Mexican Chicken

Ingredients:

corn tortillas

chicken, cooked and shredded

10 oz can cream of mushroom soup

10 oz can cream of chicken soup

2.25 oz can chopped olives (optional)

4 oz can chopped green chilies

1 cup milk

sharp cheddar cheese, grated

Cut tortillas into quarters. Boil cream soups, milk, chiles and olives and remove. Layer pan as follows: chicken, torillas, cheese and sauce mixture. Repeat. Top with cheese and bake 30-45 minutes at 350 degrees.

Chocolate Truffle Cookies

Ingredients:

4 oz unsweetened chocolate

2 cups semi sweet chocolate chips

1/3 cup butter

1 cup sugar

3 eggs

1 1/2 tsp vanilla

1/2 cup flour

2 T baking cocoa

1/4 tsp baking powder

1/4 tsp salt

powdered sugar (optional)

Melt together unsweetened chocolate and 1 cup chocolate chips and cool. Beat together butter, sugar and eggs. Add melted chocolate and vanilla. In separate bowl combine flour, cocoa, baking powder and salt. Stir into other mixture. Add remaining cup of chocolate chips. Cover and chill 3 hours or more. Remove from fridge and roll into 1 inch balls with hands. Place on ungreased sheet and bake 10-12 minutes at 350 degrees. Cool 3-4 minutes before removing from sheet. Dust with powdered sugar.

Blueberry Muffins

Ingredients:

1 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/4 cup shortening

1 egg

1/2 cup milk

1 cup fresh blueberries

Mix ingredients, excepting blueberries, together with a fork. Add in berries. Fill greased muffin cups and bake 20-25 minutes at 400 degrees.

Brie Bread

Ingredients:

round french bread

garlic clove, minced

1/2 cup butter

wedge of brie cheese

Hollow out center of bread, but leave bottom crust. Mix together garlic and butter and rub on inside of bread. Place brie in center and cover with top of bread. Bake 10-15 minutes at 350 degrees.

Spinach Dip

Ingredients:

1 cup mayonnaise

1 1/2 cups sour cream

10 oz frozen spinach, drained

1 package Dry Knorr Vegetable Soup Mix

3 green onions, chopped

Make sure all water is squeezed from spinach. Mix together ingredients and chill. Makes 3 cups.

Snow Balls

Ingredients:

1 lb powdered sugar

1 lb butter

4 cups flour

2 cups nuts

5 tsp vanilla

Mix 1 cup sugar with other ingredients. Shape into balls. Bake 30-35 minutes at 300 degrees. Cool cookies and roll in remaining sugar. Serve.

Egg Salad

Ingredients:

9 hard boiled eggs, sliced

1/3 cup mayonnaise

3/4 tsp dry mustard

1/4 tsp curry

1/2 cup celery, chopped

1 tsp dijon mustard (optional)

salt

pepper

Mix ingredients together and serve with arugula or your choice of lettuce. Serves well on a sandwich.

Other Waffle Options

Add 1 cup cheese

1 cup bacon bits

sprinkle nuts over waffle before closing iron

Substitution for flour: cornmeal

Substitution for milk: orange juice with orange zest

For puffy waffles: Reduce milk to 1 1/2 cups.

For whole wheat waffles: Substitute whole wheat flour for white flour.

Substitute brown sugar for white sugar.

Add 2 T wheat germ or sesame seeds.

Crisp Waffle

Ingredients:

2 eggs

1 3/4 cups milk

1/2 cup flour

4 tsp baking powder

1 T sugar

1/2 tsp salt

Mix ingredients together and pour in waffle iron.

Cinnamon Rolls

Ingredients:

4 T yeast

1 cup water

6 T sugar

6-8 cups flour

2 tsp salt

2 cups milk

1/4 cup butter, melted

cinnamon

sugar

Stir together yeast and water and let sit until bubbly. Combine with flour, 6 T sugar, salt and milk. Let rise until dough has doubled in size. Roll out and top with butter, sugar and cinnamon. Roll up and slice. Place rolls in pan and bake 20 minutes at 350 degrees.

Lemon Supreme Special

Ingredients:

1 Lemon Supreme Cake Mix

1 cup apricot nectar

1/2 cup oil

4 eggs

1/2 cup sugar

2-4 cups powdered sugar

1 lemon

Combine cake mix, nectar, oil, eggs and sugar. Pour in pan and bake 1 hour at 325 degrees and remove. Squeeze the lemon and combine juice with powdered sugar. Pour over cake while hot and serve.

Broccoli and Cauliflower Soup

Ingredients:

8 oz package chopped cauliflower

10 oz package chopped broccoli

10 oz chicken broth

1/2 tsp mustard seed

1/2 tsp dill weed

1/3 cup onion, chopped

1/4 cup butter

2-4 T flour

1/2 tsp salt

1/4 tsp pepper

3 1/2 cups milk

1 cup swiss cheese

Cook broccoli and cauliflower in chicken broth. Add mustard seed and dill weed. Saute onions in butter. Stir in flour. Salt and pepper and add milk. Add broccoli, cauliflower and cheese. Simmer until cheese is melted and serve. 4-6 servings

Chef's Meat Loaf

Ingredients:

2 1/2 lbs hamburger

16 oz tomatoes

4 eggs

3/4 cup bread crumbs

salt

pepper

garlic

Mix all ingredients together and salt, pepper and garlic to taste. Let stand 30-60 minutes. Bake 1 1/2 hours at 350 degrees.

