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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semi-sweet chocolate 1 cup sour cream 1 cup sugar 2 tsp tapioca 1 cup tomato juice 2 cups tomato sauce 1 sq. 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.MISC. 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 . 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. MISC.

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

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. add paper towel. Baby Wipes Mix together. . sugar. MISC. let stand 20 minutes. apple cider. Add Everclear. Boil until cinnamon sticks lose flavor. 6 MISC. 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 Mom’s Kitchen ½ cup rubbing alcohol ½ cup ammonia 1 cup white vinegar 2 tablespoons cornstarch 3 quarts warm water Mix all together. let stand 20 minutes. and cinnamon sticks together. flip paper towel. Refrigerate.

G. 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. serve with 7-UP. Serve in frosted glass.MISC.I. mix in juices and brandy. freeze. add water. Frozen Mudslide From T.Friday’s 2 2 2 6 ounces vodka ounces Kahlúa ounces Bailey's Irish Cream ounces vanilla ice cream Blend alcohol with ice cream.G. Blend on high until smooth. Brandy Slush 5 5 5 2 ounces Kahlúa ounces Bailey's Irish Cream ounces Absolut vodka ounces chocolate syrup From T.Friday’s Mudslide Pour ingredients into a blender filled with ice. MISC.I. 7 .

soda with sour. 1 cup = 5 points 8 . 1-4” diameter pancake = 3 points Scrambled Pancakes (Ko) From Mom’s Kitchen 5 eggs.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. 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.

bake uncovered at 400° for 30-35 minutes. pour batter in pan. cheese. and pepper. 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. add salt. Refrigerate overnight.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. Mix eggs. salt. pour mixture over dry ingredients. beat eggs. milk and flour gradually. meat. 18 servings. mix well. milk. Bake uncovered at 350° for 45 minutes or until knife comes out clean halfway between edge of pan and center. 1 serving with sausage = 6 points. 1 serving with ham = 4 points Egg Casserole 9 .

Cover and refrigerate overnight. and mushrooms (optional). Before baking. Pour over. soup. Put croutons in bottom of pan. 10 .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. mix the ½ cup milk. Bake at 300° for 1½ hours. Beat the eggs. add 2 cups of milk and the dry mustard. May want to put pan under the 9 x 13 pan in oven to avoid spilling over into the oven. Pour over croutons. Top with cheese and sliced sausage.

scoop out pulp and discard. Place them in a lightly greased baking dish.5 points 11 Cucumber Sandwiches .APPETIZER From the Kitchen of Angela Favell 16-20 cherry tomatoes 1 pound bacon. Dip chestnuts into mixture. and sprinkle with dill. Combine other ingredients. top with a cucumber slice. drain on paper towel. thinly sliced Dill weed Spread the cream cheese mixture on a slice of bread. 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. 1 tomato = 2. 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. 1 sandwich = 1. Spoon into tomatoes and refrigerate for several hours. Bake covered at 375° for 20 minutes or until bacon is crisp.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. mix well. Combine ketchup and sugar.

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. Microwave: uncovered 5-6 minutes. 7-8 minutes next batches. gradually stir in remaining ingredients until evenly coated. Pumpkin Seeds Clean pumpkin seeds soaked in water for 1 hour. soak in salt water. place on a cookie sheet. stirring thoroughly every two minutes. Spread on paper towels to cool. sprinkle with seasoned salt and garlic. place on a pizza stone in a single layer.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. stir in seasonings. bake uncovered at 350° for 45 minutes. 12 . thinly slice potatoes. microwave on high 10 minutes for the first batch.

place into two 9x13 pans. Granola 13 . 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. vanilla and honey. Serve with salsa. add nuts. bake uncovered at 300° for 30-40 minutes stirring every ten minutes until lightly browned.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. then add oil. spread on tortillas. roll up and slice.

Artichoke Dip Cucumber and Dill Dip 16 ounces sour cream 1 peeled. 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. bake at 325° for 35-40 minutes or until lightly browned. Serve with tortilla chips or multi grain crackers. 14 . grated and squeezed dry cucumber 1 cup chopped fresh dill ¼ cup lemon juice 1 teaspoon salt Mix all ingredients. Or serve in a loaf of hollowed out rye bread. Let stand in refrigerator overnight so flavors blend. pepper and garlic powder to taste DIPS AND SAUCES Spinach Dip Mix all ingredients. Serve with bread or crackers.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. 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 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. Let stand in refrigerator overnight so flavors blend. Beer Dip 15 . let stand in refrigerator overnight so flavors blend. add salad dressing 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. add seasonings and blend well. 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.

tomato. and green pepper. Chill overnight and serve with Hawaiian or sourdough bread. Spread over large plate. Layer lettuce. Serve with tortilla chips. 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. and chopped onion. Taco Salad Dip 16 .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. taco seasoning. olives. sour cream. sprinkle taco sauce over all.

whole DIPS AND SAUCES Shrimp Dip Bring tomato soup to a boil. add cream cheese. 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 to soup mixture. in a separate bowl dissolve gelatin into water.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. 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. 1 cup of your favorite salsa (Mrs. add celery. stirring occasionally until melted. mash 1 can shrimp. onion and shrimp. 17 Sweet Corn Salsa .

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. put jars into boiling water with rag in the bottom to prevent cracking jars for 40 minutes. Salsa 18 . 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. Add tomatoes. Pulse until desired texture. lime juice. salt and pepper. water should come to 1 inch over jars (hot water bath). garlic. simmer 10 minutes stirring often.DIPS AND SAUCES DIPS AND SAUCES Pico de Gallo 1 peeled and quartered onion 1 garlic clove 1 cored. put in jars and seal. and pepper in food processor until finely chopped. cilantro. cumin. Makes 2-3 cups. Add hot sauce.

19 . Put half of the mixture through a blender. add a dash or three of Tabasco. For more spice. Take the bowl out and place into microwave. salt and pepper. refrigerate 4 hours or overnight. 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. heat and stir. Boil hard 1 minute and remove from heat. Combine an equal amount of half and half and mix thoroughly. Don't leave this step out.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. 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. fresh tomatoes. Cool and refrigerate in tightly covered container. Add Tabasco to taste. Use within a few weeks and it freezes up to 6 months. just to mince fine but not puree. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnight. microwave again until hot. Add chilies. Return to remaining half of mixture. Bring to just a boil.

Add syrup and whisk to blend well. Combine the remaining ingredients. cool syrup.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. Russian Dressing 20 . 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.

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. cook for one minute. Makes 3 tablespoons. combine all ingredients. bring to a boil over medium heat. Store in an airtight container in a cool dry place for up to 1 year. 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. stirring occasionally. Taco Seasoning 21 .

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

For cinnamon rolls: roll out and sprinkle with cinnamon and sugar. Melt 1/3 cup lard in 6 cups hot water. Powdered Sugar Frosting: Powdered sugar ½ tablespoon butter 1 tablespoon vanilla 1 tablespoon milk 23 . until smooth and elastic. Roll up and cut into rolls.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. Bake at 375° for 45 minutes. use half for cinnamon rolls. 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. divide remaining batter into loaf pans-dough should come halfway to two thirds the way up the side of the pans.

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

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

divide into two loaf pans. add nuts and pineapple. fold in rhubarb. bake at 350° for 1 hour. Test with toothpick. Rhubarb Bread 26 . blend well. beat. oil. 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. in another bowl combine milk. stir in zucchini. divide into two loaf pans. add milk mixture to sugar mixture alternately with flour.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. add sugar and oil. salt and vanilla. add dry ingredients. grated and squeezed dry zucchini 1 drained can crushed pineapple 1 cup chopped nuts (optional) Beat eggs. bake at 325° for 45 minutes. and egg. soda. Test with toothpick.

