A Collection

Of

Favorite Recipes

By the
Cedar Hill Baptist Church
154 Chestnut Grove Road
Dillsburg, PA 17019
 Table of Contents

Breads, Rolls & Breakfast 3

Cakes, Cookies and Pies 9

Casseroles 27

Meats & Main Dishes 33

Soups, Salads & Sauces 45

Vegetables 57

2
Bannock Jodi Holland
3 c. flour c. shortening
c. sugar 1 c. milk
3 tsp. baking powder
Mix dry ingredients; cut in shortening until crumbly. Warm milk and stir into flour mixture.
Shape into 12-14 rounds. Bake on a sprayed cookie sheet for 20-25 minutes at 400* This is
considered trail bread. It is very much like a biscuit only heavier.

Bed & Breakfast Rolls Dorothea Baumbach

Frozen dough 1 c. butter
1 pkg. butterscotch pudding 1 c. brown sugar
Walnuts or pecans

Grease a bundt pan, line with chopped walnuts or pecans. Place 14 or 15 frozen dough rolls in
pan, sprinkle with pudding. Melt butter; stir in brown sugar and pour over dough. Cover lightly
and let set on counter over night or until dough rises. Bake at 350* for 15-20 minutes.

Authentic Red Lobster Biscuits Dorothea Baumbach

2 c. buttermilk baking mix c. butter, melted
2/3 c. milk c. garlic powder
c. shredded cheddar cheese

Combine baking mix, milk & cheese in large bowl. Stir with wooden spoon until soft dough
forms. Beat vigorously for 30 seconds. Drop by heaping tablespoonful on a ungreased cookie
sheet. Bake at 450* for 8-10 minutes or until golden brown

Restaurant Style Biscuits Paula Blessing

2 c. Bisquick 1 tbsp. minced garlic
2/3 c. milk tsp. garlic powder
1 c. grated cheddar cheese 1 tbsp. dried parsley flakes
2/3 c. melted butter

Preheat oven to 450*. Mix together bisquick, milk, cheese and garlic. Drop by teaspoon full on
ungreased cookie sheet. Bake in middle rack of oven for about 10 minutes (or until brown). Mix
together melted butter, garlic powder and parsley flakes. Brush gently over the biscuits as soon
as they come out of the oven. Serve hot. Makes 9-12.

3
7-Up Biscuits Sylvia Binner
4 c. Bisquick 1 c. 7-Up
1 c. sour cream c. melted butter

Mix together bisquick, sour cream, 7- Up; dough will be very soft. Knead and fold dough with
baking mix; pat dough out and cut biscuits using a round cookie cutter. Melt butter in bottom of
cookie sheet or 9x13 casserole dish. Place biscuits on top of melted butter and bake at 425* for
12-15 minutes or until brown.

Bran Muffins Donna Bishop

1 c. all bran cereal 1 c. flour
1 c. milk c. sugar
1 egg 3 tsp. baking powder
1/3 c. shortening 1 tsp. salt

Combine cereal and milk; let set for 3 minutes. Add remaining ingredients & mix together. Fill
muffin tins full. Bake at 400* for 25 minutes.

Gourmet Lemon Poppy Seed Muffins Joyce Fink

c. butter or margarine 1 1/8 tsp. baking powder
c. sugar tsp. salt
2 lg. eggs, separated tsp. baking soda
1 tsp. fresh grated lemon rind c. buttermilk
1 tsp. vanilla 2 tsp. poppyseeds
1 1/3 c. flour

Cream together butter and sugar. Add 1 egg yolk at a time, lemon rind and vanilla. Alternate
dry ingredients and buttermilk; blend until combined but do not over beat. Beat egg whites until
stiff peaks form. Stir in of egg whites then fold in remaining whites. Bake in muffin pan for
350* for 30-35 minutes.

Wild Plum Muffins Donna Bishop

2 c. flour 3 eggs
1 c. crushed walnuts c. sugar
2 tsp. allspice 2 small jars plum baby food

Combine all ingredients except flour. Mix well and then add flour at a time; blend by hand.
Spray mini muffin pans; spoon mixture to full; bake at 350* for 10 minutes. Yields 1 dozen.

4
Breakfast Casserole
1 loaves white bread 1 tbsp. salt
1 lb. Velveta cheese c. butter, melted
1 lb. deli ham (cut in small pieces) 2 c. milk
8-9 eggs

Remove crust from bread. Grease 9x13 pan with butter. Line pan with squares of bread,
sprinkle ham and cheese; then another layer of bread. Mix eggs, salt, butter & milk; pour over
bread layer. Cover and bake at 375* for 30-45 minutes; uncover and continue baking for another
15 minutes.

Breakfast Casserole Helen Stoner

8 slices of bread 2 c. sharp cheddar cheese
10-12 eggs Swiss cheese slices
2 c. milk

Cube bread and place in a greased 9x13 pan. Beat eggs; add milk then stir in cheddar cheese and
pour over bread. Top with slices of Swiss cheese. Bake at 350* for 45 minutes.

Breakfast Casserole Donna Bishop

6 eggs 1 tsp. dry mustard
1 tsp. salt 1 lb. sausage, browned
5 slices bread, cubed 2 c. milk
1 c. mild shredded cheddar cheese

Wisk eggs in medium bowl; add salt, milk & mustard, mix well. Grease 9x13 baking dish. Place
bread cubes in bottom of dish, then a layer of sausage. Sprinkle grated cheese over meat; pour
egg mixture over top of cheese. Refrigerate over night. Bake at 350* for 45 minutes. Let stand
5 minutes before serving.

5
English Muffin Bread Donna Bishop
5 c. all purpose flour (divided) tsp. baking soda
2- 1/4 oz. envelopes active yeast 2 c. warm milk, 120-130 degrees
1 tbsp. sugar c. warm water
2 tsp. salt cornmeal for dusting

In large bowl combine 2 c. flour, dry yeast, sugar, salt and baking soda. Add warm milk and
water; beat on low speed 30-40 seconds, scraping sides of bowl occasionally. Then beat on high
speed for 3 minutes. Stir in remaining flour (batter will be stiff). Grease 2 loaf pans 8 x 4 x
2 ; dust bottom and all sides with cornmeal. Spoon batter into pans evenly, sprinkle generous
amount of cornmeal on top. Cover with tea towel and set aside in warm area for 45 minutes until
doubled in size. Bake in preheated oven 375* for 35 minutes or golden brown on top. Remove
from pans and let cool on rack.

Ham Muffins Donna Bishop

1 c. flour c. ham, cooked & cut fine
2 tsp. baking powder 2 eggs
1 tbsp. sugar 1 c. milk
tsp. salt 3 tbsp. shortening, melted
c. wheat bran

Mix together flour, baking powder, sugar & salt; stir in bran & ham. Beat eggs, add milk and
shortening. Add to dry ingredients and stir gently, only until mixed together. Fill muffin tins
that have been well greased 2/3 full. Bake in moderate oven 360* for about 25 minutes; serve
with hot butter.

Overnight Egg Casserole Paula Blessing

8 slices bread, cubed 2 c. milk
lb. cheddar cheese, shredded 1 tbsp. prepared mustard
1 lb. pork sausage or Italian sausage 1 can cream of mushroom soup, undiluted
4 eggs c. chicken broth

Place bread cubes in greased 13x9x2 baking dish. Sprinkle with cheese; set aside. Brown
sausage over medium heat; drain fat. Crumble sausage over cheese and bread. Beat eggs, milk,
mustard, soup & broth; pour over sausage. Cover and refrigerate over night or at least 2-3 hours
before baking. Bake at 350* for 50-60 minutes or until set. Serves 6-8.

6
Baked Oatmeal Peggy Cook
2 eggs 1 c. milk
c. oil 2 tsp. baking powder
1 c. sugar Pinch of salt
3 c. oatmeal

Mix together eggs, oil & sugar; add remaining ingredients. Stir until well blended. Pour into a 2
quart casserole; may add any kind of fruit. Bake at 350* for 30 minutes.

Quick Breakfast Puffs Donna Bishop

2 eggs 1 c. flour
1 c. milk 3 tsp. baking powder
1 tbsp. shortening, melted tsp. salt

Beat eggs, add milk and shortening. Sift flour, salt & baking powder twice. Add liquid and beat
2 minutes. Pour into hot, well greased muffin pan. Bake at 400* for 20 minutes; serve warm
with real butter, honey or cinnamon butter.

Bacon & Egg Quiche Helen Stoner

1 unbaked pie shell 1 c. grated cheese
4 eggs 6 bacon slices, cooked
1 c. half & half cream Optional: paprika

Mix together eggs, cream, cheese; crumble bacon and add to egg mixture. Pour into pie shell;
sprinkle with paprika. Bake at 325* for 35-40 minutes.

Quiche Donna Bishop

5 oz. can of milk (can use regular milk) 2/3 c. small cubed cooked ham
2 large eggs Pinch of salt
c. fine grated Swiss cheese tsp. black pepper
c. fine grated cheddar cheese
Optional: chopped very fine green pepper, onion, parsley

Mix all ingredients together. Spray an 8 pie tin with Pam or rub with buttered. Pour into pie tin
and bake at 350* until firm to the touch or knife comes out clean from center.

7
Mini Sausage Quiche Donna Bishop
c. butter or margarine, softened
3 oz. cream cheese, softened
1 c. all purpose flour

Blend together the above ingredients to make pastry dough; refrigerate for 1 hour. Then make
24 - 1 inch balls; press into a mini muffin tin.

lb. Italian sausage 1 c. half & half

1 c. grated Swiss cheese tsp. salt
1 tbsp. fresh chives, chopped pinch of cayenne pepper
2 eggs

Fry sausage until brown; drain grease. Place an even amount in each mini cup. In a small bowl
mix together remaining ingredients; spoon into each mini muffin pastry shells. Bake at 375* for
30-40 minutes or until set. Remove from pan and serve hot. Refrigerate leftovers.

Pancake Squares Liz Noss

c. milk 1 c. flour
2 tbsp. melted butter 2 tsp. baking powder
1 large egg tsp. salt
1 tbsp. sugar

Preheat oven to 350*. Lightly grease an 8x8 baking dish. In a large mixing bowl, beat together
milk, butter and egg. Add sugar, gradually beat in flour. Carefully stir in the baking powder and
salt. Pour batter into prepared pan. Bake for 20-25 minutes. Perfect for brunch; serves 4-6.
Recipe easily doubles for a 9x13 dish.

Tortilla de Patatas Torres

5 eggs salt
5 large potatoes Optional garlic cloves
1 Spanish onion, chopped ham
Extra Virgin Olive oil peppers
cheese

Clean potatoes, peel and chop them into thin layers. Laminate the onion in olive oil, best done on
low heat; add potatoes and continue cooking until lightly browned. Remove potatoes from heat
and drain on paper towels. Beat eggs and add salt. Pour potatoes into the beaten egg mixture
making sure that the eggs cover the potatoes. Pour a little oil in pan and when heated add the
potato and egg mixture; cook about 3 minutes. With the help of a lid or plate same size as pan,
turn the tortilla. This is best done with one quick move and without hesitation; otherwise youll
have half-liquid tortilla all over the place. Continue cooking for another 2 minutes and remove
from heat. The egg inside should be done, yet not too dry, as the tortilla is much tastier when its
slightly juicy. Serves 4.

8
Apple Cake Evelyn McDonel
4 large apples (peeled & sliced) (Granny Smith or Golden Delicious)
2 tsp. cinnamon
c. sugar

Mix above together and set aside

3 c. flour 4 eggs
2 c. sugar 3 tsp. baking powder
1 c. Wesson oil c. orange juice

Mix above ingredients together and beat until smooth. Grease & flour a tube pan; pour
half of batter into pan and add half apple mixture, layer remaining batter and apple
mixture. Bake at 350* for 11 hours. Check with toothpick to see if done.

Apple Crisp Evelyn McDonel

5-6 apples 1 egg
1 c. flour tsp. salt
- 1 c. sugar 1/3 c. butter (melted
1 tsp. baking powder cinnamon

Slice apples, put in bowl and mix some sugar and cinnamon with apples. Let sit for 10
minutes. Put in a 9x9 baking dish. Mix flour, sugar, baking powder, egg and salt; crumb
mixture; sprinkle over apples. Pour butter over mixture and sprinkle top with cinnamon.
Bake at 350* for 30-40 minutes.

Apple Dumplins Joyce Fink

12 apples
pastry mix

Peel apples; cut in half and core. Fill each apple with sugar and a dot of butter; sprinkle
with cinnamon. Wrap in pastry dough.

Syrup: c. sugar
c. water
tsp. vanilla

Boil together and pour over dumplins. Bake at 350* for 45 minutes or until crust is
brown.

9
Banana Bread Amy Foster
1 c. sugar 2 c. flour
lb. butter tsp. salt
2 eggs, beaten tsp. baking powder
2 mashed ripe bananas tsp. baking soda
1 tsp. vanilla 1/3 c. + 1 tbsp. sour cream

Preheat oven at 325*. Cream butter and sugar; add eggs, bananas & vanilla, mix well.
Add dry ingredients; mix well. Add sour cream; mix well. Bake in a greased loaf pan for
1 hours or until toothpick comes out clean.

Black Bean/Chocolate Cupcakes Destinee Gunther

1 (15.5 oz.) can of reduced sodium black beans
4 eggs
1 tbsp. vanilla extract
5 tbsp. unsalted butter or coconut oil
c. cane sugar
5 tbsp. special dark cocoa powder
1 tsp. baking powder
tsp. baking soda
12 Reeses Peanut Butter cups

Preheat oven to 350*. Line a 12 cup muffin pan and spray with cooking spray. Blend
beans, 2 eggs, vanilla and sugar in the food processor or blender on high until completely
blended. In a small bowl combine the cocoa powder, baking powder and baking soda. In a
large bowl beat the butter or coconut oil until fluffy. Add remaining 2 eggs and beat well;
add bean mixture and dry ingredients; mix for 1-2 minutes. Pour the batter into the
prepared pan and place a Reeces cup on the top. Bake for 20-25 minutes; allow them to
cool. Frost with your favorite peanut butter icing and top with a mini peanut butter cup.

Black Bottom Cup Cakes Paula Blessing

1-8 oz. cream cheese Dash of salt
1 egg 1-6 oz. pkg. chocolate chips
1/3 c. sugar

Combine above and beat well. Stir in chocolate chips; set aside.

