Radio Given Recipes - December 1999

Radio Given Recipes December

Dec. 1 - Dec. 4 Dec. 6 - Dec. 11 Dec. 13 - Dec. 18 Dec. 20 Dec. 22 - Dec. 24 Dec. 27 - Dec. 31

BANANA BREAD W/COCONUT PUDDING (7-21-99) 12-1-99 Top of page

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.

CHRISTMAS PEPPERMINT PIE (from Women's Circle 1981) 12-1-99

3 egg whites
¼ tsp. cream of tartar
¾ cup sugar
3 tbsps. cocoa
9 inch baked pie shell
1 quart pink peppermint ice cream
1 bottle fudge topping
crushed peppermint candy

Heat oven to 325°. Beat egg whites until frothy, sprinkle with cream of tartar, beat until soft peaks form. Gradually add sugar, beating until stiff but not dry. Sift cocoa evenly over meringue. Carefully fold in cocoa with flexible spatula. Spread evenly in pie shell, filling over fluted edge. Bake 25 minutes. Meringue will be soft. Cool thoroughly. Just before serving, fill with ice cream, top with fudge topping and peppermint candy if desired.

REMEMBER ME, BIRTHDAY CAKE (5-24-99) 12-1-99

1 7/8 cups sugar
7½ tbsps. water
9 eggs, separated
1 tsp. salt
1 tsp. vanilla
1½ cups cake flour, sifted
½ cup sliced walnuts
Powdered sugar frosting

Boil sugar in water, stirring constantly, until it spins a thread. Beat egg whites until stiff. Pour sugar mixture over egg whites, slowly; beat at medium speed for 5 minutes. Beat egg yolks until lemon colored; fold into sugar mixture. Add salt and vanilla. Fold in cake flour. Add walnuts. Pour in an angel food cake pan. Bake at 325º for 1 hour. Top with a powdered sugar frosting.

Hint: Clean greasy Venetian Blinds (12-1-99)

Dissolve powder dishwasher detergent in hot water, scrub blinds in a tub or big bucket. Scrub with brush. No need to rinse them. Just hang over clothesline.

MERRY BERRY CHEESE BARS (nov/dec99pg3) 12-1-99

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.

LIZ MATHIS'S GARLIC MASHED POTATOES (11-16-99) 12-1-99

3 lbs. potatoes, peeled and cubed
1 large head of garlic
5 tbsps. heavy cream or whipping
4 tbsps. unsalted butter, room temperature
1 egg yolk
½ tsp. pepper
add salt to taste
1 tbsp. chopped fresh Italian parsley

Boil potatoes about 20 minutes. Peel outer skin off garlic. Separate individual cloves of garlic. Put in saucepan, cover with water and bring to boil. Lower heat and simmer until garlic is very soft. 15 minutes. Drain water, let cool. Drain potatoes and put back in pan. Set aside. Split skins off garlic and process cloves in processor, puree them. Transfer the potatoes to a mixer bowl add garlic, butter and egg yolk. Shake in pepper and salt. Beat until mashed smooth. Serve with parsley. Can be frozen.

PUMPKIN PECAN MUFFINS 12-2-99

1¼ cup oatmeal
1 cup flour
1/3 cup chopped pecan
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
1 cup canned pumpkin
¾ cup packed brown sugar
1/3 cup vegetable oil
¼ cup milk
1 egg
1 tsp. vanilla

Topping:

¼ cup oatmeal
¼ cup flour
¼ cup packed brown sugar
3 tbsps. chopped pecans
1 tbsp. cinnamon
¼ cup margarine/butter

Preheat oven 400°. Combine first 8 dry ingredients. Add pumpkin, brown sugar, oil, milk, eggs, and vanilla. Stir until moistened. Then Fill muffin tins ¾ths full set aside. In a clean bowl, make topping and mix till crumbly. Sprinkle on top of muffins. Bake 15-20 minutes.

COCONUT MOUNDS (Linn Area Credit Union Cookbook pg. 84) 12-2-99

¾ cup prepared instant mashed potatoes (have to be instant)
1 lb. powdered sugar
1 lb. coconut
1 tsp. almond extract, add to 2 ingredients below after melted (note from Heather**** I did this and it turned my chocolate to crumbles. I made it again without and they were great!)

12 oz. chocolate chips
1 oz. paraffin wax

Put coconut mixture in freezer for a short time. Remove from freezer, mix and form into balls and dip balls in chocolate. Put on waxed paper to harden.

CRACKER from Lucille 12-2-99

Put some peanut butter between 2 ritz crackers. Dip in white or chocolate almond bark.

PUMPKIN ROLL (11-5-99) 12-2-99

3 eggs, beaten
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
¾ cup flour
1 tsp. baking powder
2 tsps. cinnamon
½ tsp. nutmeg
½ tsp. salt
¼ cup pecans, finely chopped

Grease and flour a 10x15" jellyroll pan. Mix all ingredients thoroughly. Pour into pan and bake 375° 15 minutes. Very carefully loosen and turn out on a powdered sugar towel. Roll up until cool. Unroll and spread with following:

1 cup powdered sugar
8 oz. pkg. cream cheese, softened
4 tbsps. margarine
½ tsp. vanilla
¼ cup chopped fine nuts

Combine and carefully spread over crust and roll it up tight. Slice about ¼" thick. Freezes well.

KAREN'S TATER TOT CASSEROLE (8-11-99) 12-2-99

1 lb. ground beef
2 cans cream of mushroom soup
regular sized can green beans, french cut
bag of tater tots

Brown the ground beef and season to taste. Put the meat in a glass casserole dish. Spread 1½ cans soup on top of beef. Drain the green beans and put on top meat. Spread ¼ can soup on beans. Put on tater tots on top beans. Mix remaining ¼ can soup with 2 tbsps. milk and spread evenly on top tater tots. Bake 325° 35 minutes uncovered.

SEVEN LAYER DINNER (9-30-99) 12-2-99

Layer into casserole dish.

2 lbs. ground beef
4 potatoes, sliced and peeled
1 onion, sliced and peeled
some straight sliced and peeled carrots
1 can soup, cream of mushroom, celery, or chicken
1 can peas, with juice
1 can whole tomatoes, with juice

Cover dish and bake at 350 for 2 hours.

1-800-950-5228 Linn area credit union cookbook.

FROZEN PUMPKIN PIE (from lady from Vinton) 12-2-99

1 graham cracker crust
1 qt. vanilla ice cream
1 cup pumpkin
½ cup brown sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon

Whip together with a electric mixer. Pour into shell. Freeze.

MACARONI FRUIT SALAD (5-23-83) 12-3-99

Dressing:

4 eggs
½ cup sugar
¼ lemon juice
Juice from 8 oz can of crushed pineapple

Cook until thickened and cool slightly.

Salad:

1½ cups of ring or small shell macaroni, cooked
1 cup cream, whipped
3 cups diced apple
crushed pineapple
1 cup mini marshmallows
1 cup coconut
1 cup chopped nuts

Mix all together. Chill and just before serving, add 2 cups fresh bing cherries, halved, or a 1 lb. can of bing cherries drained.

BEEF CHILI SOUP KIT (makes 8 servings) 12-3-99

Layer following ingredients in a 1 pint jar:

½ cup dried red kidney beans
½ cup dried navy beans
½ cup dried black beans
1/3 cup dried minced onions
2-3 tbsps. chili powder
2 tbsps. dried cilantro or parsley flakes
2 tsps. ground cumin
1 tsp. salt
½ tsp. dried minced garlic

Close jar securely; decorate top with cloth and ribbon. Attach a gift tag with instructions:

In a Dutch oven, brown 2 lbs. ground beef; drain. Add ingredients from the jar, plus 6 cups water; bring to a boil, reduce heat, cover and simmer for 1½ to 2 hours, until beans are tender. Add 3 cans (14½ oz.) tomato juice bring to a boil; reduce heat, cover and simmer for 15 minutes. You could substitute 2 lb. boneless beef chuck just brown half of the meat in 1 tbsp. vegetable oil; remove meat and brown other half of meat. Drain off the oil and proceed with above directions.

PECAN PUMPKIN PIE (11-13-99) 12-3-99

3 eggs, divided
1 cup solid packed pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
2/3 cup corn syrup
½ cup sugar, additional
3 tbsps. melted butter
½ tsp. vanilla
1 cup pecan halves
9 inch unbaked pie shell

Stir together 1 slightly beaten egg, pumpkin, sugar and pie spice. Pour into bottom of pie shell. Then beat 2 eggs slightly, add corn syrup, sugar, butter, and vanilla. Stir in nuts. Spoon batter over the pumpkin base. Bake at 350 for 50 minutes. Make sure filling is set.

TACO CHILI SOUP (sep/oct98pg2) 12-3-99

1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can hominy (white or yellow), drained
1 can Mexican tomatoes
1 pkg. Taco mix
1 pkg. Ranch dressing mix

Brown 1 lb. ground beef. Add remaining ingredients; blend well. Heat through, or put ingredients in crockpot and cook on high for 2-3 hours. Serve over tortilla chips with shredded cheese, sour cream, guacamole, etc.

DUST BOWL SOUP (from the depression) 12-3-99

2 pounds beef bones
9 cups water
½ cup dried pinto beans
½ cup black eyed peas
1/8 tsp. red pepper
1 large diced onion, spanish
1/3 cup celery
1 large celery top
1 large diced potato
1 clove garlic
1 tsp. salt
1 bay leaf
2 tsp. chili powder
1/2 tsp. black pepper

Cook first 5 ingredients 1½ hours. Add remaining ingredients and simmer for about 6 hours. Skim film off soup. ( recipe was sketchy)

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-3-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

VEGETABLES KELLEY (may/jun79pg3) 12-3-99

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.

Question: Can you use maraschino cherries to make candied cherries. Yes you can. 12-4-99

JELLIED VEAL LOAF (SULZ) (from Old Settlement cookbook) 12-4-99

2 pounds veal shank or knuckle
1 small carrot
1 piece celery root
1 small onion
1 tablespoon chopped parsley
salt and pepper
2 quarts water
2 hard cooked eggs

Place seasoned meat and vegetables in water in deep kettle. Boil slowly until meat falls from bone. Strain the stock. Chop meat and vegetables. Place in mold garnished with slices of egg. Boil the stock until reduced one half and add to meat. Pour over loaf pan and chill until firm. Serve in slices.

