EFNEP Cookbook

FROM EVERYDAY MEALS TO GOURMET

THE EFNEP

COOKBOOK

(EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM)

ABOUT EFNEP The National Institute of Food and Agriculture (NIFA)’s Expanded Food and Nutrition Editors Education Paula Paula Scott Scott Program (EFNEP) is a unique program that currently operates in all 50 states and in American Samoa, Guam, Micronesia, Northern Marianas, Puerto Rico and the Virgin Islands. It USU USU EFNEP EFNEP Staff Staff 2011 2011 is designed to assist limited-resource audiences in acquiring the knowledge, skills, attitudes and Marie Marie Stosich Stosich changed behavior necessary for nutritionally sound diets and to contribute to their personal USU USU Extension Extension development and the improvement of the total family diet and nutritional well-being.

For more information, check out: http://www.csrees.usda.gov/nea/food/efnep/efnep.html

THE EFNEP

Cookbook (EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM)

FROM EVERYDAY MEALS TO GOURMET

PUBLICATION TEAM Editors Paula Scott USU EFNEP Staff 2011 Marie Stosich USU Extension

Graphic Design & Layout Ashlee Karren

Photography Andrew Diamond

Utah State University is committed to providing an environment free from harassment and other forms of illegal discrimination based on race, color, religion, sex, national origin, age (40 and older), disability, and veteran’s status. USU’s policy also prohibits discrimination on the basis of sexual orientation in employment and academic related practices and decisions. Utah State University employees and students cannot, because of race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse to hire; discharge; promote; demote; terminate; discriminate in compensation; or discriminate regarding terms, privileges, or conditions of employment, against any person otherwise qualified. Employees and students also cannot discriminate in the classroom, residence halls, or in on/off campus, USU-sponsored events and activities. This publication is issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Noelle E. Cockett, Vice President for Extension and Agriculture, Utah State University.

Table of Contents 9 Appetizers & Sauces

27 Main Dishes

Recipes in this section consist of various appetizers and sauces.

Recipes in this section include various main dishes with beef, chicken, eggs, fish, pork, pizza, pasta, casseroles, rice and a variety of beans.

75 Soups & Salads Recipes in this section include various soups and salads.

99 Breads & Desserts Recipes in this section include many different kinds of breads, pies, desserts, drinks and cookies.

1 Food Safety

4 Creative Substitutions

3 Food Storage Time

5 Best Cooking Strategies

140 Index

EFNEP Cookbook

FoodSafety Safety Food Clean Wash hands with hot, soapy water before handling food and after using the bathroom, changing diapers or handling pets.

Consider using paper towels for kitchen clean up. If cloth towels are used, launder them often in hot water.

Use a sanitizing rinse (1 tbsp bleach to 1 gal water) to clean cutting board, refrigerator, kitchen.

Separate

Measurement Exchange Tablespoon (tbsp) Teaspoon (tsp) Cup (c) Ounce (oz)

Fluid Ounce (fl oz) Pint (pt) Quart (qt) Gallon (gal)

3 tsp = 1 tbsp 4 tbsp = 1/4 c 5 1/3 tbsp = 1/3 c 8 tbsp = 1/2 c 16 tbsp = 1 c

16 oz = 1 lb 2 tbsp = 1 fl oz 1 c = 1/2 pt 4 c = 1 qt 4 qt = 1 gal

Cookbook Icon Guideline:

Prevent cross-contamination: Separate raw meat, poultry and seafood from other food in the grocery cart and in the refrigerator.

= Quick

Have two cutting boards, one for raw meat, and one for fresh produce.

= Healthy

Chill Keep refrigerator temperature at 38째 to 40째F and your freezer temperature at 0째F. When grocery shopping, inspect food carefully to insure it is in good condition and safe to eat. Put food away as soon as you get home from the grocery store.

Refrigerate or freeze perishables and leftovers within 2 hours.

= Sauce

= Main Dish

= Soup = Salad

Marinate food in the refrigerator.

Always defrost food in the refrigerator, under cold running water or in the microwave.

Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. Do not overload the refrigerator.

= Bread = Dessert

FOOD SAFETY

1

EFNEP Cookbook

Food Safety (cont’d) Cook Food Item

Degrees (oF)

Ground Meat & Meat Mixtures Beef, Pork, Veal & Lamb

160 oF

Turkey & Chicken

165 oF

Fresh Beef, Veal & Lamb Medium Rare

145 oF

Medium

160 oF

Well Done

170 oF

Poultry Chicken & Turkey, whole

165 oF

Poultry breasts, roast

165 oF

Poultry thighs, wings

165 oF

Duck & Goose

165 oF

Stuffing (cooked alone or in bird)

165 oF

Fresh Pork

145 oF

Ham Fresh (raw)

145 oF

Pre-cooked (to reheat)

140 oF

Eggs & Egg Dishes Eggs Egg Dishes Leftovers & Casseroles

2

FOOD SAFETY

Cook until yolk & white are firm 160 oF 165 oF

EFNEP Cookbook

Food Storage Time Food Item Eggs (raw)

Storage Time Expiration Date

Eggs (cooked)

1 Week

Ham

3-5 Days

Hot Dogs

1 Week

Lunch Meats

3-5 Days

Bacon

1 Week

Fresh Meat (steaks & chop roasts) Ground Meat

3-5 Days 1-2 Days

Fresh Poultry Chicken, whole

2-3 Days

Turkey, whole

4-5 Days

Chicken or Turkey pieces

1-2 Days

Fresh Fish

1-2 Days

Cooked Meat Main Dishes and Soups Cooked Fish Cooked Beans Peanut Butter, opened

3-4 Days 3-4 Days 3-5 Days 2-3 Months

Milk

Sell Date

Yogurt, Sour Cream

Sell Date

Cheese Infant Formula Baby Food, opened Canned Vegetables, opened

2-4 Weeks 2 Days 1-2 Days 3 Days

Salsa

3-4 Weeks

Mayonnaise, Ketchup

2-3 Months

Bottled Dressing, opened

2-3 Months

Oil Margarine

3 Months Expiration Date

*If there is a “use by” date on the package, follow it! Otherwise, use these storage times.

FOOD STORAGE TIME

3

EFNEP Cookbook

Creative Substitutions Food Item

4

Substitution

Baking Chocolate (1 sq /1 oz)

3 tbsp unsweetened cocoa powder + 1 tbsp melted margarine

Baking Powder (1 tsp)

1/4 tsp baking soda mixed with 1/2 tsp cream of tartar

Bread Crumbs (1/4 cup)

1/4 cup crushed cereal, crackers or potato chips

Broth (14 oz can)

2 beef or chicken bouillon cubes or 2 tsp bouillon granules dissolved in 2 cups water

Buttermilk or Sour Milk (1 cup)

1 tbsp lemon juice or vinegar in 1 cup milk. Stir and let stand 5 minutes.

Cake Flour (1 cup)

1 cup all-purpose flour, plus 2 tbsp cornstarch; mix, then minus 2 tbsp of the mixture

Cornstarch (1 tbsp)

2 tbsp all-purpose flour

Corn Syrup (1 cup)

1 cup sugar mixed with 1/4 cup water

Milk (1 cup)

1/3 cup dry milk and enough water to make 1 cup or 1/2 cup canned milk & 1/2 cup water

Sour Cream (1 cup)

1 cup plain yogurt or 1 cup blended cottage cheese

Sugar (1 cup)

1 3/4 cups powdered sugar or 1 cup firmly packed brown sugar or 1 cup syrup or honey (reduce liquid in recipe by 1/4 cup)

Spices & Herbs

1 tsp dry = 1 tbsp fresh 1 clove garlic = 1/4 tsp minced or 1/8 tsp powder 1/4 onion = 1 tbsp minced or 1 tsp powder

Tomato Products

1 cup juice = 1/2 cup sauce & 1/2 cup water 15 oz can juice = 6 oz paste & 1 cup water 16 oz can tomatoes = 3 medium fresh tomatoes

CREATIVE SUBSTITUTIONS

EFNEP Cookbook

Best Cooking Strategies • To remove fat from liquid: When broth is cool, run a knife around edge and carefully lift fat. To remove fat before broth has cooled, take off as much as possible with a spoon. Remove remainder by wiping paper towels over surface.

over to continue broiling and basting. Cook fish to an internal temperature of 145°F or until fish flakes easily and is no longer translucent.

• Create vegetarian option: use vegetable oil to replace meat stock, use bean, tofu or omelet to replace meat in the recipes, to provide extra protein and calories.

Poach fish in a simmering liquid such as milk or fish or vegetable stock. Bring the liquid to a boil. Add the fish and return to boiling. Quickly reduce to a simmer–the liquid should barely bubble. Cover and cook to 145°F or until fish flakes easily and is no longer translucent. The remaining liquid can be used to make a sauce for the fish if desired.

• Guideline to cooking fish: Properly cooked fish is moist, tender and delicate in flavor. Cook fish to an internal temperature of 145°F. It is done if it flakes easily when tested with a fork and loses its translucent or raw appearance.

Nutritional Benefits of Seafood • High in protein • High in B vitamins, phosphorus, potassium, iron and zinc.

• High in calcium if canned with bones.

• Low in sodium, calories, fat and cholesterol.

High in omega-3 fatty acids (boosts immune system, reduces risk of atherosclerosis, cancer, inflammation and allergic reactions.)

Guidelines for Cooking Fish Baking Whole fish, whole stuffed fish, fillets, stuffed fillets, steaks and chunks of fish may be baked. Use pieces of similar size for even cooking. Bake fish in a preheated 350°F oven to an internal temperature of 145°F or until fish flakes easily and is no longer translucent. Bake uncovered, basting if desired, or bake covered.

Broiling

Poaching

Sautéing or Pan Frying Sautéing or pan frying are excellent methods for fillets and pan-dressed fish such as trout and catfish. Coat the fish in seasoned flour, cornmeal or bread crumbs. Heat a small amount of oil.

When the pan is hot, place the fish into it. Sauté on one side until cooked halfway through, turn the fish over and cook to 145°F or until fish flakes easily and is no longer translucent.

Microwaving Use a shallow dish to allow maximum exposure to the microwaves. Arrange fillets with the thicker portion to the outside and fold under the thin ends of the fillets. Cover the dish with waxed paper or plastic wrap and vent by turning back one corner.

Allow 3 minutes per pound of boneless fish cooked on high as a guide. Rotate the dish when fish is cooked halfway through. Cook to an internal temperature of 145°F or until fish flakes easily and is no longer translucent. Rolled fillets microwave more evenly and are less likely to overcook than flat fillets, which may have thin edges.

Steaks, split whole fish and fillets lend themselves well to broiling. Place thinner pieces, 1-inch thick or less, 2 to 4 inches from the heat source. Place thicker pieces 5 to 6 inches away. Baste frequently with a marinade. Cook on one side until cooked halfway through, basting once or twice, turn the fish

BEST COOKING STRATEGIES

5

EFNEP Cookbook

Best Cooking Strategies (cont’d) Guidelines for Cooking Shellfish To cook raw shrimp, crab, scallops, clams, mussels, oysters or lobster shucked or in the shell, follow these basic guidelines: Shrimp turns pink and firm when cooked.

Depending on the size, it takes 3 to 5 minutes to boil or steam 1 pound of medium-size shrimp in the shell.

Clams, mussels and oysters without shells (shucked) become plump and opaque when cooked and edges of the oysters start to curl. The Food and Drug Administration (FDA) suggests boiling shucked oysters for 3 minutes, frying them in oil at 375°F for 10 minutes or baking them for 10 minutes at 450°F. Clams, mussels and oysters in the shell will open when cooked. The FDA suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.

Scallops turn milky white or opaque and firm when cooked. Depending on size, scallops take 3 to 4 minutes to cook thoroughly.

• Lobster turns bright red when cooked. Allow 5 to 6 minutes per pound. Bring water to a boil, add lobster; begin timing when water returns to a boil.

Guidelines for Baking • Tips to succeed with yeast bread: many new bakers ask this question: why did my yeast bread fail? Following are tips to help prevent failing.

Always preheat oven, use yeast that is not too old, adjust amount of flour, sugar, liquid in recipes if at high altitude.

High altitude adjustment: 1. Reduce baking powder: at 6,000 feet— for each cup of flour, decrease 1/2-1/4 tsp of baking powder; at 7,000 feet or higher— decrease 1/8 - 1/4 tsp per cup of flour.

6

BEST COOKING STRATEGIES

2. Reduce sugar: at 6,000 feet—decrease up to 2 tbsp per cup of flour; at 7,000 feet or higher— decrease 1 to 3 tbsp per cup of flour.

3. Increase liquid: at 6,000 feet—decrease 2 to 4 tbsp per cup of flour; at 7,000 feet or higher— decrease 3 to 4 tbsp per cup of flour.

Crust is too thick: 1. Too much flour.

2. Insufficient rising.

3. Oven temperature too low.

Baked loaf crumbles easily: 1.

2.

3.

4.

5.

Dough not well mixed.

Too much flour added.

Rising place too warm.

Dough allowed to rise too long.

Oven temperature too low.

Bread has a sour taste: 1. Rising place is too warm and dough rose too fast.

2. Dough too stiff.

3. Rising place too cool.

Dough does not rise: 1. Water temperature used for dissolving the yeast too cold.

2. Dough too stiff.

3. Rising place too cool.

Dough has dark streaks: 1. Uneven mixing or kneading.

2. Bowl greased too heavily.

3. Bowl not covered during rising.

Bread has holes in it: 1. Air not completely pressed out of dough during shaping of loaves.

2. Dough rose too long before baking.

EFNEP Cookbook

Best Cooking Strategies (cont’d) Bread does not brown on sides: 1. Pan is too bright and reflects heat away from sides.

2. Poor pan placement or overcrowding.

Bread is doughy on bottom: 1. Bread not removed from pans and allowed to cool on racks after baking.

Bread has excessive break on side: 1. Oven too hot.

2. Insufficient rising.

3. Improper shaping.

• Use quick-cooking starches such as instant rice, couscous.

• Stock pantry with staples like canned beans, canned tomatoes, pasta, spices, condiments, and fresh onions, garlic and ginger.

• Chop extra vegetables for salad or snack options.

• Freeze mixed vegetables and cooked ground beef, diced chicken and cooked rice as easy meal starters.

• Freeze leftover broth or wine in ice cube trays for quick sauce or seasoning.

Top of bread loaves crack: 1. Bread cooled too rapidly, probably in a draft.

2. Dough too stiff.

3. Dough not well mixed.

Bread doesn’t rise in oven: 1. Rising place too warm, weakening yeast.

2. Dough allowed to rise too long.

Bread is heavy and compact: 1. Too much flour.

2. Dough not allowed to rise long enough.

3. Certain flours (example: whole wheat, rye) create heavier products than all white flour.

Bread is wet inside and coarse grained: 1.

2.

3.

4.

Too much flour.

Dough not kneaded enough.

Rising period too long.

Oven temperature too low.

Bread falls in oven: Dough rose too much and got too light.

Speed Up Your Cooking: • Bake or grill extra meat to put in soup, sandwich, stir fries and salad.

BEST COOKING STRATEGIES

7

Appetizers & Sauces Championship Bean Dip

11

Bread Stick Spread

20

Latin Salsa

13

Cocktail Sauce

20

Italian Quick Sauce

15

Alfredo Sauce

21

Magic Sauce

16

Lemon Cream Sauce

21

Red Clam Sauce

16

Tartar Sauce

22

Ranch Rubble Mix

17

EFNEP’s Special Sauce

22

Ham & Cheese Topping

17

Guacamole

23

Broccoli & Cheese Topping

18

Taco Mix

18

Spaghetti Sauce Mix

19

Chili Mix

19

APPETIZERS & SAUCES

9

Appetizers & Sauces

Championship Bean Dip INGREDIENTS

1 can (16 oz) refried beans

+

1 cup salsa

+

1 cup cheddar cheese, grated

+

1 cup sour cream

+

2-3 tsp chili powder

+

1/4 tsp cumin

1 cup Monterey Jack cheese, grated

1 pkg (3 oz) cream cheese, softened

NOTES

COOKING INSTRUCTIONS 1. In a saucepan, combine all ingredients; mix well.

2. Cover and cook until cheese is melted; stir occasionally. Serve with tortilla chips.

Yield: 6-8 servings

10-15 minutes APPETIZERS & SAUCES

11

Appetizers & Sauces

Latin Salsa INGREDIENTS

8-10 tomatoes, chopped

+

1 bunch green onions, chopped

1 bunch cilantro, finely chopped

+

1/4 cup lemon juice

+

+

1 green pepper, chopped

Salt and pepper to taste

NOTES

COOKING INSTRUCTIONS 1. In a large bowl, mix all ingredients.

2. Chill for 1 hour.

Yield: 4-5 cups

60 minutes APPETIZERS & SAUCES

13

Appetizers & Sauces

Italian Quick Sauce INGREDIENTS

4 cans (8 oz) tomato sauce

1/4 tsp pepper

+

1/2 cup water

+

1 tsp salt

+

1 tsp Italian seasoning

+

1/2 tsp garlic powder

NOTES

Optional Ingredients: 1 lb ground beef 1 onion, chopped 1/4 cup green pepper, chopped

COOKING INSTRUCTIONS 1. In a medium saucepan, combine tomato sauce, water, salt, pepper, Italian seasoning and garlic powder.

