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Christ Episcopal Church Cookbook, Valdosta, Georgia

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Manna and More Christ Episcopal Church Cookbook, Valdosta, Georgia

For information on how to obtain additional copies of this cookbook, visit: or contact the church office. Christ Episcopal Church 1521 North Patterson Street Valdosta, Georgia 31602 229-242-5115 For information about Christ Episcopal Church, visit: .

Published in November 2009

Content categories

Pages

Appetizers and sauces Soups and sauces Salads and dressings Pasta, potatoes and rice Beef Chicken Fish Pork and lamb Vegetables Bread Cakes Cupcakes Desserts Pastries Treats for pets Contents

5 - 44 45 - 88 89 - 116 117 - 154 155 - 178 179 - 214 215 - 234 235 - 254 255 - 294 295 - 318 319 - 346 347 - 376 377 - 394 395 - 410 4 11 - 420 421 - 430 ( display, scientific).

Thank you

Christ Episcopal Church is blessed with many excellent chefs who give generously of their time and talents to prepare delicious food for receptions, church dinners, special events, Canterbury Club dinners, preschool treats, Sunday School and school. Bible retreats and meals for members who are sick and cannot cook for themselves. Over the past two years, a large group of people have worked to collect their favorite recipes for inclusion in this cookbook. Many have adapted recipes from celebrity chefs, family and friends. Wherever possible, we have cited sources if they are known. Due to the amount of time and number of people involved in collecting prescriptions, some submitted prescriptions are inadvertently lost. We regret their omission from this collection, but hope to discover and add them in a future edition. The editors thank everyone who submitted recipes, as well as those who reviewed the final draft of the book. We would also like to thank our rector Fr. Peter Ingeman for encouraging us to complete this project. We want to especially thank those who came before us, who taught us to cook and love the art of cooking. Edith Shepherd Julia Ariail Julius Ariail

starters and sauces

Give us grateful hearts, our Father, for all your mercies and make us aware of the needs of others; through Jesus Christ our Lord. Amen. Book of Common Prayer, page 835

Appetizers and sauces Recipe for contents

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APPETIZERS

Pepper Cheese ............................Carmen Boatwright............27 Pineapple Cheese Ball .. .................Kitty Bauer .........................28 Prudy's Pecans. .. ............................Member of the Church of Christ ......28 Shrimp Pizza Appetizer .... . .... . ........Pepi Nelson ..........................29 Spanish ....... ..... .................Nuns' cookbook.......30 spinach balls... ............... . ...................Phyllis Hiers ..........31 Stuffed mushroom caps . ...............Paulina Brown..........................32 Tejana Cake... . ...... ..........................Pepi Nelson ....... ...33 Tyrone ... . ......Nun cook.......33

Arnaud's Shrimp ................................Edith Shepherd ............. . .... .....9 Artichoke appetizer .....................Phyllis Hiers ............ .. .. ....... ........10 Artichoke Hearts with Caviar .........Gail Hobgood................. .. .. .....10 artichoke squares ............................Edith Shepherd ........ .. ..11 Bacon Appetizer Ritz ........... Member of the Church of Christ ......... 12 Bar-B-Que Cup ......... ... .. ..... .................Nuns' cookbook...........12 Cooked cheese spread........ ... ..........Stella Loeffler.........................13 bruschetta ....... .... ............................Phyllis Hiers ............... .. .. ...13 Bruschetta, quick and easy ............Edith Shepherd ....................14 Charoseth .. .................................Julia Ariail.............. .. ...............14 Cheese straws............................... .. ... Julia Ariail .....................................15 pieces of chili and cheese. .................Jane Kinney..................... .......15 pieces of chocolate Cheese Ball .........Jennifer Carter . ......................16 cocktail meatballs in cranberry sauce .................... .. .. ..Happy Ingeman ......................17 ribs cocktail................ ...... .. ..Jane Kinney.....................18 Cleveland Crab .......... .... ...... .........Jerry Byrd............................. .... ......19 Cranberry sauce. .................................Jane Kinney............... .... ............... ........19 Eggplant caviar .................. . ..... ...Julia Ariail ....... ..................20 Four generations of soft cheese... Edith Shepherd ..... .... ...................21 Greek Meatballs............... .....Cindy Foster. ..... ...... ...............21 Grilled Onion Appetizer .......... ......Jane Kinney ....... ..... ..............22 Little Smokies Wrapped in Bacon..Gail Hobgood.... .......... ....... .....22 Mango Chutney Cake ..................... ........Jane Ferrell.. ....................... ..23 Marinated mushrooms........ ............Julia Ariail ......................... ..24 Dad's cheese ball ................. .. .....Julia Ariail ............. .......... .25 Party Cheese Ring............. .............Judy DeMott. ............................25 Pasticcio with filling .................... ..Nuns' cookbook .................26 Southern pâté ...................... ... ..Carolyn Eager...............27

I ASK ME

Baked Onion Dip ............................ Beth Baker ................ .......34 Baker Corn Dip...................................Beth Baker. .. ... .....................34 Beth's Taco Dip .................. .. .. ... ....Beth Baker...................................35 BLT Immersion. ..... ........ ............Beth Baker ........ ............... ..... ........35 Cheese sauce ............ .................Member of the Church of Christ. .. ... 36 Chicken, Spinach and Black Bean Dip...Susan Elliott........ ..................36 Dill Dip 1 ....... .................. ............Gail Hobgood ........... ..... .....37 Dill sauce 2 ........... ........................ ...Tammy's Edges . ...........37 Florentine artichoke sauce. ..............Gail Hobgood ........... ....... ...38 Fresh Vegetable Sauce ....... . ..............Susan Elliott........... ........ .....39 Immersion in the Greek layers .... . .......Phyllis Hiers ... ......................39 Mexican Fiesta Dip ............ .............Tammy Edges ............40 Picanté Dip ..... ......... ...... ......................Lucille Sineath........... .......40 Pizza Sauce.... .........................Susan Elliott..... . .............................41 Quick chili sauce ................ .. . ....... Pauline Brown ..................41 Spinach Dip 1 ............. ..... .............Phyllis Hiers ........ ...............42 Spinach sauce 2. ..... .. ..................Gail Hobgood.................. .........42 Taco Sauce ................................... ...Gail Hobgood .......... .......43 Tex-Mex Sauce ..... ....... ....................Lucy Tomberlin ... ...........43

Appetizers and Sauces Arnaud's Shrimp Makes 6 24 Medium Shrimp Sauce: 1 teaspoon finely chopped celery 1 teaspoon chopped spring onion 1 teaspoon chopped fresh parsley ½ teaspoon Creole mustard 8 tablespoons tomato sauce 1 teaspoon prepared horseradish 1 teaspoon prepared olive oil 2 tablespoons apple cider vinegar 1 teaspoon salt ¼ teaspoon freshly ground pepper

Cook 24 medium prawns in salted water until golden brown. Place in a bowl of ice water to stop the cooking. Drain and peel. Serve in cocktail glasses. Mix well in a separate bowl and pour shrimp sauce over each glass. If desired, decorate with celery leaves. Adapted from Arnaud's at 811 Bienville St., New Orleans, LA (1943) From Maude Vaughn's Collected Recipes (1948) Edith Vaughn Shepherd

Appetizers and Dips Artichoke Appetizer Serves 6 6 14 oz cans artichoke hearts, drained and crushed 1 cup mayonnaise (Miracle Whip is also good) 1 teaspoon thyme 1 clove garlic, minced 1 cup freshly grated Parmesan cheese

Mix the ingredients and place in a small baking dish. Bake for 20 minutes at 350 degrees. Serve with crackers or pita triangles. Variation: Add 2 oz. jar of chopped paprika, drained. Phyllis Hiers

Artichoke Hearts with Caviar Makes about 10 servings 8-ounce package cream cheese, softened 2 tablespoons sour cream 2 teaspoons mayonnaise 1 teaspoon lemon juice 8½ ounces artichoke hearts, drained and chopped 2 teaspoons grated onion Pinch garlic salt Caviar

Mix cream cheese, sour cream, mayonnaise and lemon juice; mix well. Add artichoke, onion and garlic salt; mix well. Shape mixture into 5-inch mound; flatten a little and spread the caviar on top. Serve with various crackers. Gail Hobgood

Appetizers and Dips Artichoke squares make 24 2- to 6-ounce jars Marinated artichoke hearts 1 large sweet onion, finely chopped 1 clove garlic, minced 2 tablespoons butter 4 eggs 12 crushed crackers ½ teaspoon salt 1 8 ⁄ teaspoon pepper ¼ teaspoon sweet basil 4 pieces tabasco sauce ½ pound sharp cheddar cheese, grated 2 tablespoons chopped parsley

Drain the artichokes from the marinade, chop and save. Sauté the onion and garlic in butter until the onion is soft, being careful not to burn the garlic. Beat the eggs until they become foamy. Add the crushed crackers, salt, pepper, basil and Tabasco to the egg mixture. Add the cheese, parsley, artichokes and onion-garlic mixture. Mix well and pour into a lightly greased 11" x 7" baking dish. Bake in a preheated oven at 325°C for 30 minutes. Cut into one inch squares. If necessary, it can be reheated after cooling. It can be served at room temperature. According to a recipe by Martha Vaughn Smith, December 30, 1991. Edith Shepherd

Appetizers and sauces Bacon Ritz Appetizer Ritz or Town House Crackers ½ piece of bacon per cracker

Preheat the oven to 250 degrees. Wrap half of the bacon around the biscuit and bake at 250 degrees for two (2) hours. Member of the Church of Christ

Bar-B-Que cups for 8 people 1 can of crackers 1 recipe Sloppy Joe mix grated cheddar cheese

Insert one cookie into each muffin tin (bottom and sides). Fill the cup halfway with the Sloppy Joe mix. Sprinkle chopped Cheddar cheese on top. Bake for about 25 minutes at 350 degrees until the cheese is melted. By Barbara Bankston The Nuns Cookbook

Appetizers and Dips Cooked Cheese Spread For about 1 pint ½ pound Kraft Velveeta cheese 1 teaspoon salt 1 tablespoon sugar 1 tablespoon flour 1 egg ½ cup whipping cream 3 tablespoons vinegar ½ can bell pepper, cut into small pieces

Mix the egg, cream, flour, sugar and salt and place on top of the cooker. Add the cheese and mix until the mixture thickens. Add the vinegar last. Taste with the addition of vinegar. If it is too sweet, add more vinegar, or if it is too sour, add a little more sugar to taste. Blend with an electric mixer or by hand until smooth, then add the paprika. Pour into containers or jars. Store in the refrigerator. holding well Stella Loeffler

Bruschetta Italian bread Extra virgin olive oil Clove of garlic Tomatoes, chopped fresh basil, chopped freshly grated parmesan

a slice of bread; brush with olive oil; bake until golden brown. Rub with a clove of garlic. Place diced tomatoes, chopped basil and Parmesan cheese on top. Winter version: Gently melt a slice of pecorino, fontina or mozzarella cheese in a pan; sprinkle with chopped walnuts and spread on the toasted bread with a spatula. Phyllis Hiers

Appetizers and Dips Quick and Easy Gorgonzola Chive Bruschetta Makes 12 3 tablespoons olive oil 1 tablespoon balsamic vinegar 12 slices (38⁄”) crusty French bread ¼ teaspoon salt 6 ounces Gorgonzola cheese, softened 4 tablespoons chopped chives 2 cups thinly sliced strawberries 1 8⁄ teaspoon freshly ground pepper

Heat up the grill. Mix oil and vinegar in a small bowl. Lightly brush one side of each slice of bread with the oil mixture. Sprinkle lightly with salt. Place on an ungreased baking sheet. Grill 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Set aside. In a medium bowl, mix the cheese and 2 tablespoons of chives. Spread the toasted bread with the cheese mixture. Place strawberries on top. Sprinkle with the remaining chives and pepper and serve on a plate. Adapted from Edith Shepherd Cooking Club

Charoseth makes 20 6 medium McIntosh or Jonathan apples, peeled, cored, and ground or finely chopped 1 cup finely chopped pecans 1 large teaspoon cinnamon ½ cup honey ½ cup rose wine or Zinfandel

Prepare the apples in a chopper. If you include the peel, be sure to wash them first. Combine all ingredients. Place in a jar or plastic container in the refrigerator. Serve with crackers or chips. This is a sweet spice used in the Jewish seder service. It can be stored in the fridge for months. father's tony van ham julia ariail 14

Appetizers and Dips Cheese Straws Makes 96 1 stick room temperature butter 1 pound room temperature sharp cheddar cheese 2 cups brownie mix ¼ teaspoon ground red pepper ¼ teaspoon salt

Grated cheese. Beat the butter and grated cheese in the bowl of an electric mixer. Sift the flour, red pepper and salt, then add to the mixer. The mixture will be stiff. If it is too thick, add a teaspoon of milk or cream so that the mixture is easily pushed through the biscuit press. Fill the cookie press with the cheese straw and press onto the cookie sheet. Cut to desired lengths before cooking at 375 degrees for about 13 minutes. From the kitchen of Louise Ariail Julia Ariail

Chilies and Cheese Bites Makes 6 to 8 servings 8 to 12 ounces of grated Monterey Jack cheese (or Mexican cheese blend) 4 ounces of diced green chiles 3 eggs 2 tablespoons of water

Grease an 8” x 8” pan. Drain the chili, then spread it evenly over the bottom of the pan. Cover with grated cheese. Beat the eggs with water and pour over the cheese. Leave the pan to rest for a while so that the egg is evenly distributed throughout the pan. Bake at 325 degrees for 35 to 45 minutes. Remove from the oven and leave for 10 minutes. While still hot, cut into small squares and serve on Triscuit crackers. Jane Kinney 15

Appetizers and Dips Chocolate Cheese Ball Makes a 2-cup ball 8-ounce package cream cheese, softened ½ cup softened butter 1 teaspoon vanilla ¼ cup powdered sugar 2 tablespoons light brown sugar ¾ cup mini semisweet chocolate chips ¾ cup finely chopped chocolate graham crackers with walnuts

In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Add the fries. Cover and refrigerate for 2 hours. Place the mixture on a large piece of plastic wrap, shape into a ball. Refrigerate for at least 2 hours or until set/hardened. Just before serving, roll the ball in walnuts. Serve with whole grain crackers. Jennifer Carter

sixteen

Appetizers and Sauces Cocktail Meatballs in Cranberry Sauce Serves 8 1 pound ground beef or 1 pound ground turkey 1 lightly beaten egg 1 tablespoon honey mustard 1 cup fresh breadcrumbs ¼ teaspoon salt and pepper

For the beef meatballs, make your favorite meatball recipe and cook them; reheat in cranberry sauce when ready to serve. For the turkey meatballs, mix the ingredients. Refrigerate for 30 minutes after forming 1” balls. Sauté in oil (about 1 tablespoon); reheat in cranberry sauce when ready to serve. Mix all the ingredients and heat in a pot. When heated, add the meatballs and serve. I tripled this for fun.

Cranberry Sauce 2 cans whole berry cranberry sauce 1 teaspoon grated orange zest 2½ tablespoons fresh orange juice Pinch of ground ginger 2 tablespoons port (optional)

happy ingeman

Appetizers and Sauces Cocktail Spare Ribs Servings 20 5 pounds fresh ribs ¼ teaspoon dry mustard 1 cup Ken Davis BBQ sauce 2 tablespoons red wine 2 tablespoons red wine vinegar 2 tablespoons sugar 3 cloves garlic, minced ½ teaspoon ginger ¼ cup soy sauce

Place the ribs in a shallow baking dish. Mix the remaining ingredients and pour over the meat, cover well. Marinate overnight in the refrigerator, turning the meat once or twice. Bake in a 350 degree oven for 1¾ hours, basting occasionally. When it cools down a bit, cut the fritters into pieces. Serve warm. (I usually cook, then cool, then reheat the next day in a 250 degree oven, adding a little more barbecue sauce to keep them moist.) jane kinney

Appetizers and Dips Cleveland Crab Servings 8 drained 6-ounce cans of crabmeat 1 jar old English cheese spread 1 stick room-temperature butter 1½ teaspoons mayonnaise ¼ to ½ teaspoon garlic powder 6 whole English muffins

Mix crabmeat, cheese, butter, mayonnaise and garlic powder. Divide the English muffins and spread the mixture liberally. Cut each into quarters and freeze on a cookie sheet. Once frozen, remove and place in a zip lock bag and return to the freezer. When ready to use, place desired amount under broiler until bubbly and brown around edges and serve. Jerry Byrd

Cranberry Sauce Serves 8 1 cup water 1 cup (or a little less) sugar 12-ounce package fresh whole cranberries 1 teaspoon dried cilantro ¼ teaspoon cumin 1 scallion, sliced 2 tablespoons canned minced jalapeno pepper 1 teaspoon fresh lime juice lemon

Boil sugar and water; add the blueberries and bring back to a boil. Cook gently for 10 minutes without stirring. Pour into a glass or plastic container; slowly add the remaining ingredients. Place a piece of plastic wrap directly on top of the sauce. Cool at room temperature, then in the refrigerator. Best served at room temperature. Serve with tortilla chips. Jane Kinney

Appetizers and dip eggplant caviar make 3 cups 2 kilograms of eggplant 1 cup finely chopped onion 6 tablespoons olive oil ½ cup finely chopped green pepper 1 teaspoon minced garlic 2 large ripe tomatoes ½ teaspoon sugar 2 teaspoons salt 3 teaspoons lemon lemon crackers or squares of rye bread

Bake the eggplant on a cookie sheet for 1 hour at 350 degrees in the oven. Sauté the onion in 4 tablespoons of olive oil for 6 to 8 minutes until soft. Add green pepper and garlic; cook for another 5 minutes. Remove to a mixing bowl. Remove the skin from the eggplant, and finely chop the pulp. Add it to the blender cup. Peel and deseed the tomatoes by placing them in boiling water for 2 minutes, then peel them, quarter them and squeeze them over a bin to remove the seeds. Add tomatoes, sugar, salt and pepper. Mix. Heat 2 tablespoons of oil in a pan, pour in the mixture, bring to a boil, cover and cook for 1 hour on low heat. Remove the lid, cook for another half hour. Add lemon juice. Adjust seasonings. Cool in a covered container. Serve with crackers or bread squares. julia ariel

Appetizers and Dips Four Generations Soft Cheese Servings 12 6-ounce Roquefort Cheese 4-ounce Parmesan 6-ounce Gorgonzola Cheese 4-ounce Blue Cheese 2 8-ounce packages Cream Cheese 1 teaspoon Worcestershire Sauce A few grains of black pepper Enough heavy cream for the consistency of a spread

With all the cheeses at room temperature, mix everything together in a medium bowl. Spread on plain crackers or toasted dots. It can be stored in the refrigerator until ready to use, then brought to room temperature. Fold for a pile and make in a mixer. edith shepherd

Greek Meatballs Makes 4 to 6 Servings 1 pound ground beef 1 cup breadcrumbs 1 teaspoon oregano 1 teaspoon mint leaves 1¼ cups water 1 onion, grated cinnamon butter 8 ounces canned tomato juice

Preheat oven to 350 degrees. Mix the first six ingredients. Make golf ball sized balls. Put in a pot. Spread with butter and sprinkle with cinnamon. Pour tomato juice over meatballs. Bake for 1 hour and 45 minutes. Cindy Foster

Appetizers and Sauces Baked Onion Appetizer Serves 12 2 large onions 12 strips of bacon, cut in half ½ cup brown sugar ½ cup balsamic vinegar ¼ cup molasses 2 tablespoons barbecue sauce

Cut each onion into 12 rings. Wrap each with ½ strip of bacon and fasten with a toothpick. Place in an ungreased 9” x 13” pan. Combine the remaining ingredients. Pour half of the sauce over the onion (cover the remaining sauce and refrigerate); cover and refrigerate onion slices for 1 hour, turning once. Drain and discard the marinade. Roast the onion on medium heat for 10 to 15 minutes, with the grill covered. Turn and baste frequently with remaining sauce while cooking. Jane Kinney

Small Bacon Wrapped Smokies for 12 servings MUST BE PREPARED 24 HOURS PRIOR TO SERVING.

1 package of small smoked meat 1 package of bacon 1 box of brown sugar

Cut the strips of bacon in half lengthwise and widthwise. Wrap the cut piece of bacon around the smokey and fasten it with a toothpick. Place in a 9" glass pie plate with all toothpicks sticking up. Sprinkle with brown sugar. Microwave for 10 minutes on medium. Refrigerate for 24 hours. Bake at 350°C for 35 to 45 minutes until sugar is set. melt and the bacon is ready Gail Hobgood 22

Appetizers and Dips Mango Chutney Cake Serves 25 1 cup low-fat cottage cheese 2 8-ounce packages cream cheese, softened 1 teaspoon curry powder 9-ounce jar mango chutney, divided 1 cup dry roasted peanuts, divided 1 cup golden raisins, divided 1 cup sliced scallions, divided

Process the fresh cheese in a food processor until it becomes smooth. Add cream cheese and ground curry; process until smooth. Leave half of the cheese mixture. Add 2 tablespoons of ajvar and half of the peanuts, scallions and raisins to the remaining cheese mixture; pulse 3 to 4 times or until coarsely chopped. Pour into an 8" x 4" loaf pan lined with plastic wrap. Spread with ¼ cup ajvar. Pulse reserved cheese mixture, 2 tablespoons chutney, and remaining peanuts, onion, and raisins in food processor 3 to 4 times or until coarsely chopped. Spread the cake with a spoon. Cover and chill for 8 hours. Invert onto a serving plate. If desired, pour the remaining hot sauce. Jane Ferrell

Appetizers and Sauces Marinated Mushrooms Serves 6 to 8 1 cup red wine vinegar 2 whole cloves ½ cup water 5 whole black peppercorns ½ bay leaf 2 teaspoons salt 2 cloves garlic, peeled and crushed 1 pound small fresh mushrooms 1 tablespoon olive oil

In a stainless steel pan or enamel pot of 2 liters, mix all the ingredients except the mushrooms and oil. Bring to a boil. Put the cleaned mushrooms. Cook over low heat for 10 minutes, stirring occasionally. Cool to room temperature. Pour the contents into a 1 liter jar. Pour olive oil on top. Secure the top with plastic wrap and a lid to seal tightly. Marinate in the refrigerator for 1 week before serving. It will keep in the fridge for 2 weeks. julia ariel

Appetizers and Dips Papa's Cheese Ball Makes 3 balls 1½ pounds cheddar cheese 2 pounds Swiss cheese 1 large onion, diced 1½ cups blue cheese, crumbled ½ cup diced relish 1 tablespoon mustard 3 tablespoons caraway seeds ¼ cup ground walnuts or 3 Tbsp. chopped parsley

Pass the cheeses and onions through a meat grinder or multi-purpose food processor. Then add gherkins, mustard and caraway seeds. Moisten with pickle juice and form three balls. Roll in ground walnuts or parsley or leave alone. Wrap in gauze and cool. John Twomey Julia Ariail

Party Cheese Ring Serves 12 1 cup chopped walnuts 1 medium-sweet onion, grated ½ teaspoon hot sauce 1 pound sharp cheddar cheese 1 clove garlic, crushed ¾ cup mayonnaise 1½ cups strawberry jam

Mix all ingredients except preserves. Shape into a ring and cool. Fill the middle with preserves. Serve with your favorite crackers. judy de mott

Appetizers and sauces Filo pastitsio makes 15 servings 2 kilograms of lean ground beef 2 medium onions, finely chopped ¾ cup butter 1 teaspoon dried oregano 1 pinch garlic powder 1 pinch cinnamon 2 teaspoons salt ¼ teaspoon pepper 2 tablespoons tomato paste 1 cup water 1¼ pounds lactan macaroni ½ pound phyllo dough 1 cup butter, melted and warm 3 cups Parmesan cheese, grated 12 eggs 1 quart milk

Crumble the ground beef into a large pan and brown well. Drain the fat. Add onion and 4 tablespoons of butter; saute until the onion is soft. Add spices, tomato paste and water. Simmer uncovered for about 40 minutes until it absorbs the liquid. Meanwhile, cook the macaroni in boiling salted water until done. Drain in a colander, rinse under cold water and drain again. Heat the remaining ½ cup butter until boiling and add the macaroni. Place 5 sheets of phyllo dough in a greased 14” x 11” baking dish; spread each one with butter. Place ½ macaroni on puff pastry; sprinkle with 1 cup parmesan cheese. Put another ½ macaroni under it. Spread the meat mixture evenly over the macaroni. Sprinkle with the remaining cheese. Beat the eggs until light and frothy; add milk. Pour evenly over the macaroni. Place 5 buttered phyllo sheets on top. Cut the top layer of filo dough with a sharp knife, make 5 equal rows lengthwise. Bake at 350 degrees for 40 to 50 minutes or until golden brown. Cool for 15 minutes, then cut into squares. Anita Tampas The Nuns Cookbook

