Mexican Strata

2 to 3 cups good quality tomato salsa
10 to 12 corn tortillas
2 cups grated Monterey Jack cheese
1--16 oz. can kidney beans in chili sauce
sliced olives
sour cream
fresh cilantro (optional)
Heat oven to 450 degrees
Lightly grease an 8 inch cake pan
Spread about 1/2 cup salsa on the bottom of the pan.
Top with a tortilla. Sprinkle with cheese; then a generous helping of salsa and beans.
Repeat layers, using most of cheese, most of salsa and all of the beans.
Spread the top with salsa and sprinkle with cheese. Bake for 15 min or until cheese melts and tomato mixture bubbles. Cut into wedges.. Serve with extra salsa (warmed), and pass olives, sour cream and cilantro, if desired.

Zesty Summer Pasta Salad

I just got busy during Christmas and haven't posted a new recipe for a week. Will try to do better now. Hope you all had a great Christmas and will have a very Happy New Year.

16 oz. cheese filled tortellini
1 chopped green bell pepper
1 chopped red bell pepper
1 small red onion, chopped
1/2 cup crumbled feta cheese
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp. chopped walnuts
Kalamata olives (pitted, as needed)
1. Make the pasta and let it cool.
2. Use a whisk to blend together the olive oil, lemon juice and walnuts, then chill it in the refrigerator.
3. Add all ingredients together in a bowl and stir. You can make it a meal by adding chicken breast cubes or shrimp.

Cheese Ball

Today I made my traditional cheese ball for Christmas. Then, I realized I had never posted this recipe. It really is a good one. It was tradition for me to fix some cheese ball on a Ritz cracker and give the first bite to my Daddy every year. Christmas can become a really melancholy time when you lose members of the family or you have loved ones far away and unable to be with you at Christmas. I would have to say that it is amazing the grace the Lord can give you under these circumstances and the peace you can find when you lean on HIM.

2--8 oz. pkgs. of cream cheese
2 cups (10 oz.) pkg. of shredded Cracker Barrell Sharp Natural Cheddar Cheese
1 Tbsp. chopped pimento
1 Tbsp. finely chopped onion
1 Tbsp. chopped green pepper
2 tsp. worchestershire cauce
1 tsp. lemon juice
Dash of pepper and salt
Chill and then roll in ball. Can be rolled in finely chopped pecans. Wrap in foil and store in refrigerator until serving time.

No Bake Coco-Date Cookies

1 stick margarine
3/4 cup sugar
1 cup chopped dates
2 eggs, well beaten
1 cup chopped pecans
1 cup rice krispies
1 tsp. vanilla
1 1/2 cups shredded coconut
In a large skillet over low heat, barely melt margarine. Stir in sugar, dates, and eggs. Continue stirring and cook slowly until thick, about 10 min. or more. After mixture thickens, remove from heat,stir in pecans, rice krispies, and vanilla. Cool. Spread coconut out on wax paper. Roll teaspoonsful of mixture in coconut. Makes about 3 1/2 dozen cookies.

Cherry Cream Pie

This would make a beautiful dessert for Christmas and it is extremely good.

Crust:
1 cup flour
1 cup finely chopped walnuts
1/2 cup softened butter
1/4 cup packed brown sugar
Filling:
1 pkg. (8oz.) softened cream cheese
1 cup confectioners' sugar
1/4 tsp. almond extract
1/2 cup heavy whipping cream, whipped
1 can (21oz.) cherry pie filling

In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13 x 9 baking pan. Bake at 375 degrees for 15 min, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9 in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 min.

In a small mixing bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Carrot Ambrosia Salad

7 cups shredded carrots
1 cup coconut
1 cup raisins
1/4 lb. miniature marshmallows
2 cups pineapple tidbits or chunks
1 cup sour cream
1 cup mayonaise
1 cup whipped cream
Mix fruits together. Mix creams together and add to fruits and stir.

Frosty Treasures

1 pkg. (6oz.) semi-sweet chocolate chips
1/4 cup vegetable oil
1/4 cup creamy peanut butter
6 cups Crispix cereal
2 cups confectioners sugar
1. In a small bowl, combine chocolate chips and oil. Microwave on high 1 1/2 minutes or until chocolate melts. Stir in peanut butter. Pour mixture over Crispix cereal.
2. Place confectioners sugar into gallon-size storage bag. Add coated cereal and close bag tightly. Shake bag gently until cereal is thoroughly coated with sugar. Refrigerate in airtight container.

Chocolate Pleasers

2 cups Crispix cereal
3/4 cup chopped cocktail peanuts
1 cup butterscotch morsels
1/2 cup semi-sweet chocolate morsels
In large bowl, combine Crispix cereal and peanuts; set aside.
Place butterscotch morsels and chocolate morsels in a small microwave-safe bowl. Heat on High 2 minutes, stirring after 1 minute. Stir morsels until smooth.
Pour melted morsels over cereal and peanuts, stirring until cereal and peanuts are well coated.
Drop by rounded spoonfuls onto waxed paper. Chill until firm, about 15 minutes. Refrigerate in air-tight container.

Rita's Party Mix

2--12oz. pkgs. oyster crackers
1 small package of Hidden Valley Ranch mix, use dry
3/4 tsp. lemon pepper
3/4 tsp. garlic powder
3/4 tsp. dill weed
1 cup oil
Mix all ingredients but crackers. Put crackers into a zip-lock bag. Pour over the crackers. Shake to mix well.

Deluxe Peanut Butter Fudge

2 cups sugar
2/3 cups milk
1 cup smooth peanut butter
1--7 oz. jar marshmallow creme
1 tsp. vanilla
1--6oz. pkg semisweet chocolate morsels
Combine sugar and milk in heavy 2 qt. saucepan. Cook over low hear, stirring occasionally, until mixture reaches 236 degrees (soft ball stage).
Remove from heat. Add peanut butter, marshmallow creme and vanilla. Beat to blend mixture. Pour into lightly buttered 8 inch square baking pan. Cool completely.
Melt chocolate morsels over hot water in the top of a double boiler and stir to blend. Spread over cooled fudge. Cut into 1 1/4 inch squares. Makes 36 pieces or 1 3/4 lb.

Caramel Clusters

1/4 cup margarine
1/2 lb. caramels (28)
2 Tbsp. milk
3 1/2 cups corn flakes
1/2 cup nuts
1/2 cup shredded coconut
In large pan, put in margarine, caramels, and milk. Stir over low heat until melted. Add remaining ingredients. Mix well. Drop by rounded spoonfuls onto wax paper.

Penuche

I loved this when I was a little girl and on into my teenage years. Even after I was married, my Mom would make this for me at Christmas.

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 nuts, optional
Butter a 9 in. square baking dish. Butter the sides of a heavy 2-qt. saucepan.
Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage( 238 degrees on candy thermometer ), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees ). DO NO STIR.
Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm and cut when firm.

Caramel Snappers

144 small pecan halves
36 light caramels
1/2 cup semisweet chocolate pieces, melted
Grease cookie sheet. On it arrange pecans, flat side down, in groups of 4. Place 1 caramel on each cluster of pecans. Heat in slow oven (325 degrees) till caramels soften, about 4 to 8 min. (Watch carefully, various caramels melt at different rates.) Remove from oven; with buttered spatula, flatten caramel over pecans. Cool slightly; remove from pan to waxed paper. Swirl melted chocolate on top. Makes 36.

Orange Slice Cake

I haven't made this for several years but George and I both absolutely love it. We just do not need it. It is a little bit rich. When I have made it, it has always been at Christmas .

Sift together:
3 1/2 cups flour
1 tsp. baking soda
Cream:
1 cup butter
2 cups sugar
Add:
4 eggs--one at a time and beat after each.
Add:
Flour mixture alternately with: 1 cup buttermilk
Mix in separate bowl:
2 cups nuts
1/2 box raisins that have been soaked in hot water and drained
1 lb. finely sliced and diced candy orange slices ( rolled in flour to keep separated, then shake off excess flour before adding to mixture)
1 cup coconut
Pour batter over fruit and nuts. Mix well. Pour in tube pan that has been greased and floured. Bake at 350 degrees for 1 1/2 hours.

Topping:
Mix 1 cup orange juice and 1lb. powdered sugar. Punch small holes in top of cake with a toothpick. Pour orange juice mixture over hot cake. Let cake sit for several hours or until cake is cold before removing from pan.

Triple Coconut Cake

I copied this recipe from a magazine. If you like coconut, you will absolutely love this cake. It is fantastic.

1 pkg. Duncan Hines moist deluxe classic white cake mix
1 1/2 cups unsweetened coconut*
4 large egg whites
2 cans Duncan Hines Creamy Home-Style Coconut Supreme Frosting
1 1/2 cups sweetened coconut flakes
1. Preheat oven to 350 degrees. Grease and flour 3 -8in. round baking pans according to package directions.
2. In a large mixing bowl, blend the cake mix, coconut milk* and egg whites. Beat at low speed until moistened. Beat at med. speed for 2 min. Pour batter evenly among the 3 pans and bake for 18-21 min. or until toothpick inserted into the center comes out clean.
3. Cool layers in pan on a wire rack for 15 min. Turn out of pan to cool completely before frosting.
4. Place one layer on a serving plate. Spread a thin layer of coconut frosting on top and sprinkle with 1/4 cup of coconut. Repeat with second layer. Top with the third layer and frost top and sides of cake with remaining frosting. Sprinkle remaining coconut on top and sides of cake.

*Substitution: 1 1/2 cups water, 2 Tbsp. oil and 1/2 tsp coconut extract may be substituted in place of the coconut milk. Makes 12 servings

Gift of the Magi Bread

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas (about 2 medium )
1--11 oz. can mandarin oranges, drained
1 cup flaked coconut
1 cup semisweet chocolate chips
2/3 cup sliced almonds, divided
1/2 cup chopped maraschino cherries
1/2 cup chopped dates

In a large mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda and salt; add to the creamed mixture along with bananas. Stir in the oranges, coconut, chips, and 1/2 cup almonds, cherries, and dates. pour into two greased 8 in. by 4 in. loaf pans. Sprinkle with remaining almonds. Bake at 350 degrees for 50 - 55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves

Coconut Balls

This recipe was given to me by my sister, Rita Clark.

1/2 cup butter, no margarine
2 cups powdered sugar
3 cups coconut
Melt butter in microwave. Stir in sugar and coconut. Shape in balls, walnut size. Lay on waxed paper.

Put 1/3 cup semi-sweet chocolate chips in plastic zip-lock bag. Melt in hot water. Cut a tiny, tiny hole in corner of bag. Swirl chocolate on balls.

Date Nut Candy Roll

I have never made this one myself. It is a candy that I remember from my childhood. We made it with black walnuts. We had walnut trees and my brother and sister and I picked up walnuts and hulled them and my Daddy would take them and sell them for us and we could split the money between the three of us kids. That was our money to buy each other and our parents presents for Christmas. It was hard work and we always had black, stained hands for several weeks. But, I can still remember the joy of being able to purchase a present with money I had earned for someone I loved. It truly is more blessed to give than to receive.

1 1/2 cups sugar
1/8 tsp. cream of tartar
1/2 cup milk
1 Tbsp. butter

Cook to soft ball stage. Stir occasionally. Remove from heat. Add 1/2 cup ground dates and 1 cup ground walnuts. Beat until mixture thickens. Spread thin and sprinkle walnuts over top. Roll up in waxed paper and keep in refrigerator about a week. Then slice and enjoy.

Four-Chip Fudge

This is a wonderful recipe for fudge. It has a most unusual taste and is simply delicious.

