Church Cookbook - Eastern Gate Baptist Church

Transcription

DEDICATION
My thanks to God for the inspiration and timing to do this book. I want to thank Becky
and Elizabeth Hager for the artwork, Martha Smith who proof-read all the recipes, to
Darla Ottman and Melody Smith for help with the computer work, and all who helped put
the book together. A special thanks to Carol Wilson whose enthusiasm and
encouragement kept me going. I would also like to thank my husband, Dale, who
brought me the recipes and helped with the things I couldn't do, as I was ordered off my
leg through most of this project. Most of all, thank you to all who contributed the recipes
to make the book a reality. Thank you for giving me the privilege to bring this book to
life. May you be blessed as you serve these recipes.
Lovingly,
Judy Thurow
Au Jus French Dip
It takes 2 days to follow this recipe.
Day 1
3 ½ lbs top round roast
6 cloves garlic, sliced
Steak seasoning
3 Tbsp oil
2-3 cups carrots
Day 2
Au Jus package
French bread
Day 1
Rub meat with oil and seasoning. Put garlic into roast and sear in skillet. Put roast (fat
side up) in roaster with 3 cups of water and carrots; cover. Bake at 500º for 45 minutes.
When timer goes off, turn off oven but leave the roast in for another 2 hours. Remove
roast and put in fridge.
Day 2
Remove roast and carrots. Thinly slice roast. In the roasting pan with the juice, prepare
Au Jus package. Add the sliced roast beef and let simmer for 30 minutes.
Sue Foster
Very Good!
Chocolate Cheese Ball
2 sticks of cream cheese (room temperature)
½ cup confectioner sugar
14 chocolate sandwich cookies (crushed)
Mini chocolate chips
Mix together cream cheese, confectioner sugar, crushed cookies. Form into a ball and
roll in chocolate chips. Cover and refrigerate. (I served with Honey Graham Snack Stix)
Rita Purvis
Pepperoni Dip
2 – 8 oz pkgs cream cheese, softened
1 – 8 oz container sour cream
2 – 8 oz pkgs pepperoni, diced
2 – 4 oz cans green chilies, diced
Mix cream cheese, sour cream and green chilies together; then fold in pepperoni. Put in
baking dish and bake at 350º for 30 minutes.
Charlotte Payne
1
Microwave Pumpkin Seeds
Pumpkin Seeds
¼ tsp Seasoned Salt
1 Tbsp Butter
Line a 9" pie plate with paper towels and sprinkle with a single layer of washed and
dried pumpkin seeds. Microwave on high for 13-14 minutes. Let stand for 5 minutes.
Melt 1 Tbsp Butter in 2 cup glass measuring cup. Add pumpkin seeds and ¼ tsp
seasoned salt. Toss to coat evenly. Serve as a snack or use as a garnish.
Pumpkin Patch
Creamy Tuna Ball
2 – 8 oz pkgs cream cheese
6 hard cooked eggs, sliced
2 – 7 oz cans tuna, drained
¼ cup minced green onions, tops
2 Tbsp minced fresh parsley
2 tsp Worcestershire sauce
2 tsp lemon juice
½ tsp salt
2 Tbsp pimento
chopped fresh parsley
Stir cream cheese until softened. Mash eggs with fork. Add egg, tuna, green onion,
parsley, Worcestershire sauce, lemon juice, salt and pimento. Mix until blended. Chill
overnight. Divide mixture in half. Shape into 2 balls. Roll in parsley. Garnish
Carol Wilson
Toasted Pumpkin Seeds
Seeds from 1 pumpkin
2 Tbsp Vegetable Oil
Salt to taste
Rinse the seeds to remove strings and pulp and pat dry with paper towel. Spread the
seeds on a baking sheet and let stand for several hours to dry. Preheat oven to 350º.
Toss the seeds with the oil and salt to taste. Toast the seeds in the oven 25 minutes,
stirring every 5 minutes. Let cool completely. Taste and add more salt if needed. Serve
the pumpkin seeds as a snack or use as a garnish.
Pumpkin Patch
The foot of the cross is the highest spot on this earth.
2
Pumpkin Sweet Pickles
5 lbs pumpkin, cubed
2 lbs sugar
6 cloves
1 pint White vinegar
1 pint water
3 pieces of cinnamon
Mix sugar, cloves, vinegar, water and cinnamon pieces in a large sauce pan. Heat until
sugar dissolves. Drop cubes of pumpkin in syrup and cook 45-60 minutes, or until clear
and glossy. Remove cubes and put in jars. Pour syrup over the pumpkin and seal.
Pumpkin Patch
Pumpkin Butter
10 cups Pumpkin Pulp
4 cups sugar
½ vanilla bean OR ½ tsp finely grated orange peel OR ½ tsp ground cinnamon
Place the pulp in a pan, and add the sugar and vanilla bean or orange peel. Stir over
low heat for about 10 minutes or until the sugar is dissolved. Increase the heat and boil,
stirring with a long-handled wooden spoon, until the mixture turns a rich orange brown
and the spoon leaves a clean path on the bottom of the pan, about 30 minutes. Remove
from heat. If using cinnamon, stir in at this time. Remove and discard vanilla bean. Pack
into hot jars and process for 15 minutes in a boiling water bath. Makes about 8 half
pints.
Pumpkin Patch
Queso
2 – 3 pkgs Velveeta Cheese (2 lb boxes)
2 pkgs Chorizo (Mexican sausage), hamburger or Italian sausage
2 cans of Rotel diced tomatoes
1 large jar Salsa
Cook and drain the meat. Cut cheese into chunks and put into a glass bowl. Pour in a
little milk to help melt the cheese faster. Microwave for 3 minutes; stir and cook an
additional 2 minutes. Put the cheese into a Crockpot. Add the meat, salsa and Rotel.
Keep in Crockpot to keep warm.
Dennis Purvis
Rejecting things because they are old-fashioned would rule out the sun and the moon.
3
Cheese Ball
2 – 8 oz pkgs Philly Cream cheese, at room temperature
1 jar Old English cheese
3 Tbsp Salad Dressing, well-rounded
2 Tbsp Worcestershire sauce
2 dashes garlic salt
Chopped pecans for garnish
Mix well with mixer and put on serving dish. Take your hands and lay the pecans all
over it.
Kathy Yancey
Beef Cheese Ball
1 – 5 oz jar Armor dried beef
2 – 8 oz pkgs Philly cream cheese
1 Tbsp garlic salt (or less garlic powder and add some salt)
2 tsp Accent
2 Tbsp chives
Chop beef and mix everything together. Save enough beef to put on the outside of ball.
Kathy Yancey
Sausage Balls
1 pound ground pork sausage
2 cups biscuit mix
1 pound sharp cheddar cheese, shredded
Preheat oven to 350º. In a large bowl, combine sausage, biscuit mix and cheese. Form
into walnut size balls and place on baking sheets. Bake in preheated oven for 10
minutes until golden brown.
Sherry Oakes
Benedictine
1 – 8 oz pkg cream cheese
3 Tbsp cucumbers, diced
1 Tbsp mayonnaise
1 – 2 drops Green food coloring
1 tsp green onion, chopped
Mix cream cheese with mayonnaise. Then stir in onions, cucumbers and food coloring.
Chill.
Charlotte Payne
4
Charlotte's Cheese Ball
2 – 8 oz pkgs cream cheese, softened
¼ cup chopped green onions
¼ cup Parmesan cheese
¼ cup mayonnaise
10 slices bacon, cooked crisp and broken into pieces
Mix cream cheese and mayonnaise with mixer until smooth. Stir in green onions,
parmesan cheese and bacon bits. Form into a ball and chill for 3 – 4 hours.
Charlotte Payne
Fruit Dip
1 cup strawberries, chopped
1 cup yogurt, plain or vanilla
2 Tbsp honey
1 Tbsp lime juice
½ tsp grated lime peel
½ tsp vanilla
Mix together and chill.
Charlotte Payne
Grape Chili Meatballs
6 oz grape jelly
20 oz chili sauce
Crushed red pepper to taste
2 lb meatballs (about 52)
Heat grape jelly until melted. Add chili sauce and crushed red peppers. Heat and serve
with hot meatballs.
Charlotte Payne
In every step, in every stride,
I'll let the Savior be my guide!
His Word, His love, I will embrace,
And let His wisdom set the pace.
Do a deed of simple kindness;
Though its end you may not see.
It will reach, like widening ripples,
Down a long eternity!
5
Pumpkin Dip
1 – 8 oz pkg cream cheese, softened
2 cups confectioners sugar
1 – 15 oz can solid pack pumpkin
1 Tbsp cinnamon
1 Tbsp pumpkin pie spice
1 tsp frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioner’s sugar until smooth.
Gradually mix in pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice until
smooth and well-blended. Chill until serving.
Carol Wilson
I serve this in a hollowed out small pumpkin with Ginger Snap cookies. I usually make
half this recipe.
Comet's White Chocolate Crunch
7 cups mini pretzels
5 cups doughnut-shaped oat cereal
5 cup bite-size crispy corn cereal squares
12 oz can peanuts
12.6 oz pkg candy-coated chocolates
2 – 12 oz pkgs white chocolate chips
3 Tbsp oil
Combine first 5 ingredients in a very large bowl; set aside. Melt chocolate chips with oil
in a double boiler; stir often until smooth. Pour over cereal mixture; mix well. Spread
mixture equally onto 3 wax paper-lined baking sheets; allow to cool. Break into bite-size
pieces; store in airtight containers. Makes 6 ½ quarts.
Judy Thurow
Broccoli Cornbread
1 small box Jiffy Cornbread Mix
1 cup cottage cheese
1 ½ cups chopped broccoli
¼ cup chopped onion
¼ cup shredded cheese
2 eggs
¾ cup melted butter
Mix eggs, butter and cornbread mix. Add rest of ingredients and stir well. Pour into a
greased round or square pan. Bake at 425º for 20 minutes.
Sue Foster
Happy Moments – Praise God
Difficult Moments – Seek God
Quiet Moments – Worship God
Painful Moments – Trust God
Every Moment – Thank God
6
EZ Cheese Dip
1 lb Velveeta Cheese, softened
1 small can of Rotel tomatoes
½ cup sour cream
½ tsp Tabasco sauce
Cut Velveeta into 1 inch cubes and melt in microwave. Add other ingredients and mix
well. Serve warm with nacho chips. Add cayenne pepper, sliced jalapeño peppers or
more Tabasco if you want to make it better.
Judy McCullum
Wally's Dip
1 large pkg cream cheese
1 pkg dried beef, chopped
2 Tbsp mayonnaise
1 bundle green onions, chopped
Cream all ingredients together.
Wally Johnson
Very good!
BBQ Sauce
½ cup ketchup
½ cup apple jelly
1 Tbsp chili powder
1 Tbsp white vinegar
Mix all ingredients together.
Wally Johnson
Very good!
Ultimate Smoothies
1 banana
¼ cup blueberries
5 – 6 strawberries
½ cup orange juice
3 Tbsp honey
½ cup plain yogurt
Melon slice for garnish
Blend all ingredients on high until completely smooth and thick. Garnish with melon
slice, if desired. Makes 1.
Elsie Rucker
In youth we learn, in age we understand.
7
Hawaiian Bread Dip
Kings Hawaiian Bread
8 oz sour cream
1 ½ cups Hellman’s Mayo
2 – 3 oz pkg corned beef
2 tsp Beau Monde seasoning
2 Tbsp minced onions
2 Tbsp parsley
2 tsp dill seed
Chop corned beef and mix with other ingredients, or put it all into a food processor until
beef is chopped up. Before serving, refrigerate. Cut out the center of Hawaiian bread
and pour in the dip. Cut bread into slices and serve.
Debbie Hagerman
Banana Breakfast Drink
1 cup plain yogurt
1 banana, chopped
½ cup milk
2 Tbsp honey
2 Tbsp orange juice concentrate
Combine all ingredients in a blender. Makes 2 servings.
Elsie Rucker
Recipe For Love
2 Handfuls of patience
1 Scoop of canned generosity
Heat in copper pan so it will not burn.
Add 1spoon of kindness. Mix well. Place ingredients in a box of love. Add a spoonful of
faith to sweeten. Put mixture into an oven full of souls of mercy for 10 minutes. When
finished, decorate with responsibility and wrap gently with togetherness. This makes
enough to share with everyone for a lifetime.
Nora Crawley
Doubt – Makes you question God's Word and His goodness.
Discouragement – Makes you look at your problems rather than at God.
Diversion – Makes the wrong things seem attractive so you desire them more than the
right things.
Defeat – Makes you feel like a failure so you don't even try.
Delay – Makes you put off doing something so that it never gets done.
8
Corn Salad
1 – 16 oz can small green peas, drained
1 – 16 oz can white shoepeg corn, drained
1 – 16 oz can whole green beans, drained
1 – 4 oz jar chopped pimento, drained
1 cup celery, chopped
1 green pepper, diced
½ cup sugar
1 small sweet onion, chopped
1 tsp salt & pepper
½ cup cider vinegar
¼ cup oil
3 tsp water
Combine peas, corn, green beans, pimento, celery, green pepper and onion. Heat
sugar, salt, pepper, vinegar, oil and water until sugar dissolves. Pour dressing over
vegetables. Chill overnight before serving.
Carol Wilson
Coleslaw
1 head green cabbage
¼ sweet red onion (This tiny bit of onion really sparks the flavor)
Coleslaw Dressing (see below)
Using a food processor's slicing blade or a sharp knife, reduce your cabbage to little
bitty shreds and put those shreds in a great big bowl. Mince the onion really fine and
put that in the bowl with the cabbage. Pour on the dressing and toss well.
Mellow "Honey" Mustard Dressing
1 ¼ cups mayonnaise
¼ cup spicy brown mustard
½ cup Splenda
4 Tbsp water
1 tsp salt
Mix together and pour over cabbage mixture.
(I cut this recipe in half)
Judy McCullum
Quick Simple Slaw
1 – 12 oz pkg Marketside Broccoli Slaw
Kens Lite Sweet Vidalia Onion dressing
Mix slaw with onion dressing till moist. Keep in airtight bowl.
Carol Wilson
9
Back Home Corn Bread Salad
12 corn muffins
2 cups mayonnaise
1 Large green pepper, chopped
1 Medium onion, chopped
½ cup celery, chopped
2 Tomatoes, diced
Salt & pepper to taste
¼ lb bacon, cut in small pieces, fried
and drained
In a large bowl, tear up corn muffins. Add mayonnaise, green pepper, onion, celery and
salt & pepper. Fold in tomatoes. Sprinkle bacon over top of salad.
Carol Wilson
Five Cup Salad
1 cup miniature marshmallows
1 pint of sour cream
2 – 4 oz cans mandarin oranges
(optional)
1 can Baker's Coconut
1 Jar maraschino cherries (as needed)
1 cup walnuts or pecans chopped
Mix all ingredients thoroughly.
Sherry Oakes
Broccoli Salad 1
2 bunches fresh broccoli, washed and cut
1 cup mayonnaise or salad dressing
1 cup sunflower seeds
1 cup raisins
6 – 8 slices crumbled bacon
2 Tbsp sugar
2 Tbsp apple cider vinegar
Mix vinegar, mayonnaise and sugar well. Pour over broccoli and toss well. Mix in
sunflower seeds and raisins. You can also add Craisins or chopped apple.
Carla Adler
In memory of Al and Gail Wells.
And Jesus said to them, "I am the bread of life. He who comes to Me shall never
hunger, and he who believes in Me, shall never thirst."
John 6:36
Luck is a dividend of sweat. The more you sweat, the luckier you get.
10
Fresh Broccoli Salad
2 heads fresh broccoli
1 red onion
½ lb bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 Tbsp white wine vinegar
Place bacon in a deep skillet and cook over medium heat until evenly brown. Cool and
crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices.
Combine with the bacon, raisins, and your favorite nuts and mix well.
For the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into
the salad, let chill and serve. Makes 9 servings.
Judy Thurow
Pineapple Salad
1 cup water
2 envelopes of plain Jell-O
1 cup Splenda
1 large can crushed pineapple (in own juice)
1 – 16 oz container Cool Whip
1 cup chopped pecans
Mix water and Jell-O. Add Splenda and pineapple; boil 10 minutes. Add cream cheese;
beat until smooth. Fold in cool whip and nuts. Pour into 9 x 13 inch pan. Cover with
plastic wrap and chill.
Nora Crawley
Coca Cola Salad
2 cokes (12 oz total)
2 pkgs black cherry Jell-O
1 – 15 oz can crushed pineapple, drain and save juice
1 – 15 oz can black cherries, drain and save juice
2 – 3 oz pkgs cream cheese (6 oz total)
1 cup chopped nuts
Bring cokes and fruit juices to a boil. Pour over the Jell-O. Add a little Jell-O juice to
soften the cream cheese and beat with a mixer. Continue adding until cheese is wellblended. Add fruit and nuts. Refrigerate.
Kathy Yancey
As believers, we may be knocked down, but we will never be knocked out.
11
Andrew's Potato Salad
5 lbs red potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 Tbsp dill weed
2 tsp salt
2 cups mayonnaise
1 bottle cucumber ranch dressing (16 oz)
Place potatoes in large kettle; cover with water. Bring to a boil. Reduce heat; cover and
simmer for 20 – 25 minutes or until tender. Drain and cool. Cut potatoes into small
cubes. In a large mixing bowl, combine potatoes, celery, onions, dill and salt. In a small
bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and
stir gently to coat. Refrigerate for at least 6 hours before serving.
Kathy Yancey
Freda's Strawberry Salad
3 heads Romaine lettuce (that come in plastic bag)
2 quarts strawberries, sliced
½ of a large purple onion, sliced thin and separated
1 bottle Poppy Seed dressing (from produce section)
Add a little milk to rinse out bottle of dressing
Slice the 3 heads of lettuce lengthwise and then crosswise about every inch. Mix all
ingredients together. Makes a large salad.
Kathy Yancey
Broccoli Slaw
1 pkg broccoli slaw
½ cup slivered almonds
3 Tbsp sunflower seeds
4 green onions, sliced thin
1 pkg chicken Ramen noodles, crushed
Mix first four ingredients in a large bowl.
Dressing
¼ tsp pepper
¼ tsp salt
½ cup oil
2 Tbsp sugar
Seasoning packet from noodles
Mix dressing ingredients very well in a small bowl and pour over slaw mixture. Add
crushed noodles just before serving.
Kathy Yancey
12
Oriental Slaw
1 bag slaw mixture
1 pkg Ramen noodles
½ cup sunflower seeds
1 bag sliced almonds
½ cup green onions, diced
Mix slaw mixture, sunflower seeds, almonds, green onions and broken up uncooked
noodles together. Add dressing, stir and chill.
Dressing
½ cup oil
2 – 3 Tbsp vinegar
2 Tbsp sugar
Flavor packet from noodles
Mix together and pour over slaw.
Charlotte Payne
Leseur Pea Salad
1 can Leseur Peas, drained
1 can Water Chestnuts, drained & chopped
Small amount of chopped pimento
1 can Cream of Mushroom Soup
1 small onion, chopped
1 sleeve Ritz Crackers (crushed)
1 stick Butter or Margarine, melted
½ to 1 cup Cheddar Cheese
Mix peas, water chestnuts, pimento, soup and onion together. Mix together the crackers
and butter and set aside. Sprinkle the cheese over the pea mixture. Cover with the
cracker mixture. Bake at 350º for 30 minutes. (Can be doubled or tripled)
Jeanette Kerr
This recipe was given to me by a friend, Pat Yakanovick
Cranberry Salad
1 large box raspberry Jell-O
1 ½ cups boiling water
1 can whole cranberry sauce
16 oz sour cream
Mix Jell-O with the boiling water. Add whole cranberry sauce. Stir until cranberry sauce
melts. Put ½ of Jell-O mixture in a mold or serving bowl. Refrigerate until fully set.
Leave remaining mixture out at room temperature. When first half is set, spread the
sour cream on top. Layer with remaining ½ of Jell-O mixture, pouring on top of sour
cream. Refrigerate overnight.
Elsie Rucker
13
Wilted Greens
4 – 5 slices of bacon
2 Tbsp butter or vegetable oil
¼ cup cider vinegar
2 – 3 tsp sugar
2 tsp yellow mustard seeds (optional)
1 tsp minced onion (optional
2 large bunches of flat spinach, young mustard, dandelion greens or butter lettuce
Cook bacon in a large skillet until crisp. Drain on paper towels, cool and crumble. Pour
all but 2 Tbsp of the bacon drippings out of the pan. In the same skillet, heat the butter
or oil and the vinegar. Add the sugar and stir well. Add the bacon and the mustard
seeds and onion. Place greens in a large salad bowl and pour hot dressing over them.
May be garnished with hard boiled eggs.
Judy Thurow
Grape Salad 1
3 cups red seedless grapes
3 cups green seedless grapes
Wash and stem.
8 oz cream cheese, softened
8 oz sour cream
½ tsp vanilla
½ cup powdered sugar (can use Splenda)
Mix together and fold in grapes. Pour into a 9 x 13 inch pan.
Topping
½ cup brown sugar (Splenda)
Mix and sprinkle over grapes.
Nora Crawley
Pistachio Salad
1 – 20 oz can crushed pineapple, drained
1 – 5 oz pkg pistachio instant pudding
1 – 8 oz container Cool Whip, thawed
½ pkg (10.5 oz) miniature marshmallows
Combine pineapple and dry pistachio pudding mix. Fold in whipped topping and mix
well. Add marshmallows and refrigerate until well-chilled.
Martha Smith
14
Mickey's Salad
1 head of lettuce, chopped
8 hard-boiled eggs, sliced
½ jar of bacon bits
1 – 15 oz jar of Miracle Whip
1 can Chinese noodles
1 can French Fried onion rings
Shredded cheese
Mix all ingredients together and serve.
Martha Smith
Barbara's Delicious Potato Salad
6 potatoes, boiled and sliced (skins on)
1 large onion, diced
1 lb bacon, fried and crumbled
6 eggs, hard boiled and crumbled
Dressing
2 cups mayonnaise
6 Tbsp (½ cup) prepared mustard
½ cup sugar
Blend all three. Then layer potatoes, onions, bacon, eggs and dressing. (3 layers) Bake
at 350º until bubbly.
Bonnie Spaulding
Tuna Macaroni Salad
1 lb Rotini pasta, cooked, drained, rinsed and cooled
4 cans light tuna (5 oz) drained
2 large stalks celery, diced
2 large dill pickles, diced
Mix together in a large bowl. Combine the next 5 ingredients and stir into mixture. Chill.
2 cups light Miracle Whip
1 Tbsp ketchup
1 tsp mustard
½ tsp salt
¼ tsp black pepper
Janice Scanzillo
My son David lives on this.
15
Grape Salad 2
5 lbs seedless grapes
8 oz cream cheese
8 oz sour cream
½ cup sugar (may use artificial sweetener)
1 tsp vanilla
Sprinkle of brown sugar
1 cup pecans
Mix well all ingredients except the grapes; then pour over the grapes. Top with brown
sugar (not too much). Sprinkle with walnuts or pecans. Serve cold.
Debbie Hagerman
Slaw Variations
Your choice of Cole slaw, Broccoli slaw or Rainbow salad bag mix
½ medium onion, chopped or 3 -4 green onions chopped
1/8 cup white vinegar
¼ cup sugar
Black pepper to taste
¾ cup mayonnaise (NOT Miracle Whip or Salad dressing)
In a medium bowl, mix choice of slaw bag mix with chopped onion; set aside. In a small
bowl, mix sugar, vinegar and pepper. Stir well and let sit for a few minutes to allow
sugar to dissolve a bit. Add Mayonnaise and mix well. Pour Mayonnaise mixture over
slaw and mix well. Refrigerate for 30 minutes to allow flavors to blend.
Tammy Reynolds
My Mom loved KFC slaw and made us try many of her attempts of trying to discover the
secret. I like hers better. Plus, I added a few personal touches of my own to the recipe.
Broccoli Salad 2
½ cup onion
½ cup cranberries
½ cup pecans
1 cup Miracle Whip salad dressing
3 Tbsp sugar
3 Tbsp lemon juice
4 cups broccoli, cut into small pieces
4 bacon strips cooked and broke into small
pieces
Mix together and marinate overnight, all ingredients except the bacon. Before serving,
cook bacon and add to the top of salad.
Debbie Hagerman
Everyone has a gift for something, even if it is the gift of being a good friend.
16
Rosa Marina Salad
1 lb well-cooked orzo pasta
1 – 1 lb can crushed pineapple in juice
30 oz canned mandarin oranges
2 eggs
¾ cup sugar
2 Tbsp flour
½ tsp salt
12 oz container of Cool Whip
Maraschino cherries
Drain juices from canned fruit into medium saucepan. Scramble eggs slightly and stir
into juices. Stir sugar, flour and salt together; stir into juices. Cook over medium heat
until the mixture thickens slightly. Add hot mixture to pasta and refrigerate overnight. Stir
pasta, and then stir in drained fruit and Cool Whip. Decorate with maraschino cherries.
Refrigerate.
Janice Scanzillo
I add an additional can of oranges, discarding the juice. This recipe was given to Janice
from former coworker, Cindy Vanco.
Taco Soup 1
1 lb ground beef, browned & drained
1 – 16 oz can diced tomatoes
2 – 16 oz cans kidney beans, drained
1 small can whole kernel corn
1 pkg powdered Taco seasoning mix
1 pkg powdered Ranch dressing mix
Shredded cheddar cheese
Sour cream
Place all ingredients into crock pot or stockpot. Heat until piping hot. Serve with
shredded cheese and dollop of sour cream.
Carol Wilson
Curry Pumpkin Soup
1 large onion
¼ cup Butter
½ tsp Curry Powder
2 cups Pumpkin Puree
1 ½ tsp Salt
2 cups Half & Half
2 ½ cups Chicken Broth
Chopped Parsley & Sour Cream, opt garnish
Sauté onion in butter until tender, sprinkle with curry powder and sauté an additional 2
minutes. Stir in pumpkin and salt; add half & half, stirring constantly. Stir in broth and
heat thoroughly. If desired, garnish with chopped fresh parsley and sour cream.
Serves 8.
Pumpkin Patch
17
Broccoli Cheese Soup
1 bunch fresh broccoli, chopped
6 - 8 potatoes, peeled and diced
1 large onion, chopped
1 can chicken broth
6 – 8 slices American cheese
Velveeta cheese
1 small carton of half and half
2 cups milk
½ stick margarine
Salt and pepper to taste
In a large pot, combine the chopped vegetables and cover with water, salt, pepper and
butter; cook until fork tender. Lower heat and add chicken broth; let cook a few minutes
then add the cheeses, half and half and milk. Let the cheese melt. DO NOT BOIL
AGAIN. Turn off the heat.
Charlotte Payne
Taco Soup 2
2 – 2 ½ lbs ground beef, cooked & drained
2 pkgs Taco seasoning
1 pkg dry ranch dressing
1 large can tomato juice
3 cans red beans
1 can corn
1 jar green chilies
1 medium jar salsa
Mix all ingredients together and cook 30 minutes. Serve with tortilla chips, shredded
cheese and sour cream.
Charlotte Payne
Cabbage Soup
1 medium head of cabbage, cut into pieces
2 cans red beans or chili beans
1 can tomato juice
1 pkg cocktail sausages, beef or turkey*
Cook cabbage until almost done; drain. Add tomato juice, beans and sausages; cook for
30 minutes. Good served with cornbread or hoe cakes.
