Radio Given Recipes - November 1999

Radio Given Recipes November

Nov. 1 - Nov. 6 Nov. 8 - Nov. 13 Nov. 15 - Nov. 19 Nov. 22 - Nov. 24 Nov. 26 - Nov. 27 Nov. 29

COOKIES IN A JAR DROP COOKIE (11-21-98) 11-1-99 Top of page

Use funnel to put in jar:

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

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

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

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

WHITE CRUNCH NIBBLES (10-28-99) 11-1-99

2 cups salted peanuts
10 oz. pkg. pretzels
5 cups Cheerios
5 cups Crispix
16 oz. pkg. M&M's

Mix in roaster pan. Melt 2 pkgs. white chocolate chips and 3 tbsps. vegetable oil over medium low heat. Pour over cereal. Stir well. Lay out on waxed paper. Let cool and break apart.

KENTUCKY FRIED CHICKEN COLE SLAW (sep/oct83pg6) 11-1-99

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

FRESH PEAR PIE 11-2-99

6 medium pears, peeled and sliced
2 tbsps. lemon juice
½ cup sugar
2 tbsps. flour

Mix together set aside.

Topping:

½ cup brown sugar
¼ tsp. cinnamon
1 cup flour
½ cup margarine
½ cup pecans

Combine all except pecans. Put pear mixture in pie pan. Add the topping and sprinkle on pecans. Bake 350° 40 minutes.

PRESS IN PIE CRUST 11-2-99

1 cup flour
¼ tsp. salt
½ cup sugar

Sift the dry and add the combined oil and milk. Mix with dry and press into pie pan.

CHEATER APPLE PIE IDEA 11-2-99

Mix 1 can pie filling and 1 jar home canned apples. Make pie as usual.

Cappuccino Mix (mar/apr95pg5) 11-2-99

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

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

HONEY OATMEAL COOKIE WITH CRAISINS (Leon Metz) (10-25-99) 11-2-99

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

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

STRAWBERRY FRUIT DIP (request didn't give) 11-2-99

3 ozs. Weight Watchers cream cheese
2 tbsps. sugar or sugar free sweetener
8 ozs. plain nonfat yogurt
¾ cup crushed strawberries (about 1¼ cups fresh)

Beat cream cheese until smooth. Blend in sugar. Best in yogurt and strawberries. Transfer to serving dish, cover and refrigerate. Serve with a platter of fresh fruit Yield: 30, 1 tablespoon Servings.

1 serving contains: 12 Calories/0 grams Fat/0 mg Cholesterol/Low Sodium

BROCCOLI SOUP 11-2-99 (missed, found this from jul/aug98pg3)

THICK & CREAMY BROCCOLI SOUP (jul/aug98pg3) 11-2-99

¼ cup butter
½ cup sliced onions
1 cup chopped celery
½ cup flour
2 cups milk
2 cups Half' n Half
3 cups fresh, chopped broccoli
4 cups water
4 tsps. instant chicken bouillon
¾ cup Velveeta pimento cheese, cubed

In a large fry pan, sauté butter, onions and celery. Blend in flour, stirring well. Add milk and half n half slowly, keep stirring until thick and smooth. Remove from heat, cover and let set. In a 4 qt. or larger saucepan cook broccoli in water for 6 minutes, until done. Add bouillon, cook and gradually add milk mixture, stirring constantly. Simmer on low heat until heated through. Add cheese, cook until melted.

SWEET POTATO CHOCOLATE NUT CAKE (Victory Garden) 11-2-99

1½ lbs sweet potatoes, peeled, cooked and pureed to equal 2 cups
1½ cups oil
4 eggs
1 tsp. vanilla
3 cups flour
1½ cups sugar
2 tsps. baking powder
2 tsps. baking soda
2 tsps. cinnamon
½ tsp. ginger
¼ tsp. cloves
¼ tsp. nutmeg
1 tsp. salt
1 cup chopped nuts
¼ cup melted chocolate

Combine potatoes, oil, eggs, vanilla. Add slowly the dry ingredients that are mixed together. Mix with potato mixture. Fold in the nuts. Mix chocolate with 1/3 of batter. Pour some batter in a greased 9x13" pan and swirl chocolate batter in to give it a marbleized effect. Add rest of batter Bake 350° 1 hour 10 minutes.

SWEET POTATO NUT CAKE (From Taste of Home) (missed, can't find) 11-2-99

PUMPKIN PICKLES (missed, found this on nov/dec94pg4) 11-2-99

1 cup sugar
1 cup water
1 cup apple cider vinegar
2 sticks cinnamon

Cut off top of pumpkin and remove seeds. Slice pumpkin down sides into strips. Peel strips. Combine sugar, water, apple cider & cinnamon sticks. Bring to a boil. (NOTE: If more liquid is needed, use additional sugar, water and cider vinegar in equal amounts.) Add pumpkin "pickles" and boil until tender, but not mushy. Pack pumpkin into jars. Return brine to a boil, then pour over pumpkin, leaving ½" head space. Seal.

