My Very Favorite Dessert (Not For the Faint-hearted)

Almond Lace Cups

You can bake two cookies at one time if your cookie sheet is at least 12x15 inches, but it takes patience to complete all twelve. Cookie cups can be made up to two weeks ahead and stored in a airtight container in a cool place. 

1 cup whole blanched almonds (4 oz)

1/2 cup butter (see note)

3/4 cup granulated sugar

2 T all purpose flour

2 T milk

Finely chop almonds with a knife or in a food processor, being careful not to let them become pasty. Melt butter in a medium-size saucepan. Remove from heat;  stir in almonds, 1/2 cup sugar, the flour and milk until well blended. Generously grease and lightly flour a large cookie sheet. Set out two 6 oz custard cups for later use. Drop 2 level tablespooons almond mixture in one mound about about 4 inches from one end of the cookie sheet. Spread batter in a 3-inch circle (cookies will spread to about 5 inches as they bake). Repeat at other end of cookie sheet. Bake on top rack in preheated 350 oven 4 minutes or until golden brown and glossy. Cool on sheets 2 minutes. (Cookies should be firm but still pliable. If cookies have become hard, return them to the oven briefly to soften. Remove each cookie gently with long metal spatula; place each over an inverted custard cup. Press cookies to custard cups in 3 or 4 places to create ruffled edges (cookies will harden in 1 to 2 minutes) Let cool. Remove and repeat with remaining batter (no need to grease and flour the cookie sheet again)

When ready to serve I fill with a scoop of vanilla ice-cream, and top that with some raspberry topping. On that I place a chocolate butterfly. You may want to stripe a little red sauce or chocolate (maybe white chocolate) on the dessert plate first. 

If you can make these cups, you can put in whatever you like instead of ice cream- mousse, fruit parfait, cheesecake, fruits, etc., but you must be very gentle as the shells are very fragile. 

Chocolate Butterflies

Cut some paper squares about 4x3 one for each butterfly. Fold each square in half. With sharp pencil draw an outline of half a butterfly. The pressure of the pencil point will mark the other half. Open up the squares and tape them to a working surface- probably your cabinet surface. Now with the melted chocolate and a piping bag, trace the butterfly lines. Carefully lift the waxed paper up and place it in an egg carton slightly bent in the middle. Cool completely, then gently remove the waxed paper. 

Well, I warned you, but try again. Practice makes perfect. Success? Oo-La La! and Hallelujah! :)

I have just used melting Milk chocolate, but the recipe calls for 2 squares semisweet chocolate and
1 t. shortening, Stirring until chocolate is melted. Cool a little before piping.

Another simpler idea for a little dessert cup is to place cupcake liners into muffin pans, put a dob of melted chocolate in and work it up the sides of the paper with a small spoon. Be sure to get the top edge thick enough. Cool thoroughly, remove papers, Put in cheesecake, fruits, whatever. 

Liver and Onions

By Grandpa Sterling

Remove some of the juices from the liver pieces by boiling in water for a few minutes.
Remove liver pieces from water and dredge in flour.
Fry in oil on both sides until done.
Salt and pepper.

Serve with sliced onions that have been cooking in another pan with oil or butter.

Jumbo Butterflied Shrimp

Batter:
2 c. flour and 2 eggs
2 t. baking soda
Add a little water til a good consistency
Dip prepared shrimp in batter and fry in 350 oil until crisp and golden in color.
You may want to turn it over. Fry

Shrimp Hot Sauce
If you like a hot sauce combine: catsup, minced onion, worchestershire, and a little tobasco if you like it hotter.

Tarter Sauce:
Mix: lemon, salad dressing or mayo, olives, onion, and sugar

Grandpa's Soup

Turkey or Chicken Soup

Boil chicken or bones in water along with bay leaf, a piece of carrot or other seasonings. If boiling the bones, strain and throw those away. Add cubed potatoes, onions, and baby carrots until almost done. If you want meat pieces in the soup, add those also. Add some handfulls of macaroni and noodles and cook until almost done then remove from heat. More seasonings may be needed. Add salt and pepper to taste.

Note from Sherry: Dad often cooked the turkey bones after Thanksgiving in a big pot. It made a great flavored soup.

Grandpa Sterling's Tarter Sauce

lemon
salad dressing or mayo
olives
onion
sugar

Creamed Onions

Coarsely chop six onions, discarding any outer layers that seem tough. Saute onions in 1/2 cube butter until translucent. Add some milk and let them simmer until done. Don't scorch. Add a cup of half and half. When fully cooked, make a paste of 6 T flour and melted butter. Add some milk from the onion pot to the thickening. Stir this into onions gradually until the sauce thickens. If all thickening is not needed, discard so that you have right consistency. Season well with salt or the other seasonings. Taste to see if you want more butter.
Actually, little whole onions would be the best but peeling them is for the birds.

Scalloped Potatoes with Corn

- Grandpa Sterling

6 med potatoes
1/4 c. chopped onion
1 t salt
1/4 t pepper
butter
flour
milk

Peel potatoes slice, thin. Make white sauce of butter, flour and milk. Put half the potatoes in a greased casserole. Sprinkle some corn over that. Cover with half the sauce, seasonings and onion. Repeat layers. Cover with foil and bake 350 about and hour. Uncover and bake a little longer. Sometimes a few strips of bacon are added on top. Serves 6
Corn may be omitted if desired.
Serve with ham.

Grandpa Sterling and Grandma Rhea served this often at our Easter gathering at Sherry's house.

(Easter Ham) Baked Ham

1 3-6 lb ham
1/2 c. brown sugar
1 can sliced pinapple
maraschino cherries
or cloves

Place ham fat side up in a roasting pan. Score ham at 2 inch intervals in a diamond pattern. Mix brown sugar with 3/4- 1 c. pinapple juice and a little cherry juice. Place pineapple slices on top of ham and secure a cherry in the middle of each with a toothpick. Spread the br. sugar liquid over the ham, and cover with foil. Bake at 325 for 1 hour or maybe more. Baste the liquid over several times during baking. Let the ham set and rest a while before slicing.

Note: Grandpa uses cherries instead of cloves, but most scored ham has cloves poked. You could use both.

Old Fashioned Frog's Eye Salad

1/2 cup sugar
1 T all-purpose flour
1/4 tsp salt
1 can (20 oz) pineapple chuncks, undrained
1 can (8 oz) crushed pinapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 cups (8 oz) Acini Di Pepe, uncooked
2 cans (11 oz each) mandarin orange segments, drained
3 1/2 cups (8 oz) frozen whipped topping thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

In medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a  boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours overnight. Add crushed pineapple and chuncks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each)

Note from Sherry: Lisa often brought Frog Eye Salad to picnics and family events. She often put in strawberries and other fruit.

Oven Barbeque

1 can Spam
2 T water
1 T finely chopped onion
1 can tomato sauce
2 T brown sugar
1/4 t Worcestershire sauce

Cut Spam not quite through in 8 slices. Place in greased baking dish. Combine tomato sauce, water, brown sugar, onion, and Worcestershire sauce. Pour over meat, helping some go between the slices. Bake in 375 oven for 25-30 min. Basting occasionally.

Porcupine Meat Balls- for pressure cooker

1 1/2 lbs beef, ground
1/2 c rice
1 tsp salt
1/2 tsp pepper
1 T onion, minced
1 small can tomato soup
1/2 c water

Method: Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in Cooker. Drop meat balls in soup mixture. Place cover on Cooker. Allow steam to flow from vent pipe to release all air from Cooker. Place indicator weight on vent pipe and cook 10 min. with pointer at COOK. Let pointer return to OFF position.

Note: I used to put meat in bottom of cooker, place the metal disk from cooker on top, and add potatoes on top. The sauce would boil up and make orange tomato flavored potatoes.

Buffet Potatoes

Easy How-to for Buffet Potatoes

1- Prepare potatoes as though for French fries. Use a piece of heavy aluminum foil or double thickness of regular; shape into baking dish.
Place potatoes in center, dot with butter or margarine, and sprinkle with seasonings, parsley, and grated cheese. Pour cream over potatoes or serve without.

2- Hold edges of foil together; fold over twice as for drugstore wrap, sealing edges tight. Turn up ends to keep all liquids inside
Pop potatoes into oven on a cookie sheet or in a shallow pan. Just before dinner, set foil package in basket and turn back edges of foil.

Peanut Butter Marble Cake

Prepare Pillsbury White Cake Mix as directed. To 1 cup batter, blend in 2 T peanut butter, 1 T  cocoa and 1 T water. Pour rest of batter into two 8-inch pans. Spoon chocolate mixture on top. Cut through batter with spatula to marble. Bake as directed. Cool. Frost with Creamy Fudge Frosting to which 1 T peanut butter has been added.

This cake is something I often made for Sunday dinner when my children were little. 

Mile High Lemonade Pie

Crust:
Melt 3 T butter or margarine in 10 inch skillet. Add 1 1/2 c. (4 oz) coconut and stir over medium heat until coconut is golden brown. (Be careful not to burn) Press mixture firmly on bottom and sides of a 9 inch pie pan. Let stand at room temperature until cool.

Filling:
In a 3 qt. bowl soften 1 envelope Knox unflavored gelatin in 1/4 c. cold water. Add 1/2 c. boiling water and stir until gelatin is dissolved. Add 2/3 c. sugar and 6 oz frozen lemonade concentrate. Stir until lemonade thaws, then chill until mixture is very thick, but not set. Fold 1 carton whipped cream into chilled gelatin.
Put into coconut crust.
Chill about 3 hours.

LaRee's Baked Meat Balls

1 lb g. beef
2 carrots grated
2 potatoes grated
1 onion grated
1/2 c. stale bread crumbs not too fine
1 egg
salt and pepper

Mix together. Brown (this can be done under broil)
Add a little flour to grease in pan and a little milk to make a gravy.
Add 1 can mushroom soup.

Pour over meatballs. Bake 45 min at 350.

Serve with rice or noodles.

Chili Con Carni

1 #2 can (2 1/2 cups) kidney beans
1 lg onion sliced
1 chopped green pepper
1 lb ground beef
1 can tomatoes
1 1/2 t. salt
1/8 t. paprika
1/8 t. cayenne pepper
3 whole cloves
bay leaf
1 to 2 T chili powder

Brown onion and pepper and meat in hot fat.
Add tomatoes and seasonings.
Simmer 2 hours
Add water if necessary

Frozen Salad

from Sherry

8 oz cream cheese
 1 cup p. sugar
 beat cream cheese and p. sugar together
2 cut up bananas
1 can crushed pineapple
1 (10 oz) pkg frozen strawberries

Fold in 1 (8 oz) pkg cool whip.
9x13 pan freeze overnight
(cover with saran wrap)

Spring Garden Mold

1 pkg lemon jello
Add 2 T lemon juice or vinegar
1 t. salt

Chill. When partially set add:
1/8 c. onion finely chopped
1/2 c. diced cucumber
1/2 c. each thinly sliced radishes and celery
1/2 c. small pieces of cauliflower

You may prefer less vegetables.

