The

Strapp
Family

Cookbook

 
 
 
 
 
Compiled by Ed, for all the Strapp kids, so that we could take a little bit of mom with us, where ever we go. I would like to thank all the cooks who have introduced us to all these recipes, and all their support over the years helping us each obtain all our goals. Thanks Love Ed
Rev. 12-10-00
  Updated: May 2006
 
 
 
 

Drinks


Breakfast
Breads
Appetizers
Soups
Sides Dinners
Desserts
Everything Else Desserts

Index by Page
Index by Dish


D
rinks

Gin Slush    P.J. Walton

7 Cups Water
2 Cups Sugar
4 Cups Water
4 tea Bags
6 oz. Frozen Orange Juice
6 oz. Frozen Lemonade
3 Cups Gin
7 up

  1. Boil 7 Cups Water and Sugar
    Allow to Cool
  2. Boil 4 Cups Water
  3. Add 4 Tea Bags
    Allow to Cool
  4. Add O.J., Lemonade, Gin
  5. Freeze
  6. Fill Glasses and Add 7 Up

Bourbon Slush     Mary Lou Boyle

1/5 Bourbon
3 Qt. 7 Up
6 oz. Frozen Orange Juice
6 oz. Frozen Lemonade

  1. Chill ingredients
  2. Mix in Punch Bowl
    Add 7 up last
  3. Float Block of ice or Ice Cubes
  4. Add Oranges and Lemon slices
Serves 32

Bourbon Slush    Mary K Salomone

½ Bottle Bourbon
3 Cans 7 Up
6 oz. Lemon Juice
6 oz. Frozen Orange Juice
6 oz. Frozen Lemonade
Pour All ingredients into Cooler

Slushes

2 Cup Whiskey
1 46 oz Can pineapple Juice
8 oz Jar Maraschino Cherries, cut up
7 up

  1. Mix and put in freezer
  2. Stir about every hour for four hours to blend
  3. When serving, spoon lightly into glass,
pour 7 up over top
Moms Tips: Best if made one day ahead

Grandmother Boyd's EggNog

3 Egg Yokes
½ Cup Sugar
½ Cup Brandy
½ Cup Bourbon
½ Cup Brandy (or Rum)
3 Egg Whites (Whipped)

  1. Beat Yokes, till very light
  2. Add ½ cup sugar and beat in
  3. Add ½ cup brandy one drop at a time
  4. Add ½ cup bourbon
  5. Add remaining ½ cup brandy
  6. Fold in whipped cream
  7. 1 pint Whipped Cream
  8. Fold in egg whites
Mom’s Tips: Be sure to add bourbon by drops so that it will not burn!!!

Breakfast

Ham & Cheese Strata    Eloise Jones

16 slices bread (crust cut off)
8 slices ham or Canadian bacon
8 slices American cheese
6 Eggs
3 cups Milk
½ t Salt
½ t Dry Mustard
Crushed Potato Chips
½ Cup Melted Butter

  1. Make 8 sandwiches from Bread, Ham and Cheese
  2. Place sandwiches in greased 13 x 9 pan
  3. Mix Eggs, Milk, Salt, and Mustard
  4. Before Baking, Cover with Chips
  5. Drizzle with butter

Bake 350 1hr 15 min (light Brown and Puffy)

Mom’s Tip: This may be refrigerated over night, or baked immediately
Do not add chips and butter until just before Baking

Sausage & Egg Soufflé    Carol Lowe

6 Eggs (Slightly Beaten)
1lb Pork Sausage
6 slices Bread (Cubed)
1 cup Shredded sharp Cheddar Cheese
2 cup Milk
1 t Salt
1 t Dry Mustard

  1. Break up sausage and Fry
  2. Mix all ingredients
  3. Place all ingredients in 13 x 9 dish
  4. Refrigerate for 12 hours

Bake 350 for 45 – 1 hr.
(until set and browned on top)

Snap Oodle     Pringle Boyd

1 Egg
½ cup Sugar
2 cup Flour
1 cup Milk
3 t Baking Powder
dash Salt
Brown Sugar

  1. Beat eggs slightly
  2. Add sugar
  3. Add dry ingredients
  4. Add milk
  5. Spread in pan
  6. Dot with butter
  7. Spread thickly with brown sugar
  8. Cover with cinnamon
Bake 350 30 minutes

