Oatmeal Cake

Source: More With Less Cookbook

• 1 1/3 cup boiling water
• 1 cup quick oats

Pour water over oats.  Let stand 20 minutes.

• 1/2 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 1/3 cup flour
• 1 tsp. baking soda

Cream shortening and sugars.
Add eggs.
Add dry ingredients.
Add oats.
Bake at 350º for 30 minutes or until done.

Topping:

• 1/2 stick butter
• 1/2 cup brown sugar
• 1/4 cup cream
• 1 tsp. vanilla

Put in pan, boil 5 minutes, stirring all the time.
Remove from heat, and add:

• 1/2 cup coconut
• 1/2 cup nuts

Our over warm cake and broil 2 minutes.

Chocolate Caramel Bars

Source: Jenny White / Taste of Home Magazine
Yield: 4 ½ dozen

• 2 ¼ cups flour, divided by 2 cups, ¼ cup
• 2 cups quick oats
• 1 ½ cup brown sugar
• 1 tsp. baking soda
• ½ tsp. salt
• 1 ½ cups cold butter
• 2 cups chocolate chips
• 1 cup pecans, chopped
• 12 oz. jar caramel ice cream topping

1. Combine: 2 cups flour, oats, brown sugar, baking soda, and salt.
2. Cut in butter until crumbly. Set aside half of the mixture.
3. Press other half into a greased 13”x9” pan. Bake @ 350º for 15 minutes.
4. Sprinkle chocolate chips and nuts over hot layer.
5. Whisk caramel and ¼ cup flour together until smooth. Drizzle over as the next layer.
6. Top with the reserved dough crumbs, spreading them over evenly.
7. Bake for 18-20 minutes until golden brown.
8. Cool on a wire rack for 2 hours before cutting.

Sausage Muffins

Source: Tam in AZ / SL

• 1 lb. sausage, cooked and drained 
• 2 cups self rising flour 
• ½ stick butter, melted 
• 1 egg
• 1 cup milk 
• 1 ½ c. Cheddar cheese 

Make a well in flour and add butter, egg and milk. Mix until blended. Stir in sausage and cheese. Bake in greased tins 375 degrees for 20-25 minutes.

These freeze well.

Linguine ala Anne

Source: OAMC

• 12 oz. linguine
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 tsp. salt
• 12 oz. evaporated skim milk
• 4 oz. mushrooms
• 1 1/3  cups water (or chicken broth, then skip bouillon)
• 1 cube chicken bouillon (I use "Better Than Bouillon)
• 4 cups cubed ham
• 1/2 cup grated Romano cheese (I usually sub Parmesan)
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 1 tbsp. oil
• 1 cup croutons

1. Cook linguine according to the directions, drain and return to the pot.

2. While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.

3. Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.

4. Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a greased 13x9x2 inch baking dish, leaving a slight hollow in the middle.

5. Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish.

6. Saute red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.

To serve: thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center. Makes 8 servings.

My Man's Cookies

Source: Vanguard Cookbook

• 1/2 c. Crisco
• 1 egg
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 c. coconut
• 1 c. flour
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/2 tsp. soda
• 1 tsp. vanilla
• 1/2 c. nuts
• 1 c. oatmeal

1. Cream Crisco and sugars; beat in egg.
2. Add flour, soda, baking powder and then last ingredients. 
3. Bake at 375º. 

Way to a Man's Heart Cookies

• 2 sticks (8oz.) butter 
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp. vanilla
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups oatmeal
• 1 cup coconut
• 1 bag Heath chips
• 1 bag semi-sweet chocolate chips

1. Cream butter and sugars together, beat in eggs and vanilla.
2. Combine flour, baking powder, soda, salt; combine with wet mixture.
3. Add the oats and chips.
4. Bake at 325º for 14-16 minutes.
5. 
   

Ham Delight Sandwiches

• 1 stick butter
• 1 tsp. Worchestershire Sauce
• 1 medium onion, chopped (1/2 cup)
• 2-3 tbsp. poppy seeds
• 3 tbsp. mustard 

• 1 lb. ham (16 slices)
• 1/2 lb. Swiss cheese (8 slices)
• 8 Hamburger buns or rolls

Mix first 5 ingredients together and spread on rolls.  Layer ham and cheese on each and wrap in foil.  Heat for 10 minutes at 400º or freeze for future use.

To heat frozen sandwich, place frozen sandwich in a 350º for 30-35 minutes, or until cheese is melted.

Lemon Squares

Source: Nancy Ramberg

• 1 cup flour
• 1/2 cup butter
• 1/4 cup confectioner's sugar
• 2 eggs
• 1 cup sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 tbsp lemon juice

1. Mix flour, butter, and confectioner's sugar together, press into an 8" square pan.
2. Bake for 20 minutes at 350º.
3. Beat the remaining ingredients together and pour over hot crust.
4. Bake for an additional 25 minutes.
5. Dust with confectioner's sugar.
6. Cut into squares when cool.

Parmesan Salad Dressing

Combine until well blended:

• 1 gallon mayonnaise (1 pint)
• 2 lb. sour cream (4 oz.)
• 2 cups vinegar (4 tbsp.)
• 2 tbsp. black pepper (1/2 to 1 tsp.)
• 3 lb. parmesan cheese (6 oz.)
• 8 tbsp. salt (1 tbsp. or delete)
• 4 tbsp. garlic powder (1 1/2 tsp.)

Swedish Pancakes (Plattar)

• 1 cup flour
• 2 tbsp. sugar
• 1/4 tsp. salt
• 3 eggs
• 3 cups milk

1. Sift flour into bowl; add sugar & salt.
2. Add eggs and milk gradually, stirring into well blended.
3. Let stand 2 hours.
4. Heat pan and butter well.
5. Beat batter again, pour by tablespoons into sections of the plattar pan and fry on both sides until nicely brown.
6. Place on a very hot platter and serve immediately with lingonberries.

Pumpkin Bread

• 2/3 cup shortening
• 2 2/3 cups sugar
• 4 eggs
• 1 lb. can pumpkin
• 2/3 cup water
• 3 1/3 cups flour
• 2 tsp. soda
• 1 1/2 tsp. salt
• 1/2 tsp. baking powder
• 2/3 cup raisins
• 2/3 cup walnuts
• 1 tsp. cloves
• 1 tsp. cinnamon

1. Cream shortening and sugar.
2. Stir in eggs, pumpkin, water.
3. Blend in dry ingredients, then nuts and raisins.
4. Bake 70 minutes at 350º.

Famous Oatmeal Cookies

Yield: 5 dozen

• 3/4 cup shortening
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1/4 cup water
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3 cups oats, uncooked

1. Beat shortening and sugars, then egg, water, and vanilla together until creamy.
2. Sift flour, salt, soda; add to creamed mixture; blend well.
3. Stir in oats.
4. Drop by teaspoonfuls onto greased cookie sheets.
5. Bake at 350º from 10 to 12 minutes.

Brownies

Source: Nancy Ramberg

• 1 cup butter 
• 2 squares unsweetened chocolate
• 2 cups sugar
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. salt
• 4 eggs
• 2 tsp. vanilla
• 1 cup chopped nuts (optional)

1. Melt butter with chocolate.  Remove from heat.
2. Stir in sugar, flour, baking powder, salt.
3. Beat in eggs and vanilla.
4. Spread in a greased 13"x9" pan.
5. Bake at 350º for 45 minutes.

Frosting (Optional)

• 2 squares unsweetened chocolate
• 1 cup brown sugar
• 6 tbsp. butter
• 1/2 cup water
• 3 cups powdered sugar
• 2 tsp. vanilla

Melt chocolate, brown sugar, and water.  Heat to boiling point, stirring constantly.  When cool, beat in vanilla, salt, powdered sugar. 

Original Nestle Toll House Cookies

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Afgans

Source: Ann Taylor

Mix together in order:

• 14 tbsp. butter
• 1/2 cup sugar
• 1 1/4 cups flour
• 1/4 cup cocoa
• 1 1/4 cups cornflakes

Drop by teaspoonfuls onto a greased cookie sheet.

Bake for 15 minutes at 350º.

Blonde Brownies

Source: Nancy Ramberg

• 2 cups unsifted all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 2 cups firmly packed brown sugar
• 2/3 cup shortening, melted
• 2 slightly beaten eggs
• 2 tsp. vanilla
• 1 cup chocolate chips

1. Mix flour, soda, baking powder, salt.
2. Add sugar to melted shortening, mix well.
3. Blend in eggs and vanilla.
4. Add flour mixture gradually, mix well.
5. Spread in a 13"x9" pan.  
6. Sprinkle with chips.
7. Bake at 350º for 30 minutes.
8. Cool in pan; cut in bars.

Mormor's Goda Pepparkakor

Source: Mormor

Preheat oven to 350º.
Grease & flour a loaf pan.
Mix in order:

• 3 eggs
• 1 1/2 cups sugar
• 1 1/2 cups sour cream
• 1 1/2 cups flour
• 2 tsp. cinnamon
• small tsp. cloves
• 1/2 tsp. ginger
• 1/2 tsp. cardamon
• 1 tsp. baking soda
• 1 tsp. hjortron salt OR baking powder
• 2 tbsp. lingon or jam
• 3 tbsp. melted butter

Bake for 50-60 minutes, or until a toothpick inserts comes out clean.

Cheese Delight

Preheat oven to 350º.

