Susan's Apricot Salad Dressing

1 teaspoon Dijon mustard
1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil -- or good olive oil
2 tablespoons sugar
salt and pepper -- to taste

In a blender or food processor, mix together mustard, apricot nectar, red wine vinegar, sugar and salt and pepper. While machine is running, slowly add oil. Serve on top of Susan's Special Salad


NOTES : Yummy dressing served with Susan's Special Salad.

Susan's Special Salad

mixed salad greens
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans



NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing

Beth's Chicken and Rice Casserole

3 large chicken breasts -- cooked, cut into bite-size pieces
1 1/2 cups uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1 cup mayonnaise
2 1/2 cups chopped celery
1 package dry onion soup mix
1 tablespoon lemon juice
4 ounces sliced mushrooms
crushed potato chips
sliced almonds


Cook the rice in 3 cups chicken broth or water. Combine all ingredients except the potato chips and almonds in a large bowl. Transfer mixture to a 9 X 13 pan. Bake at 375 degrees for 30-35 minutes. During the last 15 minutes of baking, top with crushed potato chips and sliced almonds.



NOTES : This is a great potluck casserole. If I'm serving a bunch, I cook a whole bag of chicken tenders and add another can of soup.

Pam's Punch

4 cups cranberry juice
4 cups pineapple juice
1/2 cup sugar
1 tablespoon almond extract
2 liters 7-Up®
Vodka -- optional

Mix all ingredients together, adding 7-up just before serving.


NOTES : I made this for a bridal shower for my friend Pam - I liked it so it has become my favorite punch recipe. The almond extract really makes it yummy! Freeze some in a decorative mold to use as ice.

Summer Slush

1 large can pineapple juice
2 cans frozen lemonade concentrate
1 can lemon juice
3 packages raspberry Kool-aid
4 cups sugar
1 package frozen raspberries

Mix all ingredients together, adding water to make 2 gallons. Put in a giant container (like Tupperware) and freeze. Take from freezer and stir to make it slushy

Bacon Potato Chowder

1 pound maple flavored bacon
2 medium onions -- chopped
1 16 ounce can corn -- undrained
6 medium new potatoes -- cut in cubes
2 cans cream of potato soup
half & half or whole milk
2 cups Monterey jack cheese -- shredded (or up to 3 cups)

Cut potatoes and place them in a steamer, cook until fork tender (about 20 minutes). Meanwhile, cook bacon until golden brown and crisp, place on paper towels and let cool.

Chop the onions and cook them in the bacon grease (I usually cook them in two batches) you want them caramelized to a nice golden brown. Now decide how much of the bacon grease to remove (remember the grease is a big part of the flavoring).

With all the caramelized onions in the pan, add the canned soup and the corn. Stir until nice and hot then add the steamed potatoes. The soup will be very thick at this point. Gradually add the cream/milk until you reach the desired consistency. Crumble the bacon and add it to the soup. Then add the cheese.



NOTES : This is wonderful - fattening of course - but really, really good.
Be very careful not to let the soup boil as it has a tendency to break down and thin out.

Pickled Beets

1 1/2 quarts canned beets (2 no. 10 cans) -- sliced or whole
1/2 quart cider vinegar
1/2 cup brown sugar
1 7/8 ounces granulated sugar -- scant 1/2 cup
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cinnamon sticks
1/4 teaspoon whole cloves
1/4 teaspoon whole allspice

Drain beets. Reserve 1 cup juice for next step.

Mix vinegar, sugars, spices, and liquid from beets.

Heat to boiling point. Boil 5 minutes.

Pour hot mixture over beets. Chill 24 hours before serving.


NOTES : This is Gale's favorite beet recipe. Sliced onions, separated into rings, may be added. Also, granulated sugar may be substituted for brown sugar.

Yummy Cabbage Confetti

1 small head cabbage -- shredded, approx. 1-1/2-2#
3 large carrots -- shredded
1 cup celery -- sliced thin & small
1/2 cup chopped onion
1/4 cup sugar -- (or 1-2 grated apples)
salt and pepper -- to taste

Mix all ingredients together and place in a casserole and dot with 1/4 cup butter. Bake covered at 350° for 1 hour. Stir once during baking to prevent drying out.



NOTES : This is a good company dish because all the chopping and shredding can be done ahead of time. Try it - You'll Like It!!!

Colorful Oven Vegetables

1/3 cup butter
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cauliflower, into florets
2 cups broccoli florets
6 medium carrots -- julienned
3 small onions -- quartered

Place butter in a shallow 3-quart baking dish. Place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat. Cover and bake for 25 to 30 minutes or until the vegetables are crisp-tender.

Cranberry-Pecan Bars

1 cup all-purpose flour
2 tablespoons sugar
1/3 cup margarine
1 cup pecans -- finely chopped
1 1/4 cups sugar
2 tablespoons all-purpose flour
2 large eggs -- beaten
2 tablespoons milk
1 tablespoon finely shredded orange peel
1 teaspoon vanilla
1 cup chopped cranberries
1/2 cup coconut

In a bowl combine 1 cup flour, 2 tablespoons sugar. Cut margarine into flour mixture until it resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture in a 9 X 13 greased pan. Bake for 15 minutes at 350 degrees. Mix 1 1/4 cups sugar and 2 tablespoons flour, stir in eggs, orange peel and vanilla. Fold in cranberries. coconut and the remaining nuts. Spread over partially baked crust. Bake for 25 to 30 minutes until top is golden brown. Cool, cut into bars while warm.

Chocolate Chip Marshmallow Bars

1 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts

In a mixing bowl, cream shortening (do not substitute butter or margarine) and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in marshmallows, chocolate chips and walnuts. Spread in a greased 9 X 13 pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire rack. Cut into bars.

Triple Chocolate Cherry Bars

1 box chocolate fudge cake mix
1 can cherry pie filling -- (21 oz)
2 large eggs -- beaten
1 cup miniature semisweet chocolate chips
1 container whipped chocolate frosting

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.

In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows.

Christmas Gumdrop Cookies

1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup oatmeal
1/2 cup coconut
1/2 cup spice drops -- cut in half (no black)

Cream sugars and shortening. Add eggs and vanilla. Beat well. Combine dry ingredients and add to mixture. Add oatmeal, coconut and spice drops. Drop by spoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes at 375°

Double Chocolate Chip Cookies

1 package Devil's Food cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 large eggs
1/2 cup chocolate chips

Preheat oven to 350 degrees. Beat half of the dry cake mix, the butter, vanilla and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Yield: 5 dozen


NOTES : This is a great basic recipe. Use your imagination when making these, use any variety of cake mix. Spice cake would be great with raisins or currants added. White would be excellent with butter brickle chips. I don't think it makes as much as it says, so I doubled to recipe to have enough to freeze.

Chocolate-Covered Cherry Cookies

1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
10 ounces maraschino cherries

Preheat oven to 350 degrees .
Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.

Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.

Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.

In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
Bake for 10 minutes.

Buffalo Chip Cookies

1 pound butter/margarine
2 cups white sugar
2 cups brown sugar
2 tsp. vanilla
3 large eggs
4 cups self-rising flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups oatmeal
1 cup coconut
1 cup chocolate chips

Cream butter and sugars. Stir in eggs and sift in dry ingredients. Stir in remaining ingredients and add chocolate chips last. Bake in 375 oven until done.

Almond Chocolate Biscotti

1 18 1/4 oz chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine
1/4 cup chocolate syrup
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
12 ounces white chocolate chips
2 tablespoons shortening

In a large mixing bowl, combines the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On un-greased baking sheets, shape each portion into a 12 x 2 inch log.

Bake at 350° for 30-35 minutes or until firm to the touch. Cool for 15 minutes. Transfer to cutting board; carefully cut diagonally with a serrated knife into 1/2 inch slices. Place cut side down on un-greased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.

Yield: 3 1/2 Dozen

Anise Biscotti

1 cup sugar
1/2 bunch butter or margarine
2 teaspoons anise seed -- ground
2 teaspoons grated lemon peel
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350°. Beat sugar, margarine, anise seed, lemon peel and eggs in large bowl. Stir in flour, baking powder and salt. Shape half of dough at a time into rectangle, 10"X 3", on ungreased cookie sheet. Bake about 20 minutes or until toothpick comes out clean. Cool on cookie sheet 15 minutes. With a very sharp knife, cut crosswise into 1/2" slices, place cut side down on cookie sheet. Bake 15 minutes or until crisp and light brown. Remove from cookie sheet and store in air-tight container.