APPLE SALAD #1 12-4-99

1 8 oz. Cool Whip
2 unpeeled red apples, diced
2 large Snicker bars, regular or large chopped (frozen or real cold candy bars chop better)
2 bananas, sliced

Put Cool Whip in a bowl. Add diced apples and sliced bananas into Cool Whip. Add cut up snicker bars. Mix well and serve.

KAREN'S KRAZY 8'S APPLE SALAD (jan/feb99pg1) 12-4-99

8 medium large apples, chopped
8 oz. whipped topping
8 oz. sour cream
6 regular sized Snicker bars, chopped

Combine sour cream and whipped topping. Stir in the apples and candy bars. Keep chilled.

APPLE SALAD #2 12-4-99

8 apples
6 snicker bars, cut up

1 8 oz. pkg. cream cheese
1 8 oz. cool whip
7 oz. jar marshmallow cream

Mix last 3 to make dressing and mix with cut up apples and candy bars.

HONEY OATMEAL COOKIE WITH CRAISINS (Leon Metz) (10-25-99) 12-4-99

¾ cup sugar
¾ cup butter
¾ cup honey
1 egg
2 cups flour
1 tsp. cinnamon
½ tsp. soda
½ tsps. salt
2 cups quick rolled oats
1 cup raisins or craisins

Cream sugar, butter and add honey, egg and beat well. Sift together flour, cinnamon, soda and salt. Stir into creamed mixture. Stir in oatmeal and raisins or craisins. Drop by tsps. on greased cookie sheet. Bake 375° until wheat colored.

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-4-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Request for german chocolate cake that you poke holes in and pour milk over with cut up candy bars. (see below) They gave Turtle Cake (see below)

BETTER THAN SEX CAKE w/ GERMAN CHOCOLATE CAKE MIX (9-28-99) 12-4-99

1 box german chocolate cake mix
1 can sweetened condensed milk
1 16 oz. jar chocolate fudge topping
1 8 oz. tub cool whip
1 skor candy bars, crushed

Bake cake as directed. Remove from oven and while hot poke holes in top with fork. Drizzle milk on top and wait a bit. Spread fudge on top. Refrigerate for 2 hours. Top with cool whip and candy bars. Store in refrigerator. Tip: Freeze candy bars before chopping with food processor.

TURTLE CAKE (sep/oct98pg8) 12-4-99

1 German Chocolate Cake Mix
12 ozs. caramels
1/3 cup evaporated milk
1 cup chocolate chips
½ cup chopped pecans

Prepare cake batter as per box instructions. Pour half of the batter in a 9x13" pan and bake at 350 degrees for 15-20 minutes. Melt caramels and evaporated milk and pour over baked cake. Top with chips and pecans. Pour rest of batter over this and bake for 1 minutes at 350 degrees. Top with powdered sugar frosting or store bought frosting.

CANDIED PINEAPPLE/CHERRIES (nov/dec75pg3) 12-6-99 Top of page

Drain large can pineapple. Reserve syrup.
Combine:
2 cups sugar
½ cup light corn syrup
1 2/3 cup of pineapple syrup

Using a heavy 10" skillet, cook over medium heat until thick at 234 degrees. Add 1/3 of pineapple slices. Bring to boil. Reduce heat and simmer for 25 minutes or until fruit is transparent around the edge. Remove and drain. Repeat with remainder of the pineapple.

Three jars of maraschino cherries (8 oz) and do the same way. Dry for about 24 hours. Note, Mary Ellen tried this method and raved about the results ... Use remaining syrup for gourmet fruit flavored pancake/waffle syrup.

Tip: How to get wax out of carpet. Scrape off what you can. Then put paper towel over it and use a hot iron over the paper towel. 12-6-99

Tip: A #10 can is equivalent to a 6½ to 7 lbs. can or 12 cups. #2 is 20 oz. #3 is 30 oz. #303 is about a pint. #300 is 14 to 16 oz.

Requested but didn't give pineapple carrot bread (see below) 12-6-99

HOLIDAY BREAD (carrot and pineapple) (9-23-99) 12-6-99

3 cups flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs beaten
3 cups sugar
1 cup oil
2 cups grated carrot
1 9 oz. can crushed pineapple, drained
2 tsps. vanilla
1 cup chopped walnuts

Sift the dry ingredients, except sugar. Mix in a mixer, the eggs and sugar and beat on medium until mixed. Stir in oil, small amounts at a time. Add the sifted ingredients, mix well. Stir in remaining ingredients with a spoon. Place in 2 greased regular loaf pans. Bake at 350 for 1 hour.

FROZEN PUMPKIN PIE (from lady from Vinton 12-2-99) 12-6-99

1 graham cracker crust
1 qt. vanilla ice cream
1 cup pumpkin
½ cup brown sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon

Whip together with a electric mixer. Pour into shell. Freeze.

BANANA BREAD W/COCONUT PUDDING (7-21-99) 12-6-99

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.

ROYAL RASPBERRY CAKE (6-4-99) 12-6-99

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 butter or margarine

Stir together flour, salt, and baking powder. Set aside. Cream butter and sugar. Stir in egg, milk and vanilla. Add dry ingredients. Stir and pour into greased 9x13 pan. Spread berries over batter. Bake at 350 for 30-35 minutes.

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

Combine and beat well. Spread glaze over cake while still hot.

CURRANT (OR ANY BERRY PIE #1) (Joy of Cooking Cookbook) 12-6-99

9" pie crust, unbaked
4 cups fresh berries
3 cups fruit makes 9" pie

Combine 2/3 to 1 cup sugar 4 tbsps. flour, 2 tsp. quick cooking tapioca, 1½ tbsps. lemon juice or ½ tsp. cinnamon. Sprinkle over berries. Dot with 1 tbsp. butter. Let stand 15 minutes. Cover with top crust if desired or lattice crust. Bake 450° 10 minutes 350° bake until golden brown 40 minutes total.

PHEASANT (Lew Finch) (11-9-99) 12-6-99

Boneless pheasant breast, many as u want
cooking sherry
flour
pepper
vegetable oil
fresh sliced mushrooms
sour cream
slivered almonds

Layer in casserole dish after rolling pheasant in flour and browning. Spread generous amount of sour cream and mushrooms. Then another layer of breast. Add almonds and sherry. Place in oven covered 350° 90 minutes. If less than 3 breasts cook less than 90 minutes. Serve with wild rice. (below)

WILD RICE (Lew Finch) (11-9-99) 12-6-99

1 cup long grain wild rice
1 cup cheddar cheese, cubed
1 # 2 can of tomatoes or dried tomatoes
1 cup ripe olives, sliced
1 small can mushrooms, drained
½ cup chopped onions
¼ cup olive oil
salt to taste
1 tsp. pepper
½ cup boiling water

Precook rice for awhile until it begins to come apart. Mix all ingredients together except boiling water. Drain rice and mix with rest. Bake 350° uncovered in glass casserole dish 1 hour. Add water to moisten if needed.

EGGLESS EGGNOG (jan/feb82pg7 EGG NOG (with ice cream) 12-6-99

1 pkg. instant vanilla pudding
1 quart milk
½ tsp. rum flavoring
¼ tsp. nutmeg
½ cup vanilla ice cream

Mix vanilla pudding with ½ cup of the milk. Shake it up, then let rest 5 minutes. Add remaining ingredients and refrigerate.

CHRISTMAS PIE 12-7-99

1 envelope + 1 tsp. unflavored gelatin
¼ cup cold water
¼ cup sugar
¼ cup flour
¼ tsp. salt
1½ cups milk
1 tsp. vanilla
¼ tsp. almond
½ to ¾ cup mixed candied fruit, chopped fine
1 tbsp. powdered sugar
1½ cups whipping cream
¼ cup sugar
1 3½ oz. can flaked coconut, divided

Sprinkle gelatin over cold water in saucepan. Add next 3 ingredients. Cook over low heat till sugar is devolved and mixture is hot. Remove from heat and chill to consistency of unbeaten egg whites. Add vanilla and almond. Beat mixture at medium speed until smooth. Combine fruit with powdered sugar and toss to coat and set aside. Beat whipping cream until foamy and gradually ¼ cup sugar until soft peaks form. Fold fruit mixture and whipped cream and 1 cup coconut into gelatin mixture. Spoon into pastry shell and sprinkle with rest coconut. Chill 8 hours.

BAILEY'S IRISH CREAM (mar/apr88pg6) 12-7-99

1 pint whipping cream
1 (14 oz.) can sweetened condensed milk
3 eggs
1 cup blended whiskey
1 tsp. vanilla
¼ tsp. almond extract
½ cup rum
¾ tsp. coconut flavoring
3 tbsps. Hershey's chocolate syrup

Beat first 3 ingredients in large bowl. Blend in remaining ingredients.

Tip: Can substitute coconut extract for vanilla in Bailey's. 12-7-99

KELEGIANS (kuh LEE Juhns) 12-7-99

2½ cups lard
2½ cups sugar
2 boxes anise seed, mashed
2 tsp. baking soda
1 tsp. cinnamon
1½ cups fight corn syrup
1½ cups milk
5 lb. flour

Cream the lard, sugar, anise seed, baking soda and cinnamon. Add the corn syrup and milk, just a little at a time. Add the flour, one third at a time; mix well. Using a half cup batter, roll into rolls the size of a penny. Place on a paper lined cookie sheet; freeze until firm. Cut rolls into ¼ inch thickness; place on greased cooled sheet. Bake at 350° for 10 minutes, until lightly browned on edges.

HOT SPICED PECANS 12-7-99

1 tbsp. melted margarine
8 oz. pkg. pecans
1 tsp. salt, can omit
2 tsps. soy sauce
1/8 tsp. Tobacco

Heat oven 300°. Put margarine in a 8 or 9" cake pan and melt . Add pecans and stir. Toast for 30 minutes stirring often. Combine remaining ingredients and pour over pecans. Stir until all moisture is absorbed.

SPICED PECANS 12-7-99

1 egg white, slightly beaten
2 tbsps. cold water
½ cup sugar
¼ tsp. cloves
½ tsp. allspice
½ tsp. cinnamon
½ tsp. salt
4 cups pecan halves

Preheat 250°. Combine all ingredients except pecans. Set mixed ingredients aside for 15 minutes. Add pecans and mix. Spread evenly on 2 greased cookie sheets. Bake 1 hour. Stir if your like. Remove pecans from cookie sheet and cool. Store in a air tight container.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 12-7-99

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) 12-7-99

2 cups icing sugar sifted
3 tbs. 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.