Everyday Meat Loaf

2/3 cup dry bread crumbs
1 cup milk
1 1/2 pounds ground beef
2 beaten eggs
1/4 cup grated onion
1 tsp salt
1/8 tsp pepper
1/2 tsp sage

Soak bread crumbs in milk; add meat, eggs, onion, and seasoning; mix well. Form in individual loaves and place in greased muffin pans. Cover meat loaves with Piquant Sauce. Bake in moderate oven (350) 45 minutes. Serves 8. Or form in single loaf in 4/3/4 by 8 3/4 inch loaf pan. Spread over sauce and bake 1 hour.

Piquant Sauce
Combine:
3 T brown sugar
1/4 c. catsup
1/4 tsp nutmeg
1 tsp dry mustard

Slow Cooker Meat Balls

Blend:
1 can cream of chicken soup
1 cup sour cream (or big dob)

Place in slow cooker- put in 1 pkg frozen meat balls or less and leave for several hours.
Amour brand meat balls are good.

Picnic Fillings

Chicken Filling:
2 cups diced chicken
1/4 cup chopped celery
4 T mayonnaise
2 T chopped onion
1 cup grated cheese
1 tsp lemon juice

You may want to add the following:
Sliced red grapes, diced apples, or sun flower seeds.

Ham and Cheese Filling:
1/2 lb cubed or ground ham
1 cup grated cheese
3 hard boiled eggs diced
1/3 cup chopped onion
1/2 mayonnaise

Both of these fillings are delicious served in cream puffs, pita bread, dollar rolls, or croissant rolls.

A nice little appetizer:
Buy some dollar rolls at bakery. Fill them with chicken or ham filling. On a pick put an olive, a cube of cheese, and a tiny green pickle. Stick this in the center of the sandwich.

Pavlova

3 egg whites
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar or lemon juice
1/4 cup boiling water
1 cup whipping cream
1/2 teaspoon vanilla
Sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple

Preheat oven to 450. Bring egg whites to room temperature. Line a baking sheet with foil. Using and 8-inch round cake pan as a guide, draw a circle on the foil.
In a large electric mixer bowl, beat together egg whites, sugar, 1 1/2 tsp vanilla, vinegar or lemon juice, and boiling water. Beat on high speed for about 12 minutes, scraping bowl constantly, until stiff peaks form and mixture holds its shape but is not dry. Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks or make a rim around the edge. Place baking sheet in center of preheated oven and turn oven off. Let stand 4 -5 hours. Do not open oven door.

To serve: Remove meringue shell from foil and place on a serving plate. Whip cream with 1/2 tsp vanilla until soft peaks form; spread in shell, reserving 1/2 cup for garnish. Arrange sliced fruit on top of whipped cream and add the 1/2 cup reserved whipped cream in the center of the fruit. Cut and serve immediately. Serves 8 to 10.

Note: if you want individual shells, make small circles- 3 or 4 inches.

Many years ago, Queen Victoria went to New Zealand and Australia. When she returned she brought with her the recipe for Pavlova. Now it is a very prevalent dessert in the British Isles. If you are asked out to dinner in Northern Ireland, you are apt to have Pavlova for dessert.

Chicken Phylo

Blend:
4 oz. cream cheese
1/2 c. chopped green onions
1/2 t. basil
1/2 t. rosemary
1 T. milk

Other ingredients:
6 phylo sheets
4 chicken breasts
2 t. marg. or butter
1 T Parmesan

Brush 3 phylo sheets with melted margarine or butter, and lay sheets on top of each other. (may season with salt and pepper) cut the sheets in half. On top of each chicken breast put 2 T. of the blended mixture. Lay the 2 chicken breasts on the phylo sheets, and fold up neatly, kind of like an envelope and place in a sprayed pan. Now repeat the process with the other three phylo sheets. Brush all four bundles with melted butter and sprinkle the top with Parmesan. Bake at 400 for 20-30 min. until golden brown.

If you prefer your bundles to be like drawstring purses, then you should cut the phylo in squares and pull up carefully on all sides. Perhaps the chicken would need to be cubed. You could tie it with a long chive or green onion. A little cream sauce or gravy with a few chives is nice to serve under the bundle.

Oven Chicken

Roll chicken pieces in Rice Krispies after being dipped in melted margarine or butter.
Salt and Pepper
Lay in foil lined pan.
Bake at 250 or 200 about 2 hours

I also like to roll the chicken in butter and Panko. The crumbs are so light and flaky.

Chicken Breasts with Chive Sauce

1/2 lb mushrooms, quartered
2 T diced green onions with tops
1 T lemon juice
2 T butter
1/4 cup flour
1 t salt
1/4 t pepper
3 chicken breasts boned and halved (6-8)
3 T butter
3/4 cup chicken broth
1 T flour
1 T softened butter
1 cup heavy cream
2 T chopped fresh chives

Saute mushrooms and onions in butter (2 T) for 2 or 3 minutes. Add lemon juice and set aside. Slightly flatten chicken breasts. Mix 1/4 cup flour, salt and pepper and coat chicken. Saute chicken in 3 T butter in large skillet over med. heat turning frequently for 2-3 minutes. Do not brown. Add broth and heat to boiling. Reduce heat and simmer covered 15 min. Remove chicken and keep warm. Mix 1 T flour and 1 T butter in small bowl until smooth. Stir in 1/4 cup of pan juices gradually. Stir flour into remaining juices in pan for 2-3 minutes. Add cream (1 cup)and cook over low heat stirring until smooth.  Stir in onions, mushrooms and chives. Arrange on platter and spoon part of sauce over top. Serve remainder as extra sauce.
Makes 4-6 servings.

Layered Green Salad

Place bite-sized pieces of lettuce in the bottom of your salad bowl. Then add whatever vegetables you like in layers. It could be green onions, sliced celery, radishes, water chestnuts, cucumbers, frozen green peas rinsed in hot water and drained, cauliflower buds, broccoli blossoms, green pepper, avocado, shredded or strips of Swiss cheese, and olives. You choose.

Cover your vegetables with a dressing made of 1 c. mayonnaise, 1 t. sugar, and 1 T Parmesan cheese. Place in fridge for 3 hours or overnight.

When ready to serve, toss and garnish with bacon bits, chopped hard boiled eggs, or tomatoes.

Tip: If you take an unpeeled cucumber and slice it lengthwise with a potato peeler, you will have a pretty garnish for any green salad. Just pile the slices on like a bunch of ribbons.

Waldorf Salad

Make a dressing of 1/2 c mayo and 2 T powdered sugar, and add it to 2 cubed apples and 2 stalks diced celery. Add some cashew nuts.

This dressing is also good on cubed zucchini (or sliced if small.)

Chinese Salad

1 head cabbage
3 green onions
1 pkg. Ramen noodles
3 T white vinegar
1 T sesame seeds
1/2 c veg. oil
1/4 c sugar
1/4 t salt
6 oz sliced almonds

Toast noodles, almonds, and seeds.
Add to torn cabbage and onions.
Shake in a bottle, oil, sugar, salt, vinegar, and seasoning pkg from the Ramen noodles.
And pour over cabbage mixture.
Let stand a few hours.

Pistachio Cream Salad

from Pam

1 (9 oz) Cool Whip
1 pkg. instant pistachio pudding (small)
1 (16 oz) can crushed pineapple
miniature marshmallows
bananas

Mix cool whip and pudding. Then add other ingredients.

Can use 12 oz whip- 2 cans pineapple, cherries and nuts.

Pear Delight

Dissolve 1 (3 oz) lime jello in 1 c. boiling water.
Add 1/2 c sugar, 1 c. pear juice, 1 t vanilla, 1 c. mashed pears.
Cool 'til thick.
Fold in 1 c. whipped cream.

(May want to add a little less juice or water)

Baby Red Potatoes

40 baby red potatoes
1 bunch fresh parsley
4 cloves garlic
1/2 c. butter
salt and pepper

Peel a band of peeling around center of potatoes. Put in pan of cool water. Boil until soft and drain. Pour melted butter over top. Add minced garlic and finely chopped parsley leaves. Sprinkle salt and pepper. Roast in 350 oven (in roasting pan( for 15 min. until lightly browned. Garnish with fresh parsley.

Bacon Quiche

9 inch pastry shell
1/2 lb sliced bacon
1 c. shredded Swiss cheese
3 eggs
1/4 c. minced onion
2 c. half and half
1/4 t. pepper
1/4 t. sugar (optional)
dash cayenne pepper
small amount chopped ham

Bake the 9 inch pastry shell for 5 min at 350. Remove from oven. Fry bacon and onions together, drain and crumble or cut into pastry shell. Sprinkle cheese over top. Beat eggs slightly and add cream and seasonings. Pour egg mixture over cheese. Ham can be added if desired. Some times I just cut a little Budding ham over top. Bake pie at 300 for about 40 min. Shake pie slightly to see if center is too jiggly or insert a knife to see if it comes out clean. Do not over bake. Let it set for about 5 min. before cutting.

Cheese Filled Jumbo Shells

1 pkg. (12 oz) American beauty Jumbo Shells, uncooked
4 c (2 lb) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 T chopped fresh parsley
3/4 t dried oregano leaves
1/2 t salt
1/4 t ground black pepper
3 c (or 26 oz jar) Alfredo sauce

Heat oven to 375
Cook pasta according to package directions. Meanwhile in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13x9x2 inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells, Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil.
Bake 35 minutes or until hot and bubbly.
Makes 8 to 10 servings

I like to use Ragu's white sauce instead of red.

Orange Julius

1 (6 oz) can orange juice
1 cup milk
1/2 cup sugar
1 t. vanilla
1 c. water
10-12 ice cubes

Blend in a blender

Potato Salad

6 lbs red potatoes, salted
cooked and cubed
10 hard boiled eggs, salted
water to help peeling. Cube all but two.
1 bunch green onions, chopped
2-3 c. Miracle Whip dressing
1/4 c. sweet pickle juice (I like bread and butter)
2 T. mustard
1/4 c. sugar

Blend all dressing ingredients, and pour over potatoes and eggs. Add pepper and probably more salt. Taste to see about salt- maybe more mustard, pickle juice, or sugar. You may want to thin with a little milk. You can put 2 sliced eggs on top. If you desire to sprinkle a little paprika, wait until you are almost ready to serve.

Stuffed Pork Loin

Butterfly pork lion by cutting horizontally 1/3 of the way in and stopping 1/4 inch from the edge. Turn roast over and cut the same way on opposite side. Many don't quite understand this, so practice on a wiener, so that the wiener will have three attached sections and opened up flat. You will need a very sharp knife. When it is flat, place it between two plastic wrap papers and pound it with a mallet. I use a large rubber mallet that is in the garage. A second method would be to cut the roast right through the middle and open it up flat.

If you have a favorite stuffing mix, you can use it, or use Stove Top. For the first type of cut, roll into a roll and tie it in intervals. For the second type of cut, just place the dressing in, and then put the other half on top- also tie up. The 1st example will be a round roll with the stiffing in the center. The second one will be a more layered look. Wrap with bacon slices.
Place roast in shallow pan at 425 for 15 min. Then turn oven down to 350. cook until it reaches 155 with a meat thermometer. Take out of oven. It will go to 160 while sitting. After it rests 5 min, remove string and serve. You can use a topping if desired. I just serve with a little honey mustard.

