2011 Church Family Cookbook

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231 Pennsylvania Avenue Etowah, TN 37331 423-263-5531

Our sincere thanks to all those who generously contributed their favorite recipes. Some are treasured family keepsakes and some are new; however, they all reflect the love of good cooking. We hope you will enjoy the many outstanding and treasured recipes on the pages that follow.

Published October 2011

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Our History
From our beginnings at a brush arbor meeting in 1915 to the spacious facilities we occupy today, North Etowah Baptist Church has been about people... reaching, teaching, and caring for people in Jesus name. North Etowah was organized on December 17, 1916, with 30 charter members and currently has over 1,000 members. Originally located on North Georgia Avenue, the church moved to its current location on Pennsylvania Avenue in 1948. Through the years, the church has grown and developed ministries to accommodate the changing needs of people in the Etowah community and around the world. We are committed not only to mission giving, but to going and ministering in Jesus name, whether it be local or abroad. North Etowah Baptist Church is, todays church united in love and purpose to go, reach, teach, and win people for Gods kingdom.

TABLE OF CONTENTS
APPETIZERS & BEVERAGES ........................................ 7 SOUPS, SALADS, & SANDWICHES............................. 19 MAIN DISHES ............................................................... 51 VEGETABLES & SIDE DISHES ................................... 77 BREADS, ROLLS & BREAKFAST ................................. 95 CAKES & DESSERTS ................................................. 115 PIES & PUDDINGS .................................................... 163 COOKIES, CANDY, & ICE CREAM ........................... 181 PICKLES & RELISHES............................................... 199 THIS & THAT .............................................................. 205

Appetizers & Beverages

SEVEN LAYER MEXICAN DIP

1. 2. 3. 4. 5. 6. 7. Spread thin layer of canned refried beans Spread over beans a layer of sour cream Spread layer of jar of salsa, can be mild to hot per taste Sprinkle over layer of shredded cheddar or any blend cheese Sprinkle top with diced fresh tomatoes Sprinkle top with sliced black olives Sprinkle top with diced green onions

Patti Derrick Wheeler

Serve with chips or crackers. I like to use a large shallow dish to serve.

CHICKEN DIP
1 pkg. cream cheese, softened 1 Underwood White Meat Chicken Spread Mix together and serve with crackers.

Tracey Partain

SHRIMP DIP
16 oz. light sour cream 8 oz. light cream cheese, softened 1 pkg. dry mild Italian dressing Mix and thats it. 1 teaspoon lemon juice 1 small bag frozen shrimp

Mary Stone

LAYER TACO DIP

1 pkg. taco seasoning mix 1 large can refried beans 1 (8 oz.) pkg. cream cheese 1 large sour cream 1 (16 oz.) jar salsa 1 can Rotel tomatoes, drained 1 small can sliced black olives 2 cups shredded cheddar cheese

Janet Brown

Mix together the taco seasoning and refried beans. Spread this into a serving dish or platter. Mix together the sour cream and cream cheese, spread this mixture over the refried bean mixture. Next cover with the salsa and the drained Rotel tomatoes. Next layer with the cheddar cheese. Top off with the black olives. Refrigerate until ready to serve. Serve with tortilla chips or crackers.
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MEXI-CORN CHEESE DIP

2 (11 oz.) cans Mexican-style corn, drained 1 cup sour cream cup mayonnaise 1 cup chopped green onion 1 (4 oz.) can diced green chilies, drained 1 (8oz.) pkg. Mexican shredded cheese blend

Judy Duggan
1 teaspoon seasoned salt 1 teaspoon chili powder 1 tablespoon minced garlic 1 fresh jalapeo, chopped

Mix all ingredients together and refrigerate until ready to serve. Serve with tortilla chips or Fritos.

EASY QUESO DIP

1 block of Velveeta cheese 1 can Rotel 1 can chili without beans

Judy Duggan

Heat all on the stove until melted and blended well and then put in a crock pot.

NEIMAN MARCUS CHEESE SPREAD

1 (12 oz.) pkg. Cheddar cheese 1 cup mayonnaise 1 bunch of finely chopped green onions 6-8 slices of crumbled bacon cup slivered almonds

Judy Duggan

Combine all ingredients. Refrigerate and serve with Triscuit crackers.

STUFFED MUSHROOMS
36 large mushrooms, stems removed 1 lb. breakfast sausage, browned and drained Add: 1 pkg. shredded Velveeta cheese.

E.R. (Edna Rose) Rainwater

When cheese melts and blends with sausage, spoon into mushroom caps. Place in preheated 350 degree oven for 20 minutes. Makes delicious appetizers.

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CREAM CHEESE DANISH

2 rolls crescent rolls 2 pkgs. cream cheese 1 cup sugar 1 cup powdered sugar 1 teaspoon vanilla teaspoon lemon juice

Tracey Partain

Spray 9x13-inch Pyrex dish with Pam. Cover bottom with 1 pkg. crescent rolls. Mix all other ingredients and spread over rolls. Cover with other package of crescent rolls. Bake at 350 degrees for 25-30 minutes. Spread icing over it while still warm. Icing 1 cup powdered sugar 1 teaspoon melted butter Just enough water to liquify.

GLAZED PECANS
1 teaspoons instant coffee 2 tablespoons hot water cup sugar 1 tablespoon honey teaspoon salt 3 cups pecan halves

Celia Goodner

Boil all but the pecans. Take off stove and stir in pecans, coating well. Put on a baking sheet sprayed with Pam or lined with parchment paper and bake at 350 degrees for 15 minutes, stirring every 5 minutes. Cool, break apart, and store.

BACON & TOMATO CUPS

Dana Rayburn Holden

8 slices bacon cup mayonnaise 1 tomato, seeded and chopped 1 teaspoon dried basil 3 ounces shredded Swiss cheese cup chopped onion 1-16-ounce can refrigerated buttermilk biscuits (regular size, not Grands) Preheat oven to 375 degrees. Spray a mini muffin pan with Pam. Cook bacon until crisp and drain on paper towels. Crumble bacon into a medium bowl, and mix with tomato, onion, cheese, mayonnaise, & basil. Separate the biscuits into halves horizontally. Press each half into prepared muffin tin. Fill with the bacon mixture. Bake for 10-12 minutes until golden. Repeat with remaining biscuits & filling. Can be baked and reheated.

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YUMMY CHEESE BALL

12-ounce cream cheese lb. ham, chopped fine (like deli ham) lb. grated cheddar cheese cup sour cream cup ready made onion dip chopped green onions to taste crushed pecans

Teresa Sanford

Mix all ingredients together, except pecans and form a ball. It will be mushy while mixing. Put the pecans on the outside of the cheese ball. Wrap with wax paper or Saran wrap. Refrigerate until ready to serve, or you can freeze these for later use. (This recipe makes 1 large cheese ball or you can make 2 small cheese balls.)

CHEESE BALL
2 8-ounce cream cheese, softened 1-8 ounce crushed pineapple, drained cup chopped green pepper 1 tablespoon chopped onion

Dana Rayburn Holden

1 tablespoon seasoned salt 2 cups chopped pecans (1 cup in mixture, 1 cup to roll cheese ball in)

Mix together and form a ball. Roll in pecans. Refrigerate.

CHEESE BALL
1 small pkg. Kraft Velveeta cheese 1 small pkg. Philadelphia cream cheese 1 small jar Old English Sharp Cheddar Cheese Garlic powder, to taste

Celia Goodner

Set out to get soft. Beat by hand and roll in nuts. Keep refrigerated until used. Let set out in warm room 20-30 minutes before serving.

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PARTY CHEESE BALL

April Bowman Preston

2-8oz. pkgs. cream cheese 2 teaspoons Worcestershire sauce 1-8 oz. pkg. shredded sharp cheddar cheese 1 teaspoon lemon juice 1 tablespoon chopped green pepper 1/8 teaspoon cayenne pepper 1-2-ounce jar pimento, chopped 1 cup chopped pecans 1 tablespoon finely chopped onion Combine softened cheeses, mixing well. Add remaining ingredients, except pecans. Mix well. Shape into a ball and chill. Roll in pecans just before serving. This ball keeps well, just reshape leftovers and refrigerate in airtight container.

CHEESE BALL
1 small jar pimento cheese spread 1 small jar pimento and olive cheese spread 2-8-ounce pkgs. cream cheese 1 cup shredded cheddar cheese

Catherine Jones
teaspoon onion salt teaspoon garlic salt teaspoon red pepper

Mix and chill all ingredients. Roll into 1 or 2 logs or balls. Then roll in cup chopped pecans. Refrigerate. Will feed 50 people.

CHEESE BALL
2 pkg. (8 oz.) cream cheese, softened 1 pkg. (8 oz.) Kraft shredded sharp Cheddar cheese cup grated Parmesan cheese cup Miracle Whip dressing

Hailey Rayburn
2 green onion, chopped teaspoon pepper 1 cup chopped pecans Ritz crackers

Beat cheeses and dressing with mixer until well blended. Add onions and pepper; mix well. Refrigerate several hours. Then form a ball and roll in nuts. Serve with crackers and fresh vegetables.

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SAUSAGE BALLS
1 lb. mild sausage 2-8 oz. pkg. shredded cheddar cheese 1 cup Bisquick

Estalene Deakin

Mix well with hands. Form into small balls. Bake at 300 degrees for 15 to 20 minutes and at 350 degrees for 5 minutes more to brown.

PATS PINWHEELS
Step one: Mix together with electric mixer: 2-8-ounce cream cheese 1-1-ounce package Dry Hidden Valley Ranch Dressing Mix Step two: With a wooden spoon stir in: 1 small can sliced black olives, drained (cut each slice in half) 1 small can chopped green chilies, drained 1-4-ounce jar chopped pimentos, drained

Ann Swayne

Directions: Spread evenly onto 8-inch flour tortillas. Roll them up as tight as you can. Cut into half inch slices. Keep refrigerated. (These are better the next day).

SAUSAGE STARS
1 lb. sausage 1 cups sharp cheddar cheese, shredded 1 cups Monterey jack cheese, shredded 1 cup hidden valley ranch dressing 1 (2.25 oz.) can ripe pitted olives, sliced, drained cup sweet red bell pepper, chopped 1 pkg. Wonton wrappers

Judy Bull

In a large skillet over medium heat, brown sausage, drain well. In a bowl combine sausage and remaining ingredients and mix well. Press wonton wrappers onto bottom and up sides of minimuffin cups that have been sprayed with non-stick cooking spray. Fill each mini-muffin cup with sausage mix and bake at 350 degrees for 5 minutes or until golden.

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TEXAS TRASH
2 sticks butter, melted 3 tablespoons Worcestershire sauce 2 tablespoons Tabasco sauce 2 tablespoons garlic salt 1 box wheat square cereal 1 box rice square cereal 1 box cheese straws or crackers 1 lb. pecans 1 box pretzel sticks

Ann Swayne

Mix all ingredients together and bake at 250 degrees 1 hour, stirring every 20 minutes.

LEMON PUNCH (Serves 30)

Boil & dissolve: 1 small pkg. lemon Jell-O or color desired 2 cups sugar 1 quart water Add: 1 quart cold water 1 tablespoon real lemon juice 1-46-ounce can unsweetened pineapple juice

Wanda Slack

Freeze in gallon or gallon containers until ready to serve. When ready to use, thaw mixture until crunchy, then add one 2 liter Ginger Ale at time to serve.

STRAWBERRY LEMONADE
2 pints fresh strawberries, hulled and cut in half 1 cups granulated sugar 3 cups cold water 1 cups freshly squeezed lemon juice (can use bottled kind)

Amy Davis Valentour

1. In a blender or food processor, process the strawberries and sugar until smooth, can add a little of the water to help the process. 2. Combine the strawberry puree, water and lemon juice in a 2-quart container and stir to blend the flavors. 3. Chill until very cold and serve over ice. You can use a gallon of the already made lemonade and it works just fine, and you can add ginger ale to this and it is even better. More like punch. Makes 1 quarts

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CATHY WINSTEADS STRAWBERRY PUNCH

2 large cans Minute Maid Fruit Punch 2 quarts water 2 quarts Ginger Ale gallon vanilla ice cream Fresh strawberries

Pat Burger

OUR HUNGARIAN TEA

Brewed tea made with 6 bags tea leaves. (May steep overnight) 1 cup sugar 2 tablespoons lemon juice to 2/3 cups grape juice concentrate, undiluted

Gizella Bikacsan

Place all the ingredients in a gallon pitcher or jug. Stir carefully. Fill pitcher or jug with tap water, stirring to mix well. Refrigerate. May be used as is for iced tea. Do not fill glass with ice cubes; may add 1 or 2 cubes if desired. May also be heated for hot tea as necessary. Makes 1 gallon.

PAULAS FRUIT TEA

6 regular size tea bags 4 cups boiling water 1 to 1 cups sugar 1 (6 oz.) can frozen orange juice 1 (6 oz.) can frozen lemonade 10 cups water

Ann Swayne

Steep tea bags in boiling water for about 5 minutes. Add remaining ingredients and serve over ice. It is a very refreshing drink.

SMOOTHIE

Weight Watchers

Celia Goodner

1 cup milk cup fat-free plain yogurt (I use flavored yogurt) 1 cup frozen fruit 2 tablespoons fat-free, sugar-free vanilla pudding mix Combine all ingredients and mix in blender. 5 points

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CHOCOLATE PEANUT BUTTER BREAKFAST SMOOTHIE Celia Goodner

1 cup skim milk or light vanilla soy milk 1 tablespoon cocoa powder 1 teaspoon peanut butter 1 medium sized banana Place all ingredients into blender and mix until smooth. Serve on ice, if desired.

INCREDIBLE CHOLESTEROL-LOWERING DRINK

2 cups cranberry juice 2 cups white grape juice 2 cups apple juice 1/3 cup apple cider vinegar Drink an 8-oz. glass every morning and evening.

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Soups, Salads, & Sandwiches

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ANNS 8 CAN SOUP

Ann Swayne

Brown and drain 1 lb. hamburger meat and place it in a crock pot. Open but dont drain the following cans and add to crock pot; cook on low. Can be left on for several hours. Makes enough for 8-10 adults. 1 can rotel diced tomatoes with chilies 1 can diced tomatoes 1 can Veg-All 1 can whole kernel corn 1 can chili with beans 1 can chili without beans 1 can tomato soup 1 can vegetable soup

TACO SOUP WITH BLACK BEANS

1 lb. ground beef, browned & drained 28-ounce can crushed tomatoes 15-ounce can corn, undrained 15-ounce can black beans, undrained 15-ounce can red kidney beans, undrained 1 envelope dry Hidden Valley Ranch Dressing Mix

Tracey Partain
1 envelope dry taco seasoning 1 small onion, chopped tortillas or corn chips shredded cheddar cheese sour cream

Combine all ingredients, except chips, cheese, and sour cream in a slow cooker. Cover and cook on low 4-6 hours. Garnish individual servings with chips, cheese, and sour cream.

TACO SOUP
1 pkg. chicken breast cup onion, chopped 1 chopped pepper, hot or mild 1 pkg. taco seasoning 1 can tomato sauce or chopped tomatoes 2 cans beans, any variety 1 can rotel tomatoes 1 can chicken stock

Hailey Rayburn

Chop and brown chicken in a big pot. Add onions and peppers to cook. Add other ingredients and simmer. Add water to thin, if needed. Top with sour cream and cheese.

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TACO SOUP
1 lb. gr. beef, browned 1 can Mexican corn 2 cans tomato sauce 2 cans pinto beans 1 can black beans 1 pkg. dry ranch dressing mix 1 pkg. taco seasoning 1 can rotel diced tomatoes

Tammy Myers

Pour over tortilla chips and top with sour cream.

ANGIES TACO SOUP

2 lbs. ground beef 1-1.25 oz. pkg. taco seasoning mix 1 cups water 1-15 oz. can mild chili beans 1-15.25 oz. can whole kernel corn, drained

Ann Swayne
1-15 oz. can pinto beans, rinsed & drained 1-14.5 oz. can stewed tomatoes 1-10 oz. can diced tomatoes with gr. chile peppers 1-4 oz. can chopped green chilies 1-1 oz. pkg. ranch salad dressing mix

Cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Add that and remaining ingredients into a large crock pot or saucepan. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

BAKED BEAN SOUP

2 cups leftover baked beans, juice and all 2 cups water 1 large onion, chopped 2 cups canned tomatoes, undrained & chopped 1 tablespoon butter salt & pepper to taste

Brenda Walden

Put beans, onion & water into a large pot & simmer slowly for 1 hour. Remove from heat and run through a sieve or food mill (opt.). Return to pot, add tomatoes to the bean mixture & simmer 1 hour longer. Add salt, pepper & butter. Serves 4. Good reheated. Good with cornbread or crackers!

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CALICO BEANS
FrySautCombine lb. bacon (4 slices) 1 lb. hamburger & cup chopped onion 1 large can pork & beans 1 (16-ounce) can lima beans cup ketchup 2 tablespoons mustard 2 tablespoons vinegar

Brenda Walden & Linda Thomas

1 (16-ounce) can kidney beans

Mix-

2-3 tablespoons brown sugar salt & pepper to taste

Bake at 350 degrees for 1 hour or cook in crock pot 3-4 hours. Freezes well.

CALICO BEANS
1 lb. ground beef lb. bacon, cut into small pieces cup brown sugar cup ketchup 1 cup chopped onion 2 teaspoons vinegar 2 cans pork & beans 1 can lima beans 1 can kidney beans

Sue Morgan

Fry until done, ground beef and bacon and drain. Put this and all the rest of the ingredients into 2 quart casserole dish. Stir well. Bake at 350 degrees for 40 minutes.

CHUCKWAGON BEANS
1 lb. ground chuck, browned, added to: 2 cans (21 oz.) baked beans 1 can (16 oz.) kidney beans 1 envelope Lipton onion soup mix 1 cup ketchup 2 tablespoons mustard 2 teaspoons cider vinegar cup water

Sue Morgan

Makes 3 quart casserole. Bake at 400 degrees for 30-40 minutes. Can, also, be cooked in crock pot. Excellent that way.

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CREAM OF POTATO SOUP

2 cups small diced, pared, raw potatoes 2 minced medium onions 2 stalks celery, including leaves, diced 2 cups boiling water 4 tablespoons butter or margarine

Brenda Walden
3 tablespoons flour 1 tsp. salt or pinch of Ms. Dash tsp pepper 2 cups milk

Cook potatoes, onions, celery in boiling water, covered, until tender. Melt the butter in pan and add flour. Stir until smooth; then add seasonings & milk. Cook while stirring until smooth & thickened. (Easy to stick on bottom of pan). Run through sieve, if you dont like lumpy soup. Add to all ingredients in potato mixture. Heat & Serve. App. 6 Servings.

POTATO SOUP
10 diced potatoes, cooked 30 min. 1 tablespoon parsley 2 chopped onions 2 shredded carrots stick butter 1-12-ounce can of evaporated milk 1 can cream of celery soup salt to pepper to taste

Wanda Slack

Cook all ingredients until well blended.

POTATO SOUP
2 cans fat-free chicken broth 1 lb. frozen hash browns

Weight Watchers

Celia Goodner

cup water 1 pkg. fat-free Pioneer white gravy mix

Cook hash browns in chicken broth until tender. Mix gravy mix and water, and pour into potato mixture. Note: you may add celery, onions, or carrots to this recipe. One point per 1 cup serving. For extra points, add shredded low-fat cheddar cheese.

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POTATO SOUP
2 cans of chicken broth 1 can of cream of chicken soup 1-8-ounce cream cheese

Dana Rayburn Holden

1 pkg. REAL bacon bits 8 cups diced potatoes

Heat together first four ingredients over medium heat and whisk until well blended. Meanwhile, cook potatoes until tender, then drain. Add potatoes to above mixture and heat thoroughly. Salt and Pepper.

POTATO SOUP
6-8 cubed potatoes, cooked 2 cans chicken broth 1 can cream of chicken soup 1-8-ounce cream cheese 1 pkg. real bacon bits

Judy Duggan

Combine chicken broth, soup, cream cheese, and bacon bits in a large soup pot. Heat until cream cheese has melted. Peel and cube potatoes. Boil and drain. Add potatoes to hot mixture and cook about 15-20 minutes.

POTATO SOUP
Potatoes, cubed Onion, chopped Celery, chopped 1 stick butter salt to taste

Celia Goodner

Cover with water and cook in a heavy saucepan until potatoes are done to taste. Mix flour and pepper to taste in measuring cup with broth from potatoes to make a paste. Add of a medium can of cream and mix until smooth. Pour into potato mixture along with remainder of cream. Simmer until flour is not lumpy. Dont allow to scorch. I dont use exact measurements, but dont use too much flour or that will be all you taste.

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LOADED POTATO SOUP

3 lbs. red potatoes cup margarine, melted cup flour 8 cups half & half cream 1-16 oz. Velveeta cheese, melted white pepper & garlic to taste 1 teaspoon hot pepper sauce lb. bacon, fried crisp 1 cup cheddar cheese

Sue Morgan

Chop potatoes into inch cubes. Put in a Dutch oven and cover with water and bring to a boil. Boil 10 minutes or until cooked. In a separate Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and add half & half. Stir continuously until liquid begins to thicken. Add Velveeta and stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder, and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup in bowls and top with bacon and shredded cheese, chives, and parsley. Serves 8.

FREE SOUP
1 large can tomato juice 1 can green beans cup chopped celery 2 tablespoons onion flakes 1-2 tablespoons bouillon

Brenda Walden
head cabbage, shredded throw in any leftover broccoli, squash or cauliflower

Cook all ingredients together until tender. Eat any amount of this soup whenever you want it. The more you eat the better you will feel & the faster you will lose weight.

CHICKEN SOUP

Celia Goodner

Stew chicken or 6 breasts until tender. Remove from the bone. Add this to broth along with 3 carrots, diced and boil this for 30 minutes. Add 3 potatoes, diced, 1 medium tomato, diced, and 1 medium onion, diced. Boil for 20 minutes. Add cup uncooked rice and boil for 10 minutes. Can add 1 can vegetable soup, salt and pepper to taste.

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HOMEMADE CHICKEN NOODLE SOUP

Judy Duggan

1 lb. chicken (I use chicken breast) 1 pkg. frozen peas and carrots or Veg-all 1-6 or 8-ounce pkg. egg noodles salt & pepper to taste 1 can cream of chicken soup Stew chicken in plenty of water. Lift chicken out and cooked noodles in broth until tender (adjust amount of liquid for amount of soup desired.) Add canned soup, cubed chicken, peas and carrots and salt and pepper. Simmer 10-15 minutes.

CHICKEN CORN CHOWDER

4 chicken breasts 2 cans whole kernel corn 5 cans (family size) cream of chicken soup 1 pkg. shredded Velveeta cheese

Candy Rogers
3 celery stalks, diced 1 onion, diced 1 small jar diced pimentos 1 cup milk

Put chicken, onions and celery in pot and cover with water. Cook over medium heat until chicken is done. Take chicken out and dice. Add chicken back to water and add soup, corn, and pimentos to mix. Mix well and add cheese and milk. Stir constantly to prevent sticking and once cheese is melted, serve and eat.

CABBAGE BEEF SOUP

1 head cabbage 1 large onion, chopped 1 teaspoon pepper 1 teaspoon salt 1 teaspoon sugar

Judy Duggan
1-16-ounce dark red kidney beans, undrained 1-46-ounce V-8 Juice 1 pkg. dry onion soup mix 1 lb. ground beef, browned & drained

Combine all ingredients and cook several hours on low.

DADS CABBAGE SOUP

1 small cabbage head, cut up 2 large cans kidney beans 2 large cans tomato juice lb. or less ground beef, browned 1 bell pepper

Randal Carroll

Boil in large boiler until cabbage is done. Add lots of TLC.

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SANTE FE SOUP
1 lb. ground beef, browned 1 can (15 oz.) kidney beans 1 can (15 oz.) black beans 2 small cans shoe peg corn 1 large can diced tomatoes 1 tomato can of water 2 pkgs. taco seasonings 1 pkg. hidden valley ranch dressing

Celia Goodner

Mix all together in a pot and simmer for 45 minutes. Serve with Frito corn chips, grated cheddar cheese, and sour cream.

GARDEN VEGETABLE SOUP

2/3 cup sliced carrots cup diced onion 2 minced garlic cloves 3 cups fat-free broth beef, chicken, or vegetable 1 cups diced green cabbage

Weight Watchers

Celia Goodner

cup green beans 1 tablespoon tomato paste teaspoon dried basil teaspoon dried oregano, teaspoon salt cup diced zucchini

Spray a large saucepan with nonstick cooking spray, heat. Saut the carrots, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot. 0 points.

CORN BEEF SALAD

1-12 oz. corned beef 4 medium potatoes, peeled cup chopped celery 4 dill pickles, finely chopped cup minced onion 1 teaspoon salt 1 cup salad dressing 2 tablespoons lemon juice 2 teaspoons mustard 1 tablespoon Worcestershire sauce pepper to taste

Pat Burger

Chill corned beef. Cook, dice and chill potatoes. Mix first five ingredients and chill. Blend remaining ingredients and chill 1 hour. Combine all.

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MY FAVORITE CHICKEN SALAD

6 chicken breasts* 1 cup chopped celery small chopped onion cup sour cream cup miracle whip Salt & pepper to taste 3 tablespoons sugar 1 teaspoon dry mustard 1 cup seedless grapes, cut in half 1 cup chopped pecans 1 cup pineapple tidbits 2 tablespoons vinegar

Judy Bull

*May, also, use turkey breast in place of chicken Boil chicken breasts until done with some seasoning for flavor. Remove any skin, let cool. Chop chicken into large chunks and add celery, onion, salt and pepper. In a separate bowl, add sour cream, miracle whip, vinegar, sugar and dry mustard. Pour over chicken. Add grapes, nuts and pineapple. Stir and let set in refrigerator for at least 3 hours. Taste and correct seasonings again, if necessary. It is important not to re-salt until this resting process is done to avoid over salting.

CHICKEN SALAD
2 cups cooked chicken, shredded cup chopped pecans 1 small carrot, chopped fine 10 sweet gherkin pickles, finely chopped Mix and serve on croissants. cup celery, finely chopped cup mayonnaise dash of paprika salt and pepper to taste

Wanda White

ROTISSERIE CHICKEN SALAD

Debone 1 bought Rotisserie chicken Chop desired amount of celery 1 small can of pineapple tidbits, drained 1 cup chopped pecans 2 tablespoons honey Mix all with mayonnaise.

Edna Rose Rainwater

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HOT CHICKEN SALAD

2 cups boiled chicken breasts, cut up or canned chicken 1 can cream of chicken soup 1 tablespoon lemon juice cup chopped onion cup Pepperidge Farm Herb Seasoned 1 cup diced celery stuffing mix 3 hard boiled eggs, diced teaspoon black pepper 1 can water chestnuts, chopped cup mayonnaise pack Ritz crackers, crumbled stick margarine, melted

Mary Janes

Mix all ingredients together except Ritz crackers and butter. Place in greased baking dish. Bake at 350 degrees for 30 minutes or until bubbly hot. Combine Ritz cracker and melted margarine. Crumble over top of dish and return to oven for about 5 minutes.

CRANBERRY SALAD
1 box cranberries Grind and add 2 cups sugar, let set overnight. Drain & add: 1 cup chopped nuts 1 small can pineapple tidbits

Celia Goodner

1 cup seedless grapes 1 small Cool Whip

Mix and refrigerate until ready to serve.

CRANBERRY SALAD
1 cup sour cream cup sugar 1-3 oz. cream cheese or of 8 oz. cream cheese

Celia Goodner
2 cans whole cranberry sauce (jellied) 1-8 oz. can crushed pineapple, well drained 1-8 oz. Cool Whip

Combine sour cream, sugar and cream cheese, mix well with mixer. Add cranberries and pineapple to above mixture, (DO NOT USE MIXER WHEN ADDING CRANBERRIES AND PINEAPPLE). Fold in Cool Whip. Spray dish with Pam. You may use one dish or two or three small dishes. Freeze until read to serve.

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FROZEN CRANBERRY SALAD

1 (14 ounce) can sweetened condensed milk cup lemon juice 1 (15 ounce) can whole cranberry sauce 1 (20 ounce) can crushed pineapple, drained cup chopped nuts 1 (9 ounce) container frozen whipped topping, thawed

Mary Heather West

Combine sweetened condensed milk and lemon juice. Stir in cranberry sauce, pineapple, and nuts. Fold in whipped topping, and then pour mixture into a 9x13 dish. Freeze. Allow to remain at room temperature 15-20 minutes before cutting into squares. Yields: 16-20 servings. Option: serve as dessert.

CRANBERRY SALAD
2 cups fresh cranberries 1 cup celery 4 apples 1 cup chopped pecans 1 cup boiling water

Janet Brown
1 cup apples 2 cups crushed pineapple, drained 2 small pkgs. cherry Jell-O 1 cups sugar

Coarsely chop the cranberries, celery, and apples; put in a large mixing bowl. Stir in pecans and pineapples. Stir completely. In pan on stovetop, boil the water. At boiling, empty the packages of Jell-O and sugar. Stir until completely dissolved. Let cool just a little. Pour this mixture into the mixing bowl. Stir thoroughly. Pour mixture into a serving bowl and chill overnight.

CRANBERRY SALAD DESSERT

Charlotte Preston

[Received from Telmer Holcombe (mother) 30 years ago] 1 lb. fresh cranberries, crushed in blender cup sugar; mix & let stand overnight in refrigerator Add large can of pineapple 1 cup ground nuts (walnut or pecan) 1 pkg. cranberry or orange Jell-O (make the Jell-O according to pkg. directions). Fold together and refrigerate to allow mixture to gel.

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CRANBERRY RELISH
1 pkg. fresh cranberries, washed 1 small pkg. cherry Jell-O 1 cup sugar cup pecans orange zest

Dana Rayburn Holden

Grind cranberries, orange zest, and pecans in food processor. Place in a separate bowl; add sugar, and mix well. Allow to soak in sugar. Mix Jell-O according to directions on box. Place cranberry mixture in a shallow serving dish. Pour hot Jell-O over mixture. Refrigerate.

TAFFY APPLE SALAD

cup sugar 1 tablespoon cornstarch 2 tablespoons lemon juice 1 egg, beaten 1 cups miniature marshmallows

Celia Goodner
1-20 oz. can pineapple chunks 1-8 oz. Cool Whip 3 med. delicious apples, cored & chopped 2 cups miniature marshmallows peanuts

Dressing: In heavy saucepan, mix sugar, cornstarch, lemon juice, egg and juice from pineapple. Cook over low heat, stirring constantly until mixture thickens (about 5 minutes). Cool. Stir in whipped topping. In a large bowl, mix apples, pineapple chunks, marshmallows and peanuts. Toss with dressing and refrigerate 2-3 hours. Yields: 10 servings.

CARAMEL APPLE SALAD

12 oz. Cool Whip, fat-free 4 small apples 12 oz. dole crushed pineapple in juice

Weight Watchers

Celia Goodner

1 pkg. Jell-O fat-free sugar-free instant butterscotch pudding, prepared with skim milk

Stir together Cool Whip and Jell-O mix until well-blended. Wash and chop apples, leaving the peeling on. Stir pineapple and apples into mixture. Refrigerate. 2 points each serving.

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ANNIE WATSONS MAGNOLIA SALAD

tablespoon self rising flour lb. marshmallows 1-2 can crushed pineapple, drained 1 cup pecans pt. whipping cream 3 egg yolks, beaten 1 tablespoon sugar 1 tablespoon pineapple juice cup sweet milk

Celia Goodner

Cook beaten egg yolks, sugar, flour, milk, pineapple juice and marshmallows in a double boiler until thick. Cool and add pineapple, pecans, and whipping cream. Add maraschino cherries on top, if desired.

