Radio Given Recipes - August 1999

Radio Given Recipes August

Aug. 2 - Aug. 7 Aug. 9 - Aug. 14 Aug. 16 - Aug. 21 Aug. 23 - Aug. 28 Aug. 30 - Aug. 31

APPLE BUTTER 8-2-99 Top of page

15 apples, cut in thin slices
1 qt. apple cider
2 tbsps. apple cider vinegar
3 cinnamon sticks
2 whole cloves
¼ tsp. ground cloves
¼ tsp. allspice

Put in non aluminum pan and bring to boil. Lower heat and simmer 1-1½ hours until pulpy. Mash through a food mill or colander. Cook over medium heat until all liquid is evaporated. 30-35 minutes.

HOT GERMAN POTATO SALAD with Hungry Jack Scalloped Potatoes (7-5-99) 8-2-99

1 box hungry jack creamy scalloped potatoes
½ cup hormel real bacon bits
2 tbsps. sugar
½ celery seed
½ tsp. pepper
2 2/3 cup boiling water
1 cup milk
1 tbsp. vinegar
1 tbsp. WOR sauce
1 cup sauerkraut, drained

Throw in red and green peppers, chopped to taste. Combine all ingredients except sauce packet. Put all ingredients in a 2 quart casserole dish. Bake at 400 for 35-40 minutes. Let stand a few minutes before serving.

FIESTA CHEESECAKE (2-5-99) 8-2-99

1½ cups finely crushed tortilla chips
¼ cup butter or margarine
2 8 oz. pkgs. cream cheese, softened
1 3 oz. pkg. cream cheese, softened
2 large eggs
2½ cups (10 ounces) shredded Monterey Jack cheese with peppers
1 4 ounce can chopped green chilies, drained
¼ teaspoon ground red pepper
1 8 ounce carton sour cream
½ cup chopped green pepper
½ cup chopped sweet yellow pepper
½ cup chopped sweet red pepper
½ cup green onions
1 medium tomato, chopped
2 Tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley (optional)

Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch spring form pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired. Yield: one 9 inch cheesecake or 25 appetizer servings.

M&M DREAM BARS 8-2-99

2 cups oatmeal
1 cup brown sugar
1 tsp. baking soda
1½ cups flour
½ cup coconut
½ tsp. salt
1 cup melted margarine
1 can sweetened condensed milk
1/3 cup peanut butter
1 cup M&M's
1 cup chocolate chips

Combine first 6 ingredients; mix well and add the margarine, stirring just until moist: reserve 1½ cups of crumbs for a topping. Press the rest of the crumbs into bottom of a greased 9x13" pan. Bake at 375° to 12 minutes. Combine the sweetened condensed milk with the peanut butter; spread over baked crust. Sprinkle on the M&M's and chocolate chips. Sprinkle on the reserved crumbs and press down slightly. Bake 15-20 minutes more. Cool the bars before cutting.

MICROWAVE ZUCCHINI MEATLOAF (7-30-99) 8-2-99

2 lbs. ground beef
2 cups coarsely grated zucchini unpeeled
1 cup dry italian seasoning bread crumbs
½ cup grated parmesan
1 tbsp. chopped parsley (optional)
1 small onion, finely chopped
2 tsps. instant beef bouillon, or 2 dissolved cubes
1 cup milk
1 large beaten egg

Mix all well. Put in 3 qt casserole dish. Arrange in a doughnut shape for faster cooking. Microwave 20-25 minutes, turn frequently, spoon off drippings. stick with fork to test doneness. Or bake in oven for 1½ hours at 350°.

CREAMY COLESLAW DRESSING 8-3-99

1½ cups sugar
2 cups mayo or salad dressing
½ cup tarragon vinegar
½ cup oil

Mix together and pour over cabbage.

FRUIT ROLL-UPS (mar/apr98pg5) 8-3-99

6-8 slices white bread
1 stick margarine
6-8 tsps. jam or jelly
Some cinnamon/sugar

Roll out bread slices until flat. Melt margarine. Brush both sides of each slice with margarine. Place on cookie sheet. Spoon on 1 tsp. jam per slice spread evenly. Roll up bread; place seam side down on cookie sheet. Bake at 400°, for 15 minutes. While hot, dust with cinnamon or sugar.

APPLE BUTTER (8-2-99) 8-3-99

15 apples, cut in thin slices
1 qt. apple cider
2 tbsps. apple cider vinegar
3 cinnamon sticks
2 whole cloves
¼ tsp. ground cloves
¼ tsp. allspice

Put in non aluminum pan and bring to boil. Lower heat and simmer 1-1½ hours until pulpy. Mash through a food mill or colander. Cook over medium heat until all liquid is evaporated. 30-35 minutes.

SALMON ZUCCHINI CASSEROLE 8-3-99

1 can salmon
3 cups zucchini, sliced and peeled ¼" thick
1 clove garlic
3 tbsps. butter
½ tsp. salt
1/8 tsp. pepper
4 ozs. cheddar cheese, shredded
1 cup sour cream
¼ tsp. oregano
½ cup buttered bread crumbs

Sauté zucchini in butter and garlic. Mix all but crumbs. Put in a buttered 1½ qt. casserole top with crumbs. Bake 375° 20 minutes.

OKRA HINTS: 8-3-99

Do not boil and is used in gumbo and creole.
Don't grow okra bigger than your thumb.

OKRA

Cut into 1" chunks and dip in egg and cracker crumb mixture. Brown in skillet or on cookie sheet. Bake in oven. Freezes great.

OKRA (Breaded fried) 8-3-99

3-4 okra

Fry 3 pieces of bacon until crisp. Remove bacon. Wash okra. Slice. Dip into 1 egg mixed with 2 tbsps. water. Dip into very fine cracker crumbs. Brown okra in grease, onion and green pepper. Add 3 large peeled tomatoes or 1 1 pound can tomatoes. Heat through. Top with cheese.

ZUCCHINI WITH BROWN SUGAR 8-3-99

Cut/peel sauté in butter. Cook down and add salt and pepper. Add 2 tbsps. brown sugar.

TO CONTROL APPLE MAGGOTS (jul/aug96pg2) 8-3-99

1 part molasses
9 parts water
1 tsp. yeast

Mix ingredients together in a jug. Cover and allow to ferment 48 hours. Uncover and hang in tree

ZUCCHINI BARS (7-19-99) 8-3-99

2 cup sugar
½ cup oil
½ cup applesauce
3 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoon baking soda
½ teaspoons baking powder
1 teaspoon vanilla
2 cups shredded zucchini
¾ cup oatmeal
1 cup chopped nuts
1 cup raisins

Mix altogether and pour into a greased jelly roll pan. Bake 350° 20 minutes, until toothpick comes out clean.

Frosting:

1 stick margarine, softened
1 teaspoon almond extract
2 teaspoons vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened

Blend together and frost bars.

VEGETABLES KELLEY (may/jun79pg3) 8-3-99

2 cups green beans (frozen)
1½ cup sliced onions
2 cups celery
1½ cup sliced carrots
2 cups tomatoes
3 tablespoons minute tapioca
½ teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter
Green pepper (optional)

Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.

M&M DREAM BARS (8-2-99) 8-3-99

Combine first 6 ingredients; mix well and add the margarine, stirring just until moist: reserve 1½ cups of crumbs for a topping. Press the rest of the crumbs into bottom of a greased 9x13" pan. Bake at 375° to 12 minutes. Combine the sweetened condensed milk with the peanut butter; spread over baked crust.Sprinkle on the M&M's and chocolate chips. Sprinkle on the reserved crumbs and press down slightly. Bake 15-20 minutes more. Cool the bars before cutting.

FAMILY REUNION PORK BURGERS 8-4-99 (JoAnna Lund)

½ cup chopped onion
½ lb. lean ground pork or 1 lean pork roast, ground
1 15 oz. can tomato sauce
2 tbsps. brown sugar or sugar twin
1 tbsp. vinegar
1 tbsp. WOR sauce
¼ cup grape spreadable fruit
1 tbsp. + 1 tsp. flour

Spray pan with butter flavored Pam and brown and drain first 2 ingredients. Add the rest. Stir to boil. Reduce heat and simmer on low for 10-15 minutes.

PICNIC MACARONI SALAD (JoAnna Lund) 8-4-99

3 cups cold, cooked elbow macaroni, rinsed and drained
¾ cup shredded reduced fat cheese
¼ cup 97% fat free ham
¼ cup chopped onion
1¼ cups shredded carrots
¾ cup chopped celery
½ cup fat free mayonnaise
½ cup sweet pickle relish
1 tsp. prepared mustard
¼ tsp. black pepper

Stir and add to macaroni. Stir in ¾ cup tomatoes and chill.

