Table of Contents

MISCELLANEOUS Substitution Chart ................................................................. 4 Equivalency Chart ................................................................... 4 Point Values for Common Ingredients.............................. 5 Crowd Quantities per Person.............................................. 5 Baby Wipes ............................................................................... 6 Window Cleaner....................................................................... 6 Apple Pie Shots ....................................................................... 6 Brandy Slush ............................................................................ 7 Mudslide .................................................................................... 7 Frozen Mudslide...................................................................... 7 BREAKFAST Buttermilk Pancakes .............................................................. 8 Scrambled Pancakes(Ko) ...................................................... 8 Swedish Pancake ..................................................................... 9 Egg Casserole........................................................................... 9 Brunch Casserole .................................................................. 10 APPETIZERS BLT Bites .................................................................................11 Bacon Wrapped Water Chestnuts....................................11 Cucumber Sandwiches ..........................................................11 Original Chex Mix................................................................. 12 Homemade Potato Chips ..................................................... 12 Pumpkin Seeds ....................................................................... 12 Roll-Ups ................................................................................... 13 Granola ..................................................................................... 13 DIPS AND SAUCES Spinach Dip............................................................................. 14 Artichoke Dip ........................................................................ 14 Cucumber and Dill Dip ......................................................... 14 Dill Vegetable Dip................................................................. 15 Dill Dip ..................................................................................... 15 Beer Dip................................................................................... 15 Broccoli Dip ............................................................................ 16 Taco Salad Dip....................................................................... 16 Shrimp Dip .............................................................................. 17 Sweet Corn Salsa.................................................................. 17 Pico de Gallo ........................................................................... 18 Salsa(Mom’s) .......................................................................... 18 Salsa(Lisa’s) ............................................................................ 19 Chi-Chi’s Salsa ....................................................................... 19 Chili Con Queso ..................................................................... 19 French Dressing ................................................................... 20 Russian Dressing .................................................................. 20 Karo Barbeque Sauce .......................................................... 21 Taco Seasoning...................................................................... 21 Taco Seasoning...................................................................... 21 BREADS German Rye Bread ............................................................... 22 White or Wheat Bread(Cinnamon Rolls)....................... 23 Bagels ...................................................................................... 24 Zucchini Bread...................................................................... 25 Zucchini Bread with Chocolate Chips ............................ 25 Pineapple Zucchini Bread................................................... 26 Rhubarb Bread...................................................................... 26 Soft Pretzels ........................................................................ 27 Sweet Corn Cake .................................................................. 28 Always Ready Bran Muffins ............................................. 28 SOUPS Nacho Potato Soup .............................................................. 29 Slow Cooker Chicken Taco Soup ..................................... 29 Grilled Onion Soup............................................................... 30 Chicken Tortilla Soup ......................................................... 30 Chicken Tortilla Soup .......................................................... 31 Portabella Mushroom Soup ................................................ 31 Chili's Chicken Enchilada Soup ........................................ 32 Asparagus Chicken Chowder ............................................ 33 PASTAS AND POTATOES Garlic Mashed Potatoes..................................................... 34 Scalloped Potatoes .............................................................. 34 Onion Roasted Potatoes .................................................... 34 Curly Cheese Potatoes ....................................................... 35 Red Potato Skewers............................................................ 35 Oven Roasted Potatoes...................................................... 35 Cheesy Potato Casserole ................................................... 36 Hash Brown Casserole ........................................................ 36 Dumplings(Mom’s) ................................................................ 37 Dumplings(Lisa’s).................................................................. 37 Potato Salad .......................................................................... 37 Macaroni and Cheese .......................................................... 38 Grown-up Mac-n-Cheese.................................................... 38 Corn Bake ............................................................................... 38 Herbed Rice Pilaf ................................................................ 39 Mexican Rice ......................................................................... 40 Mexican Fiesta Pasta Salad.............................................. 40 VEGGIES Cabbage and Egg Noodles .................................................. 41 Cucumber Salad..................................................................... 41

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Refrigerator Cucumbers .................................................... 41 Coleslaw ................................................................................... 41 Chinese Coleslaw .................................................................. 42 Creamed Peas ........................................................................ 42 Oven Roasted Carrots........................................................ 42 Green Bean Casserole......................................................... 43 Grilled Pizza .......................................................................... 43 Bundle of Veggies ................................................................ 43 GROUND BEEF Salisbury Steaks.................................................................. 44 Swedish Meatballs .............................................................. 44 Hamburgers ........................................................................... 45 Hamburger Casserole ......................................................... 45 American Chop Suey ........................................................... 46 Meatball Hash Brown Bake ............................................... 46 Tater Tot Casserole ........................................................... 47 Kluski Casserole ................................................................... 47 Hot Dish ................................................................................. 48 Stuffed Peppers .................................................................. 49 Stuffed Pepper Casserole ................................................ 49 Spicy Shepherd’s Pie .......................................................... 50 Taco Casserole ..................................................................... 50 Beef Nacho Casserole ......................................................... 51 Nazetti .................................................................................... 51 Sloppy Joe ............................................................................. 52 Barbeque ................................................................................ 52 Meatloaf ................................................................................. 53 Pepper Jack Meatloaf ........................................................ 53 My Mom's Meat Loaf Wellington ................................... 54 Pizza......................................................................................... 55 Make-Ahead Spinach Manicotti ...................................... 56 Skillet Bow-Tie Lasagna .................................................... 56 Lasagna ................................................................................... 57 Chili .......................................................................................... 57 Taco Chili................................................................................ 58 POULTRY Oven-Fried Parmesan Coated Chicken .......................... 59 Baked Chicken....................................................................... 59 Pretzel Crusted Chicken.................................................... 59 Chicken Cordon Bleu ........................................................... 60 Chicken Cordon Bleu Casserole........................................ 60 Dill Chicken Casserole ........................................................ 60 Hot Chicken Salad ................................................................ 61 Chicken Ala King.................................................................... 61 Chicken Lasagna ................................................................... 62 Cashew Chicken Casserole ................................................ 63 Cajun Chicken Pasta ............................................................ 64 Chicken Fettuccine Alfredo ............................................. 65

Barbecue Jack Chicken...................................................... 65 Pasta Carbonara with Chicken ......................................... 66 Chicken Puffs ........................................................................ 66 Chicken and Dumplings ....................................................... 67 Chicken and Dumpling Stew .............................................. 68 Chicken Parmigiana .............................................................. 69 From Taste of Home .......................................................... 69 Chicken Cacciatore .............................................................. 70 Microwave Chicken Cacciatore ......................................... 71 Chicken Piccata..................................................................... 72 Chicken Marsala ................................................................... 73 Chicken Stuffed Bell Peppers ......................................... 73 Southwestern Chicken and Pasta Salad........................ 74 Sweet ’n’ Spicy Chicken ..................................................... 74 Chicken with Mango Salsa ................................................. 75 Chicken Fajitas..................................................................... 76 Teriyaki Chicken .................................................................. 76 Thai Chicken with Noodles ............................................... 77 Chicken Stir-Fry .................................................................. 78 Balsamic Chicken Pasta Salad .......................................... 79 Perfect Sesame Chicken ................................................... 80 Lettuce Wraps ...................................................................... 81 Turkey Stuffing(Mom’s) .................................................... 82 Turkey Stuffing(Carol’s) ................................................... 82 BEEF Pepper Steak(Ann’s) ........................................................... 83 Pepper Steak(Michelle’s)................................................... 84 Beef Marsala ......................................................................... 84 Beef Stroganoff .................................................................. 85 Quick Beef Stroganoff ..................................................... 85 Beef Stew .............................................................................. 86 Beef Stew .............................................................................. 86 Teriyaki Shish Kabobs ....................................................... 87 Sirloin Tips with Mushrooms............................................ 87 Spare Ribs ............................................................................. 88 Karo Barbeque Sauce ......................................................... 88 PORK, ETC. Sunday Pork Roast............................................................... 89 Pork with Three Peppers ................................................... 89 Sauerkraut-Pork Casserole .............................................. 90 Peppered Bacon and Tomato Linguine ........................... 90 Egg Noodle and Ham Casserole ........................................ 91 Ring Bologna and Potatoes ................................................. 91 Jaeger Schnitzel with Spaetzle ..................................... 92 MEATLESS Margarita Grilled Shrimp.................................................. 93 Pepper Shrimp Scampi ....................................................... 93

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Spicy Island Shrimp ........................................................... 94 Salmon Patties ...................................................................... 94 Monterey Spaghetti ........................................................... 95 COOKIES AND CANDY Soft Sugar Cookies ............................................................. 96 Decorating Frosting............................................................ 96 Ting-a-lings ............................................................................ 96 Sue’s Sugar Cookies ............................................................ 97 Snicker Doodles ................................................................... 97 Molasses Cookies ................................................................. 98 Snowflakes ............................................................................ 98 Oatmeal Scotchies .............................................................. 99 Butter Pecan Cookies.......................................................... 99 Peanut Butter Blossoms................................................... 100 Peanut Butter Cup Cookies ............................................. 100 Walnut Walk Aways ........................................................... 101 Turtle Pretzels .................................................................... 101 Date Pinwheels ................................................................... 102 Witches Hats...................................................................... 102 Oreo Bon-Bons .................................................................... 103 Fudge ..................................................................................... 103 Turkey Cookies ................................................................... 104 BARS Vanishing Oatmeal Raisin Bars ...................................... 105 Caramel Oatmeal Chewies ............................................... 105 Oatmeal Date Squares ..................................................... 106 Peanut Butter Bars ........................................................... 106 Peanut Butter Caramel Bars........................................... 107 No Bake Cereal Bars ......................................................... 107 O’Henry Bars....................................................................... 108 M&M Bars ............................................................................ 108 Toffee Squares .................................................................. 109 Rhubarb Custard Bars ...................................................... 109 PIES Pumpkin Pie ........................................................................... 110 Pumpkin Pie Crunch............................................................. 110 Banana Cream Pie ................................................................. 111 Apple Slices.......................................................................... 112 French Apple Pie ................................................................. 113 Peanut Butter Pie................................................................ 114 PUDDINGS, JELL-OS AND TORTES Dirt Pudding ......................................................................... 115 Rice Pudding ......................................................................... 115 Red, White and Blue Jell-O Salad................................. 116 Grape Salad .......................................................................... 116 Strawberry Pretzel Salad ............................................... 117

Raspberry Pretzel Salad .................................................. 117 Taffy Apple Pizza ............................................................... 118 Taffy Apple Salad .............................................................. 118 Scotch Peach Dessert....................................................... 119 Schaum Tortes .................................................................... 119 Irish Crème Chocolate Trifle ........................................ 120 Easy Peanut Butter and Chocolate Éclair Dessert .. 120 Triple Treat Torte ............................................................. 121 Ice Cream Sandwich Torte ............................................. 121 Graham Cracker Torte ..................................................... 122 Chocolate Éclair Torte..................................................... 122 Éclair Ring ............................................................................ 123 Striped Delight Torte...................................................... 124 Death by Chocolate........................................................... 124 CAKES Strawberry Short Cake................................................... 125 Chiffon Cake ....................................................................... 126 Jewish Coffee Cake .......................................................... 127 Zucchini Sheet Cake ......................................................... 128 Cream Cheese Frosting .................................................... 128 Pumpkin Bars ....................................................................... 129 Cream Cheese Frosting .................................................... 129 Carrot Cake ......................................................................... 130 Cream Cheese Frosting .................................................... 130 Red Velvet Rhubarb Cake................................................. 131 Rhubarb Crunch................................................................... 131 Rosy Apple Cake ................................................................. 132 Roman Apple Cake.............................................................. 132 Butter Horns....................................................................... 133 Zucchini Cake ...................................................................... 134 Beet Cake ............................................................................. 134 Chocolate Pudding Fudge Cake ...................................... 135 Killer Brownies.................................................................... 135 Absolutely the Best Nutella Brownies ........................ 136 Ho-Ho Cake.......................................................................... 136 Cheese Torte ...................................................................... 137 Ultimate Turtle Cheesecake .......................................... 137 Heavenly Chocolate Cheesecake ................................... 138 Chocolate Chip Cheesecake ............................................ 139 Lemon Snowflake Cake............................................. 140-141 INDEX ..........................................................................142-142

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unsweetened chocolate 1 cup whole milk Use… ½ tsp cream of tartar plus ¼ teaspoon baking soda 1 tsp lemon juice or vinegar and enough milk to measure 1 cup ⅞ cup all–purpose flour 2 TBSP all-purpose flour 1 cup bread crumbs ¾ cup light corn syrup plus ¼ cup molasses ⅛ tsp garlic powder ⅛ tsp garlic powder plus ⅞ tsp salt 1 TBSP melted butter plus enough whole milk to equal 1 cup 1¼ cups sugar plus ¼ cup liquid ¼ tsp cider vinegar ½ teaspoon lemon extract 1 cup sugar plus 1 cup liquid 1 cup honey 1 tsp onion powder or 1 TBSP minced onion ½ teaspoon ground mustard plus 2 teaspoons vinegar 3 TBSP semi-sweet chips or 1 sq. unsweetened chocolate plus 1 TBSP sugar 1 cup plain yogurt 1 cup packed brown sugar or 2 cups sifted powdered sugar 1 TBSP all-purpose flour ½ cup tomato sauce plus ½ cup water ¾ cup tomato paste plus ½ cup water 3 TBSP cocoa plus 1 TBSP shortening or oil ½ cup evaporated milk plus ½ cup water Equivalency Chart 1 Gallon = 4 Quart 1 Quart = 2 Pints 1 Pint = 2 cups 1 TBSP = 3 tsp 2 TBSP = ⅛ cup 4 TBSP = ¼ cup 5 TBSP + 1 tsp= 1/3 cup 6 TBSP = ⅜ cup 8 TBSP = ½ cup 10 TBSP + 2 tsp = 2/3 cup 12 TBSP = ¾ cup 16 TBSP = 1 cup = 48 tsp 8 fluid ounces = 1 cup 16 ounces = 1 pound 1 dash or pinch = what can be picked up between thumb and first two fingers less than ⅛ tsp 4 ½ dash or pinch = what can be picked up between thumb and one finger .MISC. semi-sweet chocolate 1 cup sour cream 1 cup sugar 2 tsp tapioca 1 cup tomato juice 2 cups tomato sauce 1 sq. MISC. Substitution Chart When you need… 1 tsp baking powder 1 cup buttermilk 1 cup cake flour 1 TBSP cornstarch ¾ cup cracker crumbs 1 cup dark corn syrup 1 garlic clove 1 tsp garlic salt 1 cup half-and-half 1 cup honey 1 tsp lemon juice 1 teaspoon lemon peel 1 cup light corn syrup 1 cup molasses 1 small chopped onion 1 TBSP prepared mustard 1 sq.

. any type.. 0 Crowd Quantities per Person Beverages ¾ cup coffee or tea 24 ounces juice....... dried 3 TBSP .. 16 Sugar.......................11 1 lb dark ... cooked 1 cup .................... 3 Rice............ 3 Cream Cheese................................................................................ 24 1 cup ...........5 Egg 1 ..... 5 Butter 1 tsp .................. 1 1 cup . any type 1 TBSP ..................................... 1 1 cup (4 ounces) ............................................... 22 Oatmeal..................... soda or water 1 cup milk Bread 1-2 slices of bread 1 roll............................................................... regular 1 TBSP ........................................... 16 Tomato Sauce ½ cup ....... MISC.............. 0 Tomato Paste ¼ cup ............... 5 16 ounces ............. 3 1 lb white ................................................... uncooked 1 cup ........ potato or pasta salad Condiments 3-4 pickle slices 1 pickle spear 3 olives 5 1 ounce ketchup..1 1 cup .... 6 Oil 1 tsp .............. lean 1 lb ............ Point Values for Common Ingredients Bread Crumbs....... no skin or bones 1-3 ounce breast ...... cooked 1 cup . muffin or biscuit Salad 1 cup green salad ½ cup fruit.... uncooked 1 cup .............. mustard or relish Meat 4-6 ounces meat. 13 Sour Cream. 1 1 cup ....... 2.................................................................. 8 Ground Beef............................................................................ 5 Rice........................................1 1 cup .................................. 21 Chicken.............................................. 58 Pasta...... 2 Flour 3 TBSP ..................... fish or poultry 1-2 ounces sliced luncheon meat Dairy 1 teaspoon butter for bread 1 ounce sliced cheese for sandwiches 2 tablespoons cream for coffee Miscellaneous 1 ounce potato or corn chips 3-4 ounces ice for beverages Desserts ½ cup of ice cream or frozen yogurt 1 portion cake or pie .........MISC.. regular 1 ounce .............................................................................. 13 Cornstarch 1 tsp ................................... 1 ½ cup .................................................. 1 1 TBSP ............. 48 Cheese ¾ ounce .......1 1 cup .............................................

add paper towel. sugar. From Mom’s Kitchen ½ cup rubbing alcohol ½ cup ammonia 1 cup white vinegar 2 tablespoons cornstarch 3 quarts warm water Mix all together. Baby Wipes Mix together. Add Everclear. MISC. 6 MISC. flip paper towel. Window Cleaner Apple Pie Shots 1 quart Everclear grain alcohol 1 gallon apple juice 1 gallon apple cider 7 cinnamon sticks 4 cups sugar Mix apple juice.MISC. From the Kitchen of Ann Kabitzke Double roll paper towel 4 cups water 4 tablespoons (16 squirts) of baby wash 2 tablespoons baby oil Single roll 3½ cups 2 tablespoons 1 tablespoon MISC. pull out core and use. let stand 20 minutes. and cinnamon sticks together. apple cider. . let stand 20 minutes. Boil until cinnamon sticks lose flavor. Refrigerate.

mix in juices and brandy.G.I.Friday’s Mudslide Pour ingredients into a blender filled with ice. freeze. add water.G.MISC. Frozen Mudslide From T. Serve in frosted glass.I.Friday’s 2 2 2 6 ounces vodka ounces Kahlúa ounces Bailey's Irish Cream ounces vanilla ice cream Blend alcohol with ice cream. serve with 7-UP. Blend on high until smooth. MISC. Brandy Slush 5 5 5 2 ounces Kahlúa ounces Bailey's Irish Cream ounces Absolut vodka ounces chocolate syrup From T. From the Kitchen of Carol Weidenfeller 4-5 tea bags 2 cups hot water 2 cups sugar 7 cups water 1-16 ounce can of frozen orange juice concentrate 1-12 ounce can of frozen lemonade concentrate 2 cups brandy 7-UP Steep tea bags in hot water. dissolve sugar into tea. 7 .

beaten 2 cups milk 2 tablespoons sugar 1 teaspoon salt 2 tablespoons oil 2-3 cups flour Fry out in oil and chop until batter is crumbly.BREAKFAST BREAKFAST Buttermilk Pancakes From Mom’s Kitchen 2 cups buttermilk 1 tablespoon sugar ½ teaspoon salt 1 egg 1 teaspoon baking powder 1 tablespoon oil Flour 375 -400 ◦ ◦ Powder with sweet. 1-4” diameter pancake = 3 points Scrambled Pancakes (Ko) From Mom’s Kitchen 5 eggs. soda with sour. 1 cup = 5 points 8 .

bake uncovered at 400° for 30-35 minutes. salt. 1 serving with sausage = 6 points. 1 serving with ham = 4 points Egg Casserole 9 .BREAKFAST BREAKFAST Swedish Pancake 8 x 8 pan(9 servings): 2 eggs ½ teaspoon salt ⅛ cup butter 2 cups milk 1 cup flour From Mom’s Kitchen 9 x 13 pan(18 servings): 4 eggs 1 teaspoon salt ¼ cup butter 1 quart milk 2 cups flour Melt butter in pan in oven. cheese. Bake uncovered at 350° for 45 minutes or until knife comes out clean halfway between edge of pan and center. 18 servings. and pepper. beat eggs. 1 serving = 3 points From Mom’s Kitchen 18 slices of dried bread cut up in squares ¾ pound of shredded cheddar cheese 6 beaten eggs 3¾ cup milk 1½ teaspoon salt ⅛ teaspoon pepper 1 pound sausage or ham Layer in a 9 x 13 bread. milk. milk and flour gradually. meat. mix well. Mix eggs. add salt. pour mixture over dry ingredients. Refrigerate overnight. pour batter in pan.

and mushrooms (optional).BREAKFAST From the Kitchen of Lisa Emmerich-Miller 2 boxes cheddar cheese croutons (or any style crouton you like) 6-8 eggs 2 cups grated cheddar cheese 1½ pounds breakfast sausage ¾ teaspoon dry mustard 2½ cups milk (save ½ cup for later) 2 ounce can of mushrooms (optional) 1 can cream of mushroom soup BREAKFAST Brunch Casserole Spray 9 x 13 pan. soup. mix the ½ cup milk. May want to put pan under the 9 x 13 pan in oven to avoid spilling over into the oven. Put croutons in bottom of pan. Bake at 300° for 1½ hours. Pour over croutons. Pour over. Before baking. Beat the eggs. Top with cheese and sliced sausage. Cover and refrigerate overnight. add 2 cups of milk and the dry mustard. 10 .

Dip chestnuts into mixture. Combine other ingredients. drain on paper towel.5 points Bacon Wrapped Water Chestnuts ½ pound bacon cut in half 1-8 ounce can water chestnuts ¾ cup ketchup ½ cup packed brown sugar Wrap strip of bacon around each water chestnut. 1 sandwich = 1. top with a cucumber slice. Combine ketchup and sugar. and sprinkle with dill. 1 tomato = 2.5 points 11 Cucumber Sandwiches . scoop out pulp and discard. From the Kitchen of Nancy Cogan 1-8 ounce package softened cream cheese 1 package zesty Hidden Valley ranch dry dressing mix Mix together and let stand in refrigerator overnight 1 loaf cocktail rye 1 large cucumber. Spoon into tomatoes and refrigerate for several hours. Place them in a lightly greased baking dish. thinly sliced Dill weed Spread the cream cheese mixture on a slice of bread.APPETIZER From the Kitchen of Angela Favell 16-20 cherry tomatoes 1 pound bacon. mix well. cooked and crumbled ½ cup mayonnaise (do not use Miracle Whip) 1/3 cup chopped green onion 3 tablespoons grated parmesan 2 tablespoons shipped parsley APPETIZER BLT Bites Cut a thin slice off the top of each tomato. Bake covered at 375° for 20 minutes or until bacon is crisp.

place on a cookie sheet. microwave on high 10 minutes for the first batch. stirring thoroughly every two minutes. stir in seasonings. thinly slice potatoes. Spread on paper towels to cool. sprinkle with seasoned salt and garlic. Pumpkin Seeds Clean pumpkin seeds soaked in water for 1 hour. 12 . bake uncovered at 350° for 45 minutes. place on a pizza stone in a single layer. Microwave: uncovered 5-6 minutes. 7-8 minutes next batches. Bake: 250° for one hour stirring every 15 minutes Homemade Potato Chips From Pampered Chef Potatoes Salt Water Mix salt and water in a bowl.APPETIZER APPETIZER Original Chex Mix 6 tablespoons butter 2 tablespoons Worcestershire sauce 1½ teaspoons seasoned salt ¾ teaspoon garlic powder ½ teaspoon onion powder 4½ cups rice Chex 4½ cups corn Chex 1 cup mixed nuts 1 cup pretzels Melt butter in large microwavable bowl. gradually stir in remaining ingredients until evenly coated. soak in salt water.

vanilla and honey. add nuts. place into two 9x13 pans. bake uncovered at 300° for 30-40 minutes stirring every ten minutes until lightly browned. spread on tortillas. Serve with salsa. then add oil. Granola 13 . roll up and slice. APPETIZER Roll-Ups From Mom’s Kitchen 42 ounce box of quick or old fashioned oats 1 cup coconut ¼ cup sesame seeds 1/3 cup brown sugar ¾ cup vegetable oil 1 tablespoon vanilla 1/3 cup honey 1 cup chopped cashews or nut of your choice Mix first four ingredients.APPETIZER From the Kitchen of Christine McVeigh Cream cheese Sour cream Taco seasoning packet Green chilies Shredded cheese Black olives chopped Tortilla wraps Salsa Blend first 6 ingredients.

