Weights, Measurements & Tips

Weights and Measurements

3 teaspoons = 1 tablespoon
4 tablespoons = ¼ cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = ¾ cup
16 tablespoons = 1 cup
1 tablespoon = ½ fluid ounce
1 cup = 8 fluid ounces
1 cup = ½ pint
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
1 cup = 240 milliliters
1 quart = 1 liter
1 ounce = 28 grams
1 pound = 453.5 grams

Soups & Stews

CHICKEN TORTILLA SOUP

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterrey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.





HAM & POTATO SOUP

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.





BROCCOLI SOUP
Marge Ostler

1 lb. grated cheddar cheese
6 Tbsp. corn starch
6 c. water
3 Tbsp. salt
¾ tsp. pepper
3 tsp. Worcestershire sauce
Dash of garlic powder
6 Tbsp. margarine
3½ c. cooked, diced broccoli
1½ c. grated or diced carrots
1 c. sliced mushrooms (optional)
1 c. chopped onions
1 13 oz. can evaporated milk

Grate cheese. Blend in cornstarch. Add slowly to boiling water. Stir & simmer until smooth. Add seasonings. Sautee onions in margarine and add. Add vegetables. Add milk. Serve. Makes 8 servings.



QUICK CREAMY POTATO SOUP
Melinda Manley

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans
cream of chicken soup
2 1/2 cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan. Brown onions in bacon fat over medium heat. Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Salads & Dressings

POTATO SALAD
Susan Manley

12 potatoes
8 eggs
3 cups Miracle Whip
2 Tbsp. white vinegar
2 Tbsp. mustard
2 tsp. salt
¼ - ½ tsp. pepper
1 Tbsp. dried onions, reconstituted



STUFFING

4 c. bread crumbs
1/3 c. butter
¼ c. chopped celery
Hot chicken or beef broth (to moisten)
¼ c. chopped onions
1 tsp. salt
¼ tsp. pepper
1 tsp. sage
1 egg

Melt butter in large skillet. Add onions & celery. Cook until tender. Mix bread crumbs with salt, pepper, sage & egg. Pour onion & celery over bread mixture. Mix well, adding broth to moisten.

Pies & Tarts

Cinnamon Cream Cheese Pie

1 c. Hershey's Cinnamon Chips
1/4 c. milk
1/4 c. water
1 (.25 ounce) envelope unflavored gelatin
1 (8 ounce) package cream cheese
3/4 c. brown sugar
1 c. thawed Cool Whip
1 (9 inch) graham cracker crust
1/2 c. chopped pecans (optional)
1 c. coarsely chopped Hershey's Cinnamon Chips

In a small saucepan, melt 1 c. chips and milk over low heat. Stir constantly until chips are melted, and then set aside to cool.

In a small saucepan, combine water and gelatin. Stir over low heat until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.

In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled, melted chips and gelatin. Beat thoroughly. Fold in 1 cup cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping over pie. Sprinkle with pecans & chopped chips. Refrigerate for 2 hours before serving. Keep refrigerated.

Emergency Substitutions

Microwave Hints

Seafood

SHRIMP SCAMPI BAKE

1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.




BAY SCALLOP SAUTEE

1 Tbsp. canola oil
2 Tbsp. butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 Tbsp. lemon juice
1 Tbsp. white wine
¼ tsp. salt
Coarsely ground black pepper
Chopped fresh parsley (optional)

Heat oil and half of the butter in a large heavy skillet over medium-high heat until mixture starts to brown. Add half of the scallops and cook without moving until seared, about 30 seconds. Flip and sear on the other side, about 30 seconds. Remove from pan. Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley, if desired. Serve immediately. Serves 3.



BAY SCALLOP CHOWDER

2 Tbsp. butter
1 onion, chopped
½ c. chopped carrots
½ c. chopped celery
1 small red bell pepper, chopped
1 c. chopped red potatoes, unpeeled
¼ tsp. dried oregano
2 (8-oz) bottles clam juice
1 pound bay scallops
2 c. half & half
¼ tsp. salt
¼ tsp. black pepper
½ c. chopped fresh parsley

Melt butter in a large heavy saucepan. Add onions, carrots, celery, bell pepper, potatoes and oregano. Sautee 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half & half, salt & pepper; cook until thoroughly heated. Stir in parsley. Serves 4.

Eggs & Cheese

CRAB QUICHE

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.




ESTRADA

12 slices bread
Butter
5 eggs
1 c. grated cheese
3 c. milk
Salt and pepper to taste

OPTIONS: Cooked meat - ham, bacon, sausage, Sauteed vegetables or mushrooms, pepperoni, Mozzarella cheese, etc. Ground ham and cheese is very good - also bacon and sausage.

Butter casserole and bread on 1 side. Beat eggs, milk, and salt and pepper. Place 1/2 bread, butter side down, in dish. Add cheese and one or more options. Place remaining slices of bread buttered side up. Pour egg mixture over. Cover with plastic wrap. Place in refrigerator overnight - important. Bake at 350 degrees for 1 hour in pan of water.




SAVORY DEVILED EGGS

12 hard-cooked eggs, peeled
1/2 cup light mayonnaise
1 tablespoon honey mustard
1/4 teaspoon black pepper
1/2 large pimiento-stuffed olives (about 8), chopped
Parsley for garnish

1. Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.

2. Reserve 1 tablespoon of the chopped olives. Fold remaining chopped olives into yolk mixture.

3. Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour. Note: Can be made up to 1 day ahead; cover and refrigerate until ready to serve. Serve pieces on a bed of parsley to prevent egg halves from rolling around on the platter.



GUACAMOLE DEVILED EGGS

15 large eggs in shells
1/2 small red onion, finely chopped
1 small plum tomato, seeded and chopped
1 small jalapeno, seeded and chopped
1/2 tablespoons chipotle mayonnaise
1 tablespoon lime juice
1/2 teaspoon garlic salt
2 dashes hot-pepper sauce
2 medium avocados, peeled

1. Place eggs in a large saucepan. Fill with enough cool water to cover eggs. Bring to a bare boil over medium-high heat, then set timer for 12 minutes. After 12 minutes, drain eggs, running cool water over them until room temperature.

2. Meanwhile, in small bowl, combine red onion, tomato, jalapeno, 1/2 cup chipotle mayonnaise, lime juice, garlic salt and hot pepper sauce until well combined.

3. Place avocados in medium-size bowl and mash. Add 1/4 cup of the red onion mixture and stir until combined.

4. Once eggs have cooled, remove and discard shells. Slice eggs in half lengthwise and transfer 12 yolks to a medium bowl, discarding remaining 3 yolks. Mash yolks, and add remaining 3/4 cup red-onion mixture. Stir until smooth. adding the remaining 2 tablespoons chipotle mayonnaise.

5. Pipe or spoon guacamole into half the egg white halves and egg yolk mixture into remaining 15 halves. Refrigerate 1 hour until serving.



BACON & CHEESE DEVILED EGGS

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey-mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp cheddar cheese
Parsley, for garnish (optional)

1. Halve eggs lengthwise. Spoon out yolks into bowl. Reserve whites.

2. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.

3. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.



