connestee cooks - Connestee Falls Gated Community Brevard

Transcription

CONNESTEE COOKS!
Connestee Falls
Brevard, North Carolina
1998
Cover and dividers by Ron Kolstedt
Introduction by Lee Stewart
Cookbook Committee
Billee Kessler
“Pete” Tomlinson
Toots Foth
Pinkie Byrd
Tom Ruegg (Treasurer)
Assisted by:
Sylvia Blee
Jane Charles
Thora Chilson
Penny Colman-Crandal
Sunny Diamond
Jeanette Elliott
Kathy Fudge
Carol Hamann
Clare Kolstedt
Jean LaForce
Audrey Lavery
Jackie Lewis-Owens
Betsy Propst
Sarah Robinson
Peg Schneider
Julie Tomlinson
Bev Tuggle
Donna Wade
and the staff of the Administration Office
Our sincere appreciation to the residents of
Connestee who contributed their recipes.
Without you, this book would not have been possible.
Sponsored by the Connestee Falls Activity Committee
1
Once upon a present time – as all good tales begin – there
was an Almost Mythical Realm located in the magnificent old
mountains of Western North Carolina. Well, actually it lies just
six miles up a mountain south of the cheery little town of
Brevard, frequently named in national surveys as the number one
retirement spot in the entire United States. Now, when I tell you,
gentle reader, that this Almost Mythical Realm is in the southeastern corner of a county
called Transylvania (accent on the first syllable, please), you will know that magic and
legerdemain will be forthcoming.
Prime among the enchantments of the Almost Mythical Realm are its natural
beauty and mild climate. Located on almost 4,000 rolling, wooded acres, with annual
temperatures averaging 40° in the winter and 72° in the summer, this idyllic kingdom
offers peace and serenity often forgotten in the hustle and bustle of city life.
Just one quarter of a mile up a winding road from the main gatehouse lies a little
“lay-by.” The term may be British, but the view is picture postcard USA.
Majestic peaks rise above a verdant valley, offering ever-changing views to
delight the eye: purple shadows in spring give tantalizing hints of rhododendron, laurel
and dogwood, while in summer the mountains are blanketed with an infinite variety of
green. Russet and gold vistas proclaim autumn is on the land and winter, with its
snowcaps and icy incrustations, is not far behind. And thus, the seasons pass in this
Almost Mythical Realm.
By now dear friend, you are hopefully wondering the name of this dominion and
something about the people who live and rule here. The Almost Mythical Realm is called
“Connestee Falls” (yes, there really is a waterfall) and is named for an ancient Cherokee
maiden who lived here long ago. Within its boundaries are 52 paved miles, over 150
trails, lanes, circles, courts and drives bearing such fascinating (and unpronounceable)
Native American names as Ayugidv, Isuhdavga and Udvawadulisi.
Keeping up such property is no small task. A force of sturdy yeomen, headed by
an Earl*, successfully joust at every challenge from the elements or from varlets. ) Let
the record show that to date there have been very few varlets, this being a secured
community.)
As for the residents, they are butchers and bakers and candlestick makers,
executives and teachers and footlight fakers. In truth, it doesn’t matter what the lords and
ladies of the Almost Mythical Realm did before, for once in Connestee, they fall under
the spell of friendliness and concern, and are reported never to be the same again.
Each Connestean may buy or build his or her own castle and it matters not
whether it has one turret or three. Material possessions are not the coin of this Almost
Mythical Realm. To date, over 500 castles in the land are occupied by Connesteans yearround and an additional 500 castles are occupied in the summer.
Enlightened by years of experience, the Connesteans own and govern the Almost
Mythical Realm through the Property Owner’s Association. Seven who are wise and
willing are the directors of the community with support from a court of professionals
headed by the keeper of the keys, sometimes called the General Manager. Over 200
residents volunteer to serve on the numerous committees necessary to keep the Almost
Mythical Realm a functioning kingdom.
*Earl Jenkins, Superintendent of Maintenance
2
This commitment to serve is evident not just on the committees of the Almost
Mythical Realm, but far and wide throughout the land. Connesteans give time to the
county library, hospital, arts council, literacy programs, Girl Scouts, Boy Scouts, Habitat
for Humanity, Hospice, local churches and community organizations with et cetera’s
that know no end.
But do not think for one minute that the lords and ladies of the Almost Mythical
Realm are a dour and somber group. Forsooth! They swim, boat and fish on any and all
of four lovely Connestee lakes. They hike, bird watch, picnic, play tennis, bocce and golf
on a jewel of an 18-hole course designed by George W. Cobb. They exercise, dance,
sing, play musical instruments, emote, invest, play bridge, trace family origins, support
the volunteer fire department, and if anyone is in need of help, they provide it simply as
“good neighbors.”
In fact, if any Connestean has an interest that isn’t being met, a notice in the court
circular (affectionately dubbed the “Friday Flyer”) will likely bring a quick response.
Often the royal subjects gather at the castle on the crest (known as the Overlook
Clubhouse) for revelries served up by the Almost Mythical Realm’s much knighted Chef.
The secret to the friendliness, energy, enthusiasm, caring concern and good humor
of those who reside within the AMR (come on, you know what it stands for by now) may
well be found in this little book. ‘Tis said (or at least hinted) that the recipes herein are
magic potions that will open all new vistas for you. But if they don’t (or even if they do),
please come visit the Almost Mythical Realm of Connestee Falls.
3
TABLE OF CONTENTS
Appetizers & Beverages ........................................................................................... 5
Breads & Breakfast ................................................................................................. 35
Fish & Seafood ........................................................................................................ 55
Meats ......................................................................................................................... 69
Poultry ....................................................................................................................... 90
Pasta, Grains & Rice.............................................................................................. 112
Soups & Sandwiches .............................................................................................. 124
Salads & Salad Dressings ...................................................................................... 145
Vegetables & Fruits ............................................................................................... 171
Desserts ................................................................................................................... 202
Cookies, Nuts & Candies ....................................................................................... 246
4
APPETIZERS & BEVERAGES
Appetizers:
ARTICHOKE CHILI DIP
1 (16 oz.) can artichokes
1 (4 oz.) can peeled mild green
chilies
¼ c. mayonnaise
½ c. grated Parmesan cheese
1 Tbsp. lemon juice
1 (12 oz.) pkg. tortilla chips
Drain artichokes and chilies. Chop coarsely. Place in medium bowl; add
mayonnaise, cheese and lemon juice. Mix thoroughly. Bake in a small ovenproof dish at
375° until bubbly, about 15 minutes. Dip can be made ahead and refrigerated until
baking time.
Ginny Vanderbeck
HOT ARTICHOKE DIP
Who would have thought there were so many variations using the same basic
ingredients?
Hot Artichoke Dip 1:
1 (14 oz.) can water packed
artichoke hearts, drained
1 c. mayonnaise
1 c. Parmesan cheese
Cut up the artichoke hearts and mash with a fork. Do not use a blender or food
processor. Add mayonnaise and cheese and mix in a small ovenproof casserole dish.
Heat uncovered for 30 minutes at 350° until lightly browned. Serve with crackers.
Carol Macon
Hot Artichoke Dip 2: Add ½ tsp. Garlic powder.
Lois Perry
Hot Artichoke Dip 3: Do not drain the artichoke hearts and try using ½
mayonnaise and ½ sour cream for the mayonnaise.
Joan Mika
Hot Artichoke Dip 4: Use two cans of artichoke hearts and, after baking, top
with slivered almonds and broil for 1 minute.
Joan Kelley
Hot Artichoke Dip 5: Reduce the mayonnaise and Parmesan by ½ and add
½ teaspoon paprika and 2 dashes Worcestershire sauce.
Dick Smith
5
MARINATED ARTICHOKE DIP
1 (6 oz.) jar marinated artichoke
hearts
8 oz. pkg. cream cheese
½ c. mayonnaise
½ c. Parmesan cheese
6 drops Tabasco sauce (or to
taste)
Dice and drain artichokes on paper towels. Mix ingredients together. Put into
baking dish and bake at 350° for 20 minutes. Serve with crackers.
Joan Butterfield
HOT ARTICHOKE ONION DIP
1 small onion, chopped
½ c. nonfat sour cream
4 oz. low-fat or nonfat cream
½ c. mayonnaise (use a good brand)
cheese, softened
¼ c. Parmesan cheese
1 (14 oz.) can artichoke hearts,
chopped
Mix all ingredients and put in a small crock-pot for 2 hours or heat on stove
carefully. Serve with crackers.
Missy Pooley
HOT ARTICHOKE YOGURT DIP
drained
2 Tbsp. grated Parmesan cheese
2 Tbsp. low-fat sour cream
1 small clove garlic
1 tsp. Lemon juice
4 drops hot sauce
¾ c. plain low-fat yogurt
(can use mayo, but adds fat)
paprika
Position knife blade in food processor bowl; add first 6
ingredients and process until artichokes are finely chopped.
Combine artichoke mixture and yogurt (at room temperature).
Stir well. Spoon mixture into 1-quart baking dish; sprinkle with
paprika. Bake at 350° for 25 minutes. Serve with French bread
or bread sticks. Yields 2 cups.
Sarah Robinson
6
BAKED ARTICHOKE ROUNDS
1 can artichoke hearts (may use
marinated hearts)
rye Melba rounds
¼ c. melted butter
garlic powder
Romano cheese, grated
Drain artichokes and cut in half (use your sharpest knife). Place each half,
cut side up, on a Melba round. Arrange in an ovenproof serving pan. Melt butter;
add salt and pepper and garlic to taste. Spoon into artichoke crevices, allowing
some to run over the rounds. Sprinkle with cheese. Bake at 350° for 10 minutes.
Note: Rounds can be prepared early in the day and baked just before serving.
Jackie Lewis Owens
BAR CHEESE
1 lb. Velveeta cheese
5 oz. horseradish
¼ tsp. Garlic powder (or more to
taste)
1 c. mayonnaise
8 to 10 drops hot sauce
Heat cheese and mayonnaise over very low heat until cheese is melted. Add
remaining ingredients. Stir until thoroughly mixed. Refrigerate (lasts a long time). Serve
with crackers.
Peggy Schneider
BARBEQUE MEAT CUPS
Pastry:
1 (3 oz.) pkg. cream cheese
½ c. butter
1 c. flour
Blend above ingredients and chill for 1 hour. Make 2 dozen 1-inch balls. Place in
ungreased miniature muffin cups. Press on sides and bottom of pan.
Filling:
¾ lb. Ground beef
¼ c. barbeque sauce
2 Tbsp. brown sugar
1 Tbsp. instant minced onion
¾ c. shredded Cheddar cheese
Brown beef; drain and add rest of ingredients except cheese. Spoon meat into
pastry-lined muffin cups and top with grated cheese. Bake at 400° for 10 to 15 minutes.
Jackie Lewis Owens
7
BLT BITES
⅓ c. chopped green onions
2 Tbsp. snipped fresh parsley
16 to 20 cherry tomatoes
1 lb. Bacon (or less), cooked and
crumbled
½ c. mayonnaise or salad
Dressing
Cut a thin slice off the tops of the tomatoes. Scoop out and discard pulp. Invert
the tomatoes on a paper towel to drain.
In a small bowl, combine and mix the rest of the ingredients. Spoon into
tomatoes and refrigerate for several hours.
Note: Using less bacon prevents it from overwhelming the other flavors.
Pat (Mrs. Walter) White
BLACK BEAN SALSA NO. 1
2 (15 oz.) cans black beans,
rinsed and drained
1 (17 oz.) can whole kernel corn,
drained
2 large tomatoes, chopped
1 large avocado, peeled and
chopped
1 purple onion, chopped
⅛ to ¼ c. chopped fresh cilantro
3 to 4 Tbsp. lime juice
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. Salt
½ tsp. Pepper
Combine all and chill. Serve with tortilla chips.
Kay Ponder
BLACK BEAN SALSA NO. 2
2 (15 oz.) cans black beans
1 (16 oz.) can chunky salsa (hot
or medium)
1 or 2 small cans chopped black
olives
6 to 8 oz. chopped green olives
1 medium or large onion,
coarsely chopped
fresh chopped garlic to taste
Thoroughly drain beans and olives; mix with rest of
ingredients. Refrigerate. Best made a day or two before
serving. This recipe may be doubled. Fresh herbs may be
added.
Nan Stumbras
8
BOURBON COCKTAIL FRANKS
¾ c. dark brown sugar
¾ c. ketchup
½ c. bourbon
2 pkg. cocktail franks
Combine brown sugar, ketchup and bourbon in saucepan. Cook over medium
heat until bubbly. Add franks and simmer about 30 minutes. Serve hot from chafing dish
or fondue pot.
Joan Mika
BROCCOLI DIP
2 (10 oz.) pkg. chopped broccoli
4 Tbsp. butter
1 very small onion, chopped
2 (6 oz.) cans chopped mushrooms
1 can cream of mushroom soup
(undiluted)
2 dashes Tabasco sauce
Cook broccoli according to directions. Drain well. Sauté onion in butter. Place
onions and butter in double broiler; add broccoli. Add cheese, mushrooms and soup. Stir
gently until it melts. Add Tabasco sauce. Serve with Fritos.
Sarah Robinson
BUTTERY BOURSIN CHEESE SPREAD
1 garlic clove, minced
2 (8 oz.) pkg. cream cheese,
softened
1 c. butter or margarine,
softened
1 tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried dill weed
¼ tsp. dried marjoram
¼ tsp. dried thyme
⅓ tsp. black pepper
Process all ingredients in a food processor until smooth. Yields about 3 cups.
Dorothy Moreau
9
CANDIED HAM BALLS
2 c. ground cooked ham
1 egg
1 c. fine bread crumbs
¼ c. milk or pineapple juice
Combine ingredients. Shape into 1 ½-inch balls; chill. Brown ham balls in a
lightly greased skillet, then place in a greased 2-quart shallow baking dish. Cover with
Sweet and Sour Sauce (recipe follows). Bake at 350° for 45 minutes.
Sweet and Sour Sauce:
¾ c. firmly packed light brown
sugar
¼ c. vinegar
¼ c. water
½ tsp. dry mustard
Combine ingredients in a small saucepan. Place over medium heat until hot,
stirring constantly.
Marianne Egger
CAVIAR PIE ROMANOFF
6 hard-cooked eggs
3 Tbsp. mayonnaise
1 c. onion, chopped finely
⅔ c. sour cream
2 (4 oz.) jars Iceland lumpfish
caviar
½ c. parsley, chopped finely
1 lemon, thinly sliced
Generously grease an 8-inch spring-form pan. Combine eggs and mayonnaise and
spread over bottom of pan. Sprinkle with onion. Soften cream cheese and blend with sour
cream until smooth. Spread over onion with a wet spatula.
Cover and chill 3 hours or overnight. Before serving, top with caviar. Run knife
around edges to loosen from pan. Lift off ring. Garnish with parsley and lemon slices.
Serve with crisp Melba toast or Bremnar wafers.
Carol Macon
HOT CHEESE DIP
1 (10 oz.) Ro-Tel tomatoes and
Chilies
1 lb American cheese (or Velveeta)
¼ to ⅓ c. wine (your choice)
In electric fondue pot (or top of double boiler), put Ro-Tel (mash tomatoes) and
wine and let come to a bubble. (Medium setting on fondue pot.) Cube cheese and add to
other ingredients; allow to melt, stirring often.
Serve hot and dip in Triscuits, other crackers and/or chips.
Marianne Egger
10
HOT CHEESY APPETIZER
1 medium pkg. Velveeta cheese
1 can mushroom soup
1 Tbsp. mayonnaise
1 Tbsp. butter
½ green pepper, diced
½ jar olives, cut up
Tabasco sauce to taste
horseradish to taste
If you have any leftover pieces of Swiss or Cheddar in the refrigerator, I throw it
in. Toss all ingredients in a double boiler and heat slowly until melted and hot. Serve in
a fondue pot with crackers, toast, or veggies to dip.
Chris Soule
CHEESE PUFFS
(Very Easy)
1 Tbsp. flour
1 c. grated sharp cheese
1 tsp. garlic salt
1 Tbsp. dry sherry
2 egg whites
crustless bread, cut into quarters
Mix flour, garlic salt and cheese; stir in wine. Beat egg whites until stiff and fold
into first mixture. Drop by level tablespoon onto a cookie sheet. Freeze, then transfer
frozen cheese “drops” to a plastic bag for longer freezer storage.
To serve, place a frozen cheese ball on ¼ slice square of crustless bread or place a
frozen cheese ball on crisp cracker. Arrange on a cookie sheet and heat for about 5
minutes on a 350° oven or until cheese mixture begins to bubble.
Note: For microwave oven, place the frozen cheese balls on crackers or bread on
a 7-inch round paper plate. Heat in microwave oven for 1 ¾ to 2 minutes before serving.
Will serve 10 (if canapés will be served, too).
Claire Duke
CHEESE SQUARES
1 lb. Cheddar cheese
3 sticks margarine
2 eggs
½ tsp. garlic salt
paprika
1 loaf white bread (Pepperidge
Farm Melba Thin)
Grate cheese and mix with softened margarine. Add garlic
salt and then 1 egg at a time, mixing well. Cut crusts off bread
and spread mixture between 2 slices, like a sandwich. Cut into
four squares. Frost top and sides with cheese mixture; sprinkle
paprika on top. Bake at 350° to 375° until brown. Makes 50 to
60 squares.
Peggy Schneider
11
CHICKEN LIVER MUSHROOM PATE
⅓ dry white table wine
1 small clove garlic, minced or
mashed
¼ tsp. dry mustard
⅛ tsp. crumbled dried rosemary
⅛ tsp. dill weed
Butter
½ lb. Chicken livers
¼ lb. Fresh mushrooms, sliced
¼ c. thinly sliced green onions
with green part
½ tsp. salt
Melt 2 tablespoons butter in frying pan. Add next 4 ingredients and sauté, stirring
occasionally, 5 minutes. Add remaining ingredients, cover and simmer 10 minutes or
until livers and mushrooms are tender. Uncover and continue cooking until almost all
liquid has disappeared. Whirl in blender until almost smooth. Blend in ¼ cup butter,
softened. Taste and add salt if necessary. Turn into crock and chill 8 hours or more.
Makes about 1½ cups. Serve with sesame wafers, cherry tomatoes and dry white wine.
Beth Slee
HOT CHICKEN SALAD
1 c. cooked chicken, chopped
1 can cream of chicken soup
(undiluted)
1 c. celery, chopped
½ c. mayonnaise
2 hard-cooked eggs, chopped
½ c. slivered almonds
1 loaf dark pumpernickel bread
(Pepperidge Farm “party pump”)
Combine soup and mayonnaise in mixing bowl. Add chicken, celery, onion, eggs
and almonds. Mix well. Turn into baking dish and bake at 350° for 30 minutes. Serve
hot. Spread onto slices of pumpernickel bread.
Danie Janov
CLAM DIP
8 oz. cream cheese, softened
1 Tbsp. onion, chopped
2 Tbsp. mayonnaise
2 tsp. Worcestershire sauce
3 drops Tabasco
6 ½ oz. can chopped clams,
drained
Mix and chill.
Barbara Bird
12
CRAB APPETILLAS
1 pkg. super-size or burrito
tortillas
⅓ c. mayonnaise
2 Tbsp. green onions, chopped
¼ c. sweet red pepper, chopped
1 c. shredded Cheddar cheese
1 can crab meat or 5oz. imitation
crab
Remove tortillas from refrigerator. Let stand at room temperature while preparing
filling.
Combine cream cheese and mayonnaise. Add rest of ingredients and mix well.
Spread a thin layer of mix on a tortilla; top with another tortilla and repeat. Spread top of
last tortilla with mix and sprinkle with paprika to add color. Cover and refrigerate for at
least 3 hours. Cut into bite-sized pieces to serve.
Ninalee Haynie
CRAB CANAPES
1 can crabmeat, drained
1 jar Old English brand cheese
¼ c. grated sharp Cheddar cheese
2 Tbsp. soft butter or margarine
2 tsp. mayonnaise
½ tsp. Lawry’s seasoned salt
¼ tsp. garlic salt
6 English muffins, halved
Mix together all ingredients, except muffins. Spread on muffins. Cut into
quarters. Freeze. Store in freezer bag. To serve, broil 5 to 7 minutes. Do not let them
burn.
Carol Macon
CRABMEAT CANAPES
½ c. butter
1 tsp. mayonnaise
½ tsp. garlic salt or powder
1 (6 oz.) jar Kraft Old English cheese
1 can crabmeat, drained almost
dry
1 pkg. English muffins, halved
paprika
Mix together first five ingredients. Spread on muffin halves. Sprinkle with
paprika. Cut each muffin half into quarters. Place on cookie sheet and freeze. Store in
plastic bags. When ready to use, toast under broiler 3 inches from broiler for 3 to 5
minutes.
Ginny Van Dongen
13
CRAB MEAT HORS D’OEUVRES
1 stick margarine, softened
1 (7 oz.) can crab meat or 1 lb.
fresh
1 (5 oz.) jar Old English cheese
spread
½ tsp. seasoned salt
1 ½ Tbsp. mayonnaise
½ tsp. garlic salt
1 pkg. English muffins
Mix first six ingredients. Spread on each half of English muffin. Cut each half in
fourths. Freeze on cookie sheet. When ready to serve, bake at 375° for 15 to 20 minutes.
Marjorie Glass
CRAB DIP
(Ingredients for three servings.)
½ c. low-fat sour cream
2 Tbsp. reduced-calorie
mayonnaise
1 Tbsp. skim milk
1 Tbsp. prepared horseradish
½ tsp. dry mustard
½ tsp. Worcestershire sauce
¼ tsp. hot sauce
1 (8 oz.) tub nonfat processed
cream cheese product
1 c. shredded reduced fat sharp
Cheddar Cheese
½ lb. Fresh lump crabmeat,
drained
⅛ tsp. paprika
Position knife blade in food processor bowl. Add first eight ingredients. Process
until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl. Stir in
Cheddar cheese and crab. Cover and chill. Sprinkle with paprika. Serve with crackers or
breadsticks. Yields 3 ½ cups.
Ann Keleher
HOT CRAB DIP
1 (5 oz.) jar processed sharp
American cheese spread
1 (7 ½ oz.) can king crab meat,
drained and flaked
¼ c. light cream
½ tsp. garlic salt
½ tsp. cayenne pepper
In top of double boiler over boiling water, combine cheese spread and cream
cheese. Stir constantly until blended and smooth. Add remaining ingredients and heat
and mix until well blended, stirring occasionally. Serve hot in chafing dish with bread. If
it thickens on standing, stir in a little additional cream. Makes 2 ½ cups.
Nancy Schornstheimer
14
CRAB MEAT AND PINEAPPLE MELTS
6 oz. canned or thawed frozen
crab meat
¼ c. minced celery
1 Tbsp. fresh chopped parsley
1 Tbsp. minced green onion
1 Tbsp. fresh lemon juice
½ c. mayonnaise
2 English muffins, split in half
4 canned or fresh pineapple slices
Havarti or Mozzarella cheese
slices
Combine first five ingredients with ¼ cup mayo. Spread the cut side of each
muffin half with remaining mayo. Top with ½ cup crab salad, one pineapple slice and 1
slice cheese. Broil until bubbly. Serves 2.
Arlene Weier
CRAB MELT-A-WAYS NO. 1
(Makes 12; Great for Brunch or Lunch)
1 pkg. English muffins, split
1 can crabmeat with liquid
1 stick oleo, softened
1 jar Old English sharp Cheddar
Cheese (soft)
2 Tbsp. mayonnaise
½ tsp. seasoned salt
½ tsp. garlic salt
Mix oleo, cheese and mayonnaise. Add crab with liquid and a little lemon juice.
Then add seasoned salt and garlic salt. Spread on each ½ muffin and top with small
amount of grated Parmesan cheese. Freeze 30 minutes. Cook from frozen state at 400 °
until brown (about 15 minutes).
Phyllis Conrad
Variation – Crab Melt-A-Ways No. 2: Use 6 tablespoons butter and drain crab
well.
Elaine Wells
Variation – Crab Melt-A-Ways No. 3: Add 1 tablespoon minced onion and 1
tablespoon Tabasco sauce.
Betty Cady
15
CRAB MOLD
1 envelope Knox gelatin,
Softened in ½ c. water
1 (8oz.) pkg. cream cheese
½ c. celery, finely chopped
1 ½ c. crab meat
½ can cream of mushroom soup
(undiluted)
½ c. mayonnaise
1 small onion, grated
Heat soup and cream cheese. Add gelatin; add mayonnaise and rest of ingredients.
Pour into buttered mold. Chill several hours or overnight.
Polly Stinchcomb
HOT CRAB SPREAD
12 oz. cream cheese
2 Tbsp. finely chopped onion
1 Tbsp. butter
1 (6 oz.) can white crab meat
1 c. shredded sharp Cheddar
2 tsp. fresh lemon juice
Cream cheese should be at room temperature for easy mixing. Sauté onions in
butter. Mix all ingredients together, reserving 2 tablespoons sharp Cheddar to sprinkle on
top. Heat spread at about 300° until bubbly. Serve warm with Pepperidge Farm
Butterfly crackers.
Joan Mika
CRAB SQUARES
1 can crabmeat or 8 oz. imitation
crab
8 oz. shredded Cheddar cheese
¼ lb. Butter or margarine, melted
2 Tbsp. mayonnaise
½ tsp. salt
¼ tsp. garlic powder
6 English muffins, halved
Mix together in a blender all ingredients, except muffins. Spread on muffin
halves. Cut into quarters and freeze. When ready to serve, do not defrost. Place on
cookie sheet and bake at 350° for 15 minutes.
Hal Cragin
CUCUMBER COCKTAIL SANDWICHES
1 cucumber, seeded and diced
(do not use blender or
processor)
½ c. Hellmann’s mayonnaise
salt to taste
generous dash of Tabasco sauce
Mix ingredients and refrigerate overnight. This mixture will spread one large loaf
of bread. Trim crusts and cut into triangle.
Margaret Miller
16
CUCUMBER STUFFED TOMATOES
3 Tbsp. shredded cucumber
3 Tbsp. fat-free cream cheese
dash of dill
dash of garlic powder
2 tsp. minced green onion
8 cherry tomatoes
Drain cucumber on paper towel. Combine cream cheese, dill, garlic powder and 1
teaspoon onion; add cucumber. Cover and refrigerate for 20 minutes or more. Rinse and
dry tomatoes; cut off tops and scoop out pulp.
Invert on paper towel to drain. Spoon cheese mixture into tomato shells and
garnish with remaining onion. A great fat-free snack!
Joan Spieler
CURRY CHUTNEY CHEESE BALL
1 tsp. curry or to taste
½ (9 oz.) jar chutney (I prefer
Major Grey’s)
Mix curry into cheese. Form into a ball and chill. When serving, place ball on
plate; pour chutney over it. Serve with crackers.
Lee Stewart
DEVILED EGGS
12 hard-cooked eggs
1 tsp. salt
1 tsp. dry mustard
½ tsp. pepper
⅓ c. mayonnaise or salad
dressing
Cut peeled eggs lengthwise into halves.
Slip out yolks, mash with fork. Mix in
remaining ingredients. Fill whites with egg yolk
mixture, heaping it lightly. Arrange eggs on
large serving plate. Garnish each deviled egg
half with cooked shrimp, rolled anchovy fillet
or sliced pimento-stuffed olive if desired.
Cover and refrigerate no longer than 24 hours.
Makes 2 dozen appetizers.
Shirley McMullen
17
DEVILED HAM PUFFS
½ tsp. baking powder
1 tsp. milk
1 egg yolk
1 (2 ¼ oz.) can deviled ham
30 to 35 small rounds white
bread
Blend cheese, baking powder, milk and egg yolk together. Toast bread on one
side. Spread untoasted side with deviled ham; cover with a mound of cheese mixture.
Bake at 375° for 10 to 12 minutes or until puffed and slightly browned. Make ahead and
bake when ready to serve.
Claire Duke
DRIED BEEF APPETIZER PIE
2 ½ oz. dried chipped beef
2 Tbsp. minced onion
2 Tbsp. Chopped green pepper
chopped pecans or walnuts to
taste
2 Tbsp. milk
½ c. sour cream
pepper to taste
1 tsp. horseradish
Preheat oven to 400°. Combine ingredients in a pie pan or casserole dish. Bake
at 350° for 15 minutes. Serve as a spread with crackers or bread crisps.
Shirley McMullen
CHIPPED BEEF DIP
½ c. bell pepper
small jar dried beef
2 Tbsp. milk
2 Tbsp. onions
½ tsp. salt
½ tsp. pepper
½ tsp. garlic salt
8 oz. cream cheese
½ c. sour cream
Mix and place in casserole. Sauté ½ cup chopped pecans in 2 tablespoons butter
and place on top. Bake 30 minutes at 350°. Great with Fritos.
Betty Cody
18
DRIED BEEF LOG
softened
¼ c. grated Parmesan cheese
½ c. chopped stuffed green
olives
1 (2 ½ oz.) jar dried beef, finely
snipped
Blend together cream cheese, Parmesan cheese and horseradish. Stir in olives. On
waxed paper, shape into 3 logs. Chill overnight. Roll each log in snipped dried beef.
Serve with crackers.
Margaret Kubasta
DRUNKEN DOGS
⅓ c. chili sauce
⅓ c. bourbon
1 lb. hot dogs or cocktail franks
⅓ c. brown sugar
Cut hot dogs into fifths. Combine other ingredients and pour over hot dogs in a
baking dish. Cook at 250° for 45 minutes to 1 hour; reduce heat to warm until ready to
serve.
Hal Cragin
EASY SPICY DIP
1 large pkg. softened low-fat
cream cheese
1 can no-fat Old El Paso refried
beans
2 fresh avocados, mashed
chopped lettuce
sliced black olives
1 jar salsa
shredded Colby cheese
Spread cream cheese on plate; spread refried beans and avocados. Layer lettuce
and black olives. Pour salsa over layers. Top with shredded Colby cheese. Serve with
baked, bite-size chips.
Joan Kelley
FETA CHEESE LOG
1 (8 oz.) pkg. Feta cheese,
crumbled
1 small clove garlic, minced
2 Tbsp. olive oil
¼ c. black olives, chopped
2 Tbsp. green onions, sliced
½ c. walnuts, chopped
Mix Feta cheese, cream cheese, garlic and oil with electric mixer on medium
speed until well blended. Add olives and onions; mix well. Toast walnuts in large
nonstick skillet on medium heat for 5 minutes, stirring constantly; cool. Shape cheese
mixture into a 10-inch log (mixture will be soft); roll in walnuts. Wrap in plastic wrap.
Refrigerate. Remove plastic wrap and serve with crackers. Makes 1 ½ cups.
Adelaide White
19
FRACTURED FRANKS
1 lb. Franks, cut into bite-sized
pieces (or use baby franks)
2 onions, minced
1 small bottle chili sauce
½ c. brown sugar
1 c. bourbon
1 small bottle catsup
Heat slowly; stir occasionally for 45 minutes. To serve, use
toothpicks and crackers.
Can be frozen; reheat slowly, making sure insides of franks are warm.
Alice Burch
GARLIC BLACK OLIVES
1 can large black olives
⅓ c. olive oil
1 Tbsp. garlic, crushed
½ Tbsp. oregano
½ c. juice from can
Allow to marinate at room temperature for a least 24 hours.
Dick Smith
GENTLEMEN’S CHOICE
1 envelope onion soup mix
1 (12 oz.) can beer
½ lb. Cheddar cheese (2 c.)
½ lb. Swiss cheese, shredded (2 c.)
2 Tbsp. flour
French or rye bread, cut into
bite-sized pieces
In medium saucepan, combine soup mix and
beer; heat slowly. In medium bowl, combine
cheeses with flour. When beer begins to simmer,
add small portion of cheese mix. Stir constantly
until cheese is melted. Continue to add cheese
gradually, stirring constantly, making sure each
addition is melted.
To serve, remove to fondue pot, chafing
dish or heated casserole. Spear bread cubes, dip
and stir into the fondue.
Dorothy Moreau
20
GUACAMOLE
2 to 3 ripe California avocados,
peeled and seeded
1 Tbsp. lemon juice
2 Tbsp. chopped canned green
chili peppers
½ c. tomato, chopped
2 Tbsp. mayonnaise (not
substitute)
1 tsp. salt (Lawry’s seasoned salt
is best)
⅛ tsp. garlic powder
4+ drops Tabasco sauce
Puree avocado and lemon juice with a hand mixer. In a small bowl, combine the
avocado mixture with the rest of the ingredients. Cover and chill 1 hour. Serve with
tortilla chips or fresh cut vegetables.
Julie Tomlinson
HAWAIIAN MEAT BALLS
⅔ c. evaporated milk
⅓ c. flour
2 Tbsp. butter
1 ½ lb. ground round
⅔ c. cracker crumbs
½ c. chopped onions
1 tsp. salt
Sauce:
1 can pineapple chunks
2 Tbsp. cornstarch
½ c. vinegar
2 Tbsp. lemon juice
1 c. green pepper, chopped
½ c. brown sugar
Meat Balls: Combine first 5 ingredients; mix lightly and thoroughly. Shape into
small meat balls. “Dredge” in flour. Brown meat balls in butter. Drain. Prepare sauce and
pour over meat. Simmer 15 minutes.
Sauce: Drain pineapple. Measure juice, adding water to make 1 cup liquid.
Blend pineapple juice and water with cornstarch until smooth. Stir in vinegar, lemon
juice and brown sugar; cook until thickened. Add pineapple chunks and green pepper.
Mix well, cover and simmer 15 minutes. Serve on warmer dish.
Bobby Whitehair
21
HONEY MUSTARD WINGS
1 pouch dry onion with chicken
broth soup
⅓ c. honey
2 tsp. spicy brown mustard
18 chicken wings
In large bowl, mix soup, honey and mustard. Cut wings at joints and discard tips.
Add to mixture. Toss to coat. Place chicken in baking pan. Bake at 400° for 45 minutes
or until done, turning once. Makes 36 appetizers.
Bobbe Mittelberg
HUMMUS
1 (15 oz.) can chickpeas
(Garbanzo beans), drained
¼ c. tahini (sesame), stirred
2 Tbsp. olive oil
2 Tbsp. warm water
3 cloves garlic, minced
1 lemon, juiced (2 Tbsp.)
¼ tsp. salt
pepper
Blend until pureed. Dip with pita or other breads.
Ann McKinney
JEZEBEL SAUCE
1 (18 oz.) jar apple jelly
1 (18 oz.) jar pineapple preserves
1 (5 oz.) jar horseradish
3 Tbsp. dry mustard
1 Tbsp. coarse black pepper
Mix all ingredients and refrigerate. This sauce keeps forever. Use on cream
cheese, meats or crackers.
Betty Code
Dorothy Moreau
LIVER PATE
1 lb. liverwurst
⅛ tsp. dried thyme leaves
1 Tbsp. Worcestershire
⅛ tsp. mace
1 tsp. ground cloves
1 ½ Tbsp. sherry
1 Tbsp. grated onion
¼ tsp. pepper
¼ c. butter or margarine,
softened
Peel casing from liverwurst. In medium bowl, mash meat with fork until smooth.
Add remaining ingredients, except butter; mix well. Blend in butter until well combined.
Pack into serving dish. Cover tightly; refrigerate until ready to use.
Serve with crackers or small slices of rye bread.
Claire Duke
22
MARINATED VEGETABLES
½ small head cauliflower
2 celery stalks
1 jar pimento
¾ c. wine vinegar
2 Tbsp. sugar
½ tsp. oregano
Lettuce
Salami
2 carrots
1 green pepper
1 jar pitted olives
½ c. olive oil
1 tsp. salt
¼ tsp. pepper
Provolone cheese
Clean and slice vegetables into bite-sized pieces. In a large
skillet, combine all ingredients with ¼ cup water. Bring to a boil. Stir
occasionally, reduce heat. Simmer for 5 minutes. Cool and refrigerate
at least 24 hours. Drain vegetables and serve on lettuce-lined platter with
rolled slices of salami and Provolone cheese for an antipasto. Serves 6.
Marilyn Brackett
MEXICAN LAYER DIP
2 cans (16 oz.) refried beans
1 (15 oz.) can nacho cheese
sauce
1 pkg. taco seasoning mix
1 (16 oz.) container sour cream
Salsa (mild or hot)
1 large tomato, chopped
1 green pepper, chopped
1 (15 oz.) can pitted black olives,
drained and chopped
1 ½ c. Cheddar cheese,
shredded
1 bunch green onions, chopped
tortilla chips
In large mixing bowl, combine refried beans
with ½ can of nacho cheese sauce, taco seasoning mix
and ½ cup sour cream. Stir until well blended.
On a large platter, spread the refried bean mix
to form the first layer. Spread rest of sour cream over
beans, then layer with remaining nacho sauce, then
salsa. Top with chopped tomato, green pepper, black
olives, Cheddar cheese and green onions. Chill until
ready to serve. Serve with tortilla chips. Serves about
12.
Barb Smith
23
MUSHROOM DELIGHTS
(Mouth-Watering Goodness)
3 Tbsp. butter
8 oz. fresh mushrooms, diced
½ c. (1 stick) margarine or butter,
softened
softened
2 egg yolks
1 c. grated Cheddar cheese
diced cooked ham (optional)
salt
freshly ground pepper
English muffins, split
Preheat oven to broil. Melt 3 tablespoons butter in medium-size saucepan over
low heat. Add mushrooms and sauté over medium heat until tender. Drain and set aside.
Beat together remaining ½ cup butter and cream cheese in large bowl until
creamy. Add egg yolks and beat well. Stir in mushrooms and cheese. Add ham, if
desired. Spread mixture on muffins and broil 3 to 5 minutes or until bubbly and golden.
Note: Mixture may be stored in the refrigerator in airtight container.
Serves 8 to 10. Preparation: 15 minutes. Broiling: 5 minutes. Temperature: broil.
Toots Foth
MUSHROOMS STUFFED WITH SAUSAGE
24 large mushrooms
¼ c. oil
1 lb. hot bulk sausage
1 egg
1 Tbsp. margarine
1 medium onion, chopped
½ c. bread crumbs
salt and pepper to taste
Chop mushroom stems and brown with margarine, oil, onions and sausage. Drain
off grease. Mix in bread crumbs and egg. Salt and pepper to taste. Stuff into mushroom
caps. Bake at 325° for 15 minutes.
Marjorie Brink
24
NUTTY BLUE CHEESE ROLLS
⅔ c. finely chopped walnuts
⅓ c. crumbled Blue cheese
1 Tbsp. finely snipped parsley
¼ tsp. pepper
2 tsp. snipped parsley
½ (15 oz.) pkg. folded
refrigerated pie crust (one
crust)
1 Tbsp. milk
1 tsp. grated Parmesan cheese
For filling, in a medium mixing bowl, stir together walnuts, Blue cheese, one
tablespoon parsley and pepper. On a lightly floured surface, unfold pie crust according to
package directions. Spread filling evenly over the crust. Cut the pastry circle into 12
wedges. Starting at wide ends, loosely roll up wedges. Place rolls, tip side down, on a
greased baking sheet. Cover and chill for up to 24 hours if desired.
Before baking, brush rolls lightly with milk. Sprinkle with Parmesan cheese and
additional parsley. Bake in a 425° oven about 15 minutes or until golden. Cool on wire
rack. Serve warm. Makes 12.
Joan Butterfield
HOT OLIVE CHEESE BALLS
1 c. sharp Cheddar cheese,
grated
3 Tbsp. soft butter
½ c. flour
¼ tsp. salt
½ tsp. paprika
24 stuffed green olives
Blend cheese with butter. Add flour, salt and paprika, mixing well. Wrap 1
teaspoon dough around each olive, making sure olive is completely covered. Bake at
400° for 10 to 15 minutes or until lightly browned.
Lee Stewart
OLIVE TREATS
2 sticks pie crust mix
1 c. shredded sharp cheese
¼ tsp. paprika
olives (green)
Mix pie crust as directed and then mix cheese and paprika in the dough. Form a
ball of dough around a green olive and bake at 425° for 10 to 12 minutes or until golden
brown.
Alice Burch
25
ONION APPETIZER
1 c. thinly sliced Vidalia onions
1 c. Hellmann’s mayonnaise (no
substitute)
1 c. shredded Swiss cheese
Combine. Bake at 350° until bubbly. Serve with crackers or Melba toast.
Kay Ponder
ORANGE TOAST
2 sticks margarine
1 c. sugar
grated rind of two oranges
Pepperidge Farm thin sliced
bread
Melt butter and cool. Mix together butter, sugar and orange
rind. Take off crust from bread and discard. Cut bread slices into
thirds. Spread orange mixture on bread slices and place on greased
cookie sheet. Bake at 250° for 40 minutes or until crisp. Store in
airtight container. Can be frozen.
Ruth Johnson
OYSTERS ROCKEFELLER
24 fresh oysters
10 slices bacon
Cayenne pepper to taste
2 pkg. frozen chopped spinach
4 oz. Gruyere cheese, grated
Open and drain oysters. Loosen from shell
and retain one-half shell and oyster. Cook spinach
according to package directions and drain well.
Sauté bacon until crisp and drain.
Place one oyster on each half shell. Cover
each oyster with 1 ½ teaspoons of spinach. Top
each with bacon and cheese. Sprinkle cayenne
pepper on top and place under broiler until cheese
melts.
Bill Tomlinson
26
PARMESAN CHEESE BITES
1 c. flour
1 to 2 dashes cayenne pepper
⅔ c. grated Parmesan cheese
½ c. butter or margarine,
softened
evaporated milk or cream
Sift flour into mixing bowl. Stir in pepper and cheese. Cut in butter with a pastry
blender, then work dough until it holds together. Roll on floured surface to ⅓-inch
thickness and cut into 1 or 1 ½-inch squares. Transfer to ungreased baking sheet. Brush
tops with milk or cream. Bake at 350° for 12 to 15 minutes. Do not over bake. Freezes
well.
Kay Ponder
PEPPER JELLY
¾ c. ground sweet pepper
¼ c. ground hot pepper
6 c. sugar
1 ½ c. white vinegar
1 (6 oz.) pectin (Certo)
Place first four ingredients in a saucepan and bring to a rolling boil. Cook 1
minute, stirring to prevent boiling over. Remove from heat; add pectin, stirring well. Let
stand 5 minutes. Pour into jars and seal. Nice served over cream cheese with crackers.
Lois Perry
PICANTE SPREAD
8 oz. cream cheese
4 oz. hot picante sauce
3 to 4 chopped scallions with
tops
1 chopped tomato (take out
Seeds)
grated Monterey Jack with
jalapenos
shredded Cheddar
Fritos corn chips
Combine first two ingredients and spread on plate. Layer in order. Serve with
chips.
Marilyn Burke
27
PROSCIUTTO WITH WILTED GREENS
5 c. assorted greens (spinach,
radicchio, Swiss chard,
escarole, etc.)
2 to 3 Tbsp. extra virgin olive oil
red wine vinegar
15 slices Prosciutto (very thin)
salt and pepper
Wash greens and spin dry. Remove any tough stems and cut into one-inch slices.
Heat oil in large sauté pan until very hot (almost smoking). Add greens and toss until
they begin to wilt (about 1 minute). Add garlic, vinegar, salt and pepper; sauté 30 seconds
longer. Transfer greens to cookie sheet. Spread out to cool. Lay Prosciutto on counter.
Place 2 to 3 tablespoons of greens at one end and roll up. Greens will hang out from each
end. Serves 8.
Olga Terry
Celia Devore
QUICHE SQUARES
8 slices bacon, crisply cooked
and crumbled
2 c. shredded Swiss cheese (8
oz.)
⅓ finely chopped onion
1 c. baking mix
1 c. half and half
4 eggs
⅛ tsp. ground red pepper
Sprinkle bacon, cheese and onion in greased square pan (9 x 9 x 2-inch). Cover
and refrigerate no longer than 24 hours. Beat remaining ingredients until smooth; pour in
pan. Bake at 375° until golden brown and knife inserted in center comes out clean, about
30 minutes. Cut into about 1 ¼-inch squares. Cover and refrigerate any leftover quiche.
Makes 3 dozen appetizers.
Shirley McMullen
SALMON LOG
1 can red salmon, drained
1 tsp. grated onion
1 tsp. horseradish
¼ tsp. salt
¼ tsp. liquid smoke
pecan pieces
Mix ingredients (except pecans) together with your hands. Chill in refrigerator
for at least two hours. Form into a log and roll in pecan pieces. Chill again until ready to
use. Serve with crackers.
Anne Munch
28
SALSA
⅓ c. chopped onions
¼ tsp. salt
¼ tsp. cumin
jalapeno peppers (optional)
1 (10 oz.) can tomatoes with
green chilies
2 (8 oz.) cans tomato sauce
⅓ c. water
1 Tbsp. vinegar
Put all ingredients in an 8-cup microwave dish and cook on high 2 minutes,
stirring after 1 minute. Store in refrigerator in a tightly sealed container. Good hot or
cold!
Bev Wheatley
SAUSAGE BALLS
1 c. Bisquick buttermilk biscuit
mix
1 lb. tube bulk breakfast sausage
1 c. thin shredded sharp Cheddar
cheese
Combine all ingredients. Use hands to mix well. Shape into walnut-size balls.
Place on broiler type pan ( to drain fat). Bake at 350° for 30 minutes. These freeze well
so you can make them ahead of time and reheat. Makes about 40 balls.
Ruth Ludlow
SAUSAGE SNACKS ITALIANO
1 (8 oz.) can Pillsbury quick
Crescent dinner rolls
1 tsp. oregano
8 Brown ‘N Serve sausage links
Separate crescent dough into 4 rectangles; press perforations to seal. Combine
cheese and oregano; sprinkle over dough. Cut each dough rectangle crosswise to form 2
squares. Place a sausage link on each square; roll up. Cut each roll into 3 to 4 pieces.
Secure each with a toothpick. Place cut side down on an ungreased cookie sheet. Bake
at 375° for 12 to 15 minutes until golden brown. Refrigerate any leftovers. Yield: 2
dozen appetizers.
Linda Mashburn
29
SEAFOOD CHEESECAKE
Crust:
1½ c. nutty wheat thin crackers,
finely crushed (substitute if
unable to find)
2 Tbsp. freeze-dried chives
¼ c. Parmesan and/or Romano
cheese, freshly grated
4 Tbsp. margarine, melted
Combine and press into bottom and sides of 9-inch spring-form pan. Refrigerate
until ready to fill.
Filling:
softened
½ c. sour cream
4 eggs
½ c. mayonnaise (not salad
dressing)
½ c. half and half or heavy cream
1 tsp. salt
2 tsp. white pepper
2 Tbsp. scallions, finely minced
½ c. Gruyere cheese, grated
½ to 1 lb. cooked shrimp, lobster
or crabmeat, finely chopped
2 Tbsp. fresh parsley, finely
minced
½ small red pepper, finely
minced
Preheat oven to 325°. Mix cream cheese and sour cream until smooth. Blend in
eggs, mayonnaise, cream, salt and pepper. Stir in onion, red pepper, cheese, parsley and
seafood. Blend well, but do not beat.
Pour into pan. Place pan into a pan large enough to fit with additional space. Add
enough warm water to halfway up the spring form pan. Bake for 1 ½ hours. Test center
with your fingers, pressing gently. If too soft, continue baking until done. Turn off oven
and open the door for 1 hour, then cool to room temperature. Refrigerate for at least 8
hours. Best served at room temperature or warm, not hot.
Judy Barron
SHRIMP HORS D’OEUVRES
6 large shrimp, cut into tiny
pieces
2 Tbsp. finely chopped celery
parsley
½ tsp. Old Bay seasoning
Hellmann’s mayonnaise
Sprinkle parsley on mixture of shrimp, onion and celery. Add seasoning; mix
well. Add enough mayonnaise to make mixture spreadable for crackers. Serves 4 to 6
people.
Jane Tragesser
30
SHRIMP PATE
3 large cream cheese, softened
1 lb. shrimp, cut up and cooked
1 bottle Durkee famous sauce
1 Tbsp. lemon juice
Mix; chill. Serve with crackers.
Sarah Robinson
SHRIMP SPREAD
2 cans deveined shrimp, mashed
2 hard-cooked eggs
3 to 4 Tbsp. French dressing
mayonnaise (to bind)
Combine all ingredients and chill. Serve with crackers or small rye bread.
Hermoyne Weber
OH-SHRIMPS
4 ½ oz. can deveined shrimp
Large pitted ripe olives, sliced
3 ½ oz. jar sweet pickled onions
cocktail sauce
Stack shrimp, olive slices and onions. Serve with cocktail sauce.
Nadean Belshaw
SMOKED WALLEYE DIP
½ c. mayonnaise
2 Tbsp. horseradish
1 tsp. lemon juice (fresh)
2 Tbsp. sour cream
pinch of salt and pepper
thyme sprigs
By Hand: Pick thyme leaves and chop.
Reserve a few sprigs for garnish. Coarsely
chop fish; transfer to mixing bowl. Using fork,
mix in remaining ingredients. Mix in thyme;
adjust seasoning and consistency to taste.
Food Processor: Pick thyme leaves.
Flake fish into work bowl and add remaining
ingredients. Pulse on and off 4 or 5 times; do
not over process.
Olga Terry
Celia Devore
31
SOUTH OF THE BORDER DIP
1 can no beans chili
grated sharp Cheddar cheese
Spread cream cheese over bottom of either round casserole or square casserole.
Top with chili. Top chili with cheese. Bake at 350° until hot and bubbly. Serve with
tortilla chips or crackers, etc. for dipping.
Jackie Lewis-Owens
SPINACH AND ARTICHOKE DIP
1 (9 oz.) pkg. frozen creamed
spinach, thawed
¾ c. grated Parmesan cheese
(reserve ¼ c. for topping)
drained and chopped
¼ tsp. white pepper
1 tsp. lemon juice
1 c. Mozzarella cheese, shredded
Preheat oven to 350°. Combine all ingredients and blend thoroughly. Put in
ovenproof dish. Top with remaining cheese. Can now cover and refrigerate. Bake dip
until hot and bubbly. Serve with chips.
Ginny Van Dongen
COLD TACO DIP
1 lb. ground beef
1 pkg. taco seasoning
1 (8 oz.) carton French onion dip
1 pkg. Hidden Valley Ranch
dressing mix
8 oz. Cheddar cheese, shredded
chopped tomatoes
black olives, sliced
Cook ground beef and taco seasoning according
to directions; drain well. Mix together onion dip, Ranch
dressing mix and cream cheese.
Layer as follows: cream cheese mix, ground
beef, Cheddar cheese, chopped tomatoes, then olives.
Garnish with shredded lettuce. Serve with taco chips.
Pat Delbecq
32
HOT TACO DIP
1 lb. ground beef
1 pkg. taco seasoning
1 (13 ½ oz.) can refried beans
8 oz. Cheddar cheese, shredded
½ c. (or to taste) chopped onions
Cook ground beef and taco seasoning according to directions. In a casserole,
layer rest of ingredients on ground beef in order listed. Bake at 325° for 15 to 20 minutes.
Serve with taco chips.
Pat Delbecq
TORTILLA WEDGES
8 oz. cream cheese
½ c. sour cream
4 ¼ oz. can diced green chilies
½ c. sliced green onions
1 Tbsp. minced whole red or
green jalapeno peppers
salt and pepper
10 small flour tortillas
Salsa, picante or salsa verde
Combine cream cheese and sour cream. Stir in chilies, onion and peppers.
Season with salt and pepper.
Spread one tortilla with ¼ cup filling; top with another tortilla. Continue until
stack is five tortillas high. Make a second stack. Wrap in plastic wrap and refrigerate at
least one hour. Cut into wedges and serve with salsa for dipping.
John Bliss
TUNA CURRY DIP
3 Tbsp. butter
¼ pt. Sour cream
2 tsp. curry powder
1 (7oz.) can water packed tuna
salt to taste
Melt butter; add sour cream. Stir in curry; add drained tuna and salt. Serve
warm. Tastes good with Nabisco Sociables crackers.
Peggy Schneider
33
Beverages:
BANANA PUNCH
¼ c. sugar
6 c. water
1 small can frozen orange juice
(don’t reconstitute)
3 c. unsweetened pineapple juice
or 3 tiny cans of same
3 large or 4 small bananas
juice of 2 lemons
Ginger ale (amount varies)
Place ingredients (except ginger ale) in batches in a blender and mix thoroughly.
Freeze mixture in ice trays, plastic containers, etc., in whatever size seems appropriate.
To serve, pour ginger ale over frozen mixture. This is good as a single glass with
3 to 5 “punch cubes” in it. If you have frozen the entire mixture in one container, remove
from freezer a couple of hours before serving and use several liters of ginger ale.
Sarah Robinson
KENTUCKY RIVER BANK SLUSH
1 small can frozen lemonade or
limeade
1 can of water
1 can whiskey or gin
Mix together and put in freezer for a few hours. Sip and enjoy.
Margaret Kubasta
RECEPTION PUNCH
8 c. sugar
1 qt. water
3 ½ qt. Orange juice
crushed ice
3 qt. Lemon juice
3 ⅓ qt. Pineapple juice
4 qt. Ginger ale
Combine sugar and water and bring to a boil. Cool. Mix this syrup and juices.
Divide into four 3-quart portions. Just before serving., add 1 quart ginger ale and 1 quart
crushed ice to each 3 quarts of juice and syrup. Makes 100 six-ounce servings. May add
color for holidays.
Bobby Whitehair
34
STRAWBERRY COOLER
1 c. frozen unsweetened
Strawberries
⅔ c. water
2 to 3 normal ice cubes
5 Tbsp. dry skim milk
2 packets Equal
½ tsp. vanilla
In blender, add all ingredients and poke down. Blend for 50 seconds, until thick
and creamy. Drink, or can be frozen.
Peg Hansen
BREADS & BREAKFAST
FAT-FREE APPLE COFFEE CAKE
No-stick cooking spray
1 c. flour
1 ½ tsp. baking powder
½ tsp. salt
¾ c. sugar
⅓ c. skim milk
2 egg whites
⅓ c. light or dark corn syrup
2 medium apples, peeled and cut
in ½-inch wedges
2 Tbsp. cinnamon sugar
Spray 9-inch round baking pan with cooking spray (use at least 2 ½-inch deep pan
or glass bowl to cook cake). In large bowl, combine next 3 ingredients.
In medium bowl, using a wire whisk or fork, thoroughly mix sugar and milk.
Whisk in egg whites and corn syrup. Gradually stir into dry ingredients until smooth.
Pour into prepared pan. Arrange apples over top, overlapping to cover. Sprinkle with
cinnamon sugar. Bake in 350° oven for 50 minutes or until toothpick inserted in center
comes out clean. Cool in pan on wire rack. Makes 10 servings.
Helen Clark
35
BLUEBERRY LEMON BREAD
1 ½ c. all-purpose flour
1 tsp. baking powder
¼ tsp. salt
6 Tbsp. butter (room temperature)
1 ⅓ c. sugar, divided
2 large eggs
2 tsp. grated lemon peel
½ c. milk
1 ½ c. fresh or frozen
blueberries, thawed and well
drained
Grease 9 x 5 loaf pan. Combine flour, baking powder and salt in a small bowl.
In a large bowl, using electric mixer, cream butter with 1 cup sugar until mixture
is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon
peel. Mix in dry ingredients alternately with milk, beginning and ending with dry
ingredients. Fold in blueberries. Spoon batter into prepared pan. Bake at 325° until
golden brown and toothpick inserted in center comes out clean, 60 to 75 minutes.
During last 15 minutes of baking time, bring ⅓ cup sugar and 3 tablespoons
lemon juice to a boil in a small saucepan, stirring until sugar dissolves. Pierce top of hot
loaf several times with toothpick. Pour hot lemon mixture over loaf while still in pan.
Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
Arlene Weier
QUICK BLUEBERRY MUFFINS
1 box Betty Crocker Wild
Blueberry mix
½ pkg. (8oz.) frozen blueberries
Thaw, rinse and drain the blueberries. Follow directions on Betty Crocker mix
package, adding an additional 5 minutes to the baking time.
Phyllis Clark
CARROT GINGER MUFFINS
1 c. oat bran
1 c. whole-wheat flour
¼ c. bran
1 Tbsp. baking powder
⅓ to ½ c. brown sugar
¼ to ½ c. chopped walnuts
l large carrot, grated
1 ½ bananas, mashed
¼ c. ginger marmalade
2 Tbsp. fresh ginger
1 egg + 1 egg white
1 ¼ c. buttermilk
Mix dry ingredients together. Beat eggs, milk, carrots and gingers together in
separate bowl. Mix together and fill 12 cups (use papers).
Bake at 350° for 15 minutes or until done. Makes 12 large muffins.
Missy Pooley
36
CHEESE BREAD
8 slices Swiss cheese
1 loaf French bread
½ c. soft margarine
½ c. minced onion
1 Tbsp. prepared mustard
1 Tbsp. poppy seeds
Cut Swiss cheese and insert slices between slices of bread. Mix oleo, mustard and
poppy seed into paste. Spread this on top of bread. Put bacon on top if desired. Bake in
shallow pan at 400° for 18 minutes or until golden brown.
Betty Cody
CINNAMON BREAD
2 eggs
1 c. soft butter
1 c. sugar
2 c. flour
1 c. thick sour cream
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
2 Tbsp. flour
3 Tbsp. sugar
Blend first three ingredients, then add next 4 ingredients. Mix together and pour
into greased loaf pan.
Then mix remaining ingredients and swirl into batter. Bake at 350° for ½ hour.
Chris Soule
CINNAMON ROLLS
2 pkg. crescent rolls
3 Tbsp. real butter, softened
¼ c. sugar, mixed with 2 tsp.
cinnamon
5 Tbsp. real butter
¾ c. brown sugar
¼ c. water
½ c. chopped pecans
Put 2 triangles of rolls together. Press seam to make rectangle. Brush with butter.
Sprinkle with sugar/cinnamon mixture and roll. Cut in half, and the half in half.
Melt 5 tablespoons butter in pan. Add brown sugar, water and pecans. Boil until
sugar dissolves (approximately 5 minutes). Put in cookie sheet with edge. Put cut
crescent rolls, cut side down, on top of melted mixture (32 rolls). Bake 20 to 25 minutes.
Invert onto another pan immediately. Cool and serve.
37
DELICIOUS COFFEE CAKE
Mixture No. 1:
1 pkg. Duncan Hines yellow cake
mix
3 oz. dry vanilla pudding mix
4 eggs
½ c. oil
8 oz. sour cream
Mix all together.
Mixture No. 2:
¾ c. sugar
1 Tbsp. cinnamon
1 c. chopped nuts
Mix together.
Divide each mixture in half. Put a layer of Mixture No. 1 in a 10-inch tube pan
(greased). Cover with half of Mixture No. 2. Swirl lightly into batter. Add other half of
Mixture No. 1, then mixture No. 2 and lightly swirl. Bake at 350° for 50 to 60 minutes.
Anne Lynch
CRANBERRY FRUIT BREAD
2 c. all-purpose sifted flour
1 c. sugar
1 ½ tsp. double-acting baking
powder
½ tsp. baking soda
1 tsp. salt
¼ c. shortening
¾ c. orange juice
1 Tbsp. grated orange rind
1 egg, well beaten
½ c. chopped nuts
2 c. fresh cranberries, chopped
Sift together flour, baking
powder, sugar, soda and salt. Cut in
shortening until mixture resembles
coarse cornmeal. Combine orange juice,
grated rind with well beaten egg. Pour
all at once into dry ingredients, mixing
just to dampen.
Carefully fold in
chopped nuts and cranberries. Spoon into
greased loaf pan (9 x 5 x 3). Spread
corners and sides slightly higher than
center. Bake in 350° oven about 1 hour until golden brown and toothpick comes out
clean. Remove from pan. Cool. Store overnight for easy slicing.
Sue Henry
38
CYPRESS INN MUFFINS
5 c. all-purpose flour
3 c. sugar
1 (15 oz.) box Raisin Bran cereal
5 tsp. baking soda
2 tsp. salt (I use 1 tsp.)
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 c. oil (I use olive oil)
2 tsp. vanilla
4 eggs
1 qt. Buttermilk
In a large bowl, mix all the dry ingredients and then all the wet ingredients. Bake
15 minutes at 400° in muffin cups. Will keep in refrigerator for about 4 weeks.
Marilyn Reese
DATE NUT LOAF
1 pkg. pitted dates (8 oz.)
1 egg yolk
1 ½ c. sifted flour
¾ c. sugar
½ tsp. salt
1 tsp. vanilla
scant c. coarsely chopped nuts
Cut dates in pieces in a bowl. Dissolve 1 teaspoon baking soda in 1 cup boiling
water and pour over dates. Let cool, then add all remaining ingredients. Fold in stiffly
beaten egg white. Bake at 350° for 1 hour.
Betty Akers
ENGLISH MUFFIN BREAD
5 ½ to 6 c. flour
2 pkg. active dry yeast
1 Tbsp. sugar
2 tsp. salt
¼ tsp. baking powder
2 c. milk
½ c. water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm
(120° to 130°). Add to dry mixture; beat well. Stir in enough flour to make a stiff batter.
Spoon into two 8 ½ x 4 ½ pans that are well greased and sprinkled with cornmeal. Cover
and let rise in a warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from
pans immediately.
Linda Slade
39
QUICK HERBED BISCUITS
6 Tbsp. butter
2 Tbsp. Parmesan cheese
2 Tbsp. parsley flakes
1 Tbsp. onion flakes
2 tsp. celery flakes
1 tsp. dried dill weed
1 (8 oz.) tube refrigerated
biscuits
Preheat oven to 400°. Melt butter in 8 x 8 pan or 8-inch round pan. Sprinkle with
seasonings. Top with biscuits. Bake 12 to 15 minutes. Invert immediately. Serve hot.
Dee Campbell
FRENCH BREAD MONTEREY
1 loaf unsliced French bread
1 c. mayo
½ c. grated Parmesan
½ c. grated onion
paprika
Combine mayo, Parmesan, grated onion and Worcestershire sauce. Spread
mixture on the bread which you cut lengthwise. Use both halves. Sprinkle with paprika.
Broil for 3 to 5 minutes. Serve hot.
Marianne Egger
GOUGERE BREAD
½ c. butter
½ tsp. salt
dash of freshly ground pepper
1 c. sifted flour
4 eggs
3 oz. well-aged natural Swiss
cheese, shredded
Combine 1 cup water and first 3 ingredients in saucepan and bring to a boil. Add
flour all at once, then beat over low heat until mixture leaves sides of pan and does not
separate (about 1 minute). Remove from heat; continue beating to cool mixture slightly,
about 2 minutes. Add eggs one at a time, beating after each until mixture has a satiny
sheen. Stir in cheese. Spoon out in pieces the size of an egg and shape into high mounds
on buttered baking sheet, forming a ring 8 to 9 inches in diameter. Bake in moderate oven
(375°) for 40 minutes, or until puffed and golden brown. Serve while warm. Serves 2.