1 1/2 tsp. plus 3/4 cup butter (no substitutes ) divided
1 can sweetened condensed milk
3 Tbsp. milk
1 --12 oz. pkg. semisweet chocolate chips
1 --11 1/2 oz. pkg. milk chocolate chips
1 --10 oz. pkg. peanut butter chips
1 --6 oz. pkg. butterscotch chips
1 -- 7 oz. jar marshmallow creme
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 cup chopped nuts

Line a 13 x 9 pan with foil and grease the foil with 1 1/2 tsp. butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth. Mixture will first appear separated; continue stirring until fully blended. Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts..

Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4 1/2 lbs.

Aunt Katie's Peanut Butter Cups

1/3 lb. graham cracker crumbs
1/2 lb. butter
1 cup peanut butter
1 lb. confectioners sugar
2 cups chocolate chips
Combine crumbs, butter, peanut butter and sugar. Work together until smooth. Press this mixture into a 9 x 9 in. buttered pan or a larger pan if you want thinner bars. Melt chocolate chips over hot water. Spread over crackers mixture. Refrigerate until firm. Cut into squares.

Nuts and Bolts

1/2 pkg. white almond bark
1 1/2 cups coursely chopped pretzels
1 cup salted Spanish peanuts
1 jar marshmallow creme
Melt almond bark over water in double boiler. Add rest of ingredients. Dip by spoonfuls onto wax paper.

5 Minute Fudge

2 Tbsp. butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 tsp. vanilla
1 cup chopped nuts

Combine butter, milk, sugar, and salt. Bring to a rolling boil. Cook for 5 minutes, stirring constantly. Remove from heat. Stir in other ingredients. Stir for 1 minute. Pour into buttered pan and cool.

Peanut Clusters

1--24 oz. white almond bark
Melt in double boiler
Add 1--12 oz. pkg. semi-sweet chocolate chips
Let melt.
Add about 1 1/2 lbs. salted Spanish peanuts
Stir in and drop by spoonfuls onto wax paper.

Tiger Butter

1 1/2 cups peanut butter
1 --16 oz. pkg. white almond bark
Melt the above together. Let stand 10 min.

Line 9 x 13 pan with wax paper. Pour in almond bark and peanut butter. Melt 4 oz. chocolate chips. Swirl into mixture in pan. Cool in fridge until firm. Cut into squares.

Joann's Million Dollar Fudge

4 cups sugar
2 cups evaporated milk
1/4 lb. butter
1 tsp. vanilla
8 oz. pkg. cream cheese
2 large (8 oz. size) Hershey Candy Bars
2 pints marshmallow cream
2--12 oz. pkgs semi-sweet chocolate chips
Combine sugar and milk in sauce pan. Cook to soft ball stage. Remove from heat and add butter. Mix in vanilla, cream cheese, candy bars, marshmallow cream and chocolate chips. Work fast. Pour into buttered pans. Makes 5 pounds.

P-Knots

1-- 6 oz. pkg. butterscotch chips
1--6 oz. pkg. chocolate chips
2 Tbsp. peanut butter
2 cups salted Spanish peanuts
Melt chips, add peanut butter and peanuts. Drop by spoonfuls onto wax paper. Cool and store.

Uncooked Candy

Mix 2 sticks butter and 2 lbs. powdered sugar
Add 1 can Eagle Brand condensed milk
2 cups coconut
2 cups finely chopped pecans
1 tsp. vanilla
Mix together real well and pour in square pans.
Let cool over night and cut into squares, about 1 inch.

Chocolate Dip
Melt 12 oz. bag of semi-sweet chocolate chips with 1 bar of paraffin in double boiler. When completely melted, dip each piece of candy into this mixture and lay on wax paper; store in refrigerator.

"Hopscotch" Candy

12 oz. pkg. butterscotch chips
Melt in double boiler over low heat.
Stir in a large can of chow mein noodles and
about 2 cups of salted peanuts. (this recipe is so old it calls for 1/2 of a 29 cent pkg. of peanuts)
Stir all together and drop by spoonfuls onto wax paper.

Monster Cookies

This recipe was a request from my daughter, Becky, who along with her husband Jon and their 3 children are missionaries in Italy.

1/2 cup softened butter
1 cup sugar
1 cup plus 2 Tbsp. firmly packed brown sugar
3 eggs
2 cups peanut butter
3/4 tsp. light corn syrup
1/4 tsp. vanilla
4 1/2 cups oatmeal
2 tsp. baking soda
1/4 tsp. salt
1 cup M & M's pieces (mini)
1 --6 oz. pkg. chocolate chips

Cream butter and gradually add sugars. Beat at medium speed. Add eggs, peanut butter, syrup, and vanilla. Beat well. Add oats, soda, and salt. Stir well. Stir in remaining ingredients. Dough will be stiff. Pack into 1/4 cup measuring cup. Mound onto lightly greased cookie sheet 4 inches apart. Press into 3 1/2 inch circle. Bake at 350 degrees for 12 to 15 miutes. Center will be slightly soft. Cool on cookie sheet several minutes before removing. Makes approx. 2 1/2 dozen.

Billionaires

1--14 oz. pkg, caramels
3 Tbsp. evaporated milk
1 tsp. vanilla
2 cups chopped pecans
1--6 oz. Hershey bar
1 oz. parafin

Grease a sheet of wax paper. Melt caramels, evaporated milk and vanilla in top of a double boiler. Stir in pecans. Drop from tsp. onto wax paper. Cool until firm. Melt Hershey bar and parafin in double boiler. Dip caramel pieces . Cool

Peanut Butter Bon Bons

With the Holidays drawing near I thought I would post some candy recipes. As a child growing up, one of my favorite things about Christmas was all of the home made candies my mother made. She was an excellent cook, and she loved making and giving away her candies. Such fun!

1 lb. powdered sugar
2 sticks butter
12 oz. jar chunky peanut butter

6 oz. pkg. semi-sweet chocolate chips
1/2 bar of parafin wax

Mix sugar, butter and peanut butter. Roll into small balls. Melt chocolate chips and parafin over water in double boiler over low heat. With a toothpick, dip each ball into chocolate and cool on wax paper.

Helen Kelly's Fudge

Helen Kelly was the name of the sweet lady who gave this recipe to my mom probably 45 years ago. I know I have had the recipe since I have been married, and that is 42 years. This is a very unique fudge recipe with a very different taste. I absolutely love it.

3 cups sugar
1 envelope unflavored gelatine
1 cup milk
1/2 cup light corn syrup
3 squares of unsweetened chocolate
1 1/4 lbs. butter (needs to be butter)
2 tsp. vanilla
1 cup nuts

Mix sugar and gelatine in pan. Add milk, syrup, chocolate, butter. Cook over low heat to 238 degrees on candy thermometer. Remove from heat and pour into mixing bowl. Add vanilla. Cool 15 minutes, then beat until thick. Add nuts. Pour into buttered pan.

Pumpkin Pie Cake

2 cans pumpkin ( 16 oz. cans.)
1 --12 oz. can evaporated milk
2 large eggs
2 egg whites
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1--18.5 oz. yellow cake mix
1 cup chopped black walnuts
5 Tbsp. butter--melted
1/3 cup sour cream--room temperature
1/3 cup orange juice--room temperature
Cool Whip

Heat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper.
Combine pumpkin, evaporated milk, eggs, egg whites, sugar and spices. Mix with mixer until blended. Spread pumpkin mix over parchment paper and level our with spatula.
Sprinkle the cake mix over the pumpkin mixture, then sprinkle the walnuts over the cake mix. Gently pat down. Blend melted butter with sour cream and orange juice. If the juice and sour cream are cold the butter will harden. All need to be room temperature. Drizzle over the nuts and cake mix. Bake for about 60- 65 minutes-- test the pumpkin layer as you would a pumpkin pie. Knife needs to come out relatively clean. Let the cake cool--- then invert on a larger pan or dish, pull off the parchment paper and cut in squares. If desired cover with cool whip on top.

Lemon-Nut Bread

This recipe was given to me by my dear, dear friend, Marilyn O'Dell. She served this the other evening at our small groups and gave me permission to use it on my blog. I can personally tell you it is absolutely delicious.

3/4 cup butter, softened
1 1/2 cup sugar
3 eggs
2 1/4 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. soda
1/4 cup buttermilk
Grated rind of 1 lemon
3/4 cup chopped pecans
Juice of 2 lemons
3/4 cup powdered sugar

Combine butter and sugar, creaming until light and fluffy; add eggs, beating well. Combine dry ingredients. Add buttermilk and dry ingredients alternately to creamed mixture, beginning and ending with buttermilk; stir just until all ingredients are moistened. Stir in lemon rind and pecans. Spoon batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 325 degrees for 1 hour and 15 minutes or until bread tests done. Cool 15 minutes and remove from pan. Combine lemon juice and powdered sugar; stir well. Punch holes in top of warm bread with a toothpick; pour on glaze. Cool on wire rack. Yield: 1 loaf

Ham Loaves

This is another of my mother's recipes. You can use this if you are cooking for a large group or if you want to freeze for meals at a later date.

3 lbs. ground ham
2 lbs. ground pork
Try to get butcher to grind these two together.
24 saltine crackers, crushed
1 15 oz can cream style corn
4 eggs, slightly beaten
1 1/4 tsp. salt
1/2 cup brown sugar

Mix all ingredients well. Shape into 24 individual loaves or 3--2 lb. loaves. Bake at 350 degrees for 45 min.; about 1 1/4 hours for large loaves. Freeze individual loaves on cookie sheets. Store in zip lock bags; thaw and bake as needed.

How to cook dry Beans

Beans are cheap eating and extremely good for us. You can use Pintos, Black, Red, Navy, Great Northern or any other kind. When cooked this way, it almost eliminates any gastric distress. You can add a small piece of ham, or a hambone if desired. I usually cook them plain and just add a vegetable bouillon cube for flavor. This makes them a fat free dish.

1 lb. beans, look them carefully for rocks or clods of dirt. Wash carefully.
Put into large cooking pot and cover with 6 cups of water.
Bring to a boil, and boil for 2 minutes.
Drain completely.
Cover with 6 more cups of water.
Let stand overnite.
The following morning: Drain completely and cover with 6 more cups of water.
Bring to a boil, then lower heat and cook slowly until done, approximately 2-3 hours.

Simple Salisbury Steak

1 can cream of mushroom soup, divided
1 lb. ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
1. In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties.
2. In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat.
3. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 min. or until done, turning patties occasionally.

Chicken Casserole

1/2 onion ,chopped
1 can cheddar soup
1 can cream of mushroom soup
4 cups cooked chicken
1 lb. broccoli, chopped
Bake 30 minutes at 350 degrees. Add 2 cups Durkees onion rings on top. Bake an additional 15 min.

Decadent Peanut Butter Pie

This is the pie I made for the Missions Chili/Pie Auction.

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese( at room temperature)
1/2 cup sugar
12 oz. container of non-dairy whipped topping, divided
1--11.75 oz. jar Smucker's Hot Fudge Ice Cream Toppings, divided

Drizzle:
2 Tbsp. hot fudge topping
2 Tbsp. peanut butter

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 Tbsp. of fudge topping, place remaining hot fudge into microwave for 1 minute. Stir. Spread fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over fudge layer, being careful not to mix the two layers.

Place the 2 Tbsp. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp peanut butter going in the opposite direction of the hot fudge.

Honolulu Chicken

My mom's recipe.

1/4 cup flour
1/2 tsp. salt
Dash of pepper
4 chicken breast halves, skinned
2 Tbsp. vegetable oil
1 cup peach preserves
1/2 cup commercial barbecue sauce
1/2 cup diced onion
2 Tbsp. soy sauce
1 large green pepper, cut into strips
2 cans sliced water chestnuts, drained
Hot cooked rice.
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in large skillet over medium heat. Add chicken and cook 2-3 minutes on each side or until browned. Remove chicken from skillet , drain, and return chicken to skillet. Combine preserves, barbeque sauce, onion and soy sauce. Mix well; pour over chicken. Bring to a boil, cover, and reduce heat. Simmer for 40 minutes, stirring often. Add green pepper and water chestnuts, and continue cooking for another 15 minutes. Serve over hot cooked rice.

