Radio Given Recipes February 

Feb. 1 - Feb. 6  Feb. 8 - Feb. 13  Feb. 15 - Feb. 20  Feb. 22 - Feb. 27

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding) 2-1-99 Top of page

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 ozs. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake at 375°, 8-10 minutes.

VARIATIONS ON SOFT CHOCOLATE CHIP COOKIE Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's. 2-1-99

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 2-1-99

1 pkg. stove top (6 ozs. 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 1/2 dressing in bottom, 1/2 soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

TORTILLA & CHICKEN SOUP (1-21-99) 2-1-99

1 large onion, chopped
1 (7 oz.) can green chilies, undrained
1 (15½ oz.) can stewed tomatoes
5 cups chicken broth
4 cups cooked chicken, diced
1 tsp. ground cumin
½ tsp. dried red pepper
2 tsps. Worcestershire sauce
2 cups whipping cream
3 large avocados, skinned and cubed
1 pkg. restaurant style tortilla chips

In a large kettle, sauté onion and chilies. When onions are limp add all but last 3 ingredients. Cover kettle and simmer slowly for 1-2 hours. Turn off the heat, stir in the cream. To serve, place avocado slices in six bowls, fill with soup and sprinkle on chips. in cream slowly. Place avocado in 6 bowls and fill with soup. Sprinkle with tortilla chips. Can add cheese on top if desired.

ANOTHER APPLE PIE FILLING (nov/dec79pg7) 2-1-99

10 cups water
4½ cups sugar
1 cup cornstarch
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
2-3 drops of yellow food coloring
5½ pounds apples, cored, peeled and sliced
3 tablespoons lemon juice

In a LARGE saucepan, blend the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the 10 cups water and cook (stirring constantly) until mixture comes to a boil and thickens. Then. add the lemon juice and the food coloring. Remove from heat Fill hot. sterilized jars to the neck with the sliced apples. Pour the hot, thickened syrup (to the neck) over the apples. Put the lids on and process in a hot water bath for 20 minutes. Makes 7 quarts.

LAST MINUTE BARS (1-29-99) 2-1-99

1 cup butter, partially melted
1 cup brown sugar
1 cup powdered sugar
1 tsp. vanilla
1 tsp. soda
1 cup oats (quick)
2 cups flour
2 eggs
M&Ms, chocolate chips, maraschino cherries, pecans for garnish

Mix altogether except for garnish. Spread thin in jelly roll pan. Top with garnish. Bake at 350° for 20-25 minutes. Remove from oven and cut.

How to store ginger root. For short term wrap in paper towel and put in fridge. For long term peel and slice place in dry sherry, wine, or oil and cover container. Refrigerate 3 months. Freeze in freezer bags.

SLOPPY JOES 2-1-99

Brown 1 lb. ground beef with a chopped, medium onion.
Combine:
2 tbsps. butter
2 tbsps. vinegar
1 tbsp. brown sugar
2 tbsps. lemon juice
salt and pepper to taste
1 cup ketchup
1 small can tomato sauce
1 tbsp. Worcestershire sauce
½ tsp. dried mustard
½ cup water
½ cup diced celery

Stir this mixture in with meat. Cover and simmer for one hour frozen. (this was in the publication like this we're not sure what the "frozen" means at the end of the sentence.)

CHOCOLATE RASPBERRY CHEESECAKE 2-3-99

1 chocolate flavored pie crust
12 ozs. cream cheese, softened
½ cup sugar
2 eggs
½ cup raspberries, thawed and drained
½ tsp. vanilla

Beat cream cheese till fluffy. Gradually add sugar. Add vanilla and eggs. Stir until well blended. Stir in berries. Pour into pie crust bake 325° 35 minutes.

Glaze:

1 tsp. margarine
1 oz. unsweetened chocolate
¼ cup powdered sugar
1 tsp. corn syrup
drop of pure vanilla or (½ tsp. extract)

Melt chocolate and margarine a little water. Mix in rest. Pour on top baked cooked pie.

FUDGIE BROWNIE TRUFFLES 2-3-99

1 pkg. 1 lb. 3.8 ozs. brownie mix
¼ cup water
½ cup oil
2 eggs
1 tbsp. dry coffee, freeze dried
4 ozs. chocolate fudge instant pudding mix
2 cups cold milk
10 ozs. english toffee bits
8 ozs. whipped topping

Prepare brownies for fudge like brownies. Add coffee. Pour in pan. Bake according to package directions. Cool, cut in 1" squares. Put in 3 qt. bowl pudding toffee bits brownies pudding topping etc.

CHOCOLATE POPCORN 2-4-99

12 cups popped popcorn
1 cup sugar
2/3 cup corn syrup (light or dark)
2 tbsps. butter/margarine
6 ozs. semi sweet chocolate pieces
1 tsp. vanilla extract

Preheat oven to 250°. Place popcorn in a large roasting pan. In a saucepan, over medium heat, cook sugar, corn syrup and butter, stirring constantly, until sugar is dissolved. Remove from heat. Stir in chocolate and vanilla; stir until melted. Pour over popcorn, stir until mixed well. Bake for 1 hour, stirring occasionally. Spoon onto waxed paper to cool, stir to separate.

Name?

slices of stale white bread
boil in chicken consommé
take out and press through wire sieve
butter
grated nutmeg
pepper
salt
put back in consommé

Boil don't let clump. Serve on platter. Garnish with poached egg and nutmeg.

GARLIC SOUP 2-4-99

Braise sliced onions in butter with a clove bruised garlic.

24 cloves of garlic
24 black pepper corns

Mix 1 teaspoon curry powder with 1/2 cup tameron water (plain water)

Stir into braise. Add 10 cups of good stock or coconut milk and boil.

1 lb ripe tomatoes peeled and quartered
bay leaf
lemon leaf
salt to taste

Simmer slowly. Put through a coarse sieve. Serve with rye bread. Will have bite! May want to dilute with sour cream.

TRIPLE CHOCOLATE CAKE MIX COOKIE 2-4-99

2 eggs
1½ cups cool whip
½ cup chocolate chips
½ cup nuts

Whip eggs until well blended. Add dry cake mix. Mix till well blended. Add chocolate chips and nuts. Drop by tablespoons on a greased cookie sheet. Bake 350° 9 minutes. Let cool then frost with below frosting.

Frosting:

½ cup cocoa
2 cups powdered sugar
1 tbsp. vanilla
½ cup margarine

Melt margarine and add ¼ cup chocolate chips.

CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2) 2-4-99

2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.

In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before
removing rim of pan. Chill. Garnish, if desired.

LASAGNA TOSS 2-5-99

12 noodles, broken in large pieces
1 lb. Italian hot sausage
1 jar (26 oz.) spaghetti sauce
1 cup ricotta cheese
2 cups cheddar cheese or mozzarella (8 ozs.)
½ cup grated parmesan cheese
½ tsp. dried basil
½ tsp. black pepper

Cook noodles and drain. In a soup pot cook sausage until not pink. Stir to crumble. Add noodles and all other ingredients. Reduce heat to medium low. Cook until heated through and cheese is melted.

SOFT CHOCOLATE CHIP COOKIES(w/instant pudding) Top of page

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 ozs. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake at 375°, 8-10 minutes.

VARIATIONS ON SOFT CHOCOLATE CHIP COOKIE Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's. (2-1-99) 2-5-99

HAWAIIAN BREAD (mar/apr93pg3) 2-5-99

2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)

Combine and turn into 2 greased & floured loaf pans. Bake at 350° for 1 hour, til tests done.

CHOCOLATE CRACKLES 2-5-99

4 squares unsweetened chocolate
2 cup granulated sugar
½ cup salad oil
4 eggs
2 teaspoon vanilla
2 cup all purpose flour
2 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts
1 cup powdered sugar or more

Melt chocolate in double boiler. Blend in oil and sugar. Add eggs one at a time. Beat well after each. Add vanilla. Mix thoroughly. Combine flour, baking powder and salt. Add to chocolate mixture. Mix well. Stir in nuts. Chill dough overnight or several hours. Roll into small balls and roll into powdered sugar. Place on greased cookie sheet. Bake in preheated 350° oven for 10-12 minutes. Remove from oven. Makes 6 dozen 2" cookies.