Cherry Bars

1 cup butter or margarine
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
2 cans cherry pie filling -- 21 ounces each
GLAZE:
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons milk

In a large bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; add to the creamed mixture and mix until combined.,

Spread 3 cups batter into a greased 15 X 10 X 1 inch baking pan. Spread with the pie filling. Drop the remaining batter by teaspoonfuls over filling. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars.

Yield: 5 dozen


NOTES : These are wonderful. Whenever I have pie filling to spread on bars or a dessert, I use a food processor and pulse the cherries slightly to chop them so when you spread you have a more even distribution.

Lemon Chicken

6 each chicken breast halves -- boned and skinned
salt and pepper -- to taste
2 tablespoons margarine
2/3 cup chicken stock or broth
2 tablespoons sherry
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 cup evaporated milk
2 teaspoons cornstarch
parmesan cheese

Sprinkle breasts with salt and pepper. In a large skillet, bring margarine and broth to a boil. Add chicken and simmer over medium heat, turning once till chicken is no longer pink (6 to 10 minutes). Remove chicken and place in ovenproof serving dish. To broth in skillet, add sherry, lemon peel and juice. Add cornstarch to milk and mix well with wire whisk. Gradually add to broth mixture, stirring constantly until mixture comes to a boil and is thickened. Pour sauce over chicken. At this point, you can refrigerate this. When ready to use, put in hot 350° oven for 30 minutes, to heat up well. Sprinkle with parmesan cheese and broil until lightly browned. Serve immediately.

Raspberry Chicken

1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon pepper
8 boneless skinless chicken breast
1/2 cup seedless raspberry jam
4 tablespoons orange juice
4 tablespoons red wine vinegar

Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with non-stick cooking spray. Transfer to a baking dish, coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken

Szechwan Chicken & Cashews

2 whole chicken breasts -- boned, skinned and cut into 3/4" cubes
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon white wine vinegar
1/4 cup vegetable oil
1 teaspoon crushed red pepper flakes
3 each green onions -- sliced diagonally
1 tablespoon minced fresh ginger
1/2 cup unsalted cashews
cooked rice

Marinate chicken in 1 tablespoon soy sauce and rice wine vinegar for 30 minutes,

Combine 2 tablespoons soy sauce, cornstarch, sugar and vinegar and set aside,. Heat oil in skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to pan and cook 2 more minutes, Stirring constantly, add soy sauce mixture, Add cashews and serve over rice.

Chicken Marsala

2 tsp salt
3 tsp pepper
4 Tbls olive oil
6 chicken breast
1/2 cup Marcella wine
3 cups heavy cream
3 cups flour
2 tablespoons dry parsley
1/2 cup chicken broth
1 cup mushroom (sliced)
1 cup onion (sliced)
1/4 cup cornstarch



Mix flour, salt, pepper and parsley in Ziploc bag. Wash chicken breast and place in bag to coat with flour mixture. Fry chicken in olive oil until done. Remove chicken and set aside. Saute mushrooms and onion in chicken frying pan until soft. Heat cream, wine and broth in sauce pan. Mix 1/4 C cornstarch in 1 1/2 C water add to cream mixture and vegetables. Cook until thick. Return chicken to heat.

Serve over rice or mashed potatoes.

Impossible Chicken Pie

1 cup cooked chicken -- cut in bite size pieces
1 1/2 cups frozen peas
3/4 cup shredded cheddar cheese
1/2 cup bisquick® baking mix
1 cup milk
2 large eggs

Preheat oven to 400°. Spray pie plate with non-stick cooking spray. Mix together chicken and peas (can use any vegetables) and put in pie plate. Sprinkle cheese over the top. Mix together Bisquick, milk and eggs and pour over all. Bake for 30-35 minutes, or until set in the center.


NOTES : I like to use leftover meat from a roast chicken and serve with leftover gravy.

Saucy Apricot Chicken

6 halves boneless, skinless chicken breasts
2 jars apricot preserves -- 12 ounces each
1 envelope onion soup mix
hot cooked rice

Place chicken in a slow cooker. Combine the preserves and the soup mix; spoon over the chicken. Cover and cook on low for 4-5 hours or until tender. Serve over rice.


NOTES : Four ingredients are all you'll need for this tender chicken entree. This glaze is just as wonderful with turkey or ham. Leftovers reheat nicely in the microwave.

Baked Ranch Parmesan Chicken

6 chicken breast halves
1/2 cup ranch salad dressing
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon cracked black pepper
1 teaspoon sage
1/2 teaspoon salt

Marinate chicken in the ranch dressing for 4 hours or overnight.

Preheat oven to 450°.

Combine bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated chicken breasts in breading mixture and place in a 9x13x2-inch baking dish.

Bake for 20 minutes, then reduce heat to 350 degrees and bake for additional 30 minutes or until done and juices run clear.

Great Fruit Dip

1 8 oz frozen whipped topping -- thawed
1 7 ounce jar marshmallow cream
1 3 ounce package cream cheese, softened

In a mixing bowl, combine the whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.

Tortilla Roll Ups

16 ounces cream cheese -- softened
1 package Uncle Dan's Dressing Mix
1/2 cup celery -- finely chopped
2 each green onions -- finely chopped
1/2 cup red pepper -- finely chopped
1 package deli ham -- cut in small pieces
10 large flour tortillas

Mix ingredients together and spread on flour tortillas (not too thick). Roll up as tightly as possible and chill at least two hours. Slice in 1/2" slices with a very sharp knife.


NOTES : It's imperative you cut everything up very finely so it rolls up tightly. I usually make this the night before. It is a great appetizer.

Taco Joe's Dip

1 16 oz. can Kidney beans -- rinsed and drained
1 15 1/4 oz. can Whole kernel corn -- drained
1 15 ounce can black beans -- rinsed and drained
1 14-1/2 oz can stewed tomatoes
8 ounces tomato sauce
4 ounces chopped green chilies
1 package taco seasoning mix
1/2 cup chopped onion
tortilla chips

In a 5-quart slow cooker, combine the first eight ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips


NOTES : To kick this up a notch, put diced jalapeno's instead of the green chilies.

Shrimp Pate'

1 pound cream cheese -- softened
1 1/2 teaspoons fresh lemon juice
salt and pepper -- to taste
1 pound shrimp -- salad size
1 tablespoon parsley -- chopped
1 dash dry vermouth
3 medium green onions -- chopped, green part only
1 tablespoon Dijon-style mustard

Whip cream cheese in electric mixer or food processor, add half of the shrimp (well drained). Whip again until shrimp are broken. Fold in remaining ingredients. Chill. Serve with assorted crackers.

Shirley's Cheese Log

16 ounces cream cheese -- softened
2 jars Kraft Old English Cheese
1 jar cheese whiz -- jalapeno flavored
1/4 cup pecans -- finely chopped

Blend all ingredients together and form into a log. Roll in pecans if you wish, or add the pecans to the mixture. Store tightly covered in the refrigerator. Spread on an assortment of crackers.



Serving Ideas : I sometimes roll in chili powder and put the pecans inside, or eliminate the pecans all together.

NOTES : I find this easiest to mix together if you soften it in the microwave for a few minutes. Can also be microwaved until hot and serve it like fondue.

Becky's Sweet & Sour Meatballs

1 bag prepared meatballs
3/4 cup pineapple juice
1/2 cup barbecue sauce
1/4 cup water
1 cup whole-berry cranberry sauce
6 slices unsweetened pineapple -- cut into tidbits
1 tablespoon cornstarch



Combine cornstarch, pineapple Juice, barbecue sauce and water until smooth. Stir in cranberry sauce. Place meatballs in a large kettle or crockpot. Pour prepared sauce over the top. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat and top with pineapple tidbits. Cover and simmer 10 minutes or until meatballs are heated through.

NOTES : Can be served over cooked rice, or as an appetizer. Becky doubles the recipe if needed so the meatballs have plenty of sauce.