Candied Sweet Potatoes

Here is another of my mom's recipes for Sweet Potatoes. It seems like with the Holidays coming up our thoughts turn to food and the good things we eat at Thanksgiving and Christmas.

1 Reynolds oven bag
1 Tbsp. flour
4 small sweet potatoes, peeled and cut in 1/8 in. thick slices
1/3 cup firmly packed brown sugar
1/4 cup butter, sliced
2 Tbsp. pancake syrup or molasses
1/4 tsp. nutmeg
1/3 to 1/2 cup chopped pecans
Place oven bag in a 13 x 9 baking dish. Add flour; twist end of bag and shake. Add sweet potatoes and next 5 ingredients. Squeeze to blend. Arrange in an even layer. Close bag and cut 6 slits in top. Bake 45 min. in a 350 degree oven.

Hawaiian Sweet Potatoes

2 lbs. sweet potatoes
2 cups coconut
2 Tbsp. brown sugar
1/2 cup cream
4 Tbsp. butter
Salt to taste
Cook sweet potatoes until tender. Then whip and add 1/2 of coconut, sugar and cream.
Spoon into buttered 9 x 13 baking pan; mix remaining coconut and butter and sprinkle on top.
Bake uncovered in 325 degree oven for 20 minutes.

Cheese Grits

1 cup grits
Put in pan and add 4 cups boiling water. Cook until thick.
Add:
1 1/2 cups shredded cheese
1/2 stick butter
1/2 cup milk
2 eggs, beaten
1 tsp. garlic powder
Pour into greased baking dish. Bake at 350 degrees for 1 hour.

Unlikely Chicken

4 small chicken breasts, flattened
1/3 cup non-fat plain yogurt
1/3 cup apricot preserves or fruit spread
1 Tbsp. Dijon mustard
Dry chicken breasts
Mix last 3 ingredients together in small bowl and coat the chicken.
Bake uncovered in 350 degree oven for 45 minutes or until tender.

Turkey Chili Mac

1--8oz. pkg. elbow macaroni
1 lb. ground fresh turkey
1/2 cup chopped onion
1/4 cup green pepper
1 clove garlic, minced
1--15 oz. can tomatoes, crushed in blender
1 8oz. can tomato sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1--15 oz. can red kidney beans.
Brown turkey, onion,& green pepper. Drain any fat. Cook macaroni before adding to other ingredients. 1 cup of chili mac is 2 grams of fat.

Apple Enchiladas

1--21 oz. can apple fruit filling
6 flour tortillas
1 tsp. cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup water
Spoon fruit filling evenly down the center of each tortilla. Sprinkle evenly with cinnamon. Roll up and place seam side down in lightly greased baking dish or pan. Bring to a boil the rest of the ingredients; reduce heat and cook for 3 minutes, stirring often. Pour over enchiladas and let stand for 30 minutes. Bake in preheated 350 degree oven for 20 min.

Rita's Chicken Casserole

1-16 oz. pkg. Long Grain Wild Rice--original, cooked according to pkg. directions.
1 can cream of chicken soup
3 cups cooked chicken or turkey
1 cup celery
1/4 cup chopped onion
1 can chopped mushrooms
1 cup water chestnuts
3 Tbsp. soy sauce
1 cup buttered bread crumbs
Mix all together and pour into a buttered 3 qt. casserole dish. Sprinkle with bread crumbs. Bake 45 minutes to 1 hour in 350 degree oven.

Chicken and Stuffing

One of my mother's recipes. It is very good.

1 chicken
2 cans Cream of Chicken Soup
1 large box Stove Top stuffing
1/2 cup butter

Boil or bake chicken until tender. Save broth. Dilute soup with 1/3 can water for each can. Pour one can diluted soup into 9 x 13 pan or baking dish. Spread deboned chicken over soup. Prepare stuffing mix using 1 1/2 cups chicken broth. After stuffing is set, spread over chicken; pour melted butter over stuffing, top with second can of soup. Sprinkle paprika and black pepper over all; bake at 350 degrees for 40 minutes. Makes 6 large servings.

Raisin Sauce

This will go well with the ham you prepare for Holiday Dinners.

1/2 cup brown sugar, firmly packed
1 1/2 tsp. dry mustard
1 1/2 Tbsp. flour
1/2 cup seedless raisins
1/4 cup vinegar
1 3/4 cups water
1. Combine dry ingredients in top of double boiler; add vinegar and water.
2. Cook 20 minutes over boiling water.
3. Yield: approx. 2 cups sauce
4. Serve over ham or fresh pork.

Pistachio Pineapple Delight

2 pkgs. Pistachio flavor instant pudding
2 cans (20 oz. each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups thawed Cool Whip topping
Mix dry pudding mix, pineapple, marshmallows and pecan in large bowl until well blended. Gently stir in whipped topping; cover.
Refrigerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans, if desired.

Becky's French Silk Pie

1/2 cup butter
1 cup powdered sugar
1 tsp. vanilla
2 oz. unsweetened chocolate, melted
2 eggs
Cool Whip

Beat butter until fluffy; gradually add sugar, beating constantly. Mix vanilla and slightly cooled chocolate. Gradually add eggs, one at a time, beating 3 minutes after each addition. Pour in baked pie shell. Chill. Add cool whip. Sprinkle shaved chocolate on top.

Mom's Baked Apples

Wash 7 apples, cut in halves and remove core.
Place in long baking dish.
Sprinkle on apples:
2/3 cup sugar
1/2 cup water
1/2 cup red hots candy
Cover with foil and bake in 350 degree oven for about 1 hour. I usually start with the peeling side down in the pan and after baking, I flip them and they will absorb more of the red hot juice. Cool and enjoy.

Racy Red Punch

This is really a very good tasting punch and is especially nice to serve around the Christmas Holidays.
1 46 oz. can pineapple juice
1/4 cup "red hot" cinnamon candies
1/3 cup sugar
1 quart of ginger ale
Combine first 3 ingredients; stir well, then let stand for about 1/2 hour in refrigerator until candies dissolve. (Quick way is to heat 1 cup drink from this can with candies, stirring constantly for 5 minutes. Remove from heat, stir in sugar and add to rest of drink; chill.) Combine with ginger ale just before serving. Makes 2 1/2 quarts.

Hot Chocolate Mix

This is a great mix to have on hand for the winter if you like hot chocolate. It has a delicious taste and is very handy.

1 box (8 qt. size) powdered milk
1 lb. powdered sugar
32 oz. box Nestle's Quick chocolate mix
small jar non-dairy creamer (about 7 or 8 oz.)

Use 1/3 cup mix to 1 cup hot water.

Cranberry Bread

1 1/4 cups sugar
3 Tbsp. soft shortening
2 eggs
Cream together.
Sift:
2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. soda
1 orange( orange juice plus 1 Tbsp. grated orange rind plus enough hot water to make 1 cup liquid)
1 1/4 cups sliced cranberries
Nuts, if desired
Pour into greased bread loaf pan.
Bake 1 hour at 350 degrees
Let stand 24 hours before slicing.

Olive Garden Soup

My sister, Rita, gave this recipe to me several years ago. It is delicious. With the weather turning cooler, it starts to make me think more about good, hearty soups.

1 lb. hamburger
1 chopped onion
Brown and drain.
Add:
3 cans Campbell's Minestrone soup
1 can Ranch Style beans
1 can Rotel tomatoes and green chilies
1 can water
Simmer for 20 to 30 minutes on low heat.
Freezes well

LaVaughn's Apple Butter

My mom made the best apple butter in the world, according to my opinion and that of my husband and children. This is a recipe that she developed herself.

8 cups applesauce
5 cups sugar
4 tsp. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
Sprinkle of salt
Cook down until thick enough to suit you. Then pour into jars and seal with sealable lids.

To make applesauce: Wash apples carefully to remove dust or spray. Cut in quarters and core. Do not peel. Put apples in large cookpot. Cook until apples are tender. Cool slightly and gently lift apples from the juice and squeeze apples through a ricer or colander to separate peelings from pulp. Cook apple butter in oven at 250 degrees for 2 to 3 hours or you can use a crock pot turned on low setting. Use the apple juice that remains for drinking, if you like.

Chewy Brownie Cookies

2/3 cup shortening
1 1/2 cups packed light brown sugar
1 Tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp. salt
1/4 tsp. baking soda
2 cups semi-sweet chocolate chips
Heat oven to 375 degrees. In large bowl, beat shortening, brown sugar, water, and vanilla on med. speed of electric mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until well blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 7 to 9 minutes, or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet. Cool completely. Makes about 3 doz. cookies.

Moist Caramel Apple Cake

1 pkg. yellow cake mix
1 small pkg. vanilla flavor instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
1/4 cup milk
Preheat oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.

Microwave caramels and milk in bowl on High 1 1/2 min. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake. Place caramels in the freezer for 5 min. before unwrapping--the plastic peels off in a cinch!

Spiced Copper Coins

2 lbs. carrots, sliced and cooked in salt water until done. Drain and cool.
1 can tomato soup
1/2 cup sugar
1/2 cup vinegar
1/2 doz. green onions, diced
1/2 cup oil
1 diced green pepper
Mix tomato soup, sugar, vinegar, onions, oil and green pepper together. Bring to a boil and then let cool. Combine with cooked carrots. Cover tightly and marinate at least 24 hours in refrigerator.

Streusel Spice Cake

Has anyone besides Rachel missed me? We have been gone on vacation to Kentucky, Ohio, and Indiana. We went to the Creation Museum in Petersburg, KY. It was fabulous. For those of you who may not know, the Creation Museum tells the story from the Bible of the first 6 days of creation. Everything was so beautifully done, definitely first class. Then we went on to Indianapolis to see family. On the way home yesterday, we took off at Rolla on Hwy. 63 and went to Mountain Grove for our grandson Barrett's football game. Rogersville won 30-20. Barrett was credited with 3 tackles. Log-Rog is still undefeated. Way to go Cats!! I am happy to be home and back to my blog.

1 box yellow cake mix
3/4 cup milk or water
1/2 cup margarine, melted
4 eggs
1/2 cup flaked coconut
1/2 cup chopped nuts
1 oz. melted chocolate square

Filling:
1/2 cup coconut
1/2 cup nuts
1/2 cup brown sugar
2 Tbsp. flour
2 tsp. cinnamon

Glaze:
1 cup powdered sugar
1 Tbsp. margarine, softened
2 to 3 Tbsp. milk

Grease and flour bundt pan. Blend in large bowl, first 4 ingredients until moistened; beat as directed on package. Stir in coconut and nuts. Marble chocolate throughout batter. Pour half of batter into pan. Combine in small bowl, all Filling ingredients. Sprinkle 3/4 over batter in pan. Cover with remaining batter; sprinkle with remaining Filling. Bake 45 to 55 min or until top springs back when touched lightly in center. Cool upright in pan 10 min; remove from pan. Cool. Glaze cake. Bake at 325 degrees.

Angel Flake Biscuits

5 cups flour
2 tsp. baking powder
1 tsp. soda
3 Tbsp. sugar
2 tsp. salt
1 pkg. yeast, dissolved in 1/4 cup warm water
2 cups buttermilk
1 cup shortening
Sift together flour, baking powder, salt and soda. Mix well. Then add the shortening to this. Add buttermilk and yeast mixture. Form into a ball and place on greased plastic bag. Pull together and seal tightly. Don't let rise. Put in refrigerator for 12 hours. Bake as needed. Don't let it rise before baking. When you want to bake, just pinch off or roll out dough, for as many biscuits as needed. Return remaining dough to refrigerator. Bake in 400 degree oven for 20 minutes.

