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Jessica's Recipe Source

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Here is a list of recipes that have caught my eye.

Links to where I have found most of these recipes.

• http://www.recipesource.com/
• MyFree.com has a daily e-mail that has a nice selection

I will begin this page as a list and recipe index. As it becomes too large I will just add a link to the recipe. Enjoy!

Below is my huge ongoing mess... I have left them for your viewing just in case you wanted to use the recipes.

FETTUCCINE ALFREDO

8 oz dry fettuccine pasta
1 cup butter, softened
1/2 cup grated Parmesan cheese
freshly ground black pepper

Cook pasta according to package directions.  Drain.

Stir in butter or margarine, and toss with grated cheese.  Season with
freshly ground black pepper.

Makes 4 servings.

PUNCHED POTATOES

4 medium Russet baking potatoes
3 Tablespoons Olive oil
4 teaspoons Garlic, minced
Salt and pepper to taste
White wine vinegar (optional)

Pre-heat the oven to 375. Bake the potatoes until soft (30-50 minutes,
depending on the size). Slowly heat the oil. Remove from the heat and
add the garlic. Allow steeping at least 10 minutes. Place the potato
on a cutting board. Cover with a clean towel. Using a meat tenderizing
mallet carefully punch the potato. Use a spatula to transfer to a
plate. Pour the garlic oil and vinegar (if used) over the potato.
Check the seasoning. Serves 4

EGGLESS PASTA

2 cups semolina flour
1/2 tsp salt
1/2 cup warm water

In a large bowl, mix flour and salt.  Add warm water and stir to make
a stiff dough.  Increase water if dough seems too dry.

Pat the dough into a ball and turn out onto a lightly floured surface.
Knead for 10 to 15 minutes.  Cover.  Let dough rest for 20 minutes.

Roll out dough using rolling pin or pasta machine.  Work with a 1/4 of
the dough at one time.  Keep the rest covered, to prevent from drying
out.  Roll by hand to 1/16 of an inch thick.  By machine, stop at the
third to last setting.

Cut pasta into desired shapes.

Cook fresh noodles in boiling salted water for 3-5 minutes.  Drain.

Makes 4 cups of noodles.

DAL

2 Tablespoons Oil
1/2 teaspoon Garlic, minced
1 medium Onion, diced
1/2-pound Split peas (dry)
2 1/2 cups Chicken broth
1/2 teaspoon Curry powder
1/2 cup Tomatoes, diced

Heat the oil in a saucepan. Add the onion and garlic. Cook fir 3
minutes. Add the split peas and cook for 3 minutes longer. Add the
remaining ingredients. Bring to a boil. Reduce the heat and simmer
until the peas are soft (about 45 minutes). Serves 4-6

HOMEMADE PRALINE PECANS - CINNAMON PRALINE PECANS

2 lbs. pecan or walnut halves
1 egg white
1 tsp. water
1-cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. cocoa
Cayenne pepper to taste

Preheat oven to 325 degrees. Beat egg whites and water together.  Stir
in pecans and toss quickly.  Mix together sugar, cinnamon, salt and
cocoa. Pour over pecans and toss quickly. Pour pecans into a greased
9" x 14" baking pan. Bake 45 minutes, stirring every 10 minutes. Using
spatula, loosen pecans immediately from the baking pan. Cool. Can be
stored up to two weeks in an airtight container.  Yield: 2 pounds

BASIC PASTA

1 egg, beaten
1/2 tsp salt
1 cup all-purpose flour
2 T water

In a medium sized bowl, combine flour and salt.  Make a well in the
flour, add the slightly beaten egg, and mix.  Mixture should form a
stiff dough.  If needed, stir in 1 to 2 tablespoons water.

On a lightly floured surface, knead dough for 3-4 minutes.  With a
pasta machine or by hand, roll dough out to desired thinness.  Use
machine or knife to cut into strips of desired width.

Makes 3 servings.

CHOCOLATE SILK PIE

1 cup Sugar
6 ounces Butter
6 ounces Chocolate, bittersweet (unsweetened)
4 Eggs
2 teaspoons Vanilla
1 Tablespoon Kahlua (optional) (Coffee-flavored liquor.)
1 Pie shell (9-inch), pre-baked
Whipped cream

Melt the chocolate in a bowl over simmering water. Set aside and allow
to cool slightly. Using an electric mixer, cream together the butter
and sugar until smooth. Add the chocolate, vanilla and Kahlua (if
used) and blend. With the mixer running, add 1 egg and beat for 5
minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes).
Pre-bake the pie shell and allow cooling. Pour the mixture into the
shell. Cover and chill in the refrigerator for at least 2 hours
(overnight is best). Be sure to thoroughly chill this no-bake pie
before attempting to slice it.  Serve cold, topped with whipped cream.
Serves 6-8

DAVE'S DEER SOUP WITH CREAM OF MUSHROOM AND CELERY

1 onion, chopped
4 carrots, chopped
1 pound venison (deer meat)
1 pound boneless pork loin, cubed
1/2 tsp salt
1 tsp white sugar
1 pint water
1 (10.75-oz) can  condensed cream of mushroom soup
1 (10.75-oz) can  condensed cream of celery soup

Add onion, carrots, deer meat, pork, salt, sugar, and water to crock
pot.  Cook for 30 minutes.

Add cream of mushroom soup and cream of celery soup.  Cook 3 1/2 to 4
hours.

Makes 7 servings.

HOMEMADE CHOCOLATE TRUFFLES
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4-cup orange-flavored liqueur or 1 teaspoon orange extract
1 can chocolate or fudge Frosting
Toppings: Coconut, chocolate sprinkles, ground nuts & cocoa

Melt chocolate chips in medium saucepan over low heat, stirring
constantly; remove from heat. Stir in orange liqueur and frosting;
blend well. Refrigerate 1 to 2 hours or until firm. Place coconut or
other toppings in pie pan. Scoop mixture into 1-inch balls; drop onto
topping. (Mixture will be sticky.) Roll to coat. Place in foil candy
cups, if desired. Store in refrigerator.  Yield: 6 Dozen

CARMEL FROSTED TURTLE BROWNIES

Brownie Ingredients:
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1 1/2 sticks) Butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg. ( 14 oz.) caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 pkg. (12 oz.) BAKER'S Real Semi-sweet Chocolate Chips

Heat oven to 350 degrees. Grease foil-lined 13x9-inch baking pan.
Microwave chocolate squares and butter in microwavable bowl on HIGH 2
minutes or until butter is melted. Stir until chocolate is completely
melted. Stir sugar into chocolate until well blended. Mix in eggs.
Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 minutes,
or until batter is firm to the touch. Meanwhile, microwave caramels
and cream in microwavable bowl on HIGH 3 minutes or until caramels
begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently
spread caramel mixture over brownie batter in pan. Sprinkle with
chocolate chips, if desired. Pour remaining unbaked brownie batter
evenly over caramel mixture, sprinkle with remaining nuts. (It�s OK
for some caramel mixture to peek through.) Bake an additional 30
minutes. Cool in pan. Run knife around the edge of pan to loosen
brownies from sides. Lift from pan using foil as handles. Cut into 24
fudge brownies or add frosting below.

Caramel Frosting Ingredients:
1/2-cup margarine or butter
1 cup packed brown sugar
1/4-cup milk
2 cups powered sugar

Heat margarine in 2-quart saucepan until melted. Stir in brown sugar.
Heat to boiling, stirring constantly. Boil and stir over low heat 2
minutes; stir in milk. Heat to boiling; remove from heat. Cool to
lukewarm. Gradually stir in powdered sugar. Place pan of frosting in
bowl of cold water; beat until smooth and spreading consistency.  If
frosting becomes too stiff, stir in additional milk, 1 teaspoon at a
time. Frosts a 13x9-inch cake or fills and frosts two 8- or 9- inch
cake layers.  Yield: 24 Servings

NEW ENGLAND CLAM CHOWDER

4 slices bacon, diced
1 1/2 cups chopped onion
4 cups peeled and cubed potatoes
1 1/2 tsp salt
ground black pepper to taste
2 (6.5-oz) cans minced clams
3 cups half-and-half
3 T margarine
1 1/2 cups water

Saut� bacon in large kettle until almost crisp.  Add onions, cook 5
minutes.

Add cubed potatoes, salt, pepper to taste, 1 1/2 cup water.  Cook
uncovered 15 minutes or until potatoes are fork tender.

Meanwhile, drain clams, reserving clam liquid.  Add clams, 1/2 of the
clam liquid, half and half, and butter to the kettle.  Mix well and
heat about 3 minutes or until heated through.  Do not allow to boil.
Serve and enjoy.

Makes 8 servings.

CHOCOLATE KAHLUA BUNDT CAKE!

1 2-layer package devils food chocolate cake mix
(Without pudding in mix)
1 4-serving size package chocolate instant pudding
4 eggs
1-cup dairy sour cream
1/4-cup vegetable oil
1/4 cup Kahlua or rum
2 cups chopped walnuts or miniature chocolate chips (or 1/2 and 1/2)

Combine cake mix, pudding mix, eggs, sour cream, oil and Kahlua in
large mixer bowl. Blend well; then beat at medium speed for 4 minutes.
Stir in nuts and/or chocolate chips. Pour into greased and floured
10-inch tube or Bundt pan. Bake at 350 degree for 50 to 55 minutes or
until cake tester inserted in center comes out clean and cake begins
to pull away from sides of pan. Cool in pan 15 minutes. Remove from
pan and finish cooling on rack. When cool - frost if desired - or
sprinkle with powdered sugar. Yields 12 servings.

SLOW COOKER BEEF BARLEY SOUP

1 1/2 pounds boneless lean beef, cubed
3 T vegetable oil
1 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
3 (10.5-oz) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
1/2 cup chopped fresh parsley
1 cup barley
1 tsp dried thyme

In a skillet over medium heat, saut� the beef in the oil for 5
minutes, or until browned.  Stir in the salt, pepper, and garlic
powder and place seasoned meat in a slow cooker.  Add a little water
to the skillet and stir to pick up the browned bits.  Add to the slow
cooker.