Tangy Meatballs

- from Daughter Jackie

Meat:
2 eggs
2 c. quick oats
1 can (12 oz) evap. milk
1 c. chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lb ground beef

Sauce:
2 c. catsup
1 1/2 c. br. sugar
1/2 c. chopped onion
1-2 tsp liquid smoke
1/2 tsp garlic powder

Mix meat ingredients good. Shape into balls.
Bake in two 9x13 pans uncovered at 375 for 30 minutes.
Put all balls in 1 pan.
Bring sauce ingredients to a boil.
Pour over meat.
Bake uncovered 20 minutes.

George Watsnobe's Sweet and Sour Pork Ribs

1/2 c. vinegar
1/2 c sugar
1 t salt
1 clove garlic, crushed
2 T crushed ginger root
accent
pepper
Combine above in a pot

3 lb. spare ribs (I use boneless chunks -pork) cut in small pieces. Roll in flour. Brown ribs in oil.
Remove ribs and add to sauce in pot.
Simmer 45 min to 1 hour.

Note: George made rice to go with this that had corn and bacon in it. He used accent seasoning plus salt and pepper.

Tuna Cheese Hot Sandwich

1 c. cheddar cheese, cubed
2 hard boiled eggs
 1 can tuna fish
2 T. green pepper, chopped
 2 T chopped onion
! T pickle relish
1/4 t. salt
1/4 t. sugar
1/2 t prepared mustard
1/2 c. mayonnaise
 8 sliced buttered buns

Mix all ingredients together. Spread generously on buns. Wrap in foil, place in 350 degree oven til cheese is melted- about 20 min.

I use this recipe a lot in a different way when I'm asked to bring pot luck somewhere. I buy a loaf of sandwich bread, cut off the crusts, put on above filling and make cold sandwiches using shredded cheese instead of cubed. Slice the sandwiches diagonally into triangles, put all on a large tray, with a couple or three parsley sprigs.

Whole Wheat Bread Kitchen Kneads 1/2 recipe

Mix together in mixer:
3 cups flour (I use ground white wheat)
1 T yeast (I use SAF)
1/8 cup dough conditioner
1/4 cup gluten

Add and mix for 1 minute:
2 1/2 cups warm water

Add:
1/8 cup oil
1/8 cup honey
1 scant Tbsp salt

Mix again adding:
2 1/2-3 cups more flour
or until dough cleans sides of bowl

Knead 10 min. in Bosch. Preheat oven to 150 degrees. Lightly oil hands and counter. Form dough into loaves and put in greased pans. TURN OFF OVEN. Put bread in oven and let rise about 30 minutes until double in size. Leave bread in oven and turn up temperature to 350 degrees. Bake 25-30 minutes. For soft crust, spread tops with butter.

Baguette Appetizers

Spread baguette slices with cream cheese or cream cheese with chives.
Add some Ranch dressing on top.
Then add chopped onions, tomatoes, cucumber, and black olives.
Press veggies down a bit with your hands.
When I use chived cream cheese, I omit onion.

Veggie Bites

Unroll a tube of crescent rolls onto a pan.
You can use a rolling pin or your hands sealing all of the perforated edges.
Bake at 350 until golden.
On this spread cream cheese and ranch dressing and the chopped vegetables as on baguettes, only I also add cauliflower and broccoli.
Cut these in squares or rectangles.
If for a big group use 2 cans of rolls

Seasoned Bread

1 t. tarragon
1 t. parsley
1 t. margarine
1 t. basil
(all leaf)

Crush into 1/2 lb. butter.
Spread on 1 or 2 sides of a loaf of bread, cover in foil and
Bake at 400 in foil 'til hot and crusty.
(about 30 min)

I also like to use this seasoning spread on baguette slices.
I buy a bread that isn't completely cooked, Smith's makes some of these,put the spread on the slices and broil for a few minutes. Watch carefully it toasts really fast. One bagette would need only half of the recipe.

Puff Pastry

Bring to a rolling boil:
1 c. water 1/2 c. butter

Add:
1 c. flour all at once. Stir until it comes together in a ball. Remove from heat and add 4 eggs 1 at a time and beat well after each egg until totally mixed. Pat 6 mounds on a cookie sheet and bake 35 min at 375
When cool, remove tops and fill. Replace tops. To make small shells, mound large spoonfuls and bake about 25 min.
Can fill with whipped cream or fruits or chicken salad or whatever.

Orange Tossed Salad

Serves 12

1 T sugar
1/2 cup slivered almonds
Put in fry pan and heat until sugar melts and coats almonds.
Continue stirring until a little brown. Pour onto waxed paper.

Toss these veggies:
1 head red or green leafy lettuce
1/4 med red onion- sliced in rings
1 (11 oz) can mandarin oranges, drained
1 jicama- cut in julliene

Use following dressing and the almond nuts on top.

1/2 t. orange peel- grated
1/3 c. orange juice
2 T. vinegar
1/2 c. oil
2 T sugar
1 T Good Seasons dry Italian dressing

Orange and Lemon Surprise

1 pkg. lemon pie filling- not instant
eggs
1 pkg. orange jello
1/2 pt. whipping cream
1 can mand. oranges
1 small banana

Cook pie filling as directed on package.
Mix jello as on package minus 1/4 c. water;
Pour jello slowly into pie filling, stirring as you pour.
Let set.
When set, whip cream, add drained Mandarin oranges and cubed banana to cream.
May add nuts.
Makes a very small salad. You may want to double.

You can also add the bananas and oranges into the Jello.

Grand daughter Shelese lived off this recipe at Utah State pretty much :)
An old roommate even emailed and asked me for this recipe recently.
I remember telling Grandma how much I loved it and that I would make it pretty much every time I had guests over at college and it would get rave reviews. I sort of thought Grandma would be flattered that I used her recipe and that so many of my friends liked it... but she didn't even look up from the counter where she was chopping something and she said with a smirk "Shelese, sounds like you need to branch out". 
Ha, I love that story. I truly did (and still do) need to branch out more in my cooking :)

Red Pear Salad

Assorted greens
feta cheese- asiago
pecans
sliced red pears
craisins if you like

Use poppy seed dressing without the seeds

7-up Salad

Dissolve 2 pkgs lemon jello in 2 c. hot water.
Cool.
Add 2 c. 7-up. Let stand 'til mushy.

Add 2 c. drained, crushed pineapple; 3 bananas- cubed, 2 c. small marshmallows.
Let set. Add topping.

Topping:
2 T flour
2 T butter
1/2 c. pineapple juice
1 beaten egg
1/2 c. sugar
Mix and cook in double boiler. Cool. Beat 1/2 pint whipping cream and fold in above sauce. Spread over jello and top with grated cheese.

Blueberry Salad

1 6 oz. rasp jello
2 c. boiling water
1 c. blueberries (Wyman's)
1 tall, slim can crushed pineapple
1 cup blueberry and pineapple juice (juice from both cans about right)
Chill until firm before topping

Topping:
8 oz sour cream
8 oz cream cheese
1 t. vanilla
1/2 c. sugar

Mix and spread on top

Crunchy Pea Salad

10 oz mini frozen peas, thawed
1 c. diced celery
1 c. cauliflower pieces
1 /2 c. sour cream
1/4 c. diced green onion
1 c chopped cashews
1 c. Ranch dressing

Combine all ingredients- Chill just before serving, garnish with crisp-cooked, crumbled bacon.

Spinach Salad

1 pkg. spinach
1 can bean sprouts, drained
8 slices bacon, cooked and crumbled
4 hard- cooked eggs, diced

Dressing
1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 t. worchest. sauce
1 med onion, grated (or flakes)
salt to taste

Individual Spinach Salads
Wash and remove stems from fresh spinach. Tear leaves and drench with dressing above. Garnish with crisp crumbled bacon and grated hard boiled egg. Drizzle a little dressing.

Danish Cole Slaw

1 c sour cream
3 T. lemon juice
1/2 c. salad dressing
1 T. minced onion
1 t. prepared mustard
1/2 t. dry mustard
1 T celery seed
1/2 c. sugar (or to taste)
1/2 t. salt

Mix well. Pour over 5 cups shredded cabbage. Refrigerate immediately. Best when made the day before using.

Chinese Noodles and Slaw

from LaRee

Boil 2 pkg. chicken flavored Ramen noodles without spice. Drain and rinse in cold water to stop cooking. Drain again. Toast 1 c. slivered almonds in 1 T. butter. Combine noodles, almonds, finely shredded cabbage (med. head), 1 red bell pepper (thinly sliced) 2 T sesame seeds, and 1 bunch green onions, chopped.
Prepare dressing by combining 3/4 c. veg oil, 1 T soy sauce, 4 t. sugar, 1/2 c cider vinegar, spice pkgs from noodles, salt and pepper. Pour over salad and chill several hours.

Bacon Broccoli Salad

Combine:
2 large bunches of broccoli separated to florets
1/2 c. chopped onion
1 lb bacon, fried crisp and crumbled
3/4 c. roasted sunflower seeds
1/2 c. raisins

Combine and toss over broccoli mixture:
1 c. mayonnaise
1/2 c. sugar
2 T. vinegar

Chill
Serves 15-20

Pear Blush Salad

1 package (3 oz) cream cheese, softened
1/4 cup nuts, finely chopped
2 tablespoons maraschino cherries, chopped (include cherry juice)
1 large can (1 lb 14 oz) pear halves, drained (reserve juice)
Red food coloring
Mint leaves

Combine cream cheese, nuts, cherries, and enough juice from pears to soften cheese.  Put 3 or 4 drops of red food coloring into reserved pear juice. Soak the pear halves in this liquid to tint pear pink, 5-10 min. (Bright red for Christmas or Valentines) Put rounded tsp of cream cheese mixture in hollow of each of the pear halves.Cover first halves with tinted halves. Stand pear on bed of lettuce (or lay down) and garnish with mint leaves. Makes 4 servings.

Chicken and Rice Salad

2 T brown sugar
3 T oil
1 tsp salt
1 T vinegar
3 c. cooked rice (unsalted)
4 chicken breasts, cooked and cubed
1 can well drained crushed pineapple

Mix well and let set in fridge overnight.

Add:
1 c. chopped celery
1/4 c. green bell pepper, diced
1/4 c. red bell pepper, diced
1 can mandarin oranges, drained
3/4 c. cashews
1/2 c. mayonnaise
3/4 c. green grapes
Mix well.

Hot and Cheesy Taco Salad

1 1/2 lb. ground beef
1 c. chopped onion
1 T chili powder
1/4 tsp. cumin
1/2 tsp. garlic powder
1 (15 oz) can kidney beans, drained
2 tomatoes, chopped
1/2 c. chopped green pepper, if desired
Tortilla chips
Shredded lettuce
1 (8 oz) jar jalapeno cheese spread
1/3 c. skim milk

Cook until lightly browned ground beef, onion, chili powder, cumin, and garlic powder. Drain. Put all ingredients on individual plates in this order: Chips, lettuce, beans, tomatoes, and green pepper. Combine and heat the milk and cheese spread and spoon over the salads.