CARROT PINEAPPLE NUT CAKE (1-23-99) 2-5-99

2¾ cups sugar (white)
3 eggs
1 cup oil
1 tsp. vanilla
3 cups flour
2 tsps. salt
1 tsp. cinnamon
2 cups grated carrots
8 ozs. crushed pineapple, keep juice
2 cups chopped pecans
½ cup coconut

Grease and flour a tube pan. Combine first 4 ingredients and stir well. Mix in next 4 ingredients well and add to first mixture. Fold in last 4 ingredients. Bake 350°. No time given.

FIESTA CHEESECAKE 2-5-99

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 springform 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.

LEMON CAKE MIX COOKIES 2-5-99

1 large egg
1½ cups whipped topping
1 lemon cake mix, dry

Whisk the egg with whipped topping until well blended. Stir in cake mix by hand. Shape into small balls; roll in some powdered sugar. Flatten. Bake on lightly greased cookie sheet at 350° for 7 minutes. Remove and let cool.

LUCILLE'S OPEN FACE SANDWICH SPREAD (2-6-99) 2-6-99

8 ozs. cream cheese
¼ cup salad dressing
8 sliced stuffed olives
1 slice onion, minced
2½ oz. pkg. finely chopped dried beef

Mix and spread on slice of bread.

TORTILLA & CHICKEN SOUP (1-21-99) 2-6-99

1 large onion, chopped
1 (7oz.) can green chilies, undrained
1 (15½ oz.) can stewed tomatoes
5 cups chicken broth
4 cups cooked chicken, diced
1 tsp. ground cumin
½ tsp. dried red pepper
2 tsps. Worcestershire sauce
2 cups whipping cream
3 large avocados, skinned and cubed
1 pkg. restaurant-style tortilla chips

In a large kettle, sauté onion and chilies. When onions are limp add all but last 3 ingredients. Cover kettle and simmer slowly for 1-2 hours. Turn off the heat, stir in the cream. To serve, place avocado slices in six bowls, fill with soup and sprinkle on chips. in cream slowly. Place avocado in 6 bowls and fill with soup. Sprinkle with tortilla chips. Can add cheese on top if desired.

HOMEMADE STUFFING (Stovetop substitute) 2-6-99

3 tbsps. dried celery flakes
1 tbsp. dried parsley flakes
2 tsps. dried, minced onion
2 tsps. chicken bouillon granules
¼ tsp. poultry seasoning
¼ tsp. rubbed sage

Put all seasonings into saucepan; add 1 cup water and 2 tbsps. butter or margarine. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and add 3½ cups bread cubes. Let stand 15 minutes.

CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2) 2-6-99

2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.

In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before
removing rim of pan. Chill. Garnish, if desired.

SALTED BOCCA CHICKEN BREAST 2-6-99 (unsure what to mix the soup with)

6 boneless skinless chicken breasts
6 slices deli sliced ham
12 slices swiss cheese
¼ cup flour
1 cup grated parmesan
1 tsp. salt
½ tsp. powdered sage
¼ tsp. black pepper
1/3 cup oil
2 10½ oz. cans cream soup

Put each chicken breast between 2 pieces of waxed paper and pound to ¼ inch thickness. Put one slice of cheese on top and bottom of ham and put on chicken and roll up chicken and tuck in and ends so the cheese won't melt out. Pierce with toothpick. Dip chicken into flour, parmesan, salt, sage, pepper.  Save flour mix when done. Chill chicken for one hour. Brown chicken in oil. Put into crockpot. Mix soup with ?? and pour over chicken. Cover and cook on low 4-5 hours. Last 10 minutes turn on high. Take chicken out pour in remaining flour mix, dissolved in water so it won't clump. Cook 10 minutes. Can serve on rice.

JULIE'S PASTA SALAD 2-8-99 Top of page

1 lb. pasta (bowties etc.) cooked and drained

Cool in refrigerator in a salad container. Add broccoli, cauliflower, cucumber, radish, red onion, etc.. Also add pepperoni, cheese, cubed, ham or bacon bits. Add Italian dressing on pasta when it is cool but not completely cooled. Add a dash of garlic powder and a dash of sugar. Mix well and chill overnight.

KAREN'S NO-BAKE COOKIES (10-22-97) 2-8-99

2 cups white sugar
4 tbsps. cocoa
½ cup milk
½ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups oatmeal

Boil first four ingredients for 1 minute. Remove from heat and add the peanut butter, vanilla, and lastly stir in the oatmeal. Drop from spoon onto waxed paper. Let set until firm. *If you really like peanut butter you may add an extra ¼ cup. If you do, just add about 1/3 cup more of oatmeal.

MASTER MIX WEBSITE http://www.justmixrecipes.com/mxs-0019822.html 2-8-99

TACO SEASONING MIX (nov/dec96pg3) 2-8-99

2 teaspoon chili powder
1 tsp. paprika
½-1 teaspoon ground cumin
2 teaspoons parsley
1 teaspoons onion powder
½ teaspoon garlic salt
½ teaspoon oregano

Combine all ingredients well in small bowl. Spoon onto square of aluminum foil. Fold to make it airtight 4 ozs each, use within six months. Enough mix for 1 pound ground beef. To use add ½ cup water.

HOMEMADE STUFFING (Stovetop substitute) 2-8-99

3 tbsps. dried celery flakes
1 tbsp. dried parsley flakes
2 tsps. dried, minced onion
2 tsps. chicken bouillon granules
¼ tsp. poultry seasoning
¼ tsp. rubbed sage

Put all seasonings into saucepan; add 1 cup water and 2 tbsps. butter or margarine. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and add 3½ cups bread cubes. Let stand 15 minutes.

CELEBRITY 4 CHIP FUDGE (12-11-98) 2-8-99

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.

LASAGNA TOSS (2-5-99) 2-8-99

12 noodles, broken in large pieces
1 lb. Italian hot sausage
1 jar (26 oz.) spaghetti sauce
1 cup ricotta cheese
2 cups cheddar cheese or mozzarella. (8 ozs.)
½ cup grated parmesan cheese
½ tsp. dried basil
½ tsp. black pepper

Cook noodles and drain. In a soup pot cook sausage until not pink. Stir to crumble. Add noodles and all other ingredients. Reduce heat to medium low. Cook until heated through and cheese is melted.

SPAGHETTI BAKE (1-20-98) 2-8-99

2 lbs. ground beef
½ medium onion, chopped
1  32 oz. jar spaghetti sauce
1  12 oz. pkg. spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti. In saucepan, combine margarine, flour, salt, milk and water. Cook until slightly thick. Add 1 cup cheese, 'til melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

FRENCH BREAD BAGETTES 2-8-99

4 pkgs. yeast
1 cup lukewarm water
2-3 tbsps. salt
1 tbsp. oil
4-5 cups flour

Dissolve yeast in water. Add salt, oil and most of the flour. Mix well. Knead dough and add flour as necessary until elastic. Cover. Put in warm place to rise for 2 hours. Move to floured board and divide into 3 pieces. Let rest for 4-5 minutes. Roll out into long thin loaves. Stop kneading if dough reacts. Cover with cloth. Let rise on greased cookie sheets 20-30 minutes. Brush with lightly salted lukewarm water. Make 23 slashes on top with razor blade. Place small oven proof bowl with water in the bottom of preheated oven for hard french bread. Bake loaves 12-15 minutes 475-500° until golden brown. Brush with salt water during baking for crunchy crust. This can be frozen. also can add lots of things to flavor it.

