Sausage- Mushroom Breakfast Casserole     Pringle Boyd

2 ¼ cups seasoned croutons 1. Spread croutons in lightly greased
1 ½ lbs. Bulk pork sausage 13x9 baking dish
4 eggs beaten 2. Cook sausage and drain sprinkle
2 ¼ cups milk over croutons
1 can cream of muchroom soup undiluted 3. Combine eggs and next 4 ingred.
1 small can mushrooms drained pour over top
¾ t. dry mustard 4. Cover and refrig overnight
2 cups shredded cheddar cheese

Bake uncovered 325’ 50-55 min

Sprinkle more cheese and melt

Caramel Soaked French Toast     (make the night before)

1 1/2 cups brown sugar
3/4 cup butter or marg
1/4 cup plus 2 table. light corn syrup
10 (1 3/4" thick) slices of French Bread
4 eggs, beaten
2 1/2 cups milk
1 table. vanilla
1/4 teas. salt

1. combine first 3 ing. in a medium saucepan
2. cook stirring constantly 5 minutes or until mixture is bubbly.
3. Pour syrup evenly in a lightly greased 9x13 pan.
4. Arrange bread slices over syrup.
5. combine eggs, milk, vanilla, salt
6. stir well
7. gradually pour mix over bread slices
8. cover and chill over night.

next day:  In A.M.

3 table. sugar
1 1/2 teas cinnamon
1/4 cup butter or marg.

1. combine the 3 table. sugar, cinn.
2. stir well
3. Sprinkle evenly over soaked bread.
4. Drizzle butte over top bake uncovered 350' for 45-50 minutes or until bubbly.

serve immediately...... Yields 10 servings

Sweet and Spicy Carrot Bread

Filling
1 cup Maple blended syrup
1/3cup Light cream
¼ cup Butter or margarine
2 t Cinnamon
1½ cup Pecans (finely Chopped)

1. Combine syrup, cream butter and cinnamon in a saucepan
2. Bring to a boil, cook one minute
3. Remove from heat
4. Stir in pecans and cool

Batter
3½ cup Sifted Flour
2 cup Sugar
2 t Salt
2 t Baking soda
1 t Baking Powder
1 t Cinnamon
1 t Nutmeg
2 cup Raw Carrots (finely grated)
½ cup Pecans (Finely Chopped)
4 Eggs (beaten)
½ cup Regular Oil
½ cup Water

1. Sift flour, sugar, salt, soda, powder, cinnamon, and nutmeg
2. Stir in carrots, and pecans
3. Combine eggs, oil and water
4. Add to dry ingredients and stir until dry ingredients are moistened
5. Grease 2 9x5 loaf pans
6. Pour one cup batter into prepared pan
7. Carefully spoon ½ cup filling over batter
8. Repeat with layer of batter over filling
9. Repeat process for second pan

Bake 350 1 hour 15 minutes

1. Cool on wire rack about 15 minutes
2. Remove from pan and cool thoroughly
3. Wrap and store at least one day before slicing

Sour Cream Apple Bread

4 cup Flour
2 t Baking Soda
1 t salt
4 Eggs (beaten) extract
2 cup Sugar
1 cup Oil
4 T Sour Cream
1½ t Lemon extract
2 cup Chopped Apples
1 cup Chopped nuts

1. Sift flour with soda, salt
2. Combine eggs, sugar, oil, sour cream, lemon
3. Beat well
4. Blend into flour mixture
5. Fold in apples and nuts
6. Pour into 3 greased and floured 12 oz coffee cans

Bake 350 1 hour

Cool 10 minutes & remove

Blueberry Bread    Sandy McLaughlin

2½ cup Flour
1 T Baking Powder
¾ cup Sugar
½ t Salt
6 T Butter or margarine
¾ Nuts (chopped)
1 Egg
1 cup Milk
1 t Vanilla
1½ cup Blueberries

1. In lg. bowl, with fork, mix flour, baking powder, sugar, salt,
2. With pastry blender, cut in butter until mixture resembles fine crumbs
3. Stir in chopped nuts
4. In Sm. Bowl, with fork, slightly beat eggs
5. Stir in milk, vanilla,
6. Then stir this into flour mixture, until flour is moistened
7. Gently stir in butter
8. Spoon batter evenly into greases 9x5 pan

Bake 350 1 hour 20 minutes

Pumpkin Bread     Eloise Jones

3½ cup Flour
1½ t Salt
2 t Soda
1 t Cinnamon
1 t Nutmeg
2 cup Pumpkin
3 cup Sugar
1 cup Margarine (Melted)
4 Eggs
2/3 cup Water
1 t Maple Flavoring
½ t Black walnut flavoring

1. Mix all dry ingredients
2. Make a well in dry ingredients
3. Add other ingredients until blended

Bake 350 1 hour

Makes 2 loaves

Bran Muffins    Sue Maccarone

2½ cup Raisin Bran
1 ¼ cup Milk
1 Egg
1½ cup Flour
½ t Salt
1/3 cup Vegetable oil
1 T Baking Powder
1/3 cup Sugar

1. Add milk to raisin bran
2. Stir and let stand 1-2 minutes
3. Add eggs and oil
4. Beat well
5. Add dry ingredients
6. Stir only till combines
7. Portion evenly into 12 greased muffin cups

Bake 400 25 minutes

Zucchini Bread Lori Paine

3 Eggs
2 cup Sugar
3 cup Flour
2 cup Ground zucchini
½ t Baking powder
1 t Salt
1 t Baking Soda
3 t Cinnamon
1 t Vanilla

1. Mix all ingredients together

Bake 350 45 min – 1 hour

Strawberry Pecan Bread

½ c cooking oil
1 cup sugar 2.
1 egg beaten 3.
1 cup mashed strawberries
2 cup flour
1 t. baking powder
1 t. baking soda
½ t. salt
½ t. vanilla
½ cup chopped pecans

1. Beat sugar and oil
2. Add eggs and strawberries and resting.
3. Grease and flour pan

Mom’s hints: Best made a day ahead

Appetizers

Cheese Ring    Mrs. Carter

1 lb. Grated Sharp Cheese
1 cup finely Chopped pecans
1 cup Mayonnaise
1 sm. finely grated onion
dash Pepper
dash Cayenne
12oz bottle of strawberry preserves

1. Mix all ingredients together (except preserves)
2. Shape into a ring with open center
3. Fill center with preserves
4. Serve with crackers

Cheese Ball    Mary Ann Ayd

2--8oz. Cream Cheese
1 t Accent
-or-
½ t salt
1 t Garlic Powder
1 bunch Green Onions (chopped fine)
1 40z. Carl budage Beef slices (chopped fine)

1. Split beef in ½
2. Combine ½ beef and remaining ingredients
3. Shape into 1 or 2 balls
4. Roll each into beef
5. chill or freeze
6. Serve

Bacon Roll Ups    Anne Sullivan

2 Loaves of bread
1 lb. Bacon
1lg jar cheese Whiz
Wooden Toothpicks

1. Cut crusts off bread
2. Spread with cheeze whiz
3. Cut each roll in ½
4. Cut Bacon in ½
5. Roll bread with cheese and wrap 1 piece of bacon around them
6. Fasten with a toothpick through them

Bake 400 10 minutes, cool, freeze
Take out 45 minutes before serving
Bake 400 12-15 minutes, until crisp

Shrimp Dip    Carolyn Kamenski

1 3oz Cream Cheese
1 T Grated Onion
1 T Chopped Parsley
1 sm. can Shrimp (drained)
6 T Mayonnaise
½ T Chili Sauce
½ T Regular mustard

1. Combine Cream Cheese & Mayonnaise,
2. Add Onion, Mustard, Chili & Parsley
3. Gently mix in shrimp with Fork
4. Cover Tightly

1 sm. pkg. Cream Cheese
6 T Mayonnaise
2 T Chili Sauce 1. Mix all ingredients with electric mixer
6 Green Olives (Chopped) 2. Refrigerate and serve
1 T Grated Onions
½ t Regular mustard
4½ oz can shrimp

Mom’s Tips:Serve with crackers, potato chips, or freetos

Mushroom Caps    Southern Living

12 lg. Mushrooms
melted butter or margarine
½ cup Celery (Finely Chopped)
½ cup Green onions (Finely Chopped with tops)
¼ cup Green Pepper (Finely Chopped)
2 T Margarine
¼ cup Dry white wine
½ t Worcestershire sauce
¼ cup Italian bread Crumbs
1 ½ t Parm Cheese

1. Stem Mushrooms
2. Brush caps with butter
3. Sauté stems, celery onion, green pepper in butter
4. Add wine, Worcestershire sauce
5. Simmer 5 minutes
6. Stir in bread crumbs
7. Spoon into caps
8. Sprinkle with cheese
9. Place in shallow baking pan

Hrycak’s Dip    Karen Hrycak

1-1½ lb. Hamburger
1 lb. Bob Evans Hot sausage
1 lg. Onion
1 can Cream of Mushroom Soup
1 lg. jar Medium Salsa
1 lb. Velveeta
1 bag Tostitoes scoops

1. Brown and Drain Sausage, Hamburger, Onion
2. Cut Velveeta into pieces
3. Mix all together in a 9x13 pan

Vegetable Pizza

2 8oz pkg. Crescent Rolls Dough
2 8oz pkg. Cream Cheese
2/3 cup Mayonnaise
1 T Dill Weed
¼ t Garlic Powder
¼ t Onion Powder
1 pkg. Mushrooms
1 pkg. Broccoli
1 bunch Green Onion
1 lg. Green Pepper
1 lg. Red Pepper
1 lg. Cauliflower

1. Cut all vegetables into fine pieces
2. Spread flat roll dough on jelly roll pan
3. Bake dough 375 for 10 minutes
4. Cool Dough Completely
5. Mix all ingredients (except vegetables)
6. Spread on Dough
7. Top with vegetables
8. Refrigerate
9. Cut into squares to serve

1 cup Flour
1 t Salt
1 t Baking Powder
2 pkg. Frozen spinach
(Thawed and Squeezed)
½ cup Chopped Onions
¾ lb. Sharp cheddar cheese (Grated)
2 Eggs (Beaten)
4 T Margarine (Melted)
1 cup Milk

1. Sift flour, salt, Baking powder
2. Add remaining ingredients
3. Mix well
4. Grease 9x9 metal pan

Mom’s Tip: Make ahead and freeze, then bake frozen 400 20 min

Crab Meltaways    Nana

1 pkg. English Muffins (12)
1 lb. can crab meat (Rinse and Drain)
1 stick Margarine (softened)
1 7oz jar Old English sharp Cheddar
2 T Mayonnaise
½ t Season Salt
½ t Garlic Salt

1. Split muffins, and cut into ¼, arrange on cookie sheet
2. Mix all ingredients well
3. Spread on muffin ¼.
4. Freeze at least 30 minutes

Mom’s Tip: Serve Hot
These freeze well, and can be cooked just before serving

Sausage Cheese Balls    Eloise Jones

3 cups Bisquick
1 lb. Hot Sausage
10 oz Sharp cheddar cheese

1. Soften sausage and cheese
2. Put all together with hands
3. Make into balls

Mom’s Tip: Can be frozen, thaw 1 hour, re-heat 300

Sausage Rollups

2 cup Bisquick
½ cup Cold Water
2 T Margarine, or butter
1/3 cup Grated Parmesan Cheese
2 T Italian Seasoning
15 Brown and serve Sausage Links

1. Mix Baking mix and water till soft dough
2. Beat hard 20 strokes
3. Gently smooth dough into ball on floured board
4. Knead 5 times
5. Roll dough into 15x9 rectangle
6. Brush with margarine
7. Mix Cheese and Italian seasoning
8. Sprinkle over dough
9. Cut dough into 15 3" squares
10. Place sausage on each square, roll up, pinch edge to seal
11. Cut each roll into 3 pieces
12. Places pieces – seam side down on ungreased cookie sheet.