Add the broth, water, celery, carrots, green onions, parsley, and
barley.  Cover and cook on low setting for 6 to 8 hours, or until the
vegetables and barley are tender.  Add the thyme just before serving.

Makes 10 to 12 servings.

HOLIDAY CHEESE BALL

3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4-teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

Preheat the oven to 350 degrees and spread out the pecans in a small
pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in
a small bowl, place the cream cheese, onions, mustard, red pepper
sauce, and garlic. With an electric mixer at moderate speed, beat for
3 minutes or until well blended. Stir in the cheddar cheese. Wrap the
mixture in plastic wrap, shape into a 4-inch ball, and chill for 15
minutes. On wax paper, toss the toasted pecans with the parsley.
Unwrap the cheese ball and carefully roll it in the parsley mixture,
coating it completely. Rewrap in plastic wrap and refrigerate until
time to serve. Place the ball on a serving platter and surround with
an assortment of crackers.  Yield:  24 Servings.  1 tablespoon has:
Calories 50, Saturated Fat 2g, Total Fat 4g, Protein 2g, Carbohydrate
1g, Fiber 0g, Sodium 72mg, Chol 12mg

WHITE CHOCOLATE PRETZELS

10 ounces Pretzels
12 ounces White chocolate chips

Melt the chocolate in a metal bowl over steaming water. Line a cookie
sheet with waxed paper. Using tongs, dip the pretzels (one by one)
into the chocolate. Shake off the excess chocolate and place on the
waxed paper. Chill for 10 minutes to set the coating. Store at room
temperature in an airtight container. Makes 3-4 dozen

HEARTY LENTIL SOUP II

2 1/2 T vegetable oil
1 fresh green onions, chopped
1 carrot, chopped
1 parsnip, sliced
1 stalk celery, chopped
1 potato, cubed
1 leek, chopped
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable broth
2 bay leaves
1 dash soy sauce
1 dash Worcestershire sauce
1/2 cup red wine

In a large saucepan over medium heat, combine the oil, onions, carrot,
parsnip, celery, potato, and leek.  Stir well for 5 minutes, or until
onion is translucent.  Add the lentils, tomatoes with liquid, stock,
bay leaves, soy sauce, Worcestershire sauce, and wine.

Bring to a boil and reduce heat to low.  Cover and simmer for 30
minutes or until lentils are tender.  Remove the bay leaves and add
the fresh coriander or fresh parsley to taste.

Makes 2 to 3 servings

SNOWBALL KISSES

1/2 lb Butter (Softened)
1/2 c Sugar
1 tsp Vanilla
2 c Flour
1 c Pecans (Finely Chopped)
15 oz Hershey's Kisses
1/2 c Powered Sugar

Preheat oven to 350 degrees. Cream butter in a large bowl.  Beat in
sugar and vanilla until light and fluffy. Add flour and pecans and mix
well. Chill dough in tightly covered container overnight. Remove the
foil from the Hershey's Kisses. Shape dough around kiss using about a
teaspoon of dough per Kiss. Bake 10 to 12 minutes on ungreased cookie
sheet until set, but NOT brown. While warm, sprinkle with powered
sugar. Store in a covered container.

CHOCOLATE FRIUT CAKE

3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
4 (1-ounce) squares unsweetened chocolate, melted
2 large eggs
1/3-cup milk
2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/4-teaspoon salt
1 cup golden raisins
1 cup coarsely chopped macadamia nuts
1/2 cup coarsely chopped crystallized ginger
1/4-cup bourbon

1) Preheat oven to 325 degrees F. Lightly grease a (9-inch) tube pan.
2) Beat together brown sugar, butter, chocolate, eggs and milk in
large bowl with electric mixer large bowl until fluffy. Add flour,
baking powder and salt; beat until combined. Fold in raisins,
macadamia nuts and crystallized ginger. Transfer mixture to greased
tube pan.
3) Bake 1 hour or until golden brown and surface springs back when
gently pressed. Cool to room temperature on wire rack. Wrap in
cheesecloth soaked in bourbon; rewrap tightly and refrigerate at least
1 week before cutting. Makes 1 (9-inch) ring

CHICKEN DUMPLING SOUP

3 cups chopped cooked chicken breast
2 eggs
4 3/4 cups chicken broth, divided
1 cup all-purpose flour
1/4 cup chopped fresh parsley
2 tsp salt
1/8 tsp black pepper
1/2 tsp dried tarragon

1/4 cup butter
2 cups chopped onion
1 1/2 cups thinly sliced celery
2 cloves garlic, minced
1/2 cup all-purpose flour
2 quarts chicken broth
1 1/2 tsp salt
1 1/2 cups chopped carrots
3 cups chopped cooked chicken breast

In a blender or food processor, combine 3 cups cooked chicken, eggs,
3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper,
and tarragon.  Process until smooth.

In a large pot, bring 4 cups chicken broth to a boil.  Drop dumpling
mixture by rounded spoonfuls into boiling broth.  Simmer, uncovered, 5
to 8 minutes, until well formed and slightly browned.  Remove with a
slotted spoon and drain on paper towels.  Reserve dumpling cooking
liquid.

In a large pot melt butter over medium heat.  Cook onion, celery and
garlic in butter until onion is translucent.  Stir in 1/2 cup flour
until fully incorporated.  Pour in 2 quarts chicken broth, stirring
constantly.  Bring to a boil.  Introduce 1 1/2 teaspoons salt and
carrots.  Cover, reduce heat, and simmer 15 minutes.

Stir in dumplings, reserved liquid and 3 cups cooked chicken.  Simmer
15 minutes more before serving.

Makes 1 gallon.

MRS. DIETER'S HASTY PUDDING

1 cup packed brown sugar
1 tspvanilla extract
2 T butter
1 cup boiling water
1/2 cup white sugar
3/4 cup all-purpose flour
1/2 cup milk
1 tsp baking soda
3/4 cup chopped nuts
1/2 cup raisins

Preheat oven to 350 degrees F (175 degrees C).  Grease a 9-inch square
baking dish.

In a medium bowl, mix together brown sugar, boiling water, vanilla,
and butter.  Pour into prepared baking dish.

In a clean bowl, mix together white sugar, flour, milk, baking powder,
nuts, and raisins.  Drop by spoonfuls on top of the mixture in the
baking dish.

Bake for 30 minutes.  Serve warm.

Makes 9 to 12 servings.

MEATBALLS
1/4 cup chopped onions
1 (15 ounce) can no-salt-added diced tomatoes, drained
and juices
reserved
1 (8 ounce) can no-salt-added tomato sauce
2 tablespoons no-salt added tomato paste
1 teaspoon dried Italian seasoning
1/2 to 3/4 lb ground chicken or ground turkey
1/2-cup fresh whole-wheat breadcrumbs or white
breadcrumbs (, 1 slice
bread)
1 egg white, lightly beaten
3 tablespoons finely chopped fresh parsley
2 cloves garlic, minced
1/4-teaspoon salt substitute
1/8-teaspoon black pepper
Sugar-free grape jelly

1 Combine onion, diced tomatoes, 1/2 cup reserved
juice, tomato sauce,
tomato paste, Italian seasoning, and jelly in slow
cooker/crock pot.
2 Cover and cook on LOW 3 to 4 hours or until onions
are soft.
3 During the last 30 minutes of cooking time, prepare
meatballs.
4 Combine chicken, bread crumbs, egg white, parsley,
garlic, salt and
pepper in medium bowl.
5 With wet hands form mixture into 12 to 16 meatballs.
6 Spray medium nonstick skillet with cooking spray;
heat over medium
heat until hot.
7 Add meatballs; cook about 8 to 10 minutes or until
well browned on
all sides.
8 Add meatballs to the sauce in slow cooker; cook 1 to
2 hours or
until meatballs are no longer pink in centers and are
heated through.
9 Serve with your favorite pasta or in submarine
rolls.

CROCKPOT MULLED CIDER

1/2 C Brown Sugar
2 Qt Cider Vinegar
1 Tsp Allspice -- whole
1 1/2 Tsp Cloves -- whole
2 Sticks Cinnamon
Orange Slices

Put all ingredients in crock-pot. If desired, tie
whole spices in
cheesecloth or put in tea strainer. If spices are
added loose, strain
before serving. Cover; cook on Low 2 to 8 hours. Serve
from the
crock-pot with a ladle, or if using a coffee pot,
right out of the
spout in place of coffee.

BARBARA'S PARTY POTATOES 24 oz frozen hash brown potatoes (cubes, not
shredded) 1 stick of oleo (margarine) or butter 1 small onion chopped 16 oz
sour cream 1 can cream of chicken soup 1 cup grated cheddar cheese potato
chips, crumbled Melt oleo in large pan. Saut� onions for a few minutes. Turn
off heat. Mix rest of ingredients in pan, except potato chips. Stir well.
Put into casserole pan and top with potato chips. Bake for 1 hour at 350
degrees.

VEGITABLE LASAGNA 

12 lasagna noodles, uncooked
2 medium carrots, sliced diagonally
1 medium onion, cut in half and each half sliced
1 cup celery, thinly sliced fresh (or fennel)
1 medium green bell pepper, seeded and sliced
1 tablespoon olive oil
salt and pepper, to taste
1 medium zucchini, sliced diagonally
1 1/2 cups spinach leaves, fresh
1 cup sliced mushrooms, fresh
1 container (15 ounces) part-skim ricotta cheese
1 egg
1/2 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, shredded
1/4 cup fresh basil, chopped
3 tablespoons chopped fresh parsley
4 cups marinara sauce, jarred or homemade

Preheat oven to 400� F. In a large pot of boiling,
salted water, cook
noodles until slightly chewy, about 8 minutes. Drain
and carefully 
drape
noodles over side of colander.  Meanwhile, place
carrots, onion, fennel
and bell pepper in OvenWorks(tm) 2-Qt. square
casserole. Drizzle with
olive oil; sprinkle with salt and pepper, then stir
lightly. Microwave 
on
High 6-8 minutes, until vegetables are barely fork
tender. Add 
zucchini,
spinach and mushrooms. Microwave 5 minutes more. Using
a slotted spoon,
remove vegetables from casserole to inverted casserole
seal. In a small
bowl, combine ricotta, egg, 1/4 cup Parmesan, basil
and parsley. Spray
casserole with nonstick cooking spray.  Spoon about
1/2 cup sauce into
bottom of casserole. Reserve 1/4-cup mozzarella.
Arrange 4 noodles
overlapping in casserole, top with about 1/3 the
vegetable mixture, 1/3
the ricotta mixture, 1 cup sauce, 1/4 cup mozzarella,
and 1 tablespoon
Parmesan. Repeat, layering 2 more times, ending with
sauce. Microwave 
on
High for 12-15 minutes, until lasagna is bubbling at
sides. Sprinkle 
top
with remaining mozzarella, and bake in preheated oven
20 to 25 minutes
until top is crusty.