10-GRAND TARRAGON CHICKEN 2-8-99

Put a stick of butter in a glass baking dish, add some chopped chives and stir. Cut a whole chicken into pieces and place in dish. Sprinkle chicken with some tarragon spice and a splash of cooking wine. Bake at 350° uncovered, for about half an hour per side, basting occasionally. When chicken is done, beat six egg whites until stiff, then dollop on the chicken pieces and sprinkle with Parmesan cheese.

LASAGNA TOSS (2-5-99) 2-9-99

12 noodles, broken in large pieces
1 lb. Italian hot sausage
1 jar (26 oz.) spaghetti sauce
1 cup ricotta cheese
2 cups cheddar cheese or mozzarella. (8 ozs.)
½ cup grated parmesan cheese
½ tsp. dried basil
½ tsp. black pepper

Cook noodles and drain. In a soup pot cook sausage until not pink. Stir to crumble. Add noodles and all other ingredients. Reduce heat to medium low. Cook until heated through and cheese is melted.

TRIPLE CHOCOLATE CAKE MIX COOKIE (2-4-99) 2-9-99

2 eggs
1½ cups cool whip
½ cup chocolate chips
½ cup nuts

Whip eggs until well blended. Add dry cake mix. Mix till well blended. Add chocolate chips and nuts. Drop by tablespoons on a greased cookie sheet. Bake 350° 9 minutes. Let cool then frost with below frosting.

Frosting:

½ cup cocoa
2 cups powdered sugar
1 tbsp. vanilla
½ cup margarine

Melt margarine and add ¼ cup chocolate chips.

GREEN BEANS AND APPLES 2-9-99

2 peeled and diced apples. Sauté in 1 tbsp. lemon juice and 1 tbsp. sugar. Stir in cooked or canned green beans.

5 MINUTE FUDGE FOREST GUMP'S Chocolate Favorites 2-9-99

3 cups semi sweet chocolate chips
1 can sweetened condensed milk
1 cup butter or margarine, in pieces
1 cup chopped walnuts

Combine in a 2 qt. glass microwave bowl, all but the nuts. Microwave on 50% power 4-5 minutes. Stir at 1½ minutes. Stir in the nuts. Pour into a buttered 8" dish and chill 2 hours. Makes 2 lbs.

PRAYER BARS (oct66pg1) 2-9-99

½ cup butter or margarine
4 tablespoons cocoa
½ cup powdered sugar
1 slightly beaten egg
2 teaspoons vanilla
½ cup nuts
1 cup flake coconut
2 cups graham cracker crumbs

¼ cup butter
3 tablespoons cream
2 teaspoons dry vanilla pudding mix (not instant)
3 cups powdered sugar
1 teaspoon vanilla

One 9 ¾ ounce chocolate bar

To make the first layer, using the first group of ingredients, melt butter & cocoa in double boiler. Add powdered sugar, egg and vanilla. Set aside. Mix nuts, coconut, cracker crumbs. Add to first mixture. Mix well and press into bottom of 9 by 13" pan. Chill. For the second layer, using the second group of ingredients, melt butter, add cream, vanilla pudding mix and vanilla. Cook one minute, stirring constantly. Remove from heat and add powdered sugar. Blend well and spread over first layer. The third layer consists of the final ingredient, melted over hot water and poured on the dish to cover. After the third layer, chill. Then bring to room temperature before cutting into one inch square bars to avoid crumbling. Store in refrigerator until ready to serve. Makes forty-one inch square bars. (Mrs. Ben Semelroth, Cedar Rapids, Iowa).

10-GRAND TARRAGON CHICKEN (2-8-99) 2-9-99

Put a stick of butter in a glass baking dish, add some chopped chives and stir. Cut a whole chicken into pieces and place in dish. Sprinkle chicken with some tarragon spice and a splash of cooking wine. Bake at 350° uncovered, for about half an hour per side, basting occasionally. When chicken is done, beat six egg whites until stiff, then dollop on the chicken pieces and sprinkle with Parmesan cheese.

TOMATO GRAVY 2-9-99

1 slice bacon, sliced fry till crisp
1¼ cups skim milk
2 tbsps. flour
16 ozs. tomatoes chopped and undrained
¼ tsp. salt
1/8 tsp. sugar
pepper to taste

Mix and blend the flour and milk in bacon grease. Stir in remaining ingredients. Cook and stir occasianlly for 25 minutes til thick.

GREEK CHICKEN 2-10-99

Place whole pieces of chicken on a cookie sheet. Sprinkle with Italian herbs (oregano, marjaram, basil, sage) generously. 4-5 potatoes cut into 1" squares. Sprinkle herbs on potatoes. Pour ¾ cup of lemon juice over chicken and potatoes. Put in 350° oven 30 minutes. Turn chicken over and pour on another ¼ cup lemon juice. Bake another 30 minutes.

KENTUCKY FRIED CHICKEN COLE SLAW (sep/oct83pg6) 2-10-99

cabbage
carrots
1 quart of Miracle Whip
1 quart of tarragon vinegar
2 pounds sugar
2 cups oil
salt to taste ... not much

MACHINE SHED POTATO SOUP 2-10-99

2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

ALMOND JOY COOKIES (12-13-97) 2-10-99

1 can Eagle Brand sweetened condensed milk
2 squares bitter chocolate
3 cups flaked coconut
1 bag whole almonds
1 tsp. vanilla
pinch salt

Melt first two ingredients in top of double boiler. Stir in vanilla and salt. Pour over coconut and nuts. Mix well. Drop by spoonful on baking sheets. Bake 350° for 10-12 minutes. Watch carefully.

CARROT PINEAPPLE NUT CAKE (1-23-99) 2-10-99

2¾ cups sugar (white)
3 eggs
1 cup oil
1 tsp. vanilla
3 cups flour
2 tsps. salt
1 tsp. cinnamon
2 cups grated carrots
8 ozs. crushed pineapple, keep juice
2 cups chopped pecans
½ cup coconut

Grease and flour a tube pan. Combine first 4 ingredients and stir well. Mix in next 4 ingredients well and add to first mixture. Fold in last 4 ingredients. Bake 350°. No time given.

HOMEMADE BISQUICK 2-11-99

10 cups flour (can use ½ whole wheat or soy flour)
6 tbsps. baking powder
1½ tsps. salt
1½ tsps. cream of tartar
¼ cup sugar

Combine and cut in 2 cups vegetable shortening. Stir in 2 cups dry milk powder. Use in same proportions and Bisquick.

BRIARWOOD BUTTON COOKIES 2-11-99

¾ cup white sugar
1 cup oatmeal
1 cup M&M candies
¾ cup brown sugar, packed firm
2 cups flour
1 tsp. baking powder
½ tsp. soda

Layer in a qt. jar. Fill to top with rice krispies. Pack firm in jar. To use add contents of jar, 1 egg and 1 stick margarine. Bake at 350° on lightly greased baking sheets 10-12 minutes.

KAREN'S NO-BAKE COOKIES (10-22-97) 2-11-99

2 cups white sugar
4 tbsps. cocoa
½ cup milk
½ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups oatmeal

Boil first four ingredients for 1 minute. Remove from heat and add the peanut butter, vanilla, and lastly stir in the oatmeal. Drop from spoon onto waxed paper. Let set until firm. *If you really like peanut butter you may add an extra ¼ cup. If you do, just add about 1/3 cup more of oatmeal.

15 MINUTE COOKIE 2-11-99

2 cups sugar
¼ cup butter or margarine
½ cup milk
4 tbsps. cocoa
2 cups oat chunch cereal
½ cup peanut butter
1 tsp. vanilla

Combine and boil the first 4 ingredients 1 minute. Remove from heat and add cereal, peanut butter and vanilla. Drop onto waxed paper from a teaspoon. 1 cup of nuts can be substituted for oats.

MEMORIES OF SPECIAL DAYS GONE BY (POEM) 2-11-99

Making cookies just you and I.
Kitchen clatter.
Licking the spoon full of batter.
Let's bake again this holiday season.
Now you can finish what I've begun.
And what's listed and stir and such.
And know I love you so very much.