SWEET POTATO CHOCOLATE NUT CAKE (Victory Garden) (11-2-99) 11-3-99

BETTER THAN SEX CAKE w/ GERMAN CHOCOLATE CAKE MIX (9-28-99) 11-3-99

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

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

GREEN TOMATO CAKE (nov/dec78pg2) 11-3-99

¾ cup butter or margarine
2 cups sugar
3 eggs
2 cups finely diced green tomatoes
1 cup chopped walnuts or pecans
2 teaspoons orange flavoring or 1 teaspoon orange extract
2 teaspoons vanilla flavoring
2½ cups flour
1/3 cup cocoa
2½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ cup milk

Cream the butter and sugar. Beat in the eggs, one at a time. Stir in the green tomatoes, nuts and flavoring. Combine the dry ingredients and add alternately with the milk. Mix well. Pour batter into a greased and floured tube pan or bundt pan. Bake at 350° for 1 hour or until done. Cool. Remove to serving plate and frost, if desired.

PUMPKIN FUDGE (jan/feb90pg7) 11-3-99

2 cups sugar
3 tbsps. pumpkin
¼ tsp. cornstarch
¼ tsp. pumpkin pie spice
½ cup milk (could use evaporated or cream)
¼ tsp. vanilla
½-¾ cup sliced English walnuts (optional)

Mix sugar, pumpkin, cornstarch. spice, and milk in saucepan. Heat until 1 tsp. of candy dropped in cold water forms a ball. Add vanilla. Beat with mixer till very smooth, a couple of minutes. Fold in nuts. Pour into a buttered 8 x 8" pan. Cut when cooled.

ENGLISH HONEY LOAF 11-3-99

2¼ cup flour, sifted
1 tsp. baking powder
1 tsp. salt
¾ tsp. baking soda
½ tsp. cinnamon
½ tsp. cloves
½ tsp. allspice
1 tsp. ginger
1 cup sugar
1/3 cup shortening
2 eggs
1/3 cup honey
1½ tsps. lemon rind, grated
½ cup strong, cold coffee
½ cup walnuts, chopped

Sift together first 8 ingredients. Cream next 3. Add next 2 and mix till blended. Add some of the dry and some coffee Add rest and mix well. Bake 350° 60-65 minutes.

FRESH PEAR PIE (11-2-99) 11-3-99

6 medium pears, peeled and sliced
2 tbsps. lemon juice
½ cup sugar
2 tbsps. flour

Mix together set aside.

Topping:

½ cup brown sugar
¼ tsp. cinnamon
1 cup flour
½ cup margarine
½ cup pecans

Combine all except pecans. Put pear mixture in pie pan. Add the topping and sprinkle on pecans. Bake 350° 40 minutes.

PRESS IN PIE CRUST (11-2-99) 11-3-99

1 cup flour
¼ tsp. salt
½ cup sugar

Sift the dry and add the combined oil and milk. Mix with dry and press into pie pan.

FRESH PEAR PIE (11-2-99) 11-4-99

6 medium pears, peeled and sliced
2 tbsps. lemon juice
½ cup sugar
2 tbsps. flour

Mix together set aside.

Topping:

½ cup brown sugar
¼ tsp. cinnamon
1 cup flour
½ cup margarine
½ cup pecans

Combine all except pecans. Put pear mixture in pie pan. Add the topping and sprinkle on pecans. Bake 350° 40 minutes.

PRESS IN PIE CRUST (11-2-99) 11-4-99

1 cup flour
¼ tsp. salt
½ cup sugar

Sift the dry and add the combined oil and milk. Mix with dry and press into pie pan.

MINESTRONE SOUP 11-4-99

Sauté:
1 tbsp. vegetable oil
2 chopped cloves garlic
½ cup chopped onion
3 cups chopped cabbage

Add:

2 cups zucchini, chopped
1 cup carrots, diced
1 cup diced celery
4 cups vegetable broth or water
4 cups tomato juice
1 cup dry red wine
1 tbsp. basil
1 tsp. salt
½ tsp. oregano
¼ tsp. pepper
10 ozs. frozen spinach, thawed and drained
28 oz. can whole tomatoes
1 can garbanzo beans and 1 can kidney beans, rinsed and drained

Simmer all together 1 hour. Can add 1 cup macaroni, cooked.

SWEET POTATO NUT CAKE (From Taste of Home) (missed, can't find) 11-4-99

CAPPUCCINO MIX (mar/apr95pg5) 11-4-99

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

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

ANGEL FOOD CAKE WITH PUMPKIN PIE SPICE 11-4-99

Regular Angel Food cake and add 1 tsp. Pumpkin Pie Spice.

NOODLE PUDDING (Parade of Homes) also called Raisin Koogle (9-15-99) 11-4-99

8 ozs. cream cheese
½ cup butter
3 eggs
12 oz. can evaporated milk
½ cup sugar
1 tsp. vanilla
8 ozs. dry wide egg noodles, cooked and drained
1 cup raisins, white
2 tsps. sugar
½ tsp. cinnamon

Combine cream cheese with butter and stir it and microwave till its melted and blended. Add eggs one at a time and stir after each one. Stir in the milk, sugar and vanilla. Stir noodles and raisins. Put all in 9x13" baking dish. Sprinkle with remaining sugar and cinnamon, mixed. Bake 350° 20-25 minutes. It will be just about set not completely.

