Substitute 6 cups sliced, peeled peaches (3lbs) for the apples. Sprinkle peaches with ¼ teaspoon almond extract; toss with the sugar and flour.

107

Hawaiian Delight Pie Ingredients

Graham cracker crust 1 can crushed pineapple, drained 3 tbsp. Lemon juice 1 large container cool whip 1 can Eagle Brand milk Â˝ cup walnuts, chopped

Directions

Mix and pour into graham cracker crust. Chill and serve.

108

Fresh Strawberry Pie Ingredients

1 pt. Strawberries, washed, dried, sliced 1 cup sugar 1 cup water 3 tbsp. Cornstarch Pinch of salt Red food coloring

Directions

Pour into cooked pie shell the strawberries. Cook until thickened and clear 1 cup sugar, 1 cup water, 3 tsp. Cornstarch, salt and food coloring. After this thickens, remove from heat and add 6 tbsp. Strawberry jello. Completely cool, then pour over berries. Refrigerate. Serve with cool whip or whipped cream.

109

Lemon Chiffon Pie Ingredients

Lemon Chiffon Pie 1 (14oz.) can sweetened condensed milk 1/3 cup ReaLemon juice 2 tsp. Grated lemon rind 3 egg whites Âź tsp. Cream of tartar 1 Johnstonâ&#x20AC;&#x2122;s graham cracker ready crust

Directions

Whipped cream or topping and lemon slices to garnish top with In medium bowl combine Eagle Brand Milk, ReaLemon, rind; mix well. In small Bowl beat egg whites with the cream of tartar until stiff, but not dry. Fold in sweetened condensed milk mixture. Pour into ready crust. Chill 3 hours until set.

110

Strawberry Pie Ingredients

1 (4 servings size) pkg. jell-O vanilla pudding and pie filling 1 (3 oz.) pkg. strawberry flavor gelatin 2 cup water 1 tsp. Lemon juice 1 Â˝ cup prepared dream whip whipped topping 1 cup slices strawberries 1 baked 9 inch pie shell, cooled

Directions

Combine pudding mix, gelatin, water and lemon juice in a saucepan. Cook and stir over medium heat until mixture comes to a boiled pour into a bowl and chill until set, 1-2 hours. Garnish with additional whipped topping and strawberries.

111

Fiesta Pie Ingredients

1 Â˝ cup sugar Âź cup cornstarch 1 can pineapple chunks 1 can cherries (sweet, pitted) 2 or 3 tbsp. Red food coloring 1 (6oz.) pkg. orange jello 8 bananas 1 cup nuts

Directions

In a saucepan cook sugar, cornstarch, pineapple, cherries and food coloring. When thick, add 1 package dry orange jello, then add bananas and nuts. Pour into pie shells. Cool 1 hour. Add cool whip.

112

Pecan Pie Ingredients

3 eggs 2/3cup sugar 1/3 cup oleo, melted 1/3 tsp. Salt 1 cup dark corn syrup 2 eggs ½ cup sugar ¼ cup oleo ¼ tsp. Salt ¾ cup syrup

Directions

Mix in 1 cup pecan halves. Pour into pastry lines pan. Bake until set and pasty is nicely browned. Serve cold or slightly warm. Bake at 375° for 40-50 minutes.

113

Sour Creme Strawberry Pie Ingredients

1 (3oz.) pkg. strawberry jello ½ cup sugar 1 cup boiling water ½ cup cold water Grated lemon peel 1 cup sour cream 1 ½ cup slices fresh strawberries 1 baked 9 inch pie shell Whipped cream Whole Berries to decorate

Directions

Dissolve jello in boiling water. Add icy cold water, sugar and grated lemon peel. Chill, but do not allow to set. Whip until fluffy and thick; it will double in volume. Whip sour cream; add gelatin. Fold in sliced strawberries. Spoon into pie shell. Chill. Serve with whipped cream and whole berries.

114

Pecan Tarts Ingredients

Pecan Tarts 1 recipe Cheese Crust ¾ cup brown sugar 1 egg 1 tbsp. Butter or margarine Dash of salt Dash of vanilla ¼ cup pecans

Directions

Press Cheese Crust into tart pans. Refrigerate. Combine sugar, egg, butter, salt and vanilla. Place in tins and place a pecan on each. Bake at 350° for 20 minutes.

115

Lemon Meringue Pie Ingredients

Filling for 9 inch pie - mix in saucepan: 1 ½ cup sugar 1/3 cup cornstarch 1 ½ cup water Have ready: 3 egg yolks 3 tbsp. Butter ¼ cup lemon juice 1 tbsp grated lemon rind

Directions

Cook first 3 ingredients in saucepan over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Stir half of hot mixture into egg yolks, then blend into hot mixture. Boil 1 minute longer, stirring constantly. Blend in 3 tbsp. Butter, ¼ cup lemon juice, 1 tbsp. Grated lemon rind. Pour into baked pie shell. Top with pie meringue.

116

Vanilla Cream Pie Ingredients

2/3 cup sugar 3 tbsp. Cornstarch Â˝ tsp. Salt 3 cup milk 3 egg yolks 1 tbsp. Butter 1 Â˝ tsp. Vanilla 9 inch pie shell, baked

Directions

Mix sugar, cornstarch, salt and milk in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into 3 egg yolks. Blend into hot mixture in saucepan; boil 1 minute more, stirring constantly. Blend in butter vanilla. Pour into baked pie shell; top with meringue.

117

Strawberry Rhubarb Pie Ingredients

2-3 cup drained strawberries 2 cup drained rhubarb 1-1 ½ cup sugar 3 eggs, separated 1/3 cup flour 1 tbsp. Butter 9 inch pie shell

Directions

Mix drained rhubarb and strawberries in a bowl. Mix egg yolks, flour and sugar fruit. Pour into freshly rolled 9 inch pie crust. Bake at 375° for 40-45 minutes. Beat egg whites, ¼ tsp. Cream of tartar, 6 tbsp. Sugar until egg whites form stiff peaks. Pour onto baked pie. Place pie in oven until meringue is lightly browned.

