Appetizers

CHEDDAR CHEESEBALL

8 OZ CREAM CHEESE, SOFTENED

8 OZ CHEDDAR CHEESE, SHREDDED

½ STICK BUTTER, SOFTENED

1 TSP WORCESTERSHIRE SAUCE

½ TSP ONION POWDER

CHOPPED NUTS (OPTIONAL)

CHOPPED GREEN ONION

DRIED PARSLEY FLAKES

CRAM TOGETHER ALL INGREDIENTS. SHAPE INTO A BALL OR LOG & ROLL IN GREEN ONIONS, CHOPPED NUTS, OR DRIED PARSLEY FLAKES, IF DESIRED, OR LEAVE PLAIN.

DEVILED EGGS

6 HARD BOILED EGGS

½ CUP MAYONNAISE

¼ CUP SWEET PICKLE RELISH

1 TBSP MUSTARD

CUT EGGS INTO HALF. MASH YOLKS UP FINE; ADD MAYONNAISE, RELISH & MUSTARD, MIXING WELL. REFILL EGGS WITH YOLK MIXTURE. COOL & SERVE.

VEGGIE SQUARES

1 PKG PILLSBURY CRESCENT ROLLS

2 (8 OZ) PKG CREAM CHEESE

1 PKG RANCH DRESSING MIX

2 TBSP MAYONNAISE

1 to 2 CUP CHOPPED VEGETABLES (BROCCOLI, CAULIFLOWER, GREEN ONIONS, GREEN PEPPERS, CARROTS, ETC)

SHREDDED CHEESE

PAT ROLLS ONTO GREASED COOKIE SHEET TO COVER. BAKE ACCORDING TO DIRECTIONS UNTIL GOLDEN BROWN. COOL COMPLETELY. MIX CREAM CHEESE (SOFTENED) WITH MAYONNAISE & RANCH DRESSING MIX UNTIL SMOOTH. SPREAD OVER CRUST. COVER TOP WITH VEGETABLES & SHREDDED CHEESE.

CHEESEBALL

2 (8 OZ) CREAM CHEESE, SOFTENED

7 GREEN ONIONS, CHOPPED

1 TSP MAYONNAISE

½ TSP LEMON JUICE

7 DASHES OF GARLIC

1 SMALL PKG DRIED BEEF, RINSE TO REMOVE SALT, DRY & CHOP FINELY

USE WHOLE ONION OR JUST BLADES. COMBINE ALL INGREDIENTS. SHAPE INTO BALL; CHILL & SERVE WITH FAVORITE CRACKERS.

CHEESE BALL (HAM OR BEEF)

2 (8 OZ) CREAM CHEESE

1 TSP ACCENT

¼ TSP GARLIC POWDER

8 TO 10 GREEN ONIONS

2 PGS CHIPPED BEEF OR HAM (BUDDING)

CREAM CHEESE; ADD ACCENT, GARLIC POWDER & ONION, MIX WELL. ADD CUT UP CHIPPED MEAT; MIX WELL. SHAPE IN A BALL OR LOG. CHILL WELL. SERVE WITH DIFFERENT TYPES OF CRACKERS.

CHEESE PASTRY

2/3 CUP KROGER PURE GOLDEN SHORTENING

1 CUPS SIFTED ALL-PURPOSE FLOUR

1TEASPOON SALT

1 CUP (1/4 LB.) SHREDDED SHARP CHEDDAR CHEESE

5 TO 6 TABLESPOONS COLD WATER

SIFT FLOUR WITH SALT, STIR IN CHEESE. CUT IN SHORTENING WITH PASTRY BLENDER OR 2 KNIVES UNTIL PARTICLES ARE SIZE OF SMALL PEAS. SPRINKLE COLD WATER BY TABLESPOONFULS INTO MIXTURE, LIGHTLY MIXING WITH FORK AFTER EACH ADDITION. MIX ONLY UNTIL DOUGH IS JUST MOIST ENOUGH TO HOLD TOGETHER. DIVIDE INTO 2 PORTIONS, ROLL OUT DOUGH 1/8 INCH THICK ON LIGHTLY FLOURED BOARD. FIT INTO 8 OR 9 INCH 2 CRUST PIE OR TWO 8 OR 9 INCH PASTRY SHELLS. NOTE: THIS PASTRY IS PARTICULARLY GOOD USED AS THE CRUST FOR APPLE PIE. IF A BAKED PASTRY SHELL IS DESIRED, BAKE IN A PREHEATED VERY HOT OVEN (450) DEGREES 8 TO 10 MINUTES OR UNTIL GOLDEN BROWN. PASTRY SCRAPS MAY BE CUT INTO DESIRED SHAPES, PLACED ON UNGREASED COOKIE SHEET BAKED AT 450 FOR 5 MINUTES. SPRINKLE WITH SEASONED SALT IF DESIRED. GOOD WARM OR COOL AS SNACK TIDBITS.

CREAM EASTER EGGS

¼ LB BUTTER, SOFTENED TO ROOM TEMPERATURE

1 LB CONFECTIONERS SUGAR

1 TSP VANILLA

2 CUP FLAKED COCONUT

¼ CUP MARASCHINO CHERRIES, CHOPPED VERY FINE

2 CUP NUTS, CHOPPED VERY FINE

CREAM TOGETHER WELL THE BUTTER, SUGAR & VANILLA. ADD REMAINING INGREDIENTS AND BLEND THOROUGHLY. CHILL 4 DAYS. SHAPE INTO 1 LARGE OR SEVERAL SMALL EGGS, USING WAX PAPER TO SHAPE THEM. DIP EGGS IN CHOCOLATE ICING.

NOTE: PLAIN CREAM EGGS MAY BE MADE WITH THE FIRST 3 INGREDIENTS ALONE.

FOR VARIETY, ANY ONE OF THE 3 REMAINING INGREDIENTS MAY BE ADDED OR ALL OF THEM.

PEANUT BUTTER EASTER EGGS

1 BOX CONFECTIONERS SUGAR

1 TSP VANILLA

¾ STICK BUTTER

2 TBSP WATER

½ CUP PEANUT BUTTER

COMBINE ALL INGREDIENTS AND BLEND THOROUGHLY. SHAPE INTO 1 LARGE OR SEVERAL SMALL EGGS. DIP EGGS IN CHOCOLATE ICING.

CRUNCHY NUTTY CHOCOLATE BARS

SALTINE CRACKERS

1 STICK BUTTER

1 CUP COARSELY CHOPPED PECANS

12 OZ MILK CHOCOLATE MORSELS

1 CUP BROWN SUGAR

MELT BUTTER ON TOP OF STOVE; ADD SUGAR. STIR WELL. PLACE SINGLE LAYER OF CRACKERS IN 9X13X2 INCH PAN; SPRINKLE CHOPPED NUTS OVER CRACKERS. POUR SUGAR & BUTTER MIXTURE OVER CRACKERS & NUTS; BAKE AT 400 TILL SUGAR BUBBLES. REMOVE FROM OVEN. MELT CHOCOLATE AND POUR OVER HOT CRACKERS AND SUGAR. REFRIGERATE; CUT INTO SQUARES AND SERVE COLD.

HARD CANDY

3 ¼ CUP SUGAR

1 CUP WATER

1 ½ CUP WHITE CORN SYRUPOIL

1/8 TSP DESIRED FOOD COLORING

2 TSP DESIRED FLAVORING

POWDERED SUGAR

COMBINE IN HEAVY SAUCEPAN, STIRRING WITH A WOODEN SPOON; BOIL UNTIL TEMPERATURE REACHES 310 DEGREES. ADD FLAVORING AND COLORING. POUR INTO A BUTTERED 7 INCH SQUARE PAN AND WHILE STILL WARM, MARK INTO SMALL SQUARES. WHEN COOL AND HARD, BREAK INTO PIECES AND DUST WITH POWDERED SUGAR TO KEEP PIECES FROM STICKING TOGETHER.

ANOTER WAY TO CUT; POUR ONTO BUTTERED COOKIE SHEETS AND WORK WITH A KNIFE UNTIL COOL ENOUGH TO HOLD. CUT INTO DESIRED SIZES WITH LARGE SCISSORS. ROLL IN POWDERED SUGAR. SERVES 1.

FLAVOR-COLOR COMBINATIONS; ORANGE-ORANGE, CLOVE-DARK YELLOW, PEPPERMINT-PINK, CINNAMON-RED, SPEARMINT-GREEN, SASSAFRAS-BLUE, WINTERGREEN-COLORLESS, BUTTER-YELLOW, LINE-GREEN, CHERRY-RED, ANISE-BLACK, RASPBERRY-RED.

HEATH BARS CANDY

SALTINE CRACKERS

1 CUP BROWN SUGAR

2 STICKS BUTTER

1 BAG CHOCOLATE CHIPS

MELT IN SAUCEPAN ON TOP OF STOVE BROWN SUGAR & BUTTER. PLACE CRACKERS IN 13X9 INCH PAN. POUR BROWN SUGAR AND BUTTER MIXTURE OVER CRACKERS. BAKE IN PREHEATED OVEN AT 400 TIL SUGAR AND BUTTER BUBBLES. TAKE OUT AND POUR MELTED CHOCOLATE ON TOP CRACKERS AND BROWN SUGAR MIXTURE. REFRIGERATE TO HARDEN; SERVE COOL.

MOUND BARS

FIRST LAYER:

2 CUP CRUSHED GRAHAM CRACKERS

½ CUP MELTED BUTTER

¼ CUP SUGAR

SECOND LAYER:

1 CAN SWEETENED CONDENSED MILK

1 (7 OZ) PKG FLAKED COCONUT

1 TSP VANILLA

FROSTING:

1 ½ CUP CHOCOLATE CHIPS (OR) ½ PKG 1 CUP CHOCOLATE & ½ PKG BUTTERSCOTCH CHIPS

1 TBSP PEANUT BUTTER

MIX FIRST LAYER INGREDIENTS AND PAT INTO 9X13 INCH PAN. BAKE 10 MINUTES AT 300. MIX SECOND LAYER INGREDIENTS & PLACE ON TOP OF FIRST LAYER. BAKE AT 325 FOR 10 TO 15 MINUTES. FROST WITH FIRST 2 INGREDIENTS MELTED TOGETHER OR THIRD AND FOURTH FROSTING INGREDIENTS MELTED TOGETHER.

MOUNDS CANDY BARS

1 CAN EAGLE BRAND MILK

1 (14 OZ) PKG COCONUT

1 ½ LB CONFECTIONERS SUGAR

1 ½ STICKS MELTED BUTTER

1 TSP VANILLA

CHOCOLATE COATING:

12 OZ PKG CHOCOLATE CHIPS

¼ CAKE PARAFFIN WAX

CANDY: MIX ALL 5 INGREDIENTS TOGETHER & SPREAD IN BUTTERED PAN. CHILL OVERNIGHT. CUT INTO 1 INCH SQUARES & DIP IN CHOCOLATE COATING. CHOCOLATE COATING: MELT PARAFIN & CHOCOLATE CHIPS SLOWLY IN DOUBLE BOILER.

SEA FOAM CANDY

2 CUP SUGAR

1 TSP VANILLA

½ CUP KARO SYRUP (WHITE)

PINCH OF SALT

2 EGG WHITES

1 CUP NUTS (IF YOU WANT THEM)

½ CUP WATER

MIX SUGAR, SYRUP, WATER, AND SALT. COOK SLOWLY TO HARD BALL STAGE WHEN TRIED IN COLD WATER. POUR MIXTURE OVER BEATEN EGG WHITES AND BEAT UNTIL MIXTURE STARTS TO THICKEN. ADD NUTS AND VANILLA. BEAT UNTIL MIXTURE HOLDS SHAPE WHEN DROPPED FROM SPOON ON WAX PAPER.

YANKEE DOODLE CANDY

1 LB POWDERED SUGAR

¼ CUP MILK

½ STICK MARGARINE

2 LIDS VANILLA

2 TSP PEANUT BUTTER (HEAPING)

COMBINE ALL INGREDIENTS. FORM INTO BALLS AND ROLL IN ADDITIONAL POWDERED SUGAR. SERVES 40.

NUTS & BOLTS PARTY MIX

MIX TOGETHER:

2 BOXES CORN OR RICE CHEX

1 BOX THIN PRETZEL STICKS

2 LB SALTED MIXED NUTS

MIX & HEAT:

1 LB OLEO

3 TSP CELERY SALT

2 TSP GARLIC SALT

3 TBSP TABASCO SAUCE

3 TBSP WORCESTERSHIRE SAUCE

POUR THE MIX AND HEAT INGREDIENTS OVER DRY MIXTURE. PLACE IN LARGE PAN. BAKE AT 250 FOR 3 HOURS. STIR FREQUENTLY. LET COOL AND SEAL UP.

CREAM EASTER EGGS

¼ LB BUTTER SOFTENED TO ROOM TEMPERATURE

1 LB CONFECTIONERS SUGAR

1 TSP VANILLA

2 CUP FLAKED COCONUT

¼ CUP MARASCHINO CHERRIES, CHOPPED VERY FINE

2 CUP NUTS, CHOPPED VERY FINE

CREAM TOGETHER WELL THE BUTTER, CONFECTIONERS SUGAR, AND VANILLA. ADD REMAINING INGREDIENTS & BLEND THOROUGHLY. CHILL 4 DAYS. SHAPE INTO 1 LARGE OR SEVERAL SMALL EGGS, USING WAX PAPER TO SHAPE THEM. DIP EGGS IN CHOCOLATE ICING. NOTE: PLAIN CREAM EGGS MAY BE MADE WITH THE FIRST 3 INGREDIENTS ALONE. FOR VARIETY, ANY ONE OF THE 3 REMAINING INGREDIENTS MAY BE ADDED OR ALL OF THEM.

PEANUTBUTTER EASTER EGGS

1 BOX CONFECTIONERS SUGAR

1 TSP VANILLA

¾ STICK BUTTER

2 TBSP WATER

½ CUP PEANUT BUTTER

COMBINE ALL INGREDIENTS AND BLEND THOROUGHLY. SHAPE INTO 1 LARGE OR SEVERAL SMALL EGGS. DEP EGGS IN CHOCOLATE ICING.

TACOS

1 ½ TO 2 LB HAMBURGER

LETTUCE, CHOPPED

1 TO 4 GRATED POTATOES

1 SOUR CREAM

ONIONS, CHOPPED

TACO SAUCE

TOMATOES, CHOPPED

CHEESE, GRATED

TACO SHELLS OR CORN CHIPS

BROWN HAMBURGER WITH POTATOES. DRAIN WELL. SPRINKLE OVER CORN CHIPS OR PUT 2 TABLESPOONS IN TACO SHELLS. PUT YOUR CHOICE OF TOPPINGS. SERVE & ENJOY

TACO DIP

1 CAN REFRIED PINTO BEANS

1 PKG TACO SEASONING

1 LB FRIED HAMBURGER, DRAINED

8 OZ VELVEETA CHEESE

FRY HAMBURGER; DRAIN WELL. ADD ½ CUP WATER. ADD CHEESE & REFRIED BEANS; SIMMER, ADDING TACO SEASONINGS. SERVE WITH CORN CHIPS.

PEANUT BLOSSOMS

½ CUP SHORTENING

½ CUP BROWN SUGAR

½ CUP SUGAR

2 TBSP MILK

1 EGG

1 TSP BAKING SODA

1 TSP VANILLA

1 ¾ CUP FLOUR

½ TSP SALT

48 CHOCOLATE KISSES

½ CUP PEANUT BUTTER

CREAM TOGETHER SHORTENING & PEANUT BUTTER. ADD SUGARS AND CREAM WELL. ADD EGG, MILK, & VANILLA. BLEND IN DRY INGREDIENTS AND MIX WELL. SHAPE DOUGH INTO BALLS ABOUT THE SIZE OF A QUARTER OR A LITTLE LARGER; ROLL IN GRANULATED SUGAR & PLACE ON A COOKIE SHEET THAT IS GREASED. BAKE AT 375 FOR 8 MINUTES. REMOVE FROM THE OVEN & PLACE A KISS IN THE MIDDLE OF EACH COOKIE. PUT BACK IN OVEN FOR 2 MORE MINUTES. SERVES 48.

Brownies

BEST BROWNIES

½ CUP BUTTER

1 CUP SUGAR

1 TSP VANILLA EXTRACT

2 EGGS

½ CUP ALL-PURPOSE FLOUR

¼ TSP SALT

1/3 CUP UNSWEETENED COCOA

¼ TSP BAKING POWDER

½ CUP CHOPPED NUTS

HEAT OVEN TO 350. GREASE SQUARE PAN. IN LARGE MIXING BOWL, BLEND MELTED BUTTER, SUGAR, AND VANILLA; ADD EGGS USING SPOON. BEAT WELL. COMBINE FLOUR, COCOA, BAKING POWDER & SALT. GRADUALLY BLEND INTO EGG MIXTURE. STIR IN NUTS, IF DESIRED AND BAKE.

DOUBLE-DECKER BROWNIES

2 CUP FLOUR

2 TSP VANILLA

½ TSP SALT

3 EGGS

1 CUP BUTTER

1 CUP CHOPPED NUTS

2 CUP BROWN SUGAR

1 ½ TSP BAKING POWDER

2 ENV. NESTLE’S CHOC-BAKE

IN SMALL BOWL, COMBINE FLOUR, BAKING POWDER, AND SALT; SET ASIDE. IN LARGE BOWL, COMBINE BUTTER, BROWN SUGAR, & VANILLA EXTRACT; BEAT UNTIL CREAMY. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ONE. GRADUALLY BLEND IN FLOUR MIXTURE. STIR IN NUTS. DIVIDE BATTER IN HALF. BLEND CHOCOLATE INTO FIRST HALF. SPREAD CHOCOLATE BATTER INTO WELL GREASED & FLOURED 9X13X2 INCH PAN. SPREAD PLAIN BATTER EVENLY OVER CHOCOLATE LAYER. BAKE AT 350 FOR 30 TO 35 MINUTES. COOL COMPLETELY. SPREAD WITH CHOCOLATE FROSTING. CUT INTO 2 INCH SQUARES.

CHOCOLATE FROSTING:

¼ CUP BUTTER, MELTED

1 ½ TSP VANILLA

2 ½ TBSP MILK

1 ENV. NESTLE’S CHOCO-BAKE

2 CUP SIFTED CONFECTIONERS SUGAR

IN SMALL BOWL COMBINE BUTTER, CHOCOLATE & VANILLA; MIX WELL. ALTERNATELY BLEND IN CONFECTIONERS SUGAR WITH MILK. BEAT UNTIL SMOOTH. SERVES 24.

ONE-BOWL BROWNIES

4 SQ. BAKER’S UNSWEETENED CHOCOLATE

¾ CUP (1 ½ STICKS) BUTTER

2 CUP SUGAR

3 EGGS

1 TSP VANILLA

1 CUP ALL-PURPOSE FLOUR

1 CUP COARSELY CHOPPED NUTS (OPTIONAL)

MICROWAVE CHOCOLATE & MARGARINE IN LARGE BOWL AT HIGH 2 MINUTES OR UNTIL BUTTER IS MELTED. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR SUGAR INTO MELTED CHOCOLATE UNTIL WELL BLENDED. STIR IN EGGS & VANILLA UNTIL COMPLETELY MIXED. MIX IN FLOUR UNTIL WELL BLENDED. STIR IN NUTS. SPREAD IN GREASED 13X9 INCH PAN. BAKE AT 350 FOR 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT ALMOST CLEAN (DO NOT OVERBAKE). COOL IN PAN; CUT INTO SQUARES. MAKES 24 BROWNIES.

Breads and Donuts

CINNAMON NUT BISUITS

2 ½ CUP SELF-RISING FLOUR

¼ CUP SUGAR

2 TBSP CINNAMON

MILK

1 STICK BUTTER

CHOPPED NUTS TOPPING

1 CUP BROWN SUGAR

MIX FLOUR, SUGAR, AND CINNAMON IN A BOWL. ADD MILK TO FORM A SOFT DOUGH. PLACE ON FLOURED BOARD AND SPREAD OUT EVENLY. CUT BISCUITS AND PLACE IN A BUTTERED 13X9 INCH PAN. SOFTEN BUTTER, THEN ADD BROWN SUGAR. SPRINKLE NUTS ON BISCUITS. POUR BUTTER-BROWN SUGAR MIXTURE OVER BISCUITS. BAKE AT 400 APPROXIMATELY 15 MINUTES.

CINNAMON-NUT MONKEY BREAD

¾ CUP SUGAR

½ TSP CINNAMON

4 CANS REFRIGERATED BISCUITS-CHOPPED NUTS TOPPING

½ TBSP CINNAMON

1/3 CUP BROWN SUGAR

¾ CUP GRANULATED SUGAR

MIX ¾ CUP SUGAR & ½ TSP CINNAMON TOGETHER AND PLACE IN A PLASTIC BAG OR LARGE BOWL WITH LID. OPEN 4 CANS BISCUITS AND CUT EACH BISCUIT INTO QUARTERS. PLACE IN BAG OR BOWL WITH MIXTURE AND SHAKE WELL. GREASE BUNDT OR TUBE PAN. SPRINKLE NUTS IN BOTTOM OF PAN. DROP IN BISCUITS, THEN REPEAT LAYER OF NUTS, BISCUITS, ETC. COMBINE TOPPING INGREDIENTS IN PAN. BRING TO A BOIL, THEN POUR OVER BISCUITS. BAKE 40 TO 45 MINUTES AT 350. COOL 5 MINUTES, THEN TURN ONTO LARGE PLATE.

SAUSAGE BISCUIT BITS

12 OZ HOT SAUSAGE

1 PKG DRY YEAST

2 2/3 CUP BISQUICK

¼ CUP WARM WATER

2 TBSP SUGAR

1 CUP BUTTERMILK

½ CUP SHORTENING

MELTED BUTTER

COOK SAUSAGE IN A SKILLET UNTIL BROWN. CRUMBLE, DRAIN WELL & SET ASIDE. MIX BISQUICK, SUGAR & SHORTENING & BLEND WELL. DISSOLVE YEAST IN WARM WATER. LET STAND 5 MINUTES. ADD YEAST MIXTURE TO BUTTERMILK; STIR WELL. ADD TO DRY INGREDIENTS, STIRRING UNTIL ALL IS MOISTENED. KNEAD IN SAUSAGE. TURN DOUGH OUT ON FLOURED SURFACE, KNEAD 3 OR 4 TIMES. ROLL DOUGH TO ½ INCH THICK, CUT WITH 1 ¾ INCH CUTTER. PLACE ON UNGREASED COOKIE SHEET. BRUSH WITH MELTED BUTTER. BAKE FOR 10 MINUTES AT 425 OR UNTIL BROWN.

COUNTRY STYLE CORN BREAD

FOR MUFFINS, CORN STICKS OR CORN PONE

MAKES 1-8 INCH SKILLET, 1 – 8 INCH SQUARE PAN, 12 MUFFINS OR 16 CORN STICKS.

2 CUPS MARTHA WHITE SELF-RISING CORN MEAL MIX

¼ CUP MELTED SHORTENING OR COOKING OIL

1 ¼ CUPS MILK

HEAT OVEN TO 450 DEGREES. GREASE SKILLET, PAN OR MOLDS AND PLACE IN OVEN TO HEAT. MEASURE MEAL INTO MIXING BOWL. ADD SHORTENING AND MILK. STIR TO BLEND THOROUGHLY. POUR THE BATTER INTO HOT, GREASED PAN. (FOR MUFFINS & STICKS, FILL PANS ABOUT 2/3 FULL.) BAKE 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.

BUTTERMILK CORN BREAD

FOLLOW RECIPE FOR COUNTRY STYLE EXCEPT, SUBSTITUTE 1 ½ CUPS BUTTERMILK FOR MILK AND ADD ¼ TEASPOON SODA.

EGG BREAD

FOLLOW RECIPE FOR COUNTRY STYLE OR BUTTERMILK CORN BREAD, ADD 1 BEATEN EGG TO MILK & SHORTENING.

NOTE: TRADIONAL SOUTHERN CORNBREAD IS BROWN & CRUSTY. TO MAKE IT THIS WAY USE BLACK IRON PANS WHICH HAVE BEEN GREASED & HEATED UNTIL VERY HOT. BATTER SHOULD SIZZLE WHEN POURED INTO THE PAN.

OLD-FASHIONED BREAD STUFFING

YIELD: 8 CUPS ( ENOUGH FOR 12 POUND TURKEY)

1 ½ CUPS FINELY CHOPPED ONION

1 ½ CUPS FINELY CHOPPED CELERY

1 STICK (1/2 CUP) BUTTER OR MARGARINE

1 TEASPOON SALT

½ TEASPOON POULTRY SEASONING

½ TEASPOON SAGE

PEPPER

8 CUPS DRY UNSEASONED BREAD CUBES

¼ CUP WATER OR BROTH

COOK ONION & CELERY IN BUTTER UNTIL TENDER. MIX SEASONINGS TOGETHER & SPRINKLE OVER BREAD CUBES. ADD ONION MIXTURE & WATER. STUFF TURKEY & ROAST IMMEDIATELY.

SPICY CAKE DOUGHNUTS

KROGER PURE GOLDEN SHORTENING FOR FRYING

5 CUPS UNSIFTED ALL-PURPOSE FLOUR

1 CUP GRANULATED SUGAR

½ CUP BROWN SUGAR

1 2/3 TABLESPOONS DOUBLE ACTING BAKING POWDER

1 TEASPOON CINNAMON

½ TEASPOON NUTMEG

¼ TEASPOON ALLSPICE

¼ TEASPOON SALT

1 ¾ CUPS MILK

1 EGGS BEATEN

1 TABLESPOONS KROGER PURE GOLDEN SHORTENING MELTED

COMBINE DRY INGREDIENTS. COMBINE MILK & EGGS WITH MELTED SHORTENING; STIR INTO DRY INGREDIENTS FORMING SOFT DOUGH. CHILL. ROLL OUT ½ INCH THICK ON WELL FLOURED SURFACE; CUT WITH DOUGHNUT CUTTER. HEAT SHORTENING, 1 TO 2 INCHES DEEP, TO 375. FRY DOUGHNUTS AND HOLES A FEW AT A TIME. TURN AS SOON AS THEY RISE TO THE SURFACE. TURN OFTEN UNTIL GOLDEN & DONE. ABOUT 10 MINUTES TOTAL. DRAIN ON ABSORBENT PAPER. DIP IN CONFECTIONERS OR GRANULATED SUGAR. MAKES ABOUT 2 ½ DOZEN 3 INCH DOUGHNUTS AND 2 ½ DOZEN HOLES.

FRIENDSHIP BREAD

1 CUP VEGETABLE OIL

1 ½ CUP SUGAR

1 TSP VANILLA EXTRACT

3 LARGE EGGS

½ TSP SALT

2 TSP CINNAMON

2 ½ CUPS FLOUR

1 ¼ CUPS MILK

½ TSP BAKING SODA

1 (3.4 OZ) BOX INSTANT VANILLA PUDDING

1 ½ TSP BAKING POWDER

1/3 CUP CHOPPED BLACK WALNUTS

PREHEAT OVEN TO 325. COMBINE OIL, SUGAR, VANILLA, EGGS, SALT & CINNAMON IN A LARGE BOWL. ADD FLOUR, MILK, SODA, PUDDING, BAKING POWDER & NUTS. MIX WELL. GREASE TWO LARGE LOAF PANS & SPRINGLE WITH A MIXTURE OF SUGAR & CINNAMON. POUR IN BREAD MIXTURE AND SPRINKLE ANY LEFT OVER SUGAR ON TOP. BAKE FOR 1 HOUR.

BISCUITS

1 CUP SELF-RISING FLOUR

BUTTERMILK

1/3 CUP CRISCO SHORTENING OR CAN USE CRISCO OIL

MEASURE FLOUR; ADD SHORTENING OR OIL. ADD THE BUTTERMILK, A LITTLE AT A TIME. WHIP UP DOUGH. ROLL 3 INCHES THICK; CUT WITH BISCUIT CUTTER. PLACE ON A BAKING SHEET AND BAKE IN A PREHEATED OVEN AT 500 FOR 10 MINUTES.

MEXICAN CORN BREAD

2 CUP SELF-RISING CORNMEAL

1 TSP SALT

2 CUP BUTTERMILK

2 EGGS

½ CUP SALAD OIL

1 CAN CREAM CORN

1 TSP BAKING POWDER

1 LARGE ONION, CHOPPED

1 ½ LB GRATED LONGHORN CHEESE

HOT BANANA PEPPERS TO TASTE

½ TO 1 LB PEPPERONI

MIX CORNMEAL, MILK, OIL, EGGS, CORN, BAKING POWDER, SALT, ONIONS, PEPPERS, AND CHEESE TOGETHER; MIX WELL. POUR ABOUT HALF OF MIXTURE IN A 9X13X2 INCH GREASED PAN. PLACE PEPPERONI OVERLAPPING. COVER COMPLETELY; POUR REMAINING BATTER OVER PEPPERONI.

BAKE FOR 1 HOUR OR UNTIL DONE AT 350. SERVE HOT OR WARM.

PIZZA BUBBLE BREAD

1 PKG (10) REFRIGERATED BISCUITS

½ CUP SPAGETTI OR PIZZA SAUCE

1 CUP SHREDDED MOZZARELLA CHEESE (4OZ)

BAKE IN A 400 DEGREE OVEN ABOUT 15 MINUTES OR TILL GOLDEN. MUST BE IN AN 8 INCH PIZZA PAN.

HOT ROLLS

½ CUP SUGAR

1 ½ CUP COLD WATER

2 TSP SALT

½ CUP WARM WATER

½ CUP SHORTENING (TO MELT YEAST)

(PUT ON STOVE TO MELT)

2 ENV. YEAST

1 CUP BOILING WATER ( TO MELT SHORTENING)

ADD FLOUR, 3 TO 6 CUPS. MIX WELL. LET RISE

1 TO 1 ½ HOURS. WORK DOWN OR KNEAD & FORM INTO ROLLS OR LOAVES AND LET RISE TILL DOULBE IN SIZE. BAKE AT 450 TILL BROWN.

PARKER HOUSE ROLLS

2 PKG COMPRESSED OR DRY YEAST

¼ CUP LUKEWARM WATER

½ CUP CRISCO

2 TSP SALT

¼ CUP SUGAR

1 CUP MILK, SCALDED

2 EGGS, BEATEN

4 ½ CUP SIFTED ALL-PURPOSE FLOUR

CRUMBLE OR SPRINKLE YEAST IN LUKEWARM WATER IN SMALL BOWL AND LET STAND UNTIL THOROUGHLY DISSOLVED (5 TO 15 MINUTES).

COMBINE CRISCO, SALT AND SUGAR IN LARGE BOWL AND ADD SCALDED MILK. STIR UNTIL CRISCO IS MELTED, THEN COOL UNTIL LUKEWARM. ADD EGGS,

& DISSOLVED YEAST AND MIX WELL. ADD FLOUR GRADUALLY, BEATING THOROUGHLY AFTER EACH ADDITION. TURN ONTO LIGHLY FLOURED BOARD AND KNEAD TO A SMOOTH DOUGH, SPRINKLING ON ONLY ENOUGH FLOUR SO THAT IT WILL NOT STICK TO FINGERS. PLACE IN A CRISCO COATED BOWL AND BRUSH WITH MELTED CRISCO. COVER; LET STAND IN WARM PLACE UNTIL LIGHT AND DOUBLED IN BULK

(ABOUT 1 ½ HOURS) WORK DOWN ON A LIGHTLY FLOURED BOARD. ROLL OUT DOUGH AND CUT WITH A 2 ½ INCH BISCUIT CUTTER. MARK EACH ROLL WITH THE DULL EDGE OF A KNIFE (JUST A LITTLE OFF CENTER). BRUSH SMALLER SECTIONS WITH MELTED CRISCO, THEN FOLD LARGE SECTION OVER SMALLER ONE. ARRANGE ROLLS JUST TOUCHING EACH OTHER ON CRISCO COATED BAKING SHEET. BRUSH WITH MELTED CRISCO. COVER; LET RISE IN WARM PLACE UNTIL DOUBLE IN BALK (ABOUT ½ HOUR). BAKE IN HOT OVERN 425 FOR 12 TO 15 MINUTES.