Cucumbers

Ingredients:

3 large cucumbers

1 tsp salt

1 cup sour cream

1/3 cup mayonnaise

1 tsp wine vinegar

2 green onions, chopped

1 T parsley

1 small garlic clove

1 tsp worcestershire sauce

1 tsp anchovy paste

dash of tobasco

Mix all ingredients together and serve.

Black Bean Dip

Ingredients:

2 cups black beans, cooked

1 tsp cumin seeds

1/2 tsp coriander

pinch of cayenne

1 garlic clove

2/3 cups parsley, chopped

1 tsp olive oil

2 tsp lemon juice

salt

1/3 cup chopped walnuts*

2 T spanish olives, minced*

Mix all ingredients together and salt to taste. *Walnuts and olives optional. Chill and serve.

$250 Cookie Recipe

Ingredients:

2 cups butter

4 cups flour

2 tsp club soda

2 cups sugar

2 cups brown sugar

5 cups oats, blended

1 tsp salt

8 oz hershey bar, grated

4 eggs

2 tsp baking powder

2 tsp vanilla

3 cups chopped nuts

24 oz chocolate chips

Combine ingredients. Roll into balls and place 2 inches apart on greased cookie sheet. Bake 10 minutes at 375 degrees.

Asparagus Leek Pasta

Ingredients:

linguine pasta (substitution: penne paste)

chicken broth

leek

red pepper

asparagus

olive oil

parsley

parmesan cheese

chicken, cooked*

Use just enough chicken broth to cook pasta and cook. Cut vegetables in 2-3 inch strips. Saute leek, pepper and asparagus in oil. Pasta should soak up most of broth when ready. Toss pasta with vegetables and and parsley. Top with cheese and serve. *Add cooked chicken if desired.

Giant Oat Bran Cookies

Ingredients:

3/4 cup sugar

1/3 cup corn syrup

1/3 cup butter

2 egg whites

1/2 tsp orange zest

1 1/4 cups oat bran

1 cup flour

1 cup oats

1/2 tsp baking powder

1/2 cup raisins

Mix together ingredients and drop by 1/4 cup onto ungreased cookie cheet. Press to 3 inch circles and cook 14-16 minutes at 350 degrees.

Ripe Olive Cheeseburger

Ingredients:

1 1/2 cups shredded cheese

3/4 cup rips olives

3/4 cup catsup

2 green onions, chopped

2 T green peppers, chopped

Mix together cheese, olives, catsup, onions and peppers. Form into patties and cook under broiler. Serve over english muffins.

Cheese Cake

Ingredients:

1 1/4 cups graham cracker crumbs

1/4 cup butter

24 oz cream cheese

1/2 cup sugar

3 T lemon juice

1 1/2 tsp vanilla

dash of salt

6 eggs

2 cup sour cream

4 T sugar

1 tsp vanilla

Mix together butter and crumbs and press into pan. Blend together cream cheese, 1/2 cup sugar, lemon juice, 1/2 tsp vanilla, salt and eggs. Pour over crust and bake 45-60 minutes at 350 degrees until set. Mix together sour cream, 2 tablespoons sugar and 1/2 tsp vanilla. Pour over cake and bake 10 more minutes. Remove from heat and place in fridge to cool.

Microwave Peanut Brittle

Ingredients:

1 cup raw unsalted peanuts

1 cup sugar

1/2 cup corn syrup

1/8 tsp salt

1 tsp butter

1 tsp vanilla

1 tsp baking soda

Combine peanuts, sugar, syrup and salt in a microwave safe bowl and heat on high 7 - 8 minutes, stirring halfway through. Mix in butter and vanilla and microwave another 2 minutes. Stir in baking soda and pour on greased cookie sheet. Allow to cool. Cut up and serve.

Double Chocolate Cookies by Pat Jentzsch

Ingredients:

1 cup butter

2 1/4 cups sugar

2 1/2 - 3 cups flour

1 1/4 cups cocoa

1 tsp salt

1 tsp baking soda

3 eggs

2 tsp vanilla

1 bag chocolate chips

Mix butter and sugar until fluffy. Stir in eggs and vanilla. In separate bowl combine flour, cocoa, salt and baking soda. Add to butter mixture. Stir in chocolate chips and bake 15-20 minutes at 300 degrees.

Lemon Cookies with White Chocolate by Pat Jentzsch

Ingredients:

1 cup butter

1 1/2 cups sugar

2 eggs

1 lemon

1 T lemon extract

1 tsp vanilla

2 3/4 cups flour

1 tsp baking soda

1 tsp salt

1 1/2 cups white chocolate chips

Cream butter and sugar until fluffy. Add eggs and mix. Stir in the zest and juice of lemon and vanilla. In separate bowl, combine flour, soda and salt. Add to other ingredients. Stir in chips and bake 15-20 minutes at 300 degrees.

Black Angus Cookies

Ingredients:

6 oz semi sweet chocolate

2 oz unsweetened chocolate

5 1/3 T butter

2 eggs

1 T espresso powder

1 T vanilla

3/4 cup sugar

1/4 cup flour

1/6 tsp baking powder

1/8 tsp salt

2/3 cup pecans

1 cup chocolate chips

Melt semi sweet and unsweetened chocolate over water. In separate bowl beat eggs, espresso, vanilla and sugar until fluffy. Stir in melted chocolate. Stir in flour, baking powder and salt. Add pecans and chocolate chips. Scoop spoonfuls onto greased cookie sheet and cook 15 minutes at 325 degrees.

Father's Favorite Meatloaf

Ingredients:

1 lb ground beef

1/2 lb pork (substitution: sausage)

3 slices soft bread

1 cup milk

1 egg

1 T Worcestershire sauce

1/4 cup onion, diced

1 tsp salt

1/4 tsp pepper

1/4 tsp dry mustard

1/4 tsp garlic salt

1/4 tsp sage

1/4 tsp celery salt

10 oz can of cream of mushroom soup (optional)

Lightly combine all ingredients together and place in loaf pan. Pour cream of mushroom soup on top. Bake 1 hour 15 minutes at 350 degrees.