TAFFY APPLE CAKE 11-4-99

1 box yellow cake mix (no pudding)
5 apples, slice as for a pie
1 cup pecans, chopped
1 can sweetened condensed milk
1 stick margarine/butter

Grease a 9x13" pan. Spread 2 cups of cake mix in pan (dry.) Add the apples; cover with rest of cake mix. Sprinkle on nuts; drizzle milk over the top. Dot mixture with butter. Bake at 325° for 40-50 minutes. Serve with ice cream.

TAFFY APPLE CAKE (11-4-99) 11-5-99

1 box yellow cake mix (no pudding)
5 apples, slice as for a pie
1 cup pecans, chopped
1 can sweetened condensed milk
1 stick margarine/butter

PUMPKIN ROLL 11-5-99

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

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

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

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

CAPPUCCINO MIX (mar/apr95pg5) 11-5-99

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

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

MUSHROOM AND CREAM CHEESE LOG 11-5-99 (Mary Dengler)

1 pkg. crescent rolls
3 oz. can mushrooms, chopped & drained
3 ozs. cream cheese
¼ tsp. minced garlic
¼ tsp. oregano
1 egg, slightly beaten
poppy seeds

Separate the rolls into 4 flat rectangles pinching perforated centers diagonal seam to close it. Blend the mushrooms, cream cheese, garlic, oregano. Divide the filling evenly and spread ½ on rolls to edges. Roll up from long side to form logs. Cut each into 4 smaller logs and place on greased baking sheet. Spread with egg and sprinkle with poppy seeds. Bake 375° 12 minutes.

WHITE CRUNCH NIBBLES (10-28-99) 11-6-99

2 cups salted peanuts
10 oz. pkg. pretzels
5 cups Cheerios
5 cups Crispix
16 oz. pkg. M&M's

Mix in roaster pan. Melt 2 pkgs. white chocolate chips and 3 tbsps. vegetable oil over medium low heat. Pour over cereal. Stir well. Lay out on waxed paper. Let cool and break apart.

IOWA APPLESAUCE CAKE 11-6-99

½ cup butter
¾ cup sugar
¾ cup packed brown sugar
1 egg
2 cups all purpose flour
2 tsps. baking powder
2 tsps. baking soda
1 tsp. ground cinnamon
½ tsp. ground cloves
1½ cups applesauce
1 cup raisins
½ cup chopped walnuts

In a large bowl, beat the butter about 30 seconds. Add both sugars and egg; beat until combined. Stir together flour, baking powder, soda and spices; add alternately with applesauce. Stir in the raisins and nuts. Pour into greased 9x13" pan. Bake at 350° for 30-35 minutes. Test with toothpick for doneness. Spread frosting on when cooled:

6 ozs. cream cheese, softened
½ cup butter
2 tsps. vanilla
2 cups sifted powdered sugar

Beat cream cheese until fluffy. Add butter and vanilla; beat until light and fluffy. Gradually beat in the powdered sugar until spreadable.

GREEN TOMATO CAKE (nov/dec78pg2) 11-6-99

CURRANT PECAN PIE 11-8-99 Top of page

1 cup flour
½ tsp. salt
½ cup margarine
2 eggs beaten
¾ cup chopped pecans
1 tbsp. vinegar
1 tsp. vanilla
1 cup sugar
½ cup chopped currants
dash cinnamon

Combine flour and salt in mixing bowl. Cut in margarine and eggs until fine consistency. Add 2 tbsps. ice water. Blend and roll out quickly. Place in a 9" pie pan. Combine the rest and pour into crust. Bake 400° 10 minutes then 350° 20 minutes.

CAPPUCCINO MIX (mar/apr95pg5) 11-8-99

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

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

OLD FASHIONED OATMEAL PECAN PIE 11-8-99

2 eggs
¾ cup sugar
¾ cup oatmeal
¾ cup corn syrup
½ cup melted butter/margarine
½ cup coconut
1 9" unbaked pie shell

In a bowl beat eggs and sugar then add rest. Pour into shell. Bake 350° 45 minutes or until golden brown.

NOODLE PUDDING (Parade of Homes) also called Raisin Koogle (9-15-99) 11-8-99

8 ozs. cream cheese
½ cup butter
3 eggs
12 oz. can evaporated milk
½ cup sugar
1 tsp. vanilla
8 ozs. dry wide egg noodles, cooked and drained
1 cup raisins, white
2 tsps. sugar
½ tsp. cinnamon

CHICKEN SUPREME 11-8-99

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

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

SWEET BREAKFAST TOPPING (leon Metz) (sep/oct98pg7) 11-8-99

Mix honey, dried fruit bits and cream cheese together. Keep it on hand to top bagels and toast.

IOWA APPLESAUCE CAKE (11-6-99) 11-8-99

6 ozs. cream cheese, softened
½ cup butter
2 tsps. vanilla
2 cups sifted powdered sugar

Beat cream cheese until fluffy. Add butter and vanilla; beat until light and fluffy. Gradually beat in the powdered sugar until spreadable.

GET RID OF MOLES (may/jun83pg6) 11-8-99

3 ounces castor oil
2 ounces dish detergent

Mix in pail of warm water. Pour over active run.

MEXICAN FRANKS (5-17-99) 11-8-99

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 chilis, 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 chilis 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 chilis over the top. cover and bake 350° 25 minutes. Uncover and sprinkle evenly
with cheese and bake five more minutes.