Joanne's Salmon Ball

16 ounces red salmon
8 ounces cream cheese -- softened
1 tablespoon onion -- grated
2 tablespoons lemon juice
3 drops Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon salt
1 tablespoon horseradish
dash cayenne pepper
3 tablespoons parsley, minced

Mix all ingredients together except nuts and parsley. Form into a ball. Roll in minced parsley and nuts. Cover and refrigerate until ready to serve. Put ball in middle of platter and surround by crackers. Makes 12 servings. Preparation time is 20 minutes.


NOTES : If using smoked canned salmon, omit the liquid smoke. I always use the red salmon because the color is better than the regular. No difference in taste, just a better appearance.

Snyder's Carmel Corn

1 Cup margarine
2 Cups brown sugar
1/2 Cup light karo syrup
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla
10 cups Popped Corn, or more if needed

Mix margarine, brown sugar, karo syrup and salt together. Bring to a boil for 5 minutes. Remove from heat and add vanilla and soda. Pour over popcorn. Bake at 325° for an hour, stirring every 15 minutes.

Pedro's Cheesy Hot Dip

1 pound velveeta
1 small can Rotel Tomatoes -- (tomatoes w/green chilies)
1/3 cup salsa
8 ounces cream cheese
1 can hot chili with beans

Melt everything together and put in a small crockette and keep warm.


NOTES : This is good. We thought hamburger would do well added to this and also sliced olives. Great with nacho chips.

Pear Pie

CRUST:
1/2 cup butter or margarine
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup flaked coconut
FILLING:
1/2 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
1 cup pear juice -- from canned pears
1 cup milk
2 large eggs -- slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla
3/4 cup whipping cream
8 canned pear halves -- very well drained (on paper towel)
1/3 cup sugar
1 teaspoon cinnamon

For crust, preheat oven to 400°. Combine the butter, brown sugar and flour and mix until creamy. With hands, add coconut. Spread in a 9 X 13 pan. Bake for 15 minutes. Remove from oven. Stir with spoon. Press 2 cups of hot crunch against bottom and sides of a 9 inch pie pan, pressing firmly in place. Cool.

For filling, combine brown sugar, flour and salt in a sauce pan. Blend in pear juice and milk until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat. Gradually stir hot mixture into beaten eggs until all is added. Return to original pan and place over medium heat and boil for 1 minute longer. Remove from stove and stir in butter and vanilla. Pour into prepared crust. Chill thoroughly. Just before serving, whip the cream and spread over the top. Combine sugar and cinnamon, dip drained pear halves in mixture and arrange on whipped cream, sprinkle with any reserved crust.

Penny's Coleslaw

8 cups cabbage -- finely chopped
1/4 cup carrots -- finely chopped
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 teaspoons white vinegar
2 1/2 tablespoons lemon juice

Be sure that the cabbage and carrots are cut into fine pieces, about the size of rice. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well. Refrigerate at least 2 hours before serving.


NOTES : This is suppose to be the Kentucky Fried Chicken's recipe. A dear friend who's new and inexperienced daughter-in-law didn't know what to cook for a family potluck was told to go to KFC and buy their coleslaw. Bring it home and put it in a dish and sprinkle some paprika on top and no one would know it wasn't homemade. She even fooled her husband who insisted Penny bring coeslaw to every function because she made it so good. Hence the name, Penny's coleslaw.

No-Bake Cherry Cheesecake Squares

1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar -- divided
1/3 cup butter or margarine -- melted
1 3 ounce pack cream cheese -- softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping -- thawed
1 21 ounce can cherry filling and topping
1/2 teaspoon almond extract

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted
butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 ×
2-inch baking pan. Let crust chill while preparing the rest of the
ingredients.

In a mixing bowl with an electric mixer, combine cream cheese, remaining
1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold
in whipped topping. Pour into prepared crust.

Combine cherry filling and almond extract. Pour over cheese filling. Let
chill until ready to serve.

Honey-Cinnamon Spread

8 ounces cream cheese -- softened
2 tablespoons honey
1/4 teaspoon cinnamon


Note: This is wonderful spread on bagels, biscuits or muffins

Taco Seasoning Mix

2 teaspoons dehydrated onion flakes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon dried red pepper flakes -- crushed
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

Yield: "1 package"

Combine all ingredients together

NOTES : This is a great recipe to have on hand. Taco seasoning is expensive and we always need it when we are out of it. To make taco's, add 1/2 cup water to this mix along with a pound of ground beef. Couldn't be easier.

Layered Chicken Casserole

2 cups chicken -- bite-sized pieces
1/2 pound Swiss cheese slices -- or more if needed
1 box stove-top stuffing mix -- prepared as directed
1 can cream of chicken soup
1/2 cup chicken broth

Preheat oven to 300°. Grease a 9 X 13 pan. Place uncooked chicken pieces in the bottom. Top that with the cheese slices. Prepare stuffing mix as directed and place it on top of the cheese. Mix the soup with the chicken broth and spread it evenly over the top of the casserole. Bake for 2 hours.



NOTES : This is such an easy casserole - you will really like it.

Chewy Peanut Butter Cookies

1 cup peanut butter
1/2 cup butter or margarine
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1 large egg
3 tablespoons milk
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar -- firmly packed

Cream butter, sugars and peanut butter until light and fluffy then beat in eggs and vanilla.

Sift together flour, salt and baking powder and add to creamed mixture. When thoroughly combined, mix in 3 tablespoons of milk.

Roll dough into balls and place on ungreased cookie sheet. Press ball once with fork tines. Bake in preheated 375° oven for about 20 minutes.

Crock Pot Macaroni & Cheese

16 ounces elbow macaroni
1/2 cup margarine -- melted
2 large eggs -- beaten
12 ounces evaporated milk
1 can condensed cheddar cheese soup -- undiluted
1 cup milk
16 ounces shredded cheddar cheese -- divided
1/8 teaspoon paprika

Cook macaroni according to package directions, drain. Place in a 5-quart slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of cheddar cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Makes 10 servings.

Chicken Tortilla Bake

1 pound boneless skinless chicken breasts -- cut into 1-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil -- divided
1 16 ounce can refried beans
1 14.5 ounce can diced tomatoes with mild green chilies -- drained
8 8 inch flour tortillas -- cut into 1-inch strips
1 11 ounce can Mexicorn -- drained
2 cups shredded cheddar cheese -- (8 ounces)

In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.

Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in. x 7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers.

Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 6 servings

Amost Candy Bars

2 tablespoons butter or margarine
3 tablespoons fat-free sour cream
3 tablespoons chocolate syrup
1 box Devil's food cake mix
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chip
1 cup coconut
3/4 cup chopped pecans or walnuts
1 14 ounce can fat-free sweetened condensed milk

Preheat oven to 350°. Coat a 9 X 13 baking pan with nonstick cooking spray. Heat butter in microwave in 1-cup glass measure on lowest setting just until melted (about 30 seconds). Stir sour cream and chocolate syrup into the glass measure with the melted butter; mix until smooth.

Put cake mix in a large bowl. Drizzle butter mixture over the top and beat on low until cake mix is nicely moistened but still crumbly (about 30 seconds). Press evenly in bottom of prepared pan. Sprinkle the top evenly with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk evenly over all ingredients.

Bake until light golden brown (about 30 minutes). Cool completely. Cut into 48 bars.


Yield: "48 bars"

Sharon's Chocolate Pecan Pie

1/2 cup butter
2 squares semisweet chocolate
2 large eggs -- well beaten
1/2 cup sugar
1 1/4 cups corn syrup
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped or whole pecans

Preheat oven to 325 degrees. Melt the butter and chocolate in a double boiler over hot water. Pour this into a bowl and add the beaten eggs, then stir in the sugar, corn syrup, flour, vanilla and salt. Fold in the pecans. Pour the filling into the crust and bake for about 30 minutes. Watch carefully and do not take the pie out of the oven until the top looks dry. You can make up to 4 pies at one time. They freeze beautifully. Serve with whipped cream or vanilla ice cream on top, if you like.

