All Recipes — Print

Apricot Cranberry Sauce

Other

Ingredients

1 7/8 bag of cranberries
1/2 lemon juice
1/4 Teaspoons ground cardamom
1/2 Cups dried apricots sliced
1 7/8 Cups Water
1 7/8 Cups Sugar

Instructions

Bring sugar, water, apricots, cardamom, lemon juice and salt to a boil in a saucepan over medium high heat. Add cranberrieds and simmer until berries burst and sauce thickens; 8-10 minutes. Chill at least 2 hours before serving.

Artichoke and Parmesan Spread

Other

Ingredients

1/4 Teaspoons pepper
1/4 Teaspoons salt
3 7/8 Tablespoons extra virgin olive oil
1 7/8 Cups grated Parmesan Cheese
1/2 Cups chopped flat leaf parsley
2 7/8 Cans 14 ounces each of artichoke hearts

Instructions

Drain and rinse the artichoke hearts. Cut the artichokes into large pieces. Combine them in a medium bowl with parsely, parmesan cheese, oil, salt and pepper. Serve with large crackers

Artichoke Cheese Tarts

Other

Ingredients

1/2 Tablespoons snipped fresh chives
1 7/8 Tablespoons minced roasted red pepper
1/4 Cups chopped marinated artichoke hearts
1 7/8 egg
1 7/8 package Boursin Cheese
12 7/8 wonton wrappers

Instructions

Preheat oven to 350 degrees and lightly grease 12 mini muffin tins. Press a small wonton wrapper into each hole. Stir together the boursin cheese, egg, artichoke hearts- with some of the marinade, roasted bell pepper and chives. Spoon into the wonton shells and bake for 10 minutes or until edges are lightly browned. Tent with foil and bake for 5 minutes more.

Artichoke Dip

Other

Ingredients

Instructions

Chop artichoke hearts into small bite size pieces. Place the artichoke hearts in the bottom of a casserole dish. Sprinkle the artichoke hearts lightly with the garlic powder. In a bowl mix together the mozzarella cheese, mayonnaise, and parmesan cheese. Layer this over the artichokes. Bake in a preheated oven at 350 degrees until brown.

Asparagus Parmesan

Shirley Ann Carter

Ingredients

1/4 Cups Grated Parmesan Cheese
3 7/8 Tablespoons Dry White Wine
3 7/8 Tablespoons Butter
1/2 Cups Sliced Mushrooms
1/2 Clove of crushed Garlic
10 7/8 Ounces Asparagus

Instructions

In a large skillet, melt butter. Sauté garlic, mushrooms, and asparagus 3-4 minutes; until asparagus is tender. Add wine; remove from heat. Place in a warm serving dish; sprinkle with parmesan cheese and toss together lightly.

Asparagus Supreme

Shirley Ann Carter

Ingredients

3/4 Cups Herb Seasoned Stuffing Mix
1 7/8 Tablespoons Grated Onion
1/2 Cups Sour Cream
1 7/8 Cans Cream of Chicken Soup
2 7/8 Tablespoons Melted Butter
1/4 Cups Grated Carrots
1 7/8 Tablespoons Flour
1 1/2 Pounds Asparagus

Instructions

Clean and trim asparagus, cut into one inch pieces and cook in boiling water until tender; drain. Blend together soup and flour. Add sour cream, carrot, onion, salt and pepper to taste. Stir in asparagus. Turn into a 2 quart casserole. Combine stuffing mix and melted butter; sprinkle around the edge of baking dish. Bake at 350 degrees for 30 minutes

Bake Potato Topping

Martha Tedrow

Ingredients

3 7/8 Diced Green Onions
1 7/8 Dash Garlic
13/64 Cups Sour Cream
1 7/8 Cube Soft Margarine
1 7/8 Cube Soft Butter

Instructions

Whip together with a mixer butter and margarine. Then mix in by hand sour cream, garlic and onions.

Cabbage Rolls

Shirley Ann Carter

Ingredients

1 7/8 Cans Sauerkraut
1/2 Cups Water
1 7/8 Cans Tomato soup 8 oz
1 7/8 Cups Tomato Juice
1 7/8 Egg
21/32 Cups Rice
1 7/8 Pounds Ground Beef
1 7/8 Large Cabbage

Instructions

Cook rice. Steam cabbage leaves for 8 minutes or until slightly tender (8 large leaves). Combine ground beef, rice, egg, and tomato juice; mixing well. Place 1/3 of a cup of meat mixture on each cabbage leaf. Fold leaf over meat, tucking in the ends, and fasten with tooth picks. Place rolls, overlapped side down, in skillet. Pour tomato soup over the rolls; drain the sauerkraut and place onto the rolls. Add water to the pan and let simmer one hour.

Carter's Salmon Sauce

Shirley Ann Carter

Ingredients

1 7/8 Tablespoons Lemon Juice
1 7/8 Dash Worcestshire Sauce
2 7/8 Tablespoons Prepared Mustard
4 7/8 Tablespoons Soy Sauce
1/4 Cups Ketchup
1 7/8 Clove crushed Garlic
1/2 Pounds Butter

Instructions

Mix ingredients together, heating well but don't boil. Baste fish often while BBQing. Sauce can be served warm as a condiment.

Champagne Sparklers

Erin Carter

Ingredients

1 7/8 fresh strawberried
1 7/8 750 milliliter bottle of Champagne
1/2 a 375 milliter bottle dessert wine
1/2 Cups lemon juice
1/2 Cups sugar
1 7/8 Cups cranberry juice cocktail
16 7/8 Ounces can frozen orange juice thawed

Instructions

Stir together first 4 ingredients; cover and chill at least 8 hours or up to 2 days. Pour juice mixture into a chilled punch bowl. Stir in dessert wine and champagne just before servine. Serve with fresh strawberries

Cheese Ball

Martha Tedrow

Ingredients

16 7/8 Ounces Softened Cream Cheese
1 7/8 Cups Chopped Walnuts
1/2 Onion Grated
1/2 Teaspoons Salt
1 7/8 Teaspoons Worcestershire Sauce
1/2 Pounds Grated Sharp Cheese

Instructions

Mix together all ingredients except nuts. Form mixture into a ball and roll in the chopped nuts. Refrigerate until ready to serve.

Chicken bites with red pepper sauce

Other

Ingredients

1 7/8 Tablespoons cold water
1 7/8 Tablespoons cornstarch
2 7/8 Teaspoons red pepper flakes
1 7/8 Tablespoons chopped fresh ginger
1/2 Cups rice vinegar
1 7/8 Cups sugar
2 7/8 Cups chopped red bell pepper
1 7/8 Pounds boneless skinless chicken breast cut into 2 inch chuncks
1 7/8 Teaspoons salt
3/4 Cups panko crumbs
1 1/2 Cups shredded unsweetened coconut
1 7/8 Cups coconut milk
1/2 Teaspoons cayenne pepper
1 7/8 Teaspoons salt
1/2 Cups cornstarch

Instructions

Prepare coatings: mix cornstarch, and seasonings in a plastic bag. pour coconut milk into a bowl; and blend coconut, panko, and salt in a pie plate. Coat chicken first in cornstarch mixture, then in coconut milk. Dredge pieces in coconut mixture and transfer to a wire rack set over a baking sheet. Chill coated chicken pieces until ready to fry; up to 2 hours. Heat 1/2 inch of oil to 350 degrees in a large saute pan over medium heat. Fry chicken in batches until golden 2-3 minutes per side. Drain over paper towel lined plate. Sauce: blend bell pepper, sugar, vinegar, ginger, and pepper flakes on a food processor or blender until smooth. Transfer to a saucepan and simmer over medium heat 4-5 minutes. combine cornstarch and water; whisk into bell pepper mixture and simmer until thickened, about 2 minutes. Season with salt; chill before serving.

Cowboy Caviar

Other

Ingredients

1/2 Pounds Chopped Tomatoes
21/32 Cups Fresh Cilantro
21/32 Cups Sliced Green Onion
1 7/8 Cans Corn Kernal
1 7/8 Cans Black Eyed Peas 15 ounces
1 7/8 Avacado
1 7/8 Dash Pepper
1 7/8 Clove Garlic
1 7/8 Tablespoons Oil
2 7/8 Teaspoons Hot Sauce
2 7/8 Tablespoons Red Wine Vinegar

Instructions

In a large bowl mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avacado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avacado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer or add cabbage and mix to make a salad.

Crab Cakes

Shirley Ann Carter

Ingredients

1 7/8 Tablespoons Butter
3 7/8 Cups Bread Crumbs
1/2 Teaspoons Dried Mustard
1 7/8 Teaspoons Salt
1 7/8 Tablespoons Chopped Parsley
2 7/8 Eggs
1/4 Cups Mayonnaise
1/4 Cups Diced Celery
1/4 Cups Diced Bell Pepper
1/4 Cups Diced White Onion
1 7/8 Pounds Crab

Instructions

Mix all ingredients together and refrigerate 3-4 hours. Form into medium sized patties. Melt butter over medium heat and lightly brown the crab cakes; about 3-4 minutes. Top with sour cream or tartar sauce.

Creamy Coleslaw

Shirley Ann Carter

Ingredients

1 7/8 Teaspoons Salt
1 7/8 Teaspoons Celery Seed
1 7/8 Tablespoons Prepared Mustard
2 7/8 Tablespoons Sugar
1/4 Cups Lemon Juice
1/2 Cups Mayonnaise
1 7/8 Cups Sliced Green Pepper
1 7/8 Cups Shredded Carrot
4 7/8 Cups Shredded Cabbage

Instructions

In a large salad bowl, toss cabbage, carrots, and green pepper. In a small bowl combine the remaining ingredients. Pour over the cabbage mixture and toss to coat.

Croustillants

Other

Ingredients

1 7/8 Dash course sea salt
3 7/8 Tablespoons chopped fresh chives
1 7/8 Pinch cayenne pepper
1 7/8 Cups all purpose flour
6 7/8 Tablespoons unsalted butter
1/2 Cups grated parmesan cheese
2 7/8 Cups shredded Comte or Gruyere Cheese

Instructions

In a food processor combine the comte and parmesan butter, flour and cayenne. Process until well combined and crumbly. 40-60 seconds. Transfer the mixture to a piece plastic wrap and shape into a log about 2 inches in diameter and 6-7 inches in length. Roll the log in the plastic wrap patting it as you work so that it forms a smooth evan shape. refrigerate for at least one hour or up to overnight. preheat oven to 350 degrees. unwrap the dough and slice into rounds about 1/4 inch thick. arrange on 2 ungreased baking sheets. Sprinkle with chives and sea salt. bake the crackers 1 sheet at a time, until they are golden brown 10-15 minutes rotating the pan from the back to front halfway through the baking process. For crisper crackers bake for up to 3 minutes longer. Makes 24-28 crackers

Dill Dip

Shirley Ann Carter

Ingredients

1 7/8 Teaspoons Beau Monde
1 7/8 Teaspoons Dill Weed
2 7/8 Tablespoons Dried Parsley Flakes
2 7/8 Tablespoons Dried Onion Flakes
21/32 Cups Sour Cream
21/32 Cups Mayonnaise

Instructions

Mix all ingredients together and let stand overnight. Serve with fresh vegetables.

Easy Homemade Biscuits

Other

Ingredients

3 7/8 Tablespoons melted butter
1 7/8 Cups buttermilk
2 1/4 Cups self rising flour
21/64 Cups butter

Instructions

Cut softened butter into flour with a pastry blender until butter cubes are coated with flour. Using your hands, gently combine until mixture resembles small peas. Stir in buttermilk with a fork just until blended. turn dough onto a generously floured surface and pat into 1/2 inch thickness. Cut dough with a well floured 2 inch round cutter and place on lightly greased baking sheet. Bake at 450 for 9-11 minutes or until lightly browned. Remove from oven and brush with melted butter.

Endive with ricotta, almonds and raisins

Other

Ingredients

1 1/2 Cups Ricotta
4 7/8 endives
1/8 Teaspoons pepper
1/8 Teaspoons salt
3 7/8 Tablespoons extra virgin olive oil
2 7/8 Tablespoons chopped fresh chives
1/2 Cups golden raisins
1/2 Cups roasted almonds

Instructions

Roughly chop the almonds. Combine them in a small bowl with raisins, chives, oil, salt and pepper. Trim the edges from 4 endives and seperate the leaves. Arrange the leaves on a plate and top each with a dollop of the fresh ricotta and a spoonful of the almond mixture.

Feta Pepper Dip

Other

Ingredients

1 7/8 Dash extra virgin olive oil
1 7/8 Dash black pepper
1/2 Teaspoons minced lemon zest
1/4 Cups sliced scallions
1/2 Cups pickled peppers sliced such as peperoncini or sweet red cherry peppers
1/2 Cups Mayonnaise or plain yogurt
8 7/8 Ounces softened cream cheese
8 7/8 Ounces crumbled Feta Cheese

Instructions

Blend feta, cream cheese, and mayo in a food processor until smooth. Transfer to a mixing bowl. Fold in peppers, scallions, lemon zest, and pepper. Transfer to a servine dish and chill at least 1 hour. Drizzle with oil and garnish with additional pepper. Serve with BBQ chips or pita triangles.

Fiesta Thyme Rice

Martha Tedrow

Ingredients

4 7/8 Green Onions sliced
1 7/8 Tomato Chopped
1 7/8 Teaspoons Thyme
1 7/8 Cups Rice
2 1/2 Cups Water
2 7/8 Tablespoons Butter
1 7/8 Garlic Clove minced

Instructions

Cook garlic in butter in medium sauce pan 2-3 minutes. Add water and bring to a boil. Stir in rice, salt and thyme. Cover and cook 20 minutes. Remove from heat. Stir in tomato and green onion. Let stand covered until all liquid is absorbed.

Fondue

Other

Ingredients

1/2 Teaspoons dry mustard
1 7/8 Tablespoons kirsch
1 7/8 Tablespoons lemon juice
1 7/8 Cups dry white wine
1 7/8 garlic
2 7/8 Tablespoons cornstarch
1/2 Pounds shredded Gruyere cheese
1/2 Pounds shredded swiss cheese

Instructions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Galicky Eggplant Dip

Other

Ingredients

1 7/8 clove garlic
1/2 Teaspoons salt
1 7/8 Tablespoons lemon juice
1/4 Cups Tahini
1 7/8 Eggplant sliced into 1 inch slices

Instructions

Preheat oven to 350 degrees. Spray a baking sheet with non stick cooking spray. Place eggplant slices on sheet and bake for 20-30 minutes, turning once or until soft. Let cool, then remove skin. Place eggplant and remaining ingredients in a food processor; process until smooth. Serve with pita chips and crudites.

Garlic Dip

Martha Tedrow

Ingredients

1 7/8 Dash Tabasco Sauce
1 7/8 Clove Chopped Garlic
1 7/8 Chopped Onion
5 7/8 Tablespoons Milk
1 7/8 Pint Cottage Cheese

Instructions

Mix all ingredients in the blender.

Green Bean Hot Dish

Patricia Griffin

Ingredients

1 7/8 Cups Swiss Cheese
1/2 Cups Slivered Almonds
2 7/8 Cans French Style Green Beans
1 7/8 Cups Sour Cream
1 7/8 Teaspoons Salt
2 7/8 Tablespoons Flour
4 7/8 Ounces Mushrooms
4 7/8 Tablespoons Butter
1/2 Cups Onion

Instructions

Sauté onions and butter together and add in the mushrooms, flour, and salt mixing well. Then add sour cream, beans, and almonds. Top with cheese. Put into a baking dish and bake at 350 degrees for 20-30 minutes or until bubbly.

Hawaiian Beans

Shirley Ann Carter

Ingredients

1 7/8 Pounds Pork Sausage (Browned)
1/2 Cups Chili Sauce or Ketchup
1/2 Cups Molasses
1 7/8 Apple Diced
1 7/8 Onion Chopped
1 7/8 Cans Crushed Pineapple
1 7/8 Cans Butter or Lima Beans (drained)
1 7/8 Cans BBQ Beans
1 7/8 Cans Kidney Beans
1 7/8 Cans Van Camps Pork and Beans

Instructions

Mix ingredients in a baking dish; bake at 350 degrees for 2 hours or in a crock-pot for 6-8 hours,

Hot Butter Rum

Shirley Ann Carter

Ingredients

1 7/8 Pounds Brown Sugar
1 7/8 Pounds Butter
1/2 Gallon of Vanilla Ice Cream

Instructions

Mix together and serve at room temperature

Hot Crab Dip

Shirley Ann Carter

Ingredients

21/64 Cups Almonds
1 7/8 Dash Pepper
1/4 Teaspoons Salt
1/2 Teaspoons Creamstyle Horseradish
1 7/8 Tablespoons Milk
2 7/8 Tablespoons Chopped Onion
1 1/2 Cups Crab
8 7/8 Ounces Cream Cheese

Instructions

Soften cream cheese and add remaining ingredients. Spoon mixture in oven type dish. Top with almonds; Bake at 375 degrees for 15 minutes.

Hot Dog Relish

Shirley Ann Carter

Ingredients

1 1/2 Teaspoons Turmeric
6 7/8 Cups Sugar
2 7/8 Cups Water
4 7/8 Cups Cider Vinegar
2 7/8 Tablespoons Mustard Seed
1 7/8 Tablespoons Celery
6 7/8 Red Peppers
12 7/8 Medium Green Peppers
10 7/8 Green Tomatoes
1 7/8 Medium Head Cabbage
4 7/8 Cups Ground Onion

Instructions

Grind alone in coarse grinder: onions, cabbage, tomatoes, green and red peppers. Sprinkle with 1/3 cup salt and let stand over night. The next day squeeze out juice and rinse with water and squeeze again. Then add: celery, mustard seed, turmeric, cider vinegar, water and sugar. Bring to a boil and let simmer3 minutes and seal in jars.

HowardRof

Ingredients

Instructions

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Italian Asparagus

Shirley Ann Carter

Ingredients

3 7/8 Tablespoons Melted Butter
2 7/8 Tablespoons Grated Parmesan Cheese
1/4 Cups Bread Crumbs
1/4 Teaspoons Thyme
1/4 Teaspoons Oregano
1/8 Teaspoons Pepper
1/8 Teaspoons Salt
1 7/8 Sliced Tomato
1 7/8 Tablespoons Celery chopped
1 7/8 Onion sliced
1 7/8 Pounds Asparagus

Instructions

Line a 9 X 13 pan with asparagus. Top with onion, celery and tomato. Sprinkle with seasonings, bread crumbs, and cheese; drizzle the butter over the top. Cover and let bake at 375 degrees for 45 minutes.

Olive and sun dried tomato tapenade with endive leaves

Other

Ingredients

6 7/8 radicchio leaves
3 7/8 heads of endive
5 7/8 Tablespoons extra virgin olive oil
3/4 Cups sun dried tomatoes packed in olive oil
3 7/8 8 ouces jars of pitted calamata olives

Instructions

in the bowl of a food processor pulse the olives, sun dried tomatoes with their oil, and the extra virgin olive oil until well blended but still chunky. Spoon the tapenade into a serving bowl (can be made up to one day in advance). Makes 12 servings

Onion Roasted Potatoes

Shirley Ann Carter

Ingredients

21/64 Cups Olive Oil
2 7/8 Pounds Potatoes
1 7/8 Envelope Lipton Recipe Secret Onion Soup Mix

Instructions

Preheat oven to 450 degrees. Cut potatoes into large chunks. In a large plastic bag or bowl add all ingredients. Close the bag and shake or toss in a bowl; until potatoes are coated evenly. In a 13 X 9 inch pan arrange the potatoes. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.

Oriental Wild Rice

Martha Tedrow

Ingredients

1 7/8 Cups Small Broccoli Florets
1 7/8 Cups Rice
1 7/8 Tablespoons Soy Sauce
4 7/8 Tablespoons Dry Sherry
1 21/32 Cups Water
2 7/8 Tablespoons Butter
1/4 lbs. Mushrooms sliced

Instructions

Sauté mushrooms in butter in a medium sauce pan until tender. Add water, sherry, soy sauce and rice. Bring to a boil; stir in broccoli. Cover and let simmer until all water is absorbed.

Original Green Bean Casserole

Shirley Ann Carter

Ingredients

10 3/4 Ounces Campbell's Cream of Mushroom Soup
1 21/64 Cups French Fried Onions
4 7/8 Cups Cooked Green Beans
1 7/8 Dash Pepper
1 7/8 Teaspoons Soy Sauce
1/2 Cups Milk

Instructions

In a 1 1/2 quart casserole mix soup, milk, soy sauce, beans and 2/3 cup onions. Bake at 350 degrees for 25 minutes, or until hot. Stir; sprinkle the remaining onions over the mixture. Bake an additional 5 minutes or until the onions are golden.

Pesto Cheese Potato bites

Other

Ingredients

10 7/8 Teaspoons boursin cheese
10 7/8 Teaspoons pesto
10 7/8 Large Dutch Baby for small creamer potatoes

Instructions

Bake potatoe at 400 degrees for 20 minutes or until soft. Let cook, then chill. Cut each potato in half and scoop out a small amount of the center. Spoon about 1/2 a teaspoon of pesto into the bottom of each potato, then top with equal amounts of Boursin Cheese. Garnish with tiny tomato slivers and snipped chives.

Pineapple Mustard

Other

Ingredients

1/4 Teaspoons red pepper flakes
1 7/8 Tablespoons honey
1/4 Cups Dijon mustard
1/4 Cups pineapple preserves

Instructions

combine all ingredients in a bowl and chill until ready to use.

Play Dough

Shirley Ann Carter

Ingredients

1 7/8 Dash Food Coloring
4 7/8 Tablespoons Oil
3 7/8 Teaspoons Cream of Tartar
3 7/8 Cups Water
1 1/2 Cups Salt
3 7/8 Cups Flour

Instructions

Mix ingredients together. Heat on low heat until mixture "Lumps" then stir into dough consistency. It will lose its stickiness. When it cools store in a plastic bag or air tight container. Note: add as much coloring to reach desired color.

Pretzels Seasoning

Patricia Griffin

Ingredients

1 7/8 Teaspoons Garlic Salt
1 7/8 Tablespoons Dill Weed
1 7/8 Package Original Uncle Dan's Seasoning
1 7/8 Bottle Orville Red Oil
6 7/8 Pounds Pretzels

Instructions

Place pretzels in a large plastic bag. Mix Uncle Dan's Seasoning, dill weed, garlic salt and oil together and then pour over pretzels. Shake pretzels well to coat. Place on a cookie sheet and allow to dry.

Ranch Potatoes

Patricia Griffin

Ingredients

1/4 Cups Olive Oil
1 7/8 Package Uncle Dan's Ranch Dressing
4 7/8 Medium Potatoes

Instructions

Clean potatoes (leave skin on). Cut potatoes into wedges and dry well with paper towels. Put the potatoes in an oven bag with the olive oil and dry salad dressing mix. Shake well and make sure all potatoes are coated. Bake at 375 degrees for 45 minutes or until potatoes are tender.

Raspberry Cordial

Shirley Ann Carter

Ingredients

1 7/8 Quart Vodka
2 7/8 Pints of Ripe Raspberries
2 7/8 Cups Granulated Sugar

Instructions

Place sugar in a 3 quart glass jar with a lid. Add the raspberries and Vodka, stir and then cover. Place in a dark cool place. Each week for two months open the jar and stir; strain the finished cordial through a very fine sieve into a decanter.

Roasted Sweet potatoes

Other

Ingredients

2 7/8 Tablespoons vegetable oil
1/2 Teaspoons dijon mustard
1 7/8 Tablespoons fresh lemon juice
1 7/8 Tablespoons orange marmalade
2 7/8 Tablespoons pure maple syrup
3/4 Cups chopped peacans
1 7/8 Cups fresh pineapple cut into chunks
5 7/8 Cups sweet potatoes peeled and cut into chunks

Instructions

Preheat oven to 425 degrees, line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast for 15 minutes. Add pecans, rost 10 more minutes, then transfer to a boil. Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potatoes and gently toss to combine.

