Our Family Recipes

1 cup sugar 2 cubes butter 2 TBL water Use heavy saucepan. Use wooden spoon. mix and cook on high. Beat until scorch comes up from the bottom. Butter pan and sprinkle nuts on bottom. Spread mixture in pan. Cut chocolate on top. Put in refrigerator to set. Can use choc chips.

1 pkg. active dry yeast 1/4 c warm water 1 c. milk, scalded 1/4 c shortening 1/4 c sugar 1 tsp salt 3/4 c mashed potatoes (instant maybe used) 2 eggs, beaten 5 to 6 c sifted flour 1 lb confectioners sugar 1 tblsp vanilla 6 tblsp water Dissolve yeast in warm water. Combine milk, shortening, sugar, and salt. Cool until lukewarm. Stir in yeast, potatoes, and eggs. Gradually add enough flour to make soft dough. Turn onto floured surface; knead until smooth and satiny. Place in lightly greased bowl; turn over to grease top. Cover . Let rise 1 to 1 1/2 hours. Roll to 1/2" thickness; cut with 3" cutter. cover, let rise 30 minutes. Meanwhile, stir sugar, water and vanilla together. (will look like thick cream). Fry in deep hot fat (375) Drain, drop hot doughnuts into glaze. Place on rack until glaze is set. 3 1/2 doz.

9 c Chex cereal 1 c semi-sweet choco chips 1/2 c creamy peanut butter 1/4 c (1/2 stick) butter or margarine 1 tsp vanilla 1-1/2 c powdered sugar Place cereal in large bowl. Place chocolate chips, peanut butter and butter in medium microwave-safe bowl. Microwave in high for 1-1/2 minutes or until mixture is smooth when stirred. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour mixture into large plastic bag with powdered sugar; shake until all pieces are coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Makes about 9 cups. Instead of putting this all into a plastic bag like it asks, I have a big "that's a bowl" from tupperware that I put everything into. I put on the lid and shake it. I don't spread it on waxed paper to cool, I just make sure there is enough powdered sugar to cover all the pieces. Then you can transfer it to a clean container for serving.

1 (18-ounce) package refrigerated cookie dough 1 (8 oz) package cream cheese, room temperature 1/3 cup sugar 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon) Fresh blueberries, banana slices, mandarin oranges sections, seedless grapes, strawberry halves, kiwi- fruit )or any other fruit) 1/2 cup orange , peach or apricot preserves 1 Tablespoon water Preheat oven to 370 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack. In a medium bowl, combine cream cheese, sugar and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want ( use your imagination). In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark . Refrigerate until ready to serve. Note: This does...

Fill pie crust to top with Rhubarb, then sprinkle tapioca about 2 TBS over Rhubarb. 3/4 cup sugar 1/2 tsp salt 2 eggs 1 c of half and half 1/2 can canned milk Mix together and pour over Rhubarb. Then sprinkle cinnamon on top and bake. Start at 400 until crust turns light brown turn down to 350 and finish baking 1 hour or more.

This is our favorite cake, it is hands down the best chocolate cake we have ever had. 3 cups flour 2 cups sugar 6 tbsp cocoa 2 tsp soda 1 tsp salt I mix these all together then add: 2 tsp vinegar 3/4 cup oil 2 tsp vanilla 2 cups cold water Mix and pour into cake pan. Bake at 350 for 30 to 40 minutes, depends on the humidity, if it is raining it has to cook for 40 min. if not 30 or 35 so start with 30 minutes. Cream Cheese Frosting 1 8 oz. package cream cheese 1 square butter (1/2 cup butter) or margarine 2 tsp. vanilla 1 pkg powder sugar. Mix well.

This is a new recipe to us, but we have really enjoyed it. 1 lb. Hamburger 1/4 cup chopped onion 1 (8 0z.) can tomato sauce 1 tbsp mustard 1/4 cup brown sugar (to taste) 1/4 cup ketchup 1 can sliced mushrooms 2 cloves minced garlic 1 tbsp worchestersire sauce 1 tsp season all 1/2 tsp tabasco sauce Brown hamburger with onion, garlic, season all, worchstershire sauce. Drain grease. Add remaining ingredients and simmer.

Mild and tangy sloppy joe mix. Great for lunch or watching the ball games. 20min/5/min/prep/SERVES 4 1 lb lean ground beef 1/3 cup catsup 1 tablespoon brown sugar 2 teaspoons vinegar 1 teaspoon prepared mustard 1/2 teaspoon Worcestershire sauce 1/2 garlic powder 1 can chicken gumbo soup (undiluted) 4 hamburger buns, toasted 1. Crumble beef in 2 quart microwave casserole dish. (I did mine in a skillet on the stove.) 2. Cook on High power (100%) for 3-5 minutes, stirring to break up meat, once or twice. 3. Drain hamburger. Add the remaining ingredients except for buns. 4. Blend well and heat on High power for about 3 minutes, or until very hot and heated through. 5. Spoon meat mixture onto buns and serve. This is a variation of Lora's Sloppy Joes

1 uncooked pie crust 3 slices bacon 3 slices ham 3 eggs 1 c cream 1/3 lb. Swiss cheese, grated Butter (for top) Fry bacon until about half done. Tear into pieces and put in bottom of pie shell. Next add torn ham. ( I used left over ham from Easter ) Sprinkle on grated cheese. Lightly beat eggs and mix with cream. Pour into pie shell. Put a few small dabs of butter on top. Bake for 35 minutes at 375. Let stand 5 minutes before serving.

Served with either gravy or mustard and catsup, these easy beef pockets make a great yhot sandwich. For convenience, Beef Pockets freeze well for a quick meal at a future date. 1 onion 4 cups cabbage, about 1/4 head shredded 1 pound extra lean ground beef salt and pepper, to taste 1 teaspoon saraway seeds, (optional) 1 16 oz. cans jumbo refrigerator biscuits Chop onion, add to shredded cabbage and ground beef. Brown meat. Drain excess fat. Salt and pepper to taste, add caraway seed (if desired) and cool mixture. Flatten each refrigerator biscuit with hands. Place filling in center and wrap edges around meat. Place weam side down on lightly greased baking sheet. Bake at 350 degrees for 20-25 minutes or until golden brown. Serve with catsup, mustard, and a slice of cheese, or they are delicious with brown gravy. very good

2 lbs. raw green shrimp (U-15 to U-20 in size) 10 whole peppercorns 1 clove of garlic, halved 1/2 tsp thyme 2 whole cloves 1 bay leaf 2 tsp salt Place all except the shrimp in a saucepan with about 3-4 cups of water. Bring to a boil then add the shrimp and simmer, covered, 4-5 minutes (just until the shrimp turn pink and opaque). Drain and cool. Peel off the shell matter and remove the black vein that runs down the back. Chill until serving. Serve with picks and let quests kep them into the following cocktail sauce. Crab and Shrimp Cocktail Sauce 2-1/4 c catsup 1/4 c cider vinegar 1/4 c horseradish 1/4 c minced onion 1 tsp Gabby's mustard ( or any kind) 2 c chili sauce 1/2 T fresh lemon juice 6 drops of Tabasco sauce 1/4 c celery, minced (leaves, too) 1 T Worcestershire sauce Place all of the ingredients in a blender or food processor and blend/process until well blended. Refrigerate at least a couple of hours beofre serving. Serve with crab or shrimp. Makes lots!! This is ...