Charlotte Payne
*Can also use slices of smoked sausage.
If you are alive and breathing, if you have food to eat and clothes to wear, then God has
met your basic needs.
18
Ham and Cheddar Soup
From the Honeybaked Ham Store
1 cup ham, cubed
2 ½ qts water & 2 qts chicken broth*
2 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
½ cup chopped onions
¼ cup butter or margarine
¼ cup flour
2 cups milk
1 ½ tsp salt (or to taste)
¼ tsp pepper
In a large stockpot, combine water, chicken broth (or ham bone), potatoes, carrots,
celery and onions. Over medium-high heat, bring mixture to a boil, reduce heat and
simmer 1 ½ to 2 hours. In medium saucepan, over medium heat, melt butter; stir in
flour, cooking for 2 minutes. Add milk, stirring constantly until mixture thickens. Add salt
and pepper. Stir sauce slowly into hot soup. DO NOT BOIL! Add ham and cheese; stir
until cheese is melted.
Sharon Lucas
*May use 4 – 5 qts of water with a ham bone. Yields: about 4 quarts.
Potato and Ham Soup
5 lbs Russet baking potatoes, cut into 1 inch cubes
1 thick slice of cooked ham, cut into small pieces (not country ham which is too salty)
½ cup (1 stick) butter
Salt and pepper
1 cup half-and-half
½ cup sour cream
Place the potatoes in a large pot and add enough water to just cover the potatoes (too
much water will make the soup too thin). Cover and bring to a boil, then uncover and
cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and
butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and
sour cream; keep warm over low heat until serving time. Serves 10 – 12.
Bonnie Spaulding
I promise that everyone will want the recipe (men more than women)!
Nevertheless, He did not leave Himself without witness, in that He did good, gave us
rain from heaven and fruitful seasons, filling our hearts with food and gladness.
Acts 14:17
19
Quick Pizza Soup
1 lb ground beef
2 cans (26 oz ea) condensed tomato soup
undiluted
6 ½ cups water
1 jar (28 oz) spaghetti sauce
1 Tbsp Italian seasoning
2 cups (8 oz) shredded cheddar cheese
Cook beef in a soup kettle over medium heat until no longer pink; drain. Add soup,
water, spaghetti sauce and Italian seasoning; bring to a boil. Reduce heat; simmer
uncovered for 15 minutes. Add cheese; cook and stir until melted. Garnish with
additional cheese if desired. Makes 16 servings.
Elsie Rucker
Kids love it!
Cauliflower Soup
1 medium head cauliflower, broke into florets
1 medium carrot, shredded
¼ cup chopped celery
2 ½ cups water
2 tsp chicken or vegetable bouillon granules
3 Tbsp butter
3 Tbsp all-purpose flour
¾ tsp salt
1/8 tsp pepper
2 cups milk
1 cup (4 oz) shredded cheddar cheese
½ - 1 Tbsp hot sauce (or to taste)
In a large sauce pan, combine first 5 ingredients. Bring to a boil, reduce heat, cover and
simmer for 12 – 15 minutes or until vegetables are tender. DO NOT DRAIN. In another
sauce pan, melt butter. Stir in the flour, salt and pepper, stirring until smooth; gradually
add the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until
thickened. Reduce heat. Stir in the cheese until melted and add hot sauce if desired.
Stir into the cauliflower mixture. Serves 8.
Elsie Rucker
Corn Chowder
¼ lb bacon, cut in ¼ inch pieces
4 med new potatoes, washed & unpeeled
3 cups chicken broth
2 cups corn
3 cups fat-free half and half
4 Tbsp butter
Salt & pepper to taste
Finely grated cheddar cheese
In a hot skillet, stir bacon to break apart. Reduce heat and stir until all pieces are
separated and lightly golden brown. Drain on paper towel. Put 2 Tbsp of bacon grease
in a large sauce pan. Add onions and cook for 5 minutes. Add potatoes, salt and
chicken broth. Reduce to simmer and cook until potatoes are tender. Reduce heat to
lowest setting, add corn and half & half. Heat, stirring frequently until serving
temperature. Stir in bacon, 4 Tbsp butter and pepper to taste. Serve immediately.
Garnish with cheese.
Elsie Rucker
20
8 Can Soup
Brown 1 lb of ground beef. Add 1 can of each of the following: (DO NOT DRAIN)
Tomato soup
Vegetable soup
Mixed vegetables
Whole kernel corn (not creamed) or fresh cut corn
Chili with beans
Chili without bean
Diced tomatoes
Rotel tomatoes
You may add onions, cheese, jalapeños, etc. Put all ingredients in a Crockpot and leave
on warm.
Teresa Byerly
Recipe for Preserved Children
1 large field
6 children
2-3 small dogs
a pinch of brook
some pebbles
Mix the children and dogs well together; put them on the field, stirring constantly. Pour
the brook over the pebbles; sprinkle the field with flowers; spread over all a deep blue
sky and bake in the sun. When brown, set away to cool in the bathtub.
Unknown
Recipe For Friendship
2 cups friend
1 cup thoughtfulness
Cream together with a pinch of powdered tenderness. Beat lightly in a bowl of loyalty.
Add: 1 cup of faith, 1 cup of hope and 1 cup of charity. Be sure to add a spoonful of
gaiety that sings and also the ability to laugh at little things. Moisten with the sudden
tears of heartfelt sympathy and bake in a good mannered pan. Serve repeatedly. May
you cherish your old friendships and make many new friendships in the years ahead.
Nora Crawley
God's requirements for success are straightforward: Keep His commandments and stay
on His path.
21
Chicken Ring
2 pkg Crescent Rolls
2 Boneless Chicken Breasts, cooked tender and chopped
2 heads of Broccoli, steamed and chopped
1 can Cream of Chicken soup
1 – 8 oz pkg Cream Cheese
2 – 3 Tbsp Sour Cream
½ cup Cheddar Cheese
FILLING:
Soften cream cheese and mix with cream of chicken soup and sour cream until smooth.
Add chicken, broccoli and season to taste. Refrigerate until ready to use. Arrange
crescent rolls in a circle with the points out. Spoon mixture on rolls, sprinkle with
cheddar cheese and fold points over then tuck under. Bake at 350º to 375º for 25 to 30
minutes.
Jeanette Kerr
This recipe was passed on by a dear church friend, Laura Creiece from Hanover, PA.
Easy Slow Cooker Chicken
4 skinless, boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup white rice
Cut chicken breasts into large chunks. Place in a crock pot and add the soups and rice.
Cook on high for 3 hours or on low for 4 hours.
Judy Thurow
Quick and Easy Tuna Casserole
1 (12 ounce) pkg egg noodles
2 cups frozen green peas
2 cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed
cheese
ground black pepper to taste
Bring a large pot of water to boil. Add noodles and frozen peas. Cook until noodles are
al dente, drain well. Return noodles and peas to pot. Mix soup, tuna, onions, processed
cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed
and cheese has melted. Serve. Serves 5.
Judy Thurow
22
Wendy's Chili
2 lbs ground beef
1 – 12 oz can tomato paste
2 – 29 oz cans Kidney beans
1 – 29 oz can Pinto beans
1 cup diced onion (1 med)
½ cup diced green chilies
¼ cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp cumin
3 Tbsp Chili Powder
1 ½ tsp black pepper
2 tsp salt
2 cups water
Brown ground beef, drain. Add remaining ingredients and simmer for 2 to 3 hours.
Jeanette Kerr
I don't remember where this recipe originated from, but my family has really enjoyed it
for years.
Hamburger Stroganoff
1-lb ground beef
1 med onion, chopped
½ cup butter or margarine
2 Tbsp flour
1 tsp salt
1 clove garlic, minced
¼ tsp pepper
1 – 8 oz can mushrooms, chopped
1 cup sour cream
2 cups hot cooked noodles
Snipped parsley
In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in
flour, salt, garlic, pepper and mushrooms, cook for 5 minutes, stirring constantly.
Remove from heat and stir in soup; simmer uncovered for 10 minutes. Stir in sour
cream and heat through. Serve over noodles. Sprinkle with snipped parsley. Serves 4-6.
*I leave out the mushrooms and substitute mushroom soup for the chicken soup.
Judy Thurow
Parmesan Crusted Chicken
½ cup mayonnaise
¼ cup grated parmesan cheese
4 boneless chicken breasts
4 Tbsp Italian seasoned bread crumbs
Combine mayonnaise with cheese. Arrange chicken on baking sheet. Top with
mayonnaise mixture. Sprinkle with bread crumbs. Bake at 425º for 20 – 25 minutes.
Sue Foster
23
Pork Chop Skillet
4 lean pork chops
Salt and pepper
2 Tbsp vegetable oil
1 onion, sliced
2 – 8 oz cans tomato sauce
1 tsp sage
1 – 1 lb can green beans, drained
1 – 1 lb can whole kernel corn, drained
Season chops with salt and pepper, brown in large skillet. Remove chops from skillet
and set aside. Cook onion in same skillet until almost tender; stir in tomato sauce and
sage. Return chops to skillet, cover and simmer 45 minutes. Add vegetables and
simmer 10 minutes longer or until thoroughly heated. If necessary, skim fat from
surface. Serves 4.
Judy Thurow
Hungry John Casserole
1 lb ground beef, browned & drained
1 – 16 oz can pork 'n beans
¾ cup BBQ sauce
2 tsp brown sugar
1 tsp minced onion
1 tsp salt
1 can Hungry Jack biscuits
1 cup shredded cheddar cheese
Heat oven to 375º. Add beef to pork 'n beans. Add BBQ sauce, sugar, onion and salt.
Pour in casserole dish. Cut biscuits in half. Place cut side down around edge of dish.
Sprinkle cheese over. Bake about 25 – 30 minutes, until biscuits are brown.
Carol Wilson
Oven Porcupines
1 lb ground beef
½ cup rice, uncooked
½ cup water
1/3 cup chopped onion
1 tsp salt
½ tsp celery salt
½ tsp garlic powder
1/8 tsp black pepper
1 – 15 oz can tomato sauce
1 cup water
Preheat oven to 350º. Mix together meat, rice, ½ cup water, onion, salts, garlic powder
and pepper. Shape into ball (about the size of an egg). Place in ungreased baking dish.
Stir together tomato sauce, ½ cup water and Worcestershire sauce; pour over
porcupines. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer.
Carol Wilson
It isn't where you came from; it's where you're going that counts.
24
Poor Man's Steak
1 large can cream of mushroom soup
1 large can beef broth
3 pounds ground beef
1 cup saltine cracker crumbs
1 cup cold water
1 onion, finely chopped
1 tsp salt
¼ tsp pepper
Oregano & sage to taste
Mix together the mushroom soup and beef broth. Mix beef, crumbs, water, onion, salt,
pepper, oregano and sage. Press into 14 ½ x 11 inch pan. Refrigerate overnight.
Remove meat, slice, and coat in flour. In a skillet, brown both sides of meat. Place meat
in large roaster and cover with soup mixture. Cover with foil. Preheat oven to 325º. Bake
for 1 ½ hours. Serves 10 – 12.
Guideposts Recipes
Classic Meatloaf
1 ½ lbs lean ground beef or turkey
¾ cup Quaker oats, uncooked
¾ cup finely chopped onion
½ cup catsup
1 egg, slightly beaten
1 Tbsp Worcestershire or Soy sauce
2 cloves garlic
½ tsp salt
¼ tsp black pepper
Heat oven to 350º. Combine ingredients in large bowl; mix lightly but thoroughly. Shape
meatloaf mixture into 10 x 6 inch loaf pan on rack of broiler pan. Bake 50 to 55 minutes
or until meatloaf is to medium doneness (160º for beef, 170º for turkey), until not pink in
center and juices show no pink color. Let stand 5 minutes before slicing. Cover and
refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3
months. Yield: 6 – 8 slices.
Quaker Oats.com
Ann Landers Meat Loaf
2 lbs ground meat
2 eggs
1 ½ cups bread crumbs
¾ cup ketchup
1 tsp Accent
½ cup warm water
1 pkg Lipton Onion soup mix
2 strips of bacon, opt
8 oz can tomato sauce
Mix all ingredients thoroughly. Put into loaf pan. cover with bacon strips if you like the
flavor. Pour the can of tomato sauce over the meat loaf. Bake at 350º for 1 hour.
Kathy Yancey
25
Mexican Pie
1 cup Low fat Bisquick Baking Mix
½ cup skim milk
12 oz ground beef, browned & drained
1¼ cup chunky salsa
1 cup shredded reduced fat cheddar cheese
1 can fat free refried beans
Preheat oven to 350º. Lightly coat pie pan or glass baking dish with vegetable oil. Stir
Bisquick and milk together. Spread on bottom of dish. Top with refried beans spread
evenly over dough. Top with meat, followed by salsa. Sprinkle cheese evenly over
entire mixture. Bake for 30 minutes.
(After baking, I top with black olives, chopped green & red peppers, extra cheese and
chopped tomatoes.)
Carol Wilson
Slow Cooker Barbecue Ribs
4 lbs pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1 dash hot sauce
½ cup packed brown sugar
4 Tbsp vinegar
2 tsp dried oregano
Preheat oven to 400º. Season ribs with salt and pepper and place in a shallow baking
pan. Brown in oven for 15 minutes. Turn over and brown another 15 minutes. Drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano,
Worcestershire sauce, hot sauce and salt and pepper. Place ribs in slow cooker. Pour
sauce over ribs and turn to coat. Cove and cook on low 6 – 8 hours, or until ribs are
tender.
allrecipes.com
Grilled Herbed Chicken
Mix together:
1 ½ tsp Thyme
½ tsp Basil
½ tsp Oregano
½ tsp Pepper
½ tsp Salt
Oil or Italian dressing
Brush chicken with oil or Italian dressing. Sprinkle with the spice mixture and grill.
Sherry Oakes
26
Hamburger Casserole
2 – 2 ½ cups brown rice
2 – 2 ½ lbs hamburger (or ground turkey)
2 large onions
4 cups white potatoes, sliced – NOT diced
3 cups sliced carrots (can use frozen)
3 cups sliced mushrooms, optional
2 – 3 cups sliced olives (green or black)
1 large can tomato sauce (extra large)
3 cups diced tomatoes*
3 Tbsp oil
Spread oil in bottom of large roasting pan
Brown meat, drain and set aside
Spread layer of potatoes on top of oil, using all of them
Spread browned meat on top of potatoes
Layer the sliced onions, mushrooms and olives
Layer the rice
Layer the carrots over the rice
Spread tomatoes* on top of rice
Cover and bake at 350º for 45 minutes to 1 hour
Sharon Lucas
I bake this in a large blue metal roaster. Cut ingredients in half to bake in a smaller
baking dish. I also spread just a little water across the top before baking it, and I have
added crushed croutons on top before baking.
*I use stewed tomatoes.
Savory Chicken and Rice
1/3 cup flour
1 tsp salt
¼ tsp pepper
2 ½ to 3 lbs frying chicken, quartered or
cut into pieces
¼ cup cooking oil or shortening
1 cup uncooked long grain white rice
1 can condensed cream of chicken or
Cream of mushroom soup
1 Tbsp minced onion or ¼ cup chopped
onion
1 tsp salt
½ to 1 tsp poultry seasoning or ground
sage
½ cup (1 stalk) chopped or sliced celery
2 cup water
In paper or plastic bag, combine flour with salt and pepper. Shake chicken, a few pieces
at a time, in flour mixture. In large heavy fry pan or electric skillet, brown chicken in hot
oil over medium heat, until golden brown. In large mixing bowl, combine remaining
ingredients; mix well. Pour over chicken in fry pan. Cover; simmer over low heat for 55
to 65 minutes until chicken and rice are tender.
Judy Thurow
I use 3 – 4 skinless, boneless chicken breasts.
Our greatest glory is not in never falling, but in rising every time we fall.
27
Pork Chop Dinner
4 – 6 pork chops
2 – 3 cups sliced raw potatoes
1 large onion
1 can Cream of Celery or Mushroom soup
2 tsp salt
1 tsp pepper
flour to dredge pork chops
oil for browning chops
Coat pork chops with flour and brown; set aside. Put potatoes in a 9 x 13 inch dish.
Cover with onions, salt and pepper. Stir the soup well and pour over the potatoes. Lay
pork chops on top of the potatoes and bake for 1 hour at 350º, or until cooked through.
Kathy Yancey
Salisbury Steak and Gravy
3 lbs ground chuck
1 onion, diced
1 Tbsp steak seasoning
Salt and pepper
1 egg
1 cup bread crumbs
2 Tbsp brown gravy mix
½ cup water
2 Tbsp Kitchen Bouquet
Mix ground chuck with onion, egg, bread crumbs, steak seasoning, salt and pepper.
Make into patties. Brown in skillet and drain on towel. Empty excess fat out of skillet and
place patties back into skillet; cover with water. Mix gravy mix with water and stir in
Kitchen Bouquet. Pour on top of patties and let simmer. Add salt and pepper.
Charlotte Payne
Slow Cooker Brown Sugar Pork Loin
1 boneless pork loin roast, 4 – 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
¼ tsp cinnamon
Wash pork roast, trim excess fat, pat dry and rub with garlic halves. Sprinkle with salt
and pepper, and then prick the roast all over with a fork or skewer. In a bowl, combine 1
cup of the brown sugar, mustard and vinegar. Rub all over the roast. Cover and cook on
low for 7 – 9 hours. Pour off the excess juices. Combine remaining 1/3 cup brown sugar
with cinnamon; Spread the mixture over the top of the roast. Cover and continue
cooking on low for 1 hour longer. Serves 6 – 8.
Darla Ottman
28
Easy Enchilada Dinner
Family favorite – great for kids to make too
1 pkg frozen chicken and rice burritos (or your favorite flavor)
1 large can green enchilada sauce
1 can Rotel green chilies and tomatoes, drained (save liquid)
1 pkg shredded cheddar cheese
Sour cream
Warm up burritos in microwave. Place burritos in rectangular glass casserole. Pour
drained Rotel over the top. Pour green enchilada sauce over the mixture. Cover with
shredded cheddar cheese, reserving some for refried beans side dish. Sprinkle with
diced green onions and/or black olives if desired. Bake for 20 minutes or until cheese is
melted and golden brown. Serve with sides of seasoned rice and refried beans. (Mix the
Rotel juice with a large can of refried beans, warm and add cheese and sour cream to
the top. Serves 8.
Kimberly Hager
Peachy Pork Chops
6 pork chops
2 Tbsp oil
1 tsp salt
1/8 tsp pepper
1 – 16 oz can sliced peaches
2 Tbsp honey
1 tsp lemon juice
¼ tsp cinnamon
1/8 tsp ginger
flour for gravy
Choose pork chops cut ½ to ¾ inches thick. Brown them in the oil. Pour off oil and
season with salt and pepper. Drain peaches, reserving ½ cup liquid. Combine peach
liquid with honey, lemon juice, cinnamon and ginger; pour over the chops. Cover tightly
and cook slowly for 45 minutes or until done. Add peach slices and cook until heated
through. Remove pork chops and peach slices to a warm serving platter. Thicken liquid
with flour for gravy and spoon over the chops.
Kathy Yancey
Salmon Patties
1 can Salmon
1 egg
1 onion, diced
10 – 12 soda crackers, crushed
Clean salmon; add egg, onion, salt, pepper and crushed soda crackers. Mix well and
form patties. Fry in hot oil.
Charlotte Payne
29
Smoked Sausage and Vegetables
32 oz Frozen California Blend Vegetables (broccoli, cauliflower, carrots)
1 pkg of smoked sausage, sliced
8 oz pkg shredded Italian cheese
2 Tbsp Italian herbs
2 Tbsp butter, margarine or olive oil
½ tsp each of garlic powder and salt
Microwave vegetables for 6 minutes, drain off water. Add butter and spices; cook 3
minutes, stirring half way through. Stir in smoked sausage, top with cheese and cook for
3 more minutes. Stir well and serve. Makes 5 servings.
Kimberly Hager
For variation: mix in tri-colored Rotini.
Chicken Lasagna Dinner
4 – 6 cups cooked chicken, diced
2 tsp garlic powder
½ tsp Oregano
¼ tsp Pepper
3 Tbsp butter
1 can Cream of Celery Soup
2 cans Cream of Chicken Soup
½ - ¾ can of chicken broth
3 cups Mozzarella cheese
1 cup Pepper Jack cheese
4 Tbsp Parmesan cheese
No Boil Lasagna noodles
Preheat oven to 350º. Melt butter in pan. Add garlic powder, oregano and pepper. Add
the cream of celery and cream of chicken soups. Add enough chicken broth for a
smooth consistency, not runny. Add diced chicken and mix well. In a 9 x 13 inch pan,
put half the mixture on bottom, cover with part of the cheeses and a layer of noodles.
Put the other half of the mixture over the noodles and cover with the rest of the cheeses
and another layer of noodles. Sprinkle parmesan cheese over the top. Cover with foil
and bake for 30 minutes. Uncover and bake for another 30 minutes. Let stand for 15
minutes before serving.
Sherry Oakes
Sour Cream Chicken
1 chicken, cooked and deboned
1 cup sour cream
1 sleeve Ritz crackers, crushed
Mix chicken, soups and sour cream. Pour into baking dish. Top with crackers. Bake at
350º for 45 minutes or until hot throughout.
Martha Smith
30
Baked Skillet
1 – 30 oz pkg frozen hash browns, fried in olive oil
1 – 2 lbs low fat sausage of your choice, fried
10 eggs, scrambled
2 or 3 green onions, chopped
½ cup spinach leaves
1 cup tomatoes, chopped
1 cup mushrooms, sliced
8 oz shredded cheese of choice
¼ cup bell pepper, chopped
Spray a 9 x 13 inch baking dish with non-stick spray. Line the bottom of the dish with
the potatoes. Spread the eggs over the potatoes. Then cover with the spinach leaves.
Spread all the remaining vegetables over the top. Spread sausage on top of the
vegetables. Bake at 350º for 15 – 20 minutes. Spread cheese over the top and bake for
an additional 5 minutes.
Lisa Delange
Meat Loaf Miniatures
1 cup ketchup
3 – 4 Tbsp brown sugar, packed
1 tsp ground mustard
2 eggs, beaten
3 cups Crispix cereal, crushed
3 tsp onion powder
½ - 1 tsp seasoned salt
½ tsp pepper
3 lbs ground beef
In a large bowl, combine the ketchup, brown sugar and mustard. Remove ½ cup for
topping; set aside. To the remaining ketchup mixture, add the eggs, Worcestershire
sauce, cereal and seasonings. Let stand for 5 minutes. Crumble beef over cereal
mixture and mix well. Press mixture into 18 muffin cups (about 1/3 cup each). Bake at
375º for 18 – 20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer
or until meat is no longer pink and a meat thermometer reads 160º. Serve desired
number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze
for up to 3 months.*
Darla Ottman
*To use frozen meat loaves: Completely thaw in refrigerator. Place loaves in a greased
baking dish. Bake at 350º for 30 minutes or until heated through. OR cover and
microwave on high for 1 minute or until heated through.
Trouble is only temporary. The lessons it teaches are permanent.
….And you shall fulfill my desire by giving food for my household.
31
1 Kings 5:9
Zesty Chicken Meat Loaf
1 lb ground chicken
2 eggs
1 ½ cup bread crumbs
3 Tbsp salsa or green chilies
2 Tbsp ranch dressing
1 pkg Taco seasoning mix*
½ cup shredded cheese
Sour cream, optional
Preheat oven to 350º. Grease an 8 x 4 inch loaf pan. In large bowl, mix together the
ground chicken, eggs, bread crumbs, ranch dressing mix, salsa and taco seasoning.
Bake at 350º for 60 minutes. Top with shredded cheese.
Charlotte Payne
Enchilada Casserole
1 ½ lbs ground beef
1 cup water
2 – 3 Tbsp chili powder
1 ½ tsp salt
½ tsp pepper
¼ tsp garlic powder
2 cups salsa, divided
10 flour tortilla (8 inches) cut into
¾ inch strips, divided
1 cup (8 oz) sour cream
2 cans (15 ¼ oz ea) whole kernel corn,
drained
4 cups (16 oz) Mozzarella cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink;
drain. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce
heat; simmer, uncovered, for 10 minutes. Place ¼ cup salsa in each of 2 greased 8 inch
square baking dishes. Layer each dish with a ¼ of the tortillas and ¼ cup salsa. Divide
the meat mixture, sour cream and corn between the two casseroles. Top with remaining
tortillas, salsa and cheese. Cover and freeze one casserole for up to 1 month.* Cover
and bake the second casserole at 350º for 35 minutes. Uncover; bake 5 – 10 minutes
longer or until heated through.
Darla Ottman
*To use frozen casserole: Thaw in refrigerator for 24 hours. Remove from the
refrigerator 30 minutes before baking. Bake as directed above.
Zucchini Hot Dish
1 lb ground beef
salt & pepper to taste
4 – 5 zucchini (6 in) sliced
1 – 10 ¾ oz can cream of mushroom soup
1 – 2 cups shredded cheddar cheese
Brown ground beef with onion, salt and pepper; drain. Layer zucchini and beef
alternately in slow cooker. Top with soup. Sprinkle with cheese. Cover and cook on low
for 2 -3 hours.
Barbara Gordon
32
Quick Vegetable Pizza
Roll of prepared pizza dough
16 oz Frozen California Blend Vegetables (broccoli, cauliflower, carrots)*
2 pkgs cream cheese
1 pkg ranch dip powder
4 oz shredded cheddar cheese
Real bacon bits
Flatten dough to a rectangular cookie sheet and bake according to package
instructions. Chop thawed vegetables into very small pieces. Using a mixer, mix the
cream cheese, ranch powder and bacon bits. Spread a thick layer on pizza crust. Add
the chopped vegetables. Sprinkle on the cheddar cheese.
Kimberly Hager
*May also use fresh vegetables.
Orange Balsamic Chicken
A Weight Watchers Recipe
4 – 4 oz skinned, boneless chicken breasts
¼ tsp salt (or to taste)
¼ tsp pepper (or to taste)
¼ cup all-purpose flour
1 Tbsp margarine
2/3 cup chicken broth (no-salt added)
1 ½ tsp cornstarch
½ cup low sugar orange marmalade
1 ½ Tbsp balsamic vinegar
Orange slices, opt
Place chicken between two sheets of heavy duty plastic wrap; flatten to ½ inch
thickness, using a meat mallet. Sprinkle with salt and pepper; dredge in flour. Melt
margarine in a large nonstick skillet over medium-high heat. Add chicken and cook 10
minutes or until done, turning once. Remove from skillet. Combine broth and cornstarch;
stir in marmalade. Stir broth mixture into skillet; cook stirring constantly, until mixture is
thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning to coat. Cook 1
– 2 additional minutes. Garnish with orange slices if desired. Yield: 4 servings.
Sharon Lucas
We should provide for our families, but not covet wealth. By providing, we may sacrifice
for our families; by coveting, we may end up sacrificing our families.
Who gives food to all flesh, for His mercy endures forever.
33
Psalm 136:25
Mexican Cornbread
1 cup milk
1 cup corn meal
¼ cup bacon grease
¾ tsp salt
½ tsp baking soda
2 eggs
1 can cream style corn
1 lb ground beef
hot pepper, chopped
1 – 8 oz pkg grated cheese
Mix all ingredients well; set aside. Fry 1 pound of hamburger. Pour half of cornbread
mixture into skillet. Sprinkle hamburger on top; cover hamburger with chopped onion
and hot peppers. Cover this with grated cheese. Pour remainder of cornbread mixture
over the cheese. Bake at 375º for 50 minutes.