Appetizers and Dips Southern Pate Serves 4 1 pound sharp cheddar cheese, grated 3 ounces room temperature cream cheese ½ cup mayonnaise 1 tablespoon grated onion ¼ teaspoon cayenne pepper (more if you're adventurous) 4 ounce jar bell pepper flakes, drained

Mix well and cool in a covered container. Carolyn anxious

Pimento Cheese Serves 4 3-4 bell peppers, chopped, finely chopped 1-2 teaspoons grated onion 3-ounce package mild cream cheese 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese ½ cup Hellman's mayonnaise pinch garlic powder salt and pepper to taste

Mix well. Use more mayonnaise if needed. Cool in a covered container. Carmen Carpenter

Appetizers and Dips Pineapple Cheese Ball Serves 8 2 cans crushed pineapple 2 8-ounce packages cream cheese 2 cups chopped pecans 2 to 3 cups grated cheese Pinch seasonal crackers

Drain the crushed pineapple well. Soften the cream cheese at room temperature. Mix cream cheese, pineapple, season everything and grated cheese. Form a ball. Place in the freezer for 10 minutes to set. Spread the walnuts on the cookie sheet. Roll the ball of cheese in walnuts. It doesn't have to be completely round. Shape as you wish. Place cookies and enjoy! Jay Blanton Kitty Bauer

Prudy's Pecans Makes 2 cups 2 cups walnut halves 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce ¼ cup butter ½ teaspoon hot sauce

Preheat the oven to 300 degrees. Mix butter, soy sauce, hot sauce and Worcestershire. Add walnuts and mix well. Spread the pecans in a single layer on a 15" X 10" cookie sheet. Bake at 300 degrees, stirring often, for 25 minutes or until toasted. Member of the Church of Christ

Appetizers and Dips Shrimp Pizza Appetizer Preparation 2 cups 1 8-ounce and 1 3-ounce package cream cheese 1 bottle cocktail sauce 1 small package frozen shrimp salad Assorted vegetables, finely chopped: mushrooms, red peppers, bell peppers , green , black or green onions olives, tomatoes 1½ cups shredded mozzarella cheese Packet of grabable tortilla chips

Spread the softened cream cheese on a plate. This is how the "crust" of the pizza is formed. Pour the bottle of cocktail sauce over the cream cheese. Add the thawed shrimp that you have drained and dried. Add the vegetables by hand, what you have on hand. Sprinkle cheese on top. Serve with fries. Best when prepared just before serving. Get ready for everyone to hang around this appetizer until it's gone! pepi nelson

Appetizers and Dips Spanakopita Makes 35 servings 3 10-ounce packages frozen chopped spinach, thawed 4 medium onions, chopped 6 whole green onions, chopped ¼ cup olive oil ¼ cup water 1 teaspoon salt ¼ teaspoon pepper ¼ cup chopped fresh parsley 1 teaspoon cream wheat 5 whole eggs, beaten 1 cup cottage cheese 1½ cups feta, crumbled 1 pound phyllo dough 1¼ cups butter, melted and warm

Drain the spinach well in a colander, squeezing out excess moisture. In a large skillet, sauté the onion in olive oil over medium heat until soft, stirring constantly. Add spinach, water, spices and herbs; cook until liquid is absorbed. Sprinkle cream of wheat on top; cold. In a large bowl, combine the eggs and cheese; add the spinach mixture and mix well. Set aside. Remove the phyllo from the plastic bag and open it carefully. Line a buttered 11” x 17” pan with half of the phyllo sheets; make sure they overlap and cover the phyllo over the sides of the pan. Brush each leaf liberally with melted butter. Spread the prepared filling evenly over the filling. Fold the protruding phyllo over the filling and brush with butter. Cover with the rest of the filling, coating each sheet with butter. Cut the filo sheets used for the top 1 inch above the size of the pan. Using a pastry brush, pipe the phyllo into the pan to seal. Drizzle a few drops of water over the phyllo dough to prevent the phyllo dough from curling during cooking. Cut the top layer of filo dough with a sharp knife so that you make 4 equal rows lengthwise. Recipes that call for a pound of phyllo will use 10 sheets on the bottom and 10 sheets on the top. Bake at 350 degrees for 55 to 60 minutes, or until golden brown. Anita Tampas The Nuns Cookbook

Appetizers and Dips Spinach Meatballs Makes 12 servings 2 boxes chopped frozen spinach, thawed and drained 2 cups Pepperidge Farm Herb Puffing 2 small onions, finely chopped 6 eggs ¾ cup melted butter or margarine ½ cup grated Parmesan cheese 1 teaspoon garlic salt

Mix the ingredients; form into 1-inch balls. Freeze. Spray a cookie sheet with cooking spray. Bake the spinach balls at 400 degrees for 20 minutes. Phyllis Hiers

Appetizers and Dips Stuffed Mushroom Hats Makes 8 servings 8 ounces white mushrooms, stemmed and discarded ½ pound lean pork sausage, casing removed 2 tablespoons butter or margarine 1 chopped yellow onion 1 tablespoon chopped fresh oregano 2 tablespoons fresh parsley ½ cup ricotta cheese 2 eggs ½ cup breadcrumbs 1 teaspoon salt 1 teaspoon pepper ¼ cup grated Parmesan cheese

Heat the butter in a medium skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Take the champignons out of the pan and place them with the top side down in a shallow pan. Set aside. Add the sausage to the same pan and cook over medium heat until browned, stirring often to separate the meat. Pour in/drain the fat. Put drained sausage, onion, oregano, parsley, ricotta cheese, eggs, breadcrumbs, salt, pepper and Parmesan cheese in a food processor or blender. Cover and blend until smooth. Spoon the sausage mixture into the mushroom caps. Bake for ten minutes or until heated through. Jacksonville Times Union Recipe 2002 Pauline Brown

Appetizers and Dips Texas Torte Makes 96 squares 2 eggs, beaten 2 tablespoons flour ½ teaspoon salt ¹/³ cup milk 4 ounces chopped green chiles ½ pound sharp Cheddar cheese, grated ½ pound Monterey Jack cheese, grated

Add flour, salt and milk to the eggs; Hit it well. Add the remaining ingredients and mix well. Pour into a well-greased flat 8" x 12" Pyrex baking dish and bake at 350 degrees for 35 minutes. Cut into small squares and serve as a warm appetizer. They are very easy to make and disappear quickly! pepi nelson

Tiropita makes 12 servings 3 eggs 8-ounce package cream cheese, softened ¾ pound feta, crumbled 2 tablespoons fresh parsley, chopped 1-pound package phyllo dough 1 pound butter, melted and clarified

Beat the eggs until they become foamy. Add cheese and parsley, mix well. Cut the filo into strips. Brush the strips with warm butter from which you have removed the fat solids, leaving a clear liquid. Spoon a small amount of the cheese mixture onto the phyllo dough, fold it like you are folding a flag into triangles. Bake at 375 degrees for 20 minutes or until golden brown. Anita Tampas Cook nun 33

Appetizers and Dips Baked Onion Dip Serves 8 2 cups shredded Swiss cheese 2 cups diced Vidalia onions 2 cups Hellman's Mayonnaise Fritos balls

Mix all the ingredients. Bake in a quiche-style dish at 350 degrees until golden brown on top, about 20 to 30 minutes. Serve with Fritos balls. beth baker

Baker Corn Dip Serves 4 2 blocks Pepper Jack cheese, grated 1 bag Parmesan cheese 2 cans Mexican corn, drained 1 cup mayonnaise Tortillas.

Mix and bake at 350 degrees until golden brown on top, about 30 minutes. Serve with tortillas. beth baker

Appetizers and Dips Beth's Taco Dip Makes 8 servings 1 large can of refried beans 1 bag of shredded cheese (about 2 cups) 2 8-ounce containers of sour cream 1 packet of taco seasoning lettuce, diced diced tomatoes onion/scallion slices olive (optional)

Preheat oven to 350 degrees. Place the refried beans in a baking dish. Add half a bag of cheese on top. Bake for about 30 minutes. During this time, mix the spices into the sour cream. Leave the beans/cheese to cool, then spread the sour cream over the cheese. Add the rest of the cheese, lettuce, tomato, onion, etc. Lime Tostitos taste great with this dip! beth baker

BLT Dip Serves 8 1 cup mayonnaise 1 cup sour cream 1 jar real bacon bits (not imitation) 2 diced tomatoes

Mix and cool. Serve with fine wheat. beth baker

Appetizers and sauces Cheese sauce for 8 servings Prepare a day in advance. Mix the cheeses with the soup and lemon juice. Add 8 ounces of Cheddar cheese, grated tomato and green chile. Use it with solid vegetables or chips. at room temperature 8 ounces Christ Church Member cream cheese at room temperature 1 tablespoon dried chicken broth 1 tablespoon lemon juice 1 medium tomato, diced 4 ounces can diced green chiles, drained Chicken Spinach Black Bean Dip Makes 8 servings Box 10 ounce frozen creamed spinach , thawed 15 ounce can black beans, drained but not rinsed 8 ounce jar medium hot sauce 2 cups cheddar/jack cheese, chopped 5 ounce can cooked chicken or ½ breast, cooked and crumbled with a fork

Mix everything in a large bowl. Pour into a 9” pie plate or an 11” x 7” pyrex dish sprayed with Pam. Heat in a 350 degree oven for 40 minutes. Serve with Fritos Scoops or other firm chips. Susan Elliott

Appetizers and sauces Dill sauce 1 Preparation 1½ cups 1¹/³ cups sour cream 3 teaspoons mayonnaise 1 teaspoon Beau Monde seasoning 1½ teaspoons dill 2 chopped green onions 1 tablespoon parsley salt and pepper to taste round loaf of bread

Mix all the ingredients except the bread. Serve with various raw vegetables. Optional: hollow out the center of a loaf of bread and fill the hole with sauce. Tear the bread that you took out and put it around it for dipping. Gail Hobgood

Dip Dip 2 To prepare 1½ cups 1 cup sour cream ½ cup mayonnaise ½ teaspoon dried dill 1 tablespoon dried onion 1 tablespoon salt for seasoning

Mix all the ingredients and leave in the cold for several hours or overnight. Serve as a dip with vegetables. Tammy Borders

Appetizers and Dips Artichoke Florentine Sauce Preparation 4 cups 10-ounce package frozen chopped spinach, thawed 2 6-ounce jars marinated artichoke hearts 3 large cloves garlic, minced ½ cup mayonnaise 1½ 8-ounce package cream cheese, softened 2 tablespoons lime juice lemon 1 cup grated parmesan cheese

Drain the spinach; press between layers of paper towels. Drain and chop the artichoke hearts. Mix the spinach, artichoke hearts, garlic and the next 4 ingredients, mix well. Pour into a lightly greased glass or ceramic pie plate. Bake at 375 degrees for 25 minutes; serve with Triskets or Gail Hobgood Tortilla Chips

Appetizers and Sauces Fresh Vegetable Sauce For 1½ cups ½ cup mayonnaise 1 bottle Heinz chili sauce 1 teaspoon celery seeds 1 teaspoon onion juice Tabasco sauce, to taste

Mix all the ingredients. Adjust the spices to taste. Cool down. Serve with fresh raw vegetables. Susan Elliott

Layered Greek Dressing 2 cups 6-ounce box plain yogurt ½ cup unpeeled cucumber, finely chopped 1 tablespoon red onion, finely chopped 1 teaspoon fresh mint, chopped 10-ounce container plain hummus ½ cup seedless tomatoes, chopped ½ cup feta cheese, 2 large circles of white or wheat pie, crumbled

Combine yogurt, ¼ cup cucumber, onion, and mint in a small bowl. Spread hummus in the bottom of a 9-inch pie pan or 10-inch quiche pan. Spread the yogurt mixture over the hummus. Sprinkle with tomato, ¼ cup cucumber and feta cheese. Divide the round pie into 8 slices. (If you prefer crispy chips, spread the pie slices on a baking sheet and bake at 350 degrees for 10 minutes.) Serve the pie slices with the dressing. Another option: use two inch long stalks of celery as spatulas. Phyllis Hiers

Starters and sauces. Mexican Party Dips. Preparation 2 cups cream cheese in an 8-ounce package 2 bunches chopped scallions 1 can Hormel no-legume chili 2 cups shredded mozzarella cheese ½ cup chopped black olives

Soften the cream cheese and spread it on the bottom of a pie plate or baking dish. Put chili, olives, spring onions and cheese on top. Arrange the ingredients in layers. Bake at 350 degrees until bubbly, about 30 minutes. Serve with balls or other tortilla chips. Tammy Borders

Picanté Dip For 3 cups 3 8-ounce packages cream cheese 1 3⁄ cups applesauce 8-ounce bottle Pace's Picanté Dip ½ teaspoon salt 1 can white corn

Beat the cream cheese until smooth. Add gelatin and mix well. Add picanté sauce, salt and corn. Serve with a choice of raw vegetables or fries. lucille sineath

Appetizers and Dips Pizza Dip Preparation 3 cups 8-ounce package cream cheese, at room temperature 14-ounce jar Pizza Quick Dip ¹/³ cup onion, chopped ½ cup mozzarella cheese, grated 2 ounces pepperoni, chopped

Place the ingredients in the pot in the order listed. Bake at 350 degrees for about 15 minutes (or until bubbly). Serve with Fritos balls. Susan Elliott

Quick Chili Sauce Preparation 3 cups chili beans in a 15-ounce can 8-ounce package light cream cheese 4 ounces sharp Cheddar cheese, grated

Press the cream cheese into the bottom of a nine-inch Pyrex dish. Put chili on top and grated cheese on top. Microwave for 4 to 5 minutes until heated through and bubbly. Serve warm with tortilla chips or corn chips for a crowd pleaser. The leftovers will be delicious reheated and used as a topping for baked potatoes. Recipe from the collection of Iris Harvey Smith, Director of Customer Service, Harvey's Super Market - 2002. Pauline Brown

Appetizers and Dips Spinach Dip 1 For 3 cups 2 packages frozen chopped spinach, thawed and well drained 8 ounces sour cream ½ cup mayonnaise 1 package Knorr Vegetable Soup (dry) 1 can water chestnuts, sliced, drained A little Worcestershire sauce

Mix all the ingredients and leave in the refrigerator for 4 to 6 hours. Phyllis Hiers

Spinach Dip 2 Makes 3 cups 1 package frozen chopped spinach, thawed 1½ cups sour cream 1 cup mayonnaise 1 package Knorr Vegetable Soup Mix 1 can water chestnuts, finely chopped 3 onions, finely chopped

Squeeze the spinach until dry. Combine all ingredients until combined. Refrigerate for several hours. Serve with crackers or breadsticks. Pepperidge Farm's Little Sesame Breadsticks are great for dippers. Gail Hobgood

Appetizers and Dips Taco Sauce For 3 cups 8 ounces sour cream 8 ounces cream cheese 1 package taco seasoning 1 can refried beans 1 package shredded cheese 1 large tomato, scallions seeded and chopped, sliced 1 can sliced black olives (by choice)

Mix sour cream, cream cheese and taco seasoning. Spread the green beans on a serving plate. Spread the cream cheese mixture over the beans. Sprinkle with grated cheese. Sprinkle with tomatoes, onions and olives. Gail Hobgood

Tex-Mex Sauce Make 3 cups 1 can bean sauce 1 cup sour cream ½ cup mayonnaise 1 packet taco seasoning 1 can sliced ripe olives 4 green onions, chopped 8 ounces shredded Cheddar cheese 2 Tostitos tomatoes, diced

Spread the sauce in a circle. Mix sour cream, mayonnaise and taco seasoning. Spread over the sauce. Then add onion, tomato, olives and cheese. Dive in with Tostitos. Adapted from Norma Tomberlin's recipe by Lucy Tomberlin

soups and sauces

Bless, Lord, your gifts for our use and us for your service; For the love of Christ. Amen. Book of Common Prayer, page 835

Soups and sauces Contents

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Asparagus Soup ................................Sylvia Warrick............. .. .. .......49 Autumn soup..................................Lilian Miller ..... .....................50 basic chili or spaghetti sauce .......Cook Nun.. ..... ..50 Stewed Beef 1..............................Joyce Dunmire .......... . ..........51 Beef Stew 2..................... .......... ..Susan T Chamberlain ............52 Beer Cheese Soup ................ ......Sylvia Warrick ....... .. ................53 Bill's Tomato Soup ............ .......... ...Bill Harris ... ................................. ....54 Black bean and chicken soup ... .... Pauline Brown ........................55 Brunswick Stew 1 – Bayside..........The Nuns Cookbook. .. ...... ..56 Brunswick Stew 2................... ..........Josie Parten ...... .. ..................57 Brunswick Stew 3...... ................. Judy DeMott. ...... 58 Stew Brunswick 4 - Castleberry's ......Joan Dear ............. ..............59 Soup of butternut squash ... ............Julia Ariail .............. . .................59 Comforting Chicken Soup .. ...............Phyllis Hiers ......... . ...........60 Chili Con Sausage .. .........Gail Hobgood.................. .... .....60 Corn Soup ...... ..........................Joan Dear ..... ... ............. .........61 Dr. Buddy's Chili ..................... ..... ... Buddy Pitts ....... ............. ....62 French Onion Soup ................ ............ Sylvia Warrick........... .......63 Gazpacho............... . ................Phyllis Hiers ................ ..64 Golden oyster stew ......... ..Amber Tanner ............ ............65 Soup with ham and vegetables ............... Carmen Boatwright ..................66 Gumbo by Leon Sonniat ....... ..........Gail Hobgood....... .. ............67 Mayer's Quick Chili . ..................Katherine Mayer ...................... 68 Pat's Chili... .. ................................Paulina Brown ............ ... . .......69

Potato Soup ................................Carmen Boatwright ............70 Quick Prawn Soup ................Joan Bailey...........................71 Sylvia's Soup from potatoes ............................Sylvia Warrick .................. ....72 Taco soup 1 ................................Elise Sandbach...... .. .. ..........73 Taco soup 2 ............................ .Member of the Church of Christ .. ....74 Taco Soup 3 ..........................Aaron Parten. ..................75 Tomato and Dill Soup .................. .. ...Sylvia Warrick . ................76 Tortellini soup ......... .......... ..... .....Patricia Marks ......................77 Vegetable Soup Burger ..... ... .....Joyce Dunmire .. ..... .............78 Vegetable Soup ................ ..... ........ .Bill Nunn . ...........................79 Vegetarian borscht ... ............. .... ....Julia Ariail ............................ .....80 Watermelon gazpacho .. .. ... .......Julia Ariail ...................... ............81 SAUCES

BBQ sauce ................................................ ..Edith Shepherd........ ..........82 Cranberry Christmas Delight ............Edith Shepherd ....... . .. ....83 Lemon sauce and daffodils ............Julia Ariail ................... ..... .. 84 Raisin sauce .................................Julia Ariail .. ...... .. ..................84 Spicy wing sauce .................. ...... .... ... .Amy Poole Creasy...............85 Philadelphia Supreme Sauce ............. ....Katherine Mayer. .... ............86 Spicy Cranberry Sauce with Zinfandel ..................... ...... ..Julia Ariail .. .........................86 Sweet and sour sauce.......... .... .... .. Edith Shepherd...................87 Sweet Cranberry Sauce................... ...Katherine Mayer...............88

Soups and Sauces Asparagus Soup Serves 6 1 can Cheddar Soup, full strength 1 can Asparagus, full strength 1 can light cream ½ can White Wine Soup 15 oz can Asparagus Tips and Pieces ½ tsp white pepper ¼ tsp red pepper ½ tsp garlic a dash of Worcestershire sauce powder

Blend both soups until smooth and slowly add the cream and white wine. Blend until smooth. Add asparagus and juice. Add spices and heat until bubbling. Silvia Warrick

Soups and Sauces Autumn Soup Makes 6 servings 1½-pound Italian sausage, casing removed ½ cup chopped onion 2 14-ounce cans chicken broth 14-ounce can diced tomatoes 15-ounce undrained white beans, drained and rinsed 9-ounce package prewashed baby spinach Basic Chili or Spaghetti Sauce Makes 12 servings 12 2 tablespoons Wesson oil 2 medium onions 2 medium bell peppers 1 pound ground 1 tablespoon Worcestershire sauce 1 large bay leaf 1 teaspoon oregano 2½ cans tomatoes 1½ teaspoons salt

In a large pot, cook the sausage and onion for about ten minutes or until the sausage is no longer pink; drain and add the soup, tomatoes and beans and cook for about five minutes. Add the spinach. Cover and cook for an additional five minutes or until the spinach is wilted. I add a couple of spoons of barley. To enjoy! Liliana Miller

Place the Wesson oil in a deep heavy pot. Add onion and pepper; simmer until soft. Add the meat gradually with constant mixing and chopping into small pieces. Add the remaining ingredients. Cook on low heat for 1 to 1½ hours. Remove the bay leaf before serving. For the chili: Add 2 cans of chili or pinto beans and 1 tablespoon of chili powder. Heat and serve in bowls. For Spaghetti: Add 1 can tomato paste, 1 (4 ounce) can mushrooms, 3 cinnamon sticks. Remove the cinnamon sticks before serving. Serve over cooked spaghetti. From Olive Nunn, The Nun's Cook 50

Soups and Sauces Beef Stew 1 serving 12 3 lbs beef, cut into chunks (fairly large) 1 large can ¹/³ cup Minute Tapioca tomatoes 4 medium carrots 2 large onions 14 small red potatoes, skinned ¼ green pepper, chopped 2 teaspoons Worcestershire sauce 2 - 3 stalks of celery salt and pepper

Preheat the oven to 300 degrees. Place all ingredients except the celery stalk in a large pot with a lid. Mix with your hands. Place whole stalks of celery on top. Bake in the oven for 5 hours at 300 degrees. Joyce Dunmire

Soups and Sauces Beef Stew Serves 2 6 to 8 6 slices bacon, cut into ½-inch pieces 2 medium onions, chopped 3 pounds roast beef, trimmed and cut into 2½-inch pieces 4 medium red potatoes, halved 3 medium carrots, cut into 1” pieces 2 medium onions, halved 8-ounce package fresh mushrooms, halved ½ cup chopped fresh parsley ½ cup beef broth 6 ounces tomato paste 1 teaspoon garlic, finely chopped 2 bay leaves Salt and pepper ½ teaspoon thyme

Preheat oven to 325 degrees. Put bacon, chopped onion in the Dutch oven and bake. Cook over medium heat, stirring, until bacon and roast are browned. Add potatoes, carrots, halved onions and mushrooms. Add the remaining ingredients. Cover and bake for 1 and a half hours. Uncover and bake for 2 hours, stirring occasionally. It freezes well. Susan t Chamberlain

Soups and Sauces Beer Cheese Soup Servings 8 1½ cups chopped carrots 1½ cups chopped onion 1½ cups chopped celery 2 cloves garlic, minced 1 teaspoon hot sauce 1 8 ⁄ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon black pepper 3 cups chicken broth 2 cups beer 1 3 ⁄ cups butter 1 3 ⁄ cups flour 4 cups milk or half and half 6 cups shredded cheddar cheese 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard

In a large pot over medium heat, combine carrots, onions, celery and garlic. Add hot sauce, cayenne pepper, salt and pepper. Pour in chicken broth and beer; simmer until the vegetables are tender, about 12 minutes. Keep away from heat. Meanwhile, heat the butter in a large soup pot over medium-high heat. Add flour with a wire whisk; cook, stirring, until flour is light brown, about 3 to 4 minutes. Gradually add the milk, stirring so that it does not burn, until it thickens. Remove from heat and gradually add cheese. Stay warm. Mix the beer mixture into the cheese mixture. Add Dijon mustard, Worcestershire sauce and dry mustard. Bring to a boil and cook for 10 minutes. Silvia Warrick

Soups and Sauces Bill's Tomato Soup For about 1 liter 6 - 8 medium-ripe tomatoes, blanched, peeled and diced 2 celery stalks, diced 2 small onions, peeled and diced 1 ¼ tablespoons cornstarch 1 cup cold water tablespoon chicken stock a few drops Tony Chachere's Creole seasoning salt and pepper to taste ½ cup cream

Place the tomatoes, celery, and onion in a large pot and cook for 30 minutes or more until completely soft; then mash with a potato masher in a pot. Dissolve cornstarch in water and add to vegetable mixture while stirring. Keep stirring until the soup thickens. Season with a tablespoon of chicken stock, a few drops of seasoning powder (Tony Chachere's Creole Seasoning) and, if desired, more salt and pepper. Add cream to thin the soup. Heat and serve. Variation: chop the tomatoes with the skin; add butter to the soup; use whole milk instead of whipped cream. Bill Harris

Soups and Sauces Chicken Black Bean Soup 6 8-ounce boneless chicken breasts 1 tablespoon olive oil ¼ cup chopped onion 2 minced garlic cloves 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon chili powder 1 8⁄ teaspoon ground red pepper 4 cups fat chicken broth 15 ounces canned corn 15 ounces black beans, drained 14½ ounces stewed Mexican tomatoes