4 lbs pickling cumcubers 6 tblsp . salt 3 c vinegar 3 c water 1 c dill seeds 21 peppercorns dill heads Wash cucumbers; cut in lengthwise halves. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean hot pt. jars. Add about 2 tblsp dill seeds or dill heads, and 3 peppercorns to each jar. I usually put in garlic also. Fill with the pickling syrup to within 1/2" of jar top. Immediately adjust lids. Process in boiling water bath 15 minutes. Remove jars from canner and complete seals unless closures are self-sealing. Makes 7 pints. Kosher Dills: Add 14 garlic cloves, spit in half to salt, water and vinegar mixture. Heat to boiling; remove garlic. Put 4 halves into each jar.

3 qt white vinegar 2 qt water 10 tbsp pickling spice no cloves Boil15 minutes. Blanch asparagus 1-1/2 minutes, plunge into ice water. Drain well. Pack asparagus, 1-2 clove garlic into pints and pour syrup over. Wait 3 weeks.

1 egg, beaten 1/2 c sugar 1/2 tsp salt 1/8 tsp pepper 1/2 tsp dry mustard 1/3 c vinegar 2 tbsp butter Blend together egg, sugar, salt, pepper, mustard and vinegar in saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and add butter. Stir until melted. Serve over hot cooked broccoli. Makes enough sauce for 6 vegetable servings. Try this also on hot cauliflower

2 c cooked mashed butternut squash 1 c sugar 2 eggs beaten 1/3 c orange juice 1/3 c nonfat dry milk 1/2 c raisins 1/2 tsp salt 1/4 c melted butter Combine all ingredients and mix wee. Pour into greased 1-1/2-qt casserole. Bake in moderate oven 350 until set. 60 to 65 minutes. To serve, spoon out so every serving contains raisins (they sink to bottom of casserole).

3 potatoes finely sliced 1/2 med onion chopped 1 lb ground beef 1 tsp chili powder 1 c cheese grated salt milk baking powder biscuits In a large buttered casserole, put potatoes, onion, a pinch of salt and enough milk to cover. Cover and bake at 400 degrees until potatoes are tender. Fry ground beef with chili power and salt to taste. Sprinkle hamburger on potatoes. Bake, uncovered, while preparing biscuits. Sprinkle cheese on hamburger; top with biscuits. Bake until brown. Yield:6 servings

Tried this one, and liked it!! Pic from recipe book. REALLY easy if you can find the focaccia! 2 c shredded cooked chicken 1/2 c ranch dressing 1/4 c sliced green onions 1 piece focaccia bread about 3/4" thick 2 med tomatoes, thinly sliced 4 cheese slices (provolone, Cheddar or Swiss) I used swiss 2 T greated Parmesan cheese Stir together chicken, dressing and onions in a small mixing bowl. Arrange chicken mixture evenly on top of focaccia. Top with layer of tomatoes and cheese slices. Sprinkle with Parmesan cheese, if desired. Broil 2 minutes or until cheese is melted and bubbly. Note: Purchase rotisserie chicken at your favorite store to add great taste and save prep time.

An easy chicken recipe that is very tasty. I like to try new stuff!! pic is from the recipe book. Nonstick Cooking spray 8 oz boness skinless chicken breasts or thighs, cut into 1/2 inch pieces. 1 tsp minced fresh ginger (I used a tube of minced ginger I found in the vegie section of the grocery store. 1 tsp minced fresh garlic (I used the tube version) 1/4 tsp red pepper flakes 1/4 c teriyaki sauce 4 c (about 8 oz pkg) coleslaw mix 1/2 c sliced green onions 4-10 inch flour tortillas (we use more!!) 8 tsp plum fruit spread Spray nonstick wok or large skillet with cooking spray; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic and pepper flakes; stir-fry 2 minutes. Add teriyaki sauce; mix well. If sauce is too thick, add up to 2 T water to thin it. Add coleslaw mix and onions; stir-fry 4 minutes or until chicken is cooked through and caggabe is crisp-tender. Spread each tortilla with 2 tsp fruit spread; evenly spoon chicken mixture down center or tortil...

Tried this one the other day. Everyone seemed to like it. A new twist on spaghetti!! The pic is from the recipe book! 1 pkg 16 oz spaghetti (I used angel hair pasta just cause I had it) 1/2 c grated parmesan 1/2 c ricotta cheese 1 T Italian seasoning 4 egg whites 1/4 c chopped fresh or 1 1/2 c dried basil leaves 2 med tomatoes, coursely chopped 4 slices provolone cheese (I used monterey jack) cut into fourths Spaghetti sauce, if desired Heat oven to 350 degrees. Spray springform pan, (I used a large pie pan) 9X3 inche, with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated. Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese s...

Cheese Pastry for 2-crust pie 1 lb ground beef chuck 1/2 c celery chopped 1/4 c onion chopped 2 tbsp green pepper chopped 1 tsp salt 1/4 tsp pepper 1 8 oz can tomato sauce 1 tsp Worcestershire sauce Brown beef in skillet, stirring frequently. Add celery, onion , green pepper, salt, pepper, tomato and Worcestershire sauces. Cover and simmer 15 minutes. Roll out pastry to 8-1/2 square by placing 8" pan on pastry and cutting around it with knife, leaving 1/2" margins. Cut remaining pastry into strips and arrange them lattice-style on pastry square, turning under edges. Bake in hot oven (400) 30 minutes. Makes 4 servings. Cheese Pastry: 1-2/3 sifted flour 1/2 tsp salt 1 c grated sharp natural Cheddar cheese 1/2 c vegetable shortening 4 to 6 tbsp cold water Sift flour with salt into medium bowl. Add cheese and toss with a fork to mix thoroughly with flour. Cut in shortening until mixture resembles small peas. Sprinkle water over pastry mixture, 1 tbsp . at a time, until dou...