Barbara Gordon
Lattice Top Chicken
1 pkg frozen carrots, cauliflower & broccoli, thawed and drained
1 can cream of potato soup
½ tsp seasoning salt
½ can French fried onion rings
2 cups cubed & cooked chicken breast
1 pkg crescent dinner rolls
½ cup grated cheese
Mix all ingredients. Put into a 9 x 13 inch pan. Bake covered at 350º for 20 minutes.
Uncover. Cut up 1 roll crescent dinner rolls into strips and put on top of chicken mixture.
Bake uncovered for 15 minutes more. Put ½ cup grated cheese and rest of the French
fried onions on top. Bake 3 – 5 minutes.
Barbara Gordon
Stuffed Zucchini
2 large zucchini
1 lb ground beef
1 cup shredded cheese
¼ tsp salt
1/8 tsp pepper
1 med onion, diced
Cut zucchini in half lengthwise; cut a thin slice from bottom so they will sit flat. Scoop
out pulp; place shells in an ungreased 8 inch square, microwave-safe dish. Microwave
on high for 3 minutes or until crisp. Drain and set aside. Cook hamburger and onions in
skillet until done; drain. Stir in cheese, salt and pepper. Put zucchini in an ungreased 15
x 10 x 1 inch baking pan. Fill with meat mixture. Bake at 400º for 15 minutes. Top with
more shredded cheese. Bake 5 minutes more.
Barbara Gordon
34
Zucchini Hot Dish
1 lb ground beef
salt & pepper to taste
4 – 5 zucchini (6 in) sliced
1 – 2 cups shredded cheddar cheese
Brown ground beef with onion, salt and pepper; drain. Layer zucchini and beef
alternately in slow cooker. Top with soup. Sprinkle with cheese. Cover and cook on low
for 2 -3 hours.
Barbara Gordon
Taco Ring
2 cans crescent rolls
1 lb ground beef
1 pkg Taco seasoning
2 cups shredded cheese
2 cups sour cream
2 cups cut up tomatoes
3 cups shredded lettuce
Brown ground beef and drain off grease. Add taco seasoning and ¼ cup water to beef.
Simmer for 5 minutes. While waiting for the seasoning to enter the beef, prepare your
baking dish. I use a pizza baking stone. Form the crescent rolls into a wreath shape.
When the meat is ready, put the beef on top of the crescent rolls and fold the top of the
crescent over the ground beef so only the top of the crescent can be seen. Bake at 375º
for 13 minutes. Serve the remaining ingredients in bowls for everyone to serve
themselves.
Debbie Hagerman
Bar-B-Q Cups
1 lb ground beef
onion, opt. to taste
1 can Manwich
2 cans (10 ct) biscuits or 1 can (8 ct) Grands
1 cup shredded cheese, cheddar, pizza mix, etc
Brown ground beef and onion; salt and pepper to taste. Drain fat. Add Manwich sauce
and mix well. Spray muffin pan with non-stick spray. Roll biscuits out and place one in
each muffin cup; press bottom and sides to fit cup. *NOTE: If using Grands, cut each
one in half, roll and form to muffin cup. Fill each cup of dough with meat mixture and top
with shredded cheese. Bake at 400º for 10 – 12 minutes.
Tammy Reynolds
And I will bring a morsel of bread, that you may refresh your hearts.
35
Genesis 18:5
Traditional Meat Loaf
1 Tbsp butter
1 – 8 oz pkg Baby Bella mushrooms,
finely chopped
½ cup chopped onion
3 cloves garlic, minced
2 lbs lean ground beef
½ cup saltine crackers, crushed
2 large eggs, slightly beaten
2 Tbsp fresh parsley, chopped
1 Tbsp creamy Horseradish sauce
½ tsp salt
½ cup Ketchup
Preheat oven to 350º. Line a rimmed baking pan with aluminum foil. In a medium skillet,
melt butter over medium heat. Add mushrooms, onion and garlic, cooking for 10
minutes or until liquid comes from mushrooms. Let it stand and cool. In a large bowl,
gently combine mushroom liquid, ground beef, crushed crackers, eggs, parsley,
Worcestershire sauce and salt. Form into a loaf shape on prepared pan. Spread
ketchup evenly of the top of meatloaf. Bake 1 hour to 1 hour and 10 minutes.
Dorothy Harrod
Meat Loaf Burgers (Grilled or Fried)
1 lb ground beef
1 egg
2 pieces of bread, torn into small pieces
chopped onion to taste, opt
Mix all ingredients in a bowl. Form into patties. Can be fried in skillet or cooked on a
grill.
Tammy Reynolds
*NOTE: Green peppers are good in the mix if you tolerate them. I don't!
King Ranch Chicken
1 can Rotel tomatoes & chilies
1 can cream mushroom soup
1 can cream chicken soup
½ tsp chili powder
1 bag cheesy Doritos, crushed
1 whole chicken, boiled, deboned & cut into
bite-size pieces
Grated cheddar cheese, to your taste
Mix together and heat first 4 ingredients. In a large baking dish, layer chicken, cheese,
sauce and Doritos. Repeat layers ending with Doritos. Bake at 325º for 35 – 45 minutes
or until bubbly.
Elsie Rucker
36
Chicken McNoodle
4 whole chicken breasts
1 – 8 oz pkg egg noodles
1 cup sour cream
1 – 10 ¾ oz can cream of chicken soup
Boil chicken until tender; remove from broth. Cook noodles in broth, adding water if
needed. Debone and cut chicken into bite-size pieces. Combine with noodles, sour
cream, soups, salt and pepper. Pour into a greased 9 x 13 inch casserole. Bake at 350º
for 20 minutes or until hot. Serves 6 – 8.
Elsie Rucker
Abby's Favorite Marinated Chicken
¼ cup red wine vinegar
2 Tbsp Olive oil
2 Tbsp Soy sauce
2 Tbsp Ketchup
1 tsp onion flakes
1 tsp minced garlic
1 lb skinless, boneless chicken breasts
Mix first 7 ingredients and pour over chicken in zip lock bag or storage container;
marinate 4 hours or overnight. Broil or grill until juices run clear.
Janice Scanzillo
London Broil
¾ cup apple cider vinegar
2 Tbsp Olive oil
2 Tbsp A-1 Sauce
½ tsp onion powder
Mix ingredients and marinate London Broil (top round roast) 4 hours or overnight. Broil
or grill until meat is medium rare. Cut roast diagonally.
Janice Scanzillo
….."At twilight you shall eat meat and in the morning you shall be filled with bread."
Exodus 16:12
Never regret. If it's good, it's wonderful. If it's bad, it's experience.
37
Easy Mexican Casserole
Grease a 9 x 13 inch dish and layer:
1 cup rice, cooked as directed
½ jar salsa
½ lb chicken, cooked and shredded
1 can black beans
1 can pinto beans
1 can corn, drained
½ jar salsa
Bake covered at 350º for 30 minutes.
Janice Scanzillo
Recipe For Success
To laugh often and much.
To win the respect of intelligent people and the affection of children.
To earn the approval of critics and to endure the betrayal of false friends.
To appreciate beauty.
To find the best in others.
To leave the world a bit better – whether by a healthy child, a garden patch or a
redeemed social condition.
To know even one life has breathed better because you have lived!
Unknown
Recipe for Preserved Children
1 large field
6 children
2-3 small dogs
a pinch of brook
some pebbles
Mix the children and dogs well together; put them on the field, stirring constantly. Pour
the brook over the pebbles; sprinkle the field with flowers; spread over all a deep blue
sky and bake in the sun. When brown, set away to cool in the bathtub.
Unknown
38
Cheesy Potatoes
6 medium potatoes, peeled and cut into ¼ inch strips
2 cups (8 oz) shredded cheddar cheese
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
7 Tbsp butter, divided
1 tsp salt
1 tsp pepper
1 cup (8 oz) sour cream
2 cups seasoned stuffing cubes
Toss potatoes and cheese; place in a 5 quart slow cooker. Combine soup, onion, 4
Tbsp butter, salt and pepper; pour over potato mixture. Cover and cook on low for 8 –
10 hours or until the potatoes are tender. Stir in sour cream. Toss the stuffing cubes
and remaining butter; sprinkle over potatoes.
Darla Ottman
Green Tomato Casserole
4 green tomatoes
1 Tbsp butter
Cut tomatoes into 1" slices. Put half the slices in bottom of 1 ¼ quart baking dish.
Sprinkle with salt, pepper and ½ cup of cheese. Repeat layers and dot with butter.
Cover and bake at 400º for 1 hour.
Judy Thurow
Crockpot Corn
2 – 12 oz pkgs. frozen corn
1 stick of butter
½ cup Splenda (sugar)
Add all ingredients into Crockpot. Cook on high for about 6 hours, stirring often.
Nora Crawley
Age doesn't matter, unless you are a cheese.
And having food and clothing, with these we shall be content.
39
1 Timothy 6:8
Thanksgiving Yams
2 – 29 ounce cans sweet potatoes
1 – 8 ounce can crushed pineapple (undrained)
1 stick butter
marshmallows
1 cup light brown sugar
1 Tbsp cinnamon
½ cup pecans, chopped
1 – 10 ounce bag miniature
Preheat oven to 350º. Lightly spray 9 x 11 inch glass baking dish with nonstick cooking
spray.
Drain sweet potatoes and place in large bowl. Use a mixer to beat potatoes till they're
smooth. Add pineapple and juice, brown sugar, butter and cinnamon. Beat well. Pour
into dish, spreading potato mixture evenly. Spread pecans evenly over potatoes. Bake
for 20 minutes. Remove from oven and sprinkle top with marshmallows; return to oven
and bake till marshmallows are golden brown, about 10 minutes.
Guideposts Recipes
Ham and Potato Casserole
Wanda Wilkerson Recipe
¼ cup margarine
2 cups milk
1 tsp salt
½ tsp pepper
6 med potatoes, peeled & sliced thin
2 small onions, chopped
2 cups Velveeta cheese
2 cups ham, chopped
Make a white sauce by melting the butter in a sauce pan over low heat; add the flour,
stirring well until smooth. Cook one minute, stirring constantly. Add milk gradually, cook
over medium heat stirring until mixture is thick and bubbly. Add salt and pepper. Pour ¼
cup of white sauce in greased baking dish (12 x 8 x 2 inches). Layer potatoes, onions,
ham, remaining sauce and cheese. Cover and bake 60 minutes at 350º. Uncover and
bake 5 minutes more.
Elma White
…That He might make you know that man shall not live by bread alone; but man lives
by every word that proceeds from the mouth of the Lord.
Deuteronomy 8:3
There are only two ways to live your life. One is as though nothing is a miracle. The
other is as though everything is a miracle.
40
Yellow Squash Deviled Eggs
1 – lb sliced yellow squash
1 dozen hard boiled eggs
½ cup mayonnaise
1 heaping Tbsp mustard
2 tsp sour pickle juice
2 tsp paprika
½ tsp ground mustard
dash of rice vinegar
Steam squash until tender. Puree in food processor. Measure out ½ cup. Halve the
eggs and put yolks in separate bowl. Mash the yolks and mix in squash. Add mayo and
remaining ingredients and mix well with fork. Scoop mixture into large Ziploc bag. Cut
off a small corner of bag and pipe mixture into egg halves. Sprinkle with paprika or chili
powder for a little spice.
Guideposts Recipes
Corn and Pumpkin Casserole
2 cups Pumpkin, cubed
½ lb Ham, diced
1 Onion, sliced thin
½ cup Broth
1 Tbsp Butter
1 bag Frozen Corn
Melt butter in a pan, sauté onions until transparent. Add ham, pumpkin cubes and broth.
Cook over medium heat until pumpkin is tender. Add frozen corn and mix. Cook another
10 minutes until frozen corn is done.
Pumpkin Patch
Broccoli and Rice Casserole
1 cup Minute Rice
1 cup water
½ cup celery, diced
¼ cup onion
2/3 cup Margarine or butter
1 can cream mushroom soup
1 box frozen chopped broccoli
1 – 8 oz jar Cheese Whiz
Heat broccoli and water until broccoli is thawed. Stir in onion, celery, rice, soup and
margarine. Stir well until margarine dissolves and all is well blended. Stir in Cheese
Whiz. Pour into greased baking dish and bake approximately 1 hour at 300º or until
bubbles form on top.
Judy McCullum
A man is not old as long as he is seeking something.
41
Broccoli Casserole
2 – 10 ounce pkgs frozen chopped broccoli
2 large eggs, beaten
1 cup mayonnaise
1 – 10 oz can cream of mushroom soup
4 Tbsp grated onion
10 oz of sharp cheddar cheese, grated
Salt and pepper
½ cup bread crumbs
Preheat oven to 350º. Butter a 9 x 12 x 2 inch casserole dish. Cook broccoli in water,
drain and set aside to cool. In large bowl combine broccoli, eggs, mayonnaise, soup,
onion and 2 cups of cheese. Add salt and pepper. Pour into casserole dish. Bake for 30
minutes. Remove casserole from oven and sprinkle with bread crumbs. Top with
remaining cheese. Return to oven and bake till crumbs brown slightly and cheese melts,
about 10 minutes. Serves 8-10.
Guideposts Recipes
Zucchini Boats Stuffed With Tuna and Fresh Vegetables
1 pouch (6.4 oz) Star-Kist Tuna in water
2 large zucchini, sliced in half lengthwise and
hollowed out (save insides of one)
¼ cup chopped carrots
½ cup red onion, chopped
1 red pepper, diced
1 can diced tomatoes with Italian
seasoning, drained
½ cup cheddar cheese
Preheat oven to 375º. Dice the inside of one of the zucchini and place in a medium
bowl. Add tuna, carrots, onion, pepper and tomatoes and mix well. Place hollowed out
zucchini in large baking dish. Place ¼ of tuna and vegetable mixture in each zucchini
half to stuff it. Bake in preheated oven for 25 minutes. Top with 2 Tbsp cheese and
continue baking for 10 additional minutes until cheese has melted.
starkist.com
Garlic Grits
2 cups grits
Cook together until done.
6 cups water
4 eggs beaten with ½ cup milk
2 rolls garlic cheese (6 oz Velveeta cheese and 1 large garlic clove, squeezed)
¼ lb butter (1 stick)
Pour into a buttered casserole. Sprinkle with Parmesan Cheese. Bake at 350º for 30
minutes or until golden brown and puffy. Serves 8.
Elsie Rucker
42
Sweet Potato Casserole 1
1 large can & 1 small can sweet potatoes or yams (drained & mashed)
1 cup white sugar
1 stick melted butter or margarine
1 egg
Mix all ingredients until well blended. Pour mixture into greased baking dish and spread
evenly.
TOPPING
1 stick butter or margarine, melted
½ cup flour
1 cup brown sugar
1 tsp vanilla
Mix all ingredients with mixer. Pour on top of first mixture, spread and sprinkle with
crushed pecans. Bake at 350º until bubbly, about 30 minutes.
Judy McCullum
Zucchini Tomato Bake
Cooking spray
1 pound sliced zucchini
1 ½ cups fresh or frozen whole kernel corn
1 ¼ pound vine-ripened tomatoes, sliced
½ cup Panko (Japanese bread crumbs)*
¼ cup finely grated Parmesan Cheese
Preheat oven to 400º. Coat a 2-quart shallow baking dish with cooking spray.
Alternately layer zucchini, corn and sliced tomatoes. Combine bread crumbs and
Parmesan cheese; sprinkle on top. Bake, uncovered, in the center of oven for 30
minutes or until vegetables are tender. Serve immediately.
Judy Thurow
From the News Enterprise
*Note: Panko is located in the same aisle of the grocery as bread crumbs, cornmeal,
etc. It is used in Japanese cooking and makes a delicious crumb coating for meat and
fish.
He who tills his land will be satisfied with bread.
Proverbs 12:11a
Age is nothing but experience, and some of us are more experienced than others.
43
Cabbage and Cheese Casserole
1 head of cabbage
1 chopped onion, optional
8 oz shredded cheddar cheese (or amount desired)
milk
butter, melted
Boil cabbage and cut it up (add chopped onion if desired). Drain. In 9 x 9 inch dish, pour
some milk in the bottom of pan (not a lot, about an inch). Pour in about ½ the cabbage
and put some butter over it. Put ½ of the cheese on top. Pour the rest of the cabbage in
the dish, cover with butter and cheese. Bake at 350º until cheese is bubbly or browned,
according to preference.
Sherry Oakes
Baked Cabbage
1 large head of cabbage
1 ½ packs Ritz Crackers (or wheat)
4 sticks of butter
About 16 slices American cheese, yellow
3 cups shredded cheddar cheese
2 Tbsp oil
1 can Carnation Evaporated milk
Cut cabbage into small chunks and place into boiling water with the oil added; cook
about 12 to 15 minutes. Drain and set aside to cool. In a 9 x 13 inch pan, layer about
half the boiled cabbage; add salt and pepper to taste. Layer sliced butter patties (slice
as you layer) across the top of the cabbage, they don't have to be touching but should
be close (1 ½ sticks). Layer with American cheese slices (I tear these into large strips)
also don't need to be touching. Top with a layer of shredded cheddar cheese. Repeat
layers. Spread a thick layer of crushed crackers on top. Use about 1 cup of milk and
spread a little on top and around sides of baking dish. Cover and bake at 350º for 45
minutes to 1 hour.
Sharon Lucas
Cabbage Casserole
1 medium head cabbage
1 medium onion
1 can Rotel Tomatoes & Peppers
1 jar cheese sauce
1 stick butter or margarine
2 boxes Jiffy Cornbread Mix
Preheat oven to 350º. Mix and bake cornbread; set aside and let cool. Spray a large
casserole dish. Cook cabbage and onion together; chop both well, drain and put in dish.
Drain Rotel and sprinkle on top of cabbage. Spread or spoon all cheese on top and set
aside. Crumble cornbread on top of cabbage mixture, using all of it. Melt butter and
spoon over cornbread. Bake for 30 minutes or until bubbly and brown. (You may cover
with foil for the first 15 minutes of baking, and then remove.
Jean Spear
44
Black Bean Pasta
½ pkg tri-colored Rotini, cooked according to package instructions
1 can black beans
Small onion, diced
Small green bell pepper, diced
1 can black olive halves
2 Tbsp basil (or Italian herbs)
¼ cup olive oil
½ tsp lemon juice
½ tsp each of salt and garlic powder
Mix olive oil, lemon juice and spices in a small bowl and set aside. Place cooked Rotini
in colander; pour olives and juice over them allowing the juice to drain through. Pour
black beans over Rotini and olives and bang the colander in the sink several times.
Place Rotini mixture into a bowl and stir in onions, bell peppers and oil mixture. Serve at
room temperature. Serves 4.
Kimberly Hager
3 cups mashed sweet potatoes
½ tsp salt
2 eggs, beaten
1 cup white sugar
1 ½ cups milk
½ stick margarine
1 tsp vanilla
Mash cooked sweet potatoes. Add salt, margarine, sugar, eggs, milk and vanilla and
mix together. Put into a casserole dish. Add topping, or marshmallows, and bake at
350º for 30 minutes.
Topping
1 cup brown sugar
2/3 cup margarine
1/3 cup flour
Prep time: 10 minutes
Bake time: 30 minutes
Charlotte Payne
Cast your bread upon the waters, for you will find it after many days.
Ecclesiastes 11:1
45
Yellow Squash Casserole
2 lb yellow squash, cut into chunks
1 med onion, sliced
1 cup grated cheese
3 Tbsp butter
½ cup milk
½ tsp salt
dash of black pepper
1 cup cracker crumbs
Cook squash and onion until tender. Remove from heat. Add salt, pepper, butter,
cracker crumbs, half the cheese and milk. Stir until blended. Pour into a casserole dish
and sprinkle remainder of cheese on top. Bake at 350º for 20 minutes.
Judy Thurow
Squash Casserole
2 cups cooked yellow squash, melted
¼ cup onions, chopped
½ cup cracker crumbs
½ tsp salt
½ tsp pepper
1 stick butter
2 eggs, beaten
½ cup cracker crumbs
½ stick butter, melted
Mix together the squash, onions, ½ cup cracker crumbs, salt, pepper, butter and eggs.
Pour into a 1 quart casserole dish. Mix remaining ½ cup cracker crumbs with melted
butter and sprinkle on top. Bake at 325º for 30 – 35 minutes.
Judy Thurow
Potato Casserole
1 – 2 lb pkg frozen hash brown potatoes (Southern style works best)
1 pint of sour cream
1 tsp salt
2 cups cheddar cheese, shredded
1 sleeve Ritz crackers, crushed
Mix together potatoes, butter, salt, soup, sour cream and cheese. Pour into a greased 9
x 13 baking dish. Cover with the crackers. Bake at 350º for 1 hour.
Martha Smith
God established the first workfare program: People need a hand up, not a handout.
46
Apple Stuffing
12 slices cinnamon raisin bread
8 Tbsp butter
2 ribs celery, cut into ½ inch pieces
2 Tbsp dried Marjoram
2 apples, cut into ½ inch chunks*
1 ½ cups low sodium chicken broth
¼ tsp salt (or salt & pepper to taste)
Preheat oven to 350º. Butter 1 ½ quart baking dish. Arrange bread in one layer on
baking sheet. Bake until toasted, 5 – 8 minutes, turning over halfway through cooking
time. In a large, nonstick skillet, melt 6 Tbsp butter; add celery, onion and Marjoram;
cook, stirring often until softened, about 8 minutes. Add apples; cook stirring often,
about 10 minutes. Stir in bread, broth and salt. Transfer mixture to baking dish; cut
remaining 2 Tbsp butter into small pieces and dot top of stuffing. Cover with foil and
bake 25 minutes. Remove foil and bake until browned, about 10 minutes.
Sharon Lucas
Easy Baked Beans
2 cans pork n' beans (16 – 18 oz)
¾ cup brown sugar
1 tsp dry mustard
3 slices bacon, cut in pieces
½ cup catsup
Empty 1 can of pork n' beans into the bottom of a greased casserole. Combine sugar
and mustard; sprinkle half of mixture over beans. Top with remaining beans. Sprinkle
the rest of the sugar mixture, chopped bacon and catsup over beans. Bake uncovered
in slow oven at 325º for 1 hour. Serves 8.
Judy McCullum
Eggplant Casserole
1 eggplant
1 cup Pepperidge Farm Seasoned dressing mix
1/3 cup milk
1 egg
½ cup diced onion
Shredded cheese
Peel and dice eggplant; cook in water until soft. Drain. Mix with all of the other
ingredients. Put in a baking dish and top with ½ cup dressing mix, ½ cup shredded
cheese and 2 Tbsp melted butter. Bake at 350º until bubbly hot.
Barbara Gordon
47
Bev's Beans
1 lb ground beef, browned and drained
½ lb bacon, chopped and fried crisp
½ cup chopped onion
½ cup brown sugar
½ cup ketchup
3 cans beans (pinto, black or northern)
Combine in 2 ½ quart casserole; bake at 350º for 1 ½ hours.
Janice Scanzillo
3 cups mashed sweet potatoes
1 cup sugar
1 stick melted butter
1 tsp vanilla
2 beaten eggs
Topping
1 cup butter
1 cup brown sugar
1/3 cup flour
1 cup pecans
Mix first 5 ingredients together and put into a greased baking dish. Combine in a mixing
bowl, all remaining ingredients for topping. Blend together and sprinkle over top.
Sprinkle 1 cup pecans over the top. Bake at 350º for 30 minutes.
Debbie Hagerman
Mock Fresh Fried Corn
3 cans shoepeg corn (white), juice and all (Green Giant brand)
4 Tbsp flour
½ pint whipping cream
½ stick margarine
Salt and pepper
Mix flour with corn; add salt, pepper and cream. Cut margarine into small pieces and put
into corn mixture. Bake at 350º for 30 – 40 minutes.
Elsie Rucker
He who knows others is learned; he who knows himself is wise.
48
Fried Green Tomatoes
5 green tomatoes, cut into ½ in thick slices
1 ½ tsp salt
1 ½ cups of all-purpose flour, divided
1 cup of buttermilk
1 large egg
1 cup yellow cornmeal
1 Tbsp seasoned salt
Vegetable oil for frying
Place tomato slices on a paper towel and sprinkle with ¾ tsp salt. Let stand for 30
minutes. Pat with paper towels. In a shallow dish, place ½ cup flour. In a separate
shallow dish, whisk together buttermilk and egg. In a third shallow dish, combine
cornmeal, seasoned salt and remaining cup of flour. Dredge tomatoes in flour, shaking
off excess. In a large skillet, pour vegetable oil to a depth of 1/8 inch. Add tomatoes, in
batches and cook about 3 – 4 minutes per side or until golden brown. Drain on a wire
rack over paper towels. Serve immediately.
Dorothy Harrod
Omelets In A Bag
2 large eggs
Pick your favorite ingredients below and add to your bag:
Sautéed Bell pepper
Cooked bacon
Tomatoes
Hash browns
Sautéed onion
Salsa
Ham
Cheeses
Crack 2 eggs into quart size freezer bag, shaking to combine eggs. Add desired
ingredients into bag and shake again. Remove all air from the bag and zip closed. Write
name on bag. Place bags into rolling, boiling water for exactly 13 minutes. You can
usually cook 6 – 8 omelets in a large pot. Open bags and omelet will roll out easily. Be
prepared for everyone to be amazed! This is great for camp outs and scouts.
Debbie Hagarman
God not only supplies all our needs, He gives us extra so we can meet the needs of
others.
49
Quiche
9 inch unbaked pie crust, deep dish
8 slices crisp, drained, crumbled bacon (or 1 cup cubed ham)
2 cups cooked chopped broccoli (or 1 cup cooked spinach)
8 eggs, scrambled
1 cup milk
2 cups (8 oz) shredded cheese (I use Mozzarella or Italian blend)
½ tsp salt
1/8 tsp pepper
2 Tbsp pepper
Preheat oven to 350º. Combine eggs, milk, salt and pepper. Mix well. Toss cheese with
flour. Add cheese mixture, bacon and broccoli to egg mixture. Pour into pie crust. Bake
40 – 45 minutes; let stand for 10 minutes before serving.
Janice Scanzillo
Vegetable Bars
1 pkg Crescent rolls
2 cups chopped or sliced broccoli
8 – oz pkg cream cheese
2 cups chopped cauliflower
2 pkg Hidden Valley Ranch with bacon dressing mix
1 cup mayonnaise
2 cups shredded cheese
2 cups shredded carrots
2 cups tomatoes, diced
Unroll crescent rolls and put on a big cookie sheet. Bake at 350º for 8 minutes until
done but not brown. Cool. Mix softened cream cheese with may and dry ranch dressing.
Spread on cooled crescents. Layer veggies on the top with the larger ones on the
bottom. Cut into squares and chill. Cover with plastic wrap overnight.
Debbie Hagerman
Life is full of miracles, but they're not always the ones we pray for.
So you shall serve the Lord your God, and He will bless your bread and your water.
Exodus 23:25
50
Corn Bread Cake
4 large eggs
1 cup granulated sugar
1 cup light brown sugar
1 cup canola oil
1 ½ cups self-rising flour, sifted
1 tsp vanilla
Preheat oven to 350º. Grease and flour 9 x 13-inch baking pan and set aside. In a
mixing bowl, combine ingredients in order listed. Pour into pan evenly, especially into
corners. Bake about 35 minutes or until toothpick inserted comes out clean. Serves 20.