HUSH PUPPIES

2 ¼ CUPS MARTHA WHITE SELF-RISING CORN MEAL MIX

3 TABLESPOONS MARTHA WHITE SELF-RISING FLOUR

1 TABLESPOON FINELY CHOPPED ONION (MORE IF DESIRED)

1 CUP MILK OR WATER

1 EGG

COMBINE CORN MEAL, FLOUR AND ONION; ADD EGG; GRADUALLY BEAT IN MILK OR WATER. DROP FROM A SPOON INTO HOT FAT WHERE FISH WAS FRIED. FRY UNTIL GOLDEN BROWN.

HUSH PUPPIES

1 CUP SELF-RISING CORN MEAL

¼ CUP SELF-RISING FLOUR

1 CUP BUTTERMILK

1 MEDIUM ONION, CHOPPED

2 EGGS

MIX DRY INGREDIENTS TOGETHER. ADD MILK & ONIONS AND THE EGGS, MIXING WELL. DROP BY SPOONFULS INTO HOT DEEP-FRYER.

PUMPKIN BREAD

2/3 CUP SHORTNING

2 2/3 CUP SUGAR

4 EGGS

1 POUND CAN (2 CUPS) PUMPKIN

2/3 CUP WATER

2 1/3 CUPS SIFTED FLOUR

1 TEASPOONS BAKING SODA

1 ½ TEASPOONS SALT

½ TEASPOON BAKING POWDER

1 TEASPOON CINNAMON

½ TEASPOON CLOVES

½ TEASPOON NUTMEG

2/3 CUPS CHOPPED NUTS

2/3 CUPS RAISINS (OPTIONAL)

CREAM SHORTENING & SUGAR WELL. ADD EGGS, PUMPKIN, & WATER. BLEND IN SIFTED DRY INGREDIENTS. ADD NUTS & RAISINS. BAKE IN TWO GREASED 9 ¼ X 5 ¼ X 2 ¾ LOAF PANS IN A GAS OVEN AT 325 DEGREES FOR 50 TO 60 MINUTES.

REUBENS SANDWICH

1 PKG. COCKTAIL RYE OR PUMPERNICKEL BREAD

½ LB BAVARIAN SWISS CHEESE, SLICED THIN

½ LB BEEFSTEAK, SLICED THIN

BUTTER

1 PKG SAUERKRAUT, DRAINED WELL

1 JAR SWEET HOT MUSTARD

1 JAR CHUNKY NEW ENGLAND KETCHUP (EXTRA SPICY)

COMBINE KETCHUP & MUSTARD; STIR AND CHILL 1 HOUR. HEAT SKILLET TILL HOT. BUTTER ONE SIDE OF BREAD, PUT IN SKILLET. PLACE 2 SLICES CHEESE, BEEFSTEAK, AND KRAUT ON BREAD. BUTTER ONE SIDE OF ANOTHER PIECE OF BREAD. ON OTHER SIDE, SPREAD MUSTARD MIXTURE. PLACE ON TOP OF KRAUT. GRILL UNTIL BREAD IS GOLDEN BROWN. LAYER EACH SANDWICH LIKE THIS.

ZESTY BARBECUE SANDWICHES

½ CUP KETCHUP

1 CLOVE GARLIC

¼ CUP VINEGAR

2 TSP BROWN SUGAR

1 TBSP WORCESTERSHIRE SAUCE

¼ TSP DRY MUSTARD

3 CUP 1 INCH STRIPS THINLY SLICED COOKED BEEF

6 HAMBURGER BUNS

HEAT ALL INGREDIENTS, EXCEPT BEEF & BUNS, TO BOILING OVER MEDIUM HEAT, STIRRING CONSTANTLY; REDUCE HEAT. SIMMER, UNCOVERED, STIRRING OCCASIONALLY, 15 MINUTES. STIR IN BEEF. COVER & SIMMER UNTIL BEEF IS HOT, ABOUT 15 MINUTES. FILL BUNS WITH BEEF MIXTURE. SERVES 6.

ZUCCHINI BREAD

2 CUP SUGAR

1 TSP BAKING SODA

3 EGGS

1 TSP BAKING POWDER

1 CUP OIL

1 TSP SALT

3 CUP FLOUR

1 CUP MILK

1 TSP CINNAMON

1 TSP VANILLA

2 CUP ZUCCHINI

2/3 CUP CHOPPED NUTS

(PEELED & GRATED)

RAISINS (OPTIONAL)

BLEND BY HAND THE SUGAR, EGGS, AND OIL. STIR IN ZUCCHINI. ADD THE REMAINING INGREDIENTS, EXCEPT THE NUTS. BLEND THOROUGHLY, THEN ADD NUTS OR RAISINS, IF DESIRED. POUR INTO GREASED & FLOURED LOAF PANS, FILLING THEM HALF FULL. (I USE 3 FRUIT CANS FOR NICE ROUND LOAVES). BAKE AT 325 FOR 60 TO 65 MINUTES. TEST WITH A TOOTHPICK. MAKES 2 REGULAR LOAVES OR 4 LITTLE ONES. FREEZES NICELY.

Cream Cheeses

PEACHES’N CREAM CHEESECAKE

¾ CUP FLOUR

1 TSP BAKING POWDER

½ TSP SALT

1 EGG

½ CUP MILK

½ CUP POWDERED SUGAR

½ TSP CINNAMON

3 TBSP PEACH JUICE

1 TBSP SUGAR

1 (8OZ) PKG CREAM CHEESE

1 (15 TO 20 OZ) CAN SLICED PEACHES

1 (3 ½ OZ) PKG INSTANT VANILLA PUDDING

COMBINE FLOUR, BAKING POWDER, SALT, EGG, PUDDING, MILK AND BEAT WITH ELECTRIC MIXER FOR 2 MINUTES. PLACE IN A GREASED 8 INCH ROUND OR SQUARE PAN. DRAIN PEACHES & RESERVE JUICE. PLACE PEACHES ON TOP OF BATTER. BEAT TOGETHER THE CREAM CHEESE, POWDERED SUGAR, & PEACH JUICE. SPREAD OVER PEACHES, NOT REACHING TO SIDES & ENDS OF PAN. COMBINE 1 TBSP SUGAR & CINNAMON & SPRINKLE OVER TOP. BAKE FOR 35 TO 40 MINUTES AT 350. COOL AND REFRIGERATE.

CRUMB CRUST FOR CHOCOLATE CHEESE CAKE:

1 ½ CUP GRAHAM CRACKER CRUMBS

3 TBSP SUGAR

½ CUP MARGARINE

REMOVE SIDES OF PANS. REFRIGERATE CAKE, UNCOVERED, OVERNIGHT OR AT LEAST 8 HOURS. COVER CAKE LOOSELY WITH PLASTIC WRAP. REFRIGERATE UNTIL SERVING TIME. JUST BEFORE SERVING, SIEVE POWDERED SUGAR LIGHTLY OVER CAKE. SERVE WITH STRAWBERRIES IF DESIRED.

CHICKEN WITH DRESSING

2 CHICKENS

1 CUP CELERY, CHOPPED

1 LARGE ONION

1 STICK BUTTER

2 (16OZ) PKG SEASONED DRESSING

BOIL CHICKENS TILL TENDER. RESERVE BROTH TO ADD TO DRESSING LATER. COOL CHICKENS AND DEBONE. IN SKILLET, MELT BUTTER. ADD ONION AND CELERY MIXTURE. STIR IN DEBONED CHICKEN AND PUT IN A WELL GREASED BAKING DISH OR PAN AND BAKE TILL LIGHTLY BROWNED ON TOP. BAKE AT 375 FOR 20 MINUTES.

MOM’S CHICKEN & DUMPLINGS

2 MED CHICKENS

1 CAN WATER

2 CANS CREAM OF CHICKEN SOUP

2 MED BAGS DUMPLING NOODLES

BOIL CHICKENS TILL TENDER. RESERVE BROTH TO COOK NOODLES IN. LET CHICKEN COOL; DEBONE AND SET ASIDE. COOK NOODLES TILL TENDER. IN SAME PAN, ADD CHICKEN AND CAN OF SOUP. SIMMER TILL WELL BLENDED. STIR OFTEN; WILL STICK VERY EASILY.

CHICKEN ROLLS

3 LB CHICKEN THIGHS AND LEGS

1 CAN CREAM OF CHICKEN SOUP

1 CAN CRESCENT ROLLS

1 CAN CHICKEN BROTH (FROM THE CHICKEN YOU COOKED)

COOK CHICKEN COVERED OVER WITH WATER ON TOP OF STOVE UNTIL DONE, THEN AFTER CHICKEN IS DONE, PICK OFF BONE. TAKE AND ROLL OUT YOUR CRESCENT ROLL AND PLACE MEAT ON WIDE END OF ROLL & THEN ROLL IT UP. PLACE EACH ONE AFTER YOU HAVE FILLED EACH ROLL IN BAKING DISH. BAKE AT 375 UNIL ROLLS ARE BROWN. TAKE CREAM OF CHICKEN SOUP & 1 CAN OF BROTH & MIX TOGETHER. POUR ON TOP OF CHICKEN ROLLS; PLACE BACK IN OVEN FOR 15 MINUTES.

CHICKEN SUPREME

1 CHICKEN, BOILED

1 LARGE BOX STOVE TOP STUFFING (CHICKEN)

1 CAN CREAM OF CHICKEN SOUP

1 CAN CREAM OF CELERY SOUP

1 CAN CREAM OF ONION SOUP

1 CAN CRAM OF GOLDEN MUSHROOM SOUP

BOIL CHICKEN UNTIL DONE. REMOVE MEAT FROM BONES. PLACE CHICKEN PIECES IN A DEEP SHEET PAN, 11X14 INCHES. PREPARE STUFFING TO BOX INSTRUCTIONS. MIX SOUPS TOGETHER. POUR SOUPS OVER CHICKEN. COVER WITH STUFFING. PLACE IN 350 OVEN & COOK UNTIL SOUP BUBBLES, 30 TO 35 MINUTES.

CHICKEN CASSEROLE

2 CHICKEN BREASTS

1 STICK BUTTER

1 ONION

1 PKG FARM STUFFING

1 CUP CHICKEN BROTH

1 CAN CREAMED CHICKEN SOUP

1 CAN CREAMED CELERY SOUP

1 CUP EVAPORATED MILK

BOIL CHICKEN 20 MINUTES. PUT BITE-SIZE OF CHICKEN IN BOTTOM OF PAN. SIMMER BUTTER & ONION TOGETHER. MIX TOGETHER SOUPS & MILK IN A BOWL AND POUR OVER CHICKEN. BLEND TOGETHER STUFFING AND BROTH; SPREAD OVER TOP OF CHICKEN AND SOUP. BAKE FOR 45 MINUTES AT 350.

CHICKEN WITH DRESSING

2 CHICKENS

1 CUP CELERY, CHOPPED

1 LARGE ONION

1 STICK BUTTER

2 (16OZ) PKG SEASONED DRESSING

MOM’S CHICKEN & DUMPLINGS

2 MED CHICKENS

1 CAN WATER

2 CANS CREAM OF CHICKEN SOUP

2 MED BAGS DUMPLING NOODLES

CHICKEN ROLLS

3 LB CHICKEN THIGHS AND LEGS

1 CAN CREAM OF CHICKEN SOUP

1 CAN CRESCENT ROLLS

1 CAN CHICKEN BROTH (FROM THE CHICKEN YOU COOKED)

CHICKEN SUPREME

1 CHICKEN, BOILED

1 LARGE BOX STOVE TOP STUFFING (CHICKEN)

1 CAN CREAM OF CHICKEN SOUP

1 CAN CREAM OF CELERY SOUP

1 CAN CREAM OF ONION SOUP

1 CAN CRAM OF GOLDEN MUSHROOM SOUP

CHIMICHANGAS

2 TO 3 LB CHICKEN BREASTS, COOKED & SHREDDED

1 (16 OZ) JAR THICK & CHUNKY SALSA

1 CAN GREEN CHILIES

1 ONION

FLOUR TORTILLAS

LETTUCE, SHREDDED

TOMATOES, CHOPPED

GREEN ONIONS, CHOPPED

MEXICAN CHEESE, MELTED

SOUR CREAM

IN LARGE SKILLET, SAUTE ONIONS. ADD GREEN CHILIES, SHREDDED CHICKEN, AND SALSA; MIX TOGETHER. SPOON MIXUTRE IN TORTILLA; FOLD ENDS IN AND ROLL TORTILLA. FRY IN HOT OIL 30 SECONDS ON EACH SIDE. DRAIN ON PAPER TOWELS. PLACE TORTILLA ON BED ON LETTUCE. POUR CHEESE OVER TORTILLA. SPRINKLE TOMATOES & GREEN ONIONS ON TOP. TOP WITH SOUR CREAM.

SERVE WITH REFRIED BEANS AND MEXICAN RICE.

FRIED CHICKEN NUGGETS

1 PKG HOLLY FARMS NUGGETS

2/3 CUP FLOUR

½ TSP SALT

1 DASH OF PEPPER

1/8 TSP PAPRIKA

1/3 CUP MILK

2 TBSP MARGARINE

1 TBSP VEGETABLE OIL

COMBINE FLOUR, SALT, PEPPER AND PAPRIKA. ROLL CHICKEN IN FLOUR, 2 TO 3 PIECES AT A TIME. DIP EACH IN MILK; ROLL IN FLOUR AGAIN. FRY IN HOT BUTTER & OIL UNTIL BROWN AND COOKED. DRAIN ON PAPER TOWELS. SERVE WITH SAUCES.

SWEET SOUR SAUCE: IN SMALL SAUCEPAN, HEAT ¼ CUP GRAPE JAM, 2 TBSP CHILI SAUCE, AND 1 TSP WATER UNTIL JAM IS MELTED. ADD 1 TSP HORSERADISH. SERVE HOT.

SOY DIPPING SAUCE: IN SMALL SAUCEPAN, HEAT 1/3 CUP PINEAPPLE JUICE, 4 TSP BROWN SUGAR, 1 TSP SOY SAUCE, DASH OF PEPPER, AND 1/3 CUP MILD VINEGAR. SERVE HOT.

HERBED CHICKEN SAUTE

1 LB BONELESS CHICKEN BREAST

2 TBSP LEMON JUICE

½ TSP BASIL LEAVES

1 TBSP OLIVE OIL

¼ TSP BLACK PEPPER

1 TBSP WATER

1 ½ TSP ONION POWDER

COMBINE LEMON JUICE, OLIVE OIL AND WATER. ADD ONION POWDER, BASIL LEAVES AND BLACK PEPPER. BRUSH OVER CHICKEN. SAUTE IN NONSTICK SKILLET UNTIL LIGHTLY BROWNIED & THOROUGHLY COOKED. SERVES 4.

LEMON-MARMALADE CHICKEN

1 ¼ LB BONELESS CHICKEN PARTS, SKIN REMOVED

2 TBSP REDUCED CALORIE SWEET & SPICY FRENCH DRESSING

3 TBSP REDUCED CALORIE ORANGE MARMALADE

1 TBSP LEMON JUICE

1/8 TSP GARLIC POWDER

PREHEAT OVEN TO 350. PLACE CHICKEN IN A SHALLOW BAKING PAN THAT HAS BEEN SPRAYED WITH A NONSTICK COOKING SPRAY. IN A SMALL BOWL, COMINE REMAING INGREDIENTS, MIXING WELL. SPREAD EVENLY OVER CHICKEN. BAKE, UNCOVERED, 45 MINUTES. SERVES 4.

SPICY OVEN FRIED CHICKEN

½ CUP WHITE CORN MEAL

½ CUP ALL-PURPOSE FLOUR

1 ½ TSP SALT

1 ½ TSP CHILI POWDER

½ TSP OREGANO LEAVES, CRUSHED

¼ TSP PEPPER

2 TO 3 ½ LB BROILER-FRYER, CUT-UP

½ CUP MILK

1/3 CUP BUTTER, MELTED

COMBINE CORN MEAL, FLOUR, SALT, CHILI POWDER, OREGANO, AND PEPPER. DIP CHICKEN PIECES IN MILK; COAT WITH CORN MEAL MIXTURE. PLACE CHICKEN, SKIN SIDE UP, IN LARGE SHALLOW BAKING PAN. DRIZZLE BUTTER OVER CHICKEN. BAKE IN PREHEATED MODERATE OVEN AT 375 FOR 50 TO 55 MINUTES OR UNTIL DONE.

CHICKEN ENCHILIDAS

1 ½ CHICKENS (BOILED & DEBONED)

36 CORN SHELLS

2 BRICKS OF CHEESE (SHREDDED, ANY KIND)

2 PEPPERS (CHOPPED)

5 TOMATOES (CHOPPED)

4 T. CUMIN, MIXED INTO CHOPPED VEGETABLES

3 CANS HOT ENCHILADA SAUCE

2 CANS CHILI WITH NO BEANS

½ ONION (CHOPPED)

IN A 9X13 INCH PAN (LARGER IS BETTER), COVER BOTTOM WITH ENCHILADA SAUCE. FRY CORN SHELLS A FEW SECONDS ON EACH SIDE. DIP INTO ENCHILADA SAUCE, STUFF WITH CHICKEN, CHEESE, AND VEGETABLES. ROLL AND STACK IN PAN. CONTINUE TO STUFF, ROLL, AND STACK ENCHILADAS. SAVE SOME CHEESE TO SPRINKLE OVER TOP. AFTER ALL ARE STACKED, SPREAD CHILI OVER ENCHILADAS, THEN SPRINKLE CHEESE OVER THE TOP. BAKE AT 350 FOR ABOUT 45 MINUTES OR UNTIL BUBBLY. CAN USE LESS CUMIN AND MILD ENCHILADA SAUCE FOR LESS SPICY ENCHILADAS.

Cakes

APPLE CAKE

2 ½ CUPS SIFTED FLOUR

1 ½ TEASPOON SODA

1 ½ TEASPOON CINNAMON

2 TEASPOON NUTMEG

¾ TEASPOON SALT

½ CUP SHORTENING/BUTTER

1 ½ CUPS SUGAR

2 EGGS

8 TABLESPOONS BUTTERMILK

3 CUPS DICED APPLES

MIX ALL DRY INGREDIENTS TOGETHER. MELT BUTTER IN BREAD PAN & POUR ALL OF IT INTO

DRY INGREDIENTS WITH APPLES & BUTTERMILK MIX. BAKE IN BREADPAN @350 FOR 45 MINUTES.

IF YOU DON’T HAVE BUTTERMILK USE 8 TABLESPOONS OF CAN MILK OR MILK & 1 TABLESPOON OF VINEGAR.

BANANA NUT CAKE

2/3 CUP SHORTENING

2 ½ CUPS SIFTED CAKE FLOUR

1 2/3CUPS SUGAR

1 ¼ TEASPOONS BAKING POWDER

1 TEASPOON SALT

1 ¼ CUPS RIPENED BANANAS ABOUT 3

2/3 CUPS BUTTERMILK

½ CUP EGGS 2 LARGE

2/3 CUPS CHOPPED NUTS

STIR SHORTENING JUST TO SOFTEN. SIFT IN DRY INGREDIENTS. ADD BANANAS, 1 HALF THE BUTTERMILK. MIX UNTIL ALL FLOUR IS DAMPENED. THEN BEAT 2 MINUTES HARD – ADD REMAINING BUTTERMILK & EGGS. BEAT 2 MINUTES LONGER. FOLD IN NUTS. BAKE IN TWO SQUARE OR 9 BY 1 ½ INCH ROUND PAN IN MODERATE OVEN AT 350 DEGREES FOR 30 TO 35 MINUTES. SPREAD WITH WHIP CREAM & GARNISH WITH SLICED BANANAS & CHERRIES.

BANANA CREAM CAKE

½ CUP SHORTENING

1 CUPS SIFTED FLOUR

1 1/3CUP GRANULATED SUGAR

1 ½ TSPS BAKING POWDER

1 TSP SODA

2 EGGS

1 TSP SALT

½ CUP NUTS

½ TSP NUTMEG

1 CUP SOUR CREAM

1 CUP MASHED RIPE BANANA

½ CUP BROWN SUGAR

¼ CUP MILK

1 TSP VANILLA

¼ BROKEN WALNUTS

STIR SHORTENING JUST TO SOFTEN. SIFT IN DRY INGREDIENTS. ADD BANANA, MILK, VANILLA. MIX TILL ALL FLOUR IS DAMPENED. THEN BEAT VIGOUROUSLY 2 MINUTES. ADD EGGS & BEAT 2 MINUTES LONGER. STIR IN FINELY CHOPPED NUTS. BAKE I A GREASED & FLOURED PAN.

(12 ½ X 7 ½ X 2 IN BAKING DISH) 325 DEGREES 30 TO 35 MINUTES OR TILL DONE.

POUND CAKE

½ LB BUTTER

1 CUP SUGAR

3 CUP FLOUR

¼ T SODA

8 OZ SOUR CREAM

6 EGGS

VANILLA & LEMON FLAVORING

CRÈME BUTTER. ADD SUGAR AND CRÈME AGAIN. ADD EGGS 1 AT A TIME. BEAT WELL AFTER EACH EGG IS ADDED. ADD FLOUR AND SODA AND BEAT WELL AGAIN. LAST ADD SOUR CREAM AND FLAVORINGS. BAKE AT 325.

APPLE CAKE

2 ½ CUPS SIFTED FLOUR

1 ½ TSP SODA

1 ½ TSP CINNAMIN

2 TSP NUTMEG

¾ TSP SALT

½ CUP SHORTENING

1 ½ CUP SUGAR

2 EGGS

8 TABLESPOONS BUTTERMILK

2 CUPS DICED APPLES

MIX INGREDIENTS TOGETHER. BAKE IN BREAD PAN @ 350 F FOR 45 MINUTES. MAKE ICING TO SUIT YOURSELF.

CHOCOLATE PUDDING CAKE

1 PACKAGE (2-LAYER SIZE) CHOC. OR DEVIL’S FOOD CAKE MIX*

1 PACKAGE (4 SERVING SIZE) JELL-O

BRAND CHOC. OR CHOC. FUDGE FLAVOR INSTANT PUDING & PIE FILLING

4 EGGS

1 CUP WATER

¼ CUP OIL

*OR USE PUDDING-INCLUDED CAKE MIX & REDUCE WATER TO ¾ CUP.

COMBINE ALL INGREDIENTS IN LARGE MIXER BOWL. BLEND THEN BEAT AT MED. SPEED OF ELECTRIC MIXER FOR 4 MIN. POUR INTO A GREASED & FLOURED 13X9 INCH PAN. BAKE AT 350 FOR 40 TO 45 MIN OR UNTIL CAKE SPRINGS BACK WHEN LIGHTLY PRESSED & CAKE BEGINS TO PULL AWAY FROM SIDES OF PAN. DO NOT UNDERBAKE. COOL IN PANS 15 MIN. REMOVE FROM PAN & FINISH COOLING ON RACK. SPRINKLE WITH CONFECTIONERS SUGAR, IF DESIRED.

NOTE: OR BAKE IN A 10 INCH FLUTED TUBE PAN FOR 50 TO 55 MIN. IN HIGH ALTITUDE AREAS, USE LARGE EGGS, ADD ¼ CUP ALL-PURPOSE FLOUR & INCREASE WATER TO 1 ½ CUPS. (WITH PUDDING INCLUDED CAKE MIX, ADD ½ CUP ALL-PUPOSE FLOUR & USE 1 ¼ CUPS WATER)

FRUIT COCKTAIL CAKE

1 NO. 303 CAN FRUIT COCKTAIL

2 CUPS SUGAR

2 CUPS FLOUR

1 TEASPOONS BAKING SODA

PINCH SALT

1 EGG

MIX DRY INGREDIENTS, ADD FRUIT COCKTAIL, THEN EGG; BEAT WELL. POUR INTO GREASED 9X13 PAN. BAKE FOR 35 MIN AT 350 DEGREES. COOL IN PANS.

TOPPING

1 STICK MARGARINE

1 CUP SUGAR

½ CUP EVAPORATED MILK, UNDILUTED

1 TEASPOON VANILLA

½ CUP GRATED COCONUT

½ CUP CHOPPED NUTS

COOK MARGARINE, SUGAR & MILK 10 MINUTES UNTIL THICK. REMOVE FROM HEAT, ADD COCONUT & NUTS & VANILLA. SPREAD ON TOP OF COOLED CAKE.

COCONUT CARROT CAKE

1 CUPS ALL-PUPOSE FLOUR

2 ½ TSP. BAKING SODA

1 TSP. CINNAMON

1 TSP. SALT

1 CUP OIL

1 CUPS SUGAR

1 EGGS

1 CAN (8 OZ) CRUSHED PINEAPPLE, UNDRAINED

1 CUPS GRATED CARROTS

1 1/3 CUPS BAKERS ANGEL FLAKE COCONUT

½ CUP CHOPPED NUTS

MIX FLOUR, BAKING SODA, CINNAMON, SALT. BEAT OIL, SUGAR & EGGS THOROUGHLY. ADD FLOUR MIXTURE. BEAT UNTIL SMOOTH. ADD PINEAPPLES, CARROTS, COCONUT, NUTS. POUR INTO GREASED 9 OR 10 INCH TUBE PANE. BAKE AT 350 ABOUT 1 HR 15 MINUTES. COOL 10 MIN. REMOVE FROM PAN. COOL ON RACK

THE BEST CHEESE CAKE

3 WELL-BEATEN EGGS

2 TSP VANILLA

2 (8OZ) CREAMCHEESE (SOFT)

1 CUP SUGAR

¼ TSP SALT

2 CUP SOUR CREAM

½ TSP ALMOND EXTRACT (OPTIONAL)

GRAHAM CRUST RECIPE

COMBINE EGGS, CHEESE, SUGAR, SALT & ALMOND

EXTRACT. BEAT UNTIL SMOOTH. BLEND IN SOUR CREAM & POUR INTO GRAHAM CRUST. BAKE AT 375 FOR 35 MINUTES OR UNTIL SET. CHILL FOR ABOUT 4 TO 5 HOURS. SERVES ABOUT 10. FOR CRUST: MIX 1 ¾ CUP GRAHAM CRACKER CRUMBS, ½ TSP CINNAMON & ½ CUP MELTED BUTTER.

CARROT CAKE

2 CUP SUGAR

1/3 CUP CRISCO OIL

4 EGGS

1 CUP BLACK WALNUTS

2 CUP SELF-RISING FLOUR

2 CUP GRATED CARROTS

1 TSP CINNAMON

1 TSP VANILLA

1 TSP WALNUT FLAVORING

ICING:

½ CUP BUTTERMILK

½ TSP SODA

1 TBSP WHITE SYRUP

1 CUP SUGAR

MIX SUGAR, OIL, AND EGGS. ADD THE RAMINING INGREDIENTS. BAKE 1 HOUR AT 350 IN TUBE PAN. REMOVE FROM PAN IMMEDIATELY; HAVE ICING READY TO POUR OVER CAKE WHILE IT IS HOT.

FOR ICING: STIR SODA IN BUTTERMILK. ADD SYRUP & SUGAR. BRING TO BOIL. COOK SLOWLY FOR 4 MINUTES; POUR IMMEDIATLEY OVER HOT CAKE.

CHOCOLATE ÉCLAIR CAKE

1 BOX GRAHAM CRACKERS

3 CUP MILK

2 PKG INSTANT VANILLA PUDDING

1 (9OZ) PKG COOL WHIP

FROSTING:

Frosting

2 OZ REDI-MELT CHOCOLATE, MELTED

2 TSP LIGHT KARO SYRUP

1 TSP VANILLA

3 TBSP MARGARINE

3 TBSP MILK

1 ½ CUP POWDERED SUGAR

LINE BOTTOM OF PAN 9X13 INCH WITH GRAHAM CRACKERS. MIX TOGETHER INSTANT PUDDING & MILK. FOLD IN COOL WHIP. SPREAD ½ OF MIXTURE ON GRAHAM CRACKERS, THEN MAKE ANOTHER LAYER OF GRAHAM CRACKERS. TOP WITH REST OF THE PUDDING, THEN TOP LAYER OF GRAHAM CRACKERS. BLEND TOGETHER THE INGREDIENTS FOR THE FROSTING & SPREAD OVER TOP. REFRIGERATE. CAN BE MADE A FEW DAYS IN ADVANCE.

CHOCOLATE VELVET CHEESECAKE

16 OZ MILK CHOCOLATE BITS

1 TSP VANILLA

2 TBSP UNSALTED BUTTER

POWDERED SUGAR

1 ½ LB CREAM CHEESE (ROOM TEMPERATURE)

1 CUP GRANULATED SUGAR

FRESH STRAWBERRIES

1 ½ CUP WHIPPING CREAM

3 EGGS (ROOM TEMPERATURE) SLIGHTLY BEATEN

2 TBSP UNSWEETENED COCOA POWDER

PREPARE CRUMB CRUST. MIX & PRESS INTO SPRINGFORM PAN ON BOTTOM AND ½ INCH UP SIDES. BAKE 10 MINUTES IN 350 IN CENTER OF OVEN. COMBINE CHOCOLATE & BUTTER IN TOP OF DOUBLE BOILER. PLACE OVER HOT BUT NOT BOILING WATER. COOK OVER LOW HEAT UNTIL COMPLETELY MELTED. REMOVE FROM HEAT, STIR UNTIL SMOOTH. LET COOL. CREAM CHEESE UNTIL SMOOTH; GRADUALLY ADD CHOCOLATE MIXTURE. MIX UNTIL SMOOTH. CONTINUE BEATING, ADDING CREAM & VANNILLA VERY SLOWLY. ADD SUGAR, SLOWLY ADDING EGGS ONE AT A TIME. BLEND IN COCOA UNTIL EVENLY INCORPORATED. POUR BATTER INTO COLD CRUMB CRUST; SETTLE BATTER. BAKE 30 MINUTES AT 350. DECREASE TO 325 FOR 30 MORE MINUTES.

CHRISTMAS APPLESAUCE CAKE

3 CUP APPLESAUCE

1 TSP NUTMEG

¾ CUP SHORTENING

½ TSP CLOVES

3 EGGS

1 TSP SALT

2 CUP SUGAR

1 CUP CHOPPED NUTS

3 ½ CUP FLOUR

1 LB RAISINS

2 TSP BAKING SODA

1 LB ORANGE GUM CANDY

4 TSP CINNAMON

CRAM SHORTENING, SUGAR & EGGS UNTIL LIGHT. SIFT DRY INGREDIENTS TOGETHER. ADD TO CREAMED MIXTURE ALTERNATELY WITH APPLESAUCE. ADD NUTS, RAISINS, & CUT UP GUM CANDY. BAKE AT 325 FOR 1 ½ HOURS. CAN BE BAKED IN GREASED PAPER LINED PANS OR A LARGE GREASED TUBE PAN. ALLOW A LITTLE TIME LONGER BAKING IN TUBE PAN.