KIM'S ITALIAN MARINATED ROAST:

2 1/4 cups water
1 1/2 cups ketchup
1 pkg. Good Seasons Italian dressing (1.5 oz)
1 tsp Worcestershire sauce
3-4 lb. beef roast

Mix first 4 ingredients; place in plastic sealable bag.  Poke several
holes in roast and add to marinade; put in refrigerator overnight (or
at least 8 hours).

Drain roast, reserving marinade.  Place on rack in roasting pan.  Boil
marinade rapidly for 1 minute, pour over roast.

Bake, uncovered, at 350F degrees for 2 1/2 hours.  Let stand 15
minutes.

ROSINA'S ALSATIAN CHOCOLATE BALLS

2 eggs
2/3 cup white sugar
4 (1 oz) squares unsweetened chocolate
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration

Beat eggs and sugar until light and fluffy.  Grate squares of
chocolate and add to egg mixture.  Add remaining ingredients and beat
well.  Shape into a ball.  Chill in refrigerator at least one hour.

Shape chilled dough into small balls (about 3/4 inch in diameter).
Roll each in sifted confectioners' sugar.

Place balls on greased baking sheet and allow to dry in warm room
(kitchen) for 4-5 hours.  Bake at 475 degrees F (245 degrees C) for
3-5 minutes.  Cool on baking pan for 10 minutes.

Makes 5 dozen.

DEBRA'S FRITO OLE'

1 lb hamburger meat
1 bag Fritos
1 large bag shredded cheese
1 large onion, chopped
1 head of lettuce chopped
3-4 tomatoes, chopped, according to taste
2 8-oz cans tomato sauce
8 oz water
salt & pepper to taste
garlic, onion powder to taste

On a large platter, layer Frito's, 1/3rd pkg. cheese, lettuce, tomato,
and set aside.

In a skillet, brown hamburger meat with chopped onion.  Drain well.
Return to skillet, add salt, pepper, garlic, and onion powder to
taste.  Add tomato sauce and water.  Add 1/3 pkg cheese to meat
mixture.

Stir well, turn down heat, and simmer 5 to 10 minutes so meat can
absorb seasonings.

Add last 1/3 of cheese to top of tomato on platter.  Pour hot meat
mixture over entire platter and serve immediately.

Note: This recipe came about one day when my friend's husband brought
home unexpected guests from school.  We had limited fixin's, so we
took what she had on hand, and this recipe was born.  It was a hit -
not one bite was left!  You will not believe how good the lettuce and
tomato and chips are when hot meat is added.  Hope you enjoy.

JOY'S APPLE CAKE

3 T softened butter
1 C sugar
1 beaten egg
1 cup sifted flour
1/2 tsp each cinnamon, nutmeg, salt
1 tsp. baking soda
3 C diced peeled apples
1/4 cup chopped nuts, (optional)
1 tsp vanilla
whipped cream or ice cream

Cream butter, sugar and egg.  Stir in dry ingredients (batter will be
thick).  Stir in apples, nuts and vanilla.

Spread in 8" greased baking pan.  Bake in a  350F degree oven for 35
to 40 minutes, until tests done.  Serve warm or cold with whipped
cream or ice cream.  Makes 9 servings.

If you don't use nuts, try adding 1/2 tsp of almond extract - it adds
a nutty flavor.

This is a very good recipe.  I used Cortland apples, but any apples
can be used.

MEREDITH'S CHOCOLATE COVERED CHERRIES

60 maraschino cherries with stems
3 T butter, softened
3 T corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

Drain cherries and set on paper towels to dry.

In a medium bowl, combine butter and corn syrup until smooth.  Stir in
confectioners' sugar and knead to form a dough.  Chill to stiffen if
necessary.  Wrap each cherry in about 1 teaspoon of dough.  Chill
until firm.

Melt confectioners' coating in a heavy saucepan over low heat.  Dip
each cherry in by its stem, and place on waxed paper lined sheets.
Chill until completely set.  Store in an airtight container in a cool
place.  Best after 1 or 2 weeks.

Makes 60 pieces.

ALICE'S BEST CUSTARD PIE

1 9-inch pie shell
2 1/2 C milk
1/2 cup sugar
4 eggs beaten
1 tsp vanilla

In a medium-sized mixing bowl, mix the sugar, eggs, and vanilla
together.

Scald the milk.  Make sure it is just barely warm, then add the sugar,
eggs, and vanilla.

Pour into pie shell and bake until custard is firm to touch,
approximately 35 minutes.

Different ovens require different times, and the custard is touchy, so
you just have to make sure the oven is not too hot and test the
custard with your fingers.  It will not be wobbly - just barely firm
and almost wobbly when done.

KIM'S HUSBAND'S SPICY 'N' NICE RICE

Hi!  This is my husband's creation, and everyone who tries it wants
the recipe.  I make it for company and for holidays or whenever the
mood moves me.

1 C long grain brown rice
2 1/2 C water
3 large garlic cloves, chopped (to taste)
1 large onion, chopped
1-1/2 T Italian seasoning
1 tsp chili powder
1/8 tsp cayenne
8 oz can mushroom pieces
1/2 cup almonds, coarsely chopped
8 oz can tomato sauce & 1 C water
16 oz corn, fresh or frozen
1 tsp paprika
1 T parsley flakes
2 T soy bits (bacon bits)
3 Roma tomatoes, chopped

In a saucepan, bring 2 cups of water to boil, add rice.  Simmer until
tender or water is gone.

In a 12-inch skillet, saut� onions, garlic and spices until golden
brown.  Add mushrooms and almonds, saut� for 3 minutes.  Reduce heat,
add tomato sauce and water.  Let simmer while rice finishes cooking.

When rice is tender, add to the sauce.  Add corn, mixing thoroughly.

Cook, covered, for 3 minutes.  Arrange chopped tomatoes on top for a
garnish.  Sprinkle with paprika, parsley flakes and soy bits.

Serve with grated cheese of your choice (or not).

JOHN'S BANANA BREAD

I'm quite the cook in my family, and I'm not being modest.  I love to
cook and love to share my recipes with those appreciate them.

I've tried many recipes for banana bread in the past, and when this
one came my way about 10 years ago, I thought it was just another one
that claimed such.  Well, I was surprised to find that if you follow
the directions and don't stray, like we all tend to do, this was about
the best you could come to the best ever.  So here goes, and please
enjoy.

P.S.  If anybody knew I was giving this out, they would have me drawn
and quartered.

2 ripe medium bananas, mashed
2 eggs, room temperature
1 3/4 C sifted all-purpose flour
1 1/2 C sugar
1 C chopped walnuts
1/2 C vegetable oil
1/4 C plus one T buttermilk
1 tsp vanilla
1/2 tsp salt

Preheat oven to 325F degrees.  Grease and flour 9" x 5" loaf pan.

Combine all ingredients in a large bowl and mix well. Transfer to
prepared pan.

Bake until top is golden brown and splits slightly, about one hour and
20 minutes.

DO NOT DOUBLE THIS RECIPE.

When using small pans like I do when preparing this during the holiday
season, bake about 45 minutes to one hour.  The bread is done when a
toothpick inserted into the center comes out clean.

If you bake this bread and give it away as gifts as I do, you will
become everybody's instant friend.

HOLLY'S CRAB DIP

This one is always a big hit!

1 8-oz package cream cheese (or Neufchatel)
1 6-oz can crabmeat
6 T ketchup
1 T horseradish
1 T Worcestershire sauce

Place cream cheese on an attractive serving dish and let it come to
room temperature.

Pick through crabmeat to make sure there are no shells or cartilage.
Spoon it onto cream cheese.

Combine ketchup, horseradish, and Worcestershire sauce (Lea & Perrins
is the best).  Taste sauce.  You may want to add more horseradish or
ketchup to your preference.*

Spoon over the cream cheese/crab layers, serve with Toasted's sesame
crackers, or the  cracker of your choice.

*  You can substitute a bottled  shrimp cocktail sauce for the sauce
mix - it's even easier.  Happy entertaining!

RICKIE'S GARLIC RICE

1 bulb garlic
1 C rice
salt
oil

Rinse 1 cup of white pearl rice, cover with at least 4 cups of water.
Salt water, stir into rice.  Bring to a boil, stir.  Cover and reduce
heat to low for 30 minutes.  Rice is done when all water is absorbed.
This will make about 4 cups cooked rice.

While rice is cooking, separate garlic bulb into cloves.  Peel and
halve cloves.

In a large frying pan or wok, preferably non-stick, cover bottom of
pan with oil (amount of oil varies with size of pan).  Saut� garlic
until just brown, lower heat, and add cooked rice.  Stir in well,
coating rice with cooked mixture of oil and garlic.  Salt to taste.

Do not cook too long like this over heat.  The rice will start to
stick and build up on bottom of pan.  It is best to use hot rice, so
it will not have to cook too long in the frying pan and start
sticking.

MINDY'S YUMMY SAUSAGE MINESTRONE SOUP

1 lb fully cooked Polish or spicy sausage, sliced
1 small onion, chopped
2 medium carrots, sliced
1 can (15 oz) kidney beans, drained
1 can (small) Rotel, any variety
2 cans (15 oz) chicken broth
1 tsp minced garlic
1 tsp dried oregano
1 cup small elbow macaroni

Saut� the onion and garlic until tender in a small saucepan.  Add the
rest of the ingredients and cook on medium heat for at 20 minutes or
until carrots are tender.  Enjoy!