Mix until creamy:

• 16 oz. cream cheese
• 1/4 cup sugar
• 1 tsp. vanilla
• 1 egg yolk (reserve white)

Line the bottom of a 13"x9" pan and press out the perforations:

• 1 package (8 oz.) crescent rolls

Spread cream cheese mixture over the the rolls, and top with:

• 1 package (8 oz.) crescent rolls

Beat reserved egg white until frothy, and top rolls with it and 1/4 to 1/3 cup sugar.

Bake for 20-25 minutes until golden brown.

Buttermilk Cornbread

Source: Bethany, SL Forum

• 1/4 lb. butter
• 2/3 c. sugar
• 2 eggs
• 1/4 t. baking soda
• 1 c. buttermilk
• 1 c. cornmeal
• 1 c. unsifted flour
• 1/4 t. salt

Melt butter in large pan. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Add cornmeal, flour and salt. Stir until well blended. Pour into greased 8-inch square pan. Bake at 375 degrees for 30 minutes.

Dutch Babies

Source: Progressing Pilgrim, SL Forum

Amounts depend on cast iron skillet size.

3 C. Pan: 1 1/2 Tbsp butter, 1 egg, 1/4 c milk, 1/4 c flour
4 C. Pan: 3 Tbsp butter, 2 eggs, 1/2 c milk, 1/2 c flour
2-3 qt pan: 1/4 c butter, 3 eggs, 3/4 c milk, 3/4 c flour
3-4 qt pan: 1/3 c butter, 4 eggs, 1 c milk, 1 c flour
4-41/2 qt pan: 1/2 c butter, 5 eggs, 1 1/4 c milk, 1 1/4 c flour

Put butter in pan in pre-heated 425º oven. Mix eggs in blender, with blender going pour in milk, slowly add flour. (Note: I just dump in everything and process the dickens out of it, scraping down the sides if necessary.)

Remove pan from oven, pour batter in melted butter. Bake at 425 for 15-25 minutes, depending on pan size, until golden brown. Humps and bumps are normal. Serve directly from pan. Sprinkle with lemon juice and powdered sugar, if desired. Top with fresh fruit, berries, jam, syrup, etc. 1-6 generous servings.

Pulled Pork

Source: Janet (5kidsin5years) SL Forum

In my little town in MO where I came from there is a little lady who is barely 5 feet tall (and about as wide, God love her!) and she is one of these awesome cooks! Her name is Marie and she is the one you always ask "What did YOU bring to the bake sale today, Marie?" and then after she tells you, you go buy it! LOL. Every Labor Day she makes a ton of this pulled pork and her women's group sells it at this local fair for profit for their group. Everybody knows to get to her booth for lunch. And she gave out the recipe (can you believe it? Hooray for us!).

This has SUCH a good flavor and I love it that it's pretty cheap to make and you can start it the day before. Great for large gatherings (doubled), pot luck suppers, or an easy meal to start on a Sat night and can be ready for company after church. Goes GREAT with cole slaw and chips and is a real treat.

4# pork shoulder or trimmed beef or pork roast
2 tsp salt
1 onion chopped or some onion powder
2 cups ketchup of BBQ sauce
8 oz taco sauce (I'm not talking about salsa)
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp worch sauce
1 tsp liquid smoke
1 tsp oregano
1 tsp black pepper
1 Tbsp DRY mustard
1 tsp garlic powder

Night before, put meat and salt in crockpot 8-10 hours on low. Drain next morning and debone and gently shred the meat (it will be tender!). Cook another 2-6 hours with all other ingredients mixed in (ok, this will smell fantastic!) but watch so that it doesn't burn. If sauce is thin, remove lid last 2 hours. Serve on buns. Freezes well

When pork shoulders are on sale I buy one like I did last night (.98/pound for a pork picnic roast or something like that..they go even cheaper than this at times). It was about 9# so I'll double this recipe and freeze some or serve a crowd with it.

I often make this when I need to take a meal to a friend. No matter how big her family is, doing a 9# roast will serve her family and mine. Many times I will freeze some of it in muffin cups for a couple hours till hard, then remove from muffin tin and drop the serving sized portions into a ziploc. That way when somebody wants a good meal, its easy to pop one in a bowl in the microwave with a paper towel over it and in seconds you have a delicious pulled pork sandwich!

Hope many will enjoy this!

By the way, you can always serve extra taco sauce for the adults who want it spicier. My sil is one of those types so I bought extra hot taco sauce for her. I made this last summer, froze it, and took it up to their cabin in North Carolina. Just warmed it back up in the crockpot and it was a great meal for the crowd that came in from skiing on the lake, without heating up the cabin much. And on the other hand, if your kids don't like any spice at all, leave out the taco sauce or cut the amt in half. Will still be good I'm sure, but the amt here doesn't make it 'spicy' by any means. I think I use a 12 oz bottle of taco sauce for an 8# roast.

Creamy Italian Chicken

Source: Fix It & Forget It Cookbook

• 4 boneless skinless chicken breasts
• 1 envelope Italian salad dressing mix
• 1/4 cup water 
• (8oz) pkg cream cheese, softened
• 1 can cream of chicken soup
• (4oz) can mushrooms

Place the chicken in a slow cooker. Combine salad dressing mix and
water; pour over chicken. cover and cook on low for 3 hours. In a
small mixing bowl, beat the cream cheese and soup until blended.
Stir in the mushrooms. Pour over chicken. Cook 1 hour longer or until
chicken juices run clear. Serve over rice or noodles.

Angel Crockpot Chicken

Source: Sonlight Forum

Yield: 6 servings

• 1 1⁄2 lb chicken breast (boneless/skinless)
• 1⁄4 cup butter
• 1 envelope Italian salad dressing mix
• 10 oz can Condensed Golden Mushroom Soup
• 1⁄2 cup dry white wine (or chicken broth)
• 4 oz. cream cheese with chive and onion

• hot cooked angel hair pasta

Place chicken in bottom of electric crockpot. You don’t have to cut it up now. It will be so tender when it is done you can do that as you serve it.

In medium saucepan, melt the butter. Stir in the salad dressing mix.
Stir in soup, wine/juice, and cream cheese until combined and smooth. Pour over the chicken.

Cover and cook on low for 4-5 hours. Serve chicken and sauce over hot cooked pasta. Sprinkle with chives if desired. Makes 6 servings.

Annie's Fruit Salsa

Source: Allrecipes
Yield: 10 servings

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Aztec Chicken

Source: Sonlight Forum

• chicken breasts (I used 6 half-breasts, skinless and boneless)
• 4 cups frozen corn
• 2 cans black beans (I rinsed and drained these)
• jar of salsa
• 8 ounces cream cheese 
• rice 
• cheddar cheese 
• nacho chips 

Boil chicken and cut into small pieces. In a slow cooker, layer in this order: corn, black beans, then chicken. Cover with salsa. Cook on low for 6 to 8 hours or high for 4. About 20 minutes before you want to serve, add cream cheese. Cook until melted. Serve over rice and top with cheddar cheese. Serve with chips on the side.

Janet's Note: Can serve on tortillas instead of rice.

Chloe's Virus Killing Soup

Source: Sonlight Forum, Chloe

• One chicken
• appx 15-30 cloves garlic, peeled and crushed 
• 1 Tbs salt
• 3-4 Thyme sprigs 
• Cayenne pepper (to taste. I use about a tsp)
• Fresh Rosemary sprigs

Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

• 1 large onion (coarsely chopped or sliced)
• 1 fennel bulb (sliced thin)
• 1 leek (sliced thin)
• 4-6 stalks of celery (coarse chopped)
• large red pepper (coarse chopped
• 1/2 lb. carrots (coarse chopped)
• 2 tbs olive oil
• 1/2 C good White Wine
• salt and pepper

Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and saute until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender. Frozen green beans Frozen peas zucchini flat leaf parsely (chopped) 1-2 cans chopped tomatoes with juice salt and pepper to taste Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste. No virus can withstand this soup. You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above. The next day add egg noodles and turn it into chicken noodle soup.

Mormor's Bread for Bread Machine

Source: Naemi Johanson

• 1 pkg yeast
• scant ½ tsp salt
• 3 cups flour
• ½ cup sugar
• 8-10 cardamon seeds or ¾ tsp. dried
• 1 cup milk
• 1/3 cup oil

1. Heat milk and oil to just lukewarm.
2. Put liquid in bread machine first, then add rest.
3. Form the braid
4. Greased pan
5. Cover with wet cloth to raise
6. Or spray with water
7. Brush with egg and water.
8. Sprinkle sugar
9. 375º 10 min, then 350º for 20 or until done

Pineapple Bran Muffins

Yield: 12 muffins

• 3/4 cup flour
• 1/2 cup whole wheat flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup brown sugar
• 1 1/2 cups Kellog's All Bran Cereal
• 1 1/4 cups milk (dilute dry milk in pineapple juice)
• 1 egg
• 1/3 cup shortening or oil
• 1 can pineapple, crushed in juice

1. Stir dry ingredients together.
2. Drain pineapple, reserving juice.
3. Add powdered milk and cereal to juice until cereal is softened.
4. Add egg and shortening, beat well.
5. Add dry ingredients, stirring only until combined.
6. Add 1/2 can pineapple, divide into muffin cups.
7. Bake at 400º about 25 minutes.