Bake 350 about 15 minutes (Until Brown)

Hot Brie

3 T Butter
2 wedges Cheese
Almonds
French Bread

1. Melt Butter in Dish
2. Peel Brie and chop in cubes
3. Sprinkle with Almonds
4. Serve in dish, with French Bread

Hot Brie    May K Salomone

Puffed Pastry Sheets
Brie Wheel or slice
Apricot jelly or preserves

1. Defrost pastry
2. Roll thinner,
3. Spread jelly on pastry
4. Place brie in center
5. Fold pastry closed
6. Turn upside down
7. Place in container to serve in

Guacamole Dip

Make layers on platter or tray
Serve with fritos

Layer One (Mix and spread on tray)
2 15oz cans refried beans
1 pkg. Taco Seasoning

Layer Two (Spread)
2 cup Avocado Dip

Layer Three ( Mix and spread)
1 sm. can Chopped black olives
1 bunch Chopped green onions
1 7oz. Can Chopped Chillers
1 cm jar Green olives with pimento (about 10)

Layer Four (spread)
1 basket Chopped cherry tomatoes,
-or-
3 Chopped tomatoes

Layer Five (spread)
½ lb. grated cheddar cheese

Serves 30-40

Hot Crab Dip    Mary G

2 8oz. Pkg. Cream Cheese
1/3 cup Mayonnaise
1½ t Regular Mustard
3 T White sauterne Wine
-or- Dry Vermouth
4t Powdered sugar
½ t Salt
¼ t Garlic Salt
1 t Minced Onion
2 7¾ oz. Canned Crab

1. Combine all but crab into double broiler, heat through
2. Mix in Crab meat
3. Place in Bowl
4. Serve warm with crackers

Hot Crab Dip    Joanna Reed

Canned Crab
2 8 oz. Cream Cheese
1½ T Minced Onions
1½ T Horseradish
1 t Dried Oregano

1. Mash all ingredients together
2. Add Crab

Bennett's Crab Dip    Pam Robinson

8 oz Cream Cheese
1 jar Bennett's Chili Sauce
1 lb. Crab meat
Ritz Crackers

1. Thin cream cheese with milk, enough to spread on plate
2. Spread bennett's sauce on top
3. Cover with crab meat

Beer Fondue    Joyce Hackett

1 env. Lipton Onion Soup
1 can Beer
½ lb. Sharp Cheddar Cheese
½ lb. Swiss Cheese
2 T Flour

1. Bring soup and beer to a boil
2. Slowly stir in cheese until all is melted, along with flour
3. Serve with French bread cut up in cubes

Knorr Spinach Dip

10 oz. Pkg. Spinach (chopped and dried)
1 ½ cup Sour Cream
1 cup Mayonnaise
8 oz can Water chestnuts (chopped)
3 Green onions (chopped)

1. Stir together all ingredients
2. Cover and refrigerate 2 hours
3. Stir before serving

Dill Dip    Gampers

1 cup Sour cream
1 cup Mayonnaise
1 ½ T Minced Onions
1 ½ T Parsley
1 t Tiny Dill leaves
1 t beau monde salt

1. Mix all ingredients
2. Serve with fresh Veggies

Clam Dip    Eloise Jones

7 oz can Clams
8 oz pkg. Cream Cheese
1 T Lemon
1 t Worchester sauce
½ t Salt
¼ t MSG
1/8 t Pepper

1. Save some clam juice
2. Mix all ingredients
3. Add milk and some juice to desired consistancy
4. Chill and serve

Clam Dip    Anne Sullivan

1 8 oz can Minced Clams
1 sleeve Ritz crackers
1 stk. Melted Butter
1 med. Onion (Chopped fine)
1 lemon juice

1. Crumble crackers very fine
2. Add rest of ingredients
3. Including clam juice
4. Put into heavy crack

Mom’s Tip: Can be frozen but bring to room temp. before cooking

Crab-stuffed Mushrooms

25 Fresh Mushrooms
1 8 oz Cream Cheese
1 T Milk
6 ½ oz Crabmeat
2 T Minced Onions
½ t Horseradish
dash Worcestershire sauce
salt to taste

1. Blend all ingredients except mushrooms
2. Clean mushrooms and remove stems
3. Fill mushroom caps with mixture
4. Sprinkle with bread crumbs
5. Arrange in shallow buttered dish

Olive Cheese Puffs    Eloise Jones

1 cup Shredded cheese
¼ cup butter
½ cup all purpose flour
½ t paprika
¼ t salt
24 small pimiento stuffed Gr. Olives

1. In small bowl blend cheese and softened butter with fork
2. Stir in flour, paprika, salt, and mix well
3. Blot olives dry
4. Divide dough into 24 pieces
5. Mold a piece of dough around each olive
6. Covering completely
7. Arrange on cookie sheet and freeze until solid
8. Pack in freezer bags or freeze proof containers

When Ready to bake (Frozen)
Bake 425 15-20 minutes
Until lightly browned

Appetizer Pie    Jane Slate

2 (8oz) Cream cheese softened
4 T Milk
2 (2½ oz) Dried beef sniped
4 T Minced onions
4 T Green Pepper (finely chopped)
¼ t Pepper
1 cup Sour Cream
½ cup Chopped nuts (walnuts or pecans)

1. Mix all ingredients well
2. Place in 9" glass pie dish

Cheesy Bagel Bites    Found by Ed

1 cup Shredded sharp Cheese
¼ cup Onions (Chopped)
2 t Mayonnaise
1 t Worcestershire sauce
Small bagels

1. Toast bagels
2. Combine all ingredients
3. Mix until blended
4. Top each bagel half

Curry Vegetable Dip    Nina and Mrs. Ayd

1 cup Mayonnaise
½ cup Sour Cream
1 t Mixed herbs (Italian)
¼ t Salt
¼ t Curry powder
1 T Parsley
1 T Grated Onion
1 ½ t Fresh lemon juice
1 t Worcestershire

1. Combine all ingredients
2. Chill
3. Serve

Bacon Wraps    Sue Maccarone
 
1 lb. Bacon
2 cans Whole water chestnuts
¼ cup Brown Sugar
¼ cup Chili sauce
½ cup Hellmann’s mayonnaise
 

1. Cut bacon strips and water chestnuts in 1/2
2. Wrap 1 piece of bacon around each chestnut half
3. Stick with a toothpick
4. Don’t use colored toothpicks
5. Mix all other ingredients
6. Place in baking dish
7. Pour chili mixture over chestnuts

Mom’s Tip: Spoon them out of baking dish so that they are not greasy. Serve on separate dish.

Joann’s Apple Dip    ’89 Southern Living

8oz Cream Cheese
½ cup Brown Sugar
1 T Vanilla

1. Mix all ingredients
2. Dip apple slices in mix

Tropical Fruit Fluff    Sue Merrill

2 T Apricot Preserves
1 cup Sour Cream
¼ cup Flaked Coconut
2 T Chopped Walnuts
Milk as needed

1. Cut up any large pieces of apricots
2. In sm. Bowl, combine sour cream, coconut, walnuts, & Preserves
3. Mix Well
4. Add small amounts of milk to make dripping consistency
5. Refrigerate

Baked Potato Soup    Found by Ed

1 cup Celery Chopped
¾ cup Chopped Onion
2 T Butter
2T Flour
2 cup ½ & ½
1 T Parsley
1 cube Chicken Bouillon
½ t Salt
¼ t Pepper
4 lg. Baking Potatoes (Baked and Cubed)

1. In a large sauce pan, sauté celery, onions and butter until tender
2. Blend flour with ¼ cup ½ & ½, add to celery and onions
3. Mix ½ cup water, parsley, bouillon, salt & pepper
4. Add to pot, and simmer till heated DO NOT BOIL
5. Add remaining ½ & ½ and Potato cubes
6. Heat Through, DO NOT BOIL

Gazpacho Soup    Helen Moriyama

4 lg. Ripe Tomatoes
-or- 3 15oz. cans diced tomatoes
1 lg. Onion, Chopped
1 Clove Garlic, Minced
l lg. Green Pepper, chopped
1 lg. Cucumber, peeled and chopped
1 cup V-8 or Tomato Juice
2 T Wine Vinegar
2 T Extra virgin Olive Oil
2 t Salt
¼ t Pepper

1. Plunge tomatoes one at a time into boiling water, for 3 seconds then into cold water so you can peel them, chop coarsely in food processor
2. Do remaining chopping in processor.
3. Combine everything in large glass or ceramic bowl. Cover with plastic wrap and chill several hours
4. Serve ice cold in small bowls with a dollop of sour cream or plain yogurt. May garnish with shredded carrot or green onion.

Gazpacho Soup    Luanne Cookbook

1 can Tomato Juice
2 ripe Tomatoes peeled and quartered
1 lg. Green Pepper, Cut in strips
1 stalk Celery cut into 2" pieces
½ cucumber peeled and cut into 2" pieces
1 clove Garlic
1 med. Onion Quartered
½ t Worcestershire Sauce
1 t Salt
¼ t Pepper
¼ cup Wine Vinegar
¼ cup Olive Oil
1 can Beef Bouillon (optional)

1. Put all ingredients except bouillon into blender.
2. Blend until veggies are finely chopped
3. Pour into a bowl
4. Stir in bouillon
5. Refrigerate at least four hours
6. Serve in cold cups

Taco Soup

1 lb. Ground Beef
1 lg. Onion
16 oz. Tomato Sauce
2 can Stewed Tomatoes
2 can Kidney beans
1 can drained corn
1 pkg. Taco seasoning
1½ can water

1. Brown and drain beef and onions
2. Add all remaining ingredients
3. Mix and serve

Vegetables

1 10oz Frozen Chopped Broccoli
1 cup Chopped onion
1 T Butter
8oz jar Cheeze Whiz
1 can Cream of Mushroom Soup
½ t Dry Mustard
3 cup Cooked Rice
3oz can Onion Rings

1. Cook broccoli according to package, drain
2. Cook onions in butter until softened but not brown
3. Stir in cheese spread
4. Gradually add the soup
5. Stir in mustard and rice
6. Turn into a buttered shallow 2 qt baking dish
7. Sprinkle with onion rings

Mom’s tip: Can use the jar of Old English cheddar with bacon instead of Cheeze whiz.

Veggie Casserole    Mary K Salomone

1 pkg. Broccoli, Cauliflower, Carrots,
1 sleeve Ritz crackers (Crumbled)
½ stick Margarine
8oz box Velveeta cheese, cut into chunks

1. Cook veggies as directed,
2. Allow veggies to cool
3. Sprinkle with cheese
4. Sprinkle crackers on top
5. Drizzle butter over top

Sweet & Sour Greenbeans

1 pkg. Frozen French green Beans
3 strips bacon cut in ½
3 T Sugar
1/3 cup Cider Vinegar
1 Egg Slightly Beaten

1. Cook Beans and drain
2. Fry Bacon till almost crisp
3. Drain off all but 1 T fat
4. Add sugar and vinegar, simmer 10 min.
5. Add egg, cook slowly, stirring constantly for 1 min
6. Pour over hot beans, Toss Gently
7. Serve

Summer Squash & Rice Medley

1 Med. Onion chopped
¼ cup Butter or margarine
Water
13 ¾ oz. Chicken broth
-or- 2¼ cup water and 3 chicken cubes
1 cup Rice
2 t Salt
2 med. Zucchini sliced
2 med. Yellow Squash sliced
2 t Lemon juice
1 T Chopped parsley

1. In fry pan, cook onion, in 2T butter till tender
2. Add water to broth to make 2½ cup, add rice, liquid, and 1 t salt to pan
3. Bring to boil, Cover and cook till all liquid is absorbed (about 25 min)
4. Add zucchini, Squash, Pepper, and remaining salt.
5. Cover and cook till squash is tender (about 5-8 min)
6. Melt remaining 2T butter and stir in with lemons. Sprinkle with parsley

Broccoli Casserole    Eloise Jones

1 pkg. Broccoli Chopped
1 sm. Onion, Chopped fine
½ can Cream of mushroom soup
½ cup Cheddar cheese grated
½ cup Mayonnaise
1 Egg
Pinch Salt & Pepper
Bread crumbs

1. Cook broccoli by directions & drain
2. Combine all ingredients
3. Put in greased 13x9 casserole dish
4. Cover with bread crumbs

Green Bean Bake

1 can Cream of mushroom Soup
½ cup Milk
1 t Soy Sauce
3 can Cooked green beans
1 ½ oz French Fried Onions

1. In 1 ½ qt. Casserole dish, blend soup, milk, soy sauce, and pepper
2. Stir in beans and ½ of onions
3. Add onions to top
4. Cook 5 more minutes

She Crab Soup

    Sue Simchock

2- 10 3/4 oz cans cream of celery soup
3 cups milk
1 cup 1./2 and 1/2
2 hard boiled eggs, chopped
1/2 teas old Bay Seasoning
1/2 teas worcester sauce
1/4 teas. pepper
1 cup crab meat
1/4 cup sherry

combine all but crab and sherry...bring to boil add crab , add sherry at very end

Makes about 6 servings.