PARTY PINK DIVINITY (1-28-99) 2-11-99

3 cups sugar
¾ cup light corn syrup
¾ cup water
¼ tsp. salt
2 egg whites
3 ozs. cherry gelatin
1 cup chopped nuts
½ cup maraschino, quartered

Combine sugar, syrup, water and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, without stirring, until hardball stage (250 degrees.) Remove from heat. Beat egg whites in a large bowl until soft peaks form. Gradually add gelatin and beat until stiff peaks form. Slowly add syrup, beating constantly at high speed, and cook until mixture loses its shine. Stir in nuts and cherries. Drop by teaspoons on waxed paper. (You can use any flavor of gelatin.)

SHRIMP FRIED RICE (missed, found below) 2-11-99

FRIED RICE 2-11-99

Fried rice is a favorite addition to any Chinese based meal. The variations on fried rice are limited only by the imagination. One can base this rice dish on barbecued pork, chicken, bacon, shrimp, or any other combination thereof. I prefer using fried bacon because of the flavor that it provides, and then adding other ingredients that are fresh such as Chinese peas or bean sprouts.

White or brown rice (2 cups).
Two eggs.
Sesame oil, and/or bacon grease.
Barbecued pork, chicken, shrimp, fried bacon, or combination thereof.
Diced green onions.
4 tbsps. Soy sauce.

Optional:

Fresh or frozen peas.
Bean sprouts.
Diced steamed carrots.
Shredded cabbage.
Chinese peas.
Sliced water chestnuts.

Steam or boil the rice per the direction on the package (approximately 25 minutes). While the rice is cooking beat the eggs in a bowl, salt and pepper to taste, and fry in a greased skillet over medium heat, turning once after the top begins to get translucent. Remove the eggs from the skillet when fully cooked and dice into pieces. Also, fry the bacon, if you choose to use bacon in this dish, and slice or prepare any other ingredients to be used while the rice is cooking.

After the rice is cooked, heat a large skillet or wok, add oil (or use some of the bacon grease), and proceed to fry the rice, turning frequently. Once the rice has been thoroughly mixed, add the soy sauce and stir thoroughly. Next, add the bacon (crumbled), diced eggs, and any other ingredients that appeal to you. Garnish the dish with the chopped green onions and stir them in before serving. Serves: 8 Preparation Time: 35 minutes

CHEESE BALL 2-12-99

2 pkgs. cream cheese, softened
8 ozs. crushed pineapple, drained well
¾ cup pecans, chopped
1 tbsp. chopped onions
2 tsps. seasoned salt
¼ cup green pepper, chopped
¼ cup red pepper, chopped

Reserve some nuts to coat. Mix all together. When firm, form into balls. Roll in nuts. Keep cool.

FRENCH ONION SOUP (mar/apr82pg4) 2-12-99

Medium onion diced thin
1 stick butter or margarine
3 bouillon cubes
4 cups hot water
1 teaspoon Worcestershire sauce
dash of salt and pepper

Simmer onions in butter till transparent. Dissolve bouillon in hot water. Add onions, sauce, seasonings, and simmer loosely covered 20 minutes. To serve: place thick slice of bread in soup bowl, top with shredded cheese.

FRENCH ONION SOUP (nov/dec85pg5) 2-12-99

3 large onions, thinly sliced
¼ cup butter
2 tablespoons flour
6 cups regular strength beef broth

Sauté onion slowly in butter (30 minutes). Sprinkle onion with flour. Slightly brown. Slowly stir in beef broth. Simmer for 15 minutes. Season with salt and pepper. Cut 8 slices crusty french bread ½-1 inch thick. Spread with garlic butter after slightly toasting. Ladle soup into individual oven proof soup bowls. Top with toast. Top with shredded Mozzarella or Swiss cheese. Top with Parmesan cheese. Broil until cheese melts.

FRENCH ONION SOUP (from the Collins Plaza Hotel) (mar/apr 94pg5) 2-12-99

2 tbsps. margarine
1 lb. onion, julienned
½ tsp. minced garlic, optional
1 tsp. freshly ground pepper
1 tsp. tarragon, dry
1 tsp. marjoram
½ cup sherry
2 tbsps. all purpose flour
6 cups hot beef stock

Heat margarine to a nutmeg color. Add onion and sauté over medium heat until slightly caramelized. Add garlic and "sweat" 1-2 minutes. Add pepper, tarragon and marjoram. Deglaze with sherry and simmer to reduce sherry from pan. Mix in flour. Stir well to coat and reduce lumps. Slowly add hot stock, stirring constantly. Simmer 12-15 minutes.

HOT FUDGE SUNDAY CAKE 2-12-99

1 cup flour
¾  cup sugar
2 tbsps. cocoa
2 tsps. baking powder
¼ tsp. salt
½ cup milk
2 tbsps. salad oil (or veg. oil)
1 tsp. vanilla
1 cup chopped nuts
1 cup brown sugar
¼ cup cocoa
1¾ cups water

Bring water to a boil. Grease a 9x9x2 inch microwave safe dish. Stir together flour. sugar, baking powder and salt. Mix in milk, oil and vanilla. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and cocoa. Pour boiling water over cake. Cook, uncovered, on high for 8-10 minutes (until cake is no longer doughy.) Let set a few minutes, serve with ice cream. (in conventional oven, bake at 325°, 30-35 minutes.) put brown sugar in hot water and pour on top.

SNOWBALLS 2-12-99

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.

HOLIDAY CUT-OUT COOKIES 2-12-99

3 cups flour
1 tsp. baking powder
1 tsp. nutmeg
½ tsp. salt
½ tsp. baking soda
1 cup sugar
1 cup margarine
3 eggs
1 tsp. vanilla
1 tsp. lemon juice

In a mixing bowl, combine all dry ingredients. Cut in the margarine. Combine eggs, vanilla and lemon juice; add to dry ingredients and mix well. Roll out onto floured surface to ¼ inch thickness. Cut into shapes with cookie cutter. Place on greased cookie sheet and bake at 350°, 12-15 minutes. Frost when cool.

SALTED BOCCA CHICKEN BREAST (2-6-99) 2-13-99

6 boneless skinless chicken breasts
6 slices deli sliced ham
12 slices swiss cheese
¼ cup flour
1 cup grated parmesan
1 tsp salt
½ tsp. powdered sage
¼ tsp. black pepper
1/3 cup oil
2 10½ oz. cans cream soup

Put each chicken breast between 2 pieces of waxed paper and pound to ¼ inch thickness. Put one slice of cheese on top and bottom of ham and put on chicken and roll up chicken and tuck in and ends so the cheese won't melt out. Pierce with toothpick. Dip chicken into flour, parmesan, salt, sage, pepper.  Save flour mix when done. Chill chicken for one hour. Brown chicken in oil. Put into crockpot. Mix soup with ?? and pour over chicken. Cover and cook on low 4-5 hours. Last 10 minutes turn on high. Take chicken out pour in remaining flour mix, dissolved in water so it won't clump. Cook 10 minutes. Can serve on rice.

HUMMINGBIRD CAKE (nov/dec78pg4) 2-13-99

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 eggs
1½  cups oil
1½ teaspoons vanilla
2 cups pecans, chopped
18 ounce can crushed pineapple, undrained
2 cups chopped, ripe bananas

Dump all the ingredients together in a large mixing bowl and mix well, by hand. Do not beat. Pour into an ungreased 11 x 18 inch pan (or in 2 layer pans). Bake at 350° for 30-40 minutes.

MACHINE SHED POTATO SOUP (2-10-99) 2-13-99

2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

CHIP MISS SPICED COOKIE 2-15-99 Top of page

¾ cup shortening
1 egg
2½ tbsps. molasses
2 cups flour
1 tbsp. cinnamon
1 cup sugar
2 tsps. soda
1 tsp. ginger
½ tsp. salt

Mix well. Roll into balls. Dip into sugar. Use greased cookie sheet. Flatten a little not much. Bake 350° 12 minutes.