Hodgson Mill Whole Wheat Bread

Source: Hodgson Mill Flour package
Yield: 2 large loaves

• 4 cups Stone Ground Whole Wheat Graham Flour
• 2-3 cups unbleached flour
• 2 cups scalded milk
• 1/2 cup shortening
• 1/2 cup brown sugar
• 2 pkgs. dry yeast
• 1/4 cup sorghum
• 1/4 cup honey
• 1 tbsp. salt

1. Combine shortening, sugar, sorghum, honey, salt, milk + 2 cups WW flour.
2. When cooled to lukewarm, add yeast and beat with mixer until smooth and creamy.
3. Cover and let rise in a warm place (85º) for about 1/2 hour.
4. Mix the remaining WW flour and flour together and add enough of the flour mixture to make a dough stiff enough to handle on the board.
5. Turn out and knead in as much flour as needed to make it smooth and satin.
6. Place in a greased bowl and turn to grease top.
7. Cover and let rise until doubled. 
8. Punch down well, turn lightly, divide into 2 balls and let rest for 10 minutes.
9. Form into loaves, place in greased loaf pans, let rise until almost double.
10. Bake 15 minutes at 325º, then turn up oven to 350º and bake an additional 45 minutes.
11. Remove and cool before cutting.

Hodgson Mills Brown-N-Serve Rolls

• 2 pkgs dry yeast
• 3/4 cup warm water (105º-115º)
• 1/3 cup sugar
• 1 tbsp. salt
• 3/4 cup warm milk
• 1/2 cup butter, softened and cut up
• 3 cups Stone ground whole wheat graham flour
• 2-3 cups unbleached flour

1. Put the warm water in a warm bowl and sprinkle in the yeast, stir until dissolved.
2. Stir in sugar, salt, milk, butter, eggs using a mixer.
3. With a wooden spoon, beat in the rest of the flour-- enough to make a soft dough that doesn't cling to the sides of the bowl. 
4. Cover & let rise about an hour, until it's doubled.
5. Stir down, and spoon into 24 greased muffin cups. Fill them about 2/3 full.
6. Cover and let rise until they've doubled again.
7. Bake in a preheated oven at 250º (yep, that's 250º) for 25 minutes.
8. Cool thoroughly, package and freeze.
9. When you want to bake them, thaw, place on a greased cookie sheet, and brown in a 400º oven for 10-12 minutes.

*By using 2 packages of yeast, your dough will rise in about 15-20 minutes.

Zucchini Bread

Source: Mary Ragona

• 3 eggs
• 2 cups sugar
• 3 cups flour
• 1 cup nuts
• 1 cup oil
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups grated zucchini
• 3 tsp. vanilla

Bake in 2 greased loaf pans at 350º for 1 hour.

Herb Bread

Source: April Johns
Servings: 8-12

• 1 large round loaf white bread (1.5 lb)
• 3/4 cup softened butter
• 1/4 tsp. salt
• dash cayenne pepper
• 1/4 tsp. paprika
• 1/4 tsp. savory
• 1/2 tsp. thyme

1. Peel crust from bread, leaving crust on bottom.
2. Cut loaf into 8-12 wedges.
3. Mix butter and herbs; butter peeled surfaces (top and sides of each wedge).
4. Reassemble into loaf, bake uncovered on cookie sheet for 15-20 minutes at 375º or until golden brown on top.

Grandma's Dinner Rolls

Source: Dawn Niedermayer
Yield: 4 dozen
Time: 3 hours

• 2 cups boiling water (1 cup)
• 1/2 cup butter, softened (1/4 cup)
• 2 pkgs. (1/2 oz.) active dry yeast (1)
• 1/2 cup warm water (105º-115º) (1/4 cup)
• 9-10 cups flour (4.5-5)
• 1/2 cup sugar (1/4 cup)
• 3 eggs (2)
• 1 1/2 tsp. salt
• butter, softened

1. In a medium bowl, stir together boiling water and butter until the butter is melted. 
2. Cool to warm (105º-115º)
3. In a large mixer bowl, dissolve yeast in warm water.
4. Add butter mixture, 3 cups flour, sugar, eggs, and salt to yeast.
5. Beat at medium speed, scraping sides often, until smooth (1-2 min).
6. By hand, stir in enough of the remaining flour to make dough easy to handle.
7. Turn dough out onto lightly floured surface, knead until smooth & elastic, about 10 minutes.
8. Place in a greased bowl, turn greased side up. Cover, let rest in warm place until double in size, about 1 hour.  Dough is ready if indentation remains when touched.
9. Punch down, divide in half.
10. With floured hands, shape each half into 24 rounds.  Place in 2 greased 13"x9" pans.  
11. Cover & let rise until double, about 1 hour.
12. Bake at 400º for 20 to 25 minutes or until golden brown.
13. Brush tops with melted butter. (Optional)

English Muffin Loaf

Source: Fleishmann's Yeast Package

• 5 cups flour
• 1 tbsp. sugar
• 2 tsp. salt
• 1/4 tsp. baking soda
• 2 packages rapid rise yeast
• 2 cups milk
• 1/2 cup water
• cornmeal

Microwave directions:

1. Set aside 1 cup flour.
2. Combine remaining flour, sugar, salt, soda, yeast.
3. Heat liquids until very warm. (125º to 130º).
4. Add wet & dry together, beat well.
5. Stir in reserved flour to make a stiff batter.
6. Spoon into two 8 1/2"x4 1/2" loaf pans that have been greased and sprinkled with cornmeal.
7. Sprinkle tops with cornmeal, cover and microwave on medium (50%) power 1 minute.
8. Let rest 10 minutes.
9. Repeat cooking and resting, allowing dough to double in size.
10. To bake, microwave each loaf separately on high for 6 minutes, 30 seconds.  Surface of the loaf will be flat and pale in color.
11. Allow to rest in dishes 5 minutes; remove and cool.

Regular Oven: Prepare dough using up to 1 cup extra flour to make a very stiff batter. Let rise in a warm place for 30 minutes, and then until double for second rising. Bake at 400º for 25 minutes.  Remove immediately and let cool.

Dutchy Crust Oatmeal Fruit Muffins

Source: Patty Ralston

For muffins:

• 3/4 cup EACH white flour AND whole wheat flour
• 1/2 cup oats
• 1/2 cup packed brown sugar
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1 cup fresh or partially frozen fruit (cranberries, blueberries, cherries, apples, or none)
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup melted butter

Dutchy Crust:

• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 1/4 cup oats
• 1/4 cup flour
• 1 tsp. cinnamon

In a large bowl, mix dry ingredients.  Add fruit, stir just until coated.
In a small bowl, beat eggs & buttermilk and melted butter.
Add to flour mixture, stir by hand just until blended.
Fill greased pan or cupcake liners 2/3 full.
Mix crust ingredients until crumbly and spoon on top of muffins.
Bake in 400º oven for 15-25 minutes.

Savory Cheddar Spread

Source: Mary Perko
Yield: 2 cups

• 8 oz. cream cheese, softened
• 1/2 cup mayo
• 4 oz. shredded cheddar
• 2 tbsp. green onion
• 8-16 crisp slices bacon, crumbled
• 1/2 cup buttery cracker crumbs (Ritz)
• Crackers

Combine cream cheese, mayo, cheddar, and chopped onions.

Spoon into a 9" pie plate.

Combine bacon and crumbs, sprinkle over cheese mixture.

Bake at 350º for 15 minutes.

Serve with crackers.

Spinach Dip

• 1 package Knorr dry Vegetable Soup mix
• 1 cup mayo
• 1 cup sour cream
• 10 oz. frozen spinach, thawed & squeezed dry

Mix and let sit in frig overnight.
Serve with rye bread for dipping.

*GREAT with Great Harvest's Oregon Herb bread!  Can served in a hollowed out loaf.

Cheese Triangles

Source: Colleen Kaiser
Yield: 48 appetizers

• 6 English muffins
• 6 oz. shredded cheddar
• 2 1/2 tbsp. dry minced onion
• 10 large black olives, chopped
• Approx. 5 tbsp. mayonnaise

1. Mix cheese, onion, olives & add enough mayo until of spreading consistency.
2. Split English muffins, spread each half with 4 tsps. topping.
3. Cut into fourths.
4. Bake at 375º for 15 minutes until brown on top. (Pop under broiler if needed)  

Artichoke Dip

Source: Sam Girgis

• 1 can artichoke hearts
• 1 cup parmesan cheese
• 1 cup mayonnaise

Break up artichokes and drain.
Mix with parm & mayo.
Heat until warm.
Serve with crackers.

Caramel Apple Dip

• 8 oz. cream cheese
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 1/4 cup chopped peanuts (optional)

Combine all ingredients thoroughly and serve with sliced apples.

Strawberry Dip

Source: Connie Bach

• 8 oz. cream cheese
• 2 tbsp. sugar
• pinch salt
• 1 individual package prepared Dream Whip (or sub 2 cups Cool Whip)

Mix to combine thoroughly, chill and serve with fresh strawberries.

Watergate Salad

Source: Leona Greger

• 3 oz. box instant pistachio pudding
• 1 cup mini marshmallows
• 20 oz. can crushed pineapple with juice
• 1/2 cup chopped pecans
• 9 oz. Cool Whip

1. Drain juice from the pineapple, heat it until warm.
2. Dissolve pudding in juice.
3. Let cool, then fold all ingredients together.
4. Chill and serve.