PHEASANT (Lew Finch) 11-9-99

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

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

WILD RICE (Lew Finch) 11-9-99

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

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

CANDIED DUCK (Lew Finch) 11-9-99

2 large apples, sliced
1 cup brown sugar
4 duck breasts
flour
seasonings
oil

Put apples in cake pan and sprinkle on sugar. Let stand 2 hours. remove bones from duck and slice into 3/4" strips. Dip duck into flour and seasonings mixture and fry in oil like chicken until almost done. Pour apple and sugar mixture over meat in frying pan. Cover and bake 350° 30-40 minutes.

CANNED DEER MEAT 11-9-99

Put onions in the bottom of a qt. jars. Cut up meat into large cubes. Fill with water. Process in pressure canner 1 -1½ hours.

DEER STEW 11-9-99

Boil up potatoes & carrots. Add lots of sage. Dump deer meat with onions that was canned.

BATTER FOR FISH 11-9-99

Use Country Fair Blue Ribbon Pancake Mix from Fareway.

PAN FRIED CATFISH (from a Oklahoma cookbook) 11-9-99

½ cup oil
1 tsp. salt
1/8 tsp. pepper
¾ cup corn meal
¾ cup flour
2-3 lbs. fish

Heat oil in heavy skillet over moderate heat. Coat fish. Fry in oil until brown on both sides.

LAZY CRAZY CHICKEN OR PHEASANT 11-9-99

1½ cup minute rice, uncooked
1 cut up chicken or pheasant
1 can cream of mushroom soup
1 can cream of celery soup
1 cup milk
1 pkg. dry onion soup mix

Spread rice in the bottom of a 8x12x2" baking pan. Arrange meat over rice in single layer. Combine soup and milk and pour over meat. Sprinkle dry soup mix on top. Cover tightly with foil. Bake 350° 1½-2 hours or until done.

FISH BATTER (w/cornflake crumbs) 11-9-99

For every 2 cans evaporated milk put 1 egg. Whisk and dip fish and coat with crumbs.

DILL SPREAD (old family recipe for sub sandwiches) 11-10-99

2 cups real mayonnaise
2 cups sour cream
1 tbsp. minced onion
1 tbsp. parsley, dried
1 tsp. garlic salt
2 dashes tobacco sauce
1 tsp. dill weed
1 tsp. Beaumonde (meat seasoning)

Mix well and chill.

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

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

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

MACHINE SHED POTATO SOUP (2-10-99) 11-10-99

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.

M&M DREAM BARS (8-2-99) 11-10-99

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

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

CARAMEL BARS WITH PECANS 11-10-99

1 cup flour
¾ cup brown sugar
1 cup quick oatmeal
½ tsp. baking soda
¾ cup melted margarine
32 caramels
5 tbsps. evaporated milk
1 cup milk chocolate chips
1 cup chopped pecans

Combine flour, brown sugar, oatmeal, baking soda and margarine; mix well and save some of these crumbs for the topping. Press crumb mixture into an 11 x7" pan; bake at 350° for 10 minutes, Melt caramels with the evaporated milk. Remove crust from oven; sprinkle on the chocolate chips and pecans; spread caramel mixture over top; sprinkle on reserved crumbs. Bake additional 15 minutes. Let cool
before slicing.

PECAN PIE BARS (5-1-99) 11-10-99

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

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

Three ways to rescue furniture from white water rings: Rub silver cream into the white rings; polish the marks out with cigarette ashes; or rub marks with olive oil and soft rag. (mar63pg2) 11-11-99

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

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

PECAN PIE SQUARES 11-11-99

Crust:

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

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

Filling:

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

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

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

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

Use funnel to put in jar:

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

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

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

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

Tip: Powdered carbonated potassium is really cream of tartar. 11-11-99

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

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

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

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

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

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

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

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

BUTTERSCOTCH PIE (10-28-99) 11-12-99

3 tbsps. butter
¼ cups brown sugar
1/3 cup flour
1/8 tsp. salt
2 cups scalded milk
3 eggs
½ tsp. vanilla
1 baked pie shell
3 egg whites

Melt butter and ½ of the brown sugar. Boil 1 minute and remove from heat. Blend rest of sugar, flour and add to cooked mixture. Slowly add the milk stirring constantly. Cook until smooth and thick. Beat egg yolks and add gradually. Cook for several minutes more. Remove from heat and add vanilla. Pour into pie shell. Beat whites till stiff peaks form and add 3-4 tbsps. sugar slowly. Top with meringue. Bake to brown meringue.

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

Crust:

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

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

Filling:

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

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

CHOKE CHERRY GEL 11-12-99

Stem wash cherries. Boil in 2" water and cook till soft. Strain. To 3½ cups juice mix 1 box sure gel. Cook until it comes to a good rolling boil. Add 4½ cups sugar and return to boil. Boil for 1 minute. Pour into jars and seal or freeze.

AMANA PICKLED HAM (may/jun98pg3) 11-12-99

5 lb. canned ham, chopped and cubed
1 large onion

Bring to a boil:
3 cups vinegar
1½ cups water
¾ cup sugar

Pour over ham and onion. Refrigerate one day.

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

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

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

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

HORSERADISH (9-6-99) 11-12-99

Clean and scrape (if tough, peel skins) horseradish and put through the blender with water. Drain off water. Add 1 part each water, sugar and vinegar enough to cover. Refrigerate. You may add mayonnaise mustard or whatever you like. For different tastes.