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

beat eggs. margarine and sugar. Stir into masa mixture. stored in the refrigerator up to 6 weeks and baked whenever they are wanted. cream sugar and margarine. store in tightly covered plastic container. flour mixture. just stir before using. bake 20-22 minutes. Place in a larger baking pan and pour boiling water halfway up sides of pan. eggs.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°. Stir batter well and spoon into muffin tins 2/3 full. 28 . Combine sugar. These muffins are mixed. Mix. On low speed. combine flour. mix steeped bran with remaining bran. buttermilk. 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. 8 servings (16 servings). Beat butter or margarine until creamy. cornmeal. Gradually beat in masa harina. beat in ¼ cup water. pulsing until coarsely chopped. make as few or as many as needed.) When preparing to bake preheat oven to 400°. heavy cream. sugar and salt. Uncover and let stand 15 minutes. Bake 50 minutes or until set. Let stand for at least 12 hours before baking. baking powder and salt in small bowl. (Batter will turn dark on top. Pour into prepared pan and cover with foil. Grease an 8 inch square (9 x 13) baking pan. Stir into corn mixture. stir and let steep. Process corn in food processor.

beans. and cook for 5 hours. Bring to a boil. Add milk. and continue cooking for 2 hours. Remove chicken breasts from the soup. cover. corn. a dollop of sour cream. 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. Serve topped with shredded cheese. pressing down slightly until just covered by the other ingredients. Add taco seasoning. Mix well. cover and simmer for 15-18 minutes or until potatoes are tender. 29 . if desired. and tomatoes in a slow cooker. Set slow cooker for low heat. Shred chicken and stir back into soup. cheese and hot pepper sauce. 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. boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Put onion. cook and stir until cheese melts. Garnish with parsley. broth. tomato sauce. and crushed tortilla chips. corn. and allow to cool long enough to be handled. tomatoes and water.SOUP From the Kitchen of Carol Weidenfeller 1-10 ounce can Red Gold hot diced tomatoes with green chilies. Reduce heat. Lay chicken breasts on top of the mixture. and stir to blend.

Simmer for 30 minutes. bay leaves. Chicken Tortilla Soup 30 . Grill over medium flame about one hour. Wrap tightly with aluminum foil. add tortillas. chili powder. Insert one beef bouillon cube. remove bay leaves and add chicken. Pack with butter. 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. cilantro and onion. garlic. Heat throughout and serve. Sauté for 2-3 minutes.SOUP From the Kitchen of Pat Totsky Core a Vidalia onion. corn and soup. reduce heat to medium and add salt and cayenne pepper. chicken stock. Serve in bowls. Stir in tomatoes and bring to a boil. Return to a boil. top with mozzarella cheese. Add cumin.

fajita seasoning and 2 tablespoons cilantro. cooking for one minute more. do not boil. reduce heat to low. Bring to a boil. Add in soup and milk. Let stand in refrigerator overnight so flavors blend. sauté the garlic and onion in the butter for 5 minutes. there will be quite a bit of liquid. Add flour and stir well.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. salsa. stir in alfredo sauce. slowly so it doesn’t burn stirring often. simmer about 20 minutes. cook down about 10 minutes. 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. Add the soup. Crumble tortilla chips into individual bowls add ½ ounce cheese to each bowl. chicken. cumin. corn. Portabella Mushroom Soup 31 . Ladle in soup and top with crumbled chips and ½ ounce cheese. Stir and continue to heat for 15 minutes. Add broth and half-and-half.

Add to sautéed onions. cubed chicken In large pot. cut in small cubes 3 pounds cooked. This will eliminate any raw taste from masa harina. 32 . Once mixture starts to bubble. Cook stirring occasionally. bring to boil. Stir until dissolved. heat through. divided 2 cups crushed tomatoes ½ pound processed American cheese. about 5 minutes.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. stirring constantly. onion and spices. Sauté until onions are soft and clear. Makes 1½ gallons or 16−20 servings. Add remaining 3 quarts water to pot. until cheese melts. place oil. continue cooking 2−3 minutes. let mixture return to boil stirring occasionally. in another container. Add chicken. Add tomatoes. chicken base. Add cheese to soup. combine masa harina with 1 quart water.

Sauté the carrots. Remove chicken from broth.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. Bring to a boil. cook and stir for 2 minutes. cook bacon over medium heat until crisp. add to soup along with cream and parsley. Remove chicken from bones. Heat through. thyme and pepper. stir into soup. skim foam. let stand until cool enough to handle. Cover and slowly bring to a boil. Reduce heat. salt. onion and asparagus in drippings over medium heat until crisp-tender. Reduce heat. Remove 1 cup broth and set aside. discard bones and skin. add to kettle along with the potatoes. water and bouillon in a soup kettle. In a large skillet. Sprinkle with bacon just before serving. cover and simmer for 20 minutes or until potatoes are tender. return to a boil. Makes 16-18 servings. 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. cover and simmer for 45-60 minutes or until chicken is tender. Cut chicken into thin strips. Combine flour and reserved broth until smooth. do not boil. reserve 2 tablespoons drippings. 1 cup = 6 points 33 . remove bacon to paper towels.

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. 1 serving = 4 points 34 . half way through stir. 6 servings. sour cream and chives. Brush top with melted butter and sprinkle with paprika. Spoon into a 2 quart casserole dish. 1 cup with fat free cream cheese. brush with butter and sprinkle with paprika.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. Combine with salt. stirring occasionally at 450° for 40 minutes or until golden brown. 1 cup with light sour cream and no butter = 6 points. 1 cup = 8 points. 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. Bake at 350° for 30 minutes uncovered. Bake uncovered. garlic. cream cheese. Make-ahead: take out of refrigerator 30 minutes before baking and bake 1 hour.

Cover and refrigerate for 1 hour. Sprinkle cheese and onions. Grill over medium heat uncovered for 4 minutes. reserve marinade. Combine remaining ingredients and add to potatoes. Drain. stirring once. drizzle over potatoes. 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. drain. 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. 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. or until golden brown. add potatoes.PASTAS AND POTATOES PASTAS AND POTATOES Curly Cheese Potatoes From Pampered Chef 4 medium peeled. Melt butter and garlic together. brush with reserved marinade. Bake covered 400° for 35-40 minutes until lightly browned and tender. sprinkle generously with spices. 35 . Bake at 400° for 45-50 minutes until lightly browned and tender. Thread potatoes onto skewers. Turn. Grill 4 minutes longer.

chopped ¼ cup butter or margarine. melted Mix soup. Bake uncovered at 350° for 45 minutes until bubbly around the edges. Put all in a 3 quart casserole. 36 .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). 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. Place in greased 13x9 pan. sour cream. salt. Sauté cornflakes in butter and sprinkle on top. Cover and bake at 350° for about 40 min. Combine next 7 ingredients and mix with hash browns. green onions and cheese in a large mixing bowl. add Orepotatoes and stir to combine. pepper. top with butter and cornflakes-mixed together.

ball add put in boiling water. Potato Salad 37 . add eggs until it sticks together.PASTAS AND POTATOES From Mom’s Kitchen ½ mashed potatoes ½ flour PASTAS AND POTATOES Dumplings Mix 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°. drop into boiling water. bake until tender-45-60 minutes. Arrange scrubbed and pierced potatoes on greased large shallow baking dish. Let potatoes cool. Slice and toss the potatoes with the dressing while potatoes are still warm. 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. Scatter shallots and salt over potatoes. pull off pieces. Mix remaining ingredients to make a dressing. Chill before serving.

Grown-up Mac-n-Cheese From Mary Lou’s Kitchen 16 ounces cooked fettuccine noodles Sauté with olive oil. cubed ½ cup chopped onion 2 cups elbow macaroni 2 sticks butter. Cook macaroni following package directions. Stir to combine. Pour Welsh Rarebit into a 2 quart casserole.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. 1 cup parmesan cheese. add cooked macaroni. melted Combine all ingredients. Sprinkle with grated cheese. drained 2 cups Velveeta cheese. Bake at 350° for 1 hour. and Oregano From the Kitchen of Dean Kiesling 2 cans cream corn 2 cans corn. Rosemary. Bake at 400° for 20 minutes. Drain well. pour into a greased 9 x 13. Corn Bake 38 . salt and sour cream.