SUSAN'S PETIT CHERRY CHEESECAKES

2 8-oz. pkgs. cream cheese, softened
3/4 C sugar
2 eggs
1 21-oz. can cherry pie filling
1 T lemon juice
1 tsp vanilla
36 vanilla wafers

Beat cream cheese, sugar, eggs, lemon juice, and vanilla until light
and fluffy.

Line small muffin pans with petit paper baking cups and place a
vanilla wafer in each cup.  Fill the cups 2/3 full with cream cheese
mixture.

Bake at 375F degrees for 15 to 20 minutes, or until set.

Top each with a tablespoon of the pie filling and chill.

Once they are chilled, you can freeze them, but remember to place them
on a flat surface to freeze.  Then, you can transfer them into another
container.

MEDITERRANEAN SALAD

1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 (15-oz) jar hearts of palm, drained and sliced
2 tomatoes, cut into 8 pieces
1 cup Kalamata olives
sardines or anchovies (optional)

Combine all ingredients on a large platter and serve with Feta cheese
dressing (recipe below).

DRESSING

8 oz Feta cheese, crumbled
1/4 cup olive oil
1/4 cup red wine vinegar
4 oz sour cream
1 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp dried basil

Combine all ingredients in a cruet and shake well.  Place in the
refrigerator for several hours before dressing salad.




SARAH'S LEM-TEA WHAMMY

4 cups lemonade
4 cups cold tea
2 T white sugar

In a large pitcher, stir together lemonade and tea.  Stir in sugar
until dissolved.  Chill in refrigerator.

HOLLY'S BEST BARBECUED BEEF

4 pounds top round roast
1/4 cup lard
1/2 tsp crushed red pepper flakes
8 T unsalted butter
1/2 cup cider vinegar
1 T fresh, chopped tarragon
1 1/2 cups red wine
1/3 cup onion, shredded
2 T Worcestershire sauce
1 clove garlic, minced

Rub the beef with half the lard and all of the red pepper flakes.
Place meat in a large bowl.

In a medium saucepan, bring 1/2 cup water to a boil, add the remaining
lard and the butter.  When melted, remove from heat.  Add vinegar,
tarragon, wine, onion, Worcestershire sauce, and minced garlic.  Pour
over meat.  Refrigerate, uncovered, for up to 2 days; turn the meat
frequently.

Preheat broiler.

Transfer meat to a broiler pan.  Position the meat 3 to 4 inches from
the broiling unit, and broil for 15 minutes.  Turn the meat over.
Baste it with the marinade, rubbing the fat from the marinade over the
surface.  Broil another 15 minutes.  Turn, baste, and broil for
another 15 minutes.  Remove from the oven, and let the meat stand 15
minutes before serving.

LEAH MAE'S SEVEN LAYER SALAD

1 pound bacon
1 large head iceberg lettuce, rinsed, dried, and chopped
1 red onion, chopped
1 (10-oz) package frozen green peas, thawed
10 oz shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 T white sugar
2/3 cup grated Parmesan cheese

Place bacon in a large, deep skillet.  Cook over medium high heat
until evenly brown.  Crumble and set aside.

In a large flat bowl, place the chopped lettuce and top with a layer
of onion, peas, shredded cheese, cauliflower, and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar and
Parmesan cheese.  Drizzle over salad for the top layer and refrigerate
until chilled.

REBECKAH'S BLACK BEAN SALSA

3 (15-oz) cans black beans, drained and rinsed
1 (11-oz) can Mexican-style corn, drained
2 (10-oz) cans diced tomatoes with green chile peppers, partially
drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced
tomatoes with green chile peppers, tomatoes, and green onion stalks.

Garnish with desired amount of cilantro leaves.

Chill in the refrigerator at least 8 hours, or overnight, before
serving.

ALISHA'S FIVE-INGREDIENT ICE CREAM

1/2 cup cold milk
1 T vanilla extract
1 (14-oz) can sweetened condensed milk
1/8 tsp salt
1 pint heavy cream

In a medium bowl, stir together cold milk, vanilla, condensed milk,
and salt.  Set aside.

In a large bowl, beat heavy cream with an electric mixer until stiff
peaks form.  Fold milk mixture into whipped cream.

Pour into shallow, 2-quart dish, cover, and freeze for 4 hours,
stirring once after 2 hours, or when edges start to harden.

Serve or store in an airtight container up to 10 days.

OLD-FASHIONED PINK LEMONADE

2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled

In large pitcher, combine sugar, water, lemon juice, and cranberry
juice.  Stir to dissolve sugar.

Serve over ice.

KRISTY'S Barbecue Ribs

4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chili sauce
2 cloves garlic, crushed
1 tsp dry mustard
1 dash ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Cut spareribs into serving size.  Wrap ribs in double thickness of
foil and bake for 1 1/2 hours.  Unwrap and drain drippings.

Combine in a bowl:  Brown sugar, ketchup, soy sauce, Worcestershire
sauce, rum, chili sauce, garlic, mustard, and pepper.  Pour over ribs.
Marinate at room temperature for 1 hour, or refrigerate overnight.

Bake for 30 minutes, basting with sauce, or grill for 30 minutes, 4
inches above coals, turning and basting.

COLLEEN'S BROCCOLI-CAULIFLOWER SALAD

1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 T white wine vinegar

Place bacon in a large, deep skillet.  Cook over medium high heat
until evenly brown.  Crumble and set aside.

In a medium-sized salad bowl, layer, in order, the broccoli,
cauliflower, eggs, cheese, and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar, and
vinegar.  Drizzle dressing over top and serve.

 BEN'S SEAFOOD DIP

1 (8-oz) pkg. cream cheese
1 (.25-oz) pkg. unflavored gelatin
1 (10.75-oz) can  condensed cream of mushroom soup
3/4 cup chopped celery
3/4 cup chopped green onions
3/4 cup water chestnuts, drained
1 1/2 cups cooked shrimp, peeled and deveined

Place the cream cheese and gelatin in a medium bowl and microwave on
high approximately 1 minute, or until melted.  Blend until creamy.

Stir in the cream of mushroom soup, celery, green onions, water
chestnuts, and shrimp.  Chill in the refrigerator approximately 1 hour
before serving.

Makes 6 cups


COCONUT CUSTARD PIE

1 cup sugar
2 T all-purpose flour
1/2 tsp salt
3 eggs, beaten
1 cup milk
4 T butter, melted
1 cup coconut, shredded
1 tsp vanilla extract
1 9-inch deep-dish pie crust

Preheat oven to 350F degrees.

Combine sugar, flour and salt in a bowl.  Add eggs, milk, butter,
coconut, and vanilla and stir until well blended.  Pour into piecrust
and bake for 45 minutes to 1 hour at 350F degrees, until set.


SHRIMP AVOCADO PASTA SALAD


1 1/2 pounds shrimp, cooked
1 pound rotini pasta, cooked
2 avocados, peeled, pitted, and diced
1 pint cherry tomatoes, halved
1/4 cup green onions, chopped
1/3 cup olive oil
1/4 cup lime juice
1 tsp Worcestershire sauce
2 cloves garlic, minced
1 tsp dry mustard
salt and pepper to taste

Combine shrimp, pasta, avocados, tomatoes, and green onions in a bowl
and toss.

Combine olive oil, lime juice, Worcestershire sauce, garlic, dry
mustard, salt, and pepper in a cruet and shake well.  Pour over salad
and toss.  Serve chilled


MANGO BARBECUED CHICKEN

6-8 boneless chicken breasts
1 large ripe mango, peeled, pitted and chopped
3 T apple cider vinegar
2 T dark brown sugar
1 clove garlic, minced
1/4 cup ketchup

Combine mango, vinegar, sugar, garlic, and ketchup in a food processor
and blend until smooth.

Brush chicken with sauce and grill over medium-high heat until chicken
is fully cooked, basting with sauce as chicken cooks (roughly 30-40
minutes).

COUNTRY SALAD WITH HERB VINAIGRETTE

1 head Romaine lettuce, washed and gently torn into bite-sized pieces
2 cucumbers, sliced
1 yellow pepper, sliced
1/2 cup black olives
2 ripe tomatoes, diced
1/2 cup crumbled feta cheese

Vinaigrette:

1/2 cup olive oil
1/2 cup red wine vinegar
1 clove garlic, minced
1/2 tsp dried basil
1 tsp dried parsley
1/2 tsp dried tarragon
1/2 tsp dried chives
salt and pepper to taste

Combine salad ingredients in a large bowl and toss.

Combine vinaigrette ingredients in a cruet and shake well.

Just before serving, pour vinaigrette over salad, toss, and serve.

ROLL-UPS

5 8-inch flour tortillas
1 cup sour cream
3 oz cream cheese, softened
2 T green onions, chopped
1/2 tsp dill seeds
1 clove garlic, minced
1 T fresh parsley or cilantro, chopped
1/3 cup shredded carrot

Combine sour cream, cream cheese, green onions, dill seeds, garlic,
parsley or cilantro, and carrot, and mix well.  Spread 1/5 of mixture
on each tortilla and roll up.

Place in the refrigerator until ready to serve.  Gently slice
tortillas into 1-inch pieces.  Serve with your choice of salsa.


FETTUCCINE ALFREDO WITH ASPARAGUS

1 pound asparagus
3/4 pound fettuccine
4 T butter, cut into pieces
1 cup heavy cream
pinch ground nutmeg
3/4 tsp salt
1/8 tsp fresh ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving

Snap the tough ends off the asparagus and discard them.  Cut the
asparagus spears into 1-inch pieces.

In a large pot of boiling, salted water, cook the fettuccine until
almost done, about 8 minutes.  Add the asparagus; cook until it and
the pasta about 4 minutes longer.

Drain the pasta and asparagus.  Toss with the butter, cream, nutmeg,
salt, pepper, and Parmesan.  Serve with additional Parmesan.