GRAPE SALAD
2 lbs. red grapes 3 lbs. white or black grapes 8 oz. cream cheese 8 oz. sour cream

Catherine Jones
cup white sugar teaspoon vanilla cup brown sugar cup chopped pecans or walnuts

Wash grapes a couple of times and set them aside to drain. Mix the cream cheese, sour cream, white sugar, and vanilla together. Blend these until they are creamy smooth. Put grapes in a large bowl and pour the mixture over them. Stir until all the grapes are evenly covered. Sprinkle the brown sugar over mixture and add pecans. Let set in refrigerator over night. Next morning stir mixture and serve or put back in refrigerator until later.

GRAPE SALAD
2 lb. white seedless grapes 2 lb. red seedless grapes 1 (8 oz.) cream cheese 1 (8 oz). sour cream cup sugar 1 teaspoon vanilla Topping: 1 cup brown sugar cup chopped pecans

Ann Swayne

Combine grapes in bowl. Mix together cream cheese, sour cream, sugar and vanilla. Pour over grapes. Mix topping and sprinkle on top of grape mixture. Chill and serve.

33

COOKIE SALAD
1-3-ounce pkg. instant vanilla pudding 1 cups buttermilk 1-8-ounce carton Cool Whip

Wanda White
1 can mandarin oranges, drained 1-15 oz. can pineapple tidbits, drained 1 pkg. fudge stripped cookies, broken into small pieces

Mix pudding & buttermilk. Add rest of ingredients, except cookies. Add cookies just before serving.

DELICIOUS FROZEN SALAD

Pat Burger

This was my dear friend Joy Edgmons recipe. She has gone home to be with Jesus so this recipe is in her memory. It is really good along with being very easy and quick. We both hope you enjoy it. 1 can whole berry cranberry sauce, not drained 1 medium can pineapple, drained 1 can eagle brand milk 1 large Cool Whip 1 cup chopped nuts

Stir well and freeze until 30 minutes before using. (You do not have to freeze it. It is just as good placed in the refrigerator until time to use, overnight at least).

CINNAMON SALAD
cup red hot red hearts 2 cups water 4 cups thick applesauce 2 pkgs. cherry Jell-O cup chopped walnuts, opt.

Charlotte Preston

Combine candy and water in sauce pan, bring to a boil, stir until dissolved, remove from heat and add Jell-O. Cool slightly, add applesauce. Pour into dish to cool. Refrigerate. Top with Cool Whip.

34

CRUNCHY ROMAINE SALAD

1 bunch broccoli, chopped 1 head romaine lettuce, broken 2 cups fresh spinach, torn 4 green onions, chopped

Pat Burger

8 oz. pkg. raisins 1 cup walnuts or pecans 4 tablespoons margarine, melted 1 bag ramen noodles, broken & uncooked without seasoning packet

Put nuts and noodles in margarine to brown and put on paper towel to cool, drain. In a large bowl mix greens and onions. Dressing cup olive oil cup sugar 1 tablespoon soy sauce

salt & pepper cup wine vinegar

Mix all together. Fold in noodles, nuts, raisins and dressing and toss as needed.

CINDYS SPECIAL SALAD

1 cup Wesson vegetable oil cup red wine vinegar (Reese) cup sugar 1 clove garlic, chopped teaspoon salt teaspoon paprika teaspoon white pepper

Pat Burger

Mix in jar and set in refrigerator for one week. Shake every day. (If you dont have time to make the dressing, just buy some good Raspberry Walnut Vinaigrette dressing). Romaine lettuce Boston lettuce Monterrey Jack cheese, fancy spread, grated strawberries, sliced chopped walnuts

Layer and pour dressing on top, just before serving.

35

FRESH SALAD
Salad greens 1 cup Feta cheese, crumbled 1 orange bell pepper, cubed cup pecans, chopped Dressing: 2 tablespoons Dijon mustard 2 tablespoons honey cup balsamic vinegar cup white vinegar

Dana Rayburn Holden

1 cup oil 1 or 2 garlic cloves, chopped fine salt & pepper

Whisk together and store in a cruet or jar. Put nuts on last.

APRICOT SALAD
1-15 oz. crushed pineapple in its own juice 2 small or 1 large box apricot Jell-O 2 cups buttermilk 12 oz. Cool Whip

Pat Burger

In pot on stove, put pineapple; heat and add Jell-O until it dissolves. Take off heat and let cool 10 to 15 minutes. Stir in buttermilk, blend and add Cool Whip. Refrigerate.

PINEAPPLE ORANGE CONGEALED SALAD

1-20-oz. can crushed pineapple in heavy syrup 2-3-oz. boxes of orange Jell-O

Joan Kirkland

Heat pineapple just to boiling. Remove from stove and add to dry Jell-O mix. Let cool. Mix on lowest speed of blender: 1&1/3 cups buttermilk, 1 teaspoon vanilla extract, and pineapple mixture. Add 12 oz. carton of Cool Whip to mixture. Mix well. Add cup walnut pieces and 1 cup miniature marshmallows. Pour into Jell-O mold or bundt pan sprayed with Pam. Chill thoroughly.

36

FROZEN CHRISTMAS SALAD

12-ounce Cool Whip, thawed 1 can eagle brand milk 1 can cherry pie filling cup miniature marshmallows

Gilda Barber

1-20-oz. can crushed pineapple, undrained 1 can blueberries, drained 1 cup pecans, chopped

Mix Cool Whip with eagle brand milk. Add rest of ingredients and put in a large Pyrex dish (9x13) and freeze. Remove from the freezer 15 minutes before serving and cut into squares.

FRUIT SALAD
1 large can pineapple chunks with juice 1 large can sliced peaches with juice Strawberries, chopped Bananas, sliced Blueberries Grapes

Christopher Carroll

Mix all together and serve with whipped topping or your favorite pound cake.

FESTIVE FRUIT SALAD

1-3-ounce cook and serve vanilla pudding and pie filling 1 cups pineapple juice

Mary Janes

Mix and boil on medium heat until sauce is clear. Cool completely and pour over: 1 kiwi, sliced 1 lg. can mandarin oranges, drained 1 sliced banana 1 large can pineapple chunks, drained Mix well and chill. 1 jar maraschino cherries (stemmed and drained) 1 cup red or green grapes 1 cup blueberries

WATERGATE SALAD
1 20-ounce can crushed pineapple in juice, undrained 1-3.4 oz. size Pistachio flavor Jell-O instant pudding 1 cup jet-puffed miniature marshmallows Combine ingredients and refrigerate 1 hour.

Wanda Slack
1 cups thawed Cool Whip cup chopped pecans

37

WATERGATE SALAD
1 pkg. instant pistachio pudding & pie mix 1 carton Cool Whip 1 small can crushed pineapple with juice 2 cups miniature marshmallows

Patti Derrick Wheeler

Mix dry pudding mix and Cool Whip well. Fold in pineapple and marshmallows and chill. Can add chopped pecans to taste and decorate with cherries if desired.

ORANGE PINEAPPLE SALAD

1 lb. cottage cheese 1 small pkg. orange Jell-O, dry 1 large Cool Whip Mix everything and chill.

Patti Derrick Wheeler

1 small can crushed pineapple, drained 1 small can mandarin oranges, drained 2 tablespoons sour cream

EXTRA SPECIAL SALAD

1 box lemon Jell-O 1 med. can crushed pineapple, drained (reserve juice) 1 pkg. Dream Whip 8 oz. cream cheese 1 cup pineapple juice 2 eggs, well beaten cup sugar 2 tablespoons flour nuts

Faye Bledsoe

Prepare Jell-O according to directions on box. Pour into square Pyrex dish. When Jell-O begins to set, add crushed pineapple. Prepare Dream Whip according to directions on package, and then add cream cheese. Whip together and spread over chilled Jell-O. Mix pineapple juice, eggs, sugar and flour and cook in double boiler until thickens (about 5-8 minutes). Let cool and pour over Dream Whip layer. Sprinkle with nuts and place in refrigerator until ready to serve.

38

BAKED PINEAPPLE
2-20-ounce cans chunk pineapple, drained, but save the juice 2 cups grated mild cheddar cheese 1 cup sugar 3 tablespoons flour 4 tablespoons pineapple juice 1 stick butter, melted 1 cup Ritz crackers, crushed

Wanda Slack

Mix sugar and flour and add pineapple juice and then add melted butter. Next, add pineapple and cheese to above mixture. Mix well. Bake at 350 degrees for 20 minutes. Lower heat to 300 degrees and bake 20 minutes more. Remove from oven and top with Ritz crackers. Put back into oven just long enough to warm crackers.

SHOE PEG SALAD

1 can green peas 1 can shoe peg corn, white 1 can French style green beans 1 bunch green onions or reg. chopped onion 1 small jar pimento cup vinegar cup sugar 1 teaspoon salt 2 teaspoons pepper cup oil

Patti Derrick Wheeler

Drain vegetables and put into a bowl. Mix all other ingredients and pour over veggies. Let set overnight.

BROCCOLI & CAULIFLOWER SALAD

1 head of cauliflower, broken as desired 1 small jar of chopped pimentos 2 stalks of broccoli, broken as desired 1 small onion 1 green bell pepper 1 carrot shredded, a few radishes, sliced and a cucumber, sliced Dressing 1 cup mayonnaise cup apple cider vinegar Mix and marinate overnight.

Linda Thomas

cup sugar a dash of salt

39

BROCCOLI SALAD
2 lb. fresh broccoli flowerets cup raisins 1/3 cup finely chopped red onions Dressing 1 cup mayonnaise cup sugar 6 slices cooked, crisp bacon, crumbled cup sunflower seeds

Faye Bledsoe

2 tablespoons vinegar fresh ground pepper

Toss together broccoli, raisins, red onions and bacon in a large bowl. Prepare dressing by mixing mayonnaise, sugar, vinegar and pepper. Mix with salad ingredients and refrigerate, covered, for at least 2 hours. Toss with sunflower seeds just before serving. Yields 10-12 servings.

BROCCOLI SALAD
1 large head broccoli 5 green onions Chop and mix in large bowl. Dressing: 1 cup mayonnaise 2 tablespoons vinegar cup sugar Mix and pour over salad. 10 slices of cooked bacon, crumbled cup raisins

Karen Randolph

CORNBREAD SALAD
1 pkg. of Jiffy corn muffin mix 2 cans of pinto beans, drained and warmed 1 can of corn, drained 1 tomato, diced 1 bunch of green onions, finely chopped

Tracey Partain
1 bag of shredded cheese 1 pkg. dry Hidden Valley Ranch Dressing 1 cup mayonnaise 1 cup sour cream

1. Prepare cornbread. 2. Mix dry ranch mix with mayonnaise and sour cream. 3. Layer items as follows: Cornbread (bottom), pinto beans, corn, tomato, onion, cheese; dressing on top

40

CORNBREAD SALAD
pan of cornbread 1 can pinto beans 1 cup tomatoes, chopped 1 cup cucumber, chopped 1 cup mayo with cup pickle juice cup onion, chopped cup green pepper, chopped cup sweet relish cup bacon bits

Estalene Deakin

1. Bottom layer: cornbread 2. Pinto beans 3. Next six ingredients (veggies, sweet relish & bacon) Then mix mayo with cup juice from relish and pour over veggies. Then last layer will be another layer of cornbread. Chill.

CORN SALAD
Mix these ingredients together: 2 cans whole kernel corn, drained 2 cups shredded cheddar cheese 1 cup green bell pepper, diced 1 cup onion, diced 1 cup Hellmanns mayonnaise

Tracey Partain

1 bag chili cheese Fritos (do not mix Fritos until ready to serve. Chips will get soggy). You may want to mix Fritos with corn mixture, if not serving a large group.

EASY CORN SALAD

1 can corn, drained (I use white/yellow mix) 1 can diced tomatoes, drained Chopped sweet onions Chopped green pepper, opt. Lite Zesty Italian dressing Make the night before.

Carolyn Moore Wilson

41

ORIENTAL SALAD
2 pkgs. broccoli slaw 2 pkgs. almonds, sliced 2 pkg. beef roman noodles Dressing: 1 cup vegetable oil cup sugar

Cindy Jenkins

1/3 cup white sugar 2 pkgs. seasoning from noodles.

Prepare dressing and set aside. Before serving, break up noodles, and then mix with broccoli slaw and almonds. Then prepare the dressing by adding it to noodle mix. Mix well before serving.

THREE BEAN SALAD

1 can French cut green beans 1 can yellow wax beans 1 can kidney beans cup diced green pepper cup chopped onion

Lillian Jeralds

Drain beans and mix with onions and pepper. Mix together: cup oil cup sugar teaspoon black pepper

cup cider vinegar 1 teaspoon salt

Mix until sugar is completely dissolved. Pour over bean mixture. Refrigerate over night before serving.

42

HOMINEY SALAD
1-14.5 oz. can golden hominy, rinsed and drained 1-14.5 oz. can white hominy, rinsed and drained 2 cups chopped fresh tomatoes lb. (1 cup) sharp Cheddar cheese, shredded cup mayonnaise cup chopped green bell pepper cup chopped red bell pepper 4 scallions, roots trimmed, white and green parts chopped 2 tablespoons chopped fresh cilantro leaves 1 teaspoon chili powder 1 teaspoon cumin seeds 1 teaspoon salt

Violet Stokes

In a large bowl, combine the hominy, tomatoes, cheese, mayonnaise, bell peppers, scallions, cilantro, chili powder, cumin, and salt. Toss well to combine. Refrigerate for at least one hour before serving. If you can only find one type of hominy, white or yellow, go with it. Likewise, if the canned hominy has chili spices in it, you can use that as well. Yields 8 serving.

SEVEN LAYER SALAD

1 lb. bacon 1 cups mayonnaise 1 large head iceberg lettuce, 2 tablespoons white sugar rinsed, dried, & chopped 2/3 cup grated Parmesan cheese 1 red onion, chopped 1 (10 oz.) pkg. frozen green peas, thawed 1 (10 oz.) shredded Cheddar cheese 1 cup chopped cauliflower

Teresa Sanford

1. Place bacon in a large deep skillet. Cook over medium heat until evenly brown. Crumble and set aside. 2. In a large bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. 3. Prepare the dressing by whisking together the last three ingredients: mayonnaise, sugar, and parmesan cheese. Drizzle over salad and refrigerate until chilled.

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PASTA SALAD
1 box of pasta (your choice) 3 stalks chopped celery red onion, chopped 2 small cans diced black olives

Edna Rose Rainwater

Combine all with a small bottle of Zesty Italian dressing. Chill. You may have to add more dressing as pasta absorbs it a lot.

PASTA SALAD
1 lb. box of pasta (macaroni, spaghetti, your choice) 1 bell pepper, minced 1 small onion, chopped 1-16-ounce Italian salad dressing

Chace Carroll

Cook pasta until tender. Drain and rinse in cold water. Combine all ingredients in a large bowl. Toss and serve or chill for 1 hour before serving.

NEPTUNE SALAD
1 box small pasta shells, cooked 1 pkg. cooked medium shrimp 1 pkg. imitation crab meat 3 spring onions, chopped (green & all) 3 stalks celery, chopped

Edna Rose Rainwater

Mix all together with mayonnaise. Pasta will absorb, so you may need to add more before serving.

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SEAFOOD SALAD
1-2 cups baby shrimp 1 pkg. imitation crab meat 1 cup (uncooked pasta, macaroni or shells) cooked and drained 1 can black olives, sliced mushrooms, opt. 1 onion, diced 1 green pepper, diced fine 1 teaspoon curry powder 1 teaspoon Old Bay seasonings salt and pepper to taste

Judy Bull

Mix all together with mayonnaise or ranch dressing to taste. You may also add chopped celery and chopped tomatoes.

FRENCH DRESSING
2/3 cups sugar 1 cup cooking oil 1 can tomato soup cup apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon pepper

Gizella Bikacsan

Combine all the ingredients in a quart jar. Stir or shake well and add whole peeled onion or 1 tablespoon dried minced onion or onion flakes. If using whole onion, keep onion in dressing until all is used.

COLD SLAW
6 cups cabbage, finely grated 2 cups carrots (I use mini carrots), finely grated teaspoon salt teaspoon black pepper 2 tablespoons sugar or Splenda 1 cups mayonnaise Mix all ingredients thoroughly.

Wanda Slack

45

KFC STYLE COLE SLAW

8 cups finely chopped cabbage cup carrots, shredded 1/3 cup sugar teaspoon salt cup milk cup mayonnaise cup buttermilk 1 tablespoons white vinegar 2 tablespoons lemon juice

Dianne Davis

In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice. Beat until smooth. Add the finely chopped cabbage and carrots and mix well. Cover and refrigerate.

DONALD RULES SLAW

1 egg cup sugar cup water cup vinegar 1 head cabbage grated carrots, opt. cucumber, opt. celery, opt. mustard salt, pepper, & celery salt to taste

Mix first 4 ingredients in order given. Bring mixture to a boil. Set off the stove and cool. Grind cabbage. Add salt, pepper, and celery salt to taste. Stir in cooled dressing and prepared mustard to taste. Refrigerate. Per Donalds wife Lena this slaw will keep indefinitely. She added grated carrots, cucumber and celery to make coleslaw for the table.

OVERNIGHT SLAW
1 medium size cabbage head, grated 2 small onions 1 green pepper, diced Mix these 3 ingredients together and pour cup sugar or Splenda over them. 1 teaspoon dry mustard 1 teaspoon celery seed 1 teaspoon sugar 1 teaspoon salt cup oil cup vinegar

Judy Bull

Bring this to a boil and pour over cabbage mixture. Let set for 8 hours.

46

HOT SLAW
1 large firm head cabbage 3 medium onions 8-10 TORRIDO chili peppers Small amount of juice from peppers cup mustard cup mayonnaise 1 teaspoon sugar salt to taste

Celia Goodner

Grate cabbage, onions, and peppers through medium blade of food chopper. Mix mayonnaise, mustard with small amount of juice from peppers with sugar and salt. Mix thoroughly with cabbage-onion mixture. Store in small jars in the refrigerator. Will keep for several weeks and it is absolutely GREAT on hot dogs, hamburgers or served with meats and vegetables.

PIMENTO CHEESE
1 lbs. extra sharp cheddar cheese 7 oz. diced pimentos, drained 2 teaspoons lemon juice tsp. granulated garlic

Judy Duggan
2 dashes cayenne pepper 2 dashes Worcestershire sauce 8 oz. softened cream cheese (reduced fat okay) 1 to 1 cups Dukes mayonnaise

Grate cheddar cheese into a large bowl and let sit at room temperature for 1 hour. Add pimentos, garlic, cayenne, Worcestershire, and lemon juice then toss. Add the softened cream cheese and 1 cup of the mayo and stir until blended. Add more mayo if needed. Refrigerate. Will last for 1 month, but it is always gone before then.

TEXAS PIMENTO CHEESE

1 stick margarine 2 eggs lb. Velveeta cheese, chopped 4 oz. pimento, drained

Dianne Davis

Cook in double boiler until thick. Cool. Add cup mayonnaise and mix. Refrigerate. Large Recipes 2 sticks margarine 4 eggs

1 lb. Velveeta cheese pimento, drained 1 cup mayonnaise ___________________________________________ 4 sticks margarine 2 lbs. Velveeta cheese 8 eggs pimento, drained 2 cups mayonnaise

47

BEEF SANDWICH
2 lbs. ground beef cup chopped onion 1 tsp. salt tsp. pepper teaspoon garlic powder 1 loaf French bread butter or margarine, softened 2 cups sour cream 2 tomatoes, seeded and diced 1 large green pepper, diced 3 cups (12 oz.) shredded cheddar cheese

Willa Sanford

Brown ground beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half. Butter both halves and place on baking sheet. Remove meat mixture from heat; stir in sour cream, spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350 degrees for 20 minutes.

MARILYNS CUCUMBER SANDWICHES

1 large cucumber, grated (peeled, cut into quarters and seeds removed) small onion, grated 2 8 oz. cream cheese, softened 2 tablespoons mayonnaise teaspoon lemon juice 2 drops green food coloring Dash of salt Mix together and spread on bread. Use of small grater recommended.

Dianne Davis

PARTY SANDWICHES

Patti Derrick Wheeler

1 pkg. Hawaiian rolls, slice entire pkg. in half Mix minced onion with one stick of melted margarine or butter, can use microwave. Cook 12 minutes. Mix in 2 teaspoons regular mustard and brush/spread half mixture on bottom half of roll. Layer lb. shaved ham on bottom half of rolls and layer sliced swiss cheese over ham. Brush/spread remaining butter mixture over cut side of roll tops and place over ham and cheese. Heat in 350 degree oven until warm thru. Just takes a few minutes. Can be made ahead and frozen.

48

DEVILED EGGS
12 large eggs 1 tablespoon vegetable oil 1 tablespoon Dijon mustard 6 tablespoons light mayonnaise 2 teaspoons pickle relish 1/8 teaspoon salt a pinch of ground black pepper

Marcey Sanford

Boil eggs for 12 minutes. Peel eggs and cut in half. Remove yolks and add to other ingredients. Put in sandwich bag, and cut off corner. Squeeze back into egg whites.

DEVILED EGGS
6 eggs cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt freshly ground black pepper smoked Spanish paprika, for garnish

Ann Swayne

Place eggs in a single layer in a saucepan and cover with enough water that theres 1 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

49

50

Main Dishes

51

52

MACARONI AND CHEESE CASSEROLE

1 box (7.25 oz.) macaroni & cheese 1 lb. lean ground beef 2 cans (14.5 oz.) stewed tomatoes, drained 1 cup shredded reduced fat sharp cheddar cheese

Willa Sanford

Prepare Mac & Cheese dinner according to pkg. directions; set aside. Brown ground beef, stirring until it crumbles. Drain well. Combine Mac & Cheese dinner, beef, & tomatoes in a 1 quart baking dish. Bake at 350 degrees for 15 minutes. Sprinkle with cheese and bake 5 additional minutes.

DORITO CASSEROLE
1 lb. ground beef, cooked & drained 1-13 oz. bag Doritos, crunched 1 can cream of mushroom soup

Ann Swayne
1 can cream of chicken soup 1-10 oz. can rotel, original, drained 8 ounces cheddar cheese, shredded (more if you love lots of cheese)

Start by cooking the beef; then drain. Put into 9x13 casserole pan. Add in cream of mushroom, cream of chicken, and rotel (drained); mix all together. Pour crunched bag of Doritos evenly across the top. Finally spread cheese on top of the Doritos and put into oven for about 10-15 minutes; (preheat oven to 350 degrees).

CHEESEBURGER RING
1 can crescent rolls 1 lb. ground beef 4 slices of cheese pickles ketchup mustard

Hailey Rayburn

Brown meat and season as desired (like a hamburger). Stir in ketchup and mustard to taste. Lay out crescents in a circle on a pan. Spread meat on crescents. Top each with slice of cheese and pickles. Roll up each crescent to make a ring. Bake to crescent package directions.

53

KINDERGARTEN PIZZA
canned biscuits jar pizza sauce mozzarella cheese pepperoni, opt.

Karen Randolph

Get a biscuit, flatten and stretch, lay on foil square, spoon 2-3 spoonfuls of sauce on it, top with cheese and pepperoni; bake 7-10 minutes in 375 degree oven. Cool and enjoy.

PIZZA CASSEROLE (LARGE)

3 lbs. or more ground beef, cooked and drained 12-ounce bag (wide or narrow) egg noodles, cooked and drained Add together: 2-15-ounce cans of regular pizza sauce 1-16-ounce tomato sauce (put a little water in can to get it all out) If you wish, salt, pepper and garlic to taste.

Linda Thomas

Mix meat and noodles together and put half in a large Pyrex dish or 4-8x8. Sprinkle with 4 kinds of pizza shredded cheeses. Put the rest of the meat mixture in and top with rest of cheese. Cook at 350 degrees for 35 minutes. This freezes well. For 4 dishes, put some in the bottom of each, sprinkle with cheese, put some more meat and noodles mixture and more cheese. If you freeze, dont cook till you get it out of the freezer.

MEXICAN CASSEROLE
1 lb. bag Nacho Doritos Chips, crushed 1 lbs. ground beef 1 chopped onion 2 teaspoons chili powder salt & pepper 1 lb. sliced American cheese 2 cans chili beans 1 can cream of chicken soup 1 can Rotel tomatoes

Janet Brown

Brown ground beef, and drain; add onion, chili powder, salt and pepper. In a 9x13 dish, place about of the nacho chips on the bottom. Top with a layer of the meat mixture. Layer all of the cheese next. Chili beans on top of the cheese. Remaining nacho chips next. Then the remaining meat mixture. In a separate bowl, mix together the soup and Rotel tomatoes. Pour this mixture on the top. Bake in oven at 350 degrees for 20-30 minutes or until mixture bubbles.

54

RANCH STYLE RICE

Sue Morgan

Brown 1 lb. ground beef and drain. Add about cup rice and 2 cans of tomatoes. Cover and simmer until rice is tender. Put in baking dish, add cheese on top and put in oven until cheese melts.

MEXICAN CASSEROLE
cup margarine 1 medium green pepper, chopped 1 medium onion, chopped 1 can cream of mushroom soup 1 can cream of chicken soup

Tracey Partain
2 cans rotel diced tomatoes w/green chiles (I use mild) 2 cups cubed chicken- cooked 12 corn tortillas, torn into bite size pieces 2 cups shredded cheddar cheese (I use 3 cups)

Preheat oven to 325 degrees. In a large saucepan, cook peppers and onions in margarine until tender. Add soups, Rotel, and chicken. Stir until well blended. Alternately layer tortillas, soup mixture, and cheese. Repeating for 3 layers. Bake for 40 minutes or until hot and bubbling.

MEXICAN LASAGNA
1 lb. ground meat (I use turkey) 1 pkg. Spanish style rice 1 can corn 1 can Rotel tomatoes

Hailey Rayburn
1 can black beans 1 pkg. taco seasoning 1 pkg. tortillas, any size 1 bag shredded cheese, any kind you like

Brown your meat, then add taco seasoning, Rotel, and black beans. Prepare package of rice by directions, then add corn into rice. Preheat oven to 350 degrees. In a baking dish, layer tortillas, rice, meat, & cheese like a lasagna. Repeat layers until dish is filled. Top with a layer of cheese. Bake at 350 degrees for 20-25 minutes until cheese is melted. Serve with sour cream, salsa, lettuce, etc.

55

LASAGNA
1-2 lbs. ground beef, cooked and drained 2 cups spaghetti sauce (meat) 15 ounces cottage cheese 3 cups shredded mozzarella cheese

April Bowman Preston

cup grated parmesan cheese 9 pieces uncooked lasagna noodles 1 cup water

Preheat oven to 375 degrees. In a saucepan heat spaghetti sauce and water; add meat. In another bowl combine cottage cheese, 2 cups mozzarella cheese, and parmesan cheese. Pour 3 cups of spaghetti sauce mixture into bottom of 9x13 baking dish. Arrange 3 lasagna noodles over the sauce (pasta will expand while cooking.) Pour cup sauce over pasta, and then spread cup cheese mixture. Cover with cup sauce. Repeat layers. Top with pasta and remaining spaghetti sauce. Cover with foil and bake 60 minutes. Take out of oven and sprinkle with remaining mozzarella cheese. Let stand 10 minutes.

BEEFY MAC
1 lb. ground beef 2 cloves garlic, minced 1 can (29 oz.) tomato sauce 1 teaspoon chili powder teaspoon oregano parmesan cheese 1 cup chopped onion 3 cups water 1 can (13 oz.) beef broth teaspoon basil 4 cups elbow macaroni salt & pepper to taste

Janet Brown

Brown ground beef until almost done, drain off fat. Add onion and garlic and cook until onion is tender. Stir in water, beef broth, tomato sauce and seasonings, and bring to a boil. Add macaroni and return to boil. Cover and cook stirring frequently until macaroni is tender. Sprinkle with parmesan cheese.

HUNGRY JACK BEEF CASSEROLE

1 lb. ground beef 1 teaspoon salt 16 oz. can pork and beans cup Kraft barbecue sauce 2 tablespoons brown sugar

Sue Morgan

1 tablespoon instant minced onion 1 can Hungry Jack refrigerate flaky biscuits 1 cup Cracker Barrel Cheddar Cheese shredded

Preheat oven to 375 degrees. Brown ground beef, drain. Stir into next 5 ingredients. Heat until bubbly; pour into 2 quart casserole dish. Cut biscuits in half to form 20 half circles. Place cutside down around edge of casserole. Sprinkle with cheese. Bake until biscuits are done and cheese is melted. Refrigerate any leftovers. Serves 4-6.
56

ZESTY PEPPER STIR-FRY

Pat Burger

This was a favorite recipe of my dearest friend, Joan Moates. I hope you enjoy it as much as she and I did. 1 lb. chicken strips or ground beef 1-16 oz. bottle salsa (mild, medium or hot) 1 bag Birds Eye Farm Fresh Pepper stir-fry 1-6 oz. V-8 juice Brown meat in large skillet; drain. Stir in salsa. Cover and simmer for one minute. Add pepper stir-fry. Cover and simmer 5 minutes or until peppers are tender. Spread over rice and add soy sauce to taste and Chinese noodles on top. DELICIOUS!!!!!!!!!!!

HOBO DINNER

Patti Derrick Wheeler

Ground beef patty, sliced onion and potato in aluminum packet. I line big skillet with foil and cook several at a time. I, also, like to cook sliced raw carrots in sauce on top of stove for different side dish. This mixture can be cooked as relish and canned, also; only drain juice from tomatoes before mixing with other ingredients.

SWEET AND SOUR SAUCE

1 gal. dead rip tomatoes, scalded, peeled and cut into chunks 4 onions chopped in slices, chunks 2 cups vinegar 1 cups sugar 1 teaspoon ground cloves 1 teaspoon ground allspice 3 or 4 hot peppers, opt.

Patti Derrick Wheeler

Mix chopped ingredients with sugar, spices and vinegar. Cook on stove until sloppy. May can in jars or freeze. Good poured over hobo dinner and cooked in oven approximately 1 hour.

57

CHICKEN CASSEROLE

Faye Anderson

Boil 4 chicken breast. Cool. Pull apart chicken and put in a buttered casserole dish. In a medium saucepan, put 1 can cream of chicken soup, 8-ounce sour cream, salt & pepper to taste. Mix well and cook until hot and bubbly. Pour over chicken in casserole dish. Crush into crumbs, one sleeve of Ritz crackers. Sprinkle crumbs over chicken. Place pats of butter over the crackers. Place in preheated 400 degree oven. Bake until crumbs brown and casserole is hot and bubbly.

CHICKEN CASSEROLE
6-8 chicken breasts, cooked and cut up. Place in a 9x13 inch pan. Mix together: 8-ounce sour cream 1 can cream of celery soup 1 can cream of chicken soup

Gilda Barber

Pour this over chicken. Sprinkle 1 bag of Pepperidge Farm Herb seasoning mix over mixture. Pour cup melted butter and 1 cups chicken broth over the top. Add 1 small can pet milk, also. Bake at 350 degrees for 45 minutes.

CHICKEN CASSEROLE
1 whole chicken or several chicken breast (stewed and removed from bone) 1 can cream of chicken soup 1 can cream of celery soup 1 egg 1 cups chicken broth + enough water to make moist 1 medium onion, chopped several stalks of celery, chopped 1 stick margarine or butter 1 pkg. Pepperidge farm cornbread stuffing mix or herb

Dianne Davis

1. Cook onion and celery in butter until tender. 2. Mix ingredients and pour into a greased casserole dish and bake at 350 degrees for 30-45 minutes. This recipe can be doubled.

58

ANNIE WATSONS CHICKEN CASSEROLE

4-5 chicken breasts 1 can cream of chicken soup 1 can cream of celery soup 1 small can cream (5 oz.)

Celia Goodner

1 stick margarine 1 pkg. Pepperidge Farm Stuffing teaspoon poultry seasoning

Cook chicken till tender. Remove from bone and place in pan. Mix soup with cream and pour over chicken. Pour 2 cups broth over stuffing. Melt margarine and stir in. Mix in poultry seasoning. Spread this over soup. Bake at 350 degrees for 25-30 minutes.