2. Cover and simmer 15-20 minutes. Serve over hot pasta. Yield: 4 cups sauce.

Directions using optional ingredients: SautĂŠ ground beef, onion and green pepper; drain fat. Add sauce ingredients. Cover and simmer 15-20 minutes. Yield: 5 cups sauce.

Yield: 4-5 cups sauce

15-20 minutes APPETIZERS & SAUCES

15

Appetizers & Sauces

Magic Sauce INGREDIENTS

10 minutes Yield: Equal to 9 cans of cream soup

2 cups powdered non-fat dry milk 1/4 cup instant chicken bouillon 2 tsp Italian Seasoning 3/4 cup cornstarch 2 tbsp dried onion powder

COOKING INSTRUCTIONS Combine all ingredients in a plastic bag. Mix together.

To substitute for 1 can of cream soup: 1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.

2. Cook and stir on stove top or in microwave until thickened.

3. Add thickened mixture to casseroles as you would a can of soup.

Red Clam Sauce INGREDIENTS 2 cloves garlic, minced 1 tbsp oil 3 cans (8 oz) tomato sauce 3/4 cup water

15-20 minutes 1 tsp parsley flakes 1 can (6 1/2 oz) clams, drain and reserve juice Salt and pepper to taste

Yield: 3 1/2 cups

COOKING INSTRUCTIONS In a medium saucepan, sautĂŠ garlic in oil. Add tomato sauce, water, parsley, clam juice, salt and pepper. Simmer uncovered for 15-20 minutes; add clams. Serve over hot pasta.

16

APPETIZERS & SAUCES

Appetizers & Sauces

Ranch Rubble Mix INGREDIENTS 9 cups Chex cereal (corn, rice, wheat or use a combination) 1 cup pretzels 1 cup peanuts 1/2 cup oil

10 minutes 1/2 tsp garlic powder 1 tsp dill weed 1 tsp lemon pepper (optional) 1 pkg dry Ranch dressing mix

Yield: 11 cups

COOKING INSTRUCTIONS Put cereal, pretzels and peanuts in a large bowl. In a small saucepan, combine oil, garlic powder, dill weed, lemon pepper and dressing mix. Heat until warm. Pour seasoned oil over cereal mixture; stir until well coated.

Ham & Cheese Topping INGREDIENTS 2 tsp margarine 1/4 cup onion, chopped 3/4 cup ham or frankfurters, diced 1/2 cup cheese, grated

5-10 minutes Yield: 4 servings

COOKING INSTRUCTIONS In a skillet, sautĂŠ onion in margarine until tender. Add meat and cook 2-3 minutes. Place cheese on top of split baked potato. Spoon ham mixture over cheese.

APPETIZERS & SAUCES

17

Appetizers & Sauces

Broccoli & Cheese Topping INGREDIENTS

10 minutes

2 tbsp margarine 2 tbsp flour 1 cup milk 1/2 cup cheese, grated 1/2 cup broccoli, chopped and cooked

Yield: 4 servings

COOKING INSTRUCTIONS In a medium saucepan, melt margarine and add flour; stir until smooth. Blend in milk. Cook over medium heat until mixture thickens; stir constantly. Add cheese; stir until melted. Add drained broccoli and season with salt and pepper. Spoon sauce on top of split baked potato.

Taco Mix INGREDIENTS 2 tsp minced onion 1 tsp chili powder 1/2 tsp cumin 1/2 tsp red pepper flakes

15 minutes 1/4 tsp Italian seasoning 1/2 tsp garlic powder 1 tsp salt 1/2 tsp cornstarch

Yield: 8-10 tacos

COOKING INSTRUCTIONS In a large skillet, sautĂŠ1 lb. ground beef; drain fat. Stir in Taco Mix and 3/4 cup water. Bring to a boil; reduce heat. Simmer 15 minutes; stir occasionally. Spoon meat into taco shells. Top with cheese, lettuce and tomatoes.

18

APPETIZERS & SAUCES

Appetizers & Sauces

Spaghetti Sauce Mix INGREDIENTS 1 tbsp minced onion 1 tbsp parsley flakes 2 tsp green pepper flakes 1/2 tsp Italian seasoning

10 minutes 1/2 tsp garlic powder 1 tsp sugar 1 1/2 tsp salt 2 tsp cornstarch

Yield: 4 servings

COOKING INSTRUCTIONS In a medium saucepan, combine Spaghetti Sauce Mix, 2 cans (8 oz) tomato sauce and 1/2 cup water; mix well. Bring to a boil; cover and reduce heat. Simmer 10 minutes; stir occasionally. Serve over spaghetti or pasta.

Chili Mix INGREDIENTS 2 tbsp minced onion 1 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp red pepper flakes

10 minutes 1/2 tsp garlic powder 1/2 tsp sugar 1 tsp salt 1 tbsp flour

Yield: 4 servings

COOKING INSTRUCTIONS In a medium saucepan, sautĂŠ 1 lb ground beef; drain fat. Stir in Chili Mix, 2 cups tomato juice and 1 can (30 oz) undrained chili beans. Bring to a boil; cover and reduce heat. Simmer 10 minutes; stir occasionally.

APPETIZERS & SAUCES

19

Appetizers & Sauces

Bread Stick Spread INGREDIENTS

10 minutes

1/4 cup margarine, softened 1/4 cup mayonnaise 1/4 cup Parmesan cheese 1/4 tsp parsley flakes 1/4 tsp garlic powder

COOKING INSTRUCTIONS Blend all ingredients together. Brush on breadstick dough before baking.

Cocktail Sauce INGREDIENTS 1 cup ketchup 1 tbsp Worcestershire sauce 1 tsp lemon juice 1 tbsp horseradish sauce 1/2 tsp dry mustard

COOKING INSTRUCTIONS Mix all ingredients; chill.

20

APPETIZERS & SAUCES

10 minutes 1/4 tsp onion powder 1/2 tsp salt 1/8 tsp pepper

Yield: 1 cup

Appetizers & Sauces

Alfredo Sauce INGREDIENTS

10 minutes Yield: 1 1/4 cups

2 tbsp butter 1 tsp flour 1 cup cream or half and half 1/2 cup Parmesan cheese Salt and pepper to taste

COOKING INSTRUCTIONS In a small heavy saucepan, melt butter over medium heat. Mix in flour, cream and Parmesan cheese.

Cook until mixture thickens; stir constantly. Season with salt and pepper. Toss with hot pasta.

Lemon Cream Sauce INGREDIENTS 1 cup cream or half and half 1 tbsp lemon peel, grated (about 2 lemons) 2 tbsp butter

10 minutes 2 tsp lemon juice 2 tbsp Parmesan cheese Dash nutmeg Salt and pepper to taste

Yield: 1 1/4 cups

COOKING INSTRUCTIONS In a small heavy saucepan, combine cream and lemon peel. Simmer for 3 minutes; stir constantly.

Add butter, lemon juice, Parmesan cheese, nutmeg, salt and pepper; stir until cheese is melted. Toss with hot pasta.

APPETIZERS & SAUCES

21

Appetizers & Sauces

Tartar Sauce INGREDIENTS 1 cup mayonnaise 3 tbsp dill pickle, minced 2 tbsp onion, minced 1/2 tsp Worcestershire sauce

10 minutes 2 tsp lemon juice 1/4 tsp garlic powder 1/4 tsp dill weed 1/8 tsp pepper

Yield: 1 cup

COOKING INSTRUCTIONS Mix all ingredients; chill.

EFNEP’s Special Sauce INGREDIENTS 1/4 cup honey 1/2 cup ketchup

10 minutes Yield: 4-6 servings

COOKING INSTRUCTIONS Combine honey and ketchup in a small saucepan. Warm over medium heat; stir constantly.

22

APPETIZERS & SAUCES

Appetizers & Sauces

Guacamole INGREDIENTS 3 avocados, mashed 1 tbsp lemon or lime juice 2 green onions, chopped Dash garlic powder

10 minutes 4-8 drops hot sauce Salt and pepper to taste

Yield: 1-2 cups

COOKING INSTRUCTIONS In a small heavy saucepan, melt butter over medium heat. Mix in flour, cream and Parmesan cheese.

Cook until mixture thickens; stir constantly. Season with salt and pepper. Toss with hot pasta.

Notes

APPETIZERS & SAUCES

23

Appetizers & Sauces

Notes

24

APPETIZERS & SAUCES

Appetizers & Sauces

Notes

APPETIZERS & SAUCES

25

Main Dishes Lemon Chicken

29

Chicken Nuggets

55

Macaroni & Cheese

31

Chicken & Vegetables

56

Latin Chicken & Rice

33

French Omelet

56

Festive Rice Stuffing

35

Basic Meatballs

57

Beef Fajitas

37

Egg Foo Yung

57

Sticky Chicken

39

Best Baked Beans

58

Southern Fried Chicken

41

Baked Trout

58

Sweet & Sour Spare Ribs

41

Lemon Fish Bake

59

Lima Beans & Ham

42

Sautéed Salmon

59

Cowboy Beans

42

BBQ Spare Ribs

60

Quick Bean & Cheese Enchiladas

43

Shredded Taco Meat

60

Red Beans & Rice

43

Oven Fries

61

Bean & Cheese Quesadillas

44

Baked Potato

61

Firecracker Casserole

44

Potato Crisp

62

Meat Loaf Dinner

45

Pilaf Rice

62

All Day Brisket

45

Stuffed Green Peppers

63

Swiss Steak

46

Stir-fry Vegetables

63

Slow Cooked Fajitas

46

Sunshine Carrots

64

Layered Enchilada Dinner

47

Sweet Potato Apple Bake

64

Slow Cooked Lasagna

47

Classic Vegetable Bake

65

Marguerite Lundquist’s BBQ Beef

48

Glazed Ginger Chicken

65

Potato Pizza

48

Potato Skillet Meal

66

Souvlaki

49

Cauliflower in Cheese Sauce

66

Italian Meatballs

49

67

Polynesian Meatballs

50

Porcupine Meatballs

50

EZ Chicken & Rice Casserole

51

Broccoli Puff Navajo Tacos Sweet & Spicy Pork with Black Beans

51

Stroganoff

68

Chinese Chicken Casserole

52

69

Pizza Casserole

Meatball Mix

52

Skillet Lasagna

69

Chunky Cheese Casserole

53

Tuna Casserole

70

Tomato-Zucchini Casserole

53

70

Mashed Potato Casserole

Pasta Frittata

54

71

Slow Cooked Oatmeal

Quiche

54

Tater Tot Casserole

71

Chicken in a Pot

55

Sweet & Sour Spare Ribs

72

Continental Chicken

67 68

MAIN DISHES

27

Main Dishes

Lemon Chicken INGREDIENTS

1 large chicken

+

Salt and pepper

+

2 lemons

COOKING INSTRUCTIONS

NOTES

1. Wash chicken and pat dry. Sprinkle chicken with salt and pepper, inside and out. Soften whole lemons by rolling between palms.

2. Pierce lemons 20 times with a fork. Place lemons in cavity of chicken. Close opening by tying legs together loosely.

3. Place chicken in a roasting pan breast side down.

Bake at 350ºF for 15 minutes; turn chicken over.

Cook an additional 15 minutes.

4. Turn heat up to 400ºF and cover loosely with a foil tent. Continue baking 40-45 minutes, until done.

5. Cut string and remove lemons; discard. Cut chicken into serving pieces.

Yield: 4-6 servings

50-60 minutes MAIN DISHES

29

Main Dishes

Macaroni & Cheese INGREDIENTS

1/3 cup Magic Sauce*

1 1/4 cups cold water

+

1 cup cheese, grated

+

+

2/3 cup cooked macaroni

2 tbsp butter

NOTES

* Refer to page 16 for Magic Sauce recipe.

COOKING INSTRUCTIONS 1. Cook macaroni and combine other ingredients including Magic Sauce with water.

2. Stir all ingredients until sauce is thick, top with cheese and place in oven until cheese is golden brown.

Yield: 4 servings

10-12 minutes MAIN DISHES

31

Main Dishes

Latin Chicken & Rice INGREDIENTS

4 chicken pieces

+

2 tbsp oil

+

1 cup uncooked rice

2-3 cloves garlic, minced

+

1/2 cup onion, chopped

+

1 red or green pepper, chopped

NOTES 1 can (8 oz) tomato sauce

1 tsp chicken bouillon granules

+ 1 can (14 oz) +

1/4 cup water

chicken broth

+

1/2 tsp salt & 1/4 tsp pepper

+

1/2 cup frozen peas

COOKING INSTRUCTIONS 1. Sprinkle chicken with salt and pepper. In a large skillet, fry chicken in oil for 10‑15 minutes; turn frequently.

2. Add rice, garlic, onion and red or green pepper; sauté until rice is golden brown.

3. Stir in tomato sauce, chicken broth, water, bouillon, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil.

4. Cover and reduce heat to low. Simmer 25-30 minutes without removing lid. Stir in frozen peas.

Yield: 4 servings

30 minutes MAIN DISHES

33

Main Dishes

Festive Rice Stuffing INGREDIENTS

1 lb gizzards, chopped or 1 lb ground sausage

4 stalks celery, chopped

+

1/4 cup margarine

+

1 small onion, chopped

+

1 cup cooked rice

+

1/4 cup raisins

NOTES

Salt & pepper to taste

COOKING INSTRUCTIONS 1. In a large frying pan, melt margarine and sautĂŠ gizzards until done. (Or, fry sausage and drain well; add margarine.)

2. Stir in onions and celery; cover and simmer until vegetables are tender. Add rice, raisins, salt and pepper.

3. Mix well and heat through. Serve as a side dish or as stuffing in a chicken or turkey.

Yield: 8-10 servings

30 minutes MAIN DISHES

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Beef Fajitas INGREDIENTS

1 lb lean beef (round steak sirloin)

1/4 cup water

+

1/4 cup lemon juice

+

1/4 cup soy sauce

+

1/4 tsp garlic powder

+

1/4 tsp onion powder

NOTES

1/4 tsp cumin

1 green pepper, sliced

+ +

1/8 tsp pepper

1 tomato, sliced

+

1 onion, sliced

+

8 flour tortillas

COOKING INSTRUCTIONS 1. Cut meat into thin bite-size strips. Combine lemon juice, soy sauce, water and seasonings.

2. Add meat and marinate for 2-4 hours in refrigerator.

Drain meat and sautĂŠ in a small amount of oil over high heat (drain excess liquid from pan as needed).

3. Add onion, green pepper and tomato; continue to sautĂŠ until vegetables are tender crisp.

4. Serve in warm tortillas.

Yield: 8 servings

60 minutes MAIN DISHES

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Sticky Chicken INGREDIENTS

3 skinless, boneless chicken breasts cut into strips

1 cup Catalina salad dressing

+

+

2 tsp margarine

+

1 cup apricot or plum jam

1 pkg dry onion soup mix

NOTES

COOKING INSTRUCTIONS 1. Sauté chicken in margarine until lightly browned.

2. Combine remaining ingredients; mix well.

3. Pour over chicken and simmer 15-20 minutes; stir occasionally. Serve over rice.

Yield: 6 servings

15-20 minutes MAIN DISHES

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Main Dishes

Southern Fried Chicken INGREDIENTS

2-3 lb chicken

1 tbsp poultry seasoning

+

+

1-2 cups oil

1 tbsp seasoned salt

+

+

1 cup flour

1/2 tsp salt

NOTES

1/2 tsp pepper

COOKING INSTRUCTIONS 1. Cut chicken into pieces, leave skin on.

2. Wash thoroughly and lightly dry; chicken should be a little damp. In a heavy skillet, heat oil to 380째F. Place flour and seasonings in a bag.

3. Add chicken pieces, a few at a time, and shake to coat with seasoned flour.

4. Put chicken pieces in skillet and fry uncovered 20-25 minutes until chicken reaches 180째F. 5. Turn occasionally to make sure each side is golden brown. Remove chicken and drain on paper towels.

Yield: 4-6 servings

20-25 minutes MAIN DISHES

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Main Dishes

Lima Beans & Ham INGREDIENTS 1 lb lima beans 8 cups water 1 piece salt pork 1 large onion, chopped 4 stalks celery, diced 2 carrots, grated

1-2 hours Yield: 6-8 servings

2 cloves garlic, minced 1/2 tsp onion powder 1 tbsp parsley flakes 1/2 tsp pepper 2 cups ham, diced

COOKING INSTRUCTIONS Quick soak beans; drain. While beans are soaking, combine water, salt pork, onion, celery, carrots, garlic and seasonings in a large saucepan. Cover and simmer 1 hour. Add soaked beans and cook 2-3 hours until tender. Remove salt pork and dice meaty portion. Add meat and ham to lima beans; simmer 10 minutes.

Cowboy Beans INGREDIENTS 1 lb pinto beans 1 lb beef short ribs 4 cups water 1 onion, chopped 1 green pepper, chopped 2 cloves garlic, minced 2 tsp salt

1 1/2-2 hours 1/2 tsp pepper 3 cans (8 oz) tomato sauce 1/3 cup brown sugar 1 tbsp vinegar 1 tbsp Worcestershire sauce

1/4 tsp prepared mustard 1/2 tsp cumin 1 tsp onion powder 2-3 drops hot sauce

Yield: 6-8 servings

COOKING INSTRUCTIONS Quick soak beans; drain. In a large saucepan, combine soaked beans, short ribs, water, onion, green pepper, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer 1 1/2-2 hours until beans are tender. Drain beans reserving broth. Add tomato sauce, brown sugar, vinegar, Worcestershire sauce, mustard, cumin, onion powder, 1 teaspoon salt, 1/4 teaspoon pepper, hot sauce and 1 cup reserved broth to beans. Simmer uncovered 15-20 minutes until sauce thickens.