1 1 lb 4 oz can pitted tart cherries, undrained (2 cups) 1/2 c sugar 1 tbsp quick-cooking tapioca 2 tbsp butter 1/8 tsp salt 4 drops almond extract Combine cherries, sugar and tapioca. Cook, stirring constantly, until mixture is thick and clear, about 15 minutes. Stir in butter, salt and almond extract. Pour hot mixture into 10" x 6" x 1-1/2" baking dish. Add Cobbler Topping at once. Bake in hot oven (400) about 20 minutes, or until crust is browned. Serve warm with cream or vanilla ice cream. Make 6 servings. Cobbler topping : Sift together 1 c flour, 1 tblsp. sugar, 1-1/2 tsp baking powder and 1/4 tsp salt. Cut in 1/4c butter or margarine until mixture resembles coarse crumbs. Mix 1/4 c milk and 1 slightly beaten egg. Add all at once to dry ingredients. Stir just to moisten. Drop by spoonfuls on hot cherry mixture. Bake as directed in Cherry Cobbler recipe. If you like more cherry filling, double the recipe, but use the same quantity of Cobble Topping.

1 c sugar 1-1/2 c light corn syrup 1/2 c water 1 pkg 14-oz flaked coconut about 4 cups 1/2 tsp almond extract 65 toasted almonds chocolate for dipping Combine sugar, corn syrup and water in 2-qt heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Cook to the soft ball stage (236). If sugar cyrstals form on sides of pan, wipe them off. Remove from heat; add coconut and almond extract. Pour onto marble or laminatead plastic counter top and let cool. When cool, shape into large ball with hands, cover with waxed paper and store in a cold place or in refrigerator overnight, or until ready to dip with chocolate. When ready to dip, shape coconut candy centers into ovals or balls and put a toasted almond on top of each. Dip in chocolate. Makes 65 to 70 centers, or about 2 pounds before dipping.

6 ears select corn fresh picked or frozen-thawed 3 egg yolks well beaten 1/4 c flour 1/2 tsp baking powder 3/4 salt 1/4 tsp pepper 3 eggs whites stiffly beaten Cut corn off cob about two-thirds the depth of the kernel. Scrape cob to remove the remaining corn, but not any of the cob. Add egg yolks, blend. Sift together flour, baking powder, salt and pepper. Stir into corn-egg mixture; blend. Gently fold in egg whites. Drop by spoonfuls on hot, well-greased griddle. Fry until nicely browned.

Drain 2 cups cut, fresh corn or use one 1-pound can whole kernel corn, drained. Add enough milk to liquid to measure 1 cup. Sift together 1-1/2 cups sifted all-purposed flour, 2 teaspoons baking powder and 3/4 teaspoon salt. Combine 1 beaten egg, milk mixutre and corn. Add to dry ingredients. Mix just till flour is moistened. Drop batter from tablespoon into deep, hot fat. Fry until golden brown, about 3 minutes. Drain on paper towels. Serve with warm maple-flavored syrup. Makes about 18.

Pastry for 2-crust pie 3 c frozen blueberries or huckleberries (unsweetened) Blueberry juice water 3/4 c sugar 2 tblsp. quick-cooking tapioca 1-1/2 tsp cornstarch 1 tsp. lemon juice Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 c liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool. Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut steam vents and adjust top crust; flute edges. Bake in hot oven (425) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.

8 oz crab (sea stix) 1/2 c celery, thinly sliced 1/3 c mayonnaise 2 tbsp onion minced 1/2 tsp lemon juice 1/8 tsp pepper 1/8 tsp salt Mix together

1 3-4 oz pkg. regular vanilla pudding mix 1 3 oz pkg. lemon gelatin powder 2 c water 1 3 0z pkg. raspberry gelatin powder 1 c boiling water 1 16 oz can whole cranberry sauce 1/4 c chopped pecans (optional) 1 env dessert topping or 1 container frozen whipped topping In a saucepan, combine pudding, lemon gelatin, and 2 cups water; stir to cook until mixture boils. Chill until partially set. Dissolve raspberry gelatin in the cup of boiling water. Stir in the cranberry sauce until dissolved. Stir in pecans. Prepare topping mix according to directions and fold into pudding mixture. Pour half into a large, pretty class bowl. Carefully pour cranberry layer over this; top with remaining pudding. Chill 6 hours or overnight.

1 med eggplant 1 sm onion sliced 1 egg 1/2 tsp salt 1/8 tsp pepper 1-1/2 c cracker crumbs Corn meal Shortening Peel eggplant; slice 1/4" thick. Cook with onion in small amount of boiling salt water (1/2 tsp salt to 1 c water) until very tender. Drain; discard liquid. Cool. Add egg and mix well, mashing eggplant. Add salt, pepper and cracker crumbs, mix. Pat rounded tablespoonfuls of mixture into patties of board sprinkle heavily with corn meal; turn patties and press very thin. Pan-fry quickly in generous amount of hot shortening until brown and crisp. 8 servings

1 eggplant 1 c sharp cheddar cheese grated 2 eggs 1 tbsp water 1 c cracker crumbs 1/4 to 1/2 c salad oil Peel eggplant; cut in slices 1/4" thick (makes 12 slices). Lay on platter or large plate and sprinkle with salt; let stand 20 minutes. Pat dry on both sides with paper towel. Combine cheese and 1 egg, beaten. Spoon over 6 eggplant slices; spreading almost to edge. Top with remaining slices. Dip each eggplant sandwich in mixture of water and remaining egg, beaten, then in cracker crumbs. Fry in hot salad oil until brown and crisp on both sides. Serve immediately. Makes 6 sandwiches.

2 c sifted all-purpose flour 3 tsp baking powder 1 tsp salt 1/4 c shortening 1 c milk Sift flour, baking powder and salt together into a bowl. Cut in shortening with pastry blender or fork, until mixture, resembles coarse cornmeal or crumbs. Lightly mix in milk with fork to make a soft dough; stir as little as possible. Drop tablespoonfuls of dough on top of chicken pieces or meat and vegetables in stew. Simmer 10 minutes uncovered; then cover tightly and simmer 10 minutes longer. Makes about 12 dumplings.

5 cucumbers, sliced and peeled (4 1/2 cups) 2 onions, sliced Layer in bowl 6 oz sour cream or IMO 1 oz salad dressing (Miracle Whip, Mayonnaise, etc) 1/4 tsp salt 2 tsp sugar 3 oz vinegar Mix in a separate bowl and pour over cucumbers (enough to cover). Let stand for a few hours. The longer the better. I think this is Grandpa Sid's favorite way of eating cucumbers.