Rhubarb Bread

Another recipe from my sister, Rita Clark. Would you believe that we both loved to cook? We got that from our mother who also loved to cook.

1 1/2 cups brown sugar--firmly packed
2/3 cup margarine
1 egg
1 cup sour milk or buttermilk
1 tsp. vanilla
1 tsp. baking soda
2 1/2 cups flour
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts
1/2 cup sugar
1/2 tsp. cinnamon
1 Tbsp. melted margarine

Combine brown sugar and 2/3 cup margarine. Stir in the egg, milk and vanilla and mix well. Sift the baking soda and flour together and stir it into the margarine mix. Then stir in the rhubarb and walnuts. Pour into well-oiled loaf pans.
Combine the 1/2 cup white sugar, cinnamon, and melted margarine and sprinkle over the top. Bake in a preheated 325 degree oven for about 40 minutes or until done. Don't overbake. Let stand for 2 0r 3 minutes, then remove from pans and cool.

Aunt Katie's Apple Cake

1/2 cup shortening
1 cup sugar
3 eggs, separated
1 1/2 cups flour
1 cup raisins--grind raisins
3 tsp. baking powder
1 1/2 tsp. soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
3 cups peeled, diced apples (Aunt Katie used Jonathans)
Mix in order given and pour in greased 9 x 13 pan.

Topping:Beat 3 egg whites until stiff
Add 1 cup brown sugar-packed
Beat again well.
Add 1/2 cup nuts and 1/2 cup coconut. Spread on top of batter and bake at 350 degrees for 45 minutes.

Pumpkin Pie

3/4 cup white sugar
1 cup brown sugar
1 tsp. salt
2 Tbsp. flour
1 1/4 tsp. pumpkin pie spice
4 eggs
2 15 oz. cans pumpkin
1 can evaporated milk
1 1/2 cups milk
Mix all together and pour into 2 unbaked pie crusts. Bake 450 degrees for 25 min. then 350 degrees for 30 min.

Butterscotch Corn Flakes

3/4 cup peanut butter
1 large pkg. butterscotch chips
6 cups corn flakes
Melt peanut butter and butterscotch chips together. Stir in corn flakes. Drop by spoonfuls onto wax paper.

German Chocolate Cake

1 pkg. sweet German cooking chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 cups flour-sifted
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut, pecan filling and frosting
Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted cho. and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients, alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into 3 8 or 9 in. pans, lined on bottom with wax paper. Bake in 350 degree oven for 30 to 40 min.

Coconut-Pecan Filling Frosting
Combine 1 Cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 lb. butter and 1 tsp. vanilla, in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 min. Remove from heat, add 1 1/3 cups tender flaked coconut and 1 cup chopped pecans. Beat until cool.
This takes a little while to make but it is definately worth it. It is one of the best cakes you will ever eat, if you are fond of German Chocolate.

Caramel Frosting

This recipe was given to me more than 30 years ago by a dear, sweet lady named Blanche Campbell. She was a charter member of High Street Baptist Church and was the mother of Tootie Britton and the grandmother of Nancy Wade, Patsy Powell, Rick Britton, Scott Mills, and Marc Mills.

1 cup brown sugar (packed)
1/2 cup white sugar
1 Tbsp. flour (mix with sugar)
Add 1/2 pt. whipping cream. Let come to hard boil. Boil 5 min. Add 1 lump butter (about 1 1/2 Tbsp.) and 1 tsp. vanilla.
Cool--Beat until it will spread. It is delicious.

Peanut Butter Frosting

1/2 cup cream style peanut butter
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla
Makes 1 3/4 cups frosting

Oatmeal Cookies

This is different recipe than one I blogged before.

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup flour
5 tsp. baking powder
1 tsp. soda
2 cups raw oats
1 cup coconut
1 cup nuts or chocolate chips or gum drops or raisins
1/2 tsp. salt
1/2 tsp. vanilla

Mom's Soft Raisin Cookies

1 cup water
2 cups raisins
1 cup shortening
1 3/4 cups sugar
2 eggs, slightly beaten
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped walnuts
Combine raisins and water in a small saucepan. Bring to a boil. Cook for 3 min., remove from the heat and let cool (do not drain ). In a mixing bowl, cream shortening; gradually add sugar. Add eggs and vanilla. Combine dry ingredients and gradually add to creamed mixture along with raisins. Blend thoroughly. Stir in nuts. Bake at 350 degrees for 12 - 14 min.

Oriental Chicken Casserole

Another recipe of my Mom's.

1/4 cup margarine or butter
2 cups sliced celery
2 med. carrots, sliced
1 lg. onion, chopped
1 cup water
1 tsp. instant bouillon
3 cups cubed, cooked chicken or turkey
3 Tbsp. corn starch
1 Tbsp. soy sauce
1/2 tsp. salt
10 oz. frozen peas
1 4oz. can mushroom stems and pcs.
Melt butter in 2 qt. casserole. Layer celery, carrots, and onions. Microwave, covered, 8 - 10 minutes or until vegetables are just tender. Stir in remaining ingredients. Mix well. Bake at 350 degrees for 1 hour.

No Bake Peanut Butter Clusters

I got this recipe from Deanna Melton, a dear young lady that I have known since the day she was born. Her dad was a dear friend of mine when we were children and he married a girl that became a dear friend, also. We have remained friends through the years. Deanna is now a pastor's wife and mother to 3 children. These cookies are absolutely delicious!

1 cup light karo syrup
1 cup sugar
1/2 tsp. vanilla
1 1/2 cups crunchy peanut butter
4 cups Special K cereal
Bring syrup, sugar, vanilla to a boil. Remove from heat. Add peanut butter and Special K cereal. Drop from spoon onto wax paper.

Dishpan Cookies

If you are ever in need of a very large batch of cookies, this might be your recipe. Plus, they are delicious!

Cream together:
2 cups brown sugar
2 cups white sugar
4 eggs
2 cups oil
Mix: 4 cups flour
1/2 tsp. baking powder
1 tsp. salt
1 cup nuts
1 1/2 cups oats
2 tsp. soda
2 cups coconut
6 oz. chocolate chips
6 oz. butterscotch chips
or you can make them with 12 oz. of the same flavor chips
Bake at 325 degrees for 8 - 9 minutes.

Choco-Chip Oatmeal Cookies

1 1/4 cup margarine or butter, softened
3/4 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
1 tsp. soda
3/4 tsp. salt
3 cups oats
12 oz. pkg chocolate chips
3/4 cup nuts, chopped
Bake in 375 degree oven for 9-11 minutes

Apple Dumplings

I have given the recipe for pie crust on a previous blog.
Peel, core and slice 5 or 6 apples into a bowl of salted cold water. I always use Golden Delicious. They are my favorite and give a good product.

Roll out pastry a little less than 1/8" thick and about 7 " square.
Take a small handful of the sliced apples and place in middle of square. Sprinkle with sugar and cinnamon. Dot with butter. Bring opposite points of pastry up over the apple. Overlap, moisten, and seal. Lift carefully, place a little apart in baking dish. Continue making dumplings until you have amount wanted. You may have to peel more apples and make up more cinnamon and sugar mix.
To fill dumplings: Use 1 cup sugar mixed with 1/2 tsp. cinnamon. Sprinkle about 2 to 3 Tbsp. over apples before wrapping dumpling.

After all dumplings are wrapped, pour boiling syrup over all and bake at 350 degrees for approx. 1 hour.
Syrup:
For 12 dumplings: For 8 dumplings:
3 cups sugar 2 cups sugar
6 cups water 4 cups water
1 stick butter or margarine 6 Tbsp. butter or margarine
3/4 tsp. cinnamon 3/4 tsp. cinnamon

Mix all together and boil for 3 min. Pour over dumplings.

Chocolate Frosting

My sister-in-law gave me this recipe many, many years ago. She just called it Chocolate Frosting, but it has coffee in it. I would probably call it Mocha. I do not drink coffee, as I never learned to like the taste of it, but I absolutely love this frosting. It is wonderful on a chocolate cake.

3 Tbsp. cocoa
3 Tbsp. hot coffee
3 Tbsp. butter
1/2 tsp. vanilla
about 2 cups powdered sugar

Laura's Gingerbread

When Becky was still in elementary school, she was given this recipe. This is the Editor's note that came with the recipe. "When we heard that Laura Ingalls Wilder is famous far and wide for her gingerbread, we thought what fun it would be for the thousands of children who love her books to make Laura's Gingerbread for Christmas. Consequently we wrote to Mrs. Wilder and she graciously sent us the recipe and wishes for good luck to all who try it!" Becky and I tried it and it is fabulous. Hot from the oven and with a little whipped cream on it, it is a dessert deluxe.

1 cup brown sugar, blended with
1/2 cup lard or other shortening.
1 cup molasses mixed well with this:
2 tsp. baking soda in 1 cup boiling water(Be sure cup is full of water after foam is run off into cake mixture).
Mix all well.
To 3 cups of flour, have added one tsp. each of the following spices: ginger, cinnamon, allspice, nutmeg, cloves; and 1/2 tsp. salt. Sift all into cake mixture and mix well.
Add lastly 2 well-beaten eggs.
The mixture should be quite thin.
Bake in a moderate oven for thirty minutes.
Raisins and, or candied fruit may be added and a chocolate frosting add to the goodness.

Mexican Casserole

10 oz. ground turkey
1/2 cup green pepper, diced
1 med. onion, chopped
2 cups canned tomatoes, chopped
salt and pepper to taste
8 oz. jalapeno cheese
1 tsp. garlic, chopped
1 Tbsp. chili powder
2 cups cooked rice
Brown meat in skillet. Add onions and peppers. Simmer 5 min. Add tomatoes, chili powder, salt and pepper. Simmer until liquid is gone. Stir in the rice. Add cheese (saving some for top). Stir until cheese has melted. In 9 x 13 dish, layer 1/2 meat mixture, then rice mix, then rest of meat mixture. Top with cheese. Bake at 350 degrees until cheese melts. (15 min.)

Cranberry Salad

This is a recipe my Mom always used when I was a little girl. I just loved it.

1/2 lb. cranberries
1/2 cup water
1/2 cup sugar.
Cook together until cranberries pop.
Push through a sieve
1 pkg. lemon jello dissolved in 1 cup boiling water
1 cup 7-Up
1 cup diced celery
1 cup diced apples
1 cup nuts

Strawberry Salad

Drain No. 2 can crushed pineapple. Use this juice and add enough water to make 2 cups. Heat. Dissolve 2 small pkgs. strawberry jello. Stir in 2 pkgs. 10 oz. frozen strawberries (thawed slightly). Add 3 mashed bananas and the pineapple. Place half of mixture in bowl. Set in refrigerator for about 30 min. Keep remaining half at room temperature. When first half is set, spread carton of sour cream on top. Pour rest of jello on top. Return to refrigerator.

Dream Cookies

These are some of my son, Mark's, favorite cookies. When he was a little boy, he always liked these. I think he still does.

1/2 cup milk
1/4 cup cocoa
1/4 lb. butter
1/4 tsp. salt
2 cups sugar
1/2 tsp. vanilla
Boil all together in large saucepan. Let come to a full rolling boil. Pour the boiling mixture over 3 cups uncooked oats, mix thoroughly. Add 1 cup coconut and 1/2 cup nuts. Drop by spoonfuls on wax paper.

LaVaughn's Coconut Cream Pie

This is another of my mother's recipes. This one she created herself. It is the best coconut cream I have ever eaten.