OLD TIME PEA SALAD 8-4-99 (JoAnna Lund)

2 (15½-16 oz.) cans of baby peas, drained
2 tbsps. finely chopped onion
2 tbsps. chopped green pepper
½ cup shredded carrots
1/3 cup fat free mayonnaise
2 tsps. mustard
¼ tsp. pepper

Mix together in a bowl first 4 ingredients. Blend rest and mix with vegetables. Add 1 hard cooked egg. Refrigerate.

ALL AMERICAN POTATO SALAD 8-4-99 (JoAnna Lund)

3 cups diced cooked potatoes
¾ cup fat free mayonnaise
1 tsp. prepared mustard
¼ cup pickle relish
½ tsp. celery seed
1/8 tsp. black pepper

Mix and add potatoes. Add ½ cup chopped onion, 1 cup chopped celery, 2 hard cooked eggs, chopped. Stir and refrigerate.

HAWAIIAN STRAWBERRY PIE 8-4-99 (JoAnna Lund)

2 cups fresh sliced strawberries, layered in a 6 oz. Keebler graham cracker pie crust
1 4 serving sugar free strawberry jello
1 4 serving sugar free vanilla pudding
1 cup crushed pineapple in fruit juice, drained reserve ½ cup liquid
1 cup water

Mix dry jello and dry pudding in the ½ cup reserved juice and water. Stir constantly over medium heat. Cook 10 minutes until thick. Pour hot over strawberries and put in refrigerator. Let cool 2 hour. Mix 1 . coconut extract, 1 cup cool whip free. Top pie and sprinkle 2 tbsps. flaked coconut. Refrigerate. Serves 8.

ROYAL RASPBERRY CAKE (6-4-99) 8-5-99

2 cups flour
½ tsp. salt
1 tbsp. baking powder
1 tsp. vanilla
3½ cups fresh raspberries
1/3 cup sugar
1 egg
1 cup milk
¼ cup margarine

Stir together the flour, salt and baking powder; set aside. Cream butter with sugar; stir in egg, milk and vanilla. Add the dry ingredients; pour into a 9x13" pan. Spread berries over the batter. Bake at 350°, for 30-35 minutes.

Glaze:
1½ cup powdered sugar
2 tbsps. cream
1 tsp. vanilla

Combine ingredients; beat well. Spread glaze over cake while still hot.

CUCUMBER QUICK BREAD 8-5-99

3 eggs
2 cups sugar
2 cups cucumbers, seeded peeled, grated
1 cup vegetable oil
1½ tsps. vanilla
3 cups flour
1 cup chopped nuts
1½ tsps. ground cinnamon
1 tsp. baking soda
1 tsp. salt
¼ tsp. baking powder

In a mixing bowl beat eggs, sugar, cucumbers, oil and vanilla till well blended. Combine remaining ingredients. Pour into 2 9x5x3" greased loaf pans. Bake 350° 60-65 minutes Test with toothpick. Cool 10 minutes before removing from pans to rack.

PEANUT BUTTER CUPCAKES (7-2-99) 8-5-99

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

Cream first 3 ingredients. Add eggs, vanilla and mix well. Combine the next 3 and add to creamed mixture alternately with milk. Fill paper lines tins with ¼ cup batter each and press 1 peanut butter cup in center, until its flush with the batter. Bake 350° 22-24 minutes.

M&M DREAM BARS (8-2-99) 8-5-99

MARION MARKET BANANA PECAN BREAD From Eleanor Bowen (5-12-99) 8-5-99

1½ cups margarine
3½ cups sugar
7 eggs
1 tbsp. baking soda
1 tbsp. vanilla
2 cups soured milk
7 cups flour
2¼ cups mashed bananas
1½ cups chopped pecans

Cream the margarine and sugar with a hand mixer. Beat in the eggs, milk, baking soda, vanilla and flour. Stir in the banana and nuts by hand. Bake in greased 8x4" loaf pans at 325° for 60-70 minutes. Makes 6-7 loaves. Let cool in pans for 10 minutes, then turn out on wire racks to cool. Wrap loaves in plastic if freezing. To sour milk, add ½ tbsp. cider vinegar to 2 cups fresh milk and let set at room temperature for 2-3 hours.

ULTIMATE BROWNIES (Jenny Bromwell from Martha Stewart) (7-10-99) 8-5-99

1 cup (2 sticks) unsalted butter, room temperature (plus more for dish and parchment)
1 2/3 cups sifted all purpose flour, plus more for parchment
8 oz. unsweetened chocolate, chopped
5 large eggs
2 teaspoons pure vanilla extract
3 1/4 cups sugar
1/4 teaspoon salt
7 oz. semisweet chocolate, cut into chunks (1¼ cups)

Heat oven to 425 degrees. Butter a 9 x 13 glass baking dish, and line with parchment. Butter and flour the parchment. Set the dish aside. Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside. In the bowl of an electric mixer fitted with a whisk attachment, combine eggs, vanilla, and sugar; beat on high speed 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating to combine. Fold in the semisweet chocolate chunks. Pour the batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 - 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container up to 1 week.

BLUEBERRY PIE (7-23-99) 8-5-99

Crust:

1 cup flour
1 stick margarine
2 tbsps. powdered sugar
¼ cup chopped pecans

Combine and press into pie pan. Bake 350° 15 minutes.

Filling:

1 cup fresh blueberries
½ cup sugar
1 tbsp. cornstarch
¼ cup water

Combine in a saucepan and cook till thick and bubbly. Remove from heat and add 1 tbsp. butter and 1 tsp. lemon juice. Let cool and fold in 2 cups blueberries. Pour into pie shell. Refrigerate. When chilled top with whipped topping. Keep refrigerated. Can also be made in a 9x13" pan and double filling.

Tip: To keep pie crust from getting soggy. Prebake crust. Cool filling. Brush bottom of crust with egg white. Bake in hot oven first 15 minutes on lower rack.

VEGETABLES KELLEY (may/jun79pg3) 8-5-99

Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.

FRESH PEACHES IN JANUARY (7-30-99) 8-6-99

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

BLUEBERRY PIE (missed one from april found this one in july) 8-6-99

BLUEBERRY PIE (7-23-99) 8-6-99

Crust:

1 cup flour
1 stick margarine
2 tbsps. powdered sugar
¼ cup chopped pecans

Combine and press into pie pan. Bake 350° 15 minutes.

Filling:

1 cup fresh blueberries
½ cup sugar
1 tbsp. cornstarch
¼ cup water

Tip: To keep pie crust from getting soggy. Prebake crust. Cool filling. Brush bottom of crust with egg white. Bake in hot oven first 15 minutes on lower rack.

EGGPLANT RECIPES 8-6-99

Pull off stickers. Cut top slice a little off bottom. Cut eggplant in patties. Wash into egg and cracker crumbs or corn meal. Fry in oil.

Slice lengthwise slice opposite, cubes. Put cubes in saucepan with 1/2-1/3 cup water. Boil until tender. Put in Tupperware colander for 1 hour. Put in a bowl and add 2 beaten eggs, 1½ cups seasoned bread crumbs. Mix well. Refrigerate overnight or longer. Get skillet hot add some oil. Put 3 mounds, 2 tbsps. in pan and flatten a little. Brown on both sides.

ZUCCHINI SOUP 8-6-99

2 cups chicken broth
3 cups chopped zucchini
1 tsp. curry powder
¾ tsp. sugar
ground pepper
salt, optional
1 8 oz. pkg. cream cheese

Cook all but cheese until soft. Blend until soup. Cool a bit first or small amount. When hot can explode. Return blended mix to pan and chunk cheese. Add cheese. While cheese melts wish until mixed. Garnish with nutmeg.

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 8-6-99

2½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup softened margarine or butter
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candy
1 tbsp. sugar
4 ozs. vanilla flavored candy coating

Combine flour, cocoa, and soda mix well. Cream margarine and both cups of sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. If dough is too crumbly cover with plastic and refrigerate for 30 minutes to one hour. Preheat oven 375°. Enclose 1 Rolo candy into 1 tbsp. dough, covering well. Combine 1 tbsp. sugar with remaining pecans. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 7-10 minutes or until slightly cracked. Cool on cookie sheet for another 2 minutes. Remove to wire rack to cool completely. Drizzle with melted vanilla candy coating if desired.

SOLDIERS GROVE, WISCONSIN JAR PICKLES (sep/oct96pg2) 8-6-99

1 gallon small cucumbers
4 stalks dill
2 chopped medium onions
2 cut up garlic cloves
2 cups white vinegar
½ cup canning salt
½ cup sugar

Loosely pack the cucumbers in a one gallon jar. Add the dill, onion and garlic. Combine the vinegar, salt and sugar. Stir until dissolved. Pour into jar. Fill with cold distilled water. Shake to mix. Let stand at room temperature for 24 hours. Refrigerate. Ready to eat in 1-2 weeks.