1/4 c vinegar 1 tbsp lemon juice 1 tsp celery seeds 2 tbsp sugar 3/4 tsp salt 1/8 tsp pepper 2 tbsp onion chopped 3 c cucumbers sliced peeled Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes 3 cups

1/2 cup shortening or butter 1/2 cup sugar 1 egg well beaten 1 cup light molasses 2-1/2 cups sifted all-purpose flour 1/2 tsp salt 1-1/2 tsp baking soda 1 tsp ginger 1 cup boiling water Stir shortening to soften. Gradually add sugar, creaming till light and fluffy. Add egg and molasses; beat thoroughly. Sift together dry ingredients; add to molasses mixture alternately with boiling water, beating after each addition. Bake in well greased 8 x 8 x 2-inch pan in moderate oven (350) about 35 to 40 minutes or till done. Serve warm with whipped cream on top or ice cream. (This is how grandma Emily served it)

Pastry for 2-crust pie 1-1/4 c sugar 1/8 tsp salt 1/3 c flour 2 c fresh strawberries 2 c fresh rhubarb 1 inch thick 2 tbsp butter or margarine 1 tbsp sugar Combine 1-1/4 c sugar, salt and flour. Arrange half of strawberries and rhubarb in pastry-lined 9" pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tblsp. sugar. Cut steam vents. Bake in hot oven (425) 40 to 50 minutes or until rhubarb is tender and crust is browned. Latticed Strawberry-Rhubarb Pie: Use a lattice top to show off the beauty of this spring pie.

6 hard-boiled eggs 1-1/2 medium white sauce 4 slices hot buttered toast Paprika or chopped parsley Cut eggs in fourths and add chopped eggs whites to white sauce; pour over toast. Press egg yolks through sieve; sprinkle atop the creamed whites on toast. If desired, add part of egg yolks to sauce, reserving 1 or to sieve for trim. Spinkle with paprika or parsley

1/2 c chopped onion 1 tbsp shortening 1 lb ground beef 1/2 tsp salt 1/8 tsp pepper 1 (1 lb) can green beans 1 can condensed tomato soup mashed potatoes Melted butter Cook onion in hot shortening until golden; add meat and seasonings; brown. Add drained beans and soup; heat; pour into 1-1/2 qt casserole. Top with potatoes; brush with melted butter. Bake in moderate oven (375) or until potatoes are delicately browned. Makes 6 servings.

Combine 1 beaten egg, 1/2 teaspoon salt, and 2 tablespoons milk; add 1 cup sifted all-purpose flour or enough to make stiff dough. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours. ( I just unroll and put into a pot of boiling chicken soup and cook until noodles are tender) Drop into boiling soup or boiling, salt water and cook uncovered about 10 minutes. Makes 3 cups cooked noodles.

1 can cream of chicken soup 1 sm can tuna in water 1 c celery diced 1/4 c onion finely chopped 1/2 c salad dressing 1/2 tsp salt 1/4 tsp pepper 3 hard-cooked eggs, sliced 1 c crushed potato chips Mix soup, tuna, celery, onion, salad dressing and seasoning. Fold in egg slices. Put in casserole, sprinkle with potato chips. Bake at 350 degrees 20 minutes

4 c sugar 1 lg can evaporated milk 1/4 c butter 1 pt marshmallow cream 7 oz 3 6-8 oz hershey bars 2 pkg chocolate chips 1/2 c nuts 1 tsp vanilla Put first 3 ingredients in a pan and bring to a boil. cook 5 minutes. Take off stove and add the rest of the ingredients. Stir until melted. (Roll or put in buttered pan)

1 lb butter (2 cups) 2 c sugar 2 c brown sugar 4 eggs 1 tsp salt 2 tsp vanilla 2 tsp baking powder 2 tsp baking soda 4-1/2 c flour 5 c oatmeal 3 c raisins (or 2 hershey bars broken, or chocolate chips) 3 c nuts (and or coconut) Cream together butter, sugar, brown sugar and eggs. Add dry ingredients. Regrigerate 2 hours. Scoop dough to golf size balls and flatten down. Bake at 400 for 7 minutes. Makes 8 dozen.

3 c warm water 2 tbsp yeast 1 can evaporated milk 2 tbsp salt 1/2 c sugar 1/4 c oil 8 c flour Filling: 1 large can chili beans or refried beans onion tomatoes lettuce salsa cheddar cheese sour cream For Tacos: Mix and let rise 1 hour. Roll out like scones and put into hot oil such as a Fry Daddy. Cook until golden brown. Filling: Chop up vegetables. Layer on taco shells and top with salsa, cheese and sour cream.

2 c sifted all-purpose flour 1 tbsp baking powder 1 tsp salt 1/4 c lard or shortening 3/4 c milk (about) Sift together flour, baking powder and salt into bowl, Cut in shortening until mixture resembles coarse meal or crumbs. Make a hollow in four-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork. Turn onto lightly floured surface and knead with heel of hand 15 times. Roll 1.4 to 1/2" thick. Cut with 2" cutter lift cutouts to ungreased baking sheet with broad spatula. Place close together for soft sides, 1" for crusty sides. Bake in very hot oven (450) 10 to 12 minutes, or until golden brown. Serve at once. Makes 12 to 16 biscuits. If you use self-rising flour, omit baking powder and salt.

2 c sugar 1 c light Karo syrup 3/4 c hot water 1 tsp vanilla 4 tbsp butter 1/4 tsp salt 2 tsp baking soda 1 lb raw Spanish peanuts Mix sugar, syrup, water in large pan and boil to 240 degrees. Add peanuts and cook, stirring constantly until it starts to darken 320 degrees. Don't get too dark just amber. Move from heat. Add salt, soda, vanilla and butter. Stir until butter is melted quickly pour onto long buttered cookie sheet or tray. Do NOT spread, roll pan a little to spread. Let set until cool. Break into pieces.

6 eggs 3 c sugar 1-1/2 c brown sugar firmly packed 1 c peanut butter 1/2 c shortening 1 tbsp vanilla 4 c unsifted flour 1-1/2 tbsp baking powder 1-1/2 tsp salt 1/2 c nuts Combine eggs, sugars, peanut butter, shortening and vanilla; blend thoroughly. Add dry ingredients; mix only until dough is smooth. Spread evenly in two lightly greased 15 1/2 x 10 1/2 x 1" jelly roll pans (or three 13 x 9 x 2"). Sprinkle with peanuts. Bake in moderate oven 350 25 minutes. Cut in 3 x 1" bars and cool in pans on racks. Makes about 8 dozen.