Carol Wilson
Flourless Chocolate Cake
4 – 1 ounce squares semisweet chocolate, chopped
½ cup butter
¾ cup white sugar
½ cup cocoa powder
3 eggs, beaten
1 tsp vanilla
Preheat oven to 300º. Grease an 8 inch round cake pan and dust with cocoa powder. In
the top of a double boiler over lightly simmering water, melt chocolate and butter.
Remove from heat and stir in sugar, cocoa powder, eggs and vanilla. Pour into
prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes,
then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to
30 seconds in the microwave before serving.
Judy Thurow
Cousin Betty's Banana Bread
½ cup shortening
1 cup sugar
3 eggs, beaten
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
¼ cup chopped walnuts
3 Tbsp cold water
Mix shortening and sugar together in large bowl. Add eggs and mashed bananas to
sugar mixture. In a small bowl, mix flour, baking soda and salt. Once thoroughly mixed,
add dry ingredients to large bowl. Mix together. Add vanilla, nuts and water. Mix well.
Pour into an 8 inch greased loaf pan. Sprinkle nuts on top. Bake at 350º for 1 hour or
until done in the middle (test with a toothpick). Serves 12.
Guideposts Recipes
51
Turtle Cheesecake
Crust
1 ½ cups crushed chocolate wafer cookies
3 Tbsp melted butter
(You can also use a store-bought chocolate graham cracker crust.)
Cheesecake
2 – 8 ounce pkgs. cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs, room temperature
Topping
½ cups mini chocolate chips
½ cup chopped pecans
½ cup caramel ice cream topping
Preheat oven to 325º. Mix together cookie crumbs and butter. Press onto bottom and
sides of a 9 inch pie pan. In a large bowl, stir cream cheese until smooth. Add sugar
and vanilla and stir until combined. Add eggs 1 at a time and mix until batter is smooth.
Pour cream cheese mixture into prepared crust and bake for 40 minutes or until slightly
brown and beginning to crack on top. Set aside to cool. In a bowl, combine chocolate
chips, pecans and ice cream topping. Spread gently over the top of cheesecake. Place
cheesecake in refrigerator until completely cooled. Serves 6 to 8.
Guideposts Recipes
Death by Chocolate
3 large boxes of instant chocolate pudding
1 large tub cool whip
1 brownie mix
1 sleeve mini Butterfinger candy bars
Prepare the pudding according to the directions and set aside. Bake the brownie
according to the directions and allow to cool completely. (I bake mine the night before)
Make sure the cool whip is thawed. Crush the candy bars.
In a tall bowl, you layer the following: brownie, pudding, cool whip, crushed candy bar
Continue layering all the way to the top. Finish with a layer of cool whip and crushed
candy bar.
Rita Purvis
52
White Chocolate Pecan Blondies
1 cup (2 sticks) unsalted butter
1 pound white chocolate, half broken into large chunks, the other half chopped
4 large eggs
1 cup sugar
1 tsp vanilla
1 large pinch of salt
2 cups all-purpose flour
8 ounces semisweet chocolate chips
Line the bottom of a 16 x 10 inch pan (with sides) with wax paper. Heat the oven to
350º. Bring an inch of water to a simmer in a saucepan. Combine butter with chunks of
white chocolate in large bowl and set over hot water, whisking to melt. In a separate
bowl, whisk together eggs, sugar, vanilla and salt. Remove bowl with chocolate from
heat and whisk in egg mixture. Mix in flour, chopped white chocolate, pecans and
chocolate chips. Pour into pan. Bake for 20 minutes, until set and very light golden
brown.
Guideposts Recipes
Oatmeal Pie 1
Unbaked 9" pie shell
¼ cup butter
½ cup sugar
½ tsp cinnamon
½ tsp cloves
¼ tsp salt
1 cup dark corn syrup
3 eggs
1 cup quick rolled oats, uncooked
Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in corn syrup.
Add eggs one at a time and beat well after each. Stir in oats. Pour into pie shell and
bake at 350º for 1 hour, or until knife in center comes out clean.
Judy Thurow
*This pie tastes like pecan pie but is easier and less expensive to make!
Apple Dump
Peel, quarter and core 16 small apples. Slice into 9 x 13 inch baking pan. Sprinkle with
½ cup brown sugar and a few dashes of cinnamon. Next add ½ cup pecans. Then add
1 box yellow cake mix (dry), 1 Stick butter and 1 stick of margarine. Bake at 325º for
about 1 hour.
Judy McCullum
53
Chess Pie 1
2 eggs
¼ cup milk
¼ cup melted butter
1 tsp vinegar
1 tsp vanilla
1 cup white sugar
½ cup brown sugar
1 Tbsp flour
1 Tbsp corn meal
Combine sugars with flour and corn meal. Beat eggs; add milk, butter, vinegar and
vanilla. Blend with dry ingredients. Pour into unbaked 9 inch pie shell. Bake at 320º for
45 minutes.
Judy McCullum
Walnut Pumpkin Pie
1 – 6 oz Graham Cracker crust
1 – 15 oz can pumpkin
1 – 14 oz can Eagle Brand sweetened
condensed milk
1 egg
1 ¼ tsp cinnamon (¾ tsp in pie,
½ tsp in topping)
½ tsp each of ginger, nutmeg, salt
¼ cup packed brown sugar
2 Tbsp flour
2 Tbsp cold butter
¾ cup chopped walnuts
Preheat oven to 425º. In mixing bowl, combine pumpkin, condensed milk, egg, ¾ tsp
cinnamon, ginger, nutmeg and salt; mix well. Pour into crust. Bake 15 minutes; remove
pie. Reduce oven temperature to 350º. In small bowl, combine sugar, flour, ½ tsp
cinnamon. Cut in cold butter until crumbly. Stir in walnuts. Sprinkle walnut mixture
evenly over pie. Bake 40 minutes or until knife inserted 1 inch from edge comes out
clean. Refrigerate leftovers. Serves 8.
Sue Foster
Tenntucky Blackberry Cobbler
1 ¼ cups sugar
1 cup self-rising flour
1 cup milk
2 cups frozen blackberries
½ cup melted butter
Whisk together 1 cup sugar, flour and milk just until blended. Whisk in melted butter.
Pour batter into a 12 x 8 inch baking dish. Sprinkle blackberries and remaining ¼ cup
sugar over batter. Bake at 350º for one hour, or until brown and bubbly.
Carol Wilson
54
Oatmeal Pie 2
3 egg whites
½ tsp cream of tartar
1 cup sugar
6 Ritz, or butter flavored crackers, crumbled
½ cup quick cooking oats, uncooked
½ cup pecans, chopped
1 tsp vanilla
1 container of cool whip
Flaked coconut
Beat egg whites and cream of tartar until foamy. Add sugar gradually and beat until stiff.
Fold in crackers, oats, pecans and vanilla. Pour into a greased 9" pie pan. Bake at 375º
for 25 minutes. When well cooled, fill the top with cool whip, sprinkle with coconut and
chill.
*After I put it in the pan, I take a spatula and make a shallow well in the middle for the
cool whip.
Judy Thurow
Cinnamon Apple Crumble
4 cups peeled, cored and thinly sliced
baking apples (about 2 large)
3 Tbsp orange juice
¼ cup granulated sugar
1 Tbsp cornstarch
1 tsp vanilla
1 tsp ground cinnamon, divided
½ cup firmly packed brown sugar
4 Tbsp (½ stick) butter or margarine
½ cup Quaker oats, uncooked
Heat oven to 400º. Lightly grease 2 quart baking dish. In large bowl, combine apples
and orange juice. Stir in granulated sugar, cornstarch, vanilla and ½ tsp cinnamon; toss
to coat. Spoon mixture into baking dish. In medium bowl, combine brown sugar, flour
and remaining cinnamon; mix well; Cut in margarine with pastry blender or two knives
until mixture resembles coarse crumbs; stir in oats. Sprinkle over apple mixture. Bake
25 to 30 minutes or until topping is golden brown and apples are tender. Serve warm or
at room temperature. Yield: 6 servings.
Quaker Oats.com
Sweet Potato Pie
1 2/3 cup sugar
½ stick butter
1/3 cup corn meal
1/3 cup cream or milk
1 cup cooked, mashed sweet potatoes
1 tsp vanilla
1 tsp nutmeg
1 ½ tsp cinnamon
Mix all ingredients together and beat with mixer. Put in unbaked pie shell and bake for
50 minutes at 350º.
Carol Wilson
55
Kay's Orange Juice Cake
1 box Duncan Hines Yellow Cake Mix (moist)
1 box Vanilla Instant Pudding
4 eggs
½ cup cooking oil
1 cup orange juice (Fresh juice is best)
Preheat oven to 300º. Spray a Bundt pan heavily with Baker's Joy. Mix cake mix,
pudding, eggs and orange juice; pour into pan. Bake for 1 hour.
Sauce:
15 minutes before cake is done, combine and bring to a light boil (3-4 minutes):
1 cup sugar
1 stick of butter
1/3 cup orange juice
Leave cake in pan, poke lots and lots of holes. Pour sauce over cake. Let stand 30
minutes before removing from pan. Cake may be refrigerated and/or frozen. Flavor is
better the 2nd day.
Carol Wilson
Banana Nut Bread 1
1/3 cup shortening
½ cup sugar
2 eggs
1 ¾ cup flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 cup mashed ripe bananas
½ cup chopped walnuts
Preheat oven to 350º. Cream together shortening and sugar. Add eggs and beat well.
Stir together dry ingredients; add to creamed mixture alternating with bananas, blending
well after each addition. Stir in nuts. Pour into greased 9 ½ x 5 x 3 inch loaf pan. Bake
40 – 45 minutes or until done. Remove from pan and cool on rack.
Sue Foster
Pie Crust
1 cup unsalted butter, cubed & cold
3 Tbsp sugar
1/3 cup ice water
Cut unsalted butter into flour; add sugar, then cold water. Roll into a ball. Cover with
plastic wrap; chill until ready for use.
Charlotte Payne
56
Lazy Daisy Oatmeal Cake
Cake
1 ¼ cups boiling water
1 cup Quaker oats, uncooked
3 Tbsp butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 egg whites or 1 egg
1 tsp vanilla
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
¼ tsp salt (optional)
Topping
½ cup shredded coconut
½ cup firmly packed brown sugar
½ cup Quaker oat, uncooked
3 Tbsp fat-free milk
2 Tbsp margarine or butter, melted
Heat oven to 350º. Lightly grease and flour 8 or 9 inch square baking pan.
For cake, pour boiling water over oats in medium bowl; mix well. In large bowl, beat
margarine and sugars until well blended. Add egg whites and vanilla; beat well. Add
reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and salt; mix
well. Pour batter into pan. Bake 55 to 65 minutes (8 inch pan) or 50 to 60 (9 inch pan) or
until wooden pick inserted in center comes out clean. Transfer cake, in pan, to wire
rack.
For topping, combine all ingredients in small bowl; mix well. Spread evenly over top of
warm cake. Broil about 4 inches from heat for 1- 2 minutes or until topping is bubbly.
Watch closely as topping burns easily. Cool cake, in pan, on wire rack. Store tightly
covered at room temperature.
Quaker Oats.com
Blonde Brownies
2/3 cup butter, melted
2 cup light brown sugar, packed
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp salt
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped
Preheat oven to 350º. Spray a 9 x 13 in pan with cooking spray. Cream together butter
and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; stir
into egg mixture. Stir in chocolate chips and nuts (batter will be stiff). Pour into pan, if
desired, sprinkle more nuts and chips on top. Bake 35 – 40 minutes, until toothpick
inserted has moist crumbs. Let cool and cut into squares. Serves 24.
Sue Foster
57
Maple Pecan Oatmeal Bars
Bars
¾ cup (1 ½ sticks) margarine or butter
2 ¼ cups Quaker oats, uncooked
1 ½ cup firmly packed brown sugar
¾ cup shredded coconut (optional)
1 tsp baking soda
1 tsp salt (optional)
1/3 cup Aunt Jemima Syrup
1 egg, lightly beaten
1 tsp vanilla
Topping
1 ½ cup chopped pecans (about 6 ounces)
¼ cup firmly packed brown sugar
1/3 cup Aunt Jemima Syrup
Heat oven to 350º. Lightly spray 13 x 9 inch baking pan with no-stick cooking spray. For
bar, melt margarine and set aside to cool.
In large bowl, combine oats, flour, brown sugar, coconut, baking soda and salt; mix well.
Dough will be stiff. In small bowl, combine melted butter, syrup, egg and vanilla; mix
well. Add to oat mixture; mix well. Press dough evenly onto bottom of pan.
For topping, combine pecans and brown sugar in small bowl. Sprinkle evenly over
dough; press down lightly. Drizzle syrup evenly over pecans. Bake 35 to 38 minutes or
until edges are set but middle is soft. Cool completely in pan on wire rack. Cut into bars.
Store tightly covered. Yield: 32 bars
QuakerOats.com
Sugar Free Cake
1 cup sugar free Mandarin oranges (undrained)
¼ cup oil
4 eggs
2 ½ cups Self-rising flour
1 ½ tsp vanilla
1 ¾ cups Splenda
Combine all ingredients and mix on high speed for 3 minutes. Grease and flour a 9 x 13
inch pan. Bake at 325º for 20 to 25 minutes.
Frosting
1 – 20 oz can crushed pineapple
1 tsp vanilla
1 large box sugar free instant vanilla pudding (or 2 small boxes)
1 large Cool Whip Lite
Mix pudding and pineapple. Add vanilla. Fold in Cool Whip. Apply frosting to cake. Keep
refrigerated.
Nora Crawley
58
Cake Mix Cookies
1 box cake mix
2 eggs
½ cup oil (can substitute 1 stick butter)
Bake at 350º for 12 to 15 minutes.
You can do many things with this recipe, here's a few that I have tried.
White Cake Mix – Chocolate Chips
White Cake Mix – Peanut Butter Chips
White Cake Mix – Flaked Coconut & Chopped Pecans
Strawberry Cake Mix – Let cool a bit and use strawberry icing with colored
sprinkles
Spice Cake Mix – Raisins & Nuts
Jeanette Kerr
This is a no-fail recipe and is great for a fast treat.
Chocolate Éclair 1 (Weight Watcher Recipe)
1 – 12 oz container fat free cool whip
2 small boxes fat free, sugar free instant vanilla pudding
2 small boxes fat free, sugar free instant chocolate pudding
4 ½ cups fat free milk
24 light fat Honey Graham crackers
Place 8 graham crackers on bottom of 9 x 13 inch pan. Mix vanilla pudding with 3 cups
of the milk, set for a few minutes; fold in the cool whip. Pour ½ of the mixture over the
crackers. Put 8 more crackers on top and pour remaining mixture over crackers. Put the
other 8 crackers on top of mixture. Mix chocolate pudding with 1 ½ cups of milk; spread
over crackers. Set for 6 hours in the refrigerator before serving.
Sherry Oakes
Chocolate Pecan Pie
½ cup melted margarine
2 eggs, slightly beaten
1 cup sugar
½ cup sifted flour
6 oz pkg semi-sweet chocolate chips
Preheat oven to 350º. Melt butter and sugar together. Add the rest of the ingredients.
Pour into an unbaked pie shell. Bake 40 to 45 minutes.
Sherry Oakes
59
Oreo Bites
Sugar Free Dessert
1 pkg sugar free sandwich cookies (any flavor)
1 – 10 oz pkg sugar free chocolate
Empty bag of cookies into food processor and blend until fine crumbs. Soften cream
cheese and mix with cookie crumbs; blend well. Roll into 1 ½ inch balls; let set at room
temperature for 30 minutes. Melt chocolate over low heat, stirring continuously. When
melted, dip the balls and let cool on wax paper. Refrigerate until ready to serve.
Nora Crawley
Peanut Butter Cake
½ cup creamy Peanut Butter
½ cup butter, softened
4 eggs
1 Butter Recipe Yellow Cake Mix
2/3 cup water
Preheat oven to 325º. Combine peanut butter and butter; mix until creamy. Add eggs 1
at a time, mixing after each one. Add cake mix alternately with water. Stir until just
combined. Pour batter into 2 greased 8 inch round pans. Bake 25 minutes or until tops
are golden brown.
Frosting
1 cup peanut butter
½ cup butter, softened
4 cups powdered sugar
½ cup heavy cream or milk
Combine peanut butter and butter. Cream until fluffy. Add sugar, mix in enough cream
or milk to make a spreading consistency.
Elsie Rucker
Strawberry Shortcake
1 quart fresh strawberries, cut in halves and quarters
1 cup sugar
1 pound cake (lemon pound cake or pkg of sweet muffins)
Whipped cream
Mix strawberries with sugar and let sit at room temperature for 1 – 2 hours. Spoon
strawberries over slices of cake, cover with whipped cream and serve.
Judy McCullum
60
Cinnamon Cheese Cake
2 pkgs Pillsbury Crescent Rolls
2 pkgs cream cheese
1 cup sugar
2 tsp vanilla
1 stick of margarine
cinnamon
Preheat oven to 350º. Mix cream cheese, sugar and vanilla. Put 1 pkg of rolls in an
ungreased 9 x 13 inch Pyrex dish. Add cream cheese to mixture. Carefully put 2nd pkg
of rolls on top. Melt margarine and pour on top. Sprinkle with cinnamon and sugar. Bake
for 30 minutes. Cool and cut in squares.
Sherry Oakes
Mounds Cake
1 box Devil's Food Cake Mix
Mix and bake according to package directions. Makes 2 layers.
Filling
1 cup sugar
1 cup milk
1 tsp vanilla
14 oz flaked coconut
15 large marshmallows
Bring sugar and milk to a boil for 5 minutes. Turn off heat; add marshmallows, vanilla
and coconut. Mix well and put between layers and on top.
Frosting
Use a tub of chocolate frosting.
Elma White
Dump Cake
Grease or spray a 9 x 13 inch pan very good.
Dump in: 1 – 26 oz can cherry pie filling, spread
1 can drained pineapple chunks
1 white dry cake mix
2 sticks melted butter
1 cup coconut
1 cup nuts
Bake at 350º for 45 minutes or until light brown.
61
Kathy Yancey
Raspberry Oatmeal Bars
1 pkg yellow cake mix
2 ½ cups quick cooking oats
1 – 12 oz jar of Raspberry jam
1 Tbsp water
Combine cake mix and oats. Stir in melted butter until mixture is crumbly. Put 3 cups of
mixture in 9 x 13 inch greased pan. Combine jam and water; spoon over crumb mixture
and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even.
Bake at 375º for 20 minutes. Cool before cutting into bars.
Carol Wilson
Pumpkin Bread Pudding
8 slices of White Bread
3 Eggs, slightly beaten
2 ½ cups Milk
2 cups Pumpkin
¾ cup Sugar
1 tsp Cinnamon
½ tsp Nutmeg
½ tsp Vanilla
¾ cup Raisins
Preheat oven to 375°. In a 2 quart baking dish, crumble up the bread. Combine all the
remaining ingredients and stir into the bread. Set the 2 quart dish inside a larger dish
and fill the outer dish about half full of water. Set the dishes in the oven and bake for 70
minutes or until knife inserted into the center comes out clean. Serves 8. May be served
hot or cold.
Pumpkin Patch
7-Up Cake
1 box lemon cake mix
1 small box instant vanilla pudding
4 eggs
¾ cup oil
1 can of 7-Up
Mix and bake at 350º for 30 – 40 minutes. Makes 3 layers or a 9 x 13 inch cake.
Frosting
1 small can crushed pineapple
1 stick of margarine
2 eggs
1 ½ cup sugar
2 Tbsp flour
1 cup coconut
Cook until thick. Add coconut, let cool. Frost cake.
62
Elma White
Pumpkin Pudding
1 pkg Instant Vanilla Pudding
1 cup Pumpkin Puree
1 cup Cool Whip
¾ cup Milk
½ tsp Pumpkin Pie Spice
Mix the pudding, milk, pumpkin and spice together. Fold in the Cool Whip. Refrigerate.
To serve, top with a dollop of Cool Whip. Serves 6 – 8.
Pumpkin Patch
Pumpkin Ice Cream
2 Eggs, separated
¾ cup Brown Sugar
1/8 tsp Nutmeg
Dash Cloves
½ cup Sugar
2 cups Heavy Cream, whipped
½ tsp Salt
1 ¼ tsp Cinnamon
1/8 tsp Ginger
2 cup Pumpkin Puree
Beat egg yolks until thick and lemon-colored; add and beat in brown sugar, salt and
spices. Add and mix in pumpkin. Beat egg whites until foamy; continue to beat,
gradually adding the sugar. Beat until stiff but not dry. Fold egg whites and whipped
cream into pumpkin mixture. Turn mixture into a 1 quart refrigerator tray and place in
the freezer or freezing compartment of the refrigerator 3 – 4 hours or until firm. Yield: 1
quart.
Pumpkin Patch
Morning Glory Muffins
1 ¼ cup sugar
½ cup vegetable oil
3 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
¼ tsp salt
1 tsp cinnamon
1 ½ cup grated carrots
½ cup raisins
½ cup coconut
½ cup peeled, diced apple
Preheat oven to 350º. Combine sugar, vegetable oil, eggs and vanilla in large bowl. In
another bowl, combine flour, baking powder, salt and cinnamon. Add to the liquid
ingredients and stir until just moistened. Gently fold in remaining ingredients. Pour into
well-greased muffin pans to about 2/3 full. Bake 20 to 25 minutes, until light golden
brown on edges and top. Makes 16 muffins.
Sue Foster
63
Cream Cheese and Pumpkin Muffins
½ cup Milk
1 ½ cups All-Purpose Flour
3 tsp Baking Powder
½ tsp Salt
½ cup Pumpkin Puree
¼ cup Vegetable Oil
1/3 cup Sugar
1 ¼ tsp Cinnamon
¼ tsp Nutmeg
Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, or line with paper
baking cups. Prepare cream cheese filling, reserve. Mix eggs, pumpkin, milk and oil. Stir
remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Divide cream
cheese filling among muffins, placing about 1 tsp on top of each; swirl with knife. Bake
20-22 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
CREAM CHEESE FILLING
1 – 3 oz pkg Cream Cheese, softened
1 Tbsp Sugar
1 Tbsp Milk
Mix cream cheese, sugar and milk together until smooth.
Pumpkin Patch
Pumpkin Biscuits
3-4 cups Unbleached Flour
1 Tbsp Baking Powder
2 ½ Tbsp Brown Sugar
1 tsp Salt
2 cups Pumpkin
2 tsp Grated Orange
2 Tbsp Heavy Cream
½ cup Unsalted Butter, cut into small bits
Preheat oven to 400º. Butter baking sheets or spritz with vegetable cooking spray. Stir
flour, baking powder, salt and brown sugar into mixing bowl. Using pastry blender or 2
knives, cut in butter until mixture resembles course meal. Stir in pumpkin and orange to
make a soft dough. With floured hands and working on a well-floured surface, pat dough
and cut into ½ inch biscuits. Place on baking sheets. Gather scraps of dough, pat out
and cut as many biscuits as possible. Brush tops of biscuits with cream. Bake about 15
minutes, just until lightly browned. Makes about 38 biscuits.
Pumpkin Patch
We should provide for our families, but not covet wealth. By providing, we may sacrifice
for our families; by coveting, we may end up sacrificing our families.
64
Pumpkin Muffins
¾ cup Brown Sugar
½ cup Margarine, softened
¼ cup Molasses
1 Egg, beaten
½ cup Nuts or Raisins
1 cup Pumpkin, cooked and mashed
1 ¾ cup Flour
1 tsp Baking Soda
¼ tsp Salt
Combine sugar, margarine and molasses; beat well. Add egg and pumpkin, beating
until smooth. Stir together the remaining ingredients and add to the pumpkin mixture,
stirring just until moistened (batter will be lumpy). Fill lightly greased muffin pans half
full. Bake at 350º for 20 minutes. Makes 15 muffins.
Pumpkin Patch
Pumpkin Cheesecake
1 cup Pumpkin
2 Eggs
¼ cup Honey
½ tsp Ginger
1/8 tsp Salt
¾ lb Cream Cheese
½ cup Brown Sugar
1 tsp Cinnamon
½ tsp Ground Cloves
Beat pumpkin, cream cheese, eggs, brown sugar, honey, cinnamon, ginger, cloves and
salt together very well. Turn mixture into chilled crust and bake at 350º for 25 minutes.
Cool to room temperature and spread with topping.
CRUST
1 ½ CUP Graham Cracker Crumbs
1/8 cup Sesame Seeds or Chopped Almonds
¼ cup Brown Sugar
¼ cup Butter, melted
1 tsp Cinnamon
Mix ingredients well and press to line a 9 inch baking dish and chill before filling.
TOPPING
1 cup Sour Cream
Mix the sour cream well and spread over cake. Bake at 425º for 5 minutes. Chill
uncovered cake thoroughly before serving.
Pumpkin Patch
65
Pumpkin Bread
1 cup Pumpkin
1/3 cup Water
1 ¼ cup Sugar
1 tsp Baking Soda
½ tsp Salt
½ cup chopped Nuts or Raisins
½ cup Oil
2 Eggs
1 ¾ cup Flour
½ tsp Cinnamon
½ tsp Nutmeg
Preheat oven to 350º. Lightly grease and flour two 1 lb coffee cans. Stir together the
pumpkin, oil, water and eggs. In another bowl, mix the sugar, flour, baking soda,
cinnamon, nutmeg and salt. Combine the 2 mixtures and stir in the chopped nuts or
raisins. Pour into the coffee cans. Bake for 1 hour. Makes 12 delicious servings.
Pumpkin Patch
Pumpkin Dream Bars
½ cup Butter, softened
1/3 cup Sugar
1 cup Quaker Oats, uncooked
¾ cup All-Purpose Flour
2 – 8 Oz pkgs Cream Cheese, softened
1 cup Sugar
4 Eggs
2 cups Pumpkin
½ cup Karo Syrup, light or dark
2 tsp Cinnamon
Heat oven to 350º. Grease 13 x 9 inch baking pan. Beat butter and sugar until fluffy.
Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan.
Bake 18 – 20 minutes or until light golden brown. Cool slightly. Beat cream cheese and
sugar at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating
well after each. Add pumpkin, Karo syrup and cinnamon. Mix until smooth. Pour over
partially cooled crust. Bake an additional 45 – 50 minutes or until center appears set.
Cool completely on wire rack. Chill. Serve with whipped cream, if desired. Makes 20
bars.
Pumpkin Patch
Meringue Surprises
2 egg whites
½ tsp vanilla
1/8 tsp salt*
½ cup sugar
1 – 6 oz pkg chocolate chips
Beat egg whites, vanilla and salt until stiff. Gradually add the sugar. Fold in the
chocolate chips. Bake on a greased cookie sheet at 300º for 30 minutes.
Martha Smith
66
Angel Food Trifle
1 cup skim milk Ricotta cheese
2 cups Aspartame-sweetened Vanilla Yogurt
½ Angel Food cake, cut into 1 inch cubes
2 cups thawed frozen unsweetened berries (1 cup each of two different berries, like
strawberries and blueberries
¼ cup plus 2 Tbsp whipped dessert topping
Mix Ricotta cheese and yogurt in a blender or food processor until smooth. Arrange half
of the cake cubes in bottom of a medium size glass bowl. Top with 1 cup of berry
mixture. Top with 1 ½ cups of cheese-yogurt mixture. Add remaining cake cubes, ¾ cup
berries and remaining cheese-yogurt mixture. Decorate with remaining ¼ cup berries.