CRANBERRY BARS 11-13-99

Crust:

1 cup flour
2 tbsps. sugar
1/3 cup butter
½ cup finely chopped pecans

Topping:

1¼ cups sugar
2 tbsps. flour
2 eggs, beaten
2 tbsps. milk
2 tbsps. grated orange peel
1 tsp. vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

Combine the 1 cup flour with the sugar; cut in the butter; mix in ½ cup pecans. Press mixture in bottom of a 9x13" pan. Bake at 350° for 15 minutes. Combine remaining ingredients, mix well and pour over crust. Bake for 25-30 minutes.

PECAN PUMPKIN PIE 11-13-99

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

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

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (jul/aug90pg6) 11-13-99
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)

ITALIAN PHEASANT OR CHICKEN OR CORNISH HENS 11-13-99

2 pheasants washed and dried
5 slices bacon or pancetta
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
3 cloves garlic, chopped
salt and pepper to taste
¾ cup dry white wine
3 tbsps. butter
3 tbsps. brandy

Make dressing by chopping bacon and mix well rest ingredients to salt and pepper. Spoon into bird. Season with salt and pepper. Place on rack. Bake 350° turning 15 minutes. Turn up the heat to 450° till nice and brown. remove and keep warm. Cut birds in half and place cut side down in large frying pan with any stuffing that falls out and pan juice. Add butter, cook over high heat 3-4 minutes until pink is gone. Add brandy and flame. Serve with wild rice.

PUMPKIN PIE SQUARES (nov/dec78pg2) 11-13-99

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.

TIP: TO SOFTEN HARD COOKIES Place an apple wedge or a slice of bread the container. 11-13-99

TAFFY APPLE CAKE (11-4-99) 11-13-99

1 box yellow cake mix (no pudding)
5 apples, slice as for a pie
1 cup pecans, chopped
1 can sweetened condensed milk
1 stick margarine/butter

SAND ART BROWNIES (12-28-98) 11-15-99 Top of page

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.

PHEASANT (Lew Finch) (11-9-99) 11-15-99

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

WILD RICE (Lew Finch) (11-9-99) 11-15-99

PECAN PUMPKIN PIE (11-13-99) 11-15-99

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 11-15-99

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

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 11-15-99

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

BANANA BREAD W/COCONUT PUDDING(7-21-99) 11-15-99

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

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

Tip: If you have well water and have a white film on your glasses. Use softened water or glass magic to get them clean. 11-15-99

TIP: HOW TO CLEAN MUSHROOMS 11-16-99

Put mushrooms in a bowl and add flour to coat well, about ¼-½ or whatever it takes to cover them well. Put water over them and with hands move them around to clean. Note: The flour and water creates a milky and a bit course substance. But works real good to clean them.

MARY JANE MUSHROOMS 11-16-99

8 ozs. large fresh mushrooms
¼ cup butter
4 large green onions
½ tsp. garlic powder
½ tsp. dry mustard
1 tsp. soy sauce
1/8 tsp. oregano
1½ tbsps. grated parmesan cheese
1½ tbsps. grated romano cheese
3 tbsps. Italian seasoned bread crumbs

Wash mushrooms carefully. Take off stems and chop real fine. Melt butter in a saucepan or glass dish (if using a microwave.) Add chopped mushroom stems and sauté. Separate green onion into sections of green part and white part. Chop white part real fine. Chop green part separately real fine. Add white part of green onion with garlic powder and dry mustard to sauté pan with the mushroom stems. Stir on high heat for 2 minutes. Stir in soy sauce, oregano, cheeses and bread crumbs. Keep cooking on high heat for 1 minute stirring constantly. Stuff mushroom caps and put them on a buttered 9" pie plate. Sprinkle some cheese. Can store in refrigerator with plastic wrap on. Or preheat oven on broil and bake till lightly browned about 3-5 minutes.

LIZ MATHIS'S GARLIC MASHED POTATOES 11-16-99

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

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

Tip: Use CLR in paint section in hardware store to clean white film off glasses. 11-17-99

NEVA PARTY MIX (jan/feb98pg2) 11-17-99

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

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

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

TAFFY APPLE CAKE (11-4-99) 11-17-99

1 box yellow cake mix (no pudding)
5 apples, slice as for a pie
1 cup pecans, chopped
1 can sweetened condensed milk
1 stick margarine/butter

TWINKIE TOFFEE TEMPTATIONS 11-17-99

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

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

MEXICAN FRANKS (5-17-99) 11-17-99

TURKEY TORTILLA WRAP 11-18-99 Iowa Turkey Federation

4 8" whole wheat tortilla
4 tbsps. light herbed cream cheese
8 slices turkey or ham
4 chopped green onions
½ large red and green pepper, cut into strips
8 tbsps. alfalfa sprouts or lettuce

Make by dividing all into 4ths for each tortilla. Fold in top and bottom portions and roll up from side to side enclosing the filling.

FRESH LEMON AND PEPPER MARINADE Iowa Turkey Federation 11-18-99

2 lbs. turkey tenderloins or breasts, cut into steaks to grill or can stir fry
¼ cup vegetable oil
1 clove garlic, minced
½ tsp. black pepper
½ cup lemon juice
2 tbsps. onion, minced
1 tsp. WOR
½ tsp. thyme leaves

Combine and pour over turkey enclosed in zip lock bag or in glass container. Cover and marinade several hours or over night, turning 1-2 times. Grill or stir fry.