1 cup sugar 1 cup brown sugar 1 cup butter or margarine 2 eggs 1 1/2 tsp vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 12 oz bag of milk chocolate chips In a large bowl add sugars, eggs, melted butter & vanilla. Mix well. Then I add salt and baking soda and mix well again. Then add flour and last add chocolate chips. Bake at 375 for 10 to 12 minutes. I know that is not the normal way to do things, but that is how I have done it for years and we love them.

2 squares unsweetened baking chocolate 1/2 c butter 1/2 c applesauce 2 eggs beaten 1 c brown sugar firmly packed 1 tsp vanilla 1 c sifted cake flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 c chopped walnuts Melt chocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9" square pan. Sprinkle with walnuts. Bake in moderate over 350 30 minutes. Cut in 2-1/4" squares and cool in pan on racks. Makes 16.

Baked 9" pie shell 1-1/2 c sugar 1-1/2 c water 1/2 tsp salt 1/2 c cornstarch 1/3 c water 4 egg yolks slightly beaten 1/2 c lemon juice 3 tbsp butter 1 tsp grated lemon rind 4 egg whites 1/4 tsp salt 1/2 c sugar Combine sugar, 1-1/2 c water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm. For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c sugar, beating until glossy peaks are formed. Stir 2 rounded tbsp. of meringue into lukewarm filling. Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling spreading evenly to edge of crust. Bake in slow oven 325...

3 c rhubarb finely chopped 3 c blueberries crushed 7 c sugar 1 bottle liquid fruit pectin Combine rhubarb and blueberries in large saucepan, add sugar, mix. Place over high heat; bring to full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes. Ladle into hot jars. cover at once with thin layer of paraffin. Makes about 9 half pints. This recipe was tested with frest rhubarb and unsweetened, frozen blueberries. Very good.

1 c buttermilk 1 tsp baking soda 2 c sugar 2 tbsp light corn syrup 1/4 cup butter or margarine 1 c chopped pecans Combine buttermilk and baking soda in 3-qt heavy saucepan. Let stand 20 minutes Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage. (236 to 238) it will turn a medium brown color. Remove from heat and cool to lukewarm. (110) Beat until mixture losses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8" pan. Cool until firm; then cut in 36 pieces. Makes about 1-1/2 pounds.

2 c cooked mashed butternut squash 1 c sugar 2 eggs beaten 1/3 c orange juice 1/3 c nonfat dry milk 1/2 c raisins 1/2 tsp salt 1/4 c melted butter Combine all ingredients and mix well. Pour into greased 1-1/2 qt casserole. Bake in moderate oven 350 until set, 60 to 65 minutes. To serve, sppoon out so every serving contains raisins (they sink to bottom of casserole.) Soooooooooooooo yummy.

2 c sifted flour 1 tsp salt 2/3 c shortening 1/3 c cold water 6 med apples 1 tsp cinnamon 1/4 tsp nutmeg 1 c sugar 4 tbsp butter or margarine 2 tbsp lemon juice 1 c hot water Combine flour and salt. cut in shortening until about the size of small peas. Add cold water, a little at a time, mixing with fork until particles form a ball when pressed together. Roll out on lightly floured board 1/8" thick. Cut in 6" circles. Peel and core apples; place 2" apart in greased casserole or 13"x9"x2 pan. Combine cinnamon, nutmeg and 1/2 c sugar. Divide mixture and put in centers of apples. Dot with 2 tblsp . butter. Fit pastry circle over each apple, barely tucking it under. Prick pastry in several places. Bake in very hot over 450 about 25 minutes. Reduce heat to 350. Remove from oven. Meanwhile, combine remaining 2 tblsp . butter, add hot water. Simmer 5 minutes. Pour over dumplings; return to oven at once and continue baking 15 minutes, or until apples are tender. Serv...

1-1/2 lb almond bark 12 oz. semisweet chocolate chips 12 oz. milk chocolate chips Melt in double boiler. Cook and add 2 lbs of spanish peanuts. Drop by soppon on wax paper.

1 cup flour 3 tsp baking powder 1/2 tsp salt 1 tbsp sugar 1 cup milk 1 egg 2 tbsp oil 1 tsp vanilla Mix together and enjoy!!

1 frying chicken or 6 breasts or 6leg thigh quarters 1 cup flour black pepper and garlic powder season all paprika cayenne pepper 1/2 cup butter Preheat oven to 425 In a ziploc bag, combine 1 cup flour, 1/4 tsp. black pepper, a pinch of cayenne pepper (add as much kick as you like), 1/2 tsp paprika and 1/2 tsp season all. Close bag and mix. Shake chicken in bag. Put butter in 9x13 baking dish and place in oven until butter sizzles. Place chicken in dish. Back 30 minutes; turn reduce heat to 325 and back for 35-45 minutes longer or until chicken is cooked through.

6 baked potatoes 3 cups finely shredded cabbage 1/2 cup chopped onion 1 tbsp olive oil 3 cloves garlic 3 tbsp butter 1/4 tsp salt 1/4 tsp pepper 2/3 cup sour cream When potoes are cool after baking, cut a neat oblong "lid" in the top of each one and scoop out the pulp. Leave about 1/3 inch. Put pulp in bowl. In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings. Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells. Place potatoes in a shallow baking pan. Bake in a 425 degree oven for 15 minutes. Place saved lid lightly on top and serve.

2 cups elbow macaroni 1 onion cut up 1-1/2 lb hamburger 2 cans tomato soup 3/4 c grated cheese put 1-1/2 cups water and macaroni in saucepan; bring to a boil. Cook until done. Saute onion; remove onion and fry meat. I fry the two together. Add soup, onion and macaroni. Put into casserole; top with cheese. Bake in 350 degree oven 20 minutes. Yield 8 servings This recipe is from a Mormon cookbook. Edna M Nielson , Ephraim West Ward, Ephraim, Utah

2/3 c shortening 1 c sugar 2 eggs slightly beaten 1 tbsp grated orange peel 2-1/4 c sifted cake flour 1/2 tsp salt 1/2 tsp baking powder 1/2 c orange juice 1/2 c chopped nuts Cream together shortening and sugar. combine eggs, creamed mixture and orange peel. sift together flour, salt and baking soda. Add to creamed mixture alternately with orange juice; mix until well blended. Add nuts Drop by tablespoonfuls about 2" apart onto greased baking sheet. Bake in moderate over (375) 10 minutes, or until golden brown. Remove cookies and cool on rack. Makes 3 dozen. Orange Icing: Blend together 2-1/2 tblsp . butter or regular margarine and 1-1/2 c sifted confectioners sugar. Stir in 1-1/2 tblsp orange juice and 2 tsp. grated orange peel. Blend until smooth. These are yummmy