1 c. flour 1 tsp. baking soda

c. cocoa 1 tsp. salt
1 c. sugar 1 tbsp. vinegar
1 c. water 1 tsp. vanilla
1/3 c. oil

Combine above ingredients and beat well. Fill muffin cups 1/3 full of chocolate batter; top
with 1 heaping tsp. of cream cheese mixture. Bake at 350* for 30 minutes. No icing
required.
10
Butterflies (cookies) Joyce Fink
c. butter 1 egg yolk
c. sugar Clear jelly
2 c. flour

Cream butter and sugar. Add beaten egg yolk; add flour gradually. Roll in balls the size
of walnuts. Make depressions in center with thumb. Fill with jelly. Let stand overnight or
2-3 hours in refrigerator. Bake 8 minutes at 400*. Makes about 3 dozen.

Buttermilk Pie Barbara Leaman

c. butter, melted 1 tsp. vanilla
1 c. sugar tsp. nutmeg
3 tbsp. all purpose flour tsp. salt
3 eggs, beaten 1 unbaked 9 pie shell, deep dish
1 c. buttermilk

Preheat oven at 350*. Combine all ingredients and whisk. Pour into pie shell and bake 45-
50 minutes. Cool completely; serves 8-10.

Carmel Corn Donna Bishop

10 c. popped popcorn tsp. vinegar
1 tsp. vanilla 1 c. butter
2 c. brown sugar tsp. baking soda
1 tsp. salt c. light corn syrup

Combine sugar, butter, corn syrup, vanilla, vinegar and salt in a medium sauce pan. Bring
to a boil, lower heat but keep it boiling. Boil for 7-8 minutes, remove from heat and stir in
baking soda. Put popcorn in large roaster pan, pour syrup over popcorn and stir well to
coat popcorn. Put in a 250* oven for 1 hour. Stir every 15 minutes. Cool on cookie sheets,
store in an air tight container.

Carrot Cake Paula Blessing

1 c. salad oil 2 tsp. cinnamon
4 large or 6 small eggs 2 tsp. baking soda
2 c. sugar 2 c. grated carrots
2 c. flour 1 c. raisins
1 tsp. salt 1 c. nuts

Beat eggs and oil; add dry ingredients and mix well. Pour into a 9x13 pan and bake in
oven at 350*. Let cool before icing.

Icing: 1 (8 oz.) cream cheese

4 tbsp. butter
1 tbsp. milk
1 tsp. vanilla
2 c. confectioners sugar
11
Cherry-O-Cream Cheese Pie Evelyn McDonel
1 (8 oz.) pkg. softened cream cheese 1 tsp. vanilla
1 can sweetened condensed milk 1 can cherry pie filling
1/3 c. lemon juice

Whip cream cheese until fluffy; add milk. Beat until well blended. Add juice and vanilla.
Pour into graham cracker pie shell. Chill 2-3 hours. Add cherry filling on top of pie.

Cherry Pudding Amy Foster

2 c. flour 1 c. sugar
1 tsp. baking powder 1 c. milk
1 tbsp. butter 2 c. sour cherries
1 egg

Combine flour, baking powder & sugar; cut in butter. Add egg and milk; stir in cherries.
Bake at 350* in an 8 inch square pan for 1 hour.

Chocolate Dainties Stephanie Forney

2 c. flour 1 egg
tsp. salt 1 tsp. vanilla
c. butter (1 sticks) 1 pkg. chocolate chips (12 oz. & divided)
c. sugar 2 c. chopped walnuts

Beat butter, sugar, egg and vanilla together. Blend in flour, salt, add 6 oz. of chocolate
chips. Shape into logs; bake 12-15 minutes at 350*. Cool and dip one end in melted 6 oz. of
chocolate chips and roll in nuts.

Easy Oil Chocolate Cake Paula Blessing

c. cocoa 1 tsp. baking powder
1 tsp. baking soda 1 tsp. salt
2 c. sugar 1 c. hot water
2 c. flour c. oil
2 eggs 1 tsp. vanilla

Combine all ingredients in mixing bowl. Mix on low speed until blended. Then on medium
speed until batter is well mixed. Batter will be thin. Pour into a 13x9x2 pan or 8-9 inch
layer pans. Bake at 350* for 30-35 minutes.

12
Magic Coconut Pie Sylvia Binner
c. Bisquick 1 c. coconut
c. sugar 1 tsp. vanilla
4 eggs 1 tbsp. butter, softened
2 c. milk

Combine all ingredients and pour into a 9 pie pan. Bake at 400* for 25-30 minutes until
custard sets. Cool.

Ginger Cookies Sylvia Binner

1 c. molasses (Brer Rabbit) 1 tbsp. ginger in molasses
1 c. brown sugar tsp. cream of tartar
1 c. milk flour (enough to make stiff dough)
1 tbsp. baking soda dissolved in milk 1 c. melted lard

Mix all ingredients together; add melted lard last. Roll about thick and cut with cookie
cutter. Bake in oven set at 400* for about 10 minutes.

5 Minute Microwave Peanut Butter Fudge Jessie Essick

1 lb. confectioner sugar 16 oz. peanut butter
c. milk 7 oz. marshmallow cream

Combine confectioner sugar & milk, microwave 6 minutes, after 3 minutes take out and
stir. Last 3 minutes watch carefully as it will boil over. Microwave peanut butter for 60
seconds; microwave marshmallow cream. Add peanut butter and marshmallow to the
confectioner sugar;
Stir completely and pour into buttered square pan. Let stand at room temperature until
cool.
Refrigerate.

Moms Moist Chocolate Cake Donna Bishop

2 c. granulated sugar 1 tsp. baking powder
c. vegetable oil 2 tsp. baking soda
2/3 c. cocoa pinch of salt

Combine above ingredients; blend well; then add:

2 lg. eggs 1 tsp. vanilla

1 c. sweet milk 2 c. flour

Blend together, do not over beat. Add:

1 c. flour
c. very hot water

Prepare 2 (8 inch) cake pans or 9x13 pan. Pour into pans and bake approximately 35
minutes at 350*. Touch top of cake and if it springs back it is done. Cool and icing with
your favorite icing.
13
Chocolate Chip Cookies (diabetic) Donna Bishop
1/3 c. butter or margarine (softened) tsp. baking soda
1 egg tsp. salt
1 tsp. vanilla c. all purpose flour
1/3 c. Equal Spoonful 2/3 c. semi-sweet mini chocolate chips
1/3 c. brown sugar

Beat butter until fluffy, add egg and vanilla, blend well. Mix in Equal spoonful, brown
sugar until combined. Add flour, baking soda & salt, mix well. Stir in chocolate chips.
Drop by
rounded tsp. full on ungreased baking sheet. Bake in a pre-heated oven at 350* for 8-10
minutes or until light golden brown, do not over bake. Place on cooling racks. Makes 2
dozen. 1 cookie dietary exchange starch, 1 fat.

Chocolate Icing DonnaBishop

2 c. brown sugar 2 tbsp. butter
1 c. flour 1 tsp. vanilla
3 heaping tbsp. cocoa powder tsp. salt

Mix all ingredients well on medium high speed. Add enough boiling water to make icing
spreadable; use 1 tbsp. at a time. Icing best when put on a warm cake.

Fresh Coconut Cake Joyce Fink

3 c. flour 1 c. milk
2 tsp. baking powder (heaping) 1 lb. confection sugar
tsp. salt 1 c. coconut, cut fine
1 c. butter or Crisco 1 tsp. vanilla
4 eggs, separated

Beat egg white until stiff; set aside. Cream butter and sugar; add egg yolks. Alternate dry
ingredients and milk; add coconut and vanilla. Fold in egg whites. Pour into 3 round cake
pans and bake at 350* for 30-35 minutes. Frost with your favorite icing; cake is very moist
and best if fresh coconut is used.

14
Coconut Cream Pie Joyce Anderson
(15 oz.) package refrigerated piecrusts 1 c. sweetened flaked coconut
c. sugar 2 tsp. vanilla extract, divided
c. cornstarch 2 c. whipping cream
2 c. half & half 1/3 c. sugar
4 egg yolks Garnish: toasted coconut
3 tbsp. butter

Fit a piecrust into a 9-inch pie plate according to package directions; fold edges under and
crimp. Prick bottom and sides of piecrust with a fork. Bake according to package
directions for a one-crust pie. Combine c. sugar and cornstarch in a heavy saucepan.
Whisk together half & half and egg yolks. Gradually whisk egg mixture into sugar
mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove
from heat. Stir in butter, coconut and 1 tsp. vanilla. Cover with plastic wrap, placing
plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into
prepared crust, cover and chill 30 minutes or until set. Beat
whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 c.
sugar and remaining 1 tsp. vanilla, beating until soft peaks form. Spread or pipe
whipped cream over pie filling. Garnish if desired.

Krazy Coconut Pie Donna Bishop

4 eggs 2 c. milk
c. margarine (melted) 2/3 c. Jiffy mix or Bisquick
c. sugar 2 c. coconut
1 tsp. vanilla

Combine above ingredients in mixing bowl and mix on medium speed with electric mixer
for 3 minutes. By hand, stir in coconut. Pour into 9 or 10 inch sprayed pie pan. Bake at
400* for 30 minutes; turn heat back to 350* and bake until golden brown and knife
inserted in center of pie comes out clean.

15
Date Nut Pinwheels Joyce Fink
c. soft butter 1 egg
c. light brown sugar 2 c. flour
c. granulated sugar 1/8 tsp. salt
tsp. vanilla tsp. baking soda

Cream butter, add sugar, vanilla and egg; beat until light & fluffy. Add sifted dry
ingredients and mix well. Chill until firm enough to roll half of dough. Roll each half on
floured waxed paper into 12x9 rectangle. Spread with filling; roll up tightly from end;
wrap in paper. Chill overnight. Slice 1/8 inch thick. Bake on lightly greased cookie sheet
at 360* for about 10 minutes.

Filling: 1 pkg. (6 oz.) pitted dates

c. sugar
Dash of salt
1/3 c. water
1 c. minced nuts

Cut up dates in small pieces. Add remaining ingredients and bring to a boil. Simmer 5
minutes stirring often. Add nuts and cool.

Dip for Fruit Donna Bishop

1 (8 oz.) jar marshmallow cream
2 (8 oz.) cream cheese
1 tbsp. lemon juice
tsp. nutmeg
tsp. cinnamon

Fold together all ingredients. Chill. Then serve with your choice of fresh fruit or you can
add 2 tbsp. of caramel for over ice cream.

Fruit Dip Donna Bishop

1-8 oz. cream cheese
c. brown sugar
1 tsp. vanilla

Cream together. Good for peaches, apples, strawberries and pears.

16
Grandma Paynes Doughnuts Joyce Anderson
1 c. sugar tsp. nutmeg or cinnamon
1 c. milk 2 tsp. baking powder
2 eggs (beaten fine as silk) 4 c. flour
Salt

Combine first 6 ingredients. Lightly stir in flour, roll on pie board not to thin. Cut into
diamonds, twists or rings. Drop with care the doughty things into heated Crisco 375*.
Dough will swell, watch with care the time for turning. Fry them brown just short of
burning. Roll in sugar, serve when cool.

Egg Custard Pie Paula Blessing

4 eggs, slightly beaten 3 c. milk (scalded)
tsp. salt tsp. vanilla
c. sugar nutmeg

Combine eggs, salt & sugar; add milk slowly; add vanilla. Pour into crust; sprinkle with
nutmeg. Bake at 450* for 10 minutes; reduce heat to 325* and bake for another 30-40
minutes.

No Sugar Diabetic Fruit Bars Paula Blessing

1 c. chopped dates 2 c. water
1 c. raisins c. margarine
1 c. chopped prunes

Place above ingredients in a 3 quart pan, bring to boil. Simmer 2 minutes. Cool.

Add: 2 c. flour 2 tsp. baking soda

4 eggs, beaten 1 tsp. vanilla
tsp. salt c. chopped nuts
2 tsp. cinnamon

Bake in a 13x9x2 pan at 325* for 40-45 minutes.

Golden Slate Cake Donna Bishop

3 c. Bisquick mix c. butter
1 c. lt. brown sugar (packed) 1-8 oz. cream cheese (softened)
c. flour tsp. salt
6 eggs 2 tsp. vanilla

Put all ingredients in a large bowl and mix on low speed for 1 minutes; then mix on
medium speed for 4 minutes. Spoon mixture into prepared 10 or 12 cup bunt pan; bake at
350* for 55 to 60 minutes. Use wooden tooth pick to test in center; if it comes out clean
cake is done. Drizzle with a lemon glaze.

17
Hawaiian Delite Cake Polly Myers
1 box Angel Food cake mix
1 (20 oz.) can crushed pineapple do not drain

Mix cake mix and pineapple with juice in a large bowl. Mix by hand, it foams up a lot.
Heat oven to 350*, lightly spray a 9x13 cake pan, pour cake into pan and bake for 30
minutes.

Heavenly Hash Donna Bishop

1 can pineapple (chunks or crushed) 1 pkg. dessert topping mix
1 can fruit cocktail 3 tbsp. salad dressing
1 can Mandarin oranges (15 oz.) 1 (3 oz.) pkg. cream cheese
1 sm. pkg. mini marshmallows c. sweetened coconut

Drain fruit; add marshmallows. Beat topping mix according to package directions. Mix
salad dressing & cream cheese together; add fruit mixture; fold in whipped cream. Chill
before serving; makes 12-14 servings. You can add cup chopped nuts for additional
crunch.

Hot Fudge Pudding Cake Bob Romito

1 c. sugar, divided 2 tsp. baking powder
7 tbsp. Hershey cocoa c. milk
tsp. salt 1 tsp. vanilla extract
1/3 c. butter, melted c. brown sugar, packed
1 c. all purpose flour 1 c. hot water

Heat oven to 350*. Combine c. sugar, flour, 3 tbsp. cocoa, baking powder & salt. Blend
in milk, melted butter & vanilla. Beat until smooth. Pour batter into an 8x8 pan. In a
bowl combine c. sugar, brown sugar and 4 tbsp. cocoa. Sprinkle over batter. Pour hot
water over top, do not stir. Bake 40 minutes; let stand 15 minutes. When serving, spoon
sauce from bottom of pan over top.

Lemon Sponge Pie Donna Bishop

2 lemons (juice & grated rind) 2 c. milk
4 tbsp. flour c. sugar
2 tbsp. butter (melted) 2 unbaked pie crusts
4 eggs separated

Separate egg yolks & egg whites (set aside whites). Mix together lemon juice & rind, flour,
egg yolks, butter, sugar & milk. Mix on low for 30 seconds. Beat egg whites until fluffy;
fold into liquid mixture then pour into unbaked pie shells. Bake at 375* for 15 minutes;
turn heat down to 335* and continue baking for 20 minutes. Insert knife in center, if it
comes out clean pie is done.

