First, Read the Recipe!

 Tracy's Pancakes

2 eggs

2 c. buttermilk

1 tsp. soda

3/4 c. flour

3/4 tsp. salt

Separate eggs and put whites in one bowl and yolks in a second.  Place buttermilk and soda in third bow.  Beat whites until stiff.  Add yolks to whites and beat at medium speed.  Add milk and soda to eggs and beat at half speed.  Add flour and salt slowly beating at lowest speed until just blended. Be careful not to overbeat!  Heat griddle to 350.  Spray with cooking spray and cook.

Rhubarb Cherry Jam--Sheryl Bomsta-Vilt

5 c. fresh rhubarb chopped

1 c. water

5 c. sugar

1 large tin cherry pie filling

2 pkgs. small  or 1 large box of cherry Jell-o

Cook rhubarb in water until tender.  Add sugar and cook a few minutes, stirring.  Add pie filling and cook 6-8 more minutes, stirring.  Remove from heat.  Add Jell-o.  Stir until dissolved.  When cool put into freezer containers and freeze.

Coconut Cookies (Paris Elementary Cooks)

1 c. butter

1 c. sugar

1 c. brown sugar

1 tsp. vanilla

 1/2 tsp. coconut extract

3 eggs

2 c. cocoanut

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 c. flour

2 c. quick-cooking oats

Mix with a beater in order.  Drop on a greased cookie sheet.  Bake at 350 for 12 minutes.

Toasted Coconut Pecan Pie--B. Williams

3 eggs beaten

1/c. butter melted

2 tsp. lemon juice

1/2 c. coconut

1/2 c. chopped pecans

1 1/2 c. sugar

1 tsp. vanilla.

Pour in unbaked pie shell.  Bake at 350 for 45-50 minutes.  Cool and garnish with whipped cream or vanilla ice cream.  (I have always made this in a blender.)

Cucumber Mousse--Barbara House

Serves 6

1 3 oz. pkg. lime Jell-o

3/4 c. boiling water

1 envelope unflavored gelatin

1/4 c. cold water

 1 1/2 c. cottage cheese

1 med. cucumber, chopped

1/2 c. mayonnaise

1/4. c. onion, finely chopped

In a small bowl sprinkle lime Jell-o over boiling water and stir to dissolve.  In another small bowl stir unflavored gelatin into cold water.  In electric blender combine all ingredients except two gelatin mixtures.  Blend until smooth.  Add gelatins and blend.  Chill overnight in individual cups or a large mold.

Crunchy Lemon Squares--Barbara House

1 c. quick oats

1 c. flour

1/2 c. flaked coconut

1/2 c. coarsely chopped pecans

1/2 c. light brown sugar

1 tsp. baking powder

1/2 c. melted butter

1 can sweetened condensed milk

1/2 c. lemon juice

1 T. grated lemon rind

Preheat oven to 350 (325 if using a glass dish).  In medium bowl combine oats, flour, coconut, nuts, sugar, baking powder and butter; stir to form a crumbly mixture.  Set aside.  In medium bowl, combine sweetened condensed milk, lemon juice and rind.  Put half of crumb mixture evenly on bottom of a 9 x 9 baking pan.  Spread milk mixture on top and sprinkle with remaining crumbs.  Bake for 25 to 30 minutes.  Cool before cutting.

 Lima Casserole--Sister Norton

1 large pkg. lima beans

1 c. chopped celery

1/2 c. chopped onions

1 small jar pimentos drained and mashed

1 c. cream of mushroom soup

1/2 stick butter.

Ritz crackers for crunch topping.

Mix in casserole dish and bake until bubbly.

Dilly Bread--Brother Gaillard

1-1/4 oz. pkg. dry yeast

1/4 c. warm water

1 c. creamed cottage cheese, heated to lukewarm

2 T. sugar

1 T. instant minced onions

1 T. butter

1 tsp. dill seed

1 tsp. salt

1/4 tsp. soda

1 unbeaten egg

2 1/4- 2 1/2 c. flour

Soften yeast in warm water and mix with all ingredients (except flour) in mixing bowl.  After mixing ingredients, add flour in small amounts, beating well after each addition until a stiff dough is formed.  Let dough rise in warm place for one hour or until light and double in size.  Stir down and put in a 2 qt. casserole.  Let rise until double in size.  Bake at 350 for 25-30 minutes.

Turkey Dressing--Sister Norton

1 pkg. seasoned poultry stuffing (Pepperidge Farm)

4 c. crumbled cornbread (leftover)

Add enough turkey stock to make it a consistency that can be patted into oiled baking pan with sides.  Add onion chopped and giblets and one or two eggs.  If there is not turkey juice add boullion.  Bake at 400 about 20-30 minutes.

Swedish Heirloom Cookies--Rachel Herring

1 c. butter

1 c. unsifted confectioner's sugar

1/2 tsp. salt

Cream well adding butter gradually and add:

1 1/4 c. pecans ground

1 T. French vanilla

2 c. sifted flour

Shape dough into balls or crescents using a rounded teaspoonful for each.  Place on ungreased cookie sheet and bake at 325 for 15-18 minutes.

Red Velvet Cake--Sister Ruth Burton

Batter:

1/2 c. butter

1 1/2 c. sugar

2 eggs

1 1/2 oz. red food coloring

2 T. cocoa

2 1/2 c. cake flour

1 t. salt

1 t. baking powder 

2 T. vanilla 

1 c. buttermilk

Cream butter and sugar; add eggs and cream until well blended.  Mix food coloring and cocoa and add to the creamed mixture, but you may add the cocoa to the creamed mixture at the beginning if you find it easier to blend.  Sift salt, soda, and flour; add dry ingredients alternately with liquids.  Fold; do not beat.  Bake in 9-inch cake pans (4) at 350 for 30-35 minutes or until springy.  Do not overcook.

Claydough--Norma Eberhard

2 c. water

3 T. oil

1 T. alum

Bring to a boil.  Add coloring.  Remove from heat and add:

2 c. flour

1 c. salt

Knead until it forms a small plyable clay.

Congo Bars--Norma Eberhard

2 c. brown sugar

2/3 c. oil

3 eggs

Cream together.  Add:

2 3/4 c. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

Mix well.  Add:

1 tsp. vanilla

1 pkg. chocolate chips

Grease and flour a long 1/2 inch cookie sheet.  Press cookie mixture into it.  Bake at 350 for 20 minutes.

Dilly Beans--Martha Taggart

Boil beans for 5 minutes. Put in pint bottles

Add:

1/8 tsp. alum

1/4 tsp. red pepper (more or less or none)

1 clove garlic

1 head dill

Boil:

2 c. vinegar

2 c. water

1/4 cup. salt.

Pour over beans.  Then process and store.

Wayne's Caramels (double batch)

2 c. sugar

2 c. brown sugar

2 c. white Karo syrup

1 8 oz. can sweetened condensed milk

1 lb. butter (melt in microwave first)

Melt ingredients on stove.  Gradually increase heat, stirring constantly with a wooden spoon until the mixtures reaches 240.  Then add 1 tsp. salt and 2 tsp. vanilla.  Continue stirring until it reaches 245.  Take off burner.  Add nuts and stir.  Pour in pan sprayed with Pan.  Cool overnight.  Cut and wrap.

Dad's Wheat Pancakes--John S. Taggart

3/4 c. wheat kernels

1 c. water

Bring to boil.  Soak overnight.

Drain and add: 3/4 c. milk

Run in blender 3 to 5 minutes until creamy. Add: 

3 egg yolks

2 T. oil

Run one minute longer.  Add:

1 T. honey

1/2 tsp salt.  Blend.  Beat the 3 egg whites until stiff and fold into the mixture.  Cook on a hot griddle.

English Toffee--Martha Taggart

1 c. sugar

1 c. butter

3 T. water

Mix and cook to shade of toffee you wish (not too brown).  Stir all the time.  Pour immediately into nuts (cut and spread on buttered cookie sheet).  If you wish you can lay pieces of sweet chocolate on this and spread over the top.

Marshmallows--Martha Taggart

2 c. sugar

3/4 c. boiling water

Cook until it forms a soft ball.

Dissolve 2 T. (2 envelopes) Knox gelatin in 1/2 c. cold water.

Pour syrup over gelatin.  Beat until cool. Fold in 2 egg whites.  Pour in non greased dishes. Let set and cut into shapes.

Swedish Meatballs--Alton Brown of "Good Eats"

2 slices fresh white bread

1/4 c. milk

3 T clarified butter, divided

1/2 c. finely chopped onion

a pinch plus 1 tsp. kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 tsp. black pepper

1/4 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

1/4 c. all-purpose flour

3 c. beef broth

1/4 c. heavy cream

Preheat over to 200 degrees.  Tear the bread into pieces and place in a small mixing bowl along with the milk.  Set aside.

In a 12 inch straight sided saute pan over medium heat, melt 1 T of the butter.  Add the onion and a pinch of salt and sweat until the onions are soft.  Remove from the heat and set aside.

In the bowl of stand mixer, combine the bread and milk mixture, ground meats, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg and onions.  Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1 ounce portions and place on a sheet pan.  Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan oven medium-low heat, or in an electric skillet set to 250 degrees.  Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes.  Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the skillet.  Whisk until lightly browned, approximately 1 to 2 minutes.  Gradually add the beef stock and whisk until sauce begins to thicken.  Add the cream and continue to cook until the gravy reaches the desired consistency.  Remove the meatballs from the over, cover with the gravy and serve.

Zucchini Bread--Aunt Norma

3 eggs

1. c. salad oil

1 c. brown sugar

1 c. granulated sugar

2 c. peeled and grated zucchini

3 tsp. vanilla

3 c. flour

1 tsp. salt

1 tsp. soda

3 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/4 tsp. baking powder

1 c. chopped nuts

Bake at 325 for 1 hour in a greased and flour pan.

Self-filled Cupcakes--Marie Vermaas

1 pkg. chocolate cake mix

1 pkg. cream cheese

1/3 c. sugar

1 egg

few grains of salt

1 6 oz. pkg. chocolate chips

Prepare cake mix according to the box directions.  Fill cupcake papers 2/3 full of batter.  Cream the cream cheese with the sugar.  Add and beat in eggs and salt.  Stir in chocolate pieces.  Drop by rounded teaspon into cake batter.  Bake as directed.

Salad of Eggplants-Maria Papandopoulous

We bake the eggplants in the oven, and then we deduct the skin and the seeds and put into the mixer.  Meanwhile we have grated a very small onion, and we have put it into the water.  We strain good it and throw in the mixer where we also throw salt, pepper, lemon or vinegar, parsley and a lot of oil and shake the mix good.

Chocolate Ganache Cake--Dianne Dickens

1/4 lb. unsalted butter at room temperature

1 c. sugar

4 extra large eggs at room temperature

1 16 oz. can Hershey's chocolate syrup

1 T. pure vanilla extract

1 c. flour

For the ganache:

1/2 c. heavy cream

8 oz. semi-sweet chocolate chips

Preheat oven to 325.  Butter and flour an 8 inch round cake pan; then line the bottom with parchment paper.  Cream butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy.  Add the eggs, one at a time.  Mix in chocolate syrup and vanilla.  Add the flour und mix until just combined.  Don't overbeat or  cake will be tough.

Pour batter into pan and bake for 40-45 minutes until just set in the middle.  Don't overbake!!  Let  cool throughly in pan.

For the ganache:  Cook heavy cream and chocolate chips in top of double boiler or in the microwave STIRRING CONSTANTLY.

Cherry Macaroons

1 1/2  cups sugar

1 1/3 c. butter

2 eggs unbeaten

3 1/2 c. flour

2 tsp. baking powder

2 tsp. baking soda

1/4 tsp. salt

1/4 c. maraschino cherries, drained and chopped

1 1/2 tsp. almond extract

1 c. coconut

Cream sugar and shortening.  Add eggs and beat until fluffy.  Sift flour, baking powder, baking soda, and salt and add to creamed mixture.  Add cherries, almond extract and coconut and mix well.  Drop by teaspoonfuls onto greased cookie sheet.  Bake at 350 for 10 to 12 minutes.

Paradise Macaroons

2 (7 to 8 oz.) packages sweetened shredded coconut

2 ounces sweetened condensed milk

pinch Kosher salt

1 tsp. vanilla

4 large egg whites at room temperature

5 ounces granulated sugar

12 ounces semi-sweet chocolate chips

1 oz. vegetable shortening

2 ounces finely chopped dry-roasted macadamia nuts

Preheat oven to 325.

Combine coconut with sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy.  Gradually add the sugar and continue to whip the whites until medium peaks form--6 to 7 minutes.

Gently fold the egg whites into the coconut mixture.  Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown.  Immediately transfer the parchment with the macaroons to a cooling rack.  Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side.  Set over medium heat and bring to a simmer.  Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmer pot.  Stir occasionally until melted; then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped nuts and place on parchment paper to set--about 30 minutes.

Chinese Chicken Salad

5 chicken breasts

1 large head cabbage shredded

1-2 bunches green onions chopped (include some greens)

1 large bag slivered almonds (can be toasted)

3 packages Ramen noodles (break up on cookie sheet, place under broiler and broil to light brown stirring occasionally--Watch carefully!)

Combine all ingredients with dressing:

3 T. white vinegar

5 T. sugar

3 Ramen seasoning packets

2/3 c. oil

1/2 tsp. pepper

Summer Rice Salad

5 c. cubed chicken marinated in:

2 T. salad oil

2 T. orange juice

2 T. dark vinegar

1 tsp. salt

Marinate for at least 4 hours.  Cook chicken.

Add to:

3. c. cooked rice

1 1/2 c. green grapes

1 1/2 c. chopped celery

12 1/3 oz. can pineapple tidbits (drained)

1 11 oz. can mandarin oranges

1 c. slivered almonds roasted in butter under the broiler until lightly browned

1 1/2 c. mayonnaise

Gently toss.