DO NOTHING CAKE

1 (20 OZ) CAN CRUSHED PINEAPPLE (UNDRAINED)

2 CUP FLOUR

2 EGGS

2 CUP SUGAR

1 TSP VANILLA

1 TSP SODA

1 TSP SALT

TOPPING:

1 STICK MARGARINE

1 CUP NUTS

1 CUP SUGAR

1 CUP COCONUT

2/3 CUP EVAPORATED MILK

PREHEAT OVEN TO 350. MIX TOGETHER THE FIRST INGREDIENTS. POUR INTO A 9X13 INCH PAN. BAKE 30 TO 40 MINUTES. WHILE THE CAKE IS BAKING, COMINE IN A SAUCEPAN THE MARGARINE, MILK, & SUGAR. BRING TO A BOIL. COOK & STIR FOR 5 MINUTES, THEN ADD THE NUTS & COCONUT. SPREAD ON TOP OF CAKE AS SOON AS IT COMES OUT OF THE OVEN.

DUMP CAKE

1 CAN CHERRY PIE FILLING

1 STICK BUTTER, MELTED

1 (12 OZ) CAN CRUSHED PINEAPPLE

1 BOX YELLOW CAKE MIX (DRY)

1 CAN SHREDDED COCONUT

1 CUP PECANS, BROKEN IN PIECES

SPREAD CHERRY PIE FILLING IN BOTTOM OF RECTANGULAR SHAPED CAKE PAN. FOLLOW WITH A LAYER OF CRUSHED PINAPPLE, THEN THE DRY CAKE MIX, BUTTER, COCONUT & PECANS. BAKE AT 350 FOR 30 TO 35 MINUTES. LET COOL & SERVE.

EASY CARROT CAKE

1 ½ CUP CRISCO OIL

2 CUP SUGAR

4 EGGS

4 TSP CINNAMON

2 CUP SELF-RISING FLOUR

4 CARROTS

BEAT EGGS, THEN ADD SUGAR & OIL. BEAT UNTIL MIXTURE IS FLUFFY; ADD CINNAMON, FLOUR & CARROTS (GRATED FINELY), ALTERNATING IN SMALL AMOUNTS. BLEND WELL AFTER EACH ADDITION. POUR INTO A 13X9 INCH GREASED & FLOURED PAN. BAKE IN PREHEATED OVEN AT 350 FOR ½ HOUR OR UNTIL LIGHT BROWN. DO NOT OVERBAKE.

EGGNOG CAKE

1 (18 OZ) YELLOW CAKE MIX (WITHOUT PUDDING)

4 EGGS

1/3 CUP OIL

1 1/3 CUP EGGNOG

1 BOX VANILLA INSTANT PUDDING (4 OZ SIZE)

BLEND ALL INGREDIENTS IN ELECTRIC MIXER AT HIGH SPEED FOR 2 TO 3 MINUTES. BAKE IN A 10 TO 12 CUP BUNDT PAN FOR 35 TO 40 MINUTES AT 350. COOL FOR 25 MINUTES, THEN PUT ON SERVING PLATE. A GLAZE MAY BE MADE BY MIXING ¼ CUP EGGNOG & ENOUGH POWDERED SUGAR UNTIL MIXTURE IS OF SPREADING CONSISTENCY. SERVE WITH COOL WHIP.

FESTIVE CAKE

3 CUPS ALL-PURPOSE FLOUR

3 EGGS

2 CUPS SUGAR

1 TSP SALT

1 TSP BAKING SODA

1 TSP CINNAMON

1 CUP CHOPPED ALMONDS

1 TSP ALMOND EXTRACT

2 CUPS CHOPPED FIRM RIPE BANANAS

1 ½ CUP VEGETABLE OIL

1 (8OZ) CAN CRUSHED PINEAPPLE

MIX & SIFT FLOUR, SUGAR, BAKING SODA, SALT, & CINNAMON; STIR IN ALMONDS. BEAT EGGS SLIGHTLY, COMBINE WITH OIL, ALMOND EXTRACT, BANANAS, & PINEAPPLE (UNDRAINED). ADD TO DRY INGREDIENTS; MIX THOROUGHLY BUT DO NOT BEAT. SPOON INTO WELL OILED 10 INCH TUBE PAN. BAKE AT 325 FOR 1 HOUR AND 20 TO 25 MINUTES. REMOVE FROM OVEN; LET STAND 10 TO 20 MINUTES. INVERT ON WIRE RACK; REMOVE PAN. COOL THOROUGHLY BEFOR FROSTING WITH CREAM CHEESE FROSTING.

CREAM CHEESE FROSTING:

SOFTEN ONE PACKAGE (8 OZ) CREAM CHEESE & ½ CUP BUTTER TO ROOM TEMPERATURE. CREAM TOGETHER WITH 1 POUND CONFECTIONERS SUGAR & 1 TBSP INSTANT CHOCOLATE. PLACE COOL CAKE ON CAKE PLATE; FROST TOP & SIDES. STORE IN REFRIGERATOR.

FRUIT COCKTAIL CAKE

1 ½ CUP SUGAR

2 EGGS

1 CAN FRUIT COCKTAIL

2 CUP FLOUR (PLAIN)

2 TSP BAKING SODA

½ TSP SALT

½ CUP BROWN SUGAR

½ CUP COCONUT

MIX SUGAR, EGGS, & FRUIT COCKTAIL TOGETHER. ADD FLOUR, SALT & SODA TO PRECEDING. POUR IN LONG PAN; SPRINKLE BROWN SUGAR & COCONUT ON CAKE BAKE AT 325 FOR 40 MINUTES.

TOPPING:

¾ CUP SUGAR

2/3 CUP MILK

1 STICK BUTTER

BOIL FOR 2 MINUTES. REMOVE FROM HEAT. ADD 1 TSP VANILLA & ¾ CUP COCONUT. POUR OVER CAKE.

EASY YELLOW LAYER CAKE

1 CUPS SIFTED MARTHA WHITE ALL PURPOSE FLOUR

2 TEASPOONS BAKING POWDER

¾ TEASPOON SALT

1 ½ CUPS SUGAR

1/3 CUP SHORTENING

1/3 CUP BUTTER OR MARGARINE

1 CUP MILK

1 TEASPOON VANILLA

3 EGGS

HEAT OVEN TO 350. GREASE & FLOUR TWO 9 INCH ROUND OR 8 INCH SQUARE CAKE PANS. SIFT TOGETHER FLOUR, BAKING POWDER & SALT INTO LARGE MIXER BOWL. MEASURE ALL REMAINING INGREDIENTS INTO BOWL WITH FLOUR. BEAT A T LOW SPEED OF ELECTRIC MIXER FOR 30 SECONDS, SCRAPING BOWL CONSTANTLY. TURN MIXER TO HIGH AND BEAT 3 MINUTES, SCRAPING BOWL OCCASIONALLY. POUR INTO PREPARED PANS. BAKE ABOUT 30 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN 10 MINUTES; TURN OUT ONTO WIRE RACK & COOL COMPLETELY. FROST WITH YOUR FAVORITE FROSTING.

ANGEL FOOD TUNNEL CAKE

1 CUP FLOUR

½ TSP SALT

¾ CUP PLUS 2 TBSP SUGAR

¾ CUP SUGAR

12 EGG WHITES (1 ½ CUP)

1 ½ TSP VANILLA

1 ½ TSP CREAM OF TARTAR

½ TSP ALMOND EXTRACT

1 CUP FLOUR

½ TSP SALT

¾ CUP PLUS 2 TBSP SUGAR

¾ CUP SUGAR

12 EGG WHITES (1 ½ CUP)

1 ½ TSP VANILLA

1 ½ TSP CREAM OF TARTAR

½ TSP ALMOND EXTRACT

HEAT OVEN TO 375. STIR TOGETHER FLOUR & FIRST AMOUNT OF SUGAR; SET ASIDE. IN LARGE MIXING BOWL, BEAT EGG WHITES, CREAM OF TARTAR, AND SALT UNTIL FOAMY. ADD SECOND AMOUNT OF SUGAR, 2 TBSPS AT A TIME, BEATING ON HIGH SPEED UNTIL MERINGUE HOLDS STIFF PEAKS. GENTLY FOLD IN FLAVORINGS. SPRINKLE FLOUR-SUGAR MIXTURE, ¼ CUP AT A TIME, OVER MERINGUE. FOLDING IN GENTLY JUST UNTIL FLOUR-SUGAR MIXTURE DISAPPEARS. PUSH BATTER INTO UNGREASED TUBE PAN, 10X4 INCHES. GENTLY CUT THROUGH BATTER. BAKE 30 TO 35 MINUTES OR TILL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY WITH FINGER. INVERT TUBE PAN ON FUNNEL; LET HANG UNTIL CAKE IS COMPLETELY COOL.

FILLING:1 (16 OZ) FROZEN WHIPPED TOPPING

2 ½ CUP MILK

1 LG BOX CHOCOLATE INSTANT PUDDING MIX

SLICE OFF THE TOP BY PULLING ABOUT 18 INCHES OF THREAD THROUGH THE CAKE VERY GENTLY. GENTLY HOLLOW OUT A TRENCH IN CAKE, 1 OR 2 INCHES SQUARE. TEAR CAKE FROM TRENCH INTO SMALL PIECES. COMBINE MILK & PUDDING MIX. BEAT ON LOW FOR 2 MINUTES. FOLD CAKE AND 1 ¾ CUPS OF TOPPING INTO PUDDING. FILL TRENCH WITH MIXTURE. REPLACE TOP OF CAKE. SPREAD REMAINING TOPPING OVER SIDES & TOP OF CAKE. CHILL UNTIL SET.

BLACKBERRY CAKE

3 ½ CUP FLOUR

2 TSP CINNAMON

2 CUP SUGAR

2 TSP NUTMEG

4 EGGS, SEPARATED

1 TSP SODA

1 CUP BUTTERMILK

1 TSP BAKING POWDER

1 CUP BUTTER

1 CUP BLACKBERRIES

½ TSP SALT

BEAT SUGAR, SHORTENING & EGG YOLKS. ADD DRY INGREDIENTS. WITH MILK, FOLD IN BLACKBERRIES & EGG WHITES (BEATEN STIFF). BAKE AT 350 FOR 55 TO 60 MINUTES IN A TUBE CAKE PAN.

GRIDDLE CAKES

2 CUPS HUDSON CREAM SELF-RISING FLOUR

¼ CUP SHORTENING OR SALAD OIL

1 TABLESPOON SUGAR

1 ½ CUPS MILK (ABOUT)

1 EGG

MEASURE DRY INGREDIENTS INTO MIXING BOWL. ADD EGG & MILK MIXED TOGETHER. ADD MELTED SHORTENING OR SALAD OIL & MIX UNTIL SMOOTH. HAVE GRIDDLE WELL GREASED & HOT. DROP BATTER ON GRIDDLE BY SPOONFULS, ALLOWING FOR SPREADING. WHEN PUFFED & BUBBLES START BREAKING & UNDERSIDE IS GOLDEN BROWN, TURN CAKES & CONTINUE BAKING UNTIL SECOND SIDE IS BROWN & CAKES HAVE COOKED THROUGH.

(MORE OR LESS MILK MAY BE USED DEPENDING ON THICNESS OF CAKES PREFERRED & MORE SUGAR MAY BE ADDED IF SWEETER CAKES ARE PREFERRED.)

ITALIAN CREAM CAKE & ICING

1 STICK BUTTER

½ TSP SODA

1 ½ CUP CRISCO

1 TSP VANILLA

2 CUP SUGAR

1 CUP BUTTERMILK

5 EGGS, SEPARATED

1 CUP PECANS, HALVED

2 CUP FLOUR

1 CUP COCONUT

ICING:

8 OZ CREAM CHEESE

¾ CUP BUTTER

1 ½ BOXES POWDERED SUGAR

BEAT EGG WHITES UNTIL STIFF; SET ASIDE. CREAM WELL CRISCO & SUGAR. ADD EGG YOLKS, ONE AT A TIME, BLENDING WELL AFTER EACH ADDITION. SIFT FLOUR & SODA TOGETHER; ALTERNALTELY ADD BUTTERMILK & FLOUR MIXTURE. ADD VANILLA, COCONUT AND PECANS; BLENDD WELL. FOLD IN EGG WHITES. POUR BATTER INTO 3 WELL GREASED & FLOURED 9 INCH CAKE PANS. BAKE AT 350 FOR 45 TO 50 MINUTES. COOL COMPLETELY ON RACKS. ICING: CREAM BUTTER SUGAR & CREAM CHEESE TOGETHER TILL FLUFFY. PUT ICING IN BETWEEN LAYERS AND ON TOP SPRINKLE PECANS & COCONUT IF DESIRED.

HURRY-UP JIFFY CAKE

2 CUP SIFTED FLOUR

1 TSP VANILLA

1 ¼ CUP SUGAR

¼ TSP LEMON EXTRACT

3 ½ TSP BAKING POWDER

2 EGGS

1 CUP MILK

½ CUP CRISCO

SIFT FLOUR, SUGAR, BAKING POWDER & SALT INTO LARGE MIXING BOWL. ADD SHORTENING; BLEND AT LOW SPEED ADDING 2/3 CUP OF MILK AND THE FLAVORING. BEAT UNTIL PERFECTLY SMOOTH (ABOUT 2 MINUTES AT MEDIUM SPEED.) ADD EGGS AND REMAINING MILK; BEAT UNTIL WELL BLENDED. POUR INTO GREASED & FLOURED 8 OR 9 INCH PANS. BAKE AT 350 FOR 25 TO 30 MINUTES.

ICE CREAM CAKE ROLL

1 BOX DEVILS FOOD CAKE MIX (DUNCAN HINES)

½ GAL VANILLA ICE CREAM

MIX CAKE AS DIRECTED. POUR INTO 2 COOKIE SHEET PANS. BAKE IN OVEN AT 325 FOR APPROXIMATLEY 10 MINUTES (DO NOT OVERBAKE.) SHAKE FROM PANS ONTO WAX PAPER TO (DO NOT TURN CAKE OVER ONTO WAX PAPER.) AFTER CAKE COOLS, SLICE ICE CREAM INTO 8 SLICES. PUT 4 ON EACH SHEET OF CAKE AND ROLL CAKE. PUT INTO ALUMINUM FOIL & FREEZE OVERNIGHT. SLICE TO DESIRED THICKNESS FOR SERVING. OTHER FLAVORS MY BE USED.

LAZY DAISY OATMEAL CAKE

1 ¼ CUP BOILING WATER OVER 1 CUP OATS (LET STAND FOR 20 MINUTES)

1 TSP VANILLA

½ CUP SOFT BUTTER

2 EGGS

1 CUP GRANULATED SUGAR

1 CUP BROWN SUGAR

CREAM ALL TOGETHER.

SIFT TOGETHER:

1 ½ CUP FLOUR

¾ TSP CINNAMON

1 TSP SODA

¼ TSP NUTMEG

½ TSP SALT

BAKE 50 TO 55 MINUTES AT 350 IN GREASED 9 INCH CAKE PAN.

FROSTING-COMBINE:

¼ CUP MELTED BUTTER

½ CUP NUTS

½ CUP BROWN SUGAR

¾ CUP COCONUT

3 TBSP LIGHT CREAM

POUR OVER CAKE AND BROIL UNTIL BUBBLY.

MAYONNAISE CAKE

1 ½ CUP MAYONNAISE

1 TSP CLOVES

1 ½ CUP SUGAR

1 TSP NUTMEG

5 CUP SIFTED FLOUR

2 TSP CINNAMON

2 TSP SODA

½ TSP SALT

2 TSP BAKING POWDER

4 TBSP MOLASSES OR HONEY

MIX ALL INGREDIENTS TOGETHER ND POUR INTO A GREASED AND FLOURED 13X9 INCH PAN. BAKE AT 350 FOR 30 MINUTES OR UNTIL DONE.

MILK & EGG FREE CHOCOLATE CAKE

1 2/3 CUP ALL-PURPOSE FLOUR

1/3 CUP VEGETABLE OIL

1 CUP PACKED LIGHT BROWN SUGAR

¼ CUP COCOA

1 TSP VINEGAR

¼ TSP SALT

¾ TSP VANILLA

1 CUP WATER

1 TSP BAKING SODA

HEAT OVEN TO 350. GREASE & FLOUR A SQUARE PAN 8X8X2 INCHES. IN SMALL MIXING BOWL COMBINE FLOUR, BROWN SUGAR, COCOA, SODA AND SALT. ADD WATER, OIL, VINEGAR & VANILLA. BEAT UNTIL SMOOTH. POUR INTO PAN AND BAKE 35 TO 40 MINUTES OR UNTIL DONE. COOL AND CUT INTO SQUARES.

ORANGE SLICE CAKE

3 ½ CUP FLOUR, SIFTED

2 CUP SUGAR

½ TSP SALT

4 EGGS

1 LB ORANGE SLICE CANDY, CUT UP

1 (8OZ) PKG DATES, CHOPPED

1 (3 ½ OZ) CAN FLAKED COCONUT

2 STICKS BUTTER

1 TSP SODA

½ CUP BUTTERMILK

2 CUP NUTS, CHOPPED

SIFT TOGETHER FLOUR & SALT; SET ASIDE. COMBINE CANDY, DATES, NUTS & COCONUT WITH ½ CUP FLOUR MIXTURE; MIX WELL. SET ASIDE. CREAM BUTTER & SUGAR; BEAT UNTIL LIGHT. BEAT EGGS IN ONE AT A TIME. COMBINE SODA AND BUTTERMILK; ADD ALTERNATLEY TO EGG MIXTURE WITH FLOUR. BLEND WELL AFTER EACH ADDITION; ADD CANDY MIXTURE. PUT IN WELL GREASED 10 INCH TUBE PAN. BAKE AT 300 FOR 1 HOUR & 45 MINUTES. GLAZE WHILE HOT; LET STAND IN ICEBOX OVERNIGHT.

GLAZE:

½ CUP CONFECTIONERS SUGAR

½ CUP ORANGE JUICE

COMBINE & MIX WELL.

PINA COLADA CAKE

1 PKG BETTY CROCKER SUPERMOIST YELLOW CAKE MIX

1 (8 OZ) CAN CRUSHED PINEAPPLE IN JUICE (UNDRAINED)

½ CUP SHREDDED COCONUT

2 TSP RUM FLAVORING

1 (8 OZ) FROZEN WHIPPED TOPPING, THAWED

TOASTED COCONUT

HEAT OVEN TO 350. GREASE & FLOUR 2 ROUND PANS, 8 OR 9 X 1 ½ INCHES OR RECTANGULAR PAN, 13 X 9 X 2 INCHES. PREPARE CAKE MIX AS DIRECTED ON PACKAGE, EXCEPT SUBSTITUTE PINEAPPLE FOR THE WATER; STIR SHREDDED COCONUT & RUM FLAVORING INTO BATTER. POUR INTO PANS. BAKE AS DIRECTED. COOL LAYERS 10 MINUTES; REMOVE FROM PANS & COOL COMPLETELY. FILL & FROST LAYERS WITH WHIPPED TOPPING; SPRINKLE WITH TOASTED COCONUT. REFRIGERATE UNTIL SERVING TIME.

POPCORN CAKE

4 QT POPCORN, POPPED

1 LB MINT GUMDROP

½ LB SALTY PEANUTS

½ CUP SALAD OIL

½ CUP BUTTER OR MARGARINE

1 LB MARSHMALLOWS

GREASE TUBE WITH BUTTER. MIX POPCORN WITH CANDY & NUTS. MELT BUTTER, OIL & MARSHMALLOWS IN A SAUCEPAN. POUR OVER POPCORN MIXTURE. PRESS INTO GREASED TUBE PAN. COVER WITH FOIL TO KEEP MOIST.

TURN OUT & DECORATE AS DESIRED.

THE CAKE CAKE

1 BOX DUNCAN HINES CAKE MIX WITH BUTTER

1 EGGS

1/8 TEASPOON SALT

1 CUP CRISCO OIL

1 8 OZ CAN MANDARIN ORANGES-DRAIN

BEAT TOGETHER, POUR IN 9 INCH LAYER PANS. BAKE 20-25 MINUTES AT 350 – COOL

FROSTING

1 5 OZ CAN CRUSHED PINEAPPLE – SMALL CAN

1 BOX INSTANT VANILLA PUDDING

1/8 TEASPOON SALT

1 9 OZ COOL WHIP

MIX TOGETHER.

PUMPKIN CAKE

1 EGGS

1 CUP SUGAR

1 CUP OIL

1 CUP FLOUR

1 TSP SODA

1 TSP CINNAMON

½ TSP SALT

½ TSP NUTMEG

1 CUP PUMPKIN

BLEND EGGS AND SUGAR ADD OIL AND BLEND. ADD DRY INGREDIENTS THEN PUMPKIN, BLEND WELL. BAKE 320 IN TUBE PAN 1 HOUR OR UNTIL DONE. 1 CUP RAISINS OR 1 CUP NUTS OPTIONAL.

PRUNE & NUT CAKE

2 CUP FLOUR

1 TSP VANILLA

1 CUP WESSON OIL

1 CUP NUTS

3 EGGS

1 TSP SODA

1 ½ CUP SUGAR

1 TSP SALT

1 CUP BUTTERMILK

1 TSP CINNAMON

1 CUP PRUNES

1 TSP NUTMEG

1 CUP RAISINS

1 TSP ALLSPICE

(PRUNES, RAISINS COOKED & CUT UP)

BLEND OIL, SUGAR AND EGGS WELL. ADD DRY INGREDIENTS

ALTERNATELY WITH BUTTERMILK. STIR IN PRUNES, RAISINS,

VANILLA AND NUTS. POUR INTO GREASED TUBE PAN AND

BAKE ABOUT 45 MINUTES AT 300.

PUNCH BOWL CAKE

1 BOX YELLOW CAKE MIX

3 OR 4 BANANAS

2 (16OZ) FROZEN STRAWBERRIES

1 (16OZ) COOL WHIP

2 LG BOXES VANILLA INSTANT PUDDING

BAKE CAKE MIX AS DIRECTED; LET COOL. IN PUNCH BOWL,

ALTERNATE 1 LAYER CAKE, 1 PG THAWED STRAWBERRIES,

1 BOX PUDDING, MIXED AS DIRECTED, AND A LAYER OF

SLICED BANANAS. REPEAT ALTERNATE LAYERS AGAIN

AND TOP WITH COOL WHIP.

PEACHES’N CREAM CHEESECAKE

¾ CUP FLOUR

1 TSP BAKING POWDER

½ TSP SALT

1 EGG

½ CUP MILK

½ CUP POWDERED SUGAR

½ TSP CINNAMON

3 TBSP PEACH JUICE

1 TBSP SUGAR

1 (8OZ) PKG CREAM CHEESE

1 (15 TO 20 OZ) CAN SLICED PEACHES

1 (3 ½ OZ) PKG INSTANT VANILLA PUDDING

PUMPKIN POUND CAKE

1 ½ CUPS BUTTER OR MARGARINE, SOFTENED

2 ¾ CUPS SUGAR

6 EGGS

1 TSP VANILLA EXTRACT

¾ TSP GROUND CINN

½ TSP GROUND GINGER

½ TSP BAKING POWDER

½ TSP SALT

¼ TSP GROUND CLOVES

1 CUP COOKED OR CANNED PUMPKIN

RAINBOW CAKE

2 BAKED 8 OR 9 INCH WHITE CAKE LAYERS, COOLED

2 PACKAGES (3 OZ ) EACH JELLO BRAND GELATIN ANY FLAVOR

2 CUPS BOILING WATER

1 CONTAINER (8 OZ) COOL WHIP

PLACE CAKE LAYERS, TOP SIDES UP, IN 2 CLEAN LAYER PANS; PRICK EACH CAKE WITH UTILITY FORK AT ½ INCH INTERVALS. DISSOLVE EACH FLAVOR GELATIN SEPARATELY IN 1 CUP OF THE BOILING WATER & CAREFULLY SPOON EACH OVER ONE OF THE CAKE LAYERS. CHILL 3 TO 4 HOURS. DIP ONE CAKE PAN IN WARM WATER FOR 10 SECONDS; TURN OUT ONTO SERVING PLATE. TOP WITH 1 CUP OF THE WHIPPED TOPPING. UNMOLD SECOND CAKE LAYER; PLACE CAREFULLY ON FIRST LAYER. FROST TOP & SIDES WITH REMAINING WHIPPED TOPPING. CHILL, GARNISH AS DESIRED.

QUICK COFFEE CAKE

1 TABLESPOONS FAT

2 CUPS HUDSON CREAM SELF RISING FLOUR

1 EGG

1 TABLESPOONS SUGAR

¾ CUP MILK

FIRST PREPARE TOPPING MIXTURE BY RUBBING TOGETHER 2 TABLESPOONS FAT, 2 TEASPOONS FLOUR, 1/3 TEASPOON CINNAMON, 1/3 CUP SUGAR, CHOPPED NUTS IF AVAILABLE. NEXT, RUB 2 TABLESPOONS FAT INTO 2 CUPS OF FLOUR. BEAT TOGETHER EGG, 3 TABLESPOONS SUGAR & MILK. COMBINE WITH FLOUR BY STIRRING UNTIL SMOOTH FOR ABOUT ½ MINUTE. THEN BEAT VIGOROUSLY FOR ½ MINUTE. SPREAD IN A LIGHLY GREASED 8 X 8 DEEP CAKE PAN. FINALLY, SPRINKLE TOPPING MIXTURE ON BATTER. BAKE IN HOT OVEN 400 DEGREES FOR 22 MINUTES.

WHITE VELVET CAKE

½ CUP KROGO

1 ½ CUPS SUGAR

1 ½ TEASPOONS VANILLA

¼ TSP ALMOND EXTRACT

3 EGG WHITES, UNBEATED

2 ½ CUPS CAKE FLOUR

1 TBSP DOUBLE ACTING BAKING POWDER

1 TEASPOON SALT

1 CUP MILK

PLACE KROGO, SUGAR, VANILLA, ALMOND EXTRACT & EGG WHITES IN LARGE BOWL. BLEND BY HAND OR AT LOW SPEED ON ELECTRIC MIXER. BEAT 4 MINUTES AT HIGH SPEED (ABOUT 6 MINUTES BY HAND) SCRAPING BOWL AS NEEDED. SIFT DRY INGREDIENTS TOGETHER. ADD TO CREAMED MIXTURE, BLEND. ADD MILK; BLEND. THEN BEAT TWO MINUTES AT MEDIUM SPEED (300 STROKES BY HAND.) POUR BATTER INTO TWO 8X1 ½ INCH ROUND LAYER PANS WHICH HAVE BEEN GREASED & FLOURED ON BOTTOMS ONLY. BAKE IN MODERATE OVEN (350) 30 MINUTIES OR UNTIL DONE. COOL 10 MINUTES IN PAN, THEN TURN OUT ON RACKS. YIELD: TOW 8 INCH LAYERS. USE YOUR FAVORITE FROSTING.

CORN CAKES

SERVE THESE CORN MEAL PANCAKES HOT & BUTTERED WITH VEGETABLES, SOUPS & STEWS; WITH BUTTER & SYRUP FOR BREAKFAST OR TOPPED WITH BAR-B-Q OR CREAMED CHICKEN

1 EGG

¾ CUP MILK

1 TABLESPOON COOKING OIL

1 CUP MARTHA WHITE SELF-RISING CORN MEAL MIX

½ TEASPOON SUGAR

BEAT EGG IN MIXING BOWL. ADD REMAINING INGREDIENTS AND STIR TO BLEND THOROUGHLY. LIGHLY GREASE SKILLET OR GRIDDLE AND HEAT. POUR BATTER (ABOUT ¼ CUP FOR EACH PANCAKE) ONTO HOT SKILLET. AFTER CAKE IS BROWN ON ONE SIDE, TURN AND BROWN ON OTHER SIDE, IF BATTER BECOMES TO THICK ADD A LITTLE MORE MILK. MAKES 6 PANCAKES.

Cookies

NEVER FAIL COOKIES

3 CUP FLOUR

2 BEATEN EGGS

1 CUP SHORTENING

4 T MILK

1 TSP SODA

1 CUP SUGAR

2 TSP BAKING POWDER

PUT THE FLOUR, SHORTENING, SODA AND BAKING POWDER IN A LARGE BOWL & MIX AS FOR PIE CRUST. ADD THE EGGS, MILK AND SUGAR. ROLL THIN AND CUT INTO DESIRED SHAPES. BAKE AT 350 FOR 10 TO 12 MINUTES.

FAVORITE COOKIES

4 SQS. UNSWEETENED CHOC

2 TSP VANILLA

½ CUP BUTTER OR SALAD OIL

2 CUP FLOUR

2 CUP SUGAR

2 TSP BAKING POWDER

4 EGGS

MELT CHOCOLATE IN A PAN & COOL. ADD BUTTER OR OIL AND SUGAR. CREAM WELL. BEAT IN EGGS, 1 AT A TIME. ADD VANILLA, FLOUR, AND BAKING POWDER.

CHILL OVERNIGHT. MAKE INTO BALLS, ABOUT 1 INCH IN DIAMETER. ROLL IN POWDERED SUGAR. BAKE AT 375 FOR 10 TO 15 MINUTES.

NO-BAKE COOKIES

1 STICK MARGARINE

½ CUP PEANUTBUTTER

2 CUP SUGAR

1 TSP VANILLA

½ CUP COCOA

3 CUP OATMEAL

¼ CUP WATER OR ½ CUP MILK

1 CUP NUTS

BOIL MARGARINE, SUGAR, COCOA, AND WATER. COOK UNTIL THE TEMPERATURE REACHES SOFT BALL ON CANDY THERMOMTER. ADD PEANUT BUTTER, VANILLA, OATMEAL, AND NUTS. MIX THOROUGHLY. DROP BE TEASPOONFUL ONTO WAXED PAPER LAYED ON YOUR COUNTER TOP AND LET COOL BEFORE STORING.

PEANUT BLOSSOMS

1 CUP SHORTENING OR MARGARINE

1 CUP PEANUTBUTTER 1 CUP SUGAR

1 CUP BROWN SUGAR 2 EGGS

4 T MILK

1 TSP VANILLA

3 ½ CUP FLOUR

2 TSP BAKING SODA

1 TSP SALT

CREAM SHORTENING, PEANUT BUTTER AND SUGARS. ADD EGGS, MILK AND VANILLA; MIX WELL. ADD DRY INGREDIENTS & MIX THOROUGHLY, THEN SHAPE INTO BALLS. ROLL BALLS IN SUGAR. PLACE ON GREASED COOKIE SHEET AND BAKE AT 375 FOR 8 MINUTES. PLACE CHOCCOLATE STARS OR KISSES ON COOKIE AND RETURN TO OVEN FOR A FEW MINUTES. PRESS THE CCHOCOLATE PIECES FIRMLY DOWN SO COOKIE CRACKS AROUND EDGE.

CHOCOLATE CHIP COOKIES

1 ¼ CUPS SIFTED MARTHA WHITE ALL PURPOSE FLOUR

½ TEASPOON SALT

½ TEASPOON SODA

½ CUP (1STICK) BUTTER OR MARGARINE

½ CUP GRANULATED SUGAR

1/3 CUP FIRMLY PACKED BROWN SUGAR

1 EGG

½ TEASPOON VANILLA

1 PACKAGE (6 OUNCES) SEMISWEET CHOCOLATE PIECES

½ CUP CHOPPED PECANS, OPTIONAL

HEAT OVEN TO 375. IN A SMALL BOWL, COMBINE FLOUR, SALT & SODA; SET ASIDE. CREAM BUTTER AND SUGARS. BEAT IN EGG AND VANILLA. GRADUALLY ADD FLOUR MIXTURE. STIR IN CHOCOLATE PIECES AND PECANS. DROP BY TEASPOONFULS ONTO LIGHLY GREASED BAKING SHEETS. BAKE 10 TO 12 MINUTES. MAKES ABOUT 2 ½ DOZEN COOKIES.