SNOW PEAS & WILD MUSHROOMS WITH GINGER

1/2 tsp canola oil (or sesame oil)
3 cups sliced mushrooms, mixed (shiitake, chanterelles, oyster, etc.)
2 T ginger root, peeled and sliced into 1/2-inch matchsticks
1/2 tsp ginger powder
1/2 tsp cardamom, ground
1 tsp cornstarch
2 tsp rice vinegar
1/2 tsp soy sauce
3 cups snow peas, fresh or frozen
15 oz canned baby corn

Heat a saut� pan over medium-high heat and add oil.  Saut� mushrooms,
ginger root, ginger powder, and cardamom for 2 minutes, stirring
occasionally.

Dissolve cornstarch in vinegar and soy sauce.  Add cornstarch mixture,
snow peas, and baby corn to saut�; heat 2-3 minutes.

Remove from heat and serve.


WHITE BEAN & TUNA SALAD

5 cups canned white beans (cannelloni, white kidney, navy, or Great
Northern)
1/3 cup olive oil
2 T lemon juice
salt and pepper to taste
1/4 cup finely chopped onion or scallions
4 T fresh parsley
1 (7-oz) can tuna fish
sliced black and green olives

Drain and rinse beans in colander and transfer to a large bowl.

Combine olive oil, lemon juice, salt, and pepper and pour over the
beans.  Add the onions and parsley and mix together.  Let the mixture
set for an hour or so to let the flavors blend.

Transfer the beans to a serving platter.  Drain tuna, break it into
chunks and arrange it on the beans.  Garnish with sliced black and
green olives and serve.

CLASSIC WHITE TRUFFLE PASTA

1 pound fresh egg pasta (any shape)
6 quarts boiling water
6-8 T unsalted butter
salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 fresh truffle*

Warm 4 to 6 soup dishes in a 200F degree oven.

Drop the pasta in the boiling water and cook at a boil until barely
tender to the bite.  Drain in a colander and return to the pasta pot.

Toss with the butter, salt and pepper to taste, and the cheese.  Use
tongs to pile the pasta in individual heated soup dishes.

At the table, shave a generous amount of the truffle over each
serving.  Serves 4 to 6.


*  When cleaning the truffle, do not wet it.  Merely brush it with a
soft brush to remove any dirt.  Shave or cut paper-thin.  Store any
leftover truffle wrapped in a paper towel placed in a sealed plastic
container . Keep in the refrigerator and use within a week.


FANTASTIC FRENCH TOAST

2 large eggs
3/4 cup milk
1 T sugar
1/2 tsp ground cinnamon OR vanilla extract
pinch salt
8 slices day-old homemade bread, or any slightly stale bread

Preheat a large griddle or skillet over medium heat.

Lightly beat the eggs in a pie plate or similar shallow dish.  Stir in
the milk, sugar, cinnamon or vanilla, and salt.

Put about 1 tablespoon of butter or oil on the hot griddle or in the
skillet.  While it's heating, dip a slice of bread in the egg mixture.
Turn it to coat both sides and then transfer it to the griddle.

Continue to coat the rest of the bread slices.  Add more butter or oil
as needed to the pan to prevent sticking.  Cook 1 or 2 slices at a
time.  Cook the bread for 30 seconds to a minute, or so, until lightly
browned.  Turn and cook until lightly browned on the other side.
Transfer the cooked French toast to a plate and serve hot.

Serve with syrup or jam.  To keep the French toast warm, put it in a
200F degree oven for up to 30 minutes.

RUSSIAN FLUFF

This is a recipe that has been handed down 3 generations.

2 lb ground chuck
1 medium onion, diced
1 small green pepper, diced
2 celery stalks, diced
2 15-oz. cans of creamed corn
12 servings of mashed potatoes (can use instant)

Brown ground chuck.  Add onion, green pepper, and celery.  Drain and
place browned meat into a 13" x 9" pan.

Spoon creamed corn onto meat mixture, then spoon mashed potatoes onto
corn.

Bake at 350F degrees for 30-45 minutes.  Serve hot, with melted butter
on top!  Easy and scrumptious!

ANGY'S CORN CASSEROLE

This is something that I am always asked to bring to family functions
and potlucks.*

1 pkg. of yellow rice
1 can of cream of celery soup
1 can of Mexicorn (drained)
1 8-oz pkg. of shredded cheese (the Mexican blend works well)

Cook rice according to directions.  Add soup, corn, and cheese
(reserving about 1/4 cup of cheese), and mix well.  Place in casserole
dish.

Bake at 350F for 30 minutes.  Top with remaining cheese and bake for
another 10-15 minutes.

*For some reason even people who don't like casseroles seem to like
this one

MAREE'S CORN PUDDING

I have this great corn pudding recipe that I don't share with a lot of
people, but here goes:

1 12-15 oz can cream style corn
1 12-15 oz whole kernel corn, drained
4 T flour
4 T sugar
4 T margarine
2 tsp salt
4 eggs
1 diced small green pepper (to taste)
1 diced small onion (optional)
1 4-oz can diced green chilies
1/2 cup shredded cheddar cheese

Preheat oven to 325F degrees.  Put corn in medium bowl.  Blend flour,
sugar, margarine, salt, and eggs in blender.  Add to corn.  Stir in
green pepper, onion, and green chilies, then add cheese.

Pour in a casserole dish sprayed with Pam or any brand non-stick
cooking spray.  Bake at least 1 hour.  Pudding is done when knife
inserted in center comes out clean.  This is a great side dish or main
course served with salad and baguette bread.

ZESTY CORN SALAD

2 (15 oz) cans white corn
1 cup chopped green pepper
1 cup chopped red/purple onion
1 cup chopped cucumber
1 cup seeded and chopped Roma tomatoes
1/2 cup Italian dressing
garlic powder to taste
cayenne pepper to taste
salt and black pepper to taste

Drain the corn.  Combine with the rest of the ingredients and toss
lightly.  Cover and chill overnight.

Makes 6-8 servings.


SUSAN'S CORN CASSEROLE

1 16-oz can whole kernel corn
1 16-oz can cream style corn
1 8-oz carton sour cream
1 box Jiffy Corn Bread Mix
1 stick butter or margarine, melted
2 T sugar

Mix all ingredients together.  Pour into an ungreased 9x9-inch or
larger glass casserole and bake at 350F degrees for 50-60 minutes, or
until golden brown and firm in the center.

This is incredibly YUMMY!

HERBED ROAST BEEF

2-3 pound round rump roast or tenderloin
1 T fresh ground pepper
1 tsp salt
1/2 tsp dried marjoram
1 tsp dried thyme
3 tsp fresh parsley, chopped
1 T fresh tarragon, chopped

Combine spices and mix well.

Cover roast beef with spices and cook at 325F degrees for 1 1/2-2
hours.  If you are using a meat thermometer, it should reach 150-170F
degrees.

Let roast stand for 10 minutes, then cut into thin slices.

BANANA NUT BREAD

2 cups sugar
1 cup vegetable oil
4 eggs
2 and 1/2 cups flour
2 tsp baking soda
1 tsp salt
3 cups bananas, mashed
1 cup walnuts

Mix all ingredients together in the order listed.

Grease two loaf pans with oil.

Set oven at 250F degrees and let batter sit in pans (on counter) until
oven has reached the 250F degrees.

Place pans on lower rack for one hour.  Turn heat to 300F degrees and
bake 15 more minutes.

Remove pans from bottom rack and place on top rack for 15-30 more
minutes, until done.

Makes two loaves.

LOBSTER SPREAD

8 oz cream cheese, softened
2 T mayonnaise
1/2 tsp dry mustard
2 cloves garlic, minced
6 oz cooked lobster, flaked or cut into small pieces
1/4 cup dry white wine
salt and pepper to taste

Combine all ingredients in a saucepan and heat through.  Transfer to a
chafing dish and serve with crackers and/or crusty bread.

BROILED RED SNAPPER WITH AVOCADO SALSA

6 6-oz red snapper fillets
1/4 cup butter, melted
1 T fresh lemon or lime juice
2 T fresh parsley, finely chopped

Combine butter, lemon or lime juice, and parsley and brush each fillet
with the mixture.

Broil for 8-10 minutes in 350-400F degree oven until fish is flaky,
being careful not to overcook.

SALSA

2 fresh ripe avocados, peeled pitted and diced
2 fresh tomatoes, diced
1/4 cup fresh cilantro, chopped
1 small sweet onion, chopped
juice of 1 lime
2 Serrano chilies, chopped
1 tsp sugar
salt and pepper to taste

Combine all ingredients in a large bowl and set aside at room
temperature until ready to serve.  Spoon over the broiled fish and
enjoy!

BAKED ALASKA

6-8 sponge cake dessert cups
     OR
6-8 slices angel food cake or pound cake
vanilla ice cream or frozen yogurt
5 egg whites
1/2 cup sugar

Place 1 scoop of ice cream on each dessert cup.

Beat egg whites until soft peaks form.  Slowly add sugar and continue
beating until stiff to form meringue.  Spoon some meringue over each
scoop of ice cream.

Place dessert cups under the broiler in the oven at about 350-400F
degrees for a couple of minutes, just until meringue turns light
brown.

Serve immediately.


BEEF STROGANOFF

2 pounds beef tenderloin, cut into bite-sized pieces
2 cups fresh mushrooms, sliced
1 large onion, chopped
2 cloves garlic, minced
1 16 oz container sour cream
1 T Worcestershire sauce
1/4 cup flour
1/4 cup butter
1/4 cup dry red wine (optional)
1 14 oz can beef broth
salt and pepper to taste

Lightly coat tenderloin pieces with flour, salt, and pepper.

In a large saucepan, saut� beef in butter with onions, mushrooms, and
garlic until meat is browned and onions and mushrooms are tender.  Add
Worcestershire sauce and beef broth and cook over medium heat for
10-15 minutes.  Stir in sour cream and wine and heat for about 5
minutes.

Serve over hot cooked noodles.