2 cups milk
1 cup Milnot
1 cup sugar
6 Tbsp. flour
3 0r 4 eggs, separated
1 Tbsp. margarine
1 tsp. vanilla
1 cup coconut
Sprinkle of salt

Mix sugar, salt, and flour. Add a little warm milk, stirring to mix. Then add egg yolks. Add rest of milk and cook over low heat, stirring constantly until thickened. Add margarine, vanilla, and coconut. Pour into baked pie crust. Add meringue.

Meringue:
Egg whites
1/8 tsp. cream of tartar
1/4 cup sugar
Beat until stiff. Spread on pie. Sprinkle coconut on top. Bake at 350 degrees until nicely browned.

Apple Betty

This is a recipe of my Grandma Doubt's. It is delicious and very easy to make. Also, I thought with Fall coming on, it makes me think of apple picking.

12 to 15 apples, peeled and sliced
Put into 9 x 13 baking dish.
Take 9 slices of white bread. Sprinkle each slice with water and tear into large chunks. Lay on top of apples.
Sprinkle over top with 1 cup sugar and a small amount of salt.( probably about 1/2 tsp. salt )
Then sprinkle generously with cinnamon
Pour in 1 1/2 cups water
Slice 1/2 stick margarine over top. Cover with foil. Bake at 350 degrees for 1 hour. Remove foil last 10 minutes.

Peach Cobbler

My husband's birthday is Aug.24 and he always asks for Peach Cobbler instead of birthday cake. Since that is coming up soon, I have Peach Cobbler on my brain. I thought all of you might enjoy this recipe, too. By the way, if you use peaches from the grocery store, it won't be as good. We go out to Plaster's Orchard on Hwy. 13 and get fresh peaches from southeast Mo. The ones we bought this week are called "Monroe". They are huge, and oh, so good. I think you can also buy them at Fassnight Farms on S. Fort St. I know in years past, they also hauled in peaches from southeast Mo. We are having the family that live here over for lunch and peach cobbler and ice cream on Sunday. Happy Birthday, George!!!

Pie Crust

2 cups flour
1 cup shortening
With fork, work shortening into flour until somewhat crumbly.
Add 1/2 tsp. salt
1/2 cup cold water
Stir until well mixed.
With small amount of flour on dough board or cabinet top, roll out 1/2 of dough. Put into 8 or 9 in square pan. After adding peaches, cut up 1 to 2 Tbsp. margarine into small pieces , and scatter over peaches. Roll out top crust and cover peaches. Beat up 1 egg. With pastry brush, cover top crust with beaten egg yolk. Cut several slits in top crust. Bake in 350 degree oven for 50 to 60 minute .

4 cups peeled and sliced peaches
1 cup sugar
2 Tbsp. Tapioca
Mix sugar and Tapioca and pour over peaches. Stir and let set while you make up your pie crust.

Orange-Glazed Date Drops

1 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening or oil
1 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1 cup oats
1 cup chopped dates
Cream shortening, sugar, and egg. Add other ingredients. Bake on cookie sheet 10 to 12 min. at 375 degrees. For glaze: 2 Tbsp. orange juice and 3/4 cup sifted powdered sugar.

Dreamy Fudge

3/4 lb. butter ( no margarine )
1 1/2 cup sugar
1 cup evaporated milk
Heat to soft ball.
Add 1 12 oz. pkg. milk chocolate chips
1 8 oz. Symphony with almonds candy bar
1 jar marshmallow cream
Pour into 13 x 9 in buttered pyrex dish.

Lone Ranger Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 cup coconut
2 cups corn flakes (crumbled )
2 cups quick oats ( uncooked )
1 tsp. vnilla
1/2 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1/2 cup nuts
Cream shortening, add sugar . Beat well and blend in beaten eggs. Sift flour, salt, soda, and baking powder. Add to creamed mixture. Add vanilla, oatmeal, cereal, coconut and nuts.
This makes stiff dough, mix by hand. Drop by spoonful on greased cookie sheet. Bake 10 to 12 minutes at 350 degrees.

Stuffed Round Steak

Another of my sister's recipes.

1 Round steak--pounded or tenderized
Fry 1 lb. of sausage--Mix with 1 pkg stuffing mix.

Spread on round steak.
Roll up jelly-roll style and secure with toothpicks.
Place in crockpot and pour 2 cans golden mushroom soup over it. Cook on high 2 hours and then on low 6 to 8 hours.

Cashew Chicken Casserole

This is another of the recipes from my sister, Rita Clark. If you are new to the blog, Rita was killed by a hit and run driver Nov. 20, 2003. She was a wonderful sister, 4 1/2 years younger than me, and we were best of friends. I miss her terribly. She was a great cook and worked for many years in the Springfield Schools cafeterias. I will say to all of you, that it is true that the Lord does give you grace to deal with the hard times in life, such as the loss of my sister, if you have Him as your personal Savior. Rita was a Christian so I know she is in a far better place than here on Earth.

1/2 cup chopped onion
1 cup chopped celery
3 Tbsp. margarine
3/4 cup chicken broth
4 Tbsp. soy sauce
4 cups chopped chicken
2 cans cream of mushroom soup
3 cups cooked rice
1 large can chow mein noodles
1 cup cashews

Saute onion and celery in margarine about 5 min. Add chicken broth, soy sauce and soup. Simmer for 2 min. Add chicken and rice. Place in 9 x 13 pan and bake 10 to 15 min. at 350 degrees until liquid bubbles. Put noodles and nuts on top and return to oven for 2 minutes.

Strawberry Delight

1 baked Angel Food Cake
Tear into bite-size pieces and put into 9 x 13 glass dish.
1 large box strawberry jello
Fix according to package directions and let set in refrigerator until jelled.
2 10 oz. boxes frozen strawberries, that have thawed in refrigerator.
1 large carton Cool-Whip
Beat up jello a little. Add to cool-whip and strawberries. Spread mixture over cake pieces. Cover and return to refrigerator until time to serve.

Caramel Popcorn

1 cup or 2 sticks butter or margarine
2 cups firmly packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1/2 tsp baking soda
1 tsp. vanilla
6 qts. popped corn
2 cups peanuts
Melt butter in large sauce pan. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 min. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn and peanuts in 2 large shallow pans. Mix well. Bake in 250 degree oven for 1 hour, stirring every 15 min. Remove from oven and cool completely. Break apart and store in tightly covered container.

Lemon Cake

Another of the recipes given to me by my sister, Rita Clark.

1 box lemon cake mix
1 sm. box lemon jello, dissolved in 1 cup boiling water and cooled.
Juice out of 1 lemon
4 eggs ( add 1 egg at a time )
3/4 cup cooking oil
Mix all together. Pour into 9 x 13 baking pan that has been oiled and floured. Bake for 35 min. at 350 degrees.

Frosting:
Juice from 2 lemons
2 cups powdered sugar
Prick with fork all over top of cake. Pour on frosting. Delicious!!!!!

Becky's Snack Mix

1 box Crispix
1 tsp. garlic powder
Pretzels
Peanuts
Mix together and shake.

Mix together in a jar:
1 pkg. Hidden Valley Ranch Dressing Mix
2 tsp. dill seed
1 1/2 tsp. garlic powder
3/4 cup vegetable oil
Shake jar until all ingredients are mixed well.
Dump cereal, nuts, and pretzel mixture in a double paper bag. Pour oil mixture on top and shake in bag. When all ingredients are covered well, pour into serving bowl.

Pork Steak and Rice

This is one of my mother's creations. It is fabulous.

Salt and pepper 2 or 3 pork steaks, depending on how many you want to serve. Dip in flour and brown in electric skillet with a small amount of oil or shortening. After it is brown on both sides, turn temperature to low, add a little water to skillet, and let the steak steam for about 1 hour.
While it is steaming, take one can of LaChoy Fried Rice and put into a bowl. Soak for 1 hour in 1 can of water. At the end of the hour, add rice and 2 Tbsp. soy sauce to steaks. Let heat through and serve.

Cream Tacos

Brown 1 lb. hamburger--Drain fat.
Add 2 cans chili beans and 1 can Rotel tomatoes and green chilies
Add:
1 lb. brick chili
1 lb. velveeta cheese
Heat til cheese is melted.
add 1 cup whipping cream
Recipe freezes well.
Eat over tortilla chips. Can add chopped lettuce, tomatoes, and onions, if desired.

Waikiki Meatballs

1 1/2 lbs. ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 cup milk
1 Tbsp. shortening
2 Tbsp. cornstarch
1/2 cup packed brown sugar
1 can pineapple tidbits, drained, (reserve syrup)
1/3 cup vinegar
1 Tbsp. soy sauce
1/3 cup green pepper (chopped )
Mix beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded teaspoons into balls. Melt shortening in a large skillet. Brown and cook meatballs. Remove meatballs, keep warm. Pour fat from the skillet.
Mix cornstarch and sugar. Pour in reserved pineapple syrup, vinegar and soy sauce. Stir till smooth. Pour into skillet; cook over medium heat, stirring constantly till mixture boils and thickens. Boil and stir one minute. Add meatballs, pineapple and green pepper; Heat through.

Coconut Cookies

1/2 cup brown sugar
1/2 cup margarine
1 cup flour
1/2 tsp. salt
Mix together. Put into 9 inch square pan
Bake 7 or 8 min. at 350 degrees.

Topping:
1 cup brown sugar
2 Tbsp. flour
1 1/2 cups coconut
1/8 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
Mix well. Put on top of crust and bake 15 minutes. Cut while hot.

Oatmeal Pie

Don't laugh! It really is delicious. It would remind you a little of pecan pie. I guess we could call it "Poor Man's Pecan Pie".
3 eggs, beaten
2/3 cup granulated sugar
1 cup brown sugar
2/3 cups quick cooking oats
2/3 cup coconut
1 tsp. vanilla
2 Tbsp. soft margarine
Mix all together. Pour into an unbaked pie crust. Bake at 350 degrees for 35 to 40 minutes.

Soft Pumpkin Cookies

2 cups unsifted flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup margarine
1/2 cup sugar
1/2 cup dark corn syrup
1 cup canned pumpkin
1 large egg
1 tsp. vanilla
1 cup raisins
1/2 cup coarsely chopped pecans

On a piece of wax paper, stirring with a fork, thoroughly mix together the flour, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl, cream margarine and sugar; stir in corn syrup, then pumpkin, egg and vanilla. Mix well. Gradually add flour mixture, stirring until smooth. Stir in raisins and pecans. Drop by teaspoonfuls onto greased cookie sheet 2 in. apart, flattening slightly with back of spoon. Bake in preheated 375 degree oven until cookies are lightly browned on bottom and spring back when touched, about 15 min. Makes about 48 cookies.

Graham Cracker Dream Bars

Today is my 100th recipe post. Time has gone fast. Hope all of you are still enjoying this blog.

Arrange 12 double graham crachers on cookie sheet. Two rows of 6 each.

In a saucepan:
Melt 1 cup butter
add 1 cup sugar
1/2 cup canned milk
1 egg, slightly beaten
Cook, stirring constantly, until mixture comes to a good boil.
Add:
1cup coconut
1 cup chopped pecans
1 cup crushed graham cracker crumbs
Spread over crackers on cookie sheet. Add another layer of graham crackers on top.
Frost with 2 cups powdered sugar, 1/2 cup butter, vanilla and canned milk to spreading consistency. Chill overnight in refrigerator. Cut each graham cracker in 4 pieces. Makes 48 bars.

Zucchini Bread

1 lb. grated zucchini
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2/3 cup water
3 1/3 cups flour
2 tsp. soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2/3 cup chopped nuts
2/3 cup raisins
Mix all together. Pour into two greased and floured loaf pans. Bake 70 minutes at 350 degrees.

