Radio Given Recipes

Radio Given Recipes May

May 1 May 3 - May 8 May 11 - May 14 May 17 - May 22 May 24 - May 25 May 29 - May 31

CHICKEN MARCELLA (4-17-99) 5-1-99 Top of page

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°.

COCONUT BREAD (4-20-99) 5-1-99

1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

Combine oil, sugar, buttermilk, eggs and coconut extract. Mix the flour, baking powder, baking soda and salt. Add dry mixture to first mixture; beat well. Stir in the nuts and coconut. Pour into greased and floured loaf pans: Two 9x5" pans, bake at 350° for 60 minutes. Four mini loaf pans, bake at 350° for 45 minutes.

PUMPKIN PIE SQUARES (nov/dec78pg2) 5-1-99

1 cup sifted flour
½ cup quick cooking rolled oats
½ cup brown sugar
½ cup butter (1 stick)
2 cups of pumpkin (1 can)
One 13½ ounce can of evaporated milk
2 eggs
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup chopped nuts
½ cup brown sugar (additional)
2 tablespoons butter (additional)

Combine the flour, oats, brown sugar and butter in a mixing bowl. Mix until crumbly. Press into an ungreased 9 x 13 inch pan. Bake at 350° for 15 minutes. Then, combine pumpkin, evaporated milk, eggs, sugar, salt and spices. Beat well. Pour this into the baked crust. Bake at 350° for 20 minutes. Finally, combine the nuts, brown sugar and the 2 tablespoons of butter and sprinkle over the top. Return to oven and bake for an additional 15-20 minutes. Cool and cut into squares.

CAKE EXTENDER (nov/dec93pg1) 5-1-99
(for higher & lighter cakes)

1 pkg. cake mix (any flavor)
1 cup flour
¾ cup sugar
1 tsp. baking powder
½ cup oil
2/3 cup water

Prepare cake mix per package directions. Combine remaining ingredients and add to batter. Pour into greased 9x13" pan and bake per package directions. adding fifteen extra minutes to baking time.

PECAN PIE SURPRISE BARS (oct71pg2) 5-1-99

Make a crust of

1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans

First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:

2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs

Combine these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.

PECAN PIE BARS #2 5-1-99

½ brown sugar
1 cup flour
½ cup melted margarine

Mix well and press into bottom and sides a little of 7x11 pan. Bake at 375 for 15 minutes.

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

Combine in order, spread over crust. Bake additional 15 minutes.

SWEETENED CONDENSED MILK (mar/apr88pg8) 5-1-99
from scratch

1 cup dry powdered milk
2/3 cup sugar
1/3 cup boiling water
3 tbsps. melted margarine

Blend until smooth in blender. Makes 14 ounces.

CHINESE LEMON DILL ROLLS (2-18-99) 5-1-99

½ cup milk
1 tbsp. 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. poppy seeds

No instructions.

CROCKPOT RIBS 5-3-99 Top of page

3-4 lbs. ribs
1 onion
2 cups favorite BBQ sauce
salt and pepper

Place meat on jelly roll pan. Put in over to brown. Cut meat into serving sizes pieces. Layer onion ribs BBQ sauce in crockpot. Cook all day on low.

Brown meat. Put in crockpot. Cover meat with water. Heat on high 30 minutes. Reduce heat to low cook 7-8 hours. Remove and put on pan and cover with BBQ sauce. Put under broiler.

RHUBARB PUDDING #2 (4-28-99) 5-3-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
¼ tsp. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

Combine the milk, 1 cup sugar, flour, baking soda, butter and salt, mix well and pour in a greased 9x13" pan. Mix the rhubarb with water, sugar and ¼ tsp. butter; pour over batter but do not mix. Bake at 350° for 45-60 minutes.

LEMON CAKE MIX COOKIES (2-5-99) 5-3-99

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.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 5-3-99

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.

STOVETOP STUFFED MEAT LOAF (may/jun92pg7) 5-3-99

2 lbs. Ground beef
1 pkg. Beef flavored Stovetop Stuffing, dry
1 cup beef broth

Mix ingredients and form into a loaf. Top with 1 can of cream of mushroom (or whatever) soup. Bake at 350° for 1 hour.

HAM SALAD 5-3-99

Grind up a big chunk of bologna. Add relish and mayonnaise to taste.

ONE-STEP PINEAPPLE ANGEL FOOD CAKE (4-29-99) 5-3-99

One step angel food cake mix
1 20 oz can crushed pineapple

Mix and pour into a 9x13 pan bake at 350° for 25 minutes.

COLE SLAW 5-3-99

shredded cabbage
¼ cup water
¼ cup sugar
¼ cup vinegar
salt and pepper
grated carrots
green pepper cubed

SAUERKRAUT CASSEROLE 5-3-99

16 oz can sauerkraut undrained
16 oz. can tomatoes undrained
½ cup brown sugar
4 slices bacon fried
½ onion, sautéed in 1 tbsp. bacon grease

Layer ingredients in 9x13" pan. Bake, uncovered, at 350° for 1 hour.

CABBAGE SALAD DRESSING 5-3-99

1½ cups sugar
1 cup vinegar
1 tsp. celery seed
1 tsp. salt
¼ tsp. pepper
1 cup oil

Heat sugar and vinegar until sugar is dissolved. Remove from heat and add spices. Stir well. Let cool then add oil and mix well. Refrigerate.

FINGERLICKIN' CHICKEN (MR. FOOD) 5-4-99

4 chicken breasts
4 slices cheese, any kind
¼ cup wine

Coat breasts in bread crumbs. Put in bottom of a glass dish. Bake chicken 15 minutes in oven. Put cheese slice on each breasts. Pour wine in dish. Bake another 15 minutes till it starts to bubble and cheese gets brown.

Mr. Food Easy Cooking Magazine
P.O. Box 7493
Red Oak, Iowa 51591

Mr. Food at home for home party plans. 1-888-467-3663 ask for Glenn.