HERSHEY’S CHOCOLATETOWN COOKIES

MAKES A BIG CHEWY COOKIE

½ CUP BUTTER OR MARGARINE, SOFTENED

½ CUP SHORTENING

1 CUP PACKED LIGHT BROWN SUGAR

½ CUP SUGAR

2 EGGS

2 TABLESPOONS LIGHT CORN SYRUP

2 TABLESPOONS WATER

2 TEASPOONS VANILLA

2½ CUPS UNSIFTED ALL PURPOSE FLOUR

1 TEASPOON BAKING POWDER

½ TEASPOON SALT

2 CUPS (12 OZ ) HERSHEY’S CHIPS

CREAM BUTTER OR MARGARINE, SHORTENING, BROWN SUGAR, SUGAR, EGGS, CORN SYRUP, WATER & VANILLA; BEAT WELL. COMBINE FLOUR, BAKING SODA & SALT; ADD TO CREAMED MIZTURE. BEAT WELL. STIR IN CHIPS. DROP LEVER ¼ CUPFULS 3 INCHES APART ONTO UNGREASED COOKIE SHEET.

(AN ICE CREAM SCOOP EQUAL TO ¼ CUP MAY BE USED TO SHAPE & DROP COOKIES) BAKE AT 375 FOR 12 TO 14 MINUTES OR UNTIL VERY LIGHTLY BROWNED. COAL SLIGHTLY BEFORE REMOVING FROM COOKIE SHEET. ABOUT 2 DOZEN 3 ½ INCH COOKIES. FOR SMALLER COOKIES; DROP BY ROUNDED TEASPOONFULS. BAKE FOR 8 TO 10 MINUTES. ABOUT 6 DOZEN 2 ½ INCH COOKIES

PEANUT BUTTER & OATMEAL COOKIES

MIX TOGETHER:

1 CUPS WHITE SUGAR

½ CUP CANNED MILK

1 TABLESPOON COCOA

1 STICK OLEO

COOK TO BOILING, THEN COOK 1 MINUTE TAKE AWAY FROM HEAT AND STIR IN ½ CUP PEANUT BUTTER, 2 ½ CUPS OATS, & 1 TEASPOON VANILLA. DROP BY SPOONFUL ON WAX PAPER (AT ONCE)

SUGAR JUMBLES

½ CUP SOFT SHORTENING OR ½ CUP CRISCO & ½ CUP BUTTER

½ CUP SUGAR

1 TSP VANILLA

1 EGG

1 ½ CUPS FLOUR

½ TSP BAKING POWDER

½ TSP SALT

½ CUP TSP BAKING SODA

MARASCHINO CHERRIES

COMBINE SHORTENING, SUGAR, EGG & VANILLA. BEAT WITH ELECTRIC MIXER UNTIL LIGHT & FLUFFY. MIX FLOUR, BAKING POWDER, BAKING SODA, & SALT. ADD ALL AT ONCE TO FIRST MIXTURE. STIR JUST ENOUGH TO FORM A SOFT BATTER. DROP BU SPOONFUL ON LIGHTLY GREASED COOKIE SHEET. PLACE ½ PIECE OF CHERRY IN CENTER OF EACH COOKIE. BAKE AT 350 FOR 10 –12 MINUTES UNTIL BROWN.

ITALIAN COOKIES

1 CUP SUGAR

½ CUP OIL

1 TSP VANILLA

5 EGGS

5 TSP BAKING POWDER

½ CUP MILK

4 CUPS FLOUR (OR MORE)

COMBINE INGREDIENTS, ROLL & CUT INTO DESIRED SHAPES. BAKE AT 350 ON A GREASED PAN FOR 10 MINUTES. ICE WITH POWDERED SUGAR ICING.

NO-BAKE COOKIES

1 STICK (1/2 CUP) BUTTER

2 CUPS WHITE SUGAR

3 TBSP COCOA OR QUIK*

½ CUP EVAPORATED MILK

*COCOA IS MORE CHOCOLATEDY; QUIK IS LIGHTER/SWEETER

½ CUP CRUNCHY PEANUT BUTTER

2 CUPS QUICK OATS

½ TSP VANILLA

COMBINE FIRST INGREDIENTS IN MEDIUM SAUCEPAN & BOIL FOR 1 MINUTE. REMOVE FROM HEAT. ADD THE SECOND SET OF INGREDIENTS, ADDING MORE OATS IF NOT SOLID ENOUGH. WORK FAST—SETS QUICKLY. STIR WELL & DROP BY TEASPOONS ONTO WAXED PAPER. CHILL.

CHOCOLATE CHIP COOKIES

2 ½ CUPS ALL-PURPOSE FLOUR

1 TSP SALT

1 TSP BAKING SODA

¾ CUP SUGAR

1 CUP (2 STICKS) BUTTER, SOFTENED

¾ CUP FIRMLY PACKED BROWN SUGAR

1 TSP VANILLA

2 EGGS

2 CUPS (12OZ) NESTLE SEMI-SWEET CHOCOLATE MORSELS

PREHEAT OVEN TO 375. IN A SMALL BOWL, COMBINE FLOUR, BAKING SODA & SALT; SET ASIDE. IN A LARGE BOWL, BEAT BUTTER, SUGAR, BROWN SUGAR, & VANILLA UNTIL CREAMY. BEAT IN EGGS. GRADUALLY ADD FLOUR MIXTURE. STIR IN CHOCOLATE CHIPS. DROP BY ROUNDED TABLEPOONS ONTO UNGREASED COOKIE SHEET. BAKE 9-11 MINUTES.

OLD FASHIONED SUGAR COOKIES

½ CUP SHORTENING

1 CUP SUGAR

1 EGG

½ CUP MILK

1 ½ CUPS SIFTED HUDSON CREAM SELF-RISING FLOUR

½ TEASPOON VANILLA

CREAM THOROUGHLY SHORTENING & SUGAR. ADD EGG & BEAT WELL. ADD FLOUR ALTERNATELY WITH MILK & VANILLA, MIXING THOROUGHLY AFTER EACH ADDITION. ROLL OUT THE DOUGH ON A LIGHTLY FLOURED SURFACE TO 1/8 INCH THICK. CUT WITH A FLOURED COOKIE CUTTER. SPRINKLE WITH SUGAR IF DESIRED. BAKE ON LIGHTLY GREASED BAKING SHEETS IN MODERATE OVEN, 350 DEGREES, ABOUT 15 MINUTES. THIS RECIPE MAKES THREE TO FOUR DOZEN COOKIES.

M&M’S COOKIES

1 CUP SHORTENING

2 ¼ CUP SIFTED FLOUR

1 CUP BROWN SUGAR

1 TSP BAKING SODA

½ CUP SUGAR

1 TSP SALT

2 TSP VANILLA

1 ½ CUP M&M CANDIES

2 EGGS

BLEND SHORTENING, SUGARS IN LARGE BOWL. BEAT IN VANILLA & EGGS. SIFT REMAINING DRY INGREDIENTS TOGETHER; ADD TO SUGAR-EGG MIXTURE, BLENDING WELL. STIR IN ½ CUP CANDIES (RESERVE REMAINING FOR DECORATING). DROP FROM TEASPOON ON UNGREASED COOKIE SHEET; DECORATE TOPS WITH REMAINING CANDIES. BAKE AT 375 FOR 10 MINUTES OR UNTIL GOLDEN BROWN. REMOVE COOKIES WITH SPATULA TO WIRE RACKS; COOL COMPLETELY. AFTER BAKING, SOME CANDIES MAY BE SLIGHTLY CRACKED. THIS ADDS TEXTURE & INTEREST TO COOKIES. SERVES 72.

NO BAKE OATMEAL COOKIES

2 CUP SUGAR

1 TSP BANILLA

½ CUP COCOA

1 CUP COCONUT

½ CUP MILK

3 CUP QUICK OATS

1 STICK BUTTER

½ CUP PEANUT BUTTER

MIX TOGETHER IN A SAUCEPAN THE SUGAR, COCOA, MILK & BUTTER. BOIL FOR 1 MINUTE. REMOVE FROM HEAT & ADD THE VANILLA, COCONUT, OATS, & PEANUT BUTTER. MIX WELL AND DROP BY TEASPOON ONTO WAX PAPER OR PAN. READY TO EAT, IN ABOUT 15 MINUTES.

OATMEAL CREAMS

1 ½ CUP CRISCO

2 ½ CUP FLOUR

1 ½ CUP BROWN SUGAR

1 ½ TSP SODA

1 ½ CUP WHITE SUGAR

½ TSP SALT

3 EGGS

3 TO 4 CUP OATS

3 TSP VANILLA

FILLING:

1 CUP MILK

1 STICK BUTTER

¼ CUP FLOUR

½ CUP CRISCO

DASH OF SALT

1 CUP SUGAR

IN SMALL BOWL, MIX FLOUR SODA, AND SALT (SET ASIDE.) IN LARGE MIXING BOWL, CREAM TOGETHER CRISCO & SUGARS; ADD EGGS, ONE AT A TIME. CREAM WELL AFTER EACH ONE; ADD VANILLA. ADD FLOUR MIXTURE; BLEND WELL. NOW BY HAND, ADD OATS, MIXING WELL. DROP BY TEASPOON ON GREASED COOKIE SHEET; BAKE AT 350 FOR 10 TO 12 MINUTES. DO NOT OVERBAKE, THEY WILL BE TOO HARD.

FILLING: COOK OVER MEDIUM HEAT IN SMALL SAUCEPAN MILK, FLOUR & SALT STIRRING CONSTANTLY UNTIL THICK. SET ASIDE TO COOL. CREAM SUGAR, CRISCO AND BUTTER TILL FLUFFY. ADD FLOUR MIXTURE; CREAM. SPREAD IN BETWEEN 2 COOKIES.

OATMEAL RAISIN COOKIES

1 CUP RAISINS

1 2/3 CUP OATMEAL

½ CUP SHORTENING

1 ½ CUP FLOUR

1 CUP SUGAR

1 TSP BAKING SODA

2 EGGS

½ TSP SALT

¼ CUP MILK

1 TSP CINNAMON

WASH RAISINS IN HOT WATER & DRAIN. CREAM SHORTENING WITH SUGAR, THEN ADD BEATEN EGGS & MILK. COMBINE WITH OATMEAL & RAISINS AND MIX WELL. ADD FLOUR SIFTED WITH SODA, SALT, AND CINNAMON. BEAT THOROUGHLY. DROP ONTO GREASED PANS & BAKE AT 350 FOR ABOUT 12 MINUTES.

REFRIGERATOR BUTTERSCOTCH COOKIES

3 ½ CUP SELF-RISING FLOUR

1 TSP SODA

1 TSP CREAM OF TARTAR

1 TSP SALT

1 CUP SHORTENING

3 EGGS

1 TSP VANILLA

2 CUP FIRMLY PACKED BROWN SUGAR

1 CUP CHOPPED PECANS

SIFT FLOUR, SODA, CREAM OF TARTAR & SALT. MIX SHORTENING & SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS & VANILLA; CONTINUE BEATING. ADD FLOUR MIXTURE AND BEAT UNTIL WELL BLENDED. ADD NUTS; MIX THOROUGHLY IN DOUGH. WRAP DOUGH IN WAX PAPER. ROLL INTO LOGS OR SQUARES YOUR CHOICE. CHILL THOROUGHLY AND SLICE TO BAKE AT 400 FOR 10 TO 12 MINUTES, DEPENDING ON SIZE & THICKNESS. BAKE ON A LIGHTLY GREASED COOKIE SHEET. COOL AND SERVE. THIS COOKIE DOUGH WILL KEEP IN THE FREEZER. ALSO MAY BE PREPARED SERVERAL WEEKS AHEAD; SLICE FROZEN AND BAKE. GREAT FOR CHRISTMAS COOKIES AND SPECIAL OCCASIONS.

SEVEN LAYER COOKIES

1 STICK BUTTER

1 CUP GRAHAM CRACKER CRUMBS

1 CUP SHREDDED COCONUT

1 SMALL PKG CHOCOLATE CHIPS

1 SMALL PKG BUTTERSCOTCH CHIPS

1 CAN SWEETENED CONDENSED MILK

(EAGLE BRAND)

1 CUP CHOPPED PECANS

MELT MARGARINE OR BUTTER IN A 9X13 INCH PAN; LET COOL SLIGHTLY. SPRINKLE GRAHAM CRACKERS EVENLY OVER BOTTOM OF PAN. COVER WITH CHOCOLATE & BUTTERSCOTCH CHIPS. SPRINKLE COCONUT ON TOP OF CHIPS. DRIZZLE MILK OVER ALL. SPRINKLE NUTS ON TOP. BAKE 30 MINUTES IN PREHEATED OVEN AT 350.

SPECIAL OATMEAL COOKIES

2 CUP BUTTER

1 TSP SALT

2 CUP SUGAR

2 TSP BAKING POWDER

2 CUP BROWN SUGAR

2 TSP BAKING SODA

4 EGGS

24- OZ BAG CHOC. CHIPS

2 TBSP VANILLA

4 CUP FLOUR

5 CUP OATMEAL

3 CUP NUTS (ANY KIND)

1 (8OZ) BAR HERSHEY’S, GRATED

CREAM TOGETHER BUTTER & SUGARS. ADD EGGS & VANILLA; CREAM WELL. MEASURE OATS, THEN BLEND IN A BLENDER TILL POWDER. IN SEPARATE BOWL, MIX FLOUR, OATMEAL, SALT, BAKING POWDER & BAKING SODA. COMBINE SUGAR MIXTURE & FLOUR MIXTURE TOGETHER. BLEND THIS WELL. ADD REMAINING INGREDIENTS & FORM GOLF SIZE BALLS & PLACE ABOUT 2 INCHES APART ON AN UNGREASED COOKIE SHEET; BAKE AT 375 FOR ABOUT 6 TO 8 MINUTES. MAKES ABOUT 112 COOKIES. BAKE & ENJOY.

SUGAR COOKIES

2 ½ CUP SELF-RISING FLOUR

1 CUP SUGAR

2 TSP BAKING POWDER

2 EGGS

¼ TSP SALT

½ CUP BUTTER

1 TBSP SWEET, RICH CREAM

1 TSP VANILLA

SIFT FLOUR ONCE BEFORE MEASURING, THEN SIFT AGAIN WITH BAKING POWDER & SALT. CREAM BUTTER; ADD SUGAR, THEN BEAT UNTIL LIGHT & FLUFFY. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ONE. ADD CREAM & VANILLA. ADD SIFTED FLOUR MIXTURE. MIX THOROUGHLY. REFRIGERATE TO CHILL. WHEN WELL CHILLED, ROLL DOUGH VERY THIN. CUT INTO SHAPES AS DESIRED. BAKE FOR ABOUT 12 MINUTES AT 400 ON A COOKIE SHEET. COOL & ICE WITH BUTTERCREAM ICING.

RICE KRISPIES

¼ CUP MARGARINE OR BUTTER

1 PKG (10 OZ ABOUT 40) REGULAR MARSHMALLOWS OR 4 CUPS MINIATURE ONES

6 CUPS KELLOGG’S RICE KRISPIES CEREAL

MELT MARGARINE IN LARGE SAUCEPAN OVER LOW HEAT. ADD MARSHMALLOWS & STIR UNTIL COMPLETELY MELTED. REMOVE FROM HEAT. ADD CEREAL. STIR UNTIL WELL COATED. USING BUTTERED SPATULA OR WAXED PAPER, PRESS MIXTURE EVENLY INTO BUTTERED 13X9X2 INCH PAN. CUT INTO SQUARES WHEN COOL.

Casseroles

TACO-MAC CASSEROLE

8 OZ MACARONI

1 CUP TOMATO SAUCE

1 LB GROUND BEEF

¾ CUP WATER

½ CUP SHARP SHREDDED CHEDDAR CHEESE

1 (1 ¾ OZ) PKG TACO SEASONING MIX

½ CUP MOZZARELLA CHEESE, SHREDDED

BROWN GROUND BEEF; DRAIN OFF FAT. ADD TACO SEASONING MIX AND 3/4 CUP WATER. BRAING TO A BOIL; REDUCE HEAT & SIMMER 10 MINUTES, STIRRING OCCASIONALLY. COOK & DRAIN MACARONI. ADD TO BEEF MIXTURE. ADD TOMATO SAUCE AND SHREDDED CHEESES. SIMMER & STIR UNTIL CHEESE MELTS. SERVE HOT.

EGG & BACON CASSEROLE

¼ CUP BUTTER

2 CUP CHEESE, GRATED

8 EGGS, BEATEN

2 CUP MILK

3 CUP UNSEASONED CROUTONS

½ TSP DRY MUSTARD

1 (12 OZ) PKG BACON, COOKED & CRUMBLED

PREHEAT OVEN TO 325; BUTTER A 11X7X1/2 INCH PAN. PLACE IN THE OVEN FOR 5 MINUTES OR UNTIL MELTED; TILT IT TILL TI IS COATED. GRATE CHEESE, GET 2 CUPS. POUR CROUTONS OVER THE BUTTER; SPRINKLE WITH CHEESE. FRY BACON OVER MEDIUM-LOW. DRAIN FAT ON PAPER TOWELS AND CRUMBLE. COMBINE MILK, EGGS AND MUSTARD IN A LARGE BOWL. MIX WITH A WHISK OR A HAND MIXER. POUR MIXTURE OVER CHEESE AND SPRINKLE WITH BACON. BAKE AT 350 FOR 40 TO 50 MINUTES. LET IT SET FOR 5 TO 10 MINUTES BEFORE SERVING. SERVES 6 TO 8.

CREAMY HAM CASSEROLE

2 LB CAULIFLOWER OR 2 PKG FROZEN

2 OZ CANNED MUSHROOM SLICES, DRAINED

4 TBSP BUTTER

1/3 CUP FLOUR

1 CUP MILK

½ CUP SOUR CREAM

1 CUP BREAD CRUMBS 1 TBSP MELTED BUTTER

1 CUP SHARP CHEDDAR CHEESE, CUBED

BREAK CAULIFLOWER INTO BUDS; COOK UNTIL TENDER AND DRAIN. COMBINE HAM & MUSHROOMS.

IN SAUCEPAN ON LOW HEAT, MELT BUTTER. ADD FLOUR, THEN MILK. STIR UNTIL THICK AND ADD CHEESE AND SOUR CREAM. STIR UNTIL CHEESE MELTS. COMBINE WITH CAULIFLOWER AND HAM MIXTURE. TURN INTO 2 QUART CASSEROLE. COMBINE CRUMBS & REMAINING BUTTER & SPRINKLE ON TOP. BAKE, UNCOVERED, AT 350 FOR 20 MINUTES OR UNTIL HOT. SERVES 6.

BROCCOLI CASSEROLE

2 (20OZ) FROZEN BROCCOLI, CHOPPED

1 LB BOX VELVEETA CHEESE OR 1 LB JAR

2 STACKS TOWN HOUSE CRACKERS, CRUSHED

2 STICKS OLEO OR MARGARINE

HEAT OLEO IN SAUCEPAN; ADD CRUSHED CRACKERS & STIR. COOK BROCCOLI ACCORDING TO DIRECTIONS ON BOX. IN A 13X9 INCH PAN, SPREAD BROCCOLI, THEN CHEESE. COVER WITH CRUMBS MIXTURE. BAKE 25 MINUTES IN 425 OVER OR UNTIL BUBBLY.

BROCCOLI CASSEROLE

2 (20OZ) BAGS FROZEN BROCCOLI

2 CUP MINUTE RICE, PREPARED

1 LB VELVEETA CHEESE

½ CUP WATER

½ STICK BUTTER

1 LG ONION, CHOPPED FINE

2 CANS CREAM OF CHICKEN SOUP

4 BOUILLON CUBES (CHICKEN)

½ LB RITZ CRACKERS, CRUSHED

1 STICK MARGARINE OR BUTTER

BOIL WATER FOR RICE AS DIRECTED ON PACKAGE ONLY ADDING BOUILLON CUBES TO WATER; SET ASIDE. COOK BROCCOLI AS DIRECTED; DRAIN. ADD WATER, CHEESE, MILK, BUTTER, ONION & SOUP, STIRRING TILL CHEESE MELTS, THEN ADD PREPARED RICE. GREASE A 15X10X2 INCH GLASS DISH; POUR MIXTURE INTO DISH. CRUSH CRACKERS, POUR MELTED BUTTER OVER CRUSHED CRACKERS. SPREAD CRACKER MIXTURE OVER BROCCOLI MIXTURE. BAKE IN OVEN AT 350 FOR 30 TO 40 MINUTES. SERVE HOT.

BROCCOLI CASSEROLE

1 (1LB) BAG FROZEN BROCCOLI CUTS

1 CAN CREAM OF CHICKEN SOUP

½ CUP CHEEZ WHIZ

1 CUP MINUTE RICE

¼ CUP WATER

½ CUP MILK

½ STICK BUTTER

1 MEDIUM ONION, CHOPPED

COOK BROCCOLI UNTIL DONE. DRAIN ALL WATER OFF. MIX ALL THE PRECEDING INGREDIENTS TOGETHER. PUT IN BAKING DISH. BAKE 15 MINUTES AT 350. TAKE OUT & MIX AGAIN. PLACE BACK IN OVEN & BAKE ABOUT 25 MINUTES MORE OR UNTIL BROWN.

MIXED VEGETABLE CASSEROLE

3 CANS MIXED VEG, DRAINED

1 STICK MARGARINE

1 CUP MAYONNAISE

1 CUP CHOPPED ONION

1 CUP CHOPPED CELERY

2 CUP CHEDDAR CHEESE

1 SMALL PKG PEPPERIDGE FARM CORN BREAD STUFFING MIX WITHOUT HERBS & SPICES

COOK ONIONS & CELERY UNTIL SOFT; DRAIN THEN MIX WITH CHEESE & MIXED VEGETABLES. TURN INTO GREASED 13X9 INCH PAN. MELT MARGARINE & MIX WITH STUFFING MIX & SPRINKLE OVER VEGETABLES. BAKE AT 350 FOR ABOUT 20 MINUTES UNTIL BROWN.

SWEET POTATO CASSEROLE

2 LG CANS SWEET POTATOES

2 TSP CINNAMON

1 CAN EAGLE BRAND MILK

1 CUP BROWN SUGAR

1 CUP SUGAR

1 CUP SHREDDED COCONUT

3 TBSP VANILLA

1 CUP CHOPPED PECANS

¾ STICK BUTTER

1/3 CUP FLOUR

2 EGGS

1 STICK BUTTER, MELTED

PINCH OF SALT

COMBINE THE FIRST 8 INGREDIENTS TOGETHER, MIXING WELL WITH ELECTRIC MIXER. POUR INTO 9X13X2 INCH BUTTER BAKING DISH. SPRINKLE ON THE FOLLOWING IN ORDER, BROWN SUGAR, COCONUT, PECANS, FLOUR & BUTTER. BAKE 375 FOR 1 HOUR. LET SET 15 MINUTES TO COOL SLIGHTLY. SERVE WARM.

SWEET POTATOE CASSEROLE

3 LB SWEET POTATOES, COOKED & MASHED

2 EGGS, WELL BEATEN

1 CUP MILK

2 TBSP CORN STARCH

¼ CUP MARGARINE

1 ½ CUP SUGAR

¼ TSP CINNAMON

TOPPING:

1 CUP CORN FLAKES, CRUSHED

¼ CUP MARGARINE

½ CUP CHOPPED PECANS

½ CUP BROWN SUGAR

1 CUP COCONUT

DISSOLVE CORN STARCH IN A LITTLE OF THE MILK. MIX ALL INGREDIENTS. POUR INTO 8X13 INCH BAKING DISH. BAKE 15 TO 20 MINUTES AT 350. TOPPING: MELT MARGARINE. ADD ALL INGREDIENTS & MIX WELL. SPRINKLE OVER SWEET POTATOE MIXTURE. BAKE ANOTHER 15 TO 20 MINUTES.

SWEET POTATOE CASSEROLE

3 CUP SWEET POTATOES, DRAINED

½ CUP MILK (FOR CANNED POTATOES OR 1 CUP FOR FRESH)

½ TSP CINNAMON

2 EGGS, BEATEN

½ TSP NUTMEG

1 ½ CUP WHITE SUGAR

¾ STICK MELTED BUTTER

TOPPING:

1 CUP BROWN SUGAR

1/3 CUP FLOUR

1/3 CUP MELTED BUTTER

1 CUP PECAN PIECES

MIX POTATOE MIXTURE WITH ELECTRIC MIXER. SPREAD IN BUTTERED 9X13 INCH DISH. COMBINE TOPPING INGREDIENTS. CRUMBLE OVER POTATOE MIXTURE. BAKE AT 350 FOR ABOUT 35 MINUTES.

BROCCOLI RICE CASSEROLE

1 SMALL ONION, CHOPPED

½ CUP CHOPPED CELERY

1 PKG (10 OZ) FROZEN CHOPPED BROCCOLI, THAWED

1 TBSP BUTTER OR MARGARINE

1 JAR (8 OZ) PROCESS CHEESE SPREAD

1 CAN (10 ¾ OZ) CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED

1 CAN (5 OZ) EVAPORATED MILK

3 CUPS COOKED RICE

IN A LARGE SKILLET OVER MEDIUM HEAT, SAUTE ONION, CELERY & BROCCOLI IN BUTTER FOR 3-5 MINUTES. STIR IN CHEESE, SOUP & MILK UNTIL SMOOTH. PLACE RICE IN A GREASED 8 IN SQUARE BAKING DISH. POUR CHEESE MIXTURE OVER; DO NOT STIR. BAKE, UNCOVERED, AT 325 FOR 25-30 MINUTES OR UNTIL HOT & BUBBLY. YIELD: 8-10 SERVINGS.

TACO-MAC CASSEROLE

8 OZ MACARONI

1 CUP TOMATO SAUCE

1 LB GROUND BEEF

¾ CUP WATER

½ CUP SHARP SHREDDED CHEDDAR CHEESE

1 (1 ¾ OZ) PKG TACO SEASONING MIX

½ CUP MOZZARELLA CHEESE, SHREDDED

CHICKEN CASSEROLE

2 CHICKEN BREASTS

1 STICK BUTTER

1 ONION

1 PKG FARM STUFFING

1 CUP CHICKEN BROTH

1 CAN CREAMED CHICKEN SOUP

1 CAN CREAMED CELERY SOUP

1 CUP EVAPORATED MILK

NACHO CASSEROLE

1 CAN (10 ¾ OZ ) CONDENSED CHEDDAR CHEESE SOUP

½ CUP LOW-FAT (1%) MILK

1 JAR (16 OZ) MILD OR MEDIUM SALSA

1 BAG (7 OZ) BAKED, UNSALTED TORTILLA CHIPS

1 CAN (16 OZ) FAT-FREE REFRIED BEANS

1 OR 2 JALAPENO CHILES, THINLY SLICED

1 CUP SHREDDED CHEDDAR CHEESE

PREHEAT OVEN TO 400. IN 13X9 INCH GLASS BAKING DISH, STIR

UNDILUTED SOUP WITH MILK; SPREAD EVENLY. TOP WIGH HALF

SALSA & HALF OF CHIPS. CAREFULLY SPREAD BEANS OVER

CHIPS. TOP WITH REMAINING CHIPS AND SALSA. SPRINKLE WITH CHILES & CHEDDAR. BAKE 20 MINUTES OR UNTIL HOT.

BAKED SPAGHETTI CASSEROLE

2 LBS GROUND HAMBURGER

¾ CUP FINELY CHOPPED ONION

½ FINELY CHOPPED GREEN PEPPER

1 TSP SALT

¾ TO 1 LB SPAGHETTI

2 BAY LEAVES

2 CANS TOMATO SOUP

1 CAN MUSHROOM SOUP

2 CANS MILK

2 CUP SHARP CHEDDAR CHEESE

1 CUP MOZZARELLA CHEESE

BROWN HAMBURGER WITH ONION & PEPPER. DRAIN AND SPRINKLE WITH 1 TSP SALT. BREAK SPAGHETTI INTO THIRDS. COOK WITH A LITTLE SALT AND 2 BAY LEAVES ACCORDING TO PACKAGE DIRECTIONS; DRAIN. IN A LARGE BOWL COMBINE HAMBURGER MIXTURE, SPAGETTI, SOUPS, MILK & 1 ½ CUP CEDDAR CHEESE. PUT IN 9X13 INCH BAKING DISH. SPRINLKE WITH REMAINING CHEESE & BAKE AT 350 FOR 1 HOUR. THIS MAY BE DIVIDED INTO 2 SMALLER CASSEROLES & FROZEN. WORKS BEST IF YOU THAW BEFORE BAKING.

Dips

CHIP DIP

1 PINT SOUR CREAM

1 BOX CREAM CHEESE

½ ONION, CHOPPED FINELY

2 OR 3 SLICES CHOPPED HAM

1 PKG HIDDEN VALLEY RANCH DRESSING

BLEND ALL INGREDIENTS WELL. SERVE WITH FAVORITE CHIPS.

HIDDEN VALLEY RANCH DIP

2 PKG HIDDEN VALLEY RANCH STYLE SALAD DRESSING MIX

1 QT MAYONNAISE

1 QT SOUR CREAM

MIX ALL INGREDIENTS THOROUGHLY AND CHILL. WILL KEEP IN THE REFRIGERATOR FOR 2 WEEKS. SERVE WITH CELERY, CARROTS, PICKLES, BROCCOLI, CAULIFLOWER, GREEN PEPPERS, CUCUMBERS, RADISHES, AND TOMATOES. MAKES GEAT RELISH TRAY DIP.

RAW VEGETABLE DIP

1 CUP SOUR CREAM

1 CUP MAYONNAISE

1 TSP PARSLEY FLAKES

1 TSP DILL WEED

1 SMALL ONION, GRATED

MIX; SPRINKLE DILL WEED ON TOP

Desserts

AROUND THE WORLD SALAD

1 (16 OZ) COOL WHIP

1 CAN CHERRY PIE FILLING

1 CAN EAGLE BRAND MILK

1 CUP COCONUT

1 (15OZ) CAN CRUSHED

½ CUP PECAN PIECES

(PINEAPPLES, DRAINED)

1 CUP MINIATURE

(MARSHMALLOWS)

MIX WELL THE FIRST 2 INGREDIENTS, THEN ADD ALL THE OTHERS. MIX WELL & CHILL.

BREAD PUDDING

2 CUP MILK

½ OR ¾ CUP SUGAR

2 EGGS, BEATEN

BREAD

1 TSP VANILLA

ADD ENOUGH BREAD TO MAKE THE RIGHT CONSISTENCY. PUT IN BUTTERED DISH & BAKE ABOUT 35 MINUTES OR UNTIL CRISPY ON TOP.