MACHINE SHED POTATO SOUP (2-10-99) 2-15-99

2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

MICROWAVE GREEN BEANS ?? 2-15-99

Mix together french cut green beans, slivered almonds, and bacon bits. Cook in microwave.

TORTILLA & CHICKEN SOUP (1-21-99) 2-15-99

1 large onion, chopped
1 (7oz.) can green chilies, undrained
1 (15½ oz.)can stewed tomatoes
5 cups chicken broth
4 cups cooked chicken, diced
1 tsp. ground cumin
½ tsp. dried red pepper
2 tsps. Worcestershire sauce
2 cups whipping cream
3 large avocados, skinned and cubed
1 pkg. restaurant-style tortilla chips

In a large kettle, sauté onion and chilies. When onions are limp add all but last 3 ingredients. Cover kettle and simmer slowly for 1-2 hours. Turn off the heat, stir in the cream. To serve, place avocado slices in six bowls, fill with soup and sprinkle on chips. in cream slowly. Place avocado in 6 bowls and fill with soup. Sprinkle with tortilla chips. Can add cheese on top if desired.

FIESTA CHEESECAKE (2-5-99) 2-15-99

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 springform 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.

OLIVE GARDEN DRESSING 2-15-99

½ cup white vinegar
1/3 cup water
1/3 cup vegetable oil
¼ corn syrup
2½ tbsps. romano cheese, grated
2 tbsps. dry pectin
2 tbsps. egg substitute
1¼ tsps. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ tsp. dried parsley
pinch dried oregano
pinch crushed red pepper flakes

Combine and blend in blender for 30 seconds. Chill well.

HOT FUDGE SUNDAY CAKE (2-12-99) 2-16-99

1 cup flour
¾  cup sugar
2 tbsps. cocoa
2 tsps. baking powder
¼ tsp. salt
½ cup milk
2 tbsps. salad oil (or veg. oil)
1 tsp. vanilla
1 cup chopped nuts
1 cup brown sugar
¼ cup cocoa
1¾ cups water

Bring water to a boil. Grease a 9x9x2 inch microwave safe dish. Stir together flour. sugar, baking powder and salt. Mix in milk, oil and vanilla. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and cocoa. Pour boiling water over cake. Cook, uncovered, on high for 8-10 minutes (until cake is no longer doughy.) Let set a few minutes, serve with ice cream. (in conventional oven, bake at 325°, 30-35 minutes.) Put brown sugar in hot water and pour on top.

SOUR CREAM TOPPING 2-16-99

1 cup sugar
½ cup sour cream
½ tsp. baking soda

Combine ingredients in a saucepan. Heat until it boils, stirring constantly. Pour over warm cake.

OATMEAL PANCAKES 2-16-99

2 cups milk
1½ cups oatmeal
1 cup flour
2½ tsps. salt
2½ tsps. baking powder
2 eggs, well beaten
1/3 cup oil

Pour milk over oatmeal and let sit for 5 minutes. Sift together in a bowl flour, salt, baking powder. Add rest and mix well. Can be stored in refrigerator.

CHOCOLATE MAYONNAISE CAKE 2-16-99

3 cups flour
1½ cups sugar
3 tsps. baking soda
¾ cup cocoa
¼ tsp. salt (optional)
1½  cups mayonnaise
1½ cups water
1½ tsps. vanilla

Grease 2 each 9" layer pans. Line bottom with waxed paper. NOTE: I have usually just did the traditional grease and flour bit and it works fine this way too. Sift together dry ingredients into large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in 350 degree oven for about 30 minutes or until cake springs back when touched. Cool. Remove from pans. Makes 2 layers.

MEATLESS ENCHILADA 2-16-99

1 large onion, chopped
3 cloves garlic, minced
2 tbsps. olive oil
16 oz. can diced tomatoes, undrained
1 15 oz. can tomato sauce
1½ tbsps. chili powder
½ tsp. dried oregano
½ tsp. ground cumin
1 15 oz. can black beans, drained
1 12 oz. can whole kernel corn, drained
½ cup sliced ripe olives
1 cup small curd cottage cheese
1 4 oz. can chopped green chilis, drained
2 cups shredded cheddar cheese (8 0zs.)
10 6" corn tortillas
¼ cup olive oil

Cook first 3 ingredients in dutch oven till tender. Add the next five ingredients. Bring to boil and reduce heat to simmer 25 minutes. Spoon 1 cup of sauce into a lightly greased 9x13" baking pan. Set aside. Add the next 3 ingredients to remaining sauce and set aside. Fry tortillas in oil 5 seconds on each side till softened. Drain on towels. Spoon 2 tbsps. cott?? mix on tortilla. Down the middle of tortilla. Roll up and put seam side down in pan. Spoon sauce over. cover with foil or cookie sheet. Bake 350° 20 minutes. Uncover and sprinkle with other 1 cup cheddar cheese. Bake 5 minutes more to melt.

BRIARWOOD BUTTON COOKIES (2-11-99) 2-16-99

¾ cup white sugar
1 cup oatmeal
1 cup M&M candies
¾ cup brown sugar, packed firm
2 cups flour
1 tsp. baking powder
½ tsp. soda

Layer in a qt. jar. Fill to top with rice krispies. Pack firm in jar. To use add contents of jar, 1 egg and 1 stick margarine. Bake at 350° on lightly greased baking sheets 10-12 minutes.

TRUFFLES 2-16-99

½ cup unsalted butter, softened
2½ cups confectioners sugar
½ cup cocoa
¼ cup heavy cream or whipping cream
1½ tsps. vanilla

Cream butter. In a seperate bowl combine the sugar and cocoa. Add alternately with cream to butter. Add vanilla. Blend well. Chill till firm. Shape around desired centers of almonds, cherries, mints. Small balls drop into coating of sugar, coconut or chopped nuts.

PRAYER BARS (oct66pg1) 2-17-99

½ cup butter or margarine
4 tablespoons cocoa
½ cup powdered sugar
1 slightly beaten egg
2 teaspoons vanilla
½ cup nuts
1 cup flake coconut
2 cups graham cracker crumbs

¼ cup butter
3 tablespoons cream
2 teaspoons dry vanilla pudding mix (not instant)
3 cups powdered sugar
1 teaspoon vanilla

One 9 ¾ ounce chocolate bar

To make the first layer, using the first group of ingredients, melt butter & cocoa in double boiler. Add powdered sugar, egg and vanilla. Set aside. Mix nuts, coconut, cracker crumbs. Add to first mixture. Mix well and press into bottom of 9 by 13" pan. Chill. For the second layer, using the second group of ingredients, melt butter, add cream, vanilla pudding mix and vanilla. Cook one minute, stirring constantly. Remove from heat and add powdered sugar. Blend well and spread over first layer. The third layer consists of the final ingredient, melted over hot water and poured on the dish to cover. After the third layer, chill. Then bring to room temperature before cutting into one inch square bars to avoid crumbling. Store in refrigerator until ready to serve. Makes forty-one inch square bars. (Mrs. Ben Semelroth, Cedar Rapids, Iowa).

NO BAKE MACAROON/EGG NESTS 2-17-99

2 cups sugar
½ cup butter
½ cup milk
1 tsp. vanilla
3 cups oatmeal
1 cup coconut
6 tbsps. cocoa
½ cup nuts (optional)

Mix sugar, butter, milk; bring to a boil for 1 minute, stirring constantly. Combine remaining ingredients pour boiling mixture on top. Mix well. Drop by spoonsful on waxed paper; Cool. (To make nests, form with fingers while still warm).

SOUR CREAM TOPPING (2-15-99) 2-17-99

1 cup sugar
½ cup sour cream
½ tsp. baking soda

Combine ingredients in a saucepan. Heat until it boils, stirring constantly. Pour over warm cake.