Toasted Coconut Crumb Crust

20 vanilla wafers crushed

1/2 c. flaked coconut toasted

4 T. butter

Combine and press into pie tin.

Won Ton Salad--Dotty Jo Pope

2 chicken breasts cooked and cubed

1 head of lettuce chopped fine

1 can sliced water chestnuts

1 can drained mandarin oranges

4 green onions chopped

Mix and keep cool.

Spray electric frying pan with Pam.

Cook 1/4 cup of sesame seeds and 1 cup slivered almonds until light brown

Cut 1 package of won ton wraps into 1/4" slices and deep fry in oil until brown.

Dressing:

4 T. sugar

1 tsp. salt

1/4 cup oil

2 T. rice vinegar

Shake and stir well.  Add the almonds and sesame seeds to the salad just prior to serving.  Toss dressing into salad and put won tons on top.

Avocado and Lime Salad--Aunt Norma

1 small box lime Jell-o

1/2 c. hot water

1 c. crushed pineapple

1/2 tsp. salt

2 T. lemon juice

1/2 c. mayonnaise

1/2 c. whipping cream

1 c. diced avocado

Dissolve Jell-o in water.  Add crushed pineapple.  Cool.  When it begins to thicken, add salt and lemon juice and stir.  Fold in mayonnaise, WHIPPED cream and diced avocado.  Place in mold and chill until firm.  Unmold on crisp lettuce and garnish with mayonnaise.

Empanadas

Pastry:

1 1/2 c. flour

1 tsp. baking powder

3 T. cold butter

2 T. cooking oil

1 tsp. water

 3 eggs beaten

Preheat oven to 400.  Sift flour and baking powder into bowl. Blend in butter and oil until coarsely blended.  Add water and eggs.  Mix until dough holds together.

On a lightly floured surface, roll dough to 1/8" thickness.  Cut 8" or 4" circles

Place 1/2 cup filling on 8" or 1 tsp. on 4" rounds.

Fold circles in half.  Moisten edges with water and press firmly together with fork.

Bake at 400 for 25 minutes.  Makes 8 8" or 16 4".

Baghrir--Moroccan Pancakes

2 1/2 cups warm water

1/2 T. yeast

1 c. semolina

1/2 c. flour

dash of salt (perhaps 1/8 tsp.)

1/2 T. baking powder

In your blender combine all but the baking powder.  

Add the baking powder and mix again.  Place in a container and cover to rise for 30 minutes.  After 30 minutes the batter should be thin and not as thick as regular pancakes.

Heat an 8 inch skillet and pour in 1/2 c. of the batter.  It should reach the edge of the skillet.  If not, then add more water.  As you cook the pancake small holes should appear all over the surface.  Continue cooking until no uncooked area exists--approximately 2 minutes.  If the edges curl up you have overcooked.  Serve warm with butter and honey.

Barbeque Sauce--Martha Taggart

1 16 oz. tomato sauce

2 T. vinegar

1 T. dry mustard

1T molasses

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/8 tsp. MSG

1/4 tsp. paprika

1 tsp. marjoram

1 T. chili sauce

2 T. sugar

Brunswick Stew--Mary Eleanor Brewer, Tarboro, NC

1 5-6 lb. hen (pre-cook, cut in small pieces, save broth)

1 qt. potatoes (precook, mash before adding)

1/2 lb. dry, small lima beans (pre-cook and mash)

1 can green butter beans, drained

1 can white cream corn

1 can yellow cream con

1 small can garden peas, drained

1 can tomato soup

1/2 c. uncooked rice

Combine ingredients in large, heavy pot.  Add 2 cups broth from hen (use top, greasy broth).  Season to taste with salt, black pepper red pepper and 1 T. sugar.  Cook slowly for approximately 1 1/2 hours, stirring often.  Makes about 5 quarts.

White Chili--Dolly Duling

1 T. olive oil

1 clove garlic

1/2 c. chopped onion

3 chicken breasts cut up

Cook together.

Add:

1 tsp. cumin

1/8 tsp. cayenne or red pepper to taste

1/2 tsp. oregano

1/8 tsp. cloves

2 cans white beans (drained)--cannelloni, navy etc.

1 can diced green chilies or 1 jalapeno chopped

2  c. chicken stock or cans of broth.  A can of cream of chicken soup may also be added.

Chili Sauce--Martha Taggart

1 peck (12 to 14 pounds) tomatoes

1 bunch celery

1 quart small onions, chopped

3 green peppers

1/2 T. whole cloves

1 T. mustard

2 sticks cinnamon

2 lb. brown sugar

1/4 c. salt

1 qt. cider vinegar

Scald tomatoes and peel.  Cook 15 minutes.  Drain off half the juice.  Chop remaining vegetable, add to tomatoes and simmer 1 1/2 hours.  Tie spices in cloth bag, add remaining ingredients and continue cooking for 1 1/2 hours.  Remove spice bag and seal in hot jars.  Makes 6 pints.

French Silk Pie

1/4 c. butter 

3/4 c. sugar

2 squares unsweetened chocolate, melted

1 tsp. vanilla

2 eggs

1 baked pastry shell

Cream butter and sugar.  Add melted chocolate and vanilla.  Add 1 egg and beat 5 minutes at medium speed.  Add second egg.  Beat another 5 minutes.  Pour into baked pie shell and refrigerate.  When ready to serve, top with whipped cream.

Tollhouse Cookie Pie

3 eggs

1 1/4 c self-rising flour

1/2 c. sugar

1/2 c. brown sugar, packed

3/4 c. (1 1/2 sticks) butter melted and cooled to room temperature

2 T. milk

1/2 tsp. vanilla

2/3 c. MINIATURE chocolate chips (Regular chocolate chips tend to sink to the bottom of the pan.)

1 c. chopped walnuts

1 c. sweetened flaked coconut

1 unbaked pie shell

Beat eggs until foamy.  Add flour and sugars and beat until well blended.  Blend in melt butter, milk and vanilla.  Stir in chips, coconut and nuts.  Pour into pie shell and bake at 325 for 1 hour.  Serve warm.

Lemon Bars--Dolly Duling

1/2 c. butter

1 c. flour

1/4 c. powdered sugar

Mix together and pat into lightly greased 9 x 9 inch pan.  Bake 15 minutes at 350.  Cool.

Beat 2 eggs

Add:

2 T. lemon juice

1 c. sugar

1/2 tsp. baking powder

2 T. flour

grated rind of 1 lemon (3/4 tsp.)

Pour over cooled crust. Bake 25 minutes at 350.

Frost immediately with:

1/2 c. powdered sugar

1 T. butter

1 T. lemon juice

1/4 tsp. vanilla

Thin with a little milk if desired.  Cool.  Double recipe for 10 x 15 pan

Pasta e Fajoli Soup--Mary Nate

2 lbs. ground beef

1 onion, chopped

3 cloves garlic, minced

3 carrots, chopped

3 ribs of celery, chopped

2 28 oz. cans diced tomatoes, Undrained

1 16 oz. can red kidney beans, drained

1 16 oz. can white kidney beans, drained

3 10 oz. cans beef broth

3 teaspoons oregano or Italian seasoning

2 tsp. pepper

5 tsp. parsley

1 tsp. Tabasco sauce

1 jar spaghetti sauce

8 oz. pasta

Brown hamburger and drain.  Add onion and garlic and saute; then transfer to a large slow cooker.  Add all the remaining ingredients except pasta.  Cook on low for 7 hours or on high for 4 hours.  During last 30 minutes on high (or 1 hour on low) add pasta.  Serve with grated parmesan on top.

Kraft Caramel Cookies--Aunt Norma

1 lb. caramels

50 regular marshmallows

1 can Eagle Brand Milk

1 square butter

Rice Crispies

Melt caramels with milk and butter.  Dip marshmallows in sauce and roll in Rice Crispies.

Honey Candy--Glenna Rose Price  ???

1 c. whipping cream

1 c. cream

2 c. honey

1/4 tsp. salt

Mix ingredients and cook to hard crack stage.  Pour out on greased platter and cool until it is cool enough to handle.  Pull until white and then stretch out on greased foil in a long rope.  Mark and cut into 1 inch pieces.  You can mark candy and then when it is cool, hit it with the back of a knife to break into marked pieces.

Note:  I also like to divide the candy into 2 or 3 different portions and color one or more of them with food coloring before pouring out to cool.  These can then be twisted together and make attractive colored candy.  Work quickly to keep each color to the same consistency so they will twist well.

Gingersnaps--Marlene Stegelmeyer Bunderson

2 c. sugar

1/2 c. vegetable oil

2 eggs

1/2 c. molasses

4 c. flour

4 tsp. baking soda

1 T. ginger

2 tsp. cinnamon

1 tsp. salt

Combine the sugar and oil and mix well. Add eggs one at a time and beat well.  Stir in the molasses.  Sift or stir the flour, spices and salt together and add them gradually to creamed mixture.  Mix well.

Roll into little 1 inch balls and place on lightly-greased cookie sheet.  Bake at 350 for 10 minutes at our Bear Lake altitude.  You can add pecan or walnut halves before you bake them.  Makes oodles--3-4 dozen.

Cole Slaw Dressing--Martha Taggart

1/2 c. sugar

1/c white vinegar

1 tsp. dry mustard

1 tsp. salt

2 eggs

1 T. butter

Cook and stir until thick

Caramel Toffee Squares--Bonnie Wolff

1 c. butter

1/2 c. sugar

2 1/4 c. flour

Mix together with pastry blender.  Press into 9 x 13 pan.  Bake at 350 for 20 minutes.  This is the bottom layer.

1 c. butter

1 c. brown sugar

1/4 c. corn syrup

1 c. sweetened condensed milk

Combine together in saucepan.   Bring to a boil stirring constantly and boil 5 minutes.  Remove from heat.  Beat with wire whisk.  Pour into crust.  This is the middle layer.

12 oz. milk chocolate chips.

Melt chips and spread on top.  Cool and cut into small squares.

Swiss Green Beans--Martha Taggart

2 T. butter

2 T. flour

1 tsp. salt

1/4 tsp. pepper

1 tsp. sugar

1/2 c. grated onions

1 c. sour cream

4 cups drained cooked green beans sliced lengthwise

2 c. Kellogg's Special K

2 c. grated Swiss cheese

Melt butter; stir in flour, salt, pepper, sugar and onions.  Add sour cream gradually, stirring constantly.  Cook until thickened, stirring occasionally.  Fold in green beans, heat gradually and throughly.  Pour into greased 1 1/2 qt. casserole.

Combine Special K and grated cheese.  Sprinkle over beans.  Bake in a moderately hot (400) over for 20 minutes.

Honey Taffy--Paul Adams

3 c. honey

1 c. sugar

1 c. cream

pinch of salt

1 T. butter

1 tsp. vanilla

Cook sugar, honey, cream and salt to 280 or to hard crack.  Add vanilla and butter.  Pour out on well-buttered surface.  When cool enough to handle, pull to light color.  Stretch out in long ropes.  Cut in small pieces with scissors and wrap in wax paper.

BQ Sauce

1 gallon catsup

12 cups chicken broth

12 T. Worcestershire sauce

1 1/2 tsp. pepper

9 T. dry mustard

1 T. garlic powder

1 c. white vinegar

2 boxes brown sugar

1 bottle liquid smoke (about 6 oz.)

Boil for 20 minutes and simmer one hour.

Chicken Rolls--Zelda Evans

6 oz. cream cheese

1/4 c. butter

1/2 tsp. pepper

Cream and add:

2 green onions chopped fine

2 c. cooked diced chicken

1 sm. can mushrooms, drained

1 c. Stove Top stuffing crushed

2 pkg. (8 each) crescent rolls

Flatten rolls, add filling and roll up.  Dip in melted butter and then in crushed stuffing.  Place on cookie sheet and bake at 350 for 20 minutes.  Serve with cheese sauce, mushroom or chicken soup or gravy made with chicken broth.

Soda Cracker Pie--Shirlene Robbins

28 single soda crackers crushed

1 c. walnuts cut up

1 tsp. baking powder

Mix together.

3 egg whites

Add 1 c. sugar while beating.  Then add 1 tsp. vanilla.  Combine the two mixtures.  Put in greased pie pan.  Bake at 350 for 35 minutes or until knife come out clean.  Refrigerate over night.  Serve with whipped cream.

Ebelskivers--Martha Taggart

2 c. buttermilk

2 c. flour

3 eggs

1 tsp. baking powder

1/2 tsp. salt

1 tsp. soda

1/4 c. sugar

Separate eggs.  Beat egg yolks.  Add sugar, salt and milk.  Sift together flour and baking powder.  Add to milk mix.  Fold in stiffly beaten egg white.  Cook in ebelskiver pan.

Yummy Caramel Popcorn!!--Marie Vermaas

1 lb. brown sugar

1 c. white corn syrup

1/2 c butter

1 15 oz. can sweetened condensed milk

1 tsp. salt

Combine brown sugar, corn syrup, salt and butter in heavy saucepan.  Bring to a boil stirring.  Stir in canned milk.  Continue cook over medium heat stirring frequently until mixture reaches soft ball stage--250.  Pour over 3 gallons popcorn.

Spudnuts**********--Martha Taggart

6 c. flour

1/2 c. shortening

Mix like for pie dough

1/3 c. mashed potatoes

1 egg

4 T. sugar

1 tsp. salt

2 c. scalded milk.

2 yeast cakes dissolved in 1/2 c. warm water

Mix and let rise in warm place for 15 minutes.  Cut out and fry in deep fat.

Hamburger Buns

1 1/2 c. milk

1/3 c. shortening

1/4 c. sugar

2 tsp. salt

Heat until lukewarm.  Add:

4 1/4 c. flour

2 beaten eggs

4 1/2 tsp. yeast

Let rise in warm place until dough is light (about an hour)

Turn onto a well-floured board.  Roll lightly. Cut with cutter about 1/2 inch thick.  Let rise.  Bake 8 to 10 minutes at 425.  Makes about 22.