Let stand in refrigerator overnight so flavors blend. Cut up inside and 1-2 loaves and place around dip bread bowl. From the Kitchen of Tiffany Diels 1-16 ounce package cream cheese 8 ounces mayonnaise (do not use Miracle Whip) 8 ounces sour cream 2 teaspoons garlic powder 1 ounce (1-2) minced jalapeño peppers 10 ounces shredded parmesan cheese 1-14 ounce can of diced artichokes 1 4 ounce can of green chilies (optional) Combine all ingredients. Artichoke Dip Cucumber and Dill Dip 16 ounces sour cream 1 peeled.DIPS AND SAUCES From the Kitchen of Angela Favell 1-16 ounce jar mayonnaise (do not use Miracle Whip) 1-16 ounce container sour cream 1 package Knorr leek soup 1 can chopped water chestnuts 1 teaspoon onion powder or 1-2 bunches green onions 1 thawed and well drained package frozen chopped spinach Salt. Or serve in a loaf of hollowed out rye bread. pepper and garlic powder to taste DIPS AND SAUCES Spinach Dip Mix all ingredients. Serve with bread or crackers. bake at 325° for 35-40 minutes or until lightly browned. Let stand in refrigerator overnight so flavors blend. grated and squeezed dry cucumber 1 cup chopped fresh dill ¼ cup lemon juice 1 teaspoon salt Mix all ingredients. 14 . Serve with tortilla chips or multi grain crackers.

add salad dressing and blend well. Let stand in refrigerator overnight so flavors blend. From the Kitchen of Carol Weidenfeller 1-8 ounce package cream cheese 2/3 cup Miracle Whip 1 tablespoon dill weed 1 tablespoon parsley ½ teaspoon garlic salt 1½ teaspoon onion salt Cream cheese until smooth using mixer. add seasonings and blend well. Dill Dip From the Kitchen of Kim MacIntyre 16 ounces cream cheese 16 ounces sour cream 1 cup shredded cheddar cheese 1 tablespoon chives 2 packages ranch dressing mix ½ can of beer Mix all ingredients. Beer Dip 15 . Let stand in refrigerator overnight so flavors blend.DIPS AND SAUCES DIPS AND SAUCES Dill Vegetable Dip 1 cup sour cream ½ cup mayonnaise (do not use Miracle Whip) 1 tablespoon minced onion 2 teaspoons dried parsley 2 teaspoons dill weed 1 teaspoon seasoned salt 1 teaspoon garlic powder Mix all ingredients. let stand in refrigerator overnight so flavors blend.

and green pepper. Taco Salad Dip 16 . olives. tomato. sour cream. and chopped onion. Serve with tortilla chips.DIPS AND SAUCES DIPS AND SAUCES Broccoli Dip 1 cup plain nonfat yogurt 1 cup mayonnaise (do not use Miracle Whip) 10 ounces thawed frozen broccoli 2 tablespoons parsley 1 tablespoon green onion 1 teaspoon dill weed ⅛ teaspoon garlic powder Mix all ingredients. sprinkle taco sauce over all. Layer lettuce. Spread over large plate. Chill overnight and serve with Hawaiian or sourdough bread. From the Kitchen of Marcie Tautges 1-8 ounce package softened cream cheese 1-8 ounce container sour cream 1 package taco seasoning ½ cup chopped onion 1 large diced tomato 1 can sliced black olives Shredded cheddar cheese Shredded lettuce Diced green pepper (optional) 1 bottle taco sauce Mix cream cheese. taco seasoning.

add to soup mixture.DIPS AND SAUCES From Lisa’s Kitchen 1 can tomato soup 1 large and 1 small package cream cheese 1 envelope Knox gelatin 1/3 cup warm water 1 cup diced celery 1 cup diced onion 1 cup mayonnaise 1 can shrimp. in a separate bowl dissolve gelatin into water. Renfro’s Raspberry Chipotle Salsa) 2 large cans mexi-corn 1 large can black beans 2 cups shredded cheddar cheese 1 cup sour cream 1 cucumber gutted and chopped 1 teaspoon lime juice Diced red onion to taste Tabasco sauce to taste Salt and pepper to taste Optional ingredients: Cilantro Jicama Jalapeño pepper Red pepper Lemon juice Mix all ingredients and chill overnight. add cream cheese. chill (can be molded) From the Kitchen of Chelsea Hegwood This is one of those fun recipes where you keep throwing stuff in and you can’t screw it up. stirring occasionally until melted. mash 1 can shrimp. 1 cup of your favorite salsa (Mrs. onion and shrimp. 17 Sweet Corn Salsa . add celery. whole DIPS AND SAUCES Shrimp Dip Bring tomato soup to a boil.

DIPS AND SAUCES DIPS AND SAUCES Pico de Gallo 1 peeled and quartered onion 1 garlic clove 1 cored. Add tomatoes. Pulse until desired texture. garlic. lime juice. salt and pepper. Salsa 18 . simmer 10 minutes stirring often. Add hot sauce. cumin. water should come to 1 inch over jars (hot water bath). From Mom’s Kitchen 3-12 ounce cans tomato paste 16 cups cut up tomatoes 2½ cups white vinegar ¼ cup canning salt ½ cup sugar ¾ cup yellow or jalapeño peppers 4 cups onions 2 bell peppers 2 tablespoons chili powder 3 teaspoons garlic salt 2 teaspoons cumin 2 teaspoons alum 2 teaspoons black pepper Bring to a boil. put in jars and seal. Makes 2-3 cups. put jars into boiling water with rag in the bottom to prevent cracking jars for 40 minutes. and pepper in food processor until finely chopped. seeded and quartered hot pepper 4 quartered tomatoes ¼ cup packed cilantro ½ teaspoon cumin 1 tablespoon lime juice Salt and pepper to taste Hot sauce (optional) Chop onion. cilantro.

DIPS AND SAUCES Salsa Chi-Chi’s Salsa From Chi-Chi’s 2 diced green onions 2 diced ripe tomatoes ½ teaspoon salt ½ teaspoon black pepper Dash of Tabasco sauce 1-14 ounce can stewed tomatoes Dice the stewed tomatoes and combine in sauce pan with onions. Use within a few weeks and it freezes up to 6 months. Bring to just a boil. Chili Con Queso From Chi-Chi’s 1 pound Velveeta cheese Half and half 1-4 ounce can of green chilies Tabasco sauce Melt cheese in microwave it until it becomes stir able. Don't leave this step out. Cool and refrigerate in tightly covered container. microwave again until hot. Return to remaining half of mixture. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnight. Take the bowl out and place into microwave. add a dash or three of Tabasco. 19 . Boil hard 1 minute and remove from heat. salt and pepper. Add Tabasco to taste. just to mince fine but not puree. refrigerate 4 hours or overnight. For more spice. Add chilies. heat and stir. Put half of the mixture through a blender.DIPS AND SAUCES From Lisa’s Kitchen 2 chopped tomatoes 1-4 ounce can chopped black olives 1-4 ounce can chopped green chilies ½ cup chopped onion 1 chopped jalapeño pepper or Serrano Chili pepper 3 tablespoons olive oil 1½ tablespoon vinegar 1 teaspoon garlic salt Mix all ingredients well. fresh tomatoes. Combine an equal amount of half and half and mix thoroughly.

Russian Dressing 20 . Combine the remaining ingredients.DIPS AND SAUCES From Mom’s Kitchen 1¼ cup oil 2½ cups ketchup ¾ cup vinegar 1 cup sugar 1 cup tomato paste 1½ tablespoons garlic powder 2 teaspoons salt 2 teaspoons paprika 2 drops Tabasco sauce 2 drops Worcestershire sauce Mix all ingredients and chill overnight. DIPS AND SAUCES French Dressing From Mom’s Kitchen ¼ cup sugar (or honey) 3 tablespoons water 2 cups vegetable oil 1 cup catsup 5-6 tablespoons lemon juice 2 teaspoons vinegar 1 teaspoon salt 1 teaspoon paprika 4 teaspoons celery seed 2 tablespoons Worcestershire sauce ½ cup grated onion (or 1 tablespoon onion powder) In a sauce pan cook sugar and water until thick. cool syrup. Add syrup and whisk to blend well.

cook for one minute. stirring occasionally. bring to a boil over medium heat. Taco Seasoning 21 . stir in remaining ingredients.DIPS AND SAUCES DIPS AND SAUCES Karo Barbeque Sauce From Mom’s Kitchen 1 tablespoon corn syrup 1 cup finely chopped onion ½ cup dark Karo syrup ½ cup ketchup ¼ cup cider vinegar ¼ cup prepared mustard ¼ cup Worchester sauce Sauté onion in oil. simmer 20 minutes. Store in an airtight container in a cool dry place for up to 1 year. combine all ingredients. Makes 3 tablespoons. From Taste of Home 1 tablespoon minced onion 4½ teaspoons chili powder 1 tablespoon garlic powder 2 teaspoons paprika 1 teaspoon ground cumin Taco Seasoning From Taste of Home’s Light and Tasty 3 teaspoons minced onion 3 teaspoons chili powder 1 teaspoon cornstarch 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon oregano ⅛ teaspoon cayenne pepper In a small bowl.

Let dough rise 3-6 hours or overnight. until dough falls. Place onto a pan sprinkled with corn meal. form into loaves. Add: ¾ quart water ½ cup sugar 4 teaspoons salt 10-12 cups unbleached flour Mix dough until fairly stiff. Cut across top 4-5 times. Brush with a beaten whole egg. 22 . Knead well. Bake in preheated oven at 400° for 35 minutes. Divide dough into six portions. let dough rest 15-20 minutes. Let rise about 45 minutes. let rest 20 minutes.BREAD BREAD German Rye Bread From Mom’s Kitchen ¾ quart water 2 ounces yeast 3 cups rye flour Mix well.

use half for cinnamon rolls. Powdered Sugar Frosting: Powdered sugar ½ tablespoon butter 1 tablespoon vanilla 1 tablespoon milk 23 . For cinnamon rolls: roll out and sprinkle with cinnamon and sugar.BREAD BREAD White or Wheat Bread (Cinnamon Rolls) From Mom’s Kitchen 1 tablespoon sugar ½ teaspoon ginger 2 tablespoons yeast (3 packages) ¾ cup warm water Mix in a quart jar and let stand. Add: 1 cup sugar 2 tablespoons salt ⅛ cup (2 tablespoons) molasses (wheat only) 6 eggs Yeast mixture 6 cups whole wheat/white bread flour 10-15 cups white bread flour Knead ten minutes. Roll up and cut into rolls. until smooth and elastic. Bake at 375° for 45 minutes. divide remaining batter into loaf pans-dough should come halfway to two thirds the way up the side of the pans. Melt 1/3 cup lard in 6 cups hot water.

let stand 1 hour. in a 2 quart saucepan add enough water to immerse a bagel. Lightly beat egg yolk with 1 teaspoon cold water. Bring to a boil. cover bagels with a towel and let stand 10 minutes. being careful not to get much egg wash on foil (will make bagels stick). remove from heat. Milk should be between 105° and 130°. All 12 bagels should fit on baking sheet with ½ inch to ¾ inch space between them. pour into Kitchen Aid with mixing beater. Put in greased bowl. add butter and sugar. cover a baking sheet with foil.BREAD From Mom’s Kitchen 1 cup milk 4 tablespoons butter 3 tablespoons superfine sugar 1 package yeast 1 large egg. stir until butter melts. Beat one minute at medium speed. Beat on low speed while gradually adding egg white and salt. brush surface of each bagel. use slotted spoon to remove bagel and place on baking sheet. Let stand 10 minutes until slightly frothy. 24 . Sprinkle with toppings as desired. Bake in a preheated oven at 400° for 18-20 minutes or until brown and crisp. make hole in the middle. separated ½ teaspoon salt 3½ cups unbleached flour Optional ingredients: Sunflower seeds Garlic powder Onion powder Optional toppers: Poppy seed Sesame seed 2 cups 1 stick ¼ cup 2 eggs 1 teaspoon 7 cups BREAD Bagels Bring milk to a boil. cook 30 seconds. turn to grease top. spray. Meanwhile. Roll into a ball. Cool on wire rack. Drop one bagel at a time into water. Sprinkle yeast evenly over milk. increase to just under medium speed while adding flour ½ cup at a time. Knead 3-5 minutes until dough is no longer sticky. cover with plastic wrap. Punch dough down and divide into 12 (24) equal pieces. Put on dough hook.

Test with toothpick. add sugar and oil. Bake at 325° for 1 to 1¼ hours. and vanilla. cinnamon and baking powder. soda. beat. add dry ingredients. stir in zucchini. sugar. mix lightly but well. grated and squeezed dry zucchini ½ cup chopped nuts (optional) 1 cup raisins or chocolate chips From Lisa’s Kitchen Beat eggs. add nuts and chips or raisins. Test with toothpick.BREAD From Mom’s Kitchen 3 eggs 1 cup oil 2 cups sugar 2 cups peeled. divide into two loaf pans. grated and squeezed dry zucchini 3 cups flour 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon salt 3 teaspoons cinnamon ¼ teaspoon baking powder ½ cup chopped nuts (optional) BREAD Zucchini Bread Beat eggs until foamy. zucchini. bake at 350° for 1 hour. Divide batter into 2 greased loaf pans. add oil. add flour. 25 . salt. blend well. Zucchini Bread with Chocolate Chips 2 eggs ¾ cup oil 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon salt 3 teaspoons cinnamon 2/3 cup brown sugar 1 cup sugar 3 cups flour 2 cups peeled.

oil. add dry ingredients. stir in zucchini. bake at 350° for 1 hour. add sugar and oil. Test with toothpick. Rhubarb Bread 26 . in another bowl combine milk. From Lisa’s Kitchen 1½ cups brown sugar 2/3 cup oil 1 egg 1 cup buttermilk 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla 2½ cups flour 1½ cups diced rhubarb Topping: 1/3 cup sugar 1 tablespoon melted margarine Combine sugar. Test with toothpick. add milk mixture to sugar mixture alternately with flour. grated and squeezed dry zucchini 1 drained can crushed pineapple 1 cup chopped nuts (optional) Beat eggs. bake at 325° for 45 minutes. add nuts and pineapple.BREAD BREAD Pineapple Zucchini Bread From Lisa’s Kitchen 3 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 3 eggs 2 teaspoons vanilla 1 cup vegetable oil 2 cups peeled. and egg. salt and vanilla. divide into two loaf pans. fold in rhubarb. divide into two loaf pans. soda. beat. blend well.

With wooden spoon gradually stir in sugar. Turn dough onto a well floured board. knead and turn 5-7 times add more flour if necessary. sprinkle yeast over warm water. salt and enough flour (3½ cups) until a soft and slightly sticky dough forms. Cut into 12 equal pieces. Place onto baking sheet in pretzel shape. stir with rubber spatula until well blended. Bake 15-20 minutes until golden brown. Grease 2 large baking sheets. 27 .BREAD BREAD Soft Pretzels 1 package active dry yeast 1 1/3 cups water (105°-115°) 1 tablespoon sugar ½ tablespoon salt 3½ to 4 cups flour 1 egg 1 tablespoon water 2 tablespoons coarse salt Preheat oven to 425°. Sprinkle with salt. Roll into 15 inch ropes with floured hands. Makes 12 pretzels. brush on pretzels. The surface of the dough should be blistered and shouldn’t stick to hands or the board. In a large bowl. Mix together egg and water. until dough is smooth and elastic.

just stir before using. cornmeal.BREAD BREAD Sweet Corn Cake From Chi-Chi’s ½ cup softened butter or margarine 1/3 cup masa harina (Quaker Oats Company) ¼ cup water 1-10 ounce thawed package frozen corn 1/3 cup sugar 3 tablespoons yellow cornmeal 2 tablespoons heavy cream ¼ teaspoon baking powder ¼ teaspoon salt 1 stick 2/3 cup ½ cup 2 packages 2/3 cup 6 tablespoons ¼ cup ½ teaspoon ½ teaspoon Preheat oven to 350°. flour mixture. stir and let steep. Combine sugar. beat eggs. Let stand for at least 12 hours before baking. 8 servings (16 servings). Place in a larger baking pan and pour boiling water halfway up sides of pan. buttermilk. On low speed. eggs. cream sugar and margarine. Gradually beat in masa harina. Always Ready Bran Muffins From Mom’s Kitchen 3 cups unprocessed wheat bran 1 cup brown sugar 2½ cups unbleached white flour 2½ teaspoons baking soda 1 teaspoon salt ½ cup 100% corn oil margarine 1 pint buttermilk 2 eggs 1 cup boiling water Water and 1 cup bran. These muffins are mixed. Process corn in food processor. beat in ¼ cup water. Uncover and let stand 15 minutes.) When preparing to bake preheat oven to 400°. Bake 50 minutes or until set. 28 . bake 20-22 minutes. stored in the refrigerator up to 6 weeks and baked whenever they are wanted. make as few or as many as needed. heavy cream. baking powder and salt in small bowl. Stir batter well and spoon into muffin tins 2/3 full. Stir into corn mixture. Beat butter or margarine until creamy. pulsing until coarsely chopped. store in tightly covered plastic container. Mix. combine flour. sugar and salt. (Batter will turn dark on top. Stir into masa mixture. Grease an 8 inch square (9 x 13) baking pan. margarine and sugar. mix steeped bran with remaining bran. Pour into prepared pan and cover with foil.

beans. cook and stir until cheese melts. cover. Mix well. boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Put onion. and tomatoes in a slow cooker. cheese and hot pepper sauce. Lay chicken breasts on top of the mixture. corn. and allow to cool long enough to be handled. if desired. 1 cup = 8 points Slow Cooker Chicken Taco Soup From the Kitchen of Scott Cesar 1 chopped onion 1-16 ounce can chili beans 1-15 ounce can black beans 1-15 ounce drained can whole kernel corn 1-8 ounce can tomato sauce 12 ounces chicken broth 2-10 ounce undrained cans diced tomatoes with green chilies 2 packages taco seasoning 3 whole skinless. Serve topped with shredded cheese. Set slow cooker for low heat. broth. cover and simmer for 15-18 minutes or until potatoes are tender. tomatoes and water. Add milk. and cook for 5 hours. pressing down slightly until just covered by the other ingredients. Garnish with parsley. undrained 1-8 ounce package Betty Crocker Au Gratin Potatoes 1 drained can mexi-corn 2 cups water 2 cups milk 2 cups cubed Velveeta nacho or pepper jack process cheese Dash of hot pepper sauce (optional) Minced parsley (optional) SOUP Nacho Potato Soup In a 3 quart saucepan combine potatoes and sauce mix. a dollop of sour cream. tomato sauce. 29 . and crushed tortilla chips. and stir to blend. Bring to a boil.SOUP From the Kitchen of Carol Weidenfeller 1-10 ounce can Red Gold hot diced tomatoes with green chilies. corn. Reduce heat. Add taco seasoning. Remove chicken breasts from the soup. Shred chicken and stir back into soup. and continue cooking for 2 hours.

garlic. Add cumin. reduce heat to medium and add salt and cayenne pepper. Chicken Tortilla Soup 30 . SOUP Grilled Onion Soup (Tortillas are cooked in this one) 6 tablespoons vegetable oil 8-6 inch coarsely chopped corn tortillas 6 minced garlic cloves ½ cup chopped fresh cilantro 1 chopped onion 1-29 ounce can diced tomatoes 2 tablespoons ground cumin 2 tablespoons chili powder 3 bay leaves 6 cups chicken broth 1 teaspoon salt ½ teaspoon ground cayenne pepper 5 cooked and cubed boneless skinless chicken breasts 1 drained can mexi-corn 2 cans southwest pepper jack soup In a large stock pot heat oil. Return to a boil. remove bay leaves and add chicken. Simmer for 30 minutes. Serve in bowls. Stir in tomatoes and bring to a boil. top with mozzarella cheese. Pack with butter. cilantro and onion. Heat throughout and serve. bay leaves. Sauté for 2-3 minutes. Wrap tightly with aluminum foil. chicken stock. Grill over medium flame about one hour. chili powder. add tortillas.SOUP From the Kitchen of Pat Totsky Core a Vidalia onion. Insert one beef bouillon cube. corn and soup.

Stir and continue to heat for 15 minutes. chicken. do not boil. Add broth and half-and-half. cook down about 10 minutes. Add the soup. slowly so it doesn’t burn stirring often. Portabella Mushroom Soup 31 . fajita seasoning and 2 tablespoons cilantro. Ladle in soup and top with crumbled chips and ½ ounce cheese. cumin. Add in soup and milk. From the Kitchen of Nancy Cogan 4 large portabella mushrooms chopped into bite size pieces 2 sticks butter 1 large diced onion 1 tablespoon McCormick Worcestershire black ground pepper blend 4 cans cream of mushroom soup 4 cans of 2% milk ½ jar of garlic alfredo sauce Sauté the first four ingredients until the onions are transparent and the mushrooms cook down. corn. sauté the garlic and onion in the butter for 5 minutes. Crumble tortilla chips into individual bowls add ½ ounce cheese to each bowl.SOUP SOUP Chicken Tortilla Soup 3 minced garlic cloves 1 chopped onion 3 tablespoons butter or margarine 2 tablespoons flour 3-14 ounce cans chicken broth 4 cups half-and-half 1-10¾ ounce can condensed cream of chicken soup 1 cup fresh salsa 1-15 ounce can creamed corn 6 cooked and cubed boneless skinless chicken breasts 2 teaspoons ground cumin 1 packet dry fajita seasoning 2 tablespoons chopped cilantro 16 ounces tortilla chips 8 ounces shredded Monterey jack cheese In a large pot over medium heat. reduce heat to low. Let stand in refrigerator overnight so flavors blend. Bring to a boil. there will be quite a bit of liquid. Add flour and stir well. salsa. stir in alfredo sauce. cooking for one minute more. simmer about 20 minutes.

place oil. This will eliminate any raw taste from masa harina. about 5 minutes. onion and spices.SOUP SOUP Chili's Chicken Enchilada Soup From Chili’s ½ cup vegetable oil ¼ cup chicken base 3 cups diced yellow onions 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoon granulated garlic ½ teaspoon cayenne pepper 2 cups masa harina 4 quarts water. Once mixture starts to bubble. Add to sautéed onions. divided 2 cups crushed tomatoes ½ pound processed American cheese. cubed chicken In large pot. Add chicken. stirring constantly. cut in small cubes 3 pounds cooked. heat through. Add remaining 3 quarts water to pot. bring to boil. chicken base. Add cheese to soup. Makes 1½ gallons or 16−20 servings. Sauté until onions are soft and clear. 32 . Stir until dissolved. continue cooking 2−3 minutes. combine masa harina with 1 quart water. Add tomatoes. until cheese melts. in another container. Cook stirring occasionally. let mixture return to boil stirring occasionally.

cover and simmer for 45-60 minutes or until chicken is tender. In a large skillet. Bring to a boil. salt. do not boil. onion and asparagus in drippings over medium heat until crisp-tender. Heat through. reserve 2 tablespoons drippings. skim foam. thyme and pepper. cut into ½ inch pieces 2 cups cubed peeled potatoes 1 tablespoon salt 1½ teaspoons dried thyme ½ teaspoon pepper ½ cup flour 1½ cups heavy whipping cream 2 tablespoons chopped fresh parsley Place chicken. Sprinkle with bacon just before serving. cover and simmer for 20 minutes or until potatoes are tender. discard bones and skin. let stand until cool enough to handle. cook and stir for 2 minutes. cook bacon over medium heat until crisp. 1 cup = 6 points 33 . add to soup along with cream and parsley. Reduce heat. Reduce heat. add to kettle along with the potatoes. return to a boil. Remove chicken from bones. Makes 16-18 servings. Remove chicken from broth. stir into soup. water and bouillon in a soup kettle. Sauté the carrots. Cover and slowly bring to a boil. Remove 1 cup broth and set aside. remove bacon to paper towels. Combine flour and reserved broth until smooth. Cut chicken into thin strips.SOUP SOUP Asparagus Chicken Chowder From Taste of Home 1-3 to 3½ pound broiler/fryer chicken 3½ quarts water 2 teaspoons chicken bouillon granules 5 diced bacon strips 2 medium chopped carrots 1 medium chopped onion 1 pound fresh asparagus.