MUSHROOM CASSEROLE 5-5-99

½ loaf of day old bread
2 cups of milk
3 shakes of salt, pepper, and garlic salt
2 eggs
lots of chopped mushrooms
some chopped onions

Pour milk over crumbed bread. Beat eggs a lot to make sure it's very fluffy. Pour everything over bread and mix until it looks like pudding. Bake at 350 for 35-45 minutes. (recipe was sketchy)

CREAM OF MUSHROOM SOUP 5-5-99

½ pound mushrooms, chopped
2 tbsps. butter

Sauté mushrooms in butter, cover and cook 5 minutes.

2 tbsps. butter, melted
3 tbsps. flour
1 quart chicken broth
salt and pepper to taste

Mix together. Add mushrooms, salt and pepper. Let thicken. Toward the very end mix in cream. Serve with whipped cream on top sprinkled with paprika. (recipe was sketchy)

TRINACOUBA CASSEROLE 5-5-99

barley, cooked
sausage (not italian)
pint mushrooms
onions
1 tsp. marjoram
2 cloves garlic

They didn't give much instructions or measurements. (recipe was sketchy)

LIVER DUMPLING SOUP (From Prague in 1894) 5-5-99

Grind up liver - can't be stiff
Peel of citron
crackers
spices
eggs

Mix all together and when done it will look like a meatball mixture.

8 cups chicken broth, boiling

Put liver in broth by spoonfuls and it will make dumplings. (recipe was sketchy)

RHUBARB JAM Using Gelatin & Pineapple (may68pg2) 5-7-99

4 cups sugar
4 cups rhubarb

Cut up rhubarb and put sugar on top and let stand overnight. The next day boil for 10 minutes. Add a small can of crushed pineapple (11 oz). Boil 5 minutes more. Take off stove and stir in any flavor gelatin 3 oz. pkg. Put in jars. Seal and process.

DWAYNE SCHMIDT'S BEER BREAD (same as Beer Bread nov/dec76pg7) 5-7-99

3 cups self rising flour
3 tbsps. sugar
1 can warm beer

Mix ingredients and put in 2 regular sized loaf pans. Bake at 350, 45-50 minutes. Butter tops while hot to make crunchy.

RHUBARB JAM (5-7-99)

4 cups chopped rhubarb
3 cups sugar

Mix and let stand 1½ hours stirring occasionally. Boil 10 minutes. Stir in 3 oz pkg. of any berry flavored jello. Add 1 can pie filling that matches your flavor of jello. If you use cherry use 1/8 tsp. almond flavor. Pour in hot sterilized jars. Let cool. Put a layer of paraffin on the top, then put in a string. Let the string hang over the edge while you put another layer of paraffin on top making a handle for the wax. Drop string in jar and close the lid.

PRESCHOOL PUNCH (sep/oct96pg5) 5-7-99

1 large can frozen pineapple juice (12 oz.)
3 juice cans water
1 - 2 liter of strawberry pop

Mix and serve.

GOLDEN SUMMER PUNCH (5-7-99)

1 6 oz. can frozen orange juice
1 6 oz. can frozen lemonade
1 12 oz can apricot nectar
2½ cups pineapple juice

Add water to frozen juices as directed. Combine with apricot and pineapple juice. Can use 7-up or ginger ale in place of some of the water. (Water that is used to add to the frozen juices.)

RHUBARB-ORANGE MARMALADE 5-7-99

6 cups diced rhubarb
3 oranges with peel on, grind peel and oranges
7 cups of sugar

Mix sugar and rhubarb, refrigerate and let stand overnight. The next day put in heavy pan, boil 8 minutes. Add oranges, boil 5 minutes, stirring constantly. Seal in hot jars.

RHUBARB CRISP 5-7-99

3 tablespoons flour
4 cups chopped rhubarb
1 cup sugar
pinch of salt

Put in 9x13" pan.

Topping:
1 cup butter
1 cup brown sugar
1½ cups flour
1 cup oatmeal

Combine and make crumbly. Sprinkle on top. Bake at 350, for 30 minutes until brown and bubbly.

CHOCOLATE CHIP COOKIES WITH PUDDING (mar/apr95pg3 (slightly altered) 5-7-99

2¼ cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup brown sugar
1 tsp. vanilla
1 (3 oz. pkg.) vanilla or chocolate instant pudding mix
2 eggs
12 oz chocolate chips
¼ tsp. salt

Cream butter & sugars. Add vanilla & eggs. Mix well. Stir in dry pudding mix, soda and salt. Mix well. Stir in flour and chips. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 8-10 minutes.

How to season a cast iron dutch oven. Wash, dry well, Remove rust spots. Pour 1 tbsp. Salad oil, unsalted fat, or olive oil into cookware, spread over entire surface. Add a little more oil to cover the bottom of the pan and start to heat. Put in 375 degree oven, remove when oil is thin but not smoking. Swirl oil around pan to cover sides completely. Add more oil, reduce to 250 keep in 1 hour. Turn off oven and leave in overnight. The next day, take out of the oven and rub down with paper towel. Store with lids off warm dry place. Put paper towel in pan before storing to absorb moisture.

White cookbook has how to season old cast iron cookware.

DONNA'S SOUPER SALAD (4-14-99) 5-8-99

1 can tomato soup
8 ozs. cream cheese
1 pkg. lemon gelatin
1 cup chopped celery
1 chopped green pepper
1 chopped medium onion
1 pkg. slivered almond chips
½ cup salad dressing

Melt cheese in soup, cool and add gelatin. Cool. Add rest except salad dressing to cooled mixture. Add dressing and cool.