Banana-Nut Cake

2/3 cup shortening
2 large eggs
2 1/2 cups sifted flour
1 2/3 cups sugar
2/3 cup chopped nuts
1 1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 1/4 cups (about 3 ) mashed bananas
2/3 cup buttermilk
Stir shortening just to soften, sift in dry ingredients. Add bananas, and half of buttermilk. Mix until flour is dampened. Then beat vigorously 2 min. Add remaining buttermilk, eggs, and beat 2 min. longer. Fold in nuts. Bake in 9 x 13 greased pan at 350 degrees for 30 to 35 min.

Peanut Butter Spread

In 2006, George and I went on a Sunnyland Tours bus tour to the New England States in celebration of our 40th wedding anniversary. It was a fantastic trip and we enjoyed it so much. In PA, the entire busload of people went to an Amish home for dinner. It was served by the woman who lived there and by two helpers. Everything was of course, home made. Delicious food!! She served us this peanut butter spread on home made hot bread. FANTASTIC!!

2 1/2 cups brown sugar
2 cups granulated sugar
2 cups water
2/3 cup molasses
Mix all ingredients in a sauce pan and let boil for 2 minutes. Cool and add 2 1/2 lbs. peanut butter and 1 pint of marshmallow cream. I've made this, too, and it is very easy. It does make quite a lot so I shared with friends and relatives.

Home made Pancake and Waffle Syrup

Tonight I talked to my daughter, who lives in Italy, and she said she was so hungry for pancakes and the one I posted yesterday made her even more hungry. Her problem is that she can not find syrup in Italy. This recipe is for her.

2 cups granulated sugar
1 cup water
Bring to a boil. Turn heat low and let simmer for about 10 minutes to thicken a little.
Add 1 tsp. maple flavoring. If you don't have maple, vanilla would do, or it is even good with no flavoring. You can also add about 1 Tbsp. butter and it will make the flavor richer(something like Mrs. Butterworth's syrup).

Brown Sugar Oatmeal Pancakes

1 egg, beaten
2 Tbsp. vegetable oil
1 cup buttermilk
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup packed brown sugar
1/2 cup plus 2 Tbsp. quick cooking oats

In a mixing bowl, combine egg, oil, and buttermilk. Combine flours, baking soda, salt and sugar. Add to egg mixture. Stir in oats. Pour by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on tops of pancakes. Yield: about 6 pancakes

Gumbo

Another of the recipes given to me by my sister, Rita Clark.

1 1/2 lbs. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1 bell pepper, chopped
1 tsp. garlic salt
1 Tbsp. chili powder
Cook all together 15 min.
Add:
1 can Ro-Tel tomatoes and green chilies
1 can pinto beans
1 1/2 cups uncooked rice
1 1/2 -2 cups water
Cook until rice is done.

Zucchini Bars and Caramel Frosting

I got this recipe from a sweet little neighbor lady many years ago. I thought some of you readers may have gardens and might try these as a way to use the extra squash. These are very good.
Sift together:
3 cups flour
1 1/2 tsp. soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg

Cream together:
3/4 cup margarine
1 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs, beaten

Add:
2 cups peeled and grated zucchini
3/4 cup nuts
1/2 cup butterscotch chips
1/2 cup raisins
1/4 cup milk
Bake in greased and floured pan 10 x 15 for 20--25 minutes at 350 degrees.

Caramel Frosting
1/2 cup margarine
1 cup brown sugar
1/4 cup milk
Boil margarine and brown sugar for 2 min. Add milk, bring to a boil second time.
Add 1 1/2 cups powdered sugar. Mix really well. Frost bars, cut and enjoy

Mexican Soup

This is a recipe given to me by my daughter, and I believe she received it from her mother-in-law. I just know it is delicious.

2 lbs. ground beef
1 chopped onion
Brown together and drain off fat.
Add:
1 can Rotel tomatoes and green chilies
2 cans chopped tomatoes
1 tsp. salt
1 tsp. pepper
1 pkg. Taco seasoning
1 pkg. Ranch dressing mix
1 can pinto beans
1 can chili beans
1 1/2 cups water
1 can whole kernel corn
Bring to a boil. Lower heat and simmer for awhile.

Stuffed Peppers

This is a recipe I remember my mom making when I was a little girl and all through my childhood. I didn't like the peppers then, only the stuffing, but love all of it now. Hope some of you will like it, too.

1 lb. rice, cooked according to pkg. directions
2 lbs. hamburger
2 (1 lb. cans ) tomatoes and juice
2 chopped onions
Salt
Mix all together. You do not cook any of this except the rice before stuffing the peppers.
Bring to a boil, a large pot of salted water. When it is boiling, put about 6 large clean, seeded green peppers in the water. Cook for 2 or 3 minutes until they start to soften. Dip into cold water so you can handle them and then stuff the insides with the above mixture. Lay them in a single layer in a casserole dish. Any extra stuffing can be poured in and around the peppers. Cover with foil. Bake about 1 hr. in a 350 degree oven. This makes a large portion. If you are not feeding too many, you might want to cut in half. My mom used to make this and she would only cook two peppers with the rest of the stuffing because only she and my dad liked the peppers. The rest of the family loved the taste the peppers gave to the stuffing but none of us liked the peppers.

Pineapple Coconut Bars

2/3 cup butter
3/4 cup brown sugar, firmly packed
1 1/2 cup flour
Bake on cookie sheet 10 min. at 350 degrees

Top with:
3 eggs, beaten
1 cup brown sugar, firmly packed
1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup well-drained pineapple
1 cup coconut
Bake 30 minutes at 350 degrees

Chicken or Turkey Noodle Scallop

3 cups of medium white sauce
1/4 cup finely minced onion
3 cups cooked noodles (6 oz. pkg.)
1/2 cup cooked or canned peas
2 cups diced cooked chicken or turkey
1/2 cup grated cheese
Bread or cracker crumbs, mixed with melted butter or margarine.

Brown at 400 degrees about 20 minutes or until sauce starts to bubble through crumbs. Makes 8 servings.

For 3 cups medium white sauce:
6 Tbsp. margarine
6 Tbsp. flour
3/4 tsp. salt
1/2 tsp. pepper
3 cups milk
Melt margarine over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth, bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 min.

Judy's Salad

This is a recipe given to me my my niece, Judy Clark. It is a wonderful summer salad when we can get the great garden vegetables.

1/4 cup cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dill weed
1/4 tsp. pepper
2 Tbsp. vegetable oil
2 sliced cucumbers
1 cup sliced red onions, separated into rings
2 ripe tomatoes, cut into wedges

In a large bowl, stir together all ingredients. Then add cucumbers, onions, and tomatoes. Toss to coat. Let stand 15 minutes before serving.

Glazed Carrots

Cindy, my daughter-in-law, gave this recipe to me. It is delicious.

1 1/2 lb. carrots
1 cup water
1/2 tsp. salt
Cook for 20 minutes. Pour off water.
Glaze:
7 1/2 -8 Tbsp. brown sugar
3/4 tsp. salt
1 orange peel, grated
3 Tbsp. margarine
Cook until it bubbles.
Add carrots and simmer.

Tortilla Roll-ups

8 oz. cream cheese
1 can chopped green chilies
1/2 cup mild salsa
3 single green onions, chopped
1 pkg. flour tortillas
Roll up like jelly roll. Stick picks in them then cut in about 1 inch to 1 1/2 inch pieces. Double batch uses whole pkg. of tortillas.

Pumpkin Pie Squares

1 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup margarine
1 (1 lb. ) can pumpkin
1 can evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 Tbsp. margarine
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup margarine. Mix until crumbly. Press into ungreased 13 x 9 pan. Bake in 350 degree oven for 15 minutes.

Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well. Pour into crust. Bake in 350 degree oven for 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 Tbsp. margarine; sprinkle over pumpkin filling. Return to oven and bake 15 - 20 minutes or until filling is set.

Creamed Tomatoes

This is a recipe that probably not one person will try, but it is one of my favorites. I grew up eating this. It was a recipe that was handed down by my paternal grandmother, Nina Doubt. It was a favorite Sunday night supper.

2 1/2 cups of tomato juice (Blend canned tomatoes to make your juice)
Bring to a boil. Stir in the following mixture:
1/2 cup sugar
1/2 cup flour
1 cup milk
Sprinkle of salt.
Slowly pour into boiling tomato juice stirring constantly. Cook until thickened. We ate it over bread and butter on a plate. DELICIOUS!

Perfect Apple Pie

Today has been a fun day. My very sweet grandson, Barrett, came over and we baked this pie. He wanted me to help him make an apple pie for a bake sale for High Octane to raise money for camp. He did a great job and the pie looked really beautiful. We also baked Chocolate Chip Cookies and made Peanut Butter No Bake cookies, also for the bake sale. If you know Barrett, you already know what a wonderful young man he is. If you don't know him, you need to get acquainted with him. He is a joy to his Grandpa and me.

6 or 7 yellow delicious apples (these make the best pie. I've tried others, not the same taste.)
3/4 to 1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
Dash of salt
Peel and core apples. Slice thinly into a large bowl. Cover with other ingredients and stir to coat.
Pastry for 2 crust--9 in. pie. After you put apples in crust, dot with 2 Tbsp. margarine. Cover top crust with beaten egg. I use a pastry brush to do this. Cut small slits in top crust and bake in 400 degree oven for about 50 minutes.

No Knead Refrigerator Rolls

1 pkg. yeast
1/2 cup lukewarm water
Soak til fluffy.

1 1/2 cups hot boiling water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
Stir good and let cool completely.
Beat 2 eggs and add to above--Add yeast and stir in 6 cups flour--Put dough into a greased bowl , cover with foil and set in refrigerator. When ready to eat, make out into rolls and put in greased baking pan. Let rise 3 hours at least before baking. Dough will keep in refrigerator for a week or two. Bake as needed. 400 degree oven for 15--20 minutes.

Linda's Chili

Today is the anniversary of the day George and I became engaged 43 years ago. It was an extremely exciting day. We have had a wonderful life together and I thank God for him every day. This chili recipe is one I made up myself and my family seemed to like it very much. Hope you will enjoy it.

2 lbs. hamburger
1 onion, chopped
Salt to taste.
Brown together and then drain fat.
While meat and onion are browning, put all other ingredients into large cooking pan.
4 ( 15 oz. ) cans tomatoes (Put in blender, and just blend for a few seconds maybe 30r4)
1/4 cup sugar
3 cans ( 15 oz. ) mexican style beans
1 can ( 15 oz. ) Van Camp's Pork and Beans (Must be Van Camp's to get the right taste)
12 tsp. chili powder
6 tsp. cumin
1 Tbsp. garlic powder
Add hamburger mixture and simmer on low heat for about 1 hour.

Pecan Pie

I love pecan pie. This pie is very different because it is light colored. It is fantastic.

3 eggs, beaten
1 cup sugar
1/2 stick margarine, melted
1/2 cup light corn syrup
1 tsp. vanilla
1/4 tsp. salt
1 Tbsp. white vinegar
Mix all together.
Add 1 cup chopped or halves pecans. Pour into unbaked pie shell. Bake at 350 degrees for 45-50 minutes.

Corn Salad

This is a recipe that was given to me by my paternal grandmother, Nina Edna Garner Doubt. She was born in 1885 and was a wonderful grandmother. She even attended college which is remarkable given the era in which she was born. She was a teacher in every sense of the word. Corn Salad is excellent served with hamburgers or any kind of grilled meat.

1 can whole grain corn
1 can chopped kraut
1 cup sugar
1/2 green pepper, chopped
1/2 cup chopped onion
small jar of chopped pimentos
Put all ingredients in bowl. Stir and let set at least 24 hours in refrigerator before serving. Will keep for several days in refrigerator.