ALPHABET TURKEY SOUP Iowa Turkey Federation 11-18-99

1 can 16 oz. crushed tomatoes
4 cups broth or 2 cans or chicken or chicken bouillon
2 tsps. Italian seasonings
½ tsp. salt
¼ tsp. pepper
½ cup onion
4 carrots, thinly sliced
4 cups cabbage thinly sliced
2 cups cooked Turkey cut into cubes
½ cup alphabet pasta or some kind that are really little

In a 5 qt. saucepan over medium high heat add the tomatoes, broth, Italian seasonings, salt pepper onions and carrots. Bring to boil and reduce to low simmer for 10-15 minutes or until carrots are tender. Add the rest and return to boil and cook for another 10-15 minutes until pasta is tender. Cook until the carrots are tender.

REBECCA'S CHUTNEY PEANUT SPREAD 11-19-99

11 ozs. cream cheese
3 tbsps. sour cream
1½ tsps. curry
½ bottle chutney

Topping:
½ cup chopped green onions
4 ozs. white raisin
½ can cocktail peanuts
½ lb. bacon
other ½ bottle chutney

Mix up the base ingredients and put in pie pan or deep dish. Put topping ingredients on the base. Spread them out real nice. Keep refrigerated 'til ready to serve. Use with crackers or bread, any kind.

TWINKIE TOFFEE TEMPTATIONS (11-17-99) 11-19-99

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

NEVA PARTY MIX (jan/feb98pg2) 11-19-99

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

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

CHICKEN SUPREME (11-8-99) 11-19-99

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

KAREN'S KRAZY 8'S APPLE SALAD (janf/eb99pg1) 11-19-99

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

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

BRUNCH COOKIES (jul/aug98pg6) 11-19-99

1 pkg. yeast
1/3 cup warm water
¾ cup REAL butter
1½ cup flour
¼ tsp. salt
½ cup oatmeal
½ cup coconut
sugar
Maraschino Cherries

Dissolve yeast in warm water. Cream butter, flour, salt. Add oatmeal, coconut, and yeast. Mix well. Form into walnut sized balls. Roll in sugar. Flatten slightly. Top with a halved, well drained cherry. Bake at 350° for about 15 minutes or until lightly brown.

CROCK POT DRESSING (Iowa turkey federation Serves 6) 11-19-99

15 Cups dried bread cubes
1 pound ground turkey sausage, not cooked
1/2 Cup chopped onion
1 1/2 Cup chopped celery
1/2 teaspoon each poultry seasoning, pepper, sage, thyme, marjoram, and parsley
2 14.5 oz. cans chicken broth

Put bread cubes in a large crock pot. Break up sausage into little pieces, adding to bread cubes, tossing to keep separated. Add remaining ingredients. Cook on high for 4 hours, low for 7-8 hours. (or) Bake in a casserole dish in a 350° oven for 50 minutes.

VEGETABLES KELLEY (may/jun79pg3) 11-22-99 Top of page

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

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

P-R-O-M-P-T CASSEROLE (8-30-99) 11-22-99

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

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

TIP: HOW TO CLEAN MUSHROOMS (11-16-99) 11-22-99

SAN FRANCISCO HONEY AND SPICE CHEESECAKE (10-25-99) 11-22-99

1½ lbs. cream cheese, softened
½ cup dark honey
3 eggs
1 tsp. vanilla extract
3 tbsps. flour, sifted
1 tbsp. corn starch
1 tsp. heavy cream
½ tsp. ground cloves
1 tsp. allspice
1 tbsp. instant freeze dried coffee dissolved in 1 tbsp. hot water
1½ tsps. powdered sugar
1 cup heavy whipping cream, whipped

Beat in a large bowl the cheese, honey, and eggs until very smooth. Add the vanilla, flour and corn starch and continue beating. Add the cream, cloves and allspice and beat well. Add coffee paste and beat again. Pour into a well buttered 9" spring form pan. Bake 325° 1 hour. Turn off oven and leave in closed oven for 20 more minutes. Transfer to a wire rack, cool completely. Decorate with whipped cream, powdered sugar, cloves and allspice.

MEXICAN FRANKS (5-17-99) 11-22-99

NEVA PARTY MIX (jan/feb98pg2) 11-22-99

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

CREAM CHEESE HONEY DIP (Leon Metz) (10-25-99) 11-22-99

2/3 cup cream cheese, softened

Mix in ¼ cup honey and stir in any kind of dried fruit you want.

3-CHEESE CHICKEN BAKE (White Lasagna) (10-12-99) 11-22-99

8 ozs. lasagna noodles; cooked, drained and rinsed
3 cups diced, cooked chicken
1½ cups cottage cheese
2 cups Cheddar cheese, shredded
½ cup Parmesan cheese, grated

Sauce:

½ cup chopped onion
½ cup chopped green pepper
3 tbsps. butter
1 can cream of chicken soup
1/3 cup milk
6 ozs. sliced mushrooms (opt.)
½ tsp. basil

Sauté the onions and green peppers in the butter, until tender; add rest of ingredients and mix well. In a 9x13" pan, layer half of the noodles, half of the sauce, half of the cottage cheese; half of the chicken; and half of the cheddar cheese; repeat layers. Top with the Parmesan cheese. Bake at 350° for 40 minutes. Remove from oven and let set for 10 minutes.