118

Ice Cream Pie Ingredients

1pkg. Jello (lemon) 1 pkg. frozen strawberries 1 pt. Ice cream

Directions

Pour 1 cup boiling water into 1 pkg. lemon jello. Stir until dissolved. Have 1 pint ice cream measured earlier. Add ice cream to jello. Stir until Ice cream is melted and mixed well. Place in refrigerator to set. Add strawberries and juice and blend well. Pour into baked pie crust shell. Place in refrigerator to set.

119

Blueberry Cheese Pie Ingredients

1 cup sugar 1 (8oz.) pkg. cream cheese 1 env. dream Whip 3 bananas, cut up Â˝ can blueberry pie filling

Directions

Bake 2 shallow pie shells and let cool. Mix sugar with cream cheese. Mix separately dream whip. Mix dream whip with cream cheese mixture. Lime pie with sliced bananas. Add Â˝ can blueberry pie filling to center of the pies. Keep covered in the refrigerator no longer than 2 days.

120

Impossible Pie Ingredients

¾ cup sugar 1 stick butter, cut up 1 cup coconut 2 cup milk ½ cup Bisquick ¼ tsp. Salt 1 tsp. Vanilla

Directions

Put all ingredients in order as above in blender; blend well. Pour into 10 inch pie plate. Bake 1 hour. Cool on rack to room temp., then chill before serving. Crust will form on bottom, custard in center and coconut on top.

121

Blueberry Pie Ingredients

Filling Ingredients 3 c blueberries – divide, setting half aside ½ tsp vanilla ¼ tsp lemon ¾ c sugar 1 tbsp. butter Crust Ingredients 2 ½ c flour 1 tsp salt 1 ½ tsp sugar Mix first three ingredients Splash of extract (any flavor you like) ½ c butter ½ c Crisco butter shortening Blend with pastry blender until crumbly 5 tbsp. icy cold water-Stir into crumbed mixture for pie dough Roll out half and fit to 8” pie pan

Directions

Directions for Filling Cook on medium high, stirring constantly until juicy (about 12 min.) Mix 1/8 c cornstarch and 1/8 c icy cold water, stir until smooth, add to cooked BB mixture. Cook mixture another 4 minutes then let cool. Add the remaining blueberries that were set aside. Let cool. Directions after Filling Put cooled blueberry mixture into unbaked pie shell. Roll out remaining pie dough for the top crust. Vent slits. Crimp edges to seal. Brush top with heavy cream and sprinkle with sugar. Bake at 350 degrees for 1 hour, cool, then refrigerate for ½ hour. (for pie to “set”) or let sit a few hours at room temperature before cutting.

122

Mini Apple Pies Prep: 25 mins Cook: 35 mins Ingredients

Pam (Cooking Spray) ½ c firmly packed brown sugar, divided 1/3 c sliced almonds ¼ c all-purpose flour 3 tbsp cold Parkay 1 pkg (15 oz) refrigerated pie crusts 1 1/3 lbs apples, cored and chopped ½ tsp ground cinnamon ½ tsp vanilla extract Reddi-Wip

Directions

1. Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use. 2. Preheat oven to 375 degrees. Spray 18 medium nonstick muffin cups with PAM. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10 ½ inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside. 3. Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon ¼ cup apple mixture into each crust lined muffin cup. 4. Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-Wip just before serving.

123

Giant Popovers Ingredients

2 tbsp. Butter or margarine 6 eggs 1 tsp. Salt 2 cup milk 2 cup flour

Directions

About 1 ½ hours before serving: In a small saucepan melt butter. Preheat oven to 375°. Grease well 8 deep 7 ounce pottery custard cups. Set custard cups in jelly roll pan. In large bowl mixer at low speed, beat eggs until frothy. Beat in milk and butter until well blended. Beat in flour and salt. Fill each custard cup ¾ full with batter. Bake 1 hour, then quickly make small slit in top of each popover to let out steam. Bake 10 minutes longer. Immediately remove popovers from cups. Serve piping hot. Regular popovers: Prepare as above, but use only half above ingredients and spoon batter into 12 ( 2 ½ inch) muffin pan cups. Bake 50 minutes bugging slit in top. Makes 12. Very fluffy.

124

Caramel Cream Puffs Ingredients

1 cup water 1 cup flour ½ cup butter or margarine 4 eggs 1 tbsp. Vanilla 1/8 tsp. Salt 1 (14oz.) can Eagle Brand condensed milk

Directions

Heat water and butter to rolling boil. Turn heat down and stir in flour, stirring hard. Remove from heat and stir in eggs, one at a time, then add salt and vanilla. Stir until smooth. Put on cookie sheet ¼ cup balls. Bake at 425° for 15 minutes; reduce heat to 350° for 20-25 minutes more, then take 1 (14 ounce) can Eagle Brand condensed milk and put unopened can in pan of boiling water. Keep boiling for 2 hours, adding water to pan as it boils away, keeping water just over the top of the can, then fill cream puffs with condensed milk. Serves 12.