A dab of sour cream could be added as desired.

Winter Salad with German Dressing

-Bonnie Nielsen

1 c. cider vinegar
1 c. sugar
1 1/2 T onion salt
1 T garlic salt
1/2 T whole thyme
1/4 T rosemary
1/4 T sweet basil
1/4 T capers (with juice)
1/4 t. whole dill
1/4 c. lemon juice
1/2 c. orange juice
Salad greens of your choice
1 or 2 red apples
1 pomegranate (optional)

Shake all ingredients well in a quart jar until salt and sugar are dissolved, then fill the bottle with Wesson Oil. It can be stored in the refrigerator for some time. Serve this on a mixture of fresh greens with sliced unpeeled red apples and pomegranate seeds. It is very pretty at Christmas time.

Cucumber Salad

- From Logan Temple

1 lg. pkg. lemon jello
2 c. boiling water
1/4 t. salt
Mix and let partially set


Mix in:
1/2 c mayo or salad dressing
1 pt. cottage cheese
 1 T grated onion
 2 med. cukes grated fine unpeeled is more colorful
Dollop of mayo and whipped cream on top

Shrimp Salad

Serves 12
2 pkg lemon Jello
2 c. hot water
1- 8 oz pkg Philadelphia Cream cheese
1/2 c. light cream
1 c diced celery
1 c ripe olives sliced
1 c whipping cream
 Pour water over Jello cool until syrupy.
Soften cheese with light cream, then beat into the jello. Stir in the celery and olives. Whip cream until thick, but not stiff. Fold into jello.

Shrimp sauce for Salad
1 c. salad dressing or
1 c mayonnaise
2 t. lemon juice
2 1/2 t. finely chopped onion
3 T. finely chopped pimentos
1 1/2 c. cut shrimp
I like to mold this salad into individual rings and put the sauce in the center.

from Relia Kellet

Chicken Vegetable Pasta with Alfredo Sauce

-Karen McLeod

6 chicken half breasts
Grill Mates Garlic Herb and Wine marinade mix

Marinade the chicken for at least an hour according to the Grill Mates packet instructions. Fry or grill the chicken; then dice it.

1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
8 oz. sliced fresh mushrooms
16 oz. Penne pasta

Saute the peppers and mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook the pasta according to the package directions. Mix the pasta, the vegetables, and the chicken together in a large bowl.

1/2 c. butter
8 oz. cream cheese
1 clove garlic, minced
2 c. milk
6 oz. shredded Parmesan cheese
1/8 t. pepper
Parsley sprigs
Paprika

Slice the butter into a saucepan and melt over medium heat. Cut the cream cheese into cubes and add, with the garlic, stirring with a whisk until smooth. Whisk in the milk very gradually. Stir in the Parmesan cheese and pepper. Cook, stirring constantly, until the desired consistency. (If the sauce thickens up too much, whisk in a little more milk.) Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika. Serves 8.

Rosemary Rice Almondine

Saute:
1/2 c. chopped onion
1/4 c. chopped celery
1-2 c. mushrooms
6 T. butter (reduce this)

Add:
1 t rosemary (crunch in hand?)
1/2 c. toasted almonds
1 box peas
Maybe a little lemon juice and parsley.

Add this to 2-3 c. cooked rice.

Note: May cook rice in half water and half broth- May omit any vegetable- may change rosemary to salt and pepper.

A Simple Quiche

Mix in blender:
4 eggs
1 c. Bisquick
2 c. milk
1/2 tsp salt
2 T melted butter

Mix well.

Put into bowl and add:
1/2 cup grated Swiss cheese
dash of nutmeg
6 slices cooked crumbled bacon or 1/2 cup diced ham

Spray pan
Pour into 9 inch glass pie pan.
Cook at 350 for 25-30 min.
Can add zucchini, asparagus, mushrooms

Onion Casserole

1/2 c. margarine, divided
1 med. onion thinly sliced
6 c. coarsely chopped onion
1 T. flour
6 slices bacon cut in 1/2 inch pieces
pinch nutmeg
2 eggs
1 tsp salt
2/3 c. light cream
1/8 tsp pepper
1/2 tsp dried leaf thyme
1 c. shredded Swiss cheese

Melt 1 T. butter in large skillet. Add sliced onion and cook 'til tender but not brown. Remove and reserve. Add remaining 3 T. butter, add chopped onions and cook, covered over low heat about 35 min or until tender and slightly golden. Remove from heat, sprinkle with flour and mix well. Cook bacon until well done but not crisp. Drain. Beat together eggs, cream, seasonings. Add cooked chopped onions, bacon and 1/2 cheese. Mix well and put into baking dish. Arrange cooked onion slices over top and sprinkle remaining cheese on top.

Bake at 375 for 30-35 min. or until golden brown and knife inserted in center comes out clean.
Serves 6-8

In our ward at Logan the R.S. has a yearly bake-off when the men all bring a dish he has cooked. The dishes are judged, and Grandpa Sterling won the Bake-off with this recipe. We have an award in our kitchen which is a golden muffin trophy. I think he is the only man to win it twice. He once won with a cake called "Better Than Sex Cake". Maybe it was the name that brought about the win.

Lasagna

from Barbara Pfaffroth

1 lb. whole wheat noodles
2 - 32 oz jars spaghetti sauce
1 1/2 lbs. lean ground beef
16 oz Ricotta cheese
1 block Mozzarella cheese
Parmesan for top (optional)

Precook noodles. Leave slightly under cooked.
Brown meat.
Mix Ricotta cheese with cold water to spreading consistency.
Cut Mozzarella in 1" cubes

Place noodles on bottom of pan. Layer ricotta, Mozzarella cubes, meat, sauce.
Repeat sequence and end with another layer of noodles.
Cover with sauce. Parmesan, if desired.

Cover with foil.
Bake 1 hour at 350

Pasta Primavera

by Fred Weeks

Saute:
4 T. butter
onions
mushrooms
garlic

Add:
1 1/4 lb. shredded zucchini

Then add:
crumbled bacon
cooked Fettichini

Add:
3/4 c. fresh Parmesan
1/2 c. fresh parsley
freshly ground pepper

Creamy Mashed Potatoes

2 lbs. Idaho Russet potatoes
2 lbs. Red Skinned potatoes
1- 8 oz. cream cheese
1 cup sour cream
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic crushed or 1 tsp garlic powder
1/4 cup chopped fresh chives or 2 Tbsp. dried chives

Peel Russet potatoes and all the eyes off of the red potatoes.
Cut in half or quarters and boil in water until tender with fork.
Mash together with hand mixer and add all other ingredients.
Blend together well. Spoon into a lightly greased baking dish and cover with a lid or foil.
Bake at 350 for 30-45 minutes or until hot in the center.
(If you refrigerate them before baking, you will need to bake them for the longer time.)

Baby Stuffed Pumpkins

Puncture with fork or knife several times 8 petite pumpkins. Place in a 9x13 pan, cover with tin foil and bake for 30-45 min. at 375 degrees until soft. let cool then cut the top in a circle and scoop out seeds and pulp. Set aside.

Boil 3 pounds banana squash in salted water until soft. Strain. Add 1/4 cup butter, 2 T. honey, 1 teaspoon coriander, and 1/4 teaspoon of nutmeg. Beat with mixer until well mixed. Fill the petite pumpkins with mixture and before serving heat in 375 degree oven for 30 more minutes. Can be made a day ahead and refrigerated. Serve with a parsley sprig on top, or can put the top of petite pumpkin back on.

Serves 8

Mrs. Johnny Miller's Zucchini

3 c. grated zucchini (or more)
1/4 c. chopped onion
3 T. flour
1/2 c. milk
1 c. grated cheese
salt and pepper

Saute zucchini and onions in 3 T butter until tender.
Add flour and stir 'til coated over med. heat.
Slowly add milk 'til sauce forms. Add cheese and simmer until melted.
Serve at once or turn into casserole and bake for 12 min at 350.

Yummy Potatoes

9-10 medium potatoes
1 square margarine
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onions
2 cups grated cheese
4 tsp melted butter or margarine
1-1 1/2 cups corn flakes, crushed

Boil potatoes the day before and refrigerate. Melt butter, add soup and mix well. Add sour cream and onions. Peel and cube potatoes and stir into cream mixture. Put cheese on top. Melt 4 teaspoons butter and add crushed corn flakes. Sprinkle on top. Bake in a 9x13 inch pan for 45 minutes at 350.

Candied Yams

2 c. b. sugar
1/2 c. karo
1/2 c. water
1/8 lb. butter
cooked pieces of yams (I use canned- 1 or 2 cans)

Boil to softball stage. Add vanilla. Whip 'til it begins to thicken.
Gradually add canned milk or cream and continue beating until soft consistency.
Alternate layers of yams and sauce.
Heat in oven.

Vinegar Cukes

5 med. cukes- sliced thin
1 med. carrot- sliced thin
1 med. onion- chopped
1 small green pepper- chopped
2 t. salt
1 1/2 c. sugar
1/2 c. white vinegar

Combine cukes, carrots, onion, and pepper in a bowl.
Sprinkle with salt and toss.
Cover and refrigerate 2 hours.
Combine sugar and vinegar and pour over vegetables.

Chicken Crepes

1 c. flour
1 1/2 c. milk
2 eggs
1 T oil
1/4 t. salt

Mix well and pour a little into nonstick pan or crepe maker on med. high heat. When crepe starts to bubble, turn it over for a few seconds and then remove. When putting batter in pan, roll the pan so the batter runs around the edge to make a thick edge for turning. For my pan, I use 1/3 c. batter. These can be made ahead and stored in the refrigerator or frozen.

Filling
2-3 cups cooked, cubed chicken, (4 breasts)
1 can mushrooms
1 c. sour cream
1 c. or more cream of chicken soup
1/4 c. chopped onion
1 c. grated swiss cheese
sliced almonds

Saute onions and mushrooms in a little butter.
Reserve a little s. cream and soup mixture for top.
Mix all the rest of ingredients together except cheese and almonds. Place a large spoonful of chicken mixture on each crepe, roll up and place in buttered casserole dish. Spread the remaining soup mixture on the top. Sprinkle with the grated cheese, and then the almonds.
Bake at 350 for 20-30 minutes.
I fill 9-10 crepes when using four chicken breasts.

Chicken Enchiladas

1 doz. corn tortillas
1 chicken boiled and boned into bite-sized pieces
1 small can green chillies, diced ( I use less)
1 can cream of mush. soup
1 can cream of chick. soup
1 can milk
Grated cheddar cheese to cover top generously

Tear tortillas into bite-sized pieces. Place half in bottom of 9x13 pan. Mix together chicken, chillies, soups and milk. pour half over tortillas. Add rest of tortillas, then rest of chicken mixture. Top with cheese. Bake at 400 for 30 min.