German Layered Apple Cake

6 cups apples -- peeled and sliced
1 package German Chocolate cake mix
1 teaspoon cinnamon
1 1/4 cups water
1/4 cup margarine -- softened
3 large eggs
1/2 cup nuts -- walnuts or pecans

FROSTING:
3 ounces cream cheese
4 tablespoons margarine -- softened
3 cups powdered sugar

Preheat oven to 350°. Spread 1/2 of apples evenly in greased 9 X 13 pan. In a large bowl, mix dry cake mix, cinnamon, water, margarine and eggs at low speed until smooth; beat 2 minutes at high speed. Stir in nuts. Pour half of the batter evenly over apples and repeat layers. Bake for 30-35 minutes, or until tests done.

For frosting, in a small bowl blend ingredients until smooth. Frost cooled cake.



Serving Ideas : I sometimes break some extra nuts up and put on top of frosting.

Sesame-Ginger Asparagus

1 1/2 pounds thin asparagus -- trimmed and cut diagonally into 2" pieces
1 tablespoon canola oil
1 tablespoon chipped fresh ginger
1 tablespoon light soy sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1 teaspoon sesame seeds

Bring 1/4" water to a boil in a large non-stick skillet over high heat. Add the asparagus and return to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until crisp-tender. Drain and cool briefly under cold running water. Wipe the skillet dry with a paper towel. Heat the canola oil in the same skillet over high heat,. Add the asparagus, ginger, soy sauce, and red pepper flakes and cook for 2 minutes, or until heated through. Remove from the heat and stir in the sesame oil and sesame seeds.

Rhubarb Dessert

5 cups finely diced rhubarb
1 1/2 cups sugar
1 3 ounce package strawberry gelatin powder
3 cups miniature marshmallows
1/2 cup boiling water
1 package white or yellow cake mix

Mix cake mix according to package directions. Put the chopped rhubarb in the bottom of a 9 X 13 pan. Mix the sugar and jello together and spread over the rhubarb. Next, put the marshmallows in the pan. Pour the prepared cake mix over the jello and marshmallow layers and then the boiling water over all. Bake at 350 degrees for 45 minutes.

Rhubarb Bread

1 1/3 cups Dark Brown Sugar
2/3 cup vegetable oil
1 egg -- beaten
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups finely diced rhubarb -- 1/4-inch cuts (1 1/2 to 2)
1/2 cup chopped nuts

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans.
Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Poulet Aux Fines Herbes

4 whole chicken breasts
1/4 cup butter or margarine -- softened
1 teaspoon dried parsley flakes
1/4 teaspoon dried fines herbes -- crushed
1/4 teaspoon marjoram -- crushed
2 ounces Monterey jack cheese -- cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup white wine
hot cooked noodles

Remove skin from chicken breasts, cut in half lengthwise and remove bones. Place each breast between 2 pieces of clear plastic wrap, pound with a meat mallet to flatten, remove wrap.

In a small bowl combine butter, parsley flakes, oregano, fines herbes and marjoram. Using half of the mixture, dot some on each piece of chicken. Place a strip of cheese on each and roll up tightly, tucking in ends.

Melt the remaining herb-butter mixture. Brush over chicken rolls, roll chicken in bread crumbs to coat. Place rolls, seam side down, in a 12 X 7 inch baking pan. Bake uncovered in a 350° oven for 20 minutes.

Pour the wine into the baking dish around chicken. Drizzle any remaining melted herb-butter over chicken. Bake, uncovered, for 20-25 minutes more or until chicken is tender and golden brown.

Drain chicken, reserving juices. Serve chicken over hot cooked noodles, pass reserved juices with the chicken.


Note: I don't always serve with noodes, rice or potatoes are great too.

Chocolate Ice Cream Torte

1 3.5 ounce package vanilla instant pudding mix
1 cup milk
1/2 teaspoon almond extract
1/2 cup whipping cream -- whipped
1/2 gallon chocolate ice cream -- softened
whipped cream
1 can cherry pie filling
Crumb Crust:
1 cup vanilla wafer crumbs
1/4 cup finely chopped almonds
3 tablespoons butter -- melted

Combine crumb crust ingredients and press in a 9-inch springform pan. Freeze until firm.

Beat pudding mix and milk on low speed for 1 minute. Fold in almond extract and 1/2
cup whipped cream. Using an ice cream spade or large spoon, spoon a thin layer of chocolate ice cream over crumb crust in chilled springform pan. Spread half of pudding mixture over ice cream. Top with second layer of ice cream and pudding mixture. Spoon a final layer of ice cream over pudding for the top layer. Cover and freeze for at least 6 hours or overnight.

To decorate and serve, let torte stand at room temperature 5 minutes. Run a thin metal spatula around rim of shell. Remove outside rim of springform pan. Run spatula between cake and bottom of pan; remove pan and place torte on serving plate.

Pipe a crown of whipped cream in the center of the torte and garnish with cherries.


Note: I usually serve it by cutting it in wedges, put a spoonful of cherry pie filling on top and let it drizzle down the sides and a dollop of whipped cream on top of that. This always gets rave reviews and it's very pretty and delicious.

-

Ice Cream Dessert

1 package chocolate water cookies -- crushed
1/4 cup margarine -- melted
1 quart vanilla ice cream -- softened
1 small package instant chocolate pudding mix
1 large package instant vanilla pudding mix
2 cups whipping cream -- extra creamy
1/2 cup Kahlua coffe-flavored liquer
4 ounces vanilla yogurt
6 squares unsweetened chocolate -- grated

Crush chocolate wafers in the food processor and slowly add melted margarine. Press firmly onto the bottom of a 9 inch spring form pan. Blend the puddings with the whipping cream and liqueur. Mix with electric mixer until stiff. Add the softened ice cream to this mixture, stirring to blend. Put in pan on top of crumbs. Blend the yogurt and grated chocolate together and put that on top of the ice cream mixture. Freeze until firm.

Oatmeal Bread

2 cups milk -- scalded
1 cup oatmeal
2 tablespoons margarine
2 packages dry yeast
1/2 cup lukewarm water
1/2 cup molasses
2 teaspoons salt
1/4 cup wheat germ
4 1/2 cups all-purpose flour

In a large bowl pour milk over oatmeal and margarine. Let stand until lukewarm. Dissolve yeast in warm water., Add to cooled milk mixture. Add molasses, salt, and wheat germ; then gradually add the flour and beat smooth. Let rise in warm place until doubled. Pour into greased 8 1/4" bread pans. Let rise, bake 15 minutes at 400° then at 350° for an additional 35 minutes.


NOTES : I love any bread recipe that is easy - This one needs no kneading, so it is a "10" with me.

Zucchini Nut Bread

2 cups all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs -- slightly beaten
2 cups zucchini -- finely shredded
1 1/2 cups granulated sugar
3/4 cup cooking oil
1 teaspoon lemon extract
2 teaspoons vanilla
1 cup raisins -- optional
1 cup chopped walnuts

Prepare two 8 X 4 X 2 inch loaf pans; set aside. In a medium bowl, combine flour, cinnamon, baking powder, salt, and baking soda; set aside.

In a large bowl, combine eggs, zucchini, sugar, oil, vanilla and lemon extract; mix well. Add flour mixture to zucchini mixture; stir just until moistened (batter will be lumpy), Fold in raisins and nuts. Spoon batter into prepared pans.

Bake at 350 ° for approximately 55 minutes, or until a toothpick inserted near the centers comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Lemon-Glazed Fruit Muffins

1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marion berries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice

Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.

While muffins are baking, in a small bowl combine glaze ingredients.

When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.

Orange Quick Bread

1 medium orange
orange juice -- if needed
2 large eggs
1/2 cup vegetable oil
4 cups all-purpose flour
1 cup granulated sugar -- plus 2 tablespoons, divided
1/2 teaspoon salt
2 tablespoons baking powder
12 ounces evaporated milk
1 teaspoon milk


Preheat oven to 400 degrees. Oil two 8 X 5 inch loaf pans. Wash orange, cut into quarters and remove seeds (do not peel). Place into a food processor or blender and process until pureed. Add orange juice if necessary to measure 1 cup. In a medium bowl, beat eggs until foamy. Add oil and beat 1 minute. Add orange puree and stir to combine.

In another bowl, sift together the flour, sugar, salt and baking powder. Add the dry ingredients alternately with the evaporated milk and vanilla to the egg mixture beginning and ending with dry ingredients, mixing well. Divide batter evenly between prepared pans. Let batter rest for 20 minutes. Sprinkle 1 tablespoon sugar over each loaf. Bake for 20 minutes. Score the top of each loaf lengthwise with a sharp knife. Reduce heat to 300 degrees and bake another 40 minutes. Bread is done when a cake tester inserted in the center of the bread comes out clean. Remove from heat and let bread rest 20 minutes before turning out of pans.