******************************************************** Cold bottled drinks will stay cold, even without ice, if you wrap them tightly in several layers of newspaper. ********************************************************

125

Cherry Squares Ingredients

1 cup softened margarine or butter 1 ¾ cup sugar 4 eggs 1 tsp. Vanilla 3 cup flour 1 ½ tsp. Baking powder ½ tsp. Saf 1-2 cans (21oz) any fruit pie filling

Directions

Cream oleo; add sugar, then add the eggs, one at a time, vanilla and dry ingredients. Spread batter into greased 15 ½ x 10 ½ inch pan. Pour filling over top of batter (don’t be too generous with pie filling or the center of the cake will be mushy). Bake in a 350° oven for 45 minutes or until golden brown. Makes 48 squares. * of pie filling is out in center of cake and outer edges finish cooking before center, cover with foil.*

126

Pecan Delight Ingredients

3 egg whites 1 cup sugar Â˝ tsp. Baking powder 1 tsp. Cream of tartar 25 ritz crackers 1 cup chopped pecans 1 carton cool whip

Directions

Beat egg white until they peak. Add sugar gradually, then making powder and cream of tarter. Crumble crackers with fingers and mix with egg white mixture. Add chopped pecans. Spread in pie late and bake 30 minutes at 325Â°. Cool completely. Top with cool whip or whipped cream and sprinkle with a few chopped pecans for garnish.

127

Apple Delight Ingredients

2 small pkg. lemon jello 2 cup small marshmallows 3 cup boiling water Mix above until dissolved. 1 cup crushed pineapple, drained ¾ cup walnuts ½ cup cole pineapple juice 1 cup more marshmallows Chill, then add topping. Topping: 2 whole eggs ¾ cup sugar 2 tbsp. Lemon juice

Directions

Cook to a paste; cool, then mix. Add 1 carton cool whip. Pour on top of jello. Garnish with apple slices and a cherry in center of each slice, then sprinkle with graham cracker crumbs.

128

Watermelon Ice Cream Ingredients

1 pt. Lime sherbet 1 qt. Strawberry ice cream 1 (6oz.) pkg. chocolate bits

Directions

Use a Tupperware lettuce crisp- it to get the shape you need. Pack 1 pint lime sherbert around the bottom and sides of crisp-it, then whip strawberry ice cream and chocolate bits together; pour inside. Let freeze. Slice and it looks like watermelon.

129

No Fail Skillet Custard Ingredients

4 eggs 1/3 cup sugar Âź tsp. Salt Â˝ cup maple syrup or maple flavor syrup 3 cup milk 1 tsp. Vanilla extract 1 (11oz.) can mandarin orange sections, drained

Directions

About 2 hours before serving: In medium bowl with wire whisk, beat eggs, milk, sugar, vanilla and salt until well blended. Pour mixture into 6 (6 ounce) custard cups. Place custard cups in 12 inch skillet. Pour water into skillet to come half way up side of custard cups. Over medium heat, heat water just to boiling. Cover skillet and remove from heat. Let custard stand in covered skillet 15 minutes. Remove custard cups from skillet and chill in refrigerator. Just before serving, pour about 1 tbsp. Maple syrup on top of each. Garnish each with some mandarin orange sections.

130

Snow Pudding Ingredients

1 tbsp. Plain gelatin (1 env.) Âź cup cold water 1 cup boiling water 2/3 cup sugar Pinch of salt 1/3 cup lemon juice 2 egg whites Custard sauce

Directions

Soften gelatin in cold water. Pour boiling water over it and stir until dissolved. Add sugar, salt and lemon juice and stir until sugar is dissolved. Chill until mixture begins to congeal, then whip. Best egg whites until stiff and fold thoroughly into gelatin mixture. Cover bowl and chill in refrigerator until firm. Serve in sherbert glasses with custard sauce.

131

Peach Cobbler (or other fruit) Ingredients

½ cup sugar 1 tbsp. Cornstarch ¼ tsp. Ground cinnamon 4 cup sliced peaches (medium) 1 tsp. Lemon juice 3 tbsp. Shortening 1 cup all purpose flour 1 tbsp. Sugar 1 ½ tsp. Baking powder ½ tsp. Salt ½ cup milk

Directions

Heat oven to 400°. Mix ½ cup sugar, cornstarch and cinnamon in 2 quart saucepan. Stir in peach and lemon juice. Cool, stirring constantly, until it thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Keep peach mixture hot in oven.

132

Chocolate- Peanut Butter Bread Pudding Ingredients

4 slices white bread, buttered or cubed ½ cup flakes coconut ½ cup semi-sweet chocolate chips 2/3 cup sugar ½ cup peanut butter 2 eggs 1 tsp. Vanilla Dash of salt 2 ½ cup milk

Directions

Place bread cubes in an 8x8x2 inch baking dish. Sprinkle coconut and chocolate pieces on top. In small mixing bowl cream together and peanut butter. Blend in eggs, vanilla and salt. Blend in milk. Pour over bread. Place baking dish in a shallow pan or oven rack. Pour hot water in outer pan to a depth of 1 inch. Bake in a 350° oven for 1 hour. Makes 8 servings.

133

Riviera Peaches Ingredients

8 fresh or canned peach halves 1/3 cup red raspberry jelly 1 pt. Vanilla ice cream

Directions

Place 2 peach halves in each dessert dish. Melt jelly over low heat. Pour over peaches. Chill several hours. Just before serving, top with scoops of ice cream.

Peaches & Cream Ingredients

8 fresh or canned peach halves 2 large cans peaches (sliced) 1 stick butter 1 cup sugar 1 cup self-rising flour 1 cup milk Cinnamon to taste

Directions

Put peaches in ovenproof bowl. Add the stick of butter. Place in oven until butter letâ&#x20AC;&#x2122;s. In bowl sift together flour and sugar. Add milk and stir. Pour this mixture into the peaches and stir together. Add cinnamon. Bake at 350Â° for about 1 hour and 15 minutes.