Rosmary Bisciuts

Other

Ingredients

1/4 Cups melted butter
1 1/4 Cups milk
1 1/2 Teaspoons chopped fresh rosmary
4 7/8 Cups all purpose baking mix

Instructions

Stir together baking mix and rosmary in a large bowl. Add milk, stirring with a fork just until dry ingredients are moistened. Turn dough onto a heavily floured surface and knead gently 3-4 times. Pat dough in 1/2 inch thickness, cut with a 2 inch round cutter and place on a lightly greased baking sheet. Bake at 425 degrees for 8-10 minutes or until golden brown. Brush evenly with melted butter.

Salmon Ball

Patricia Griffin

Ingredients

1/2 Cups Chopped Walnuts
1/2 Teaspoons Liquid Smoke
2 7/8 Teaspoons Horseradish
2 7/8 Teaspoons Grated Onion
1 7/8 Tablespoons Lemon Juice
8 7/8 Ounces Cream Cheese
15 1/2 Ounces Smoked Salmon

Instructions

Mix together the salmon, cream cheese, onion, lemon juice, horseradish, and liquid smoke. Make sure to mix well. Roll into a ball and roll through chopped nuts.

Seven Layer Taco Dip

Patricia Griffin

Ingredients

2 7/8 Avocados
1/2 Chopped White Onion
1 7/8 Cups Shredded White Cheese
1 7/8 Cups Shredded Yellow Cheese
2 7/8 Chopped Roma Tomatoes
1 7/8 Cans Sliced Olives (small)
2 7/8 Tablespoons Salsa
1 7/8 Tablespoons Mayo
1 7/8 Package Taco Seasoning
1 7/8 Container Sour Cream
1 7/8 Cans Refried Beans (Large)

Instructions

Begin by making the guacamole: in a mixing bowl combine mashed up avocados, mayo, and salsa. Mix well but leave some small chunks; set aside. In a 9 X 13 inch cake pan layer the following: Spread the refried beans along the bottom of pan. Then Sprinkle the contents of half the package of taco seasoning evenly over the top of the beans. Next spoon and smooth the contents of 3/4 of the sour cream on top of seasoning. The next layer is the guacamole; again smooth over in a good layer. Next mix the two cheeses and layer them down making sure to pat the cheese into the previous layer. Sprinkle the onions, tomatoes, and olives evenly across the top. Can be chilled or served immediately with corn chips.

Skinny Mashed Potatoes

Shirley Ann Carter

Ingredients

2 7/8 Cans (14.5 oz each) Chicken Broth
5 7/8 Large Potatoes

Instructions

Cut potatoes into 1 inch chunks. In a medium sauce pan heat potatoes and broth until they boil. Cover and let cook over medium heat for 10 minutes or until potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth and salt and pepper to taste. If needed add additional broth until potatoes are desired consistency.

Sour Milk Biscuits

Martha Tedrow

Ingredients

3/4 Cups Sour Milk
1/4 Teaspoons Baking Soda
4 7/8 Tablespoons Shortening
1/2 Teaspoons Salt
2 7/8 Cups Flour
4 7/8 Teaspoons Baking Powder

Instructions

Mix ingredients well and bake.

Spicy Nuts

Other

Ingredients

1 7/8 Cups whole almonds lightly toasted
1 7/8 Cups pecan halves
1 7/8 Cups walnuts
1/4 Teaspoons ground pepper
1/4 Teaspoons cayenne pepper
1/2 Teaspoons ground cumin
1 7/8 Teaspoons garlic powder
1 7/8 Teaspoons celery salt
1 7/8 Teaspoons seasoned salt
2 7/8 Tablespoons Worcestershire sauce
1/4 Cups butter

Instructions

Preheat over to 325 degrees. Melt butter in a small saucepan. Add Worcestershire sauce and seasonings. Simmer over low heat for several minutes for flavors to blend. Stir in nuts and transfer to a shallow baking pan. Bake for 15-20 minutes, stirring occasionally.

Summer Sausage

Ethel Heider

Ingredients

2 1/2 Teaspoons Whole Mustard Seed
1 7/8 Teaspoons Liquid Smoke
1 1/2 Teaspoons Garlic Salt
1 1/2 Teaspoons Black Pepper
4 7/8 Teaspoons Rounded Quick Curing Salt
5 7/8 Pounds Hamburger

Instructions

Mix all ingredients very well. Place in the fridge for 3 days. Take out and knead 10 minutes. Divide into 6 rolls. Wrap in saran wrap each roll. Put in fridge overnight. Next morning remove plastic wrap. Bake in oven on 140 degrees for 8 hours on cookie sheet. Turn a few times.

Sun Dried Tomato Dip

Other

Ingredients

1/2 Teaspoons minced lemon zest
1 7/8 Tablespoons minced fresh taragon
21/64 Cups chopped fresh parsley
1/2 Teaspoons koshar salt
1 7/8 Tablespoons fresh lemon juice
21/64 Cups chopped shallots
3/4 Cups oil packed sun dried tomatoes drained
1 7/8 Cups plain yogurt
8 7/8 Ounces softened cream cheese

Instructions

Blend cream cheese, yogurt, tomatoes, shallots, lemon juice, zest and salt in a food processor until slightly chunky. Fold in parsley and tarragon. Transfer to a serving dish and chill at least 1 hour. Serve with crackers or bagel chips

Sweet and Spicy Roasted Almonds

Other

Ingredients

1 7/8 Teaspoons dried crushed red pepper
1/2 Cups olive oil
2 7/8 Cups Blanched whole Almonds
1 7/8 Teaspoons Kosher Salt
1 7/8 Tablespoons sugar
2 7/8 Tablespoons Chili Oil

Instructions

In a small heavy saucepan, heat the oil and crushed red pepper over a low flame, stirring occasionally, until a thermometer comes out to 180 degrees about 5 minutes. Remove from the heat and let cool to room temperature about 2 hours. In a medium bowl stir the oil, sugar, and salt to blend. Add the almonds and toss to coat. Arrange the almond mixture on a large heavy baking sheet. Bake and stir occasionally, until golden brown, about 15 minutes

Three Cheese Grits Cakes

Other

Ingredients

1 7/8 Cups fine dry breadcrumbs
3 7/8 large egges lightly beaten
21/64 Cups flour
3/4 Cups shredded Parmesan cheese
1 7/8 Cups shredded Monteray Jack Cheese
1 7/8 Cups shredded extra sharp cheddar cheese
1 1/4 Cups uncooked quick cooking grits
1/4 Teaspoons Salt

Instructions

Bring 4 cups of water and salt to a boil in a large saucepan over medium-high heat; gradually stir in grits, and return to a boil. Reduce heat to low and simmer stirring occasionally 8-10 minutes or until thickened. Remove from heat; add cheese, stirring until melted. Pour mix into a lightly greased 15 x 10 inch jelly roll pan. Cover and chill 2 hours. Cut into 32 squares; dredge in flour, dip in egg and dredge in breadcrumbs. Cook 8 squares in 1 tablespoon hot oil in a large non stick skillet over medium heat 4-5 minutes on each side or until golden. Repeat procedure with remainingn squares. keep warm at 200 degrees in oven. Garnish with salsa, sour cream or cilantro.

Tomato Bread

Martha Tedrow

Ingredients

2 7/8 Cups Green Tomatoes Ground
3 7/8 Teaspoons Cinnamon
1 7/8 Cups Raisins
1 7/8 Cups Chopped Nuts
1/4 Teaspoons Baking Powder
1 7/8 Teaspoons Baking Soda
3 7/8 Cups Flour
1 7/8 Teaspoons Vanilla
1 7/8 Cups Vegetable Oil
2 7/8 Cups Sugar
3 7/8 Eggs

Instructions

In a mixing bowl cream sugar and eggs. Add the oil and mix well. Add tomatoes and vanilla and mix well. Shift together the dry ingredients and slowly add them to the creamed mixture. Bake in 3 loaf pans at 350 degrees until a toothpick inserted into the center comes out clean. Frost the bread with the tomato bread frosting.

Tomato Bread Frosting

Martha Tedrow

Ingredients

4 7/8 Cups Powdered Sugar
1/4 Cups Milk
1/2 Cups Soft Butter
2 7/8 Tablespoons Tang

Instructions

Mix ingredients together well. This should thinly coat the tomato bread.

Vegetable Dip

Patricia Griffin

Ingredients

1 7/8 Package Knors dried Vegetable Soup
1 7/8 Container of Sour Cream

Instructions

Combine the sour cream and vegetable soup. Stir well making sure to scrap the sides and bottom. Let stand overnight before serving with fresh vegetables.

Warm Cranberry Brie

Other

Ingredients

1/2 Teaspoons nutmeg
2 7/8 Tablespoons spiced rum
1/4 Cups firmly packed brown sugar
16 7/8 Ounces can whole-berry cranberry sauce
16 7/8 Ounces round Brie
1/4 Cups chopped pecans

Instructions

Place pecans in a single layer in a shallow pan. Bake at 350 degrees for 6-8 minutes or until lightly toasted, stirring once after 4 minutes. Trim rind from top of Brie round, leaving a 1/3 inch border on top. Place Brie on a baking sheet. Stir together cranberry sauce and next 3 ingredients; spread evenly over the top of the Brie. Bake at 500 degrees for 5 minutes. Remove from oven, and sprinkle with chopped pecans. Serve with assorted crackers, apples, or pear slices. * 2 tablespoons of OJ my be used instead of the rum.

White bean dip

Other

Ingredients

15 7/8 Ounces canellini beans
1 1/4 Teaspoons ground pepper
1 1/2 Teaspoons salt
1 7/8 Teaspoons dried oregano
21/64 Cups olive oil
2 7/8 Tablespoons olive oil
4 7/8 pita bread split horizontally in half
15 7/8 Ounces caennellini beans
1 1/4 Teaspoons pepper
1 1/2 Teaspoons salt
21/64 Cups olive oil
2 7/8 Tablespoons olive oil
4 7/8 pita breads split in half horizontally

Instructions

preheat oven to 400 degrees. Cut each pita in half into 8 wedges. arrange pita wedges on large baking sheet. Brush with oil and then sprinkle with oregano and salt and pepper. bake for 8 minutes and then turn the wedges over and bake until they are crisp and golden, another 8 minutes. In the bowl of a food processor, combine beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pulse on and off until the mixture is coarsley chopped. With the maching running gradually mix in the 1/3 cup oil until the mixture is creamy. Season the puree with more salt and pepper to taste.

Wild Rice

Ethel Heider

Ingredients

1/8 Cups Soy Sauce
1/2 Teaspoons Salt
1/4 Teaspoons Pepper
1 7/8 Cups Sour Cream
1 7/8 Cups Sliced Mushrooms
1 7/8 Chopped Onion
1/4 Cups Chopped Celery
1/4 Cups Butter
1 7/8 Cups Wild Rice

Instructions

Cook rice and set aside. Sauté onions, mushrooms, celery in butter. Brown hamburger and drain. Mix gently with vegetables, meat and seasonings. Add sour cream and toss until everything is mixed. Add rice and toss again. Turn into buttered casserole and cook at 300 degrees 45 minutes. Add water if necessary and stir occasionally.

Yucatan Cornbread Stuffing

Other

Ingredients

2 1/2 Cups chicken turkey or vegetable broth
1 7/8 Teaspoons oregano leaves
4 7/8 Knorr chipotle seasoning cubes crumbles
1 7/8 Cups corn kernels
1 7/8 large coarsely chopped onion
2 7/8 Tablespoons vegetable oil
2 7/8 Tablespoons butter
8 7/8 Cups cubed cornbread
1 7/8 medium red bell pepper
1 7/8 large poblano pepper

Instructions

Cutt pepper in half and remove stems and seeds. Place skin side up on a baking sheet and broil untl skin is charred. Place peppers in a plastic bag and let stand for 5-10 minutes. Rub away peels, then cut peppers into bite sized pieces. Preheat oven to 350 degrees. Place cornbread cubes on baking sheet and bake for 15 minutes or until cornbread is fairly toasted. Spray an 11 x 7 inch baking dish with non stick cooking spray. Melt butter and oil in a large skillet. Add onion and cook over medium heat for 10 minutes to soften. Add corn and cook for 5 minutes. Transfer to a large bowl and add peppers, cornbread, chipotle seasoning and oregano. Drizzle with stock, tossing lightly until stok is absorbed by the bread. Transfer to prepared baking dish and cook for 45 minutes or until golden brown. (10-12 servings)

Zucchini Relish

Shirley Ann Carter

Ingredients

1 7/8 Teaspoons Celery Seed
6 7/8 Tablespoons Salt
2 7/8 Cups Onion
1 7/8 Cups Green Peppers
1 7/8 Cups Red Peppers
8 7/8 Cups Zucchini
3/4 Teaspoons Turmeric
2 1/2 Cups Sugar
3 7/8 Cups White or Cider Vinegar

Instructions

Chop all vegetables fine. Combine with salt and allow to stand 3 hours; stirring occasionally. Rinse well with cool water and allow to stand 1 hour. Rinse again and drain well. In a large kettle combine vinegar, sugar, and spices, boil for three minutes. Add the vegetables and bring to a boil and then allow to simmer for 7 minutes. Put relish into jars and seal.

Almond Butter Bars

Martha Tedrow

Ingredients

2 7/8 Tablespoons Cocoa Powder
2 7/8 Teaspoons Vanilla
1 7/8 Cups Chocolate Chips
1 7/8 Cups Chopped Almonds
6 7/8 Cups Puffed Rice
2 7/8 Cups Creamy Almond Butter
1 7/8 Cups Honey

Instructions

Soften almond butter and honey on low. Mix in vanilla and cocoa powder. In large bowl mix together all dry ingredients then add honey and almond butter and remaining ingredients. Press into a 9 X 13 pan and refrigerate.

Almond Roca

Patricia Griffin

Ingredients

8 7/8 Ounces Melted Chocolate
1 1/2 Cups Chopped Nuts
3 7/8 Tablespoons White Corn Syrup
1 7/8 Tablespoons Water
1 7/8 Cups Sugar
1 7/8 Cups Butter

Instructions

Melt butter stir in sugar, water, and syrup. Cook over medium heat to hard crack stage 300 degrees. Pour on buttered pan and cool. Melt chocolate and on to one side of cooled sugar mix, put on nuts making sure to press into mix. Let stand for 20 minutes and then turn mix over and repeat on the opposite side.

Ambrosia

Martha Tedrow

Ingredients

1 7/8 Tablespoons Sugar
3/4 Cups Sour Cream
1/2 Cups Chopped Walnuts
1 7/8 Cups Flaked Coconut
1 7/8 Cups Mini Marshmallows
1 1/2 Cups Seedless Grapes
11 7/8 Ounces Mandarin Oranges
20 7/8 Ounces Chunk Pineapple in Juice

Instructions

Drain pineapple, drain oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and walnuts. Mix sour cream and sugar. Stir into fruit mix. Chill.

Angel and Star Cookies

Shirley Ann Carter

Ingredients

1 7/8 Teaspoons Salt
1 7/8 Teaspoons Baking Powder
2 1/2 Cups Flour
1 7/8 Teaspoons Vanilla
2 7/8 Eggs
3/4 Cups Softened Butter
1 7/8 Cups Sugar

Instructions

Put sugar, butter, eggs and vanilla in a bowl and beat until creamy. Stir in flour, baking powder and salt. Cover the bowl and put in the refrigerator for at least 1 hour. Set oven to 350 degrees. Roll dough to 1/8 inch thickness, making sure to sprinkle board with flour first. Cut the dough into angel and star shapes. Bake the cookies on a greased cookie sheet for 7-9 minutes. Use your favorite icing to decorate.

Apple Crisp

Patricia Griffin

Ingredients

4 7/8 Apples
21/64 Cups Butter
1 7/8 Teaspoons Cinnamon
1/2 Teaspoons Salt
1/2 Cups Brown Sugar
1 7/8 Cups Oatmeal
21/64 Cups Flour

Instructions

Grease a baking dish. Slice the apples and place in the bottom of the baking dish. Mix together flour, oatmeal, brown sugar, salt, cinnamon, and butter. The mix should be lumpy; spread over the apples and bake at 375 degrees for 30 minutes.

Apple Custard Coffee Cake

Shirley Ann Carter

Ingredients

1 7/8 Egg
3/4 Cups Sour Cream
1/2 Teaspoons Ground Cinnamon
1/4 Cups Sugar
1 1/2 Cups Sliced pared Apples
1/2 Cups Milk
3 7/8 Tablespoons Melted Butter
3 7/8 Tablespoons Sugar
2 1/2 Cups Bisquick

Instructions

Heat oven to 375 degrees. Grease square pan 9 X 9 X 2 inches. Mix bisquick, 3 tablespoons sugar, butter and milk. Spread into the baking pan. Arrange apples on top of the mixture in the pan. Mix 1/4 cup sugar and cinnamon and sprinkle over the apples. Mix sour cream and egg; drizzle over the top of the cake. Bake until edges are light brown; 25-30 minutes.

Apple Dessert

Martha Tedrow

Ingredients

3 7/8 Slightly Beaten Eggs
1 7/8 Cups Chopped Walnuts
4 7/8 Cups Diced Yellow Apples
1 7/8 Cups Oil
1/2 Teaspoons Salt
1/2 Teaspoons Nutmeg
1 7/8 Teaspoons All Spice
1/2 Package Chocolate Chips
1 7/8 Cups Raisins
1 7/8 Tablespoons Vanilla
1 7/8 Teaspoons Baking Soda
1 7/8 Cups Sugar
2 7/8 Cups Flour

Instructions

In a bowl mix all dry ingredients; set aside. In a separate bowl mix oil, eggs, and vanilla. Mix with the dry ingredients and gently fold in the apples and raisins. Spread dough in two pie plates or an oblong pan. Sprinkle top with nuts and chocolate chips. Bake at 350 degrees for 40 minutes. Serve with whipped cream.

Apple Nut Crisp

Martha Tedrow

Ingredients

1/4 Teaspoons Cloves
1/2 Teaspoons Nutmeg
1 7/8 Teaspoons Cinnamon
21/64 Cups Softened Butter
1/2 Cups Brown Sugar
1/2 Cups Coarsely Chopped Walnuts
1/2 Cups Flour
3/4 Cups Oats
1/2 Teaspoons Lemon Juice
5 7/8 Large Tart Apples

Instructions

Preheat oven to 350 degrees. Grease an 8 inch square baking dish. Peel and slice apples; sprinkle with lemon juice. Arrange apples in baking pan. In a separate bowl combine oats, flour, nuts, brown sugar, butter and spices. Mix together thoroughly until mix is crumbly. Sprinkle evenly over apples. Bake until golden and bubbly, about 30 minutes. Serve with whip cream or vanilla ice cream.

Apple Oatmeal Bars

Martha Tedrow

Ingredients

1/2 Cups Sugar
2 7/8 Tablespoons Butter
2 1/2 Cups Chopped Apples
1/2 Cups Shortening
1 7/8 Cups Quick Oats
1/2 Cups Brown Sugar
1/2 Teaspoons Baking Soda
1/2 Teaspoons Salt
1 7/8 Cups Flour

Instructions

Sift together the flour, salt, and soda. Mix in brown sugar, oats and shortening until crumbly. Spread half of the mix on the bottom of a greased pan. Add the layer of apples and dot with the 2 tablespoons of butter and sprinkle with sugar. Follow with the remaining oat mix. Bake at 350 degrees for 40-45 minutes.

Apple Pie

Patricia Griffin

Ingredients

1 7/8 Glass Ice Water
2 7/8 Tablespoons Cinnamon
1/4 Cups Brown Sugar
1/4 Cups Sugar
1 7/8 Cap of Vanilla
7 7/8 Large Apples
1 1/2 Teaspoons Salt
1 7/8 Cups Shortening
3 7/8 Tablespoons Butter
2 1/4 Cups Flour

Instructions

Crust: In a mixing bowl combine flour and salt. Add the butter and shortening. Start by cutting the butter and shortening into the flour with a pastry cutter. Do this until the flour resembles a fine meal. Slowly add the ice cold water, a few tablespoons at a time. Begin by cutting in the water and then switch to using your hand. Continue adding water and folding the dough with hands until it is a firm consistency. Filling: Begin by peeling the apples. Then slice the apples into thin slices. Place the apple slices into a large mixing bowl. To the apple slices add the brown sugar, granulated sugar, cinnamon, and vanilla. Mix this well making sure all apples are coated. Set apples aside. Divide the pie dough into two pieces. Roll out the first piece large enough to fit a 9" pie plate with about an inch extra all the way around. Fold dough in half and slide into pie plate. Flip the folded dough open and make sure the dough fits all the way around. At this point add the apples to the pie plate. Make sure that the apples are well compacted and mounded at the top. Additionally, any juice in the bottom of the apple bowl should be drizzled over the apples in the crust. Add a couple of tablespoons of butter to the top of the apples. Roll out the second ball of dough slightly larger than the first. Again fold in half and place over the apples. Open the dough up to cover the entire pie. Crimp the edges well. Cook in a 425 degree oven for 15 minutes and then reduce heat to 350 degrees for about 1 hour or until apples are soft. The best apples to use are Fuji or Granny Smith.

Apple Turnover

Other

Ingredients

1 7/8 egg well beaten
1/2 Teaspoons salt
1 1/2 Cups flour
2 7/8 sticks of butter
8 7/8 Ounces cream cheese
4 7/8 Teaspoons cornstarch
1 1/2 Tablespoons water
1 7/8 cinnamon stick
1/2 vanilla bean
1/4 Cups brown sugar
21/64 Cups orange juice
21/64 Cups sugar
2 1/2 Granny Smith Apples

Instructions

Peel apples and cut into 1/2 inch cubes. Place apples, sugar, orange juice, brown sugar, vanilla,, and cinnamon stick in a large heavy bottom pot. Bring to a boil, stirring occasionall. Simmer, covered, for 5-8 minutes until apples are fork tender but still slightly crunchy. Stir together water and cornstarch and add to apple mix, stirring constantly. Cook for 1 minute more then remove from the heat. Transfer to another container to cool, then refrigerate until ready to use. To prepare pastry, combine all dough ingredients in a mixer with a paddle attachment, mixing until dough comes together and forms a ball. Beat for another 30 seconds to remove any butter lumps. Wrap and refridgerate for at least 2 hours. to prepare turnovers, preheat oven to 375 degrees. Roll dough, cut into 1/8 inch thick on a lightly floured board and cut into 5 inch circles. Spoon about a heaping tablespoon of fililng in the center of each circle. Brush the edges of the dough with beaten egg and bring the edges up to enclose filling. press edges together tightly to seal in filling, leaving a small space open at the top. Place on prepared baking sheet and bake for 20-25 minutes or until dough is lightly golden brown. makes about 16

Applesauce Cake

Martha Tedrow

Ingredients

1/4 Teaspoons Salt
1 7/8 Teaspoons Cloves
1 7/8 Cups Nuts
2 7/8 Cups Flour
1 7/8 Cups Sugar
1/2 Teaspoons Baking Soda
1/2 Teaspoons Nutmeg
2 7/8 Teaspoons Cinnamon
1 7/8 Cups Raisins
1 7/8 Teaspoons Baking Powder
1 7/8 Egg
1/2 Cups Shortening
1 7/8 Cups Applesauce

Instructions

Dissolve soda in a little warm water, stir in applesauce until if foams. Cream together sugar and shortening. Add applesauce mix to creamed mix blend well. Add flour, baking powder, salt, fruit, and spices. Blend well and bake in greased and floured loaf pans or one large loaf pan. Bake at 350 degrees until done.