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Main Dishes

Quick Bean & Cheese Enchiladas INGREDIENTS 2 cans (15 oz) pinto beans, drained and rinsed 1/2 cup salsa

15-20 minutes 8 (6-inch) corn tortillas 3 cups cheese, grated 1 can (20 oz) enchilada sauce

Yield: 4 servings

COOKING INSTRUCTIONS Mash beans and mix in salsa. Spoon bean mixture down center of tortillas. Sprinkle 2 cups cheese over beans. Roll each tortilla to enclose beans and cheese. Place seam-side down in a lightly oiled baking dish. Top with enchilada sauce; sprinkle with remaining cheese. Bake at 350°F for 15-20 minutes.

Red Beans & Rice INGREDIENTS 1 onion, chopped 1 tbsp margarine 2 cans (15 oz) red beans, undrained (Louisiana style) 2 cans (14 1/2 oz) stewed tomatoes

10-15 minutes 1/2 tsp garlic powder 1/2 tsp salt 1/8 tsp pepper 5-10 drops hot sauce

Yield: 6-8 servings

COOKING INSTRUCTIONS In a medium saucepan, sautĂŠ onion in margarine. Add beans, tomatoes, seasonings and hot sauce; simmer 10-15 minutes. Serve over rice.

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Bean & Cheese Quesadillas INGREDIENTS

10 minutes Yield: 4 servings

4 (8-inch) flour tortillas 1 can (16 oz) refried beans 2 cups cheese, grated Oil

COOKING INSTRUCTIONS Spread tortillas with refried beans. Sprinkle cheese over beans. Fold tortillas in half. Lightly brush outside of each filled tortilla with oil. In a large skillet, cook quesadillas about 2 minutes on each side or until cheese is melted and tortilla is lightly browned. Cut each tortilla into 4 wedges. Serve with salsa.

Firecracker Casserole 25-30 minutes

INGREDIENTS 1 lb ground beef 1/2 cup onion, chopped 1 can (15 oz) black beans, drained 1 pkg taco seasoning mix 1 cup cheese, grated

4 flour tortillas, torn into bite-size pieces 1 can (10 3/4 oz) cream of mushroom soup 1 can (14 1/2 oz) tomatoes

Yield: 6-8 servings

COOKING INSTRUCTIONS SautÊ ground beef and onion; drain fat. Add black beans and seasoning mix. Pour into a lightly oiled 9X13-inch baking dish. Arrange tortilla pieces over top. Combine soup and tomatoes; pour over tortillas. Top with cheese. Bake at 350°F for 25-30 minutes.

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Main Dishes

Meat Loaf Dinner INGREDIENTS 4 potatoes, cubed 4 carrots, sliced 1/2 tsp salt 1 lb ground beef 1 egg, slightly beaten 1/2 cup cracker crumbs

1/4 cup ketchup 1/4 cup onion, chopped 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper

8-10 hours Yield: 4-6 servings

COOKING INSTRUCTIONS Put potatoes and carrots in bottom of slow cooker. Sprinkle with 1/2 teaspoon salt. Combine ground beef, egg, cracker crumbs, catsup, onion, garlic powder, 1/2 teaspoon salt and pepper in a bowl; mix well. Shape meat mixture into a round loaf slightly smaller in diameter than slow cooker. Place on top of vegetables, not touching sides of slow cooker. Cover and cook on LOW setting 8-10 hours.

All Day Brisket INGREDIENTS 1 onion, sliced 2-3 lb beef brisket, remove fat 1/4 tsp garlic powder 1/4 tsp celery salt

10-12 hours 1/2 tsp salt 1/4 tsp pepper 1/4 cup Liquid Smoke速

Yield: 6-8 servings

COOKING INSTRUCTIONS Place onion and brisket in slow cooker. Sprinkle with garlic powder, celery salt, salt and pepper.

Pour Liquid Smoke速 over meat. Cover and cook on LOW setting 10-12 hours. Slice brisket across grain to serve.

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Main Dishes

Swiss Steak INGREDIENTS 2 tbsp flour 1/2 tsp salt 1/4 tsp pepper 1 1/2 lbs round steak 2 tbsp margarine

1 can (10 3/4 oz) tomato soup 1 onion, chopped 1/2 cup water 1 1/2 tsp vinegar

Low: 8-10 hours High: 4-5 hours Yield: 4-6 servings

COOKING INSTRUCTIONS In a small bowl, combine flour, salt and pepper; coat steak. Pound with a mallet to tenderize. In a skillet, brown steak on both sides in margarine. Add soup, onion, water and vinegar and place in slow cooker. Cover and cook on LOW setting 8-10 hours or HIGH setting 4-5 hours.

Slow Cooked Fajitas INGREDIENTS 1 onion, chopped 2 green peppers, chopped or 1 green and 1 red pepper 1 1/2 lbs beef steak or chicken breasts, cut into bite-size pieces

Low: 8-10 hours High: 4-5 hours

1 tsp chili powder 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp salt 1 can (14 oz) tomatoes with green chilies, drained

Yield: 6-8 servings

COOKING INSTRUCTIONS Place all ingredients in slow cooker and mix well. Cover and cook on LOW setting 8-10 hours or on HIGH setting 4-5 hours. Serve in a tortilla with cheese, tomatoes, guacamole and sour cream.

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Main Dishes

Layered Enchilada Dinner INGREDIENTS 1 lb ground beef 1/3 cup onion, chopped 1 clove garlic, minced 1 can (10 3/4 oz) cream of mushroom soup

1 can (4 1/2 oz) chopped green chilies 1 can (10 oz) enchilada sauce 9 6-inch corn tortillas 3 cups cheese, shredded

Low: 4 1/2 5 1/2 hours Yield: 6 servings

COOKING INSTRUCTIONS SautĂŠ ground beef, onion and garlic in a large skillet; drain fat. Stir in soup and chilies.

Spread 1/3 cup enchilada sauce in bottom of lightly oiled slow cooker. Place 3 corn tortillas over sauce, overlap and break as necessary to cover bottom. Top with 1/3 beef mixture and sprinkle with 1 cup cheese. Repeat layers twice. Cover and cook on LOW setting 4 1/2 to 5 1/2 hours. Let stand 5 minutes before serving.

Slow Cooked Lasagna INGREDIENTS 1 lb ground beef 1 jar (28 oz) tomato pasta sauce 1 can (8 oz) tomato sauce 1/2 pkg (9 oz) oven-ready lasagna noodles

1 jar (16 oz) Alfredo pasta sauce 3 cups mozzarella cheese, shredded 1/2 cup Parmesan cheese, grated

Low: 3 1/2 4 1/2 hours Yield: 8 servings

COOKING INSTRUCTIONS Spread 3/4 cup tomato pasta sauce in bottom of lightly oiled slow cooker. SautĂŠ ground beef in a large skillet; drain fat. Add remaining tomato pasta sauce and tomato sauce to ground beef; mix well. Place 3 lasagna noodles over sauce in slow cooker, break noodles as necessary to cover bottom. Top with 1/3 Alfredo pasta sauce, 1 cup mozzarella cheese and 1/3 ground beef mixture; spreading evenly. Repeat layers twice. Top with Parmesan cheese. Cover and cook on LOW setting 3 1/2 to 4 1/2 hours. Cut into wedges to serve.

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Main Dishes

Marguerite Lundquist’s BBQ Beef INGREDIENTS 1 lb ground beef 1 small onion, chopped 1 cup tomato juice 1/3 tsp curry powder 1/2 tsp poultry seasoning

30 minutes Yield: 6 servings

1/2 tsp chili powder 1/2 tsp Worcestershire sauce Salt and pepper to taste 1/4 cup water 1 1/2 tsp flour

COOKING INSTRUCTIONS Brown ground beef and onion in a large saucepan; drain fat. Add tomato juice, curry powder, poultry seasoning, chili powder, Worcestershire sauce, salt and pepper. Gradually add cold water to flour and mix until smooth. Stir into meat mixture. Bring to a boil; stir constantly. Reduce heat and simmer 30 minutes, covered. Stir occasionally. Serve on hamburger buns.

Potato Pizza INGREDIENTS 1 lb ground beef 1 small onion, chopped 1 can (10 3/4 oz) cheddar cheese soup 1 can milk 1 can (4 oz) mushrooms, drained

30-40 minutes 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 4 medium potatoes, sliced 1 cup pizza sauce 1 cup Mozzarella cheese, grated

Yield: 6-8 servings

COOKING INSTRUCTIONS Brown ground beef and onion in a large frying pan; drain fat. Add soup, milk, mushrooms and seasonings. Reduce heat and simmer while preparing potatoes. Arrange potatoes in a lightly oiled 9x13-inch pan. Pour meat sauce over potatoes. Top with pizza sauce. Bake at 350ÂşF for 30-40 minutes. Remove from oven; top with cheese and pizza toppings of your choice. Return to oven until cheese melts.

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Main Dishes

Souvlaki INGREDIENTS 3/4 cup vegetable or olive oil 1/2 cup lemon juice 1 1/2 tsp Italian seasoning 1 1/2 tsp salt 1 tsp garlic powder 1/2 tsp pepper

15-20 minutes 2 lbs lean pork, beef, turkey, or lamb, cut into 1-inch cubes Wooden skewers Margarine Lemon juice (optional)

Yield: 6-8 servings

COOKING INSTRUCTIONS Combine oil, 1/2 cup lemon juice and seasonings. Add meat and marinate overnight in refrigerator.

Thread meat cubes on skewers. Coat grill or frying pan with margarine. Barbecue on grill, broil in oven or pan fry on top of stove until meat is cooked. Baste meat with margarine while cooking.

Souvlaki may be dipped in lemon juice prior to serving.

Italian Meatballs INGREDIENTS 4 cans (8 oz) tomato sauce 1/2 cup water 1 tbsp brown sugar 1 tsp Italian seasoning 1/2 tsp garlic powder

15-20 minutes 1 tsp onion powder 1/2 tsp salt 1/4 tsp pepper Basic Meatballs*, cooked

Yield: 4-6 servings

*Refer to page 57 for Basic Meatballs recipe.

COOKING INSTRUCTIONS In a medium saucepan, combine tomato sauce, water, brown sugar and seasonings. Cover and simmer 15-20 minutes; stir occasionally. Add meatballs and serve over spaghetti.

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Main Dishes

Polynesian Meatballs INGREDIENTS

15-20 minutes 1/4 cup vinegar 1/2 cup brown sugar 2 tbsp soy sauce 2 tbsp cornstarch Basic Meatballs*, cooked

1 onion, sliced 1 green pepper, sliced 1 can (15 oz) pineapple chunks, drained (reserve juice) 2 tsp chicken bouillon granules 1 cup water

Yield: 4-6 servings

* = Refer to page 57 for Basic Meatballs recipe.

COOKING INSTRUCTIONS In a medium saucepan, sautĂŠ onion and green pepper in a small amount of oil until tender. Stir in 1/2 cup juice from pineapple, bouillon, water, vinegar and brown sugar. In a small bowl, combine soy sauce and cornstarch; mix well. Add to vegetable mixture. Simmer until mixture thickens; stir constantly. Add pineapple and meatballs. Serve over rice.

Porcupine Meatballs 30-40 minutes

INGREDIENTS 1 lb ground beef 1 egg, beaten 1/2 cup uncooked rice 2 tbsp onion, finely chopped

2 tbsp celery, finely chopped 1/2 tsp garlic powder 1 tsp salt 1/8 tsp pepper

Yield: 4-6 servings

COOKING INSTRUCTIONS Combine ground beef, egg, rice, onion, celery, garlic powder, salt and pepper. Form into 1 1/2-inch balls; set aside. In a large saucepan, combine sauce ingredients and bring to a boil; add meatballs.

Cover and simmer 30-40 minutes; stir occasionally.

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Main Dishes

EZ Chicken & Rice Casserole INGREDIENTS 1 pkg chicken-flavored rice mix 1 can (10 3/4 oz) cream of chicken soup 1 1/3 cups milk

20-25 minutes Yield: 6-8 servings

1 can (14 oz) chicken or 1 cup cooked chicken, chopped 1 cup cheese, grated

COOKING INSTRUCTIONS Cook rice mix according to package directions. Combine rice mix, soup, milk and chicken.

Pour into a lightly oiled medium casserole dish. Top with cheese. Cover and bake at 350°F for 20-25 minutes.

Chinese Chicken Casserole INGREDIENTS 1 cup celery, sliced 1/2 cup onion, chopped 1/4 cup green pepper, chopped 1 tsp margarine 2 cups cooked chicken, chopped

20-25 minutes 1 can (10 3/4 oz) cream of mushroom soup 1/2 cup water 1 tsp soy sauce 1/8 tsp pepper 1 can (3 oz) chow mein noodles

Yield: 4-6 servings

COOKING INSTRUCTIONS Sauté celery, onion and green pepper in margarine until tender crisp. Add chicken. Combine soup, water, soy sauce and pepper; add to chicken mixture. Stir in chow mein noodles. Pour into a lightly oiled medium casserole dish. Bake at 350°F for 20-25 minutes.

Variation: Use a 6 oz can of drained tuna instead of chicken.

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Main Dishes

Pizza Casserole INGREDIENTS 2 cups uncooked noodles 1/2 lb Italian sausage 1/2 cup onion, chopped 1/2 tsp Italian seasoning 1/4 tsp onion powder 1/4 tsp garlic powder

20-25 minutes 1/2 tsp sugar 1/8 tsp pepper 1 pkg (2 1/2 oz) pepperoni, diced 2 cans (8 oz) tomato sauce 1 1/2 cups Mozzarella cheese, grated

Yield: 4-6 servings

COOKING INSTRUCTIONS Cook noodles according to package directions; drain and rinse. In a large skillet, sauté sausage and onion; drain fat. Mix in noodles, seasonings, pepperoni and tomato sauce. Pour into a lightly oiled medium casserole dish. Top with cheese. Bake at 350°F for 20-25 minutes.

Variation: Use 1/2 lb ground beef or 1/2 cup diced ham.

Chunky Cheese Casserole 20-25 minutes

INGREDIENTS 1 1/2 cups uncooked macaroni 2 cans (8 oz) tomato sauce 1 tsp Italian seasoning 1/2 tsp onion powder 1/2 tsp salt

1/4 tsp pepper 1 can (4 oz) mushrooms, drained 1 cup cheese, cubed

Yield: 4-6 servings

COOKING INSTRUCTIONS Cook macaroni according to package directions; drain and rinse. Combine macaroni, tomato sauce, seasonings, mushrooms and cheese. Pour into a lightly oiled medium casserole dish. Bake at 350ºF for 20-25 minutes.

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Main Dishes

Tomato-Zucchini Casserole INGREDIENTS

15-20 minutes

4 slices bacon 2 onions, chopped 8 small zucchini, sliced 2 cans (16 oz) stewed tomatoes 1 can (8 oz) tomato sauce

Yield: 8-10 servings

1 tsp dried oregano 1 cup Monterey Jack cheese, cubed 1 cup cheddar cheese, cubed

COOKING INSTRUCTIONS Fry bacon until crisp in Dutch oven, remove, drain and crumble. SautĂŠ onion in bacon drippings.

Add zucchini, stewed tomatoes, tomato sauce and oregano. Bake for 15-20 minutes until zucchini is tender. Use 4 to 8 coals on bottom and 10 to 12 on top of Dutch oven. Add cheese and bacon; mix well. Cover and let cheese melt.

Mashed Potato Casserole INGREDIENTS 4 potatoes 1/2 cup sour cream 1 pkg (3 oz) cream cheese 2 tbsp onion, chopped 1/4 tsp garlic powder

20-30 minutes 1/4 tsp salt 1/4 tsp pepper 1/2 cup cheese, grated Paprika

Yield: 6 servings

COOKING INSTRUCTIONS Peel potatoes and cut into large pieces. Cook in a small amount of water until tender; drain and mash. Add sour cream, cream cheese, onion, garlic powder, salt and pepper. Mix until potatoes are fluffy. Spoon potatoes into a lightly oiled casserole dish. Top with cheese and paprika. Bake at 350ÂşF for 20-30 minutes.

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Main Dishes

Slow Cooker Oatmeal INGREDIENTS 2 cups milk 1/4 cup brown sugar 1 tbsp margarine, melted 1/4 tsp salt

Low: 8-10 hours 1/2 tsp cinnamon 1 cup rolled oats, regular 1 cup chopped apple 1/2 cup raisins (optional)

Yield: 4 servings

COOKING INSTRUCTIONS Put ingredients into lightly buttered slow cooker and stir. Cover and cook on LOW setting overnight. Serve with milk.

Chicken in a Pot Low: 8-10 hours

INGREDIENTS 3 potatoes, cubed 3 carrots, sliced 1 onion, chopped 2 celery stalks, sliced 3 lbs whole chicken

1/2 cup water 1/2 tsp Italian seasoning 1 tsp salt 1/2 tsp pepper

Yield: 4-6 servings

COOKING INSTRUCTIONS Put potatoes, carrots, onion and celery in bottom of slow cooker. Add chicken and water. Sprinkle with Italian seasoning, salt and pepper. Cover and cook on LOW setting 8-10 hours.