MARION MARKET BANANA PECAN BREAD From Eleanor Bowen (5-12-99) 8-6-99

1½ cups margarine
3½ cups sugar
7 eggs
1 tbsp. baking soda
1 tbsp. vanilla
2 cups soured milk
7 cups flour
2¼ cups mashed bananas
1½ cups chopped pecans

Tip: To keep pie crust from getting soggy. Prebake crust. Cool filling. Brush bottom of crust with egg white. Bake in hot oven first 15 minutes on lower rack. 8-6-99

CRICKET BAIT (jun65pg3) 8-7-99

9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of paris
1½ ozs. cocoa

Mix together Place in bottle caps near crickets.

MICROWAVE ZUCCHINI MEATLOAF (7-30-99) 8-7-99

NEW ANT SOLUTION 8-7-99

Yeast and powdered sugar.

M&M DREAM BARS (8-2-99) 8-7-99

BLUEBERRY PIE (missed one from april found this one in july) 8-7-99

BLUEBERRY PIE (7-23-99) 8-7-99

Crust:

1 cup flour
1 stick margarine
2 tbsps. powdered sugar
¼ cup chopped pecans

Combine and press into pie pan. Bake 350° 15 minutes.

Filling:

1 cup fresh blueberries
½ cup sugar
1 tbsp. cornstarch
¼ cup water

Tip: To keep pie crust from getting soggy. Prebake crust. Cool filling. Brush bottom of crust with egg white. Bake in hot oven first 15 minutes on lower rack.

BIG BATCH HOT SALSA 8-7-99

12 cups chopped tomatoes
2 large onions
1 red pepper
6 Jalapenos peppers (person called in and suggested only using 3, use judgment)
2 cloves garlic
¼ cup vinegar
½ cup sugar
2 tsps. salt, to taste
2 cans tomato paste
2 cups water
2-4 dried chilis (optional)
1 tbsp. oregano
2 tbsps. chili powder
2 tbsps. garlic powder

Mix all. Simmer one hour, stirring frequently. Put in clean jars and process 25 minutes.

HAWAIIAN STRAWBERRY PIE (8-4-99) (JoAnna Lund) 8-7-99

Mix dry jello and dry pudding in the ½ cup reserved juice and water. Stir constantly over medium heat. Cook 10 minutes until thick. Pour hot over strawberries and put in refrigerator. Let cool 2 hour. Mix 1 tsp. coconut extract, 1 cup cool whip free. Top pie and sprinkle 2 tbsps. flaked coconut. Refrigerate. Serves 8.

PEANUT BUTTER CUPCAKES (7-2-99) 8-7-99

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

M&M DREAM BARS (8-2-99) 8-9-99 Top of page

HARDY MEXICAN PIZZA 8-9-99

1 tbsp. cornmeal
1½ cups flour
1 cup whole wheat flour
2 tsps. baking powder
½ tsp. salt
¾ cup room temperature beer
¼ cup oil

Toppings

1 16 oz. can refried beans
1 lb. ground beef
1/3 cup chopped onion
1 8 oz. can tomato sauce
1 4.5 oz. can green chilis, undrained
2 cups mozzarella cheese, or any kind
1 medium red or green bell pepper
3-4 pitted olives, optional

If desired can add following:

oregano
marjoram
sour cream
salsa

Bake 400° on a greased 14" pizza pan sprinkled with cornmeal 25-35 minutes. In a bowl combine ½ cup flour, whole wheat flour, salt, baking powder, oil and beer. Mix well stir in ¼-½ cup flour to form stiff dough on floured surface. Knead in remaining flour. Roll dough into 14" round. Put in pan and spread on beans. Let stand 5 minutes. Garnish with sour cream and taco sauce.

SALSA 8-9-99

1 pkg. Mrs. Wage's mix
10-12-15 lbs. tomatoes
1 cup vinegar, white or cider
1 whole onion, chopped
Peppers to taste
add some spices (paprika, onion, garlic powder)

Scald tomatoes, core and peel. Simmer 10 minutes, unless a lot. Can 40 minutes in water bath or freeze.

GREEN TOMATO SALSA 8-9-99

5 qts. Tomatoes (10% need to be green)
6-8 hot pepper
4 chopped green peppers
2 large white onions
½ cup white vinegar
2 tbsps. cumin and coriander
1 tbsp. oregano
large can tomato paste

Grind vegetables and mix with spices. Cook down and add tomato paste at the end. Seal; hot water bath for 75 minutes or pressure cook, 5 lbs. for 5 minutes

FRESH TOMATO SALSA 8-9-99

2 lbs. tomatoes
2 fresh Jalapeno or Serrano chilies
¼ medium onion, white
½ cup fresh cilantro
1 tsp. minced garlic
1 tsp. sugar
1½ tbsp. fresh lime juice
¼ tomatoes ¼" diced

Transfer to bowl. Wear rubber gloves to chop and dice chilis. Finely chop enough to ¼ cup onion and chop cilantro garlic into tomatoes along with sugar and lime juice salt and pepper to taste. Make an hour ahead. Refrigerate.

DEE'S SIMPLE DESSERT 8-9-99

1 can cherry pie filling
½ bag mini marshmallows
6-8 bananas, chop (to taste)
coconut, optional
nuts, optional

Stir.

JOANNA LUND'S PRETZEL STRAWBERRY DESSERT (6-25-99) 8-9-99

4 ozs. crushed pretzels
sugar substitute for 4 tsps. sugar
8 tsps. reduced calorie margarine
8 ozs. reduced calorie cream cheese
sugar substitute for 3 tbsps. sugar
2 cups reduced calorie whipped topping
1 pkg. sugar free strawberry gelatin
2 cups boiling water
4 cups strawberries, sliced

Combine pretzels, sweetener and margarine; press into a 9x13" pan. Bake at 350° for 15 minutes. Combine cream cheese and sugar; fold in the whipped topping and spread over the cooled crust. Put mixture in the freezer for at least a half hour, but no more than 1 hour; then put in refrigerator. Dissolve gelatin in water let cool to lukewarm add strawberries and pour over cream cheese mixture. Chill until
firm, for 8-12 hours; high for 4-6 hours.

SALSA (jul/aug87pg7) 8-9-99

4 medium tomatoes, peeled & chopped fine
½ cup chopped onion
½ cup chopped celery
¼ cup chopped green pepper
¼ cup vegetable oil
1 tbsp. vinegar
1-2 tsps. sugar
1/8-¼ tsp. salt
dash pepper
2-3 tbsps. Jalapeno or green chilies, chopped & seeded

Combine ingredients. Refrigerate several hours. Stir occasionally.

LEMONADE COOKIES (mar70pg2) 8-9-99

1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar

Cream butter and 1 cup sugar together. Add eggs and beat until light and fluffy. Sift flour and soda together and add alternately to the cream mixture with ½ cup lemonade concentrate. Drop dough from a teaspoon two inches apart onto ungreased cookie sheet. Bake at 400° for 8 minutes or until light brown around the edges. Brush hot cookies with rest of lemonade and sprinkle with sugar. Cool on rack.

JOANNA LUND'S PRETZEL STRAWBERRY DESSERT (6-25-99) 8-10-99

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 8-10-99

THE CHOCOLATE CHIP COOKIES(6-25-99) 8-10-99

1 stick of butter
12 oz. chocolate chips
3 eggs - slightly beaten
½ cup sugar
2 tsp. vanilla
1½ cups flour
½ tsp. baking soda
pinch of salt
18 oz white chocolate chips (there was a dispute on where to find 18 oz bags of these, I would use a
10-12 oz. bag myself)
1 cup chopped nuts

In a saucepan melt the first two ingredients, stir in eggs, sugar, vanilla and mix well. Set aside. In a large bowl combine: flour, soda, salt, white chocolate chips and nuts. Mix well. pour first mixture over dry ingredients and mix well. Chill dough 'til firm. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 350° for 12-14 minutes. These cookies can be frozen.

FRENCH CARAMEL BARS (sep/oct98pg7) 8-10-99

¾ cup margarine or butter, melted
1 pkg. Pillsbury regular French Vanilla cake mix
1 egg
2½ cups quick cooking rolled oats
1 can Pillsbury Creamy Supreme Caramel Pecan or Coconut Pecan frosting
1-12 oz. pkg. Semi sweet chocolate chips
(Pecans optional)

Spray a 15"x10"x1" pan with non stick spray. In a bowl, combine margarine and cake mix (reserving 3 tbsps.). Add egg and mix, then stir in oats. Press 2/3 of this mixture in the bottom of the pan. Microwave the frosting (in a microwave safe bowl) for 1 minute on high. Add reserved cake mix to this and stir until large lumps disappear. Drizzle ½ of the frosting mix over the cake mix in bottom of pan and spread evenly. Sprinkle with chips and pecans then drizzle with remaining frosting. Crumble remaining 1/3 cake mix over and bake at 350° for 25-30 minutes.