DOUBLE DEVILED EGGS

12 eggs, at room temperature
1/4 cup mayonnaise
4 teaspoons Dijon mustard
2 ounces Virginia ham, finely chopped (about 1/2 cup)
1 teaspoon Worcestershire sauce

Garnish:

Ground paprika
2 tablespoons sliced pitted black olives
2 tablespoons finely chopped Virginia ham

1. Place eggs in large saucepan; add enough cold water to cover eggs. Bring to boiling over high heat. Lower heat to medium; simmer for 10 minutes. Drain in colander; cool under cold running water. Peel. Let cool completely at room temperature.

2. Cut each egg in half lengthwise; carefully remove yolks and place in bowl. Place whites on work surface.

3. Add mayonnaise and mustard to yolks; mash with fork until well blended and smooth. Stir in ham and Worcestershire sauce.

4. Mound scant tablespoon of yolk mixture into hollow of each egg white. Garnish third of eggs with paprika, another third with olives and remaining third with ham.

5. Make-Ahead Tip: If not serving immediately, do not garnish. Cover filled eggs with plastic wrap; refrigerate up to 6 hours. Garnish when ready to serve.



SHRIMP DEVILED EGG SALAD

12 hard-cooked eggs
1/2 pound small shrimp, chopped fine
1/2 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Salad:
2 bags (6 ounces each) washed baby spinach
1/4 cup light balsamic vinaigrette dressing
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 pound small shrimp, for garnish (optional)

1. Cut eggs in half lengthwise. Scoop out yolks. Reserve whites; place yolks in a large bowl and mash with a fork. Add chopped shrimp, mayonnaise, mustard, dill, lemon juice, garlic salt and black pepper. Stir to combine completely.

2. Fill each egg white with the yolk and shrimp mixture. Cover and refrigerate until ready to serve.

3. Salad: Place spinach in a large bowl and toss with balsamic dressing. Season with salt and pepper. Slice deviled eggs in half lengthwise and scatter over the dressed spinach salad. Garnish salad with additional cooked shrimp, if desired.



HONEY DILL EGG SALAD

Mayonnaise:
2 pasteurized egg yolks (see Note)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 cup vegetable oil
2 tablespoons snipped fresh dill
1 tablespoon honey

Egg Salad:
12 hard-cooked eggs, peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped celery (1 rib)
1/2 cup finely chopped red onion (1 small)
1/4 teaspoon liquid hot-pepper sauce

Directions

1. Mayonnaise: Combine pasteurized egg yolks, lemon juice, mustard and salt in blender or standing mixer. Blend or beat briefly to combine. With blender or mixer running, slowly add oil, about a tablespoon at a time, until mixture begins to lighten and thicken; then pour in remaining oil in thin stream with blender or mixer still running, until oil is incorporated and mayonnaise is thick enough to spread. Stir in snipped dill and honey.

2. Egg Salad: Finely chop peeled hard-cooked eggs. Stir together with salt, pepper, celery and red onion in medium-size bowl. Stir in 3/4 cup of dill mayonnaise, or as much as desired. Season with hot-pepper sauce. Serve with additional mayonnaise on the side.

Note: If you cannot find pasteurized eggs, you can combine egg yolks, lemon juice, mustard and salt in a nonreactive bowl, or in top of double boiler, set over a saucepan of simmering water. Cook egg yolk mixture, whisking, until it registers 160°F on instant-read thermometer. Place bowl with yolk mixture immediately in ice-water bath. Continue incorporating oil as in step 1, above.

Cookies & Bars

SOFT & CHEWY PEANUT BUTTER COOKIES

2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. dark brown sugar, firmly packed
1 1/4 c white sugar
1 c. butter, softened
3 eggs
1 c. creamy peanut butter
2 tsp. vanilla

Preheat oven to 325 degrees. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Don't over mix! Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2" apart. Bake for 15 – 18 minutes until cookies are slightly brown along edges. Transfer immediately to cool surface with a spatula. Excellent!!




CHOCOLATE CHIP COOKIES

2¼ c. flour
1 tsp. baking soda
1 tsp. salt
¾ cups sugar
¾ cups packed brown sugar
½ c. Crisco
3 Tbsp. softened butter or margarine
2 eggs
1 tsp. vanilla
Chocolate chips

In a small bowl, sift together flour, baking soda and salt. Set aside. In a medium mixing bowl, combine sugars, Crisco and butter or margarine. Add eggs and vanilla. Mix well. Slowly add flour mixture until well combined. Fold in chocolate chips. Roll into balls and bake for approximately 10 – 12 minutes at 350 degrees.




SUGAR COOKIES
Ann Manley

½ cup shortening
1 cup sugar
1 egg
½ cup milk
1 tsp. vanilla
3½ c. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Cream shortening and sugar. Add egg, milk and vanilla. Mix well. Sift dry ingredients into mixture. Mix well. Dough will be stiff. Place onto floured board and roll out ½” - ¼” thick. The thicker the cookie, the softer it will be. Cut into shapes and bake at 375 degrees for 10 minutes. DO NOT OVER BAKE. Allow to cool and frost.



SOFT SUGAR COOKIES

½ c. margarine
¾ c. sugar
1 egg
½ tsp. vanilla
2 c. flour
¼ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
2 – 3 Tbsp. milk

Cream margarine and sugar. Add egg, vanilla and flour. Add the remaining ingredients and combine well. Chill for 1 hour. Roll out, cut into shapes and bake at 350 degrees for 8 – 10 minutes.




NO FAIL – WE LIKE ‘EM CHOCOLATE CHIP COOKIES
Melinda Manley

2/3 c. butter flavored shortening
2/3 c. margarine or butter
1 c. packed brown sugar
2 eggs
2 tsp. vanilla
1 c. sugar
½ tsp. baking soda
1 tsp. salt
3 – 3½ c. flour
1 pkg. chocolate chips

Bake at 350 degrees for 7 - 9 minutes.



PUMPKIN CHOCOLATE CHIP COOKIES
Melinda Manley

1 c. canned pumpkin
¾ c. sugar
½ c. oil
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 tsp. baling soda
1 tsp. milk
1 c. milk chocolate chips
1 tsp. vanilla

Dissolve baking soda in milk; set aside. In a large bowl, add pumpkin, sugar, oil and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Combine well. Stir in chocolate chips and vanilla. Spoon onto a cookie sheet. Bake at 375 degrees for 10 – 12 minutes.



ZUCCHINI COOKIES
Ann Manley

1 c. grated zucchini
1 tsp. baking soda
1 c. sugar
½ c. margarine
1 egg, beaten
½ tsp. vanilla
2 c. flour
½ tsp. cloves
½ tsp. salt
1 c. chopped nuts
1 c. raisins
1 tsp. cinnamon

Thoroughly combine zucchini and soda. Combine flour mixture & nuts. Add raisins to zucchini mixture. Chill dough at least 1 hour. Push from tip of teaspoon onto greased baking sheet. Bake in a preheated oven at 375 degrees for 12 – 15 minutes. Makes about 3 dozen.
 



CHOCOLATE CHIP COOKIES

2 ¼ c. all-purpose flour
1 tsp. baking soda
1 tsp. salt } Sift together & set aside.

In a medium mixing bowl, combine:
¾ c. sugar
¾ c. brown sugar (packed)
½ c. Crisco
3 Tbsp. softened butter

Then add:
2 eggs
1 tsp. vanilla

Mix well. Slowly add flour mixture until well combined. Then add as many chocolate chips as you’d like. Toll into balls and bake for approximately 12 minutes at 350 degrees.