Sauté the chicken in olive oil. Cook the minced onion, garlic, cumin, salt, chili powder and red pepper with the chicken. Add lean chicken broth, undrained corn, stewed tomatoes, and drained black beans. Cook. Reduce the heat and cook for 15 minutes. (You can substitute an 8-ounce can of drained chicken breast for the chicken to save time.) Pauline Brown

Soups and Sauces Brunswick Stew 1 - Bayside Makes 100 servings, 10 gallons 4 Boston Butts (pork) 4 whole fryers (chicken) 5 lbs onion, coarsely chopped 3 large bags green beans 3 large bags frozen white corn 2 bags large frozen creamed corn 5 pounds of potatoes, finely chopped 2 bottles of ketchup 2 sticks of butter salt pepper

Cook the pork for 1 hour with the onion in enough water to cover it. Then add the chickens; cook for another hour, adding enough water to cover. Remove chicken and pork; cool, then separate the meat from the bones and cut into small pieces. While the meat is cooling, add lima beans to the soup. Cook slowly. Grind the meat and onion with a meat grinder. Add the onion and ground beef mixture, frozen corn, creamed corn, diced potatoes, ketchup and butter to the chicken, pork and lima beans. Cook on very low heat and stir whenever you remember. It wants to stick as it thickens. Then it helps to organize a party with many people. Everyone lifts it! The stew is cooked for another hour or until it reaches the desired thickness. Season to taste with salt and pepper. From the nuns' cookbook

Soups and Sauces Brunswick Stew 2 To make 5 quarts 4- to 5-pound Boston pork roast 4 cups frozen hash, diced 3 14½-ounce cans diced garlic-onion tomatoes 14½-ounce can whole corn, drained 14½-ounce can sour cream style corn 15½-ounce can sweet green peas, drained 16-ounce bottle barbecue sauce 1 tablespoon hot sauce 1 teaspoon salt 1 teaspoon pepper

Pour boiling water over the roast pork in the pot; cook 2½ hours or until tender; drain, leaving 4 cups liquid. Cool a little; tear the meat with a fork. Return the reserved liquid to the container; add the hash browns and bring to a boil. Reduce the heat and cook for 15 minutes. Add sliced pork, tomatoes and remaining ingredients. Bring the mixture to a boil; cover, reduce heat and cook for 1 hour. josie leaves

Soups and Sauces Brunswick Stew 3 For 4 quarts 3 to 4 pounds Boston Butt (cooked until tender) 1 Fryer (cooked and chopped) 1½ cups pork broth 32 ounces tomato sauce Small bottle BBQ sauce Juice of 1 lemon 2 teaspoons sugar 1½ to 2 teaspoons tabasco pepper - a few drops (to taste) 1 can of green peas 1 can of creamed corn 1 can of whole grain corn 1 small package of frozen beans Salt to taste

Cook the Boston Butt and bake the day before. Cut the meat into slices or pieces, then cool it. Discard the fat but reserve the pork juices from the pan and add enough water to make 1½ cups. The next day, mix all the ingredients in the stock and cook for several hours. judy de mott

Soups and Sauces Brunswick Stew 4 - Castleberry's makes 1 full pot 24 oz. Castleberry Brunswick Stew 10 oz. Castleberry BBQ Beef 10 oz. Castleberry BBQ Pork 2 (17 oz.) Cans Creamed Corn 16 oz. tomatoes, finely chopped 1 tablespoon vinegar 1 tablespoon lemon juice 1 tablespoon Worcestershire 1 teaspoon onion salt ½ teaspoon salt ¼ teaspoon black pepper

Mix the ingredients and heat for at least 1 hour in a pot or on a low stove. This is a very easy recipe. Use cans in the amount closest to the stated measurement. This is served at our church meal after Epiphany every January. Dear John

Butternut Squash and Peanut Butter Soup For 1 quart 4 cups chicken or vegetable broth 1 medium butternut squash, peeled and cut into 1-inch pieces 1 onion, quartered ½ cup peanut butter ½ teaspoon salt 1 teaspoon curry powder ½ cups of milk

Cook the soup, zucchini and onion until smooth, then puree in a blender. Return the puree to the pot and add the remaining ingredients. Cook over low heat until ready to serve. This can be made ahead and reheated. The taste is just as good or better the second time. Ann Skelton Julia Ariail 59

Soups and Sauces Chicken Comfort Soup Serves 8 1 pound chicken pieces 4 cups water 1 cup brown rice ½ teaspoon salt 1 onion, chopped 6 carrots, thinly sliced 3-4 stalks celery thinly sliced Parsley, dry or fresh 3-6 diced chicken broth

Bring the chicken, brown rice, salt and water to a boil in a large soup pot and cook for 20 to 30 minutes until the chicken is tender. Remove bones and chicken cartilage. Add onions, carrots and celery slices, chicken broth, more water and parsley. Return to the heat and cook for another 10 minutes or until the vegetables are tender. Phyllis Hiers

Chili Sausage for 4 1 pound ground beef 1 large onion, chopped 4 teaspoons chili powder 4 teaspoons cumin 1 pound smoked sausage, sliced and halved 2 16-ounce cans 16-ounce can beans Pace's Picanté Sauce 16 ounces V8 vegetable juice 16 ounce can tomato sauce

In the oven, brown beef with onions; for drainage. Return the meat to the pot and sprinkle with chili powder and cumin. Cook and stir over medium heat for 1 minute. Add the remaining ingredients. Return to the heat and cook, uncovered, for 20 minutes, stirring frequently. Gail Hobgood

Soups and Sauces 8 Servings Corn Soup 1 pound Jimmy Dean sausage (hot or regular) 1 cup chopped onion 1 teaspoon salt ½ teaspoon oregano or marjoram ½ teaspoon black pepper 2 cups water 15-ounce can whole corn, drained 15-ounce can cream of corn Evaporated milk in a 12-ounce can

Pour the Pam into a large soup pot and slowly brown the sausage over low heat. When it's half done, add the onion to the pot. When the sausage is golden brown, add the remaining ingredients and simmer for 10 minutes (or as long as you like on very low heat). You can also add ¼ cup of sherry to give the soup a "bisque" flavor. John Hummel Dear Joan

dr. Buddy's Chili Soups and Dips Serves 6 to 8 1 pound ground or better or 1 pound venison hamburger 1 cup chopped onion ¾ cup chopped green pepper 16 ounces canned tomatoes, crushed 16 ounces dark red beans, drained 8 ounce can tomato sauce 1 teaspoon salt 2 teaspoons chili powder (HOT!) 2 bay leaves 1 3 ⁄ cups red wine 1 8 ⁄ teaspoons cumin ½ clove garlic ½ teaspoon sugar oregano, light pinch 6 drops tabasco sauce

Cook the meat in a heavy pan and drain it. Add the onion and green pepper and cook until the vegetables are soft. Mix with the remaining ingredients. Cover and cook on low heat for 1 hour. Remove bay leaves before serving. friend pitts

Soups and Sauces French Onion Soup Serves 6 to 8 1½ pounds or 5 cups thickly sliced yellow onions 3 tablespoons butter 1 tablespoon vegetable oil 1 teaspoon salt ¼ cup sugar 3 tablespoons flour 2 quarts chicken broth canned corned beef ½ cup dry white wine or dry vermouth salt and pepper to taste 3 tablespoons brandy (optional) 6 to 8 slices of hard toasted French bread 1 to 2 cups grated Swiss or grated Parmesan cheese

Cook the onion slowly in the butter and oil in a covered heavy 4-quart pan for 15 minutes. Add salt and sugar and cook, uncovered, over moderate heat, stirring often, until the onions turn a deep brown color. Sprinkle with flour and mix for 3 minutes. Remove from the heat and mix with the soup. Add wine and season as desired. Cook, partially covered, over low heat for 30 to 40 minutes or longer, wiping occasionally. Just before serving, add cognac. Serve on rounds of bread with cheese on top. If you like, place the bowls (preferably oven-safe!) under the broiler long enough for the cheese to melt. Sylvia Warwick

Soups and Sauces Gazpacho makes 4 to 6

½ cup chopped green, red, or yellow bell pepper 2 tablespoons chopped onion 2 tablespoons chopped parsley 2 tablespoons white wine vinegar ½ teaspoon salt ½ teaspoon oregano ½ teaspoon Worcestershire sauce ¼ teaspoon freshly ground pepper 1 spring onion, thinly sliced 2 tablespoons olive oil 1 clove garlic, chopped 4 to 6 onions, peeled and chopped 2 cups tomato juice 1 cup cucumbers, peeled and chopped 2 celery stalks, chopped

Mix the ingredients in a bowl and blend gently in a blender or food processor. Chill 30 minutes or more before serving. Serve cold --- a refreshing summer soup. Phyllis Hiers

Soups and Sauces Braised Golden Oyster to serve 4 15-ounce oysters, undrained ½ cup chopped onion ½ cup chopped celery ¼ cup butter or margarine 2 cups sliced fresh mushrooms ¼ cup flour 1 teaspoon salt ¼ teaspoon pepper 2 cups milk 1½ cups grated Cheddar cheese 1 can cream potatoes 2 ounce jar paprika ¼ teaspoon hot sauce

Remove the shells from the oysters. Cook onion and celery in butter until soft. Add the mushrooms and cook for one minute. Over low heat, add flour, salt and pepper to the vegetable mixture. Add the milk little by little and mix until it thickens. Add cheese. Stir until melted. Add oysters, broth, paprika and hot sauce. Heat for 5 to 10 minutes or until the oysters are shucked and the stew is very hot. (Recipe can be doubled, tripled, etc.) Amber Tanner

Sixty-five

Soups and Sauces Ham and Vegetable Soup Makes 12 servings 1 quart water 3 cups cooked ham, cut into small pieces 2 medium onions, quartered 1½ teaspoons salt 1½ teaspoons pepper 4 bay leaves ½ pound frozen sliced okra ½ pound frozen sliced corn ½ pound frozen green beans 2 medium potatoes, diced. Winn-Dixie 28-ounce whole tomatoes, pureed or Hunt's 28-ounce can whole tomatoes, diced. Tomato sauce in an 18 ounce can. 16 ounces whole tomatoes, chopped

Boil water, ham, onion, salt, pepper and bay leaf and cook for 30 minutes. Add the remaining ingredients and bring to a boil again; simmer for about 25 minutes. Remove the pot from the heat, remove the bay leaves and serve. Carmen Carpenter

Soups and Sauces Leon Sonniat's Chicken and Sausage Gumbo Serves 8 1 chicken, cut into pieces 5 tablespoons oil 6 tablespoons flour 2 large onions, chopped 1 bell pepper, chopped 1 cup celery, chopped 3 cloves garlic, chopped 1 pound smoked sausage, minced 2½ liters of chicken broth 1 teaspoon kitchen bouquet, (optional) ½ teaspoon thyme 3 bay leaves 1 8 ⁄ teaspoons ground cloves 1 8 ⁄ teaspoons allspice ¼ teaspoon cayenne pepper ½ teaspoon basil Salt and pepper to taste ½ cup chopped scallions to the powder

Fry the chicken and sausage in a Teflon (not Magnalite) pan. Use very little oil if necessary. Mix oil and flour in a large pot. Cook slowly until you get a nice brown color. Add onion, pepper and celery; simmer until the vegetables are soft. Add the chicken broth, garlic, thyme, bay leaf, cloves, allspice, cayenne pepper, and basil. Carefully add salt and pepper. Simmer for at least 40 minutes, then add the chicken and sausage. Cook until the chicken is tender. Remove from heat and let stand for 15 minutes. Serve over rice and, if desired, add spring onions and filling. Gail Hobgood

Mayer's Quick Chili Soups and Dips Serves 6 to 8 1 pound lean ground beef 2 medium onions, diced 1 to 5 cloves garlic, crushed or minced 2 tablespoons chili powder 2 tablespoons ground cumin 1 teaspoon salt (optional) 2 16-ounce cans Mexican stewed tomatoes 2 15-ounce cans Chili beans

Brown the ground beef and drain the fat. Add onion and garlic and sauté. Add the remaining ingredients and simmer for about 20 minutes until the flavors are infused. Adapted from Katherine Mayer's recipe for a bottle of Gebhardt Chili Powder

Soups and Sauces Pat's Chili Serves 12 1 to 2 pounds hamburger meat onion garlic celery 2-3 cans tomatoes 2-3 cans pinto beans 7-8 bay leaves hot peppers (optional) chili powder curry powder cayenne salt (or seeds celery) garlic salt (or garlic powder)

Brown meat for hamburger. Drain the fat, then add all other ingredients; the amount depends on you. Cook on low heat for 30 minutes. Remove bay leaves before serving. Note: If you put the tomatoes in the blender, it will make the chili soupier. brown paulina

Soups and Sauces Potato Soup Serves 4 4 baking potatoes, peeled and diced Water to cover 1 large onion, chopped 4 tablespoons butter 1 large can evaporated milk Salt and pepper to taste 3 tablespoons flour ½ cup cold water

Boil potatoes and onions in water until soft. Lightly mash while the potatoes are still in the water. Add butter, milk, salt and pepper. Thicken with flour and water as desired. Mix 3 tablespoons flour in ½ cup cold water until smooth. Stir into the hot soup, mix well. Carmen Carpenter

Soups and Sauces Quick Shrimp Soup Serves 4 to 6 2 tablespoons butter or margarine 1 medium onion, chopped 2 10-3/4-ounce cans Cream of Potatoes, undiluted 3½ cups milk ¼ teaspoon ground red pepper 1½ pounds fresh medium shrimp size , peeled 1 cup (4 ounces) Monterey Jack cheese, grated

Melt the butter in the oven over medium heat, add the onion and sauté for 8 minutes or until soft. Add potato cream, milk and pepper; ferment. Add the shrimp, reduce the heat and simmer, stirring frequently, for 5 minutes or until the shrimp turn pink. Add cheese until melted. Decorate as desired. Serve immediately. If desired, serve with oyster crackers. joan bailey

Garnish: chopped fresh parsley, oyster crackers (optional)

Soups and Sauces Sylvia's Potato Soup to Serve 20 5 to 10 pounds red potatoes, peeled and cut into bite-size pieces 1 to 2 large onions, chopped 1 tablespoon salted water for coating 1 stick butter or margarine salt and white pepper, to taste 1 and half a liter and half a pinch of sugar

Peel the potatoes and cut them into bite-sized pieces. Cover with water. Add onion and salt. Cook until soft. Do not dry! Mash the potatoes in the liquid with a potato masher and add butter, salt and white pepper to taste. Add half and half, more or less, and a pinch of sugar. Silvia Warrick

Soups and Sauces Taco Soup 1 Makes 8 to 10 servings 1 pound lean ground beef 1 medium onion, chopped 3 cans Mexican-style chili beans 1 can corn kernels 16-ounce diced undrained tomatoes 15-ounce can tomato sauce, undrained ounces 1½ cups water 4½ ounces can chopped green chiles 1 package taco seasoning mix

Cook the ground beef and onion in a large oven. Add green beans and all other ingredients except the filling. Bring to a boil; reduce the heat and cook for 15 minutes. Elise Sandbach

Ingredients: tortilla chips, grated cheese, green salad, tomatoes, sour cream

Soups and Sauces Taco Soup 2 Serves 8 to 10 1 pound extra lean ground beef, browned and drained 1 onion, chopped 1 can corn, drained 1 can Ro-Tel diced tomatoes and green chiles, mild or hot Can of 28 ounces diced tomatoes 1 can string beans, undrained 1 can pinto beans, drained 1 can black beans, drained 1 packet Original Ranch Dressing 1 packet taco seasoning

Add onions to the fried and drained meat and simmer until soft. Add the other ingredients; cook on low heat for about an hour, stirring occasionally. Even better when reheated the next day! With 93/7 beef or lean ground turkey 1 cup = 3 Weight Watchers Christ Church members points

Soups and Sauces Taco Soup 3 Preparation 3½ quarts 1 pound lean ground beef 1 large onion, chopped 3 16-ounce cans Mexican Chili Beans 16-ounce whole-wheat corn, drained 15-ounce tomato sauce 16-ounce can diced tomatoes, undrained 4½-ounce can chopped green chiles 1½ cups water 1-ounce package Ranch-style salad mix 1¼-ounce package Taco seasoning mix

Cook ground beef and onion in a large oven over medium-high heat until meat is browned, stirring until crumbly; for drainage. Add the beans and the next seven ingredients. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve with ingredients as desired. Note: Taco soup can be frozen for up to three months. Adapted from Southern Living Recipes by Aaron Parten

Ingredients: tortilla chips, grated cheese, sliced green salad, diced tomatoes, sour cream, diced avocado 75

Soups and sauces Tomato and dill soup For 12 servings 1 stick of butter or margarine 1 cup of onion, finely chopped 1 cup of celery, finely chopped 1 cup of carrot, finely chopped 2 teaspoons of minced garlic 1 teaspoon of basil, thyme and tarragon ½ cup of all-purpose flour 3 cups chicken broth 35 ounces diced tomatoes with liquid 2½ cups tomato juice 1 cup heavy cream 1 teaspoon sugar 1 tablespoon fresh or dried dill

Melt the butter in a large saucepan over medium heat. Add the chopped onion, celery, and carrot and cook until softened, 8 to 10 minutes. Add garlic, basil, thyme and tarragon. Cook for one minute. Add the flour and cook for 4 to 5 minutes, stirring frequently. Add chicken broth, diced tomato with liquid and tomato juice. Bring to a boil; reduce the heat and cook for 10 minutes. Add cream and sugar. Cook for another 5 minutes, and just before serving, add fresh dill. Silvia Warrick

Soups and Sauces Tortellini Soup Makes 8 to 10 servings 8 ounces sliced mushrooms 1 onion, finely chopped 1 to 2 garlic cloves, finely chopped 2 celery stalks, chopped (optional) 2 or more tablespoons olive oil (or vegetable oil) 10- 1-ounce package frozen chopped spinach, thawed 49½ ounces chicken broth 1 large can chopped Italian tomatoes 1 package frozen Rosetto cheese tortellini (do not thaw) grated Parmesan

Sauté mushrooms, chopped onion, garlic and celery (optional) in oil until they soften. Add chicken broth, thawed chopped spinach and tomatoes. Let it boil and cook for 10 - 15 minutes. The soup base can be cooled at this point. When you are ready to serve the soup, add more chicken broth if it has thickened and bring to a boil. Add tortellini; cook for 3 minutes. Serve topped with parmesan cheese. patricia brand

Soups and Sauces Hamburger Vegetable Soup Preparation 3 cups ½ pound ground beef 16-ounce can stewed tomatoes 8-ounce can tomato sauce 2 cups water 10-ounce package frozen mixed vegetables ½ package (¼ cup) onion soup mix ½ teaspoon sugar ( by choice)

Cook beef in heavy 3-quart skillet until browned, stirring to break up; drainage drips. Add the remaining ingredients and bring to a boil. Cover and reduce heat; cook for 30 minutes, stirring occasionally. Joyce Dunmire

Soups and sauces Vegetable soup For 12 people 3 kilograms of stewed meat Water to cover 4 large stalks of celery 4 bay leaves 2 teaspoons of garlic 2 teaspoons of oregano 2 teaspoons of rosemary ½ teaspoon of black pepper 2 teaspoons of thyme 2 teaspoons of parsley 1 teaspoon of salt 2 cans of corn 2 cans beans 2 cans beans or frozen green beans 2 cans okra 2 cans English peas 4 cans tomatoes 4 cans tomato sauce 2 teaspoons tabasco sauce (optional) 1 cup barley

Brown the stewed meat; add water to cover. Add celery, bay leaf, garlic, oregano, rosemary, pepper, thyme, parsley and salt and cook for 35 to 40 minutes. Add the remaining ingredients. Add 2 teaspoons of Tabasco sauce, salt and pepper to taste. Cook for 1½ hours. Add the barley 30 minutes before serving. From Nuns Cookbook Bill Nunn

Soups and Sauces Vegetarian Borscht Servings 12 1½ cups thinly sliced potatoes 1 cup thinly sliced beets or 1 can if not available 4 cups water 2 tablespoons butter 1½ cups chopped onion 1 teaspoon cumin 1½ teaspoons salt 1 stalk celery, chopped 1 carrot, sliced 3 up to 4 cups of chopped cabbage 3 to 4 fresh peppercorns 1 teaspoon of dill 2 tablespoons of apple cider vinegar 2 tablespoons of honey 1 cup of tomato puree

Place potatoes, fresh beets and water in a medium saucepan. Cover and cook over medium heat until tender, about 20 minutes. If you use canned beets, boil the potatoes in water, add the beets for the last 5 minutes. Melt the butter in a pot. Add onions, cumin seeds and salt. Cook over medium heat, stirring, until the onion is translucent, about 9 minutes. Add celery, carrots and cabbage and 2 cups of water from cooking potatoes and beets. Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Add the remaining ingredients, including the remaining water from the potatoes and beets; cover and simmer for at least another 15 minutes. Taste with the correct spices and serve hot, topped with sour cream and sprinkled with dill. By J Connell and Meghan Skelton Adapted from The Moosewood Cookbook by Julia Ariail

Additions: sour cream, fresh or dried dill

Soups and Sauces Watermelon Gazpacho For 1½ quarts 5 cups watermelon, peeled, seeded, and roughly chopped plus 1 cup watermelon, finely chopped ½ cup cranberry juice 1 cup cucumbers, peeled, seeded, and diced 1 cup celery, chopped diced ¾ cup red bell pepper, chopped ¼ cup red onion, chopped ¼ cup chopped fresh mint leaves ¼ cup chopped fresh parsley 3 tablespoons lime juice 1½ tablespoons sherry vinegar 1 tablespoon chopped jalapeno pepper (optional)

Combine 5 cups each of watermelon and cranberry juice in the bowl of a blender. Puree until the mixture is smooth. Strain through a fine sieve into a large bowl or plastic container, discarding the pulp. You should have about 3 cups of strained liquid. Add the cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup of chopped cantaloupe to the watermelon liquid and stir to combine. Cover with plastic wrap and refrigerate until the soup is well chilled, at least 1 hour. Martha Stewart Living Julia Ariail Recipe

Soups and Sauces Barbecue Sauce Make 3½ cups 2 cups tomato sauce 1 cup water ½ cup apple cider vinegar 5 tablespoons hard brown sugar 5 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce ½ tablespoon freshly ground black pepper ½ tablespoon onion in ½ spoon of ground mustard powder

Mix all the ingredients in a large pot. Bring to a boil over medium heat. Reduce the heat and cook, uncovered, for 1 hour and 15 minutes, stirring frequently. Adapted from the food television show "The Neelys" by Edith Shepherd

Soups and Sauces Cranberry Christmas Delight Servings 10 12-ounce bags fresh cranberries 1 large apple, peeled, cored, and roughly chopped 1 cup dried golden raisins ¾ cup sugar ½ cup orange juice ½ teaspoon cinnamon or ginger 1 tablespoon balsamic vinegar

Place all ingredients except the vinegar in a heavy bottomed saucepan and stir to combine. Bring to a boil over medium heat while stirring. Reduce the heat and simmer until the seasoning thickens, about 5 minutes, or maybe a little longer. Remove from heat and add vinegar. Pour into a heat-resistant container, cover with plastic wrap and cool to room temperature. Cool well covered. The spice will last for 2 weeks. Adapted from Edith Shepherd's Parade

Soups and sauces Lemon and daffodil sauce For 1½ cups 1 cup sugar 1 tablespoon cornstarch ½ cup water 1 beaten egg 3 tablespoons lemon juice 2 teaspoons grated lemon peel ½ cup margarine

Combine sugar and cornstarch in a small saucepan. Gradually add water, egg, lemon juice, zest and margarine. Cook over medium heat, stirring until the mixture comes to a boil. Boil for 1 minute. Serve warm or cold. Excellent in bread pudding. It is stored for 1 week in the refrigerator. julia ariel

Raisin Sauce Makes 1 cup ¼ cup brown sugar 1½ tablespoons cornstarch 1 8 ⁄ teaspoons salt 1 cup apple juice ¼ cup raisins 1 8 ⁄ teaspoons ground cloves 1 teaspoon cinnamon 1 teaspoon butter or margarine

Mix all ingredients except butter in a saucepan. Cook and stir for 10 minutes. After one minute, add the butter while stirring constantly. Great on pork. Double large ham recipe. It is stored for 1 week in the refrigerator. julia ariel

Juhe i umaci Hot Wing Sauce 20 Wings

40 years old

60 years old

# cups of hot sauce

3 8

⁄

1½

# spoonful of brown sugar

# tablespoon(s) of lemon juice

# sticks of butter

Mix all the ingredients in a saucepan over low heat until the sugar dissolves. Toss the fried wings into the mixture, remove and serve Amy Poole Creasy.