Make-ahead: take out of refrigerator 30 minutes before baking and bake 1 hour. Onion Roasted Potatoes 2 pounds cubed red potatoes 1 packet Lipton onion soup mix ¼ cup vegetable oil Evenly coat potatoes with oil and soup mix. Brush top with melted butter and sprinkle with paprika. cream cheese. half way through stir. 1 serving = 4 points 34 . stirring occasionally at 450° for 40 minutes or until golden brown. Spoon into a 2 quart casserole dish. 6 servings. Bake uncovered. 1 cup with fat free cream cheese. Bake at 350° for 30 minutes uncovered. light sour cream and no butter = 4 points Scalloped Potatoes From Mom’s Kitchen 2 quarts thinly sliced potatoes 1 can cream of mushroom soup ¼ cup finely chopped green pepper ¼ cup chopped onion ¼ teaspoon salt 1 cup milk Bake uncovered 350° for 1½ hours.PASTAS AND POTATOES PASTAS AND POTATOES Garlic Mashed Potatoes From Lisa’s Kitchen 8-10 peeled and diced potatoes 2 teaspoons salt Dash of garlic 1-8 ounce package softened cream cheese 1 cup sour cream Chopped chives 2 tablespoons butter Paprika Cook and mash potatoes. sour cream and chives. brush with butter and sprinkle with paprika. garlic. 1 cup with light sour cream and no butter = 6 points. Combine with salt. 1 cup = 8 points.

Combine remaining ingredients and add to potatoes. brush with reserved marinade. drain. Bake at 400° for 45-50 minutes until lightly browned and tender. Turn. Bake covered 400° for 35-40 minutes until lightly browned and tender. drizzle over potatoes. Drain. From Taste of Home’s Quick Cooking 2 pounds cubed red potatoes (about 6 medium sized potatoes) ½ cup water ½ cup salad dressing or mayonnaise ¼ cup chicken broth 2 teaspoons oregano 1 teaspoon garlic salt ½ teaspoon onion powder Microwave potatoes in a 2 quart casserole dish on high for 12-14 minutes. Red Potato Skewers Oven Roasted Potatoes From Lisa’s Kitchen 4 drained cans potatoes 1 stick butter Parsley Garlic powder Minced onion In a 9 x 13 slice up butter on bottom. Thread potatoes onto skewers. Cover and refrigerate for 1 hour. sprinkle generously with spices. or until golden brown. add potatoes. stirring once.PASTAS AND POTATOES PASTAS AND POTATOES Curly Cheese Potatoes From Pampered Chef 4 medium peeled. Melt butter and garlic together. reserve marinade. Grill over medium heat uncovered for 4 minutes. 35 . Sprinkle cheese and onions. cored and sliced potatoes ¼ cup butter 1 garlic clove 1/3 cup parmesan cheese 2 green onions chopped Place curly potatoes in a casserole dish. Grill 4 minutes longer.

Bake uncovered at 350° for 45 minutes until bubbly around the edges. melted Mix soup.PASTAS AND POTATOES PASTAS AND POTATOES Cheesy Potato Casserole From Lisa’s Kitchen 1-30 ounce bag Ore-Ida country style hash browns 1 can cream of chicken soup 2 cups sour cream 1½ teaspoon salt 2 cups grated cheddar cheese ¼ teaspoon pepper 2 cups crushed corn flakes 3 green onions (tops and most of the green part). Cover and bake at 350° for about 40 min. Put all in a 3 quart casserole. add Orepotatoes and stir to combine. 36 . Combine next 7 ingredients and mix with hash browns. chopped ¼ cup butter or margarine. pepper. green onions and cheese in a large mixing bowl. salt. Sauté cornflakes in butter and sprinkle on top. sour cream. Hash Brown Casserole From Cracker Barrel 2 pounds frozen hash browns ½ cup melted butter 1 can cream of chicken soup 1 pint sour cream ½ cup chopped onion 2 cups grated cheddar 1 teaspoon salt ¼ teaspoon pepper 2 cups crushed cornflakes ¼ cup melted butter Defrost hash browns. top with butter and cornflakes-mixed together. Place in greased 13x9 pan.

Scatter shallots and salt over potatoes. add eggs until it sticks together. drop into boiling water. Slice and toss the potatoes with the dressing while potatoes are still warm.PASTAS AND POTATOES From Mom’s Kitchen ½ mashed potatoes ½ flour PASTAS AND POTATOES Dumplings Mix together. Mix remaining ingredients to make a dressing. bake until tender-45-60 minutes. ball add put in boiling water. Potato Salad 37 . Done when floating 1½ cups flour 1 teaspoon salt 2-3 beaten eggs A pinch of baking powder From Lisa’s Kitchen Dumplings Mix it together. will float when done From Lisa’s Kitchen 3 pounds small unpeeled new potatoes 2 chopped shallots Kosher or margarita salt to taste 1 cup sour cream 2/3 cups mayonnaise ¾ teaspoon dill 3 minced green onions Fresh ground pepper to taste Preheat oven to 400°. Chill before serving. Arrange scrubbed and pierced potatoes on greased large shallow baking dish. Let potatoes cool. pull off pieces.

cubed ½ cup chopped onion 2 cups elbow macaroni 2 sticks butter. Drain well. Stir to combine. Rosemary. add cooked macaroni. Cook macaroni following package directions.PASTAS AND POTATOES PASTAS AND POTATOES Macaroni and Cheese From Stouffer’s 2−10 ounce thawed packages Stouffer's frozen Welsh Rarebit 1 cup elbow macaroni 2 teaspoons salt 1 cup sour cream ¼ cup grated cheddar cheese Heat Welsh Rarebit in top of double boiler over rapidly boiling water for 15 to 20 minutes just until hot. pour into a greased 9 x 13. salt and sour cream. 1 cup parmesan cheese. drained 2 cups Velveeta cheese. Grown-up Mac-n-Cheese From Mary Lou’s Kitchen 16 ounces cooked fettuccine noodles Sauté with olive oil. and Oregano From the Kitchen of Dean Kiesling 2 cans cream corn 2 cans corn. Bake at 400° for 20 minutes. Corn Bake 38 . Bake at 350° for 1 hour. melted Combine all ingredients. Sprinkle with grated cheese. Pour Welsh Rarebit into a 2 quart casserole.

stirring constantly. bring to a boil. Makes 6 servings. Reduce heat. cover and simmer for 15 minutes. Remove from heat and let stand. Stir in the next six ingredients. covered. 5 points per ¾ cup 39 . for 10 minutes. cook the rice.PASTAS AND POTATOES PASTAS AND POTATOES Herbed Rice Pilaf From Taste of Home 1 cup uncooked long grain rice 1 cup chopped celery ¾ cup chopped onion ¼ cup butter 2½ cups water 1 package chicken noodle soup mix 2 tablespoons fresh minced parsley 1 teaspoon dried thyme ¼ teaspoon rubbed sage ¼ teaspoon pepper In a large skillet. until rice is browned. celery and onion in butter.

Stir in rice. makes 8-10 servings 40 . Mexican Fiesta Pasta Salad From Mom’s Kitchen 16 ounces cooked tri-colored rotini pasta 1-16 ounce drained can diced tomatoes 1-20 oz jar salsa 2 minced garlic cloves 1 cup chopped olives (optional) ½ cup diced red bell pepper ½ cup diced yellow bell pepper ½ cup diced green bell pepper 1 cup shredded carrots 1 cup chopped red onion 1-16 ounce thawed package frozen yellow corn ½ cup chopped fresh cilantro 2 tablespoons olive oil 1-2 teaspoons cumin to taste Cayenne pepper to taste ¼ teaspoon chili powder Salt and pepper to taste Place pasta in a large bowl. salsa and broth. Add cheese and fluff with fork. Bring to a boil. cover. Let stand 5 minutes. Remove from heat. add all other ingredients and mix to blend.PASTAS AND POTATOES From the Kitchen of Mike Bogdanovich 1 small diced green pepper 1 small chopped onion 1 tablespoon oil 1-10 ounce package frozen corn 1 cup salsa 1 cup chicken broth 1½ cups minute rice ¼ cup shredded cheddar cheese PASTAS AND POTATOES Mexican Rice Cook and stir pepper and onion in hot oil in saucepan until tender but not browned. Add corn. chill one hour before serving.

VEGGIES From the Kitchen of Kathleen Mayer 1 chopped head cabbage 2-3 sticks of butter 2 packages cooked egg noodles Salt and pepper to taste

VEGGIES

Cabbage and Egg Noodles

Boil cabbage with butter; add noodles, salt and pepper. 12 servings. 1 serving = 10 points

From Mom’s Kitchen 3-4 thinly sliced cucumbers ½ cup mayonnaise 1 tablespoon milk 1 rounded teaspoon sugar Salt cucumbers and let stand; rinse and drain. Combine remaining ingredients and pour over cucumbers. Refrigerate several hours.

Cucumber Salad

Refrigerator Cucumbers
7 cups peeled and sliced cucumbers 1 cup sliced green pepper 1 cup chopped onion 1 tablespoon canning salt 1 cup white vinegar 2 cups sugar 1 tablespoon celery seed Combine first four ingredients, let stand for 1 hour; drain; meanwhile combine remaining ingredients; bring to a boil; let cool; mix into cucumbers and refrigerate. Keeps up to 3 months.

From Mom’s Kitchen ½ finely chopped head of cabbage ¾ cup miracle whip 2 tablespoons sugar Pepper to taste 41

Coleslaw

VEGGIES From the Kitchen of Pam Christie 1 package coleslaw mix 2 packages Oriental chicken Ramen noodles ½ cup sunflower seeds 1 cup slivered almonds 2 bunches green onions 1 cup oil ½ cup sugar 1/3 cup vinegar (white or cider)

VEGGIES

Chinese Coleslaw

Break up ramen noodles uncooked, mix with slaw and green onions. Mix oil, sugar, vinegar and seasoning packets from noodles. Make sure sugar is dissolved. Pour over slaw mixture. Refrigerate for several hours. Add sunflower seeds and almonds one hour before serving.

From Grandma’s Kitchen 1 undrained can of peas 1 tablespoon flour Grind pepper on top to taste

Creamed Peas

Oven-Roasted Carrots
From Country Woman 2 pounds baby carrots 4 small onions, quartered 6 peeled garlic cloves 2 tablespoons olive oil 2 teaspoons white wine vinegar 1-2 teaspoons dried thyme ½ teaspoon salt ⅛ teaspoon pepper Place the carrots, onions and garlic in two greased 15 x 10 x 1 baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat. Cover and bake at 450° for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Makes 8 servings. 1 point per serving 42

VEGGIES

VEGGIES

Green Bean Casserole
1-10¾ ounce can of cream of mushroom soup ¾ cup milk ⅛ teaspoon pepper 2-9 ounce packages frozen French cut green beans (2-14½ ounce cans) 1-6 ounce cans French fried onions Combine all ingredients except onions in a 2 quart casserole dish. Bake at 350° for 30 minutes. Top with onions and bake 5 more minutes or until onions are golden brown. 6 servings. 1 serving = 5 points

(Fried Vegetables) From Mom’s Kitchen 2-3 sliced zucchinis 1 large chopped onion 1 chopped green pepper 2 chopped tomatoes 16 ounces mozzarella cheese Sauté zucchini, onion and pepper until limp in butter or oil; melt cheese on top.

Grilled Pizza

From Taste of Home’s Quick Cooking 8 ounces whole fresh mushrooms 8 ounces cherry tomatoes 1 cup sliced zucchini 1 tablespoon olive or vegetable oil 1 tablespoon melted butter or margarine ½ teaspoon salt ½ teaspoon onion powder ½ teaspoon Italian seasoning Dash of garlic powder ⅛ teaspoon pepper Place veggies on a double thickness of heavy duty foil (about 18 inch square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around the vegetables and seal. Grill covered, over medium heat for 20-25 minutes or until tender. 6 servings. 43

Bundle of Veggies

5 points 44 . simmer for 30 minutes. stirring occasionally. mix: 1 can of canned milk 1 can cream of mushroom soup ½ cup water Pour over meatballs. 6 servings. Bake at 325° for 1½ hours. put in roaster. 1 serving (6 meatballs and sauce) = 7. shape into patties and brown.GROUND BEEF From Grandma’s Kitchen 1½ pounds hamburger ½ cup bread crumbs ⅛ teaspoon pepper 1 egg 1 teaspoon salt ¼ cup finely chopped onion 2 cans beefy mushroom soup GROUND BEEF Salisbury Steaks Mix first 6 ingredients with a half can of soup. Swedish Meatballs From Mom’s Kitchen 1½ pounds ground beef 3 slices bread broken up into small pieces. soak in ¼ cup milk 1½ teaspoon poultry seasoning 1 teaspoon salt ½ teaspoon pepper 1 large grated onion Mix and form into balls. brown. add rest of soup and ¾ cup water.

make into 6 patties and broil or grill. 6 servings. serve. 1 serving with baked beans = 7 points 1 serving with pork and beans = 6 points 45 . drain grease. add: 1-10½ ounce can tomato soup ½ can of water (add another can of soup if it’s not juicy enough) 1-28 ounce can baked beans or 1-15 ounce can pork and beans. moisten with a little milk if necessary. Hamburger Casserole (Swill) From Mom’s Kitchen 1 pound ground beef 1 medium onion 1 green pepper chopped (optional) Fry out. add: 2 cups cooked elbow macaroni Mix all together. undrained 1 drained can of corn (optional) Cook on low.GROUND BEEF From Mom’s Kitchen 2 pounds ground beef 2 eggs ¾ cup bran ¼ cup minced onions Salt and pepper to taste GROUND BEEF Hamburgers Mix well. stirring occasionally for 15 minutes.

Uncover. 1 teaspoon salt. cheese. drain. onion and remaining salt and pepper. stir in cracker crumbs. Form into 1 inch balls. 8 servings. mix well. serve over rice Meatball Hash Brown Bake From Taste of Home 2 eggs ¾ cup (20) crushed saltines 6 to 8 minced garlic cloves 2 teaspoons salt.GROUND BEEF GROUND BEEF American Chop Suey From Mom’s Kitchen Fry out: 2 pounds ground beef 1 medium chopped onion Add: 1 can cream of celery 1 can cream of mushroom or chicken Water (if needed) Pepper to taste Simmer until heated through. cook meatballs in a small amount of water until browned. in a covered skillet over low heat. divided 1½ teaspoons pepper. 46 . Transfer to a 9 x 13 baking dish. pressing lightly into mixture. ½ teaspoon pepper. divided 1 pound lean ground beef 1-10¾ ounce can condensed cream of chicken soup 1 cup sour cream 1 cup (4 ounces) shredded cheddar cheese 1 large chopped onion 1-30 ounce thawed and patted dry package frozen hash brown potatoes Lightly beat eggs. bake 15 minutes longer or until meat is no longer pink and potatoes are tender. Crumble beef over mixture. hash browns. sour cream. stir. Combine soup. Cover and bake at 350° for 45 minutes. garlic. Arrange meatballs over top.

cover and bake at 350° for 1½ hours. simmer for 45 minutes. pour soup on top. add noodles. simmer until the noodles soak up the sauce 47 Kluski Casserole . Weiss Kluski noodles Fry out: 2½-3 pounds ground beef 2 medium chopped onions 2 stalks of celery In a large kettle mix meat with: 2 cans of vegetarian vegetable soup 1 can of mexi-corn 2-9 ounce jars Heinz home style savory beef gravy 1 large can of tomato soup Bring to a boil.GROUND BEEF From the Kitchen of Carol Weidenfeller Microwave together: 1 can onion soup 1 can cheese soup 1 can golden mushroom soup 1 can cream of mushroom Fry out: 2-2½ pounds ground beef 2 medium chopped onions 2 stalks of celery Add: 1 can mexi-corn 1 can green beans Mushrooms GROUND BEEF Tater Tot Casserole Put meat mixture into 2 9 x 13s or a 3 quart casserole (needs to be flat or all the ground beef will be in the center). From the Kitchen of Carol Weidenfeller 16 ounces cooked Mrs.

48 . add other ingredients except noodles to meat and bake at 375° uncovered 1½ hours or until rice is done. add chow mein noodles to top and bake 5 more minutes.GROUND BEEF From the Kitchen of Angela Favell 1 pound ground beef 1 diced onion 1 cup diced celery ½ cup raw rice 2 cups water 1 can mushroom soup (regular or beefy mushroom) 1 can chicken rice soup 4 tablespoons soy sauce 2 tablespoons Worcestershire sauce Salt and pepper to taste 1 can chow mein noodles GROUND BEEF Hot Dish Brown meat.

mix ground chuck. onion. 1 serving = 11 points Stuffed Pepper Casserole 49 . 6 servings. ketchup. soup mix. eggs. put peppers in a fairly large kettle and pour tomato juice over all. bring to a boil and simmer for 11½ hours From the Kitchen of Carol Weidenfeller 2 pounds lean ground beef 1 cup uncooked minute rice 3-10½ ounce cans tomato soup Sauté: 1 frozen stir fry package of cut up red. cover and bake at 325° for 2 hours. garlic and rice with wooden spoon. spread soup over all. pepper mixture. yellow and green peppers 1 large onion In a 9 x 13 layer raw meat. celery. sprinkle rice over peppers. fill peppers with mixture.GROUND BEEF From the Kitchen of Carol Weidenfeller 16 green peppers. cut off tops 6 pounds ground chuck 4 large cans tomato juice 1 finely chopped bunch celery 1 finely chopped large onion 2 packages onion soup mix 1 heaping cup ketchup 5-6 eggs ¼ cup Worcestershire sauce 4 minced garlic cloves Salt Pepper 8 peppers 2½-3 pounds 1-2 cans ½ bunch 1 medium onion 1 package ½ cup 2 eggs 2 tablespoons 2 cloves GROUND BEEF Stuffed Peppers ¾-1 cup raw Uncle Ben’s instant rice per pound of ground chuck Grind up tops of peppers (not stems) and mix with meat. sauce.

top with ¾ cup cheese. Bake covered at 350° about one hour or until bubbly. add taco seasoning. Taco Casserole 50 . taco seasoning. sprinkle with remaining cheese. brown meat. spread mashed potatoes over top. bring to a boil. From Mom’s Kitchen 1½ pounds ground beef 1 large chopped onion ½ chopped green pepper 1 package taco seasoning 1½ cups cooked elbow macaroni 2-10½ ounce cans tomato soup 1-14 ounce can diced tomatoes with green chilies 1 drained and rinsed can black beans 1 small can chopped black olives 1 drained can corn 1-8 ounce package Mexican cheese Cook macaroni. corn. drain.6 ounce package instant mashed potatoes. Bake uncovered for 12-15 minutes at 350° or until cheese is melted. sprinkle cheese on top. add tomatoes. salt and garlic powder. cook and stir 1-2 minutes. drain.GROUND BEEF From Taste of Home’s Quick Cooking GROUND BEEF Spicy Shepherd’s Pie 1-6. chili powder. divided Brown ground beef and onion. Transfer to a greased 2½ quart baking dish. mix all ingredients except cheese in a 2 quart baking dish. cooked or 4½ cups mashed potatoes 1½ pounds lean ground beef 1 medium chopped onion 1-14½ ounce undrained can diced tomatoes 1-11 ounce drained can mexi-corn 2 packages hot and spicy taco seasoning 2 teaspoons hot and spicy chili powder ½ teaspoon salt ¼ teaspoon garlic powder 1 cup (4 ounces) shredded cheddar cheese. onions and pepper.

cheddar or hot pepper cheese Brown ground beef. Bake uncovered 20 minutes at 350° or until cheese is melted and dish is thoroughly heated. in a 2 quart casserole layer meat. brown meat. ending with cheese on top. remove. drain. corn. salsa. brown onions and garlic.GROUND BEEF GROUND BEEF Beef Nacho Casserole 1 pound ground beef 1 package taco seasoning 1½ cups chunky salsa 1-10 ounce drained can corn ¾ cup creamy salad dressing or mayonnaise 1 teaspoon chili powder 2 cups crushed tortilla chips 2 cups shredded Colby. add taco seasoning. mayonnaise and chili powder. mix all ingredients except cheese in a 5 quart baking dish. add chopped celery and a little water. Bake covered at 350° about one hour or until bubbly. 1 serving = 12 points From the Kitchen of Florence Schaeffer 2 pounds ground beef ½ finely chopped bunch celery (with leaves) 2 finely chopped large onions 2 minced garlic cloves 16 ounces cooked spaghetti noodles 2-10½ ounce cans tomato soup 1-4 ounce undrained can finely chopped mushrooms 1-4 ounce drained can finely chopped mushrooms 1 drained can corn 2 teaspoons salt ½ teaspoon pepper ½ pound grated sharp cheddar cheese Cook spaghetti. 6 servings. sprinkle cheese on top. Nazetti 51 . tortilla chips. steam until tender. drain. cheese twice.

vinegar if too sweet. cook 3 hours on low or 1 hour on high.GROUND BEEF From Mom’s Kitchen 1 pound browned ground beef 1 large chopped and browned onion 1 can tomato soup ¼ to ½ cup ketchup 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon mustard (horseradish or yellow) or 2 teaspoons dry mustard ¾ tablespoon chili powder ½ teaspoon salt ⅛ teaspoon pepper 1 cup chopped green pepper (optional) Celery seed (optional) Mix all together in a slow cooker. GROUND BEEF Sloppy Joe From the Kitchen of Carol Weidenfeller Brown: 2 pounds ground beef Salt and pepper 1 cup chopped onion 1 cup chopped celery 1 chopped green pepper Large batch: 6 pounds 2 onions 1 bunch 2 peppers Barbeque Mix together and combine with hamburger mixture: 1 garlic clove (optional) 3 cloves 1 cup chili sauce 2 bottles 1 cup ketchup 4 cups 2 tablespoons Worcestershire sauce 6 tablespoons 4 teaspoons brown sugar 3 tablespoons 4 tablespoon vinegar 8 tablespoons 2 teaspoons dry mustard 2 tablespoons 2-3 teaspoons chili powder 1 tablespoon plus 2 teaspoons 1 teaspoon paprika 1 tablespoon Simmer for 1½ hours. add more brown sugar if too sour. 52 .

thyme. bake 5 minutes longer or until cheese is melted. mix well. Let stand for 10 minutes before serving. green pepper or carrots 2 tablespoons snipped parsley ½ tablespoon dried sage. bake uncovered at 350° for 50-55 minutes until meat is no longer pink and 160 . oregano or basil ½ teaspoon salt ¼ teaspoon pepper 1 pound ground beef GROUND BEEF Meatloaf Mix all together. Pepper Jack Meatloaf From Taste of Home 1 egg 1 cup seasoned dry bread crumbs ¼ cup chopped onion ½ to 1 teaspoon salt ½ teaspoon pepper 1½ pounds ground beef 1 cup (4 ounces) shredded pepper jack or Monterey jack cheese. onion. ◦ 53 . bake uncovered at 350° for 20-30 minutes. make a ring about 6 inches in diameter with a 1 inch hole on a pan covered with foil. 45-50 for a loaf.GROUND BEEF From Mom’s Kitchen 1 egg ¾ cup soft bread crumbs or ¼ cup dry bread crumbs ¼ cup milk or water ¼ cup chopped onion ¼ cup finely chopped celery. divided Combine egg. bread crumbs. Sprinkle remaining cheese on top. sprinkle ¾ cup cheese over meat to within ½ inch of sides. ground beef. salt and pepper. Pat in rest of meat. press half of mixture into a loaf pan.