Christmas Coffee Cakes

1 pkg. Dry Yeast
½ Cup Butter or Margarine
½ Cup Lard
1 t Salt
4¼ cup Flour
3 T Sugar
¾ Cup Milk
eggs Separated
1 cup Sugar
½ t. vanilla
Filling:
1 cup Raisins
1 cup Chopped Walnuts
1/3cup Brown Sugar
1 t Ground Cinnamon

  1. Soften yeast in ½ cup water (115-120 degrees)
  2. Thoroughly cream butter, lard, 3T sugar, salt
  3. Add milk, 1 cup Flour, Yeast mixture, egg yolks, vanilla
  4. Beat Well
  5. Gradually stir in remaining flour (use Hands if necessary)
  6. Place in greased bowl and turn to grease surface
  7. Cover and let rise 2 hours
  8. Pinch down and divide into 3rd, let rest 10 min
  9. Beat Egg whites to soft peaks
  10. Gradually add 1 cup sugar,
  11. Beat to stiff peaks
  12. Roll dough to 10x8 rectangle
  13. Spread 3rd egg whites on dough rectangle
  14. Cover with 3rd of filling
  15. Fold in half, or roll into tube

Bake 350 for 25 minutes
Cover with icing if wanted

Monkey Bread    Lynne Woods

1 bag frozen bread balls
1 cup raisens (opt)
1 cup chopped pecans
1 stick butter
1 cup brown sugar
1 T. honey
1 T. cinnamon

  1. Put nuts and raisens in bottom of fluted pan
  2. Add rolls
  3. Mix all remaining ingredients and pour on top
  4. Leave out at room temperature overnight
Bake 350’ for 30 minutes

Hungry Jack Coffee Cake Ring
Monkey Bread

½ cup Margarine
3T Finely Chopped Nuts
1 cup Firmly packed brown sugar
1/3 cup Finely Chopped Nuts
2 T Water
2 cans Hungry Jack Buttermilk Biscuits

  1. Melt butter
  2. Add 2T margarine to bottom of fluted pan
  3. Cover bottom with 3T Nuts
  4. Add Br. Sugar, nuts, water to remaining Margarine
  5. Heat to boil, stirring occasionally
  6. Separate biscuits and cut in ½
  7. Roll each ½ into a ball
  8. Put 20 balls on bottom of pan
  9. Cover with ½ of sauce
  10. Add remaining balls
  11. Cover with remaining sauce

Bake 350 20 - 25 minutes
Invert immediately on serving dish

Cinnamon Streusel Coffeecake

½ cup Chopped nuts
1/3cup Packed brown sugar
¼ cup Flour
½ t Cinnamon
¼ cup Margarine
1 8oz. Cream Cheese, softened
1 cup Sugar
½ cup Margarine
2 Eggs
1 t Baking Powder
½ t Baking Soda
¼ t Salt
¼ cup Milk

  1. Combine nuts, sugar, flour, cinnamon
  2. Cut in margarine until mixture resembles coarse crumbs
  3. Combine cream cheese, sugar, margarine, mixing until well blended
  4. Blend in eggs and vanilla
  5. Add combined dry ingredients alternately with milk, mixing will after each addition
  6. Pour batter into greased and floured 13 x 9 inch baking pan
  7. Sprinkle with nut mixture

Bake 350, 30 minutes (until wooden pick comes out clean)

Sour Cream Coffee Cake    Jo Shutes

¾ cup margarine
1 ½ cup sugar
3 cup flour
1 ½ t. soda
¾ cup light brown sugar
½ t. salt
2 t. cinnamon
3 eggs
2 t. vanilla ext.
1 ½ t. baking powder
1 pint sour cream
1 cup walnuts (coarsely ground)

powder sugar glaze

  1. Combine sugar and butter
  2. Cream till light and fluffy
  3. Add eggs one at a time
  4. Stir in vanilla
  5. Combine flour, baking powder, soda and salt
  6. Add to creamed mixture alternating dry ingredients with sour cream addition
  7. Combine brown sugar cinnamon and walnuts
  8. Spoon 1/3 of batter into greased 10" tube pan
  9. Sprinkle with 1/3 of nut mixture
  10. Repeat layering twice