CHICKEN CASSEROLE
6 large chicken breast, cooked, cubed, or shredded 2 cans cream of chicken soup 1 8-ounce sour cream 1 stack Ritz crackers 1 stick butter

April Bowman Preston

Preheat oven to 350 degrees. Put chicken in greased 9x13 baking dish. In a separate bowl combine cream of chicken soup and sour cream. Pour over chicken and slightly mix. Put crushed Ritz crackers over mixture. Pour melted butter over crackers. Bake for 30 minutes.

CHICKEN CASSEROLE
3 boneless, skinless chicken breast, cooked and shredded 2 cans cream of chicken soup 1 can cream of mushroom soup 1 cup sour cream 1 stick of butter, melted 2 boxes of stove top stuffing mix

Chelsie Carroll

Mix all ingredients together. Top with stuffing mix and pour butter on top and bake at 350 degrees for 45 minutes.

59

CHICKEN CASSEROLE
2-3 lb. chicken 1 cup instant rice 1 large green bell pepper 1 cup chopped celery 5 oz. can carnation cream

Joan Kirkland
1 can cream of chicken soup 3 sticks margarine 1-2 boxes chicken flavor stovetop stuffing Pam cooking spray

Place chicken in large pan, add water and stick margarine. Salt and pepper to taste. Cook chicken thoroughly. Remove skin and bone from chicken. Cut into small pieces. Reserve chicken broth. Set chicken aside. Prepare instant rice as directed on box using chicken broth. Cook green bell pepper and celery in chicken broth. Drain excess broth. Heat cream of chicken soup combined with carnation cream (do not use milk) just to boiling. Combine soup mixture with chicken. Add rice and bell pepper/celery mixture to chicken mixture. Mix thoroughly. Set aside. Prepare stove top stuffing as directed using chicken broth instead of water. Pour chicken mixture into baking dish sprayed with Pam. Top chicken mixture with stove top stuffing. Bake at 325 degrees for 15-20 minutes.

CROCK POT MEXICAN CHICKEN

2 cans niblets corn 2 cans black beans 2 frozen chicken breasts 1 jar salsa packet taco seasoning (for more spice add entire packet)

Celia Goodner

Lightly spray crock pot with non-stick cooking spray. Layer corn in bottom of crock pot and place chicken on top of corn. Sprinkle chicken with taco seasoning and pour in salsa. Pour beans over salsa and cook on low for 6-8 hours in crock pot. Remove chicken pieces and dice. Return to crock pot and top with fat-free cheese, allowing cheese to melt

NANNYS DRESSING
1. 2. 3. 4. 5. 6.

Brenda Walden

Saut in butter until tender, 2 stalks chopped celery & 1 large chopped onion. Cook ahead, 1 thick pone of cornbread and crumble. Cook chicken (2-3 large breasts) & use broth to make it runny. Boil 4 eggs, chop. Tear chicken to bite size and add to mixture. Salt & pepper to taste. Throw in 1 can cream of chicken soup, stick butter, melted, lots of sage, thyme, & poultry seasoning to taste.

Pour into large Pyrex dish, sprayed with Pam. Cook at 350 degree for 45 minutes or 400 degrees for 20 minutes. If too dry, pour gravy over each serving.
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CROCKPOT CHICKEN AND DRESSING

3 or 4 chicken breast, cooked and cubed 2 cans cream of chicken soup 1 stick margarine, melted 1 or 2 tablespoons sage 2 eggs 2 cups cornbread 1 cup biscuits 1 medium onion, chopped

Gilda Barber

Mix cornbread & biscuit crumbs, eggs, margarine, pinch of salt, black pepper, onion & 1 can cream of chicken soup, diluted. Add cup chicken broth to make it more moist. On bottom of crock pot, place can undiluted cream of chicken soup. Alternate layers of chicken and dressing, ending with chicken on top, then remaining half of chicken soup. Cook on low for 3 hours. Serve out of crock pot.

BAKED CHICKEN BREAST

4 chicken breast, cut in half 1 can crescent rolls 1 can cream of chicken soup 1 cup milk 1 cup mild cheddar cheese, grated

Willa Sanford

Cut chicken breast in half and wrap with crescent roll. Mix cream of chicken soup and milk and pour over chicken breast. Put cheddar cheese on top. Bake at 350 degrees for 1 hour.

CHICKEN BREAST WITH A SECRET

Patti Derrick Wheeler

4-6 skinless chicken breasts, I prefer boneless, washed and patted dry. Place in a large casserole dish, salt and pepper. Drain a can of sour kraut and spread over chicken breast. Place a layer of sliced Swiss cheese. Pour entire bottle of Kraft Thousand Island Salad Dressing over top and cover with foil. Bake at 425 degrees for 45 minutes to one hour, depends on size of chicken breast, until chicken is done. Will make sauce, and kraut will appear as chopped onions. No one will ever know kraut is in the dish.

CHICKEN & RICE

1 cup raw rice 1 can onion soup 1 can water chicken (breast or any kind) 1 can cream of chicken soup

Mary Stone

Place rice in baking dish. Pour onion soup over rice and add water. Place salted chicken over rice. Spread chicken soup over chicken. Bake covered at 350 degrees for 2 hours, then remove lid and bake hour to brown and crisp chicken.
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CHICKEN WITH RICE AND GRAVY

3-4 boneless chicken breasts 1 tablespoon butter 1 can cream of chicken soup cup water salt & pepper cooked whole wheat rice.

Faye Anderson

Melt butter in electric skillet. Place chicken in skillet (turn skillet on high) Sprinkle chicken with salt & pepper (to taste). Cook 1 minute. Turn chicken over. Sprinkle with salt & pepper. In medium bowl, mix water and soup. (Will be thick) Pour over chicken breast in skillet. Put lid on skillet and cook on high until skillet starts a full steam. Turn skillet down to simmer. Cook about 1 hour. For each serving, put rice in a shallow bowl. Place chicken breast on rice, dip gravy from skillet over chicken & rice. Serve.

CROCK POT TURKEY BREAST

4-5 lb. turkey breast (if frozen, does not have to be thawed) 1 medium onion, chopped 1 rib celery, chopped cup melted margarine

Dianne Davis
salt to taste lemon-pepper seasoning to taste 1 cups chicken broth or water

Wash turkey breast and pat dry. Place in greased slow cooker. Put onion and celery in cavity. Pour margarine over the turkey. Sprinkle with seasonings. Pour broth around turkey. Cover. Cook on high 6 hours. Let stand 10 minutes before carving.

AWESOME CHICKEN
8-10 chicken thighs, skin removed. Arrange in large baking dish. Mix together: 1-16-ounce bottle of Catalina dressing 1 can cranberry sauce (either whole berry or jellied) 1 pkg. onion soup mix

Lillian Jeralds

Pour over chicken turning to completely coat with sauce. Marinate overnight in refrigerator. Turn chicken again. Bake in 300 degree oven until tender (about 45 minutes). Pierce with a fork to determine if chicken is done. Store any leftovers in refrigerator; flavor improves over night. (Can use chicken breast if desired-less calories, but also less taste!)
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ZESTY CHICKEN AND RICE

2/3 cup uncooked rice 1 small can f f onions tsp. Italian seasoning 1 cups prepared chicken bouillon

Dianne Davis
1/3 cup bottled Italian dressing 1 bag (16 oz) fanfare frozen vegetables 4 or more chicken breasts

Preheat oven to 400 degrees. In a 9x13 baking dish, combine uncooked rice, cup French fried onions and the Italian seasoning. Pour bouillon over rice mixture. Arrange chicken breasts on top; pour salad dressing over chicken. Bake covered at 400 degrees for 30 minutes. Place vegetables around chicken, covering the rice. Bake, uncovered 20-25 minutes or until chicken and rice are done. Top chicken with remaining onions; bake, uncovered 1-3 minutes or until onions are golden brown.

QUICK CHICKEN & DUMPLINGS

Mary Heather West

2 cans (18.6 oz. each) Progresso Rich & Hearty chicken pot pie style soup 1 can (7.5 oz.) Pillsbury refrigerated buttermilk biscuits chopped parsley, if desired 1. In a 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly. 2. Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes. 3. Cover; simmer 810 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley. Be sure to place the biscuits over a boiling-hot chicken mixture; the heat from the stew starts to cook the dumplings.

CHICKEN AND DUMPLINGS

1 hen, cooked until it comes off the bone 2/3 cup chicken broth 1/3 cup sweet milk

Lura Leatherwood
1 tablespoon Crisco (heaping) enough flour to make dough(4-5 cups)

Cook chicken until done. Remove from broth and set aside to cool. For dumplings, mix as you would biscuits; flour, using 2/3 cup broth, 1/3 cup sweet milk, and one tablespoon Crisco (heaping). Turn out on floured dough board and roll thin as you can. Cut into strips and drop in broth.

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PINEAPPLE SWEET & SOUR CHICKEN

2 cups Minute white rice, uncooked 1 can (20 oz.) Dole pineapple chunks 2 tablespoons vegetable oil 1 med. green or red pepper, cut into chunks 1 med. onion cut into chunks

Mary Heather West

cup mushrooms, sliced 1 lb. boneless, skinless chicken, cut into 1-inch pieces 1 cup sweet & sour sauce 2 tablespoons less sodium soy sauce

Prepare rice according to package directions. Drain pineapple; reserve 2 tablespoons juice. Heat oil in large skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are tender crisp. Remove vegetables from skillet; set aside. Cook chicken in same skillet until chicken is browned and cooked through. Add vegetables back to skillet with sweet & sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through. Serve with hot cooked rice. Serves 6.

LEXINGTON-STYLE GRILLED CHICKEN

Marinade for chicken: 2 cups cider vinegar cup firmly packed dark brown sugar cup vegetable oil 1 tablespoon dried crushed red pepper

Tammy Myers

4 teaspoons salt teaspoon pepper 2 (2-3 lb.) cut-up whole chickens*

Stir together first 6 ingredients until blended. Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium-high heat (350-400 degrees) 35-40 minutes or until done, turning occasionally. *8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1-2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350-400 degrees) 4-5 minutes on each side or until done.

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CHICKEN POT PIES

3 cans (15 oz. each) Veg-All original mixed vegetables, drained 2 cans (10 oz.) cooked chicken, drained 1 can (10 oz.) cream of chicken soup 1 can (10 oz.) cream of mushroom soup 1 cup milk 1 stick butter 4 frozen ready-to-bake pie crusts

Ann Swayne

1. Preheat oven to 375 degrees. 2. Combine first 5 ingredients in a medium bowl; mix well. Cut butter in pieces and lay on top of pie. 3. Place one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust. Repeat for 2nd pie crust. 4. Top with remaining crust, crimp edges to seal, and prick top with fork, or if you want to get fancy, try using mini cookie cutters to cut designs into the crust. Just place the pieces of crust that you cut out on the top of crust. 5. Bake for 50-60 minutes (on lower rack) or until crust is golden brown and filling is hot. You may need to wrap the edges of the crust in foil for the first 35-40 minutes to keep the edges from burning. 6. Allow pies to cool slightly before cutting into wedges to serve.

CREAMY CHICKEN ENCHILADAS

2 cups chopped cooked chicken 1 cup sour cream 1 can (10 oz.) condensed cream of chicken soup 8 oz. Kraft shredded Colby and Monterrey jack cheese cup chopped cilantro 12 flour tortillas 1 cups salsa

Sue Morgan

Mix chicken soup, cup of the sour cream, 1 cup of the cheese, and 3 tablespoons of the cilantro. Spoon about cup chicken mixture down the center of each tortilla; roll up. Place seam sides down, in greased 9x13 inch baking dish. Top with salsa and remaining cheese. Bake at 350 degrees for 25 minutes. Sprinkle with remaining cilantro. Serve with sour cream.

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CHINESE CASSEROLE

Mary Stone

Cook until color disappears, 1 lb. ground beef. Blend into it cup chopped onions, cup chopped celery, cup chopped green pepper, cup minute rice, teaspoon black pepper, cup soy sauce, and 1 can cream of mushroom soup. Turn into a casserole dish and cover. Cook 30 minutes at 350 degrees. Remove from oven and sprinkle with small can of chow mein noodles. Cover and cook for 10 more minutes. Yields: 2-4 servings

YORKSHIRE PUDDING

Gloria Mullinax

Yorkshire pudding is not pudding as we understand pudding. It is unique to be served with Roast Beef and to be filled with gravy when eaten. 1 cup all purpose flour; DO NOT use self-rising in this recipe teaspoon salt 1 cup milk 2 eggs, beaten Mix all ingredients with hand beater until just smooth. Do not over beat or use a heavy hand. Direction: Oven must be hot; 425 degrees. Use muffin pan or square pan. Cover bottom with Crisco. I use left over bacon grease that I save for this purpose in the fridge. Pour batter into hot grease. Put directly into oven and cook 25-30 minutes. Serve with brown gravy from roast.

ONE-TWO-THREE STEW
1 pkg. dehydrated onion soup 2 cans cream of mushroom soup, plus cup water 3 lbs. stew beef, cubed

Brenda Walden

Combine all ingredients. Turn into large, buttered casserole dish. Cover. Bake 3 hours at 300 degrees or 4 hours at 250 degrees. This serves approx 8. Good with cornbread and slaw.

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BEEF STEW
1-2 lbs. beef stew potatoes, carrots, onions, celery 1 can cream of celery soup 1 can mushroom soup 1 soup can full of water

Wanda Slack

Put all ingredients in pot. Cook 3-4 hours at 325 degrees.

BEEF AND RICE

aside.

Judy Bull

Saut a diced onion, large sliced green pepper and fresh garlic in butter until tender. Set Cut into large pieces, 2-3 lbs. roast. Roll in flour, salt & pepper & fry until brown. Add to meat pieces in large pot: 2 cans beef broth, 1 good tablespoon of Worcestershire sauce, 2 cups tomato sauce, 1/3 teaspoon ground cloves, 2 teaspoons cumin, and cup chopped parsley. Cook 3-4 hours until tender. When ready to serve, add the sauted onions, green pepper and garlic and serve over cooked rice. (I cook my rice for this recipe in beef broth).

JAMBALAYA MEATBALLS
1-28-ounce can tomatoes 1 lb. ground beef cup old fashion oats, uncooked 1 egg 1 tsp. garlic salt 1 teaspoon salt teaspoon red pepper sauce (divided)

Shelby Massingale
cup uncooked converted rice cup chopped green pepper cup chopped onion cup water teaspoon oregano leaves, crushed teaspoon thyme leaves, crushed

Heat oven to 350 degrees. Drain tomatoes, reserving juice, and crush tomatoes. Combine 1/3 cup tomato juice with meat, oats, egg, salt ( teaspoon), garlic salt, and 1/8 teaspoon red pepper sauce. Mix well. Shape to form 18 meatballs. In a 2 quart casserole, combine remaining tomato juice, crushed tomatoes, 1/8 teaspoon salt, remaining red pepper sauce, rice, green pepper, onion, water, oregano and thyme. Mix well. Arrange meatballs over tomato mixture. Cover and bake at 350 degrees for 1 hour and 15 minutes. Stir occasionally.

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BARBEQUE MEATBALLS
1-13-oz. evaporated milk 2 lbs. ground beef 1 cups dry oatmeal 1 medium onion, chopped teaspoon garlic powder 2 teaspoons salt teaspoon pepper 2 teaspoons chili powder 2 eggs

Catherine Jones

Mix all ingredients, roll into balls and put into greased baking dish. Then mix the following, pour over meatballs, and bake at 350 degrees for 1 hour: 2 cups catsup 1 cups brown sugar 2 tablespoons liquid smoke teaspoon garlic powder cup chopped onion

ITALIAN SPAGHETTI WITH MEATBALLS

Mix thoroughly and form into small balls. Brown in hot oil in frying pan. Meatballs: lb. lean ground beef small onion, chopped finely cup bread crumbs 2 tablespoons water Sauce: 1 tbs. olive oil or margarine 1 cups water 1 tsp. sugar Pinch of black pepper

Dean Derrick

1 egg, well beaten garlic salt, to taste tsp. salt pinch of black pepper

1-6-ounce can tomato paste small onion, finely chopped tsp. salt pinch of baking soda

In saucepan, heat oil or margarine; add onion and saut. Add tomato paste mixed with water, sugar and seasonings. When sauce has come to a boil, add soda. Add meatballs and simmer 1 hour. Pasta: 1 small pkg. angel hair or long thin spaghetti. Cook according to directions. Arrange on platter with meatballs, pour sauce over both.

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DADS MEATLOAF
4 lbs. (or according to family size) ground beef chopped onions meat loaf mix 1 cup bread crumbs or oatmeal

Randal Carroll
salt & pepper to taste bell pepper 1 cups ketchup 2 eggs

Spray a casserole dish. Mix ingredients together and pour into casserole dish. Then mix: 2 cups ketchup or tomato paste cups brown sugar 1 teaspoon soy sauce Spread on meat in casserole dish. Bake in oven for 45 minutes to 1 hour. Use a lot of TLC.

TOPPING FOR MEATLOAF

Mix: cup catsup 3 tbs. brown sugar tsp. nutmeg 1 tsp. mustard

Dean Derrick

Put on top of meat loaf when nearly done, return to 350 degree oven for a few minutes.

DUTCH MEAT LOAF

J.R. & Edith Cooper

Mix following ingredients together and bake at 350 degrees for 30 minutes, remove from oven, and drain. 1 lb. hamburger 1 onion can tomato sauce (8 oz.) 1 beaten egg 1 teaspoons salt teaspoon pepper 1 cup fresh bread crumbs

After baking for 30 minutes, mix together and pour over meatloaf: can tomato sauce 1 cup water 2 tablespoons brown sugar 1 tablespoon mustard 2 tablespoons vinegar

Bake at 350 degrees for about 30 more minutes.

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VENISON MEATLOAF
2 eggs 2 cups bread crumbs cup sweet onion cup packed brown sugar 1 tbsp. cider vinegar cup ketchup 1 tsp. garlic powder tsp. Worcestershire sauce 1 lb. ground venison lb. pork sausage 4 strips bacon

Tracey Partain

Mix all ingredients. Put bacon strips on top. Cook at 400 degrees for 40-45 minutes.

MEAT LOAF
2 lbs. lean ground beef 1 egg 1 cup milk - cup dry oatmeal cup chopped onion cup chopped bell pepper 2 tablespoons Worcestershire Sauce

Mary Stone
1 teaspoon salt teaspoon dried mustard teaspoon pepper teaspoon ground sage teaspoon garlic powder cup sweet hickory smoke barbeque sauce cup ketchup

Mix together and form in a 9x13 pan (dont let meatloaf touch the sides of the pan). Bake at 350 degrees for 30-40 minutes. Sauce: cup packed brown sugar 2-3 tablespoons vinegar

- cup ketchup 1 squirt of mustard ( teaspoon)

Mix together and spread on top and sides of meatloaf (after it has cooked for the 30-40 minutes). Cook an additional 10 minutes.

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BAR-B-Q MEAT LOAF

1 lbs. ground beef 1 cup fresh bread crumbs or flour 1 onion, chopped finely 1 egg 1 teaspoon salt teaspoon pepper can tomato sauce

Sue Morgan

Combine ingredients and form into loaf. Pour sauce over loaf and bake at 350 degrees for 1 hour 15 minutes. Sauce: 1 cans hunts tomato sauce (other goes in meat loaf) cup water, 3 tablespoons vinegar, 3 tablespoons brown sugar, 2 tablespoons prepared mustard and 2 tablespoons Worcestershire sauce.

MAMAW MARYS CHILI

Amy Davis Valentour

You can use hamburger meat or ground turkey. Crumble it in your pot and add some water to the meat and mash it together with your hand. Ball park amount is cup water to 1 lb. meat. Dont cook the meat until you work the water into it. Brown your meat; do not drain. The next part is by taste, but youll add paprika and chili powder to taste. Start out with a tablespoon of the paprika and chili powder and a little salt and about 2 tablespoons of ketchup. Then just add more chili powder until you get the taste you want. You could add cumin, onion powder and garlic powder, no exact measurements, just extra flavor until it tastes like what you want.

TAILGATE CHILI
2 lbs. ground beef 1 cup chopped onion 2 cans Bushs pinto beans 1 can Bushs dark red beans 1 can Bushs light red kidney beans 4 cans tomato sauce

Judy Duggan
1 can stewed tomatoes 1 cup water 1 tablespoon crushed red pepper 8-10 teaspoons chili powder 2 teaspoons garlic powder

Crock pot directions: Cook meat with chopped onion, drain fat. In 7-quart crock pot, combine meat mixture and all other ingredients. Mix well, cook on low for 8-10 hours or on high for 4-5 hours.

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CHILI
1 lb. ground beef, browned 1 pkg. chili mix, mild 1 can pinto beans 1 cup ketchup 1 cup water

Estalene Deakin

Brown meat and then add other ingredients. Bring to a boil and turn down on low for about 15 minutes and serve.

BACON CHEESE TURTLE BURGERS

Dianne Davis

Mmmmmmm bacon Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in bacon weave. Then the next step, add hotdogs as the heads, legs and tail. Next step, place on an oven rack, covered loosely with foil and bake for 20-30 minutes at 400 degrees. A little crispy, not too crunchy... just how a turtle should be, no?

BACON TURTLE
1 lb. bacon or more lb. Italian sausage lb. ground beef 6 hot dogs.

Judy Duggan

Mix ground beef and sausage together and form a thick patty. Weave bacon into a square and wrap around the patty. Insert the hotdogs into the bacon-wrapped patty to form four legs, head and tail. Grill until done.

SLOW COOKED BARBECUE RIBS

4 lbs. pork baby back ribs 2 cups ketchup cup chili sauce cup packed brown sugar 1/3 cup vinegar 3 teaspoons dried oregano

Brenda Walden

1 tablespoon Worcestershire sauce teaspoon hot sauce 2 tablespoons prepared yellow mustard 1 teaspoon salt teaspoon black pepper

1. Preheat oven to 400 degrees. 2. Place ribs in a roasting pan and bake for 15-20 minutes on each side. Remove from pan to drain. 3. Combine remaining ingredients in a bowl. Place ribs in a slow cooker and pour mixture over to coat well. Cook on lowest setting for 6-8 hours.
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BBQ
4-5 lbs. Boston Butt

Judy Duggan
salt, pepper, & garlic powder (season to taste)

Place roast in a crock pot; season with salt, pepper and garlic powder. Fill pot to almost cover roast with Coca-Cola. Cook on low overnight. Pull meat apart with fork and serve with your favorite BBQ sauce.

BARBECUE PULLED PORK

1 large pork roast Big Kahuna BBQ rub onion chopped 2 cloves of garlic, minced 1-2 teaspoons red pepper 1 bottle barbecue sauce, you choice 1 can Coca-Cola

Judy Duggan

Place roast in large crock pot. Rub chopped onion, minced garlic and dry rub on top of roast. Add can of coke. Cook roast on low heat for 8-9 hours or on high for 4-5 hours. When done, let the meat cool, then pull meat from bone. Add more dry rub to pulled pork, to taste. Add red pepper and barbecue sauce; mix well. Cook on low heat for 1 hour.

WINGS
10-lb. bag of frozen wings

Judy Duggan

Thaw the wings, marinate in your choice of barbecue sauce overnight. Bake at 350 degrees for 45 minutes to an hour. Drain sauce and fat from wings. Add BKW wing seasoning (any flavor) to wings and bake 20-30 minutes more. When ready to serve, throw wings on the grill to heat up, or serve from crock pot on low heat.

OVEN-FRIED CATFISH
1. 2. 3. 4. 5. Preheat oven to 400 degrees. Sprinkle fillets liberally with Fried Chicken Seasoning Spray cookie sheet with Pam Roll in cornmeal and shake off. Bake 40 minutes without opening the door.

Celia Goodner

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CRAWFISH BOIL
onions lemons corn on the cob new potatoes Cajun seasoning jumbo shrimp smoked sausage crawfish lobster tails

Judy Duggan

In a large pot, bring water with Cajun seasoning and lemons to a boil. Add potatoes and corn. Let cook about 10 minutes, and then add onions and sausage and cook 10 more minutes. Add lobster tails and cook for 5 more minutes. Add shrimp and crawfish. Turn burner off and let sit for 15 minutes. Drain and enjoy.

SEAFOOD CASSEROLE
12 oz. lump crabmeat 12 oz. shrimp 1 cups chopped celery 1 green pepper, finely chopped 1 cups mayonnaise 1 teaspoon paprika chopped parsley to taste salt & pepper to taste 1 cups soft bread crumbs stick butter, melted

Judy Bull

Combine all ingredients except bread crumbs and butter. Put in a buttered casserole dish. Spread buttered crumbs over casserole. Bake 45 minutes at 350 degrees.

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SHRIMP AND GRITS

Hailey Rayburn

Shrimp: 1 lbs. (26-30 count) Wild Georgia Shrimp 2 tablespoons Cajun seasoning (recommended: Tones Louisiana Cajun seasoning) 1 tablespoon paprika 1 tablespoon dried Italian seasoning Freshly ground black pepper Grits: 2 cups water 2 tablespoons butter or margarine 1 cup quick grits (Quaker) 2 chicken bouillon cubes (Knorr) Sauce: 2 tablespoons butter or margarine 1 tablespoon minced garlic 3 tablespoons all-purpose flour 1 cup chicken stock

1 tablespoon tomato paste cup heavy whipping cream 3 ounces extra sharp cheddar

cup heavy whipping cream 1 teaspoon Worcestershire sauce teaspoon hot sauce (Texas Pete) 1 slice sugar-cured country ham

Directions: First, peel and devein the shrimp. In a small bowl, combine Cajun seasonings, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 to 3 minutes until the grits become creamy. Dont skimp on the butter and the cream, folks. Now saut the shrimp. In a large saut pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until theyre jut done and tender. Dont overcook. Remove the shrimp from the saut pan and set them aside in a bowl. You can taste 1 or 2 to see if theyre okay. The roux is next. With all those wonderful drippings from the shrimp in the saut pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. And last, a little country ham. Cook 1 center slice of cured country ham in a saut pan, and cut into cubes. To serve, and this is the best part, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
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Vegetables & Side Dishes

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MEXICAN GRILLED CORN

4 ears corn cup mayonnaise 1 cup sour cream 1 lime, juiced

Ann Swayne
cup grated Parmesan cheese cup freshly chopped cilantro leaves, opt. chili powder to taste

Remove some of the husks of the corn, but leave the core attached at the end so you have something to hold on to. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise and sour cream together. Mix the Parmesan and cilantro together in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan mixture. Season with chili powder.

MICROWAVE CREAMED CORN

Patti Derrick Wheeler

Shuck and silk 6-12, or as many as needed, ears of fresh corn. Cut kernels off about half way, then scrap cobs into microwave safe deep dish. Add enough water to make fluid, not too much. Easier to add more later if needed. Add salt to taste. Add cubes of butter, stick for 6 ears. Cook approximately 20 minutes or longer until cooked and thick. Instead of boiling ears of corn, I like to wrap corn shucks and all in paper towel and place in microwave and cook until done, approximately 6 minutes, a little longer for larger ears. Will be easy to shuck and silk, but very hot, take caution and use pot holders.

CORN CASSEROLE
1 can corn, drained 1 can cream style corn 1 Jiffy corn muffin mix 1 stick butter, melted 1 8-ounce sour cream

Tracey Partain

Mix together. Bake at 350 degrees for 45-60 minutes or until golden brown.

CORN CASSEROLE
2 eggs 1 can cream style corn 1 can corn, drained 1 box Jiffy cornmeal mix 1 cup sour cream 1 stick butter, melted

Linda Bull

Mix together and bake at 375 degrees for 45-60 minutes.

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JANETS OVEN SEASONED POTATOES

Janet Brown

Peel and quarter 4-6 potatoes. Boil potatoes in water on stove top until almost done. DO NOT cook until completely soft. Drain all the water from the potatoes. Pour the potatoes in a Pyrex dish or other oven safe dish. Slice one stick of butter and place on top of the potatoes. Sprinkle the potatoes with McCormicks Season All seasonings. Bake in 400 degree oven until done. Adjust the number of potatoes for the number of people you are serving.

POTATO CASSEROLE
2 lbs. frozen hash browns, thawed (either shredded or cubed) 2 cups sour cream 2 cups shredded cheddar cheese 1 can cream of chicken soup cup chopped onions 1 tsp. salt 1 tsp. pepper

Tracey Partain

Preheat the oven to 350 degrees. Melt 1 stick of butter in a casserole dish. Mix all the ingredients together and put in the casserole dish with butter. Topping: 1 stick butter, melted &1 cup Town House crackers, crushed Mix together and spread over casserole. Bake at 350 degrees for 45 minutes.

LOADED MASHED POTATO CASSEROLE

5 cups mashed potatoes cup milk 8 oz. pkg. cream cheese, softened 8 oz. container sour cream 2 teaspoons dried parsley

Dianne Davis

1 teaspoon garlic salt teaspoon ground nutmeg cup shredded Cheddar cheese 6 slices bacon crisply cooked & crumbled

Combine all ingredients except Cheddar cheese and bacon in a large mixing bowl. Beat at medium-high speed with an electric mixer until smooth. Spoon into a lightly greased 9x13 baking dish; top with Cheddar cheese and bacon. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 more minutes or until cheese melts. Serves 12.

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TATER TOT CASSEROLE

Celia Goodner

1 lb. lean ground beef 1 pkg. frozen tater tots medium onion, chopped 1 cup reduced-fat sharp cheddar cheese 1 can Healthy Request cream of mushroom soup Preheat oven to 350 degrees. Brown ground beef and onions; drain and rinse in colander. Combine ground beef with cream of mushroom soup; put in casserole dish. Top with tater tots and sprinkle with cheddar cheese. Bake for 30-40 minutes.

POTATO CASSEROLE
32 oz. hash brown potatoes 2 cup grated cheddar cheese cup chopped onion

Albirda Green submitted by Violet Stokes

1 carton sour cream, small 1 can cream of chicken soup salt and pepper to taste

Bake 45 minutes and take out and put on top: 2 cups crushed corn flakes mixed with 1 stick melted margarine Bake additional 15 minutes.

POTATO CASSEROLE
1-32 oz. bag hash brown potatoes, thawed cup melted margarine cup chopped onion 1 teaspoon salt

Patti Derrick Wheeler

1 can cream of chicken soup 1-8 oz. sour cream 1 cups shredded cheddar cheese 1 cup crushed Ritz crackers

Mix first seven ingredients, reserving cup melted margarine to mix with Ritz crackers to spread on top of mixture. Place mixture in large greased Pyrex dish or pan and sprinkle cracker mixture over top and bake until golden brown on top, approximately 1 hour at 350 degrees.

CHEESE POTATOES

Dianne Davis

Cube potatoes, salt, and cook. In a blender or mix well: cup flour & 1 cups milk Cook until thick, stirring constantly. Add Velveeta cheese (amount to your taste). Pour over potatoes and bake at 350 degrees until brown on top.

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HASH BROWN CASSEROLE

Combine: 1 stick oleo, melted 1 can cream of chicken soup 8 oz. sour cream salt and pepper to taste cup chopped onion 2 lbs. frozen hash browns

Ann Swayne

Mix all ingredients together and pour into 9x13-inch dish. Bake 40 minutes at 350 degrees. Sprinkle top with 2 cups shredded cheddar cheese. Return to oven for 5 minutes to melt cheese. To make this lower in fat, I use the following substitutes: Butter Buds instead of regular oleo, 1 to 2 cups defatted chicken broth, thickened with corn starch instead of chicken soup (may also add some skim milk to this mixture if desired). Add lower fat or no fat, no cholesterol cheese instead of regular cheddar cheese.

CRACKER BARREL HASH BROWN CASSEROLE

2 lbs. frozen hash browns cup margarine or butter, melted 1 can cream of chicken soup(10 oz.) 1 pint sour cream cup onion, peeled & chopped 2 cups cheddar cheese, grated 1 teaspoon salt teaspoon pepper

Ann Swayne

Preheat oven to 350 degrees and spray an 11x14-inch baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

ROASTED RED POTATOES

1 lb. small red potatoes 1 tablespoon olive oil

Mary Heather West

salt and pepper to taste 2 tbs. grated parmesan cheese

Cut potatoes into inch thick slices, toss with oil. Place in single layer in greased baking pan. Sprinkle with salt, pepper, and parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes. Yield 4 servings.