134

Quick Pudding Ingredients

Quick Pudding #1: 1/3 cup brown sugar 1 cup flour 2 tsp. Baking powder Pinch of salt ½ cup raisins or dates ½ cup milk #2: 2 cup boiling water ½ cup brown sugar 1 tbsp. Butter ¼ tsp. Nutmeg or cinnamon

Directions

Mix step #1 together and put in greased casserole dish. Make step #2 (sauce) and pour over the pudding in casserole dish. Bake for 30-35 minutes at 350°. *if sweeter sauce is desired, use 1 cup brown sugar instead of ½ cup.*

135

Hot Fruit Cocktail Dessert Ingredients

1 cup flour 1 tsp. Soda 2 cup drained fruit cocktail 1 cup white sugar ½ tsp. Salt *½ cup brown sugar *½ cup buts (pecans or walnuts)

Directions

Mix above together except for latter 2 ingredients. Place in casserole dish. Sprinkle with brown sugar and nuts. Bake for 40-50 minutes at 350°. *add raisins to fruit cocktail mixture, if desired, and serve with whipped cream. *substitute apples for fruit cocktail to get Apple Crisp.

******************************************************** Put dried up pieces of cheese through the food chopper with chunks of raw onion, then add enough mayonnaise to spread. Makes delicious sandwiches. ******************************************************** 136

Chocolate Cherries Ingredients

2 bottles cocktail cherries with stems ¾ cup smooth peanut butter 1 cup powdered sugar 1 tsp. Vanilla 2 tbsp. Butter 2 ½ cup semi-sweet chocolate pieces 1 sq. Paraffin wax

Directions

Cream sugar, vanilla, peanut butter and butter. Form mixture around cherries. Put on cookie sheet. Refrigerate 2 hours. Melt 2 ½ cups semi-sweet chocolate pieces and 1 Square paraffin was. Swirl cherries in warm, not hot, mixture. Refrigerate until firm. Keep in freezer.

137

Peanut Butter Eggs Ingredients

1 lb. margarine 2 cup peanut butter 2 Â˝-3 lb. confectioners sugar 3 tsp. Vanilla 6 oz. semi-sweet chocolate pieces 1 sq. Paraffin wax

Directions

Cream margarine and peanut butter. Add sugar and vanilla; mix thoroughly. Form into balls the size of large marbles. Melt chocolate and paraffin in small double boiler. Dip balls into chocolate, using toothpick. Place on waxed paper to cool. Candy freeze well. Yields 125 or more pieces.

138

Potato Candy Ingredients

1 small potato, cooked 1 lb. powdered sugar 1 tsp. Vanilla Peanut butter (plain or crunchy) to spread 1 tbsp. Flour (more if needed)

Directions

Mix first 3 ingredients well with hands until doughy. With very little flour, roll out thin and long. Spread all over with peanut butter. Roll up like a jelly roll and put on waxed paper. Cut into slices. Cover and refrigerate overnight. Let the kids make this.

139

Peanut Butter Candy Ingredients

1 ½ cup peanut butter 1 ¾ cup brown sugar 1 ¾ cup powdered sugar 1/8 lb. melted butter 6 oz. bag chocolate pieces ¼ lb. butter

Directions

Mix first 4 ingredients together and roll into small balls. Cool 1 hour. Melt ¼ lb. butter and chocolate pices together over very low heat. Dip balls into melted chocolate until covered. Put on waxed paper to set.

140

Peanut Butter Candy Ingredients

4 cup sugar 2 tbsp. Unsweetened cocoa 6 tbsp. Light Karo syrup 1 1/3 cup milk 10 tbsp. Peanut butter 2 Â˝ tsp. Butter

Directions

Mix together sugar and cocoa in saucepan. Add syrup and milk. Boil to soft ball stage. Add peanut butter and 2 Â˝ tsp butter. Beat until thick. Pour into greased pan.

141

Chocolate Fudge Ingredients

2 ¼ cup sugar ½ cup butter 16 large marshmallows ¼ tsp. Salt ¾ cup evaporated milk 1 cup chocolate morsels 1 tsp. Vanilla

Directions

Cook all ingredients in a heavy 2 quart saucepan. Mix the first 5 ingredients together. Cook and stir over medium heat until bubbling. Cook for 5 minutes and remove from heat. Stir in vanilla and chocolate morsels until melted. Pour into buttered 8 or 9 inch pan. Cool.

142

Corn Flake Treats Ingredients

1 cup butterscotch chips Â˝ cup peanut butter 3 cup corn flakes

Directions

Melt butterscotch chips and peanut butter over hot (not boiling) water. Stir until well Blended. Remove from heat and add corn flakes and stir until well coated. Drop by teaspoons onto buttered pan.

143

Carmel Corn Ingredients

Â˝ lb. margarine 1 cup brown sugar Âź cup white corn syrup

Directions

Bring to a rolling boil; boil for 2 minutes longer. Pour over 1 gallon of popped corn and mix well. Enjoy ss is or shape into balls.

144

Never Fail Divinity Ingredients

2 cup sugar Â˝ cup water 1 pt. Marshmallow cream Â˝ cup chopped nuts or fruit 1 tsp. Vanilla Pinch of salt

Directions

Mix sugar, water and salt in saucepan and cook until small amount of mixture forms a hard ball in cold water. Place marshmallow creme in a mixing bowl and beat in hot syrup slowly. Continue beating until thick. Fold in the bits and vanilla and drop by spoonfuls onto waxed paper.

145

Old Fashion Fudge Ingredients

2 cup sugar Â˝ cup cocoa or 2 sq. Unsweetened chocolate 2 tbsp. Corn syrup 2/3 cup milk Dash of salt

Directions

Stir over medium heat until the above dissolves. Cook without stirring until it forms a soft ball or 234Â°. Remove from heat. Add 2 tbsp. Butter. Cool to lukewarm without stirring. Add 1 tsp. Vanilla. Beat until thick. Add nuts. As soon as it starts to lose its gloss, put in pan. Pour into buttered 9 inch pan. (This hardens fast.)