Onion Roasted Potatoes

Source: Lake Geneva Bible Camp

• 1 envelope onion soup mix
• 1/2 cup olive oil
• 1/4  up melted butter
• 2 lbs. all purpose potatoes, quartered
• 1/4 tsp. pepper

1. Preheat oven to 350º.
2. In a shallow pan, thoroughly blend all ingredients except potatoes.
3. Add potatoes, turning to coat well.  
4. Bake, stirring occasionally, for 60 minutes, or until potatoes are tender and golden brown. 

Scalloped Carrots

• 2 lbs. carrots, thinly sliced
• 1/4 cup butter
• 1/2 cup minced onion
• 1/4 cup flour
• 1/8 tsp. dry mustard
• 2 cups milk
• 1 tsp. salt
• 1/4 tsp. seasoned salt
• 8 oz. cheese (Velveeta or any)

***

• 1/4 tbsp. melted butter
• 1 cup soft bread crumbs

1. Cook carrots in a small amount of boiling salted water 12-15 minutes, until tender. Drain and set aside.
2. Melt butter in a heavy saucepan over low heat. Sauté onion until tender, add mustard & flour: stir and cook 1 minute.
3. Gradually add the milk, stirring constantly until thickened.
4. Add salt, seasoned salt, cheese and stir until the cheese melts.
5. Add carrots, and place in a greased 2 qt. casserole.
6. Combine butter and crumbs for topping, sprinkle over casserole.
7. Bake at 350º for 25 minutes until the sauce is bubbly.

German Potato Salad

Source: Mrs. Rudolph (Kurt's mom)

• 5 lbs. potatoes
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 cup water
• 3/4 lb. bacon
• medium onion
• cornstarch
• 2 hardcooked eggs (opt.)

1. Brown bacon until partially done, drain, cut up.
2. Chop onion, brown with bacon until bacon is done.
3. Add sugar, vinegar, and water, bring to a boil.
4. Mix cornstarch with cold water to dissolve.  Add to sauce until thick enough.
5. Pour sauce over cooked, peeled, and cut potatoes.
6. Optional: add chopped eggs.

To prepare potatoes:

Cook in jackets and slice. Salt and pepper them as you cut them.  Taste them to make sure they're right.

Henrietta's Potatoes

Source: Dawn Niedermayer

• 2 lbs. frozen hash browns
• 1/2 cup melted butter
• 1/2 cup chopped onion
• 1 can cream of chicken soup
• 2 cups grated cheddar
• 1 pint sour cream
• 1 tsp. salt
• 1/4 tsp. pepper

***

• 4 cups crushed cornflakes
• 1/2 cup melted butter

1. Mix ingredients on the first list together and spread in a greased 13"x9" pan.
2. Combine cornflakes and butter, then sprinkle over potatoes.
3. Bake at 350º for 1 hour.

Green Bean Casserole

• 18 oz. frozen green beans
• 3/4 cup milk
• 10 3/4 oz. can condensed cream of mushroom soup
• 1/8 tsp. pepper
• 1 can french fried onions

Combine beans, liquids, and pepper and place into a greased 1 1/2 qt. casserole dish.

Bake 30 minutes at 350º.

Top with onions, and bake 5 more minutes.

Cranberry Soufflé Salad

Source: Tupperware recipe

• 2 1/2 cups orange juice
• 16 oz. can whole cranberry sauce
• 6 oz. package raspberry jello
• 1 1/2 cups whipping cream

1. In a saucepan, combine half of the orange juice, the cranberry sauce, & jello.
2. Cook & stir over medium heat until the jello dissolves. 
3. Stir in remaining o.j.
4. Transfer to a medium mixing bowl, apply seal and chill until partially set. (consistency of unbeaten egg whites)
5. In a small mixing bowl, beat cream to soft peaks.
6. Fold it into the jello mixture.
7. Apply seal, chill until mixture mounds.
8. Pour into the ring mold. (Jel-Ring)
9. Apply seal, chill 4-6 hours or until set.

Sweet Broccoli Salad

Dressing:

• 1 cup mayo or Miracle Whip
• 1/2 cup sugar
• 3 tbsp. vinegar (2 to 4, to taste)

Combine dressing ingredients and chill.

Mix chilled dressing with:

• raw broccoli florets
• chopped red onion
• shredded cheddar
• toasted pecans
• bacon; crisply fried & crumbled

Corn Fritters

Source: Ann Taylor
Yield: 16 fritters

• 1 1/2 cups sifted flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 17 oz. can cream style corn
• 1 egg, slightly beaten
• 1 cup oil
• 2 tbsp. sugar

1. Sift together: flour, baking powder, salt.
2. Mix corn & egg; add to dry ingredients, stirring lightly.
3. Heat oil in large skillet over medium heat.
4. Drop batter by tablespoons into hot oil, 1 layer at a time.
5. Fry about 2 minutes on each side until golden brown. Drain.  

Turkey Stuffing

Source: Leona Greger

11-12 lbs.          20-21 lbs.  

1 cup                 almost 2 cups          onions
1-1 1/2 cups      2 cups                     celery
20 slices            33-34 slices             bread (1 1/4 lb. loaf)
2 tsp.                 1 tbsp.                     salt
3                       5                              eggs
1 1/2 tsp.           1 tbsp.                     sage (or poultry seasoning)
1-1 1/2 cups      2 1/2 cups                hot water (or broth)
1/2 cup             1 cup                        bacon grease

1. Leave bread out overnight to dry.
2. Combine ingredients.
3. Rub inside of bird with salt.
4. Rub with oil.
5. Stuff and cook!

Addition: minced mushrooms are good.

Tacos & Green Chili Salsa

Source: Nancy Ramberg

• 1 lb. ground beef
• 1 medium onion, chopped (1/2 cup)
• 2 tbsp. butter
• 8 oz. can tomato sauce
• 1 tbsp. Worchestershire sauce
• 1 clove garlic, minced

***

• oil for frying
• tortillas 
• 1 cup shredded cheddar cheese
• 2 medium tomatoes, chopped
• 2 cups chopped lettuce

Mix beef and onion, shape into a large patty, brown in butter 5 minutes on each side, then break into chunks.
Stir in tomato, soy, Worchestershire sauces, then garlic; simmer 10 minutes.
Keep hot.
Fry tortillas in hot oil, shaping into taco shells using 2 forks.
Serve with trimmings

Green Chili Salsa

Finely chop 1 large tomato, 1 medium bermuda onion, 2 jalapenos (OR chili peppers), 2 cloves garlic.
Combine, stir in 1/2 tsp. salt.
Let stand to season at least 15 minutes.

Morning Glory Muffins

Source: Gretchen Garza
Yield: 18 muffins

• 2 cups flour
• 1¼ cups sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• ½ tsp. salt
• 2 cups grated carrots
• ½ cup raisins
• ½ cup pecans
• ½ cup coconut (edited)
• 1 apple, peeled and grated
• 3 eggs
• 1 to 1½ cups oil
• 2 tsp. vanilla

1. Combine dry ingredients.
2. Mix eggs, oil, vanilla together.
3. Combine wet and dry together.
4. Fold in remaining ingredients.
5. Bake at 350º for 15-20 minutes.

Crockpot Macaroni & Cheese

• 1 T. oil (I used butter) 
• 2 c. dry macaroni 
• 12 oz. can evaporated milk (OR sub powdered milk mixed with only half the water) 
• 1 1/2 c milk 
• 1 t. salt 
• dash of pepper 
• 3 cups shredded cheddar (I use 1/2 cheddar and 1/2 Monterey jack) 
• 2 eggs, beaten (I think we liked it better with only one)

Combine all in crock pot, stir, and cook 4 hours.

I have a large crockpot, so it cooks better if I double this recipe.

Swedish Meatballs

Source: Naemi Johanson

• 1 lb. ground beef
• 2 slices bread, crumbled
• 1 egg
• scant tsp. salt
• 1 medium onion, chopped finely
• 1/4 cup water

Combine all ingredients until well mixed, your hand works best.

Add more water if mixture is too stiff.

Form into small meatballs and brown  over medium high heat.

After they are browned on all sides, turn heat down to low and cover.  Continue cooking until done all the way through. Or, put meatballs in a casserole dish and heat at 350º until done, or in crockpot.

*2 slices of bread = 1 1/2 cup soft crumbs or 85 grams

Pizza Rollup

Source: Pam Thomas

• 1 lb. bread dough
• 1/2 cup tomato paste
• 1 tsp. oregano
• 1/4 tsp. garlic powder
• 4 oz. (1 cup) chopped pepperoni
• 1 cup shredded mozzarella

If frozen, thaw dough for 1 to 2 hours.
Roll out to a 12"x9" rectangle.
Spread with paste.
Sprinkle with remaining ingredients.
Roll up like a jelly roll from the long side, seal.
Place on a greased baking sheet, seam side down and brush with water, sprinkle with salt.
Let rise until double (almost), about 1 hour.
Make shallow slashes across the top at 2" intervals.
Bake at 375º for 30 minutes or until done.

Pizza

Source: Nancy Larson

Mix together and let proof 1 minute:

• 2 pkg. quick rise dry yeast
• 2 tsp sugar 
• 1 3/4 cup warm water  

Add and mix well:

• 2 tbsp. oil
• 2 tsp. salt
• 2 1/2 cups flour

Add and knead until elastic:

• Approx 2 1/2 cups additional flour

Let rise 1/2 hour. 