SEVEN LAYER DINNER (9-30-99) 11-22-99

Layer into casserole dish.

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

Cover dish and bake at 350 for 2 hours.

TAFFY APPLE PIZZA (nov/dec97pg6) 11-22-99

1 (20 ounce) package refrigerated sugar cookie dough
16 ounces fat free cream cheese, softened
1 cup packed brown sugar
1 tsp. vanilla extract
5 medium apples
½ cup water
1 tbsp. lemon juice
¼ cup fat free caramel ice cream topping

Pat the cookie dough over the bottom of an ungreased deep dish pizza pan. Bake at 350° for 11 to 14 minutes or until light brown. Let stand until cool. Combine the cream cheese, brown sugar and vanilla in a bowl and beat until smooth. Spread over the cooled cookie crust. Peel, core and slice the apple. Dip the slices in a mixture of water and lemon juice to prevent browning. Arrange the slices on the cream cheese mixture. Drizzle the caramel topping over the top. Cut into 16 servings, with a pizza cutter.

PORK & BEAN BREAD (may/jun92pg2) 11-23-99

1 cup raisins
1 cup boiling water
3 eggs
1 cup oil
2 cups sugar
1 (16 oz.) can pork & beans
3 cups flour
1 tsp. cinnamon
½ tsp. baking powder
1 tsp. soda
½ tsp. salt
1 tsp. vanilla
1 cup nuts

Mix raisins and boiling water. Set aside. Beat eggs, oil, sugar and pork & beans till beans are broken. Add flour and remaining ingredients. Pour into three well greased loaf pans. Bake at 325° for 50-60 minutes.

TAFFY APPLE PIZZA (nov/dec97pg6) 11-23-99

OATMEAL CINNAMON CRISPIES (Amish cookbook) 11-23-99

2½ cups butter, softened
5 cups sugar
1/3 cup dark molasses
4 eggs
4 tsps. baking powder
1 tsp. baking soda
2 tsps. salt
1 tbsp. cinnamon
1 tbsp. vanilla
4 1/3 cup flour
4 1/3 cup old fashioned oats
2 cups finely chopped pecans

Preheat oven 375° Grease 2 cookie sheets. Cream first 3 ingredients. Beat in eggs one at a time. Add baking powder, baking soda, salt, cinnamon and vanilla. Beat until well blended. Add flour and blend. Add oats and nuts and blend. Drop by rounded spoonfuls onto sheets. Bake 5-9 minutes It may be necessary to turn sheets around so they brown evenly. Let cool on sheets for about 3 minutes. Remove to wire rack till cool. Freezes well. Cookies will look medium brown and crinkly.

SEVEN LAYER DINNER (9-30-99) 11-23-99

Layer into casserole dish.

Cover dish and bake at 350 for 2 hours.

MACHINE SHED POTATO SOUP (2-10-99) 11-23-99

MARY JANE MUSHROOMS (11-16-99) 11-23-99

PECAN PUMPKIN PIE (11-13-99) 11-24-99

TWINKIE TOFFEE TEMPTATIONS (11-17-99) 11-24-99

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

Tip: Must use dry bread for dressing in turkey. Because dry will soak up the broth better then fresh bread. Let turkey stand 20-30 minutes before carving. If no dressing, it will take less time.

VEGETABLES KELLEY (may/jun79pg3) 11-24-99

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

Tip: Pumpkin pie on Libby's Pumpkin can, can be used with artificial sweetener. Use the amount of sweetener that will equal the amount of sugar.

PUMPKIN DIP 11-24-99

1 cup pumpkin
½ cup sour cream
¼ cup brown sugar

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

NOODLE PUDDING (Parade of Homes) also called Raisin Koogle (9-15-99) 11-24-99

8 ozs. cream cheese
½ cup butter
3 eggs
12 oz. can evaporated milk
½ cup sugar
1 tsp. vanilla
8 ozs. dry wide egg noodles, cooked and drained
1 cup raisins, white
2 tsps. sugar
½ tsp. cinnamon

PORK & BEAN BREAD (may/jun92pg2) 11-24-99

1 cup raisins
1 cup boiling water
3 eggs
1 cup oil
2 cups sugar
1 (16 oz.) can pork & beans
3 cups flour
1 tsp. cinnamon
½ tsp. baking powder
1 tsp. soda
½ tsp. salt
1 tsp. vanilla
1 cup nuts

MARY JANE MUSHROOMS (11-16-99) 11-24-99

FRIENDSHIP SOUP IN A JAR (Taste of Home) (1-15-99) 11-26-99 Top of page

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.

LEFTOVER STUFFING 11-26-99

Put in greased muffin cups.

SOUR DOUGH BREAD STARTER (7-27-99) 11-26-99

1 pkg. dry active yeast
½ tsp. salt
2 cups unsifted all purpose flour
2 cups warm water
½ tsp. sugar

In large bowl, dissolve yeast in 1 cup warm water, blend in salt, sugar, 1 cup flour. Cover with plastic wrap and let stand in warm place for 12 hours. Each day for the next 4 days, blend in ¼ cup warm water, ¼ cup flour. Cover bowl let stand. After 4 days, let dough rest 2 more days. Transfer to another container with tight lid, refrigerate until needed. If dough is not used after 1 week, stir in ¼ cup water
and ¼ cup flour.