Beth Slee
40
KOKEE LODGE CORN BREAD
3 c. Bisquick
1 c. sugar
3 eggs
¼ c. cornmeal
1 ¼ c. milk
2 sticks (1 ½ lb.) butter, melted
Mix eggs and milk. In a separate bowl, mix Bisquick, sugar, baking powder and
cornmeal. Add milk mixture to dry ingredients, then add the melted butter. Bake in a 9 x
13-inch greased (Pam) pan for 30 to 35 minutes. Test for doneness.
This is a very rich corn bread from Kokee Lodge in Kauai, Hawaii.
Jeanette Elliott
LEMON RASPBERRY MUFFINS
2 c. Pillsbury’s all-purpose flour
1 c. sugar
½ tsp. salt
1 c. half and half
½ c. oil
1 tsp. lemon extract
2 eggs
1 c. fresh or frozen raspberries
without syrup (if frozen, do not
thaw)
Heat oven to 425°. Line 12 muffin cups with paper cups. Lightly spoon flour
into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and
salt; mix well. In small bowl, combine half and half, lemon extract and eggs; blend well.
Add to dry ingredients and stir until dry ingredients are just moistened. Carefully fold in
raspberries. Fill paper-lined muffin cups ¾ full. Bake at 425° for 18 to 23 minutes or
until golden brown. Cool 5 minutes; remove from pan.
Addie Blake
MEXICAN SPOON BREAD
1 can creamed corn
¾ c. milk (I use whole)
⅓ c. Wesson oil
2 eggs
1 c. yellow cornmeal
½ tsp. soda
1 tsp. salt
1 (4 oz.) can diced green chilies
Combine first seven ingredients in a blender. Mix. Store in fridge until ready to
bake. Pour half of mixture into buttered 1 ½-quart casserole. Sprinkle chilies and one cup
grated cheese evenly over top. Spoon remaining mixture over and top with other cup
grated cheese. Bake in 400° oven for 45 minutes.
Dottie Ehmann
M.J.Edgar
41
MONKEY BREAD
4 tubes biscuit mix
2 c. granulated sugar
2 Tbsp. cinnamon
1 ⅓ sticks butter
Preheat oven to 350°. Mix sugar and cinnamon in large bowl. Open biscuit
tubes. Separate biscuits and cut each one into fourths. Drop into bowl of sugar mix,
stirring so that each piece is well coated. Grease a large angel food cake pan on the
bottom and all sides. Drop in coated biscuit pieces. Melt butter, then add the remaining
sugar mix. Stir. Drizzle onto top of biscuit pieces. Put pan in oven and bake for 40
minutes. Serve warm.
Ray Tuers
PARMESAN TOAST
1 loaf small sourdough bread
Bake at 300° for 30 minutes, turning after 15 minutes. Cut loaf into slices, each
thinner than ¼-inch thick. Place on large cookie sheet. Remove cookie sheet from oven
and turn oven to 400°. Spray with Pam and sprinkle with garlic salt (with parsley) and
bake for 3 to 5 minutes. Cool at least 2 hours to dry out. Store at room temperature in
tightly covered container. Will keep for up to one month.
Marjorie Brink
POPOVERS NO. 1
3 large eggs
1 c. flour
1 c. milk
1 tsp. salt
1 Tbsp. oil
Preheat oven to 425°. Bring eggs to room temperature. Beat eggs lightly and add
flour, milk, salt and oil. Again, beat only lightly.
Spray 4 custard cups (or iron popover pans) with Pam. Fill half full, set on cookie
sheet and put in hot oven. Bake for 45 minutes. (Do not open door while baking.) Serve
at once with butter or preserves. This recipe may be doubled.
Jean Stegmeir
42
POPOVERS NO. 2
1 c. milk
1 c. unsifted flour
¼ tsp. salt
2 unbeaten eggs
Place all ingredients in mixing bowl. Stir with spoon until dry ingredients are
moist. Mixture will be lumpy. Grease 6 cold glass custard cups, using ½ teaspoon butter
for each. Fill with dough; put in cold oven. Bake 10 minutes at 450°; turn down to 350°
for 35 minutes. Do not open the oven door! Yields 6.
Phyllis Clark
PUMPKIN BREAD
1 ½ tsp. salt
2 tsp. soda
3 c. sugar
1 ½ tsp. nutmeg
1 tsp. cinnamon
3 ½ c. flour
4 beaten eggs
1 (No. 2) can pumpkin
1 c. chopped nuts
1 c. oil
1 tsp. vanilla
1 c. raisins
Sift first six ingredients together and add remaining ingredients. Stir all
ingredients well. Bake in 4 one-pound coffee cans that have been greased and well
floured. Fill the cans half full. Bake one hour at 350°. Let cool 5 to 10 minutes before
turning out of can.
Kathy Fudge
FAT-FREE RAISIN BREAD
1 c. dark raisins (Dole is best)
3 tea bags
2 c. flour
3 Tbsp. baking powder
½ tsp. salt
½ c. or less sugar
1 egg (room temperature)
2 c. boiling water
Put raisins in a small bowl with tea bags on top. Pour microwaved boiling water
over tea bags and raisins. Pat down tea bags and raisins with a spoon and let stand for no
less than ½ hour.
In a separate bowl, put flour, baking powder, salt and sugar. Remove tea bags,
squeezing the liquid out. Add egg to liquid mixture and beat with a fork. Add to flour
mixture. Mix and put in a well-greased loaf pan. Bake at 350° for 1 hour and 10 minutes,
checking for doneness in 1 hour. Loosen with knife and let cool before turning upside
down. Good alone or with cream cheese.
Judy Spencer
43
SAUSAGE BREAD
1 lb. sausage (not Italian)
2 eggs
1 ¼ c. white sugar
1 ¼ c. brown sugar
1 c. raisins
1 c. pecans or walnuts
1 c. cold brewed coffee
3 c. flour
1 tsp. ginger
1 tsp. pumpkin pie spice mix
1 tsp. baking soda
Simmer raisins in hot water for 5 minutes. Drain. Mix together eggs and brown
and white sugar. Add uncooked sausage and mix will. Add raisins and nuts. Put baking
soda in cold coffee and stir until dissolved. Mix with other ingredients.
Mix together flour, baking powder, ginger and pumpkin pie spices; add to liquid
mix. Put in a tube pan that has been greased and floured. Bake at 350° for 1 ¼ to 1 ½
hours. Remove from oven and cool for 5 minutes. Serve with cream cheese or
applesauce.
Nancy Hord Patterson
SOUR CREAM STREUSEL COFFEE CAKE
¾ c. butter or oleo, softened
1 ½ c. sugar
3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking soda
¼ tsp. salt
1 ½ c. sour cream
Filling:
½ c. brown sugar, packed
½ c. finely chopped nuts
1 ½ tsp. cinnamon
Filling: Mix brown sugar, nuts and cinnamon.
Heat oven to 350°. Grease tube pan (10 x 4-inch), 12-cup Bundt pan or 2 loaf
pans (9 x 5 x 3-inch).
In a large mixer bowl, combine butter, sugar, eggs and vanilla.
Beat on medium speed 2 minutes. Mix in flour, baking powder, baking soda and salt
alternately with sour cream.
For tube or Bundt pan, spread ⅓ of batter (about 2 cups) in pan and sprinkle with
⅓ of filling (about 6 tablespoons); repeat 2 times.
For loaf pans, spread ¼ batter (about 1 ½ cups) in each pan and sprinkle each with
¼ filling (about 5 tablespoons); repeat. Bake about 60 minutes or until wooden pick
inserted in center comes out clean. Cool slightly in pans before removing.
Lil Saleski
44
STICKY BUNS
2 loaves frozen bread, thawed
2 c. brown sugar
1 large pkg. vanilla pudding
1 stick butter, softened
1 tsp. cinnamon
nuts (optional)
Tear 1 loaf thawed bread into irregular pieces and place in buttered 9 x 13-inch
pan. Sprinkle the mixture of brown sugar, pudding, butter and cinnamon over the bread
pieces. Tear up the second loaf of thawed bread and layer on top. Cover with a wet towel
and let rise about 4 hours. Bake at 350° for 30 minutes. Turn upside down immediately.
Nuts and raisins may be added with the brown sugar layer.
Linda Mashburn
ZUCCHINI BREAD
3 c. flour
½ c. sugar
2 c. fresh, shredded zucchini
1 tsp. cinnamon
1 tsp. salt
¾ tsp. baking soda
1 c. chopped nuts
1 c. raisins
3 eggs
1 c. oil
Combine all ingredients except oil and eggs. Beat eggs into oil in a separate bowl
and add to first mixture. Pour batter into greased and floured large loaf pan or 2 small
loaf pans. Bake 1 hour at 350°.
Dorothy Moreau
Breakfast:
BISCUITS AND GRAVY
1 lb. bulk breakfast sausage
⅓ to ½ c. flour
4 c. milk
biscuits (canned or homemade)
Crumble sausage and brown in a large frying pan over medium-high heat. Spoon off as
much fat as possible while frying. (You may drain and wash sausage to remove more fat,
if desired, but flavor will be lost.)
Add flour to sausage and continue to brown until flour is cooked. Add milk and
stir constantly until gravy comes to a boil and thickens. Add salt and pepper, to taste.
Serve over hot, split biscuits. Serves 4.
Pinkie Byrd
45
BREAKFAST PIZZA NO. 1
1 lb. pork sausage
1 pkg. refrigerated crescent rolls
1 c. O’Brien hash browns,
thawed
3 eggs
¼ c. milk
½ tsp. salt
⅛ tsp. pepper
2 Tbsp. grated Parmesan
Brown sausage. Drain. Place crescent roll dough in ungreased 12-inch pizza pan.
Seal edges. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
Beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan
cheese over top. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Danie Janov
Variation – Breakfast Pizza No. 2:
5 eggs, beaten
Marion Scheer
½ tsp. pepper
BREAKFAST SHORTCAKE
1 c. Bisquick
1 Tbsp. melted butter or
shortening
1 Tbsp. sugar
3 or 4 Tbsp. milk
Blend together. Form two shortcakes and bake on a glass pie plate at 450° for 14
minutes. Meanwhile, prepare sauce.
Sauce:
1 pt. Frozen strawberries or
1 Tbsp. cornstarch, dissolved in
peaches, thawed
2 Tbsp. cold juice
Thaw fruit in refrigerator overnight or in a
microwave; then drain, reserving juice. Heat ½ cup
juice in saucepan. Add cornstarch mixture and stir
until thickened. Add fruit, heat and serve over split
shortcakes.
Marcia McDermott
46
BRUNCH CASSEROLE NO. 1
7 slices buttered bread
1 c. grated cheese
½ lb. mushrooms, sautéed in
butter
½ lb. cooked sausage
2 eggs
1 c. milk
1 tsp. salt
½ tsp. paprika
½ tsp. dry mustard
Line bottom of baking dish with bread cut in halves, then triangles. Sprinkle with
layers of cheese, sausage and mushrooms. Combine and beat eggs, milk, salt, paprika
and mustard. Pour over layers of cheese, etc. Bake at 350° for 25 minutes.
Jean Harper
BRUNCH CASSEROLE NO. 2
16 slices white bread, crusts
removed
8 slices Canadian bacon
8 slices sharp Cheddar cheese
6 eggs, beaten
½ tsp. salt
Pepper
½ to 1 tsp. dry mustard
¼ c. minced onion
¼ c. green pepper, chopped fine
1 to 2 tsp. Worcestershire sauce
3 c. whole milk
dash of red pepper
Place 8 slices of bread flat in 9 x 13-inch buttered baking dish. Place on each slice
1 slice of Canadian bacon and 1 slice of sharp Cheddar cheese; place second slice of
bread on top of each.
Mix remaining ingredients and pour over above and let stand overnight in
refrigerator. Melt ¼ pound butter and pour over top and cover with 1 cup crushed potato
chips. Bake 1 hour at 350°. Serves 8. Great Christmas morning breakfast.
Phyllis Conrad
BRUNCH STRATA
12 slices white bread, cubed
8 eggs
1 c. chopped onion
4 c. milk
2 c. shredded Swiss cheese
2 c. ham cubes or 1 lb. sausage
1 tsp. salt
¼ tsp. pepper
Place bread cubes in a buttered 9 x 13 pan. On top of bread, layer onion, ham and
cheese. Beat eggs, milk and seasonings. Pour over ingredients in dish. Bake at 350° for
45 to 50 minutes. Yields 8 servings.
When I use sausage instead of ham, I brown it with the onions, pour off excess
grease and layer as above. You can halve the recipe.
Evelyn Notches
47
CHEESE BLINTZES
4 eggs
1 c. cottage cheese
1 c. sour cream
¾ c. cottage cheese for filling
1 c. flour
1 Tbsp. sugar
½ tsp. salt
fresh or frozen or preserved
strawberries and sour cream
for topping
Beat eggs until very stiff or thick. Add cottage cheese (beaten) and sour cream.
Mix thoroughly. Add flour and salt; stir until thick. Bake in 5-inch pancakes on griddle.
Turn before bubbles break and brown. Immediately place a heaping tablespoonful of
cottage cheese in center of each pancake. Roll up and top with sour cream and
strawberries. Makes about 12 pancakes.
Jean Pearson
CHILI GRITS CASSEROLE
3 c. cooked grits
1 stick butter or oleo
1 (1 lb.) Velveeta or Cheddar
Cheese, chopped
3 eggs, beaten
1 can green chilies, chopped
salt and pepper
Mix ingredients and bake 1 hour at 350°.
Note: For 3 cups of cooked grits, use 3 cups boiling water, 1/2 cup instant grits
and dash of salt. Add grits slowly to boiling water. Cook covered on low for 7 minutes.
Peggy Futrell
COUNTRY OMELET
1 pkg. julienne au gratin potatoes
3 c. very hot tap water
½ lb. bulk sausage
¼ c. chopped onion
¼ c. chopped green pepper
4.5 oz. jar sliced mushrooms,
drained
½ c. very hot tap water
½ c. milk
6 eggs
Heat oven to 350°. Grease 12 x 8-inch baking dish. In large bowl, cover potatoes
with 3 cups hot water; let stand while preparing sausage. Cook sausage and onion until
sausage is crumbly and loses pink color; drain. Drain potatoes; add sausage mixture with
green pepper and mushrooms, stirring until combined. Spoon into prepared dish. In same
bowl, combine seasoning mix envelope and ½ cup hot water; blend well. Beat in milk
and eggs. Pour evenly over sausage-potato mixture. Bake at 350° for 35 to 40 minutes
or until knife inserted in center comes out clean. Garnish with green pepper rings. Serves
8.
Gerry Foth
48
COTTAGE CHEESE PANCAKES
4 eggs
1 c. cottage cheese
1 c. sour cream
1 Tbsp. sugar
¼ tsp. salt
¾ c. flour
Beat eggs. Add cottage cheese and sour cream. Blend in dry ingredients until it
resembles thick cream. Drop mixture by spoonfuls on hot griddle. Yields 36 medium-size
pancakes.
Note: This is an unusual and tasty addition to your pancake repertoire and are sure
to be a hit with family and guests.
Linda Roth
COUNTRY BRUNCH
6 eggs, beaten
4 ½ slices bread, cut in ½-inch
pieces
2 Tbsp. butter, cut in small cubes
1 ½ c. milk
3 scallions, chopped
2 Tbsp. green pepper
1 lb. pork sausage, browned,
drained and crumbled
1 c. grated cheese (8 oz.)
½ tsp. salt
1 dash black pepper
Mix all together in large bowl. Pour mix into buttered 9 x 13 casserole. Cover and
refrigerate overnight. Bake at 300° for 1 hour, uncovered. Great way to entertain in the
morning your overnight guests. Can easily be doubled for more people.
Audrey Lavery
COUNTRY PANCAKES
1 c. sifted flour
1 Tbsp. sugar
½ tsp. salt
½ tsp. baking soda
1 c. buttermilk
2 Tbsp. melted butter
2 room temperature eggs
Sift together the dry ingredients. Beat
egg yolks; stir in buttermilk and butter into
yolks. Pour yolk mixture over dry ingredients
and stir. Beat egg whites and fold into mixture
gently.
Louise Miller
49
CRUSTLESS POTATO SPINACH QUICHE
2 whole eggs
4 egg whites
2 oz. skim milk
3 c. refrigerated hash brown
potatoes
4 oz. (1 c.) shredded, low-fat
Cheddar cheese
½ c. fat-free cottage cheese
⅓ c. chopped green onions
10 oz. pkg. frozen spinach
8 oz. fresh mushrooms, sliced
2 oz. Canadian bacon, finely
chopped
1 clove garlic
½ tsp. salt
½ tsp. pepper
dash of hot pepper sauce
dash of paprika
Heat oven to 350°. Spray 10-inch quiche dish or pie plate with nonstick spray. In
a large bowl, combine all ingredients except paprika. Pour into pan. Sprinkle with
paprika. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes before
serving. Serves 6. Per serving, 206 calories and 6 grams fat. Serve with fresh fruit.
Grace Mangel
CRUSTLESS SAUSAGE/APPLE QUICHE
½ lb. good pork sausage
1 ½ c. fine chopped apples
½ tsp. ground cinnamon
½ tsp. ground nutmeg
4 eggs, beaten
1 c. half and half
½ c. Bisquick mix
Sauté sausage until done and drain. Combine first 5 ingredients and spoon into 9inch, deep-dish buttered pie pan. Combine well the next three ingredients and pour over
the first 5 ingredients. Bake at 375° for 40 minutes. Serves 6 to 8.
Bill Tomlinson
EGG BRUNCH
4 slices bacon
½ lb. sliced dried beef
1 to 2 small cans mushroom
pieces (reserve some for garnish)
¼ c. butter
⅓ c. flour
1 qt. Milk
pepper to taste
16 eggs
¼ tsp. salt
¼ c. butter
1 c. evaporated milk
This is sauce: Sauté bacon in pieces until almost done. Add beef, mushrooms and
¼ cup butter. While hot, add flour, milk and pepper (no salt).
Mix eggs with salt and milk and scramble in ¼ cup butter. Grease a 3-quart
casserole. Place a small amount of sauce mix in bottom, then layer with egg mixture,
sauce, egg, etc. Garnish with reserved mushrooms. Bake covered in 275° oven for 1
hour. Serves 12.
Lois Dell
50
FRENCH TOAST
½ c. butter, melted
1 c. brown sugar
2 Tbsp. corn syrup
4 apples
1 French bread, sliced
5 eggs
1 ½ c. milk
1 tsp. vanilla
Boil together the butter, sugar and corn syrup. Put this mixture in the bottom of an
oblong pan.
Peel and slice apples and place the slices over the mixture. Slice French bread,
placing slices over the apples in the pan.
In a bowl, mix eggs, milk and vanilla and pour over bread. Refrigerate overnight.
In the morning, pop the pan into the oven and bake at 325° for 30 to 40 minutes.
Jacki & Jim Walker
FRUIT OR CEREAL TOPPING
Combine equal parts of vanilla yogurt, orange juice (fresh is best) and uncooked
oats. Mix ingredients together well and refrigerate overnight. Spoon over fresh fruit or
cereal.
Julie J. Tomlinson
GERMAN BREAKFAST SAUSAGE
1 lb. ground beef
½ lb. ground pork
3 c. water
3 c. rolled oats
1 Tbsp. salt
1 ¼ tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground nutmeg
¾ tsp. pepper
Crumble beef and pork in Dutch oven. Stir in water and onion. Heat to boiling;
reduce heat. Simmer, uncovered, stirring occasionally, for 30 minutes. Stir in remaining
ingredients. Simmer uncovered, stirring frequently, for 30 minutes. Spoon mixture into 9
x 15 x 3-inch loaf pan. Cover and refrigerate until firm, about 8 hours. Unmold and cut
into ½-inch slices. Fry in ungreased skillet over medium heat until brown and crisp on
each side, about 10 minutes.
Serve with eggs on rye bread with sliced raw onion, if desired.
Mary Schaaf
51
GRITS CASSEROLE
1 lb. sausage
½ c. chopped peppers
1 c. chopped onion
1 c. chopped celery
1 c. grits (uncooked)
4 c. water
1 tsp. salt
1 can cream of celery soup
1 c. grated cheese
Brown sausage. Add peppers, onion and celery and sauté. Cook grits in the 4 cups
of water and 1 teaspoon salt until done. Combine cooked grits with sausage, peppers,
onion and celery. Pour mixture into a 2-quart buttered casserole. Spread soup on top of
mixture and sprinkle with cheese. Bake at 375° for 30 minutes.
Note: Recipe by Rick Sheffield of Walterboro, South Carolina, winner of Third
Annual Grits Festival in St. George, South Carolina, in 1988.
Mary Jeffers
ITALIAN STRATA
1 ½ lb. pork sausage meat
1 (12 oz.) loaf French bread
2 (4 oz.) cans mushrooms,
drained
6 large eggs
1 qt. milk
2 tsp. Italian seasoning
½ tsp. garlic powder (optional)
¼ tsp. pepper
1 (8 oz.) pkg. shredded Gruyere
cheese (2 c.)
1 (4 oz.) pkg. shredded Cheddar
cheese (1 c.)
chopped parsley for garnish
Night Before Serving: Grease one 13 x 9-inch glass baking dish. In a skillet over
medium heat, cook sausage until browned and no longer pink. Using a slotted spoon,
remove sausage to paper towels to drain. Cut French bread into ½-inch cubes. Drain and
chop mushrooms. In baking dish, combine sausage, bread cubes and mushrooms. In large
bowl, whisk together eggs, milk, Italian seasoning, garlic powder and pepper. Pour egg
mixture over sausage mixture. Cover with plastic wrap and refrigerate overnight.
About 1 ¾ hours Before Serving: Preheat oven to 350°. Bake Strata, uncovered,
for one hour. Remove from oven and sprinkle evenly
with Gruyere and Cheddar cheeses. Bake 15 minutes
longer or until knife inserted in center comes out clean.
Remove Strata from oven; let stand 10 minutes for easier
serving. Garnish with chopped parsley. Makes 12 maindish servings. Delicate and soufflé-like texture.
Dede Hunter
52
OATMEAL PIE
(Great for a cold morning breakfast.)
Pie crust
¼ c. margarine
½ c. sugar
½ tsp. cinnamon
1 c. dark corn syrup
3 eggs
1 c. quick oatmeal
Make or buy a pie crust. Blend margarine, sugar and cinnamon. Stir in corn syrup.
Add eggs. Stir in oatmeal. Put into pie crust. Bake at 350° for 1 hour. Top with Cool
Whip, cream or fruit.
Ruth Cunningham
PEPPER CHEESE GRITS
1 c. quick cooking grits
4 c. water
1 tsp. salt
½ c. butter or margarine
1 c. milk
½ c. grated Cheddar cheese
(sharp or extra sharp)
6 oz. roll jalapeno pepper cheese
4 eggs, beaten
Cook the grits; add butter, milk and cheese and stir well. Cool a few minutes, then
add eggs (hot grits would cook them). Pour into a 2-quart casserole and bake at 350° for
45 to 60 minutes.
Jean Harper
PERFECT SCRAMBLED EGGS
4 eggs, whipped
¼ c. cold water or milk
Whip eggs; add water or milk and whip. Salt and pepper to taste. Scramble as
usual in oleo or butter on medium-low heat.
Jean Pearson
53
SPINACH QUICHE
¾ c. cooked Italian sausage
1 (10 oz.) pkg. Stouffer’s Spinach
Soufflé
2 eggs
3 Tbsp. milk
2 tsp. chopped onions
½ c. sliced mushrooms
¾ c. Swiss cheese
1 unbaked 9-inch pie shell
Combine sausage, Spinach Soufflé, eggs, milk, onions, mushrooms and cheese in
a bowl. Mix well. Spoon mixture into pie shell. Bake for 25 to 30 minutes or until set.
Jean Harper
9-inch pie shell
3 eggs, beaten
1 c. cream
1 c. grated Swiss cheese
⅛ tsp. salt
QUICHE LORRAINE
⅛ tsp. pepper
dash of nutmeg
1 c. ham or sausage or 7 to 8
pieces crumbled bacon
Place meat into pie shell. Add grated cheese. Beat eggs, cream and spices and
pour over the cheese and ham. Bake at 350° for approximately 40 minutes.
Note: Tomatoes, peppers, etc. may be added to mixture.
Billie Robinson
54
FISH AND SEAFOOD
BOUILLABAISSE FORMIDABLE
A good pile of fish*
2 small live lobsters
1 lb. clams (littleneck or
cherrystone), scrubbed
1 lb. mussels, scrubbed
½ lb. scallops
2 onions, chopped
2 cloves garlic, crushed
1 tomato, cut up
2 green bell peppers, cut up
4 sprigs parsley, chopped
salt and pepper
1 bay leaf
pinch of oregano, thyme or herb
of choice
¼ c. olive oil
½ bottle white Bordeaux
½ bottle white Chablis
*Buy a good pile of fish, 3 or more kinds with white flesh and one with red flesh,
totaling about 3 pounds. Choose sea perch, bass, whiting, cod, red snapper, mullet,
salmon – whatever is in the market.
In a deep pot, cook the garlic, onions and peppers in oil. Add tomatoes, parsley,
salt, pepper and herbs and let the pot simmer on the back of the stove for half an hour or
so while sipping on your martini. Meanwhile, put the fish in a cheesecloth bag.
Put the clams, mussels and scallops in the pot and add wines. Boil vigorously for
5 minutes. (Meanwhile, boil the lobsters in a separate pot for 15 minutes.)
Place the cheesecloth bag with the fish on top of the clams and boil for another 8
minutes. Split the lobsters in two or three pieces.
Serve in large soup plates. A thick slice of French bread should be in the center,
broth poured over it, the pieces of fish and lobster arranged around it. A meal for 6
people.
Mary and Bill Dyrkacz
FLORENTINE SOLE
3 pkg. frozen chopped spinach
2 c. sour cream
3 Tbsp. flour
½ c. chopped green onions
Juice of 1 lemon
2 tsp. salt
2 lb. fillet of sole
¼ c. butter
paprika
Cook and drain the spinach. Blend together sour cream, flour, onions, lemon juice
and salt. Combine half of the blended mixture with the spinach and spread evenly on the
bottom of a greased baking dish. Arrange sole on top, dotting with butter. Spread
remaining mixture over fish, leaving a border of spinach. Dust with paprika. Bake at 375°
for about 25 minutes. Serves 6.
Ellen Stinchcomb
55
GRILLED SALMON WITH FENNEL
4 salmon steaks, 6 oz. each, with
small bones removed
2 Tbsp. finely chopped fresh
parsley
½ c. finely chopped green onions
(tops included)
1 tsp. dried fennel seeds, ground
dash or 2 freshly ground black
pepper
¼ c. oil (vegetable, olive or
canola)
3 Tbsp. fresh lime juice
Combine parsley, onions, fennel, pepper, oil and lime juice in shallow dish. Place
salmon steaks in this marinade for at least 30 minutes, turning once to allow flavors to
combine. Place in greased wire flat hinged grill basket and cook about 4 inches above
moderately hot coals until done on one side, about 6 to 8 minutes. Turn and cook on other
side, about 6 minutes or until fish flakes easily with a fork. Baste occasionally with
remaining marinade while grilling. May be broiled if you prefer. Serves 4.
Bill Kirlin
HERBED CATFISH FILLETS
(All spices are dried.)
½ tsp. onion salt
½ tsp. oregano
½ tsp. parsley
½ tsp. tarragon
½ tsp. pepper
dash of Old Bay seasoning is
great
2 garlic cloves, minced
¼ c. plus 2 Tbsp. butter or oleo
4 (6 oz.) catfish fillets
3 Tbsp. dry sherry
Melt butter in frying pan. Sauté seasonings and garlic 1 minute. Reduce heat; add
fillets and cook 4 to 5 minutes on each side, until fish flakes. Remove from pan; keep fish
warm. Add sherry to pan; cook over high heat, 30 to 45 seconds. Scrape pan. Pour sherry
mixture over hot fillets and serve. Serves 4.
Betty Paul
56
ITALIAN FISH STEW
1 Tbsp. olive oil
1 onion, sliced (½ c.)
1 green pepper, minced (3/4 c.)
1 stalk celery, sliced into thin
crescents (¾ c.)
1 clove garlic, mashed (can
substitute garlic salt)
¼ tsp. dried basil
¼ tsp. dried thyme
¼ piece bay leaf
1 clove
¼ tsp. pepper
½ tsp. salt
1 c. tomato juice
1 lb. can peeled whole tomatoes
1 lb. fresh or frozen fish fillets,
cut into chunks (1 x ½ x 2-inch)
Heat oil in 2 or 3-quart saucepan. Add onion, green pepper, celery, garlic, herbs,
clove and pepper. Stir-fry over medium heat 3 minutes until onion softens. Add salt. Add
tomato juice and tomatoes. Bring to a simmer; stir and break up tomatoes into large but
manageable bite-size pieces. Put fish chunks in a layer on top. Cover pan and simmer 5
minutes. Stir in fish chunks; cover, then remove from heat and let stand for 5 minutes or
longer. Makes 6 cups.
Tom Wallace
LEMON BASIL TROUT
1 whole trout, dressed and split
1 healthy bunch of fresh lemon basil
2 lemons, sliced
White wine
Lemon-pepper marinade crystals
Place fish in oiled microwave-safe baking dish on a bed of whole fresh lemon
basil. Line fish cavity with lemon basil and sliced lemons. Close fish and place a layer of
lemon basil and lemon slices on top. Pour enough white wine over fish to cover the basil
on the bottom and sprinkle fish with lemon pepper. Cover with Saran Wrap and
microwave on High for 8 to 10 minutes, until fish is firm to the touch and opaque in
appearance.
Lyn Woltemate
LEMONY DILL SWORDFISH
1 (4 to 5 oz.) swordfish steaks
4 Tbsp. lemon juice
4 Tbsp. nonfat creamy salad dressing
good pinch of dried dill weed
Preheat broiler. Place swordfish steak on foil-lined baking dish. Sprinkle lemon
juice over steak and spread with salad dressing. Sprinkle with dill weed. Place under
broiler and cook for 10 minutes per inch of thickness at thickest part.
Calories: 189 per serving (serves 2).
Lyn Woltemate
57
SALMON FISH CAKES
1 (420 g.) can salmon, drained and
flaked
1 lb. 6 oz. cold mashed potatoes
1 Tbsp. flour
2 Tbsp. tartar sauce
zest and juice of 1 lemon
2 Tbsp. chopped parsley
Seasoning to taste
1 egg, beaten
4 oz. bread crumbs
oil for frying
Mix salmon, potatoes, flour, tartar sauce, lemon, parsley and seasoning in a bowl.
Shape into 8 balls, then flatten into cakes. Refrigerate 45 minutes. Dip cakes into egg and
then bread crumbs, ensuring that they are coated evenly.
Heat oil in frying pan over medium heat. Fry until crisp and golden, about 5
minutes on each side. Drain on kitchen paper and keep warm until all ready. Serves 4.
June Phillips
SALMON OR TUNA CROQUETTES
1 can salmon, or 2 tuna, flaked
3 or 4 slices white bread, crumbled
1 onion, diced
1 green or red pepper, diced small
Salt, pepper and garlic to taste
Juice of ½ lemon
6 Tbsp. mayonnaise
Roll in Italian cracker crumbs. Bake at 350° for ½ hour in a greased pan.
Recipe given to me by Margaret Kubasta.
Joanne Ware
SHARK STEAKS IN BEER MARINADE
2 lb. shark steaks or fillets (fresh or
frozen)
⅔ c. beer
⅓ c. vegetable oil
1 tsp. salt
¼ tsp. pepper
1 tsp. prepared mustard
2 Tbsp. butter
½ tsp. paprika
4 c. sliced onions
1 c. sour cream, heated
½ tsp. prepared horseradish
Thaw fish. Combine next 6 ingredients in a shallow dish. Add fish. Marinate in
refrigerator, covered, at least 30 minutes. Remove fish from marinade; arrange on wellgreased broiler pan. Broil 4 inches from heat, 8 to 10 minutes or until fish flakes when
tested with a fork. Turn fish halfway through cooking.
Melt butter in medium saucepan over medium-high heat. Stir in paprika and
onions. Sauté until onions are tender but not brown. Combine warm sour cream and
horseradish in a small bowl.
To serve, top each fish steak with onions and a spoonful of the sour cream
mixture. Makes 6 servings.
Toots Foth
58
TUNA PUFF PIE
3 cans (6 to 7 oz.) tuna in vegetable oil,
drained
1 (10 to 12 oz.) can cream of
mushroom soup (undiluted)
¾ c. chopped celery
½ c. sliced Spanish olives or pitted
ripe olives
½ c. chopped onion
3 Tbsp. lemon juice
½ tsp. salt (divided)
¼ tsp. Tabasco pepper sauce
Pastry for single-crust (9-inch) pie
(unbaked)
4 eggs, separated
2 Tbsp. flour
1 c. milk
Combine tuna, soup, celery, olives, onion, lemon juice, ¼ teaspoon salt and
Tabasco in a large bowl. Reserve 1 cup tuna mixture; pour remaining tuna mixture into
one 9-inch pie shell. Bake at 350° for 10 minutes. Beat egg yolks lightly. Beat egg whites
until soft peaks form; fold beaten egg whites into yolks. Remove pie from oven; top with
egg mixture. Return to oven and bake 45 minutes longer.
Meanwhile, mix flour with small amount of milk until smooth. Combine flour
mixture, remaining milk, reserved tuna mixture and remaining ¼ teaspoon salt in
saucepan. Heat until sauce thickens and comes to a boil, stirring constantly. Serve with
pie. Makes 6 to 8 servings.
Lil Saleski
TUNA TETRAZZINI
1 c. cut spaghetti
1 can albacore tuna
⅓ c. chopped pimento
1 can mushroom soup
¾ c. milk
1/ ½ c. shredded sharp cheese
½ c. crushed potato chips
1 Tbsp. butter
Preheat oven to 350°. Cook and drain spaghetti. In 1 ½ quart buttered casserole
dish, mix spaghetti, tuna and pimento. In small pan, brown almonds in butter and add
soup, milk and cheese. Heat and stir until cheese melts. Pour over spaghetti mixture.
Sprinkle with potato chips and bake for 30 minutes. Serves 4.
Hermoyne Weber
59
Seafood:
ASIAN SHRIMP
3 lb. shrimp
½ c. soy sauce
½ c. melted butter or margarine
¼ c. lemon juice
½ tsp. sugar
¼ tsp. powdered sugar
Peel and clean shrimp. Marinate shrimp in soy sauce for 10 minutes. Turn often to
coat well. String close together on individual skewers and set across top of grill 7 to 8
inches from coals. Mix remaining ingredients together and baste shrimp with it during
cooking.
Broil 7 minutes on one side, 3 minutes on the other side. Recipe works well cut in
half.
Joan Butterfield
BARBEQUE SHRIMP NEW ORLEANS STYLE
2 lb. large shrimp (heads on)
½ lb. butter, melted
¼ lb. margarine, melted
½ lemon, squeezed
¼ c. white wine
1 whole garlic pod, peeled
¼ c. olive oil
Dash of Tabasco
2 Tbsp. Worcestershire sauce
1 Tbsp. rosemary
½ tsp. thyme
1 tsp. oregano
3 bay leaves
⅛ tsp. crushed red pepper
Pinch of sugar
1 tsp. Accent
2 large onions, quartered
2 large bell peppers, quartered
Salt to taste
Lots of black pepper
Combine all ingredients, except shrimp and black pepper and mix well. Place in
shallow baking pan. Place shrimp on top and completely cover with black pepper
(important). Mix well and let marinate in fridge for at least 1 hour. Broil in 425 ° oven
about 25 minutes or until done (depends on the size of shrimp used). Let this sit for a few
minutes after removing from oven to allow flavors
to blend.
On each plate, place shrimp and a few pieces
of onion and bell pepper, then spoon sauce on top.
Serves 4.
We heat a loaf of French bread to sop up the
sauce, which is good. This is to be eaten with your
hands.
Gary and Janet McDonald
60
CHARCOAL SHRIMP
1 to 2 lb. large shrimp, peeled,
deveined and set aside
2 Tbsp. Chesapeake Bay or
shrimp/crab boil seasoning
3 Tbsp. ReaLemon concentrate or
juice of 1 lemon
1 c. red wine vinegar
1 c. oil (salad, olive, canola)
1 ½ Tbsp. seasoned salt (optional)
Accessories Needed: Barbecue cooker, hinged wire basket or skewers or hot dog
wheel.
Combine all ingredients except shrimp. Place uncooked shrimp in sauce and
marinate for 3 to 6 hours or more to combine flavors. Thread shrimp on hot dog wheel or
skewers or put in hinged wire basket. Cook over hot fire for 2 minutes on each side,
basting frequently with marinade sauce. The drippings will cause the shrimp to smoke
and turn dark or smoky. Serve with your favorite seafood sauce. Serves 4 to 6, depending
on amount of shrimp.
Bill Kirlin
CLAMS CASINO BAKE
4 Tbsp. butter, melted
½ c. or more soft bread crumbs
2 slices dry bread, grated in a blender
4 cans minced clams, drained (juice
reserved)
½ tsp. oregano
¼ tsp. garlic powder or one large clove
garlic, minced
½ c. finely chopped onions
½ c. finely chopped green pepper
1 (4 oz.) jar diced pimento, drained
pepper to taste
salt (optional)
5 to 6 slices bacon, cut in tiny pieces
and fried
3 Tbsp. chopped fresh parsley
Combine butter (soft), dry bread crumbs, clams, oregano, garlic powder, onion,
green pepper, pimento and pepper and salt to taste. Spread in a buttered baking dish,
about 7 x 11-inch. If mixture seems dry, sprinkle with some of the clam juice. Sprinkle
with crumbled bacon, Parmesan and parsley. Bake at 350° for 20 to 25 minutes. Serve
hot with crackers.
This can also be served as a casserole for dinner. Mixture can also be spread in
clam shells and baked restaurant-style.
Note: This is one of my favorite appetizer dishes
which is requested by all who have had it!
Linda Slade
61
CRAB CAKES
(Serves 6)
⅙ tsp. black pepper
pinch of cayenne pepper
fine bread crumbs
1 lb. cooked crab meat
2 eggs
½ tsp. salt
Mix crab meat, butter, seasoning and enough of the egg to mold into small flat
cakes. Beat a little water into remaining egg. Wet the cakes with this mixture, then roll
them in the crumbs. Sauté until rich brown in a heavy frying pan or deep-fry at 380° to
400°.
Mary Ann Schmitt
CRABMEAT CASSEROLE
6 slices white bread (with crusts
removed)
7 oz. can crabmeat
¼ lb. sharp cheese, cut in small pieces
½ tsp. dry mustard
dash of pepper
2 hard-boiled eggs, cut up
¼ c. melted butter
1 ½ c. milk
Break up bread into milk. Add remaining ingredients and bake in 350° oven for
30 to 40 minutes or until brown and bubbly on top. Serves 4 to 6.
Marian Holmes
CRABMEAT AND SHRIMP CASSEROLE
1 medium green pepper, chopped
1 c. chopped celery
½ tsp. salt
⅛ tsp. pepper
1 lb. crabmeat (backfin), thoroughly
cleaned of shells
1 lb. shrimp, cooked and cleaned
1 c. mayonnaise
1 Tbsp. buttered bread crumbs
Combine all ingredients but bread crumbs. Sprinkle with crumbs and bake in 350°
oven for 30 minutes in a greased casserole.
Peggy White
62
GARLIC SHRIMP AND PASTA
1 can condensed chicken broth
½ c. water
2 Tbsp. cornstarch
2 Tbsp. olive oil
4 cloves of garlic, sliced or minced
¼ c. chopped fresh parsley
¼ tsp. grated lemon peel
⅛ tsp. ground red pepper (cayenne)
1 ½ lb. medium shrimp, shelled and
deveined
2 Tbsp. lemon juice
4 c. hot cooked spaghetti
In small bowl, stir together broth, water and cornstarch until smooth; set aside. In
10-inch skillet over medium heat, in hot oil, cook garlic, parsley, lemon peel and red
pepper 1 minute, stirring constantly. Add shrimp and lemon juice. Cook until shrimp turn
pink and opaque, stirring constantly. Gradually add broth mixture to skillet. Cook until
mixture boils and thickens, stirring constantly. Toss with spaghetti. Makes 4 servings.
A garlic lover’s delight; a very tasty way to serve shrimp.
Sheila Lindsay
LOW-FAT CRAB QUICHE
2 c. shredded imitation crab (1 ½ pkg.
Louis Kemp Crab Delights)
1 green onion, chopped
2 Tbsp. red, yellow or green bell
pepper, chopped (preferably red)
½ tsp. dill (optional)
dash of pepper
dash of salt
1 (12 oz.) can evaporated skim milk
1 c. nonfat egg substitute or 4 medium
eggs
½ cup light or nonfat sour cream
Heat oven to 350°. Spray a 10-inch pie
plate with nonstick cooking spray. In a medium
bowl, combine crab, cheese, onion, bell pepper,
dill, pepper and salt. Toss well. Spread in pie
plate. In another bowl, combine milk, eggs and
sour cream. Beat with a fork. Pour evenly over the
crab mixture. Bake 45 to 50 minutes or until
quiche is set. Allow to cool for 10 minutes before
slicing.
Marjorie Glass
63
MARYLAND CRAB CAKES
1 lb. lump crab meat
cracker crumbs
1 egg, beaten
2 tsp. prepared or 1 tsp. dry mustard
2 Tbsp. mayonnaise
1 tsp. pepper
salt to taste
½ c. chopped green onions
¼ c. chopped parsley
Preheat oven to 450°. Lightly mix all ingredients except crab meat. Fold in crab
meat. Take care to keep the crab from falling apart. Add just enough cracker crumbs to
hold it together. Using approximately ⅛ cup of the mixture for each cake, form into
patties. Place on lightly greased cookie sheet. Bake 20 minutes or until golden brown.
Serve immediately. Serves 4.
Alice Burch
OVEN FRIED SHRIMP
1½ lb. raw, peeled, deveined,
butterflied, fresh jumbo shrimp (16 to
20 count per lb.)
2 eggs, beaten
1 tsp. salt
½ c. all-purpose flour
½ c. dry bread crumbs
½ tsp. paprika
¼ c. margarine
Preheat oven to 500°. Combine eggs and salt. In separate bowl, mix flour, bread
crumbs and paprika. Dip each shrimp in egg, then in crumb mixture. Melt margarine in
15 x 10 x 1 baking pan. Dip each shrimp in margarine and turn quickly to coat both sides.
Bake in 500° oven for 8 to 10 minutes. Serve with tartar sauce.
Tartar Sauce:
1 c. mayonnaise
1 c. sour cream
2 Tbsp. capers
2 Tbsp. prepared mustard
¼ c. chopped onions
¼ c. chopped celery
¼ c. dill relish
Combine all ingredients. Blend well. Let stand for 2 hours. Serves 4.
Alice Burch
64
PEGGY’S CRAB CASSEROLE
1 lb. backfin or lump crabmeat
1 c. half and half
1 c. mayonnaise
1 c. fine Pepperidge Farm stuffing
1 Tbsp. parsley flakes
Mix all ingredients except crabmeat. Fold crab in last and refrigerate until ready
to bake at 350° for 30 minutes.
Peggy White
ROYAL SEAFOOD CASSEROLE
1 lb. medium-sized cooked shrimp
½ (7 oz.) pkg. vermicelli or thin
spaghetti
⅓ c. butter or margarine
⅓ c. all-purpose flour
⅔ c. chicken broth
⅔ c. milk
¾ c. shredded Swiss cheese
2 ½ Tbsp. dry sherry
½ tsp. salt
⅛ tsp. white pepper
4 oz. jar diced pimento, drained
2 Tbsp. slivered almonds
Chopped fresh parsley
Cook vermicelli according to directions; drain and set aside. Melt butter in heavy
saucepan over low heat. Add flour and stir until smooth. Cook one minute, stirring
constantly. Gradually add broth and milk and cook over medium heat until mixture is
thick and bubbly. Add Swiss cheese, sherry, salt and pepper, stirring until cheese melts.
Remove from heat; add shrimp, vermicelli and pimento, stirring gently. Spoon
mixture into a lightly greased 2-quart casserole. Sprinkle with Parmesan cheese and
almonds. Bake uncovered at 350° for 45 minutes or until heated and bubbly. Serves 6.
Parsley may be used as garnish. Recipe may be doubled. To store, cover and refrigerate
up to 24 hours.
Mary Ann Riley
SHRIMP CASSEROLE
1 lb. shrimp
1 pkg. frozen peas, cooked and
drained
½ clove garlic, minced
2 Tbsp. butter
4 Tbsp. chopped onion
1 can Cheddar cheese soup
½ can milk
4 Tbsp. cooking sherry
2 Tbsp. parsley
Sauté onions in butter. Add remaining ingredients and stir well. Bring to a boil
while stirring. Place in a casserole dish. Sprinkle top with bread crumbs. Bake at 350° for
30 minutes.
Billie Robinson
65
SHRIMP AND CRABMEAT FETTUCINI
3 lb. (total) shrimp, lump crabmeat
and crayfish (you can use all three or
any combination of two, totaling 3 lb.)
3 sticks oleo or butter
3 medium onions, finely chopped
2 medium bell peppers, finely chopped
3 stalks celery, finely chopped
4 Tbsp. parsley flakes (dried)
2 ½ c. half and half
1 lb. Velveeta cheese, cubed
2 Tbsp. picante sauce or jalapeno
(omit if Mexican Velveeta is used)
1 lb. fettuccini noodles, cooked and
drained (break into thirds)
1 c. grated Parmesan cheese
Melt butter or oleo in a large heavy saucepan. Cook onions, bell pepper and celery
slowly for 20 minutes. Add flour; cook for 15 minutes, stirring frequently. Add parsley
and seafood and cook for 15 minutes; stir. Add half and half, cheese, relish, picante (if
used) and garlic – plus salt and cayenne pepper to taste.
Cook on low for 20 minutes (cheese can be melted in the microwave before
adding). Add cooked fettuccini and stir gently. Pour into one 3-quart buttered casserole or
two smaller ones. Sprinkle with Parmesan cheese. Bake at 350° for 15 to 20 minutes.
This dish may be frozen before baking. Serve with French bread and fresh fruit salad.
Shirley F. Chappuis
SHRIMP CREOLE
(Serves 6 or 8)
3 or 4 lb. cleaned salted shrimp
1 bay leaf
2 cans tomatoes
2 onions, minced fine
1 c. finely chopped celery
1 large or 2 small minced green
peppers
1 large can tomato juice
1 bottle ketchup
1 Tbsp. sugar
salt and pepper
4 or 5 pieces salt pork
Brown salt pork in heavy pot. Add onions, celery and green peppers. Sauté until
golden brown. Add all other ingredients and cook slowly for several hours. Add cleaned
shrimp for the last 30 minutes.
Cecile Bell
66
SHRIMP SAUCE
For dipping cold or fried breaded shrimp. Quantities may be altered to satisfy
personal tastes.
¾ c. catsup
¼ tsp. Tabasco or hot pepper sauce
1 Tbsp. lemon juice
Mix thoroughly all ingredients. Keep refrigerated. It lasts a few days, but is best
when freshly made.
Herm Bailey
SHRIMP SCAMPI A LA NORDMEYER
2 lb. jumbo shrimp with shells on
1 medium white onion, chopped fine
½ tsp. dried tarragon
½ tsp. steak sauce
¼ tsp. Tabasco sauce
½ c. dry white wine
¼ lb. hot cooked fettuccini
Peel and devein shrimp. Cook onion and garlic in butter in large skillet over
medium heat, stirring constantly, for 3 or 4 minutes. Add tarragon, lemon juice,
Worcestershire sauce, steak sauce, Tabasco sauce and wine. Bring mixture to low boil.
Add shrimp and cook, stirring constantly, until shrimp turn pink and are opaque. Pour
over hot fettuccini and sprinkle with parsley. Toss lightly before serving. Serves 4.
Gloria Nordmeyer
67
SHRIMP STEW
(Serves 8 Generously)
½ c. oil
¼ c. flour
1 c. green onions
½ c. green (bell) pepper, chopped
3 cloves garlic, chopped
1 c. celery, fine chopped
1 (6 oz.) can tomato paste
2 to 3 lb. raw, deveined shrimp
1 Tbsp. sugar
1 tsp. salt
½ to 1 tsp. black pepper (to one’s
taste)
3 c. water
juice of 1 lemon
1 bay leaf
Dash of Tabasco sauce (about 5 drops)
This is a favorite South Louisiana dish.
In a heavy pot, make roux with the oil and flour. Heat oil and flour and cook until
medium-brown, stirring constantly on a low fire. Add onions, bell pepper, garlic and
tomato paste, stirring until paste browns. Add water (hot) slowly, stirring until smooth.
Add sugar, salt, pepper, bay leaf, Tabasco and lemon juice. Simmer for one hour. Add
shrimp and simmer for 20 minutes. More water may be added if gravy is too thick. Serve
over cooked rice. C’est Bon!
Complete your meal with a fresh seasonal garden salad and buttered French
bread.
Shirley F. Chappuis
VICTORIAN SHRIMP CREOLE
1 lb. shelled, deveined, uncooked
shrimp
⅓ c. butter
¼ c. flour
1 c. hot water
½ c. chopped green onions and tops
½ c. chopped parsley
¼ c. chopped green pepper
1 ½ tsp. salt
2 cloves minced garlic
2 bay leaves
½ tsp. crushed thyme
dash of cayenne
8 oz. can tomato sauce
1 lemon slice
hot cooked rice
Cut large shrimp in halves. Melt butter and blend in flour; heat until brown,
stirring constantly. Gradually add water and cook until thick. Add remaining ingredients
(except rice). Cover and simmer for 50 minutes. Remove bay leaves and serve over rice.
Serves 4.
This is an eastern North Carolina version of Shrimp Creole.
Sarah Robinson
68
MEATS
Beef:
BEEF BOURGUIGNON
2 slices bacon
1 ½ lb. 1-inch beef cubes
1 (10 ½ oz.) can condensed golden
mushroom soup
½ c. Burgundy or other red wine
1 large clove garlic, minced
1 bay leaf
1 ½ c. (12) small whole white onions
In large heavy pan, cook bacon until crisp; remove. In bacon drippings, brown
beef cubes. Add soup, wine, garlic, bay leaf, parsley and bacon. Cover. Cook over low
heat 1 hour, stirring occasionally. Add onions. Cook 1 hour longer or until tender. Yields
4 to 6 servings.
Muriel Benjamin
BOEUF BOURGUIGNON
2 lb. lean beef
2 Tbsp. bacon drippings
10 small or 5 medium-sized onions
1 ½ Tbsp. flour
Marjoram
Thyme
Salt
Pepper
½ c. beef bouillon
1 c. dry red wine
½ lb. fresh mushrooms
Peel and slice the onions and fry them in the bacon drippings until brown, using a
heavy skillet. Remove to a separate dish. Cut the beef into about 1-inch cubes and sauté
them in the same drippings, adding a little more fat if necessary. When the cubes of beef
are browned on all sides, sprinkle over them flour and a generous pinch each of
marjoram, thyme, salt and pepper.
Add the beef bouillon and wine to the contents of the skillet (don’t use your
imported wine for this, rather, a good American Burgundy). Stir the mixture well, then let
simmer as slowly as possible for 3 ¼ hours. The mixture, during this cooking, should just
barely bubble occasionally. If necessary, put a mat under the skillet. The liquid may cook
away some, so add a little more bouillon and wine (in the proportion of 1 part of stock to
2 parts of wine) as necessary to keep the beef barely covered.
After the mixture has cooked the 3 ¼ hours, return the brown onions to the skillet
and add the mushrooms). Stir well and let cook for ¾ of an hour, or even an hour longer.
Again, it may be necessary to add a little more stock and wine. The sauce should be thick
and dark brown. Serve with crusty French bread, a tossed green salad and your imported
Burgundy. Follow with a light dessert.
Tom Wallace
69
BEEF BURGUNDY
3 lb. cubed sirloin
½ c. flour
1 tsp. salt
¼ tsp. pepper
3 Tbsp. olive oil
6 Tbsp. butter
½ tsp. thyme
3 slices cooked bacon
12 pearl onions and 12 mushroom
caps
1 medium onion, sliced
¾ c. grated carrot
½ tsp. garlic powder
3 c. Burgundy
3 c. consommé
2 Tbsp. parsley
1 bay leaf
1 tsp. sugar
After coating meat with flour, brown meat in oil, butter, salt and pepper. Put in
Dutch oven. Brown sliced onion and grated carrot in original pan. Add garlic powder; stir
and transfer to meat. Snip bacon into bite-sized pieces, and add spices, wine, consommé
and sugar and mix well. Cover and cook at 350° for 2 hours (may also be done in crockpot). Check meat for tenderness. Before serving, add pearl onions and mushroom caps.
Mary Januszewski
EASY BEEF BURGUNDY
3 to 4 lb. chuck, cubed
1 can French onion soup
3 to 4 Tbsp. tapioca
½ c. ketchup
½ c. red wine
Mix all ingredients. Bake, covered, 3 hours at 325°. Stir once in a while in oven.
Add more red wine to taste. Delicious.
Muriel Panzer
SIMPLE BEEF BURGUNDY
3 lb. beef cubes
1 can mushroom soup
1 can golden mushroom soup
1 can French onion soup
¾ c. red cooking wine
Mix all ingredients (do not brown meat). Bake covered at 350° for 3 ½ hours.
Serve over noodles or rice. Serves 6 to 8.
Carol Macon
70
BEEF STEW BENNETT
2 lb. beef stew meat, cut in 1 ½ inch
cubes
2 Tbsp. oil
2 c. hot water
1 c. red wine (dry)
½ tsp. thyme
½ tsp. marjoram
¼ tsp. cumin
2 bay leaves
1 Tbsp. salt
1 tsp. sugar
½ tsp. paprika
½ tsp. pepper
Dash of ground allspice or cloves
1 lb. baby carrots
12 to 16 small red potatoes, unpeeled
1 lb. small white onions
In Dutch oven, brown meat in oil. Add next 14 ingredients, cover and simmer for
1 ½ hours, stirring occasionally. Remove bay leaves. Add vegetables. Cover and cook for
30 to 45 minutes, until vegetables are tender.
Slowly blend ½ cup cold water into ¼ cup flour. Stir slowly into hot stew
mixture. Cook and stir until bubbles; stir 3 minutes longer. Yields 6 to 8 servings.
Donna Bennett
BEEF STIR-FRY WITH COUSCOUS
1 ¼ lb. boneless beef top sirloin steak
(1-inch thick)
1 (13 ¾ oz.) can beef broth
1 c. couscous
1 Tbsp. olive oil
1 medium red bell pepper, cut in ¼inch strips
½ c. chopped sweet onion
½ c. honey-Dijon barbecue sauce
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into ¼inch thick strips; set aside. In medium saucepan, bring beef broth to a boil. Stir in
couscous; cover pan and remove from heat. In large nonstick skillet, heat oil over
medium-high heat until hot. Add beef, ½ at a time, and stir-fry
1 to 2 minutes or until outside surface is no longer pink;
remove.
In same skillet, stir-fry bell pepper and onion 2 to 3
minutes or until crisp-tender. Return beef to skillet; stir in
barbecue sauce. Cook and stir 1 to 2 minutes or until heated
through. Spoon over couscous; sprinkle with parsley. Yields 4
servings.
Note: 1998 beef cook-off winner; very good.
Pat Bartee
71
BEEF STROGANOFF CASSEROLE
1 lb. beef, cut in ¾-inch cubes
¼ c. flour
2 Tbsp. fat
1 clove garlic, minced
1 (6 oz.) can sliced mushrooms
1 c. sour cream
1 can condensed mushroom soup
½ tsp. salt
⅛ tsp. pepper
Roll meat in flour; brown in hot fat. Remove meat; add onions, garlic and drained
mushrooms. Cook gently until onions are golden. Blend in remaining ingredients and
cook on low heat, stirring until mixture boils. Add meat. Transfer to a 2-quart casserole.
Cover and bake at 350° about 1 hour or until meat is tender. Serve over cooked rice or
noodles. Serves 4 generously.
Jean Stegmeir
CHARCOAL EYE OF THE ROUND
Light charcoal. Do not cook meat on grill. Entire roast is set down into coals
when they are beginning to turn gray. Use enough charcoal to assure 1 hour of roasting.
Prepare meat by packing it on all sides with Morton kosher coarse salt. Be sure
meat is covered with a good layer of salt. When fire is ready, spread coals apart to allow
setting meat down into the charcoal.
Since an eye-of-the-round usually has three sides, it will be turned twice after the
first 20 minutes. Fifteen minutes on second and fifteen minutes on the third side is
sufficient. Total cooking time: 45 to 60 minutes.
Meat stays juicy – delicious!
Og Owens
CHINESE STYLE BEEF
5 lb. beef, chuck or sirloin, trimmed of
fat and cut in one-inch cubes
½ c. flour
2 tsp. salt
2 large onions
¾ c. catsup
2 Tbsp. vinegar
¼ tsp. ginger
4 Tbsp. soy sauce
½ c. brown sugar
¾ c. water
1 can water chestnuts
1 lb. mushrooms
Roll meat in flour, salt and pepper. Arrange in large casserole. Cover with sliced
onions, sliced water chestnuts, sliced mushrooms, and ginger. Mix catsup, vinegar, soy
sauce, Worcestershire sauce, brown sugar and water. Pour over meat. Cover and bake at
300° for 3 ¼ hours. Serve over rice. Serves 12 to 15.
Jean Harper
72
GERMAN BEEF HASH
(Duetsches Rinder Haschee)
1 lb. leftover beef, chopped (not too
fine)
2 Tbsp. margarine
1 medium onion, finely chopped
1 Tbsp. flour
1 c. stock
½ c. canned tomatoes or tomato sauce
chopped parsley
½ tsp. salt
5 medium potatoes
½ c. hot milk
1 Tbsp. butter or margarine
4 Tbsp. grated Cheddar cheese
3 Tbsp. bread crumbs
Melt fat in saucepan; add onion and cook until light golden brown. Add flour; mix
well and cook just a few minutes. Add stock and tomatoes and cook, stirring until
smooth. Add meat, parsley and seasoning and mix all together. Cook slowly until mixture
begins to thicken. Cook and mash potatoes until very smooth, then add the milk and
margarine, a little at a time, mixing all the time. These mashed potatoes should be rather
thin and a little bit soupy. Put meat mixture in an ovenproof dish and spread potato
mixture on top. Sprinkle cheese, bread crumbs and margarine on top of potato mixture.
Cook in hot oven at 400° until brown (about 15 minutes).
Liesel Brown
ISLAND BEEF STEW
3 lb. lean, boned chuck roast, trimmed
3 Tbsp. flour
1 Tbsp. olive oil
1 (14.5 oz.) can no-salt added whole
tomatoes, undrained and chopped
3 c. vertically sliced onions
1 ¼ tsp. pepper
1 tsp. salt
2 c. water
⅓ c. molasses
⅓ c. white vinegar
2 ½ c. thinly sliced carrots (about 1
lb.)
½ c. raisins
½ tsp. ground ginger
Dredge beef in flour. Heat oil in large Dutch oven; add beef, browning on all
sides. Add tomatoes, onions, pepper and salt. Combine water, molasses and vinegar; stir
into beef mixture. Cover and reduce heat and simmer for 1 hour and 15 minutes, or until
beef is tender. Stir in carrots, raisins and ginger. Simmer an additional 30 minutes, or
until carrots are tender. Remove roast from pan. Separate beef into bite-size pieces or
shred with fork. Return beef to pan. Serve over rice or noodles.
Note: Easier to make a day before serving and shred beef when cooler. Yields
nine 1-cup servings.
Terri Hardtle
73
GREATEST BAKED STEAK
(This steak is good hot or cold)
3 lb. round or London Broil or 4 ½ lb.
sirloin steak (1 ½ to 2 inches thick)
1 Tbsp. butter
1 tsp. powdered thyme
1 tsp. salt
4 garlic cloves
¼ lb. sliced fresh mushrooms
½ c. dry red wine
1 Tbsp. butter
In an ovenproof skillet large enough to hold steak, heat enough vegetable oil to
film the bottom. When oil is very hot, brown meat (meat should be thoroughly wiped
dry) well on both sides. Pour off oil. Spread 1 tablespoon butter over steak. Sprinkle with
thyme and salt. Place garlic cloves around meat. Bake steak in skillet for 15 minutes at
350° for medium rare. Remove steak and keep warm. Pour off all but about 1 tablespoon
fat and sauté mushrooms for 1 minute. Mash garlic cloves and add wine. Boil until liquid
is reduced by about ⅓.
Remove from heat and swirl in 1 tablespoon butter. To serve hot, slice steak,
arrange on platter and either pour sauce over or pass it separately. To serve cold, slice
steak, place on foil or in a small baking dish. Pour sauce over meat, cover tightly and
chill.
If serving steak cold, it is a good idea to use diet margarine on the steak and in the
sauce, so that there will be very little congealed fat on top.
I have found that my kids like the sauce so much, that I double the mushrooms,
wine and butter. Also, in case you are having company, make the whole deal ahead, store
in refrigerator and pop into oven to just warm or put prepared steak on hot grill to heat
and “char” a bit. Warm the sauce, drizzle over sliced steak. Heaven!
Bake longer for medium or well done. More garlic may be used (we use 6 to 8
cloves).
Judi Bernson
HUNGARIAN GOULASH
2 lb. steak trimmings, cubed
1 lb. sliced onions
butter
2 tsp. paprika
1 garlic clove
Pinch of caraway seeds
Slice of lemon peel
Season to taste
1 c. stewed tomatoes
Beef stock
Melt butter in heavy pot; put in meat, paprika and onions. Simmer until onions
disintegrate. Chop lemon peel and garlic fine and add with caraway. Season. Add
tomatoes and beef stock to cover. Simmer until meat is tender. Thicken gravy with roux
of flour and half butter and half lard. Yields 4 servings.
Dorothy Moreau
74
REUBEN CASSEROLE NO. 1
1 small carton sour cream
1 large can or 2 small cans sauerkraut,
well drained
1 can corned beef hash, crumbled
16 oz. grated Swiss cheese
6 slices rye bread, broken in chunks
1 stick margarine, melted
Spray 12 x 7 ½ pan (2-quart) with Pam. Arrange in layers:
1st Layer: Sour cream and onion mix together.
2nd Layer: Sauerkraut
3rd Layer: Corned beef hash
4th Layer: Swiss cheese
5th Layer: Rye bread
6th Layer: Margarine, poured evenly over all. Bake at 350° for 30 to 45 minutes
(until bread is crispy brown.)
Myrna Underwood
REUBEN CASSEROLE NO. 2
1 lb. kielbasa, cut/split
1 (8 oz.) sauerkraut, drained
2 tomatoes, sliced
4 Tbsp. Thousand Island dressing
8 oz. Swiss cheese, grated
8 rye crackers, crumbled
In 1 ½-quart casserole, mix ingredients together. Bake at 425° for 15 minutes.
Note: Yummy if you like Reuben sandwiches. Yields 4 servings.
Audrey Lavery
SAUERBRATEN
3 to 3 ½ lb. top round or sirloin tip
roast with small amount of beef suet
1 large can crushed tomatoes
1 c. apple vinegar
1 tsp. allspice
1 tsp. ground cloves
25+ handfuls of “old fashioned”
gingersnaps (by Nabisco)
Salt (about 1 tsp.)