Punch down, knead, roll out into 2 14" rounds.

Top each with:

• 1 can Pastorelli Pizza Sauce
• Plus any of the following: sausage, pepperoni, spinach (thawed and squeezed dry), zucchini, eggplant, onion, fresh tomatoes, black olives,  peppers
• Cheeses: mozzarella, brick, monterey jack, swiss, muenster

Bake at 425º until crust is crispy.

No Peek Chicken

Source: Version 1: Dawn
Version 2: Christian Collegians

Version 1:
Lightly grease a 13"x9" pan. Preheat oven to 350º.

Mix:

• 1 box long grain & wild rice
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can cold water
• 1 tsp. parsley
• 1/2 cup rice
• 1 cup water

Place in pan.
Lay 8 chicken breasts on top.
Sprinkle with:

• 1 envelope dry Lipton onion soup mix

Cover and bake at 350º for 2 to 2 1/2 hours... NO PEEK!

Version 2:

• 6 chicken legs, cut in 1/2   
• 1 1/2 cups rice
• 1 1/4 tsp. salt
• pepper
• 1 envelope Lipton Onion Soup Mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of water

Combine rice, water, soups, and stir well in a 13"x9" pan.  Add chicken, sprinkle dry soup mix over.  Cover tightly with foil and bake at 350º for 1 hour, 15 minutes.  Don't peek!

Microwave Hamburger Soup

Source: Microwave Cooking Class

• 1 lb. ground beef (or 2" strips beef)
• 2 stalks celery (with leaves)
• 1 large onion
• 1 to 2 tsp. instant beef bouillon
• 16 oz can tomatoes
• 3-4 whole cabbage leaves
• garlic to taste
• 2 carrots
• 2-3 green onions
• soup bone (opt)

1. Wrap 2 carrots in paper towel and wet.  Microwave on high 2 minutes. (1 1/2 minutes for one)
2. Put onions, cooked carrots, celery, and cabbage leaves in a 3 1/2 quart covered casserole.  Cook 5 minutes on high.
3. Heat browner for 5 minutes.  Brown meat and return to oven for 2-3 minutes.  Drain grease.
4. Drain tomatoes and cut into small chunks and add to veggies.
5. Add 1/2 cup water and bouillon.
6. Stir gently to combine.
7. Microwave on high for 30-35 minutes. (Covered)

Chinese Chicken

Slice into 2 1/2" x 3/8" strips (no larger), OR pound between waxed paper until 1/4" thick for fillets:

• 1 1/4 lbs. chicken breast (2 large whole frying breasts, split, skinned, boned)

Put chicken in a glass pie plate and sprinkle with

• 3/4 tsp. salt 
• 1/2 tsp. freshly ground pepper

Let stand 20 minutes.
Sprinkle with:

• 4 tsp. cornstarch
• 4 tsp. vegetable oil

Turn gently to coat, let stand 20 minutes.
Fold in:

• 1 unbeaten egg white

Let stand 30 minutes.
Stir fry rapidly with veggies, add sauce of choice.

Note: Total marinating time is 1 hour, 10 minutes.

Butter Herb Baked Fish

Source: Land O Lakes

• 1/2 cup sweet cream butter
• 2/3 cup crushed saltine crackers
• 1/4 cup grated Parmesan cheese
• 1/2 tsp EACH: basil, oregano, salt
• 1/4 tsp. garlic powder
• 1 lb. sole or perch fillets

Preheat oven to 350º.

In a 13"x9" pan, melt butter in oven, (5 to 7 minutes).

Meanwhile, in a 9" pie pan, combine cracker crumbs, cheese, and spices.

Dip fish in butter and then in crumb mixture.

Arrange fillets  in baking pan and bake near the center of the oven for 25 to 30 minutes or until fish is tender and flakes with a fork.  

Serve immediately.

Italian Sausage

Source: Frugal Gourmet

• 1 lb. coursely ground pork
• 1 tsp. ground fennel
• 1 crushed bay leaf
• 2 tbsp. parsley
• 2-3 cloves crushed garlic
• 1/2 tsp. cracked red peppers
• 1 tsp. salt
• pepper
• 1 tbsp. water

Mix well. Let sit in frig for 2 hours, then remix.
Form into patties or meatballs, cook.

Hawaiian Steak Marinade

Source: Chef from Houston Restaurant

• 1 cup + 2 tbsp. pineapple juice
• 2 tbsp. cider vinegar
• 1/4 cup sugar
• 1/2 cup soy sauce
• 1 tsp. granulated garlic
• 1 tsp. ground ginger

Combine and marinate steak.  Grill.

Cheese Enchiladas

Source: Gretchen

Combine and heat:

• 1 can enchilada sauce
• 1 can tomato sauce
• 1 can tomato soup
• 1 can cream of chicken soup

Shred cheeses:

• Chihuahua
• jack
• mozzarella
• any!

Chop:

• onion

To assemble, soften corn tortillas in microwave, then dip each tortillas in sauce, add cheeses, onions and roll up into a flute shape.  Place seam side down in a greased glass pan.  Top with remaining sauce and extra cheese.

Bake at 350º for 20-30 minutes.

Serve with sour cream.

Green Pepper Steak

Source: Doris
Servings: 4

• 1 lb. beef chuck or round
• 1/4 cup soy sauce
• 1 clove garlic
• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground)
• 1/4 cup oil
• 1 cup green onion, sliced thin
• 1 cup red or green peppers
• 2 stalks celery, sliced thin
• 1 tbsp. cornstarch
• 1 cup water
• 2 tomatoes, cut into wedges

1. Cut beef across the grain into 1/8" thick slices
2. Combine soy, garlic, ginger.  Add beef.
3. Heat oil and brown beef.  Cook until tender, 30-40 minutes, over low heat.
4. Turn heat up and add veggies. Toss until tender-crisp, about 10 minutes.
5. Mix cornstarch with cold water. Add to pan, stir and cook until thickened.
6. Add tomatoes and heat through.

*For 8 servings, double the ingredients, but reduce the water to 1 3/4 cups.  Add another 1/2 tbsp. cornstarch.

Fettucini Alfredo

• 8 oz. noodles, cooked
• 1/2 cup melted butter
• 1/2 cup parmesan cheese
• 1/4 cup evaporated milk or cream (room temperature)
• salt & pepper

Toss hot cooked noodles with all the rest of the ingredients until well coated.

Chicago Deep Dish Pizza

Source: Chicago Tribune

Crust:

1. Heat together until shortening melts:

• 1 cup water
• 1/4 cup shortening
• 1 1/2 tbsp. sugar
• 2 1/4 tsp. salt

2. Let cool.  Soften in a large bowl:

• 1 1/2 pkg. yeast
• 1/2 cup warm water

3. Stir cooled liquid together with yeast, then add:

• 3/4 cup yellow cornmeal
• 3 to 3 1/2 cups flour (add 2 cups at a time)

4. Knead dough.
5. Brush a 12" pan with oil.
6. Press into oiled pan, then prebake for 5 minutes at 425º.
7. Drain and chop 28 oz. Italian style tomatoes, add to frying pan.
8. Sauté & cook lightly:

• 2 tbsp. oil
• 1 small chopped onion
• 1 small chopped green pepper
• 1 clove garlic
• 3/4 tsp. oregano
• 1/2 tsp. fennel seed
• 1/2 tsp salt
• 1/4 tsp. pepper
• 4 oz. mushrooms

9. Layer onto crust:

• 1 lb. sausage (cooked)
• 10 oz. shredded mozzerella
• tomato filling mixture
• 1/3 cup grated parmesan

10. Bake at 450º for 45 minutes.

Quiche

Source: Debbie Dassie
Yield: 2 pies

1. Precook 2 frozen deep dish pie shells for 6 minutes.
2. Fry until bacon is very crisp & drain:

• 1 chopped onion
• 1 lb. bacon  
• 1/2 lb. cubed ham

3. Divide evenly into the pie shells.
4. Place 12 oz. of grated mozzarella in each pie shell (24 oz. total)
5. Stir together:

• 1 1/2 cartons whipping cream (1 1/2 cups or 12 oz.)
• 6 egg yolks

6. Pour half over each pie.
7. Bake at 325º for 1 1/2 hour to 1 hour, 45 minutes until golden brown on top.

David's Favorite Casserole

Source: Pam Ostrander
Yield: 2 quart casserole

• 1 lb. ground beef
• 1 onion, chopped (1/2 cup)
• 2 cups spaghetti sauce (or tomato)
• 1/2 tsp. salt
• dash pepper
• 8 oz. cooked spaghetti (any pasta)
• 2 cups sliced carrots, cooked
• 1 cup yogurt (or sour cream)
• 1 cup cottage cheese (or ricotta)
• 1/4 cup fresh parsley, chopped
• 1 cup grated cheddar

1. Brown beef and onions.
2. Add sauce and spices, simmer 5 minutes.
3. Combine cottage cheese, parsley, yogurt.
4. Layer in a greased 2 qt. casserole: meat, noodles, carrots, cottage cheese, sauce.  Repeat, ending with noodles.
5. Top with grated cheddar.
6. Bake at 350º for 30 minutes.

Note: Freezes well.