Makes 6 servings. cook the rice. celery and onion in butter. Reduce heat. covered.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. 5 points per ¾ cup 39 . until rice is browned. stirring constantly. for 10 minutes. Remove from heat and let stand. cover and simmer for 15 minutes. bring to a boil. Stir in the next six ingredients.

Stir in rice. makes 8-10 servings 40 . Let stand 5 minutes. salsa and broth. Add corn.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. cover. add all other ingredients and mix to blend. Remove from heat. Add cheese and fluff with fork. Bring to a boil. chill one hour before serving. 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.

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

stirring occasionally. 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. Swedish Meatballs From Mom’s Kitchen 1½ pounds ground beef 3 slices bread broken up into small pieces. Bake at 325° for 1½ hours. 1 serving (6 meatballs and sauce) = 7. shape into patties and brown.5 points 44 . put in roaster.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. add rest of soup and ¾ cup water. 6 servings. mix: 1 can of canned milk 1 can cream of mushroom soup ½ cup water Pour over meatballs. simmer for 30 minutes.

add: 2 cups cooked elbow macaroni Mix all together. make into 6 patties and broil or grill. 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. 1 serving with baked beans = 7 points 1 serving with pork and beans = 6 points 45 . moisten with a little milk if necessary. drain grease.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. serve. Hamburger Casserole (Swill) From Mom’s Kitchen 1 pound ground beef 1 medium onion 1 green pepper chopped (optional) Fry out. stirring occasionally for 15 minutes. 6 servings. undrained 1 drained can of corn (optional) Cook on low.

Crumble beef over mixture. 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. Combine soup. cheese. 1 teaspoon salt. 8 servings. cook meatballs in a small amount of water until browned. pressing lightly into mixture. garlic. Form into 1 inch balls. Cover and bake at 350° for 45 minutes. Arrange meatballs over top.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. onion and remaining salt and pepper. sour cream. hash browns. in a covered skillet over low heat. mix well. stir in cracker crumbs. bake 15 minutes longer or until meat is no longer pink and potatoes are tender. divided 1½ teaspoons pepper. stir. 46 . ½ teaspoon pepper. Uncover. Transfer to a 9 x 13 baking dish. drain. 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.

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). simmer for 45 minutes. simmer until the noodles soak up the sauce 47 Kluski Casserole . add noodles. 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. From the Kitchen of Carol Weidenfeller 16 ounces cooked Mrs. cover and bake at 350° for 1½ hours. pour soup on top.

add chow mein noodles to top and bake 5 more minutes. 48 . add other ingredients except noodles to meat and bake at 375° uncovered 1½ hours or until rice is done.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.

sauce. put peppers in a fairly large kettle and pour tomato juice over all. soup mix. 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. fill peppers with mixture. pepper mixture. onion. sprinkle rice over peppers. spread soup over all. eggs. 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. yellow and green peppers 1 large onion In a 9 x 13 layer raw meat. 1 serving = 11 points Stuffed Pepper Casserole 49 . celery. ketchup.GROUND BEEF From the Kitchen of Carol Weidenfeller 16 green peppers. 6 servings. mix ground chuck. cover and bake at 325° for 2 hours. garlic and rice with wooden spoon.

spread mashed potatoes over top. sprinkle with remaining cheese. taco seasoning. cook and stir 1-2 minutes. add taco seasoning. add tomatoes. Bake uncovered for 12-15 minutes at 350° or until cheese is melted. 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.6 ounce package instant mashed potatoes. Taco Casserole 50 . salt and garlic powder. bring to a boil. brown meat. onions and pepper. Bake covered at 350° about one hour or until bubbly. chili powder. 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. sprinkle cheese on top. drain.GROUND BEEF From Taste of Home’s Quick Cooking GROUND BEEF Spicy Shepherd’s Pie 1-6. mix all ingredients except cheese in a 2 quart baking dish. Transfer to a greased 2½ quart baking dish. divided Brown ground beef and onion. drain. corn. top with ¾ cup cheese.

add chopped celery and a little water. add taco seasoning. brown meat. salsa. remove. tortilla chips. steam until tender. 6 servings. brown onions and garlic. Bake covered at 350° about one hour or until bubbly. sprinkle cheese on top. in a 2 quart casserole layer meat. Nazetti 51 . drain.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. ending with cheese on top. 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. Bake uncovered 20 minutes at 350° or until cheese is melted and dish is thoroughly heated. cheddar or hot pepper cheese Brown ground beef. mayonnaise and chili powder. mix all ingredients except cheese in a 5 quart baking dish. drain. corn. cheese twice.

52 . 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. cook 3 hours on low or 1 hour on high. add more brown sugar if too sour. vinegar if too sweet.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.

press half of mixture into a loaf pan. thyme. bread crumbs. ◦ 53 . make a ring about 6 inches in diameter with a 1 inch hole on a pan covered with foil. Sprinkle remaining cheese on top. ground beef. salt and pepper. bake uncovered at 350° for 50-55 minutes until meat is no longer pink and 160 . 45-50 for a loaf. green pepper or carrots 2 tablespoons snipped parsley ½ tablespoon dried sage. 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. Let stand for 10 minutes before serving. bake uncovered at 350° for 20-30 minutes. divided Combine egg. onion. oregano or basil ½ teaspoon salt ¼ teaspoon pepper 1 pound ground beef GROUND BEEF Meatloaf Mix all together.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. mix well. sprinkle ¾ cup cheese over meat to within ½ inch of sides. Pat in rest of meat. bake 5 minutes longer or until cheese is melted.

mustard and pepper. 2½ hours prep/cook. thawed Madeira Sauce: ¼ cup butter 5 tablespoons flour 2 cups condensed beef consommé.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 1-17.3 ounce package frozen puff pastry. Whisk in flour until smooth. for sauce. thyme. Place. beat 2 eggs. 54 . seam side down. Stir in wine or broth. Makes 2 meat loaves (6 servings each). undiluted 1 tablespoon tomato paste ¼ teaspoon dried thyme ¼ teaspoon dried rosemary. 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. 10 points per serving. Bring to a boil. brush over pastry. fold short sides of pastry over loaf. melt butter. seasoned salt. on a rack in a 15 x 10 x 1 inch baking pan. In a small skillet. in a small saucepan. seal seams. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs. Serve the mushrooms and sauce with meat loaf slices. rosemary and cloves. Meanwhile. Beat remaining egg. Bake at 350° for 60-70 minutes or until a meat thermometer reads 160-170°. mix gently. Stir in the consommé. Worcestershire sauce. On a lightly floured surface. roll out each pastry sheet into an 18 x 16 inch rectangle. tomato paste. about 9 x 3 inches. Fold long sides over loaf and pastry. cook and stir for 2 minutes or until thickened. Shape into two loaves. ketchup. Invert meat loaves and place in center of each pastry. sauté mushrooms in oil or butter until tender.

salt. put in a greased bowl. Put pizza in and bake 35 minutes 55 . knead until smooth and elastic. add sugar. let rise about 20 minutes. Turn down to 450°. punch down. press dough into bottom and up sides of pan. shortening.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. 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°. and 2 cups flour. add remaining flour ½ cup at a time. Brush jelly roll pan with cornstarch and cornmeal. cover and let rise until double in bulk. mix with dough hook in Kitchen Aid on speed 2 for 2 minutes.

drop by rounded tablespoons onto mixture. spinach. pepper and garlic. spread 1 cup sauce in an ungreased 9 x 13. bring to a boil. 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. pour remaining sauce over manicotti. 1 serving = 12 points 56 Skillet Bow-Tie Lasagna . cover and cook for 5 minutes. Bake uncovered at 350° for 40-50 minutes or until heated through. arrange over sauce. onion powder. Cover and refrigerate overnight. mix well. combine cheeses. ¼ cup parmesan. paste. Sprinkle with remaining cheese. egg. Stuff uncooked shells with spinach mixture. combine sauce and water. 1 cup mozzarella.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. 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. 1½ cups water. 4 servings. simmer 20-25 minutes or until pasta is tender. Remove from refrigerator 30 minutes before baking. stirring once. oregano and salt. add tomatoes. stir in pasta. parsley. onion and garlic. parsley.

combine other ingredients in a large kettle.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. combine other ingredients in a large kettle. let cool 15 minutes. onion and garlic. onion and garlic. simmer 1 hour stirring every 10 minutes. bring to a boil stirring often. 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. simmer 2 hours stirring every 10 minutes. drain. turn to low. drain. cheese three times. Spaghetti: 1 cup noodles = 4 points. 57 Chili . Bake uncovered at 350° for 45 minutes. Slow cooker: #2 setting. Make ahead: remove from refrigerator 30 minutes before baking. turn to low. 11-13 cooked lasagna noodles (leave sit in cold water) 24 ounces mozzarella cheese 16 ounces ricotta cheese (optional-mix into sauce) Layer noodles. bring to a boil stirring often.