4 to 5 medium onions, quartered
In large heavy pot, braise meat in suet coated pot. Add all other ingredients.
Cover meat with water until all meat is covered. Lower heat and cook slowly about 3 to 4
hours or until meat is very tender. Remove meat and cut into thin slices. Strain gravy.
Combine sliced meat and gravy. Serve with noodles and canned red cabbage, rolls
and butter. Good several days or use immediately. Serves 6 to 8 people.
Dorothy Speirs Dupuy
75
Hamburger:
BEEF NOODLE CASSEROLE
½ c. green pepper, chopped
½ c. yellow onion, chopped
1 lb. lean ground beef
1 (8 oz.) box elbow macaroni
2 tsp. salt
½ tsp. pepper
½ tsp. oregano
1 (4 oz.) jar sliced mushrooms
1 (28 oz.) can tomatoes
¾ c. grated Parmesan cheese, divided
Saute pepper and onion in 2 tablespoons oil in large skillet. Add ground beef;
cook until no longer pink. Drain fat. Add salt, pepper, oregano and Worcestershire sauce.
Mix well. Turn off heat.
Meanwhile, cook macaroni, drain and rinse. Place in buttered 2 or 3-quart
casserole dish. Add mushrooms, tomatoes (broken up) and ½ cup cheese to skillet
mixture. Mix well. Pour over macaroni and mix well. Bake, covered, at 375°, for 35
minutes or until bubbly. Remove cover. Sprinkle remaining ¼ cup cheese over top. Bake
5 minutes longer. Yields 8 servings.
Nancy Schornstheimer
CORA’S CASSEROLE
1 lb. ground beef
1 small onion
¾ c. celery
2 Tbsp. soy sauce (lite)
½ c. uncooked regular rice (no salt)
2 c. hot water
Chow mein noodles
Brown beef, onion and celery. Add rice, soups and soy sauce. Put in 2-quart
casserole. Pour 2 cups of hot water over and stir. Bake 1 hour, covered, at 350°. Remove
cover and stir. Cover with chow mein noodles and bake for 30 minutes uncovered.
Martha Clark
76
COTTAGE PIE
1 ¼ lb. ground chuck
1 onion, chopped
2 medium carrots, finely chopped
4 oz. mushrooms, chopped
2 Tbsp. flour
1 can beef broth
Salt and pepper
2 lb. potatoes, peeled and cut up
1 Tbsp. butter
2 Tbsp. milk
Salt and pepper
Pinch of nutmeg
Melt 1 tablespoon of butter in a fry pan and fry the beef until browned, stirring to
break up any lumps. Add the chopped onion, carrots and mushrooms and cook for 10
minutes or until softened slightly. Stir in the flour, then pour in the beef broth and
Worcestershire sauce with salt and pepper to taste. Bring to a boil, stirring. Reduce the
heat and simmer for about 30 minutes.
Cook the potatoes in a saucepan of boiling water for about 20 minutes or until
tender. Drain and mash with a potato masher. Beat in the remaining butter and the milk to
make a creamy consistency, but rather on the stiff side. Add salt, pepper and a pinch of
nutmeg.
Preheat oven to 400°. Spoon the meat mixture into an ovenproof baking dish.
Cover with potatoes and mark the top with a fork. Bake for about 25 minutes until the
potato topping is browned. Serves 4 to 6.
Loretta Raser
GOULASH
1 ½ c. dry elbow macaroni
1 lb. ground beef
½ c. chopped onion
2 c. sliced celery
½ c. catsup
2 tsp. salt
¼ tsp. pepper
1 (2 ½ oz.) jar or small can sliced
mushrooms
1 (14 ½ oz.) can tomatoes
Cook macaroni as per package directions, slightly undercooking. Cook and stir
ground beef and onion in large skillet until meat is brown and onion is tender. Drain off
fat.
Stir in drained macaroni, celery, catsup, mushrooms (with liquid), tomatoes, salt
and pepper. Cover and simmer 30 to 45 minutes. Serves 6.
Can be prepared ahead of time and reheated. Leftovers can also be frozen and
served later.
Milt Hamann
77
GREAT EASY CHILI
2 yellow onions, peeled
8 cloves garlic, peeled
4 shallots, peeled
1 large green pepper, seeded
2 lb. lean ground
1 lb. Jimmy Dean sausage
3 Tbsp. vegetable oil
3 Tbsp. chili powder
2 (28 oz.) cans tomatoes with juice
Salt to taste
1 Tbsp. dried oregano
2 Tbsp. ground cumin
1 Tbsp. dried rosemary
2 c. cooked kidney beans (or 2 cans)
Masa flour (corn)
Sauté the onions, garlic, shallots and green pepper in oil, in a large pot, until soft,
about 5 minutes. Add ground beef, pork and chili powder and cook about 10 minutes, or
until meat is not pink. Cover pot; reduce heat to medium-low and simmer, stirring
occasionally, for 20 minutes. Add tomatoes, salt and herbs and allow mixture to return to
a simmer. Lower heat, cover and barely simmer about 30 minutes. Add beans, cook for
an additional 30 minutes and serve. If you have masa flour, it can be added with beans as
a thickener.
Louise Shamblen
HAMBURGER VEGETABLE MEDLEY
1 ½ lb. lean ground beef
1 c. finely chopped celery
½ c. thin sliced carrots
1 tsp. salt
½ tsp. leaf thyme
¼ tsp. pepper
¼ tsp. garlic salt
1 (16 oz.) can tomatoes, chopped
1 Tbsp. dried parsley flakes
2 c. cooked macaroni (elbow)
Crumble beef in 2-quart glass casserole. Stir in carrots, celery and green pepper.
Cover with glass lid. Microwave on High for 5 minutes. Drain and stir in remaining
ingredients. Mix well and cover. Microwave on Reheat for 14 to 16 minutes, or until hot.
Let stand covered 5 minutes before serving. Yields 4 to 6 servings.
Gerry Foth
78
IMPOSSIBLE TACO PIE
1 lb. ground round
½ c. chopped onion
1 pkg. taco mix
1 can green chilies
1 c. Cheddar or Mozzarella cheese
1 ¼ c. milk
¾ c. Bisquick
3 eggs
2 tomatoes
Heat oven to 400°. Grease a 10-inch pie plate. Brown ground round and onion
and stir in taco mix. Spread in pie plate and sprinkle with chilies. Put milk, Bisquick and
eggs into blender and mix. Pour over mixture in plate. Bake 25 minutes. Remove from
oven and sprinkle with cheese. Bake 5 minutes more or until knife comes out clean. Cool
5 minutes before eating. Serve with chopped tomatoes, shredded lettuce and sour cream.
Add taco sauce if desired.
Kathy Fudge
JUNGLE STEW
1 large can kidney beans
½ c. raw macaroni
Salt and pepper to taste
1 can tomatoes
1 lb. hamburger
2 onions
Brown meat and onions; add remaining ingredients. Simmer 20 to 30 minutes.
May add 1 can beef broth and 1 can sliced mushrooms.
Lois Perry
MACARONI BEEF CASSEROLE
1 ½ c. cooked macaroni
1 lb. ground beef, browned
1 can tomatoes
1 can stewed tomatoes
½ lb. bacon, browned and diced
Mix first 4 ingredients together; put in flat Pyrex dish. Top with bacon and then
the Parmesan. Bake at 325° for 1 hour.
Ginnie Kestly
79
PICNIC MEAT LOAF
2 lb. ground round
1 c. fresh bread crumbs
1 c. milk
2 large eggs
1 medium onion, diced
2 tsp. salt
1 tsp. allspice
1 tsp. dry sage
½ tsp. black pepper
3 hard-cooked eggs, shelled
2 Tbsp. butter
½ c. water
Place all ingredients, except hard-cooked eggs, butter and water, in a large mixing
bowl. Mix with mixer or processor until well combined and texture is fine. Put half the
meat mixture in a 9 x 5 x 3 loaf pan. Place the three eggs in remaining meat mixture and
pat into a loaf shape. Dot with butter and pour just enough water over top to cover. Bake
at 375° for 1 hour. Allow loaf to cool, pour off drippings and remove from pan.
Refrigerate for 3 hours.
This good anytime, but especially on a picnic. Serve cold, thinly sliced with
plenty of whole-grain mustard. Serves 8.
Arlene Weier
PORCUPINE MEATBALLS
1 lb. ground beef
¼ c. uncooked regular rice
½ c. milk
1 egg, slightly beaten
¼ c. minced onion
2 Tbsp. minced parsley
1 tsp. salt
1 small garlic clove, minced
2 Tbsp. shortening
1 (10 ½ oz.) can condensed tomato
soup
1 c. water
Mix beef, rice, milk, egg, onion, parsley, salt and garlic; shape into small
meatballs. Brown meatballs in shortening in skillet. Blend tomato soup and water. Pour
over meatballs. Cover and simmer 40 minutes. Yields 4 servings.
Barbara Kiziah
80
SLOPPY JOES
1 (28 oz.) jar ketchup
1 bottle chili sauce
1 stalk celery, chopped
Sauté onion, green pepper and celery in 1 tablespoon oil. Add meat and cook.
Add chili sauce and ketchup. Simmer for an hour or more. Add salt and pepper. Makes
24 Sloppy Joes.
Belle Collins
STUFFED PEPPERS
1 lb. ground beef
4 large peppers
1 can Spanish rice
1 can tomato sauce
Brown beef in skillet and drain. Add rice and stuff the peppers. Pour tomato sauce
over. Bake for 1 hour at 325° to 350°.
Phyllis Morrow
TATER TOT PIE
2 lb. ground beef
1 large onion, chopped
1 large green pepper, chopped
½ tsp. garlic salt (or to taste)
1 (8 oz.) can mushrooms, drained
1 can cream of mushroom soup (do
not add water)
1 lb. sharp Cheddar cheese, grated
2 lb. Tater Tots
Put ground beef, onion and green pepper in a frying pan; cook until meat is almost
done. Drain and pour into a 9 x 13 casserole dish; cover with mushrooms. Whip
mushroom soup so it can be poured over mushrooms. Cover with Tater Tots (as many as
will make one layer deep). Bake at 350° for 20 minutes (until Tater Tots are brown).
Cover with cheese; return to oven for 5 minutes (until cheese melts).
Karen Marshall
81
Veal:
VEAL HUNGARIAN
1 ½ lb. veal, sliced thin
Salt, pepper, paprika and flour
2 Tbsp. butter
1 onion, chopped
¼ c. dry white wine
½ c. beef stock (make from bouillon)
grated lemon rind or 1 tsp. lemon
juice
¾ c. light cream, mixed with ¼ c.
water
Pound meat thin; sprinkle with salt, pepper and paprika. Dredge in flour. Melt the
butter in a frying pan and sauté the slices of veal until golden brown. Remove the meat to
a serving platter and keep warm.
Add the onion, wine, beef stock and lemon to the frying pan and stir and simmer
about 5 minutes. Then add the cream mixture. Heat thoroughly, stirring constantly. When
the sauce reaches the desired consistency; strain it over the meat and serve. This entrée is
good with noodles and a green vegetable.
Corinne Barboza
Lamb:
BALSAMIC MARINATED LAMB CHOPS
½ c. balsamic vinegar
3 large garlic cloves, minced
3 large shallots, chopped
¾ tsp. dried thyme, crumbled
¾ tsp. salt
½ tsp. pepper
6 (1 ½-inch) loin lamb chops
Olive oil
Pimento Butter (recipe below)
Mix together first 6 ingredients. Combine with chops in dish or sealable plastic
bag and let chops marinate in refrigerator at least 8 hours, turning several times. Drain
chops, pat dry and allow to come to room temperature. Brush chops with oil and grill on
well-oiled rack 5 to 6 inches from glowing coals for medium rare. Transfer to platter and
let stand 5 minutes. Top each chop with a dollop of butter.
Pimento Butter:
¾ stick unsalted butter, softened
¼ c. pimento, patted dry and chopped
½ tsp. lemon juice
In food processor, blend all together until pimento is minced and butter is orange;
season with salt and pepper. Yields ½ cup.
Donna Bennett
82
Pork:
CHAMPAGNE CHOPS
2 Tbsp. all-purpose flour
½ tsp. salt
Dash of white pepper
8 boneless center loin pork chops (1/2inch thick)*
2 tsp. butter
¾ c. champagne or dry white wine
½ c. whipping cream
¼ c. sliced fresh mushrooms
*I use boneless, skinless chicken breasts.
Combine flour, salt and pepper. Lightly dredge chops (or chicken breasts) in flour
mixture. Heat butter in large skillet over medium heat until melted. Add chops or
chicken; cook about 2 minutes on each side. Add champagne; cook about 4 to 5 minutes.
Remove chops, set aside and keep warm. Add cream and mushrooms to skillet; cook over
low heat, stirring constantly, just until thickened. Return chops to skillet and heat
through. Serve immediately.
Marilyn Reese
DELUXE PORK CHOPS
8 pork chops
Flour, pepper and sage to taste
½ c. vegetable oil
1 can onion soup
1 c. water
Lightly salt pork chops; roll in flour mixture and brown in a skillet in the oil.
Place browned pork chops in a casserole dish. Add soup and water to remaining oil
drippings in the skillet and bring to a boil. Pour this over the pork chops in the casserole.
Cover and bake 1 hour at 325°. Use the gravy this makes on rice or whipped potatoes.
The Sisters Three
GINGERED PORK TENDERS
4 lean pork tenders or chops
¼ c. lemon juice
3 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
Combine the above ingredients and pour over pork, marinating at least 8 hours.
Cook on a grill coated with cooking spray.
Polly Stinchcomb
83
GOLDEN GLOW PORK CHOPS
4 to 6 pork chops
¼ c. brown sugar
½ tsp. cinnamon
¼ tsp. ground cloves
1 (8 oz.) can tomato sauce
1 can peach halves
¼ c. vinegar
Lightly brown chops on both sides in large skillet (optional). Combine brown
sugar, cinnamon, cloves, tomato sauce, vinegar and ¼ cup syrup from peaches. Sprinkle
chops with salt and pepper. Arrange chops in crock-pot. Place drained peaches on top.
Pour tomato mixture over all. Cover and cook on low at least 4 to 6 hours.
Sue Boyer
HAM LOAF
2 ½ lb. ground ham
1 c. dry bread crumbs
¾ c. milk
1 ½ tsp. salt
2 eggs
1 c. brown sugar
1 tsp. dry mustard
¾ c. water
¼ c. vinegar
Mix meat, milk, salt and eggs. Add bread crumbs and make into a loaf.
Mix remaining ingredients. Boil for 1 minute. Pour over loaf in baking pan. Cover
and bake for 1 hour at 350°. Uncover and bake ½ to 1 hour at 400°. Baste often while
cooking.
Phyllis Morrow
HAM LOAF FOR TWO
1 (5 oz.) canned ham, ground up
1 Tbsp. melted butter or margarine
1 c. soft bread crumbs
3 Tbsp. milk
1 Tbsp. onion, diced
1 egg white
Combine all ingredients and mix thoroughly. Press into small oiled loaf pan and
bake at 350° for 30 minutes. Serve with a fruit or piquant sauce if desired.
Marcia McDermott
84
ITALIAN PORK ROAST
1 (2 to 4 lb.) boneless pork ribs-end
roast or pork loins
¼ tsp. oregano
¼ tsp. onion powder
1 Tbsp. fennel seed
3 Tbsp. dill seed
1 tsp. lemon pepper
Preheat oven to 325°. Combine seasonings together and coat roast (or loins) with
mixture. Insert meat thermometer. Place roast or loins on a rack in a shallow pan. Cook at
325° for 45 minutes to 1 hour, or until meat thermometer registers 155 ° to 160°. Let
roast or loins rest 5 to 10 minutes before carving. Serves 8.
Tom & Phyllis Ruegg
OUTDOOR BARBECUED RIBS
1 Tbsp. celery seed
¼ c. brown sugar
1 Tbsp. salt (less if desired)
1 tsp. paprika
2 ½ loin back or country style ribs
1 (8oz.) can tomato sauce
¼ c. vinegar
Combine five dry ingredients. Rub ½ mixture on ribs; add remaining mixture to
tomato sauce and vinegar. Heat and use to baste ribs. Cook over glowing coals until
tender, about an hour. Baste and turn frequently.
Note: I parcook the seasoned ribs in the microwave on Medium-high about 10
minutes per side. This reduces the time on the grill and avoids charring before the pork is
done. Yields 4 servings.
Eleanor Kirlin
POP’S FAVORITE RIBS
2 sides pork ribs
1 c. Kraft barbecue sauce
1 tsp. garlic salt
1 tsp. charcoal seasoning
1 tsp. hot taco sauce
Mix barbecue sauce with garlic salt, charcoal seasoning, taco sauce (more than 1
teaspoon if you like it hot) and Worcestershire sauce. Cook ribs over medium heat for 2
hours or until tender. About 15 minutes before ribs are finished, brush with sauce.
Robert Paullin
85
PORK IN A BAG
1 pork loin
8 slices smoked bacon
County Dijon mustard
Coat lightly the pork loin with mustard, all sides. Wrap the loin in the smoked
bacon. Put the prepared pork loin on aluminum foil and close the foil like a bag. (May be
prepared a day ahead and put in refrigerator for marinating.)
Preheat oven to 350°. Bake for 45 minutes. Take out of oven; let stand until you
can touch the foil. Open the bag and pour the juice in a juice boat; keep warm in oven.
Take the bacon off the pork and crisp in a skillet. Crumble and use over your favorite
vegetables or baked potato. Serve with meat, thinly sliced. Serves four.
Gerda Mazzacca
PORK AND RICE CABBAGE ROLLS
Medium head cabbage
2 lb. ground pork (you will have to ask
the butcher to grind it for you)
¾ c. white rice (uncooked)
1 tsp. salt
¼ tsp. pepper
3 ½ c. water
Gently pull off cabbage leaves. Simmer in boiling water, covered, about 5
minutes. Drain, then lay out leaves ready for filling. Mix the pork, rice, salt and pepper
together. Fill the leaves with mixture, using about ⅛ or a little more for each, folding
ends toward center. If need be, secure with toothpicks. Place in pot with the water. Cover
and simmer 45 minutes or until tender. Remove toothpicks. Makes about 8 servings.
Ronnie Lever
PORK AND SAUERKRAUT
4 butterfly pork chops
2 chopped Granny Smith apples
1 can sauerkraut
2 Tbsp. brown sugar
1 Tbsp. caraway seed
Place pork chops in casserole. Put sauerkraut over chops. Sprinkle caraway seed
over the sauerkraut. Add apples on top and brown sugar over apples. Bake 3 hours at
325°.
Ginnie Kestly
86
PORK TENDERLOIN WITH MUSHROOMS
1 pork tenderloin, weighing approximately 1 lb.
For Marinade:
1 Tbsp. cognac or sherry
To Brown Meat:
1 tsp. oil or butter
1 tsp. curry powder
Sauce:
⅓ c. beef bouillon or beef stock
⅔ c. sour cream
1 bunch spring onions
1 c. mushrooms (any kind)
1 to 2 tsp. curry powder
Cut pork tenderloin in approximately one-inch slices and slightly flatten the
slices. Mix the lemon juice and cognac or sherry; rub meat on both sides and let meat sit,
covered, for approximately ½ hour, until all the marinade has been absorbed. Pat meat
slices with a paper towel.
Place oil or butter and one teaspoon curry powder into frying pan. Heat, then fry
meat quickly at high heat on both sides and remove from frying pan. Slightly salt and
pepper meat; put aside in a covered dish. Cut spring onions into half-inch pieces. Place
into hot frying pan; sauté for a minute or two. Remove from heat. Wash, pat dry and slice
mushrooms; put in frying pan. Add 1 to 2 teaspoons curry powder; sauté mushrooms and
curry powder for one or two minutes. Add beef bouillon or beef stock; cook on low heat
for 3 to 4 minutes, until mushrooms are tender. Add sour cream and continue cooking on
very low heat for another two or three minutes. Salt and pepper sauce to taste. Add meat
and cook on very low heat just long enough until meat is hot. Serve with boiled potatoes,
rice or noodles. This recipe serves 4 persons.
Chris Gibbs
SAUERKRAUT BAKED WITH PORK LOIN
1 large can sauerkraut
¾ c. chopped celery (some leaves)
1 (2-inch) onion, chopped
¼ c. brown sugar
Juice of 1 lemon
Brown loin in roaster. Remove from pan and set aside. Put sauerkraut in roaster;
add celery, onion and brown sugar and mix. Squeeze lemon juice over mixture. Put loin
on top of kraut. Bake at 325° for at least 3 hours.
Sharon Smith
87
SALSA SAUSAGE RICE CASSEROLE
⅔ c. salsa
1 can dark red kidney beans, rinsed
and drained
1 lb. smoked sausage
1 c. rice
1 (14 ½ oz.) can stewed tomatoes
1 c. water
Chop sausage into pieces. Combine all ingredients and mix well. Bring to a boil.
Reduce heat. Cover and simmer for 20 minutes. Serve with sour cream.
Marion Scheer
SAUSAGE AND SAUERKRAUT
2 c. dried pinto beans (water to soak)
2 Tbsp. lard or bacon drippings
5 c. water
1 ½ tsp. salt
½ lb. bulk pork sausage
1 c. chopped onion
1 (18 oz.) can sauerkraut, drained
¼ tsp. pepper
4 oz. smoky sausage links, cut in 1inch pieces
1 (10 ½ oz.) can beef broth
Sort and soak beans; discard water. In
large saucepan, combine soaked beans, bacon
drippings, garlic, 5 cups water and salt. Bring
to boil. Reduce heat and simmer until beans are tender, 1 to 1 ½ hours. Drain.
In medium skillet, break up and brown pork sausage until it loses its pink color.
Add onions. Cook and stir 2 minutes. Preheat oven to 350°. In a 3-quart casserole, layer
half the drained beans, half the cooked sausage and half the sauerkraut. Sprinkle lightly
each layer with pepper. Repeat layers with other half of ingredients. Arrange smoky
sausage pieces on top of final sauerkraut layer. Pour broth over sausage pieces. Bake
uncovered 1 hour. Serve hot. Serves 4 to 6 people.
Optional: Add 2 teaspoons molasses, ½ can French fried onions to top each layer.
Lois Bailey
88
SKILLET PORK CHOPS WITH ZUCCHINI
3 Tbsp. all-purpose flour
(divided)
1 ½ tsp. salt
½ tsp. dill weed
¼ tsp. pepper
6 pork chops (about ¾-inch thick)
1 Tbsp. cooking oil
2 medium onions, sliced
⅓ c. water
3 medium zucchini (about 1 lb.), sliced
½ tsp. paprika
In a large plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill
weed and pepper. Place pork chops in bag and shake to coat; shake off excess flour and
reserve. Heat oil in a large skillet over medium-high; brown pork chops on both sides.
Reduce heat. Place onion slices on chops. Add water to skillet; cover and simmer for 15
minutes. Place zucchini slices over the onion. Mix remaining Parmesan cheese with
reserved flour mixture; sprinkle over zucchini. Sprinkle paprika on top. Cover and
simmer for 25 minutes or until pork chops are tender.
Note: I cut off all visible fat possible before shaking the chops in the cheese, herbs
and flour.
Yields 6 servings.
Jane A. Masters
SPEIDIS
5 lb. lamb, lean pork or chicken, cubed
Marinade:
⅔ c. cooking oil
⅔ c. vinegar and lemon juice (mostly
lemon)
2 tsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. celery salt
2 tsp. salt
1 tsp. pepper
2 tsp. dry parsley
1 bay leaf
Mix ingredients and allow meat to marinate for 24 hours in refrigerator. Skewer
meat on shish-kabob skewers and cook over charcoal. Meat should be served on a slice
of Italian bread.
This is a regional dish from Endicott, New York area originated by the Italian
population. Lamb was the meat used when we first had Speidis, but beef or pork was
used when lamb became too expensive and hard to get.
Thora Chilson
89
TRANSYLVANIA PORK AND KRAUT
2 lb. pork cubes, browned in 2 Tbsp.
butter
½ c. onion
1 large can kraut (not drained)
1 tsp. caraway seed
1 beef bouillon cube, dissolved in 1 c.
hot water
Salt
Brown sugar
Potatoes
½ to 1 c. sour cream
Brown pork in butter; add onion and sauté. Stir in kraut, caraway seed and
bouillon cube dissolved in water. Salt to taste; add brown sugar to taste.
Cook about 2 hours, adding more water if necessary. Peel potatoes and boil until
almost done, then place on top and cook until done and remove. Stir in sour cream.
Jean Reisch
WYOMING TENDERLOIN
Pork tenderloin to serve 4 to 5 people
¾ c. fresh lemon juice (4 or 5 lemons)
2 bay leaves, crumbled
½ c. soy sauce
2 tsp. salt
2 tsp. pepper
6 Tbsp. honey
1 tsp. dry mustard
2 small shallots, chopped
2 large garlic cloves, crushed
Mix all ingredients (except tenderloin) in a food processor or blender. Put
marinade and meat in a seal-a-meal bag. Marinate overnight. Cook on outside grill no
more than 15 to 20 minutes on each side.
Serving Suggestions: Serve with high heels, net stockings and maid’s apron.
Always a hit!
Florence Otto
POULTRY
BRANDY CHICKEN
8 Chicken breast halves, skinned and
boned
Minced garlic
White pepper
2 cans cream of chicken soup
1 (16 oz.) carton sour cream (can use
lower fat)
8 oz. sliced mushrooms, drained (or
use fresh mushrooms)
4 oz. brandy (optional; but really adds
something)
Sprinkle chicken with garlic and pepper. Place in 9 x 13 casserole. Mix remaining
ingredients; pour over chicken. Top with Parmesan cheese. Bake at 325° for 1 ½ hours.
Serves 6 to 8.
Jackie Lewis Owens
90
BREAST OF CHICKEN IN WINE
4 large chicken breasts
¼ c. finely chopped onion
1 (4 oz.) can sliced mushrooms,
drained
½ c. chicken broth
½ to 1 c. seasoned bread crumbs
1 egg
Be sure skin is removed from chicken breasts, and then cut them into smaller
pieces (sometimes each breast can be cut into 4 pieces). Dip each piece of chicken in egg
and bread crumbs. Brown in butter or oil. Transfer chicken pieces to a large shallow
baking dish. Arrange in single layer. Add the chopped onion and drained sliced
mushrooms to the skillet and sauté until the onion is soft. Stir in the chicken broth and
dry white wine and bring to a boil, stirring up any browned bits in the pan. Pour over the
chicken. Let stand in refrigerator for 3 to 4 hours, or longer. Bake, uncovered, at 350° for
45 minutes. Serves 6 to 8.
Marilyn Brackett
BUTTERMILK FRIED CHICKEN
1 cut-up frying chicken (2 to 3 lb.)
2 c. buttermilk
2 tsp. salt (or to taste)
1 tsp. pepper
1 tsp. paprika
¼ tsp. onion powder
½ c. (approximately) vegetable oil
Wash chicken pieces thoroughly; pat dry. Place in long, shallow baking dish.
Pour buttermilk over chicken, cover and refrigerate for at least 4 hours or overnight.
Turn once or twice.
In clean plastic or brown paper bag, combine flour, salt, pepper, onion powder
and garlic powder. Drain chicken and place 2 or 3 pieces in bag; shake well to coat.
Repeat until all pieces are evenly coated.
In large, heavy skillet, heat ½ -inch of oil over
medium-high heat and brown on all sides, about 3 minutes
per side. Place browned chicken on warmed plate until all
pieces are cooked.
When all are browned, crowd into skillet, turn heat
to medium-low; cover and cook. Turn occasionally, until
tender, about 35 to 40 minutes. Remove cover, turn heat
to medium-high, and cook 6 to 8 minutes until crispy.
Serve at once.
Terri Hardtle
91
CAJUN CHICKEN STRIPS
1 Tbsp. flour
¾ tsp. garlic salt
¼ tsp. pepper
1 ½ lb. boneless, skinless chicken
breasts
2 Tbsp. butter
Italian parsley and chili peppers
(optional)
1 tsp. poultry seasoning
½ tsp. paprika
⅛ to ¼ tsp. cayenne pepper
In a large resealable plastic bag, combine flour and seasonings. Cut chicken into
½ inch strips and add to bag, half at a time and shake to coat. In a large skillet, cook
chicken in butter for 8 to 10 minutes or until juices run clear. Garnish with parsley and
peppers if desired. Serves 4 to 6.
Marie Bruckmann
CHEDDAR-CHICKEN ARTICHOKE CASSEROLE
2 (14 oz.) cans artichoke hearts,
drained and chopped fine
3 c. cooked, diced chicken
2 (10 ½ oz.) cans cream of chicken
soup
1 c. mayonnaise
1 tsp. lemon juice
¼ tsp. curry powder
1 ½ c. grated sharp Cheddar cheese
1 ¼ c. bread crumbs
⅓ c. white wine
Arrange artichokes over bottom of 9 x 13 x 2-inch dish. Layer chicken over
artichokes. Blend soup, mayo, lemon juice, curry powder and wine. Pour over chicken.
Sprinkle with cheese. Toss bread cubes with melted butter and arrange over cheese.
Cover and refrigerate or freeze, or bake at 350° for 25 minutes.
This is a great lunch specialty with great do-ahead potential.
Serves 8 to 10.
Jayne Nash
92
CHEESE STUFFED CHICKEN BREASTS
3 whole boned chicken breasts
¼ tsp. salt
⅛ tsp. pepper
½ c. butter
2 Tbsp. parsley, chopped
1 tsp. marjoram
½ tsp. thyme
¼ lb. Mozzarella cheese (whole, not
grated)
½ c. flour
2 eggs, beaten
1 c. bread crumbs
Preheat oven to 350°. Separate each chicken breast into 2 pieces.
Pound each half until it is ¼-inch thin. Using ¼ cup of the butter, brush
each chicken breast until coated.
Divide Mozzarella cheese into 6 sticks. Place one stick of the
Mozzarella cheese on top of each flattened chicken piece. Roll the chicken
tight around the cheese. Dip each piece of chicken containing the cheese
into the egg, then the flour, then the bread crumbs.
Place all 6 pieces into a greased baking dish. Melt remaining butter and add salt,
pepper, parsley, marjoram and thyme and drizzle over the chicken. Bake 20 minutes.
Pour wine over the chicken and bake 15 minutes more.
Jacki and Jim Walker
CHICKEN ALOUETTE
1 (17 ¼ oz.) pkg. frozen puff pastry,
thawed
1 (4 oz.) container garlic and spice
flavored Alouette
6 skinned and boned chicken breast
halves
½ tsp. salt
½ tsp. pepper
1 egg beaten
1 Tbsp. water
Unfold pastry sheets and roll each sheet into 14 x 12-inch rectangles on a lightly
floured surface. Cut one sheet into four 7 x 6-inch rectangles and the second sheet into
two 7 x 6-inch rectangles and one 12 x 6-inch rectangle. Set large rectangle aside. Shape
each small rectangle into an oval by trimming off corners. Spread pastry ovals evenly
with cheese. Sprinkle chicken breasts with salt and pepper and place in center of each
pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides
over and press to seal.
Place bundles seam side down on a lightly greased baking sheet. Cut remaining
large pastry rectangle into 12 x 14-inch strips. Braid 2 strips together and place crosswise
over chicken bundles, trimming and reserving excess braids. Braid two additional strips
and place lengthwise over each bundle, trimming and tucking ends under. Cover and
refrigerate for up to 2 hours if desired. Combine egg and 1
tablespoon water. Brush over pastry bundles. Bake at 400° on
lower oven rack for 25 minutes or until golden brown.
Jean Harper
93
CHICKEN AND ARTICHOKES
¼ c. flour
6 oz. butter
1 ½ lb. (or 4) boneless, skinless
chicken breasts
2 c. chicken stock
1 c. marinated quartered artichoke
hearts
3 Tbsp. lemon
2 tsp. chopped parsley
1 tsp. pepper
3 Tbsp. minced shallots
3 Tbsp. capers
Cut chicken into 1-inch strips. Dredge in flour and
pepper. Melt 3 ounces butter in skillet; sauté shallots until
soft. Add chicken strips and brown (cook through). Keep
warm. Add stock and wine. Scrape pan and cook ½ hour.
Whisk rest of butter in. Add lemon, artichoke hearts and
chicken. Heat. Put on capers and parsley and serve.
Serves 4.
Betty Paul
CHICKEN ARTICHOKE CASSEROLE
2 (14oz.) cans artichokes, drained
2 ⅔ c. diced cooked chicken
2 cans chicken soup
1 c. fat-free mayonnaise
1 Tbsp. lemon juice
1 Tbsp. curry powder
1 ¼ c. bread crumbs
1 Tbsp. butter
1 ¼ c. grated low-fat cheese
In a large casserole, cut artichokes in quarters and
arrange in dish. Arrange chicken over it. Combine soup,
mayo, curry and lemon juice and pour over chicken. Sprinkle
with cheese. Toss melted butter with crumbs and arrange on
top. Bake at 350°
for 25 minutes.
Serves 6 to 8 people. May be served with a side dish
of rice and a tossed salad.
A dear lady sent this casserole to me as I was
recovering from surgery. Despite the fact that I had no
appetite, it tasted wonderful! Since then I have sent it to
friends during their own times.
Mary Groggel
94
CHICKEN ASPARAGUS CASSEROLE
4 large chicken breasts
2 cans asparagus
2 cans cream of mushroom soup
¾ c. Hellmann’s mayonnaise
1 Tbsp. lemon juice
1 c. grated cheese
crushed corn flakes
Broil chicken until done. Then debone and chop. Lightly grease 9 x 13-inch
casserole with butter. Drain asparagus, then place in casserole. Put chicken in layer over
asparagus. Mix soup, lemon juice and mayonnaise and pour over chicken. Put layer of
grated cheese over soup. Sprinkle with corn flakes crumbs. Bake at 350° for 30 to 40
minutes.
Anne Lynch
CHICKEN IN A BAG
Salt
Pepper
2 Tbsp. flour
1 chicken
1 c. chopped onion
1 c. chopped celery
1 c. green pepper
Chopped parsley
1 c. Sauterne wine
2 Tbsp. soy sauce
¼ c. Worcestershire sauce
½ tsp. bitters
After shaking salt, pepper and flour and poking holes in cooking bag, add to bag
the chicken, onion, celery, pepper and parsley. Add to chicken and vegetables in bag the
remaining ingredients. Bake at 350° for 1 ½ hours.
Marilyn Tuttle
CHICKEN BREASTS DIANE
4 large boneless chicken breast halves
or 8 small breasts
½ tsp. salt
¼ to ½ tsp. black pepper
2 Tbsp. olive or salad oil
3 Tbsp. chopped fresh chives or green
onions
Juice of ½ lime or lemon
2 Tbsp. brandy or cognac (optional)
2 tsp. Dijon-style mustard
¼ c. chicken broth
Place chicken breast halves between sheets of wax paper or plastic wrap. Pound
slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon each oil and
butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not
cook longer or they will be overcooked and dry. Transfer to warm serving platter.
Add chives or green onion, lime juice and brandy, if used, parsley and mustard to
pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth.
Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Serves 4.
Lil Saleski
95
CHICKEN BROCCOLI CASSEROLE
6 chicken breasts, boned and skinned
1 lb. broccoli
1 c. shredded white American cheese
1 c. slivered almonds
Sauce:
1 can cream of celery soup
1 c. mayonnaise
1 tsp. lemon juice
1 tsp. curry powder
Salt chicken breasts and boil until tender and white. Undercook
broccoli in vegetable steamer. Mix sauce ingredients in large bowl.
Arrange broccoli in layer in flat casserole. Place chicken breasts on top.
Cover with sauce. Sprinkle with shredded cheese. Garnish with
almonds. Bake at 350° for 30 to 35 minutes until bubbly around the
edges. (Freezes well; can be doubled for larger groups.)
Karen Marshall
CHICKEN CASSEROLE
⅔ pkg. vermicelli (1 lb.)
3 c. chicken pieces
¼ c. pimento
½ c. chopped green pepper
1 c. chicken broth
1 tsp. salt
¼ tsp. pepper
Simmer chicken in water, salt, pepper, and celery salt. Use following broth for
recipe:
Broth:
¼ c. sherry
1 can chopped water chestnuts
1 large can mushrooms with juice
1 stick Kraft Cracker Barrel sharp
Cheddar, grated (save ½ of the cheese
for the top)
Cook vermicelli and mix all the ingredients but cheese for
top.
Put in 9x13 greased dish and bake at 350° for 30 to 40
minutes. Freezes beautifully.
Sylvia Blee
96
CHICKEN CASHEW
4 (8oz.) boneless skinless chicken
breasts trimmed, and cut in half.
1 c. flour
4 Tbsp. butter
1 c. cashews
20 seedless grapes
1 c. diced Granny Smith apples
½ c. Frangelico liqueur
Pound the chicken until thin. Dredge with the flour; discard any excess flour.
Heat the butter in a sauté pan over high heat. Add chicken and remaining ingredients
except the liqueur. Cook for 2 minutes. Remove from the heat. Add the liqueur and
return to the heat. (Be careful; the liqueur may ignite but the flame will die when the
alcohol is burned off.) Cook for 2 minutes or until the chicken is cooked through,
shaking the pan from side to side constantly. Serve immediately.
Addie Blake
CHICKEN CROQUETTES
2 c. chopped, cold roast chicken
2 Tbsp. chopped celery
1 c. White Sauce (see following recipe)
A few grains nutmeg
1 egg
2 Tbsp. water
¾ c. bread crumbs
Grind chicken very fine. Add celery, hot white sauce and nutmeg well. Chill.
Mold into cutlets or croquettes. Roll in bread crumbs into gently beaten egg and water.
Roll again in crumbs. Fry in deep fat (380°) for 2 to 5 minutes. Drain on paper.
White Sauce:
1 c. milk
3 Tbsp. flour
2 to 3 Tbsp. butter
Blend flour and butter; slowly add milk. Cook on low heat until thickened.
Mary Ann Schmitt
CHICKEN CURRY
3 c. cooked chicken or turkey, cut into
bite-size pieces
1 c. mayonnaise or salad dressing
1 Tbsp. lemon juice
½ tsp. curry powder
1 can sliced water chestnuts
Oil a 2 ½ to 3- quart baking dish. Add the cut-up chicken. Sprinkle half the
cheese on top. Combine soup, mayonnaise, lemon juice, curry powder and chestnuts.
Spread over the chicken. Sprinkle with the rest of the cheese. Bake at 350° about 30
minutes. Best served with rice and broccoli.
Belle Collins
97
CHICKEN DELIGHT
1 ½ lb. boneless chicken breasts
8 Swiss cheese squares
1 c. cream of chicken soup
½ c. white wine
1 c. Pepperidge Farm herb seasoning
mix.
1 stick margarine
Place chicken breasts in bottom of 9x13-inch baking pan. Layer the cheese squares on
top. Combine the chicken soup and wine and pour on top of cheese squares. Sprinkle the
herb seasoning mix on top. Melt margarine and drizzle on top of all. Bake at 350° for 1
hour. Serves 10.
Beth Slee
CHICKEN DIVAN NO. 1
3 whole chicken breasts or a turkey
breast
2 pkg. frozen broccoli
2 cans cream of chicken soup (I use
97% fat free)
1 c. mayo (regular or lite).
1 carton sour cream (regular or fatfree)
1 c. grated sharp cheese
1 Tbsp. lemon juice
1 tsp. curry
Parmesan cheese
Paprika
Cook chicken or turkey and cut up into pieces. Cook broccoli until tender. Mix
soup, sour cream, mayo, grated cheese and seasoning. Arrange broccoli in the bottom of a
flat greased casserole (3-quart). Sprinkle generously with Parmesan cheese. Spread chicken
over the broccoli and sprinkle again with Parmesan cheese. Pour sauce over all. Sprinkle
with Parmesan and paprika. Dot with butter. Cook 30 to 40 minutes at 350° or until bubbly
and hot through. Serves 6 to 8. This can be made ahead of time and refrigerated or frozen.
Anne Munch
CHICKEN DIVAN NO. 2
2 (10 oz.) pkg. frozen broccoli, thawed
6 to 8 cooked, boned chicken breasts
(halves)
2 (10 ¾ oz.) cans cream of mushroom
soup
1 c. mayonnaise
2 tsp. lemon juice
½ tsp. mustard
¼ tsp. salt
⅛ tsp. pepper
⅓ c. chicken broth
⅓ c. milk
Place thawed broccoli on bottom of greased 9x13 dish. Put chicken breasts over
broccoli. I cut the chicken breasts into bite-size pieces. Mix remaining ingredients and
pour over casserole. Cook uncovered in 325° oven for 45 minutes. Serves 8 to 10.
Ann Clark
98
CHICKEN AND DUMPLINGS
1 (3 lb.) chicken
4 c. chicken broth (homemade or
canned)
1 c. milk
Cook until chicken is done; remove chicken from pan. Defat liquid and add 1 cup
milk and salt and pepper to taste. Bring to high heat; into this drop your dumplings,
lower heat to low boil and cook 20 minutes, covered.
Dumplings:
1 c. flour
1 tsp. salt
1 tsp. pepper
¼ c. shortening (I use Crisco)
⅓ c. milk
Cut shortening into flour; add pepper, salt and milk and blend into dough. Drop by
teaspoonful’s into broth. After dumplings have cooked, add cut-up chicken back into pot.
Eloise Fowler
CHICKEN FLORENTINE
6 boneless skinless chicken breasts
2 (16oz.) pkg. frozen spinach,
defrosted (with water squeezed out).
Seasoned salt and granulated garlic
1 can cream of chicken or mushroom
soup
Equal measure of sour cream
⅓ c. mayonnaise
¼ to ⅓ c. sweet sherry
6 oz. grated Cheddar or Cheddar mix
cheese
Paprika
Heat oven to 350°. Spread spinach evenly over oblong baking pan. Season
chicken lightly with seasoning salt and lay on top of spinach. Mix soup, sour cream,
mayonnaise and sherry together to make sauce. Completely cover chicken/spinach with
sauce. Be sure to cover all the way to the edge of the dish. Top with grated cheese and
sprinkle generously with paprika. Bake uncovered for about 45 minutes or until sauce
and cheese are bubbly and chicken is done. Cover with foil to hold until served.
Prepare brown rice according to package directions, substituting chicken broth for
water and adding 1 or 2 tablespoons of butter. Serve on side with Chicken Florentine.
Dottie Ehmann
CHICKEN POT PIE
1 onion chopped
3 boneless chicken breasts, cut in pieces
1 box frozen peas
1 can carrots, drained
1 puff pastry (put on top)
Layer ingredients in 9x13 dish. Cook in 350° oven for 40 minutes. Serves 6 to 8.
Ann Clark
99
CHICKEN AND RICE CASSEROLE
1 ⅓ c. Minute rice (uncooked)
½ pkg. Lipton Recipe Secrets onion
soup mix.
1 (10 ¾ oz.) can Campbell’s cream of
mushroom soup (98% fat-free can be
substituted).
1 ¼ c. boiling water
4 uncooked chicken breasts or any
combination preferred
Mix first 4 ingredients into mixing bowl. Stir to combine. Pour mixture into 4quart casserole/baking dish which has been sprayed with nonstick cooking spray. Place
chicken on top of mixture. Brush melted butter over chicken and season with salt,
pepper, paprika and parsley as desired.
Cover dish with aluminum foil and bake for 1 hour in a 350° oven. Remove
cover and bake for an additional 15 minutes at 350° to brown chicken. Remove from
oven and serve.
Sandee Story
CHICKEN WITH MANY CLOVES OF GARLIC
2 Tbsp. Olive oil
15 to 30 cloves garlic, peeled and cut
in half
2 tsp. dried rosemary leaves,
crumbled (can use more if desired)
½ tsp. dried thyme leaves
½ Tbsp. Sage leaves, crumbled
6 to 8 oz. chicken stock
4 to 8 split chicken breasts with bone
in (fat and excess skin removed)
1 Tbsp. Lemon juice
Salt and pepper
Sliced French bread
In casserole combine olive oil, garlic stock and herbs. Place chicken in garlic
mixture. Drizzle with lemon juice. Salt and pepper. Place covered casserole in cold
oven. Set oven at 400°. Bake about one hour. Remove
cover and if there isn’t quite a bit of sauce, add more stock.
Cover and bake another 20 to 30 minutes.
Serve individual breasts on warmed plates. Also on
plates serve ramekins with 1 to 2 ounces of garlic juice for
dipping the French bread.
The amount of garlic called for in this recipe sounds
overwhelming. It isn’t. Dip pieces of crusty French bread
in sauce; spread any pieces of garlic as jam. This is an easy,
delicious, guaranteed foolproof dish. If you’re not ready to
serve immediately, lower oven temperature to 300°. It just
gets better.
Herm Bailey
100
CHICKEN - N – STUFFING SCALLOP
1 pkg. Stuffing mix (4 c.)
3 c. chicken, cooked and cut up
½ c. butter
½ c. flour
¼ tsp. salt
Dash of pepper
4 c. chicken broth
6 slightly beaten eggs
Prepare stuffing; spread in a 13x9x2-inch dish. Top with layer of chicken.
Make sauce; melt butter and blend in flour and seasonings. Add cool broth; cook
and stir until mixture thickens. Add beaten eggs. Stir and pour over chicken. Bake at
325° for 40 to 45 minutes. Let stand 5 minutes before serving. Serve with sauce.
Sauce:
1 c. sour cream
¼ c. chopped pimentos
1 (14 oz.) can mushrooms with juice
Better if not done ahead of time. Okay to assemble dressing and make sauce, but
don’t add eggs or put together. Serves 6.
Tom and Phyllis Ruegg
CHICKEN TORTILLA CASSEROLE
1 pkg. Corn tortillas
1 c. milk
4 lb. chicken breasts
1 (7 oz.) can green chili salsa
1 lb. grated Cheddar cheese
You will need a 9x13-inch baking dish. Make a day ahead and refrigerate.
Season and cook the chicken in water early in the day. When cool, bone and cut
into bite-size pieces. Set to one side. Grease baking dish. Cut the package of tortillas
into 1-inch strips. Divide in half and set to one side.
Combine and blend well in a bowl, the chicken soup, mushroom soup, milk, salsa
and onions. Layer in the greased baking dish ½ of the tortilla strips, lining the dish and ½
cut-up chicken breasts. Spoon ½ the soup mixture over chicken. Sprinkle the cheese on
top.
Repeat the layers, giving you 2 layers with the cheese on top. Refrigerate
overnight. Bake at 300° for 1 ½ hours or longer.
This recipe can be made in larger quantities. Also can be frozen at the refrigerator
stage.
Louise Shamblen
101
CHICKEN/TURKEY ALMONDZINI
¾ C. Kraft real mayonnaise or
Miracle Whip
2 Tbsp. Instant minced onion
1 tsp. garlic salt
2 ¼ c. milk
1 c. shredded natural Swiss cheese
⅓ c. dry white wine
7 oz. spaghetti, cooked and drained
2 c. cubed chicken or turkey
1 (10 oz.) pkg. Frozen, chopped
broccoli, thawed and drained
1 ¼ c. sliced or slivered almonds
1 (4oz.) can sliced mushrooms,
drained, or fresh mushrooms
¼ c. chopped pimento
In a medium saucepan, combine mayonnaise, flour and seasoning. Gradually add
milk; cook over low heat, stirring constantly until thickened. Add cheese and wine; stir
until cheese melts. In a large bowl, combine mayonnaise mixture, spaghetti,
chicken/turkey, broccoli, ¾ cup almonds, mushrooms and pimento; toss lightly. Pour
mixture into 12x8-inch baking dish. Top with remaining almonds. Bake at 350° for 40
to 45 minutes or until thoroughly heated and bubbly.
Makes 6 to 8 servings. Serve with grated Parmesan cheese and you will have a
dish that is truly delizioso.
Joan Stiles
CHICKEN VERMONT STYLE
6 boneless chicken breasts
1 pkg. Cream cheese
1 can mushroom soup
1 pkg. Good Seasons Italian salad
dressing
Sauterne wine
Brown chicken breasts in safflower oil mixed with Italian salad dressing. Layer
in casserole.
Sauce: Mix cream cheese, mushroom soup and wine (approximately 1 cup). Heat
mixture until cream cheese is melted, then pour over chicken and top with grated cheese.
Addie Blake
102
COQ AU VIN
2 chickens, quartered
2 tsp. salt
3 Tbsp. Flour
6 Tbsp. Butter or margarine
16 small whole white onions
4 shallots, minced, or scallions
16 mushroom caps
2 c. red wine
¼ tsp. thyme
1 bay leaf
Wash and dry the chicken. Mix together the salt, pepper and flour; rub into the
chicken. Melt butter in a large frying pan and brown chicken.
(A large heavy pot may be used for this recipe.) Add the
whole onions, shallots, chopped onions, garlic and mushrooms.
Cook over low heat until onions brown lightly.
Add the wine, thyme and bay leaf. Cover and cook
over low heat 30 minutes or until tender. Serve over rice.
Serves 6 to 8. Freezes very well.
Joan Butterfield
EASY BAKED CHICKEN
6 boneless, skinless chicken breasts
1 jar dried beef circles
1 pkg. Bacon
1 large container sour cream
Line oblong glass baking dish with beef
circles, include sides. Wrap chicken breasts with
bacon strips. Place into baking dish. Mix soup
and sour cream. Pour over chicken. Bake at 350°
covered for 50 minutes. Uncover and bake 10
more minutes.
Wonderful served with brown rice.
Vicki Sloan
103
CORNISH GAME HENS
2 Cornish game hens (20 oz. each),
split
2 Tbsp. Butter, melted
½ tsp. salt
¼ tsp. pepper
Sauce:
2 c. red wine
½ c. currant jelly
1 Tbsp. Chicken stock base
2 Tbsp. Cornstarch
1 ½ c. fresh or frozen seedless grapes
Place split hens cut side down in a shallow baking pan. Brush with melted butter.
Sprinkle with salt and pepper. Bake at 375° for 30 to 40 minutes, until nearly done.
Make Sauce: Mix ¼ cup red wine with cornstarch and set aside. Boil remaining
wine for 5 minutes to vaporize the alcohol. Add jelly and stir until thickened and clear.
Remove pan with hens from oven and baste with part of the sauce. Return to oven; bake
10 to 15 minutes at 350°. Add grapes and remaining sauce and heat. Place hens on
platter and spoon grapes and sauce over them. Serves 4.
Jane Johnson
CRAZY CHICKEN
6 chicken breasts
1 (8oz) bottle Russian dressing
1 envelope Lipton dry onion soup
1 (1 lb.) can whole cranberry sauce
Roll chicken into compact shapes and place in 8x11 baking dish. Mix remaining
ingredients. Cover the chicken with foil. Refrigerate overnight (12 hours). Bake
uncovered at 325° for 1 ½ hours.
M. J. Gilmore
HOT CHICKEN SALAD
2 c. cooked chicken, cut in chunks
2 c. chopped celery
3 Tbsp. Minced onion
3 Tbsp. Lemon juice
½ tsp. salt
½ c. pecans
¾ c. mayonnaise
Potato chips
Mix all ingredients except soup and potato chips. Place in 2-quart casserole.
Pour soup over top without mixing. Top with crushed potato chips and bake at 300° for
30 minutes.
Jean Reinhold
104
MEXICAN CHICKEN NO. 1
1 pkg. Taco chips (Doritos)
1 onion, chopped
1 small bell pepper, chopped
1 large can (7 oz.) chilies, chopped
1 pt. Sour cream
2 c. Jack cheese
Boil chicken; remove skin and bones. Chop into large pieces. Sauté onion and
pepper. Grease casserole. Put ½ of the taco chips on bottom. Mix onion, pepper, chilies,
soup, sour cream and chicken together.
Layer in casserole: chips, soup mixture, cheese, chips, soup mixture and cheese.
Bake at 325° for 40 minutes.
Elaine Wells
1 pkg. Taco chips (Doritos)
1 onion, chopped
1 small bell pepper, chopped
1 large can (7 oz.) chilies, chopped
1 pt. Sour cream
2 c. Jack cheese, shredded
Boil chicken and remove skin and bones; chop into large pieces. Saute’ onion
and pepper. Grease casserole. Put ½ of taco chips on bottom. Mix onion, pepper,
chilies, soup, sour cream and chicken together. Layer in casserole in this order: chips,
soup mixture, chips, soup mixture and cheese.
Elaine Walker
5 chicken breasts, baked in oven 1
hour and cut into large pieces
½ c. milk
1 medium onion, chopped fine and
cooked
2 small or 1 large can green chili salsa
8 oz. Jack cheese
1 doz. Tortillas
1 can green chili peppers
Cook all ingredients until thick. Shred one pound of Jack cheese. Cut up fine 1
can Ortega green chili peppers (be sure to remove all seeds) and combine with cheese.
Cut up one dozen tortillas. Layer tortillas, chicken sauce and cheese until used up.
Refrigerate overnight. Bake next day for 1 hour at 350°.
Joan Stiles
105
MEXICAN STIR-FRY
1 lb. chicken breast halves, boned
2 Tbsp. Mexican seasoned chili
powder
2 tsp. cornstarch
½ c. chicken broth
2 Tbsp. Olive oil, divided
1 c. frozen corn, thawed
2 medium tomatoes, seeded and diced
or 1 (15 ½ oz.) can tomatoes, drained
1 c. canned black beans, drained
¼ tsp. salt
Cut chicken in thin strips; toss with chili powder, coating well.
Let stand 10 minutes. Combine cornstarch and chicken broth; set
aside. Pour 1 tablespoon oil in preheated wok or frying pan. Heat for 2
minutes. Add chicken; stir-fry 3 to 4 minutes. Remove and set aside.
Pour remaining oil in wok; add corn and tomatoes. Stir-fry for
2 minutes. Return chicken to wok; add broth mix, beans and salt.
Cook, stirring occasionally, until thickened. Yields 4 servings.
I like to make a package of yellow rice to serve with this.
Grace Mangel
MINCED SQUAB
(Chinese Dish)
1 c. minced squab (I use chicken thigh,
cut up)
1 tsp. white wine
2 Tbsp. Water
¼ c. celery
¼ c. minced water chestnuts
¼ c. bamboo shoots, minced
½ tsp. salt
1 Tbsp. Sugar
1 ½ tsp. soy sauce
1 ¼ c. minced green onion
12 lettuce leaves (large and crisp)
Mix minced chicken meat with wine and water;
heat 3 tablespoons oil and saute’ mixture.
Add
vegetables and seasonings. If necessary, thicken with
cornstarch and water.
Paint each lettuce leaf with 1 tablespoon hoisin
sauce. Place about 1 tablespoon meat mixture in base of
lettuce leaf and roll up as a burrito. Good as appetizer or
as a main course in a Chinese dinner.
Lois Dell
106
PEACHY CHICKEN IN FOIL
2 ½ to 3 lb. broiler-fryer chicken, cut
up
1 (1 ⅜ oz.) envelope dry onion soup
mix
3 Tbsp. Dry white wine or water
1 (1 lb. 3 oz.) can cling peach halves
1 Tbsp. Prepared mustard
2 Tbsp. Soy sauce
Place chicken on 24x18-inch foil. Sprinkle with onion soup mix and wine. Wrap
chicken pouch securely so juices do not run out. Place pouch on baking sheet and bake at
400° about 50 minutes.
Anne Joslin
PIZZA CHICKEN
Wash and dry chicken pieces. Rub each with olive oil and sprinkle with salt,
paprika, garlic salt, oregano and Parmesan cheese. Place on baking sheet and bake at
350° for about 1 hour, until pieces are golden, crisp and thoroughly cooked. A little
diluted Tabasco can also be rubbed on if a hotter seasoning is desired. It has the aroma of
pizza as it bakes.
Judy Scholz
POPPY CHICKEN
3 to 4 chicken breasts, boiled, skinned
and cut up
1 ½ cans cream of chicken soup
(undiluted)
8 oz. sour cream
1 pkg. Ritz crackers, crushed
1 stick margarine
Poppy seeds
In a 2-quart casserole dish, mix together soup and sour cream. Add chopped
chicken. Mix well. Melt margarine in small bowl. To this, add crushed Ritz crackers.
Spread this over the chicken mixture. Sprinkle with poppy seeds on top. Place in 350°
until it bubbles.
Serving Suggestion: A tossed salad and corn-on-the-cob. Serves 4 to 6.
This dish is also just as delicious when using low-fat or fat-free products.
Eric and Genia Swilling
SESAME CHICKEN
½ c. dry bread crumbs
¼ c. sesame seeds
1 chicken, cut up
½ c. melted margarine
Combine first three ingredients. Dip chicken in margarine, then in mixture. Place
in baking dish. Bake at 350° for 1 hour.
Ruth Cunningham
107
SHORTCUT CHICKEN AND RICE
1 ⅓ c. dry white wine
1 (6 oz.) pkg. Long grain and wild rice
mix
Vegetable cooking spray
4 boneless, skinless chicken breast
halves
1 (10 ¾ oz.) can cream of chicken soup
(undiluted)
Coat a large skillet with cooking spray; place over medium heat until hot. Brown
chicken on both sides. Remove chicken and set aside. Combine soup and wine; stir in
rice mix. Pour mixture into skillet and bring to a boil. Arrange chicken over rice; cover.
Reduce heat and simmer 25 minutes or until rice is tender. Yields 4 servings.
Addie Blake
SKILLET CHICKEN FOR TWO
2 chicken breasts (whole), skinned and
boned
2 Tbsp. Flour
3 slices bacon, diced
1 clove garlic, chopped
½ c. chicken broth
Salt and pepper
Parsley for garnish
Cut chicken into 2-inch pieces. Sprinkle with flour, salt and pepper. Fry bacon
until crisp; push to one side of skillet. Add chicken pieces and garlic and brown lightly.
Mix bacon pieces and chicken; add broth and wine. Bring to a boil. Cover and simmer
for 20 minutes. Sprinkle with parsley before serving.
Bill Scholz
SONORA CHICKEN CASSEROLE
3 lb. boned chicken
1 can condensed cream of chicken
soup
1 can condensed cream of mushroom
soup
1 (15 oz.) jar chili without beans
1 (4oz.) jar taco mild sauce
½ c. milk
1 (5 ¾ oz.) bag toasted tortilla chips
½ lb. (8oz.) sharp shredded Cheddar
cheese
½ lb. (8 oz.) Monterey Jack shredded
cheese
Wrap chicken in foil and bake at 350° for 1 hour. Cut chicken into 1 inch pieces.
Mix in large bowl: soups, chili, sauce, milk and onion. In 2 layers (in greased
baking dish), arrange chicken, chips, sauce and cheese. Bake covered at 350° for 60
minutes. Remove cover and let stand. Serves 8 or more.
Ruth Ludlow
108
SOUR CREAM CHICKEN ENCHILADAS
1 chicken, cooked, boned and cut into
bite-sized pieces
1 ½ tsp. minced onion
3 to 5 jalapenos, chopped
1 c. shredded sharp Cheddar cheese
1 c. sour cream
½ c. cooking oil
12 corn tortillas
Preheat oven to 350°. In saucepan, heat soup, sour cream, onions and peppers for
about five minutes. Soften tortillas in hot oil and drain on paper towels
Top each tortilla with chicken pieces and 2 to 4 tablespoons of soup mixture. Roll
up and arrange in greased 13x9x2-inch baking dish. Pour remaining soup mixture over
enchiladas. Top with shredded cheese. Bake 30 minutes. Serves 4 to 6.
Mary Meseck
STIR-FRIED WALNUT CHICKEN
2 whole chicken breasts, boned and
skinned
2 Tbsp. Soy sauce
1 Tbsp. Sherry
2 tsp. cornstarch
¼ tsp. crushed red pepper
¼ tsp. ground ginger
Salad oil
½ c. walnuts
½ tsp. sugar
2 red or green peppers, cut into strips
3 green onions, cut into 2-inch pieces
Cut chicken in half; thinly slice halves. In bowl, stir chicken and next six
ingredients. In 12-inch skillet over medium heat, in 1 tablespoon hot oil, cook walnuts
until golden, stirring. Remove and sprinkle with sugar.
In skillet over medium-high heat, in 2 tablespoons hot oil, cook vegetables to
tender-crisp; remove. In drippings over high heat, cook chicken mixture until tender,
stirring; add vegetables and heat. Sprinkle with walnuts. Makes 4 main-dish servings.
D. Moreau
SUPER CHICKEN
4 breasts of chicken, cut in small
pieces
8 oz. Mozzarella cheese
8 oz. mushrooms
½ can chicken broth or wine or
bouillon cubes
Dredge chicken pieces in flour, salt and pepper and fry in oil until golden brown.
Put into casserole (8x10) and cooked chicken, mushrooms and cheese. Add chicken
broth and bake at 325° or 350° for 30 minutes until cheese is melted. Serve over rice.
Yields 4 servings.
Beverly Wheatley
109
SWISS CHICKEN CUTLETS
5 skinless, boneless chicken breasts,
split
2 beaten eggs
1 c. fine dry bread crumbs
Cooking oil
3 Tbsp. Butter or margarine
¼ c. all-purpose flour
½ tsp. salt
⅛ tsp. pepper
1c. (4 oz.) shredded Swiss cheese
Avocado slices
Tomato wedges
Place each chicken breast half between two pieces of waxed
paper. Pound out to about ¼-inch thickness with a meat mallet.
Sprinkle lightly with salt. Dip in beaten egg, then in bread crumbs. In
skillet, heat 2 tablespoons oil. Brown chicken cutlets a few at a time,
about 2 minutes on a side. Add remaining oil as needed. Set chicken
aside.
In saucepan, melt butter; blend in flour, salt and pepper. Add
milk all at once; cook and stir in wine. Pour half of sauce into bottom
of 13x9x2 baking dish. Arrange chicken cutlets on top of sauce; pour
remaining sauce over top of chicken. Cover and chill several hours or
overnight. Bake covered at 350° until heated through, about 50
minutes. Sprinkle with cheese. Top with avocado and tomato. Return to oven for 5
minutes. Serves 10.
Addie Blake
THREE CHEESE CHICKEN CASSEROLE
4 c. cooked chicken, diced
1 (8oz.) bag lasagna noodles
1 ½ c. low-fat Ricotta cheese or
cottage cheese
2 c. shredded American cheese
1 ½ Tbsp butter
1 ½ c. fresh sautéed mushrooms
⅓ c. milk
1 small jar pimento
Toss together the Ricotta or cottage cheese, American cheese and Parmesan
cheese.
Make sauce; sauté in butter the onions and green pepper. Add mushrooms, cream
of chicken soup, milk and pimento. Cook noodles, then layer as follows: ½ c. of noodles,
½ of chicken, ½ of mushrooms sauce, and ½ of the cheese. Repeat, ending with cheese
on top. Bake at 350° for 45 minutes in 13x9 pan.