Chicken Casserole

1 whole chicken or 6-8 chicken breasts
1 c. sour cream
1 can cream of celery coup
1 can cream of chicken soup
1 lb. herb stuffing
1/2 c. melted margarine
1 c. chicken broth

Boil chicken until tender and remove meat. Cut into small pieces. Combine soups and sour cream. Layer chicken, soups, stuffing about 3 times in a 9x13 greased pan. Pour over broth and margarine. Bake about 1 hr at 350. Leave uncovered unless it starts to get too brown.

Poppy Seed Chicken

1 cooked chicken- skinned, boned and cubed
2 cans cream of chicken soup
1 pt sour cream
3/4 c. butter
1 cellophane pkg of Ritz crackers
2 T. poppy seeds
a little minced onion

Put chicken in 9x13 pan. Mix soup, sour cream, and minced onion.
Pour over meat.
Melt butter and mix with crushed crackers. Add poppy seeds sprinkle on top.
Bake @ 350 for 30 min.

Serve over rice.

Chicken Curry

1  large chicken, cut in pieces
2 large onions, chopped
1/4 c. oil
1 tsp. cumin seeds
dash or 2 of ground ginger
1 1/4 tsp. curry powder
1 tsp. turmeric
Salt to taste

Put oil in heavy pan and add onions and cumin seeds. Stir on medium heat until onions are browned and have a very pungent odor. Add the other spices and salt. Stir and cook a minute or so. Add chicken pieces that are well drained and stir until mixed well with onion and spice mixture. When it boils again, turn to low, cover with lid, and cook until chicken is tender, stirring every fifteen minutes or so. Don't cook too rapidly, just let it simmer or you will evaporate all of the broth. Add a little water at the end, if needed, to make more broth. You may want a bit more curry to suit your taste. Serve over hot rice.

Can also add 3 or 4 whole cloves and a peeled, chopped tomato if desired.

Chicken Kiev

From Aunt LaRee

Chicken Breast
Roll breast with a piece of very thin ham, then bacon.
Mix 1 pint mushroom soup with 1 pint sour cream.
Spread a layer on bottom of dish.
Lay on the breasts, spread on rest of cream mixture.
Bake at 300 for three hours.

Winter Strawberries

2- 6 oz pkgs. strawberry jello
2 T. lemon juice
1- 15 oz can sweet cond. milk
1 c. flaked coconut
1 c. ground walnuts
Combine everything into a stiff dough. Cover with plastic wrap and refrigerate overnight. Shape into berries- about 1t. Roll in red granulated sugar. Put on waxed paper. Add green frosting stems.


Sherry, is this the same recipe that I sent with a picture? Let's not use both.

Winter's Fruit Infusion

I use this recipe every Christmas

1 qt. water
1 1/2 c sugar
3 star anise
1/2 t. coriander seeds
1 vanilla bean split and scraped
(can use real vanilla to save cost)
3 black peppercorns
1 cinnamon stick
1 oz ginger root, peeled and sliced 1/4 in. thick

You may have to find a specialty shop for star anise, but it's a great flavor.

Bring all above to a boil, Cover and set aside 1/2 hour. Strain, then pour over the fruit. Cover and let set in fridge 4 hours. I use about 4 grapefruit and 4 oranges sectioned with some canned mandarin oranges and pineapple chunks. Pomegranate seeds make it pretty, if desired. To prepare the grapefruit and oranges, peel with a knife removing all skin. Separate each section by cutting into the fruit between the membrane and the fruit meat just to the center, then turn your knife toward the outside and cut out. Continue this until you have all sections removed.
You may also make a more tropical fruit bowl with fruits such as papaya, passion fruit, persimmon, mango, etc.

Banana Ice

3 bananas mashed
3 oranges juiced
3 lemons juiced
1 c. sugar
3 pts. water

Freeze.

Pour 7 up or ginger ale over frozen cubes.

Grapefruit Appetizer

Beat 1 can grapefruit with eggbeater

Make syrup of 1 c. water and 1/2 c sugar.
Add to grapefruit with 1 bottle of maraschino cherries and juice.
Freeze.

When ready to serve, make mushy, and pour ginger ale over.

Mont and Pam story.

Deviled Eggs

6 eggs
2 T mayo or Miracle Whip
1/2 t salt
1 t. prepared mustard
dash of pepper
1 t. vinegar

Halve hard cooked eggs lengthwise. Remove yolks and mash or beat with seasonings. Refill whites. Embellish with a bit of parsley, chives or an olive slice.


For Easter
After the boiled eggs are cooked and peeled, color the whole egg with food coloring. With a paring knife make a zigzag cut around center of egg. Remove yolks, prepare as above, and return to the outer egg. You can also embellish there. Cut a small slice off the bottom so they can stand up.
Of course I always color them blue. Place them on your plate with a little green cellophane grass and put on a few purple peeps. 

Dave's Famous Superbowl Salsa

3 cans Green Giant Shoepeg Corn (11 oz cans)
3 cans Black Eye Peas (15 oz cans)
10 oz Kraft Zesty Italian Dressing
1 package Good Seasons Zesty Italian Seasoning pack (0.6 oz)
4 Green House Cluster Tomatoes Diced
2 Avocados Diced

Mix all together, Serve and Enjoy!!

Bacon Stuffed Mushrooms

1 lb fresh mushrooms
2 T. chopped onion
2 T. butter
1 slice bread, torn into small pieces
1 c. (4 oz) shredded cheddar cheese
1 can (3 oz) Oscar Mayer real bacon bits

Remove stems from mushrooms and set aside caps; chop stems.
Cook onions and stems in butter until tender; add bread pieces.
Remove from heat; stir in bacon bits and cheese.
Mound filling in caps; place in shallow baking pan.
Bake in 400 oven 15 min. until cheese is melted.
Makes 15-20 appetizers

Tomato Juice Cocktail

1 tall can tomato juice
1 small bottle catsup
3 T. Worchest. sauce
1 T. lemon juice
3 T. sugar
1 T. horseradish
1/2 t. garlic salt
1 c. finely chopped celery
1/2 t. salt
2 cans broken shrimp

Mix all together and serve hot or cold

Vegetable Dip

1 cup Imo or sour cream
1 cup mayonaise
1 T dried onion
1 T dried parsley
1 teaspoon beau-mond
1 teaspoon dill weed

Mix together

May also use on meat

Russian Dressing

This is one of my favorite recipes. I love a little on my breakfast eggs. - Rhea

1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 t. worchestershire sauce
1 med onion grated- I use flakes
salt to taste

Combine all ing. except oil, then add oil gradually as you beat or blend.

Poppy Seed Dressing

1 c. sugar
 3 t. dry mustard
2 t. salt
2/3 c. vinegar
2 c. oil
3 T. onion juice (may omit)
2 or 3 T. poppy seeds

Blend everything except oil and seeds.
Then add the oil gradually while blending.
Add the poppy seeds last.

Mustard Ring

1 pkg. knox gel. dissolved in 1/2 c. cold water
In double boiler combine 4 eggs, 3/4 c. sugar pinch of salt, 1 T dry mmustard, 1/4 c. water, 3/4 c. vinegar and about 4 ox. (or less) horseradish.

Add gelatin and cook until creamy- stirring constantly.
Cool well.
Fold in 1 carton whipped cream. Put in mold and refrigerate
(for family, make only 1/2 recipe)
When set, dip mold into warm water- wipe. Turn upside down on plate to un-mold.

Cucumber Sauce

1/2 c. mayonnaise
1/3 c. milk
1/4 t. salt
1 T. vinegar
1 1/2 t. grated onion
a little parsley
pepper

Mix and chill- for 1 qt cukes.
Also use on raw or cooked vegetables.
A good sauce for meat.

Aunt Elaine's Carmels

 1 c. butter
1 c. white sugar
1 c. brown sugar
1 c. Karo
1 can Borden's sweetened condensed milk
1 cup nuts

Use heavy pan.
Start cooking slowly, or it will scorch.
Cook until it pulls away from pan, stirring constantly until about  240 degrees.
Add nuts if desired.
Pour in pan until cool.
Cut in cubes.

Spiced Nuts

1 c. sugar
1 tsp. light Karo
1/3 c. water
1 tsp. cinnamon
1/4 tsp ginger
1/4 tsp salt
1/8 tsp cloves

Put all ingredients in heavy pan. Stir until mixed together. Boil until syrup spins a short thread (230- 234 degrees). Remove from heat and add 1 tsp vanilla. Add 2 cups nuts and stir until sugary. Put on waxed paper and separate.

Fruit Parfait

2 rasp. yogurts (or boysenberry)
1 small instant vanilla pudding- I use white chocolate
16 oz Cool Whip
1 (16 oz) bag frozen blackberries (or mixed berries)
Pour powdered pudding into bowl with Yogurt and stir well.
Fold in Cool Whip and frozen blackberries.
Chill for several hours

Cracker Toffee

Pam's recipe

Cover a cookie sheet with foil.
Line with saltine crackers to within 1-2 inches of edge.
Place 2 cubes butter cut up in a medium saucepan.
Add 1 cup packed brown sugar.
Cook over med-high heat until mixture is melted and smooth.
Bring to a boil.
Turn down heat to medium and boil 3 minutes (exactly).
Pour mixture over crackers.
Bake 5 minutes (exactly) on 400.
Remove from oven. Let sit for 5 minutes.
Sprinkle with 1 1/2 cup choc. chips
When melted, spread to cover sugar mixture sprinkle with nuts if desired,
and refrigerate for at least 2 hours.
Break up brittle.
Store in refrigerator.

Sparkling Punch

In large bowl combine:
1 (2 liter) bottle Shasta Diet Gratefruit soda (Fresca will do but Shasta is better)
1 (12 oz) can frozen, white grape juice undiluted
1/2 bag of ice
mix with no water just lots of ice

Coconut Cake

1 box white cake mix
1 large carton sour cream
1 (9 oz) carton frozen whipped topping
2 cups coconut
2 c. sugar

Mix cake according to directions.
Bake in two nine inch pans.
Cool and slice cakes in two so you have four layers.
Mix together coconut, sour cream and sugar.
Set aside 1/2 c. of this mixture and spread the rest in the layers.
Mix reserved mixture with whipped topping and frost top and sides.
Garnish with coconut and drained cherries, if desired.
Refrigerate 3 days. Keep refrigerated.

Lemon Blossoms

Note from Rhea: These are little cakes, not cookies. 


4 large eggs
3 1/2 oz pkg. instant lemon pudding mix
18 1/2 oz pkg. yellow cake mix
3/4 c. vegetable oil

Glaze:
4 c. confectioners' sugar
1/3 c. fresh lemon juice
grated zest of 1 lemon
3 T vegetable oil
3 T water

Directions:
Preheat oven to 350
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat or put them on a fork to dip. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.

Yield: 5 dozen
Prep time: 10-12
Inactive prep time: 1 hour
Cook time: 12 min.

Walnut Slices

Note from Rhea: recipe is very large ~ you may want to 1/2 it.