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PINEAPPLE CASSEROLE
1 can pineapple tidbits, drain & reserve juice 1 cup shredded cheddar cheese 3 tablespoons flour 3 tablespoons pineapple juice cup sugar Ritz crackers, 1 or 2 sleeves cup melted butter

Dana Rayburn Holden

Mix pineapple and cheese. Then, mix together with next three ingredients. Pour in 8x8 casserole dish. Top with crushed Ritz cracker & butter mixture. Bake at 350 degrees for 25 minutes or until bubbly. Double recipe for a 9x13 pan. Goes well with ham.

SWEET POTATO CASSEROLE MAMAS WAY

Teresa Sanford

This mouthwatering casserole will satisfy lovers of crunchy pecans, cornflakes, and marshmallows. Step 1: Step 2: 4 lbs. sweet potatoes 1 cup granulated sugar cup butter, softened cup milk 1 cups cornflakes cereal, crushed cup chopped pecans 1 cups miniature marshmallows 2 large eggs 1 teaspoon vanilla extract teaspoon salt 1 tablespoon brown sugar 1 tablespoon butter, melted

Step 3:

Step 4:

1. Preheat oven to 400 degrees. Bake sweet potatoes at 400 degrees for 1 hour or until tender. Let stand until cool to touch about 20 minutes. Peel and mash sweet potatoes. Reduce oven temperature to 350 degrees. 2. Beat mashed sweet potatoes with all of the ingredients in Step 2 above until smooth. Spoon potato mixture into a greased 11x7 inch baking dish. 3. In a small bowl, combine all of ingredients in Step 3 above. Sprinkle over casserole in diagonal rows 2 inches apart. Bake at 350 degrees for 30 minutes. Remove from oven and let stand 10 minutes 4. Sprinkle marshmallows in Step 4 in alternate rows between cornflake mixture rows. Bake 10 minutes. Let stand 10 minutes before serving. Delicious!!!!!

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CANDIED SWEET POTATOES

Weight Watchers

Celia Goodner

2 large sweet potatoes, about 2 lbs., peeled, halved lengthwise and cut crosswise into 2-inch thick pieces cup orange juice 2 tablespoons maple syrup 2 tablespoons packed light brown sugar teaspoon table salt 1 tablespoon reduced-calorie margarine, melted 1. Preheat oven to 375 degrees. 2. Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish. 3. Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes. 4. Bake for 30 minutes, and then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving. 3 points

CANDIED YAMS
cup butter 2 teaspoon vanilla extract teaspoon salt 1 cup granulated sugar

Celia Goodner
1 cup firmly packed brown sugar 4 lbs. sweet potatoes, peeled and cut into -inch thick slices 2 tablespoons cornstarch

1. Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir in vanilla and salt. 2. Stir together granulated sugar and brown sugar in a medium bowl. 3. Layer potatoes and sugar mixture in a lightly greased 6-quart slow cooker, beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on LOW 4 hours or until potatoes are tender. 4. Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep potatoes warm. 5. Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1-2 minutes or until thickened. Pour over potatoes. Serve immediately.

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CINNAMON SWEET POTATOES

Weight Watchers

Celia Goodner

2 tablespoons reduced-calorie trans-fat-free margarine 4 sweet potatoes, peeled, quartered and cut into inch wedges 1 cup water cup orange juice cup firmly packed light brown sugar 2 tablespoons sugar teaspoon cinnamon 1/8 teaspoon salt black pepper to taste 2 teaspoons fresh orange zest In a large skillet, melt margarine over medium-high heat. Add sweet potatoes and stir until coated evenly. Add water and orange juice; cover and cook 15 minutes or until potatoes are just tender. Reduce heat to medium and continue cooking uncovered, stirring occasionally, until most of the liquid is evaporated about 10 minutes. Sprinkle sugars and cinnamon over potatoes and toss until coated. Continue cooking until sugar caramelizes and potatoes have a brown glaze, turning occasionally, takes about five minutes. Season with salt and pepper, garnish with orange zest and serve immediately. 4 points

SWEET POTATO CRUNCH

Weight Watchers

Celia Goodner

4 sweet potatoes 1 cup Weight Watchers Vanilla Nonfat Yogurt teaspoon pumpkin pie spice 1 teaspoons kosher salt 2/3 cup low fat granola cooking spray, butter flavor 1. Place washed sweet potatoes in oven and bake at 350 degrees for approximately 40-60 minutes, until they are soft to the touch. After the potatoes have cooled, remove the skin. 2. Place the sweet potato flesh in a mixing bowl. Add Weight Watchers Vanilla Nonfat Yogurt, pumpkin pie spice and salt. Whip on medium speed until all of the yogurt is mixed into the potatoes. 3. Coat glass or ceramic baking dish (1-2 quarts) with cooking spray. Scoop potato mixture into the prepared baking dish. 4. Sprinkle granola evenly across the top of the potatoes and lightly coat with cooking spray. Bake at 350 degrees for approximately 40-50 minutes. Remove from oven and serve. 3 points per serving ( cup )

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SWEET POTATO CASSEROLE

2 cups cooked sweet potatoes 2 eggs, beaten cup sweet milk cup sugar teaspoon cinnamon teaspoon nutmeg 1 stick butter, melted 1 cup brown sugar 1 cup coconut cup chopped nuts 2 cups corn flakes

Ann Swayne

Mix first six ingredients and pour into a long greased baking dish. Mix next four ingredients and put over top of potatoes. Cover with corn flakes. Bake at 350 degrees for 20 minutes.

MALLOW WHIPPED SWEET POTATOES

2 cans (23 oz.) sweet potatoes, drained 6 tablespoons margarine, softened, divided teaspoon salt 1 teaspoon cinnamon teaspoon nutmeg 2 cups jet-puffed miniature marshmallows, divided 3 tablespoons firmly packed brown sugar 2 cups krisp rice cereal Vegetable cooking spray

Ann Swayne

1. Combine sweet potatoes, 4 tablespoons of the margarine, salt and spices. Beat until smooth. Stir in 1 cup of the marshmallows. Spread in 10x6x2-inch (1-quart) glass baking dish coated with cooking spray. Top with remaining marshmallows. 2. Melt remaining margarine. Combine crisp rice cereal and sugar. Sprinkle over marshmallows. 3. Bake at 350 degrees about 20 minutes or until hot and cereal is golden brown. Serve hot.

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SLOW COOKED BROCCOLI CASSEROLE

2 packages (10-14 ounces each) frozen chopped broccoli, partially thawed 1 can (10 ounces) cream of celery soup, undiluted 1 cups shredded sharp cheddar cheese, divided cup chopped onion teaspoon Worcestershire sauce teaspoon pepper 1 cup crushed butter-flavored crackers (about 25) 2 tablespoons butter In a large bowl, combine broccoli, soup, 1 cup of cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3 qt slow cooker. Sprinkle the crackers on top, dot with butter. Cover and cook on high for 2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until cheese is melted. 8-10 servings.

BROCCOLI CASSEROLE
1 lb. cooked broccoli 1 can cream of chicken soup 1 can cream of mushroom soup cup chopped onions 1 cup sour cream 1 cup shredded cheddar cheese, also 1 cup for topping salt & pepper to taste

Teresa Carroll

Mix together and pour into casserole dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes or until topping is brown.

BROCCOLI CASSEROLE

Lillian Jeralds

1-16-ounce pkg. chopped broccoli 2 tablespoons margarine 1 cup Minute rice (I use store brand) (Prepare per pkg. directions. Bring 1 cup water to a boil, & stir in rice. Cover and remove from heat-let sit 5 minutes.) 1-8-ounce jar cheese whiz (I use store brand) 1 can cream of mushroom soup. Melt margarine in skillet over low heat; saut broccoli until thawed. Add prepared minute rice. Stir in cheese and mushroom soup. Pour into 9-inch casserole and bake in 325 degree oven for 20 minutes until bubbly hot. May be prepared day before and baked before serving. Freezes well if prepared, but not baked until ready to use thaw & bake.

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BROCCOLI CASSEROLE

Weight Watchers

Celia Goodner

2-20-ounce bags frozen broccoli, thawed, cooked and drained 2 cups fat-free sour cream 1 pkg. dry onion soup mix cup fat-free shredded cheddar Preheat oven to 250 degrees. Spray a 1 quart casserole pan with nonstick spray. Mix broccoli, sour cream and onion soup mix. Spread in pan and sprinkle with cheddar. Bake 30 minutes. Points: 2

BROCCOLI CASSEROLE
1 pkg. frozen chopped broccoli can cream of mushroom soup can cream of chicken soup cup sharp cheese, grated 1 tablespoon grated onion

Ann Swayne
1 egg, well beaten salt and pepper to taste cup mayonnaise, not salad dressing cup cheese cracker crumbs

Cook broccoli according to direction on package. Drain well. Combine all ingredients except crumbs, and blend with the cooked broccoli. Pour into buttered casserole and sprinkle top with crumbs. Serves 4-5. Bake at 400 degrees for twenty minutes (may be made the day before but dont add the crumbs until ready to bake).

CABBAGE CASSEROLE
3 potatoes, sliced 2 onions, sliced 2 carrots, sliced Salt and pepper 2-3 stalks celery head cabbage bacon slices

Faye Bledsoe

Grease casserole dish. Slice potatoes and place in bottom of dish. Salt and pepper; add or slice vegetable in layers, topping with cabbage. Sprinkle water over cabbage. Cover with bacon slices and cover with lid or foil. Bake slowly at 325 degrees for 1 to 1 hours.

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UNSTUFFED CABBAGE
Makes 6 servings Prep 15 minutes 1 small head cabbage, shredded, about 8 cups 1 lb. ground beef 1 medium onion, sliced 3 cloves garlic, peeled and finely chopped 1 can (28 ounces) stewed tomatoes 1 can (6 ounces) tomato paste Mashed potatoes and green beans (optional) 1 tsp. dried parsley 1 tsp. salt 1 cups water 1 tsp. dried oregano 1 tsp. sugar tsp. black pepper

Judy Duggan
Cook 1 hour, 51 minutes

1. Heat a large nonstick saucepan over medium heat. Add beef and cook for 6 minutes, until no longer pink, stirring occasionally. Drain fat. Stir in onion and cook 4 minutes. Add garlic; cook 1 minute. 2. Add tomatoes and paste. Break up tomatoes with a potato masher. Stir in 1 cups water, parsley, salt, oregano, sugar and black pepper. Simmer 5 minutes. 3. Add half the cabbage and cook, covered, for 5 minutes. Add the remaining cabbage and simmer, covered, for 90 minutes stirring occasionally. 4. Serve with mashed potatoes and green beans, if desire.

GREEN BEAN CASSEROLE

Mary Heather West

1 can French style green beans or peas (or both), drained 1 can shoe-peg corn, drained 1 can cream of celery soup 1 small onion 1 roll Ritz crackers, crushed cup sharp cheese, grated 1 stick melted butter 1 cup sour cream almonds Make layers of vegetables in casserole. Mix together cheese, sour cream and soup; pour over vegetables and lightly mix. Place crackers and almonds over vegetables; pour butter over all. Bake for 40 minutes at 350 degrees.

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MARINATED GREEN BEAN BUNDLES

Amy Davis Valentour

2-3 cans whole green beans (or use fresh green beans that have been blanched & cooked) 1 lb. pkg. bacon, cut each slice in half Use 5-6 green beans to make a bundle and wrap slice of bacon around each bundle and secure with a toothpick. Place bundles in a jelly roll pan or 9x13 cake pan. Marinate with: 1 stick, butter, melted cup brown sugar 1 teaspoon garlic powder 2 dashes of soy sauce

Mix all marinate ingredients together and pour over the bean bundles. Allow time for the bundles to marinate, can even be overnight. Bake in 350 degree oven for 30-35 minutes. Drain off marinate and place under broiler just long enough for the bacon to brown.

CARROT-PARSNIP LATKES
lb. carrots lb. parsnips, peeled 1 small onion, peeled 3 large egg whites, lightly beaten or 1/3 cup fat-free egg substitutes

Mary Heather West

cup all-purpose flour or plain dried bread crumbs 2 teaspoons chopped fresh thyme teaspoon salt 1/8 teaspoon coarsely ground pepper

Latkes are savory pancakes that are a traditional Hanukkah treat.

Set a rack on a large baking sheet and place in the oven. Preheat the oven to 200 degrees. Coarsely grate the carrots, parsnips, and onion into a medium bowl; stir to combine. Add the egg whites, flour, thyme, salt, and pepper; mix well. Spray a large nonstick skillet with nonstick spray and set over medium heat. Drop the mixture by cupfuls into the hot skillet to make 4 mounds. Press each mound into a 3-inch pancake. Cook until browned and cooked through, about 8 minutes per side. Transfer the latkes to the oven and keep warm. Repeat with the remaining mixture. Yields 2 latkes per serving. Good Idea: Top latke with a spoonful of bottled mango chutney.

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SQUASH CASSEROLE WITH COCONUT

4 cups mashed buttercup squash cup sugar 2 eggs 1 teaspoon salt 2 cups milk 2 cups coconut 1 teaspoon vanilla Topping 1 cup coconut 1 cup brown sugar 1 cup chopped pecans 1/3 cup butter

Mary Heather West

Preheat oven to 350 degrees. Mix squash, sugar, eggs, salt, milk, coconut, and vanilla. Spoon into 7x11 inch greased baking dish. Bake for 45 minutes. Remove from oven. Mix coconut, brown sugar, pecans, and butter, and spread over squash mixture. Bake 10-15 minutes or until brown Yield: 6-10 servings.

SQUASH CASSEROLE
3 lb. yellow squash cup chopped sweet onion 1 teaspoons salt, divided 1 cup grated carrots 1-10 oz .can reduced-fat cream of chicken soup 1-8 oz. container light sour cream

Weight Watchers
cup chopped fresh chives cup crushed cornflakes cereal cup crushed french fried onions 2 tablespoons melted butter teaspoon freshly ground pepper

Celia Goodner

1. Preheat oven to 350 degrees. Cut squash into inch thick slices; place in a Dutch oven. Add onion, 1 teaspoon salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels. 2. Stir together grated carrots, next 3 ingredients, and remaining teaspoon salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-quart oval baking dish. 3. Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture. 4. Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving. cup 3 points

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ITALIAN ZUCCHINI CRESCENT PIE

2 tablespoons butter or margarine 4 cups thinly sliced zucchini cup onion 2 tablespoons dried parsley teaspoon salt teaspoon pepper teaspoon garlic powder

Dana Rayburn Holden

teaspoon basil teaspoon oregano 2 eggs, beaten very well 2 cups shredded mozzarella cheese 1 can crescent rolls 2 teaspoons prepared mustard

Heat the oven to 375 degrees. In a skillet, melt butter over med. heat and add zucchini and onions. Cook 6-8 minutes, stirring occasionally, until tender. Stir in salt, pepper, and herbs. In a large bowl, mix eggs and cheese. Add squash mixture and stir. In a 10-inch ungreased glass pie plate, take crescent roll triangles and press into pie plate. Firmly press perforations and seal. Spread mustard over crust. Pour mixture evenly into pie plate. Bake 18-22 minutes. Let stand 10 minutes before serving.

MEMAWS RICE
1 cup rice 1 can beef consume can mushroom soup

Karen Randolph
can water stick margarine/butter, cut into slices

Mix mushroom soup and water. A shaker works perfectly. Add all to a casserole dish. Cover with foil; make a couple of vents (small holes in foil.) Bake at 375 degrees for 45 minutes.

BAKED BEANS
1-28 oz. can Bushes baked beans (original with brown sugar) medium onion, chopped 3-4 slices bacon, fried crispy and crumbled 1 teaspoon Worcestershire sauce -1/3 cup brown sugar, to taste 1/3 cup green bell pepper, chopped 1 teaspoon mustard teaspoon garlic salt or powder salt and pepper to taste

Pattie Derrick Wheeler

Mix all ingredients and pout into Pyrex dish or pan sprayed with Pam. Cook for about 45 minutes at 350 degrees. For a larger crowd, double or triple recipe and cook about 15 minutes longer.
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VEGETABLE MEDLY
15 or more pods okra 1-2 yellow squash 2 medium green tomatoes 2 medium Irish potatoes

Violet Stokes

Slice okra and squash. Chop green tomatoes and potatoes into small pieces. Combine all and coat in corn meal and 1 tablespoon flour. Salt and pepper to taste. Fry in a cast iron skillet, if available, oil and small amount of Crisco. That helps to brown the mix. All cooks know not to leave unattended. You can add onion, if desired, and any other spices if you like to experiment.

CROCK POT MACARONI

2 cups or 8 oz. macaroni, cooked and drained 1-12 oz. can evaporated milk 1 cups whole milk 1 cup medium sharp cheese, grated 2 cups sharp cheese, grated cup butter 2 eggs salt and pepper to taste

Sue Morgan

Grease crock pot with butter. Mix all ingredients together and pour into crock pot. Put 2-3 slices of cheese on top. Cook for 3-4 hours on low.

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94

Breads, Rolls, & Breakfast

95

96

CRACKER SMACKERS
1-11-ounch envelope Ranch-style dressing mix (dry) tsp. whole dill weed tsp. lemon pepper 1/8 tsp. garlic powder 2-11-ounce pkg. oyster crackers cup vegetable oil

Brenda Walden

Combine first 4 ingredients in a bowl. Add crackers. Toss well to distribute seasonings over all. Drizzle oil over crackers, mixing well. Put mixture into a large paper bag. Fold top to close bag securely. Let stand 2 hours, shaking bag often. Put in tightly covered container. Lasts for weeks!

HERBED PARMESAN BREAD DIPPING OIL

Ingredients: tsp. Italian Herb Seasoning or tsp. each dried oregano & basil cup extra virgin olive oil 2 tsp. grated Parmesan cheese black pepper to taste crusty baguettes or Italian bread

Brenda Walden

Directions: Combine seasoning & oil on a 6 plate. Top with cheese. Dip pieces of crusty bread into oil. Umm!!

HUSH PUPPIES
2 eggs, well beaten 1 cup cornmeal cup flour 1 teaspoon baking powder 1 large onion, finely chopped teaspoon salt teaspoon sugar

Dean Derrick

Blend above ingredients; add sufficient water to form stiff dough. Drop dough by spoonfuls into deep hot oil and fry golden brown. Drain on paper towels. Recipe can be doubled to serve several people. Double recipe: Use 3 eggs, also, omit baking powder if using self-rising flour and self-rising cornmeal.

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HUSH PUPPIES
2 cups self-rising meal 1 tablespoon sugar 1 small minced onion 1 egg, beaten cup milk

Susan Rayburn

Mix all ingredients together. Form into balls (golf ball size or smaller). Deep fry in canola oil until golden brown and floats to top of oil.

HAM & CHEESE ROLLS

2 pkgs. dinner party rolls 1 cup (2 sticks) margarine, melted 3 tablespoons prepared mustard 2 tablespoons Worcestershire sauce 1 onion, finely chopped 1 lb. ham, thinly sliced 1 pkg. shredded cheese

Dianne Davis

Remove rolls from the aluminum pan and cut horizontally into halves. Combine the margarine, mustard, Worcestershire sauce, and onion in a bowl and mix well. Spread over cut slices of the rolls. Layer the ham and cheese on the bottom halves of the rolls. Replace the top halves of the rolls and wrap in foil. Bake at 350 degrees for 20-25 minutes or until cheese is melted. Serves 12-16.

ZUCCINI BREAD
2 cups sugar cup oil 3 eggs 2 tsp. vanilla 3 cups flour 1 tsp. baking powder 1 tsp. soda tsp. salt 1/8 tsp. nutmeg tsp. cloves 1 tsp. cinnamon 2 cups shredded zucchini cup chopped nuts cup raisins

Brenda Walden

Preheat oven to 350 degrees. Beat eggs, sugar, vanilla and oil until fluffy. Add sifted dry ingredients and mix well. Stir in grated zucchini, raisins, and nuts until mixed well. Pour into 2 greased and lightly sugared loaf pans. Bake 50-55 minutes or until done.

98

ZUCCHINI BREAD
1 cup vegetable oil 3 eggs 2 cups zucchini, peeled and grated 2 cups sugar 2 teaspoons vanilla 3 cups flour 3 teaspoons cinnamon nuts, if desired

Patti Derrick Wheeler

Mix all together except zucchini. Fold in last. Bake at 350 degrees until done. Bake in 2 greased loaf pans. I like to add pecans or walnuts. Can, also, add cup crushed pineapple and cup shredded coconut.

BLUEBERRY MUFFINS
Mix together: 2 cups self-rising flour 1 cup sugar In a separate bowl mix: 1/3 cup oil 1 cup milk 1 egg, beaten

Susan Rayburn
1 cup drained blueberries, fresh or frozen

Pour into flour mixture and stir. Drain blueberries and gently fold them into mixture. Bake in preheated 350 degree oven about 15-20 minutes. Makes about 2 dozen.

BANANA BREAD
cup Crisco shortening 1 cup sugar 2 eggs 3 bananas, mashed or blended 2 cups plain flour 1 tsp. soda tsp. salt cup nuts, opt.

Dean Derrick

Mix shortening, sugar, eggs and bananas. Add dry ingredients and nuts. Bake at 350 degrees in well-greased loaf pan about 1 hour. Makes 1 large loaf. Double recipe, makes 1 large loaf and three small loaves. Can, also, make muffins.

99

CHOCOLATE BANANA BREAD

Mary Janes

Vegetable oil spray, for misting loaf pan 3 tablespoons buttermilk 1 cups whole wheat flour cup chocolate chips, sweet or unsweet teaspoon baking soda Hersheys cup vegetable oil cup or more chopped walnuts teaspoon salt 2 large eggs, lightly beaten cup Splenda or 1 cup sugar 1 cups mashed bananas (2 large or 3 small bananas) 1. Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist a 9x5 inch loaf pan with vegetable oil spray and dust it with flour. Shake out the excess flour. Set the pan aside. 2. Place the flour, baking soda, salt in a large mixing bowl and stir with a fork to combine. Add sugar and stir to combine. Add the oil, buttermilk, eggs, chocolate chips, chopped walnuts, and mashed bananas and stir until the mixture is smooth, but just blended, 50-60 strokes. Pour the batter into the prepared loaf pan. 3. Bake the bread until it is golden brown and to top springs back when gently pressed with finger, 1 hour and 15-20 minutes. Transfer the loaf pan to a wire rack and let the bread cool for about 15 minutes. Run a knife around the edges of the bread and give the pan a few good shakes to loosen the bread. Invert the bread onto a wire rack, then invert it again on another wire rack, so that it cools right side up. Let loaf continue to cool for about 1 hour. Glaze for Top of Banana Bread Mix ingredients together until thin enough to drizzle over bread. cup powdered sugar 1 tablespoon cocoa hot water Note: Recipe doubles well to make 2 loaves. Can freeze up to 3 months.

100

BANANA NUT BREAD

Mix together and set aside: 2 cups sugar 3 cups plain flour 1 teaspoon soda 2 cups mashed bananas 3 beaten eggs 1-8 oz. can crushed pineapple, drained 1 teaspoon cinnamon 1 teaspoon salt 1 cup chopped nuts 2 teaspoons vanilla flavoring 1 cup oil

Lillian Aiken

Combine remaining ingredients and add to dry ingredients, stirring until moistened good. Spoon batter into two greased and floured 9x3 inch loaf pans (You can use muffin pans). Bake at 350 degrees for 1 hour. Cool 10 minutes before removing from pans. Cool on rack.

ICE CREAM BREAD

1 pint (2 cups) ice cream, softened 1 cups self-rising flour

Celia Goodner

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inch loaf pan. Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack. Note: Batter may also be divided evenly between 2 greased and floured 5x3 inch loaf pans. Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted in center of bread comes out clean.

CHEDDAR APPLE BREAD

2 cups flour cup sugar 2 teaspoons baking powder teaspoon salt 2 eggs, beaten cup milk 1/3 cup Parkay margarine, melted 2 cups (8 oz.) 100% natural Kraft shredded sharp cheddar cheese 1 cups chopped, peeled apples cup chopped nuts

Celia Goodner

Combine dry ingredients. Add combined eggs, milk, and margarine; mix well. Stir in remaining ingredients. Spoon into well greased and floured 9x5 inch loaf pan. Bake at 350 degrees for 65-70 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes; remove from pan.

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PUMPKIN SPICE BREAD

Half a 15-ounce can 100% pure pumpkin (1 cup minus 2 tablespoons) teaspoon ground cinnamon teaspoon ground nutmeg 2 large eggs, lightly beaten teaspoon cloves 1 cups all-purpose flour 1 cup water 1 teaspoon baking soda 1 cups dark brown sugar teaspoon salt cup vegetable oil

Celia Goodner

1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat pumpkin, cinnamon, nutmeg, and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. Transfer to a medium bowl; whisk in cup water, then brown sugar, then oil, then eggs until smooth. 2. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrape batter into 3 greased miniature disposable loaf pans or 1 9-inch pan. Bake until firm and golden brown, about 50 minutes and about 70 minutes for a large loaf. 3. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. Recipe doubles easily and freezes well.

APPLE BUTTER BREAD

Celia Goodner

Follow recipe for Pumpkin Spice Bread, substituting cup of apple butter for the cooked spiced pumpkin, but do not cook the apple butter. Omit nutmeg. Increase cinnamon to 2 teaspoons. Reduce water to cup. Reduce brown sugar to 1 cups.

SUGARLESS FRUIT/NUT MUFFINS

1 cup chopped dates cup raisins cup chopped prunes 1 cup water cup margarine teaspoon salt 2 eggs, beaten 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda cup chopped nuts

Celia Goodner

In saucepan, combine dates, raisins, prunes and water. Bring to a boil and boil for 5 minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon into greased mini-muffin pans. Bake at 350 degrees for 15 minutes. The mixture may also be baked in a greased loaf pan for 30 minutes.
102

PUMPKIN-CHIP MUFFINS
1 box yellow cake mix 1 cup pumpkin puree (not pie filling) cup water cup chocolate chips 1. 2. 3. 4.

Amy Davis Valentour

Mix the first three ingredients together with a mixer. Add chocolate chips. Pour into muffin tin or muffin wrappers and bake at 400 degrees for 18 minutes. Eat and ENJOY!!!!!

BANANA BREAD
DO NOT USE MIXER!!!!!!!! Mix dry ingredients first. 1 cup plain flour teaspoon salt 1 cups sugar

Ann Swayne

1 teaspoon baking soda 1 cup chopped pecans

Beat: 2 eggs with cup oil cup plus 1 tablespoon buttermilk 1 teaspoon vanilla 2 ripe bananas, mashed, and added to egg mixture. Pour dry ingredients into wet and mix. Bake in 1 pan at 325 degrees for 1 hour and 20 minutes.

REBA MAYFIELDS EASY ROLLS

3 cups flour 1 teaspoon salt 3 tablespoons shortening 1 pkg. dry yeast 1/4 cup sugar 1 egg, beaten 3/4 cup warm water

Sift flour and salt. Blend in shortening with a pastry cutter. Add yeast to warm water; allow to set 7 minutes, add the sugar; allow to set 3 minutes. Add 1/2 yeast mixture to the flour. Stir the beaten egg into the remaining yeast mixture before adding to the flour. When well mixed, refrigerate covered for 24 hours. Next day work dough lightly before rolling out on a floured board. Cut with biscuit cutter and dip into melted butter or margarine. Place the rolls on an ungreased baking sheet so that they touch. Let rise 2 hours. Bake at 400 degrees for 20 minutes.
103

DOLLYWOODS CINNAMON BREAD

Hailey Rayburn

The minute you step through the gates of Dollywood, you can smell this delicious bread baking at the Grist Mill. Its a park favorite, visitors dont even bother slicing it. Instead, they jut rip it off in big pieces while they walk around. I like to put a little sweet glaze on mine, but the bread tastes just as good without it. Vegetable oil cooking spray cup sugar 1 tablespoons cinnamon For the glaze: 1 cup powdered sugar, sifted Makes 2 loaves; serves 8. 1. Coat two loaf pans with vegetable oil cooking spray 2. Combine the sugar and cinnamon in a shallow dish and set aside. 3. Cut the dough lengthwise into two pieces. Make 4 crosswise slits in each piece. Taking care not to cut all the way through. Brush the loaves all over with butter, making sure to cover the creases. Roll each loaf in the cinnamon mixture, packing the cinnamon into the creases with your hands. Place the loaves in the prepared pans and set aside in a warm place to rise for 30 minutes. While the bread is rising, preheat the oven to 300 degrees. 4. Bake the bread, turning the pans around once, for 35 minutes, or until the top is golden and a tap on the bottom of the pan yields a hollow sound. 5. Meanwhile, make the glaze. In a small bowl, vigorously stir together the powdered sugar and water until the mixture is smooth and free of lumps. Turn the breads out onto a rack while they are still warm and drizzle with glaze. 1 (1 lb.) loaf frozen bread dough, thawed 4 tablespoons ( stick) butter, melted

2-3 tablespoons water or fresh lemon juice

MEXICAN CORNBREAD
2 medium onions, finely chopped 2 hot peppers, finely chopped 2 eggs, beaten 2 cups grated cheddar cheese cup oil cup milk 1 can kernel corn 1 cups cornmeal

Dana Rayburn Holden

Mix all ingredients together and bake at 350 degrees in 9x13 pan for 40-45 minutes. Let cool and cut into squares.

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MEXICAN CORNBREAD
2 cups cornmeal 1 egg, beaten a pinch of salt a pinch of sugar cup flour 1 can cream style corn 1 onion, chopped 2 cups shredded cheese 1 small jalapeno, chopped 1 cup milk

Tyler Carroll

Combine all ingredients and top with cheese. Bake at 400 degrees until golden brown.

MOONS EASY CORN BREAD

cup cornmeal 1 tablespoon baking powder 2 teaspoons sugar 1 cup milk 1 cup flour teaspoon salt 1 egg 2 tablespoons bacon drippings or oil

Sift dry ingredients together. In separate bowl, beat egg, milk and oil. Add dry ingredients and mix. Bake at 400 degrees in a large cast-iron skillet or in a well greased muffin pan for 25 minutes.

SOUR CREAM BUTTER BISCUITS

2 cups self-rising flour 1 cup (2 sticks) butter, at room temperature 1 cup sour cream

Dana Rayburn Holden

Preheat oven to 400 degrees. Mix the flour and butter together; add sour cream, and blend well. Place spoonfuls of batter in greased miniature muffin pans. Bake for 8-10 minutes, or until golden. Yields 3 dozen.

FAMOUS WHITE LILY BISCUITS

2 cups self-rising flour 3 tablespoons shortening 2 cups milk

Judy Duggan

Cut shortening into flour until mixture resembles coarse crumbs. Blend in enough milk to make a soft dough. Turn onto lightly floured surface. Knead gently for 30 seconds. Roll out inch thick. Cut and bake on an ungreased baking sheet at 475 degrees for 10-12 minutes or until browned. Yield: 12 (2) biscuits.
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CRACKER BARREL BISCUITS (OLD COUNTRY STORE) Judy Duggan

2 cup Bisquick Mix 2/3 cup buttermilk 1 teaspoon sugar 1 tablespoon butter, melted

Preheat oven to 450 degrees. Mix first three ingredients together. Add melted butter to batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times, roll inch thick, and cut biscuits out with cutter. Flatten each slightly with a teaspoon. Bake 8-10 minutes or until brown. Brush with extra melted butter.

HARDEES BUTTERMILK BISCUITS

4 cups self-rising flour 1 tablespoon sugar 1 tablespoon baking powder 2 cups buttermilk 2/3 cup shortening

Judy Duggan

Mix together, do not knead. Roll out to 1 thick. Cut and brush with additional buttermilk. Place on a greased cookie sheet. Bake 400 degrees for 15 minutes.

BOJANGLES BISCUITS
2 cups self-rising flour 1/3 cup Crisco shortening 2 teaspoons confectioners sugar 1 cup buttermilk

Judy Duggan

Mix together until you can handle (less is more). Break off individual biscuits and roll in hand to form. Place on greased cookie sheet. Brush with melted butter before and after you bake. Bake for about 10 minutes at 400 degrees or until brown.