Stir in wine or broth. in a small saucepan. In a small skillet. Bring to a boil. beat 2 eggs. roll out each pastry sheet into an 18 x 16 inch rectangle. Beat remaining egg. Worcestershire sauce. Fold long sides over loaf and pastry. mustard and pepper. On a lightly floured surface. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs. brush over pastry. 2½ hours prep/cook. cook and stir for 2 minutes or until thickened. Bake at 350° for 60-70 minutes or until a meat thermometer reads 160-170°. tomato paste. melt butter. for sauce. crushed Dash cloves ½ cup Madeira wine or beef broth 2 cups sliced fresh mushrooms 2 tablespoons olive oil or butter In a large bowl. about 9 x 3 inches. fold short sides of pastry over loaf. Makes 2 meat loaves (6 servings each). thyme.GROUND BEEF GROUND BEEF My Mom's Meat Loaf Wellington From Taste of Home 3 eggs ½ cup ketchup 2½ teaspoons seasoned salt 2 teaspoons Worcestershire sauce ¼ teaspoon ground mustard ⅛ teaspoon pepper 1 pound lean ground beef (90% lean) 1 pound ground pork 1/3 cup chopped onion ¾ cup dry bread crumbs 1-17. Whisk in flour until smooth. ketchup. mix gently.3 ounce package frozen puff pastry. 10 points per serving. Stir in the consommé. undiluted 1 tablespoon tomato paste ¼ teaspoon dried thyme ¼ teaspoon dried rosemary. sauté mushrooms in oil or butter until tender. thawed Madeira Sauce: ¼ cup butter 5 tablespoons flour 2 cups condensed beef consommé. Meanwhile. Place. seam side down. on a rack in a 15 x 10 x 1 inch baking pan. seal seams. Serve the mushrooms and sauce with meat loaf slices. Shape into two loaves. seasoned salt. 54 . Invert meat loaves and place in center of each pastry. rosemary and cloves.

Turn down to 450°. Put pizza in and bake 35 minutes 55 . add remaining flour ½ cup at a time. Spread sauce over dough: 1-8 ounce can tomato sauce Cumin to taste Oregano to taste Basil to taste Brown and layer over sauce: 1 pound ground beef 1 medium chopped onion 1 chopped green pepper Top with: 12 ounces shredded mozzarella cheese Preheat oven to 500°. put in a greased bowl. Brush jelly roll pan with cornstarch and cornmeal. and 2 cups flour. shortening. let rise about 20 minutes. knead until smooth and elastic. salt. cover and let rise until double in bulk. press dough into bottom and up sides of pan. punch down. mix with dough hook in Kitchen Aid on speed 2 for 2 minutes. add sugar.GROUND BEEF From Mom’s Kitchen Dough: 1 package yeast 1 cup warm water 1 teaspoon sugar 1½ teaspoon salt 1 tablespoon shortening 2½ to 3 cups sifted flour Cornstarch Cornmeal GROUND BEEF Pizza Dissolve yeast in water in warmed bowl.

Bake uncovered at 350° for 40-50 minutes or until heated through. 1 serving = 12 points 56 Skillet Bow-Tie Lasagna . arrange over sauce. spinach. 2 manicottis = 14 points From Taste of Home’s Quick Cooking 1 pound ground beef 1 small chopped onion 1 minced garlic clove 1-14½ undrained can diced tomatoes 1-6 ounce can tomato paste 1 tablespoon dried parsley flakes 2 teaspoons oregano 1 teaspoon salt 2½ cups uncooked bow-tie pasta ¾ cup small curd cottage cheese ¼ cup grated parmesan cheese Brown beef. parsley. combine sauce and water. onion and garlic. parsley. bring to a boil. combine cheeses. pour remaining sauce over manicotti. 1 cup mozzarella. drop by rounded tablespoons onto mixture. stirring once. ¼ cup parmesan. pepper and garlic. add tomatoes. 1½ cups water. Cover and refrigerate overnight. 4 servings.GROUND BEEF GROUND BEEF Make-Ahead Spinach Manicotti From Taste of Home 1-15 ounce carton ricotta cheese 1-10 ounce thawed and squeezed dry package frozen chopped spinach 2 cups (8 ounces) shredded mozzarella cheese ¾ cup shredded parmesan cheese. onion powder. divided 1 egg 2 teaspoons minced fresh parsley ½ teaspoon onion powder ½ teaspoon pepper ⅛ teaspoon garlic powder 2-28 ounce jars spaghetti sauce with meat 1½ cups water 1-8 ounce package manicotti shells Combine ricotta. oregano and salt. Sprinkle with remaining cheese. mix well. egg. Remove from refrigerator 30 minutes before baking. spread 1 cup sauce in an ungreased 9 x 13. Stuff uncooked shells with spinach mixture. cover and cook for 5 minutes. simmer 20-25 minutes or until pasta is tender. stir in pasta. paste.

turn to low. simmer 2 hours stirring every 10 minutes. bring to a boil stirring often. onion and garlic. Slow cooker: #2 setting. combine other ingredients in a large kettle. Bake uncovered at 350° for 45 minutes. cheese three times. simmer 1 hour stirring every 10 minutes. combine other ingredients in a large kettle. 57 Chili . drain. 11-13 cooked lasagna noodles (leave sit in cold water) 24 ounces mozzarella cheese 16 ounces ricotta cheese (optional-mix into sauce) Layer noodles. Spaghetti: 1 cup noodles = 4 points.GROUND BEEF (Spaghetti Sauce) From Mom’s Kitchen 1½ pounds ground beef 1 large chopped onion 1 minced garlic clove 2-1 pound cans crushed tomatoes 2-6 ounce cans tomato paste 1 cup water 1 tablespoon sugar 1½ teaspoon salt ½ teaspoon pepper 1½ teaspoon oregano 1-2 bay leaves GROUND BEEF Lasagna Brown beef. ½ cup sauce = 5 points Lasagna: 1 serving = 13 points From Mom’s Kitchen 1½ pounds ground beef 2 chopped onions 4 stalks chopped celery 2-1 pound cans crushed tomatoes 1-6 ounce cans tomato paste 1 large can of Brooks chili hot beans 1 tablespoon chili powder Brown beef. sauce. let cool 15 minutes. turn to low. drain. onion and garlic. bring to a boil stirring often. Make ahead: remove from refrigerator 30 minutes before baking.

drained 1-15 ounce can black beans. slow cooker.GROUND BEEF From Taste of Home 1 pound browned ground beef 1-16 ounce can kidney beans. Cover and cook on low for 5-7 hours. sour cream and cheese if desired. Serve with elbow macaroni. rinsed and drained 1-14½ ounce can stewed tomatoes 3-8 ounce cans tomato sauce 1-14½ ounce can diced tomatoes 1-4 ounce can chopped green chilies. combine the first ten ingredients. rinsed and drained 1-15¼ ounce can whole kernel corn. 58 . drained 1 envelope taco seasoning 1/2 cup chopped onion Cooked elbow macaroni Sour cream Shredded cheddar GROUND BEEF Taco Chili In a 5-qt.

bake at 350° for 40 minutes or until juices run clear. brush with mustard. Drizzle butter all over chicken. Place in a baking dish. 59 . drizzle with butter.POULTRY POULTRY Oven-Fried Parmesan Coated Chicken From Becky’s Kitchen 1½ cup grated parmesan cheese ¾ cup flour ½ teaspoon pepper 1 teaspoon salt 2 teaspoons paprika Mix together in a bowl large enough to hold the biggest piece of chicken. sprinkle with pretzels. Place in a greased 9x13. Pretzel Crusted Chicken From Taste of Home 4 boneless skinless chicken breasts ¼ cup honey mustard 8 thin slices deli ham 8 slices Swiss cheese 2 tablespoons melted butter 1 cup crushed pretzels Make a pocket in chicken. bake at 350° for 40 minutes or until juices run clear. Set aside. Bake at 425° for 50-65 minutes or until juices run clear (45-55 minutes for breasts) Poultry seasoning Garlic powder Onion powder Paprika From Mom’s Kitchen Baked Chicken Sprinkle spices generously on chicken before baking. stuff pocket with two ham slices and cheese slices. ¼ cup milk 5 pounds frying chicken or boneless skinless chicken breasts ½ cup butter Dip chicken pieces in milk then parmesan mixture.

remove cover last 20 minutes of baking. Cover pan with aluminum foil. Dill Chicken Casserole 60 . Top with croutons and bake covered at 350° for 1½ hours. Mix soup with water and pour over chicken. skinless. Chicken Cordon Bleu Casserole From the Kitchen of Annie Draskovich Combine: 1 can cream of mushroom soup 1 package onion soup mix 1 cup sour cream 1 tablespoon lemon juice (better fresh) 1-4 oz can of mushrooms 1 teaspoon dill weed 4 boneless. skinless chicken breasts Sliced ham Swiss cheese singles Shake-n-bake Wrap ham in two Swiss cheese singles place inside chicken breast. From the Kitchen of Carol Weidenfeller 3 cubed boneless. boneless. Bake at 350° for 40 minutes. chicken breasts. Use toothpick to hold together. skinless chicken breasts Place chicken in a 9 x 13 pan. raw 3-4 slices cooked ham 1-8 ounces Swiss cheese 1 cups parmesan/ranch croutons browned in ¼ cup butter 1 large can of cream of chicken soup Layer chicken. Bake at 350° for 1 hour. Spread mixture over chicken. ham and Swiss cheese in a baking dish.POULTRY POULTRY Chicken Cordon Bleu Rinsed.

sprinkle flour. stir lightly. Serve over rice. salt and pepper over mushrooms. cooked chicken breast Sauté mushrooms in butter.POULTRY From the Kitchen of Denise Vernier 4 cups cubed cooked chicken 2 cans cream of chicken soup 1½ cups mayonnaise (do not use Miracle Whip) 2 cups cooked rice 2 cups sliced celery 2 tablespoons chopped onion 2 tablespoons lemon juice 1 teaspoon salt 2 cans sliced water chestnuts 5 sliced hard boiled eggs Combine all ingredients. Add chicken. add broth (2 cups hot water and chicken base) and milk stirring constantly. sauce will thicken. Chicken Ala King 61 . Bring to a boil. POULTRY Hot Chicken Salad From the Kitchen of Amy Keeker 8 ounces sliced mushrooms ½ cup butter ½ cup flour 2 teaspoons salt ¼ teaspoon pepper 2 cups chicken broth 2 cups milk 2 cups cubed. Top with: 1½ cup crushed corn flakes 1 cup slivered almonds ¾ stick of butter Bake in an uncovered 9 x 13 dish at 350° for 40-45 minutes or until bubbly.

cottage cheese. In a large skillet. Make ahead: remove from refrigerator 30 minutes before baking. 62 .POULTRY From the Kitchen of Ann Kabitzke Sauce: ½ cup finely chopped onion ¼ cup finely chopped green bell pepper 2 tablespoons butter 1 can creamy chicken mushroom soup 2/3 cup milk 8 ounce package lasagna noodles. Stir in soup and milk. chicken sauce and cheddar cheese. Repeat twice more and then sprinkle top with parmesan cheese. Layer 1/3 of noodles. Spread enough sauce to lightly cover bottom of 9x13 pan. cream cheese. sauté onion and green pepper in butter until tender. in that order. cooked 16 ounce carton small curd cottage cheese 8 ounce package cream cheese cut into ½ inch cubes 2½ cups of cooked chicken 3 cups shredded cheddar cheese ¼ cup grated parmesan cheese POULTRY Chicken Lasagna Preheat oven to 350°. Bake 50-60 minutes.

Bake uncovered at 350° for 35-40 minutes or until macaroni is tender 63 . Pour over water chestnuts. In a large bowl. milk and broth. sprinkle over casserole. Toss butter and cracker crumbs.POULTRY From Taste of Home’s Quick Cooking 2 cups uncooked elbow macaroni 3 cups cooked cubed chicken ½ cup process cheese (Velveeta) 1 small chopped onion ½ cup chopped celery ½ cup chopped green pepper 1-8 ounce can sliced water chestnuts. Top with cashews. layer the first seven ingredients in the order listed. combine the soups. Cover and refrigerate overnight. drained 1-10¾ ounce can condensed cream of mushroom soup 1-10¾ ounce can condensed cream of chicken soup 1 1/3 cups milk 1-14½ ounce can chicken broth ¼ cup melted butter 2/3 cups crushed saltines (about 20 crackers) ¾ cup cashew halves POULTRY Cashew Chicken Casserole In a greased 9x13.

Reduce heat. heat through. 6 servings 64 . In a large skillet over medium heat. Add linguine and toss. shake to coat. mushrooms and onion. sauté chicken in butter until almost tender.POULTRY POULTRY Cajun Chicken Pasta From Taste of Home 3 boneless skinless chicken breasts. Add cream and seasonings. cook and stir for 2-3 minutes. optional Place chicken and Cajun seasoning in a plastic bag. Add peppers. Sprinkle with Parmesan cheese if desired. about 5-7 minutes. cut into thin strips 3 teaspoons Cajun seasoning 2 tablespoons butter 1 sliced green and red pepper 1-8 ounce package sliced mushrooms 1 medium chopped onion 2 cups heavy whipping cream ½ teaspoon dried basil ½ teaspoon lemon-pepper seasoning ½ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon pepper 12 ounces cooked linguine or fettuccini Grated Parmesan cheese. heat through.

Add cheeses stirring until melted. 1 chicken breast = 6 points 65 . green. salt and pepper. over medium heat or broil 4 inches from heat for 6-8 minutes on each side basting frequently with barbecue sauce. Add spices. stirring until mixture is smooth and bubbly. Grill chicken.POULTRY POULTRY Chicken Fettuccine Alfredo From Becky’s Kitchen 3 tablespoons butter 2½ tablespoons flour ¾ teaspoon salt ¼ teaspoon pepper 3 cups milk 8 ounces cream cheese 1 cup parmesan cheese 1½ teaspoon oregano to taste 1½ teaspoon basil to taste 1-16 ounce package fettuccine Optional: 5 grilled cubed chicken breasts 2 cups cooked. zucchini. secure with metal or soaked wooden skewers. peas Melt butter over low heat in sauce pan. Barbecue Jack Chicken From Taste of Home 4-6 ounce boneless skinless chicken breast halves 4 slices pepper jack cheese 1 cup barbecue sauce Carefully cut a pocket in each chicken breast. Stir in milk. Remove from heat. pour over pasta. yellow bell peppers. Fill with cheese. covered. Boil for one minute. Blend in flour. cubed ham 1 pound sautéed shrimp Broccoli. Cook over low heat. stirring constantly. bring to a boil. red.

boneless. chopped 2 minced garlic cloves 8 ounces sliced fresh mushrooms 1-16 ounce package fettuccini 1 cup snap peas 3 egg yolks 1 cup heavy cream 4 ounces cream cheese 1 cup shredded Parmesan cheese Cubed grilled chicken Salt and pepper to taste Fry out bacon. or until golden brown. onion and garlic. Sauté onions. cream. blend chicken mixture. In a medium bowl.POULTRY POULTRY Pasta Carbonara with Chicken 1 pound bacon 1 large onion. and then return it to the pot. Remove from heat. or until slightly thickened. cream cheese and butter until creamy. Add peas in the last 3 minutes of cooking pasta. cream cheese and shredded Parmesan. 1 puff = 8 points 66 . garlic and mushrooms in drippings. Cut bacon into chunks and sprinkle on top while serving. Pour over mushroom mixture. Fold into balls. In a medium bowl. Bake at 375° 12 minutes. Season with salt and pepper. remove from pan. Bring a large pot of lightly salted water to a boil. Place approximately one tablespoon of the chicken mixture on each rectangle. Drain pasta and peas. whisk together egg yolks. mushrooms. In a medium saucepan over medium heat. Pour over pasta and peas. Unroll croissants and divide in half to create 12 rectangles. return pan to a very low heat and cook for 1 to 2 minutes. skinless chicken breasts 3 tablespoons chopped onion 3 minced cloves garlic ¾ package cream cheese 6 tablespoons butter 3 cans refrigerated crescent rolls Sauté mushrooms in 2 tablespoons of butter. stir in chicken. Cook until onions are tender and chicken is lightly browned. Chicken Puffs 1-8 ounce package sliced mushrooms (optional) 2 cubed. Arrange puffs on a large baking sheet. slowly cook and stir cubed chicken. reserve 2-3 tablespoons drippings. Add pasta and cook for 14 to 16 minutes or until al dente.

replace with milk. add eggs until it sticks together. (1 tablespoon corn starch to a cup of cold water) 67 . thicken. Bring to a boil. skinless chicken breasts 1 large browned onion 1 tablespoon chicken base 2 tablespoons paprika ½ teaspoon red pepper Cook chicken covered with water in a kettle for 30 minutes. pull off pieces. Lisa’s Dumplings: 1½ cups flour 1 teaspoon salt 2-3 beaten eggs A pinch of baking powder Mix together. drop into boiling water. Done when floating. boneless. Add remaining ingredients. will float when done.POULTRY From the Kitchen of Francie Benes Mom’s Dumplings: ½ mashed potatoes ½ flour POULTRY Chicken and Dumplings Mix together. Drain half the water. Chicken: 5-6 cubed. form into balls and put in boiling water.

when carrots are tender.POULTRY POULTRY Chicken and Dumpling Stew From Lisa’s Kitchen Chicken Stew: 2-2½ pounds chicken pieces with skin removed 1 teaspoon salt ½ teaspoon pepper 4 chicken bouillon cubes 6 carrots peeled and sliced 1 cup cold water 2 tablespoons flour Dumplings: 2 cups flour 1 teaspoon salt 4-5 beaten eggs 2 big pinches of baking powder In a large kettle cover chicken pieces with water. Mix flour and water and add to stew to thicken. remove any remaining skin and remove meat from the bones. add dumplings to broth drop into boiling broth. will float when done. bring back to a boil cook until carrots are tender. remove chicken and let cool. add chicken and carrots to the broth. skim fat off broth. Boil 30 minutes. meanwhile prepare dumplings. 1 cup = 4 points 68 . bring to a boil and add bouillon cubes. pull off pieces. water should come to a couple inches over the chicken. Mix dumpling ingredients should form a slightly sticky ball.

Serve over spaghetti. tomatoes. Dip chicken in milk. Sprinkle with mozzarella cheese.5 ounce cans diced tomatoes 1 teaspoons each dried basil. brown chicken in butter over medium-low heat until golden brown and juices run clear. In a skillet. thyme and oregano ¼ teaspoon pepper ¼ cup milk ½ cup all-purpose flour 2 lightly beaten eggs ½ cup seasoned bread crumbs ½ cup grated Parmesan cheese 2 teaspoons garlic and herb seasoning (or Italian seasoning) 4 boneless skinless chicken breast halves 2 tablespoons butter 1 cup shredded mozzarella cheese Hot cooked spaghetti In a saucepan. Meanwhile. reduce heat. roll in flour. mix bread crumbs.POULTRY POULTRY Chicken Parmigiana From Taste of Home 1 small chopped onion 4 minced garlic cloves 1 tablespoons olive oil 1-15 ounce cans tomato sauce 1-14. place the milk. Parmesan cheese and herb seasoning. bring to a boil. herbs and pepper. 69 . sauté onion and garlic in oil until tender. Makes 4 servings. Dip in egg. flour and egg in separate bowls. cover and simmer for 20 minutes. In a gallon size ziploc bag. add the tomato sauce. Cover and cook 3-4 minutes longer or until cheese is melted. then coat with crumb mixture. top with tomato sauce.

Bring to a boil. sugar. thyme. mushrooms. reduce heat. Serve over garlic mashed potatoes. Cover and simmer for 35-40 minutes or until chicken is tender. Pour over chicken in skillet. turning to brown evenly. 70 . Turn once during cooking. salt. wine. skinless chicken breasts 2 tablespoons olive oil 1 medium sliced onion 2 minced garlic cloves 2-14 ounce can of diced tomatoes 2-6 ounce can tomato paste ¾ cup dry white wine (E&J Chardonnay) 1-4 ounce drained can mushroom pieces 2 tablespoons snipped fresh parsley 1 teaspoon sugar ½ teaspoon salt ½ teaspoon rosemary ½ teaspoon thyme ½ teaspoon oregano ⅛ teaspoon pepper POULTRY Chicken Cacciatore Cook chicken in a 12 inch skillet in hot oil about 15 minutes or until lightly browned. Makes 6 servings. cubed. boneless. Meanwhile. Drain fat. in a medium mixing bowl combine undrained tomatoes. tomato paste. Add onion and garlic the last 5 minutes of cooking. rosemary. rice or spaghetti noodles. parsley.POULTRY From the Kitchen of Angela Favell 4 rinsed. oregano and pepper.

green pepper and butter in a 3 quart casserole. cubed. 71 . Stir until smooth. Stir in remaining ingredients except chicken. Discard bay leaf. Add chicken and microwave 25 minutes on high. Add tomatoes and flour. Serve over garlic mashed potatoes.POULTRY POULTRY Microwave Chicken Cacciatore From the Kitchen of Angela Favell 1 medium chopped onion 1 medium seeded and thinly sliced green pepper 1 tablespoon butter 1 can whole tomatoes broken up 1 cup flour ½ cup dry red wine or water 1 tablespoon parsley 1 teaspoon salt 1 teaspoon paprika ½ teaspoon oregano ¼ teaspoon pepper ¼ teaspoon basil 1 bay leaf 1 garlic clove 3 pounds rinsed. skinless chicken breasts Combine onion. boneless. Cover and microwave on high for 5 minutes. Microwave on high for 5 more minutes. rice or spaghetti noodles.

uncovered. Drizzle over chicken. divided 5 tablespoons lemon juice. Add the remaining wine or broth and lemon juice. until sauce is reduced by a fourth. Drain drippings. 2 tablespoons wine or broth. divided 3 garlic cloves. In another shallow dish. combine the egg. Coat chicken with flour mixture. minced ⅛ teaspoon hot pepper sauce ½ cup all-purpose flour ½ cup grated Parmesan cheese ¼ cup minced fresh parsley ½ teaspoon salt 3 teaspoons olive oil. Remove and keep warm. Bring to a boil. In a shallow dish. 2 tablespoons lemon juice.POULTRY From Taste of Home’s Light and Tasty 4 boneless skinless chicken breasts 1 egg 2 tablespoons plus ¼ cup white wine or chicken broth. Parmesan cheese. dip in egg substitute mixture. In the same pan. brown chicken breasts in 1½ teaspoons oil for 3-5 minutes on each side or until juices run clear. Makes 4 servings. then coat again with flour mixture. garlic and hot pepper sauce. combine the flour. 72 . In a large nonstick skillet. Boil. parsley and salt. divided 2 tablespoons butter POULTRY Chicken Piccata Flatten chicken to ¼ inch thickness. melt butter.