Shortbread:
1/2 pound margarine
1/2 cup sugar
2 cups sifted flour
1/2 cup cornstarch

Second Mixture:
4 eggs
one 1 lb. package brown sugar
4 T flour
1/2 tsp baking powder
2 tsp vanilla
2 c. walnuts chopped
1 c. angel flake coconut

Frosting:
2 cube butter
one 1 lb pkg powdered sugar
one 4 oz cream cheese
vanilla

For shortbread, cream butter and sugar, sift together flour and cornstarch, add to creamed mixture. Mix very thoroughly, knead if possible. Spread or press into bottom of pan (large cookie sheet size)
Bake 15 minutes at 300 F. While this is baking mix and have ready to spread over shortbread the Second Mixture.

Beat eggs and brown sugar until very light, add flour BP and vanilla, add chopped walnuts and coconut, spread over baked shortbread. Bake at 300 for 15 min. and at 350 for 5 min.

Baking time may vary. Cool.

Frosting- cream together cream cheese and butter, add powdered sugar and vanilla. Frost cookies and sprinkle with ground nuts. Cut into 1 1/2 inch squares.

Lace Cookies

1/2 c. butter or margarine
1 c sugar
1 egg
1 tsp vanilla
3 T flour
1/2 tsp salt
1 c. quick-cooking oatmeal (not instant)

Preheat oven to 350. Line the cookie sheet with aluminum foil or parchment paper. Using an electric mixer at low speed, cream the butter and sugar until thoroughly combined. Add eggs and vanilla and mix well. Stir in the flour, salt and oatmeal, mixing well with a spoon. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 5-8 minutes, until lightly browned. Let cool completely before removing from the sheets; peel cookies away from the lining.

Eaten with her daughters at Academy Awards party at Rhea's home. (wording?)

Shortbread Cookies

1 cup butter
1/2 cup powdered sugar
2 cups flour

Mix butter and sugar. Stir in 1 cup flour at a time, mixing well. Chill dough at least 2 hours. Roll out to 1/4 inch thickness and cut with greased cookie cutter and put on baking sheet. Bake at 350 for 8-10 minutes. Cool completely. Frost or jam.

Note from Rhea: I like to make these for Valentines Day and cutting little hearts and frosting them in pink colors.

Luscious Lemon Bar Cookies

Crust:

1 c. soft butter

1/8 t salt

1/2 cup powdered sugar

2 c. flour

Combine all ingredients and mix well. Press mixture into 9x13 pan. Bake at 350 for 15 min or until nicely browned.

Filling:

4 eggs, beaten

2 c. gran. sugar

1/4 c. flour

6 T lemon juice

Combine flour and sugar, mix in beaten eggs and lemon juice. Pour onto the slightly cooled crust. Bake at 350 for 25 min or until set. Cook and sprinkle with powdered sugar. 

Yield: 3 doz. 1 1/2 inch cookies.

Melt Aways

From LaRee

Beat together until well mixed.
2 sq. butter (not too hard or too soft)
3/4 c. cornstarch
1 c. flour
1/2 c. pow. sugar

Shape into small balls and bake on ungreased cookie sheet
Bake at 350 for 12 min.

Mix for Frosting:
3 oz cream cheese
1 t. vanilla
1 c. pow. sugar
a few drops milk

Tint if desired

Makes 40 cookies

Notes from Rhea: Dough might need chilling to hold shape. A holly leaf and 3 little red berries is pretty for Christmas. Frosting my need to be drizzled

Cowboy Cookies

1 c. white sugar
1 c. brown sugar
1 c. shortening
Cream together

Add 2 eggs

Sift together and add:
2 c. flour
1 t salt
1/2 t soda
1/2 t baking powder

Add
1 tsp vanilla,
2 c. oats
1 pkg choc. chips

Bake at 350 for 15 min.

Note: These are grandson Chris Archibald's favorite. 

Oatmeal Bars

1 c. butter
1/2 c. b. sugar
1/2 c. w. sugar
2 eggs
1 c. sifted flour
1 c. rolled, instant oats
Spread in cookie sheet
Bake 20 min at 350
Frost with 6 small milk choc. bars and nuts while hot.

Note from Rhea: I use chocolate chips. Let pan set a while before putting chocolate on top- or it may cook.

Apple Pudding

3 apples, grated
1 c. nuts, chopped
1 c. raisins
1 egg
1/4 c. shortening
1 c. sugar
1 c. flour
1 tsp. soda
1/2 tsp salt
1 tsp nutmeg
1/4 tsp. cloves
1/2 tsp. allspice
1 tsp cinnamon

Mix all ingredients and bake in a 9x9 inch pan for 1 hour at 350 or until it tests done with a toothpick.
Serve with Caramel Sauce

OR you can use the dip recipe from my Grandma Hymas Carrot Pudding both are good.

Caramel Sauce:
1/2 c. sugar
Melt sugar in pan until golden in color.
Add:
2 c. water
Let boil until sugar is dissolved.
Mix:
1/2 c. sugar
2 T flour
Stir in to sugar/water and cook until thickened
Add:
1/2 c. butter
1 T vanilla

Hazel's Dessert

2 c. flour
1/2 c. brown sugar
1/2 c. chopped nuts
1 c. butter
Crumble together. Bake 15 min. at 375. When a little cool crumble again and put half in bottom of 9x13 pan- save the other half for top.

1 (8 oz) cream cheese (leave out over night)
1 c. powdered sugar
1 t. vanilla
2 pkgs Dream Whip
Strawberry Danish Dessert
1 pkg. frozen strawberries

Beat 2 pkgs Dream Whip as pkg directs. Mix softened cream cheese with p. sugar and vanilla. Beat until smooth, then add dream whip and fold. Put on top of crumbs and add rest of crumbs on top.
Serve with sauce. Use danish dessert with frozen strawberries. Lemon sauce is good over this also.

Carrot Pudding

From Elnora Hymas, Rhea's mom

Cream:
2/3 c. butter
1 c sugar
1 well beaten egg

Add:
1 c. raisins
1 c. nuts
1 c grated carrots
1 c grated potatoes
1 1/4 c flour
1 t. nutmeg
2 t. cinnamon
1/2 t. cloves
1 t. soda
1 t. salt

Mix and steam 3 hours in a container that can be placed inside a kettle of water on the stove.


Dip
1 cube butter
1 c. cream
1/2 c. sugar
1 egg
Whip butter, sugar and egg.
Add cream.
Put over warm water until thick.

Gwen's Graham Cracker Date Roll

Ingredients:
1/2 lb graham cracker crumbs
2 cups chopped dates
1/2 lb marshmallow
1 cup chopped nuts
1 cup whipping cream, whipped plus extra for serving
1 tsp vanilla

Directions:
Combine 1/2 of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
Place mixture on a large piece of wax paper
Shape into a roll about 3 inches in diameter
Coat with remaining graham cracker crumbs
Firmly wrap up roll
Chill 12 hours or longer
Serve in 3/4 inch slices topped with whipped cream

Pumpkin Pie Squares

Crust:
1 pkg yellow cake mix (reserve 1 cup)
1/2 cup butter
1 egg

Filling:
3 cups pumpkin pie mix
2 eggs
2/3 cup milk
OR
1 c. brown sugar
 2 1/2 T pie spice
with plain pumpkin

Topping:
1 cup reserved cake mix
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter

May desire whipped cream on top.

Grease 13x9 pan. Reserve 1 cup cake mix for topping. Combine rest of cake mix, butter and egg, and press into pan.
Prepare filling, stirring until smooth. Pour over crust.
Mix topping until crumbly and sprinkle over the filling - or melt butter separately and pour over
Bake at 350 for 45 minutes. 55 to 60 minutes.

Macaroon Dessert

18 medium size macaroons
2 c. whipping cream
1 c. nuts
1 quart sherbet

Crumble macaroons, whipped cream, and combine with nuts. Put a layer of this mixture in a loaf pan. Now spread in the softened sherbet and over that spread the remaining macaroon mixture. Freeze.
When ready to serve, unmold and slice.

If a rainbow effect is desired, you can add other layers of different sherbet.

Makes 1 large and 1 small loaf

Four-Layer Dessert

Place in layers in 9x13 pan:
1- 1 c. flour
    1/2 c. margarine
    1 c. crushed nuts (or less)
    2 T sugar
Mix and spread in a 9x13 pan. BAke for 20 min. at 350

2- 8 oz cream cheese
    1 c. powdered sugar
    1 c. whipped cream
    Spread this on crust

3- 1 (3 oz) box chocolate pudding - use Angel Delight, cut down on milk
    1 (3 oz) box vanilla pudding
    3 c. milk
    Blend these and spread on next

4- Spread whipped cream over all (some substitute Cool Whip for cream)
    May want to decorate with chocolate curls or nuts

Note from Rhea: Using lemon pudding instead of chocolate is also good

Rhea's Fruit Tart

Crust:
Mix 1 1/2 cups flour with 1/4 cup sugar in a large, warm bowl. Cut in 1/2 cup butter or margarine. Knead with hand. Press dough into a 10 inch tart pan. Brush bottom of pastry with a lightly beaten egg white. (I sometimes omit this.) Bake on center rack in 375 oven 18-20 minutes. (watch carefully to avoid burning... sometimes 15 min. is enough) Cool completely before removing rim.

Note: If you use a 9 inch quiche pan, a double recipe will make 3 tarts.

Filling:
1 (3 oz) package cream cheese
1 cup whipping cream
1/2 teaspoon vanilla
1/2 cup powdered sugar
Mix cream cheese, powdered sugar and vanilla together. Whip cream and fold in carefully to cheese mixture. Spread evenly into baked tart shell.

Topping:
Arrange fruits on filling and brush fruits with melted orange marmalade or apple jelly.

Pattern:
A pattern I like has an outside row of halved strawberries, followed by a row (or ring) of halved green grapes. The next ring alternates mandarin oranges and banana slices sort of stacked. I slice Kiwi (3 slices) in the center. For this pattern you will need approximately 10 strawberries, 12 green grapes, 12 mandarin oranges (which is less than 1/2 can), less than 1 small banana and 1/2 Kiwi, along with 1/2 cup apple jelly. Try to have small strawberries.

In July, blueberries and raspberries leaving some white for a patriotic dessert is nice.

Raspberry-Nut Cake

Sift together:
2 c. flour
1 1/2 t. baking powder
1 t. salt
1 t. cinnamon
1/2 t. soda
Set aside

Add:
1 1/4 c. sugar gradually to
1/2 c. shortening, creaming well

Blend in:
3 unbeaten eggs, beating well after each

Combine:
3/4 c. sour milk
1 t. vanilla- add alternately

Stir in:
1/2 c nuts, chopped
1 c fresh raspberries

Turn: into two 8 in layer pans

Bake: at 350 for 30-40 min.
Frost with raspberry icing by adding a few raspberries to a powdered sugar icing.

Zodiac Cake

Cream 2 c. butter until smooth and light with 2 c. sugar. Beat in 6 egg yolks. Sift 3 c. flour over 3/4 # candied cherries and 1/4# candied pineapple and 5 c. assorted nuts. Toss mixture until well coated with flour. Stir flour mixture into creamed mixture and add 2 T lemon extract.
Beat 6 egg whites until stiff but not dry. Fold into batter thoroughly , but gently.
Pour batter into well-oiled, paper-lined pan. Bake at 300 for approx. 1 1/4 hours or until tests done. Let cake cool for 10 min before removing from pan carefully.