APPLE WALNUT CAKE (1-26-99) 2-17-99

1 can French apple pie filling
2 cups flour
1 cup sugar
1½ tsps. baking soda
½ tsp. salt
2 eggs, beaten
1 tsp. vanilla
2/3 cup oil
¾ cup nuts

Preheat oven to 350°. Spread pie filling in 9"x13" pan. Combine flour, sugar, soda, and salt; sprinkle over pie filling. In a bowl, beat eggs, add vanilla, oil and nuts; mix well. Pour over dry ingredients in pan: stir until well blended. Smooth batter evenly in pan. Bake for 40-50 minutes. With a fork, prick the entire surface of the warm cake. Pour hot topping over cake and sprinkle with nuts.

CATFISH  LOUISIANA 2-17-99

½ lb. shrimp, peeled, devained and set aside
3 tbsps. olive oil, divided
2 tbsps. flour
¼ cup chopped celery
¼ cup chopped green pepper
¼ cup chopped onion
1 clove minced garlic
1 cup water
¼ cup dry white wine
1 tsp. chicken flavored boullion
¼ tsp. salt
¼ tsp. pepper
½ tsp. hot sauce
seasoned salt

Wisk 2 tbsps. oil and flour in a skillet over medium heat, stirring constantly til caramel color. In a saucepan add last tbsp. oil and the celery, green pepper, onion. Stir constantly over medium heat for 1 minute. Add the shrimp and garlic and stir another minute. Stir in the rest and gradually add the flour mixture. Stir until smooth and heated thoroughly. Keep warm.

2 large eggs, slightly beaten
½ cup milk
½ cup buttermilk
¼ tsp. hot sauce
1½ tsps. seasoned salt
1½ cups all purpose flour
4 6 ozs. catfish fillets
1 cup vegetable oil

Bread the fish and fry til done in hot oil. Lay fish on a bed of cooked rice. Pour Shrimp sauce over fish and garnish with parsley.

BAILEY'S IRISH CREAM (mar/apr88pg6) 2-17-99

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.

FRIENDSHIP SOUP IN A JAR (Taste of Home) 1-15-99 2-17-99

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.

STIR FRY CAKE (3-26-97) 2-17-99

Mix chocolate cake mix according to package directions. Add one cup water not the amount the box says. Spray stir fry pan with non stick cooking spray. Pour cake batter into pan and cook until cake is done. Cook longer for dry cake, cook less for fudgy cake.

COOKIE PIZZA 2-18-99

½ cup sugar
½ cup peanut butter
½ tsp. vanilla
½ cup brown sugar
½ cup margarine
1 egg

Mix all ingredients. Add 1½ cups flour. Mix. Press dough in jelly roll pan or 12" round pizza pan. Bake 350° 10 minutes. Remove from oven and sprinkle on top, 2 cups mini marshmallows, 1 cup chocolate chips and 1 cup M&Ms. Put back into the oven and bake 5-8. Leave in till marshmallows turn light brown. Cool completely. Cut.

CHINESE LEMON DILL ROLLS 2-18-99

½ milk
1 tbsps. butter
2 tbsps. sugar
1 tsp salt
1 pkg. yeast
½ cup water
2 eggs
2 tsps. finely minced dill
2 tsps. grated lemon peel
2 cloves garlic
2½ - 3 cups flour
2 tsps. poppyseeds

No instructions.

SIMPLE BREAKFAST (missed found this one from 2-19-99) 2-18-99

QUICK BREAKFAST BAKE (2-19-99) 2-19-99

1 lb. frozen hash browns
10 eggs, beaten
1 jar real bacon bits
1 bag frozen tater rounds
2-3 cups shredded Colby cheese

Grease a 9x13" pan. Layer ingredients in order given. Bake at 400°, for 30 minutes.

SPICE COOKIES (missed, found this one from mar/apr84pg7) 2-18-99

1 cup raisins
½ cup shortening
1-1/3 cups packed brown sugar
1 egg
¼ cup milk
2¼ cups flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon cloves
½ teaspoon nutmeg
1 cup nutmeats
1 cup chopped apples with the peel

Cover the raisins with water and bring to a boil. Set aside. Cream sugar and shortening. Add egg and beat well. Combine the dry ingredients. Add alternately with ¼ cup milk. Chop apples and add with the walnuts and raisins (drained). Bake at 350° for 10 minutes.

BREAD PUDDING (missed, found this one from mar69pg3) 2-18-99

3 cups milk, scalded
4 eggs
3 cups dry bread cubes
1 tablespoon butter
¼ teaspoon salt
1 cup sugar
1 teaspoon vanilla

Scald milk, soak bread in milk. Add more milk or bread so bread and milk are soaked. Add sugar, butter and salt. Pour over slightly beaten eggs. Add vanilla and Mix well. Bake at 350° for 50 minutes in a pan of hot water.

CHICKEN DISH WITH LEGS AND THIGHS (Indiana way of England)
(missed found this from mar63pg1)

GOLDEN BAKED CHICKEN (mar63pg1) 2-18-99

4 chicken legs and thighs
1/3 cup milk
¾ cup crushed cracker crumbs
salt and pepper
1½ tablespoons butter

Heat oven to 425° F. Dip chicken pieces in milk and roll them in cracker crumbs. Place in baking pan. Sprinkle with salt and pepper and dot with butter. Bake 45 to 50 minutes, or until lightly browned and fork tender. Serves four. (Mrs. E. H. Morrow, Tipton. Iowa)

OATMEAL PANCAKE FOR 1 2-19-99

2/3 cup pancake mix
2 tbsps. quick oatmeal

Mix together and add enough water or milk to make correct consistancy. Makes 1 large pancake or 2 medium ones.

Frosting, caramel, sugar, margarine, vanilla, cooked 2-19-99  (missed)

TO MAKE GRASS GREEN COCONUT Put a few drops of green food coloring in a jar. Add coconut. Put lid on and shake jar well. 2-19-99

CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2) 2-19-99

2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.

In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before
removing rim of pan. Chill. Garnish, if desired.

CHOCOLATE CHIP FROSTING 2-19-99

6 tbsps. margarine or butter
6 tbsps. milk
1½ cups sugar
1/8 tsp. salt
½ cup chocolate chips
1 tsp. vanilla

In a sauce pan bring to full boil for 30 seconds the first 4 ingredients. Remove from heat and add chips and vanilla. Beat and spread on brownies or cake. (Cookie sheet of brownies) Don't let it set up too fast.

BROWN SUGAR FROSTING 2-19-99

1½ cups brown sugar
½ cup evaporated milk
½ cup oleo
¼ tsp. salt
1 tsp. vanilla

Boil first 4 ingredients for 1 minute. Add vanilla. Beat until creamy. Spread on cake.

MEXICAN MEATLOAF 2-19-99

1½ lbs. ground beef
¼ cup old fashioned oatmeal
2 eggs, beaten
1 tbsp. WOR sauce
1 tsp. pepper
8 ozs. cream cheese, softened
4 oz. can chopped green chilis, drained
¾ cup salsa

Mix well first 5 first ingredients and press into a 20x10" rectangle pan. Mix cheese and chilis well and spread within 1" of outer edge of pan. Roll meat up jelly roll style, narrow end. Place into a 12x8" baking dish. Bake 40 minutes at 350°. Top with salsa continue baking 10 more minutes.

QUICK BREAKFAST BAKE 2-19-99

1 lb. frozen hash browns
10 eggs, beaten
1 jar real bacon bits
1 bag frozen tater rounds
2-3 cups shredded Colby cheese

Grease a 9x13" pan. Layer ingredients in order given. Bake at 400°, for 30 minutes.

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

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.