BING CHERRIES IN RED WINE SAUCE

2 cups dry red wine
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
1 T grated lemon zest
2 pounds fresh Bing cherries*

Combine wine, sugar, cinnamon, cloves, and lemon zest in a saucepan
and simmer until sugar melts.

Place cherries in a baking dish and pour wine sauce over the cherries.
Bake for 25-30 minutes.  Serve over vanilla ice cream or frozen
yogurt.

*  You may use canned cherries if you cannot find fresh.  If using
canned cherries, shorten cooking time by about 10 minutes.


SMOKED HAM & CHEESE SPREAD

1/2 pound smoked ham, minced
1 cup sharp cheddar cheese, shredded
1 T fresh dill, chopped
1 tsp Worcestershire sauce
2/3 cup mayonnaise

Combine all ingredients together and mix well.  Serve with crackers.


JERK PORK TENDERLOIN

2 1-pound pork tenderloins
1 small onion, chopped
2 T soy sauce
1 T fresh ginger, grated
1 T olive oil
1/4 cup vinegar
1/4 cup brown sugar
2 tsp ground allspice
1 T fresh thyme, chopped
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
salt and pepper to taste
4 Serrano peppers, seeded and chopped
3 cloves garlic, minced

Slice tenderloins lengthwise, without cutting all the way through.

Combine remaining ingredients in a food processor and blend.  Pour
mixture over pork and refrigerate for several hours to allow flavors
to blend.

Remove pork from marinade and grill over medium-hot coals until pork
is done; you may baste pork with remaining marinade as you grill.  If
you would like to use hotter peppers feel free.  Serrano peppers are
about a 7 on a scale of 10 for heat.  Habanero peppers and scotch
bonnets are the hottest, with a 9-10 rating.  If you prefer less heat,
try using an Anaheim pepper that rates about a 3 but still has great
flavor.

CARIBBEAN SWEET POTATOES

6-8 sweet potatoes
1/3 cup butter
1/4 cup green onions, chopped
1 T hot sauce
salt and pepper to taste
1/3 cup brown sugar

Bake sweet potatoes at 350F degrees for about 1 hour, or until tender.

Slice each one in half and scoop out pulp.  Place pulp in a bowl and
add butter, onions, hot sauce, salt, and pepper and mix well.  Place
mixture back in each sweet potato skin and place on a baking sheet.

Sprinkle with brown sugar and broil for several minutes.

STRAWBERRIES ROMANOFF

2 pints fresh strawberries, washed, hulled, and halved
1/4 cup sugar
3 T orange flavored liqueur (optional)
1 T grated orange rind
whipped cream

Combine strawberries, sugar, liqueur, and orange rind and mix well.
Place in individual serving glasses and top with whipped cream.

TUNA STUFFED CHERRY TOMATOES

1 pint cherry tomatoes
8 oz cream cheese, softened
1 6-oz can solid white tuna, drained
2 T minced onion
1/4 tsp seasoned salt
fresh ground pepper to taste
paprika

Gently slice off the very top of each tomato; scoop out pulp and
discard it.

Combine cream cheese, tuna, onion, seasoned salt, and pepper and mix
well.  Place a small amount of mixture in each tomato shell and
sprinkle with paprika.


CRAB ROCKEFELLER

1 cup butter
1 onion, chopped very finely
2 pkgs. frozen chopped spinach, cooked and drained
1 pound crabmeat
2 cups Parmesan cheese

Melt butter in saucepan.  Add onion and saut� until tender.

Add spinach and mix well.  Add crabmeat and cheese.  Transfer to
chafing dish and serve with crackers and Melba toast.


CUCUMBER, TOMATO & ONION SALAD

2-3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 T. olive oil
1 T fresh ginger, grated
2 fresh hot chili peppers, seeded and diced
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss.
Combine remaining ingredients in a cruet and shake well.  Pour over
salad and toss.  Chill for about 1 hour before serving.


CHICKEN KORMA

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2-3 dried hot chilies, seeded
1 T fresh ginger, grated
1 cup cold water
1 tsp ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 T poppy seeds
1 T ground coriander
1 T ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 T cilantro, chopped
1 T lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger, and cold
water in a blender and blend until smooth.  Add cinnamon, cloves,
poppy seeds, coriander, cumin, and light cream and blend again until
sauce is smooth; set sauce mixture aside.

Melt butter in a large saucepan and brown onions; add chicken cubes
and brown.  Stir in sauce from above and cook for 20 minutes over
low-medium heat.  Sprinkle with lemon juice and fresh cilantro a few
minutes before serving and serve over cooked rice - basmati or jasmine
is best.  Serve with condiments such as mango chutney and hot pepper
relish.


GOAT CHEESE & HERB SPREAD

2 cups goat cheese
1/4 cup butter, softened
2 T fresh parsley, chopped
2 T chives, chopped
1/2 tsp paprika
1/2 tsp oregano
1 tsp caraway seeds

Combine goat cheese and butter and mix well.  Add parsley, chives,
paprika, oregano and caraway seeds and mix well.  Serve with crackers,
bread or raw vegetables.


FANNY'S YEAST RAISED BISCUITS

This is a recipe developed by my mother while she was employed by a
commissary that fed flour mill employees at very reasonable prices in
Sherman, Texas.  A little extra effort, but the biggest, best biscuits
I ever tasted!

3/4 cup lukewarm water
2 yeast cakes (dry yeast won't  work as well)
5 cups flour
2 T baking powder
1/3 cup sugar
1/2 T salt
1/2 tsp baking soda
3/4 cup shortening
3/4 cup buttermilk
3/4 cup milk

Dissolve yeast in water and set aside.  Sift all dry ingredients
together.

Cut shortening into dry ingredients.  Mix yeast with the milks.  Add
liquid mixture to the dry ingredients alternately until you have a wet
dough that can just barely be handled on a heavily floured board.
Knead slightly, roll, and pat.  Cut into large biscuits and let rise
about 45 minutes to 1 hour 15 minutes, covered with a cloth.

Cook 10 minutes at 425F degrees.  Reheat the leftovers at 350F degrees
for 3 to 5 minutes or in the microwave for 15-20 seconds.

Makes 15 servings.


LISA'S CRAB, CRAWFISH & CORN CHOWDER

1 lb crawfish tails
1 pint crabmeat (lump or claw meat)
2 cans cream style corn
1 onion chopped
2 cans cream of potato soup
1 T butter or margarine
1 T garlic, minced

Saut�' onions and garlic in butter.  Add crawfish, simmer for about
15-20 minutes.

Add corn and potato soup.  Cook for about 20 minutes more on medium
heat.  Add crabmeat and simmer for about 15 minutes.

Serve with crackers or eat alone...enjoy!

SUSAN'S UNFILTERED APPLE JUICE VEGETABLE SOUP

The very best vegetable soup I have ever made occurred when I
accidentally defrosted unfiltered apple juice instead of beef broth.

1 c chopped cabbage
1 c broccoli
1 c cauliflower
1 c carrots
1 c green beans
3 c unfiltered apple juice

Combine all ingredients in a soup pot and bring to a boil; reduce heat
and let simmer for 15 to 20 minutes until all vegetables are tender.
Add salt and pepper to taste.

I like to serve this soup with English muffins toasted with Parmesan
cheese.


KAREN'S MINESTRONE

1# lean ground beef
1 small onion
1 small zucchini (1/2" pieces)
1 c matchstick carrots
1 (28-oz) can of Italian kitchen cut tomatoes, undrained
2 (14-15 oz) cans beef broth
1 15-16 oz can of cannellini beans, rinsed and drained

Brown beef over low heat, add onion, zucchini, and carrots.  Cover and
cook 4 minutes.  Add tomatoes (with juice), broth, and beans.  Simmer,
uncovered 20 minutes.  Salt and pepper to taste.


SUSAN'S STATE FAIR BLUE RIBBON CHILI

1 lb. hamburger
1 small onion, peeled and chopped
1 can whole ripe (black) olives, drained
1 can tomato soup + 1 can water
1 can dark red kidney beans
1 T chili powder

Slice olives (DO NOT use canned sliced olives - they change the
flavor).  Brown hamburger in 4-qt stock pot.  Add onion and continue
cooking until onion is translucent.  Add olives, soup, water, and
beans (undrained).  Bring to boil, stirring frequently, then reduce
heat to low.  Add chili powder to taste (about 1 T or so), then simmer
for about 1 hour to allow flavors to blend.

Serve with sweet cornbread.  May be multiplied as many times as needed
(approx. 4 servings per 1 set of ingredients).  Better after
refrigerated overnight and reheated.  May be frozen for up to six
months.


JANET'S BEEF KENNEDY

Here's a crockpot recipe that's not only an easy, time saving dish for
busy days, but makes an elegant dinner for guests as well!  A great
dish any time of year, but especially on cold winter evenings.  Serve
this with buttered egg noodles, crusty bread and a salad or green
vegetable. Peas go great with it!

2 lbs chuck stew beef cubes
1 can cream of mushroom soup
1/2 sour cream
1/4 c milk
1 pkg. dry onion soup mix (any brand)
  OR 1 can French onion soup (NOTE:  If using French onion soup,
eliminate milk)
1/2 c red wine
1 lb mushrooms, sliced

Place stew beef in crockpot.  Sprinkle mushrooms on top.

Mix Soups with sour cream, red wine and milk.  Pour over beef and
mushrooms.

Cook on low for 8-10 hours in crockpot.



CROCKPOT GOULASH

1 large onion, diced
1 lb ground beef (or other meat)
2 large potatoes
1 can corn (or other veggie)
1 can peas (or other veggie)
1 can condensed tomato soup
salt and pepper

Cut potatoes into bite size chunks and put them into crock pot first.
Add the pound of meat (thawed) next.  Put in the onion and veggies
WITH JUICE, then the tomato soup.  DO NOT ADD A CAN OF WATER.  If a
little dry later, you can add some water.

Heat on high for an hour or so, then stir.  Let cook for 3 more hours,
stirring occasionally.

Salt and pepper to taste.  It's done...delicious...kids love it!