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Main Dishes

Continental Chicken INGREDIENTS 1/2 cup milk 1 can (10 3/4 oz) cream of mushroom soup 1 can (10 3/4 oz) cream of chicken soup

1/2 cup sour cream 2 pkgs (2 1/2 oz) pastrami (wafer-thin lunch meat) 6 skinless, boneless chicken breasts

Low: 8-10 hours High: 4-5 hours Yield: 6 servings

COOKING INSTRUCTIONS Mix milk, soups and sour cream. Put 1/4 of sauce in slow cooker. Place individual pieces of pastrami in sauce. Add chicken and top with remaining sauce. Cover and cook on LOW setting 8-10 hours or HIGH setting 4-5 hours. Serve over rice or pasta.

Chicken Nuggets INGREDIENTS 4 chicken breasts 1 cup flour or bread crumbs 1/2 tsp salt 1/4 tsp pepper

15-20 minutes 1 tsp poultry seasoning 1 egg 1/2 cup milk

Yield: 4-6 servings

COOKING INSTRUCTIONS Bone and skin chicken breasts; rinse and pat dry. Cut into 1-inch pieces. Combine flour/crumbs, salt, pepper and poultry seasoning. In a separate container, mix egg and milk. Dip chicken in egg mixture; roll in coating mixture. Over medium heat, fry in a small amount of oil until done. Or, arrange in a single layer on a lightly greased baking dish. Drizzle with 1/4 cup melted margarine and bake at 375ºF for 15-20 minutes until done. Serve with EFNEP’s Special Sauce (on page 22).

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Main Dishes

Chicken & Vegetables INGREDIENTS 2 lbs boneless, skinless chicken thighs 4 tbsp cornstarch 1 pkg. frozen California style mixed vegetables 1 onion, sliced

1-1 1/2 hours 4 tbsp soy sauce 1 tsp salt 1/2 tsp pepper 1 tsp Accent (optional) 4 cups water 4 chicken bouillon cubes

Yield: 8-12 servings

COOKING INSTRUCTIONS Put chicken in baggie; add cornstarch and shake to coat chicken. Add vegetables, onion, soy sauce, salt, pepper and Accent. Pour water into 12-inch Dutch oven; add bouillon cubes and chicken mixture. Cover and cook for 1 to 1 1/2 hours using about 14 coals on bottom and 12 on top.

French Omelet INGREDIENTS 2 eggs 2 tbsp water 1/8 tsp salt

Dash pepper 1 tsp margarine 1/2 cup filling (ideas below)

15 minutes Yield: 1 serving

COOKING INSTRUCTIONS In a small bowl, mix eggs, water, salt and pepper until blended. Heat margarine in a small skillet over medium high heat until hot enough to sizzle a drop of water. Pour egg mixture into pan.

Mixture will immediately set at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach pan surface, tilt pan and move cooked portions as necessary. For filling ideas, refer to the Pasta Frittata page 70.

While top is still a little moist, add filling. With a pancake turner, fold omelet in half. Continue to cook until filling is heated; slide onto plate. Note: Multiply recipe for as many servings as you need and use 1/2 cup of egg mixture for each 2 egg omelet.

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Main Dishes

Basic Meatballs INGREDIENTS 1 lb ground beef 1 egg, beaten 1/4 cup milk 1/2 cup bread crumbs, crushed crackers or dry oatmeal 1/4 cup onion, finely chopped

8-10 minutes Yield: 36 meatballs

2 tsp Worcestershire sauce 1/2 tsp Italian seasoning 1/2 tsp garlic powder 1 tsp salt 1/4 tsp pepper

COOKING INSTRUCTIONS In a large bowl combine all ingredients and mix well. Shape into 1-inch balls. In a large skillet, brown meatballs on all sides in a small amount of oil. Cover, reduce heat and cook 8-10 minutes until done. Drain on paper towels. Divide into serving portions and freeze for later use.

Egg Foo Yung INGREDIENTS 1 can (10 3/4 oz) cream of mushroom soup 3 eggs, slightly beaten Dash pepper 3/4 cup cooked chicken, chopped 1/2 cup bean sprouts, chopped 1/2 cup green onion, chopped

15-20 minutes 1/2 cup celery, chopped 1/2 cup water chestnuts, chopped 1/4 cup water 2 tsp soy sauce 1 tsp sugar 1 tsp vinegar

Yield: 4-6 servings

COOKING INSTRUCTIONS In a bowl, blend 1/4 cup soup, eggs and pepper. Add chicken and vegetables; mix well. Spoon 1/3 cup egg mixture into hot, lightly greased frying pan. Cook until golden brown on both sides. In a sauce pan, combine remaining soup, water, soy sauce, sugar and vinegar. Bring to a boil; stir occasionally. To serve, spoon sauce over Egg Foo Yung.

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Best Baked Beans INGREDIENTS 4 slices bacon, cooked 1 can (31 oz) pork and beans 1 onion, diced

25-30 minutes 1 green pepper, diced 1/2 cup ketchup 1/3 cup brown sugar 1 tsp Worcestershire sauce

Yield: 4-6 servings

COOKING INSTRUCTIONS Combine all ingredients. Pour into a lightly oiled casserole dish. Bake at 350째F for 25-30 minutes.

Baked Trout 30 minutes

INGREDIENTS 2 trout, cleaned with heads and tails removed 2 strips bacon

1 lemon, sliced Salt and pepper 2 tbsp margarine, melted

Yield: 2-4 servings

COOKING INSTRUCTIONS Cut 2 pieces of foil large enough to wrap each trout; lightly oil. Place bacon, lemon slices and a sprinkle of salt and pepper inside trout. Lay trout on foil. Drizzle with margarine; wrap tightly.

Place on a baking sheet. Bake trout in a 350째F oven to an internal temperature of 145째F or until trout flakes easily and is no longer translucent.

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Main Dishes

Lemon Fish Bake INGREDIENTS 4 fish fillets Salt and pepper 2 tbsp margarine, melted Sour cream Cheese, grated

Lemon Sauce: 1 tbsp cornstarch 3/4 cup water 2 tbsp lemon juice

30 minutes 2 tsp margarine 1/8 tsp salt

Yield: 4 servings

COOKING INSTRUCTIONS Place fillets in a single layer in a lightly oiled baking dish. Sprinkle with salt and pepper and drizzle with margarine. Cover baking dish with foil. Bake fish in a 350°F oven to an internal temperature of 145°F or until fish flakes easily and is no longer translucent. To make lemon sauce, mix cornstarch into 1/4 cup of water until well blended. Pour into a small saucepan along with remaining 1/2 cup of water and lemon juice. Bring to a boil; stir constantly until mixture thickens.

Stir in margarine and salt. To serve, top each fillet with lemon sauce, a teaspoon of sour cream and a sprinkle of cheese.

Sautéed Salmon INGREDIENTS

4-6 hours

1 lb salmon fillet 1/2 cup maple syrup 2 tbsp margarine

Yield: 4-6 servings

COOKING INSTRUCTIONS Cut salmon into 4 pieces. Place in a dish and cover with maple syrup. Marinate in refrigerator for 4-6 hours. In a large skillet, sauté drained salmon in margarine. Cook halfway through, turn salmon over and cook to an internal temperature of 145°F or until salmon flakes easily and is no longer translucent.

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Main Dishes

BBQ Spare Ribs INGREDIENTS 2 lbs boneless spare ribs 1 bottle (12 oz) barbeque sauce 1 cup applesauce

Low: 8-10 hours High: 4-5 hours Yield: 4-6 servings

COOKING INSTRUCTIONS Cut ribs into serving-sized pieces. Boil in 1 quart water for 1 hour; drain. Combine barbeque sauce with applesauce. Place ribs in slow cooker and top with sauce mixture. Cover and cook on LOW setting 8-10 hours or HIGH setting 4-5 hours.

Shredded Taco Meat INGREDIENTS 3-4 lbs pork roast (sirloin tip) 1 cup salsa

Low: 8-10 hours Yield: 12-18 tacos

COOKING INSTRUCTIONS Trim visible fat from roast. Place roast in slow cooker; top with salsa. Cover and cook on LOW setting 8-10 hours. Remove roast and shred meat. Add enough salsa to moisten meat. Serve in a tortilla with cheese, lettuce and tomatoes.

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Main Dishes

Oven Fries INGREDIENTS 4 medium potatoes 1 tbsp oil Seasoning salt or steak seasoning

30-40 minutes Yield: 4 servings

COOKING INSTRUCTIONS Peel potatoes and cut into long strips. Dry strips thoroughly on paper towels. In a large bowl, toss strips with oil until evenly coated. Spread strips in one layer on a shallow pan. Bake at 450ยบ F until golden brown, about 30-40 minutes. Turn often to brown on all sides. Sprinkle with seasoning salt.

Baked Potato INGREDIENTS Potatoes Chili Sour cream Margarine Bacon bits

Salt Pepper

45-60 minutes Yield: 4-6 servings

COOKING INSTRUCTIONS Scrub potatoes well and prick several times with a fork (this lets steam out and prevents potato from bursting). Bake at 400ยบF for 45-60 minutes, depending upon size of potato. Potato is done if soft when pinched. A baked potato with a topping makes a great main dish.

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Potato Crisp INGREDIENTS

45 minutes

4 potatoes 1 can (10 3/4 oz) cream of chicken soup 1/4 cup milk 1 cup sour cream 1 cup cheese, grated

1/2 tsp onion powder 1/2 tsp salt 1/4 tsp pepper 1/4 cup margarine, melted 2 cups corn flake crumbs

Yield: 6-8 servings

COOKING INSTRUCTIONS Boil potatoes in jackets (skins) until almost tender, about 20 minutes; drain and cool. Peel and grate with a course grater; mix in soup, milk, sour cream, cheese, onion powder, salt and pepper. Pour into a 9x13-inch pan. Mix margarine and corn flake crumbs; sprinkle over potato mixture. Bake at 375ÂşF for 45 minutes. Substitution: Use frozen hash browns instead of fresh potatoes.

Pilaf Rice 30 minutes

INGREDIENTS 4 tbsp margarine 2 cups rice 1 tsp salt

1/4 tsp pepper 5 cups chicken broth 1/4 cup lemon juice

Yield: 8 servings

COOKING INSTRUCTIONS Melt margarine in a heavy saucepan over medium heat. Stir in rice, salt and pepper. SautĂŠ until rice is transparent. Add broth and bring to a boil. Cover and reduce heat to low. Simmer 20 minutes without removing lid. Stir in lemon juice. Let rice stand covered for 10 minutes before serving.

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Main Dishes

Stuffed Green Peppers INGREDIENTS 2 green peppers Porcupine Meatball Mixture*

30 minutes Sauce: 1 can (10 3/4 oz) tomato soup 1/2 cup canned tomatoes 1 tsp parsley

Yield: 4 servings

1 tsp onion powder 1 tsp salt 1/8 tsp pepper

* = Refer to page 50 for Porcupine Meatball recipe

COOKING INSTRUCTIONS Cut 2 green peppers around center to form 4 cups; remove seeds. Boil pepper halves in water for 5 minutes. Fill peppers with Porcupine Meatball* mixture. Place stuffed peppers in an 8 X 8-inch baking dish. Combine sauce ingredients. Pour sauce over peppers; cover with foil. Bake at 325째F. for 30 minutes.

Stir-Fry Vegetables INGREDIENTS 1 tbsp oil 2 cups broccoli flowerets 1 cup carrots, sliced 1/2 cup onion, sliced

10 minutes 1 tsp cornstarch 1/2 tsp garlic powder 2 tsp soy sauce 2 tbsp water

Yield: 4-6 servings

COOKING INSTRUCTIONS Heat oil in a large skillet and stir-fry vegetables until tender crisp, about 3-5 minutes. For more tender vegetables, add a small amount of water, cover and cook a little longer. In a small bowl, mix cornstarch, garlic powder, soy sauce and water; add to vegetables. Cook over medium heat until mixture thickens; stir constantly.

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Sunshine Carrots INGREDIENTS

10 minutes

3 cups carrots, sliced 2 tbsp onion, chopped 1 tsp lemon juice 2 tbsp frozen orange juice concentrate

Yield: 4-6 servings

COOKING INSTRUCTIONS Cook carrots and onion in a small amount of water until tender, about 10 minutes. Drain, reserving 2 tablespoons of cooking water. Add lemon juice, orange juice concentrate and reserved cooking water; mix gently.

Sweet Potato Apple Bake 60 minutes

INGREDIENTS 2 sweet potatoes 2 apples, peeled and sliced 1/2 cup sugar 1/4 tsp salt

1 tsp cornstarch 1 cup orange juice 2 tbsp margarine

Yield: 4-6 servings

COOKING INSTRUCTIONS Cook sweet potatoes in boiling water until barely tender, about 30-40 minutes; drain. Peel and cut into slices. Arrange sweet potatoes and apples in a lightly oiled casserole dish. In a small saucepan, combine sugar, salt and cornstarch; blend well. Gradually mix in orange juice. Cook over medium heat until mixture thickens; stir constantly. Add margarine and pour over sweet potato mixture.

Bake at 350ยบF for 20-30 minutes.

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Main Dishes

Classic Vegetable Bake INGREDIENTS 1 can (10 3/4 oz) cream of mushroom soup 1/2 cup milk 1 tsp soy sauce

20-30 minutes 1/4 tsp pepper 1 pkg (16 oz) frozen mixed vegetables

Yield: 4-6 servings

COOKING INSTRUCTIONS Heat soup; stir in milk, soy sauce and pepper. Mix in vegetables and pour into a lightly oiled casserole dish. Bake at 350ºF for 20-30 minutes.

Ginger Glazed Chicken INGREDIENTS 4 chicken breasts 1 tbsp margarine Salt and pepper 1/2 cup apricot preserves

35-45 minutes 2 tbsp vinegar 1/2 tsp ginger 1/4 cup slivered almonds

Yield: 4 servings

COOKING INSTRUCTIONS Bone and skin chicken breasts; rinse and pat dry. In a large skillet over medium heat, cook chicken in margarine for 20-30 minutes until done; turn occasionally. Season chicken breasts lightly with salt and pepper. Mix preserves, vinegar and ginger; add to chicken. Simmer over low heat for 5-7 minutes until glaze thickens; top with almonds.

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Main Dishes

Potato Skillet Meal INGREDIENTS

20-30 minutes

1 lb ground turkey or other meat 6 potatoes, peeled, very thinly sliced 1 cup frozen mixed peas & carrots

Yield: 6 servings

2 cups water 2/3 cup Magic Sauce*

* Refer to page 16 for Magic Sauce recipe.

COOKING INSTRUCTIONS Brown meat and drain off the fat. Add water, potatoes, mixed vegetables and Magic Sauce*. Simmer covered 20-30 min or until potatoes are tender. Stir to prevent potatoes from sticking on the pan bottom. Cook until extra water is evaporated.

Cauliflower in Cheese Sauce 10-12 minutes

INGREDIENTS 1 head cauliflower 1 tbsp margarine 3 tbsp flour 1 1/2 cups milk

1/2 cup cheese, grated 1/4 tsp onion powder 1/8 tsp pepper 1/4 tsp salt

Yield: 6 servings

COOKING INSTRUCTIONS Cut cauliflower into large flowerets and cook in a small amount of water until barely tender, about 10-12 minutes; drain. Melt margarine in a heavy saucepan. Add flour; mix until smooth. Gradually mix in milk. Cook over medium heat until mixture thickens; stir constantly. Remove from heat; stir in cheese, onion powder, salt and pepper. Pour cheese sauce over cauliflower.

66

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Main Dishes

Broccoli Puff INGREDIENTS

35-45 minutes

1 pkg (16 oz) frozen broccoli, 1/2 cup milk chopped 1 egg, beaten 1/4 cup onion, chopped 1/2 cup cheese, grated 1/4 cup mayonnaise 1/4 cup bread or cracker crumbs 1 can (10 3/4 oz) cream of mushroom soup

Yield: 4-6 servings

COOKING INSTRUCTIONS Cook frozen broccoli according to package directions; drain. Add broccoli, onion, mayonnaise, soup, milk, egg and cheese; mix gently. Pour into a lightly oiled casserole dish. Top with crumbs. Bake at 350ºF for 35-45 minutes.

Navajo Tacos INGREDIENTS Indian Fry Bread* Chili Lettuce, sliced Tomato, diced

5-10 minutes Green onions, diced Cheese, grated Salsa

Yield: 8 pieces

* Refer to page 128 for Indian Fry Bread recipe.

COOKING INSTRUCTIONS Top a piece of fry bread with a cup of chili. Sprinkle with lettuce, tomato, onions and cheese. Top with salsa.

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Main Dishes

Sweet & Spicy Pork with Black Beans INGREDIENTS 1/2 lb boneless pork, cut into 1/2-inch pieces 1 onion, chopped 1 tsp oil 2 cups water 1 cup uncooked rice

20 minutes 1 can (15 oz) black beans, drained & rinsed 3/4 cup salsa 1/4 cup apricot jam 1-2 tbsp lime juice

Yield: 4-6 servings

COOKING INSTRUCTIONS In a large skillet, sauté pork and onion in oil until pork is browned and onion tender; drain fat. Stir in water; bring to a boil. Mix in rice and beans; reduce heat to low. Cover and simmer 20 minutes without lifting lid. Combine salsa, jam and lime juice. Stir into rice mixture; simmer 2-3 minutes.