HELLO DOLLIES

½ c. butter or margarine
1 c. graham cracker crumbs
1 c. chocolate chips
1 c. coconut
1 c. nuts
1 can sweetened condensed milk

Melt butter in cookie sheet. Spread crumbs over butter. Sprinkle on coconut, chocolate chips and nuts. Pour milk over the top. Bake at 350 degrees for 20 – 30 minutes. Will be quite moist and gooey. Let pertly cool. Cut and set on paper towels.



 
MRS. FIELDS COOKIES

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal (raw)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 (12 oz.) pkg. of chocolate chips
1 (8 oz.) Hershey bar, grated
3 c. nuts

Put oatmeal in blender until powdered. Cream butter and sugar. Add eggs and vanilla. Blend in flour and oatmeal, salt and soda and powder. Fold in chocolate chips, Hershey bar and nuts. Place on ungreased pan in form and size of gold balls. Bake.

Candy

WHITE CHOCOLATE SNACK MIX

Don't be afraid of trying other cereals, candy or nuts. Salted almonds, granola, or, butterscotch chips would be fine substitutes or additions.

1 (10 ounce) package mini twist pretzels
5 cups toasted oat cereal
5 cups crispy corn cereal squares
2 cups salted peanuts
1 (14 ounce) package candy-coated milk chocolate pieces
2 (11 ounce) packages white chocolate chips
3 tablespoons vegetable oil

Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.





MY AMISH FRIEND’S CARAMEL POPCORN
Elaine Brackin Gundersen

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or re-sealable bags.

Thank you so much for this wonderful recipe -- its scrumpdillyicious! :) Instead of 1/2 c. light Karo, I used 1/3 c. light Karo and 1/3 c. molasses. This gave it a flavor absolutely identical to Cracker Jacks (I also used Spanish peanuts rather than dry roasted). I used a large roasting pan and a jelly roll pan, placing the jelly roll pan on the bottom rack in the oven and the roasting pan on the rack just above it. When you first pour the caramel over your corn, you'll think you'll never get it mixed up well....BUT...after the first 15 minutes in the oven, it becomes thinner so that you can easily stir to combine. After that, it progressively gets thicker and totally adheres to the popcorn. Believe it or not, clean-up was a snap (I was pleasantly surprised!). Just butter your pan very well and then rinse with hot water as soon as you finish. I would definitely suggest using good quality popcorn (rather than the cheaper type) so that you get nice fluffy, puffy pieces. I used Orville's microwave butter popcorn, and it took about 2-1/2 bags to make 7 quarts. Thank you again...my entire family loves this recipe! :)

I've made twice. The first was following the recipe exactly and it was AWESOME. It was somewhere between caramel and toffee. The second time, I realized (already into it) that I was out of brown sugar, so substituted white sugar and added 4T molasses. It too was awesome and if you're looking for a Cracker Jack knock-off, the latter is the ticket. Yum!

After corn is popped, I place it in a large paper grocery bag and pour caramel mixture over it (stir with a wooden spoon).




SUGAR COATED PECANS

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.




CARAMEL
Melinda Manley

1 cup sugar
1 cup corn syrup
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla

Line an 8 inch pan with buttered aluminum foil. Mix together the sugar, corn syrup and butter in a saucepan. Bring mixture to a boil over medium heat, stirring constantly. Then let it slowly boil for four minutes without stirring. Remove the saucepan from heat, and add the milk, stirring carefully. Decrease the heat to medium-low, and heat the mixture until candy thermometer is at the soft-ball stage (238°), while stirring constantly. Remove saucepan from heat, and stir in the vanilla. Pour the mixture into the pan and cool. Remove from pan; cut candy into 1 inch squares and wrap individually in waxed paper. Twist the ends. Use colored wax paper for a festive look.
Makes 64 caramel candies.



FUDGE
Melinda Manley

"I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge."

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Cook in microwave on medium until chips are melted, about 3-5 minutes, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.



 
CHOCOLATE PEANUT BUTTER CUPS
Melinda Manley

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar

Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.

In a small bowl, mix together peanut butter, confectioners' sugar and salt. Divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.



OLD TIME HARD CANDY
Melinda Manley

3 c. sugar
1 c. water
3/4 tsp. cream of tartar
1 tsp. oil flavoring

Combine sugar, water and cream of tartar in heavy saucepan and heat to 300 degrees. Remove from heat, add flavoring (add coloring if desired). Stir and pour immediately onto a lightly greased cookie sheet. When cool, break into small pieces, dust with confectioners' sugar and store in a jar.

Hard Candy Lollipops: Make 1 recipe Old Time Hard Candy. After candy reaches 300 degrees remove from heat, stir in oil flavoring and food coloring. Drop by spoonfuls onto a greased cookie sheet. Lay sucker stick in place on each circle of candy. Spoon another layer of hot candy syrup over each piece.

Lollipops with a Mold: Molded suckers can be made by using a metal mold. Coat the mold with vegetable oil before using. Insert the rolled paper sucker stick into the cavity made for it. After candy reaches the required cooking temperature and flavoring has been added, pour it into the prepared mold. Do not attempt to touch or move the mold; it will be VERY hot. Let set until cool and turn upside down to release.



 
BAKED CARAMEL CORN
Ann Manley

1 tsp. salt
1 c. butter
2 c. brown sugar
½ c. light corn syrup
1 tsp. baking soda
1 tsp. vanilla
6 quarts popped popcorn

Mix first four ingredients in a pan and bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Pour over popcorn and put in a greased roasting pan. Bake for 1 hour at 250 degrees, stirring every 15 minutes. Pour onto waxed paper and cool. Break up. Stores well in a plastic container. Can add nuts to popcorn.



SOFT CARAMEL CORN
Ann Manley

1 stick butter or margarine
2 c. brown sugar
1 c. light corn syrup
1 can evaporated milk

Mix together sugar and corn syrup. Stir until it boils and add butter until it melts. Add sweetened condensed milk and bring to a boil. Boil for 3 – 4 minutes. Pour over popped popcorn. Stores well in plastic container.

Breads

AUTHENTIC MEXICAN TORTILLAS

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.




TOASTED GARLIC BREAD

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese

Preheat the broiler. Cut the bread into slices 1 to 2 inches thick. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.




BUTTERNUT SQUASH QUICK BREAD

Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful.

3 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1/2 cups flour
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups butternut squash, cooked and mashed
1 cup raisins or nuts

Combine dry ingredients in one bowl. Combine wet ingredients in another bowl. Add dry ingredients to wet and mix just until combined. Put in two ungreased loaf pans. Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.




LOUISIANA SWEET POTATO PANCAKES

3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.




CINNAMON ROLLS

1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast

1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans

1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk

In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.




BANANA NUT BREAD

3 bananas
1 cup sugar
½ cup butter
2 cups flour
½ cup chopped nuts
1 tsp. baking soda

Crush bananas and whip until light. Cream sugar and butter together. Add flour and baking soda. Stir and pour into a bread pan. Bake for 1 hour at 325 degrees.



PUMPKIN PANCAKES
Melinda Manley

2 c. all-purpose flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1¼ tsp. pumpkin pie spice
1 tsp. salt
1¾ c. milk
½ c. canned pumpkin
1 large egg
2 Tbsp. vegetable oil

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg and vegetable oil in a small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour ¼ c. batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 – 2 minutes. Repeat with remaining batter.