JANICE'S TEX-MEX CHOWDER

Here's a quick and very easy recipe we have at my house at least once
a week.  My mother-in-law makes it more.  I found it in the coupon
section of the local Sunday paper a few months back.

1 small can cream-style corn
1 regular size can whole kernel corn, drained
1 regular size can diced tomatoes
1 can black beans, drained and rinsed
1 cup chicken broth

Combine all ingredients in a pot, bring to boil, simmer for 5 minutes.

Serve with sour cream and cheese.

We also make biscuits to go with it.


BERNADINE'S MEAT & CORN BREAD SQUARES

This is one of my favorite recipes, and my grandchildren just love it!

2 lbs ground beef or bulk sausage
1 cup chopped onions
1 4-oz can diced green chili peppers, drained
2 packages (1.25 oz) taco seasoning mix
3/4 cup all-purpose flour
3/4 cup cornmeal
1 T sugar
2 tsp baking powder
2 beaten eggs
1 15-oz can whole kernel corn, drained, reserving fluid
milk
3 T cooking oil
1 cup shredded cheddar cheese

Preheat oven to 375F degrees.

In a skillet, cook meat and onions till brown.  Drain fat.  Stir in
chili peppers and taco seasoning and cook pursuant to package
instructions.

Combine flour, cornmeal, sugar and baking powder.  Combine reserved
fluid from corn with enough milk to make 1 cup, add eggs, corn and
cooking oil; stir into dry ingredients.  Add cheese and stir just till
moistened.

Oil a 9x9x2-inch baking pan with butter-flavored Pam.  Spread half of
the batter in bottom of pan, spoon meat mixture atop.  Top with
remaining batter.

Bake in a 375F degree oven about 30 minutes or till golden brown.

Let stand 5 minutes.  Cut into squares.  If desired, serve with salsa
and/or Spanish rice.  Serves 6.


RODNEY & WYLENE'S BURGER & SPUDS

1 lb ground beef
3 raw potatoes, diced
1/2 raw onion, chopped
2 T oil or fat free spray

Put oil or spray in skillet, add potatoes and onion.  Stir often to
prevent sticking.  Cook until almost done, then add ground beef and
spices, then cook  until lightly browned.  Stir often to prevent
sticking.

Serve with green, red or yellow (or all), vegetables.  Note:  Ground
turkey can also be used, but be sure to only heat turkey until lightly
browned.


JANIE'S SUGARY CINNAMON MONKEY BREAD

3 cans biscuits
1 cup melted butter/margarine (your choice)
3/4 cup cinnamon
3/4 cup sugar

Cut biscuits in fourths.

Mix cinnamon and sugar in bowl.  Melt butter.  Dip biscuit pieces in
butter.  Roll biscuit pieces in sugar-cinnamon mixture and drop evenly
into greased cake pan.  Pour any leftover butter over the biscuits

Bake at 350F degrees for 1 hour.

Ready to pull apart with your fingers and WATCH IT DISAPPEAR QUICKLY 
WHEN
YOUR FAMILY ARRIVES!


CAROLINE'S LEMON HONEY BUTTER TARTS

1/3 c butter or margarine (melted)
1/2 c liquid or melted honey
1/2 c brown sugar (packed)
2 eggs
1 tsp fresh grated lemon rind
2 T fresh lemon juice
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
18 pastry tart shells
raisins, coconut, chopped nuts, currants, glac� fruit, or dried fruit
(optional)

Beat eggs; add sugar, honey, spices, salt, lemon juice and lemon rind.
Beat well.  Pour in cooled melted butter.  Beat again.

Sprinkle a selection of the optional fruits or nuts in the bottoms of
the tart shells.  Fill shells 1/2 full with egg mixture.

Bake at 375F degrees for 15-20 minutes, or until pastry is golden and
filling has puffed up and set.

Remove from pans and cool on wire racks.  Store in a tightly covered
container no more than 2 weeks.  These tarts may be successfully
frozen for up to 3 months.

Makes 18 two-inch tarts



KATHY'S DUMP BARS

What could be easier?  You don't even need an electric mixer to make
these!

1-3/4 c. flour
5 eggs
2 c sugar
1 tsp salt
1 c vegetable oil
1 tsp vanilla
1/2 c cocoa
1 8-oz pkg. chocolate chips

Preheat oven to 350F degrees.  Dump all ingredients in bowl except for
the chocolate chips.  Mix just until moistened with a wooden spoon.
Spread in greased 9x13" pan.  Sprinkle chocolate chips on top and bake
for 30 minutes.


AMY'S FAMOUS CHOCOLATE CHIP COOKIES

1 cup butter
2/3 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
12 oz milk chocolate chips

Cream butter, shortening and sugars until fluffy.  Add eggs and
vanilla and mix well.

Combine flour, soda, salt, add to butter mixture and combine, add
chocolate chips.

Drop with cookie dropper onto ungreased cookie sheets.

Bake at 350F for about 10-12 minutes.  Wait just a minute or two and
place on wire rack.  Don't brown, just bake until set and edges
starting to turn light brown.


POTATO LEEK SOUP

18 small new potatoes
6 cups chicken broth
3 leeks, chopped
3 T butter
2 cups milk
salt and pepper to taste

Place potatoes into a large saucepan with water to cover.  Bring to a
boil and cook until tender.  Meanwhile, saut� leeks in butter until
translucent.

When potatoes are done, skin them while they are still hot and cut
them into bite-sized pieces.  Place potatoes into a stock pot with
chicken broth and leeks.  Season with salt and pepper.

Cook over medium heat until simmering, then remove from heat and stir
in milk.  Serve immediately.

Makes 8 servings.



PEGGY'S CHICKEN PASTY

1 whole chicken, skinned, baked, deboned and cubed*
8 oz cream cheese; low fat may be used
1 pkg frozen vegetables of your choice.

Mix all above ingredients for filling.

Crust:

1 C shortening
4 C flour
1 T salt

Mix as for pie crust, adding just enough water to hold crust together.
Divide crust into small portions; roll out into circles (size of your
choice); fill with filling; fold crust over and seal.

Bake at 375F degrees until crust browned.

May be served plain, with butter, or with gravy.


*  I like to use garlic, thyme, salt, pepper and onions on the chicken
while baking.


EVELYN'S BANANA CHOCOLATE CHIP COOKIES

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup white sugar
2/3 cup butter, softened
2 eggs
1 tsp vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 400 degrees F (200 degrees C).  Grease cookie sheets.
Sift the flour, baking powder, salt, and baking soda together, and set
aside.

Cream the butter with the sugar until light and fluffy.  Beat in the
eggs and vanilla.  Mix in the mashed bananas.  Add the flour mixture,
and stir until just combined.  Stir in the chocolate chips.  Drop by
spoonfuls onto prepared cookie sheets.

Bake in preheated oven for 12 to 15 minutes.

Makes 3 dozen.


ROSE'S EXQUISITE PIE

1 C butter
2 C sugar
3 eggs, well beaten
2 T vinegar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
2 tsp vanilla
1 C raisins
1 C chopped nuts
1 C coconut
2 unbaked 9" pie shells

Combine sugar and butter.  Cream well.  Add eggs and vinegar.  Mix
well.

Stir in spices and vanilla.  Fold in raisins, nuts and coconut.

Pour into shells.

Bake at 350F degrees for 25 to 30 minutes.

These can be frozen before baking.  Will keep for 2 to 3 months if
wrapped airtight before putting into freezer.

Let thaw to room temperature before baking.

Let cool after baking - if you can keep them that long before the kids
get into them.  Enjoy!


AMY'S HASHBROWN CASSEROLE

8 oz sour cream
10 3/4 oz can cream of chicken soup
2 C shredded cheddar cheese
2 lbs frozen hash browns, Southern style
1 medium onion
1 green pepper (optional)
salt and pepper to taste

Topping:
2 C crushed corn flakes
1/2 C melted butter or margarine

Mix all ingredients together, except topping, and pour into a
13x9-inch cake pan that has been sprayed with no stick cooking spray
(I promise you that with all the cheese, serving and clean up will be
a lot easier).

Crush the corn flakes and spread evenly over the top and pour the
melted butter over it.  Bake at 350F for about 45 minutes.

I have also added ham and/or vegetables and made this more of a main
dish casserole instead of a side dish.


JO'S STRAWBERRY BISQUE

1 (16-oz) container whipped topping
1 (16-oz) container sour cream
1 (16-oz) box frozen strawberries
1 tsp vanilla
1/2 C sugar or sweetener
pinch salt
1 pkg. Mother's brand macaroon cookies, crushed (this is a flat
crispy-type cookie rather than the soft macaroons)

Stir whipped topping, sour cream, vanilla, sugar, and salt together.

Fold in strawberries thoroughly until mixture turns a pale pink.

When ready to serve, fold in crushed cookies.

This recipe can be frozen ahead without the cookies, folding them in
just before serving.  When strawberries are in season, I add fresh to
the mixture.  This recipe can be doubled or tripled, and it makes 10
servings.



BOBBI ANNE'S PICNIC BARBECUED CHICKEN SANDWICHES

3 lbs. chicken thighs and breasts, skinned, cooked, boned, and
shredded
1 c. catsup
1 3/4 c. water
1 onion, finely chopped
1 tsp salt
1 tsp celery seed
1 tsp chili powder
1/4 C brown sugar, packed
1 tsp hot pepper sauce
1/4 C Worcestershire sauce
1/4 C red wine vinegar
6 Kaiser rolls

Combine all ingredients, except rolls, in large saucepan and simmer
for 1-1/2 hours.

Pile onto Kaiser rolls.  Pack in a thermal container with ice and
serve cold.


KATIE'S PEAR SALAD

1 large can pears
1 small package lemon Jell-O
1 large package cream cheese
1 C Cool Whip
1 C chopped pecans (optional)
1 tsp lemon juice

Drain juice from pears and put juice in a small sauce pan and boil.
Add Jell -o.

Remove from heat and add lemon juice.  Chill until partially set.

Place pears and cream cheese in a blender and blend to a creamy
consistency.  Stir in Jell-o and fold Cool Whip into pear and cream
cheese mixture.  Add nuts.