146

Truffles Ingredients

3 (6oz.) pkg. semi-sweet chocolate pieces 1 (14oz.) can Eagle Brand milk

Directions

Melt chocolate and milk. Stir until smooth. Remove from heat. Divide into 4 bowls. Add 1 flavoring to 3 (coffee, mint and rum); leave 1 plain chocolate. Chill for 1 hour. Roll into small balls. Roll balls into chopped nuts, coconut or sprinkles.

******************************************************** Roll out standard biscuit dough very thin. Cut out biscuits and dip them on beaten eggs, mixed with milk, then in sugar. Bake as usual. Cover with sweetened fruit for delicious shortcake. ******************************************************** 147

Irish Apple Mash Directions

Irish Apple Mash Place 4 peeled, chopped russet potatoes and 2 peeled, chopped apples in a large pot; cover with water. Season with coarse salt. Cover, and bring to a boil. Cook until soft, about 20 minutes. Drain. Add 4 tablespoons un-salted butter, 1 tablespoons sugar Âž teaspoon salt, and Âź teaspoon freshly grated nutmeg. Mash.

148

CrĂ¨me Brulee Ingredients

4 qts cream 32 yolks 3 Â˝ C sugar 2 T Vanilla 1 Vanilla Bean Scrapped

Directions

Scald Cream, Mix yolks w/ sugar & vanilla, Temper in hot cream. Pour into pans and bake 45min to 1 hr. in water bath @ 350 degrees. To serve top w/ sugar and torch or broil until caramelized & top with berries.

149

White Chocolate Mousse Ingredients

1#4 oz White Choc 3 T Cocoa Butter 1 qt. Heavy Cream 3 Egg Yolk 31/2 oz Cream de Cocoa 5 Egg Whites Cream of Tartar

Directions

1. In double boiler melt chocolate and cocoa together until smooth. 2. Whip heavy cream to medium peak. 3. Combine yolks and liqueur in double boiler stirring constantly until mixture thickens, combine with chocolate mixture. 4. Whip whites adding cream of tartar halfway through continue whipping to stiff peak. 5. Stir in a little of the whipped cream to the chocolate until smooth, continue adding remaining until combined. 6. Allow to set 3 hrs before using.

150

Easy Sugar Cookies Ingredients

2 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter, softened 1 ½ cups white sugar 1 egg 1 teaspoon vanilla extract

Directions

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

151

Macadamia Bars with Eggnog Drizzle Ingredients

2 cups granulated augar 2/3 cup butter 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder Â˝ teaspoon ground nutmeg 1 cup chopped macadamia nuts Eggnog Drizzle

Directions

1; Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with foil. Grease foil. Set pan aside. In a medium saucepan, cook and stir sugar and butter over medium heat until butter melts. Remove from heat. Cool Slightly. 2. Stir eggs and vanilla into sugar mixture. Stir in flour, baking powder, and nutmeg. Stir in nuts. 3. Spread mixture evenly into prepared pan. Bake in the preheated oven for 2530 minutes or until edges just begin to pull away from the sides of the pan. Cool in pan on a wire rack. Use foil to remove uncut bars from pan; place on cutting board. Cut into diamonds. Drizzle with eggnog drizzle. If desired, sprinkle with freshly grated nutmeg. Makes 36 bars. Eggnog Drizzle: In a small bowl, combine 1 cup powdered sugar, Âź teaspoon vanilla, and 1 teaspoon eggnog. Stir in additional eggnog, 1 teaspoon at a time, until icing reaches drizzling consistency.

152

Grandma’s Best Brownies Ingredients

¼ tbsp. butter, divided 4 oz unsweetened chocolate, chopped 1 ½ cups granulated sugar 2 ¼ tsp vanilla extract, divided 2 large eggs 1 cup flour ¼ cup chopped walnuts (optional) 2 ¼ cups confectioners’ sugar ½ cup unsweetened cocoa 3-4 tbsp. milk

Directions

Directions 1. Preheat oven to 400 degrees. Grease 8-inch square baking pan 2. In large heavy saucepan over low heat, melt 8 tbsp butter and chocolate, stirring constantly. Remove from heat and stir in granulated sugar, 2 tsp vanilla and eggs, one at a time. Blend in flour, and walnuts. 3. Spread in pan and bake until brownies just start to pull from sides of pan, 1820 minutes. 4. To prepare frosting: in medium bowl with electric mixer, beat remaining butter and vanilla until creamy. At low speed, gradually add confectioners’ sugar and cocoa, alternating with milk, beating well after each addition until frosting is smooth and fluffy. 5. Frost brownies when removed from oven by gently spooning on. Cut into 16 squares.

153

Grandma’s Best Brownies Ingredients

10 c all-purpose apples, peeled, cored and sliced 1 c white sugar 1 tbsp. all-purpose flour 1 tsp ground cinnamon ½ tsp nutmeg ½ c water Topping Ingredients 1 c quick-cooking oats 1 c all-purpose flour 1 c packed brown sugar 1 tbsp. cinnamon ¼ tsp baking powder ¼ tsp baking soda ½ c butter, melted

Directions

Directions Preheat oven to 350 degrees Place the sliced apples in a 9-13-inch pan. Mix the white sugar, flour, ground cinnamon and nutmeg together and sprinkle over the apples. Pour water evenly over all. Directions for Toppings Combine the oats, flour, brown sugar, cinnamon, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees for 45 minutes. Cut and Serve.

154

Blueberry Bars Ingredients

Ingredients for Crust ¾ c butter ½ c powdered sugar 1 ½ c flour Topping Ingredients 3 cups frozen or fresh blueberries ½ c powdered sugar ¼ c (scant) flour

Directions

Crumb with pastry blender, then mix with a beater until fluffy. Pat into a 9 x 13inch pan. Bake for 20 minutes. While crust is baking, mix topping. Directions for Topping Cook until just bubbling, then sprinkle with cinnamon (fairly heavy), and nutmeg (light). Pour over hot crust (after it has baked for first 20 minutes). Bake 20 minutes more. Sprinkle with powdered sugar.