Janet Cline
110
TOMATO AND THYME CHICKEN BAKE
1 tsp. Low-fat margarine
2 skinless, boneless chicken breast
halves
¼ c. defatted chicken broth
¼ onion, cut in wedges
3 or 4 sprigs fresh thyme
1 c. tomato wedges (including juices)
Nonstick cooking spray
Preheat oven to 350°. Spray a small baking dish with vegetable spray. Melt
margarine in small nonstick skillet and heat until margarine sizzles but is not brown. Add
chicken and sauté until barely brown. Place chicken in the sprayed baking dish. Add the
broth to skillet and add onions and thyme. Simmer for 5 minutes. Remove onions and
thyme from skillet and place on the chicken. Arrange tomato wedges over onions and
thyme. Add any juice from tomatoes to the chicken broth from the skillet and pour over
tomatoes. Place in oven and bake for 20 minutes.
Calories: 315 per serving (serves 2). Can be doubled.
Lyn Woltemate
TURKEY CHILI
2 lb. ground turkey
2 cans pinto beans (16 oz.) with liquid
2 (4 oz.) can chopped green chilies
(optional)
¼ c. sugar
2 ½ Tbsp. chili powder
2 cans chopped tomatoes
2 garlic cloves, minced
2 bay leaves
1 Tbsp. peanut oil
Brown turkey, chopped onion and garlic in 1 tablespoon oil. Combine with other
ingredients in a large pot and cook over low heat for two hours. The intensity of
seasoning increases in the second day. Serves 10.
Marguerite Motes
CROCK-POT WHITE CHILI
1 (48 oz.) Great White Northern beans
1 (16 oz.) Chi-Chi salsa (mild)
1 (8oz.) shredded Monterey Jack
cheese
2 tsp. cumin
2 to 3 c. cooked, cubed chicken or
turkey
Heat in crock-pot for one hour. Add water if it becomes too thick. Serves 6.
Barb Smith
Judy Barron
111
WHITE CHILI
1/2 lb. grilled chicken breasts
2 cans (15 oz.) white Northern beans
1 to 2 crushed garlic cloves
About ½ c. chopped onion (red or
yellow)
2 stalks chopped celery (with tops)
1 jar or small can mild green chilies
cumin and oregano to taste
½ (20 oz.) can chicken broth
Grill chicken breasts for flavor if possible; otherwise microwave or bake in oven.
Stir-fry chopped onion and celery in oil or butter until yellow. Add beans, broth, chilies,
cumin, garlic and chopped chicken breasts; salt and pepper to taste. Simmer in large
electric skillet if possible about ½ hour. Makes 4 to 5 servings.
Barb Leach
PASTA, GRAINS AND RICE
PASTA:
ANGEL HAIR PASTA WITH QUICK TOMATO SAUCE
½ c. olive oil
2 cloves garlic, finely slivered
4 c. diced fresh plum tomatoes
4 Tbsp. coarsely chopped parsley
3 c. peeled, sliced and slivered onions
pinch of nutmeg
Salt and pepper
1 lb. angel hair pasta
Heat ¼ cup olive oil over low flame. Add
garlic until soft but not brown. Add tomatoes and
seasonings, stirring, uncovered over medium heat
for 10 minutes. Add ½ the parsley and remove
from heat. While sauce is cooking, line a cookie
sheet with aluminum foil. Spread onions on sheet.
Toss with remaining olive oil and sprinkle with
pepper. Place under preheated broiler 3 to 4
inches from flame and cook until onions are
wilted and slightly brown, 5 to 6 minutes.
Carefully stir onions around a bit while they are
broiling. Divide sauce among 4 bowls and place
equal portions of cooked pasta on each plate in
center of tomato sauce. Top with broiled onions
and sprinkle with rest of parsley. Serves 4.
Judy Spencer
112
BACON TOMATO ANGEL HAIR
6 slices thick bacon, diced
¼ c. sliced green onion
1 (16 oz.) can diced tomatoes
8 oz. fresh mushrooms, sliced
¾ tsp. salt
½ tsp. pepper
1 tsp. basil
8 oz. angel hair pasta
Cook bacon until crisp in large skillet. Drain, reserve 1 tablespoon drippings and
return to skillet. Add mushrooms, onions and garlic and cook 5 minutes. Stir in bacon,
tomatoes, basil, salt and pepper; simmer 5 minutes. Prepare pasta as directed; drain. Add
tomato mixture; toss to mix. Sprinkle with fresh grated Parmesan cheese and serve
immediately. Makes 2 to 3 servings.
Donna Bennett
CARBONARA ORECCHIETTE
11 oz. Orecchiette pasta
2 Tbsp. olive oil
8 oz. bacon
3 fluid oz. white wine
½ pt. cream
3 Tbsp. grated fresh Parmesan
3 Tbsp. fresh parsley
Black pepper to season
Cook pasta according to instructions on package. Drain. Heat oil and fry the
bacon until brown and crisp. Add wine and cook for 2 minutes. Beat cream and
Parmesan together, then stir into bacon. Add parsley and cook for 2 minutes. Add the
pasta to the pan and mix well. Add several grinds of black pepper and serve.
Orecchiette are flat disc-shaped pasta. You may use any pasta of your choice.
Traditional Carbonara uses eggs; this tastes just as good and is incredibly quick.
June Phillips
CHICKEN TETRAZZINI
1 small chicken
2 cans mushroom soup
1 jar diced pimentos
2 c. grated cheese
½ stick butter or margarine
1 pkg. thin spaghetti
Boil chicken until tender. Cool and cut into small pieces, saving broth. Saute
onion in butter and add mushroom soup, cheese, pimentos and a little water. Cook
spaghetti and mix with sauce. Pour into casserole and sprinkle with a little cheese on top.
Bake at 350° until bubbly.
Winnie Dew
113
CLASSIC PASTA SALAD
1 lb. rotini pasta
2 Tbsp. fresh chopped or 1 Tbsp.
dried dill weed
½ (32 oz.) pkg. Ranch salad dressing
mix
Juice of ½ lemon
2 Tbsp. buttermilk
½ c. mayonnaise
½ c. sour cream
4 stalks celery, finely chopped
1 medium red onion, finely chopped
1 c. frozen peas, thawed
Cook pasta. In bowl, mix dill, Ranch dressing, lemon juice, buttermilk, mayo and
sour cream. Combine with vegetables and cooked pasta. Season with salt and pepper.
Chill at least 2 hours. Yields 4 to 6 servings.
Missy Pooly
COLORFUL PASTA SALAD
2 c. leaves from 2 bunches fresh basil
½ lb. white fettuccine noodles
1 ½ c. Red Wine Basil Vinaigrette
1 lb. tender green beans (ends
snapped off)
6 ripe plum tomatoes, each cut into 8
pieces
2 c. Calamata or other imported black
olives
¼ lb. chunk Parmesan cheese
Stack basil leaves on top of each other (do in 4 batches). Roll leaves lengthwise
and slice into slivers diagonally. Reserve ½ cup for vinaigrette.
In a large pot, bring 8 cups water to a boil. Add fettuccine and cook until tender.
Drain, place in bowl, coat with ½ cup vinaigrette and reserve.
Steam or boil beans until crisp-tender. Drain and refresh under cold water.
Reserve. Place fettuccine in a tall, straight, glass bowl. Cover with a layer of tomatoes,
then a layer of green beans. Cover beans with olives and slivered basil. Sprinkle with
parsley and pour remaining cup of vinaigrette over the salad. Scrape the Parmesan
cheese with a cheese server to get thin, wide slices. Place on top of salad. Serves 8.
Judy Spencer
FETTUCCINE ALFREDO
1 lb. fettuccine noodles
4 Tbsp. butter
¾ c. grated Parmesan cheese
1 c. heavy cream, slightly beaten
grated Parmesan
Cook fettuccine until tender in salted water. Meanwhile, in a small saucepan,
melt butter and add cream and cheese. Beat together with wire whisk. Drain fettuccine;
place ¼ of cheese mixture in deep heated platter. Top with fettuccine, then remaining
cheese mixture. Toss quickly with a fork and spoon, adding more Parmesan and pepper
to taste. Serve on warm plates.
Evelyn Notches
114
LASAGNA
2 Tbsp. olive oil in large pan
½ c. chopped onion
½ tsp. garlic salt or 2 Tbsp. chopped
garlic
1 tsp. salt
Dash of pepper
1 tsp. oregano
1 lb. of ground beef
1 (28 oz.) can whole tomatoes
1 (8oz.) can tomato sauce
1 pkg. Lasagna noodles
2 Tbsp. olive oil
1 tsp. salt
1 lb. Ricotta cheese
2 beaten eggs
2 (8oz.) pkg. Mozzarella cheese slices
Add first 7 ingredients in order and fry until tender, then add ground beef and fry
until beef loses color. Add tomatoes and cut with edge of spoon. Add paste and sauce.
Simmer 30 minutes.
Boil lasagna noodles in large amount of water for 12 minutes with 2 tablespoons
olive oil and 1 teaspoon salt. Drain in colander and rinse with cold water.
Combine Ricotta, Parmesan and eggs and set aside. Put ½ of noodles arranged in
greased 13x9x2-inch baking dish. Spread noodles with half of Ricotta cheese mixture.
Arrange Mozzarella cheese slices (1/2 of amount) and ½ of meat sauce. Repeat again
(noodles, cheese mixture, Mozzarella, meat sauce).
Bake at 375° for 30 minutes. Let stand 10 minutes before cutting. Serves 8.
Our family has been using this recipe for 25 years. It has gone to reunions,
parties, potluck suppers and to neighbors.
Jayne Nash
LEMON-GARLIC PASTA
2 Tbsp. olive oil
4 to 5 cloves garlic, minced
¼ c. lemon juice
¼ tsp. salt
½ to 1 tsp. pepper
8 oz. thin spaghetti, cooked
⅓ c. chopped fresh parsley
Melt the butter in a large skillet over mediumhigh heat. Add the olive oil and minced garlic. Cook 1
minute, stirring constantly; it will burn easily. Add
lemon juice, salt and pepper. Bring to a boil. Place the
drained cooked spaghetti in the skillet and toss so that
the garlic mixture coats the spaghetti. Sprinkle with
parsley. Serves 4.
A quick evening meal with a salad and bread.
Enjoy!
The Sisters Three
115
LINGUINI AND WHITE CLAM SAUCE
2 bunches parsley
2 or 3 cloves garlic
Olive oil
Oregano
4 cans minced, diced clams
Linguini for 4
Chop parsley and sauté with garlic and oregano in a large skillet. Pour in cans of
clams. Keep hot on medium to low heat. Cook linguini 6 or 7 minutes. Pour sauce on
linguini and serve.
Jim Ware
NO-COOK LASAGNA
4 to 5 c. spaghetti sauce
8 oz. lasagna (uncooked)
8 oz. shredded Mozzarella cheese
In 13x9x2 baking pan, put about 1 cup tomato sauce,
then a layer of lasagna. Top with sauce and cheeses. Repeat,
pressing lasagna into cheese below. Repeat layers, ending
with lasagna. Pour remaining sauce over. Bake at 350° for 45
to 55 minutes, until brown and bubbling. Let stand 15
minutes. Cut into squares to serve. Serves 6 to 8.
Winnie Comlossy
NOODLE PUDDING
(Kugel)
½ lb. wide noodles
1 c. cottage cheese
1 c. sour cream
½ c. sugar
3 eggs, separated
½ stick melted butter
Boil noodles; drain and put in large bowl. Add cottage cheese, sour cream, sugar,
melted butter and 3 egg yolks. Mix all ingredients well. Beat egg whites until stiff and
fold into mixture. Put in ungreased 8x8-inch square pan. Cover and refrigerate
overnight. This allows it to set. Bake in 350° oven about 35 minutes uncovered, until
top browns to medium golden. Can test with toothpick. Pudding should not be loose.
Cut into squares.
Norma Wormser
116
PAT’S NOODLE TORTE
½ lb. medium-wide noodles
½ lb. farmer cheese
½ lb. cottage cheese
½ lb. cream cheese
2 c. milk
1 tsp. salt
1 tsp. vanilla
6 eggs, well beaten
½ c. sugar
Cook noodles and drain. Blend together farmer cheese, cottage cheese and cream
cheese. Add remaining ingredients in order listed. Pour mixture into greased 9x13 pan.
Bake at 350° for ½ hour. Remove from oven and sprinkle with topping. Bake 1 hour
longer. If not firm, bake another 10 minutes. Serves 20 people. Great buffet item. Use
cold as a dessert or hot with roast chicken.
¾ c. brown sugar
½ c. melted butter
Combine all ingredients. Sprinkle over torte. May be made in advance. Leave
mixture in bowl. Blend mixture just before baking proceed as above. May be frozen after
baking.
Patricia White
PORCHINI AND TOMATO PASTA
Porchini mushrooms
Olive oil
Sliced garlic
Red pepper flakes
1 c. Wine
Chopped roma tomatoes
Chopped fresh basil
Cooked bow-tie spaghetti
Parmesan cheese
Salt and pepper
Chop Porchini. Heat olive oil in pan. Saute sliced garlic and
hot pepper flakes in pan with Porchini. Add 1 cup dry white wine.
Reduce to ½. Add tomatoes, basil, salt and pepper. Reduce to
desired consistency. Toss with cooked spaghetti. Sprinkle with
Parmesan cheese.
Marion Scheer
117
SINGAPORE FRIED NOODLES
1 (4 block) pkg. yellow noodles
½ c. water
1 cube chicken stock
1 Tbsp. oyster sauce
1 tsp. sesame oil
¾ tsp. salt
1 tsp. pepper
1 Tbsp. light soy sauce
4 oz. tiny prawns
6 oz. char seiu (barbecue pork)
4 oz. bean sprouts (tops removed)
1 Fried egg, chopped
Chilies, chopped
Lettuce, chopped
Onions, fried
Boil a saucepan of water. Add noodles; cook and drain until soft. Make sauce by
boiling ½ cup water, cube chicken stock, oyster sauce, sesame oil, salt, pepper and soy
sauce. Set aside. Heat vegetable oil in wok; fry garlic with small prawns, char seiu and
bean sprouts. While frying, pour in oyster sauce mixture; add noodles and keep frying
until all liquid is absorbed. Garnish with egg, chilies, lettuce and onions. Serves 4.
Mary Drohan
SPAGHETTI PIE
¾ box spaghetti
¾ lb. hot sausage
½ c. onion
1 (8oz.) can tomatoes
1 tsp. sugar
½ tsp. garlic salt
2 Tbsp. butter
2 eggs, well beaten
½ lb. ground beef
¼ c. green pepper, cut up
1 (6oz.) can tomato paste
1 ½ c. cottage cheese
¾ c. Mozzarella cheese, shredded
Butter 2 pie plates. Cook spaghetti and drain. Stir
butter into hot spaghetti. Stir in eggs and Parmesan
cheese. Form spaghetti mixture into pie crusts. Brown
meat, onion and green pepper. Drain off fat. Add
undrained tomatoes, tomato paste, spices and sugar.
Spread cottage cheese over spaghetti crust. Fill with meat
mixture. Bake at 350° for 30 minutes. Sprinkle with
Mozzarella cheese and bake 5 minutes longer. Freezes
well. If you plan to freeze, do not add Mozzarella cheese
until final baking.
Carol Macon
118
SPINACH SHELLS
1 box jumbo shells
1 (8oz.) carton sour cream
1 c.mayonnaise
1 pkg. Knorr Swiss vegetable soup
mix
1 small red onion, chopped
1 (8oz.) can water chestnuts, chopped
1 pkg. thawed, drained, chopped
spinach (do not cook)
Squeeze out all liquid. Mix together all ingredients except shells. Cook shells;
stuff with mixture and refrigerate 4 to 5 hours before serving.
Nancy Subosits
SPRINGTIME PASTA PRIMAVERA
2 red onions
2 baby eggplant
3 to 4 red and green peppers
1 to 2 zucchini
¼ c. virgin olive oil
1 tsp. dried basil
½ tsp. dried thyme
1 Tbsp. balsamic vinegar
Cut vegetables in strips. Combine all vegetables and herbs and sauté until soft but
still crispy. Add salt and pepper and serve over ziti or other pasta. Top with Parmesan
cheese, chopped parsley and your favorite seafood (shrimp or scallops) sautéed in olive
oil.
If more liquid consistency is required, add a little chicken broth.
Joan Stiles
SUMMER TOMATOES AND FRESH HERBS PASTA
2 Tbsp. olive oil
2 garlic cloves, chopped fine
2 lb. firm ripe tomatoes, cored
2 Tbsp. finely chopped fresh Italian
parsley
2 tsp. finely chopped oregano leaves
and marjoram leaves
2 Tbsp. finely shredded basil leaves
1 tsp. finely chopped fresh rosemary
leaves
In a large skillet, heat the oil over moderate heat. Add the garlic and as soon as it
sizzles, stir in the tomatoes and herbs. Saute until the tomatoes’ juices thickens, 7 to 10
minutes. Pour over cooked pasta. Serves 4.
Judy Spencer
119
TEX-ITALIAN PASTA FIESTA
4 oz. mostaccioli pasta
1 (10 oz.) pkg. frozen chopped
spinach, thawed
1 (8 oz.) pkg. Philadelphia cream
cheese (low-fat brand), softened
½ c. milk
1 lb. ground round
1 c. Pace picante sauce (medium hot)
2 tsp. chili powder
1 c. (4 oz.) shredded Cheddar cheese
or Mozzarella
Small can sliced ripe olives and/or
green onion slices
(topping)
Heat oven to 350°. Cook pasta according to directions. Drain and rinse with cold
water. Squeeze dry spinach and combine with cream cheese, milk and oregano; mix
well. In a large saucepan or Dutch oven, brown meat with garlic and drain. Add picante
sauce, tomato sauce, tomato paste and seasonings; mix well. Bring to a boil. Reduce
heat and simmer for 5 minutes. Add pasta and mix well. Spoon one-half the pasta
mixture into a lightly greased 9x12 baking dish. Top evenly with the spinach mixture,
then top with remaining pasta mixture. Cover loosely with foil and bake for 30 minutes.
Uncover and sprinkle with Cheddar cheese; continue baking for 2 minutes more. Let
stand 10 minutes. Top with olives. Makes 8 generous servings.
Jeanette Elliott
TOFU LASAGNA
9 cooked noodles
2 c. shredded Mozzarella cheese
Parmesan cheese
1 (32 oz.) jar marinara sauce
1 lb. (16 oz.) firm tofu
1 tsp. onion powder
1 tsp. oregano
1 tsp. garlic
1 tsp. tarragon
1 tsp. dill
1 tsp. caraway seeds
Pepper
Drain and rinse tofu and mash. Add oregano, garlic, tarragon, dill, caraway seeds,
onion powder and pepper. In a 13x9x2-inch baking dish, spread sauce on bottom. Put
layer of noodles, ½ tofu mixture, ⅓ Mozzarella cheese. Spread ⅓ sauce over above.
Repeat so that you have two layers. Finish with layer of noodles, sauce, Mozzarella
cheese and Parmesan cheese. Bake at 350° for 30 to 40 minutes. Let sit for 5 to 10
minutes.
Addie Blake
120
TOMATO VINAIGRETTE PASTA
2 lb. firm, vine-ripened tomatoes, cut
into ½-inch pieces
3 Tbsp. olive oil
3 Tbsp. lemon juice
2 Tbsp. finely shredded fresh basil
leaves
2 Tbsp. chopped fresh Italian parsley
Freshly ground pepper
Stir together and let mixture sit at room temperature, covered,
for 20 to 30 minutes. Toss with cooked pasta the moment pasta has
been drained. Serves 4.
Judy Spencer
UPSIDE-DOWN FETTUCCINE PIE
½ lb. hot Italian sausage, casing
removed
¼ c. chopped onion
1 tsp. oregano leaves
Extra Italian seasoning (if desired)
½ c. (2 oz.) shredded Mozzarella
cheese
¼ c. (1 oz.) grated Parmesan cheese
8 oz. hot cooked fettuccine noodles
¼ c. (1 oz.) grated Parmesan cheese
3 eggs, slightly beaten
2 Tbsp. margarine
Brown meat in 10-inch ovenproof skillet; drain.
Add onion and garlic; cook until tender. Stir in tomatoes
and oregano; bring to boil. Simmer 20 minutes, stirring
occasionally.
Stir in Mozzarella cheese.
Sprinkle
Parmesan over tomato mixture.
Toss noodles with combined remaining
ingredients. Spread noodle mixture over meat mixture.
Bake at 350° for 25 minutes. Invert on serving platter.
Sprinkle with additional Parmesan, if desired. Cut into six
wedges.
Gerry Foth
121
GRAINS:
MANGO AND GARBANZO TABOULI
1 c. coarse bulgur wheat
1 c. boiling water
juice of ½ lime
1 ripe mango or 2 ripe peaches, peeled
and chopped
1 to 2 tsp. curry powder (to taste)
1 c. precooked garbanzos
¼ c. raisins
¼ c. dry-roasted almonds or peanuts,
chopped
⅔ c. low-fat plain yogurt
Julie Tomlinson
TABOULI SALAD
2 medium onions, chopped
1 tsp. salt
juice of 2 limes
4 Tbsp. olive oil
2 tsp. dried mint, chopped, or ¼ c.
fresh mint, chopped
1 ½ c. bulgur wheat
5 large tomatoes, diced small
1 large green or red pepper, diced
small
2 large cucumbers, diced small
½ head lettuce (or to taste), shredded
fine
In a large mixing bowl, add chopped
onions and salt and mix well. Add juice of limes,
olive oil and mint. Soak bulgur wheat in hot
water for 2 minutes. Drain well; squeeze out
water. Add to the onion mixture and mix well.
Add tomatoes, peppers, and cucumbers and toss
well. Refrigerate to marinate for 2 hours. Toss
the shredded lettuce into the salad just before
serving. Serves 10 to 12.
Julie Tomlinson
122
Rice:
HERBED RICE
½ lb. fresh mushrooms, sliced
½ c. hot water
6 c. cooked long grain rice
1 Tbsp. beef bouillon granules
½ tsp. salt
½ tsp. dried rosemary
½ tsp. dried thyme
½ tsp. dried savory
Cook mushrooms in a skillet coated with cooking spray, over medium-high heat,
until tender. Set aside. Dissolve bouillon granules in water. Combine bouillon,
mushrooms, rice and remaining ingredients. Spoon into a 13x9x2-inch baking dish;
cover and bake at 350° for 20 minutes or until thoroughly heated. Yields 12 servings.
Addie Blake
MEXICAN RICE
(Serves 6)
3 Tbsp. salad oil
½ c. raw rice
1 thinly sliced large onion
1 clove minced garlic
1 lb. ground chuck
2 tsp. salt
2 to 3 tsp. chili powder
⅓ c. catsup
2 (No. 2) cans tomatoes (2 ½ c.)
1 c. water
¾ c. raisins
In hot oil in skillet, cook rice, stirring frequently until lightly browned. Add
onion, garlic and ground chuck. Cook, stirring, until meat is browned. Stir in salt, chili
powder, catsup, tomatoes, water and raisins. Cover; simmer, stirring occasionally, 25
minutes or until rice is tender.
Dorothy Moreau
RICE AND SPANISH DISH
1 medium onion diced
1 pkg. frozen spinach, thawed and
chopped (10 oz.)
Chicken livers, diced (.40 lb.)
2 cubes chicken bouillon
3 Tbsp. olive oil
Hot water on the side
1 c. Arborio or basmati rice
Saute onions until golden, in deep skillet. Pour in the rice and stir until
transparent or translucent. Put in the chicken livers and stir. Put in crumbled bouillon
cubes. Pour some of the hot water over the mixture, barely covering, and stir all the time.
Put in the thawed spinach; keep stirring. Keep moist until the rice is done, plus or minus
20 minutes. (Add salt and pepper to taste.) Yields 2 servings.
Gerda Mazzacca
123
RICE CASSEROLE
1 c. regular uncooked rice
2 cans (14 ½ oz.) beef broth or chicken
broth
1 stick oleo, melted
Pepper and salt
1 small onion, chopped fine
1 (4oz.) can mushrooms
Mix all and put in covered casserole dish. Bake 1 hour and 15 minutes at 350°.
Stir once when cooking. Serves 6.
Betty Keyser
RISI E BISI
(Rice and Peas)
½ c. butter
1 c. finely chopped onion
1 ½ c. uncooked rice
3 ½ c. hot chicken stock
1 ½ c. peas, partially cooked if frozen
2 oz. Prosciutto
1 c. Parmesan cheese
Melt butter in large saucepan; add onions and sauté. Add rice; cook and stir for 5
minutes. Add chicken stock; cover and simmer 20 to 25 minutes, until liquid is absorbed
and mixture is creamy. Add peas, seasonings, ham and ½ of Parmesan. Stir. Transfer to
serving dish and top with remaining cheese. Serves approximately 8.
Marty Bowsky
SOUPS AND SANDWICHES
SOUPS:
CREAMY ASPARAGUS SOUP
2 medium chopped onions
1 (10 oz.) pkg. frozen asparagus
4 c. chicken broth
½ tsp. crushed red pepper flakes
4 oz. nonfat cream cheese
½ tsp. nutmeg
Spray pot with Pam. Add onions. Cook over medium heat 5 minutes until soft.
Add asparagus. Cook 2 minutes. Add chicken broth and red pepper flakes. Cook 5
minutes until asparagus is tender. Cool slightly.
Puree in blender until smooth (do in batches). Add cream cheese to last batch.
Pour back in pot. Add nutmeg. Cook 2 to 3 minutes until hot. Serve with dollop of sour
cream and chives.
Jackie Lewis Owens
124
BEEF CARBONADE SOUP WITH SPATZLE
2 lb. beef chuck blade pot roast or
other beef roast
5 c. beef broth
4 c. V-8 or other vegetable juice
12 oz. beer
1 c. coarsely chopped onion
1 c. sliced celery
2 tsp. chili powder
1 tsp. basil leaves
2 garlic cloves, sliced
2 bay leaves
1 c. sliced carrots
1 c. frozen green beans
1 c. sliced fresh mushrooms
Trim fat from roast. Brown with garlic in oil in large soup pot or Dutch oven.
Add beef broth, juice, beer, onion, celery, chili, basil and bay leaves. (Can add a cup or
two of black coffee.) Bring to boil, reduce heat, cover and simmer 2 or 3 hours. Remove
meat from broth. Cool. Skim fat from broth. Stir in carrots; boil, reduce heat and simmer
30 minutes. Remove meat from bones; cut into bite-sized pieces. Stir in meat, beans,
mushrooms, and Spatzle. Simmer 10 minutes.
Spatzle:
1 ½ c. flour
¼ tsp. salt plus ¼ tsp. salt
½ to ¾ c. milk
Dash of nutmeg
Combine flour, ¼ teaspoon salt and nutmeg. Hand beat eggs into flour mixture.
Add milk gradually until mixture forms a smooth, soft, moist batter which will flow
through holes of a colander when pressed with a spoon. Boil about 8 cups water with ¼
teaspoon salt. Press small amount of batter through colander into boiling water or drop
batter ¼ teaspoon at a time. Boil uncovered 5 to 7 minutes. Remove with slotted spoon
onto waxed paper. Continue until all batter is cooked. Refrigerate or freeze.
Herm Bailey
BILLYBOB SEAFOOD CHOWDER
4 lb. filet flounder
2 cans celery soup
4 chopped onions
1 pt. Half and half cream
4 stalks chopped celery
2 Tbsp. fresh parsley flakes
2 Tbsp. chopped chives
3 cans cream of potato soup
Use heavy 5 ½-quart saucepan. Saute onions. Cook celery in small amount of
water until soft. Pour in pan with sautéed onions. Put fish in pot on top of vegetables.
Heat for 10 minutes; with fork, break fish into flakes. Add soup. Simmer for 20 minutes,
then add cream. Serves 10.
Colonel Bob Wood, USA (Ret.)
Lt. Colonel Billy Peterson, USA (Ret.)
125
BLACK BEAN SOUP
1 tsp. olive oil
1 tsp. garlic, chopped
2 (15 oz.) cans black beans
1 (14 ½ oz.) can chicken broth
1 (14 ½ oz.) can Del Monte tomatoes
1 small jar salsa
1 tsp. dried thyme
3 bay leaves
½ tsp. cumin powder
1 tsp. vinegar (red wine or balsamic)
1 (15 ½ oz.) can corn (optional)
Heat oil in soup pot on medium heat. Add onions and cook 3 minutes, stirring.
While onions brown, pour 1 can beans in cereal bowl; mash with the back of a spoon.
Add garlic to onions in pot and cook 1 minute.
Raise heat to high and add chicken broth and both cans of beans with juice. Stir
well and add all other ingredients. Cover pot and bring soup to a boil, and simmer.
Garnish with lite sour cream.
Ann Joslin
CABBAGE AND BEEF SOUP
½ tsp. garlic salt
¼ tsp. pepper
2 celery stalks, chopped
1 (16oz.) can kidney beans (undrained)
½ medium head cabbage, chopped
1 (28oz.) can tomatoes, chopped
(undrained)
1 tomato can of water
2 beef bouillon cubes
Chopped fresh parsley
Brown meat and drain thoroughly. Put back in skillet and add remaining ingredients.
Simmer about 45 minutes. Add pepper to taste and top with parsley. Serves 6 to 8.
Mary Meseck
CAPE COD FISH CHOWDER
1 large onion, chopped (1 c.)
2 Tbsp. butter or margarine (½ stick)
3 large potatoes, peeled & sliced (4 c.)
2 tsp. salt
½ tsp. basil
¼ tsp. pepper
1 large can evaporated milk
2 c. water
1 pkg. (1 lb.) frozen cod or haddock
filets, partly thawed and cut into
cubes.
1 can whole kernel corn (12 to 16 oz.)
Saute onion in butter or margarine until soft; add potatoes, salt, basil, pepper and
water. Cover and simmer for 15 minutes. Place fish on top of potatoes. Cover again.
Simmer for 15 minutes or until fish flakes easily and potatoes are tender. Stir in canned
corn (including liquid) and evaporated milk; cover. Heat just to boiling. Ladle into
heated large soup bowls; sprinkle with chopped parsley and pimento and serve with
chowder crackers. Serves 6.
Barbara Walter
126
CHICKEN CHILI STEW
6 chicken breasts, boned and skinned
1 medium green pepper, minced
2 (14oz.) cans stewed tomatoes
(undrained), chopped
1 (15 oz.) can pinto beans, drained
⅔ c. picante sauce
1 tsp. chili powder
1 tsp. cumin
½ tsp. salt
Cut chicken into 1-inch pieces and cook with next three
ingredients in hot oil until lightly browned. Add tomatoes and next
five ingredients; cover, reduce heat and simmer 20 minutes. Top
individual servings with shredded cheese, sour cream and chopped
onions. May put cooked rice in bottom of bowl before serving.
Polly Stinchcomb
CHILI SOUP
2 large onions
6 pieces celery
3 cans tomato soup
1 ½ lb. ground beef (may use some
ground turkey)
2 sweet peppers
2 cans kidney beans
Brown meat; chop onions, celery and peppers together. Add soup, rinsing cans
with a little water. Add beans, salt and chili powder to taste. Simmer 4 hours.
Lois Perry
COLD CUCUMBER SOUP
1 can Campbell’s chicken broth or ¾ c. MBT
1 c. sour cream (Breakstones light)
fresh dill, chives and parsley
1 cucumber, peeled
1 or 2 cloves garlic
1 Tbsp. Lemon juice
1 Tbsp. Olive oil
Coarsely chop cucumber and garlic in blender on slow. Add lemon juice, olive
oil and broth. Slowly blend in sour cream. Chill thoroughly, preferably overnight.
Garnish with slices of unpeeled cucumbers. Serves 6 in small bowls.
Judy Spencer
127
COCK-A-LEEKIE SOUP
(Makes 4 servings, about 2 cups each.)
2 Tbsp. margarine, divided
4 c. chopped thoroughly washed leaks
(white portion only)
1 ¼ lb. skinned and boned chicken
breasts, cut into 1-inch cubes
1 qt. Water
2 oz. uncooked pearl barley
4 packets instant chicken broth and
seasoning mix
Bouquet Garni
In a 4-quart saucepan, heat 1 tablespoon margarine until bubbly
and hot; add leeks and sauté, stirring occasionally, until translucent.
Using slotted spoon, remove leeks to bowl and set aside. Heat
remaining tablespoon margarine; add chicken and sauté, stirring, until no
longer pink. Return leeks to pan and add water, barley and broth mix,
stirring to combine. Add Bouquet Garni and bring to a boil. Reduce
heat, cover and let simmer until barley is cooked, about 30 minutes.
Remove and discard Bouquet Garni. Stir in parsley and serve hot.
Bouquet Garni:
6 peppercorns
6 whole cloves
Tie together in piece of cheesecloth.
Tom Wallace
1 bay leaf
COOL CUCUMBER SOUP
(Preparation: 20 Minutes)
4 English (seedless) cucumbers (about
12 oz. Each), peeled and cut into 1inch chunks
1 (16oz.) container plain low-fat
yogurt
1 (14 ½ oz.) can chicken broth
1 medium shallot, minced (about 2
Tbsp.)
2 Tbsp. Snipped fresh dill
½ tsp. Salt
dash of hot pepper sauce
crème fraiche or sour cream, salmon
caviar and fresh dill sprigs for garnish
(optional)
In large bowl, combine all ingredients except garnish. In food processor with
knife blade attached, blend half of cucumber mixture just until cucumbers are finely
chopped but not pureed. Pour mixture into soup tureen. Repeat with remaining
cucumber mixture; add to soup in tureen. Refrigerate soup if not serving right away.
To serve, garnish each bowl of soup with dollop of crème fraiche topped with
some caviar and a dill sprig if you like. Makes about 8 cups or 8 first-course servings.
Addie Blake
128
CUCUMBER SOUP
1 medium onion chopped
3 medium cucumbers, chopped,
seeded but not peeled
1 small diced potato
1 c. clear chicken broth
butter to sauté onion
8 oz. Sour cream
Melt butter and sauté onion. Add chopped cucumber and potato and broth and
cook until soft. Put through blender. Add salt, pepper and dill weed to taste. Add sour
cream and heat but do not boil. Serve hot or cold; sprinkle with chives. Serves 8.
Phyllis Morrow
FISH CHOWDER
1 to 1 ½ lb. pork, cut in pieces
1 can evaporated milk
1 medium onion, cut in pieces
2 c. milk
6 white potatoes, cut in pieces
2 Tbsp. butter or oleo
1 lb. haddock or cod, cut in pieces
Brown pork and onions in small amount of oil. Add potatoes and fish to this and
barely cover with water. Add salt and pepper and cook until all is tender. Add both
milks (evaporated and regular milk) and butter. Heat and serve.
Lois Dell
FRENCH ONION SOUP
3 lb. onion (yellow), sliced ⅛-inch
thick
½ c. butter
1 ½ tsp. pepper, freshly ground
2 Tbsp. paprika
1 bay leaf
¾ c. flour
1 c. white wine (dry)
2 tsp. salt
3 qt. beef broth
Kitchen Bouquet for coloring
Slice onions ⅛-inch thick. Melt butter in large soup pot. Add onions to pot and
sauté slowly for 1 ½ hours. Add pepper, paprika, bay leaf and flour. Stir to mix. Cook
over low heat for 10 minutes. Add broth and wine; simmer for 2 hours.
Adjust color to a rich brown with Kitchen Bouquet. Season to taste with salt. It’s
better if you make it the day before and let it set overnight.
To Serve: Heat soup; fill individual ovenproof bowls. Top each bowl with three
1/2 –inch slices of French bread, then top with a slice of Swiss cheese. Place bowls
under preheated 550° broiler until cheese melts and lightly browns, about 5 minutes.
Ruth Bailey
129
SUMMER GAZPACHO
1 c. seeded, peeled and chopped
cucumbers
2 large ripe tomatoes, chopped
2 green peppers, seeded and
membraned
2 or 3 cloves minced garlic
½ c. fresh herbs or 1 Tbsp. Dry chives,
parsley, chervil, tarragon, basil and
watercress
1 large can Campbell’s tomato juice,
vegetable juice or beef stock
3 Tbsp. lemon or lime juice
¼ c. olive oil
cracked pepper
paprika
Place first 5 ingredients in chopper bowl or Cuisinart and coarsely chop. Don’t
use blender. Add remaining ingredients. Fill chilled bowls; top with shredded Cheddar
cheese, croutons and onions, sliced fine, or serve toppings on the side. Serves 6 to 8.
Judy Spencer
ZIPPI GAZPACHO
2 medium Roma tomatoes (firm
enough to peel with a potato peeler)
wedge of mild onion (size to taste)
½ of medium or ⅓ large green bell
pepper
11 oz. Can V-8 picante mild
1 tsp. olive oil
1 Tbsp. lemon juice
¼ tsp. Salt
minced garlic
tabasco
Cut tomatoes, onion and green pepper into blender. Add V-8,
olive oil, lemon juice and salt. Process until uniform consistency.
Taste. Stir in garlic and Tabasco to suit. Chill covered for an hour or
two. Makes about two cups.
Add a grilled Swiss cheese sandwich or a plate of nachos for
an easy lunch. All those vitamins in the gazpacho cancel out the
calories in the cheese.
Elmer & Nora Ollikkala
130
KIELBASA LENTIL SOUP
1 (1 lb.) pkg. lentils, washed
2 (16 oz.) cans tomatoes
2 bay leaves
1 tsp. salt
¼ tsp. pepper
1 ½ lb. kielbasa
8 bacon slices
1 c. thinly sliced carrots
1 c. thinly sliced celery
In large saucepan, heat lentils, 5 cups water, tomatoes, bay leaves and salt and
pepper to boiling. Reduce heat; add kielbasa. Cover and simmer 15 minutes.
Meanwhile, in large skillet, fry bacon, cut up, until slightly limp. Spoon all but 1
tablespoon fat from skillet. Add carrots, celery and onion. Cook over medium heat 15
minutes, stirring occasionally. Add mixture to lentils and continue cooking 30 minutes.
Slice kielbasa. Makes 8 to 10 servings. Add more water or a can of tomato sauce if soup
becomes too thick. Freezes well.
Peggy Schneider
MARYLAND CRAB BISQUE
2 Tbsp. Butter
1 c. minced celery
2 pkg. or 1 c. white sauce mix
2 c. (1 pt.) half and half
1 (13 ¾ oz.) can chicken broth
⅓ c. dry sherry
2 cans (drained weight 5 oz. each)
crab meat (use frozen crab from
Winn-Dixie, the kind packed in its
own juice)
frozen shrimp (can also add)
salt and pepper
dash of Tabasco
pats of butter
finely chopped celery leaves
In saucepan, melt butter and sauté celery for 5 minutes until soft. Stir in sauce mix
and then stir in half and half and chicken broth. Add sherry. Stir over low heat until the
soup bubbles and thickens slightly. Stir in crab meat. Simmer for 2 minutes and season to
taste with salt and pepper. Serve in bowls, topped with butter and celery leaves.
Helen Clark
MEDITERRANEAN SOUP
½ lb. ground beef
¼ c. chopped onion
1 ½ c. water
1 (14 oz.) can tomatoes, chopped
½ tsp. dried oregano
¼ tsp. Garlic powder
1 (4 oz.) pkg. crumbled Feta cheese
Brown meat and drain. Add green pepper and onion and cook until tender. Stir in
water, tomatoes, tomato sauce and seasonings. Bring mixture to a boil. Reduce heat to
low and cover. Simmer for 15 minutes. Makes 4 servings of 1 ¼ cups each. Top
servings with Feta cheese.
Loretta Raser
131
ASPEN MUSHROOM SOUP
2 bunches scallions with tops
2 Tbsp. corn oil
½ c. millet seeds (buy at health food
store)
2 lb. fresh mushrooms, washed & sliced
¼ c. instant beef bouillon
¼ c. instant chicken bouillon
6 c. boiling water
1 qt. buttermilk
Sauté millet seeds and chopped scallions in enough hot corn oil to cover bottom
of large soup pot. Cook and stir until millet is golden brown. Add sliced mushrooms and
cook and stir until wilted. Add boiling water and bouillons. Return to boil, reduce heat
and simmer 1 hour. Add buttermilk and heat to barely simmering, but do not boil further.
Serve. May be garnished with sour cream and chives. Freezes well. Makes about 4
quarts.
Gloria Nordmeyer
PISTOU SOUP
2 c. carrots, sliced
2 c. potatoes, sliced
2 c. onions, sliced
12 c. water
4 tsp. Salt
¼ tsp. pepper
1 lb. zucchini, trimmed and sliced
1 c. macaroni twists, uncooked
1 slice fresh bread, crumbled
½ lb. cut green beans
1 (16oz.) can red kidney beans
1 (16oz.) can white kidney beans
¼ c. tomato paste
⅓ c. romano cheese, grated
4 tsp. basil
⅓ c. olive oil
In a kettle, combine carrots, potatoes, onions,
salt, pepper and water. Bring to a boil; reduce heat,
cover and simmer, stirring several times, for one hour.
Add zucchini, green beans, macaroni and crumbled
bread. Stir to blend in bread. Cover kettle and simmer
15 minutes. Add canned beans and simmer 10
minutes.
Just before serving, in medium-sized bowl,
combine tomato paste, cheese, garlic and basil.
Drizzle in oil in a slow, steady stream until combined.
Add 1 cup of the hot soup to this mixture, then
gradually stir mixture into the soup. Heat thoroughly.
Serves 8.
Eleanor Ande
132
POTAGE ST. GERMAIN
Stock:
1 lb. ham bone or 3 smoked ham
hocks
5 c. water
2 c. chicken broth or stock
8 cloves
4 ribs celery, chopped
2 carrots, chopped
1 onion, quartered
Cook stock for 6 hours and strain. Keep cover on top.
Soup:
2 c. dried peas
½ tsp. sugar
¼ tsp. marjoram
½ tsp. pepper
¾ c. finely chopped baked ham
¾ c. finely chopped cooked chicken
Soak peas overnight and add to stock. Add remaining ingredients; after adding
ingredients to the stock, cook until peas have softened. Mix all ingredients. Just prior to
serving, add ½ cup milk and 1 cup cream and heat for another 15 minutes.
Bill Tomlinson
SENGALESE SOUP
2 chopped onions
½ c. butter
3 Tbsp. and 1 tsp. curry powder
5 soup cans of milk
1 ½ c. dry white wine
¼ tsp. garlic salt
¼ tsp. tabasco
½ tsp. Accent
2 bay leaves
diced, cooked chicken breast (I used 5)
chopped parsley
Sauté onion in butter; add curry and sauté a few
minutes. Add remaining ingredients except bay leaves,
chicken and parsley; mix in electric blender until smooth.
In large kettle, simmer mixture with bay leaves
and chicken about 20 minutes, stirring occasionally.
Serve hot, garnished with parsley, or serve cold. Check
seasonings; cold usually requires more. Serves 25 to 30.
Marty Bowsky
133
SHRIMP CHEESE CHOWDER
2 c. onion, thinly sliced
2 Tbsp. butter
2 Tbsp. flour
1 ½ c. water, heated
2 c. potatoes, peeled and diced
1 c. celery, sliced
1 lb. cooked shrimp
2 c. milk
2 ½ c. shredded sharp cheddar cheese
2 Tbsp. sherry
Sauté onions in butter until tender. Slowly blend in flour. Stir in water, potatoes,
celery and seasonings. Cover and simmer for 20 minutes or until potatoes are tender.
Add remaining ingredients. Stir until cheese is completely melted. Can add salt and
pepper to taste. Serves 6 to 8.
Judy Spencer
SPLIT PEA SOUP
2 Tbsp. oil
1 tsp. basil
1 tsp. cumin powder
½ tsp. ginger
2 tsp. salt
8 c. water
2 c. dried split peas
½ c. carrots
½ c. celery
½ c. green pepper
½ c. onion
1 tsp. honey
1 Tbsp. lemon juice
2 Tbsp. soy sauce
Sauté spices in oil, adding 8 cups of boiling water when all the spices are sautéed.
Stir in vegetables, peas, honey and lemon juice and bring to a second boil. Lower heat
and simmer until peas are done, stirring frequently. Add soy sauce and serve a thick,
delicious pea soup.
Nancy Hord Patterson
TOMATO BISQUE SOUP
1 large can (28oz.) Progresso crushed
tomatoes with added puree
½ c. chopped celery
¼ c. chopped onion
approximately 4 Tbsp. butter
2 tsp. sugar
2 c. milk
1 tsp. salt
2 Tbsp. flour
⅛ tsp. paprika
sour cream
fresh chopped dill
In soup pan, sauté celery and onions in a little butter. Add 1 large can tomatoes
and 2 teaspoons sugar; simmer fifteen minutes.
In separate pan, make cream sauce. Melt 2 tablespoons butter and stir in flour.
Cook until mixture bubbles; add milk and cook until thickened. Add to the above, then
season with salt and paprika. Simmer 5 minutes. Divide soup into 4 bowls. Add a
dollop of sour cream to each and sprinkle with fresh chopped dill.
Nancy Burlew
134
CREAM OF TOMATO SOUP
white sauce (see following)
2 cans diced tomatoes
Prepare White Sauce (double to make bigger amount). Stir until creamy and
slightly thickened. Heat up tomatoes; add salt and pepper to taste. Simmer. Slightly
mash up. Add tomato mixture slowly to White Sauce. Simmer and serve.
White Sauce:
2 Tbsp. flour
1 c. milk
1 medium sautéed onion
Jackie Lewis Owens
3 c. tomato juice
2 Tbsp. tomato paste
4 minced green onions
salt to taste
pinch of powdered thyme
TOMATO SOUP
(Chilled)
¼ tsp. sugar
1 c. sour cream
grated rind of ½ lemon
2 Tbsp. lemon juice
chopped parsley (garnish)
Mix all ingredients, except parsley, in blender.
serving. Yields 4 large bowls.
Adelaide White
Chill. Garnish with parsley before
TOMATO SOUP
(Fresh)
1 stick butter
2 Tbsp. olive oil
1 large onion, thinly sliced
½ tsp. thyme
½ tsp. basil
salt and pepper
2 ½ lb. tomatoes, cored
½ c. flour
3 ¾ c. chicken broth
1 tsp. sugar
1 c. heavy cream
Using one stick butter and olive oil, sauté onion until wilted. Add seasonings,
tomatoes and tomato paste. Simmer for 10 minutes. Mix flour with 5 tablespoons broth.
Add to tomato mixture with remaining chicken broth. Simmer 30 minutes. Pass through
sieve (or mill). Add sugar and cream.
Sharon Smith
135
TOSTADA SOUP
½ lb. ground beef
1 c. chopped onions
1 (16 oz.) can drained pinto beans
1 c. water
1 c. picante sauce
Brown ground beef and chopped onions in 3-quart saucepan. Drain. Add
tomatoes and juice to saucepan with pinto beans, tomato sauce, water and picante sauce.
Bring to a boil; reduce heat, cover and simmer 10 minutes.
Ladle into bowls; top with crushed tortilla chips, cheese, shredded lettuce and
more picante sauce, if desired. Yields at least 6 servings.
Lois Perry
HEARTY BEEF SHANK AND VEGETABLE SOUP
1 lb. beef shank
1 large onion
2 lb. large beef soup bones, cracked
1 bay leaf
8 peppercorns
1 c. green split peas
¼ c. dried white beans
2 large carrots
2 large chopped celery ribs
4 ½ qt. water
1 ½ Tbsp. salt
½ tsp. dried thyme
2 sprigs parsley
4 whole cloves
½ c. dried lentils
4 Tbsp. barley
In large kettle over medium-high heat, sauté beef shank in oil until meat is brown
on all sides. Add onion and sauté 5 minutes. Add soup bones, ½ the water and salt. Add
thyme, bay leaf, parsley, peppercorns and cloves in a small cheesecloth square. Bring to
a boil, reduce heat and cover. Simmer 1 hour.
Meanwhile, in a kettle over high heat, combine remaining water, the peas, lentils,
beans, barley, carrots and celery. Bring to a boil, boil 2 minutes; turn off heat and cover.
Leave until meat has cooked. Add bones and their water to beef broth. Cover and
simmer 2 ½ to 3 hours or until legumes are soft. Taste and add salt and pepper if needed.
To serve, discard soup bones
and herb bag. Cut meat from shank
bone into 2 inches and place in a
tureen. Gently press marrow from the
shank bone and spread over meat.
Discard shank bone. Reheat broth and
ladle over meat. Serves 6 to 8.
Gloria Nordmeyer
136
TOMATO AND WHITE BEAN SOUP
2 tsp. olive oil
1 c. chopped onion
2 (14.5 oz.) cans whole tomatoes,
undrained and chopped
2 (16 oz.) cans white beans, drained
1 (14.5 oz.) can chicken broth
1 Tbsp. parsley
¾ tsp. dried oregano
¼ tsp. pepper
¼ c. grated parmesan cheese
Saute onion and garlic in oil. Add tomatoes. Add everything else and simmer 15
minutes. Sprinkle with cheese. Serves 4.
Phyllis Morrow
JARLSBERG VEGETABLE BISQUE
3 Tbsp. flour
3 Tbsp. butter
4 c. chicken broth
¾ c. shredded carrots
2 c. coarsely chopped broccoli
1 small clove garlic, minced
¼ tsp. thyme, crumbled
½ tsp. salt
⅛ tsp. pepper
1 c. heavy cream
1 egg yolk
1 ½ c. shredded Jarlsberg cheese (6 oz.)
In 4-quart heavy saucepan, melt butter and flour and cook one minute, stirring.
Remove from heat and gradually add broth. Bring to boil, stirring. Add next 8
ingredients. Cover and simmer until vegetables are tender. Blend cream and egg.
Gradually blend several tablespoons of soup into egg mixture. Return to soup, stirring
until somewhat thickened. Blend in cheese and serve. Can be made a day before.
Reheat and then add cheese.
Jane Johnson
WILD RICE SOUP
1 c. wild rice
1 lb. Bacon, diced and cooked (save
drippings)
2 cans cream of potato soup
1 qt. milk (regular, 2% or skim-will
affect the thickness of soup)
1 lb. Velveeta cheese
Boil rice 45 minutes in 3 cups water. Fluff with fork and simmer 5 minutes more.
Drain rice. Dice and fry bacon (reserve drippings). Saute onions in drippings. Combine
soup, milk and cheese. Add rice, bacon and onions. Simmer and stir while cheese melts.
Do not boil. Freezes well.
Optional: Add water chestnuts or mushrooms.
Sylvia Blee
137
SANDWICHES:
ASPARAGUS SANDWICHES
1 large pkg. Cream cheese
3 Tbsp. mayonnaise
pinch of salt
1 Tbsp. minced onion
¼ c. slivered almonds, chopped
1 can asparagus
Soften cream cheese at room temperature. Drain asparagus and mash. Put back
in strainer and drain well. Mix cheese and asparagus thoroughly. Add mayonnaise, salt,
onion and almonds. Refrigerate overnight. Cut crusts off bread. Spread and cut. (Earth
Grain and wheat berry are good.)
Sarah Robinson
BAKED CHICKEN SANDWICHES
½ lb. fresh mushrooms, sliced
¼ c. butter
3 c. diced cooked chicken
¼ c. green onions and tops, thinly
sliced
3 Tbsp. flour
¾ c. milk
½ oz. jar chopped pimento
12 slices bead
⅓ c. milk
2 c. potato chips, crushed
Sauté mushrooms and green onions in ¼
cup butter. Stir in flour. Blend ¾ cup milk with
soup and add to mushrooms. Cook, stirring
constantly, until thick and smooth. Add chicken
and pimento.
Place 6 slices of bread in a 9x13 pan
sprayed with Pam. Spread chicken mixture on
top. Top with additional 6 slices of bread.
Cover with foil and chill at least 8 hours
(overnight is better). Mix egg with ⅓ cup milk.
Cut sandwiches into triangles. Dip both sides in
egg mix and the potato chips. Arrange on a buttered cookie sheet. Top with slivered
almonds. Bake at 350° for 25 minutes. Serves 6 generously.
Bill Byrd
138
BILL’S FAMOUS FRIED EGG SANDWICH
2 eggs
2 slices bread
1 large dill pickle, sliced lengthwise
¼ tsp. onion salt
¼ tsp. garlic salt
1 Tbsp. butter
ketchup
Melt butter in skillet over medium heat. Add eggs. Sprinkle with
onion salt and garlic salt. When edges of eggs begin to brown, turn
carefully so as not to break yolks. Remove from pan before yolks
harden. Toast bread. Lightly butter toast. Spread ketchup on toast to
taste. Arrange slices of dill pickle on top of ketchup. Layer fried eggs on
pickles. Place second piece of toast on top. Enjoy with beer.
Bill Janov
CALICO EGG SALAD SANDWICHES
(This colorful egg salad is delicious hot or cold)
6 chopped hard-cooked eggs
½ c. chopped fresh spinach
½ c. shredded carrots
½ c. chopped stuffed green olives
2 Tbsp. chopped green onion
⅔ c. mayonnaise
2 Tbsp. Dijon mustard
Gently combine all ingredients. For hot sandwiches, top half on English muffin
with a tomato slice, ½ cup egg salad and a partially cooked slice of bacon. Broil under
broiler until bacon is cooked and sandwich is hot.
Arlene Weier
GARDEN MEDLEY SANDWICHES
2 tomatoes
2 carrots
1 cucumber
2 stalks celery
1 small onion
1 medium green pepper
1 envelope unflavored gelatin
¼ c. boiling water
½ tsp. salt
2 c. mayonnaise (may substitute ½
Ranch dressing for ½ c. of the
mayonnaise)
Finely chop all vegetables. If using a blender, put cucumber and tomatoes on top
and do not overblend. Drain very well. Sprinkle gelatin over water and stir to dissolve.
Add salt and mayonnaise, mixing well. Stir in vegetables. Chill at least 4 hours. Spread
on bread to serve. Mix will keep for 2 weeks in refrigerator.
Pinkie Byrd
139
GOURMET CHICKEN SALAD SANDWICH
4 chicken breasts
1 c. diced celery
1 c. diced apple
1 red onion, julienned
fresh tarragon
2 to 3 tsp. mustard
½ c. mayo
a little lemon juice
4 oz. diced Brie or cream cheese
Salt and pepper chicken breasts. Bake at 350° for 15 to 20 minutes. Cool. Cut in
halves and dice. Add celery, apple, red onion, fresh tarragon, mustard, mayo, lemon
juice and cheese. Stir!!! Put on good quality bread (Italian style). Top with arugula.
Catherine Paullin
HOT CHICKEN SALAD SANDWICH
1 c. cooked chicken, chopped
(undiluted)
½ c. mayonnaise
1 loaf dark pumpernickel bread
(Pepperidge Farm “Party Pump”)
Combine soup and mayonnaise in mixing bowl. Add chicken, celery, onion, eggs
and almonds. Mix Well. Turn into baking dish and bake at 350° for 30 minutes. Serve
hot. Spread onto slices of pumpernickel bread.
Danie Janov
JIM’S DELI SANDWICH
Slice an onion or cheese roll in half. On each half put a slice of deli-cooked ham,
Lebanon bologna and Lorraine Swiss cheese. Put two halves in a toaster oven long
enough to melt cheese. Remove sandwich from oven, add mustard and put halves
together. Serve hot with a kosher dill pickle.
Jim Christoffersen
PHILLY SANDWICHES
hamburger buns or onion rolls
thin slices beef tenderloin
Swiss cheese
thin slices white onion
Sauce*
*Use 2 bouillon cubes for each cup of water. Dissolve and add salt, pepper,
Worcestershire sauce, tarragon (fresh or dried) and a little celery seed.
Assemble the sandwiches. You may cover each with sauce and place in 250°
oven for 10 minutes or pour sauce in separate cups for dipping. Cut sandwiches in half
for easier consumption.
Bill Tomlinson
140
POINSETTIA SANDWICH LOAF
Ham Filling:
2 (4 ½ oz.) cans (1 c.) deviled ham
⅓ c. pickle relish
¼ c. finely chopped celery
Combine ingredients.
Egg Filling:
⅓ c. chopped stuffed olives
⅓ c. mayo or salad dressing
1 ½ tsp. prepared mustard
1 tsp. grated onion
Combine ingredients.
To Fix Loaf: Trim off all crusts of 1 round loaf of white bread. Slice loaf
crosswise in three circles 1 inch thick; spread each with soft oleo/butter. Spread bottom
slice with ham filling. Add second slice. Spread second slice with egg filling. Top with
third slice, buttered side down. Wrap loaf in aluminum foil and chill several hours.
To Trim: Beat two 8-ounce packages cream cheese until smooth. Gradually add
⅓ cup light cream and beat until fluffy. Spread on sides (such as icing a cake) and top of
loaf. Decorate with a poinsettia cut from pimiento and centered with sieved hard-cooked
egg yolk. May also add holly leaves from green peppers. Serves 10.
Bobby Whitehair
POPPY SEED HAM “SANDWICHES”
2 sticks butter, softened
3 Tbsp. poppy seeds
3 Tbsp. Dijon or regular mustard
2 pkg. party rolls (1x2-inch size)
½ lb. boiled or chopped ham slices
¼ lb. Swiss cheese, sliced or grated
¼ lb. Cheddar cheese, sliced or grated
Mix together butter, seeds, mustard, Worcestershire sauce and onion. Cut rolls in
half lengthwise. Spread mixture evenly on cut surfaces. Cover bottom roll sections
evenly with ham, then the cheeses. Put top sections on to form large roll “sandwiches.”
Place on cookie sheet and cover with foil. Bake at 400° for 10 to 12 minutes. Cut rolls
apart when slightly cooled and serve.
Pinkie Byrd
141
REUBEN SANDWICH
12 slices caraway seeded rye bread or
pumpernickel
24 slices Swiss cheese
48 slices corned beef (fatless), sliced
thinly
1 pkg. sauerkraut, washed and
drained
Sauce:
¼ c. mayonnaise
2 Tbsp. horseradish
¼ c. chili sauce
1 Tbsp. parsley, minced
Mix sauce ingredients in a bowl and spread evenly on each slice of bread.
Distribute rest of ingredients evenly on bread to make 6 sandwiches. Butter tops of bread
lightly and wrap in foil. Place in 400° oven for 20 to 30 minutes until brown and crispy.
Serve with chips and good kosher pickles and a good German wine if desired.
Bill Tomlinson
ROAST BEEF SANDWICH WITH CHIVE CREAM CHEESE
4 oz. cream cheese with chives
8 slices French bread
¼ c. horseradish
½ lb. shaved roast beef
4 tomato slices
leaf lettuce
Spread cream cheese on four slices and horseradish on the other four slices.
Layer beef, tomato and lettuce on top. Cut in half diagonally to serve. Serves 4.
Arlene Weier
SHRIMP AND CAMEMBERT EN CROISSANT
½ c. mashed avocado
¼ c. milk
dash of Tabasco sauce
4 whole-wheat croissants, halved
lengthwise
4 (1oz.) slices Camembert or Havarti
cheese
1 large tomato, sliced
4 oz. cooked shrimp, chopped alfalfa
sprouts
Combine avocado, milk and Tabasco. Spread each croissant half with avocado
mixture. Layer cheese, tomato slices, shrimp and alfalfa sprouts on half of the split
croissant. Place remaining croissant halves on top to make sandwiches.
Note: Revitalize freshness by heating croissants in foil at 350° for 5 minutes
before making sandwiches.
Serves 4. Preparation: 20 minutes.
Toots Foth
142
TAILGATE SANDWICH
⅓ to ½ lb. Cheddar cheese, sliced
⅓ to ½ lb. turkey breast, sliced
⅓ to ½ lb. baby Swiss cheese, sliced
⅓ to ½ lb. peppered beef, sliced
1 loaf French bread (unsliced)
1 (8oz.) pkg. cream cheese, softened
1 (12oz.) pkg. bacon, cooked and
crumbled
Condiment Suggestions:
lettuce
sliced tomatoes, lightly
marinated in vinaigrette and fine
herbs
alfalfa sprouts
mayonnaise
mustard
Slice loaf of bread in half lengthwise. Hollow out top and bottom, leaving at least
a 1-inch rim of bread in each piece. Layer remaining ingredients on bottom half of bread,
beginning with cream cheese and ending with beef. Replace top and wrap tightly with
foil or plastic wrap. Store in refrigerator until ready to serve. Serve by slicing loaves
into serving pieces. Offer lettuce, tomatoes, alfalfa sprouts, mayonnaise and mustard as
condiments. Serves 10. Preparation: 15 minutes.
Note: May be made day ahead. May also be frozen.
Variation: Warm in oven or microwave for a delicious hot melted sandwich.
Toots Foth
WOWZIE SANDWICHES
smoked turkey
Havarti cheese
Granny Smith apples, sliced very thin
apple butter
wheat bread or rolls
Marvelous flavors and textures.
Ruth and Herm Bailey
VEGETABLE SANDWICHES NO. 1
1 c. cucumber
1 c. grated carrots
½ c. bell pepper
½ c. onion
5 Tbsp. V-8 juice
3 diced tomatoes
1 Tbsp. plain gelatin
1 c. salad dressing
dash of Worcestershire sauce
Blend cucumbers, onions and peppers in blender. Drain. Mix gelatin and V-8
juice and dissolve over hot water. Add all other ingredients. Spread on bread.
Sarah Robinson
143
VEGETABLE SANDWICHES NO. 2
2 cucumbers
2 small onions
2 carrots, grated
4 medium tomatoes, diced
2 small bell peppers
3 Tbsp. juice from vegetables
1 Tbsp. plain gelatin
1 c. mayonnaise
salt and pepper
Grind cucumbers, onions, and bell peppers. Save 3 tablespoons of juice. Add
gelatin to juice; dissolve over hot water.
Add remaining ingredients. Let stand
overnight. Spread on bread.
Variation: Instead of gelatin, mix with one 8-ounce package of cream cheese and
reduce mayonnaise to ½ cup.
Sarah Robinson
TIJUANA TIDBITS
(A Really Different Sandwich)
¼ c. avocado or creamy garlic
dressing
1 Tbsp. taco sauce
8 slices coarse white bread, crusts
removed
4 slices Monterey Jack cheese
2 small hot Mexican peppers, diced
(optional)
1 large white onion, sliced
¾ lb. shaved roast beef
4 slices American cheese
2 eggs, beaten
2 Tbsp. sour cream
1 bag taco-flavored or regularflavored tortilla chips, crushed
Combine dressing and taco sauce. Spread evenly on each slice of bread. Divide
each ingredient into 4 portions and layer on 4 of the bread slices as follows: Monterey
Jack cheese, peppers, onions, roast beef and American cheese. Top with slice of bread.
Combine eggs and sour cream. Dip each sandwich into the egg-sour cream
mixture and then into crushed tortilla chips, coating each side. Melt butter in large skillet
over medium-high heat. Fry sandwiches until browned on both sides. Place prepared
sandwiches on cookie sheet and freeze until solid, about 2 hours. Remove and cut each
sandwich into 4 squares. Arrange in 9x13-inch baking dish; cover and return to freezer.
Preheat oven to 375°. Bake tidbits for 15 to 20 minutes or until thoroughly heated.
Note: Recipe may be kept frozen for 6 to 8 weeks.
Serving Suggestions: Margaritas and avocado dip with tortilla chips complement
the tidbits nicely.