Miso Hungry Bread

Ingredients:

2 packages of yeast

1/2 cup water, warm

1/3 cup honey

1/3 cup molasses

1/4 cup shortening

1 T salt

1 3/4 cups water, warm (substitution: 1/4 cup prune juice)

3 cups whole wheat flour

3 - 3 1/2 unbleached flour

Dissolve yeast in 1/2 cup warm water. Stir in honey, molasses, shortening and salt. Add 1 3/4 cups water. Add whole wheat flour and beat until smooth. Mix in remaining flour and knead. Let rise in bowl 1 1/2 hours. Punch down and divide into 2 loaves. Put in 2 greased loaf pans and let rise. Bake 30 minutes at 375 degrees.

Buns

Ingredients:

6-8 cups flour

6 T sugar

2 tsp salt

4 T yeast

2 cups milk (substitution: water)

1 cup water

1/4 cup butter

1 tsp vinegar

Mix all ingredients together. Shape into rolls and bake on a sheet for 10 minutes at 425 degrees.

Cream Cheese Shortbread Cookies

Ingredients:

1 cup butter

6 oz cream cheese

1/2 cup sugar

1 tsp vanilla

2 1/2 cup flour

Mix all ingredients together. Roll dough out to 1/2 inch thickness and cut with cookie cutters. Place shapes on cookie sheet and bake on top rack 30-35 minutes at 300 degrees until lightly brown.

Chicken Onion Soup

Ingredients:

2- 10 oz cans cream of mushroom soup

1 soup can of milk

1 1/2 cups uncooked rice

2 dry onion soup mixes

chicken

Put all ingredients in pan, cover and bake 50 minutes at 375 degrees.

Chicken and Broccoli

Ingredients:

2 cups chicken, cooked

salt

pepper

onion, chopped

2 lbs broccoli

10 oz can cream of chicken soup

1/2 cup mayonnaise

1/2 cup milk

1/2 tsp curry

1 T lemon juice

1 cup cheese, grated

paprika

Season chicken with salt and pepper and combine with onion and broccoli. Stir together soup, mayonnaise, milk, curry and lemon juice and pour over top. Cover and bake 30 minutes at 350 degrees. Top with cheese and paprika and return to oven 12-15 minutes. Remove and serve.

Garlic Pepper Steak Marinade

Ingredients:

2 T soy sauce

2 T lemon juice

1/4 cup oil

1 clove garlic

pinch of celery salt

1/4 tsp pepper

pinch of salt

2 onions, chopped

Mix all ingredients, pour over steak and marinate all day or night. Cook as desired.

Sliced Baked Potatoes

Ingredients:

4 potatoes

1 tsp salt

2-3 T butter, melted

2-3 T fresh herbs, chopped (substitution: 2-3 T dry herbs)

4 T cheddar cheese, grated

1 1/2 T parmesan

Cut thin slices into potato, but do not cut all the way through. Fan out slices. Sprinkle with salt and herbs. Drizzle butter on top. Bake 50 minutes at 425 degrees. Remove and sprinkle with cheese. Return to oven 10-15 more minutes. Remove and serve.

Sweet Potato Casserole

Ingredients:

4 lbs sweet potatoes

3 eggs, beaten

1/2 cup butter

2/3 cup orange juice

1/3 cup brown sugar, packed

1/2 tsp salt

1 tsp cinnamon

2-4 T orange zest

2-4 T lemon zest

Boil potatoes with skins on. Remove skins and mash. Combine with remaining ingredients and pour in 9x13 casserole dish. Cover with foil and bake 45 minutes at 350 minutes.

Italian Meatballs

Ingredients:

1 1/2 lbs lean ground beef

1/2 cup seasoned bread crumbs

2 T italian seasoning

2 T garlic flakes

1 egg

Mix all ingredients together and shape into balls. Bake 30 minutes at 400 degrees.

Chocolate Malted Cookies

Ingredients:

1 cup butter flavored shortening

1 1/4 cups brown sugar, packed

1/2 cup malted milk powder

2 T chocolate syrup

1 T vanilla

1 egg

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups semisweet chocolate chunks

1 cup milk chocolate chips

In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls; place 3 inches apart on ungreased baking sheets. Bake 12-14 minutes at 375 degrees or until golden brown. Cool for 2 minutes before removing to a wire rack.

Homemade Soft Pretzels

Ingredients:

1 1/2 cups water, warm

1 T sugar

2 tsp kosher salt

1 package active dry yeast

22 oz flour (approximately 4 1/2 cups)

4 T unsalted butter, melted

vegetable oil

10 cups water

2/3 cup baking soda

1 large egg yolk

1 T water

pretzel salt

Combine 1 1/2 cups water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approzimately 50-55 minutes or until the dough has doubled in size.

Preheat oven to 450 degrees. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside. Bring 10 cups water and baking soda to a rolling boil in saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24 inch rope. Make U-shape with rope, holding ends of rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12-14 minutes. Transfer to a cooling rack for atleast 5 minutes before serving.

Pocket Breads

Ingredients for Bread:

1 package dry yeast

1 1/2 cups water, warm

1 tsp salt

1/4 tsp sugar

1 T vegetable oil (substitution: olive oil)

3-3 1/2 cups flour

cornmeal

meat filling (below)

Dissolve yeast in warm water in a large bowl. Stir in salt, sugar, oil and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough; divide into 6 equal parts. Shape into balls. Let rise 30 minutes.