POULTRY From the Kitchen of Shelby Hanrahan ¼ cup flour for coating ½ teaspoon salt ¼ teaspoon pepper ½ teaspoon oregano 4 boneless. Pour in wine and sherry. pepper and oregano. sliced onion 1 large minced garlic clove 1 jar spaghetti sauce. Turn over chicken pieces and add mushrooms. Let stand at room temperature for 1 hour before baking. tightly covered with plastic wrap. any color. Pour remaining sauce over peppers. with flat bottoms (cut off tops. Peppers can be prepared up to 2 days in advance and refrigerated. Bake at 375° for 40-50 minutes or until peppers are tender. Mix with chicken. 73 . salt. Sauté onion and garlic until onions are translucent. simmer chicken ten minutes. turning once. Coat chicken pieces in flour mixture. Chicken Stuffed Bell Peppers 1½ cups diced cooked chicken 4 bell peppers. Cover skillet. until no longer pink and juices run clear. 2/3 cup sauce. cheese. remove seeds and ribs) 1 finely chopped bell pepper 2 tablespoons Crisco oil 1 medium peeled. Melt butter in oil over medium heat. Place chicken in the skillet and lightly brown. Divide mixture into peppers. divided ½ cup shredded cheddar or Monterey jack cheese ½ teaspoon salt ¼ teaspoon pepper Place peppers in a 9 x 13. skinless chicken breast halves pounded ¼ inch thick 8 ounces fresh sliced mushrooms 2 tablespoons butter 2 tablespoons olive oil ½ cup Marsala wine ¼ cup cooking sherry POULTRY Chicken Marsala Mix together flour. Heat oil in a skillet on medium-high heat. salt and pepper.

skinless chicken breasts 2 teaspoons Pensey’s southwest seasoning 2 tablespoons olive oil Mix dressing ingredients. brown chicken in a skillet. mix remaining ingredients. Cook chicken in heated oil. skinless chicken breasts 1 package taco seasoning 2 tablespoons oil 1 jar chunky salsa (16 ounces Hot Chi-Chi’s Original Salsa) ½ cup peach preserves 1 drained can mexi-corn 1 diced green pepper 1 diced tomato Marinate chicken in oil and taco seasoning. Cool chicken 5 minutes at room temperature. Pour dressing over salad and mix thoroughly. reduce heat. let sit overnight so flavors blend (optional). boneless. From Taste of Home’s Quick Cooking 4 cubed. Combine salad ingredients in a large bowl. sprinkle seasoning on top. boneless. Cook and drain pasta.POULTRY POULTRY Southwestern Chicken and Pasta Salad From Mom’s Kitchen Dressing: 2/3 cup vegetable oil 2 limes juiced (¼ to 1/3 cup) 2 tablespoons Pensey’s southwest seasoning 2 teaspoons salt 1½ teaspoon minced garlic Salad: 16 ounces tri-colored rotini pasta 1½ cups corn kernels (frozen package. set aside. stir in salsa mixture. 74 Sweet ’n’ Spicy Chicken . bring to a boil. Serves 8-12. Refrigerate. thawed) 1-15 ounce can black beans 1 medium diced red bell pepper ¾ cup chopped green onions 1 cup roma tomatoes diced (4-5) 4 cubed. cover and simmer for 2-3 minutes or until juices run clear.

seeded and finely chopped papaya or mango 1 finely chopped tomato 1/3 cup chopped red onion 1 tablespoon honey 1½ seeded and minced jalapeño peppers. grill slowly so salsa doesn’t burn. (or heat 1 tablespoon olive oil in a heavy nonstick skillet over medium high heat and add marinated chicken). divided POULTRY Chicken with Mango Salsa Salsa: 3 tablespoons fresh lemon juice 1 teaspoon grated lemon peel 1 peeled. Cook until juices run clear. Meanwhile.POULTRY Chicken: 5 boneless skinless chicken breasts 1-16 ounce jar Salpica mango peach salsa. combine remaining ingredients and the rest of the salsa in a bowl. pitted and finely chopped avocado 1 peeled. Place chicken on a bed of rice and top with salsa. ⅛ teaspoon ground cinnamon ⅛ teaspoon ground allspice 5-6 cups cooked rice Marinate chicken in half the salsa. 75 . Mix thoroughly.

add onion. salt and pepper. add soy sauce and tomatoes. spread on warm platter. add remaining marinade and bring to a boil. Heat oil in frying pan. Serve over rice. sauté chicken. 6 servings. a bit of garlic and more oil if needed. Remove chicken. cover and simmer twenty minutes. sliced in rings 1 green pepper. mushrooms and peppers. Return chicken to pan to heat. seeded and cut in strips Garlic 1 dash celery seed Lawry’s seasoned salt 1 dash pepper 1 tablespoon lemon juice 8-10 7 inch flour tortillas 1 cup grated medium cheddar or sharp cheddar cheese Sour cream Salsa POULTRY Chicken Fajitas Heat oil in frying pan. 1 cup rice and 1 serving sauce = 9 points 76 . simmer five more minutes. peppers. onions. heat quickly. sliced into long thin strips 1 Spanish onion.POULTRY From the Kitchen of Kathleen Kiesling 1 tablespoon oil 4 boneless skinless chicken breasts. drizzle with lemon juice. Teriyaki Chicken From Lisa’s Kitchen 2 tablespoons vegetable oil 1 pound cubed chicken or 1½ pound beef tenderloin pieces 1 large diced onion 1-12 ounce bottle teriyaki marinade 1 diced red pepper 1 diced green pepper 2 tomatoes 1-8 ounce package fresh sliced mushrooms Soy sauce to taste 6 cups cooked rice Marinate chicken in half the marinade sauce. sprinkle with garlic. Place over onion mixture. add chicken. celery seed. sauté until browned. seeded and cut in strips 1 red pepper. stir-fry until cooked.

chopped cilantro (optional) 1 cup chopped peanuts POULTRY Thai Chicken with Noodles Combine marinade ingredients. 8 servings = 6 points each. Cook noodles. Stir in reserved marinade and toss gently.POULTRY From the Kitchen of Kim Gruszynski Marinade: 1/3 cup rice vinegar 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 tablespoon sesame oil 2 minced garlic cloves ½ teaspoon ground red pepper ¼ teaspoon ground ginger 2 tablespoons chunky peanut butter 3 tablespoons honey 3 cups cubed. Add peas in the last 3 minutes of cooking noodles (or add to water at the same time as noodles when using Ramen Noodles). 6 servings = 8 points each 77 . Toss remaining marinade keep reserved 1/3 of marinade). Let chicken marinate overnight or at least 30 minutes. Add noodles and peas to chicken mixture. Add cilantro and peanuts if desired and toss to coat. Set aside 1/3 of the marinade. Remove chicken and cook in a skillet 6-10 minutes. skinless chicken breasts or 2 pounds shrimp 9 ounces Asian style noodles (Ramen) 1½ cup snow or snap peas ¼ cup fresh. Drain and rinse noodles and peas. boneless.

POULTRY From Taste of Home 4 cubed boneless skinless chicken breasts 3 tablespoons cornstarch 2 tablespoons soy sauce ½ teaspoon ground ginger ¼ teaspoon garlic powder 3 tablespoons cooking oil. refrigerate 30 minutes. add remaining oil and stir-fry vegetables until crisp-tender. stir-fry chicken 3-5 minutes. mix soy sauce. divided 2 cups broccoli florets 1 cup sliced celery (½ inch pieces) 1 cup thinly sliced carrots 1 small onion cut into wedges 1-8 ounce package mushrooms 1 cup water 1 teaspoon chicken bouillon granules POULTRY Chicken Stir-Fry Toss chicken in cornstarch to coat in a bag. 4 servings. cook and stir until thickened and bubbly. Serve over rice. add water and bouillon. 1 cup rice and 1 serving = 12 points 78 . ginger and garlic add to bag and shake well. in a skillet heat 2 tablespoons of oil.

tomatoes. 9 points per serving. Makes 8 servings. sprinkle with Parmesan cheese. Add the chicken. salt and pepper. basil. Drizzle over salad and toss to coat. Drain and rinse in cold water. garlic. onion. bacon and Gorgonzola cheese. cooked and crumbled ¼ cup crumbled Gorgonzola cheese ½ cup olive oil ¼ cup minced fresh basil ¼ cup balsamic vinegar 2 tablespoons brown sugar 1 teaspoon minced garlic ¼ teaspoon salt ¼ teaspoon pepper ½ cup grated Parmesan cheese Cook pasta according to package directions. brown sugar. whisk the oil. In a small bowl. transfer to a large bowl. vinegar. 79 .POULTRY POULTRY Balsamic Chicken Pasta Salad From Taste of Home 3 cups uncooked bow tie pasta 4 cups cubed cooked chicken breast 2 cups chopped tomatoes ½ cup chopped red onion 4 bacon strips.

and keep sauce warm. chili paste. and a dash of sesame oil. about 2 minutes. and garlic to a boil in a saucepan over high heat. baking soda and powder into a bowl. and refrigerate for 20 minutes. a few at a time.POULTRY POULTRY Perfect Sesame Chicken 2 tablespoons flour 2 tablespoons cornstarch ¼ teaspoon baking soda ¼ teaspoon baking powder 2 tablespoons soy sauce 1 tablespoon dry sherry 2 tablespoons water 1 teaspoon vegetable oil 1 dash sesame oil 1½ pound cubed. Reduce heat to low. 6 servings. stir until smooth. Simmer until the sauce thickens and turns clear. 1 cup chicken broth ½ cup sugar 2 tablespoons distilled white vinegar 2 tablespoons dark soy sauce 2 tablespoons sesame oil 1 teaspoon chili paste 1 minced garlic clove 2 tablespoons cornstarch ½ cup water Meanwhile. cornstarch. sesame oil. vinegar. sugar. and stir into boiling sauce. 1 cup rice and 1 serving = 16 points 80 . bring chicken broth. drop in the chicken pieces. dark soy sauce. Drain on a paper towel lined plate. 1 quart oil for frying 2 tablespoons sesame seeds Heat oil in an electric skillet to a temperature of 375°. then cover. skinless. boneless chicken breast Sift flour. Pour in soy sauce. sherry. Dissolve cornstarch into water. 3 to 4 minutes. Serve chicken on a bed of rice. vegetable oil. pour sauce over chicken and sprinkle with sesame seeds to garnish. Stir in chicken until coated with the batter. and fry until they turn golden brown and float to the top of the oil. water.

Cut and discard woody stems. salt. and onion. (optional) 1-8 ounce can minced bamboo shoots 1-8 ounce can minced water chestnuts 1 package cellophane Chinese rice noodles. Changs 8 dried shiitake mushrooms 1 teaspoon cornstarch 2 teaspoon dry sherry 2 teaspoon water Salt and pepper 1½ pounds boneless. Mince mushrooms.POULTRY POULTRY Lettuce Wraps From P. Add 3 tablespoons oil. Add mixed cooking sauce to pan. sherry water.F. Break cooked cellophane noodles into small pieces. skinless chicken 5 tablespoons oil 1 teaspoon fresh minced ginger 2 minced garlic cloves 2 minced green onions 2 small dried chilies. Cook until thickened and hot. 81 . Stir to coat chicken thoroughly. Set aside. Add 2 tablespoons oil to pan. prepared according to package Cooking Sauce: 1 tablespoon Hoisin sauce 1 tablespoon soy sauce 1 tablespoon dry sherry 2 tablespoons oyster sauce 2 tablespoons water 1 teaspoon sesame oil 1 teaspoon sugar 2 teaspoon cornstarch Iceberg lettuce "cups" Cover mushrooms with boiling water. Heat wok or large skillet over medium high heat. then add chicken and stir fry for about 3−4 minutes. Then pour chicken mixture on top of noodles. and chicken. bamboo shoots and water chestnuts. stir fry an additional 2 minutes. let stand 30 minutes then drain. pepper. combine cornstarch. and set aside. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. In medium bowl. and cover bottom of serving dish with them. Add mushrooms. chilies. soy sauce. Mix all ingredients for cooking sauce in bowl. Set aside. stir fry about a minute or so. Return chicken to pan. Spoon into lettuce leaf and roll. garlic. Add ginger.

bake at 350° for 1½ hours. add 2½ cups broth and add broth until moist enough. add ground chuck to mixture. save water 2 eggs POULTRY Turkey Stuffing Mix all ingredients together. Bake at 350° for one hour. add bread cubes and mix. drain off fat. From the Kitchen of Carol Weidenfeller 1 bag traditional Brownberry onion and sage bread cubes 1-2 cups finely chopped celery 1-2 cups finely chopped onions 1 pound ground chuck 1 tube Jimmy Dean’s mild pork sausage 2½-3 cups chicken broth (or make your own) Broth: simmer onion. salt and pepper and 4 cups water. Turkey Stuffing 82 . celery. meanwhile cut up celery and onions. (You can make extra and freeze broth for future use) Brown ground chuck. refrigerate until it is stuffed in the bird or cooked separately. drain out the celery and onion. add water and broth to make moist.POULTRY From Mom’s Kitchen Cooked giblets ½ pound fried out hamburger 1 package onion and sage seasoned bread cubes 1 cup chopped celery 1 cup cooked onion.

mushrooms. ginger. add broth. cut into thin strips 2 teaspoons fresh ground pepper 1 tablespoon paprika 1 teaspoon ginger ½ teaspoon crushed red pepper flakes 2 minced garlic cloves 1 onion cut into ¼ slices 2 tablespoons butter 1 can beef broth (1 cup) ½ cup sliced mushrooms (optional) 1 sliced red bell pepper 1 sliced green bell pepper 1-8 ounce can sliced water chestnuts (optional) 2 tablespoons corn starch 1/3 cup water ¼ cup soy sauce 2 tomatoes cut into wedges BEEF Pepper Steak Combine pepper. Serve over rice.BEEF From the Kitchen of Angela Favell 1½ pounds whole beef tenderloin. Add tomato wedges and stir to heat. sprinkle over steak. red pepper. paprika. onions. stir into steak mixture until thickened. Dissolve corn starch in water and soy sauce. cover and simmer 20 minutes. In a large skillet brown steak and garlic in butter. 83 . peppers and water chestnuts. let stand while preparing other ingredients.

Thicken gravy. cut into thin strips 2 tablespoons oil 1 cup chopped onion 1½ cups Marsala wine 1 can beef broth Brown beef and onion in oil. cut into smaller pieces 2 tablespoons shortening or butter Fresh ground pepper 1-10½ ounce can French onion soup ½ soup can water 1 can stewed diced tomatoes 2 teaspoons soy sauce 1 large green pepper cut into strips 1 tablespoon cornstarch Cooked rice BEEF Pepper Steak Brown meat in shortening. Serve over rice. stir occasionally. Cook. Mix cornstarch and 2 tablespoons water until smooth. Serve over potatoes or rice. Beef Marsala 84 . tomatoes. cook over low heat 1 hour or until tender. add remaining ingredients and simmer 20-30 minutes. water. stir until thickened. soy sauce and green pepper. From Mary Lou’s Kitchen 1½ pounds whole beef tenderloin. Cover. sprinkle with pepper. gradually stir into sauce. add soup.BEEF From the Kitchen of Michelle Weyer 1½ pounds stew meat. drain. 4 servings.

Add 4 cups broth and ketchup. pepper and garlic powder over it. Quick Beef Stroganoff 85 . Add mushroom mixture to meat. Pour into skillet until it thickens like pudding. 1 cup noodles and 1 cup sauce = 13 points From the Kitchen of Ann Kabitzke 2 pounds round or sirloin steak. Stir in sour cream and heat through. Place one cup cold water and flour in a container and shake. Remove from skillet and place in a bowl. simmer for one hour. onion and mushrooms in oil. boil and stir one minute. dissolve beef bouillon cubes. Cut meat and sprinkle salt. Cook egg noodles. Heat to boiling. stirring constantly. Melt butter in skillet and sauté mushrooms. Combine other ingredients. 6-8 servings. heat through and serve over egg noodles.BEEF BEEF Beef Stroganoff 4 beef bouillon cubes 2 tablespoons butter 16 ounces fresh sliced mushrooms 2 large white diced onions 5 small minced garlic cloves 1½ pounds whole beef tenderloin. cut into thin strips 1 teaspoon salt ½ teaspoon pepper ⅛ teaspoon garlic powder 2 tablespoons oil ¼ cup ketchup 5 tablespoons sifted flour 8-10 ounces sour cream 12 ounces wide egg noodles Boil 4 cups of water. garlic and onion. cut into thin strips 1 cup chopped onion 2 tablespoons oil 2 cans mushroom soup 2 containers sour cream 8 ounces fresh sliced mushrooms Brown meat. In the same skillet add oil and cook meat until light brown. pour over meat. Serve over noodles.

Add beef (do not stir). stirring once. Stir in potatoes and mushrooms. simmer another ½ hour. 86 . Mix all ingredients except beef in 3½ to 6 quart slow cooker. Stir well. add remaining ingredients and more liquid to cover if needed. Slow Cooker: Chop onion (1/2 cup). cover and cook on low heat setting 8-9 hours or until vegetables are tender. add enough broth to cover. Increase flour to ½ cup. cover and simmer 1½ to 2 hours. omit tomato sauce. Mix all ingredients except potatoes and mushrooms in oven proof 4 quart Dutch oven. cover and bake 2 hours. cover and bake 1 to 1½ hours until beef and vegetables are tender. Beef Stew 1 pound beef stew meat cut into ½ inch pieces 1 medium onion cut into eighths 1-8 ounce package baby carrots 1-14½ ounce undrained can diced tomatoes 1-10½ ounce can condensed beef broth 1-8 ounce can tomato sauce 1/3 cups flour 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar 1 teaspoon dried marjoram leaves ¼ teaspoon pepper 12 new potatoes cut into fourths (1½ pounds) 2 cups sliced mushrooms Heat oven to 325°. add meat and brown on all sides.BEEF From Mom’s Kitchen 2 large chopped onions ¼ cup butter or oil 2 pounds cubed beef 6-8 cups beef broth 3 medium peeled and cut up potatoes 4 large peeled and quartered carrots 1 cup fresh green beans 1 cup bran BEEF Beef Stew Sauté onions in butter.

Grill 15-20 minutes. microwave 8 to 10 minutes Thread onto skewers. tomato sauce. heat the olive oil and brown beef cubes with the garlic. baste onto kabobs. 87 .BEEF BEEF Teriyaki Shish Kabobs Marinade: ½ cup sugar ½ cup ketchup ½ cup soy sauce 1 teaspoon garlic powder 1 teaspoon ground ginger Mix and marinate meat overnight. salt. pepper and red wine. Add a little more wine while cooking if desired. Sirloin Tips with Mushrooms 3 tablespoons olive oil 3 minced cloves garlic 1½ pounds cubed beef sirloin 4-4 ounce cans mushrooms with liquid 1-8 ounce can tomato sauce ¾ cup red wine Salt and pepper to taste In a large skillet over medium/high heat. Cook for 30 minutes or until beef cubes are tender. Add mushrooms with liquid. reserve extra sauce Sauté in butter: 3 small zucchinis 1 red pepper 1 green pepper Pearl onions 1½ pounds cubed boneless beef tenderloin 3-5 baby red potatoes. simmer reserved marinade 15 minutes.

reheat (brown if desired) Karo Barbeque Sauce From Mom’s Kitchen 1 tablespoon corn syrup 1 cup finely chopped onion ½ cup dark Karo syrup ½ cup ketchup ¼ cup cider vinegar ¼ cup prepared mustard ¼ cup Worchester sauce Sauté onion in oil. bring to a boil over medium heat. cover with water. bring to room temperature. simmer 20 minutes. cool slightly. bring to a boil. marinate in Karo Barbeque Sauce overnight in refrigerator. stir in remaining ingredients. stirring occasionally. add remaining ingredients. reduce heat. rinse off spices. simmer 1½ hours.BEEF From Mom’s Kitchen 6 pounds spare ribs 1 medium chopped onion 2-3 minced cloves garlic 2 tablespoons mixed pickling spices 1 teaspoon sage ½ teaspoon hot pepper BEEF Spare Ribs Place ribs in a Dutch oven. cook for one minute. 88 .

bring to a boil and thicken sauce with flour and water. tomato paste. Bring to a boil. mix remaining flour and cold water. basting with juices every 30 minutes. Arrange vegetables around and add 2 cups cold water. cut into ¼ inch strips 2 medium onions sliced and separated into rings 2 cloves minced garlic 1 tablespoon oil 1-14½ ounce can beef broth 1 each julienned red.PORK. reserving broth. until pork is no longer pink. 89 . Serve over rice. Bake 30 minutes longer until meat thermometer reaches 160°. Bake uncovered at 325° 1½ hours. discard vegetables. cook and stir 2 minutes until thickened. Sunday Pork Roast From Mom’s Kitchen 4 tablespoons flour 1 teaspoon salt 1 teaspoon pepper 1 finely ground bay leaf ½ teaspoon thyme 1 bone-in pork loin roast or rolled roast 2 medium chopped onions 2 medium chopped carrots 1 chopped celery rib 2 1/3 cups water. bring to a boil. stir in broth. salsa. ETC. bay leaf and thyme. Strain pan drippings. chili powder and salt. ETC. place fat side up in roasting pan. rub over entire roast. garlic and onion 3 minutes. pepper. peppers. yellow and green pepper 1-6 ounce can tomato paste ¼ cup salsa 2 teaspoons chili powder ½ teaspoon salt 3 tablespoons flour ¼ cup cold water Stir fry pork. reduce heat. PORK. thicken. Add water to broth to make 1 2/3 cups. Pork with Three Peppers From Taste of Home 2 pounds pork tenderloin. divided Combine 2 tablespoons flour. simmer 10-12 minutes stirring occasionally. salt.

should end up with about 4 cups meat. PORK. Peppered Bacon and Tomato Linguine ½ pound diced peppered bacon 2 tablespoons chopped green onion 2 teaspoons minced garlic 1-14½ ounce undrained can diced tomatoes 1 teaspoon basil 1 teaspoon salt Ground pepper to taste 1-16 ounce package cooked linguine 3 tablespoons grated parmesan cheese Fry bacon until evenly browned. ETC. simmer 5 minutes. sauté onion and garlic in bacon drippings for one minute over medium heat. brown in skillet in a little oil. basil. remove bacon. Makes 6-8 servings. 90 . top with soup mixture. Bake at 350° for 2 hours. stir in tomatoes. noodles and sauerkraut. combine soup. water and onion soup mix and heat through in a saucepan. Sauerkraut-Pork Casserole From Mom’s Kitchen 2 pounds lean pork. In a 2½ quart casserole layer meat. salt and pepper. sprinkle with cheese. Toss hot pasta with sauce. 4 servings. trimmed of fat and cut into cubes Pepper to taste 1-10¾ ounce can cream of mushroom soup 1 soup can of water 1 envelope dry onion soup mix 1-8 ounce package kluski noodles.PORK. drained and rinsed Season meat with pepper. cooked and drained 1-27 ounce can plain sauerkraut. ETC.

fry bologna with potatoes. PORK. 91 . Egg Noodle and Ham Casserole From Mom’s Kitchen 4 cups (1 bag) cooked extra wide egg noodles 6-7 beaten eggs 3 cups milk ½ teaspoon salt 1 cup cubed and cooked ham Mix noodles and ham in a 9 x 13. let stand ten minutes before serving. until bologna and potatoes are cooked all the way through. combine eggs milk and salt. test with knife.PORK. ETC. ETC. pour over noodles. Ring Bologna and Potatoes From Mom’s Kitchen 1 ring bologna sliced ⅜ inch-½ inch thick 10-12 cubed baby red potatoes 2 tablespoons butter Pepper Salt Fry potatoes in butter until nearly done. Bake uncovered at 350° for 1 hour. add seasonings to taste.

removing any visible fat. Serve with schnitzel and gravy. stir in the gravy and sour cream. lightly beaten 1 cup all-purpose flour ½ cup butter 1 cup sliced mushrooms 1 medium onion. 92 . fry tenderloin in butter until no longer pink. Add wine. Add eggs and milk. Pound to ¼ inch thickness. coat with flour and shake off excess. lightly beaten ½ cup milk 8 quarts chicken broth or water 3 tablespoons butter Combine flour. thinly sliced 4 tablespoons white wine 3 cups prepared brown gravy 4 tablespoons sour cream Trim tenderloin. dip into egg. Drain well. ETC. PORK. In a large kettle. mix well and heat through. salt and pepper.PORK. cook until tender. Add mushrooms and onion to skillet. heat spaetzle in butter until lightly browned. In a skillet over medium heat. remove to ice water. In a skillet. Spaetzle 2 cup all-purpose flour 1 teaspoon salt Dash pepper 4 eggs. Remove and keep warm. Jaeger Schnitzel with Spaetzle From Taste of Home 1-12 to 14 ounce pork tenderloin 2 eggs. bring chicken broth to a boil. Boil until spaetzle rise to the surface. but do not boil. ETC. Drop batter by ½ teaspoonfuls into broth. cut into medallions. stir to mix well (batter will be thick).

do not overcook. in a large nonstick skillet coated with cooking spray. quartered and sliced 1 medium chopped onion 1 medium chopped green pepper 1 small chopped red pepper 4 minced garlic cloves 1½ pounds shrimp. tequila. Pepper Shrimp Scampi From Taste of Home 6 ounces uncooked angel hair pasta 1 small zucchini. Sprinkle flour over mixture. Sprinkle with Parmesan cheese. oregano and basil. sauce will thicken. Add the shrimp to the marinade and coat well. onion. 1 1/3 cup = 9 points 93 . 6 servings. Drain pasta. Add the shrimp. peppers and garlic until tender. garnish with lime and cilantro. add milk and bring to a boil stirring constantly. Marinate at least 30 minutes. cook and stir for 2-4 minutes or until shrimp turn pink. garlic. add to skillet and toss to coat. salt. cubed 2 teaspoons oregano 1 teaspoon basil 2 tablespoons grated parmesan cheese 2 cups milk ¼ cup flour Cook pasta according to package directions. lime juice. peeled and deveined ¼ cup butter. grill on medium heat until pink. sauté the zucchini. red pepper and cilantro in a bowl.MEATLESS MEATLESS Margarita Grilled Shrimp From Lisa’s Kitchen 1 pound medium shrimp. deveined and shelled 3 tablespoons olive oil 2 large minced garlic cloves 2 tablespoons tequila 1 tablespoon lime juice ¼ teaspoon salt ¼ teaspoons crushed red chili pepper 3 tablespoons chopped cilantro Whisk together oil. Meanwhile. Stir in the butter. Place shrimp on skewers.