CHOCOLATE CHERRY UPSIDE DOWN CAKE 12-7-99

21 oz. cherry pie filling
2¼ cups all purpose flour
1½ cups sugar
¾ cup unsweetened cocoa
1½ tsps. baking soda
¾ tsp. salt
1½ cups water
¼ cup cooking oil
¼ cup vinegar
1½ tsps. vanilla

Preheat oven to 350°. Spread pie filling into a greased 9x13" pan. Stir flour with the sugar, cocoa, baking soda and salt. In a separate bowl, combine water, oil, vinegar and vanilla. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30-35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.

Healthful Taste Treats
SUGAR FREE HOLIDAY NOG (8 servings) 12-8-99

1 pkg. (.9 oz) sugar free instant vanilla pudding mix
7 cups skim milk (divided)
1 tbsp. vanilla extract
1 tsp. rum flavoring
1 tsp. ground cinnamon
½ tsp. ground nutmeg
2 pkts. sugar substitute (Equal)
1 can evaporated skim milk

In large bowl combine pudding mix, 2 cups milk, vanilla, and sugar substitute. Mix according to pudding directions. Pour pudding mixture into half gallon pitcher (that has a tight fitting lid). Add 3 cups milk and shake well. Add remaining milk and flavoring. Shake well. Chill before serving.

RAINBOW WAFER TREE 12-8-99

3 Tablespoons margarine
4 cups miniature marshmallows
5 cups rice cereal
½ teaspoon green food color
Decorations: Rainbow colored vanilla wafers, bear shaped crackers and red candies for ornaments, popcorn for garland, and peanut butter for glue.

To prepare tree: Melt margarine in a 2 quart microwave safe dish (full power for 45 to 60 seconds). Stir in marshmallows, coating with margarine. Cook at 60% power for 5 to 6 minutes or until marshmallows are melted. Add food color; stir well. Add cereal and stir. Pat mixture into a 9 x 13 that has been treated with vegetable cooking spray. To shape the tree: Starting at center of 9" side of pan, cut to both corners of opposite 9" side this will be the tree. Use leftover to make a star and trunk for the tree. To decorate the tree: Use peanut butter to "glue" decorations onto the tree.

ALMOND FRUIT ROUNDS 12-8-99
(Yield 20 servings)

1 pkg. mini bagels (10 pre sliced bagels)
4 tsp. sugar
1 pkg. (8 oz) reduced fat cream cheese softened
¼ cup almond paste
½ tsp. almond extract
1 can (11 oz) mandarin oranges, drained
1 cup halved red grapes
2 kiwifruit, peeled, quartered and sliced
1 jar maraschino cherries, drained
½ cup apricot preserves, warmed
½ cup slivered almonds, toasted

In a mixing bowl, beat cream cheese, almond paste, extract and sugar until smooth. Spread over mini bagels. Top each half with at least one piece of each fruit used. Brush with preserves; sprinkle with almonds.

FRUIT BASKET ON A STICK 12-8-99
A sure way to make that fruit basket disappear.

Apple sliced in rounds (not wedges)
Orange slices, rind removed
Kiwi slices
Banana slices
Maraschino cherries

Stack one piece of each of the fruits listed and spear with a plastic toothpick.

HERBED SPINACH BALLS 12-8-99
(Makes 30 balls)

1 10 oz pkg. frozen chopped spinach, thawed and well drained (about 1 cup)
½ cup finely chopped onion
1 egg, beaten
2 Tbsp. margarine (tub), melted
1/3 cup plain dried bread crumbs
2 tbsp grated Parmesan cheese
¼ tsp. each garlic powder, thyme leaves, rubbed sage, salt
Dash pepper

Preheat oven to 350° F. In medium mixing bowl combine spinach, onion, egg, and margarine, mixing well. Add remaining ingredients and mix till thoroughly combined. Shape spinach mixture into balls about the size of a walnut. Spray nonstick baking sheet with nonstick cooking spray; arrange balls on sheet. Bake till balls are cooked through and lightly browned, 15 to 20 minutes.
Adapted from: Weight Watchers Favorite Recipes, NAL Books, 1986

SAUSAGE FILLED STARS (Yield 4 dozen) 12-8-99

1 lb. bulk sausage
1½ cups (6 oz.) shredded cheddar cheese, reduced fat
1½ cups (6 oz.) shredded Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 oz) chopped green chilies, drained
1 can (4½ oz) chopped ripe olive, drained
1 envelope ranch salad dressing mix
48 Won Ton wrappers
Vegetable oil

In a skillet, cook sausage until no longer pink; blot on paper toweling, rinse and drain. Add cheeses, peppers, chilies, and olives; add dressing mix; mix well. Set aside. Brush one side of each Won Ton with oil; press oil side down onto the bottom and up the sides of a muffin pan. Bake at 350° F for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tbsps. of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.
Adapted from: Country Woman Christmas 1999, Reiman Publications, Greendale, WI

PINEAPPLE ANGELS 12-8-99

Fresh fruit is such a wonderful snack, but until it's cut up, many of us won't bother to eat it. Here is a fun way to get involved with fruit and eat as you create.

For each angel you will need:

A wedge from a slice of fresh pineapple (body)
Half a slice of orange cut in half or smaller (wings)
Rind from half a slice of orange (halo)
A slice of banana (head)
Use your imagination and toothpicks to hold it together.
Pineapple Holiday Tree
A solution for "What to do with the top of a fresh pineapple?" Make it into a table decoration!

1 pineapple with a fresh, full set of leaves
1 red apple
Powdered sugar
Maraschino cherries

When preparing a fresh pineapple, cut the leaf portion from the meat of the pineapple. Turn the leaf portion upside down using the apple as a stand or base for the tree. Cut a 1 inch slice from the pineapple. Using a star- shaped cookie cutter, cut a star from the fresh slice of pineapple. Attach it to the top of the tree using toothpicks. Make snow for the tree by sprinkling with powdered sugar (use a sifter or wire strainer). Attach cherries as ornaments if desired.

ELEGANT CHEESE TORTE (24-30 servings) 12-8-99

4 pkgs. (8 oz) reduced fat cream cheese, softened
1 cup butter or margarine, softened
2 tsps. coarsely ground pepper
1 jar (5¾ oz) stuffed olives, drained and chopped
8 cups (32 oz) reduced fat shredded sharp cheddar cheese, room temperature
¾ cup apple cider, room temperature
¼ tsp. paprika
1 cup chopped pecans, toasted
Grapes and assorted crackers

In a mixing bowl, beat the cream cheese and butter until smooth. Remove 3 ½ cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9" spring form pan; set aside. In food processor, beat cheddar cheese, cider and paprika until almost smooth. Spread half over olive layer. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate 6 hours or until firm. Place on serving plate and remove sides of pan. Press pecans into top; garnish with grapes. Serve with crackers.
Adapted from Country Woman Christmas 1999, Reiman Publications, Greendale, WI

FESTIVE FLORET FIR 12-8-99

12" Styrofoam cone
Aluminum foil, optional
5½ cups cauliflower florets (about 1 small head)
4½ cups broccoli florets (about 1 medium bunch)
Toothpicks
12 cherry tomatoes
3 medium carrots, cut into ½" slices
½ cup small whole ripe olives
Dip or salad dressing.

Cover Styrofoam cone with foil if desired. Attach cauliflower and broccoli to the cone by sticking one end of a toothpick into a floret and the other end into the cone, using the larger florets at the base. Attach a cherry tomato to treetop OR use a star shaped cookie cutter to cut a star from a yellow pepper. Attach carrots, olives and remaining tomatoes with toothpicks to the cone. Fill in any gaps with small florets, using half of a toothpick. Serve with dip or dressing.
Country Woman Magazine, July/Aug. 1999, Reiman Publications

Prepared by:
Jan Temple, Nutrition Field Specialist
Iowa State University Extension
Housed in Johnson County
319-337-2145
And
Janet Martin, Youth Development Specialist
Iowa State University Extension
Housed in Linn County
319-377-9839

ISU Extension
Food For Fitness & Fun
ISU Families Extension

BAGEL WREATH 12-8-99

Mini bagels, sliced
Reduced fat cream cheese spread (plain or vegetable)
Chopped vegetables (ex: broccoli, cauliflower, carrots, green onions, red pepper, green pepper)
Optional garnishes: red pepper, leaf lettuce, cherry tomatoes, parsley

Use food processor to chop an assortment of colorful vegetables. Stir to combine all vegetables. Put vegetable pieces in a bowl. Spread each half of a mini bagel with cream cheese. Dip the cream cheese side of the bagel into the vegetable mix to get some veggies to "stick" to the bagel. Arrange the bagel halves on a round platter to form a wreath. Garnish with lettuce, parsley, cherry tomatoes and a red pepper bow if desired. To cut a bow shape from a red pepper: Use 2 large triangles for the loops, 1 small square for the center of the bow; two strips for the streamers.

Learning to Grow by Giving 12-8-99

Following are several ways for your family to help others and learn generosity:

As a family, contribute to a charitable organization.
Together help a neighbor by shoveling snow, playing with a young child, or delivering a homemade food or gift item.
String popcorn to hang on a tree for the birds to eat.
Check with a local nursing home, day care center, or community group to learn about helping projects that need to be done.
Frame a child's "work of art" for a grandparent or relative.
Make an ornament for a volunteer who helps your family.
Visit or call someone who can't leave home.
Make family "helping" projects a priority.
Anonymously contribute supplies to other families.
Donate books to the library or toys to a homeless shelter
Make a gingerbread person, star, or tree paper chain to wrap around an amaryllis plant pot and deliver to a home bound person.
Play games with residents at a nursing home.
Make a box of puppets for a young friend.
Make peanut butter, birdseed and pine cone bird feeders to hang outside for the birds.
Make a coupon book for each member of the family of things you will do for them; for example, make breakfast, play a game, clean out the car, etc.
Game Ideas

Thanks to ISU Extension co-workers Ann Torbert and Cathann Kress for contributing creative game ideas. For safety, use inflated balloons only with school age children.