Soups and sauces Philly Supreme Sauce for 4 meals

½ cup milk 8-ounce package cream cheese, diced ¼ cup grated Parmesan cheese ½ teaspoon onion salt

Heat the milk and cheese over low heat, stirring constantly. Mix Parmesan cheese and onion salt. Serve over hot cooked vegetables. Katherine Mayer

Zinfandel Spicy Cranberry Sauce Makes 3 cups

1¾ cups Zinfandel red wine 1 cup sugar 1 cup (packed) golden brown sugar 6 whole cloves 6 whole allspice 2 cinnamon sticks 3” strips orange peel 12 ounce bag fresh cranberries

Combine all ingredients except blueberries in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until reduced to 1¾ cups, about 10 minutes. Strain the syrup into a large pot. Add the blueberries to the syrup and cook over medium heat until the berries pop, about 6 minutes. calm down Transfer the sauce to a medium clear glass bowl. Cover and refrigerate until chilled. Serve with turkey. Can be made 1 week in advance. Store in the refrigerator. By Keith Meade, III Julia Ariail

Soups and Sauces Sweet and Sour Sauce Servings 8 ½ cups white vinegar ½ cup water 1 teaspoon Worcestershire sauce 1 cup granulated sugar 2 tablespoons cornstarch 1 teaspoon seasoned salt 1 tablespoon maraschino cherry juice (optional)

Add the liquids to a medium bowl, then gradually add the dry ingredients while mixing. Bring the mixture to a boil and cook for about 2 minutes, or until it thickens. For color, you can add maraschino cherry juice or 2 drops of red food coloring. Enough for 8 egg rolls. By Mary and Charlie Kuntz Adapted from Taste of Home Edith Shepherd Magazine Recipe

Soups and sauces Sweet cranberry sauce For 2 cups

½ cup sugar 2 teaspoons cornstarch Pinch of salt ½ cup water 2 cups blueberries 1 tablespoon lemon juice 1 teaspoon lemon zest

Mix the first four ingredients in a saucepan. Add blueberries. Bring to a boil; cook until translucent and thickened, about 4 minutes. Keep away from heat. Add lemon juice and zest. Cool. Serve over ice cream, cake, pudding or pancakes. Katherine Mayer

Salads and dressings

Blessed be you, Lord God, King of the universe, for you give us food to sustain life and make our hearts glad; through Jesus Christ our Lord. Amen. Book of Common Prayer, page 835

Index of salads and dressings

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SALAD

Apple and Beet Salad .................. Edith Shepherd .................. 93 Chicken and Apple Salad . .................Julia Ariail ........................ ......94 Asian Cucumber Salad.....................Edith Shepherd ................. ... ..94 Bing Cherry Beet Salad .........Henrietta Barnes ..................95 Black Pea Salad. ..... ....... .........Edith Shepherd ......................96 Broccoli Salad 1 ....... ...... ...........Edith Shepherd ......................97 Salad broccoli 2. ..........................Tammy's Edges ............98 Crispy coleslaw .... ................Sylvia Warrick............................99 Salad of copper penny .....................Marge McCartney ...............100 Frozen Blueberry Salad ..... .. . ... .Pepi Nelson............................100 Waldorf fennel salad .. ......... ... . ......Edith Shepherd ...............101 Chicken Salad with Fruit ....... .......... ..Jane Kinney. .........................101 Cranberry salad for the holidays................ Drazdowski tar . ...........102 Warm Pineapple Salad ....... .............Joan Dear . ........................102 Italian salad.................... . ..............Jane Kinney................................... ... 103 Salad in layers ....................................... Lucille Sineath ... .... .... ....... .103 Mom's frozen vegetable salad ............................ ..... .........Carmen Carpenter ............ 104

Marinated asparagus ..................Tammy Borders ................105 Orange and walnut salad... .. ..............Gail Hobgood ......................106 Oriental Slaw ....... . .........................Gail Hobgood .................... ...107 Orzo Chicken salad ..................Jane Kinney .................. .....108 Pea salad, marinated .....................Edith Shepherd............ ...109 pears with gorgonzola salad ..... .. ..Gail Hobgood ........................110 Ron's Cherry Bing Frozen Pear Salad ....Tammy Borders ...... ... ..........110 Taco salad 1..................... ........... ....Gail Hobgood ......................111 Taco Salad 2....... .......... .. .. ..........Jane Kinney ......................... .112 Taco Salad in Pita Bags ... .. ....... ...Eric Neilsen ............................ 113 Twenty Four Hours Cole Slaw ... ............... .Norma Tomberlin ..................114 Vegetable and shrimp salad .... .... ..Edith Shepherd................ ..115

COATINGS

Mustard and honey balsamic dressing...Julia Ariail..................................115 Poppy seed dressing. ..... .. .. ..........Julia Ariail ......................116 Ocean Pond Island Dressing.. .... .. .Member of the Church of Christ ....116

(Video) വളരെ പെട്ടന്ന് സൂപ്പർ ടേസ്റ്റിലൊരു മാങ്ങാ അച്ചാർ | Kerala Style Instant Raw Mango Pickle

Salads and dressings

Apple Beet Salad Serves 4 1 bunch scallions, very thinly sliced 1 bag mixed greens (with red lettuce and curly endive) 1 can whole beets, hand cut or julienned 4 Granny Smith apples, peeled and thinly sliced by hand or mandolin ½ tablespoon water ½ tablespoon lemon juice ½ cup coarsely chopped walnuts ½ cup crumbled blue cheese vinaigrette red wine dressing (about 1 teaspoon per serving)

Lightly mix the apples with ½ tablespoon of water and ½ tablespoon of lemon juice; and drain A pile of apples and beets on a bed of mixed vegetables; Top with walnuts, crumbled blue cheese and spring onions; lightly season with vinaigrette and serve. (Can be made and plated in advance, covered and refrigerated ready to serve. Season with vinaigrette before serving). Adapted from Edith Shepherd's French Bistro

Salads and dressings

Chicken and Apple Salad Serves 8 2 cups diced cooked chicken ½ cup chopped walnuts ½ cup diced pineapple 1 cup diced celery 2 3 ⁄ cups diced apples 2 3 ⁄ cups raisins ½ cup mayonnaise

Steam the raisins in ½ cup of boiling water, then drain. Mix all other ingredients in a large bowl. Mix and refrigerate, covered with plastic wrap, for at least 1 hour before serving. julia ariel

Asian Cucumber Salad For 1½ cups 1 (about 9-inch) cucumber, peeled, thinly sliced (preferably seedless English) 3 green onions, thinly sliced 1½ tablespoons sugar ¼ teaspoon kosher salt 3 tablespoons rice vinegar

Combine cucumber and green onion in a medium bowl. Add sugar, salt and vinegar; mix gently with a large spoon. Cover and refrigerate overnight. From relishmag.com, April 2009 Edith Shepherd

Salads and dressings

Bing Cherry Beet Salad Serves 8 2 cans sliced beets 1 can dark sweet cherries 2 3⁄ cups white sugar ¼ cup white vinegar 3 tablespoons cornstarch ½ cup beet juice ½ cup sour cherry juice 1 orange or 2 tablespoons frozen juice concentrate from an orange

Drain the juice from the beets and cherries, reserving 1/2 cup of each. Mix all the ingredients except beets and cherries. Cook, stirring, until thickened. Add beets and cherries and heat until warm. Serve warm or cold. Henrietta (Hank) Barnes

Salads and Dressings Black Bean Salad Serves 4 1 pound dried beans* Dressing: 1 teaspoon anchovy paste Juice of 2 limes 1 teaspoon molasses 3 Serrano chiles, seeded, ribs removed and chopped (wear gloves) ½ teaspoon chiles in powder 3 cloves garlic, minced ½ cup shredded coconut (omit to reduce fat calories) 1 large cucumber, peeled, seeded and sliced 1 small spring onion, trimmed and sliced 2 tablespoons chopped mint leaves salt to taste

Pick the peas and remove all small stones and imperfect pea kernels. Place in a container and cover with cold water. Soak for 8 hours or overnight. Drain and rinse the peas and put them in a small pan. Cover with cold water, bring to a boil, reduce the heat and cook for 1 hour or until the peas are tender. Drain and let cool to room temperature. *I also substituted canned black-eyed peas, drained and rinsed, then added the rest of the ingredients to prepare and serve the same day. In a large bowl, mix the anchovy paste, lemon juice and molasses. Add serrano chilies, chili powder, garlic, and coconut (if using). When you are ready to serve, mix the black beans with the cucumber, green onion, mint, dressing and salt. Adapted from Atlanta by Curtis Aikens Edith Shepherd

Salads and dressings

Broccoli Salad Serves 6 to 8 6 to 8 slices bacon, cooked until crisp and crumbled 1 extra-large bunch broccoli, cut into small pieces 1 small sweet onion, finely chopped ½ cup grated Cheddar cheese Dressing: ½ cup mayonnaise ¼ cups of sugar 1 tablespoon of white vinegar

Prepare the bacon, broccoli, onion and cheese 1 day in advance. Combine the dressing ingredients in a separate bowl and beat until smooth. Pour the dressing over the broccoli salad. Mix the dressing until all the ingredients are well mixed.** Cover and refrigerate overnight. **During the cooling time, shake the container to continue coating the ingredients for maximum flavor. NOTE: If doubling this recipe, increase only the mayonnaise to ¾ cup; 13⁄ cup sugar; and white vinegar for 2 tablespoons. By Melody S. Marshall Edith Shepherd

Salads and dressings Broccoli salad For 6 to 8 meals

10 slices of bacon 1 head of broccoli, cut into florets ¼ cup chopped red onion ½ cup raisins 3 tablespoons white wine vinegar 2 tablespoons white sugar 1 cup mayonnaise 1 cup sunflower seeds

Fry the bacon until it becomes crispy. Drain and crumble. Set aside. Mix broccoli, onion and raisins in a bowl. In another bowl, mix vinegar, sugar and mayonnaise. Pour over the broccoli mixture and stir until combined. Refrigerate for at least 2 hours. Before serving, top the salad with bacon and sunflower seeds. Tammy Borders

Salads and dressings

Crispy Cabbage Salad Serves 12 Dressing: 1 cup oil of your choice ½ cup sugar 1 3⁄ cup white vinegar 2 packets beef-flavored ramen seasoning

Make the dressing the night before or at least a few hours before and refrigerate. Break the ramen noodles into small pieces. Pour the coleslaw into a large bowl and mix the noodles, sunflower seeds and almonds. Add carrots and onions to the mixture and mix well. Add the dressing as close to serving time as possible.

Salad: 1 pound sweet cabbage mix 2 packages ramen noodles 1 cup unsalted sunflower seeds 1 cup sliced toasted almonds 1 bunch scallions, use as much as you like 2 carrots, peeled and grated

Silvia Warrick

Salads and dressings

Copper penny salad for 12 meals

2 pounds carrots, peeled, sliced and cooked until soft 1 can tomato soup 1 cup sugar ½ cup oil ½ cup cider vinegar 2 teaspoons prepared mustard 2 teaspoons Worcestershire sauce 1 teaspoon pepper 2 medium onions, diced 1 bell pepper, diced

Cook the carrots. While they are cooking, mix all the other ingredients. Add carrots to the mixture. Mix well, cover and marinate for at least 24 hours. More time is better. Copper coins are a colorful addition to the table and keep well in the refrigerator. Marge McCartney

Frozen Blueberry Salad Serves 6 1 small box of raspberry jelly 1 cup hot water ½ cup chopped celery ½ cup chopped walnuts 1 can cranberry/orange seasoning (from the canned fruit section)

Dissolve the gelatin in hot water. Add the other ingredients. Mold. Perfect for Christmas food. Easy to make ahead. pepi nelson

100

Salads and dressings

Waldorf Fennel Salad Serves 4 1½ cups fennel bulbs, sliced 1½ cups sliced apples (Braeburn recommended) 3 tablespoons mayonnaise 1½ teaspoons skim (or regular) milk 1½ teaspoons grated onion 1 8⁄ teaspoons salt 1 3⁄ cups chopped walnuts , toasted

In a large bowl, combine the fennel and apples. Mix mayonnaise, milk, onion and salt in a small bowl. Pour over the fennel mixture and mix. Just before serving, add walnuts. From Healthy Cooking, August 2008 by Edith Shepherd

Chicken fruit salad for 12 trays. 15-ounce can pineapple, drained 11-ounce can mandarin oranges, drained 4 cups diced cooked chicken ½ cup sliced ripe olives ½ cup chopped green pepper 2 tablespoons grated onion 1 cup mayonnaise 1 tablespoon prepared yellow mustard ¼ teaspoon salt

Drain the fruit well. In a large bowl, mix the chicken, drained fruit, olives, green pepper and onion. In a small bowl, mix mayonnaise and mustard with ¼ teaspoon of salt. Mix with the chicken mixture. Cool. Serve over chow mein noodles. Jane Kinney

101

Salads and dressings

Holiday Blueberry Salad Serves 8 2 cups sugar 2 cups water 1 box cherry gelatin 1 box lemon gelatin 1 cup crushed pineapple 1 pound crushed cranberries 1 cup minced celery 1 cup minced orange and zest 1 cup chopped walnuts

Mix sugar and water and boil for 1 minute. Let it cool. Purée the blueberries, celery and orange, including the peel, in a food processor. Add the remaining ingredients, pour into a mold or glass container and leave in the refrigerator to set. Tar Drazdowski

Warm Pineapple Salad Serves 8 1 large can pineapple chunks (save the juice) 12 large marshmallows or similar mini marshmallows 8-ounce package cream cheese, cut into pieces 2 tablespoons flour ½ cup sugar 1 egg ½ cup sharp cheddar cheese, grated

Mix sugar, flour, egg and pineapple juice in a saucepan over low heat until the mixture begins to thicken. Cool down a bit. Use an 8” x 10” font. Arrange the pineapple, marshmallows and cream cheese. Pour the egg mixture over the layers. Sprinkle with Cheddar cheese. Bake at 450 degrees for 10 minutes or until cheese is melted and bubbly. Good with ham and pork. Renee Land Joan Darling 102

Salads and dressings

Italian salad for 4 people 2 cucumbers, peeled, sliced and quartered 1 red pepper 1 green pepper 3 ripe tomatoes 3 cloves of garlic 2 tablespoons olive oil 1 tablespoon oregano salt and pepper to taste

Cut the cucumbers, peppers and tomatoes into small pieces (not very small). Peel and chop the garlic cloves and add them to the sliced vegetables in the bowl. Pour over olive oil, sprinkle with spices and mix. Refrigerate for several hours or overnight before serving. Jane Kinney

Layered Salad For 8 chopped lettuce leaves ½ cup chopped celery ¼ cup chopped onion ¼ cup lemon juice 1 package frozen peas 3 chopped hard-boiled eggs 1 quart Hellman's mayonnaise 1 can bacon bits Parmesan cheese

Arrange in order: chopped lettuce, celery, onion, lemon juice, peas, eggs. Close everything with mayonnaise; Place pieces of bacon and Parmesan cheese on top. Refrigerate for several hours. Mix and serve. lucille sineath

103

Salads and dressings

Mom's Frozen Vegetable Salad Serves 4-6 ¼ cup finely chopped bell pepper ½ cup finely chopped celery 2 tablespoons grated onion 1 small can crushed pineapple 1 cup cottage cheese 1 cup mayonnaise 3-ounce package gelatin, lemon or lime

Chop and mix the pepper, celery and onion. Mix cheese and mayonnaise. Make the Jell-O according to package directions. Add pepper, celery, onion and pineapple to the gelatin. Add the mixture of mayonnaise and cheese. Refrigerate until set. Serve over green salad. Carmen Carpenter

Mama's Holiday Frozen Salad Serves 4-6 3-ounce package cherry, raspberry, or blackberry gelatin 1 can pitted Bing cherries 1 small can crushed pineapple 1 small package cream cheese 1 cup mayonnaise 1 cup chopped walnuts 6 ounce bottle of Coke -Salary readjustment

Squeeze the juice from the cherries and pineapple and save. Place the juices in a small container and heat to boiling point. Add the Jell-O and stir to dissolve. Soften the cream cheese and mix with mayonnaise. Mix the nuts and add to the Jell-O. Add Coke and mix well to combine. Refrigerate for at least 6 hours. Carmen Carpenter

104

Salads and dressings

Marinated Asparagus Servings 8 2 pounds fresh asparagus, cleaned 2 teaspoons lemon juice 1 teaspoon Dijon mustard ¼ teaspoon salt 1 8 ⁄ teaspoons pepper 1 clove garlic, crushed 1 3 ⁄ cups olive oil 1 ½ teaspoons red wine vinegar 1 cup grape or tomato for salad

Arrange the asparagus in the steamer basket. Cover and cook over boiling water for 5 minutes or until crisp. Do not overcook. For drainage. Mix lemon juice, mustard, salt, pepper and garlic. Mix well in a blender or whisk. Gradually add oil and vinegar, mixing well. Place asparagus in a 12” x 8” x 2” baking dish. Add the marinade. Cover and refrigerate for 3 hours or overnight. Drain the asparagus. Arrange in a serving dish. Arrange the tomatoes around and over the asparagus. Tammy Borders

105

Salads and dressings

Orange and walnut salad makes 6 to 8

4 cups mixed vegetable salad 1 can mandarin orange slices, well drained ½ cup chopped walnuts (or pecans) 2 tablespoons scallions, thinly sliced

In a large bowl, mix all the ingredients for the salad and pour the dressing just before serving. Mix all dressing ingredients in a jar; shake to combine. Gail Hobgood

Dressing: ¼ cup vegetable oil 1 tablespoon sugar 3 tablespoons orange juice 2 tablespoons chopped parsley 2 tablespoons vinegar 1 tablespoon grated orange peel ¼ teaspoon crushed marjoram

106

Salads and dressings

Oriental Salad Serves 8 to 10 2 tablespoons sesame seeds ½ cup slivered almonds 1 package chicken-flavored ramen noodles, crumbled (save the seasoning packet for dressing) 1 bag shredded cabbage (or ½ large cabbage, shredded) 4 chopped green onions

Mix in sesame seeds and almonds and toast in a 350°F oven until golden brown. When cool, combine with crumbled noodles; Set aside. Mix cabbage and onion. Just before serving, combine noodles and cabbage; pour dressing over. Mix all the ingredients for the dressing; Pour over the salad just before serving to keep the noodles crispy. Gail Hobgood

Topping: 2 tablespoons of sugar ½ cup of vegetable oil (not olive) 3 tablespoons of vinegar 1 teaspoon of salt ½ teaspoon of pepper 1 packet of chicken-flavored noodle seasoning

107

Salads and dressings

Chicken orzo salad for 8 servings Dressing: 5 tablespoons olive oil 1½ teaspoons salt 3 8 ⁄ cups lime juice ½ teaspoon pepper 1¾ teaspoons cumin

Whisk the ingredients for the dressing; reserve 13⁄ of dressing. Mix pepper, cumin and salt; season the chicken breast with the mixture. Fry the chicken breasts in olive oil, turning occasionally, until they are golden brown and crispy on the outside, and cooked on the inside. Let the chicken breast cool slightly; then cut into thin strips and pour over the reserved 13⁄ of the dressing. Mix chicken strips with beans, red onion, grape tomatoes, cilantro, cucumber, orzo and yellow pepper. When mixed, pour the dressing over everything, mix, cover and refrigerate until serving.

20 ounces boneless, skinless chicken breast ¼ teaspoon pepper ½ teaspoon cumin ½ teaspoon Jane Kinney salt 2 tablespoons olive oil 1 can black beans, drained and rinsed ½ cup grape tomatoes with diced red onion ¼ cup chopped fresh cilantro (more or less , your choice if desired) 1 seedless cucumber, peeled and diced 1 cup orzo, cooked and drained 1 yellow bell pepper, diced

108

Salads and dressings

Pea salad, marinated For 12 people 1 can of white (or other) corn, drained 1 can of young peas (Lesueur), drained 2 cans of sliced French green beans, drained 2 small jars of sliced bell peppers, chopped and drained 1 cup of sweet onion, finely chopped 1 cup celery, chopped 1 cup green pepper, chopped 1 small jar sliced mushrooms, drained 2 cups salad oil ½ cup cider vinegar ½ cup sugar ½ teaspoon salt ¼ teaspoon pepper

Place all the vegetable ingredients in a large bowl. In a medium bowl, mix oil, vinegar, sugar, salt and pepper. Add the oil mixture to the vegetables, tossing gently until combined. Cover with plastic wrap and refrigerate overnight before serving on top of lettuce. When serving, drain the marinade with a slotted spoon, and leave the marinade in a bowl for other vegetables that you can serve another time. This recipe fills a very large bowl and will keep in the fridge for up to two weeks. This is a great recipe for the table or to take to events. If you are taking it to serve elsewhere, drain the juice and use only the vegetables. edith shepherd

109

Salads and dressings

Pear Salad with Gorgonzola Cheese Serves 4 1 package Good Seasons Italian Dressing Mix 2 pears: Anjou, Bosc or other firm, ripe pear 1 tablespoon lemon juice 1 cube or bowl of Gorgonzola cheese, crushed pecans or walnut pieces 1 head of lettuce

Prepare the dressing according to the instructions on the package, replacing regular vinegar with balsamic vinegar. Peel the pears, remove the pits and chop them. Use 1 pear for every 2 people. (If necessary, you can ripen the pears in a brown paper bag.) Place them in a bowl of water to cover, to which 1 tablespoon of lemon juice has been added. You can leave the pears in the water until serving. Place the lettuce leaves on individual plates, spread pear slices on top, sprinkle with cheese and pieces of walnuts. Add the vinaigrette dressing. Gail Hobgood

Ron's Bing Frozen Cherry Salad Serves 8 15-ounce can pitted Bing cherries 20-ounce can crushed pineapple in its own juice 1 cup chopped walnuts 2 small packets of sugar-free gelatin (I use raspberries or black cherries) 4 ounce packages cream of cheese 6 ounces of Diet Coke

Drain the juice from the cherries and pineapple, and reserve the juice. Measure the juice to make one cup. Add water if it is less. Pour into a pot and heat until it boils. Add Jell-O, remove from heat and stir until dissolved. Add the cream cheese and mix until combined with the liquid. Add Diet Coke. Mix cherries, pineapple and walnuts in a pot. Pour the liquid over the fruit. Refrigerate for at least 4 hours. tammy borders 110

Salads and dressings

Taco Salad To Serve 1 4 ½ pounds ground beef, browned and drained 1 medium onion, diced 2 medium tomatoes, diced 1 cup mayonnaise (or Miracle Whip) 1 3⁄ packets French Taco Seasoning 4 oz. shredded Cheddar cheese ½ head lettuce, torn into small pieces 5 ounces Doritos chips, crushed 1 jar taco sauce (optional)

Mix: ground beef, onion, tomatoes, mayonnaise and taco seasoning. Leave in the refrigerator for at least half an hour (maybe earlier in the day) to let the flavors permeate. Just before serving, add the meat mixture to the green salad and sprinkle with cheese and chopped chips. Taco sauce can be added to taste. Gail Hobgood

111

Salads and dressings

Taco salad 2 portions 8

1 pound ground beef ½ cup taco sauce ½ cup Thousand Island dressing 1 small head of lettuce 1 diced green pepper ½ cup ripe olives 2 cups grated cheddar cheese grape tomatoes, chopped sweet onion 1 package tortilla chips (I use nacho cheese flavor)

Brown ground beef; drain well. Add taco sauce and dressing; keep warm. In a large bowl, chop the lettuce and add the green pepper, olives, cheese, tomatoes and chopped onion. Mix well. Crush about 2 cups of tortilla chips into bite-sized pieces and mix with the salad. Pour the warm ground beef mixture over the salad and mix well. Serve while still hot, with the remaining fries on the side. Note: it can be done without beef for a nice side dish. Jane Kinney

112

Salads and dressings

Taco Salad Served in Pita Bags Makes 24 2 small heads of iceberg lettuce 4-5 diced tomatoes 1½ cups chopped bread and butter pickles 1 large bag Doritos corn chips, crumbled in bag 2 cups Cheddar cheese, sharp, grated 1 large head onion, chopped 1½ pounds ground beef or ground beef 2 cans drained beans Dressing: 1 cup sweet mayonnaise ½ cup tomato sauce

Place the sliced lettuce, tomatoes and pickles in an extra large bowl and set aside. Cook the ground beef and drain. Return the ground beef to the pan and add the chopped onion and beans and stir until very hot. Pour the hot mixture over the lettuce mixture. Add crumbled chips and cheese to the hot mixture and mix until everything is combined. Add ketchup and mayonnaise to make 1½ cups thousand island dressing. Mix it well into the salad and serve immediately with pita bags. Pita Pockets (two bags of small round wheat or white pita bread cut into pockets will give you 24 pockets). Delicious!!!! This is an inexpensive way to serve a large number of people. This recipe will serve at least 15 or more, depending on your portion size. eric neilson

113

Salads and dressings

Twenty-Four Hour Slaw Serves 8 4 cups shredded cabbage 1 green pepper, chopped 1 onion, 4 ounces chopped bell peppers, drained 1 cup white vinegar 1 cup oil 1½ cups sugar

Place half the cabbage in a large bowl. Add paprika, onion and peppers. Add the remaining cabbage. Mix vinegar, oil and sugar in a saucepan and bring to a boil. While it's hot, pour it over the cabbage. Do not stir for 1½ hours. Then mix and leave covered in the refrigerator overnight. Drain to serve. norma tomberlin