BAKED APPLE DUMPLINGS

2 CUP FLOUR

1 TSP SALT

2/3 CUP CRISCO

4 TBSP ICE WATER

MIX AS YOU WOULD FOR A PIE CRUST & DIVIDE DOUGH INTO 6 EQUAL PORTIONS. ON A FLOURED BOARD, ROLL EACH BALL OF DOUGH INTO A CIRCLE ABOUT 6 ½ INCHS IN DIAMETER. IN THE CENTER PUT ¾ CUP CHOPPED (DICED) APPLES, 1 ½ TBSP SUGAR, A DASH OF CINNAMON & NUTMEG, AND A DOT OF BUTTER. PULL THE DOUGH UP AROUND THE APPLES TO FORM A BALL, THEN TWIST THE EDGES TO CLOSE. PLACE THE 6 DUMPLINGS, TWISTED SIDE UP, IN AN 11X8X2 INCH BAKING PAN. POUR THE FOLLOWING HOT SYRUP IN BETWEEN THE DUMPLINGS, NOT ON TOP, & BAKE IN A 425 OVEN FOR 10 TO 15 MINUTES TO LIGHLY BROWN THE TOPS. LOWER HEAT TO 350 AND FINISH BAKING FOR 30 TO 40 MINUTES. NOTE:

BAKING TIME NEEDED DEPENDS ON THE KIND OF APPLES USED.

SYRUP:

1 CUP SUGAR

2 CUP WATER

3 TBSP BUTTER

1 TSP CINNAMON

MIX ALL INGREDIENTS TOGETHER & BRING TO A BOIL. CONTINUE TO COOK FOR 3 MINUTES. SET ASIDE WHILE DUMPLINGS ARE BEING MADE. SERVES 6

CHERRY DREAM SQUARES

1 PKG YELLOW CAKE MIX

1 ¼ CUP OATS

½ CUP BUTTER, SOFTENED

1 EGG

½ CUP CHOPPED NUTS

¼ CUP BROWN SUGAR, PACKED FIRMLY

HEAT OVEN TO 350. GREASE 13X9 INCH PAN. IN LARGE BOWL, COMBINE CAKE MIX, 6 TBSP BUTTER, AND 1 CUP OATS. MIX UNTIL CRUMBLY. RESERVE 1 CUP CRUMBS FOR TOPPING. TO REMAINING CRUMBS, ADD EGG; MIX WELL AND PRESS INTO PAN. POUR CHERRY PIE FILLING OVER CRUST. TO RESERVED CRUMBS, ADD ¼ CUP OATS, 2 TSBP BUTTER, NUTS, AND BROWN SUGAR. SPRINKLE OVER CHERRY MIXTURE. BAKE 30 TO 40 MINUTES. COOL COMPLETELY. CUT INTO SQUARES.

ANY FRUIT PIE FILLING MAYBE USED

DIRT DESSERT

8 OZ CRAM CHEESE

3 ½ CUP MILK

1 STICK BUTTER

8 OZ COOL WHIP

1 CUP POWDERED SUGAR

1 PKG OREO COOKIES

2 LG PKG INSTANT VANILLA PUDDING

MIX TOGETHER CREAM CHEESE, BUTER & SUGAR. BEAT TOGETHER PUDDING & MILK; ADD COOL WHIP. ADD THIS MIXTURE TO CHEESE MIXTURE. CRUSH COOKIES & LAYER; THEN CREAMY FILLING. REPEAT TILL ALL THIS IS USED. CHILL & SERVE.

DREAMY BANANA SALAD

1 CAN CRUSHED PINEAPPLE

1 BOX VANILLA WAFERS

1 PT HEAVY WHIPPED CREAM

3 TO 4 BANANAS

WHIP CREAM. PUT LAYER OF VANILLA WAFERS IN BOTTOM OF RATHER LARGER SHALLOW DISH. ADD LAYER OF CRUSHED PINEAPPLE WITH JUICE, LAYER OF SLICED BANANAS, LAYER OF WHIPPED CREAM. REPEAT LAYERS APPROXIMATLEY 3. TOP THE CRAME OFF WITH SOME DESIGN MADE WITH VANILLA WAFERS. REFRIGERATE & SERVE.

JAM BARS

1 CUP SHORTENING

1 TSP VANILLA

2 EGGS

1 CUP SUGAR

2 TSP BAKING POWDER

1 TSP SALT

½ TSP GROUND CLOVES

3 CUP SIFTED FLOUR

1 TSP ALMOND FLAVORING

1 TSP CINNAMON

STRAWBERRY PRESERVES

CREAM SHORTENING & SUGAR. ADD FLAVORING & EGGS. ADD REST OF THE INGREDIENTS, EXCEPT JAM. SPREAD HALF OF THE MIXTURE IN A 9X13X3 INCH BUTTERED PAN. COVER WITH STRAWBERRY JAM. ADD THE REST OF THE BATTER & BAKE AT 400 FOR 25 MINUTES. SERVES 24.

JELLY ROLL

4 EGG YOLKS

½ CUP SUGAR

¼ CUP SUGAR

2/3 CUP SIFTED CAKE FLOUR

½ TSP VANILLA

1 TSP BAKING POWDER

4 EGG WHITES

¼ TSP SALT

BEAT EGG YOLKS UNTIL THICK AND LEMON-COLORED; GRADUALLY BEAT IN ¼ CUP SUGAR. ADD VANILLA. BEAT EGG WHITES TILL SOFT PEAKS FORM; GRADUALLY ADD ½ CUP SUGAR & BEAT UNTIL STIFF PEAKS FORM. FOLD YOLKS INTO WHITES. SIFT TOGETHER FLOUR, BAKING POWDER, & SALT; FOLD INTO EGG MIXTURE. SPREAD BATTER EVENLY IN GREASED AND LIGHLTY FLOURED 15 ½X10 ½ X 1 INCH JELLY ROLL PAN. BAKE IN 375 OVEN FOR ABOUT 10 TO 12 MINUTES OR TILL DONE. IMMEDIATELY LOOSEN SIDES AND TURN OUT ON TOWEL SPRINKLED WITH SIFTED CONFECTIONERS SUGAR. STARTING AT NARROW END, ROLL CAKE & TOWEL TOGETHER. COOL ON RACK. UNROLL; SPREAD WITH FAVORITE FILLING. ROLL UP. MAKES 10 (1 INCH) SLICES.

BANANA SPLIT DESSERT

2 CUP CRUSHED VANILLA WAFERS

1 STICK MELTED MARGARINE

3 TO 4 BANANAS (SLICED)

2 (10OZ) PKGS. FROZEN STRAWBERRIES THAWED & DRAINED

1 CAN EAGLE BRAND MILK

¼ CUP LEMON JUICE

1 (20OZ) CAN CRUSHED PINEAPPLES (DRAINED)

1 (8OZ) COOL WHIP

½ CUP COCONUT

¼ CUP CHOPPED NUTS

¼ CUP MARASHINO CHERRIES (HAVLED)

CHOCOLATE SYRUP

COMBINE CRUMBS WITH MARGARINE. PRESS INTO 9X13 INCH PAN. CHILL FOR 1 TO 2 HOURS. SLICE BANANAS ON TOP & SPOON ON DRAINED STRAWBERRIES. COMBINE MILK WITH LEMON JUICE. SPOON OVER STRAWBERRIES.

SPREAD PINEAPPLE OVER IT & SPREAD ON COOL WHIP. SPRINKLE ON COCONUT, THEN SPRINKLE ON NUTS. PUT ON CHERRIES & REFRIGERATE OVERNIGHT. CUT INTO SQUARES. DRIZZLE ON SYRUP & SERVE.

CHERRY DELIGHT

2 CANS LUCKY LEAF CHERRY PIE FILLING

1 (12OZ) COOL WHIP

1 STICK BUTTER

1 TSP VANILLA

2 TBSP CONFECTIONERS SUGAR

1 (8OZ) CREAM CHEESE

2 CUP GRAHAM CRACKER CRUMBS

MIX GRAHAM CRACKERS, SUGAR AND MELTED BUTTER TOGETHER; PRESS IN A 13X9 INCH PAN AND LET COOL FOR ABOUT 5 MINUTES IN REFRIGERATOR. CREAM CHEESE & FOLD IN COOL WHIP (MIX WELL). POUR IN PAN ON GRAHAM CRACKER CRUMBS & TOP WITH CHERRIES. STORE IN REFRIGERATOR UNTIL READY TO SERVE.

PEANUT BUTTER FINGERS

1 PACKAGE FLEISCHMANN’S ACTIVE DRY YEAST

¼ CUP MARGARINE OR BUTTER, SOFTENED

1 TABLEPOONS WARM WATER (105 TO 115)

¼ CUP SHORTENING

½ CUP GRANULATED SUGAR

1 ½ CUPS GOLD MEDAL ALL PURPOSE OR WHOLE WHEAT FLOUR

½ CUPS PACKED BROWN SUGAR

1 EGG

¾ TEASPOON BAKING SODA

½ CUP SKIPPY CREAMY OR SUPER CHUNK PEANUT BUTTER

¼ TEASPOON SALT

COCOA GLASE (BELOW)

DISSLOVE YEAST IN WARM WATER IN LARGE BOWL. MIX IN SUGARS, EGG, PEANUT BUTTER, MARGARINE AND SHORTENING UNTIL SMOOTH. STIR IN FLOUR, BAKING SODA AND SALT. COVER & REFRIGERATE UNTIL CHILLED ABOUT 30 MINUTES. HEAT OVEN TO 375 SHAPE DOUGH BY TEASPOONFULS INTO 2 ½ INCH FINGERS ON UNGREASED COOKIE SHEET. BAKE UNTIL LIGHT BROWN, ABOUT 8 MINUTES, COOL. DIP ONE END OF EACH COOKIE

INTO COCOA GLAZE. ABOUT 6 DOZEN COOKIES. IF USING SELF-RISING FLOUR, OMIT BAKING SODA AND SALT.

COCOA GLAZE:

MIX 1 ½ CUPS POWDERED SUGAR AND ¼ CUP HERSHEY’S COCOA IN MEDIUM BOWL. STIR 3 TABLESPOONS MILK AND 1 TEASPOON MILK AND 1 TEASPOON VANILLA UNTIL SMOOTH. STIR IN ADDITIONAL MILK, ½ TEASPOON AT A TIME, UNTIL OF DESIRED CONSISTENCY.

BLUEBERRY CREAM CHEESE SQUARES

1 ½ CUP GRAHAM CRACKER CRUMBS 1CUP SUGAR

½ CUP POWDERED SUGAR

2 BEATEN EGGS

1 STICK OLEO (MELTED)

2 ½ T. LEMON JUICE

1 (8OZ) PKG. CREAM CHEESE (ROOM TEMP)

1 (21OZ) CAN BLUEBERRY PIE FILLING

PREHEAT OVEN TO 350. BUTTER A 9X13 INCH PAN. MIX CRUMBS, POWDERED SUGAR, & MARGARINE. PRESS IN BOTTOM OF PAN, USING A FORK. MIX SUGAR, CREAM CHEESE & EGGS. SPREAD OVER THE CRUST & BAKE FOR 20 MINUTES. COOL. STIR LEMON JUICE INTO PIE FILLING & SPREAD OVER CREAM CHEESE MIXTURE. COVER TIGHTLY & REFRIGERATE.

MAY USE CHERRY PIE FILLING IF DESIRED.

MOM’S APPLE COBBLER

½ CUP (1 STICK) BUTTER OR MARGARINE

½ CUP SHORTENING

2 CUPS SUGAR

½ CUP MILK

1 ½ CUPS SIFTED MARTHA WHITE SELF RISING FLOUR

2 CUPS FINELY CHOPPED APPLES

1 TEASPOON CINNAMON

HEAT OVEN TO 350 DEGREES. MELT THE BUTTER IN A 13X9X2 INCH BAKING DISH OR SHEET CAKE PAN. IN A SAUCEPAN, HEAT SUGAR & WATER UNTIL SUGAR MELTS. CUT SHORTENING INTO FLOUR UNTIL PARTICLES ARE LIKE FINE CRUMBS. ADD MILK & STIR WITH A FORK ONLY UNTIL DOUGH LEAVES THE SIDE OF THE BOWL. TURN OUT ONTO LIGHTLY FLOURED BOARD OR PASTRY CLOTH, KNEAD JUST UNTIL SMOOTH. ROLL DOUGH OUT INTO A LARGE RECTANGLE ABOUT ¼ INCH THICK. SPRINKLE CINNAMON OVER APPLES; THEN SPRINKLE APPLES EVENLY OVER THE DOUGH. ROLL UP DOUGH LIKE A JELLY ROLL. DAMPEN THE EDGE OF THE DOUGH WITH A LITTLE WATER & SEAL. SLICE DOUGH INTO ABOUT 16 SLICES, ½ INCH THICK. PLACE IN PAN WITH MELTED BUTTER. POUR SUGAR SYRUP CAREFULLY AROUND ROLLS. ( THIS LOOKS LIKE TOO MUCH LIQUID, BUT THE CURST WILL ABSORB IT.) BAKE FOR 55-60 MINUTES. MAKES 8 SERVINGS.

THIS COBBLER MAY BE MADE WITH OTHER FRESH, FROZEN OR CANNED FRUITS. IF PACKED IN LIQUID, DRAIN & SUBSTITUTE FOR PART OF THE SUGAR SYRUP. ALWAYS USE 2 CUPS OF LIQUID.

FRESH STRAWBERRY COOLER

1 CUP SLICED FRESH STRAWBERRIES

2 TABLESPOONS HONEY

2 CUPS COLD MILK

1 PINT STRAWBERRY ICE CREAM, SOFTENED

PLACE STRAWBERRIES, HONEY & A SMALL AMOUNT OF MILK IN BLENDER CONTAINER, COVER. PUREE UNTIL AMOST SMOOTH. ADD REMAINING MILK & ICE CREAM. BLEND UNTIL SMOOTH & FROTHY, ABOUT 1 MINUTE. SERVE IMMEDIATELY IN TALL CHILLED GLASSES, GARNISHED WITH FRESH STRAWBERRIES.

FRESH BANANA COOLER

2 MEDIUM SIZED SLICED BANANAS

2 TABLESPOONS HONEY

2 CUPS COLD MILK

1 PINT VANILLA ICE CREAM, SOFTENED

½ TEASPOON GROUND GINGER, IF DESIRED

PLACE BANANAS, HONEY & A SMALL AMOUNT OF MILK IN BLENDER CONTAINER; COVER. PUREE UNTIL AMOST SMOOTH. ADD REMAINING MILK, ICE CREAM & GINGER. BLEND UNTIL SMOOTH & FROTHY, ABOUT 1 MINUTE. SERVE IMMEDIATELY IN TALL CHILLED GLASSES GARNISHED WITH BANANA SLICES.

*OMIT GINGER IF DRINK IS TO BE SERVED TO CHILDREN.

PEANUT BUTTER’N JELLY BARS

2 CUPS UNSIFTED ALL PURPOSE FLOUR

2 EGGS, BEATEN

1 CUP SUGAR

1 CUP GRAPE JELLY ( OR INDIVIDUAL PREFERENCE)

1 CUP BUTTER OR MARGARINE, SOFTENED

1 CUPS (12 OZ PACKAGE) REESE’S PEANUT BUTTER CHIPS

1 ½ TEASPOONS BAKING POWDER

COMBINE FLOUR, SUGAR & BAKING POWDER. CUT IN BUTTER OR MARGARINE UNTIL MIXTURE RESEMBLES COARSE CRUMBS. STIR IN BEATEN EGGS; STIR UNTIL MIXTURE IS SMOOTH. RESERVE ONE HALF OF MIXTURE; PRESS REMAINING HALF OF MIXTURE ONTO BOTTOM OF GREASED 13X9 INCH PAN. SPREAD GRAPE JELLY EVENLY OVER CRUST IN PAN. SPRINKLE 1 CUP CHIPS OVER JELLY. CRUMBLE REMAINING DOUGH OVER CHIPS; BAKE AT 375 FOR 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM OVERN IMMEDIATELY SPRINKLE WITH REMAINING 1 CUP CHIPS. COOL; CUT INTO SQUARES.

GLAZED STRAWBERRY MOLD

DISSOLVE 3 OUNCE PACKAGE STRAWBERRY GELATIN IN 1 CUP HOT WATER; COOL SLIGHTLY. STIR IN 10 OUNCE PACKAGE DEFROSTED, FROZEN SLICED STRAWBERRIES. CHILL UNTIL SYRUPY. CHILL 1 CUP UNDILUTED CARNATION EVAPORATED MILK IN REFRIGERATOR TRAY UNTIL SOFT ICE CRYSTALS FORM AROUND EDGES OF TRAY. WHIP UNTIL STIFF. ADD 2 TABLESPOONS LEMON JUICE; WHIP VERY STIFF. FOLD 2 CUPS MINIATURE MARSHMALLOWS, ½ CUP CHOPPED NUTS & THE WHIPPED CARNATION INTO GELATIN MIXTURE. SPOON INTO 7 CUP MOLD. CHILL UNTIL SET, 2 TO 3 HOURS. UNMOLD. HEAT 1/3 CUP RED CARRANT JELLY UNTIL LIQUID. COOL SLIGHTLY & SPOON OVER TOP OF MOLD. SERVES 8-10.

BANANA BREEZE

NO-BAKE CRUST:

1/3 CUP MARGARINE OR BUTTER

¼ CUP SUGAR

½ TEASPOON CINNAMON (OPTIONAL)

1 CUP KELLOGG’S CORN FLAKE CRUMBS

MELT MARGARINE, SUGAR & CINNAMON IN SMALL SAUCEPAN. PLACE OVER LOW HEAT: STIR CONSTANTLY TIL BUBBLES FORM AROUND EDGES OF PAN: REMOVE FROM HEAT. ADD CORN FLAKE CRUMBS; MIX WELL. PRESS MIXTURE EVENLY IN 9 INCH PIE PAN TO FORM CRUST. CHILL.

LEMON BREEZE

2 CUP FLOUR

1 (16 OZ) COOL WHIP

2 CUP POWDERED SUGAR

4 ½ CUP MILK

2 STICKS BUTTER

2 (8 OZ) CREAM CHEESE

3 BOXES LEMON INSTANT PUDDING

CHOPPED NUTS

IN 9X13 INCH PAN, COMBINE SELF-RISING FLOUR & BUTTER, PRESSING INTO BOTTOM OF PAN TO MAKE CURES. (MELT BUTTER, THEN FOLD IN FLOUR.) BAKE AT 375 FOR 20 MINUTES. LET COOL. BEAT CREAM CHEESE & SUGAR; FOLD IN COOL WHIP. PUT HALF OF MIXTURE ON CRUST. MIX LEMON PUDDING & MILK UNTIL VERY THICK. POUR ON CHEESE AND COOL WHIP MIXTURE AND TOP WITH REST OF COOL WHIP MIXTURE & SPRINKLE WITH NUTS.

MICROWAVE PEANUT BRITTLE

1 CUP RAW SPANISH PEANUTS

1 CUP WHITE SUGAR

½ CUP WHITE SYRUP

DASH OF SALT

1 ½ TSP BAKING SODA

1 TBSP BUTTER

1 TSP VANILLA

IN 3 QUART MICROWAVEABLE DISH, MIX PEANUTS, SUGAR, SYRUP AND SALT. MICROWAVE ON HIGH FOR 8 TO 10 MINUTES, STIRRING ONCE OR TWICE. REMOVE FROM MICROWAVE AND STIR IN BUTTER, VANILLA, AND SODA; MIX WELL AND POUR OUT ON A WELL BUTTERED COOKIE SHEET. CAREFUL BECAUSE MIXTURE WILL BE VERY HOT. LET COOL AND BREAK INTO PIECES.

CRUNCHY NUTTY CHOCOLATE BARS

SALTINE CRACKERS

1 STICK BUTTER

1 CUP COARSELY CHOPPED PECANS

12 OZ MILK CHOCOLATE MORSELS

1 CUP BROWN SUGAR

MIX BUTTER ON TOP OF STOVE; ADD SUGAR. STIR WELL. PLACE SINGLE LAYER OF CRACKERS IN 9X13X2 INCH PAN; SPRINKLE CHOPPED NUTS OVER CRACKERS. POUR SUGAR & BUTTER MIXTURE OVER CRACKERS AND NUTS; BAKE AT 400 TILL SUGAR BUBBLES. REMOVE FROM OVEN. MELT CHOCOLATE & POUR OVER IT. REFRIGERATE; CUT INTO SQUARES & SERVE COLD.

BLACKBERRY COBBLER

1 CUP SUGAR

1 CUP FLOUR

¼ TEASPOON SALT

1 CUP MILK

1 CUPS FRESH BERRIES

2 TEASPOONS BAKING POWDER

1 TABLESPOON BUTTER

SIFT FLOUR, SUGAR,SALT & BAKING POWDER TOGETHER. ADD MILK & BEAT WELL. MELT THE BUTTER IN A DEEP BAKING DISH. POUR IN THE BATTER, THEN ADD BLACKBERRIES. BAKE IN A MODERATE OVEN UNTIL BROWN. THE BATTER WILL RISE TO THE TOP OF THE COBBLER & MAKE A LIGHT RICH CRUST. CAN USE CANNED BERRIES OR OTHER FRUIT. MAY BE SERVED WITH WHIPPED CREAM.

FRESH BERRY COBBLER

4 CUPS BLUEBERRIES OR BLACKBERRIES

2/3 CUP SUGAR

½ TEASPOON LEMON JUICE

1½ PACKAGES BUTTERMILK BISUIT MIX

3 TABLESPOONS BUTTER, MELTED

1 EGG, SLIGHTLY BEATEN

½ CUP MILK WHIPPED CREAM OR ICE CREAM.

PREHEAT OVEN TO 400. GREASE WELL A 11X61/2X2 INCH BAKING DISH. TOSS BERRIES WITH SUGAR & LEMON JUICE. PLACE IN BAKING DISH, DOT WITH 2 TABLESPOONS BUTTER. IN MEDIUM BOWL COMBINE BISCUIT MIX, MELTED BUTTER, EGG & MILK. LIGHTLY MIX WITH A FORK JUST UNTIL COMBINED. WITH A SPOON DROP DOUGH OVER FRUIT. BAKE 30 TO 35 MINUTES OR UNTIL GOLDEN BROWN. SERVE WARM WITH WHIPPED CREAM OR ICE CREAM.

PASTRY

2/3 CUP KROGO

2 CUPS FLOUR, SIFTED

1 TEASPOON SALT

5 TO 6 TBSP COLD WATER

RESIFT FLOUR WITH SALT INTO LARGE MIXING BOWL. CUT KROGO INT FLOUR WITH PASTRY BLENDER OR TWO KNIVES UNTIL PARTICLES ARE SIZE OF SMALL PEAS. SPRINKLE COLD WATER BY TABLESPOONFULS INTO FLOUR-SHORTENING MIXTURE, LIGHTLY MIXING WITH FORK AFTER EACH ADDITION. USE ONLY AS MUCH WATER AS IS NEEDED TO ALLOW THE MIXTURE TO PRESS TOGETHER. DIVIDE PASTRY INTO TWO BALLS. LIGHTLY SPRINKLE BOARD OR PASTRY CLOTH WITH FLOUR. ROLL PASTRY ABOUT 1/8 INCH THICK. YIELD: ONE 9 INCH 2 CRUST PIE. *FOR ONE PIE SHELL USE ½ OF AMOUNT GIVEN ABOVE.

Frosting

COCONUT CREAM FROSTING

SAUTE 1 CUP COCONUT IN 1 ½ TBSP. MARGARINE UNTIL GOLDEN, STIRRING CONSTANTLY. SPREAD ON ABSORBENT PAPER. COOL, CREAM 3 OZ CREAM CHEESE WITH ¼ CUP MARGARINE. ALTERNATELY ADD 3 CUPS SIFTED CONFECTIONERS SUGAR, 1 TBSP. MILK, ½ TSP. VANILLA. BEAT UNTIL SMOOTH. ADD HALF THE COCONUT. FROST CAKE: TOP WITH REST OF COCONUT.

Fudge

HERSEY’S COCA FUDGE

2/3 CUP HERSHY’S COCOA

3CUPS SUGAR

1/8 TEASPOON SALT

1 ½ CUPS MILK

¼ CUP BUTTER OR MARGARINE

1 TEASPOON VANILLA

COOK TO 234 o F.( SOFT BALL STAGE)

PEANUT BUTTER

FANTASY FUDGE

3 CUP SUGAR

2/3 CUP EVAPORATED MILK

¾ CUP MARGARINE

3 ENV. BAKER’S CHOCOLATE

7 PZ MARSHMALLOW CRÈME

1 TSP VANILLA

1 CUP CHOPPED NUTS

COMBINE FIRST 4 INGREDIENTS AND COOK UNTIL IT COMES TO A ROLLING BOIL. BOIL FOR 5 MINUTES. TAKE OFF HEAT AND ADD LAST 3 INGREDIENTS. BEAT UNTIL WELL BLENDED. POUR INTO BUTTERED 9X13X3 INCH PAN AND COOL. CUT INTO SQUARES. SERVES 24.

HERSHEY’S CHOCOLATE FUDGE

4 CUP GRANULATED SUGAR

2 STICKS MARGARINE

1 LARGE CAN EVAPORATED MILK

1 LARGE PKG CHOCOLATE CHIPS

10 ½ OZ MARSHMALLOWS

7 OZ MARSHMALLOW CRÈME

4 OZ HERSHEY’S BAR

1 CUP CHOPPED NUTS

COMBINE FIRST 3 INGREDIENTS IN LARGE HEAVY PAN; BRING TO A BOIL AND COOK 6 TO 7 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT; ADD CHOCOLATE CHIPS, MARSHMALLOWS, MARSHMALLOW CRÈME AND HERSHEY’S BAR, STIRRING UNTIL COMPLETELY MELTED AND BLENDED. STIR IN NUTS; POUR INTO 2 LARGE BUTTERED PANS AND LET STAND OVERNIGHT. CUT INTO SQUARES. SERVES 5 POUNDS.

EASY CHOCOLATE FUDGE

1 CUP GRANULATED SUGAR

1 TSP VANILLA

¼ CUP COCOA

1/3 CUP MILK

¼ CUP MARGARINE OR BUTTER

1/3 CUP CHOPPED NUTS

1 TBSP LIGHT CORN SYRUP

2 – 2 ¼ CUP POWDERED SUGAR

MIX GRANULATED SUGAR & COCOA IN 2 QUART SAUCEPAN. STIR IN MILK, BUTTER & CORN SYRUP. HEAT TO BOILING OVER MEDIUM HEAT, STIRRING FREQUENTLY. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; COOL, WITHOUT STIRRING, UNTIL BOTTOM OF PAN IS LUKEWARM, ABOUT 45 MINUTES. STIR IN VANILLA & NUTS. STIR IN POWDERED SUGAR UNTIL MIXTURE IS VERY STIFF. PRESS INTO BUTTERED LOAF PAN, 9X5X3 INCHES. REFRIGERATE UNTIL FIRM, ABOUT 30 MINUTES. CUT INTO 1 INCH SQUARES. SERVES 32.

PEANUT BUTTER FUDGE

2 CUP SUGAR

2/3 CUP MILK

1 CUP BROWN SUGAR

6 TBSP BUTTER

½ CUP MARSHMALLOW CREAM

1 2/3 CUP PEANUT BUTTER

COOK SUGAR, BUTTER & MILK IN MEDIUM SAUCEPAN ON STOVE OVER MEDIUM HEAT UNTIL WHEN SOFT BALL FORMS. REMOVE FROM HEAT; ADD MARSHMALLOW CREAM & PEANUT BUTTER. STIR UNTIL CRAMY. POUR INTO LIGHTLY GREASED PAN. LET SET UNTIL FIRM; CUT & SERVE.

PEANUT BUTTER FUDGE

4 ½ CUP SUGAR

½ LB MARGARINE

1 ½ CUP EVAPORATED MILK

1 PINCH OF SALT

1 TBSP VANILLA

1 HEAPING CUP PEANUT BUTTER

7 ½ OZ MARSHAMALLOW CRÈME

PLACE MARSHMALLOWS CRÈME & PEANUT BUTTER IN LARGE MIXING BOWL. IN HEAVY LARGE SAUCEPAN, COMBINE SUGAR, BUTTER, MILK AND SALT. BRING TO A ROLLING BOIL AND COOK HARD FOR 12 MINUTES, STIRRING CONSTANTLY. POUR BOILING MIXTURE OVER MARSHMALLOW CRÈME & PEANUT BUTTER. BEAT UNTIL WELL BLENDED, THEN STIR IN VANILLA. POUR INTO LARGE BUTTERED PAN. WHEN COOL, CUT INTO SQUARES. SERVES 30.

Lasagna and Spaghetti

MEXICAN LASAGNA

1 LB GROUND BEEF

1 CUP REFRIED BEANS

1 CUP SOUR CREAM

4 OZ SHREDDED CHEESE (CHEDDAR)

12 OZ ORTEGA MILD

(THICK & CHUNKY SALSA)

6-10 HALVED HARD TACO SHELLS

BROWN BEEF & DRAIN. STIR IN ½ CUP SALSA. SPREAD ¼ CUP SALSA IN 10 INCH PIE PLATE AND TOP WITH HALF OF TACO SHELLS. SPREAD IN LAYERS HALF OF BEANS, MEAT, SOUR CREAM, AND CHEESE. REPEAT LAYERS AND COVER WITH FOIL. BAKE AT 350 FOR 30 MINUTES. SERVE WITH LETTUCE, SALSA AND SOUR CREAM ON THE SIDE. THIS CAN BE DOUBLED FOR A 9X13 INCH PAN. ALLOW A LITTLE EXTRA BAKING TIME.

EASY LASAGNA

1 LB GROUND CHUCK

1 TSP SUGAR

32 OZ JAR SPAGHETTI SAUCE

1 ¾ CUP WATER

1 TSP SALT

1 TSP MINCED PARSLEY

¼ TSP PEPPER

1 TBSP MINCED ONION

¼ TSP OREGANO FLAKES

15 OZ RICOTTA CHEESE

16 OZ SHREDDED MOZZARELLA CHEESE

½ CUP GRATED PARMESAN CHEESE

2 EGGS, SLIGHTLY BEATEN

8 OZ UNCOOKED LASAGNA NOODLES

BROWN GROUND CHUCK IN HEAVY 3 QUART SAUCEPAN; DRAIN FAT. ADD SAUCE, WATER & SEASONINGS. SIMMER ABOUT 15 MINUTES. SET ASIDE 4 OZ MOZZARELLA CHEESE. COMBINE REMAINING CHEESES WITH EGGS, SALT & PEPPER. POUR 1 CUP SAUCE ON BOTTOM OF 9X13 INCH BAKING PAN. LAYER 3 UNCOOKED LASAGNA NOODLES OVER SAUCE. COVER WITH ABOUT 1 ½ CUPS SAUCE. REPEAT LAYERS. SPRINKLE WITH THE RESERVED MOZZARELLA CHEESE. COVER PAN WITH FOIL & BAKE AT 350 FOR 1 HOUR. REMOVE FOIL & BAKE 5 TO 10 MINUTES LONGER. ALLOW TO STAND 10 MINUTES BEFORE CUTTING.