DUTCH BABIES (3-9-99) 5-8-99

2 cups fresh or frozen sliced peeled peaches
4 tsps of sugar
1 tsp. lemon juice
3 eggs
½ cup flour
½ cup milk
½ tsp. salt
2 tbsps. butter/margarine
ground nutmeg and sour cream (optional)

Combine first 3 ingredients in bowl and mix, set aside. Beat eggs until fluffy and add, flour, milk, and salt. Beat until smooth. Put butter/margarine in a 10 inch skillet, place in 400° oven for 3-5 minutes until butter/margarine melts and pan is very hot. Pour batter in skillet, cook 20-25 minutes. Take out of oven and pour peach mixture in center of pastry. Top with nutmeg and sour cream if desired.

MR. FOOD BEAT THE CLOCK GOULASH 5-8-99

2 lbs. lean ground beef
2 cans beef broth
8 ozs. elbow macaroni
1 tbsp. paprika
1 tbsp. garlic powder
1 tsp. black pepper
1 cup sour cream

Put beef and onion in deep pot and brown. Add the rest. Bring to a boil and stir occasionally. Reduce heat to medium and simmer for 10-15 minutes. Stir in sour cream.

TASTY BEAN SALSA 5-8-99

1 can black eyed peas, drained
1 can white shoe pegged corn, drained
1 can black beans, drained
2 cans plain diced tomatoes
chopped jalapenos to taste
1 bunch green onions chopped
1 chopped red or green pepper

Mix all together with 1 bottle Zesty Italian Dressing. Refrigerate overnight, drain.

RASPBERRY PIE DANISH DESSERT (missed) 5-8-99

DORIS' PECAN PIE CAKE (4-24-99) 5-8-99

Cake:

1 box yellow cake mix (reserve 2/3 cup)
½ cup melted butter or margarine
1 egg

Topping:

½ cup dark brown sugar
2/3 reserve
1½ cups white corn syrup
1 tsp. vanilla
3 eggs well beaten
1-2 cups pecans

Mix cake mix, melted butter, egg. Pat in bottom of 9 x 13 pan. Bake 350° 15 minutes. Mix topping ingredients well and pour over partially cooled cake. Return to oven at 375° for 40 minutes or until it tests done.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 5-11-99 Top of page

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.

SOUP SUBSTITUTE (sep/oct98pg3) 5-11-99

2 cups dry milk
¾ cup corn starch
¼ cup chicken bouillon
4 tsp. dried onion flakes
1 tsp. thyme (optional)
1 tsp. basil (optional)
½ tsp. pepper (optional)

Mix all ingredients well. Keep stored in sealed container. To make 1 can of soup: combine 1 cup water with 4 tbsps. of mixture. Cook until smooth and thick.

CROCKPOT SMOKIES 5-11-99

Equal amounts of yellow mustard and grape jelly. Blend and add to crockpot with smokies. Cook on low all day.

ELEPHANT EARS 5-11-99

2 pkgs. of pop and fresh sweet rolls
2 tbsps. butter
¼ cup sugar
1 tsp. cinnamon

Pat rolls flat. Spread butter on rolls. Sprinkle with sugar and cinnamon. Roll up like cinnamon rolls. Cut in 1" slices and place on waxed paper. Take cut pieces and roll out with rolling pin to ¼". Let raise 20 minutes. Put on greased baking sheet. Bake 350° for 30 minutes till golden brown. Remove from pan and cool.

RHUBARB STRAWBERRY PIE (jul/aug86pg7) 5-11-99

1¼-1½ cups sugar
3 tbsps. quick cooking tapioca or cornstarch
¼ tsp. salt
¼ tsp. ground nutmeg
3 cups rhubarb (1 lb.), cut into ½" pieces
2 cups sliced fresh strawberries
1 tbsp. butter or margarine
2 crusts

Stir first 4 ingredients; add fruit. Toss to coat. Let stand for 15 minutes. Line 9" pie plate with crust. Add filling. Dot with margarine. Top with second crust. Cut slits, seal and flute. Cover edges w/foil. Bake at 375° for 25 minutes. Remove foil and bake 20 minutes more.

MR. FOOD CHICKEN BREASTS 5-11-99

Coat chicken with bread crumbs then in egg wash. Coat with bread crumbs again. Put in casserole dish. Pour on favorite wine and bake until golden brown 350° 30-40 minutes. Sprinkle with cheese if desired.

SLO-COOKER COCKTAIL SMOKIES 5-11-99

1 large pkg. Lil' Smokies
7-up
½ cup grape jelly
1 cup ketchup

Brown the sausage in a small amount of 7-up; drain. Mix the jelly and ketchup; put in slow cooker. Add the sausages and cook on low for 2 hours.

SUPER ENCHILADA CASSEROLE (4-23-99) 5-12-99

1½ lbs. ground meat
2 cups shredded cheddar cheese, divided
1 pkg. taco seasoning
½ cup chopped onion
Green chilies to taste, chopped and drained
1 can tomato soup
1 can enchilada sauce
Some sliced ripe olives
6 large flour tortillas

Brown and drain the meat. Add 1 cup cheddar cheese to the pan along with taco seasoning, onions, chilies and olives. In a separate bowl combine the soup and enchilada sauce; put half of this in the meat mixture: heat through. Spoon meat mixture evenly onto each tortilla: roll up and place in a 9x13" pan. Pour the rest of the sauce mixture over top of tortillas. Top with the remaining cheese. Bake at 350°
for 25-30 min.

STRAWBERRY RHUBARB PIE 5-12-99
(Country Magazine in '93)

1 egg
1 cup sugar
2 tbsps. flour
1 tsp. vanilla
3 cups rhubarb, chopped
1 pint strawberries, sliced
9 inch pie shell

Beat together the egg, sugar, flour and vanilla. Add rhubarb and strawberries; mix well. Put in pie shell.

Topping:

¾ cup flour
½ cup brown sugar
½ cup oatmeal
½ cup margarine

Mix ingredients until crumbly; sprinkle on top of pie. Bake on lower rack in oven at 400° for 10 minutes. Move pie to middle rack, reduce heat to 350° and bake for 35 minutes.