VEGETABLES KELLEY (may/jun79pg3) 8-10-99

Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.

M&M DREAM BARS (8-2-99) 8-10-99

HARDY MEXICAN PIZZA (8-9-99) 8-10-99

1 tbsp. cornmeal
1½ cups flour
1 cup whole wheat flour
2 tsps. baking powder
½ tsp. salt
¾ cup room temperature beer
¼ cup oil

Toppings

If desired can add following:

oregano
marjoram
sour cream
salsa

FRIENDSHIP SOUP IN A JAR (Taste of Home) (1-15-99) 8-11-99

½ cup split peas
1/3 cup beef bouillon, dry
1/3 cup pearl barley
½ cup dry lentils
¼ cup minced onion
2 tsps. Italian seasonings
½ cup uncooked long grain rice
½ cup or more macaroni, small pasta (to fill jar)

1 lb. ground meat
3 qts. water
1 28 oz. can diced tomatoes and juice

(Method put on gift tag)
In a large pan brown 1 lb. ground meat, (can use mexican sausage) drain and rinse. Remove pasta from top of the jar and set aside. Pour contents of jar in pan. Add 12 cups of water, tomatoes and meat. Bring to boil. Cook till peas and lentils are tender. Add macaroni, cover and simmer 15-20 minutes. 16 servings.

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 8-11-99

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave another 5 minutes. Cool and refrigerate.

DIABETIC PEACH JAM (7-21-99) 8-11-99

1 qt. peaches
3-4 tsps. artificial sweetener
2 tbsps. lemon juice
1 box powdered pectin

Crush peaches in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized Kerr half pint jars to within ¼" of top. Put on cap, screw band tight. When cool store in refrigerator. Yield: 2½ half pints.

VEGETABLES KELLEY (may/jun79pg3) 8-11-99

Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.

KAREN'S TATER TOT CASSEROLE 8-11-99

1 lb hamburger - brown & drain with salt & pepper to taste
Press into bottom of 9x13 pan
1 can of cream of mushroom soup - spread over hamburger
1 can of french cut green beans, drained - pour over hamburger and soup
1 more can of cream of mushroom soup, reserve a little and mix with 2 tbsps. of milk
salt & pepper on top

Put tator tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tator tots. Bake at 350° for 35 minutes. Brown tator tots.

THE CHOCOLATE CHIP COOKIES (6-25-99) 8-11-99

1 stick of butter
12 oz. chocolate chips
3 eggs - slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
pinch of salt
18 ozs. white chocolate chips (there was a dispute on where to find 18 oz bags of these, I would use a
10-12 oz. bag myself)
1 cup chopped nuts

DIABETIC PEACH JAM (7-21-99) 8-12-99

1 qt. peaches
3-4 tsps. artificial sweetener
2 tbsps. lemon juice
1 box powdered pectin

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 8-12-99

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

TOMATO PRESERVES (sep/oct89pg2) 8-12-99

5 lbs. firm, ripe, red or yellow tomatoes
8 cups sugar
1 orange, sliced thinly (with rind)
1 lemon, sliced thinly (with rind)

Peel and quarter tomatoes. Cover with sugar and let stand overnight. Drain and reserve syrup. Heat syrup to boiling point, till it spins a thread (at 232°). Add tomatoes, lemon, orange, and heat over low heat, till tomatoes are transparent. Place in jars and seal. Cinnamon sticks can be added.

FRESH PEACHES IN JANUARY (7-30-99) 8-12-99

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

BANANA BREAD W/COCONUT PUDDING (7-21-99) 8-12-99

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

FREEZING PEACHES: (7-14-99) 8-12-99

Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix thoroughly. Pour on 1 can (6 oz.) frozen orange juice, thawed; mix well. Put in freezer containers.

FROZEN FRUIT SALAD (7-14-99) 8-12-99

1 6 oz. can frozen orange juice
1 6 oz. can frozen lemonade
1 can crushed pineapple and juice
1 cup sugar

Put in any kind of fruit you want. Bottle of 7-up (10 oz.) 2 bananas sliced. Can use canned fruit, drained. Mix and freeze.

SALMON ZUCCHINI CASSEROLE (8-3-99) 8-12-99

Sauté zucchini in butter and garlic. Mix all but crumbs. Put in a buttered 1½ qt. casserole top with crumbs. Bake 375° 20 minutes.

MARION MARKET BANANA PECAN BREAD From Eleanor Bowen (5-12-99) 8-13-99

1½ cups margarine
3½ cups sugar
7 eggs
1 tbsp. baking soda
1 tbsp. vanilla
2 cups soured milk
7 cups flour
2¼ cups mashed bananas
1½ cups chopped pecans

ZUCCHINI BARS (7-19-99) 8-13-99

2 cups sugar
½ cup oil
½ cup apple sauce
3 eggs
2 cups flour
1 tsp. cinnamon
1 tsp. salt
2 tsps. baking soda
½ tsp. baking powder
1 tsp. vanilla
2 cups shredded zucchini
1 small carrot, grated
¾ cup oats
1 cup nuts, chopped
1 cup raisins

Mix all ingredients well, pour into a jelly roll pan. Bake at 350° for about 20 minutes, or more (test with a toothpick for doneness.) Let cool.

Frosting:
½ cup margarine
¼ tsp. almond extract
2 tsps. vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened

Mix all ingredients, spread on bars when cool.

SALSA (8-9-99) 8-13-99

1 pkg. Mrs. Wage's mix
10-12-15 lbs. tomatoes
1 cup vinegar, white or cider
1 whole onion, chopped
Peppers to taste
add some spices (paprika, onion, garlic powder)

Scald tomatoes, core and peel. Simmer 10 minutes, unless a lot. Can 40 minutes in water bath or freeze.

SALSA (jul/aug87pg7) 8-13-99

Combine ingredients. Refrigerate several hours. Stir occasionally.

RHUBARB CAKE DESSERT (6-23-99) 8-13-99

1 pkg. yellow cake mix, prepared as on box
4-5 cups of finely chopped rhubarb, put on top of cake
1 cup sugar, sprinkle on rhubarb
2 half pints of whipping cream pour over top

Bake at 350 for 50-60 minutes. When removed bottom will be a lush custard.

CRANBERRY CHEESE BARS 8-13-99

2 cups all purpose flour
1½ cups quick cooking or old fashioned oats, uncooked
¾ cup plus 1 tablespoon firmly packed light brown sugar, divided
1 cup (2 sticks) butter or margarine, softened
1¾ cups M&M's Chocolate Mini Baking Bits, divided
1 8 ounce pkg. package cream cheese
1 14 ounce can Sweetened Condensed Milk
¼ cup lemon juice
1 teaspoon vanilla extract
2 tablespoon cornstarch
1 16 ounce can whole berry cranberry sauce

Preheat oven to 350°. Lightly grease 9 x 13" baking pan; set aside. In large bowl combine flour, oats, sugar and butter; mix until crumbly. Reserve 1½ cups crumb mixture for topping. Stir ½ cup M&M's Chocolate Mini Baking Bits into remaining crumb mixture; press into prepared pan. Bake 15 minutes. Cool completely. In large bowl beat cream cheese until light and fluffy; gradually mix in Sweetened Condensed Milk, lemon juice and vanilla until smooth. Pour evenly over crust. In small bowl combine remaining 1 tablespoon sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Stir remaining 1¼ cups M&M's Chocolate Mini Baking Bits into reserved crumb mixture. Sprinkle over cranberry mixture. Bake 40 minutes. Cool at room temperature; refrigerate before cutting. Store in refrigerator in tightly covered container. MAKES 32 BARS.

M&M DREAM BARS (8-2-99) 8-13-99

POTATO BREAD (6-23-99) 8-13-99

1 medium potato, peeled and cubed
2 pkgs. active dry yeast
2 tbsps. sugar
2 tbsps. shortening
1 tbsp. salt
6½-6¾ cups all purpose flour

Cook the potatoes in 1½ cups water until tender; let cool to lukewarm; set aside ½ cup of liquid. Mash the potatoes should be 2 cups, if not add water to make 2 cups. Soften the yeast in the reserved ½ cup potato water. Combine potatoes, yeast, sugar, shortening and salt; mix well. Stir in 2 cups flour; beat well. Let dough rise to double (about 45 minutes.) Punch down the dough. Add enough flour to make dough moderately stiff. Turn dough out onto floured surface; knead until smooth and elastic. Shape dough into a ball. Rub grease around dough, lightly; cover and let rise until doubled. Punch down the dough; turn out on a lightly floured surface. Divide dough in half; let rest
for 10 minutes. Shape into two loaves and put in two 8½x4½ pans. Cover loaves and let rise to almost doubled. Brush tops with milk; dust with flour. Bake at 375° for 40-45 minutes.