Other Sides

2 lbs. Hash brown potatoes
1 can Cream of Chicken soup
2 pint Sour Cream
1 stick Butte (melted)
½ t Pepper
½ Onion (Chopped)
1 cup Sharp grated cheese

1. Thaw and dry potatoes
2. Put in greased 13x9 greased casserole
3. Mix all other ingredients
4. Pour over potatoes
5. Sprinkle with onion rings

Curried Fruit    Kay Roberts

1 lb. can Peach Halves
1 lb. can Pears
1 lb. can Apricots
1 lb. can Pineapple Chunks
½ cup butter
1 cup brown sugar
1 1/3 t curry

1. Drain all fruit and mix
2. Mix all remaining ingredients
3. Bring to boil, making a syrup
4. Pour over drained fruit

Mom’s Tip: Great with ham or chicken
Great at x-mas with eggs and sausage

Consume Rice    Eloise Jones

½ med. Onion Chopped
¾ cup uncooked rice
½ stick butter
1 can beef consume soup
¾ cup water
salt and pepper

1. Mix all ingredients in casserole dish
2. Place in oven and cook (covered)

Noodle Pudding    Judi

1 lb. Medium Noodles
½ lb. Butter softened
2 lg. Cream Cheese
6 Eggs
1 lb. Cottage Cheese
3 T Sour Cream
3 cups Milk
5 T Cinnamon sugar
Corn Flakes

1. Cook Noodles as directed, and drain
2. Mix ingredients, and add to noodles
3. Pour in large flat casserole dish 13x9
4. Top with Corn Flakes, cinnamon sugar

Mom’s Tip: If you wish to freeze and make ahead, bake for 45 minutes before freezing, then thaw and bake for another 45 minutes when ready to serve.

Serves about 15 people

Aunt Maryann’s Potatoes     Jan Walsh

4-6 servings of instant potatoes
1 lg. Cream Cheese (whipped)
1 Egg
2 T Minced Onions
1 T Parsley

1. Prepare potatoes as directed
2. Stir in all remaining ingredients
3. Pour in quart dish (greased)
4. Dot with butter
5. Sprinkle with paprika

Macaroni & Cheese    Pam Robinson
3 Cups Elbow Noodles
½ lb. Velveeta Cheese
2 cups Milk (Warmed)
2 T Butter
2 T Flour
¼ t Dry mustard
½ t Salt
dash Pepper

1. Cook noodles as directed
2. Melt Butter in saucepan, stir in flour and milk
3. Add Remaining Ingredients
4. Cook, stirring till sauce thickens
5. Add cheese and noodles & put in buttered casserole dish
6. Add cheese on top

Fried Rice

2 T Peanut Oil
½ t Salt
2 Eggs
1/3 cup Onions (Chopped)
1/3 cup Green Onions (Chopped)
1 cup Bean sprouts
1 T Chicken Stock
3 T Soy Sauce
3 cup Cooked Rice
pepper to taste

1. Heat oil in wok or large skillet over high heat
2. Add salt
3. Break eggs into wok and scramble quickly until egg is cooked and in small particles
4. Add onions and green onions and stir-fry for 2 minutes
5. Add bean sprouts and stir-fry for 1 minute
6. Add remaining ingredients and stir-fry until thoroughly hot
7. Serve with any oriental entree

Spanakopeta    Judy Vettori

3 - 10 ox. Pk. Chopped spinach defrosted
2 medium onions chopped
1 bunch gr onions chopped
1 t. fresh dill
1 t. fresh parsley
½ t. nutmeg
¼ cup salad oil&
Filo Dough

1. Saute onions in oil
2. Mix the following together ½ lb. Feta grated, 1 lb. Cottage cheese, 5 eggs
3. Combine with spinach mix,
4. Line 14 x 9 greased pan with 3-4 layers of filo dough
5. Put spinach mix on top
6. Put 6-8 sheets filo on top cut into squares before baking

Mom’s hints: Brush each layer of filo with melted butter before putting in pan
The is a great side dish or can be made smaller by cutting filo in strips, place a Tablespoon of mix in and roll like a flag for h’ord.

Salads

Taco Salad Michelle Nunn

Salad:
1lb Hamburger
1 can Kidney Beans (Drained)
1 Heads lettuce (Shredded)
¼ lb. Cheddar Cheese (Shredded)
2 Tomatoes (cubed)
½ cup Finely chopped onion
1 Avocado (Sliced) (OPTIONAL)
1 lg. Bag of Doritos

Dressing:
¼ cup Salad Oil
¼ cup Lemon Juice
½ cup V-8 Juice

1. Brown, drain, and cool hamburger
2. Mix all ingredients together
3. Crunch Doritos, and mix into salad
4. Mix Dressing, & Shake
5. Pour dressing on salad
6. Mix well, and serve

Spinach Salad

1 bag Raw spinach
1 can Bean sprouts
1 cup Water Chestnuts
7 slices Bacon (Cooked well done)
2 or 3 Eggs

Dressing:
1 cup cooking oil
¾ cup Sugar
6 T Vinegar
½ t Salt
1/3 cup Catsup
2 T Worcestershire Sauce
1 t Onion Salt

Salad

1. Rinse and drain spinach
2. Tear and refrigerate spinach
3. Mix all ingredients and Toss lightly

Dressing

1. Combine all ingredients in jar and shake
2. May be stored in refrigerator for several days

24 Hour Salad

2 can Mandarin oranges
2 can Pineapple chunks
4 lg. can Fruit cocktail
2 cups Sour Cream
3 T Sugar

1. Drain all fruit
2. Mix all ingredients
3. Refrigerate
4. Serve

Sweetheart Salad    Sandra Hastings

3 cup Crushed Pineapple
½ cup Sugar
6 oz Cream Cheese
½ pt Whip Cream
1½ T Knox gelatin
12 Cherries
2 T Cherry Juice
1 T Concentrated lemon Juice

1. Heat pineapple and sugar
2. Soften gelatin in ¼ cup cold water, stir until dissolved
3. Add gelatin to mixture
4. Add lemon juice and cool
5. Mash cream cheese, add finely chopped cherries and juice
6. Pour pineapple on top
7. Put in ice box about 30 minutes
8. Whip Cream fold into mixture
9. Mix mold and chill

Layered Salad    Eloise Jones

1 head Lettuce
½ lb. Spinach
salt pepper sugar (seasoning)
½ lb. Bacon, (Cooked)
7 Hard boiled eggs (finely Chopped)
½ lb. Ham, Diced
10 oz Frozen peas, thawed, uncooked
1 sweet onion, thinly sliced
½ pt. Sour Cream
1 pt Mayonnaise
½ lb. Swiss cheese, cut in strips

1. In the bottom of a 12x9 pan or large deep bowl
2. Place ½ head shredded lettuce and cut spinach
3. Press down and sprinkle with seasoning
4. Top with crumbled bacon
5. Layer eggs and Ham
6. Cover with another layer of lettuce and seasoning
7. Top with peas and onions
8. Spread thickly with combined sour cream – mayonnaise mixture
9. Place Swiss cheese strips on top
10. Cover tightly with plastic wrap
11. Refrigerate overnight

Gagi’s Cheese Sauce Base    Mary Duffy

1 pkg. Rice-a-Ronnie with Almonds
1 Green Pepper Chopped
3 stlks Celery Chopped
3 Green Onions Chopped
1 can Artichoke Chopped
1 can Black Olives
Optional Water Chestnuts

1. Make Rice – Cool 2 hours
2. Add Vegetables
3. Mix all together
4. Add ½ cup mayonnaise

Layered Salad    Pringle Boyd

½ Pkg. Spinach
Salt, Pepper, Sugar sprinkled
6 Hard boiled eggs shelled
½ Head Lettuce
Salt, Pepper, Sugar Sprinkled
1 pkg. Frozen Peas (uncooked)
1 Onion sliced
¾ cup Miracle whip
¾ cup Mayonnaise
1 cup Cheddar Cheese (Grated)
6 pcs Bacon (Cooked crisp)

1. In 13x9 dish Layer ingredients as listed
2. Mix miracle whip and mayonnaise
3. Pour mixture over top of salad
4. Top with grated Cheddar
5. Top with crisp crumbled bacon

Potato Salad    Ellen Elcock

6 Potato
2 t Mustard (Gouldens or Dijon)
1 Red onion
3 T Tarragon Vinegar
2 T Salad Oil
4 Eggs (Hard Boiled)
2 t Salt
Dash Pepper
½ t Sugar
2/3 cup Mayonnaise
1/3 cup cream

1. Cook and cube potatoes
2. Allow potatoes to cool
3. Mix all ingredients
4. Blend potatoes and mix
5. refrigerate

Cold Broccoli Salad    Ann Noble

2 heads Broccoli – Florets Only
1 lb. Cheddar or Sharp Cheese (Shredded)
1 lb. Bacon fried and crumbled
1 Red onion Chopped

Dressing
2 cup Mayonnaise
4T Vinegar
¾ cup Sugar

1. Cut Florets bite size
2. Mix all ingredients
3. Blend Dressing ingredients
4. Mix and refrigerate

Cold Broccoli Salad    Ellen McNamara

1 bunch Broccoli
1 head Cauliflower
½ cup Raisins (soaked Overnight)
1 lg. Purple Onion (Chopped)
6 pieces Bacon
(Cooked crisp and Crumbled)
Optional dry cranberries (Soaked overnight)
Poppy Seed Dressing

1. Cut vegetables to bite size pieces
2. Slightly blanch broccoli and cauliflower
3. Immerse vegetables in cold water, and drain
4. Mix all ingredients
5. Mix in poppy seed dressing
6. Top with bacon pieces

Salad    Karen Raubach

2 T Sugar
1 lg. Clove Garlic (Minced)
2 Hard Boiled eggs
¾ cup Olive Oil
½ cup Red Wine Vinegar
1 Fresh Lemon (Squeezed)
1 t Salt
½ t Pepper
1 T Oregano (Crumbled)
1 stalk Romaine
1 head Iceberg
1 lg. Spanish onion (Sliced thinly)
3-5 Tomatoes (Quartered)
1 can Pepperocini (No Juice)
¼ lb. Grated fresh parmesan
¼ lb. Grated fresh romano

1. Blend sugar, garlic, eggs (grated)
2. Blend with oil, vinegar, lemon juice, salt, pepper, oregano
3. Break up Lettuces
4. Add onion and tomatoes and pepperocini
5. Mix with dressing
6. Add parmesan and romano
7. Mix well and serve

Macaroni Salad    (as close to my old favorite that I lost)

1 1 pound box of elbow noodles
1/2 cup mayo
3 Tab. milk
2 Table. vinegar
1/2 teas. sugar
salt and pepper
1/2 cup chopped celery
1/3 cup chopped onions
opt: 3 hard cooked eggs
pinch of celery seed

cook pasta , stir in everything else! Cover and chill!

Sauces and Dressings

Herb Salad Dressing    Sally Garfield

1 t Accent (MSG)
1 t Beau Monde Seasoning salt
½ t Savory 1. Mix all ingredients in a Shaker Bottle
2 T Wine Vinegar
3 T Olive Oil

Motheah’s Cranberry Sauce    Eleanor Strapp

1 can Whole Cranberry sauce
1 sm. pkg. Strawberry or Raspberry Jello
½ cup Mayonnaise
Handful walnuts

1. Heat cranberry sauce till separated
2. Separate juices and berries
3. Use juice as water for jello
4. Add more water to finish jello mix
5. Set aside and Chill till thickening
6. Fold in rest of ingredients
7. Put in mold and allow to Chill

Spaghetti Sauce    Aunt Freda

1 lb. Hamburger
1 lg. Onion
1 clove Garlic
2 lb. can Tomatoes cut up
8oz Can Tomato sauce
12oz Can tomato paste
1 cup Beef Bouillon
2 T Minced Parsley
1 T Brown Sugar
1 t Dried oregano
1 t Dried Basil
1 t Salt
¼ t Pepper

1. Mix all ingredients
2. Cook in crock-pot 6-8 hours
3. -or- cook over low heat 6-8 hours

Marinade for Filet Mignon    Ellie Strapp

1½ cup Olive Oil
¾ cup Soy Sauce
¼ cup Worcester Sauce
2 t Dry Mustard
2 t Salt
1 T Ground Pepper
½ cup Wine vinegar
1/3 cup Lemon Juice
1½ t Parsley
3 Cloves Garlic

1. Mix all ingredients
2. Marinate meat over night
3. Pour extra off, use to baste every ½ hour
4. Marinate 8 lbs. of meat

Poor Man’s Boursin    Evelyn Behnke

8 oz Unsalted butter
16 oz Cream Cheese
2 cloves Garlic, Crushed
½ t Oregano
¼ t Thyme
¼ t basil
¼ t white pepper
¼ t dill weed