GROUND BEEF From Taste of Home 1 pound browned ground beef 1-16 ounce can kidney beans. sour cream and cheese if desired. 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. slow cooker. rinsed and drained 1-15¼ ounce can whole kernel corn. 58 . 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. Cover and cook on low for 5-7 hours. Serve with elbow macaroni. drained 1-15 ounce can black beans.

sprinkle with pretzels. stuff pocket with two ham slices and cheese slices. Place in a baking dish. 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. drizzle with butter. bake at 350° for 40 minutes or until juices run clear.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. Drizzle butter all over chicken. Place in a greased 9x13. 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. ¼ cup milk 5 pounds frying chicken or boneless skinless chicken breasts ½ cup butter Dip chicken pieces in milk then parmesan mixture. 59 . brush with mustard. bake at 350° for 40 minutes or until juices run clear. Set aside.

skinless chicken breasts Sliced ham Swiss cheese singles Shake-n-bake Wrap ham in two Swiss cheese singles place inside chicken breast. boneless. Mix soup with water and pour over chicken. From the Kitchen of Carol Weidenfeller 3 cubed boneless.POULTRY POULTRY Chicken Cordon Bleu Rinsed. 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. Top with croutons and bake covered at 350° for 1½ hours. skinless. Bake at 350° for 1 hour. Cover pan with aluminum foil. Dill Chicken Casserole 60 . Bake at 350° for 40 minutes. Spread mixture over chicken. ham and Swiss cheese in a baking dish. chicken breasts. remove cover last 20 minutes of baking. 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. Use toothpick to hold together. skinless chicken breasts Place chicken in a 9 x 13 pan.

add broth (2 cups hot water and chicken base) and milk stirring constantly. sprinkle flour. Serve over rice. Chicken Ala King 61 . sauce will thicken. salt and pepper over mushrooms. 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. 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. stir lightly. 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. Add chicken. Bring to a boil.

cream cheese. 62 . Spread enough sauce to lightly cover bottom of 9x13 pan.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. Layer 1/3 of noodles. cottage cheese. Make ahead: remove from refrigerator 30 minutes before baking. chicken sauce and cheddar cheese. In a large skillet. Stir in soup and milk. Bake 50-60 minutes. Repeat twice more and then sprinkle top with parmesan cheese. in that order. sauté onion and green pepper in butter until tender. 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°.

sprinkle over casserole. In a large bowl. Top with cashews. layer the first seven ingredients in the order listed.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. Toss butter and cracker crumbs. 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. combine the soups. milk and broth. Pour over water chestnuts. Bake uncovered at 350° for 35-40 minutes or until macaroni is tender 63 . Cover and refrigerate overnight.

mushrooms and onion. about 5-7 minutes. In a large skillet over medium heat. heat through. optional Place chicken and Cajun seasoning in a plastic bag.POULTRY POULTRY Cajun Chicken Pasta From Taste of Home 3 boneless skinless chicken breasts. cook and stir for 2-3 minutes. Sprinkle with Parmesan cheese if desired. Add cream and seasonings. heat through. sauté chicken in butter until almost tender. 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. shake to coat. Reduce heat. Add peppers. Add linguine and toss. 6 servings 64 .

Stir in milk. covered. pour over pasta. red. Add spices. salt and pepper.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. stirring until mixture is smooth and bubbly. over medium heat or broil 4 inches from heat for 6-8 minutes on each side basting frequently with barbecue sauce. zucchini. Grill chicken. secure with metal or soaked wooden skewers. green. cubed ham 1 pound sautéed shrimp Broccoli. Blend in flour. peas Melt butter over low heat in sauce pan. stirring constantly. Boil for one minute. 1 chicken breast = 6 points 65 . Add cheeses stirring until melted. Fill with cheese. Cook over low heat. Remove from heat. bring to a boil. 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. yellow bell peppers.

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

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

skim fat off broth.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. 1 cup = 4 points 68 . Boil 30 minutes. when carrots are tender. add chicken and carrots to the broth. bring to a boil and add bouillon cubes. bring back to a boil cook until carrots are tender. will float when done. meanwhile prepare dumplings. pull off pieces. Mix dumpling ingredients should form a slightly sticky ball. add dumplings to broth drop into boiling broth. Mix flour and water and add to stew to thicken. water should come to a couple inches over the chicken. remove any remaining skin and remove meat from the bones. remove chicken and let cool.

cover and simmer for 20 minutes. reduce heat. Parmesan cheese and herb seasoning.5 ounce cans diced tomatoes 1 teaspoons each dried basil. top with tomato sauce. flour and egg in separate bowls. Sprinkle with mozzarella cheese. 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. brown chicken in butter over medium-low heat until golden brown and juices run clear.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. 69 . Serve over spaghetti. Meanwhile. In a skillet. Dip chicken in milk. add the tomato sauce. tomatoes. In a gallon size ziploc bag. herbs and pepper. Cover and cook 3-4 minutes longer or until cheese is melted. roll in flour. Makes 4 servings. Dip in egg. then coat with crumb mixture. sauté onion and garlic in oil until tender. mix bread crumbs. bring to a boil. place the milk.

cubed. Add onion and garlic the last 5 minutes of cooking. Meanwhile. reduce heat. thyme. wine. Cover and simmer for 35-40 minutes or until chicken is tender. Pour over chicken in skillet. oregano and pepper. in a medium mixing bowl combine undrained tomatoes. Serve over garlic mashed potatoes. Turn once during cooking. tomato paste. parsley. 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. boneless.POULTRY From the Kitchen of Angela Favell 4 rinsed. mushrooms. 70 . turning to brown evenly. Makes 6 servings. rosemary. Bring to a boil. Drain fat. salt. sugar. rice or spaghetti noodles.

Add tomatoes and flour. Stir in remaining ingredients except chicken. 71 . cubed. Discard bay leaf. Microwave on high for 5 more minutes. Stir until smooth.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. green pepper and butter in a 3 quart casserole. Add chicken and microwave 25 minutes on high. Serve over garlic mashed potatoes. Cover and microwave on high for 5 minutes. boneless. skinless chicken breasts Combine onion. rice or spaghetti noodles.

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. combine the flour. uncovered. In another shallow dish. then coat again with flour mixture. divided 2 tablespoons butter POULTRY Chicken Piccata Flatten chicken to ¼ inch thickness. Bring to a boil. Add the remaining wine or broth and lemon juice. dip in egg substitute mixture. garlic and hot pepper sauce. Drizzle over chicken. 2 tablespoons lemon juice. In a large nonstick skillet. Parmesan cheese. In a shallow dish. until sauce is reduced by a fourth. Makes 4 servings. 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. 72 . combine the egg. divided 5 tablespoons lemon juice. Boil. parsley and salt. melt butter. Remove and keep warm. 2 tablespoons wine or broth. In the same pan. divided 3 garlic cloves. brown chicken breasts in 1½ teaspoons oil for 3-5 minutes on each side or until juices run clear. Drain drippings.