Serving Ideas : Wonderful served with coffee or tea.

NOTES : This batter can be divided among 5 mini bread pans and baked for 20 minutes at 400 degrees.

Great Pizza Crust

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups warm water
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

Use your favorite pizza toppings to dress this crust.

To bake pizza, preheat oven to 425°. If you are using a pizza stone, you may place your toppings on the dough and bake immediately. If you are baking in a pan, lightly oil the pan and let the dough rise for 15 to 20 minutes before topping and baking it.

Bake the pizza in the preheated oven until the cheese and crust are golden brown, about 15 to 20 minutes.

Garlic Cheese Biscuits

2 cups buttermilk baking mix -- (Bisquick)
2/3 cup 2% milk
1/2 cup grated cheddar cheese
1/4 cup butter or margarine -- melted
1/4 teaspoon garlic powder

Preheat oven to 450°. Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds.

Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 - 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing them from cookie sheet. Serve warm.



NOTES : These are a Red Lobster Clone.

Melissa's Lemon Pie

This is so different, you have to make it! Make sure your lemon is soft and juicy. Taste before baking it to make sure it's not too tart.

1 large lemon
1/2 cup COLD butter -- must be cold
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 prepared pie crust

Peel lemon and remove white membrane and all seeds. Place lemon, butter, sugar, eggs and vanilla in a food processor or blender. Blend "like crazy" until mixture is completely combined. Put into prepared pie crust and bake at 350° for 30 minutes.



NOTES : This is super quick and really good. We especially like it topped with whipped cream.

Apple-Pecan-Cranberry Cobbler

3 large apples -- unpeeled,cored,sliced
1 cup fresh or frozen cranberries
2 tablespoons lemon juice
1/2 cup firmly packed brown sugar
1 teaspoon ginger -- divided
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup oatmeal -- uncooked
1/2 cup lightly toasted chopped pecans
1/4 cup flour
6 tablespoons butter -- cut in small cubes

Preheat oven to 375°. Place apple slices and cranberries in 9-inch pie plate. Add lemon juice, 3 tablespoons brown sugar, 1/2 teaspoon ground ginger, salt and the cinnamon and toss to combine. Pat fruit to compress in plate; flatten top evenly.

Combine oatmeal, nuts, flour, remaining brown sugar and the remaining ginger and cinnamon in a medium bowl. Cut in butter using a pastry blender or fingers to evenly distribute butter. Sprinkle topping evenly over fruit; press down lightly.

Bake until toping is golden and the fruit is soft when pierced with a sharp knife, 50 to 60 minutes. Serve with whipped cream or ice cream.

Alice's Cornbread

1 cup yellow cornmeal
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 large egg -- beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1/2 cup melted shortening
1 cup buttermilk

Preheat oven to 400° and grease and flour an 8 X 8" pan. Sift cornmeal, flour, baking powder, baking soda and salt. Stir in sugar. Add egg, melted shortening and buttermilk to flour mixture. Blend until just moistened and pour into pan, do not beat. Bake for 20 - 25 minutes.



NOTES : This is the best cornbread I have tasted. So simple to make and easily doubled.

Anniversary Chicken

6 boneless, skinless chicken breast halves
1/2 cup terriyaki sauce
1/2 cup ranch salad dressing
1 cup shredded cheddar cheese
3 green onions -- sliced
3 ounces bacon bits
1 tablespoon chopped fresh parsley -- for garnish

In a large skillet, heat oil over medium heat. Add chicken breasts and saute 4 to 5 minutes on each side until lightly browned.

Preheat oven to 350°. Place browned chicken breasts in a 9 X 13 baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits on top. Bake for 25 to 35 minutes, or until chicken is cooked through and juices run clear. Garnish with parsley and serve.

Oven Swiss Steak

3 pounds round steak
1/2 cup all-purpose flour
salt -- to taste
24 ounces stewed tomatoes
1/2 cup celery -- chopped
1 cup carrots -- chopped
3 tablespoons onion -- chopped
1 teaspoon Worcestershire sauce

Cut meat into serving pieces. Combine flour and salt and pound it into the meat. In a small amount of shortening or oil, brown the meal. In a sauce pan, combine all other ingredients,. Cook, stirring constantly until mixture begins to boil. Put meat and vegetables into a baking dish, cover and bake 3 hours.


NOTES : I like to make this recipe in the crock pot. I just combine everything and let it cook all day.

Rhubarb Cake

1 1/2 cups brown suger
1/2 cup shortening
1 large egg
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rhubarb -- finely chopped
1 cup buttermilk
TOPPING:
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts

Prepare 9 X 13 inch pan. Preheat oven to 350°.

Blend brown sugar, shortening, egg and vanilla together and mix until smooth. Sift together dry ingredients and add alternately to sugar mixture with the buttermilk. Blend well and add 1-1/2 cups rhubarb cut up finely.

Pour into prepared pan. Combine topping mix and spread evenly over top of cake. Bake for 35 minutes or until tests done.

Note: I don't use all of the topping, because it doesn't stick to the cake and when you cut it, it falls off.

English Muffin Bread

5 1/2 cups all-purpose flour -- or more if needed
2 packages yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon soda
2 cups milk
1/2 cup water

Combine 3 cups flour, yeast, sugar, salt and soda together. Heat milk and water until very warm. Add to dry ingredients and mix vigorously. Add rest of flour until it makes a stiff batter. Spoon into well-greased pans(2 8-1/2 X 9-1/2) and let rise for 45 minutes. Bake at 400° got 25 minutes.



NOTES : This bread makes the best toast!

Olive Garden-like Alfredo Sauce

1 pint heavy cream
1/4 cup butter
2 tablespoons cream cheese
1/2 cup Parmesan cheese -- or up to 3/4 cup
1 teaspoon garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low. You may wish to season with a little salt and pepper.



NOTES : You really need to use heavy cream, half and half just doesn't work as well. The longer you can simmer this, the better it tastes.
This is wonderful to dip those great olive garden bread sticks in.

Chart House Blue Cheese Dressing

3/4 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt -- scant
1/3 teaspoon garlic powder
1 teaspoon worcestershire sauce
1 1/3 cups mayonnaise -- Best Foods preferred
4 ounces crumbled blue cheese

Combine all ingredients together.

Tortellini-Broccoli Salad

1 package cheese filled tortellini -- 7 ounces
2 cups broccoli flowerets
1/2 cup sliced red onion rings
1 pint cherry tomatoes -- cut in half
1/2 cup sliced fresh mushrooms
1/2 cup small cubes cheddar cheese
1/2 cup sliced celery
Italian Dressing

Cook tortellini according to package directions. Rinse with cold water. Combine the rest of the ingredients. Pour Italian dressing* over mixture to coat well. Refrigerate for 4 hours for best flavor.



*I used Bernstein's cheese and garlic dressing.


NOTES : May add additional ingredients for variations. sliced ripe olives, carrots, red or green pepper, etc. This is really a tasty salad.

Chicken Cordon Bleu Casserole

3 cups cooked chicken breasts -- chopped
1/2 pound shaved ham -- or ham, cut into small pieces
1/2 pound Swiss cheese -- shredded
1 can sliced mushrooms -- drained
5 green onions -- chopped
1 can cream of chicken soup -- undiluted
8 ounces sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Grease an 8 X 8 inch pan. Line the bottom of baking dish with chicken, top with ham, then mushroom and onions. Sprinkle Swiss cheese evenly over the top. Mix soup and sour cream with spices, pour over Swiss cheese, spread evenly. Sprinkle with dry breadcrumbs. Cover with plastic wrap and refrigerate overnight. When ready to bake, remove plastic wrap and bake 1 hour and 15 minutes in a 350° oven.



NOTES : I usually double this recipe and use a 9 X 13 pan. Serves a lot and men really like this hearty casserole.