3 Layer Blueberry Salad

1st layer--Dissolve 2 pkg. (3 oz) raspberry Jell-o in 2 c. hot water.  Add 1 c. cold water. Pour into a 9x13 pan and let set.

2nd layer--Dissolve 1 pkg. Knox gelatin in 1/3 c. water.  Set aside.  In a small saucepan bring 1 c. sugar and 1 large can of evaporated milk to a boil.  Pour sugar and milk mixture and gelatin into a blender.  Add 8 oz. cream cheese and 1 tsp. vanilla. Blend well and pour over first layer.  Set.

3rd layer--Dissolve 1 pkg. raspberry Jell-o with 1 c. hot water.  Add 1 can blueberries (Wyman's) juice and all.  Pour over second layer and set.

Chicken Nuggets--5th Graders

2 pounds boneless, skinless chicken breasts (about 2 whole breasts)

nonstick vegetable oil spray

3/4 c. wheat germ

3/4 grated parmesan cheese

1 tsp. thyme

1 tsp. garlic salt

1 tsp. paprika

1/2 tsp. salt

1 gallon size resealable plastic bag

Set oven to 400

Lightly spray a cookie sheet with vegetable oil spray or cover with parchment.  Rinse chicken with cold water and cut into 1-1 1/2 inch pieces.  Pay dry with paper towels. Lightly spray chicken pieces with oil spray so coating will stick.

Put wheat germ, cheese and spices into plasti bag and shake to mix.  Put a few piees of chicken at a time in the bag and shake to coat them.

Arrange chicken on cookie sheet and bake for 15-20 minutes.  Coating should be lightly browned and chicken cooked through.  

Cherry Oatmeal Cookies--Dr. Hess

1 c. butter

3/4 c. sugar

3/4 cup brown sugar

1 egg

1 tsp. vanilla

1 1/2 cups flour

1 tsp. soda

1 c. oatmeal

1 c. dried cherries

1 c. toffee bits

Mix butter, sugar egg and vanilla.  Stir in remaining ingredients and mix well.  Divide into 3 round logs and wrap in Saran wrap and chill in fridge.  Bake on parchment paper for 12 minutes at 350.

Chicken Crouton Casserole--Aunt Norma

3 c. cubed cooked chicken

2 c. seasoned croutons

1 c. chopped celery

2 cans mushroom soup

1 c. mayonnaise

2 c. chopped water chestnuts

Cook 45 minutes at 350.  Do not cover with foil.

Butter Wafer Cookies--Bea Taggart

1 c butter at room temperature

1/3 c. whipping cream

2 c. flour

Combine.  Roll out on pastry cloth or lightly-floured surface.  Cut with cookie cutter.  Drop onto a sugar covered pan. (I use a 9x13 pan and about 3 cups of sugar).  Only get 1 side of cookie with sugar.  Place sugar side up on lightly greased cookie sheet.  (I use the paper baking sheets--cookies slide off easily and the pan is easier to wash!)  Before baking prick twice with fork.  Bake at 350 until JUST LIGHT TAN on edges.  Frost with butter icing when cool or store until needed and then frost.  Frosting gets hard if frosted a day or two before serving.

Lemon Zucchini Bread--Norma Whitehead

1 3/4 c. flour

1 (3.5 oz.) instant lemon pudding

3/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

34 c. sugar

2 eggs

3/4 c. milk

1/2 c. vegetable oil

2 T. lemon juice

1 tsp. vanilla

1 c. shredded zucchini

Zest of one lemon

Preheat oven to 350.  Spray on 9 x 5 metal loaf pan.  Combine flour, pudding mix, baking soda, baking powder and salt.  In another bowl, whisk together sugar, eggs, milk, oil, lemon juice and vanilla.

Stir into dry ingredients until moist. Fold in zucchini and lemon zest.  Pour into loaf pan and bake for 50-55 minutes.  Cool for 15 minutes before removing to cool completely

Lemon icing--1 c. powdered sugar, 1 T. fresh lemon juice.  Mix until blended and drizzle over cooled loaf.

Sweet and Sour Pork--Marilyn Whitehead Taggart

(serves 10-12)

2 lb. lean pork (bonelesss pork loin) cut in bite-sized pieces

Batter:

1 c. Bisquick

1 c. flour

1 c. water

2 eggs

1/2 tsp. onion salt

1/2 tsp. garlic salt

1/4 tsp. salt

Fill skillet half full of oil (or cook in deep fat cooker).  Heat to 350.  Dip each piece of meat into batter. Fry until crisp (10 minutes).  Drain.

2 1 lb. cans pineapple chunks in juice

2 green peppers

2 carrots

1 1/2 can water (6 cups)

1 c. white vinegar

1 c. sugar

1/4 bottle catsup

1 tsp. salt

1 tsp. cooking oil

Cut up tomatoes

Bring ingredients except tomatoes to boil.  Add 1/2 c. water and 3/4 c. cornstarch mixed until smooth.  Add cut up tomatoes last.  Pour over pork.

Buttermilk Syrup--Kristy Passey

1 c. sugar

1 cube butter

1 T. Karo

1/2 c. buttermilk

Boil 5 minutes.  Add:

1 tsp. vanilla

1/2 tsp. soda

Granola Bars--Shelly Myers

2 c. rolled oats

1/2 c. brown sugar

1/2 c. wheat

3/4 tsp. cinnamon

1 c. flour

3/4 c. raisins

3/4 c. mini chocolate chips, mini M & Ms, mini peanut butter chips, mini marshmellows etc.

3/4 tsp. salt

1/2 c. honey

1 egg beaten

1/2 c. vegetable oil

2 tsp. vanilla

Preheat oven to 350. generously grease a 9x13 pan.  In a large bowl, mix together oats, brown sugar, wheat germ, cinnamon, flour, salt and other ingredients.  Make a well in the center and pour in the honey, egg, oil and vanilla.  Mix well using your hands.  Pat the mixture evenly into the prepared pan leaving 1 1/2 inches at the bottom.  The mixture won't spread.  This just helps keep them chewy.  Bake for 18 m minutes until the bars begin to turn golden at the edges.  Cool for 10 minutes; then cut into bas while still warm. Put in ziploc bags.

Coconut-Pecan Topping

In a small saucepan, combine:

1/3 c. sugar

1 beaten egg yolk

1/3 c. evaporated milk

3 T. butter

Cook over medium heat about 5 minutes, stirring constantly until the mixtue comes to a boil.  Remove from heat and stir in:

1/4 tsp. vanilla

2/3 c. flaked coconut

1/2 c. chopped pecans

Cool 10 minutes. Spread on cooled cake or cooled brownies.

Old Pecan Street's Italian Cream Cake--Austin, TX

Cake:

1 c. butter

2 c. white sugar

3 egg yolks

2 c. flour

1 tsp. soda

1 c. buttermilk

1 c. walnuts

3/4 c. coconut

1 tsp. vanilla

5 egg whites

Grease and flour 2 nine-inch round pans.  In a large mixing bowl, cream butter with sugar.  Add the egg yolks one at a time, beating after each addition.  Sift together flour and soda.  Alternate the dry ingredients into the creamed mixture with buttermilk.  Add the walnuts, coconut and vanilla.  Beat the egg whites until stiff and fold them into the batter.  Pour the batter into the cake pans and bake for 45 minutes in a 350 oven.  Remove from oven and allow to cool.

While cake is cooling, make the icing.:

1/3 c. butter

12 oz. cream cheese

5 c. sifted powdered sugar

1 tsp. vanilla

Dirty Rice--LaDon Powell

6 c. chicken stock

1 pound chicken gizzards

1 pound chicken livers

1 tsp. salt

1 T. Worchestershire sauce

1/2 tsp. cayenne,

3 T. olive oil

2 medium yellow onions, peeled and chopped

2 cloves garlic, peeled and crushed

1 large bell pepper, seeded and chopped

4 ribs celery, coarsely chopped

1 lb. lean ground pork

1 lb. bulk Italian sausage, hot or mild

2 c. uncooked long-grain rice

freshly ground pepper to taste

4 green onions chopped

1/4 c. chopped parsley

Heat chicken stock in 12 qt. pot and add gizzards and livers along with salt, Worchestershire sauce and cayenne.  Cover and lightly boil for 30 minutes.

In the meantime chop all the vegetables. Heat a large frying pan and add oil.  Saute the yellow onion, garlic, green pepper and celery until tender.  Remove from the pan.  Add ground pork and sausage to frying pan and saute until lightly browned.  Drain meat in a colander and discard fat.

Remove liver and gizzards from chicken stock, reserving stock. Cool for a moment coarsely grind in meat grinder.  Add ground gizzards and livers, along with browned meats to vegetables.  Place all in the stockpot and add 1/2 c. of stock. Cover and simmer 20 minutes.  

Meanwhile using 4 c. of chicken stock cook rice.  Add cooked rise to vegetables and meat.  Stir in green onions and parsley.

Green Curry Meatballs--Janssen Bradshaw

8 fresh shitake mushrooms

2 green onions

1 lb. ground turkey

1/2 c. oats

2 tsp. minced ginger

2 tsp. Thai green curry paste

2 T. fish sauce

1 tsp. sugar

2 eggs

1/4 c. chopped cilantro

1 tsp. salt

2 T. coconut oil (plus more if needed)

Sauce:

1/2 c. finely chopped onions

2 tsp. minced garlic

2 cans (13.5 ounce cans) unsweetened coconut milk

3 T. green curry paste

1/4 c. lime juice

2 T. cornstarch

1 T. water

In a food processor, pulse the mushrooms and green onions until they are finely diced.  Add the remaining meatball ingredients and pulse until combined.

In a large skillet or dutch oven, warm the oil over medium heat.  Scoop the meatball mixture in balls in a single layer over the skillet.  Let them cook until the bottoms have browned, about 3-5 minutes.  Flip them over and let the other side cook until browned.  They don't need to be cooked all the way through.  With a spatula remove all the meatballs from the pan and put on a plate. Set aside.

Add more oil and stir in onions and garlic.  Cook about 3 minutes.  Stir in the coconut milk and green curry paste, scraping the bottom of the pan to pull up any browned bits. Cook about 3 minutes, stirring frequently.

In a small bowl, whisk together the cornstarch and water.  Pour slowly into the sauce, whisking to combine.  Add the meatballs back to the sauce and let cook until the sauce comes to a boil and meatballs are cooked through.  Salt to taste.  Serve over rice.

Key Lime Pie

9 " graham cracker crust

Beat 6 egg yolks.  Add 1 c. lime juice, two 14 oz. cans sweetened cond. milk and 1 T grated lime rind.  Pour into pie shell and freeze.  Remove from freezer and spread with whipped cream.  Let sit 5 minutes before serving.

Survival Bread

2 c. oats

2 1/2 c. powdered milk

3 1/2 oz. pkg. Jell-o orange or lemon

3 T. honey

3 T. water

1 c. sugar

Combine oats, powdered milk and sugar in a medium pan.  Mix: water, Jell-o and honey.  Bring to a boil.  Add dry ingredients; mix well. If the mix is too dry, add a small amount of water a teaspoon at a time.  Shape dough into a loaf about the size of a brick. Place on a cookie sheet and bake at 350 for 15-20 minutes.  Cool.  Wrap in aluminum foil to store.  This bread will keep indefinitely.  Each loaf is the daily nutrients for one adult.

Grape Salad--Angie Gross

3-4 lbs. grapes--washed and dried well

8 oz. cream cheese softened

8 oz. sour cream

1/2 c. white sugar

1 tsp. vanilla

Mix together and stir grapes into this.  Spread in 9 x 13 glass dish.

Mix 1/2 c brown sugar and 1-1 1/2 c. chopped nuts of choice. (Pecans are good.)

Sprinkle over grapes.

Calico Beans--Mary Nate

1 pound hamburger

1/2 pound bacon

1/2 c. minced onion

1/2 c. ketchup

1/2 c. brown sugar

2 T. prepared mustard

1 tsp. salt

2 T. vinegar

1 large can pork and beans

1 can red kidney beans

1 can baby lima beans

Saute together the hamburger, bacon and onion.  Add ketchup, brown sugar, mustard, vinegar and salt.  Stir well.  Add the canned beans, along with the liquid from the beans.  Simmer for at least 1 1/2 hours.  Tastes even better the next day!  Great cooked in a Dutch oven.

Pumpkin Dip

16 oz. cream cheese softened

1 lb. pkg. confectioner's sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 29 oz. can pumpkin

1/4 tsp. pumpkin spice.

Combine all ingredients in a bowl and blend well.  Spoon into a small cleaned out pumpkin and serve with apple wedges or gingersnaps.

Peanut Butter Pasta--Ollie's NYC

2/3 c. creamy peanut butter

1/3 c. hot water

1 T. soy sauce

1 clove garlic, crushed

1 tsp. dark sesame oil

1/3 c. milk

dash of cayenne pepper

2/3 pound spaghetti, cooked

Combine peanut butter, hot water, soy sauce, garlic, sesame oil and cayenne pepper over medium-low heat.  Stir constantly until hot, smooth and creamy.  Stir in the milk and mix well.  Toss with cooked spaghetti and serve, garnished with a bit of parsley.

Wild Rice Soup

6 T. butter

1 T. minced onion

1/2 c. flour

3 c. chicken broth

2 c. cooked wild rice

1/3 c. minced ham

1/2 c. finely grated carrots

3 T. chopped slivered almonds

1/2 tsp. salt

1 cup half and half

2 T. dry sherry

minced parsley or chives

Melt butter in a saucepan; saute onion until tender. Mix in flour; gradually add broth.  Cook, stirring constantly, until the mixtures comes to a boil; boil for one minute.  Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes.  Mix in half and half and sherry; heat to serving temperature.  Garnish with minced parsley or chives.