MEATLESS MEATLESS Spicy Island Shrimp From Taste of Home 1 large chopped green pepper 1 large chopped onion 2 cups diced zucchini ½ cup butter cubed 2 pounds uncooked large shrimp. for 20 minutes or until slightly thickened. peeled and deveined 2-8 ounce cans tomato sauce 3 tablespoons chopped green onions 1 tablespoon minced fresh parsley 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon dried thyme ¼ to ½ teaspoon white pepper ¼ to ½ teaspoon cayenne pepper Hot cooked rice In a large skillet. 1 hour prep time. Stir in the tomato sauce. uncovered. Reduce heat. 7 points per serving. mix all ingredients with a fork. shape into patties and fry in oil. simmer. Bring to a boil. Salmon Patties 94 . 6 servings. Reduce heat. remove bones. parsley and seasonings. Serve with rice. Cook for 5 minutes or until shrimp turn pink. add shrimp. green onions. From Mom’s Kitchen 1-1½ pounds skinned salmon 1 cup bread crumbs 1 teaspoon salt pepper ¼ cup oil onion 2 eggs Boil salmon until it is white and flaky. sauté the zucchini. green pepper and onion in butter until tender.

Pour into a greased 2 quart baking dish. spinach and half of the onions. thawed and drained 1 can french-fried onions. Top with remaining onions. 6 servings.MEATLESS MEATLESS Monterey Spaghetti From Taste of Home 4 ounces spaghetti. broken into 2 inch pieces 1 egg 1 cup sour cream ¼ cup grated Parmesan cheese ¼ teaspoon garlic powder 2 cups shredded Monterey Jack cheese 1-10 ounce package frozen chopped spinach. Cover and bake at 350° for 30 minutes or until heated though. Parmesan cheese and garlic powder. 1 serving=13 points 95 . add to egg mixture with Monterey Jack cheese. return to the oven for 5 minutes or until onions are golden brown. beat egg. Drain spaghetti. add sour cream. In a medium bowl. divided Cook spaghetti according to package directions.

add sugar gradually. makes 4 dozen. put in little piles on aluminum foil. roll ¼ inch thick on floured canvas. add sugar gradually and beat until sugar is dissolved and frosting stands in peaks. From the Kitchen of Nancy Cogan 1-12 ounce bag chocolate chips 1-12 ounce bag butterscotch chips 1 large bag chow mein noodles 1 jar salted peanuts Melt chips. Decorating Frosting From Mom’s Kitchen 2 egg whites 2½ cups powdered sugar ¼ cup light corn syrup Food coloring Beat egg whites until they hold a soft peak. add syrup and beat one minute. bake at 375° for 12-15 minutes. blend in sifted dry ingredients and sour cream alternately. cut and place on ungreased cookie sheets. cool and serve 96 Ting-a-lings .COOKIES AND CANDY COOKIES AND CANDY Soft Sugar Cookies From Mom’s Kitchen 1 cup butter 1½ cups sugar 2 eggs 1½ teaspoon vanilla 1 teaspoon baking soda 4½ cups sifted flour 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon nutmeg 1 cup sour cream Cream butter. pour over noodles and peanuts. ice with frosting. chill. mix in vanilla. beat in eggs one at a time. add water for thinner frosting.

roll in sugar mixture. form into 1½ inch balls and roll in sugar. Makes 7 dozen. From Mom’s Kitchen Mix thoroughly: 1 cup soft shortening 1½ cups sugar 2 eggs Sift together and stir in: 2¾ cups sifted flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt Mix together: 2 tablespoons sugar 2 teaspoons cinnamon Roll into balls the size of small walnuts. place on ungreased cookie sheets and press cookies with the bottom of a glass dipped in sugar. Bake at 350° for 8 minutes until edges are light brown. place 2 inches apart on an ungreased baking sheet. add remaining ingredients. add oil and cream well. bake at 400° 8-10 minutes until lightly browned but still soft.COOKIES AND CANDY From the Kitchen of Sue Janiuk 1 cup powdered sugar 1 cup granulated sugar 1 cup margarine 1 cup corn oil 2 eggs 1 teaspoon salt 4½ cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon vanilla COOKIES AND CANDY Sue’s Sugar Cookies In a large bowl mix sugars and margarine. watch closely. 97 Snicker Doodles .

roll into balls. roll in sugar.COOKIES AND CANDY COOKIES AND CANDY Molasses Cookies From Mom’s Kitchen Mix thoroughly: 1½ cups soft shortening 2 cups brown sugar 2 eggs ½ cup black strap molasses Sift together and stir in: 4½ cups sifted flour 4 teaspoons baking soda ½ teaspoon salt 1 teaspoon cloves 2 teaspoons cinnamon 2 teaspoons ginger Chill dough. bake at 350° for 12 minutes. Snowflakes 98 . roll into 1” balls. dip tops into nuts. sprinkle each cookie with 3 drops water to produce a crackled top. From Mom’s Kitchen 2½ cups sifted flour ½ teaspoon salt ½ teaspoon cinnamon 1 cup butter 1-3 ounce package cream cheese 1 cup sugar 1 egg yolk 1 teaspoon vanilla 1 teaspoon grated orange peel ¼ cup finely chopped nuts Mix everything except nuts. place on a greased baking sheet. bake at 375° for 10-12 minutes just until set but not hard.

In a large bowl. 99 Butter Pecan Cookies . cream sugar and 1 cup butter until light and fluffy.COOKIES AND CANDY COOKIES AND CANDY Oatmeal Scotchies From Lisa’s Kitchen 1 cup softened margarine or butter ¾ cups sugar ¾ cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla 1¼ cups flour 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 3 cups quick or uncooked old-fashioned oatmeal 1-12 ounce package butterscotch chips Beat margarine. separated 1 teaspoon vanilla extract 2 cups self-rising flour 1 cup pecan halves Place chopped pecans and 2 tablespoons butter in a pan. Makes 4 dozen. Beat egg white until foamy. divided 1 cup packed brown sugar 1 egg. sugars. Beat in egg yolk and vanilla. 3 points per cookie. Cool 2 minutes on pan. Add flour to measure 1 cup. From the Kitchen of Shelby Hanrahan 1¾ cup chopped pecans 2 tablespoons plus 1 cup softened butter. roll balls in toasted pecans. Place 2 inches apart on ungreased baking sheets. Dip pecan halves in egg white and gently press one into each ball.) Cover and refrigerate for an hour or until easy to handle. gradually add combined flour. cool. stir in remaining ingredients. mix well. bake at 375° for 7-8 minutes for chewy cookies. Gradually add flour and mix well. Bake at 325° for 10-12 minutes or until golden brown. Roll into 1 inch balls. Bake at 325° for 5-7 minutes or until toasted and browned. eggs and vanilla until creamy. baking soda. 9-10 for crisp cookies. drop tablespoonfuls onto ungreased cookie sheets. salt and cinnamon. remove to wire rack to cool. Cool for 2 minutes before removing to wire racks. pressing nuts into dough. place 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Makes about 4 dozen. stirring frequently. (As a substitute for each cup of self-rising flour.

From the Kitchen of Becky Ullman 1 package Betty Crocker Peanut Butter cookie mix 1 package mini Reese’s peanut butter cups. roll in sugar. cool on baking sheet 2 minutes and move to wire rack.COOKIES AND CANDY COOKIES AND CANDY Peanut Butter Blossoms From Mom’s Kitchen 1 cup butter or margarine 1 cup creamy peanut butter 1 cup firmly packed light brown sugar 1 cup sugar 2 eggs ¼ cup milk 2 tablespoons vanilla 3¼ cups flour 1 teaspoon salt 2 teaspoons baking soda 72-90 unwrapped milk chocolate kisses Combine margarine. Form into 1 inch balls. milk and vanilla. roll into small balls. beat until well blended. pull cookies out and immediately press candies into dough. unwrapped 3 eggs 1 tablespoon oil Prepare mix according to package directions. Cool completely. remove from oven. bake cookies per package directions. Peanut Butter Cup Cookies 100 . Bake at 375° for 8 minutes. Remove from oven and press chocolate kisses into center of each cookie. sugars and peanut butter. mix into creamed mixture at low speed until just blended (dough will be stiff). Makes 6-7½ dozen cookies. place 2 inches apart on ungreased baking sheet. beat in eggs. salt and soda. return to oven and bake 3 more minutes. line mini muffin pan with liners. combine flour.

COOKIES AND CANDY COOKIES AND CANDY Walnut Walk Aways From Mom’s Kitchen 2 packages yeast ½ cup warm water 4 cups flour ¼ teaspoon salt 1½ cup butter 2 eggs 1 package softened cream cheese 1 cup sugar 2 teaspoons grated orange peel 2 teaspoons grated lemon peel 1 cup finely chopped walnuts Soften yeast in warm water. spread ¼ of mixture on each rectangle and sprinkle with nuts. cut lengthwise halfway through each roll. combine flour and salt in mixing bowl. cool and frost. Bake at 375° for 20-25 minutes. mix just until blended. cut in butter until mixture resembles coarse crumbs. press nuts into chocolate. Bake at 375° for 3-5 minutes. roll jelly roll fashion. sugar and rind until light and fluffy. top each with one Rolo. Beat cream cheese. add yeast and egg. Roll out ¼ of dough at a time on floured surface in a 9 x 13 rectangle. remove from oven. Turtle Pretzels 101 . Powdered Sugar Frosting: Powdered sugar ½ tablespoon butter 1 tablespoon vanilla 1 tablespoon milk From the Kitchen of Sue Rischette 1 bag pretzel twists 2 bags Rolos unwrapped 1 can whole cashews (half walnuts or pecans) Place pretzels on greased cookie sheet.

Filling: 1 pound cut up pitted dates ½ cup sugar ½ cup water Combine ingredients in a saucepan. roll one part dough into a 12 x 8 rectangle about ⅛ inch thick. Wrap rolls in wax paper and chill for several hours. cook and stir until mixture boils and thickens slightly. sift together dry ingredients. bake at 400° for about 8 minutes. Spread half of filling over dough. stir into creamed mixture. repeat with remaining dough. From the Kitchen of Mary Beth Braun E. chill. Makes 5 dozen. Place on a greased cookie sheet. L Fudge cookie upside down Orange frosting Hershey kiss Witches Hats 102 . divide dough in half.COOKIES AND CANDY From Mom’s Kitchen Dough: ½ cup butter or margarine ½ cup brown sugar ½ cups sugar 1 egg ½ teaspoon vanilla 2 cups sifted flour ½ teaspoon baking soda ½ teaspoon salt COOKIES AND CANDY Date Pinwheels Thoroughly cream together butter and sugar. add egg and vanilla. beat well. Slice ¼ inch thick. cool. begin at long edge and roll. just before using add: ½ cup finely chopped walnuts On a lightly floured surface.

about 45 minutes. pour into a greased 9 inch square pan. put on wax paper. boil to soft ball stage. stirring frequently. Roll into balls. stir until melted.COOKIES AND CANDY From the Kitchen of Chris Illman 1 package Oreo cookies 1-8 ounce package cream cheese White almond bark COOKIES AND CANDY Oreo Bon-Bons Crush cookies and blend with cream cheese. remove from heat. From Mom’s Kitchen 2 cups firmly packed brown sugar 1 cup sugar 1 can evaporated milk ½ cup butter or margarine 2 teaspoons mint (optional) 1 jar marshmallow cream 2-6 ounce packages chocolate pieces 1 cup chopped walnuts (optional) 1 teaspoon vanilla Combine first four ingredients and mint if desired. add marshmallow cream and chocolate. Chill and cut into squares. Melt almond bark and dip each ball in the bark. Refrigerate until hardened. stirring occasionally. bring to a boil over moderate heat. refrigerated for at least an hour. add nuts and vanilla. Fudge 103 .

Break the pretzel stick in half.COOKIES AND CANDY COOKIES AND CANDY Turkey Cookies 1 round cookie approximately 2 dollops white frosting yellow cake decorating frosting in a tube 6 candy corns 3 M&M minis 3 red hots 1 thin pretzel 1. Place the candy corn in the frosting near the top of the cookie so that the tips point toward the center of the cookie: 3. Use a plastic knife to spread white frosting onto cookie: 2. Add 3 red hots under the yellow frosting like this: 6. Now you may enjoy it! 104 . Place the M&Ms 2 on the top and one in the middle like this: 5. Squeeze a small amount of yellow frosting onto the center of the cookie: 4. Near the bottom of the cookie place one end of each in the frosting like this: 7.

Cut while warm. stir in margarine. 9-10 for crisp cookies.BARS BARS Vanishing Oatmeal Raisin Bars 1 cup softened margarine or butter 1 cup firmly packed brown sugar ½ cups sugar 2 eggs 1 teaspoon vanilla 1½ cups sifted flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt 3 cups quick or uncooked old-fashioned oatmeal 1 cup raisins Beat margarine and sugars until creamy. reserve one cup. flour. gradually add combined flour. mix well. bake at 350° for 7-8 minutes for chewy cookies. salt and cinnamon. soda and salt. Sprinkle with reserved oat mixture. Cookies: drop tablespoonfuls onto ungreased cookie sheets. add eggs and vanilla. brown sugar. beat well. cool. drizzle over chocolate chips within ¼ inch of pan edges. baking soda. Makes about 4 dozen. mix until well blended. top with nuts and chocolate chips. makes 32 bars. bake at 350° for 10-12 minutes or until light brown. bake an additional 18-22 minutes or until golden brown. mix well. mix well. Bars: press into a 9 x 13 and bake at 350° for 30-35 minutes. mix ice cream topping and ¼ cup flour until smooth. Cool 2 minutes on pan. 105 . remove to wire rack to cool. Caramel Oatmeal Chewies From Lisa’s Kitchen 3½ cups quick or uncooked old-fashioned oatmeal 3 cups flour 1½ cup firmly packed brown sugar 1 teaspoon baking soda ½ teaspoon salt (optional) 1½ cups melted margarine 2 cups chopped walnuts 2 cup semi-sweet chocolate chips 2 cup butterscotch caramel ice cream topping ½ cup flour Combine oats. chill until set. stir in remaining ingredients. cool 10 minutes. press remaining into a 12 x 18 x 1 pan.

flour. salt and lemon juice. cut in butter with pastry blender until mixture looks like coarse crumbs. add sugar. add nuts and cool.BARS BARS Oatmeal Date Squares From Mom’s Kitchen 2 cups chopped dates ¾ cup water ½ cup sugar ⅛ teaspoon salt 2 tablespoons lemon juice ½ cup chopped nuts 1¾ cups oatmeal 1½ cup flour 1 cup brown sugar 1 teaspoon baking soda ½ teaspoon salt ¾ cup butter Cook dates in water until soft. bake at 375° for 35 minutes. cook until thickened. soda and salt in large bowl. melt chocolate and margarine. spread on top of peanut butter mixture. press lightly. Mix oatmeal. Peanut Butter Bars From Mom’s Kitchen 2 cups creamy peanut butter ½ cup plus 2 tablespoons light brown sugar 1¾ cup powdered sugar ¼ cup melted margarine 1 cup chocolate chips Mix sugars and peanut butter. spread with date mixture. brown sugar. press half into a 9x13. refrigerate 106 . pat into a 9 x 13 pan. cover with remaining crumbs.

Makes 3 dozen bars. spread with frosting and sprinkle with chopped peanuts. in a saucepan.25 ounce package yellow cake mix ½ cup softened butter or margarine 1 egg 20 chopped miniature peanut butter cups 2 tablespoons cornstarch 1-12. Cool completely on a rack. bake at 350° 18-22 minutes or until lightly browned. stirring occasionally until it boils. No Bake Cereal Bars 107 . melt chips. From the Kitchen of Angela Favell 6 cups Special K 1½ cup peanut butter 1 cup corn syrup 1 cup sugar 1 cup semi-sweet chocolate chips 1 cup butterscotch chips Place cereal in a large heat proof bowl. Refrigerate at least one hour before cutting. about 25 minutes. Bake 6-7 minutes longer or until almost set. cook over low heat. stir until well coated.25 jar caramel ice cream topping ¼ cup peanut butter ½ cup salted peanuts Topping: 1-16 ounce container milk chocolate frosting ½ cup chopped salted peanuts Beat cake mix. refrigerate. caramel topping and peanut butter until smooth. stirring occasionally. corn syrup and sugar. pour over cereal. stir in peanut butter cups. butter and egg until crumbly. Store in refrigerator. in a sauce pan combine peanut butter. combine cornstarch. Pat mixture into a greased 9 x 13. cook and stir 2 minutes longer. remove from heat and stir in peanuts.BARS BARS Peanut Butter Caramel Bars From Lisa’s Kitchen 1-18. Spread evenly over crust. cook over medium heat until sugar is dissolved. set aside. spread over bars. press into a greased 9x13. stir until smooth.

divided Cream butter and sugars. spread in a greased 9 x 13.BARS From Mom’s Kitchen Crust: 2/3 cup margarine 4 cups oatmeal 1 cup firmly packed brown sugar 4 teaspoons vanilla 2 eggs ½ cup dark or light corn syrup BARS O’Henry Bars Melt margarine. baking powder and salt. Cool. add chips and 1 cup M&Ms. Bake at 350° for 25 minutes or until golden brown. bake uncovered at 350° for 20 minutes or until bubbly. cool on a wire rack. sprinkle with remaining M&Ms. combine flour. spoon into a greased 9 x 13 pan. spread evenly. mix well. 108 . mix in the rest of the ingredients. add eggs and vanilla. gradually add to creamed mixture. Top with the following melted together: 1 cup chocolate chips 2/3 cup crunchy peanut butter M&M Bars ½ cup butter ¾ cup sugar ¾ cup firmly packed brown sugar 2 eggs 2 teaspoons vanilla 1½ cups flour 1 teaspoon baking powder ½ teaspoon salt 1 cup white chocolate chips 1¾ cup M&Ms.

Makes about 6 dozen. bake at 350° for 40-45 minutes or until custard is set. refrigerate. Bake at 350° for 10 minutes. Sprinkle with chocolate chips. Bake at 350° about 18 minutes. Cool. bake 2 additional minutes. thawed and drained Topping: 2-3 ounce softened packages cream cheese ½ cup sugar ½ teaspoon vanilla extract 1 cup whipped whipping cream Combine crust ingredients until they resemble coarse crumbs. fold in whipping cream. salt and flour. pour over crust. vanilla. cover and chill. 109 . spread. Makes 3 dozen. cool and cut into small squares. spread over top.BARS From Mom’s Kitchen 2 cups butter 2 cups packed brown sugar 2 egg yolks 2 teaspoons vanilla ½ teaspoon salt 4 cups sifted all-purpose flour 1 pound milk chocolate chips 1 cup chopped nuts BARS Toffee Squares Cream butter. add sugar gradually. whisk in cream and eggs. Rhubarb Custard Bars From Taste of Home Crust: 2 cups flour ¼ cup sugar 1 cup cold butter or margarine Filling: 2 cups sugar 7 tablespoons flour 1 cup whipping cream 3 beaten eggs 5 cups finely chopped fresh or frozen rhubarb. Combine sugar and flour. press into a greased 9x13. sugar and vanilla until smooth. stir in rhubarb. Spread into a greased 10 x 15 x 1” pan. Beat cream cheese. cut into bars. blend in egg yolk. sprinkle with nuts.

PIES

PIES

Pumpkin Pie
Makes two: 1 package pastry shells 2-15 ounce cans pumpkin 1-15 ounce can sweetened condensed milk ¼ cup sugar ½ teaspoon salt 4 teaspoons pumpkin pie spice 6 eggs Combine pumpkin, milk, sugar, salt and spice; pour into pastry shell; bake 10 minutes at 425° for aluminum 450° for glass; cover crust edges; bake 35 more minutes at 325° for aluminum 350° for glass.

Pumpkin Pie Crunch
From Lisa’s Kitchen 1 package Duncan Hines Moist Deluxe yellow cake mix 1-16 ounce can of solid pack pumpkin 1-12 ounce can evaporated milk 3 large eggs 1½ cups sugar 4 teaspoons pumpkin pie spice ½ teaspoon salt 1 cup chopped pecans 1 cup butter or margarine Combine pumpkin, milk, eggs, sugar, spice and salt in large nixing bowl; put into a greased 9 x 13; sprinkle dry cake mix evenly over pumpkin; top with nuts and drizzle with melted butter; bake at 350° for 50-55 minutes or until golden brown; cool completely; serve with whipped topping; refrigerate leftovers.

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PIES

PIES

Banana Cream Pie
From Taste of Home Graham Cracker Crust: 1/3 cup butter ¼ cup sugar 1¼ cup finely crushed graham crackers Melt butter; stir in sugar; add crushed crackers; mix well; press into a 9 inch pie plate; chill one hour until firm; or bake at 375° for 4-5 minutes or until edge is lightly browned; cool before filling. Filling: ¾ cup sugar 1/3 cup flour ¼ teaspoon salt 2 cups milk 3 egg yolks lightly beaten 2 tablespoon butter or margarine 1 teaspoon vanilla extract 3 medium firm bananas Whipped cream (and vanilla) In a saucepan; combine sugar, flour and salt; stir in milk and mix well; cook over medium heat stirring constantly until the mixture thickens and comes to a boil; boil for 2 minutes; stir a small amount of the mixture into egg yolks; return all to saucepan; cook for 2 minutes; stirring constantly; remove from heat; add butter and vanilla; pour some filling into shell; slice bananas into filling; pour the remaining filling into shell. Cool; top with whipped cream.