18
Lemon Sponge Pie Nancy Wenger
2 tbsp. flour 2 eggs, separated
1 tbsp. butter 1 c. sugar
Juice of one lemon 1 c. milk

Cream butter and flour; add egg yolks, sugar and lemon. Beat well. Add milk and fold in
stiffly beaten egg whites. Pour into pie shell. Bake at 350* for approximately 45 minutes.

Molasses Cookies Joyce Anderson

1 c. sugar 6 c. flour
1 c. shortening 1 tbsp. ginger
2 c. molasses (dark is best) 2 tbsp. baking soda
2/3 c. cold water tsp. salt
1 egg

Mix together sugar, shortening, molasses, egg & cold water; sift together and add flour,
ginger, baking soda & salt. Refrigerate for 1 hour. Roll out and cut in circles. Bake at
350* until soft on top to touch (do not overbake).

Oatmeal Pie Donna Bishop

c. sugar c. water
c. melted butter 1 c. quick oats
3 eggs c. shredded coconut
1 c. dark Karo or Kings syrup c. chopped pecans

Preheat oven at 375*. Combine sugar, butter, eggs, syrup, water, oats and mix together.
Stir in by hand coconut and pecans. Pour mixture into an unbaked 8 or 9 in. pie shell.
Bake for 15 minutes; turn temperature down to 350* and continue baking for another 35-
40 minutes. Insert knife in center if it comes out clean it is done.

Oatmeal Pie Nancy Wenger

1/2 c. light brown sugar c. Karo
c. white sugar c. quick oatmeal
c. butter 1 c. coconut
2 eggs 1 c. milk

Combine sugars, butter and eggs in a bowl and mix together. Add karo, oatmeal, coconut
and milk. Pour into an unbaked pie shell. Bake approximately 1 hour at 350*

19
Peach Custard Pie Joyce Fink
2 c. fresh peaches, sliced 1 c. sugar
1 unbaked pie shell 2 tbsp. minute Tapioca
pint whipping cream

Heat together cream, sugar & tapioca; do not boil. Place peaches in pie shell; cover with
hot liquid. Bake at 400* for 10 minutes; reduce heat to 350* and continue baking for 20-25
minutes until crust is brown.

Peach Custard Pie Amy Foster

1 unbaked pie shell 1 c. sugar
Sliced fresh peaches 3 tbsp. flour
3 eggs

Place peaches in pie shell. Beat eggs, sugar and flour. Pour over peaches. Sprinkle with
cinnamon and dot top with butter. Bake at 350* for 55-60 minutes or until golden brown.

Peanut Blossoms Paula Blessing

1 c. flour c. sugar
1 tsp. baking soda c. brown sugar
tsp. salt 1 egg
c. butter or margarine 1 tsp. vanilla
c. peanut butter

Sift soda, flour and salt; set aside. Cream butter & peanut butter; gradually add sugar,
brown sugar, egg and vanilla. Blend in dry ingredients. Shape into balls. Roll balls in
granulated sugar. Place on ungreased cookie sheet. Bake at 375* for 8 minutes. Remove
from oven and press a Hershey Kiss in the center of each cookie. Return to oven for 2
minutes. Makes 3 dozen.

Peanut Butter Honeys Joyce Fink

2 c. flour c. sugar
1 tsp. baking soda 1 c. honey
1 c. peanut butter 2 eggs (slightly beaten)
c. butter 2 tsp. vanilla extract

Cream together peanut butter, butter and vanilla extract. Gradually add sugar, honey and
eggs until fluffy and well blended; add dry ingredients to cream mixture. Drop by
teaspoonfuls onto lightly greased cookie sheet. Bake at 375* for 10-12 minutes. Makes
about 8 dozen.

20
Classic Pecan Pie Paula Blessing
3 eggs, slightly beaten 1 tsp. vanilla
1 c. Karo corn syrup 1 c. pecans
1 c. sugar 9 unbaked pie crust
2 tbsp. margarine, melted

In large bowl combine first 5 ingredients until blended; stir in pecans. Pour into pie crust.
Bake at 350* for 50-55 minutes or until knife inserted in center comes out clean. Serves 8.

Pecan Pie Bars Barb Snyder

2 c. flour 1 c. light corn syrup
c. sugar c. butter or margarine
1/8 tsp. salt 4 large eggs (slightly beaten)
c. butter or margarine (cut up) 2 c. chopped pecans
1 c. firmly packed brown sugar 1 tsp. vanilla extract

Combine flour, sugar, salt in large bowl and cut in c. butter with pastry blender until
mixture resembles fine crumbs. Press into greased 9x13 pan, pressing down firmly. Bake
at 350* for 17-20 minutes until lightly browned.

Combine brown sugar, corn syrup, c. butter in sauce pan; bring to a boil over medium
heat, stirring gently. Remove from heat. Stir in of the hot mixture into eggs, add
remaining mixture. Stir in pecans and vanilla.

Pour over crust. Bake at 350* for 35 minutes or until set; cool completely and cut into
bars.

Pecan Pie Helen Stoner

9 unbaked pie crust 1/3 c. butter, melted
1 c. light corn syrup tsp. salt
1 c. firmly packed dark brown sugar 1 tsp. vanilla
3 eggs, slightly beaten 1 heaping c. pecan halves

Heat oven to 350*. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and
vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves. Bake for 45-50
minutes or until center is set; toothpick inserted in center will come out clean when pie is
done. If the crust or pie appears to be getting too brown cover with foil for the remaining
bake time.

21
Pie Crust (super easy) Joyce Anderson
With fork, mix: 4 c. flour
1 c. Crisco
1 tbsp. sugar
2 tsp. salt

Beat together: 1 tbsp. vinegar

1 egg
c. cold water

Combine 1st and 2nd list of ingredients and stir until moist. Divide into 5-6 balls; chill at
least 15 minutes. Roll crusts; may be kept in refrigerator or freezer.

Pineapple Upside-Down Bake Paula Blessing

1/3 c. melted butter
c. brown sugar
Pineapple slices, drained

Melt butter in 10 skillet or 9 square pan. Sprinkle with brown sugar evenly over butter.
Arrange pineapple slices and decorate with pecan halves and maraschino cherries.

Cake batter:
1 1/3 c. flour 2/3 c. milk
1 c. sugar 1 tsp. vanilla
2 tsp. baking powder tsp. lemon flavoring
tsp. salt 1 egg
1/3 c. shortening

Sift together flour, sugar, baking powder, salt; add shortening, milk, vanilla and lemon
flavoring. Beat 2 minutes; add egg and beat another 2 minutes. Bake at 350* for 40-50
minutes.

Pumpkin Cookies Donna Bishop

Blend together: c. shortening
1 c. white sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon

Add: 1 c. mashed pumpkin

2 c. flour

Stir in: c. chopped dates

c. raisins
c. chopped nuts

Drop by teaspoonfuls on baking tray and bake at 375* for 8-10 minutes
22
Sand Tarts Joyce Fink
c. butter
1 c. sugar
1 egg
1 c. flour
2 tsp. baking powder

Cream butter, sugar and egg; add flour and baking powder. Chill for 15 minutes; roll and
cut with cookie cutter. Bake at 350* for 10-12 minutes.

Sliced Frozen Sand Tarts Paula Blessing

2 c. superfine sugar 2 eggs, well beaten
1 lb. butter 4 c. flour

Make batter into rolls; freeze. Slice and bake at 350* for 12-15 minutes. Put an egg wash
on each cookie; sprinkle with colored sugars.

Snickerdoodles Paula Blessing

Mix thoroughly: Sift together and stir in:
1 c. shortening 2 c. flour
1 c. sugar 2 tsp. cream of tartar
2 eggs 1 tsp. baking soda
tsp. salt

Roll into balls; roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place 2 apart on
ungreased baking sheet. Bake at 400* for 8-10 minutes; until lightly browned but still soft
(they puff up at first then flatten out). Makes 5 dozen.
Strawberry Whipped Sensations Dotty Bittle
4 c. fresh strawberries, divided
1 c. (14 oz.) sweetened condensed milk
c. lemon juice
1 tub (8oz.) cool whip, thawed, divided
8 Oreo cookies, finely chopped
1 tbsp. melted butter or margarine

Line a 9x5 loaf pan with foil, with ends extending over sides. Mash 2 cups berries in large
bowl; add milk, juice and 2 cups cool whip. Mix well; pour into pan. Mix chopped cookies
and butter; spoon over cool whip mixture. Cover with ends of foil, gently press cookie
mixture into cool whip. Freeze 6 hours or until firm. Invert dessert onto a plate when
ready to serve, remove pan and foil. Frost dessert with remaining cool whip; freeze
leftovers. Serves 12.

23
Soft Sugar Cookies Donna Bishop
Cream together: 1 c. butter
2 c. sugar

Then add: 1 tsp baking soda

2 eggs
1 tsp. vanilla

Then add and alternate: 1 c. sour milk or butter milk

4 c. all purpose flour

Drop by teaspoon full on cookie sheet; sprinkle with sugar. Bake in preheated oven at 350*
for 10-12 minutes. Makes 3-4 dozen.

Green Tomato Pie Stephanie Forney

8 medium green tomatoes, no pink 1 c. sugar
2 tbsp. water 1/8 tsp. salt
lemon, thinly sliced tsp. cinnamon
2 tbsp. cornstarch 2 tbsp. butter

Wash tomatoes, remove stems & blossom ends. Peel and cut into thin slices; put into a
cooking pot and cook with water and lemon until almost tender. Drain, reserve juice. Mix
together cornstarch and sugar; when juice has cooled add cornstarch mixture and salt.
Cook until thickened; add to the tomatoes; add cinnamon & butter. Pour mixture into a
baked pie shell; add top dough & bake at 375-400* for 30 minutes

Golden Yellow Cake Donna Bishop

Cream together: 1 c. butter
2 c. sugar

Add: 4 eggs
3 tsp. baking powder
tsp. salt

Blend together then add: 1 tsp. vanilla

1 c. sweet milk
3 c. all purpose flour

Prepare 2-8 cake pans or 9x13 with non stick cooking spray. Pour cake into pans and
bake in 350* preheated oven for 25-30 minutes. Cake is done when toothpick comes out
clean. Remove from oven and cool. Frost with your favorite frosting.

24
Sunny Yellow Cake Donna Bishop
2 c. sugar tsp. orange extract
tsp. salt tsp. lemon extract
lb. or 1 cup real butter 2 tsp. baking powder
4 eggs, separated

Blend together all of the above.

Add:
3 c. flour
1 c. sweet milk
egg whites

Add of the flour and of the milk. Blend then repeat with remaining half. Beat egg
whites until stiff but not dry; fold into batter. Pour into prepared 2-8 cake pans or 9x13
pan. Bake at 350* for 35-40 minutes until tooth pick comes out clean. Do not over bake.
Cool and then frost with your favorite frosting.

Sugar Cakes Joyce Fink

1 c. butter or (1/2 c. butter & c Crisco) 1 c. buttermilk
1 c. white sugar 1 tsp. baking powder
c. brown sugar 1 tsp. baking soda
2 eggs 1 tbsp. vanilla
5 c. flour

Cream together first 3 ingredients; add eggs. Add slowly remaining ingredients; blend
well. Drop by spoonfuls on lightly greased cookie sheet. Sprinkle with sugar and
cinnamon. Bake at 350* for 8-10- minutes.

25
Sunshine Cake Polly Myers
c. butter, softened 2 c. all-purpose flour
c. shortening 1 tsp. baking soda
2 c. sugar 1 c. buttermilk
5 eggs, separated 1 c. flaked coconut
1 tsp. vanilla extract 1 c. chopped pecans

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg
yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately
with buttermilk. Beat just until combined. Stir in coconut and pecans. In a small bowl,
beat egg whites until stiff peaks form. Fold in a fourth of the egg whites into batter, then
fold in remaining whites. Pour into three greased and floured 9 in. round baking pans.
Bake at 350* for 20-25 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans and place on wire racks to cool completely. Frost
with the Cream Cheese Frosting.

Cream Cheese Frosting:

2 pkgs. cream cheese, softened (1-8 oz, 1-3 oz.)
c. butter, softened
6 c. confectioners sugar
1 tsp. vanilla extract
c. chopped pecans

Tired Mama Cake Bob Romito

1 can pie filling (cherry, blueberry or apple)
2 sticks butter
1 can crushed pineapple
1 box cake mix (white or yellow)
Nuts

Pour pineapple on bottom, top with pie filling. Dump dry cake mix on top; make level.
Pour melted butter over top; add nuts. Bake at 350* for 45 minutes.

Wacky Cake Donna Bishop

1 2/3 c. all purpose flour 1 tbsp. vinegar
1 c. sugar 1 tsp. baking soda
tsp. salt 1 tsp. vanilla
3 tbsp. cocoa powder 1 c. warm water (not boiling)
c. oil

Mix all ingredients together; pour in a 8 or 9 pan. Bake at 350* for 30 minutes or until
cake springs back up when touched by your finger.

26
Broccoli Casserole Dorothea Baumbach
2 pkgs. broccoli, cooked & drained lb. butter, melted
1 stack Ritz crackers, crumbled c. milk
8 oz. grated sharp cheese

Arrange in layers broccoli & crushed crackers in a buttered casserole dish; drizzle with melted
butter. Repeat, pour milk over top layer. Bake at 350* for 30 minutes.

Cabbage Casserole Paula Blessing

1 medium head cabbage, sliced c. rice, uncooked
1 lb. ground chuck 1 can tomato soup
c. chopped onion 1 sm. can tomato sauce
green pepper, optional c. water
1 tbsp. cooking oil

Brown ground beef and onion; add salt, pepper and rice. Mix with remaining ingredients. Cover
and bake at 350* for 1 hours.

Velveeta Cheeseburger Macaroni Paula Blessing

1 lb. ground beef 1 tsp. onion powder
2 c. water 2 c. elbow macaroni, uncooked
1/3 c. catsup lb.-8 oz. Velveeta, cut in cubes

Brown meat in large skillet; drain; add water, catsup and onion powder; mix well. Bring to a
boil; stir in macaroni, cover. Simmer on med-low heat 8-10 minutes or until macaroni is tender.
Stir in Velveeta; cook until melted, stirring occasionally.

Cheesy Chicken & Rice Casserole Dotty Bittle

1 can (10 oz.) cream of chicken soup tsp. onion powder
1 1/3 c. water 4 skinless, boneless chicken breast halves
c. uncooked long grain white rice c. reduced fat shredded cheddar cheese
2 c. fresh or frozen vegetables

Stir soup, water, rice, vegetables and onion powder in 12x8 shallow baking dish. Top with
chicken season chicken as desired. Cover and bake at 375* for 45 minutes or until done. Top
with cheese. Serves 4.