Top each serving with 1 Tbsp of whipped topping. Makes 1 Tbsp of whipped topping.
Makes 4 – 6 servings.
Sharon Lucas
Chocolate Éclair 2
1 box Graham crackers
2 boxes French Vanilla Instant Pudding
1 large container Cool Whip
Chocolate Syrup (Hershey, etc)
Mix pudding with half the amount of milk the box calls for. Mix Cool Whip into pudding
on medium speed for 2 – 3 minutes or until frothy. Line bottom of 9 x 13 inch pan with
Graham crackers, breaking to fit. Layer ½ inch of pudding mix onto crackers. Repeat
another layer of Graham crackers and more pudding. End with Graham crackers on top.
Cover lightly with chocolate syrup. Refrigerate at least 2 hours.
Michele Armstrong
Pumpkin Angel Food Cake
1 Box Angel Food Cake mix
1 – 15 oz can pumpkin pie filling
1 Tbsp pumpkin pie spice
1 cup water
Mix above ingredients and bake in an ungreased 9 x 13 inch pan at 350º for 30 minutes.
Serve with whipped cream.
Carol Wilson
67
Pecan Pie Bars
1 ¼ cup all-purpose flour
½ cup plus 3 Tbsp brown sugar, packed & divided
½ cup butter
2 eggs
2 Tbsp butter, melted
½ cup light corn syrup
1 tsp vanilla extract
Combine flour with 3 Tbsp brown sugar; cut in ½ cup butter until coarse crumbs form.
Press into and 11 x 7 inch baking pan. Bake at 375º for 20 minutes. While crust is
baking, beat eggs in a large bowl and add remaining brown sugar, melted butter, corn
syrup and vanilla. Blend in pecans and pour mixture into hot crust. Bake for 15 minutes.
Cool and cut into bars. Makes 2 dozen.
Judy Thurow
Strawberry Cake
1 box white cake mix
1 cup vegetable oil
½ cup water
4 eggs
½ cup crushed strawberries
1 reg pkg strawberry Jell-O
Mix all ingredients and bake at 350º for 35 minutes.
Icing
1 stick butter or margarine
1 box confectioner sugar
½ cup strawberries, juice drained off
Mix and frost cake.
Bonnie Spaulding
Corn Flake Candy
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
5 cups corn flakes
Over medium heat, mix sugar and syrup; beat until boiling. Add peanut butter and mix
well. Put the cornflakes in the bottom of a 9 x 13 inch pan. Put the mixture over the corn
flakes, coating well. Drop by spoonfuls on wax paper.
Enjoy, yum, yum!
Wally Johnson
68
Miracle Cheese Cake
1 large pkg lemon Jell-O
1 cup boiling water
3 Tbsp lemon juice
1 cup sugar
1 tsp vanilla
1 – 13 oz chilled Milnot (whipped)
1 lb Graham crackers, crushed
¾ cup butter, melted
Dissolve Jell-O in water; add lemon juice and chill until mixture begins to gel. Make the
crust with the Graham crackers and butter; pat into a 9 x 13 baking dish and chill (save
1/3 of the mixture for the topping). Cream together the cream cheese, sugar and vanilla.
Add the Jell-O slowly and mix well. (Use fold setting on mixer). Fold in the whipped milk.
Pour into dish on top of crust. Put the remaining graham cracker mixture on top of filling.
Cover and chill several hours.
Martha Smith
Peach Cake
2 eggs, slightly beaten
2 cups sugar
2 cups flour
2 tsp soda
1 stick butter, melted
1 – 1 lb can peaches, drained & chopped
1 tsp cinnamon
Add together and bake at 350º for 50 minutes in a 9 x 13 inch pan.
Frosting
½ cup sugar
½ cup canned milk
1 stick butter
1 tsp vanilla
Cook for 5 minutes and spread on hot cake. Put a slice of peach and a dollop of Cool
Whip on each slice when served.
Wilma Conover
I am ready to meet my Maker. Whether my Maker is ready for the ordeal of meeting me
is another matter.
He who has a generous eye will be blessed, for he gives of his bread to the poor.
Proverbs 22:9
69
Old Fashioned Pumpkin Pie
¾ cup Sugar
½ tsp Salt
½ tsp Ginger
1 2/3 cup (13 oz) Evaporated Milk
2 cups Pumpkin, cooked and pureed
1 tsp Cinnamon
¼ tsp Cloves
1 – 9 inch Pie Shell, unbaked
Preheat oven to 425º. Mix ingredients in the order given in a large bowl. Pour into pastry
shell. Bake at 425º for 15 minutes. Reduce temperature to 350º and bake 45 minutes
longer or until knife inserted into center of the pie filling comes out clean. For a delicious
variation: melt chocolate chips and pour over the top of the pie. To serve, top each
piece of pie with a dollop of whipped cream and chocolate shavings.
Pumpkin Patch
Frozen Pumpkin Pie
1 quart vanilla ice cream
1/3 cup sugar
¼ cup walnuts, chopped
½ tsp ginger
1 – 9 inch pie shell, baked
1 cup pumpkin
½ tsp salt
1 tsp cinnamon
½ tsp ground cloves
Beat together ice cream, pumpkin, sugar, salt and spices with electric mixer until wellblended. Pour into pie shell. Sprinkle with nuts. Freeze until firm. If pie is kept longer,
store in a plastic bag. Serve frozen. Keep one in the freezer to serve on short notice.
Serves 6.
Pumpkin Patch
Pumpkin Bars
2 cups Sugar
½ cup Vegetable Oil
2 cups Pumpkin
4 Eggs
2 cups Bisquick
2 tsp Cinnamon
½ cup Raisins or mini Chocolate chips
Beat sugar, oil, pumpkin and eggs for 1 minute at medium speed. Add Bisquick,
cinnamon and raisins or chips. Mix together with a spoon. Pour into a well-greased jelly
roll pan. Bake at 350º for 20 – 25 minutes. Dust with powdered sugar when cooled.
Store in the refrigerator.
Pumpkin Patch
70
Easy Pumpkin Mousse
2 cups Pumpkin Puree
2/3 cup Light Brown Sugar, packed
1 ½ cup Heavy or Whipping Cream
1 tsp Cinnamon
¼ tsp Nutmeg
Chocolate Curls
In a large bowl, stir together pumpkin, brown sugar, cinnamon and nutmeg. In a small
bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold
whipped cream into pumpkin mixture. Spoon into six 9 oz glasses. Garnish with
chocolate curls. Makes 6 servings.
Pumpkin Patch
PUMPKIN CAKE
2 cups Flour
1 tsp Cloves
1 cup Crisco Oil
½ tsp Salt
2 cups Pumpkin
2 tsp Cinnamon
4 Eggs
2 tsp Baking Soda
2 tsp Baking Powder
2 cups Sugar
Combine all ingredients. Mix well. Bake in a greased and floured tube pan at 350º for 45
minutes.
ICING
1 ½ cups Butter or Margarine
1 – 8 oz pkg Cream Cheese
1 lb box Confectioner's Sugar
1 tsp Vanilla
Mix thoroughly and spread on cooled cake.
Pumpkin Patch
Chess Pie 2
1 ½ cups sugar
3 eggs, beaten
1 Tbsp cornmeal
½ stick butter, melted
5 Tbsp milk
1 – 9 inch pie crust
1 tsp vanilla
Mix sugar, cocoa and cornmeal. Add to beaten eggs with the milk, vanilla, vinegar and
butter. Mix well. Pour into unbaked pie crust. Bake at 350º for 35 – 40 minutes (will crust
over on top). Prep time: 10 minutes
Bake time: 35 – 40 minutes
Charlotte Payne
*For chocolate Chess pie: Just add 3 Tbsp cocoa powder with sugar and follow chess
pie recipe.
71
Best Chocolate Layer Cake Ever
¾ cup butter
3 large eggs
¾ cup unsweetened cocoa powder
1 tsp soda
¾ tsp baking powder.
½ tsp salt
2 cups sugar
2 tsp vanilla
1 ½ cups milk
Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease and
flour bottoms of 3 – 8 x 1 ½ inch round cake pans. In medium bowl, stir flour, cocoa,
salt, soda and baking powder together. In large bowl, beat butter on medium speed for
30 seconds. Gradually add sugar; add eggs one at a time. Mix in vanilla. Add this to the
flour mixture. Bake 30 – 35 minutes at 350º.
Frosting
12 oz (2 cups) chocolate pieces
½ cup butter
8 oz sour cream
4 ½ cups sifted powdered sugar
Melt butter with chocolate pieces in a large pan over low heat, stirring until melted. After
it cools, add sour cream. Gradually add powdered sugar and beat until smooth.
Bake time: 30 minutes
Charlotte Payne
Poor Man's Toffee
1 cup brown sugar or Splenda brown sugar
1 cup chopped nuts of your choice (walnuts are traditional)
1 cup butter or 1 ½ cups of Best Life margarine*
12 oz chocolate chips
Enough unsalted saltines to line the bottom of your cookie sheet
Melt brown sugar and butter until slightly thick. Spray cookie sheet with non-stick
cooking spray. Line cookie sheet with crackers. Pour the melted mixture over the
crackers evenly. Bake at 350º for 10 minutes. It's important not to over-bake. Sprinkle
with chocolate chips, and let them melt out of the oven about 5 minutes. Spread the
chocolate evenly over the baked crackers. Sprinkle the nuts around while the chocolate
is still warm. Refrigerate covered 1 ½ hours. Crack into bite size pieces. Store in
refrigerator in air tight container to keep toffee from becoming soggy.
Lisa Delange
*(other brands of margarine are too runny)
72
Patriotic Berry Trifle
¼ cup plus 2/3 cup sugar
2 cups heavy cream, room temperature
¼ cup fresh lemon juice
2 pints blueberries
¼ tsp almond extract
2 pints strawberries, hulled & sliced
1 premade angel food cake, cut into 1 inch slices
1 lb cream cheese, room temperature
•
•
•
•
•
Heat ¼ cup sugar, the lemon juice and ¼ cup water in a saucepan over mediumhigh heat, stirring until the sugar dissolves.
Remove from the heat and stir in the almond extract. Brush both sides of each
slice of cake with the syrup. Cut the slices into 1 inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium
speed until smooth and light. Add the cream and beat on medium-high speed
until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 13 cup trifle dish. Sprinkle
evenly with a layer of blueberries. Dollop half of the cream mixture over the
blueberries and gently spread. Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then sprinkle with
more blueberries and top with the remaining cream mixture. Finish with the
remaining strawberries and blueberries, arranging them in a decorative pattern.
Cover and refrigerate 1 hour.
Darla Ottman
Darn Good Chocolate Cake
1 pkg Devils Food (Dark Chocolate Cake mix) ½ cup warm water
1 pkg (3 oz) Chocolate Instant Pudding
½ cup vegetable or canola oil
4 large eggs
1 ½ cups semi-sweet chocolate chips
1 cup sour cream
Mix cake mix, pudding, eggs, sour cream, oil and warm water in a large mixing bowl. Be
sure to scrape sides of bowl and mix for 2 – 3 minutes, (batter will be thick). Just fold in
chocolate chips. Pour batter into a greased and floured Bundt pan. Bake at 350º 40 –
50 minutes, until cake springs back when pressed or begins to pull away from sides of
pan. Cool about 20 minutes, then invert on cake plate, serve warm with ice cream or
drizzle with a glaze. Store cake covered with plastic wrap or Reynolds wrap at room
temperature for up to a week. May be frozen, wrapped in foil for up to 6 months.
Glaze
2 cups confectioners’ sugar
½ cup milk
½ tsp vanilla
Charlotte Payne
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Moist Lemon Cake
1 box lemon cake mix
1 – 3 oz pkg instant lemon pudding
¾ cup oil
¾ cup water
4 eggs
Mix instant pudding in cake mix, add oil, water and eggs. Mixture will be thick. Pour
batter in a greased 9 x 13 inch pan. Bake at 350º about 30 – 35 minutes.
Topping
2 Tbsp butter, melted
2 Tbsp hot water
1/3 cup lemon juice
Mix all ingredients together. After cake is done, poke holes and pour topping on top of
cake.
Charlotte Payne
Honeybun Cake
1 box yellow cake mix
1 cup sour cream
¾ cup oil
4 large eggs
Filling
1/3 cup honey
1/3 cup brown sugar
1 Tbsp cinnamon
Mix together the cake mix, eggs, sour cream and oil. Pour in greased and floured Bundt
or 9 x 13 inch pan. Make the filling, mixing all ingredients together and sprinkle on top of
cake. Take a knife and swirl filling in the cake batter. Bake at 350º for 30 – 40 minutes.
Add glaze.
Glaze
2 cups confectioner's sugar
½ cup milk
½ tsp vanilla
Mix together.
Charlotte Payne
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Oatmeal Cake
1 ¼ cups boiling water
1 cup quick cooking oats
1 stick margarine
1 cup white sugar
1 cup brown sugar
1 1/3 cup self-rising flour
1 tsp soda
1 tsp cinnamon
¼ tsp nutmeg
2 large eggs
Pour hot water over oats and cover and let stand for 20 minutes. Cream together
margarine and eggs. Sift flour with soda, cinnamon and nutmeg. Combine dry
ingredients with egg mixture, and then add to oats. Stir well. Pour into a greased and
floured 9 x 13 inch pan. Bake at 350º for 25 – 30 minutes.
Topping
6 Tbsp butter or margarine
½ cup brown sugar
¼ cup milk
½ tsp vanilla
1 cup coconut
1 cup chopped nuts
Heat margarine in pan on top of stove; add sugar, milk and vanilla, cook 1 minute.
Remove from heat, stir in nuts and coconut. As soon as cake is done, pour topping on
top and put under boiler just for a few seconds. (Watch closely because it will brown
fast.)
Charlotte Payne
Big Red Cake
1 box white cake mix
1 cup hot water
1 large box of strawberry Jell-O
1 – 12 oz can of Big Red
Bake cake as directed on box. Mix together the hot water and Jell-O until dissolved. Add
the can of Big Red. After the cake is done, poke holes in it and pour Big Red mixture all
over cake. Let cool completely.
Topping
1 – 3 oz box vanilla instant pudding
1 - 8 ox carton of Cool Whip
1 cup milk
Mix the milk with the pudding thoroughly. Fold in Cool Whip. Spread on cake when cool.
Refrigerate cake. Prep time: 10 minutes
Bake time: as directed on cake mix box
Charlotte Payne
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Ginger Ale Pound Cake
½ cup Crisco shortening
2 sticks butter
5 large eggs
2 ½ cups sugar
¾ cup ginger ale
½ tsp salt
2 tsp vanilla
2 tsp lemon flavoring
Preheat oven to 325º. Generously grease pan with Crisco and dust with flour. In a large
mixing bowl, beat butter and Crisco until creamy. Add eggs, one at a time. Mix in sugar.
Alternating between the two, add flour and ginger ale. Then add salt, vanilla and lemon
flavoring. Continue beating for five minutes. Pour mixture into pan and bake for 90
minutes. (Resist opening the oven door while baking). Remove cake and set on a wire
rack until cooled completely (15-20 minutes). Put a plate on top of the open side of the
pan and flip it upside down. The cake should drop out. If not, slide a rubber spatula or
silicone spatula (to prevent scratching your pan) between the cake and pan to release it.
Guideposts Recipes
INSTANT PUMPKIN PIE
2 – 3 oz pkgs Vanilla Instant Pudding
1 ½ cup Milk
2 cups Pumpkin
2 – 9 oz cartons Cool Whip, thawed
1 tsp Cinnamon
½ tsp Ginger
¼ Nutmeg
1 – 2 packet gelatin, optional
Combine milk and instant pudding until just mixed. Add pumpkin, cinnamon, ginger,
nutmeg and 2 cups thawed Cool Whip. Use the remaining Cool Whip for garnishing.
May add 1 – 2 packets of gelatin as a stabilizer. Pour into a graham cracker crust or
gingersnap crust.
Pumpkin Patch
Banana Nut Bread 2
Beat together: ½ cup vegetable oil and 1 cup sugar. Add:
2 beaten eggs
3 bananas, mashed
2 cups sifted flour
½ tsp baking powder
1 tsp soda
½ tsp salt
Add the first mixture with 3 Tbsp milk and ½ tsp vanilla. Beat well; stir in ½ cup nuts.
Bake at 350º for about 1 hour.
Estelle Routt
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Strawberry Pie
Prepare 1 – 9 inch pie shell. Bake until golden brown; set aside to cool. Wash in cold
water and hull 4 cups of fresh strawberries. Drain well. Slice strawberries and line
bottom of cooled pie shell. Set aside.
Combine in a saucepan: 1 ½ cups water, ¾ cup sugar and 2 Tbsp corn starch. Cook
over medium heat until clear and thickened. Stir constantly. Add 1 (3 oz) pkg strawberry
flavored Jell-O and stir until dissolved. Pour part of the cooked mixture over
strawberries, add another layer of strawberries on pie and pour remaining cooked
mixture over the strawberries. Place in refrigerator until set. Serve with whipped cream
topping.
Clara Brown
Buckeyes
1 ½ cup smooth peanut butter
1 stick margarine
1 box confectioners sugar
1 Tbsp vanilla
1 ½ cup chocolate chips
½ bar Parawax
Mix first four ingredients and make into balls the size of buckeyes. Chill thoroughly. Melt
chips with Parawax in top of double boiler. Insert toothpick into balls and dip into
chocolate, leaving a small area at top to resemble buckeyes. Cool on wax paper. Store
in refrigerator. Yield: 4 ½ dozen
Estelle Routt
Cherry Pie
1 ½ cups sugar
1/3 cup all-purpose flour
½ tsp cinnamon
½ tsp almond flavoring
1 Tbsp lemon juice
4 cups of fresh berries
2 pie crusts, unbaked
Preheat oven to 425º. Mix all ingredients and pour into a pie crust. Cover with ½ inch
strips of dough cut from remaining pie crust. Bake for 40 – 45 minutes or until golden
brown. (Place a cookie sheet covered with aluminum foil under it to catch any
drippings.)
Judy McCullum
Hallelujah! Give thanks to the Lord because He is good, because His mercy endures
forever.
Psalm 106:1
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Chocolate Pie
1 cup sugar
2 Tbsp cocoa
6 Tbsp flour
2 cups milk
3 egg yolks
2 tsp vanilla
1 tsp oleo
Mix together sugar, cocoa, flour, milk and egg yolks over medium heat, stirring. When
mixture is thickened, remove from heat and add vanilla and oleo. Pour into pie crust.
Meringue
1 Tbsp cornstarch
2 Tbsp sugar
½ cup water
Combine and boil until clear. Set a side to cool. Beat egg whites and add 4 Tbsp sugar.
Add the cornstarch mixture and continue to beat until stiff.
Clara Brown
Fruit Cake
5 eggs
½ lb butter
1 cup sugar
2 cups sifted all-purpose flour
2 lb candied mixed fruits
4 cups broken pecans
2 Tbsp vanilla extract
2 Tbsp Lemon extract
Cream together the butter and sugar; add eggs and beat until really creamy. Add
remaining ingredients and mix well together. Line a loaf pan with greased wax paper.
Pour in batter. Put pan in cold oven and turn to 250º. Bake for 3 hours or until done.
Wally Johnson
Very, very good! This cake can be frozen for up to 6 months.
Coconut Macaroons
2 egg whites
¾ cup sugar
1 dash of salt
1 tsp vanilla extract
1 – 7 oz pkg shredded coconut
Preheat oven to 350º. Line cookie sheet with foil. Spray the foil with Pam. In a medium
bowl, mix egg whites, sugar, salt, vanilla and flour; stir until well-blended. Fold in
coconut. Drop dough balls by spoonfuls 1 inch apart. Bake for 15 – 20 minutes.
Wally Johnson
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Sour Cream Coffee Cake
Topping
2/3 cup yellow cake mix
½ stick butter
¾ cup chopped pecans
Mix together as you would a pie crust and set aside.
Batter
3 eggs
1 ½ cups sour cream
Remainder of cake mix
Blend together remaining ingredients. Batter will be thick and lumpy. Grease 9 x 13 inch
pan and pour in half the batter and smooth in pan. Sprinkle half the topping over the
batter; add the rest of the batter and pour the rest of the topping over this. Bake at 350º
for 40 minutes.
Glaze:
1 cup powdered sugar
½ cup milk, more or less
Mix together so you can drizzle it over the warm cake.
Debbie Hagerman
Chocolate Mocha Almond Pie
8 oz container of Cool Whip
7 oz Hershey Almond Chocolate Bar
1 tsp instant coffee
2 Tbsp boiling water
1 pie shell
In a microwave, melt the chocolate bar at defrost power level 3 for 6 minutes. While
chocolate is melting, take 1 tsp instant coffee and melt crystals in 2 Tbsp of boiling
water. When the chocolate is melted, mix with coffee mixture and add Cool Whip. Mix
well, add to pie shell and garnish with shaved chocolate bar pieces. Put in freezer for at
least 2 hours before serving.
Debbie Hagerman
If your enemy is hungry, give him bread to eat; and if he is thirsty, give him water to
drink.
Proverbs 25:21
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Lemon Bars
For 1st layer: 2 sticks of butter
2 cups flour
½ cup powdered sugar
For 2nd layer: 4 eggs
2 cups sugar
4 Tbsp flour
4 Tbsp lemon Juice
Preheat oven to 325º. Mix butter, flour and powdered sugar; blend well. Pat into a 9 x 13
inch baking dish. Bake 20 minutes. Prepare second layer by blending the beaten eggs,
sugar, flour and lemon juice. Pour over first layer and bake for 20 minutes more. Loosen
around edges; sift powdered sugar over the top while warm. Cut into bars.
Elsie Rucker
Val's Peaches and Cream Cheesecake
¾ cup flour
1tsp baking powder
½ tsp salt
3 oz vanilla pudding (not instant)
3 Tbsp butter
½ cup milk
Combine above ingredients; beat on medium speed for 2 minutes. Pour into a pie dish.
1 lrg can sliced peaches, drained, reserving juice
Arrange peaches over batter. (I chop mine first). If using fresh peaches, cover batter
completely with peaches.
8 oz softened cream cheese
½ cup sugar
4 Tbsp peach juice
Combine and beat for 2 minutes on medium speed. Spread from center of dish to within
1 inch of crust.
1 Tbsp sugar
½ tsp cinnamon
Combine and sprinkle over cream cheese topping. Bake 30 – 35 minutes or until crust is
golden brown. Topping will appear soft. Refrigerate.
Janice Scanzillo
He administers justice for the fatherless and the widow, and loves the stranger giving
him food and clothing.
Deuteronomy 10:18
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Banana Bread 3
1 cup butter, softened
1 ¼ cups sugar
3 large eggs
2 cups mashed ripe bananas (abt 5 med)
Nuts are optional
1 tsp baking powder
1 tsp soda
½ tsp ground cinnamon
½ tsp salt
½ cup sour cream
Preheat oven to 350º. Spray 2 - 9 x 5 inch loaf pans with non-stick baking spray with
flour. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.
Add eggs one at a time, beating well after each addition. Add mashed bananas, beating
until combined. In a medium bowl, combine flour, baking powder, soda, cinnamon and
salt. Gradually add butter mixture, beating until combined. Stir in sour cream. Spoon
batter into loaf pans. Bake for 40 – 50 minutes or until wooden pick inserted in center
comes out clean. Cool in pan for 10 minutes.
Dorothy Harrod
Hazelnut Cocoa Cookies
¾ cup Cocoa Hazelnut spread (Nutella)
½ cup granulated sugar
½ cup brown sugar, packed
¼ cup margarine or butter
¼ cup vegetable shortening
1 egg
1 ¼ cup all-purpose flour
¾ tsp baking soda
½ tsp baking powder
Preheat oven to 375º. Combine hazelnut spread, sugars, butter, shortening and egg;
beat until smooth. TIP: mix thoroughly after each ingredient. Blend in flour, baking soda
and baking powder. Shape dough into ¾ inch balls. Place 2 inches apart on lightly
greased baking pan. Bake 9 – 12 minutes or until set but not hard.
Rebecca & Elizabeth Hagar
Friends and acquaintances add much to the richness of life.
Real generosity is doing something nice for someone who will never find it out.
We often take for granted the very things that most deserve our gratitude.
Treasure the love you receive above all. It will survive long after your gold and good
health have vanished.
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Dirt Pot Cake
2 large pkgs instant chocolate pudding
4 cups milk
1 – 16 oz container of Cool Whip
1 – 16 oz pkg Oreo Cookies
1 batch silk flowers or greenery
1 large clay pot
In a small bowl, mix together the pudding and milk. In a large bowl, Mix 2 cups
powdered sugar and cream cheese; add Cool Whip. Combine all ingredients in the
large bowl. Use a food processor and crumble cookies leaving the cookies with the
white middles. It will look like rich dirt or peat moss after blended. Put the plastic lid from
the Cool Whip in the bottom of the clay pot to hold in ingredients. You can buy plastic
liners for easy clean up to put in pot. Start adding pudding mixture, and then add Oreo
dirt mixture, alternating until you run out. You should end with the dirt Oreo on top.
Decorate the clay pot with wrapping paper for the holiday celebrating. Be creative,
adding ribbons and anything to make it look natural. Have fun. Fill with gummy worms
or candy ants.
Debbie Hagarman
Cheese Cake
2 ½ cups graham cracker crumbs
2/3 cup melted butter
½ tsp cinnamon
1 cup sugar
2 tsp vanilla
1 tsp almond extract
4 eggs
3 cups sour cream
Preheat oven to 375º. Mix graham cracker crumbs with butter and cinnamon. Press into
a 9 x 13 inch pan. In a large bowl, combine sugar, cream cheese, vanilla, almond
extract and eggs. Beat until smooth. Blend in sour cream. Pour into prepared crust. You
can change the taste by adding 1 cup pecans, 1 cup chocolate chips or 1 cup caramel
chips. Bake 35 – 40 minutes. Cool. Chill 4 – 5 hours before serving.
Debbie Hagerman
I shall not pass this way but once; any good; therefore, that I can do or any kindness
that I can show to any human being, let me do it now. Let me not defer nor neglect it, for
I shall not pass this way again.
Do not think you are on the right road just because it is a well-beaten path.
The most valuable antiques are old friends.
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Cinnamon Rolls from Virginia Embry
¼ cup dry yeast
2 tsp sugar
1 ½ cup milk, lukewarm
1 cup butter or margarine
1 cup sugar
2 tsp salt
6 eggs, beaten
10 cups flour
½ cup water, lukewarm
Dissolve yeast in lukewarm water to which 2 tsp sugar have been added. In large bowl,
combine warm milk, butter, sugar and salt. Add yeast mixture, eggs and about 1/3 of the
flour. Beat vigorously until bubbles form on the top surface; add remaining flour to make
a smooth dough and knead until smooth and elastic. Cover and let rise until double;
punch down and shape into rolls.
Cinnamon Roll Filling
2 cups butter, softened
3 cups brown sugar
¼ cup cinnamon
2 cups whipping cream
Combine everything except the cream. Divide your dough in half and roll into rectangle.