2 pkgs lemon jello 2 c boiling water 2 c seven-up 2 bananas, sliced 1-1/2 c tiny marshmellows 1 (13-1/2 oz) can crushed pineapple, drain and save juice Dissolve jello in hot water and cool. Add 7-up and remaining ingredients. Pour into 13x9 inch pans and place in refrigerator while making the following topping. Topping 1/2 cup pineapple juice (use orange if needed) 1 egg beaten 2 Tbs flour 1/2 c sugar 1/2 pt cream whipped Combine dry ingredients and whip into the juice and egg. Cook until thick-cool. Fold in whipped cream and spread on top of salad. serve or save

2 c shortening 1-1/2 c sugar 1-1/2 c brown sugar firmly packed 4 eggs 2 tsp vanilla 4 c sifted cake flour plus 2 tsp baking soda 2 tsp salt 4 c quick-cooking oats 1 6 oz semisweet chocolate chips 1 c nuts 1/2 c milk or buttermilk Cream shortening. Add sugars gradually, beating until light and fluffy. Beat in eggs and vanilla. Blend in sifted dry ingredients, mixing thoroughly. Stir in oats, chocolate chips and nuts. Drop by rounded teaspoons about 2" apart onto greased baking sheet. Bake in moderate oven (375 degrees) 9 to 12 minutes. Remove cookies and cool on rackes. Makes 8 dozen

4 c sugar 2 c light corn syrup 1/2 tsp salt 4 c heavy cream 1 (14-1/2 oz) can evaporated milk (1/-2/3 c) 1 square semisweet chocolate 1 square unsweetened chocolate 1 Tbs vanilla 1 c finely chopped nuts (optional) I don't use chocolate confection coating or chocolate for dipping Combine sugar, corn syrup, salt and 2 c cream in 6-qt heavy saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Slowly add remaining 2 c cream, stirring constantly. When mixture reaches the soft ball stage (232 degrees), slowly pour in the evaporated milk, making sure the candy mixture never stops boiling. Stir gently while you add the evaporated milk. Add the chocolates; cook to the firm ball stage (248 degrees). Remove from heat. Add vanilla and nuts. Pour half of candy into buttered 8" pan; pour the other half into buttered 15-1/2 x 10-1/2 x 1" jelly roll pan. When cool and firm, cover candy in jelly roll pan with foil and place in refrigerator. Use this for dippin...

1 c warm unseasoned mashed potato 1/2 tsp salt 2 tsp vanilla 2 lbs confectioners sugar 1 lb chocolate confection coating or chocolate for dipping 2/3 c ground salted peanuts, or 1 c shredded coconut Combine potato, salt and vanilla in a 4-qt, mixing bowl. Sift confectioners sugar over potato, stirring and adding about 1 c at a time. Mixture will liquefy when sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it even though all the sugar has not been added (likewise, add more sugar if needed). After kneading, cover with a damp cloth; chill until a small spoonful can be rolled into a ball. Shape in small (1/2") balls. Kip balls in melted chocolate, then roll in peanuts or coconut. Makes about 8 dozen 1/2" balls or 2 lbs.

Baked 9" pie shell 1 env unflavored gelatin 1/2 c sugar 1/4 c flour 1/4 tsp salt 1-3/4 c milk 1/2 c heavy cream 3/4 tsp vanilla 1/4 tsp almond extract 3 egg whites 1 c flaked coconut Combine gelatin, 1/2 c sugar, flour and salt in medium-size saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat, cool. If mixture becomes too stiff, beat with mixer or rotary beater until smooth. Whip cream; fold it, the vanilla and almond extract into cooked mixture. Beat egg whites until frothy. Gradually add remaining 1/2 c sugar, beating until egg whites are stiff but not dry. Fold egg whites and coconut into gelatin mixture. Turn into pie shell. Chill 3 to 4 hours, or until firm. To serve, decorate with pieces of maraschino cherries. This pie was given to George Young by Ida Tolbert for Christmas 1997. She told me later she had won 1st place with this recipe.

1-1/2 lbs. hamburger 1 egg 1pkg beef flavored rice-a-roni To rice-a-roni add hamburger and egg. Make into meatballs and brown. Drain, add spice pkg to 2-1/2 cups hot water and add to browned meatballs in a frying pan. Simmer covered for 30 minutes.

Sprinkle 2-1/2 cups sliced cooked potatoes with one tsp each sugar and vinegar. Add 1/2 c chopped onion, 3/4 cup mayonnaise , add salt and celery seed to taste. Toss. Fold in 2 hard cooked eggs, sliced. Chill Serves 4.

1 c shortening 1 c peanut butter 1 c sugar 1 c brown sugar 2 eggs 2-1/2 c flour 1 t baking powder 1-1/2 t soda 1/2 t salt Mix shortening, peanut butter, sugar and eggs. Sift flour, baking powder, and salt into the mixture and mix well. Bake on ungreased pan 350 degrees for 10-15 minutes. I think this is the best peanut butter cookie recipe ever!!

5 lg potatoes 3 T butter 1 can cream of chicken soup 1 c sour cream 1 c milk 3 T chopped green onions 3/4 c cheddar cheese 3/4 c corn flakes or dry bread crumbs 2 T melted butter 3 T parmesan cheese Boil unpared potatoes until tender. Drain and peel. Slice. Place in 9X13 pan. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions and cheese. Pour evenly over potatoes. Do not mix. Cover the top with buttered crumbs mixed with the parmesan cheese. Bake 30 minutes at 325 degrees. Makes 8 to 10 servings.

1 c shortening 3/4 c brown sugar 3/4 c granulated sugar 2 eggs 1 t vanilla 1 T hot water 1-1/2 c flour 1 t soda 1 t salt 2 c oatmeal 1 pkg chocolate chips Bake at 350 degrees for 10 minutes or until slightly browned. This is one that one of my roommates in college baked. I've made them ever since.

1 lemon cake mix 1-3 oz. pkg lemon jello 3 eggs 2/3 c oil 1-1/4 cup water Glaze Combine cake mix with jello. Add eggs, oil and water, mixing well. Beat with mixer for five minutes. Pour batter into greased and floured 9X13 pan. Bake at 350 degrees for 35 minutes or until done. While cake is baking combine ingredients for glaze. Glaze: 2 c powdered sugar juice of lemons Combine lemon juice with sugar, blending well. When cake is baked, remove from oven and poke holes with a fork. Drizzle glaze over top of cake while cake is still hot. Eat and Enjoy!