3-CHEESE CHICKEN BAKE (White Lasagna) (10-12-99) 11-26-99

8 ozs. lasagna noodles; cooked, drained and rinsed
3 cups diced, cooked chicken
1½ cups cottage cheese
2 cups Cheddar cheese, shredded
½ cup Parmesan cheese, grated

Sauce:

½ cup chopped onion
½ cup chopped green pepper
3 tbsps. butter
1 can cream of chicken soup
1/3 cup milk
6 ozs. sliced mushrooms (opt.)
½ tsp. basil

ALMOST LIKE MAID-RITE MAID-RITE'S 11-26-99

Lots of water and cooking time. Use bouillon cubes in it as well. Secret to Maid-Rite Maid-Rite's.

WILD RICE (Lew Finch) (11-9-99) 11-26-99

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 11-27-99

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

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

NO BAKE PUMPKIN PIE (original 11-30-98) 11-27-99

1 cup cold milk
2 4 oz. pkg. instant vanilla pudding
16 oz. can pumpkin
1 teaspoon cinnamon
¼ teaspoon cloves
½ tsp. ginger
1 graham cracker crust

Pour milk in bowl add pudding and beat with wire whisk 1-2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream.

SUGAR FREE NO BAKE PUMPKIN PIE 11-27-99

15 oz. can pumpkin
1 box sugar free instant vanilla pudding
1 tsp. pumpkin pie spice
8 oz. container Cool Whip Lite

Combine pumpkin, pudding, pie spice and 4 ozs. whipped topping. Mix thoroughly and quickly and spoon into a 6 oz. low fat graham cracker crust. Top with rest of whipped topping. Chill 3-4 hours.

CHRISTMAS TREE DIP 11-27-99

1-2 pkgs. cream cheese, softened
½-1 chopped onion
1 pkg. dried beef

Mix altogether and form in shape of christmas tree. Sprinkle on parsley and a cookie cutter shape of cheese on top.

NEVA PARTY MIX (jan/feb98pg2) 11-27-99

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

A WHOLE NUT LOAF 11-27-99

1 lb. dates, cut in half
1 lb. english walnuts, broken
½ lb. pecans, broken
1 jar maraschino cherries

Batter:

¾ cup flour
½ cup sugar
½ tsp. baking powder
½ tsp. salt

Mix and beat in 2 eggs. Pour over nuts in 10x15" baking sheet. Bake 325° 25-30 minutes or in 2 8" square cake pans 35 minutes. Stays very moist and freezes well.

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

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

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

Frosting:

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

Mix and frost soon as cake is done.

LEFT OVER TURKEY SOUP 11-27-99

Bones and trimmings from a turkey (or 2 chickens)
6 cups water
3 cubes chicken bouillon
1½ tsps. salt
¼ tsp. poultry seasoning, or ground sage
1 bay leaf
3 medium carrots, sliced
2 stalks celery, sliced
2 medium onions, chopped
½ cup rice, or 1 cup noodles (uncooked)
2 tbsps. minced parsley

Combine the bones and trimmings: add next ingredients through the bay leaf. Cover pot and let simmer for 1½ hours. Remove the bones; cut off the meat and return to pot. Add remaining ingredients, except parsley. Cover the pot and simmer another 30 minutes. Garnish with parsley before serving.

SAN FRANCISCO HONEY AND SPICE CHEESECAKE (10-26-99) 11-27-99

MARY JANE MUSHROOMS (11-16-99) 11-27-99

CHOP SUEY CAKE (Eric's Mom 11-27-99) 11-29-99 Top of page

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

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

Frosting:

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

Mix and frost soon as cake is done.

SUGAR FREE NO BAKE PUMPKIN PIE (11-27-99) 11-29-99

15 oz. can pumpkin
1 box sugar free instant vanilla pudding
1 tsp. pumpkin pie spice
8 oz. container Cool Whip Lite

Combine pumpkin, pudding, pie spice and 4 ozs. whipped topping. Mix thoroughly and quickly and spoon into a 6 oz. low fat graham cracker crust. Top with rest of whipped topping. Chill 3-4 hours.

VEGETABLE RICE BAKE (10-21-99) 11-29-99

4 cups water
2 tbsps. instant chicken bouillon granules
1 tsp. salt
¾ cup chopped carrots
1½ cups regular rice
2 tbsps. butter/margarine
½ tsp. dried thyme, crushed
½ cup sharp cheddar, shredded
¾ cup chopped broccoli
¾ cup chopped cauliflower

In a saucepan, add all items but the cheese; bring to a boil and cook until vegetables are tender. Put in a 2 qt. casserole dish, cover and bake at 325° for 25 minutes. Stir briefly; sprinkle on cheese and bake, uncovered additional 5 minutes. Garnish with parsley.

PECAN PUMPKIN PIE (original 11-13-99) 11-29-99

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

NEVA PARTY MIX (jan/feb98pg2) 11-29-99

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

TAFFY APPLE CAKE (new 11-4-99) 11-29-99

1 box yellow cake mix (no pudding)
5 apples, slice as for a pie
1 cup pecans, chopped
1 can sweetened condensed milk
1 stick margarine/butter

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