WEIGHT WATCHERS BISCUITS

6 tablespoons self-rising flour 3 tablespoons skim milk 1 tablespoons fat-free yogurt Mix and bake in muffin tins at 400 degrees till brown. 1 point per biscuit.

Celia Goodner

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DADS BISCUITS
3 cups flour 2/3 cups shortening pinch of salt milk to mix

Randal Carroll

Blend shortening and flour, and then add milk. Just add enough milk to form a ball. Then on counter or flat service, knead dough gently and press out. Use a small cup to cut out biscuits. Place biscuits on a sprayed (Pam) baking sheet and place in 450 degree oven. Bake until light golden brown. Use TLC.

ANGEL BISCUITS
2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1/8 cup sugar cup shortening cup warm water 1 pkg. dry yeast 1 cup buttermilk

Judy Bull

Dissolve the yeast in cup warm water. Mix dry ingredients in the order given with the shortening. Add the buttermilk and the water with the yeast. Blend thoroughly and refrigerate in a large greased covered bowl overnight or kneed lightly as for biscuits and let the rise slightly (will take a little longer if dough is cold). Bake at 400 degrees until lightly browned.

CHEESE GARLIC BISCUITS

2 cups Bisquick 2 tablespoons melted butter 2/3 cup buttermilk teaspoon garlic powder cup cheddar cheese, shredded (I use a little more)

Judy Bull

Mix well and drop by spoonfuls onto a greased baking sheet. Bake at 450 degrees for 8-10 minutes.

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MOMS REFRIGERATOR ROLLS

2 pkgs. dry yeast 2 cups warm water 2 teaspoons salt 3 tablespoons sugar 6-7 cups flour 1 egg cup Crisco

Judy Bull

Add yeast to lukewarm water. When dissolved, add sugar, salt and well beaten egg. Then add one-half of the flour, melted Crisco, then remaining flour. When mixed well, cover with damp cloth and let rise in the refrigerator or (overnight). Remove from refrigerator and break the mix down. Take about as egg size of mixture and place in well greased muffin pans. Let rise about 2 hours. Bake at 400 degrees about 15 minutes. Will make about 30 rolls.

DONE BUTTERED ROLLS

Mix together until well blended: 1 stick softened butter 1 cup sour cream 2 cups Bisquick

Footy Lambert

Place in greased small muffin pans and bake at 375 degrees for about 15 minutes or until brown. Serve hot. You dont need to butter these cause they done buttered!!

NANNIES ROLLS
1 yeast cake (or 2 pkg. dry yeast) cup lukewarm water 2/3 cup shortening 1 teaspoon salt cup sugar

Suzan Stewart
1 cup scalded milk 1 cup mashed potatoes 2 eggs, beaten flour to make a stiff dough (approx. 4-5 cups)

Dissolve yeast in lukewarm water. Scald milk and pour over shortening, potatoes, salt and sugar. When this mixture has cooled to lukewarm, add yeast and eggs. Stir in flour to make a stiff dough. Knead dough thoroughly, about 20 minutes. Put into buttered mixing bowl large enough to allow dough to rise. Glass bowl is best. Cover and refrigerate overnight. About 2 hours before serving, roll out. Cut with biscuit cutter. Spread melted butter on top and fold over. Place close together in bread pan and spread melted butter on top. Place in hot oven, about 450 degrees.

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HAM ROLLS
1 pkg. brown n serve rolls, cut in half (I make mine thicker on the bottom) Melt: 1 stick margarine 2 tablespoons regular mustard 2 tablespoons Worcestershire sauce

Ann Swayne

2 tablespoons minced onion (I use more & cook slightly in margarine)

Pour over the bottom half. Save some for the top of the rolls. Add deli ham & mozzarella cheese. Add the top roll then the remaining mixture. Heat at 350 degrees for 7 minutes or until cheese melts.

RESURRECTION ROLLS
Here is a recipe you can do with your children or grandchildren in order for them to understand the death and resurrection of Jesus Christ. crescent rolls melted butter large marshmallows cinnamon sugar

Preheat oven to 350 degrees. Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in. Read Matthew 27:57-61 1. Give each child a marshmallow. This represents Jesus. 2. Have him/her dip the marshmallow in melted butter. This represents the oils of embalming. 3. Now dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body. 4. Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside). This represents the wrapping of Jesus body after death. 5. Place in a 350 degree oven for 10-12 minutes. The oven represents the tomb - pretend like it was three days! 6. Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!!!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)

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ZIPLOC OMELET

Shirley Swayne

1 qt. Ziploc freezer bag 2 large eggs Chop and prepare: ham, cheeses, onion, green bell pepper, tomato, hash browns, salsa, etc. Crack 2 eggs, large or extra-large, into the bag, not more than 2, shake to combine them. Put out a variety of prepared ingredients such as those listed above. Have each guest add prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Note: Everyone writes their name on their bag with permanent marker. The best part is that no one has to wait for their special omelet, and its just the way they like it. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and/or coffee cake. Everyone gets involved in the process.

BREAKFAST CASSEROLE

Amy Davis Valentour

3 slices of day old bread, cubed and put in the bottom of a 9 x 13 Pyrex dish. 1 lb. of sausage, browned and drained. Put on top of the bread. Mix together and pour over bread and meat: 6 eggs or equal amounts of egg substitute 1 teaspoon salt 2 cups milk 1 teaspoon dry mustard

Cover and refrigerate overnight. (Can, also, be made and cooked the same day). Next morning, sprinkle 1 cup cheddar cheese on top and bake at 350 degrees for 35 minutes or until done. Serves 6-8.

BREAKFAST PIZZA

Wanda Slack

Crescent roll dough - mashed into a 9x13 inch pan. 1 lb. sausage, fried & drained, put on top of dough. 1-2 cups frozen hash browns, put on top of sausage. (You might want to let them thaw a little) 1 cups grated mild cheddar cheese, on top of hash browns. 5 eggs, cup milk, salt & pepper to taste, whipped and poured on top of cheese Parmesan cheese, on top of all this. Bake at 350 degrees for 30 minutes.

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SAUSAGE CASSEROLE
1 lb. sausage 1 block cream cheese 2 cans crescent rolls

Amy Davis Valentour

1. Brown and drain sausage. 2. Add cream cheese. Stir until cream cheese is thoroughly melted and blended with the sausage. 3. Spray bottom of 9x13 Pyrex dish with cooking spray. Open one can of crescent rolls and roll out onto bottom of dish and completely cover the bottom. 4. Pour sausage and cream cheese mix on top of crescent rolls. 5. Open second can of crescent rolls and put on top of sausage mix (you can make designs if you like or you can just roll it out on top to cover. You can be fancy and cut into strips and overlap each strip Be Creative!!!!

BREAKFAST CASSEROLE
6-8 slices bread, broken into pieces 1 lb. hot sausage, browned & drained cup Monterey-jack cheese cup cheddar cheese Salt & pepper 5 eggs, beaten cup Pet milk 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce

Mary Stone

Break up bread and line a greased 9x13 pan. Sprinkle cooked sausage over bread. Cover with cheeses. Blend remaining ingredients and pour over cheeses. Refrigerate overnight. Bake at 350 degrees for 30-45 minutes.

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HOLIDAY BRUNCH CASSEROLE

Ann Swayne

1 pkg. Jimmy Dean Sausage, cooked, drained and crumbled 4 cup cubed day-old bread 2 cups shredded sharp cheddar cheese teaspoon onion powder 10 eggs, slightly beaten fresh ground pepper to taste 4 cups whole milk cup sliced mushrooms, opt. 1 teaspoon dry mustard cup tomatoes, chopped & 1 teaspoon salt peeled, opt. Place bread in well-buttered 9x13 baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325 degrees. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly. Serves 6.

SOUTHERN CHOCOLATE GRAVY

Pour over homemade buttermilk biscuits. to 1 cup granulated sugar (I prefer Domino) 2 heaping tablespoons flour 1 heaping tablespoon unsweetened cocoa powder 1 cups milk 1 tablespoon butter or margarine teaspoon vanilla extract

Ann Swayne

Add all the dry the dry ingredients to a medium sized pot. For the sugar, it is your preference on the amount. Some people like it a bit sweeter so you can add up to 1 cup. Add the milk, using a whisk combine the dry ingredients with the milk. Bring to a boil, then reduce heat and stir constantly to prevent the mixture from scorching. The mixture will start to thicken up. When it thickens remove from heat and add the butter and the vanilla extract. Pour the hot chocolate gravy over homemade buttermilk biscuits. I tear my biscuit up in a bowl first and then pour the gravy all over it. If you want to be really evil, butter your biscuits first and then pour on the gravy. Oh that is sinful, but so good. *If by chance your gravy is not at the consistency that you want. You can mix a bit of flour and milk together and add it to the boiling chocolate mixture to thicken it as much as you like. Some people like their chocolate gravy a bit thin and some a bit thicker.

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BREAKFAST BURRITOS
1 bag (16-oz.) frozen Southern-style hash browns 12 eggs 1 large onion, chopped 1 green pepper, chopped lb. bulk pork sausage, browned and drained 12 flour tortillas (10 inches), warmed 3 cups (12 oz.) shredded cheddar cheese salsa, opt.

Violet Stokes

In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onion and green pepper. Pour into same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about cup of filling on each tortilla and top with about cup cheese. Roll up and place on a greased baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through. Serve with salsa, if desired. Yields 12 servings.

QUITE A QUICHE

Pat Burger

Pastry for 1 10 shell 1 tablespoon butter, cut into bites 1 dash nutmeg 1 cup grated Swiss cheese 1 cup sliced mushrooms 1 teaspoon chopped onion 1 tablespoon flour 10 slices of bacon, cooked and crumbled 1 cup milk or 1 cup cooked, chopped ham pepper to taste 6 eggs with 2 extra yolks teaspoon salt 1 cup heavy cream, pet milk 2 tablespoons butter, melted & cup grated Parmesan cheese, optional topping Preheat oven to 450 degrees. Line 10 quiche pan with pastry. Dot bottom with butter. Sprinkle over this cheese, onion, meat, and mushrooms. Sift the flour into the milk and add salt, pepper and nutmeg. Then, beat in eggs, yolks and cream. Pour liquid mixture over ingredients in pie shell. Bake for 10 minutes. Reduce heat to 325 degrees and bake 20 minutes till set. Jiggle rack, if middle jiggles much, it is not set. If desired, combine melted butter with Parmesan cheese and sprinkle over cooked quiche and return to oven to brown.

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WEEKEND WAFFLES
2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder teaspoon salt cup butter cup brown sugar 3 egg yolks 2 cups buttermilk 3 egg whites

Janet Brown

Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk. In a large glass or metal bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp How to make a buttermilk substitute: 2 cups white milk add 2 tablespoons either lemon juice or white vinegar and let it sit for 10 minutes.

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Cakes & Desserts

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116

BANANA NUT BREAD CAKE

2 cups sugar 3 cups self-rising flour 1 teaspoon baking soda 3 eggs 1 cups oil cup buttermilk 1 teaspoon salt 1 teaspoon honey 1 teaspoon vanilla 1 cup coconut 1 cup walnuts 4 mashed bananas

Linda Thomas

Mix all ingredients by hand. Cook in a tube pan or a 9x13 pan at 300 degrees for 1 hour & 15 minutes.

DIRT CAKE
Cream Together: 1 stick margarine 1 cup powered sugar 1-12 oz. Cool Whip 1-8 oz. cream cheese Mix Together: 1 large box of vanilla instant pudding 3 cups milk

Linda Thomas

Then mix all the above together and put on cookies (1 pkg. Oreo cookies, 3 stacks). Take half of the cookies and break them up and put in the bottom of 9x13 inch pan. Put the mix on top of the cookies, then break up the rest of the cookies and put on top. Freeze for 12 hours. Take out what you want and let it set for a few minutes. Put back in freezer.

BANANA SPLIT CAKE

3 sticks margarine, softened 2 cups graham cracker crumbs 2 cups confectioners sugar 4 large bananas

Judy Duggan
20-ounce can crushed pineapple (drained) 12-ounce frozen whipped topping (thawed) 1 cup chopped nuts maraschino cherries

Melt 1 stick of margarine and mix with graham cracker crumbs. Press into bottom of a 9x13 inch pan. Combine confectioners sugar and 2 sticks margarine. Gently fold in 1 cup frozen whipped topping, then spread on top of crumbs. Slice bananas over the sugar mixture; then spoon pineapple onto this layer. Spread remaining whipped topping on top, and sprinkle with nuts. Position cherries on top. Refrigerate 3 to 4 hours or overnight.
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COFFEE MUG CAKE

4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (opt.) a small splash of vanilla extract 1 large coffee mug

Shirley Swayne

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Add milk and oil and mix well. Add chocolate chips (if using) and vanilla extract and mix again. Put your mug in the microwave and cook for 3 minutes at 1,000 watts (high). The cake will rise over the top of the mug, but dont be alarmed! Allow to cool a little and tip out onto a plate if desired. Eat! This can serve 2, if you want to feel slightly more virtuous. And why is this the most dangerous cake recipe in the world? Because, now we are only 5 minutes away from chocolate cake at any time of the day or night.

CARROT CAKE
Cake cup cooking oil 2 cups sugar 2 cups grated carrots 4 eggs 1 tsp. cinnamon 2 cups self-rising flour

Judy Duggan
Icing dash salt 1 tsp. vanilla 1 box confectioners sugar cup chopped nuts stick of butter or margarine, softened 8-ounce package cream cheese

Preheat oven to 350 degrees. Grease and flour 9x13 inch pan or two 9 inch cake pans. Blend oil and sugar. Add carrots, eggs, cinnamon, and flour. Mix until smooth and pour into pans. Bake for 25-30 minutes. Cool. Icing directions: Cream butter, cream cheese, salt, and vanilla. Add confectioners sugar. After icing the cake, decorate with chopped pecans.

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STRAWBERRY CAKE
1 box yellow cake mix 3 tablespoons flour 3-ounce box of strawberry flavored gelatin 2/3 cup cooking oil 4 eggs 1 cup frozen strawberries, divided 1 stick margarine 1 box confectioners sugar cup water

Judy Duggan

Preheat oven to 350 degrees. Grease tube cake pan. Combine cake mix, flour, and gelatin. Add oil, water, and eggs. Beat 4 minutes at medium speed. Fold in cup strawberries (undrained). Pour into pan. Bake for 45-55 minutes or until center springs back when touched slightly. For Icing: Cream margarine and sugar until smooth. Add cup drained strawberries. Spread on cooled cake.

PISTACHIO CAKE
1 white cake mix 3 eggs, slightly beaten 1 cup cooking oil 2 sm. boxes pistachio instant pudding mix 1 cup club soda 1 cup chopped pecans 1 cups milk 9-ounce container frozen whipped topping

Judy Duggan

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Empty cake mix into large bowl. Add eggs, oil, 1 box pudding mix, club soda, and pecans, and mix well. Pour into pan. Bake for 30-40 minutes. Cool. For icing: Combine 1 box pudding mix and milk. Add whipped topping and mix well. Spread on cooled cake.

ANY DAY CAKE

2 cups sifted self-rising flour 1 cups sugar cup shortening 1 cup milk 1 tsp. vanilla 2 eggs

Dean Derrick

Sift flour and sugar into a large mixing bowl. Blend in shortening and cup milk; beat 2 minutes on medium speed with electric mixer. Blend in remaining milk, vanilla and eggs; beat 2 minutes. Bake 25-30 minutes in a pan smaller than regular sheet cake. Good with strawberries and Cool Whip. Serve warm or cold with fruit, ice cream or your favorite sauce. Very good.
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PRUNE CAKE

Celia Goodner

Cream together: 1 cups sugar, 1 cup Wesson oil, and 3 eggs Sift together and add to cream mixture: 2 cups plain flour, 1 teaspoon salt, 1 teaspoon soda,1 teaspoon baking powder, 1 teaspoon nutmeg, and 1 teaspoon cinnamon Then add 1 teaspoon vanilla and 1 cup buttermilk. Mix well and stir in 1 cup chopped prunes. Bake for 45 minutes at 300 degrees in a sheet cake pan. Topping: 1 cup sugar cup buttermilk teaspoon vanilla teaspoon soda 1 stick margarine

Bring to boiling point. Pour over hot cake.

OOEY GOOEY BUTTER CAKE

1 pkg. yellow cake mix cup butter, melted 4 eggs 1 (8oz.) pkg. cream cheese, softened 1 (16 oz.) box powdered sugar 2 teaspoons vanilla extract

Judy Duggan

Mix cake mix (only cake mix), melted butter, 1 teaspoon vanilla and two eggs. Pour into 9x13inch pan. In a separate bowl, beat cream cheese until fluffy. Add 2 remaining eggs and 1 teaspoon of vanilla to cream cheese and mix well. Add powdered sugar and beat until lumps are gone; save a handful of powdered sugar to add to the top of the cake after it is baked. Pour this mixture over the cake in the pan. Bake at 350 degrees for 30-45 minutes or until topping is golden. Sprinkle handful of remaining powdered sugar onto the baked cake. Allow to cool before serving.

WORLDS EASIEST CAKE!

1-20-ounce can crushed pineapple in heavy syrup 1-21-ounce can cherry pie filling 1 package yellow cake mix 1 cup chopped pecans cup (1 stick) butter or margarine, chilled

Judy Duggan

Preheat oven to 350 degrees and grease a 9x13 inch pan. Spread the pineapple with its syrup evenly in the prepared pan. Spoon the pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruits, then sprinkle the chopped nuts over all. Slice the butter into thin slices then put the pieces evenly over the top. Bake for 50 minutes or until golden. Serve warm. Makes 12 servings.
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PEANUT BUTTER CAKE

2 cups all-purpose flour teaspoon salt 1 cup water 2 eggs, well beaten cup buttermilk 2 cups sugar cup peanut butter 2 sticks margarine, softened 1 teaspoon baking soda 1 teaspoon vanilla

Celia Goodner

In a bowl, mix flour, sugar, and salt. In a saucepan, combine water, margarine, and peanut butter. Bring to a boil and pour over flour mixture. Mix well. Combine eggs, soda, buttermilk, and vanilla, mixing well. Add to peanut butter mixture and blend well. Pour mixture into a sprayed large sheet cake pan (11x13x1). Bake 30 minutes at 350 degrees. While cake is baking make frosting. Frosting: stick margarine 3 cup powdered sugar 1 teaspoon vanilla cup peanut butter 1/3 cup milk (a little more) cup chopped pecans, opt.

Combine margarine, peanut butter and milk in saucepan for frosting. Heat on low until margarine melts, do not boil. Add sugar and vanilla; mix well. Add nuts and mix well. Frost while hot. Cool before cutting.

PUNCH BOWL CAKE

1 yellow cake mix 1 can cherry or strawberry pie filling 1 cup chopped nuts

Dianne Davis
1 large Cool Whip 1 large can crushed pineapple, drained 1 large pkg. instant vanilla pudding

Prepare pudding as directed. Bake cake as directed; half and crumble. Place cake crumbs in bottom of punch bowl. Layer pudding, pineapple, pie filling, Cool Whip, and nuts. Repeat second layer the same as above. Makes a big cake.

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GEORGIA CORNBREAD CAKE

4 beaten eggs 1 cup sugar 1 cups sifted self-rising flour 1 cup packed dark brown sugar 1 cup oil 1 teaspoon vanilla 2 cups broken pecans

Celia Goodner

Mix all dry ingredients with a spoon and pour into a 9x13 inch pan. Bake 35-45 minutes at 350 degrees. Note: Cake will fall. Cut into squares when cool. Even though this says cornbread there is no meal. It just looks like cornbread when cooked.

LEMON CORNMEAL CAKE

1 cup yellow cornmeal 2 cups all-purpose flour 2 tsp. baking powder teaspoon baking soda teaspoon salt 1 cup butter, softened 1 cups sugar (can substitute Splenda) 1 tablespoons grated lemon zest cup lemon juice 4 eggs 1 cup buttermilk

Linda Bull

Preheat oven to 325 degrees. Grease and flour a 9x13 or Bundt cake pan. Sift together flour, cornmeal, baking powder, soda, and salt. Set aside. In a separate bowl, beat butter and sugar until creamy. Add lemon zest and juice and mix. Beat four eggs together, then add to mixture. Blend in flour mixture and buttermilk until batter is smooth. Pour into pan. Bake 1 hour. Glaze 1 cup sugar (may substitute Splenda)

1/3 cup lemon juice

Mix sugar and lemon juice and brush onto warm cake. Let cool and serve.

PINEAPPLE CAKE
1 box Duncan Hines Cake Mix: bake as directed.

Mary Stone

Icing: 1-20-ounce can crushed pineapple, do not drain, 2 eggs, 1 cup sugar, cup self-rising flour, 1 stick margarine, 1 can shredded coconut (4oz.), 1 tablespoon vanilla flavor. Cook until comes to a boil and thickens. Pour over cake.

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VANILLA WAFER CAKE

1 cup margarine 2 cups sugar 6 whole eggs 1 box (12 oz.) vanilla wafers cup milk 1 pkg. coconut (7 oz.) 1 cup chopped pecans

Celia Goodner

Cream butter and sugar and beat until smooth. Add eggs one at a time, beating after each addition. Add vanilla wafers which have been crushed. Add alternately with the milk. Add pecans and coconut. Pour into a greased and floured tube pan. Bake at 275 degrees for 1-2 hours.

SWEET POTATO CAKE

3 cups self-rising flour 2 cups grated sweet potatoes 2 teaspoons vanilla 2 cups sugar 3 eggs cup coconut 1 small can crushed pineapple + juice 1 cup cooking oil

Celia Goodner

Mix oil and sugar; beat in eggs; add flour, vanilla, pineapple and juice, coconut, and sweet potatoes. Mix well. Bake in 3 layers or sheet cake pan at 350 degrees for about 45 minutes. Icing: 1 sticks margarine 3 egg yolks 1 cups coconut -1 cups evaporated milk 2 teaspoons cornstarch 1 cups sugar 1 teaspoon vanilla

Place milk, sugar, egg yolks, and margarine in a double boiler. Cook until thick, about 15 minutes. Remove from heat and add coconut and vanilla. When cool, frost cake.

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PINEAPPLE COCONUT CAKE

1 pkg. cake mix (white, yellow, or pineapple) 2 whole eggs plus 1 egg white 1-20-ounce can crushed pineapple, undrained cup brown sugar 1 cup pecans frosting (recipe follows)

Celia Goodner

Beat together well the dry cake mix, eggs and crushed pineapple. Pour into a greased 9x13 glass baking dish. Sprinkle brown sugar and pecans on top. Bake at 325 degrees for 45 minutes. While cake is baking, prepare frosting. Frosting cup granulated sugar 1 stick margarine 1 small can evaporated milk

1 egg yolk 1 teaspoon vanilla 1 cup coconut

Combine first 4 ingredients in a saucepan. Bring to a boil and boil slowly for 5 minutes. Remove from heat and add vanilla and coconut. Pour over cake while frosting and cake are both hot.

ORANGE SLICE CAKE

Sift together and set aside: 3 cups sifted flour (plain/all-purpose) teaspoon salt Combine and set aside: 1 lb. orange slice candy, cut up 1 pkg. (8 oz.) pitted dates, chopped

Celia Goodner

2 cups chopped walnuts 1 can (3 oz.) flaked coconut

Add cup flour mixture, mixing well. Work with spoon until light: 1 cup margarine. Gradually add while beating: 2 cups sugar and beat well. Add one at a time: 4 eggs. Beat well after each addition. Combine: 1 teaspoon soda and cup buttermilk. Add alternately with flour mixture. Blend after each addition. Add candy mixture. Turn into 10-inch, greased and floured tube pan. Bake at 300 degrees for 1 hour 45 minutes. Combine: 1 cup orange juice and 2 cups sifted powdered sugar. Mix well. Pour over hot cake. Cool and let stand in refrigerator overnight before removing from pan.

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30 MINUTE CAKE/TEXAS CHOCOLATE CAKE

Sift Together: 2 cups plain flour 2 cups sugar 1 tsp. soda tsp. salt

Dianne Davis

Bring to a boil:

2 sticks margarine 2 tbs. cocoa (or cup peanut butter) 1 cup water

Pour boiled ingredients over dry ingredients while still boiling. Mix well. Add: cup buttermilk 2 eggs, slightly beaten 1 tsp. vanilla

Mix well and pour into a greased and floured 9x13 pan. Bake at 350 degrees for 30 minutes. Icing: Bring to a boil:

1 stick margarine, melted 2 tbs. milk ( cup) 2 tbs. cocoa (or cup peanut butter) 1 box powdered sugar 1 tsp. vanilla 1 cup chopped nuts.

Remove from heat and add:

Beat until smooth and add

For peanut butter cake, use cup peanut butter for cake instead of cocoa & cup peanut butter for icing.

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GERMAN APPLE CAKE

7 med-size tart apples, peeled and sliced thinly 5 tablespoons sugar 2 teaspoons cinnamon 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoons baking soda 2 1/3 cups sugar 1/3 cup orange juice teaspoon salt 4 eggs 1 cup vegetable oil 2 teaspoons vanilla confectioners sugar

Celia Goodner

In a large bowl, combine the peeled and sliced apples with 5 tablespoons sugar and cinnamon. Toss lightly. In another mixing bowl combine flour, baking powder, baking soda, sugar, and salt. Add eggs, oil, vanilla and orange juice. Grease a 9x12 inch baking pan. Starting and ending with batter make five layers alternating apples and batter. Bake at 325 degrees for 1 hour. Drizzle with confectioners sugar mixed with orange juice and orange zest, if desired.

6 FLAVOR CAKE

Celia Goodner

1 cup margarine 5 eggs, well beaten 3 cups sugar 3 cups all-purpose flour cup liquid shortening teaspoon baking powder 1 cup milk teaspoon salt 1 teaspoon each of coconut, rum, lemon, butter, vanilla and almond flavoring Cream margarine, sugar and shortening until light and fluffy. Add eggs. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into tube pan. Bake 1 hours or until done. Add glaze if desired or cool in pan about 10 minutes before turning out to cool. Bake at 325 degrees. For a Bundt pan 1 hour. Glaze: 1 cup sugar cup water 1 teaspoon each all 6 flavorings

Bring to a boil and stir until sugar is melted. Pour over hot cake in pan. Let cool completely in pan before removing to plate, glazed side up.

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BANANA CARAMEL DELIGHT

1 cups mashed bananas 3 tablespoons buttermilk 2 cups plain flour 2 teaspoons baking soda teaspoon salt 2/3 cup shortening

Dianne Davis
2 cups sugar 3 eggs 2 teaspoons vanilla 1 cups chopped pecans, divided 1 jar caramel topping 8 ounces Cool Whip

Coat a 9x13x2 glass pan with cooking spray. Preheat oven to 325 degrees. Combine bananas and buttermilk; set aside. In a separate bowl, sift flour, baking soda, and salt, and set aside. In another bowl, cream shortening and sugar thoroughly. To this mixture, add eggs one at a time, mixing well after each. Continue mixing until light and fluffy. Add banana mixture alternately with sifted dry ingredients. Add vanilla and 1 cup of nuts. Mix well. Pour into prepared pan; bake 35-40 minutes. Cool. Remove top from caramel topping jar. Place jar in microwave and heat for 45 seconds. Pour and spread on cooled cake. After caramel cools, spread a thick layer of Cool Whip and top with cup chopped pecans.

GERMAN APPLE CAKE

7 med-size tart apples, peeled and sliced thinly 5 tablespoons sugar 2 teaspoons cinnamon 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoons baking soda 2 1/3 cups sugar teaspoon salt 4 eggs 1 cup vegetable oil 2 teaspoons vanilla 1/3 cup orange juice confectioners sugar

Celia Goodner

In a large bowl, combine the peeled and sliced apples with 5 tablespoons sugar and cinnamon. Toss lightly. In another mixing bowl combine flour, baking powder, baking soda, sugar, and salt. Add eggs, oil, vanilla and orange juice. Grease a 9x12 inch baking pan. Starting and ending with batter make five layers alternating apples and batter. Bake at 325 degrees for 1 hour. Drizzle with confectioners sugar mixed with orange juice and orange zest, if desired.

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APPLE CAKE
1 cups sugar cup shortening 2 eggs 6 tablespoons buttermilk (1/3 cup) 2 cups all-purpose flour 1 teaspoons soda 1 teaspoons cinnamon teaspoon salt 3 apples, peeled & shredded

Celia Goodner

Sift together dry ingredients. Cream shortening and sugar together. Add eggs and beat 1 minute. Stir in dry ingredients and buttermilk. Add apples and bake at 350 degrees for 40 minutes. Spread on topping last 3 minutes and finish baking. Topping: 8 tablespoons margarine cup cream 1 cup brown sugar

1 cup coconut teaspoon vanilla

Melt butter and add other ingredients. Spread on cake last 3 minutes of baking.

FRESH APPLE POUND CAKE

3 cups all-purpose flour, spooned into cup 1 teaspoon soda 1 teaspoon salt 1 cups oil 2 cups sugar

Celia Goodner
3 large eggs, room temperature 2 teaspoons vanilla extract 1 cups pecans, chopped med-fine 2 cups pared apples, finely chopped

Sift flour, soda, and salt onto a platter or waxed paper. In a large bowl beat oil, sugar, eggs and vanilla at medium speed of electric mixer for 3-4 minutes, until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into greased and floured Bundt pan. Bake in preheated 325 degree oven about 1 hour 20 minutes, or until cake tests done. Cool on wire rack 20 minutes. If desired, dribble brown sugar topping over warm cake, however the cake is marvelous plain. Serve warm or cold. Store cake in foil or tin container for a day or two. To keep longer, refrigerate and bring to room temperature before serving. For elegant occasions slice cake and top each serving with baked custard. Brown Sugar Topping cup butter or margarine, cup light brown sugar, firmly packed, & 2 teaspoons milk. Combine all ingredients and bring to a boil over medium heat; cook 2 minutes, stirring constantly. Spoon hot sugar mixture over warm cake.
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GRANDGIRLS FRESH APPLE CAKE FROM GEORGIA Celia Goodner

butter for greasing pan 2 cups sugar 3 eggs 1 cups vegetable oil cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 3 cups peeled, finely chopped apples 1 cup shredded coconut 1 cup chopped pecans

Preheat oven to 325 degrees. Generously grease a tube pan. In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon, and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 hours. Shortly before the cake is done. Sauce: cup (1 stick) butter, cup buttermilk, 1 cup sugar, tsp. baking pdr. Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, and then turn onto a plate sauce side up.

FRESH APPLE CAKE

2 cups sugar 1 1/2 cups oil 2 eggs 1 teaspoon cinnamon 3 cups self-rising flour 1 cup nuts 3 cups diced apples

Sue Morgan

Mix well and bake in large pan at 325 degrees about one hour.

BUTTER PECAN CAKE

1 butter pecan cake mix 2/3 cup oil 4 eggs 1 cup milk 1 can coconut frosting

Sue Morgan

Mix first four ingredients with mixer, then just stir in icing with spoon. Pour into tube pan and bake at 325 degrees for 55 minutes.

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CARAMEL APPLE CHEESECAKE

1 (21 oz.) can apple pie filling 1-9-inch graham cracker crust 2-8 oz. cream cheese, room temp cup sugar teaspoon vanilla 2 eggs cup caramel topping 12 pecan halves 2 tablespoons chopped pecans

Sue Morgan

Preheat oven to 350 degrees. Reserve cup filling; set aside. Spoon remaining filling into bottom of crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs, mix well. Pour over pie filling. Bake 30-35 minutes or until center is set. Cool. Mix reserved filling and caramel in saucepan. Heat about one minute. Spoon over top of cheese cake, spread evenly. Decorate edges with pecan halves and sprinkle with chopped pecans. Refrigerate until ready.