Divide filling and spread over each half. Roll tightly. Cut into 1 inch slices. Place in a
greased baking pan. Pour whipping cream over every roll. Bake at 350º for 15 – 20
minutes. Raisins or nuts may be sprinkled over filling before rolling. Serves 24. Recipe
may be halved.
Carol Wilson
Recipe For a Good Day
1 cup friendly words
2 heaping cups of understanding
4 heaping teaspoons of time and patience
pinch of warm personality
dash of dry humor
Measure words carefully. Add understanding and sift together three times before using.
Make a smooth sauce using generous amounts of time and patience; cook on front
burner, keeping temperature low, do not boil. Add pinch of warm personality and dash
of dry humor. Season to taste with the spice of life. Serve in individual molds.
A true friend is the greatest of all blessings.
Kind words can be short and easy to speak, but their echoes are truly endless.
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Basic Recipe for Homemade Ice Cream
2 cans sweetened condensed milk
1 quart of half and half
1 quart of whipping cream
Add 2 inches of ice in freezer, and then ¼ cup ice cream salt…continue alternating until
done. VERY IMPORTANT in ice cream making is how much salt is added to the
freezer.
Variations:
Butter Pecan – Basic ice cream mix
6 Tbsp melted butter, cooled
1 ½ toasted pecans
2 tsp maple flavoring
Mix sweetened condensed milk, butter, nuts and flavoring. Mix the rest of the
ingredients. Add to ice cream freezer and begin.
Vanilla – Just add 2 – 3 tsp vanilla flavoring to basic recipe.
Chocolate – Basic ice cream mix
1 large box instant chocolate pudding
1 can Hershey's syrup
Pistachio – Basic ice cream mix
1 box instant pistachio pudding (3.4 oz)
1 ½ cups of toasted almond slices
2 tsp almond extract
6 drops green food coloring
Black Walnut – Basic ice cream mix
3 tsp black walnut flavoring
1 cup black walnuts
Fruit – Basic ice cream mix
2 cups favorite fruit
Strawberry – add 6 drops red food coloring
Banana – add mashed ripe bananas
Debbie Hagarman
If any lift of mine may ease the burden of another,
God give me love and care and strength to help my ailing brother.
The Lord bless you and keep you.
The Lord make His face shine upon you, and be gracious unto you.
The Lord lift up His countenance unto you, and give you peace.
Amen
Numbers 6:24-26
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Emergency Ingredient Substitutions
1 cup Buttermilk – 1 Tablespoon lemon juice or white vinegar plus enough milk to
measure 1 cup. Stir and let stand for 5 minutes before using.
1 square Semisweet Chocolate – 3 Tablespoons semisweet chocolate chips or 1
square unsweetened chocolate plus 1 tablespoon sugar.
1 cup Light Corn Syrup – 1 Cup sugar plus 1/4 cup water.
1 cup Dark Corn Syrup – 3/4 Cup light corn syrup plus1/4 cup molasses.
1 Cup Half-and-half Cream – 1 Tablespoon melted butter plus enough whole milk to
measure 1 cup.
1 Egg – 2 Egg whites or 2 egg yolks or 1/4 cup egg substitute.
1 cup Honey – 1 1/4 Cups sugar plus 1/4 cup water.
1 teaspoon Lemon Juice – 1 Teaspoon cider vinegar.
1 cup Whole Milk – 1/2 Cup evaporated milk plus 1/2 cup water or 1 cup water plus 1/3
cup nonfat dry milk powder.
1 cup Sour Cream – 1 Cup plain yogurt.
1 cup Sugar – 1 Cup packed brown sugar or 2 cups sifted confectioners sugar.
Weight and Measure Equivalents
Dash or pinch – less than 1/8 teaspoon
1 1/2 teaspoons – 1/2 tablespoon
3 teaspoons – 1 tablespoon; 1/2 fluid ounce; 1/16 cup
2 tablespoons – 1/8 cup; 1 fluid ounce; 6 tsp
4 tablespoons – 1/4 cup; 2 fluid ounces; 12 tsp
16 tablespoons – 1 cup; 8 fluid ounces; 48 tsp
1/16 cup - .5 oz; 1 Tbsp; 3 tsp
1/8 cup – 1 oz; 2 tablespoons; 6 tsp
7/8 cup – 3/4 cup plus 2 tablespoons
1 cup – 8 oz; 16 tablespoons; 48 tsp; 1/2 pint; ¼ qt
2 cups – 1 pint; 16 fluid ounces' ½ qt
4 cups – 2 pints; 1 quart; 32 fluid ounces
1 quart – 4 cups; 32 fluid ounces: 2 pints
4 quarts – 16 cups; 128 oz; 1 gallon
16 ounces – 1 pound
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Guide to Seasonings
flavor suggestions for all types of food….
Fish and Seafood
Very Delicate Flavor – Use the following herbs/spices on these fish: Sole, Pacific
Halibut, Cod, Flounder, Grouper, Sea Bass, Fresh Water Bass, Haddock, Atlantic
Halibut, Orange Roughly, Trout, Turbot
Parsley, Lemon & Pepper Seasoning Salt, Peppercorns, Bay Leaf, Tarragon, Dill
Weed, White or Black Pepper, Chives, Basil
Light to Moderate Flavor – Use the following herbs/spices on these fish: Lingcod, Red
Snapper, Whiting, Perch, Pike, Pompano, Rockfish, Bluefish, Mullet, Catfish, Salmon
Tarragon, Garlic Powder or Garlic Salt, White or Black Pepper, Oregano, Dill
Weed, Bay Leaf, Fennel Seed, Ground Red Pepper, Italian Seasoning
More Pronounced Flavor – Use the following herbs/spices on these fish: Swordfish,
Mackerel, Sablefish, Shad, Tuna
Basil, Thyme, Marjoram, Garlic Powder or Garlic Salt, Black Pepper, Tarragon,
Parsley, Dill Weed, Bay Leaf, Fennel Seed, Ground Red Pepper, Oregano,
Rosemary
SEAFOOD:
Clams – Black Pepper, Seafood Seasoning, Chopped Onion, Parsley, Garlic Powder or
Garlic Salt
Crab – Shrimp and Crab Boil, Dry Mustard, Seafood Seasoning, Dill Weed, Ground
Red Pepper, Tarragon, Black Pepper, Parsley
Lobster – Black Pepper, Dry Mustard, Lemon & Pepper Seasoning Salt, Chives,
Tarragon
Mussels – Bay Leaf, Chopped Onion, Parsley, Thyme, Black Pepper, Garlic Powder or
Garlic Salt, Ground Red Pepper, Oregano
Oysters – Paprika, Parsley, Seasoned Salt, Thyme
Scallops – Dill Weed, Tarragon, Lemon & Pepper Seasoning Salt, White Pepper,
Chives, Dry Mustard, Paprika
Shrimp or Crayfish – Shrimp and Crab Boil, Bay Leaf, Thyme, Seafood Seasoning,
Garlic Powder or Garlic Salt, Oregano, Lemon & Pepper Seasoning Salt, Fennel
Seed, Black Pepper, Parsley
Seasoning Tips for Fish
*Dot flounder or sole fillets with margarine and sprinkle lightly with Lemon & Pepper
Seasoning Salt. Broil
*Sprinkle Dill Weed and Marjoram Leaves over 1 lb fish fillets. Dot with butter and
squeeze lemon juice over fillets. Broil 5 – 10 minutes or until fish flakes easily.
*Heat 1 can tomato soup, ¼ cup water, 1 tsp Italian Seasoning and 1 ½ tsp Garlic
Powder. Pour over 1 lb of halibut. Sprinkle with 1/3 cup Parmesan cheese. Cover
and Bake in 375º oven for 20 – 25 minutes.
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*Combine ½ cup Olive Oil, 2 Tbsp fresh lemon juice, ½ tsp Garlic Salt and ¼ tsp
Tarragon Leaves. Use to marinate swordfish, salmon steaks or tuna.
*When poaching fish, season the liquid with 1 Bay Leaf, 5 Whole Peppercorns, 3 Whole
Allspice and 3 slices of lemon.
Seasoning Tips for Seafood
*Loosen clams on the half shell and put into a shallow baking dish. Top with a
mixture of ½ cup dry breadcrumbs, 1 Tbsp clam juice, 2 Tbsp melted margarine
and 1 tsp Lemon & Pepper Seasoning Salt. Bake in 400º oven for 10 minutes.
*Combine 1 lb crab meat, 2 slices of crumbled bread, 1 beaten egg, a dash of Ground
Red Pepper, 2 tsp Parsley Flakes, ½ tsp Worcestershire sauce and 2 tsp baking
powder. Shape into cakes and fry in hot fat or broil.
*Add 1 tsp Lemon & Pepper Seasoning Salt to ½ cup melted margarine. Use as a dip
for lobster.
*Scrub and debeard 24 large mussels. Steam in ¼ cup water until shells open. Remove
from water with a slotted spoon and discard any unopened mussels. Pour
mixture of ½ cup Olive Oil, ¼ cup dry white wine, 1 Tbsp instant Minced Onion,
½ tsp Oregano Leaves and ¼ tsp Garlic Powder over mussels in shells and chill
several hours before serving.
*When preparing oyster stew, add Parsley Flakes and top with a sprinkle of Paprika.
*Thread 2 lbs of scallops on skewers. Combine ½ cup oil, 2 Tbsp fresh lemon juice, 1
tsp Parsley Flakes, ½ tsp Onion Salt, ½ tsp Paprika and ¼ tsp Black Pepper.
Brush over scallops when broiling or grilling.
*Melt 3 Tbsp margarine; add 1 tsp Lemon & Pepper Seasoning Salt and ¼ tsp Garlic
Powder. Sauté 1 lb shrimp or crayfish until pink.
Vegetables
Asparagus – Seasoned Salt, Lemon & Pepper Seasoning Salt, Nutmeg, Dry Mustard,
Black Pepper
Beets – Garlic Powder or Garlic Salt, Cloves, Allspice, Bay Leaf
Broccoli – Lemon & Pepper Seasoning Salt, Black Pepper, Ground Red Pepper, Garlic
Powder or Garlic Salt, Oregano
Brussels Sprouts – Lemon & Pepper Seasoning Salt, Black Pepper, Dry Mustard
Cabbage – Garlic Powder or Garlic Salt, Caraway Seed, Black Pepper, Thyme
Carrots – Ginger, Dry Mustard, Dill Weed, Chives, Seasoned Salt, Lemon & Pepper
Seasoning Salt, Black Pepper
Cauliflower – Seasoned Salt, White Pepper, Paprika, Parsley, Chives, Rosemary
Corn – Chili Powder, Onion Powder or Onion Salt, Chives, Black Pepper
Cucumbers – Dill Weed, Basil, Black Pepper, Chives, Tarragon, Seasoned Salt
Eggplant – Marjoram, Oregano, Basil, Black Pepper, Garlic Powder or Garlic Salt,
Italian Seasoning
Green Beans – Garlic Powder or Garlic Salt, Black Pepper, Thyme, Tarragon, Dill
Weed
Okra – Black Pepper, Lemon & Pepper Seasoning Salt, Onion Powder or Onion Salt,
Ground Red Pepper
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Parsnips – Lemon & Pepper Seasoning Salt, Thyme, Parsley
Peas – Minced Onion, Mint Flakes, Basil, Chives, Black Pepper, Dill Weed
Potatoes – Dill Weed, Paprika, Parsley, Seasoned Salt, White Pepper
Rutabaga – Black Pepper, Parsley, Mace, Bay Leaf, Allspice, Cloves
Spinach – Lemon & Pepper Seasoning Salt, Nutmeg, Mace
Sweet Potatoes or Yams – Cinnamon, Nutmeg, Allspice, Mace, Cardamom
Tomatoes – Basil, Oregano, Marjoram, Black Pepper, Dill Weed, Thyme, Garlic
Powder or Garlic Salt, Italian Seasoning
Turnips – Black Pepper, Onion Powder or Onion Salt, Dry Mustard, Ground Red
Pepper
Winter Squash – Cinnamon, Nutmeg, Pumpkin Pie Spice, Thyme, Marjoram
Yellow Squash – Onion Powder or Onion Salt, Basil, Dill Weed, Parsley, Paprika,
Chives, Black Pepper
Zucchini – Oregano, Black Pepper, Basil, Italian Seasoning, Marjoram
Seasoning Tips for Vegetables
*Mix ¼ tsp Dill Weed, Thyme Leaves or Paprika with melted margarine. Use as a
topping for boiled potatoes, cauliflower, Brussels sprouts or yellow squash.
*Potato Salad doesn't have to be blah. Dress it up by adding ½ tsp Basil Leaves, Celery
Seed or Dill Weed.
*For a delicious baked potato topping, sprinkle with Chives, Chili Powder or Dill Weed
*White Pepper is sometimes desirable to use on light colored vegetables.
*Mash equal amounts of potatoes and turnips together and season with margarine,
Onion Salt and White Pepper
*Stir 3 Tbsp dry breadcrumbs into 2 Tbsp melted margarine. Add ¼ tsp Basil Leaves
and use as a topping for cauliflower, asparagus, green beans or broccoli.
*Add 3 whole Cloves, 1 Bay Leaf and 1 tsp vinegar to the juice from a can of beets.
Bring to a boil; add beets. Cool and refrigerate overnight. Serve hot or cold.
*Sprinkle sliced tomatoes with Basil Leaves or Dill Weed and drizzle lightly with Olive
Oil
*For delicious stewed tomatoes, simmer 4 large, fresh, chopped tomatoes, 1 tsp Onion
Salt, a dash of sugar and ½ tsp Basil Leaves until tender. Add pulled pieces from
2 slices bread for tomato pudding.
*Sauté 1 lb sliced zucchini and add ¼ tsp Oregano Leaves and ½ tsp Garlic Salt
*Green beans are enhanced by the addition of Thyme Leaves, Garlic Salt or Tarragon.
Toss with the beans after the cooking water is drained.
*Mint Flakes go well with green peas or carrots. Crumble ¼ to ½ tsp and toss with
cooked vegetable.
*A dash of Nutmeg or Mace perks up the flavor of asparagus or spinach.
*Mix Dill Weed with sour cream or yogurt and pour over sliced cucumbers
*Sprinkle corn-on-the-cob with Seasoned Salt or Chili Powder
*When cooking carrots, add a dash of Dry Mustard or Ground Ginger to the cooking
water
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*Cut acorn squash in half and remove the seeds. Cook, cut side down in a 350º oven for
30 minutes. Turn right side up and put 1 Tbsp margarine, 1 Tbsp brown sugar
and ½ tsp cinnamon in the center of each half and bake 30 minutes more.
Poultry
Chicken and Cornish Hens – Basil, Dill Weed, Ginger, Nutmeg, Oregano, Marjoram,
Thyme, Celery Seed or Celery Salt, Chives, Bay Leaf, Garlic Powder or Garlic
Salt, Onion Powder or Onion Salt, Dry Mustard, Parsley, Paprika, Rosemary,
Sage, Tarragon, Poultry Seasoning, Seasoned Salt, Italian Seasoning, Saffron,
Sesame Seed
Duck – Onion Powder or Onion Salt, Thyme, Black Pepper, Rosemary, Bay Leaf,
Ginger, Dry Mustard
Turkey – Poultry Seasoning, Seasoned Salt, Black Pepper, Paprika, Garlic Powder or
Garlic Salt, Onion Powder or Onion Salt, Sage, Oregano
Game Birds – Thyme, Lemon & Pepper Seasoning Salt, Dry Mustard, Celery Salt,
Parsley, Paprika
Seasoning Tips for Poultry
*Simmer chicken in enough water to cover it, and add 1 Bay Leaf and 1 tsp Celery Salt
to the water. After done, remove the chicken from the bones and use in
casseroles or chicken salad. Strain the broth and use for cooking vegetables, in
casseroles or for sauces.
*Put 1 Bay Leaf, 1 tsp Tarragon Leaves and ¼ tsp Black Pepper in the cavity of each
Cornish hen. Tie the legs together and rub the hens lightly with melted
margarine. Roast in 425º oven for 30 minutes per pound. Baste with juice
occasionally.
*Season Turkey Cutlets with equal parts Basil Leaves and Seasoned Salt.
*Rub Seasoned Salt on the skin of a turnkey before roasting. It adds both flavor and
color.
Meat
Beef – Black Pepper, Thyme, Oregano, Marjoram, Bay Leaf, Garlic Powder or Garlic
Salt, Onion Powder or Onion Salt, Chili Powder, Seasoned Salt, Meat
Tenderizer, Parsley, Cumin, Ground Red Pepper, Rosemary, Dry Mustard,
Ginger, Curry
Game – Black Pepper, Marjoram, Thyme, Bay Leaf, Garlic Powder or Garlic Salt, Onion
Powder or Onion Salt, Meat Tenderizer, Seasoned Salt
Lamb – Rosemary, Garlic Powder or Garlic Salt, Thyme, Marjoram, Oregano,
Seasoned Salt, Bay Leaf, Curry, Celery Seed or Celery Salt
Pork – Black Pepper, Basil, Dill Weed, Thyme, Oregano, Marjoram, Sesame Seed,
Garlic Powder or Garlic Salt, Onion Powder or Onion Salt, Seasoned Salt
Veal – Parsley, Dill Weed, Basil, Lemon & Pepper Seasoning Salt, Paprika, Tarragon,
Chives, Celery Seed or Celery Salt.
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Seasoning Tips for Meat
*Marinate beef, steak or roast, in a mixture of ¼ cup soy sauce, ¼ cup olive oil and 1
tsp each of Lemon & Pepper Seasoning Salt and Garlic Powder
*Combine 1 lb ground beef, ½ cup soft bread crumbs, 1 egg, 1 Tbsp Italian Seasoning
and 1 tsp Garlic Salt. Shape into balls, brown and add to spaghetti sauce.
*When roasting a leg of lamb, rub the meat with a combination of 1 tsp crushed
Rosemary Leaves and 1 tsp Garlic Salt
*Rub thick lamb chops with a mixture of 1 tsp Thyme Leaves and ½ tsp each of Garlic
Powder and Black Pepper. Broil.
*Sprinkle Seasoned Salt over pork chops before baking or pan-frying.
*Baste spareribs with a mixture of 1 tsp Broiled Steak Seasoning, 1 tsp Garlic Powder,
½ cup of catsup, ¼ cup of honey and ½ cup water.
*Quickly sauté veal scaloppini in margarine and sprinkle with Lemon & Pepper
Seasoning Salt and Parsley Flakes.
101
CHEESE GUIDE
Asiago – A firm creamy white cheese with a granular texture and sweet aroma. It has a
sharp, tangy flavor that is similar to cheddar. The flavor strengthens as the
cheese ages.
*Use as a table cheese when young or as a grating cheese when aged.
Baby Swiss – A semi-soft cheese with a creamy interior. It is mild and slightly sweet.
*Use for sandwiches, savory pies, casseroles and omelets. Serve as an
appetizer or a snack.
Blue Cheese – A semi-soft cheese with a robust flavor. It has distinctive blue-green
veins marbling a white interior; crumbly texture; rich, sharp, tangy flavor.
*Use in dips, salad dressings and omelets; complements beef; serve with fruit
and sweet crackers for dessert.
Brie – A soft cheese with a thin, white, edible crust, creamy interior and delicate, buttery
flavor; must be ripe before cut (soft, springy to the touch).
*Serve baked as an appetizer with crackers or gingersnaps or as a dessert along
with fruit.
Cheddar – A firm cheese with a smooth body; naturally white but is often colored
yellow-orange with annatto, a vegetable dye; flavor ranges from mild to extra
sharp.
*Use in salads, soups, sauces, casseroles, sandwiches, cheese balls and egg
dishes; serve with fruit for dessert.
Chèvre – A soft cheese with a strong, salty, full-flavored taste that is made from goat's
milk; creamy outside and chalky inside; often shaped in logs, cones or pyramids;
sometimes rolled in edible vegetable cinders or herbs.
*Serve marinated as an appetizer or lightly breaded in a salad.
Colby/Colby Jack – A firm, smooth-bodied, open-textured cheese; flavor similar to
cheddar, ranging from mild to mellow; Colby Jack is a marbled mixture Colby and
Monterey Jack cheeses.
*Us in salads, sandwiches, casseroles; serve as a snack with fruit.
Feta – A soft, somewhat crumbly but sliceable cheese. It is snow white and usually
shaped in blocks and packed in brine; distinctive salty, pickled flavor.
*Use crumbled in Greek salads, omelets, pasta and rice dishes, vegetable and
seafood casseroles; serve as a snack with citrus fruit.
Fontina – A semi-soft cheese with a creamy, buttery smooth texture and a mild, slightly
nutty flavor; usually packed in a red wrapper.
*Use on sandwiches or in omelets; serve as an appetizer or snack with bland
crackers.
Gouda/Edam – A semi-soft cheese that is pale yellow with small holes and a wax
covering; creamy, mild, nut-like flavor.
*Use in grilled sandwiches or to top casseroles; serve as a snack with fruit and
bland crackers.
Limburger – A soft, ripened cheese with a smooth, waxy, brownish exterior and a
creamy white interior; very strong, pungent flavor and aroma.
*Use for sandwiches on pumpernickel or other hearty breads; serve as an
appetizer or as a snack with pretzels.
102
Monterey Jack – A semi-soft cheese that is open-textured, It is creamy white in color
and has a mild to mellow flavor; sometimes flavored with caraway seeds or
jalapeño peppers.
*Often breaded and deep-fried as an appetizer; use in sandwiches and
Southwestern cuisine.
Mozzarella/String – A semi-soft cheese with a smooth elastic texture and a mild flavor;
string cheese is saltier and somewhat more flavorful than Mozzarella.
*Use in pizza, lasagna, casseroles; serve breaded and deep fried as an
appetizer.
Muenster – A semi-soft white cheese with a creamy texture and an orange exterior; has
a slightly sweet, mild flavor.
*Use sliced in hot or cold sandwiches; serve as a snack with bland crackers or
bread; often paired with fruit.
Parmesan/Romano – A very hard, granular cheese that is light yellow; sharp piquant
flavor; not sliceable.
*Use in breads, breadsticks and savory muffins; grate and serve on pasta dishes,
soups, salads, egg dishes, casseroles and cooked vegetables; common
ingredient in Italian cookery.
Port du Salut – A semi-soft cheese. It is a smooth, yellowish cheese with a brownish
edible crust and a buttery flavor ranging from mild to robust; has a strong odor.
*Serve as an appetizer with crackers, as a dessert with fruit or melted on
sandwiches.
Provolone – A firm, smooth, creamy white cheese with a smoky, somewhat salty flavor.
*Use in lasagna, casseroles, salads, cheese bread; serve as an appetizer with
crackers or bread or as a soup topper.
103
104
Refrigerator and Freezer Storage Times
FOOD
FRESH MEAT
Chops (lamb)
Chops (pork)
Ground, stew meats
Roasts (beef)
Roasts (lamb)
Roasts (pork, veal)
Sausage (fresh pork)
Steaks
COOKED MEATS
Cooked meat, meat dishes
PROCESSED MEATS
Bacon
Frankfurters
Ham (fully cooked half)
Luncheon meats
Sausage (smoked)
FRESH POULTRY
Chicken and turkey (whole)
Chicken pieces
Duck and goose (whole)
Turkey pieces
COOKED POULTRY
Covered with broth or gravy
Pieces not in broth or gravy
Cooked casseroles
FISH
EGGS
Whites
Whole eggs (fresh in shell)
Yolks
CHEESE
Cottage
Hard cheese
Soft cheese
ICE CREAM
BUTTER OR MARGARINE
REFRIGERATOR
FREEZER
3 to 5 days
3 to 5 days
1 to 2 days
3 to 5 days
3 to 5 days
3 to 5 days
1 to 2 days
3 to 5 days
4 to 6 months
4 to 6 months
3 to 4 months
6 to 12 months
4 to 6 months
4 to 6 months
1 to 2 months
6 to 12 months
3 to 4 days
2 to 3 months
1 week*
1 week*
3 to 5 days
3 to 5 days*
1 week
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 year
9 months
1 year
9 months
1 to 2 days
3 to 4 days
3 to 4 days
1 to 2 days
6 months
4 months
4 to 6 months
3 to 6 months
2 to 4 days
3 weeks
2 to 4 days
12 months
Can't freeze
12 months
5 days
3 to 4 months
2 weeks
Can't freeze
1 month
Can't freeze
6 months
4 months
1 to 3 months
3 to 6 months
*Dates apply to opened vacuum-sealed packages. Unopened vacuum-sealed packages
can be stored in the refrigerator for 2 weeks or until the "use by" or "sell by" date
expires.
105
Food Storage Guidelines
FOOD
Baking powder or soda
STORAGE TIME
18 months
Bouillon cubes, granules
Cake mixes
Canned foods, commercial
Cereals
1 year
1 year
1 year
Check package date
Chocolate, baking
Coconut
1 year
1 year
Coffee, fresh ground
2 to 3 weeks
Flour, all-purpose
Flour, whole wheat
15 months
6 months
Fruit, dried
6 months
Gelatin
Herbs, dried
18 months
1 year
Honey
Jams, jellies
1 year
1 year
Dried pasta, macaroni, etc
1 year
Molasses
Nonfat dry milk powder
2 years
6 months
Olive Oil
1 year
Peanut butter
6 months
Pudding mixes
Rice, white
1 year
Indefinite
Salad dressings, commercial
6 months
Shortening
8 months
106
SPECIAL HANDLING
Keep in airtight
container after opening
Keep in airtight
Keep in cool place
Refrigerate unopened
packages
Refrigerate or freeze
opened cans or
packages
Refrigerate or freeze
during warm weather
Refrigerate opened
packages
Keep in a dry place
Keep in a cool, dark
place. Refrigerate red
spices.
Refrigerate after
opening
Keep in airtight
Keep in airtight
Keep in tightly capped
bottle away from heat
and light
Refrigerate during
warm weather
Keep in airtight
container in cool, dry
place
Refrigerate opened
bottles
Store in cool dark place
Sugar, brown
4 months
Sugar, granulated
2 years
Syrups, corn, maple-flavored,
maple
Vegetable oil
1 year
1 year
Yeast, active dry
Check package date
107
Keep in airtight
Keep in airtight
Refrigerate maple
syrup after opening
Keep in tightly capped
bottle away from heat
and light
Refrigerate during
warm weather
What I Add to Make it Special
Substitute apple juice for half the water when making oatmeal; add chopped apples and
a dash of cinnamon.
For heartier deviled eggs, mash the yolks with some chicken salad and stuff this mixture
in egg whites.
Make eggs-cellent deviled eggs by mashing yolks with deviled ham.
Add shredded cheddar cheese and chopped green pepper to deviled eggs for color,
crunch and flavor.
Instead of adding tang to deviled eggs with vinegar, try adding pickle relish juice to yolk
mixture.
For snappy cabbage coleslaw, mix dill pickle juice into the salad dressing to thin it a bit.
Also you could add a teaspoon of vanilla extract; really mellows the sharpness.
Add chopped apples and raisons to finely grated cabbage with dressing.
Sauté green peppers and onions in olive oil until crisp-tender and then toss with lettuce
salad and shredded cheddar cheese. Hot and cold combination is so irresistible.
Use peeled, chopped broccoli stalks for celery to add vitamins and crunch to chicken or
tuna salad or salad greens.
Add a bit of dill weed to spice up potato salad. Or a little French salad dressing adds
right amount of zip.
Give potato salad a zip by stirring in prepared horseradish, grated Parmesan cheese
and drops of hot sauce.
To perk up the color and taste of any salad, sprinkle with a bit of paprika.