Stroganoff 20 minutes

INGREDIENTS 1 lb ground beef 1/2 cup onions, chopped 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp pepper

1 tsp beef bouillon granules 2 tbsp ketchup 1 can (10 3/4 oz) cream of mushroom soup 1 1/4 cups milk

Yield: 4-6 servings 1 can (4 oz) mushrooms, drained 1 cup sour cream

COOKING INSTRUCTIONS In a skillet over medium heat, sauté ground beef and onion; drain fat. Stir in garlic powder, salt, pepper, bouillon, ketchup, soup, milk and mushrooms. Simmer for 15 minutes; stir occasionally. Mix in sour cream. Serve over noodles or rice.

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Main Dishes

Meatball Mix INGREDIENTS 4 lbs ground beef 4 eggs, beaten 2 cups bread crumbs 1/2 cup onion, diced

1 tbsp salt 1/2 tsp pepper 2 tsp Worcestershire sauce

10-15 minutes Yield: 140 meatballs

COOKING INSTRUCTIONS In a large bowl ,combine all ingredients; blend well. Shape into 1-inch balls. Place meatballs on an ungreased baking sheet. Bake at 400ºF for 10-15 minutes. Drain on paper towels; cool. Select desired number of meatballs per serving and place in freezer container; label. Store in freezer.

Use within 3 months. To use: Prepare a sauce such as Italian Quick Sauce* (page 15) or Alfredo Sauce* (page 21). Add meatballs and simmer 10-15 minutes.

Skillet Lasagna INGREDIENTS 1 lb ground beef 1/2 cup onions, chopped 2 cans (8 oz) tomato sauce 1 1/2 cups water 1/4 tsp garlic powder

20 minutes 1 tsp Italian seasoning 1 pkg (8 oz) wide noodles 1 cup cottage cheese 1/2 cup cheese, grated

Yield: 4-6 servings

COOKING INSTRUCTIONS In a large skillet, sauté ground beef and onion; drain fat. Add tomato sauce, water, garlic powder and Italian seasoning; bring to a boil. Add uncooked noodles; cover and simmer for 5 minutes until noodles are tender.

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Tuna Casserole INGREDIENTS 1 can (10 3/4 oz) cream of chicken soup 1 cup milk 1 cup cheese, grated 1 can (6 oz) tuna, drained 1 tsp seasoned salt

20-25 minutes 1/2 tsp onion powder 1/4 tsp garlic powder 1 tsp pepper 2 cups spaghetti noodles, cooked

Yield: 4-6 servings

COOKING INSTRUCTIONS Combine soup, milk, cheese, tuna and seasonings. Add spaghetti and mix well. Pour into a lightly oiled 1 1/2-quart casserole dish; cover. Bake at 375ºF for 20-25 minutes. Variation: Use 1 cup diced cooked turkey or chicken instead of tuna.

Pasta Frittata 15 minutes

INGREDIENTS 4 eggs 1/3 cup milk 1/2 tsp salt 1/2 tsp onion powder 1/2 tsp Italian seasoning

1/8 tsp pepper 1 tsp margarine 2 cups cooked macaroni 3/4 cup cheese, grated 1/2 cup ham, cubed

Yield: 4-6 servings 1 cup frozen peas 1/2 cup filling (ideas below)

COOKING INSTRUCTIONS In a small bowl combine eggs, milk, salt, onion powder, Italian seasoning and pepper; beat well. In a large frying pan, over medium heat, melt margarine. Add macaroni and pour egg mixture over top; add desired filling. Reduce heat to medium low, cover and cook 13-15 minutes or until center is almost set. Sprinkle with cheese; cover and cook about 2 more minutes until eggs are done and cheese is melted.

Filling Ideas: Meats: Cooked and chopped chicken, turkey, beef, pork, sausage, ham or bacon.

Vegetables: Cooked and chopped onion, green pepper, mushrooms or tomato.

Cheeses: Grated Cheddar, Swiss or Mozzarella.

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Quiche INGREDIENTS Pastry for single-pie crust* 1/2 cup cheese, grated 6 eggs 1 cup milk

30-40 minutes

Yield: 1/2 tsp salt 1/2 cup filling (refer to Pasta Frittata recipe on page 70)

4-6 servings

* Refer to page 101 for Homemade Pie Crust recipe.

COOKING INSTRUCTIONS Line pie pan with pastry; trim and flute edge. Sprinkle cheese and filling into pie shell. In a small bowl, beat remaining ingredients together until well blended. Pour over cheese and filling. Bake at 375ºF for 30-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Refer to Pasta Frittata (p. 70) for Filling Ideas.

Tater Tot Casserole INGREDIENTS 1 lb ground beef 1/2 cup onion, chopped 1 can (10 3/4 oz) cream of mushroom soup 1/4 tsp garlic powder

30 minutes Salt & pepper to taste 1 cup cheese, grated 2 cups frozen tater tots

Yield: 6-8 servings

COOKING INSTRUCTIONS Sauté ground beef and onion; drain fat. Mix in soup, garlic powder, salt and pepper. Pour into a lightly oiled 8x8-inch baking dish. Cover with cheese. Place tater tots on top; stand on edge.

Bake at 400ºF for 20-25 minutes or until tater tots are brown and crisp.

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Sweet & Sour Spare Ribs INGREDIENTS 2 lbs boneless pork ribs (country style) 1 tbsp oil 1/2 cup sugar 1/2 cup brown sugar

2 tbsp cornstarch 2/3 cup vinegar 1 can (15 1/4 oz) pineapple tidbits 4 tbsp soy sauce

30 minutes Yield: 6 servings

COOKING INSTRUCTIONS Cut ribs in half. Sauté in oil until lightly browned. Place in a lightly oiled 9X13-inch baking dish.

Bake uncovered at 350ºF for 30 minutes. While ribs are baking, combine sugar, brown sugar and cornstarch in a saucepan; mix well. Add vinegar, soy sauce and pineapple with juice. Simmer until mixture thickens; stir constantly. Pour sauce over ribs, cover and bake an additional 30 minutes.

Notes

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Main Dishes

Notes

MAIN DISHES

73

Soups & Salads White Chili

77

Broccoli Pasta Salad

91

Homemade Chili

79

Spaghetti Salad

91

Cucumber Salad

81

Southwestern Pasta Salad

92

Magical Fruit Salad

83

Fruited Spinach Pasta Salad

92

Old Fashioned Split Pea Soup

84

Summer Fruit Salad

93

Black Bean Soup

84

Salad Dressing

93

Hamburger Lentil Soup

85

Greek Salad

94

Pasta Fagioli Soup

85

Potato Salad

94

Cincinnati Chili

86

Egg Salad Filling

95

Beef & Barley Soup

86

Honey Bee Ambrosia

95

Chicken Noodle Soup

87

New England Clam Chowder

87

Manhattan Clam Chowder

88

Beef Broth

88

Chicken Broth

89

Broth from Cooked Meat & Bones

89

Pork with Red Chili

90

Egg Drop Soup

90

SOUPS & SALADS

75

Soups & Salads

White Chili INGREDIENTS

2 boneless, skinless chicken breasts

1 onion chopped

+

+

1 tbsp oil

1 large red or green pepper, diced

+

+

3 cloves garlic, minced

1 can (4 oz) chopped green chilies, drained

NOTES

1 can (14 oz) chicken broth

2-3 tsp chili powder

+

2 cups milk

+

+

1 tsp cumin

+

2 cans (15 oz) white beans drained & rinsed

1 tsp salt & 1/8 tsp pepper

24-30 tortilla chips, crushed

COOKING INSTRUCTIONS 1. Cut chicken breasts into bite size pieces. In a large saucepan, sauté chicken in oil 2-3 minutes until lightly browned.

2. Add garlic, onion and pepper; sauté 3-5 minutes until vegetables are tender.

3. Stir in green chilies, broth, milk and beans. Add seasonings and chips; mix well.

4. Cover and simmer 15‑20 minutes until sauce has thickened; stir occasionally.

Yield: 6-8 servings

15-20 minutes SOUPS & SALADS

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Homemade Chili INGREDIENTS

1 lb ground beef

2 cans (30 oz) chili beans, undrained

1 tbsp chili powder

1/2 tsp cumin

+

1 medium onion

+

+

1 can (12 oz) tomato juice

+

+

1/4 tsp garlic powder

+

1/2 tsp onion powder

+

3/4 tsp salt

+

1/4 tsp pepper

1 can (14 1/2 oz) tomatoes, crushed

3/4 cup ketchup

NOTES

COOKING INSTRUCTIONS 1. Sauté ground beef and onion in a large saucepan over medium heat until meat is browned and onion is tender; drain fat.

2. Add tomatoes, chili beans, tomato juice, catsup and seasonings; mix well.

3. Bring to a boil; cover and reduce heat to low.

4. Simmer for 20‑30 minutes; stir occasionally.

Yield: 6-8 servings

20-30 minutes SOUPS & SALADS

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Cucumber Salad INGREDIENTS

2 cucumbers

+

1 tsp salt

+

1/3 cup white vinegar or white rice vinegar

+

4 tsp sugar

2 slices ginger root, finely minced

NOTES

COOKING INSTRUCTIONS 1. Peel and cut cucumbers in half lengthwise; remove any large seeds.

2. Cut crosswise into very thin slices. In a medium bowl, combine vinegar, sugar, salt and ginger; mix well.

3. Add cucumber slices and marinate in refrigerator 1 hour or longer.

Yield: 6 servings

10 minutes SOUPS & SALADS

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Soups & Salads

Magical Fruit Salad INGREDIENTS

1 can (8 oz) pineapple tidbits, drained

1 1/2 cups milk

+

+

1/2 lb seedless grapes

+

2 bananas, sliced

1 pkg (3 oz) lemon, coconut or vanilla instant pudding mix

NOTES

COOKING INSTRUCTIONS 1. Place pineapple, grapes and bananas in a large bowl.

2. Pour milk over fruit.

3. Stir in instant pudding mix.

4. Let mixture stand 5 minutes to set.

Yield: 6 servings

10 minutes SOUPS & SALADS

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Old Fashioned Split Pea Soup INGREDIENTS 1 lb split peas 8 cups water 3 ham hocks 1 large onion, chopped 4 stalks celery, diced 1 potato, diced

1-2 hours 1 clove garlic, minced 2 tsp chicken bouillon granules 1/4 tsp pepper 1 bay leaf 1/2 cup milk

Yield: 6-8 servings

COOKING INSTRUCTIONS Quick soak split peas; drain. While split peas are soaking, combine water, ham hocks, onion, celery, potato, garlic, bouillon, pepper and bay leaf in a large saucepan. Cover and simmer 1 hour. Add soaked split peas and cook 1-2 hours until tender. Remove bay leaf and ham hocks. Cut meat off bones. Puree soup in blender and return to pan. Stir in meat and milk; simmer 10 minutes.

Black Bean Soup 2 1/2 hours

INGREDIENTS 1 lb black beans 6 slices bacon, cut into pieces 1 onion, chopped 3 stalks celery, diced 2 carrots, diced 2 cloves garlic, minced 1 bay leaf

1 tsp Italian seasoning 2 tbsp cumin 8 cups Chicken Broth* 1 ham hock Salt and pepper to taste Juice of 1 lime

Yield: 6-8 servings *Refer to page 89 for recipe.

COOKING INSTRUCTIONS Quick soak beans; drain. While beans are soaking, in a large saucepan, sautĂŠ bacon, onion, celery, carrots and garlic. Cook until bacon is done and vegetables are tender; drain fat. Add soaked beans, bay leaf, Italian seasoning, cumin, broth and ham hock. Cover and simmer about 2 1/2 hours until beans are tender. Remove bay leaf and ham hock; cut meat off bone. Add meat to beans.

Season with salt and pepper; add lime juice. To serve, top with a spoonful of sour cream.

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Soups & Salads

Hamburger Lentil Soup INGREDIENTS 1 lb ground beef 4 cups water 1 cup lentils 1 cup carrots, diced 1 cup cabbage, diced 1 cup celery, diced

1 1/2 hours

1/2 cup onion, chopped 1 bay leaf 1 tsp salt 1/4 tsp pepper 4 cups V-8® juice or tomato juice

Yield: 4-6 servings

COOKING INSTRUCTIONS In a large saucepan, sauté ground beef; drain fat. Add water, lentils, carrots, cabbage, celery, onion, bay leaf, salt and pepper. Cover and simmer about 1 1/2 hours until lentils are tender. Remove bay leaf. Add V-8® juice; simmer 8-10 minutes.

Pasta Fagioli Soup INGREDIENTS 1/2 lb lean sausage 1 onion, chopped 6 cups Beef Broth* 1 can (8 oz) tomato sauce 1 can (15 oz) kidney beans 1 can (14 1/2 oz) tomatoes, crushed 1 cup zucchini, sliced 1 cup carrots, sliced

30 minutes 1 cup celery, sliced 1 tsp Italian seasoning 1/4 tsp garlic powder 1 bay leaf 2 tbsp parsley flakes 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups pasta

Yield: 8-10 servings *Refer to page 88 for recipe.

COOKING INSTRUCTIONS In a large saucepan, sauté sausage and onion; drain fat. Add beef broth, tomato sauce, drained kidney beans, tomatoes, vegetables, Italian seasoning, garlic powder, bay leaf, parsley, salt and pepper. Cover and simmer 30 minutes. Add pasta; cook until pasta is done. Remove bay leaf.

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Cincinnati Chili INGREDIENTS 1 1/2 lbs ground beef 1 small onion, chopped 3 cans (8 oz) tomato sauce 1 can (14 1/2 oz) tomatoes 3/4 tsp cinnamon 1/2 tsp allspice

1-2 hours 1 tsp salt 1/2 tsp pepper 1 1/2 tbsp chili powder 1 tbsp vinegar 1 clove garlic 3 bay leaves

Yield: 6-8 servings

COOKING INSTRUCTIONS Brown ground beef and onion in a large saucepan; drain fat. Add tomato sauce, tomatoes and seasonings. Cover and simmer 1-2 hours; stir occasionally. Remove garlic and bay leaves before serving. To serve: 3-way: Spaghetti topped with chili and grated cheese. 4-way: chopped same as 3-way but add onion and grated cheese. 5-way: Same as 4-way but add kidney beans to chili. Coney: A weiner served on a bun with mustard, topped with chili, chopped onion and grated cheese.

Beef & Barley Soup 2 hours

INGREDIENTS 1 lb stew meat, cut in 1-inch pieces 6 cups Beef Broth* 2 cups tomato juice 1 cup onion, chopped 1 bay leaf

2 tsp salt 1/4 tsp chili powder 1/3 cup quick pearl barley 2 cups celery, sliced 2 cups carrots, sliced

Yield: 6-8 servings *Refer to page 88 for recipe.

COOKING INSTRUCTIONS In a large saucepan, sautĂŠ meat in a small amount of oil; drain fat. Add beef broth, tomato juice, onion, bay leaf, chili powder and salt. Cover and simmer 2 hours. Add barley and vegetables the last 30 minutes. Remove bay leaf before serving.

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Soups & Salads

Chicken Noodle Soup INGREDIENTS 6 cups Chicken Broth* 3 carrots, sliced 2 stalks celery, sliced 1/2 cup onion, chopped 1/8 tsp Italian seasoning

15 minutes

1 tbsp parsley flakes 1/2 tsp salt 1/8 tsp pepper 2 cups cooked chicken, diced 1 cup noodles

Yield: 6-8 servings *Refer to page 89 for recipe.

COOKING INSTRUCTIONS In a large saucepan, combine chicken broth, carrots, celery, onion, Italian seasoning, parsley, salt and pepper. Cover and simmer 15 minutes. Add chicken and noodles; cook until noodles are done.

New England Clam Chowder INGREDIENTS 1 onion, diced 2 stalks celery, diced 2 tbsp margarine 1/4 cup flour 3 1/2 cups milk 2 cans (6 oz) minced clams, drained (reserve juice)

30 minutes 3 potatoes, boiled and diced 6 slices bacon, cooked and crumbled Salt and pepper

Yield: 4-6 servings

COOKING INSTRUCTIONS SautĂŠ onion and celery in small amount of oil until transparent; set aside. In a large saucepan, melt margarine and add flour; stir until smooth. Add milk and clam juice. Cook until mixture thickens; stir constantly. Add celery and onion, potatoes, clams and bacon. Season with salt and pepper to taste.

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Soups & Salads

Manhattan Clam Chowder INGREDIENTS 1 qt water 1 cup carrots, diced 1 cup celery, diced 1 cup onion, chopped 2 cups potatoes, diced 1 can (14 1/2 oz) tomatoes, crushed 2 tbsp brown sugar

20-25 minutes

2 tsp salt Yield: 1/4 tsp pepper 1 tbsp flour 1/2 cup water 2 cans (6 oz) minced clams 3 slices bacon, cooked and crumbled

4-6 servings

COOKING INSTRUCTIONS In a large saucepan, combine 1 quart water, vegetables, tomatoes, brown sugar, salt and pepper; simmer for 20-25 minutes or until vegetables are tender. In a small bowl, mix flour with 1/2 cup water until well blended. Stir into chowder and bring to a boil. Cook until mixture thickens; stir constantly. Add clams with juice and bacon.

