Telephone Bars

1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons cocoa
1 1/2 cups all-purpose flour
1 cup chocolate chips

Pour the boiling water over the chopped dates and soda in a small bowl. Mix and cool. Cream the sugar and shortening. Add the eggs, vanilla, salt and cocoa. Then add the flour alternately with the date mixture and beat well. Spread in a greased 9" X 13" pan and sprinkle chocolate chips on top. Bake at 350° for 30 - 35 minutes. Cut into bars when thoroughly cooled

NOTES : The friend that gave me this recipe said that every time she served it, her guests telephoned the next day for the recipe!

Crab Stuffed Chicken Breasts

8 tablespoons butter or margarine -- divided
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup chopped onions
12 ounces crabmeat
8 ounces mushroom stems and pieces -- drained
2/3 cup crushed saltines -- (about 20)
4 tablespoons minced fresh parsley
1 teaspoon salt
dash pepper
8 boneless skinless chicken breast
8 ounces shredded Swiss cheese
1 teaspoon paprika


In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bringing to a boil; boil and stir for 2 minutes. Remove from heat; sset aside. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley , salt, pepper and 2 tablespoons of the white sauce, heat through. Flatten chicken to 1/4 inch thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-imch square pan. Top with remaining white sauce. Cover and bake at 350° got 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake uncovered 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.

Lemon Meringue Pie in Microwave

1 1/2 cups sugar
pinch salt
3 tablespoons cornstarch
1 1/2 cups water
1/3 cup water
4 large eggs -- separated and yolks beaten
1 each grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon butter
1 9-inch pre-baked pie crust
1/2 teaspoon cream of tartar

For the filling, in a 2-quart microwavable bowl, stir together 1 1/2 cup sugar, the salt and 1 1/2 cups water. heat to a boil in the microwave. Remove from the heat. Mix cornstartch with the 1/3 cup water to make a smooth paste. Gradually stir into boiling sugar mixture, return to microwave and cook, stirring until mixture is thickened and clear. Mix lemon juice with the egg yolks . Gradually stir into thickened mixture. Cook for a minute more or until mixture comes back to a boil. Stir in the lemon zest, and butter. Turn the filling into the pie crust.

For the meringue, Preheat oven to 350°. In a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy. Add a scant 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread meringue on top of filling, being careful to seal all the edges against the crust. Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature away from drafts. Then refrigerate.

NOTES : I always make this type of pie in the microwave. It doesn't take as long and it won't burn.

World's Best Chili

2 pounds ground beef chuck
1 pound bulk Italian sausage -- Hot
3 15 ounce cans chili beans in spicy sauce
1 15 ounce can chili beans -- ( Kidney), rinsed & drained
2 28 ounce cans diced tomatoes with juice
1 6 ounce can tomato paste
1 large yellow onion -- chopped
3 stalks celery -- chopped
1 medium green bell pepper -- seeded and chopped
1 medium red bell pepper -- seeded and chopped
2 whole green chile peppers -- seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire Sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black Pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 bag corn chips (Fritos®) -- (10.5 ounce)
1 8 ounce package shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


NOTES : I won a chili cook-off with this recipe - it is wonderful!!!

Bacon Wrapped Chicken

6 each boneless skinless chicken breast
8 ounces whipped cream cheese w/onion & chives
1 tablespoon butter -- cubed
salt to taste
6 pieces bacon

Flatten chick to 1/2" thickness. Spread 3 tablespoons cream cheese over each breast. Dot with butter and sprinkle with salt; roll up. Wrap each breast with a bacon strip. Place, seam side down, in a greased 9 X 13 pan. Bake uncovered at 400° for 35 to 40 minutes or until juices run clear. Broil 6" from the heat for 5 minutes or until bacon appears crisp.


NOTES : This is pretty to serve and has a really good taste. if you don't use all the whipped cream cheese, use it up on a bagel.

Easy Chocolate Truffles

12 ounces chocolate chips
8 ounces cream cheese -- softened
3 cups powdered sugar -- sifted
1 tablespoon coffee liqueur (or flavoring)
1 tablespoon orange liqueur (or flavoring)
1 tablespoon almond liqueur (or flavoring)
finely chopped nuts
unsweetened cocoa
flaked coconut
candy sprinkles

In a large microwave-safe bowl, melt chocolate on HIGH for 2 minute (stirring halfway through heating time). Stir until chocolate is completely melted.

In another large bowl, beat cream cheese until smooth. Gradually beat in sugar until well blended. Divide mixture into thirds. Add 1 flavoring or liqueur to each third. Mix each batch well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in either nuts, cocoa, coconut, or sprinkles. Store in tightly covered container in the refrigerator.

Aunt Lela's Candy

1 can sweetened condensed milk
1 cup butter -- melted
2 cups powdered sugar
1 cup coconut
1 tablespoon vanilla
dipping chocolate

Mix the condensed milk and the melted butter together. Add powdered sugar and mix well. Work in the coconut (Aunt Lela uses as much as she can get in, usually slightly more than a cup) and add the vanilla flavoring. Form into small balls and let set to "crust" before dipping in chocolate.


NOTES : We usually make this up and separate it into small batches and add various flavorings (maple and walnuts, mint and green food coloring) Just use your imagination. This keeps a long time when tightly covered and refrigerated.

Berry Good Banana Bread

1 box White Cake mix
1 3/4 cups mashed ripe bananas -- about 4
1 1/2 teaspoons apple pie spice
2 large eggs
1 cup fresh blueberries
3/4 cup cranberries -- dried or fresh

Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2 loaf pans. Set aside

Combine cake mix, banana, spice and eggs until moistened. Beat by hand 1 minute (batter will be lumps). Fold in blueberries and cranberries.

Divide batter between pans and bake for 45 minutes or until test done.

Banana Blueberry Quick Bread

1/2 cup shortening
1 5/8 cups all-purpose flour
1 cup white sugar
2 eggs
1 cup mashed bananas
1/2 cup quick cooking oats
1/2 cup chopped pecans
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries

Preheat oven to 350°. Grease and flour a 9x5 inch loaf pan.

In a medium bowl, dredge blueberries in 1/8 cup flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda, and salt.

In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.

Bake for 50 to 55 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Black Angus-like Garlic Cheese Bread

1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions -- chopped
2 cloves garlic -- pureed


Split french bread into halves horizontally. Mix butter, cheeses, mayonnaise, green onion and garlic in a bowl, blending well. Spread the cut side of bread with cheese mixture. Bake at 350° got 7 minutes. Place under broiler about 3 minutes longer. Cut into slices and serve.

Never Fair 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 TWO 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

* Exported from
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.

Angel Hair Pasta with Spicy Shrimp

3/4 pound angel hair pasta or spaghetti
1 tablespoon olive oil
2 cloves garlic -- minced
1 pound frozen peeled and deveined medium shrimp -- thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons butter

Cook the pasta according to the package directions. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted. Toss the pasta with the shrimp mixture.