Pineapple Cheese Ball--Aunt Norma

2 pkg. (8 oz.) cream cheese softened

1 can (8 oz.) crushed pineapple (drained)

2 c. chopped pecans

1/4 c. finely chopped green pepper

2 T. finely chopped onion

Combine and roll into a ball.  Roll into parsley or chopped nuts.

Candied Corn Pops--Virtue Wallentine

8 oz. Country Corn Pops

1 c. brown sugar

1/2 c. butter

1/4 c. white syrup

1 T. water

Boil for 2 minutes and pour over corn pops. Put in a 300-350 oven and stir a few times.

White Chocolate Chex--Virtue Wallentine

1 c. Cheerios

1. Chex

1 c. pretzel sticks

1 c. peanuts or cashews

12 oz. bag vanilla baking chips

1 T. vegetable or peanut oil

Combine cereal, pretzels and nuts in a bowl.  Set aside

Melt vanilla chips in the microwave or in the top of a double boiler.  Stir oil into melted chips.

Pour mixture over dry ingredients and stir to coat.

Press onto waxed paper and allow to chill overnight.  Break into pieces.

Fiddle Faddle--Mary Lou Bunn

1 1/3 c. sugar

 1/2 c. light Karo syrup

2/3 c. pecans or peanuts

1 c. butter

1 tsp. vanilla

2 or more qts. popped popcorn

Combine sugar, butter and syrup.  Cook on medium heat stirring constantly until it boils.

Turn heat to low; let cook 15 minutes stirring until it is a light caramel color.

Remove from heat and add vanilla.  Pour over popped corn and nuts in a large buttered pan.  Stir well until all popcorn and nuts are covered.  Let cool and break apart.

Neat Treat--Virtue Wallentine

1 box Rice Chex

1/2. slivered almonds

2 c. flaked coconut

Mix 1 c. white Karo

1 c. sugar

1/2 c. butter

Bring to a boil and pour over Chex and nuts mix.  Spread out and then break apart.

Honey Butter--Aunt Norma

1/2 c. butter

 1/4 tsp. vanilla

1 egg yolk

1/2 c. honey

Whip softened butter.  Add vanilla, egg yolk and honey.  Makes 1 cup.

Crispy Bear Recipe

Place (6 oz.) bag puffed rice into a bowl or 12 c. Rice Krispies (13 oz. bag)

Add together:

2 c. brown sugar

2 sticks butter

1 c. Karo

Boil 3 minutes; remove from heat.  Add:

1 can Eagle Brand Milk

Boil 3 additional minutes; pour over puffed rice or Rice Krispies.  Mix well.  Spray Pam intomold (first time only.  Press mixture in and move onto wax paper.  Use tiny chocolate chips for eyes and red hots for belly button and nose.

Snowballs--Aunt Norma

1/2 pt. whipping cream

1 square butter

1 egg yolk beaten

24 vanilla wafers

1 egg white beaten stiff

1/2 c. sugar

1/2 c. nuts, chopped

1-13 oz. can crushed pineapple, drained

Cream sugar and butter.  Add egg yolk, pineapple and nuts. Fold in egg white.  Make a sandwich of 3 vanilla wafers putting pineapple mixture between layers.  Refrigerate overnight.  Whip cream and coat the sandwich on all sides.  Roll in coconut.  Refrigerate 4 hours.

Hot Tomato Bouillon--Aunt Norma

1-46 oz. can tomato juice

1 can consomme--do not dilute

1 tsp. grated onion

1 tsp. Worcestershire sauce

1/2 tsp. horseradish

dash of pepper

Combine all ingredients in a sauce pan.  Heat slowly and simmer.

slice lemons very thin.  Dot with 2 whole cloves.  Add these to a cup and pour the hot juice over.

German Pancakes--Shirlene Robbins

1 c. milk

1 c. flour

6 eggs

1/4 tsp salt

6 T. butter

With a blender or beater, combine milk, flour, eggs and salt.  In a 9 x 13 pan, melt butter in a hot oven until hot and sizzling.  Pour batter into hot pan and bake immediately at 450 for 25 minutes.

Peanut Butter Popcorn

3-4 batches popped popcorn

1 1/2 c. sugar

1 1/2 c. corn syrup

1 1/2 peanut butter

1-2 tsp. vanilla

Mix sugar and corn syrup in saucepan.  Bring to a boil; boil 30 seconds.  Add peanut butter and stir until thick.  Stir in vanilla.  Pour over popcorn and stir well, coating popcorn.  Shape into balls or spread on cookie sheets covered with waxed paper.  (Fills 3 cookie sheets)

Noodles

Break 2 large eggs into 1 c. sifted flour.  Add a pinch of salt.  Beat eggs with a fork, gradually working in the flour.  When all the flour has been taken up, turn on floured board and knead until smooth as glass.  Do not work in too much flour.  Dry or boil noodles.

Buttermilk Waffles

3 eggs, separated

1/2 c. cooking oil

2 c. buttermilk

2 c. whole wheat flour

1 T. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Blend egg yolks, oil and buttermilk.  Combine dry ingredients and sift into liquid mixture.  Mix only until batter is smooth.  Beat egg whites until will stand in peaks.  Fold gently into batter.  Bake waffles.

Meatballs and Sauerkraut--Nancy Gay's Czech grandmother

1 1/2 lb. ground meat

1/2 c. uncooked rice

1/2 grated onion (half in meat, half in kraut)

1 large bottle sauerkraut

1 can tomato soup and 1 can water

1 egg

1 apple

salt and pepper to taste

Make meatballs of meat, salt and pepper, egg, onion and rice.  Bring sauerkraut, soup, water, apple and onion to a boil.  Add meatballs.  Bring back to boil.  Cook 1 1/2 hours until meatballs are cooked.

Ye Olde Cache Valley Swiss Fondue

1 lb. Swiss cheese, shredded

3 T. cornstarch

1/2 tsp. salt

1/4 tsp. white pepper

1/4 tsp. freshly grated nutmeg

2 c. buttermilk or wine

1 close garlic

1 loaf French bread

Toss cheese with cornstarch, salt, white pepper and nutmeg.  In a saucepan or chafing dish heat buttermilk with garlic clove over low heat.  When hot, remove garlic and add swiss cheese.  Stir onstantly tuntil cheese is melted.  Serve from chafing dish or fondue pot.  Spear bread into fondue.

Carrot Cookies

3/4 c. butter

1 c. sugar

1 egg

1 c. carrots, cooked and mashed

1 tsp. vanilla

1 tsp. baking powder

1/2 tsp. salt

2 c. flour

1 c, flaked coconut

Combine as for other cookies.  Bake at 375 for 10 minutes.  Ice while warm.

Icing:

grated rind of 1 orange

3 T. orange juice

1 c. powdered sugar

pinch of salt.

BBQ Turkey--Norma Eberhard

(for 10 pounds boneless turkey breasts)

1 pt. Wesson oil

1 qt. 7-up

1 pt. soy sauce

1 T. horseradish

1 T. garlic powder

Mix and marinate turkey for 18-24 hours.  Cook on griddle or grill.

Hot Mustard Sauce--Elaine Zeyer

1 c. brown sugar

1 c. vinegar

1 c. mustard

1 can tomato soup

Bring to a boil.

4 beaten egg yolks

Add a T. of hot sauce to yolks (five at a time) until yolk mixture is as hot as sauce.  Stir until it thickens.  Makes 2 pints.

95 House Dressing

2 c. sour cream

1 tsp. A-1 sauce

3/4 tsp. wine vinegar

1 t. mustard seed

2 tsp. garlic powder

1 c. mayonnaise

3/4 tsp. lemon juice

3/4 tsp. salad oil

1 tsp. Accent

dash onion salt

Combine and chill.

Authentic Pump House Seafood Chowder--Pump House Restaurant, Fairbanks, Alaska

1 1/2 c. diced onion

3/4 c. diced celery

1/3 c. diced carrots 

2/3 c. butter

1 c. flour

2 oz. fish base

1 c. water

10 oz. salmon

10 oz. halibut

6 oz. bay scallops

14 oz. canned clams w/juice

10 oz. red potatoes, diced and cooked

1 tsp. white pepper

1/2 tsp. cayenne

1 1/2 tsp. basil

1 1/2 thyme 

1 1/2 tsp. chopped garlic

6 oz. cocktail shrimp

3 c. heavy cream

In  4 qt. stock pot, cook first 3 ingredients until translucent in butter. Add flour to make a roux.  Cook 5 minutes.  Add raw seafood, water, fish base, clam juice (saving clams for later).  Add potatoes and seasoning, cooking on medium heat and stirring often until fish is cooked.

Add heavy cream, shrimp and clams and cook ten minutes.

Mexican Wedding Cake Cookies--Mrs. Ashby

1 c. butter

 1 1/2 tsp. vanilla

1/3 c. powdered sugar

1/2 tsp. salt

2 c. flour

1 to 1 1/2 c. chopped nuts

Cream butter and vanilla.  Add powdered sugar and cream 2 c. sifted flour, salt then nuts.  The mixture will almost clean the bowl if enough flour has been added.  Roll into small balls.  Bake in ungreased cookie sheet 10 to 12 minutes at 400.  Roll in powdered sugar while still warm.  Make 40 cookies.

Baked Oatmeal--Kitchen Kettle Village, Lancaster County, Pennsylvania

2/3 c. oil

1 c. sugar

2 eggs, beaten

Mix together well and add:

4 c. oatmeal

3 tsp. baking powder

1 tsp. salt

1 1/2 c. milk

2 apples, chopped

1 tsp. cinnamon

Pour into a greased 8 inch cake pan.  Bake at 350 for 25-30 minutes.  Cut into 8 pieces and serve.

Cheese Sticks--Norma Eberhard

1/2 c. butter

2 T. sugar

2 tsp. salt

2 c. warm water

2 pkg. dry yeast

1/2 c. powdered milk

2-3 c. grated cheese

6 c. flour

Cream butter and sugar.  Dissolve salt and yeast and milk in warm water.  Add mixture to creamed mixture.  Add cheese and mix.  Add flour and mix and knead until well blended.  Cover and let stand 15 minutes.  

Roll out as thin as pastry.  Cut into sticks.  Let rise 15 minutes.  Bake at 350 until light brown (10 minutes).  Brush with butter.

Cheese Fondue--Martha Taggart

1/4 c. butter

1/4 c. flour

1 tsp. Accent

1/2 tsp. salt

1/4 tsp. dry mustard

1 can beer

1 1/2 tsp. Worchestershire sauce

2 c. grated sharp cheese

Melt butter.  Blend in flour, Accent, salt, mustard and Worchestershire sauce. Stir constantly

Sour Cream Pound Cake--Nancy Gay

3 c. sugar

2 sticks butter

6 eggs, separated

3 c. flour, sifted

1 c. sour cream

1/4 tsp. soda

1 tsp. vanilla

11 tsp. almond extract

1 tsp. butter flavoring

1 tsp. lemon extract

Preheat oven to 350. Cream sugar and butter until very creamy.  Add egg yolks one at a time, beating well after each addition.  Sift flour 3 times.  Add soda to sour cream; stir well.  Add flour and cream alternately to the sugar butter mixture.  Blend well.  Add vanilla, almond butter and lemon extracts.  Beat egg whites until stiff; then fold into mixture.  Pour into well-greased, lightly floured stem pan.  Bake at 350 for 1 1/2 hours or until toothpick comes out clean.

Sorrel Soup

Take 4 c. of sorrel (washed), and cut off the stems carefully.  Saute in 4 T. butter until wilted.  Add 2 1/2 quarts chicken stock and 4 chopped peeled potatoes.  Cook 45 minutes until potatoes are tender.  Puree in a blender and add salt, pepper and hot red pepper flakes.  Chill and add more salt and the juice of 1 lemon and 1 c. heavy cream.  Serve with lemon slices.

Mormon Muffins--Greenery at Rainbow Gardens

2 c. boiling water

1 T and 2 tsp. baking soda

1 c. butter

2 c. sugar

4 eggs

1 qt. buttermilk

5 c. flour

1 tsp. salt

4 c. 100% Bran Buds

2 c. 40% Bran Flakes

1 c. chopped nuts

Add soda to hot water and let cool.  Whip butter and sugar until light and fluffy.  Add eggs slowly.  Mix well.  Add buttermilk, flour, salt and mix well.  Add soda water slowly.  Fold the bran cereals into the mixture slowly with the chopped nuts.  Spoon into greased muffin tins.  Bake at 350 for 18 minutes.  Let cool for 5 minutes.

White Chicken Chili

2 cloves garlic minced

1 chopped onion

1c. diced green chilis

15 oz. can chicken

1 can diced tomatoes

2 c. white beans great northern

1 c. chicken broth

2 tsp. cumin

2 tsp. oregano

salt and pepper

Saute onion and garlic until soft.  Add the rest of the ingredients and heat through.  Serve with crunch tortilla chips and grated cheese.

Pozole--Aunt Dorothy

6 c. chicken stock

4 c. pork stock

1 large can hominy

diced cooked chicken

Heat stock with drained hominy--simmer 15 minutes.  Add chicken to heat through.  Serve with finely sliced lettuce, sliced green onions, sliced radishes, avocado, red chiles (dry) and limes to squeeze on top.  Each person is served hot soup and helps himself to the cold relishes.

Cheesecake Cupcakes--Marie Vermaas

3/4 c. sugar

2 eggs

2 8 oz. cream cheese

2 tsp. lemon juice

1 tsp. vanilla

1 can pie filling

Put 2 vanilla wafers in a cupcake paper cup.  Mix other ingredients (except pie filling) and spoon on top.

Bake 20 minutes at 350.  When cool, spoon pie filling on top.

Orange Sauce for Angel Food Cake

5 egg yolk--beaten

1 c. sugar

Juice of 2 large oranges

Grated rind of one orange

Juice of 1/2 lemon

Cook in double boiler 20 minutes or until thick--stirring constantly.  When cool, add 1 cup or more of whipped cream.  Serve over angel food wedges.