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

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. Combine salad ingredients in a large bowl. bring to a boil. Serves 8-12. brown chicken in a skillet. Refrigerate. cover and simmer for 2-3 minutes or until juices run clear. Cool chicken 5 minutes at room temperature. From Taste of Home’s Quick Cooking 4 cubed. sprinkle seasoning on top. let sit overnight so flavors blend (optional).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. 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. Cook and drain pasta. reduce heat. boneless. mix remaining ingredients. stir in salsa mixture. 74 Sweet ’n’ Spicy Chicken . boneless. Pour dressing over salad and mix thoroughly. Cook chicken in heated oil. skinless chicken breasts 2 teaspoons Pensey’s southwest seasoning 2 tablespoons olive oil Mix dressing ingredients. set aside.

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

sliced into long thin strips 1 Spanish onion. add chicken. stir-fry until cooked. onions. peppers. heat quickly. Return chicken to pan to heat. 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. add onion. 6 servings. 1 cup rice and 1 serving sauce = 9 points 76 . Place over onion mixture. add remaining marinade and bring to a boil. seeded and cut in strips 1 red pepper. Heat oil in frying pan. sprinkle with garlic. celery seed. drizzle with lemon juice.POULTRY From the Kitchen of Kathleen Kiesling 1 tablespoon oil 4 boneless skinless chicken breasts. sauté chicken. 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. sauté until browned. spread on warm platter. sliced in rings 1 green pepper. add soy sauce and tomatoes. simmer five more minutes. a bit of garlic and more oil if needed. mushrooms and peppers. Serve over rice. cover and simmer twenty minutes. salt and pepper. Remove chicken.

boneless.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). Cook noodles. Add cilantro and peanuts if desired and toss to coat. 6 servings = 8 points each 77 . Remove chicken and cook in a skillet 6-10 minutes. Add noodles and peas to chicken mixture. chopped cilantro (optional) 1 cup chopped peanuts POULTRY Thai Chicken with Noodles Combine marinade ingredients. Stir in reserved marinade and toss gently. Drain and rinse noodles and peas. 8 servings = 6 points each. Let chicken marinate overnight or at least 30 minutes. Set aside 1/3 of the marinade. skinless chicken breasts or 2 pounds shrimp 9 ounces Asian style noodles (Ramen) 1½ cup snow or snap peas ¼ cup fresh. Toss remaining marinade keep reserved 1/3 of marinade).

add water and bouillon. 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. ginger and garlic add to bag and shake well. in a skillet heat 2 tablespoons of oil. cook and stir until thickened and bubbly.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. mix soy sauce. 4 servings. refrigerate 30 minutes. stir-fry chicken 3-5 minutes. Serve over rice. 1 cup rice and 1 serving = 12 points 78 . add remaining oil and stir-fry vegetables until crisp-tender.

salt and pepper. Add the chicken. brown sugar. basil. 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.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. Drain and rinse in cold water. sprinkle with Parmesan cheese. 79 . Drizzle over salad and toss to coat. tomatoes. vinegar. In a small bowl. 9 points per serving. onion. whisk the oil. garlic. bacon and Gorgonzola cheese. Makes 8 servings. transfer to a large bowl.

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

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

celery. drain off fat. save water 2 eggs POULTRY Turkey Stuffing Mix all ingredients together. add water and broth to make moist. Bake at 350° for one hour. salt and pepper and 4 cups water. Turkey Stuffing 82 . refrigerate until it is stuffed in the bird or cooked separately. add ground chuck to mixture. (You can make extra and freeze broth for future use) Brown ground chuck.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. meanwhile cut up celery and onions. bake at 350° for 1½ hours. 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. drain out the celery and onion. add 2½ cups broth and add broth until moist enough. add bread cubes and mix.

mushrooms.BEEF From the Kitchen of Angela Favell 1½ pounds whole beef tenderloin. add broth. sprinkle over steak. Add tomato wedges and stir to heat. ginger. Serve over rice. Dissolve corn starch in water and soy sauce. stir into steak mixture until thickened. red pepper. paprika. peppers and water chestnuts. 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. onions. let stand while preparing other ingredients. In a large skillet brown steak and garlic in butter. 83 . cover and simmer 20 minutes.

BEEF From the Kitchen of Michelle Weyer 1½ pounds stew meat. Serve over rice. Cook. 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. cook over low heat 1 hour or until tender. Cover. Thicken gravy. From Mary Lou’s Kitchen 1½ pounds whole beef tenderloin. stir until thickened. Mix cornstarch and 2 tablespoons water until smooth. water. add remaining ingredients and simmer 20-30 minutes. add soup. Serve over potatoes or rice. 4 servings. soy sauce and green pepper. gradually stir into sauce. stir occasionally. 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. drain. sprinkle with pepper. tomatoes. Beef Marsala 84 .

Combine other ingredients. Add mushroom mixture to meat. Serve over noodles. dissolve beef bouillon cubes. Quick Beef Stroganoff 85 . garlic and onion. Cook egg noodles. heat through and serve over egg noodles. 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. Remove from skillet and place in a bowl. 1 cup noodles and 1 cup sauce = 13 points From the Kitchen of Ann Kabitzke 2 pounds round or sirloin steak. pour over meat. Place one cup cold water and flour in a container and shake.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. simmer for one hour. stirring constantly. Cut meat and sprinkle salt. onion and mushrooms in oil. Pour into skillet until it thickens like pudding. Melt butter in skillet and sauté mushrooms. In the same skillet add oil and cook meat until light brown. 6-8 servings. 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. boil and stir one minute. Add 4 cups broth and ketchup. Stir in sour cream and heat through. Heat to boiling. pepper and garlic powder over it.

Increase flour to ½ cup. 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. cover and bake 2 hours. Mix all ingredients except potatoes and mushrooms in oven proof 4 quart Dutch oven. 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°. cover and simmer 1½ to 2 hours. omit tomato sauce. add remaining ingredients and more liquid to cover if needed. simmer another ½ hour. cover and cook on low heat setting 8-9 hours or until vegetables are tender. Stir in potatoes and mushrooms. Stir well. cover and bake 1 to 1½ hours until beef and vegetables are tender. Mix all ingredients except beef in 3½ to 6 quart slow cooker. stirring once. Slow Cooker: Chop onion (1/2 cup). 86 . Add beef (do not stir). add enough broth to cover.

salt. 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. Add mushrooms with liquid. 87 . pepper and red wine.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. simmer reserved marinade 15 minutes. baste onto kabobs. Add a little more wine while cooking if desired. tomato sauce. Cook for 30 minutes or until beef cubes are tender. Grill 15-20 minutes. heat the olive oil and brown beef cubes with the garlic. microwave 8 to 10 minutes Thread onto skewers. 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.