Serves 12 to 16. Preparation: 20 minutes. Baking: 20 minutes. Freezing: 2 hours.
Temperature: 375°
Toots Foth
144
SALADS AND SALAD DRESSINGS
SALADS:
APPLE-BEET SALAD
½ c. mayonnaise
¼ c. sour cream
¼ tsp. salt
dash of pepper
1 c. chopped Red Delicious apples
1 tsp. lemon juice
¾ c. beets, chopped (cooked or
canned)
6 (1/2-inch
thick) slices
iceberg
lettuce
7 red pepper
rings, cut in
half
Combine mayonnaise, sour cream, salt and pepper. Mix well. Toss apple with
lemon juice. Add mayonnaise mixture, beets and onion; mix lightly. Chill. For each
serving, place ⅓ cup salad mixture on lettuce slice; surround with red pepper.
Note: To make lettuce slices, choose compact heads of lettuce and cut crosswise
into slices about ½ inch thick. For added flavor, brush lettuce slices with Italian dressing
before topping with apples and beet mixture.
Addie Blake
APRICOT SALAD
1 large can apricots, drained
¼ lb. Cheddar cheese, grated
1 c. chopped pecans
juice from canned apricots
½ c. sugar
2 Tbsp. flour
1 egg
In large, flat dish, place a layer of apricots, a layer of cheese and a layer of
pecans. Combine juice from apricots with sugar, flour and eggs. Cook until thick. Pour
over fruit and cheese mixture. Chill before serving.
Nadean Belshaw
ASPARAGUS SALAD
1 c. chopped celery
¼ c. stuffed olives, sliced
3 oz. pkg. lemon Jell-O
1 ½ c. boiled water
Mix Jell-O; add vegetables. Chill.
Lois Perry
145
BEAN SALAD
1 (15 oz.) can French-cut green beans,
drained
1 (15 oz.) can LeSueur green peas,
drained
1 (15 oz.) can white Shoe Peg corn,
drained
1 medium-sized jar pimento, drained
1 c. onion, chopped
Dressing:
1 tsp. salt
1 tsp. pepper
1 c. sugar
½ c. oil
¾ c. vinegar
1 Tbsp. water
Bring to boil to melt sugar. Pour over salad mixture. Marinate 24 hours in
refrigerator. (This salad will last a week refrigerated.)
Betty Keyser
BING CHERRY SALAD
1 c. cherry juice
½ c. water
1 pkg. cherry gelatin
½ c. Port wine
1 can pitted Bing cherries
Bring juice and water to a boil. Stir in gelatin, dissolving completely. Add wine,
then cherries. Pour into mold and chill overnight.
Lee Stewart
BLACK BEAN SALAD
2 c. black beans, cooked
½ c. red or Vidalia onion, sliced thin
1 ½ c. cooked corn
½ to 1 c. red pepper, chopped
Dressing:
1 clove garlic, crushed
¼ c. olive oil
½ tsp. salt
¼ c. cilantro
1 tsp. cumin
¼ c. lemon or lime juice
½ tsp. chili pepper, crushed
¼ c. parsley
Combine vegetables; pour dressing over salad. Mix and chill. Serves 4 to 6
Missy Pooley
146
BLUE CHEESE ASPIC
1 (3 oz.) pkg. lemon gelatin
¼ c. Chablis or other dry wine
½ c. sour cream
1 c. finely chopped Rome apples
¼ c. crumbled Blue cheese
Dissolve gelatin in boiling water. Stir in white wine. Add sour cream stirring
well with wire whisk. Chill until gelatin is the consistency of unbeaten egg whites. Fold
in apple and cheese. Spoon mixture into a lightly oiled 3-cup mold. Chill until firm.
Unmold onto a serving platter. Serves 6.
Ellen Stinchcomb
BROCCOLI SALAD
2 bunches broccoli, cut into small florets
½ c. raisins
10 to 12 slices bacon, fried & crumbled
1 medium red onion, diced
Dressing:
1 c. mayonnaise
2 Tbsp. vinegar
2 tsp. sugar
1 tsp. garlic powder, sprinkled over
dressing and mixed all together
Pour over broccoli and marinate 1 hour.
Jean Reinhold
BRUGGE SALAD
leaf lettuce
watercress
thick bacon (large dice)
Granny Smith apples (large dice)
Blue cheese
large croutons
vinegar and oil dressing
Build individual serving salads starting with the
leaf lettuce and sprinkle with watercress; add bacon bits
(fresh cooked and diced) and apples cut in large dice.
Sprinkle with Blue Cheese and croutons and add
dressing. Large plate serving can make a meal.
Dick Bennett
\
147
BUTTERMILK SALAD
1 (16 oz.) can pineapple tidbits
(undrained)
6 oz. orange or lime gelatin
2 c. buttermilk
1 (12 oz.) container nondairy whipped
topping
1 c. chopped pecans
Heat pineapple and juice; remove and add gelatin. Stir to dissolve. Fold in
buttermilk, topping and pecans. Pour into large Pyrex casserole. Chill until firm.
Lois Perry
BARBECUE SLAW
8 c. cabbage, grated
1 c. carrots, grated
1 c. sweet mixed pickles, drained
1 Tbsp. black pepper
1 c. ketchup
1 tsp. cayenne pepper (adjust to taste)
2 Tbsp. mustard
1 Tbsp. brown sugar
1 small jar pimentos
1 tsp. salt
1 c. mayonnaise
Mix well together and refrigerate. Will save for weeks.
Nancy Subosits
COLE SLAW
4 c. grated cabbage
1 small carrot, grated
½ c. mayonnaise
2 Tbsp. vinegar
1 tsp. mustard
½ tsp. salt
¼ tsp. black pepper
½ tsp. sugar
Mix grated cabbage and carrot together. Mix remaining ingredients together.
Pour over cabbage and carrot. Mix well.
Barbara Kiziah
COOL AND SWEET CABBAGE SALAD
2 c, finely shredded green cabbage
½ c. seedless green grapes, halved
1 Tbsp. sugar
¼ tsp. salt
dash of pepper
2 Tbsp. light mayonnaise
½ (11 oz.) can mandarin oranges,
drained
Combine cabbage and grapes in a bowl. Sprinkle with
sugar, salt and pepper. Add mayonnaise, stirring until blended.
Top with oranges. Cover and chill. Yields 4 servings.
Addie Blake
148
CRISP CABBAGE SALAD
1 medium to large head cabbage,
finely shredded or coarsely
ground
2 small onions, thinly sliced
2 green peppers, thinly sliced
1 (2 oz.) can pimientos, chopped
1 c. sugar
Layer cabbage, onions,
peppers and pimientos in large bowl
(glass one is nice). Cover with
sugar but do not stir or mix.
Combine the following
dressing ingredients as directed and
pour over layered salad. Refrigerate
and let stand at least 24 hours.
Keeps well for several days. Will
serve at least 12 to 14.
Dressing:
1 c. cider vinegar
¾ c. salad oil
2 tsp. salt
1 tsp. celery seed
1 Tbsp. sugar
Combine ingredients and
bring to boil. Pour over layers while
hot; do not stir or mix salad until
serving time.
Barbara Higby
149
CRUNCHY PEANUT COLE SLAW
1 small head cabbage, shredded fine
1 small head cauliflower, cut fine
(don’t use stems)
Toss together and chill.
4 stalks celery, cut up
Dressing:
1 c. sour cream
1 c. Miracle Whip salad dressing
1 Tbsp. vinegar
½ tsp. salt
2 or 3 Tbsp. sugar
¼ c. chopped green onion
½ c. finely chopped cucumber
Mix together and chill.
Topping:
½ c. coarsely chopped salted cocktail
peanuts
1 Tbsp. butter
Sauté several minutes until slightly brown. Remove from heat and add 2
tablespoons Parmesan cheese.
Just before serving, mix chilled vegetables and dressing. Sprinkle peanut topping
over the top and serve. Will make 10 to 12 servings.
Nancy Burlew
NAPPA CABBAGE SALAD
1 stalk nappa cabbage
1 bunch green onions
1 pkg. Ramen Oriental noodles
¾ c. pine nuts or sunflower seeds
½ c. sliced almonds
Dressing:
½ c. salad oil
¼ c.vinegar
½ c. sugar
2 tsp. soy sauce
1 tsp dry mustard
Cut cabbage in small pieces. Combine with sliced green onion. Set aside. In
about 2 to 3 tablespoons oil, saute noodles that have been broken into small pieces.
Sprinkle with package of Oriental flavoring. When the noodles begin to turn color, add
nuts (nuts burn easily, so stir constantly). When toasted, add to cabbage and onions.
Mix dressing in blender and add dressing when ready to serve.
Addie Blake
150
ORIENTAL COLE SLAW
1 head cabbage, coarsely chopped
8 green onions, thinly sliced
½ c. slivered almonds, toasted
½ c. sesame seeds, toasted
1 pkg. Ramen noodles, crumbled and
toasted (discard seasoning)
Dressing:
¼ c. sugar
1 tsp. salt
1 tsp. pepper
1 c. oil
1 tsp. soy sauce
Combine onions and cabbage. Add dressing, almonds, seeds and Ramen at last
minute. Serves 12.
Pinkie Byrd
CAULIFLOWER SALAD
Break up one head of cauliflower and one head shredded lettuce. Layer in bowl.
Dressing:
2 c. mayonnaise
1 tsp. mustard (I use Dijon)
¼ c. sugar
Fry 1 pound of bacon crisp. Crumble over cauliflower and lettuce. Sprinkle with
Parmesan cheese.
Mix dressing ingredients and spread dressing on top. Do not mix. Refrigerate
overnight. Mix up and serve.
Jackie Lewis Owens
CHICKEN CURRY SALAD NO. 1
4 boneless chicken breasts
2 lb. seedless grapes
2 ½ c. almonds
1 can water chestnuts
2 c. sliced celery
1 to 1 ½ c. mayonnaise
1 to 2 Tbsp. curry
2 Tbsp. soy sauce
2 Tbsp. lemon juice
Mix mayonnaise, curry, soy sauce and lemon juice.
Boil chicken and cool. Cut into bite-sized pieces. Mix chicken, celery, grapes,
water chestnuts and 1 ½ cups almonds. Mix with the mayonnaise mixture.
Cover and chill for several hours. Serve on lettuce and top with almonds.
Ronnie Peterman
151
CHICKEN CURRY SALAD NO. 2
4 c. cooked chicken
1 ½ c. celery
1 ½ c. white grapes
2 cans water chestnuts
2 c sliced almonds
Dressing:
1 c. mayonnaise
½ c. sour cream
2 tsp. curry powder
2 tsp. lemon juice
1 tsp. salt
Mix all together.
Decorate salad with pansies.
Pat Looker
CHICKEN SALAD
4 c. coarsely chopped, cooked chicken
(approximately 8 breasts)
1 (8oz.) can water chestnuts, drained
and diced
1 lb. seedless green grapes
1 c. sliced celery
1 (15 ¼ oz.) pineapple tidbits, drained
(divided)
¾ c. mayonnaise
¾ c. sour cream
1 Tbsp. soy sauce
1 ½ tsp. curry powder
2 tsp. lemon juice
lettuce leaves
⅓ c. slivered almonds
Combine chicken, water chestnuts, grapes, celery and half of the pineapple.
Combine next 5 ingredients for dressing. Add to chicken mixture, toss well and chill.
Serve on lettuce. Top with remaining pineapple and almonds.
Wonderful cool luncheon dish!
The Sisters Three
CHICKEN TACO SALAD
½ c. Miracle Whip
4 boneless, skinless chicken breast
halves, cut in thin strips
1 c. chopped tomato
1 (1 ¼ oz.) pkg. taco seasoning mix
4 c. each: tortilla chips and shredded
lettuce, shredded Cheddar cheese and
sliced pitted ripe olives, sliced green
onions.
Heat 2 tablespoons of dressing in large skillet on medium-high heat. Add
chicken, cook and stir 5 minutes. Reduce heat to medium; stir in remaining dressing,
tomato and seasoning mix.
Cook and stir 3 minutes or until chicken is cooked through. Layer chips, lettuce
and chicken mix on large platter. Top with cheese, olives and onions.
Ginny Vanderbeck
152
GALA CHICKEN SALAD
½ to ⅓ c. blanched, slivered almonds,
toasted
4 c. coarsely chopped white chicken
1 c. diced celery
1 c. sweet red or white grapes, halved
and seeded
Sauce:
¾ to 1 c. Hellmann’s mayonnaise
¼ c. dairy sour cream
salt to taste
Simmer 4 to 5 skinless chicken breasts in
salted water until tender. Cool and chop coarsely.
Toast slivered almonds at 325°, being careful not to
burn.
Combine chicken, celery and grapes.
Combine sauce ingredients and pour half on chicken
mixture and toss
lightly. Add more sauce as desired. Add toasted
almonds and toss again. Serve on lettuce leaves.
Add more celery and grapes as desired.
Margaret Miller
CHINESE NOODLE SALAD
1 large head nappa cabbage, chopped fine
5 green onions, diced
2 pkg. Ramen noodles (discard flavor pkg.)
1 small pkg. slivered almonds
½ c. sesame seeds
½ c. margarine
Brown all ingredients in margarine and drain on paper towels.
refrigerate.
Cool and
Dressing:
1 c. salad oil
1 c. sugar
2 tsp. soy sauce
½ c. red wine vinegar
Mix in blender. (Dressing can be made days ahead.)
When ready to serve, mix dressing with cabbage mixture. Do not mix ahead of
time.
Pat Looker
153
COKE SALAD
1 can Bing cherries
1 large can pineapple
2 pkg. cherry jello
1 c. pecans
2 (6 oz.) Cokes
Combine juice of cherries and pineapple. Heat to boiling point. Dissolve jello in
juice and cream cheese. Add cherries, pineapple, pecans and Coke slowly. Chill.
Jean LaForce
COTTAGE CHEESE SPINACH SALAD
½ c. light dairy sour cream
2 Tbsp. sugar
½ tsp. dry mustard
¼ tsp. salt
3 Tbsp. herb flavored vinegar
7 c. (10 oz.) fresh spinach, torn
1 ½ c. (12 oz.) cream-style cottage
cheese
½ c. chopped walnuts
Stir together sour cream, sugar, horseradish, dry mustard and salt. Gradually
blend in vinegar. Cover and chill. Arrange spinach in salad bowl; top with cottage
cheese and walnuts. Pour on dressing; toss lightly to coat spinach leaves. Yields 6
servings.
Eleanor Ande
CRANBERRY RING
⅛ tsp. ground cloves
1 Tbsp. grated orange rind
1 orange, peeled, sectioned and diced
1 Red Delicious apple, unpeeled and
diced
3 (2 oz.) pkg. raspberry flavored
gelatin
2 c. boiling water
1 (16oz.) can whole berry cranberry
sauce
¼ tsp. ground cinnamon
Dissolve gelatin in boiling water in a large bowl.
Add cranberry sauce and next three ingredients, stirring
until blended. Chill until it is the consistency of
unbeaten egg white. Fold in fruit. Pour mixture into a
lightly oiled six-cup ring mold and chill until firm.
Unmold onto plate and decorate with greens. Serves
10. (Can be made two days ahead.)
Addie Blake
154
CRANBERRY SALAD NO. 1
1 (3 oz.) raspberry gelatin
1 c. hot water
1 can whole berry cranberry sauce
1 (8 ¼ oz.) can crushed pineapple,
drained
½ tsp. salt
½ c. cold water
1 tsp. lemon juice
½ c. Red Delicious apple, diced
Dissolve gelatin and salt in hot water. Add cold water and lemon juice. Chill
until slightly thickened. Fold in cranberry sauce, pineapple and nuts. Pour into mold.
Chill until firm.
Barbara Kiziah
CRANBERRY SALAD NO. 2
(Serves 8)
½ c. orange juice
1 can whole berry cranberry sauce
1 Tbsp. sugar
¼ c. chopped Granny Smith apple
¼ c. chopped celery
¼ c. chopped walnuts
Sprinkle gelatin over orange juice to soften (5 minutes). Place over heat and stir
until gelatin is dissolved. Remove from heat and add cranberry sauce. Fold in remaining
ingredients and pour into greased (Pam) mold and chill.
Missy Pooley
CRANBERRY PINEAPPLE MOLD
1 (16 oz.) can whole cranberry sauce
1 (2oz.) can crushed or chunky
pineapple in natural juice (save juice)
2 small (3 oz.) raspberry jello
½ c. chopped walnuts (optional)
1 c. boiling water
Use juice from pineapple juice and add cold water to make 1 ½ cups.
In large bowl, mix jello with the boiling water. Add the 1½ cups water and juice.
Add cranberry sauce; mix well. Add pineapple and nuts. Mix all ingredients well.
Lightly grease mold, using butter or oil. Use large enough mold to hold entire recipe.
Norma Wormser
EGG MACARONI SALAD
1 box Kraft macaroni and cheese
dinner, prepared as directed
¾ c. lite mayonnaise or salad dressing
1 (10oz.) pkg. frozen peas (uncooked)
½ red pepper, chopped, or 1 jar
pimento
½ c. celery, sliced thin
⅓ c. sweet onion or scallions, chopped
½ tsp. salt and pepper
6 hard-cooked eggs, chopped.
Mix and chill.
Joan Kelley
155
EIGHT LAYER RAINBOW DESSERT/SALAD
2 pkg. each gelatin: strawberry, lime, lemon and orange (regular or sugar-free)
canned evaporated milk
In mixing bowl, combine 1 package of flavored gelatin with 1 ½ cups boiling
water. Stir at least 2 minutes. Stir in ½ cup cold water. Pour prepared gelatin into an
oblong glass dish and refrigerate until firm.
In separate mixing bowl, combine 1 package of same flavored gelatin as above
with 1 ½ cups boiling water. Stir at least 2 minutes. Stir in ½ cup evaporated milk. Let
cool slightly. Pour over refrigerated mixture and refrigerate until firm. Repeat these 2
steps using each flavor of gelatin.
Note: Any flavor gelatin can be substituted.
Sandie Storey
ENDIVE AND WATERCRESS SALAD
¼ c. pomegranate juice
1 Tbsp. walnut oil
salt to taste
1 oz. walnut or pecan halves
½ c. pomegranate seeds or raspberries
2 Tbsp. white wine vinegar
½ tsp. sugar
freshly ground pepper to taste
1 small onion, thinly sliced
4 head Belgian endive, trimmed
(leaves separated and broken into 1
1/2 –inch lengths)
In a small bowl or a jar, whisk or shake pomegranate juice, walnut oil, vinegar,
sugar, salt and pepper together. Preheat oven to 350°. Spread nuts on a pie plate and
toast for 10 minutes or until lightly browned and fragrant. Let cool and chop coarsely.
In a salad bowl, combine endive, watercress and red onions. Drizzle the dressing
over the contents of the bowl and toss. Taste and adjust seasonings. Sprinkle
pomegranate seeds or raspberries and the toasted nuts over the top and serve. Serves 8.
Addie Blake
FRUIT ENERGY SALAD
¼ c. corn oil
2 Tbsp. honey
lettuce leaves
4 oranges, peeled and sectioned
1 c. coarsely chopped walnuts
¼ c. orange juice
1 Tbsp. lemon juice
¼ tsp. salt
4 bananas, sliced thin
1 (8 oz.) can pineapple chunks
1 c. chopped dates
In a small jar with tightly fitting cover, place corn oil, orange juice, honey, lemon
juice, ginger and salt. Shake well. Line serving container with lettuce leaves. Place
bananas in ring along outer edge. Make second ring of orange sections and pineapple.
Toss together walnuts and dates; place in center of bowl. Pour dressing over salad.
Makes 6 servings.
Vonnie Heinekamp
156
FRUIT SALAD
1 (11 oz.) can mandarin oranges,
drained
1 (13 ½ oz.) can pineapple chunks,
drained
1 small jar maraschino cherries,
drained
1 c. coconut, shredded
1 c. miniature marshmallows
½ pt. sour cream
Mix together; chill and serve.
Isobel Davidson
SCRUMPTIOUS FRUIT SALAD
2 cans (20 oz.) chunk pineapple (save
juice, about 2 c.)
1 pkg. vanilla pudding mix (not
instant)
1 jar maraschino cherries
1 large can sliced peaches
2 cans mandarin oranges
3 bananas
Drain fruit but save pineapple juice. Cook pudding with 2 cups pineapple juice
until thick. Cool. Pour over mixed, drained fruit and add sliced bananas. You may add
½ cup walnut or pecan pieces for variety. Half of this recipe is adequate for a family of
four. You may need to save juice from peaches and oranges to get enough.
Marjorie Glass
GERMAN POTATO SALAD NO. 1
½ lb. cooked bacon, diced
⅓ c. bacon drippings
1 Tbsp. flour
1 Tbsp. sugar
½ tsp. salt
1 tsp. celery seed
¼ tsp. ground pepper
½ c. chicken broth
½ c. white vinegar
6 c. sliced & cooked potatoes (about 3 lbs.)
Cook bacon until crisp; drain. Heat drippings;
blend in flour, sugar, salt, celery seed and pepper.
Gradually blend in broth and vinegar. Cook, stirring
constantly, until slightly thickened. Combine potatoes and
bacon bits. Pour sauce over; toss gently and put in serving
dish. Put in oven at 325° to reheat for ½ hour.
Linda Markburn
157
GERMAN POTATO SALAD NO. 2
(Note: Serve warm; great for potluck or picnic.)
3 lb. small red potatoes
1 bunch green onions, chopped (tops
included)
6 slices bacon, diced
3 Tbsp. flour
½ c. granulated sugar
1 ½ tsp. salt (or to taste)
¼ tsp. pepper
1 c. cider vinegar
1 c. water
Wash potatoes but do not peel. Cover and boil over medium heat just until tender
(do not overcook). Drain and cool slightly. Peel potatoes and cut in thin slices. Place in
a large bowl. Add onions to potatoes. Cover and set aside. Fry diced bacon in a skillet
over medium heat until crisp. Remove from heat. Remove bacon with a slotted spoon
and drain on paper towels, reserving drippings in skillet. Add bacon to potatoes.
Combine flour, sugar, salt and pepper in a small bowl. Add to bacon drippings in skillet
and stir over medium heat to form a smooth paste. Stir in vinegar and water. Bring to a
boil and boil 2 to 3 minutes, stirring constantly. Pour hot sauce over potatoes, onions and
bacon. Mix gently. If desired, sprinkle with fresh chopped parsley.
Arlene Weier
GREEK TOMATO SALAD
⅓ c. vinegar
2 Tbsp. parsley
4 tsp. sugar
½ tsp. basil
¼ tsp. salt and pepper
6 medium tomatoes, sliced
¼ lb. Feta cheese with basil if possible
1 mild onion, sliced
1 (3 ½ oz.) can black olives, sliced
½ c. oil
Layer tomato slices, onion slices, black olives and Feta cheese in 13-inch baking
dish. Mix in small bowl the oil, vinegar and spices. Pour over the tomato mix and press
down so all the dressing gets under the tomatoes. Chill and serve plain over lettuce.
Lois Dell
HERRING SALAD
16 oz. jar herring, drained (no onions)
diced red, green and yellow peppers
chopped onions (frozen)
sliced pimiento olives (thin)
1 jar Heinz chili sauce
Mix. Make day before.
Bobbe Mittelberg
158
KRAUT SALAD
1 onion, chopped
2 carrots, shredded
½ c. salad oil
½ tsp. celery seed
1 ½ c. sugar
½ c. cider vinegar
1 (16 oz.) can sauerkraut, drained and
rinsed
Mix all ingredients together and set overnight, covered, in refrigerator. Drain
before serving, saving juice to pour back over remaining salad. Yields 8 to 10 servings.
Thora Chilson
LAYERED SALAD
1 head lettuce, broken to bite-size
1 head cauliflower, broken to bite-size
1 onion, diced
½ c. Bac Os
1 ½ c. lite Velveeta, cut into chunks
1 (10 oz.) pkg. frozen peas, cooked and
drained
1 can chow mein noodles
2 c. fat-free mayonnaise
½ c. fat-free Parmesan cheese
¼ c. sugar
Place first 6 ingredients in a large bowl in layers in order given, ending with peas.
Mix the mayonnaise, Parmesan cheese and sugar. Spread and seal over top of salad. Let
set for 24 hours in refrigerator. Just before serving, add 1 can chow mein noodles and
toss well. Serves 8 to 12.
Pam Neale
LEAF LETTUCE SALAD
1 bunch leaf lettuce
3 green onions with tops, sliced
¼ c. whipping cream
2 Tbsp. lemon juice or cider vinegar
1 Tbsp. sugar
⅛ tsp.
salt
Tear lettuce into bite-size pieces (about 4
cups); add green onion. Just before serving, mix
remaining ingredients and pour over lettuce and toss.
Serve 3 to 4.
Mary Schoof
159
LEMON CHEESE SALAD
1 (3oz.) pkg. lemon Jell-O
1 c. boiling water
⅓ c. cold water
½ c. mayonnaise or salad dressing
2 Tbsp. lemon juice
¾ tsp. salt
2 oz. sharp Cheddar cheese, shredded (1/2 c.)
2 hard-cooked eggs, coarsely chopped
2 Tbsp. chopped green pepper
½ tsp. grated onion
3 or 4 drops bottled hot pepper
2 Tbsp. chopped pimento
Dissolve gelatin in boiling water. Add cold water, mayonnaise, lemon juice, salt
and hot pepper sauce. Blend well with electric mixer or rotary beater. Chill until
partially set. Beat mixture until fluffy. Fold in remaining ingredients. Pour mixture into
a 4 ½-cup mold. Chill until firm. Makes 6 servings.
Flo Christoffersen
LICKIN’ GOOD SALAD
1 pkg. lemon Jell-O
1 c. hot water
1 pkg. small Philly cream cheese
1 small can crushed pineapple
½ pt. Whipping cream (may substitute
Cool Whip)
½ c. nuts
1 small green pepper, minced
1 small jar maraschino cherries, diced
Dissolve Jell-O in water; let begin to set.
Whip cream and mix with cream cheese. Add
nuts, chopped cherries, green pepper and
pineapple to jello. Fold in cream mixture.
Refrigerate. This salad is good with poultry, ham and pork!
Marianne Egger
LIME SALAD
1 large can unsweetened crushed
pineapple
1 small pkg. lime Jell-O
1 carton cottage cheese
1 (9oz.) Cool Whip
½ c. nuts
Bring to a boil the pineapple and Jell-O. Let set in refrigerator until thick. Add
remaining ingredients. Chill until firm.
Nadean Belshaw
160
MANDARIN SALAD
½ head lettuce
1 can mandarin oranges, drained
1 small red onion, sliced thinly
½ c. English walnuts, sauteed in butter
6 to 8 slices bacon, cooked and broken
into bits
Dressing:
½ c. Miracle Whip
3 Tbsp. wine vinegar
2 Tbsp. sugar
½ tsp. salt
Beat or shake dressing ingredients well until smooth.
Tear lettuce into bite-size bits. Mix with other ingredients. Just before serving,
mix and toss with dressing. Serves 6.
Billee Kessler
PICNIC RICE SALAD
4 c. cooked brown rice
1 (2.5 oz.) can sliced black olives, drained
6 scallions, sliced thin (with 3 inches of
green)
1 c. cooked green peas
2 large tomatoes or 8 cherry tomatoes,
chopped
½ c. salted, shelled sunflower seeds
¼ c. shredded basil leaves
4 Tbsp. olive oil
1 ½ Tbsp. balsamic vinegar
Combine rice, olives, vegetables, sunflower seeds and basil. Whisk together oil,
vinegar, salt and pepper. Add to rice mixture and toss. Serves 6.
Pat Bartee
SHRIMP-VEGETABLE SALAD
1 c. rotelle macaroni (snap in 2 before
cooking)
2 c. broccoli flowerets
1 c. cauliflower
1 c. mushrooms, sliced
16 oz. can artichoke hearts, rinsed,
chopped and drained
1 c. pitted ripe olives
½ c. green onions, chopped
1 lb. cooked shrimp
1 medium avocado, sliced
1 medium tomato, chopped
⅔ c. Wish-Bone Italian dressing
Cook macaroni according to directions and drain. Combine all ingredients except
avocado and tomato. Toss with dressing, cover and chill. Add avocado and tomato just
before serving. Prepare in the morning of the day you serve.
Jeanette Elliott
161
CURRIED SPINACH SALAD
10 oz. fresh spinach
1 ½ c. chopped apples
½ c. toasted peanuts
2 Tbsp.
sliced
scallions
Dressing:
½ c. white wine vinegar
½ c. vegetable oil
2 tsp. mango chutney
2 tsp. sugar
½ tsp. salt
1 ½ tsp.
curry
1 tsp. dry
mustard
Combine dressing ingredients; mix and chill. Pour
over salad and enjoy!!
Julie Tomlinson
ORIENTAL SALAD AND DRESSING
(Serves 10 to 12)
2 bags baby spinach or mixed greens
2 (8oz.) cans sliced water chestnuts
1 large can pineapple chunks
1 large can mandarin oranges
1 small can chow mein noodles
purple onion, thinly sliced and made
into rings
Drain water chestnuts and fruits. Arrange greens on salad plates. Garnish greens
with well drained water chestnuts and fruit. Arrange onion rings and chow mein noodles
on top of fruits. Serve dressing at table.
Dressing:
1 c. vegetable oil
⅓ c. catsup
¼ c. vinegar
¾ c. sugar
2 tsp. salt
1 small chopped onion
Prepare in blender. Put all ingredients in blender. Blend well and refrigerate.
Serve at table with Oriental Salad.
Arlene Weier
162
ORIENTAL SPINACH SALAD
1 lb. spinach, chopped
1 can drained water chestnuts
1 can drained bean sprouts
2 to 4 crumbled hard-cooked eggs
6 to 8 slices cooked bacon
Dressing:
1 c. Crisco oil
¾ c. sugar
1 grated onion
⅓ c. catsup
¼ c. apple cider vinegar
Wash spinach and mix dressing and keep
in jar. Immediately before serving, add egg,
bacon, water chestnuts and dressing.
Dee Campbell
SPINACH STRAWBERRY SALAD
8 c. fresh spinach leaves, washed and
stems removed
1 pt. strawberries, hulled, washed and
sliced
¼ c. sliced almonds, toasted
4 Tbsp. olive oil
4 Tbsp. raspberry vinegar
1 tsp. Dijon-style mustard
dash of
nutmeg
pepper
to taste
Dry spinach leaves; tear into bite-size pieces.
Place in serving bowl and toss with strawberries and
almonds.
Combine remaining ingredients in small dish;
whisk thoroughly. Toss salad with dressing and serve
immediately.
Grace Mangel
163
STRAWBERRY-SPINACH SALAD
6 c. spinach, pre-washed (baby, best)
3 c. sliced, fresh strawberries
¾ c. sweet onion (Spanish) sliced
paper thin
Nuts:
1 egg white
1 tsp. water
½ tsp. salt
1 tsp. cinnamon
1 c. sugar
1 lb. pecan halves
Whip/mix egg white and water; add pecans. Toss until coated. Mix sugar, salt
and cinnamon. Sprinkle over coated pecans and toss until covered with sugar mixture.
Spread out on cookie sheet. Bake 1 hour at 250°, stirring every 15 minutes. Cool.
Separate on hard surface on wax paper.
Dressing:
1 c. salad oil (may use
¼ c. olive oil to ¾ c.
oil)
¼ c. sugar
⅓ c. cider vinegar
1 Tbsp. poppy seed
2 Tbsp. white corn syrup
1 Tbsp. grated onion
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
Combine all ingredients. Keep in refrigerator. Use all pecans and about ½
dressing.
164
WILTED SPINACH SALAD
1 lb. young spinach, cleaned
6 green onions
½ clove garlic
1 Tbsp. salad oil
Cut tough stems from spinach. Wash thoroughly and blot dry with paper towels.
Tear leaves into bite-sized pieces and put in good sized bowl. Mince the onions and mix
with spinach. Mash the garlic and add to oil. Let it stand 30 minutes. Discard the garlic
and drizzle oil over spinach.
Dressing:
3 slices bacon, fried until crisp
(reserve bacon fat)
1 egg
1 Tbsp. sugar
1 Tbsp. tarragon vinegar
Beat egg, sugar and vinegars together. Pour slowly into warm bacon fat, stirring
constantly until mixture has thickened slightly. Pour over spinach mix and serve
immediately with bacon crumbled over the top.
Marilyn (Pete) Tomlinson
STRAWBERRY AND ONION SALAD
(Yields 8 Servings)
1 head romaine lettuce
1 pt. fresh strawberries or 1 pkg.
whole frozen strawberries
1 Bermuda onion, sliced
Wash romaine lettuce. Pat dry. Refrigerate until serving time. Place greens on
individual salad plates or in large salad bowl. Slice strawberries; if using frozen
strawberries, let partially thaw before slicing. Put berries and onions on top of greens.
Drizzle poppy seed dressing over salad. Toss, if using large salad bowl.
Try different fruits to fit the season, or your color scheme.
Dressing:
½ c. mayonnaise
2 Tbsp. vinegar
⅓ c. sugar
¼ c. whole milk
2 Tbsp. poppy seeds
Place all ingredients in a jar. Cover and shake until blended. Dressing keeps
several days in refrigerator.
Karen Marshall
165
TOMATO ASPIC NO. 1
1 (3 oz.) pkg. lemon Jell-O
1 ½ c. hot tomato juice
1 Tbsp. sugar
2 Tbsp. vinegar
1 bunch green onions, sliced thin
1 celery rib, cut fine
Let Jell-O mixture slightly thicken
before adding celery and onions.
Dice ½ peeled cucumber and add to 1
cup mayonnaise. Serve the dressing with the
salad.
Sylvia Blee
TOMATO ASPIC NO. 2
1 pkg. lemon Jell-O
1 c. hot water
1 can tomato soup
Dissolve Jell-O in water; add soup and mix well. Add ingredients of choice:
chopped celery, halved stuffed olives and slivered almonds.
For a main dish, add crabmeat, shrimp, cottage cheese or chopped chicken.
Mold and chill until firm. Serve on lettuce.
Jean Stegmeir
TOMATO ASPIC SUPREME
1 can tomato soup
1 ½ tsp. unflavored gelatin
¼ c. cold water
1 c. mayonnaise
¾ c. celery, finely chopped
½ c. green pepper, chopped
Bring soup to boil. Remove from heat
and stir in cream cheese until smooth. Soften
gelatin in cold water. Add to hot liquid and stir
until dissolved. Add other ingredients. Pour into
mold. Chill until firm.
Joan O’Connor
166
TRI-COLOR PASTA SALAD
1 (6 oz.) can sliced, pitted ripe olives,
drained
1 cucumber, peeled and cubed
2 tomatoes, cut into thin wedges or
chopped
1 small onion, diced
1 jar marinated artichoke hearts,
drained
1 c. sliced fresh mushrooms
¾ c. thinly sliced carrot
1 medium sweet red pepper, cut into
bite-size strips
1 (16 oz.) bottle Italian dressing
16 oz. pkg. rotini tri-colored pasta
In large mixing bowl, combine all ingredients except pasta. Pour Italian dressing
over mixture and toss lightly to coat. Cover and chill for 4 to 24 hours. Cook pasta per
directions on package. Remove from heat and drain. Rinse gently with cold water and
drain again. Chill. Before serving, combine pasta with marinated vegetables and toss
again.
Sandie Storey
24 HOUR SALAD
1 (No. 2 ½) can chunk pineapple (save
juice)
30 marshmallows, cut into fourths
½ c. celery hearts
½ c. grated sharp cheese
½ c. pecans, chopped
½ pt. whipping cream
2 eggs
pinch of salt
juice from canned pineapple
2 Tbsp. vinegar
3 Tbsp. flour
Beat eggs slightly; mix with pineapple juice, vinegar, salt and flour. Cook until
thick; cool. Pour over pineapple, marshmallows, celery, nuts, and cheese. Mix. Whip
cream and fold into mixture. Let stand in refrigerator for 24 hours.
Helen Clark
FRESH VEGETABLE MOLDED SALAD
1 (3oz.) pkg. lemon gelatin
2 tsp, beef flavored bouillon granules
1 c. boiling water
1 (8oz.) pkg. sour cream
½ c. chopped cucumber
¼ c. each: chopped radish, green
pepper and carrot
1 Tbsp. sliced green onion
Dissolve lemon gelatin and bouillon granules in boiling water. Chill until semiset (stir every 20 minutes). Fold in sour cream until smooth. Fold in next 4 ingredients.
Spoon into lightly greased mold or pan. Cover and chill 8 hours. Yields 4 to 6 servings.
Marjorie Brink
167
GRILLED VEGETABLE SALAD
⅓ c. balsamic vinegar
2 Tbsp. olive oil
2 shallots, chopped
1 tsp. dried Italian seasoning
¼ tsp. salt
¼ tsp. pepper
1 ½ tsp. molasses
½ lb. carrots, scraped
1 red pepper
1 yellow pepper
2 zucchini
2 yellow squash
1 large onion
Combine first 7 ingredients in a large bowl. Cut all veggies in large pieces and
add them to the vinegar mixture. Marinate for 30 minutes. Drain veggies, reserving the
marinade. Arrange veggies in grill basket and grill over medium heat for 20 minutes.
Return veggies to marinade and toss. Cover and refrigerator at least 8 hours.
Mary Groggel
LEMON VEGETABLE SALAD
1 (6 oz.) pkg. lemon gelatin
¾ c. boiling water
¼ tsp. salt
½ c. evaporated milk
¼ c. vinegar
1 (12 oz.) carton small curd cottage
cheese
1 c. celery, finely chopped
1 c. shredded carrots
3 Tbsp. chopped green pepper
1 Tbsp. chopped green onion
½ c. mayonnaise
Dissolve gelatin in ¾ cup boiling water. Add salt, milk and vinegar; Mix well.
Stir in remaining ingredients. Pour into lightly oiled 5-cup mold. Chill until firm.
Ruth Waugaman
VEGETABLE SALAD NO. 1
1 small head cauliflower, broken into
small pieces
1 small head broccoli, broken into
small pieces
1 c. sliced celery
1 c. frozen or fresh peas
2 tsp. chopped green onions
1 (8oz.) can water chestnuts
bacon bits to taste
Dressing:
1 c. mayonnaise
2 Tbsp. sugar
2 tsp. vinegar
pinch of salt
1 tsp. finely chopped onion
Dressing may be doubled if needed.
Nancy Subosits
168
VEGETABLE SALAD NO. 2
3 bunches broccoli
1 head cauliflower
2 red onions, sliced thin
1 lb. raisins
1 c. walnuts
1 lb. crisp fried bacon (optional)
2 c. Miracle Whip dressing
1 c. sugar
⅓ c. cider vinegar
Combine first 5 ingredients in a large bowl. Mix together sugar, Miracle Whip
and cider vinegar. Mix with vegetables. Add bacon, if desired.
Dottie Ehman
VIDALIA ONION SALAD
1 (8 oz.) tiny English peas, drained
1 c. chopped celery
1 c. chopped Vidalia onions
1 c. grated carrots
1 envelope plain gelatin
1 c. mayonnaise or salad dressing
¼ c. plus 1 Tbsp. cold water
1 tsp. white vinegar
½ tsp. prepared mustard
Combine first 4 ingredients in large bowl; set aside. Sprinkle gelatin over cold
water in small saucepan; let stand 1 minute. Stir in mayonnaise and next 3 ingredients.
Cook over low heat, stirring constantly, until gelatin dissolves and mixture is thoroughly
heated. Do not boil. Pour over vegetables; stir gently. Pour into oiled mold and chill
until firm.
Ruth Davidson
VIDALIA ONION AND TOMATO SALAD
Vidalia onions and tomatoes, sliced thin
Dressing:
3 oz. olive oil
1 oz. brandy
1 tsp. basil leaves
1 tsp. salt
½ to 1 tsp. pepper
Alternate tomato and onion sliced on
a plate. Drizzle with dressing and chill for 2 hours. Sprinkle with chopped parsley.
Joan O’Connor
169
VINTNER’S SALAD
3 heads bibb lettuce
½ head romaine lettuce
½ bunch watercress or cilantro
½ c. walnut halves
⅓ c. shredded Gruyere cheese (if
available
Dressing:
½ c. walnut, olive or hazelnut oil
2 Tbsp. red wine
½ tsp. salt
½ tsp. pepper
Pour over salad just before serving. Don’t use all of dressing; too wet.
M. J. Edgar
SALAD DRESSINGS:
IRISH MIST DRESSING
¼ c. Dijon mustard
¼ c. Irish Mist liqueur
3 Tbsp. honey
salt and freshly ground pepper
Blend mustard, liqueur, vinegar and honey in small bowl. Whisk in oil in thin
stream. Season with salt and pepper. Refrigerate in airtight container.
Delicious on spinach or fruit salad.
Dick Bennett
RED WINE BASIL VINAIGRETTE
2 cloves garlic, peeled and crushed
½ c. red wine vinegar
1 tsp. freshly ground pepper
1 c. olive oil
½ c. slivered basil leaves (reserved
from salad)
½ c.
chopped
parsley
In a small bowl, whisk garlic, mustard, vinegar and
pepper together. Pour oil into bowl in a slow stream,
whisking constantly until slightly thick. Fold in basil and
parsley. Makes 1 ½ cups.
Judy Spencer
170
VEGETABLES AND FRUITS
Vegetables:
BEST EVER BAKED BEANS
1 (3 lb.) can B & M baked beans*
1 (1 lb.) can Great Northern beans*
1 can stewed tomatoes
1 lb. ground chuck, browned
1 large onion
1 chopped green pepper
1 c. brown
sugar
1 Tbsp.
prepared
mustard
*Or use any beans you like, approximately 4 to 5
pounds.
Brown ground chuck. Add onion and green pepper.
Stir in all the beans, brown sugar, mustard and tomatoes.
Mix well. Bake at 300° for 3 hours. Stir approximately
every hour.
Ginnie Kestly
BEST IN THE WEST BEANS
molasses to taste ( I use ¼ c.)
½ lb. ground beef or pork sausages
10 bacon slices, chopped
½ c. onion, chopped
¼ c. packed brown sugar
¼ c. granulated sugar
¼ c. catsup
¼ c. barbecue sauce (Hunt’s Hickory
Barbecue or KC Masterpiece
mesquite sauce)
½ tsp. salt
½ tsp. chili powder
½ tsp. pepper or to taste
1 (16oz.) can kidney beans, drained
(lite or dark beans)
1 (16 oz.) can pork and beans or Great
Northern beans
1 (16 oz.) can butter beans
1 Tbsp. liquid smoke (if you don’t use
the mesquite barbecue sauce)
Brown meats; drain. Add onion and cook until tender. Add combined sugars,
catsup, barbecue sauce, mustard, molasses and seasonings. Mix well. Add beans. Pour
into 3-quart casserole dish. Bake at 350° for one hour, uncovered. Makes 10 to 12
servings. Recipe can be doubled.
Evelyn Costa
171
BLACK BEAN CHILI AND RICE
2 (1 lb.) cans Bush’s black beans
1 large green pepper, coarsely
chopped
2 medium onions, coarsely chopped
2 large ripe tomatoes or use 1 (20 oz.)
can crushed tomatoes
¼ c. canola oil
1 (11 oz.) can Green Giant whole
kernel sweet corn
1 (4 oz.) can chopped green chilies
1 Tbsp. cumin
4 c. rice, cooked (optional)
Using a large saucepan, saute the garlic, green pepper, onions and tomatoes in
canola oil. Add corn, green chilies and all spices. Simmer for one hour (adding a little
water if needed). Add the black beans including liquid. Simmer for another 30 minutes.
Chili may be eaten plain or served over cooked rice. May be topped with grated
Monterey Jack cheese.
Nancy Burlew
CHILI-HEARTY VEGETABLES
1 Tbsp. plus 1 tsp. olive oil
1 medium carrot, diced
4 medium celery stalks, diced
2 medium onions, diced
2 garlic cloves or more, minced
2 medium bell peppers, diced
2 medium zucchini, diced
1 medium jalapeno pepper, seeded,
deveined and minced
2 medium tomatoes, diced
2 c. tomato sauce (no salt added)
1 Tbsp. cumin
1 tsp. black pepper
1 tsp. salt
2 c. cannellini (white kidney beans),
drained
¼ c. minced fresh flat-leaf parsley
Place large nonstick saucepan or Dutch
oven over medium heat for 30 seconds; add oil
and heat 30 seconds more. Add carrot, celery,
onions and garlic; cook, stirring frequently, about
5 minutes until vegetables are softened. Stir in
bell peppers, zucchini and jalapeno pepper. Cook
3 minutes more.
Add tomatoes, tomato sauce, chili powder,
cumin, oregano, black pepper and salt. Bring to a
boil. Reduce heat to low and simmer, covered, 1
hour. Stir in beans and cook 15 minutes more.
Divide evenly among 4 bowls; sprinkle with
parsley and serve (332 calories per serving).
Nancy Scharsich
172
FOUR BEAN RECIPE
1 can pork and beans
1 can butter beans, drained
1 can kidney beans, drained
1 can lima beans, drained
1 c. brown sugar
½ lb. bacon, diced
Mix together all ingredients. Bake at 350° for 1 ½ hours.
Audrey Lavery
GREEN BEANS AND RED ONION CASSEROLE
3 (No. 2) cans French-cut green beans
1 medium red onion, cut into rings
8 strips turkey bacon
6 Tbsp. sugar
6 Tbsp. cider vinegar
Drain beans; put into 1 ½ quart casserole. Put onions over beans. Put cooked
bacon, broken in pieces, over onions. Sprinkle almonds over bacon. Combine sugar and
vinegar and heat. Pour over casserole. Marinate several hours or overnight. Bake at
350° for 45 minutes. Serves 6.
Nancy Scharsich
GREEN BEANS GREEK STYLE
1 ½ lb. green beans
¼ c. olive oil
2 to 3 large tomatoes, peeled and
chopped, or 1 (1 lb.) can
½ tsp. sugar
½ tsp. salt
½ tsp. dried oregano
pepper to taste
Break beans in lengths and place in heavy pot with remaining ingredients.
Simmer while tightly covered until beans are tender, about an hour. Serve hot or at room
temperature.
Winnie Comlossy
HOBO BEANS
1 large can baked beans
1 regular can kidney beans
1 regular can lima beans
½ lb. bacon
1 c. brown sugar
1 c. ketchup
Some mustard (to taste)
½ lb. ground beef with onion to taste
Brown and drain the bacon. Crumble and brown the ground beef with onion.
Combine all ingredients and bake 2 hours or until thickened at 300° to 325°. These are
excellent to take to a potluck or picnic.
Linda Slade
173
SWEET AND SOUR GREEN BEANS
1 to 2 lb. green beans
1 to 2 onions, coarsely chopped
1 (14 ½ oz.) can whole tomatoes
2 Tbsp. sugar
2 Tbsp. apple cider or rice vinegar
Snap off ends and string the beans. Break in half or more, as you like. Cook in
salted water for 15 to 20 minutes. Drain. Add a little oil to same pot and cook onions
until clear. Coarsely chop tomatoes and add them and juice to pan, plus salt and pepper
to taste. Simmer a few minutes. Add green beans; stir and remove from heat. When
completely cool, add sugar and vinegar. Let sit overnight in refrigerator. Reheat to
serve.
Mary Januszewski
TUPELO BAKED BEANS
2 medium cans baked beans, drained
¼ lb. bacon
1 c. catsup
2 to 3 medium onions, sliced and diced
⅔ c. molasses
¼ c. Creole mustard
¾ c. red wine
2 green peppers, diced
Preheat oven to 350°. Saute bacon. Add onions, pepper and garlic. Cook until
vegetables are translucent. Mix with rest of ingredients and put in large baking dish.
Bake 30 to 40 minutes, uncovered.
Ginny Van Dongen
WESTERN BEANS
4 bacon strips, diced
⅓ c. dry lentils
1 ⅓ c. water
2 Tbsp. ketchup
1 tsp. garlic powder
¾ tsp. chili powder
½ tsp. ground cumin
¼ tsp. dried red pepper flakes
1 bay leaf
1 (16 oz.) can whole tomatoes (with
liquid), chopped
1 (15oz.) can pinto beans, drained
1 (16oz.) can kidney beans, drained
Lightly fry bacon in a heavy 3-quart saucepan. Add onion; cook until transparent.
Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are
tender, stirring a few times. Remove bay leaf before serving.
Makes 8 to 10 servings. Easy to double for potlucks!
Jane Marion
174
HARVARD BEETS
⅓ c. vinegar
¼ tsp. salt
1 Tbsp. butter
4 c. cooked beets
½ c. sugar
⅓ c. water (from beets)
2 tsp. cornstarch
Boil well the washed beets until tender; remove skin and either slice or cube. Set
aside. Combine sugar and cornstarch, then add vinegar and water. Boil 5 minutes. Add
beets; simmer about 15 minutes. Add butter and season with salt.
A quick recipe that you may feel interesting enough to use.
Marie Bruckmann
BROCCOLI CASSEROLE
2 eggs, beaten
1 medium onion, chopped fine
¾ c. mayonnaise
½ c. grated sharp cheese
½ stick butter
Crushed crackers
1 pkg. frozen chopped broccoli
Cook broccoli and drain. Chop butter and put into hot broccoli; add onion,
mayonnaise, eggs, and cheese. Put into a greased casserole. Cover with cracker crumbs.
Dot with butter. Bake at 350° for 30 minutes.
Eloise Fowler
EASY SCALLOPED BROCCOLI
2 pkg. frozen chopped broccoli
1 stick butter, melted
8 oz. Velveeta cheese, grated
1 stack or tube Ritz crackers, crushed
Cook and drain broccoli. Add half stick of butter and cheese to broccoli. Stir and
pour into greased 1 ½-quart casserole dish. Mix crushed crackers and remaining butter
together; sprinkle on top of broccoli. Bake at 350° for 30 minutes.
Ruth Johnson
BRUSSELS SPROUTS AND ARTICHOKE CASSEROLE
1 (10oz.) pkg. frozen Brussels sprouts
in butter sauce
1 (14oz.) can artichoke hearts, drained
½ c. mayonnaise
2 tsp. lemon juice
¼ tsp. celery salt
¾ c. sliced almonds
Cook Brussels sprouts according to package directions. Arrange with artichoke
hearts in a lightly greased 1-quart casserole. Set aside. Combine mayonnaise, lemon
juice, and celery salt; spoon over the vegetables and sprinkle with Parmesan cheese and
almonds. Bake at 325° for 20 minutes or until thoroughly heated. Serves 4.
Ellen Stinchcomb
175
MARINATED BRUSSELS SPROUTS
1 lb. Brussels sprouts
Slice Brussels sprouts in half and steam until tender. Use the following or
marinade of your choice.
Marinade:
¾ c. olive oil
1 tsp. celery salt
1 clove garlic, crushed
¼ c. lemon juice
Cayenne pepper to taste
Dash of Angostura bitters
Cover sprouts with dressing while still warm; store in refrigerator at least 6 to 8
hours. Serve at room temperature.
Missy Pooley
CABBAGE AND NOODLES
4 oz. medium width noodles (2 c.
cooked)
1 medium onion
1 lb. green cabbage, shredded (4 c.)
½ tsp. each paprika and salt
Pepper to taste
½ c. shredded sharp Cheddar cheese
Cook noodles and set aside. Melt butter. Add onion and cook until tender. Add
cabbage; cover and cook until crisp-tender (5 to 10 minutes). Stir in noodles and paprika.
Sprinkle with cheese. Heat until cheese is melted and food is hot. Makes 4 servings, 253
calories per serving.
Loretta Raser
SCALLOPED CABBAGE AU GRATIN
4 c. cabbage, coarsely shredded
2 tsp. sugar
Fresh ground pepper and salt to taste
½ c. low-fat Cheddar cheese
1 can tomatoes, drained
1 tsp. fresh oregano or ½ tsp. dried
1 c. bread crumbs
Preheat oven to 350°. Place cabbage in saucepan with boiling water and salt.
Cook over medium heat until wilted. Drain. Combine tomatoes, sugar, 1 teaspoon salt
and oregano in medium bowl, stirring to break up tomatoes. Grease 6-cup baking dish
and put in prepared cabbage. Sprinkle with salt and pepper to taste. Spoon tomato
mixture on top, then sprinkle with cheese and crumbs. Bake 30 minutes or until heated
through. Makes 6 servings.
Ruth Zinkann
176
BRANDY CARROTS
2 (10oz.) pkg. frozen carrots
½ c. orange juice
½ c. brandy
2 tsp. grated orange rind
1 Tbsp. cornstarch
3 Tbsp. butter
⅓ c. brown sugar
⅓ c. sugar
½ tsp. salt
Cook orange juice, brandy, orange rind, cornstarch, and
butter and stir until thick. Add brown sugar, sugar and salt and pour
over cooked carrots. Bake at 350° for 20 to 30 minutes.
Peggy White
COSMIC CARROTS
10 large carrots, sliced (about 5 c.)
1 sweet purple onion, chopped
1 bell pepper, chopped
1 can tomato soup
½ c. sugar
1 tsp. salt
¾ c. cider vinegar
½ tsp. pepper
Place carrots, salt and 4 tablespoons water in a 1 ½–pint casserole. Microwave 8
minutes on High. Stir once after 4 minutes. Allow to stand 3 minutes, then drain and
cool. Combine with onion and green pepper. Combine remaining ingredients and pour
over vegetables. Refrigerate about 12 hours to combine flavors. Serve hot or cold.
Bill Kirlin
GLAZED CARROTS AND PEA PODS
3 c. sliced carrots (about 5)
3 Tbsp. water
1 (6 oz.) pkg. frozen pea pods
2 green onions, sliced
3 Tbsp. oleo or butter
1 ½ Tbsp. brown sugar
½ tsp. cornstarch and ¼ tsp. salt
Dash of pepper
Into a 1-quart microwave-safe casserole, combine
carrots and water. Cover with lid and microwave on High, 7
to 8 minutes, or until tender-crisp. Add pea pods and onions;
cover and microwave on High, 3 to 4 minutes, or until hot;
drain. Mix in remaining ingredients. Microwave on High,
uncovered, 1 to 2 minutes or until sauce boils and thickens,
stirring once. Serves 6.
Lucille Tucker
177
MARINATED CARROTS
2 lb. carrots, cut diagonally
2 red onions, sliced thin
2 green peppers, sliced thin
Marinade:
1 can tomato soup
½ c. vinegar
1 c. sugar
1 tsp. salt
½ c. oil
1 tsp. pepper
Marinade: Mix ingredients together.
Cook carrots until done but firm. Let cool. Put carrots, onions and peppers in
marinade and refrigerate 12 hours. Serve.
Note: Will keep for up to 2 weeks.
Marion Rogers
TRIPLE SEC CARROTS
1 pkg. carrots, peeled, cooked and cut
any way you like
½ c. orange marmalade
½ stick or ¾ stick melted butter
4 Tbsp. Triple Sec liqueur
Cook carrots until al dente. Stir in remaining ingredients. Heat and serve.
Ginnie Kestly
CAULIFLOWER AND ONION IN CHEESE SAUCE
1 lb. grated American or Cheddar cheese
1 large head cauliflower
2 bunches large spring onions
4 Tbsp. butter
4 Tbsp. flour
1 ½ c. milk
Worcestershire sauce to taste
Break cauliflower into bite-size pieces and cook 10 minutes in salted water.
Remove tops from onions and chop; cook
onions 10 minutes in same salted water.
Make a cream sauce from the butter, flour
and milk; add seasonings and grated cheese.
Place in layers in casserole dish; first the
cauliflower, then onions, then cream sauce.
Cook about 30 minutes in 350° oven. Serves
8 to 10.
Note: Leftover ham may be added to
make a main dish. This is an excellent dish
served with spinach.
Linda Roth
178
CURRIED CAULIFLOWER
⅓ c. mayonnaise (can be low-fat)
1 tsp. to 2 tsp. curry powder
(according to taste)
½ c. bread crumbs
2 Tbsp melted butter or margarine
1 large head cauliflower
1 can cream of chicken soup (can be
low-fat)
4 oz. shredded sharp Cheddar cheese
(can be low-fat)
Break cauliflower into pieces, leaving them a good size. Cook in boiling, lightly
salted water for 10 minutes. Drain and place in an 11 x 7 dish. Mix together the chicken
soup, cheese, mayonnaise and curry powder.
Pour over cauliflower.
Melt
butter/margarine; add bread crumbs and sprinkle over top. Bake at 375° for 20 minutes.
Serves 4 to 6.
Note: This dish is delicious served with ham.
Sheila Lindsay
CORN CASSEROLE NO. 1
1 (16 ½ oz.) can drained whole corn
1 (16 ½ oz.) can cream-style corn
1 (8 ½ oz.) box Jiffy cornbread mix
6 Tbsp. melted butter or margarine
1 c. sour cream
Mix first 5 ingredients; add sour cream. Grease and flour an 8-cup casserole.
Spoon in batter. Bake at 350° for 1 hour.
Barbara Bird
Variation – Corn Casserole No. 2:
Add 1 cup grated cheese last 20 minutes baking.
Beth Slee
Variation – Corn Casserole No. 3:
2 Tbsp. chopped onion
1 c. Cheddar cheese
Parmesan cheese
Mary Jeffers
SOUTHERN CORN
1 (10 oz.) pkg. frozen whole kernel corn
¼ c. margarine or butter
1 Tbsp. packed brown sugar
2 Tbsp. whiskey
⅓ c. coarsely chopped pecans
Cook and stir corn in margarine in 10-inch skillet over medium-high heat until
tender, about 5 minutes. Stir in brown sugar and whiskey. Cook uncovered, stirring
constantly until mixture thickens, about 2 minutes. Sprinkle with pecans.
Joan Gerardi
179
BREAD AND BUTTER REFRIGERATOR PICKLES
6 c. thinly sliced cucumbers (use
pickling or country cucumbers)
2 c. thinly sliced onions
1 ½ c. sugar
½ Tbsp. salt
½ Tbsp. celery seed
1 ½ c. white vinegar
½ Tbsp. mustard seed
½ Tbsp. turmeric
Mix cucumbers and onions in a large bowl. Mix the remaining ingredients
together and bring to a boil, stirring until sugar dissolves. Pour over cucumber-onion
mixture and cool. Refrigerate 24 hours before serving. Recipe can be doubled. Will keep
for months in the refrigerator.
Nancy Subosits
BAKED STUFFED EGGPLANT
1 large eggplant, sliced in half
lengthwise
1 medium tomato, chopped
1 bell pepper, chopped
Garlic
Salt and pepper
Tabasco
Parmesan cheese
8 to 10 mushrooms, sliced
¼ c. white wine
Spray a large nonstick skillet
with Pam and sauté the onion and bell
pepper until soft. Remove pulp from
eggplant; leave a thin shell of pulp on
the skin. Save for stuffing. Cut the
removed eggplant pulp into small
pieces. Add pulp to onion and bell
pepper and cook about 10 minutes. Add
tomatoes and mushrooms. Add garlic,
salt, pepper and Tabasco to taste, then
add wine and simmer about 5 minutes.
Fill eggplant with sautéed mixture;
sprinkle with Parmesan cheese. Cover
bottom of a baking dish with more white
wine; place stuffed halves in dish. Bake
at 425° for about 30 to 40 minutes or
until eggplant shells are fork-tender.
Serves two. Good with salad and hot rolls.
Pam Neale
180
EGGPLANT NAPOLI
½ c. chopped onion
1 (10 ½ oz.) can tomato puree
⅔ c. water
1 ½ tsp. salt
½ tsp. oregano
½ tsp. marjoram
1 dash pepper
2 Tbsp. peanut oil
1 medium peeled eggplant
1 ¾ c. grated Parmesan cheese
¼ c. shredded Mozzarella cheese
In a skillet, sauté chopped onions in oil. Add
tomato puree, water, salt, oregano, and pepper. Bring to
a boil and simmer for 15 minutes.
In a greased baking dish, alternate thin layers of
sliced eggplant, tomato sauce and half of the grated
cheese, starting with a layer of eggplant and ending with
a layer of tomato sauce. Bake in moderate oven (350°)
for 1 hour. Minutes before removing from oven, sprinkle
remaining grated cheese over top and continue heating
until cheese melts. Peanut oil may be substituted for
canola oil and Parmesan and Mozzarella cheeses may be
substituted for Romano cheese. Yields 6 servings.
Lorraine Dunn
GRILLED MUSHROOMS
½ lb. whole fresh mushrooms
(medium-sized)
¼ c. butter or margarine, melted
½ tsp. dried dill weed
½ tsp. garlic salt
Thread mushrooms on skewers.
Combine rest of
ingredients and brush over mushrooms. Grill for 10 to 15
minutes, basting and turning every 5 minutes. Serves 4.
Sue Larson
181
GRILLED PORTABELLA MUSHROOM BURGER
(With Fontina and Basil)
3 Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. garlic, minced
¼ tsp. salt
¾ tsp. coarsely ground black pepper,
divided
4 Portabella mushroom caps, stems
removed (about 12 oz.)
1 c. shredded Fontina cheese or
Romano or Parmesan mixed with
Mozzarella
½ tsp dried oregano leaves, crushed
4 crusty rolls, split
1 Tbsp. fresh basil, chopped, or 1 tsp.
dried basil
Tomato and red onions, sliced (opt.)
Preheat grill or broiler. In a small bowl, whisk together lemon juice, olive oil,
garlic, salt and ¼ teaspoon black pepper. Brush both sides of each mushroom with lemon
juice mixture, using all of the dressing.
Place mushrooms on grill or broiler rack, rounded side up; cook for 3 minutes.
Turn mushrooms stem side up; sprinkle with cheese, oregano and remaining ½ teaspoon
black pepper. Continue cooking until mushrooms are tender and cheese is melted, about 3
minutes.
To serve, place each mushroom onto a roll and sprinkle with basil. Top with
sliced tomato and red onion, if desired. Serve immediately. Serves 4.
Mary Drohan
MUSHROOM FLORENTINE
1 lb. fresh mushrooms
2 Tbsp. butter
2 (10 oz.) pkg. frozen chopped spinach
½ tsp. salt
¼ c. melted butter
1 ½ c. grated cheese
Garlic salt
Sauté mushrooms in 2 tablespoons butter. Line greased 9-inch square pan with
spinach (defrosted and pressed dry). Mix salt, butter and onion. Sprinkle over spinach.
Sprinkle on ½ of cheese. Add mushrooms. Sprinkle with garlic salt. Add second ½ of
cheese. Bake at 350° for 20 to 30 minutes. Double recipe for 9 x 13 pan.
Peggy White
MARINATED MUSHROOMS
Olive oil
2 Tbsp. sugar
Mushrooms
1 tsp. oregano
1 tsp. ground peppercorns
1 pod garlic or ⅛ tsp. garlic
1 tsp. salt
Combine all ingredients. Add drained canned mushrooms. Best if marinated at
least 24 hours before serving.
Sarah Robinson
182
OKRA-TOMATO GUMBO
½ lb. okra
1 can tomatoes or 3 fresh, cooked
1 onion
½ stick butter
Mix all together. Salt and pepper to taste; cook on low heat about 20 minutes.