155

Blueberry Bars Ingredients

Ingredients 4 c flour 6 tbsp. sugar 4 ½ tsp baking powder ½ tsp salt ½ c butter 2 eggs (can use just whites) ¾ c skim milk 1 ½ c fresh or frozen blueberries

Directions

Mix dry ingredients, add butter and blend until crumbly, mix eggs and milk together then add to dry ingredients plus butter. Gently knead. Add blueberries. Divide dough in half. Pat each portion into 8” circle and cut each into 8 wedges (like cutting a pie). Place on parchment paper, sprinkle with sugar. Bake for 15-20 minutes at 375.

156

French Chocolate Mousse Ingredients

450 ml milk 50 g sugar 75 g grated sweet chocolate 4 eggs yolks (beaten) 170 ml heavy cream 1 tsp vanilla

Directions

1. Stir and scald the milk, sugar and chocolate in a saucepan over low heat. 2. Pour part of these ingredients over the beaten egg yolks. 3. Return the sauce to the pan with the remainder of milk. Stir the custard constantly over low heat until it thickens. Strain it. Cool by placing the pan in cold water. 4. In a separate bowl, whip until stiff the cream and vanilla. 5. Fold the cold custard into the whipped cream mixture until it is well blended. Fill custard cups with the pudding. 6. Chill thoroughly before serving.

157

Napoleons Roll half the pastry into rectangle, 12x10 inches. Cut into 15 rectangles, each 4x2 inches. Brush with mixture of 3 tablespoons sugar and I tablespoon water. Bake on ungreased baking sheet 15 to 18 minutes or until light brown. Repeat with second half of the pastry. Cool. Mix 1 cup confectioners’ sugar and 1 tablespoon milk; spread on 10 of the rectangles. Drizzle 1 once melted semisweet chocolate on frosted rectangles. Prepare 1 package (4 ½ ounces) chocolate instant pudding as directed on package except substitute ½ cup dairy sour cream for ½ cup of the milk. Put 3 rectangles together with 1 tablespoon pudding between each. Top layer should be frosted. Makes 10 napoleons.

158

Cream-Filled Leaves Roll each half of the pastry 1/16-inch-thick; cut with 3 ½-inch fluted leaf cutter. Brush with mixture of 3 tablespoons sugar and 1 tablespoon water. Bake on ungreased baking sheet 15 to 20 minutes. Cool. Top one leaf with whipped cream: In a chilled bowl, beat 1 cup chilled rum flavored whipping cream, ¼ cup confectioners’ sugar and ½ teaspoon rum flavoring until stiff. Place another leaf on top. Decorate with dot of whipped cream and maraschino cherries or chocolate

159

Fruited Cheese Tartlets Roll half the pastry 1/16-inch-thick; cut into 2 Â˝ inch rounds with plain or scalloped cutter. In 2/3 rounds, cut out 1-inch circles. Place plain rounds on ungreased baking sheet. Brush with mixture of 3 tablespoons sugar and 1 tablespoon water. Top each with a round with center removed; brush with glaze and top with another round with centers removed (3 layers-1plain,2 with centers removed). Roll second half of the pastry in same manner. Bake about 25 minutes or until light brown. Cool. Soften 2 packages (3oz each) cream cheese in bowl; beat in 1 cup dairy sour cream, 1 tablespoon sugar and Âź teaspoon pumpkin pie spice. Spoon into shells; top each with fresh fruit dipped in sugar or dot with jam. Makes 3 dozen tartlets.

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Golden Sugar Cookies 1. Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonsfulâ&#x20AC;&#x2122;s of dough into balls, and place onto ungreased cookie sheets. 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. .

161

Cream Puffs Ingredients

Easier mixing-eggs are added all at one time in-stead of one by one. Cream puffs are surprisingly easy to make- and they can be done well in advance. 1 c water ½ c butter or margarine 1 c all-purpose flour 4 eggs Vanilla Cream Pudding or sweetened whipped cream Confectioners’ sugar

Directions

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant ¼ cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with confectioners’ sugar. Refrigerate until serving time. Makes 12 Cream Puffs.

162

Miscellaneous Recipe Ingredients

Original recipe makes 4 dozen 2 ¾ cups all purpose flour 1 tsp. Baking soda ½ tsp. Baking powder 1 cup butter, softened 1 ½ cups white sugar 1 egg 1 tsp. Vanilla extract

Directions

1. preheat oven to 375°. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and vanilla pace into ungreased cookie sheets. 3. Bake 8-10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

163

Miscellaneous Recipe Ingredients

1 cup all purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 2 tablespoon butter or margarine, at room temp. 1/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup low fat (1%) milk Filling: ¾ cup low fat (1%) milk 1 tablespoon raspberry or other fruit flavored liquor 1 teaspoon vanilla extract ½ teaspoon almond extract 1 box (3.9 ounces) chocolate flavored instant pudding mix 1 cup frozen nondairy whipped topping, thawed ½ cup seedless raspberry preserves 1 tablespoon confectioners sugar

Directions

1. cake: heat oven to 350°. Coat two 8 inch round cake pans with nonstick cooking spray. 2. In medium bowl, stir together flour, cocoa, baking powder, baking soda and salt. 3. In a second bowl, beat together butter and sugar until blended, about 30 seconds. Add egg and vanilla. Beat on high speed 1 minutes. On low speed, in 3 batches, beat in flour mixture alternately with milk until batter is smooth and fluffy. Divide batter between prepared cake pans. 4. Bake in 350° oven until tops spring back when lightly touched and sides begin to pull away from sides of pans, about 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Run knife around edges; invert cakes onto rack; let cool. 5. Filling: in medium bowl, combine milk, liqueur and extracts. Beat in pudding mix on medium-low speed for 2 minutes. Fold in thawed topping. Refrigerate 3-5 minutes. 6. Place one cake layer on platter. Spread with ¼ cup preserves. Spread three quarters of filling over top. Spread remaining preserves over second cake layer; invert over filling on first layer. Cover. Refrigerate until filling is firm, 1 hour. Before serving, soft confectioners sugar over top. Garnish top with remaining filling, and raspberries, if desired.