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. reduce heat. bring to a boil. cool slightly. cover with water. 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. simmer 1½ hours. simmer 20 minutes. 88 . stir in remaining ingredients. marinate in Karo Barbeque Sauce overnight in refrigerator. bring to a boil over medium heat. cook for one minute. add remaining ingredients. stirring occasionally. bring to room temperature. rinse off spices.

simmer 10-12 minutes stirring occasionally. 89 . bay leaf and thyme. pepper. discard vegetables. Add water to broth to make 1 2/3 cups. Bake uncovered at 325° 1½ hours. Serve over rice. stir in broth. peppers. reserving broth. Bake 30 minutes longer until meat thermometer reaches 160°. 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. Arrange vegetables around and add 2 cups cold water. place fat side up in roasting pan. ETC. ETC. divided Combine 2 tablespoons flour. salt. Pork with Three Peppers From Taste of Home 2 pounds pork tenderloin. 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. mix remaining flour and cold water. Bring to a boil. Strain pan drippings. bring to a boil and thicken sauce with flour and water. 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. chili powder and salt. garlic and onion 3 minutes. cook and stir 2 minutes until thickened. bring to a boil. reduce heat. until pork is no longer pink. PORK. thicken. rub over entire roast.PORK. salsa. basting with juices every 30 minutes. tomato paste.

basil. top with soup mixture. brown in skillet in a little oil. combine soup. salt and pepper.PORK. ETC. remove bacon. Makes 6-8 servings. cooked and drained 1-27 ounce can plain sauerkraut. 4 servings. In a 2½ quart casserole layer meat. noodles and sauerkraut. sauté onion and garlic in bacon drippings for one minute over medium heat. Toss hot pasta with sauce. ETC. 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. stir in tomatoes. Sauerkraut-Pork Casserole From Mom’s Kitchen 2 pounds lean pork. water and onion soup mix and heat through in a saucepan. 90 . drained and rinsed Season meat with pepper. Bake at 350° for 2 hours. should end up with about 4 cups meat. 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. simmer 5 minutes. sprinkle with cheese.

ETC. pour over noodles. let stand ten minutes before serving. 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. ETC. 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. combine eggs milk and salt. PORK. add seasonings to taste. until bologna and potatoes are cooked all the way through. Bake uncovered at 350° for 1 hour. fry bologna with potatoes. 91 .PORK. test with knife.

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

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

remove bones.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. Reduce heat. green onions. green pepper and onion in butter until tender. sauté the zucchini. Cook for 5 minutes or until shrimp turn pink. shape into patties and fry in oil. uncovered. 6 servings. 1 hour prep time. simmer. add shrimp. Stir in the tomato sauce. mix all ingredients with a fork. parsley and seasonings. for 20 minutes or until slightly thickened. Bring to a boil. Salmon Patties 94 . Serve with rice. 7 points per serving. 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. Reduce heat. 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.

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

add syrup and beat one minute. makes 4 dozen. 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 sugar gradually. 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. roll ¼ inch thick on floured canvas. chill. add sugar gradually and beat until sugar is dissolved and frosting stands in peaks. mix in vanilla. add water for thinner frosting. cool and serve 96 Ting-a-lings . put in little piles on aluminum foil.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. beat in eggs one at a time. blend in sifted dry ingredients and sour cream alternately. ice with frosting. pour over noodles and peanuts. cut and place on ungreased cookie sheets. bake at 375° for 12-15 minutes.

place 2 inches apart on an ungreased baking sheet. 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. add oil and cream well. add remaining ingredients. roll in sugar mixture.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. form into 1½ inch balls and roll in sugar. watch closely. 97 Snicker Doodles . bake at 400° 8-10 minutes until lightly browned but still soft. place on ungreased cookie sheets and press cookies with the bottom of a glass dipped in sugar. Makes 7 dozen. Bake at 350° for 8 minutes until edges are light brown.

roll into 1” balls. roll into balls. roll in sugar. dip tops into nuts. bake at 375° for 10-12 minutes just until set but not hard. place on a greased baking sheet. 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. bake at 350° for 12 minutes.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. sprinkle each cookie with 3 drops water to produce a crackled top. Snowflakes 98 .

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

pull cookies out and immediately press candies into dough. Makes 6-7½ dozen cookies. Bake at 375° for 8 minutes. Form into 1 inch balls. beat in eggs. beat until well blended. combine flour. milk and vanilla. line mini muffin pan with liners. Cool completely. salt and soda. Peanut Butter Cup Cookies 100 . place 2 inches apart on ungreased baking sheet. cool on baking sheet 2 minutes and move to wire rack. bake cookies per package directions. mix into creamed mixture at low speed until just blended (dough will be stiff). 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. remove from oven. return to oven and bake 3 more minutes.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. Remove from oven and press chocolate kisses into center of each cookie. unwrapped 3 eggs 1 tablespoon oil Prepare mix according to package directions. sugars and peanut butter. roll into small balls.

Turtle Pretzels 101 . Roll out ¼ of dough at a time on floured surface in a 9 x 13 rectangle. spread ¼ of mixture on each rectangle and sprinkle with nuts. combine flour and salt in mixing bowl. remove from oven. cut in butter until mixture resembles coarse crumbs.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. add yeast and egg. sugar and rind until light and fluffy. top each with one Rolo. press nuts into chocolate. 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. roll jelly roll fashion. Bake at 375° for 3-5 minutes. cool and frost. Bake at 375° for 20-25 minutes. cut lengthwise halfway through each roll. mix just until blended. Beat cream cheese.

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

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. stirring occasionally. Chill and cut into squares. Roll into balls. add marshmallow cream and chocolate. stir until melted. Refrigerate until hardened. Melt almond bark and dip each ball in the bark. stirring frequently. Fudge 103 . refrigerated for at least an hour. add nuts and vanilla. bring to a boil over moderate heat. put on wax paper. about 45 minutes. boil to soft ball stage. pour into a greased 9 inch square pan.

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.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 M&Ms 2 on the top and one in the middle like this: 5. Use a plastic knife to spread white frosting onto cookie: 2. Now you may enjoy it! 104 . Add 3 red hots under the yellow frosting like this: 6. Near the bottom of the cookie place one end of each in the frosting like this: 7. Break the pretzel stick in half. Squeeze a small amount of yellow frosting onto the center of the cookie: 4.

flour. Cut while warm.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. stir in margarine. mix until well blended. mix well. remove to wire rack to cool. Makes about 4 dozen. mix well. bake at 350° for 10-12 minutes or until light brown. bake at 350° for 7-8 minutes for chewy cookies. Cookies: drop tablespoonfuls onto ungreased cookie sheets. Sprinkle with reserved oat mixture. Bars: press into a 9 x 13 and bake at 350° for 30-35 minutes. top with nuts and chocolate chips. 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. add eggs and vanilla. brown sugar. bake an additional 18-22 minutes or until golden brown. 9-10 for crisp cookies. stir in remaining ingredients. baking soda. gradually add combined flour. drizzle over chocolate chips within ¼ inch of pan edges. reserve one cup. soda and salt. beat well. mix ice cream topping and ¼ cup flour until smooth. press remaining into a 12 x 18 x 1 pan. chill until set. makes 32 bars. cool 10 minutes. 105 . salt and cinnamon. cool. Cool 2 minutes on pan. mix well.

cook until thickened. spread with date mixture. brown sugar. Mix oatmeal. add sugar. refrigerate 106 . press lightly. cut in butter with pastry blender until mixture looks like coarse crumbs. flour. 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. pat into a 9 x 13 pan. salt and lemon juice. cover with remaining crumbs. press half into a 9x13. soda and salt in large bowl. 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. bake at 375° for 35 minutes. spread on top of peanut butter mixture. melt chocolate and margarine.

butter and egg until crumbly. stir until well coated. corn syrup and sugar. about 25 minutes. Cool completely on a rack. in a sauce pan combine peanut butter. cook and stir 2 minutes longer. pour over cereal.BARS BARS Peanut Butter Caramel Bars From Lisa’s Kitchen 1-18. caramel topping and peanut butter until smooth.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. 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. stir in peanut butter cups. stirring occasionally. refrigerate. Bake 6-7 minutes longer or until almost set. combine cornstarch. in a saucepan. Store in refrigerator. cook over low heat. remove from heat and stir in peanuts. stirring occasionally until it boils. press into a greased 9x13. set aside. spread with frosting and sprinkle with chopped peanuts. Spread evenly over crust.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. bake at 350° 18-22 minutes or until lightly browned. spread over bars. melt chips. No Bake Cereal Bars 107 . cook over medium heat until sugar is dissolved. Refrigerate at least one hour before cutting. stir until smooth. Makes 3 dozen bars. Pat mixture into a greased 9 x 13.

spoon into a greased 9 x 13 pan.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. 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. cool on a wire rack. bake uncovered at 350° for 20 minutes or until bubbly. mix well. baking powder and salt. Cool. spread evenly. Bake at 350° for 25 minutes or until golden brown. add chips and 1 cup M&Ms. divided Cream butter and sugars. sprinkle with remaining M&Ms. combine flour. gradually add to creamed mixture. spread in a greased 9 x 13. add eggs and vanilla. mix in the rest of the ingredients. 108 .

cover and chill. stir in rhubarb. Beat cream cheese. spread over top. Combine sugar and flour. add sugar gradually. sprinkle with nuts. press into a greased 9x13. salt and flour. 109 . sugar and vanilla until smooth. Makes 3 dozen. fold in whipping cream.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. cool and cut into small squares. bake at 350° for 40-45 minutes or until custard is set. spread. blend in egg yolk. 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. refrigerate. whisk in cream and eggs. Bake at 350° about 18 minutes. Bake at 350° for 10 minutes. Spread into a greased 10 x 15 x 1” pan. pour over crust. Makes about 6 dozen. Sprinkle with chocolate chips. Cool. cut into bars. vanilla. 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.