114

Salads and dressings

Vegetable and shrimp salad for 6 2 cups cooked fresh green beans 2 cups cooked fresh carrots, sliced 12 small whole beets cooked or 2 cups cooked diced beets 8 tablespoons French dressing 1½ pounds cooked, peeled and fresh shrimp separated 1 bag lettuce 4 hard-boiled eggs, sliced 1 small onion, sliced ½ cup French dressing or mayonnaise

In 4 separate bowls, marinate each vegetable and shrimp in 2 tablespoons of French dressing in the refrigerator. Just before serving, sprinkle the shallow bowl with lettuce of your choice. Arrange the shrimp and vegetables in separate rows on the vegetables. Garnish with sliced boiled eggs and onion rings. If desired, serve with additional French dressing or mayonnaise. Adapted from Maude Vaughn's Edith Shepherd Recipe Collection

Balsamic honey and mustard dressing For 1 cup 3 tablespoons of mustard 3 tablespoons of honey ¾ cup of olive oil 3 tablespoons of balsamic vinegar 1 teaspoon of sesame seeds (optional)

In a medium bowl, mix the mustard and honey. Add oil and mix with a whisk for about 2 minutes. Add vinegar and mix with a whisk for another minute. If desired, add sesame seeds. It keeps well in the refrigerator. julia ariel 115

Salads and dressings

For the poppy seed dressing 2 cups 1½ cups sugar 2 teaspoons dry mustard 2 3⁄ cups cider vinegar 2 teaspoons salt 3 tablespoons onion juice 2 cups oil 3 tablespoons poppy seeds

In a blender or mixer on low speed, mix sugar, dry mustard, vinegar and salt. Add onion juice and mix. Add oil and poppy seeds and mix for 1 minute. It keeps well in the refrigerator. Rose Ware Julia Ariail

Ocean Pond Island dressing For 2 cups ½ cup vinegar (white or cider) ½ cup sugar 1½ cups oil ½ teaspoon yellow mustard 1 teaspoon salt

Mix all the ingredients. Member of the Church of Christ

116

Pasta, potatoes and rice

Because of these and all his mercies, blessed and praised be the holy Name of God; through Jesus Christ our Lord. Amen. Book of Common Prayer, page 835

118

Index of pasta, potatoes and rice

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PAPAS

Baked macaroni and cheese.............Member of the Church of Christ......121 Baked spaghetti..................... ... .........Member of Christ Church........122 Baked ziti .................... . ......... ..........Natalie Gjertsen ............................123 Butterfly bow with capers ............Phyllis Hiers ..............124 Pasta with cheese ...... ....... . ....................Edith Shepherd ...................... 125 Chicken Spaghetti .. . .........................Cindy Foster...... ..............126 Easy Lasagna in a pot............ ........The Nuns Cookbook...... ..127 Simple pasta dishes............ .. ..................... ....Sylvia Warrick.......... ............ 128 Lasagna ............................Carmen Boatwright ... .........129 Superb lasagna ... .. ........ ............Karen Gunter ......... .............130 Matzah Lasagna .. .... ........................Nuns' Kitchen Book........131 Million Dollar Spaghetti... ....... .......Jerry Byrd............ ................132 Marmaduke Noodles ... ....... ...........Jan Loeffler ....... ................133 Pasta Express .... ..... ............Edith Shepherd ..................134 Spaghetti Baking .. ....... . .................... ...Amy Poole Creasy ............135 Spaghetti Casserole ........ ..................Amber Tanner .................136 Clemenza Spaghetti Sauce........ ....Member of the Church of Christ.. ......137 Spaghetti with meat sauce ............Karen Gunter ........ ....... . ....138 Vegetarian Lasagna ........................Cindy Foster....... ......... . .. 139 Vegetarian Spaghetti...............Member of the Church of Christ.....140 Wednesday Night Ziti...... .......... .. Josie Parten ................... ...141

Bourbon Sweet Potatoes ............Gail Hobgood ............142 Episcopalian Sweet Potato Casserole .. The Nuns' Cookbook .......... . ....... 142 fries ................................ Edith Shepherd ..... .. ..............143 Red potatoes................... ....... ... .. .Jane Kinney.....................143 Rosemary Fries .................Edith Shepherd . ...........144 Sweet Potato Casserole 1 ....... ......Judy DeMott....... ........... .145 Sweet Potato Casserole 2 .................Edges of Tammy ............ ......146 Crispy Sweet Potatoes . .. ...............Carmen Boatwright .............147 Sweet Potato Soufflé Crunch ............Joan Dear. ............. .......148 Twice Potatoes ............Gail Hobgood............. ..... ..........149 RICE

Baked Rice.....................................Carmen Boatwright ......... . .150 Brown Rice...................................Tammy's Edges...... .. . ...........150 Easy Rice Goulash .........................Jerry Byrd........ ..................151 Cheese Rice Party ..................Joan Bailey ..... .. . .................151 Rice with citrus and ginger ........................... . Phyllis Hiers ........................152 Spanish Rice .................. .. . ..............Jennifer Carter ............152 Cornbread – Sausage Dip ......Gail Hobgood .. ...... . .............153 Southern Rice Dressing ..................Gail Hobgood.... ... ..... ..........154

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Pasta, Potatoes, and Rice Baked Macaroni and Cheese Makes 4 servings Pam's Cooking Spray 2 quarts of water 7 oz package of Elbow Macaroni 1 can of Carnation or Pet Evaporated Milk 2 eggs Pinch of Tony Chachere Seasoning 1 package of grated Cheddar cheese

Preheat oven to 350 degrees. Spray a 3-quart Corning dish (if you're going to fry under the broiler, it should be a Corning dish; Pyrex will crack under the broiler) with Pam. Sprinkle some cheese on the bottom until it covers lightly. Boil a large pot of water, then add the box of macaroni. Return to the boil and cook for about 8 minutes or until tender. Drain the pasta in a colander. Then put half of the pasta on the prepared plate, sprinkle with more cheese, add the remaining pasta and sprinkle with the remaining cheese. In a separate bowl, mix the eggs and a can of milk and a generous pinch of spices; mix well with a fork. Pour this mixture over the pasta. Bake for about 30 minutes until set. Preheat the broiler to high or 500 degrees and place a pan under the broiler. Keep a close eye on it as it will only take 3-5 minutes to brown. Member of the Church of Christ

121

Baked Spaghetti with Pasta, Potatoes and Rice Serves 12 2 cups canned tomatoes, diced 2 cups tomato sauce 1 cup water ½ cup diced onion ½ cup diced green pepper 2 cloves garlic, minced ¼ cup chopped leaves fresh parsley 1½ teaspoons Italian seasoning 2 teaspoons seasoned salt 1½ teaspoons sugar 2 small bay leaves 1½ pounds ground beef 8 ounces uncooked angel hair pasta 1 cup shredded Cheddar cheese 1 cup grated Monterey Jack cheese

Preheat oven to 350 degrees. In a saucepan, combine the tomatoes, tomato sauce, water, onion, paprika, garlic, parsley, spice mix, sugar and bay leaf. Bring to a boil over high heat, then reduce heat and cook covered for 1 hour. Crumble the ground beef into a large skillet. Cook over medium-high heat until fully cooked and no pink color remains. Drain the fat from the meat. Then add ground beef to the pot. Simmer for another 20 minutes. Cook the pasta according to the instructions on the package. Cover the bottom of a 13” x 9” x 2” pan with sauce. Add a layer of pasta, then a little less than ½ of each cheese; repeat layers, finish with sauce. Bake in a 350 degree oven for 30 minutes. Cover the pot with the remaining cheese, return it to the oven and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving. Halve the recipe for a smaller pan. Member of the Church of Christ

122

Baked Ziti Pasta, Potatoes, and Rice Servings 8 ¼ cup finely chopped fresh parsley 1 pound package ziti pasta 15 ounces ricotta cheese 1 cup sour cream ½ cup Parmesan cheese 1 large egg, lightly beaten 1 teaspoon sugar ¾ teaspoon salt ¼ teaspoon pepper 3 green onions , finely chopped (optional) 2 cups (8 ounces) shredded mozzarella cheese, divided 4 cups of your favorite spaghetti sauce, divided (or more if needed for garnish)

Wash fresh parsley or cilantro in plenty of cold water; drain on paper towels. Wrap clean, damp herbs in dry paper towels and store in a tightly sealed plastic container or Ziploc freezer bag for 1 to 2 weeks in the coldest part of the refrigerator. Cook pasta according to package directions until firm but tender, about 12 minutes. Mix the ricotta cheese and the next 8 ingredients. Add 1 cup mozzarella cheese; Set aside. Drain the pasta well; add 2 cups spaghetti sauce. Scoop 1 cup spaghetti sauce into the bottom of a 9" x 13" pan; Cover with half of the pasta. Spread the ricotta cheese mixture evenly over the pasta. Cover with the remaining pasta. Pour the remaining spaghetti sauce evenly over the pasta. (Can be made up to this point and refrigerated.) Cover pan with foil and bake at 350 degrees for 1 hour or until center is bubbly. If the pasta is cold, additional baking time is required. Remove the foil and cover with the remaining mozzarella. Return to the oven for 10 minutes until the cheese melts. Remove from the oven and let rest for 10 minutes before cutting into serving pieces. If desired, serve with additional spaghetti sauce. Josie Parten Natalie Gjersten

123

Pasta, Bow Tie and Caper Rice Serves 8 to 10 4 cups hot cooked bow tie pasta 4 cups halved cherry tomatoes (about 2 quarts) 1 3 ⁄ cups chopped fresh basil ¼ cup olives chopped boneless black pepper 2 tablespoons capers 2 tablespoons extra virgin olive oil ¾ teaspoon salt ½ teaspoon ground red pepper (optional) ½ teaspoon freshly ground black pepper 2 cloves garlic, minced

Mix all the ingredients except the filling. Mix well. If desired, pour vinegar over each portion. Place basil and olives on top. Alternative: If you want, you can replace the olives with sun-dried tomatoes, artichokes, asparagus or roasted red pepper. When serving, you can add balsamic vinegar and parmesan, feta or mozzarella cheese. From Stephanie Hiers Phyllis Hiers

Additions: red wine or balsamic vinegar (optional) 1 3 ⁄ cups chopped fresh basil ¼ cup chopped pitted black olives

124

Pasta, Potatoes, and Cheesy Rice Makes 6 to 8 ½ cups butter 3 cloves garlic, minced 2 cups heavy whipping cream 2 cups grated Parmesan cheese 1 egg yolk ¼ teaspoon salt ¼ teaspoon black pepper 12-ounce minced linguini, cooked and drained, and maintains warm Topping: grilled shrimp

Melt the butter in a large pan over medium heat: add the garlic and cook, stirring frequently, for 3 minutes. Add cream and cook for 8 to 10 minutes, or until thickened. Add cheese, stir until melted. Beat the egg yolks until combined; cook for 2 minutes. Add salt and pepper. Add the pasta, tossing gently to coat. Serve immediately. It can be served with grilled shrimp dressing. Note: you can cook the pasta in advance. Cook according to the instructions on the package, drain and cover with a small amount of olive oil. Store it in a ziplock bag or plastic container. Heat in the microwave on high for 1 to 3 minutes before mixing with the butter sauce. From Better Homes & Gardens, July 2008 Edith Shepherd

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Spaghetti Pasta, Potatoes and Rice with Portions of Chicken 1 quart large chicken 1 pound grated cheese 1 package spaghetti, cooked and drained 1 small jar sliced ripe olives 4 ounces sliced mushrooms 4 tablespoons butter, cut into small pieces Sauce: 1 cup chopped onion 1 cup of chopped celery 1 clove of garlic, finely chopped 1 can of tomatoes 2 cups of chicken broth salt and pepper 2 tablespoons of flour

Preheat oven to 350 degrees. Cook the chicken. Cool and separate the meat from the bones. Prepare the sauce by sautéing the onion, celery and garlic. Then add tomatoes, broth and spices. Cook for 1 hour; thicken with flour. Cook the spaghetti according to the instructions on the package. Cover the pot with chicken, spaghetti and cheese and sprinkle with ripe olives and mushrooms. Pour the sauce over the top and continue with the layers. Finish with ripe olives and drizzle with butter. Bake for 1 hour at 350 degrees. Cindy Foster

126

Pasta, Potatoes, and Rice Easy Lasagna Casserole Serves 8 1 pound ground beef 48-ounce jar pasta sauce 15-ounce container ricotta cheese 1 beaten egg ½ teaspoon salt ¼ teaspoon black pepper 8 ounces lasagna noodles, uncooked 2 cups cheese mozzarella, grated 1 cup parmesan cheese, grated

Preheat oven to 350 degrees. Ground chuck brown in a pan. Add the pasta sauce and bring to a boil. Mix ricotta, egg, salt and pepper. Pour one tablespoon of pasta sauce into a 13” x 9” x 2” baking dish. Top with half of the uncooked lasagna noodles, all of the ricotta mixture, 1 cup mozzarella cheese, ½ cup parmesan cheese, more sauce, and the remaining lasagna noodles. Pour over the remaining sauce, mozzarella and parmesan. Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, then let it rest for 15 minutes before serving. Shawn Mitchell The Nun Cook

127

Pasta, Potatoes and Rice Easy Pasta Dish Serves 4 4 to 6 slices bacon ½ package angel hair spaghetti, broken into thirds 1 can diced tomatoes or 1 to 2 diced fresh tomatoes 1 diced onion 1 green pepper diced (optional) parmesan cheese

Fry the bacon in a pan until it becomes crispy. Drain on a paper towel. Saute onion and green pepper in bacon fat. When the onion softens, add the tomato and juice and let it cook slowly. Meanwhile, cook and drain the pasta. Mix pasta and tomato mixture, add crumbled bacon. Sprinkle with parmesan cheese and serve hot. Silvia Warrick

128

A serving of lasagna with pasta, potatoes and rice 10 to 12 ½ packages of lasagna noodles 1½ pounds of ground beef 1 large jar of regular spaghetti sauce 1 small can of mushrooms 1 small can of tomato pasta 1 can of pasta can of tomato water ½ cup of white wine 1½ tbsp. Italian seasoning 1 medium onion, chopped ½ cup chopped bell pepper 2 cloves garlic, crushed and minced 1 cup cottage cheese or ricotta cheese 16 ounces mozzarella cheese 1 cup Parmesan cheese 1½ tablespoons Worcestershire sauce

Brown the meat, then drain it. Add spaghetti sauce, mushrooms, tomato paste, water, wine, Italian seasoning, onion, paprika and garlic. Cook on low heat for 30 to 45 minutes. This can be done the night before serving. To assemble the lasagna, spread 1 cup of the sauce on the bottom of a greased pan. Add lasagna noodles on top. Another cup of sauce. Add ½ cottage cheese, 13⁄ mozzarella cheese, 13⁄ parmesan. Repeat the noodles, sauce and cheeses. Add the remaining sauce on top, then sprinkle with parmesan cheese. Bake at 350 degrees for 45 to 55 minutes. Carmen Carpenter

129

Premium Lasagna with Pasta, Potatoes, and Rice To Serve 8-10 packages of 16-ounce lasagna noodles 1 pound ground beef 1 clove garlic, chopped 1 small onion, chopped 2 6-ounce cans tomato paste 16 ounces tomatoes, diced , undrained 1 teaspoon salt 1½ cups water 1 tablespoon dried basil 1 teaspoon dried rosemary 2 bay leaves 2 large eggs, lightly beaten 2 cups cottage cheese 8 ounces sour cream 2 tablespoons dried parsley or 1/4 cup fresh parsley, chopped 1 teaspoon teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded Cheddar cheese, divided 10 ounces mozzarella cheese, shredded

Cook the lasagna noodles according to package directions. Drain and set aside. Cook the ground beef, garlic, and onion in a large skillet over medium heat until the meat is browned, stirring until the meat falls apart. Drain well. Wipe the drips from the bowl with a paper towel. Mix the tomato paste with the following 6 ingredients in a pan; add the meat. Bring to a boil, stirring occasionally; reduce heat and simmer, uncovered, for 1 hour and 15 minutes, stirring often. Remove and discard bay leaves. Mix the eggs and the next 5 ingredients; Set aside. Place 4 lasagna noodles in bottom of lightly greased 13" x 9" x 2" baking dish. Top with 13⁄ of meat mixture, egg-cheddar mixture, and 8 oz. Mozzarella cheese. Repeat steps. Fold twice, using all noodles. Bake at 375 degrees for 35 to 40 minutes or until bubbly. Top with remaining 2 ounces mozzarella cheese; bake an additional 5 minutes. Let stand 10 minutes before serving. Note: For additional freezing, prepare half the lasagna in an 8-square aluminum dish inch; freeze, do not bake, up to 2 months To bake, thaw in refrigerator for 24 hours; let stand at room temperature 30 minutes Bake at 375 degrees for 35 to 40 minutes, add mozzarella cheese on top and bake an additional 5 minutes Karen Günter 130

Pasta, potatoes and rice Matzo lasagna for 10 people 3 tablespoons unsalted butter 3 large (about 8 cups) onions, thinly sliced 2½ teaspoons coarse salt ½ teaspoon black pepper, freshly ground pepper ½ teaspoon sugar 1 bunch Swiss chard, leaves only (about 5 cups), sliced crosswise 1 inch thick 16 ounces whole milk ricotta cheese 2 large eggs, lightly beaten 5 matzo crackers (6 x 6 inches), lightly salted ½ pound Fontina cheese (about 2 cups), coarsely grated

Preheat oven to 375 degrees. Melt the butter in a large skillet over medium-low heat. Add onion, 1 teaspoon salt, ¼ teaspoon pepper and sugar. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Add the chard and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, for about 10 seconds. Cover and cook until the chard is tender, about 3 minutes. Remove from heat and add ricotta, eggs, ½ teaspoon salt and remaining ¼ teaspoon pepper. Meanwhile, place matzos in a 9" x 13" baking dish. Pour over 6 cups of water. Add the remaining 1 teaspoon of salt. Let stand until smooth, about 2 minutes. Drain the matzah; dry baking dish. In the same baking dish, spread a third of the drained matza in an even layer. It may be necessary to break some parts for even coverage. Spread half of the ricotta mixture evenly over the matzos and sprinkle with ¼ cup Fontina. Repeat with the remaining matzot, ricotta mixture and Fontina, and finish with a layer of matzot. Sprinkle the remaining 2 cups of Fontina cheese evenly over the top. Bake until the cheese is melted and golden brown, about 45 minutes. Nuns' cookbook

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Pasta, Potatoes, and Rice Million Dollar Spaghetti Makes 6-8 servings 8-ounce thin spaghetti 2 pounds ground beef or turkey 2 24-ounce jars of spaghetti sauce (you probably won't use it all) 8 ounces room-temperature cream cheese ¼ cup sour cream ½ pound small cottage cheese 1 3 ⁄ cups chopped scallions 2 tablespoons chopped green bell peppers ½ cup grated Parmesan cheese

Cook the spaghetti and drain. Brown the ground beef and drain. Add the sauce and cook until desired thickness. Mix cottage cheese, cream cheese, sour cream, chives and paprika in a bowl. In a 9” x 13” pot, place half of the spaghetti and cover with the cheese mixture. Add the remaining spaghetti and spread the meat sauce on top. Cool. Remove from the refrigerator 20 to 30 minutes before baking. Bake at 350 degrees for about 40 to 45 minutes or until hot and bubbly. Sprinkle grated Parmesan on top. It can be frozen. Jerry Byrd

132

Pasta, Potato, and Rice Noodle Servings Marmaduke 6 ¼ cups onion, sliced 4 to 8 ounces fresh mushrooms, sliced 2 tablespoons butter 1 pound ground beef 3 tablespoons sherry wine 10½ ounces can beef broth 3 tablespoons lemon juice 1 teaspoon salt ¼ teaspoon garlic pepper salt ¼ pound medium noodles 1 cup sour cream chopped or dried parsley

Saute onion and mushrooms in butter. Add meat and fry. Add sherry, broth, lemon juice, salt, pepper and garlic salt. Simmer uncovered for 15 minutes. Add the uncooked noodles and cook for 10 minutes or until the noodles are tender. Add sour cream. Sprinkle with parsley and serve. Note: This recipe can easily be doubled, tripled, or quadrupled. If made ahead, it can be stored in an ovenproof dish and heated in a 325 degree oven until heated through. It can also be frozen, thawed and reheated. Jan Loeffler

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Pasta, Potatoes and Rice Pasta Express 4 servings Pasta of your choice (4 servings), cooked and drained (save ½ cup water) 2 cups sliced mushrooms 2 tablespoons olive oil 1 grated garlic clove 1 lemon, juice and zest 1 teaspoon salt 1 8 ⁄ teaspoons of white pepper 1 teaspoon of fresh thyme or ½ teaspoon of dried thyme ½ cup of pasta water 2 - 3 tablespoons of grated Parmesan cheese 1 teaspoon of fresh parsley

Cook the pasta in boiling water, then drain, reserving ½ cup of the water. Saute the mushrooms in oil, then add the remaining ingredients and mushrooms to the pasta. Serve in cream soup bowls with toasted garlic bread. Adapted from the television show "Nigella Express" by Edith Shepherd

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Baked Spaghetti with Pasta, Potatoes and Rice Serves 8 1 pound hamburger meat salt and pepper 4 cups shredded sharp cheddar cheese 1 cup macaroni and noodles or spaghetti Spaghetti sauce from a 26-ounce can

Cook spaghetti or noodles according to package directions and drain. Fry the hamburger meat in a pan with salt and pepper to taste; drain the fat from the meat. Put the cooked meat in the pot and add the spaghetti sauce. Simmer for a few minutes until heated through. Add spaghetti or cooked noodles to the meat sauce. Add 1 cup grated cheese. Pour mixture into a 9” x 13” pan lined with parchment paper and sprinkle with remaining grated cheese. Bake at 350 - 375 degrees for approximately 1 hour. This recipe goes the distance, but it can easily be reheated and sometimes tastes better the second time around! This can also be made ahead and cooked later. amy poole wrinkled

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Spaghetti Casserole with Pasta, Potatoes and Rice Serves 4 1 cup spaghetti 8 servings margarine 4 slices American cheese, shredded 1 cup shredded cheese 1 cup tomato sauce Pinch thyme Pinch oregano Pinch salt ½ cup Parmesan 15-ounce can diced tomatoes

Place ¼ of the first 8 ingredients in the sauce pan in the order listed. Repeat the layers in this order until the pot is full. Then pour canned tomatoes on top. Cover with grated Parmesan cheese. Bake at 325 degrees for 45 minutes. amber tanner

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Pasta, Potatoes, and Rice Clemenza Spaghetti Sauce To serve 4 ½ pounds lean ground beef, seasoned with salt and pepper ½ pound sweet Italian sausage, pureed 3 tablespoons olive oil 1 clove garlic, minced 16-ounce cans of peeled tomatoes 2 cans of whole tomatoes 6 ounces paste 1 cup dry red wine 1 tablespoon sugar

Shape meatballs from the minced meat and lightly fry them in a pan to keep their shape. Remove from heat and reserve. Yellow the sausage, remove excess fat and save. Cook garlic in olive oil and add tomato and tomato paste. Let it boil. Add sausage and ground beef. Add wine and sugar. Cook all day if you can, minimum 2 hours. This is the recipe that was used in the movie "The Godfather". member of the Church of Christ

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Spaghetti Pasta, Potatoes and Rice with Meat Sauce Serves 8-10 2 pounds ground beef 1 medium onion, finely chopped 2 cloves garlic, crushed 2 15-ounce cans tomato sauce 2 12-ounce cans tomato paste 2 packages Italian 1½ ounces food spaghetti-style sauce mix 3 cups water 1 tablespoon sugar 1 teaspoon oregano leaves 1 bay leaf 1 package spaghetti 1 cup grated Parmesan cheese

Cook and stir the ground beef, onion and garlic until the meat is golden brown and the onion is soft. Add the remaining ingredients, except the spaghetti. Cover; cook for 1 ½ hours, stirring occasionally. Cook the spaghetti according to the instructions on the package. Serve the sauce over the spaghetti. Mash the grated parmesan cheese. Karen Gunter

138

Pasta, Potatoes and Rice Servings for Vegetarian Lasagna 9 16-ounce Breakstone's or Knudsen Low-Fat Cottage Cheese 10-ounce package frozen chopped spinach, thawed, well drained 3 cups Kraft 2% milk Shredded low-fat mozzarella cheese, divided ½ cup Kraft 100% grated Parmesan cheese, divided 2 eggs, beaten 26-ounce jar spaghetti sauce, divided 9 lasagna noodles, cooked, drained

Preheat oven to 350 degrees. Mix cottage cheese, spinach, 2 cups mozzarella, 1/3 cup Parmesan and eggs. Arrange 1 cup spaghetti sauce, 2 lasagna noodles, and ½ cottage cheese mixture in a 13" x 9" baking dish. Repeat the layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese, and ¼ cup Parmesan cheese. Bake for 45 minutes. Let stand for 10 minutes before serving. Cindy Foster