Chicken Casserole Peggy Cook

4 half chicken breasts c. chicken broth
1 (8 oz.) sour cream Ritz crackers, crushed
1 can cream of chicken soup

Cook chicken, remove bone and chop into pieces; place in a 11x7 baking pan. Mix together,
soup, sour cream & broth; pour over chicken. Spread crumbs over top. Bake at 350* for 30
minutes.
27
Corn Bread Casserole Cindy White
1 can whole corn 2 tbsp. butter, melted
1 can cream-style corn tsp. garlic powder
1 cornbread muffin mix (8 oz.) tsp. paprika
1 egg beaten

Mix all together; bake at 400* for 25-30 minutes.

Corn Casserole Paula Blessing

1 can whole kernel corn 1 c. sour cream
1 can creamed corn stick butter, melted
1 pkg. corn bread mix

Mix all ingredients together; pour into a baking dish. Bake 45 minutes at 350*. Last 5 minutes
add shredded cheddar cheese on top.

Easy Slow-Cooker Mac & Cheese Paula Blessing

2 c. uncooked elbow macaroni tsp. white pepper
1 can-10 oz. cheddar cheese soup 1/8 tsp. salt
1 c. 2% milk 1 c. shredded cheddar cheese
c. sour cream 1 c. shredded fontina cheese
c. butter, cubed 1 c. shredded provolone cheese
tsp. onion powder

Cook macaroni, al dente. In large saucepan combine soup, milk, sour cream, butter and
seasonings; cook and stir over med-low heat until blended. Stir in cheeses; cook covered on low
for 1-2 hours or until heated through.

Creamy Potato Casserole Paula Blessing

1 pkg. (30 oz.) frozen shredded hash browns 1 can cream of chicken soup, undiluted
2 c. sour cream c. chopped onion
2 c. shredded sharp cheddar cheese c. butter, melted
Salt 2 tbsp. fresh parsley, chopped
Pepper

Thaw potatoes. In large bowl combine all ingredients. Transfer to ungreased 2 qt. baking dish.
Bake uncovered at 350* for 1 hour or until heated through. Serves 8-10.

28
3 Cheese Casserole Paula Blessing
1 lb. ground beef 1 c. cottage cheese
c. chopped onion 1 (8 oz.) cream cheese
2 (8 oz.) cans tomato sauce c. sour cream
1 tsp. sugar 1/3 c. green pepper, chopped
tsp. garlic salt c. grated parmesan cheese
tsp. salt 4 c. noodles
tsp. pepper

Cook beef & onions; stir in tomato sauce, sugar, salt, pepper & garlic salt. Cook noodles; drain.
Combine cottage cheese, cream cheese, sour cream & green pepper. Spread half noodles in 11x7
glass baking dish. Top with small amount of meat mixture. Cover with cheese mixture. Layer
noodles, then meat sauce; top with parmesan cheese. Bake at 350* for 30 minutes. Serves 8.

Hash Brown Casserole Paul Blessing

2 cans cream of potato soup, undiluted 1 pkg. frozen hash browns (2 lb.)
1 c. sour cream 2 c. shredded cheddar cheese
tsp. garlic salt c. grated Parmesan cheese

In a large bowl, combine soup, sour cream and garlic salt. Add potatoes, cheddar cheese; mix
well. Pour into a greased 13x9x2 baking dish; top with parmesan cheese. Bake uncovered at
350* for 55-60 minutes or until potatoes are tender. Serves 12-16.

Hearty Pasta Casserole Donna Bishop

1 lb. penne pasta 2-14.5 oz. can stewed tomatoes
1-12 oz. pkg. fresh mushrooms, sliced 1-8 oz. can tomato sauce
2 tbsp. olive oil 2 tsp. dried basil
2 minced shallots or 1 medium onion c. heavy cream
2 garlic cloves, minced 2/3 c. grated parmesan cheese, divided
1 lb. ground beef

Cook pasta as directed. Slice mushrooms; set aside. In a large skillet add olive oil, onion, garlic;
saut for 2 minutes. Add ground beef; stir and cook 1 minute; add mushrooms, cook until beef is
browned. Stir in tomatoes with juice, tomato sauce, basil and cream; simmer 5 minutes; add
cooked pasta, stir in grated cheese. Pour mixture into baking dish, sprinkle with remaining
cheese. Cover and bake for 15 minutes at 400*; uncover and bake 10 more minutes. Serve with
dark green salad & hot rolls. Serves 6.

29
Pork Chop Casserole Paula Blessing
3/4 c. all purpose flour 2/3 c. chicken broth
1 tsp. salt tsp. ground ginger
tsp. pepper tsp. rosemary, crushed
6 pork chops (3/4-1 thick) 1 c. sour cream, divided
2 tbsp. cooking oil 1 can-2.8 oz. French fried onions, divided
1 can cream of mushroom soup, undiluted

Dredge pork chops in flour, salt & pepper. Heat oil in large skillet; cook chops for 4-5 minutes
per side or until browned. Place in a single layer in an ungreased 13x9x2 baking dish. Combine
soup, broth, ginger, rosemary and c. sour cream; pour over chops. Sprinkle with half of the
onions. Cover and bake at 350* for 45-50 minutes; stir remaining sour cream into sauce; top
chops with remaining onions. Return to oven, uncovered for 10 minutes. Serves 6.

Arkansas Rice Casserole Donna Bishop

1 can-10 oz. beef consomme undiluted c. butter or margarine, melted
1 c. uncooked long grain rice 1 can-4 oz. sliced mushrooms, drained
1 c. water 1 jar- 2 oz. diced pimiento, drained
1 onion, chopped 1 tsp. salt
1 green pepper cut in julienne strips tsp. pepper

Saute rice in lard in large saucepan over medium heat until rice is lightly brown. Add all other
ingredients; cover and bake in oven 375* for 1-1 hours or until rice is tender. Serves 8.

Mexican Rice & Black Bean Casserole Donna Bishop

1 lb. bulk pork or turkey sausage 1 medium sweet green pepper, chopped
2-14 oz. cans Mexican style stewed tomatoes 2/3 c. shredded cheddar cheese
2 c. cooked white rice sour cream
1-15 oz. can black beans, drained & rinsed

In a 12 skillet fry sausage until brown; drain. Stir in tomatoes, cooked rice, black beans and
green or red bell peppers. Pour into a 3 qt. baking dish and bake for 40 minutes at 350*.
Remove from oven and sprinkle with grated cheese; continue baking for 3 additional minutes.
Remove from oven and let stand 3 minutes before serving. Serve with sour cream on the side.
Serves 8.

30
Rice Casserole Donna Bishop
2-10 oz. bags frozen zucchini or 1 egg
1 qt. sliced fresh zucchini 1 (8 oz.) can tomato sauce
1 lb. ground beef 1 (5 oz.) can tomato sauce
1 c. small chopped onion tsp. dried oregano
1 floret clove of garlic crushed or 2 c. cooked rice
tsp. garlic powder 1 c. cottage cheese or ricotta cheese
2 tsp. salt 1 c. grated cheddar cheese
tsp. black pepper tsp. dry Italian seasoning
1 tsp. dry basil

If you use fresh zucchini, boil 2 c. water with tbps. salt. Drop sliced zucchini in boiling water
for 2-3 minutes, then drain and pat dry. Saute beef, garlic, onion and all seasonings until beef is
brown. Stir in tomato sauce and cooked rice. Combine in bowl the two cheeses, egg and Italian
seasoning. In a 9x13 baking dish, layer of zucchini, layer of meat & rice over zucchini,
sprinkle c. cheese mixture over meat. Repeat layering. Bake in oven at 350* for
25-30 minutes.

Easy Shepherds Pie Paula Blessing

1 lb. ground beef 2 garlic cloves, minced
2 c. hot mashed potatoes 4 c. frozen mixed vegetables, thawed
4 oz. Philadelphia cream cheese, cubed 1 c. beef gravy
1 c. shredded cheddar cheese, divided

Brown meat in large skillet, drain; add in vegetables and gravy. Mix potatoes, cream cheese,
half of shredded cheese and garlic until well blended. Spoon meat mixture into 9 square baking
dish; cover with potato mixture, top with remaining cheese. Bake at 375* for 30 minutes.

Vegetable Casserole Barb Snyder

1 bag (1 lb.) frozen California veggies 1 c. sour cream
1 can (10 oz.) cream of chicken soup Velvetta cheese or shredded cheddar cheese
Frenchs onions

Mix together & place in casserole dish; top with cheese to taste. Bake at 350* for 1 hour.
Remove from oven, top with small can of Frenchs onion rings. Bake an additional 5-10
minutes.

31
Vegetable Noodle Casserole Paula Blessing
1 can cream of chicken soup, undiluted 3 garlic cloves, minced
1 can cream of broccoli soup, undiluted Salt & pepper
1 c. milk 2 c. frozen peas
1 c. grated Parmesan cheese, divided 1 pkg.-16 oz. wide egg noodles
2 tbsp. dried parsley flakes
1 pkg. (16 oz.) frozen broccoli, cauliflower & carrot blend (thawed)

Cook noodles according to package. Combine soups, milk, cheese, garlic, parsley, salt &
pepper; mix well. Add noodles & vegetables; mix well. Pour into greased 13x9x2 baking dish.
Sprinkle with remaining Parmesan cheese. Cover and bake at 350* for 45-50 minutes or until
heated through. Serves 12-14.

Zucchini Casserole Pauline Myers

2-3 zucchini (sliced) 2-3 lg. tomatoes (diced, include juice)
2-3 peppers (diced) 1 lb. ground chicken, beef or
1 medium sweet onion large can of chickpeas (drained)

If using meat, fry the meat with the onions in a pan and drain the fat; set aside. If using
chickpeas, drain the can. Use a 13x9 casserole dish and put olive oil in the bottom of the dish.
Layer zucchini, peppers, tomatoes, meat, ending with zucchini on top. Season with garlic
powder, basil, oregano & some olive oil on top. Place foil on top and bake at 375* for 1-1
hour.

32
Sausage Pie Donna Bishop
1 lb. Italian sausage c. ricotta cheese
7 eggs, slightly beaten tsp. salt
2-10 oz. boxes spinach, thawed/drained 1/8 tsp. black pepper
1 lb. grated mozzarella cheese tsp. garlic powder
1-10 pastry shell Optional: 1/3 c. red or green peppers

Remove skins from sausage; brown meat in skillet. Mix all ingredients together and pour into
pie shell. Bake at 375* for 60-75 minutes. Serves 8. Can serve at lunch with tossed salad.

Foolproof Beef & Broccoli Paula Blessing

lb. boneless beef sirloin steak c. water
1 tbsp. vegetable oil 1 tbsp. soy sauce
1 garlic clove, minced 2 c. broccoli
1 med. onion, cut in wedges noodles, your choice
1 can cream of broccoli soup

Prepare noodles according to package. Slice beef across grain into very thin strips; heat oil over
med-high heat; cook beef and garlic until browned; add onion & cook 5 minutes, stirring often.
Stir in soup, water and soy sauce; heat until boiling. Add broccoli; reduce heat to low; cover and
simmer 5 minutes or until broccoli is tender. Serve over noodles. Serves 4.

Chinese Beef & Rice Donna Bishop

1 1/3 c. uncooked regular rice 1 tbsp. + 1 tsp. soy sauce
c. vegetable oil 1 medium onion, chopped
1 tbsp. salt 4 ribs of celery, chopped
3 c. boiling water 2 green peppers, chopped
2 Knorrs beef bouillon cubes 3 c. diced cooked beef

In a large skillet, cook & stir rice in oil over medium heat until golden brown. Add salt, water,
bouillon and soy sauce. Cover tightly and simmer for 20 minutes. Stir in remaining ingredients;
cover tightly and simmer for another 10-20 minutes until liquid is absorbed & rice is tender.
Serves 4-6.

Easy Italian Beef Liz Noss

3 lbs. beef chuck roast 1 (16 oz.) jar pepperoncini peppers
3 (1 oz.) dry Italian seasoning packets Kaiser rolls, toasted
1 c. water

Place the roast into a slow cooker and season with Italian dressing mix. Pour in water; cover and
cook on high for 6-7 hours. During the last hour, shred the meat with two forks (if it does not
shred easily, cook longer). Add the peppers and as much of the juice as you like for additional
flavor. Serve on rolls. Serves 8.
33
Saw Mill Beef Donna Bishop
4-5 lb. pot roast tsp. salt
1 lg. chopped onion tsp. black pepper
1 c. chopped tomatoes 1 can tomatoes

Put roast in heavy skillet; sprinkle with salt & pepper; add onions and tomatoes. Add c water
if you use fresh tomatoes; no water is you use canned tomatoes. Cover with lid. Bake in oven at
375* for 4-5 hours. Check after 1 hours to see if you need to add water; do not let go dry.

Baked Chuck Roast Donna Bishop

6 lb. chuck roast
1 pkgs. dry onion soup mix
2-12 oz. can Coca-cola

Place chuck roast in roasting pan; sprinkle with dry onion soup mix. Pour cola over roast; cover
& seal tightly with aluminum foil. Bake in oven at 325* for 3 hours or until tender. Variations:
slice and add 6-8 carrots or 1 can cream of mushroom soup instead of cola or dash of garlic.

Easy Beef Stew Joyce Fink

1 lb. beef cubes 1 tsp. horseradish
2 cans cream soup (any flavor) c. cooking wine

Mix all ingredients together; add any vegetables you like; potatoes, carrots, onions, green
peppers, celery, mushrooms, turnips, rutabega. Cover and bake at 300* for 4-5 hours.

Beef Stroganoff (crock pot) Cindy White

2 lb. boneless chuck roast 1 pkg. sliced fresh mushrooms
1 can (28 oz.) crushed tomatoes 2 pkg. beef stroganoff seasoning
1 can (8 oz.) tomato sauce 2 c. cooked noodles
1 can (6 oz.) tomato paste 1 c. sour cream

Combine all ingredients except noodles and sour cream in a crock pot and cook for 8-10 hours
on low heat. Add cooked noodles; cook for 20 minutes more. Stir in sour cream at end of
cooking time.

34
Chicken Amour Robert Baumbach
4 boneless, skinless chicken breasts c. diced green pepper
2 tbsp. olive oil 10 oz. can tomato sauce
2 tbsp. butter tsp. oregano, rosemary, thyme
c. diced celery 2 slices Provolone cheese
c. diced onion

Flatten breasts between wax paper; dredge in flour. Brown chicken in oil & butter; remove from
pan and keep warm. Saute celery, onion & pepper; add oregano, thyme & rosemary; cook 5
minutes. Add tomato sauce; cook an additional 5 minutes. Place 1 tbsp. of mixture on each
piece of chicken; top with cheese. Heat in oven until cheese is melted. Serve with rice and a
salad.