SNOWBALL BASEBALL 12-8-99

First, mark bases on the floor, tape works best. To play, you need a bag of big marshmallows and a spatula. Pick teams, and play the game like regular baseball, the only difference being that you use the spatula for a bat and the marshmallows for a ball. As a twist, "run the bases" on your knees.

SNOWBALL JUGGLING 12-8-99

Divide the youth in circles of 6-7 children. The children clasp hands to make a circle. An adult tosses a white balloon above the circle; the children try to keep the white balloon (snowball) in the air by using their heads, elbows, hands, (anything except their feet). As they accomplish the task, add more white balloons (snowballs) above the circle. The circle can move around; the only guideline is that the children need to keep their hands hooked together.

SNOW WALK RELAY 12-8-99

Each team needs a pair of mittens, a box of Styrofoam packing peanuts, and a container at the goal line. The first player in each line puts on the pair of mittens, scoops up a handful of Styrofoam peanuts, runs to the goal bucket and drops them in. The youth returns to his/her line and gives the mittens to the next person. The relay continues. The goal is to deliver the most "pieces of snow" to the team's container.

RED, WHITE, AND GREEN RELAYS 12-8-99

For the following relays, divide the children in teams of 4-6. Each relay team is set up in a line with the "goal" bucket/basket about 5-6 yards away. You can adjust the distance according to the size of the room. In these relays, each child in the line completes the task, tags the next person and on down the line.

RED AND GREEN BALLOON HOP RELAY 12-8-99

Each team needs a garbage bag of red and green inflated balloons (1/youth). One at time, each youth takes a balloon out of the bag at the front of their line, puts the balloon between his/her knees, hops to the laundry basket (5-6 yds. away), drops the balloon in the basket and runs back. When the first player returns, he/she tags the next player who does the same thing.

RED HOT SCOOP RELAY 12-8-99

Each team needs a spoon and a container of red hot candies at the beginning of the line and a plastic "goal" container at the goal line. The first person scoops up a spoon full of red hots, walks to the goal bucket, and deposits the red hot candies. The player returns and hands off the spoon to the next person. The goal is to have the most red hot candies in the goal bucket at the end of his/her line.

CANDY CANE SLIDE RELAY 12-8-99

Each person on the team needs a candy cane and each team needs a small paper holiday bag with handles. The first player on the team holds the candy cane by the rounded part and carries the shopping bag with the straight end of the candy cane. He/she carries the bag around the goal bucket, walks back to the line and gives the bag to the next person by sliding it from the his/her candy cane to the next person's candy cane without using their hands to switch the bag.

Gifts from the Kitchen

PINT SIZE HOLIDAY SOUP IN A JAR 12-8-99
(This was available last year, but made in a quart jar. That was a lot of soup for a smaller household. For your convenience, here is the pint size version.)
Use a 1 pint Mason jar to layer the following ingredients in this order:

2 Tablespoons beef bouillon
2 Tablespoons onion flakes
¼ cup split peas
¼ cup round macaroni
¼ cup lentils
2 Tablespoons barley

Carefully shake down each layer as you fill jar, finish filling jar with any shape pasta. Use glue to cover the jar lid with a piece of fabric that is 5 ¾" in diameter. Attach the following directions to the jar with a small ribbon.

To make Holiday Soup:

In a large pan, brown one half pound of ground beef, pork, or turkey. Drain and rinse. Remove pasta from the top of the jar and set aside. Add the rest of the jars contents to pan with 6 cups of water and the drained meat. Bring to a boil; simmer slowly until peas and lentils are tender (about 35-40 minutes). Add pasta during the last 15 minutes.

LAURA’S SOY GOOD OATMEAL COOKIE KITS 12-8-99
A little twist on the "sand art" craze. These are a kit that help the recipient find a way to get some soy foods in their diet.

Use a 1 quart Mason jar to layer the following ingredients in this order:
1 cup old fashioned oats
1/3 cup mini candy coated chocolates
¼ cup soy nuts (unsalted)
1 cup old fashioned oats

Wrap in green colored plastic wrap and add to jar:

2 tablespoons soy flour in bottom of ½ cup
All purpose flour to make ½ cup flour total
½ teaspoon salt
¼ teaspoon baking soda
Wrap in red colored plastic wrap and add to top of jar:
½ cup brown sugar
¼ cup granulated sugar
Use glue to cover the jar lid with a piece of fabric that is 6¾ " in diameter.
Attach the following directions to the jar with a small ribbon.

To make Laura’s Soy Good Oatmeal Cookies: Makes about 2½ doz.

In mixing bowl, combine ¼ cup margarine, 1 egg, 2 Tablespoons water, ½ teaspoon vanilla and the red packet containing sugars. Beat well. Add the green packet of dry ingredients. Beat well. Stir in oatmeal, soy nuts and chocolate candies. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° F for 11 minutes.

These are in home for holidays cookbook by Jo Anna Lund
NORTHPOLE EGGNOG CHEESECAKE 12-9-99 Jo Anna Lund

2 8 oz. Philadelphia fat free cream cheese
1 4 serving pkg. sugar free fat free instant vanilla pudding
2/3 cup carnations non fat dry milk powder
1 cup water
¾ cup cool whip lite
1 tsp. rum extract
½ tsp. nutmeg
1 6 oz. keebler shortbread pie crust
4 maraschino cherries halved

In a large bowl stir the cream cheese with a spoon until soft. Add dry pudding mix, milk and water. Whisk until smooth. Blend in ¼ cup cool whip lite, rum extract and ¼ tsp. nutmeg. Spread mixture in the crust. Sprinkle remaining nutmeg over top. Evenly drop the rest of the cool whip lite by tbsps. over top to form 8 mounds. Garnish each mound with the cherry halve. Can refrigerate 2 or 3 days.

THANKSGIVING KOLACHES 12-9-99 Jo Anna Lund

16 Roades frozen yeast unbaked dinner rolls
1 4 serving pkg. sugar free cook and serve vanilla pudding
1 4 serving pkg. sugar free cranberry gelatin
1 cup Ocean Spray reduced calorie cranberry juice cocktail
2 cups fresh or frozen cranberries, chopped
¼ cup chopped pecans

Spray 2 large baking sheets with butter flavored cooking spray and evenly space the rolls on the sheets. Cover with a cloth and let rise about 3 hours. In a medium saucepan add the dry pudding, gelatin, juice and cranberries. Cook over medium heat till mixture thickens and cranberries soften stirring often. Remove from heat and stir in the pecans. Make a indentation in each roll. Put a large tbsp. of the filling in to each roll. Cover again and rest for 10 minutes. While the rolls are resting heat oven to 400° Before baking lightly spray the top of each roll with butter flavored cooking spray. Bake 10-15 minutes or until golden brown. Place sheets on wire rack and let set for 5 minutes then remove and put on wire rack to cool.

JAPANESE FRUIT PIE (ALSO CALLED WINTER FRUIT PIE) (11-10-99) 12-10-99

2 eggs
½ cup melted margarine/butter
1 cup sugar or part brown or all brown ½ and ½ if wanted
1 tsp. vanilla
2 tbsps. vinegar
½ cup walnuts, chopped
½ cup coconut, flaked
½ cup chopped dates or raisins

Beat egg and next 4 ingredients. Stir then add next 3 ingredients. Pour into 8" unbaked pie shell. Bake 350° until brown & set or 40-50 minutes.

NORTHPOLE EGGNOG CHEESECAKE (JoAnna Lund 12-9-99) 12-10-99

PUMPKIN BARS WITH CREAM CHEESE FROSTING (nov/dec98pg3) 12-10-99

2 cups sugar
2 cups flour
1 cup oil
2 cups pumpkin
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon

Mix all ingredients well with a mixer. Pour into a greased jellyroll pan. Bake at 350°, 25 minutes. Let cool.

Frosting:
3 cups powdered sugar
1 stick butter. softened
8 oz. cream cheese, softened
1 tsp. vanilla

Combine ingredients; beat until smooth. Frost bars when cool.

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-10-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-11-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

NORTHPOLE EGGNOG CHEESECAKE (JoAnna Lund 12-9-99) 12-11-99

CREAMY CROCKPOT SCALLOPED POTATOES (from 70's crockpot cookbook) 12-11-99

6 potatoes
1 small onion, thinly sliced
¼ cup flour
1 tsp. Salt
¼ tsp. Pepper
½ tsp. cream of tartar
2 tbsps butter
1 can cheddar cheese soup
4 slices American cheese

Pare and thinly slice potatoes. Toss in 1 cup water with 1/2 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.)

CROCKPOT SCALLOPED POTATOES (1-28-98) 12-11-99

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.)

OVERNIGHT CINNAMON ROLLS 12-11-99

1½ cups milk
1¼ cups water
1 pkg. yeast
¼ cup warm water
2 eggs
1 cup sugar
2 tsp. salt
½ cup vegetable shortening
8 cups flour
Some flour, margarine, sugar, cinnamon

Combine milk and water; scald. Combine yeast with warm water to soften; add eggs, sugar, salt, shortening and flour. Combine milk mixture with yeast mixture, mix well and put in a greased bowl at 5 PM, let set on counter, uncovered. At 10 PM, cut the dough in half, roll out on a floured surface; spread on some margarine; sprinkle with some sugar and cinnamon. Roll up dough, then cut into 1 inch slicesand place on two, greased 9x13" pans. Let rolls set out on the counter, uncovered, until 6 AM (or a little later.) Preheat oven to 350°, bake for 10-12 minutes. Let cool. Frost with a butter creme frosting or glaze.

TWINKIE TOFFEE TEMPTATIONS (11-17-99) 12-11-99

1 pkg. cooked vanilla pudding
2 cups milk
10 twinkies
8 oz. Heath bar, crushed

Prepare pudding according to pkg. directions. Split twinkies long way in half and line a 9x13" pan with half the twinkies with the cream side up. Sprinkle on half the Heath bar. Pour on cooled pudding. Arrange other half of twinkies on top the pudding. Spread on cool whip and sprinkle on rest of crushed Heath bar. Refrigerate.

MACARONI FRUIT SALAD (5-23-83) 12-11-99

Dressing:

4 eggs
½ cup sugar
¼ lemon juice
Juice from 8 oz. can of crushed pineapple

Cook until thickened and cool slightly.

Salad:

1½ cups of ring or small shell macaroni, cooked
1 cup cream, whipped
3 cups diced apple
crushed pineapple
1 cup mini marshmallows
1 cup coconut
1 cup chopped nuts

Mix all together. Chill and just before serving, add 2 cups fresh bing cherries, halved, or a 1 lb can of bing cherries drained.