CHOCOLATE COCONUT MARBLE CAKE

3 cups plain flour 3 cups sugar 5 eggs cup shortening 1 cup milk 2 sticks margarine 1 teaspoon baking powder 1 teaspoon vanilla 1 teaspoon butter flavoring (not butternut)

Celia Goodner

Cream shortening, margarine, and sugar. Add eggs, flour, baking soda, milk, and flavorings. Divide batter in half. Add 4 oz chocolate syrup to one half and a small can of coconut (7 oz.) to other half. Pour coconut batter in tube pan first and chocolate part of batter on top. Bake in a greased and floured pan (dark pan, 325 degrees or if not dark, 350 degrees) for 1 hour 15 minutes.

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GREEN TOMATO CAKE WITH BROWN BUTTER ICING Celia Goodner

1 cup (2 sticks) butter, softened 2 cups sugar 3 large eggs 3 cups all-purpose flour 1 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon salt teaspoon ground nutmeg 2 cups diced green tomatoes 1 cup golden raisins 1 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. Beat butter and sugar with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70-75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon browned butter icing over cake. Icing: cup (1 stick) butter 1 cup confectioners sugar

In a medium saucepan over low heat, melt butter. Cook 6-8 minutes, or until butter is lightly browned. Whisk in confectioners sugar until smooth.

CARROT-PINEAPPLE CAKE
4 eggs 2 cups sugar 3 (4 oz.) jars strained baby carrots or 2 cups grated carrots 1 small can crushed pineapple, drained 1 cup coarsely chopped pecans 1 cup raisins or chopped dates 1 cups vegetable oil 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon vanilla

Celia Goodner

Combine ingredients in order given and beat well. Cook in a greased and floured 9x13x2 inch pan at 350 degrees for 45-50 minutes. Cool and frost. Cream Cheese Frosting 1-8 oz. pkg. cream cheese, softened (DONT USE THE LIGHT) cup margarine 4 cups sifted confectioners sugar 1 teaspoon vanilla 1 cups chopped pecans Combine cream cheese and margarine. Add vanilla and sugar and beat until smooth. Stir in pecans.
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CARROT CAKE (Paula Dean)

Preheat oven to 325 degrees. Grease and flour three 8-9 inch cake pans. For cake: 2 cups self-rising flour 2 teaspoons ground cinnamon 2 cups granulated sugar

Ann Swayne

2-4oz. jars strained carrot baby food 4 eggs 1 cups vegetable oil

Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25-30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely. For Frosting: cup ( stick) butter, softened 1-8oz. pkg. cream cheese, softened 1-16 oz. box confectioners sugar

1 teaspoon pure vanilla extract pecan pieces

Mix all ingredients with handheld electric mixer and blend until smooth and creamy. Frost layers, top, and sides of cooled cake. Add pecan pieces on top of cake.

COME ON OVER CAKE

40 Ritz crackers 1 cup sugar 4 egg whites 2 teaspoons baking powder 1 cup chopped nuts

Celia Goodner
2 teaspoons vanilla 2 envelopes dream whip mix 8 oz. pkg. cream cheese 1 large can crushed pineapple, drained 1 cups powdered sugar

Grease a 9x13 inch pan. Crush crackers and mix with nuts and baking powder. Beat egg whites and sugar with vanilla. Fold cracker mixture into egg whites and bake at 300 degrees for 35 minutes. Cool completely. Mix dream whip according to directions on package add softened cream cheese and pineapple. Spread on cake in pan and refrigerate overnight.

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GERMAN CHOCOLATE UP-SIDE DOWN CAKE

1 cup pecans 1 cup coconut 1 German Chocolate Cake Mix 1 stick margarine 1 8-ounce cream cheese 1 box powdered sugar

Estalene Deakin

Grease 9x13 inch cake pan. Mix cake mix according directions, add nuts and coconut. Pour into pan. Then mix powdered sugar, cream cheese and margarine and pour over cake mixture. Bake at 350 degrees for 45 minutes.

SLOW COOKER HOT FUDGE CAKE

1 cups packed brown sugar, divided 1 cup all-purpose flour 6 tablespoons cocoa 2 teaspoons baking powder teaspoon salt

Celia Goodner

cup 2% milk 2 tablespoons butter, melted teaspoon vanilla 1 cup semi-sweet chocolate chips 1 cups boiling water

Bowl #1: 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder & salt. Bowl #2: Milk, butter, and vanilla. Mix both bowls together and put into a 3-quart slow cooker which has been sprayed with cooking spray. Sprinkle with chocolate chips. Bowl #3: cup brown sugar and 3 tablespoons cocoa. Stir in boiling water and pour over batter already in bowl. (DO NOT STIR). Cook on high for 4-4 hours or until knife inserted in center comes out clean. Serve with vanilla ice cream.

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PECAN PIE CAKE

2 cups finely chopped pecans, toasted 1 recipe Pecan Pie Cake Batter cup dark corn syrup 1 recipe Pecan Pie Filling

Celia Goodner

1. Sprinkle pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans. Spoon Pecan Pie Cake batter evenly into prepared pans. 2. Bake at 350 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers evenly with corn syrup, and cool completely. 3. Place 1 cake layer, pecan side up, on a serving plate. Spread top with half of Pecan Pie Filling. Place second layer, pecan side up, on top; spread top of cake layer with remaining filling. Top with remaining layer, pecan side up. Pecan Pie Cake Batter (2 cup batter per pan) cup butter, softened 2 cups all-purpose flour cup shortening 1 teaspoon baking soda 2 cups sugar 1 cup buttermilk 5 large eggs, separated 1 cup finely chopped pecans, toasted 1 tablespoon vanilla 1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla. 2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans. 3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately. Pecan Pie Filling cup firmly packed dark brown sugar cup dark corn syrup 1/3 cup cornstarch 4 egg yolks

1 cups half-and-half 1/8 teaspoon salt 3 tablespoons butter 1 teaspoon vanilla

Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

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DREAMSICLE CAKE
1 box Duncan Hines Orange supreme cake mix 1 small box orange Jell-O 1 teaspoon orange extract cup oil

Celia Goodner
1 cup water 3 eggs cup orange juice

Mix together all ingredients in a large bowl; pour into 2 greased and floured 9-inch cake pans. Bake at 350 degrees until done. Remove from oven and cool on wire rack. Frosting 1 cups sugar cup orange juice 8 ounces sour cream

2 oz. ( cup) cream of coconut 12 ounces Cool Whip

Dissolve sugar in orange juice; add coconut and sour cream. Mix together well, and then fold in Cool Whip. Split layers, if desired, frost top of each layer and sides. Refrigerate. For Strawberry Cake: substitute strawberry cake mix, 1 small box strawberry Jell-O, (no orange extract), cup oil, 1 cup water, 3 eggs, cup strawberries (small pkg. frozen strawberries) put in a blender. Mix just like orange cake and bake. In the frosting mix, substitute cup strawberries from blender instead of orange juice. Frost just like orange cake.

HAWAIIAN SUNSET CAKE

1 box Orange Supreme Cake mix cup oil 1 cups milk

Celia Goodner
4 eggs 3 oz. box instant vanilla pudding 3 oz. box orange gelatin mix, Jell-O

Mix all ingredients and beat 3 minutes on medium speed. Pour into 3 9-inch greased and floured cake pans. Bake at 350 degrees for 30 minutes. Cool layers before adding filling. Filling 15 oz. can crushed pineapple, well drained 12 oz. coconut

8 oz. sour cream 2 cups confectioners sugar

Mix all ingredients and take out 1 cup for topping mix. Spread between layers. Mix together 1 cup filling and mix with 8 oz. whipped topping. Spread on top of cake. For strawberry flavor use strawberry cake mix, strawberry Jell-O

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MILKY WAY CAKE

1 stick butter 6 regular or 13 fun-sized milky ways 1 cup chopped pecans, roasted 1 cup shortening 2 cups sugar 2 cups all-purpose flour teaspoon soda 1 teaspoon salt 2 teaspoons vanilla cup buttermilk 4 eggs

Celia Goodner

Mix shortening, sugar, egg, and buttermilk together in mixing bowl. On low heat, melt butter and milky ways, stirring frequently (I cut the bars up so they will melt easier). When melted, add pecans and add to first mixture. Blend soda, salt and flour and add to first mixture along with the vanilla. Bake at 350 degrees for 1 hour 10 minutes in a floured and greased tube pan. The cake will be a little heavy and the top will fall because the texture will be waxy. Icing 1 cups sugar stick butter cup evaporated milk

half of 6 oz. pkg. chocolate chips pinch of salt jar marshmallow cream

In skillet, melt butter; add sugar, evaporated milk and salt. Cook until mixture forms a soft ball. Remove from heat; add chip and marshmallow cream. Let cook until glaze forms over top; stir and let set again. Do this about 3 times until thick enough to spread.

COOL AND CREAMY COCONUT CAKE

Prepare a day or two ahead so all the liquid get absorbed. 1 box yellow cake mix 1 can sweetened condensed milk 1-8-ounce Cool Whip 1 can cream of coconut 2-3 cups flaked, sweetened coconut

Dianne Davis

1. Preheat oven to 350 degrees. Grease a 9x13x2 inch baking pan. 2. Prepare cake mix as package directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake. 3. Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely. 4. Frost with Cool Whip; sprinkle with coconut. Cover and refrigerate until serving. Cut in squares.

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POUND CAKE WITH CUSTARD SAUCE

1 Betty Crocker Butter Pecan cake mix 1 Betty Crocker Coconut Pecan frosting 1 cup oil 1 cup water 4 eggs 1 cup chopped pecans

Footy Lambert

Mix all together and place in bundt cake pan. Bake at 350 degrees for 40-45 minutes or until done. Custard cup sugar 3 soup spoons of cornstarch

3 eggs (whole or yolks) 2 cups milk (half & half)

Whisk together and cook until thick about 8 minutes. Cook very slowly until done. And then add 1 stick of butter and 1 teaspoon real vanilla. Can be cooked in a double boiler or microwave. In microwave: cook 2 minutes and stir, cook 2 minutes and stir, cook 1 minute and stir, cook 1 minute and stir.

SO-EASY CHERRY-FUDGE CAKE

1 devils food cake mix 1 can cherry pie filling 2 large eggs 1 teaspoon almond extract

Dianne Davis
1 cup sugar 1/3 cup milk 5 tablespoons butter 1 cup semi-sweet chocolate morsels

Preheat oven to 350 degrees. Beat first 4 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium and beat 1 minute. Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees for 27-30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes. Invert pan onto wire rack to remove cake or leave in pan to ice. For icing bring sugar, milk, and butter to a boil in a heavy 2-quart saucepan over medium-high heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely.

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CARAMEL APPLE CAKE

1 box yellow cake mix 2 cans apple pie filling 1 cup brown sugar cup chopped pecans 1 jar caramel ice cream topping

Dianne Davis

Spray a 9x13 inch pan with Pam. Put apple pie filling in bottom of pan. Sprinkle brown sugar and pecans over it. Mix cake mix as directed on box. Pour over pie filling. Bake at 350 degree for about 40-45 minutes or until cake is done in center. Poke hole in cake and pour caramel over top while still warm.

CHOCOLATE CHERRY CAKE

1 box chocolate cake mix 1 can cherry pie filling 3 eggs cup oil cup water

April Bowman Preston

Mix cake mix, eggs, oil, and water. Stir in cherry pie filling. Bake at 350 degrees for 35 minutes. Icing 2/3 cup evaporated milk 1 cup sugar stick butter Mix above ingredients bring to a boil and boil for 2 minutes. Remove from heat and add one small bag of chocolate chips. Beat until smooth.

CHOCOLATE TRIFLE
1 pkg. (15.1 oz) reduced-fat brownie mix 3 pkgs. (1.4 oz.) sugar-free, fat-free instant chocolate pudding 1-12-ounce frozen light whipped topping, thawed raspberries, opt.

Mary Heather West

Prepare brownie mix according to package directions. Bake in 13x9x2 pan for 18-20 minutes. Let cool; crumble. Prepare chocolate pudding according to package directions; do not chill. Place 1/3 of brownies in bottom of 3-quart trifle dish. Top with 1/3 pudding and 1/3 light topping. Repeat layers twice with remaining ingredients, ending with topping. Chill 8 hours before serving.

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PEANUT BUTTER CHOCOLATE DESSERT

20 chocolate cream filled cookies (I use Oreos) 2 tablespoons butter or margarine 1-8 oz. cream cheese, softened cup peanut butter 1 cups confectioners sugar 1 (3.9 oz.) instant chocolate pudding mix

Gilda Barber

1-16 oz. Cool Whip, thawed & divided 15 miniature peanut butter cups, chopped 1 cup cold milk

Crush 16 of the cookies. Toss with butter and press into bottom of 9x13 dish. In a mixing bowl, beat cream cheese, peanut butter and 1 cup of the sugar until smooth. Fold in half of the Cool Whip. Spread over the crust. Sprinkle with the chopped peanut butter cups. In another mixing bowl, beat the milk, pudding and remaining sugar on low speed for 2 minutes. Fold in remaining Cool Whip and spread over the peanut butter cups. Crush the remaining cookies and sprinkle over the top. Chill at least 3 hours.

HERSHEY BAR CAKE

Aunt Nadine Rayburns Recipe 6 pack (reg. size) Hershey Bars 1-16-ounce can Hershey syrup 1 cup buttermilk 2 cups sugar lb. margarine 4 eggs 2 teaspoons vanilla 2 cups plain flour teaspoon soda teaspoon salt

Dana Rayburn Holden

Melt syrup and candy bars over low burner. Mix sugar, margarine, eggs, and vanilla until creamy. Add flour, buttermilk, soda, and salt to above mixture and mix well. Fold in melted chocolate. Bake at 300 degrees in a greased and floured tube pan for 2-2 hours. *Drizzle extra chocolate or caramel over top when cool, if desired.

PIA COLADA CAKE

Mary Stone

Yellow cake mix, per pkg. directions, except use pineapple juice instead of water. Pour into a 9x13x2 inch pan and top with drained crushed pineapple, medium can. Bake, cool, punch holes and pour 1 can of cream of coconut on top (Coco Lopez). Cover with Cool Whip and sprinkle with coconut.

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PIA COLADA COCONUT CAKE

Lillian Jeralds & Catherine Jones

1 box yellow cake mix (bake according to pkg. directions) 1 can sweetened condensed milk can cream of coconut (freeze other half to use later) 1-8 oz. Cool Whip 1 pkg. frozen coconut or flaked coconut Bake cake per instructions on box. Let cake cool slightly when removed from oven. Use a fork to poke holes over the entire cake. Pour sweetened condensed milk and cream of coconut over the cake. Let cool completely. Spread Cool Whip over the cake and sprinkle with coconut. Refrigerate until ready to serve. (Best if made the day before serving as flavor improves). Refrigerate any leftovers.

COCONUT CAKE
4 eggs 2 cups sugar 1 cup buttermilk 2 cups self-rising flour 1 cup oil 1 can coconut 1 tablespoon coconut flavoring

April Bowman Preston

Beat eggs and cream sugar; add milk and oil and mix well. Add flour, coconut and flavoring. Pour into a greased bundt pan. Bake at 350 degrees for 45 minutes. Icing (Prepare 5 minutes before cake comes out of oven) cup water 1 cup sugar 2 tablespoons coconut flavoring Mix together and bring to a boil for 1 minute. Put on cake when you take out of oven. Let set in pan 8 minutes before you turn out.

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DADS PINEAPPLE PUDDING CAKE

yellow cake mix 4 eggs 1/4 cup vegetable oil 1 can mandarin oranges

Randal Carroll

Mix together and bake at 350 degrees until golden brown. Then mix carefully and spread on top of cooled cake: 1-16-ounce Cool Whip 1 pkg. vanilla pudding 1 can crushed pineapple

AUNT MARYS CHOCOLATE CAKE

1 cup oil 1 cup water 1 stick butter or margarine 2 cups sugar 2 cups self-rising flour 3 tablespoons cocoa 2 eggs cup buttermilk 1 teaspoon vanilla

Shelby Massingale

Melt butter in oil and water. Mix cocoa in flour and sugar. Add melted butter, oil and water. Add eggs, vanilla, and buttermilk; mix with a whisk. Do not use electric mixer. Pour into 9x13 inch pan. Bake at 350 degrees for 35-40 minutes. Icing 1 box powdered sugar 1 stick butter or margarine

3 tablespoons cocoa cup sweet milk

Melt cocoa in butter. Add to powdered sugar. Add milk last and mix well. Put on cake while still hot.

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ENGLISH TRIFLE

Gloria Mullinax

Ingredients: 1 large jelly roll (usually strawberry). If not available can use angel food cake. 1 can apricots, drained (save the juice) 1 tablespoon vanilla or sherry flavoring, depending on whether you are Baptist or Methodist 2 boxes instant vanilla pudding (French vanilla is best) 1-8 oz. container Cool Whip or whipped topping grated nuts, pecans or walnuts maraschino cherry halves, opt. large serving bowl, 2 quart Directions: Line bowl with crumbled jelly roll, if using angel food cake tear it up into small pieces. Sprinkle vanilla or sherry flavoring over pieces. Sprinkle juice from apricots over pieces, also. Try not to make it soggy, just moist. Line bowl with apricot halves. Put some over cake mixture and around edge of bowl. Place the apricot center out. Pour prepared pudding into the center of all. Cover with Cool Whip or topping. Sprinkle grated nuts over surface. Can dot with maraschino cherry halves for a festive effect.

ICE CREAM CAKE

Mix ingredients together and pat into 9x13 dish. Crust: 2 rolls Ritz crackers, crushed 1 sticks butter cup powdered sugar Filling: 3 small boxes instant coconut cream pudding 3 cups milk 1 pint vanilla ice cream

Catherine Jones

Blend pudding and milk together. Then blend in ice cream and pour into crust and freeze. Take out of the freezer about 3 hours before serving and cover filling with Cool Whip and sprinkle Cool Whip with shredded coconut on top. Store in refrigerator. Alternative: Chocolate instant pudding, chocolate ice cream with grated chocolate on top of Cool Whip or vanilla instant pudding with vanilla ice cream.

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CHOCOLATE ECLAIRE CAKE

1 box of graham crackers 2 small boxes instant vanilla pudding 3 cups milk 12-oz. Cool Whip chocolate syrup

Catherine Jones

Mix pudding and milk together until thick. Fold in Cool Whip. Layer in 9x13 inch dish: Graham crackers Pudding mixture Graham crackers Pudding mixture Graham crackers Pour chocolate syrup over top. Refrigerate overnight.

BUTTERFINGER CAKE

Laura Rose West

1 box (Duncan Hines preferred) German Chocolate Cake Mix 1 cups water cup vegetable oil 3 large eggs 12-oz. Cool Whip (1 tubs) 16 snack size Butterfinger bars approximately bottle of caramel sundae syrup (Smuckers Squeezable preferred) 1. Prepare cake mix according to package directions. 2. Immediately after taking cake out of oven, poke hole in the cake with the end of a wooden spoon and fill holes with caramel sundae syrup. 3. Let cake cool. 4. Spread Cool Whip on top. 5. Crush Butterfinger candy bars while they are still in the wrapper (I crush mine with the bottom of a coffee mug), open, and sprinkle on top of the Cool Whip.

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WACKY CAKE
Fun n easy. Let the youngsters bake it! 1 cups White Lily self-rising flour 1 cup sugar 3 tablespoons cocoa 1/3 cup melted shortening or oil 1 tablespoon vinegar 1 teaspoon vanilla 1 cup water

Violet Stokes

Sift dry ingredients into 9x9-inch pan. Mix well. Make three holes; pour oil vinegar, and vanilla in separate holes. Pour water over all. Mix well with fork. Do not beat. Bake at 350 degrees for 30 minutes. Leave in pan and frost while still warm. Wacky Cake Topping cup sugar cup coconut, opt. cup milk cup chopped nuts, opt. stick butter or margarine teaspoon vanilla 1 tablespoons White Lily self-rising flour Combine all ingredients, except vanilla, and cook on medium heat until thick. Add vanilla. Mix well. Spread on warm cake.

CHERRY DUMP CAKE

1 can Comstock cherry pie filling margarine

Charlotte Preston
1 pkg. yellow or white cake mix

In an 8x10 inch baking dish, dump cherry pie filling, sprinkle dry cake mix on top. By spoonfuls, place margarine on top of cake mix randomly, but evenly. Bake at 325 degrees for about 45 minutes until cherries are bubbly and cake begins to brown.

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SCRIPTURE CAKE
Bake at 325 degrees for 1 hour and 30 minutes. Makes one 10-inch tube cake. 3 cups sifted all-purpose flour 3 teaspoons baking powder 1 teaspoons ground cinnamon teaspoon ground nutmeg teaspoon ground cloves 1 teaspoon ground allspice 1 cup (2 sticks) butter, softened 2 cups firmly packed brown sugar 6 eggs 1 pkg. (8 oz.) pitted dates, chopped 2 cups raisins 1 cup walnuts, chopped 1 cup milk 1 Kings 4:22 Leviticus 2:13 1 Kings 10:2

Violet Stokes

Judges 5:25 Exodus 16:31 Luke 11:12 Deuteronomy 34:12 1 Samuel 30:12 Solomon 6:11 Judges 5:25

1. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice onto wax paper. 2. Beat butter, sugar, honey and eggs in a large bowl with electric mixer at high speed, until light and fluffy. 3. Sprinkle cup of the flour mixture over the fruits and nuts. Add remaining flour mixture alternately with the milk to the fluffy butter mixture, beating until smooth. Stir in fruits and nuts. Spoon into a greased and floured 10-inch tube pan. 4. Bake in slow oven (325 degrees) for 1 hour and 30 minutes or until top springs back when lightly touched with fingertip. 5. Cool in pan on wire rack 30 minutes; loosen around edge and middle with knife; turn out on rack; cool completely. Wrap in foil or plastic. Cake slices best then next day.

CHOCO-HOLIC CAKE
1 pkg. chocolate cake mix 1 pkg. small chocolate instant pudding mix 1(12 oz.) pkg. semi-sweet chocolate chips cup sour cream 4 large eggs 1 cup milk

Janet Brown

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, milk, sour cream and eggs in a large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in chocolate chips. Pour into prepared bundt pan or other tube pan. Bake for 55-65 minutes or until wooden pick inserted in cake comes out clean. When cake is completely cool, it can be sprinkled with powdered sugar.

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CHOCOLATE CREAM CAKE

1 (8 oz.) pkg. cream cheese 1 (3 oz.) pkg. cream cheese 1 cup margarine 2 (1 lb.) boxes powdered sugar 1 (6 oz.) pkg. sweet chocolate bits cup water cup shortening 3 eggs 2 cups flour 1 teaspoon soda 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla

Faye Bledsoe

Cream the cream cheese and butter in a large bowl until light and fluffy. Stir in powdered sugar gradually and beat well. Melt chocolate in water and stir into sugar mixture. Divide sugar mixture into 2 parts. Reserve 1 part for frosting. To other half, add shortening and eggs and beat well. Combine flour, soda, and salt, and add to egg mixture alternately with buttermilk. Stir in vanilla and mix well. Put in three 9-inch pans and bake at 350 degrees for 35 minutes. Frost with reserved sugar mixture.

SOUR CREAM POUND CAKE

2 sticks butter 2 cups sugar 2 eggs 1 cup sour cream Topping 1 cup pecans 1 teaspoon cinnamon 4 tablespoons light brown sugar. teaspoon vanilla 2 cups sifted cake flour, plain 1 teaspoon baking powder teaspoon salt

Mary Stone

Cream sugar, butter, and eggs, add sour cream and vanilla. Then add sifted flour with baking powder and salt. Batter will be stiff. Pour batter in tube pan and sprinkle with topping on this. Pour remainder of batter in pan. Bake at 350 degrees for 45 minutes to one hour.

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CHERRY POUND CAKE

2 sticks margarine cup shortening 3 cups sugar 6 large eggs, room temperature cup milk

Wanda White
cup maraschino cherry juice 3 cups cake flour (sift 2-3 times) 1 teaspoon vanilla 1-10-ounce jar maraschino cherries, chopped

Use jar of cherries in cake and jar in frosting. Beat margarine, shortening, and sugar until light and fluffy. Add eggs, one at a time, and beat 1 minute after each one. Alternately add flour and liquids. Stir in vanilla and jar of chopped cherries. Bake in a greased and floured LARGE tube pan (start in cold oven) at 275 degrees for 2 hours. Cherry Frosting 1-8 ounce pkg. cream cheese stick margarine 1 box powdered sugar bottle cherries

cup walnuts cup coconut 1 teaspoon vanilla

Cream cheese and margarine. Beat in powdered sugar. Add cherries, nuts, coconut, and vanilla. Stir all together. This makes a large amount of frosting, and it freezes well. Very pretty cake for Christmas.

FIVE FLAVOR POUND CAKE

Wanda White

3 cups all purpose flour 2 sticks margarine or butter, melted & cooled 3 cups sugar 1 teaspoon baking powder 5 eggs 1 cup milk cup oil 1 teaspoon each of rum, coconut, vanilla, lemon and almond flavoring Mix all together with wooden spoon. Bake in greased and floured Bundt pan at 350 degrees for 1-1 hours or until done. Glaze 1 cup sugar cup water

1 teaspoon of each flavoring

Make holes in cake with toothpick. Bring to a boil and drizzle over cake while warm.

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COLD OVEN POUND CAKE

3 cups sugar 1 stick butter or margarine cup Crisco 5 whole eggs 3 cups plain flour

Ella Rayburn

teaspoon baking powder pinch of salt 1 cup sweet milk 1 teaspoon flavoring (use any flavor you like)

Beat together shortening, butter, and sugar. Add 1 egg at a time and beat after each addition. Sift flour, baking powder and salt together and alternately with the milk add to the first mixture and add the flavoring. Spray a Bundt pan with Pam and pour mixture into pan. PLACE IN A COLD OVEN. Turn oven heat to 350 degrees and bake 1 hour 15 minutes or until done. Let stand 3-5 minutes before removing from pan. (Your oven may take more or less time. Mine is done in around 45-47 minutes.)

COLD OVEN POUND CAKE

1 cup milk 2 sticks whipped margarine cup Crisco 3 cups sugar 5 eggs 3 cups plain flour 1 teaspoon vanilla

Judy Bull

Mix margarine, sugar and Crisco. Add eggs one at a time, blending thoroughly after each addition. Add flour gradually, alternating with milk, then add vanilla. Bake in a bundt or pound cake pan, place in cold oven. Then turn oven on at 325 degrees and bake for 1 hours.

SOUR CREAM POUND CAKE

3 cups plain flour teaspoon salt teaspoon soda lb. butter or 1 cup Crisco 2 cups sugar 6 eggs 1 teaspoon vanilla 1 teaspoon lemon flavoring 1 cup sour cream

Dianne Davis

Sift together, flour, salt, and soda. Cream butter and sugar thoroughly. Add eggs whole one at a time and alternate with flour. Add vanilla and lemon flavoring. Add sour cream; mix well, but do not over beat. Bake at 250-300 degrees until cake tests done with cake tester (about 1 hour.)

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POWDERED SUGAR POUND CAKE

1 box powdered sugar 6 eggs 3 sticks margarine (room temp)

Lillian Jeralds

3 cups all purpose flour 1 teaspoon vanilla extract 1 teaspoon almond (or lemon) extract

Cream the margarine well. Add powdered sugar cup at a time, beating well after each addition. Add vanilla and almond (or lemon) extract. Add eggs one at a time, alternating with cup flour. Beat well after each addition. Batter will be thick. Grease and flour a tube pan. Spoon the batter into pan. Spread evenly, using back of spoon. Bake at 325 degrees for 1 hour and 15 minutes. Let cool in pan 15 minutes before turning our on cooling rack or plate. If you use lemon, you may want to serve with lemon sauce. Lemon Sauce Mix together: cup granulated sugar & 2 tablespoons flour. Gradually blend in 1 cup boiling water. Cook for 5 minutes, stirring constantly until thick. Remove from heat and stir in 3 tablespoons lemon juice and 2 tablespoons margarine.

PERFECTLY CREAMY CHEESECAKE

Crust: 1 cup graham cracker crumbs (about nine 5x2-inch crackers) cup butter or margarine, melted 1 tablespoon sugar Filling: 3 pkgs. (8 oz.) cream cheese, softened 1 cup sugar cup all purpose flour 3 eggs, room temperature

Faye Bledsoe

cup sour cream 1 tablespoon lemon juice 1 teaspoon vanilla 1 can (21 oz.) cherry or blueberry pie filling (opt.)

1. Preheat oven to 300 degrees. For crust, combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into bottom of spring form pan. Bake 10 minutes. Remove from oven to cooling rack. 2. For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust. 3. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar form pan. To serve, top with pie filling, if desired. Cut into wedges.
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SOUR CREAM CAKE

2 sticks butter 3 cups sugar 6 eggs 1 cup sour cream 3 cups flour teaspoon salt teaspoon soda teaspoon almond 1 teaspoon vanilla

Sue Morgan

Mix all together and put into a tube pan and bake at 300 degrees for 1 hours.

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE Laura Rose West

1 cups butter, softened 3 cups sugar 1 (8 oz.) pkg. cream cheese, softened 6 large eggs 3 cups all-purpose flour 1 teaspoon almond extract teaspoon vanilla extract 2/3 cup strawberry glaze 1 (6-inch) wooden skewer

1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition. 2. Gradually add flour to butter mixture. Beat at slow speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan (about 2/3 batter left). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter. 3. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

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CREAM CHEESE POUND CAKE

1 cups butter or margarine, softened 1-8-ounce pkg. cream cheese, softened 3 cups sugar 6 large eggs 1 teaspoons vanilla 3 cups all-purpose flour

Celia Goodner

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10- inch tube pan. Fill a 2-cup ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan, and cool completely on wire rack.

CHOCOLATE POUND CAKE

lb. margarine cup shortening 3 cups sugar 5 eggs 3 cups plain flour 2 teaspoons baking powder cup cocoa teaspoon salt 1 cup milk 1 tablespoon vanilla

Celia Goodner

Mix like other cakes. Bake at 300-325 degrees for 1 hour 10 minutes.

SNICKERS DELIGHT

Weight Watchers

Celia Goodner

24 oz. fat-free Cool Whip 1 lg. box sugar-free vanilla pudding

7 small apples (any, I use granny smith) 3 regular snickers bars

Peal and core apples. Then cut into chunks. Cube snickers bars. Set aside. In a bowl mix together Cool Whip and vanilla pudding. Add in apples and snickers. Chill 1 hour.

151

COCONUT POUND CAKE

1 cup sugar 1 cup oil 2 eggs 1 cup buttermilk 2 cups self-rising flour 1 tablespoon coconut flavoring 1 cups Angel coconut

Lillian Aiken

Preheat oven to 350 degrees. Mix sugar and oil well. Add eggs one at a time, beating after each. Add milk and flour a little at a time. Mix well. Add flavoring, fold in coconut. Bake in bundt cake pan and bake 1 hour. Glaze: cup sugar cup water teaspoon coconut flavoring

Boil 2-3 minutes. Poke holes in cake and pour the glaze over warm cake.

CHERRY POUND CAKE

2 sticks margarine cup shortening 3 cups sugar 6 eggs, room temperature cup milk cup cherry juice (10 oz. jar)

Celia Goodner
3 cups plain flour, sifted twice teaspoon vanilla 10 oz. jar maraschino cherries, chopped use jar in cake & jar in frosting Can use cup blackberries & juice instead of cherries

Bake at 275 degrees for 2 hours, do not preheat. Frosting: 8 oz. pkg. cream cheese stick margarine 1 box powdered sugar (4 cups) jar cherries

cup nuts cup coconut teaspoon vanilla teaspoon almond

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CREAM CHEESE POUND CAKE

3 sticks softened butter 1-8-ounce cream cheese 6 whole eggs

Footy Lambert

3 cups sugar 3 cups all purpose flour 1 teaspoon flavoring, almond is very good

Have cream cheese and butter at room temperature. Beat together until fluffy. Add sugar and cream together. Add eggs, one at a time, beating well after each addition. Fold in flour and add flavoring. Put into greased and floured cake pan and bake at 325 degrees for about 70 minutes. Cool on cake rack for about 30 minutes before removing from pan.