FRESH TOMATO SALSA (9-3-98) 8-14-99

2 fresh tomatoes, diced
1 green pepper, diced
2 cloves garlic, minced
2 tsps. lemon juice
1 tsp. cumin
1 tsp. oregano
¼ tsp. black pepper
2 cup crushed and canned tomatoes, (or freshly cooked and cooled)

Combine all ingredients. Place in a bowl, stir and chill for 2 hours.

LEMON JELLO DRESSING FOR SLAW (nov/dec97pg3) 8-14-99

1 head cabbage
Carrots, onion and green pepper, to taste
½ cup oil
1 tsp. celery seed
Dressing:
¾ cup sugar
¼ cup vinegar
¼ cup water
1 (3 oz.) package lemon Jello

Bring to a boil until Jello is dissolved. Pour over slaw. Freeze or serve.

POLKA DOT COOKIE BAR (Taste Of Home) 8-14-99

1 cup margarine
¾ cup sugar
¾ cup packed brown sugar
2 eggs
½ tsp. almond extract
2¼ cups flour
1/3 cup cocoa
1 tsp. baking powder
½ tsp. salt
1 10 oz. pkg. vanilla chips divided

In mixing bowl cream butter and sugar add eggs 1 at a time. Beat in extract. Combine remaining dry ingredients. Add to creamed mixture. Set aside ¼ cup chips. Stir rest of chips into batter. Spread in greased jelly roll pan. Sprinkle reserved chips on top. Bake 375° 18-23 minutes. Or till a toothpick comes out clean.

WORLDS FASTEST DESSERT (mar/apr85pg4) 8-14-99

Small:
Dump 1 can pie filling in a greased 8 inch pan. Sprinkle with 1 box small size Jiffy yellow cake mix (dry). Pour 2/3 stick melted margarine over cake mixture. Sprinkle with chopped nuts. Bake at 375° for 40 minutes.

Double:
Dump 2 cans pie filling in a greased 9x13 inch pan. Sprinkle with 1 regular size box Jiffy yellow cake mix (dry). Pour 1 1/2 sticks melted margarine over cake mixture. Sprinkle with chopped nuts. Bake at 375° for 45 minutes.

NO BAKE BROWNIES (2-27-99) 8-14-99

Mix well:

3 cups graham crackers, crushed
1 cup powdered sugar
1 cup nuts
2 cups tiny marshmallows (colored)

12 oz. pkg. chocolate chips
1 cup nuts
½ tsp. mint flavoring

Reserve ½ cup chocolate mix for topping. Mix rest of chocolate mix in dry ingredients. 8x8" pan Put chocolate on top. Chill and slice.

NO BAKE FRUIT CAKE (12-9-97) 8-14-99

1½ cups graham cracker crumbs
¼ tsp. cinnamon
1 tsp. allspice
½ tsp. nutmeg
¼ cup powdered sugar
1 pint candied fruit
¼ tsp. salt
1 cup raisins
1 cup chopped nuts
1 can sweetened condensed milk

Mix all but milk and set aside. Heat milk then add to other mixture. Pour into pan lined with waxed paper. Store in refrigerator.

MORNING GLORY MUFFINS WITH PINEAPPLE 8-16-99 Top of page

2 cups all purpose flour
1 1/3 cups sugar
2 tsps. baking soda
1 tsp. cinnamon
½ tsp. salt
2 cups grated carrots
½ cup raisins
½ cup coconut
½ cup chopped pecans
1 8 oz. can crushed pineapple, drained
1 cup vegetable oil
3 large eggs, lightly beaten
2 tsps. vanilla extract

Put first 5 ingredients in a mixing bowl. Stir in carrots and next 4 ingredients and make a well in center of mixture. Combine vegetable oil and remaining ingredients and add to flour mixture. Stir till moistened. Place paper liners in muffin pans and spoon batter into liners, filling about 2/3 full. Bake in 350° oven for 25 minutes until golden brown. Makes 22 muffins.

LEMONADE COOKIES (mar70pg2) 8-16-99

1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar

NO BAKE BROWNIES (2-27-99) 8-16-99

Mix well:

3 cups graham crackers, crushed
1 cup powdered sugar
1 cup nuts
2 cups tiny marshmallows (colored)

12 oz. pkg. chocolate chips
1 cup nuts
½ tsp. mint flavoring

Reserve ½ cup chocolate mix for topping. Mix rest of chocolate mix in dry ingredients. 8x8" pan Put chocolate on top. Chill and slice.

APPLE CRISP (missed, found this one) 8-16-99

APPLE CRISP (nov/dec86pg6) 8-16-99

5-6 cups apples, sliced, pared or unpared
1 cup sifted flour
½-1 cup sugar, to taste
1 tsp. baking powder
¾ tsp. salt
1 egg, unbeaten
1/3 cup melted shortening, cooled
½ tsp. cinnamon

Place apples in greased 6 x 10 baking dish. Mix flour, sugar, baking powder, salt and egg with fork. Sprinkle on top of apples. Combine remaining ingredients. Pour over all. Bake at 350° for 30-40 minutes. Serve with cream or milk.

PEACH DESSERT 8-16-99

Mix:

6 cups peaches, sliced
1 cup sugar

Put in 9x13" sprayed pan. Sprinkle 1 pkg. dry apricot jello. 1 pkg. yellow cake mix, dry sprinkle on top. 1 stick butted melted and drizzled on top. 1 cup water poured over all, evenly. Bake 350° 50-60 minutes. Serve with ice cream or milk.

M&M DREAM BARS (8-2-99) 8-16-99

OVEN BBQ CRANBERRY CHICKEN (7-20-99) 8-17-99

2½-3 lbs. broiler fryer, cut and skinned
¼ cup vegetable oil
¼ tsp. salt
¼ tsp. pepper
½ cup chopped onions
¼ cup chopped celery
1 cup whole berry cranberry sauce
½ cup ketchup
1 tbsp. brown sugar
2 tbsps. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. red wine vinegar

Brown the chicken pieces in oil in a skillet: drain. Arrange chicken in a lightly greased 11x7x1½" dish. Season chicken with salt and pepper. Cook onion and celery in skillet until tender, stirring often. Stir in the cranberry sauce; add remainder of ingredients and bring to a boil; remove from heat. Spread the mixture over the chicken. Bake at 325° for 1 hour, basting every 15 minutes.

FREEZING PEACHES: (7-14-99) 8-17-99

Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix thoroughly. Pour on 1 can (6 oz.) frozen orange juice, thawed; mix well. Put in freezer containers.

Tip: Use wink to get rust stains out of clothes. Or use ½ and ½ hot water and vinegar. (7-2-99) 8-17-99

KAREN'S TATER TOT CASSEROLE (8-11-99) 8-17-99

1 lb. hamburger - brown & drain with salt & pepper to taste
Press into bottom of 9x13" pan
1 can of cream of mushroom soup - spread over hamburger
1 can of french cut green beans, drained - pour over hamburger and soup
1 more can of cream of mushroom soup, reserve a little and mix with 2 tbsps. of milk
salt & pepper on top

Put tator tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tator tots. Bake at 350° for 35 minutes. Brown tator tots.

SALTED NUT ROLL BARS (A.J.) (7-10-99) 8-17-99

16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz pkg. mini marshmallows

Put half of the peanuts on bottom of a 9x13" baking dish. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter; stir in marshmallows, but do not melt, pour over the nuts and spread out evenly; top with remaining nuts. Let bars cool before cutting.

JOANNA LUND'S PRETZEL STRAWBERRY DESSERT (6-25-99) 8-17-99

FUNNEL CAKE (also called PLOWLINES) (nov/dec75pg7) 8-17-99

3 eggs, well beaten
2 cups milk
4 cups sifted flour
1/3 cup sugar
½ tsp. salt
1½ tsp. vanilla
1 tbsp. baking powder
Oil for deep frying
Confectioner's sugar

Beat the eggs with the milk, and gradually beat in the flour, sugar, salt and baking powder. Add vanilla and beat until VERY smooth. Holding the opening of a funnel CLOSED, fill the funnel with batter; open the end of the funnel, allowing dough to run out in a stream into deep fat at 375°. Move the funnel in a circle pattern from inside to out. Fry for 2-3 minutes, turning once until both sides are brown. Drain on paper. Sprinkle with confectioner's sugar.