JULIA CHILDS BAKING BAGELS 2-22-99 (missed) Top of page

CHICKEN DISH WITH LEGS AND THIGHS (Indiana way of England) 2-22-99
(missed found this from mar63pg1)

GOLDEN BAKED CHICKEN (mar63pg1) 2-22-99

4 chicken legs and thighs
1/3 cup milk
¾ cup crushed cracker crumbs
salt and pepper
1½ tablespoons butter

Heat oven to 425° F. Dip chicken pieces in milk and roll them in cracker crumbs. Place in baking pan. Sprinkle with salt and pepper and dot with butter. Bake 45 to 50 minutes, or until lightly browned and fork tender. Serves four. (Mrs. E. H. Morrow, Tipton. Iowa)

THE WORLD'S BEST COOKIES 2-22-99

1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup salad oil
1 cup oatmeal
1 cup crushed Wheaties or Corn Flakes (3 cups before crushing)
½ cup coconut
½ to 1 cup chopped walnuts or pecans
3½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 325 degrees. Cream butter and sugars until light and fluffy. Add egg, mixing well, then oil. Add oatmeal, Corn Flakes/Wheaties, coconut and nuts, stirring well. Add flour, soda, salt and vanilla. Mix well and form into walnut size balls. Place on ungreased cookie sheet and flatten with a fork. Bake 8 to 10 minutes.

LEGISLATURE SOUP 2-22-99

2 lbs. corned beef
½ head cabbage
1 onion
4 carrots
2 bay leaves
8 oz. bag pinto beans, soaked
mexican city salsa
4-5 cups ice cubes

In a large pot of water add corned beef, bay leaves and cook for 2-2½ hours til tender. Toss in ice cubes to collect fat. Remove, cut off all fat and cut into bite sized pieces. Pinto beans into broth cook till beans are soft, 30-45 minutes. Slice cabbage this and add to broth. Dice onions and potatoes, add to broth. Slice carrots and add to broth. Simmer 1 hour over low heat and watch for scorching . Add the beef.

MEXICO CITY SALSA 2-22-99

?              (MISSED THIS INGREDIENT)
2 large red tomatoes
2 small serrano peppers, chopped to pinhead size
lemon juice
salt
¼ bunch cilantro, 4-5 sprigs

Simmer soup. Heat through. Serve with salsa on top.

HAMBURGER AND FRENCH FRY TREATS 2-22-99

16 ozs. vanilla wafers
small sandwich bags
green gumdrops
chocolate sandwich cookies
yellow and red frosting

Open cookies (take apart) scrape off frosting. Spread yellow frosting on 1 part of chocolate cookie. Add a vanilla wafer on top that. On the other side frost with red frosting vanilla wafer. Smash a gumdrop and insert inside to look like a pickle. Put sandwich in baggie with some shoestring potatoes. Close bag.

SOUR CREAM CHOCOLATE FROSTING 2-22-99

2 cups semi sweet chocolate chips
½ cup butter
8 ozs. sour cream
1 tsp. vanilla
4½-5 cups powdered sugar

In a heavy saucepan, melt chips and butter over low heat, stirring constantly. Remove from heat; cool 5 minutes. Pour chocolate in mixing bowl, add sour cream and vanilla; mix well. Gradually add powdered sugar; beat until light and fluffy. Keep refrigerated.

HOMEMADE STUFFING (Stovetop substitute) (2-6-99) 2-22-99

3 tbsps. dried celery flakes
1 tbsp. dried parsley flakes
2 tsps. dried, minced onion
2 tsps. chicken bouillon granules
¼ tsp. poultry seasoning
¼ tsp. rubbed sage

Put all seasonings into saucepan; add 1 cup water and 2 tbsps. butter or margarine. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and add 3½ cups bread cubes. Let stand 15 minutes.

CHOCOLATE TURTLE CHEESECAKE (jan/feb96pg2) 2-22-99

2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10
minutes.

In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before
removing rim of pan. Chill. Garnish, if desired.

MULLIGATAWNY also called (CURRIED CHICKEN AND RICE MULLIGATAWNY) (1-20-99) 2-22-99

1 tbsp. butter
2 lbs. chicken (3 full hind)
1 medium onion, chopped fine
1 green pepper, chopped fine
2 stalks celery, chopped fine
1 apple, chopped fine
1½ tsps. salt
1/8 tsp. cloves
2 tbsps. flour
1 tbsp. curry powder
6 cups chicken broth
3 tbsps. lemon
not boiled rice

Cut chicken in pieces and brown lightly, with the first 6 ingredients. Cook till slightly soft. Add the next 3 ingredients. Sprinkle on top the flour and curry powder. Gradually add chciken broth. Stir until mixed thoughly. Bring to boil. Reduce heat and simmer 45-60 minutes. Stir in lemon when serving over rice.

FUDGE PUDDLES (sep/oct 94pg7) 2-23-99

Shell:
½ cup butter or margarine, softened
½ cup creamy peanut butter
½ cup sugar
½ cup light brown sugar
1 egg
½ tsp. vanilla
1¼ cups flour
¾ tsp. baking soda
½ tsp. salt

Combine first four ingredients. Add egg and vanilla. Stir dry ingredients together and add to creamed mixture and mix well. Chill one hour. Roll into 48 1" balls. Press onto the sides and bottom of lightly greased mini muffin cups. Bake 14-16 minutes at 325° until slightly browned. Remove from oven and make a well in the center with a melon baller. Let cool in cups five minutes, then carefully remove to wire rack to cool completely.

Filling:
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
chopped peanuts

Melt chips together. Stir in milk and vanilla. Mix well. Using pastry bag, fill each shell with filling almost to the top. Sprinkle with chopped peanuts.

CHERRY PUDDING 2-23-99

Mix ½ cup sugar, 2 teaspoons baking powder, ½ cup milk, 3 tbsps. butter
and 1 cup flour. Pour into a grease (9 inch) baking dish.

Mix 2 cups cherries and juice( 1 can sour cherries), ½ cup hot water, 1 cup sugar 1 tbsp. butter in sauce pan. Heat to almost boiling. Pour over batter. pan. Bake at 350° for 30-45 minutes and top gets brown..

THE WORLD'S BEST COOKIES (2-22-99) 2-23-99

1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup salad oil
1 cup oatmeal
1 cup crushed Wheaties or Corn Flakes (3 cups before crushing)
½ cup coconut
½ to 1 cup chopped walnuts or pecans
3½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 325 degrees. Cream butter and sugars until light and fluffy. Add egg, mixing well, then oil. Add oatmeal, Corn Flakes/Wheaties, coconut and nuts, stirring well. Add flour, soda, salt and vanilla. Mix well and form into walnut size balls. Place on ungreased cookie sheet and flatten with a fork. Bake 8 to 10 minutes.

Reconstituting dried mushrooms: Put in warm or boiled water 20-30 minutes. 2-23-99

HOME-MADE CREAM OF TOMATO SOUP 2-23-99

1 qt. home canned tomatoes
¼ cup butter
¼ cup flour
1 tsp. salt
1/8 tsp. pepper
¼ tsp. baking soda
2 tbsps. sugar
2 cups hot milk

Force tomatoes through wire mesh sieve, using back of a spoon. Melt butter, add flour; cook and stir about 1 minute until bubbly. Add tomatoes, bring to a boil; simmer for 5 minutes. Add salt, pepper, baking soda and sugar. Remove from heat, slowly add hot milk.

OATMEAL PANCAKES (2-16-99) 2-24-99

2 cups milk
1½ cups oatmeal
1 cup flour
2½ tsps. salt
2½ tsps. baking powder
2 eggs, well beaten
1/3 cup oil

Pour milk over oatmeal and let sit for 5 minutes. Sift together in a bowl flour, salt, baking powder. Add rest and mix well. Can be stored in refrigerator.

CHICKEN POT PIE (1-26-99) 2-24-99

2 cups Bisquick
2 eggs
1 cup milk

Mix thoroughly and put half the mixture in a greased 9x13" pan. Bake 10 minutes at 400°

Mix together:

2-3 chicken breasts, cooked and cubed
1 lb. pkg. mixed vegetables cooked in chicken broth
1 family sized can cream of chicken soup

Pour into crust and top with remaining batter. Bake 30 minutes 400° until golden brown.