DONNA'S SOUPER SALAD (4-14-99) 5-12-99

1 can tomato soup
8 ozs. cream cheese
1 pkg. lemon gelatin
1 cup chopped celery
1 chopped green pepper
1 chopped medium onion
1 pkg. slivered almond chips
½ cup salad dressing

Melt cheese in soup, cool and add gelatin. Cool. Add rest except salad dressing to cooled mixture. Add dressing and cool.

FRENCH CARAMEL BARS (sep/oct98pg7) 5-12-99

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

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

To get rid of ants: Sprinkle with talc or cayenne pepper.

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

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

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

ENGLISH APPLE PIE (4-8-99) 5-13-99

1 tsp. baking powder
1 cup flour
¾ cup sugar
1 slightly beaten egg
1 cup chopped apples (Braburn)
½ cup chopped walnuts

Blend on low 'til well mixed. Pour batter in a greased 9" pie pan. Bake 350° 30 minutes.

MR. FOOD ELEPHANT EARS 5-13-99

Yields: 1 dozen

½ cup sugar
2 teaspoons ground cinnamon
1 package (17¼ ounces) frozen puff pastry dough, thawed
1 egg, beaten

Preheat oven to 375 degrees F. Coat cookie sheets with nonstick cooking spray. In a shallow bowl, combine sugar and cinnamon; mix well and set aside. Place 2 sheets of pastry dough side by side lengthwise on a work surface and pinch the middle seam together. Brush dough with some of the beaten egg and sprinkle with 5 tablespoons of the cinnamon sugar mixture. lengthwise on a work surface and pinch the middle seam together. Brush dough with some of the beaten egg and sprinkle with 5 tablespoons of the cinnamon sugar mixture.

Roll one narrow end jellyroll style into the center. Repeat with the other end. Slice into 12 pieces. Brush one side of each slice with remaining beaten egg and dip in remaining cinnamon sugar mixture. Place coated side up on the cookie sheets.

Bake for 25 to 28 minutes, or until golden. Allow to cool for 5 minutes, then remove to a wire rack to cool completely.

RHUBARB-CHEESECAKE PIE (didn't get, was it this one? may/jun96pg3) 5-13-99

1 cup sugar
¼ cup cornstarch
¼ cup water
5 cups chopped rhubarb
1 (9") baked pastry shell with edges crimped high
1 (8 ounce) package cream cheese, softened
¼ cup sugar
1 teaspoon vanilla
2 eggs
1 (8 ounce) carton sour cream
1/3 to ½ cup orange juice

Combine 1 cup sugar and corn starch in medium saucepan. Add water. Add rhubarb. Cook and stir till mixture is thick and rhubarb is tender. Remove from heat. Stir in red food coloring, if desired. Spread 2 cups rhubarb mixture in bottom of pie shell. Set aside. Cover and set remaining rhubarb mixture aside. (Chill when cool.) Beat cream cheese, ¼ cup sugar, vanilla and a few drops of almond extract till fluffy. Add eggs, one at a time, beating at low speed just till combined. Pour over rhubarb layer. Bake in 350° oven 25 to 30 minutes. Remove from over, and immediately spread top with sour cream. Cool on wire rack. Chill till serving time. To serve, stir together reserved rhubarb mixture and enough orange juice to make a spoonable sauce. Cut cheesecake into wedges. Spoon sauce atop each piece

IMPOSSIBLE RHUBARB CUSTARD PIE (4-29-99) 5-13-99

Put in blender:

½ stick margarine
4 eggs
¾ cup sugar
½ cup flour
2 cups milk
1 tsp. vanilla
dash salt
1 tsp. nutmeg or cinnamon

Mix on high for 30 seconds, pour in a deep dish pie pan.

Topping: (mix in bowl)
2 cups chopped rhubarb
½ cup sugar
nutmeg and cinnamon, to taste

Pour carefully over mixture in pan. Bake at 350 for 40-45 minutes.

SIMPLE STRAWBERRY PIE 5-14-99

1 box strawberry jello
1 box cook and serve vanilla pudding

Combine. Add 2 cups water, bring to boil. Add 1 quart of sliced strawberries and let cool. Fold in 8 oz of whipped topping. Pour into baked pie shell. Garnish with strawberry.

CREAMY RHUBARB DESSERT (4-24-99) 5-17-99 Top of page

Crust:

½ cup cold butter or margarine
1½ cups flour
½ cup chopped pecans

Cut butter in flour and mix in pecans. Put in bottom of a 9x13" pan. Bake 350° 15 minutes.

4 cups chopped rhubarb (can be part strawberries)
½ cup sugar
2 tbsps. flour

Combine and put on top of crust. Bake another 15 minutes 350°.

Cheese layer:

2 8 oz. pkgs. cream cheese
½ cup sugar
1 tsp. vanilla
3 eggs

Beat till fluffy the cream cheese, sugar, vanilla. Add 1 egg at a time and beat well after each. Pour over hot rhubarb layer. Bake 30 minutes 350°.

Topping:

1½ cup sour cream
3 tbsps. sugar
1 tsp. vanilla

Combine sour cream, sugar, vanilla well and spread over hot cheesecake layer. Cool on wire rack 1 hour. Refrigerate overnight and add pecans if desired.

TASTY BEAN SALSA (5-8-99) 5-17-99

Mix all together with 1 bottle Zesty Italian Dressing. Refrigerate overnight, drain.

PICKLED HOT DOGS 5-17-99

4 1 lb. pkgs. hot dogs
2 large onions, sliced thin
¾ cup sugar
2 tbsps. salt
1¼ tsps. fresh green peppers
¼ cup cumin
4½ hot pepper sauce
4 cups vinegar
1 tsp. pickling spice

Slice each wiener into 3 pieces. Combine onions and hot dogs and set aside. Combine rest and boil 3 minutes. Let cool and pour over wieners and refrigerate several days.