Sprinkle ungreased cookie sheets with cornmeal. Roll each ball into circle 1/8 inch thick. Place 2 circles in opposite corners of each cookie sheet. Let rise 30 minutes.

Heat oven to 500 degrees. Bake until loaves are puffed and light brown, about 10 minutes. Tear each loaf crosswise into halves. Fill each half with 1/2 cup Meat Filling; serve immediately or place hot unfilled loaves in plastic bags to keep moist and pliable until ready to serve. 6 servings.

Ingredients for Meat Filling:

2 T vegetable oil

1/2 cup pine nuts

1 1/2 cups onion, finely chopped

2 lbs ground lamb (substitution: ground beef)

2 tomatoes, peeled, seeded and finely chopped

1/2 cup green pepper, finely chopped

1/3 cup parsley, snipped

1/3 cup lemon juice

3 T red wine vinegar

1 1/2 tsp salt

3/4 tsp allspice, ground

1/2 tsp cayenne pepper

dash of pepper

Heat oil in skillet over medium heat. Add nuts and onion; cook and stir until pine nuts are brown and onion is tender. Add lamb. Cook and stir until brown; drain. Stir in remaining ingredients. Cook uncovered over low heat until liquid is absorbed.

Bean Salad

Ingredients:

1 lb can string beans

1 lb can green beans

1 lb can kidney beans

1 lb can garbanzo beans (optional)

1/2 cup green peppers

1/2 cup green onions

3/4 cup sugar

2/3 cup vinegar

1/3 cup salad oil

1 tsp salt

1 tsp pepper

Mix together and let marinate in fridge until cool. Serve.

Bran Apple Coffee Cake

Ingredients:

3 1/2 cups flour

1/2 cup brown sugar, packed

1 tsp cinnamon, ground

1/2 cup butter

3 cups whole bran cereal

1 cup water, boiling

1 1/2 cups granulated sugar

1/3 cup butter

2 eggs

1 cup buttermilk

8 oz can applesauce

2 1/2 tsp baking soda

1/2 tsp salt

Combine 1 cup flour, brown sugar and cinnamon. Cut in 1/2 cup butter and set aside. Combine 1 cup cereal with 1 cup water, set aside. Cream granulated sugar and 1/3 cup butter. Beat in eggs. Mix in milk, applesauce and softened bran. Combine remaining flour, soda and salt. Add remaining cereal and egg mixture, blend well. Pour into 2 greased 9x9 inch baking pans. Sprinkle half of cinnamon mixture atop each. Bake 30-35 minutes at 400 degrees.

Cole Slaw

Ingredients:

2/3 cup evaporated milk

1/4 cup apple cider vinegar

2 T sugar

1 tsp salt

1/4 tsp celery seeds

1/8 tsp pepper

1/2 cup mayonnaise

4 cups cabbage, shredded

1 carrot, chredded

1 stalk celery, diced

Stir together milk, vinegar, sugar, salt, seeds, pepper and mayonnaise. Chill. Combine cabbage, carrot and celery and chill. Pour milk mixture over cabbage mixture. Toss to coat and serve immediately.

Hot and Sour Soup

Ingredients:

4 cups water

1/2 lb tofu, slivered

2 cups cabbage, thinly sliced

2 vegetable boullion cubes

3/4 tsp salt

1 T soy sauce

1/2 T white vinegar

1/4 tsp cayenne pepper

3 T water

2 T cornstarch

2 tsp sesame oil

green onions, chopped

Bring 4 cups water to a boil. Add tofu, cabbage, boullion, salt and soy sauce. Simmer for 3 minutes. Dissolve together 3 tablespoons of water and cornstarch and add to soup. Add vinegar and cayenne. Bring to a boil. Stir in sesame oil and remove from heat. Top with onions and serve.

Blueberry Apple Crisp

Ingredients:

20 oz can sliced apples, drained

2 cups blueberries, frozen

1/2 cup quick cooking rolled oats

1/3 cup brown sugar, packed

1/4 cup flour

1 tsp cinnamon, ground

1/4 tsp nutmeg, ground

3 T butter

light cream (optional)

Put fruit into a microwave safe casserole dish. Cover and cook on high for 5 minutes, stirring fruit twice. In a separate bowl, stir together oats, brown sugar, flour cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumbs on top and cook uncovered on high 4-5 minutes or until fruit is heated through. Serve with cream. Makes 6 servings.

Pioneer Beans

Ingredients:

1 lb lean hamburger

1/2 lb bacon

1 onion, chopped

15 oz can kidney beans, drained

15 oz can butter beans, drained

15 oz can pork & beans*

1 cup catsup

1 cup brown sugar

1 T vinegar

1 T mustard

molasses to taste

Brown together hamburger, bacon and onion. Drain off grease. Add remaining ingredients and stir. Bake 1 hour at 350 degrees.

*Instead of baking, you may cook in crockpot. If using crockpot, drain pork & beans before adding.

Coconut Washboards

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
2 cups brown sugar, packed
2 eggs
1/4 cup water
1 tsp vanilla
4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup flaked coconut

In a mixing bowl, cream butter, shortening and sugar for 2 minutes or until fluffy. Add eggs; mix well. Gradually combine flour, baking powder, soda and salt; add to the cream mixture. Fold in coconut. Cover and refrigerate for 2-4 hours. Shape into 1 inch balls. Place 2 inches apart on greased baking sheets; flatten with fingers into 2 1/2 inch x 1 inch oblong shapes. Press lengthwise with a floured fork. Bake at 400 degrees for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack. Makes 9 dozen.