Pour into a mold and chill.



REBECCA'S BEEFARONI

2 1/2 -3 lbs ground beef
2 boxes macaroni & cheese
1 can Campbell's cheddar cheese soup
1 jar spaghetti sauce (28-32oz.)
2-3 beef bouillon cubes

Brown meat and drain off excess grease.  Add bouillon cubes.

Cook macaroni according to package directions.  Drain off water while
macaroni is still hot, and add cheese sauce packets, cheese soup, and
spaghetti sauce.  Mix thoroughly, until all the cheese soup is melted.

Add meat to macaroni mixture and return to medium heat until mixture
is heated all the way through.

Makes 10 -12 servings.


C.K.'S HERB TOMATO SOUP

2 T butter or margarine
2 T olive oil
2 medium onions, thinly sliced
2 lbs fresh tomatoes, peeled and quartered OR 2 large cans (about 5
cups)
1 6-oz can tomato paste
3 T fresh snipped basil OR 1 T dried basil
4 tsp fresh thyme, snipped, OR 1 tsp dried, crushed thyme
3 C chicken broth (can be canned)
1 tsp salt (may need more, depending on acidity of tomatoes)
1/8 tsp black pepper

Combine butter or margarine and olive oil and saut� onions.

Add tomatoes and tomato paste, basil, and thyme.  Add broth, salt, and
pepper.  Simmer for 40 minutes.

Serve in bowls with spoon of sour cream, sprinkled with Parmesan
cheese and fresh basil and thyme on top.

Makes 6-8 servings.



REGINA'S SAUSAGE-CHEESE BALLS, TEXAS STYLE

3 C of biscuit mix
1 lb uncooked sausage
16 oz shredded pepper jack cheese
1 C frozen chopped spinach
1/2 C Parmesan cheese
1 tsp crushed rosemary
1 tsp minced garlic
1/4 C finely chopped onions
1 jalapeno pepper, finely chopped
enough milk to make mixture moist but not wet

Mix all ingredients well.  Roll into 1-inch balls and place on baking
pan.

Cook at 350F degrees until golden brown.


READER'S CORN BAKE

1 stick softened margarine
1 8-oz container sour cream
1 egg
1 can Niblets corn (DO NOT drain)
1 can creamed corn
1 box (8 1/2 oz) corn muffin mix

Preheat oven to 350F degrees

Combine all ingredients and mix well.  Pour into an ungreased
13X9-inch pan and bake for 45-60 minutes, or until sides are brown.

Remove from oven and let cool at least 10 minutes before serving.
Enjoy!

This makes a great side dish for any meal...even breakfast.  Hot or
cold,this is excellent.  My kids like munching on this instead of
candy or cookies.


MARY'S AUTUMN APPLE SALAD

1 can (20 oz) crushed pineapple, undrained
2/3 cup sugar
1 3-oz pkg. lemon gelatin
1 8-oz pkg. cream cheese, softened
1 C diced unpeeled apples
1 C chopped nuts
1 C chopped celery
1 C Cool Whip
1 C red and white grapes, halved

In a saucepan, combine sugar and pineapple.  Bring to a boil and boil
about 3 minutes.

Add gelatin and stir until dissolved.  Add cream cheese and stir until
mixture is thoroughly combined.  Cool.

Fold in the apples, nuts, celery, grapes, and Cool Whip.  Pour into a
9-inch square dish.  Chill until firm.

Cut into squares and serve on lettuce leaves.

Makes 9-12 servings.


RAMONA'S HOMETOWN CORNBREAD DRESSING

Believe me - this is good...

4 pkgs. cornbread mix (prepared as directed, cooled and crumbled)
1 entire stalk of celery (including leaves), very finely chopped
2 large onions, finely chopped
2 eggs, slightly beaten
1 can cream of chicken soup
3 cans chicken broth
1 stick butter, melted
4 tsp poultry seasoning
2 tsp sage
2 tsp oregano
2 tsp garlic

Preheat oven to 400F degrees.

Mix all ingredients well.

Spray large baking/casserole pan well with cooking spray.  Spoon
contents into pan and bake 45 minutes to 1 hour, or until browned on
top and moist in the middle.

Serve with baked turkey and giblet gravy.  Serves an army at
Thanksgiving or Christmas dinner.  Note:  This recipe could be cooked
inside the bird


WOODY'S BEAN & SAUSAGE STEW

A surefire Winter pleaser!

In large Dutch oven on stove top, heat until brown and drain:
2 lbs. smoked sausage, diced
1 lb. hot sausage, diced
1 large onion, chopped

Add in:
1 15-oz can rinsed and drained black beans*
1 15-oz. can rinsed and drained navy beans
1 15-oz can rinsed and drained pinto beans
1 15-oz can rinsed and drained butter beans
1 16-oz can tomato sauce
1 29-oz can diced tomatoes
1 15-oz can of corn, drained
2 cups of beef broth

Add in:  (or season to taste)
1/4 cup fresh parsley
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/2 tsp pepper
1/4 tsp salt
1/8 tsp red pepper flakes

Cook and stir for 10-15 minutes until hot and bubbly.  Enjoy!

Makes 12 servings


*  Your choice of bean combinations can be substituted.



PATTI'S QUICK & EASY CHEESECAKE

1 extra-serving size, prepared, graham cracker pie crust
1 7.2-oz box vanilla flavored powdered frosting
2 8-oz pkgs. cream cheese, softened
1 1/2 C dairy sour cream
1 20-oz can of your favorite flavor fruit pie filling

Preheat oven to 350F.

Prepare frosting according to package directions (using water).  If
directions call for butter, omit it.

In a large bowl, with an electric mixer, beat cream cheese and sour
cream together until very smooth.  Beat in the prepared frosting,
making sure to mix thoroughly.

Pour mixture into the ready-made crust.

Bake at 350F degrees for 1 hour, until well set.

COOL COMPLETELY AT ROOM TEMPERATURE ON A WIRE RACK.

When COMPLETELY COOL, refrigerate for 8 hours or overnight (the
longer, the better).

Top with your favorite pie filling and refrigerate for an additional 1
to 2 hours, until topping is set. Refrigerate any leftovers (although
there's not likely to be any, as this pie is very delicious)!

NOTE:  If the pie is NOT COMPLETELY COOL when refrigerated, it will
not set properly and you will have "mush," instead of a firmly set
pie.


FRAN'S CROCK POT TACO SOUP

1- 2 pounds ground beef or turkey
1 onion, chopped
2 cans pinto beans
2 cans Rotel - the chopped kind
1 can whole kernel corn
1 can hominy
1 package dry taco seasoning
1 package dry ranch dressing mix
grated cheese
Tostitos or other corn chips

In crock pot or other slow cooker, place beans, corn, Rotel, and
hominy (juice from cans, also).  Add taco seasoning and dressing mix,
and stir well to mix.

In a frying pan, cook meat and onions until meat is cooked, then add
to the crock pot and stir to mix.  Add water until the pot is full.
Cook on high at least three hours.  The longer you cook this soup, the
better it gets - and it's even better the second day.

It keeps great in the icebox for two or three days, covered.

To serve, place soup in bowls and top with the grated cheese; eat with
the corn chips.

This makes about 4 to 8 servings, depending on the size of your
cooker.  You can also cook this on the top of the stove in a pot or
even in a pressure cooker, but it's a great soup to put on in the
afternoon and have a quick supper later that evening.



LAURIE'S CONGO BARS

My mom made these when we kids wanted chocolate chip and she was busy.
I have seen another recipe called Blond Brownies, but it is not as
good as these.  Make sure you do NOT substitute butter or margarine
for the shortening.

2/3 cup shortening (do not substitute margarine or butter)
1 box brown sugar
3 large eggs
2 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 C chocolate chips
1 C nuts, optional

Preheat oven to 350F degrees.

Melt shortening and add the brown sugar.  Dark sugar makes the bars
darker, light makes them lighter - either is fine).  Cool.

Add the eggs, one at a time, mixing well after each addition

In a separate bowl, combine the flour, baking powder, and salt.  Sift
and add to the sugar mixture.

Add vanilla, chocolate chips, and nuts.  Pour into 9x12-inch glass pan
and bake for 30 minutes.

Cool and cut into squares.



GRETCHEN'S CHOCOLATE FUDGE

This is a favorite fudge recipe, modified from an old Pillsbury recipe.

Prepare a 13" x 9" pan by lining it with buttered foil, preferably so 
the
foil hangs over at least two edges.

Mix:
2 1/4 c. sugar
1/2 c. butter
2/3 c. evaporated milk (5 oz. can)

Mix over medium heat, stirring constantly, until it boils.  Continue
boiling, still stirring constantly, for five minutes.  Remove from heat
and add:

2 C marshmallow "fluff" (7 oz. can)
2 C semi-sweet chocolate chips (12 oz. bag)

Blend until smooth.  Add:

1 1/4 tsp vanilla (can increase to 1 1/2 if you choose)
3/4 C chopped walnuts (optional)

and stir until blended.

Pour into prepared pan.  Let mix stand until set (approx. 30 minutes).

Score into 36 or 48 pieces with a knife and refrigerate until firm
(usually overnight).  If you've scored the pieces well enough, you will 
be
able to gently break apart the pieces by bending the foil; otherwise, 
cut
pieces with a sharp knife and store cold.


Chicken In Phyllo 
Categories: Meat 
Yield: 4 servings  
Description:  
 
2 ea chicken, breasts, whole, boned, skinned  
1 ea butter, stick, melted  
1 pk phyllo  
4 tb shallots, minced  
1 ts sage  
4 oz jack cheese 

Directions:

 
Preheat oven to 400 degrees. Halve chicken breasts & pound flat. 

Melt butter. Layer 4 sheets of phyllo, buttering each sheet. On each chicken breast sprinkle 1 tb shallots and 1/4 ts sage. Lay 1 oz. cheese on each breast & roll up. Place breast in the middle of the phyllo, at one end; roll once, fold in sides, brush with butter and continue rolling, buttering as you go. Lay all on ungreased cookie sheet and bake 25 minutes until browned.