Broccoli Chicken Bake Donna Bishop

6 chicken breast fillet c. milk
6 slices Swiss cheese 8 oz. sour cream
1 bag frozen broccoli spears 1 tsp. salt
lb. dried beef tsp. black pepper
1 can cream of mushroom soup + 1 bag medium or wide noodles
c. milk

Pound out chicken breasts; sprinkle with salt & pepper. Put 1 slice of cheese on each breast plus
1 broccoli spear. Roll and secure with wooden pick; place in baking dish. Chop dried beef into
fine bits; in medium bowl mix together soup, milk, sour cream; sprinkle chopped dried beef over
each chicken roll; pour soup mixture over top. Cover and bake 20 minutes at 375*; uncover and
bake for 20-25 minutes more. Prepare noodles according to package; place on a large serving
platter; spoon chicken breasts on top then pour remaining sauce over top and serve. Serves 6.

Chicken & Broccoli Alfredo Dorothea Baumbach

8 oz. linguine 1 can cream of mushroom soup
1 c. fresh or frozen broccoli c. milk
2 tbsp. butter c. Parmesan cheese
1 lb. skinless, boneless chicken breasts salt & pepper, to taste

Prepare linguine according to package; add broccoli during last 4 minutes; drain well. Heat
butter in skillet, add cut up chicken pieces and cook until well browned. Stir in soup, milk,
cheese, salt & pepper, linguine & broccoli and cook until mixture is hot. Serve with additional
Parmesan cheese. Serves 4.
35
Chicken Divan Joyce Anderson
5-7 chicken breasts 2 tsp. curry powder
2 (20 oz.) pkgs. frozen broccoli 1 c. chopped mushrooms (optional)
2 cans cheddar cheese soup (condensed) 1 c. bread crumbs
2 c. cream of chicken soup (condensed) 1 c. grated or shredded cheese
2 c. mayonnaise (low fat works)

Cook chicken and then cut up in small pieces; cook broccoli according to package. Place
chicken and broccoli in a 9x13 casserole. Combine soups, mayonnaise, curry powder &
mushrooms, pour sauce over chicken & broccoli. Sprinkle with bread crumbs and shredded
cheese. Bake at 300* for 30-45 minutes. Serves 10.

Chicken Enchiladas Asuncion

1 can cream of chicken soup Tortilla shells, soft ones
c. chopped onion or c. sour cream
c. onion flakes 1 pkg. mild taco seasoning
1 small can green chilis 2 c. cooked chicken
2 c. grated Mexican blend cheese or
1 c. each Monterrey Jack & extra sharp cheddar

Mix together soup and sour cream. Sautee onions; add taco seasoning mix (add water according
to package). Mix chicken, green chilis, onion & taco mixture and 2 tbsp. soup mixture. Fill
tortillas placing seam side down in pan. Spread remaining soup mixture over tortillas; covering
well. Cover and bake 15 minutes at 350*. Add cheese and continue to bake until cheese melts.

Chicken Melt Kathy Port

Chicken or choice of meat 8 oz. sour cream
5 cloves garlic, minced 4 tbsp. minced parsley
3 tbsp. oil lb. bacon, crumbled
Garlic salt

Cook bacon until crisp and set aside. Saute garlic in oil using a pan that you will use to fry meat.
Remove garlic and set aside. If using chicken sprinkle with garlic salt and dredge in flour. Add
enough oil to fry chicken till golden brown. Remove chicken and drain on paper towel. Pour off
all oil except 3 tbsp.; add garlic. Warm and add sour cream & 1/8 tsp. garlic salt and parsley.
Bring to a boil, add bacon; pour over chicken. Optional: may use pork chops or steak.
36
Oven Baked Chicken Donna Bishop
6 boneless chicken breasts lb. dried beef
6 slices bacon salt
8 oz. sour cream tsp. black pepper
1 can cream of mushroom soup +
soup can of milk

Wrap each chicken piece with one slice of bacon. Place in a 9x9 baking dish. Mix together sour
cream, soup, milk, salt, black pepper & chopped dried beef; pour over chicken. Bake covered at
375* for 15 minutes, remove lid and turn oven to 350* and bake for an additional 20-30 minutes
until chicken is done. Serve over cooked rice or noodles; serve with salad.

One Dish Chicken & Stuffing Bake Paula Blessing

4 c. stuffing mix 1/3 c. milk
6 skinless/boneless chicken breast halves 1 tbsp. fresh parsley
Paprika 1 tbsp. margarine
1 can cream of mushroom soup 1 c. boiling water

Mix stuffing with water and margarine; spoon stuffing across center of 3 qt. shallow baking dish.
Place chicken on each side of stuffing; sprinkle with paprika. Mix together soup, milk &
parsley; pour over chicken. Bake covered at 400* for 15 minutes; uncover and bake for an
additional 15 minutes or until chicken is no longer pink. Serves 6.

Chicken Supreme Peggy Cook

3 chicken breast, whole 1 box Stove Top stuffing mix, chicken
1 can cream of celery soup 1 tbsp. parsley flakes
1 c. milk c. Mozzarella cheese, grated

Cook chicken; remove bones; place in large baking dish. Sprinkle with cheese. Mix soup &
parsley flakes; spread over chicken & cheese. Top with prepared stuffing. Pour milk over all.
Bake at 325* for 45-60 minutes.

Crispy Pecan-Crusted Chicken Donna Bishop

4-5 lb. chicken parts, skinned
2 c. (6 oz.) finely ground pecans
1 c. creamy garlic dressing

In mixing bowl, toss chicken with the dressing. Cover and refrigerate 1-2 hours. Preheat oven
450*. Remove chicken from marinade and roll in ground pecans. Place in a non stick glass or
ceramic dish lined with non-stick foil. Bake uncovered for 40-45 minutes or until brown &
crispy. Serves 4.
37
Crockpot Salsa Chicken Liz Noss
4 boneless chicken breasts
1 jar of salsa
1 can of black beans, rinsed

In a crock pot, place chicken breasts (can be put in frozen). Cover with salsa. Add rinsed black
beans. Cook on low for 6-8 hours. Shred chicken. Serve over rice or use as a filling for soft
tacos. Top with your favorite toppings cheese, lettuce, guacamole, sour cream, etc.
Serves 4-6.

Deviled Chicken Dottie Bittle

6 chicken leg quarters 1 tsp. salt
c. butter or oleo melted tsp. pepper
1 tbsp. lemon juice 1 tsp. paprika
1 tbsp. prepared mustard

Place chicken in a 15x10x2 baking pan. In a small bowl combine the remaining ingredients.
Pour over chicken. Bake uncovered at 350* for 50-60 minutes or until juices run clear. Baste
occasionally with juices. Serves 6.

White Bean Chicken Chili Donna Bishop

2-15.5 oz. cans great northern beans tsp. black pepper
1 lb. boneless chicken breasts or thighs tsp. salt
1 small Jalapeno chili pepper c. sour cream
1 c. chicken broth c. guacamole
2 tbsp. chopped onions 1 tbsp. chopped cilantro

In heavy sauce pan cut chicken in bite size pieces; add 2 tbsp. olive oil, salt and onions; cook
over medium heat until done. Drain beans, save cup; add chili pepper, black pepper, broth.
Mash remaining beans with a fork; add to mixture. Bring to full boil, turn heat to medium and
cook for 25-30 minutes, stirring occasionally. Stir in sour cream & cilantro; serve guacamole on
the side.

Filling for 12 lb. Turkey Evelyn McDonel

2 chopped onions tsp. salt
1 stalk celery chopped tsp. dry parsley
1 lb. butter 4 eggs
1 loaves bread (cubed) 1 c. milk
1 (8 oz.) Pepperidge Farm Herb seasonings 1 c. hot water

Melt butter in a kettle; add onion and celery; cook until tender. Combine bread cubes and
seasonings; pour onion and celery mixture over bread cubes; mix well. Beat eggs and milk
together; pour over bread cubes, mix well. Add only enough hot water to hold filling together.

38
Ham Loaf Donna Bishop
2 c. ground ham 3 tbsp. water
2 c. ground turkey c. milk
1 c. unseasoned bread crumbs 1 lg. egg

Mix ingredients together; place in a loaf pan.

3 tbsp. vinegar 1 tsp. dry mustard

1 c. light brown sugar 3 tbsp. water

Bring to a boil the above ingredients; pour over loaf and bake uncovered at 375* for 60-75
minutes.

Ham Loaf Paula Blessing

lb. pork, ground 1 egg
lb. ham, ground c. + 1 tbsp. milk
c. cracker meal

Combine ingredients and make into a loaf

c. brown sugar
1/3 c. vinegar
1/3 c. water Combine ingredients and bring to a boil; pour over loaf. Bake at 400* for 1
hours. Baste frequently.

Ham & Scallop Potatoes Bob Romito

6 ham slices 1 c. grated cheese; cheddar or choice
8-10 potatoes, sliced thin 1 10 oz. can cream of celery/mushroom soup
2 onions, sliced thin paprika

Layer ham, potatoes & onions in a crock pot; add cheese, salt and pepper to taste. Spoon
undiluted soup over top; sprinkle with paprika. Cover and cook on low heat for 8-10 hours or
medium high heat for 4 hours.

Ham & Sausage Potato Patties Donna Bishop

1 c. chopped ham or sausage tsp. black pepper
1 c. mashed potatoes tsp. salt
1 lg. egg 1 tbsp. flour
1 tbsp. chopped onion

Mix together with a fork potatoes, egg & flour; add rest of ingredients & mix. Shape into patties;
size of your choice, dip lightly in flour then fry in oil. Optional may add 1 tbsp. chopped green
onions, red peppers, or c. grated cheese

39
Hot Dog Surprises Dotty Bittle
2 c. finely chopped frankfurters 2 tbsp. pickle relish
1/3 c. grated processed sharp cheese 1 tsp. mustard
2 eggs (hard boiled & chopped) - tsp. garlic salt
3 tbsp. chili sauce 8 doggie rolls

Combine all ingredients except buns. Partially hollow out soft centers of buns, fill with
frankfurter mixture and close. Wrap each bun in aluminum foil, sealing securely. Place on a
baking sheet. Bake at 375* for 10-12 minutes. Serves 8.

Lamb with Macaroni Donna Bishop

2 c. cooked macaroni chopped green bell pepper
4 c. cooked lamb (can use pork) tsp. salt
1 c. tomato sauce tsp. black pepper
1 sm. chopped onion bread crumbs

Pour 1 cup of macaroni into buttered baking dish; add 2 c. meat; repeat. Mix together remaining
ingredients; pour over top layer evenly. Sprinkle with bread crumbs and bake at 350* until
bubbling and heated through, approximately 40-45 minutes. Serve with salad and hot rolls.

Lomo Saltado (Peruvian beef stir fry) Surretts

1 lb. potatoes (can use frozen steak fries) 3 tbsp. soy sauce
2 tbsp. vegetable oil 2 tbsp. vinegar
2 cloves garlic 1 red pepper, sliced thin
tsp. ground cumin 2-3 tomatoes, sliced thin
1 lb. beef tenderloin vegetable oil
2 red onions, sliced thinly salt & pepper to taste
1 medium hot pepper, diced

Peel and cut potatoes into inch thick French fries; place in ice water; set aside. Cut beef into
thin inch strips. Mash garlic cloves; heat vegetable oil in a skillet; saut garlic with cumin for
1 minute. Add beef and cook on medium high heat until browned on all sides. Remove beef
from heat; season with salt & pepper; set aside. Add the onions and hot yellow pepper to the
same pan and cook 2-3 minutes, until the onions are soft, adding a little more vegetable oil if
needed. Add vinegar, soy sauce and red peppers and cook 2-3 minutes more; remove from heat.
In a separate pan, fry potatoes in 1-2 inches of oil until golden. Drain on paper towels and
season with salt & pepper to taste; or follow directions for frozen French fries. Add beef to pan
with the onions and peppers; add tomatoes and heat for 2 minutes. Add French fries to stir fry;
serve over rice. Serves 4-6.

40
Aunt Peggys Meat Loaf Pauline Myers
1 lb. lean ground beef 1 tsp. salt
1 (6 oz.) can tomato paste tsp. pepper
c. chopped Vidalia onion 1/3 c. ketchup
c. chopped green bell pepper 2 tbsp. light brown sugar
c. quick cooking oats 1 tbsp. Dijon mustard
1 egg, slightly beaten

Preheat oven to 375*. In a large bowl combine ground beef, tomato paste, onions, green pepper,
oats, egg, salt and pepper. Shape mixture into a loaf and place in a 9x5 loaf pan. In a small
bowl, whisk together ketchup, brown sugar and mustard. Spread glaze on top of the meat loaf
and bake about 1 hour. Serve hot.

Snow Capped Meat Loaf Peggy Cook

2/3 c. undiluted evaporated milk c. chopped onions
1 lb. ground beef 1 tbsp. mustard
c. fine cracker crumbs 1 - 2 tsp. salt
1 egg 1/8 tsp. pepper
Mashed potatoes

Combine all ingredients and mix lightly. Place in a deep 8 round pan or 8x8x2 square pan.
Bake in moderate oven 350* about 35 minutes; if necessary pour off excess fat. Prepare 4-6
servings of instant potatoes according to directions or make your own mashed potatoes. Spread
over meat loaf; sprinkle with grated cheese. Broil for 2 minutes or bake 10 minutes longer.

Frizzled Oysters Donna Bishop

1 qt. oysters
4 tbsp. butter
Salt & pepper to taste

Dry oysters on paper towels. Heat butter in heavy frying pan; when hot add oysters and season
with salt & pepper. Serve hot.

41
Parmasean Patties Stephanie Forney
1 lb. hamburger c. milk
2/3 c. parmasean cheese 1 egg
c. seasoned bread crumbs tsp. pepper

Sauce: 1 can (15 oz.) tomato sauce

1/3 c. A-1 steak sauce
tsp. oregano

Combine first six ingredients and form into patties; brown in a skillet & drain off fat. Mix
together the sauce ingredients and pour over patties; simmer for 20 minutes. Garnish with
mozzarella cheese & basil.

Oven Porcupines Donna Bishop

1 lb. ground beef c. chopped celery
2/3 c. uncooked regular rice tsp. garlic powder
c. water 1 (15 oz.) jar tomato sauce
3 c. chopped onion 1 c. water
1 tsp. salt 2 tsp. Worchester sauce
tsp. black pepper

Preheat oven at 375* . Mix rice, meat, c. water, onion, salt, garlic powder & black pepper.
Shape into round balls by a heaping tablespoon full. Place meatballs in ungreased baking dish
9x9x2; put into oven for 8 minutes. Mix together remaining ingredients and pour over meatballs.
Cover with aluminum foil and bake at 350* for 45 minutes. Uncover and bake an extra 10-15
minutes. Serve with salad & Italian bread. Serves 6.