Chicken Divan

Source: Dawn Niedermayer

• 20 oz. frozen broccoli
• 3 cups cooked chicken
• 2 cans cream of chicken soup
• 1/4 cup mayo
• 1 cup Velveeta (use more)
• 1/2 cup milk
• 2 cups fresh bread crumbs (6 slices)
• 6 tbsp. butter melted

1. Precook broccoli until not quite done, arrange in a greased casserole dish.

2. Layer chicken on top of broccoli.

3. Combine soup, milk, mayo and pour over chicken.

4. Layer slices of cheese over that.

5. Combine crumbs with butter, sprinkle over cheese.

6. Bake at 325º for 35 minutes, or until bubbly and browned.

California Casserole

• 2 lbs. ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 tbsp. chili powder
• 3 cups tomato sauce
• 1/2 tsp. sugar
• 1/2 lb. jack cheese, grated
• 2 cups small curd cottage cheese
• 2 cup cheddar, grated
• 3/4 tsp. salt
• 1 cup black olives, sliced
• 4 oz. green chiles, diced
• 12 corn tortillas, fried in oil
• 1 egg
• 1/2 cup chopped green onion
• 1/2 cup sour cream

1. Brown meat.
2. Add onions & garlic.
3. Sprinkle on chili powder and mix well.  
4. Add tomato sauce, sugar, salt, chilis, 1/2 cup olives. Simmer 15 minutes.
5. Beat cottage cheese & egg.
6. Layer 1/3 meat mixture in the bottom of a greased 13"x9" pan, then 1/2 the jack cheese, half the egg mixture, 6 tortillas.
7. Repeat: meat, jack, cottage, tortillas, meat.
8. Top meat layer with grated cheddar.
9. Bake at 350º for 30 minutes.
10. Serve with green onion, sour cream & remaining olives.

Grandma's Potato Salad

Source: Leona Greger

Boil until cooked, about 20 minutes:

• 15 medium potatoes (3 lbs. new or red potatoes)
• 8 eggs

Drain, and peel while warm.
Dice.
Marinate potato overnight in:

• 1/3 cup Western dressing (french dressing)

Combine:

• potatoes
• hard cooked eggs, chopped
• 1 cup celery, finely chopped
• 3 tsp. salt
• 8 tsp. sweet pickle relish
• mayo or Miracle Whip, enough to get right consistency

Serve.

Harvest Punch

Source: Living Waters Bible Camp
Yield: 2 quarts

• 1 quart apple juice
• 6 cinnamon sticks
• 16 whole cloves
• 1/4 tsp. nutmeg
• 1 quart ginger ale, chilled

1. Combine first 4 ingredients, bring to a slow boil.  
2. Simmer for 10 minutes.
3. Strain and chill.
4. Pour in ginger ale just before serving.

Taco Dip

Source: Living Waters Bible Camp

• 8 oz. cream cheese
• 16 oz. sour cream 
• 1 envelope dry taco seasoning
• shredded cheddar 
• shredded lettuce
• diced tomatoes

Mix first 3 ingredients. 

Spread on a pizza pan or cookie sheet.  

Cover with last 3 ingredients.  

Dip with tortillas chips.

Blueberry Muffins,

Source: Gretchen Garza
Servings: 12 muffins

• 1/2 cup oatmeal
• 1/2 cup orange juice
• 1 1/2 cup flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1  egg, slightly beaten
• 1/2 cup oil
• 1/4 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries

• 2 tbsp. sugar
• 1/4 tsp. cinnamon

1. Combine oatmeal and o.j.
2. Add dry ingredients.
3. Add oil and egg, mix well.
4. Stir in berries.
5. Fill muffin cups and sprinkle with cinnamon sugar (last 2 ingredients) on top.
6. Bake at 400º for 18 to 22 minutes.

Sweet Rolls

Source: Rita Schanstra

1. Dissolve

• 4 packages dry yeast 
• 1 tsp. sugar 
• in 1 cup warm water.

2.  Mix:

• 4 cups milk (scalded & cooled)
• yeast mixture
• 2 tbsp. oil 
• 2 tbsp. salt
• 1 cup sugar

3. Add:

• about 13 cups flour

4. Mix and knead.

5. Grease top, cover, and let rise about 3 hours.

6. Form into cinnamon rolls by rolling out a rectangle, spread with butter, sprinkle on brown sugar & cinnamon.  Roll up, then slice into rolls.  

7.  Sprinkle a little brown sugar and butter into the bottom of baking pan, then arrange rolls on top.

8. Bake at 400º for 1/2 hour.

Vera's Spinach Salad

Source: Nancy Ramberg

• 1 lb. spinach (washed & trimmed)
• 8 slices bacon (fried crispy)
• 3 hard cooked eggs (chopped)
• 3 oz. bean sprouts

Dressing:

• 1 cup oil
• 3/4 cup sugar
• 1/2 cup ketchup
• 1/4 cup vinegar
• 1 tsp. worchestershire sauce
• 1 medium onion (1/2 cup)
• 1/4 tsp. salt

1. Blend all ingredients in blender until smooth.
2. Chill.

Combine dressing and all salad ingredients and serve immediately.

Chinese Slaw

Source: Nancy Loizeaux

• 1 lb. head cabbage (or 7 cups shredded)
• 1 small bunch green onion, chopped
• 2 pkgs. ramen noodles, crumbled
• 4 oz. slivered almonds (or sliced)
• 3 tbsp. sunflower seeds
• 4 tbsp. butter

Make dressing ahead of time:

• 1/2 cup oil
• 1/2 cup water
• 1 tbsp. cornstarch
• 1/2 cup vinegar
• 1/2 cup sugar
• 3 tbsp. soy sauce
• 2 ramen seasoning packets 

1. Combine cornstarch with some of the water (cold). Add rest of ingredients and bring to a boil, cooking for 1 minute, then chill.
2. Sauté noodles, almonds and sunflower seeds in butter until lightly browned, cool.
3. Combine all ingredients and serve immediately.

Meatloaf

Source: A-1 bottle
Serves: 6-8

Combine:

• 2 lbs. ground beef 
• 3 tbsp. A-1 Sauce
• 4 oz. tomato sauce
• 2 tsp. salt
• 2 cup dry bread crumbs (can sub oatmeal for part)
• 2 eggs
• 3/4 cup milk
• 3 tbsp. parsley flakes
• 1 small onion, minced
• 1/4 cup shredded carrot

Mix sauce:

• 4 oz. tomato sauce
• 1 tbsp. A-1 Sauce

1. Press meat mixture into a loaf pan and spread the sauce over the top.  
2. Bake at 400º for 1 hour.

Beef Stew

Source: Mary Perko
6 servings

• 1 1/2 to 2 lb. beef (bottom or top round, tip or chuck)
• 3 cups sliced onions
• 4 slices bacon, chopped
• 2 1/2 cups beef broth (or bouillon + water)
• 1 tbsp. cider vinegar
• 2 tsp. paprika
• 1 cup tomato juice (or beef broth)
• 1 tbsp. ketchup
• 1 1/2 tsp. fresh thyme (or 1 tsp. dried, or omit)
• 1/4 tsp. pepper
• 1 clove garlic
• bay leaf (I omit)
• 8 carrots, chunked
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• hot cooked rice

1. Cook onions, bacon, 1/2 cup broth & vinegar in a 12" skillet over medium heat. Heat 10 minutes until vinegar evaporates.
2. Stir in beef, brown. 
3. Except for the last 3, stir in the rest of the ingredients and heat to boiling.
4. Cover and simmer 4-5 hours on low heat, stirring occasionally.
5. Add 1/4 cup liquid if too much evaporates.
6. Combine water and cornstarch, add to stew and boil for 3 minutes to thicken.
7. Serve with rice.

To do in crockpot, brown beef and combine rest of stew ingredients and cook all day on low.  Add cornstarch slurry an hour before serving.

Country Style Chicken Kiev

Source: Land o Lakes Butter

• 2/3 cup butter
• 1/2 cup bread crumbs
• 2 tbsp. parmesan cheese
• 1/2 tsp. garlic salt
• 1/4 tsp. salt
• 2 split chicken breasts (I use boneless, skinless)
• 1/4 cup dry white wine
• 1/4 cup chopped green onion

Melt butter and set aside.

Combine dry ingredients.

Dip chicken in butter and coat with crumbs.

Place chicken skin side up in a 9" baking dish. 

Bake at 375º  for 50 to 60 minutes or until golden brown. (Adjust if using bl/sl)

Add wine, onions, and remaining butter (1/2 cup).  Pour over chicken.

Return to oven for 10 minutes.

Serve with sauce spooned over chicken.

Mrs. Ringle's Brisket

Source: OAMC

• 4 to 6 lb. brisket
• 1 T. prepared mustard
• 1 envelope dry onion soup mix

Place brisket fat side up in crockpot.  Don't add liquid.  

Cover with mustard and soup mix.

Cook on low overnight.

Remove from crockpot, allow to cool.  

Peel off fat and discard.  

Slice meat.  

Thicken juices with a roux to make gravy.

Freeze in a 1 gallon ziploc bag.

To serve: Thaw, heat through.  Serve with mashed potatoes.

Manicotti

Source: Creamettes Box, circa 1988

Cheese filling:

• 1 lb. Ricotta or cottage cheese
• 4 oz. mozzarella, grated
• 1 egg, beaten
• 1/4 cup parmesan
• 1/2 tsp. seasoned salt
• 1/8 tsp. pepper
• 1 tsp. parsley

Beat eggs, add cheeses, mix in seasonings.