CHOCOLATE CHIP POUND CAKE

1 pkg. yellow cake mix 1 small pkg. instant chocolate pudding mix cup white sugar cup water cup vegetable oil 4 eggs, beaten 1 cup sour cream cup chocolate chips

Janet Brown

Preheat oven to 325 degrees. Grease and flour a 10-inch bundt or tube pan. In a bowl mix together cake mix, pudding mix and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Fold in chocolate chips and pour into the pan. Bake for 50-60 minutes or when toothpick inserted comes out clean. When cake is completely cooled, it may be sprinkled with powdered sugar.

BUTTERFINGERS DESSERT

Weight Watchers

Celia Goodner

Combine 1 small package sugar-free vanilla pudding with 1 cup skim milk and mix as directed on box for pudding (box calls for 2 cups milk, but just use 1 cups). Stir in two 8-ounce containers of fat-free Cool Whip. Crush 4 regular sized Butterfinger candy bars. Spray a 9x13 inch pan or Pyrex dish with cooking spray. Layer as follows: ready-made angel food cake, the pudding mixture and the crushed candy bars. Repeat layers and refrigerate.

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APPLE SQUARES
2 cups sugar Set apple slices aside. Combine the rest of 3 eggs, beaten the ingredients; blend well. Fold in apples. 1 cup vegetable oil Spread on greased 16x11 inch baking sheet. 3 cups flour Bake at 350 for 30-40 minutes. Cool. If 2 teaspoon cinnamon desired dribble a thin line of powdered 2 teaspoon vanilla sugar icing across top. Makes 16 squares. 1 tsp. baking soda 5 cups apple slices cup English walnuts or pecans

Linda Thomas

GRAHAM CRACKER GOODIES

2 sticks of land-o-lakes butter, salted cup sugar

Suzan Stewart

Melt butter and sugar slowly and boil for 3 minutes. Add: 1 cup chopped nuts. Break enough graham crackers up to cover the bottom of a cookie sheet pan with a lip on it. Pour melted mixture over the crackers & bake at 350 degrees for 8 minutes. Cut crackers apart as soon as removed from the oven.

HUNGARIAN PASTRY SQUARES

lb. butter or margarine cup sugar 2 egg yolks 1 cups flour teaspoon baking powder 1 teaspoon vanilla

Gizella Bikacsan

1 pinch baking soda 1 pinch salt 1-12-ounce jar preserves (any flavor) 1 cup chopped nuts 3 egg whites, beaten

Grease or spray a 9x13 inch pan. Preheat oven to 350 degrees. Cream butter or margarine and sugar; add egg yolks. Beat until light and fluffy. Add vanilla and rest of dry ingredients and mix well. Pat crust into pan. Spread preserves (any flavor) on top of crust. Sprinkle with cup of the nuts. Top with beaten egg whites; sprinkle with last cup nuts. Bake 25-35 minutes. Cool in pan. Cut into squares. Note: I used Apricot fruit spread.

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BLUEBERRY SQUARES

Mary Heather West

If sweets are your thing, bake up a batch of these super-easy treats. Preheat oven to 350 degrees. Combine 1 package angel food cake mix with 22 oz. light blueberry filling (do not add any other ingredients). Pour batter into an ungreased 9x13 inch baking dish; bake for 30 minutes. Cool and cut into 24 pieces. 1 piece per serving- 2 points per square.

CARAMEL-CHOCOLATE BARS
60 light caramels cup evaporated milk 1 pkg. German chocolate cake mix 1/3 cup evaporated milk

Celia Goodner
cup butter or margarine, melted 1 cup chopped nuts 1 cup semi-sweet chocolate chips

In a heavy saucepan, combine caramels and cup evaporated milk. Cook over very low heat, stirring constantly, until caramels are melted; set aside. Grease and flour a 9x13 pan. In a large bowl, combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press of the dough into the pan; reserve the rest for topping. Bake at 350 degrees for 8 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mix over the chocolate pieces. Crumble the rest of the dough over the caramel layer. Return to oven and bake for 18-20 minutes. Cool slightly, then refrigerate for 30 minutes to set caramel. Cut into 36 bars or smaller if you wish.

SUGAR-FREE RAISIN BARS

1 cup raisins cup water cup margarine 1 teaspoon ground cinnamon teaspoon ground nutmeg 1 cup all-purpose flour 1 egg, lightly beaten unsweetened applesauce 1 tablespoon sugar substitute 1 teaspoon baking soda teaspoon vanilla extract

Celia Goodner

In a saucepan over medium heat, cook raisins, water, margarine, cinnamon, and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until lightly browned. YIELD: 16 servings.

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DOUBLE CHOCOLATE MUD BARS

1 stick margarine, softened 1 cup sugar 2 eggs, separated 1 cups all-purpose flour 1 teaspoon baking powder teaspoon salt 1 cup nuts cup semi-sweet chocolate chips 1 cup miniature marshmallows 1 cup brown sugar

Celia Goodner

Preheat oven to 350 degrees. Grease cookie sheet (9x13). Beat sugar and margarine until fluffy; add egg yolks. Mix dry ingredients and fold into sugar mixture. Press into a greased pan and sprinkle with nuts, marshmallows, and chocolate chips over sugar mixture. Beat egg whites until stiff and fold in brown sugar and spread over mixture. Bake 35 minutes or until crust forms.

ENERGY BAR
3 cups quick cooking oats 2 cups Rice Krispies 1 cup unsalted macadamia or unsalted peanuts 1 cup raisins 1 (10 oz.) pkg. small marshmallows 1 stick margarine cup peanut butter

Joyce Wong

Heat first 4 ingredients in oven for 5 minutes. Melt next 3 ingredients and mix the dry ingredients with the melted ingredients. Cool and cut into desired sizes for a snack. Wrap individual cuttings in wax paper. (Great for long car/bus/plane trips).

BEST EVER BROWNIES

2 cups sugar 3 eggs 2 sticks margarine 1 cup all-purpose flour 6-8 tablespoons cocoa 1 cup self-rising flour 1 teaspoon vanilla

Candy Rogers

Mix eggs, sugar, butter, and vanilla together. Add dry ingredients and mix. Bake at 325 degrees for 35 minutes. Let cool and frost. Frosting: cup margarine pinch of salt 1 teaspoon vanilla 4 tablespoons cocoa 2 cups powdered sugar milk, enough to spread

156

CHOCOLATE CHIP COOKIE DESSERT

1 bag of Chips Ahoy chocolate chips cookies, original large Cool Whip chocolate milk

Eva Jean Stone

Dip cookies separately in chocolate milk. Place layer of cookies in bowl and top with Cool Whip. This will make three or four layers. Top last layer of Cool Whip with crumbled cookie crumbs. Place in refrigerator overnight.

ICE CREAM SANDWICH DESSERT

24 mini ice cream sandwiches large Cool Whip chocolate or butterscotch syrup

Eva Jean Stone

Layer 12 ice cream sandwiches in 9x13 dish. Top with Cool Whip. Repeat with another layer of ice cream sandwiches and Cool Whip. Drizzle top layer of Cool Whip with chocolate or butter scotch syrup. You may also top with nuts, maraschino cherries, or other toppings. Freeze until ready to serve.

HELENS ICE BOX DESSERT

In Memory of My Mom 1 cup graham cracker crumbs, finely chopped 2 eggs (separate eggs-both parts are used) cup sugar 3 tablespoons lemon juice 1 tablespoon lemon rind 1 cup cream, whipped

Joyce Wong

Beat eggs yolks; add sugar. Cook 3 minutes over boiling water. Add juice and rind. Fold in egg whites, which have been beaten stiff. Fold in whipped cream. Sprinkle crumbs in bottom of pan. Pour in mixture and top with crumbs. Freeze.

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QUICK DOUGHNUTS
1 can Grands biscuits 2 cups powdered sugar Vegetable oil

Emily Carroll

Take a small biscuit cutter and cut out center of biscuit. Heat oil to 350 degrees and drop cut out centers and doughnuts into hot oil; turn until golden brown. Take powdered sugar and mix with a small amount of water to make a glaze. Drop hot doughnuts into glaze.

ROLO PRETZELS
Square grid pretzels Rolo candy

Catherine Jones
pecan halves, roasted semi-sweet chocolate chips or white chips

Preheat oven to 350 degrees. Place one Rolo candy on a pretzel square. Repeat for as many as you like, bake for one minute. Remove from oven and press a pecan half on top of each one. Press down enough so that the Rolos compress a little. Let cool until chocolate is firm again, if desired, melt chocolate chips in microwave and drizzle with a form for garnish.

CHOCOLATE/PEANUT BUTTER TURNOVER Amy Davis Valentour

1 pkg. crescent rolls chocolate chips soft butter (I use squeeze butter) peanut butter chips

Roll out the crescent rolls into triangles; spread soft butter lightly over dough, then cover with around 15-20 chips of each flavor (you can use as many or few as you like). Then roll them up in the normal crescent roll shape. Following cooking directions on package when lightly brown and done; pull out of oven and sprinkle with powdered sugar while still hot and then enjoy! Best when served warm.

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PUMPKIN ROLL
3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice cup all-purpose flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger teaspoon nutmeg teaspoon salt

Catherine Jones

1. In a large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice. Mixing until blended. 2. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10x15 inch jelly-roll pan. 3. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside. 4. Meanwhile, prepare filling. Unroll cake. Evenly spread filling over cake. Roll up cake (discard towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. Filling: Beat together 1 pkg. (8 oz.) soft cream cheese and 4 tablespoons butter or margarine. Stir in 1 cup powdered sugar and teaspoon vanilla extract, blending until smooth.

CHERRY DELIGHT
My family requests this for birthdays. Crust: 2 cups flour 1 cups pecans, chopped 2 sticks margarine

Violet Stokes

Mix all, will be crumbly. Press into 9x13-inch pan. Bake at 300 degrees for 45 minutes to an hour or until light brown. Cool completely spread with filling. Filling Cream together 8 oz. cream cheese and 2 cups powdered sugar and 1 large carton Cool Whip. A few drops lemon juice. Mix well. Spread on cooled crust. Top with cherry pie filling. Note: Apple, peach, blueberry or strawberry pie filling (can be your choice)

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BLUEBERRY DELIGHT

Sue Morgan

Blend together cup melted butter, cup sugar, and 15 crushed graham crackers. Press into dish. Take one 8 oz. cream cheese and cream with cup sugar and teaspoon vanilla. Add 2 well beaten eggs. Pour over mixture on crust and bake about 15 minutes at 375 degrees until lightly brown. Let cool. Then pour 1 can Comstock blueberry pie filling over it. Sprinkle with cup sugar, and then top with pint of whipping cream or Cool Whip.

CREAMY DUTCH APPLE DESSERT

cup butter or margarine 1 cups graham cracker crumbs 1-14 oz. can Eagle brand sweetened condensed milk 1 cup (8 oz.) sour cream cup Realemon lemon juice 1 can Apple pie filling cup chopped walnuts teaspoon ground cinnamon

Sue Morgan

In a baking dish (6x10) melt butter in oven. Sprinkle in crumbs. Stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream, and lemon juice. Spread evenly over crumbs. Spoon pie filling evenly over cream layer. Bake 25-30 minutes or until set. Cool slightly. In a small dish, mix together nuts and cinnamon. Sprinkle over pie filling. May be served warm or cold. Refrigerate leftovers.

QUICK FUDGE SAUCE

1 cup sugar 1/3 cup cocoa 2 tablespoons all purpose flour teaspoon salt 1 tablespoon butter or margarine 1 cup boiling water 1 teaspoon vanilla

Ella Rayburn

Mix dry ingredients together well to prevent lumping. Add boiling water and butter. Bring to a boil, stirring constantly. Boil for 2 minutes then remove from heat and add vanilla.

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PEANUT BUTTER SAUCE

cup sugar cup dark corn syrup cup peanut butter 1/3 cup water teaspoon salt

Celia Goodner

Combine sugar, corn syrup, water and salt. Simmer 10 minutes; cool, then add peanut butter. Spoon over ice cream and enjoy!

QUICK CARAMEL FROSTING

2-14-ounce cans of sweetened condensed milk cup packed brown sugar cup butter 1 teaspoon vanilla

Dana Rayburn Holden

Place all ingredients in a heavy 3 quart saucepan. Bring to a boil, stirring constantly, over medium to low heat for 3-5 minutes until it has a pudding consistency. Remove from heat. You can add 1 cups chopped, pecans, if desired, after you remove from heat.

BUTTERCREAM ICING
cup solid vegetable shortening cup butter or margarine 1 teaspoon clear vanilla 4 cups sifted confectioners sugar (approx. 1 lb.) 2 tablespoons milk

Judy Duggan

In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Yield: Makes about 3 cups. For thin (spreading) consistency icing: add 2 tablespoons light corn syrup, water or milk. For Pure White icing (stiff consistency): omit butter; substitute an additional cup shortening for butter and cup teaspoon no-color butter flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
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Pies & Puddings

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164

KATHERINE JOHNSONS CHOCOLATE PIE

1 cup sugar 2 cups milk 1/3 cup plain flour or 3 tbs. cornstarch 3 egg yolks 3 tablespoons cocoa 1 teaspoon vanilla & butter

Judy Duggan

Mix sugar, flour & cocoa. Add milk and make a paste, add rest of the ingredients and use a whisk to stir. Cook in a saucepan over medium heat and cook until thick. Pour into baked pie shell. Add meringue. See recipe below. Butterscotch Pie - Same as above, but use 1 cup brown sugar instead. Coconut Pie cup sugar & 1 cup coconut Meringue: 3 egg whites teaspoon vanilla

teaspoon cream of tarter 6 tablespoons sugar

Place egg whites, cream of tartar and vanilla in mixer bowl and beat to soft peaks. Add sugar gradually and beat to stiff peaks. Bake at 350 degrees for 12-14 minutes.

CHOCOLATE PIE
1 cup sugar 2 tablespoons cocoa Pinch of salt 2 cups milk cup flour 3 egg yolks 1 teaspoon vanilla 1 tablespoon butter

Lura Leatherwood

Heat milk and add egg yolks. Mix together sugar, flour, salt and cocoa. Stir into milk and eggs mixture. Boil in heavy pan until thick. Stir in vanilla and butter, and then pour into a baked pie shell. Top with meringue by whipping egg whites until stiff and then adding cup sugar. Brown in a hot oven. (350 degrees)

FUDGE PIE
1 stick margarine 1 cup sugar cup flour 1 square of chocolate 2 beaten eggs 1 teaspoon vanilla

Lura Leatherwood

Melt margarine and chocolate together slowly. Add sugar until dissolved, and then add other ingredients. Pour the mixture into well greased and floured pie pan. Bake in 325 degree oven for 25 minutes.

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LIME OR LEMON PIE

1 small can concentrate limeade or lemonade If you cant find a small can, use large 1 can sweetened condensed milk 1-12-ounce Cool Whip 1-8-ounce cream cheese, softened Mix all and put in large graham cracker crust, chill before serving.

Edna Rose Rainwater

LARGE COTTAGE CHEESE PIE

2 lb. container creamed cottage cheese 3 whole eggs

Gizella Bickacsan
2/3 cup sugar raisins, as desired (a little or a lot)

In a large mixing bowl, stir ingredients together well. Pour into deep 10 pie pan in single crust. Bake at 350 degrees for 45 minutes or until done. May also bake in 9 x 12 inch oblong dish in single crust or make 2 7 single crust pies.

KEY LIME PIE

2 cups sweetened condensed milk 6 egg yolks 2/3 cup key lime juice 1 graham cracker pie shell

Laura Rose West

1. Preheat oven to 325 degrees. 2. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are combined. 3. Pour filling into graham cracker pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving. Raspberry Sauce Topping 1 cups water, 2 cups frozen raspberries, and cup granulated sugar Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.

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PECAN PIE
cup sugar cup butter 1 cup dark Karo syrup teaspoon salt 3 eggs 2/3 cup chopped pecans

Wanda Slack

Beat eggs, add sugar, butter, Karo, salt, and pecans. Pour into a pie shell. Bake at 350 degrees for 1 hour.

PECAN PIE
9-inch unbaked pie crust 1 cup light corn syrup 1 cup packed dark brown sugar 3 eggs, slightly beaten 1/3 cup butter, melted teaspoon salt 1 teaspoon vanilla 1 heaping cup pecans

Estalene Deakin

Heat oven to 350 degrees. In a bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla and mix well. Pour filling into crust. Sprinkle with pecan, and bake 45-50 minutes. If crust appears to brown too much, cover until done with foil.

OATMEAL PIE (taste like pecan pie)

2 eggs, well beaten 1 cup white sugar 1 cup dark Karo syrup 1 cup old-fashioned oats cup butter, melted 1 cup coconut

Dianne Davis

Mix all ingredients together, and spoon into 10-inch unbaked pie shell. Bake at 350 degrees for 40 minutes or until center is set. (Hint: pie is done when a knife inserted near center come out clean.)

AUNT ROXIES FRESH PEACH PIE

1 unbaked pie shell 4 large fresh peaches, sliced thin 1 scant cup sugar 1/3 cup plain flour stick butter 1 egg few drops almond flavoring

Violet Stokes

Slice peaches thin; layer in bottom of pie shell. Beat sugar, flour, egg, and butter and flavoring. Spoon over peaches and bake 1 hour at 300 degrees. So good and easy!

167

CARAMEL PECAN PIE

(15 oz.) pkg. refrigerated piecrusts 28 caramels cup butter cup water cup sugar

Catherine Jones
2 large eggs teaspoon vanilla extract teaspoon salt 1 cup coarsely chopped pecan, toasted

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake piecrust at 400 degrees for 6-8 minutes or until lightly browned; cool on a wire rack. Combine caramels, butter, and cup water in a large saucepan over medium heat. Cook, stirring constantly, 5-7 minutes or until caramels and butter are melted; remove from heat. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust. Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to wire rack to cool.

CARAMEL PIE
1 9-inch graham cracker pie crust 2-14-oz. cans Eagle Brand sweetened condensed milk

Ann Swayne
1-1.4-oz. Heath candy bar, chopped 8 oz. Cool Whip

Cook milk in one quart crock pot 6-7 hours until the color of peanut butter, stirring every 30 minutes with a wire whisk. Pour into pie crust and cool. Spread Cool Whip on top and sprinkle evenly with candy. Chill.

CHOCOLATE PIE
1 cup sugar 3 tablespoons flour 3 tablespoons cocoa stick margarine 2 cups milk 1 teaspoon vanilla 3 egg yolks 3 egg whites 1 baked pie shell

Wanda Slack

Mix sugar, flour and cocoa in a saucepan. Add milk, vanilla, margarine and egg yolks. Cook over low to medium heat. Pour into baked pie shell. Meringue: Beat egg whites to stiff peaks to form meringue. Spoon on top of pie and let meringue brown under broiler.
168

SWEET POTATO PIE

3 large sweet potatoes, cooked 1 cup sugar 1 stick margarine 1 teaspoon cinnamon 1 teaspoon allspice 1 tablespoon flour 2 egg yolks

Wanda Slack

Mix all of the above ingredients. Beat the 2 egg white and add to the mixture. Bake at 400 degrees for 20-25 minutes until it rises.

BLUEBERRY COBBLER
2 cups fresh or frozen blueberries 1 teaspoon cinnamon 1 teaspoon lemon juice 1 cup all-purpose flour cup sugar 1 teaspoon baking powder

Mary Heather West

cup milk 2 tablespoons margarine, melted Topping: cup sugar 1 tablespoon cornstarch 1 cup boiling water

Mix the berries, cinnamon, and lemon juice; pour into a greased 8-inch pan. In a mixing bowl, stir flour, cup sugar, and baking powder; stir in milk and margarine. Spoon mixture over berries. For topping: mix cup sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over top. Bake at 350 degrees for 45-50 minutes or until cake tests done with a toothpick. Yields: 9 servings.

WEIGHT WATCHERS PIE

1 graham cracker crust 1 small fat-free vanilla instant pudding 1 Cool Whip for top 1 cup Cool Whip 1 black cherry yogurt

Celia Goodner

Mix pudding as directed and add Cool Whip and black cherry yogurt. Put in graham cracker crust and put Cool Whip on top. Refrigerate.

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APPLE COBBLER

Weight Watchers

Celia Goodner

3 cans sugar-free apple pie filling (can substitute blueberry, peach, or cherry pie filling) 1 box of yellow or butter cake mix cup whipped light Promise Preheat oven to 350 degrees. Spread apple pie filling into a 9x13 inch pan sprinkled with cinnamon. In a separate bowl, crumble margarine into cake mix till margarine is size of peas. Put on top of apple pie filling and bake for 35-50 minutes, depending on oven. Topping should be golden when its done. Serve with sorbet or vanilla ice cream.

APPLE DUMPLING COBBLER

1-8-ounce can refrigerated crescent rolls 2 large Granny Smith apples, peeled and quartered 1 cup orange juice 2/3 cup sugar

Judy Duggan
2 tsp. br. sugar 1 tsp. ground cinnamon 2 sticks margarine

Unroll crescent rolls and separate. Wrap each apple quarter with crescent roll dough. Place in light greased 9x13 inch baking pan. Set aside. Combine orange juice, sugar and butter in medium saucepan; bring to a boil over medium heat. Pour over dumplings. Stir together remaining sugar and cinnamon. Sprinkle over dumplings. Bake at 375 degrees for 25 minutes or until brown.

APPLE DUMPLINGS
Mix and heat (start to boil and cool). 1 cup sugar 1 cup orange juice 1 stick butter

Ann Swayne

Take 4 Granny Smith apples, peel, core, and cut in half. Wrap in crescent dinner rolls. Sprinkle with cinnamon. Place in pan and pour mixture over the top of dumplings. Bake at 350 degrees for 35 minutes.

170

PEACH COBBLER
4 peaches (use your frozen summer peaches) 2 cans crescent rolls 1 tsp. cinnamon 1 cup sugar 12-ounce Mt. Dew Soda 2 sticks real butter

Judy Duggan

Roll out crescent rolls. Place peach in each one and roll up. Place in greased 9x13 casserole dish. Mix sugar, cinnamon and melted butter. Pour over peaches and rolls. Pour 12-ounce Mt. Dew over the top. Bake at 350 degrees for 35 minutes or until brown.

ST. LOUIS APPLE PIE

1 egg, beaten cup sugar cup brown sugar 2 tablespoons melted butter to 1 tsp. apple pie spice cup all-purpose flour 1 tsp. baking powder tsp. salt 1 cup diced & peeled apples cup chopped nuts teaspoon vanilla

Brenda Walden

Preheat oven to 375 degrees. Spray a deep dish pie pan with Pam. In a medium bowl, combine all the ingredients. Pour mixture into the dish. Bake for 25-30 minutes or until set and golden. Cool slightly before serving. Add a scoop of vanilla ice cream, if desired.

EASY FRUIT COBBLER

Brenda Walden

Combine 2 cups fresh fruit (any kind) & cups sugar in small saucepan. Heat until the sugar dissolves and add 1 stick of margarine. Sift together 1 cup self-rising flour and 1 cup sugar, and add 1 cup sweet milk (beat with an egg beater). Pour into a 1-1 inch Pyrex baking dish with the margarine & fruit mixture. Bake at 350 degrees for 45 minutes. Good with vanilla ice cream.

QUICK COBBLER
cup flour cup sugar cup milk cup margarine 1 tablespoon baking powder choice of fruit

Judy Duggan

Melt butter in baking dish. Mix together flour, baking powder and milk. Add fruit on top of this mixture. Bake 30-40 minutes at 350.

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A CUP-A CUP-A CUP PIE

1 cup self-rising flour 1 cup sugar 1 cup (8-ounce) pineapple, peaches or fruit cocktail (etc.) with juice

Linda Thomas

Mix together well and pour into 8x8 inch greased pan. Bake at 350 degrees until brown. About 30 minutes.

SHOOFLY PIE
1 cups brown sugar 2 cups flour 2 tablespoons shortening pinch of salt 2-9-inch pie pans

PENNSYLVANIA-DUTCH AMISH
1 cup hot water 2 cups molasses 2 teaspoons baking soda 2 eggs teaspoon vanilla

Cindy Jenkins

Mix brown sugar, flour, shortening, and salt together, making it into a crumb like mixture. Set aside 1 cups of crumbs for topping and place one tablespoon of crumbs into pie shell. In another bowl, mix the hot water, molasses, baking soda, and vanilla. Beat two eggs into crumb mixture, and then pour into the bowl to have a complete mixture of all ingredients. Pour the final mixture into pie shells. Top with the crumbs set aside and sprinkle with cinnamon. Bake at 400 degrees for 15 minutes, and then reduce to 350 degrees for the final 30 minutes. Makes 2 pies.

APPLE PIE
My Daddys favorite pie 3 cups sliced apples (Grannie Smith) 1 cup sugar, a little more if apples are tart 3 tablespoons flour teaspoon cinnamon 2 tablespoons butter 3 tablespoons milk 1 double pie crust

Janet Brown

Spread pie crust in bottom of pie plate. Mix flour and spices together in a small bowl. Place apples in the pie plate on top of the unbaked crust. As you place the apples, sprinkle them with the flour and spice mixture. After placing all the apples, pour the milk over the top. Chop up the butter on top of the apples. Place the second pie crust over the top; cut a few small vent slices in the crust. Brush the top of the crust with a small amount of melted butter. Bake at 375 degrees for 40-45 minutes. Cover the edges of the pie crust with foil to keep the edges from browning too much.
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CHESS PIE (Makes 1 pie)

1 cups sugar 1 tablespoon + 1 teaspoon corn meal cup (1 stick) margarine, melted 1 tablespoon vinegar

Grace Johnson
1 teaspoon vanilla flavoring teaspoon almond flavoring, opt. 3 eggs, beaten 1 unbaked pie shell

Mix first 6 ingredients together. Add beaten eggs, mix thoroughly. Add mixture to unbaked pie shell. Bake at 350 degrees for 50-55 minutes.

JAPANESE FRUIT PIE

2 eggs, beaten 1 cup granulated sugar cup butter, melted 1 teaspoon vinegar

Patti Derrick Wheeler

1 cup raisins 1 cup chopped pecans 1 cup shredded coconut

Mix all ingredients and pour into 1 deep dish or 2 smaller pie crust, frozen is fine. Bake at 350 degrees until top is set and crust is golden. Approximately 35-60 minutes. This is so rich, I prefer two pies.

PUMPKIN PIE
My Aunt Garnetts pumpkin pie 1 can pumpkin or 2 cups fresh cooked pumpkin scant teaspoon allspice cup granulated sugar 1 can eagle brand sweetened condensed milk

Patti Derrick Wheeler

pinch of salt 1 teaspoon vanilla 1 egg

Put all in blender and mix until well blended. Pour into pie crust or you can use 16 tart shells. Bake until set and crust is golden brown. Approximately 20 minutes for tarts, 45 minutes to 1 hour for one large pie crust.

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LIBBYS FAMOUS PUMPKIN PIE

2 eggs, beaten 1-12 oz. can evaporated milk 1-9-inch unbaked pie crust teaspoon ground ginger teaspoon ground cloves 1-16-oz. can pumpkin cup sugar teaspoon salt 1 teaspoon cinnamon Cool Whip for garnishing

Ann Swayne

Preheat oven to 425 degrees. Combine in the following order: eggs, pumpkin, sugar, spices, and milk. Pour into pie shell. Bake 15 minutes, reduce heat to 350 degrees and bake an additional 45 minutes. Cool and top with Cool Whip.

QUICK AND EASY BLACKBERRY PIE

2 cups sugar 4 heaping tablespoons flour pint whipping cream 2 unbaked pie shells blackberries, to fill shells

Ann Swayne

Mix sugar and flour together and add the whipping cream. Mix well. Fill bottom of pie shells with blackberries and pour the cream mixture over the berries. Bake at 375 degrees about 35 minutes.

QUICK BLACKBERRY COBBLER

1 cup self-rising flour 1 cup sugar 1 cup milk

Jenny Swayne Brown

1 stick butter ( cup) 2 cups blackberries 2-3 tablespoons additional sugar

Preheat oven to 350 degrees. Add butter to an 8x9-inch baking pan and place in the oven so the butter can melt. While the butter is melting, mix flour, sugar and milk together. Batter will be a bit lumpy. Remove pan from the oven and pour the batter over the melted butter. Top with blackberries and sprinkle with additional sugar if you like about a couple tablespoons. Do not stir. Cook for 30-40 minutes or until brown on top and the cobbler pulls away from the sides of the pan. Let cool a bit and serve with fresh whipping cream or vanilla ice cream.

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BLACK GRAPE TARTS

4 cups black grapes 2 tablespoons cornstarch 1 teaspoon lemon juice cup brown sugar 2 tablespoons butter

Cut grapes in half and pull out seed. Cook grapes over medium heat until the skins are tender. (Or for the old fashioned way: push hulls from skins and set skins aside. Cook hulls until mushy and seeds come free, and then strain to get rid of seeds and add pulp and skins back and cook until the skins are tender.) Take off the heat and add brown sugar, cornstarch, butter, and lemon juice. Pour into tart crusts. Bake for 20 minutes at 365 degrees or until the crust is brown.

SWEET DOUGH PIE CRUST

(for tarts, do this ahead of time in order to chill) 4 cups all purpose flour cup butter cup sugar 2/3 cup cold water

Mix dry ingredients, and then add butter and mix. It will be crumbly. Add water until dough sticks together. Divide dough and shape in a flattened ball. Wrap and chill 3-4 hours. Roll out and use a large drinking glass to cut a circle that will fit into cupcake pans or mini-muffin pan. Form your tart crust in the cupcake pans. Poke a few holes into the raw dough with a fork to vent and prevent puffing.

DRIED APPLES
3 gallons chopped apples 8 cups sugar 1 cup white vinegar 2 tablespoons cinnamon 2 cups water to keep from sticking Cook stirring often until thick. Makes 12 pints. Small amount 3 quarts chopped apples 2 cups sugar cup vinegar 1 teaspoon cinnamon 1 cup water

Alice Thomas

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APPLE DUMPLINGS
2 granny smith apples (I use winesap) 1 can Pillsbury crescent rolls 1/8 teaspoon cinnamon cup butter or margarine 1 cup sugar 1 cup orange juice 1 teaspoon vanilla

Sue Morgan

Peel and core apples, cut into fourths. Unroll and separate crescent rolls. Wrap each piece of apple in 1 crescent roll. Place in 8-inch square baking dish. Sprinkle with cinnamon. Combine butter, sugar and orange juice in saucepan; bring to a boil and remove from heat. Stir in vanilla. Pour over rolls. Syrup will cook down as dumplings bake. Bake in a 350 degree preheated oven for 30 minutes. Spoon pan juices over rolls when serving. Recipe may be doubled. If doubled, bake about 45 minutes.

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STICKY TOFFEE PUDDING

Makes 8 servings Prep-15 minutes Bake 350 degrees-30 minutes Cooks in 3 minutes Cakes 1 cups all purpose flour plus more for dusting 1 cut pitted dates, chopped 1 teaspoon baking powder teaspoon baking soda

Judy Duggan

teaspoon salt 1 cup light brown sugar 1 teaspoons vanilla 6 tablespoons unsalted butter, melted

Heat oven to 350 degrees. Coat eight 4-ounce ramekins with nonstick cooking spray then dust with flour and set aside. Cakes: Cover half of dates with cup very hot water; soak for 5 minutes. Drain dates, reserving liquid. In a medium size bowl, whisk together flour, baking powder, baking soda and salt and set aside. Pulse remaining dates and brown sugar in a food processor until blended. Add reserved hot water, eggs, vanilla and butter to food processor and pulse until blended. Add to softened dates. Stir flour mixture into date mixture. Divide batter among ramekins, a scant cup in each. Place ramekins on a baking sheet and bake at 350 degrees for 30 minutes or until a toothpick inserted in centers test clean. Remove to a wire rack; cool 10 minutes. Run a thin knife around ramekin edges and remove cakes. Toffee Sauce cup ( stick )unsalted butter cup light brown sugar 1/3 cup heavy cream Melt butter in a small saucepan over medium heat. Whisk in sugar, then stir in heavy cream and simmer for 3 minutes. Remove from heat and keep warm. Drizzle cakes with sauce and serve with vanilla ice cream, if desired. I ate this in England. Delicious.