164

Mixed Berry Tarts Ingredients

1 15oz pkg. rolled refrigerated unbaked pie crusts (2) Non stick cooking spray 2 tbsp. Sugar 1 tbsp. Cornstarch 1 12-oz pkg. frozen mixed berries 1 tbsp. Lemon juice 1/3 cup whipping cream ¼ cup purchased lemon cured 1 tsp. Sugar ¼ tsp. Vanilla Mint sprigs (optional)

Directions

1. let pie crusts stand at room temps for 15 min. Preheat over to 400°F. Lightly coat twelve 2 ½- inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3 ½- to 4 inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit. 2. For target filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack. 3. In a medium mixing bowl combine whipping cream lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until Cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tartlet with a mint sprig. Makes 12 servings.

165

Surprise Pancakes Ingredients

8 eggs ½ cup flour ½ cup milk

Directions

While heating oven to 450°F put 2 T. Butter in 8-9” pie pan and melt. Best eggs add milk and flour. Pour mixture over melted butter. Sprinkle with cinnamon. Bake 15 minute. Eat Immediately!!

166

Apple Oven Pancakes Ingredients

4TB undated butter 4 cup peeled Granny Smith 2TB brown sugar Juice ½ lemon strained ½ tsp ground cinnamon 4 large eggs 1 cup whole milk 1 cup flour 1 tsp vanilla ½ tsp salt Confection sugar for top

Directions

In frying pan over medium high heat melt 2 TB butter. Add apples turning as needed, just until tender 5-7 minutes. Sprinkle with brown sugar-lemon juice and cinnamon. Stir, remove from heat. 425°F Put 9x13 in oven to get warm. Remove. Put apples on bottom. Make even layer. By hand whisk egg, milk, flour, vanilla, salt. Pour over hot fruit. Bake until golden 20-25 minutes. Top with sugar.

167

Molasses Cookies Ingredients

¾ cup oil 1 cup sugar ¼ cup molasses 1 egg *mix above ingredients* 2 tsp soda 2 cup flour ½ tsp crushes cloves ½ tsp ginger 1 tsp cinnamon ½ tsp salt *dry to wet*

Directions

Roll into ball, ball into sugar, Press down. 350°F for 10 minutes.

168

Easy Apple Cake Ingredients

1 ½ cup sugar ¼ cup oil or melted oleo 1 cup unsifted flour 1 tsp cinnamon 1sp baking soda 1sp vanilla ½ cup chopped nuts ½ cup raisins (8x9 inch pan)

Directions

Peel apples, core and chop into small pieces. Add sugar. Let stand ½ hour. Add oil, dry ingredients. Bake at 350° for 40-45 minutes.

169

Peanut Butter and Jelly Cake Ingredients

2 cup flour 1 ½ cup sugar 1 tbsp baking powder 1 cup milk ½ cup peanut butter ¼ cup shortening 2 eggs 1 (10oz) jar currant jelly 1 pkg. fluffy white frosting mix for 2 layer cake ½ cup chopped peanuts

Directions

In mixing bowl stir together flour, sugar, baking powder and 1 teaspoon salt. Add milk, peanut butter and shortening; beat 2 minutes at medium speed of electric mixer. Add eggs and beat 2 minutes more. Pour into greased and floured 9x13 inch pan. Bake at 350° till cake fork and spread evenly. Frost carefully over jelly. Sprinkle with peanuts.

170

Mississipi Mud Cake Ingredients

2 cup sugar 1 cup Shortening 4 eggs 1 ½ cup plain flour 1/3 cup cocoa ¼ teaspoon salt 2 teaspoon Vanilla 1 cup chopped nuts ½ of a 10oz pkg miniature marshmallows

Directions Cream sugar and shortening. Add eggs and beat by hand. Sift flour, cocoa and salt; add to creamed mixture. Mix well. Add vanilla and nuts. Pour into greased and floured 9x13 inch pan. Bake for 35 minutes at 300°. Remove from oven. Pour marshmallows evenly over top. Return to oven for 10 minutes at 350°. Cool for 1 hour.

Icing for Mississippi Mud: 1lb box xxxx sugar 1/3 cup cocoa 2 sticks oleo 1 tsp. Vanilla ¼-1/3 cup pet milk 1 cup chopped nuts Sift sugar with cocoa. Add to soft butter and cream and vanilla. Add nuts and spread on top of cake.

171

Graham Cracker Cake Ingredients

½ cup shortening 1 cup sugar 2 eggs, beaten 1 ½ cup sour milk 1 tsp baking soda, mixed with milk ½ cup fine coconut 3 ½ cup fine graham cracker crumbs ½ cup walnuts ½ cup rasisins ½ cup dates, cut fine (add extra if you want) 1 tsp. Vanilla

Directions

Mix in the order given. Bake for 45 minutes at 350°. *This cake could be put into muffin tins, since it is more a bread than a cake, or we’ve with whipped cream.

172

Caramel Banana Cake With Walnuts Ingredients

1 pkg. white cake mix 4 eggs ¾ cup water ½ cup cooking oil 1 cup mashed bananas (3 medium size) ¾ cup chopped walnuts 1 pkg instant butterscotch pudding (3 ¾ oz)

Directions

In large bowl combine mix and egg. Blend just to moisten. Beat 2 minutes at medium speed. Stir in walnuts. Set aside 1 ½ cups batter. Stir pudding into remaining batter until thoroughly blended. Pour into greased and floured pan (12 cup Bundt pan). Top with reserves batter. Bake at 350° about 50 minutes or until cake testes done. Cool in pan 10-15 minutes. Turn out on wire rack to complete cooling. Sprinkle with confectioners sugar.