Baked Pork Chops Donna Bishop

6 lg. thick pork chops c. ketchup
tsp. salt c. water
tsp. black pepper 1 lg. onions sliced thin
c. brown sugar

Season pork chops with salt & pepper; arrange in baking dish. Combine all ingredients except
onions; wisk together and pour over chops. Lay one slice of onion on each chop. Cover and
bake at 375* for 50-70 minutes; baste with sauce. Serves 6.

Piggybank Pork Bake Donna Bishop

4 oz. fine noodles 1-8 oz. can whole kernel corn
2 tbsp. shortening 1-2 oz. can sliced pimientos
2 c. cut up cooked pork 1 c. shredded sharp cheddar cheese
1-10 oz. can cream of chicken soup 1 medium green pepper, chopped

Heat oven at 375*. Cook noodles as directed. Melt shortening in large skillet; brown meat, stir
in noodles, soup, corn with liquid, pimientos with liquid, cheese & green peppers. Pour into
greased 1 qt. casserole and bake uncovered for 45 minutes; stirring occasionally. Serves 6.
42
Pork Tenderloin Debbie Grove
3 lb. pork tenderloin, cut into 4 pieces 1 tbsp. white vinegar
1 lb. bacon tsp. salt
c. soy sauce Dash of pepper
1 tbsp. minced onions c. brown sugar
tsp. garlic salt

Wrap tenderloin pieces in bacon. Place in an 8x11 pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate
uncovered 2-3 hours or overnight. Bake at 300-325* for 1 hours or until meat thermometer
reads 180* in center of meat.

Bar-B-Que Ribs Dorothea Baumbach

Ribs 1 c. catsup
1 lg. onion 1 tbsp. vinegar
butter 1 tbsp. mustard
1 c. brown sugar

Brown ribs in a frying pan. Saute chopped onion in butter until transparent; add brown sugar,
catsup, vinegar, mustard. Place ribs in a baking dish; cover with onion mixture and bake for 1
hour at 350* or until done.

Reenee Donna Bishop

1 lb. ground beef tsp. salt
1 medium onion; chopped tsp. chili powder
c. green sweet peppers; chopped tsp. black pepper
1 rib celery; chopped 1 (12 or 16 oz.) bag medium egg noodles

Place above ingredients in a skillet except noodles and fry until vegetables are translucent and
ground beef is browned. Then add:

1 (8 or 9 oz.) can tomato sauce 1 tsp. sugar

1 (15 oz.) can crushed tomatoes 2 c. fresh or frozen corn

Simmer for about 20 minutes. Cook noodles as directed. Pour beef and corn mixture into 9x13
baking dish. Drain noodles and spread evenly over the meat mixture. Butter lightly both sides
of 2-3 slices of bread, tear into pieces and place on top of noodles. Bake at 350* for 30 minutes
or until bubbly.

43
Salmon Cakes Judy Shetron
15 oz. can salmon, drained 1 small onion, minced fine
1 egg 1 tbsp. parsley
1 tbsp. lemon juice c. all purpose flour
tsp. black pepper

Mix all ingredients together with hands; form into patties. Fry slowly in 2 tbsp. olive oil until
golden brown.

Sausage & Beans Donna Bishop

1 lb. loose sausage c. brown sugar
1-15 oz. can green beans 2 medium onions
1-15 oz. can butter beans 1 c. diced celery
1-15 oz. can lima or northern beans tsp. chili powder
1-15 oz. can baked beans 2 tsp. prepared mustard
1-15 oz. kidney beans 1-8 oz. can tomato paste

Drain green beans, limas or northern beans. Brown sausage in skillet with onions & celery; mix
all ingredients together and pour into a large baking dish. Bake at 350* for 1 hours.

Sausage with Spicy Kraut Donna Bishop

1 lb. bag sauerkraut 2 tbsp. brown sugar
2 medium chopped apples 2 lb. sausage links
3 cloves

In a sauce pan combine all ingredients except sausage; heat on medium high heat. Cut sausage
into pieces and brown in skillet. Place sausage on top of other ingredients; cover and simmer
for 45 minutes removing cloves before serving. Serve with creamed potatoes. Serves 6-7.

Sloppy Joe with Sliders Joyce Anderson

1 lb. hamburger 2 tbsp. sugar
2 tbsp. mustard 2 tbsp. white vinegar
2 tbsp. Worchester sauce c. catsup

Brown hamburger; place hamburger and all other ingredients in a crock pot. Cook on slow for 6
hours. Serve on sliders with potato chips and coleslaw.

44
Slum Gullion Nancy Wenger
1 lb. hamburger 1 pkg. broad noodles
lb. Velveta cheese 1 garlic clove
2 onions salt
1 green pepper pepper
1 can tomato sauce parsley buttered bread crumbs
1 quart tomato juice

Brown meat and drain grease; add onions, peppers, garlic, parsley, salt and pepper. Cook
noodles; drain. Mix all ingredients, cover with bread crumbs. Bake at 350* for hour.

Crock Pot Stew Donna Bishop

2 lb. cubed beef tsp. salt
c. chopped onion tsp. black pepper
1 rib of celery, diced 1 tsp. Worcestershire sauce
6 medium potatoes, cut in wedges 1-8 oz. can tomato sauce
4 medium carrots, sliced 1-4 oz. can tomato sauce

Layer ingredients in crock pot in order given. Cook on high for 45 minutes; then turn to low heat
and continue cooking for 6-8 hours. Serves 8-10.

Five Hour Oven Stew Donna Bishop

1 - 1 lbs. boneless round steak, cut in 1 cubes
6 medium potatoes, washed or peeled, cut into 8 pieces each
2 c. carrots, cut in 1 pieces
c. chopped onion
1 rib of celery, cut in pieces
1 lb. box green peas
2 cans (15 oz.) stewed tomatoes
2 tbsp. cornstarch
2 tsp. salt
tsp. black pepper

Combine all ingredients in large bowl, mix gently by hand. Turn into a 3-4 quart casserole dish.
Cover and bake for 5 hours at 275*. Serve with biscuits or cornbread.

45
Oven Stew Paula Blessing
2 lbs. beef stewing meat (1 cubes) 5 carrots (1 slices)
c. flour 3 potatoes (1 slices)
1 tsp. salt 1 lg. can diced tomatoes
tsp. pepper 1 pkg. dry onion soup mix
2 tbsp. oil

Coat beef with flour, salt & pepper; place in a 3 qt. casserole; sprinkle with oil. Bake uncovered
at 400* for 30 minutes; stir once. Add remaining ingredients; cover & bake at 375* for 2 hours
or until meat is tender. Serves 6-8.

Hawaiian Stir-Fry Donna Bishop

1 can (8 oz.) pineapple chunks, drained 1 tsp. curry powder
2 tsp. cornstarch 4 c. snow peas, trim ends
1 tbsp. vegetable oil 1/3 c. sliced green spring onion
1 red bell pepper, cut into strips 2 tsp. low-sodium soy sauce

Drain pineapple; add cornstarch to juice, stir to blend and set aside. Heat large skillet or wok 1
minute over medium high heat; add oil, peppers, curry powder, stir fry 1 minute; add snow peas
fry an additional 1 minutes. Add pineapple chunks, red pepper strips and continue frying for 1
minute. Add juice mixture and bring to boil for 1 minute. Take off heat and stir in green onions
and soy sauce. Serves 6-7. Great with chicken, pork or fish.

Hamburger Stroganoff Donna Bishop

1 lb. ground beef 1 chopped garlic clove
c. chopped onion tsp. black pepper
c. chopped celery 1 can-4 oz. mushrooms
c. butter or margarine 1 can-10 oz. cream of chicken soup
2 tbsp. flour 1 c. sour cream
1 tsp. salt 1 bag medium-wide noodles

In a large skillet, cook & stir meat & onion in butter until meat is brown. Stir in flour, salt,
garlic, pepper and mushrooms; cook 5 minutes stirring constantly. Stir in soup; heat until boiling
stirring constantly; reduce heat and simmer uncovered 10 minutes. Stir in sour cream; heat
thoroughly. Cook noodles as directed & drain; stir in 2 tsp. poppy seeds and 1 tbsp. butter.
Pour on serving dish and top with meat mixture. Serves 4.

46
Stroganoff Superb Joyce Anderson
Brown in iron or heavy kettle:
2 lb. sirloin steak or London broil, cut up in bite size pieces
1 lb. fresh mushroom, sliced
1 c. minced onions
c. butter or margarine

Add and cook until tender:

2 cans beef bouillon 2 tsp. salt
c. catsup 1/3 c. flour
2 sm. cloves garlic or garlic powder 2 c. sour cream

Wisk flour with some of the liquid; add to meat. Cook until thickened slightly. Add sour cream
just before serving. Serve over rice or noodles.

Swedish Meatballs Debbie Grove

2 lbs. hamburger c. bread crumbs
1 egg 2 tbsp. butter
1 envelope onion soup mix 14 oz. hot ketchup
tsp. Accent 10 oz. jar grape jelly

Mix first 6 ingredients together and shape into bite sized balls; fry until done. Melt grape jelly
and stir in hot ketchup. Place meatballs into mixture and simmer for 30 minutes before serving.

Tuna Pinwheels Donna Bishop

1 (6 oz.) tuna (drained) 2 tbsp. sweet pickles (chopped & dried)
c. mayonnaise 1 tsp. prepared mustard
c. onion (chopped) loaf of white or wheat bread
c. celery (chopped) 3 tbsp. butter, melted

Mix all ingredients together. Remove crust from bread. Spread a thin layer of tuna on each
bread slice. Roll each slice like a pinwheel; secure with a tooth pick. Lightly brush each roll
with melted butter. Put under broiler 10-12 inches away from heating element; turn 2-3 times
until golden & crisp. Remove and serve.

47
Turkey Chili Joyce Fink
1 lb. ground turkey 3 med. tomatoes, peeled & chopped
c. chopped onion 1-6 oz. can tomato paste
c. chopped green pepper 1 tsp. chili powder
1 garlic clove, minced tsp. oregano
c. dried kidney beans, cooked tsp. cumin
1 c. water 1/8 tsp. red pepper

In a large pot, brown turkey, add onion, green pepper and garlic; cook 2 minutes stirring
occasionally. Add remaining ingredients, cover and simmer for 1 hours; stirring occasionally.
Serve hot with crackers or cornbread. Serves 6.

48
Hot Crab Dip Barb Snyder
2-8 oz. pkg. cream cheese, softened 1 tsp. dry mustard
1-8 oz. sour cream tsp. garlic salt
c. mayonnaise 1 lb. crab meat, drained & picked
1 tbsp. Worchestershire sauce 1 c. shredded cheddar cheese
1 tbsp. lemon juice

Combine first 7 ingredients, stir until blended; fold in crabmeat. Spoon mixture into a 11x7
baking dish & sprinkle with cheddar cheese. Bake at 350* for 35 minutes or until bubbly. Serve
with crackers or toasted French bread rounds.

Basic Salad Dorothea Baumbach

12 oz. cottage cheese 1-3 oz. box Jello, dry
1 can crushed pineapple, drained chopped nuts
8 oz. whipped topping

Mix together cottage cheese and drained pineapple; add whipped topping. Mix in Jello; add nuts
if desired. Serve on greens.

Hot Chicken Salad Paula Blessing

4 c. cooked chicken, cut in bite sized pieces 1 tsp. minced onion
2 tbsp. lemon juice c. cream of chicken soup
c. mayonnaise 1 jar pimentos, cut fine
1 tsp. salt 1 c. grated cheese
2 c. chopped celery 1 c. crushed potato chips
4 hard boiled eggs, sliced 2/3 c. slivered almonds

Combine all ingredients, except cheese, chips & almonds. Place mixture in 13x9x2 baking dish.
Refrigerate overnight. Top with cheese, chips & almonds. Bake at 400* for 20-25 minutes.

Cranberry Broccoli Salad Donna Bishop

1 c. cranberries, chopped 1/3 sm. onion, chopped
c. sugar 6 slices bacon, cooked crisp, chopped
4 c. fresh broccoli florets 1 c. mayonnaise
4 c. pkg. cole slaw mix with carrots c. white sugar
2/3 c. walnuts, chopped 1 tbsp. vinegar

In a small bowl, combine cranberries and sugar; mix together and put in refrigerator to chill. In a
large bowl, combine broccoli, cole slaw, walnuts, onion and bacon. In another small bowl,
combine mayonnaise, sugar and vinegar; wisk together. Pour dressing over broccoli mixture and
mix all together. Cover and chill for 4-24 hours; before serving fold in cranberries. Serves 10.

49
3 Green Salad with Cranberry Vinaigrette Donna Bishop
1 head red leaf lettuce 1 tsp. tarragon
1 head Romaine lettuce 1 garlic clove, crushed
1 lb. baby spinach small red cabbage, cut thin
1 c. bottled oil & vinegar dressing 3 or 4 oz. bean sprouts
c. ground cranberries

Chop lettuces & spinach in bite size pieces; cover and place in refrigerator. Mix together oil &
vinegar dressing, cranberries, tarragon, garlic; refrigerate for 2 hours. Place greens in large
bowl; toss with dressing and garnish with red cabbage & bean sprouts. Serves 6.

Caesar Bruschetta Debbie Grove

4 tbsp. Caesar vinaigrette salad dressing c. yellow pepper, diced
16-1/2 thick slices French bread c. oil-packed sun dried tomatoes, chopped
2 tbsp. Parmesan cheese, shredded c. fresh basil leaves, sliced thin
2 plum tomatoes, seeded & chopped tsp. lemon zest, grated

Preheat oven to 350*. Using 2 tbsp. Caesar dressing, brush one side of each slice of bread;
place brushed side up on ungreased baking sheet. Bake bread slices until lightly toasted 7-8
minutes. Remove from oven; sprinkle with Parmesan cheese. In a bowl, stir plum tomatoes
with yellow pepper, drained sun-dried tomatoes, basil, zest and remaining 2 tbsp. Caesar
dressing. Spoon tomato mixture on top of each toasted slice.

Italian Salad Whitman

1 head romaine lettuce balsamic vinegar, high quality
Extra virgin olive oil, high quality salt

Wash and dry as many lettuce leaves as needed; lettuce needs to be dry. Tear leaves into bite
sized pieces and place in a bowl. Pour olive oil carefully over lettuce and anoint all the leaves.
Lightly pour a small amount of vinegar over leaves, sprinkle with salt. Take two large spoons
and mix until lettuce is equally dressed with oil, vinegar and salt. Serve with a fresh loaf of
Italian bread or French baguette.