Stuff precooked manicotti shells and cover with spaghetti sauce.  

Bake at 350º for 30 minutes.

*I usually usually make stuffed shells, not manicotti shells.

*These freeze very well.  Freeze stuffed shells individually on a cookie sheet, and store in a ziploc.  Pull out desired number of shells, pour sauce over, and bake until heated through.

Seven in One Casserole

Source: Gretchen Garza

Layer in a 13"x9"pan:

• 1 cup uncooked rice
• 16 oz. corn
• 1/2 diced green pepper
• 1 lb. ground beef, browned & seasoned 
• Medium onion, sliced
• 16 oz. stewed tomatoes
• 16 oz. V8 Juice
• 1/2 tsp. sugar
• 6 slices American cheese 

Cover and bake at 350º for 1 1/2 hours

Rice Cooker Mac 'n Cheese

Source: Wolfgang Puck

I made the best Mac 'n Cheese in my rice cooker! Here's another trick for your rice cooker! This recipe is from Wolfgang Puck, and it got unanimous thumbs up here. I like it even better than the crockpot mac 'n cheese.

Creamy Macaroni and Cheese

• 2 cups macaroni 
• 1 cup chicken stock (or water + 1 tsp. Better Than Bouillion)
• 1 cup heavy cream
• 1 1/2 cups (6 oz.) shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) 
• 2 tablespoons butter 
• 1/2 teaspoon salt and pepper 
• pinch of cayenne pepper

Directions

1. Place pasta and liquids into rice cooker. Close lid and press cook. 
2. When pasta goes to keep warm, add the other ingredients, stir with paddle. 
3. Close lid and keep on warm till ready to serve. Stays terrific for hours!

My notes: I used chicken broth, not water. A mixture of cheeses makes it turn out with a full, rich flavor. I use part cheddar, part Monterey jack (or mozzerella) and then whatever odds and ends of different cheeses I have in the frig. I double this recipe.

Happy cooking!

*Instant Pot: pasta and liquids in the pot, 4 minutes on high, quick release.  Stir in remaining ingredients, enjoy.

Cheese Chowder

Source: Melissa Jung

• 1/4 cup onion, chopped
• 2 T. butter
• 1/4 cup flour
• 2 cups milk
• 13 1/4 oz. chicken broth
• 1/4 cup carrots, shredded
• 1/4 cup celery, chopped
• dash of salt & pepper
• 1/2 lb. (8 oz.) Velveeta cheese

1. Precook the carrots & celery until tender, set aside.
2. Melt butter and saute onions.  
3. Stir in flour and cook until bubbly.
4. Add milk, all at once, stirring until flour is incorporated.
5. Add broth and stir over low heat until thickened.  Add cooked carrots, celery, salt, pepper, and cheese, stir until cheese is melted.

*Variations: Add cooked veggies to this base, to get Cheesy Broccoli Soup or Asparagus Cheese Soup.

*Crockpot: Add all ingredients to cp, cook on low until heated through.  

Vann's Indian Chicken

Source: Vann Boschma

• 3 lb. Chicken, Boneless, cut into ½ inch cubes
• 1 large onion very finely chopped
• One 15 oz. can tomato sauce
• One Qt. whipping cream
• 10 cloves of garlic minced
• 1 tsp. powdered ginger
• ¼ tsp. ground clove
• 1 tsp. ground coriander
• ½ tsp. cayenne pepper
• 1 tsp. paprika
• ½ tsp. ground cumin
• 1 tsp. turmeric
• ¼ tsp. parsley
• 2 tsp. salt
• 1 tsp. black pepper
• 1 Tbsp. olive oil
• Green coriander leaves

Sauté the onion and garlic in the olive oil,
Add tomato sauce and cook for 10 minutes
Add all the spices and cook for 5 minutes
Add the chicken, mix well, cover and cook for 20 minutes or until chicken is tender
Add whipping cream and cook for 5 minutes or until the sauce is thick according to taste
Sprinkle with green coriander leaves.
Serve over rice.

Anna's Favorite From Scratch Brownies

Source: Julie Sanner

• 2 cups sugar
• 4 eggs
• 1 3/4 cups flour
• 1 cup oil
• 1 T. vanilla
• 1 tsp. salt
• 1/2 cup cocoa
• 1 cup chocolate chips (& then some to sprinkle on top)

Dump & stir.  Grease 13"x9" pan.  Bake 25 minutes in glass pan @ 350º or 35 min in aluminum.

Lasagna

Source: Pam Zunker

1 lb. ground beef (optional, Pam doesn't use meat.)
3 cups (30 oz jar) spaghetti sauce (Prego original)
1 1/2 cups water
1 3/4 cups (15 oz) ricotta or cottage cheese
3 cups (8 oz) shredded Mozzerella
1/2 cup grated Parmesan (powdered or fresh, use more)
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
8 oz. uncooked lasagna noodles
salt, pepper, oregano, basil, & garlic powder to taste

1. Preheat oven to 350º. Spray 13"x9" pan.
2. Brown meat, drain.
3. Combine sauce, water, spices to taste (except for the salt & pep).  Simmer for 10 minutes.
4. Combine ricotta, salt, eggs, parm, parsley, pepper.
5. Pour 1 cup sauce on bottom of baking dish.  
6. Layer: 3 dry noodles, 1 cup sauce, 1/3 to 1/2 of the cheese mixture, shredded cheese.  
7. Repeat twice. 
8. Top with 1 cup shredded cheese.
9. Cover with foil, bake for 45 min.
10. Remove the foil, bake for an additional minutes.
11. Let stand for 10 minutes before cutting.  If you don't let it stand it won't firm up as well and it will be runny.

*Variations to try: use Swiss cheese and Ragu cheesy sauce

Corn Dog Casserole

Source: Sonlight Forums, Becca FL

• 2 pkgs (8 oz.) corn muffin mix (Jiffy)
• 1 can corn, drained (OR 1 cup frozen)
• 2 T brown sugar
• 2 eggs
• 1 cup milk (OR 1 c water + 1/2 c. powdered milk)
• 1 pack hot dogs, cut in thin slices

1. Combine cornbread mix and brown sugar.
2. Add milk and eggs, mix well.
3. Stir in corn & hot dogs.
4. Pour into a greased 13x9" pan.
5. Bake for 25-30 min at 400º.

*can add 2 T diced onions.

Italian Sausage with Bow Ties

Source: Sonlight Forums, Nancy (blestwith3)

• 16 oz. bow tie pasta
• 1 lb. bulk Italian Sausage
• 1/2 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 tsp. crush red pepper flakes (to taste, or omit)
• 2 cans Italian stewed tomatoes, drained and chopped (or 1 can diced, 1 can stewed)
• 1 1/2 cups heavy whipping cream
• 1/2 tsp. salt
• 1/4 tsp. dried basil

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch Oven, cook the sausage, onion, garlic, and pepper over med heat until meat is no longer pink.  Drain.
3. Stir in tomatoes, cream, salt, and basil.  Bring to a boil over med heat.  Reduce heat and simmer, uncovered, for 6-8 min or until thickened, stirring occasionally.
4. Drain pasta and toss with the sausage mixture.  Garnish with Parmesan cheese.

Mongolian Beef

Servings: 2
Prep: 45 minutes

This is a clone of P.F. Chang's Mongolian Beef, it's wonderful!

• 2 tsp. vegetable oil
• 1/2 tsp. minced ginger
• 1 T chopped garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup veg oil
• 1 lb flank steak
• 1/4 cup cornstarch
• 1 large green onions

1. Make sauce by heating 2 tsp. oil in a medium saucepan over med-low heat.
2. Add ginger and garlic and quickly add soy sauce & water before garlic scorches.
3. Dissolve brown sugar in the sauce, then raise heat to med and boil 2 to 3 min or until it thickens.
4. Remove from heat.
5. Slice flank steak against the grain into 1/4" bite sized slices.
6. Toss steak with cornstarch to coat lightly, tossing until they separate.
7. As the beef sits, heat up 1 cup oil in a wok (or large skillet).
8. Heat over med heat until it's hot, but not smoking.
9. Add the beef to the oil and saute for just 2 min or until it begins to darken on edges, stirring ro cook evenly. (Don't need to cook through, it will go back on heat later.)
10. Remove meat and drain, pour oil out of wok.
11. Put pan back on heat, return meat and simmer for 1 min.
12. Add sauce, cook for 1 min while stirring then add all the green onions.
13. Cook 1 min longer, then place on a serving place.

Taco Salad

• 1 lb. ground beef
• 1 pkg. dry taco seasoning mix
• 1 head lettuce, shredded
• 2 tomatoes, cut up (or 1 pint cherry tomatoes, quartered)
• 1 onion, diced (small to medium)
• 8 oz. grated Cheddar (or Mexican blend)
• 8 oz. corn chips, crushed
• 16 oz. Wishbone French salad dressing (OR 1000 Island, Catalina, or Western)

1. Brown ground beef & seasoning thoroughly.
2. Drain & cool.
3. Mix everything together.

Additional suggestions:

• Make sure to really drain the grease off meat, drain on paper towels.
• Don't prepare the taco seasoning, just add dry.
• Wait until serving to mix in chips and dressing or it will get soggy.
• Use French, Catalina, or Western dressing instead of 1000 Islands.