Italian Chicken Steaks

2 cups Italian bread crumbs
1 large grated lemon rind
1/4 cup parsley
1 clove garlic -- minced
1 cup grated parmesan cheese
2 large eggs -- beaten
6 large chicken breasts -- boned and skinned

Pound chicken breasts to about 1/4 inch thick. Beat eggs and set aside in a shallow bowl. Mix together the bread crumbs, lemon rind, parsley flakes, garlic and parmesan cheese. Dip chicken in egg and then in bread crumb mixture. Do this in the morning and keep covered in the refrigerator. Heat skillet with olive oil and fry chicken on both sides until cooked through. If cooking a bunch, keep the cooked ones in the oven at 350 degrees until all are cooked.


NOTES : I use this recipe with chicken tenders - saves the step of boning and pounding. Also, I like to serve these with some type of pasta with an italian sauce. The combination is great.

Garlic Parmesan Chicken

2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
3 ounce can French-fried onions -- crushed
1 teaspoon dry mustard
1/2 cup butter
2 cloves garlic -- chopped
1 tablespoon Worcestershire sauce
8 boneless, skinless chicken breast halves

Preheat oven to 350°. Lightly grease a 9 X 13 inch baking dish. In a shallow bowl, combine the bread crumbs, cheese, onions and dry mustard; set aside. Melt butter in a small saucepan; add garlic and Worcestershire sauce, and saute' garlic until tender. Remove from heat.

Dip chicken breasts in garlic butter mixture, then roll in bread crumb and cheese mixture, coating thoroughly. Place coated chicken in the prepared baking dish. Drizzle with any remaining garlic butter mixture.

Bake in oven for 30 to 40 minutes, or until chicken is no longer pink and juices run clear.

Never-Fail Prime Rib

1 any size prime rib
salt and pepper -- to taste

Preheat oven at 375°. Place beef in a roasting pan, uncovered. Bake for 1 hour. After the hour, turn the oven off....DO NOT OPEN THE OVEN FOR AT LEAST 2 HOURS.

For a RARE roast --- 45 minutes before serving turn oven to 300°.
For MEDIUM roast --- 50 minutes before serving time turn oven to 300°.
For MEDIUM-WELL roast --- 55 Minutes before serving tie turn oven to 300°



NOTES : This can be started in the mid afternoon. It was the best prime rib I had ever had. Cooked perfectly. Don't know why it works, but it does. Just remember DO NOT OPEN THE OVEN DOOR!!!

Spicy Beef Tenderloin

1 cup port wine
1 cup soy sauce
1/2 cup olive oil
5 pounds beef tenderloin -- trimmed
3 tablespoons whole dried thyme
2 tablespoons onion powder
1 1/2 teaspoons ground cumin
1 tablespoon pepper
1 teaspoon ground cloves
1 teaspoon garlic powder
3 small bay leaves -- crumbled

Combine all ingredients together except roast. Place roast in a large, shallow dish or Ziplock bag. Pour wine mixture over the top and cover tightly. Refrigerate for 8 hours, turning occasionally. Uncover tenderloin and place meat on a rack in a roasting pan. Insert a meat thermometer, making sure it doesn't not tough fat. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° for rare, 150° for medium, or 160° for well done. Transfer meat to platter and garnish with watercress, or whatever you have on hand.


NOTES : I have made this several times and it is wonderful. It just melts in your mouth. Excellent flavor and although the roast is expensive, it is well worth it for a special occasion.

Hoover Bars

2 cups semi-sweet chocolate chips
1/4 cup shortening
5 cups Rice Krispies®
10 ounces Milk Duds -- 5-6 bar size packages
1 tablespoon water

Melt chips and shortening in microwave (stir every 30 sesconds until melted). Pour over Rice Krispies and stir to coat. Melt Milk Duds and water in microwave (stir every 30 seconds until melted). Mix with Rice Krispy mixture. Spread in greased 0 X 13 pan. Refrigerate to harden, cut into bars.



NOTES : WOW! What more can be said - these are terrific! We call them Hoover bars because you become a vacuum when eating them - you "suck" them right up.

Triple Chocolate Bliss Cake

1 package Devil's Food Cake Mix
1 cup sour cream
1 4 ounce package instant chocolate pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup water
Chocolate Topping:
3 cups thawed cool whip
1 package Baker's Semi-Sweet chocolate -- 8 squares

Preheat oven to 350 degrees. Lightly grease 12-cup fluted or tube pan. Beat all ingredients for cake together with electric mixer at low speed until just moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Mixture will be thick. Pour into prepared pan. Bake for 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes and then turn out onto cooling rack to cool completely. Place on serving plate.

For frosting, heat cool whip and chocolate in microwave on high 1 1/2 to 2 minutes or until chocolate is melted. Stir until mixture is well blended and then drizzle over cake.


Notes: I spray the pan with PAM and it doesn't stick. I also didn't have semi-sweet chocolate, but did have german chocolate, so I used that. The chocolate is really thick, so you might want to add a little milk if it's not the consistency you want.

Uncooked Chocolate Cream Candy

1 cup butter -- softened
3 cups confectioner's sugar
1 large egg white
1/8 teaspoon salt
2 teaspoons vanilla
5 ounces unsweetened chocolate
2 cups chopped walnuts or pecans

Cream butter and add sugar gradually. beat in egg white, salt and vanilla. Beat in slightly cooled chocolate. Spread in buttered 9" square pan. Chill cut in squares. Store in refrigerator.



NOTES : Fudge is good, but this is better! It actually melts in your mouth.

Cocoa Silk Icing

2 cups powdered sugar
1/4 cup cocoa
1 large egg -- beaten
1/3 cup butter -- softened
1 teaspoon vanilla

Combine all ingredients, beat at high speed until smooth. Makes icing foor 2-layer cake, a 9 X 13 inch cake or 24 cupcakes. Refrigerate. Makes 1 1/2 cups icing.

Zesty Roasted Garlic Bread

1 head garlic -- unpeeled
1 tablespoon olive oil
1 cup butter -- (2-sticks) softened
3 tablespoons minced parsley leaves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 loaf sourdough bread -- split horizontally

Preheat oven to 425 degrees F.

Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 minutes; cool.

Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine.

Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.

Toasted Muffin Bread

2 cups all-purpose flour (2 to 2 1/2 cups)
1/2 cup plus 1 1/2 tablespoons wheat germ
1/4 cup firmly packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 package Quick-Rise Instant Yeast
1/2 cup water
2 tablespoons butter or margarine
1 egg -- at room temperature
1/2 cup mashed ripe banana
1/2 cup chopped dates

In large bowl, mix 1 1/2 cups flour, 1/2 cup wheat germ, brown sugar, salt, cinnamon and undissolved yeast.

Combine water and butter in microwave-safe bowl; cook on HIGH (100% power) until liquids are hot to touch (125º - 130ºF). Butter does not need to melt. Gradually stir hot liquids into dry ingredients. Mix in egg, banana, dates and enough flour to make a stiff batter. Grease a microwave-safe 5 to 6-cup loaf pan or round casserole and coat with 1 tablespoon wheat germ. Turn batter into pan. Sprinkle top of batter with remaining wheat germ.

To rise: cook, uncovered, on LOW (30% power) 2 minutes, let stand 15 minutes. Repeat, if necessary until dough rises to top of pan. To bake: cook on HIGH (100% power) 4 1/2 to 5 minutes, or until top is no longer wet. Sides will still be moist. Remove from pan and cool on wire rack.

Slice and toast to serve.



NOTES : Variations:
Pumpkin Nut: Follow above directions except: add 1/4 teaspoon allspice to dry ingredients, replace banana with canned pumpkin and stir 1/3 cup chopped walnuts into batter along with dates. Bake as directed.

Hazel's Cranberry Bread

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg -- beaten
1 large orange
2 tablespoons butter -- melted
1 cup pecans
1 cup cranberries -- sliced

Preheat oven to 350°. Grease loaf pan and set aside. Grate Orange rind and juice the orange. Combine this mixture in a 3/4 cup measurer. Add boiling water to make 3/4 cup liquid. Sift flour and mix dry ingredients together in a large bowl. Add beaten egg, melted butter and orange juice mixture. Combine and stir in nuts and cranberries. Put in pan and bake for 1 hour, or until test done.

Note: This is a wonderful bread, I love the texture and flavor.