1. Soften cream cheese and butter
2. Combine all ingredients
3. Refrigerate

Jezebel Sauce    Barbara Hull

1-10 oz jar Pineapple Preserves
1-10 oz jar Apple Jelly
¼ cup Dry Mustard
1/3 cup Prepared horseradish
1½ t Ground pepper&

1. Blend well
2. Spread over cream cheese
3. Serve with crackers as an appetizer

Gagi’s Cheese Sauce Base     Eleanor Strapp

2 Tablespoons butter
2 Tablespoon flour
1 cup milk

1. Melt butter in saucepan and stir in four
2. Slowly add milk and cook til thickened

Dinners

Seafood

Crab Eddy    Pringle Boyd

2 lb. Backfin Crab meat
2 cup Mayonnaise
2 cup ½ & ½
1 lb. mushrooms sliced
4 hard boiled eggs
1 pkg. Pep. Farm Stuffing
2 T Chopped Onion
2 T Parsley

1. Sauté Mushrooms
2. Mix crab meat & all ingredients (except ½ of stuffing)
3. Gently put in casserole dish & top with rest of stuffing
4. Dot with plenty of butter

Mom’s Tip: Will become dry if overcooked, so add some ½ & ½ around edges to moisten

Shrimp Casserole    Eleanor Strapp

2 cups Cooked Rice
1 lg. Onion
1 cup Celery
1 cup Mayonnaise
Bread Crumbs
Optional— Few drops Tabasco
Green Pepper

1. Cook Rice
2. Add remaining ingredients & stir
3. Then add shrimp
4. Place in casserole dish
5. Top with bread crumbs

Mom’s Tip: Good if you also add about 1 cup of other seafood, fish, or chicken instead of shrimp

Shrimp Jambalaya     Sue Merrill

1 cup Onion (diced)
1 clove Garlic (minced)
1 cup Cooked Ham (diced)
¾ cup Green Pepper (diced)
¼ cup Butter
2 cube Chicken Bouillon
1½ cup Water boiling
Dash Cayenne
Dash Cloves
Dash Nutmeg
½ t Thyme
1½ t Salt
¼ c Parsley (chopped)
28oz Canned tomatoes
2 cup Oysters and Juice (about 19)
1½ lb. Fresh Shrimp
1½ cup Minute Rice (uncooked)

1. In deep sauce pan, Sauté onion, garlic, gr. pepper in butter
2. Dissolve bouillon cube in hot water
3. Add seasonings parsley and tomatoes and bouillon to sauce pan
4. Return to boil, simmer 10 minutes
5. Add oysters and juice, shrimp, & ham
6. Simmer 3 minutes
7. Then bring to a slow boil
8. Stir in rice – cover-
9. Remove from heat and let stand 5 minutes

Baked Seafood Casserole    Nana

26oz or 1 large can fresh crab meat
2 cans shrimp or 1 lb. Fresh steamed shrimp
½ green pepper chopped fine
½ cup pimento cut fine
½ cup finely chopped onion
1 cup celery chopped
14 oz can mushroom stems & pieces
½ t salt
1 cu milk or ½ & ½
1/8 t. worcestershire sauce
½ to 1 cup raw rice cooked
bread crumps on top

1. Mix 1^st 7 ingredients
2. Mix remaining
3. Place in 2 qt. Buttered casserole sprinkle with crumbs

Seafood Chowder    Linda McClure

2 Table. butter
1 med onion
2 cans cream of potato soup
2 cups milk
1 1/2 cups of 1/2 and 1/2 (calls for heavy cream)
1/4 teas. ground red pepper
1 1/2 lbs medium fresh shrimp
1 pound crab meat
1 cup shredded montary cheese
1/4 cup sherry
sauté onions and butter

1. add onion to soup, milk, cream,pepper
2. when it boils add shrimp
3. reduce to simmer
4. add crab, cheese and sherry
5. simmer til ready to eat
6. put in crock pot for hours

Crab Cakes    Eastern Shore Cookbook

1 pound fresh crab meat
1 egg, beaten
1/2 cup finely chopped parsley
2 teas. prepared mustard
salt and pepper
2 Table. mayonnaise
2 teas. old Bay

• mix all and sauté cakes!

Chicken

Sandy’s Chicken    Sandy in Illinois

6 Chicken Breast (Boned and Skinless)
6 slices Swiss Cheese
1 cup Dry Sherry
½ cup Chicken broth (college inn)
2+ cups Pep. Farm stuffing
¼- ½ cup Butter (Melted)
1 can cream of mushroom(chicken) soup

1. Put chicken in bottom of pan
2. Place slice of cheese on each piece
3. Mix soup, sherry and broth and pour over top
4. Sprinkle with stuffing
5. Pour butter over top

Clure’s Chicken Linda McClure

1 cup Rice
1 can Cream of mushroom
1 can Cream of celery
1 can Cream of chicken
5 Chicken breasts (boned and skinless)

1. Mix all ingredients
2. Pour over chicken breasts

Apricot Jam Chicken

1 pkg. Instant onion soup
2 ½ lb. Chicken (boned and skinless)
½ jar Apricot preserves
½ cup Water boiling

1. Cover pan with ½ pkg. of soup
2. Place chicken in pan
3. Cover chicken with ½ jar jelly
4. Pour remaining onion soup over chicken
5. Add water over top of everything

Orange Curry Chicken

2½ - 3 lb. broiler chicken (cut-up)
1 lg. Onion (chopped)
2 cups Orange Juice
1 T Lemon Juice
2 T Soy Sauce
1 cup Mild curry powder
2½ cup minute rice
16oz can of Green beans
salt and pepper to taste

1. Place all ingredients but rice and beans in Dutch oven
2. Cover pot, cook 40 minutes
3. Stir in rice
4. Replace lid, cook 5 minutes
5. Add Green beans, salt and Pepper
6. Reduce heat, cook 5 minutes

Jessica Chicken    Sue Maccarone

8 slices Bacon (partially cooked)
4 Whole chicken breasts
(halved, boned and skinned)
-or- 8 Chicken thighs
(skinned and boned)
2½ oz jar Dried beef (chopped)
2 10oz can Cream of mushroom soup
1 cup Sour Cream

1. Wrap 1 slice bacon around each piece of chicken
2. Place side by side in greased 13x9 pan
3. Sprinkle with beef
4. Mix soup and sour cream pour over chicken

Mom’s tip: Garnish with mushrooms and parsley, Serve with rice

Easy Baked Chicken     Susan O’Brien

7 Breasts chicken (Skinned or boned)
8 Slices Swiss or mozzarella
1 can Cream of chicken -or- Cream of mushroom
¼ cup Dry white wine
1 cup herb seasoning stuffing mix
2-3 T Butter (Melted)

1. Put chicken in lg. greased baking dish
2. Top with cheese
3. Combine soup and wine
4. Stir
5. Pour over chicken
6. Sprinkle with stuffing
7. Dot with butter

Chicken of the angles     Mary K Salomone

lb. Boned chicken breast
2 Eggs (Slightly Beaten)
4 t Water
1 cup Flour
1 ½ cup Parm. cheese
Dash Salt
Dash Pepper
1 ½ t Garlic powder
¾ cup Butter
1 cup White Wine
1 lb. Fresh Mushrooms
1 can Artichoke Hearts

1. Mix flour, cheese salt and pepper
2. Coat chicken in egg, and coat with flour mixture
3. Put wine in 9x13 pan
4. Place chicken on top
   Bake 325 45 minutes uncovered
5. Pour butter and mushrooms, and artichokes over chicken
6. Cover with foil

Chicken Casserole with Ease

2½ cup Broken uncooked spaghetti
2 cup Cream of mushroom
1 cup Chicken Broth
1 t Salt
1 t Pepper
4 cup Chicken (diced & cooked)
½ cup Pimento
½ cup Green Pepper (chopped)
½ cup Onion (chopped)
3¼ cup Cheddar Cheese (Grated)

1. Cook spaghetti
2. Drain and add all ingredients
3. Pour in greased 13x9 pan
4. Cook uncovered

Aunt Kay’s Sesame Chicken

6 Chicken breasts (boned, skinned) (Cut into bite-size pieces)
¼ cup Flour
pinch Salt
pinch Pepper
½ cup Peanut oil
¼ cup Sugar
¼ cup Soy sauce
2 T Sesame Seeds
¼ cup Chopped scallions

1. Dredge the chicken pieces in flour seasoned with salt and pepper
2. In a lg. frying pan, heat the oil
3. Cook the chicken chunks 3 to 4 minutes
4. Work in batches if necessary to avoid crowding the pan
5. Drain the chicken on paper towels and set aside
6. Combine the sugar and soy sauce in a saucepan and heat until the sugar dissolves
7. Add the chicken chunks
8. Toss the chicken in the sauce with sesame seeds and scallions

Chicken Parmesean

¼ cup fine dry bread crumbs
4 T. grates parmesean cheese
¼ t. oregano
dash garlic powder Bake 400’ for 20 turn bake 20 min more
dash pepper
2 lbs. Chicken
1 can cream of mushroom soup
½ cup milk
paprika

1. Combine crumbs, 2t. cheese oregano, garlic and pepper; roll chicken in mixture arrange in 2 qt. dish
2. Blend soup and milk pour over chicken
   bake 20 min more
3. Arrange chicken on platter, pour sauce over chicken

Ann Noble Chicken Recipe

1 box Uncle Ben's wild rice
3 pounds of chicken in a 9x13 or corning ware pan greased put in the rice only from the box and put the raw chicken on top. Sprinkle the rice seasoning on top of the chicken in a small saucepan melt:

16 oz can of whole cranberry
3 tablespoons of butter
2 table. soy sauce
1 table. lemon juice
pour over chicken
cover tightly with foil

bake 325' 1 hour and 10 minutes

opt: last 10 minutes open foil and put almonds on top

Mom's suggestions I like the almonds and I find it not only can cook longer will hold in oven for a while...if I use frozen breasts that are still frozen than I do cook it longer.

Turkey Tetrazini    Rhonda Elcock

8 oz linguini broken in 3rds
1/4 cup butter
1/4 cup flour
1 teas. salt
1/4 teas. white pepper
1 10 3/4 oz college Inn chicken broth
1 5 oz can evap milk or she uses reg. milk
1/2 cup dry white wine
1/2 pound mushrooms sliced
3 cups cooked Turkey
1/2 cup grated parm cheese

1. cook linguini and set aside
2. melt butter, blend in four, salt and pepper til smooth
3. stir in all liquids and cook stirring constantly til mixture thickens
4. add mushrooms, turkey and linguini and put in casserole
5. top with cheese
6. bake 350' 30 minutes or until warm

Meat

Regular Strogonoff

1 Stick butter
2 lbs. Beef cubed
1 t. onion
¼ lb mushrooms
½ t. salt Bake 350’ 1 hour
½ cup sherry
1 cup sour cream
½ t. pepper
1 t. flour
½ cup brown gravy
1 ½ t. horseradish

1. Brown meat in butter add s&p, mushroom gravy, then add flour
2. Put all in casserole

Pot Roast    Helen Moriyama

4 lb. Pot roast
1 t Cooking Oil
2 cup Water
2 med can Whole Tomatoes
3 t Salt
1½ t Pepper
2 t Chili Powder
2 Bay leaves
1 t Thyme
1 lg. Onion (Quartered)
¼ cup Sherry

1. Dredge roast in flour and brown in cooking oil
2. Add all ingredients
3. Simmer for 2 ½ hour
4. –or- 325 in over for 2 ½ hour

Greek Beef Stew    Judy Vettori

¼ cup Butter
3 lbs. Chuck (cut in 2-in cubes)
2 cup Red wine
2 cup Brown stock
-or- Thinned beef broth
6oz.can Tomato paste
¼ cup Red wine vinegar
2 T Light brown sugar
1 ½ t Ground cumin
1 t Minced garlic
½ t Ground allspice
2 Bay leaf
Salt & Pepper to taste
18 sm. Onions
½ lb. Mushrooms (quartered)
3 T Butter

1. Melt butter in heavy kettle
2. Add beef cubes, toss to coat in butter, do not brown
3. Add red wine, stock, paste, vinegar, Br. Sugar, cumin, garlic, allspice bay leaf, salt & pepper
4. Bring to boil over moderate heat.
5. Simmer the stew, covered, 1 ½ hour
6. Blanch onions 1 minute, drain and peel
7. Add onions to stew and simmer, covered, 30 minutes
8. In a skillet, sauté mushrooms, in butter
9. Stir into stew,
10. Remove and discard bay leaf
11. Transfer to heated casserole dish and serve