Hamburger Soup

Source: Microwave cooking class

• 1 lb. ground beef
• 2 stalks celery
• 1 to 2 tsp. instant beef bouillon
• 16 oz. can tomatoes
• 2 or 3 cabbage leaves
• garlic to taste
• 2 carrots
• 2 green onions
• soup bone (opt)

1. Wrap 2 carrots in paper towels and wet.  Micro on high 2 minutes until soft (1 1/2 min for 1)
2. Put onions, carrots, celery and cabbage in a 3.5 quart covered casserole.  Cook 5 min on high.
3. Cook & drain.
4. Drain tomatoes & cut into small chunks.  Add to veggies.
5. Add 1/2 cup water and bouillon, stir to combine.
6. Micro on high 30-35 minutes, covered.

Hearty Breakfast Cookies

Source: Sonlight Forum: SchoolinatHome

• 1/2 cup butter (can sub 1/2 of butter with applesauce)
• 1 cup peanut butter (creamy or crunchy) (I use 1/2 c. pb & 1/2 applesauce to lower the fat)
• 1 1/3 cup packed brown sugar (or sucanat)
• 2 tsp. vanilla
• 2 eggs
• 1/3 cup buttermilk (or water)
• 1 cup flour (all purpose or ww)
• 2 cups rolled oats
• 1/2 cup wheat germ (or flaxseeds)
• 1 tsp. salt
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 1 cup raisins (or craisins, dried blueberries, etc.)

1. Beat together butter, pb, sugar & vanilla.  
2. Add eggs and buttermilk, beat until smooth.
3. Mix together dry ingredients and stir into the first mixture.
4. Stir in dried fruit.
5. Drop by ice cream scoopfuls on a greased cookie sheet an flatten slightly. (These do not spread during baking, if you don't flatten, you will have cookie balls!)
6. Bake at 350º for 18-20 minutes.

These make a nice moist cookie.  If you have any left to store, be careful of plastic bags as they will get too moist.

Teriyaki Sauce

Source: Wolfgang Puck
Servings: 4

2 cups Wolfgang Puck All Natural Beef Flavored Stock (hot)
3/4 cup soy sauce (Tamari)
1/2 cup sugar
1/4 cup wine (sweet rice, Mirin)
2 green onions, sliced (scallions)
2 tsp. ginger, minced
1/4 cup Sake wine
2 Tbsp. rice vinegar
2 Tbsp. corn starch
2 Tbsp. water

1. Combine in a 1 qt saucepot: stock, soy sauce, rice wine, garlic, ginger, sake, & vinegar.
2. Bring to a boil and reduce to simmer.  Simmer 15 minutes.
3. Combine cornstarch and water.  Bring sauce back up to a boil and slowly add cornstarch slurry in stages while whipping.  Continue to do this until the sauce becomes shiny and thick to cover a spoon.

Nancy's Curried Meatballs

Source: Nancy Perri

Meatballs

• 1 1/2 lbs. ground beef
• 1 cup bread crumbs
• 1/2 cup tomato juice
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup flour (to roll balls in)
• 2 T. butter (to fry in)

Curry Sauce

• 2 medium onions, sliced (1 cup)
• 1 tsp. curry powder
• 1/2 cup currant jelly (OR orange marmalade OR apricot preserves... Nancy uses apricot preserves from Aldi)
• 1/2 cup tomato juice (OR sweet bbq sauce like Sweet Baby Rays... Nancy uses bbq sauce)
• 1 cup beef broth

1. Reserve the flour and butter, combine all other ingredients for meatballs.
2. Shape into balls, about 1" in diameter, roll in flour.
3. Melt butter in a large skillet and brown meatballs on all sides. Remove and drain on paper towels.
4. Add jelly, beef broth, and tomato juice to skillet and bring to a boil.
5. Add meatballs to skillet.  Cover and simmer 20 minutes, stirring often.  (Can thicken with a roux or cornstarch if you want it thicker.)

Doris' Favorite Appetizer

• 12.5 oz can chicken (waterpacked premium chunk breast from Costco)
• 1 small can diced green chiles (chop smaller)
• 16 oz. cream cheese
• 12-16 dashes Worchestershire sauce (more or less to taste)

1. Drain chicken, shred with a fork.
2. Mix shredded chicken with cream cheese, and add all the rest of ingredients.
3. Chill.
4. Serve with crackers. (Keebler Club)

Tortilla Rollups

Source: Doris

• 1 package burrito size flour tortillas
• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheese (use more, about 3/4 cup)
• 1 yellow pepper (or orange)  chopped fine
• fresh parsley (handful, chopped fine, not too much)
• 1 small can black olives, chopped (can use less)

1. Mix all ingredients.
2. Spread on a tortilla, rollup.
3. Wrap tightly in plastic wrap and refrigerate.
4. Unwrap and cup into slices.

Meg's Mother's Cheesecake

Source: Kathy Stockey

Crust: 

• 20 graham crackers, rolled to fine crumbs (1/2 cup crumbs)
• 1/4 cup sugar
• 1/2 stick butter, melted

Mix crust ingredients and press into the bottom of a 10" spring form pan.

Preheat oven to 375˚.

*Can double crust if thicker crust is desired

Filling:

• 1 1/2 lb. cream cheese (3 8-oz pkgs.)
• 5 eggs
• 1 cup sugar
• 1 tsp. vanilla

Rice cheese and mix until soft. (May use mixer.) Add eggs, one at a time.  Add sugar and vanilla and blend well.  Bake at 375˚ for 40 minutes.  Remove cake from oven and change temperature to 475˚.

Topping: 

• 1 pint sour cream
• 4 tbsp. sugar
• 1 tsp. vanilla

Mix and gently pour over cake. Bake at 475˚ for 5 minutes.  Cool and chill before serving.

Hot Fudge Pudding Cake

Source: Pam Thomas

Preheat oven to 350˚.
Measure into bowl:

• 2 cups flour
• 1 1/2 cups sugar
• 1/4 cup cocoa
• 4 tsp. baking powder
• 1/2 tsp. salt

Blend in:

• 1 cup milk
• 1/4 cup oil
• 2 tsp. vanilla

Pour into a greased 13"x9" pan.

Stir together:

• 2 cups brown sugar
• 1/2 cup cocoa

Sprinkle over batter in pan. 

Pour over all:

• 3 1/2 cups hot tap water

Bake for 1 hour.

Serve hot; cut into squares and invert onto plates, top with ice cream and spoon extra sauce over.

Heavenly Chocolate Cake

aka Texas Sheet Cake

Sift together:

• 2 cups sugar
• 2 cups flour

Bring to a boil:

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa

Pour over sugar and flour.  Beat.

Add:

• 2 eggs
• 1/2 cup buttermilk 
• 1 tsp. baking soda (dissolve in milk)

Blend well and pour into a 15"x10" jelly roll pan.

Bake 20 minutes in a 400˚ oven.  

Prepare frosting while cake is baking.

Frosting

Bring to a boil:

• 1/2 cup butter
• 6 tbsp. milk
• 1/4 cup cocoa

Pour hot mixture over 1 box (4 cups) sifted confectioners sugar.  

Optional: Blend in 1 cup chopped nuts.

Spread on hot cake, as soon as it comes out of the oven.

Devil's Food Cake

Source: Peace Corp Recipe


Mixture A:

• 2 cups sugar
• 2/3 cup oil
• 3 eggs

Mixture B:

• 3/4 cup boiling water
• 3/4 cup cocoa
• 3/4 cup cold water
• (1 tsp. vanilla, when cool)

Mixture C:

• 2 1/3 cups flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt

Beat each mixture well, then add mixtures B and C alternately to mixture A.  

Bake in a greased and floured 13"x9" pan for 50 to 60 minutes at 350˚.

Fast Fudge Frosting

• 1 lb. confectioners sugar (4 3/4 cups)
• 1/2 cup cocoa
• 1/4 tsp. salt
• 1/3 cup boiling water
• 1/3 cup soft butter
• 1 tsp. vanilla

Combine ingredients in order, blending thoroughly.

Striped Delight

• 35 chocolate sandwich cookies, finely crushed (3 cups)
• 6 tbsp. butter, melted
• 8 oz. package cream cheese
• 1/4 cup sugar
• 2 T. milk
• 5 cups Cool Whip, thawed
• 3 1/4 cups cold milk
• 2 packages (4 serving size) Jello Instant Pudding (chocolate or other)

1. Mix cookies and butter and press firmly in the bottom of a 13"x9" pan.  Chill for 15 minutes.
2. Beat cream cheese, sugar, and 2 tbsp. milk until smooth.  
3. Gently fold in 2 cups of Cool Whip.
4. Spread mixture over chilled crust.
5. Pour 3 1/4 cups milk into a large bowl.  Add pudding.  Beat with a wire whisk for 1-2 minutes. Pour over cream cheese layer.  Let stand 5 minutes.
6. Drop 3 cups Cool Whip over it by spoonfuls, spreading gently.
7. Refrigerate 4 hours or overnight.
8. Cut into squares.

Almond Tea Cake

Source: Brenda Knautz

Mix:

• 1/2 cup melted butter
• 1/2 cup Crisco
• 2 cups sugar
• 4 eggs
• 1/4 tsp. salt

Add:

• 4-5 tsp. almond extract
• 2 cups flour

Pour into a greased 13"x9" pan.

Sprinkle with:

• 1/2 cup sliced almonds 
• 1/4 cup sugar (opt.)

Bake at 350˚ for 20-25 minutes.

Do not overbake!