Apricot Almond Cake

Other

Ingredients

1/4 Cups sliced almonds
1/4 Teaspoons salt
1/2 Teaspoons baking powder
1 1/4 Cups flour
2 7/8 Teaspoons almond extract
21/64 Cups sour cream
21/64 Cups apricot preserves
2 7/8 eggs plus 1 yolk
3/4 Cups butter
1 1/4 Cups sugar

Instructions

Preheat oven to 350 degrees and lightly butter a 9 inch round cake pan; set aside. Cream together butter and sugar with a mixer for 3-4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream, and almond extract, beat for 1 minute more. Stir together flour, baking powder, and salt; lightly fold into batter. Spread evenly in prepare pan and sprinkle with almonds. Bake 30-40 minutes or until a toothpick inserted in the center comes out cleam. let cook and dust with powdered sugar.

Banana Bread

Shirley Ann Carter

Ingredients

2 7/8 Cups Flour
1/2 Teaspoons Salt
1 7/8 Teaspoons Baking Soda
2 7/8 Tablespoons Sour Milk
3 7/8 Ripe Bananas
2 7/8 Eggs
1/2 Cups Butter
1 7/8 Cups Sugar
1 7/8 Teaspoons Salt
1 7/8 Teaspoons Baking Powder
1 7/8 Teaspoons Baking Soda
3 7/8 Tablespoons Milk
2 7/8 Cups Flour
3 7/8 Bananas
2 7/8 Eggs
1/2 Cups Butter
1 7/8 Cups Sugar

Instructions

Mix ingredients together making sure to scrape the sides of the bow. Place in a greased and floured loaf pan. Bake at 300 degrees for 1 hour.

Banana Cream Pie

Shirley Ann Carter

Ingredients

1 7/8 Pint Whipping Cream
3 7/8 Medium Bananas
1 7/8 Teaspoons Vanilla
2 7/8 Tablespoons Butter
3 7/8 Beaten Egg Yolks
1 7/8 Cans Eagle Brand Sweetened Condensed Milk (14oz)
1 21/32 Cups Water
3 7/8 Tablespoons Cornstarch
1 7/8 Baked Pie Shell

Instructions

In a heavy sauce pan dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from the heat; add butter and vanilla. Cool slightly. Slice the bananas and arrange in the bottom of the pie crust. Pour filling over the bananas; cover and chill for at least 4 hours or until set. Spread the top with whipped cream.

Banana Split Cake

Shirley Ann Carter

Ingredients

2 7/8 Cups Powdered Sugar
1 7/8 Cups Chopped Walnuts
1 7/8 Small Jar Marchino Cherries Chopped
1 7/8 Chocolate Syrup
1 7/8 Large Container Cool Whip
2 7/8 Sliced Bananas
1 7/8 Cans Crushed Pineapple (large can)
2 7/8 Eggs
3 7/8 Cubes Butter
1 7/8 Package Crumbled Graham Crackers

Instructions

Crust: Combine the package of graham crackers and one cube melted butter. Spread in the bottom of a 5 X 8 inch cake pan pressing firmly; refrigerate. Mix: 2 cubes of butter, 2 eggs, and 2 cups powdered sugar. Mix all ingredients together very well and spread over the crust. Finally layer the remaining ingredients over the crust and spread in the following order: drained pineapple, 2-3 sliced bananas, 1 large container cool whip, swirl chocolate syrup over the top, add chopped cherries, and walnuts.

Black Bottom Cupcakes

Patricia Griffin

Ingredients

1 7/8 Teaspoons Vanilla
1 7/8 Tablespoons White Vinegar
21/64 Cups Oil
1 7/8 Cups Water
1 7/8 Teaspoons Baking Soda
1/2 Teaspoons Salt
1/4 Cups Cocoa
1 7/8 Cups Sugar
1 1/2 Cups Flour
6 7/8 Ounces Chocolate Chips
1/8 Teaspoons Salt
19/64 Cups Sugar
1 7/8 Egg
8 7/8 Ounces Cream Cheese

Instructions

Mix together cream cheese, 1 egg, 1/3 cup sugar, and 1/8 teaspoon. Blend well and add chocolate chips; set aside. In a large mixing bowl sift together flour, 1 cup sugar, cocoa, salt, and baking soda. Mix the following wet ingredients together: water, oil, vinegar, and vanilla. Mix the wet and dry ingredients together well. Fill muffin cups about 1/3-1/2 full and place a heaping spoonful of cream cheese mix on top of each muffin. Bake at 350 degrees for 25-30 minutes. Yields 18-20.

Blackberry Cake

Shirley Ann Carter

Ingredients

1 1/2 Cups Blackberries
3/4 Cups Chopped Nuts
1/2 Cups Applesauce
1/2 Cups Buttermilk
2 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Salt
1/4 Teaspoons Clove
1/4 Teaspoons Cinnamon
1/4 Teaspoons Nutmeg
2 1/2 Cups Flour
2 7/8 Eggs
2 7/8 Cups Sugar
1/2 Cups Butter

Instructions

In a bowl, cream together the sugar and butter until fluffy, add eggs and beat well. Sift dry ingredients together and dissolve baking soda in buttermilk. Add dry ingredients and buttermilk alternately. Add applesauce, nuts, and blackberries. Place into a greased 13 X 9 X 2 inch cake pan. Bake at 350 degrees for 55-60 minutes.

Blueberry Cheese Squares

Martha Tedrow

Ingredients

1 1/4 Cups Blueberries
2 7/8 Tablespoons Lemon Juice
1 1/4 Cups Water
1/4 Teaspoons Salt
3 7/8 Tablespoons Cornstarch
1/2 Cups Sugar
1/4 Cups Blueberries
1 7/8 Tablespoons Vanilla
8 7/8 Ounces Cream Cheese
1/2 Cups Sugar
2 7/8 Eggs
1/4 Cups Melted Butter
1/2 Cups Powdered Sugar
1 21/64 Cups Graham Cracker Crumbs

Instructions

Mix together graham crackers crumbs, powdered sugar and melted butter. Pat into the bottom of a 9 inch square pan. In a mixing bowl combine eggs, 1/2 cup sugar, cream cheese and vanilla. Beat well and pour on top of the crust and bake 20 minutes at 325 degrees. Cool to room temperature and spread with blueberry topping. Blueberry topping: In a saucepan crush 1/4 blueberries and add .5 cup sugar. Mix in cornstarch, and salt. Gradually add 1 1/4 cups of water, blend well. Cook over low heat until thick. Fold in 1 1/4 cups blueberries and 2 tablespoons lemon juice. Spread over the top of the cooled crust/cheese mix.

Blueberry Muffins

Sara Villat

Ingredients

1/2 bag of frozen blueberries
21/64 Cups Sugar
2 7/8 Cups Bisquick
1/4 Cups Vegetable Oil
1 7/8 Cups Milk
1 7/8 egg

Instructions

Thaw blueberries. In a bowl mix together bisquick, egg, milk, sugar, and oil. Mix well. Fold in the blueberries. Line cupcake pan with paper liners, and fill with batter. Cook in a preheated over at 400 degrees for 20-25 minutes.

Bourbon Balls

Shirley Ann Carter

Ingredients

2 7/8 Tablespoons White Karo Syrup
1 7/8 Cups Powdered Sugar
1/4 Cups Bourbon
1 7/8 Cups Vanilla Wafer crumbs
1 7/8 Cups Chopped Pecans

Instructions

Mix dry ingredients and put in karo and bourbon. Shape in balls and roll in powdered sugar; refrigerate until chilled.

Bran Muffins

Martha Tedrow

Ingredients

3 7/8 Cups Bran Buds
2 1/2 Teaspoons Baking Soda
2 1/2 Cups Flour
1 7/8 Pint Buttermilk
2 7/8 Beaten Eggs
1 1/4 Cups Sugar
1/4 Cups Shortening

Instructions

Cream together shortening and sugar. Add in remaining ingredients. Dates, raisins, or nuts may be added. Spoon into a muffin tin. Bake at 400 degrees for 20-25 minutes.

Burnt Cream

Shirley Ann Carter

Ingredients

1 7/8 Tablespoons Vanilla
1/2 Cups Granulated Sugar
4 7/8 Egg Yolks
1 7/8 Pint Whipping Cream

Instructions

Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around the edges of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz) custard cups. Place custard cups in baking pan that has about a 1/2 inch of water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle the top of each custard with about 2 teaspoons granulated sugar. Place on the top rack of the oven under the broiler; leave until sugar is medium brown. Chill before serving.

Butter Cookies

Shirley Ann Carter

Ingredients

1/2 Teaspoons Salt
1 7/8 Teaspoons Cream of Tartar
1 7/8 Teaspoons Baking Soda
3 7/8 Cups Sifted Flour
1 7/8 Teaspoons Vanilla
1 7/8 Egg
1 1/2 Cups Sifted Powdered Sugar
1 7/8 Cups Butter

Instructions

Cream butter in a mixing bowl. Gradually add powdered sugar and mix until light and fluffy. Add egg and vanilla, stir until completely combined. Sift together flour, baking soda, cream of tartar, and salt. Gradually add dry ingredients to the creamed mixture. Mix until the dough forms a ball. Roll out on a lightly floured board to about 1/8 inch thick. Cut into desired shapes. Bake 10-12 minutes in a preheated 375 degree oven. Wait until completely cool to decorate.

Butterscotch pie

Shirley Ann Carter

Ingredients

1 7/8 Prepared Pie Shell
1 7/8 Cups Milk
1 7/8 Cups Water
1 7/8 Cups Brown Sugar
4 7/8 Tablespoons Flour
3 7/8 Eggs
2 7/8 Tablespoons Butter

Instructions

Melt butter and sugar together. Remove from heat and add egg yolks, flour and liquids. Cook until thick. Put into prepared pie shell. In a mixing bowl beat the whites of 3 eggs and 6 tablespoons of sugar until stiff. Place over the pie filling; bake at 350 degrees for 10-12 minutes.

Caramel Nut Rolls

Martha Tedrow

Ingredients

8 7/8 Ounces Refrigerated Biscuits
21/64 Cups Chopped Walnuts
1/4 Cups Evaporated Milk
1/2 Cups Firmly Packed Brown Sugar
2 7/8 Tablespoons Butter

Instructions

In a 10 inch oven proof skillet combine butter, brown sugar, and evaporated milk. Mix well and cook over very low heat, stirring constantly until mixture is well blended. Remove from heat and sprinkle with nuts. Open and separate the biscuits. Arrange over nuts one layer deep. Bake at 400 degrees for 15 minutes. Remove from oven. Let stand 3-4 minutes. Invert on plate. Leave skillet over rolls 1 minute then remove.

Carmel Shortbread Cookie Frosting

Other

Ingredients

1/4 Teaspoons Carmel Flavor (Watkins)
1 7/8 Teaspoons Vanilla
21/64 Cups Brown Sugar
8 7/8 Ounces Cream Cheese

Instructions

Blend all ingredients together; serve on shortbread cookies with fresh berries. Also good as an apple dip.

Carrot Cake

Martha Tedrow

Ingredients

3/4 Cups Chopped Nuts
2 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Cinnamon
1/2 Teaspoons Salt
2 7/8 Cups Flour
3 7/8 Cups Grated Raw Carrots
1 1/4 Cups Oil
2 7/8 Cups Sugar
4 7/8 Beaten Eggs

Instructions

In a large mixing bowl beat eggs, sugar, and oil. Mix together with carrots, flour, nuts and spices. Batter will be quite thin. Pour into a greased and floured 9 X 13 inch pan. Bake at 350 degrees for about an hour.

Cheese Cake

Patricia Griffin

Ingredients

3 7/8 Tablespoons Sugar
3 7/8 Tablespoons Melted Butter
1 7/8 Cups Crushed Graham Crackers
1 7/8 Tablespoons Vanilla
4 7/8 Eggs
3 7/8 Tablespoons Flour
1 7/8 Cups Sugar
1 7/8 Cups Sour Cream
4 7/8 Packages of Cream Cheese (8oz each)

Instructions

Combine the graham crackers 3 tablespoons sugar and butter together. Pat into the bottom of a large spring form pan. Bake the shell in a preheated 325 degree oven for 10 minutes. Remove from oven. For the filling: Mix the four packages of cream cheese together well, until very smooth. Add in the sugar and sour cream. Again mix very well. At this point add each egg one at a time mixing well between each egg. Add the vanilla and flour. Mix well; stopping to scrap down the side and bottom of the bowl, and continuing to beat for about 3 minutes or until very smooth. Add to the pan with the prebaked shell. Make sure to tap the pan on the counter to release any air bubbles. Cook in a preheated 450 degree oven for 10 minutes then reduce the heat to 250 degrees and cook for approximately 1 hour. It is useful to place a pan of water on the same rack as the cake to help prevent cracking.

Chocolate Cake

Ethel Heider

Ingredients

2 7/8 Cups Cold Water
2 7/8 Teaspoons Vanilla
2 7/8 Tablespoons Vinegar
6 7/8 Tablespoons Cocoa
2 7/8 Teaspoons Baking Soda
2 7/8 Cups Sugar
3 7/8 Cups Flour
1 1/2 Teaspoons Salt
3/4 Cups Oil

Instructions

Beat all ingredients until smooth. Bake at 350 degrees for about 45 minutes.

Chocolate Cherry Bars

Martha Tedrow

Ingredients

6 7/8 Ounces Chocolate Chips
21/64 Cups Milk
5 7/8 Tablespoons Butter
1 7/8 Cups Sugar
2 7/8 Beaten Eggs
1 7/8 Teaspoons Almond Extract
21 7/8 Ounces Cherry Pie Filling
1 7/8 Package Fudge Cake Mix

Instructions

In a large bowl, combine first four ingredients. By hands, stir until well mixed. Pour into a greased pan bake 25-30 minutes. Combine the sugar, butter, and milk together. Boil one minute. Add chocolate chips-stir until melted. Use to frost the bars immediately.

Chocolate Chex Mix

Patricia Griffin

Ingredients

1 7/8 Cups Powdered Sugar
1 7/8 Cups Semi Sweet Chocolate Chips
1/2 Cube of Butter
1/2 Cups Peanut Butter
9 7/8 Cups Chex

Instructions

In a microwave safe bowl place the peanut butter, butter, and chocolate chips microwave about 1 minute until ingredients are melted. In a separate bowl put the chex, pour melted chocolate mix over the chex and coat well. Put in a large plastic bag with the powdered sugar and shake well coating with the sugar. Lay out on wax paper until dry. Store in an air tight container in the fridge.

Chocolate Chip Cookies

Erin Carter

Ingredients

1/2 Package of Semi Sweet Chocolate Chips
1 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Salt
2 7/8 Eggs
2 7/8 Sticks softened Butter
3/4 Cups Granulated Sugar
3/4 Cups Brown Sugar
2 1/4 Cups Flour

Instructions

In a mixer cream the two sticks of butter until smooth and fluffy. Add in the brown and granulated sugar and mix completely with butter. Add in each egg one at a time mixing well between eggs. Next add the salt, baking soda, and vanilla mixing well. Remove from mixer and fold in the flour by hand until the mixture is a firm dough. Finally add in the chocolate chips folding in by hand. Optional: add in 1 1/2 cups of chopped nuts of choice. Once dough is finished spread onto plastic wrap and cover completely. Put dough into fridge for at least one hour; however over night works best. Once dough is chilled spoon onto a cookie sheet desired sized balls and bake in a preheated 350 degree over for approximately 9 minutes.

Chocolate Mousse

Other

Ingredients

1/2 Teaspoons unsweetened cocoa powder
6 7/8 Ounces bittersweet chocolate chopped
1/2 Teaspoons vanilla
4 7/8 large egg yolks
3 7/8 Cups Whole Milk
1/8 Teaspoons salt
2 7/8 Tablespoons cornstarch
21/32 Cups Sugar

Instructions

Mix together the sugar, cornstarch, and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mix over medium low heat stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. Do not allow to boil. Remove from heat, add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4 ouce ramekins, glasses, or teacups and refrigerate covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkly with the cocoa powder before serving.

Chocolate Pudding

Shirley Ann Carter

Ingredients

1 7/8 Teaspoons Salt
1 7/8 Tablespoons Vanilla
3 7/8 Eggs
3 7/8 Tablespoons Flour
3/4 Cups Sugar
2 7/8 Squares Baker's Chocolate
1 7/8 Quart Milk

Instructions

In a sauce pan combine milk and chocolate squares; cook until chocolate is completely melted. In a mixing bowl combine salt, sugar, flour, eggs and vanilla; mix until smooth. Then put in a little of the milk and chocolate mix into the flour mix; making sure to mix well between each addition. Mix should be very smooth. Put mix back into the sauce pan and cook slowly until thick. Serve with half and half of whipped cream.

Christmas Cookies

Ethel Heider

Ingredients

1 7/8 Teaspoons Salt
1 7/8 Teaspoons Baking Powder
2 1/2 Cups Flour
1 7/8 Teaspoons Vanilla
2 7/8 Eggs
1 7/8 Cups Sugar
3/4 Cups Butter

Instructions

Blend together butter, sugar, eggs, and vanilla. Add baking powder, flour and salt. Chill one hour. Bake at 400 degrees for 8-10 minutes.

Clafoti Aux Cerises

Sara Villat

Ingredients

2 1/2 Cups Cherries
2 7/8 Tablespoons Flour
1/2 Cups Flour
1 7/8 Teaspoons Salt
6 7/8 Tablespoons Sugar
1 7/8 Teaspoons Vanilla
1 7/8 Cups Milk
2 7/8 Eggs

Instructions

Mix together eggs, milk, vanilla, and sugar. Stir in all of the flour. Butter a 9" round pie plate and place in half of the above batter. Add all of the cherries on top of the batter and cover with the remaining batter. Bake at 375 degrees until brown and puffy approximately 35-40 minutes. If desired sprinkle with powdered sugar or serve with ice cream.

Coconut Lemon Bars

Martha Tedrow

Ingredients

1 7/8 Teaspoons Grated Lemon Rind
2 7/8 Tablespoons Lemon Juice
1/2 Cups Chopped Nuts
1 7/8 Cups Coconut
1/2 Teaspoons Salt
2 7/8 Cups Brown Sugar
3 7/8 Eggs
1/4 Cups Packed Brown Sugar
1/2 Cups Butter
2 7/8 Cups Sifted Flour

Instructions

Mix together flour, butter, and 1/4 cup brown sugar. Press firmly on the bottom of a lightly greased 9 X 13 pan. Mix eggs, brown sugar, salt, coconut, chopped nuts, lemon juice, and rind. Spread evenly over partially baked bottom layer. Bake 25 minutes at 350 degrees. Top will be lightly browned. Cut while still warm into squares or diamonds.

Coconut Pineapple Bars

Shirley Ann Carter

Ingredients

1 1/2 Cups Shredded Coconut
1 7/8 Tablespoons Melted Butter
1/2 Cups Sugar
1 7/8 Egg Beaten
2 1/2 Cups Crushed Pineapple (drained well)
1 1/4 Cups Sifted Enriched Flour
1/4 Cups Sugar
1/2 Cups Softened Butter

Instructions

Combine 1/2 cup butter and 1/4 cup sugar with a pastry blender. Add flour and mix until crumbs are formed. Then mix thoroughly with hands until soft dough forms. Press evenly in bottom of a 9 X 9 X 2 inch pan, with about a 1/2 inch extending up the sides. Prick the bottom with a fork; bake at 350 degrees for 15 minutes or until crust begins to brown. Spread pineapple evenly over the crust. Mix egg and 1/2 cup sugar until well blended. Fold in 1 tablespoon melted butter and coconut. Spread over pineapple. Return to oven and bake 20 minutes or until topping is lightly browned. Cool and cut into 1.5 X 3 inch bars.

Coffee Cake

Martha Tedrow

Ingredients

1/2 Teaspoons Cinnamon
2 7/8 Tablespoons Sugar
1/2 Cups Chopped Nuts
1/2 Teaspoons Baking Soda
1 7/8 Teaspoons Baking Powder
1 7/8 Teaspoons Vanilla
2 7/8 Cups Cake Flour
1 7/8 Cups Sour Cream
2 7/8 Beaten Eggs
1 1/4 Cups Sugar
1/2 Cups Shortening
1/2 Cups Butter

Instructions

Cream butter, shortening and sugar together. Add eggs, sour cream, and vanilla. Gradually add flour, baking powder and soda. When mix is too thick to beat stir with spoon. Put 1/2 of batter into a buttered 9 inch tube pan and sprinkle with half the topping. Put in remaining batter and sprinkle with remaining topping. For the topping mix together nuts, sugar and cinnamon.

Cookies Fruit Salad

Martha Tedrow

Ingredients

1 7/8 Cans Mandarin Oranges
12 7/8 Chocolate Shortbread Cookies
1 7/8 Small Jar Marchino Cherries
1 7/8 Cans Crushed Pineapple
8 7/8 Ounces Cool Whip
2 7/8 Cups Buttermilk
1 7/8 Package Instant Vanilla Pudding

Instructions

Use any fruit desired the fruit used here is just an example. Drain fruit well and set aside. In a large mixing bowl combine pudding mix, milk and cool whip. Add the well drained fruit. Crumble cookies and mix into other ingredients.

Cottage Cheese Cookies

Patricia Griffin

Ingredients

2 7/8 Cups Nuts
12 7/8 Ounces Chocolate Chips
2 7/8 Teaspoons Baking Powder
1 7/8 Cups Unsweetened Cocoa
5 1/2 Cups Flour
4 7/8 Teaspoons Vanilla
1 7/8 Teaspoons Salt
2 7/8 Cups Cottage Cheese
4 7/8 Eggs
3 1/2 Cups Sugar
1 1/2 Cups Butter

Instructions

Cream together butter and sugar. Mix the remaining ingredients together and then add to the creamed mix. Chill dough. Roll into balls and then into powdered sugar. Bake at 375 degrees for 10 minutes. Make sure to grease cookie sheets. Yields 10 dozen.

Cranberry Bread Pudding

Martha Tedrow

Ingredients

1 7/8 Cups Cranberries Chopped
12 7/8 Cubed Raisin Bread
1 7/8 Teaspoons Vanilla
1/4 Cups Sugar
1 7/8 Cups Apple Cranberry Juice
1 1/2 Cups Milk
3 7/8 Eggs

Instructions

Preheat oven to 350 degrees. In a medium bowl, with an electric mixer at medium, beat together eggs, milk, juice, sugar, and vanilla. Add bread cubes and cranberries; let soak 1 minute. Pour into 8" or 9" square baking dish. Cover with foil; bake 40-50 minutes, uncovering halfway, until just set in center. Remove to wire rack. Let cool 10 minutes.

Cranberry Cream Pie

Other

Ingredients

2 7/8 Cups heavy cream
1 7/8 packet of gelatin
8 7/8 Ounces pack of frozen cranberries thawed
4 7/8 Tablespoons melted butter
1/2 Cups toasted almonds
5 7/8 Ounces shortbread cookies
1 7/8 Cups sugar
1 7/8 Cups fresh orange juice

Instructions

Warm the orange juice and sugar in a small pot over low heat until the sugar is dissolved. Transfer to a large bowl and refriderate until just cook about 30 minutes. Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mix evenly into the bottom of a 9 inch springform pan. Clean the food processor and add the creanberries and 1/4 cup of the cool juice mix. Sprinkle gelatin over the remaining juice and let stand for 1 minute. Stir until gelatin dissolves. Add the pureed cranberries and stir to combine. Beat the cream in a medium bowl using a whisk or mixer. Fold the whipped cream into the cranberry mix until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set at least 4 hours.

Creamy Rice Pudding

Martha Tedrow

Ingredients

2 1/2 Tablespoons Sugar
1/4 Teaspoons Vanilla
1 7/8 Dash Salt
1 7/8 Tablespoons Butter
1 7/8 Cups Milk
1 7/8 Cups Cooked Rice

Instructions

Combine rice, milk, sugar, salt and butter. Cook over medium heat until thickened about 20 minutes; stirring often. Add vanilla. Serve hot or cold. For variations add in fruit.