 
SEED BREAD

½ c. bulgur wheat
½ c. hot water
½ c. warm water
2 Tbsp. sugar (divided)
2 tsp. yeast
1 tsp. salt
3 Tbsp. oil
2 eggs
1/3 c. honey
1 c. warm milk
2 Tbsp. flax seed
2 Tbsp. sesame seeds
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
½ c. potato flakes
½ c. quick cooking oatmeal
2 c. whole wheat flour
2 c. all purpose flour

In a small bowl, mix hot water and bulgur; set aside. In another small bowl, mix the warm water, 1 Tbsp. sugar and yeast; set aside. In a large bowl, mix the salt, oil, eggs, t Tbsp. sugar, honey and warm milk. Add the bulgur and yeast mixtures to the large bowl. Add the remaining ingredients and knead 5 – 8 minutes. Cover and let rise until double in size. Shape loaves (2 large or 3 medium). Let rise. Bake at 350 degrees for 30 minutes.




CREPES
Ann Manley

4 eggs
¼ tsp. salt
2 c. flour
2¼ c. milk
¼ c. melted butter

In a medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer until smooth. Beat melted butter, then cook on upside down crepe griddle or in a regular pan. Makes 32 – 36 crepes.



 
ZUCCHINI BRAD
Ann Manley

3 eggs, well beaten
1 c. cooking oil
2 c. sugar
2 c. raw grated, peeled zucchini
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
¼ tsp. baking powder
½ c. chopped nuts (optional)

Combine eggs, oil, vanilla, sugar and zucchini. Sift flour, salt, baking soda and baking powder. Combine with zucchini mixture. Stir in nuts. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour.

Beans, Rice & Grain

EASY MEXICAN RICE

1 1/2 cups uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce

In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce. Cook over medium heat until heated through.




SEASONED FLOUR

1 c. all-purpose flour
2 tsp. paprika
2 tsp. epper
½ tsp. garlic salt
½ tsp. poultry seasoning
½ tsp. celery salt
1 tsp. salt

Vegetables

RED POTATO BITES

1 1/2 pounds small round red potatoes
4 slices bacon
1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1/2 cup shredded Cheddar cheese
parsley

Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.




BROCCOLI, CORN & GREEN BEAN SAUTE

1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste

Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.




SOUR CREAM & CHIVE MASHED POTATOES

2 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped fresh chives
salt and pepper to taste

Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.




CLASSIC GREEN BEAN CASSEROLE

3 (9 ounce) packages frozen French cut green beans, thawed, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 teaspoon pepper
1 (2.8 ounce) can French fried onions, divided

Preheat oven to 350 degrees F. Mix all ingredients except half can of the onions in 1-1/2-qt. casserole dish. Bake 30 min. Top with remaining onions. Bake an additional 5 min.




EASY LIMA BEANS

cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 (16 ounce) package frozen baby lima beans

Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.




SCALLOPED CORN AND BROCCOLI

1 (15 ounce) can creamed corn
2 eggs, beaten
2 tablespoons white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup shredded mild Cheddar cheese
1/2 (10 ounce) package frozen chopped broccoli

Preheat oven to 350 degrees F (175 degrees C). Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish. Bake for 1 hour.




FABULOUS FRIED CABBAGE
Melinda Manley


2 teaspoons butter
1 (15 ounce) can chicken broth
1 head cabbage, cored and coarsely chopped
1 pinch salt and pepper to taste


Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.



BRILLIANT SAUTEED BROCCOLI

1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

Sauces & Relishes

GIBLET GRAVY

3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2 1/2 cups turkey stock
1/4 cup cooked turkey giblets, chopped
1/2 tablespoon chopped fresh sage
1/2 teaspoon ground black pepper
salt to taste

Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown. Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.




MUSHROOM SAUCE

½ lb. sour cream
2 cans cream of mushroom or chicken soup (may combine mushroom and chicken, if desired)
1 small can of mushrooms
Chopped green onions (optional)

Combine sour cream, soup and mushrooms. Heat slowly in a double broiler. When ready to serve, place chicken on plat and spoon mushroom sauce over top. May sprinkle with chopped green onions.

Poultry

ANNIVERSARY CHICKEN

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Preheat oven to 350 degrees. In a large skillet, heat oil over medium-high heat. Add chicken breasts and sauté 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.




CHIPOTLE CHICKEN

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
1/2 cup chicken broth
salt to taste

Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours. Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside. Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.




PARMESAN CHICKEN

6 tablespoons butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl. Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.




CHICKEN SCARPARIELLO

1 1/4 pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
1 cup water
1/2 cup white wine
1 cube chicken bouillon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour. In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm. To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).




HEATHER'S BEST EVER BAKED CHICKEN

6 bone-in chicken breast halves, with skin
1/2 cup ranch-style salad dressing
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon cracked black pepper
1 teaspoon sage
1/2 teaspoon salt

Marinate the chicken in the ranch dressing overnight (or for at least 4 hours). Preheat the oven to 450 degrees F (230 degrees C). Combine the bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, then REDUCE HEAT to 350 degrees F (175 degrees C) and bake for 30 minutes or until done and juices run clear.

Pasta

Main Dishes

BACON MUSHROOM SWISS MEATLOAF

12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs

Preheat oven to 350 degrees. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.




PARMESAN CHICKEN

6 tablespoons butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.




ULTIMATE PARTY MEATBALLS

1 (16 ounce) can Ocean Spray® Jellied Cranberry Sauce
1 (12 ounce) bottle Heinz® Chili Sauce
1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.



CORNBREAD SAUSAGE BREAKFAST CASSEROLE

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. In a medium bowl, mix corn bread mix, cream style corn and water. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.




MUSHROOM PORK CHOPS

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.




"OH SO GOOD" CHICKEN

4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced

In a skillet, heat oil over medium heat. Saute mushrooms. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.




CHICKEN SLOP

4 skinless, boneless chicken breast halves - cooked and shredded
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups shredded Cheddar cheese
1/2 cup milk
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon melted butter

Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. Mix together and pour mixture into a 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center.




EASY ROASTED PORK

2/3 cup packed light brown sugar
1/4 cup cinnamon applesauce
1 1/2 teaspoons ground ginger
2 pounds boneless pork loin roast

Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag. In a small bowl, blend brown sugar, applesauce, and ginger. Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top. Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 160 degrees F (70 degrees C).




EASY DEVILED CHICKEN

1/8 cup butter
1/2 cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Preheat oven to 350 degrees F (175 degrees C). Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate. Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.




QUICK AND EASY CHICKEN, BROCCOLI AND BROWN RICE

1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1½ c. water
¼ tsp. paprika
¼ tsp. ground black pepper
1 ½ c. uncooked instant brown rice
2 c. fresh or frozen broccoli flowerets

Heat oil in 10” skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet. Stir soup, water, paprika and black pepper in skillet. Heat to boil. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.



CHICKEN ENCHILADAS
Ann Manley

1 boneless, skinless chicken breast, cooked and diced
8 – 10 flour tortillas
Grated mild cheddar cheese
16 oz. sour cream
2 cans cream of chicken soup
1 small can diced green chilies

Combine sour cream, cream of chicken soup and green chilies. Barely heat tortillas. Fill tortillas with a layer of diced chicken, a layer of sauce, and a layer of grated cheese. Roll up and place in a greased 9 x 13 inch pan. Put remaining sauce and cheese on top and cover with foil. Bake at 350 degrees for 20 – 30 minutes.