Chicken Rice-a-Roni Salad

Ingredients:

1 box Chicken Rice-a-Roni

2 chicken breasts, cooked and cubed

6oz marinated artichoke hearts, chopped

3 green onions, chopped

3oz black olives, sliced

22oz mandarin oranges, drained

2/3 cup mayonnaise

1/2 tsp curry

Prepare Rice-a-Roni as directed. Drain artichoke hearts and reserve. Once Rice-a-Roni cools, add chicken, artichoke hearts, onions, olives and oranges. Combine marinade, from artichokes, with mayonnaise and curry. Stir into Rice-a-Roni mixture. Chill and serve.

Corn Pops Treat

Ingredients:

1 cup butter

1 cup corn syrup

2 cups sugar

16 cups Corn Pops (substitution: Corn Chex)

1 1/2 cups nuts (substitution: Peanut M+M's)

Combine butter, corn syrup and sugar and bring to a boil. Take off heat and stir in Corn Pops and nuts. Spread over pan to cool and serve.

Chinese Salad

Ingredients:

1/3 cup butter

2 packages Ramen Noodles, crushed

1/4 cup slivered almonds

1/3 cup sesame seeds
1/2 cup vegetable oil

2 T soy sauce

1/4 cup sugar

1/4 cup apple cider vinegar

1 head of lettuce, chopped (substitution: cabbage)

4-6 green onions, chopped

Melt butter and brown noodles. Add almonds and seeds and quickly brown. Remove from heat. For dressing combine oil, soy sauce, sugar and vinegar. Top lettuce with onions, noodle mixture and dresssing just before serving.

Egg Strada

Ingredients:

1 sausage, chunked

1 package spiced croutons

6 eggs, beaten

10oz Cream of Mushroom Soup

12oz evaporated milk

1 cup grated cheese

Combine all ingredients and place in a greased casserole dish. Bake 30 minutes at 375 degrees. A knife will come out clean when done.

Nancy's Cabbage Soup

Ingredients:

1 1/2 lbs hamburger

4-5 celery stalks

1/2 onion, diced

1/4 tsp chili powder

28oz tomatoes, canned

1 1/2 cups beef broth

15oz kidney beans

1 small cabbage

2 dashes tabasco sauce

salt

pepper

Cook hamburger. Combine all ingredients and bring to a boil. Salt and pepper to taste and serve.

Spaghetti Sauce

Ingredients:

1 large onion

2 celery stalks

2 garlic cloves, minced

2 bell peppers

1/2 lb hamburger

16oz-20oz tomato sauce

10oz can Campbell's Soup

10oz can Claret "red wine"
1 tsp vinegar
1 tsp sugar
1 tsp catsup
1 bay leaf

Chop vegetables and add to meat. Cook together over medium. Add remaining ingredients and cook 1 - 1 1/2 hours.

Enchilada Sauce

Ingredients:

1/2 cup oil

2/3 cup flour

2 T chili powder

1 tsp ground cumin

1/4 cup tomato paste

1 3/4 cups canned beef broth

3 1/4 cups beef broth (any kind)

tortillas

onions, diced

cheese

Heat oil, flour, chili powder and cumin over medium until mixtures bubbles. Add tomato paste and broth, stirring constantly. Bring to a boil and cover. Reduce heat and simmer 10 minutes. Layer tortillas, meat, onions, cheese and sauce in a 10x13 pan. Top with sauce and cheese. Bake 30-45 minutes at 350 degrees.

Ravioli Sauce

Ingredients:

1/2 cup butter

1 large onion

1/2 cup water

6 T olive oil

18oz-24oz tomato paste

18oz-240z water

salt

pepper

2 pinches sweet basil

2 T sugar

lots of garlic, minced

mushrooms, minced (optional)

Simmer butter, onion and 1/2 cup water until onion is soft. Add olive oil and cook until brown. Add paste, water, basil, sugar and garlic. Salt and pepper to taste. Simmer 2 hours. Add mushrooms last 20 minutes. Freezes well. Great for lasagna.

Pancakes from Constance

Ingredients:

1 cup flour

1 T baking powder

1/4 tsp salt

1 T sugar

1 egg

1 cup milk

1/4 cup sour cream (substitution: plain yogurt)

2 T melted butter

1/2 cup blueberries (optional)

Mix all ingredients together (adding berried last) and cook over frying pan.

Hawaiian Cream Fruit Salad

Ingredients:

20oz pineapple tidbits

11oz mandarin oranges

16oz peaches

16oz pears

1 apple

1 banana

3.4oz vanilla instant pudding

1 1/2 cup milk

2oz orange juice concentrate

3/4 cup sour cream

Drain fruit and put in large bowl. Chop apple and banana and add to bowl. Beat pudding mix, milk and juice concentrate 2 minutes and pour over fruit. Add sour cream and mix. Refrigerate 2 hours and serve.

Oatmeal Cake

Ingredients:

1 cup oatmeal

1 1/2 cups water, boiling

1/2 cup butter

2 eggs

1 1/3 cup flour

1 tsp baking soda

1 tsp vanilla

1 cup brown sugar

1 cup white sugar

1/2 tsp salt

Ingredients for topping:

1/2 cup butter

1/4 cup condensed milk

3/4 cup brown sugar

1 cup chopped pecans (substitution: walnuts)

1 cup coconut

Combine oatmeal, water and butter until butter melts. Mix in remaining cake ingredients. Bake 30-40 minutes at 350 degrees. Remove from oven. Melt ingredients for topping in a saucepan. Pour over cake and put under broiler until sauce bubbles. Watch carefully! Remove from oven and serve.