BAKED SPAGHETTI

1 CUP CHOPPED ONION

1 CUP CHOPPED GREEN PEPPER

1 TBSP BUTTER OR MARGARINE

1 CAN (28 OZ) TOMATOES WITH LIQUID, CUT UP

1 CAN (4 OZ) MUSHROOM STEMS & PIECES, DRAINED

1 CAN 2 ¼ OZ) SLICED RIPE OLIVES, DRAINED

2 TSP DRIED OREGANO

1 POUND GROUND BEEF, BROWNED & DRAINED

12 OZ SPAGHETTI, COOKED & DRAINED

2 CUPS (8OZ) SHREDDED CHEDDAR CHEESE

1 CAN (10 ¾ OZ) CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED

¼ CUP WATER

¼ CUP GRATED PARMESAN CHEESE

IN A LARGE SKILLET, SAUTE ONION & GREEN PEPPER IN BUTTER UNTIL TENDER. ADD TOMATOES, MUSHROOMS, OLIVES & OREGANO. ADD GROUND BEEF. SIMMER, UNCOVERED FOR 10 MINUTES. PLACE HALF OF THE SPAGHETTI IN A GREASED 13X9X2 IN BAKING DISH. TOP WITH HALF OF THE VEGETABLE MIXTURE. SPRINKLE WITH 1 CUP OF CHEDDAR CHEESE. REPEAT LAYERS. MIX THE SOUP AND WATER UNTIL SMOOTH, POUR OVER THE CASSEROLE. SPRINKLE WITH PARMESAN CHEESE. BAKE, UNCOVERED AT 350 FOR 30-35 MINUTES OR UNTIL HEATED THROUGH. YIELD: 12 SERVINGS

SPAGHETTI & MEATBALLS

MEATBALLS (RECIPE BELOW)

¼ CUP VEGETABLE OIL

1 CUP WATER

½ CUP CHOPPED ONION

1 TEASPOON SALT

½ CUP (6 OZ CAN) TOMATO PASTE

1 CLOVE GARLIC, MINCED

1 ½ CUPS (29 OZ CAN) TOMATO PUREE

½ TEASPOON EACH OREGANO & BASIL

1/8 TEASPOON PEPPER

16 OZ SKINNER SPAGETTI, UNCOOKED

PREPARE MEATBALLS, BROWN IN OIL IN LARGE SKILLET. DRAIN OFF EXCESS FAT. ADD ONION & GARLIC; SAUTE 2 TO 3 MINUTES. ADD TOMATO PUREE, WATER, TOMATO PASTE, SALT, OREGANO, BASIL & PEPPER; SIMMER 15 TO 20 MINUTES. COOK SPAGHETTI ACCORDING TO PACKAGE DIRETIONS, DRAIN. SERVE WITH SAUCE & MEATBALLS. 6 TO 8 SERVINGS.

MEATBALLS:

COMBINE 1 ½ LB GROND BEEF,

1/3 CUP FLAVORED BREAD CRUMBS,

1/3 CUP GRATED PARMESAN CHEESE,

2 EGGS, 1 TABLESPOON CHOPPED PARSLEY,

1 ½ TEASPOONS GARLIC SALT &

¼ TEASPOON PEPPER; SHAPE INTO SMALL BALLS.

Muffin

RAISIN BRAN MUFFINS

2 CUPS ALL-PURPOSE FLOUR

2 CUPS SUGAR

2 TEASPOONS BAKING SODA

1 ½ TEASPOONS SALT

7 ½ CUPS (15 OZ BOX) POST NATURAL RAISIN BRAN

1 QUART BUTTERMILK

1 CUP VEGETABLE OIL

4 EGGS, BEATEN

BLEND FLOUR, SUGAR, BAKING SODA & SALT IN LARGE MIXING BOWL. STIR IN CEREAL. ADD BUTTERMILK, OIL & EGGS AND BLEND UNTIL DRY INGREDIENTS ARE MOISTENED. DOES NOT STIR BATTER AGAIN. (MIXTURE MAY BE STORED, COVERED, IN A NONMETAL BOWL INREFRIGERATOR FOR UP TO SIX WEEKS.) AS NEEDED, FILL LIGHTLY GREASED MUFFIN PANS 2/3 FULL. BAKE AT 400 FOR 15 TO 20 MINUTES. IF DESIRED, LIGHTLY BRUSH MELTED BUTTER OVER & SPRINKLE WITH CINNAMON SUGAR BEFORE BAKING. MAKES ABOUT 4 DOZEN MUFFINS. NOTE: RECIPE MAY BE HALVED.

Meatballs

BAR-B-Q MEAT BALLS

2 LB GROUND BEEF

1 SMALL ONION

2 EGGS

1 TSP SALT

2 TBSP. GREEN PEPPER

1 TSP PEPPER

2 PKG CRACKERS, CRUMBLED

1 TSP GARLIC SALT

FOR THE SAUCE

1 ½ CUP KETCHUP

3 TBSP MUSTARD

¾ CUP WATER

3 TBSP BROWN SUGAR

3 TBSP VINEGAR

MIX ALL MEATBALL INGREDIENTS TOGETHER & MAKE INTO BALLS. PLACE IN OVEN DISH. MIX SAUCE INGREDIENTS TOGETHER & POUR OVER MEATBALLS. BAKE FOR 1 HOUR AT 400.

MEATBALLS

1 LB GROUND BEEF

¾ CUP UNCOOKED OATS

¾ CUP CANNED MILK SALT & PEPPER TO TASTE

½ CUP CHOPPED ONION

SAUCE

1 CUP KETCHUP

1 TBSP VINEGAR

2 TBSP WORCESTERSHIRE SAUCE

½ CUP WATER

MIX ALL TOGETHER & ROLL INTO SMALL BALLS. BROWN IN HOT FAT ABOUT 1 MINUTE OR LONGER. PLACE IN BAKING DISH & COVER WITH SAUCE. POUR SAUCE OVER MEATBALLS, THEN BAKE AT 350 FOR 1 HOUR.

MEATBALLS

1 LB GROUND BEEF

1 TSP SALT

½ CUP DRY BREAD CRUMBS

1/8 TSP PEPPER

1/3 CUP MINCED ONIONS

¼ CUP MILK

1 EGG

1 TBSP PARSLEY

¼ CUP SHORTENING

½ TSP WORCESTERSHIRE SAUCE

12 OZ BOTTLE CHILI SAUCE

10 OZ JAR GRAPE JELLY

MIX ALL INGREDIENTS, EXCEPT SHORTENING, CHILI SAUCE, JELLY. GENTLY SHAPE INTO 1 INCH BALLS. MELT SHORTENING IN LARGE SKILLET. BROWN MEATBALLS. REMOVE FROM SKILLET. DRAIN FAT. HEAT CHILI SAUCE & JELLY IN SKILLET UNTIL JELLY IS MELTED, STIRRING CONSTANTLY. ADD MEAT-

BALLS & STIR UNTIL COATED. PLACE INTO BAKING DISH & BAKE FOR 30 MINUTES AT 350. SERVES 48.

MEATBALLS

1 LB GROUND BEEF

¾ CUP UNCOOKED OATS

¾ CUP CANNED MILK SALT & PEPPER TO TASTE

½ CUP CHOPPED ONION

SAUCE

1 CUP KETCHUP

1 TBSP VINEGAR

2 TBSP WORCESTERSHIRE SAUCE

½ CUP WATER

MIX ALL TOGETHER & ROLL INTO SMALL BALLS. BROWN IN HOT FAT ABOUT 1 MINUTE OR LONGER. PLACE IN BAKING DISH & COVER WITH SAUCE. POUR SAUCE OVER MEATBALLS, THEN BAKE AT 350 FOR 1 HOUR.

SAUSAGE BALLS

1 LB SAUSAGE

3 CUP BISQUICK

1 CUP GRATED CHEDDAR CHEESE

PREHEAT OVEN TO 350. MIX THE INGREDIENTS. ROLL INTO BALLS & PLACE ON SHEET PAN & PABE FOR 15 MINUTES.

APPLESAUCE MEATBALLS

2 LB GROUND BEEF

1 CUP APPLESAUCE

1 CUP BREAD CRUMBS

2 EGGS

SALT & PEPPER TO TASTE

FLOUR

2 TBSP SHORTENING

1 STALK CELERY, SLICED THIN

1 GREEN PEPPER, MINCED SMALL

1 CARROT, THINLY SLICED 2 CUP TOMATO JUICE

1 SMALL ONION, THINLY SLICED

MIX TOGETHER GROUND BEEF, APPLESAUCE, AND BREAD CRUMBS TOGETHER; ADD EGGS. SEASON WITH SALT & PEPPER. MAKE INTO SMALL BALLS. ROLL IN THE FLOUR; BROWN IN HOT SHORTENING. PLACE MEATBALLS IN CASSEROLE; DRAIN OFF FAT. ADD VEGETABLES & JUICE. BRING TO BOIL. POUR OVER MEATBALLS & COVER. BAKE IN 350 OVEN ABOUT 40 MINUTES. THICKEN THE GRAVY WITH FLOUR BEFORE SERVING IF DESIRED. MAKES 8 TO 10 SERVINGS.

MEATBALLS

1 LBS GROUND BEEF

1 SMALL ONION CHOPPED

1 SMALL CAN EVAPORATED MILK

2 EGG

½ PKGE CRACKER CRUMB WHITE CRACKERS

MIX ROLL INTO SMALL BALLS.

BAKE FOR 15 MINUTES IN OVEN 350 DEGREES.

MIX IN MICRO PROOF BOWL

1 BROWN SUGAR

3 CUPS CATSUP UNTIL DISSOLVED

THEN POUR OVER MEATBALLS.

Meats

BACON QUICHE

6 SLICES BACON

½ TEASPOON SALT

1 MED. ONION CHOPPED

3 EGGS

1 CUP (4 OZ) SHREDDED SWISS CHEESE

1 CUP HALF & HALF OR LIGHT CREAM

1 TABLESPOON FLOUR

1 9 INCH BANQUET FROZEN PIE CRUST SHELL

COOK BACON UNTIL CRISP. DRAIN ON PAPER TOWEL & CRUMBLE. COOK ONION IN BACON DRIPPINGS UNTIL TENDER. DRAIN WELL. BEAT TOGETHER EGGS, HALF & HALF, AND SALT. STIR IN CRUMBLED BACON & ONION. TOSS CHEESE WITH FLOUR. PLACE IN FROZEN PIE CRUST. POUR EGG MIXTURE OVER. BAKE PIE ON COOKIE SHEET IN 325 DEGREE OVEN FOR 40 TO 45 MINUTES, OR UNTIL KNIFE INSERTED MIDWAY BETWEEN EGDE & CENTER COMES OUT CLEAN. COOL 10 MINUTES BEFORE SERVING. MAKES 6 SERVINGS.

PORK CHOP DINNER

4 LARGE POTATOES (PEELED)

¼ CAN MILK

4 SLICES AMERICAN CHEESE

4 PORK CHOPS

1 CAN MUSHROOM SOUP

GARLIC SALT

½ ONION (DICED)

SALT & PEPPER

1 CUP FRENCH STYLE GREEN BEANS (DRAINED WELL)

RESERVE 4 T OF SOUP. COMBINE REMAINING SOUP & MILK. ADD SLICED POTATOES, DICED ONION, SALT & PEPPER TO SOUP MIXTURE. PUT IN DEEP GREASED CASSEROLE DISH (9X9 INCH). PLACE CHEESE SLICES ON TOP OF CASSEROLE. PUT THE GREEN BEANS ON TOP OF CHEESE SLICES. PLACE PORK CHOPS ON TOP OF BEANS. SPRINKLE CHOPS WITH GARLIC SALT. SPREAD REMAINING SOUP ON CHOPS. COVER & BAKE AT 325 FOR 1 ½ HOURS OR LONGER. REMOVE COVER THE LAST 30 MINUTES OF BAKING TIME.

MEXICAN MEAT LOAF

1 LB HAMBURGER

1 T TACO SAUCE

1 CUP OATMEAL

½ ONION (CHOPPED)

1 EGG

½ CUP KETCHUP

1 T GREEN CHILIES

COMBINE INGREDIENTS AND PLACE IN LOAF PAN. BAKE AT 350 FOR 1 HOUR.

HAWAIIAN GRILLED PORK CHOPS

6 PORK CHOPS ( 1 INCH THICK)

20 OZ PINEAPPLE SLICES

½ CUP SOY SAUCE

1/3 CUP VEGETABLE OIL

¼ CUP MINCED ONION

1 CLOVE GARLIC

1 TBSP BROWN SUGAR

DRAIN PINEAPPLE, RESERVING ¼ CUP JUICE. SET PINEAPPLE ASIDE. PLACE CHOPS IN A LARGE SHALLOW DISH. COMBINE RESERVED PINEAPPLE JUICE AND LLET STAND OVERNIGHT, TURNING SEVERAL TIMES. GRILL PORK CHOPS, BRUSHING FREQUENTLY WITH MARINADE SAUCE. WHEN CHOPS ARE ALMOST FINISHED COOKING, LAY 1 SLICE OF PINEAPPLE ON EACH PORK CHOP. FINISH GRILLING. SERV ON COOKED RICE IF DESIRED. SERVES 6

BEEFSTEAK SURPRISE

1 LB BEEFSTEAK, LARGE CUBED

1 CUP COOKED RICE

(HICKORY FARMS)

3 TBSP OLIVE OIL

1 ONION, LARGE CUBED

1 GREEN PEPPER, LARGE CUBED

1 CAN CHOPPED TOMATOES

½ LB CHEDDAR CHEESE, SHREDDED

3 OR 4 DASHES SOY SAUCE

STIR BEEFSTEAKS, PEPPER & ONION AROUND IN OLIVE OIL UNTIL PEPPER IS TENDER. ADD TOMATOES, RICE & SOY SAUCE. STIR UNTIL MIXED WELL. ADD CHEESE; STIR UNTIL CHEESE IS MELTED. SERVE WITH HOT ROLLS. YIELDS: 6 TO 8 SERVINGS..

BEEF TERIYAKI

1/3 CUP SOY SAUCE

2 TBSP WATER

2 TBSP SUGAR

2 TBSP GROUND GINGER

1 TBSP CHOPPED GREEN ONION

1 LB LEAN BEEF, CUT INTO THIN STRIPS

2 CLOVES GARLIC, CHOPPED

1 GREEN PEPPER, CUT INTO SQUARES

MIX SOY SAUCE, WATER, SUGAR, ONION, GINGER, & GARLIC; POUR OVER MEAT AND COVER. REFRIGERATE 3 HOURS. HEAT OVEN TO BROIL AND /OR 550. THREAD MEAT & GREEN PEPPERS ON SKEWERS. BROIL 3 INCHES FROM HEAT UNTIL MEAT IS DONE, 3 TO 5 MINUTES. SERVES 6.

BLACKENED BEEF STIR-FRY

12 OZ TOP ROUND STEAK

2 TBSP TOMATO PASTE

1 TSP PAPRIKA

2 TSP CORNSTARCH

½ TSP GARLIC POWDER

¼ TSP BLACK PEPPER

¼ TSP DRIED THYME, CRUSHED

¼ TSP GROUND RED PEPPER

¼ TSP SALT

2/3 CUP BEEF BROTH

2 TBSP BEEF BROTH

8 OZ PKG FROZEN BABY CORN

2 CUP BROCCOLI FLOWERETS

1 MED CARROT, BIAS SLICED

½ CUP BIAS SLICED GREEN ONIONS

2 CUP SLICED FRESH MUSHROOMS

TRIM FAT FROM BEEF & CUT ACROSS THE GRAIN INTO THIN BITE-SIZE STRIPS. IN A MEDIUM BOWL, STIR TOBETHER PAPRIKA, GARLIC POWDER, THYME, SALT & BLACK & RED PEPPERS. ADD STEAK STRIPS; TOSS TO COAT WELL. IN A SMALL BOWL, STIR TOGETHER THE 2/3 CUP BEEF BROTH, TOMATO PASTE, & CORNSTARCH. SET ASIDE. SPRAY A COOL WOK WITH NONSTICK COOKING SPRAY. PREHEAT WOK OVER MEDIUM HEAT. STIR-FRY BROCCOLI & CARROTS FOR 3 MINUTES. ADD MUSHROOMS & GREEN ONIONS. STIR-FRY 2 MINUTES MORE. ADD CORN; FRY 2 MINUTES MORE. REMOVE VEGETABLES FROM WOK. CAREFULLY ADD THE 2 TBSP BROTH TO WOK. ADD MEAT; STIR-FRY FOR 2 TO 3 MINUTES. STIR BROTH-CORNSTARCH MIXTURE; ADD TO WOK. COOK & STIR TILL THICKENED & BUBBLY. RETURN VEGETABLES TO WOK. HEAT THROUGH. SERVE OVER RICE. SERVES 4.

DENVER STEAK

1 ½ LB FLANK STEAK (1/2 SLICED, ½ INCH THICK)

3 CLOVES GARLIC, FINELY CHOPPED

½ CUP VEGETABLE OIL

½ CUP TOMATO JUICE

½ CUP SOY SAUCE

½ CUP LIGHT BROWN SUGAR

½ TSP FRESHLY GROUND BLACK PEPPER

VEGETABLE OIL

USING A SHARP KNIFE, SCORE FLANK STEAK ON BOTH SIDES; ABOUT 1/8 INCH DEEP IN DIAMOND PATTERN. PLACE IN SHALLOW GLASS OR CERAMIC 9X13X2 INCH DISH. COMBINE GARLIC, OIL, JUICE, SOY SAUCE, BROWN SUGAR & PEPPER IN SMALL BOWL. POUR OVER STEAK. REFRIGERATE, COVERED, OVERNIGHT, TURNING SEVERAL TIMES. LET STAND AT ROOM TEMPERATURE FOR 2 HOURS BEFORE GRILLING. PREHEAT GRILL. DRAIN MARINADE FROM STEAK INTO SMALL SAUCEPAN. SKIM OIL FROM TOP. BRING TO BOILING. STRAIN INTO ANOTHER SAUCEPAN; KEEP WARM IF USING PRESOAKED WOOD CHIPS OR OTHER FLAVORINGS. SPRINKLE OVER HOT COALS OR LAVA ROCKS. BRUSH GRID LIGHTLY WITH VEGETABLE OIL. GRILL STEAKS OVER HOT FIRE OR HIGH HEAT 3 TO 5 MINUTES PER SIDE; DEPENDING ON DESIRED DONENESS. CARVE STEAK IMMEDIATELY BY CUTTING ACROSS THE GRAIN INTO SLICES ABOUT ¼ INCH THICK. PASS SAUCE. SERVES 4.

GREEN PEPPER STEAK

1 LB BEEF ROUND

¼ CUP SOY SAUCE

1 CLOVE GARLIC

¼ CUP SALAD OIL

1 CUP GREEN ONION, THINLY SLICED

1 ½ TSP GRATED FRESH GINGER OR ½ TSP GROUND

1 CUP RED OR GREEN PEPPERS, CUT INTO 1 INCH SQUARE

2 STALKS CELERY, THINLY SLICED

1 TBSP CORNSTARCH

1 CUP WATER

2 TOMATOES, CUT INTO WEDGES

WITH A VERY SHARP KNIFE, CUT BEEF ACROSS GRAIN INTO THIN STRIPS, ¼ INCH THICK. COMBINE SOY SAUCE, GARLIC, & GINGER; ADD BEEF. TOSS AND SET ASIDE WHILE PREPARING VEGETABLES. HEAT OIL IN LARGE FRYING PAN OR WOK. ADD BEEF & TOSS OVER HIGH HEAT UNTIL BROWNED. TASTE MEAT. IF IT IS NOT TENDER, COVER & SIMMER FOR 30 TO 40 MINUTES OVER LOW HEAT. TURN HEAT UP & ADD VEGETABLES. TOSS UNTIL VEGETABLES ARE TENDER-CRISP, ABOUT 10 MINUTES. MIX CORNSTARCH WITH WATER. ADD TO PAN; STIR & COOK UNTIL THICKENED. ADD TOMATOES & HEAT THROUGH. SERVES 4.

BEEFSTICK KABOBS

½ LB BEEFSTICK, CUBED

SWEET & SOUR SAUCE

1 PKG SKEWER STICKS

1 PKG CHERRY TOMATOES

3 LG GREEN PEPPERS, CHUNKS

1 PKG COCKTAIN ONIONS, STRIP OFF ENDS & WASH

1 PKG WHOLE FRESH MUSHROOMS

TAKE STICKS, PUT 2 PIECES OF BEEFSTICK & 1 PIECE OF EACH VEGETABLE ON IT. LAYER EACH ONE. BRUSH WITH SWEET & SOUR SAUCE. GRILL OR PUT IN BROILER PART OF OVEN FOR ABOUT 8 MINUTES.

BEEFSTICK ROLL-UPS

1 LB BEEFSTICK, SLICED THIN

1 CONTAINER WHIPPED CHEESE OR COLD PACK CHEESE SPREAD (ANY FLAVOR)

SPREAD LAYER OF CHEESE ON SLICE OF BEEFSTICK; ROLL UP AND SPEAR WITH TOOTHPICK. CONTINUE UNTIL YOU USE ALL OF THE BEEFSTICK. GREAT FOR PARTY APPETIZER.

SWANSON STEAKHOUSE ONION BEEF & PEPPER STIR-FRY

1 LB BONELESS BEEF SIRLOIN STEAK, ¾” THICK

3 TBSP CORNSTARCH

1 TBSP SOY SAUCE

1 CAN (14 ½ OZ) SWANSON BROTH WITH ONION

¼ TSP GARLIC POWDER

2 CUPS FRESH OR FROZEN GREEN OR RED PEPPER STRIPS

4 CUPS WHITE OR BROWN RICE

SLICE BEEF INTO VERY THIN STRIPS, MIX CORNSTARCH, BROTH, SOY AND GARLIC. STIR-FRY BEEF IN NONSTICK SKILLET UNTIL BROWNED & JUICES EVAPORATE. ADD PEPPERS, CORNSTARCH MIXTURE. COOK, STIRRING UNTIL MIXTURE BOILS & THICKENS. SERVE OVER RICE. SERVES 4.

KARO SWEET-N-SOUR PORK

16 OZ PINEAPPLE CHUNKS

2 TBSP CORN OIL

1 GREEN PEPPER, CUT INTO 1 INCH SQUARES

1 ONION, CUT IN THIN WEDGES

1 CLOVE GARLIC

1 LB BONELESS PORK, CUT IN THIN STRIPS

2 TBSP ARGO OR KINGSFORD CORNSTARCH

½ CUP KARO LIGHT OR DARK CORN SYRUP

¼ CUP CIDER BINEGAR

3 TBSP SOY SAUCE

2 TBSP CATSUP

DRAIN PINEAPPLE; RESERVE JUICE. IN LARGE SKILLET, HEAT CORN OIL OVER MEDIUM HIGH HEAT. ADD NEXT 3 INGREDIENTS; STIR-FRY FOR 2 MINUTES OR UNTIL TEDER CRESP. REMOVE. STIR FRY PORK ONE HALF AT A TIME, 3 MINUTES. RETURN ALL OF PORK TO SKILLET. IN BOWL, STIR TOGETHER PINEAPPLE JUICE & REMAINING 5 INGREDIENTS. STIR INTO SKILLET. ADD GREEN PEPER MIXTURE & PINEAPPLE. BRING TO A BOIL AND BOIL FOR 1 MINUTE. SERVE OVER RICE IF DESIRED. SERVES 4.

DEER JERKY

1 TBSP SALT

¼ CUP SOY SAUCE

2 TSP ONION SALT

2 TBSP PEPPER

1 TSP GARLIC POWDER

1 TBSP MUSTARD

½ CUP WORCESTERSHIRE SAUCE

MIX ALL INGREDIENTS TOGETHER AND TO MEAT. SOAK FOR ABOUT 24 HOURS, STIRRING ONCE IN A WHILE. DRAIN AND PAT DRY. PUT ON WIRE RACK AND BAKE FOR 3 HOURS AT 150 DEGREES. DOUBLE THIS RECIPE FOR 1 GALLON OF MEAT & KEEP IN REFRIGERATOR.

SHIRLEY’S DEER STEAK

1 ½ CUP FLOUR

1 CUP MAZOLA OIL

1 STICK FLEISCHMANN’S MARGARINE

MCCORMICK’S LEMON & PEPPER SEASONING TO TASTE

SALT

PREHEAT OVEN TO 300. PREPARE SKILLET LIKE YOU ARE GOING TO FRY CHICKEN ( MEDIUM HEAT). ADDING BUTTER & OIL. ROLL MEAT IN FLOUR, THEN PLACE INTO HOT OIL AND BUTTER; SEASON TO TASTE. LET COOK ABOUT 3 TO 4 MINUTES ON THIS SIDE; REMOVE FROM SKILLET AND PUT ON COOKIE SHEET. PUT INTO PREHEATED OVEN AND COOK FOR ABOUT 20 MINUTES TILL FLOUR IS CRISPY. DO NOT OVERCOOK.

VENISON POT ROAST

1 (2 TO 4 LB) VENISON ROAST, CUT INTO 2 INCH SQUARES ( OPTIONAL)

6 TO 8 LARGE POTATOES, PEELED & CUT UP

10 TO 12 CARROTS, PEELED AND SLICED

2 LARGE ONIONS, SLICED THIN

5 BOUILLON CUBES

WATER

IN LARGE POT, PLACE ROAST IN WATER AND BOIL ABOUT ½ HOUR AND DRAIN OFF WATER. REPLACE IN FRESH WATER TO CLEAN PAN. ADD BOUILLON CUBES AND BOIL ½ HOUR, THEN ADD VEGETABLES. COOK FOR ABOUT 1 HOUR OR UNTIL VEGETABLES ARE TENDER. SERVE WITH HOT ROLLS AND TOSSED SALAD. ENJOY.

VENISON SAUSAGE

12 LB LEAN VENISON

1 TSP NUTMEG

6 LB PORK FAT

¼ CUP SALT

3 TBSP SAGE

¼ CUP PEPPER

4 TSP CLOVES

TRIM ALL FAT FROM VENISON; GRIND WITH MEDIUM BLADE OF GRINDER. GRIND PORK FAT; ADD TO VENISON. ADD SAGE, CLOVES, NUTMEG, SALT, AND PEPPER; MIX WELL. CHILL FOR 24 HOURS. WRAP IN FOIL & FREEZE. (WRAP IN SERVING SIZE THAT IS NEEDED FOR FAMILY)

BEEFSTICK & CABBAGE

1 LB BEEFSTICK, CUBES (HICKORY FARMS)

1 SMALL HEAD FRESH CABBAGE, SLICED OR CHOPPED

½ CUP SLICED PEPPERS (MILD OR HOT)

2 TBSP SWEET HOT MUSTARD 2 CUP WATER

COMBINE BEEFSTICK, CABBAGE & PEPPERS WITH WATER. STEAM UNTIL CABBAGE IS TENDER. DRAIN EXCESS WATER. ADD SWEET HOT MUSTARD. STIR. SERVE WITH CORN BREAD. YEILD: 4 SERVINGS.

SWEET-SOUR STIR-FRIED BEEF

1 LB BEEF FLANK STEAK

1 TBSP CORNSTARCH

1 TBSP COLD WATER

3 TBSP VEGETABLE OIL

1 MED. ONION, CUT

½ CUP WATER

8 ¼ OZ CHUNK PINEAPPLE, DRAINED

¼ CUP SUGAR

¼ CUP WHITE VINEGAR

1 TBSP CHICKEN BOUILLON

1 TBSP SOY SAUCE

1 MED. GREEN PEPPER

2 MED. TOMATOES, EACH CUT INTO EIGHTHS

TRIM EXCESS FAT FROM BEEF; CUT BEEF WITH GRAIN INTO 2 INCH STRIPS. CUT STRIPS ACROSS GRAIN INTO 1/8 INCH SLICES. MIX CORNSTARCH & 1 TBS WATER. HEAT OIL IN 12 INCH SKILLET OR WOK OVER MEDIUM-HIGH HEAT UNTIL BEEF IS BROWN, ABOUT 3 MINUTES. STIR IN PINEAPPLE, ½ CUP WATER, THE SUGAR, VINEGAR, BOUILLON AND SOY SAUCE. HEAT TO BOILING. STIR IN CORNSTARCH MIXTURE. COOK & STIR 1 MINUTE. STIR IN GREEN PEPPER & TOMATOES; COOK AND STIR 1 MINUTE. SERVE WITH HOT COOKED RICE IF DESIRED. SERVES

Miscellanies

SPANISH RICE SKILLET

1 ½ GROUND BEEF

1 CUP WATER

1 LARGE ONION

SALT & PEPPER TO TASTE

1 (8OZ) CAN TOMATO SAUCE

1 TSP PARSLEY

1 CUP UNCOOKED RICE

¼ TO ½ CUP CATSUP

1 TSP WORCESTERSHIRE SAUCE

SCALLOPED POTATOES & HAM

4 LBS WHITE POTATOES (PEELED & SLICED)

1 CAN CREAM OF POTATOE SOUP

¼ TSP SALT

½ TSP PEPPER

1 LB SHAVED HAM

½ CUP MILK

2 T BUTTER

CHOP HALF OF THE HAM INTO SMALL PIECES. MIX WITH SALT, PEPPER, POTATOES, AND SOUP. PAT DOWN INTO 13X9 INCH PAN. POUR MILK OVER THIS AND DOT WITH BUTTER. COVER WITH REMAINING HAM AND BAKE COVERED AT 350 UNTIL POTATOES ARE TENDER.

PUMPKIN WITH HAM

ONIONS AND CORN

3 CUP PEELED & DICED FRESH PUMPKIN (1/2 INCH PIECES)

1 CUP CHICKEN SOUP STOCK OR BROTH

2 T BUTTER OR OLIVE OIL

2 LARGE YELLOW ONIONS (SLICED)

½ LB DICED HAM (1/2 INCH PIECES)

1 (10OZ) PKG FROZEN CORN

SALT & PEPPER TO TASTE

TOASTED PUMPKIN SEEDS FOR GARNISH

PLACE THE DICED PUMPKIN IN A COVERED 2 QUART SAUCEPAN. ADD THE BROTH AND BUTTER OR OIL; TOP WITH THE ONIONS. COVER AND SIMMER UNTIL THE PUMPKIN IS JUST TENDER, ABOUT 15 MINUTES. ADD THE HAM AND CORN; COOK UNTIL THE CORN IS TENDER, ABOUT 8 MINUTES. ADD SALT AND PEPPER TO TASTE. TOP WITH TOASTED PUMPKIN SEEDS IN HOT FRYING PAN ALONG WITH SOME OLIVE OIL AND TOAST UNTIL BROWN. ADD SALT & COOL.

SPANISH RICE

1 LB GROUND BEEF

2 T BUTTER

3 CUP WATER

GARLIC SALT TO TASTE

1 BEEF BOUILLON CUBE

ONION SALT TO TASTE

2 (8OZ) CAN TOMATO SAUCE

¼ CUP CHOPPED GREEN PEPPER

1 ½ CUP RICE (UNCOOKED)

BROWN GROUND BEEF IN ELECTRIC SKILLET, THEN ADD ALL OTHER INGREDIENTS. STIR BRINGING TO A BOIL. COVER & REDUCE HEAT TO SIMMER AND COOK UNTIL RICE IS DONE, 20 TO 30 MINUTES.

SPANISH RICE SKILLET

1 ½ GROUND BEEF

1 CUP WATER

1 LARGE ONION

SALT & PEPPER TO TASTE

1 (8OZ) CAN TOMATO SAUCE

1 TSP PARSLEY

1 CUP UNCOOKED RICE

¼ TO ½ CUP CATSUP

1 TSP WORCESTERSHIRE SAUCE

CHEESY HAM ROLLS

12 OZ THINLY SLICED HAM

1 JAR CHEEZ WHIZ

1 JAR STUFFED GREEN OLIVES

SPREAD CHEESE ON HAM, ROLL UP VERY TIGHTLY & CUT ABOUT ½ INCH EACH, PLACING OLIVE ON TOP WITH TOOTHPICK .

CHEESE ‘N WIENER CRESCENTS

8 LARGE WIENERS

4 SLICES AMERICAN CHEESE, CUT IN 6 STRIPS EACH

8 OZ CAN PILLSBURY REFRIGERATED CRESCENT DINNER ROLLS

HEAT OVEN TO 375. SLIT WIENERS TO WITHIN ½ INCH OF ENDS; INSERT 3 STRIPS CHEESE IN EACH. SEPARATE CRESCENT DOUGH INTO 8 TRIANGLES; WRAP DOUGH OVER WIENER, KEEPING CHEESE UP. PLACE ON UNGREASED COOKIE SHEET, CHEESE SIDE UP. BAKE FOR 12 TO 15 MINUTES OR UNTIL GOLDEN BROWN.