CHICKEN CASSEROLE
Ann Manley

4 chicken breasts, cooked and cubed
2 c. cooked celery
2 c. cooked rice
2 c. cream of chicken soup
2 Tbsp. lemon juice
2 Tbsp. minced onion
1 c. mayonnaise
1 c. corn flakes
1 c. slivered almonds
6 Tbsp. butter

Combine chicken, celery, rice, soup, lemon juice, onion and mayonnaise. Refrigerate overnight. Top with corn flakes, almonds and butter. Bake for 1 hour at 300 degrees.
 


STUFFED BAKED CHICKEN BREAST
Ann Manley

Make a pocket by slitting on top of the bone. Dip in milk. Shake in sack with seasoned flour. Stuff chicken and pour melted butter over the top. Bake uncovered for 30 minutes at 350 degrees. Cover and bake 30 more minutes or until done.



SILLET HAM, CABBAGE and POTATOES
Melinda Manley

2 tablespoons margarine
1 onion, chopped
1 small head cabbage, coarsely chopped
1/4 cup chicken broth
2 cans of potatoes
1 dash seasoning salt
1 dash paprika
2 cups cubed cooked ham

In a large skillet over medium heat, sauté onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes. Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.



CHICKEN CRUNCH

3 cups Captain Crunch cereal
1 cup cornflakes cereal
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1 cup milk
4 boneless chicken-breast halves, cut into bite-sized pieces.

Preheat oven to 375 degrees. Put the cereals in a Ziploc bag and crush with a rolling pin or cup. Combine crushed cereals, onion powder, garlic powder, salt and pepper in a medium bowl. In another medium mixing bowl, beat the egg with a fork. Stir in the milk. Dredge the chicken in the milk and egg mixture. With a slotted spoon, remove the chicken from the egg mixture, and then toss it in the dry mixture until the chicken is evenly coated. Place chicken pieces on a cookie sheet coated with nonstick cooking spray and bake for 20 minutes, until golden brown.


YUMMY TATER TOT CASSEROLE

1 pound ground beef
1 small onion, chopped
1 teaspoon dried basil
1 teaspoon seasoned salt
2 (5-ounce) cans evaporated milk
2 (10.75-ounce) cans cream of chicken soup
1 (32-ounce) bag frozen Tater Tots
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Brown the ground beef and the onion together in a large saucepan or skillet over medium-high heat. Add the basil and seasoned salt. Stir in canned milk and soup. Coat a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread the soup mixture in the bottom of the dish. Spread Tater Tots over the top of the soup mixture. Sprinkle cheese over this. Bake for 30 minutes.



CHICKEN & BROCCOLI ALFREDO

1/2 (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in skillet. Cook chicken until browned, stirring often. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Desserts

GRANDMA'S APPLE BREAD PUDDING

PUDDING
4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

VANILLA SAUCE
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.



MAPLE WALNUT PUMPKIN PIE

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Walnut Topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
1/2 cup chopped walnuts

Preheat oven to 425 degrees F. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.




MINIATURE CHOCOLATE ECLAIRS

1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk

1/2 cup butter
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

2 tablespoons butter
2 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets. In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined. Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle. Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely. Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside. To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.




DOUBLE LAYER PUMPKIN CHEESECAKE

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.




CHRISTMAS POPCORN
Ann Manley

4 quarts popped popcorn
1 c. butter or margarine
½ cup light corn syrup
1 1/3 c. sugar
1 tsp. vanilla
3 c. mini marshmallows
1½ c. whole pecans
1½ c. spiced gumdrops
¾ c. red hots candy (optional)

Combine popcorn, marshmallows, nuts and gumdrops. Set aside.

Melt butter in a heavy pan. Add sugar and corn syrup. Bring to a boil, stirring, and simmer for 3 minutes. Remove from heat. Add vanilla and blend well. Pour over popcorn mixture and mix well. Cool for 2 minutes and shape.




BAVARIAN DESSERT

1 large tub Cool Whip
1 large pkg. instant pudding
1 8-ounce pkg. cream cheese
1 cup powdered sugar
1 cup flour
¾ c. chopped pecans or walnuts
1 stick melted margarine

Crust: Mix flour, margarine and nuts. Spread into a 9 x 13 inch pan, pressing in with a fork. Bake for 15 minutes at 350 degrees.

Mix: 1 cup Cool Whip
1 cup powdered sugar
8-ounces of cream cheese
Beat and spread onto cooled crust.

Add remaining Cool Whip to top. Add chopped nuts or coconut on top, if desired. Serves 12 – 15.




EASY CHERRY CHEESECAKE

Crust:
2 c. graham cracker crumbs
½ c. melted butter
4 T. sugar
1½ tsp. cinnamon

Mix and press into a 9 x 13 inch pan with a fork. Bake at 325 degrees for 5 minutes.

Filling:
12 ounces (1½ pkg.) cream cheese
3 Tbsp. milk
1 ½ c. powdered sugar
1 tsp. vanilla
12 oz. Cool Whip

Combine until smooth. Fold in whipped topping. Spread over cooled crust. Chill 2 hours and serve with topping of your choice.




CHOCOLATE CARAMEL BROWNIES
Ann Manley

German chocolate cake mix
2 Tbsp. flour
¾ c. melted butter or margarine
1 c. chopped nuts
1 pound vanilla caramels
1/3 c. canned milk
6 ounces of chocolate chips

Press half of dough into a greased and floured 9 x 13 inch pan. Bake for 6 minutes at 350 degrees. Remove from oven and sprinkle a 6 ounce package of chocolate chips over warm brownies. Then spread caramel topping over the chocolate chips. Add the rest of the batter. Bake for 15 – 18 minutes at 350 degrees.

Caramel Topping: Melt 1 pound of caramels and 1/3 c. canned milk over a double broiler until smooth.



 
LION HOUSE CREAM CHEESE BROWNIES

1 pkg. deluxe brownie mix
1 8-oz. pkg, cream cheese, softened
½ c. sugar
1 egg
1 Tbsp. milk

Follow package directions for cake like brownies; place in 9 x 9 inch pan. In a separate bowl, combine cream cheese and sugar until creamy. Add egg and milk; mix until smooth. Drip cream cheese batter onto brownie batter by teaspoonfuls and swirl. Bake 35 – 40 minutes. Cut into 3 inch squares. Makes 9 brownies.



RASPBERRY DESSERT

Angel food cake
1 lg. pkg. Danish dessert (strawberry)
1 lg. vanilla pudding, cooked
2 cans frozen raspberries (thawed & juice drained)




BLONDE APPLE BROWNIES
Melinda Manley

½ c. butter or margarine
½ c. brown sugar
2 eggs
1 tsp. vanilla extract
¾ c. flour
¼ tsp each cinnamon, nutmeg & ginger
1 lg. firm apple, cored & chopped
¼ c. nuts (optional)
1 c. milk chocolate chips

Preheat oven to 350 degrees. Cream butter and sugar. Beat in eggs and vanilla. Sift flour and spices. Add to creamed mixture. Fold in apple, nuts and chocolate chips. Pour into greased 9 inch square pan. Bake for 30 minutes or until done.