ZUCCHINI CASSEROLE BAKE 8-18-99

4 beaten eggs
½ chopped onion
1 cup velveeta, diced
½ cup vegetable oil
1 cup bisquick
3 cups shredded zucchini
½ tsp. dry mustard
salt and pepper to taste

Bake 350° 50 minutes in a uncovered casserole dish.

Tip: may add velveeta to Karen's Tater Tot Casserole 8-18-99

PINTO BEAN CAKE 8-18-99

1 cup white sugar
¼ cup butter
1 egg
2 cups cooked pinto beans, mashed
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
½ tsp. cloves
½ tsp. salt
2 cups apples, chopped and peeled
1 cup raisins
½ cup chopped walnuts
2 tsps. vanilla extract

Cream butter, sugar and egg. Stir in beans and mix well. Sift dry ingredients and add to bean mixture. Stir until well blended. Add remaining ingredients and mix well. Spoon into a greased 10 inch tube pan. Bake at 375° for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

KAREN'S TATER TOT CASSEROLE (8-11-99) 8-18-99

Put tator tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tator tots. Bake at 350° for 35 minutes. Brown tator tots.

MICROWAVE ZUCCHINI MEATLOAF (7-30-99) 8-18-99

FREEZING PEACHES: (7-14-99) 8-18-99

Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix thoroughly. Pour on 1 can (6 oz.) frozen orange juice, thawed; mix well. Put in freezer containers.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 8-18-99

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 8-18-99

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.

M&M DREAM BARS (8-2-99) 8-18-99

CRICKET BAIT (jun65pg3) 8-18-99

9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of paris
1½ ozs. cocoa

Mix together Place in bottle caps near crickets.

FREEZING CORN ON THE COB 8-18-99

Pull the husks down and remove the silks. Pull the husks back up and put on a twist tie. Put in the freezer till ready to use. Microwave for 5 minutes. (per ear)

MORNING GLORY MUFFINS WITH PINEAPPLE (8-16-99) 8-19-99

KAREN'S TATER TOT CASSEROLE (8-11-99) 8-19-99

Put tator tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tator tots. Bake at 350° for 35 minutes. Brown tator tots.

ZUCCHINI BARS (7-19-99) 8-19-99

Mix altogether and pour into a greased jelly roll pan. Bake 350° 20 minutes, until toothpick comes out clean.

Frosting:

1 stick margarine, softened
1 teaspoon almond extract
2 teaspoons vanilla
2½ cups powdered sugar
3 oz pkg. cream cheese, softened

Blend together and frost bars.

PEANUT BUTTER CUPCAKES (7-2-99) 8-19-99

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

ENGLISH TOFFEE COOKIES 8-19-99

1 cup butter flavored Crisco, softened
1 tbsp. vanilla
½ tbsp. baking powder
½ tsp. baking soda
1 egg
½ cup coconut, put in blender
½ cup chopped pecans
1 cup cut up toffee candy
¼ cup sweetened condensed milk
½ cup sugar
½ cup brown sugar
½ cup powdered sugar
2 cups flour

Cream sugars and shortening; add wet ingredients and mix well. Combine dry ingredients and cream. Add toffee, pecans and coconut. Bake at 350° for 10 minutes.

CRICKET SPRAY (sep/oct97pg4) 8-19-99

5 ozs. turpentine
5 ozs. liquid soap
5 gallons water

Spray around foundation of house or garage

SPIDER SPRAY (sep/oct98pg6) 8-19-99

1 cap Lemon Joy (dish soap)
1 cap Listerine
1 cap ammonia cleaner
1 qt. water

Mix together and spray on areas where spiders are coming in.

ZUCCHINI CASSEROLE BAKE (8-18-99) 8-20-99

4 beaten eggs
½ chopped onion
1 cup velveeta, diced
½ cup vegetable oil
1 cup bisquick
3 cups shredded zucchini
½ tsp. dry mustard
salt and pepper to taste

Bake 350° 50 minutes in a uncovered casserole dish.

PEANUT BUTTER CUPCAKES (7-2-99) 8-20-99

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

STRAWBERRY BREAD 8-20-99

2 pkgs. frozen strawberries
3 cups flour
2 cups sugar
4 eggs
1 tsp. salt
1 tsp. baking soda
3 tsps. cinnamon
1 cup oil
1 cup nuts

Combine all ingredients except strawberries. Mix well. Add strawberries. Pour into 2 large greased loaf pans. Bake at 350 for one hour. Cool for one hour before removing from pan.

ENGLISH TOFFEE COOKIES (8-19-99) 8-20-99

Cream sugars and shortening; add wet ingredients and mix well. Combine dry ingredients and cream. Add toffee, pecans and coconut. Bake at 350° for 10 minutes.

KAREN'S TATER TOT CASSEROLE (8-11-99) 8-20-99

Put tator tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tator tots. Bake at 350° for 35 minutes. Brown tator tots.

FUNNEL CAKE (also called PLOWLINES) (nov/dec75pg7) 8-20-99

3 eggs, well beaten
2 cups milk
4 cups sifted flour
1/3 cup sugar
½ tsp. salt
1½ tsps. vanilla
1 tbsp. baking powder
Oil for deep frying
Confectioner's sugar

BROWNIE PIZZA (7-10-99) 8-21-99

1 stick butter
1 cup sugar
1 cup flour, plus 1 tbsp.
1 can (16 oz.) chocolate syrup
4 eggs
¼ tsp. baking powder
1 tsp. vanilla
1 cup miniature marshmallows
½ cup M&M'S
½ cup chopped peanuts
1/3 cup caramels, melted

Cream the butter with the sugar; add the eggs one at a time; stir in chocolate syrup, vanilla, flour and baking powder. Pour batter onto a pizza pan. Bake at 375° for 20 minutes. Sprinkle on the marshmallows, M&M's and peanuts; let pizza cool. Drizzle the caramel over the top.

E-Z-EST LEMONADE PIE (may/jun98pg7) 8-21-99

1 small container frozen lemonade, thawed
1 small carton whipped topping
1 can sweetened condensed milk

Mix ingredients well. Pour into a graham cracker pie crust. Refrigerate several hours before serving.

LEMONADE PIE (may/jue98pg7) 8-21-99

2 small (3½ oz.) boxes instant vanilla pudding
1¾ cups milk

Whisk together for 2 minutes. Add a 6 oz. can frozen lemonade, whisk for 30 seconds. Fold in 8 oz. carton of regular (no diet) whipped topping. Pour into a 9 in. graham cracker crust.

KAREN'S TATER TOT CASSEROLE (8-11-99) 8-21-99

Put tator tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tator tots. Bake at 350° for 35 minutes. Brown tator tots.

ENGLISH TOFFEE COOKIES (8-19-99) 8-21-99

Cream sugars and shortening; add wet ingredients and mix well. Combine dry ingredients and cream. Add toffee, pecans and coconut. Bake at 350° for 10 minutes.

MOCA FUDGE PUDDING CAKE (4-26-99) 8-21-99

¾ cup sugar
1 cup unsifted all purpose flour
2 tsps. baking powder
¼ tsp. salt
½ cup butter
1 oz. baking chocolate, unsweetened
½ cup milk
1 tsp. vanilla
½ cup sugar
½ cup packed light brown sugar
¼ cup Hershey's cocoa
1 cup strong, hot coffee (can use hot water)

Combine ¾ cup sugar with flour, baking powder and salt. Melt butter with chocolate in a small saucepan. Add dry ingredients with milk and vanilla; beat until smooth. Pour into an 8 or 9 inch square pan. Combine ½ cup sugar, brown sugar and cocoa in a small bowl: sprinkle evenly over the batter. Pour the coffee on top, but do not stir. Bake at 350° for 40 minutes until center is almost set. Serve warm with ice cream.

ERIC'S TACO SPAGHETTI (1-19-99) 8-21-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top. Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole
jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

SOUTHERN ZUCCHINI CASSEROLE (missed, found this one) 8-21-99

SALMON ZUCCHINI CASSEROLE (8-3-99) 8-21-99

Sauté zucchini in butter and garlic. Mix all but crumbs. Put in a buttered 1½ qt. casserole top with crumbs. Bake 375° 20 minutes.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 8-21-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

ZUCCHINI BARS (7-19-99) 8-23-99 Top of page

Mix altogether and pour into a greased jelly roll pan. Bake 350° 20 minutes, until toothpick comes out clean.

Frosting:

1 stick margarine, softened
1 teaspoon almond extract
2 teaspoons vanilla
2½ cups powdered sugar
3 oz pkg. cream cheese, softened

Blend together and frost bars.