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DOUGHNUT PUDDING
4 stale, glazed, raised doughnuts 3 eggs 2 cups milk 1 tsp. vanilla 1 tsp. allspice or nutmeg Cinnamon sugar

Brenda Walden

Dice doughnuts and place in greased loaf or bread pan. Mix eggs, milk, vanilla, and spices. Pour over doughnuts and bake at 350 degrees for 40 minutes. While still warm, sprinkle with cinnamon sugar. If using chocolate glazed doughnuts, add cup sugar to egg mixture and omit spices. Drizzle with chocolate syrup when serving. You can, also, use apple fritters or add any dried fruit for a tasty alternative.

RICE PUDDING
2 cups cooked rice (sweetened with 1 cups sugar) 3 eggs 2 cups milk

Dianne Davis
1 teaspoons vanilla box raisins, opt.

Beat eggs well; add salt, milk, vanilla, rice and raisins. Mix well and pour into a greased Pyrex dish. Bake at 350 degrees for about 45 minutes to 1 hour. Sauce: Mix, cook and pour over pudding when done. 2 tablespoons flour to cup sugar 1 cups water Pinch of salt

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MOTHERS CUSTARD RECIPES

Buttermilk Custard Pie Mix: 1 cup buttermilk 3 cups sugar 1 tablespoon melted butter

Dianne Davis

5 eggs 1 teaspoon vanilla teaspoon salt

Pour into unbaked pie shell and bake at 350 degrees for 45 minutes to 1 hour. Makes two 8inch pies or one large pie. Egg Custard 4 well beaten eggs 2 heaping tablespoons flour 3/4 cup sugar 2 cups milk

1 teaspoon nutmeg teaspoon salt 1 teaspoon vanilla

Pour into a buttered Pyrex dish and bake 25 minutes at 350 degrees.

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Cookies, Candy, & Ice Cream

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NEIMAN-MARCUS COOKIES (can half recipe)

2 cups butter 24-ounce chocolate chips 4 cups flour 2 cups brown sugar 2 teaspoons soda 1 teaspoon salt 2 cups sugar 1-8-ounce Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 teaspoons baking powder 2 teaspoons vanilla 3 cups chopped nuts (your choice)

Judy Duggan

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

TEMPTING DROP SUGAR COOKIES

From the kitchen of Martha Moore 2 cups plain flour tsp. soda tsp. salt cup butter or margarine cup Crisco shortening 1 cup sugar 1 tsp. vanilla 1 egg 2 Tablespoons milk

Shirley Swayne

Sift flour, soda, salt and set aside. Cream sugar, butter, and shortening together. Add vanilla, milk, and egg. Mix all together; drop by teaspoons onto ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 350-375 degrees for 8 minutes.

PEANUT BUTTER COOKIES

1 cup butter or margarine 1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 cup plain flour 2 eggs 2 tsp. soda Pinch of salt

Dean Derrick

Cream margarine. Add peanut butter, sugars and eggs. Add flour, soda and salt. Chill. Roll into ball size of large marble or English walnut and press with fork. Bake in moderate oven. Makes about 9 dozen.

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PEANUT BUTTER COOKIES

cup butter cup Crisco 1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 2 teaspoons soda salt 2 cups flour

Hailey Rayburn

Combine all ingredients and bake at 350 degrees about 12-15 minutes.

TOFFEE CRUNCH COOKIES

1 box yellow cake mix with pudding cup butter or margarine 2 eggs 1 tablespoon water

Shelby Massingale
1 6-ounce pkg. Heath Bits-O- Brickle Toffee Bits 1 cup pecans

Mix and bake at 350 degrees for 8-10 minutes.

SNICKERDOODLES
1 cups sugar cup light stick butter, softened 1 teaspoon vanilla 2 large eggs 4 cups all-purpose flour 2 teaspoons cream of tartar

Weight Watchers

Celia Goodner

1 teaspoon baking soda teaspoon salt 2 tablespoons sugar 1 teaspoons ground cinnamon cooking spray

Combine 1 cups sugar and butter; beat with a mixer at medium speed until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 3 ingredients; add to butter mixture, beating well. Cover and chill 2 hours. Preheat oven to 400 degrees. Combine 2 tablespoons sugar and cinnamon in a small bowl; stir well, and set aside. Shape dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on baking sheet coated with cooking spray. Bake at 400 degrees for 8 minutes or until lightly browned. Cool cookies on pans 1 minute. Remove cookies to wire racks, and cool completely Yields: 6 dozen

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LEMON COOLER COOKIES

1 cup beached all-purpose flour 1 teaspoon finely grated lemon 1 stick salted butter, softened teaspoon vanilla cup confectioners sugar, divided into cup and cup measures

Celia Goodner

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix flour, cup confectioners sugar, and lemon zest in a medium bowl. Add butter and vanilla; beat or simply mix with hands until ingredients form into dough. Drop cookie dough by generous teaspoons onto a cookie sheet lined with parchment. Bake until cookie bottoms are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely. Place remaining cup confectioners sugar in a quart zipper-lock bag. Working a dozen at a time, drop the cooled cookies into sugar; shake to coat. The lemon cookies can be kept in an airtight tin for up to 1 week.

DUTCH BUTTER COOKIES

1 cup butter 1 cup sugar 2 cups all purpose flour cup cold water teaspoon soda 1 teaspoon vanilla

Footy Lambert

Combine sugar and butter and cream well. In separate bowl, stir soda and vanilla into water. Add flour, a little at a time, to creamed mixture, alternating with liquid. Chill for a short time for ease in handling and make into 2 long rolls. Wrap in waxed paper and freeze. When ready to bake, slice cookies and bake on greased cookie sheet at 375 degrees until brown around edges. Allow to cool for about 1 minute. NO LONGER or they will stick to pan and refuse to budge. Remove from pan and spread out to cool. This is a very good cookie and is very easy to make, especially if you make and freeze and then bake at a different time.

COW PATTIES
2 cups sugar 1 stick butter cup milk 2-3 tablespoons cocoa cup peanut butter 1 teaspoon vanilla 3 cups oats (quick)

Marcey Sanford

Combine sugar, butter, milk, and cocoa in a pan. Bring to a boil, and boil hard for 1 minute. Remove pan from heat, and add peanut butter and vanilla. Stir in oats 1 cup at a time.

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CHRISTMAS COOKIES
Basic Cookie Recipe 2 cups unsifted all-purpose flour cup sugar teaspoon salt cup butter, softened

Suzan Stewart

In a large bowl, combine flour, sugar and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place cookie mix in airtight container; store in the refrigerator up to eight weeks. Bring to room temperature before using. Recipe can be doubled or tripled. Sugar Cookies 1 Recipe Basic Cookie Mix 1 large egg 1 teaspoon vanilla extract Ginger Bread Cookies 1 Recipe Basic Cookie Mix 1/3 cup molasses teaspoon baking soda teaspoon each ground cinnamon, ground cloves, ground ginger, and grated nutmeg

Preheat oven to 350 degrees. Lightly grease two baking sheets. In the large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough. Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to 1/8 inch thickness; cut out shapes with 3-inch cookie cutters. Transfer dough shapes to prepared baking sheets. Bake until cookies are golden, about 8 minutes. Transfer cookies to wire rack to cool. If desired, decorate with icing, candies and colored sugars. Makes 3 dozen cookies.

QUAKERS BEST OATMEAL COOKIES

1 cups margarine cups firmly packed brown sugar cup granulated sugar teaspoon nutmeg 3 cups Quaker oats 1 egg 1 teaspoon vanilla 1 cups self-rising flour 1 teaspoon cinnamon

Cindy Jenkins

Heat oven to 375 degrees. Beat margarine and sugars until fluffy. Add egg and vanilla. Add combined flour and spices; mix well. Stir in oats. Drop by rounded teaspoons onto ungreased sheet. Bake 8-9 minutes for chewy or 10-11 minutes for crispy. Cool one minute; remove to wire rack. Store tightly covered. Make 4 dozen.
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PUPPY CHOW
cup peanut butter cup butter 1 cup chocolate chips teaspoon vanilla 9 cups Chex cereal 2 cups powdered sugar

Marcey Sanford

Combine peanut butter, butter, and chocolate chips in a bowl. Microwave for only 1 minute, and then stir. Add teaspoon vanilla, and then stir. Blend in Chex cereal 1 cup at a time. Once all Chex are in, blend in powdered sugar 1 cup at a time.

OLD FASHIONED MOLASSES COOKIES

4 cups flour 1 teaspoons salt 2 teaspoons soda 2 teaspoons cinnamon 2 teaspoons ginger teaspoon cloves 2 sticks butter 1 (12 oz.) jar grandmas molasses cup sugar 1 egg

Mary Gray

Heat oven to 350 degrees. Sift together first 6 ingredients. Melt butter in saucepan. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Chill dough for several hours or overnight. Shape into golf ball size balls. Dip top into granulated sugar. Place on greased cookie sheet. Bake 15 minutes or until cookies have lightly browned.

INSTANT CHOCOLATE OATMEAL COOKIE (COW PATTIES) Ann Swayne

2 cups sugar cup milk 1/3 cup peanut butter 1 tablespoon vanilla cup cocoa 1 stick butter 3 cups quick cooking oatmeal 1 cup chopped nuts

In a saucepan, mix sugar and cocoa together. Gradually stir in milk; add butter and cook until mixture starts to boil. Remove from heat and add peanut butter. Stir well. Add oatmeal and vanilla; stir well. Drop by teaspoonfuls onto wax paper to cool.

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ROLLED SUGAR COOKIES

Ann Swayne

You can add you special touch to this versatile, basic recipe to create delightful cookies everyone will enjoy. 2 cups White Lily all-purpose flour* 1 teaspoons baking powder teaspoon salt cup sugar 6 tablespoons butter or margarine, Softened 1/3 cup shortening 1 egg 1 tablespoon milk 1 teaspoon vanilla sugar

Combine flour, baking powder and salt; set aside. Cream cup sugar, butter or margarine and shortening. Beat in egg, milk, and vanilla until light and fluffy. Stir in flour mixture just until blended. Divide dough in half, wrap in plastic wrap, and chill for several hours or over night. Preheat oven to 375 degrees. Working with half the dough at a time, roll on floured pastry cloth or other floured surface to 1/8-inch thickness. Cut with desired shaped 2-inch cookie cutters. Gently transfer cut out shapes to ungreased baking sheet. Sprinkle each cookie generously with sugar or decorate as desired. Bake 7-8 minutes or until edges are light brown. Cool on wire rack. Makes about 3 dozen. * To substitute self-rising flour for the all purpose flour, omit baking powder and salt from the recipe.

RANGER COOKIES
1 cup shortening 1 cup white sugar 2 cups old-fashioned oatmeal 1 cup coconut 2 teaspoons baking soda teaspoon salt 1 cup brown sugar 2 eggs 2 cups corn flakes 2 cups flour 1 teaspoon baking powder 1 teaspoon vanilla

Ann Swayne

Cream shortening; add sugars and mix well. Add eggs and vanilla; stir well. Sift flour, baking soda, baking powder and salt together. Add to shortening mixture. Stir in oatmeal, cornflakes and coconut. Mix well. Drop by teaspoonfuls onto cookie sheet and bake at 350 degrees 10 minutes or until lightly browned.

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EASTER COOKIES TO BE MADE THE EVENING BEFORE EASTER Catherine Jones

1 cup whole pecans 1 teaspoon vinegar 3 egg whites pinch of salt 1 cup sugar zipper baggie wooden spoon tape Bible

Preheat oven to 300 degrees This is important-dont wait until youre half done with the recipe! Place pecans in zipper baggie and let children break into small pieces by beating them with the wooden spoon. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3. Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. Sprinkle a little salt into each childs hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus followers and the bitterness of our own sin. Read Luke 23:27. So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16. Beat the egg whites with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white representsin Gods eyesthe purity of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoonfuls onto cookie sheet covered with wax paper. Explain that each mound represents the rocky tomb where Jesus body lay. Read Matthew 27:57-60. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus tomb was sealed. Read Matthew 27:65 -66. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus followers were in despair when the tomb was sealed. Read John 16:20-22. On Easter Morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

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EASY SQUARES
Preheat oven to 350 degrees and grease a 15x10 inch pan. 1 cup butter or 2 sticks margarine (room temp) 1 cup sugar 2 cups flour 1 tablespoon lemon extract

Linda Thomas

4 eggs teaspoon salt 1 can pie filling (any flavor)

Cream margarine and sugar until light and fluffy at medium speed. At low speed, add eggs, one at a time. Add flour, salt, and flavoring. Pour into pan (it will be thick to spread with spoon). Mark off 20 squares and place 1 teaspoon of pie filling in center of each square. It only takes can of filling. Put the remaining can of pie filling in a sealed container and refrigerate for later use. Bake about 15-20 minutes (dont over bake). It will be light brown when done.

EASY OREO TRUFFLES

1 pkg. (1 lb. 2 oz.) OREO cookies, finely crushed & divided 1 pkg. (8 oz.) Philadelphia cream cheese, softened 2 pkgs. (8 squares each) Bakers semi-sweet chocolate, melted

Dianne Davis

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1inch) balls. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookies crumbs. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

TOFFEE BITS
1 cup butter 1 cup brown sugar 1 cup all purpose flour 1 egg yolk 6 (1.05 oz.) Hershey bars 2/3 cup crushed pecans

Footy Lambert

Cream butter and sugar and add beaten egg yolk. Add flour gradually, stirring until well blended. Spread into a lightly greased 15 x 10 jelly roll pan and bake at 350 degrees for about 20 minutes or until golden brown. Remove from oven and place Hershey bars on top. Spread evenly when soft. Sprinkle nuts on top. When cooled slightly, cut into about 75 small bars. Must cut before completely cool or they will break.

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EASY COCONUT MACAROONS

1 (14 ounce) bag coconut 1 (14 ounce) can of Eagle Brand condensed milk 1 teaspoon vanilla

Dianne Davis

Mix together all ingredients and drop by teaspoon onto parchment paper. Bake at 350 degrees until golden brown around the edges.

5-MINUTE FUDGE

Brenda Walden

Mix 2/3 cup evaporated milk, 1 and 2/3 cup sugar, and tsp. salt in saucepan over medium heat. Heat to boiling, and then cook 5 minutes, stirring constantly. Remove from heat. Add 1 cups (16) medium diced marshmallows, 1 cups semi-sweet chocolate chips, 1 tsp. vanilla, & cup chopped nuts, if desired. Stir 1-2 minutes or until marshmallows melt. Pour into 8-inch square pan. Cool, cut into squares, makes about 2 lbs. Yum Yum!!!!

PEANUT BUTTER FUDGE

2 cups sugar 2 tablespoons light corn syrup teaspoon salt cup sweet milk 1/3 cup creamy peanut butter 1 teaspoon vanilla

Gilda Barber

Mix sugar, syrup, salt & milk together in a deep sauce pan. Cook over high heat, without stirring, until soft ball stage. Cool until sides of pan can be touched, and then add peanut butter and vanilla. Beat until creamy and loses its shine and starts to thicken. Pour unto buttered pan and let stand until firm.

MEMAWS PEANUT BUTTER FUDGE

3 cups white sugar 1/3 cup butter 1 cup pet milk 7 oz. jar marshmallow crme 1 cup peanut butter

Hailey Rayburn

Mix sugar, butter, and milk in large pan. boil 5 minutes, stirring continually. Remove from heat. Add marshmallow crme and peanut butter. Pour into pan. Cut when cool.

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ROCKY TOP FUDGE

1 teaspoons butter cup butter 3 cups sugar cup whipping cream 1 pkg. (10-12 oz) vanilla or white chips 1 jar marshmallow crme 3 teaspoons orange extract 12 drops yellow food coloring 5 drops red food coloring

Janet Brown

Grease at 9x13 pan with the 1 teaspoon butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in chips and marshmallow crme until smooth. Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until well blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through the mixture with a knife to swirl. Cover and refrigerate until set. Cut as desired.

MARTHA WASHINGTON CANDY

1 can eagle brand milk 2 lbs. powdered sugar 2 cups coconut 2 cups pecans, chopped

Dana Rayburn Holden

2 sticks butter or margarine, melted 2 teaspoons vanilla lb. paraffin wax 12-ounce bag chocolate pieces

Mix 1st six ingredients well. Combine all and work into balls. Chill very well. Melt chocolate and paraffin in double boiler. Dip balls into chocolate.

CHOW MEIN NOODLES CANDY

1-16-ounce bag butterscotch morsels cup Spanish peanuts 1-3-ounce can chow mein noodles

Gilda Barber

Melt morsels in top of double boiler. Add noodles and peanuts and mix well. Drop by spoons onto waxed paper, until dry.

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PEANUT BUTTER ROLL

Boil until it spins a thread: 2 cups sugar cup water cup white Karo syrup Beat until stiff: 2 egg whites

Wanda Slack

Slowly pour boiled sugar mixture into egg whites which have been stiffly beaten, using an electric mixer. Add: teaspoon cream of tarter 1 teaspoon vanilla. to box of powdered sugar Prepare wax paper dusted with powdered sugar and divide the candy dough to be rolled out, and spread a thin layer of warmed peanut butter over the flat layer of rolled dough. Carefully roll the candy into a roll. Set aside until ready to cut into pieces. *If you are using a portable mixer, it helps to have two people make this candy recipe. One person will beat the egg whites while the other person stirs the sugar mixture to check for spin thread stage, and then pours this mixture into the beaten egg whites.

PEANUT BUTTER FUDGE

Mix together and cook 5 minutes: 5 ounce can carnation evaporated milk 2 tablespoons butter 1 cup sugar 1 jar marshmallow crme Cook 5 minutes. Add: 1 teaspoon vanilla 1 cup peanut butter 1 cup chopped nuts Mix well. Pour into a greased dish.

Dianne Davis

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PEANUT BUTTER BALLS

2 lbs. bag powdered sugar 2 sticks butter, melted 3 cups Peter Pan peanut butter

Dianne Davis

Mix all the above and roll into balls. I put mine in the refrigerator for a while or overnight till they are cold before dipping. Chocolate Almond Bark Break off 3 squares of chocolate, microwave 45 seconds, stir. Microwave 15 seconds, stir. Microwave 15 seconds, stir. And then dip. I use a spoon and drop on waxed paper till set. You can keep doing the chocolate till you have all the balls coated. If you have some left, keep them in the refrigerator till you want to make some more. They keep for a long time.

PEANUT BUTTER SNOWBALLS

1 cup confectioners sugar cup creamy peanut butter 3 tablespoons butter or margarine, softened 1 lb. white confectionery coating

Gilda Barber

In a mixing bowl, combine sugar, peanut butter, and butter or margarine. Mix well. Shape into 1 inch balls and place on a waxed paper cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt the white coating in a double boiler or microwave-save bowl. Dip balls and place on waxed paper to harden. Yields 2 dozen.

SODA CRACKER FUDGE

2 cups sugar cup milk 5 tablespoons peanut butter 1-7-ounce jar marshmallow crme 24 saltine crackers, broken into pieces

Violet Stokes

Mix sugar and milk in a saucepan and bring to a boil. Cook for 5 minutes. Place remaining ingredients in a bowl. Pour hot mixture over them. Mix. Place in a buttered pan. Let cool. Cut and enjoy!

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CROCK POT CHOCOLATE NUT CANDY

2 lbs. nuts (your choice) 4 ounce bar Bakers German Sweet Chocolate 12 ounce pkg. milk chocolate chips 24 ounce almond bark white chocolate

Faye Bledsoe

Place nuts in crock pot. Break German chocolate into pieces; lay over nuts. Spread chocolate chips over German chocolate. Break almond bark into pieces and spread over chocolate bites. Set crock pot to low and cover. Do not stir or open the lid for 2 hours. After 2 hours, stir mixture until nuts are covered with chocolate. Spoon out bite sized amounts onto waxed paper to cool. The number of candies depends on size of clusters. It may be a little runny, but will firm up.

SCOOPS SALSA CHIPS CANDY

Bring to a boil: 1 cup sugar 1 cup Karo syrup Add: 1 cup peanut butter Pour over scoop salsa chips.

Dianne Davis

FUDGY BUTTONS
2 tablespoons butter, not substitutions 1 teaspoons baking cocoa cup confectioners sugar

Celia Goodner
teaspoon milk 2 tablespoons creamy peanut butter

In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten top and shape into 1-inch patties. Refrigerate until serving. Yields: about 1 dozen.

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TRADITIONAL CHRISTMAS FUDGE

2 tablespoons butter or margarine 2/3 cup undiluted carnation evaporated milk 1 cups sugar 2 cups (4 oz.) miniature marshmallows 1 cups (9 oz.) semi-sweet chocolate morsels teaspoon salt cup chopped pecans 1 teaspoon vanilla

Celia Goodner

Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4-5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with additional pecans if desired. Chill until firm.

BASIC ICE CREAM MIXTURE

In blender mix: 3 large eggs cup sugar pinch of salt fill blender with half/half

Footy Lambert

Do this 2 times for 4 quart freezer 3 times for 6 quart freezer Add sweetened fruit or chosen filling, and finish filling to fill line on freezer can. Divide fruit into 2 or 3 parts, adding to freezer can alternately with basic mixture and finish filling freezer with half/half. Tropical: 1-20-ounce can pineapple chunks 3 bananas 1 cup coconut 1 cups toasted nuts

FROSTY ICE CREAM

1 quart chocolate milk 1-12 ounce Cool Whip 1 can condensed sweetened milk Mix ingredients and freeze in an electric ice cream freezer.

Tracey Partain

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SHERBERT ICE CREAM

Mix together and freeze: Makes 4 quarts 12-ounce Cool Whip 1 2-liter Shasta Drink any flavor (orange works well) 1 can Bordens sweetened condensed milk

Dianne Davis

Another recipe for ice cream Its cooler than air conditioning on a hot summer day. Just mix any flavor of Jell-O pudding with 1 cups milk and 8 ounces of Cool Whip. Freeze and enjoy.

BUTTER PECAN ICE CREAM

Saut for about 5 minutes and cool. 2 cups chopped pecans 3 tablespoons butter or margarine Mix: 3 large cans evaporated milk, not condensed 2 pkgs. instant vanilla pudding, 4 serving size 2 cups sugar 1 teaspoon vanilla Enough milk to fill freezer Put all ingredients in freezer and freeze.

Dianne Davis

WENDYS FROSTY
16 ounces Cool Whip 1 (14 oz.) can sweetened condensed milk -1 gal. chocolate milk 1. Pour condensed milk and Cool Whip into ice cream freezer. 2. Fill to fill line with chocolate milk. 3. Stir all ingredients, then turn on machine and let it freeze.

Ann Swayne

197

PEACH ICE CREAM

6 eggs, beaten 3 cups white sugar 10 fresh peaches, pitted and chopped 4 cups heavy cream 2 cups half and half cream 2 teaspoons vanilla extract teaspoon salt

Ann Swayne

1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half and half, vanilla and salt and mix well. 2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturers instructions.

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Pickles & Relishes

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HOT DILL PICKLES

Combine & Heat: 3 cups apple cider vinegar 3 cups water 1/3 cup pickling salt

Dana Rayburn Holden

3 or 4 garlic cloves (remove after heating) 5 or 6 sliced hot peppers

Put clean cucumbers in a jar and add: (I use small, whole pickling cucumbers). 2 tablespoons dill seed 3 peppercorns Pour hot vinegar mixture over and seal. (Turn upside down). Have quart jars already hot. *This makes 2 or 3 jars. So, plan accordingly.

FIRE AND ICE DILL PICKLES

1 gallon of hamburger dills, drained 1/3 cup garlic, optional 4 lbs. sugar 6 oz. hot sauce or of 2 oz. bottle

Mix sugar, garlic, and hot sauce and pour into the jar with the drained pickles. Refrigerate 2 weeks.

SWEET PICKLES

Celia Goodner

Wash whole pickling cucumbers and slice inch thick and put in a gallon jug. Pour pure white vinegar on top. Close and set aside for 6 weeks. Take out and wash well 2 times. Put on towels and pat dry. Put back in gallon jug and put 4 lbs. sugar on top. Pour a little sugar in and let settle. Stir every 2-3 days the sugar that settles on the bottom of the jug. Dissolves in 2 weeks. Put in smaller jars and discard leftover syrup after pouring over pickles. Makes 4-5 gallons at a time.

SALSA
5 lbs. tomatoes, peeled, cored, & chunks 3-4 onions, chopped 6-8 banana peppers, chopped 1 jalapeno, chopped

Charlotte Preston
1 stalk celery, chopped cup salt 1 cup vinegar 3 cloves of garlic

Cook until thick (approximately 2 hours). Put in canning jars, cool, and refrigerate.

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HOMEMADE SALSA
24 cups (6 qts.) tomatoes, peeled and cut up 10 medium onions 6 jalapeno peppers (or less if you dont want it hot) 1 cup plus 4 teaspoons sugar 1 cup vinegar 1-2 tablespoons salt 2-4 tablespoons crushed chili pepper 3-5 chopped green peppers 1-3 chopped red peppers 8 garlic cloves, crushed 1 teaspoon oregano 1 tablespoon dried cilantro

Pat Burger

Chop all ingredients together. Cook on low heat uncovered 45 minutes (up to 1 hours). Add 1 -2 tablespoons cornstarch mixed with water to blend (depending on thickness desired). Fill clean hot jars to from top and seal tight. Invert jars to seal. Should seal in 1-2 hours. Makes 20 pints.

PICKLED YELLOW SQUASH

Received from Alice Thomas-20 years ago 8 cups squash, sliced thin 2 cups chopped onions 1 cup chopped pimento 2 large green peppers, chopped

Charlotte Preston

Mix with water, cover, let stand 1 hour. Drain squash well, add to syrup mixture, and bring to a boil. Remove from heat, put in jars quickly. Great as a side dish for vegetables, especially in winter yum!! Syrup: 2 cups vinegar 3 cups sugar Bring to a boil in saucepan.

2 tablespoons mustard seed 2 tablespoons celery salt

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REFRIGERATOR PICKLES
Crispy, crunchy pickles to keep in the refrigerator for hot weather meals. 2 quarts cucumbers (about 5 large), sliced thin 1 large onions, sliced thin 2 tablespoons pickle salt cup cooking oil 2/3 cup vinegar 2/3 cup sugar 1 teaspoon dill weed

Alice Thomas

Mix cucumbers, onions and salt in a large bowl, dont use plastic. Let stand 2 hours, drain well. Throw salt water away. Pack in half gallon or quart jars, leaving 1 inch head space. Mix oil, vinegar, sugar and dill. Pour over items in jar. Seal and refrigerate. Makes 2 quarts. These will stay good for 4-6 weeks in the refrigerator or you can freeze.

SQUASH PICKLES OR RELISH

8 cups small squash, sliced thin or chopped 2 cups onion, chopped 2 red bell peppers, chopped or can use pimento 2 green peppers, chopped Mix and cover with 1/3 cup salt, cold water, and ice for 1 hour. Drain and make a syrup of: 2 cups vinegar 3 cups sugar 2 teaspoons mustard seed 2 teaspoons celery seed

Dianne Davis

Bring to a boil and add the vegetables and bring to a boil again. Can and seal. Makes 5-6 quarts.

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SQUASH RELISH
cup salt, table, not idionized 8 cups squash, finely chopped 2 cups onions, finely chopped 2 bell peppers, finely chopped 2 small mars pimentos 3 cups vinegar 4 cups sugar 2 teaspoons mustard seed 2 teaspoons celery seed

Wanda Slack

Cover squash, onions, salt with water and let set 1-2 hours. Drain well. Bring other ingredients to a hard boil; then add squash and onions and bring back to a boil. Put in jars and seal. Makes 5 pints.

SOUR KRAUT

Wanda Slack

Chop cabbage and pack tight in a jar. (Pint jar uses teaspoon canning salt or quart jar uses 1 teaspoon canning salt.) Put salt on top of cabbage in jar and add boiling water to cover. Knife down inside of the jar to allow the water to cover the kraut and take out the air bubbles. Seal and store in a cool, dark place.

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This & That

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LIFE RECIPE
1 cup Good Thoughts 1 cup Kind Deeds 1 cup Consideration for Others 3 cups Sacrifice for Others 3 cups Forgiveness 2 cups Well-Beaten Faults 4 cups Prayer and Faith

Shirley Swayne

Mix these thoroughly and add tears of joy, sorrow and sympathy for others. Flavor with little gifts of love. Fold in 4 cups of Prayer and Faith to lighten other ingredients and raise the texture of Great Heights of Christian Living. After pouring all this into your daily life, bake well with the heat of human kindness. Serve with a smile.

THANK GOD FOR DIRTY DISHES

Thank God for dirty dishes, They have a tale to tell. While others may go hungry, Were eating very well. With home and happiness, I shouldnt fuss. By the stack of evidence, Gods very good to us.

Dean Derrick

SMILES
Smiles are like the sunshine They freshen up our day, They tip the pearls of life with light And drive our cares away.

Dean Derrick

A HAPPY LIFE
2 cups each of understanding, love and encouragement 1 tablespoon pure extract of trust and loyalty 1 pinch humility 2 mustard seeds of faith 1 gallon concentrated prayer

Jerelene Daugherty

Stir together and simmer over a low heat. Add one best friend that you cant live without and garnish with humor to taste. Serves two for life.
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HEAVENS GROCERY STORE

E.R. (Edna Rose) Rainwater

I was walking down Lifes highway a long time ago. One day I saw a sign that read: Heavens Grocery Store. As I got a little closer, the door came open wide, and when I later found myself, I was standing there inside. I saw a host of Angels that were standing everywhere. One handed me a basket and said, My child, now shop with care. Everything a Christian needed was in that Grocery Store and all you couldnt carry you could come back the next day for more. First I got some PATIENCE, and LOVE was in the same row. Further down was UNDERSTANDING, which you need where ever you go. I got a box or two of WISDOM, and a bag or two of FAITH. I just couldnt miss the HOLY SPIRIT because He was all over the place. I stopped to get some STRENGTH & COURAGE to help me run the race. By then my basket was getting full. But I remembered I needed GRACE. I didnt forget SALVATION for SALVATION was free. So I tried to get enough of that to save both you and me. Then I started up to the counter to pay my grocery bill for now I thought I had everything to do my Masters will. At the end of the aisle I saw PRAYER and I just had to put that in; for I knew when I stepped outside, I would run right into sin. PEACE and JOY were plentiful. They were on the very last shelf. SONGS and PRAISES were stacked near by. So I just helped myself. Then I said to the angel, how much do I owe? He just smiled and said again My child, JESUS paid you bill a long time ago.

THE JELLY BEAN PRAYER

Red is for the blood He gave. Green is for the grass He made. Yellow is for the sun so bright. Orange is for the edge of night. Black is for the sins we made. White is for the grace He gave Purple is for His hour of sorrow. Pink is for our new tomorrow. A bag full of jelly beans colorful and sweet, is a prayer, is a promise, is a special treat. May the joy of Christs resurrection Fill your hearts and bless your life.

Dianne Davis

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WORDS
The six most important words in the English language: I admit I made a mistake. The five most important words: You did a good job. The four most important words: What is your opinion? The three most important words: If you please. The two most important words: Thank you. The one most important word: We. The one least important word: I.

HOMEMADE LOTIONS DIRECTIONS

Shirley Swayne

Gather: 2 (8 oz.) jars of Vitamin E cream 2 bottles of baby lotion (approximately 16 oz. each) (You may use lavender scent, if available.) 1 jar petroleum jelly (approx. 13 oz.) large mixing bowl (bigger than you think you will need) spatula several whisks clean baby food jars (with lids) or snack-sized zip lock bags (1 per child) Spoon Directions: Empty the Vitamin E, baby lotion, and petroleum jelly into a large mixing bowl. Whisk it together until creamy. Spoon homemade lotion into baby jars or zip lock bags.

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