Lois Perry
BALSAMIC ONIONS
1 tsp. kosher salt
1 Tbsp. canola oil
1 ½ Tbsp. sugar
Combine all ingredients except vinegar. Toss to coat onion rings. Cook over
medium-high heat until onions are dark golden brown. Transfer to bowl and add vinegar
and mix thoroughly. May be made in advance.
Ginny Van Dongen
FRENCH ONION CASSEROLE NO. 1
3 medium-size sweet onions
1 (8 oz.) pkg. fresh mushrooms, sliced
2 c. (8 oz.) shredded Swiss cheese,
divided (I use Mozzarella and Colby)
1 (10 ¾ oz.) can condensed cream of
mushroom soup (undiluted)
1 (5 oz.) can evaporated milk
1 tsp. soy sauce
6 (1/2-inch thick) slices French bread
¼ c. finely chopped fresh parsley
Slice onions crosswise; cut each of the slices in half. Melt butter or margarine in a
large skillet over medium-high heat; cook onions
and mushrooms, stirring constantly, until tender.
Spoon mixture into a lightly greased 2-quart baking
dish. Sprinkle with 1 cup cheese.
Combine soup, milk and soy sauce; pour
over cheese. Top with bread slices, and sprinkle with
remaining 1 cup cheese and parsley. Cover and
refrigerate 4 to 8 hours.
Remove baking dish from refrigerator and let
stand at room temperature for 30 minutes. Bake,
covered at 375° for 30 minutes. Uncover and bake
15 to 20 minutes more, until thoroughly heated. Let
stand 5 minutes before serving. Serves 6.
Clare Kolstedt
183
FRENCH ONION CASSEROLE NO. 2
4 medium onions, sliced
3 Tbsp. butter
2 Tbsp. flour
¾ c. beef bouillon
¼ c. sherry
1 ½ c. plain croutons
½ c. Swiss cheese, shredded
Cook onions in 3 tablespoons butter until tender. Do not overcook. Blend in flour,
salt and pepper. Add bouillon and sherry. Cook and stir until thickened and bubbly. Turn
into a 1-quart casserole. Toss croutons with 2 tablespoons melted butter and spoon on the
onion mixture. Sprinkle with Swiss cheese and Parmesan. Broil until cheese melts. Serve
immediately!
Jane Johnson
ONION PIE
1 c. fine cracker crumbs
¼ c. butter, melted
2 c. thinly sliced onions
2 Tbsp. butter
¾ c. milk
2 slightly beaten eggs
¾ tsp. salt
Dash of pepper
¼ c. sharp cheese, shredded
Mix cracker crumbs with melted butter and press into 8inch pie plate. Cook onions in 2 tablespoons butter, stirring to
separate into rings. Saute until tender, but not brown. Place into
pie shell. Combine milk, eggs, salt and pepper. Pour over onions.
Sprinkle with cheese. Bake at 350° for 30 minutes or until
inserted knife comes out clean. Garnish with parsley. Serve hot.
Myrna Underwood
ONIONS IN BALSAMIC VINEGAR WITH BASIL
2 medium Spanish onions, chopped
1 Tbsp. olive oil
1 tsp. basil
Sauté onions in oil until shiny. Add balsamic vinegar. Stir
until onions are coated and vinegar thickens. Add basil. Great with all meats.
Tom Maund
184
ONIONS WITH HERB BUTTER
½ tsp. celery salt
½ tsp. parsley flakes
½ tsp. dried leaf tarragon
4 medium (5 oz.) onions
Place butter or margarine in a small bowl. Microwave at 10% (Low) for 1 minute
or until softened. Add celery salt, parsley and tarragon; mix well. Set butter or margarine
mixture aside at room temperature. Wash onions, leaving outer skin intact. Trim top and
bottom off each onion. Pierce onions deeply several times with a large fork. Wrap each
onion in waxed paper, twisting ends loosely to seal. Microwave at full power (High) for 9
to 11 minutes or until tender, turning onions over and rearranging once. Let stand,
wrapped, 2 minutes. To serve, top onions with herb-butter mixture. Serves 4.
Note: To use large onions (8 ounces each), prepare and wrap in waxed paper as
above. Microwave onions at full power (High) 5 minutes for 1 large onion, 10 to 12
minutes for 2 large onions, or 13 to 15 minutes for 4 large onions. Let stand, wrapped, 2
minutes. Cut onions in half to serve.
Beth Slee
VIDALIA ONION CASSEROLE NO. 1
4 c. sliced onions
¾ stick melted butter
½ c. chopped almonds
½ c. or more cornflake crumbs
In a casserole or large ceramic pie dish, put a layer of onions, then soup, then
almonds, then cornflake crumbs. Pour melted butter over crumbs. Bake at 350° for 1
hour.
Anne Lynch
VIDALIA ONION CASSEROLE NO. 2
5 to 6 large Vidalia onions
1 stick butter/oleo
Ritz crackers, crushed
Slice onions; sauté in butter until transparent (takes a long time). Layer ½ of
onions in a casserole. Sprinkle with ½ the cheese and then ½ the crackers. Repeat. Bake
uncovered at 325° for 30 minutes or until brown.
Jan Nelson
VIDALIA ONIONS
Another nice recipe for onions is to cut a cone-shaped wedge out of a Vidalia
onion and fill the hole with butter and a bouillon cube. Put onion in center of a square of
foil and pull up the foil around onion until it looks like a huge Hershey’s Kiss. Place on a
shallow pan and bake on grill or in a 350° oven for an hour.
Clare Kolstedt
185
PISSALADIERE
6 c. thinly sliced onion
1 clove minced garlic
1 to 2 Tbsp. olive oil
2 large, peeled, seeded and diced
tomatoes
1 Tbsp. fresh thyme or 1 tsp. dried
thyme
Salt and pepper
Saute onion and garlic in olive oil until soft. Add tomatoes and cook 5 minutes or
until most of the liquid evaporates. Stir in tomato paste, thyme, salt and pepper. Spread
on pizza dough or put in ready-made pie shell. Add sliced black olives on top. Bake at
425° for 20 to 25 minutes for pizza crust until golden brown. Follow temperature on pie
shell.
Serve as side dish either warm or at room temperature.
Grace Mangel
DO AHEAD MASHED POTATOES
8 white potatoes, cooked
½ c. butter, softened
¼ tsp. basil
½ c. light cream
1 egg, beaten
1 tsp. onion, finely grated
½ tsp. thyme
Cut butter into pieces and put in a large bowl. Put hot potatoes through a ricer and
into a bowl. Add cream, egg and baking powder. Beat until fluffy. You may need to add
more cream; you don’t want it too dry. Mix in seasonings. Place in a well-buttered
casserole. Dot with pieces of butter and sprinkle with paprika. Cover and refrigerate. If
done a day before, bring to room temperature. Bake at 350° uncovered about 45 minutes
or until hot if you’re using oven. Otherwise, cover with Saran and microwave until hot (5
to 10 minutes, depending on your microwave and temperature of casserole).
Olga Terry and Celia DeVore
DOUG’S CHEESE POTATOES
1 stick butter
2 lb. frozen hash brown potatoes
1 pt. sour cream
2 c. grated sharp Cheddar cheese
1 c. chopped onion
1 c. corn flakes, crushed
Partially thaw hash brown potatoes. Melt butter and sauté onions in butter. Mix
together all of the ingredients, except the corn flakes. Bake in casserole dish for 60
minutes at 350°. Put on corn flakes and bake 20 minutes more.
Doug Nesbitt
186
GOLDEN POTATOES
⅓ c. green onions, chopped
1 (20 to 26 oz.) pkg. frozen hash
brown potatoes
1 c. sour cream
¼ c. butter/oleo
1 can Cheddar cheese soup
Warm chicken soup and butter in a medium saucepan. Add
Cheddar cheese soup and green onions. Mix with potatoes. Add sour
cream. Put in a 2-quart casserole. Bake at 350° for 40 to 50 minutes.
Ronnie Peterman
HASH BROWN POTATO CASSEROLE
1 (2 lb.) pkg. frozen hash brown
potatoes, defrosted in refrigerator
1 stick butter/oleo, melted
2 c. cheese, grated
Mix all ingredients together and put in a greased casserole.
Topping:
2 c. corn flakes (not crushed)
½ stick butter/oleo, melted
Mix well and spread on top of casserole. Bake at 350° for 45 minutes. Serves 8 or
more.
Ruth Ludlow
MASHED POTATO CASSEROLE
5 lb. Idaho potatoes
1 stick butter
1 c. half and half
1 tsp. salt
1 tsp. onion salt
1 tsp. seasoned salt
¼ tsp. pepper
Boil and drain potatoes. Mash. Mix in cheese, butter,
half and half and seasonings. Put into buttered 9 x 12 dish.
Bake covered for 45 minutes at 350°.
Marion Rogers
187
OVEN ROASTED POTATOES
2 lb. small new potatoes, quartered
3 Tbsp. olive oil
¾ tsp. salt
½ tsp. pepper
½ tsp. rosemary
Preheat oven to 450°. In large roasting pan, toss ingredients. Bake 40 minutes,
stirring once, until potatoes are tender. Yields 4 servings.
Danie Janov
PEPPERY SCALLOPED POTATOES
⅛ tsp. cayenne pepper
5 c. thinly sliced peeled potatoes
¼ c. butter or oleo, melted
1 can condensed cream of mushroom
soup
1 ½ c. milk
½ tsp. salt
Combine soup, milk, salt and cayenne; set aside. Place ⅓ of the potatoes in a
greased 9 x 13 baking pan; layer with ⅓ butter, flour and soup mixture. Repeat layers
twice. Bake uncovered at 350° for 1 hour and 20 minutes or until the potatoes are tender.
Mary Ann Riley
POTATO CASSEROLE
10 medium boiled potatoes
8 oz. cream cheese (soft)
2 tsp. chopped onion
1 stick oleo
1 c. scalded milk
1 tsp. salt
Cook potatoes as for mashed. Whip. Add oleo, onion, salt and milk. Add cream
cheese. Turn into greased casserole. Bake at 400° for 15 minutes or until brown.
Eleanor Ande
POTATO TOPPING
½ c. mayonnaise or salad dressing
¼ c. soft butter or margarine
2 Tbsp. finely chopped green onion
¼ tsp. Worcestershire sauce
Mix together and serve on hot baked potatoes. Yields enough for about 6
potatoes.
Note: This recipe came from a newspaper clipping about 20 to 25 years ago.
Keeps well refrigerated in a closed container. Always popular and goes fast!
Mary Eckhart
188
POTATOES CHANTILLY
⅓ c. grated cheese (Parmesan is best)
4 c. hot mashed potatoes
½ c. heavy cream, whipped
Spread mashed potatoes in shallow buttered casserole. Spread
whipped cream on top and sprinkle with cheese. Bake in hot oven (400°)
for 15 minutes, or until cheese is melted and top is brown. Serves 6.
Jean Reinhold
POTATOES ROMANOFF
4 medium potatoes
1 c. sour cream or low-fat cottage
cheese
4 green onions, sliced, or ⅓ c. chopped
onions
1 ¼ c. shredded sharp Cheddar cheese
1 tsp. salt
⅛ tsp. pepper
Paprika
Boil potatoes in jackets until tender. Peel and shred. Combine
potatoes with all other ingredients except ¼ cup of the cheese and the
paprika. Turn into 1 ½-quart size buttered casserole. Sprinkle with
remaining cheese and the paprika. Bake uncovered for 30 to 40 minutes
in a 350° oven. Serves 6.
A convenient alternative to mashed potatoes for serving guests.
Can be made ahead and stored in the refrigerator before baking.
Carol Hamann
SOUR CREAM POTATOES
4 to 6 cooked and cubed potatoes,
boiled with skins on (let cool and peel)
4 hard-boiled eggs, cubed
1 pt. Sour cream
¼ tsp. curry
1 onion, cut up
Mix above and put into casserole dish. Top with 1 package
grated sharp cheese. Melt 2 tablespoons margarine in pan; add 2 to
3 cups of corn flakes and stir until coated. Put on top of cheese.
Bake at 350° for 30 minutes (longer if casserole has been
refrigerated; may be made ahead).
Peggy Futrell
189
SOUTH AMERICAN POTATO DISH
⅔ c. cream or half and half
1 tsp. cumin
2 lb. potatoes
2 large onions, coarsely chopped
2 cloves garlic, chopped
½ c. chopped parsley
1 leek, cut into rings or 1 c. mixed, cut
vegetables (such as peas, celery and
green beans; may be frozen)
1 (28 oz.) can peeled or diced tomatoes
⅓ c. grated Gruyere cheese
Peel potatoes and cut into one-inch chunks. Boil in
salted water until done. Drain water and store in covered
pan. Prepare sauce. Melt butter or margarine in saucepan.
Add onions, garlic, parsley, leek or mixed vegetables and
sauté for one to two minutes. Drain canned tomatoes; add
to above mixture. Add Gruyere and Parmesan cheese. Add
cream or half and half; cook everything on medium heat for
4 to 5 minutes. Add oregano and cumin. Add salt and
pepper to taste. Add potatoes; stir and serve.
This recipe serves 4 persons. For a large crowd, just
multiply the ingredients accordingly. This is a great recipe for buffet dinners. Sometimes
I also fry chicken tenders, cut them into chunks and add them to the potato dish. Served
with a salad, this makes a total, easy meal to feed a crowd.
Chris Gibbs
WONDER POTATOES
2 Tbsp. onion flakes (not fresh!)
1 bag frozen shredded hash brown
potatoes
2 cans cream of celery soup
(undiluted)
8 oz. sour cream
4 oz. shredded Monterey Jack cheese
Melt butter in 9 x 13 casserole pan. Sprinkle with
onion flakes. Combine potatoes, soup and sour cream. Spoon
into casserole pan over the butter and onion flakes. Bake at
350° for 1 ½ hours. During final ten minutes, top with
shredded cheese.
M. J. Edgar
190
PRALINE YAM CASSEROLE
3 to 4 lb. sweet potatoes (fresh or
canned)
¼ c. butter or margarine
¾ c. brown sugar
1 tsp. salt
1 c. raisins
Mash cooked yams; add butter, brown sugar and salt. If yams are too dry, add a
little yam liquid. Beat until fluffy. Stir in raisins and put in a 9 x 13 casserole.
Glaze:
1 c. brown sugar
½ tsp. salt
1 c. chopped nuts
2 Tbsp. flour
3 Tbsp. butter/oleo
Mix dry ingredients; cut in butter until crumbly. Stir in nuts. Sprinkle over
casserole. Bake at 350° uncovered 45 to 50 minutes.
Betty Hartman
SHERRIED SWEET POTATO CASSEROLE
8 medium sweet potatoes
1 c. brown sugar
2 Tbsp. cornstarch
½ tsp. salt
2 c. orange juice
1 tsp. shredded orange peel
½ c. raisins
6 Tbsp. butter
⅓ c. dry sherry
¼ c. chopped walnuts
Cook potatoes in salted water until just tender.
Drain, peel and cut into ½-inch slices. Arrange in
baking dish, overlapping slices. Combine brown sugar,
cornstarch and salt. Blend in orange peel and juice; add
raisins. Cook and stir over medium heat until thickened
and bubbly. Cook 1 minute more. Add butter, sherry
and walnuts, stirring until butter is melted. Pour over
potatoes. Bake at 325°, basting occasionally, for 30
minutes or until potatoes are well glazed. Serves 8.
Dorah Smith
191
SWEET POTATO CASSEROLE
6 medium sweet potatoes
¼ c. sugar
2 eggs
1 tsp. vanilla
⅓ c. milk
¼ c. butter
⅓ c. brown sugar
2 Tbsp. flour
2 Tbsp. butter
whole pecans
Cook potatoes in boiling water about 45 minutes to one hour until tender. Drain,
cool, peel and mash. Combine potato, sugar, eggs, vanilla, milk and ¼ cup butter. Beat at
medium speed until smooth. Spoon into lightly greased 12 x 8 x 2-inch baking dish.
Combine brown sugar, flour and 2 tablespoons butter. Sprinkle over casserole. Layer
whole pecans over top. Bake at 350° for 30 minutes. Makes 8 servings.
Lorraine Wissner
SWEET POTATO PUDDING
1 large sweet potato, shredded (about
4 to 5 c.)
1 c. white sugar
1 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ c. milk
2 eggs
¾ to 1 stick butter or margarine
¼ c. straight sherry
Bake 1 to 1 ½ hours at 350° in buttered 1 ½ 2-quart casserole.
Margaret Miller
SPINACH AND ARTICHOKE CASSEROLE
2 jars (6 oz.) marinated artichoke
hearts
3 pkg. (10 oz.) frozen chopped spinach
3 pkg. (3 oz.) cream cheese
6 Tbsp. milk
½ c. grated Parmesan cheese pepper
Drain marinade for other uses. Distribute artichokes over bottom of a shallow 1
½-quart casserole dish. Squeeze out moisture from defrosted spinach. With a mixer, beat
cream cheese and butter until smooth and fluffy, gradually blend in milk. Spread mixture
over spinach. Sprinkle lightly with pepper, then with Parmesan.
Bake, uncovered, in 375° oven for 40 minutes (50 minutes if it’s been
refrigerated) or until top is lightly browned. Makes about 6 to 8 servings.
Elise Drummond
192
SPINACH FLORENTINE
1 lb. fresh mushrooms, sliced
¼ c. butter
¼ tsp. garlic salt
1 tsp. salt
2 (10 oz.) pkg. frozen spinach, thawed
with all water squeezed out
1 c. finely grated Cheddar cheese
Saute mushrooms and onions in butter until transparent. Stir in garlic salt and salt.
Place one package of spinach in bottom of casserole. Pour half of mushroom/onion
mixture on top of spinach. Sprinkle half of cheese over top. Repeat layers one more time.
Bake uncovered at 350° approximately 25 minutes. Yields 6 to 8 servings.
Iris Durand
Lorraine Wissner
GRILLED SQUASH FANS
6 yellow squash
3 Roma tomatoes
2 Tbsp. fresh basil
1 tsp. salt
1 tsp. pepper
½ c. olive oil
½ c. minced garlic
Cut squash lengthwise into ¼-inch slices, cutting to within 1 inch of stem end.
Cut tomatoes into ¼-inch slices.
Combine chopped basil and next 4 ingredients in a large bowl, stirring to blend.
Add squash and tomatoes tossing gently to coat. Let stand at least 1 hour. (I put the
squash and tomatoes in a 13 x 9-inch pan and pour the mixture over the vegetables.)
Remove vegetables from marinade; reserve marinade. Insert tomato slices between
squash slices and secure with a wooden skewer. Grill, covered with grill lid, at mediumhigh for 8 minutes on each side or until crisp and tender. Baste often.
(I place vegetables on a flat cookie sheet and bake in the oven at 350° for 45
minutes, turning over halfway through and baste with marinade. I then broil them under
the broiler until slightly browned.)
Marilyn Reese
SQUASH SUPREME
2 c. summer squash, drained
Herb seasoned stuffing mix
1 c. sour cream
1 carrot, grated
Butter/oleo
Mash squash; add sour cream, soup, carrots, onion, salt and pepper. Sprinkle a
layer of stuffing mix in a shallow casserole; spoon squash mixture over stuffing. Cover
with additional stuffing and dot generously with butter. Bake at 350° for 30 to 45
minutes. Makes 6 to 8 servings.
Betsy Propst
193
SUMMER SQUASH CASSEROLE
2 lb. yellow squash, sliced very thin
¼ c. onion, chopped
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb-seasoned stuffing mix
Cook squash and onion in boiling, salted water for 5 minutes.
Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in
squash and onion. Combine stuffing mix with butter. Spread ½ of
stuffing mixture in pan. Spoon vegetable mixture on top and put rest of
stuffing over vegetables. Bake at 350° for 25 to 30 minutes. Use Anchor
medium dish. Serves 10.
Karen Marshall
BAKED TOMATO HALVES
2 ripe tomatoes
Olive oil
Salt and pepper
Fresh basil, chopped fine, or dried
basil
Bread or cracker crumbs
Cut tomatoes in half. Score top of each half with paring knife. Brush a little olive
oil on each cut half. Sprinkle with salt, pepper and basil. Sprinkle with crumbs to cover.
Put in oiled ovenproof dish and bake in preheated oven at 350° for about 45 minutes.
Corinne Barboza
VEGETARIAN PIZZA
1 large pkg. Hidden Valley Ranch
dressing
1 pkg. Pillsbury crescent roll dough
Use any combination of fresh vegetables cut very fine
(celery, onions, green peppers, mushrooms, broccoli, cauliflower,
etc.)
Spread dough in 9 x 13-inch pan. Bake at 375° for 10 to 13
minutes until lightly brown. Cool. Mix together the softened cream
cheese and dressing mix; spread over cooled dough and top with
sliced vegetables. Chill and serve in small squares.
Alice Burch
194
GARDEN VEGETABLE PIZZA
Crust:
3 c. unsifted all-purpose flour
1 pkg. rapid-rising dry yeast
1 tsp. salt
1 c. very warm water (120° to 130°)
2 Tbsp. olive oil
1 Tbsp. honey
In large bowl, combine flour, yeast and salt. In small bowl, mix warm water, olive
oil and honey. Stir into flour mixture until well blended and dough forms. Turn dough
onto floured surface and knead 3 minutes. Lightly oil mixing bowl. Place dough into
bowl, turning to bring oil side up. Cover with clean cloth and let rise until double in size.
Heat over to 400°. Grease baking sheets and sprinkle with yellow cornmeal. Punch down
dough and roll onto rounds. Place on prepared sheets and bake 8 to 10 minutes or just
until lightly browned.
Topping for Pizza:
2 Tbsp. olive oil
1 small red onion, thinly sliced
1 small green pepper, cut into thin
strips
1 small red pepper, cut into thin strips
1 Tbsp. dried oregano leaves
1 small zucchini, cut into thin slices or
strips
3 ½ oz. fresh shitake mushrooms with
stems removed and cut into strips
2 cloves garlic, finely chopped
¼ tsp. salt
¼ tsp. ground black pepper
1 c. shredded Mozzarella cheese
4 plum tomatoes, thinly sliced
1 c. freshly grated Parmesan cheese
½ c. crumbled Blue cheese (optional)
In large skillet, heat 1 tablespoon olive oil over
medium heat. Add onion, green and red peppers and
oregano. Saute 3 minutes. Stir in zucchini and
mushrooms. Saute 5 minutes. Add garlic, salt and
pepper. Cook 2 minutes. Remove from heat and set
aside. Brush tops of pizza crusts with remaining 1
tablespoon of olive oil. Layer Mozzarella, tomato slices
and sautéed vegetables. Sprinkle with Parmesan cheese
and top with Blue cheese if desired. Bake 8 to 10
minutes or until cheese melts and is lightly browned.
Marion Scheer
195
TWO-GRAIN VEGETABLE CASSEROLE
2 medium carrots, halved lengthwise
and thinly sliced
1 c. fresh small mushrooms, quartered
1 c. canned black beans, rinsed and
drained
1 (8 oz.) can whole kernel corn,
drained, or 1 c. frozen whole kernel
corn
1 c. vegetable broth
½ c. pearl barley
¼ c. bulgur
⅓ c. snipped parsley
¼ tsp. garlic salt or fresh garlic
½ c. shredded Cheddar cheese
In a 1 ½-quart casserole, combine all ingredients, except cheese. Cover and bake
in a 350° oven about 1 hour, or until barley and bulgur are tender, stirring once halfway
through the baking time. Sprinkle with cheese. Cover and let stand about 5 minutes or
until cheese melts.
To prepare ahead, prepare and cook casserole as directed, except do not add
cheese. Cool, cover and freeze for up to a month. To reheat, partially defrost and bake,
covered, in a 350° oven for 50 to 60 minutes or until heated through, stirring once. Stir
again; sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts. Serves 6
to 8.
Lucille Tucker
ACABAZITAS
4 zucchini, sliced thin
1 small can green chilies, seeded and
sliced
1 large onion, sliced
1 small can (6 oz.) whole kernel corn,
drained
2 c. Cheddar cheese, grated
2 Tbsp. olive oil
Add olive oil to fry pan. Add zucchini, green chilies and onion. Stir often until
tender. Add corn the last 3 minutes. Pour off juices. Add grated cheese. Re-cover with lid
and let stand 3 minutes.
Judy Spencer
ZUCCHINI
4 medium zucchini, grated on coarsest
side of grater
1 tsp. salt
4 Tbsp. butter or 2 Tbsp. olive oil
½ c. thin sliced scallions
2 Tbsp. chopped fresh basil
½ c. sour cream
Add salt to zucchini and let stand 5 minutes. Drain in a sieve, pressing out liquid.
Heat butter or oil in skillet. Add scallions and stir 1 minute. Add zucchini and stir and
cook until tender (5 to 7 minutes). Add basil and sour cream.
Judy Spencer
196
ZUCCHINI CORN-FETTI
2 Tbsp. butter or oleo, melted in
saucepan
2 c. zucchini, thinly sliced
¼ c. green pepper
1 (12 oz.) can golden whole kernel
corn, drained
½ tsp. basil
⅛ tsp. pepper
½ c. Cheddar cheese, shredded
Melt butter in saucepan; add zucchini, onion and
green pepper. Cook all ingredients for 8 to 10 minutes. Stir in
corn, basil and pepper. Heat thoroughly and add cheese. Heat
until melted. Pour into serving dish and garnish with a tomato
cut into wedges.
*Note: If there is not enough liquid in which to heat
the vegetables, add some of the juice from the corn. Serves 6.
Lucille Tucker
ZUCCHINI PUREE
Cook zucchini just a few minutes. Drain well and puree in food processor.
Combine with 2 or 3 tablespoons butter or margarine, a few gratings of nutmeg, salt and
pepper. Heat and serve. Or, as a variation, try a little rosemary chopped very fine instead
of the nutmeg.
Missy Pooley
ZUCCHINI PARMESAN
6 medium sliced zucchini
⅔ c. chopped onion
1 large clove garlic
¼ tsp. salt
¼ tsp. pepper
¼ tsp. oregano
¼ tsp. rosemary
4 c. peeled tomatoes
¼ c. olive oil
Heat oil in large skillet. Add zucchini, onion, parsley,
garlic, salt, pepper, oregano and rosemary. Saute mixture over
medium heat, stirring often, until zucchini is crisp and tender (15
minutes). Toss in chopped tomatoes and continue to sauté until
tomatoes are thoroughly heated (5 minutes). Turn mixture into a
serving dish; sprinkle with Parmesan cheese. Serves 8.
Lorraine Dunn
197
ZUCCHINI TORTE
3 c. coarsely grated zucchini
¾ tsp. salt
Dash of pepper
¼ c. oil
½ c. Bisquick
3 to 4 eggs
Mix all ingredients and pour into a greased baking dish. Top with more grated
cheese. Bake at 350° for 45 minutes or until set.
Dottie Ehmann
Fruits:
BAKED SPICED APPLES
2 large Red Delicious apples
¼ c. lemon juice
¼ c. sliced almonds
4 tsp. brown sugar
1 stick butter
½ tsp. cinnamon
4 c. raisins
Wash and remove stems from apples; cut
each in half crosswise and remove cores. Place
in small baking dish, cut side up. Brush with
lemon juice. Melt butter and pour ¼ cup evenly
over apples.
Mix together brown sugar, cinnamon, sliced almonds, raisins and remaining
butter. Pour evenly over apples. Bake in 350° oven until apples are tender and mixture is
golden brown. Serves 4.
Shirley McMullen
BROWN SUGARED APRICOTS
3 (17 oz.) cans apricots, drained
4 oz. Ritz crackers, crushed
1 c. brown sugar, firmly packed
Place drained apricots in bottom of 9 x 13 x 2-inch baking dish. Combine crushed
crackers with brown sugar and crumble over fruit. Drizzle melted butter over fruit. Bake
at 300° for 40 minutes. Serves 8.
Billee Kessler
198
BLUEBERRY SAUCE
2 c. fresh blueberries
½ c. sugar
Pinch of salt
1 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. lemon juice
½ c. pineapple juice
Rinse and drain blueberries. In a saucepan, mix sugar, salt and
cornstarch. Add water and juice and stir until dissolved. Add blueberries.
Over moderate heat, bring mixture to a boil. Stir one or two
minutes until the sauce thickens. Avoid crushing berries. Yields 2 cups of
sauce. Yum, over pancakes or waffles.
Lorraine Wissner
CRANBERRY CHERRY RELISH
1 lb. fresh cranberries
2 c. sugar
½ c. fresh orange juice
½ c. cranberry juice
finely grated zest of 1 orange
1 c. dried cherries
Pick through cranberries; rinse, then drain well. Combine the cranberries, sugar,
orange juice, cranberry juice and orange zest. Place over medium heat; boil slowly until
the berries pop open, about 10 minutes.
Skim the foam off the surface with a metal spoon; stir in the cherries and let cool
to room temperature. Cover and refrigerate. (It will last up to one month).
Addie Blake
CRANBERRY CHUTNEY
1 pkg. cranberries
1 ½ c. sugar
1 cinnamon stick
1 c. water
1 Tbsp. grated orange peel
1 c. orange juice
1 c. golden raisins
1 c. walnuts, chopped
1 medium apple, chopped
¼ c. orange sections, cut up
Put first four ingredients in pan over medium heat; bring to a boil and lower heat.
Cook 15 minutes. Remove from heat and add remaining ingredients. Cover and
refrigerate.
CRANBERRY SAUCE
1 c. ground cranberries
1 c. chopped apple (1 apple)
Mix together. Great for turkey sandwiches and plain (a new twist).
Ann McKinney
199
HOT CURRIED FRUIT
1 (29 oz.) can peach halves
1 (29 oz.) can pear halves
1 (16 oz.) can apricot halves
1 (8 ½ oz.) can pineapple chunks
About 20 maraschino cherries
¾ c. light brown sugar, packed
3 ½ to 4 tsp. curry powder
Drain all fruits. In 3-quart baking dish, place peaches and pears hollow side up.
Place apricots on top. Sprinkle pineapple and cherries over fruit. Combine butter, sugar
and curry powder. Sprinkle over fruit. Bake at 325° for 1 hour, basting 3 or 4 times. Cool
and refrigerate at least 1 day. Heat before serving. Serves 10 to 12. Good with ham or
pork.
Billee Kessler
FRUIT IN SPICED WINE
1 ½ c. white Port wine
¾ c. sugar
2 Tbsp. quick-cooking tapioca
4 (2-inch) cinnamon sticks
10 whole cloves
¼ tsp. ground nutmeg
2 red apples, cut into 2-inch chunks
1 (16 to 17 oz.) can pear halves,
drained
1 (16 to 17 oz.) can peach slices,
drained
1 (14 ½ or 20 oz.) can pineapple slices,
drained and halved
In 4-quart saucepan, combine Port wine, sugar, tapioca, cinnamon, cloves, ginger
and nutmeg; let stand 5 minutes to soften. Over medium heat, heat mixture, stirring
constantly, until it thickens and boils. Add apples and continue cooking for 5 minutes.
Stir in remaining ingredients; heat to boiling. Makes 10 accompaniment servings.
Marilyn Brackett
FRESH FRUIT PUDDING COMPOTE
1 ¾ c. milk
1 Tbsp. orange liqueur or orange juice
1 (3 oz.) pkg. vanilla instant pudding
1 c. whipped topping
1 ½ c. fresh blueberries
1 ½ c. sliced fresh strawberries
1 ½ c. sliced bananas
1 ½ c. sliced peaches
Whipped topping (optional)
Combine milk, liqueur and pudding mix in a bowl; beat at low speed of an electric
mixer 1 minute. Add 1 cup whipped topping and beat and additional minute. Combine
fruit; arrange half of fruit mixture in 8 to 10 individual compotes; top with pudding
mixture. Top with remaining fruit. Garnish with additional whipped topping, if desired.
Yields 8 to 10 servings.
Shirley McMullen
200
FRESH PEACH SAUCE
2 c. crushed fresh peaches (about 4)
½ c. sugar
½ c. orange juice
2 tsp. lemon juice
1 tsp. vanilla (or use half almond
extract)
In 1 ½-quart saucepan, mix crushed peaches, sugar and orange juice. Place over
high heat and stir until boiling. Reduce heat to low and let simmer for 15 minutes or until
thick without covering. Remove from heat; stir in lemon juice and extract. Makes 2 cups.
Serve warm on pound cake or chill the sauce to make up parfaits to place in freezer for
future use.
Phyllis Nesbitt
PINEAPPLE CASSEROLE
1 (20 oz.) can pineapple chunks
½ c. sugar
3 Tbsp. flour
1 c. shredded cheddar cheese
Drain pineapple, reserving 3 tablespoons juice. Combine sugar and flour. Stir in
pineapple juice. Add cheese and pineapple. Stir well. Spoon into 1-quart baking dish.
Bake at 350° for 20 to 30 minutes.
Eleanor Kirlin
RHUBARB CONSERVE
6 c. rhubarb, washed and cut in 1-inch
pieces
4 c. sugar
1 c. raisins
1 lemon, sliced thin and quartered
½ c. nut meats
Cook all but nuts together until thick (no water). Add nuts. Put in sterilized
glasses and cover with paraffin (tart). It becomes sweeter as it “seasons”. Delicious with
chicken or beef.
Martha Clark
SCALLOPED PINEAPPLE
8 slices bread, cubed
1 ¾ c. sugar
1 c. melted butter
3 beaten eggs
2 (20 oz.) cans pineapple
chunks, drained
¾ c. milk
Mix bread, butter and sugar. Add eggs, pineapple and milk. Make
day before and refrigerate. Bake at 325° for 45 minutes to 1 hour.
Jo Garner
201
PINEAPPLE SOUFFLE
¼ lb. butter, melted
5 slices white bread, cubed
2 eggs
1 Tbsp. flour
1 can crushed pineapple, undrained (1 ¾ c.)
¼ c. sugar
½ tsp. salt
Prepare the day before serving. Mix butter and bread together in a large bowl. In a
separate bowl, beat 2 eggs. Add sugar, flour, pineapple and salt. Combine with bread
mixture. Put in buttered oblong baking dish. Keep overnight in refrigerator. Bake at 350°
for one hour. Serves 4.
Margaret Kubasta
MARSHMALLOW FRUIT DIP
⅛ tsp. nutmeg
⅛ tsp. cinnamon
1 small jar Marshmallow Crème
12 oz. cream cheese
1 Tbsp. orange juice
Mix ingredients and chill. Serve as a dip for fresh fruit.
Ruth Johnson
DESSERTS
Cakes:
AL BRUMMIT’S BIRTHDAY CAKE
1 (18 ½ oz.) Duncan Hines Butter cake mix
Prepare cake as directed; cool. Split in two.
Frosting:
2 c. sugar
1 (16 oz.) carton Breakstone sour
cream
1 (12 oz.) pkg. frozen coconut, thawed
and drained or 12 oz. fresh coconut,
grated
1 ½ c. Cool Whip
Combine sugar, sour cream and all but ½ cup coconut. Blend well and chill.
Reserve 1 cup; spread remainder between layers.
Combine reserved sour cream mixture with Cool Whip; spread on top and sides of
cake. Sprinkle reserved coconut on top. Seal cake in airtight container and refrigerate for
3 days. Wonderful and moist.
202
ALMOND CAKE
¾ c. melted butter or oleo
1 ½ c. white sugar
2 eggs
1 tsp. almond extract
½ tsp. vanilla
Pinch of salt
1 ½ c. flour
Beat together butter and sugar; add one egg at a time and beat well. Mix in
remaining ingredients. Line an 8 to 10-inch cast-iron fry pan with foil. Pour in mixture.
Sprinkle with 2 teaspoons sugar and slivered almonds. Bake at 350° for 30 to 40 minutes.
Test with toothpick.
Jean Reisch
APPLE CAKE
1 ½ c. oil
2 c. sugar
3 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. chopped apples
1 c. chopped walnuts
1 stick oleo
¼ c. milk
1 c. brown sugar
Mix together oil, sugar, eggs and vanilla. Sift together flour, salt and baking soda.
Mix all ingredients together and add apples and walnuts. Pour into greased tube pan.
Bake at 350° for 1 hour. Remove from oven.
Boil oleo, milk and brown sugar for 3 minutes. Pour hot sauce over hot cake and
leave in tube pan for 2 hours.
Bev Wheatley
GERMAN APPLE CRUMB CAKE
1 ½ c. sifted all-purpose flour
½ c. soft butter
Dash of salt
5 c. thinly sliced apples
2 Tbsp. quick-cooking tapioca
½ c. sugar
¾ tsp. cinnamon
¼ tsp. nutmeg
Combine first 4 ingredients and mix well with a fork or pastry blender until
crumbs are formed. Measure out ¾ cup of crumbs and set aside. Press remaining crumbs
into a 9-inch deep dish pan. Press crumbs around bottom and ¾ of the way up the sides.
Prepare apples. Over the top of the apples, sprinkle tapioca, sugar, cinnamon and
nutmeg. Mix together carefully. Arrange apples in the crumb shell. Bake at 425° for 20
minutes, then sprinkle remaining ¾ cup of crumbs on top. Bake 20 to 25 minutes longer
or until crumbs are golden brown. Serve warm or cold. Yields 6 to 8 servings.
Isobel Davidson
203
APPLESAUCE CAKE
1 c. butter
1 c. sugar
2 eggs
3 ½ c. flour
1 tsp. baking soda
Pinch of salt
1 tsp. cinnamon
2 tsp. cloves
2 tsp. nutmeg
2 c. raisins
2 c. unsweetened applesauce
Cream butter and sugar until light and fluffy. Add eggs; beat well. Set aside. Sift
together flour, baking soda, salt and spices. Remove ½ cup flour mixture and stir into
nuts and raisins. Set both aside. Alternately stir flour mixture and applesauce into
creamed mixture. Mix well. Add nuts and raisins; stir to blend. Pour batter into greased
and floured Bundt cake pan. Bake at 350° for 65 to 75 minutes or until cake tests done
with wooden toothpick. Cool in pan 10 minutes. Turn out on rack to complete cooling.
Billie Robinson
BANANA LOAF CAKE
⅓ c. butter
1 ½ c. flour
1 c. sugar
1 egg
4 Tbsp. milk
1 tsp. vanilla
4 small or 2 large bananas, mashed
Mix in order given. Cream butter and sugar together. Then add egg and milk. Sift
dry ingredients, then add vanilla and bananas. (If too stiff, add a little more milk.) Bake in
a loaf pan at 350° until done (about 45 minutes). Leave plain or you can put icing of your
choice. Enjoy.
Ronnie Lever
BANANA SPLIT CAKE
3 c. graham cracker crumbs
1 ½ sticks margarine or butter, melted
2 c. powdered sugar
2 sticks butter or margarine
1 ½ tsp. vanilla
2 eggs
1 large can crushed pineapple
5 to 7 bananas
2 pkg. Dream Whip
Chopped nuts and cherries (if desired)
Combine graham cracker crumbs with 1 ½ sticks margarine (melted). Press into 9
x 13 pan.
Combine and beat with mixer for 20 minutes the powdered sugar, 2 sticks butter
or margarine, vanilla and eggs. Spread on crumb mixture. Drain pineapple and spread on
beaten mixture. Slice bananas on top of pineapple.
Whip Dream Whip according to package directions. Spread on top of bananas.
Decorate with chopped nuts and cherries if desired. Store in refrigerator, covered.
Toots Foth
204
BLITZ TORTE
Cake Batter:
½ c. soft shortening
¾ c. confectioners sugar
¼ tsp. salt
4 egg yolks, beaten
3 Tbsp. milk
Meringue:
4 egg whites, beaten until frothy
½ c. shaved blanched almonds
1 c. sugar (half confectioners)
2 Tbsp. granulated sugar
Cake: Mix thoroughly shortening and confectioners sugar. Beat in egg yolks. Sift
together and stir in flour, baking powder and salt. Stir in milk. Spread batter in two 8-inch
layer pans, greased and floured.
Meringue: Beat egg whites until frothy. Gradually beat in sugar. Spread half of
the meringue over the batter in each pan and sprinkle each with half of the almonds and
sugar.
Bake at 325° for 35 to 40 minutes. Cool, then remove from cake pans, placing one
layer meringue side up on cake plate. Fill with custard filling or whipped cream and
cover with the second layer, also meringue side up. Refrigerate until served. Makes 12
servings.
Barbara Walter
205
BLUEBERRY CRUMB CAKE
Pick over and mash 2 cups fresh blueberries. Set aside to dry on towel.
Topping:
⅓ c. sifted all-purpose flour
½ c. sugar
1 tsp. cinnamon
¼ c. butter
Adjust rack to center of oven. Preheat to 375°. Butter a 9-inch square baking pan.
Prepare Topping: In small bowl, mix flour, sugar and cinnamon. With pastry
blender, cut in butter until it resembles coarse crumbs. Set aside.
Cake:
2 c. sifted flour
½ tsp. salt
¼ c. butter
1 tsp. vanilla
1 egg
½ c. milk
¾ c. sugar
Grated rind (1 lemon)
½ c. chopped nuts
Sift together flour, baking powder and salt. Place dry blueberries in large bowl.
Sprinkle with 1 ½ tablespoons of sifted
ingredients. Stir around blueberries.
Set aside blueberries and separate bowl
of sifted dry ingredients.
In mixer bowl, cream butter.
Beat in vanilla and sugar and beat 1
minute. Add egg and beat 1 minute. On
lowest speed, add flour in three
additions and milk in two additions,
beating until smooth. Remove from
mixer and add lemon rind. Batter will
be stiff. Fold in blueberries with
spatula, carefully. Turn batter into pan,
smooth over and sprinkle nuts over top
and reserved topping over nuts. Bake
for 50 minutes or until top is well
browned. Cool for 30 minutes. Great
with ice cream. Yields 9 to 12 portions.
Lorraine Wissner
206
CARROT CAKE
2 c. flour
2 c. sugar
2 tsp. soda
1 tsp. salt
4 eggs
1 tsp. cinnamon
1 tsp. vanilla
1 ½ c. oil
2 c. raw carrots
1 c. crushed pineapple, drained
Blend flour, sugar, soda and salt. Add remaining ingredients. Bake in three 9-inch
greased and floured pans at 350° for about 30
minutes.
Icing:
1 pkg. softened cream cheese
1 stick butter
1 box powdered sugar
½ c. coconut
1 c. chopped nuts
1 tsp. vanilla
Jo Garner
CHEESE CAKE NO. 1
¼ c. graham cracker crumbs
4 (8 oz.) pkg. Philadelphia cream
cheese
2 c. sugar
2 pt. sour cream
4 large eggs
Fresh strawberries or blueberries
(optional: garnish)
Preheat oven to 325° to 350°. Butter 10-inch spring-form pan and lightly sprinkle
cookie crumbs over bottom of pan. Allow cream cheese to soften to workable
temperature and mix well with sugar. Add sour cream and mix. Beat eggs in separate
bowl and mix very lightly into cream cheese mixture.
Pour mixture into spring-form pan and bake for one hour at 325° to 350°. Turn
off oven. Let cake remain in closed oven for one hour. Remove from oven. Cool cake in
pan on cooling rack. Remove collar from pan. Refrigerate several hours or overnight for
easy slicing. Garnish with fresh fruit if desired. Serves 12 generously.
Adelaide White
207
CHEESE CAKE NO. 2
1 pt. sour cream
1 + c. sugar
4 eggs
Graham cracker crumbs
½ stick butter
½ tsp. vanilla
Butter inside of spring pan and
sprinkle with graham cracker crumbs until completely covered. (Leftover butter goes into
mixture.)
Mix all ingredients in bowl and pour into spring pan. Bake 60 to 70 minutes in
300° oven. Leave in oven with door open for about one hour after it is turned off.
Betty Akers
CHEESE CAKE NO. 3
1 ½ lb. cream cheese
1 ¼ c. sugar
1 tsp. salt
¼ c. sifted flour
5 eggs, separated
2 ½ Tbsp. lemon juice
1 tsp. vanilla
½ tsp. almond flavoring
1 c. sour cream
Combine cream cheese, one cup sugar and salt; mix well. Add flour and egg
yolks; beat thoroughly. Mix in lemon juice, vanilla, almond flavoring and sour cream.
Beat the egg whites with remaining sugar until stiff but not dry. Fold into cheese mixture.
Pour the mixture into chilled pie crust and bake for 1 hour at 325°.
Crust:
1 ½ c. graham cracker crumbs
¼ c. sugar
¼ c. chopped almonds
¼ c. melted butter
¼ tsp. salt
Combine ingredients and press mixture evenly on the bottom and sides of a
greased 10 ½-inch spring-form pan. Chill.
Muriel Benjamin
208
CHEESE CAKE SUPREME
1 tsp. cinnamon
¼ c. sugar
1 Tbsp. lemon juice
1 ¼ c. sugar
4 eggs
2 c. sour cream
4 Tbsp. sugar
1 tsp. vanilla
Grease a 10-inch spring-form pan with margarine. Mix the graham cracker
crumbs, cinnamon, ¼ cup sugar and melted butter well. Press into the sides and bottom of
spring-form pan. Set aside.
Using electric mixer, blend softened cream cheese with lemon juice. Add 1 ¼
cups sugar and eggs, one at a time, beating well after each addition. Pour into spring-form
pan and bake in a preheated 375° oven for 25 minutes. Remove cake and set oven
temperature to 450°.
While cake is baking, blend the remaining ingredients and pour over baked cream
cheese mixture after it is removed from the oven. Immediately return to oven and
continue baking for approximately 12 to 15 minutes. Remove from oven and cool.
Remove spring and refrigerate for 12 hours.
Joan Butterfield
CHOCOLATE ÉCLAIR CAKE
1 box graham crackers
2 small pkg. instant vanilla pudding
3 ½ c. milk
8 oz. Cool Whip, thawed
Mix pudding with milk. Beat for 2 minutes. Blend in Cool Whip by hand. Layer
in 9 x 12 pan the graham crackers on bottom, then pudding, then graham crackers, etc.,
ending with graham crackers. Refrigerate 2 hours.
Frosting:
2 sq. semi-sweet chocolate, melted, or
6 Tbsp. cocoa and 2 Tbsp. oil
2 tsp. white corn syrup
1 ½ c. 4x sugar
3 Tbsp. soft oleo
3 Tbsp. milk
Mix until smooth. Spread on top of chilled éclair cake. Refrigerate 24 hours.
Marvin Rogers
209
CHOCOLATE RASPBERRY MARBLED CAKE
1 (10 oz.) pkg. frozen raspberries,
thawed and drained (reserve syrup)
¼ c. raspberry jam
2 Tbsp. cornstarch
1 (18 ¼ oz.) pkg. chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed
milk
2 Tbsp. margarine, softened
1 egg
1 tsp. vanilla
Preheat oven to 350°. In one-quart glass measuring cup, combine ⅔ cup reserved
syrup, jam, and 2 tablespoons cornstarch. Microwave on High until thick and clear, 1 ½
to 2 ½ minutes. Stir in berries and set aside. Prepare cake mix as directed. Pour half of
batter into greased 13 x 9-inch pan. Bake 15 minutes. Do not over bake.
In small bowl, beat cream cheese, margarine and 2 tablespoons cornstarch until
fluffy. Gradually beat in condensed milk, then egg and vanilla. Pour evenly over cake in
pan. Spoon raspberry mixture in small amounts over top. Bake 10 minutes. Top with
remaining batter and bake 30 minutes longer, or until cake springs back when touched.
Refrigerate leftovers.
Nancy Scharsich
CHOCOLATE SHEET CAKE
2 sticks margarine
3 Tbsp. cocoa
1 c. water
2 c. sugar
2 c. flour
½ c. buttermilk
2 eggs
1 tsp. soda
1 tsp. vanilla
Bring to a rapid boil the margarine, cocoa and water. Remove from heat and mix
well with sugar and flour. Add buttermilk, eggs, soda and vanilla. Bake at 350° for 30
minutes in 9 x 13 baking pan.
Icing:
1 stick margarine
3 Tbsp. cocoa
⅓ c. buttermilk
1 box confectioners sugar, sifted
1 tsp. vanilla
1 c. nuts, chopped
Bring to a boil the margarine, cocoa and buttermilk. Add confectioners sugar,
vanilla and nuts. Pour on hot cake and let cool.
Margaret McPherson
210
CITRUS POPPY SEED DELIGHT
Cake:
1 ⅓ c. orange juice
3 eggs
1 (18.25 oz.) box lemon cake mix
½ c. Wesson oil
1 ½ to 2 Tbsp. poppy seeds
Zest from an orange and lemon or ½
Tbsp. dried zest
Icing:
2c. powdered sugar, sifted
2 to 3 Tbsp. orange juice
zest from an orange and lemon
Cake: Preheat oven to 350°.
Spray Bundt pan with no-stick cooking
spray. Using an electric mixer, beat
together orange juice, oil and eggs. Add
cake mix to batter; mix until moistened.
Continue to mix for 2 minutes on high.
Fold in poppy seeds and zest. Pour
batter into Bundt pan. Bake 30 to 35
minutes. Invert cake onto cake plate; cool completely. Spoon icing over cake and top
with extra zest.
Icing: Combine all ingredients and mix well. Icing should be moderately thick.
Add more sugar or juice to achieve desired consistency.
Elise Burnett
211
COCONUT CAKE NO. 1
½ c. vegetable shortening, softened
¼ c. unsalted butter, softened
2 c. sugar
1 ½ tsp. vanilla extract
½ tsp. coconut extract
½ tsp. almond extract
3 c. sifted cake flour
1 Tbsp. baking
powder
¼ tsp. salt
1 c. whole milk
6 egg whites
Coconut Icing
2 c. flaked coconut (preferably fresh)
Assemble all ingredients and utensils. In a large bowl, cream shortening and
butter; gradually add sugar. Add flavorings. Sift flour, baking powder and salt. Add
alternately to sugar mixture with the milk, ending with the flour.
In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 20 to 25
minutes, or until wooden pick inserted in center comes out clean. Cool in pans 10
minutes. Spread plenty of coconut icing between layers, then ice entire cake. Sprinkle
with remaining coconut, pressing into icing.
Coconut Icing:
1 ½ c. sugar
½ tsp. cream of tartar
¼ tsp. salt
½ c. hot water
5 egg whites
¾ tsp. coconut extract
½ tsp. vanilla extract
In heavy saucepan, combine sugar, cream of tartar, salt and hot
water. Cook over medium heat, stirring constantly, until sugar is
dissolved and mixture becomes clear. Cook without stirring until syrup
reaches the soft-ball stage (238° to 240° on a candy thermometer).
In a large bowl, beat egg whites until soft peaks form; continue
to beat, slowly adding syrup mixture. Add coconut and vanilla extracts.
Continue beating until stiff peaks form and frosting is thick enough to
spread.
Yields 3 cups; calories 380, fat 12.8 g., cholesterol 10 mg. and sodium 220 mg.
Terri Hardtle
212
COCONUT CAKE NO. 2
1 pkg. white cake mix
½ can cream of coconut
(approximately 7 oz.)
1 (8 oz.) sour cream (1c.)
1 (8 oz.) Cool Whip (1 c.)
¼ c. sugar
Coconut
Mix and bake as directed on cake box. When cake is done, punch holes all over
top with fork; pour in cream of coconut. Let cool.
Frosting: Mix together sour cream, Cool Whip and sugar. Frost cake and sprinkle
coconut over entire cake.
Betty Hartman
COCONUT POUND CAKE
1 ½ c. Crisco
2 ¼ c. sugar
5 eggs, one at a time
3 c. sifted flour
¼ tsp. salt
1 c. milk
2 tsp. coconut flavoring
6 or 7 oz. can flaked coconut
Grease and flour a 10-inch tube pan. Sift flour, baking powder and salt together.
Add dry ingredients alternately with milk, beating well after each addition. Add flavoring
and mix well. Stir in coconut real well. Place in cold oven and bake for 1 hour and 25
minutes at 325°. Let cool in pan. When removed, place under cake cover to retain
moisture.
Ice with 7 Minute Icing and sprinkle with loose coconut. Makes a large cake.
Freezes well.
Cecile Bell
FRESH COCONUT CAKE
1 pkg. white cake mix (Duncan Hines)
2 whole eggs, plus 1 c. water
Oil (amount specified on box)
Bake as directed in two 8-inch pans. When done, cool completely on cake rack.
Split layers in half and fill with the following filling.
Filling:
1 (16 oz.) pkg. sour cream
2 c. sugar
12 oz. frozen coconut, thawed
Mix. Set aside 1 cup filling. Use rest for filling between split layers. Frost top and
sides of cake with the 1 cup of reserved filling combined with one 8-ounce package of
Cool Whip (thawed). Refrigerate for at least 24 hours before serving.
Marguerite Motes
213
DIRT CAKE
1 large pkg. Oreo cookies (1 ¼ lb.)
½ stick butter
1 (8 oz.) cream cheese
1 c. powdered sugar
2 pkg. French vanilla instant pudding
(small pkg.)
3 ½ c. milk
1 (12 oz.) Cool Whip
You will also need an 8-inch round flowerpot (approximately 8 or 9 inches high).
Grind cookies in a food processor or blender. Cream together butter, cream cheese
and powdered sugar. Mix instant pudding, milk and Cool Whip. Combine these two after
creaming and mixing.
P.S. First Step: I roll my cookies between two sheets of wax paper with a rolling
pin and put a round piece of wax paper in bottom of the flowerpot. Layer the ground up
cookies, then the cream mixture, until the last layer, leaving the cookie mixture for the
top and finished layer. Add a few silk flowers and a garden trowel and you’ve got
yourself a Dirt Cake.
Whatever you do, don’t double the recipe unless you plan on feeding an army.
Enjoy!
Dee Battista
DUMP CAKE
1 (20 oz.) can crushed pineapple with
juice
1 can cherry or apple pie filling
1 pkg. yellow cake mix (not with
pudding)
1 c. chopped nuts
1 ½ sticks margarine, cut up
Dump pineapple in 13 x 9 x 2 ungreased Pyrex pan. Add pie filling on top.
Sprinkle dry over the top of the cake mix (Duncan Hines is my favorite). Cover with
chopped nuts, then cut up margarine. Bake at 350° for one hour.
Florence Otto
DUTCH CHOCOLATE SPICE CAKE
1 ½ c. water
1 c. sugar
1 c. dates, finely cut
1 stick margarine
1 tsp. cinnamon
¾ tsp. cloves
½ tsp. salt
2 Tbsp. cocoa
2 c. flour
2 tsp. soda
3 Tbsp. cold water
1 tsp. vanilla
Place first 8 ingredients in saucepan; boil 10 minutes, stirring. Let cool, then add
flour, alternately with soda dissolved in water. Stir in vanilla. Pour batter into greased 9inch cake pan. Bake at 350° for 45 minutes. Cool on rack. Dust with powdered sugar or
frost with Coffee frosting.
Dorah Smith
214
EASY CHOCOLATE CAKE
Cake:
1 stick oleo
1 c. sugar
4 eggs
1 can chocolate syrup
1 c. self-rising flour
Icing:
½ stick margarine
½ semi-sweet chocolate bits
¾ c. sugar
⅓ c. canned evaporated milk
Cake: Mix ingredients and pour into 9 x 13-inch pan. Bake at 350° for 30
minutes. Remove to cool.
Icing: Mix icing ingredients in small bowl. Boil 2 minutes only. Spread on cake
while warm.
Jo Ware
EGG NOG CAKE
½ to ⅓ c. bourbon
2 to 3 Tbsp. rum
½ tsp. almond extract
1 oz. almond macaroons
1 large angel food cake
½ lb. sweet butter
1 ¾ c. powdered sugar
5 egg yolks, beaten
1 c. chopped almonds
Slice cake horizontally 3 times to make 4 layers. Cream butter and powdered
sugar. Add egg yolks; stir in ¾ cup almonds and ½ cup bourbon, rum, almond extract and
ground or crumbled macaroons. Spread filling between layers of cake. Cover with plastic
wrap and store overnight in refrigerator. Next morning, frost cake as follows:
Frosting:
1 c. heavy cream
2 Tbsp. powdered sugar
1 Tbsp. bourbon
1 Tbsp. rum
Whip cream; add powdered sugar, then slowly stir in bourbon and rum. Frost cake
with this mixture and garnish with remaining almonds. Return to refrigerator until
serving time. Leftovers freeze well. Can add coconut.
M.J. Gilmore
215
GRANNY CAKE
2 c. flour
1 ½ c. granulated sugar
1 tsp. soda
½ tsp. salt
2 beaten eggs
1 (16 oz.) can crushed pineapple,
undrained
1 c. evaporated milk
1 stick margarine
1 tsp. vanilla
Mix first 4 ingredients, then mix in
beaten eggs and pineapple. Pour into a 9 x 13-inch greased pan. On top of batter, sprinkle
½ cup granulated sugar and chopped pecans. Bake for 40 minutes at 350°. While cake is
baking, bring to boil evaporated milk, 1 cup granulated sugar, margarine and vanilla. As
soon as cake is out of the oven, spoon hot syrup over top of cake.
I like to decorate the plates with a sliced strawberry and kiwi fruit and serve this
at a dinner party.
Sheila Lindsay
HOT FUDGE PUDDING CAKE
1 ¼ c. sugar (divided)
7 Tbsp. cocoa (divided)
⅓ c. butter or margarine, melted, or
butter flavored shortening
½ c. light brown sugar, packed
1 ¼ c. hot water
¼ tsp. salt
⅓ c. milk
1 ½ tsp. vanilla
Preheat oven to 350°. Stir together ¾ cup sugar (granulated), flour, cocoa, baking
powder and salt. Stir in milk, melted butter and vanilla. Beat until smooth. Spread batter
into ungreased 8 or 9-inch square baking pan. Stir together remaining ½ cup granulated
sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle evenly over batter. Pour
hot water over top. Do not stir.
Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes. Spoon
into dessert dishes, spooning sauce from bottom over top.
Optional: Garnish with whipped topping. Serve hot or cold, but better hot.
Lois Bailey
216
HOT MILK CAKE
4 eggs
2 c. sugar
1 tsp. vanilla
1 stick margarine
1 c. milk
Melt butter in milk (do not boil). Beat with mixer the eggs until fluffy. Add sugar
and beat thoroughly. Add flour and hot milk alternately, then add vanilla.
Fold in baking powder by hand. Pour into greased and floured 9-inch cake
tins. Bake 25 minutes at 350°. Frost with your favorite frosting.
Winnie Dew
ITALIAN LOVE CAKE
1 box Fudge Marble cake mix
¾ c. sugar
4 eggs
1 tsp. vanilla
1 (3 ¾ oz.) box instant chocolate
pudding
1 c. milk
1 (8 oz.) carton whipped topping
Mix cake as directed on box. Pour into greased and floured 9 x 13 pan. Combine
Ricotta, eggs, sugar and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350°
for 1 hour. Cool. Mix pudding with milk. Fold in whipped topping. Spread over cake.
Refrigerate. Serves 10 to 12.
Ann Clark
Celia DeVore
Olga Terry
KRAZY KAKE
1 ½ c. flour
1 c. sugar
½ tsp. salt
1 tsp. baking soda
3 Tbsp. cocoa
1 tsp. vanilla
1 Tbsp. vinegar
5 Tbsp. salad oil
Sift together the first 5 ingredients into an ungreased 8-inch
square pan. Spread ingredients out. Make 3 holes for vanilla,
vinegar and salad oil. Pour one cup water over all. Mix and blend
very well. Bake at 350° for 35 minutes.
Sue Boyer
217
LEMON POPPY SEED CAKE
1 (18.5 oz.) pkg. 97% fat-free yellow
cake mix
½ c. sugar
⅓ c. vegetable oil
¼ c. water
1 c. plain nonfat yogurt
1 c. egg substitute
3 Tbsp. lemon juice
2 Tbsp. poppy seeds
Lemon Glaze
Combine cake mix and sugar in a large mixing bowl; add vegetable oil and next 4
ingredients. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds.
Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350° for
40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan
on a wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze and cool
completely on wire rack. Yields 24 servings (156 calories, 27% from fat, per slice).
Lemon Glaze:
½ c. sifted powdered sugar
2 Tbsp. lemon juice
Combine ingredients, stirring until smooth. Yields ¼ cup (60 calories, 0% from
fat, per tablespoon).
Ann Clark
MACON CAKE
(Vinegar in a cake? Yup!)
1 ½ c. flour
1 c. sugar
3 Tbsp. cocoa
1 tsp. soda
½ tsp. salt
1 Tbsp. vinegar
6 Tbsp. canola oil
1 tsp. vanilla
1 c. water
Mix all ingredients with a wire whisk. Do not beat. Pour into an 8-inch square
pan. Bake 40 minutes at 350°. Frost when cool.
Carol Macon
218
MANDARIN ORANGE CAKE
1 yellow cake mix (no pudding;
Duncan Hines)
4 eggs
½ c. oil
1 (11 oz.) can Mandarin oranges with
juice
Hand mix to prevent oranges from breaking up. Follow
temperature and time on cake box (350° for 30 to 35 minutes). Cool
cake.
Topping:
1 (8 oz.) container Cool Whip (not
light)
1 (3 oz.) vanilla instant pudding (dry)
1 (20 oz.) can crushed pineapple with
juice
Mix dry pudding into Cool Whip, then add pineapple and juice. Hand mix.
Florence Otto
MIAMI BEACH BIRTHDAY CAKE
1 (6 oz.) pkg. (1 c.) semi-sweet
chocolate morsels
⅓ c. butter or oleo, melted
⅓ c. graham cracker crumbs
½ c. walnuts, chopped
2 c. flour, sifted
1 tsp. soda
1 tsp. salt (set aside)
½ c. butter
1 ½ c. sugar + 2 Tbsp.
2 eggs
1 tsp. vanilla extract
1 ¼ c. buttermilk or sour milk
1 c. heavy cream
Remove ⅓ cup morsels and melt; set aside. Combine ⅓ cup melted butter and
graham cracker crumbs; stir. Add chopped walnuts and ⅔ cup
chocolate morsels. Stir and set aside. Combine flour, soda and
salt; set aside.
Cream well the ½ cup butter and 1 ½ cups sugar. Add
eggs one at a time and beat well. Blend in melted morsels and
vanilla.
At low speed, add dry ingredients alternately with
buttermilk or sour milk, beginning and ending with dry
ingredients. Turn into tow 9-inch layer pans which have been
greased and floured. Sprinkle with crumb mixture. Bake at 375°
for 30 to 40 minutes. Cool and remove from pans with crumb
sides on top.
Beat cream and 2 tablespoons sugar until stiff. Fill and
frost sides. Refrigerate until just before serving.
Lucille Tucker
219
MOUND CAKE
(A Rich and Delicious Cake!)
chocolate cake mix
small can cream of coconut topping
1 c. sweetened condensed milk
1 (8 oz.) container whipped topping
1 (7 oz.) bag of coconut
Bake cake as directed in a 9x13 pan. Combine cream of coconut and sweetened
condensed milk. Punch holes in cake. Pour milk mixture over cake. When cake cools,
spread whipped topping over top and sprinkle with entire bag of coconut. Refrigerate
overnight before serving. Cut in squares.