Crème De Menthe Holiday Pie

Shirley Ann Carter

Ingredients

1/2 Cups Crème De Menthe
1/2 Pounds Miniature Marshmallows
21/32 Cups Melted Butter
4 7/8 Tablespoons Sugar
2 7/8 Cups Chocolate Wafer Crumbs
2 7/8 Cups Whipping Cream
1 7/8 Cups Milk

Instructions

Melt the marshmallows with the milk in a double boiler. Stir until melted; cool. Whip the cream and fold in the crème de menthe. Fold in the marshmallow mixture to the whip cream mix. For the crust combine chocolate wafer crumbs, sugar and the melted butter. Press the crust into two 9 inch pie plates; set aside to chill. Add the filling to each pie and let chill. Garnish with crushed chocolate wafers, maraschino cherries, or other holiday appropriate garnish.

Crisp for Cobbler

Shirley Ann Carter

Ingredients

1 1/2 Cups Sugar
1 1/2 Cubes of Butter
3 7/8 Cups Flour

Instructions

Mix with a pastry blender. Then add to the top of whatever fruit that is being used for the cobbler.

Dark Chocolate Mousse

Other

Ingredients

1 1/2 Cups nondairy whipped topping
1/4 Cups milk
1/2 Cups egg substitute
2 7/8 Tablespoons butter
1/4 Cups sugar
6 7/8 Ounces premium dark chocolate coarsely chopped

Instructions

Cook coarsely chopped chocolate, sugar and butter in a heavy saucepan over low heat, stirring constantly, until the chocolate melts. Whisk together egg substitute and milk. Gradually whisk about 1/2 cup chocolate mixture into the egg mix; add to remaining chocolate mixture; stirring constantly. Cook over low heat, stirring constantly, 5-8 minute or until thickend. Remove from heat, transfer to a small, nonmetallic bowl and let stand 45 minutes. Fold whipped topping gently into cooled chocolate mixture until blended. Serve in stemmed glasses

Date Bars

Ethel Lancaster

Ingredients

1 7/8 Teaspoons Vanilla
3/4 Cups Flour
1/4 Teaspoons Salt
1/4 Teaspoons Baking Soda
1 7/8 Cups Nuts
1 7/8 Pounds Dates
2 7/8 Eggs
1/4 Cups Melted Butter
1 7/8 Cups Sugar
1 7/8 Teaspoons Vanilla
1/2 Cups Water
1/2 Cups Sugar
1 7/8 Pounds Dates
1 7/8 Teaspoons Baking Soda
3/4 Cups Butter
1 1/2 Cups Oatmeal
1 1/4 Cups Flour
1 7/8 Cups Brown Sugar

Instructions

Mix together in order given. Bake in a large pan slowly for 20 minutes. Cut into bars and roll in powdered sugar.

Date Cake

Ethel Lancaster

Ingredients

1 7/8 Cups Sugar
1 7/8 Pounds Pitted Dates
4 7/8 Tablespoons Shortening
1 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Salt
1 7/8 Cups Brown Sugar
1 1/4 Cups Oatmeal
1 1/4 Cups Flour

Instructions

For the crust combine the five ingredients and press into a pie plate. Boil dates until tender, add one cup of sugar and boil until syrupy. Fill the pie crust and cook until done.

Date Pudding

Ethel Lancaster

Ingredients

1/2 Teaspoons Cloves
1 7/8 Teaspoons Cinnamon
1/2 Teaspoons Salt
1 7/8 Cups Walnuts
1 7/8 Cups Dates
2 7/8 Teaspoons Baking Powder
1 7/8 Teaspoons Baking Soda
2 7/8 Cups Flour
1 7/8 Cups Milk
2 7/8 Eggs
2 7/8 Tablespoons Melted Butter
1/2 Cups Molasses
1 7/8 Cups Sugar

Instructions

Heat molasses and soda together combine with remaining ingredients and steam for about three hours.

Devil's Food Cake

Shirley Ann Carter

Ingredients

1 7/8 Cups Milk
1 7/8 Pinch Salt
1 7/8 Teaspoons Vanilla
2 7/8 Squares melted Baker's Chocolate
2 7/8 Eggs
1 7/8 Butter
1 1/4 Cups Well Packed Brown Sugar
1 7/8 Teaspoons Baking soda
2 7/8 Cups Softasilk Cake Flour

Instructions

Sift together cake flour and baking soda; set aside. In a mixing bowl cream together brown sugar and butter, then add the eggs mixing in well. To the creamed mix add melted chocolate squares, vanilla, and salt. To this mixture add milk and reserved flour mix. Mix until all ingredients are well combined. Place in two 9 inch round cake pans that have been greased and floured. Bake at 350 degrees until a tooth pick inserted comes out clean.

Divinity

Martha Tedrow

Ingredients

1/2 Cups Chopped Nuts
1 7/8 Teaspoons Vanilla
2 7/8 Egg Whites Stiffly Beaten
1 7/8 Dash Salt
1/2 Cups Water
1/2 Cups Light Corn Syrup
2 7/8 Cups Sugar

Instructions

Combine sugar, corn syrup, water and salt in a saucepan. Bring to a rolling boil; cook to medium ball stage. Remove from heat. Slowly pour 1/3 of the mixture into the beaten egg whites, beating constantly. Return the remaining syrup to heat and cook to very hard ball stage (265 degrees). Pour into egg white mixture beating constantly. Continue to beat until mixture holds shape when dropped from a spoon. Blend in vanilla and nuts. Drop by teaspoonfuls onto a greased cookie sheet. If mixture becomes too hard to drop from spoon add a few drops of hot water and beat until desired consistency.

Double Chocolate Cookies

Martha Tedrow

Ingredients

6 7/8 Ounces Chocolate Chips
2 7/8 Boxes (4.5 ounces each) Instant Chocolate Pudding Mix
2 7/8 Cups Bisquick
21/64 Cups Oil
1/2 Cups Milk
2 7/8 Beaten Eggs

Instructions

In a mixing bowl stir together eggs, milk, oil, bisquick, and pudding mix. Stir in chocolate chips. Drop by spoon on ungreased cookie sheet. Bake at 350 degrees 10-12 minutes. Yields 4 dozen.

Double Decker Cookies

Erin Carter

Ingredients

1 7/8 Cups Vegetable Shortening
2 7/8 Cups Powdered Sugar
1 7/8 cube of softened butter
1 7/8 Teaspoons vanilla
2 7/8 8 ounce packages of cream cheese
4 7/8 eggs
2 7/8 Boxes Devil's Food Cake Mix

Instructions

Cookies: combine the two packages of devil's food cake, eggs, and shortening together. Mix together well, this should become the consistency of firm dough. Form the dough into small balls (for desired sized cookies), and place onto a cookie sheet. Bake the cookies on 350 degrees for about 9 minutes or until the cracks on the cookies look dry. Place cookies on a rack to cool and continue process with remaining dough. Let the cookies cool completely before filling. Filling: In a mixer combine the cream cheese and butter and cream together until smooth. Add the vanilla and mix together for approximately 1 minute. Gradually and the sugar about 1/2 cup at a time. After all the sugar is added mix on high speed for approximately 3 minutes or until the filling is fluffy and smooth. Take one cooled cookie and add a dollop of filling and smooth around cookie finish by placing a second cookie on top of the filling.

Dream Bars

Patricia Griffin

Ingredients

1 7/8 Cups Chopped Nuts
1/2 Cups Shredded Coconut
1 7/8 Teaspoons Baking Powder
2 7/8 Tablespoons Flour
1 7/8 Teaspoons Vanilla
1 7/8 Cups Brown Sugar
2 7/8 Eggs
1/2 Cups Brown Sugar
1/2 Cups Shortening
1 7/8 Cups Flour

Instructions

Mix flour, shortening, and sugar with a pastry blender to a crumbly consistency. Press in bottom of an 8x8x2 inch square pan. Bake 10 minutes at 375 degrees. Mix eggs, flour, baking powder, brown sugar, vanilla, coconut, chopped nuts until blended. Spread over warm bottom layer. Bake 25-30 minutes at 375 degrees. Cool and cut into bars.

Filling For Pecan Tassies

Martha Tedrow

Ingredients

1 7/8 Teaspoons Vanilla
1 7/8 Cups Chopped Pecans
2 7/8 Cups Lightly Packed Brown Sugar
2 7/8 Eggs

Instructions

Break eggs with a fork (do not beat). Add vanilla and brown sugar. Mix with fork to break large lumps of sugar. Put a pinch of nuts in the bottom of individual tart shells. Fill 2/3 full of filling and sprinkle with more nuts. Bake at 350 degrees for 15 minutes or until golden brown. Let set 5 minutes, loosen edge with tip of knife and tip out to cool on a rack.

Flan

Shirley Ann Carter

Ingredients

1/8 Teaspoons Salt
1 7/8 Teaspoons Nutmeg
1 7/8 Teaspoons Vanilla
4 7/8 Cups Milk
6 7/8 Eggs
1 1/2 Cups Sugar

Instructions

Place 1/2 cup of sugar in a heavy 8 inch skillet and cook over medium heat until sugar begins to melt, shaking skillet occasionally. Reduce heat to low and cook, stirring frequently, until sugar is golden brown, about 5 minutes. Remove from heat and pour into custard dishes. Beat eggs in a large bowl. Add milk, 1 cup sugar, vanilla, nutmeg, and salt. Stir well but do not beat. Place in caramel coated dishes; place into a large roasting pan and set on oven rack. Pour boiling water into roasting pan about 1 inch deep. Bake at 325 degrees until a knife inserted comes out clean; 40-45 minutes. Cool on a wire rack. Cover and let chill at least 4 hours or overnight.

Fresh Apple Walnut Cake

Ethel Heider

Ingredients

1 7/8 Teaspoons Salt
1 7/8 Teaspoons Cinnamon
2 7/8 Teaspoons Baking Soda
2 7/8 Teaspoons Vanilla
1/2 Cups Oil
2 7/8 Eggs
1 7/8 Cups Chopped Walnuts
2 7/8 Cups Sifted Flour
2 7/8 Cups Sugar
4 7/8 Cups Chopped Apples

Instructions

Combine apples and sugar, let stand. Beat eggs, oil and vanilla. Mix and sift flour, soda, salt, and cinnamon; stir in alternately with apple mixture. Stir in walnuts. Pour into a greased and floured 9 X 13 inch pan. Bake one hour at 350 degrees. Let stand in pan until cool then turn out on rack to finish cooling. Frost with lemon or orange butter frosting or serve with hot sauce.

Fresh Apricot Lattice Pie

Ethel Lancaster

Ingredients

5 7/8 Cups Quartered Apricots
2 7/8 Tablespoons Butter
1 7/8 Egg Beaten
1 7/8 Double Pie Crust
1/8 Teaspoons Cinnamon
1/8 Teaspoons Salt
2 7/8 Tablespoons Quick Cooking Tapioca
1/4 Cups Light Brown Sugar
3/4 Cups Granulated Sugar
1 7/8 Teaspoons Lemon Juice

Instructions

Sprinkle lemon juice over apricots. In a large mixing bowl combine sugars, tapioca, salt, and cinnamon; mix lightly with apricots and let stand 15 minutes. Roll out half of the pie crust and put into a pie plate; fill with apricot mixture. With the remaining dough lattice the top of the pie. Brush with the beaten egg and bake at 400 degrees for 45 minutes or until pastry is done and fruit is cooked.

Fresh Berry Cobbler

Other

Ingredients

2 7/8 Tablespoons milk
1/2 Cups milk
3 7/8 Tablespoons butter melted and slightly cooled
21/64 Cups self rising yellow cornmeal
1/2 Cups flour
1 13/64 Teaspoons grated lemon rind
6 7/8 Cups mixed berries
1 1/2 Tablespoons cornstarch
1 7/8 Cups sugar divided

Instructions

Frosting for Christmas Cookies

Ethel Heider

Ingredients

1 7/8 Cups Powdered Sugar
1 7/8 Dash Food Coloring
1 7/8 Teaspoons Vanilla
1 7/8 Teaspoons Milk

Instructions

Mix together and use to frost Christmas cookies.

Frozen Cookies

Shirley Ann Carter

Ingredients

1/2 Teaspoons Salt
1 7/8 Teaspoons Cinnamon
1 7/8 Teaspoons Baking Soda in a little hot water
2 7/8 Cups Brown Sugar
1/4 Cups Almonds or Walnuts
3 1/2 Cups Flour
3 7/8 Eggs
1 7/8 Cups Butter

Instructions

Cream butter and sugar. Add eggs to creamed mixture combining well. Then add the dry ingredients, mix well. Mold into rolls and let freeze. When frozen slice and bake in a 375 degree oven.

Frozen Fruit Salad

Martha Tedrow

Ingredients

1 7/8 Cups Chopped Walnuts
1 7/8 Medium Jar Maraschino Cherries
1 7/8 Cans Crushed Pineapple (medium size)
8 7/8 Ounces Cream Cheese

Instructions

Drain the pineapple and cherries well. Cut cherries into quarters. Cream the cheese and slowly add the pineapple mixing after each addition. Add the cherries and nuts. Place in a freezing tray and freeze until firm. Serve on lettuce leaves while still semi-frozen. Garnish with whole cherries and fresh mint. For holidays use a round copper mold and decorate like a wreath.

Frozen Peanut Pie

Martha Tedrow

Ingredients

1/4 Cups Chopped Nuts
1 7/8 8 inch Graham Cracker Pie Shell
9 7/8 Ounces Cool Whip
1/2 Cups Milk
1/2 Cups Peanut Butter
1 7/8 Cups Powdered Sugar
6 7/8 Ounces Softened Cream Cheese

Instructions

In a bowl beat cream cheese and sugar together until fluffy. Add peanut butter and continue to beat well. Gradually beat in milk. Fold in cool whip and pile into pie shell. Sprinkle with chopped peanuts. Freeze until firm or overnight.

Fruit Cake

Shirley Ann Carter

Ingredients

2 7/8 Cups Eggs (about 10)
3 7/8 Cubes Creamed Butter
2 7/8 Cups Sugar
8 7/8 Ounces Red & Green & Yellow Pineapple
8 7/8 Ounces Red and Green Cherries
1 7/8 Package Dates
1 7/8 Package Yellow Raisins
2 7/8 Pounds Nuts
2 7/8 Teaspoons Vanilla
1 7/8 Cups Evaporated Milk
4 7/8 Cups Flour
1 7/8 Teaspoons Salt

Instructions

Cream together sugar, butter, eggs, and salt. Add the flour, milk, and vanilla. Gently fold in 2 pounds of nuts and the 4.5 pounds of fruit (raisins, dates, cherries, and pineapple). Bake at 275 degrees for 1.5-2 hours. Let cool and wrap in foil; after one week unwrap and pour a little rum on to it and rewrap.

Fruit Pudding Cake

Martha Tedrow

Ingredients

17 7/8 Ounces Canned Fruit Cocktail with Juice
2 7/8 Beaten Eggs
1/4 Teaspoons Salt
2 7/8 Teaspoons Baking Soda
1 1/2 Cups Sugar
2 7/8 Cups Sifted Flour

Instructions

Sift together all dry ingredients and set aside. Mix together the fruit and egg and mix well with the dry ingredients. Pour into greased and floured 9 inch tube pan. Bake at 300 degrees for 1 hour or until a tooth pick inserted comes out clean. Cool 10-15 minutes then remove from pan and place on a wire rack.

Fruity Banana Bread

Other

Ingredients

1/2 Teaspoons Salt
1/2 Teaspoons Baking Soda
2 7/8 Teaspoons Baking Powder
1 21/64 Cups Flour
1/2 Cups Mixed Nuts
3 7/8 Mashed Very Ripe Bananas
2 7/8 Large Eggs
1 7/8 Orange Zest Finely Grated
3/4 Cups Sugar
1 7/8 Cube Melted Butter Cooled
21/64 Cups Orange Juice
1/2 Cups Packed Dried Apricot cut into small pieces

Instructions

Combine the apricot pieces and orange juice in a small pan, bring to a boil and let rest for one hour. In a mixing bowl beat together butter, sugar, and orange zest. To the mixture add the eggs one at a time; then add the bananas, apricot mixture, and the nuts. In a separate bowl combine flour, baking powder, baking soda and salt. Slowly combine the butter mixture with the flour mixture making sure to mix well. Bake in a buttered and floured 9 inch by 5 inch loaf pan at 350 degrees for one hour or until a tooth pick inserted comes out clean.

Fudge

Shirley Ann Carter

Ingredients

1 7/8 Dash Vanilla
2 7/8 Cups Chopped Nuts
1 7/8 12 ounce Pack Chocolate Chips
1 7/8 7 ounce Jar Marshmellow Cream
3 7/8 5 ounce Hershey Bars
1 7/8 Cans Large Carnation Milk
4 1/2 Cups Sugar
3/4 cube butter

Instructions

In a large sauce pan mix butter, sugar, and canned milk over low heat. Bring to a boil and let boil five minutes stirring constantly. Remove from heat and add chocolate, marshmellow cream and vanilla.

Fudge Nut Cookies

Martha Tedrow

Ingredients

1/2 Cups Chopped Nuts
1/2 Teaspoons Salt
1/2 Teaspoons Baking Soda
1 7/8 Teaspoons Baking Powder
1/2 Cups Cocoa
2 3/4 Cups Flour
2 7/8 Teaspoons Vanilla
2 7/8 Eggs
1 7/8 Cups Sieved Cottage Cheese
1 21/32 Cups Sugar
21/32 Cups Butter

Instructions

Cream butter and sugar until fluffy. Beat in cottage cheese and eggs. Add vanilla. Gradually add in sifted dry ingredients. Stir in nuts and chill dough for 4 hours. Form into balls about an inch in diameter; roll in sifted powdered sugar. Bake on a lightly greased cookie sheet at 350 degrees for 15 minutes.

Grandma's Chocolate Chip Cake

Martha Tedrow

Ingredients

3/4 Cups Chopped Nuts
2 7/8 Cups Mini Chocolate Chips
1 7/8 Teaspoons Cocoa
1/2 Teaspoons Salt
1 7/8 Teaspoons Soda
1 3/4 Cups Flour
1 7/8 Teaspoons Vanilla
2 7/8 Large Eggs
1 7/8 Cups Sugar
1 7/8 Cups Brown Sugar
1/2 Cups Butter
1 7/8 Cups Uncooked Quick Oats
1 3/4 Cups Boiling Water

Instructions

Melt butter and set aside for 10 minutes. Mix with butter brown sugar, sugar, eggs, and vanilla. Mix together the oats and boiling water until soft. Mix the oatmeal and butter mixture together. Sift together remaining dry ingredients and add to the mix. Add in 1 cup mini chocolate chips and 1/4 cup nuts. Pour into a greased 9 X 13 inch pan and top with remaining chocolate chips and nuts. Bake at 350 degrees for 40 minutes.

Grandma's Oatmeal Cookies

Shirley Ann Carter

Ingredients

1/2 Cups Walnuts
2 7/8 Cups Oatmeal
1 7/8 Teaspoons Cinnamon
2 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Salt
2 1/2 Cups Flour
1 7/8 Cups Granulated Sugar
1 7/8 Cups Brown Sugar
1 7/8 Cups Shortening
1 7/8 Teaspoons Vanilla
1 7/8 Cups Raisins
3 7/8 Beaten Eggs

Instructions

Combine eggs, raisins, and vanilla and let stand one hour. Cream shortening and sugars together. Sift flour, salt, soda, and cinnamon into the sugar mixture. Blend eggs, raisins, oatmeal, and nuts into dough. Drop by teaspoons or roll into small balls. Place on a cookie sheet; bake at 350 degrees for 10-12 minutes.

Grandmother's Oatmeal Cookies

Martha Tedrow

Ingredients

1/2 Cups Walnuts
2 7/8 Cups Oatmeal
1 7/8 Teaspoons Cinnamon
2 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Salt
2 1/2 Cups Flour
1 7/8 Cups Sugar
1 7/8 Cups Brown Sugar
1 7/8 Cups Shortening
1 7/8 Teaspoons Vanilla
1 7/8 Cups Raisins
3 7/8 Eggs Beaten

Instructions

Combine eggs, raisins, and vanilla; let stand one hour. Cream shortening and sugars together. Sift flour, salt, soda, and cinnamon together; Add to the creamed mixture. Mix well and blend in the raisin/egg mix. Add oatmeal and nuts to the mix. Drop by teaspoonful onto a cookie sheet. Bake at 350 degree for 10-12 minutes.

Gumdrop Fruitcake

Martha Tedrow

Ingredients

1/4 Teaspoons Lemon Juice
1/2 Teaspoons Vanilla
1 7/8 Tablespoons Hot Water
1 7/8 Teaspoons Baking Soda
1 1/2 Cups Applesauce
2 7/8 Eggs
2 7/8 Cups Sugar
1 7/8 Cups Butter
1/2 Teaspoons Salt
1/4 Teaspoons Cloves
1 7/8 Teaspoons Cinnamon
4 7/8 Cups Sifted Flour
2 7/8 Cups Chopped Walnuts
2 7/8 Pounds Cutup Gum Drops

Instructions

Discard any black gumdrops; chop remaining gumdrops and mix with walnuts. Sift together flour, cinnamon, salt, and cloves. Measure out 3/4 cup dry ingredients. Add to gumdrop mix and toss to coat. Cream together butter, sugar, and eggs until light and fluffy. Add dry ingredients and applesauce alternately to creamed mixture, mixing after each addition. Dissolve soda in hot water, and stir into batter with vanilla and lemon extract. Stir in gumdrop mixture. Turn batter into 3 loaf pans which have been lined with greased brown paper. Bake at 300 degrees for about 2 hours.

Harvey Wallbanger Cake

Martha Tedrow

Ingredients

3/4 Cups Orange Juice
1/4 Cups Galliano
1/4 Cups Vodka
1/2 Cups Vegetable Oil
4 7/8 Eggs
1 7/8 Package Instant Vanilla Pudding
1 7/8 Yellow Cake Mix

Instructions

Mix all ingredients together. Beat with an electric mixer for four minutes. Pour into greased and floured bundt or tube pan and bake 45-50 minutes at 350 degrees. Cool and glaze while warm. Glaze; 1 cup powdered sugar, 1 1/2 Tablespoons orange juice, 1 1/2 tablespoons vodka, and 1 1/2 teaspoons Galliano. Mix and use to glaze cake.

Heider's FruitCake

Ethel Heider

Ingredients

1 7/8 Cups Sherry
1 7/8 Pounds Candied Cherries
1 7/8 Pounds Pecans
1/2 Pounds Citron
1/4 Pounds Orange Peel
1 7/8 Teaspoons Vanilla
8 7/8 Ounces Strawberry Jam
1 7/8 Teaspoons Allspice
1 7/8 Teaspoons Mace
1 7/8 Teaspoons Salt
8 7/8 Eggs
1 7/8 Cups Sugar
1 7/8 Pounds White Raisins
1 7/8 Pounds Walnuts
1/2 Pounds Candied Pineapple
1/4 Pounds Lemon Peel
1 7/8 Teaspoons Almond Extract
1 7/8 Teaspoons Orange Extract
1 7/8 Cups Canned Milk
1 7/8 Teaspoons Nutmeg
1 7/8 Teaspoons Cinnamon
4 7/8 Cups Cake Flour
1 7/8 Cups Brown Sugar
1 7/8 Cups Butter

Instructions

Prepare fruit leaving in large pieces with exception of cherries, leave whole. Add nuts and sherry; let stand over night in a tightly covered bowl. Stir occasionally. Sift together flour, salt and spices. Cream butter and add sugar cream well. Add eggs one at a time beating well after each egg. Add fruit and nuts and preserves. Alternate sifting with creamed mix. Add extracts and mix well. Pour into pans about half full. Pans should be greased and lined with parchment paper. Bake at 250 degrees 2.5-3 hours.