MEXICAN FRANKS 5-17-99

10 6" tortillas
vegetable oil
1 15 oz. chili without beans
1 8 oz. can tomato sauce, divided
1 tbsp. minced onion
¼ tsp. hot sauce
10 hot dogs or frankfurters
1 4 oz. can green chilies, chopped and drained
1 4 oz. pkg. shredded cheddar cheese

Fry tortillas one at a time in ¼" oil on both sides till softened. Drain on paper towels and set aside. Combine ¼ cup chilies tomato sauce. Place hot dog in center of tortilla top with chili mixture. Roll up and place seam side down in lightly greased 7x11" baking dish. Combine remaining tomato sauce and chili mixture. Sprinkle the chilies over the top. cover and bake 350° 25 minutes. Uncover and sprinkle evenly with cheese and bake five more minutes.

CORNMEAL ROLLS (4-21-99) 5-17-99

1/3 cup cornmeal
½ cup sugar
2 tsps. salt
½ cup shortening
2 cups milk
1 pkg. yeast
¼ cup warm water
2 beaten eggs
4 cups flour

Cook on stove cornmeal, sugar, salt, shortening, milk till thick stirring constantly. Let cool till lukewarm. Soften yeast in water and add to first mixture. Add eggs, flour and kneed until dough is nice and smooth. Cover and let rise until double. Take dough and roll out to 3/4" thick. Cut with a cookie cutter or something dinner roll size. Place each roll on baking sheet. Add butter and a little bit of corn meal on outside. Cover and let rise till double. Bake 375° 10-15 minutes.

RHUBARB PUDDING PIE (missed, found this was only one with pudding sep/oct97pg7) 5-17-99

10" graham cracker crust
3 cups rhubarb, cut into ½" pieces
¾ cup sugar
3 oz. package strawberry Jello
3 oz. package instant vanilla pudding and pie filling
½-1 tsp. vanilla
1¾ cup milk

Combine rhubarb and sugar, boil until soft but not mushy. Add Jello and cool. Add pudding, vanilla and milk. Pour into crust and refrigerate.

POPPER BURGERS 5-18-99

Use 90% ground beef
¼ lb. ground beef and 1 tbsp. salsa, picante or whatever seasonings you like.

Make ground beef mixture then put a popper in the middle then flatten it on the grill or use a speed grill. Put burger on a bun. Then make velveeta and salsa for topping.

HAWAIIAN PINEAPPLE CAKE 5-19-99

1 box yellow cake mix
20 oz. can crushed pineapple
8 ozs. cream cheese, softened
1 cup cold milk
1 small box instant vanilla pudding
8 ozs. whipped topping
Coconut and nuts

Bake cake per directions in a 9x13" pan; let cool. Poke holes in top of cake with handle of a wooden spoon. Partially drain the pineapple and pour over cake. Combine cream cheese with milk and pudding; beat until smooth; spread on top of cake. Spread on the whipped topping; garnish with some nuts and coconut.

Tip: to kill creeping charlie get Dicamba (herbicide) 5-19-99

BLOOMIN' ONION (mar/apr97pg5) 5-19-99

1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

Peel onion, leaving root intact. Cut onion vertically into fourths, up to ½" of root. Cut fourths into thirds. Place onion in boiling water for 5 minutes. Remove and place in ice water for five minutes. Loosen petals and drain upside down. Put flour and salt in plastic bag. Place onion in a bag and shake to coat. Dip onion in egg and cracker crumbs. Freeze 30 minutes, then refrigerate 30 minutes.
Fry 5-7 minutes in 3" of hot oil (375°).

CREAMY RHUBARB DESSERT (4-24-99) 5-19-99

Crust:

½ cup cold butter or margarine
1½ cups flour
½ cup chopped pecans

Cut butter in flour and mix in pecans. Put in bottom of a 9x13" pan. Bake 350° 15 minutes.

4 cups chopped rhubarb (can be part strawberries)
½ cup sugar
2 tbsps. flour

Combine and put on top of crust. Bake another 15 minutes 350°.

Cheese layer:

2 8 oz. pkgs. cream cheese
½ cup sugar
1 tsp. vanilla
3 eggs

Beat till fluffy the cream cheese, sugar, vanilla. Add 1 egg at a time and beat well after each. Pour over hot rhubarb layer. Bake 30 minutes 350°.

Topping:

1½ cup sour cream
3 tbsps. sugar
1 tsp. vanilla

Combine sour cream, sugar, vanilla well and spread over hot cheesecake layer. Cool on wire rack 1 hour. Refrigerate overnight and add pecans if desired.

LO-CAL DIP (2-98) 5-19-99

½ cup sour cream
2 tsps. reduced calorie mayonnaise
1-2 tsps. prepared horseradish (add the amount you like)
½ clove garlic (small), minced

Combine in bowl. Keep refrigerated it will keep for a few days.

MEXICAN FRANKS (5-17-99) 5-19-99

WINDOW/CHROME CLEANER 5-20-99

½ tsp. sudsy oil soap (like Murphy's oil soap)
3 tbsps. vinegar
2 cups water

CRUNCHY CABBAGE SALAD (6-29-98) 5-20-99

1 small medium cabbage
1 pkg. Ramen noodles (chicken favored)
½ cup silvered almonds
¼ cup sunflower seeds, chilled
1/8 cup sesame seeds
½ stick butter

Dressing:

¼ cup vegetable oil
1/8 cup vinegar
1/8 cup sugar
1 tbsp. soy sauce

Shred cabbage; chill. Melt margarine in skillet. Break up the noodles and brown with nuts, seeds and seasoning packet from noodles,
until light brown, stirring occasionally. Mix dressing ingredients. Layer in a salad bowl: cabbage, than crunchy mixture, then dressing.
Refrigerate.

WINDOW CLEANER 5-20-99

1 cup sudsy ammonia
1 bottle rubbing alcohol
1 tsp. dish washing detergent
1 gallon water

Combine and use for windows.