Betty Keyser
PINEAPPLE CAKE
1 (2 layer size) yellow cake mix
1 (15 oz.) can crushed pineapple
1 c. milk
1 (3 ¾ oz.) pkg. vanilla instant pudding
1 (8 oz.) container Cool Whip
Mix and bake cake according to package directions. Put in 13x9-inch greased
and well-floured pan. Cook cake about 10 minutes. Poke holes in cake and spoon the
pineapple and juice over entire cake. Allow to cool completely.
Prepare frosting by putting 1 cup cold milk in medium-size mixing bowl. Add
vanilla, instant pudding and mix with rotary beater or electric mixer set on slow speed for
two minutes.
Fold in Cool Whip (you may not need all the Cool Whip). Spread on cake.
Refrigerate until ready to serve. Refrigerate any leftovers.
Eleanor Kirlin
PINEAPPLE NUT TELEPHONE CAKE
1 c. chopped nuts
2 c. flour
2 tsp. baking soda
1 (14 oz.) can crushed pineapple and
juice
2 c. sugar or 8 tsp. sugar substitute
2 beaten eggs or equivalent egg
substitute
Mix together (no beaters). Pour into 9x13 cake pan. Bake at 350° for 40 to 45
minutes.
Icing:
1 (8 oz.) softened real cream cheese
1 ½ c. powdered sugar
1 tsp. vanilla
With beaters, mix together. Spread on cake.
Pat White (Mrs. Walter)
220
PINEAPPLE TORTE
1 pkg. Duncan Hines yellow cake mix
4 eggs
1 can mandarin oranges (juice and all)
⅔ c. oil
Mix on medium speed; batter will be soupy. Bake in 4 layers, half the regular
size (fill cake pans until just bottom is covered) at 350° for 10 to 12 minutes. Cool.
Icing:
1 large can crushed undrained pineapple
1 pkg. vanilla instant jello pudding
Mix pineapple with pudding. Add Cool Whip. Put layers together like a torte
(don’t ice sides). Refrigerate; freezes nicely.
Jean Laforce
PUMPKIN ROLL
3 eggs, beaten 5 minutes
1 c. sugar
⅔ c. pumpkin
¾ c. flour
3 tsp. allspice
½ tsp. salt
1 c. chopped nuts
Beat sugar into eggs. Add pumpkin, flour and allspice.
Mix thoroughly and pour into greased and floured jelly roll pan.
Spread nuts on this mixture. Bake 15 minutes at 350° or until top
springs back. Spread confectioners sugar on tea towel and smooth
with hand. Remove cake from oven and turn onto tea towel.
Beginning at small, narrow end, roll towel and cake together.
Cool seam side down. Unroll onto large foil. Spread frosting. Re-roll and refrigerate
until ready to serve. Can be frozen.
Frosting:
8 oz. cream cheese (room
temperature)
1 c. confectioners sugar
1 tsp. vanilla
4 Tbsp. butter (at room temperature)
Mix well. Unroll cake, frost and roll up again.
Lorraine Hunter
221
RED VELVET CAKE
1 c. butter
1 ½ c. sugar
2 eggs
¼ c. red food coloring
2 tsp. cocoa
1 c. buttermilk
1 tsp. vanilla
2 ½ c. flour
1 tsp. salt
1 tsp. vinegar
1 tsp. soda
Cream butter and sugar; add eggs, one at a time. In a small bowl, mix food color
and cocoa. Add to sugar mixture. Add buttermilk
and vanilla alternately with four and salt. Mix
vinegar and soda; add to batter. Bake in two 9inch greased pans for 35 minutes at 350°.
Red Velvet Icing:
3 Tbsp. flour
1 c. milk
1 c. butter or margarine
1 c. sugar
1 tsp. vanilla
Combine flour and milk. Cook until
thickened. Cool. Do not refrigerate. Cream butter, sugar and vanilla. Add to milk
mixture. Mix well. Store in refrigerator, covered.
Toots Foth
SNICKERS CAKE
1 pkg. devil’s food cake with pudding
1 regular size pkg. caramels
½ c. milk
½ c. margarine
½ c. chopped nuts
1 c. chocolate chips
Prepare cake per directions on box. Set mixture aside in bowl. In saucepan, melt
together caramels, milk and margarine. Pour half the cake batter in a 9x13-inch pan;
bake at 350° for 20 minutes. Pour melted mixture over baked cake. Add remaining
unbaked cake mix. Top with chocolate chips and nuts. Bake at 350° for 10 minutes.
Even better the next day.
Sue Henry
222
TANGY LEMON CAKE
6 lemons
12 egg
1 ¼ c. ground almonds
2 c. sugar
Boil whole lemons for 1 to 2 hours, making sure they are always covered with
water. Blend whole lemons in food processor until they become pulp. Whisk eggs and
add to ground almonds. Add the rest of the ingredients and mix together thoroughly.
Grease a 9-inch spring-form pan; line with baking paper and grease the paper. Pour
batter into pan. Bake at 325° for 1 hour.
Mary Drohan
Pies:
BEST KEY LIME PIE
⅓ c. sugar
1 (8-inch) graham cracker crust
4 eggs, separated
½ c. lime juice
14 oz. can sweetened condensed milk
Beat egg yolks until light and thick. Blend in lime juice and milk and stir until
mixture thickens. Pour mixture into pie shell. Beat egg whites with cream of tartar until
stiff. Gradually beat in sugar until glossy peaks form. Spread over pie. Bake in a 350°
oven until meringue is golden brown, about 20 minutes. Chill and serve
Bobbe Mittelberg
CHEESE CAKE PIE
2 (8 oz.) pkg. cream cheese (room
temperature)
3 eggs
⅔ c. sugar
½ Tbsp. almond extract
pinch of salt
1 c. sour cream
3 Tbsp. sugar
pinch of salt
Blend the first 5 ingredients and bake in 9-inch pie pan for 30 minutes at 350°.
Cool for 20 minutes.
Combine the remaining ingredients; pour mixture over the center of pie and cook
at 350° for 10 minutes. Garnish pie.
Louise Miller
223
CHOCO-PEANUT BUTTER PIE
3 eggs
½ c. sugar
⅓ c. chunky-style peanut butter
½ c. semi-sweet chocolate pieces
1 c. light corn syrup
½ tsp. vanilla
pastry for 9-inch single crust pie (I use
9-inch deep crust)
whipped dessert topping (optional)
semi-sweet chocolate pieces (optional)
chopped peanuts (optional)
For Filling: In a mixing bowl, beat eggs lightly with a rotary beater or a fork until
combined. Stir in corn syrup, sugar, peanut butter and vanilla. Mix well. Sprinkle the ½
cup chocolate pieces over the bottom of an unbaked pastry-lined 9-inch pie plate. Pour
filling into pie shell. Cover edge of pie with foil. Brush edge of crust with oil first. Bake
in a 375° oven for 20 minutes. Remove foil. Bake for 15 to 20 minutes or until knife
inserted near the center comes out clean. Cover and chill to store for up to 48 hours.
Garnish with whipped topping, remaining chocolate pieces and peanuts, if desired.
Yields 10 servings.
Marjorie Glass
ENGLISH APPLE PIE
½ c. packed brown sugar
2 tsp. cinnamon
3 Tbsp. water
4 large cooking apples, pared and
sliced (about 6 c.)
In medium bowl, beat butter and brown sugar until light and fluffy. Stir in flour,
1 tsp. cinnamon and water, until smooth and thick. Stir in pecans.
Mound apples in 9-inch pie plate. Mix granulated sugar with remaining tsp. of
cinnamon. Sprinkle over apples. Spoon pecan topping over apples, in dollops. Bake in
lowest rack of oven, preheated to 375° for 45 to 50 minutes, or until apples are tender
when pricked with fork. Serve warm or cold in bowls with cream or ice cream.
Lorraine Hunter
FROZEN PEANUT PIE
⅓ c. peanut butter
½ c. milk
9-inch graham cracker crust
4 oz. cream cheese
1 c. 10x confectioners sugar
1 large Cool Whip
¼ c. finely chopped peanuts
Mix cream cheese, sugar, peanut butter and milk. Blend well. Pour into crust.
Sprinkle with peanuts. Freeze. Serve frozen.
Billie Robinson
224
FUDGE PIE
4 sq. chocolate
2 sticks butter
2 c. sugar
4 eggs
½ c. flour
½ tsp. salt
2 tsp. vanilla
Melt chocolate squares
Add sugar, eggs, flour, salt and
mixture into pan and bake at
toothpick in to see if it’s done.
ready.
Anne Munch
and butter in top of double boiler.
vanilla. Grease a pie pan. Pour this
350° for about 40 minutes. Stick
When toothpick comes out clean, its
HERSHEY PIE
10-inch graham cracker or chocolate
crust
1 (8 oz.) plain Hershey bar
20 large marshmallows
½ c. milk
1 pt. whipping cream
Bake graham cracker or chocolate crust following directions on pan. Cool. Melt
in top of double boiler the Hershey bar, marshmallows and milk. Cool for 1 hour in
refrigerator. Whip the whipping cream. Combine thoroughly with chocolate mixture and
pour into crust. Freeze for at least 2 hours.
Optional: Mix 1 ½ packages of chopped nuts with chocolate mixture and then put
½ package of nuts on top. Using a peeler, make curls of sweet chocolate on top.
Remove from freezer about 10 minutes before serving.
Ronnie Peterman
LEMON CHESS PIE
2 c. sugar
5 eggs
1 Tbsp. flour
½ c. oleo
1 c. milk
1 Tbsp. cornmeal
juice and grated rind of 1 large lemon
Cream sugar and oleo; add eggs, milk and beat well. Add
flour, cornmeal, lemon juice and rind. Pour mixture into 2 unbaked
shells. Bake at 350° for 30 minutes.
Lois Perry
225
MILE HIGH RASPBERRY PIE
1 (9-inch) pie shell, unbaked
1 (10 oz.) pkg. frozen raspberries,
thawed
3 egg whites
1 Tbsp. lemon juice
1 c. sugar
1 c. whipping cream, whipped
Prepare unbaked pie shell and press almonds into it. Bake until
golden brown at 450° about 10 to 12 minutes. Mix raspberries, egg
whites, lemon juice, sugar and almond extract and beat until very stiff.
Fold in whipped cream. Spoon into pie shell and freeze at least 5 hours. Remove from
freezer 15 minutes before serving.
Jean LaForce
MOCHA CREAM PIE
⅓ c. hot water
4 tsp. instant coffee granules, divided
½ (19.5 oz.) box light fudge brownie
mix (about 2 c.)
2 tsp. vanilla extract, divided
2 egg whites
Cooking spray
¾ c. 1% low-fat milk
3 Tbsp. Kahlua or other coffeeflavored liqueur, divided
1 (3.9 oz.) pkg. chocolate flavored
instant pudding & pie filling or a 4serving non fat instant chocolate
pudding
3 c. frozen reduced-fat whipping
topping, thawed and divided
chocolate curls for garish (optional)
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
Add brownie mix, 1 teaspoon vanilla and egg whites; stir well. Pour into a 9-inch pie
plate coated with cooking spray. Bake at 325° for 22 minutes. Let crust cool completely.
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1
teaspoon vanilla and pudding mix in a bowl; beat at medium speed of mixer for 1 minute.
Gently fold in 1 ½ cups whipped topping. Spread pudding
mixture evenly over brownie crust.
Combine remaining 1 tablespoon of Kahlua and
remaining 1 teaspoon of coffee granules in a bowl. Stir well.
Gently fold in remaining 1 ½ cups whipped topping. Spread
whipped topping mixture evenly over pudding mixture. Garnish
with chocolate curls.
You can substitute 2 tablespoons low-fat 1% milk for the
Kahlua in the pudding mixture and omit it in the topping for nonalcoholic version.
Janet Cline
226
LITTLE TRAVELERS KEY LIME PIE
¼ c. Nellie & Joe’s Key West Lime Juice
1 (14 oz. can sweetened condensed
milk
1 (9-inch) graham cracker pie crust
Whisk together lime juice and condensed milk. Fold into Cool Whip. Add green
food coloring, if desired. Pour into crust. Chill and serve or freeze to eat later.
This filling is also good as a dip for gingersnaps.
Belle Collins
OLD TIME BUTTERMILK PIE
9-inch pie shell
½ c butter.
2 c. sugar
3 rounded Tbsp. flour
3 eggs
1 c. buttermilk
1 tsp. vanilla
Dash of nutmeg
Have butter soft; add sugar and cream together. Add flour and eggs and beat
well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell. Bake at for 45
to 50 minutes at 350°. Cool before serving.
Winnie Dew
OZARK PIE
1 ⅓ c. white sugar
1 c. nuts
1 ½ tsp. vanilla
salt
1 ⅓ c. flour
2 c. apples, cut small
2 eggs, whisked
2 c. coconut
Sift flour, baking powder and pinch of salt into large bowl. Add remaining
ingredients and mix by hand until dry ingredients are absorbed. Press into a 9x13 pan,
greased. Bake at 325° for about 45 minutes to 1 hour, until golden brown.
Helen Percy
PEANUT BUTTER PIE
(Makes 3)
3 graham cracker crusts
1 c. milk
1 (8 oz.) cream cheese
1 to 1 ½ c. creamy peanut butter
2 (8 oz.) cartons whipped topping
Combine first 4 ingredients, beating the confectioners sugar and cream cheese
together until smooth and then adding milk and peanut butter. Fold in Cool Whip.
Freeze. Thaw fifteen minutes before serving. Garnish with dry-roasted peanuts.
Thora Chilson
227
PECAN PIE
2 eggs
⅓ c. white sugar
3 Tbsp. flour
2 Tbsp. margarine
1 c. white corn syrup
1 tsp. vanilla flavoring
1 c. chopped pecans
1 (9-inch) uncooked pie shell
Beat eggs; add sugar and flour and mix until sugar is dissolved. Add
butter, vanilla and syrup to mix. Add pecans. Bake in 300° oven for 1 hour
to 1 hour and 10 minutes.
This recipe also makes excellent small tarts. Adjust cooking time
accordingly.
Nancy Subosits
PENNSYVANIA DUTCH SHOO-FLY PIE
Liquid:
½ c. “Grandma’s” molasses
½ c. hot water
½ tsp. baking soda
Dissolve soda in molasses; stir, add water and set aside.
Crumbs:
2 c. flour
¼ c. shortening (oleo or Crisco, but it
must be solid, not liquid)
½ c. brown sugar
¼ tsp. salt
½ tsp. cinnamon
⅛ tsp. nutmeg
⅛ tsp. ginger
Combine sugar, flour, shortening and spices by “cutting in.” This makes a crumb
mixture.
Put almost half of crumb mixture in 1 unbaked 9inch pie shell. This is very important; otherwise, you will
have a wet bottom. Add molasses liquid and end with
remaining crumbs on top. Bake 30 minutes at 375° or until
knife comes out clean.
This is my family recipe from Allentown,
Pennsylvania, and we serve it as a breakfast treat.
Ann host
228
RASPBERRY RIBBON PIE
1 (9-inch) baked pie crust
1 (3 oz.) raspberry flavor gelatin
¼ c. sugar
1 (10 oz.) pkg. frozen raspberries
1 Tbsp. lemon juice
⅓ c. confectioners sugar
1 tsp. vanilla
1 c. heavy cream
fresh raspberries and/or whipped
cream for garnish
Prepare and cool pie crust. In a bowl, stir gelatin, sugar and boiling water until
sugar is dissolved. Add frozen berries and lemon juice. Stir until berries are thawed.
Cover and refrigerate until mixture mounds when dropped from a spoon.
In a small bowl, mix cream cheese, confectioners’ sugar and vanilla, using a wire
whisk. In another bowl, beat cream at medium speed until soft peaks form. Gradually
fold cream cheese mix into the cream. Spread ½ of cream cheese mix into pie crust, then
half of the raspberry mixture. Repeat with rest of cream cheese and raspberries.
Refrigerate and garnish.
TOLL HOUSE PIE
2 eggs
½ c. sugar
½ c. firmly packed brown sugar
1 c. butter, melted and cooled to room
temperature
1 (6 oz.) pkg. (1 c.) Nestle Toll House
semi-sweet chocolate morsels
1 (9-inch) unbaked pie shell (deep pie
shell)
Whipped cream or ice cream
(optional)
Preheat oven to 325°. In large bowl, beat eggs until foamy; beat in flour, sugar
and brown sugar until well blended. Blend in melted butter. Stir in semi-sweet chocolate
morsels and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Makes one 9-inch
pie. Remove from oven. Serve warm with whipped cream or ice cream.
Recipe may be doubled. Bake 2 pies. Freeze one for later use. Mmm good!
Sue Larson
WALNUT CRANBERRY PIE
3 ½ c. fresh cranberries
½ c. raisins
1 ½ c. sugar
3 tsp. all-purpose flour
¼ c. light corn syrup
1 tsp. grated orange rind
¼ tsp. salt
1 Tbsp. butter or margarine, softened
1 unbaked 9-inch shell
Grind cranberries and raisins together. Stir in next seven ingredients, mixing
well. Spoon filling into pastry shell. Bake at 375° for 45 minutes.
Addie Blake
229
Desserts:
APPLE CRISP
1 c. flour
1 unbeaten egg
¾ tsp. sugar
¾ tsp. salt
½ c. melted butter
½ chopped walnuts (optional)
Cinnamon
5 or 6 apples (Granny Smith
preferred)
Pare apples. Slice and
place in 9x9-inch deep square
baking pan.
Mix first 5
ingredients with a fork until
crumbly. Pour mixture over
apples. Pour melted butter over
mixture and sprinkle with
walnuts
(optional)
and
cinnamon. Bake at 375° for
about 30 minutes until golden
brown and apples are tender.
Serves 6 to 8.
Mary Meseck
APPLE PECAN CRISP/TOPPING
2 apples, sliced thin
½ tsp. cinnamon
Topping:
¼ c. white sugar
½ c. flour
¼ c. brown sugar
½ stick butter or oleo
Blend first 4 ingredients until crumbly. Put apple slices in buttered glass baking
dish. Sprinkle with cinnamon and 1 tablespoon of water or applejack. Add topping and
bake at 400° for 35 minutes. Yields 4 servings.
Marcia McDermott
230
APPLE GATEAUX
(Tart)
1 ½ c. flour
1 stick margarine
¼ tsp. salt
6 Tbsp. “ice” water
3 Tbsp. butter
½ c. sugar
½ tsp. cinnamon
4 Granny Smith apples
1 egg, beaten
Cut margarine into flour and salt in bowl, using a pastry blender. Add “ice” water
and gather together by hand. Cover the dough ball in wax paper and refrigerate 15
minutes. Peel and thinly slice apples. Roll dough on lightly floured pastry cloth to size
of baking pan. Sprinkle small amount of cinnamon and sugar (which have been blended)
down center of dough lengthwise. Lay half of sliced apples down center over cinnamon
and sugar. Take half of cinnamon and sugar and sprinkle over apples. )Can add raisins
now over apples if you like.) Place rest of apples over all and use the rest of cinnamon
and sugar.
Carefully fold sides and ends of dough up over apples. The top will be slightly
open; add 3 tablespoons of butter on top.
Whip up and egg in a cup and with pastry brush, paint the dough. Can lay sliced
almonds on sides. Bake at 400° for about 60 minutes. You can glaze with warmed
apricot preserves mixed with cognac.
Lorraine Wissner
BAVARIAN TORTE
½ c. butter
⅓ c. sugar
¼ tsp. vanilla
1 c. flour
½ c. sugar
1 tsp. vanilla
2 eggs
16 oz. cream cheese
4 c. peeled, sliced apples (Golden
Delicious) or peaches
½ tsp. cinnamon
¼ c. sugar
¼ c. slivered almonds
Cream butter, ⅓ cup sugar and vanilla in flour. Spread dough onto bottom of 9inch spring-form pan about ⅔ high.
Combine softened cream cheese and ½ c. sugar and mix well. Blend eggs and
pour into pan.
Combine ¼ cup and cinnamon. Add apples and toss. Arrange mixture over
cream layer. Sprinkle with almonds. Bake at 450° for 10 minutes, then lower oven to
400°for 30 to 35 minutes (40 for peaches). Cool before removing rim. When cool,
sprinkle with powdered sugar. Serves 12.
Peggy Schneider
231
CARAMEL BANANAS WITH RUM
⅔ c. packed brown sugar
2 Tbsp. whipping cream
3 Tbsp. rum
4 medium bananas
½ c. chilled whipping cream
1 Tbsp. packed brown sugar
¼ c. sliced almonds
Cook at stir ⅔ cup brown sugar, 2 tablespoons whipping cream and the butter (or
oleo) over low heat until sugar is dissolved and mixture is smooth. Remove from heat.
Stir in rum. Cover and refrigerate at least one hour.
Cut bananas crosswise into halves; cut each lengthwise into halves. Arrange in
serving dishes; top with caramel sauce. Beat ½ cup whipping cream and 1 tablespoon
brown sugar until stiff. Spoon over bananas and sauce. Garnish with sliced almonds and
serve. Serves 4 to 6.
Mary Schoof
CARAMELIZED APPLE DESSERT
¼ c. sugar
3 to 4 tart apples, peeled, core
removed and cut into ½-inch slices*
½ Tbsp. fresh lemon juice
½ c. milk
1 egg
½ vanilla bean, cut lengthwise and
vanilla seeds scraped out**
2 Tbsp. sliced almonds
little powdered sugar
*Instead of apples, ripe D’Anjou pears may be used.
**One teaspoon of vanilla may be substituted.
Withholding 1 tablespoon sugar, place the rest of the sugar in a pyrex pie dish.
Place dish on lowest rack into a cold oven. Turn on
heat to 450°. After approximately 10 minutes, the
sugar should be light brown (caramelized). Be
careful not to let the sugar get too dark, or it will
taste bitter.
Remove dish and reduce oven
temperature to 400°.
Place apple or pear wedges on caramelized
sugar. Brush fruit with lemon juice.
Prepare custard: In bowl, combine milk,
egg, vanilla and 1 tablespoon sugar. Beat well and
pour over apples or pears. Bake in 400° oven for
approximately 20 minutes or until custard is firm.
Remove from oven; let cool slightly. Decorate with
almond slivers and sprinkle with powdered sugar.
This dessert tastes especially good served warm, but
can also be enjoyed cold. Serves 4 to 6 persons.
Chris Gibbs
232
CHERRY YUM-YUM
3 c. graham cracker, crumbs
1 ½ sticks margarine, melted
¾ c. sugar
1 tsp. vanilla
2 pkg. dessert topping mix
1 c. half and half
2 cans cherry pie filling
Combine cracker crumbs and margarine. Line 9x15-inch dish with ½ the mixture.
Blend cream cheese, sugar and vanilla. Whip topping and mix with cream; fold into
cream cheese mixture. Spread ½ of this mixture over cracker crumbs and top with cherry
filling. Add remaining cream cheese mixture and top with remaining crumbs.
Refrigerate overnight. Yields 15 servings.
This was a favorite or my children growing up.
Sara Cato
CHOCOLATE MOUSSE
2 pkg. ladyfingers
1 (12 oz.) bag chocolate chips
6 eggs, separated
1 pt. heavy cream
2 Tbsp. sugar
1 ½ tsp. vanilla
Grease bottom and sides of spring-form pan. Line with ladyfingers on bottom and
sides. Beat egg yolks on high speed until thick. Set aside. Beat egg whites on high
speed until thick. Set aside. Beat egg whites until stiff, then add sugar. Beat until
glossy. Whip the cream. Melt chocolate chips in the top of a double boiler. Remove pan
with chocolate chips from water. Add egg yolks. Then add egg whites and whipped
cream. Fold in until smooth. Add vanilla. Pour into pan. Let chill overnight or 6 hours.
Jan Nelson
CHOCOLATE PEPPERMINT DESSERT
2 c. vanilla wafer crumbs (reserve
some for topping)
2 sq. chocolate
½ c. oleo
2 c. xxx sugar
3 eggs, separated
1 tsp. vanilla
½ c. chopped nuts
Put crushed vanilla wafers in bottom of 9x13 pan. Melt 2 squares chocolate in ½
cup oleo. Beat in 2 cups sugar. Beat in 3 beaten egg yolks. Cook for several seconds.
Add vanilla and nuts. Fold in 3 stiffly beaten egg whites. Spread on crumbs and freeze.
Spread on ½ gallon peppermint ice cream (this step is not called for in recipe, but
I always do it). It makes large servings and also looks nice. If peppermint ice cream is
not available, buy peppermint sticks, crush and add to vanilla ice cream.
Marianne Egger
233
CRANBERRY STREUSEL CASSEROLE
3 c. chopped, peeled apples
2 c. raw cranberries
1 ½ c. quick-cooking oats, uncooked
⅓ c. chopped pecans or walnuts
½ c. melted unsalted butter
In large shallow casserole, combine apples, cranberries and sugar. In separate
bowl, combine oats, brown sugar, flour, chopped nuts and melted butter. Sprinkle over
the top of fruit mixture. Dot with 1 tablespoon butter. Bake at 350°for 1 hour or until
bubbly and lightly browned. Serve warm or cold.
Jan Nelson
CREAM CHEESE RING FOR FRUIT
1 ½ c. milk
1 Tbsp. gelatin
¼ tsp. salt
½ tsp. vanilla
½ c. whipping cream
fresh peaches and raspberries
Mash cream cheese with fork and work in sugar. Soften gelatin in ½ cup milk
(cold) and dissolve over hot water. Beat remaining milk into cream cheese. Add
dissolved gelatin. Beat until very smooth. Add salt and vanilla, then fold in whipped
cream. Turn into 1 pint ring mold and chill until firm. Unmold on serving plate and fill
center with fruit (lightly sugared). Serves 6
Linda Roth
CREPE SUZETTES WITH ORANGE SAUCE
4 eggs
1 c. half and half (light cream)
1 c. flour (scant)
1 tsp. salt
Beat eggs well; mix with cream and melted butter. Add flour and salt and beat
until smooth. Grease skillet lightly and heat until quite hot. Pour ¼ cup batter at a time
into hot skillet. Brown lightly on both sides. Remove and roll up. Arrange on serving
platter and cover with orange sauce.
Orange Sauce:
½ c. strained orange juice
1 Tbsp. orange rind
1 c. sugar
¼ c. butter
Mix all ingredients in a saucepan; bring to a boil and simmer 10 minutes. Serve
over hot crepes.
For garnish, cut an orange into thin slices. Steep slices briefly in cooked syrup.
Arrange over crepes.
Corinne Barboza
234
DESPERATE FOR SOMETHING CHOCOLATE
The great thing about this little gem is that you have all the ingredients at hand!
1 c. sugar
½ c. flour
3 Tbsp. cocoa
2 eggs
Spray loaf or square pan. Bake at 350° for 20 minutes. (do not overbake!) It’s
better served underdone, warm with vanilla ice cream.
Licking the bowl will satisfy any chocaholic!
Ann Host
APRICOT TART
Pastry Shell:
1 ¼ c. sifted flour
½ c. butter
2 Tbsp. sour cream
Blend flour and butter until no butter is visible.
Add sour cream and mix just until dough forms ball.
Flatten into a disc. Roll to fit an ungreased round 9-inch
spring pan. Weigh with foil to prevent collapse of sides
and bake at 375° 20 minutes or until set-looking. Pastry
may be puffed in places; prick raised places and remove
foil for last 5 minutes.
Tart Filling:
2 cans apricots (17 oz.) in lite syrup
3 egg yolks
⅓ c. sour cream
¾ c. sugar
¼ c. flour
Thoroughly drain and dry apricot halves. In a medium bowl, beat together egg
yolks, sour cream, sugar and flour until smooth. Arrange apricot halves cut side down in
concentric circles, overlapping as necessary, in the still hot pastry shell. Pour sour cream
mixture over apricots evenly. Bake in preheated 350° oven until top is golden and
meringue-like, about 45 minutes. Place on wire rack to cool. Loosen edges with knife.
Serve warm, plain or with Cool Ship.
Dede Hunter
235
DESSERT DELIGHT
fresh pineapple
fresh large strawberries
chocolate for dipping
green crème de menthe
crushed ice
Cut the pineapple into bite-size pieces and place a toothpick in each one.
Refrigerate. Wash and dry the strawberries. Melt the chocolate in a microwave oven
according to instructions on the package. Holding each berry by its stem end, dip in
chocolate and place on wax paper. Refrigerate. To serve, partially fill a pretty glass
bowl (preferably stemmed) with crushed ice and arrange pineapple on ice. Carefully
pour crème de menthe over pineapple, just enough to touch each piece. Place pineapple
bowl in middle of a round tray and place strawberries around it. Pass out small dessert
plates, pour the coffee and sit back and watch your guests enjoy.
Note: Because this is all fresh fruit, prepare on the day its served.
Mary Groggle
FRUIT PIZZA NO. 1
1 roll Pillsbury sugar cookies
½ c. sugar
½ tsp. vanilla
1 large can crushed pineapple (reserve
juice)
1 regular can mandarin oranges
(reserve juice)
Strawberries, halved
2 kiwis
3 Tbsp. (level) quick-cooking tapioca
Preheat oven to 350°. Pat dough flat
on a large pizza pan. Bake for 12 minutes.
Mix Cream cheese, vanilla and sugar; spread
on cooled crust.
Mix juices and tapioca in saucepan; let
stand for 5 minutes, then cook to a boil,
stirring constantly. Then remove from heat
and let sit until room temperature.
Meanwhile, spread cream cheese
mixture on cooled crust and then arrange fruit,
starting with the strawberries on outside, the
kiwis, crushed pineapple and oranges. Spread glaze over the fruit.
This makes a beautiful dessert. It is also very good!!!!
Sue Larson
236
FRUIT PIZZA NO. 2
1 pkg. Duncan Hines Golden Sugar
Cookie Mix (found with cake mixes)
½ c. sugar
½ c. to 1 c. chopped pecans or walnuts
1 can cherry pie filling
1 large can pineapple (crushed or
tidbits), drained well
1 can mandarin oranges, drained well
Follow directions on back of cookie mix, using the “drop cookie” recipe. Bake in
pizza pan or rectangular pan. Let cool. In a small bowl, mix together cream cheese sugar
and nuts. Spread this over the cookie, leaving a small “lip” at the edge. The “lip” will
help keep the top layer on. Next, in another bowl, mix together the cherries, pineapple
and oranges. Spread this on top of the cream cheese layer.
This recipe is a huge hit at get-togethers!
Genia Swilling
GINGERBREAD DESSERT
any good gingerbread mix
Additional Topping Ingredients:
½ c. brown sugar
2 Tbsp. flour
2 tsp. cinnamon
2 pinches nutmeg
3 to 4 Tbsp. melted butter
½ c. chopped nuts
Top gingerbread with mix ingredients. Bake and serve warm with Cool Whip.
Joanne Ware
GRAPEFRUIT SHORTCAKE
6 individual biscuit shortcakes
4 grapefruit
butter
Grapefruit must be cold; sauce must be hot.
Peel and section grapefruit. Chill. Split hot shortcakes and butter them. Add
drained grapefruit between the shortcake halves and also on top. Serve covered with hot
Nutmeg Sauce.
Nutmeg Sauce:
1 c. sugar
2 Tbsp. Cornstarch
Dash of salt
1 Tbsp. Butter
2 c. water
nutmeg
Mix sugar and cornstarch thoroughly. Add water and cook over medium heat
until thickened. Add butter and nutmeg taste (lots or nutmeg). Saute is better when
cooked and reheated later.
Jean Pearson
237
ICE CREAM DESSERT
2 c. quick cook oatmeal
½ c. brown sugar
1 c. caramel ice cream topping
½ c. butter or margarine, melted
1 c. nuts, chopped
½ gal. vanilla ice cream
Mix oatmeal, butter and sugar. Pat on cookie sheet. Bake 15 minutes at 350°.
Cool crumble and press into 9 x 13 pan. Reserve some for topping. Sprinkle on nuts.
Pour on the caramel sauce. Soften ice cream and beat until creamy. Spread on the crust,
sprinkle on reserve topping (crumbs) and freeze. Serves 12-15.
Margaret McPherson
IGLOOS
1 stick real butter
1 c. sugar
1 c. crushed pineapple (20 oz.),
drained
1 c. pecans
1 c. raisins, ground up in meat grinder
(like meal)
Keebler’s butter cookies
Whipping cream
cherries
1 pkg. frozen coconut
Mix all but cookies; put filling on butter cookies, stacking 4 high. Do not put
filling on top! Fill all cookies with filling; set out overnight (4 inches high).
Whip the whipping cream with sugar and frost each package. Sprinkle with
frozen coconut and freeze. Top with a cherry.
Sarah Robinson
LEMON GRAND MARNIER SOUFFLE
¼ c. cold water
4 Tbsp. Grand Marnier
1 ½ c. sugar
3 eggs, separated
1 tsp. vanilla
¼ tsp. almond extract
2 c. heavy cream, whipped
1 Tbsp. fresh orange rind, grated
berries for garnish
Soften gelatin in water for 10 minutes. Heat lemon juice and Grand Marnier; add
to gelatin, beating at a high speed until well blended. Add sugar, egg yolks, vanilla and
almond extract and blend well. Cool until just starting to congeal.
Whip cream and fold into egg mixture along with orange rind. Beat egg whites
until stiff and fold into mixture. Pile into soufflé dish and garnish with a few raspberries
or sliced strawberries. Serves approximately 8 to 10 depending on size of serving.
Sylvia Blee
238
BAKED LIME PUDDING
4 Tbsp. flour
Salt to taste
2 eggs, separated
1 egg yolk
Grated rind and strained juice of 1
large lime
3 Tbsp. dark rum
1 ¼ c. milk
Sift flour, cinnamon and salt together. Beat egg yolks with lime juice and rind.
Add the egg mixture alternately with milk to the flour mixture, stirring constantly until
well blended. Beat egg whites until stiff, fold into the mixture and pour into a wellbuttered pie plate. Stand the pie plate in a pan of water and bake at 350° for 25 to 30
minutes.
Liesel Brown
NEW YORK CHEESE CAKE
Filling:
2 lb. cream cheese
2 c. sugar
6 eggs
2 tsp. vanilla
2 pt. sour cream
Crust:
1 ½ c. graham cracker crumbs
¼ c. sugar
⅓ c. margarine, melted
Combine all crust ingredients
and press into 9-inch spring form pan.
Combine cream cheese and sugar. Add eggs, one at a time. Add vanilla and sour
cream. Pour over crust. Bake at 375° for one hour. Turn off oven and open door a few
inches. Leave in oven for one hour more. Cake is better when served the next day.
Serves 16.
Patricia White
239
FRESH PEACH DELIGHT
2 c. sugar
Dash of salt
½ tsp. vanilla
8 medium fresh ripe peaches (2 ½ lb.)*
1 pt. fresh strawberries or raspberries
or 1 (10 oz.) pkg. frozen strawberries
or raspberries, thawed
In medium saucepan, combine sugar, salt
and vanilla with 1 cup water. Bring to boiling, stirring. Boil, without stirring, 5 to 8
minutes to thin syrup. Meanwhile, wash and peel peaches. Cut in half and remove pits.
Add peach halves to syrup. Cook over low heat uncovered until peaches are almost
tender but retain shape (about 5 minutes).
Using slotted spoon, transfer peaches to serving bowl. Continue boiling syrup
until it is thick. Remove from heat and gently stir berries into syrup. Pour over peaches.
Refrigerate until well chilled. Yields 6 to 8 servings. (Sinfully good.)
*Note: Eight drained canned peach halves may be used in place of fresh peaches.
Omit instructions regarding washing and cooking peaches. Place peaches in serving
bowl and pour syrup over them.
Ronnie Lever
PEACH GRUNT
1 pkg. 2-layer white cake mix
½ c. flakes coconut
¾ c. butter or margarine, softened
1 lb. sliced peaches or 13 oz. can, well
drained
4 Tbsp. brown sugar
2 Tbsp. sugar
½ tsp. cinnamon
1 c. sour cream
1 egg, slightly beaten
Mash 1 cup of the peaches with the brown sugar. Combine cake mix and
coconut. Cut butter in until mixture resembles coarse crumbs. Lightly press onto bottom
and sides of 9x13x2–inch pan. Bake at 350°for 10-15 minutes. Arrange peaches over
crust. Blend sour cream and egg. Pour over peaches and
sprinkle with sugar and cinnamon. Bake at 350° just until sour
cream is set (about 20 minutes).
Variation: Substitute 21-ounce can sliced pie apples,
drained, or 2 ½ cups sliced baking apples and one package
yellow cake mix plus ½ cup sugar.
Louise Shamblen
240
PEACH KUCHEN
2 c. sifted flour
½ tsp. salt
¾ c. granulated sugar
½ c. (1 stick) sweet butter, chilled
5 to 6 ripe peaches, peeled and sliced
1 tsp. cinnamon
2 egg yolks
1 c. whipping cream
Preheat oven to 400°. Sift flour baking powder, salt and 2
tablespoons sugar together. Cut in butter with a pastry blender
until mixture looks like cornmeal. Pat mixture in an even layer
over the bottom and halfway up the sides of an ungreased 8-inch
square pan. Arrange peach slices in rows over the top.
Combine remaining sugar and cinnamon and sprinkle over
peaches. Bake or 15 minutes. Mix egg yolks and whipping cream
together. After baking 15 minutes, pour cream mixture over
kuchen and bake 30 minutes more. Remove and cool slightly,
but serve warm. (May be made ahead, but do serve it warm.) Good served with vanilla
ice cream or fresh whipped cream. Serves 6 to 8.
Arlene Weier
PEACH AND BLUEBERRY CRISP
6 c. fresh peaches or nectarines, peeled
and sliced
2 c. fresh or frozen blueberries or red
raspberries
2 tsp. finely grated lemon zest
¼ c. flour
2 tsp. ground cinnamon
1 c. quick cooking Quaker rolled oats
⅓ c. packed brown sugar
1 tsp. ground cinnamon
3 Tbsp. softened butter or margarine
Combine peaches and blueberries with lemon zest in an 8cup, greased baking dish. In a small bowl, combine brown sugar,
flour and 2 teaspoons cinnamon. Add to fruit and toss to mix.
Combine oats, sugar and 1 teaspoon cinnamon. Cut in
butter with pastry blender or two knives until crumbly. Sprinkle
over fruit mixture. Bake in preheated oven at 350° for 25 minutes
or until liquid is bubbly and fruit is tender. Serve warm or cold.
Serves 6 to 8.
Addie Blake
241
PEARS CARDINALE
1 (10 oz.) pkg. frozen raspberries (in
syrup)
1 1 lb. 13 oz.) can large pear halves,
chilled
¼ c. sugar
2 Tbsp. cornstarch
2 Tbsp. toasted slivered almond
Defrost berries Drain well, reserving the liquid.
Drain the pear halves, reserving the liquid. Pour liquid
from the berries into a 1-cup measure. Add enough pear
liquid to make 1 cup. Mix cornstarch and sugar in a small
saucepan. Gradually stir in the 1 cup of fruit liquid. Cook
over moderate heat, stirring until clear and thickened.
Simmer gently for 3 minutes. Cool to room temperature.
Fill cavities of each pear half with the well-drained berries
and invert in individual dishes. Allow 1 pear per serving.
Spoon raspberry glaze over each pear. Sprinkle with the
toasted almonds. Chill for 2 hours. Serves seven. A great,
lite dessert.
Pam Neale
RAINBOW TART
½ c. margarine
1 + ¼ c. flour
¼ tsp. salt
⅓ c. sugar
1 Tbsp. lemon juice
1 c. whipping cream, whipped
Assorted fresh fruit*
¼ c. apricot preserves
1 Tbsp. water
Crust: Combine ½ package cream cheese and margarine, mixing until well
blended. Add flour and salt; mix well. Form into ball; chill. On lightly floured surface,
roll into 14-inch circle. Place in 12-inch tart or pizza pan. Prick bottom and sides with
fork. Bake at 425° for 12 to 15 minutes or until golden brown.
Filling: Combine remaining cream cheese, sugar and juice, mixing until well
blended. Fold in whipped cream; spoon into crust. Arrange fruit on cream cheese
mixture. Brush with combined preserves and water. Chill. Yields 10 servings.
*Strawberries, blueberries, blackberries, mandarin oranges, sliced peaches, green
grapes, sliced kiwi, etc., arrange in a circle with usually a strawberry in the center.
Dottie Ehmann
242
RICE PUDDING 1
½ c. rice (uncooked)
1 qt. milk
½ stick butter
2 eggs
½ c. sugar
½ tsp. vanilla
1 c. water
raisins (optional)
Cook rice in 1 cup water for 7 minutes. Add milk and butter. Simmer on very
low temperature for ½ hours. Beat eggs and gradually add sugar. Stir into rice. Add
vanilla and cook approximately 5 minutes. Add raisins, if desired. Put into dish and top
with cinnamon.
Betty Hartman
RICE PUDDING 2
No. 1:
9 eggs
2 c. sugar
2 to 3 tsp. vanilla
Mix together and set aside.
No. 2:
1 qt. water
1 lb. Carolina Rice
Cook on medium-high until almost done. Keep mixing so it doesn’t stick.
No.3:
½ gal. milk
1 qt. half and half
lemon zest
Add milk and half and half to No. 2. Add some lemon zest (thin skin on lemon is
called “zest”). Keep mixing…when almost done, add No. 1 and keep mixing until
creamy and thick.
Take of burner and put in Pyrex dish or whatever dish you want. When cool,
sprinkle with cinnamon (cinnamon and a little sugar mixed together).
Mixing is the secret to creamy pudding. When you think it will never thicken, it
suddenly does. Never, never cover when cooking. Experiment as to how thick you like
your pudding. It gets a little thicker as it cools.
Judi Bernson
243
SPICED BANANAS
4 firm bananas, sliced lengthwise into
quarters
2 tsp. lime juice
2 Tbsp. butter
salt to taste
1 ¼ c. dark rum
¾ c. brown sugar
4 crackers, crushed
4 Tbsp. blanched, slivered almonds
½ tsp. grated nutmeg
½ tsp. allspice
grated rind of 1 orange
2 tsp. powdered sugar
Sprinkle bananas with lime juice. Heat butter in a skillet over medium heat and
brown bananas slightly, shaking the pan constantly. Sprinkle sparingly with salt.
Reserve 3 tablespoons rum and combine the rest with sugar, nutmeg, cinnamon, allspice
and orange rind. Place bananas in a buttered baking dish, pour the rum mixture over the
top with crushed crackers and almonds. Bake at 350° for 10 to 12 minutes. Just before
serving, put reserved rum and 2 teaspoons sugar in a ladle, warm and ignite. Pour
carefully over the desert and serve flaming.
Liesel Brown
STRAWBERRIES IN CASSIS
2 c. fresh strawberries, hulled and cut
into halves or quarters (depending on
size of berries)
1 (10 oz.) pkg. frozen red raspberries
(in syrup), thawed
3 Tbsp. crème de cassis
Heat raspberries to boiling in small saucepan. Press through a sieve to remove
seeds. Add crème de cassis and the hulled, cut berries. Stir to coat berries. Chill at least
one hour to blend flavors.
This sauce can be used over ice cream, angel food cake or over fruit. It is a
beautiful color and tastes great! Serves 6
Dede Hunter
STRAWBERRY HEAVEN
1 c. flour
1 c. pecans, chopped
½ c. brown sugar
1 stick butter, melted
Topping:
2 boxes sliced or crushed strawberries
12 oz. Cool Whip
1 c. sugar
2 tsp. lemon juice
2 egg whites, beaten to stiff peaks
Crust: Mix flour, pecans, sugar and butter. Bake on cookie sheet at 350° until
brown. Remove and crumble. Let cool. Put mixture in bottom of a 13x8-in glass dish.
Save ½ cup of the mixture for topping.
Topping: Combine strawberries, Cool Whip, sugar and lemon juice, stirring until
well mixed. Fold in egg whites that have been beaten to stiff peaks. Pour over crust and
sprinkle with remaining crust mixture. Freeze hard. Remove 10 minutes prior to serving.
Garnish with sliced fresh strawberries or strawberry puree.
Ruth Johnson
244
TRIFLE
3 sponge cupcakes
6 macaroons
¾ c. medium sweet sherry
3 Tbsp. brandy
1 c. raspberry jam
1 pkg. French vanilla instant pudding
1 ¼ c. milk
1 c. whipping cream
1 Tbsp. confectioners’ sugar
¼ c. blanched, slivered almonds
In deep dish or bowl, put cupcakes cut in half crosswise. Crumble over them the
macaroons. Combine sherry and brandy. Pour over cakes. Let soak for 15 minutes.
Spread thickly with raspberry jam. Mix pudding mix and milk according to recipe on
box. Pour over the trifle.
Whip cream (add sugar and sherry) until stiff. Cover trifle with whipped
cream and decorate with almonds inserted like porcupine’s barbs. Serves 6
Evelyn Notches
TRIPLE TREAT TORTE
⅔ c. finely chopped dry roasted
peanuts
½ c. cold butter or margarine
Filling:
1 pkg. cream cheese, softened
½ c. creamy peanut butter
1 (8 oz.) carton frozen whipped
topping, thawed (divided)
Topping:
1 (3.9 oz.) pkg. instant chocolate
pudding mix
1 (3.4 oz.) pkg. instant vanilla pudding
mix
2 ¾ c. cold milk
grated semi-sweet chocolate
Cut butter into flour until crumbly; stir in peanuts. Press into greased 13x9x2inch baking dish. Bake in 350° oven for 15 minutes or until brown. Cool completely.
For filling, beat sugar, cream cheese and peanut butter until smooth. Fold in 1
cup whipping cream. Spread over crust.
Combine pudding mixes and milk; beat on low speed for 2 minutes. Spread over
filling. Top with remaining whipped topping. Sprinkle with chocolate. Cover and
refrigerate overnight. Yields 20 servings.
Mary Ann Riley
245
UNCLE CLARK’S BREAD PUDDING
1 c. brown sugar
3 slices white bread (with crust),
toasted buttered and cubed
½ c. raisins
2 eggs, beaten
2 c. milk
1 tsp. vanilla
Dash of nutmeg
Grease top of double boiler. Add ingredients in order listed. Do not stir.
Fill bottom of double boiler half full of water. Cook on low heat for 1 hour.
Keep cover on. Do not sit. Serves 4.
Muriel Benjamin
YUM YUM GEMS
½ c. Crisco
1 c. light brown sugar, firmly packed
1 egg, beaten
1 c. sour milk
2 c. flour
1 tsp. each: cinnamon, nutmeg, baking
soda and salt
½ tsp. ground gloves
½ c. chopped nuts
1 c. seedless raisins
Cream Crisco and brown sugar together. Add the beaten egg. Blend flour, spices,
soda and salt together in a bowl. Add alternately with sour milk to creamed mixture.
Fold in nuts and raisins. Spoon into 18 paper-lined muffin pans. Bake in 350° oven for
20 minutes or until done. Cool and frost with vanilla, coffee or orange butter cream
icing. Good without icing. Freezes well. Makes 18 cupcakes.
Peggy Haas
COOKIES, NUTS & CANDIES
Cookies:
ALMOND PINE NUT COOKIES
2 (7 oz.) pkg. almond paste
¾ c. sugar
3 egg whites, beaten stiff
½ lb. pine nuts
Cream almond paste and sugar. Fold egg whites into almond mixture. Shape
dough by tablespoonful rounds. Roll in pine nuts. Place on parchment paper covered
cookie sheet. Bake at 350° for 20 to 25 minutes. For chewier cookies, bake 15 minutes.
Marilyn Tuttle
246
ALVIN’S SOUR CREAM COOKIES
1 ½ c. sugar
1 beaten egg
1 tsp. soda
1 Tbsp. vanilla
½ c. butter
½ c. sour cream
1 level tsp. salt
Cream together sugar and butter. Add 1 beaten egg. Mix well. Add sour cream
with soda dissolved in it. Add salt, vanilla and flour. Put through cookies press using bar
plate. Sprinkle sugar on top. Bake 350° for 8 to 10 minutes. Cut and move to rack
immediately.
Alvin Carpenter
APPLE SQUARES
1 stick margarine
1 c. sugar
1 beaten egg
1 c. chopped apple
1 c. chopped nuts
1 c. flour
½ tsp. soda
1 tsp. cinnamon
Cream margarine and sugar. Add egg, apple and nuts. Sift together flour, soda,
cinnamon and baking powder. Mix well the egg mixture and flour mixture. Spread in 10
x 10-inch greased pan. Bake at 350° for 40 minutes. Cool pan and cut in squares.
Martha Clark
Biscotti
(Italian Almond Bars)
2 eggs
¾ c. sugar
½ c. canola oil
2 ½ c. flour
1 tsp. vanilla
½ c. chopped blanched almonds
Preheat oven to 350°. Cream eggs and sugar together. Add oil; mix well. Add
baking powder to flour mix; then add dry mixture a little at a time to the egg and sugar
mixture. Add vanilla and nuts. Dough will be stiff.
With floured hands, divide dough into 3 equal strips. Shape into 3 logs about 12
inches long and 2 inches across. Slightly flatten the top of each log. Place strips on
greased cookie sheet. Bake 25 minutes. Remove from oven, and while still on pan and
hot, slice logs into ½-inch wide diagonal slices with a very sharp, thin-bladed knife.
Return the pan to the oven for 10 minutes. Turn off oven and leave the cookies in the
oven for 5 minutes more. Remove from the cookie sheet to cool. These will keep in a
sealed container for a long time unless you can’t resist eating them all up. They are great
with hot tea and excellent for dunking.
Gloria Nordmeyer
247
Chocolate Toffee Cookies
½ c. unsalted butter or Crisco
1 c. plus 2 Tbsp. sugar
1 large egg
1 Tbsp. rum
1 tsp. vanilla
½ c. unsweetened cocoa
½ tsp. baking soda
¼ tsp. salt
1 ½ c. crushed heath bars (7 oz.)
½ c. chopped almonds
Heat oven to 350°. Beat together first 5 ingredients; stir in rest. Bake until
cookies puff up and crack on top, but are soft to touch, about 11 minutes. Cook 1 minute,
then put on rack.
Marian Holmes
CHOCOLATE WHOPPERS
6 oz. semi-sweet chocolate
2 oz. unsweetened baking chocolate
¾ stick (6 Tbsp.) unsalted butter or
margarine (not spread)
2 large eggs
¾ c. granulated sugar
2 tsp. powdered sugar (not granular)
instant coffee or Espresso
2 tsp. vanilla extract
½ tsp. salt
1 c. (6 oz.) semi-sweet chocolate chips
1 c. (4 oz.) pecans, roasted and coarsely
chopped*
Place oven rack in middle of oven. Heat to 350°. Line cookie sheet with foil.
Microwave both chocolates and butter in a medium bowl on High one minute until
chocolate and butter have melted and mixture is smooth. Let cool slightly.
In another medium bowl, with mixer on high speed, beat eggs, sugar, coffee
powder, vanilla, salt and baking powder until lighter in color and bubbly about two
minutes. Reduce speed to low and beat in chocolate mixture which may still be warm.
Add flour and beat until blended. Stir in remaining ingredients.
Using scant 1/3 cup batter per cookie, drop 5
mounds on each cookie sheet, one in the middle and
one toward each corner. Dough is gooey. Do not
flatten tops. Bake 13 to 15 minutes, no longer.
Surface will be dry, shiny cracked, but inside will be
soft. Slide foil off cookie sheet onto countertop. Cool
cookies on foil or remove to a wire rack to cool.
Makes 13 large cookies.
*To toast pecan pieces, place on cookie sheet
at 350° for about 15 minutes until they begin to brown.
Virginia LaCour
248
CREAM CHEESE BROWNIES 1
1 pkg. brownie mix (family size)
⅓ c. sugar
5 eggs (total)
2 Tbsp. flour
1 tsp. vanilla
Cream Cheese Mixture: Soften the cream cheese and butter; beat together. Add
the sugar, 2 eggs, flour and vanilla. Beat until smooth and set aside.
Brownie Mix: Make brownie mix according to directions for cake-like brownies
which usually includes 3 eggs instead of 2. Pour half the brownie batter into a greased
13x9-inch pan; pour all the cream cheese mixture over the brownie layer. Spoon the
remaining brownie batter over the cream cheese mixture. Bake at 350° for 35 to 40
minutes or until done. Cool and frost.
Milk Chocolate Frosting:
2 Tbsp. unsweetened cocoa
1 ½ c. powdered sugar
2 Tbsp. milk
1 tsp. vanilla
Melt butter or margarine in a medium saucepan. Stir in cocoa until dissolved.
Add powdered sugar, milk and vanilla. Stir until smooth. More milk can be added, if too
thick to spread.
Karen Marshall
CREAM CHEESE BROWNIES 2
1 pkg. German’s sweet chocolate
5 Tbsp. butter
3 oz. cream cheese
1 c. sugar
3 eggs
½ c. + 1 Tbsp. flour
1 ½ tsp. vanilla
¼ tsp. salt
¼ tsp. almond extract
½ c. chopped nuts (optional)
Melt 1 package German’s sweet chocolate and 3 tablespoons butter over very low
heat. Stir and cool.
Cheese Layer: Cream the cream cheese with 2 tablespoons butter. Gradually add
¼ cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour and ½ teaspoon
vanilla. Set aside.
Chocolate Layer: Beat 2 eggs until lightly colored; slowly add ¾ c. sugar. Beat
until thickened. Add baking powder, salt and ½ cup unsifted flour. Blend in chocolate
mixture, 1 teaspoon vanilla, almond extract and chopped nuts. Spread the chocolate
batter in a greased 8 or 9-inch pan. Top with cheese mixture. Spoon remaining chocolate
batter over top. Zig-zag knife through batter to marble. Bake at 350° for 35 to 40
minutes. Cool. Makes 10.
Iris Durand
249
GERMAN CHOCOLATE CHESS SQUARES
1 (18 oz.) pkg. German chocolate cake
mix with pudding
1 large egg, lightly beaten
½ c. butter or margarine, melted
1 c. chopped pecans
2 large eggs
1 (16 oz.) pkg. confectioners sugar,
sifted
Combine first four ingredients in a
large bowl, stirring until dry ingredients are
moistened. Press into bottom of 13x9x2 pan.
Set aside.
Combine cream cheese, two eggs and
one cup confectioners’ sugar. Beat at medium speed with an electric mixer until blended.
Gradually add remaining powdered sugar, beating after each addition. Pour over
chocolate layer, spreading evenly. Bake at 350° for 40 minutes. Cool and cut into
squares.
Mary Jeffers
GLORIFIED BROWNIES
½ c. butter
1 c. sugar
2 eggs
¾ c. self-rising flour
3 Tbsp. cocoa
1 heaping c. chopped nuts
vanilla
Cream butter and sugar. Add eggs, beating well. Sift flour and cocoa together.
Add nuts and vanilla. Bake in a well-greased pan 30 minutes at 350°. When removed
from oven, cover with marshmallows split in half.
Icing:
¼ c. butter
2 c. confectioners’ sugar
3 Tbsp. cocoa
4 Tbsp. heavy cream or evaporated
milk
pinch of salt
vanilla
Cream together well and spread over marshmallows.
Cecile Bell
250
GOOD KIDS COOKIES
1 pkg. Betty Crocker Marble cake mix
1 egg
¼ c. shortening
2 Tbsp. water
1 Tbsp. water
Empty into bowl the cake mix. Take out envelope of marbling mixture to use
later. Add to cake mix in bowl the egg, shortening and 2 tablespoons water. Mix
thoroughly. Mix ¼ cup of the dough, the envelope of marbling mixture and 1 tablespoon
water.
Drop rounded teaspoonful of plain dough on ungreased baking sheet. Cover
bottom of glass with a clean cloth, dip in water and wipe off excess moisture. Then press
cookies to quickly flatten and shape into rounds. With a teaspoon, make faces and hair
out of the chocolate dough. Bake 8 to 10 minutes, until lightly brown. Makes about 4
dozen cookies.
Judie Sholz
GRAHAM CRACKER BROWNIES
20 single graham crackers, crushed
1 (7 oz.) pkg. chocolate chips
½ c. chopped nuts
1 ⅓ c. (15 oz. can) Eagle Brand milk
Mix and pour into 9 x 9 pan. Bake at 325° for 25 minutes. Easy and quick
Hermoyne Weber
LEMON BARS
Crust:
2 c. flour
½ c. powdered sugar
1 c. butter or oleo
Mix as pie crust and press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Filling:
4 beaten eggs
2 c. sugar
4 Tbsp. concentrated lemon juice
(RealLemon)
4 Tbsp. flour
Beat eggs with electric mixer until light and lemon colored. Add sugar and lemon
juice, mixing well. Fold in flour and baking powder. Pour over crust as soon as you
remove it from the oven. Return it to oven and bake 30 minutes or until golden brown.
Sprinkle with powdered sugar over top. Cool and cut into bars. (Freezes well).
Marguerite Motes
251
LEMON WHIPPERSNAPS
1 (2-layer) lemon cake mix
2 c. frozen whipped topping
1 egg
½ c. powdered sugar
Combine cake mix, thawed topping and egg. Stir until well mixed. Drop by
teaspoons into powdered sugar. Roll in sugar to coat. Place on greased cookie sheet
about 2 inches apart. Bake at 350° for 10 to 15 minutes. Yields 48.
Ruth Johnson
MARBLED SQUARES
⅓ c. granulated sugar
½ tsp. vanilla
1 egg
1 c. chopped nuts
½ c. semi-sweet chocolate pieces
1 c. flour
½ tsp. baking soda
½ tsp. salt
½ c. soft butter or margarine
⅓ c. brown sugar
Use 9x9 pan for single batch or 9x13x2 for double batch.
Sift together flour, baking soda and salt. Cream together butter and sugars; add
vanilla. Beat in egg. Blend in flour mixture. Stir in nuts. Spread in greased pan.
Sprinkle with chocolate pieces over batter. Place in 375° oven for 1 minute. Remove
and with knife swirl chocolate. Return to oven and bake 15 to 20 minutes. Cool. Cut
into rectangles.
Dee Campbell
PINEAPPLE LINGLES
24 graham cracker squares, rolled
into fine crumbs (1 ¾ c.)
1 Tbsp. sugar
½ c. margarine, melted
1 can Eagle Brand sweetened
condensed milk
2 c. coconut
4 oz. candied pineapple, cut small
½ c. walnuts
½ tsp. vanilla
2 Tbsp. or more cream
½ tsp. vanilla
Combine crackers with 1 teaspoon sugar and ½ c. melted butter. Press into
greased and floured 9x13 pan. Bake at 350° for 7 minutes. Cool. Combine milk,
coconut, pineapple, walnuts and ½ teaspoon vanilla. Spread on baked crust and bake at
350° for 20 minutes. Cool. Mix melted butter, cream, powdered sugar and ½ teaspoon
vanilla. Add more cream until at spreading consistency. Spread on top. Cut into squares
when cool.
Marjorie Glass
252
PRALINE WATER COOKIES
1 ½ oz. (3 Tbsp.) butter
1 c. light brown sugar
1 Tbsp. vanilla extract
1 egg
4 Tbsp. sifted flour
3 ½ (1 c.) pecans, cut medium fine
Melt butter in 2-quart sauce pan. Remove from heat and stir in sugar. Add
vanilla and egg and stir until smooth. Then stir in flour, then the nuts.
Place well-rounded teaspoonfuls of dough 2 ½ to 3 inches apart. With back of
spoon, move nuts around gently to even them out.
I use kitchen parchment. Bake 7 to 10 minutes (done when completely colored,
including nuts). Cool completely and store in airtight container. May be frozen.
Marty Bowsky
RUGALAH
(Crescents)
1 pkg. dry yeast
3 c. sifted flour
1 c. butter
1 c. sour cream
3 egg yolks
½ c. sugar
1 c. chopped nuts
1 ½ tsp. cinnamon
½ c. raisins
12 oz. apricot preserves
powdered sugar
Sprinkle yeast on flour. Cut in butter and blend together by hand. Stir egg yolks
into sour cream; add to flour mix. Mix well until stiff dough is formed. Roll dough into
ball; wrap in wax paper and refrigerate overnight.
Divide dough into four parts. Roll one part on
slightly floured pastry cloth, into about 12-inch circle, ¼inch thick. Spread with apricot preserves after sprinkling
¼ of cinnamon and sugar.
Sprinkle some nuts and raisins over. Cut circle
into 12 slices; roll up, starting at widest edge. Curve into
crescent shape. Repeat process for other three sections of
dough. Bake on lightly greased sheet at 350°, about 25
minutes until lightly browned. When cool, sprinkle with
sifted confectioners sugar. Makes 48 crescents.
I always use unbleached flour and unsalted
margarine.
Lorraine Wissner
253
RASPBERRY CHOCOLATE BUTTERCREAMS
Base:
4 oz. (4 sq.) unsweetened chocolate,
cut in pieces
2 c. sugar
¼ tsp. salt
1 tsp. vanilla
4 eggs
Filling:
⅓ c. sugar
¼ c. water
2 eggs
1 c. unsalted butter, softened and cut
in pieces
½ c. seedless raspberry preserves
2 oz. (2 sq.) semi-sweet chocolate, cut
in pieces
cut in pieces
Glaze:
cut in pieces
1 Tbsp. oleo
Heat oven to 350°. Grease 13x9 pan. In small saucepan over medium heat, melt
4 ounces unsweetened chocolate and ½ cup butter; stir constantly. Remove from heat
and cool.
In large bowl, beat 2 cups sugar, salt, vanilla and 4 eggs. Stir in melted chocolate
mixture; blend. Stir in flour and blend with chocolate mixture. Spread mixture evenly in
prepared pan. Bake at 350° for 25 to 30 minutes. Cool cake. Spread preserves over the
cake.
In small saucepan over medium heat, melt 2 ounces sweetened chocolate and 1
ounce unsweetened chocolate; stir constantly.
Remove from heat.
In another pan, bring ⅓ cup sugar and water
to a boil. Beat 2 eggs until frothy. Gradually add
sugar-water mixture and beat on highest mixer
speed for 5 minutes, or until thick and lemon
colored. Gradually add butter one piece at a time,
beating well after each addition. Add melted
chocolate, beating until smooth. Spread filling
over raspberry covered cake.
In small saucepan over low heat, melt 1
ounce chocolate and 1 tablespoon oleo. Drizzle over filling on cake. Refrigerate for 1
hour (or more); cut in bars and serve.
Lois Dell
254
RICOTTA COOKIES
¼ lb. butter or regular margarine
¼ c. Ricotta cheese
1 tsp. vanilla
1 c. sugar
1 egg
2 c. sifted flour
½ tsp. baking soda
½ tsp. salt
Soften butter. Blend butter with Ricotta cheese until creamy. Add vanilla. Mix
well. Add sugar gradually beating until well blended. Add egg and mix again. Slowly
stir in dry ingredients, blending well. Drop by teaspoonfuls on greased baking dish.
Cookies will spread a lot. Bake at 375° until light brown, about 10 minutes.
Jacki and Jim Walker
SCOTTISH SHORTBREAD
1 lb. butter (no substitute)
5 c. Wondra Gold Medal Flour
Use a heavy mixer if you have one. The
small hand mixers are not strong enough for
this.