Zesty Chicken Fajitas

1 lb. boneless, skinless chicken breasts, cut into strips
1/2 cup Italian dressing
1 cup picante sauce
2 Tbsp. vegetable oil
1 lg. onion, sliced and separated into rings
2 lg. sweet red peppers
2 lg. sweet green peppers
6 flour tortillas, warmed
salsa and sour cream (optional )
Directions: Place the chicken in a resealable storage bag. Pour in the salad dressing and picante sauce. Seal the bag, and marinate the chicken in the refrigerator for at least 30 min. Heat one tablespoon of oil in a large skillet; then gradually add the onions and peppers. Cook until tender. Place in another dish, and set aside. Heat the other Tbsp. of oil in the skillet, and add the chicken. Cook about five min. or until brown, stirring constantly. When cooked, place the chicken, onions, and peppers on a serving dish. Fill tortillas with the mixture. Garnish with salsa and sour cream, if desired.

Delicious Custard

2 Tbsp. butter or margarine
1/4 cup corn starch
3/4 cup sugar
1/2 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
1 tsp. vanilla
Melt butter. Blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. return to heat and cook 2 min, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. Use for cream puffs or can eat it like pudding.

Chocolate Peanut Buddy Bars

1 cup peanut butter
6 Tbsp. (3/4 stick ) butter,softened
1 1/4 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
one 11 1/2 oz. pkg. milk chocolate chips, divided

Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into ungreased 13 x 9 baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with remaining chips. Let stand 5 minutes until chips become shiny and soft. Spread chips evenly over top. Cool completely. Cut into 1 1/2 inch bars. Makes 48 bars.

Kings Ranch Casserole

1 3lb.hen or large fryer
1 large onion, chopped
1 large stalk celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 pkg. corn tortillas (12 )
1/2 can Ro-Tel tomatoes with green chilies ( 10 oz. )
1 pkg. chili seasoning ( Williams )
1 8 or 10 oz. pkg. grated cheddar cheese
Place chicken with onion and celery in water almost to cover, then simmer until tender. Drain, bone and cut into bite size pieces. Boil liquid down to 1 1/2 to 2 cups. Add soups to liquid. Tear tortillas in small stips and cover bottom of 9 x 12 baking dish. Top tortillas with chicken, cover with tomatoes and sprinkle with chili seasoning. Cover with foil and bake 45 minutes at 350 degrees. remove from oven and sprinkle with grated cheese. Return uncovered to oven until cheese melts. Good next day and freezes well. Serves 8-10.

Punch Bowl Cake

1 white cake mix. Bake as directed on pkg.

1 1/2 cups sugar
3 cups boiling water
1 pkg. strawberry jello
4 Tbsp. cornstarch
4 cups fresh strawberries
Mix sugar and cornstarch and add to boiling water. Cook 2 min. Add jello and cook until dissolved. Add red food coloring. Let strawberries chill and cornstarch mixture cool before adding them together.

2 3 oz. pkg. instant vanilla pudding. Mix according to directions on box.
1 20 oz. can crushed pineapple--Drained really well.
1 16 oz. Cool Whip.

Break cake in pieces and layer in punch bowl in order given. Make two layers.

Red Devil's Food Cake

1 1/2 cups sugar
1/2 cup shortening
1 egg
1/2 cup sour milk(buttermilk)
1/2 cup cocoa
2 cups flour
2 tsp. soda
1/2 tsp. salt
1 cup hot water
1 tsp. vanilla
Cream sugar, shortening, and egg. Add milk. Mix together the dry ingredients. Add alternately with hot water. Add vanilla. Pour batter into 9 x 13 pan that has been greased and floured. Bake in 350 degree oven for 30 to 35 min. or until it tests done with toothpick. Makes 2 doz. cupcakes. Bake 15 to 17 min. for them. This is delicious with either chocolate or caramel frosting.

Easy Peach Crisp

1 large can sliced peaches including juice
Place in baking dish
Mix:
1 cup oatmeal
1/2 cup brown sugar
1/3 cup flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter or oil
Combine these six ingredients until crumbly. Pour over peaches. Bake at 375 degrees for 30 minutes.

Oven-Fried Vegetables

Mock french-fried vegetables without the fat. I have fixed these with onions and yellow squash. It is delicious.

Nonstick spray coating
1/4 cup dry bread crumbs
1 Tbsp. grated Parmesan cheese
1/8 tsp. paprika
2 cups 1/4-inch-thick zucchini slices, onion rings, or cauliflower flowerets
2 Tbsp. reduced-calorie Italian salad dressing
Spray a cold baking sheet with nonstick spray coating. Set aside.
On 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika till well mixed. In a medium mixing bowl place zucchini, onion rings, or cauliflower. Drizzle vegetables with salad dressing; toss till coated.
Then, roll vegetables in crumb mixture till coated. Place the coated vegetables in a single layer on the prepared baking sheet.
Bake vegetables in a 450 degree oven for 9 to 11 minutes or till golden. Makes 4 (1/2 cup) servings. Calories: 51 per serving

Oat-Wheat Bread

1 cup minute oats
2 Tbsp. shortening
2 cups boiling water
1 pkg. active dry yeast
1/2 cup milk, scalded and cooled
1/2 cup white corn syrup
1 Tbsp. sugar
2 tsp. salt
1 egg
2 cups whole wheat flour
3--3 1/2 cups all-purpose flour

Combine oats and shortening in bowl. Pour boiling water over them and set aside to cool. Meanwhile, soften yeast in cooled milk. Combine oatmeal mixture with syrup, sugar, salt, and egg. Mix well. Add yeast. Gradually add the whole wheat flour and enough all-purpose flour to make a soft dough. Knead on a lightly floured board until smooth and elastic. Place dough in a greased bowl, turning once to grease surface. Cover and let rise until double in size. Punch down and divide into two sections. Shape into loaves and place into greased 9 x 5 in. loaf pans. Let rise until double in size. Bake at 350 degrees for one hour or until bread sounds hollow when tapped with finger. Yield: 2 loaves This is a fantastic tasting, low-fat bread.

Fruit Ice Cream

Another recipe from my sister, Rita Clark. I can't tell you the number of times we have had this wonderful ice cream on the 4th of July. Hope you have all had a great day. We live in a wonderful country. It is not perfect, but I would still rather live here than any other place in the world.

Makes 1 gallon
6 eggs
2 cups sugar
3/4 cup white karo syrup
2 tsp. vanilla
1 pint whipping cream
1 pint half and half
1/2 tsp. salt
9 ripe peaches,1 qt. strawberries,or 3 ripe bananas
Beat eggs well; add sugar and beat again. Then add syrup and rest of ingredients, except fruit. Add fruit and finish filling with whole milk if needed to finish filling ice cream container. I usually make fresh peach. I peel the peaches, then blend them for a few seconds. I add about 1/2 cup sugar to the peach pulp before adding to the ice cream. You can also make just plain vanilla, but you will need to increase the half and half to 1 quart. It is delicious, also.

Blackberry Dumplings

Another request by my neice, Kathy Clark. Also, one of my son Mark's favorites. I have no written recipe for these. I just learned to make these from watching my mother make them.

4 to 5 cups of blackberries
1 cup sugar
Put in large pan and add 1/4 cup water. Turn on burner on low and let come to a full boil. Usually the berries and sugar will make enough juice, but if it doesn't, you may need to add a cup of water. Let boil for a few minutes.
To make dumplings:
1 cup flour
1/2 cup Crisco
1/4 cup water
Pinch of salt.
Cut shortening into flour with a fork or pastry blender. Add water and mix well. With a little flour on a doughboard or your kitchen counter top, roll pie crust into a circle or rectangle about 1/8 to 1/4 inch thick. Cut into strips about 1 inch by 2 inches. Drop pieces one at a time into boiling berries; give a stir, cover with a lid, and let cook about 20 minutes. Check periodically to see that they do not stick to bottom of pan. If it seems to be getting a little dry, you may need to add a little hot water. It all depends on the juiciness of the berries. You can not believe how good these are with a little home made vanilla ice cream on them while they are hot. They are also very good with half and half on them.

Butter Sponge Cake Roll

My neice, Kathy Clark, asked for this recipe so decided to put it on for anyone that might like it.

11 egg yolks
2 cups sugar
2 tsp. vanilla
1 stick butter
1 cup milk
2 1/3 cups sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
Ice Cream

Beat yolk until very light. Add sugar gradually. Beat for another 5 minutes. Add vanilla. Melt butter in hot milk. Sift flour together with baking powder and salt. Add milk alternately with dry ingredients to creamed mixture. Pour into greased, floured, and waxed paper lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake 350 degrees for 20 min. Turn out on kitchen towel sprinkled with powdered sugar. Peel off paper. Roll up in kitchen towel as for jelly roll. Cool thoroughly. Unroll and fill with softened ice cream. Reroll; wrap in foil and freeze immediately. After it is frozen, cover with the following frosting.

1/4 cup soft butter
3 Tbsp. cream
1 tsp. vanilla
2 cups powdered sugar
Beat til smooth.

Our family usually ate this with fresh strawberries poured over a slice. Yummy good!!

Ice-Creamy Pineapple Pie

1 cup corn flake crumbs
2 Tbsp. sugar
1/3 cup melted butter
1 cup milk
1 pkg. instant vanilla pudding mix
1 pint vanilla ice cream (soft )
2 1/2 cups crushed pineaple
1 Tbsp. cornstarch
1. Combine crumbs, sugar and butter in 9 inch pie pan. Mix well. With back of spoon, press crumbs mixture evenly and firmly around sides and bottom of pie pan. Chill.
2. Pour milk into large mixing bowl; add pudding mix and ice cream. Beat slowly 1 to 2 min. or until well-blended. Pour into crumbs crust; refrigerate.
3. To make pineapple glaze, drain crushed pineapple, reserving 1/2 cup syrup. In small saucepan, combine cornstarch with small amount of syrup until smooth. Stir in pineapple and remainder of the 1/2 cup syrup. Bring to boil over medium heat stirring constantly until thick and clear. Refrigerate until cold. Spread evenly over pie. Chill about 1 hour before serving.

Peaches and Cream Dessert

3/4 cup flour
4 serving size pkg. regular vanilla pudding mix
1 tsp. baking powder
1 beaten egg
1/2 cup milk
3 Tbsp. margarine, melted
16-oz. can peach slices
8 oz. pkg cream cheese, softened
1/2 cup sugar
1 Tbsp. sugar
1/2 tsp. ground cinnamon
Stir together flour, pudding mix and baking powder. Combine egg, milk and melted margarine; add to dry ingredients. Mix well; spread in greased 8 in. square baking pan. Drain peaches; sprinkle on top of batter. Beat together cream cheese, 1/2 cup sugar and reserved peach liquid; Pour on top of peaches in pan. Combine 1 Tbsp. sugar and cinnamon; sprinkle over all. Bake at 350 degrees for 45 min. Cool in refrigerator.

Peanut Butter Brownies

1 stick margarine or butter
3/4 cup peanut butter
1/4 cup light corn syrup
1 1/3 cups sugar
1/2 tsp. salt
3 eggs
1 1/4 cups plus 2 Tbsp. flour
Cream butter and peanut butter. Add syrup and mix. Add sugar and salt. Mix in eggs. Stir in flour, only until mixed. Pour into greased and floured 9 X 13 pan and bake 30 min. in 350 degree oven. Make glaze of 1 cup powdered sugar and small amount of milk and pour over brownies.

Exotic Chicken and Rice

This is another of my mother's recipes from long ago. It is wonderful.