CAPPUCCINO MIX (mar/apr95pg5) 8-23-99

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. nutmeg

Combine ingredients; mix well. Keep stored in airtight container. To prepare 1 cup, stir 3 tbsps. mix into 6 ozs. hot water (not boiling)

KAREN'S TATER TOT CASSEROLE (8-11-99) 8-23-99

Put tator tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tator tots. Bake at 350° for 35 minutes. Brown tator tots.

REFRIGERATOR DILLS (1997) 8-23-99

2 qts water
1 qt vinegar
¾ cup canning salt

Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsps. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.

MOM'S REFRIGERATOR PICKLES (7-22-99) 8-23-99

½ cup salt
4 cups sugar
4 cups vinegar
½-1 1/3 tsps. turmeric
1 1/3 tsps. mustard seed
3 onions, sliced
8-10 cucumbers, sliced

Combine salt, sugar, vinegar, turmeric and mustard seed; set aside. Put cucumbers and onions in jars; cover with liquid mixture and refrigerate for 3 days.

BUTTERNUT DOUGHNUTS 8-24-99

1½ cups sugar
2 eggs
1 tsp. vanilla
1 tsp. nutmeg
1 tbsp. melted butter
1 cup buttermilk
1 tsp. soda
3 cups flour
½ cup filling per ½ dough

Can refrigerate. Drop by teaspoon in hot oil.

ERIC'S TACO SPAGHETTI (1-19-99) 8-24-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top.Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole
jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

M&M DREAM BARS (8-2-99) 8-24-99

CUCUMBER QUICK BREAD (8-5-99) 8-24-99

In a mixing bowl beat eggs, sugar, cucumbers, oil and vanilla till well blended. Combine remaining ingredients. Pour into 2 9x5x3" greased loaf pans. Bake 350° 60-65 minutes. Test with toothpick. Cool 10 minutes before removing from pans to rack.

Tip: Bake an orange with cloves, to make the house smell good. Later put it in the punch bowl. 8-24-99

FLAMING SUNDAE (missed, can't find) 8-24-99

SNAPPY TURTLE COOKIES 8-24-99

½ cup firmly packed brown sugar
½ cup margarine/butter, softened
¼ tsp. vanilla
1/8 tsp. maple flavor
1 egg
1 egg, separated
1½ cups all purpose flour
¼ tsp. baking soda
¼ tsp. salt
1½-2 cups pecan halves, split lengthwise

Frosting:

1/3 cup semi sweet chocolate chips
3 tbsps. milk
1 tbsp. margarine/butter
1 cup powdered sugar

In a large bowl, combine brown sugar with margarine; beat until light and fluffy; add vanilla, maple, egg and egg yolk; beat well. Stir in the flour, baking soda and salt; mix well. Cover dough with plastic wrap; chill for 1 hour. Preheat oven to 350°. Grease a cookie sheet; arrange pecan halves, in groups of 5, to resemble legs and head of a turtle. In a small bowl, beat the egg white. Shape cookie dough into 1 inch balls; dip bottoms in egg white; press lightly onto pecans (make sure to let pecans show.) Bake at 350° for 10-12 minutes, until lightly browned. Remove from pan to cool.

ERIC'S TACO SPAGHETTI (sep/oct99) 8-24-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

ERIC'S TACO SPAGHETTI (1-19-99) 8-25-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

PEACH POUND CAKE (sep/oct91pg6) 8-25-99

1 cup butter or margarine, softened
3 cups sugar
6 eggs
3 cups all purpose flour
¼ tsp. baking powder
¼ tsp. salt
2 cups peeled, chopped fresh peaches
½ cup sour cream
1 tsp. vanilla
1 tsp. almond extract

Cream butter, add vanilla and extract gradually. Add sugar and beat till well mixed. Add eggs, two at a time, beating well each time. Combine flour, soda and salt. Combine peaches and sour cream. Add flour mixture alternately with peach mixture to cream mixture, mixing till just blended each time. Pour into greased, floured 10" tube pan. Bake at 350° for 1 hour and 10 minutes. or till it tests done, Cool in pan for 20 minutes. Remove to wire rack to cool completely.

SWEETENED DILLS 8-25-99

1 qt. kosher dills, whole

Cut in half lengthwise in bowl. Add ½ cup sugar. Leave on counter with lid on. Drain juice next morning.

1 1/3 cup sugar
1 tbsp. dill seed
¼ tsp. garlic powder

Boil above 3 ingredients for a few minutes then cool. Pour over pickles and refrigerate 2 days.

MUD & SNOW TIRE CAKE (sep/oct91pg8) 8-25-99

Prepare a German chocolate pudding cake per package directions. While still warm. poke holes in top of cake with a fork. Pour a slightly warmed can of Eagle sweetened condensed milk over top of cake. Spread 3¼ jar of Mrs. Richardson's Caramel Fudge Ice Cream Topping onto cake. Spread a 12 oz. carton whipped topping over cake. Top with three crushed Heath bars.

MICROWAVE ZUCCHINI MEATLOAF (7-30-99) 8-25-99

ZUCCHINI CASSEROLE BAKE (8-18-99) 8-26-99

4 beaten eggs
½ chopped onion
1 cup velveeta, diced
½ cup vegetable oil
1 cup bisquick
3 cups shredded zucchini
½ tsp. dry mustard
salt and pepper to taste

Bake 350° 50 minutes in a uncovered casserole dish.

SPIDER SPRAY (7-19-99) 8-26-99

1 cap Lemon Joy (dish soap)
1 cap Listerine
1 cap ammonia cleaner
1 qt. water

Mix together and spray on areas where spiders are coming in.

APPLE CRISP 8-26-99

8 lg. apples sliced and cored
¾ cup sugar
2 tbsps. flour
½ cup margarine, softened
1 cup each oatmeal and brown sugar
1 tsp. cinnamon

Put apples in bottom 8x8" or 9x13" pan and dot with butter. Mix rest sugar, flour, margarine, oatmeal, brown sugar and cinnamon together and crumble over top of apples. Bake in preheated oven 325° 1 hour.

BUTTERNUT DOUGHNUTS (8-24-99) 8-26-99

1½ cups sugar
2 eggs
1 tsp. vanilla
1 tsp. nutmeg
1 tbsp. melted butter
1 cup buttermilk
1 tsp. soda
3 cups flour
½ cup filling per ½ dough

Can refrigerate. Drop by teaspoon in hot oil.

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 8-26-99

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 8-26-99

PEACH POUND CAKE (sep/oct91pg6) 8-26-99

MIXED FRUIT DRINK SMOOTHIE (Jennifer Wittaker with Midwest Dairy 1-13-99) 8-27-99
Makes 4 cups

1 can (16 oz) fruit cocktail in unsweetened juice, chilled
1 pint vanilla ice cream, softened
1 cup cold milk

Directions: Place fruit and juice, ice cream and milk in blender container; cover. Blend until smooth and frothy. Serve immediately in tall chilled glasses.

MIXED FRUIT DRINK SMOOTHIE (7-19-99) 8-27-99

1 qt. peaches
3-4 tsps. artificial sweetener
2 tbsps. lemon juice
1 box powdered pectin

Crush peaches in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized Kerr half pint jars to within ¼" of top.
Put on cap, screw band tight. When cool store in refrigerator. Yield: 2½ half pints.

ZUCCHINI CASSEROLE BAKE (8-18-99) 8-27-99

4 beaten eggs
½ chopped onion
1 cup velveeta, diced
½ cup vegetable oil
1 cup bisquick
3 cups shredded zucchini
½ tsp. dry mustard
salt and pepper to taste

Bake 350° 50 minutes in a uncovered casserole dish.

BANANA BREAD W/COCONUT PUDDING (7-21-99) 8-27-99

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

MERRY BERRY CHEESE BARS 8-27-99

2 cups unsifted flour
1½ cups rolled oats
¾ cup + 1 tbsp. firmly packed brown sugar
1 cup butter, softened
8 oz. pkg. cream cheese
1 can sweetened condensed milk
¼ cup real lemon juice
1 can whole berry cranberry sauce
2 tbsps. cornstarch

Preheat oven to 350°. With a mixer, combine flour, oats, ¾ cup of brown sugar and butter until crumbly. Set aside 1 ½ cups of this mixture. Press remaining mixture into bottom of a greased 9x13" pan. Bake for 15 minutes, until lightly brown. With a mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in the juice. Spread over warm crust. Combine cranberry sauce, cornstarch and 1 tbsp. brown sugar. Spoon over cheese layer. Top with reserved crust mixture. Bake for 45 minutes, until
golden brown. Cool, cut into bars. Keep refrigerated.