Bacon Double Cheeseburger Loaf

4 slcs Bacon
1½ lb. Lean ground beef
1 cup White bread crumbs
1 cup Sharp cheddar cheese (shredded)
1 lg. Sweet onion (chopped)
2 T Mayonnaise
2 T Sweet pickle relish
2 t Dry mustard
¾ t Salt
½ t Pepper
1 Egg
¼ cup Ketchup

1. In medium skillet, cook bacon over medium heat, until limp
2. In lg. Bowl, use hands to thoroughly mix meat, bread crumbs, ½ cup cheese, onion, mayonnaise, relish, mustard, salt, pepper, egg
3. Pat mixture into 2 qt baking dish
4. Spread the top of loaf with ketchup
5. Lay bacon strips over the ketchup
   Bake 350 45-50 minutes
   (When loaf is firm, and bacon is crisp)
   -or- Inside temperature, 155 degrees
6. Sprinkle loaf with remaining cheese, to melt during last 5 – 10 minutes

Hamburger Stroganoff

½ cup Onion (Minced)
1 clove Garlic (Minced)
¼ cup Butter
1 lb. Ground Beef
2 t Flour
1 t Salt
¼ t Pepper
1 lb. Fresh Mushrooms sliced
1 can Cream of Chicken
cup Sour Cream

1. Sauté onions and garlic in butter
2. Stir in meat and brown
3. Stir in flour salt, pepper, mushrooms
4. Cook 5 min
5. Stir in soup
6. Simmer uncovered 10 min
7. Stir in sour cream
8. Heat through
9. Serve

Shepherd’s Pie

Instant Mashed Potatoes
1 ½ cup Diced cooked beef
1 cup Cooked Vegetables
1 cup Beef gravy
¼ t Salt

1. Prepare potatoes as directed for 2 serving
2. Stir meat, vegetable, gravy, and salt together
3. Pour into 1 quart baking dish
4. Mound potatoes in ring around edge of dish

Meat loaf    Mary K. Salomone

1½ lb. Hamburger
1 Egg
1 pkg. McBrown gravy mix
1 pkg. Sloppy joe mix
¼ cup Green Pepper
¼ cup Chopped Celery
¼ cup Onions
¼ cup Ketsup

1. Mix all ingredients
2. Form into loaf
3. Place in pan

Sandy McLaughlin's version

1 24" baguette
4 eggs
1 can evaporated milk
1/2 cold water
1/2 teas. ground nutmeg
1/4 teas. cinn.
1/3 cup brown sugar, extra brown sugar and some pecans for the top. P> butter 9x13 pan....slice bread into 1" pieces...line dish with bread packing tightly

beat all ing. together and pour over bread... sprinkle enough extra brown sugar over top to make a light coating.

cover with plastic wrap for the night

400' uncovered for 25-35 minutes or until puffed and brown....may sprinkle with almonds

Pastas and other dinners

Spaghetti Pie    Kay Roberts

6 oz Spaghetti (3 cups cooked)
2 T Margarine
½ cup Parmesan
2 Eggs (well Beaten)
1 cup Cottage Cheese
¼ cup Green Pepper (chopped)
1 lb. Hamburger
½ cup Onion (chopped)
8oz Can tomatoes
6 oz Can tomato paste
1 t Sugar
1 t Oregano
1 t Garlic salt
½ cup Mozzarella cheese (shredded)

1. Cook spaghetti as directed
2. Stir margarine into hot cooked spaghetti
3. Stir in pram and eggs
4. Form spaghetti mix into crust (buttered 10" pie plate
5. Spread cottage cheese over spaghetti
6. Cook beef, onion, gr. pepper till tender and browned
7. Drain beef, add remaining ingredients (except cheese)
8. Pour over crust
   Bake 350 20 minutes
9. Sprinkle with cheese, bake 5 more minutes

Stromboli

1 loaf Bread Dough
Hot Mustard
1/3 lb. Salami
¼ lb. Pepperoni
¼ lb. Mozzarella
Parmesan, oregano, black pepper

1. Roll bread to thin sheet
2. Spread mustard over dough
3. Alternate Salami, pepperoni, mozzarella layers
4. Roll dough into log
5. Make slits in top
6. Sprinkle with parmesan, oregano, pepper

Judy’s Strata    Judy Vettori

1 loaf Bread dough
(unfrozen 1 ½ - 2 hours)
2 Eggs (whipped)
Grated Parmesan
Sliced Pepperoni
Sliced Swiss Cheese

1. Roll dough with flour
2. Spread egg over dough
3. Top with parmesan
4. Layer pepperoni and Swiss
5. Roll into log

Chilies Rellenos Bake    Pringle Boyd

1 lb. Ground Beef
½ cup Chopped onion
8oz Whole Green Chilies
1½ cup Cheddar Cheese (Shredded)
1½ cup Milk
4 Eggs (Beaten)
¼ cup Flour
½ t Salt
Dash Tabasco
Dash Pepper

1. Brown beef and onions, Drain
2. Sprinkle meat with salt and pepper
3. Halve chilies crosswise and remove seeds
4. Place ½ chilies in 10x6 pan
5. Sprinkle with cheese
6. Top with meat mix
7. Arrange remaining chilies over meat
8. Combine remaining ingredients in blender
9. Beat till smooth pour over chilies

Stuffed Shells    Sue Maccarone

1 pkg. Jumbo Shells
2 lb. Ricotta Cheese
½ lb. Mozzarella cheese Shredded
1/3 cup Parmesan cheese
2 Eggs
1 jar Spaghetti Sauce
1 t Salt
2 t Parsley
¼ t Pepper

1. Cook shells according to directions
2. Mix cheeses, eggs, salt, pepper, parsley
3. Fill each shell with 1T cheese mixture
4. Put some sauce in bottom of casserole dish
5. Layer shells and sauce
6. Ending with sauce

Lasagna    Pam Robinson

1 lb. Ground Beef
2 pt Ragu sauce (large jar)
1 onion (chopped)
dash Garlic Salt
1 lb. Ricotta Cheese
3-4 Eggs
1 lb. Mozzarella slices
7-8+ Lasagna noodles

1. Brown meat & onions until brown
2. Add garlic and sauce
3. Whip eggs and ricotta cheese
4. Grease pan
5. Layer Noodles
   Sauce
   Ricotta
   Mozzarella
6. Make two layers, Then cover with sauce
7. Sprinkle with parmesan cheese

Swiss Cheese Bread    Carol Lowe

1 loaf French Bread
1½ stick Butter (melted and cool)
1 sm. Onion (chopped fine)
2t Lemon Juice
2t Prepared mustard
2t Poppy seeds
1 ½ t Salt
6oz Thin sliced Swiss cheese

1. Cut ¼" off each end of bread, and cut is ½ lengthwise
2. Mix all ingredients (except cheese)
3. Spread mix on both sides of bread
4. Place slices of cheese between halves
5. Wrap in foil

Bake 400 20 min
Open foil, bake 10 minutes more

Wendy Casserole    Elsie Boyd

1 cup Onion
½ cup Green pepper
1 lb. Ground beef
1 can Tomato Soup
1 can Cream of Mushroom soup
1 can Water
1½ cup Grated sharp Cheddar
½ glove Garlic
2 cup Macaroni

1. Cook macaroni as directed
2. Brown and drain Onion, Green pepper, Ground beef
3. Add remaining ingredients
4. Mix with noodles in casserole dish
5. Generously sprinkle more cheese on top.

Rice with Pork Chops

3/4 cup Rice
1 can Cream of Mushroom (or celery)
1 can Water
1/3 pkg. Lipton Soup Mix
4-6 Pork Chops

1. Butter 13x9
2. Lay pork chops on rice
3. Pour everything over top
4. Bake Covered

Spinach, Broccoli-Sausage Casserole

2 pkg. Frozen broccoli (Chopped)
2 pkg. Frozen Spinach (Chopped)
1 lb. Sausage (Pork)
1 can Cream of Mushroom soup
½ cup Hellmann’s Mayonnaise
½ t each Dill weed, Pepper, Beau Monde
3 t Lemon Juice
1 t Lemon Rind
2 lg. Tomatoes, (peeled/sliced)
1 cup Shredded cheddar cheese
1 can French fried onions

1. Cook sausage
2. Drain off fat
3. Cook vegetables and drain well
4. Combine everything except cheese, tomatoes, and onions
5. Put into a 3 qt. Oblong glass dish
6. Before baking, decorate with tomatoes and cover with cheese

Monika’s Sausage Extravaganza

4 oz Broken thin spaghetti
1 lb. Sausage (regular or light)
1 cup Mushrooms (sliced)
½ cup Onion (Chopped)
1 clove Garlic (minced)
7½ oz Tomatoes (chunky)Italian Style
6 oz Tomato pasta
1 t Italian seasoning(not if you have Italian style tomatoes)
1/8 t crushed red pepper
1-2 cups Shredded mozzarella
parmesan cheese

1. Cook spaghetti
2. Drain and set aside
3. Cook sausage, mushroom, onion, garlic
4. Drain fat
5. Stir in undrained tomatoes, pasta, seasoning, pepper
6. Spray 9 inch Pie Plate
7. Layer

• ½ spaghetti

• ½ cheese
• ½ mixture
• Repeat

8. Cover loosely with foil

Kielbasa Pasta Supper

3 T Butter
¼ cup Onions (Chopped)
¼ cup Green Peppers (Chopped)
½ lb. Mushrooms (sliced)
2 cup Fresh Veggies (broccoli, peas, etc.)
¼ t Garlic Powder
1 t Oregano
1 lb. Kielbasa
½ cup Parmesan
6-8 servings of cooked pasta

1. Melt butter
2. Stir fry all until tender
3. Add kielbasa
4. Heat through
5. Stir in parmesan
6. Serve over pasta

Turkey Tamale Casserole     Andrea Kerivan

1 Lb. Ground turkey
cloves garlic, minced
1 17oz can creamed style corn
l 10 1/2oz. can chili without beans
2t. dried oregano crushed
½ t. ground cumin
¼ t. salt
8 6" corn tortillas
1 cup chicken broth
1 2 ¼ oz can sliced pitted black olives drained
1 cup shredded cheddar cheese

1. Cook turkey & Garlic and drain
2. Stir in corn, oreg. Cumin, salt and bring to boil cover reduce heat simmer 5 minutes
3. Stack tortillas cut into 6 wedges place in medium bowl add broth let stand for 1 min. drain reserv ¼ cup liquid.
4. Stir the reserved liquid and olive into turkey mix.
5. In 2 qt. Dish layer 2 cups turkey and ½ the tortilla continue ending with turkey and put cheese between layers

Florentine Lasagna Roll-ups    Maryann Ayd

12-14 lasagna noodles, cooked
2 T butter
1/4 cup chopped onions
10 oz. pk spinach, thawed and drained
1 1/2 cup shredded mozzarella
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup butter
1/2 cup flour
2 chicken bouillon cubes
1/8/ teas. pepper
3 cups milk
1/2 cup parmesan

1. sauté onion in 2 T. butter, combine with spinach and chasse, sour cream and egg and set aside.

   sauce:

2. melt other 1/2 c. butter and stir in flour, bullion, pepper milk, bring to a boil for one minute (it will thick by then)
3. put a small amount of sauce in bottom of greased pan (corning or 9x13)
4. spread a small amount of the spinach mixture on each noodle
5. roll up jelly roll style and lay in pan....do all noodles then spread remaining sauce over roll-ups and sprinkle with parm.

bake 350' 30-35 minutes uncovered
serves 5-6 (according to number of noodles.)

Mom's Hint: can place noodles vertically in pan, double recipe and still have room in the 9x13 pan.
may also be frozen before baking

Desserts

Cookies

1 stk. Butter
1 cup Brown Sugar
1 cup Oatmeal
2 T Flour
1 t Vanilla
dash Salt

1. Mix all ingredients
2. Chill
3. Roll into balls, size of marbles
4. Place on cookie sheet, far apart

Peanut butter Blossom Balls     Barbara Coughlin

1¾ cup Sifted Flour
1 t Baking Soda
½ t Salt
1 Egg
1 t Vanilla
½ cup Crisco
½ cup Peanut Butter
½ cup Sugar
½ cup Brown Sugar
2 T Milk
9oz pkg. Hershey’s Kisses

1. Sift together flour, soda, and salt
2. Cream together crisco, peanut butter, sugar, and Brown sugar Cream Well
3. Add 1 egg, vanilla, milk
4. Mix well.
5. Blend in dry ingredients gradually
6. Mix thoroughly.
7. Shape dough into balls using rounded teaspoonful for each.
8. Roll balls in sugar and place on greased cookie sheet.
9. After removing from oven, top each cookie with a hershey kiss.