Beef Broth 3 hours

INGREDIENTS 6 lbs beef soup bones 3 qts cold water 1 carrot 1 onion 2 stalks celery with leaves

1/4 tsp Italian seasoning 1 tbsp parsley flakes 1 bay leaf 2 tsp salt 1/2 tsp pepper

Yield: 2 1/2 quarts

COOKING INSTRUCTIONS In a large saucepan, combine all ingredients. Gradually bring to a boil; skim off foam. Cover and simmer 3 hours. Remove bones and strain broth. Cool in refrigerator; remove fat. Store in refrigerator for 3-4 days or freeze for later use.

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Soups & Salads

Chicken Broth INGREDIENTS 1 lb chicken, cut into pieces 2 qts cold water 1 carrot 1 onion

2 hours 2 stalks celery with leaves 1 bay leaf 2 tsp salt 1/4 tsp pepper

Yield: 1 1/2 quarts

COOKING INSTRUCTIONS In a large saucepan, combine all ingredients. Gradually bring to a boil; skim off foam. Cover and simmer 2 hours. Remove chicken and strain broth. Cool in refrigerator; remove fat. Store in refrigerator for 3-4 days or freeze for later use.

Broth from Cooked Meat & Bones INGREDIENTS Bones and meat pieces from cooked beef, poultry or ham 1 carrot

2 hours 1 onion 2 stalks celery with leaves Leftover broth or gravy

Yield: Varies on size of meat and bones

COOKING INSTRUCTIONS In a large saucepan, combine all ingredients. Add enough water to cover bones. Gradually bring to a boil. Cover and simmer 2 hours. Remove bones and meat; strain broth. Cool in refrigerator; remove fat. Store in refrigerator for 3-4 days or freeze for later use.

Cooked meat: Use in soups, casseroles, salads or sandwiches. May be frozen for later use.

To remove fat: When broth is cool, run a knife around edge and carefully lift fat. To remove fat before broth has cooled, take off as much as possible with a spoon. Remove remainder by passing paper towels over surface.

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Soups & Salads

Pork with Red Chili INGREDIENTS 3 lbs lean boneless pork 2 tbsp oil 2 onions, chopped 2 cloves garlic, minced 5-6 tsp chili powder 1 tsp cumin 1 1/2 tsp Italian seasoning

1/4 cup water 1 tsp sugar 1 1/2 tsp salt 2 cans (8 oz) tomato sauce 1/2 cup whipping cream

60 minutes Yield: 8 servings

Additional Ingredients: 8 flour tortillas + 1 avocado,

sliced + 1 tomato, chopped + Sour cream + Lime wedges

COOKING INSTRUCTIONS Cut meat into 1-inch cubes. In a large skillet, sauté meat in oil until lightly browned. Add onion, garlic, chili powder, cumin and Italian seasoning. Cook until onion is tender; drain fat. Stir in water, sugar, salt and tomato sauce; mix well. Cover and simmer about 1 hour until meat is tender. Stir in cream. To serve, fill warm tortillas with meat, avocado, tomato and sour cream. Top with a squirt of lime juice.

Egg Drop Soup INGREDIENTS 2 cans (14 oz) chicken broth Dash of pepper 1 green onion with top, sliced 2 eggs, slightly beaten

15 minutes Yield: 6 servings

COOKING INSTRUCTIONS Heat broth, salt and pepper to a rolling boil in a medium saucepan over high heat. (If broth is not heated to a rolling boil, egg will not form threads.) Stir green onion into eggs. Pour egg mixture slowly into broth, stir constantly with a fork until egg forms threads.

90

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Soups & Salads

Broccoli Pasta Salad INGREDIENTS

1-2 hours

1 head broccoli 1/2 cup red onion, chopped 1 pkg (12 oz) colored rotini noodles 1/2 cup mushrooms, sliced 1 green pepper, chopped 1/2 cup black olives 2 medium tomatoes, chopped

Yield: 10-12 servings

COOKING INSTRUCTIONS Cut broccoli into flowerets and put in a colander. Cook noodles according to package directions. Pour noodles and boiling water over broccoli (this blanches broccoli and makes it bright green). Drain and rinse with cold water. Place broccoli and noodles in a large bowl; add remaining ingredients. Toss with dressing and marinate in refrigerator 1-2 hours.

Dressing: 1/4 cup white vinegar 2 tbsp oil 1/4 cup water 1/4 cup sugar

1/8 tsp prepared mustard 1/8 tsp dry mustard 1/8 tsp salt 1/8 tsp pepper

Dash of paprika, garlic powder and celery salt

Mix all ingredients until well blended.

Spaghetti Salad 6-8 hours

INGREDIENTS 1 pkg (12 oz) spaghetti 1 cup celery, chopped 1 cucumber, chopped 1 medium red onion, chopped

1/2 pkg (3 1/2 oz) pepperoni, sliced 5 tbsp Salad Supreme 1 large tomato, sliced

Yield: 10-12 servings

COOKING INSTRUCTIONS Break spaghetti into thirds and cook according to package directions. Drain and rinse with cold water.

Add celery, cucumber, onion, pepperoni and Salad Supreme; toss with dressing. Cover and marinate in refrigerator 6-8 hours. Toss occasionally to coat ingredients with dressing. Just before serving arrange tomato slices on top.

Dressing: 1/2 cup wine vinegar 1/2 cup oil 1/2 tsp garlic powder 1/2 tsp onion powder

1 tsp Italian seasoning 1 tsp sugar 1/2 tsp salt 1/2 tsp pepper

Mix all ingredients until well blended.

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Soups & Salads

Southwestern Pasta Salad INGREDIENTS

6-8 hours

1 pkg (8 oz) salad or elbow macaroni 2 tbsp vegetable oil 1/2 tsp cumin Salt and pepper to taste

Yield: 8-10 servings

1 can (15 oz) black beans, drained 1 can (11 oz) corn, drained 1 red pepper, cut into strips 3/4 cup green onions, sliced 1/4 cup black olives, sliced

COOKING INSTRUCTIONS Cook pasta according to package directions. Drain and rinse with cold water. Toss with oil and sprinkle with cumin. Season with salt and pepper. Layer pasta, beans, corn, red pepper, green onions and olives in a 3-quart dish. Spread dressing over top of pasta mixture. Cover and marinate in refrigerator 6-8 hours.

Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 1/3 cup salsa Mix all ingredients until well blended.

Fruited Spinach Pasta Salad INGREDIENTS

20 minutes

1 pkg (16 oz) egg noodles 3 cups fresh spinach, chopped 2 cups peaches, sliced

2 cups strawberries, sliced 6 slices bacon, cooked and crumbled

Yield: 10-12 servings

COOKING INSTRUCTIONS Combine pasta and spinach in a large bowl. Toss with Dressing (refer to recipe below). Add remaining ingredients; toss again.

Dressing: 3 tbsp white vinegar 3 tbsp vegetable oil 1/4 cup orange juice 2 tsp poppy seeds

1/3 cup sugar 1/2 tsp salt 1/2 tsp dry mustard

Mix all ingredients until well blended.

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Soups & Salads

Summer Fruit Salad INGREDIENTS 1 can (8 oz) pineapple tidbits 1 cup strawberries, halved 1 cup green grapes 1 medium peach, sliced

10 minutes 1 apple, chopped with peel 1 banana, sliced 1 cup vanilla yogurt

Yield: 4-6 servings

COOKING INSTRUCTIONS Drain pineapple. In a medium bowl, combine all fruits. Fold in yogurt. Chill or serve immediately.

Variations: Use 1 cup sweetened whipped cream, 1 cup whipped topping or 1 cup fruit flavored yogurt.

Salad Dressing INGREDIENTS 2/3 cup vegetable or olive oil 1/3 cup vinegar 1/2 tsp onion powder 1/4 tsp garlic powder

10 minutes 1 tsp Italian seasoning 1 tsp salt 1/4 tsp pepper

COOKING INSTRUCTIONS Mix all ingredients until well blended.

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Soups & Salads

Greek Salad INGREDIENTS 1/2 head lettuce, chopped 1 cucumber, scored and sliced 1 onion, diced 1 tomato, cut into wedges

10 minutes 1/2 green pepper, cut into rings Feta cheese, grated (optional) Greek olives (optional)

Yield: 4-6 servings

COOKING INSTRUCTIONS Combine lettuce, cucumber, onion and tomato. To serve, toss with a generous amount of dressing.

Top with pepper rings and garnish with cheese and olives.

Dressing: 2/3 cup vegetable or olive oil 1/3 cup vinegar 1/2 tsp onion powder 1/4 tsp garlic powder

1 tsp Italian seasoning 1 tsp salt 1/4 tsp pepper

Mix all ingredients until well blended.

Potato Salad INGREDIENTS 4 large potatoes 1/2 cup onion, diced 1/3 cup vinegar 1/2 cup vegetable or olive oil

30-35 minutes 1 tsp Italian seasoning 1 tsp parsley flakes 1 tsp salt 1/4 tsp pepper

Yield: 6-8 servings

COOKING INSTRUCTIONS Cook potatoes in boiling water until tender; drain and peel. Cut into small pieces. Place in a large bowl, add remaining ingredients and mix well.

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Soups & Salads

Egg Salad Filling INGREDIENTS 6 hard-cooked eggs 1/2 cup celery, chopped 1 tbsp sweet pickle relish 1/3 cup mayonnaise or salad dressing

10 minutes 1/2 tsp mustard 1/4 tsp salt Dash onion powder Dash pepper

Yield: 4-6 sandwiches

COOKING INSTRUCTIONS Chop eggs; mix all ingredients together. Use in sandwiches or as a filling in a stuffed tomato.

Honey Bee Ambrosia 15-20 minutes

INGREDIENTS Combine in a medium bowl and gently mix:

Combine in a small saucepan and blend:

2 oranges, peeled and cut into pieces 1 banana, peeled and sliced 1 cup strawberries, halved (or any fruit in season)

2 tsp cornstarch 1/2 cup orange juice 1/4 cup honey 2 tbsp lemon juice

Yield: 4 servings

COOKING INSTRUCTIONS Bring sauce to a boil stirring constantly until mixture thickens, cool and pour over fruit. Sprinkle 1/3 cup flaked coconut over top, if desired.

SOUPS & SALADS

95

Soups & Salads

Notes

96

SOUPS & SALADS

Soups & Salads

Notes

SOUPS & SALADS

97

Breads & Desserts Homemade Pie Crust

101

Whole Wheat Cinnamon Rolls 127

Lemon Meringue Pie

103

50/50 Muffins

128

The Perfect Meringue

105

Indian Fry Bread

128

Pumpkin Pie

107

Cheerio Nuggets

129

Vanilla Cream Pie

109

Skillet Balls

129

Applesauce Cookies

111

Sugar & Spice Mix

130

Chocolate Chip Cookies

113

Stirred Rice Custard

130

Cinnamon Sticks

115

Pineapple Upside Down Cake

131

Cocoa Drop Cookies

117

Raisin Pull-A-Parts

131

Oatmeal Cookies

119

Greek Spice Cake

132

Peanut Butter Cookies

121

Moist Cocoa-Lentil Cake

132

French Bread

122

133

Pita Bread

122

Whole Wheat Chocolate Chip Cookies

Bread Sticks

123

Orange Julius

133

White Bread

123

Hawaiian Lemonade

134

English Muffin Bread

124

Cranberry Sparkle

134

Pumpkin Bread

124

Juicy Pops

135

Applesauce Bread

125

Yogurt Pops

135

Banana Bread

125

Tropical Cooler

136

Zucchini Bread

126

Peach Splash

136

Southern Cornbread

126

Pyramid Punch

137

Easy Whole Wheat Bread

127 BREADS & DESSERTS

99

Breads & Desserts

Homemade Pie Crust INGREDIENTS

1 cup shortening

+

2 1/2 cups flour

+

1 tsp salt

1/3 cup cold water

+

1 egg, beaten

+

2 tsp vinegar

COOKING INSTRUCTIONS NOTES 1. Cut shortening into flour and salt until mixture resembles course cornmeal (use a pastry blender, fork or 2 knives).

2. Combine cold water, egg and vinegar. Add egg mixture to flour mixture; mix lightly to form a ball of dough that holds together.

3. Divide dough in half and shape into flat circles. Lightly flour rolling surface and rolling pin. Roll dough from center out to form a circle 10 inches in diameter. Dough should be 1/8 inch thick or less. Loosen pastry from board and fold in half. Lay dough across center of pie pan and unfold. Ease dough into pan to eliminate air pockets between dough and pan. Trim off excess dough and flute edge.

4. Filled pie directions: Pour filling into uncooked pie shell.

Roll out top crust. Loosen from board and fold in half. To allow steam to escape, prick with a fork in several places and slash several times with a knife along fold. Moisten edge of bottom crust with a small amount of water. Place folded top crust over one side of filled pie and unfold. Trim off excess dough and press edges together to seal; flute edge. Some filled pies are single crust and only require edge to be trimmed and fluted. Refer to recipe for baking time and temperature.

Unfilled pie directions: Place dough in pie pan; prick generously with a fork. Trim off excess dough and flute edge.

5. Bake at 375ยบF for 8-10 minutes.

Note: Bake pies in a preheated oven on lowest rack.

Yield: 1 double crust pie or 2 single crust pies

10-15 minutes BREADS & DESSERTS

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Breads & Desserts

Lemon Meringue Pie INGREDIENTS

1 1/2 cups sugar

+

3 tbsp cornstarch

+

3 tbsp flour

Dash of salt

+

1 1/2 cups water

+

3 eggs

NOTES

1/4 cup lemon juice

+

1/2 tsp lemon peel, grated

+

2 tbsp margarine

COOKING INSTRUCTIONS 1. In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water.

2. Cook over medium high heat until mixture thickens and is clear. Remove from heat.

3. Separate eggs; save egg whites for meringue. Beat egg yolks. Mix egg yolks with 1 cup of hot mixture; add to mixture in saucepan.

4. Bring to a boil and cook 2 more minutes; stir constantly. Remove from heat and mix in lemon juice, grated peel and margarine.

5. Pour filling into pie shell. Top with meringue (see page 105 for recipe).

Yield: 1 pie

20 minutes BREADS & DESSERTS

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Breads & Desserts

The Perfect Meringue INGREDIENTS

1 tbsp cornstarch

+

1 tbsp cold water

3 egg whites

+

6 tbsp sugar

+

1/2 cup cold water

COOKING INSTRUCTIONS

NOTES

1. In a small saucepan, dissolve cornstarch in 1 tablespoon cold water.

2. Add 1/2 cup cold water and cook over medium heat until mixture thickens and is clear. Cool thoroughly.

3. Beat egg whites until foamy and add sugar. Beat until stiff. Blend cooled cornstarch mixture into beaten egg whites. Spread over filled pie.

4. Bake at 350ยบF for 12-15 minutes or until golden brown.

Yield: Topping for 1 pie

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Breads & Desserts

Pumpkin Pie INGREDIENTS

1 can (15 oz) pumpkin

+

3/4 cup sugar

+

2 eggs, slightly beaten

1 can (12 oz) evaporated milk

+

1 tsp cinnamon

+

1/2 tsp ginger

NOTES 1/4 tsp nutmeg

+

1/2 tsp salt

COOKING INSTRUCTIONS 1. Line pie pans with pastry; trim and flute edges.

Combine pumpkin, sugar, eggs, evaporated milk and seasonings.

2. Mix well and pour into pie shells.

3. Bake at 425ยบF for 15 minutes. Reduce oven temperature to 350ยบF and bake for 30-40 minutes or until knife inserted near center comes out clean.

Note: Pastry makes 2 single crust pies.

Yield: 2 pies

55-60 minutes BREADS & DESSERTS

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Breads & Desserts

Vanilla Cream Pie INGREDIENTS

1 cup sugar

+

4 egg yolks, well beaten

+

1/2 cup flour or 1/4 cup cornstarch

3 tbsp margarine

+

1/4 tsp salt

+

1 1/2 tsp vanilla

NOTES

1 baked 9-inch pie shell

COOKING INSTRUCTIONS 1. In a medium saucepan, combine sugar, flour and salt.

Gradually stir in milk. Cook over medium heat until mixture thickens. Mix egg yolks with 1 cup of hot mixture; add to mixture in saucepan.

2. Bring to a boil and cook 2 more minutes; stir constantly. Remove from heat and mix in vanilla and margarine. Pour filling into pie shell. Cool in refrigerator. Top with whipped cream. Yield: 1 pie.

Variations: Banana Cream Pie: Slice 2 bananas into bottom of pie shells and top with hot filling. Cool in refrigerator. Top with whipped cream. Yield: 2 pies.

Coconut Cream Pie: Add 1 cup flaked coconut to hot filling and pour into pie shells. Cool in refrigerator. Top with whipped cream. Yield: 2 pies.

Yield: 1-2 pies

20 minutes BREADS & DESSERTS

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Breads & Desserts

Applesauce Cookies INGREDIENTS

1/2 cup shortening

+

1 cup brown sugar

+

1 cup applesauce

+

1/2 tsp baking soda

+

1 egg

2 1/4 cups flour

NOTES 1 tsp baking powder

1/2 tsp nutmeg

+ +

1 tsp salt

1 cup raisins or chocolate chips

+ +

1/2 tsp cinnamon

1/2 cup nuts, chopped

COOKING INSTRUCTIONS 1. Cream shortening, brown sugar and egg.

Combine applesauce and baking soda; add to creamed mixture.