M&M DREAM BARS (8-2-99) 8-27-99

HOT GERMAN POTATO SALAD with Hungry Jack Scalloped Potatoes (7-5-99) 8-27-99

WHIP CREAM CAKE (may64pg1) 8-27-99

1 cup whipping cream
1½ cups white sugar
2 cups cake flour
½ cup cold water
¼ teaspoon salt
3 teaspoons baking powder
4 egg whites beaten stiffly
1 teaspoon vanilla

Beat egg whites first and set aside. Wash and dry beaters. Then beat cream stiff in mixing bowl. Sift flour, salt and baking powder together and add alternately with water. Beat well. Fold in vanilla and then egg whites. Bake at 350° for 25 to 30 minutes in greased and floured 9 inch cake pans. (Mrs. Marguerite Brown, Cedar Rapids)

V-8 JUICE (nov/dec97pg4) 8-27-99

14 quarts cut up, peeled tomatoes
2 cups chopped onion
2 cups chopped green pepper
2 cups grated carrots
3 cups chopped celery
2 cups parsley
2 cups shredded lettuce
2 cups shredded cabbage
10 tsps. Accent
10 tsps. salt
10 tsps. sugar
10 tsps. lemon juice

Cook veggies in 2 quarts tomatoes until tender, then add rest of tomatoes and cook until done. Put through mill. Can according to recommended methods. Yields 10-12 quarts. Pressure 11 lbs for 25 minutes; hot water bath 40 minutes/qts.

FRESH TOMATO SALSA (8-9-99) 8-27-99

2 lbs. tomatoes
2 fresh Jalapeno or Serrano chilies
¼ medium onion, white
½ cup fresh cilantro
1 tsp. minced garlic
1 tsp. sugar
1½ tbsps. fresh lime juice
¼ tomatoes ¼" diced

JALAPENO WHITE SAUCE (may/jun97pg7) 8-28-99

2 cups whipping cream
1 cup sour cream
1 tsp. chicken base
1 tbsp. Jalapeno juice or vinegar
2 tbsps. butter
1 tbsp. flour
1 finely minced Jalapenos
2 ozs. shredded monterey jack or monterey jack/cheddar cheese

Beat whipping cream over a high heat. Add sour cream as soon as whipping cream begins to boil. Reduce to medium heat when sour cream dissolves. Stir in chicken base and Jalapeno juice. Simmer. Make a roux by melting the butter, adding the flour and whisking until mixture turns a pale gold color. Add roux to cream mixture, whisking constantly until incorporated. Remove from heat and stir in jalapenos and cheese. Cool. Use warm or cold as a dip; or serve as a sauce over fish, chicken or pasta.

LUCILLE'S SCALLOPED POTATOES (missed, found these similar recipes) 8-28-99

LUCILLE'S SCALLOPED CHICKEN (5-22-99) 8-28-99

4 cups cooked chicken
10 cups dried bread cubes
6 cups chicken broth
4 eggs, slightly beaten
1½ tsps. salt
¼ tsp. pepper
¾ tsp. sage
¾ tsp. poultry seasoning
2 tsps. margarine
1 small onion, chopped
1 cup finely chopped celery
1 can cream of chicken soup

Mix all and pour into shallow buttered dish, bigger than 9x13". Bake 350° 2 hours, uncovered.

CROCKPOT SCALLOPED POTATOES (1-28-98) 8-28-99

6 medium potatoes
1 small onion, thinly sliced
¼ cup flour
1 tsp. salt
¼ tsp. pepper
2 tsps. butter
1 can cream of mushroom soup
4 slices American cheese

Pare and thinly slice potatoes. Toss in 1 cup water with ½ tsp. Cream of tartar. Drain. Place half of potatoes in greased crockpot. Top with half of onions, half of flour, salt and pepper. Repeat layers of potatoes and onions. Sprinkle with remaining flour. Add butter and soup. Cover. Cook on low 7-9 hours/High 3-4 hours. Add cheese 30 minutes before serving. (Recipe can be doubled for 5 quart pot.)

ENGLISH TOFFEE COOKIES (8-19-99) 8-28-99

Cream sugars and shortening; add wet ingredients and mix well. Combine dry ingredients and cream. Add toffee, pecans and coconut. Bake at 350° for 10 minutes.

ERIC'S TACO SPAGHETTI (1-19-99) 8-28-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

ANGEL FOOD CAKE WITH FRESH PEACH TOPPING (2-20-99) 8-28-99

½ angel food cake
2 boxes instant vanilla pudding
3½ cups milk
8 ozs. sour cream
5-8 peaches, sliced or diced

Break up cake into a 9x13" pan. Pour pudding mixture over cake and let set. Top with peaches.

Glaze:

1 cup sugar
3 tbsps. corn starch
1 cup water
2 tbsps. corn syrup
2 tbsps. peach/orange jello

Mix together all but jello and cook until thickens. Add jello and set aside till cooled to room temperature. Pour over top.

COUNTERTOP CAKE (6-16-99) 8-28-99

4 apples
1 yellow cake mix, mix as directed with oil
1 tsp. vanilla
4 eggs, to total 4 with as many as on cake mix (4 total)
½ tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ground ginger
½ cup raisins

Cut and dice apples. Add dash salt. Grease a 9x13" pan and dust with flour. Mix all ingredients and pour into pan. Top with english walnuts. Bake 350° 1 hour.

PEACH DESSERT (8-16-99) 8-30-99 Top of page

Mix:

6 cups peaches, sliced
1 cup sugar

BANANA BREAD W/COCONUT PUDDING (7-21-99) 8-30-99

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

P-R-O-M-P-T CASSEROLE 8-30-99

P-Potatoes: 4 sliced
R-Rice: ¾ cup converted or regular long grain rice (no instant)
O-Onion: 1 chopped, or sliced into rings.
M-Meat: 1 lb. ground meat, browned and drained.
P-Peppers: 1 green or red, chopped.
T-Tomatoes: 1 large can tomatoes, undrained.

Layer ingredients, in order given, in bottom of a crockpot or casserole dish, seasoning between each layer as desired. Cook in crockpot on low for 7-8 hours, or high for 4-5 hours. Or, cook in oven at 375° for 1 hour. You could omit the peppers and substitute with some sliced mushrooms.

ANGEL FOOD CAKE WITH FRESH PEACH TOPPING (2-20-99) 8-30-99

½ angel food cake
2 boxes instant vanilla pudding
3½ cups milk
8 ozs. sour cream
5-8 peaches, sliced or diced

Break up cake into a 9x13" pan. Pour pudding mixture over cake and let set. Top with peaches.

Glaze:

1 cup sugar
3 tbsps. corn starch
1 cup water
2 tbsps. corn syrup
2 tbsps. peach/orange jello

Mix together all but jello and cook until thickens. Add jello and set aside till cooled to room temperature. Pour over top.

WHIP CREAM CAKE (may64pg1) 8-30-99

1 cup whipping cream
1½ cups white sugar
2 cups cake flour
½ cup cold water
¼ teaspoon salt
3 teaspoons baking powder
4 egg whites beaten stiffly
1 teaspoon vanilla

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 8-30-99

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

HARDY MEXICAN PIZZA (8-9-99) 8-30-99

1 tbsp. cornmeal
1½ cups flour
1 cup whole wheat flour
2 tsps. baking powder
½ tsp. salt
¾ cup room temperature beer
¼ cup oil

Toppings

If desired can add following:

oregano
marjoram
sour cream
salsa

BROWNIE PIZZA (7-10-99) 8-30-99

APPLE CRISP (8-26-99) 8-31-99

8 lg. apples sliced and cored
¾ cup sugar
2 tbsps. flour
½ cup margarine, softened
1 cup each oatmeal and brown sugar
1 tsp. cinnamon

RASPBERRY COFFEE CAKE (nov/dec97pg2) 8-31-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz.) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

PEACHES & CREAM WOLLOP (7-12-99) 8-31-99

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs. cream cheese
1½ cup powdered sugar
1 8 oz. cool whip

Mix and put on top crust.

Layer 3

In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 oz. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.

ZUCCHINI BARS (7-19-99) 8-31-99

Mix altogether and pour into a greased jelly roll pan. Bake 350° 20 minutes, until toothpick comes out clean.

Frosting:

1 stick margarine, softened
1 teaspoon almond extract
2 teaspoons vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened

Blend together and frost bars.

CROCKPOT SPAGHETTI SAUCE 8-31-99

8 cups chopped peeled tomatoes
2 cups chopped onion
12 oz. can tomato paste
2 tbsps. oregano
2 tsps. basil
2 bay leaves
1 tbsp. salt, can cut down
sprinkle pepper, garlic powder

Put in uncovered crockpot uncooked and cook for 3-4 hours.

P-R-O-M-P-T CASSEROLE (8-30-99) 8-31-99

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