Frozen Ice Cream Dessert

Crush 1 pkg. Pecan Sandies for bottom and top layers.

2/3 c. butter

1 tsp. vanilla

3 squares Baker's chocolate

Melt and cool. 

3 eggs separated

1 1/2 c. powdered sugar

 Add  powdered sugar and beaten egg yolks. Then fold in stiffly beaten egg whites.  Put over bottom layer of cookies.  Spread 2 qts. softened ice cream.  Top with more cookie crumbs.  Freeze.

Curry--Aunt Norma

8 c. turkey or chicken

1/4 lb. butter

 2 T. curry powder

2 c. turkey or chicken stock

1 1/2 c. turkey or chicken drippings

2 1/2 c. milk

1/2 c. flour

Coconut milk

Melt butter in large frying pan; stir in curry powder with a wooden spoon.  Blen in flour and liquids and cook until sauce thickens.

Serve with the following condiments:  finely chopped nutes, finely chopped green onions, bacon, coconut, sieved egg yolks, chopped egg whites, parsley.

Hummus--Judy Everitt

1 can chickpeas, rinsed and drained

5 T. chicken broth

3/4 c. tahini

1/2 to 3/4 c. lemon juice

2 T. minced garlic

Process all ingredients in a food processor until smooth.  Sprinkle with parsley before serving.

White and Gold Ice Box Cake (Aunt Clarissa)

1 angel food cake (brown removed)

6 eggs separated

3/4 c. sugar (save out 3 T. for whites)

1/2 c. lemon juice and grated rind

1 pkg. Knox gelatin soaked in 1/4 c. water

Beat yolks.  Add sugar and lemon juice and cook in double boiler until thick.  Add gelatin and color.  Cool and fold in stiffly beaten whites.  Grease mold and arrange broken cake pieces in layers with sauce.  Let stand for 12 hours.  Garnish with whipped cream.

Chicken Marsala--Gia's

1/2 chicken breast and 1 chicken thigh

Fry in butter or oil.  Remove and saute 1/2 c. sliced mushrooms in the pan with pepper and 1 tsp. lemon juice.  Sprinkle a little flour over mushrooms until lumpy.  Add chicken broth until mushrooms are floating freely. Add a shot of marsala.  Cook until thick.  Then add chicken to heat.  Serve with pasta.

Alfredo--Gia's

1/8 tsp. pepper

1 clove crushed garlic

Put in a saute pan with ham and mushrooms.  Add half-cooked linguini for 1 serving.  Add half and half until noodles are half covered.  Heat until mild bubbling.  Add 1/4 c. grated aged provoloneand 1/4 c. parmesan or romano.  If needed thin with half and half or add an egg to thicken.  Add parsley.

Seafood Fettucini

Saute seafood in butter, garlic and lemon pepper.  Add vermouth.  Let it burn off and then add half and half and aged provolone and romano.  Serve with linguini.

Rolls--Elaine Zeyer

1 pkg. yeast (1 T.)

1/2 c. warm water

1 c. milk

3/4 c. butter

1 1/4 c. mashed potatoes

2 eggs

1/2 c. sugar

2 tsp. salt

8 - 8 1/2 c. flour

Mix all ingredients (except 6 c. flour) together and let sit coered in a warm place for 2 hours.  Add flour until dough consistency.  Let rise until double (1 hour).  Either pinch into balls or roll pizz-like into crescent rolls.  Grease pan and bake at 400 for 15 -20 minutes or until golden.

Dobbin House Onion Soup

6 c. beef stock

2 T. butter

6 medium onions, diced

1 c. stewing beef, cut into 1/2 inch cubes

1 c. dry sherry

6 slices good white bread

12 slices Swiss cheese

12 slices provolone cheese

Bring stock to boil.  In skillet, melt butter; saute onions and brown beef.  Add to stock and pour in sherry.  Simmer 30 minutes.  When ready, fill 6 bowls with soup.   Place a slice of bread, 2 slices Swiss cheese and 2 slices provolone cheese on top.  Broil until cheese is browned. Serves 6.

Braetzles--Jerry Hadd

1 lb. melted buter

4 beaten eggs

1 cup heavy cream

8 heaping cups flour

3 c. sugar

1 tsp. salt

2 1/2 T. cinnamon

Use just enough flour to make the dough workable to make balls.

Rice Pudding--Lena Crickenberger

2 c. rice (cooked)--leftover is fine

Cover in a saucepan with whole milk and 1 or 2 cinnamon sticks.  Cook and add milk, cook and add milk, cook and add milk--AT LEAST 1 QUART MILK- for at least 45 minutes. Cool.  If using granulated sugar add while warm.  Powdered sugar can be added while it is cool.  Add sugar to taste.  Add whipping cream.  Remove cinnamon stick when pudding is cool.  Add an almond for a lucky someone to find!

Poppy Seed Bread--Elyse Bartschi

3 c. flour 

1 1/2 tsp.. salt

1 1/2 tsp. baking powder

3 eggs (beaten

 1 1/8 c. oil

2 1/2 c. sugar

1 1/2 c. milk

4 tsp. poppy seeds

1 1/2 tsp. vanilla

1 1/2 tsp. almond extract

Mix dry ingredients.  In another bowl mix all other ingredients.  Mix all together and pour into two greased and floured bread pans.  Bake at 350 for 55 minutes or until toothpick comes out clean

Ice with:Orange Juice Icing:

1/4 c. orange juice

1/3 c. sugar

1/2 tsp. butter flavor

1/2 tsp. almond extract

1/2 tsp. vanilla

Bring to a boil, cool to lukewarm.  Pour over hot bread while in pans. Cool in pans for 30 minutes.  Remove and finish cooling.

Divinity Roll--Martha Taggart

Make your favorite divinity.  Form into rolls about 1 inch in diameter and 3 inches long.  Be sure divinity is really firm.

Combine:

 1 can Borden's Eagle Brand milk

1/3 c. light Karo

Put in heavy pan over heat and stir constantly until light brown.  Cover divinity with this caramel.  Roll in nuts.  Cool and slice.

Cheese Wafers

2 sticks butter

2 c. packed down shredded sharp cheese

Cream together well.

Add 2 c. sifted flour and 2 c. Rice Krispies

cayenne optional

Shape or roll out and bake carefully at 375 for 20 to 25 minutes.  Don't brown.

Pork Chops and Stuffing

4 pork chops

3 c. soft bread crumbs

2 T. chopped onions

1/4 c. melted butter

1/4 c. water

1/4 tsp. poultry seasoning

1 can condensed cream of mushroom soup

1/3 c. water

Brown chops on both sides.  Place in shallow baking dish.  Lightly mix together bread cubes, onion, butter, 1/4 c. water and poultry seasoning.  Place a mound of stuffing on each chop.  Blend soup and 1/3 c. water.  Pour over.  Bake at 350 for one hour.  I usually add sour cream to the soup mix as well.

Clam Squares--Martha Taggart

3 . cooked white rice

1/4 c. chopped onions

1/4 c. chopped parsley

1 (2 oz.) jar pimentos

1 c. shredded sharp cheddar cheese

1 tsp. salt

1 tsp. Worchestershire sauce

1/2 tsp. MSG

3 eggs lightly beaten

2 c. milk

1 can minced clams (drained)

Mix everything together.  Bake at 325 in buttered 12x9x2 pan for 45 minutes or until eggs are set.

Sauce:

Mix together :

2 T. butter,

 2 T flour

1 can cream of shrimp soup

1/2 c. shredded cheddar cheese

After mixing the first two ingredients, add soup and milk.  Cook until desired consistency and add cheese.

Hot and Sour Soup--Sunset Magazine

6 servings

4 dried Chinese mushrooms or black fungus

1/4 lb. boneless lean pork, cut in matchsticks

1 T. dry sherry

4 c. chicken broth

1/2 lb. skinned, boned chicken cut in matchsticks

1/2 c. sliced bamboo shoots, further cut into matchstick-sized pieces

1/2 inch cubes of tofu, 1/4 lb. total

2 T. white wine vinegar

1 T. soy sauce

2 T. cornstarch

1/4 c. water

1/2 to 3/4 tsp. white pepper

1 tsp. Chinese sesame oil

1 egg, slightly beaten

salt

greens onions for garnish

Soak mushrooms in water 30 minutes.  Discard hard stems or centers and slice.  Combine pork and sherry and let stand 10 minutes.  Boil broth in 2 qt. pan.  Add mushrooms, pork, chicken and bamboo shoots.  Stir.  Reduce heat. Cover.  Simmer 5 minutes.  Add tofu, vinegar and soy. Allow to heat 1 minute.

Blend cornstarch and 1/2 c. water.  Add to soup and stir until somewhat thickened.  Turn heat off.  Add pepper, sesame oil and salt to taste.  Stir slowly and trickle in egg in a thin stream.  Serve garnished with onion.

Spring Rice

3 c. cooked brown rice

1 c. sliced fresh asparagus cut in 1 inch pieces

1 ca. fresh mushrooms

1 close garlic

1/4 c. toasted pine nuts

1/4 c. sliced green onions

1 tsp. grated lemon rind

1/8 tsp. salt

pepper.  Stir together and heat until warm.

Crisp Potato Pancakes

5 medium peeled and grated potatoes

2 eggs

1/2 c. cream or milk

1/3 c. flour

1 1/2 tsp. salt

To grated potatoes add eggs, cream, flour and salt.  Mix well.  Fry in oil.  Spread lacey thin, using about 1 T. batter.  These are good served with applesauce.

Oatmeal Cookies--Eric Hardegree

Makes 5 dozen

1. butter

1. brown sugar

1. c. sugar

2 eggs

1 tsp. vanilla

1 tsp. salt

3 c. oats (I find that blending them makes for a finer cookie.)

1 1/2 c. flour

1 tsp. soda

nuts optional

Cream butter and sugars.  Add eggs and vanilla.  Beat well.  Add dry ingredients.  Mix well.  Add oats and nuts.  Mix well.  Shape into roll, wrap in waxed paper and chill.  Slice 1/4 inch thick.  Bake on ungreased sheet at 350 for 10 minutes.

Tamale Pie--Aunt Norma

1 onion chopped and browned

1 1/2 lbs. ground beef

1 c. cornmeal

1 1/2 c. milk

1 can corn

2 tsp. chili powder

2 cans tomatoes

1 c. chopped olives

1 tsp. salt

garlic

Bake 1 hour in 375 oven.

Cranberry Pake--Debbie Beasley

350 oven

10 inch crust

Top crust with 1/2 c. chopped nuts, 2 c. fresh cranberries

1/2 c. sugar sprinkled evenly over.

Cream 3/4 c. soft butter and 1 c. sugar.  Mix in two beaten eggs, 1 c. sugar and a pinch of salt.  Pour over cranberries and smooth out.  Bake one hour.

Donna's Mustard Ring--Aunt Norma

1 c. sugar

1 1/2 tsp. dry mustard

pinch of salt

Mix dry ingredients.

Beat 4 eggs

1/2 c. vinegar

1/2 c. water

Dissolve 1 envelope gelatin in 1/2 c. water.  Mix these ingredients together and add to dry ingredients.  Put in double boiler and cook until creamy.  Cool and add 1 c. whipping cream (whipped).  blend together and chill overnight in mold.  Invert on platter and add coleslaw (dry not slushy) in center.

Hearty Cheddar Chowder--Eileen Mason

3 c. water

3 chicken bouillon cubes

4 med. potatoes, peeled and diced

1 med. onion, sliced

1 c. thinly-sliced carrots

1/2 c. diced green pepper

1/3 c. butter

1/3 c. flour

4 1/2 c. milk

4 c. (1 lb.) shredded sharp Cheddar cheese

1 (2 oz.) jar diced pimiento, drained

1/4 tsp. Tabasco (optional)

Combine water and bouillon in a Dutch oven; bring to a boil. Add vegetables, cover and simmer until vegetables are tender.  Melt butter in heavy saucepan.  Blend in flour; cook one minute.  Gradually add milk and cook over medium heat until thickened, stirring constantly.  Add cheese; stir until melted.  

Stir cheese sauce, pimiento and hot sauce into vegetable mixture.  Cook over low heat until throughly heated--DO NOT BOIL.

Lillian Hellman's Pot Roast

1 expensive 4 lb. piece of beef

Put into a good pot with 1 can cream of mushroom soup, 1 envelope of dried onion soup, 1 large chopped onion, 3 cloves chopped garlic, 2 c. red wine and 2 c. of water.  Add a crushed bay leaf and 1 tsp. each of thyme and basil.  Cover and bake in a 350 oven until tender (3 1/2 hours or so).

Cleaning solution--Martha Taggart

1 gallon water

1 c. ammonia

1/2 c. vinegar

1/4 c. baking soda

Pineapple Drop Cookies--Aunt Norma

2 c. sifted flour

1/2 tsp. soda

2/3 c. butter

1 tsp. vanilla

1 1/2 tsp. baking powder

1 tsp. salt

 1 1/2 c. brown sugar

3/4 c. crushed pineapple , drained

Mix and bake at 400 on ungreased cookie sheet for 10 minutes.

Coconut Cherry Drops--Mrs. Ridges, 8th grade Home Ec., Central Junior High School; Ogden, Utah

Sift together:

1 1/4 c. flour

1/2 tsp. baking powder (double acting)

1/2 tsp. salt

Cream 1/2 c. butter gradually adding 1/2 c. sugar.  Add 1 unbeaten egg and 1/2 tsp. vanilla.  Beat well.  Blend in dry ingredients gradually and mix well.  Add 1/2 c. chopped maraschino cherries and 1 c. coconut.  Mix well.  Drop on lightly greased baking sheet.  Top with 1/2 cherry.  Bake 10 to 12 minutes at 375.