Mandarin Orange & Red Onion Salad Donna Bishop

1 c. sliced almonds tsp. white pepper
1 tbsp. butter c. vegetable oil
2 tbsp. lemon juice 1-11 oz. can Mandarin oranges, drained
1 tsp. Dijon mustard 1 sm. red onion, sliced thin
tsp. sugar 1 heads romaine lettuce, chopped
tsp. salt

Saute almonds in butter until golden; set aside. Combine lemon juice, mustard, sugar, salt, &
pepper; wisk in oil. Combine lettuce, oranges, onions, almonds; toss with dressing. Serves 6-8.

50
Potato & Macroni Salad Dressing Nancy Wenger
1 c. sugar c. vinegar
1 c. water 1 c. mayonnaise
c. flour c. prepared mustard

Combine first four ingredients, cook to a rolling boil, stir with a whisk. Let cool, add
mayonnaise and prepared mustard; beat vigorously. Add chopped onion, celery and hard boiled
eggs. May add celery seed if desired.

Citrus Tuna Pasta Salad Donna Bishop

1-2 oz. dried mafolda c. ripe olives, sliced
2-9 oz. pkg. frozen artichoke hearts, thawed 2 c. cherry tomatoes, halves
2-9 oz. can water packed tuna, drained c. Parmesan cheese
2 c. sliced fresh mushrooms Pasta, your choice
2 c. yellow bell pepper, chopped

Lemon Dressing:
2 tsp. grated lemon rind 2 tbsp. fresh thyme or basil or 2 tsp. dried
1/3 c. lemon juice 1 tsp. sugar
1/3 c. rice vinegar or white wine vinegar tsp. black pepper
c. + 1 tbsp. salad oil 4 garlic cloves, minced

Cook pasta according to package; add artichoke hearts the last 5 minutes. Drain, rinse with cold
water; drain again. Cut artichoke hearts in half. Transfer to a large bowl, gently stir in tuna,
mushrooms, sweet peppers & olives. Pour lemon dressing over pasta & tuna mixture; toss until
covered. Cover and chill 4-24 hours. Right before serving, stir in cherry tomato halves; mix
well; sprinkle with cheese. Serves 8.

Chili Sauce Donna Bishop

1 gallon fresh tomatoes 2 tsp. ground cinnamon
6 medium onions, chopped 2 tsp. ground cloves
6 green sweet peppers, chopped 2 tsp. all spice
3 tsp. salt 1 c. white granulated sugar
1 pt. Heinz vinegar

Remove skins from tomatoes by submerging in boiling water. Place all ingredients in a large
heavy pot; bring to a boil. Boil 2 full hours; stirring occasionally with wooden spoon. Wash jars
with rings and caps. Ladle sauce into jars, wipe jar lip clean, twist caps on will seal as they
cool. Can be stored up to 12-15 months. Good for many receipts.

51
French Dressing Donna Bishop
c. sugar c. catsup
c. vinegar 1 tsp. salt
c. salad oil pinch of pepper
1 tsp. paprika

Place all ingredients in a jar or bottle; shake well. Chill.

Bar-Be-Que Sauce Polly Myers

can tomato sauce 2 tbsp. Dijon mustard
3 tbsp. vinegar 2 tbsp. Worcestershire sauce
3 tbsp. brown sugar

Combine all ingredients, add a little water to thin out if needed. Pour over any meat and bake or
put in a crock pot 4 hours.

Roasted Garden Salsa Liz Noss

20-25 Roma tomatoes 8-10 garlic cloves
2-3 yellow onions 1-2 tbsp. salt
5-8 jalapenos (may remove seeds) 2 handfuls cilantro

Slice tomatoes and onions in half and place on cookie sheets with cut side up. Place jalapenos
and garlic cloves on cookie sheets whole. Place in oven at 375*. Roast vegetables until soft and
the peppers have a nice char on them; about 25-30 minutes. Remove from oven and cool. In a
food processor, pulse salt and cilantro a few times. Add roasted vegetables and puree in food
processor. Yields 6-8 pint jars.

Italian Meat Sauce Joyce Fink

1-2 green peppers 2 lb. cans tomato puree or crushed tomatoes
1 lg. onion 1 jar Prego, regular flavor
1 lb. hot Italian sausage c. Parmesan cheese
1 lb. ground beef 1/3 c. sugar
Salt pepper
Garlic powder oregano
Basil

Brown beef and sausage; combine remaining ingredients and simmer in crock pot all day or put
in large kettle and simmer on stove several hours.

52
Swiss Cheddar Fondue Joyce Anderson
12 oz. beer 1 tbsp. Worcestershire sauce
8 oz. Swiss cheese, shredded 2 garlic cloves, minced
4 oz. sharp cheddar cheese, shredded tsp. mustard powder
c. flour tsp. pepper

Mix cheeses with flour. Heat beer in fondue pot until steaming; add Worcestershire, garlic,
mustard and pepper, mix well. Add cheese and stir until melted. Use chunks of bread, veggies
and apples for dipping in cheese mixture.

Broccoli Soup Joyce Anderson

1 pkg. frozen chopped broccoli
1 small onion chopped
1 c. rich chicken broth
1 can mushroom soup
8 oz. sour cream (low fat works)

Mix together in a pot or crock pot and let simmer. To serve sprinkle with nutmeg. Serves 6-8.

Butternut Squash Soup Liz Noss

2 tbsp. butter 1-12 oz. can evaporated milk
1 onion, diced c. coconut milk
1 jalapeno (seeded & diced) 1 tbsp. white sugar
2 tsp. grated fresh ginger Salt & pepper to taste
1 butternut squash (about 2 lbs.) 1 c. sour cream
2 c. chicken broth 1 tbsp. fresh thyme or 1 tsp. dried thyme

Cut squash in half. Roast for 75 minutes in a 375* oven. Remove seeds; save juices. Melt
butter in a large pot over medium heat. Stir in the onion, ginger and jalapeno pepper; cook and
stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut
squash and chicken broth, bring to a boil over high heat. Reduce heat to medium-low, cover, and
simmer for 10 minutes. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook
and stir 5 minutes more. Use an immersion blender and puree the soup right in the cooking pot.
Ladle into bowls, and garnish with sour cream and thyme to serve. (If an immersion blender is
unavailable, may puree soup in batches using either a blender or food processor.) Serves 6.

53
Caribou Soup Jodi Holland
1-2 lb. caribou, cubed 1 c. mixed vegetables
4 potatoes 2 envelopes dry tomato vegetable soup
onion, chopped 1 tbsp. Montreal steak spice
3 carrots, sliced 1 tbsp. hot pepper sauce
c. rice Spaghetti noodles, broken up in thirds

Boil caribou with Montreal spice until cooked. Add all remaining ingredients except the hot
pepper sauce. Continue to simmer until the vegetables are soft; test after 30 minutes. Add the
hot pepper sauce and simmer 10 minutes longer. Add salt to taste. Optional: may substitute
venison or beef.

Chicken Corn Soup Joyce Anderson

2 cans chicken broth c. half & half
c. chopped onion 1 can chopped pimentos
1 chopped carrot 3 tbsp. chopped parsley
1 tsp. thyme 1 c. cooked ham
1 tsp. tarragon 2 cans corn
4 chopped potatoes

Mix and boil for 10 minutes chicken broth, onion, carrot, thyme, tarragon & potatoes. Set aside
1 cup potato mixture and 1 can of corn. Blend the rest of the potato mixture and 1 can of corn.
Put both mixtures in pan. Add half and half, pimentos, parsley, cooked ham. Simmer.

Cream of Crab Soup Sylvia Binner

1 pk. crab meat (12-16 oz.) tsp. celery salt
1 chicken bouillon cube 1/8 tsp. black pepper
c. chopped onion hot sauce
c. butter 1 tsp. Old Bay seasoning
2 tbsp. flour 1 qt. whole milk
tsp. salt parsley flakes

In a 4 qt. sauce pan, saut onion in butter until tender. Blend in flour and seasonings; add milk
gradually; add bouillon cube and cook over medium heat, stirring constantly until mixture
thickens slightly. Add chopped or shredded crab meat and parsley. Do not boil, but heat
thoroughly.

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Egg Drop Soup Sylvia Binner
4 c. chicken broth tsp. peppercorns
1 tbsp + 1 tsp. cornstarch 1 cinnamon stick
3 lg. eggs 1 tsp. white pepper
tsp soy sauce tsp. sesame oil
tsp. fresh ginger

Whisk together 1 tbsp. cornstarch; add chilled chicken broth. Pour stock into a saucepan over
medium high heat and bring to a boil. Place the ginger & peppercorns in a tea ball; add to the
broth along with the cinnamon stick, soy sauce and white pepper. Turn heat to medium low and
simmer 15 minutes. Scoop out cinnamon stick and remove tea ball. Taste broth; add salt or soy
sauce as needed. In a small bowl whisk together eggs and remaining tsp. of cornstarch. Stir
soup with a ladle. Rest a fork over the bowl and press down on the back of fork with your thumb
while fingers reach around to grip bottom of bowl. Tilt bowl to pour eggs slowly through tines.
Whisk the broth with the other hand as you pour. Let soup stand for a few seconds to finish
cooking eggs. Stir in sesame oil; serve immediately.

Ham and Noodle Soup Joyce Anderson

1 ham shank (7 lbs.) Cover and simmer all day
Remove meat from bone and break into small pieces and return to broth
Add 8-10 potatoes sliced thin and 1 sliced onion

Noodles: 6 eggs (beaten)

1 c. sifted flour
2 tsp. baking powder
tsp. salt

Drop noodle mixture onto floured board. Knead like bread until it doesnt absorb anymore.
Roll out dough as thin as you can. Let stand for 10 minutes (will cut easier if dough is dry).
Cut into strips; stir strips into meat broth (2-3 at a time). Reduce heat, cover and slow boil for 15
minutes.

Quick Egg Drop Soup Polly Myers

3 c. chicken broth Dash of white pepper
1 tsp. salt 1 medium scallion, chopped
2 eggs, slightly beaten

Heat chicken broth, salt and white pepper to boiling in 2-quart saucepan. Stir scallion into eggs.
Pour egg mixture slowly into broth, stirring constantly with fork to form shreds of egg. Serves 4.

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Crock Pot Potato Soup Asuncion
8 potatoes, dices 1 can cream of chicken soup
1 sm. onion, chopped 1 can chicken broth
- 1 lb. bacon, cooked & crumbled Dash of pepper
8 oz. cream cheese

Place all ingredients in a crock pot or slow cooker. Cook on high 4-5 hour or low 8-10 hours.
Add cream cheese the last 4 hours of cooking.

Stuffed Pepper Soup Barb Snyder

2 lb. ground beef 2 beef bouillon cubes
1 can (28 oz.) tomato sauce c. packed brown sugar
1 can (28 oz.) tomatoes 2 tsp. salt
2 c. cooked white rice 1 tsp. pepper
2 c. chopped green pepper

Brown ground beef; drain. Add remaining ingredients bring to a boil. Reduce heat, cover and
simmer 30-40 minutes until peppers are tender. Serves 10.

Tortellini Soup Joyce Anderson

1 bag frozen tortellini, your choice 1 box or 4 c. vegetable broth
1 small bag of fresh spinach or 1 block cream cheese; cut in chunks
1 box frozen spinach 1 tbsp. pesto
2 cans Italian style diced tomatoes

Place all ingredients in crockpot; cook on low for 5-6 hours. Just before serving stir in pesto for
added taste.

Zucchini Soup Cindy White

1 lb. Italian sausage, skinned 1 tsp. basil
1 c. onion, chopped 1 tsp. oregano
c. celery, chopped 1 tsp. Italian seasoning
1 green pepper, chopped 1 qt. tomatoes
2 lb. zucchini, shredded 2-3 qt. tomato juice

Brown sausage; break apart. Add onions, celery, zucchini and green pepper. Cook until onions
are transparent; add tomatoes, tomato juice and seasonings. Simmer 2-3 hours. Optional: add 1
cup cooked small pasta before serving.

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Brussel Sprouts with Mustard Sauce Barb Snyder
1 tbsp. olive oil 1 lb. brussel sprouts, rinsed, drained, halved
1 tbsp. minced garlic c. vegetable broth
1 c. chopped red onion 2 tbsp. Dijon mustard
Pepper to taste

Heat oil in large frying pan; add garlic and onions, saut for 1 minute. Add brussel sprouts cut
side down, cover and cook for about 5 minutes. Add c. of broth stirring to pick up bits on
bottom of pan. Cover and cook 10 minutes until slightly charred and tender. Remove from
sprouts from pan and stir in c. broth and mustard. Reduce heat and cook until slightly
thickened. Drizzle sauce over sprouts and sprinkle with pepper.

Tasty Brussel Sprouts Donna Bishop

4 strips bacon 1/8 tsp. prepared mustard
1 tbsp. brown sugar pinch of onion powder & black pepper
Brussel sprouts

Cut and fry bacon (not crisp); add remaining dry ingredients. Add brussel sprouts; cook over
medium heat stirring occasionally for 15-18 minutes.

Baked Cabbage Joyce Fink

1 medium head cabbage 2 tbsp. sugar
2 tbsp. flour 3 tbsp. butter
1 tsp. salt 1 c. hot milk
1/8 tsp. pepper c. grated mild cheddar cheese

Cut cabbage in wedges in. thick. Boil in water for 10 minutes. Drain well and place in
buttered casserole. Sprinkle with flour, salt, pepper and sugar. Dot with butter; pour hot milk
over cabbage and top with grated cheese. Bake at 350* for 40 minutes.

Fried Cabbage Donna Bishop

1 medium sized head cabbage 1 tsp. salt
3 slices bacon tsp. pepper
3 tbsp. butter

Chop cabbage is bite size pieces; set aside. Cut up bacon and fry in a large skillet on medium
heat. When fried crisp add cabbage, sprinkle with salt & pepper; add cup water. Stir together,
cover and cook for 20-30 minutes; stirring occasionally; do not let go dry; add small amounts of
water as needed. Pour melted butter on top; cover and stir occasionally. Serves 4-6.

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Cole Slaw Katherine Port
16 oz. grated fresh cabbage Optional: Crushed pineapple
c. dill pickle juice raisins
1 c. mayonnaise marshmallows
1 c. Truvia or sugar diced apples

Mix together pickle juice, mayonnaise & sugar; add cabbage. Stir thoroughly. May add optional
ingredients. Chill before serving.