SWEET AND TANGY CHICKEN 12-11-99

1 2½-3 lb. chicken
1 cup mayonnaise
1¾ oz. pkg. dry onion soup mix
1 cup bottled russian dressing
1 cup apricot/pineapple preserves

Arrange chicken in 2 qt. oblong glass baking dish with the medium pieces to outside. In bowl mix rest ingredients. Pour over chicken cover. Microwave on high 10-20-22 minutes.

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-13-99 Top of page

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

CHEESE BALLS 12-13-99

¼ cup butter, softened
1 3 oz. pkg. cream cheese
1 tsp. WOR sauce
½ tsp. onion powder
1/8 tsp. garlic powder
3 cups shredder cheddar cheese
½ cup chopped walnuts or snipped parsley

Beat cheese and butter until creamy. Add rest of ingredients except nuts and blend well. Form into balls and roll into chopped nuts or parsley. Serve with assorted crackers.

NEVA PARTY MIX (jan/feb98pg2) 12-13-99

15 oz box wheat cereal
12 oz box corn & rice cereal
15 oz Cheerios
2 boxes stick pretzels
1 box Bugles
3 lbs. peanuts
3 cups Crisco oil
3 tbsps. Worcestershire sauce
1½ tbsps. seasoning salt
1½ tbsps. garlic salt

Mix first six ingredients, then combine the last four ingredients and pour over party mix. Bake 250° for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.

FRIENDSHIP SOUP IN A JAR (Taste of Home) (1-15-99) 12-13-99

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.

COOKIES IN A JAR DROP COOKIE (11-21-98) 12-13-99

Use funnel to put in jar:

1¼ cup flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or M&Ms
½ cup walnuts

On Gift Tag:
To make 3 dozen cookies mix the following with dry ingredients from jar.

½ cup butter (for chewy) margarine (for crunchy) melted
1 egg
1 tsp. vanilla

Drop on cookie sheet and bake 350° 8-10 minutes.

FAY'S PUMPKIN SQUARES 12-13-99

1 cup sugar
½ margarine
1 egg

2 cups flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla

Cream sugar, margarine and egg. Add rest except the nuts and raisins and blend well. Fold in the nuts and raisins. Spread into a greased 10x15" pan. Bake 375° 15-20 minutes. Spread with below glaze

Glaze:

1 cup pumpkin and thin with orange juice. Spread on bars.

PUMPKIN DIP (11-24-99) 12-13-99

1 cup pumpkin
½ cup sour cream
¼ cup brown sugar

Mix and add pumpkin spice the kind you like, they used allspice about 1 tsp. Refrigerate. Take soft white tortilla shells (soft taco) and brush with a little water and sprinkle with cinnamon and sugar. Bake 350° 10 minutes. Take them out and cut in chip size and dip in the pumpkin dip.

BAILEY'S IRISH CREAM (mar/apr88pg6) 12-14-99

Beat first 3 ingredients in large bowl. Blend in remaining ingredients.

Tip: Can substitute coconut extract for vanilla in Bailey's. (12-7-99) 12-14-99

MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 12-14-99

1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts

Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.

CHICKEN SUPREME (11-8-99) 12-14-99

2 cups chicken, cooked and cubed
2 cups seasoned dry stuffing cubes
1 can cream of mushroom soup
1 can French style green beans, reserve ¼ cup juice
½ cup milk
¼ cup reserved bean juice
4 tbsp. butter
Grated cheddar cheese

Combine all ingredients, except butter and cheese. Pour in a 9x9" pan. Dot mixture with butter; sprinkle on cheese. Bake at 325° for 1 hour.

CHICKEN MARCELLA (4-17-99) 12-14-99

4 boneless skinless chicken breasts ½'d and cut into 3rds. Sprinkle with garlic salt and lemon pepper to taste. Dredge in flour and brown in skillet with ½ cup olive oil and ¼ cup melted butter. After brown. 8x8" pan. In same skillet add 1 clove garlic, minced and 1 shallot, 1 tbsp butter, 2 tbsps, flour. Stir till blended. Add 1½ cups marcella wine ¾ cup chicken broth. Cook and stir 5 minutes. Do not boil.
Squeeze juice from ¼ lemon. Bake uncovered 40 minutes 350°.

HOT SPINACH DIP 12-14-99

¼ cup non fat ricotta cheese
¼ + 2 tbsps. skim milk
½ cup non fat mayonnaise
1 tbsp. dry sherry
1 10 oz. pkg. frozen spinach, thawed drained and squeezed between paper towels
1 8 oz. can sliced water chestnuts, drained and chopped
6 oz. fresh lump crab meat
¾ cup shredded low fat Monterey jack cheese
½ cup diced roasted red peppers in water, drained
¼ cup minced green onion
½ tsp. hot sauce
vegetable spray

Stir together first 3 ingredients. Press drained ricotta cheese through a sieve Mix all ingredients together and put in a sprayed 1½ qt. casserole. Bake 350° 30 minutes. Uncover and bake another 10 minute or until hot and bubbly. Serve with toasted Pita wedges.

CHEESE BALLS (12-13-99) 12-15-99

¼ cup butter, softened
1 3 oz. pkg. cream cheese
1 tsp. WOR sauce
½ tsp. onion powder
1/8 tsp. garlic powder
3 cups shredder cheddar cheese
½ cup chopped walnuts or snipped parsley

Beat cheese and butter until creamy. Add rest of ingredients except nuts and blend well. Form into balls and roll into chopped nuts or parsley. Serve with assorted crackers.

APPLE SALAD #1 (12-4-99) 12-15-99

1 8 oz. Cool Whip
2 unpeeled red apples, diced
2 large Snicker bars, regular or large chopped (frozen or real cold candy bars chop better)
2 bananas, sliced

Put Cool Whip in a bowl. Add diced apples and sliced bananas into Cool Whip. Add cut up snicker bars. Mix well and serve.

APPLE SALAD #2 (12-4-99) 12-15-99

8 apples
6 snicker bars, cut up

1 8 oz. pkg. cream cheese
1 8 oz. cool whip
7 oz. jar marshmallow cream

Mix last 3 to make dressing and mix with cut up apples and candy bars.

TIGER BUTTER (jan/feb97pg2) 12-15-99

Microwave 1 lb. almond bark and one 12 oz. jar peanut butter till melted. Mix well. Spread on wax paper lined jelly roll pan. Melt 1 lb. semi sweet chocolate chips. Pour over bark. Swirl with knife. Chill till firm and cut in pieces.

PUMPKIN PECAN MUFFINS (12-2-99) 12-15-99

Topping:

¼ cup oatmeal
¼ cup flour
¼ cup packed brown sugar
3 tbsps. chopped pecans
1 tbsp. cinnamon
¼ cup margarine/butter

Preheat oven 400°. Combine first 8 dry ingredients. Add pumpkin, brown sugar, oil, milk, eggs, and vanilla. Stir until moistened. Then Fill muffin tins 3/4ths full set aside. In a clean bowl, make topping and mix till crumbly. Sprinkle on top of muffins. Bake 15-20 minutes.

SPANISH TAVERNS (didn't give but caller wanted this one gave the one below) 12-15-99

Cook for 7 minutes, 1½ cups water, ¾ cup catsup, 1 tablespoon chili powder, and 1 large onion (chopped). Add 2 pounds hamburger, 2 tablespoons prepared mustard and salt and pepper to taste. Cook 10 minutes. Serve hot on buns.

TAVERNS 12-15-99

Break up ground beef, as much as you want. Brown with chopped onion and drain. Cover with water and add a bouillon cube for each cup of water added. Let simmer 'til all the water is gone.

CASHEW BRITTLE (in microwave) 12-15-99

1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1 tsp. margarine/butter
1½ cups cashew halves

Grease a 2 qt. casserole dish. Add the sugar, syrup and salt; microwave on high for 2-3 minutes; stir and cook additional 4 minutes. Stir in the remaining ingredients, except baking soda; cook for 2 minutes. Immediately add baking soda and stir until foamy. Quickly pour onto a greased cookie sheet, and spread out by tilting pan back and forth (work quickly.) Let cool, then break into pieces.

BAKED CRANBERRY SAUCE 12-15-99

4 cups fresh cranberries, washed and drained
2 cups sugar
2 tbsps. water

Preheat oven 350° Combine ingredients in a 1½ qt. casserole dish. Cover and bake 50-60 minutes. Stir occasionally. You know when its done because the cranberries pop. Take out of oven. Uncover and cool slightly. Cover dish and refrigerate to cool 'til serving.

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-16-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

BAILEY'S IRISH CREAM (mar/apr88pg6) 12-16-99

Beat first 3 ingredients in large bowl. Blend in remaining ingredients.

Tip: Can substitute coconut extract for vanilla in Bailey's. (12-7-99) 12-16-99

HOT CRANBERRY PUNCH 12-16-99

3 qts. cranberry juice
4 qts. apple juice
1 cup brown sugar
1/8 tsp. salt
8 cinnamon sticks
3 tsps. whole cloves

Pour juice into a 30 cup coffee pot. Put the rest in the basket and perk.

CHOP SUEY CAKE (Eric's Mom) (11-27-99) 12-16-99

2 cups flour
2 cups sugar
2 eggs
2 tsps. baking powder
1 20 oz. can crushed pineapple with juice

Mix with spoon. Pour in a greased 9x13" greased pan. Bake 350° 40 minutes.

Frosting:

1 stick margarine, melted
8 oz. pkg. cream cheese
2 cups powdered sugar
1 tsp. vanilla
2 tbsps. milk

Mix and frost soon as cake is done.

Tip: for pecan bread use french vanilla pudding and a tsp. of vanilla. 12-16-99

SNOWBALLS (2-12-99) 12-16-99

1 cup butter/margarine, softened
½ cup peanut butter
½ tsp. vanilla
1 cup very fine coconut
4 cups powdered sugar, divided
2 cups rolled oats (quick)
1 cup miniature chocolate chips (or white chips)

Cream butter and peanut butter together. Stir in vanilla, coconut, 2 cups powdered sugar, oats. You can add up to an additional 2 cups powdered sugar, or cocoa, as long as mixture is still moist. Stir in the chips. Roll into walnut sized balls. Chill at least 2 hours.