 
LION HOUSE LEMON BARS

Crust
1 ¼ c. butter or margarine
2 ¼ c. all purpose flour
½ c. powdered sugar

Filling
4 eggs
2 c. sugar
6 T. lemon juice
4 T. all purpose flour
1 tsp. baking powder

To make crust, preheat oven to 350 degrees. Put butter or margarine in mixing bowl and beat until softened. Add flour and powdered sugar and mix on low speed until just combined. Spread dough evenly in a 9 x 13 inch pan. Bake for 10 minutes or until the corners are light golden brown. Remove from the oven.

To make filling, mix together eggs, sugar, lemon juice, flour and baking powder in a medium bowl. Mix with a wire whisk or with a mixer on low speed for just a few minutes. It’s important not to mix a lot of air into the filling. Pour on top of partially baked crust and bake for 30 – 35 minutes. Allow to cool slightly and dust with powdered sugar before cutting into bars. Makes 18 – 24 bars.



LAYERED PISTACHIO CRÈME DESSERT

1 c. all-purpose flour
½ c. margarine or butter
½ c. chopped nuts (optional)
1 8 oz. pkg. cream cheese
1 c. powdered sugar
9 oz. Cool Whip
2 3 oz. pkg. instant pistachio pudding
3 c. milk

Melt margarine or butter and add flour and nuts. Press this mixture into a 9 x 13 inch pan to make a crust. Bake for 15 minutes at 350 degrees. Cool completely.

Mix softened cream cheese with powdered sugar and 4 oz. Cool Whip. Spread evenly over crust. Blend the pudding with the milk, as directed on the package. Pour this mixture immediately over cream cheese layer. Spread remaining Cool Whip over the top. Top with chopped nuts or candy sprinkles. Refrigerate.



 
PEACH COBBLER
Ann Manley

3 c. peaches
½ c. water
Scant cup of sugar
3 Tbsp. shortening
3 Tbsp. milk
3 eggs
1½ c. sugar
1¾ c. flour
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla

Bring peaches, water and sugar to a boil. Boil until sugar is dissolved. Beat shortening, milk, eggs and sugar. Sift together dry ingredients: flour, baking powder and salt. Add to milk mixture. Stir in vanilla. Pour mixture into the bottom of a 9 x 13 inch pan and pour fruit mixture over the top. Bake at 375 degrees for 30 minutes.



PINK PEPPERMINT CHEESECAKE
Ann Manley

1 pkg. sour cream chocolate cake mix
1/3 c. softened margarine
1 egg
2 pkg. 8 oz. cream cheese, softened
2 eggs
¾ c. sugar
½ tsp. peppermint extract
12 drops red food coloring
2 c. sour cream
4 squares semi sweet baking chocolate, melted

Beat together cake mix, butter and egg until crumbly. Press lightly into an ungreased 9 x 13 inch pan. Beat cream cheese, 2 eggs, sugar, peppermint extract and food coloring until smooth and fluffy. Spread over cake mixture. Bake until set 20 – 25 minutes at 350 degrees. Cool. Mix sour cream and chocolate until smooth. Spread over cheesecake; cool. Cover and refrigerate at least 8 hours.



LAYERED CAKE

Cake
Berries
Pudding
Sliced bananas
Danish dessert
Whipped cream
Nuts


Make pudding & Danish dessert first, then set aside to cool.




GERMAN CHOCOLATE BROWNIES
Aunt Leah (Morgan) Cooper

Betty Crocker German chocolate cake mix
2 Tbsp. flour
¾ c. melted butter
1 c. chopped nuts
1/3 c. evaporated milk
6 oz. chocolate chips
Caramel ice-cream topping

Combine cake mix, flour, butter, nuts and milk by hand. Press ½ of mixture into a 9 x 13” pan. Bake for 6 minutes at 350 degrees. Remove from oven and sprinkle 6 oz. chocolate chips over warm cake, spread caramel topping over chips and add the rest of the batter. Make for 15 – 18 minutes at 350 degrees.

TOPPING
1 package of Kraft Vanilla Caramels
1/3 c. evaporated milk

Melt 1 package of caramels and 1/3 c. evaporated milk over double broiler until smooth.



PUMPKIN DESSERT
Melinda Manley

1 (18.25 ounce) package
yellow cake mix
1/3 cup butter, melted
1 egg
1 (29 ounce) can pumpkin
1/2 cup brown sugar
2/3 cup milk
3 eggs
2 tablespoons pumpkin pie spice
1/4 cup butter, chilled
1/2 cup white sugar
3/4 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes, until top is golden.



LION HOUSE RICE PUDDING

2 c. milk
1 small can (5 1/3 ounces) evaporated milk
1/2 c. + 2 Tbsp. sugar
2 eggs, slightly beaten
1/4 tsp. salt
1 Tbsp. cornstarch
2 c. cooked rice (brown or white - I used brown)
1/2 c. raisins (optional)
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 tsp. vanilla

Place 1 1/2 c. of the milk plus the can of evaporated milk and 6 Tbsp. sugar in the top of a double broiler. Heat together until the milk is scalded. In a mixing bowl, whisk eggs together until they are broken apart. Add salt and the remaining 4 Tbsp. sugar to the eggs and whisk again. Slowly pour the egg mixture into scalded milk, stirring constantly with a wire whisk. Allow to cook 15 - 20 minutes, stirring occasionally. In a small bowl mix reserved 1/2 cup milk and cornstarch together and slowly pour into the milk mixture, stirring constantly until pudding begins to thicken. Be careful to stir constantly or lumps will form. Stir thoroughly and allow to cook 10 - 15 minutes more or until cornstarch flavor is gone. Add cooked rice, then allow pudding to cook 7 more minutes. Remove from heat and add raisins (if desired), nutmeg, cinnamon and vanilla. Serves 8.

Note: If no double broiler is available, you can place a stainless steel bowl on top of a small saucepan of boiling water, or pudding can be made in a saucepan, but will need constant care and stirring. It will not need to cook as long if made in a saucepan.



WHITE CHOCOLATE MOUSSE PIE

Crust:
13 chocolate cream-filled sandwich cookies, ground (such as Oreo)
3 tablespoons unsalted butter, melted
17 oval vanilla-and-chocolate sandwich cookies (such as Pepperidge Farm Milano)

Filling:
1-1/4 teaspoons unflavored gelatin
1-1/4 cups heavy cream
4 ounces cream cheese, softened
12 ounces white chocolate, chopped
1 teaspoon vanilla extract

Garnish:
1 pint strawberries, hulled and halved
2 cups frozen whipped topping (such as Cool Whip), thawed

Directions:
1. Crust: Set aside 1 tablespoon of ground chocolate cookies for garnish. Stir together remaining ground cookies and butter in a bowl until combined. Press the mixture evenly over the bottom of a 9-inch pie plate. Arrange oval cookies around the edge of pie plate, alternating with vanilla and chocolate facing out.

2. Filling: In a small glass measuring cup, sprinkle gelatin over 1/4 cup of the cream and let stand 5 minutes to soften.

3. Combine cream cheese, white chocolate and gelatin mixture in small saucepan. Heat over medium-low heat for 6 minutes, stirring constantly, until smooth. Remove from heat and stir in vanilla. Pour into large bowl; place over ice bath. Stir until thickened and cooled.