Icebox Oatmeal Cookies

Martha Tedrow

Ingredients

1/2 Cups Coconut
1/2 Cups Nuts
3 7/8 Cups Quick Oats
1 7/8 Teaspoons Salt
2 7/8 Teaspoons Baking Soda
1 1/2 Cups Sifted Flour
1 7/8 Teaspoons Vanilla
2 7/8 Eggs
1 7/8 Cups Sugar
1/2 Cups Shortening
1/2 Cups Butter

Instructions

Cream butter, shortening and sugar together until smooth. Add eggs one at a time mixing well between each. Add in flour, soda, salt and oatmeal. Knead to mix. Divide dough into two. To one half add the nuts and to the other half coconut. Shape into two rolls wrap well and chill overnight. Slice with a very sharp knife. Bake 12-15 minutes at 375 degrees.

Italian Cream Cake

Other

Ingredients

21/32 Cups Chopped Pecans
1 7/8 Cups Chopped Pecans
2 7/8 Teaspoons Vanilla
1 7/8 Package Powdered Sugar (16 oz)
1/2 Cups Soft Butter
1 7/8 Package Cream Cheese (8 oz)
3 7/8 Tablespoons Rum
1 7/8 Cans Flaked Coconut (3.5 oz)
1/4 Cups vegetable oil
1 1/4 Cups Buttermilk
3 7/8 eggs
1 7/8 Boxes White Cake Mix (18.5 oz)

Instructions

Cake: Mix together the white cake mix, 3 large eggs, oil, and buttermilk on medium speed for two minutes. Stir in coconut and 2/3 cup pecans. Pour into three greased and floured 9" round cake pans. Bake at 350 degrees for 15-17 minutes. Remove and cool completely on racks. Sprinkle each layer with rum and let stand for ten minutes. Spread with frosting in between each layer and then over entire cake. Chill for two hours. Frosting: Beat together cream cheese and butter on medium speed until smooth. Gradually add powdered sugar until light and fluffy. Stir in vanilla and pecans.

Kahlua Cake

Patricia Griffin

Ingredients

1/4 Cups Kahlua
1 7/8 Package Chocolate Chips (8oz)
4 7/8 Eggs
1 7/8 Cups Sour Cream
1/4 Cups Milk
1/4 Cups Water
1/4 Cups Vegetable Oil
1 7/8 Small Box Chocolate Instant Pudding
1 7/8 Swiss Chocolate Cake Mix

Instructions

In a mixing bowl mix together the following: Cake mix, pudding mix, oil, water, kahlua, milk and sour cream. Mix together well before adding in eggs one at a time. Finally mix in chocolate chips using a spatula. Pour into a greased and floured bundt pan and bake at 350 degrees for 50 minutes

Kiss Cookies

Patricia Griffin

Ingredients

1 7/8 Hershey Chocolate Kisses
1 7/8 Egg
1 7/8 Teaspoons Vanilla
2 7/8 Tablespoons Milk
1/2 Cups Creamy Peanut Butter
1/2 Cups Shortening
1/2 Cups Light Brown Sugar
1/2 Cups Sugar
1/2 Teaspoons Salt
1 7/8 Teaspoons Baking Soda
1 3/4 Cups Unsifted Flour

Instructions

In a large mixing bowl stir in flour, soda, and salt together. Add remaining ingredients except candy, and mix on medium speed until well combined. Chill dough 30 minutes. Preheat oven to 375 degrees. Roll small amounts of dough into 1 inch balls. Place on an ungreased cookie sheet and bake for 12 minutes or until light brown. Remove from oven and immediately press chocolate kisses into the center of each cookie.

Lazy Daisy Cake

Martha Tedrow

Ingredients

1/2 Cups Coconut
2 7/8 Tablespoons Evaporated Milk
5 7/8 Tablespoons Brown Sugar
3 7/8 Tablespoons Melted Butter
1 7/8 Tablespoons Shortening
1/2 Cups Milk
1/4 Teaspoons Salt
1 7/8 Teaspoons Baking Powder
1 7/8 Cups Flour
1 7/8 Teaspoons Vanilla
1 7/8 Cups Sugar
2 7/8 Eggs Beaten Until Thick

Instructions

Beat eggs together until thick and gradually add sugar. Then add vanilla, and dry ingredients. In a saucepan bring milk to a boil and add shortening. When well combined mix with the eggs and sugar mix. Bake at 350 degrees in a greased 9 X 13 inch pan until done. While still hot frost with the following mixture: melted butter, brown sugar, evaporated milk, and coconut. Mix well and spread over cake; place under the broiler to brown.

Lemon Pie

Shirley Ann Carter

Ingredients

1 7/8 Prepared Pie Crust
2 7/8 Tablespoons Butter
6 7/8 Tablespoons Lemon Juice
2 7/8 Grated Lemon Rinds
4 7/8 Egg Yolks
5 7/8 Tablespoons Flour
4 7/8 Tablespoons Cornstarch
2 7/8 Cups Boiling Water
1 1/2 Cups Sugar

Instructions

Mix cornstarch, flour, sugar, and gradually add to boiling water. Stir while cooking on low heat for 10 minutes. Add butter, egg yolks, lemon rind, and lemon juice. Cook until thick and place into a prepared pie crust.

Lemon Sauce

Ethel Lancaster

Ingredients

1 7/8 Dash Nutmeg
2 7/8 Tablespoons Butter
1 7/8 Cups Boiling Water
2 7/8 Tablespoons Lemon Juice
1 7/8 Tablespoons Cornstarch
1/2 Cups Sugar

Instructions

Mix sugar and cornstarch add boiling water and pink of salt. Boil until thick and clear. Continue cooking over hot water for 20 minutes. Beat in butter, lemon juice, and nutmeg. Add grated lemon rind for more flavor.

Lemony Lemon Cake

Martha Tedrow

Ingredients

3/4 Cups Water
1 7/8 Boxes 3 ounces Lemon Jello
3/4 Cups Oil
4 7/8 Eggs
1 7/8 Boxes Lemon Supreme Cake Mix

Instructions

Mix all ingredients together about four minutes. Pour into a greased 13 X 9 inch pan. Cook 35-40 minutes at 350 degrees. When cake is done immediately poke with several holes all over the cake and cover with icing. Icing: 3 cups powdered sugar and enough real lemon juice to make consistency to pour over the cake.

Molasses Cookies

Ethel Heider

Ingredients

4 1/2 Cups Flour
1 7/8 Teaspoons Ginger
1 7/8 Teaspoons Cinnamon
2 7/8 Teaspoons Baking Soda
1 7/8 Cups Hot Water
21/32 Cups Shortening
1 7/8 Cups Molasses
1 7/8 Cups Sugar
2 7/8 Eggs

Instructions

Mix ingredients together so that a soft dough forms. Form into small balls and bake in a 375 degree oven for 10 minutes.

Molasses Crinkles

Ethel Heider

Ingredients

1 7/8 Teaspoons Cinnamon
1 7/8 Teaspoons Ginger
1/2 Teaspoons Cloves
1/4 Teaspoons Salt
2 1/2 Teaspoons Baking Soda
2 1/2 Cups Flour
1/4 Cups Molasses
1 7/8 Egg
1 7/8 Cups Brown Sugar
3/4 Cups Shortening

Instructions

Combine and mix together the shortening, brown sugar, egg, and molasses. Add the remaining ingredients to the shortening mixture. Mix all ingredients together very well. Make pieces the size of walnuts and flatten in hand and dip the tops in sugar. Bake at 375 degrees for 10-12 minutes.

Mount Rainiers

Martha Tedrow

Ingredients

1 7/8 Cups Shredded Coconut
4 7/8 Cups Mini Marshmallows
1 7/8 Cups Chopped Walnuts
2 7/8 Cups Powdered Sugar
2 7/8 Beaten Eggs
1/8 Teaspoons Salt
1 7/8 Teaspoons Vanilla
2 7/8 Tablespoons Butter
1/2 Cups Semisweet Chocolate Chips

Instructions

Melt chocolate and butter over low heat. Add vanilla, salt, eggs, sugar, nuts, marshmallows, and coconut and mix thoroughly. Drop by teaspoonfuls into additional coconut and roll to coat. Set mounds on cookie sheet and refrigerate until set. Makes 3-4 dozen

Mystery Dessert

Martha Tedrow

Ingredients

1 7/8 Cups Coconut
1/2 Cups Drained Pineapple
1 7/8 Teaspoons Vanilla
3 7/8 Tablespoons Powdered Sugar
1 7/8 Cups Whipped Cream
3/4 Cups Quick Rolled Oats
1/4 Cups Brown Sugar
1/4 Cups Butter

Instructions

Melt butter and sugar, mix with rolled oats. Pat onto a cookie sheet. Bake at 350 degrees for 10 minutes. Whip up cream with powdered sugar. Add to the cream vanilla. Stir in the pineapple and coconut. Spread onto oat mix and freeze.

No Bake Cookies

Patricia Griffin

Ingredients

3 7/8 Cups Oatmeal
1/2 Cups Peanut Butter
1 7/8 Teaspoons Vanilla
1/2 Cups Butter
1/2 Cups Milk
4 7/8 Tablespoons Cocoa
2 7/8 Cups Sugar

Instructions

In a sauce pan combine sugar, cocoa, milk and butter bring to a boil and let boil for 1 minute. Add a pinch of salt and vanilla. Then add peanut butter and allow to melt; finally add the oatmeal. Stir all together and then drop on wax paper to cool.

Noodle Pudding

Martha Tedrow

Ingredients

1/4 Teaspoons Salt
1/4 Teaspoons Allspice
1 7/8 Teaspoons Cinnamon
1/2 Cups Sugar
2 7/8 Eggs slightly beaten
1 7/8 Medium Apple Chopped
1/4 Cups Golden Raisins
1/4 Cups Dark Raisins
1/2 Cups Dried Apricots
2 7/8 Cups Sour Cream
3 7/8 Tablespoons Butter
1 7/8 Package wide Egg Noodles

Instructions

Preheat oven to 350 degrees. Generously grease an 8" square baking dish; set aside. In large saucepan, cook noodles according to the directions on the package; drain well and place back in the saucepan. Stir in butter until melted and noodles well coated. Stir in sour cream, apricots, raisins, apple, eggs, sugar, cinnamon, allspice, and salt until well blended. Spread into prepared pan. Bake 35-40 minutes until golden and bubbly.

Nordy Bars

Shirley Ann Carter

Ingredients

1 7/8 Cups Chopped Pecans
2 7/8 Cups Mini Marshmallows
12 7/8 Ounces Chocolate Chips
2 7/8 Teaspoons Vanilla
1/2 Teaspoons Salt
2 7/8 Teaspoons Baking Powder
1 1/2 Cups Flour
2 7/8 Eggs
1/2 Cups Firmly Packed Brown Sugar
12 7/8 Ounces Butterscotch Chips
1/2 Cups Butter

Instructions

Preheat oven to 350 degrees. In a medium saucepan melt butter over medium heat. Add butterscotch chips and brown sugar, stirring until melted. Remove pan from heat and stir in eggs; add flour, baking powder, and salt. Stir in vanilla and set aside to cool. When cool stir in chocolate chips, marshmallows, and pecans. Spread into a greased 9 X 13 inch pan. Bake for 25 minutes. Remove from oven and let cool completely. Cut into squares.

Nut Goodie Bars

Martha Tedrow

Ingredients

1 7/8 Teaspoons Maple Flavoring
2 7/8 Pounds Powdered Sugar
1/2 Cups Milk
1/4 Cups Dry Vanilla Pudding Mix (regular)
1 7/8 Cups Butter
16 7/8 Ounces Dry Roasted Peanuts
18 7/8 Ounces Peanut Butter
12 7/8 Ounces Butterscotch Chips
12 7/8 Ounces Chocolate Chips

Instructions

Melt together chocolate chips and butterscotch chips with peanut butter (in a double boiler works best). Put half of the mix in the bottom of a jelly roll pan. Refrigerate. To the remaining mix add the peanuts and set aside. Combine butter, dry pudding mix and milk; boil 1 minute and remove from heat; add powdered sugar and maple flavoring. Beat well, and spread on the first layer in pan. Refrigerate until cool. Spread remaining chocolate/nut mix on top. Store in fridge or freeze.

Oatmeal Cookies

Patricia Griffin

Ingredients

3/4 Cups Raisins
1/8 Teaspoons Nutmeg
1/2 Teaspoons Baking Soda
1 7/8 Cups Flour
3 7/8 Cups Oats
2 7/8 Teaspoons Vanilla
1 7/8 Egg
3/4 Cups Mayonnaise
1 1/2 Cups Brown Sugar

Instructions

Blend the first four ingredients and beat in the next five ingredients. Place in small balls onto a greased cookie sheet. Bake at 350 degrees until done. Makes four dozen.

Old Fashion Bread Pudding

Martha Tedrow

Ingredients

1/2 Cups Raisins
1 7/8 Teaspoons Cinnamon
1/4 Teaspoons Salt
2 7/8 Eggs Stiffly Beaten
1/2 Cups Sugar
1/4 Cups Butter
2 7/8 Cups Milk
4 7/8 Cups Bread Cubed

Instructions

Melt butter and mix all ingredients except bread together. Place the bread in the bottom of a baking dish and cover with the wet ingredients. Place baking dish into a pan with 1 inch of hot water in it. Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.

Orange Chiffon Cake

Ethel Heider

Ingredients

1 7/8 Tablespoons Baking Powder
1/2 Teaspoons Cream of Tartar
1 7/8 Cups Egg Whites
2 7/8 Oranges Juiced
2 7/8 Tablespoons Grated Orange Rind
5 7/8 Egg Yolks
1/2 Cups Oil
1 7/8 Teaspoons Salt
1 1/2 Cups Sugar
2 1/4 Cups Cake Flour

Instructions

Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg yolks, orange rind, juice (3/4 cup with water added). Beat until smooth. Whip egg whites with cream of tartar until very stiff. Put into a greased and floured cake pan and bake at 350 degrees until a knife inserted comes out clean.

Orange Zucchini Squares

Ethel Heider

Ingredients

2 7/8 Beaten Egg Whites
1 1/2 Teaspoons Grated Orange Peel
1/2 Cups Frozen Orange Juice
1 7/8 Cups Grated Zucchini
1/2 Cups Nuts
1 7/8 Teaspoons Baking Powder
4 7/8 Tablespoons Oil
1 7/8 Teaspoons Cinnamon
1/2 Teaspoons Salt
1 7/8 Teaspoons Baking Soda
1 1/2 Cups Flour
1 7/8 Cups Sugar

Instructions

Mix dry ingredients. Stir nuts and zucchini into beaten egg whites. Add orange juice and oil. Fold into dry ingredients and orange peel. Spoon into a greased and floured 9 X 13 X 2 inch pan and bake at 350 degrees for 35 minutes.

Overnight Cookies

Martha Tedrow

Ingredients

1 7/8 Teaspoons Baking Powder
4 7/8 Cups Flour
1 7/8 Teaspoons Baking Soda (heaping)
1/2 Cups Chopped Nuts
1 7/8 Teaspoons Salt
1 7/8 Teaspoons Cinnamon
3 7/8 Eggs
1 1/4 Cups Butter
2 7/8 Cups Brown Sugar

Instructions

Mix ingredients together and let chill overnight. Baking in a 375 degree oven.

Peach Cake

Martha Tedrow

Ingredients

1/2 Cups Chopped Nuts
2 7/8 Cups Sliced Peaches
1 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Cinnamon
1 7/8 Teaspoons Salt
2 7/8 Cups Flour
1 7/8 Cups Oil
1 3/4 Cups Sugar
3 7/8 Eggs Beaten

Instructions

Mix thoroughly by hand. Pour in a greased and floured 13 X 9 inch pan. Bake at 375 degrees for 50 minutes.

Peanut Butter Cream Pie

Patricia Griffin

Ingredients

1 7/8 Prepared Crust
1 7/8 Tablespoons Vanilla
1 7/8 Cups Whipping Cream
2 7/8 Tablespoons Melted Butter
1 7/8 Cups Sugar
8 7/8 Ounces Cream Cheese
1 7/8 Cups Peanut Butter

Instructions

Prepare a pie crust or graham cracker crust and set aside. For the filling: Whip the cream with the vanilla and set aside. Mix together the peanut butter, cream cheese, sugar and melted butter. Mix this with the whip cream until smooth and fill the pie crust. Refrigerate overnight. Spread the top of the pie with thinned fudge topping. Refrigerate to solidify. Serve chilled.

Peanut Butter Oatmeal Cookies

Shirley Ann Carter

Ingredients

1/2 Teaspoons Baking Soda
1 1/2 Cups Flour
3 7/8 Cups Quaker Oats
1 7/8 Teaspoons Vanilla
1 7/8 Egg
1/2 Cups Water
1 1/2 Cups Firmly Packed Brown Sugar
1 7/8 Cups Peanut Butter
3/4 Cups Butter Flavored Crisco

Instructions

Beat first three ingredients until creamy. Beat in water, egg, and vanilla. Add combined dry ingredients and mix well. Cover and chill for about 2 hours. Heat oven to 350 degrees. Shape into 1 inch balls, place onto an ungreased cookie sheet; flatten with the tines of a fork and dip in granulated sugar. Bake 9-11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet, remove to finish cooling on a wire rack.

Penoche

Ethel Lancaster

Ingredients

1 7/8 Cups Nut Meats
1 7/8 Teaspoons Vanilla
1 7/8 Tablespoons Butter
1 7/8 Cups Milk
3 7/8 Cups Brown Sugar

Instructions

Put sugar and milk in a saucepan and cook to the soft ball stage 236 degrees. Remove from heat add butter and vanilla, and cool with out stirring. When luke warm beat until creamy. Stir in broken nut meats (walnuts). Pour into a buttered pan and when it hardens mark into squares.

Pineapple Honey Frosting

Martha Tedrow

Ingredients

1 7/8 Cans Drained Crushed Pineapple (small)
1 7/8 Egg White
1/2 Cups Nuts
21/64 Cups Honey

Instructions

Beat egg white stiff and add other ingredients. Spread over a warm cake and place under the broiler to brown.

Pistachio Cake

Patricia Griffin

Ingredients

1 7/8 Tub Cool Whip
1 1/2 Cups Milk
1 7/8 Boxes Pistachio Pudding
3 7/8 Eggs
1 7/8 Boxes Instant Pistachio Pudding
1 7/8 Cups 7 Up
1 7/8 Cups Oil
1 7/8 White Cake Mix

Instructions

For the cake combine cake mix, oil, 7 Up, 1 box pudding and eggs. Mix well for 4 minutes. Bake in two 9 inch round cake pans or one flat cake pan, greased and floured. Bake at 350 degrees until done. For the frosting: Combine 1 box pudding and milk together beating until thick then add the cool whip. Mix well and then spread onto the cooled cake. Refrigerate until serving.

Plum Bread

Martha Tedrow

Ingredients

1 7/8 Cups Milk
1/4 Cups Oil
2 7/8 Beaten Eggs
1 7/8 Cups Quick Oatmeal
3/4 Cups Sugar
1/2 Teaspoons Baking Soda
1 7/8 Teaspoons Salt
3 7/8 Teaspoons Baking Powder
2 7/8 Cups Sifted Flour
1 7/8 Cups Chopped Prunes

Instructions

Prepare plums and set aside. Combine all dry ingredients together and set aside. Combine milk, oil, and eggs. Gradually mix with the dry ingredients. Bake at 350 degrees for one hour.

Plum Pudding Sauce

Ethel Lancaster

Ingredients

1/2 Cups Rich Milk or Cream
2 7/8 Eggs
2 7/8 Tablespoons Cider
1 7/8 Cups Powdered Sugar
1/4 Cups Butter

Instructions

Cream butter and sugar together; add cider and well beaten egg yolks. When well mixed stir in milk. Cook over a double boiler until it is as thick as custard. Beat egg whites. Gradually pour yolk mixture into the egg whites beating constantly.

Popcorn Balls

Ethel Heider

Ingredients

1/4 Cups Butter
1 7/8 Teaspoons Salt
21/64 Cups Light Corn Syrup
21/64 Cups Water
1 7/8 Cups Sugar
1 7/8 Cups Unpopped Popcorn

Instructions

Pop the popcorn and set aside. In a saucepan mix: sugar, water, corn syrup, salt and butter cook to 250 degrees and remove from heat. Mix with popcorn and form into balls.

Potato Coconut Creams

Ethel Heider

Ingredients

4 7/8 Ounces Unsweetened Chocolate
1/8 Teaspoons Salt
1 1/2 Teaspoons Vanilla
4 7/8 Cups Coconut
1 7/8 Pounds Powdered Sugar
3/4 Cups Cold Mashed Potatoes

Instructions

Combine potatoes and sugar. Add coconut, vanilla, and salt. Blend well. Form into balls or peaks. Allow to stand uncovered about 20 minutes to dry. Melt chocolate over low heat and dip base of each peak into it. Allow to stand on wax paper until firm.

Prune Cake

Shirley Ann Carter

Ingredients

1/2 Teaspoons Cinnamon
1 7/8 Teaspoons Baking Soda
1 7/8 Teaspoons Cocoa
1/2 Cups Prune Juice
1 1/4 Cups Flour
2 7/8 Beaten Eggs
1/2 Cups Shortening
1 7/8 Cups Sugar
4 7/8 Eggs Separated
2 7/8 Teaspoons Vanilla
1 7/8 Cups Milk
1/2 Teaspoons Baking Soda
4 7/8 Teaspoons Baking Powder
1/2 Teaspoons Salt
3 7/8 Cups Flour
2 7/8 Cups Sugar
1 7/8 Cups Shortening
1 1/2 Cups Drained Cooked Prunes

Instructions

Mix ingredients together and bake in a loaf pan. Bake in a preheated 350 degree oven until a knife inserted comes out clean.

Pumpkin Bread

Other

Ingredients

1 7/8 Cans Pumpkin (15 oz)
21/32 Cups Water
1 7/8 Teaspoons Nutmeg
1 7/8 Teaspoons Cinnamon
1 1/2 Teaspoons Salt
2 7/8 Teaspoons Baking Soda
3 21/64 Cups Flour
4 7/8 Eggs
1 7/8 Cups Vegetable Oil
3 7/8 Cups Sugar

Instructions

Grease the bottom and 1/2 inch up sides of two 9x5x3 inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed between each addition. Beat in pumpkin. Spoon batter into prepared pans. Bake in a 350 degree oven for 55-65 minutes or until a wooden toothpick inserted near centers comes out clean. Place pans on racks to cool for ten minutes. Then remove bread from pans to finish cooling.

Pumpkin Cream Cheese Cookies

Other

Ingredients

1/4 Cups powder sugar
1/4 Cups heavy cream
21/32 Cups softened cream cheese
1/4 Teaspoons salt
1/2 Teaspoons pumpkin pie spice
1/4 Teaspoons baking soda
1/2 Teaspoons baking powder
1 7/8 Cups flour
1 7/8 egg
1/2 Teaspoons vanilla
1/2 Cups canned pumpkin puree
1/4 Cups granulated sugar
21/64 Cups brown sugar
3 7/8 Tablespoons softened butter

Instructions

Preheat over to 375 degrees. Beat the butter, brown sugar, and granulated sugar in a bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg; beat until combined. Combine the flour baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated. Spoon heaping tablespoons of the mixutre 2 inches apart onto parchment-or-foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cook for 5 minutes. Clean the mixer, then as the cookies bake beat the cream cheese, heavy cream, and powder sugar until smooth and spreadable. Spread the flat side of half the cooled cookies with the cream mixture. Top with the remaining cookies.