Note from Rhea: LaRee uses these cakes as Christmas gifts when baked in 3x6 pans. She decorates them thus:

They are pretty and good little gifts.

Texas Cake (Grandpa Sterling's favorite)

Mix in large bowl:
2 c. flour
2 c. sugar

Bring to a boil, stir and mix well:
1 c. margarine
1/3 c. cocoa
1 c. water

Pour over flour and sugar

Add: 1/2 c. buttermilk
2 lg. eggs
1 t. soda
1 t. vanilla

Mix well and pour into greased and flowered pan- 11x17x1 or 15x?

Bake at 400 for 20 min.

Frosting:
1 sq. choc (1 sq is one oz.) or 3 T cocoa and 1 T fat
1 egg
1/2 cube butter
1 t. vanilla
1 1/2 to 2 c. powdered sugar

Melt choc. and butter over low heat
Add rest of ingredients
Beat

Or use a powdered sugar, butter, cream frosting if you prefer.

Easy Butterscotch Icing

Melt in saucepan:
1/2 cup butter

Add: 1 cup brown sugar (packed in cup)

Boil over low heat for 2 minutes, stirring constantly.

Stir in 1/4 cup milk
Stir until mixture comes to a boil. Remove from heat and cool to lukewarm.

Add gradually 1 3/4 to 2 cups sifted confectioner sugar

Beat until spreading consistency.
If icing becomes too stiff, add a little hot water to soften.
Makes filling and icing for 2-layer 8 inch cakes.

Cream Cheese Frosting

1- 8oz. pkg. cream cheese
1/2 stick butter (soft)
2 t. vanilla
Beat and add powdered sugar (1/2 box or more)

Pecan Brittle

2 c. pecans
1 square butter
3/4 rounded cup sugar
1 T. water

Place pecans in a flat pan or tray.
Cook other ingredients over a high heat until color of brown paper bag- a little smoky.
Then pour over pecans.

English Toffee

Have ready:
1 t. vanilla
6 oz. milk chocolate chips or bars
1 c. chopped almonds (or other nuts)

Melt:
1/2 lb butter in Teflon fry pan (or heavy pan)

Add:
2 T. white syrup
1 c. sugar
3 T. water

Cook until golden brown over medium heat, stirring constantly.
Remove from heat.
Add vanilla and 1/2 c. nuts.
Spread to 1/4 inch thickness in 13x9 pan or 12" pizza pan
Sprinkle chocolate on hot candy, spreading as it melts. But let it cool a little or chocolate will burn.
Sprinkle with remaining nuts (if desired).
Chill until firm, then break into pieces.

Butter Toffee Popcorn

1 lb. butter
2 c. sugar
1/2 c. water

Cook until color of a paper sack.
Stir into a big bag of popcorn purchased at store
or pop your own of about that amount.

Tip: Walmarts Great Values yellow corn is very good.

Mounds

I suggest trying a 1/2 recipe- Rhea

2 lbs. powdered sugar
8 oz. coconut
1/2 c. butter
1 can Eagle brand milk (sweetened condensed)
1 t. vanilla

Mix and make balls with hands.
Refrigerate until cold, then dip in melted chocolate.
Make about 130

You can dip in different color coatings- and also roll in chopped nuts or fine coconut for variety.

Mrs. Morgan's Candy

I suggest trying a 1/2 recipe- Rhea

1 1/2 sq. browned butter
1 sq. soft butter
2 lbs. powdered sugar
1 can (14 oz) sweetened Bordin's milk
1 t. vanilla

Brown butter. Combine above ingredients alternating between liquid and dry ingredients. Mix well and chill. Roll into balls and freeze. Roll into melted dipping chocolate and then into crushed nuts. (Can use mint) Makes 140

Raspberry Slush

1 can frozen lemonade- dilute as directed

Boil:
2 cups sugar
8 cups water

Add: 1 pkg. raspberry Kool-aide

Freeze

Add 2 large bottles of Sprite

Japanese Punch

3 gallons water plus 1 quart
9 cups sugar
3 T citric acid
3 T lemon extract
set out/ mix night before to dissolve citric acid
add 1 bag ice when ready to serve

Purple Cow

Serves 2

1 cup chilled grape juice
1/4 cup sugar
2 T milk
1 pint vanilla ice cream
1 small bottle ginger ale

Shake grape juice, sugar and milk together in quart jar. Add ginger ale and half of ice cream. Stir to blend. Pour in glasses top with ice cream.

Orange-lemonade Punch

1 can lemonade
1 can orange juice
1 cup sugar
10 cups water
1 tsp almond extract
optional 1 tsp vanilla

Sprite may also be added

Warm Orange Almond

3 c. sugar
4 c. water
12 oz. frozen orange juice
1 1/2 c. lemon juice
1 T almond
2 tsp. vanilla
1/4 t. each of cloves, allspice, and cinnamon
4 quarts water

Heat sugar and 4 c. water in six quart pan. Add remaining ingredients and heat, but not boil. Serve warm. Can be kept in refrigerator for 10 days 48 half- cup servings

Limeade Freeze Drink- Elaine Hymas

1 small can frozen limeade (Minute Maid)
4 cans water as directed on can
2 cups sugar
8 cups water
Freeze good

Optional: you may want to add a drop of green food coloring
Pour 2 quarts of 7-up over it.
Serves 30 punch cups.

Fresh Strawberry or Raspberry Pie

1 small pkg strawberry or raspberry jello
1 cup sugar
1/4 tsp salt
2 heaping tbsp cornstarch
juice of 1 lemon

Stir together and add 2 cups water and bring to full rolling boil. Cool until partially set. Add 2 berry cups fresh sliced strawberries. Pour into baked pie shells. Let set at least 1/2 hour. Top with whip cream.

Can also use for peach pie with peach jello, of course.
If you want it to look pretty, slice the peaches in sections like oranges and then lay the slices all around the edge of the pie- stack just slightly on next slice. Then fill in the middle in similiar fashion.

Cool Lime Pie

1 pkg. (4 serving) vanilla pudding (reg)
1 pkg. (4 serving) lime jello
2 c. water
1/4 c. sugar (optional)
1 1/2 t. grated lime rind
2 T lime juice
3 1/2 c. cool whip
1 choc pie crust

Combine pie mix, gelatin, sugar, and water in saucepan. cook and stir over medium heat until full boil Add lime rind and juice. Pour into bowl, cover with plastic and chill until slightly thickened. Fold in 2/1/2 c. of the topping. Spoon into crust. Freeze 1 hr. or chill 3 hrs. Garnish with remaining topping and lime slices if desired.

Sour Cream Raisin Pie

by Elnora Hymas, Rhea's mom

How could I ever make this pie without thinking of my mother? She is the only person I ever knew to make this pie, and we all loved it. - Grandma Rhea

2 slightly beaten eggs
3/4 c. sugar
1/4 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 c. heavy cream
1 t. vinegar
1 c. raisins

Combine ingredients; pour into 8 inch pastry lined pan. Bake in hot oven (450) 10 min, then in moderate oven (350) about 30 min, or until mixture doesn't adhere to knife.

Note from Sherry: Grandmother Hymas used heavy cream straight from the dairy barn and let it sour a little so the recipe has been adjusted to use whipping cream or heavy cream from the grocery store and a little vinegar. Cultured sour cream does not work.

French Cherry Pie

1 small pkg. (3 oz) cream cheese
1/2 tsp vanilla
1 cup whipping cream
1/2 cup powdered sugar
1 can (1 lb 5 oz) prepared cherry pie filling

Cream the cream cheese, powdered sugar and vanilla together.  Whip whipping cream and fold in carefully to cheese mixture. Pour into baked pastry shell and spread evenly. Cover with prepared cherry pie filling. Chill thoroughly before serving. Makes 1 pie. You may want to add lemon juice or almond extract to the prepared filling. To change it, substitute blueberry pie fillings for the cherry.

Quick Pie

Combine 1 qt. ice cream with 1 pkg. instant pudding and 3/4 cup milk.

Pour into a pie shell and refrigerate.
I like coconut and sometimes sprinkle a little toasted coconut on top.

Corn Chowder

Saute:
2 large chopped onions and 2 large cubed potatoes in butter- maybe 1/2 cube. Do not scorch! Add a little water if you need to.
After sauteing for a little while, add some milk and simmer until potatoes are tender.

Add:
2 cans Niblets Mexicorn,
some fried, crumbled bacon (1 lb. or less) or Oscar Meyer's real bacon bits
salt and pepper
Sometimes I also use some DeVerle's seasoning

Now add whatever you like for your taste:
Cream or more milk
Perhaps more butter- just taste to see
Maybe more corn or even a little sugar
You can use chicken broth instead of milk. Just make it according to your taste, either as healthy or as sinful as you desire; but if it is for a party, put on a big smile and throw in the cream and butter.

Potato Leek Soup

1 chopped onion
6 large leeks, cut crosswise in thin slices
1/4 cup unsalted butter
6 large potatoes, peeled and cubed
1 t salt
5 c. chicken broth or water with some chicken bouillon
2 c half & half
1 c. heavy cream
1/8 t. pepper (white)
1/8 t cayenne pepper
a little nutmeg

Melt butter in large pan and cook leeks and onion about 10 min. Add potatoes, salt and broth and simmer until potatoes are tender, about 30 min. Put this in a blender- probably half at a time and blend until smooth. Put back in pan and add the creams, nutmeg, white pepper and heat gently until warmed through. Taste- you may need more seasoning or butter. Cut recipe in half for smaller amount.

Garnish with chive sprigs. Or you may want to garnish with shredded cheese, or sour cream, or crumbled bacon.
If you like the flavor of rosemary, you can add that to soup

Stars For Potato Soups
Preheat oven to 425.
Using a 2 3/4 to 3 inch star cookie cutter cut stars from bread slices. Arrange stars on baking sheet. using 3 T melted butter, brush each side of stars with the butter. Bake about 6 min or until toasted. (Check early) cool . Place one on each bowl of soup. You may put a sprig of chive on this or a little cheese or whatever.

Clam Chowder

2 or 3 (6 1/2 oz each) cans minced clams
1 cup chopped celery
1 cup chopped onions
 2 cups diced potatoes
3/4 cup butter
3/4 cup flour
 1 quart half & half
 1/2 teaspoon salt
dash of pepper
1/2 teaspoon sugar

Drain juice from clams and pour over vegetables in medium sized saucepan; add enough water to barely cover; simmer, covered, over medium heat for 20 minutes or until tender. In the meantime, melt butter, add flour and cook 2 minutes; add cream and cook, stirring constantly with spatula (to avoid scorching), until smooth and thick. Add undrained vegetables. Add clams and heat through. Season with salt, pepper and sugar. The end result will be a thick, creamy white appearing chowder that will please the most discerning taste bud.
NOTE: "Whole milk may be substituted for half & half, using one cup of half and half. When doing so, I drain about half of the one cup of the liquid away from the vegetables before adding to white sauce. I use "Wondra Flour" for making the white sauce in place of the butter, flour method. Get ready for the best clam chowder you have eaten in a long time".
Serving this in a bread bowl is fun.