Chicken Sauce

Ingredients:

chicken

8oz russian dressing

10oz apricot jam

1 package onion soup mix

Layer chicken in pieces in pan. Mix together dressing, jam and soup mix. Pour over chicken and bake 1 hour at 300 degrees.

Pasta Fresca from Constance

Ingredients:

4 cups tomatoes, chopped

6-8 fresh basil leaves

1 large garlic clove

1 T extra-virgin olive oil

salt

pepper

1 lb butterfly (bow-tie) pasta

1/2 lb mozzarella, cubed

parmesan cheese, grated

Reserve 1 cup tomatoes and 2 basil leaves. Puree remaining tomatoes and basil with garlic and olive oil until smooth. Cut remaining basil into thin strips. Cook pasta and drain. Toss pasta with parmesan while hot. Add sauce and mix well. Top with reserved tomatoes, basil and parmesan.

Scalloped Potatoes by Aunt Lorraine

Ingredients:

6 large potatoes, skins removed, cooked and grated

1 onion

10oz can cream of chicken soup (substitution: celery soup)

1 cup sour cream

1 tsp salt

dash of pepper

2 cups cheddar cheese, grated

1-2 cups corn flakes

Mix all ingredients, leaving out 1 cup of cheese and cornflakes. Place in pan and top with remaining cheese and cornflakes. Warm in oven and serve.

Anne's Cheesecake

Ingredients for cake:

16oz cream cheese

2 cups powdered sugar, sifted

2 tsp vanilla

pint whipped cream

Ingredients for crust:

1 1/4 cups flour

1/2 cup coconut

1 cup brown sugar

1/2 cup margarine

Cut crust ingredients together into small pieces. Bake mixture 15 minutes at 400 degrees, stirring often. Crumble crust into foil cupcake liners, leaving a small amount out. Beat cheese, powdered sugar and vanilla until smooth. Add whipped cream. Fill liners and top with extra crumbs. Serve.

Biscuits

Ingredients:

2 cups flour

3 tsp baking powder

1 tsp salt

4 T shortening, heaping

3/4 cup milk

Cut the first 4 ingredients together coarsely. Add milk and mix with fork. Knead slightly. Pat out and cut with a cup. Bake 15 minutes at 475 degrees.

Peanut Butter Cups

Ingredients:

2 cubes margarine

1 lb powdered sugar

1 package graham crackers, crushed

1 1/2 cups peanut butter

1 package chocolate chips

Line 9x13 pan with foil or wax paper. Mix margarine and sugar well. Mix graham crackers and peanut butter. Add mixtures together. Press on bottom of pan. Melt chocolate chips and pour over top. Put in fridge to set.

Frosted Filberts

Ingredients:

1 egg white

2 T water, cold

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

1/2 cup sugar

2 cup whole filberts

Beat together all ingredients, except filberts, until soft peaks are formed. Add a few filberts at a time and stir in gently to coat each. Place one filbert at a time on a greased cookie sheet and bake 40 minutes at 275 degrees. Cool thoroughly and store in an air tight container.

Peanut Butter Frosting

Ingredients:

1 cup peanut butter

1/3-1/2 cup honey, warmed

1/4 cup heavy cream

Mix all ingredients together and serve.

Ranger Cookies

Ingredients:

1 cup shortening

1 cup brown sugar

1 cup sugar

2 eggs

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

2 cups oatmeal

2 cups Wheaties

2 cups flour

1 cup nuts

1 apple, peeled and diced

raisins

1 tsp cinnamon

Mix all ingredients together and bake for 12 minutes at 350 degrees.
Alternate option: Omit apple and cinnamon and add 1 package chocolate chips and 1 cup coconut.

Risotto

Ingredients:

6 cups vegetable stock

1 T butter, unsalted

2 T extra-virgin olive oil

1 small onion, finely diced

3 cups Arborio rice

1/2 cup white wine

salt

pepper

1/4 cup parmesan cheese

Bring stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer. Melt the butter with the olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil. Then add the wine and stir until absorbed. Add 1 cup of the stock and stir until liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, about 15 to 20 minutes. You may have left over stock. Remove the risotto pan from heat and season with salt and pepper. Add 1/4 cup grated parmesan cheese. Serve piping hot, topped with meatballs.

Smooth and Creamy Frosting

Ingredients:

package of Instant Jello Pudding (4 servings)

1 cup milk, cold

3 1/2 cups cool whip, thawed

Mix and store in refrigerator. Serves well with coconut cake.

Cottage Cheese Waffles

Ingredients:

3/4 cup brown rice flour

1/8 cup tapioca flour

1/8 cup potato starch

1 T sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp xanthun gum

3 eggs

3/4 cottage cheese

3 T oil

1 1/4 cups milk

Whisk together flours, starch, sugar, salt, baking powder and xanthan gum. Blend together eggs, cheese, oil and milk. Combine mixtures and cook.

Dutch Baby Pancakes

Ingredients:

6 eggs

1 cup flour

1 cup milk

1/2 tsp salt

1/4 cup margarine

Blend eggs, flour, milk and salt together. Melt margarine in 9x13 pan. Pour batter into pan and bake 25 minutes at 425 degrees or until lightly brown on top. Serve with lemon juice and powdered sugar or syrup, jam, fruit, etc.

BBQ Beef Loaves

Ingredients for loaf:

2 lbs hamburger

1/2 cup water

5 slices bread, diced

1/3 cup onion, finely chopped

1 egg, beaten

1/3 cup lemon juice

2 tsp season salt

Ingredients for sauce:

1 cup ketchup

1/2 cup chili sauce

1 tsp mustard

1/2 cup brown sugar

1/4 tsp allspice

1/2 tsp clove

Combine ingredients for loaves and shape into 8 loaves. Place on greased cookie sheet and cook 20 minutes at 350 degrees. Mix together sauce ingredients and pour over loaves. Continue to bake 30 more minutes at 350 degrees.