Cuell Cookies

1/2 c. powdered sugar

1/2 c. cornstarch (use more if needed)

1 c. butter

1 1/4 c. flour

Bake at 350 for 12-15 minutes.

*Marshmallow Brownies*--Shirlene Robbins

1 c. butter

1/3 c. cocoa

2 c. sugar

Cream together; then add:

4 eggs (beat well after each egg)

1 1/2 c. flour

1 1/2 c. nuts

2 tsp. vanilla

Bake at 350 for 25 minutes.  Take from oven.  Pour 1 lb. miniature marshmallows over the top.  Bake 5 to 7 minutes until marshmallows are toasted.  Remove from oven and let cool 1 hour.

Frost with:

1/2 cube butter

1/3 c. cocoa

1/3 c. canned milk

1 2/3 c. powdered sugar

Licorice Caramels

1 can Eagle Brand milk

2 c. sugar

1 c. butter

1/4 tsp. salt

1 1/2 c. white Karo syrup

Cook stirring constantly in heavy pan to 234 -240 degrees.  Add 1 tsp. licorice oil and black food coloring.  Pour into 9 x 13 buttered pan.  Cool, cut, and wrap.

Lemon Shrimp Set Salad--Aunt Norma

2 pkg. lemon Jell-o mixed with 2 c. hot water.  Let partially set, then beat with beater.  Add 1 jar pimientos and 1 pkg. cream cheese.  Beat well.

Add :

1/2 c. mayonnaise

1 can shrimp

1 c. celery finely chopped

1 or 2 T. finely chopped onion

Fold in 1 c. whipping cream, whipped

Set in mold.

Pancakes (Kay Wilde)

2 c. flour

4 tsp. baking powder

1/2 c. sugar

1 tsp. salt

2 eggs

2 c. milk

1/3 c. oil

Sift together flour, baking powder, sugar and salt.  Be in eggs.  Stir in milk and boil.  Add dry ingredients.  Beat to a smooth batter.  Drop by spoonfuls onto hot, ungreased griddle.  Bake until underside is golden.

Sugar Cookies (Lil Stephens)

1 c. butter

2 c. sugar

3 eggs

1 c. sour cream

1 tsp. soda

1/2 tsp. salt

1 tsp. vanilla

1 tsp. almond extract

Flour to handle (2 c. or more)

375 for 5 minutes

Lester's Rolls

1/4 c. water

1 tsp. sugar

2 1/4 tsp. yeast

1/2 c. milk

1 cube butter

Mix first three ingredients and set aside.  Melt butter in milk in microwave.  Add 1 tsp. salt to butter mixture and let cool.  Mix all ingredients and 4 c. flour and 3 eggs in Bosch.  Let rise one hour.  Divide in half. add more flour as needed. Roll into circles.  Cut 12 rolls in each circle like a pizza.  Bast with butter.  Put in pan and let rise again.  Bake at 350.

Banana Bread

1 c. sugar

1/2 c. butter

3 large mashed ripe bananas

pinch of salt

2 c. flour

1 tsp. soda

1/2 c. nuts

2 eggs

Cream sugar and butter.  Add bananas, beaten eggs and flour sifted with salt and soda.  Fold in nuts.  Bake in greased loaf pan at 350 for 45-50 minutes.

Fried Shrimp (Aunt Clarissa)

3 c. flour

1 c. Ralston cereal

3 c. flour

1 tsp. salt

1 tsp. soda

Mix first two ingredients to make dry mix.  Mix next three with enough water to make a thin batter.  Peel shrimps and cut down middle of outside to remove vein.  Dip first in dry then wet ingredients and fry in deep fat.

Polly's Taffy

2 c. sugar

1/8 tsp. cream of tartar

2 T. butter

1/2 c. vinegar

Mix together.  Heat to hard boil (240-270).  Pour onto buttered plate.  Cool and pull.

Cheese Souffle--Martha Taggart

Remove crusts from 5 pieces of bread and cube.

Add to:

1 tsp. dried mustard

1 tsp. salt

1/2 lb. sharp cheddar cheese grated.

Beat 4 eggs and combine with 2 c. milk

Combine bread and milk/egg mixtures in a casserole dish and let stand one hour or longer.  It can be made the day before.  Place casserole in pan of hot water and bake 1 hour at 350.

Fudge--Martha Taggart

3 c. sugar

2 sq. chocolate

1 c. cream

2 generous T. white Karo syrup

Boil to soft ball stage and immediately pour onto greased platter.  Add butter and vanilla. (Soft ball at this elevation is approximately 230.  Sub boiling point from 236).

Baked Coconut French Toast--Hawaiian Travel Newsletter

12 eggs

1 1/4 c. milk

2 tsp. sugar

1 tsp. cinnamon

14 slices of day-old bread

1 (7 oz.) package of flaked coconut

Preheat oven to 475.  Beat the eggs, milk, sugar and cinnamon together in a large, shallow dish.  Dip slice of bread into the mixture and let them soak at least one minute on each side.  Coat each slice of bread with coconut on both sides, and lay a single layer in a greased baking dish.  Bake 5 min. on each side or until golden and cooked through.  Serve with syrup.

Puffy French Toast (Lola Jensen)  ?????

1 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 c. milk

2 eggs

Mix together. Dip bread in and cook in 1/2 inch cooking oil.  Turn with two forks so oil does not soak in.  Serve with whipping cream with 3 5. sugar and fruit added if desired.  Honey butter, syrup--anything that is good!

Topping for Fluffy French Toast

1 c. whipping cream

1 c. sugar

1/2 c. butter

1 tsp. vanilla

Stir over heat until sugar dissolves and butter melt.  Cool ad put in blender.

Cream Puffs

1 c. water

1/4 c. butter

3/4 tsp. salt

1 c. flour

3 to 4 eggs

Place water in saucepan with butter and salt.  When boiling, quickly add flour.  Stir rapidly and constantly until paste leaves side of pans.  When cool beat in 3 to 4 eggs depending on size, on at a time.  Drop by spoonfuls on greased baking sheet.  Bake in a 450 degree oven until puffed and golden brown.  Remove from pan and fill with flavored whip cream or pudding.  Dust with powdered sugar.

Dill pickles--Martha Taggart

Wash cucumber.  Put in large container and cover with ice cubes and water.  Let stand for 1 or 2 hours.  To a quart jar, add 2 or 3 sticks of dill.  Fill jar with cold cucumber.  Add 1 c. vinegar, 2 T. salt, garlic cloves and 1/2 tsp. peppercorns.  Then finish filling bottle with ice water and seal.

Cinnamon Rolls--Norma Eberhard

Make 1 serving instant mashed potatoes and add water to make 2 cups of potato water

2 c. scalded milk

1/2 c. butter

1/2 c. sugar

2 tsp. salt

3 eggs, beaten

2 T. yeast

1/2 c. warm water

Add flour to make a dough. Let rise 1 hour.  Punch dow.  Let rise 40 minutes.  Make rolls with  cinnamon, sugar, butter etc.  Let rise 1 hour.  Bake at 400 for 10 minutes.

Chicken Marinade--Martha Taggart

1 pkg. Lowrey's Caesar Dressing mix

2 T. water

1 c. buttermilk

Add dressing mix to water and shake well.  Then add buttermilk.  Marinate several hours or overnight.  2 1/2 to 3 lbs. cut up chicken

Chocolate Pizza--Angie Saxton

1 12 ox. bag milk chocolate chips

1 12 oz. bag white chocolate chips

2 c. miniature marshmallows

1 c. Rice Krispies

1/3 c. coconut (toasted is good)

1 T. oil

M & M's

Melt bag of chocolate chips and 3/4 bag white choclate chips together in microwave until melted.  Stir in marshmallows, Rice Krispies and coconut while mixture is warm.  Pour mixture onto greased 12 inch pizza pan and press down evenly.  Melt the remaining white chocolate chips with the oil and drizzle over pizza.  Sprinkle M & M's or other candy on top.  Chill for 10 minutes.

Shoo Fly Pie (Mrs. Shellenberger)

Liquid mixture:

1 egg beaten

1/4 c. brown sugar

1 tsp. baking soda

2 T. flour

1 c. molasses

2 c. hot water

Line 2 9 " pie pans with pastry.  Combine egg, brown sugar, baking soda, flour, molasses and hot water.  Pour liquid mixture into bottom of pastry-lined pans.

Crumbs:

2 c. flour

1 c. brown sugar

1 tsp. baking powder

1/2 c. butter

Mix together.  Spoon on top.  bake at 350 for 40 minutes.

Matchmaker Rolls--Lucina Marsh

3 eggs, beaten

1 c. milk, scalded

1/2 c. sugar

1 cube butter, no substitutions!

1 tsp. salt

1 yeast cake, dissolve din 1/4 c, warn water

4-4 1/2 cups flour

Beat eggs, add milk, sugar, salt and butter.  Slowly add 2 cups flour and mix well.  Add yeast that has been dissolved in warm water.  Add rest of the flour.  This is a light dough, not stiff.  Let rise for at least 30 minutes.  Roll out on floured board and spread melted butter on top of dough. Cut out with a doughnut cutter and fold over.  Place on greased cookie sheet and let rise until double in size.  Bake at 400 for 10 minutes.  Yield:  approximately 3 dozen rolls.  ENJOY.

Chile Relleno Bake --June Rowsell

3-4 cans green chiles

1 c. half and half

2 eggs

1/3 c. flour

1/2 lb. Monterey Jack cheese

1/2 lb. sharp cheddar cheese

1 c. tomato sauce

Bake in layers at 350 for 45 to 50 minutes until set.  Can be seasoned with onion, garlic, hot pepper seasoning etc.

Snickerdoodles--Mary Jane Trimmer

Mix together:

1 c. butter

1 1/2 c. sugar

2 eggs

Sift together:

2 3/4 c. sifted flour

2 tsp. cream of tartar

1 tsp. soda

1/2 tsp. salt

Roll into balls the size of walnuts.  Roll in mixture of 2 T. sugar and 2 tsp. cinnamon.  Place about 2 inches apart on ungreased cookie sheet.  Cookies are soft when taken from the oven.  These cookies puff up at first and then flatten out with crumbled tops.  Bake at 400 for 8 to 10 minutes.  No longer.  5 dozen

Zucchini Cookies--LaRue Stucki

1/2 c. butter

1/2 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1 tsp. cinnamon

3 c. grated succhini

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

3 1/2 c. flour

1 c. nuts (optional)

1 c. chocolate chips or raisins

Cream together butter and sugar; add eggs and beat until fluffy.  Add vanilla and stir in zucchini.  Add dry ingredients and nuts and chips.  Mix well.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 375 for 12-15 minutes.

Brazilian Black Beans and Rice --Renee Brage

2 c. dried black beans

1 onion, chipped

2 cloves garlic

3 links German sausage (or pork ribs or any flavorful meat of your choice)

spices

Soak beans overnight.  Brown meat and add to beans along with a chopped onion and spice.  Cook until beans are tender--the longer the better to meld all the flavors.  I use a big turkey roaster and just let it perk all day.  Just before serving, saute 2 chopped cloves of garlic in a few T. of olive oil until the garlic is roasted.  Add to bean mixture.  THIS STEP MAKES ALL THE DIFFERENCE!!  Serve beans over cooked rice and top with:

2 chopped tomatoes

1 chopped green pepper

2 bunches of green onions

1 chopped carrot

1 chopped cucumber

1 bunch chopped radishes

Any combination of vegetables works.  You just want it colorful and crunch!  Add olive oil, vinegar, spices  and lemon juice to make a tangy marinade to seep down into the rice and beans.  

Chow Mein

1/4 c. butter

1 med. onion, chopped

2 c. diced celery

1 tsp. salt

Dash pepper

1 1/2 c. broth

1 16 oz. can bean sprouts

1 5 oz. can water chestnuts

1 can mushrooms (or you may use fresh)

2 c. cooked chicken, pork or beef

2 T. corn starch

1 T. soy sauce

1 T. sugar

1 T. Kitchen Bouquet

Saute onion in butter until soft. Stir in celery, salt, pepper and stock or broth.  Bring to a boil; cover and simmer 5 - 10 minutes until celery is tender.  Add sprouts, mushrooms, chestnuts and meat sliced into strips.  Cover and cook 5 minutes.  Blend corn starch, soy sauce, sugar and bouquet.  Stir into meat mixture; cook over low heat, stirring constantly, until thick.  Serve over crunchy Chinese noodles.

My Favorite Sugar Cookies--Mel's Kitchen

3 sticks butter, softened to room temperature

1 1/2 c. sugar

1/2 c. powdered sugar

4 large eggs

1 tsp. vanilla

1/2 tsp. almond extract

1 T lemon zest

5 c. flour

2 tsp. baking powder

1 tsp. salt

Preheat oven to 400.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy.  Add the eggs one at a time, mixing well after each addition.  Add vanilla extract, almond extract and lemon zest; mix.  Add two c. flour, baking powder and salt.  Mix.  Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.  At this point you can freeze the dough or roll it right out.  If it seems too sticky add another 1/4 c. flour or refrigerate for an hour or so.  Dust a counter with powdered sugar or flour and roll the dough to desired thickeness.  I do 1/4 inch or slightly thicker.  Cut the dough into shapes and bake on a lined or lightly greased baking sheet for 7-8 minutes.  Don't over bake!

Frosting:

1 8 oz. block cream cheese, softened

1 1/2 c. powdered sugar

1/8 tsp. salt

1/2 tsp. vanilla

1 1/2 c. heavy whipping cream

In a large bowl, combine the cream cheese, powdered sugar, salt and vanilla.  Mix until smooth and light and no lumps remain.  In a separate bowl, beat the cream to stiff peaks.  Add the whipped cream to the cream cheese mixture.  Store in the refrigerator for up to one week.

Lemon Bars--Vermont church fair

Bottom layer:

1 1/2 c. flour

1/2 c. brown sugar

1/2 c. butter

Mix with fork, pat into pan and bake for 10 minutes at 275.