Kielbasa Bean Soup

1 med. potato, diced
2 carrots, sliced
1 med. onion, chopped
1/2 c. chopped celery
3 c. water
8 oz. thinly sliced kielbasa
1 10 3/4 oz can bean and bacon soup

Bring vegetables and water to boiling; simmer about 10 min. until tender. Add meat and soup. Heat thoroughly. Serves 6

Vichysoisse

4 c. water
2 chicken bouillon cubes
1 onion, sliced
8-9 potatoes
Boil all until potatoes are soft

Use electric mixer or blender. Mix until smooth.
Add 2 sticks margarine or butter
Add 2 c. whipping cream and 1 c. milk

You can substitute some milk for cream and use less butter if you want to cut the calories.

Vegetables Italiano

1-2 lb. link sausage
1 lb. hamburger
     Brown Meats
Add: 1 diced onion and lightly brown

Add all together with meat:
     1 clove garlic
     1 green pepper, cut in strips
     1 large can (2 pints) tomatoes
     2-4 zucchini sliced
     2 carrots, cooked and cut in rounds
     1/2 t. oregano
     1 t. celery salt

Simmer 1/2-1 hour

I often omit tomatoes and substitute a tall can of tomato juice ~ may be more water and a little sugar.
It has a better flavor the second day.

Minestrone Soup

1# or more ground meat (usually turkey)
1 quart whole tomatoes
1 quart water
2 diced medium potatoes
2 diced carrots
3 diced stalks celery
1 large onion (chopped)
1 large bay leaf
1/2 tsp thyme
1/2 tsp curry
1/2 tsp basil
     salt and pepper to taste
1 can drained kidney beans
1 can drained corn
     handful of pasta (rotini or shells)
     zucchini (put in last 15-20 minutes)

Fresh Garden Medley

1- Saute 1/2 pd fresh mushrooms halved
in 4 T butter

Add- 1 1/2 cups carrots thinly sliced diagonally
1 1/2 cups pearl onions
1 1/2 cups zucchini, thinly sliced
2 T lemon juice
1/4 tsp salt
1/8 tsp pepper
1/4 tsp dried mayorem crushed

Cover and simmer gently for 15 minutes or until vegetables are tender. Turn into serving bowl; spoon juices over vegetables and top with vegetable Dill Dressing
Yield 6 servings

Vegetable Dill Dressing
Combine and mix well
2/3 cup mayonnaise
2/3 cup sour cream
1 T. dry minced onion
1 tsp dried dill weed
1 tsp Beau Monde seasoning
Refrigerate and serve with the Fresh Garden Medley or as a dressing on a Tossed green salad.

Date Cake

by Elnora Hymas, Rhea's mom

When the doctors my father went to in Salt Lake told him to not eat shortening, someone gave Mother this recipe made with oil. It made such a hit that Mother was asked to bring it to all their parties and picnics, especially in Arizona.

1 c stoned dates cut up and 1 t. soda
1 c. boiling water over dates- stir and cool

1 egg
1 c sugar
1 t. vanilla
1/2 t. salt
1/2 c. nuts
2/3 c. melted butter or Wesson Oil
1 1/2 c. flour

Mix as cake. Bake 30 min. at 350 degrees
Take out. Add topping and bake 10 min. at 300 degrees.

Topping

1/2 c brown sugar
4 T flour
4 T melted butter
1 c. chipped nuts
1 T. water

Some like to double the topping ingredients. Heat together in pan.
Spread on cake. Bake 10 min. at 300 degrees.

Lazy Daisy Oatmeal Cake

1 c. oatmeal
1 1/4 c. boiling water over oatmeal (let set 20 min.)
When cooled add to creamed shortening and sugar.
1 c. brown sugar
1 c. white sugar
1/2 c. shortening and 1 cube butter

Then add:
2 eggs
1 1/2 c flour

 Add spices to flour:
1 t. vanilla
1 t. soda
3/4 t. cinnamon
1/4 t. nutmeg
1/2 t. salt

Bake in square pan 50-55 minutes at 350 degrees

Frosting:
1/3 c butter or marg.
1/2 c b sugar
3 T cream
1/3 c chopped nuts
3/4 c coconut, if desired


Combine ingredients. Spread over cake and broil until bubbly. Serve warm or cold.

Daughter Sherry used Butterscotch Brown sugar icing on this cake. Yum.

Beth's Texas Cake

Mix in large Bowl:
2 cups flour
2 cups sugar

Bring to a boil stir and mix well: 1 cup margarine
1/3 cup cocoa
1 cup water

Pour over flour and sugar. Add: 1/2 cup butter milk
2 large eggs
1 teaspoon soda
1 tsp vanilla

Mix well and pour into greased and floured pan. 11 by 17 by 1 or 15 1/2 by 6 1/2 by 1

Bake at 400 degrees for 20 minutes

Chinese Sundae

Chinese noodles
cooked rice
creamed chicken (recipe below)
green peppers
green onions
tomatoes
celery
creamed chicken (recipe in this book)
shredded cheddar cheese
crushed pineapple
coconut
slivered almonds
cherry

Ingredients are chopped, of course. Don't have them refrigerator cold, or they cool the chicken too much. It doesn't take much of each. Just layer each on top of the other.

Chicken Casserole

1 whole chicken or 6-8 chicken breasts, cubed
1 c. sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb. herb stuffing
1/2 c. melted margarine
1 c chicken broth

Boil chicken until tender and remove meat. Combine soups and sour cream. Grease casserole dish. Layer chicken, soups, stuffing about 3 times. Pour over broth and margarine. Bake about 1 hr. at 350 degrees. Leave uncovered unless it starts to get too brown.

Salad De Maison

Juice of 1 Lemon
3 cloves garlic, crushed
1 tsp. salt
1/2 tsp pepper
3/4 c. veg. oil
1/4 c. bacon diced
2 heads romaine lettuce, torn
2 c. cherry tomatoes, halved
1 c. coarsely grated Swiss cheese
2 c. slivered almonds, toasted
1/3 c. grated Parmesan cheese
salt and pepper to taste
1 c. croutons

Make dressing. Combine lemon juice, garlic, salt and pepper. Beating continuously with a fork, slowly add vegetable oil in a stream. Let stand 3 hours. Saute bacon until crisp. Drain on towel. In bowl, combine lettuce, tomatoes, cheese, almonds and bacon. Toss with dressing cheese, salt and pepper. Garnish with croutons. Serves 8

Roberta's Zucchini Casserole

1 cup carrots grated
1 small chopped onion
2 cups peeled grated zucchini

Boil in salted water until tender. Drain. Add 1 cup sour cream, 1 can cream of chicken soup
Mix 2 cups soft bread crumbs 1/2 cup butter 2 tsp sage
Layer vegetables, crumbs, vegetables
Bake at 350 degrees about 30 minutes

Fruit Cocktail Cake

Shelese says: I got 2 slightly different recipes for this and tried to combine the 2

Cake:

1 1/2 cups of sugar
2 cups of flour
2 eggs
1 teaspoon of vanilla
1 can of fruit cocktail
1 tsp soda
1/4 tsp salt

Mix. Put in a 9 by 13 pan.
Sprinkle over the top: 1/2 cup brown sugar and one and  1/2 cup chopped nuts.
Bake at 350 degrees for 45 min.

Glaze:
3/4 c. sugar
One cube of butter
1/2 cup of canned milk or cream

Boil this for 2 minutes. Pour over cake while cake is warm. When cool top with Whipped Cream or Cool Whip.

Gwen's Poppy Seed Dumplings and Steak

AKA- $25,000 Contest Winner

Gwen was the sister closest to me and my idol. She was first to try this great winning recipe.

Coat 2 lbs. veal or beef round steak with mixture of 1/2 c. enriched flour and 1 t. paprika.
Pound mixture into steak.
Cut into 2 inch cubes, brown meat thoroughly in 1/2/ c. salad oil.
Transfer to 13x9x2 inch pan or large skillet and add 1 3/4 c. of small cooked onions.
Combine 1 can cream of chicken soup and 1 can water in skillet used for browning.
Bring to boil and pour over meat.
Bake in moderate oven 350 degrees about 45 min. until meat is tender.
Top with dumplings- increase oven temp to 425 degrees.
Bake for 20-25 min. to deep golden brown.

Serve with sauce made by heating 1 can cream of chicken and 1 c. sour cream just to the boiling point.

(can use frozen Bird's Eye onions)
(Can buy meat cubes and shake in a bag.)

Butter Crumb Dumplings
Mix together  2 c. flour
1 t. double acting backing powder
1/2 t. poultry seasoning

Add; 1 t. celery seed, 1 t. dry onion flakes, 1 t. poppy seed (if desired)

Add 1/2 c. salad oil and 1 c. milk.

Stir until just moistened

Drop rounded T. of dough into a mixture of 1/4 c. melted butter and 1 1/2 C. breadcrumbs

Roll to coat with crumbs.

One Dish Meal

2 T. fat
1 # ground beef
1 lg. onion
2 T. green pepper
1/2 c. celery-diced
1 c. uncooked macaroni
1 1/2 c. tomato juice
1/2 c. catsup
1 c. water
1 t. sugar
1/2 t. pepper
1 t. salt

Fry meat and vegetables. Add other ingredients and steam. (High to off for 45 min.)

Everyday Meat Loaf

2/3 cup bread crumbs
1 Cup Milk
1 1/2 pound ground beef
2 beaten eggs
1/4 cup grated onion
1 tsp salt
1/8 tsp pepper
1/2 tsp sage


Soak crumbs in milk; add meat, eggs onion and seasonings, mix well
Place in greased pan or casserole dish. Cover with Piquant Sauce
Bake in moderate oven (350 degrees) for 45 minutes

Piquant Sauce: 3 T. brown sugar, 1/4 cup catsup, 1/4 tsp nutmeg, and 1 tsp dry mustard

Chili Con Carni

1 #2 can (2 1/2 cups) kidney beans
1 large onion sliced
1 chopped green pepper
1 pound ground beef
1 can tomatoes
1 1/2 tsp salt
1/8 tsp paprika
1/8 tsp cayenne pepper
3 whole cloves
bay leaf
1 to 2 Tablespoons chili powder

Brown onion and pepper and meat in hot fat.
Add tomatoes and seasonings.
Simmer 2 hours
Add water if necessary.

Mexican Wedding Cakes

1 cup butter (must be soft)

3/4 cup powdered sugar
2 cups flour
1 tsp vanilla
1 cup chopped pecans

Mix ingredients and roll by hand into small balls about 3/4 inch diameter
Place on baking sheet
Bake about 30 min. in very slow oven (325 degrees).
Roll in powdered sugar while hot and repeat when cool.
Makes about 3 dozen

Note from Rhea: The dough may not quite hold together. Just warm bowl a few seconds in microwave, then it will. Don't melt butter. Nuts may be omitted.

Grandaughter Shelese Archibald Castle's favorite cookie.

Pregnant Shelese above with Grandma Rhea. We are at GeNee's house for Melissa's Bridal Shower.