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Vegetarian Spaghetti with Pasta, Potatoes and Rice Makes 6 16-ounce packages of spaghetti 1 cup chopped onion ½ cup chopped celery 1 teaspoon garlic powder 3 tablespoons vegetable oil 26-ounce jar meatless spaghetti sauce can chickpeas or 16-ounce chickpeas, rinsed and drained 14½-ounce can diced tomatoes with garlic and onion 1 teaspoon sugar ½ teaspoon salt ½ teaspoon dried oregano 1 bay leaf ¼ cup grated Parmesan cheese

Cook the spaghetti according to the instructions on the package. Drain the spaghetti. Meanwhile, in a large pan, sauté the onion, celery and garlic powder in the oil until soft. Add spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf. Bring to a boil; cover and simmer for 10 minutes. Discard the bay leaf. Pour the sauce and Parmesan over the spaghetti. From Quick Cooking 2006. Member of the Church of Christ

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Wednesday Night Pasta, Potatoes and Rice Z iti Serves 18 - 24 2 lbs ground beef, 93% lean 1 medium green pepper, finely chopped 1 medium onion, finely chopped 24 ounces cottage cheese 20 ounces shredded mozzarella cheese 1 2 3⁄ quarts of Paul Newman's marinara sauce 2 boxes of ziti noodles

Prepare the noodles according to the instructions. In a large oven, sauté the onion and pepper until translucent. Add ground beef; crumble and cook until golden brown. Keep away from heat. Add the cottage cheese, 16 ounces of mozzarella cheese, and the noodles to the pot. Mix well. Add 2 quarts marinara sauce; mix well. Pour into two greased 9” x 13” baking pans; top with remaining marinara sauce and mozzarella. Bake at 400 degrees for 30 minutes or until cheese is melted and golden brown on top. josie leaves

141

Pasta, Potatoes, and Rice Bourbon Sweet Potatoes Makes 8-10 servings 4 1-pound cans sweet potatoes ¼ cup bourbon 1 cup sugar ½ cup chopped walnuts ¼ cup butter 12 large milk marshmallows

Heat the potatoes in the juice. For drainage. Mash well. Add sugar, butter, whiskey and enough milk to get the consistency of mashed potatoes. Place in a buttered pot. Sprinkle walnuts on top. Heat to 350 degrees until bubbly, then top with marshmallows and toast. Gail Hobgood

Bishop Sweet Potato Casserole for 6 6 large sweet potatoes, boiled and mashed 3 eggs 2 teaspoons vanilla 1 cup sugar 1 cup evaporated milk 2 teaspoons cinnamon Topping: 1 cup chopped walnuts 1 stick butter 2 tablespoons flour 1 cup brown sugar

Mash the sweet potatoes until smooth; add sugar, eggs, vanilla and cinnamon. Add canned milk; mix well and pour into a greased pan. Mix nuts, butter, flour and sugar until crumbly; sprinkle the dressing over the potatoes. Bake at 350 degrees for 35 to 40 minutes. From Lisa Labud, administrator of the Episcopal Church of St. Thomas in Eustis, Florida The nuns' cook

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Pasta, potato and potato rice empanadas for 6 people 2 tablespoons onion, finely chopped ¼ cup butter 2 cups mashed potatoes 1 egg, lightly beaten ¼ cup all-purpose flour

In a 10-inch skillet, sauté onion in 1 tablespoon butter. Drain the onion and leave the fat in the pan. Mix onion, mashed potatoes and egg. Shape into six patties. Dip the fritters in flour. Add the remaining 3 tablespoons of butter to the pan. Heat over medium heat. Add the potato patties and cook for about 5 minutes on each side or until golden brown. Mashed potatoes from a packet can be used. From Better Houses and Gardens, 1984 Edith Shepherd

Red Potatoes Servings 6 6 medium red potatoes, sliced ¼” thick ½ package instant onion soup mix ½ cup water ½ cup melted butter

Combine the soup mix, water and melted butter. Arrange the potato rings and sauce in a greased pan. Bake, covered, at 350 degrees for 45 minutes. Jane Kinney

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Pasta, Potatoes, and Rice Rosemary French Fries Serves 6 4 small red potatoes 2 tablespoons plus ¼ teaspoon olive oil, divided into cooking spray 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary 1 teaspoon kosher salt

Preheat oven to 450 degrees. Peel the potatoes and cut them into ¼ inch wide strips. Dry with paper towels. Lightly coat a large baking sheet with cooking spray. Pour 2 tablespoons of olive oil over the potatoes; spread in one layer on a baking sheet. Bake for 35 to 40 minutes, until the potatoes are golden brown and crispy. Heat the rosemary with ¼ teaspoon of olive oil in a non-stick pan. Mix with potatoes in a bowl. Sprinkle with salt. edith shepherd

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Pasta, Potatoes, and Rice Sweet Potato Casserole 1 serving 6 to 8 ¾ cups butter 3 cups sweet potatoes (cooked) 2 eggs 1 cup sugar 1 teaspoon vanilla flavoring

Melted butter. Make mashed potatoes with ¾ cup of butter. Add the other ingredients. Mix the ingredients for the dressing and place on top of the potato mixture. Bake at 350 degrees until golden brown. judy de mott

Topping: 1 cup chopped walnuts 1 cup coconut 1 cup brown sugar ¾ cup butter 1 3 ⁄ cups flour

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Sweet potato pasta, potatoes and rice Serves 2 6 to 8 people 2 large sweet potatoes, about 3 cups mashed 1 cup sugar ½ teaspoon salt 3 eggs ½ cup butter ½ cup evaporated milk 1 teaspoon vanilla 1 cup coconut

Peel, chop and boil sweet potatoes until soft. Mash the sweet potato in a bowl. Add sugar, salt, eggs, butter, evaporated milk and vanilla. Mix well until smooth. Add coconut. Pour into a greased 9" x 12" baking dish. Mix the dressing (next 4 ingredients) and spread over the sweet potato mixture. Bake at 350 degrees for 30 minutes until the topping is golden brown. Tammy Borders

Topping: 1 3 ⁄ cups flour 1 cup chopped walnuts ½ cup melted butter ¾ cup brown sugar

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Pasta, Potatoes and Rice Sweet Potato Crisp Serves 8 3 cups baked and mashed sweet potatoes 1 cup white sugar 1 stick oil or melted butter 2 eggs, well beaten 1 cup milk 2 teaspoons sherry 1 teaspoon vanilla flavoring

Beat the sweet potato mixture and pour into a greased pan. Mix the dressing ingredients; pour potato mixture over and bake at 350 degrees for 35 minutes. Carmen Carpenter

Topping: 1 cup brown sugar 1 stick oil or butter, melted 1 3 ⁄ cups self-raising flour 1 cup chopped walnuts

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Crispy Pasta, Potatoes and Rice Souffle Serves 4 to 6 3 cups cooked sweet potato puree 1 cup sugar ½ teaspoon salt 2 eggs, lightly beaten 2½ tablespoons melted butter ½ cup milk 1 teaspoon vanilla

Mix the first 7 ingredients and pour into a greased pan. Pour over the crispy dressing. For coating, melt 2½ teaspoons of margarine or butter; add 1 cup brown sugar, 13⁄ cup all-purpose flour, and 1 cup chopped walnuts. Spread over the sweet potato mixture. Bake at 350 degrees for 35 minutes. Dear John

Topping: 2½ teaspoons margarine or butter 1 cup brown sugar 1 3 ⁄ cups all-purpose flour 1 cup chopped walnuts

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Pasta, Potatoes, and Rice Servings Twice Baked Potatoes 2 2 10-ounce baking potatoes Vegetable oil ¼ cup sour cream 2 tablespoons butter or margarine 2 tablespoons milk 1 tablespoon chopped scallions ¼ teaspoon salt Pinch of pepper 2 slices bacon, cooked and crumbled ¼ cups of shredded Cheddar cheese

Wash the potatoes, then rub the skin with vegetable oil. Bake at 400 degrees for 1 hour or until set. Allow the potatoes to cool to the touch. Cut a 1-inch strip along the top of each potato; Carefully remove the pulp, leaving the skins intact. Combine the mashed potatoes, sour cream, and remaining ingredients except the cheese in a small mixing bowl. Mix with an electric mixer on medium speed until the potato lumps disappear. Fill the crusts with the potato mixture. Bake at 350 for 15 minutes; sprinkle with cheese and bake for an additional 5 minutes. Gail Hobgood

149

Pasta, potatoes and rice Baked rice For 4 people 1 cup of rice ¾ cup of water 1 tablespoon of cooking oil ¼ cup of onion (optional) 1 stock cube (optional)

Combine the rice, water and oil in a large, covered pot. Remove. Place in the oven and bake for about 1 hour at 325 degrees. Check for doneness with a fork. The rice should be dry and separated into individual grains when ready. If necessary, cook longer. If desired, you can add chopped onions and soup. Adjust the amount of rice and water to the number of people. Carmen Carpenter

Brown rice for 4 people 1 small onion, chopped 1 stick of butter 1 large jar of sliced mushrooms 1 cup of white rice 2 cans of beef broth

Sauté the onion in butter until soft. Pour into the pot. Add mushrooms, rice and 2 cans of broth. Cover and bake at 350 degrees for 1 hour. Tammy Borders

150

Pasta, Potatoes and Rice Easy Rice Casserole Serves 6 1 stick butter or margarine, melted 1 cup white rice 1 can Campbell's French Onion Soup 1 can Campbell's Beef Soup 1 small jar or can sliced mushrooms 1 can water chestnuts (optional)

Mix all the ingredients and pour into the pot. Cover and bake at 350 degrees for 30 minutes. Remove and mix, then return to the oven for another 30 minutes, uncovered, to brown. Jerry Byrd

Cheese Fiesta Rice Serves 6-8 2 bags Success Rice 1 pound seasoned ground beef or sausage 15 ounces seasoned pinto beans, drained 10 ounces can diced soft tomatoes and green chiles 8 ounces pasteurized prepared cheese product with mild jalapeños and cilantro (Optional)

Prepare the rice according to the instructions on the package. Brown the beef or sausage in a medium pan. Drain the excess fat. Add green beans, diced tomato and cheese. Cook on low heat for 10 minutes. Add rice and heat. If desired, garnish with tomatoes and cilantro. joan bailey

151

Pasta, potatoes and rice Servings of rice with ginger and citrus 12 2 tablespoons canola oil 2 tablespoons fresh ginger root, peeled and grated ½ teaspoon ground cumin 4 cups water 2 cups basmati rice 2 teaspoons salt 1 lime, grated and juiced

Heat the oil in a large pot until hot but not smoking. Add ginger root and cumin and cook for 1 minute. Add water and let it boil. Add rice and salt. Reduce the heat and cook for 15 to 18 minutes until the liquid is absorbed and the rice is tender. Add lime juice and zest. From Stephanie Hiers Phyllis Hiers

Spanish rice For 4 people 3 slices of bacon, cooked until crispy and crumbly; fat reserve ½ cup white rice ½ cup chopped sweet onion 1 can diced tomatoes with chili, with liquid ½ can chicken broth salt to taste

Fry the bacon until it becomes crispy, wait for the fat. Drain and cool the bacon, then crumble it. Set aside. Cook the rice and onion until golden brown. Add tomatoes, chicken broth and salt. Cook over low heat for 20 to 25 minutes or until the rice is tender. Place crumbled bacon on top. Jennifer Carter

152

Pasta, Potatoes and Rice Cornbread: Sausage Gravy Serves 8-10 8-ounce bag of bread stuffing 8-ounce bag of Pepperidge Farm Cornbread Puffing 6 chicken-flavored bouillon cubes 4 cups boiling water 1 cup pecans 1 large onion, chopped 1 large green pepper, chopped 4 stalks celery, chopped ¼ cup melted butter or margarine 1 pound pork sausage 1 teaspoon poultry seasoning ½ teaspoon salt ¼ teaspoon pepper 4 beaten eggs

Mix the bread stuffing and cornbread stuffing together in a large bowl. Dissolve the bouillon cubes in boiling water; pour over the crumb mixture; add walnut pieces and mix well. Sauté onion, green pepper and celery in margarine until soft. Add to the crumb mixture. Brown sausage in a pan; for drainage. Mix the sausage and remaining ingredients into the crumb mixture. Spoon into a lightly greased 13” x 9” x 2” baking dish; bake at 350 degrees for about 45 minutes. Gail Hobgood

153

Pasta, potatoes and rice Southern rice dressing for 6 people 1 tablespoon oil 1 tablespoon flour 2 cups chicken broth 1 minced garlic clove 1 cup chopped chicken liver 1 cup ground beef 1 medium onion, chopped 2 tablespoons chopped parsley 4 cups cooked rice salt and pepper for taste

Make a sprinkling with oil and flour. Cook the roux over low heat until golden brown. Add broth, garlic and meat. Let it cook for 20 minutes. Add onion and parsley. Cook on low heat for 10 minutes. Mix with cooked rice and spices. Cook on low heat for about 10 minutes. Gail Hobgood

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Beef

Come, Lord Jesus, be our guest and bless these gifts that You have given. And bless our loved ones everywhere, And keep them in your loving care. Amen. Moravian blessing

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Beef Casserole ...................................Carmen Boatwright ... ......... 159 Beef curry ................................ Julia Ariail .......... . .................160 Steak Pudding ................ ...........Mary Lou McRae .. ...............161 Beef Stroganoff ............................. ... Gail Hobgood ......................162 Burgundy Beef and Noodles..... .....Susan T. Chamberlain .... ... ..163 Country Fried Steak ...............The Nuns Cookbook ..... ...164 German Gravy Pan ....... ... ..... ....Joan Bailey ................. .........165 Glazed Corned Beef ......... ..... ....Bonnie Hanson ............ .......166 The Governor's Meatloaf ................ .....Edith Shepherd ............. ......167 Burger Bar-B-Que... ............Joyce Dunmire ...... ...... ............167 Bunch of hamburgers .................. ..... ..... ............Amy Poole Creasy ..... ..........168 Heavenly Burger........... . .Joan Dear .. ............ ..............168 Marinated steak ..... ........... .Gail Hobgood. ...... ...................169

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Meatloaf with spinach..................Phyllis Hiers...................170 One dish Chili Mac .. ................ Gail Hobgood .................. .170 Oven Roasted Brisket........ ...Gail Hobgood............................. 171 Quick Beef Pie ........... .. .....Joan Bailey .......................... ...172 Roast Beef... ...... .. .............................Carmen Boatwright .... .......173 Rocky Mountain Brisket with Gravy for barbecue .. ........................Bonnie Hanson ..... ............ ... 174 Shepherd's Pie . ................................. Josie Parten ............... .. .....175 Stewed veal in Jerez .................. ........Member of the Church of Christ.. .....176 Steak and Peppers ..........................Sylvia Warrick .............. ...... ..177 Texas Hash...............................Katherine Mayer .......... 178 Beef Curry............. ............ ........Jane Kinney............ .. .....178

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Beef Casserole Serves 4 to 6 1 pound ground beef 2 tablespoons uncooked rice Salt and pepper to taste 1 large potato, diced 1 3 ⁄ cups chopped onions 1 3 ⁄ cups chopped green peppers 2 medium carrots, finely chopped 1 can tomatoes soup 1 can of water

Place the meat on the bottom of a well-oiled pot. Wash the rice and sprinkle it on top of the meat. Add spices, then potatoes, then onions and peppers with carrots at the end. Mix the tomato soup with water and pour over the other ingredients. Cover and bake for 1 hour at 350 degrees. Remove the lid and cook for another 15 minutes and fry. Carmen Carpenter

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Beef Curry Serves 8-10 3½ pounds beef tenderloin 1 cup flour 2 teaspoons salt 1 teaspoon curry powder (more to taste) ¼ pound butter (1 stick) 3 cloves garlic, minced 4 cups water 1 cup seedless raisins 2 firm, pitted apples , peeled and chopped 1 cup onion, chopped 1 cup sliced water chestnuts, drained 1½ pounds fresh mushrooms, sliced 2 cups cooked white rice, seasonings of your choice for garnish

Cut the meat into bite-sized pieces. Mix the flour, salt and curry powder in a double plastic bag. Put the meat in the bag, scoop out the meat by shaking it until all the meat is covered. Melt the butter and sauté the garlic in a large pan or in the oven. Add meat and fry. Add all other ingredients except rice and mushrooms. Cover. Reduce heat and simmer until tender, about 1 hour. Salt and pepper to taste. Add mushrooms and remove from heat. The mushrooms will cook when heated. This dish is best prepared in advance. Serve with rice and condiments such as hot sauce, chopped hard-boiled eggs, chopped tomatoes, shredded coconut, sherry-soaked raisins, chopped walnuts, chopped peanuts and chopped parsley. julia ariel

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Beef Steak Pudding Serves 4-6 Dough: 1½ cups flour ½ cup fat 1 teaspoon salt ½ cup flour Filling: 1 pound beef, cut into small pieces 1 onion, diced 2 celery stalks, diced 1 green pepper , spice cut into cubes

Roll the dough out on a floured pastry cloth (about 18” x 18” cotton muslin) to the size of a large plate. Put the filling in the middle. Wet the entire edge of the dough with water. Fold carefully, the top, the bottom, and then the sides. Press together. Gather the edges of the dough loosely under the crust, secure with a large safety pin, being careful not to pierce the dough. Boil a large pot of water with a small grate in the bottom (with the lid of the pot upside down if you don't have a small grate). Use a large kitchen fork to dip the pudding on a cloth into the water. Bring back to a boil. Cover tightly and cook on low heat for 3 hours. You can go out in the afternoon and dinner will be cooked when you get home. To serve, carefully remove from the water with a fork and place on a large serving platter. Unhook the fabric, unfold it and gently pull it out from under the pudding. What you have is a big dumpling. The liquid inside is juice that has been cooked from meat and vegetables. This is also good with chicken, but you want the pointy pieces facing the center. Mary Lou McRae

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Beef Stroganoff Servings 6 packages of 8-ounce noodles 2 tablespoons butter or margarine 1 pound ground beef 1 small onion, chopped 1 tablespoon flour 1 teaspoon dry mustard 1 teaspoon salt ¼ teaspoon pepper 8 ounces chopped mushrooms ½ cup sour cream (or cream)

Prepare the noodles according to the instructions on the label; for drainage. Add butter or margarine. Brown the ground beef and onion in a large pan and drain the fat. Then return the meat to the pan. In a small bowl, mix the flour, mustard, salt, pepper, mushrooms and their liquid until combined. Add mushroom mixture to ground beef and cook over medium heat until thickened, about 5 minutes. Add sour cream and heat, but do not boil. Serve over noodles. It takes about 30 minutes to prepare. Gail Hobgood

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Beef and Burgundy Noodles Serves 6 to 8 8-ounce packages of noodles ¼ cup butter 1 clove garlic, finely minced 1 pound mushrooms, thickly sliced 1½ pounds ground beef 1 teaspoon flour 8 ounces canned tomato sauce ½ cup burgundy wine 10 ounces beef broth salt and pepper 1 cup sour cream ½ cup grated parmesan cheese

Preheat oven to 375 degrees. Cook the noodles according to package directions; drain and reserve. Saute garlic and mushrooms in butter until golden brown. Add the ground beef and cook, stirring, until golden brown. Keep away from heat. Mix flour, tomato sauce, burgundy, broth, salt and pepper. Cook on low heat for 10 minutes. Mix the sour cream. In a lightly oiled 2-quart pan, layer one-third of each noodle-meat mixture. Repeat, overlapping twice. Sprinkle with parmesan cheese. Bake, uncovered, for 25 minutes. It freezes well. Susan t Chamberlain

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Country Fried Steak Serves 4 1 roast steak, diced and trimmed Salt Pepper 4 tablespoons flour Cooking oil 1 medium onion, sliced 2 beef bouillon cubes 2 cups hot water

Sprinkle the steak with salt and pepper and dredge in flour. Fry in oil in a pan. Remove to a heavy-bottomed pot with sliced onions. Dissolve the bouillon cubes in hot water. Put about 4 to 5 spoons of flour in the pan and fry, stirring constantly. Add the broth, stirring constantly until the mixture thickens. Add salt to taste. Pour over the steak and onion and simmer for 30 to 40 minutes. Nun's cook Virginia Rykard

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German Casserole Serves 4 2 cups (half an 8-ounce package) noodles 1 can (about 1 pound) sauerkraut, drained 1 pound ground beef 1 egg ½ cup sifted rye-cumin breadcrumbs ¼ cup milk 1 teaspoon salt 1 8 ⁄ teaspoon pepper 1 tablespoon butter 1 can (about 1 pound) stewed tomatoes

Preheat oven to 350 degrees. Cook the noodles and drain, following the directions on the label. Add drained sauerkraut. Lightly mix the ground beef with the egg, breadcrumbs, milk, salt and pepper until well combined. Form 24 balls. Fry in butter in a large pan; add the tomatoes. Place half of the noodle-sauerkraut mixture in an 8-cup baking dish; Place half of the meatball mixture on top. Repeat the layers; cover. Bake at 350°C for 45 minutes or until bubbles form in the center. joan bailey

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Glazed corned beef Serves 4 to 6 3 pounds of corned beef Water for basting the meat 4 bay leaves 4 small whole hot red chilies 3 broken cinnamon sticks 12 peppercorns 3 cloves of garlic, halved 1 large onion, sliced ½ cup brown sugar, packed ½ teaspoon ground cloves ½ teaspoon ground ginger ½ teaspoon dry mustard ¼ teaspoon celery salt ¼ teaspoon chopped cumin

Prepare a charcoal fire on the grill. Place the salted beef in a large pot and cover with water. Add the bay leaf, chili, cinnamon, peppercorns, garlic and onion. Bring to a boil; cover, reduce heat and simmer for 4 to 4½ hours or until meat is tender. Drain, then dry. Mix all the remaining ingredients and rub into the meat while the meat is still hot. Place in a rotating basket or on a skewer and let it rotate over a low charcoal fire for 1 hour. It can also be grilled directly over charcoal for 10 to 15 minutes per side. Note: Any meat that can be grilled over charcoal can also be grilled in a regular oven at 350 degrees. Bonnie Hanson

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Governor's Meatloaf Serves 6 1½-pound hamburgers 2 teaspoons prepared horseradish 5 tablespoons BBQ sauce 2 teaspoons yellow mustard ½ onion, chopped 1 egg 1 cup crushed Ritz crackers ½ cup shredded cheese

Preheat oven to 325 degrees. Combine all ingredients except cheese in a large bowl. Place in a greased ovenproof dish and form a loaf. Bake for 60 - 75 minutes. Sprinkle with grated cheese and bake for another 15 minutes, or until the cheese melts. By Melody Shepherd Marshall Edith Shepherd

Bar-B-Que Burger Serves 6 1-pound burger 1 onion, diced 1 tablespoon prepared mustard 1 tablespoon Worcestershire sauce 1 tablespoon vinegar ½ cup ketchup 2 tablespoons flour sugar if needed to thicken

Brown and onion burger. Add the other ingredients and let it boil. Before serving, a little thickener can be added. Serve with round rolls. Joyce Dunmire

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Hamburger Stack To serve 3 to 4 ½ pounds of hamburger meat 2 to 3 small or 1 large fries 1 can of English peas or green beans 1 tablespoon of butter

Press the raw hamburger meat into the bottom of the pan (no need to coat the bottom). Salt and pepper the meat. Cut the potatoes into slices and put them on top of the meat. Drain the peas or green beans and put them on top of the meat and potatoes. Add a few drops of butter to everything and add salt and pepper again. Cover and bake at 350 degrees for about an hour.