4. Whip remaining 1 cup heavy cream in a large bowl until soft peaks form. Fold a third of the whipped cream into the white chocolate mixture until well-combined. Gently fold in the remaining whipped cream until just blended.

5. Spoon mixture into prepared crust and refrigerate at least 3 hours or overnight.

6. Garnish: Before serving mound whipped topping in center of pie. Sprinkle with berries and reserved cookie crumbs.

Cakes

RED WINE CAKE

1 cup butter
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 teaspoons baking powder
2 1/4 cups all-purpose flour
1/2 cup red wine
4 tablespoons unsweetened cocoa powder

Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan. In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well. In a small bowl, mix baking powder and flour; add to creamed mixture. Add red wine and mix well, but not for too long. Add cocoa powder to taste. Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.




CARAMEL POUND CAKE

2 1/4 cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1/2 cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.





SKOR CAKE

Cake:
1 yellow cake mix
2 eggs
2 cups warm water
1 small pkg. instant chocolate pudding

Bake in a 9x 13 inch greased cake pan at 350 degrees for 25 – 30 minutes.

Topping:
1 stick butter, softened
1 cup powdered sugar
2 egg whites, un-whipped
8 ounce tub of Cool Whip
3 Skor candy bars, crushed

Combine butter, powdered sugar and egg whites. Fold in cool whip and spread onto a cooled cake. Top with candy bars. Refrigerate.




BROWNIE SHEET CAKE

1 cup butter or margarine
4 Tbsp. cocoa powder
1 cup water
2 cups flour
2 cups sugar
½ c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 eggs
Dash salt

Bring butter, cocoa and water to a boil. Add flour and sugar. Blend well. Add the rest of the ingredients and mix well. Bake 20 minutes at 400 degrees in a greased and floured jelly roll pan. Begin frosting 5 minutes before cake is cooked.

Frosting:
1/2 cup butter or margarine
4 T. cocoa powder
6 Tbsp. milk
1 tsp. vanilla
4 cups powdered sugar, sifted

Melt butter or margarine. Add cocoa, vanilla and milk, and bring to a boil. Remove from heat. Add powdered sugar. Mix well and frost sheet cake.
 



WILTON BUTTER CREAM ICING

The thick but creamy texture of this flavorful icing makes it ideal for decorating. Can be refrigerated in an airtight container for up to a week. Makes 3½ cups.

½ cup butter or margarine
½ cup solid vegetable shortening
1/8 teaspoon salt
5 cups confectioners’ sugar
¼ cup + 1 Tbsp. milk
1½ tsp. vanilla

In a large mixing bowl, cream butter and shortening with electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you’re ready to decorate. For best results, keep icing bowl in refrigerator when not using.

Wilton Paste Food Colors are best for decorating because they are concentrated to go a long way and give the deepest colors. Liquid food colors mix instantly, but tend to give a more pastel color to icing. Whichever you choose, always add colors gradually, mixing well each time, until you achieve the desired color. To add paste food colors, dip toothpick into color, then swirl into icing. Mix well with small spatula. Use a new toothpick to add color each time. Add liquid food color by the drop.



CHOCOLATE BANANA SNACK CAKE
Melinda Manley

2 very ripe medium bananas
1 ¼ c. flour
¾ c. sugar
¼ c. baking cocoa
1/3 c. vegetable oil
1/3 c. water
1 tsp. baking soda
1 tsp. white vinegar
¼ tsp. salt
1/3 c. milk chocolate chips

Heat oven to 350 degrees. Place bananas in an ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 – 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

 


ÉCLAIR SHEET CAKE
Ann Manley

½ c. butter or margarine
1 c. water
1/8 tsp. salt } Bring to a boil.

Add 1 c. flour. Stir to form a ball. Let cool 10 minutes. Add 4 eggs (one at a time) and mix well after each one. Press into a greased cookie pan. Bake at 400 degrees for 20 minutes. When cooled, top with

1 8 oz. cream cheese, whipped
1 lg. pkg. instant pudding
2 c. milk } Mix together.




STRAWBERRY CAKE
Ann Manley

Make a white cake in a 9 x 13 inch pan, as directed.

Cream: 8 oz. cream cheese
2 c. powdered sugar
1 pint whipping cream

Spread like frosting on the cake after the cake has cooled completely. Make strawberry Danish dessert according to the glaze directions. Add one can of strawberries, thawed. Let cool 5 – 10 minutes. Pour over the cake until all cake is covered. Refrigerate until ready to serve.




GERMAN PANCAKES

½ c. milk
½ c. flour
3 lg. eggs, beaten
Dash of salt
4 T. butter or margarine

Preheat oven to 425 degrees. Add eggs and mix everything together with a fork or a wire whip. Melt butter in pie tins in the oven. Pour batter in pie tins. Place in oven and cook for 15 minutes.



 
CHOCOLATE ZUCCHINI CAKE

¾ c. shortening
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. shredded zucchini
½ c. cocoa
2½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ c. milk
2 ½ c. all-purpose flour

Grease and flour a Bundt cake pan. Bake for one hour at 350 degrees. Allow to sit in pan for 15 minutes before removing. Glaze when cooled.




CHEESECAKE

Crust:
1 ½ c. graham cracker crumbs
1/3 c. butter or margarine, melted
¼ c. sugar

Mix and press into a glass 9-inch pie pan. Put in refrigerator or freezer while you mix filling.

Filling:
1 8 oz. cream cheese, softened
½ c. sugar
1 Tbsp. lemon juice
½ tsp. vanilla
2 eggs

Pour into crust and bake at 325 degrees for 30 minutes. Shake to see if done. If not, bake a little longer. Spoon on topping and bake 10 more minutes. Chill several hours.

Topping:
1 c. sour cream
2 Tbsp. sugar
½ tsp. vanilla




CARROT CAKE

1 tsp. vanilla
1 c. oil
3 eggs
1½ c. sugar
2 c. flour
1 tsp. cinnamon
½ tsp. salt
2 tsp. soda
2 c. grated carrots
1 c. crushed pineapple
1 c. chopped nuts
1 c. shredded coconut

FROSTING
4 oz. cream cheese
¼ c. margarine
2 c. powdered sugar
1 tsp. vanilla
½ tsp. salt

Mix all together in a large bowl. Bake in a greased floured or sprayed pan. 9 x 13 inch pan. Bake at 300 degrees for 1 hour in a 9 x 13 inch pan or for 30 minutes in a 11 x 16 inch pan (or until done).





JELL-O CAKE

1 bx. yellow or white cake mix
1 (3 oz.) bx. red jell-o
1 (8 oz.) carton Cool Whip topping
9 x 13 baking dish
Optional flavor combination: lemon cake mix - orange or lemon jell-o

Bake cake according to package directions. While cake is cooling in its pan, poke holes all over with large fork. Mix jell-o according to package directions. Drizzle jell-o liquid over cake. Make sure jell-o penetrates all holes. Chill several hours or overnight. Frost chilled cake with whipped topping. Serve.

Beverages

LUSCIOUS SLUSH PUNCH

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.




LIME-PINEAPPLE DELIGHT

8 cups crushed ice
3 (0.13 ounce) packages unsweetened lemon-lime flavored drink mix
3 cups white sugar
1 (46 fluid ounce) can pineapple juice, chilled
1/2 gallon lime sherbet
3 liters lemon-lime flavored carbonated beverage

Fill punch bowl 1/2 full with ice. Add drink mix, sugar and pineapple juice. Sir to dissolve. Place lime sherbet in punch bowl. Pour in the carbonated beverage. Gently stir and then serve in chilled glasses.