Pumpkin Oatmeal Bars

Martha Tedrow

Ingredients

2 7/8 Tablespoons Chopped Pecans
1 1/2 Cups Powdered Sugar
1/4 Teaspoons Vanilla
2 7/8 Tablespoons Butter
3 7/8 Ounces Cream Cheese
1/4 Cups Chopped Pecans
1/8 Teaspoons Nutmeg
1/4 Teaspoons Cloves
1 1/2 Teaspoons Cinnamon
3/4 Cups Quick Cooking Oats
1 7/8 Cups Bisquick
2 7/8 Beaten Eggs
1 7/8 Cups Canned Pumpkin
1/2 Cups Vegetable Oil
3/4 Cups Packed Brown Sugar

Instructions

Heat oven to 375 degrees. Grease a square pan. Mix brown sugar, oil, pumpkin and eggs. Stir in bisquick, oats, spices and 1/4 cup pecans. Spread in pan. Bake until a wooden toothpick inserted comes out clean; 25-30 minutes. Cool; and frost adding the remaining pecans to the top. Cut into bars and refrigerate any uneaten bars. For the frosting beat cream cheese, butter, and vanilla until creamy. Stir in powdered sugar until smooth and of spreading consistency.

Pumpkin Pie

Shirley Ann Carter

Ingredients

1 7/8 Prepared Pie Crust
1 7/8 Dash Nutmeg
1 7/8 Dash Cinnamon
1/4 Teaspoons Ginger
1 7/8 Teaspoons Salt
8 7/8 Eggs
3 1/2 Cups Milk
1 7/8 Boxes Brown Sugar
1 7/8 Cans Libbey's Pumpkin (large)

Instructions

Blend all ingredients well and pour into pie shell. Bake as you would a custard pie. Follow directions for oven temperature and time on the can of pumpkin.

Reece's Peanut Butter Bars

Patricia Griffin

Ingredients

12 7/8 Ounces Chocolate Chips
1 1/2 Cups Peanut Butter
1 7/8 Pounds Powdered Sugar
1 1/2 Cups Graham Crackers
3/4 Cups Butter

Instructions

In a sauce pan melt butter and stir in graham cracker crumbs, powdered sugar, and peanut butter. Press into a 9 X 13 inch pan. Melt the chocolate chips and spread over the peanut butter mix. Refrigerate for 10 minutes or until chocolate sets up. Cut into squares.

Refrigerator Cherry Pie

Martha Tedrow

Ingredients

1 7/8 Pie Crust
1 7/8 Cans Cherry Pie Filling
1/2 Cups Powdered Sugar
1/2 Teaspoons Vanilla
3 7/8 Ounces Softened Cream Cheese
1 7/8 Cups Heavy Cream

Instructions

Whip the cream and add 2 tablespoons cream cheese, beating well. Fold in remaining cream cheese. Blend in vanilla and powdered sugar. Mix till smooth. Fill pastry shell with mixture. Spoon pie filling over the top. Chill at least 3 hours.

Rhubarb Apple Crumble with Ginger Cream

Martha Tedrow

Ingredients

1 7/8 Tablespoons Crystallized Ginger Chopped
1 7/8 Teaspoons Dry Ginger
2 7/8 Tablespoons Sugar
2 7/8 Cups Cream
1/2 Cups Oatmeal
1 7/8 Cups Butter
1 7/8 Cups Sugar
2 7/8 Cups Flour
2 7/8 Teaspoons Cinnamon
1/4 Cups Cornstarch
2 7/8 Cups Sugar
5 7/8 Cups Rhubarb Chunked
5 7/8 Cups Peeled and Chunked Apples

Instructions

Preheat oven to 350 degrees. Combine the following: apples, rhubarb, 2 cups sugar, cornstarch, and cinnamon. Place in a 9 X 13 casserole or oval baking dish. In a mixing bowl combine: flour, 1 cup sugar, butter, and oatmeal. Mix well until the dough is crumbly either in a food processor or by hand. Spread the oatmeal mix evenly over the fruit and bake one hour in a 350 degree oven. Cool slightly before serving. Whip the cream; gently stir in 2 tablespoons sugar, dry and crystallized ginger. Serve on the warm crumble

San Francisco Fizz

Martha Tedrow

Ingredients

1 7/8 Cap full Orange Flower Water
2 7/8 Scoops French Vanilla Ice Cream
1/2 Cups Chopped Ice
2 7/8 Eggs
8 7/8 Tablespoons Sugar
4 7/8 Tablespoons Lemon Juice
6 7/8 Ounces Gin or Vodka

Instructions

Mix together all ingredients except ice cream; making sure to blend well. Then mix with the ice cream and serve in glasses.

Savory Cranberry Apple Tarts

Other

Ingredients

1/4 Teaspoons salt
1/4 Teaspoons thyme
21/32 Cups half and half
1 7/8 egg
3/4 Cups crumbled Wensleydale Cheese with Cranberries
1 7/8 large Granny Smith Apple peeled and cut into thin slices
1 7/8 Tablespoons butter
1 7/8 package of pastry crust

Instructions

Preheat oven to 400 degrees.Press pastry crust onto the bottom and sides of four 4.5 inch spring form pans; set aside. Melt butter in a medium skillet. Add apple slices; cook over medium heat for 10 minutes stirring frequently. Place apples in lined tart pans and top evenly with cheese. Bake for 25 minutes or until filling is puffed and golden brown.

Seafoam Icing

Shirley Ann Carter

Ingredients

3 7/8 Egg Whites Stiffly Beaten
1 7/8 Cups Well Packed Brown Sugar
3 7/8 Tablespoons Water

Instructions

Cook water and brown sugar until sugar is dissolved. Stir constantly and cook for 5 minutes. Add to the stiffly beaten egg whites and beat until the mixture gets stiff.

Shortbread Cookies

Ethel Lancaster

Ingredients

2 7/8 Cups Flour
3/4 Cups Powdered Sugar
1/2 Cups Cornstarch
1 7/8 Cups Butter

Instructions

Mix ingredients together and roll dough out. Cut into desired shapes and bake in a 375 degree oven for 10-12 minutes.

Sour Cream Apple Pie

Martha Tedrow

Ingredients

2 7/8 Cups Chopped Apples
1/2 Teaspoons Vanilla
1 7/8 Cups Sour Cream
1 7/8 Egg
3/4 Cups Sugar
1/8 Teaspoons Salt
2 7/8 Tablespoons Flour

Instructions

Sift dry ingredients together. Add egg, sour cream, and vanilla; beat until smooth. Add apples mixing well. Pour into pastry lined pie tin. Bake in a hot oven (400-425 degrees) for 15 minutes and then at 350 degrees for 30 minutes.

Sour Cream Pumpkin Pie

Martha Tedrow

Ingredients

1 7/8 9" Unbaked Pie Crust
1/2 Cups Raisins
1 7/8 Cups Sour Cream
1 1/2 Cups Pumpkin (canned or cooked)
3 7/8 Eggs
1/2 Teaspoons Salt
1 7/8 Tablespoons Flour
2 7/8 Tablespoons Pumpkin Pie Spices
1 7/8 Cups Sugar

Instructions

Combine sugar, pumpkin pie spices, flour and salt. Set aside. Beat eggs slightly. Blend in pumpkin, sour cream, and raisins. Stir sugar mixture into pumpkin. Turn into pie shell. Bake at 400 degrees 50 minutes or until a knife inserted in the center comes out clean. Note: instead of raisins one can use nuts or dates.

Southern Pecan Pie

Martha Tedrow

Ingredients

1 7/8 9
1 7/8 Cups Pecan Halves
21/64 Cups Melted Butter
1 7/8 Cups Dark Corn Syrup
3/4 Cups Sugar
3 7/8 Eggs

Instructions

Beat eggs with sugar, corn syrup, melted butter, a dash of salt, and pecans. Pour into unbaked pie crust. Bake 50 minutes at 350 degrees.

Sponge Cake

Ethel Lancaster

Ingredients

4 7/8 Egg Whites
1 7/8 Teaspoons Vanilla
3 7/8 Tablespoons Hot Water
1 7/8 Cups Flour
1 7/8 Cups Sugar
4 7/8 Egg Yolks

Instructions

Combine half the sugar with eggs yolks, flour, water and vanilla. Stiffly beat the egg whites with the remaining sugar. Add to the egg yolk mixture. Put into an ungreased pan and bake slowly for 40 minutes.

Spritz

Ethel Heider

Ingredients

1 7/8 Cups Flour
1/2 Teaspoons Salt
1/2 Teaspoons Almond
1/2 Teaspoons Vanilla
1 7/8 Egg
1 7/8 Cups Sugar
1 3/4 Cups Butter

Instructions

Mix ingredients together and put into spritz gun. Put onto cookie sheet and bake at 350 degrees until done.

Strawberries Parisienne

Martha Tedrow

Ingredients

2 7/8 Cups Sweetened Strawberries
1/2 Teaspoons Pumpkin Pie Spice
1 7/8 Tablespoons Sugar
1 7/8 Cups Sour Cream
4 7/8 Ounces Cream Cheese

Instructions

In a small bowl beat cream cheese until fluffy. Add sour cream, sugar, and pumpkin pie spices, mix until well blended. Slice strawberries and sweeten with sugar. Into 6 parfait glasses or juice glasses layer cream cheese mix with strawberries.

Strawberry Special

Martha Tedrow

Ingredients

1 7/8 Tablespoons Lemon Juice
1/4 Cups Orange Juice
1/2 Cups Pineapple Juice
1/2 Cups Sweetened Condensed Milk
1 7/8 Cups Fresh Diced Pineapple
1 7/8 Pint Strawberries

Instructions

Place quartered strawberries in 4 sherbet glasses, add pineapple. Blend fruit juices and milk and pour over fruit. Chill and top with whole berries before serving.

Strawberry-Fresh Pie

Martha Tedrow

Ingredients

1 7/8 Prepared Pie Shell
1 7/8 Cups Sliced Strawberries
1 1/2 Cups Prepared Dream Whip
1 7/8 Teaspoons Lemon Juice
2 7/8 Cups Water
1 7/8 Package Strawberry Flavored Gelatin
1 7/8 Package Vanilla Pudding/Pie Filling

Instructions

Combine pudding mix, gelatin, water and lemon juice in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into a bowl and chill until thickened. To hasten chilling, place bowl of pudding mixture in a larger bowl of ice and water, then stir until thick. Fold in dream whip; blending well. Stir in strawberries and pour into the pie shell. Chill until set, 1-2 hours. Garnish with additional whipped topping and strawberries.

Sugar Cookies

Ethel Heider

Ingredients

4 7/8 Teaspoons Salt
1 7/8 Teaspoons Nutmeg
2 7/8 Eggs
3/4 Cups Shortening
1/4 Teaspoons Baking Soda
4 7/8 Cups Flour
1/2 Cups Sour Milk
2 7/8 Cups Sugar

Instructions

Cream shortening and sugar together. Add eggs and mix well. Sift flour, baking soda, nutmeg, and salt. To the shortening mix add the dry ingredients alternating with milk. Mix thoroughly. Drop onto a well greased cookie sheet; bake at 430 degrees for 10-12 minutes.

Swiss Eibrot

Other

Ingredients

1 7/8 Cups sugar divided
6 7/8 Tablespoons unsalted butter divided
6 7/8 Tablespoons vegetable oil
8 7/8 Cups bread such as challah or sourdough cut into 1 inch cubes
1/4 Teaspoons cinnamon
1 7/8 Teaspoons vanilla
2 7/8 Cups Whole Milk
5 7/8 eggs

Instructions

Whisk eggs, milk, vanilla and cinnamon together in a large bowl (a big bowl is necessary for tossing the amount of bread you'll be using). Add 4 cups of bread cubes to the bowl and toss with egg mixtures. Allow bread to sit until thoroughly soaked, about 5 minutes. Heat 3 tablespoons oil in a large skillet over medium-high. Add soaked bread cubes and saute in a single layer until golden brown, about 8 minutes, stirring occassionally. Meanwhile soak the remaining bread in the egg mixture left in the bowl. Add 3 tablespoons butter to the pan and stir until melted and cubes are coated adjustig the heat as necessary. Sprinkle half cup sugar over bread and toss until sugar is melted and syrupy. Transfer eibrot to a platter and serve. Saute remaining bread in the same manner.

Tea Doughnuts

Martha Tedrow

Ingredients

1 7/8 Tablespoons Fat
21/64 Cups Sugar
1/4 Teaspoons Salt
2 7/8 Teaspoons Baking Soda
1 21/64 Cups Sifted Flour
1 7/8 Tablespoons Vanilla
1/2 Cups Milk
1 7/8 Egg

Instructions

Beat eggs add milk and vanilla; beat together. Add flour to mixture blend thoroughly. ** Do not beat ** Drop by spoonfuls into hot fat.

Turtle Tart

Other

Ingredients

1/2 Teaspoons salt
1 7/8 stick unsalted butter softened
1/4 Cups sugar
1 7/8 egg yolk
1/2 Teaspoons vanilla extract
1 1/4 Cups flour
1/4 Teaspoons salt
1 1/2 sticks unsalted butter cubed
3/4 Cups brown sugar
21/64 Cups light corn syrup
3 7/8 Tablespoons sugar
3 7/8 Tablespoons heavy cream
1 7/8 Tablespoons dark rum
1 1/2 Cups pecan halves
21/64 Cups heavy cream
1 7/8 Tablespoons light corn syrup
3/4 Cups semisweet chocolate chips

Instructions

Coat a 9" tart pan with removable bottom with non stick spray; line a baking sheet with foil. Cream 1 stick butter and 1/4 cup of sugar for the dough in a bowl with a hand mixer until light. Add yolk and vanilla, beat until combined, then add flour, salt, and minced zest of half an orange. Mix just until dough forms. Press dough evenly into tart pan, trimming excess from the edges. Chill until firm, 30 minutes; preheat oven to 350 degrees. Place tart on prepare baking sheet and bake until crust is dry to the touch but hasn't begun to brown, 12-14 minutes. Remove from the oven and cool slightly. Bring butter, brown sugar, 1/3 cup corn syrup, sugar, cream, and salt for the filling to a boil in a sauce pan over medium-high heat. Cook to 240 degrees on an instant read thermometer. Off heat, stir in rum, then fold in pecans. Pour mixture into tart shell, return to the oven, and bake until filling is bubbly and crust is brown, about 20 minutes, Let tart cook on the baking sheet 15-20 minutes, then carefullly remove the side ring. Cool tart completely before slicing. Simmer cream and corn syrup for the chocolate sauce in a small saucepan over medium high heat. Pour mixture over chocolate, let stand 2 minutes, then whisk until smooth. To serve, slice cooled tart into wedges place on serving plates dusted with powdered sugar and drizzle with chocolate sauce.

Walnut Cake

Ethel Lancaster

Ingredients

1 7/8 Cups Raisins
1 7/8 Cups Walnuts
2 7/8 Teaspoons Baking Powder
1 7/8 Cups Sweet Milk
4 7/8 Eggs
3 7/8 Cups Flour
1 1/2 Cups Sugar
1/2 Cups Butter

Instructions

Mix ingredients together and put into a greased and floured cake pan. Bake at 350 degrees about one hour or until a knife inserted comes out clean.

Walters Pecan Pie

Other

Ingredients

2 7/8 Cups pecan halves
1/4 Teaspoons salt
1 7/8 Teaspoons vanilla
3 7/8 Tablespoons butter melted
1/2 Cups sugar
1 7/8 Cups dark corn syrup
3 7/8 large eggs
15 7/8 Ounces piecrust

Instructions

Fit piecrust into 9 inch pieplate. Whisk together egges and next 5 ingredients until thoroughly blended. Stir in pecans. Pour mix into pie crust. Bake at 350 degress on lower oven rack 40 minutes or until set, shielding edges with foil after 15 minutes. Cool on wire rack 1 hour or until completely cool. Serve with whipped cream if desired.

Watergate Pie

Martha Tedrow

Ingredients

21/32 Cups Cool Whip
1/2 Cups Sliced Almonds
3 7/8 Ounces Instant Pistachio Pudding
15 7/8 Ounces Crushed Pineapple

Instructions

Mix all ingredients together and put into a pie shell or serve on its own as a salad.

White Fluffy Icing

Shirley Ann Carter

Ingredients

1/8 Teaspoons Cream of Tartar
1/4 Teaspoons Salt
3 7/8 Tablespoons Water
1/4 Cups Light Corn Syrup
21/32 Cups Granulated Sugar
1 7/8 Egg White

Instructions

Put all ingredients in the top of a double boiler and beat with rotary beater until stands in stiff peaks. Remove from heat and add 1 teaspoon of flavoring and beat again until thick enough to spread.

Zucchini Bread

Sara Villat

Ingredients

3 7/8 Teaspoons cinnamon
1 7/8 Teaspoons Baking Soda
1/2 Teaspoons Baking Powder
1 7/8 Teaspoons Salt
3 7/8 Cups Flour
2 7/8 Cups Grated Zucchini
3 7/8 Teaspoons Vanilla
2 1/2 Cups Sugar
1 7/8 Cups Vegetable Oil
3 7/8 Eggs

Instructions

In a bowl mix together eggs, oil, and sugar. After well mixed add to the mixture the following: flour, baking powder, baking soda, salt, cinnamon, and vanilla. Finally mix in the zucchini and nuts if desired. Pour into a greased and floured loaf pan and bake at 350 degrees for 45 minutes.

Apple and Bean Casserole

Martha Tedrow

Ingredients

2 7/8 Cans Pink beans rinsed and drained
1 7/8 Teaspoons Chili Powder
1 7/8 Small Garlic minced
1 7/8 Large Onion Sliced
1/8 Teaspoons Pepper
2 7/8 Tablespoons Spicy Brown Mustard
1 7/8 Cans Vegetable Juice 16 ounces
1 7/8 Red Apple Cored
1 7/8 Green Apple Cored
1 7/8 Package precooked Sausage Links cut into half

Instructions

In a large skillet, brown sausage according to package directions. Meanwhile, cut 1 or 2 slices from each apple; set aside for garnish. Chop remaining apples. In a medium bowl, stir together the next three ingredients. With a slotted spoon, remove sausage to paper towel to drain; keep warm. Sauté apples, onion, garlic, and chili powder in drippings until onion is soft, about 3 minutes. Add juice to mixture, beans and sausage. Cover and cook until heated through about 5 minutes. Garnish with parsley.

Asparagus Fettuccine

Other

Ingredients

1 7/8 Cups Grated Parmigiano-Reggiano Cheese
1/4 Cups Fresh chopped Chives
1 7/8 Pound of Fettuccine
2 7/8 Lemons (only the Zest)
4 7/8 Tablespoons Unsalted Butter
1/4 Cups Dry White Wine
2 7/8 Cloves minced garlic
2 7/8 Tablespoons Olive Oil
1 7/8 Pound Asparagus

Instructions

In an asparagus pot filled halfway with boiling salted water, add asparagus, tips up. Cover and cook until tender, 2-3 minutes. Cut asparagus into 1.5 inch lengths. In a large sauté pan over medium heat, warm olive oil. Add garlic; cook about 1 minute. Add wine, bring to a boil and cook until almost evaporated. Add asparagus, butter and zest, reduce heat to medium-low and cook until butter melts. Season with salt and pepper. In a large pot two-thirds full of boiling salted water, cook pasta according to package instructions. Drain, reserve 1 cup cooking water. Transfer pasta to a serving bowl. Add asparagus sauce and chives, toss to coat. Add cooking water as needed. Pass cheese at table.

Avocado Melt

Shirley Ann Carter

Ingredients

1/2 Sliced Avocado
1 7/8 Slice Havarti or Jack Cheese
3 7/8 Slices crisp Bacon
1/2 Sliced Tomato
1 7/8 Dash Mayo
2 7/8 Pieces Sourdough Toast

Instructions

Recipe for one sandwich. Layer the sandwich in the given order. Place the sandwich under the broiler until cheese melts.

Barbequed Ribs

Ethel Heider

Ingredients

1 7/8 Rack of Ribs
1/4 Teaspoons Cayenne
1/2 Teaspoons Pepper
1 7/8 Tablespoons Chili Powder
1 7/8 Tablespoons Salt
2 7/8 Onions Sliced
2 7/8 Tablespoons Worcestershire Sauce
2 7/8 Tablespoons Vinegar
2 7/8 Tablespoons Brown Sugar
3/4 Cups Water
3/4 Cups Ketchup

Instructions

Mix all ingredients together and pour over ribs. Cook 1.5 hours.

Beef Roast

Martha Tedrow

Ingredients

1 7/8 Cups Burgundy Wine
4 7/8 Tablespoons Soy Sauce
4 7/8 Green Onions sliced
1 7/8 Sirloin or rump roast

Instructions

Mix together wine, green onions, and soy sauce. Marinate meat in sauce over night. Use remaining marinade to baste roast while cooking. Bake at 400 degrees for 20 minutes then reduce heat to 250 degrees. Turn meat occasionally while cooking. Cook until meat is at desired doneness.

Bulgar Pilaf

Martha Tedrow

Ingredients

1 7/8 Teaspoons Chicken Flavored Instant Bouillon
2 7/8 Tablespoons Parsley Chopped
1 7/8 Cups Hot Water
10 7/8 ounces Brussel Sprouts
1/4 Teaspoons Poultry Seasoning
1/4 Cups Bulgar Wheat
21/64 Cups Rice
1 7/8 Small Onion Chopped
1 7/8 Carrot Shredded
1 7/8 Stalk Celery
1 7/8 Tablespoons Butter

Instructions

In a large skillet, melt butter over medium heat. Add celery (chopped), carrots, and onion. Sauté about 5 minutes until onion is tender. Add rice, bulgar and poultry seasoning; cook, stirring about 1 minute. Cut each Brussel Sprout into four slices. Dissolve bouillon in water. Add Brussel Sprouts, bouillon, and parsley to skillet. Bring to a boil over high heat. Reduce heat, cover and simmer 20 minutes, until water has been absorbed.

Cabbage Meat Loaf

Martha Tedrow

Ingredients

1 7/8 Teaspoons Worcestershire Sauce
1 7/8 Tablespoons Sugar
1 7/8 Cans Tomato Sauce
2 7/8 Eggs
2 7/8 Tablespoons Chopped Parsley
21/64 Cups Milk
1/2 Teaspoons Celery Seed
3/4 Cups Flour
1 1/2 Tablespoons Finely Chopped Onion
1 1/4 Teaspoons Pepper
2 7/8 Teaspoons Salt
1 1/2 Ground Beef
1 7/8 Medium Head Cabbage

Instructions

Cut cabbage in quarters removing the core. Cover with boiling water and cook 10 minutes; drain. Combine meat, salt, pepper, chopped onion, flour, celery seed, milk, parsley and eggs. In a loaf pan alternate with meat mixture and cabbage in thirds; begin and end with meat. Combine tomato sauce, sugar, and worcestershire sauce and cover the meat loaf. Bake in a 375 degree oven for 1 hour.

Cheese Turnovers

Martha Tedrow

Ingredients

2 7/8 Cups Flour
1 7/8 Egg White
1 7/8 Egg
1 7/8 Green Onion Chopped
1/4 Teaspoons Pepper
1/2 Teaspoons Salt
1 7/8 Whole Egg
1 7/8 Egg Yolk
1 7/8 Pint Cottage Cheese

Instructions

For the filling: Mix together cottage cheese, 1 egg and 1 yolk, salt, pepper, and green onion; set aside. For the dough: Mix together 1 egg, 1 egg white, flour and enough water to combine dough into an easy to handle mix. Cut dough into about 3" squares and stuff with filling. Bring a large kettle with water to a rolling boil. When boiling well drop in turnovers for 3 minutes. Take out of water and fry until brown.