Heavenly burger for 6 to 8 meals

amy poole wrinkled

1 pound ground or ground beef 1 tablespoon butter or margarine 1 clove garlic or ½ teaspoon garlic powder 1 teaspoon sugar 1 teaspoon salt ½ teaspoon pepper 2 cups spaghetti sauce (Ragu Chunky Garden Style) 6 onion heads and tops, finely chopped package of 3 ounces cream cheese 1 cup sour cream ½ cup shredded cheese medium-hot 8-ounce package very thin egg noodles

Fry the beef in butter. Add spaghetti sauce and spices. Smooth cream cheese; mix with sour cream and chopped onion. Cook the noodles according to the instructions on the package. Cut the noodles, beef and cream, then repeat. Put grated cheese on top. Bake at 350 degrees for 30 minutes in the middle of the oven. Dear John

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Marinated flank steak for 3-4 people. 1½ pounds flank steak 1½ cups red wine ½ cup soy sauce (reduced salt) ¼ cup Worcestershire sauce 2 cloves garlic, minced 2 quarters of medium ginger, chopped 1 bay leaf Pinch of freshly ground pepper ½ pound mushrooms, sliced 2 tablespoons of butter

Prepare a charcoal or gas grill. Combine wine, soy sauce, Worcestershire sauce, garlic, ginger, bay leaf, and a pinch of pepper in a large Zip-Lock bag; add the steak and marinate for a minimum of 6 hours. Turn from time to time. Remove the steak from the marinade, and leave the marinade for basting and cooking sauce. Grill the steak about 5 inches from the coals for 3 to 5 minutes on each side. Bathe with marinade from time to time. While the meat is roasting, melt the butter in a pan and sauté the mushrooms for about 5 minutes. Add a cup of the preserved marinade. Let it boil. Reduce the heat and cook for 5 minutes. Drain the mushrooms and discard the marinade. Cut the steak diagonally across into ½-inch slices. Carefully place on a plate. Arrange the mushrooms on top. Gail Hobgood

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Spinach Meatloaf Serves 6 2 10-ounce packages frozen chopped spinach, thawed 1 pound lean ground beef ¾ cup onion, finely chopped 1 teaspoon salt ½ teaspoon pepper ½ teaspoon grated nutmeg ¼ teaspoon ground cinnamon 1 cup cooked rice (good brown or white) 2 eggs, lightly beaten One bowl of Chili Mac for 6 1-pound package ground beef 7-ounce package Macaroni Elbows 2.25-ounce package chili seasoning mix 2 cans beef broth 1 can Mexican-flavored stewed tomatoes

Preheat oven to 350 degrees. Cook the spinach according to the instructions and drain well. Mix spinach, beef, onion, salt, pepper, nutmeg, cinnamon, rice and eggs. Pack the mixture into a buttered loaf pan (9" x 5"). Bake for an hour or until set. Serve with tomato sauce or ketchup. Phyllis Hiers

Place ground beef in a plastic strainer over a 3-quart microwave-safe bowl; microwave on high for 6 minutes, stirring halfway through cooking time. Discard the drops. Place the macaroni in the bottom of the same bowl; sprinkle the meat and spice mixture over the macaroni. Pour beef broth and stewed tomato over the meat. Cover and microwave on high for 12 to 15 minutes, stirring 2 times during cooking or until macaroni is tender. Let the mixture sit, covered, for 5 to 10 minutes before serving. Gail Hobgood 170

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Oven-Roasted Brisket Serves 8 to 10 3- to 5-pound brisket Liquid smoke Worcestershire sauce Garlic Salt Onion Salt Celery Salt BBQ sauce, your favorite

Twenty-four hours before you plan to eat, place the brisket in a shallow baking dish, fat side down. Sprinkle liberally with liquid smoke, Worcestershire sauce and salt. Turn the roast with the fat side up and sprinkle that side with smoke, sauce and salt. Cover and refrigerate for up to 24 hours. Preheat the oven to 275 degrees. Add a little more Worcestershire sauce and cook uncovered for 2½ to 3½ hours. You can cover after 3 hours, then increase the heat to 250 degrees and cook longer until tender (another 2 hours or more). Trim the fat and cut the meat into thin strips. I skim off the fat from the roasting pan, then mix it with KC Masterpiece Original BBQ Sauce to serve with the beef. I also sliced the meat and topped it with BBQ sauce to serve with the buns. This also freezes well. To enjoy. I usually cook 2 roasts and freeze one in the sauce. Gail Hobgood

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Quick Beef Cake Serves 6 1½ pounds ground beef 1 egg 1 can or 1 packet onion soup mix 1 cup smooth breadcrumbs (2 slices bread) ½ cup milk (for meat mixture) 2 cups Bisquick mix 2 tablespoons chopped parsley 2 3 ⁄ cups of milk (for coating biscuits) 3 tablespoons of salad oil

Gently mix ground beef with egg, onion soup mixture, breadcrumbs, and ½ cup milk until well combined; pack into 9-inch square cake pan; Peel into a 15” x 10” x 1” gelatin pan. Bake the meatloaf in a 425 degree oven for 30 minutes or until well browned. While the bread is baking, mix the biscuit mix and parsley. Add 2/3 cup milk and salad oil at a time, mixing gently with a fork until combined. Press the mixture into the back of a greased 9-inch cake pan. Bake in the same oven as the meat for 15 minutes or until golden brown. Put the meat on a hot plate and put a biscuit on it. Cut into slices and serve, if desired, with vegetable soup sauce. (Recipe yields about 1½ cups sauce.) Heat soup with milk and pepper until hot.

Vegetable soup sauce: 1 can condensed vegetable cream 1/3 cup milk a few drops of red pepper

joan bailey

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Roast Beef for 6 servings 3-4 pounds of roast beef 2 - 3 tablespoons olive oil 1 cup BBQ sauce ½ cup apple cider ¼ cup brown sugar 1 tablespoon chili powder 1 teaspoon garlic powder 1 tablespoon Worcestershire sauce 1 teaspoon thyme 1 cup chopped onion ½ cup broth 1 tablespoon mustard

Fry the meat in olive oil in the oven. Add all other ingredients and stir to combine. Cover and cook at 300 degrees for 4 hours. Turn the meat every hour. Carmen Carpenter

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Rocky Mountain Brisket with BBQ Sauce Serves 6 1½ teaspoons salt 1½ teaspoons pepper 2 tablespoons chili powder 1 teaspoon crushed bay leaves 2 tablespoons liquid smoke 4 pounds brisket

Barbecue Sauce: 3 tablespoons brown sugar 14-ounce bottle of ketchup ½ cup water 2 tablespoons Liquid Smoke salt pepper 4 tablespoons Worcestershire sauce 3 teaspoons dry mustard 2 teaspoons celery seed 3 tablespoons butter ¼ teaspoon cayenne pepper

Preheat oven to 325 degrees. Mix salt, pepper, chili powder and bay leaf. Rub the meat thoroughly with liquid smoke. Place the meat, fat side up, in a large baking dish. Sprinkle the dry spice mixture on top. Cover tightly. Bake for 4 hours. Scrape the seasoning off the meat and slice it very thin crosswise. Serve with barbecue sauce. Combine all the ingredients for the sauce. Bring to a boil, stirring occasionally. Cook for 10 minutes. Serve with sliced breast. I'm good or on onion rings. Bonnie Hanson

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Shepherd's Pie Serves 8 to 10 2 tablespoons olive oil 1 onion, finely chopped 2 pounds ground beef 15 ounces can peas, drained 2 cups carrots, finely chopped 6 medium potatoes, cooked and mashed 2 cups salsa 1 cup cheddar cheese, grated salt and pepper to taste

In a deep pan or oven, heat 2 tablespoons of olive oil over high heat. Add onion and sauté. Add the meat and break it up with a wooden spoon. Season with salt and pepper, then cook for 10 minutes. If necessary, add water to prevent sticking. In the oven, cook the carrots in water until soft; drain and reserve. Transfer the meat to a 2-quart pan. Arrange the peas, carrots and sauce over the ground beef and top with mashed potatoes. Cook uncovered at 350 degrees for 20 to 30 minutes. Add the grated cheese and cook until it melts. Note: peas and carrots can be substituted for any cooked vegetable. josie leaves

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Sherry Braised Beef Serves 8 to 10 3 pounds of braised beef 2 cans of mushroom soup 1 can of water 1 package of dried onion soup mix ½ to ¾ cup dried sherry mushrooms (optional) 1 package of cooked noodles

Preheat the oven to 300 degrees. Mix all the ingredients except the noodles and pour them into a pot or an ovenproof dish. Bake for 4 hours at 300 degrees. If the mixture becomes too thick, add more wine or water. You can sauté mushrooms and add them 10 minutes before the end of cooking. Cook the noodles according to the instructions on the package. Serve the stew over the noodles. This can be cut in half and cooked on the stove top. Member of the Church of Christ

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Steak and Peppers Make 4 1-pound tender steaks, thinly sliced 1 large clove garlic, crushed ¼ cup butter or margarine 3 large onions, chopped 2 small green peppers, chopped ¼ cup dry sherry ¼ cup paprika, diced 1-2 tsp salt ½ teaspoon pepper 8 ounces angel hair spaghetti, cooked and drained 2 tablespoons vegetable oil ½ cup grated Parmesan cheese

In a large skillet, brown beef in garlic butter; Remove the meat to the hot spring. Add the onion and green pepper to the pan and cook until crisp. Add sherry, paprika, and spices; return the meat to the pan. Cover the spaghetti with oil and combine with the meat mixture. Top with parmesan cheese. Silvia Warrick

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Texas Hash for 4 servings 1 pound ground beef 1 large onion, chopped 1 large bell pepper, chopped 1 can tomatoes ½ cup uncooked rice 2 teaspoons salt 1 teaspoon chili powder 1 8 ⁄ teaspoons black pepper

Preheat oven to 350 degrees. Brown the meat in a large pan, breaking it up with a wooden spoon. Add pepper and onion; add the remaining ingredients and heat. Pour into a 2 liter baking dish and cover. Bake for one hour. From the Valdosta Daily Times by Katherine Mayer

Beef Curry for 4 1½ pounds braised beef ¼ cup flour 1 teaspoon salt ¼ teaspoon pepper 2 cups boiling water 3 cups chopped celery 1 teaspoon curry powder ¼ cup cold water

Mix flour, salt and pepper. Dip the meat in the flour mixture (when done, leave the remaining flour mixture); fry the meat in oil. Add boiling water. Cover and simmer for 35 minutes. Add the celery and cook for another 10 minutes. Add curry powder to remaining flour mixture; add ¼ cup cold water and mix well. Stir into the stew and cook for 5 minutes, stirring constantly, until the stew thickens. Serve over rice. jane kinney 178

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Praise be to God from whom all blessings flow; praise him all creatures below; praise him on high, host of heaven; Praised be the Father and the Son and the Holy Spirit. Amen. The blessing that is sung from the fourth verse of the 43rd song in the Bishop's hymnal

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Chicken Content

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Bronzini ............................................Irene Dodd.. . ... . .....................183 Capitol Chicken Casserole ............Susan T. Chamberlain ..... .... 184 Baked Dijon Chicken with Cheese .........Susan T. Chamberlain ..........185 King of Chicken ............ ..... . .........Joyce Dunmire .................186 Wild Chicken and Rice Stew .....Susan T. Chamberlain .... . .....186 Deluxe Chicken Breast ......................Carmen Boatwright .. .............. . .187 Chicken and broccoli lopsa ...Phyllis Hiers .................. ..188 Chicken, broccoli and rice lopsa .......... .................. Gail Hobgood .. .................... 189 Chicken Stew ..... .......................Jerry Byrd ......................... .. .........190 Captain of Chicken Country....... ..Gail Hobgood...................... 191 Chicken Delight................... ......Tammy Borders ..................192 Wonderful with chicken 1 .................. ............... Katherine Mayer .............. . ..193 Divan with Chicken 2 ............ ....................Bonnie Hanson ......... ... ......194 Divan Chicken – Easy .... ..............Sylvia Warrick............... .. .. .....195 Divine Chicken......... ........................Judy DeMott.... .. .............. ......196 Chicken Enchilada Casserole.........Katherine Mayer .............. ...197 Chicken Kiev. ...................................Sylvia Warrick............ .. . ... .198 Chicken or Beef Marsala ................Cindy Foster..................... . ......199 Chicken Stew.....................Jane Kinney... ........ ....... ..... ...200

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Chicken Parmigiana 1 ..................Natalie Gjertsen .................... .....201 Chicken Parmigiana 2. ......................Gail Hobgood............ .......202 Chicken Pie . .. ..................................... .....Joyce Dunmire ... .. .................202 Chicken pot pie .................. ......... . ...Susan Elliott .......... ..............203 Chicken Tetrazzini Casserole ...... ...Sally Nunn ..... ................ ......204 Creole Jambalaya ............ ............Gail Hobgood ............ ..........205 Easy Crock Lot Chicken with Gravy ..... ...Tammy's Edges .........206 Light Valencian paella .............Willa Valencia .............. .......207 grilled chicken ....... ......................Edith Shepherd ...... .............208 Las Posadas Creamy Chicken Enchiladas ..................Beth Baker ......... ..................209 Oven- Roast chicken. ...............Sylvia Warrick.....................209 Poppy Chicken ....... . ............Henrietta Barnes ............210 Baked Chicken with Smoked Orange Sauce .. .......... ... .........Edith Shepherd .................. 211 Chicken with South Beach Sauce ...... ......Phyllis Holland . .....................212 Stuffed Cornish Hens ...... .............. ...Sally Nunn ................................... .....212 Super Tostadas Rancheras........ .. .. .Joan Bailey ........................ ..213 Turkey Burgers .............. .. .. ............ Edith Pastor ............ .......214

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Bronzini Serves 8 six cooked chicken breasts (save the broth for cooking the chicken) 1 cup uncooked rice 2 packages frozen broccoli, thawed 1 cup herb croutons

Cook rice as directed, using chicken broth instead of water. Lightly salt the thawed and raw broccoli. (Fresh broccoli needs to be cooked a little beforehand.) Place the broccoli in the bottom of a 3-liter container. Place the chicken underneath with a thin layer of sauce on top. Bake for 30 to 35 minutes at 350 degrees uncovered. Cover with croutons. Return to the oven for 10 to 15 minutes, until the croutons are golden brown.

Sauce: 2 cans cream of chicken 1 cup mayonnaise 1 teaspoon curry powder (use 2-3 teaspoons to taste) 2 tablespoons lemon juice (use 3-4 tablespoons to taste) ½ to ¾ cup grated hot cheese

Irene Dodd

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Capitol Chicken Casserole for 4 servings

4 tablespoons butter 1 tablespoon oil 1 fried chicken, sliced 8 ounces fresh mushrooms, sliced 1 tablespoon flour 10¾ ounce can cream of chicken 1 cup dry white wine 1 cup water ½ cup whipped cream 1 teaspoon salt ¼ teaspoon tarragon ¼ teaspoon pepper Hearts 15-ounce can artichokes, chopped 6 scallions, chopped 2 tablespoons chopped parsley

Melt the butter and oil in a large pan. Add the chicken and sauté for 10 minutes or until golden brown on all sides. Transfer the chicken to a baking sheet or ovenproof dish. Saute the mushrooms in the same pan. Add flour; add broth, wine and water. Cook over low heat, stirring, until the sauce thickens. Add cream, salt, tarragon, pepper. Pour over the chicken. Bake uncovered at 350 degrees for 1 hour. Mix the artichoke hearts, spring onions and parsley. Bake for an additional 5 minutes or until the chicken is tender. It freezes well. Susan t Chamberlain

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Baked Dijon Chicken with Cheese Serves 6 to 8 1½ cups butter 1 clove garlic, minced 1 tablespoon Dijon mustard 1½ teaspoons Worcestershire sauce 4½ cups dry breadcrumbs 1¼ cups grated Parmesan cheese 1 cup shredded cheddar cheese ½ teaspoon salt ½ cup chopped parsley 12 chicken skinless breasts, stuffed thin

Preheat oven to 350 degrees. Melt the butter in a shallow pan. Add garlic, mustard and Worcestershire sauce and mix well. Cool down a bit. Mix the breadcrumbs, cheese, salt and parsley. Dip the chicken in the butter mixture and press both sides into the crumb mixture. Roll up the breast, fasten with toothpicks and sprinkle with the remaining crumbs. Place in a shallow baking dish and drizzle the remaining butter over the chicken. Bake for 1¼ hours, basting occasionally. It freezes well. Susan t Chamberlain

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Portions of royal chicken 4

1 pound cooked chicken olive oil salt pepper 2 cans low-fat, low-sodium cream of chicken 1 can evaporated milk ½ bag frozen peas pepper to taste

Rub the chicken with oil and salt and pepper. Mix with all other ingredients and cook in a pot over low heat for 2 hours or until heated through. Joyce Dunmire

Chicken and Wild Rice Stew Serves 6 to 8 1 whole fried chicken 1 pound fresh mushrooms, sliced 6 ounces Uncle Ben's Long Grain and Wild Rice ½ cup butter 1 cup sour cream 1 cup cream of mushroom soup 1 teaspoon curry powder

Cook the chicken - save the broth. Boneless chicken. Cook the rice according to package directions, using broth instead of water. Sauté mushrooms in butter. Mix chicken pieces, rice, mushrooms and other ingredients. Pour into a greased 2 liter Pyrex pan. Bake at 350 degrees for 25 to 30 minutes. It freezes well. Susan T. Chamberlain 186

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Deluxe Chicken Breasts for 4 4 chicken breasts 2 teaspoons salt ½ teaspoon black pepper ¼ cup flour ¼ cup lard 4 peeled carrots 1 can cream of mushroom soup ½ cup water

Mix salt, pepper and flour; hollow out the chicken breasts. Season and flour the chicken in fat over medium heat. When they are browned on both sides, add the mushroom soup and carrots. Cover. When steam appears, reduce the heat and cook for 30 minutes. Carmen Carpenter

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Chicken casserole with broccoli and curry For 4 to 6 meals

4 to 6 boneless, skinless chicken breasts 1 to 2 tablespoons olive oil 2 cans cream of mushroom soup (or any other "cream" soup) ½ cup Mazetti salad dressing (from the mayonnaise section at the grocery store) ½ cup mayonnaise 1 bag frozen broccoli florets, thawed 1 can chickpeas salt and pepper 1 teaspoon yellow curry any other seasoning you like 2 to 3 cups cooked rice 1 to 2 cups breadcrumbs butter

Cut the chicken into small pieces and fry in a pan with a little olive oil for 5-10 minutes on medium heat. Mix the soup, mayonnaise, dressing, curry powder, salt/pepper and spices in a bowl. Arrange the cooked rice, chicken, chickpeas and broccoli in a rectangular baking dish so that you have two layers each. Pour the soup mixture over the top and refrigerate for an hour (let the soup strain and combine into layers). Sprinkle with breadcrumbs and spread with butter. Bake at 350 degrees for 30-45 minutes or until hot and bubbly. If the top starts to brown too much, cover with aluminum foil. From Stephanie Hiers Phyllis Hiers

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Chicken, Broccoli, and Rice Stew Serves 4 to 6 1 whole chicken breast, cooked and cut into small pieces 10-ounce package frozen chopped broccoli, thawed 1 can cream of chicken cream ½ can water broth 1 3 ⁄ cups onion, chopped 4 ounce jar Cheez Whiz ¼ cup margarine or butter 1 cup Minute Rice, uncooked

Pollo

Preheat oven to 350 degrees. Combine broth, water, onion, cheese, and margarine in a 9" x 13" glass bowl. Heat in the oven until melted. Mix the mixture well, then add the rice, broccoli and chicken. Mix until well combined. Cover the tray with aluminum foil and bake for 30 minutes. Gail Hobgood

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Chicken pot for 6 to 8 pieces

3 to 4 cups cooked chicken, cut into pieces (I buy grilled chicken) 2 cans cream of chicken ½ cup mayonnaise ½ cup sour cream 1 can sliced water chestnuts, drained 1 8 ⁄ teaspoons curry powder (I use a little more) 1½ tablespoons Worcestershire sauce 2 tablespoons lemon juice 1 wrapper Ritz crackers, crushed and mixed with 1 stick melted butter or margarine 1½ cups grated Cheddar cheese

Place the chicken pieces in the pot. Mix the next 7 ingredients and pour over the chicken. Spread the grated cheese and top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes. Jerry Byrd

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Chicken Country Captain Serves 4 ¼ cups flour ½ teaspoon salt 2 tablespoons vegetable oil (a little more will be needed if using skinless chicken breasts) 2½- to 3-pound deep fryer, cut out. (I use 3 pounds of boneless chicken breast, cut into pieces) 1 cup sliced onion 1 cup chopped green pepper 2 minced cloves of garlic 1½ tablespoons curry powder (I use more) ½ teaspoon dried thyme 28 ounces canned diced tomatoes ½ can tomato water ½ teaspoon tabasco sauce hot cooked rice for 4

Mix flour and salt in a shallow bowl. Heat the oil in a deep frying pan over medium heat. Coat the chicken with the flour mixture; shake off the excess. Fry the chicken in heated oil. Withdraw and reserve. Add onion, green pepper, and garlic to pan; cook, stirring frequently, for 5 minutes or until tender. Stir in curry powder and thyme; cook for 1 minute. Add the tomatoes, water and Tabasco. Return chicken to pan; cover and reduce heat. Simmer for 25 minutes or until the chicken is tender. Serve over rice. Gail Hobgood

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Chicken delight for 4 to 6 meals

1 onion, chopped ¼ cup green pepper, chopped ½ teaspoon salt 2 tablespoons butter 8 ounces can sliced water chestnuts 4 ounces can mushrooms, drained 2 cups Uncle Ben's long grain and wild rice, cooked 1 8 ⁄ teaspoon pepper 1 can cream chicken or cream of mushroom soup 2 cups chicken, cooked and diced 1 cup sour cream 1 3 ⁄ cups milk ¼ cup chopped almonds 1 tablespoon dried parsley

Preheat oven to 325 degrees. Saute onion and pepper in butter. Mix with the other ingredients, except for the almonds and parsley. Spray a 2-quart pan with Pam or other spray. Pour the mixed ingredients into the pot. Sprinkle almonds and parsley on top. Bake for 35 to 40 minutes. Tammy Borders

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Chicken divan 1 serving 4 3 chicken breasts 1 head of broccoli 2 cans of cream of chicken 2 cups of shredded cheddar cheese

Cook the chicken; cut into small pieces; put on the bottom of the pot. Steam the broccoli for 5 minutes. Place over the chicken. Combine soups and cheese and pour over chicken and broccoli. Bake at 350 degrees until heated through and bubbly. Katherine Mayer

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Divan chicken 2 portions 4

2 10-ounce packages frozen chopped broccoli or 1 head fresh chopped broccoli 4 boneless chicken breast halves, cooked and cut into bite-size pieces 1 can condensed cream of chicken, undiluted 1 can condensed cream of mushroom, regular thinned ½ cup mayonnaise 1 teaspoon lemon juice 1½ cups shredded Cheddar cheese

Preheat oven to 350 degrees. Place the broccoli in the bottom of the baking dish. Place the chicken on top. Mix undiluted soups, mayonnaise and lemon juice. Pour over the chicken. Sprinkle cheese on top. Bake for 35 to 40 minutes until bubbly and lightly golden. Bonnie Hanson

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Divan Chicken - Easy serving for 6 to 8 3 cups cooked chicken, cut into small pieces 1 tablespoon lemon juice 1 cup sour cream 2 10-ounce packages frozen broccoli, cooked 1 cup mayonnaise 1 cup shredded cheddar cheese ¼ cup cheddar cheese

Preheat oven to 350 degrees. Boil the chicken and slice it. Mix sour cream, mayonnaise, 1 cup cheddar cheese and lemon juice in a bowl. Cook broccoli according to package directions; drain well. Spread the broccoli, chicken and cheese mixture in a 9” x 12” baking dish. Top with Cheddar cheese. Bake for 25 minutes. Silvia Warrick

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Chicken Divine Serves 6 2 10-ounce packages frozen broccoli, cooked 3 whole chicken breasts, cooked, boneless 2 cans cream of chicken 1 cup mayonnaise 2 tablespoons lemon juice ½ teaspoon curry powder 1 to 2 cups grated American or sharp Cheddar cheese ½ cups soft breadcrumbs 1 tablespoon melted butter

Place the cooked broccoli in a greased shallow baking dish, followed by the cooked boneless and skinless chicken. Combine the next 4 ingredients and pour over the chicken. Sprinkle cheese on top. Mix breadcrumbs and melted butter. Sprinkle cheese on top. Bake at 350 degrees for 25 to 30 minutes. judy de mott

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Chicken Enchilada Casserole Serves 4 2 cups cooked chicken, diced ½ cup chopped onion 2 tablespoons butter 2 tablespoons flour 8 oz. box sour cream 1 can sour cream 2 3 ⁄ cups grated cheese 8- to 6-inch flour tortillas 8 to 10 cherry tomatoes ¼ cup chopped scallions ¼ cup chopped black olives salt pepper

Preheat oven to 350 degrees. For the sauce, cook the chopped onion in butter until soft; Salt and pepper to taste. Stir the flour into the sour cream and add the onion. Add the soup. Cook until thick and bubbly. Remove from heat and add ½ cup of grated cheese. To make the stuffing, add ½ cup of the sauce (or more if needed) to the cooked chicken. Fill the tortillas with a spoon, roll them up and place them seam side down in a lightly greased glass baking dish. Pour over the remaining sauce. Sprinkle with the remaining cheese, tomatoes, spring onions and olives. Bake for 25 to 30 minutes. By Mary Carter Katherine Mayer

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Chicken Kievsky Serves 4 2 chicken breasts, divided ½ cup fine breadcrumbs 2 tablespoons grated Parmesan cheese 1 teaspoon chopped basil leaves 1 teaspoon chopped oregano leaves ½ teaspoon garlic salt ¼ teaspoon salt 2 3 ⁄ cups melted butter ¼ cup white wine ¼ cup chopped young onion ¼ cup chopped fresh parsley