ANOTHER SUGAR-FREE STRAWBERRY PIE (4-14-99) 5-20-99

1 baked pie shell
1 qt. strawberries, sliced
1 pkg. sugar free instant vanilla pudding
1 pkg. (3 oz.) sugar free strawberry gelatin
1¾ cups water

Mix in pudding per package directions. Mix in gelatin and water. Put berries in bottom of pie shell. Pour mixture over berries. Top with whipped topping.

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 5-20-99

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

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

STRAWBERRY TIRAMISU 5-21-99

½ cup part skim Ricotta cheese
3 tbsps. non fat cream cheese
2 tbsps. powdered sugar
½ tsp. grated orange zest
¾ cup lite Cool Whip
2 pts. strawberries, sliced (reserve 6 berries for garnish)
3 tbsps. sugar
2 tbsps. orange flavored liqueur
2 tbsps. orange juice
3 ozs. pkg. Lady Finger cookies

Combine Ricotta, cream cheese, powdered sugar and orange zest; puree. Put the puree into a bowl; fold in the Cool Whip. Combine strawberries, sugar, liqueur and orange juice; puree. Into parfait glasses, layer 1 tbsp. strawberry puree, 2 cookie halves, 1 tbsp. strawberry puree, half of a sliced strawberry, 1 tbsp. of the cheese mixture, 2 cookie halves, 1 tbsp. strawberry puree, 1 tbsp. cheese mixture. Cover each glass with plastic wrap; refrigerate overnight. Garnish with a whole berry before serving.

CORNMEAL ROLLS (4-21-99) 5-21-99

1/3 cup cornmeal
½ cup sugar
2 tsp. salt
½ cup shortening
2 cups milk
1 pkg. yeast
¼ cup warm water
2 beaten eggs
4 cups flour

GREEN BEAN CASSEROLE SUPREME 5-21-99

2 packages French Style Green Beans, partially cooked
1 can mushroom soup plus enough milk to make 2 cups
½ cups pound fresh mushrooms, sliced
1 chopped onion
Parmesan Cheese
1 can French Fried Onions
1 can bean sprouts, drained

Repeat layers of the following: Beans, Bean Sprouts, Mushrooms, Onions, Mushroom Soup and Parmesan Cheese. Bake at 400° for 25 minutes. Last 5 minutes, top with crushed onion rings. (Nancy Ellen)

ANOTHER SUGAR-FREE STRAWBERRY PIE (4-14-99) 5-21-99

1 baked pie shell
1 qt. strawberries, sliced
1 pkg. sugar free instant vanilla pudding
1 pkg. (3 oz.) sugar free strawberry gelatin
1¾ cups water

Mix in pudding per package directions. Mix in gelatin and water. Put berries in bottom of pie shell. Pour mixture over berries. Top with whipped topping.

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 5-21-99

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

NO BAKE CORN FLAKE COOKIES (missed found this one novdec93pg2) 5-21-99

½ cup white corn syrup
½ cup sugar
1 cup peanut butter
3 cups corn flakes

Combine sugar and syrup in saucepan. Bring to a boil. Turn off heat. but leave pan on burner. Stir in peanut butter. Stir in corn flakes. Remove from burner and spoon onto wax paper.

RHUBARB SWIRL (3-29-99) 5-21-99

18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in refrigerator.

Filling:
3 cups diced rhubarb
½-¾ cups sugar
1 pkg. strawberry gelatin (3 oz.)
1 pkg. instant vanilla pudding (3 oz.)
1¾ cups milk
8 ozs. whipped topping

Cook rhubarb with sugar until tender, about 10 minutes. Add gelatin; let stand until cool and syrupy. Mix pudding and milk until smooth; add whipped topping. Fold in the cooled rhubarb, in a swirl. Pour into the crust. Cool until set.

LUCILLE'S SCALLOPED CHICKEN 5-22-99

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

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

RHUBARB PUDDING #2 (4-28-99) 5-22-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
¼ tsp. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

PEA SALAD (8-7-95) 5-22-99

1 lb. pkg. frozen peas, thawed
5 hard cooked eggs, chopped
½ cup sweet pickle relish
½ lb. sharp cheddar cheese, cubed
¼ cup onion, chopped
salt and pepper to taste
¾ cup miracle whip

Mix altogether and chill.

DONNA'S SOUPER SALAD (4-14-99) 5-22-99

1 can tomato soup
8 ozs. cream cheese
1 pkg. lemon gelatin
1 cup chopped celery
1 chopped green pepper
1 chopped medium onion
1 pkg. slivered almond chips
½ cup salad dressing

Melt cheese in soup, cool and add gelatin. Cool. Add rest except salad dressing to cooled mixture. Add dressing and cool.

DEE'S DIET DELIGHT CRAB SALAD (10-4-97) 5-22-99

2 cups cooked pasta, drained
1 medium onion, chopped
1 pkg. broccoli slaw mix
1 can kidney beans
3-4 oz crab meat

Mix well and add dressing of your choice and dill weed if desired.

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 5-22-99

CHICKEN ENCHILADA (3-26-99) 5-22-99

1 pkg. flour tortillas (6 inch)
3-4 chicken breasts, cooked and shredded
8 ozs. sour cream
2 cans cream of chicken soup
4 oz. can chopped green chilies, drained
4 ozs. black olives, drained
8 ozs. shredded Monterey Jack cheese
8 ozs. shredded cheddar cheese

Spray a 9x13" pan. In a large bowl, mix the sour cream, soup, chilies, half the olives, and half of each cheese. Place a little less than half of this mixture in a separate bowl. Add chicken to larger bowl; mix well. Put 3 tbsps. of chicken mixture on each tortilla; roll up and place in bottom of the pan. Pour the remaining sauce over the top; garnish with the rest of the olives and cheeses. Bake at 350° for
40-45 minutes, until browned.