HOT BUTTERED RUM (crockpot) 12-16-99

8 whole cloves
3 pieces crystallized ginger
2 cinnamon sticks
8 whole cloves
1½ cups water
1½ cups sugar
1 qt. orange juice
3 cups apple cider
½ cup fresh lemon juice
2 tbsps. butter, cut in small pieces

Put spices in cheese cloth bag with water and boil 10 minutes. Remove pan from heat and take out spices. Add sugar stirring until dissolved. Add all juice and heat back up. Take butter and put on top juice.

CASHEW BRITTLE (in microwave) (12-15-99) 12-16-99

1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1 tsp. margarine/butter
1½ cups cashew halves

PHEASANT (Lew Finch) (11-9-99) 12-17-99

Boneless pheasant breast, many as u want
cooking sherry
flour
pepper
vegetable oil
fresh sliced mushrooms
sour cream
slivered almonds

WILD RICE (Lew Finch) (11-9-99) 12-17-99

MACARONI FRUIT SALAD (5-23-83) 12-17-99

Dressing:

4 eggs
½ cup sugar
¼ lemon juice
Juice from 8 oz. can crushed pineapple

Cook until thickened and cool slightly.

Salad:

1½ cups of ring or small shell macaroni, cooked
1 cup cream, whipped
3 cups diced apple
crushed pineapple
1 cup mini marshmallows
1 cup coconut
1 cup chopped nuts

Mix all together. Chill and just before serving, add 2 cups fresh bing cherries, halved, or a 1 lb. can bing cherries drained.

DOG TREATS (4-27-98) 12-17-99

¾ cup hot water
1 beef bouillon cube
½ cup margarine
½ cup powdered milk
½ tsp. salt
2 tsps. sugar
1 beaten egg
3 cups wheat flour

Dissolve cube in hot water. Stir in margarine. Mix milk, sugar, salt and egg. Add flour to make a stiff dough. Knead a few times (more flour can be added.) Pat down to ½ inch thickness. Cut into shapes. Bake at 325°, for 50 minutes. Shut off oven and let cool completely in oven.

PUMPKIN BARS WITH CREAM CHEESE FROSTING (nov/dec98pg3) 12-17-99

2 cups sugar
2 cups flour
1 cup oil
2 cups pumpkin
4 eggs
2 tsps. baking powder
1 tsp. baking soda
1 tbsp. cinnamon

Mix all ingredients well with a mixer. Pour into a greased jellyroll pan. Bake at 350°, 25 minutes. Let cool.

Frosting:
3 cups powdered sugar
1 stick butter. softened
8 oz. cream cheese, softened
1 tsp. vanilla

Combine ingredients; beat until smooth. Frost bars when cool.

MAGIC COOKIE BAR w/eagle brand milk 12-17-99

1 stick butter
1 cup crushed graham crackers
1 cup semi sweet chocolate chips
1 cup or 3½ oz. can flaked coconut
1 14 oz. can sweetened, condensed milk
1 cup chopped walnuts

Melt the butter in 13" x 9" pan. Spread the crushed graham crackers evenly; then spread rest of ingredients on in order given. Bake for 30 minutes at 350° 325° if using glass baking pan. Cool and cut into bars. (Bars can be wrapped and frozen good for Christmas giving, etc.)

JELLO PLUM PUDDING 12-18-99

1 pkg. lemon jello
1 pint boiling water add ¾ cup Grapenuts cereal stir well
¾ cup raisins, washed and drained
¾ cup walnuts, chopped
¾ cup cooked and cut up prunes or blue plums
½ tsp. cinnamon
¼ tsp. cloves
pinch salt

Mix all well. Put into cups or decorative dish. Chill. Add cool whip when served.

AMISH CASHEW CRUNCH 12-18-99

1 cup butter
1 cup sugar
2 cups cashews

In a heavy pan cook and stir the butter and sugar until it looks liken vanilla pudding. Add the cashews and cook until it starts to turn golden brown like peanut brittle. Pour out on lightly greased cookie sheets. Cool. Break up in pieces. Store in airtight container.

CAPPUCCINO MIX (mar/apr95pg5) 12-18-99

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

Mix well. Keep in airtight container. To make a cup: 3 tbsps. of the mix to 6 ozs. of hot water.

PECAN PIE SQUARES (11-11-99) 12-18-99

Crust:

3 cups flour
½ cup sugar
½ cup butter or margarine, softened
½ tsp. salt
4 eggs

In a large bowl combine until course crumbs. Press into a greased 10x15" pan firmly and evenly to cover the bottom. Bake 20 minutes at 350°.

Filling:

1½ cups corn syrup, light or dark
1½ cups sugar
3 tbsps. butter or margarine, melted
1½ tsps. vanilla
2½ cups pecans, chopped

In a bowl blend all except pecans. Add pecans. Spread over hot above crust. Bake 25 minutes 350° until set.

PECAN PIE BARS (11-10-99) 12-18-99

½ cup brown sugar
1 cup flour
½ cup melted margarine
2 eggs, slightly beaten
1 cup brown sugar
1 cup coarsely chopped pecans
1 cup flaked coconut
2 tbsps. flour
½ tsp. baking powder
¼ tsp. salt

Mix first 3 and press into bottom 7x11" pan and up the sides a little. Bake 375° 15 minutes. Combine in order given and spread into crust. Bake 375° 15 minutes.

BEST EVER FUDGE (jan/feb82pg1) 12-18-99

1 Pound butter, melted
1 Pound Velveeta cheese, melted
1 cup cocoa
4 pounds powdered sugar
1 tsp. vanilla
Nuts if desired

Melt butter and cheese together, add cocoa, and sugar, mix, then add vanilla. Pour into pan, cool and cut.

MAID-RITES (9-15-98) 12-18-99

Brown 1 lb. ground beef with a dash of pepper and drain. Add 1 beef bouillon cube. Cover with water simmer 'til water is gone.

THANKSGIVING KOLACHES (12-9-99 Jo Anna Lund) 12-18-99

KAREN'S KRAZY 8'S APPLE SALAD (jan/feb99pg1) 12-18-99

8 medium large apples, chopped
8 ozs. whipped topping
8 ozs. sour cream
6 regular sized Snicker bars, chopped

Combine sour cream and whipped topping. Stir in the apples and candy bars. Keep chilled.

SIMPLE SAUERKRAUT BALLS 12-18-99

1 medium onion
¼ cup margarine
½ cup water
¼ cup flour
1 lb. sauerkraut, drained
¼ cup flour
1 egg
¼ cup milk
Bread crumbs

Sauté the onion in the margarine. Blend the flour and water; add to onion. Add the sauerkraut and cook over low heat until mixture thickens and boils; let cool thoroughly. Chill the mixture for easy handling. Shape mixture into small balls; roll in ¼ cup flour. Combine the egg with milk; dip balls in this mixture, then roll in the bread crumbs to coat. Deep fat fry the balls until golden brown.

RUM BALLS 12-18-99

2 lbs. pitted dates
½ lbs. pecans or walnuts
3½ cups vanilla wafer crumbs
½ cup sugar
¼ cup corn syrup
½ cup rum, brandy or whiskey

Put all ingredients through a food grinder. shape into balls roll into finely chopped nuts or coconut or red or green sugar. put into can with tight fitting lid.

FRIED OYSTERS (missed, found this one on internet) 12-20-99 Top of page

MISSISSIPPI FRIED OYSTERS (Recipe By : Southern Sideboards) 12-20-99

raw oysters
2 eggs, beaten
2 cups cornmeal
1 teaspoon sugar
2 teaspoons salt
1 teaspoon pepper
2 tablespoons flour

Drain oysters and soak in eggs. Mix cornmeal, sugar, salt, pepper and flour. Dip oysters in cornmeal mixture and fry in deep shortening until golden brown. Drain on paper towels.

SNOWBALLS (2-12-99) 12-20-99

PINT SIZE HOLIDAY SOUP IN A JAR (12-8-99) 12-20-99

(This was available last year, but made in a quart jar. That was a lot of soup for a smaller household. For your convenience, here is the pint size version.) Use a 1 pint Mason jar to layer the following ingredients in this order:

2 Tablespoons beef bouillon
2 Tablespoons onion flakes
¼ cup split peas
¼ cup round macaroni
¼ cup lentils
2 Tablespoons barley

To make Holiday Soup:

NEVER FAIL DIVINITY 12-20-99

4 cups sugar
1 cup white corn syrup
¾ cup water
dash salt
3 egg whites

Put in a 2 quart microwave dish. Cook 20 minutes stirring every 5 minutes. In the last 5 minutes beat the egg whites until they are very light. Slowly combine hot syrup to the beaten egg whites. It might take 20 minutes to make it lose its sheen. Add 1 teaspoon vanilla and beat in. Can add nuts. Drop by teaspoons on wax paper and top with a pecan half. Store in air tight container.

MACARONI FRUIT SALAD (5-23-83) 12-20-99

Dressing:

4 eggs
½ cup sugar
¼ lemon juice
Juice from 8 oz. can of crushed pineapple

Cook until thickened and cool slightly.

Salad:

1½ cups of ring or small shell macaroni, cooked
1 cup cream, whipped
3 cups diced apple
crushed pineapple
1 cup mini marshmallows
1 cup coconut
1 cup chopped nuts

Mix all together. Chill and just before serving, add 2 cups fresh bing cherries, halved, or a 1 lb can of bing cherries drained.

SOUR CREAM SUGAR COOKIES (jan/feb99pg5 missed found this one) 12-20-99

2 large eggs
3 cups sugar
1 cup sour cream
½ lb. butter or margarine, softened
2 tbsps. vanilla (or 1 T. vanilla and 1 T. almond extract)
6-8 cups flour
1 heaping tsp. baking soda
1 tsp. baking powder

Beat eggs and sugar until creamy. Blend in sour cream, butter and flavoring. Sift together 2 cups flour with baking soda and baking powder. Blend into creamed mixture. Add additional flour to make a soft dough that's not sticky. Chill dough a few hours. Preheat oven to 350°. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut out cookie shapes. Sprinkle with sugar on top. Bake on lightly greased cookie sheet. Bake for 10-15 minutes; watch for light brown on edges. Makes 8 dozen.

CHRISTMAS COOKIE 12-20-99

½ cup shortening
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
½ cup nuts
1 cup sour cream

Cream shortening and sugar. Then add egg and vanilla. Sift dry ingredients and add to sugar mixture alternately with sour cream. Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° 8-10 minutes.