Bake 350 1 hour

  • Let stand 5 minutes before removing
  • Drizzle with glaze

    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


    B
    reads

    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

    Bake 350' for 1 hour

    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

    Mom’s Tip: Make one day ahead
    Can be halved to serve 10-12 guests

    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
    Mom’s Tips: Serve with crackers, potato chips, or freetos
     
    Shrimp Dip
        Mary Lou Boyle

    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
    Bake 350 18-20 minutes

    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
    Bake 350 30 minutes (450 for 20 if rushed)
    Allow to cool ten minutes before serving

    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
    Spinach Brownies    Sue Jones

    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
    Bake 350 30-35 min

    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
    Bake on Broil (till puffed up slightly and brown)

    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
    Bake 425 10 minutes

    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
    Bake 350 20 minutes
    Let cool for 20 min

    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

    Bake 350 15-20 minutes

    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

    Mom’s Tip: Can be refrigerated and used again

    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

    Mom’s Tip: Excellent when served in a Pumpernickel Bread bowl

    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
    Bake 350 20-30 minutes
    Till bubbly

    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
    Bake 350 10 minutes
    Until hot and bubbly

    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 (Fresh)
    Bake 425 8-10 minutes
    Until lightly Browned

    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
    Bake 350 15 minutes
    Until bubbly
    Serve hot with crackers

    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
    Bake 350 10 minutes

    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

    Bake 350 1 hour

    Watch carefully at end, they can burn quickly
    Serve warm

    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

    Mom’s Tip: Tastes like Caramel Apples

    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

    Mom’s Ti: Serve as a dip with fresh fruit
    Decorate with walnut halves and additional coconut

    Soups

    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
    Garnish with Cheese and serve
    Serves 4 big, 6 medium Bowls

    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
    Mom’s hints: This is thick like a stew. Serve in Taco bowls and top with chopped onion, chopped tomatoes, chopped lettuce and sour cream.

    Sides

    Vegetables

    Cheese Broccoli & Rice Casserole     Jo Shutes

    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
    Bake 350 about 20 minutes

    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
    Bake 350 20 minutes

    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
    Mom’s Tip: Good with hamburger also.

    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
    Bake 350 25 to 30 minutes covered

    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
    Bake 350 25 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

    Potatoes Casserole    Kay Roberts

    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
    Bake 350 35-40 minutes

    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
    Bake 350 30 minutes (till heated through)

    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)
    Bake 350 1 hour

    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
    Bake 350 1½ hours

    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
    Bake 400 For 30 Minutes

    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
    Bake 400 for 20 minutes

    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
    Bake 350’ 50 minutes

    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

    Add enough dressing to moisten and serve

    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
    Mom’s Tip: Better made one day ahead

    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
    Mom’s Tip: Can be made 24 hours ahead

    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
    Cook 250 for 3 hours (baste every ½ hour)
    Mrs. Eiker’s Tip: Preheat over 400-425- sear meat 10-15 minutes Reduce heat to 325-350, bake for 50 minutes, Cool for 15+ minutes

    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
    Mom’s Tip: Keeps well

    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
    Mom’s Tip: In Texas and Louisiana the sauce is often served with ham

    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
    Mom’s hint: Great base for all kinds of white sauces. Add american cheese to this for cauliflower sauce.

    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
    Bake 350 30 minutes Cover for 1st 20 minutes

    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
    Bake 350 30-45 min

    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
    Mom’s Tip: Can use regular rice, make sure liquid ingredients are correct for rice amounts, and simmer #8 for the directed time in rice recipe

    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 1st 7 ingredients
    2. Mix remaining
    3. Place in 2 qt. Buttered casserole sprinkle with crumbs
    Bake 375' for 30 minutes
    Mom’s hints: leftovers can be frozen and reheated later.

    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

    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
    Bake 350 1½ hours uncovered

    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
    Bake 350 1 hour

    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
    Bake 350 1 hour

    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
    Bake 225 3½ hour

    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
    Bake 350 45 min

    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
    Bake 15 minutes more

    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
    Bake 350 30 minutes

    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
    Bake 350 1 hour

    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
      Bake 350 30-40 minutes

      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
      Bake 350 30 minutes

      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
      Bake 350 45-50 minutes (until knife inserted comes out clean)
      Cool 5 minutes before serving

      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
      Bake 350 30 minutes

      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
      Bake 375 25-30 minutes
      Let cool some before cutting