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PIES From Mom’s Kitchen Crust: 2½ cups flour 1 cup lard Pinch of salt 1 egg yolk Milk Filling: 1 cup crushed cornflakes 10-12 peeled, cored and sliced large apples 1-1½ cups sugar Cinnamon Butter

PIES

Apple Slices

Mix flour, lard and salt with pastry blender until small crumbs form; add egg yolk mixed with enough milk to make 2/3 cup; add to mixture. Divide dough in half; roll to fit 12 x 18 x 1 inch pan; cover bottom crust with cornflakes; add apples; sprinkle with sugar and cinnamon; dot with butter; cover with top crust; bake at 350° for 1 hour or until golden brown; top with thin powdered sugar frosting while still warm. Powdered Sugar Frosting: Powdered sugar 1 tablespoon butter ½ tablespoon vanilla 1 tablespoon milk

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PIES From the Kitchen of Becky Sandberg Crust: 1½ cups flour 2 teaspoons sugar 1 teaspoon salt ½ cup cooking oil 2 tablespoons milk Filling: 5 cups peeled. set aside. bake at 375° for 55 minutes or until golden brown. sprinkle peeled. pour apples into pie crust. sprinkle on top of pie. cored and sliced apples with lemon juice. combine topping ingredients with a pastry blender until “pea” size. 113 . combine remaining filling ingredients. press in pie plate. toss with apples to coat. cored and sliced apples 1 teaspoon lemon juice 1/3 cup flour ¾ cup sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon salt Topping: ½ cup cold butter or margarine 1 cup flour ½ cup brown sugar ¼ teaspoon salt PIES French Apple Pie Mix crust ingredients together.

fold in whipped cream. sugar. Beat cream cheese. peanut butter. butter and vanilla until smooth. cool. gently spoon into crust. bake at 375° for 10 minutes. refrigerate.PIES PIES Peanut Butter Pie From Taste of Home Crust: 1¼ cups (20 cookies) Oreo cookie crumbs ¼ cup sugar ¼ cup margarine Filling: 1 package softened cream cheese 1 cup creamy peanut butter 1 cup sugar 1 tablespoon softened butter 1 teaspoon vanilla 1 cup whipped heavy whipping cream Grated chocolate or cookie crumbs Combine crust ingredients. press into a 9 inch pie plate. 114 . garnish with chocolate.

PUDDINGS. turn to low. pudding and Cool Whip. cover and cook for 15 minutes Pudding: 2/3 cup sugar 3 tablespoons corn starch ½ teaspoon salt 1 tablespoon butter 3 cups milk 3 eggs slightly beaten 1½ teaspoon vanilla Mix all but eggs and vanilla and microwave 4 minutes. From Mom’s Kitchen Rice: 1 cup rice 2 cups water 1 tablespoon butter 1 teaspoon salt In a saucepan bring all to a boil. JELL-OS AND TORTES Dirt Pudding 1-1¼ pound package crushed Oreos ½ stick butter 1-8 ounce package cream cheese 1 cup powdered sugar 3½ cups milk 2 small packages instant pudding (any flavor) 1-12 ounce container Cool Whip Cream butter. Rice Pudding 115 . ending with cookie crumbs. chill. JELL-OS AND TORTES PUDDINGS. boil for one minute. repeat stirring and cooking two minutes until it boils. cheese and sugar. mix in milk. stir at least half the mixture into the eggs. Layer cookie crumbs and pudding. blend in vanilla and rice. return all to microwave. boil one more minute.

refrigerate until firm. pour into trifle bowl. whisk in sour cream and vanilla. add raspberries (reserve ¼ cup for top). stir for 2 full minutes. stir in ¾ to 1 cup cold water. White and Blue Jell-O Salad From the Kitchen of Becky Sandberg 1-3 ounce package berry blue Jell-O 1-3 ounce package red raspberry Jell-O 1 cup fresh blueberries 1 cup fresh raspberries 1 envelope unflavored gelatin 2 cups heavy whipping cream 6 tablespoons sugar 2 cups sour cream 1 teaspoon vanilla extract In a saucepan boil 1 cup water. sugar and vanilla. chopped Wash grapes. chill.3 pounds) 8 ounces sour cream 8 ounces cream cheese ¾ cup sugar 1 teaspoon vanilla brown sugar (sprinkling) ½ cup walnuts or pecans. dissolve red jell-o into boiling water. Put ½ cup cold water into sauce pan. Beat cream cheese. sprinkle brown sugar atop mixture. refrigerate until firm. Garnish with whipped topping and remaining berries. From the Kitchen of Heidi Butler 1 bunch grapes (about 2 . cook over low heat stirring constantly until sugar is completely dissolved. chill until set.PUDDINGS. In a saucepan boil 1 cup water. sprinkle unflavored gelatin on top. Grape Salad 116 . gently spoon in over vanilla layer. JELL-OS AND TORTES PUDDINGS. Cool to room temperature. add grapes. sour cream. dissolve blue jell-o into boiling water. add blueberries (reserve ¼ cup for top). sprinkle with nuts. stir in ¾ to 1 cup cold water (or 3 ice cubes and 3 ounces cold water). add 1 cup whipping cream and sugar. let stand for 1 minute. gently spoon in over blue jell-o. stir for 2 full minutes. pat dry. JELL-OS AND TORTES Red.

mix cream cheese. thawed and sweetened. spread in a pan. remaining sugar and Cool Whip together.PUDDINGS. Refrigerate several hours or overnight. let stand 5-10 minutes until partially set. Dissolve jell-o in water and stir in strawberries. From the Kitchen of Carol Weidenfeller 1st layer: 3-3 ounce packages raspberry Jell-o 3 boxes thawed and drained frozen raspberries 3 cups hot water Dissolve jell-o in hot water. divided 1-8 ounce package cream cheese 1-8 ounce container Cool Whip 2-3 ounce packages strawberry Jell-o 2 cups boiling water 2-10 ounce packages frozen strawberries 8 x 8 pan: 1 cup ⅜ cup ½ cup + 1½ teaspoons ½ package 4 ounces 1 package 1 cup 1 package Strawberry Pretzel Salad Mix pretzels. chill until set. 117 Raspberry Pretzel Salad . pour into a 9 x 13. butter and 3 tablespoons sugar together. bake at 400° for 8 minutes. spread over raspberry jell-o. add berries. let stand. 2nd layer: 1-8 ounce package cream cheese 1 cup sugar 1-8 ounce container Cool Whip Cream cheese and sugar. 3rd layer: 2 cups crushed pretzels 2 tablespoons sugar ½ cup melted butter Mix. fold in Cool Whip. spread over pretzels. JELL-OS AND TORTES PUDDINGS. bake at 350° for 10 minutes. JELL-OS AND TORTES From the Kitchen of Julie Rupnow 9 x 13 pan: 2 cups crushed pretzels ¾ cups melted butter 1 cup + 3 teaspoons sugar. gently spoon in over cream cheese mixture. spread over cream cheese mixture just before serving. sift out fine crumbs.

Refrigerate. loosen cookie from stone with serrated knife. From the Kitchen of Jackie Craft 5-6 medium cored and sliced granny smith apples (place in lemon water) ½ cup sugar 1-8 ounce can drained crushed pineapple (reserve juice) 1 tablespoon flour 1 beaten egg 2 tablespoons cider vinegar 1-8 ounce container Cool Whip 1 cup dry-roasted peanuts Put apples and pineapple in a bowl. JELL-OS AND TORTES Taffy Apple Pizza From Pampered Chef 1-18 ounce package softened refrigerated sugar cookie dough 1-8 ounce package softened cream cheese ½ cup packed brown sugar ¼ cup creamy peanut butter ½ teaspoon vanilla 2 medium granny smith apples. sugar. flatten slightly with palm of hand. egg. Refrigerate. peeled cored and sliced (place in lemon water) Cinnamon ¼ cup caramel ice cream topping ½ cup peanuts. Combine cheese. sprinkle peanuts on top. peanut butter and vanilla in a bowl. chopped Preheat oven to 350°. cool completely. roll out into a 14 inch circle. sugar. Taffy Apple Salad 118 . reserved juice and vinegar. sprinkle with cinnamon. mix well. heat caramel topping. Shape dough into a ball. cool 10 minutes. arrange apples over cream cheese mixture. drizzle over apples. fold in Cool Whip and sprinkle with peanuts. JELL-OS AND TORTES PUDDINGS. place in the center of a 15 inch pizza stone. in medium saucepan combine flour. cook until thickened. bake 16-18 minutes until lightly browned. spread on top of cookie.PUDDINGS. cool and pour over fruit.

Serve with ice cream and strawberries. Pour over peaches. gradually add sugar. add peach syrup gradually. cook. juice and flavorings. stirring until smooth. Line cookie sheet with brown paper bag. Top with reserved topping. Drop by large tablespoons on paper. reserve one cup of topping. Schaum Tortes 119 . press remaining into a 6x10 baking pan. combine sugar and cornstarch. Bake at 350° for 50 minutes. From the Kitchen of Angela Favell 6 egg whites ½ teaspoon cream of tartar 2 cups sugar Vanilla ice cream Strawberries Beat egg whites and cream of tartar until soft peaks forms. JELL-OS AND TORTES PUDDINGS. Bake at 275° about 60 minutes or until light brown. continue beating until stiff and shiny. cover with peaches. JELL-OS AND TORTES Scotch Peach Dessert From Mom’s Kitchen Crust/Topping: 2 cups flour 1 cup brown sugar ½ cup oatmeal ½ teaspoon salt ¾ cup melted butter Filling: 1 large drained can sliced peaches ½ to 1 cup sugar 3 tablespoons cornstarch 1 cup peach syrup 1 teaspoon grated orange peel ¼ cup orange juice ½ teaspoon almond extract 1 teaspoon vanilla Mix topping ingredients. Add orange peel. Take out they start to weep. stirring constantly until thickened.PUDDINGS.

top with crackers. refrigerate at least 8 hours. whipped topping and candies. add pudding. top with one third of the pudding. Spread immediately over grahams. JELL-OS AND TORTES PUDDINGS. with a meat fork poke holes in cake about two inches apart. beat 2 minutes or until well blended. Slowly pour creamer over cake. mix well. Irish Crème Chocolate Trifle Easy Peanut Butter and Chocolate Éclair Dessert From the Kitchen of Jackie Craft 1¾ cup cold milk 1 package vanilla instant Jell-O (4 serving size) ¼ cup creamy peanut butter 1-8 ounce container whipped topping 24 graham crackers 6 squares semi-sweet baking chocolate 3 tablespoons butter Pour milk into large bowl. makes 14-16 servings. refrigerate one hour. repeat layers. 24 servings 120 . cool one hour. In a large bowl whisk the milk and pudding mix for two minutes or until soft-set.PUDDINGS. Layer one third crackers and one half pudding mixture in a 9 x 13. Cut cake into 1½ inch cubes. Microwave chocolate and butter on high 2 minutes. JELL-OS AND TORTES From Taste of Home’s Quick Cooking 1 packages devil’s food cake mix 1 cup refrigerated Irish crème non-dairy creamer or ¾ cup Kahlúa 3½ cups cold milk 2-3. gently stir in whipped topping. stir until chocolate is completely melted and mixture is well blended. stir after first minute. add peanut butter. Repeat layers twice. store in refrigerator.9 ounce packages instant chocolate pudding mix 3 cups Cool Whip 12 spearmint candies. crushed (optional) Bake cake according to package directions. Place one third in a 3 quart trifle bowl.

take out 20 minutes prior to serving. top with chips. 121 Ice Cream Sandwich Torte . stir. microwave fudge 30 seconds. microwave 30 seconds more. beat sugar. spread over crust. JELL-OS AND TORTES PUDDINGS. From the Kitchen of Alice Smage 1-12 count box ice cream sandwiches 1 jar hot fudge ice cream topping 1-12 ounce container Cool Whip ½-1 jar hot caramel ice cream topping 1 bag Heath milk chocolate toffee bits Layer sandwiches in a 9 x 13.9 ounce package instant chocolate pudding 1-3. fold in one cup Cool Whip. bake at 350° for 16-20 minutes or until golden brown. freeze for two hours or overnight. divided Topping: 1-3. top with remaining Cool Whip. stir in peanuts. spread Cool Whip on top.4 ounce package instant vanilla pudding 2¾ cup cold milk Grated semi-sweet chocolate Cut butter into flour until crumbly. spread on top of sandwiches. beat on low speed for 2 minutes. cool completely. JELL-OS AND TORTES Triple Treat Torte From Taste of Home ½ cup cold butter or margarine 1 cup flour 1 cup finely chopped peanuts Filling: 1 cup powdered sugar 1-8 ounce package cream cheese ½ cup creamy peanut butter 1-8 ounce container thawed Cool Whip. stir. microwave caramel 30 seconds. stir. cover and refrigerate for 4 hours or overnight. combine pudding and milk. press into a greased 9 x 13. spread over filling. spread on top of Cool Whip. sprinkle with chocolate.PUDDINGS. cream cheese and peanut butter until smooth.

another layer of crackers. beaten Boil water and margarine. top with Cool Whip and drizzle syrup on top. refrigerate. spread half the mixture on top. remove from heat. stir until a ball forms. JELL-OS AND TORTES PUDDINGS. fold in Cool Whip. refrigerate overnight. stir well. JELL-OS AND TORTES From the Kitchen of Toni Ritchie 1 box graham crackers 2 packages instant vanilla pudding 1-8 ounce container Cool Whip 1 can chocolate frosting 3 cups milk Mix milk and pudding until it thickens. remaining mixture. add flour all at once. Graham Cracker Torte Chocolate Éclair Torte From Mom’s Kitchen Pastry shell: 1 cup water 1 stick margarine 1 cup flour 4 eggs.PUDDINGS. 122 . spread frosting on top. another layer of graham crackers. bake at 400° for 30 minutes Filling: 1-8 ounce package softened cream cheese 1 large box instant pudding (any flavor) 3 cups milk 1-12 ounce container Cool Whip Chocolate syrup Blend filling ingredients. add eggs. layer crackers in a 9 x 13. pour over shell. spread into a greased 9 x 13.

spoon onto a pizza pan in a circle. beat in cool whip with mixer until thickened. cool away from draft. add milk.PUDDINGS. Frosting: Heat chocolate with butter until melted. Filling: Add milk to pudding. JELL-OS AND TORTES PUDDINGS. vanilla and powdered sugar. Refrigerate. Spread on top of éclair ring. Éclair Ring 123 . fill with filling. beat in eggs one at a time. Bake at 400° for 45-50 minutes. JELL-OS AND TORTES From Lisa’s Kitchen Shell: 1 cup water ½ cup butter 1 cup flour 4 eggs Filling: 2-3 ounce packages instant French vanilla pudding 2½ cups milk 1-9 ounce container cool whip Frosting: ¼ cup semi-sweet morsels 2 tablespoons butter 2 tablespoons milk 1 cup powdered sugar 1 teaspoon vanilla Shell: Heat butter in water until boiling. beat with mixer until a ball is formed. Split shell when completely cooled. stir in flour all at once over very low heat.

drop remaining Cool Whip by spoonfuls over pudding. refrigerate at least 4 hours. Cover and refrigerate several hours before serving. refrigerate 10 minutes. From the Kitchen of Jen Macco 1 package brownie mix 1-24 ounce thawed container Cool Whip 1 package instant chocolate pudding mix Crushed Heath bars Crushed Oreos 1 jar caramel Ice Cream topping Bake brownies. in large punch bowl. JELL-OS AND TORTES Striped Delight Torte 35 Oreo cookies finely crushed (about 3 cups) 6 tablespoons melted butter or margarine 1-8 ounce package softened cream cheese ¼ cup sugar 2 tablespoons cold milk 1-12 ounce container thawed Cool Whip. spread over crust. add pudding mixes. pour over cream cheese. sugar and 2 tablespoons milk in bowl with whisk until well blended. half the candy and cookies. Death by Chocolate 124 . beat cream cheese. cut into 1 inch cubes. mix pudding. layer half the brownies. divided 3¼ cups cold milk 2 packages (4 serving size) instant chocolate pudding Mix cookies and butter. half the Cool Whip. set aside. pour remaining milk into large bowl. repeat layers. cool. Cut into 24 squares. drizzle half the caramel on top of the brownies. whisk 2 minutes or until well blended. let stand 5 minutes or until thickened. gently stir in 1¼ cups Cool Whip.PUDDINGS. press into the bottom of a 9 x 13 pan. For a festive look sprinkle with crushed candy canes or Heath chips. JELL-OS AND TORTES PUDDINGS. spread to cover.

milk and vanilla. place in a greased 9 x 13 glass pan. add eggs and beat two more minutes. add sugar slowly. add margarine. Strawberry Sauce: 2 cups strawberries ¼ cup sugar Whipped topping: Heavy whipping cream 1/3 cup sugar 1 teaspoon vanilla Whip cream until stiff. 125 .CAKES CAKES Strawberry Short Cake From Mom’s Kitchen Cake: 2 cups and 2 tablespoons sifted flour 1 cup sugar 3½ teaspoons baking powder 1 teaspoon salt ½ cup margarine 1 cup milk 1 teaspoon vanilla 3 eggs Sift dry ingredients together. beat two minutes. bake at 350° for 20-25 minutes. continue to beat.

Bake 1 hour 15 minutes or until top springs back when touched lightly. Pour into an ungreased angel food cake pan. oil. folding in with rubber spatula just until blended. sugar. Let hang about 2 hours or until cake is completely cool. beat egg whites and tartar in large bowl with electric mixer on high speed until stiff peaks form. With clean beaters. Mix flour.CAKES (Sponge Cake) From Mom’s Kitchen 2 cups all purpose flour or 2¼ cups cake flour 1½ cups sugar 3 teaspoons baking powder 1 teaspoon salt ¾ cup cold water ½ cup vegetable oil 2 tablespoons grated orange peel 7 large egg yolks with all-purpose flour or 5 with cake flour 1 cup large egg whites (about 8) ½ teaspoon cream of tartar CAKES Chiffon Cake Move oven rack to lowest position. 126 . Gradually pour egg yolk mixture over beaten egg whites. Loosen side of cake with knife or long metal spatula. remove from pan. Immediately turn pan upside down onto heat proof funnel or bottle. beat in water. vanilla. preheat to 325°. baking powder and salt in a large bowl. lemon peel and egg yolks with electric mixer on low speed until smooth.

CAKES

CAKES

Jewish Coffee Cake
From Mom’s Kitchen Cake Batter: 1 cup sugar ½ cup margarine 3 eggs 1-8 ounce container sour cream 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla Cream sugar and margarine; add eggs, sour cream and vanilla; beat; sift dry ingredients together 3 times and add to mixture. Topping: ¾ cup brown sugar 2 tablespoons flour 2 tablespoons butter ½ teaspoon nutmeg 1 cup chopped nuts 1 teaspoon cinnamon Mix topping ingredients together; fill ungreased angel food cake pan with half the batter; top with half the topping; repeat; bake at 350° for 1 hour. When done sprinkle top with powdered sugar.

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CAKES

CAKES

Zucchini Sheet Cake
1 1/3 cup sugar 1 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 2 teaspoons cinnamon 2 beaten eggs 1 cup oil 2 cups flour 2 cups grated zucchini Mix all together; put in a sheet pan; bake at 350° until toothpick comes out clean. Frost with cream cheese frosting.

Cream Cheese Frosting
From Mom’s Kitchen ¾ package softened cream cheese ¾ stick butter 1 tablespoon cream or milk 1 teaspoon vanilla 4 cups powdered sugar Beat cream cheese, butter, vanilla, and milk until soft; add sugar until correct consistency.

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CAKES From Mom’s Kitchen 2 cups sugar 4 eggs 1 cup oil 1-15 ounce can pumpkin 2 cups flour 2 teaspoons baking soda ½ teaspoon cloves ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon ginger ½ teaspoon nutmeg

CAKES

Pumpkin Bars

Mix first four ingredients in large bowl; sift dry ingredients and add to mixture; mix well; pour into greased 12 x 18 x 1 pan. Bake 350° for 25-30 minutes. Allow to cool completely. Frost; cut into 2 x 3 bars; freezes well. 35 servings. 1 serving = 6 points

Cream Cheese Frosting
From Mom’s Kitchen ¾ package softened cream cheese ¾ stick butter 1 tablespoon cream or milk 1 teaspoon vanilla 4 cups powdered sugar Beat cream cheese, butter, vanilla, and milk until soft; add sugar until correct consistency.

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bake 350° about 1 hour. 130 . powder. and milk until soft.CAKES From Mom’s Kitchen 4 eggs 2 cups sugar 1 1/3 cup oil 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 2 cups flour 4 cups grated carrots ¾ cup nuts CAKES Carrot Cake Beat eggs. add soda. vanilla. butter. Frost with cream cheese frosting. add carrots and nuts and mix well. add sugar and oil and beat well. pour into a greased 9x13. Cream Cheese Frosting From Mom’s Kitchen ¾ package softened cream cheese ¾ stick butter 1 tablespoon cream or milk 1 teaspoon vanilla 4 cups powdered sugar Beat cream cheese. add sugar until correct consistency. cinnamon and flour and mix well.

combine remaining filling ingredients. bake at 350° for 45 minutes. 131 Rhubarb Crunch . bake at 350° for 1 hour. cover with rhubarb. cook until thick and clear. Serve with ice cream. Cut into squares and serve warm with ice cream or Cool Whip. pour over rhubarb. line bottom of pan with rhubarb. From Mom’s Kitchen Crust: 1 cup sifted flour ¾ cup uncooked oatmeal ½ cup plus 2 tablespoons butter ½ cup brown sugar 1 teaspoon cinnamon½ cup bran Filling: 6 cups chopped rhubarb 4 tablespoons cornstarch ½ cup sugar 1 cup water 1-3 ounce package strawberry Jell-O Topping: ½ cup butter ½ sup sugar 1 cup flour Mix crust ingredients until crumbly. sprinkle with cake mix. melt butter and pour over cake. pour water on top of cake. sprinkle with sugar.CAKES From the Kitchen of Nancy Cogan 1 package red velvet cake mix (or yellow cake) 4 cups chopped rhubarb 1-3 ounce package Jell-O (raspberry or strawberry) ¾ cup sugar ½ cup butter 1 cup water CAKES Red Velvet Rhubarb Cake Grease pan. sprinkle with jell-o. bake at 350° for 10 minutes. press into a greased 9 x 13 pan. combine topping ingredients and put on top.

mix topping ingredients and cover batter. put on top. Roman Apple Cake From Mom’s Kitchen 1 cup margarine 1 cup brown sugar 1 cup sugar 3 eggs 1 cup sour milk 1 teaspoon baking soda 2½ cups sifted flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon cinnamon 2 cups diced and peeled apples Topping: ½ cup sugar ½ cup nuts 1 teaspoon cinnamon Cream first three ingredients. fold in apples. press into a greased 9 x 13. 132 . bake at 350° for 45-50 minutes. core and slice apples.CAKES From Mom’s Kitchen Crust: 2 cups flour ½ teaspoon baking powder 1 cup margarine Filling: 8-10 apples 1 large package strawberry Jell-O Streusel Topping: ¼ cup margarine 1 cup sugar 1 cup flour CAKES Rosy Apple Cake Mix flour. add next seven. sprinkle jell-o over apples. baking powder and margarine. bake at 375° for 45 minutes. mix topping. peel. place over crust.

cool. place on a greased baking sheet.CAKES From Mom’s Kitchen Dough: 4 cups flour 1 package yeast ½ teaspoon salt 1 teaspoon vanilla 3 egg yolks 1½ cups butter ½ cup sour cream Powdered sugar Filling: 3 egg whites 1 cup sugar ¼ cup finely chopped nuts 1 teaspoon vanilla Powdered sugar frosting: 2 cups powdered sugar 2 tablespoons margarine ¼ cup milk ¼ teaspoon vanilla CAKES Butter Horns Mix flour. cut in butter using fork or pastry blender until mixture is crumbly (consistency of pie crust). combine frosting ingredients. mix well. bake at 375° about 15 minutes. 133 . add sugar gradually. roll one portion at a time into the shape of a piecrust. repeat with remaining wedges. Prepare filling: beat egg whites until stiff. cut into 8 wedges (do not separate wedges). vanilla and egg yolks. spread 1 heaping tablespoon filling on each wedge. frost butter horns. mix well. salt. sprinkle breadboard with powdered sugar. add sour cream. roll wedge toward center. fold in nuts and vanilla. divide dough into 6 portions. yeast.