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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pour apples into pie crust. cored and sliced apples with lemon juice. sprinkle peeled. 113 . press in pie plate. set aside. combine topping ingredients with a pastry blender until “pea” size. sprinkle on top of pie. bake at 375° for 55 minutes or until golden brown. toss with apples to coat.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. 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. combine remaining filling ingredients.

Beat cream cheese. gently spoon into crust.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. butter and vanilla until smooth. cool. peanut butter. sugar. press into a 9 inch pie plate. bake at 375° for 10 minutes. 114 . refrigerate. garnish with chocolate. fold in whipped cream.

boil for one minute. Layer cookie crumbs and pudding. Rice Pudding 115 . 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.PUDDINGS. turn to low. boil one more minute. cheese and sugar. 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. stir at least half the mixture into the eggs. repeat stirring and cooking two minutes until it boils. mix in milk. pudding and Cool Whip. return all to microwave. 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. blend in vanilla and rice. chill. JELL-OS AND TORTES PUDDINGS. ending with cookie crumbs.

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

gently spoon in over cream cheese mixture. JELL-OS AND TORTES PUDDINGS. thawed and sweetened. remaining sugar and Cool Whip together. pour into a 9 x 13. spread over pretzels. butter and 3 tablespoons sugar together. 117 Raspberry Pretzel Salad . bake at 400° for 8 minutes. 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. bake at 350° for 10 minutes.PUDDINGS. Dissolve jell-o in water and stir in strawberries. fold in Cool Whip. chill until set. 3rd layer: 2 cups crushed pretzels 2 tablespoons sugar ½ cup melted butter Mix. spread in a pan. mix cream cheese. 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. let stand 5-10 minutes until partially set. Refrigerate several hours or overnight. sift out fine crumbs. spread over raspberry jell-o. add berries. 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. let stand. 2nd layer: 1-8 ounce package cream cheese 1 cup sugar 1-8 ounce container Cool Whip Cream cheese and sugar. spread over cream cheese mixture just before serving.

sugar. peanut butter and vanilla in a bowl. peeled cored and sliced (place in lemon water) Cinnamon ¼ cup caramel ice cream topping ½ cup peanuts. reserved juice and vinegar. bake 16-18 minutes until lightly browned. sugar. sprinkle with cinnamon. cool and pour over fruit. heat caramel topping. cook until thickened. Refrigerate. sprinkle peanuts on top. place in the center of a 15 inch pizza stone. in medium saucepan combine flour. 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 PUDDINGS. roll out into a 14 inch circle. Shape dough into a ball. drizzle over apples. cool 10 minutes. fold in Cool Whip and sprinkle with peanuts.PUDDINGS. spread on top of cookie. 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. Refrigerate. arrange apples over cream cheese mixture. loosen cookie from stone with serrated knife. flatten slightly with palm of hand. mix well. chopped Preheat oven to 350°. Taffy Apple Salad 118 . Combine cheese. egg. cool completely.

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. Serve with ice cream and strawberries. Add orange peel. press remaining into a 6x10 baking pan. 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. stirring until smooth. add peach syrup gradually. Drop by large tablespoons on paper. Take out they start to weep. Line cookie sheet with brown paper bag. Schaum Tortes 119 . gradually add sugar. stirring constantly until thickened. juice and flavorings. Pour over peaches. cook.PUDDINGS. Bake at 275° about 60 minutes or until light brown. Top with reserved topping. JELL-OS AND TORTES PUDDINGS. reserve one cup of topping. combine sugar and cornstarch. Bake at 350° for 50 minutes. continue beating until stiff and shiny.

stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.PUDDINGS. top with one third of the pudding. store in refrigerator. top with crackers. refrigerate at least 8 hours. Cut cake into 1½ inch cubes. cool one hour. repeat layers. mix well. beat 2 minutes or until well blended. refrigerate one hour. add peanut butter. Layer one third crackers and one half pudding mixture in a 9 x 13. 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. with a meat fork poke holes in cake about two inches apart. gently stir in whipped topping. 24 servings 120 . Slowly pour creamer over cake. Place one third in a 3 quart trifle bowl. JELL-OS AND TORTES PUDDINGS. Repeat layers twice. Microwave chocolate and butter on high 2 minutes.9 ounce packages instant chocolate pudding mix 3 cups Cool Whip 12 spearmint candies. crushed (optional) Bake cake according to package directions. stir after first minute. add pudding. makes 14-16 servings. 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. In a large bowl whisk the milk and pudding mix for two minutes or until soft-set. whipped topping and candies.

microwave fudge 30 seconds. divided Topping: 1-3. sprinkle with chocolate. beat on low speed for 2 minutes. spread on top of sandwiches. cover and refrigerate for 4 hours or overnight. 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. 121 Ice Cream Sandwich Torte . spread Cool Whip on top. press into a greased 9 x 13. take out 20 minutes prior to serving.9 ounce package instant chocolate pudding 1-3. spread on top of Cool Whip. top with remaining Cool Whip. stir in peanuts. stir. stir. combine pudding and milk. spread over filling. freeze for two hours or overnight. spread over crust. stir.4 ounce package instant vanilla pudding 2¾ cup cold milk Grated semi-sweet chocolate Cut butter into flour until crumbly. fold in one cup Cool Whip. beat sugar.PUDDINGS. JELL-OS AND TORTES PUDDINGS. top with chips. microwave caramel 30 seconds. bake at 350° for 16-20 minutes or until golden brown. microwave 30 seconds more. cream cheese and peanut butter until smooth. 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.

spread frosting on top. add flour all at once. add eggs. another layer of crackers. spread into a greased 9 x 13. remaining mixture. layer crackers in a 9 x 13. 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. pour over shell. fold in Cool Whip. Graham Cracker Torte Chocolate Éclair Torte From Mom’s Kitchen Pastry shell: 1 cup water 1 stick margarine 1 cup flour 4 eggs. JELL-OS AND TORTES PUDDINGS. remove from heat. refrigerate. 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. stir until a ball forms. spread half the mixture on top. 122 .PUDDINGS. stir well. beaten Boil water and margarine. another layer of graham crackers. refrigerate overnight. top with Cool Whip and drizzle syrup on top.