Chocolate Crinkle Cookie    Mom Strapp

½ cup Vegetable Oil
4 sq. Unsweetened Chocolate
2 cup Granulated Sugar
4 Eggs
2 t Vanilla
2 cup Flour
2 t Baking Powder
½ t Salt
1 cup Powdered sugar

1. Melt Chocolate
2. Mix with sugar, and oil
3. Blend in one egg at a time
4. Add Vanilla
5. Stir in flour, baking powder, salt
6. Chill several hours, or overnight
7. Drop teaspoonfuls of dough into confectioners sugar
8. Roll in sugar
9. Shape into balls
10. Place 2" apart, on greased baking sheet

Toll House Cookies

2¼ cup Flour
1 t Salt
1 t Baking Soda
1 cup Butter
¾ cup Brown sugar
¾ cup Sugar
1 t Vanilla
½ t Water
2 Eggs
1 bag Toll house Chocolate Chips

1. Mix all ingredients well
2. Add Chocolate Chips
3. Divide batter in half
4. Make cookies with half
5. Eat other half raw.
6. Place on greased cookie sheet

Best Ever Chocolate Chip Cookies

1½ cup Flour
1 t Baking soda
1 t Ground cinnamon
2 stks Butter softened
½ cup Light brown sugar
1 cup Granulated sugar
1 lg. Egg
1 t Vanilla Extract
1½ cup Old Fashioned Rolled Oats
1 cup Semi-sweet Chocolate Chips

1. Mix together flour, baking soda, cinnamon
2. Beat together butter, Br. Sugar, & granulated sugar
3. Beat in eggs and vanilla
4. Beat in flour mixture until blended
5. Fold in oats, and chocolate chips
6. Cover with plastic wrap
7. Chill for 1 hour
8. Shape dough in 1 in balls
9. Place cookies 2 inches apart

Cape Cod Oatmeal Cookies    Cleo Robbins

1½ cup Flour
½ t Soda
1 t Cinnamon
½ t Salt
1 T Molasses 1. Mix all ingredients together
1¾ cup Instant Oatmeal (uncooked)
½ cup Raisins 2. Place on ungreased cookie Sheets
½ cup Nuts (Chopped)
1 Egg (lightly beaten)
1 cup Sugar
½ cup Melted shortening
½ cup Melted Butter
¼ cup Milk
Bake 350 12 Minutes

M&M Cookies    Eloise Jones

½ cup Crisco
½ cup Brown Sugar
¼ cup Sugar
1 Egg
1 cup + 2T flour
½ t Soda
½ t Salt
½ t Vanilla
½ t Water
¾ cup M & Ms

1. Cream Crisco, Br. Sugar, Sugar, and Eggs
2. Add remaining ingredients (except M&Ms)
3. Fold in M&Ms
4. Drop small spoonfuls on cookie sheet
5. Add 2-3 on top of each cookie

Mom’s Tip: 1 -- 1 lb. bag does a double batch

Apple Oatmeal Cookies

1 ½ cup Quick cooking rolled oats
¾ cup All purpose flour
¾ cup Whole wheat flour
½ cup Brown sugar (firmly packed)
1 t Baking powder
¼ t Baking soda
½ t Salt
1 ½ t Cinnamon
½ cup raisins
1 cup Granny smith apples
(Finely chopped and peeled
1 Egg (slightly beaten)
½ cup Honey
½ cup Oil
1/3 cup Milk

1. Combine oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon in a bowl
2. Stir to combine
3. Stir in raisins and apples
4. In a lg. mixing bowl, combine egg, honey, oil, milk
5. Stir in dry ingredients
6. Mix to form a smooth batter
7. Drop batter onto ungreased baking sheets.
8. Leave 2 inches between cookies

Neiman-Marcus Chocolate Chip Cookies

2 cup Butter
4 cup Flour
2 t Club Soda
2 cup Sugar
5 cup Blended oatmeal
24 oz Chocolate Chips
2 cup Brown Sugar
1 t Salt
8 oz Hershey bar (grated)
1 Eggs
2 t Baking Powder
3 cup Chopped Nuts

1. Measure oatmeal and blend in a blender to a fine powder
2. Cream the butter and both sugars
3. Add eggs and vanilla
4. Mix together with flour, oatmeal, salt, baking powder and soda
5. Add chocolate chips, Hershey bar and nuts
6. Roll into balls and place two inches apart on a cookie sheet

Cakes

Banana Split Cake

2 cup Gram. Cracker Crumbs
6 T Margarine
¼ cup Sugar
2 cup Powder Sugar
2 Eggs
2 stks Margarine
1 t Vanilla
5-6 Bananas
1 lg. can Crushed Pineapples
(well drained)
12oz Whip Topping

1. Mix crumbs, margarine, sugar
2. Press onto bottom of 13x9 pan
3. Beat sugar, egg, margarine, vanilla-- Till fluffy
4. Spread on base
5. Slice bananas and put on top
6. Put drained Pineapples on top
7. Cover with cool whip
8. Top with walnuts, cherries, jimmies
9. Refrigerate 4 hours before serving

Brownie Pudding Cake    Jane Slate

1½ cup Flour
1 cup Sugar
3 T Cocoa
3 t Baking Powder
¾ t Salt
¾ cup Milk
1½ t Melted Butter
2 t Vanilla
¾ cup Chopped Walnuts
½ cup Brown Sugar
¼ cup Sugar
3 T Cocoa
1¾ cup Water (boiling)

1. Mix First 8 ingredients by hand
2. Stir in Nuts
3. Pour in greased 13x9 pan
4. Mix, Brown sugar, sugar, Cocoa together
5. Sprinkle on top
6. Pour Boiling water over top

Pig Picking Cake    Mary K Salomone

Cake:
1 Dunkin Hines Butter Cake Mix
2 Eggs
½ cup Oil
1 sm. can Mandarin Orange, with Syrup

Cake:

1. Put all ingredients together, and stir with fork
2. Put in ungreased 13x9 pan

Frosting:
1 lg. can Crushed pineapple, with juice
1 pkg. Vanilla instant dry pudding
8 oz Cool Whip

Frosting:

1. Stir together with 8 oz cool whip
2. Frost
3. Sprinkle with coconut, refrigerate

Apple Cake    Wheatley’s Grandmother

1¼ cup Cooking Oil
2 cup Sugar
2 Eggs
1 t Vanilla
1 cup Nuts
3 cup Apples (Chopped)
3 cup Flour
½ t Salt
1½ t Baking Soda
1 t Nutmeg
1 t Cinnamon

1. Beat sugar, and eggs
2. Stir in Vanilla, nuts, apples
3. Sift dry ingredients & add to batter
4. Add to 13x9 pan
5. Before baking sprinkle top with more cinnamon sugar

Clure’s Cake    Linda McClure

Cake:
1 Angel food Cake
1 pt Sour Cream
2 cup Sugar
Topping:
9oz Cool Whip
1 sm. can Crushed pineapple (Drained)

1. Cook Angle food Cake, or buy from store
2. Blend Sugar and Sour Cream
3. Refrigerate for one hour
4. Stir in cool whip and pineapple
5. Cut cake in 2 or 3 layers
6. Ice each layer and top stack together
7. Keep refrigerated

Rum Cake    Joanna Reed

Cake:
1 bx. Yellow Cake
1 sm. bx. Chocolate Pudding (instant)
4 Eggs
½ cup Water
½ cup Oil
½ cup Myers Rum
Cake:

1. Mix together Cake mix, and Pudding
2. Add remaining ingredients
3. Mix well, place in greased flute pan

1. Mix all ingredients (except Rum)
2. Bring to Boil
3. Boil only 2 minutes
4. Add rum
5. Pour over cake

Sour Cream Chocolate Cake

Cake:
2 cup flour
2 cup Sugar
1 cup Water
¾ cup Sour Cream
¼ cup Shortening
1 t Salt
½ t Baking Powder
1 ¼ t Soda
1 t Vanilla
2 Eggs
4 oz unsweetened chocolate

Cake:

1. Mix all ingredients into large mixing bowl
2. Mix ½ minutes at low scraping bowl constantly
3. Beat 3 min on high speed

Frosting:
1/3 cup Butter or margarine
3 oz Melted unsweetened chocolate
3 cups Powder Sugar
½ cup Sour Cream
1 t Vanilla

Frosting:

1. 1. Melt chocolate, and allow to cool
2. Mix butter and cooled chocolate thoroughly
3. Blend in sugar
4. Stir in sour cream and vanilla
5. Beat until smooth
6. Ice cake once cooled

3 cup Sugar
2 stks Butter
6 Eggs (Separated)
8oz Sour Cream
2 t Almond extract
2 t Vanilla extract
¼ t Baking Soda
3 cup Flour

1. Cream butter and sugar until light and Fluffy
2. Beat in egg yolks until well blended
3. Beat in sour cream and flavoring
4. Add flour and soda together, 1 cup at a time
5. Beat until well blended
6. Fold in stiffly beaten egg whites
7. Pour batter into greased and floured 10" tube pan

Applesauce Cake    Alex Mecray

2 cup Sifted flour
1 cup Sugar
1 t Salt
1 t Cinnamon
½ t Nutmeg
¼ t Ground cloves
2 t Baking soda
1 cup Raisins
1 cup Walnuts (chopped)
½ cup Butter (melted)
1 lb. Applesauce (presweetened)
 

1. Combine dry ingredients
2. Add raisins, walnuts, melted butter and applesauce
3. Beat until well blended
4. Pour into greased and floured 9x9 or 12x8 pan

Mom’s tip:
Once cooled spread with confectioners butter icing
Or just sprinkle with Powdered sugar on top

Oklahoma Cake    Jo Shutes

2 cup Flour
2 t Soda
2 cup Sugar
20 oz Can crushed pineapple (undrained)
2 Eggs (beaten)
Nuts (optional)

1. Sift flour
2. Add all ingredients
3. Pour into ungreased 13x9

Topping
¾ stick Oleo (room temperature)
2 3oz-pkg. Cream cheese (Rm. Temp.)
1 ¾ cup Powdered sugar
1 t Vanilla extract

Topping:

1. Mix all together
2. Put on cake while still warm

1 pkg. White Cake Mix
3 oz Raspberry Jello
3 oz Lime Jello
2 cup Water (boiling)
8oz Cool Whip
Frosting

1. Prepare cake as directed
2. Pour into 2 round pans
3. Cool 10 minutes
4. Remove from pans
5. Cool completely and wash pans
6. Put cooled cake back into pans
7. Prick with fork at ½" internals
8. Pour 1 cup water over raspberry gelatin
9. Stir till dissolved
10. Spoon over one layer
11. Repeat with lime jello
12. Refrigerate 3-4 hours
13. Dip pan in warm water 10 seconds to remove cake from pan
14. Put on cake dish, frost cakes with frosting
15. Refrigerate

Black Bottom Cup Cakes    Jo Shutes

8oz Cream Cheese
1 Egg (unbeaten)
1/3 cup Sugar
1/8 t Salt
6 oz Semi-sweet Choc. Chips
1½ cup Flour
1 cup Sugar
¼ cup Cocoa
1 t Soda
½ t Salt
1 cup Water
1/3 cup Cooking oil
1 T Vinegar
1 t Vanilla

1. Combine in mix bowl Cream cheese, and egg, 1/3 cup sugar, 1/8 t salt
2. Beat well, and stir in chips
3. Sift together flour,1 cup sugar, cocoa, soda, 1/2t salt
4. Add water and cooking oil, vinegar, vanilla
5. Use Muffin cups, lined with cupcake papers
6. Fill 1/3^rd full with chocolate batter
7. Top each one with heaping teaspoon cream cheese mix.
8. Sprinkle with sugar and chopped blanched almonds (optional)

Sock-It-To-Me-Cake

Cake:
1 pkg. Duncan Hines butter golden cake mix
8 oz Sour cream
½ cup Crisco Oil
¼ cup Sugar
¼ cup Water
4 Eggs

1. In Lg. bowl blend cake mix, sour cream, oil, sugar, water, eggs
2. Beat at high speed for 2 minutes
3. Pour 2/3 batter in a greased and floured 10" tube pan
4. Combine filling ingredients and sprinkle over batter in pan
5. Spread remaining batter evenly over filling mixture

Filling:
1 cup Pecans (chopped)
2 T Brown Sugar
2 t Cinnamon

Bake 375 45-55 minutes

Cool right side up for about 25 minutes, then remove from pan
Glaze (1 cup powdered sugar, 2 T milk) drizzle over cake