173

Apple Coffee Cake Ingredients

1 ½ cup unbleaches flour 1 cup sugar 2 ½ tsp. Baking powder 1 level tsp. Salt ¼ cup softened shortening ¾ cup milk 1 egg ½ cup raisins, cooked 1 Apple, pared and thinly sliced Topping: Sugar Cinnamon

Directions

Heat oven (350°). Grease a square pan (8x8x2 inches). Blend dry ingredients. In large bowl put salt, shortening, sugar, milk and beaten egg. Beat in the dry ingredients. Stir in raisins. Pour into pan. Arrange Apple slices on top of batter. Press in slightly. Sprinkle topping over all. Bake. Serve warm from oven.

174

Bake Cheesecake Ingredients

5 (8 oz) pkg. cream cheese ¼ tsp vanilla ¾ tsp grated lemon peel 1 ¾ cup sugar 3 tbsp all purpose flour ¼ tsp salt 4 or 5 eggs (1 cup) 2 egg yolks ¼ cup whipping cream

Directions

Soften cream cheese; beat til creamy. Add vanilla and lemon peel. Mix sugar, flour and salt. Gradually blend into cheese. Add eggs and egg yolks, one at a time, beating after each just to blend. Gently stir in cream. Turn into crust-lines spring gold pan. Use cheese crust or graham cracker crust recipe. Bake at 450° for 12 minutes. Reduce heat to 300°. Bake till knife inserted off-center comes out clean. Remove from oven. Cool ½ hour. Loosen sides of cheesecake from pan. Cool ½ hour more. Remove sides of pan. Cool 2 hours longer. Top with strawberry Glaze recipe.

175

Chocolate Ripple Pound Cake Ingredients

¼ tsp almond extract 2 ½ cup sugar 2 cup butter 4 cup flour 10 eggs 1 tsp vanilla 2 sq. Unsweetened chocolate, melted

Directions

Preheat over to 325°. Flour a 10 inch Bundt pan. Blend sugar and butter until fluffy. Add eggs and vanilla low until well mixed. Measure 7 cups of batter into Bundt pan; to remaining batter, stir in melted chocolate and almond extract until well mixed. Spoon chocolate mixture into Bundt pan. Cut and twist with spatula through batter a few times. Bake 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.

176

Slow Cooker Hot Chocolate

1 ½ cups heavy cream 1 can (14oz) sweetened condensed milk 6 cups milk 1 tsp. Vanilla 2 cups semi-sweet chocolate chips In slow cooker, stir together heavy cream, milk, vanilla and chocolate chips. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Top with your favorite fixings and enjoy! Refrigerate any leftovers.

7-up Surprise Punch

1 (46 oz.) can pineapple juice 10 (7oz.) bottles 7-up 2 (6 oz.) cans frozen orange juice, thawed ½ - 1 tsp. Peppermint extract Maraschino cherries 2 trays decorated 7- up ice cubes Chill pineapple juice and 7 up. Pour additional 7-up into 2 ice cube trays, placing a maraschino cherry in each cube. Freeze. At serving time combine pineapple juice and orange juice in punch bowl. Add peppermint extract. Slowly pour in 7-up. Add decorated Ice cubes. Makes about 30 cups punch.

Tea Syrup

45 tea bags 9 cup sugar 1 gal water Boil water, punching bags down until all the air is out of bags. Use ½ cup tea syrup to 1 gallon of water. Keep in refrigerator.

Hot Chocolate Mix

20 oz. dry milk 2 lb. Nestle Quik 2 ½ cup confectioners sugar 16 oz. coffee creamer Mix all the above together and store in large airtight container. Use 1-2 tsp. Of mix to 1 cup of hot water.

Fruit Slush

3 cup water 1 ½ cup sugar 1 large can frozen orange juice concentrate 1 large can crushed pineapple with juice 2 large pkg. strawberries, thawed 6 bananas, sliced Boil about 3 minutes water and sugar, then add remaining ingredients. Mix and freeze. Serve slightly thawed. Kids love it!

177

Christmas Cake Recipe Joke Ingredients

1 cup water 1 cup sugar 4 large eggs 2 cups dried fruit 1 teaspoon baking soda 1 teaspoon salt 1 cup brown sugar lemon juice nuts 1 gallon whiskey

Directions

Sample the whiskey to check for quality Take a large bowl Check the whiskey again to be sure it is of the highest quality Pour one level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off mixer. Break 2 legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaters. Pry it loose with a drewscriver. Sample the whiskey to check for inconsistency. Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey.Now sift the lemon juice and strain your nuts.Add one tablespoon of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degreesDonâ&#x20AC;&#x2122;t forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the hell likes fruitcake anyways.

178

Homemade Playdough Ingredients

2 c flour 8 tbsp. salt 4 tsp cream of tartar 1 1/3 c water 4 tsp cooking oil

Directions

Mix flour and salt in bowl. Add cream of tartar. Boil water and pour into flour mixture. Add oil and stir. Add food coloring. Knead for about 5 minutes. If it’s too wet, add flour as needed.

Silly Putty Recipe Directions Add: 1 ½ c water to 2 c Elmer’s glue (The regular old white stuff. Do not use school glue) Add: 10 drops of food coloring to glue mixture Make Borax Solution: Add 4 teaspoons borax powder to 1/3 c of water and stir. Mix It Up: Add glue mixture to the borax solution and stir. Let it dry about an hour. When ready, it will be smooth and rubber-like. Store in an airtight container.

179

Happy Mothers Day

made with love, from Laura & Lauren Motherâ&#x20AC;&#x2122;s180 Day 2020

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