3 oranges 2 cups finely stredded cabbage 2 Tbls finely chopped onion 1/3 cup chopped watercress or 2 Tbls chopped parsley 1/3 cup mayonnaise 1/4 tsp salt Dash of celery salt 1-1/2 tsp vinegar Pepper to taste Cut oranges in halves, remove pulp, leaving good firm shells. Remove all membrane; cut up oranges sections to make one cup. drain. Combine mayonnaise with remaining ingredients; toss with cabbage mixture. Fill orange shells and refrigerate. Serve cold and crisp, garnished with watercress. Makes 6 servings. I have never used watercress and it still turns out delicious.

24 large cucumbers 1-1/2 cups salt 4 cups water Alum 1-1/2 pints white vinegar 8 cup sugar 1/2 tsp of oil of cinnamon 1-1/4 tsp oil of cloves whole cloves 1 oz. celery seed green food coloring Core and slice cucumbers in rings 1/4" thick; soak in brine solution of salt and water for three days. Drain and soak in ice water for three days, changing each day. Drain and simmer in fresh water with alum the size of a walnut for 30 minutes. Combine vinegar, sugar and oils; add seasonings in a bag and green coloring. Pour syrup over cucumbers; let stand. Reheat syrup and pour over cucumbers for each of two days. On third day, reheat syrup ; place cucumbers and syrup in jars and seal. Thanksgiving wasn't thanksgiving without these pickles.

10 oz. fresh spinach 1 pint strawberries, sliced 3 kiwis, peeled and sliced 1 handful, chopped macadamia nuts (optional) (If I don't have strawberries I'll use mandarin oranges) Dressing: 1/4 c vegetable oil 1 T rasberry vinegar 2 T rasberry preserves (I use any red fruit preserves I have on hand) Mix dressing and refrigerate for 15 minutes. Toss together with salad and serve. Serves 4

1/2 cup shortening 1 cup brown sugar (packed) 1 egg 1 t vanilla 1/2 t salt 1-3/4 cups flour 1/2 t soda 1/4 cup buttermilk 1 pkg (6 oz ) chocolate chips Heat oven 375 degrees. Mix throughly shortening, butter, brown sugar and beat until light and fluffy. Beat in egg and vanilla to blend well. Sift together flour, baking soda and salt. Add alternately with buttermilk to creamed mixture. Beat until smooth. Add chocolate pieces and mix well. Drop about 2" apart onto greased baking sheet. Flatten with a spoon. Bake 8 to 10 minutes, until lightly browned. Remove to cooling racks. Makes about 3 dozen. These are the cookies our kids were raised on.

2- 1/2 cups sifted flour 1- 2/3 cup sugar 1 tsp salt Sift together 2/3 cup shortening 3/4 c milk Beat together to blend and smooth. Stir in 31/2 t baking power. Add 1/2 cup milk, 3 eggs, 1 t vanilla. Beat until fluffy. Bake at 350 degrees 25-35 minutes. I think this a family favorite. Leo used to cook this cake in Korea on his mission.

1 c margarine 2-1/2 c flour 2 c brown sugar 2 eggs 4 t vanilla 1 t baking soda 3 c oatmeal 1-1/2 c choco chips 1 14 oz can sweetened condensed milk 2 T margarine 1/2 c chopped walnuts Beat 1 c margarine on medium speed for 30 seconds. Add half of the flour, all of the brown sugar, eggs, and 2 t vanilla and baking soda. Beat on low until combined. Beat in remaining flour. Stir in oats. On low, cook choco chips, milk, and 2 T margarine until chocolate is melted, stirring occasionally . Remove from heat, add 2 t vanilla and nuts. Pat 2/3 of oat mixture into an ungreased 15X10X1 pan. Then chocolate mixture. Dot with remaining oat mixture. Bake at 350 degrees for 25 minutes.

1 cup flour 1/2 to 1 cup sugar 1 teaspoon Baking Powder 3/4 teaspoon salt 1 unbeaten egg 1/3 cup melted shortening Put over any fruit. I used to fix this a lot when the children were all home.

1 c white sugar 1 c brown sugar 1 c Karo syrup 1 can sweetened condensed milk 1 c marjarine 1 pinch salt 1 dash vanilla Cook until firm ball stage stirring constantly. Pour in buttered pan. I don't have (or need) a candy thermometer so I use the cold water test to cook until a firm ball. Here is a link that will tell you how to do the cold water test: http://www.exploratorium.edu/cooking/candy/sugar-stages.html

8 oz. cream cheese, softened 1 can sweetened condensed milk 1/3 c lemon juice 1 tsp vanilla Beat together and pour into 9" graham cracker crust. Pour can of cherries over just before serving. Here is a recipe for graham cracker crust: 1 c fine graham cracker crumbs 3 T sugar 1/4 c melted butter Mix together and press into pie plate.

9 inch Beat slightly 3 eggs add milk 2 2/3 Tbsp mix together flour 4 Tbsp sugar 2 cups nutmeg 3/4 tsp Mix with egg mixture. Stir Rhubarb 4 cups. Dot unbaked pie shell with butter. Cover filling with lattice top. Bake 350 degrees for 1 hour. I think this is my favorite pie. 8 Inch pie Beat slightly 2 eggs add milk 2 Tbsp mix together Flour 3 Tbsp sugar 1-1/2 cups nutmeg 1/2 tsp mix with egg mixture Stir Rhubarb 3 cups Dot unbaked pie shell with butter. Cover filling with lattice top. Bake 350 degrees for 1 hour

2 lbs sausage or humburger or combination of both 2 lg onions 1 med stock celery 2 green peppers Brown above ingredients until yellowish. 9 c boiling water 3-2 oz. pkg lipton chicken noddle soup 2 c raw rice 1 c chopped almonds 1 can water chestnuts Put together in casserole. Bake at 350 degrees for 1 1/2 hours.

1/2 cup shortening 1 1/2 cups flour 1 c brown sugar or white sugar 1 tsp soda 2 eggs 1/4 tsp salt 1 cup mashed bananas 1/2 cup chopped nuts or chocolate chips Mix shortening and sugar, beat in eggs, bananas, sifted flour, soda and salt. Then add nuts. Cook 40 -60 minutes in moderate oven (350 degrees.) I got this recipe just after I was married and was going to LDS business college in 1963. I do use white sugar and chocolate chips.