MR. FOOD BEAT THE CLOCK GOULASH 5-22-99

2 lbs. lean ground beef
2 cans beef broth
8 ozs. elbow macaroni
1 tbsp. paprika
1 tbsp. garlic powder
1 tsp. black pepper
1 cup sour cream

Put beef and onion in deep pot and brown. Add the rest. Bring to a boil and stir occasionally. Reduce heat to medium and simmer for 10-15 minutes. Stir in sour cream.

REMEMBER ME, BIRTHDAY CAKE 5-24-99 Top of page

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.

SHOESTRING SALAD 5-24-99

1 cup shredded carrots
1 small onion, chopped
½ cup celery
1 6 oz. can tuna or chicken
1 cup mayonnaise
3 tbsps. french dressing
2 tbsps. sugar
1 small can shoestring potatoes

Combine 1st 4 ingredients. Set aside. Mix together mayo and dressing and combine with vegetable mixture. Then refrigerate. Add potatoes when serving and mix in.

RHUBARB CAKE 5-24-99

1 box Duncan Hines yellow cake mix, prepared per package directions
3 cups rhubarb, chopped, put in the bottom of a greased 9x13" pan
1 box red (strawberry, cherry, etc.) jello, sprinkle dry on top of rhubarb

Pour cake over top of the rhubarb. Bake at 350° for 45 minutes until cake is done. Invert onto a cookie sheet while still warm. Keep refrigerated.

CRUNCHY CABBAGE SALAD (6-29-98) 5-24-99

1 small medium cabbage
1 pkg. Ramen noodles (chicken favored)
½ cup silvered almonds
¼ cup sunflower seeds, chilled
1/8 cup sesame seeds
½ stick butter

Dressing:

¼ cup vegetable oil
1/8 cup vinegar
1/8 cup sugar
1 tbsp. soy sauce

SOUR CREAM RHUBARB CAKE 5-24-99

1 cup sugar
1 cup sour cream
1 egg blended
1½ cups flour
1 tsp. baking soda
½ tsp. salt
2 cups diced rhubarb
½ cup chopped nuts
½ cup brown sugar

Combine sugar, sour cream and egg; mix well. Mix flour, baking soda and salt; add to sugar mixture. Add rhubarb; mix well; put in a 7½
x 12" baking dish. Top with nuts and brown sugar. Bake at 350°, 25-30 minutes.

GOOSEBERRY PIE (6-1-98) 5-24-99

3 cups gooseberries
1 cup sugar
¼ cup water

½ tsp. cinnamon (optional)
½ tsp. cloves (optional)
½ tsp. nutmeg (optional)

Combine first three ingredients, cook berries until tender. Remove from heat. Combine half cup sugar with 4 tbsps. flour and optional ingredients and add the berries. Let mixture cool. Once cooled pour into unbaked pie shell then top it with crust. Bake at 450° for 10 minutes. Reduce to 350° and bake for an additional 20-25 minutes.

RHUBARB CAKE 5-24-99

1/2 cup sugar
2 cups finely chopped rhubarb

Stir. Let stand.

1/2 cup shortening
1 1/2 cups sugar
1 egg
1 tsp. vanilla
2 heaping cups flour
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup buttermilk

Cream shortening, sugar, egg, vanilla. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk. Stir in rhubarb sugar mixture. Pour into greased 9x13" pan. Bake at 350° for 50-55 minutes. Toothpick test done.

FRESH STRAWBERRY PIE (?) 5-24-99

1 cup sugar
1 cup water
2 tbsps. corn starch
2 tbsps. corn syrup
3 oz. strawberry gelatin
1 quart strawberries, sliced

Combine sugar, water, corn starch, and corn syrup. Cook stirring constantly, until clear. Add gelatin, stir and cool partially. Put strawberries in a baked pie shell. Pour gelatin mixture over top and let cool. Serve with whipped topping.

KAREN'S NO-BAKE COOKIES (nov/dec97pg4) 5-24-99

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.

Request for Rhubarb pie with bisquick

BROWNIE PEANUT BUTTER SWIRL (jan/feb98pg3, requested, didn't give) 5-24-99

3 pkgs. Jiffy fudge brownie mix
3 eggs
3 tbsps water
¾ cup chocolate chips

Filling:
1/3 cup sugar
1/3 cup margarine
¾ cup super crunch peanut butter
2 tbsps flour
¾ tsp. vanilla
2 eggs

Preheat oven to 350°. Grease 9x13" pan. Mix together the first four ingredients and pour half into pan. Mix filling and pour over top of
mix. Pour rest of mix on the filling. Optional: add extra chocolate chips and extra nuts on top. Bake for 40-50 minutes, remove and cool.

SOUR CREAM DROP COOKIES (1st Place Heritage class Lorraine Kellner, Ionia jul/aug97pg6, requested, didn't give) 5-24-99

½ cup butter
2 cups sugar
3 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
3½ cups flour
2 tsps. vanilla
¾ cup black walnuts
1 cup raisins

Cream the butter and sugar together. Add eggs and sour cream, (Lorraine uses whipping cream that she lets sour at least 4 days.) Beat in dry ingredients. Add vanilla, nuts and raisins. Drop by teaspoons onto an ungreased cookie sheet. (No temperature or baking time given.)

CHOCOLATE PRALINE LAYER CAKE (Pillsbury Bake Off 1988) 5-25-99
Prep Time: 25 minutes (Ready in 2 hours 15 minutes)

CAKE:

½ cup butter
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 (1 lb. 2.25 oz.) pkg. Pillsbury Moist Supreme® Devil's Food Cake Mix
1¼ cups water
1/3 cup oil
3 eggs

TOPPING:

1¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Heat oven to 325 F. In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture. Bake at 325 F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled. In small bowl, beat 1¾ cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator. 16 servings

SIMPLE STRAWBERRY PIE (5-14-99) 5-29-99 Top of page

1 box strawberry jello
1 box cook and serve vanilla pudding

Combine. Add 2 cups water, bring to boil. Add 1 quart of sliced strawberries and let cool. Fold in 8 oz of whipped topping. Pour into baked pie shell. Garnish with strawberry.