Next Layer:

Do while bottom layer is cooking.

Beat 2 eggs

1 c. brown sugar (1/2 light brown, 1/2 dark brown--not just brown--or just light brown. (Start out with just 1/2 c. brown sugar--my writing is not real clear--if it does not feel right make it a whole cup).

1 1/2 c. flaked coconut

1 c. chopped nuts--walnuts best

2 T. flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla

Mix this up and spread on the bottom layer while it is warm.  Bake at 350 for 16 minutes. and check.  Do not cook any longer than 20 minutes.

Topping:

1 c. powdered sugar

1 T. softenened butter

1 T. lemon juice.  Spread this on while the rest is warm.  Wait a little while, but not long after it comes out of the oven.

Potato Rolls

1 pkg. dry yeast

1/4 c. water

1/2 c. hot mashed potatoes

1/4 c. butter

1/4 c. sugar

1 1/2 tsp. salt

1 c. milk, scalded

1 egg

4-4 1/2 c. sifted flour

Soften yeast in warm water.  Combine potatoes, butter, sugar, salt and hot milk.  Cool to lukewarm.

Add softened yeast and egg.  Stir in 2 c. of flour; beat well.  Stir in remaining flour (or enough to make a soft dough).  Knead on lightly-floured surface until smooth and elastic.  Place in lightly-greased bowl, turning once to grease surface.  Cover, let double (1 hour) in a warm place.  Punch down.  Shape in ball.  Cover, let rest 10 minutes.  Shape in rolls and place on greased cookie sheet. Let rise until almost double--1 hour.  Bake in hot oven (400) for 10-12 minutes.  Makes 2 dozen rolls.

Idle Isle Balls--Idle Isle Cafe, Brigham City, UT

1 can Eagle Brand milk

1/2 lb. butter

4 c. powdered sugar

1/4 tsp. flavoring

Soften butter and add flavoring, milk, and powdered sugar.  Mix well and let set in refrigerator until firm enough to handle.  Roll into balls.  Freeze overnight.

Melt dipping chocolate and dip balls while still frozen.  Roll in chopped toasted almonds.  To toast almonds, place on cookie sheet.  Put in oven on 300 until brown, about 10 minutes.

Hot Italian Sausage and Clam Soup--Kitchen Kettle Village; Intercourse, Pennsylvania

1/3 c. olive oil

6 oz. bulk hot sausage

1 medium onion

1/2 lb. fresh mushrooms, sliced

3 c. tomato sauce

1 1/3 c. clam juice

1 tsp. basil

2 tsp. minced garlic

1 T. minced fresh parsley

1 5 oz. cans chopped clams, drained

Saute sausage, onion and garlic in oil; drain.  Add remaining ingredients except clams and simmer for 30 minutes.  Add clams and heat thoroughly.

French Onion Soup--Aunt Dorothy

5  c. thinly-sliced yellow onions

3 T. butter

1 T. oil

1 tsp. salt

1/4 tsp. sugar (helps onions to brown)

3 T. flour

2 qts. bouillon

1/2 c. dry white wine

Salt and pepper to taste

Round of hard-toasted French bread

1 to 2 c. grated Swiss or Parmesan cheese

Cook onions slowly with the butter and oil in a covered saucepan for 20 minutes.  Uncover, raise heat to moderate and stir in salt and sugar.  Cook for about 45 minutes, stirring frequently, until the onions have turned an even  deep, golden brown.  Sprinkle in the flour and stir for three minutes.  Turn off the heat and blend in the boiling liquid.  Add the wine and season to taste. Serve with the French bread sprinkled with the cheese, floating on top of the soup.

Manicotti-Cheese Bake

1/2 lb. ground beef

1/2 c. minced onion

1/4 c. chopped green pepper

2/3 c. tomato paste

2 c. water

1 1/2 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. Italian seasoning

8-9 manicotti shells

2 c. cottage cheese

1 c. shredded mozarella cheese

Saute meat, onion and green pepper.  Drain off fat.  Add paste, water, salt, pepper, sugar and seasoning.  Simmer 15 min.  Parboil manicotti in salted water for 4 minutes.  Drain on paper towels.  Fill shells with combined cottage and mozarella cheeses.  Place in shallow baking dish.  Cover with sauce. Bake in 350 oven for 20-30 minutes.

Texas Fajitas--Austin Statesman

1 beef skirt steak (about 1 to 1 1/2 pound)

1/2 c. lime juice

1/4 c. tequila (optional, but good)

3 or 4 cloves garlic, finely minced

1 tsp. salt

1/2 tsp. pepper

Cut the skirt steak into 3 to 4 inch pieces.  Put the steak in a plastic bag and add the remaining ingredients.  Tie the bag securely and marinate in the refrigerator for 2 to 3 hours.  Drain marinade and discard.  Broil steak over coals--mesquite if you want to be authentic--or pan broil in a heavy skillet over medium-high heat.  Either way, cook only 2 to 3 minutes per side.

Carve into thin slices across the grain.  Serve on warm tortillas with your choice of assorted condiments--chopped onion, tomatoes, grated cheese, guacamole, sour cream, salsa picante or pico de gallo.

Fluffy Cake Donuts--Norpro Donut Pan

2 c. flour

3/4 c. sugar

2 tsp. baking powder

3/4 c. milk

1 tsp. salt

2 eggs, beaten

1 tsp. vanilla

1 T. butter, melted

1/4 tsp. nutmeg

1/4 tsp. cinnamon

Glaze:

1/4 c. powdered sugar

2 T. HOT water

Preheat oven to 325.  Lightly spray Donut Pan with cooking oil.  In bowl mix together flour, sugar, baking powder and salt.  Add butter, eggs, milk and vanilla.  Beat well until well blended.  Fill each donut hole 2/3 full.  Bake 8 minutes or until tops spring back when lightly touched.  Cool.  Remove from pan and dip into glaze. Decorate with sprinkles, nuts, shaved chocolate or coconut.  Donuts may also be dipped into cinnamon and sugar instead of the glaze.  When the pan has cooled, wipe clean with cloth or paper towel and repeat process.  Recipe makes 12 donuts.

Bratten's Famous Clam Chowder--Becky Olsen Cowden

2 cans (6 1/1 oz.) minced clams

1 c. finely chopped onions

1 c. finely diced celery

2  c. finely diced potatoes

3/4 c. butter

3/4 c. flour

1 qt. half and half cream

1 1/2 tsp. salt

white pepper

2 T (more or less) wine vinegar

Dreain juice from clams and pour over vegetables in small saucepan; add enough water to barely cover.  Simmer, covered over medium heat until barely tender.

In the meantime, melt butter, add flour and blend; cook stirring for 2 or 3 minutes.  Add cream; cook and stir with French whisk until smooth and thick.  Add undrained vegetables and clams.  Heat through.  Season to taste.

Fresh Blueberry Banana Bread--Emery's Blueberry Farm; New Egypt, New Jersey

1 c. fresh blueberries

1 3/4 c. sifted flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/3 c. butter

2/3 c. sugar

2 eggs

1 c. mashed ripe banana

Wash and thoroughly drain blueberries; toss berries with 2 T. flour.  Sift together remaining flour, baking powder, baking soda and salt.  Cream butter; gradually beat in sugar until light and fluffy.  Beat in eggs one at a time.  Add flour mixture and bananas alternately, in three parts.  Stir in blueberries. Spoon into greased 9 x 5 inch loaf pan.  Bake in 350 oven for about 50 minutes or until done.  Makes 1 loaf.

Deluxe Fried Onion Rings--Southern Living

1 extra-large Spanish onion

1 c. all-purpose flour

1 T. cornmeal

2 tsp. salt

1/4 tsp. pepper

1 1/2 tsp. baking powder

1 egg, divided

2/3 c. milk

1 T. vegetable oil

Vegetable oil

Peel onion; cut into 1/2 inch slices and separate into rings.  Place rings in a large bowl and cover with ice water.  Let stand 30 minutes.  Drain on paper towels.

Combine flour, cornmeal, salt, pepper, and baking powder in a medium bowl.  Combine egg yolk, milk, and 1 T. vegetable oil; beat well. Stir egg mixture into flour mixture, mixing well.

Beat egg white until stiff but not dry; fold egg white into batter.  Heat 1 inch of vegetable oil to 375.  Dip onion rings into batter and fry in hot oil until golden brown on both sides (about 3 to 5 minutes).  Drain well on paper towels.

Crispy Fried Onion Rings

1 extra-large Spanish onion

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. beer

1 egg, beaten 

1 T. vegetable oil

Vegetable oil

Peel onion; cut into 3/8 inch slices and separate into rings.  Combine dry ingredients, beer, egg and 1 T. vegetable oil in container of electric blender; process until smooth.  Place batter in a shallow pan; using a fork, dip onion rings into batter, coating both sides well.

Fry in deep hot oil (375) until golden brown on both sides (3 to 5 minutes).  Drain well on paper towels.

Bill's Zippy Breakfast--Bill Welish

1-2 c. cooked rice or grain of your choice (basmati, brown or wild rice, millet, quinoa or buckwheat)

2 stalk scelery, chopped

1 bell pepper, chopped

1 carrot, sliced

1 tomato, diced

1 avocado, sliced

Italian dressing made with apple cider vinegar, lemon or lime juice.  Ad salt, pepper, or seasonings of your choice to taste.  Stir together in a large bowl, and then add sprouts of your choice.  Bill likes soaked sunflower seeds, lentils and the alfalfa-radish-clover-cabbage mix.  Enjoy!

French Chocolate Mousse

Put in a double boiler pan:

1/4 pound unsalted butter

1 package (6 oz.) semisweet chocolate chips

2 T.  water

Stir over hot water until melted.  Cool slightly.

Separate 6 eggs.  Beat the whites until stiff and set aside.  Beat the yolks until thick and lemon-colored.  Add the chocolate, butter and 1 teaspoon of vanilla.  Beat well.  Fold in the white.  Spoon into pot de creme cups or custard cups.  Chill 12 hours or more.  Top with whipped cream.

Perfect Pie Crust

(makes 4-5 single crusts)

4 c. flour

1 T. sugar

2 tsp. salt

Stir with fork in large bowl.  Cut in with fork 1 3/4 c. shortening.  Mix until crumbly.

Beat together: 1/2 c. water, 1 T. vinegar, 1 large egg

Add to flour mixture.  Stir and knead by hand until consistently moist.  Divide in 4 or 5 equal balls.  Chill in refrigerator at least 1/2 hour or may be frozen.

Butternut Squash Soup--Tony's Town Square at Magic Kingdom Park; Orlando, Florida

1/4 c. onion, diced

1/2 oz. butter

1 1/4 lb butternut squash, peeled and diced

2 oz. carrots, diced

3 c. vegetable stock

1 c. heavy cream

1 tsp. curry powder

1 T. brown sugar

lemon juice, salt and pepper

In a pot cook the onions, carrots and squash in butter.  Do Not brown the veggies.  Add vegetable stock.  Cook until vegetables are soft.  Add the curry powder and cream.  Bring the soup back to a simmer.  With a hand blender puree until smooth.  Strain through a fine mesh strainer.  Season and adjust flavor with lemon and brown sugar.

Red Pepper Coulis--1 jar roasted red peppers, salt and pepper.  Drain peppers from the jar and rinse, drain well.  Puree pepper in a blender until smooth; adjust consistency with water.  Season to taste with salt and pepper.  Put coulis into a squirt bottle to drizzle in a design on soup.

Tony Roma's Blue Ridge Smokies Sauce

1 c. ketchup

1 c. red wine vinegar

1/2 c. brown sugar

1/4 molasses

1 1/2 tsp. liquid smoke

1/2 tsp. salt

1/4 tsp. rounded black peppper

1/4 tsp. garlic powder

1/4 tsp. onion powder

Combine all ingredients in a medium saucepan over high heat and whisk until smooth.  Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened.  Makes 1 1/2 c. 

Fried Cheese--Convict Hill Restaurant; Austin, Texas

1 pound mozzarella cheese

1 pint milk

1 egg, beaten

Flour

2 qts. coarse bread crumbs

3 T. garlic powder

6 T. oregano

4 T. basil

Oil for frying

Cut cheese into sticks 1 1/2 inches by 1/2 inch thick.  Combine milk and beaten egg and blend.  Dip cheese sticks into milk mixture, coating completely.  Roll in flour.  Dip in milk again and roll in breadcrumbs to which the garlic powder, oregano and basil have been added.  Dip again in milk and re-roll in breadcrumbs, pressing to be sure they adhere.  Tap or press ends to seal cheese in well.  Heat oil to 375.  When hot , add cheese sticks and fry for just a few seconds, until golden brown and the cheese begins to ooze through the crumbs.  Drain and serve immediately with a pizza sauce if desired.

Apricot Chicken--Karen Gaskill

1 bottle Wishbone Russian Dressing

1 pkg. Lipton Onion soup mix

1 jar apricot preserves

Combine ina a sauce pan and heat on medium buner until all is mixed together into a sauce.  Put in Pyrex ish and add boneless chicken breasts or thighs.  Bake at 350 for 1 hour.  Serve over noodles or rice or on the side.

Oatmeal Cookies--E. Bones? (Subject:  Your request fulfilled finally!!!)

5 c. old-fashioned oats, uncooked

2 c. butter softened

2 c. sugar

4 large eggs

2 tsp. vanilla

4 c. flour

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

1 bag chocolate chips

2 c. pecans

First blend the oats to a fine powder.  Then mix wet ingredients together followed by the dry ones.  Bake for 10 to 14 minutes at 350.