Dirt Cake    Nina Bolowich

½ cup Margarine Softened
1 pkg. Cream Cheese (softened)
½ cup Powdered sugar
3½ cup Non-Fat Milk
12 oz Frozen whipped topping
2 pkg. Oreos crushed
2 pkg. Instant vanilla Pudding

1. Cream together margarine, cream cheese, and powdered sugar
2. Mix milk and pudding in separate bowl
3. Allow to sit for 5 minutes
4. Add whipped topping to pudding
5. Combine pudding and cheese mixes
6. Layer cookies, mixture, cookies, mixture, cookies, mixture…
7. End with cookies
8. Cover with plastic wrap and refrigerate several hours
9. Top with gummy worm

Snickers Ice Cream Cake

30 Oreo cookies crushed
6 T Melted Margarine
1 16oz pkg. Snack size snickers bars
½ gal. Vanilla ice cream softened
1 cup Hot fudge sauce heated
1 cup Carmel sauce heated

1. Combine cookie crumbs and margarine mix well.
2. Press into bottom and sides of 9" spring pan.
3. Bake 350 8-10 min- lightly browned—cool
4. Combine candy and ice cream in bowl- mix well
5. Spoon in cooled crust
6. Cover with plastic wrap
7. Top with foil and freeze
8. Let stand in refrigerator 10-15 min
9. Remove side of pan
10. Drizzle thin lines of heated sauces across top

Crumb Date Cakes    Lucille Noonan

3 Eggs (Separated)
1 cup Sugar
1 cup Dates (Cut fine)
1 cup Walnuts (chopped fine)
6 T Bread crumbs
1 t Baking powder
1 t vanilla extract

1. Beat egg yolk until thick and lemon colored
2. Add sugar
3. Beat thoroughly
4. Fold in dates and nuts
5. Add stiffly beaten egg whites
6. Sift bread crumbs
7. Add baking powder and sift again
8. Fold this into mixture
9. Add vanilla
10. Pour into greased and floured muffin pan
11. Fill each about ½ to ¾ full
    Bake 325 20 minutes
12. Remove from tins while warm
13. Serve with whipped cream

Mom’s tip: They will hold for days if covered with foil
This was brought over by grandmother Noonan from Austria in 1870

Key Lime Cheesecake    (recipe courtesy of Emeril Lagasse)

Yield: 10 Servings

1 cup graham cracker crumbs
3 tablespoons butter, melted
2 cups, plus 2 tablespoons sugar
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 ¼ pounds cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt
2 cups sweetened whipped cream
1 cup simple syrup, (1 cup sugar and 1 cup water heated until sugar dissolves)
Rind of 2 limes, julienned
12 sprigs of fresh mint

Preheat the oven to 350 degrees F.

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, 2 tablespoons of the sugar and mix well.
2. Press the crust firmly over the bottom of a 9-inch springform pan.
3. Bake until lightly golden and fragrant, about 8 minutes.
4. Set aside on a rack to cool completely.
5. In a saucepan combine the gelatin and key lime juice
6. Set aside until the gelatin has softened, about 5 minutes.
7. Heat over medium heat until the gelatin is completely dissolved, 1 to 2 minutes.
8. Add 1 1/4 cups of the sugar, eggs, egg yolks and lime zest and whisk thoroughly to combine.
9. Continue to cook over medium heat, whisking frequently, until the mixture thickens and is pudding like, about 4 to 5 minutes.
10. Remove from the heat and transfer to a heatproof nonreactive bowl.
11. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth. While the mixer is running, add the hot lime mixture little by little and beat until smooth. Transfer to a clean bowl and cool completely, stirring frequently. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes, about 1 hour.
12. In a bowl of an electric mixer with a whip attachment
13. place the egg whites, salt, and remaining 1/4 cup of the sugar.
14. Whip on medium high until stiff peaks form.
15. Remove the lime and cheese mixture from the refrigerator.
16. Fold the egg whites into the lime mixture and blend gently but thoroughly.
17. Pour the mixture into the prepared crust.
18. Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
19. Remove from the refrigerator.
20. Run a sharp knife along the sides of the pan and remove the springform.
21. Spread the whipped cream evenly over the top of the cake.
22. While the cheesecake is chilling, make the candied zest for garnish:
23. In a saucepan over medium heat
24. combine the simple syrup and the lime zest.
25. Bring the liquid to a simmer and cook for 3 to 4 minutes.
26. Remove the zest from the liquid and cool on parchment paper.
27. Cut the cake into individual servings.
28. Garnish with candied lime zest and mint sprigs.

Pumpkin Pie Cake    Lucille Noonan

1 29 oz. can pumpkin (plain)
4 eggs
1 12oz. can evaporated milk
1/2 teas nutmeg
1 1/2 c sugar
2 tsp. cinnamon
1 teas dried ginger
1 18.5 oz yellow cake mix
1 cup butter (margarine) melted
1 cup nuts optional

Set over to 350 degrees cook 1 hour

1. Beat together pumpkin, eggs, milk,sugar and spices
2. Pour into ungreased 9 x 13 pan
3. Sprinkle cake mix and nuts evenly over the pumpkin mixture
4. Pour the butter evenly over the top

   Cool completely before serving (not bad warm however)

Everything Else Desserts…….

1 lb. Choc. fudge cookie sandwiches
12oz semi-sweet chocolate morsels
1 T Instant Coffee
½ cup Water
½ cup Sugar
4 Eggs Separated
½ cup Sugar
3 cup Heavy Cream
Crust:

1. Blend cookies fine in blender.
2. Cover bottom of 10" spring form pan with cookies.

1. Melt Chocolate chips in double boiler.
2. Blend in coffee, water, ½ cup sugar, and cool before adding yolks.
3. Blend in yolks.
4. Beat whites and add ½ cup sugar.
5. Then fold in mixture, and add whipped cream.
6. Place in spring form pan, and Freeze.
7. Defrost in refrigerator 8 hours before you serve.

Heath Bars    Gerry Dunnigan

1-column Saltine crackers (don't break up)
2 stks Margarine
1 cup Brown Sugar
12oz Chocolate Chip Morsels

1. Layer saltine on foil-lines 10x13 sheet pan.
2. Boil margarine and sugar for 3 minutes.
3. Pour over crackers .
   Bake 400 7 minutes
4. Pull rack out of oven and spread choc. Chips over all crackers.
5. Use back of spoon to spread as they melt.
6. Cool in refrigerator, break in pieces, and serve.

Graham Munchies    Jeannine Roy

24 graham crackers
1 cup margarine
½ cup light or dark brown sugar
1 cup nuts

1. Arrange crackers in jelly roll pan
2. Combine margarine and brown sugar in small saucepan
3. Bring to a boil, and boil for 2 minutes
4. Add 1 nuts to mixture
5. Spoon over crackers

Fruit Squares    Colette Flores

1 cup Butter or Margarine
2 cup Sugar
3 Eggs
1 t Vanilla
3 cup Flour
1 can Blueberry pie filling (23 oz)

1. Cream butter, sugar, eggs, and vanilla
2. Add flour gradually
3. Grease 13x9 pan
4. Pour ¾ batter, spread in pan
5. Spread pie filling on top
6. With remaining batter, make lots of globs of batter on top with serving spoon or tablespoon

Nantucket Cranberry Pie    Barbara Monroe

2 cup Raw Cranberries
1½ cup Sugar divided
½ cup Walnuts (chopped)
¾ cup Butter (melted)
2 Eggs (beaten)
1 cup Flour
1 t Almond extract
Whipped cream or Vanilla ice cream

1. Wash and dry cranberries
2. Place in 10’ greased pie pan
3. Sprinkle with ½ cup sugar and nuts
4. Cream butter and 1 cup sugar
5. Add beaten eggs, flour and extract
6. Mix until blended
7. Pour over berries

Mom’s Tip:
Top with ice cream or whipped cream

Chocolate Chip Bars    Colette Flores

1 cup Butter or margarine
2½ cup Brown Sugar
4 Eggs
2½ cup Flour
½ t Salt
2½ t Baking Powder
1 cup Choc. Chips
nuts optional

1. Blend Butter, sugar, and eggs well
2. Sift Dry ingredients, and mix in to butter mixture
3. Add Toc. Chips (and nuts)
4. Pour in 13x9 pan

Chocolate Dream Pie    Linda McClure

1 Cup Flour
1 Stk. Butter
1 cup Pecans (chopped)
1 cup Powdered Sugar
8 oz Cream Cheese
12oz Cool Whip
1 sm. pkg. Vanilla Instant Pudding
1 sm. pkg. Choc. Instant Pudding
2 cup Milk
Grated Chocolate

1. Mix softened butter and flour till blended
2. Add pecans and spread in 13 x9 glass dish
   Bake 350 20 Minutes
   Allow to cool
3. Thoroughly mix Cream cheese, Powdered Sugar
4. Add one Cup Cool Whip
5. Mix and spread on pastry
6. Mix Chocolate and Vanilla pudding with milk
7. Whip and Spread on Dish
8. Spread remaining cool whip, and add grated chocolate to top

Rice Pudding

6 cups Milk
1/2 cup Sugar
½ stick Margarine
¼ t Salt
2 Eggs
1½ t Vanilla
½ cup Raisins if no raisins, increase sugar ½ cup

1. Combine milk, sugar, margarine, salt in pan
2. Bring to a boil
3. Put in crock pot
4. Add rice
5. Reduce to low, cook 8 hours
6. Stirring every ½ hour
7. Beat eggs, add to mix slowly
8. Stir constantly for 2 minutes
9. Add Vanilla

Lemon Delight    Jean Fox

1 16oz angle food cake
1 14oz can condensed milk
2/3 cup lemon juice
1 cup Whipping cream, whipped
12 Maraschino Cherries

1. Tear cakes into small pieces
2. Mix milk, lemon juice in small bowl
3. Combine cake and ¾ of lemon mixture in bowl
4. Mix well, fold remaining lemon mixture and whip cream over desert
5. Cut into squares
6. Top with cherries

Peaches and Cream    Cindy Wilkey

¾ cup Flour
1 t Baking Powder
½ t Salt
1 sm. bx. Regular vanilla pudding
3 T Margarine
1 Egg
½ cup Milk
15-20 oz can Peaches drained
(save juice)
8oz Cream Cheese
½ cup Sugar
3 T Peach Juice
1 T Sugar
1 t Cinnamon

1. Beat flour, baking powder, salt, pudding, margarine, eggs, milk
2. Beat 2 minutes, medium speed
3. Pour into greased 9" pie plate
4. Add drained peaches
5. Mix cream cheese, Sugar, Peach Juice
6. Spoon over peaches
7. Combine sugar, and cinnamon

Mama Dip’s Pecan Pie    mama dips in Chapel Hill

1 stk. Butter or Margarine (melted)
1 cup Sugar
1 cup Light Karo syrup (corn syrup)
3 Eggs (beaten)
1 cup Pecans (chopped)
1 9" unbaked pie shell

1. In saucepan, melt butter, but do not brown
2. Mix in sugar and corn syrup until sugar dissolves
3. Stir in eggs, mix well
4. Stir in pecans
5. Pour into the pie shell

Fruit Pizza    Heather Wilkey

Crust:
¼ cup Margarine
¼ cup Shortening
¾ cup Sugar
1 Egg
1 1/3 cup Flour
½ t Soda
1/8 t Salt
1 t Cream of Tartar
Crust:

1. Cream margarine, shortening, sugar, eggs
2. Add flour, soda, salt, cream of tartar
3. Grease pizza pan and spread crust evenly

Frosting:

1. Mix cream cheese, powdered sugar
2. Spread over crust
3. Sprinkle with fruit and nuts, whatever you like

Frosting:
7 oz Cream Cheese
½ cup Powdered Sugar

Fruit suggestions:
Green Apples, Purple Grapes, Strawberries, Bananas, Pineapple, and Walnuts

Glaze:
1 cup Fruit juice
2 t Corn Starch

Glaze:

1. Cook fruit juice, and corn starch
2. Allow to cool, spoon over fruit

Mom’s Tip: May be served immediately or refrigerated for later

Apple Pie    Annapolis Woman’s League

5 cup Apples (thinly sliced and peeled)
1 cup Sugar
1 T Flour
1 t Cinnamon
½ t Nutmeg
1 t Lemon Juice
1 prepared double crust pastry

1. Line 9 inch pie pan with pastry
2. Mix 1 table spoon sugar with flour
3. Sprinkle over pastry
4. Mix remaining sugar, spices, lemon juice
5. Fill shell with alternative layers of apples, and sugar mixture
6. Dot with butter
7. Cover with top Pastry
8. Cut several steam vents

Mom’s Tip: Cover edges of pastry with narrow strips of foil
(to prevent over browning of pie crust)