CAKES From Mom’s Kitchen ½ cup margarine ½ cup oil 1½ cup sugar 2 eggs 1 teaspoon vanilla ½ cup milk ½ teaspoon lemon juice 2½ cups flour 4 heaping tablespoons cocoa ½ teaspoon baking powder 1 teaspoon baking soda 2 cups finely chopped zucchini ¼ cup chocolate chips CAKES Zucchini Cake Mix milk and lemon juice to sour. Beet Cake 134 . mix in zucchini. vanilla. pour into a greased 9 x 13. bake at 325° for 45 minutes. sprinkle chips on top. pour into a greased and floured 9 x 13 pan. oil. add sifted dry ingredients. baking powder. set aside. set aside. cocoa. mix well. eggs. mix well. mix flour. stirring often. add oil. bake at 350° for 35 minutes. From Mom’s Kitchen 3 eggs 1 cup oil 1½ cup cooked and osterized red beets 2 ounces melted unsweetened chocolate 1¾ cups flour 1½ teaspoon baking soda 1½ cup sugar ¼ teaspoon salt Beat sugar and eggs until light. beets and chocolate. and sour milk. gradually add dry ingredients. combine margarine. and soda. sugar.

microwave-stirring often In a bowl mix cake mixes and nuts. spoon the rest of the cake mix over the caramel. or until a toothpick inserted into the center of the cake comes out clean. milk. Bake in the preheated oven for 40 to 50 minutes. Beat for 4 minutes. combine cake mix. sprinkle the chocolate chips between both pans. Pour batter into prepared pan. cool completely. stir into the cake mixes Pour half the batter into two greased 9 x 13’s. bake at 350° for 6 minutes. bake 18-20 minutes longer. and then mix in 2 cups chocolate chips. repeat with caramel mixture. In a large bowl. cool 5 minutes. 135 . water and eggs. Grease and flour a 10 inch Bundt pan. in a saucepan melt butter and remaining milk. Killer Brownies 3 packages German chocolate cake mix 2 cups chopped nuts 1¼ pound butter or margarine 1-13 oz can evaporated milk 2-14 ounce bags Kraft caramels 1-12ounce bag of chocolate chips Melt caramels in 1/3 cup evaporated milk. then turn out onto a wire rack and cool completely. pudding mix. Stir until smooth and drizzle over cake. sour cream. oil. Cool 10 minutes in the pan. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven.9 ounce package instant chocolate pudding mix 1 cup sour cream 1 cup milk ½ cup vegetable oil ½ cup water 4 eggs 2 cups semisweet chocolate chips 6 tablespoons butter 1 cup semisweet chocolate chips Preheat oven to 350°.CAKES CAKES Chocolate Pudding Fudge Cake From the Kitchen of Nancy Cogan 1-18¼ ounce package devil's food cake mix 1-3.

136 Ho-Ho Cake . Bake at 350° for 30-35 minutes. Put frosting in the microwave for 30 seconds to soften (make sure to remove foil seal first if applicable). Mix ½ cup Nutella and caramel topping and spread over brownies. Spread over cooled cake. Chill until ready to serve. add sugar and ½ cup Nutella. Crisco. whisk until smooth. pour into a 9 x 13 pan. fold in chocolate chips. whisk in eggs. Carefully drizzle over cake and smooth out.CAKES CAKES Absolutely the Best Nutella Brownies From the Kitchen of Shelby Hanrahan 2 sticks butter 1 cup cocoa powder 1½ cup sugar 1 cup Nutella 4 eggs 1 cup flour 1 teaspoon salt 2 cups chocolate chips Frosting: ½ cup caramel topping ½ cup Nutella 1 cup chopped hazelnuts Microwave butter and cocoa powder for one minute. flour and salt. topped with chopped nuts. Bake until done. vanilla and evaporated milk on high speed until smooth and fluffy. Mix margarine. From the Kitchen of Toni Ritchie 1 chocolate cake mix and ingredients required to prepare it 2 sticks margarine (do not use butter) 1 1/3 cups Crisco 1½ cups white sugar 4 teaspoons vanilla 1¼ cups evaporated milk 1 can chocolate frosting Prepare cake mix according to package directions and pour into a jelly roll pan or two 9 inch round cake pans sprayed lightly with non-stick spray. sugar. and then allow to cool completely.

stirring every minute. melt chocolate as directed on package and drizzle over nuts. 16 servings.CAKES From Mom’s Kitchen 1 cup graham cracker crumbs (6 crackers) 2½ tablespoons butter 16 ounces cream cheese 2 eggs ½ cup plus 1 tablespoon sugar 1 teaspoon lemon peel 1 can pie filling CAKES Cheese Torte Combine 1 cup crumbs with butter. run knife around edge to loosen from pan. Top with pie filling.5 points Ultimate Turtle Cheesecake From Lisa’s Kitchen 2 cups Oreo cookie crumbs 6 tablespoons melted butter or margarine 1-14 ounce bag Kraft caramels ½ cup milk ½ cup pecan pieces 3-8 ounce packages softened cream cheese ¾ cup sugar 1 tablespoon vanilla 3 eggs 2 squares semi-sweet baking chocolate Mix crumbs and butter. bake at 325° for 65-70 minutes for a silver pan (300° for dark non-stick pan) or until center is almost set. melt 25 caramel and milk. add eggs one at a time. sugar and vanilla with electric mixer on medium speed until well blended. mixing on low speed after each addition until just blended. cool 4 hours or overnight. eggs. and lemon peel. 1 serving = 9. bake at 350° for 25-30 minutes. 137 . press into 9 inch spring form pan and up sides 2 inches. 9 servings. sprinkle pecans over caramel. beat until smooth. pour over caramel. pour over crust. soften cream cheese and combine with sugar. refrigerate for 10 minutes. pour over top. remove side of pan. Pour into crust. beat cream cheese. pat into an 8 inch square pan or spring form mold. melt 25 caramels and ¼ cup milk on high for 3 minutes or until caramels are completely melted.

138 . stir until smooth. beat cream cheese. melt chocolate chips. press into a 9 inch spring form pan. run knife around edge to loosen from pan. sprinkle gelatin on top. fold in whipped cream. cook over low heat until gelatin mixture is dissolved. covering bottom and 2 inches up sides. set aside for one minute. pour milk into small saucepan. mix well. pour over crust. chill until firm about 3 hours.CAKES CAKES Heavenly Chocolate Cheesecake From the Kitchen of Nancy Cogan Crust: 2 cups finely crushed vanilla wafers 1 cup ground toasted almonds ½ cup melted butter ½ cup sugar Filling: 1-11½ ounce package (2 cups) milk chocolate chips ½ cup milk 1 envelope unflavored gelatin 2-8 ounce packages softened cream cheese ½ cup sour cream ½ teaspoon almond extract ½ cup whipped heavy cream Combine crust ingredients. beat in gelatin mixture and almond extract. sour cream and melted chocolate chips until fluffy.

bake at 300° for 1 hour. pour over crust. sprinkle remaining chips over top. add milk and beat until smooth. or until cake springs back when lightly touched. combine flour and ½ cup chips and add into cheese mixture. beat cream cheese until fluffy. add eggs and vanilla and mix well. about 18 cookies Filling: 3-8 ounce packages softened cream cheese 1 can sweetened condensed milk 3 eggs 2 teaspoons vanilla 1 cup mini chocolate chips 1 teaspoon flour Mix crust ingredients.CAKES CAKES Chocolate Chip Cheesecake From Lisa’s Kitchen Crust: ¼ cup melted butter 1½ cups Oreo cookie crumbs. press into a 9 inch spring form pan. 139 . cool to room temperature and then chill.

Add flour mixture alternately with milk to butter mixture. boil one minute or until mixture thickens. beating until smooth batter forms. divide evenly among prepared pans. baking powder and salt. beat egg whites and remaining ¼ cup sugar until stiff peaks form. grease and flour paper. heat mixture to boiling over medium heat. stirring constantly with wire whisk. add lemon rind and juice.CAKES From the Kitchen of Shelby Hanrahan Lemon Filling: 1 cup sugar ¼ cup cornstarch ¼ teaspoon salt 1 cup water 4 lightly beaten large egg yolks 2 tablespoons butter ½ cup lemon juice 1 tablespoon finely grated lemon rind White Chocolate Snowflakes and Frosting: 4-3 ounce bars coarsely chopped white chocolate Silver dragées (optional) 12 ounces softened cream cheese ½ cup softened butter 1 tablespoon lemon juice Cake Layers: 3½ cups unsifted cake flour 4 teaspoons baking powder ½ teaspoon salt 2 cups sugar 1 cup softened butter 1 tablespoon lemon juice 1 teaspoon finely grated lemon rind 1 teaspoon vanilla extract 1 cup milk 7 large egg whites CAKES Lemon Snowflake Cake 1. 3. gently fold egg whites into batter. with electric mixer at medium speed. In another bowl. 4. With rubber spatula. Line bottoms with wax paper (dab butter on pan to make paper stick). in a medium sized bowl combine flour. 2. with clean beaters and mixer at high speed. remove from heat. stirring until smooth. cornstarch and salt until well mixed. Grease 3-9 inch round baking pans. 140 . In a large bowl. Prepare cake layers. add butter and cook mixture 5 minutes. then pour back into sauce pan. stirring occasionally. heat oven to 375°. cover with plastic wrap and refrigerate until completely cold-at least 2 hours. beat in lemon juice. stir until well blended. gradually add water. lemon rind and vanilla. beat 1¾ cups sugar and the butter until very light and fluffy. beginning and ending with flour mixture. reduce heat to low. Several hours or day before serving prepare lemon filling: in a 2 quart saucepan combine sugar. cool to room temperature. In a small bowl quickly stir some of hot mixture into beaten egg yolks.

Prepare frosting: melt remaining white chocolate. remove wax paper and cool layers completely. 172 milligrams cholesterol. spread with half of lemon filling. 755 calories 141 . 6. Frost cake smoothly. stirring often. Meanwhile prepare white chocolate snowflakes: melt 1½ bars chocolate in microwave. repeat with second layer and filling. Place one layer on serving plate. Spoon melted white chocolate into pastry bag fitted with writing tip. cover a baking sheet with aluminum foil. gradually beat in white chocolate. place sheet of snowflakes in freezer until cake is completely frosted. onto foil lined baking sheets pipe 28-2 inch snowflakes. gently peel from foil. with electric mixer at medium speed beat cream cheese until smooth. Makes 12 servings. 1 gram fiber. remove snowflakes from freezer. pile remaining on top of cake. In large bowl. invert layers onto wire racks. 7. 89 grams carbohydrates. Per Serving: 42 grams fat. To assemble cake with sharp knife trim tops of layers to make level. top with last layer. 592 milligrams sodium. set aside to cool to room temperature. press a few into the side of the cake. cool cake layers in pans on wire racks 10 minutes.CAKES CAKES Lemon Snowflake Cake (Continued) 5. serve immediately or store in refrigerator. butter and lemon juice until frosting is smooth. 8. Bake 25 minutes (wrap pans with cold wet towel while baking) or until cake tester inserted in center comes out clean. decorate with silver dragées.

............. 71 Chicken Cordon Bleu .......... 84 Beef Nacho Casserole .................................................................................................................................................................................................... 120 Éclair Ring ....................................................................... 78 Chicken Stuffed Bell Peppers ................ 133 Butter Pecan Cookies................................................................................................................ Original ............................................................................................................................................ 8 D Date Pinwheels ....................................................................... 24 Baked Chicken ....... 14 Asparagus Chicken Chowder .......................................................... Mom's .......................................................................................................................................................... 10 Bundle of Veggies .................................. 63 Cheesecake ...................................................................... 20 142 .... 51 Beef Stew .............................................................................................................................................................................................................................................. 126 Chili ........... Mom's ................................... 124 Decorating Frosting............................................... 14 Cucumber Salad ......... 11 Bran Muffins........................................................................................ 37 Dumplings....................... 129................................................................ 139 Chocolate Eau Claire Torte.... 123 Egg Casserole ............................................................................................................................................................................. 37 C Cabbage and Egg Noodles ...... 31 Chicken with Mango Salsa ....................................................................................................................... 60 Chicken Fajitas ........... 66 Chicken Stir-Fry .......... 62 Chicken Marsala ..................................... 41 Cajun Chicken Pasta ....... 28 Brandy Slush....... 60 E Easy Peanut Butter and Chocolate Éclair Dessert ............................................................................................................................................................................................................................................................................................................................................................................................... 46 Apple Pie Shots .................................................................. 41 Cucumber Sandwiches ..................... 32 Chinese Coleslaw ......... 36 Chex Mix................................................................................................. 137 Cheesy Potato Casserole .... 105 Carrot Cake............................................................... 59 Balsamic Chicken Pasta Salad .................................. Lisa's .......................................................... 112 Artichoke Dip ................................. Always Ready................. 23 Coleslaw ....................................................................................... 86 Beef Stroganoff ..................... 96 Dill Chicken Casserole ................................................... 6 Apple Slices ............................................................................................................................................................ 19 Chicken Ala King .............................................................................. 57 Chili Con Queso ... 135 Cinnamon Rolls ............. 79 Banana Cream Pie .................................................................................. 15 Beet Cake ............................................................................................................................................. 6 Bacon Wrapped Water Chestnuts ..................... 33 Chicken Cordon Bleu Casserole . 65 Chicken Lasagna .................. 72 Chicken Puffs ..................................................................................... 113 French Dressing .................................... 9 Egg Noodle and Ham Casserole ...................................................................................................................................................................... 35 B Baby Wipes . 130 Creamed Peas ........................................................................................... 70 Chicken Cacciatore.................................................................................................................................... 52 Beef Marsala ............ 102 Death by Chocolate .................................................... 12 Chi-Chi’s Salsa ........................... 115 Dumplings................................................... 42 Cucumber and Dill Dip ...... 69 Chicken Piccata.......................... 65 Barbeque .......................................................................... 60 Dill Dip ......................................... 128......................................... 7 Broccoli Dip..........................INDEX A American Chop Suey ............................................................................................................. 130 Cashew Chicken Casserole .............................................................................................. 15 Dill Vegetable Dip .................................................................................... 16 Brunch Casserole................................................................................. 11 Curly Cheese Potatoes...... 30................................................................................................................................................... 43 Butter Horns ...................... Microwave ......... 122 Chocolate Pudding Fudge Cake ................................................... 64 Caramel Oatmeal Chewies ........... 15 Dirt Pudding.................................... 61 Chicken and Dumpling Stew ................. 111 Barbecue Jack Chicken .................................................................................................................... 41 Corn Bake .............................. 67 Chicken Cacciatore ................................................................................................................................................. 91 F French Apple Pie ....................................... 42 Chocolate Chip Cheesecake .................................................................................... 99 Buttermilk Pancakes ................................................. 73 Chicken Parmigiana........................................................................................................ 38 Cream Cheese Frosting ........................................... 11 Bagels ................. 85 Beer Dip ...................................... 68 Chicken and Dumplings ...................... 76 Chicken Fettuccine Alfredo ................................................................................................................ 75 Chiffon Cake ................................... 134 BLT Bites .......................................... 73 Chicken Tortilla Soup ... 19 Chili's Chicken Enchilada Soup .................................................................................................................... 86 Beef Stew........

.......................................................................................................... 34 German Rye Bread ........................................................................................................................................... 129 Pumpkin Pie......................................................................... 121 Irish Crème Chocolate Trifle ................................... 38 Make-Ahead Spinach Manicotti .................................................................................................... 138 Herbed Rice Pilaf . 136 Hot Chicken Salad... 108 Oatmeal Date Squares ............................................................................................................... 84 Peppered Bacon and Tomato Linguine.............................. 135 Kluski Casserole.............. 55 Pork with Three Peppers.......... 38 Meatloaf ........................................................... 108 Macaroni and Cheese ............................................. 100 Peanut Butter Caramel Bars ........................... 7 Mudslide................................ 103 Oven Roasted Potatoes .................................................................... 110 Pumpkin Pie Crunch ........................ 22 Graham Cracker Torte ........................................................................................ 66 Peanut Butter Bars ................ 106 Oatmeal Scotchies.................................................. 35 Oven-Fried Parmesan Coated Chicken ...................................................................................................................... Homemade .............................................................................. 127 K Karo Barbeque Sauce................................................................ 90 Perfect Sesame Chicken ....................................................................................................................................................................................................... 21.................. 18 Pineapple Zucchini Bread .................................... 12 J Jaeger Schnitzel with Spaetzle .................... 93 Pepper Steak............................................... 54 N Nacho Potato Soup ....................................................................................... 92 Jewish Coffee Cake ......................... 61 Hot Dish ...................................................................................................... 56 Margarita Grilled Shrimp........................................................................................................................ 81 M M&M Bars .............................................................................................................................................................. 57 Lemon Snowflake Cake ........................................................... 80 Pico de Gallo........................................................................................ 122 Granola ................. 43 Fudge .............................................................................................................................................................................................................................. 37 Pretzel Crusted Chicken ............................. 107 Peanut Butter Cup Cookies.............................................................................. 46 Q Quick Beef Stroganoff .................................................................... 100 Peanut Butter Pie ..................................................................................................................................................................................................................................................... 53 Pepper Shrimp Scampi .......... 120 P Pasta Carbonara with Chicken ... 136 H Hamburger Casserole ........ 106 Peanut Butter Blossoms ....................................................................... 59 Pumpkin Bars .................................... 43 Grown-up Mac-n-Cheese ............................................ 36 Heavenly Chocolate Cheesecake ..................... 51 No Bake Cereal Bars .................................................................................. 103 G Garlic Mashed Potatoes ........................................................................... Ann's .... 45 Hash Brown Casserole ............................................................... 40 Molasses Cookies............................................................................................................................................................................................................................................. 110 Pumpkin Seeds ............................................. 89 Portabella Mushroom Soup ....................................... 8 L Lasagna .............................................................Fried Vegetables................................................................................................................................... Frozen.............. 31 Potato Chips................................................................. 40 Mexican Rice................................ 116 Green Bean Casserole ......... 85 143 .......... 13 Grape Salad ................................................. 26 Pizza................................................. 99 Onion Roasted Potatoes ................................ 34 Oreo Bon-Bons............ 107 Nutella Brownies ................................................... 47 Ko (Scrambled Pancakes) ......... 83 Pepper Steak......................................... 88 Killer Brownies........................................................... 30 Grilled Pizza ....................................................................... 42 I Ice Cream Sandwich Torte........ 59 Oven-Roasted Carrots........................................................................... Michelle's .......................................................................................................................................................................................... 29 Nazetti ........................ 114 Pepper Jack Meatloaf .................. 12 Potato Salad ................................................................................... 45 Hamburgers ...... 98 Mudslide ... 39 Ho-Ho Cake ............... 140 Lettuce Wraps .............. 53 Mexican Fiesta Pasta Salad .............................................................................. 48 O O’Henry Bars ............... 43 Grilled Onion Soup ... 7 My Mom's Meat Loaf Wellington................................................................................................................ 93 Meatball Hash Brown Bake ............................................................................................................

............................................... 119 Scrambled Pancakes .................................................................. 105 W Walnut Walk Aways .................................................................................................................................................................................................................... 96 Toffee Squares ........................................................ 52 Slow Cooker Chicken Taco Soup .................... 8 Shrimp Dip .............................................. 45 T Taco Casserole ................................................................................................................................................................................................................................................. 91 Roll-Ups .............................. 131 Red........................................................................................................................................................................................................................................ 118 Taffy Apple Salad........................................ 41 Rhubarb Bread ....................................................................................................................... 27 Soft Sugar Cookies.......................................................................... 34 Schaum Tortes ........................................ 119 Scotch Peach Dessert .................................................................................................................................................. 118 Tater Tot Casserole ....................................................................................... 97 U Ultimate Turtle Cheesecake............................................................................................................................................................................................. 94 Spicy Shepherd’s Pie ..................................................................................................................................................... 117 Strawberry Short Cake .................................................... 49 Stuffed Peppers .................................... 47 Teriyaki Chicken.... 134 Zucchini Sheet Cake ................. 58 Taco Salad Dip......................................... 88 Spicy Island Shrimp ....................... 18. 25 Zucchini Cake............. 56 Sloppy Joe .................. 96 Southwestern Chicken and Pasta Salad ..................................................................................................................................... 125 Striped Delight Torte ........... 50 Taco Chili................................................................... White and Blue Jell-O Salad ................................................................................................................................................................. 26 Rhubarb Crunch ................... 16 Taco Seasoning.................. 76 Teriyaki Shish Kabobs............... 98 Soft Pretzels....................................................................................................................................................................................................................................................... 124 Stuffed Pepper Casserole .... 101 White or Wheat Bread ............. 25 Zucchini Bread with Chocolate Chips .................................... 44 Salmon Patties ...... 101 S Salisbury Steaks ........................................ 90 Scalloped Potatoes ......................... 87 Skillet Bow-Tie Lasagna ........ 44 Swedish Pancake ........................................................ 49 Sue’s Sugar Cookies ........................................................................................... 128 144 ........................................................ 121 Turkey Cookies ...................... 116 Refrigerator Cucumbers .................... 20 Sunday Pork Roast ............................................................................. 35 Red Velvet Rhubarb Cake................................................ 94 Salsa ............................................................... 87 Thai Chicken with Noodles .......................................... 13 Roman Apple Cake .......R Raspberry Pretzel Salad ......................... 109 Rice Pudding.................................................................................................................................................................................................................... 23 Window Cleaner..................................... 74 Sweet Corn Cake .................... 9 Sweet ’n’ Spicy Chicken ................................................................................................................................................................................................................... 109 Triple Treat Torte...... 17 Swill .......... 104 Turkey Stuffing........................... 102 Z Zucchini Bread ..... 77 Ting-a-lings ........ 132 Rosy Apple Cake ........................................................................................ 137 V Vanishing Oatmeal Raisin Bars ................................................................................................................................................................................... 21 Taffy Apple Pizza ......... 29 Snicker Doodles ............ 89 Swedish Meatballs ..................... 82 Turkey Stuffing....................... 17 Sirloin Tips with Mushrooms ............ Carol's................................................................................................................................................... 19 Sauerkraut-Pork Casserole.............. 126 Strawberry Pretzel Salad ............. 57 Spare Ribs......................... 131 Rhubarb Custard Bars ............................................................................................................................................................ 14 Sponge Cake........ 6 Witches Hats ...................... 117 Red Potato Skewers ....................................................................... Mom's .................................................. 28 Sweet Corn Salsa .... 132 Russian Dressing .................. 50 Spinach Dip .......................................................................................................................................................................................................................................... 82 Turtle Pretzels ......................................................................................................................... 74 Spaghetti Sauce..................................... 115 Ring Bologna and Potatoes .. 97 Snowflakes.........................

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