2 c crushed pretzels 2 T sugar 3/4 c butter, melted Filling: 8 oz. cream cheese, softened 9 oz cool whip thawed 1 c sugar Jello: 6 oz strawberry jello 2 c hot water 20 oz. frozen strawberries Crust: Mix crushed pretzels, melted butter, and sugar. Transfer mixture into a 9" round or a 9X10 glass pan. Bake 10 minutes at 400 degrees. Cool completely. Filling: Blend cream c heese , cool whip and sugar. Spread half of the cream cheese mixture over pretzel crust. Stand whole pretzels up around perimeter of pan. Spread remaining cream cheese mixture behind pretzels around perimeter. Jello layer: Mix jello and water according to package directions. After jello is dissolved add strawberries. pour over cream cheese layer and refrigerate overnight.

1 can creamed corn 1 can kernel corn, undrained 1 c sour cream 2 eggs 1 box jiffy cornbread mix 1 stick margarine, melted. Whisk together. Pour into greased 9?13 dish. Bake at 350 degrees for 50-55 minutes. Haven't baked this one myself. Had it at a friends and liked it enough to ask for the recipe.

1 T Yeast 1 1/2 c warm water 2 T sugar 1/2 t salt Dissolve yeast in upper ingredients. 3 c flour Mix and knead for 3 minutes. Let rest for 10 minutes. Melt cube of butter and pour 1/2 of it on a cookie sheet. Cut Short Way. Pour other 1/2 of butter on top of dough. Season with ample garlic salt and parmesan cheese. Let rest for 10 minutes. Bake at 375 degrees to 20 minutes. The great thing about these bread sticks are that they taste great and can be done in just about an hour from start to finish. You don't have to think too far ahead to get them done and put warm on the table.

This Brownie recipe is a cake brownie that needs to be frosted. NOT to be confused with a nice oooooeeeyyy goooeeeyyy fudgy brownie! This is a very good recipe, that makes 2 9X13 pans of brownies. For some reason the recipe doesn't work when halved. REALLY!! I've tried it. 2 1/2 c sugar 2 c flour 1/2 c plus 2 T Cocoa 1/2 t salt 6 eggs 1 T vanilla 1 c nuts 1 1/2 stick margarine 1/2 c shortening Mix dry ingredients together and add melted shortening and margarine and beat well. Add eggs, and vanilla and beat well. Add nuts. Bake at 350 degrees for 25 minutes. Makes 2 9X13 pans. Cool and Ice with your favorite chocolate Frosting. (There is usually a recipe on the back of the powdered sugar bag).

1 c packed brown sugar 1/2 c shortening 1/4 c sour cream 1 egg 1 3/4 cup flour 1/2 t baking soda 1/2 t salt Mix brown sugar, shortening, sour cream and eggs. Stir in flour, baking soda and salt. Heat oven to 400 degrees. Drop dough by tsp full about 2 inches apart onto ungreased cookie sheet. Bake until lightly brown. Cool. Here's where it gets good!! Frosting: 1/4 c butter 2 c powdered sugar 1 t vanilla 1 to 2 T milk Heat butter in saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth. Frost cookies. These, I think are one of my favorites!

2 c flour 1 c butter 1/2 c heavy cream Let sit for an hour. Roll out and cut with little cookie cutter (I like hearts). Poke with a fork to make a 'holey" surface. Cook until lightly browned. 350 degrees for ????. Frosting: 3 3/4 c powdered sugar 1/2 c butter 3-4 T milk almond flavoring These are a surprise when you taste them. You know (because you made them) that they are almond, but there will be chit-chat about the mysterious flavor. Very Good!

2 c flour 1 T Baking Powder 1 t salt 2/3 c milk 1/3 cooking oil Knead 8 -10 times spread out on pizza pan, add favorite pizza toppings and 425 degrees. 15-20 minutes. This is a biscuit pizza. No yeast. Great for when you are in a hurry.

1/2 c shortening 1 1/2 c sugar 2 eggs Cream above ingredients. 2 c applesauce 3 T Cocoa 1 t salt 1 t soda 1/2 t cinnamon 6 oz choc chips Mix all and put into a greased 9X13 pan. Sprinkle with 2 T sugar and 6 oz chocolate chips. Bake at 350 degrees for 35 to 40 minutes. Drizzle with 1 c powder sugar mixed with 1/4 c water. Tips: In a hurry I've made this with a boxed chocolate cake and then treat it with the same topping and drizzle as the homemade cake.

3 chicken breasts 12 oz curlyroni pasta, multicolored 3 ribs celery, sliced thin 4 green onions, sliced 1 carrot, grated 1 cucumber, peeled and sliced 1 c mozarrella cheese, grated Dressing: 1/2 c redwine vinegar 1/2 c salad oil 1/2 c sugar 1 t salt 1 t pepper 1 t accent Prepare salad the night before and add half of the dressing. Add the remainder of the dressing just before serving. Serves 8-10 My family LOVES this one! Note: If you tried my salad and asked for the recipe, I guess I should tell my little changes . . . when I'm cooking my chicken I always liberally add onion powder and season all salt to it. I barely cook it til it's done so it will be nice and tender. I fry it with no oil, it cooks in its own juices. Also I don't add green onions because members of my family don't especially enjoy them. AND we LOVE the dressing so I always beef it up, using 3/4 cup of the 1st three ingredients. It is very important to add the remainder of the dressing just bef...

5 med. potatoes 2 stalks celery 1 onion 2 6 1/2 oz can minced clams 12 T flour 1 1/2 stick butter (I don't use margarine ) 4 c milk dash of salt dash of pepper Cut and dice vegetables. Cook in Clam juice and just enough water to cover them. Cook until tender. Melt butter, add flour, salt and pepper and milk. Heat until thick. Add veges, all the liquid and clams. Heat and serve. Tips: I've learned that over heated clams will be more chewy . . . just heat them up, don't chewify them!

1 c shortening 1 c white sugar 1/2 c brown sugar 2 eggs 1 tsp vanilla 2 c sifted flour 1 t salt 1 t soda 1 6 oz bag chocolate chips Cream shortening and sugars, add eggs and beat well. Stir in remaining ingredients and drop by tsp onto an ungreased cookie sheet. Bake at 375 degrees for 8 min. Makes 5 dozen. Tips: I think the secret to a good cookie is to not over beat it once the dry ingredients have been added. You notice it says, stir in remaining ingredients, not beat in!! Your cookies won't go flat if you just stir in those final ingredients. I don't overcook my cookies either. They stay softer that way. Yummmm