Poppy Seed Almond Bread

3 large eggs
2 cups granulated sugar
3 tablespoons poppy seeds
1 1/2 cups canola oil
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla
1/2 teaspoon lemon extract

rMix the first 5 ingredients togethe. Combine flour, baking powder and salt together. Mix alternately with milk. Pour into pan and bake at 350° for 1 hour. While warm, mix glaze ingredients together and frost the bread. Cool completely before slicing.

Jalapeno Cheddar Corn Bread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs -- lightly beaten
1/2 pound unsalted butter -- (2 sticks) melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar -- grated, divided
1/3 cup chopped scallions -- white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Chocolate Banana Bread

1/2 cup butter or margarine, softened
1 cup sugar
2 egg
1 cup mashed ripe bananas
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped nuts

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan.

Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Note: Whenever I make a quick bread like this, I always spray the pan with Pam and cut a strip of waxed paper to run along the bottom and up the ends. I then spray again and I never have a problem with getting the bread out of the pan.

Blueberry Lemonade

1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1 1/2 cups freshly squeezed lemon juice (from about
10 big lemons -- including pulp but not seeds)


First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.


NOTES: This is a good base recipe - you can use raspberries or strawberries also.

Fruit Smoothie

1 10.5 ounce Soy Milk -- or Regular Milk
1 medium banana
2 cups unsweetened orange-pineapple juice -- chilled
1 8 ounce can unsweetened crushed pineapple -- chilled

Combine all ingredients in electric blender; cover and process until smooth. Serve immediately.
Makes 5 cups

Trash

2 cups cheese-flavored "fish"
2 cups small pretzels
2 cups corn chex®
2 cups Frito's
1 cup peanuts
1 cup pecans
1/2 cup butter
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sauce
2 teaspoons Lawry's seasoning salt
2 teaspoons garlic powder

Melt margarine in large roasting pan in the oven. Stir in all seasonings and mi well. add rest of ingredients and stir to coat evenly. Bake at 250 degrees for about an hour, stirring every 15 minutes, until mixture appears dry. Spread out on a large bath towel to cool. Store in a tightly covered container.


NOTES : My family use to make the classic chex mix until I found this recipe. It has a "bite" to it. I make it in the microwave. It is so much faster and you follow the same directions, but it takes a total of about 15 minutes.

Shrimp Dip

8 ounces cream cheese
3/4 cup mayonnaise
1 tablespoon lemon juice
1/2 tablespoon finely chopped onion
1 large egg -- beaten
1/4 pound fresh baby shrimp -- or more if needed

Mix cream cheese, mayonnaise, lemon juice, onion and egg in food processor. Stir in shrimp by hand and bake in 8: greased pie pan at 350° for 25 minutes.


NOTES : This appetizer is good hot or cold. Serve with crackers. Can also be made with crab or artichoke hearts (cut up).

Chili & Cheese Dip

6 ounces cream cheese -- softened
15 ounces chili, no beans
1/2 cup chopped green onions
4 ounces chopped green chilies
1 1/2 cups shredded cheddar cheese



Spread cream cheese on the bottom of a baking dish. (Put in the microwave for a few seconds to make easier to spread)
Use 1/2 of the chili to cover cream cheese. Over it, sprinkle 1/2 of the green onions and chilies. Repeat layers. Cover with cheddar. Just before serving, put in the microwave or regular oven until cheese is melted and chili is heated.

Cheesy Onion Roll Up

1 cup sour cream
8 ounces cream cheese -- softened
1/2 cup shredded cheddar cheese
3/4 cup sliced green onions
1 tablespoon lime juice
1 tablespoon seeded and minced jalapeno peppers
10 6-inch flour tortillas
16 ounce jar picante sauce

In a medium bowl, mix sour cream, cream cheese, cheddar cheese, green onions, lime juice and jalapeno peppers. Spread one side of each tortilla with the sour cream mixture. Tightly roll each tortilla. Place rolled tortillas on a medium serving dish and cover with plastic wrap. Chill in the refrigerator at least 1 hour. Slice tortillas into 1 inch pieces. Serve with picante sauce.

Dover Shrimp Pate'

16 ounces cream cheese -- softened
1 1/2 tablespoons fresh lemon juice
1 teaspoon granulated sugar
1 pound salad shrimp
1 tablespoon chopped parsley
1 dash white vermouth
3 medium green onions -- chopped, green portion only
1 teaspoon grey poupon mustard
salt & pepper to taste

Whip cream cheese in electric mixer, add half of shrimp (well drained). Whip again until shrimp are broken. Fold in remaining ingredients. Chill. Serve with assorted crackers or vegetables.

NOTES : This is a great appetizer. Can be made ahead. You'll get rave reviews for this recipe.

Layered Mexican Bean Dip

2 cans bean dip
3 ripe avocados
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
1 can sliced black olives
1 bunch green onions -- sliced
3 firm tomatoes -- diced
grated cheddar cheese

Spread bean dip on platter or plate. Mash avocados and mix in a little lemon juice to keep them from turning brown. Spread that over the bean dip. Mix together the sour cream, mayonnaise and taco seasoning packet. Spread that over the avocado mixture. Layer the olives, green onions and tomatoes and sprinkle the cheese on top. Serve with corm chips for dipping.


NOTES : I like to make this because it is always a hit. I substitute a can of refried beans for the bean dip - lots cheaper. I usually put it in the food processor with a small can of green chilies and mix it. If it's too thick, add a little salsa. You can use any cheese, or a combination - Pepper jack cheese is great if you like more spice.

Snicker's Salad

1 5 ounce package instant vanilla pudding and pie filling
1 cup milk
12 ounces frozen whipped topping -- thawed
6 large apples -- peeled, cored and chopped
6 2.16 ounces Snickers candy bars
1/4 cup seedless grapes -- optional

Prepare the pudding mix using the 1 cup of milk. Blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled, or overnight.


NOTES : The grapes and candy bars taste good together. Your friends will want the recipe and wonder what's in the salad, they can't figure it out.

Candied Sweet Potatoes

4 pounds sweet potatoes -- quartered
1 1/4 cups Margarine
1 1/4 cups Brown sugar
3 cups Miniature Marshmallows -- divided
ground cinnamon -- to taste
ground nutmeg -- to taste

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain,
cool and peel.

In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg.
Cook, stirring occasionally, until marshmallows are melted.

Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.

Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.




NOTES : A delicious, sweet version of candied sweet potatoes. Prep Time: approx. 5 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 40 Minutes.

Chocolate Iced Bittersweets

2 cups powdered sugar
1 teaspoon salt
4 cups all-purpose flour
2 cups butter
4 teaspoons vanilla
FILLING:
2 cups powdered sugar
4 tablespoons butter
2 teaspoons vanilla
6 ounces cream cheese -- softened
1 cup chopped nuts
1 cup coconut
FROSTING:
1 cup chocolate chips
4 tablespoons butter
4 tablespoons water
1 cup powdered sugar

In a large bowl cream 2 cups each powdered sugar and butter, salt and vanilla until light and fluffy, mix in flour. Shape dough into balls using teaspoon full of dough for each cookie. Please 2 inches apart on an ungreased baking sheet and make a thumb print in each. Bake for 12-16 minutes at 350 degrees until lightly browned on edges, remove immediately.
For filling, in a small bowl cream powdered sugar, flour, vanilla and cream cheese until light and fluffy. Stir in nuts and coconut. Use 1-2 teaspoons to fill each warm cookie.

For topping, in a small bowl add chocolate chips, water, butler and heat in microwave until chips are melted. (You don't want the mixture too hot or you will have to add more powdered sugar to make it the right consistency). Blend in sugar until smooth, drizzle over cookie.
Carbohydrates.

NOTES : These are a wonderful christmas cookie. They take a little bit of extra time, but they are well worth it.

Cranberry Buttermilk Scones

3 cups all-purpose flour
1/3 cup sugar -- plus 2 tablespoons
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter or margarine -- cold
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange peel
1 tablespoon milk
1/4 teaspoon ground cinnamon

In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter. Stir in the buttermilk just until combined. Fold in the cranberries and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6 inch circle.