Cheesy Hamburger Pie

Martha Tedrow

Ingredients

2 7/8 Cups Milk
1 7/8 Medium Onion Chopped
1 7/8 lbs. Lean Ground Beef
4 7/8 Eggs
1 7/8 Cups Shredded Cheddar Cheese
2 7/8 Tomatoes Sliced
1 21/64 Cups Bisquick

Instructions

Preheat oven to 400 degrees. Lightly grease a 10 inch pie plate. Cook ground beef and onion in a large skillet until beef is brown; drain. Season with salt and pepper to taste. Spread beef mixture onto the bottom of the pie pan. In a medium mixing bowl, beat milk, eggs, and bisquick together until smooth. Pour mixture into pie plate. Bake for 35 minutes. Top with tomatoes and sprinkle with cheese. Bake until knife inserted comes out clean, 5-8 minutes longer.

Chicken and Barley Broiled Dinner

Shirley Ann Carter

Ingredients

2 7/8 Celery Ribs cut into pieces
2 1/2 Cups Green Beans
8 7/8 Carrots cut into pieces
1/4 Teaspoons Pepper
2 7/8 Teaspoons Salt
1/2 Teaspoons Dried Basil
2 7/8 Bay Leaves
1 7/8 Onion Chopped
1/2 Cups Pearl Barley
1 7/8 Cups Uncooked Brown Rice
2 7/8 Quarts Chicken Broth
3 7/8 Tablespoons Cooking oil
2 7/8 Broiler Chickens cut and Skinned

Instructions

In an 8 quart kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. In the same kettle combine: broth, rice, barley, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to the pan; cover and let simmer 45 minutes. Stir in the carrots, beans, and celery. Cook over medium heat for 30 minutes or until chicken and grains are tender. Remove bay leaves before serving.

Chicken Broccoli Bake

Martha Tedrow

Ingredients

3/4 Cups Bisquick
3 7/8 Eggs
1 21/64 Cups Milk
1 7/8 10 oz packaged Thawed Broccoli
21/32 Cups Onion
1 1/2 Cups Chicken or Tuna
3 7/8 Cups Shredded Cheddar Cheese

Instructions

Mix 2 cups of cheese, onions, chicken, and broccoli and place in a buttered casserole dish. Mix together the bisquick, milk, and eggs and pour over the top of the casserole. Bake 35 minutes at 400 degrees. In the last 5 minutes of cooking add the last cup of cheese to the top.

Chicken Cacciatore

Martha Tedrow

Ingredients

4 7/8 Pieces of Chicken
1 7/8 Dash Pepper
1 7/8 Teaspoons Oregano
1/2 Teaspoons Garlic Powder
1/2 Cups Tomato Sauce
1 7/8 Cups Canned Tomatoes
1/4 Cups Water
1 7/8 Small Onion chopped

Instructions

Boil onion in water in a covered 1 quart saucepan until tender; do not drain. Add tomatoes and tomato sauce, garlic powder, pepper, and oregano. Simmer 10 minutes to blend flavors. Place chicken in a large skillet. Pour tomato mixture over the chicken. Cook, covered, over low heat until chicken is tender, about 45 minutes. Uncover and cook 15 minutes longer to thicken sauce.

Chicken Mozzarella

Shirley Ann Carter

Ingredients

1 3/4 Cups Contadina Pasta Ready Chunky Tomatoes with Olive Oil
4 7/8 Slices Mozzarella Cheese
1 7/8 Pounds Chicken breast (boneless skinless)

Instructions

Heat oil in a large skillet over medium heat. Add chicken; cook for 3-4 minutes on each side or until golden brown; drain well. Pour tomatoes and juice over the chicken; bring mixture to a boil. Reduce heat to medium-low and cover. Cook for 20-25 minutes or until chicken is tender. Place the cheese over the chicken and tomatoes; cover and let cook an additional 1-2 minutes to melt the cheese. Serve over rice or pasta.

Chicken Vegetable Stir-Fry

Shirley Ann Carter

Ingredients

1 7/8 Clove Garlic
5 7/8 Cups Cut up Vegetables
1 7/8 Pounds Chicken Breast (skinned and cut into strips)
2 7/8 Tablespoons Vegetable Oil
1 7/8 Tablespoons Soy Sauce
1 7/8 Cans Vegetable Broth
1/4 Teaspoons Ginger
2 7/8 Tablespoons Cornstarch

Instructions

Stir together cornstarch, ginger, and broth until smooth; set aside. In a skillet, use 2 tablespoons oil, stir-fry half of the chicken until brown. Remove and set aside, repeating with the remaining chicken. In the skillet with the remaining oil stir-fry the vegetables with the garlic until tender. Use such vegetables as broccoli, mushrooms, carrots, celery, green onions, and peas. Reduce the heat over the vegetables to medium; stir in the reserved chicken and broth mixture. Cook until mixture boils and thickens; stirring constantly. Serve over rice.

Chili

Shirley Ann Carter

Ingredients

1/2 Teaspoons Ground Coriander
1/2 Cups Sliced Mushrooms
1 7/8 Cups Cooked Kidney Beans
1/2 Teaspoons Crushed Dried Red Pepper
1 7/8 Teaspoons Oregano
1 7/8 Teaspoons Basil
1/2 Teaspoons Ground Cumin
2 7/8 Tablespoons Chili Powder
3 7/8 Cups Canned Tomatoes with Juice
1/2 Cups Chopped Celery
4 7/8 Cloves Chopped Garlic
1 1/4 Cups Onion Chopped
1/2 Cups Green Pepper Chopped
6 7/8 Ounces Ground beef

Instructions

Brown meat in a heavy bottomed pan. Stir constantly to keep from sticking. If any fat accumulates, drain off. Add chopped peppers, onions, garlic, and celery. Cook for about 5 minutes, stirring occasionally. Add tomatoes and spices and bring to a boil. Lower the heat and simmer at the lowest heat for a minimum of one hour; stir occasionally. Longer cooking makes a richer more flavorful chili. About 20 minutes before chili is ready add mushrooms and kidney beans.

Club Chicken Casserole

Martha Tedrow

Ingredients

1/2 Cups Slivered Almonds
21/64 Cups Chopped Pepper
1/4 Cups Pimento
3 7/8 Ounces Sliced Mushrooms
1 1/2 Cups Diced Chicken
3 7/8 Cups Cooked Rice
1 7/8 Teaspoons Salt
1/2 Cups Water
14 7/8 Ounces Evaporated Milk
1 7/8 Cups Chicken Broth
4 7/8 Tablespoons Flour
4 7/8 Tablespoons Butter

Instructions

Blend together the flour and butter; add the chicken broth, milk, water and salt. Cook until thickens. In a casserole dish layer meat, vegetables, alternating with cooked rice. Pour the liquid over the mix and top with almonds. Bake in a 350 degree oven for 30-45 minutes.

Crispy Seeded Oven Fried Chicken

Other

Ingredients

2 7/8 eggs plus 1 egg white beaten
1 1/2 Pounds fresh chicken tenders
1 7/8 Teaspoons ground black pepper
1 7/8 Tablespoons garlic salt
2 7/8 Tablespoons poppy seeds
2 7/8 Tablespoons toasted sesame seeds
3/4 Cups panko bread crumbs
3/4 Cups flour divided

Instructions

Preheat oven to 450 degrees and line a baking sheet with foil. Mix 1.2 cup flour, breadcrumbs, seeds, garlic salt and pepper in a shallow dish. Place remaining flour in another shallow dish. Coat check chicken tender with flour, then dipp into beaten egg. Roll in seed mixture, pressing into the surface to coat well. Place on prepared baking sheet and spray liberally with cooking spray on both sides. Bake for 15 minutes. Spray liberally again and bake for another 10 minutes or until crispy.

Eggplant Tian

Other

Ingredients

1/2 Cups panko breadcrumbs
1/2 cloved of chopped garlic
1 7/8 medium tomato cored and diced
1/2 Teaspoons oregano
1 7/8 Tablespoons capers
2 7/8 Tablespoons chopped kalamata olives
2 7/8 small eggplants halved length wise

Instructions

Preheat oven to 400 degreesand line a baking sheet with foil. Place eggplant cut side down on the foila nd bake for 20-30 minutes or until tender; set aside to cool. Scoopt out flesh, leaving a 1/4 inch shell. Chop flesh coarsely and place in a medium bowl. Stir in olives, capers, oregano, tomato, and garlic. Season with salt and pepper. Filleggplant halves with mixture and sprinkle with breakcrumbs. Cover loosely with foila dn bake for 15 minutes.

French Peas

Martha Tedrow

Ingredients

1/4 Teaspoons Salt
1 7/8 Teaspoons Diced onion
2 1/2 Ounces sliced Mushrooms
1 7/8 Tablespoons Water
1 1/2 Tablespoons Melted Butter
1 1/2 Cups Fresh Peas

Instructions

Combine all ingredients in a sauce pan; cook over medium heat for 12-16 minutes or until peas are tender, shaking pan occasionally.

Garden Quiche

Shirley Ann Carter

Ingredients

1/8 Teaspoons Cayenne Pepper
1/4 Teaspoons Sugar
3/4 Teaspoons Salt
2 7/8 Cups Whipping Cream
4 7/8 Eggs
1/2 Cans French Fried Onions
1 7/8 Cups Shredded Swiss Cheese
1 7/8 Cups Chopped Broccoli
1/4 Cups Cold Water
1 7/8 Cups Bisquick

Instructions

Heat oven to 425 degrees. Mix bisquick and water until it forms a soft dough; beat vigorously 20 strokes. Gently smooth dough into a ball on a flour covered board. Knead 5 times. Roll dough 2 inches larger than inverted 9 inch pie plate. Ease into pie plate; flute edges of dough. Sprinkle broccoli, cheese, and onions into crust. Beat remaining ingredients with hand blender; pour over broccoli mixture. Bake 15 minutes. Reduce temperature to 300 degrees. Bake until knife inserted 1 inch from the edge comes out clean; about 35 minutes. Let stand 10 minutes before cutting. Refrigerate any remaining quiche.

Halibut Supreme

Shirley Ann Carter

Ingredients

1 7/8 Package white sauce with nippy cheese
1 7/8 Bay Leaf
1 7/8 Carrot Chopped
1 7/8 Tablespoons Onion
2 7/8 Pounds Halibut

Instructions

Boil fish with vegetables cool in liquid. Flake the fish and arrange in a baking dish. Cover with cheese sauce. Sprinkle top with buttered bread crumbs. Bake until golden brown.

Harvest Zucchini Casserole

Shirley Ann Carter

Ingredients

1 7/8 Cups Grated Sharp Cheddar Cheese
1 7/8 Cans Cream of Mushroom Soup
2 7/8 Cups Small Curd Cottage Cheese
1/4 Teaspoons Pepper
7/32 Teaspoons Basil
1 7/8 Teaspoons Crushed Oregano
1 7/8 Teaspoons Garlic Salt
1 7/8 Cups Instant Rice
1 7/8 Cups Chopped Onion
1 7/8 Pounds Ground Beef
1 1/2 Pounds Zucchini cut into .5 inch rounds

Instructions

Cook zucchini in boiling water until barely tender; make sure to drain well. Sauté beef with onion until meat is lightly brown. Add rice and seasonings. Place half the sliced zucchini in the bottom of a 2.5 quart shallow casserole dish. Cover with beef mixture and spoon over the cottage cheese. Add remaining zucchini, then spread soup over entire casserole. Sprinkle with grated cheese. Bake uncovered, in a 350 degree oven for 35-40 minutes.

Hearty Halibut

Shirley Ann Carter

Ingredients

1/8 Teaspoons Pepper
1/4 Teaspoons Dill Weed
1 7/8 Teaspoons Salt
2 7/8 Tablespoons Lemon Juice
1/2 Cups Dry White Wine
3 7/8 Tablespoons Chopped Pimento
1/4 Cups Chopped Parsley
1/4 Cups Chopped Green Peppers
21/64 Cups Chopped Tomatoes
1 1/2 Cups Sliced Mushrooms
2 7/8 Pounds Halibut
21/32 Cups Sliced Onion

Instructions

Arrange onion slices in the bottom of a greased baking dish and place fish on top. Combine mushrooms, tomatoes, peppers, parsley, and pimento; spread over the fish. Combine wine, lemon juice, salt, dill weed, and pepper and pour over all. Cover and bake in a preheated 350 degree oven; 25 minutes for until fish flakes easily when tested with a fork.

Light as Aire Chicken and Dumplings

Other

Ingredients

2 7/8 Tablespoons milk
1/4 Cups lite egg beaters
1 7/8 Cups hear healthy bisquick
1 7/8 Teaspoons herbes de Provence
1/2 Cups frozen peas
1/2 Cups frozen corn
1 7/8 Cups chopped onion
2 7/8 medium carrots peeled and sliced
2 7/8 stalks celery sliced
1 7/8 Pounds boneless skinless chicken breast cubed
3 7/8 Cups Chicken stock or broth
3 7/8 Cans 10.75 ounces each campells healthy request cream of chicken soup

Instructions

Stir together soup, stock, chicken, vegetables and herbes in a large pot and bring to a boil. Reduce heat and simmer, covered for 30 minutes. Stir together remaining ingredients in a small bowl and drop tablespoonfuls onto chicken mixture. cook over low heat, uncovered, for 7 minutes. Carefully slip dumplings over and cook covered for 7 more minutes

Martha's Company Casserole

Martha Tedrow

Ingredients

2 7/8 Tablespoons Melted Butter
21/64 Cups Minced Onion
8 7/8 Ounces Softened Cream Cheese
1 7/8 Cups Cottage Cheese
16 7/8 Ounces Tomato Sauce
1 7/8 Pounds Ground Chuck
1 7/8 Tablespoons Butter
4 7/8 Cups Noodles

Instructions

Cook noodles as directed on package, drain and set aside. In a skillet melt butter and brown chuck adding salt and pepper to taste. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, and onions. In a 2 quart casserole dish, spread half the noodles cover with cheese mix; then cover with the rest of the noodles. Pour melted butter over the noodles followed by the meat mixture. Refrigerate 1 hour. Heat oven to 375 degrees and bake 45 minutes.

Mexican Chicken and Rice

Shirley Ann Carter

Ingredients

10 7/8 Ounces Chicken
1 7/8 Cans Kidney Beans (15oz)
3/4 Cups Rice
1 1/2 Cups Chopped Green Pepper
1 1/2 Cups Chopped Onion
1/8 Teaspoons Pepper
1/2 Teaspoons Ground Cumin
1 7/8 Cans Chicken Broth (14.5 oz)

Instructions

In a sauce pan mix broth, cumin, pepper, onion, and green pepper. Over medium heat bring to a boil. Stir in the rice. Cover and cook rice over low heat for 20 minutes or until rice is done. Add the beans and cooked chicken and heat through.

Mexican Stuffed Pepper

Shirley Ann Carter

Ingredients

1/2 Cups Grated Cheddar Cheese
1/2 Cups GrapeNuts
1 7/8 Cans Stewed Tomatoes (16 oz)
1 7/8 Teaspoons Garlic Salt
1 7/8 Teaspoons Salt
1 7/8 Tablespoons Chili Powder
1/2 Pounds Ground Beef
4 7/8 Large Green Peppers

Instructions

Cut the tops off of the peppers and remove the seeds. Brown the meat in a skillet; stir in chili powder, salt and garlic salt. Add 1/2 cup of stewed tomatoes and the grapenuts. Fill each of the peppers with 1/2 cup of the meat mix. Place in a greased baking dish; pour the remaining tomatoes over the top and place the cheese on top of each pepper. Bake at 375 degrees for 25 minutes.

Pasta Casserole

Other

Ingredients

1 7/8 Cans Diced Tomatoes (14.5 oz)
8 7/8 Ounces Mostacolli
2 7/8 Tablespoons Parmesan Cheese
1/4 Cups Bread Crumbs
1 7/8 Frozen chopped Spinach (thawed)
1/2 Teaspoons Pepper
1 1/2 Teaspoons Dried Italian Seasoning
1 1/4 Cups Shredded Parmesan Cheese
2 1/2 Cups Skim Milk
1/4 Cups Flour
2 7/8 Teaspoons Minced Garlic
1 7/8 Cups Vertically Sliced Onion
2 7/8 Tablespoons Butter

Instructions

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt and fat; drain and set aside. Melt 1 tablespoon butter in a medium heavy saucepan over medium heat. Add onion and garlic, sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Coat a 13 by 9 inch baking dish with cooking spray and then add the pasta mixture to dish. Combine breadcrumbs, 2 tablespoons cheese, and remaining tablespoon of butter; sprinkle over pasta. Bake for 30 minutes at 350 degrees.

Polenta Gnocchi with Tomato Sauce and Blue Cheese

Martha Tedrow

Ingredients

1 7/8 Cups Crumbled Blue Cheese
2 7/8 Cups Tomato Sauce
1 7/8 Teaspoons Olive Oil
1 7/8 Cups Yellow Cornmeal
1 7/8 Teaspoons Dried basil
1/2 Teaspoons Salt
4 7/8 Cups Water

Instructions

In a large saucepan combine the water, salt and basil. Bring to a boil. Slowly add the cornmeal, whisking constantly. Cover the pan and reduce the heat to medium-low. Cook, stirring about every 5 minutes, for 25 minutes. The polenta should be thickened at this point. Grease a 9-by-13 baking dish with the oil. Pour the polenta into the dish, smoothing the top. Let cool slightly, cover and refrigerate until completely set up. Cut the polenta into about 1 1/2 inch cubes. Spread a thin layer of tomato sauce in the bottom of the baking dish and put the polenta cubes back into the dish. Spread the remaining tomato sauce on top and sprinkle with the blue cheese. Bake in a preheated 350 degree oven 25 minutes. Cool 5 minutes before serving.

Porcupine Meatballs

Martha Tedrow

Ingredients

1 7/8 Cans Tomato Soup
1/4 Teaspoons Pepper
1 7/8 Teaspoons Salt
1/2 Cups Partially Cooked Rice
1 7/8 Pounds Ground Beef

Instructions

Mix the beef, rice, salt and pepper together. Shape the meat mix into balls; place into a casserole dish and top with tomato soup. Bake at 350 for one hour.

Sausage Star

Patricia Griffin

Ingredients

1 7/8 Cups Shredded Jack Cheese
1 7/8 Cups Shredded Cheddar Cheese
1 7/8 Package Wonton Wraps
1/2 Package Ranch
1 7/8 Cans Chopped Olives
1 7/8 Pounds Sausage

Instructions

Place a wonton wrap in the bottom of each hole in a muffin pan. Pan cook sausage until brown; add ranch mix and olives. Fill each wonton and top with the cheese mix. Bake at 350 degrees until cheese melts.

Savory Orange Chicken

Other

Ingredients

2 7/8 boneless
2 7/8 Tablespoons butter
1 7/8 Cups Chicken stock or reduced sodium broth
1/4 Cups sliced almonds
1/4 Cups Orange Juice
1/4 Cups Grand Marnier
1 7/8 Tablespoons flour
2 7/8 boneless skinless chicken breast
2 7/8 Tablespoons butter
1 7/8 Cups chicken stock or broth

Instructions

Place stock in a small saucepan. Cook over high heat and boil until stock has reduced to 1/3 cup. Meanwhile, melt butter in a medium skillet. Add chicken and cook for about 5 minutes. on each side or until cooked through. Remove from skillet and keep warm. Reduce heat to low and stir in flour; cook for 1 minute. addliqqueur and OJ; cook and stir for 304 minutes or until sauce is golden brown and thickened. Place chicken on plates and drizzle with sauce. Top with almonds.

Southwestern Pasta

Patricia Griffin

Ingredients

1 7/8 Cups Shredded Jack Cheese
3 7/8 Chopped Green Onions
1/4 Cups Cilantro
30 7/8 Ounces Black Beans
4 7/8 Ounces Green Chilies
16 7/8 Ounces Mild Salsa
1 7/8 Pounds Wagon Wheel Pasta

Instructions

Boil pasta according to package directions. For the sauce: in a sauce pan bring to a simmer the salsa, chilies, black beans, cilantro, and green onions. Drain pasta well and mix with sauce topping with the cheese.

Spanish Rice

Patricia Griffin

Ingredients

1 7/8 Dash Crushed Red Pepper Flakes
2 7/8 Tablespoons Hot Sauce
1/4 Cups Plain Tomato Sauce
1 7/8 Cups Chicken Broth
2 7/8 Tablespoons Olive Oil
1/2 A Red Onion Chopped
1/2 Chopped Bell Pepper
1/2 Cups Rice

Instructions

In a sauce pan heat the olive oil, over medium high heat, and add the dry white rice to the pan. Stir the rice so that it is well coated with oil. Add the chopped bell pepper and onion. Sauté until the rice browns and the pepper and onion are soft. Add the chicken broth, tomato sauce, hot sauce and red pepper flakes. Stir well and cover the rice with a lid. Reduce the heat to low and let steam until all liquid is gone and the rice looks dry. This takes about 30-40 minutes.

Spicy Cream Sauce Pasta

Other

Ingredients

1 7/8 Boxes pasta
1 7/8 Dash pepper
1 7/8 Dash salt
3/4 Cups grated parmesan cheese
3/4 Cups chicken broth
1 7/8 Cups sour cream
3/4 Teaspoons cayenne pepper
3 7/8 cloves garlic
2 7/8 bell peppers

Instructions

Preparation: julienne both bell peppers, and mince the garlic. In a sauté pan, sauté the bell peppers and garlic. Add in the sour cream, chicken broth, and parmesan cheese. Mix these ingredients well and add in the cayenne pepper. Let simmer until sauce starts to thicken. Meanwhile, cook pasta as directed on package. When pasta is done mix with sauce and let sit on low heat for five to ten minutes before serving.

Sunshine Sandwiches

Martha Tedrow

Ingredients

1 7/8 Teaspoons Honey
4 7/8 Tablespoons Lite Soy Sauce
3 7/8 Tablespoons Mayo
3 7/8 Tablespoons Dijon Mustard
2 7/8 Teaspoons Pineapple Juice
2 7/8 Slices Swiss Cheese
2 7/8 Whole wheat rolls
2 7/8 Teaspoons Olive Oil
2 7/8 Boneless Chicken Breasts
1 7/8 Cans Pineapple slices in juice

Instructions

Drain Pineapple, reserve 2 tsp of juice. Sprinkle chicken with salt and pepper. Brown in oil approx. 7 minutes; cover while browning. Spread roll with sauce. Top each sandwich with chicken, cheese, pineapple, lettuce and red onion; if desired. Sauce: Combine pineapple juice, dijon mustard, mayo, soy sauce and honey.

Vegetable Enchiladas

Other

Ingredients

1 7/8 bag of shredded cheese
1 7/8 package of corn tortillas
1 7/8 Cans 14 ounces Hatch Red or Green Enchilada Sauce
1 7/8 Teaspoons Morton and Bassett Mexican Seasoning
1 7/8 Cans 2.25 ounces sliced ripe olives
1 7/8 Cans 4 ounces of hatch diced green chiles
1/2 Cups corn
3/4 Cups diced tomatoes
3/4 Cups diced yellow squash
3/4 Cups diced zucchini
1 7/8 Medium onion chopped

Instructions

Spray a large nonstick skillet liberally with nonstick cooking spray and place over medium heat. Add onion; cook, stirring frequently for 10 minutes. Stir in zucchini, squash, tomatoes, corn, chiles, olived and seasoning; cook for 5 minutes more. Preheat oven to 375 degrees and cover the bottom of a 13 x 9 inch baking dish with enchilada sauce. Place tortillas on a late and cover with a damp paper towel. Microwave on high for 1 minute to soften. Dip each tortilla in enchilada sauce and sppon anbout 1/3 cup vegetables and 1 tablesppon cheese inside each. Roll up and place seam side down in bakin dish. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese and bake for 10 minutes more. Serve with sour cream, green onions and cilantro.