PUDDINGS. Refrigerate. stir in flour all at once over very low heat. Split shell when completely cooled. add milk. JELL-OS AND TORTES PUDDINGS. cool away from draft. Éclair Ring 123 . beat with mixer until a ball is formed. Filling: Add milk to pudding. beat in cool whip with mixer until thickened. Bake at 400° for 45-50 minutes. vanilla and powdered sugar. Frosting: Heat chocolate with butter until melted. Spread on top of éclair ring. 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 in eggs one at a time. spoon onto a pizza pan in a circle. fill with filling.

drizzle half the caramel on top of the brownies. layer half the brownies. refrigerate 10 minutes. in large punch bowl. divided 3¼ cups cold milk 2 packages (4 serving size) instant chocolate pudding Mix cookies and butter. JELL-OS AND TORTES PUDDINGS. half the Cool Whip. spread to cover.PUDDINGS. 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. Cut into 24 squares. pour remaining milk into large bowl. repeat layers. 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. press into the bottom of a 9 x 13 pan. half the candy and cookies. refrigerate at least 4 hours. drop remaining Cool Whip by spoonfuls over pudding. For a festive look sprinkle with crushed candy canes or Heath chips. cut into 1 inch cubes. pour over cream cheese. set aside. Cover and refrigerate several hours before serving. Death by Chocolate 124 . spread over crust. cool. beat cream cheese. gently stir in 1¼ cups Cool Whip. let stand 5 minutes or until thickened. mix pudding. add pudding mixes. sugar and 2 tablespoons milk in bowl with whisk until well blended. whisk 2 minutes or until well blended.

bake at 350° for 20-25 minutes. add sugar slowly. continue to beat.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. place in a greased 9 x 13 glass pan. 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 . milk and vanilla. add eggs and beat two more minutes. add margarine. beat two minutes.

With clean beaters. Immediately turn pan upside down onto heat proof funnel or bottle. folding in with rubber spatula just until blended. Let hang about 2 hours or until cake is completely cool. 126 . Mix flour. remove from pan. sugar. beat egg whites and tartar in large bowl with electric mixer on high speed until stiff peaks form. preheat to 325°. lemon peel and egg yolks with electric mixer on low speed until smooth. oil. beat in water.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. baking powder and salt in a large bowl. vanilla. Pour into an ungreased angel food cake pan. Bake 1 hour 15 minutes or until top springs back when touched lightly. Loosen side of cake with knife or long metal spatula. Gradually pour egg yolk mixture over beaten egg whites.

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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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. cinnamon and flour and mix well. pour into a greased 9x13. add sugar and oil and beat well. 130 . and milk until soft. add soda. vanilla. 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. butter. powder. Frost with cream cheese frosting. add carrots and nuts and mix well. bake 350° about 1 hour.

131 Rhubarb Crunch . Cut into squares and serve warm with ice cream or Cool Whip. combine topping ingredients and put on top. bake at 350° for 1 hour. pour over 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. line bottom of pan with rhubarb.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. pour water on top of cake. melt butter and pour over cake. sprinkle with cake mix. sprinkle with sugar. press into a greased 9 x 13 pan. Serve with ice cream. cover with rhubarb. sprinkle with jell-o. bake at 350° for 10 minutes. bake at 350° for 45 minutes. cook until thick and clear. combine remaining filling ingredients.

132 . fold in apples. 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. sprinkle jell-o over apples. bake at 375° for 45 minutes.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. put on top. mix topping ingredients and cover batter. peel. place over crust. mix topping. add next seven. core and slice apples. baking powder and margarine. press into a greased 9 x 13. bake at 350° for 45-50 minutes.

divide dough into 6 portions. roll one portion at a time into the shape of a piecrust. roll wedge toward center. place on a greased baking sheet. spread 1 heaping tablespoon filling on each wedge. fold in nuts and vanilla. vanilla and egg yolks. Prepare filling: beat egg whites until stiff. cut into 8 wedges (do not separate wedges). yeast. combine frosting ingredients. add sour cream. frost butter horns. 133 . mix well. repeat with remaining wedges. cut in butter using fork or pastry blender until mixture is crumbly (consistency of pie crust). bake at 375° about 15 minutes. salt. sprinkle breadboard with powdered sugar. mix well. add sugar gradually.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. cool.

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. and soda. mix well. set aside. stirring often. mix well. sugar. cocoa. Beet Cake 134 . and sour milk. mix in zucchini. gradually add dry ingredients. baking powder. beets and chocolate. set aside. add oil. pour into a greased and floured 9 x 13 pan. eggs. sprinkle chips on top. oil. vanilla. bake at 350° for 35 minutes. pour into a greased 9 x 13. add sifted dry ingredients.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. bake at 325° for 45 minutes. mix flour. combine margarine.

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

fold in chocolate chips. 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. and then allow to cool completely. Put frosting in the microwave for 30 seconds to soften (make sure to remove foil seal first if applicable). Crisco. pour into a 9 x 13 pan. Spread over cooled cake. whisk until smooth. topped with chopped nuts. vanilla and evaporated milk on high speed until smooth and fluffy. Bake until done. whisk in eggs. Mix margarine. add sugar and ½ cup Nutella. sugar. Mix ½ cup Nutella and caramel topping and spread over brownies. Bake at 350° for 30-35 minutes.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. Chill until ready to serve. Carefully drizzle over cake and smooth out. flour and salt. 136 Ho-Ho Cake .

remove side of pan. Pour into crust. and lemon peel. 137 . mixing on low speed after each addition until just blended. 9 servings. melt 25 caramel and milk. add eggs one at a time. 16 servings. bake at 350° for 25-30 minutes.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. stirring every minute. eggs. Top with pie filling. pat into an 8 inch square pan or spring form mold. sprinkle pecans over caramel. press into 9 inch spring form pan and up sides 2 inches. melt chocolate as directed on package and drizzle over nuts. beat cream cheese. soften cream cheese and combine with sugar. pour over crust. sugar and vanilla with electric mixer on medium speed until well blended. melt 25 caramels and ¼ cup milk on high for 3 minutes or until caramels are completely melted. pour over caramel. refrigerate for 10 minutes. pour over top. beat until smooth. bake at 325° for 65-70 minutes for a silver pan (300° for dark non-stick pan) or until center is almost set. cool 4 hours or overnight.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. run knife around edge to loosen from pan. 1 serving = 9.

pour milk into small saucepan. beat cream cheese. beat in gelatin mixture and almond extract. chill until firm about 3 hours. stir until smooth. 138 . cook over low heat until gelatin mixture is dissolved. set aside for one minute. pour over crust. run knife around edge to loosen from pan. sour cream and melted chocolate chips until fluffy. covering bottom and 2 inches up sides.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. fold in whipped cream. melt chocolate chips. press into a 9 inch spring form pan. mix well. sprinkle gelatin on top.

sprinkle remaining chips over top. bake at 300° for 1 hour. 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. or until cake springs back when lightly touched. add milk and beat until smooth. press into a 9 inch spring form pan. add eggs and vanilla and mix well. cool to room temperature and then chill. 139 . pour over crust. beat cream cheese until fluffy. combine flour and ½ cup chips and add into cheese mixture.CAKES CAKES Chocolate Chip Cheesecake From Lisa’s Kitchen Crust: ¼ cup melted butter 1½ cups Oreo cookie crumbs.

add lemon rind and juice. with electric mixer at medium speed. 140 . Prepare cake layers. In a small bowl quickly stir some of hot mixture into beaten egg yolks. gently fold egg whites into batter. cool to room temperature. In a large bowl. In another bowl. Grease 3-9 inch round baking pans. beat in lemon juice. lemon rind and vanilla. beating until smooth batter forms. heat oven to 375°. baking powder and salt. cover with plastic wrap and refrigerate until completely cold-at least 2 hours. stirring occasionally. with clean beaters and mixer at high speed. in a medium sized bowl combine flour. cornstarch and salt until well mixed. then pour back into sauce pan. 2. beat 1¾ cups sugar and the butter until very light and fluffy. 3. With rubber spatula. heat mixture to boiling over medium heat. divide evenly among prepared pans. gradually add water. reduce heat to low. remove from heat. add butter and cook mixture 5 minutes. Line bottoms with wax paper (dab butter on pan to make paper stick). grease and flour paper. stirring constantly with wire whisk. Several hours or day before serving prepare lemon filling: in a 2 quart saucepan combine sugar. beginning and ending with flour mixture. beat egg whites and remaining ¼ cup sugar until stiff peaks form. boil one minute or until mixture thickens.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. stir until well blended. 4. Add flour mixture alternately with milk to butter mixture. stirring until smooth.

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

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

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

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

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