Add richness to tuna with a bit of honey. Or mix 1 to 2 Tbsp of spicy mustard into the
mayo.
Substitute apples for onions and pickle relish for chopped pickles; for extra crunch add
chopped pecans.
Chop unpeeled apple and add to green salad with sprinkling of sesame seeds for
crunchy delicious salad.
108
Add ¼ cup brown sugar and 1 Tbsp of ketchup to one pound of ground beef for
hamburgers.
For hamburgers, mix ground beef with egg, onion, salt, pepper, a bit of flour and crisp
rice cereal or cornflakes. It stretches ground beef and makes the grilled burgers less
greasy and great tasting.
Mix the ground beef with taco seasoning and chopped green chilies before grilling
hamburgers.
For meatloaf, add crumbled cooked bacon, or a tsp of orange peel, or add a cup of
seasoned stuffing mix, softened with milk, to the ground beef.
Add a can of chicken gumbo soup to sloppy joes for special tangy flavor.
To wake up fried chicken, crush several garlic cloves; rub them over the chicken before
breading and frying.
Add cinnamon to the flour used to coat your chicken before frying for a nice aroma and
zesty taste.
Soak chicken pieces for fried chicken in milk with marjoram sprinkled in for one hour
before frying.
Add sugar to flour used to coat chicken for frying.
Add some instant chicken bouillon to the water when boiling pasta, potatoes or green
beans.
Add a dash of sugar and ginger to make mashed potatoes taste extra special.
Use Italian bread crumbs to coat the fried green tomatoes instead of cornbread.
Improve canned baked beans with ketchup, diced onion, brown sugar plus a bit of
cinnamon.
Green beans taste better with a splash or two of hot pepper sauce; tasty alternative to
salt.
Give yellow squash a wonderful flavor by boiling in salted water with a little sugar and
cinnamon.
Add a pinch of allspice to pickled beets.
Carrots and peas go fast if you add a small amount of honey to cooking water.
109
Sprinkle cooked yellow beans with chopped fresh basil for delicious side dish.
Add sprinkling of dill weed to diagonally sliced cooked carrots coated with French
dressing.
Add a bit of allspice to whipped cream dressing when making fruit salad.
Give your gelatin a boost by adding vanilla extract to any flavor of gelatin.
Mix a 3 oz pack of flavored gelatin with 1 cup boiling water, and then add a 15 oz jar of
applesauce and set.
Save or freeze extra canned fruit juice to add to a pitcher of iced tea with a little lemon
juice.
For a brightly colored birthday cake, add a 3 oz package of flavored gelatin to white
cake mix. Raspberry gelatin in a cake with white frosting is so pretty and so is orange
with lemon frosting. Also bake white cake in 13 x 9 inch pan and while warm, poke
holes all over cake top and pour can of sweetened condensed milk over cake to run
down in holes. Spread cherry or blueberry pie filling on top and serve with ice cream.
To give rhubarb pie a nice rosy color, add part of a package of strawberry gelatin with
the sugar.
Add a bit of chopped apples to strawberry-rhubarb pie.
Pour melted vanilla ice cream over sliced strawberries in place of fresh cream and
sugar.
Perk up chicken fingers with lemon pepper.
Sprinkle crushed potato chips on waffles before closing the lid.
For a tasty roast beef, sprinkle with Worchester sauce, some chopped onion and a bay
leaf.
Add a couple of sautéed and graded chicken livers to Italian entrees for robust flavor.
When roasting pork or poultry, pour ¼ cup white vinegar and ¼ cup brown sugar along
with salt, pepper and paprika over the meat. Makes the best gravy.
Pour canned pizza sauce over top of meat loaf before baking.
Add ¼ tsp ground allspice and ¼ tsp ground cloves for every pound of ground beef to
make meatloaf taste extra special.
110
For additional nutritional value, use both bread crumbs and wheat germ as filler for meat
loaf.
Add cooked crumbled bacon to macaroni and cheese for a great taste.
Add salted sunflower kernels to coleslaw. Kids love them.
Mix caraway seeds to deviled eggs filling.
Stir ¼ cup raspberry juice into each glass of iced tea. Refreshing!
For rhubarb pie, make orange crust. Add grated orange peel to flour mixture and use
orange juice instead of water. Delicious!
For yummy peanut butter cookies, stir ¼ cup baking cocoa and a dusting of cinnamon
into the batter.
Instead of cinnamon in blueberry muffins, try nutmeg.
Restaurant cook drops a spoonful of ketchup into beef gravy for richer flavor without a
tomato taste.
Liver tastes so much better if a little brown sugar is added to the flour to coat before
frying.
Add a dash or two of ground cloves and a couple of tablespoons of honey to a big pot of
chili. They bring out the flavor of tomatoes and make the whole house smell great!
Try pickling spices over a beef roast – wonderful aroma, tastes terrific, great gravy.
Replace a quarter of mozzarella cheese in lasagna recipe with shredded sharp cheddar.
Instead of frying, drop meatballs into chicken broth and boil for 15 minutes. Drain and
add to spaghetti sauce for 45 minutes.
Give spaghetti sauce zing by adding slices of pepperoni. Quick and tasty!
When frying potatoes, sprinkle ½ tsp or so of sugar and some chopped onion.
Boil green beans with a teaspoon of beef bouillon.
Drizzle a little maple syrup onto a serving of cottage cheese.
Add ½ cup of applesauce to apple pie filling for extra flavor and body.
111
Sprinkle pink lemonade mix into apple pie filling. What a treat!
Any graham cracker crust gets a boost by substituting flaked coconut or finely chopped
pecans for ¼ of the crumbs.
Mix can of cherry pie filling into brownie batter for a delightful change.
Add three tablespoons of red hots to peach pie mix.
112
Vinegar Cooking Tips
To make a basic vinaigrette salad dressing, us 1 part white distilled vinegar to 4 parts
oil.
Make a creamy vinaigrette by adding some plain or whipped cream to a mixture of 1
part white distilled vinegar to 3 parts oil.
Tenderize meat with white distilled vinegar. Use it in marinades or when slow cooking
any tough, inexpensive cut of meat.
When poaching eggs, add a little white distilled vinegar to the water. The whites stay
better formed.
For extra tenderness with boiling ribs or stew meat, add a Tbsp of white distilled
vinegar.
To add a zesty new taste to fresh fruits such as pears, cantaloupe, honeydew or others,
add a splash of rice or balsamic vinegar. Serve immediately to prevent fruit from
becoming mushy.
Freshen wilted vegetables by soaking them in cold water containing a spoonful or two of
white distilled vinegar.
When boiling or steaming cauliflower, beets or other vegetables, add a tsp or two of
white distilled vinegar to the water to help them keep their color. This will also improve
their taste and reduce gassy elements. This also works when cooking beans and bean
dishes.
Make pasta less sticky and reduce some of the starch. Add just a dash of white distilled
vinegar to the water as it cooks.
Give some extra zest to your white sauce by adding ½ tsp of white distilled vinegar.
Try cider or malt vinegar instead of ketchup with French fries. It's also great on fish or
any other broiled meat.
Remove kitchen odors that come from burnt pots or when cooking certain foods by
boiling a small amount of water with ¼ cup white distilled vinegar so that the steam
circulates throughout the room.
Make onion odors disappear from your hands by rubbing them with white distilled
vinegar.
Add moistness and taste to any chocolate cake – homemade or from a box – with a
spoonful of white distilled vinegar.
113
To keep frosting from sugaring, add a drop of distilled vinegar. It will also help keep
frosting white and shiny.
Make perfect fluffy meringue by adding 1 tsp of white distilled vinegar for every 3 -4 egg
whites uses.
Perk up any can of soup or sauce with a teaspoon of red or white wine vinegar.
Eliminate the greasy taste in food cooked in a deep fat fryer by adding a dash of white
distilled vinegar.
If you've added too much salt to a recipe, add a spoonful of white distilled vinegar and
sugar to correct the taste.
Keep molded gelatin desserts and salads from sagging or melting in the summer heat
by adding a teaspoon of white distilled vinegar for each box of gelatin used.
When making tuna salad, add a dash of any herb-flavored white distilled vinegar.
Turn out a great rice pudding by adding 1 teaspoon of white distilled vinegar to the
boiling water.
To make the perfect picnic potato salad dressing, combine 1 cup mayonnaise, 3 Tbsp
white distilled vinegar, 1 Tbsp sugar and ½ tsp salt.
Olives or pimentos covered with white distilled vinegar can be kept almost indefinitely if
refrigerated.
To keep eggs from cracking when boiling, add a Tbsp or two of white distilled vinegar to
the water.
114
FOOD PROCESSES
Al Dente – Italian term meaning "to the tooth" used to describe pasta that is cooked but
still firm.
Au Jus – Natural unthickened juices that collect while roasting meat.
Bake – To cook by dry heat in an oven or under hot coals.
Barbecue – To roast or broil whole, as a hog, fowl, etc. Usually done in a revolving
frame over coals or right in front of coals. To cook thin slices of meat in highly seasoned
vinegar sauce.
Bard – To cover lean meats with bacon or pork fat before cooking to prevent dryness.
Baste – To moisten, especially meats, with pan drippings, sauce, butter, etc. during
cooking.
Beat – To mix ingredients by stirring vigorously or by using an electric mixer.
Bias Cut – To cut foods diagonally into thick or thing slices. Most often used in stir-fries.
Blanche – To immerse, usually vegetables or fruit, briefly into boiling water to loosen
skin or soak away excess salt.
Blend – To combine two or more ingredients, at least 1 of which is liquid or soft, to
produce a mixture that has a smooth uniform consistency quickly.
Boil – To heat any liquid until bubbles form that can't be stirred down.
Boiling Point – The temperature reached when a mixture maintains a full bubbling
motion on its surface.
Bone – To remove raw or cooked meat from bones.
Braise – To cook, especially meats, covered in a small amount of liquid. Generally used
for less tender cuts of meat.
Breading – A coating of fine bread crumbs or crackers used on meat, fish and
vegetables.
Brew – To prepare a beverage by allowing boiling water to extract flavor and/or color
from certain substances such as coffee, tea, herbs or spices.
Broil – To cook by direct exposure to intense heat.
115
Brown – To cook food in a small amount of fat over medium heat to high heat until the
food becomes brown, sealing in the juices and developing rich pan drippings.
Caramelize – To melt sugar in heavy pan over low heat until light brown, stirring
continuously.
Chill – To cool in refrigerator or in cracked ice.
Chop – To cut foods into ¼ inch to ½ inch pieces.
Clarify – To make a liquid clear. To remove impurities from melted butter, allow
sediment to settle and pour off the clear yellow liquid. Other fats may be clarified by
straining.
Coat – To dip or roll foods in flour, sugar or a sauce until covered.
Coatspoon – A thin even film left on a spoon from a mixture.
Coddle – To cook slowly and gently in a liquid just below the boiling point.
Combine – To place several ingredients in a single bowl or container and thoroughly
mix.
Core – To remove the seed area of an apple or pear using a coring tool or a small knife.
Cream – To beat until soft and fluffy. Usually applied to shortening and sugar or butter
and sugar.
Crisp-tender – Defines a stage of vegetable cookery where the vegetables are cooked
until they are crunchy yet tender enough to be pierced with a fork.
Cube – To cut in small even sized pieces.
Curdle – To congeal milk with heat until solid lumps are formed.
Cut – To divide foods with a knife or scissors.
Cut In – To disperse solid shortening into dry ingredients. A knife or pastry blender is
used to make the ingredients crumbly and the mixture resembles coarse cracker meal.
Dash – A measurement less than 1/8 tsp that is used for herbs, spices or hot pepper
sauce. Not an accurate measurement.
Decant – To pour a liquid, such as wine or melted butter, from one container to another
in order to leave the sediment in the original container.
116
Deep-fry – To cook in a deep pan or skillet containing hot cooking oil.
Deglaze – To heat stock, wine or other liquid in a pan in which meat has been cooked,
mixing liquid with pan juices, sediment and browned bits to form a gravy or sauce base.
Dégorger – To remove strong flavors or impurities before cooking.
Degrease – To remove accumulated fat from surface of hot liquids.
Dice – To cut into small ¼ inch size pieces.
Dissolve – To create a solution by thoroughly mixing a solid or granular substance with
a liquid until no sediment remains.
Dot – To break up small pieces of butter and distribute over the top of a dish or
casserole.
Dredge – To lightly coat foods with flour or crumbs.
Dress – To toss salads with salad dressing. Also, to remove the internal organs of fish,
poultry or game.
Drizzle – To slowly spoon or pour a thin stream of an icing, melted butter or other liquid
over food.
Dust – To sprinkle confectioners sugar, baking cocoa or flour lightly over foods.
Dutch Oven - A multipurpose cooking vessel that can range in size fro 5 to 8 quarts
and is used to roast meats, cook soups and stews, boil pasta or steam vegetables.
Emulsify – To combine through a whisking action two liquids that traditionally separate,
such as oil and vinegar, into a mixture that will not separate upon standing.
Fillet – To remove bones from meat or fish.
Flambé – To pour warmed Brandy or other spirits over food in a pan, then ignite and
continue cooking briefly to burn off alcoholic content.
Fold In – To blend a delicate mixture into a heavier one so that none of the volume is
lost. This process is done by using a rubber spatula and turning under and bringing the
mixture up and over, rotating bowl ¼ turn after each folding motion.
Fry – To cook in a pan or skillet containing hot cooking oil. Oil does not totally cover
food.
117
Full rolling boil – To boil a liquid in which the bubbles created by the boil cannot be
stirred down.
Garnish – To decorate food before serving.
Glaze – To cover or coat with sauce, syrup, egg white, or a jellied substance. Meats are
glazed with concentrated stocks or jellies.
Grate – To rub food against a rough perforated utensil to cut food into tiny particles.
Gratin – To top a sauced dish with crumbs, cheese or butter and broil until brown.
Grease – To rub the inside of a baking dish or pan with fat to keep the contents from
sticking.
Grill – To broil, usually over hot coals.
Grind – To force through a chopper to produce small bits.
Headspace – An area left unfilled between the top of the food in a home canning jar or
freezer container and the bottom of the lid.
Hull – To remove the green stem and leaves of strawberries.
Husk – To remove the outer leaves from an ear of corn.
Infuse – To steep herbs or other flavorings in a liquid to flavor liquid.
Jelly Roll – A dessert made by spreading a filling of jelly, cream or whipped cream over
a sponge cake baked in a 15 x 10 x 1 inch pan and rolling it into a log. Jelly-roll style is
used when any food is filled and rolled into a log shape.
Julienne – To cut vegetables or meat into long thin strips.
Knead – To press, fold and stretch dough until smooth and elastic.
Lard – To insert strips of fat or bacon into lean meat to keep the meat moist during
cooking.
Leaven – To cause batters and doughs to rise.
Line – To cover a baking sheet with a piece of waxed or parchment paper or foil to
prevent sticking.
Marinate – To soak, usually in a highly seasoned oil-acid solution, to flavor and/or
tenderize.
118
Melt – To liquefy solids by heat.
Mince – To cut into very fine pieces.
Mix – To combine ingredients and distribute uniformly.
Moisten – To add enough liquid to dry ingredients while stirring gently to make a wet
but not runny mixture. Often used in the preparation of muffins.
Mold – To shape in a particular form.
Pan-dressed – Fish or small game wit the internal organs and head removed, making it
ready for cooking.
Panfry – To cook in a skillet or pan containing only a small amount of fat.
Parboil – To boil foods, usually vegetables, until partially cooked. Most often used when
vegetables are finished using another cooking method or chilled for marinated salads or
appetizer dips.
Parch – To dry or roast slightly through intense heat.
Pare/Peel – To remove the skin from fruits and vegetables using a small knife or
vegetable peeler.
Partially Set – A term that describes the consistency of chilled gelatin (resembles
unbeaten egg whites) before fruits, vegetables and nuts can be added without floating.
Pinch – A small amount (less that 1/8 tsp) of a seasoning or spice that is easily held
between the thumb and index finger. This is not an accurate measurement.
Pipe – To force a soft mixture such as whipped cream, frosting or mashed potatoes
through a decorator's icing bag or pastry bag for a fancy garnish.
Pit – To remove the hard seed from peaches, plums, etc.
Plank – To broil and serve on a board or wooden platter.
Plump – To soak fruits until puffy and softened.
Poach – To cook in a small amount of liquid that is gently simmering.
Preserve – To prevent food spoilage by pickling, salting, dehydrating, smoking, boiling
in syrup, etc.
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Press – Often called a cookie press. Used to extract cookie dough in decorative
shapes.
Prick – To pierce food or pastry with the tines of a fork to prevent them from bursting or
rising during baking. Also used when roasting ducks and geese to remove excess fat
under the skin.
Punch down – To use a fist to deflate risen yeast dough after the first rising.
Purée – To reduce the pulp of cooked fruit and vegetables to a smooth and thick liquid
consistency by straining or blending.
Reduce – To boil stock, gravy or other liquid until volume is reduced. The process
thickens liquid and intensifies flavor.
Refresh – To place blanched drained vegetables or other food in cold water to stop the
cooking process.
Render – To cook meat or meat trimmings at low temperature until fat melts and can be
drained and strained.
Roast – To cook by dry heat.
Roux – A French term for a mixture of flour and fat that is cooked together until golden
brown and used to thicken gumbo and sauces.
Sauté – To cook in a skillet containing a small amount of hot cooking oil. Sautéed foods
are not immersed in the oil and need to be stirred frequently.
Scald – (1) To heat a liquid almost to the boiling point. (2) To blanch.
Scallop – To bake with a sauce in a casserole.
Score – To make shallow cuts diagonally in parallel lines.
Scramble – Usually referring to eggs. To cook and stir simultaneously.
Seed – To remove seeds from fruits and vegetables.
Separate – to divide eggs into whites and yolks.
Shirr – To crack eggs into individual buttered baking dishes and bake or broil until
whites are set. Chopped meats or vegetables, cheese, cream or bread crumbs may
also be added.
Shred – To cut food into long thin strips.
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Shuck – To remove the husk from corn or the shell from oysters, clams, etc.
Sieve – To press a mixture through a closely meshed utensil to make it homogenous.
Sift – To pass, usually dry ingredients, through a mesh to produce a uniform
consistency.
Simmer – To cook in or with a liquid at or just below the boiling point.
Skewer – (1) To thread onto a sharpened rod (such as a shish kabob). (2) To fasten the
opening of stuffed fowl closed with small pins.
Skim – To spoon off excess fat or scum from the surface of a liquid.
Smoke – To preserve or cook through continuous exposure to wood smoke.
Snip – To cut herbs into small pieces using kitchen shears.
Soften – To bring butter, margarine, cream cheese or ice cream to a soft consistency
by holding at room temperature for a short time.
Steam – To cook with water vapor in a closed container.
Steep – To place dry foods, such as tea leaves, in hot water to extract flavor or color.
Stew – To simmer for a long period of time. Also used to tenderize meats.
Stir – To blend a combination of ingredients by hand using a spoon in a circular motion.
Stir-fry – To cook small pieces of vegetables or meat in a small amount of oil in a wok
or skillet over high heat, stirring constantly, until tender-crisp.
Stock – A long-simmered broth made from meat, poultry, fish or vegetables with herbs
and spices.
Strain – To pass through a strainer, cheesecloth or sieve to break down or remove the
solids or impurities.
Stud – To insert seasonings like whole cloves in the surface of food, such as a ham.
Stuff – To fill cavities – especially those of meats, vegetables and poultry.
Toast – To brown and crisp usually by direct heat.
Toss – To mix lightly with lifting motion using two forks or spoons.
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Truss – To bind poultry legs and wings close to the body before cooking.
Warm – To hold foods at a low temperature without further cooking, usually around
220º.
Whip – To beat a mixture until air has been thoroughly incorporated and the mixture is
light and fluffy, the volume of mixture is greatly increased and the mixture holds its
shape.
Whisk – A multi-looped wire mixing utensil with a handle used to whip sauces, eggs,
cream, salad dressings, etc. to a smooth, airy consistency.
Wilt – To apply heat causing dehydrate on, color change and a limp appearance.
Zest (Peel) – The outer portion of a citrus fruit. To remove zest or peel, use a small
sharp knife, a grater, a vegetable peeler or a special gadget called a zester.
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Mary Ellen's
BEST OF HELPFUL KITCHEN HINTS
COOKING
IN THE BEGINNING
RECIPES AT THE READY
To keep recipe books or cards clean while cooking, place under an upside-down
glass pie plate. The curved bottom also magnifies the print and helps keep the
cookbook open.
FROM THE SOUP
PUREE AND SIMPLE
Before your extra mushrooms go bad, use your blender to puree them in a little
liquid (water, beef or chicken broth), pour into ice cube trays and freeze until solid.
Remove from trays and store in freezer in plastic bags. Great for stews, soups or
sauces.
Keep a container in your freezer and add all leftover vegetables. When you have
a sufficient amount, thaw, blend and freeze in ice cube trays. Good for adding flavor to
soups, etc.
I WANT TO MAKE THIS PERFECTLY CLEAR
Add two or three eggshells to your soup stock, simmer for 10 minutes. The shells
will help clarify the broth.
TO THE SALAD
FRESHEN UP
To prevent soggy salads, place an inverted saucer in the bottom of the salad
bowl. The excess liquid drains off under the saucer and the salad stays fresh and crisp.
Do not add salt to a lettuce salad until just before serving. Salt wilts and toughens
the lettuce.
DRESSIN' UP
Add a Tbsp of boiling water to an envelope of your favorite salad dressing mix,
cover and let cool. The flavor is released immediately. Add other ingredients as usual.
SHAKIN' UP
Combine all ingredients for an oil and vinegar dressing in a screw-top jar. Add an
ice cube and shake. Discard the ice cube and your dressing will be extra smooth and
well mixed.
TOPPIN' UP
Keep packages of blue or Roquefort cheese in freezer. When needed, the
cheese will crumble perfectly if scraped with a paring knife and will be ready to serve
with salad dressing by dinnertime.
To keep wooden salad bowls from becoming sticky, wash and dry bowl
thoroughly, then rub well, inside and out, with a piece of wax paper.
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VIM, VIGOR AND VEGETABLES
ARTICHOKES
Don't cook artichokes in aluminum or iron pots. They turn pots gray. To prevent
discoloring, stand artichokes in cold water with a Tbsp of vinegar for an hour before
cooking.
ASPARAGUS
Use a clean coffee percolator to cook fresh asparagus. The asparagus stands
upright this way, and the tips steam perfectly while the stems cook to a tender finish.
To make thick asparagus stalks tender, peel the lower parts up to the tender part
with a potato peeler. Stalks taste as good as the tips this way.
BEETS
To keep beets from bleeding and fading, cook them whole with 2 inches of stem.
BROCCOLI
Broccoli stems can be cooked in the same length of time as the flowerettes if you
make an "X" incision from top to bottom through stems.
CABBAGE
To absorb cabbage odor while cooking, place a small cup of vinegar on the stove
CARROTS
Remember, remove the tops of carrots before storing. Tops drain the carrots of
moisture, making them limp and dry.
CAULIFLOWER
To keep cauliflower a bright white, add a little milk during boiling.
CELERY
Cook a stalk or two of celery with broccoli, cabbage and sauerkraut to prevent
strong odors.
CORN-ON-THE-COB
To remove cornsilk, dampen a toothbrush and brush downward on the cob of
corn. Every strand should come off.
MUSHROOMS
Never immerse mushrooms in water when cleaning. They will absorb too much
liquid.
For prime mushrooms, buy only those with closed caps. The gills should not be
showing.
POTATOES
BAKED – In a hurry? Cut a thin slice from each end of the potato before popping into
the oven.
FRENCH FRIES – For the best French fries, first let cut potatoes stand in cold water for
and hour before frying. Dry thoroughly before cooking. The trick then is to fry
them twice. The first time just fry them for a few minutes and blot off the grease.
The second time, fry until golden brown. There's no better way.
FRESH VEGETABLES
If fresh vegetables are wilted or blemished, pick off the brown edges and soak
vegetables for an hour in cold water to which the juice of a lemon or a few Tbsp of
vinegar have been added.
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EGGS-PERT-EASE
YOLKLORE
Keep yolks centered in eggs by stirring the water while cooking hard-boiled eggs.
(Especially good for deviled eggs.)
THIS IS ALL IT'S "CRACKED" UP TO BE
Boil cracked eggs in aluminum foil twisted at both ends.
Crack shell of boiled egg all over. Insert a small, wet spoon just between shell
membrane and egg, then turn with the egg. Keep spoon wet while you go. You'll get a
perfectly peeled egg every time.
WHITES MADE RIGHT
A Tbsp of vinegar added to water while poaching eggs lets whites set without
spreading.
To keep whites firm and yolks liquid when frying eggs, use a cover. Add a little
water; the steam helps cook the whites; check often to make sure eggs do not
overcook.
JUST OMELETES
For a more tender omelet, add a small amount of water instead of milk or cream.
PLEASE WITH CHEESE
cubes.
HARD FACTS
Store cheese in a cloth wrung out with water for extra flavor and freshness.
To prevent mold, store cheese in a tightly covered container with some sugar
SOFT SELL
Cottage cheese will remain fresher longer if stored upside down in your refrigerator.
GRATE HINTS
Brush a little oil on the grater before you start grating, and cheese will wash off
the grater easily.
EDGE-WISE
A dull knife works much better than a sharp one for slicing cheese.
Warm the knife when cutting cheese, and you will find the cheese cuts as easily
as butter.
FEATS WITH MEATS
BRINGING HOME THE BACON
Keep bacon slices from sticking together; roll the package into a tube shape and
secure with a rubber band before refrigerating.
STOPPING THE SPLATTERING
To keep hot fat from splattering, sprinkle a little salt or flour in the pan before
frying.
JUICIER BURGERS
Add one stiffly beaten egg white to each pound of hamburger, or make patties
with one Tbsp of cottage cheese in the center.
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ROASTS
A shallow pan is better than a deep one for roasting because it allows the heat to
circulate around the roast.
Instead of using a metal roasting rack, make a grid of carrot and celery sticks and
place meat or poultry on it. The additional advantage – vegetables flavor the pan
drippings.
To prevent meat from scorching when roasting, place a pan of cold water in the
oven.
TOUGH MEATS
Tenderize tough meat by rubbing both sides with a mixture of vinegar and olive
oil. Let stand two hours before cooking.
FOR HIGH LIVERS
Beef liver will be especially tender if soaked in milk. Refrigerate about two hours,
remove, dry thoroughly, bread and sauté.
BIRDS OF A FEATHER
NO MORE FOWL PLAY
Defrost frozen chicken by soaking in cold water that's been heavily salted. Meat
will be pure white and very flavorful.
TALKING TURKEY
Dental floss is good for trussing turkeys, chickens and other meats because it
does not burn and is very strong.
WHEN THE DISH IS FISH
FISH TIPS
Baking fish on a bed of chopped onion, celery and parsley not only makes fish
taste better, but also keeps it from sticking to the pan.
Thaw frozen fish in milk. The milk draws out the frozen taste and provides a
fresh-caught flavor.
USING YOUR NOODLE
PREVENTING BOILOVERS
Add a pat of butter or a few teaspoons of vegetable oil to the water. This method
also prevents pasta from sticking together.