Cut each circle into six wedges. Place on a lightly greased baking sheet. Brush with milk, Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Makes 12


NOTES : These are fast to make and wonderful. I make them and wrap individually in a zip lock bag and put in freezer

Chinese Fried Rice

4 cups cooked white rice -- cold
3 large eggs -- beaten
4 each green onions -- sliced
2 large mushrooms -- sliced
6 ounces cocktail shrimp
3 stalks celery -- sliced on the diagonal
1 teaspoon salt
1/2 teaspoon pepper
1 cup ham -- diced
4 tablespoons soy sauce
1/2 teaspoon MSG -- optional
6 tablespoons vegetable oil -- divided

Heat 1/2 of oil in wok and scramble eggs until done, Cut eggs into small pieces and set aside. Heat more oil and stir-fry meat (ham or chicken), shrimp, mushrooms, celery and onions for 1 minute. Add rice, eggs and seasonings. Stir-fry until rice is hot. Serve with additional soy sauce.

Aunt Helen's Chicken Supreme

3 cups chicken -- cooked and cut up
1 package Rice-Roni -- chicken flavor
1 can chicken broth
1 can cream of chicken soup
3/4 cup mayonnaise
1 cup celery -- finely chopped
1/2 cup onions -- finely chopped
1 can waterchestnuts -- sliced and drained
1/2 medium green pepper -- diced

Mix all ingredients together and let set overnight in refrigerator. Bake at 350° for 1 hour. Can put crushed potato chips on top during baking if desired. Serves 12

Cheddar Chowder

1 1/2 quarts water
1/2 tablespoon salt
1/2 teaspoon onion salt
1/4 teaspoon pepper
1/2 cup diced onion
1/2 teaspoon Worcestershire sauce
1 1/2 cups elbow macaroni
4 cups grated cheddar cheese
1 1/4 quarts non-dairy creamer
1/2 teaspoon mustard

Combine salt, onion salt, pepper, onions and water in pan. Cook until the onions are tender. Add macaroni, Worcestershire sauce and dry mustard. Cook until macaroni is done. Add cheese and stir until melted. Add scalded non-dairy creamer. Heat but do not boil. Serve.

Sharon's Chili

2 pounds hamburger
2 medium onions -- diced
3 large cans chili beans
1 can Kidney Beans -- rinsed and drained
1 can Dennison's chili without the beans
3 tablespoons chili powder -- HEAPING
1 tablespoon cumin -- HEAPING
1 large can tomato juice

Brown the hamburger and onion. Drain and transfer to a large pot and add remaining ingredients. Cook slowly about an hour. I taste it at this point and adjust seasonings. If you want it a little more juicy, add more juice or a can of beer works well too.


NOTES : This is the way I make my chili. I use to put a "Chili Brick" in it instead of the Dennison's chili con carne, but they are kind of hard to find.

Applesauce Ring

1/2 cup red hot cinnamon candies
2 cups hot water
2 3 ounce packages sugar free raspberry jello
4 cups applesauce

Stir cinnamon candies in hot water until dissolved. Add gelatin, stir well. Add applesauce and pour into a ring-shaped mold or a pretty bowl. Chill until firm



NOTES : Kids really like this. I use unsweetened applesauce.

Golden Fruit Punch

1 can fruit cocktail (30 ounces) -- undrained
1 can peaches (29 ounces) -- undrained
1 can crushed pineapple (20 ounces) -- undrained
4 medium bananas
2 cups sugar
12 ounces frozen orange juice concentrate -- thawed
2 tablespoons lemon juice
lemon-lime soda -- chilled

Place fruit cocktail in blender; cover and process until smooth. Pour into a large freezer container. Repeat with peaches and pineapple. Place bananas, sugar and water in the blender; process until smooth. Add to pureed fruit with orange juice concentrate and lemon juice; mix well. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving, mash with a potato masher or large spoon. For each serving, combine 1/4 cup fruit slush with 3/4 cup soda. Yields 64 one cup servings.

Water Chestnuts and Rice

1 cup butter
8 ounces fine egg noodles
2 cups instant rice -- uncooked
2 cans Campbell's French Onion Soup
2 cans Campbell's Chicken Broth
1 teaspoon soy sauce
2 soup cans water
1 can water chestnuts -- drained

Preheat oven to 350°. Melt butter in a large skillet over low heat. Add noodles and cook until golden (kind of like rice-a-Roni), stirring occasionally, about 20 minutes. Remove from heat.

Combine rice, onion soup, broth and soy sauce in a large bowl. Add noodles and remaining butter. Drain water chestnuts, reserving liquid, and add to rice mixture (I like to "sliver" them). Measure liquid, adding enough water to equal 1/2 cup. Stir into the rice. Turn into a 2-quart casserole dish. Cover and bake until rice is tender and liquid is absorbed, about 45 minutes.


NOTES : This is a great make-ahead dish. The flavor is excellent.

Pat's Crock Pot Beans

1 pound hamburger
1/2 large green pepper -- chopped
1/2 large onion -- chopped
1 large can B & M Baked Beans
1 can black-eyed peas
1 can kidney beans
tiny while onions
SAUCE:
1 1/2 cups ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/4 cup vinegar
1 teaspoon dry mustard

Brown hamburger, green pepper and onion together. Drain and add other ingredients

Notes: I use the whole can of B & M, but rinse the other beans. I also try to find S & W tiny white canned onions, but difficult to find, so I buy them frozen. These onions really give it that special taste, so don't skip this ingredient. I've also added garbanzo beans and little smokies or kielbasa sausage. Cook in crock pot all day on low - can eat as soon as 4-5 hours if needed.


NOTES : This is a great recipe to feed a crowd or take to a pot luck. Everyone loves them.

Jeff's Baked Beans

4 cans baked beans -- (16-ounce)
1 can crushed pineapple -- (20-ounce) drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon -- crumbled
1 can french-fried onions -- (6-ounce) crushed
Salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.

Pockets-of-Lemon Cake

1 package white cake mix
1 1/4 cups water
1/2 cup canola oil
4 large egg whites
1 can lemon pie filling
1 can lemon frosting
8 ounces whipped topping

Heat oven to 350° F. Prepare 9 X 13 pan and set aside. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350 degrees for 30-40 minutes or until edges pull away from pan and top is golden brown. Allow cake to cool for 45 minutes or until completely cooled. In medium bowl combine frosting and whipped topping; blend well. Spread over cooled cake. Best if served chilled. Store lightly covered in refrigerator.

Minestrone Soup

2 tablespoons butter or margarine
1 pound beef -- cut into 1/2 to 3/4" pieces
7 cups water
2 15 oz cans tomato sauce
1 14.5 ounce can petite diced tomatoes
1 medium onion
1/2 cup celery -- chopped
4 cubes beef bouillon
2 tablespoons dried parsley flakes
1 15 ounce can garbanzo beans -- rinsed and drained
1/2 cup shell macaroni
2 cups shredded cabbage
1 small zucchini -- unpeeled, sliced
2 medium carrots -- sliced
1/2 teaspoon dried thyme
1 teaspoon salt
pepper to taste

In a 6 to 8 quart dutch oven over medium heat, melt the margarine or butter. Add the cut up meat and cook until browned. (I've used left over meat) Stir in the water, tomato sauce, tomatoes, onion, celery, bouillon cubes, parsley flakes, thyme, salt and pepper. Bring mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/4 hours or until the meat is tender.

Add the carrots, cabbage, zucchini, garbanzo beans and macaroni. Return the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender and the macaroni is done, Stirring occasionally. Top each bowl with freshly grated parmesan cheese and pass the crispy french bread.


NOTES : If you don't try another recipe in this blog, you have to make this. It's the best minestrone I have ever tasted. I usually use 1/2 head cabbage, 2 small zucchini and 2 carrots. There are hardly any spices in the recipe, but the flavor is just perfect!!!

Mashed Potato Casserole

This is a great make-ahead casserole - make as little or as much as you want. It taste's just like "dressed" bake potatoes

Potatoes -- boiled
Butter
Milk
Green Onions
Grated Cheddar Cheese
Sour Cream
Crumbled Bacon -- Optional

Cook and mash potatoes with butter and milk until stiff. Add sour cream until mixture is consistency desired for mashed potatoes. Add 1 bunch of sliced green onions and bacon if desired. Put into a casserole dish and "ice" it with a thin layer of additional sour cream. You can refrigerate it at this point until ready to cook. Turn oven to 350° and bake potato casserole for about 20 minutes or until heated through. Remove from oven and add grated cheese. Return to oven and cook an additional 10 minutes or until cheese is melted and casserole is hot.