Honey Glazed Carrots & Parsnips Donna Bishop

lb. carrots, peeled & cut into julienne strips
lb. parsnips, peeled and cut into julienne strips
c. fresh chopped parsley
3 tbsp. honey

Prepare carrots & parsnips in a steamer for 3-4 minutes; drain and set aside. Just before serving
put parsley & honey in medium skillet; when heated add carrots & parsnips; stir and heat for 7-9
minutes; then serve.

Orange Glazed Carrots Donna Bishop

1 lb. fresh baby carrots 2 tsp. Dijon mustard
1 tsp. salt tsp. fresh grated ginger
c. orange marmalade 2 tbsp. butter

Place 1 of water and salt in a sauce pan. Bring to a boil; add carrots bring to a boil; reduce
heat to low; cover and cook for 10 minutes. Drain; add remaining ingredients. Cook for 3-5
minutes on low heat stirring occasionally. Serves 6-8.

Baked Corn Nancy Wenger

2 tbsp. butter 2 c. corn
1 tbsp. flour Salt and pepper to taste
1 c. milk 2 eggs, beaten
1 tbsp. sugar

Melt butter, add flour; add milk slowly. Bring to a boil while stirring. Add corn, sugar, salt &
pepper and the beaten eggs. Mix together. Pour into a greased baking dish and bake for 30
minutes at 350*.

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Baked Corn
1 tbsp. sugar 1 tsp. corn starch
c. milk 1 egg, beaten
1 pint corn (fresh or canned)

Mix thoroughly sugar, milk, corn starch & egg. Add corn and stir together lightly. Pour into a
buttered baking dish and bake for 1 hour at 350*.

Freezer Cucumber Pickles Donna Bishop

4 lb. cucumbers, sliced c. water
8 c. thinly sliced onions 4 c. sugar
c. salt 2 c. cider vinegar

Combine cucumbers, onions, salt and water in large bowl; mix by hand to coat. Let stand at
room temperature for 2 hours. Add sugar and vinegar; stir until sugar is dissolved. Pack into
pint freezer containers, leaving 1 inch headspace. Cover and freeze up to 6 weeks. Thaw at
room temperature for 4 hours before serving. Yields 10 pints.

Barbecued Green Beans Sylvia Binner

4 slices bacon c. brown sugar
c. chopped onion 1 tbsp. Worcestershire sauce
c. ketchup 2 cans French style green beans (drained)

Brown bacon & onions in skillet; add ketchup, brown sugar, Worcestershire sauce. Simmer 2
minutes; place beans in casserole. Pour bacon mixture over top do not stir. Bake at 350* for
20 minutes.

Stir-Fry Green Beans with Bacon Judy Shetron

Fresh green beans 2 tbsp. light soy sauce
c. water 6 slices bacon
2 tbsp. corn starch

Steam fresh green beans until tender. In a fry pan, brown bacon, drain and crumble. Discard
grease. In a pan heat water mixed with cornstarch; add soy sauce. When thick add green beans
and bacon crumbles and toss. Serve hot.

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Tangy Green Beans Donna Bishop
2 tbsp. butter, divided 1 tbsp. lemon juice
1/3 c. slivered almonds 1 tbsp. cider vinegar
tbsp. salt 1 tbsp. yellow mustard
Pinch of black pepper 2 cans French cut green bean, drained
1 tbsp. sugar

Melt 1 tbsp. butter in small sauce pan over medium heat; add almonds and cook about 2 minutes
until brown. Melt remaining butter in large sauce pan; add sugar & cook for 2 minutes. Add
mustard, salt, pepper; heat through about 1 minute. Stir in lemon juice, vinegar; add green
beans; stir to coat then cook stirring frequently for 5-7 minutes. Pour into serving dish; sprinkle
almonds on top. Serves 6-8.

Roasted Garlic Mushrooms Polly Myers

16 even-sized open cup mushrooms 2 tbsp. fresh thyme, chopped
3 tbsp. corn or vegetable oil 1 tbsp. lemon juice
75g unsalted butter, softened salt & pepper to taste
3 cloves garlic, chopped fine 50g fresh breadcrumbs

Preheat oven to 200C/400*/gas mark 6. Lightly fry mushrooms, cap-side down, in hot oil for 20
seconds. Arrange mushrooms in a shallow roasting tin with the stalks facing upwards. Mix
together butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on each
mushroom, then lightly press with breadcrumbs on top. Bake 30-40 minutes.

Hidden Valley Ranch Pinwheels Paula Blessing

2 pkg. (8 oz.) cream cheese, softened 1 jar (4 oz.) diced pimentos
1 pkg. (1 oz.) Hidden Valley ranch salad dressing 1 can (4 oz.) diced green chilies
2 green onions, minced 1 can (2.25 oz.) sliced black olives
4 (12 in.) flour tortillas

Mix together first 3 ingredients; spread on tortillas. Drain vegetables & blot dry on paper towels.
Sprinkle equal amounts of remaining ingredients on top of cream cheese mixture. Roll tortillas
tightly. Chill at least 2 hours. Cut rolls into 1 pieces; discard ends. Serve with spirals facing
up. Makes 3 dozen.

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Chunky Cheese Potatoes Dotty Bittle
1 c. sour cream tsp. pepper
c. milk 6 medium potatoes, peeled & sliced thick
1 tbsp. minced chives 1 c. shredded sharp cheddar cheese, 4 oz.
tsp. salt c. crushed cornflakes

In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes; mix
thoroughly. Spread in a 15x10x1 baking pan. Combine cheese and cornflakes; sprinkle over
potatoes. Bake at 350* for 50-60 minutes or until potatoes are tender. Serves 6-8.

Country Potato Pancakes Donna Bishop

4-5 medium potatoes 1 tbsp. fresh chopped parsley or 1 tsp. dried
3 eggs 1 tsp. salt
c. grated onions tsp. black pepper
c. + 1 tsp. flour 1/3 c. vegetable oil

Preheat oven at 225*. Peel potatoes or let peelings on and then grate potatoes. Pat dry on paper
towel; place in large bowl; add all other ingredients except oil. Mix well; shape potato mixture
into 3 patties. Heat oil in medium skillet over medium-high heat until hot; add patties in small
batches; fry 3 minutes on each side. Drain on paper towel; place on a baking sheet; put in oven
while you make the rest of the cakes. Put on serving platter and garnish with chopped parsley.
For variation can add c. chopped crumbled bacon or finely chopped ham or 2/3 c. grated
cheese before frying.

Hasselback Potatoes Liz Noss

6 medium potatoes Dried thyme (or other favorite herb)
2-3 garlic cloves, thinly sliced Kosher or sea salt
2 tbsp. olive oil Freshly ground black pepper
Butter

Preheat oven to 425*. Put the potatoes on a chopping board, flat side down. Start from one end
of the potato, cut almost all the way through, at about 3-4 mm intervals. Arrange the potatoes on
a baking sheet and insert the garlic in between the slits. Scatter some butter on top of each
potato. Drizzle with olive oil and sprinkle with some sea salt and freshly ground black pepper.
Bake the potatoes for 40 minutes or until potatoes turn crispy and the flesh is soft. Serves 6.

Roast Cajun Potatoes Donna Bishop

2 lb. baking potatoes tsp. red pepper
2 tsp. chopped parsley tsp. dried thyme leaves
3 tsp. canola oil tsp. black pepper
tsp. garlic powder tsp. salt

Cut each potato lengthwise into 8 wedges; place in a large bowl. Toss potatoes with the rest of
the ingredients and place in a baking pan lined with non-stick foil. Bake for 50 minutes at 400*
turning wedges halfway through cooking time. Insert knife to test when done. Serves 4-5.
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Roasted Potato Medley Donna Bishop
2 medium sweet potatoes 1 1/8 tsp. dried tarragon
4 medium Yukon gold potatoes 1/8 tsp. salt
8 new red or white skin potatoes tsp. black pepper
c. + 2 tbsp. olive oil

Cut potatoes into 1 inch bite size pieces. Place potatoes in a large pot and cover with water; add
1 tbsp. salt. Bring to a boil; boil for 2 minutes, drain thoroughly. Spread out on a cookie sheet.
Sprinkle with olive oil, mix seasonings together and pour over potatoes, coat well with clean
hands. Bake at 360* for 25-30 minutes; turning potatoes over halfway through cooking time.

Rhubarb Crisp Nancy Wenger

4 c. rhubarb c. flour
1 tsp. cinnamon 1 c. sugar
tsp. salt 1/3 c. butter

Cut rhubarb in small pieces, place in shallow pan. Sprinkle with cinnamon and salt. Mix
together flour, sugar and butter until crumbly. Sprinkle mixture over rhubarb. Bake uncovered
30-35 minutes at 350*.

Sweet Potato Bake Paula Blessing

4 medium sweet potatoes, cooked & peeled 2 tbsp. butter or margarine
1 c. orange juice 1 tbsp. cornstarch
c. packed brown sugar tsp. salt
c. raisins 3 tbsp. chopped walnuts

Cut potatoes in half lengthwise then into 2 inch pieces. Place in an ungreased 8 square baking
dish. In medium sauce pan, combine orange juice, sugar, raisins, butter, cornstarch and salt.
Cook over medium heat, stirring constantly until thickened and bubbly. Cook and stir for 2
minutes longer. Pour over potatoes, sprinkle with nuts. Bake uncovered at 350* for 20 minutes
or until bubbly. Serves 4-6.

Sweet Potato Puffs Donna Bishop

3 lb. sweet potatoes 1 tbsp. grated orange peel
tsp. salt tsp. nutmeg
1/3 c. orange juice 1/8 tsp. cinnamon
2 eggs 1 tsp. brown sugar

Cut sweet potatoes in half; cover with water; add salt, cover and cook until soft; about 10
minutes. Drain and remove skins; put in a bowl and mash. Add remaining ingredients and mix
together. Line cookie sheet with non-stick foil; drop 10 mounds of potato mixture on sheet;
sprinkle with cup chopped pecans. Bake at 375 * for 30-35 minutes or until centers are hot.
Serves 10.

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Baked Acorn Squash Donna Bishop
6 acorn squash 3 tbsp. butter
1 c. light brown sugar tsp. cinnamon

Cut squash in halves; scoop out seeds; sit on a baking tray cut side up. Mix together remaining
ingredients, sprinkle mixture over each piece of squash. Cover with foil and bake at 425* for 45
minutes or until tender. Remove foil last 15 minutes for extra flavor drizzle squash with maple
syrup. Serves 12.

Squash and Apple Bake Donna Bishop

2 lb. butternut or buttercup squash 1 tsp. salt
c. light brown sugar tsp. mace
c. butter or margarine + 1 tsp. melted Pinch of ground cinnamon
1 tbsp. flour 2 large baking apples (cored)

Cut squash in slices; remove seeds and fibers; pare skin from squash. Stir together remaining
ingredients except apples. Arrange squash in ungreased 11 x 1 dish; top with inch apple
slices. Sprinkle butter and sugar mixture over top. Cover with lid or foil. Bake in oven at 350*
for 50-60 minutes or until squash is tender. Serves 6.

Green Tomato Pie Stephanie Forney

8 medium fully green tomatoes, no pink 1/8 tsp. salt
2 tbsp. water tsp. cinnamon
lemon sliced thin 2 tbsp. butter
2 tbsp. cornstarch & 1 c. sugar (mix together)

Wash tomatoes, remove stems & blossom ends. Peel and cut into thin slices; place in a cooking
pot and cook with water and lemon until almost tender; drain but keep juice. When juice has
cooled add the cornstarch, sugar and salt mixture; cook until thickened; add to the tomatoes.
Add cinnamon and butter; pour mixture into a baked pie shell; add dough on top and bake at
375-400* for 30 minutes.

California Vegetable Bake Donna Bishop

2 bags frozen California mix tsp. salt
2 cans cheddar cheese soup + tsp. black pepper
can milk

Place vegetables in a 9x13 baking dish. Combine soup, milk, salt & pepper; pour over
vegetables. Cover and bake in preheated oven at 350* for 30-35 minutes.

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Zucchini (Mock-Crab) Cakes Judy Shetron
2 c. zucchini shredded with skin tsp. salt
2 eggs tsp. pepper
1 small onion 2 tsp. Old Bay seasoning
2 tsp. chopped parsley Bread crumbs

Mix all ingredients together, add bread crumbs until mixture is thick enough to form patties.
Drop with large tablespoon into fry pan seasoned with olive oil. Lightly fry until golden brown.

Zucchini Crab Cakes Bob Romito

2 c. shredded zucchini 1 c. Italian bread crumbs
1 tsp. mayonnaise 1 egg, beaten
1 tsp. Old Bay seasoning salt & pepper to taste

Mix all ingredients together; form into cakes. Fry in hot oil.

Zucchini Cakes Donna Bishop

3 tsp. margarine 2 eggs
2 tbsp. finely chopped red onion 5 tsp. seasoned bread crumbs
1 zucchini tsp. chopped dill
lg. baking potato 1/8 tsp. black pepper

Melt 1 tsp. margarine in skillet and cook onions until tender; 3-5 minutes. Shred zucchini and
potatoes; pat dry. Mix all ingredients together. In a large skillet melt 1-2 tsp. margarine on
medium to medium high heat; drop 4 heaping cupfuls of mixture into skillet; flatten with
spatula and cook 12 minutes (6 minutes on each side). Serves 2.

Zucchini Cakes
2 c. zucchini grated 1 tsp. Old Bay seasoning
1 c. seasoned bread crumbs 1 tbsp. mayonnaise
2 eggs, beaten

Mix all ingredients together and fry until brown.

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Zucchini Pancakes Dottie Bittle
1 c. shredded zucchini 3 tbsp. grated Parmesan cheese
1 egg, lightly beaten Dash of pepper
2 tbsp. biscuit baking mix 1 tbsp. cooking oil

In a bowl combine zucchini, egg, biscuit mix, cheese and pepper. Heat oil in a skillet over
medium heat. Drop batter by cupfuls and flatten. Fry until golden brown, flip and cook the
other side. Serves 4.

Zucchini Pasta Polly Myers

4 small zucchini 1 tsp. oregano
2 tsp. olive oil lb. cooked Italian sausage links (cut up)
1 lg. garlic clove (pressed) salt & pepper
1 can diced tomatoes c. Parmesan cheese
Several leaves fresh basil (torn)

Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you
go. Set aside. Put 1 tbsp. of olive oil in a saucepan over medium heat; when its warm add the
pressed garlic. Saute briefly, add the tomatoes and oregano. Let the sauce simmer uncovered for
a few minutes.

Meanwhile, heat the remaining tbsp. of oil in a wide skillet; when hot, add zucchini. Stir for
several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste,
then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving
dish. Scatter the Parmesan over the top. Serves 2.

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