BEST LEMONADE EVER

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.




FRUIT PUNCH
Ann Manley

1 6 oz. can frozen orange juice
1 6 oz. can frozen lemonade
1 12 oz. can apricot nectar
2½ c. pineapple juice

Add water to frozen juices as directed on cans. Combine with apricot nectar and pineapple juice. Chill. Makes about 3 quarts.



HOT ORANGE DRINK
Ann Manley

5 quarts of water
3 c. sugar
3 tsp. cinnamon
2 Tbsp. whole cloves
1 lg. can frozen orange juice
1 can lemonade
6 oz. can apple juice

Bring first 4 ingredients to a simmer for 10 minutes. Add juices and stir.



TOFFEE BIT MILK SHAKES

1 pint Lowfat vanilla ice cream
1/4 cup Lowfat milk
1/2 cup Chocolate-coated toffee bits

In blender, combine half of the ice cream and all of the milk. Cover; blend until combined. Add remaining ice cream. Cover; blend until it reaches desired consistency, adding milk 1 to 2 tbsp at a time, if necessary. Add toffee bits; process briefly with on/off pulses to mix.



APPLE CIDER FLOATS

4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider

Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.

Appetizers & Snacks

SPINACH DIP IN BREAD BOWL

1 c. Miracle Whip salad dressing
1 c. sour cream
1 pkg. (1.1 oz.) Ranch salad dressing mix
1 pkg. (10 oz.) chopped spinach, thawed, well drained
1 can (8 oz.) water chestnuts, drained, chopped
1/2 c. chopped red bell pepper
1 (8 inch) round sourdough or white bread loaf

Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts, and red peppers; mix well. Refrigerate. Cut top of loaf crust. Dip out inside of loaf. Before serving fill loaf with dip. Cut leftover bread in cubes or strips.




CREAMY AVOCADO-RANCH DIP

1 (16 ounce) container sour cream
1 (8 ounce) package Neufchatel cheese
1 (1 ounce) package ranch dressing mix
3/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
2 avocados, peeled and pitted

In a food processor, mix the sour cream, Neufchatel cheese, ranch dressing mix, hot sauce, garlic salt, and celery salt. In a bowl, mash the avocados, and mix in the sour cream mixture until well blended. Cover, and chill until serving.




CREAM CHEESE SQUARES

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.




HAM BROCCOLI BRAID

2 cups cooked ham, chopped
1 cup chopped fresh broccoli
1 small onion, chopped
1 tablespoon dried parsley
2 tablespoons Dijon mustard
1 1/2 cups shredded Swiss cheese
2 (8 ounce) cans refrigerated crescent roll dough

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese. Stir well. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip. Fold the side strips over filling, alternating strips from each side. Pinch or twist to seal. Bake in preheated oven for 20 to 25 minutes, until deep golden brown.




SOUR CREAM, CUCUMBER & DILL DIP

1 (16 ounce) container sour cream
1 cucumber, peeled, grated and squeezed as dry as possible
1 cup fresh dill, chopped
1/4 cup lemon juice, or to taste
1 teaspoon salt, or to taste

Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.




MOLDED CRAB DIP

1 can crab
1 can cream of mushroom soup
1 8-ounce cream cheese
1 small onion, chopped
¾ c. celery, finely chopped
1 envelope gelatin
¾ c. mayonnaise

Warm the cream of mushroom soup. Add cream cheese and stir well. Mix t Tbsp. water with gelatin, add to soup and stir. Remove from heat. Add onion, celery and crab. Stir. Add mayonnaise. Stir again. Pour into a mold and chill overnight.

To make this more attractive, add a couple drops of red food coloring. This dip goes well with vegetable sticks or on crackers.




AUNT JUDY MORGAN’S VEGETABLE DIP

1 quart real mayonnaise
1 16-ounce cream cheese
1 Tbsp. Bon Appétit
1 Tbsp. chopped olives
1 heaping Tbsp. dill weed

Chill and serve.




BLACK BEAN SALSA

2 cans corn nibblets
1 can black beams
2 – 3 Roma tomatoes, chopped
2 – 3 green onions, chopped
½ bunch cilantro, chopped
Dressing: oil
Italian seasoning
 




AUNT JUDY MORGAN’S SALSA

½ - 2/3 bushel tomatoes
7 yellow peppers (1 with seeds)
3 chili peppers (1 with seeds)
3 jalapeno peppers (1 with seeds)
6 large onions
6 green peppers
¼ c. salt
17 garlic cloves

Mix in food processor and simmer for 6 hours. Cold pack 20 minutes. Add: 2/3 c. apple cider vinegar and ¼ c. lemon juice




SWEET PUMPKIN DIP
Melinda Manley

15 oz. can pumpkin
2 pkg. cream cheese
2 c. powdered sugar
1 tsp. ground cinnamon
1 tsp. ground ginger

Mix ingredients together and serve with sliced fruit, bite-sized cinnamon graham crackers, toasted mini bagels, toast slices, muffins or English muffins.




PINEAPPLE CHEESE BALL
Ann Manley

2-8 oz. cream cheese
1-8½ oz. crushed pineapple
¼ c. green peppers, chopped
2 Tbsp. chopped onion
1 Tbsp. Lawry’s seasoning salt
2 c. chopped pecans

Drain pineapple and squeeze out remaining juice with hands. Mix cream cheese, pineapple, green peppers onions and seasoning salt very well. Cool and roll into a ball. Roll ball in crushed pecans.
 



NANCY PIERCE’S SALSA

½ bushel tomatoes
4 medium onions
4 – 6 jalapeno peppers (mild)
6 – 8 jalapeno peppers (medium)
8 – 12 jalapeno peppers (hot)
24 long green Anaheim peppers
2 – 5 large bell peppers
2/3 c. apple cider vinegar
¼ c. lemon juice
3 Tbsp. salt
3 Tbsp. sugar

Peel tomatoes and cut into fourths. Drain as much of the juice as you can to minimize cooking time. Process tomatoes in food processor and pour into a large bowl. Remove seeds and stems from peppers. Process until fine, wearing rubber gloves to protect your skin. Add peppers to tomatoes. Process onions and add to tomato and pepper mixture. Add all remaining ingredients and cook 2 – 4 hours, uncovered. Cold pack within 10 minutes.



APPLE DIP

1 pkg. Cream cheese (8-oz), softened
3/4 c. Brown sugar
1 tsp. Vanilla
1/2 c. Chopped pecans
Granny Smith Apples

Mix together all ingredients, except apples. Wash and slice Granny Smith apples and arrange on serving tray with a bowl of the dip on the side or on the tray.



LAYERED YOGURT RECIPE

1 QT. vanilla yogurt
12 Squares graham crackers, crushed
1 c Sliced strawberries (thawed if frozen)
1 c Blueberries (thawed if frozen)
1/4 c Chopped nuts
four 6-oz. Glasses milk

Spoon 4 oz. of yogurt into each of 4 large parfait glasses. Top w/ half of the graham crackers and berries. Repeat with a second layer of yogurt, graham crackers, and berries. Sprinkle with nuts. Serve each person one parfait with one glass of milk.