SALMON LOAF 2-24-99

2 cups flaked cooked or canned salmon
½ cup fine bread crumbs
¼ cup broth
2 eggs, slightly beaten
1 tbsp. chopped parsley
salt, pepper and WOR sauce to taste

Can add chopped celery, onion and green pepper if desired. Mix altogether put into buttered baking dish. Set in pan of hot water 1" deep. Bake 350° till firm. Another version is to use 1 cup crumbs, ½ cup milk 1 cup salmon.

SALMON LOAF WITH CHEESE 2-24-99

2 cups flaked cooked or canned salmon (or tuna)
1½ cup grated cheese (sharp cheddar or your choice)
1 egg, well beaten
3 tbsps. milk
1 tbsp. melted butter
½ tsp. salt
a few grains pepper
cracker crumbs or bread crumbs to make firm mixture

Pack into loaf pan top with buttered crumbs. Bake 375° until golden brown.

SAND ART BROWNIES (12-28-98) 2-24-99

In a 1 quart wide mouth jar, layer the following:
½ tsp. salt
½ cup plus 2 tbsps. 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°, 30 minutes.

CALIFORNIA GOLD RUSH BARS 2-24-99

1 cup brown sugar
1 cup butter, or margarine
1 egg
1 tsp. vanilla
1¾ cups flour
1 cup chopped walnuts
½ cup apricot jam

Cream together the sugar, butter, egg and vanilla. Stir in the flour and nuts. Spoon half of batter into a greased 9x9" pan. Spread jam over batter. Spread remaining batter on top of jam. Bake at 325°, for 50 minutes. Cool at least 10 minutes before slicing.

CHICKEN POT PIE (1-26-99) 2-25-99

2 cups Bisquick
2 eggs
1 cup milk

Mix thoroughly and put half the mixture in a greased 9x13" pan. Bake 10 minutes at 400°

Mix together:

2-3 chicken breasts, cooked and cubed
1 lb. pkg. mixed vegetables cooked in chicken broth
1 family sized can cream of chicken soup

Pour into crust and top with remaining batter. Bake 30 minutes 400° until golden brown.

THE WORLD'S BEST COOKIES (2-22-99) 2-25-99

1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup salad oil
1 cup oatmeal
1 cup crushed Wheaties or Corn Flakes (3 cups before crushing)
½ cup coconut
½ to 1 cup chopped walnuts or pecans
3½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 325 degrees. Cream butter and sugars until light and fluffy. Add egg, mixing well, then oil. Add oatmeal, Corn Flakes/Wheaties, coconut and nuts, stirring well. Add flour, soda, salt and vanilla. Mix well and form into walnut size balls. Place on ungreased cookie sheet and flatten with a fork. Bake 8 to 10 minutes.

NO-EGG IRISH CREME LIQUEUR 2-25-99

1¾ cups brandy or whiskey
14 oz. can sweetened condensed milk
1 cup Half n Half
2 tbsps. chocolate syrup
2 tsps. instant coffee
1 tsp. vanilla
½ tsp. almond extract

Combine all ingredients, blend until smooth. Store in refrigerator for up to a month. Re blend before each use.

BAILEY'S IRISH CREAM (mar/apr88pg6) 2-25-99

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.

SALMON LOAF W/SAUCE (2-24-99) 2-25-99

3 eggs
1 large can salmon, reserve juice
½ cup milk
salt and pepper
1 tbsp. butter
14 soda crackers, crushed fine

Sprinkle a layer of cracker crumbs over bottom and sides of a greased 9x13" baking dish. Combine ingredients; form into a loaf and place in baking dish. Sprinkle loaf with some cracker crumbs. Bake at 350°, 20-25 minutes.

Sauce:

Combine salmon juice with ½ cup ketchup, some salt and pepper, a dash of red pepper, and 1 tbsp. flour. Heat mixture, stirring, until thickened. Serve over baked salmon.

SIMPLE BREAKFAST (missed found this one from 2-19-99) 2-25-99

QUICK BREAKFAST BAKE (2-19-99) 2-25-99

1 lb. frozen hash browns
10 eggs, beaten
1 jar real bacon bits
1 bag frozen tater rounds
2-3 cups shredded Colby cheese

Grease a 9x13" pan. Layer ingredients in order given. Bake at 400°, for 30 minutes.

NEW ENGLAND FISH CHOWDER (1-5-99) 2-25-99

2 tbsps. margarine
¼ cup minced onion
1 lb. frozen fish, partially thawed and cut in pieces (cod, walleye, any firm fish can be used)
1 cup water
1 pkg. frozen creamed onions
1 pkg. frozen broccoli
1 can stewed tomatoes
1 cup peeled and cubed potatoes (this could be a pound of potatoes)
½ tsp. Tabasco sauce
1 cup light cream, or milk

Sauté onion in the margarine. Add remainder of ingredients. Bring to a boil, then simmer for 45 minutes to an hour; until potatoes are done. Serve with oyster crackers.

NO BAKE MACAROON/EGG NESTS (2-17-99) 2-27-99

2 cups sugar
½ cup butter
½ cup milk
1 tsp. vanilla
3 cups oatmeal
1 cup coconut
6 tbsps. cocoa
½ cup nuts (optional)

Mix sugar, butter, milk; bring to a boil for 1 minute, stirring constantly. Combine remaining ingredients pour boiling mixture on top. Mix well. Drop by spoonsful on waxed paper; Cool. (To make nests, form with fingers while still warm).

NO BAKE BROWNIES 2-27-99

Mix well:

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

12 ozs. 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.

HOMEMADE STUFFING (Stovetop substitute) (2-6-99) 2-27-99

3 tbsps. dried celery flakes
1 tbsp. dried parsley flakes
2 tsps. dried, minced onion
2 tsps. chicken bouillon granules
¼ tsp. poultry seasoning
¼ tsp. rubbed sage

Put all seasonings into saucepan; add 1 cup water and 2 tbsps. butter or margarine. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and add 3½ cups bread cubes. Let stand 15 minutes.

CREAM CHEESE BARS (1-16-99) 2-27-99

2 pkgs. crescent rolls
1 divided egg
2 (8 oz) pkgs. softened cream cheese
1 tsp. vanilla
1 cup sugar
½ cup sugar
1 tsp. cinnamon

Preheat oven to 325°. Press 1 package of crescent rolls into a greased 9x13 inch dish. Combine the egg yolk with the cream cheese, vanilla and 1 cup of sugar. Whip until fluffy. Spread over the crescent rolls. Top with second package of rolls. Beat egg white until stiff and brush over top. Combine remaining sugar and cinnamon and sprinkle over the top. Bake 30 minutes.

SOUR CREAM COFFEE CAKE 2-27-99

½ cup butter or margarine
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1½ teaspoon baking powder
1 teaspoon soda
2½ cups flour

Cream butter or margarine with sugar. Add eggs and beat very well. Add sour cream and vanilla and beat well. Add  flour, baking powder, soda and blend in well but careful not to over mix. Put half of batter in greased 9x13" pan. Sprinkle half the chocolate chips, cinnamon/sugar mixture over batter and then add remaining batter. Sprinkle with rest of chips and cinnamon/sugar mixture. Bake at 350° for 25 minutes. Test with a toothpick.

CALIFORNIA GOLD RUSH BARS (2-24-99) 2-27-99

1 cup brown sugar
1 cup butter, or margarine
1 egg
1 tsp. vanilla
1¾ cups flour
1 cup chopped walnuts
½ cup apricot jam

Cream together the sugar, butter, egg and vanilla. Stir in the flour and nuts. Spoon half of batter into a greased 9x9" pan. Spread jam over batter. Spread remaining batter on top of jam. Bake at 325°, for 50 minutes. Cool at least 10 minutes before slicing.

WISCONSIN CHEESE SOUP (missed, found on internet allrecipes.com) 2-27-99

5 tablespoons margarine
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups sharp Cheddar cheese, shredded
salt to taste
ground black pepper to taste

In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.

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