BREAD & BUTTER PICKLES

4 QT CUCUMBERS

1 SWEET RED PEPPER

6 WHITE ONIONS

3 CLOVES GARLIC

1 SWEET GREEN PEPPER

½ CUP SALT (PICKLE)

MIXTURE:

3 CUP WHITE VINEGAR

5 CUP SUGAR

1 ½ TSP TURMERIC

1 ½ TSP CELERY SEED

3 TBSP MUSTARD

SLICE THINLY ALL THE FIST INGREDIENTS; LET STAND 3 HOURS IN CHOPPED ICE. DRAIN ICE OFF; PUT IN VINEGAR MIXTURE. BRING TO A BOIL & PUT IN JARS.

KERR KRISPY LUNCH PICKLES

25 TO 30 MEDIUM CUCUMBERS

5 CUP CIDER VINEGAR

8 LARGE WHITE ONIONS

½ CUP SALT

5 CUP SUGAR

1 TSP TURMERIC

2 TBSP MUSTARD SEEDS

½ TSP CLOVES

CLEAN & SLICE CUCUMBERS AS THIN AS POSSIBLE & SLICE ONIONS, COMBINE ADDING SALT. LET STAND 3 HOURS AND DRAIN. COMBINE VINEGAR, SUGAR & SPICES IN LARGE KETTLE, BRING TO BOIL. ADD CUCUMBERS & ONIONS. HEAT THOROUGHLY. DO NOT BOIL. PACK WHILE HOT INTO JARS & SEAL AT ONCE.

PICKLED BEETS

2 CUP SUGAR

1 TSP CLOVES

2 CUP WATER

1 TSP ALLSPICE

2 CUP VINEGAR

1 TBSP CINNAMON

SELECT SMALL YOUNG BEETS, COOK UNTIL TENDER. DIP INTO COLD WATER; PEEL OFF SKINS, MAKE THE PRECEDING SYRUP & POUR OVER BEETS & BOIL 10 MINUTES. PACK INTO JARS AND SEAL AT ONCE.

TURKEY GRAVY

YIELD: 4 CUPS

FAT DRIPPINGS

½ CUP FLOUR

MILK OR WATER

1 TEASPOON SALT

1/8 TEASPOON PEPPER

POUR DRIPPINGS FROM ROASTING PAN INTO LARGE MEASURING CUP. PLACE 4 TABLESPOONS FAT FROM DRIPPINGS INTO ROASTING PAN. SPOON ANY REMAINING FAT FROM DRIPPINGS. ADD ENOUGH LIQUID TO MAKE 4 CUPFULS. BLEND FLOUR INTO FAT IN PAN & STIR, HEAT TO BROWN. GRADUALLY ADD LIQUID, STIRRING TO BLEND. STIR & HEAT TO MAKE A SMOOTH GRAVY. ADD FINELY CHOPPED COOKED GIBLETS, IF DESIRED. SEASON WITH SALT & PEPPER. BRING TO A BOIL. STIR AND COOK 5 TO 10 MINUTES.

OATMEAL-RAISIN CRINKLES

1 CUP KROGER PURE GOLDEN SHORTENING

1 CUP GRANULATED SUGAR

1 CUP FIRMLY PACKED LIGHT BROWN SUGAR

1 EGGS

1 ½ CUPS SIFTED ALL-PURPOSE FLOUR

1 TEASPOON SALT

1 TEASPOON SODA

1 TEASPOON VANILLA EXTRACT

3 CUPS QUICK COOKING ROLLED OATS

1 CUP RAISIN

CREAM SHORTENING & SUGAR; ADD EGGS & HEAT WELL. COMBINE FLOUR WITH SALT AND SODA. ADD TO CREAMED MIXUTRE; MIX WELL. STIR IN REMAINING INGREDIENTS. DROP BY TEASPOONFULS ONTO GREASED BAKING SHEETS. BAKE IN PREHEATED MODORATE OVEN 375 ABOUT 12 MINUTES OR UNTIL GOLDEN BROWN. MAKES ABOUT 7 DOZEN COOKIES.

CHOCOLATE EASTER EGG ICING

1 PKG CHOCOLATE CHIPS

1 TSP WAX

2 TBSP BUTTER

COMBINE ALL INGREDIENTS IN TOP OF DOUBLE BOILER; MELT OVER HOT WATER. ROLL CANDY EGGS IN MIXTURE TO COAT WELL. CHILL BEFORE DECORATING

FRIED APPLES

3 LB BAG JONATHAN OR DELICIOUS APPLES

½ CUP WHITE OR BROWN SUGAR

PINCH OF SALT

1 TO 2 T. MARGARINE

MELT MARGARINE IN A LARGE DEEP SKILLET. SLICE THE WASHED, CORED, AND UNPEELED APPLES INTO SKILLET. FILL SKILLET HEAPING FULL AS APPLES WILL COOK DOWN. SPRINKLE WITH SALT. ADD ½ CUP OR MORE OF SUGAR. COVER & COOK ON A LOW HEAT UNTIL APPLES BEGIN TO GET SOFT. REMOVE LID & ALLOW APPLES TO COOK DOWN. SERVE HOT, GOOD WITH VANILLA ICE CREAM.

NO-COOK FILLING:

1 PKG (8 OZ) CREAM CHEESE, SOFTENED

1 CAN EAGLE BRAND SWEETENED CONDENSED MILK (NOT EVAPORATED MILK)

1/3 CUP BOTTLED LEMON JUICE (MEASURED ACCURATELY)

1 TEASPOON VANILLA EXTRACT

4 MED. SIZE RIPE DOLE BANANAS

1 TABLESPOONS BOTTLED LEMON JUICE

BEAT CREAM CHEESE TIL LIGHT & FLUFFY. ADD SWEETENED CONDENSED MILK. BLEND THOROUGHLY. ADD 1/3 CUP LEMON JUICE & VANILLA. STIR TIL THICKENED. SLICE 3 BANANAS; LINE CRUST WITH BANANA SLICES. TURN FILLING INTO CRUST. REFRIGERATE 2-3 HOURS, OR TIL FIRM. (DON’T FREEZE.) CUT FOURTH BANANA INTO THIN SLICES; DIP IN REMAINING LEMON JUICE. GARNISH TOP OF PIE WITH BANANA SLICES. YIELD: 8 SERVINGS.

LONG JOHN SILVER BATTER

½ CUP WATER

½ CUP MILK

1 CUP FLOUR

1 TABLESPOON BAKING POWDER

1 TABLESPOON VINEGAR

½TEASPOON SALT

FLOUNDER OR PERCH FILETS. BEAT TOGETHER FIRST SIX INGREDIENTS UNTIL SMOOTH. DIP FILETS IN BATTER, FRY IN DEEP FAT, UNTIL GOLDEN BROWN, TURNING ONCE. IF OTHER TYPE OF FISH IS USED, OMIT SALT.

LOW CALORIE VEGETABLE SOUP

1 LG HEAD CABBAGE

1 LG ONION

2 OR 3 LG JARS SLICED MUSHROOMS

4 TO 6 CARROTS, SLICED

1 QT WATER

2 LG CAN TOMATOES (OR JUICE)

6 BEEF BOUILLON CUBES

DRIED RED HOT PEPPERS TO TASTE, CRUSHED

1 OR 2 QT GREEN BEANS

IN LARGE PAN OR COOKER, POUR WATER. ADD CUT UP CABBAGE, ONION, CARROTS, MUSHROOMS, GREEN BEANS, TOMATOES, & BOUILLON CUBES. COOK OVER MEDIUM HEAT TILL CABBAGE & ONION IS TENDER, HOT PEPPERS & MUSHROOMS TAKES PLACE OF MEAT. ADD ANY OTHER VEGETABLE YOU LIKE THAT IS LOW IN CALORIE & CARBOHYDRATES.

EASY SCALLOPED POTATOES

1 CUP SLICED, PARED POTATOES

2 ¾ TSP SALT

¼ CUP CHOPPED ONION

1/8 TSP PEPPER

½ CUP MILK

1 (10 ½ OZ) CAN CONDENSED CREAM OF CELERY SOUP

PLACE HALF OF POTATOES IN GREASED 1 ½ QT BAKING DISH. TOP WITH HALF OF ONION. REPEAT LAYERS. SPRINKLE WITH SALT & PEPPER. BLEND SOUP & MILK; POUR OVER POTATOES. COVER & BAKE IN 350 OVEN FOR 1 HOUR. REMOVE COVER AND CONTINUE BAKING 30 MINUTES.

LUCKY CHARMS MICRO SNACKS

3 TBSP MARGARINE OR BUTTER

5 CUP LUCKY CHARMS CEREAL

25 LARGE MARSHMALLOWS OR 3 ½ CUP MINIATURE ONES

GREASE SQUARE PAN, 8X8X2 INCHES OR 9X9X2 INCHES. PLACE MARGARINE & MARSHMALLOWS IN LARGE MICROWAVEABLE BOWL. MICROWAVE, UNCOVERED ON HIGH 1 MINUTE 30 SECONDS TO 3 MINUTES, STIRRING AFTER 1 MINUTE, UNTIL MIXTURE IS MELTED & SMOOTH WHEN STIRRED. STIR IN CEREAL UNTIL WELL COATED. PRESS MIXTURE IN PAN; COOL. CUT INTO ABOUT 2X2 INCH BARS. MAKES 16 BARS.

CREAMY PARTY PUNCH

½ GAL VANILLA ICE CREAM

½ GAL ORANGE SHERBERT (OR FAVORITE FLAVOR)

1 CAN FROZE ORANGE JUICE, THAWED (OR FAVORITE FLAVOR)

1 (2LITER) GINGER ALE OR 7-UP

THAW SLIGHLY ICE CREAM AND SHERBERT IN PUNCH BOWL, ADDING THAWED ORANGE JUICE; STIR GENTLY TO MIX TOGETHER. ADD SODA SLOWLY, WILL FOAM SOME. KEEP CHILLED. SHOULDN’T BE MIXED UNTIL READY TO SERVE.

LOW CALORIE MILKSHAKE

½ CUP POWDERED MILK

1 TSP FLAVORING

½ CUP WATER (OR SODA, ANY FLAVOR

8 TO 10 ICE CUBES

SUGAR SUBSTITUTE TO TASTE

IN BLENDER, MIX AT HIGHEST SPEED, MIX MILK, WATER, FLAVORING, AND SUGAR SUBSTITUTE. ADD ICE CUTES, ONE AT A TIME, TO MAKE SURE THEY ARE CHOPPED VERY FINE. IF USING FLAVORED SODA, OMIT WATER AND SUGAR SUBSTITUE.

RED PUNCH

6 PKG RED KOOL-AID (STRAWBERRY, CHERRY, OR RASPBERRY)

1 (12OZ) CANNED (UNDILUTED) FROZEN ORANGE JUICE

1 (6OZ) UNDILUTED FROZEN LEMONADE

1 (46 OZ) CAN PINEAPPLE JUICE

3 CUP SUGAR

5 OR 6 BOTTLES SPRITE ( OR GINGER ALE OR 7-UP)

COMBINE FIRST 5 INGREDIENTS IN 2 GALLON CONTAINER; ADD ENOUGH WATER TO FILL CONTAINERS ¾ FULL. JUST BEFORE SERVING, ADD SPRITE. SERVES A CROWD LIKE CHISTMAS FAMILY GET TOGETHER.

COUNTRY BUTTER

1 LB OLEO BUTTER

1 CUP SWEET MILK

1 LB PURE BUTTER

1 CUP BUTTERMILK

LET OLEO AND BUTTER SET OUT FOR 1 HOUR IN A LARGE BOWL. ADD MILK AND BEAT WITH ELECTRIC MIXER UNTIL WELL BLENDED. ADD ½ TEASPOON SALT OR LESS ( AS DESIRED TO TASTE).

PANCAKE MIX

1 CUP FLOUR MIX

1 EGG

FRUIT

2 TBSP BUTTER

1 TBSP SUGAR

COMBINE FIRST 4 INGREDIENTS. STIR IN MILK TO MAKE A THICK BATTER. SPOON IN A SKILLET.

PITA POCKETS

½ LB COOKED HAM OR BEEF, CUBED OR BEEFSTICKS

1 LARGE GREEN PEPPER, CHUNKED

1 RED PEPPER(SWEET), CHUNKED

1 LARGE ONION, CHOPPED

1 SMALL CAN WHOLE KERNEL CORN

OLIVE OIL

1 PKG PITA POCKETS (WHITE)

½ LB MOZZARELLA CHEESE, SHREDDED

SALT AND PEPPER TO TASTE

STIR MEAT, PEPPERS, ONION, AND CORN IN OIL UNTIL PEPPERS ARE TENDER. STUFF MIXTURE INTO PITA POCKETS. SPRINKLE TOP WITH CHEESE AND SALT AND PEPPER. BAKE AT 350 FOR 10 MINUTES OR UNTIL CHEESE MELTS. SERVE HOT.

QUICHE LORRAINE

1 TBSP BUTTER

½ CUP FINELY CHOPPED ONION

COOK 5 MINUTES

MIX:

3 EGGS, SLIGHTLY BEATEN

2 CUP CREAM

½ LB SHREDDED GRUYERE

1 TSP SALT

ADD 1 CUP CHOPPED BEEF STEAK. SEASON WITH CAYENNE AND NUTMEG. POUR INTO 9 INCH PIE CRUST. BAKE 10 MINUTES AT 450, THEN REDUCE HEAT TO 325 & COOK UNTIL FIRM (ABOUT 20 MINUTES).

CHOCOLATE EASTER EGG ICING

1 PKG CHOCOLATE CHIPS

1 TSP WAX

2 TBSP BUTTER

COMINE ALL INGREDIENTS IN TOP OF DOUBLE BOILER; MELT OVER HOT WATER. ROLL CANDY EGGS IN MIXTURE TO COAT WELL. CHILL BEFORE DECORATING.

SAVORY BAKED BEANS

4 SLICES BACON

2 TBSP BROWN SUGAR

½ CUP CHOPPED ONION

1 TSP MUSTARD

1 TBSP WORCESTERSHIRE SAUCE

2 (16 OZ) CANS CAMPBELL’S HOMESTYLE BEANS

COOK BACON UNTIL CRISP; DRAIN. RESERVE 2 TBSP BACON DRIPPINGS IN SKILLET. CRUMBLE BACON. COOK ONION IN DRIPPINGS UNTIL TENDER; ADD WITH BACON TO REMAINING INGREDIENTS & MIX WELL. TOP WITH ADDITIONAL BACON IF DESIRED. BAKE UNCOVERED, IN 1 ½ QT CASSEROLE AT 325 FOR 1 ½ HOURS OR MICROVAVE AT ABOUT 70% POWER FOR 25 TO 30 MINUTES. SERVES 6 TO 8.

BEEFSTICK MACARONI & CHEESE

½ LB BEEFSTICK, CUBED (HICKORY FARMS)

1 ONION, CHUNKED

2 TBS BUTTER

½ CUP HALF & HALF

SALT & PEPPER

1 (12 OZ) CONATINER SHARP CEDDAR CHEESE (COLD PACK SPREAD)

1 LB BULK PASTA ROTINI OR SEASHELL PASTA

BOIL PASTA, DRAIN. BROWN MEAT & ONION TOGETHER. ADD PASTA TO MEAT MIXTURE. ADD ALL OTHER INGREDIENTS. STIR UNTIL CHEESE IS MELTED.

SWEET POTATO SURPRISE

1 20 OZ CAN SWEET POTATOES

¼ CUP BROWN SUGAR

¼ CUP BUTTER OR MARGARINE, MELTED

½ CUP GRAHAM CRACKER CRUMBS

16-18 MARSHMALLOWS

MASH SWEET POTATOES WITH WOODEN SPOON OR POTATO MASHER IN MEDIUM SIZE BOWL. ADD BROWN SUGAR & MELTED BUTTER. SHAPE ¼ -1/3

CUP OF MIXTURE AROUND ONE LARGE MARSHMALLOW. ROLL IN GRAHAM CRACKER CRUMBS. PLACE SWEET POTATO BALLS ON UNGREASED COOKIE SHEET & BAKE IN 350 DEGREE GAS OVEN FOR 12-15 MINUTES.

COBBLER BATTER

4 OZ 1 STICK BUTTER

½ CUP SUGAR

½ CUP MILK

1 CUP SELF-RISING FLOUR

¾ TEASPOON SALT

1 TEASPOON VANILLA

COMBINE ALL INGREDIENTS TO MAKE BATTER. MIX 1 OR 2 TABLESPOONS CORNSTARCH WITH 1 CUP SUGAR. SPRINKLE SUGAR MIXTURE OVER FRESH FRUIT IN 8X8 INCH SQUARE PAN. POUR BATTER OVER FRUIT MIXTURE. TOP WITH A SYRUP MIXTURE OF ½ CUP WATER & 1 CUP SUGAR. BAKE 1 HOUR AT 350.

FLAKY PIE CRUST

1 CUPS SIFTED ALL PURPOSE FLOUR

1 TEASPOON SALT

2/3 CUP SHORTENING

5 TO 6 TABLESPOONS COLD WATER

SIFT FLOUR WITH SALT, CUT IN SHORTENING UNTIL MIXUTRE RESEMBLES FINE MEAL. SPRINKLE WITH WATER, A TABLESPOON AT A TIME, MIXING LIGHTLY WITH FORK UNTIL ALL OF FLOUR IS MOISTENED. FORM DOUGH INTO A BALL, DIVIDE IN HALF. ROLL EACH TO 1/8 INCH THICKNESS ON LIGHTLY FLOURED BOARD; FIT PASTRY LOOSELY INTO PIE PLATES. PRICK BOTTOM & SIDES WITH FORK; TRIM AND FLUTE EDGES. BAKE IN PREHEATED 400 DEGREE OVEN FOR 10 TO 12 MINUTES OR UNTIL GOLDEN BROWN. MAKES TWO 8 OR 9 INCH CRUSTS OR ONE 8 OR 9 INCH DOUBLE CRUST PIE

NOTE: FOR 2-CRUST PIE, DO NOT PRICK. FOLLOW RECIPE DIRECTIONS FOR BAKING.

SPAGHETTI & MEATBALLS

1 LB GROUND ROUND

1 ½ FINELY CHOPPED CLOVES OF GARLIC

1 EGG

4 SLICES BREAD

1 MEDIUM ONION (GROUND FINE)

¼ TSP SALT

¼ TSP DRIED RED PEPPERS

PINCH OF OREGANO

OLIVE OIL

2 ½ CLOVES OF GARLIC (CHOPPED FINE)

1 LARGE CAN OF TOMATO JUICE (1 QT. 14 OZS)

3 CANS TOMATO PASTE

3 CANS WATER (USE TOMATOE PASTE CANS)

6 BAY LEAVES

1 TSP SALT

½ TSP RED PEPPERS (CRUSHED) (NO MORE THAN ½ TSP)

MIX GROUND ROUND, CHOPPED GARLIC, EGG, BREAD, ONION, ¼ TSP SALT, RED PEPPERS, AND OREGANO. LET STAND AT ROOM TEMPERATURE. COVER THE BOTTOM OF A 6-QUART KETTLE WITH OLIVE OIL. BROWN THE CHOPPED GARLIC IN OIL OVER LOW HEAT UNTIL LIGHT BROWN. ADD TOMATO JUICE AND TOMATO PASTE. ADD WATER. ADD BAY LEAVES, THE SALT AND RED PEPPERS. BRING SAUCE TO A BOIL & THEN SIMMER. COOK SAUCE FOR ABOUT 3 HOURS. MAKE ABOUT 15 LARGE MEATBALLS FOR MEAT MIXTURE. ADD THEM TO THE SAUCE FOR THE FINAL 45 MINUTES OF SIMMERING THE SAUCE. PREPARE SPAGHETTI AND LADLE SAUCE AND MEATBALLS OVER THE PASTA.

ALUMINUM FOIL STEW (SILVER TURTLES)

15 POTATOES, PEELED

1 ½ LB GROUND BEEF

5 CARROTS, PEELED

SALT & PEPPER

3 ONIONS, PEELED

SLICE POTATOES, CARROTS & ONIONS; PLACE IN LARGE BOWL. COVER WITH WATER. GREASE SQUARES OF FOIL. SHAPE BEEF INTO PATTIES; PLACE ONE ON EACH SQUARE OF FOIL. DRAIN VEGETABLES THOROUGHLY. TOP GROUND BEEF WITH VEGETABLES; SEASON WITH SALT & PEPPER. FOLD FOIL; SEAL WELL. PLACE ON OUTDOOR GRILL. COOK UNTIL BEEF & VEGETABLES ARE TENDER.

ELBERTS CHILI (SPECIAL)

½ TSP GOURMET FLAVOR-ALL SEASONING

1 TBSP CHILI POWDER

1 TBSP STEAK SAUCE

2 BEEF BOUILLON CUBES

8 OZ TOMATO SAUCE

1 CUP KETCHUP

1 MEDIUM ONION

1 MEDIUM PEPPER

1 ½ LB GROUND BEEF

DASH OF TERIYAKI OR WORCESTERSHIRE SAUCE

1 SMALL CAN TOMATOES OR 3 MED. RIPE TOMATOES

5 CUP COOKED PINTO BEANS (WITH SOUP OR CANNED)

KIDNEY BEANS

COMBINE KETCHUP, TOMATOES, BEEF CUBES, TERIYAKI AND STEAK SAUCE WITH COOKED BEANS & SOUP. SIMMER WHILE SLOWLY FRYING BEEF. DICE ONION & PEPPER; CUT UP TOMATOES INTO SMALL CHUCKS. ADD TO ALMOST DONE BEEF. ADD SEASONINGS & CHILI POWDER & COOK SLOWLY UNTIL PEPPER & ONION COOK SOFT. COMBINE WITH BEAN MIXTURE & SIMMER FOR ABOUT ½ HOUR. SERVES

PIE CRUST

2 CUP SIFTED HUDSON CREAM SELF RISING FLOUR

¼ CUP SHORTENING

3 1/3 TABLESPOONS COLD MILK

PREHEAT OVEN 400 DEGREES. CUT SHORTENING INTO FLOUR WITH PASTRY BLENDER OR RUB WITH FINGERTIPS UNTIL THE SHORTENING PARTICLES ARE THE SIZE OF SMALL PEAS. ADD MILK SLOWLY, TOSSING MIXTURE LIGHTLY WITH FORK AT EACH ADDITION. PRESS INTO A BALL. ROLL OUT TO ABOUT 1/8 INCH THICKNESS. PLACE ROLLED PASTRY IN PIE TIN & PRESS AGAINST BOTTOM & SIDES WITH FORK TO PREVENT PUFFING DURING BAKING. BAKE FOR 10 MINUTES OR UNTIL GOLDEN BROWN. YIELD: ONE SIGLE 8 OR 9 PASTRY SHELL. FOR A TWO-CRUST PIE, DOUBLE THE AMOUNTS OF INGREDIENTS LISTED.

PECAN BALLS

1 CUP BUTTER

1 TBSP WATER

2 TSP VANILLA

2 CUP SIFTED FLOUR

1 CUP CONFECTIONERS SUGAR

1 CUP CHOPPED PECANS

CREAM BUTTER, ½ CUP SUGAR. ADD VANILLA, WATER; ADD FLOUR. MIX WELL & ADD PECANS. FORM INTO SMALL BALLS OR 1 ½ INCH LONG ROLLS. BAKE ON UNGREASED COOKIE SHEET IN SLOW OVEN AT 300 FOR 20 MINUTES OR UNTIL DELICATELY BROWN. ROLL IN CONFECTIONER SUGAR WHILE HOT. MAKES 3 TO 4 DOZEN.

Pies

CHERRY YUM YUM

CRUST

2 ½ TO 3 CUPS GRAMHAM CRACKER CRUMBS

1 TABLESPOONS POWDERED SUGAR

1 STICK SOFTENED BUTTER OR MARGARINE

PUT INTO BAKE PAN WORK UNTIL COMPLETELY MIXED & SPREAD EVENLY.

FILLING COMBINE IN MIXER

1 8OZ PHILEDELPHIA CREAM CHEESE

1 FAMILY SIZE DREAM WHIP

½ CUP POWDERED SUGAR

1 TEASPOON VANILLA

USE EITHER CAN MILK OR DAIRY MILK, FOLLOW DIRECTIONS ON DREAM WHIP PKGE. MIX WELL SPREAD OVER CRUST. TOP WITH A CAN OF CHERRY PIE FILLING LUCKY LEAF IF YOU CAN FIND IT. YOU CAN USE ANY PIE FILLING EXCEPT STRAWBERRY.

DREAM PIE

2 ENVELOPES DREAM WHIP WHIPPED TOPPING MIX

2 ¾ CUPS COLD MILK

1 TEASPOON VANILLA

1 PACKAGES (4-SERVING SIZE) JELL-O INSTANT PUDDING & PIE FILLING, ANY FLAVOR

1 BAKED 9-INCH PIE SHELL, COOLED, OR 1 PACKAGED GRAHAM CRACKER OR CHOC FLAVOR CRUST

BEAT WHIPPED TOPPING MIX WITH 1 CUP MILK & THE VANILLA, USING LARGE MIXER BOWL: BEAT AT HIGH WITH ELECTRIC MIXER ABOUT 6 MINUTES OR UNTIL TOPPING THICKENS & FORMS

PEAKS.

ADD REMAINING MILK & THE PIE FILLING MIX: BLEND AT LOW. BEAT AT HIGH FOR 2 MINUTES, SCRAPING BOWL OCCASIONALLY.

SPOON INTO PIE SHELL. CHILL AT LEAST 4 HOURS.

APPLE PIE

1 CUP SUGAR

2 TABLESPOONS FLOUR

1 TEASPOON CINNAMON

1/8 TEASPOON SALT

4 TO 5 CUPS APPLES, PEELED & SLICED

1 TABLESPOON LEMON JUICE

1 TABLESPOONS BUTTER

CRUST:

2 CUPS ALL-PURPOSE FLOUR

1 TEASPOON SALT

¾ CUP SHORTENING

5 TABLESPOONS COLD WATER

PREPARE PASTRY & ROLL OUT UNDER CRUST; FIT INTO PIE PAN. COMBINE SUGAR, FLOUR, CINNAMON & SALT; SPREAD HALF OF THIS MIXTURE OVER APPLES. SPRINKLE WITH LEMON JUICE & DOT WITH BUTTER. ROLL, FIT & SEAL UPPER CRUST. BAKE ON LOWER SHELF OF A HOT OVEN (425) FOR 30 TO 40 MINUTES.

TACO PIE

1 ½ LB GROUND BEEF

1 PKG TACO SEASONING

1 LARGE CONTAINER SOUR CREAM

1 MED SIZE BAG CORN CHIPS, CRUSHED

2 CUP SHREDDED CHEDDAR CHEESE

2 CANS CRESCENT ROLLS

PREHEAT OVEN TO 350. BROWN GROUND BEEF AND DRAIN. ADD TACO SEASONING. PAT OUT CRESCENT ROLLS IN BOTTOM AND SIDES OF 9X13 BAKING DISH FOR CRUST. ADD ½ BAG OF CRUSHED CORN CHIPS, THEN ½ OF GROUND BEEF MIXTURE. SPREAD SOUR CREAM OVERGROUND BEEF, THEN PUT THE OTHER HALF OF GROUND BEEF OVER SOUR CREAM. TOP WITH SHREDDED CHEESE AND REST OF CORN CHIPS. BAKE UNTIL CRUST IS BROWN.

BROWNIE PIE

1 SQUARE (1 OZ) UNSWEETENED CHOCOLATE

1 TABLESPOON BUTTER OR MARGARINE

1 TABLESPOONS HOT COFFEE

1 EGGS

½ CUP LIGHT CORN SYRUP

¼ CUP SUGAR

1/3 CUP CHOPPED PEACANS

1 (9 OZ) BANQUET FROZEN PIE CRUST SHELL

10 PECAN HALVES

WHIPPED TOPPING

MELT CHOCOLATE & BUTTER WITH COFFEE IN HEAVY PAN OVER LOW HEAT. COOL SLIGHTLY. BEAT TOGETHER CORN SYRUP & SUGAR FOR 3 MINUTES ON MEDIUM SPEED, UNTIL LIGHT & FLUFFY. STIR IN COOLED CHOCOLATE MIXTURE. ADD CHOPPED PECANS. POUR MIXTURE INTO FROZEN PIE SHELL. PLACE PEACAN HALVES IN TWO CIRCLES ON TOP OF FILLING. BAKE PIE ON COOKIE SHEET IN 375 DEGREE OVEN FOR 25 MINUTES, UNTIL FILLING IS FIRM. COOL, CHILL SEVERAL HOURS. SERVE WITH COLD WHIP TOPPING.

TACO PIE

1 ½ LB GROUND BEEF

1 PKG TACO SEASONING

1 LARGE CONTAINER SOUR CREAM

1 MED SIZE BAG CORN CHIPS, CRUSHED

2 CUP SHREDDED CHEDDAR CHEESE

2 CANS CRESCENT ROLLS

GUESS WHAT PIE!

½ LB CUBED BEEF STEAK

¼ LB ROBUSTO, CUBED

¼ CUP CHOPPED ONION

½ CUP MAYONNAISE

¼ LB HOT PEPPER CHEESE, CUBED

¼ LB CHEESE ‘N PEPPERONI, CUBED

1 CUP MILK

2 EGGS

MIX TOGETHER & POUR INTO 2 UNBAKED PIE SHELLS. BAKE AT 425 FOR 25 TO 30 MINUTES.

BLACK WALNUT DREAM PINEAPPLE PIE

1 CAN EAGLE BRAND MILK

12 OR 16 OZ CAN CRUSHED PINEAPPLE, WELL DRAINED

6 TBSP REALEMON CONCENTRATE

12 OR 16 OZ COOL WHIP

1 OR 1 ½ CUP BLACK WALNUTS, CHOPPED

MIX ALL INGREDIENTS TOGETHER WELL WITH A MIXER. POUR INTO 2 READY GRAHAM CRACKER CRUSTS (9INCH). CHILL WELL AND SERVE COLD.

COCONUT-PINEAPPLE PIE

3 EGGS

¼ CUP PLUS 2 TBSP BUTTER OR MARGINE, MELTED

1 ½ CUP SUGAR

1 CUP FLAKED COCONUT

3 TBSP ALL-PURPOSE FLOUR

1 (15 ¼ OZ) CAN CRUSHED PINEPPLE, DRAINED

1 UNBAKED 9 INCH DEEP DISH PASTRY SHELL

BEAT EGGS AT MEDIUM SPEED OF AN ELECTRIC MIXER UNTIL THICK AND LEMON COLORED. ADD BUTTER AND NEXT 4 INGREDIENTS; MIX WELL. POUR INTO PASTRY SHELL. BAKE AT 350 FOR 50 MINUTES OR UNTIL FILLING IS SET. YEILD: 1 (9 INCH) PIE.

FRENCH COCONUT PIE

1 STICK BUTTER

1 TSP VANILLA

1 ½ CUP SUGAR

PINCH OF SALT

3 WHOLE EGGS

1 1/3 CUP COCONUT

1 TBSP VINEGAR

MIX TOGETHER AND POUR IN PIE SHELL. BAKE AT 325 FOR 45 MINUTES TO 1 HOUR.