2. Stir in flour, baking powder, salt, cinnamon and nutmeg. Mix in raisins or chocolate chips and nuts.

3. Drop by rounded teaspoonful on a lightly greased cookie sheet. Bake at 375ยบF for 10-15 minutes.

4. Remove from pan; cool on a wire rack. Frost when cool.

Yield: 3 dozen cookies

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Breads & Desserts

Chocolate Chip Cookies INGREDIENTS

2/3 cup shortening

+

1 cup brown sugar

+

2/3 cup margarine, softened

2 eggs

+

1 cup sugar

+

2 tsp vanilla

NOTES 3 cups flour

1 cup nuts, chopped

+ +

1 tsp baking soda

+

1 tsp salt

1 pkg (11 1/2 oz) chocolate chips

COOKING INSTRUCTIONS 1. Cream shortening, margarine, sugars, eggs and vanilla. Stir in remaining ingredients.

2. Drop by rounded teaspoonful on a lightly greased cookie sheet.

3. Bake at 375ยบF for 8-10 minutes.

4. Remove from pan; cool on a wire rack.

Yield: 4 dozen cookies

55-60 minutes BREADS & DESSERTS

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Breads & Desserts

Cinnamon Sticks INGREDIENTS

1 cup margarine, softened

+

1 cup sugar

+

2 eggs, separated

2 cups flour

+

1/2 tsp cinnamon

+

1 tbsp water

NOTES 1/2 cup nuts, chopped

COOKING INSTRUCTIONS 1. Cream margarine, sugar and egg yolks. Stir in flour and cinnamon. Press into a lightly greased 11x15inch jelly roll pan.

2. Beat egg whites and water until foamy; brush mixture over top of dough. Sprinkle with nuts.

3. Bake at 350ยบF for 20 minutes or until light golden brown. Immediately cut into 1x3-inch strips.

4. Remove from pan; cool on a wire rack.

Yield: 4 dozen strips

20 minutes BREADS & DESSERTS

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Breads & Desserts

Cocoa Drop Cookies INGREDIENTS

1 cup margarine

+

2 cups sugar

+

2 eggs

2 tsp vanilla

+

4 cups flour

+

1/2 tsp salt

3 tsp baking powder

+

1/4 cup cocoa

+

1 cup milk

NOTES

1 cup nuts, chopped

COOKING INSTRUCTIONS 1. Cream margarine, sugar, eggs and vanilla. Combine flour, salt, baking powder and cocoa.

2. Add flour mixture alternately with milk to egg mixture; mix well. Stir in nuts.

3. Drop by rounded teaspoonful on a lightly greased cookie sheet.

4. Bake at 375ยบF for 10-12 minutes. Remove from pan; cool on a wire rack. Frost when cool.

Yield: 4 dozen cookies

10-12 minutes BREADS & DESSERTS

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Breads & Desserts

Oatmeal Cookies INGREDIENTS

3/4 cup shortening

+

1/3 cup sugar

+

1 cup brown sugar

1 egg

+

1/4 cup water

+

1 tsp vanilla

+

1/2 tsp baking soda

+

1 tsp salt

+

1/2 tsp cloves

+

1 cup flour

1 tsp cinnamon

1 cup raisins

+

NOTES

3 cups quickcooking oats

1 cup nuts, chopped

COOKING INSTRUCTIONS 1. Cream shortening, sugars, egg, water and vanilla.

Stir in remaining ingredients.

2. Drop by rounded teaspoonful on a lightly greased cookie sheet.

3. Bake at 350ยบF for 12-15 minutes. Remove from pan; cool on a wire rack.

Yield: 4 dozen cookies

12-15 minutes BREADS & DESSERTS

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Breads & Desserts

Peanut Butter Cookies INGREDIENTS

1/2 cup margarine

+

1/2 cup brown sugar

+

1/2 cup peanut butter

1 egg

+

1/2 cup sugar

+

3/4 tsp vanilla

NOTES 1 1/4 cups flour

+

3/4 tsp baking soda

+

3/4 tsp salt

COOKING INSTRUCTIONS 1. Cream margarine, peanut butter, sugar, brown sugar, egg and vanilla. Stir in remaining ingredients. Form into 1-inch balls.

2. Place on a lightly greased cookie sheet and flatten with a fork.

3. Bake at 375ยบF for 8-10 minutes. Remove from pan; cool on a wire rack.

Yield: 3 dozen cookies

8-10 minutes BREADS & DESSERTS

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Breads & Desserts

French Bread INGREDIENTS 1/2 cup warm water 2 pkgs yeast 2 cups hot water 3 tbsp sugar

1 tbsp salt 1/3 cup oil 6 cups flour

25-35 minutes Yield: 2 loaves

COOKING INSTRUCTIONS Combine warm water and yeast; let stand 10 minutes. In a large bowl, blend hot water, sugar, salt and oil; let cool. Add yeast mixture and 3 cups flour; beat until smooth. Add enough remaining flour to make a soft dough that can be mixed with a spoon. Leave spoon in batter and allow dough to rest 10 minutes. Stir down and let dough rest again; repeat process every 10 minutes for 1 hour.

Turn dough out on a lightly floured surface. Divide dough in half; flatten into rectangles and roll up jelly-roll style. Place on lightly greased baking sheets. Brush tops with egg wash (recipe below).

With a sharp knife, slash tops diagonally 4-5 times. Let rise until double (30-60 minutes). Repeat egg wash. Sprinkle with sesame or poppy seeds. Bake at 400ยบF for 25-35 minutes or until light brown.

Remove from pans; cool on wire racks.

Pita Bread INGREDIENTS 4-5 cups flour 1 pkg yeast 1 1/2 tsp sugar 1 tsp salt

30-60 minutes 1 3/4 cups warm water 2 tbsp oil cornmeal

Yield: 10-12 servings

COOKING INSTRUCTIONS In a large bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Add warm water and oil; beat until smooth. Add enough remaining flour to make a firm dough. Turn dough out on a lightly floured surface. Knead 10 minutes. Place dough in a lightly oiled bowl, turning to coat top. Cover and let rise until double (30-60 minutes).

Divide dough into 12 equal parts and shape into smooth balls. Place on a lightly floured surface; cover and let rise until double (20-30 minutes). Roll each ball into a circle 1/4-inch thick and 5 inches in diameter. Place on ungreased baking sheets sprinkled with cornmeal. Bake at 475ยบF for 5-6 minutes or until puffed and light brown. Remove from pans; cool on wire racks.

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Breads & Desserts

Bread Sticks INGREDIENTS 1 1/2 cups warm water 1 tbsp yeast 2 tbsp sugar

20-25 minutes 1/2 tsp salt 4 cups flour

Yield: 40 bread sticks

COOKING INSTRUCTIONS In a large bowl, combine warm water, yeast and sugar; let stand 10 minutes. Add salt and 3 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn dough out on a lightly floured surface. Knead 3 minutes. Cover and allow dough to rest 10 minutes. Coat a baking sheet with margarine. Place dough in middle of pan and press outward to edge of pan.

Spread topping over dough. With a dull knife, score dough down middle and across. Let rise until almost double (15-20 minutes). Bake at 350ยบF for 20-25 minutes. Cool in pan.

White Bread INGREDIENTS 1/3 cup warm water 1 pkg yeast 1 tsp sugar 1 1/2 cups milk 1/2 cup water

40-45 minutes 1 tbsp oil 4 tsp sugar 2 tsp salt 5 cups flour

Yield: 2 loaves

COOKING INSTRUCTIONS Combine warm water, yeast and 1 tsp sugar; let stand 10 minutes. In a large bowl, combine milk, 1/2 cup water, oil, 4 tsp sugar, salt, yeast mixture and 3 cups flour; beat until smooth. Add enough remaining flour to make a soft dough.

(Dough will no longer be sticky and will begin to clean sides of bowl.) Turn dough out on a lightly floured surface.

Knead 10 minutes. (To knead, fold dough over toward you. Press it with heel of hand. Turn dough slightly, fold and press again. Repeat process until dough becomes smooth, elastic and satiny. Small air blisters will develop just under surface. When kneading, work in additional flour as needed to handle but keep dough as soft as possible.) Place dough in a lightly oiled bowl, turning to coat top. Cover and let rise 30 minutes.

Turn dough out on a lightly floured surface. Divide dough in half; shape into loaves. (To shape loaf, flatten dough into a rectangle. Roll up jelly-roll style. Press seam and ends together to seal.) Place seam side down in lightly greased loaf pans. Cover and let rise 30 minutes. Bake at 400ยบF for 35-45 minutes or until light brown. (Bread is done if it sounds hollow when tapped on bottom of loaf.) Remove from pans; cool on wire racks. Brush tops with melted margarine.

BREADS & DESSERTS

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Breads & Desserts

English Muffin Bread INGREDIENTS 1 cup warm water 2 pkgs yeast 4 tbsp margarine, melted 4 tbsp honey

20-25 minutes 2 tsp salt 3 cups flour cornmeal

Yield: 1 loaf

COOKING INSTRUCTIONS In a large bowl, combine warm water and yeast. Add margarine, honey and salt; mix well. Stir in 2 3/4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn dough out on a lightly floured surface. Knead 5 minutes. Shape dough into a loaf. Sprinkle lightly with water and roll loaf in cornmeal. Place in a lightly greased loaf pan. Cover and let rise until double (1-1 1/2 hours). Bake at 400ºF for 20-25 minutes or until light brown. Remove from pan; cool on a wire rack. Note: Slice and toast for a healthy snack or tasty breakfast addition.

Pumpkin Bread 60-75 minutes

INGREDIENTS 1 cup pumpkin puree 1 1/2 cups sugar 1/2 cup oil 1/3 cup water 2 eggs 1 3/4 cups flour

1 tsp baking soda 3/4 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger

Yield: 1 loaf

COOKING INSTRUCTIONS Combine pumpkin, sugar, oil, water and eggs; beat 1 minute at medium speed. Add remaining ingredients and beat an additional minute. Pour into a large greased and lightly floured loaf pan.

Bake at 350°F for 60-75 minutes or until a toothpick inserted into center comes out clean. Let stand 10 minutes. Remove from pan; cool on a wire rack.

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Breads & Desserts

Applesauce Bread INGREDIENTS 1 1/2 cups flour 1/2 cup oats 1/2 tsp salt 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp baking powder

60 minutes 1/2 cup oil 2 cups applesauce 2 eggs 1 cup sugar 1/2 tsp vanilla

Yield: 1 loaf

COOKING INSTRUCTIONS Combine flour, oats, salt, soda, cinnamon and baking powder; set aside. Mix oil, applesauce, eggs, sugar, vanilla and nuts. Blend in flour mixture. Pour into a large greased and floured loaf pan.

Bake at 350째F for 1 hour or until a toothpick inserted into center comes out clean. Let stand 10 minutes. Remove from pan; cool on a wire rack.

Banana Bread INGREDIENTS 4 eggs 2 cups sugar 1 cup shortening 5 ripe bananas, mashed

60-70 minutes 4 cups flour 2 tsp baking soda 1 tsp salt 1 cup nuts, chopped

Yield: 2 loaves

COOKING INSTRUCTIONS Beat eggs, sugar and shortening. Add bananas and mix well. Combine dry ingredients and add to banana mixture. Stir in nuts. Pour into two greased and lightly floured loaf pans. Bake at 350째F for 60-70 minutes or until a toothpick inserted into center comes out clean. Let stand 10 minutes.

Remove from pans; cool on wire racks.

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Breads & Desserts

Zucchini Bread INGREDIENTS 3 eggs 1 cup brown sugar 1 cup sugar 1 cup oil 2 cups zucchini, grated 3 cups flour 1 tsp baking soda

1 tsp baking powder 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp vanilla 1/2 cup nuts, chopped 1/4 cup raisins

60 minutes Yield: 2 loaves

COOKING INSTRUCTIONS Beat eggs, brown sugar, sugar and oil. Combine dry ingredients and add to egg mixture alternately with zucchini. Stir in vanilla, nuts and raisins. Pour into two greased and lightly floured loaf pans.

Bake at 350째F for 1 hour or until a toothpick inserted into center comes out clean. Let stand 10 minutes. Remove from pans; cool on wire racks.

Southern Cornbread 20-25 minutes

INGREDIENTS 1 cup flour 1/4 cup sugar 1 tbsp baking powder 1 tsp salt

1 cup buttermilk 1/2 cup oil 1 egg, beaten

Yield: 9 pieces

COOKING INSTRUCTIONS Combine dry ingredients. Add buttermilk, oil and egg; stir just until blended. Pour into a greased 8x8-inch pan. Bake at 400째F for 20-25 minutes. Remove from pan; cool on a wire rack.

Substitution: Make your own buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk. Stir and let mixture stand 5 minutes.

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Breads & Desserts

Easy Whole Wheat Bread INGREDIENTS 1 1/2 cups warm water 2 pkgs yeast 1 tbsp sugar 3-4 cups whole wheat flour

30-40 minutes Yield: 1 loaf

1 tsp salt 1/4 cup honey 1 tbsp oil

COOKING INSTRUCTIONS Combine warm water, yeast and sugar; let stand until bubbles begin to form (about 10 minutes). In a large bowl, combine yeast mixture, 3 cups whole wheat flour, salt, honey and oil. Blend well by hand with a spoon or use an electric mixer with dough hooks. Gradually add about 1 more cup of whole wheat flour, 1/3 cup at a time, until dough is soft but not too sticky. (Be careful not to add too much flour.) With mixer on low speed, beat for 10 minutes or turn dough out onto a floured surface and knead by hand for 10 minutes. Place dough in a lightly oiled bowl turning to coat top. Cover and let rise 30 minutes.

Punch dough down and shape into a loaf. Put in a lightly greased loaf pan. Cover and let rise 20 to 30 minutes until dough is 1 inch above loaf pan. Place in a cold oven; turn temperature to 350°F and bake for 30 to 40 minutes or until golden brown. Remove from pan; cool on a wire rack.

Whole Wheat Cinnamon Rolls INGREDIENTS

20 minutes

Filling:

Glaze

2 tbsp margarine, softened 1/3 cup sugar 1 1/2 tbsp cinnamon 1/2 cup raisins (optional)

2 cups powdered sugar 1/4 cup hot water 1/2 tsp vanilla

Yield: 18 rolls

COOKING INSTRUCTIONS Prepare bread dough. Oil hands. On a lightly oiled surface, roll dough into a rectangle 1/2-inch thick. Brush with melted margarine; sprinkle with filling (recipe above). Roll up jelly-roll style and cut into 1-inch slices. Place on lightly greased baking sheets and flatten with palm of hand. Cover and let rise until double (30-40 minutes). Bake at 350ÂşF for 20 minutes or until golden brown.

Remove from pans; cool on wire racks. Frost with glaze when cool (recipe above).

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Breads & Desserts

50/50 Muffins INGREDIENTS

15-20 minutes

1 cup flour 1 cup whole wheat flour 1/2 cup brown sugar 4 tsp baking powder 1/2 tsp salt

1 cup milk 1/3 cup oil 2 eggs, beaten 1/2 cup nuts, raisins or dates (optional)

Yield: 12 muffins

COOKING INSTRUCTIONS In a large bowl, combine flour, whole wheat flour, brown sugar, baking powder and salt; mix well.

In a small bowl, blend milk, oil and eggs. Add milk mixture to flour mixture and stir until flour is moistened (batter will be lumpy). Add optional ingredients if desired. Use liners or grease muffin pan. Fill muffin cups 2/3 full. Bake at 375ยบF for 15-20 minutes. Remove from pan; cool on a wire rack.

Indian Fry Bread 30-35 minutes

INGREDIENTS 5 cups flour 2 tbsp baking powder 1 tsp salt 1 tbsp margarine, melted

2 cups milk Oil

Yield: 12 servings

COOKING INSTRUCTIONS Combine flour, baking powder and salt in a large mixing bowl. Add margarine and milk; stir until mixture is well blended. Knead dough on a lightly floured surface until smooth. Shape dough into eight balls. Flatten each ball to about 1/3-inch thick. Heat 2 inches of oil over medium-high heat and cook fry bread until light brown on both sides.

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Breads & Desserts

Cheerio Nuggets INGREDIENTS 6 cups Cheerios cereal 1 cup peanuts 1 cup brown sugar 1/2 cup margarine

15 minutes 1/4 cup corn syrup 1/2 tsp salt 1/2 tsp baking soda

Yield: 10 cups

COOKING INSTRUCTIONS Put cereal and peanuts in a large bowl. In a saucepan, combine brown sugar, margarine and corn syrup. Bring to a boil and cook 2 minutes; stir constantly. Remove from heat and add salt and baking soda; mix well. Pour over cereal mixture; stir until well coated. Spread evenly on a lightly greased cookie sheet. Bake at 250ยบF for 15 minutes; stir twice. Spread on waxed paper to cool.

Skillet Balls INGREDIENTS 1/2 cup corn syrup 1/2 cup sugar 1/4 cup brown sugar 1/8 tsp salt

20 minutes 3/4 cup peanut butter 1 tsp vanilla 3 cups Rice Krispies cereal

Yield: 4 dozen

COOKING INSTRUCTIONS In a saucepan, combine corn syrup, sugar, brown sugar and salt. Bring to a boil; stir constantly.

Immediately remove from heat. Add peanut butter and vanilla; mix well. Stir in cereal. Form into 1-inch balls and place on waxed paper to cool.