NO ROLL PASTRY CRUST w/oil (missed, found on internet) 12-20-99

1½ cup sifted flour
1½ tsps. sugar
1 tsp. salt
½ cup vegetable oil
2 tbsps. cold milk

Sift dry ingredients into a 9 inch pie pan. Combine oil and milk and beat with a fork. Pour over flour mixture. Mix with fork until flour is dampened. With fingers press pastry evenly and firmly against bottom and sides of pan. Partly cover rim and flute edge, pinching lightly with fingers. If a pre baked shell is desired, prick entire surface with a fork, and bake at 425ºF for 12 to 15 minutes or until brown. Yields 1 (9 inch) crust. Or you can pour in the filling, and bake as directed for filling. It is good for pecan and custard pies and is especially good for pumpkin pie.

CASHEW BRITTLE (in microwave) (12-15-99) 12-20-99

1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1 tsp. margarine/butter
1½ cups cashew halves

SAND ART BROWNIES (12-28-98) 12-20-99

In a 1 quart wide mouth jar, layer the following:
½ tsp. salt
½ cup plus 2 tbsp. flour
1/3 cup cocoa
½ cup flour
2/3 cup brown sugar
2/3 cup sugar
½ cup chocolate chips
½ cup white chocolate chips
Walnuts or pecans to fill jar

Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla, 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" pan. Bake at 350° for 30 minutes.

NORTHPOLE EGGNOG CHEESECAKE (JoAnna Lund 12-9-99) 12-20-99

CASHEW BRITTLE (in microwave) (12-15-99) 12-22-99 Top of page

1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1 tsp. margarine/butter
1½ cups cashew halves

NEVER FAIL DIVINITY (12-20-99) 12-22-99 (missed, found this one)

4 cups sugar
1 cup white corn syrup
¾ cup water
dash salt
3 egg whites

PERCOLATOR PUNCH (nov/dec96pg6) 12-22-99

3 cups pineapple, apple or cranberry juice (mix any way you prefer)
3 cups water
½ cup packed brown sugar
1 tbsp. whole cloves
½ tbsp. whole allspice
3 (2") cinnamon sticks
¼ tsp. salt

Pour juice and water in bottom of percolator coffee maker. Combine brown sugar, spices and salt in basket. Perk. Remove spices from basket. Serve hot.

ROCKY MOUNTAIN CANDY (big recipe can cut in half 1-14-99) 12-22-99

2 lbs. white almond bark
3 cups rice crispies
3 cups captain crunch peanut butter cereal
3 cups mini colored marshmallows

Melt almond bark. Add the rest. Stir fast and drop by spoonfuls on wax paper. Sets up fast.

VEGETABLES KELLEY (may/jun79pg3) 12-22-99

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

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 12-22-99

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

CARROT CAKE (w/crushed pineapple) (1-22-99) 12-22-99

2 cups flour
2 tsps. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsps. cinnamon
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple
1 cup chopped nuts

Combine the flour, baking powder, baking soda, salt and cinnamon; sift together and set aside. Mix together the remaining ingredients in order given, adding eggs one at a time. Stir dry ingredients into this mixture; beat well. Bake in a greased 9x13" pan at 350°, for 30-45 minutes, until it's firm in the middle.

Frosting:

8 ozs. cream cheese, softened
½ stick margarine
1 lb. powdered sugar
2 tsps. vanilla

Cream the cream cheese and margarine; beat in the powdered sugar and vanilla. Spread frosting on when cake is cool.

DILLY PHILLY CRESCENT DIP 12-22-99

1 4 oz. pkg. crescent rolls
½ tsp. dill weed

Roll out rolls flat on floured surface. Sprinkle ¼ tsp. dill weed. Place the cream cheese on and sprinkle another ¼ tsp. dill weed. Bring rolls up over top and pinch rolls together to seal and bake in oven 350° 15 minutes or until it puffs up and is golden brown. Serve with thin apple slices.

HOLIDAY BREAD (carrot and pineapple) (9-23-99) 12-22-99

3 cups flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs beaten
3 cups sugar
1 cup oil
2 cups grated carrot
1-9 oz can crushed pineapple, drained
2 tsps. vanilla
1 cup chopped walnuts

FRUIT SALAD 12-22-99 (missed found this on honey.com 10-25-99)

Fruit Salad (Fall Fruit Salad on honey.com) 10-25-99
Makes 6 servings.

2 apples, cored and diced
2 bananas, halved lengthwise, cut into 1 inch pieces
12 dried apricots, quartered
4 pitted prunes, quartered
1/2 cup golden raisins
1/4 cup plain yogurt, or dairy sour cream
2 Tbsp. honey
dash nutmeg
1-1/2 Tbsp. orange juice, or apple juice or orange liqueur

Combine fruits in a medium bowl. Blend yogurt with honey, nutmeg and juice to taste. Gently stir into fruit. Cover and chill thoroughly.

BAILEY'S IRISH CREAM (mar/apr88pg6) 12-22-99

Beat first 3 ingredients in large bowl. Blend in remaining ingredients.

Tip: Can substitute coconut extract for vanilla in Bailey's. (12-7-99) 12-22-99

NEVER FAIL DIVINITY (12-20-99) 12-23-99 (missed found this one)

4 cups sugar
1 cup white corn syrup
¾ cup water
dash salt
3 egg whites

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-23-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

TIGER BUTTER (jan/feb97pg2) 12-23-99

Best Ever Fudge (jan/feb82pg1) 12-23-99

1 Pound butter, melted
1 Pound Velveeta cheese, melted
1 cup cocoa
4 pounds powdered sugar
1 tsp. vanilla
Nuts if desired

Melt butter and cheese together, add cocoa, and sugar, mix, then add vanilla. Pour into pan, cool and cut.

MASHED POTATO FUDGE (missed found on internet) 12-23-99

2 sq. unsweetened chocolate
4 tbs. butter
1/3 c. mashed potato (unseasoned)
1/4 c. chopped pecans or walnuts
1/8 tsp. salt
1 tsp. vanilla
1 lb. confectioners sugar

Melt chocolate and butter together. Blend into mashed potato with the salt and vanilla. Mix well. Sift sugar. Add a small amount of sugar to potato mixture, a little at a time, blending until no sugar is visible. When a spoon is no longer able to mix , knead in the balance of sugar with well buttered hands. Turn out on a board and continue to knead until mixture is smooth, pliable and glossy, buttering hands as necessary. No crumbs should remain. Press into a buttered 8" square pan. Makes about 1¼ lbs. candy.

Request for a JoAnna Lund recipe (missed, not enough information) 12-23-99

BEAN SOUP (missed found this one from 10-6-99) 12-23-99

SMOKY PASTA & BEAN SOUP (10-6-99) 12-23-99

2 tablespoons vegetable oil
¾ cup (4 ozs.) smoked ham, diced
1 smoked sausage, sliced ½ inch thick
1 pound boneless pork loin, cubed
1½ cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
½ teaspoon hot pepper sauce
2 bay leaves
1½ teaspoons salt
1½ teaspoons dried oregano
1 teaspoon white pepper
½ teaspoon black pepper
1 teaspoon thyme
4 medium tomatoes, peeled and chopped
1 8 oz. can tomato sauce
1 14½ oz. can chicken broth
½ cup green onion
2 cups rice

In a large Dutch oven, heat oil over medium heat. Stir in ham, sausage and pork; sauté until lightly browned, stirring frequently, 4-8 minutes. Stir in onion, celery and pepper, sauté until crisp tender, about 5 minutes. Stir in next eight ingredients. Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes. Stir in tomatoes, cook for 5-8 minutes. Stir in tomato sauce and chicken broth,
bring to a boil. Stir in green onion and rice. Bake, covered, in a 350°F oven until rice is tender, about 20-25 minutes. Remove bay leaves and serve immediately. Preparation Time: 20 minutes. Cooking Time: 25 minutes.

VEGETABLES KELLEY (may/jun79pg3) 12-23-99

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

POTATO SOUP IN A JAR (1-29-99) 12-24-99

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsp. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsp. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

CELEBRITY 4 CHIP FUDGE (12-11-98) 12-24-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

VEGETABLES KELLEY (may/jun79pg3) 12-24-99

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

THANKSGIVING KOLACHES (12-9-99 Jo Anna Lund) 12-27-99 Top of page

CROCKPOT SCALLOPED POTATOES (1-28-98) 12-27-99

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

BANANA BREAD W/COCONUT PUDDING (7-21-99) 12-27-99

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.

MISS MARQUETTE SWEET & SOUR SAUCE (jan/feb96pg7) 12-27-99

1 cup sugar
½ cup apple cider vinegar
½ cup water
4 tbsps. ketchup
3 tbsps. soy sauce
2 drops red food coloring

Combine and stir until sugar dissolves.

CHEESY POTATO SOUP 12-27-99

4-5 potatoes, diced
2-3 stalk celery
1 pkg. onion soup mix

Combine all ingredients in a pot and cover with water. Cook till tender. Add 8 ozs. cream cheese and mix well. Add 8 ozs. Velveeta cheese. Mix well and serve.

LUCILLE'S MARINATED VEGETABLES (original 12-27-99) 12-27-99

1 head of cauliflower
fresh broccoli
carrots
1 can of mushrooms
chopped onions
green olives
ripe olives
water chestnuts
seven seas italian dressing

Toss with dressing and refrigerate overnight.

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 12-27-99

2 cups icing sugar sifted
3 tbs. instant non fat milk powder
½ cup cocoa
6 tbs. 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 3/4 tsp. water or more.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 12-28-99

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) 12-28-99

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

MINI-RUEBENS (jan/feb99pg4) 12-28-99

12 oz. can corned beef
8 oz. can sauerkraut, drained and chopped.
½ cup mayonnaise
¼ lb. Swiss cheese, sliced

Mix corned beef with sauerkraut and mayonnaise. Spread on slices of party rye; top with sliced Swiss. Place on a cookie sheet. Bake at 450° until cheese is melted (won't take long.)

POTATO SOUP IN A JAR (1-29-99) 12-28-99

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) 12-28-99

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Yields 8 1 cup servings or 4 main dish servings. Topping can include shredded cheese, turkey bacon, chopped scallions.