1-- 3 lb. chicken, cut-up
3 Tbsp. oil
1 cup chopped onion
2 14 1/2 oz. cans tomatoes
1 cup regular rice--cooked according to pkg. directions
1/2 cup seedless raisins
2 Tbsp. margarine
1/2 tsp. garlic salt
1/2 tsp. celery salt
1/2 tsp. salt
1/2 tsp. oregano
1 tsp. paprika
2 chicken bouillon cubes
1 cup hot water

Salt pieces of chicken and dredge in flour. Brown in oil. Remove and add to casserole dish. Saute onions in dripping until tender. Add remaining ingredients to onion in fry pan. Mix well until margarine melts and bouillon cubes dissolve. Pour mixture over chicken in casserole. Cover and bake 45 minutes at 375 degrees.

Potato Casserole

9 medium potatoes, boiled, peeled, and cooled.
Grate.
1/2 cup butter
1/3 cup chopped onion
1 can Cream of Mushroom soup
16 oz. sour cream
2 cups shredded cheddar cheese
1 tsp. salt
1/4 tsp. pepper
Mix altogether. Put in casserole dish (9X13) or 2 smaller dishes, sprayed with Pam. Bake 45 minutes at 350 degrees.

Corn Bread

I love cornbread, but so many people make it dry and it falls apart. I have been using this recipe for many years and it is always good. It has never been dry and crumbly.

1 egg
1 1/2 cups buttermilk
1/2 tsp. soda
1/2 cup flour
1 1/2 cups yellow corn meal ( This is best if you use Hodgson's Mill corn meal )
1 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup cooking oil
Heat oven t0 450 degrees. Put the 1/4 cup oil in 9 in. square pan. Heat in oven while mixing batter. Beat egg. Add rest of ingredients. Mix just until smooth. Pour hot oil from baking pan into the other ingredients, being very careful not to burn yourself. Stir until oil is mixed in. Pour batter into pan and bake about 20 min. or until golden brown. Don't overbake. It makes it dry.

Hamburger Goo

1 lb. ground beef
1 cup celery, chopped
1/2 cup chopped onion
Put all in skillet and brown until vegetables are tender. Drain off any fat.
Add:
2 Tbsp. brown sugar
2 Tbsp. vinegar
1/2 tsp. dry mustard
3/4 cup catsup
2 Tbsp. flour
Heat until hot. Eat on buns. Similar to Sloppy Joes. Very good!!!!

Lemon-Pineapple Sherbet

Combine 1 1/3 cups sugar, 1 2/3 cups milk, 1/2 cup lemon juice (about 2 lemons ) and 2 Tbsp. grated lemon peel. Stir in 1 can (20 oz. ) crushed pineapple, well drained. Fold in 1 cup whipping cream, whipped. Pour into long dish or pan and freeze in refrigerator for about 4 hours. Stir once or twice during freezing. Makes approx. 3 pints. Garnish with toasted coconut, if desired.

Bread Pudding

1 1/3 cups Eagle Brand condensed milk
3 cups hot water
2 cups 1/2 inch cubes or pieces of 2 day old bread
3 eggs,slightly beaten
1 Tbsp. melted butter
1/2 tsp. salt
1 tsp. vanilla
Into large-sized mixing bowl combine Eagle Brand milk and hot water. Add bread and let stand until mixture is likewarm. Stir in next 4 ingredients. Turn into greased 1 1/2 qt. casserole or baking dish. Put casserole into a shallow pan. Fill pan with hot water to depth of 1 inch. Bake in 350 degree oven for about 1 hour. Can add raisins or coconut before baking.

Apricot Sherbet

1 1/2 cups sugar
1 2/3 cups milk
1 15 oz. can apricots, drained and crushed .
Mix together well.
Freeze
Whip 1 cup evaporated milk.
Beat frozen mixture and pour together. Beat again and refreeze. I haven't made this in years. It is yummy. I see no reason you could not use peaches if you don't like apricots.

Frozen Pudding Sandwiches

1 pkg. ( 4 serving size ) Jello Vanilla or Chocolate Instant pudding
1 1/2 cups cold milk
1 1/2 cups creamy or chunky peanut butter
24 Honey Maid graham crackers
Gradually add milk to peanut butter, blending untilsmooth. Add pudding mix: beat slowly on lowest speed of electric mixer until well blended--about 2 minutes. Let stand 5 min. Spread filling about 1/2 in. thick on 12 crackers. Top with remaining crackers, pressing lightly. Smooth edges with spatula. Freeze until firm--about 3 hours. Makes 12 sandwiches. I used to make these and keep in freezer as treats for the children. I always made with chocolate pudding. They are really good.

Applesauce Cake

I remember my mom made this cake quite a bit, but especially for Christmas Eve. It was one of her brother's favorites and she always made it special for Christmas by adding maraschino cherries in red and green and black walnuts. It was somewhat like a fruit cake but a whole lot better.

1 1/2 cups applesauce
1/2 cup shortening
1 cup sugar
2 cups flour
1/2 tsp. salt
2 tsp. soda in applesauce
1 tsp. each cinnamon, cloves, and nutmeg
3/4 cup nuts
1 cup raisins (cooked )
Mix in order given and bake in loaf pan in 375 degree oven until tested done by inserting toothpick in middle. She always frosted it with caramel frosting.

Buttermilk Biscuits

This recipe was from Delores Matthews. She was my maternal grandmother. According to my father (who was her son-in-law ) she was the best biscuit maker ever.

1 tsp. salt
2 cups sifted flour
3 tsp. baking powder
1/2 tsp. soda dissolved in 1 1/4 cups buttermilk. You may need a little more buttermilk if dough is too stiff.
4 Tbsp. melted shortening ( I am sure you can use oil. Wasn't available when she was young.)
Mix with milk and soda.
Sift dry ingredients and add to milk, soda, and shortening. Beat with spoon or mix by hand. Turn out on floured board. Keep dough very soft. Roll lightly or pat out and cut with a biscuit cutter and place in greased pan. Bake at 400 degrees for 15 to 20 minutes or until golden brown.

Mound Cake

Another recipe given to me by my sister, Rita. This is for you, Zachary. Rita was Zachary's grandmother and he has inherited her love of cooking.

1 box devils's food cake mix
Mix according to instruction and bake in jelly roll pan.
While cake is baking, cook the following until sugar dissolves.
1 cup sugar
1 cup milk
24 large marshmallows
Add to hot mixture:
1 14 0z. pkg. coconut
Nuts, if desired
Keep coconut and marshmallow mixture warm and pour over cake while cake is hot. Set aside and immediately start the frosting.

Frosting:
Heat slowly until boiling:
1 1/2 cups sugar
1 stick margarine
1/2 cup milk
Remove from heat. Then add 1 1/2 cups chocolate chips and stir until melted and spread over coconut mixture and let cool.

Corn Casserole

1 can ceam style corn
1 can whole kernel corn and liquid
2 eggs, beaten
1 pkg. Jiffy corn muffin mix
1 medium onion, chopped
1 medium green pepper, chopped
1 stick margarine
1 cup sour cream
1 cup shredded cheddar cheese
Mix: both corns, eggs, and muffin mix.
Saute onion and green pepper in margarine. Add to corn mixture. Place in 9 x 13 dish. Dollop sour cream over top, cover with cheddar cheese. Bake at 400 degrees for 30 minutes.

Blue Plum Cobbler

This is my husband, George's favorite. If you like blue plums, it is great.

2 (29 ounce) cans plums
1 - 1/2 cups juice
5 Tbsp. Tapioca
1 - 1/2 cups sugar
Sprinkle of salt
Pie crust in 9 inch square pan. Add fruit mixture. Cover with second crust.
Beat up 1 egg. Cover top crust with egg mixture using a pastry brush.
Cut slits in top crust.
Bake at 350 degrees for 50 - 60 minutes or until golden brown.

Easy Beef Stroganoff

Brown 1 medium chopped onion in a little oil.
Add 1 lb. hamburger and brown well. Drain.
Add 1 can cream of mushroom soup and
1 can mushrooms
Season to taste.
Simmer slowly for awhile and about 5 min. before finished, add 1 8 oz. carton of sour cream. Just
needs to get mixed good and get warm through.
While this is cooking---Cook 1 small pkg. noodles, drain, blanche and stir into meat mixture.

Mostaccioli

1/2 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cups tomatoes
1 6 0z. can tomato paste
1/2 cup water
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
8 oz. mostaccioli noodles, cooked and drained
1/2 lb. velveeta, thinly sliced
Grated parmesan cheese
Heat oven to 350 degrees. Brown meat, add green pepper and onion. Cook until tender. Stir in tomatoes, tomato paste, water, and seasonings. In a 2 qt. casserole, layer half the noodles, meat sauce and velveeta; repeat layers. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 min. 6-8 servings

Sweet and Sour Pork Chops

Thanks to all of you who responded to yesterday's blog. I love doing this blog, but don't need to do it if no one is interested. You have assured me you are still interested.

4 Chops, 1 in. thick
Coat with mixture of:
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
Heat in large heavy skillet, enough fat to brown chops on both sides.
Put chops into a casserole dish and pour this mixture over them:
1/2 cup water
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. sugar
1 bay leaf
Cover tightly and bake 325 degrees for 1 hour.
If you like, you can also remove from oven and spread 3/4 cup sour cream on chops and bake another 15 min. I have never used the sour cream, but it sounds delicious. It is excellent even without the sour cream. Serves 4.

Are you getting bored with my recipes?

No one is making any comments any more. Are you getting tired of this blog? Am I not putting up any recipes that interest you? Please let me hear something.

Thanks, Hillengrandma

Cherry or Strawberry Dessert

Grind a 1 lb. pkg. of vanilla wafers
Add 1 1/2 sticks of margarine (melted ) and
2 Tbsp. sugar
Mix well and press into a long baking dish

Beat together until fluffy:
1 large Philly Cream Chesse
1 1/2 cups powdered sugar
Whip 2 boxes Dream whip (small ) with
1 cup milk and add to cream mixture
Put this mixture on cookie crumbs.
Then add: 2 Tbsp. sugar to 1 can cherry or strawberry pie filling and put on top of all. Store in refrigerator.

Easy Bundt Cake

1 box cake mix
1 box instant pudding mix ( small size )
1/2 cup oil
1 cup hot water
4 eggs
Mix for 5 minutes on medium speed. Bake at 350 degrees for 40-45 minutes in 12 cup bundt pan. Cool in the pan 10-15 minutes, loosen center and sides with knife; invert on rack to finish cooling. Frost with powdered sugar glaze. Use Lemon cake with lemon pudding; spice cake with butterscotch pudding; chocolate cake with chocolate pudding or let your imagination be your guide.

Texas Meatball Stew

1 lb. ground beef
1 egg, beaten
1/4 cup dry bread crumbs
1/2 onion chopped
1/4 cup milk
Make into meatballs and brown in 1 Tbsp. oil.
After balls are brown, pour off fat.
Add:
2 cups canned tomatoes
1 green pepper, chopped
1 can kidney beans
1 cup elbow macaroni
1 Tbsp. chili powder
2 cups water
Reduce heat and cook until done.
This is wonderful, especially on a cold winter night, but really great any time.

Oatmeal Dinner Rolls

These are wonderful!!

2 cups water
1 cup quick-cooking oats
3 Tbsp. butter or margarine
2 ( 1/4 oz. ) envelopes active dry yeast
1/2 cup warm water ( 100 - 110 degrees )
1 Tbsp. sugar
4 cups all-purpose flour
1 1/2 tsp. salt
1/3 cup firmly packed browm sugar
Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. boil; stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees.
Stir together yeast, 1/2 cup warm water, and 1 Tbsp. sugar in a small bowl; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes ). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place ( 85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down, and divide in half; shape each portion into 16 ( 1 1/2 inch balls. Place evenly into 2 lightly greased 9-x 1 3/4 inch round cakepans.
Cover and let rise in a warm place ( 85 degrees ), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375 degrees for 15 minutes or until golden brown. Yield: 32 rolls
Prep: 15 min. Rise 1 hr., 30 min.; Bake: 15 min.