      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.
      Bake 350 30 minutes

      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

      Bake 350 1-1½ hour

      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
      Bake 350 30 minutes
      Sprinkle with onion rings
      Bake 15 more minutes

      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
      Bake 350 25-30 min
      Let stand 10 minutes

      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

      Bake 350’ for 25 minutes

      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

      Lace Oatmeal    Grandmother Boyd

      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
      Bake 375 4 minutes

      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.
      Bake 350 10 minutes

      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
      Bake 350 10 – 12 minutes

      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
      Bake 375 10 – 12 Minutes

      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
      Bake 350 10 – 12 minutes

      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
      Bake 350 10 Min

      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
      Bake 375 10-12 minutes
      Allow to cool on baking sheet for a few minutes
      Transfer to wire racks for further cooling

      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
      Bake 375 10 minutes
      Makes 112 cookie

      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
      Mom’s Tips: 1. May be made ahead of time, and may be frozen
      2. Cuts best after refrigeration.
      3. Always keep refrigerated.\

      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
      Bake 350 40 minutes

      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
      Bake 350 25-35 minutes

      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
      Bake 350 45 minutes

      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
      Mom’s tip: Can substitute 7oz coconut for pineapple

      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
      Bake 350 30-35 min

      Topping:
      1 cup Sugar
      ¼ cup Water
      ½ cup Butter
      ¼ cup Rum
      Topping:
      1. Mix all ingredients (except Rum)
      2. Bring to Boil
      3. Boil only 2 minutes
      4. Add rum
      5. Pour over cake
      Mom’s Tip: Remove cake from pan, but place cake back in pan
      Then pour topping over "bottom" of cake in pan,
      Let sit in pan till cool, then invert and serve

      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

      Bake 350 30-35 minutes

      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
      Sour Cream Pound Cake    Maureen Eiker

      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

      Bake 325 1-½ hours

      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
      Bake 350 45-50 min

      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
      Bake 325 45-55 minutes

      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
      Christmas Rainbow Cake

      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
      Bake Cake as directed

      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 1/3rd full with chocolate batter
      7. Top each one with heaping teaspoon cream cheese mix.
      8. Sprinkle with sugar and chopped blanched almonds (optional)
      Bake 350 30-35 minutes

      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 1/2 c sugar
      2 tsp. cinnamon
      1 teas dried ginger
      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. pour the butter evenly over the top

        cool completely before serving (not bad warm however)

      Everything Else Desserts…….

      Chocolate Mousse    Judy Vettori

      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.
      Bake 325 10 minutes (Crust only)
      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
      Bake 350 10 minutes
      Cool slightly and then cut each cracker in half

      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
      Bake 375 35-40 minutes

      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
      Bake 325 40 minutes

      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

      Bake 350 30-35 minutes

      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
      Mom’s Tip: Maybe cooked in oven 325 40-45 minutes, add eggs and vanilla after cooking.

      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

      Bake 350 25 minutes Till golden brown
      Center will be soupy till cool

      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
      Bake 350 1 hour


      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

      Bake 400 8 - 10 minutes Let cool


      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

      Bake 425 30-40 minutes

      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
      Bake 350 25-30 minutes

      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

      Bake 350 25 minutes

      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)
      Bake 350 30-40 minutes (until brown)

      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

      To Serve: Cut each roll into 3rds and bake on ungreased cookie sheet

      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
      Blueberry Pudding    Jane Slate

      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
      Bake 375 1 hour

      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

      Bake 370 25 minutes

      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

      Bake 350 15 minutes

      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
      Bake 350 25 min for 9" 35 min for 8"

      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
      Bake 350 1 hour
      Serve with coconut up and with whip cream

      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

      Layers #1 and #3
      3 cup Regular flour
      1 t Baking powwder
      1 cup Butter softened
      ½ t Almond extract
      1½ c Sugar
      ½ t Salt
      2 Eggs
      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
      Bake 375 35-40 minutes
      Until golden brown

      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
      Bake 325 25 minutes
      Till brown and set

      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.

      Bake 350 35-40 minutes

      Cream cheese lightly browned
      Cool and cut into squares

      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

      Bake 400 20 minutes

      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
      Mom’s Tip: If no buttermilk on hand substitute 2 t vinegar or lemon juice---mix into ½ cup milk

      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

      Bake 250 1 hour
      Stirring every 15 minutes


      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

      makes 1 ¾ pounds

      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.