White Chili--Koriann Ruud

2 lbs. boneless, skinless chicken breast, cut into bited-sized cubes

1 large onion

3 tsp. garlic powder

2 T. vegetable oil

4 cans Great Northern Beans, drained

2 cans chicken broth 

4 cans green chilies

1 tsp. salt

2 tsp. ground cumin

2 tsp. oregano

  1/2 - 1 tsp. pepper

2 c. sour cream

1 pint whipping cream

Saute chicken, garlic and onion in oil.  Add beans, chilies, chciken broth and sesonings.  Bring to a boil.  Simmer uncovered for 30 minutes.  Stir in sour cream and whipping cream and heat through, but Do NOT boil again.

Miso Soup

3 oz. dried soba noodles

2-4 T. miso paste (to taste)

2-3 oz. firm tofu, chopped into 1/3 inche cubes

a handful of watercress or spinach, well-washed and stems trimmed

2 green onions, thinly sliced

a pinch of red pepper flakes

Cook the noodles in salted water, drain, run cold water over the noodles to stop them from cooking; shake off any excess water and set aside.

In a medium saucepan bring 4 cups of water to a boil.  Reduce the heat to a gentle simmer and remove from heat.  Pour a bit of the hot water into a small bowl and whisk in the miso paste--so it thins out a bit and doesn't clump.  Stir this back into the pot.  Taste, and then add more (the same way) a bit at a time until it is to your liking.  Also, some miso pastes are less salty than others, so you may need to add a bit of salt here.  Add the tofu, remove from heat and let it sit for just a minute or so.  Split the noodles between two or three bowls and pour the miso broth and tofu over them.  Add some watercress, green onions and red pepper flakes to each bowl and enjoy.

Scrapple

1 1/2 c. yellow cornmeal

1/2 tsp. dried sage leaves

1 T. chopped parsley

butter

1 lb. ground pork sausage

1/2 tsp. salt

1 can chicken broth

In small bowl, blend together cornmeal and 1 c. water. In large saucepan, combine pork sausage, sage, salt, parsley and chicken broth.  Gradually stir in 2 c. water, being careful to separate sausage into fine pieces.  Bring to boiling.  Slowly add cornmeal to the boiling mixture, stirring constantly with wire whisk.  Reduce heat, simmer, uncovered, for 15 minutes.  Turn into 9 x 5 loaf pan.  Cool; refrigerate, covered.  To serve: turn out of pan; cut into slices 1/4 inch thick.  Saute in hot butter in skillet until golden brown on both sides.  Serve with syrup.

Lemon Melting Moments

15 sandwich cookies

1 c. unsalted butter, room temperature

1/4 tsp. salt

1/2 c. powdered sugar

1 1/2 c. flour

1/2 c. cornstarch

1 tsp. vanilla

zest of one lemon

Filling:

1 c. powdered sugar

1/4 c. unsalted butter, room temperature

juice of one lemon

Preheat oven to 300 degrees  In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes.  Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go.  Sift the flour and cornstarch into the mixture and beat on a low setting until just combined.

Take small portions of the mixture and roll into balls; continue until you have about 30 pieces.  If you want them to be as even as possible, roll out the mixture until it forms a log; then use a clean knife to section into 30 pieces.

Place them on a baking tray lined with parchment paper; gently press on each piece with a fork until it has left an imprint.  Bake for 20 minutes.  Cool.

For the filling, beat the sugar, butter and lemon juice on a medium setting until incorporated.  Use the back of a spoon, or a knife to ice one side of the cookie; then sandwich them together.  Try to find two which are similar sizes.

Mt. Vernon Colonial Peanut and Chestnut Soup--Mt. Vernon Inn, Vrginia

1/4 c. butter

1 1/2 T. flour

1 qt. chicken broth

1 qt. water

1 c. smooth peanut butter

1/2 c. unsalted peanuts, chopped

1/2 c. water chestnuts, chopped

1 T. Worchestershire sauce

Melt butter in a large saucepan.  Stir in flour to make a roux.  Cook on medium heat while frequently stirring until the roux is light tan in color.  Once the roux is ready, add chicken broth and water and bring to a boil.  Then add the peanut butter and Worchestershire sauce and stir.  Hold on stove at a low heat until ready to serve.  The longer it heats, the thicker it gets.  Garnish with chopped peanuts and water chestnuts.

Creole Gumbo--Mary Jane and LaDon

1/2 c. chopped onion

3 T. butter

1 16 oz. can tomatoes, cut up

2 bay leaves

1 tsp. dried thyme, crushed

2 c. okra, cut up

2 lbs. fresh shrimp, deveined and shelled

1 clove garlic, minced

3 T. flour

1/2 c. chopped green pepper

1 tsp. oregano

1/4 to 1/2 bottled hot pepper sauce

2 cans (7 1/2 oz.) crabmeat, drained

Hot cooked rice

In large saucepan, cook onion and garlic in butter until onion is tender but not brown.  Blend in flour.  Cook, stirring constantly, until flour is golden brown.  Stir in undrained tomatoes, green pepper, bay leaves, oregano, thyme, Hot sauce ( I left that out!!! M.J.).  1 1/2 c. water and 1/2 tsp. salt.  Bring to boiling; reduce heat and simmer, covered 20 minutes.  

Remove bay leaves.  Stir in the okra; bring mixture to boiling.  Simmer for five minutes.  Cut up any large shrimp.  Stir shrimp and crab meat into okra mixture and heat through, about 5 minutes.  Serve the gumbo mixture over hot cooked rice in soup plates.  Traditionally, hot cooked rice is mounted in a heated soup plate, and the gumbo spooned around it.  Makes 6 servings.

Kolaches --Shirley Hansen

(claimed by both Poles and Czechs--round pastries topped with either poppy seeds, nuts, jam or a mashed fruit mixture.  Karen Maderich's heirloom recipe was first-place winner of Martha Stewart Living Television's Cookie of the Week Contest 2002.

1/4. c sour cream, room temperature

1 pkg. yeast (2 1/4 tsp.)

1 large egg, slightly beaten

1 c. unsalted butter, cut into small pieces

2 c. flour, plus more for dusting

1 c. fruit preserves. 

 Sugar glaze

Heat oven to 400. Combine sour cream and yeast in a small bowl.  Set aside until slightly bubbly, about 10 minutes.  Using a wooden spoon, stir in egg until smooth.  Set aside.

Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meat.  Stir in sour cream mixture until dough comes together.

On a lightly-floured surface, roll out dough to 1/4 inch thickness.  Cut into 2 1/2 inch rounds.  Transfer to ungreased cooked sheets, about 1 1/2 inches apart.  Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.

Make a thumbprint in the center of each cookie.  Fill each thumbprint with 1 tsp. preserves.  Bake until edges are golden, 12 to 15 minutes.  Transfer pans to rack to cool.  Let cookies cool on pans for 5 minutes.  Remove cookies to rack.  While cookies are still warm, drizzle with sugar glaze.

Grandma's Date Bars--Mitzi Hadd

Rub into a crumbly Mixture:

1 3/4 c. flour

1 3/4 c. oatmeal

1/4 tsp. salt

1 c. brown sugar

3/4 tsp. baking soda

1 c. soft butter

Put 1/2 crumb mixture into a 9 x 13" pan.

Filling:

1 lb. pitted, cut up dates

1 c. sugar

1/2 c. water

Boil filling mixture until slightly thickened.  Spoon onto crumb crust and top with remaining crumbs to which ground pecans may be added.  Bake 20 minutes at 375.  Cut into small bars.

Best Doughnuts--Mitzi Hadd

2 T. butter

3/4 c. sugar

2 well-beaten eggs

3/4 c. milk

3 1/2 c. flour

1 tsp. salt

5 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

Cream shortening and sugar; add eggs and beat well.  Add milk, then flour sifted with other dry ingredients.  Chill dough 1/2 hour or more.  Roll on lightly -floured board 3/8" thick.  Cut with floured doughnut cutter; let stand 15 minutes.  Fry in deep hot fat (375) until brown, turning once.  Drain on absorbent paper like a brown paper bag.  Too much mixing of the dough makes tough doughnuts.

Almond Chicken--from our Chinese New Year party in 1999 at 1 Riverview Dr.--the one where our Mongolian Beef slid onto the garage floor...

1/2 c. slivered almonds

2 T. vegetable oil

4 chicken breasts halved, skinned, boned and diced

1/4 lb. mushrooms, thinly sliced

2 stalks celery, thinly sliced diagonally

1 small green pepper, cut in narrow strips

1/4 c. bamboo shoots, cut in narrow strips

1 clove garlic, minced

2 T. chicken stock

3/4 c. chicken stock

1 T. cornstarch

1 tsp. sugar

1/4 c. dry sherry

2 T. soy sauce

1/4 c. minced parsley

Hot cooked rice or fine noodles

Preheat oven to 350.  Spread almonds evenly in a pie plate.  Bake, shaking frequently, 5 minutes or until lightly browned and crispy.  Set aside; heat oil in a wok or large heavy skillet over high heat.  Add chicken, stir fry 1 to 2 minutes or until firm and white.  Add mushrooms, celery, green pepper and bamboo shoots.  Stir fry about 1 minute.  Add garlic and fry 30 seconds.  Add 2 T. stock.  Cover and steam about 1 minute.  Add remaining 3/4 c. stock; bring to a simmer.  In a small bowl, combine cornstarch, sugar, sherry and soy sauce.  Stir cornstarch mixture into simmering stock.  Cook until thickened, stirring constantly.  Stir in almonds and parsley.

Fried Spring Rolls--Jianna Eagar

Package of spring roll skins

1/2 c. shredded pork loin

2 tsp. cornstarch

2 tsp. water

1/3 tsp. salt

2 c. bean sprouts

2 c. shredded cabbage

1/2 c. shredded carrot

1 T. sugar

1/2 tsp. sesame oil

3/4 tsp. salt

1/4 tsp. pepper

Flour paste--2 T. flour  and 2 T. water mixed

Cook pork in 4 T. oil until it changes color.  Blanch the bean sprouts, carrots and cabbage in boiling water for 10 seconds;  remove and plunge them into cold water to cool;  drain.  In a bowl, mix the pork, carrot, bean sprouts, cabbage, sugar, sesame oil, salt and pepper.

Place a portion of filling in the center of the skin.  Fold the lower third over the filling to one third from the top corner.  Fold in the two ends.  Continue to wrap the skins to form a baton-like roll about 4 inches long.  Heat the oil and deep fry the rolls over medium heat for 4 minutes or until they are golden brown; remove and drain.  Serve with soy sauce.  Other possible ingredients are bamboo shoots, string beans, cucumbers or celery.

Rhubarb Applesauce

3 lbs. rhubarb, chopped

4 medium apples, peeled, cored, thinly sliced

1/2 c. apple juice

1/4. sugar

2 tsp. orange zest

2  tsp. cinnamon

1 T. vanilla

Combine rhubarb, apples, juice, sugar, zest and cinnamon in a large saucepan.  Bring to a boil over medium high heat.  Simmer covered for 30 minutes or until rhubarb and apples are soft.  Cool to room temperature and stir in vanilla.

Rhubarb Crunch--Idaho Falls Temple

Mix the following together and place on bottom and top:

1 c. flour

1 c. oatmeal

1 c. bown sugar

1/2 c. melted butter

1 tsp. cinnamon

Suce: 

1 c. sugar

2 T. corn starch

1 c. water

1 tsp. vanilla

Boil until slightly thickened

4 c. diced rhubarb

Put light layer of crumb mixture in bottom.  Add thubarb and sauce.  Put crumbs on top.  Bake at 350 for 1 hour.

Rhubarb Torte--Bonnie Wolff

1 c. sugar

3 T. cornstarch

4 c. sliced rhubarb

1/2 c. water

red food coloring

1 sm. box instant vanilla pudding

1 c. graham cracker crumbs

2 T. sugar

4 T. melted butter

Prepare crust by mixing graham crackers, 2 T. sugar and 4 T. melted butter. Pat into 7 1/2 x 12 inch glass pan.  Bake at 350 about 10 minutes.  Cool.

Combine sugar, cornstarch, rhubarb and water and cook until thick--several minutes or until rhubarb is tender.  Add coloring and spread over cooled crust.  Whip cream, fold in marshmallows and spread over cooled rhubarb mixture.  Cover with pudding mixed according to directions.  Sprinkle with cracker crumbs.

Excellent Rhubarb Cream Pie

1 1/2 c. sugar

4 T. flour

1/2 tsp. nutmeg

1 T. butter

2 well-beaten eggs

3 c. cut rhubarb

1 recipe plain pastry

Blend sugar, flour, nutmeg and butter.  Add eggs; beat smooth.  Pour over rhubarb in 9 inch pastry-lined pan.  Top with pastry cut in fancy shapes.  Bake at 450 for 10 minutes, then at 350 for about 30 minutes.

Breakfast Grits (MTC and Ree Drummond a.k.a. Pionerr Woman)

4 c. chicken stock

4 T. butter

1 c. stone ground grits

1 c. heavy cream

7 slices cooked bacon, crumbled

1/2 jalapeno pepper diced

4 oz. mascarpone cheese, softened

1 c. grated cheddar cheese

Put the chicken stock and butter in a medium pan over medium high heat and bring to a boil.  Add the girts, stir, cover, reduce heat to low.  Cook for 15 minutes; then add cream.  Stir and cook for 10 minutes.  Add bacon and jalapenos and cook for 10 minutes.  Add cheeses.  Note:  The MTC recipe also called for mild chili powder, cayenne pepper, salt and pepper. They added bulk sausage instead of bacon.

Danish Pastry

1 c. flour

1/2 c. butter

Mis as for pie crust, adding 2 T. cold water

Put onto a 15 x 10 jelly roll pan in a thin layer.

1 c. water

1/2 c. butter

Bring to a boil.

Stir in 1 c. flour.  Remove from stove.  Beat in 3 eggs, one at a time. Ad 1/2 tsp. almond flavoring.  Spread on top of pastry layer.  Bake at 350 for 55 minutes.

When cool ice with butter icing and sprinkle with chopped nuts and maraschino cherries.  Cut into desired size bars.

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