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Breads & Desserts

Sugar & Spice Mix INGREDIENTS

15 minutes

3 cups Golden Grahams cereal 4 cups Life cereal 1 cup peanuts 1 cup raisins 1 cup miniature marshmallows 1/4 cup margarine

1/4 cup honey 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1 tsp orange peel, grated

Yield: 12 muffins

COOKING INSTRUCTIONS Put cereals, peanuts, raisins and marshmallows in a large bowl. In a saucepan, combine margarine, honey, spices and orange peel. Heat until warm. Pour seasoned margarine over cereal mixture; stir until well coated. Spread evenly on a cookie sheet. Bake at 300ยบF for 15 minutes; stir twice. Spread on waxed paper to cool.

Stirred Rice Custard INGREDIENTS Rice Mixture: 2 cups rice, cooked 6 cups milk

60 minutes Egg Mixture: 6 eggs 1 1/2 cups sugar 1/2 tsp salt

Lemon Mixture: 2 tsp lemon extract 1/2 tsp lemon peel, grated

Yield: 8-10 servings

COOKING INSTRUCTIONS Combine rice and milk in a large heavy pan. Cover and simmer on low heat for 1 hour, until rice is very soft and fluffy; stir occasionally. In a medium bowl, combine eggs, sugar and salt. Slowly add egg mixture to rice mixture; stir constantly. Cook on low heat until custard coats a spoon, about 3 minutes. DO NOT OVERCOOK. Stir in lemon extract and peel. Serve hot or cold.

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Breads & Desserts

Pineapple Upside Down Cake INGREDIENTS

30-45 minutes

1 cup brown sugar 1/2 cup margarine 1 can (20 oz) crushed pineapple, drained

Dash of cinnamon and nutmeg 1/2 cup sliced almonds 1 pineapple or yellow cake mix

Yield: 12-15 servings

COOKING INSTRUCTIONS Line either a 10-inch or 12-inch Dutch oven with foil. Distribute brown sugar on bottom and put dallops of margarine on top. Sprinkle with drained pineapple, spices and almonds. Prepare cake mix following package directions. Leave out the oil and substitute the pineapple juice for part of the water. Bake 30-45 minutes using about 24 coals, 1/3 on bottom and 2/3 on top. Turn cake upside down on platter.

Raisin Pull-A-Parts INGREDIENTS 3 1/4 cups flour 2 pkgs yeast 3/4 cup milk 1/2 cup water 1/4 cup margarine 1/4 cup sugar

20 minutes 1 tsp salt 1 cup raisins 3/4 cup margarine 1 1/2 tsp cinnamon 1 cup chopped nuts 1 egg

1 cup brown sugar 2 tbsp water 2 tbsp corn syrup

Yield: 12-15 servings

COOKING INSTRUCTIONS Stir together in bowl 1 1/2 cups flour and 2 packages yeast. In a 12-inch Dutch oven, heat milk, 1/2 cup water, 1/4 cup margarine, 1/4 cup sugar and salt. Add to flour and yeast mixture. Add egg and beat by hand 3 minutes. Stir in remaining flour and raisins. Let rise 30 minutes. Then in Dutch oven combine 3/4 cup margarine, cinnamon, nuts, brown sugar, 2 tablespoons water and corn syrup.

Bring to a boil. Remove from heat and drop dough by spoonfuls into mixture. Bake for 20 minutes at 375째F. Use 9 to 11 coals on bottom and 16 to 20 coals on top. Invert and serve warm or cold.

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Breads & Desserts

Greek Spice Cake INGREDIENTS 1 cup margarine 1 1/2 cup sugar 3 eggs 1/2 cup plain yogurt or sour cream 2 1/2 cups flour, sifted

15 minutes 3 tsp baking powder 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/4 tsp baking soda 1/4 cup orange juice

Syrup: 1 1/2 cup sugar 1 cup honey 1 cup water 1/4 cup lemon juice

Yield: 12-15 servings

COOKING INSTRUCTIONS Beat margarine, until creamy. Add sugar and beat 3 minutes. Mix in eggs and 1/2 of yogurt. Add sifted flour, baking powder and spices; beat well. Mix in remaining yogurt. Combine soda and orange juice; mix into batter. Pour into a greased and floured 9X13 inch pan. Bake at 350°F for 45-50 minutes. While cake is baking, combine syrup ingredients and bring to a boil. Pour hot syrup over cake immediately after it is removed from oven.

Moist Cocoa Lentil-Cake 30-35 minutes

INGREDIENTS 2 cups water 2/3 cup lentils 1 tsp salt 1 1/2 cups sugar 1 cup oil 4 eggs

1 tsp vanilla 2 cups sifted flour 4 tbsp cocoa 1 1/2 tsp baking soda Chocolate or vanilla frosting

Yield: 12 servings

COOKING INSTRUCTIONS In a medium saucepan, combine water, lentils and 1/2 teaspoon salt. Cover and simmer for 40 minutes. Drain lentils, reserving liquid. Place lentils in a blender and add 1/4 cup reserved liquid; puree. In a large bowl, combine sugar, oil and eggs; beat well for 2 minutes. Mix in vanilla and pureed lentils. Add flour, cocoa, soda and 1/2 teaspoon salt. Beat for an additional 2 minutes. Pour into a greased and floured 9x13 inch pan. Bake at 350ÂşF for 30-35 minutes. Cool before frosting.

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Breads & Desserts

Whole Wheat Chocolate Chip Cookies INGREDIENTS 1/3 cup sugar 1/3 cup brown sugar 1/3 cup shortening 1/3 cup margarine 1 egg

60 minutes 1 tsp vanilla 1 1/2 cups whole wheat flour 1/2 tsp baking soda 1/2 tsp salt 1 cup chocolate chips

Yield: 8-10 servings

COOKING INSTRUCTIONS In a large bowl, cream sugar, brown sugar, shortening, margarine, egg and vanilla. Mix in remaining ingredients. If dough is sticky, add 1 or 2 more tablespoons whole wheat flour. Drop by rounded teaspoonful on lightly greased cookie sheets. Bake at 350ยบF for 8-10 minutes or until golden brown.

Remove from pans; cool on wire racks.

Orange Julius INGREDIENTS 2/3 cup orange juice concentrate 1 cup milk 1 cup water 1 tsp vanilla 1/2 cup sugar 12 ice cubes

10 minutes Yield: 12-15 servings

COOKING INSTRUCTIONS Combine all ingredients in blender; mix well. Gradually add ice cubes and mix until finely crushed.

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Hawaiian Lemonade INGREDIENTS 1 can (6 oz) frozen lemonade concentrate 1 can (46 oz) apricot nectar 1 can (46 oz) pineapple juice 2 1/2 cups water 1 qt gingerale or lemon-lime soda

10 minutes Yield: 20 cups

COOKING INSTRUCTIONS Mix lemonade, apricot nectar, pineapple juice and water in a large punch bowl. Add soda and ice.

Cranberry Sparkle INGREDIENTS 2 cans (16 oz) cranberry sauce 1 can (6 oz) orange juice concentrate 2 tbsp lemon juice 2 qts gingerale or lemon-lime soda

10 minutes Yield: 16 cups

COOKING INSTRUCTIONS Mix cranberry sauce, orange juice concentrate and lemon juice in a large punch bowl. Add soda and ice.

134

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Breads & Desserts

Juicy Pops INGREDIENTS 1 1/2 cups orange juice 3/4 cup pineapple juice 1/2 cup sugar

30-45 minutes Yield: 6 servings

COOKING INSTRUCTIONS Combine juices and sugar; stir well. Pour into 3 oz paper cups or popsicle molds. Freeze until almost firm, 30-45 minutes. Insert a popsicle stick or plastic spoon into center of popsicle. Freeze until firm.

Yogurt Pops INGREDIENTS 1 cup fruit (such as strawberries or peaches) 1 cup vanilla yogurt 1/4 cup sugar

30-40 minutes Yield: 6 servings

COOKING INSTRUCTIONS Put fruit in blender and mix until pureed. Add yogurt and sugar; blend well. Pour into 3-oz. paper cups or popsicle molds. Freeze until almost firm, 30-40 minutes. Insert a popsicle stick or plastic spoon into center of popsicle. Freeze until firm.

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Breads & Desserts

Tropical Cooler INGREDIENTS 1 banana, peeled 1 cup pineapple yogurt 1 1/2 cups pineapple juice 1/2 tsp coconut extract 2 tbsp powdered sugar 8-10 ice cubes

10 minutes Yield: 4 servings

COOKING INSTRUCTIONS Combine all ingredients except ice in blender; mix well. Gradually add ice cubes and mix until finely crushed.

Peach Splash INGREDIENTS 1 1/2 cups peaches, peeled and sliced 1/4 cup sugar 1/4 tsp nutmeg or cinnamon 2 cups milk 8-10 ice cubes

10 minutes Yield: 4 servings

COOKING INSTRUCTIONS Combine all ingredients except ice in blender; mix well. Gradually add ice cubes and mix until finely crushed.

136

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Breads & Desserts

Pyramid Punch INGREDIENTS 2/3 cup lemonade concentrate 1 cup milk 1 cup water 1 tsp vanilla 1/2 to 2/3 cup sugar 12 ice cubes

10 minutes Yield: 6 servings

COOKING INSTRUCTIONS Combine all ingredients except ice in blender; mix well. Gradually add ice cubes and mix until finely crushed.

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Notes

138

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Breads & Desserts

Notes

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139

Index A

BREAD (cont’d)

B BEANS Bean & Cheese Quesadillas, 44 Best Baked Beans, 58 Black Bean Soup, 84 Championship Bean Dip, 11 Cowboy Beans, 42 Firecracker Casserole, 44 Hamburger Lentil Soup, 85 Homemade Chili, 79 Lima Beans & Ham, 42 Moist Cocoa-Lentil Cake, 132 Old Fashioned Split Pea Soup, 84 Pasta Fagioli Soup, 85 Pork with Red Chili, 90 Quick Bean & Cheese Enchiladas, 43 Red Beans & Rice, 43 Sweet & Spicy Pork & Black Beans, 68 White Chili, 77

BEEF All Day Brisket, 45 Basic Meatballs, 57 Beef & Barley Soup, 86 Beef Broth, 88 Beef Fajitas, 37 Cincinnati Chili, 86 Cowboy Beans, 42 Firecracker Casserole, 44 Hamburger Lentil Soup, 85 Homemade Chili, 79 Italian Meatballs, 49 Italian Quick Sauce, 15 Layered Enchilada Dinner, 47 Marguerite Lundquist’s BBQ Beef, 48 Meatball Mix, 69 Meat Loaf Dinner, 45 Polynesian Meatballs, 50 Porcupine Meatballs, 50 Potato Pizza, 48 Skillet Lasagna, 69 Slow Cooked Fajitas, 46 Slow Cooked Lasagna, 47 Souvlaki, 49 Stroganoff, 68 Sweet & Sour Spare Ribs, 72 Swiss Steak, 46 Tater Tot Casserole, 71

BREAD 50/50 Muffins, 128 Applesauce Bread, 125 Banana Bread, 125

140

INDEX

Bread Sticks, 123 Cinnamon Sticks, 115 Easy Whole Wheat Bread, 127 English Muffin Bread, 124 French Bread, 122 Indian Fry Bread, 128 Pita Bread, 122 Pumpkin Bread, 124 Southern Cornbread, 126 White Bread, 123 Whole Wheat Cinnamon Rolls, 127 Zucchini Bread, 126

C CASSEROLES Chinese Chicken Casserole, 51 Chunky Cheese Casserole, 52 EZ Chicken & Rice Casserole, 51 Firecracker Casserole, 44 Mashed Potato Casserole, 53 Quiche, 71 Pizza Casserole, 52 Tater Tot Casserole, 71 Tomato-Zucchini Casserole, 53 Tuna Casserole, 70

CEREAL Slow Cooker Oatmeal, 54

CHICKEN Chicken Broth, 89 Chicken Noodle Soup, 87 Chicken Nuggets, 55 Chicken in a Pot, 54 Chicken & Vegetables, 56 Chinese Chicken Casserole, 51 Continental Chicken, 55 EZ Chicken & Rice Casserole, 51 Glazed Ginger Chicken, 65 Latin Chicken & Rice, 33 Lemon Chicken, 29 Slow Cooked Fajitas, 46 Southern Fried Chicken, 41 Souvlaki, 49 Sticky Chicken, 39 White Chili, 77

D DESSERTS Applesauce Cookies, 111 Cheerio Nuggets, 129

DESSERTS (cont’d) Chocolate Chip Cookies, 113 Cinnamon Sticks, 115 Cocoa Drop Cookies, 117 Cranberry Sparkle, 134 Greek Spice Cake, 132 Hawaiian Lemonade, 134 Homemade Pie Crust, 101 Honey Bee Ambrosia, 95 Juicy Pops, 135 Lemon Meringue Pie, 103 Magical Fruit Salad, 83 Moist Cocoa-Lentil Cake, 132 Oatmeal Cookies, 119 Orange Julius, 133 Peach Splash, 136 Peanut Butter Cookies, 121 The Perfect Meringue, 105 Pineapple Upside Down Cake, 131 Pumpkin Pie, 107 Pyramid Punch, 137 Raisin Pull-A-Parts, 131 Skillet Balls, 129 Stirred Rice Custard, 130 Sugar & Spice Mix, 130 Summer Fruit Salad, 93 Tropical Cooler, 136 Vanilla Cream Pie, 109 Whole Wheat Chocolate Chip Cookies, 133 Whole Wheat Cinnamon Rolls, 127 Yogurt Pops, 135

E EGGS Egg Drop Soup, 90 Egg Foo Yung, 57 Egg Salad Filling, 95 French Omelet, 56 The Perfect Meringue, 105 Stirred Rice Custard, 130

F FISH Baked Trout, 58 Lemon Fish Bake, 59 Manhattan Clam Chowder, 88 New England Clam Chowder, 87 Red Clam Sauce, 16 Sauteed Salmon, 59 Tuna Casserole, 70

G H I J K

L M MISCELLANEOUS Broccoli & Cheese Topping, 18 Chili Mix, 19 Cranberry Sparkle, 134 EFNEP’s Special Sauce, 22 Guacamole, 23 Ham & Cheese Topping, 17 Hawaiian Lemonade, 134 Homemade Pie Crust, 101 Juicy Pops, 135 Macaroni & Cheese, 31 Orange Julius, 133 Peach Splash, 136 Pyramid Punch, 137 Ranch Rubble Mix, 17 Spaghetti Sauce Mix, 19 Taco Mix, 18 Tropical Cooler, 136 Yogurt Pops, 135

N O P PASTA Broccoli Pasta Salad, 91 Chunky Cheese Casserole, 52 Fruited Spinach Pasta Salad, 92 Pasta Fagioli Soup, 85 Pasta Frittata, 70 Slow Cooked Lasagna, 47 Southwestern Pasta Salad, 92 Spaghetti Salad, 91 Stroganoff, 68 Tuna Casserole, 70

PORK BBQ Spare Ribs, 60 Black Bean Soup, 84 Festive Rice Stuffing, 35 Lima Beans & Ham, 42 Pork with Red Chili, 90 Shredded Taco Meat, 60 Souvlaki, 49 Sweet & Spicy Pork & Black Beans, 68

POTATOES Baked Potato, 61 Chicken in a Pot, 54 Oven Fries, 61 Potato Crisp, 62 Potato Pizza, 48 Potato Skillet Meal, 66

Q R INDEX

141

RICE EZ Chicken & Rice Casserole, 51 Festive Rice Stuffing, 35 Latin Chicken & Rice, 33 Pilaf Rice, 62 Porcupine Meatballs, 50 Red Beans & Rice, 43 Sweet & Spicy & Black Beans, 68

S SALAD Broccoli Pasta Salad, 91 Cucumber Salad, 81 Fruited Spinach Pasta Salad, 92 Greek Salad, 94 Honey Bee Ambrosia, 95 Magical Fruit Salad, 83 Potato Salad, 94 Southwestern Pasta Salad, 92 Spaghetti Salad, 91 Summer Fruit Salad, 93

SALAD DRESSING Salad Dressing, 93

SALSAS Latin Salsa, 13

SAUCES Alfredo Sauce, 21 Bread Stick Spread, 20 Cocktail Sauce, 20 EFNEP’s Special Sauce, 22 Italian Quick Sauce, 15 Lemon Cream Sauce, 21 Magic Sauce, 16 Red Clam Sauce, 16 Spaghetti Sauce Mix , 19 Tartar Sauce, 22

SOUP Beef & Barley Soup, 86 Beef Broth, 88 Black Bean Soup, 84 Broth from Cooked Meat & Bones, 89 Chicken Broth, 89 Cincinnati Chili, 86 Egg Drop Soup, 90 Hamburger Lentil Soup, 85 Homemade Chili, 79 Manhattan Clam Chowder, 88 New England Clam Chowder, 87 Old Fashioned Split Pea Soup, 84 Pasta Fagioli Soup, 85 Pork with Red Chili, 90 White Chili, 77

T 142

INDEX

U V VEGETABLES Broccoli Puff, 67 Cauliflower in Cheese Sauce, 66 Chicken & Vegetables, 56 Classic Vegetable Bake, 65 Cucumber Salad, 81 Greek Salad, 94 Guacamole, 23 Latin Salsa, 13 Navajo Tacos, 67 Pasta Frittata, 70 Potato Skillet Meal, 66 Quiche, 71 Stir-Fry Vegetables, 63 Stuffed Green Peppers, 63 Sunshine Carrots, 64 Sweet Potato Apple Bake, 64

W X Y Z

Notes

NOTES

143

Notes

144

NOTES

Notes

NOTES

145

Notes

146

NOTES

NOTES

147