Chickpea Spread

Ingredients:

1/4 of a small onion

1/2 bunch of parsley

2 cups garbanzo beans

1/4 tsp cumin

1/4 tsp coriander (optional)

1/2 tsp oregano

1 small garlic clove, minced

2 T lemon juice

2 T olive oil

Blend ingredients together and serve.

Indian Fry Bread

Ingredients:

9 cups flour

1 1/2 T baking powder, heaping

2 tsp salt

4 cups warm water

Mix all ingredients together and let sit 20 minutes. Roll out to 1/8" thickness and fry. Serve with pinto beans, cheese and veggies.

White Bean Black Olive Soup

Ingredients:

3-4 garlic cloves, crushed

1 heaping cup onions, chopped

1/2 cup celery, diced

1/2 cup carrots, diced

1/2 cup pepper, chopped

1 cup zucchini, chunked

1 1/2 tsp salt

1 1/2 tsp black pepper

1 T marjoram or oregano

1 1/2 tsp basil

3 T olive oil

4 cups chicken stock or water

3oz tomato paste

2 cups cooked pea beans

1 cup black olives, sliced

1 T lemon juice

Saute the first 11 ingredients until softened. Add remaining ingredients. Heat up and serve.

Mondo Bizzaro

Ingredients:

4 garlic cloves

10 basil leaves, fresh (substitution: 2 T dried basil)

2 cups tomato puree

1/2 lb chopped spinach

1/2 cup parsley

3/4 cup olive oil

3/4 cup parmesan or ramano

Blend all ingredients together and serve over hot pasta.

Gluten Free White Cake

Ingredients:

4 eggs, large

1 cup sugar

1 tsp vanilla

1/4 cup vegetable oil

1 T lemon peel

2 T lemon

3/4 cup Gluten Free flour*

1/2 tsp xanthan gum

Mix all ingredients and bake 25 minutes at 350 degrees.

*To make gluten free flour: 2 parts rice flour

2/3 part potato starch flour

1/3 part tapioca flour

Cobbler

Ingredients:

1 cup flour

1 lb berries or fruit

1 cup milk

1 cup sugar

2 tsp baking powder, heaping

Mix flour, milk, sugar and baking powder. Pour into buttered pan and top with fruit. Bake 30-45 minutes at 350 degrees.

Quinoa Salad

Ingredients for Vinaigrette:

1 lemon's juice

1 lemon's zest

1/4 cup olive oil

2 T chopped parsley

1/2 tsp cumin

1/4 tsp paprika

1/2 tsp salt

Ingredients for salad:

1 cup quinoa

2 cups water

6 dried apricots, finely chopped

1/2 cup currants

3 scallions, finely chopped

1/4-1/3 cup toasted almonds, slivered

Whisk together vinaigrette then add salad ingredients.

Fish Cooked in Paper

Ingredients:

parchment paper

butter, melted

fish

lemon juice

chives

mushrooms

Cut a large heart shape out of parchment paper or brown bag. Brush butter on top. Put filet on one side and top with juice, chives and mushrooms. Fold parchment in half and roll edges to seal. Bake for 10 minutes at 350 degrees.

Giacomo's Sicilian Meatballs

Ingredients:

2 eggs

1/3 cup whole leaf Italian parsley, finely minced

1 tsp whole fennel seed, crushed in a mortar

1 tsp whole leaf dried oregano, crushed in the palm of your hand

1 T whole dried sweet basil, crushed in hands

1 tsp salt

1 tsp black pepper, freshly milled

1/8 cup parmesan cheese, freshly grated

1 T granulated garlic

1 medium spanish onion, finely minced

1 cup bread crumbs

1 1/2 cups water

2 lbs ground beef (18% fat or less)

1 T olive oil

Work all ingredients together by hand. Scoop 1/4 cup and roll into hands (the size of a golf ball). Coat 12x18 baking pan with olive oil. Pour 1/2 cup water into pan. Place meatballs in pan and bake 30-45 minutes at 350 degrees until slightly brown.

Fruity Drink

Ingredients:

2 cup pineapple juice

1/2 cup orange juice concentrate

2-3 frozen bananas*

frozen strawberries

Blend all ingredients together and serve.

*Before freezing bananas, take off peel and wrap in seran wrap.

Whole Wheat Griddle Cakes

Ingredients:

1 1/2 cup whole wheat flour

3 tsp baking powder

3/4 tsp salt

3 T brown sugar

1 egg, beaten

1 1/4 cup milk

3 T melted shortening

2 T molasses

Mix together all ingredients cook in frying pan.

Chili Reono Casserole

Ingredients:

27oz canned chilies

4-5 eggs, beaten

1/2 lb cheddar cheese, grated

1/2 lb jack cheese, grated

1/2 tsp baking powder

1/4 tsp salt

2 T flour

12oz evaporated milk

Make layers of chilies and cheese. Mix together remaining ingredients and pour on top. Bake 40-45 minutes at 350 degrees.

Berry Syrup

Ingredients:

3 cups berries

1 1/2 cup sugar

lemon juice

Blend berries and drain seeds. Mix in sugar and juice and bring to a boil. Pour into jars with lids and they will seal themselves. Water bathe for 15 minutes.