BLOOMIN' ONION (mar/apr97pg5) 5-29-99

1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

LUCILLE'S SCALLOPED CHICKEN (5-22-99) 5-29-99

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

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

LUCILLE'S POTATO SALAD 5-29-99

6 cups diced potatoes
1 onion, chopped
2 tbsps. vinegar
1 tsp. salt
½ tsp. sugar
1/8 tsp. pepper
6 tbsps. salad oil
1 tbsp. minced parsley
3 hard cooked eggs

Mix onions over the potatoes. Stir all ingredients together, and add salad dressing to taste.

N' ORLEANS MEAT MARINADE (may/jun98pg1) 5-29-99

6 ozs. teriyaki sauce
6 ozs. Dr. Pepper
6 ozs. french dressing
1 tsp. Lowrey's seasoning salt
1 tsp. vegetable oil

Combine ingredients. Put meat in sealed container, or bag, marinate in refrigerator for 24 hours. (Enough marinade for about 4 chicken breasts, a couple of steaks.) Can also be used for any meats, including fish.

MAMA BLUES MISSISSIPPI MUD PIE (FORREST GUMP'S COOKBOOK) 5-29-99

3 1 oz. squares unsweetened chocolate
1½ cups powdered sugar
½ cup whipping cream
1/3 cup butter or margarine
3 tbsps. light corn syrup
dash salt
2 tbsps. vanilla extract
1 9" graham cracker crust
1 cup chopped pecans, divided
3 cups coffee ice cream, softened and divided
sweetened whipped cream

Melt chocolate in saucepan over low heat. add the sugar, cream, butter, syrup and salt. Cook stirring constantly until its well mixed and smooth. Spread ½ of the chocolate sauce into crust. Sprinkle with ¼ cup pecans. Freeze 10 minutes. Remove from freezer and spread 1 cup ice cream over pecans. Freeze 20 minutes. Repeat layers 2 times. Cover and freeze 8 hours. Drizzle on the remaining chocolate sauce over the top of pie. Put whipped cream on pie and sprinkle with remaining pecans.

OREO COOKIE DESSERT #3 5-29-99

1 regular size package Oreo Cookies, crushed
¼ cup butter, melted
½ gallon Vanilla ice cream
1 8 oz. jar chocolate syrup
8 ounce carton Cool Whip

Crush cookies and mix with melted butter. Reserve ¼ cup for topping. Pat evenly over bottom of 9x13" pan. Slice ice cream 2" thick lay on top of crust. Pour chocolate syrup over ice cream. Spread Cool Whip evenly on ice cream. Sprinkle remaining crumbs over all. Freeze. Cut into squares when ready to serve. Keep leftovers frozen. May put spanish peanuts on top of syrup if desired.

QUICK PARMESAN POTATOES 5-29-99

1 stick butter, melted
Parmesan Plus, sprinkle evenly on melted butter
Scrub potatoes cut in half lengthwise
Put potatoes cut side down in cheese

Bake 350° 30-45 minutes.

CREAM PUFF CAKE (mar/apr97pg8) 5-31-99

1 cup water
1 stick margarine
1 cup flour
4 eggs
1 6 oz. pkg. vanilla instant pudding
3 cups milk
8 ozs. cream cheese
8 ozs. whipped topping
1 chocolate bar

Preheat oven to 400°. Bring water and margarine to a boil. Add flour, reduce heat and stir until dough forms a ball. Add eggs, one at a time. Spread into a sprayed 9"x 13" dish. Bake for 35 minutes. Cool. Prepare pudding with milk. Fold in cream cheese. Let set for 15 minutes. Spread over cooled crust. Top with whipped topping and shaved chocolate bar.

SIMPLE STRAWBERRY PIE (5-14-99) 5-31-99

1 box strawberry jello
1 box cook and serve vanilla pudding

Combine. Add 2 cups water, bring to boil. Add 1 quart of sliced strawberries and let cool. Fold in 8 ozs. of whipped topping. Pour into baked pie shell. Garnish with strawberry.

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 5-31-99

STRAWBERRY JELLO CAKE 5-31-99

2 boxes frozen strawberries, thawed; or 2½ cups fresh
1 box (3 oz.) strawberry gelatin
2¼ cups flour
1½ cups sugar
½ cup shortening
3 tsps. baking powder
1 cup milk
½ tsp. salt
1 tsp. vanilla
3 eggs
1½-2 cups mini marshmallows

Preheat oven to 350°. Combine berries and gelatin; let stand. Grease bottom of 9x13" pan. Combine flour, sugar, shortening, baking powder, milk, salt, vanilla and eggs. Pour in bottom of pan. Cover batter with marshmallows; dribble on strawberry mixture. Bake for 40-45 minutes.

To get greeting card from white house. Anniversary 55+ years and Birthdays 80+. Takes 6-8 weeks to get the card. Write to:
White house greeting office
Room 39
Washington, DC 20500

Tip: Can use white almond bark on rolo cookies if desired.

Tip: Cookies BBQ sauce and 7-up make good BBQ sauce.

N' ORLEANS MEAT MARINADE (may/jun98pg1) 5-31-99

6 ozs. teriyaki sauce
6 ozs. Dr. Pepper
6 ozs. french dressing
1 tsp. Lowrey's seasoning salt
1 tsp. vegetable oil

SHOESTRING SALAD (5-24-99) 5-31-99

1 cup shredded carrots
1 small onion
½ cup celery
1 6 oz.. can tuna or chicken
1 cup mayonnaise
3 tbsps french dressing
2 tbsps. sugar

Combine 1st 4 ingredients. Set aside. Mix together mayo and dressing and combine with vegetable mixture. Then refrigerate. Add potatoes when serving and mix in.

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