CREAMY TACO CASSEROLE 12-28-99

1 tube refrigerator biscuits, 10 pkg.
1 tube jumbo biscuits, 8 pkg.
16 oz. carton sour cream
1 can cream of chicken soup
1 can black olives
1 2 cup pkg. shredded cheddar cheese or colby
1 lb. ground beef, browned and drained

Lay 10 biscuits on grease a 9x13" pan side by side and roll out to put them together. Mix ½ sour cream and soup together and sprinkle ground beef on top. Put rest of sour cream on top and olives. Sprinkle cheese and top with 8 biscuits evenly spaced apart and not touching. Bake 400° 25 minutes.

SPICY MEXICAN MEATBALL SOUP 12-28-99

MEATBALLS:

1 lb. ground beef
1 can whole kernel corn, drained
1/3 cup picante salsa
½ cup thinly sliced green onions
2 tbsps. chopped cilantro
½-1 tsp. salt
1 tsp. cumin
1 tsp. finely chopped garlic
1 egg white

SOUP:

28 ozs. whole tomatoes, cut up
15 ozs. kidney beans, drained
1 cup beef broth
2/3 cup picante salsa
2 tbsps. chopped cilantro
1 cup chopped green bell pepper
1 tsp. cumin
1 tsp. chili powder
½ tsp. finely chopped garlic

Combine the meat with half of the corn, and remaining ingredients; mix well. Shape mixture into 1 inch balls. Place balls on cookie sheet; refrigerate until set, about 30 minutes. In a 5 qt. pot, combine remaining corn with all the soup ingredients; bring to a boil over high heat; reduce to low heat and carefully add the meatballs; simmer for 45-60 minutes, until meat is done. Garnish before serving with ¼ cup chopped cilantro, ¼ cup chopped green onions, ¼ cup sour cream.

SHRIMP SPREAD 12-28-99

2 8 oz. pkgs. cream cheese
2 tbsps. mayonnaise
1 tbsps. lemon juice
1 tbsps. onion, chopped
2 small cans shrimp pieces

Mix all ingredients. Chill. Serve with crackers.

SHRIMP DIP 12-28-99

8 oz. cream cheese, softened
1/3 cup mayonnaise
1 tsp. chili sauce
1 tsp. lemon juice
½ tsp. chopped onion, could be dry flakes
½ tsp. WOR sauce
1 can deveined shrimp, drained

Mix until smooth and serve with crackers.

HEART HEALTHY SPICY SHRIMP DIP 12-29-99 (from Des Moines newspaper)

8 oz. fat free cream cheese
8 oz. fat free sour cream
8 oz. reduced fat mayonnaise
2 can small shrimp, drained and chopped
1 cup hot sauce
2 tbsps. lemon juice
2 tbsps. WOR sauce
1 tbsp. onion flakes
1 tbsp. garlic powder
1 tbsp. or less horseradish
1 tbsp. chopped Jalapeno peppers (optional)

Beat cream cheese till smooth. Add the rest except mayonnaise. Add enough mayonnaise to make it smooth. Mix and refrigerate. Serve with reduced fat crackers.

QUICK & EASY CHICKEN NOODLE SOUP 12-29-99

2 cans chicken broth
1 chicken breast, skinned, boned and diced (½ inch cubes)
1 rib celery diced
½ onion, diced
1 tsp. parsley flakes

Bring all ingredients to a boil, then simmer for 20 minutes, until chicken is done. Add 1 package of frozen noodles; simmer for about 15 minutes, until noodles are tender.

PINT SIZE HOLIDAY SOUP IN A JAR (12-8-99) 12-29-99

(This was available last year, but made in a quart jar. That was a lot of soup for a smaller household. For your convenience, here is the pint size version.)
Use a 1 pint Mason jar to layer the following ingredients in this order:

2 Tablespoons beef bouillon
2 Tablespoons onion flakes
¼ cup split peas
¼ cup round macaroni
¼ cup lentils
2 Tablespoons barley

To make Holiday Soup:

CARROT PINEAPPLE BREAD 12-29-99

2 cups sugar
1 jar junior baby food carrots
1 cup vegetable oil
3 cups flour
1 tsp. baking powder
1 cup nuts, chopped
3 eggs
1 cup pineapple, crushed and undrained
2 tsps. vanilla
1½ tsps. cinnamon
1 tsp. salt

Mix all except flour and oil well. Add alternately the flour and oil mix well. Pour into 2 greased loaf pans and bake 325° 1 hour fifteen minutes to 1½ hours.

BEEF CHILI SOUP KIT (makes 8 servings) (12-3-99) 12-29-99

Layer following ingredients in a 1 pint jar:

Close jar securely; decorate top with cloth and ribbon. Attach a gift tag with instructions:

RASPBERRY COFFEE CAKE (nov/dec97pg2) 12-29-99

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.

BAKING A LEVEL CAKE 12-30-99

1. Pour batter in cake pan; lift 1 foot above counter and drop the pan, carefully.
2. Start baking the cake in a cold oven.
3. After pouring batter in cake pan, gently push batter towards the sides.

EXCELLENT PIE CRUST w/lard 12-30-99

1 cup lard
2 tbsps. white vinegar
1 egg
¼ cup milk
¼ cup honey
¼ tsp. baking powder
1 tsp. salt
3 cups flour

Mix as for pie dough. Keep in refrigerator for several weeks.

HEART HEALTHY SPICY SHRIMP DIP (from Des Moines newspaper) (12-29-99) 12-30-99

Beat cream cheese till smooth. Add the rest except mayonnaise. Add enough mayonnaise to make it smooth. Mix and refrigerate. Serve with reduced fat crackers.

BEEF CHILI SOUP KIT (makes 8 servings) (12-3-99) 12-30-99

Layer following ingredients in a 1 pint jar:

Close jar securely; decorate top with cloth and ribbon. Attach a gift tag with instructions:

SHRIMP GELATIN SALAD 12-30-99

2 tbsps. unflavored gelatin, softened with ½ cup water
1 can tomato soup, undiluted
8 oz. pkg. cream cheese
1 cup mayonnaise
1 tbsp. grated onion or finely chopped green onion about 3
½ cup chopped green pepper
½ cup chopped celery
2 cans shrimp pieces, drained

Bring soup to boil with softened unflavored gelatin, cream cheese and mayonnaise. Take off heat and add the rest. Pour into a gelatin mold. Serve with crackers or bread.

LUCILLE'S MARINATED VEGETABLES (12-27-99) 12-30-99

1 head of cauliflower
fresh broccoli
carrots
1 can of mushrooms
chopped onions
green olives
ripe olives
water chestnuts
seven seas italian dressing

Toss with dressing and refrigerate overnight.

SHRIMP DIP 12-30-99

1 8 oz. pkg. cream cheese, softened
1 jar cocktail sauce
1 can small shrimp or crab meat, deveined

Spread cream cheese on platter and top with cocktail sauce. Sprinkle on shrimp or crab. Serve with crackers.

CHEDDAR CHEESE SOUP (jan/feb91pg1) 12-30-99

1/3 cup finely chopped carrots
1/3 cup finely chopped celery
¾ cup finely chopped green onion
¾ cup water
1 med. white onion
½ cup butter
½ cup flour
4 cups milk
4 cups chicken broth
1 lb. medium sharp cheddar cheese
salt & pepper to taste
½ tsp. cayenne pepper (optional)
1 tbsp. prepared mustard

Boil carrots, celery and green onions in water 5 minutes. Sauté white onion in butter. Add flour and cook one minute. Boil milk and chicken broth and stir briskly into white onion mix with a whisk. Add cheese, salt, pepper and cayenne. Stir in mustard and vegetable mixture with water. Boil and serve.

HEART HEALTHY SPICY SHRIMP DIP (from Des Moines newspaper) (12-29-99) 12-31-99

Beat cream cheese till smooth. Add the rest except mayonnaise. Add enough mayonnaise to make it smooth. Mix and refrigerate. Serve with reduced fat crackers.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 12-31-99

5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.

BAILEY'S IRISH CREAM (mar/apr88pg6) 12-31-99

Beat first 3 ingredients in large bowl. Blend in remaining ingredients.

Tip: Can substitute coconut extract for vanilla in Bailey's. (12-7-99) 12-31-99

ITALIAN BEEF SANDWICHES (5-8-98) 12-31-99

1 sirloin tip roast
1 tbsp. Gravy Master (flavoring)
1 tsp. garlic powder
1 tsp. leaf oregano
½ cup dry red wine
Salt and pepper to taste

Roast beef to rare the day before serving. Slice beef thin. To pan drippings, add: Gravy Master, garlic, 1½ cups water, oregano, wine, salt and pepper. Heat. Pour over sliced meat. Serve on crushed rolls.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) (12-28-99) 12-31-99

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

DILLY PHILLY CRESCENT DIP (12-22-99) 12-31-99

1 4 oz. pkg. crescent rolls
½ tsp. dill weed

Tip: Miss Marquette Sweet & Sour Sauce, use real apple cider vinegar. 12-31-99

KOLACHES FOR BEGINNERS 12-31-99

1 envelope yeast
1 cup warm milk
1/3 cup sugar
1/3 cup margarine, softened
½ tsp. salt
2 egg yolks
1 tsp. grated lemon rind, or ½ tsp. mace
3 cups flour, sifted

Add yeast to warm milk with 1 tbsp. sugar; set aside. Cream margarine with the rest of the sugar and salt. Add egg yolks and lemon rind. Add yeast mixture; mix in flour slowly with a wooden spoon; beat for a few minutes. Cover bowl with foil or wax paper; set in refrigerator overnight. Put dough on a lightly floured board. Shape small amounts of dough into balls, slightly larger than a walnut; place on a greased cookie sheet. Brush with melted margarine; cover and let rise to double, about 1 hour. Press the centers of each kolache down; fill with your favorite filling; let rise to about double. Bake at 375° about 10-15 minutes, until browned. Brush each with melted margarine; remove from baking sheet.

TACO NIBBLERS (from Victor, Iowa) 12-31-99

1 4 oz. can shoestring potatoes
3 oz. can french fried onions
2 cups Corn Chex or and Chex cereal or Crispex
6 oz. salted peanuts
¼ cup melted butter
½ pkg. taco seasoning

Mixed up first 4 ingredients. Combine last 2 ingredients. Mix all together and put on a 9x13" pan. Bake 300° 30 minutes stirring often. Cool and store in airtight container.

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