Zulas Old Fashioned 1C White Rice 1 tsp Salt 1C Sugar 1C Raisins

Baked 3 tsp 1 Qt 1 Qt

Rice Pudding Nutmeg Milk Half & Half

Directions: Rinse rice in cold water several times and then put rice into 4 Qt baking dish. Add salt, sugar, nutmeg, and raisins. Stir in milk and half & half. Bake at 350 for 1 hours or until rice is tender. Stir several times and dont over cook. Grandma & Aunties Ice Cream Cup Cakes Directions: Mix your favorite cake batter. Stand up ice cream cones with flat bottoms into a muffin pan. Take batter and fill each cone about halfway. Bake cones with batter according to the directions of your cake mixs box directions. When done allow cupcake cones to cool, and then frost and decorate. Great activity for birthday parties, Christmas, and Easter. Kids love them. Nannie Hollands Angel Food Cake Egg whites 1 tsp Room Temp. Cream of Tartar tsp Salt 1C Flour C Sugar 1 tsp Vanilla Directions: Beat egg whites until frothy, and then add the cream of tartar, salt and vanilla. Beat at high speed until stiff but not dry. Then add the sugar slowly (fold it in). Sift flour and measure the 1 cup into a bowl. Add the sugar then sift them 7 times, then fold into egg whites a little at a time (4 portions). Put in angel cake pan and bake 35 to 40 minutes at 375. When finished turn upside down till cooled. 12 Marmies Cream Cheese Frosting 3 oz Pkg. Cream lb Powdered Cheese sugar C Butter 1 tsp Vanilla Directions: Add can milk or milk till you get the spreading consistency you want.

Zucchini Cake 2 tsp Baking powder 2C White Sugar 1 tsp Baking soda 1C Vegetable 8 oz 1 can crush Oil pineapple 2C Flour 1C Chopped walnuts 2 tsp Ground 2C Grated Cinnamon Zucchini 1 tsp Salt 2 tsp Vanilla extract 4 Eggs Directions: Preheat oven to 350. Grease and flour a tube pan. Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan. Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes. (Top with Marmies Cream Cheese Frosting recipe.) Pineapple Cake 2C Crushed pineapple 2C Flour 2 tsp Soda 1 Egg 1 tsp Vanilla Directions: Mix all together at once. Dont grease pan. Use extra egg white from toping in mix and pour in 9 x 13 pan. Bake at 350 for 40 minutes. Topping: Mix in pan and boil for 6 minutes. Stir. When done, add 1 tsp vanilla and pour over cake that has had holes poked in it while both are still hot. Optional: Add layer of coconut and nuts. Serve with dab of whipped cream or ice cream. 1 C Sugar

Frosted Pumpkin Bars Eggs 2 tsp Baking Powder 1 C Sugar 2 tsp Cinnamon 1 16 oz Can 1 tsp Soda Pumpkin 2C Flour 1 tsp Salt Directions: Beat egg well. Add sugar, oil and pumpkin. Then dry ingredients. Spread batter in a 15 x 10 inch cookie sheet. Bake at 350 for 20 to 25 minutes. Frost with: 1 30z Pkg. Cream cheese, cup butter, lb powdered sugar, 1 tsp vanilla. 4 Blueberry Dessert 1 Cube of C Butter 1 C Flour

1 Mix 2

Anyas Strawberry Paradise Yellow Cake 1 Lrg Tub Cool Whip Can of 2C Fresh Sweetened Strawberries Condensed 3 Tbsp Carmel Milk Topping

Crust:

Sugar

Directions: Follow the directions for making a yellow (or white) cake mix and cook. Poke holes over the length of the cooked cake and allow both cans of sweetened condensed milk to soak into the cake. This may require you to spread excess milk to holes. Allow to sit for 10 to 15 min. Spread Cool Whip over the top of the cake and place chopped up strawberries on it. Dizzle carmel topping. Can be served warm or chilled, whichever the preference.

Topping :

Directions: Mix together and you can add C of nuts (optional). Spread out on cookie sheet and cook at 350 for 15 minutes or until golden brown. Cool and then crumble into cake pan. Cream Cheese Mixture 8 oz Cream Cheese Lrg Cool Whip 1 C Powder Sugar

Directions: Mix together and drop spoonfuls onto crust then carefully spread over crust. Chill 1 can bluberry topping and then put on top.