Raspberry Almond Bars    Woman’s Day

1 cup Flour
¾ cup Quick Oats
½ cup Sugar
½ cup Margarine
½ t Almond ext.
½ cup Raspberry preserves
½ cup Slivered almonds

1. Line 8’ square pan with foil
2. Mix flour, oats, and sugar with margarine till crumbly
3. Stir in extract, and put all but 1 cup in pan
4. Spread preserves on top to within ½ inch of edge
5. Add almonds to mix
6. Sprinkle remainder of mixture on top
7. Press down gently

Apple Kuchen    Linda Betins

½ cup Margarine
1 pkg. Yellow cake mix
½ cup Coconut
1 can Apple pie filling (drained)
½ cup Sugar
1 t Cinnamon
1 cup Sour cream
1 Egg

1. cut butter into dry cake mix till crumbly
2. mix in coconut
3. pat mixture lightly into ungreased 13x9
4. building up slightly edges
5. Bake 350 10 min
6. Arrange apple slices on crust
7. Mix sugar and cinnamon
8. Sprinkle on apples
9. Blend sour cream and eggs
10. Drizzle over apples

Mom's tip: Serve warm

Impossible Coconut Pie    Eloise Jones

4 Eggs (beaten with fork)
1¾ cup Sugar
½ cup Self rising flour
2 cup Sweet milk (white)
1 T Vanilla
½ stk. Margarine
8 oz pkg. Flake Coconut

1. Beat eggs well
2. Blend sugar, and flour together
3. Stir into the egg mixture
4. Stir in rest of ingredients
5. Pour into 2 9" pie plates (greased with butter)

Summer Cooler Dessert    Pringle Boyd

1 bunch Whole Grapes (Cut in ½)
1 ½ cup Sour Cream
½ cup Brown sugar

1. Mix all together
2. Put in refrigerator 24 hour ahead

Mom’s tip: Strawberries or blueberries may be used
Mom uses grapes, blueberries, and raspberries

Mini Blitzes    Grace Marquis

2 1-lb. loaves white bread
2 stk. Butter or margarine (melted)
1 ½ cups Sugar
2 t Cinnamon
Filling
2 8oz pkg. Cream cheese
1 3oz pkg. Cream cheese
½ cup Sugar
2 Egg yolks

1. Blend filling until light and fluffy
2. Cut crusts from bread and flatten each slice with rolling pin
3. Spread 1 top of filling on each slice of bread
4. Roll like a jelly roll
5. Dip in butter
6. Roll in cinnamon sugar mixture
7. Freeze layered in wax paper

Bake 450 10-15 min (bake while frozen)

Mom’s Tip: For a dessert leave whole
Put 3 on a plate, and dabs of sour cream on top.

Strawberry Pie    Barbara Coughlin

1 cup Sugar
1 cup Water
¼ cup Cornstarch
¼ cup Strawberry jello
1-qt Fresh strawberries (quartered)
1 Prepared piecrust
Whip Cream

1. Mix all together
2. Cook till thick, then cook 3 minutes more
3. Cool to room temperature
4. Add quart strawberry
5. Pour into pie crust & Chill
6. Serve with whip cream

2 cup Fresh Blueberries
Juice of 1 lemon
½ t Cinnamon
¾ cup Sugar
3 t Butter
½ cup Milk
1 cup Flour
1 t Baking Powder
¼ t Salt
1 cup Sugar
1 t Cornstarch
dash Salt
1 cup Water (Boiling)

1. Mix blueberries, lemon, cinnamon
2. Place in well buttered 8" pan
3. Cream sugar, butter
4. Add milk
5. Sift baking powder, with flour and salt
6. Add to butter
7. Spread over blueberries
8. Mix together additional sugar, corn starch, salt,
9. Sprinkle over batter
10. Pour cup of boiling water over top
11. Do Not Stir

Mom’s Tip: Serve warm with ice cream or cool whip

Lemon Delight     Jean Fox

16 oz Angle Food Cake
14 oz Condensed Milk
2/3 cup Lemon Juice
1 cup Whipping Cream
12 Maraschino Cherries

1. Tear cake in small pieces
2. Mix milk & Lemon together
3. Stir into cake pieces
4. Put ¾ of mix in 9x9 pan
5. Mix other ¼ into whip cream
6. Spread over cake
7. Top with Cherries

$ 10 Fruit Pie    Eloise Jones

1 cup sugar
1 cup Flour
1 cup milk
1 stk butter
3 t Baking powder
1 qt Fruit sweetened to taste (use extra sugar)

1. Melt butter in a deep baking pan
2. Pour on top of it a batter made with sugar, flour milk, and baking powder
3. Have ready the fruit heated with the extra sugar
4. Pour the hot fruit on top of batter

Walnut Dream Bars    Woman’s Day

Crust:
1 ¼ cup Flour
2/3 cup Brown Sugar
½ cup Margarine

1. Line pan with Foil
2. Mix crust and press in pan

Topping:
1 ½ cup Brown Sugar
2 lg. Eggs
2 T Flour
1 t Vanilla Ext.
1 ¼ c Walnuts
¾ cup Sweetened Coconut

1. Mix topping till blended
2. Add nuts and coconut
3. Spread over crust

Easy Grasshopper Pie    Judy Vettori

16 Oreo cookie (crushed fine)
8 T Melted Butter
30 lg. Marshmallows
½ cup Milk
5 T Green Creme de Menthe
1 ½ cup Whipped cream

1. Crush Oreo cookies fine
2. Add butter, pat into pie plate
3. Melt marshmallows and milk in saucepan
4. Remove from heat, add crème de menthe
5. Allow to cool
6. Add whipped cream
7. Fold into pie crust
8. Freeze

Coconut Surprise    Nana

1 can coconut
1 lg. can Crushed pineapple with juice
1 bx. Yellow cake
2 stks Butter

1. In a large flat pan put a layer of coconut (all of it)
2. A layer of pineapple
3. A layer of all the dry cake mix
4. Push the cake mix down into as much of the juice as you can
5. cut the 2 stks of butter into slices
6. spread all over the top

Mom’s tip: Serve small pieces cause its rich
Good with other types of fruit also

Chocolate Layer Bars    Cis Hartman

Filling:
2 cup Semi-sweet choc. Chips
8 oz Cream cheese
2/3 cup Evaporated milk
1 cup Walnuts (chopped) optional
½ t Almond extract  

1. In saucepan combine choc chips cream cheese, and milk
2. Melt and mix until smooth
3. Remove from heat
4. Stir in nuts and extract
5. Blend well and set aside

1. Grease a 13 x 9 pan
2. Blend butter, eggs and extract
3. Add remaining ingredients and blend
4. Press half the mixture into prepared pan
5. Spread with chocolate mix
6. Spread remaining batter over filling

Cut into bars or squares

Pecan Tarts with Cream Cheese Dough    Ann Trattenburg

Dough:
6 oz Cream cheese (room temp.)
2 sticks butter or marg (room temp)
2 cup Flour
Filling:
2 Eggs
1½ cup Brown Sugar
2 T Butter
2 t Vanilla
1¼ cup Ground pecans

1. Mix dough
2. Mix first 4 filling ingredients well
3. Add most pecans
4. mix
5. Shape Dough into 1" balls
6. Mold into small cup cake pans
7. Don’t grease pan
8. Put some pecans on bottom of dough cups
9. Pour filling on top of pecans
10. Put remaining pecans on top

Cheesecake Brownies

1 pkg. Fudge brownie mix
1 8oz pkg. Cream cheese, softened
1/3 cup Sugar
1 Egg
½ t Vanilla

1. Prepare brownies as directed
2. Pour into greased 12x9 pan
3. Mix cream cheese, until smooth
4. Add sugar- mix until blended
5. Add egg, vanilla- mix until blended
6. Pour cream cheese mixture over brownies
7. Cut through batter with knife to marble.

Texas Brownies    Woodland Sacred Heart

2 cup Flour
2 cup Sugar
½ cup Butter or margarine
½ cup Shortening
1 cup Water
¼ cup Dark, unsweetened cocoa
½ cup Buttermilk
2 Eggs
1 t Baking soda
1 t Vanilla

1. Combine flour and sugar
2. In saucepan, combine butter, shortening, water and cocoa
3. Stir and heat to boiling
4. Pour mixture over flour and sugar in bowl
5. Add buttermilk, eggs, baking soda and vanilla
6. Mix well using wooden spoor or high speed on electric mixer
7. Pour into well buttered 17x11 jelly roll pan

Frosting
½ cup Butter
2 T Dark Cocoa
¼ cup Milk
3 ½ cup Powdered sugar
1 t Vanilla

Frosting

1. In sauce pan, combine butter, cocoa and milk
2. Heat to boiling while stirring
3. Mix in powdered sugar and vanilla
4. Pour warm frosting over brownies as soon as you take them out of the oven
5. Cool, cut into 48 bars

Baked Carmel Corn

1 cup Butter
2 cup Brown Sugar
½ cup Corn Syrup
½ t Baking soda
1 t Vanilla
6 qt. Popped corn
-or-
5 ½ qt. Peanuts (roasted/salted)

1. Melt butter
2. Stir in brown sugar, corn syrup, and salt
3. Bring to boil stirring constantly
4. Boil without stirring another 5 minutes
5. Remove from heat
6. Stir in soda and vanilla
7. Gradually pour over popped corn
8. If using nuts, reserve a little caramel, and stir together separately
9. Spread coated popcorn on lightly greased roasting pan

Caramel Popcorn Balls

1 cup White Karo Syrup
1 cup Sugar
1 T Butter
1 sq. Baking chocolate
4 qt. Popped corn

1. Boil together syrup, sugar, and butter
2. Boil for ½ minute
3. Add chocolate
4. Stir until mixed
5. Pour over popcorn
6. Stir until well blended
7. Wet hands
8. Roll into balls

Knox Blocks

4 Env. Knox
3 pks. Jello
4 cup Boiling water

1. Mix knox and jello in lg. bowl
2. Add water
3. Pour in 13x9 pan
4. Cool in refrigerator till solid

Play Dough ( This is not eatable- it is to be played with)

1½ cup Flour
¾ cup Salt
1½ t Cream of Tartar
1½ t Cookie oil
1½ cup Water

1. Cook over medium heat
2. Stirring constantly till forms a ball
3. Remove- divide and color with food coloring
4. Store covered

Muddy Buddies     Monica Grotz

9 cup Chex Cereal
1 cup Choc Chips
½ cup Peanut Butter
¼ cup Margarine/butter
1 t Vanilla
1½ cup Powdered Sugar

1. Put Chex in Large Bowl
2. Put choc chips, peanut butter, butter in bowl
3. Microwave on high 1 – 1.5 minutes
4. Stir until smooth
5. Stir in Vanilla
6. Pour mixture over cereal
7. Stir until cereal is covered
8. Pour sugar into lg. Ziploc bag
9. Pour cereal mixture into bag
10. Shake until covered

Foolproof Fudge

18-oz pkg. Semi-Sweet choc. Chips
2 14-oz cans Condensed milk
dash Salt
1 ½ t Vanilla;
3½ cup Chopped nuts

1. Melt all in top of double boiler
2. Spread on waxed lines 8" square
3. Chill 2 hours or till set
4. Cut in squares
5. Store covered at room temp

Vangies Fudge

1 ½ bags Chocolate Chip (Sm. bag)
3 pkg. German Chocolate
2 cup Nuts
10-oz Marshmallow Fluff
pinch Salt
1 can Condensed Milk
3 T Butter

1. Melt Sugar, milk, butter, till boiling
2. Then boil 6 minutes
3. Add to the remaining ingredients in lg. bowl
4. Stir till dissolved
5. Pour into lined pan
6. Cool till set
7. Cut and serve

Raspberry Fruit Dip     Nina Johanson

¾ cup Fresh/Frozen raspberries
¼ cup Balsamic Vinegar
¾ cup Sour Cream

1. Mix Raspberries and vinegar
2. Stir until mixed
3. Cover with saran wrap and let sit 30 minutes
4. Till room temperature
5. Pour mixture into blender
6. Mix until smooth
7. Put sour cream in bowl
8. Fold together
9. Refrigerate until serving

Better than Sex Chocolate Trifle

1 Sara Lee Frozen pound cake..thawed
2 packages instant chocolate pudding mix
3 1/2 cups cold milk
1/2 cup Kahlua
2 Heath or Skor bars coarsely broken
8 oz. cool whip

make pudding with milk and Kahlua and set aside to thicken

Cut cake into 1" cubes

layer trifle bowl with 1/2 cake.....1/2 pudding...1/2 cool whip...1/2 candy repeat.