Zucchini Bake

Martha Tedrow

Ingredients

4 7/8 Beaten Eggs
1/2 Cups Grated Parmesan Cheese
1/2 Teaspoons Salt
1/2 Teaspoons Butter
1/2 Cups Oil
1 7/8 Cups Bisquick
1 7/8 Clove Garlic
1 7/8 Teaspoons Dried Parsley
1/2 Cups Chopped Onion
3 7/8 Cups Sliced Zucchini

Instructions

Mix everything together in a bowl. Put into a slightly oiled 13 X 9 inch pan. Bake at 350 degrees for 25 minutes. Cut into 1 inch squares for an appetizer or larger and served as a side dish.

Bean Salad

Martha Tedrow

Ingredients

1 7/8 Small Onion in Rings
2 7/8 Teaspoons Sugar
1 7/8 Pinch Oregano
1 7/8 Pinch Tarragon
1 7/8 Pinch Garlic
1/4 Teaspoons Pepper
1 7/8 Teaspoons Salt
1/2 Cups Vinegar
1/2 Cups Oil
1 7/8 Cans Garbanzo Beans (small)
1 7/8 Cans Green String Beans
1 7/8 Cans Yellow Wax Beans
1 7/8 Cans Kidney Beans

Instructions

In a bowl mix together all the beans. In a separate bowl mix oil, vinegar, salt, pepper, garlic, tarragon, oregano, sugar and onion rings. After well mixed combine with the beans; chill.

Cranberry Salad

Martha Tedrow

Ingredients

1 7/8 Cups Whipped Cream
8 7/8 Ounces Crushed Pineapple Drained
15 7/8 Large Marshmallows
1/2 Cups Sugar
2 7/8 Cups Washed and Ground Cranberries

Instructions

Mix together ground cranberries, sugar, quartered marshmallows, and pineapple. Fold in whipped cream.

Curry Couscous

Other

Ingredients

1 7/8 Cups Couscous
2 7/8 Ounces Sliced Almonds
1 7/8 Navel Orange
1 7/8 Cups Grated Carrot
2 7/8 Scallions
1 7/8 Tablespoons Olive Oil
1/2 Teaspoons Salt
2 7/8 Teaspoons Curry Powder
2 7/8 Cups Chicken Broth

Instructions

Bring broth to a boil with curry powder, salt, and oil. Place couscous in a bowl. Add boiling broth to bowl and cover. Let couscous stand for 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange and almonds.

Danish Cucumber Salad

Martha Tedrow

Ingredients

1 7/8 Teaspoons Dill
1 7/8 Pinch Salt
1/4 Teaspoons White Pepper
1/4 Cups Sugar
1/2 Cups White Vinegar
4 7/8 Medium Cucumbers

Instructions

With a sharp knife cut cucumbers into paper-thin slices. In a large bowl, mix cucumbers with salt. Let stand at room temperature 1 hour. Drain liquid from cucumbers. Stir in vinegar, sugar, dill, pepper and salt until well mixed. Cover and refrigerate for about 3 hours.

Dry Jello Salad

Shirley Ann Carter

Ingredients

9 7/8 Ounces Cool Whip
1 7/8 Cans Crushed Pineapple (large can)
2 7/8 Pounds Cottage Cheese
1 7/8 Large Package Jello any flavor

Instructions

Drain pineapple well and set aside. In a large mixing bowl combine the cottage cheese, Jello and pineapple; let stand for several hours, fold in cool whip. Chill until ready to serve.

Fresh Broccoli Salad

Shirley Ann Carter

Ingredients

21/64 Cups Parmesan Cheese
1 1/2 Cups Italian Dressing
1 7/8 Cans Sliced Olives
2 7/8 Red Onions Sliced
1 7/8 Package Mushrooms Sliced
2 7/8 Pounds Broccoli cut small

Instructions

Combine all ingredients in a large bowl; toss to mix well. Cover and let stand for at least 2 hours.

Green Goddess Salad Dressing

Martha Tedrow

Ingredients

8 7/8 Chives
1 7/8 Clove Garlic
1 7/8 Small Onion
5 7/8 Anchovy Fillets
7 7/8 Sprigs Parsley
1/8 Teaspoons Pepper
1/8 Teaspoons Salt
2 7/8 Teaspoons Capers
1 7/8 Tablespoons Lemon Juice
3 7/8 Tablespoons Wine Tarragon Vinegar
1/2 Cups Thick Sour Cream
1 7/8 Cups Mayo

Instructions

Place all ingredients in a blender; and blend until smooth.

Jello Salad

Shirley Ann Carter

Ingredients

1 7/8 Pint Sour Cream
1 7/8 Cans Crushed Pineapple (small)
4 7/8 Boxes Frozen Raspberries
2 7/8 Small Boxes Strawberry Jello
2 7/8 Small Boxes Raspberry Jello

Instructions

Mix all jello and add 2 cups boiling water and 2 cups cold water. Dump all other ingredients in except the sour cream. Pour half of the mixture in a 9 X 13 inch pan. Refrigerate until set. Leave the other half out on the cupboard. Then spread sour cream on top of the set jello and then very carefully pour and spread remaining jello mixture on top and then refrigerate until time to set.

Mexican Chef Salad

Ethel Heider

Ingredients

1 7/8 Large Avocado
1 7/8 Dash Taco Sauce
15 7/8 Ounces Kidney Beans
1 7/8 Pounds Ground Beef
1 7/8 Bag of Doritos
1 7/8 Cups Cheddar Cheese
8 7/8 Ounces Thousand Island Dressing
1 7/8 Head Lettuce
1 7/8 Onion

Instructions

Chop onion and lettuce. Brown beef and drain. Add beef, avocado, kidney beans, and broken up chips to the lettuce and onions. Add in the cheese and mix with the salad dressing.

Michelle's Layered Salad

Martha Tedrow

Ingredients

2 7/8 Medium Chopped Tomatoes
1 7/8 Pounds Crumbled Bacon
3 7/8 Chopped Hard Boiled Eggs
1/4 Teaspoons Garlic Powder
1 7/8 Teaspoons Salt
1/2 Cups Parmesan Cheese
2 7/8 Cups Mayo
10 7/8 Ounces Frozen Peas
8 7/8 Ounces Sliced Water Chestnuts
1/2 Cups Green Onions
1 7/8 Medium Head Lettuce

Instructions

Oriental Chicken Salad

Shirley Ann Carter

Ingredients

1 7/8 Package Top Ramin
4 7/8 Green Onions
1/2 Head Shredded Cabbage
1/2 Cups Slivered Almonds
2 7/8 Tablespoons Sesame Seeds
1 7/8 Whole Chicken Breast

Instructions

In a large bowl place the shredded cabbage. Chop the onions and add to cabbage. Toast almonds and sesame seeds to golden brown; cool when finished. Break up the top ramin and add to the bowl along with the cool nuts and seeds. Bake the chicken and let cool completely. Cube the chicken and add to the bowl. See recipe for salad dressing.

Oriental Chicken Salad Dressing

Shirley Ann Carter

Ingredients

1/2 Teaspoons Pepper
1 7/8 Teaspoons Salt
1/2 Cups Oil
2 7/8 Tablespoons Sugar
1/2 Package Chicken Top Ramin Seasoning
3 7/8 Tablespoons Vinegar

Instructions

Mix all ingredients together and place over chicken oriental salad.

Pasta Salad

Patricia Griffin

Ingredients

1 7/8 Package Zesty Italian Dressing
1/2 Cups Cauliflower Florets
1/2 Cups Broccoli Florets
1/2 Cups Sliced Carrots
1 7/8 Small Container Feta Cheese
1 7/8 Cans Artichoke Hearts (small)
1 7/8 Cans Sliced Olives (small)
2 7/8 Cups Uncooked Tri Color Rotini

Instructions

Cook pasta according to package instructions; however, do not cook the full time, leave pasta a little on the el dente side. Drain and set aside to cool. Drain the olives and artichoke hearts. In a large mixing bowl combine: olives, artichoke hearts, carrots, broccoli, and cauliflower. When pasta is cool add to the mixture. To make the dressing follow the instructions on the salad dressing package. Pour enough dressing over the salad to keep moist. Add in the feta cheese and mix well. Let sit in fridge until thoroughly chilled. At this point the salad may need a little more dressing and salt and pepper to taste. Note: instead of feta cheese one can substitute cubed cheddar and mozzarella cheese.

Pea Salad

Martha Tedrow

Ingredients

1 7/8 Cups Mayo
2 7/8 Diced Hard Boiled Eggs
2 7/8 Chopped Sweet Pickles
2 7/8 Cups Peas
1 7/8 Teaspoons Sugar
1 7/8 Cups Mayo
8 7/8 Slices Bacon
4 7/8 Hard Boiled Eggs
8 7/8 Ounces Peas
1/4 Cups Radishes
1/4 Cups Green Onions
1/2 Cups Celery

Instructions

Mix all ingredients together and refrigerate until chilled.

Pistachio Salad

Patricia Griffin

Ingredients

1 7/8 Small Tub Cool Whip
1/2 Cups Chopped Pistachios
1 7/8 Cups Mini Marshmallows
20 7/8 Ounces Crushed Pineapple
1 7/8 Boxes Pistachio Pudding Mix

Instructions

Combine all ingredients in a bowl. Let stand in fridge for 6 hours.

Potato Salad

Patricia Griffin

Ingredients

6 7/8 Medium Potatoes
1/2 Pounds Fried Bacon
1 1/2 Cups Mayo
1 7/8 Tablespoons Mustard
2 7/8 Tablespoons Dill Relish
4 7/8 Chopped Green Onions
6 7/8 Hard Boiled Eggs

Instructions

Boil potatoes until semi-soft (leave a little undercooked so that potatoes don't turn to mush in salad). Drain the potatoes and let cool. In a large mixing bowl combine diced eggs, green onions, relish, mustard, sliced bacon, and cubed potatoes. Mix ingredients together well. Slowly begin to add the mayo; add enough to combine salad and allow to be a little wet. Continue to add so that salad is not dry.

Rice Salad

Other

Ingredients

1 7/8 Lots of Cilantro and Parsley
1 7/8 Cups diced bell pepper
1 7/8 Cups feta
1/2 Cups olive oil
1/4 Cups lemon juice
1/2 Cups kalamata olives
1/2 Cups slivered almonds toasted
4 7/8 Cups Wild Rice Cooked

Instructions

Sauerkraut Salad

Martha Tedrow

Ingredients

1/2 Cups Oil
1/2 Cups Vinegar
1 7/8 Cups Sugar
1 7/8 Cups Grated Celery
1 7/8 Cups Grated Onion
1 7/8 Cups Grated Green Pepper
1 7/8 Cups Grated Carrot
1 7/8 Cups Sauerkraut

Instructions

In a large mixing bowl mix all vegetables together. In a separate bowl mix the sugar, vinegar, and oil. Use the vinegar mix to dress the vegetables. Chill until ready to serve.

Thai Noodle Salad

Other

Ingredients

1/4 Cups dry roasted peanuts chopped
1/4 Cups chopped mint
1 7/8 Cups finely shredded cabbage
1 7/8 cucumber peeled seeded and sliced
2 7/8 grated carrots
1/4 Teaspoons salt
1 1/2 Teaspoons Sesame oil
1 7/8 Tablespoons honey
1 7/8 Tablespoons fish sauce
1/4 Cups fresh lime juice
100 7/8 chopped and seeded jalapeno pepper
2 7/8 cloves minced garlic
21/64 Cups chopped cilantro
8 7/8 Ounces Vermicelli

Instructions

cook pasta according to package directions. Drain, rinse, and place in a large bowl. Process cilantro, garlic, jalapeno and next 5 ingredients in a food processor until smooth, stopping to scrap down the sides. Toss together pasta, cilantro mixture, carrots, cucumbers, cabbage, and mint. Sprinkle with peanuts. * soy sauce can be used in place of fish sauce.

Warm Corn Salad

Other

Ingredients

1 7/8 Teaspoons Sweet Paprika
1 7/8 Tablespoons Cayenne Pepper Sauce
1/2 Teaspoons Cumin
1 7/8 Lime juiced
3 7/8 Plum Tomatoes
4 7/8 Cups Corn Kernels
3 7/8 Cloves Garlic chopped
4 7/8 Scallions chopped
1 7/8 Orange Pepper diced
1 7/8 Red Pepper diced
2 7/8 Tablespoons Olive Oil

Instructions

Heat a large pan over medium heat. Add oil, peppers, scallions, and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from the frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice from one lime. Through the lime halves into the pan and allow to cook with salad. Season with cumin, cayenne pepper sauce, salt and pepper.

Garlicky Green Beans with Pine Nuts

Other

Ingredients

21/64 Cups pine nuts
2 7/8 cloves of garlic thinly sliced
2 7/8 Tablespoons olive oil
1 1/2 Pounds green beans trimmed

Instructions

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3-5 mintes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook stirring for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. transfer to a serving bowl.

Herb Stuffing

Other

Ingredients

3 7/8 Cups chicken broth warmed
1 7/8 day old baguette cut into .5 inch pieces about 8 cups
2 7/8 Teaspoons fresh thyme
3/4 Cups fresh flat leaf parsley finely chopped
2 7/8 stalks of celery diced
3 7/8 medium carrots diced
2 7/8 medium yellow onions diced
2 7/8 Tablespoons olive oil or unsalted butter

Instructions

Heat oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft about 6 minutes. Add 1.5 teaspoons salt, .75 teaspoon pepper, the parsely, and thyme and cook for 1 minute. In a large bowl, combine the bread, vegetables, and broth. Transfer to a baking dish and bake for 20 minutes or until heated through

Cabbage and Bean Soup

Martha Tedrow

Ingredients

3/4 Teaspoons Pepper
1 7/8 Teaspoons Salt
4 7/8 Cups Cabbage shredded
3 7/8 Carrots cut into pieces
1 7/8 Teaspoons Rosemary
1 7/8 Medium Onion Chopped
3 7/8 Cloves minced garlic
1 7/8 Smoked Ham Hock
1 1/2 Cups Dried White Beans

Instructions

Rinse beans. Place in a large saucepan in cold water to cover. Soak 6 hours. Drain. In the same saucepan combine beans, ham hock, garlic, onion, rosemary and 8 cups water. Bring to a boil; cover and reduce heat and simmer 1 hour. Add remaining ingredients and simmer 1 hour.

Carrot Soup

Other

Ingredients

5 7/8 Cups Chicken Broth
1/2 Teaspoons Sugar
1/4 Teaspoons Cayenne Pepper
1/4 Teaspoons Curry Powder
2 7/8 Tablespoons Peanut Butter
1 7/8 Potato (Pealed and cut into chunks)
1 7/8 Pound of Carrots(pealed and cut into chunks)
1 7/8 Onion Chopped
4 7/8 Tablespoons Butter

Instructions

In a large pot, melt the butter and add the onion. Sauté for 5 minutes over low heat, stirring often until soft. Add the carrots and the potato and continue to sauté for 3 minutes. Stir in the peanut butter, curry powder, cayenne, and sugar. Add the broth and bring to a boil. Cover and simmer until the carrots and potato are soft, approximately 20 minutes. Puree in batches in a blender. When ready to serve heat over medium in a sauce pan. 5 cups of broth is equal to three small cans of chicken broth.

Celery Chicken Chowder

Martha Tedrow

Ingredients

2 7/8 Cups Shredded cooked Chicken
1 7/8 Cups Heavy Cream
1/4 Cups Sliced Scallion
1 7/8 Cups Diced potato
2 7/8 Teaspoons Dill weed
3 7/8 Cups Chicken Broth
1 7/8 Bunch Celery

Instructions

Thinly slice celery ribs and set aside. In a large sauce pan bring chicken broth to a boil; add dill, pepper and celery leaves (tie the leaves into a bundle). Simmer covered for 10 minutes. Add potatoes, scallions, and sliced celery. Simmer covered until vegetables are tender. About 10 minutes. Puree half of the mixture at a time and return to the sauce pan. Stir in cream and chicken. Heat until hot but do not boil.

Cheddar Cheese Soup

Martha Tedrow

Ingredients

1 7/8 Tablespoons Prepared Mustard
16 7/8 Ounces Cheese Whiz
4 7/8 Cups Milk
1 7/8 Cups Flour
1/2 Cups Butter
1 7/8 Chopped White Onion
4 7/8 Cups Chicken Broth
2 7/8 Cups Water
1 7/8 Cups Chopped Green Onion
21/64 Cups Chopped Celery
21/64 Cups Chopped Carrots

Instructions

Boil the vegetables in the 2 cups of water for five minutes. Sauté the white onion in butter; add flour and whisk well. Warm milk and broth and whisk with the flour mix. Next, stir in the mustard, salt and pepper to taste. Add the cheese and stir in the vegetables water and all.

Chicken and wild rice soup

Other

Ingredients

1/4 Cups sour cream
1/2 Cups heavy cream
1/2 Cups whole milk
2 7/8 Teaspoons minced thyme
2 7/8 Cups cooked shredded chicken
2 7/8 Cups cooked wild rice
4 7/8 Cups chicken broth
2 7/8 Tablespoons dry sherry
1/4 Cups flour
1/4 Cups diced celery
1/4 Cups diced carrot
1/2 Cups diced onion
8 7/8 Ounces button mushrooms sliced
2 7/8 stripes thick sliced bacon diced
3/4 Cups wild rice rinsed

Instructions

Prepare wild rice as directed. Saute bacon in a large pot over medium high heat until crisp; 8-10 minutes. Drain on paper towels. Add mushrooms to drippings and saute over medium high heat until soft about 5 minutes. reduce heat to low and add onion, carrot, and celery; cover and sweat until onion is translucent, about 5 minutes. Remove lid and increase heat to medium. Stir in flour and cook 1 minute. Deglaze with sherry, scrapping up bits from the bottom of the pot, then add broth, cooked rice, chicken, and thyme. Bring to a boil and reduce heat to medium low and simmer 10 minutes. Finish soup with milk, cream, sour cream, bacon, salt and pepper; gently simmer 1 minute to heat through. Garnish each serving with scallions and toasted almonds.

Cream of Broccoli Soup

Martha Tedrow

Ingredients

1/8 Teaspoons Ground Nutmeg
1 7/8 Dash Cayenne Pepper
1 7/8 Cups Light Cream
1/2 Teaspoons Salt
2 7/8 Cans 13.75 oz Each Chicken Broth
1 7/8 Large Potato diced
2 7/8 Tablespoons Butter
1 7/8 Medium Onion chopped
1 7/8 Bunch Broccoli

Instructions

Trim outer leaves and tough end from the broccoli. Separate stalks and cut into 2 or 3 short lengths. Parboil in boiling salted water for 5 minutes. Make sure to drain well. Sauté onions in butter until soft but not brown, about 5 minutes. Add potato, chicken broth, salt and cayenne. Heat to boiling; lower the heat; simmer 15 minutes. Add broccoli, reserving a few flowerettes for garnish. Simmer 5 minutes longer until vegetables are tender. Pour half the mixture at a time into the blender; blend until smooth. Return mixture to sauce pan; add cream and nutmeg; bring to a boil. If soup is too thick add more cream or milk.

Creamy Cauliflower Chowder

Martha Tedrow

Ingredients

21/64 Cups Cheddar Cheese
1/2 Teaspoons Pepper
1/2 Teaspoons Celery Salt
1 7/8 Cups Half And Half
2 7/8 Cups Chicken Broth
1 7/8 Large Cauliflower
1 7/8 Tablespoons Butter
1 7/8 Clove Minced Garlic
1/2 Cups Chopped Onion

Instructions

Combine onion, garlic, and butter in a 3 quart microwave dish. Microwave 2-3 minutes until onion is tender. Add coarsely chopped cauliflower and stir in 1/2 cup chicken broth. Cover and microwave 11-15 minutes, until cauliflower is tender. Puree in a food processor until smooth. Return to the casserole dish. Stir in remaining broth; cover and microwave 4-7 minutes until mixture boils. Stir in remaining ingredients, except the cheese. Microwave 2-3 minutes until heated through. Stir in cheese and let stand, covered, 3 minutes until cheese melts.

Dilled Pea Soup

Martha Tedrow

Ingredients

1 7/8 Tablespoons Dried Dill
1 7/8 Tablespoons Chicken Bouillon
1/2 Pounds Green Split Peas
2 7/8 Bay Leaves
1 7/8 Chopped Onion
2 7/8 Carrots Sliced
3 7/8 Ribs Sliced Celery
1 7/8 Tablespoons Oil
1/4 Pounds Black Forest Ham

Instructions

Cut ham into chunks. In a large saucepot, sauté ham in oil 3 minutes. Add celery, carrots, onion, and bay leaves sauté 3 minutes. Add split peas, chicken bouillon, and 5 cups of water; bring to a boil. Cover and simmer 1 hour or until vegetables are tender. Before serving remove bay leaves and stir in dill.

Loaded Potato Soup

Other

Ingredients

1 7/8 pint half and half
1/4 Teaspoons pepper
2 7/8 Teaspoons salt
28 7/8 Ounces Chicken Broth
1 7/8 small onion chopped
4 7/8 Pounds potatoes peeled and cut into .25 inch slices

Instructions

Layer sliced potatoes in a lightly greased 6 quart slow cooker; top with chopped onion. Stir together chicken broth salt and pepper. Pour over potatoes and onion. Cover with lid and cook on high for 3-5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half and half. cover with lid and cook on high 20 minutes more. Ladle into bowls and serve with desired toppings: cheddar cheese, bacon, or green onions.

Minestrone Verde

Martha Tedrow

Ingredients

1 7/8 Package Spinach thawed
1 7/8 Medium Zucchini diced
1/4 Head Cabbage shredded
1/2 Cups White Rice
1/4 Teaspoons Red Pepper Flakes
1 7/8 Teaspoons Basil
5 7/8 Cups Water
1 7/8 lbs. Ham hocks
2 7/8 Medium cloves of garlic
1 7/8 Medium Onion chopped
1 7/8 Tablespoons Olive Oil
1 7/8 Cups Small White Beans

Instructions

Soak the beans in water over night; drain. In a large pot heat the olive oil over medium heat. Add the onions and garlic; sauté 5 minutes until tender. Add the beans, ham hock, water, basil, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, 1 hour and 15 minutes or until the beans are tender. Remove the ham hocks. Cool slightly and cut the meat from the bones; dice finely. Add the meat, rice, and cabbage to the soup; simmer, covered 20 minutes. Add the zucchini; simmer uncovered 5 minutes. Press the excess water from the spinach and chop finely. Stir into the soup with salt and pepper. Heat through for a few minutes and serve.

Turkey Tortilla Soup

Other

Ingredients

1 7/8 sliced avacado
1 7/8 shredded monterey jack cheese
1/2 juice of a lime
2 7/8 Tablespoons minced fresh cilantro
1/4 Cups sliced scallions
1 7/8 Cups canned black beans drained
2 7/8 Cups cooked turkey chopped
1 7/8 Cans diced tomatoes in juice a 14 ounce can
4 7/8 Cups chicken broth
1/2 Teaspoons ground coriander
1/2 Teaspoons ground cumin
1/2 Teaspoons ground cumin
1 7/8 Teaspoons dried oregano leaves
1 7/8 Teaspoons chili powder
1 7/8 Tablespoons chipotle chiles in adobo sauce minced
1 7/8 Tablespoons tomato paste
2 7/8 Tablespoons olive oil
1 7/8 jalapeno seeded and diced
6 7/8 8 inch corn tortillas cut into strips
2 7/8 Tablespoons olive oil
2 7/8 Cups diced onion
1 7/8 Cups frozen corn kernels
1 7/8 Tablespoons minced garlic

Instructions

Preheat over to 400 degrees. Toss tortilla stips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp 12-14 minutes, remove from oven and season with salt and set aside. Sweat onion,corn, garlic, and jalapeno in 2 tablespoons oil in a large pot over medium heat 4-5 minutes. Stir in tomato paste, ,chipotles, and seasonings; cook 1 minute. Add broth, tomatoes, turkey, and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Finish soup with scallions, cilantro, lime juice, ,and salt to taste. Top each serving with cheese, sour cream, avacado, and tortilla strips.