FRUITS
THE FRUITS OF SUCCESS
PREPARING CUT FRUIT AHEAD OF TIME
Keep fruit from turning brown by dissolving two crushed vitamin C tablets in a
bowl of cool water before adding fruit, or toss the freshly cut fruit in lemon juice and it
will not darken. The Juice of half a lemon is enough for a quart or two of cut fruits.
For fruits cut into, brush surfaces with lemon juice to prevent discoloration.
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RIPENED TO PERFECTION
STRAWBERRIES
Can be kept firm for several days if you store them in a colander in the
refrigerator, which allows the cold air to circulate between them.
Never hull strawberries until they have been washed or they will absorb too much
water and become mushy.
PEACHES, PEARS AND TOMATOES (YES, TOMATOES ARE A FRUIT)
Ripen quickly by placing them in a brown paper bag with a ripe apple. Set in a
cool, shady spot and make sure there are a few holes in the bag. The ripe apple gives
off ethylene gas, which stimulates the other fruit to ripen.
JUICY, JUICY, JUICY
LEMONS
Submerging a lemon in hot water for 15 minutes before squeezing will yield
almost twice the amount of juice.
ORANGES
If you put oranges in a hot oven before peeling them, no white fibers will be left
on them.
To increase juice yield, follow hints for lemons.
BAKING
BREAD-TIME STORY
KNEAD A HELPING HAND
Hard-to-knead bread doughs, such as pumpernickel, whole wheat and rye, will
be easier to handle if you oil your hands a little.
SOME LIKE IT HOT
Place aluminum foil under the napkin in your roll basket and the rolls will stay hot
longer.
LET THEM EAT CAKE
BETTER BATTERS
If you must use all-purpose flour for cake, use 7/8 of a cup for every cup of flour
called for. Sift twice to make it lighter.
A little flour mixed into the remains of melted chocolate in the pan will get the last
bit of chocolate out of the pan and into the cake batter.
Heat fruits and raisins in the oven before adding them to cake and pudding
batter. That way they'll be plumper and juicier.
Fruits and raisins may also be rolled in flour before adding to batter. They won't
be as likely to sink to the bottom of the cake.
PAN PLANS
Trace the outline of the baking pan on wax paper and cut it out. Grease and flour
the sides of the pan only and place wax paper cut-out on the bottom of the pan. Pour in
batter and bake. When removing the cake, you will find that it won't stick. Gently peel off
the wax paper while the cake is still warm.
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New tins should be buttered and put in a moderate oven for 15 minutes to
prevent burned cake bottoms.
If the cake sticks to the pan and seems about to split, hold the pan over a low
flame for about 5 to 8 seconds and the cake will come out nice and firm.
SERVING YOU RIGHT
To make your own cake decorator, roll up a piece of wax paper into a cone
shape so that one end has a smaller opening than the other. Snip the small end with
scissors to make a good point. Put icing in and squeeze it out through the pointed end.
DONE RIGHT BY ME
If the top of your cake is browning too quickly, place a pan of warm water on the
rack above the cake while it is baking in the oven.
If frosting becomes too hard or stiff as you are beating it, beat in a little lemon
juice.
SMOOTH, SOFT AND SO GOOD
To make a smooth looking frosting, first frost cake with a thin layer of icing. When
the "base" coat sets, apply a second final coat. It goes on easily and looks superb.
To keep fudge frosting soft and workable, keep frosting in a bowl in a pan of hot
water. Add 1 tsp of cornstarch for the smoothest frosting yet.
HELLO, DOILY
For a fast topping to cakes, place a paper doily with a large cut-out design on top
of the cake; dust powdered sugar over it lightly. Lift off doily gently and you'll find an
intricate sugared pattern.
PIE IN THE SKY
FLAKY IDEAS
Brush the unbaked bottom crust of your pie with well-beaten egg white before
filling. This keeps berries and other fruits from making pie bottoms mushy.
Brush your frozen pies with melted butter before baking. The butter eliminates
the dryness that freezing causes.
To give a pie a rich, brown glaze, brush it lightly with milk before baking.
FACTS ABOUT FILLINGS
When fresh fruit is plentiful and you don't have time to make the whole pie, try
this: Mix the fruit as you would in preparing the pie. Add the pie filling to several pie
pans lined with wax paper or foil. Cover and freeze. When you have time to prepare the
crusts, or want to fill a frozen pie crust, you just pop your frozen pie-shaped fillings into
the crust and bake.
Add a spoonful of tapioca to pie fillings which contain especially juicy fruits. The
tapioca absorbs the excess juices and keeps the pie filling from bubbling out over the
crust while it's cooking.
For the highest meringue, the secret is to add a pinch of baking powder to roomtemperature egg whites before beating.
FLAP-JACK WINNERS
PANCAKE MAKEUP
For the lightest pancakes ever, replace liquid in pancakes and waffles with club
soda. Use up all the batter; do not store as it will go flat.
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heat.
Store extra waffles in plastic bags in your freezer. Just pop in your toaster to
SUPREME CREAM
FOR WONDERFUL WHIPPED CREAM
Cream whipped ahead of time will not separate if you add a touch of dissolved
unflavored gelatin (1/4 tsp per cup of cream.)
SUBSTITUTES
MAKE ENDS MEET
CHOCOLATE
No unsweetened chocolate? Use 3 Tbsp unsweetened cocoa plus 1 Tbsp of
shortening or butter in place of each 1 oz. square.
No semi-sweet chocolate? Same as above but add 3 tsp of sugar.
DAIRY
No buttermilk or sour milk? For 1 cup, use 1 Tbsp vinegar or lemon juice plus
enough fresh milk to make a cup. Let stand for 5 minutes before using.
No sour cream? For 1 cup, use 1 cup plain yogurt or 1 cup evaporated milk plus
1 Tbsp of vinegar. Or, 1 cup cottage cheese mixed in blender with 2 Tbsp of milk and 1
tsp of lemon juice.
No butter? 2 cups of evaporated milk beaten slowly will turn into one pound of
butter. Pour into a pan and chill. Or, beat one cup of buttermilk, ½ cup salad oil and 1
tsp of salt into one pound of margarine.
No whipped cream? Beat egg whites until stiff, then add one sliced banana per
egg white used and beat again until bananas are dissolved.
Or, add melted marshmallows to the white of an egg and beat until stiff.
SHORTENING
No shortening? Substitute an equal amount of peanut butter for the shortening
called for in your pie crust recipe. You may use crunchy or smooth peanut butter. Mix
with other ingredients in your recipe and roll out as you would any pie crust.
FLOUR
No all-purpose flour? For thickening gravy or sauce, substitute 1 Tbsp
cornstarch, rice starch or arrow root for 2 Tbsp flour.
BAKING POWDER
No baking powder? Mix 2 Tbsp cream of tartar, 1 Tbsp bicarbonate of soda and
1 Tbsp cornstarch. Use the same amount as you would if it were regular baking powder.
NUTS
No nuts? Oatmeal browned in a small amount of butter or margarine makes an
economical substitute for chopped nuts in cookie, cake and pie recipes.
BREAD CRUMBS
No bread crumbs? Use finely chopped corn flakes, wheat flakes or any other
unsweetened cereal.
CAFÉ MOCHA FOR HALF THE COST
Add one envelope of instant hot cocoa mix to one cup of strong black coffee.
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Put a piece of chocolate or a vanilla bean in the coffee filter before you add the
coffee for a special flavor.
AN OUNCE OF PREVENTION
SAFETY "FIRSTS"
Keep cold water running in the sink while you pour hot water from vegetables. It
prevents the steam from scalding your hands.
Sharp knives should be kept in plain view on wooden holders or point-down in
utensil holders or canisters instead of among other utensils in a drawer.
FREEZING
THE COLD FACTS
GET SET
Most foods stick together when frozen, so flash-freeze them to eliminate this
problem. Spread food on cookie sheet, freeze it, then remove and wrap in airtight
containers before returning to freezer.
Always steam or scald vegetables before freezing, as this prevents loss of color,
texture and flavor.
Freezing expands food and liquids, so always allow at least ½ inch headroom at
the top of the container when freezing.
EVERYBODY FREEZE
BACON
Crumble those extra pieces of cooked bacon and freeze. Use as toppings for
baked potatoes or to cook in all kinds of beans for flavor.
BANANAS
Run overripe bananas through a sieve or mash them, add a little lemon juice and
freeze. Perfect for later use in cakes and breads.
BLUEBERRIES
Freeze in the basket they come in. Do not wash. Wrap in foil or plastic wrap.
They will keep their color and shape.
BROWN SUGAR
It will not harden if stored in the freezer.
CREAM
Freeze in original cartons if there is half inch headroom at the top of the
container.
Heavy cream whips well if a few ice crystals remain after defrosting.
EGGS
Egg whites freeze perfectly for up to one year. 2 Tbsp defrosted whites equals
one egg white.
FISH
Freeze in cartons full of water.
LEMON AND ORANGE RINDS
Grate rinds then freeze. Use when needed.
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MARSHMALLOWS
Flash freeze and no more stale marshmallows.
POPCORN
It should always be kept in the freezer. It not only stays fresh, but freezing helps
eliminate 'old maids' when you pop it.
POTATOES
Leftover mashed potatoes: Make patties and coat with flour for potato pancakes.
Flash freeze, then store in plastic bags. Don't bother defrosting before frying in oil.
Potato chips: Stay freshest when wrapped and stored in the freezer. They don't
get soggy.
CLEANING
THE LINOLEUM
THE BEST FLOOR CLEANER
Combine ½ cup bleach, ¼ cup white distilled vinegar, ¼ cup washing soda and 1
gallon of warm water for the perfect solution for washing floors. (Do not use on cork).
Never combine bleach with ammonia – a noxious gas will result.
IT'S TIME TO STRIP THE OLD WAX
Try this solution: 1 cup laundry detergent, 6 ounces ammonia and 1 gallon of
warm water.
MOVIN' ON UP
THE BEST WALL CLEANER
Combine ½ cup ammonia, ¼ cup vinegar, ¼ cup washing soda and 1 gallon of
warm water.
FILLING NAIL HOLES
Patch with a mixture of equal parts salt and starch. Add enough water for a
smooth surface. (Add food coloring to match wall color)
Or, fill hole with toothpaste.
On woodwork, mix a little dry instant coffee with spackling paste or starch and
water. Smooth with a damp cloth.
IS YOUR SCREW LOOSE?
If the screw attaching an appliance to wall or ceiling has stripped the plaster and
is no longer holding firm, saturate a cotton ball with Elmer's glue. Gently push the entire
cotton ball into the hole. Allow to dry at least 24 hours and reinsert the screw gently with
a screwdriver.
DISAPPEARING PASTE-UPS
Hang posters and lightweight pictures on your kitchen walls with toothpaste. It's
easy to clean off when you take the picture down and you won't have unnecessary
holes.
THE BEST WINDOW CLEANER
Add ½ cup ammonia, ½ cup white distilled vinegar and 2 Tbsp of cornstarch to a
bucket of warm water for a perfect window washing solution.
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THE COUNTERS
To remove juice, coffee or tea stains, scrub vigorously with a paste of baking
soda and water. Let stand for ½ hour, wipe it up with a wet sponge.
EVERYTHING AND THE KITCHEN SINK
ALL-PURPOSE KITCHEN CLEANER
Try trisodium phosphate (TSP). It is available at paint and hardware stores, and it
is a fantastic cleaning agent. Follow directions very carefully. If the mixture is too strong,
it can remove the paint.
THE SINK
For a sparkling white porcelain sink, place paper towels across the bottom of sink
and saturate with household bleach. Let sit for half an hour or so.
Sprinkle cream of tartar on a damp cloth to clean porcelain surfaces. This
method also removes rust.
Sprinkle automatic dishwasher crystals on a wet sponge and scrub. This also
works well on bathtub rings.
Rub stainless steel sinks with lighter fluid if rust marks appear.
DISHES
Save money by using the cheapest brand of dishwashing detergent available and
add a few tablespoons of vinegar to the dishwater. The vinegar cuts the grease and
leaves the dishes sparkling clean.
THE REFRIGERATOR
Add a little baking soda to the soapy wash water to deodorize the inside of the
refrigerator.
THE FREEZER
After the freezer has defrosted, spray it with alcohol or vegetable oil spray. The
next time you defrost, it will be less work.
HIGH-GLOSS PANELING
For wooden cabinets, wood paneling, etc.: Mix 1 cup of any type of time-saving
floor wax with 1 gallon of water. Wash with a soft cloth. This solution will protect wood
against finger marks too.
OVEN
Put all the removable parts of your stove into a plastic garbage bag and pour in a
couple of cups of ammonia. Seal the bag with a tie and leave for several hours. Then
slit the bottom over the sink and let drain. Open and rinse. No mess, no scrubbing.
Better yet, do all this outside in your yard and rinse with garden hose.
If something spills or boils over in a hot oven, sprinkle with salt immediately.
When oven is cool, brush off burned food and wipe with a damp sponge.
POTS AND PANS
Sprinkle burned pots liberally with baking soda, adding a few cups of water.
Simmer on stove a while and then let stand for a few hours. You can usually lift the
burned portion right out of the pan.
Stubborn black marks: Heat pan and spray with oven cleaner. Let sit for half an
hour before scouring.
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Stubborn stains on no-stick cookware can be removed by boiling 2 Tbsp of
baking soda, ½ cu vinegar and 1 cup water in them for 15 minutes. Re-season with
salad oil.
UTENSILS
Drop used fabric softener paper (the kind you use in your dryer) into cooking
utensils caked with baked on food. Fill with water and let sit for an hour.
GLASS TROUBLES
Clean vases with narrow necks by dampening the inside of the base with water
and adding toilet bowl cleaner. Let stand for 10 minutes and stains will disappear.
Or, fill with hot water and add 2 tsp vinegar plus some rice and shake well.
PEWTER
To clean old pewter, use a mild kitchen scouring powder moistened with olive oil.
For a very stubborn stain, dip very fine steel wool in water or kerosene and rub gently.
Rinse with soap and water.
SILVER
Here's an amazing time saver for polishing tarnished silver. Line the bottom of a
pan with a sheet of aluminum foil or use and aluminum pan. Add 3 Tbsp of baking soda
or powdered heavy duty kitchen cleaner to each quart of water used. Heat the water to
almost boiling. Dip the silver into the water and let it remain until the tarnish disappears.
Dip the silver into the water and let it remain until the tarnish disappears. The silver
must touch the aluminum.
When using silver polish, add a few drops of ammonia and watch the results.
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HOUSEHOLD USES OF HYDROGEN PEROXIDE (H202)
Hydrogen peroxide is the only germicidal agent composed only of water and oxygen.
Like ozone, it kills disease organisms by oxidation! Hydrogen peroxide is considered the
worlds safest all natural effective surface sanitizer. It kills microorganisms by oxidizing
them, which can be best described as a controlled burning process. When hydrogen
peroxide reacts with organic material it breaks down into oxygen and water.
Toothbrush: Soak your toothbrush in 3% peroxide between brushings to kill bacteria
and stop the passing of sickness to other family members.
Whitening Teeth: Brushing your teeth with peroxide at least twice a day will find your
teeth whiter. Also, this makes your teeth bacteria and germ free.
Use it instead of mouthwash: Take one capful (the little white cap that comes with the
bottle) and hold it in your mouth for 10 minutes daily, then spit it out. No more canker
sores, and your teeth will be whiter without expensive pastes.
If you have a terrible toothache and cannot get to a dentist right away, put a capful of
peroxide into your mouth and hold it for ten minutes several times a day. The pain will
lesson greatly.
In the dishwash/rinse water: Add 2 oz or more of peroxide to the regular washing
formula to safely sanitize and eliminate the transmission of colds and diseases.
Washing meat: Use salt and peroxide to chilled water for washing fish, chicken or other
meat to kill bacteria and viruses.
Marinade: Place meat, poultry or fish in a casserole (avoid aluminum pans). Cover with
a diluted solution of peroxide. Place in a loosely covered container in the refrigerator for
half an hour. Rinse and cook.
Cleansing for vegetables and salad greens: Add salt in addition to ¼ cup peroxide to
a sink full of cold water. Wash vegetables thoroughly, rinse with cold water and drain.
This process prolongs freshness.
Leftover tossed salad: Spray with a solution of ½ cup water and 1 Tbsp of peroxide.
Drain, cover and refrigerate. Eliminates use of chemical preservatives.
To freshen kitchen: Keep a spray bottle of peroxide in the kitchen. Use to wipe off
counter tops and appliances. It will disinfect and give the kitchen a clean, fresh smell.
Works great in refrigerators and lunchboxes.
Clean your counters and table tops with peroxide to kill germs and leave a fresh
smell. Simply put a little on your dishrag when you wipe, or spray it on the counters.
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After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella
and other bacteria.
Humidifiers and steamers: Use 1 pint of peroxide to a gallon of water. This helps keep
them clean too.
Laundry: Add 8 oz of peroxide to your wash in place of bleach. You can add a cup of
peroxide instead of bleach to a load of whites in your laundry to whiten them. If there is
blood on clothing, pour directly on the soiled spot. Let it sit for a minute, then rub it and
rinse with cold water. Repeat if necessary.
Pets: For small animals (dogs and cats), use 1 oz of peroxide to 1 qt of water for their
drinking water and bath.
House and garden plants: Put 1 oz peroxide in 1 qt water. Water or mist plants with
this solution.
Sprouting seeds: Add 1 oz peroxide to 1 pint water and soak the seeds overnight. Add
the same amount of peroxide each time you rinse the seeds.
Fight fire blight and other bacterial diseases: You might try using a spray bottle of
peroxide to combat the problem. Apply the peroxide directly to plant leaves, bark and
buds where the blight is visible. In the garden, a mister works well to combat black spot
leaf disease on plants. Simply mist the leaves one or two times a week between or just
after watering.
Clean toilets and bathroom sinks: the diluted peroxide with water solution sprayed on
the toilets keep them germ free and restricts the growth of contagious disease like
colds. It also keeps them fresh smelling.
Shower: Keep a spray bottle of peroxide in the shower for spraying down the shower to
kill bacteria bugs and viruses.
Fill a spray bottle with a 50/50 mixture of peroxide and water and keep it in every
bathroom to disinfect without harming your septic system like bleach or most
disinfectants will.
Killing the fungus: If you soak your fingernails or toenails in a diluted solution of
peroxide with water, it will help in killing the present fungus.
Fungus on the feet can be killed by soaking feet in a 50/50 solution of peroxide and
water every night and let it dry.
Cleaning ears: Two or three drops of peroxide in ears can help you in cleaning the wax
build up in your ears. As you put the drop in, allow to settle for a few minutes and then
flush your ear carefully with warm water. Dry with a soft cloth.
135
Treating skin spots: Peroxide applied slowly with a gentle touch to the skin spots two
to three times a day will dry up skin problems in no time.
Soak any infections or cuts in peroxide for five to ten minutes several times a day. It
has healed gangrene.
Put a half bottle of peroxide in your bath to help rid boils, fungus or other skin
infections.
Tilt your head back and spray into nostrils with your 50/50 solution when you have a
cold or plugged sinus. It will bubble and help to kill the bacteria. Hold for a few
minutes and then blow your nose into a tissue.
If you like the natural look to your hair, spray the 50/50 solution on your wet hair after
a shower and comb through. You will not have the peroxide burnt-blonde hair like the
hair dye packages, but more natural highlights, if your hair is light brown, faddish or dirty
blonde. It also lightens gradually so it's not a drastic change.
136
HANDY HINTS
Put crackers in a plastic bag and roll with rolling pin to eliminate a crumb mess.
To make chopping nuts easier, put the nuts in a plastic bag and lightly pound with the
bottom of a coffee mug.
Add a small amount of salad oil when cooking macaroni or spaghetti to keep pasta from
sticking.
A bowl of vinegar placed in a smoky room will absorb tobacco smoke or the smell of
paint and will keep the air fresh.
To avoid scorching milk, rinse the pan with cold water before heating milk.
When baking fruit pies, cut holes in the upper crust with a thimble. Place crust on the
pie. The holes will become larger, the place the little round circles back in place. Makes
pies very decorative and serves for the steam and juice openings.
Put cream or milk on top of two-crust pies for a nice brown pie.
Put a layer of marshmallows in the bottom of a pumpkin pie and add the filling. The
marshmallows will come to the top and create a delicious topping.
Cut drinking straws into short lengths and insert through slits in pie crusts to prevent
juice from running over in the oven and permit steam to escape.
When celery loses its crispness, place it in a pan of water with raw potato slices for a
few hours. When you remove the celery, it will be crisp.
When a recipe calls for crumbled bacon, dice it before frying for more even cooking.
If your kettle becomes discolored when boiling fresh sweet potatoes, try rubbing the
inside of the kettle with cooking oil or margarine before adding the water and potatoes.
Cleanup will be easy!
If you like your spaghetti sauce a little sweeter, try adding 1 Tbsp of grape jam to your
favorite sauce.
Wrap your washed lettuce in a paper towel when storing it in the refrigerator to prevent
'rust'.
Try spraying your beaters with nonstick cooking spray before mixing cake or cookie
batters to prevent clumping.
137
Keep cabbage odor to a minimum when cooking by putting a celery rib or several lemon
wedges in the kettle.
For sweeter, richer bread pudding, use day-old cinnamon rolls instead of bread.
Next time you bake sweet bread or muffins, try greasing and sugaring pans instead of
greasing and flouring. Everyone will love the slight hint of added sweetness.
Freezing blueberries is a snap. Put dry, unwashed blueberries in a container, seal and
freeze up to 2 months without losing flavor or quality.
To toast coconut for cakes, put in pie pan and place in moderate oven. Stir often from
edges to brown evenly.
When beating egg whites do not tap beater on bowl of egg whites. The jerking of beater
will cause the whites to lose a great deal of their fluffiness. The beater should be tapped
on the hand to clear off the whites.
Rub the bottom of the soup cup with a sliced whole garlic to accent the flavor of Navy
Bean Soup.
Eggs should be at least three days old before using in cakes.
Remove ink stains from clothes by spraying with hair spray.
Clean a thermos bottle by filling with water and dropping in 4 Alka-Seltzer tablets; let it
soak for 1 hour.
Unclog a drain by dropping 3 Alka-Seltzer tablets down the drain followed by a cup of
white vinegar.
Clean a stainless steel sink by sprinkling baking soda on a damp sponge, scrub and
rinse.
Substitute ¾ cup Aunt Jemima syrup for each cup of sugar when cooking.
Barbasol shaving cream rubbed between your hands will remove grease and grime
without water.
To clean baked on food from a baking dish, place a sheet of bounce in the bottom of the
pan, fill with water and let it set overnight.
For fluffier pancakes and waffles, substitute club soda for liquid in the recipe.
Mix 1 1/3 cups of non-fat powdered dry milk with ¾ cup of water and place frozen fish in
to thaw. This eliminates the frozen taste returning the fresh-caught flavor.
138
For a moist ham, empty a can of Coca-cola into the baking pan, wrap in aluminum foil
and bake. Remove from oven 30 minutes before ham is done and remove the foil.
Continue baking allowing the coke and the drippings to mix for a sumptuous brown
gravy.
For a buttermilk substitute, mix 1 cup milk with 1 ¾ Tbsp of cream of tartar.
Use 2 toothpicks to skewer 2 or 3 sausage links together and they are easier to turn and
brown more evenly.
For a simple brass and copper cleaner, mix equal parts of Gold Medal flour and Morton
salt with 1 tsp of white vinegar to make a paste.
For minor kitchen burns, apply Miracle Whip, let set then wipe it off.
Waxed dental floss is good for closing the stuffed cavities of a chicken or turkey.
Before grating cheese, spray the grater with Pam to make it easier to clean.
For a sour cream substitute, mix 3 – 4 drops of lemon juice with 1 cup Reddi Whip and
let stand for 30 minutes before using.
Half the sugar used in baking may be replaced with honey.
Briefly chew a piece of Wrigley's Spearmint gum then attach to fishing line for bait.
Keep a toothbrush around the kitchen sink – you will find it useful in cleaning rotary
beaters, graters, choppers and similar kitchen utensils.
When your hands are badly stained from gardening, add a tsp of sugar to the soapy
lather you wash them in.
To whiten laces, wash them in sour milk.
To remove burned on starch from your iron, sprinkle salt on a sheet of waxed paper and
slide iron back and forth several times. Then polish it with silver polish until roughness
or stain is removed.
Dip a new broom in hot salt water before using. This will toughen the bristles and make
it last longer.
Try waxing your ashtrays. Ashes won't cling, odors won't linger and they can be wiped
clean with a paper towel or disposable tissue. This saves washing.
Plant a few sprigs of dill near your tomato plants to prevent tomato worms on your
plants.
139
Marigolds will prevent rodents.
You can clean darkened aluminum pans easily by boiling in them 2 tsp of cream of
tartar mixed with a quart of water. Ten minutes will do it.
Soak colored cottons overnight in strong salt water and they won't fade.
If a cracked dish is boiled for 45 minutes in sweet milk, the crack will be so welded
together that it will hardly be visible and will be so strong it will stand the same usage as
before.
To preserve leftover egg yolks for future use, place them into a small bowl and add 2
Tbsp of salad oil. Then refrigerate. The egg yolks will remain soft and fresh and egg
yolks kept in this way can be used in many ways.
To keep egg yolks from crumbling when slicing hard cooked eggs, wet the knife before
each cut.
Bread crumbs added to scrambled eggs will improve the flavor and make larger
helpings possible.
Add a little vinegar to the water when an egg cracks during boiling. It will help seal the
egg.
Setting eggs in a pan of warm water before using will release all the white from the
shells.
To prevent crust from becoming soggy with cream pie, sprinkle crust with powdered
sugar.
Put a layer of marshmallows in the bottom of a pumpkin pie, and then add the filling.
You will have a nice topping as the marshmallows will come to the top.
Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
Use a strawberry huller to peel potatoes which have been boiled in their jackets.
Use greased muffin pans as molds when baking stuffed green peppers.
If you add a little milk to water in which cauliflower is cooking, the cauliflower will remain
attractively white.
It is easy to remove the white membrane from oranges-for fancy desserts or salads-by
soaking them in boiling water for five minutes before you peel them.
A leaf of lettuce dropped into the pot absorbs the grease from the top of the soup.
Remove the lettuce and throw it away as soon as it has served its purpose.
140
To prevent splashing when frying meat, sprinkle a little salt into the pan before putting in
the fat.
Small amounts of leftover corn may be added to pancake batter for variety.
To melt chocolate, grease the pan in which it is to be melted.
Dip the spoon in hot water to measure shortening, butter, etc,. The fat will slip out more
easily.
Use the type can opener that leaves a smooth edge and remove both ends from a flat
can (the size can that tuna is usually packed in) and you have a perfect mold for
poaching eggs.
Use the divider from an ice tray to cut biscuits in a hurry. Shape dough to conform to
size of divider and cut. After baking, biscuits will separate at dividing lines.
Try using a thread instead of a knife when a cake is to be cut while it is hot.
If it's important for you to get walnut meats out whole, soak the nuts overnight in salt
water before you crack them.
For quick and handy seasoning while cooking, keep on hand a large shaker containing
six parts of salt and one part of pepper.
Dip your bananas in lemon juice right after they are peeled. They will not turn dark and
the faint flavor of lemon really adds quite a bit. The same may be done with apples.
In making custard pies, bake at a high temperature for about ten minutes to prevent
soggy crust. Then finish baking at a low temperature.
Folding the top crust over the lower crust before crimping will keep the juices in the pie.
141

Church Cookbook - Eastern Gate Baptist Church

Transcription

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