German Pancakes with Sauteed Apples

Ingredients:

4 T butter

6 eggs

1 cup milk

1 cup flour

1/2 tsp salt

6 apples, peeled and sliced

1/2 cup butter

3/4 cup brown sugar

3 tsp cornstarch

3/4 cup water

1 1/2 tsp lemon juice

cinnamon

sugar

Melt 4 tablespoons butter in 9x13 pan in oven at 400 degrees. Mix together eggs, milk, flour and salt and pour in pan. Bake for 20 minutes and remove from oven. Saute apples in 1/2 cup butter for 10 minutes. Mix in brown sugar. Add cornstarch, water and lemon juice. Cook until thickened and add cinnamon and sugar to taste. Pour in pan and serve.

French Onion Soup

Ingredients:

6 medium onions, thinly sliced

6 T butter

1 tsp salt

1 tsp sugar

dash nutmeg

7 cups beef stock

1/4 cup port or sherry wine

french bread, sliced

swiss cheese

Saute onions in butter until soft. Add salt, sugar and nutmeg. Continue to saute until onions are golden brown. Add stock to onions and bring to a boil. Reduce heat and simmer 10 minutes. Stir in wine and adjust seasoning. Toast or dry bread in oven. Pour soup in oven proof bowls and top with slice of bread and 2 tablespoons of cheese. Bake at 300 degrees until the cheese bubbles. Serve with parmesan and additional toast.

Holiday Syrup

Ingredients:

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 tsp baking soda

1 tsp vanilla

1 tsp maple syrup (substitute any flavor)

Bring sugar, buttermilk and butter to a boil. Remove from heat and cool for 1 minute. Stir in remaining ingredients and serve over pancakes, waffles, french toast or cornbread.

Cinnamon Twists

Ingredients:

1 cup milk, scalded

1/3+ cup margarine

1/2+ cup sugar

1 1/2 tsp salt

2 eggs

2 T yeast

1/4 cup warm water

4-5 cups flour

cinnamon

powdered sugar

water

Melt 1/3 cup margarine in milk. Dissolve yeast in water. Combine and add salt, eggs, flour and 1/2 cup sugar. Dough should be sticky and light. DO NOT KNEAD! Let rise. Roll out to half inch thickness in the shape of a rectangle. Cut in half. Spread margarine on top and dust with cinnamon and sugar. Fold dough over into thirds, lengthwise. Cut into 1 inch sections. Pick up each piece, by the ends, and twist. Dip into melted margarine, followed by sugar and cinnamon. Place lightly on cookie sheet, close together. Let rise 1 hour. Bake for 20 minutes at 350 degrees. Mix together water and powdered sugar and glaze over rolls, while hot.

Cream Cheese Chocolate Chip Cupcakes

Ingredients:

chocolate cupcake batter

8oz cream cheese

1 egg

1/3 cup powdered sugar

1+ cup chocolate chips

Blend cheese, egg and sugar together. Mix in chocolate chips. Prepare cupcake batter as directed. Drop 1 tablespoon of cheese mixture on top of cupcakes, before baking. Don't fill cupcakes as full! Bake as directed. Do not frost.

Basic Granola

Ingredients:

4 cups rolled oats or other grain

1/2 cup honey or pure maple syrup

1/3 cup oil

1/2 tsp vanilla

1 tsp cinnamon

3/4 tsp salt

4oz coconut

1 cup nuts, chopped

1/2 cup sesame seeds

1 cup chopped dates, dry fruit (raisins, craisins, bananas, blueberries, etc.)

Combine honey, oil, vanilla, cinnamon and salt in a bowl. Mix in oats and spread over 2 cookie sheets. Bake for 10 minutes at 350 degrees. Combine coconut, nuts and seeds and add to granola mixture. Bake for 10 more minutes. Remove from oven and mix in fruit. Makes 9 cups.

Flourless Chocolate Cake by Martha Stewart

Ingredients:

10 T margarine

1 lb semi-sweet chocolate

5 eggs, room temperature and separated

1 T sugar

Melt margarine and chocolate together and cool. Mix in egg yolks, one at a time. Whip egg whites with sugar. Mix 1/4 of egg whites into chocolate mixture. Fold in the remaining egg whites. Place parchment on the bottom of cake pan. Pour batter on parchment. Place cake pan in a deep pan of water and bake for 35 minutes at 350 degrees. Cool on rack and place in fridge overnight.

Peanut Butter Cookies

Ingredients:

1 1/4 cup flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup shortening

3/4 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg, well beaten

Cream all ingredients together, adding egg last. Chill. Form into balls and flatten with fork. Bake 8-10 minutes at 375 degrees.

Cheese Cake

Ingredients for crust:

1 1/4 cup graham cracker crumbs

1/2 cup sugar

1/2 cup butter

Ingredients for cake:

24oz cream cheese

6 eggs

1 1/2 cups sugar

3 T lemon juice

dash salt

Ingredients for topping:

1 cup sour cream

1 tsp vanilla

2 T sugar

Mix together crust ingredients. Press to the bottom of a pan. Bake 10 minutes at 350 degrees. Mix cake ingredients in a blender and pour over crust. Bake 1 hour at 350 degrees until set. Mix together ingredients for topping, spread over cake and bake 10 more minutes until set.

Thick 'N' Rich Hot Fudge Sauce

Ingredients:

4oz semi-sweet chocolate

2 T butter or margarine

14oz can sweetened condensed milk (NOT evaporated)

1 tsp vanilla

dash salt

In medium saucepan, over low heat, melt chocolate and butter; stir in remaining ingredients. Cook, stirring constantly, about 5 minutes or until mixture is slightly thickened. Refrigerate leftovers.

To Reheat: In small saucepan, combine sauce with small amount of water; heat slowly, stirring constantly, over low heat.