Beat until light and creamy and
gradually add the sugar, beating until
thoroughly creamed. Gradually add the flour,
still mixing. The mixture will be crumbly at first, after all the flour is added. Keep
beating until it all blends together and is light. Turn dough into a 15x10-inch ungreased
jelly roll pan. Flatten out with your hands until it is evenly distributed to the edges. Use
a rolling pin to smooth out the top. Crimp edges to look decorative. Prick all over with a
fork and place in preheated 325° oven. Bake 40 to 45 minutes until lightly browned. Cut
into “fingers: immediately on removal from oven. Allow to cool before removing from
pan. This recipe can be cut in half, but shortbread keeps very well in an airtight container
for quite some time.
Wondra flour is like an instant flow and flows like salt. It is hard to find in this
area. The shortbread can be made with regular plain flour, but must be mixed
thoroughly.
Isobel Davidson
255
SCANDANAVIAN WALNUT COOKIES
1 c. butter or margarine
½ c. sugar
1 tsp. vanilla
2 ¼ c. all-purpose flour
½ c. finely chopped nuts
Cream butter, sugar and vanilla together until well blended. Gradually blend in
flour to make a stiff dough. Mix in the walnuts; omit walnuts if preparing Finnish Bread.
Shape and bake as follows:
FINNISH BREAD: Using about 1 tablespoon of dough at a time, shape dough
into small rolls 2 ¼ inches long and place on lightly greased cookie sheet. Brush tops of
cookies with slightly beaten egg white and sprinkle with ½ cup chopped walnuts. Bake at
360° for 15 to 18 minutes, about 30 cookies.
GRANDMA’S JELLY COOKIES: Roll dough a little less than ¼-inch thick and
cut out rounds, using a 2-inch cutter. Cut circle from the center of half of the rounds.
Place rounds on lightly greased cookie sheets and bake at 350° for 10 to 12 minutes.
When completely cool, spread ¾ teaspoon tart jelly on each of the solid rounds and top
with a round with a cutout center. Makes about 40 double cookies.
WALNUT BALLS: Shape dough into balls 1 ¼-inches in diameter. Chill
thoroughly before baking, so balls will hold their shape. Bake at 350° for 25 minutes.
Balls may be rolled in powdered sugar while hot and again when cold. Or cool balls on
wire rack and frost tops with powdered sugar frosting when completely cooled. Makes
about 2 ¼ dozen.
FROSTED TRIANGLES: Divide dough into 4 portions. Roll one portion of
dough at a time into a strip 12 inches long and 1 ¾ inches wide. Transfer strip to greased
cookie sheet. Bake at 350° for 20 minutes. Cool slightly on cookie sheet, then carefully
slide onto wire rack to cool completely. When cold, make a ruffle of frosting down the
center of each strip, using your favorite butter cream frosting and a pastry bag fitted with
a star tip. Cut into triangles when frosting is set. Makes about 32 triangles.
JAM SLICES: Divide dough into four portions and roll into 12-inch strips as
described for Frosted Triangles. Transfer strips to cookie sheet. With finger, press a
slight depression down the center of entire length of the strip. Fill the depression using 2
tablespoons apricot jam for each strip. Sprinkle each strip with 1 tablespoon finely
chopped walnuts. Bake at 350° for about 20 minutes. Cool slightly on cookie sheet, then
slide carefully onto wire rack, using broad spatulas. Cut in diagonal slices when cold.
These cookies soften on standing, from moisture in jam, so they are bet eaten within a
day or two of baking. Makes about 32 slices.
Bill Scholtz
256
SEVEN LAYER BARS
½ c. butter
1 c. coconut
1 pkg. chocolate chips
1 pkg. butterscotch chips
1 can sweetened condensed milk
1 ½ c. crushed nuts
Melt butter in a 9x13-inch pan. Add next 4
ingredients. Pour milk over top, then add nuts and
press down. Bake at 350° for 30 minutes. Cut into
squares.
Dimpy Smith
Candies:
BARK CANDY
1 stack saltine crackers
2 sticks margarine
1 c. sugar
1 (12 oz.) pkg. chocolate bits
1 (12 oz.) pkg. peanut butter bits
Cover bottom of jelly roll pan with saltines. Melt the two sticks of margarine; add
sugar and boil for 3 minutes. Pour this mixture over saltines. Bake in 400° oven for 7
minutes. While baking, mix chocolate and peanut butter bits together. Spread bits
immediately over cracker mixture when you remove it from the oven. Heat will melt the
chips as you spread them evenly with the back of a tablespoon. Put in refrigerator for
half an hour. Candy will probably break apart instead of cutting evenly.
Dick Fudge
HOMEMADE FUDGE
5 c. sugar (granulated)
2 c. canned cream
½ lb. butter or margarine
3 pkg. chocolate bits (small pkg.)
1 (8 oz.) jar marshmallow cream
3 or 4 c. nuts (optional)
1 Tbsp. vanilla
Cook sugar, cream and butter over low heat, stirring constantly. Cook 8 minutes
from the time it starts to cook good. Remove from heat, put chocolate bits in mixture, stir
until dissolved, then add marshmallow cream. Mix well, then add nuts and vanilla and
pour into greased pan and refrigerate.
Betty Akers
257
NEVER-FAIL PEANUT BUTTER FUDGE
2 c. sugar
1 c. milk
dash of salt
2 Tbsp. butter
1 tsp. vanilla
¾ c. crunch peanut butter
Butter an 8x8x2-inch pan or a 10 ¾x7x1½-inch pan. In a medium saucepan, stir
together sugar, milk and salt. Boil for 10 minutes. Add butter. Boil until it will form a
soft ball when tested in cold water. Remove from heat; add vanilla and peanut butter.
Beat and pour into a buttered pan.
Phyllis Nesbitt
PEANUT BRITTLE
(Microwave)
1 c. peanuts
1 c. sugar
⅛ tsp. salt
½ c. white corn syrup
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Stir peanuts, sugar and salt; add syrup in 1 ½ qt. glass bowl. Microwave on High
7 to 8 minutes; stir well after 4 minutes. At end of 8 minutes, add butter and vanilla.
Blend well. Return to microwave and cook on High 1 or 2 minutes more. Remove from
oven and add baking soda. Stir until light and foamy. Pour immediately on greased
cookie sheet. Cool 30 to 60 minutes. Break into pieces and store in airtight container.
Phyllis Nesbitt
WHITE TRASH
12 oz. box Golden Grahams cereal
12 oz. raisins
24 oz. dry roasted peanuts
2 c. creamy peanut butter
12 oz. chocolate chips
1 stick margarine
powdered sugar
Melt peanut butter, chocolate chips and margarine together. Cool slightly. Pour
over graham cereal, raisins and peanuts. Mix well. Put mixture in large paper bag with
one pound of powdered sugar. Close bag tightly and shake until mixture is coated.
This is great at Christmas to share with neighbors and friends. This recipe makes
a lot! And a good thing, because children love it!
Marianne Egger
258
Nuts:
GLAZED WALNUTS
2 ½ c. walnuts
1 c. sugar
½ c. water
1 tsp. cinnamon
½ tsp. salt
Spread walnuts on cookie sheet. Heat for 5 minutes at
375°, stirring once. Butter the sides and bottom of a heavy 2quart saucepan. Mix remaining ingredients; heat and stir until
mixture boils, then heat, without stirring, until mixture
reaches 236°.
Remove from heat and beat by hand
approximately 1 minute. Mixture will become creamy. Add
1 ½ teaspoons vanilla extract and warmed nuts. Stir until nuts
are thoroughly coated. Separate quickly.
Sarah Robinson
MY AUNT NAM’S SPICED NUTS
1 c. sugar
½ c. water
¾ tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
3 c. shelled pecans
Combine all ingredients except pecans. Simmer in pan until syrup spins a small
thread (approximately 6 to 7 minutes). Be careful not to overcook. Remove from heat
and quickly add pecans. Stir thoroughly until syrup crystalizes. Turn out on wax paper
and gently separate pecan pieces.
Bill Jones
PECAN PRALINES
1 c. brown sugar
1 c. white sugar (granulated )
1 c. pecan halves
½ c. cream or evaporated milk
Dissolve sugar in cream and bring to boil, stirring occasionally. Add butter (or
oleo) and pecans; cook until the syrup reaches the softball stage (238°) on candy
thermometer. Cool slightly and beat until somewhat thickened but does not lose its gloss.
Drop by tablespoons onto a well-greased flat surface or a wax paper-lined surface. If
candy becomes stiff, drop in a few drops of hot water. Makes 20 pralines.
Shirley Chappuis
259
SPICED NUTS
¾ c. sugar
⅛ tsp. salt
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
1 egg white
2 Tbsp. cold water
2 c. pecans
Preheat oven to 250°. Put first five ingredients in a plastic bag. Combine and
beat slightly the egg white and water. Mix pecans in egg mixture until covered, then put
in plastic bag and shake until well coated. Place in shallow pan and bake 1 to 1 ½ hrs.
Tom & Phyllis Ruegg
260
INDEX OF RECIPES
Hawaiian Meat Balls .......................... 21
Honey Mustard Wings ...................... 22
Hot Artichoke Dip................................ 5
Hot Artichoke Onion Dip..................... 6
Hot Artichoke Yogurt Dip ................... 6
Hot Cheese Dip .................................. 10
Hot Cheesy Appetizer ........................ 11
Hot Olive Cheese Balls ...................... 25
Hot Taco Dip...................................... 33
Hummus ............................................. 22
Jezebel Sauce ..................................... 22
Hot Chicken Salad ............................. 12
Hot Crab Dip ...................................... 14
Hot Crab Spread ................................. 16
Liver Pate ........................................... 22
Marinated Artichoke Dip ..................... 6
Marinated Vegetables ........................ 23
Mexican Layer Dip ............................ 23
Mushroom Delights ........................... 24
Mushrooms Stuffed with Sausage ..... 24
Nutty Blue Cheese Rolls .................... 25
Olive Treats ........................................ 25
Onion Appetizer ................................. 26
Orange Toast ...................................... 26
Oysters Rockefeller ............................ 26
Parmesan Cheese Bites ...................... 27
Pepper Jelly ........................................ 27
Picante Spread .................................... 27
Prosciutto with Wilted Greens ........... 28
Quiche Squares .................................. 28
Salmon Log ........................................ 28
Salsa ................................................... 29
Sausage Balls ..................................... 29
Sausage Snacks Italiano ..................... 29
Seafood Cheesecake........................... 30
Shrimp Hors D’Oeuvres .................... 30
Shrimp Pate ........................................ 31
Shrimp Spread .................................... 31
Oh-Shrimps ........................................ 31
Smoked Walleye Dip ......................... 31
South of the Boarder Dip ................... 32
Spinach and Artichoke Dip ............... 32
Tortilla Wedges .................................. 33
Appetizers & Beverages
Appetizers:
Artichoke Dip....................................... 5
Baked Artichoke Rounds ..................... 7
Bar Cheese ........................................... 7
Barbeque Meat Cups ............................ 7
Black Bean Salsa No. 1 ........................ 8
BLT Bites ............................................. 8
Bourbon Cocktail Franks ..................... 9
Broccoli Dip ......................................... 9
Buttery Boursin Cheese Spread ........... 9
Candied Ham Balls ........................... 10
Caviar Pie Romanoff.......................... 10
Cheese Puffs....................................... 11
Cheese Squares .................................. 11
Chicken Liver Mushroom Pate .......... 12
Chipped Beef Dip .............................. 18
Clam Dip ............................................ 12
Cold Taco Dip .................................... 32
Crab Appetillas .................................. 13
Crab Canapes ..................................... 13
Crab Dip ............................................. 14
Crab Meat Canapes ............................ 13
Crab Meat and Pineapple Melts ......... 15
Crab Meat Hors D’Oeuvres ............... 14
Crab Melt-A-Ways No. 1 ................... 15
Crab Mold .......................................... 16
Crab Squares ...................................... 16
Cucumber Cocktail Sandwiches ........ 16
Cucumber Stuffed Tomatoes ............. 17
Curry Chutney Cheese Ball ............... 17
Deviled Eggs ...................................... 17
Deviled Ham Puffs ............................. 18
Dried Beef Appetizer Pie ................... 18
Dried Beef Log .................................. 19
Drunken Dogs .................................... 19
Easy Spicy Dip ................................... 19
Feta Cheese Log ................................. 19
Fractured Franks ................................ 20
Garlic Black Olives ............................ 20
Gentlemen’s Choice ........................... 20
Guacamole ......................................... 21
261
Tuna Curry Dip .................................. 33
Beverages:
Banana Punch..................................... 34
Kentucky River Bank Slush ............... 34
Reception Punch ................................ 34
Strawberry Cooler .............................. 35
Breads and Breakfast
Breads:
Fat-Free Apple Coffee Cake .............. 35
Blueberry Lemon Bread ..................... 36
Quick Blueberry Muffins ................... 36
Carrot Ginger Muffins ....................... 36
Cheese Bread ..................................... 37
Cinnamon Bread ................................ 37
Cinnamon Rolls ................................. 37
Delicious Coffee Cake ....................... 38
Cranberry Fruit Bread ........................ 38
Cypress Inn Muffins .......................... 39
Date Nut Loaf .................................... 39
English Muffin Bread ........................ 39
Quick Herbed Biscuits ....................... 40
French Bread Monterey ..................... 40
Gougere Bread ................................... 40
Kokee Lodge Corn Bread .................. 41
Lemon Rasperry Muffins ................... 41
Mexican Spoon Bread ........................ 41
Monkey Bread .................................... 42
Parmesan Toast .................................. 42
Popovers No. 1 ................................... 42
Popovers No. 2 ................................... 43
Pumpkin Bread................................... 43
Fat-Free Raisin Bread ........................ 43
Sausage Bread .................................... 44
Sour Cream Streusel Coffee Cake ..... 44
Sticky Buns ........................................ 45
Zucchini Bread ................................... 45
Breakfast:
Biscuits and Gravy ............................. 45
Breakfast Pizza No. 1 ......................... 46
Breakfast Shortcake ........................... 46
Brunch Casserole No. 1 ..................... 47
Brunch Strata ..................................... 47
Cheese Blintzes .................................. 48
Chili Grits Casserole .......................... 48
Country Omelet .................................. 48
Cottage Cheese Pancakes ................... 49
Country Brunch .................................. 49
Country Pancakes............................... 49
Crustless Potato Spinach Quiche ....... 50
Crustless Sausage/Apple Quiche ....... 50
Egg Brunch ........................................ 50
French Toast....................................... 51
Fruit or Cereal Topping ..................... 51
German Breakfast Sausage ................ 51
Grits Casserole ................................... 52
Italian Strata ....................................... 52
Oatmeal Pie ........................................ 53
Pepper Cheese Grits ........................... 53
Perfect Scrambled Eggs ..................... 53
Spinach Quiche .................................. 54
Quiche Lorraine ................................. 54
Fish & Seafood
Fish:
Bouillabaisse Formidable................... 55
Florentine Sole ................................... 55
Grilled Salmon with Fennel ............... 56
Herb Crusted Catfish Fillets............... 56
Italian Fish Stew ................................ 57
Lemon Basil Trout ............................. 57
Lemony Dill Swordfish...................... 57
Salmon Fish Cakes ............................. 58
Salmon or Tuna Croquettes ............... 58
Shark Steaks in Beer Marinade .......... 58
Tuna Puff Pie ..................................... 59
Tuna Tetrazzini .................................. 59
Seafood:
Asian Shrimp ..................................... 60
Barbeque Shrimp New Orleans Style 60
Charcoal Shrimp ................................ 61
Clams Casino Bake ............................ 61
Crab Cakes ......................................... 62
Crabmeat Casserole ........................... 62
Crabmeat and Shrimp Casserole ........ 62
Garlic Shrimp and Pasta..................... 63
Low-Fat Crab Quiche ........................ 63
Maryland Crab Cakes ........................ 64
Oven Fried Shrimp ............................. 64
Peggy’s Crab Casserole ..................... 65
Royal Seafood Casserole ................... 65
Shrimp Casserole ............................... 65
Shrimp and Crabmeat Fettucini ......... 66
262
Shrimp Creole .................................... 66
Shrimp Sauce ..................................... 67
Shrimp Scampi A La Nordmeyer ...... 67
Shrimp Stew ....................................... 68
Victorian Shrimp Creole .................... 68
Meats
Beef:
Beef Bourguignon .............................. 69
Boeuf Bourguignon ............................ 69
Beef Burgundy ................................... 70
Easy Beef Burgundy .......................... 70
Simple Beef Burgundy....................... 70
Beef Stew Bennett.............................. 71
Beef Stir-Fry with Couscous .............. 71
Beef Stroganoff Casserole ................. 72
Charcoal Eye of the Round ................ 72
Chinese Style Beef ............................. 72
German Beef Hash ............................. 73
Island Beef Stew ................................ 73
Greatest Baked Steak ......................... 74
Hungarian Goulash ............................ 74
Reuben Casserole No. 1 ..................... 75
Sauerbraten ........................................ 75
Hamburger:
Beef Noodle Casserole ....................... 76
Cora’s Casserole ................................ 76
Cottage Pie ......................................... 77
Goulash .............................................. 77
Great Easy Chili ................................. 78
Hamburger Vegetable Medley ........... 78
Impossible Taco Pie ........................... 79
Jungle Stew ........................................ 79
Macaroni Beef Casserole ................... 79
Picnic Meat Loaf ................................ 80
Porcupine Meatballs........................... 80
Sloppy Joes ........................................ 81
Stuffed Peppers .................................. 81
Tater Tot Pie ...................................... 81
Pork:
Champagne Chops ............................. 83
Deluxe Pork Chops ............................ 83
Gingered Pork Tenders ...................... 83
Golden Glow Pork Chops ................. 84
Ham Loaf ........................................... 84
Ham Loaf for Two ............................. 84
Italian Pork Roast ............................... 85
Outdoor Barbecued Ribs .................... 85
Pop’s Favorite Ribs ............................ 85
Pork in a Bag ...................................... 86
Pork and Rice Cabbage Rolls ............ 86
Pork and Sauerkraut ........................... 86
Pork Tenderloin with Mushrooms ..... 87
Sauerkraut Baked with Pork Loin ...... 87
Salsa Sausage with Rice Casserole .... 88
Sausage and Sauerkraut ..................... 88
Skillet Pork Chops with Zucchini ...... 89
Speidis ................................................ 89
Transylvania Pork and Kraut ............. 90
Wyoming Tenderloin ......................... 90
Veal:
Veal Hungarian .................................. 82
Balsamic Marinated Lamb Chops ...... 82
Poultry
Poultry:
Brandy Chicken ................................. 90
Breast of Chicken in Wine ................. 91
Buttermilk Fried Chicken .................. 91
Cajun Chicken Strips ......................... 92
Cheddar-Chicken Artichoke Casserole.. 92
Cheese Stuffed Chicken Breast .......... 93
Chicken Alouette ............................... 93
Chicken and Artichokes ..................... 94
Chicken Artichoke Casserole ............. 94
Chicken Asparagus Casserole ............ 95
Chicken in a Bag ................................ 95
Chicken Breasts Diane ....................... 95
Chicken Broccoli Casserole ............... 96
Chicken Casserole .............................. 96
Chicken Cashew................................. 97
Chicken Croquettes ............................ 97
Chicken Curry .................................... 97
Chicken Delight ................................. 98
Chicken Divan No. 1.......................... 98
Chicken Divan No. 2.......................... 98
Chicken and Dumplings ..................... 99
Chicken Florentine ............................. 99
Chicken Pot Pie .................................. 99
Chicken and Rice Casserole............. 100
Chicken with Many Cloves of Garlic.. 100
Chicken-N-Stuffing Scallop............. 101
Chicken Tortilla Casserole ............... 101
263
Chicken/Turkey Almondzini ........... 102
Chicken Vermont Style .................... 102
Coq Au Vin ...................................... 103
Crock-Pot White Chili ..................... 111
Easy Baked Chicken ........................ 103
Cornish Game Hens ......................... 104
Crazy Chicken .................................. 104
Hot Chicken Salad ........................... 104
Mexican Chicken No. 1 ................... 105
Mexican Stir-Fry .............................. 106
Minced Squab ................................. 106
Peachy Chicken in Foil .................... 107
Pizza Chicken................................... 107
Poppy Chicken ................................. 107
Sesame Chicken ............................... 107
Shortcut Chicken and Rice............... 108
Skillet Chicken for Two ................... 108
Sonora Chicken Casserole .............. 108
Sour Cream Chicken Enchiladas ..... 109
Stir-Fried Walnut Chicken ............... 109
Super Chicken .................................. 109
Swiss Chicken Cutlets...................... 110
Three Cheese Chicken Casserole ..... 110
Tomato and Thyme Chicken Bake .. 111
Turkey Chili ..................................... 111
White Chili ....................................... 112
Pasta, Grains & Rice
Grains:
Mango and Garbanzo Tabouli ......... 122
Tabouli Salad ................................... 122
Pasta:
Angel Hair Pasta w/Quick Tomato Sauce...112
Bacon Tomato Angel Hair ............... 113
Carbonara Orecchiette ..................... 113
Chicken Tetrrazzini.......................... 113
Classic Pasta Salad........................... 114
Colorful Pasta Salad ......................... 114
Fettuccine Alfredo ........................... 114
Lasagna ............................................ 115
Lemon-Garlic Pasta ......................... 115
Linguini and White Clam Sauce ...... 116
No-Cook Lasagna ............................ 116
Noodle Pudding ............................... 116
Pat’s Noodle Torte ........................... 117
Porchini and Tomato Pasta .............. 117
Singapore Fried Noodles.................. 118
Spaghetti Pie .................................... 118
Spinach Shells .................................. 119
Springtime Pasta Primavera ............. 119
Summer Tomatoes & Fresh Herbs Pasta....119
Tex-Italian Pasta Fiesta .................... 120
Tofu Lasagna ................................... 120
Tomato Vinaigrette Pasta ................. 121
Upside-Down Fettuccine Pie ........... 121
Rice:
Herbed Rice ..................................... 123
Mexican Rice ................................... 123
Rice and Spanish Dish ..................... 123
Rice Casserole .................................. 124
Risi E Bisi ........................................ 124
Soups & Sandwiches
Sandwiches:
Asparagus Sandwiches..................... 138
Baked Chicken Sandwiches ............. 138
Bill’s Famous Fried Egg Sandwich . 139
Calico Egg Salad Sandwich ............. 139
Garden Medley Sandwiches ............ 139
Gourmet Chicken Salad Sandwich .. 140
Hot Chicken Salad Sandwich........... 140
Jim’s Deli Sandwich ........................ 140
Philly Sandwiches ............................ 140
Pointsettia Sandwich Loaf ............... 141
Poppy Seed Ham “Sandwiches” ...... 141
Reuben Sandwich............................. 142
Roast Beef Sand. w/Chive Cream Cheese... 142
Shrimp & Camembert En Croissant 142
Tailgate Sandwich ............................ 143
Wowzie Sandwiches ........................ 143
Vegetable Sandwiches No. 1 ........... 143
Tijuana Tidbits ................................. 144
Soups:
Creamy Asparagus Soup .................. 124
Beef Carbonade Soup w/Spatzle...... 125
Billybob Seafood Chowder .............. 125
Black Bean Soup .............................. 126
Cabbage and Beef Soup ................... 126
Cape Cod Fish Chowder .................. 126
Chicken Chili Stew .......................... 127
Chili Soup ........................................ 127
264
Cold Cucumber Soup ....................... 127
Cock-A-Leekie Soup ....................... 128
Cool Cucumber Soup ....................... 128
Cucumber Soup ................................ 129
Fish Chowder ................................... 129
French Onion Soup .......................... 129
Summer Gazpacho ........................... 130
Zippi Gazpacho ................................ 130
Kielbasa Lentil Soup ........................ 131
Maryland Crab Bisque ..................... 131
Mediterranean Soup ......................... 131
Aspen Mushroom Soup.................... 132
Pistou Soup ...................................... 132
Potage St. German ........................... 133
Senagalese Soup............................... 133
Shrimp Cheese Chowder.................. 134
Split Pea Soup .................................. 134
Tomato Bisque Soup ........................ 134
Cream of Tomato Soup .................... 135
Tomato Soup .................................... 135
Tomato Soup .................................... 135
Tostada Soup .................................... 136
Hearty Beef Shank & Veg. Soup ..... 136
Tomato and White Bean Soup ......... 137
Jarlsberg Vegetable Bisque .............. 137
Wild Rice Soup ................................ 137
Salads & Salad Dressings
Salad Dressings:
Irish Mist Dressing ........................... 170
Red Wine Basil Vinaigrette ............. 170
Salads:
Apple-Beet Salad ............................. 145
Apricot Salad ................................... 145
Asparagus Salad ............................... 145
Bean Salad ....................................... 146
Bing Cherry Salad ............................ 146
Black Bean Salad ............................. 146
Blue Cheese Aspic ........................... 147
Broccoli Salad .................................. 147
Brugge Salad .................................... 147
Buttermilk Salad .............................. 148
Barbecue Slaw ................................. 148
Cole Slaw ......................................... 148
Cool and Sweet Cabbage Salad ....... 148
Crisp Cabbage Salad ........................ 149
Crunchy Peanut Cole Slaw .............. 150
Nappa Cabbage Salad ...................... 150
Oriental Cole Slaw ........................... 151
Cauliflower Salad............................. 151
Chicken Curry Salad No. 1 .............. 151
Chicken Salad .................................. 152
Chicken Taco Salad ......................... 152
Gala Chicken Salad .......................... 153
Chinese Noodle Salad ...................... 153
Coke Salad ....................................... 154
Cottage Cheese Spinach Salad ......... 154
Cranberry Ring................................. 154
Cranberry Salad No. 1...................... 155
Cranberry Pineapple Mold ............... 155
Curried Spinach Salad...................... 162
Egg Macaroni Salad ......................... 155
Eight Layer Rainbow Dessert/Salad 156
Endive and Watercress Salad ........... 156
Fresh Vegetable Molded Salad ........ 167
Fruit Energy Salad ........................... 156
Fruit Salad ........................................ 157
Scrumptious Fruit Salad ................... 157
German Potato Salad No. 1 .............. 157
Greek Tomato Salad ........................ 158
Grilled Vegetable Salad ................... 168
Herring Salad ................................... 158
Kraut Salad....................................... 159
Layered Salad................................... 159
Leaf Lettuce Salad ........................... 159
Lemon Cheese Salad ........................ 160
Lemon Vegetable Salad ................... 168
Lickin’ Good Salad .......................... 160
Lime Salad ....................................... 160
Mandarin Salad ................................ 161
Oriental Salad and Dressing............. 162
Oriental Spinach Salad ..................... 163
Picnic Rice Salad ............................. 161
Shrimp-Vegetable Salad .................. 161
Spinach Strawberry Salad ................ 163
Strawberry-Spinach Salad ................ 164
Strawberry and Onion Salad ............ 165
Tomato Aspic No. 1 ......................... 166
Tomato Aspic. No. 2 ........................ 166
Tomato Aspic Supreme.................... 166
265
Tri-Color Pasta Salad ....................... 167
24 Hour Salad .................................. 167
Vegetable Salad No. 1...................... 168
Vidalia Onion Salad ......................... 169
Vidalia Onion & Tomato Salad ....... 169
Vitner’s Salad................................... 170
Wilted Spinach Salad ....................... 165
Vegetables & Fruits
Fruits:
Baked Spiced Apples ....................... 198
Brown Sugar Apricots...................... 198
Blueberry Sauce ............................... 199
Cranberry Cherry Relish .................. 199
Cranberry Chutney ........................... 199
Cranberry Sauce ............................... 199
Fresh Fruit Pudding Compote .......... 200
Fresh Peach Sauce............................ 201
Fruit in Spiced Wine ........................ 200
Hot Curried Fruit.............................. 200
Marshmallow Fruit Dip.................... 202
Pineapple Casserole ......................... 201
Pineapple Souffle ............................. 202
Rhubarb Conserve ............................ 201
Scalloped Pineapple ......................... 201
Vegetables:
Acabazitas ........................................ 196
Baked Stuffed Eggplant ................... 180
Baked Tomato Halves ...................... 194
Balsamic Onions .............................. 183
Best Ever Baked Beans .................... 171
Best in the West Beans .................... 171
Black Bean Chili and Rice ............... 172
Brandy Carrots ................................. 177
Bread and Butter Refrigerator Pickles ... 180
Broccoli Casserole ........................... 175
Brussels Sprouts & Artichoke Casserole.175
Cabbage and Noodles ...................... 176
Cauliflower & Onion in Cheese Sauce. 178
Chili-Hearty Vegetables................... 172
Corn Casserole No. 1 ....................... 179
Cosmic Carrots................................. 177
Curried Cauliflower ......................... 179
Do Ahead Mashed Potatoes ............. 186
Doug’s Cheese Potatoes ................... 186
Easy Scalloped Broccoli .................. 175
Eggplant Napoli ............................... 181
Four Bean Recipe ............................. 173
French Onion Casserole No. 1 ......... 183
Garden Vegetable Pizza ................... 195
Glazed Carrots & Pea Pods .............. 177
Golden Potatoes ............................... 187
Green Beans & Red Onion Casserole .. 173
Green Beans Greek Style ................. 173
Grilled Mushrooms .......................... 181
Grilled Portabella Mushroom Burger .... 182
Grilled Squash Fans ......................... 193
Harvard Beets................................... 175
Hash Brown Potato Casserole .......... 187
Hobo Beans ...................................... 173
Marinated Brussels Sprouts ............. 176
Marinated Carrots ............................ 178
Marinated Mushrooms ..................... 182
Mashed Potato Casserole ................. 187
Mushroom Florentine....................... 182
Okra-Tomato Gumbo ....................... 183
Onion Pie ......................................... 184
Onions in Balsamic Vinegar w/Basil .....184
Onions with Herb Butter .................. 185
Oven Roasted Potatoes .................... 188
Peppery Scalloped Potatoes ............. 188
Pissaladiere ...................................... 186
Potato Casserole ............................... 188
Potato Topping ................................. 188
Potatoes Chantilly ............................ 189
Potatoes Romanoff ........................... 189
Praline Yam Casserole ..................... 191
Scalloped Cabbage Au Gratin .......... 176
Sherried Sweet Potato Casserole ..... 191
Southern Corn .................................. 179
Sour Cream Potatoes ........................ 189
South American Potato Dish ............ 190
Spinach and Artichoke Casserole .... 192
Spinach Florentine ........................... 193
Squash Supreme ............................... 193
Summer Squash Casserole ............... 194
Sweet and Sour Green Beans ........... 174
Sweet Potato Casserole .................... 192
Sweet Potato Pudding ...................... 192
Triple Sec Carrots ............................ 178
Tupelo Baked Beans ........................ 174
266
Two-Grain Vegetable Casserole ...... 196
Vegetarian Pizza .............................. 194
Vidalia Onion Casserole No. 1 ........ 185
Vidalia Onions ................................. 185
Western Beans ................................. 174
Wonder Potatoes .............................. 190
Zucchini ........................................... 196
Zucchini Corn-fetti........................... 197
Zucchini Puree ................................. 197
Zucchini Parmesan ........................... 197
Zucchini Torte .................................. 198
Desserts
Cakes:
Al Brummit’s Birthday Cake ........... 202
Almond Cake ................................... 203
Apple Cake....................................... 203
Applesauce Cake .............................. 204
Banana Loaf Cake ............................ 204
Banana Split Cake ............................ 204
Blitz Torte ........................................ 205
Blueberry Crumb Cake .................... 206
Carrot Cake ...................................... 207
Cheese Cake No. 1 ........................... 207
Cheese Cake No. 2 ........................... 208
Cheese Cake No. 3 ........................... 208
Cheese Cake Supreme...................... 209
Chocolate Éclair Cake...................... 209
Chocolate Raspberry Marbled Cake 210
Chocolate Sheet Cake ...................... 210
Citrus Poppy Seed Delight ............... 211
Coconut Cake No. 1 ......................... 212
Coconut Cake No. 2 ......................... 213
Coconut Pound Cake........................ 213
Dirt Cake .......................................... 214
Dump Cake ...................................... 214
Dutch Chocolate Spice Cake ........... 214
Easy Chocolate Cake ....................... 215
Egg Nog Cake .................................. 215
Fresh Coconut Cake ......................... 213
Granny Cake .................................... 216
German Apple Crumb Cake............. 203
Hot Fudge Pudding Cake ................. 216
Hot Milk Cake.................................. 217
Italian Love Cake ............................. 217
Krazy Kake ...................................... 217
Lemon Poppy Seed Cake ................. 218
Macon Cake ..................................... 218
Mandarin Orange Cake .................... 219
Miami Beach Birthday Cake ............ 219
Mound Cake ..................................... 220
Pineapple Cake................................. 220
Pineapple Nut Telephone Cake ........ 220
Pineapple Torte ................................ 221
Pumpkin Roll ................................... 221
Red Velvet Cake .............................. 222
Snickers Cake................................... 222
Tangy Lemon Cake .......................... 223
Desserts:
Apple Crisp ...................................... 230
Apple Gateaux ................................. 231
Apple Pecan Crisp/topping .............. 230
Apricot Tart ...................................... 235
Baked Lime Pudding........................ 239
Bavarian Torte ................................. 231
Caramel Bananas with Rum............. 232
Caramelized Apple Dessert.............. 232
Cherry Yum Yum ............................ 233
Chocolate Mousse ............................ 233
Chocolate Peppermint Dessert ......... 233
Cranberry Streusel Casserole ........... 234
Cream Cheese Ring for Fruit ........... 234
Crepe Suzettes with Orange Sauce .. 234
Desperate for Something Chocolate.... 235
Dessert Delight................................. 236
Fresh Peach Delight ......................... 240
Fruit Pizza No. 1 .............................. 236
Fruit Pizza No. 2 .............................. 237
Gingerbread Dessert......................... 237
Grapefruit Shortcake ........................ 237
Ice Cream Dessert ............................ 238
Igloos................................................ 238
Lemon Grand Marnier Souffle......... 238
New York Cheese Cake ................... 239
Peach Grunt ...................................... 240
Peach Kuchen................................... 241
Peach and Blueberry Crisp............... 241
Pears Cardinale ................................ 242
Rainbow Tart ................................... 242
Rice Pudding 1 ................................. 243
Rice Pudding 2 ................................. 243
Spiced Bananas ................................ 244
267
Strawberries in Cassis ...................... 244
Strawberry Heaven........................... 244
Trifle ................................................ 245
Triple Treat Torte ............................. 245
Uncle Clark’s Bread Pudding .......... 246
Yum Yum Gems .............................. 246
Pies:
Best Key Lime Pie ........................... 223
Cheese Cake Pie ............................... 223
Choco-Peanut Butter Pie .................. 224
English Apple Pie ............................ 224
Frozen Peanut Pie ............................ 224
Fudge Pie ......................................... 225
Hershey Pie ...................................... 225
Lemon Cheds Pie ............................. 225
Little Travelers Key Lime Pie.......... 227
Mile High Raspberry Pie ................. 226
Mocha Cream Pie ............................. 226
Old Time Buttermilk Pie .................. 227
Ozark Pie.......................................... 227
Peanut Butter Pie.............................. 227
Pecan Pie .......................................... 228
Pennsylvania Dutch Shoo Fly Pie .... 228
Raspberry Ribbon Pie ...................... 229
Toll House Pie.................................. 229
Walnut Cranberry Pie ...................... 229
Cookies, Nuts & Candies
Candies:
Bark Candy ...................................... 257
Homemade Fudge ............................ 257
Never-Fail Peanut Butter Fudge ...... 258
Peanut Brittle ................................... 258
White Trash ...................................... 258
Cookies:
Almond Pine Nut Cookies ............... 246
Alvin’s Sour Cream Cookies ........... 247
Apple Squares .................................. 247
Biscotti ............................................. 247
Chocolate Toffee Cookies................ 248
Chocolate Whoppers ........................ 248
Cream Cheese Brownies 1 ............... 249
German Chocolate Chess Squares ... 250
Glorified Brownies........................... 250
Good Kids Cookies .......................... 251
Graham Cracker Brownies ............... 251
Lemon Bars ...................................... 251
Lemon Whippersnaps ...................... 252
Marbled Squares .............................. 252
Pineapple Lingles ............................. 252
Praline Water Cookies ..................... 253
Rugalah ............................................ 253
Raspberry Chocolate Buttercreams.. 254
Ricotta Cookies ................................ 255
Scottish Shortbread .......................... 255
Scandanavian Walnut Cookies ........ 256
Seven Layer Bars ............................. 257
Nuts:
Glazed Walnuts ................................ 259
My Aunt Nam’s Spiced Nuts ........... 259
Pecan Pralines .................................. 259
Spiced Nuts ...................................... 260
268
Beef Stew Bennett.............................. 71
Beef Stir-Fry with Couscous .............. 71
Beef Stroganoff Casserole ................. 72
Best Ever Baked Beans .................... 171
Best in the West Beans .................... 171
Best Key Lime Pie ........................... 223
Bill’s Famous Fried Egg Sandwich . 139
Billybob Seafood Chowder .............. 125
Bing Cherry Salad ............................ 146
Biscotti ............................................. 247
Biscuits and Gravy ............................. 45
Black Bean Chili and Rice ............... 172
Black Bean Salad ............................. 146
Black Bean Soup .............................. 126
Blitz Torte ........................................ 205
BLT Bites ............................................. 8
Blue Cheese Aspic ........................... 147
Blueberry Crumb Cake .................... 206
Blueberry Lemon Bread ..................... 36
Blueberry Sauce ............................... 199
Boeuf Bourguignon ............................ 69
Bouillabaisse Formidable................... 55
Bourbon Cocktail Franks ..................... 9
Brandy Carrots ................................. 177
Brandy Chicken ................................. 90
Bread and Butter Refrigerator Pickles....180
Breakfast Pizza No. 1 ......................... 46
Breakfast Shortcake ........................... 46
Breast of Chicken in Wine ................. 91
Broccoli Casserole ........................... 175
Broccoli Dip ......................................... 9
Broccoli Salad .................................. 147
Brown Sugar Apricots...................... 198
Brugge Salad .................................... 147
Brunch Strata ..................................... 47
Brussels Sprouts & Artichoke Casserole.175
Buttermilk Fried Chicken .................. 91
Buttermilk Salad .............................. 148
Buttery Boursin Cheese Spread ........... 9
Cabbage and Beef Soup ................... 126
Cabbage and Noodles ...................... 176
INDEX
24 Hour Salad .................................. 167
Acabazitas ........................................ 196
Al Brummit’s Birthday Cake ........... 202
Almond Cake ................................... 203
Almond Pine Nut Cookies ............... 246
Alvin’s Sour Cream Cookies ........... 247
Angel Hair Pasta w/Quick Tomato Sauce...112
Apple Cake....................................... 203
Apple Crisp ...................................... 230
Apple Gateaux ................................. 231
Apple Pecan Crisp/topping .............. 230
Apple Squares .................................. 247
Apple-Beet Salad ............................. 145
Applesauce Cake .............................. 204
Apricot Salad ................................... 145
Apricot Tart ...................................... 235
Artichoke Dip....................................... 5
Asian Shrimp ..................................... 60
Asparagus Salad ............................... 145
Asparagus Sandwiches..................... 138
Aspen Mushroom Soup.................... 132
Bacon Tomato Angel Hair ............... 113
Baked Artichoke Rounds ..................... 7
Baked Chicken Sandwiches ............. 138
Baked Lime Pudding........................ 239
Baked Spiced Apples ....................... 198
Baked Stuffed Eggplant ................... 180
Baked Tomato Halves ...................... 194
Balsamic Marinated Lamb Chops ...... 82
Balsamic Onions .............................. 183
Banana Loaf Cake ............................ 204
Banana Punch..................................... 34
Banana Split Cake ............................ 204
Bar Cheese ........................................... 7
Barbecue Slaw ................................. 148
Barbeque Meat Cups ............................ 7
Barbeque Shrimp New Orleans Style 60
Bark Candy ...................................... 257
Bavarian Torte ................................. 231
Bean Salad ....................................... 146
Beef Bourguignon .............................. 69
Beef Burgundy ................................... 70
Beef Carbonade Soup w/Spatzle...... 125
Beef Noodle Casserole ....................... 76
269
Cajun Chicken Strips ......................... 92
Calico Egg Salad Sandwich ............. 139
Candied Ham Balls ........................... 10
Cape Cod Fish Chowder .................. 126
Caramelized Apple Dessert.............. 232
Carbonara Orecchiette ..................... 113
Caramel Bananas with Rum............. 232
Carrot Cake ...................................... 207
Carrot Ginger Muffins ....................... 36
Cauliflower & Onion in Cheese Sauce. 178
Cauliflower Salad............................. 151
Caviar Pie Romanoff.......................... 10
Champagne Chops ............................. 83
Charcoal Eye of the Round ................ 72
Charcoal Shrimp ................................ 61
Cheddar-Chicken Artichoke Casserole ..92
Cheese Blintzes .................................. 48
Cheese Bread ..................................... 37
Cheese Cake No. 1 ........................... 207
Cheese Cake No. 2 ........................... 208
Cheese Cake No. 3 ........................... 208
Cheese Cake Pie ............................... 223
Cheese Cake Supreme...................... 209
Cheese Puffs....................................... 11
Cheese Squares .................................. 11
Cheese Stuffed Chicken Breast .......... 93
Cherry Yum Yum ............................ 233
Chicken Alouette ............................... 93
Chicken and Artichokes ..................... 94
Chicken and Dumplings ..................... 99
Chicken and Rice Casserole............. 100
Chicken Artichoke Casserole ............. 94
Chicken Asparagus Casserole ............ 95
Chicken Breasts Diane ....................... 95
Chicken Broccoli Casserole ............... 96
Chicken Cashew................................. 97
Chicken Casserole .............................. 96
Chicken Chili Stew .......................... 127
Chicken Croquettes ............................ 97
Chicken Curry .................................... 97
Chicken Delight ................................. 98
Chicken Divan No. 1.......................... 98
Chicken Divan No. 2.......................... 98
Chicken Florentine ............................. 99
Chicken in a Bag ................................ 95
Chicken Liver Mushroom Pate .......... 12
Chicken Pot Pie .................................. 99
Chicken Salad .................................. 152
Chicken Taco Salad ......................... 152
Chicken Tetrrazzini.......................... 113
Chicken Tortilla Casserole ............... 101
Chicken Vermont Style .................... 102
Chicken with Many Cloves of Garlic.. 100
Chicken/Turkey Almondzini ........... 102
Chicken-N-Stuffing Scallop............. 101
Chili Grits Casserole .......................... 48
Chili Soup ........................................ 127
Chili-Hearty Vegetables................... 172
Chinese Noodle Salad ...................... 153
Chinese Style Beef ............................. 72
Chipped Beef Dip .............................. 18
Chocolate Éclair Cake...................... 209
Chocolate Mousse ............................ 233
Chocolate Peppermint Dessert ......... 233
Chocolate Raspberry Marbled Cake 210
Chocolate Sheet Cake ...................... 210
Chocolate Toffee Cookies................ 248
Chocolate Whoppers ........................ 248
Choco-Peanut Butter Pie .................. 224
Cinnamon Bread ................................ 37
Cinnamon Rolls ................................. 37
Citrus Poppy Seed Delight ............... 211
Clam Dip ............................................ 12
Clams Casino Bake ............................ 61
Classic Pasta Salad ........................... 114
Cock-A-Leekie Soup ....................... 128
Coconut Cake No. 1 ......................... 212
Coconut Cake No. 2 ......................... 213
Coconut Pound Cake........................ 213
Coke Salad ....................................... 154
Cold Cucumber Soup ....................... 127
Cold Taco Dip .................................... 32
Cole Slaw ......................................... 148
Colorful Pasta Salad ......................... 114
Cool and Sweet Cabbage Salad ....... 148
Cool Cucumber Soup ....................... 128
Coq Au Vin ...................................... 103
Cora’s Casserole ................................ 76
Corn Casserole No. 1 ....................... 179
Cornish Game Hens ......................... 104
270
Cosmic Carrots................................. 177
Cottage Cheese Pancakes ................... 49
Cottage Cheese Spinach Salad ......... 154
Cottage Pie ......................................... 77
Country Brunch .................................. 49
Country Omelet .................................. 48
Country Pancakes............................... 49
Crab Appetillas .................................. 13
Crab Cakes ......................................... 62
Crab Canapes ..................................... 13
Crab Dip ............................................. 14
Crab Meat and Pineapple Melts ......... 15
Crab Meat Canapes ............................ 13
Crab Meat Hors D’Oeuvres ............... 14
Crab Melt-A-Ways No. 1 ................... 15
Crab Mold .......................................... 16
Crab Squares ...................................... 16
Crabmeat and Shrimp Casserole ........ 62
Crabmeat Casserole ........................... 62
Cranberry Cherry Relish .................. 199
Cranberry Chutney ........................... 199
Cranberry Fruit Bread ........................ 38
Cranberry Pineapple Mold ............... 155
Cranberry Ring................................. 154
Cranberry Sauce ............................... 199
Cranberry Streusel Casserole ........... 234
Crazy Chicken .................................. 104
Cream Cheese Ring for Fruit ........... 234
Cream of Tomato Soup .................... 135
Creamy Asparagus Soup .................. 124
Crepe Suzettes with Orange Sauce .. 234
Crisp Cabbage Salad ........................ 149
Crock-Pot White Chili ..................... 111
Crunchy Peanut Cole Slaw .............. 150
Crustless Potato Spinach Quiche ....... 50
Crustless Sausage/Apple Quiche ....... 50
Cucumber Cocktail Sandwiches ........ 16
Cucumber Soup ................................ 129
Cucumber Stuffed Tomatoes ............. 17
Curried Cauliflower ......................... 179
Curried Spinach Salad...................... 162
Curry Chutney Cheese Ball ............... 17
Cypress Inn Muffins .......................... 39
Date Nut Loaf .................................... 39
Delicious Coffee Cake ....................... 38
Deluxe Pork Chops ............................ 83
Desperate for Something Chocolate.... 235
Dessert Delight................................. 236
Deviled Eggs ...................................... 17
Deviled Ham Puffs ............................. 18
Dirt Cake .......................................... 214
Do Ahead Mashed Potatoes ............. 186
Doug’s Cheese Potatoes ................... 186
Dried Beef Appetizer Pie ................... 18
Dried Beef Log .................................. 19
Drunken Dogs .................................... 19
Dump Cake ...................................... 214
Dutch Chocolate Spice Cake ........... 214
Easy Baked Chicken ........................ 103
Easy Beef Burgundy .......................... 70
Easy Chocolate Cake ....................... 215
Easy Scalloped Broccoli .................. 175
Easy Spicy Dip ................................... 19
Egg Brunch ........................................ 50
Egg Macaroni Salad ......................... 155
Egg Nog Cake .................................. 215
Eggplant Napoli ............................... 181
Eight Layer Rainbow Dessert/Salad 156
Endive and Watercress Salad ........... 156
English Apple Pie ............................ 224
English Muffin Bread ........................ 39
Fat-Free Apple Coffee Cake .............. 35
Fat-Free Raisin Bread ........................ 43
Feta Cheese Log ................................. 19
Fettuccine Alfredo ........................... 114
Fish Chowder ................................... 129
Florentine Sole ................................... 55
Four Bean Recipe ............................. 173
Fractured Franks ................................ 20
French Bread Monterey ..................... 40
French Onion Soup .......................... 129
French Toast....................................... 51
Fresh Coconut Cake ......................... 213
Fresh Fruit Pudding Compote .......... 200
Fresh Peach Delight ......................... 240
Fresh Peach Sauce............................ 201
271
Fresh Vegetable Molded Salad ........ 167
Frozen Peanut Pie ............................ 224
Fruit Energy Salad ........................... 156
Fruit in Spiced Wine ........................ 200
Fruit or Cereal Topping ..................... 51
Fruit Pizza No. 1 .............................. 236
Fruit Pizza No. 2 .............................. 237
Fruit Salad ........................................ 157
Fudge Pie ......................................... 225
Gala Chicken Salad .......................... 153
Garden Medley Sandwiches ............ 139
Garden Vegetable Pizza ................... 195
Garlic Black Olives ............................ 20
Garlic Shrimp and Pasta..................... 63
Gentlemen’s Choice ........................... 20
German Apple Crumb Cake............. 203
German Beef Hash ............................. 73
German Breakfast Sausage ................ 51
German Chocolate Chess Squares ... 250
Gingerbread Dessert......................... 237
Gingered Pork Tenders ...................... 83
Glazed Carrots & Pea Pods .............. 177
Glazed Walnuts ................................ 259
Glorified Brownies........................... 250
Golden Glow Pork Chops ................. 84
Golden Potatoes ............................... 187
Good Kids Cookies .......................... 251
Gougere Bread ................................... 40
Goulash .............................................. 77
Gourmet Chicken Salad Sandwich .. 140
Graham Cracker Brownies ............... 251
Granny Cake .................................... 216
Grapefruit Shortcake ........................ 237
Great Easy Chili ................................. 78
Greatest Baked Steak ......................... 74
Greek Tomato Salad ........................ 158
Green Beans & Red Onion Casserole ..173
Green Beans Greek Style ................. 173
Grilled Mushrooms .......................... 181
Grilled Portabella Mushroom Burger .... 182
Grilled Salmon with Fennel ............... 56
Grilled Squash Fans ......................... 193
Grilled Vegetable Salad ................... 168
Grits Casserole ................................... 52
Guacamole ......................................... 21
Ham Loaf for Two ............................. 84
Ham Loaf ........................................... 84
Hamburger Vegetable Medley ........... 78
Harvard Beets................................... 175
Hash Brown Potato Casserole .......... 187
Hawaiian Meat Balls .......................... 21
Hearty Beef Shank & Veg. Soup ..... 136
Herb Crusted Catfish Fillets............... 56
Herbed Rice ..................................... 123
Herring Salad ................................... 158
Hershey Pie ...................................... 225
Hobo Beans ...................................... 173
Homemade Fudge ............................ 257
Honey Mustard Wings ...................... 22
Hot Artichoke Dip................................ 5
Hot Artichoke Onion Dip..................... 6
Hot Artichoke Yogurt Dip ................... 6
Hot Cheese Dip .................................. 10
Hot Cheesy Appetizer ........................ 11
Hot Chicken Salad Sandwich........... 140
Hot Chicken Salad ........................... 104
Hot Chicken Salad ............................. 12
Hot Crab Dip ...................................... 14
Hot Crab Spread ................................. 16
Hot Curried Fruit.............................. 200
Hot Fudge Pudding Cake ................. 216
Hot Milk Cake.................................. 217
Hot Olive Cheese Balls ...................... 25
Hot Taco Dip...................................... 33
Hummus ............................................. 22
Hungarian Goulash ............................ 74
Ice Cream Dessert ............................ 238
Igloos................................................ 238
Impossible Taco Pie ........................... 79
Irish Mist Dressing ........................... 170
Island Beef Stew ................................ 73
Italian Fish Stew ................................ 57
Italian Love Cake ............................. 217
Italian Pork Roast ............................... 85
Italian Strata ....................................... 52
Jarlsberg Vegetable Bisque .............. 137
Jezebel Sauce ..................................... 22
Jim’s Deli Sandwich ........................ 140
Jungle Stew ........................................ 79
Kentucky River Bank Slush ............... 34
272
Kielbasa Lentil Soup ........................ 131
Kokee Lodge Corn Bread .................. 41
Kraut Salad....................................... 159
Krazy Kake ...................................... 217
Lasagna ............................................ 115
Layered Salad................................... 159
Leaf Lettuce Salad ........................... 159
Lemon Bars ...................................... 251
Lemon Basil Trout ............................. 57
Lemon Chess Pie.............................. 225
Lemon Cheese Salad ........................ 160
Lemon Grand Marnier Souffle......... 238
Lemon Poppy Seed Cake ................. 218
Lemon Raspberry Muffins ................. 41
Lemon Vegetable Salad ................... 168
Lemon Whippersnaps ...................... 252
Lemon-Garlic Pasta ......................... 115
Lemony Dill Swordfish...................... 57
Lickin’ Good Salad .......................... 160
Lime Salad ....................................... 160
Linguini and White Clam Sauce ...... 116
Little Travelers Key Lime Pie.......... 227
Liver Pate ........................................... 22
Low-Fat Crab Quiche ........................ 63
Macaroni Beef Casserole ................... 79
Macon Cake ..................................... 218
Mandarin Orange Cake .................... 219
Mandarin Salad ................................ 161
Mango and Garbanzo Tabouli ......... 122
Marbled Squares .............................. 252
Marinated Artichoke Dip ..................... 6
Marinated Brussels Sprouts ............. 176
Marinated Carrots ............................ 178
Marinated Mushrooms ..................... 182
Marinated Vegetables ........................ 23
Marshmallow Fruit Dip.................... 202
Maryland Crab Bisque ..................... 131
Maryland Crab Cakes ........................ 64
Mashed Potato Casserole ................. 187
Mediterranean Soup ......................... 131
Mexican Layer Dip ............................ 23
Mexican Rice ................................... 123
Mexican Stir-Fry .............................. 106
Mexican Spoon Bread ........................ 41
Miami Beach Birthday Cake ............ 219
Mile High Raspberry Pie ................. 226
Minced Squab ................................. 106
Mocha Cream Pie ............................. 226
Monkey Bread .................................... 42
Mound Cake ..................................... 220
Mushroom Delights ........................... 24
Mushroom Florentine....................... 182
Mushrooms Stuffed with Sausage ..... 24
My Aunt Nam’s Spiced Nuts ........... 259
Nappa Cabbage Salad ...................... 150
Never-Fail Peanut Butter Fudge ...... 258
New York Cheese Cake ................... 239
No-Cook Lasagna ............................ 116
Noodle Pudding ............................... 116
Nutty Blue Cheese Rolls .................... 25
Oatmeal Pie ........................................ 53
Oh-Shrimps ........................................ 31
Okra-Tomato Gumbo ....................... 183
Old Time Buttermilk Pie .................. 227
Olive Treats ........................................ 25
Onion Appetizer ................................. 26
Onion Pie ......................................... 184
Onions in Balsamic Vinegar w/Basil .....184
Onions with Herb Butter .................. 185
Orange Toast ...................................... 26
Oriental Cole Slaw ........................... 151
Oriental Salad and Dressing............. 162
Oriental Spinach Salad ..................... 163
Outdoor Barbecued Ribs .................... 85
Oven Fried Shrimp ............................. 64
Oven Roasted Potatoes .................... 188
Oysters Rockefeller ............................ 26
Ozark Pie.......................................... 227
Parmesan Cheese Bites ...................... 27
Parmesan Toast .................................. 42
Pat’s Noodle Torte ........................... 117
Peach and Blueberry Crisp............... 241
Peach Grunt ...................................... 240
Peach Kuchen................................... 241
Peachy Chicken in Foil .................... 107
Peanut Brittle ................................... 258
Peanut Butter Pie.............................. 227
Pears Cardinale ................................ 242
Pecan Pie .......................................... 228
273
Pecan Pralines .................................. 259
Peggy’s Crab Casserole ..................... 65
Pennsylvania Dutch Shoo Fly Pie .... 228
Pepper Cheese Grits ........................... 53
Pepper Jelly ........................................ 27
Peppery Scalloped Potatoes ............. 188
Perfect Scrambled Eggs ..................... 53
Philly Sandwiches ............................ 140
Picante Spread .................................... 27
Picnic Meat Loaf ................................ 80
Picnic Rice Salad ............................. 161
Pineapple Cake................................. 220
Pineapple Casserole ......................... 201
Pineapple Lingles ............................. 252
Pineapple Nut Telephone Cake ........ 220
Pineapple Souffle ............................. 202
Pineapple Torte ................................ 221
Pissaladiere ...................................... 186
Pistou Soup ...................................... 132
Pizza Chicken................................... 107
Pointsettia Sandwich Loaf ............... 141
Pop’s Favorite Ribs ............................ 85
Popovers No. 1 ................................... 42
Popovers No. 2 ................................... 43
Poppy Chicken ................................. 107
Poppy Seed Ham “Sandwiches” ...... 141
Porchini and Tomato Pasta .............. 117
Porcupine Meatballs........................... 80
Pork and Rice Cabbage Rolls ............ 86
Pork and Sauerkraut ........................... 86
Pork in a Bag ...................................... 86
Pork Tenderloin with Mushrooms ..... 87
Potage St. German ........................... 133
Potato Casserole ............................... 188
Potato Topping ................................. 188
Potatoes Chantilly ............................ 189
Potatoes Romanoff ........................... 189
Praline Water Cookies ..................... 253
Praline Yam Casserole ..................... 191
Prosciutto with Wilted Greens ........... 28
Pumpkin Bread................................... 43
Pumpkin Roll ................................... 221
Quiche Lorraine ................................. 54
Quiche Squares .................................. 28
Quick Blueberry Muffins ................... 36
Quick Herbed Biscuits ....................... 40
Rainbow Tart ................................... 242
Raspberry Chocolate Buttercreams.. 254
Raspberry Ribbon Pie ...................... 229
Reception Punch ................................ 34
Red Velvet Cake .............................. 222
Red Wine Basil Vinaigrette ............. 170
Reuben Sandwich............................. 142
Rhubarb Conserve ............................ 201
Rice and Spanish Dish ..................... 123
Rice Casserole .................................. 124
Rice Pudding 1 ................................. 243
Rice Pudding 2 ................................. 243
Ricotta Cookies ................................ 255
Risi E Bisi ........................................ 124
Roast Beef Sand. w/Chive Cream Cheese... 142
Royal Seafood Casserole ................... 65
Rugalah ............................................ 253
Salmon Fish Cakes ............................. 58
Salmon Log ........................................ 28
Salmon or Tuna Croquettes ............... 58
Salsa Sausage with Rice Casserole .... 88
Salsa ................................................... 29
Sauerbraten ........................................ 75
Sauerkraut Baked with Pork Loin ...... 87
Sausage and Sauerkraut ..................... 88
Sausage Balls ..................................... 29
Sausage Bread .................................... 44
Sausage Snacks Italiano ..................... 29
Scalloped Cabbage Au Gratin .......... 176
Scalloped Pineapple ......................... 201
Scandanavian Walnut Cookies ........ 256
Scottish Shortbread .......................... 255
Scrumptious Fruit Salad ................... 157
Seafood Cheesecake........................... 30
Senagalese Soup............................... 133
Sesame Chicken ............................... 107
Seven Layer Bars ............................. 257
Shark Steaks in Beer Marinade .......... 58
Sherried Sweet Potato Casserole ..... 191
Shortcut Chicken and Rice............... 108
Shrimp & Camembert En Croissant 142
Shrimp and Crabmeat Fettucini ......... 66
Shrimp Casserole ............................... 65
Shrimp Cheese Chowder.................. 134
274
Shrimp Creole .................................... 66
Shrimp Hors D’Oeuvres .................... 30
Shrimp Pate ........................................ 31
Shrimp Sauce ..................................... 67
Shrimp Scampi A La Nordmeyer ...... 67
Shrimp Spread .................................... 31
Shrimp Stew ....................................... 68
Shrimp-Vegetable Salad .................. 161
Simple Beef Burgundy....................... 70
Singapore Fried Noodles.................. 118
Skillet Chicken for Two ................... 108
Skillet Pork Chops with Zucchini ...... 89
Sloppy Joes ........................................ 81
Smoked Walleye Dip ......................... 31
Snickers Cake................................... 222
Sonora Chicken Casserole .............. 108
Sour Cream Chicken Enchiladas ..... 109
Sour Cream Potatoes ........................ 189
Sour Cream Streusel Coffee Cake ..... 44
South American Potato Dish ............ 190
South of the Boarder Dip ................... 32
Southern Corn .................................. 179
Spaghetti Pie .................................... 118
Speidis ................................................ 89
Spiced Bananas ................................ 244
Spiced Nuts ...................................... 260
Spinach and Artichoke Dip ............... 32
Spinach and Artichoke Casserole .... 192
Spinach Florentine ........................... 193
Spinach Quiche .................................. 54
Spinach Shells .................................. 119
Spinach Strawberry Salad ................ 163
Split Pea Soup .................................. 134
Springtime Pasta Primavera ............. 119
Squash Supreme ............................... 193
Sticky Buns ........................................ 45
Stir-Fried Walnut Chicken ............... 109
Strawberries in Cassis ...................... 244
Strawberry and Onion Salad ............ 165
Strawberry Cooler .............................. 35
Strawberry Heaven........................... 244
Strawberry-Spinach Salad ................ 164
Stuffed Peppers .................................. 81
Summer Gazpacho ........................... 130
Summer Squash Casserole ............... 194
Summer Tomatoes & Fresh Herbs Pasta ... 119
Super Chicken .................................. 109
Sweet and Sour Green Beans ........... 174
Sweet Potato Casserole .................... 192
Sweet Potato Pudding ...................... 192
Swiss Chicken Cutlets...................... 110
Tabouli Salad ................................... 122
Tailgate Sandwich ............................ 143
Tangy Lemon Cake .......................... 223
Tater Tot Pie ...................................... 81
Tex-Italian Pasta Fiesta .................... 120
Three Cheese Chicken Casserole ..... 110
Tijuana Tidbits ................................. 144
Tofu Lasagna ................................... 120
Toll House Pie.................................. 229
Tomato and Thyme Chicken Bake .. 111
Tomato and White Bean Soup ......... 137
Tomato Aspic No. 1 ......................... 166
Tomato Aspic Supreme.................... 166
Tomato Aspic. No. 2 ........................ 166
Tomato Bisque Soup ........................ 134
Tomato Soup .................................... 135
Tomato Soup .................................... 135
Tomato Vinaigrette Pasta ................. 121
Tortilla Wedges .................................. 33
Tostada Soup .................................... 136
Transylvania Pork and Kraut ............. 90
Tri-Color Pasta Salad ....................... 167
Trifle ................................................ 245
Triple Sec Carrots ............................ 178
Triple Treat Torte ............................. 245
Tuna Curry Dip .................................. 33
Tuna Puff Pie ..................................... 59
Tuna Tetrazzini .................................. 59
Tupelo Baked Beans ........................ 174
Turkey Chili ..................................... 111
Two-Grain Vegetable Casserole ...... 196
Uncle Clark’s Bread Pudding .......... 246
Upside-Down Fettuccine Pie ........... 121
Veal Hungarian .................................. 82
Vegetarian Pizza .............................. 194
Victorian Shrimp Creole .................... 68
Vidalia Onion & Tomato Salad ....... 169
275
Vidalia Onion Salad ......................... 169
Vidalia Onions ................................. 185
Vitner’s Salad................................... 170
Walnut Cranberry Pie ...................... 229
Western Beans ................................. 174
White Chili ....................................... 112
White Trash ...................................... 258
Wild Rice Soup ................................ 137
Wilted Spinach Salad ....................... 165
Wonder Potatoes .............................. 190
Wowzie Sandwiches ........................ 143
Wyoming Tenderloin ......................... 90
Yum Yum Gems .............................. 246
Zippi Gazpacho ................................ 130
Zucchini Bread ................................... 45
Zucchini Corn-fetti........................... 197
Zucchini Parmesan ........................... 197
Zucchini Puree ................................. 197
Zucchini Torte .................................. 198
Zucchini ........................................... 196
276

connestee cooks - Connestee Falls Gated Community Brevard

Transcription

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