Chicken Enchilada Casserole 3-4 lb Chicken 1 C Sour Cream 1 medium onion, 10 oz can green finely chopped enchilada sauce 1 tbsp. Oil 4.5 oz can peeled, diced green chilies 10 oz can cream 20 Corn Tortillas of mushroom soup 10 oz can cream 3 C shredded of chicken soup cheddar cheese Directions: 4-6 chicken breasts cut into strips, cook in frying pan and shred then add fajita seasoning. Saut onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce, and chilies. Heat until warm. Tear tortillas into bite-sized pieces. Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. Cover. Cook on low 5-6 hours, or high 2-3 hours. Mormon Haystack 2-3 Chicken Breast Butter 1 Can Cream Chicken(Family 2 oz 1 Can of Size) Pimentos 1 Can Chicken Broth Salt 1 pt Half & half Pepper Optional Toppings (Recommended*) Cheese* Olives* Craisin Onions* Grn Peas Pepper Chow Mein* Bacon Bits Mushrooms Pineapple

lb Ground beef 1 c. Chopped onion 2 Garlic cloves minced 1 jar Spaghetti Sauce

Quick Lasagna lb Lasagna Noodles 1 Pt Cottage cheese lb Mozzarella Cheese

Directions: Brown beef with onions and garlic. Add jar of spaghetti sauce. In a greased cake pan, begin layering starting with sauce, uncooked lasagna noodles, cottage cheese, mozzarella, and then repeat. Let stand all day in fridge or overnight. This lets the noodles absorb moisture. Bake at 350 for about an hour or until heated clear through and noodles are soft. Top off with mozzarella cheese (may substitute with parmesan).

Manes Mango Salsa 1 Mango 2 Kiwi Fresh 2 Jalapeos Pineapple 1 Red Bell 1 Lime Pepper 1 Papaya 1 Tbsp Honey (optional) Directions: Take whole red bell pepper and burn it over an open stove. Immediately place bell pepper into a ziploc bag and let it stand for 10 min. This loosens the skin of the bell pepper so you can pull the skin off. Chop mango, pineapple, red bell pepper, papaya, kiwis, and jalapeos and mix together. Squeeze out the juice of lime overtop chopped ingredients. Serve with chips. If salsa is too hot, add the honey to cool down. Spinach Dip 1 envelope Lipton 1 10 oz pkg. frozen vegetable soup mix chopped spinach (thawed and squeezed dry) 1 16 oz sour cream 1 can(8 oz) water chestnuts (drained and chopped) C Mayonnaise tsp lemon juice Directions: Mix together and chill.

Zulas Banana Nut Bread Butter 1 tsp Baking Soda Sugar 2C Flour Eggs 5 Bananas (Mashed) tsp Salt C Chopped Nuts 1 tsp Vanilla Directions: Cream butter & sugar. Beat in eggs, salt, and vanilla. Add baking soda and floured, sifted together. Add mashed bananas and nuts. Pour into greased loaf pan. Bake at 300 for 1 hour or until done. C 1C 2

Famous Oatmeal Cookies C Vegetable 1 tsp Vanilla Shortening 1C Brown sugar 3C Oats uncooked C Sugar 1C All purpose flour 1 Egg 1 tsp Salt C Water tsp Soda Directions: Preheat oven to 350F. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350F for 12 to 15 minutes. (For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes about 5 dozen cookies.

Caramels 1Lrg Cn Evaporated Milk 2C Lt Karo Syrup 2 tsp Vanilla 1 Pinch of Salt 1C Walnuts (Nuts) 1 Cube Butter Directions: Cook sugar, syrup and salt to hard crackle stage and drop in butter. Let melt; then add milk slowly, stirring constantly, so to keep it at a rolling boil. Cook until it forms a caramel ball in cold water. (It isnt necessary to stir constantly after the milk is in, but do stir occasionally). It gets thick. Add vanilla and chopped walnuts, stirring only enough to mix in well and pour into buttered pan. 2C Sugar