PUMPKIN PIE

FOR TWO 9 INCH PIES

1 ½ CUPS BROWN SUGAR

½ TEASPOON NUTMEG

1 TEASPOON SALT

4 EGGS

2 TABLESPOONS FLOUR

1 TEASPOON CINNAMON

1 CAN (1LB.13OZ) STOKELY’S FINEST PUMPKIN

2 CUPS EVAPORATED MILK

½ TEASPOON GINGER

1 CUP WATER

¼ TEASPOON GROUND CLOVES

1 UNBAKED 9 INCH PASTRY SHELLS

THOROUGHLY MIX TOGETHER THE BROWN SUGAR, SALT, FLOUR AND SPICES. ADD SLIGHTLY BEATEN EGGS AND PUMPKIN; MIX UNTIL WELL BLENDED. STIR IN MILK AND WATER, THEN POUR INTO SHELLS. BAKE IN A 450 OVEN FOR 20 MINUTES; THEN REDUCE HEAT TO 350 FOR 45 MINUTES LONGER OR UNTIL AN INSERTED KNIFE COMES OUT CLEAN.

CHOCOLATE PIE DELIGHT

3 ½ OZ. PACKAGE KROGER CHOCOLATE PUDDING & PIE FILLING

1 CUPS MILK

1 TABLESPOONS SUGAR

1 9 INCH KROGER FROZEN PIE CUST SHELL

TOPPING

2 OZ PACKET KROGER TIP TOP WHIPPED TOPPING MIX

½ TEASPOON VANILLA

½ CUP COLD MILK

1 TABLESPOONS CONFECTIONERS SUGAR

1 TABLESPOONS COCOA

PREPARE PUDDING MIX ACCORDING TO PACKAGE DIRECTIONS. STIR IN SUGAR AND COOL THOROUGHLY. FIE PIE SHELL WITH COOLED PUDDING MIX AND REFRIGERATE. PREPARE TOPPING ACCORDING TO PACKAGE DIRECTIONS, ADDING CONFECTIONERS SUGAR AND COCOA BEFORE BEATING. SPREAD OVER FILLED PIE & REFRIGERATE UNTIL SERVING.

STRAWBERRY PIE

1 9 INCH KROGER FROZEN PIE CRUST SHELL

1 QUART STRAWBERRIES, WASHED & HULLED, OR 1 (20 OZ) PACKAGE FROGER FROZEN WHOLE STRAWBERRIES

½ CUP SUGAR

1 TABLESPOONS CORNSTARCH

½ CUP WATER

FEW DROPS OF RED FOOD COLORING

BAKE PIE CRUST ACCORDING TO PACKAGE DIRECTIONS. COOL. MASH ENOUGH STRAWBERRIES TO MEASURE ½ CUP. BLEND TOGETHER SUGAR & CORNSTARCH IN A SAUCEPAN. ADD WATER, FOOD COLORING AND CRUSHED STRAWBERRIES. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS & BOILS. BOIL AND STIR FOR 1 MINUTE. COOL. LIGHTLY TOSS THE REMAINING STRAWBERRIES WITH THE COOLED COOKED MIXTURE. POUR INTO BAKED PIE CRUST & REFRIGERATE FOR SEVERAL HOURS. SERVE WITH WHIPPED CREAM IF DESIRED.

DUTCH APPLE PIE

1 KEEBLER GRAHAM CRACKER READY-CRUST

1 LARGE EGG YOLK, SLIGHTLY BEATEN

5 ½ CUPS FRESH SLICED, CORED, PEELED COOKING APPLES

1 TABLESPOON LEMON JUICE *

½ CUP SUGAR

¼ CUP LIGHT BROWN SUGAR, FIRMLY PACKED

3 TABLESPOONS ALL PURPOSE FLOUR

¼ TEASPOON SALT

½ TEASPOON GROUND CINNAMON

¼ TEASPOON GROUND NUTMEG

¾ CUP ALL PURPOSE FLOUR

¼ CUP SUGAR

¼ CUP BUTTER OR MARGARINE, AT ROOM TEMP

PREHEAT OVEN TO 375. BRUSH BOTTOM & SIDES OF CRUST EVENLY WITH EGG YOLK; BAKE ON BAKING SHEET UNTIL LIGHT BROWN; ABOUT 5 MINUTES. REMOVE CRUST FROM OVEN. COMBINE SLICED APPLES, LEMON JUICE, ½ CUP SUGAR, ¼ CUP BROWN SUGAR, 3 TABLESPOONS FLOUR, SALT, CINNAMON & NUTMEG. MIX WELL & SPOON INTO CRUST. MIX REMAINING FLOUR, SUGAR, BROWN SUGAR & BUTTER WITH FORK OR PASTRY BLENDER UNTIL CRUMBLY. SPRINKLE TOPPING MIXTURE EVENLY OVER APPLES. BAKE ON BAKING SHEET UNTIL TOPPING IS GOLDEN & FILLING IS BUBBLING, ABOUT 50 MINUTES. COOL ON WIRE RACK. SERVE AT ROOM TEMP. SERVES 8

*OMIT LEMON JUICE OF APPLES ARE VERY TART

FUDGE PIE

¾ CUP BROWN SUGAR

2 TSP INSTANT COFFEE

1 STICK BUTTER OR MAR.

1 TSP VANILLA

3 EGGS

½ CUP FLOUR

1 (12 OZ) CHOCOLATE CHIPS

8 OZ WALNUTS

1 TSP RUM EXTRACT

1 PREPARED PIE CRUST

IN DOUBLE BOILER, MELT CHOCOLATE CHIPS. CREAM BUTTER & BROWN SUGAR UNTIL FLUFFY. ADD EGGS, ONE AT A TIME, MIXING WELL AFTER EACH ONE. ADD MELTED CHOCOLATE, RUM EXTRACT, COFFEE & VANILLA. MIX THOROUGHLY. ADD FLOUR AND NUTS. MIX THOROUGHLY. POUR INTO PIE CRUST AND BAKE 20 MINUTES IN PREHEATED OVEN AT 325. COOL COMPLETELY AND CHILL’ SET OUT FOR ½ HOUR BEFORE SERVING.

MOCK APPLE PIE

2 CUP WATER

24 RITZ CRACKERS

1 ¼ CUP SUGAR

½ STICK BUTTER

2 TSP CREAM OF TARTAR

CINNAMON

COMBINE IN 2 QUART PAN WATER, SUGAR, AND CREAM OF TARTAR; BRING TO A BOIL. DROP IN CRACKERS (DO NOT STIR); BOIL FOR 2 MINUTES. POUR INTO UNBAKED PIE SHELL; DOT WITH BUTTER. SPRINKLE WITH CINNAMON. PUT TOP CRUST ON AND BAKE FOR 20 MINUTES AT 425 OR UNTIL CRUST IS BROWN.

PEANUT BUTTER PIE

1/3 CUP PEANUT BUTTER

1/8 TSP SALT

¾ CUP CONFECTIONERS SUGAR

2 CUP SCALDED MILK

1 (9 INCH) BAKED PASTRY SHELL

3 EGG YOLKS, SLIGHTLY BEATEN

1/3 CUP FLOUR

2 TSP OLEO

½ CUP SUGAR

½ TSP VANILLA

BLEND PEANUT BUTTER WITH CONFECTIONERS SUGAR UNTIL CONSISTENCY OF MEAL. SPRINKLE 2/3 OF MIXTURE OVER IN BAKED PIE SHELL. COMBINE FLOUR, SUGAR, AND SALT IN TOP OF DOUBLE BOILER; GRADUALLY STIR IN MILK AND COOK, STIRRING CONSTANTLY. ADD SOME OF MILK MIXTURE TO EGG YOLKS AND THEN ADD ALL OF YOLK MIXTURE TO THE REMAINING MIXTURE IN THE DOUBLE BOILER. COOK UNTIL THICK AND ADD BUTTER AND VANILLA. POUR INTO PIE SHELL AND TOP WITH MERINGUE MADE FROM THE 3 EGG WHITES. SPRINKLE WITH REMAING PEANUT BUTTER MIXTURE & BAKE 15 TO 20 MINUTES AT 350.

PUMPKIN CHIFFON PIE

2/3 CUP SUGAR

1 ENV UNFLAVORED GELATIN

½ TSP SALT

½ TSP CINNAMON

½ TSP NUTMEG

3 SLIGHTLY BEATEN EGG YOLKS

¾ CUP MILK

1 CUP PUMPKIN

3 EGG WHITES

1/3 CUP SUGAR

MIX FIRST 5 INGREDIENTS; STIR IN MILK & EGG YOLKS AND MIX; STIR OVER MEDIUM HEAT UNTIL MIXTURE THICKENS SLIGHTLY. STIR IN PUMPKIN. CHILL UNTIL MIXTURE MOUNDS WITH SPOON. BAKE PIE SHELL.

BEAT EGG WHITES TO SOFT PEAK; ADD SUGAR AND MIX, BEATING TO STIFF PEAK. FOLD INTO PUMPKIN. PUT IN PIE SHELL AND LET CHILL.

PEANUT BUTTER CUSTARD PIE

9 INCH UNBAKED PIE SHELL

1 CUP CREAMY-STYLE PEANUT BUTTER

1 TSP VANILLA EXTRACT

1 ½ CUPS SUGAR

½ TSP SALT

2 EGGS, WELL BEATEN

1 ¼ CUPS MILK

PREPARE PIE SHELL, USING YOUR OWN PASTRY OR A MIX. REFRIGERATE TILL READY TO USE. PREHEAT OVEN TO 450 F.

IN LARGE BOWL OF ELECTRIC MIXER, AT LOW SPEED, CREAM PEANUT BUTTER & VANILLA. COMBINE SUGAR, SALT GRADUALLY ADD TO PEANUT BUTTER, CREAMING AFTER EACH ADDITION UNTIL MIXTURE IS FLUFFY. WITH MIXER AT MED. SPEED GRADUALLY BEAT THE EGGS INTO THE PEANUT BUTTER MIXTURE.

AT LOW SPEED, BLEND IN MILK BEAT UNTIL SMOOTH. STRAIN MIXTURE INTO PIE SHELL, BAKE 10 MINUTES.

FRESH STRAWBERRY PIE

2 TABLESPOONS CORN STARCH

1 CUP SUGAR

1 CUP WATER

1 QUART FRESH STRAWBERRIES

½ PACKAGE (2 OZ SIZE) STRAWBERRY GELATIN

1 BAKED 9 INCH PIE SHELL, COOLED WHIPPED CREAM OR TOPPING

BLEND TOGETHER CORN STARCH & SUGAR; COMBINE WITH WATER IN SAUCEPAN. COOK, STIRRING, UNTIL THICK, ABOUT 3 TO 5 MINUTES. REMOVE FROM HEAT; ADD GELATIN & STIR UNTIL DISSOLVED. ALLOW TO COOL, BUT NOT COMPLETELY COLD. CLEAN & SLICE STRAWBERRIES; SPREAD EVENLY IN BAKED PIE SHELL. POUR COOLED GELATIN MIXTURE OVER ALL; CHILL FOR 2 TO 3 HOURS. JUST BEFORE SERVING, GARNISH WITH WHIPPED CREAM OR TOPPING.

PEANUT BUTTER PIE

CRUST:

1 ¼ CUPS CHOCOLATE COOKIE CRUMBS (20 COOKIES)

¼ CUP SUGAR

¼ CUP BUTTER OR MARGARINE, MELTED

FILLING:

1 PKG (8 OZ) CREAM CHEESE, SOFTENED

1 CUP CREMY PEANUT BUTTER

1 CUP SUGAR

1 TBSP BUTTER OR MARGARINE, SOFTENED

1 TSP VANILLA

1 CUP HEAVY CREAM, WHIPPED

GRATED CHOCOLATE OR CHOCOLATE COOKIE CRUMBS, OPITIONAL

COMBINE CRUST INGREDIENTS, PRESS INTO A 9 INCH PIE PLATE. BAKE AT 375 FOR 10 MINUTES. COOL, IN A MIXING BOWL, BEAT CREAM CHEESE, PEANUT BUTTER, SUGAR, BUTTER, VANILLA UNTIL SMOOTH. FOLD IN WHIPPED CREAM. GENTLY SPOON INTO CRUST. GARNISH WITH CHOCOLATE OR COOKIE CRUMBS IF DESIRED. REFRIGERATE. YIELD: 8-10 SERVINGS.

Pizza

STRAWBERRY PIZZA

1 STICK BUTTER (SOFT)

1 CUP FLOUR

1 (8OZ) COOL WHIP

1 CUP POWDERED SUGAR

STRAWBERRIES

¼ CUP POWDERED SUGAR

STRAWBERRY GLAZE

1 (8OZ) SOFT CREAM CHEESE

MIX BUTTER, FLOUR AND SUGAR TOGETHER & PRESS WITH HAND INTO PIZZA PAN & BAKE UNTIL BROWN AT 325 ABOUT 15 MINUTES. LET COOL. MIX TOGETHER CREAM CHEESE, COOL WHIP AND SUGAR; BLEND WELL. SPREAD ON COOLED CRUST. ARRANGE SLICE STRAWBERRIES ON CREAM MIX. TOP WITH GLAZE.

Salads

DUMP SALAD

1 CAN MED. CRUSHED PINEAPPLE, DRAINED

1 PT COTTAGE CHEESE

1 (3OZ) PKG JELLO (ANY FLAVOR)

1 LARGE CONTAINER COOL WHIP

DO NOT DISSOLVE JELLO. ADD IT STRAIGHT FROM PACKAGE TO THE PINEAPPLES & COTTAGE CHEESE. STIR & BLEND WELL. FOLD IN THE COOL WHIP. CHILL MIXTURE 2 OR 3 HOURS BEFORE SERVING.

RIBBON SALAD

1 BOX LIME JELLO

1 PKG CREAM CHEESE

1 BOX LEMON JELLO

1 BOX CHERRY JELLO

1 SMALL CAN CRUSHED PINEAPPLE

MIX LIME JELLO WITH 1 CUP OF HOT WATER & PINEAPPLES. POUR INTO PAN AND LET JELL, THEN MIX LEMON JELLO WITH 1 CUP OF HOT WATER & 1/3 CUP COLD WATER. ADD CREAM CHEESE. MIX WELL.

POUR MIXTURE OVER THE FIRST LAYER & LET IT JELL, THEN MIX CHERRY JELLO WITH 1 CUP HOT WATER & 1 CUP COLD WATER, THEN POUR IT OVER THE SECOND LAYER. LET CHILL FOR A COUPLE OF HOURS.

PEACH SALAD

1 LG (6OZ) PEACH JELL-O

2/3 CUP SUGAR (OPTIONAL)

2/3 CUP WATER

1 JAR JR PEACH BABY FOOD

1 (NO.2) CAN PINEAPPLE (UNDRAINED)

1 (8OZ) PKG CREAM CHEESE (SOFT)

TOPPING:

LARGE COOL WHIP

NUTS

BOIL 1 OR 2 MINTES WHILE STIRRING. POUR INTO CASSEROLE DISH. CHILL. TOP WITH COOL WHIP & NUTS.

BEAN SALAD

2 CUP GREEN BEANS

¾ CUP SUGAR

2 CUP RED KIDNEY BEANS

½ CUP OIL

2 CUP YELLOW WAX BEANS

½ CUP VINEGAR

½ CUP ONIONS, CHOPPED

½ TSP PEPPER

½ TSP SALT (OR CELERY SALT)

½ CUP GREEN PEPPERS, CHOPPED

DRAIN JUICE FROM BEANS; PLACE IN MIXING BOWL & ADD ONION & GREEN PEPPER IN SMALLER BOWL. MIX TOGETHER SUGAR, OIL, VINEGAR, SALT & PEPPER. POUR THIS MIXTURE OVER BEANS & MIX LIGHLY WITH WOODEN SPOON. COVER & REFRIGERATE SEVERAL HOURS.

CARROT SALAD

2 LB CARROTS

½ CUP SUGAR

1 GREEN PEPPER

½ CUP VEGETABLE OIL

1 ONION

½ CUP VINEGAR

1 CAN TOMATO SOUP

CUT CARROTS. COOK FOR 20 MINUTES AND DRAIN. CUT ONION & PEPPER & ADD TO CARROTS. MIX REMAINING INGREDIENTS & POUR OVER CARROTS, PEPPER & ONION. REFRIGERATE OVERNIGHT. MAKES 2 QUARTS.

CORN BREAD SALAD

1 PKG MARTHA WHITE CORN BREAD MIX

1 LG TOMATO

1 LG PURPLE ONION

1 LG GREEN PEPPER

1/3 CUP MAYONNAISE

2 TSP LEMON JUICE

2 TSP LAWRY’S SEASONED SALT

BAKE CORN BREAD MIX ACCORDING TO DIRECTIONS. COOL & CRUMBLE IN BOWL. IN FOOD PROCESSOR, FINELY CHOP PEPPER & ONION. MIX PEPPER, ONION, AND TOMATO TO CORN BREAD CRUMBS. MIX MAYONNAISE, SALT & LEMON JUICE UNTIL WELL BLENDED. MIX IN WITH OTHER INGREDIENTS. PLACE IN REFRIGERATOR FOR ABOUT 2 HOURS BEFORE SERVING.

GREEN PEA SALAD

1 MEDIUM HEAD LETTUCE

1 CUP MAYONNAISE

1 (16OZ) CAN PEAS, DRAINED

2 TBSP SUGAR

1 MEDIUM PURPLE ONION, DICED

1 (8OZ) PKG SHREDDED CHEDDAR CHEESE

¾ CUP BACON, COOKED, DRAINED, & CRUMBLED

TEAR LETTUCE INTO SMALL PIECES. DRAIN PEAS & ADD INGREDIENTS & MIX, CHILL & SERVE. SERVES 8-10.

LAYER SALAD

2 HEADS LETTUCE, TORN

5 OR 6 CARROTS,GRATED

10 OR 15 RADISHES, GRATED

1 LG ONION, CHOPPED

12 TO 20 OZ FROZEN PEAS, THAWED

1 LB CHEDDAR CHEESE, GRATED

¼ CUP SUGAR

1 LB BACON, FRIED CRISP & CRUMBLED

8 TO 10 EGGS, HARD-BOILED & CHOPPED

1 ½ CUP MAYONNAISE

IN LARGE SALAD BOWL, LAYER 1/3 LETTUCE. NEXT LAYER ½ OF CARROTS, RADISHES, ONION, EGGS, PEAS & CHEESE, THEN LAYER ½ LETTUCE & REPEAT TO CHEESE & THEN REST OF LETTUCE. TOP WITH DRESSING MADE FROM MIXING MAYONNAISE & SUGAR WELL. SPREAD THIS OVER TOP LETTUCE & SPRINKLE CRUMBLED BACON OVER DRESSING. DO NOT STIR. JUST DIP OUT AS IS EACH PERSON STIRS THEIR OWN SALAD.

POTATO SALAD

8 TO 10 MEDIUM POTATOES

1/3 DILL PICKLE RELISH

6 HARD-BOILED EGGS

1 LG ONION, CHOPPED FINE

1 CUP CELERY, CHOPPED FINE

1 CUP SALAD DRESSING ( LIKE MIRACLE WHIP)

BOIL POTATOES IN SKINS TILL TENDER; PEEL & CHOP UP VERY FINE. SOME MAY EVEN BE MASHED. ADD EGGS, ONIONS, CELERY & RELISH. SALAD DRESSING MIX UNTIL WELL BLENDED. CHILL & SERVE. WILL KEEP IN REFRIGERATOR FOR ABOUT A WEEK. SERVE WITH RITZ CRACKERS OR A FULL MEAL.

RIBBON SALAD

1 BOX LIME JELLO

1 PKG CREAM CHEESE

1 BOX LEMON JELLO

1 BOX CHERRY JELLO

1 SMALL CAN CRUSHED PINEAPPLE

MIX LIME JELLO WITH 1 CUP OF HOT WATER & PINEAPPLES. POUR INTO PAN AND LET JELL, THEN MIX LEMON JELLO WITH 1 CUP OF HOT WATER & 1/3 CUP COLD WATER. ADD CREAM CHEESE. MIX WELL.

POUR MIXTURE OVER THE FIRST LAYER & LET IT JELL, THEN MIX CHERRY JELLO WITH 1 CUP HOT WATER & 1 CUP COLD WATER, THEN POUR IT OVER THE SECOND LAYER. LET CHILL FOR A COUPLE OF HOURS.

FLUFFY FRUIT SALAD

2 CANS (20 OZ) CRUSHED PINEAPPLE

2/3 CUP SUGAR

2 TBSP ALL-PURPOSE FLOUR

2 EGGS, LIGHTLY BEATEN

¼ CUP ORANGE JUICE

3 TBSP LEMON JUICE

1 TBSP VEGETABLE OIL

2 CANS (17 OZ EACH) FRUIT COCKTAIL, DRAINED

2 CANS (11 OZ EACH) MANDARIN ORANGES, DRAINED

2 BANANAS, SLICED

1 CUP HEAVY CREAM, WHIPPED

DRAIN PINEAPPLE, RESERVING 1 CUP JUICE IN A SMALL SAUCEPAN. SET PINEAPPLE ASIDE. TO SAUCEPAN, ADD SUGAR, FLOUR, EGGS, ORANGE JUICE, LEMON JUICE AND OIL. BRING TO A BOIL, STIRRING CONSTANTLY. BOIL FOR 1 MINUTE, REMOVE FROM THE HEAT & LET COOL. IN A SALAD BOWL, COMBINE PINEAPPLE, FRUIT COCKTAIL, ORANGES & BANANAS. FOLD IN WHIPPED CREAM & THE COOLED SAUCE. CHILL FOR SEVERAL HOURS. YIELD: 12 – 16 SERVINGS.

ANGEL SALAD

1 FAMILY SIZE LEMON JELL-O

2 CUP BOILING WATER

1 PKG MINATURE MARSHMALLOWS (OR)

24 LARGE ONES CUT IN SMALL PIECES

1 (8OZ) PKG CREAM CHEESE

1 (NO.1) CAN CRUSHED PINEAPPLES

2 CUP SMALL CURD COTTAGE CHEESE

¼ CUP PECANS

¼ CUP MARASCHINO CHERRIES

1 PKG DREAM WHIP

½ CUP COLD MILK

1 TSP VANILLA

DISSOLVE JELL-O IN BOILING WATER. ADD MARSHMALLOWS & CREAM CHEESE, THEN STIR UNTIL CHEESE IS COMPLETELY DISSOLVED & LET SET UNTIL COLD. ADD THE PINEAPPLES & THE COTTAGE CHEESE, THE NUTS & CHERRIES MAY BE ADDED AT THIS TIME. MIX DREAM WHIP WITH ½ CUP COLD MILK & VANILLA. BEAT UNTIL THICK. ADD TO JELL-O MIXTURE & LET SET AT LEAST 2 HOURS IN REFRIGERATOR.

Sundaes

CHOCOLATE SUNDAES FOR CAL. COUNTERS

ENVELOPE 1 ¾ OZ LOW-CALORIE WHIPPED TOPPING MIX

1 EGG WHITES

1 ½ TSP. VANILLA

¼ TSP. CREAM OF TARTAR – DASH OF SALT

1 TBSP. SUGAR

¼ CUP CHOCOLATE-FLAVORED SYRUP

PREPARE WHIPPED TOPPING MIX AS DIRECTED ON PACKAGE. BEAT EGG WHITES, VANILLA, CREAM OF TARTAR & SALT IN SMALL MIXER BOWL UNTIL FOAMY. BEAT IN SUGAR, CONTINUE BEATING UNTIL STIFF & GLOSSY, ABOUT 3 MINUTES. FOLD INTO TOPPING. SPOON ¼ CUP OF THE TOPPING MIXTURE INTO EACH OF 6 DESSERT DISHES & DRIZZLE EACH WITH 1 TEASPOON OF THE SYRUP; REPEAT. FREEZE UNCOVERED UNTIL FIRM, AT LEAST 1 HOUR. MAKES 6 SERVINGS, LESS THAN 75 CALORIES PER SERVING.

Sauces

SPAGHETTI SAUCE

3 TBSP SHORTENING

1/8 TSP NUTMEG

½ CUP DICED ONIONS

1/8 TSP ALLSPICE

½ CUP DICED CELERY

½ TSP OREGANO

½ CUP DICED GREEN PEPPER

2 TBSP SUGAR

1 PT TOMATOES

3 TBSP PARSLEY

1 (6OZ) CAN TOMATO PASTE

1 ½ TSP SALT

1 (8OZ) CAN TOMATO SAUCE

½ TSP PEPPER

1 ½ LB GROUND BEEF, BROWNED 1 BAY LEAF

BROWN GROUND BEEF; ADD ONION, CELERY, AND GREEN PEPPER. ADD ALL REMAINING INGREDIENTS AND SIMMER FOR AT LEAST 30 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING AND BURNING. SERVES 6.

SPAGHETTI SAUCE

½ BUSHEL TOMATOES OR 2 ½ GAL JUICE

CHOP UP 3 LB ONIONS

1 HOT PEPPERS

1 PINT VEG. OIL

2-3 CLOVES OF GARLIC (OR MORE)

COMBINE ONIONS, PEPPERS, OIL AND GARLIC & COOK OVER LOW HEAT UNTIL WELL DONE.

HEAT TOMATO JUICE, ADD ½ CUP COARSE SALT. ADD TO THE JUICE THE FOLLOWING:

1 ½ CUP SUGAR

8-12 OZ CANS TOMATO PASTE

2 TABLESPOONS BASIL

2TABLESPOONS OREAGANO

THEN ADD THE ONION MIXTURE AND COOK 30 TO 35 MINUTES. SEAL COOK HOT WATER BATH FOR 10 MINUTES.

CANNED SPAGHETTI SAUCE

25 HOT PEPPERS

20 SWEET PEPPERS

10 ONIONS

2 HEADS MED CAULIFLOWER OR 1 LARGE

2 (14 OZ) KETCHUP

2 CUP SUGAR

2 CUP VINEGAR

SALT TO TASTE

SLICE THE VEGETABLES AS THIN AS POSSIBLE. IN PAN, COOK OIL, KETCHUP, SUGAR, SALT AND VINEGAR. BRING THIS TO A BOIL. ADD VEGETABLES AND COOK 5 MINUTES. PUT IN QUART OR PINT JARS AND SEAL. ALSO GOOD IN BEAN CHILI AND SOUPS.

BARBECUE SAUCE

3 TBSP BUTTER

¼ CUP VINEGAR

1 CUP CHOPPED CELERY

2/3 CUP BROWN SUGAR

½ CUP CHOPPED ONION

2 CUP WATER

½ CUP CHOPPED GREEN PEPPER

1 ½ CUP KETCHUP

1/8 TSP PEPPER

2 TBSP WORCESTERSHIRE SAUCE

MELT BUTTER IN SKILLET OVER MEDIUM HEAT, ABOUT 3 MINUTES. ADD CELERY, ONIONS, & GREEN PEPPER. SAUTE 5 MINUTES. STIR IN REMAINING INGREDIENTS & COOK OVER HIGH HEAT UNTIL MIXTURE COMES TO A BOIL, ABOUT 4 MINUTES. REDUCE HEAT TO MEDIUM & SIMMER 30 MINUTES. STIR OCCASIONALLY. SHRED BEEF OR PORK RASTER AGTER COOKING & ADD TO SAUCE. SERVE ON BUNS WITH COLE SLAW.

BARBECUE BEEF OR VENISON SAUCE

1 LB BEEF OR VENISON, COOKED & TURN INTO PIECES

1 TSP WORCESTERSHIRE SAUCE

1 TBSP MUSTARD

1 CUP DICED CELERY

1 CUP WATER

¼ CUP BROWN SUGAR

1 SM BOTTLE KETCHUP

COMBINE ALL INGREDIENTS; SIMMER UNTIL WELL DONE OR DESIRED CONSISTENCY. SERVE ON BUNS WITH COLESLAW LIKE BBQ SANDWICHES.

SPAGHETTI SAUCE

FRY ONIONS & GROUND CHUCK TOGETHER, SALT & PEPPER, AFTER IT GETS STARTED. PUT IN GREEN PEPPERS, WHEN MEAT & ONIONS ARE DONE. ADD A CAN OF TOMATOE PASTE. STIR WELL. TAKE OUT OF SKILLETT, PUT IN PAN WITH LID, ADD JUST A PINCH OF EACH, SEASONING SALT, BASIL, OREGANO, GARLIC POWDER. ANYWHERE FROM A HALF OF CAN OF TOMATOE JUICE TO A WHOLE CAN. ADD A CAN OF TOMATOE SAUCE. COOK ON VERY LOW HEAT FOR AS MANY HOURS AS YOU CAN.

SPAGHETTI SAUCE

1 LB HAMBURGER

¾ CUP CHOPPED ONION

1 CAN TOMATOES

1 CAN TOMATOE PASTE

1 CUP WATER

2 TABLESPOON SUGAR

1 ½ TEASPOONS SALT

1 TO 1 ½ TEASPOONS OREGANO LEAVES

½ TEASPOON PEPPER

¾ CUP CHOPPED GREEN PEPPERS

HOT DOG CHILI SAUCE

1 ½ LB GROUND BEEF

1 TSP BASIL

6 MED. ONIONS, CHOPPED

2 TBSP CHILI POWDER

1 TSP BLACK PEPPER

1 CAN TOMATO JUICE

1 TSP WORCESTERSHIRE SAUCE

COOK ONIONS & GROUND CHUCK UNTIL BROWN; SLOWLY ADD SEASONING WHILE BROWNING. ADD TOMATO JUICE, COOK OVER LOW HEAT ABOUT 20 MINUTES OR UNTIL THICK.

SPAGHETTI SAUCE

3 TBSP SHORTENING

4 1/8 TSP NUTMEG

½ CUP DICED ONIONS

1/8 TSP ALLSPICE

½ CUP DICED CELERY

½ TSP OREGANO

½ CUP DICED GREEN PEPPER

2 TBSP SUGAR

1 PT TOMATOES

3 TBSP PARSLEY

1 (6OZ) CAN TOMATO PASTE

1 ½ TSP SALT

1 (8OZ) CAN TOMATO SAUCE

½ TSP PEPPER

1 ½ LB GROUND BEEF, BROWNED 1 BAY LEAF

BROWN GROUND BEEF; ADD ONION, CELERY, AND GREEN PEPPER. ADD ALL REMAINING INGREDIENTS AND SIMMER FOR AT LEAST 30 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING AND BURNING. SERVES 6.

WALNUT SAUCE:

1 CUP PACKED BROWN SUGAR

½ CUP WHIPPING CREAM

¼ CUP CORN SYRUP

½ TSP VAN EXTRACT

2 TBSP BUTTER OR MARGARINE

½ CUP CHOPPED WALNUTS

IN A MIXING BOWL, CREAM BUTTER & SUGAR. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN VANILLA. COMBINE THE DRY INGREDIENTS; ADD TO CREAMED MIXTURE ALTERNATELY WITH PUMPKIN, BEATING JUST UNTIL COMBINED. POUR INTO 2 GREASED & FLOURED 9X5X3 INCH LOAF PANS. BAKE AT 350 FOR 65-70 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL FOR 10 MINUTES BEFORE REMOVING FROM PANS TO WIRE RACKS TO COOL COMPLETELY. FOR SAUCE, COMBINE BROWN SUGAR, CREAM, CORN SYRUP & BUTTER IN A SAUCEPAN. BRING TO A BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY. REDUCE HEAT; COOK & STIR 5 MINUTES LONGER. REMOVE FROM HEAT; STIR IN WALNUTS & VANILLA. SERVE WARM OVER THE CAKE.