Preheat oven to 350 degrees. Mix the breadcrumbs, Parmesan cheese, basil, oregano, garlic and salt. Dip the chicken breast in the melted butter; pour over the crumb mixture. Save the remaining butter. Place the chicken, skin side up, in an ungreased baking dish. Bake for 50 to 60 minutes or until the chicken is tender. Meanwhile, add the wine, green onions and parsley to the remaining melted butter. When the chicken is golden brown, pour the butter sauce over the chicken. Continue baking for 3 to 5 minutes. Serve with the sauce by spooning it over the chicken. Silvia Warrick

198

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Chicken or Beef Marsala Serves 2-3 1 pound chicken or beef ¼ cup flour 2 tablespoons butter ½ cup chicken broth ¾ cup Marsala wine salt pepper 4 ounces fresh mushrooms or 1 small can 1 tablespoon butter ½ cup mozzarella cheese

Preheat oven to 450 degrees. Roll the meat between two pieces of plastic film and add it to the flour. Brown in butter and remove from the pan. Add the chicken broth and Marsala wine to the pan with the fat. Cook for 10 minutes; Salt and pepper to taste. Sauté mushrooms in butter in a separate pan. Put the meat in the pot and put a layer of mushrooms on top of the meat. Add the sauce from the pan. Bake for 15 minutes. Before serving, sprinkle with mozzarella and heat until the cheese melts. Adapted from a recipe by Grace Griffith Cindy Foster

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Chicken with stew For 6 to 8 pieces

2 tablespoons of oil 3 pounds of boneless, skinless chicken pieces 1 cup of onion, sliced 2 tablespoons of paprika 2 cloves of garlic, minced ½ teaspoon of thyme ½ teaspoon of salt ¼ teaspoon of pepper ½ cup of chicken broth ¼ cup of dry white wine 2 tablespoons of white wine vinegar 1 tablespoon of tomato puree 2 teaspoons of flour ½ cup of sour cream

Heat the oil in a pan; brown the chicken pieces. Remove the chicken from the pan and set aside (covered to keep warm). Add onion to pan; cook, stirring constantly, 4 to 5 minutes or until lightly browned. Reduce heat to low; add paprika and garlic. Cook, stirring constantly, for 3 minutes. Add thyme, salt and pepper. In a small bowl, combine the broth, wine, vinegar, tomato puree and flour, stirring until the flour is dissolved. Add to the onion mixture in the pan and continue to stir with a whisk over medium heat until it boils. Add the browned chicken pieces. Reduce the heat to low, cover and cook for 30 minutes, basting the chicken occasionally. Transfer the chicken pieces to a plate. Whisk the sour cream into the pan juices, then pour over the chicken. Jane Kinney

200

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Chicken Parmesan 1 serving 4 servings 1 clove garlic, crushed about ½ teaspoon 1 3 ⁄ cups butter or margarine, melted 2 tablespoons sour cream 1 cup Ritz crackers, finely crushed - 1 wrapper 1 3 ⁄ cups Parmesan cheese 2 tablespoons fresh parsley, finely chopped ( optional) ¼ teaspoon pepper 4 boneless and skinless chicken breasts

Preheat the oven to 400 degrees. Mix garlic, butter and sour cream in a shallow bowl. In a separate plate, mix the cracker crumbs, parmesan cheese, parsley and pepper. Place the chicken between two pieces of plastic wrap; pound to a uniform thickness of ¼ inch. Cut the breasts in half if they are too big. Dip each breast in the butter and sour cream mixture; sprinkle with cookie crumbs. Place the chicken on a shallow, lightly greased baking sheet, being careful not to overcrowd the sheet (use an extra sheet if necessary). Bake uncovered for 20 to 30 minutes, until baked and golden. Josie Parten Natalie Gjertsen

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Chicken Parmesan for 2 6 6 half a boneless, skinless chicken breast ½ cup Parmesan cheese ¼ cup Italian-style breadcrumbs 1 teaspoon dried oregano 1 teaspoon parsley ¼ teaspoon paprika ¼ teaspoon salt ¼ teaspoon black pepper

Preheat the oven to 400 degrees. Wash and dry the chicken. Mix all other ingredients in a shallow bowl. Spray chicken with Pam or other vegetable spray. Add the dry ingredients. Place in a shallow baking dish and bake for 20 to 25 minutes until clear. Gail Hobgood

Chicken Pie Serves 6 1 can cream of mushroom 1 can cream of chicken ¾ bag Tyson Chicken Nuggets 1 bag frozen mixed vegetables 4 ounces sour cream 2 Pillsbury pie pans

Preheat oven to 350 degrees. Mix soups, chicken, vegetables and sour cream. Fill a no-bake pie crust, then place the second crust and crimp the edges. Cut 5 or 6 slits in the top dough. Bake at 350 degrees for 40 minutes or more. Observe the edges of the cake base. If they brown too much, cover the edges with foil. Joyce Dunmire 202

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Chicken Pie Serves 4 1 chicken, cooked and boneless 2 eggs, boiled, diced ½ cup frozen English peas 8 ounces sliced mushrooms in a jar ¾ cup chicken broth 1 can cream of chicken, celery, or mushroom soup

Put the chicken, eggs, peas and mushrooms in the pot. Pour the broth and broth over the mixture, then spread it out. Season with salt and pepper. Melt the margarine in a separate bowl. Mix flour and milk. Pour over the chicken. Bake at 350 degrees for 45 minutes. Susan Elliott

Topping: 1 stick of margarine ¾ cup of milk 1 cup of self-raising flour

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Tetrazzini casserole with chicken for 6 meals

3½ pounds chicken water to cover ½ onion, sliced and diced celery leaves ½ carrot salt pepper 2 cups pasta with noodles ¼ cup chopped green pepper 1 8 ⁄ teaspoon black pepper 1 cup chicken broth ¼ cup bell pepper, chopped ½ onion chopped 3 cups cooked chicken 4 ounces can mushrooms 1 can cream of mushroom gravy 1 teaspoon salt 1 3⁄ pounds sharp cheddar cheese, grated (divided)

Cook the chicken with onions, celery, carrots, salt and pepper. Cook until soft. Let it cool. Bone and cut into pieces. Cook the noodles according to package directions, then drain. Cook the green pepper and onion gently in the broth until soft. Add the rest of the ingredients to the soup. Add noodles and cheese. Pour into a pan and sprinkle with reserved cheese. Adapted from Sally Nunn Nuns Cookbook

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Creole Jambalaya Serves 6 1 large onion, chopped 4 ribs celery, chopped 1 large bell pepper, chopped 1 tablespoon fresh parsley, chopped 1 clove garlic, chopped 1 tablespoon butter or margarine, melted 28-ounce tomatoes, drained and chopped 32 cans ounce beef broth, undiluted 1 tablespoon dried whole thyme 1 tablespoon chili powder 1 tablespoon Creole seasoning ½ teaspoon pepper 2 cups cooked ham, diced 1 pound beef sausage, cut into ¼-inch cubes 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces, cooked separately and topped with ham 2 cups uncooked long-grain rice

Sauté the first 5 ingredients in butter in a high oven until the vegetables are soft. Add the tomatoes and the next 8 ingredients. Bring to a boil; add the rice. Cover, reduce heat and cook for 25 minutes. Alternative cooking method: After you put all the ingredients in the oven, you can cook in a 350 degree oven for about 1 hour until the rice is cooked. Gail Hobgood

205

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Easy Crock Pot Chicken Gravy for 4 servings

4 boneless, skinless chicken breasts 32 ounces salsa, medium or mild 1 can drained corn 1 can black beans, drained whole wheat tortillas

Put all the ingredients in a clay pot. For easier cleaning, spray with a light layer of non-stick cooking spray. Cook on low heat for 6 to 8 hours. Thirty minutes before serving, slice the chicken and return it to the pot. When they are ready, fill the tortillas and add spices as desired. Tammy Borders

Optional extras: sour cream, guacamole, green salad, tomato, diced cheese, sliced

206

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Easy Paella Valenciana Serves 6 meats from one cooked chicken 10-ounce package real yellow saffron rice 2 cups chicken broth 1 cup frozen peas 1 package sliced fresh mushrooms 1 can chopped bell pepper 2 hard-boiled eggs, sliced ½ teaspoon garlic salt

Cook the rice in the chicken broth according to the instructions on the package for about 15 minutes. Add the mushrooms, peas and chicken, heat the rice until it boils and let it cook gently for another 5 minutes. Place sliced boiled eggs, paprika, chorizo slices on top, if desired, and salt and garlic. Put the lid back on and cook for another 3 to 4 minutes. Serve in a large bowl or paella. Put the clams or mussels on the side. Villa Valencia

Optional 1 dozen steamed chorizo de clams or mussels, cooked and sliced in spicy sauce to taste

207

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Grilled chicken makes 4 4 boneless, skinless chicken breasts Bunch of fresh dill Bunch of fresh parsley Juice of 1 lemon Salt and pepper ¼ cup olive oil

Butterfly chicken breast. Process dill and parsley with oil until finely chopped. Add the chicken, handful of processed herbs, lemon juice, salt and pepper to a large plastic ziplock bag. Massage well and place in a container on the counter for only 1 hour. Then remove from the marinade, being careful not to remove the herbs from the chicken. Remove the marinade and grill the chicken for 6 minutes on each side. From the Edith Shepherd TV show "Cooking for Real Eating"

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Pollo

Las Posadas creamy chicken enchiladas for 4 people

2 large onions, thinly sliced 2 cups cooked chicken, diced 1 red bell pepper, diced 6 ounces cream cheese, diced 2 tablespoons butter 1 package flour tortillas 1 large can of green enchilada sauce 8 ounces or more Monterey Jack cheese, sliced to taste

Cook the onion in butter in a wide pan over medium heat for 20 minutes. Stir often to prevent the onion from burning. Remove from heat and add chicken, red pepper and cream cheese; stir gently to combine and season with salt. Spray the pan Pam. Pour about 13⁄ cup filling into the center of each tortilla and roll up. Place the enchiladas, seam side down, on a baking sheet. Continue until the pan is full. At this point, you can cover and refrigerate. Preheat oven to 375 degrees. Top quality enchiladas with green enchilada sauce and Monterey Jack cheese. If it is in the refrigerator, bake for 30 minutes, covered for 15 minutes, remove the foil and bake for another 15 minutes. If not in the refrigerator, bake uncovered for 20 minutes.

Chicken baked in the oven for 4 portions

what a panadero

1 tablespoon brown sugar 1 teaspoon salt 4 tablespoons vinegar 1 tablespoon mustard 2 tablespoons Worcestershire sauce ½ to 1 cup tomato sauce 1 tablespoon vegetable oil favorite skinless chicken pieces

Preheat oven to 350 degrees. Mix all the ingredients. Dip the chicken in the sauce and put it in the pot. Pour the remaining sauce over the chicken and cover. Bake for 1½ hours. Silvia Warrick

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Chicken with poppy seeds Makes 6 to 8 servings 8 ounces sour cream 3 cans cream of chicken 4 cups cooked chicken, cut into bite-size pieces 1 can water chestnuts, sliced and drained ½ sleeve Ritz crackers, crushed 1 stick butter, melted (or margarine) 1 up to 2 teaspoons of poppy seeds

Preheat oven to 350 degrees. Mix sour cream and soups. Place chicken in a 9” x 13” baking dish. Slice the water chestnuts over the chicken. Pour over the soup mixture. Top with Ritz crackers, drizzle with melted butter and sprinkle with poppy seeds. Bake for 30 to 40 minutes until golden and bubbly. Henrietta (Hank) Barnes

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Grilled Chicken with Smoked Orange Sauce Serves 6 to 8 Cooking spray 8 boneless, skinless chicken breast halves (5 or 6 ounces) 3 slices bacon, cut into 3-inch pieces Kosher salt Freshly ground black pepper 25.5 jars ounces Publix brand orange marmalade 1½ tablespoons low-sodium soy sauce 1½ teaspoons liquid smoke

Pollo

Preheat the oven to 400 degrees. Coat a large baking sheet with cooking spray. Salt and pepper the chicken all over. Place the chicken in the prepared dish, place a slice of bacon on each breast and set aside. In a medium bowl, mix the orange marmalade, soy sauce and liquid smoke. Mix until combined. Pour the mixture over the chicken. Grill for 35 minutes, until the chicken is cooked. Serve with the collected juices on the side. Do not overcook. Leftovers can be used in salads or as a filling for tacos. edith shepherd

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South Beach Salsa Chicken Serves 4 to 6 3 tablespoons chili powder 1 tablespoon cumin 1 pound boneless or breastless chicken breasts, cut into 1-inch pieces ¼ cup olive oil 1 cup salsa ½ cup sour cream 1 head lettuce, chopped

Mix the chili powder and cumin in a shallow bowl. Add the chicken, turning to coat. Heat the oil in a large non-stick pan and sauté the chicken for 5 to 7 minutes until done. Remove from the container and keep warm. Pour the sauce into the pan, cook on medium heat, stirring until it heats up and thickens a little. Combine lettuce, chicken, salsa and sour cream in a large bowl. Phillis Netherlands

Stuffed Cornish Hens Serves 4 4 Cornish Hens 1 box Uncle Ben's Original Wild Rice, cooked 2 cups water 1 bell pepper, diced 2 celery stalks, diced 1 medium onion, diced 1 can mushrooms 1 small bottle cooking oil with pepper

Preheat oven to 350 degrees. Prepare the rice according to the instructions. Sauté diced pepper, celery and onion until soft. Add fried vegetables, peppers and mushrooms to the rice. Rub the oil on the chickens. Stuff the chicken with the rice mixture. Place in a baking dish and spray every 20 minutes. Bake for 1 hour and 15 minutes until the juice runs clear. From Sally Nunn Nuns Cookbook 212

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Super Tostada Rancheros Serves 4 to 6 15½-ounce cans refried beans, hot 6 tostada shells, hot 2 cups diced cooked chicken ¾ cup Hidden Valley Original Buttermilk Dressing 1 cup sharp cheddar cheese, sliced grated scallions (optional) tomatoes diced (optional)

Spread about ¼ cup refried beans on each tostada shell. Mix chicken and dressing; divide evenly among the toasts. Sprinkle with cheese; garnish with onions and tomatoes if desired. Cut the toast into quarters and serve. joan bailey

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Turkey burgers for 4 to 6 servings

1 pound ground turkey 2 eggs, mixed with a fork ½ cup Panko breadcrumbs 1 teaspoon balsamic vinegar ½ teaspoon garlic powder 1 teaspoon fresh parsley, finely chopped 1 teaspoon oil

Mix all the ingredients gently. Make patties and place them in 1 teaspoon of oil over medium heat, lightly browned on each side, then bake them in the oven for about 5-6 minutes at 350 degrees. Serve with sweet potatoes and halved cherry tomatoes and mixed berries for dessert. edith shepherd

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Bless us, Lord, and bless these gifts of yours that we will receive from your generosity, through Christ our Lord. Amen. the traditional Roman Catholic blessing

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Baked Catfish Fillets ....................Frances Bryan .................... ..219 Baked Seafood s with artichokes .....Frances Bryan ..................219 Catfish Casserole .......... ........ .. .. ........Member of the Church of Christ........220 Crab Cakes with Chives ............ ...Edith Shepherd .... .. ...........221 Crab Casserole............... ..............Carmen Boatwright ..... .......222 Deviled Crab .................. ...............Carmen Boatwright ..... .....223 Fish Amandine .................. .............Tammy Borders. ............224 Fish and chips ............................... . ..Mary Lou McRae .................224 Salmon with Almonds ..................Debbie Saeger . ...................225 Newburgh Scallops.....................Carmen Boatwright .... .......225 New Orleans style scallops with mustard ................................. .. Edith Shepherd ..................226 Seafood and Pasta ....................... .. ... .Wayne Ellerbee ..................227 Ultimate Seafood Casserole ...........Judy DeMott ..... ... ............227 Sea Island Shrimp .................Edith Shepherd ........... ... .228 Shrimp and artichoke casserole ...Willa Valencia ...................... ..229 Shrimp and semolina ....... .... ...............Phyllis Hiers ................ ...... ...230 Shrimp Pie and onion ... ...............Edith Shepherd ................ ....231 Criollo shrimp ..... ..... ..................Carmen Boatwright .......... ..232 Regal Shrimp . ................................Carmen Boatwright ............233 Prawns with garlic . .................................Julia Ariail ............... .... .........233 Shrimp with feta and dill ................Edith Shepherd ............. ... .. ...2. 3. 4

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Baked Catfish Fillets Serves 4 ½ cup plain yogurt ½ cup mayonnaise ½ package ranch dressing mix 1 can fried onions, crushed 1 pound fresh catfish

Mix yogurt, mayonnaise and ranch dressing mix. Place it on a flat plate and leave a little to pour a spoon over the fish when it is baked. Place the onion on a flat plate. Dip the fish in the sauce and then in the onion. Bake in an ungreased sheet pan at 350 degrees for 20 to 25 minutes. Serve with the remaining sauce. Francis Bryan

Baked Seafood with Artichokes Serves 8 3 tablespoons butter 3 tablespoons flour 1 quart milk 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 2 tablespoons tomato sauce 1 tablespoon sherry 1 cup hard cheese 2 pounds shrimp or cooked crab 14 ounces artichokes, sliced breadcrumbs

Make a cream sauce from butter, flour and milk, stirring in a saucepan until it thickens. Add Worcestershire sauce, lemon juice, tomato sauce, sherry and cheese. In a greased 11” x 7” pan, layer shrimp or crab, artichokes and cream sauce, followed by cream sauce. Sprinkle breadcrumbs on top and bake at 400 degrees for 20 minutes. Francis Bryan

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Catfish casserole to serve 4 packages catfish nuggets 1-2 6 ounce containers Plain yogurt Parmesan cheese 1 package stove top dressing

Place the catfish nuggets in the baking dish. Cover completely with yogurt. Cover the yogurt with Parmesan cheese (amount to taste). Sprinkle everything with dry Stove Top Dressing. Bake covered for 15 minutes. Uncover and bake for an additional 10 to 15 minutes to brown the top. Note: The amount of yogurt depends on the amount of catfish and the number of people to serve. (Fresh raw catfish nuggets can be purchased by the pound at the fish market in the grocery store or in frozen packages.) Member of the Church of Christ

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Crab Cakes with Chives Serves 6 4 egg whites 1 egg 6 tablespoons chopped fresh chives 3 tablespoons all-purpose flour 1 to 2 teaspoons hot sauce 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon pepper 4 cans 6 oz crabmeat, drained, in flaked, crusts removed 2 cups panko breadcrumbs 2 tablespoons canola oil

In a large bowl, lightly beat the egg whites and egg. Add chives, flour, hot sauce, baking powder, salt and pepper. Mix well. Add crab meat. Cover and refrigerate for at least 2 hours. Place the breadcrumbs in a shallow bowl. Pour ¼ cup crab mixture into crumbs. Cover gently and shape into six ¾-inch-thick patties. In a large nonstick skillet, cook crab cakes in batches in oil over medium-high heat for 3 to 4 minutes on each side or until golden brown. Note: Shape the crab mixture into approximately 24 smaller appetizer cookies. Serve with a salad for a light meal or as an appetizer. From light and delicious Edith Shepherd

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Crab casserole for 4 meals

¼ cup paprika, finely chopped ¼ cup scallions, finely chopped ¼ cup Hellman's mayonnaise 1 tablespoon lemon juice ¼ teaspoon seasoned salt ½ teaspoon garlic powder pinch cayenne pepper 6 ounces crabmeat or 2 3-ounce cans 1 egg, well beaten 1 cup seasoned breadcrumbs, divided ½ into batter, ½ for top 3 tablespoons unsalted butter (for crab cake option)

In a bowl, mix paprika, onion, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Add crabmeat, beaten egg and ½ cup breadcrumbs. Pour into a buttered pot. Cover the top with ½ cup breadcrumbs. Bake until lightly golden at 350 degrees for 20 to 25 minutes. Crab cakes can also be made from this mixture. Divide the crab mixture into 4 balls. Roll the balls in ½ cup of the breadcrumbs you used for the top of the pot. Flatten balls to about 1” to form crab cakes. Melt 3 tablespoons of unsalted butter in a skillet over medium heat. Fry the crab cakes for 3 to 4 minutes on each side until golden brown. This recipe can be doubled to use fresh crabmeat. Carmen Carpenter

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Devil Crab Makes 2 large or 4 medium servings 4 tablespoons butter, melted 12 crackers or ½ cup breadcrumbs ½ pound fresh crab meat ¼ cup finely chopped red or green pepper ¼ cup finely chopped onion ¼ cup finely chopped celery 1 tablespoon chopped fresh parsley 3 tablespoons Hellman's mayonnaise ½ teaspoon dry mustard 1 tablespoon Worcestershire sauce 1 teaspoon Old Bay seasoning or more to taste 1 tablespoon lemon juice ½ teaspoon salt pinch of cayenne pepper 2 eggs, well beaten with 1 tablespoon milk 1 tablespoon sherry

Melted butter. Crush the crackers very finely. Pour the butter over the cookies and set aside for later. Chop the onion, celery, pepper and parsley. Place in a blender cup. Add the crab meat and all the spices. Add mayonnaise and egg beaten with milk and sherry. Leave 4 tablespoons of biscuit crumbs; add the rest to the crab mixture. Mix. Butter dishes or crab shells. Fill with crab mixture; sprinkle with biscuit crumbs. Bake at 350 degrees for 25 to 30 minutes. Carmen Carpenter

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Amanda's fish for 12 meals

2 tablespoons butter 2 teaspoons lemon juice 4 to 5 pieces of tilapia or flounder (about 1 pound) ¼ teaspoon salt 1 cup milk 1 cup Italian breadcrumbs ½ cup sliced almonds 2 tablespoons butter, sliced lemon Fish and Chips Makes 12 battered fish fries: 1 large teaspoon of baking soda 4 cups of flour water 24 torch fillets 6 large potatoes cut into thin slices Frying oil

Melt half the butter in a pan. Add lemon juice. Salt the fish and dip it in milk. Cover with Italian breadcrumbs. Lightly fry on medium heat in butter until both sides are golden brown. In a separate pan, cook the almonds in butter until they are toasted. Pour over the fish. Garnish with lemon slices. Tammy Borders

Knead the dough, mix soda, flour and enough water, add slowly until you get a thick cream. Dip the fish, holding one end between your thumb and forefinger, in the batter. Slide into hot, hot, deep fat. Let the fish cook until it floats. Flip and cook until golden brown. Drain on paper. Cook the potatoes in the same fat or in another pan at the same time. Drain the fat, save for another time. This batter recipe is good for frying almost anything. Mary Lou McRae 224

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Almond Salmon To serve 4 to 6 ¼ cups slivered almonds, toasted 2 tablespoons butter 1 small onion, chopped Juice of one lime 4 4- to 6-ounce salmon fillets Salt and pepper to taste

Sprinkle the salmon with salt and pepper. Line a baking dish with aluminum foil and spray the rack with Pam. Grill the salmon for 10 minutes until done. Sauté the onion in butter until golden brown and add lime juice. Sprinkle the onion mixture over the salmon and sprinkle with almonds. This is so easy and delicious! Debbie Saeger

Newburg Scallops Serves 4 1 pound scallops, drained or, if frozen, thawed and drained 1 tablespoon butter 1 teaspoon minced garlic 1 teaspoon Old Bay Seafood Seasoning 10¾ ounce can cream shrimp, undiluted ¼ cup cooking sherry 3 ounce of linguine noodles with cream cheese, cooked

Place the butter in a large sauté pan. Add the chopped garlic and cook over medium heat. Add scallops. Sprinkle with seafood seasoning. Cook, stirring occasionally, for 2 minutes. Add broth, sherry and cream cheese. Mix until combined and smooth. Reduce the heat and cook for 4 to 5 minutes. Serve over linguini noodles cooked according to package directions. In a hurry? Cook the butter, garlic, scallops and spices according to the instructions. Add 1 container of prepared alfredo sauce and sherry. Cook and stir until combined about 4-5 minutes. Carmen Carpenter 225

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Scallops with New Orleans style mustard

Scallops (large scallops), 3 per person ½ piece of bacon per scallop salt white pepper New Orleans style mustard Toothpicks dipped in water

Use non-stick spray on the pan. Cook bacon pieces until medium-rare over medium heat; Remove to paper towels to drain. You can make the bacon on a rack on a cookie sheet in the oven. Make sure the scallops are completely dry. Salt, pepper and dip them in mustard, then wrap them with ½ slice of partially cooked bacon and fasten them with toothpicks soaked in water so they don't burn. Place everything on a foil-lined baking sheet sprayed with non-stick oil and bake for 7 to 8 minutes (or until the bacon is crispy). edith shepherd

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Seafood and Pasta Serves 4 1 can Rotel tomatoes 8 oz package cream cheese l pound cooked frozen shrimp shrimp parmesan pasta

Heat the tomatoes and cream cheese until melted and mixed. Do not cook. Add the prawns. Cook, but do not boil, over low heat until the shrimp are melted and hot. Serve over angel hair pasta topped with Parmesan cheese. Serve with bread and salad. Note: Andoille sausage, scallops and chicken can be combined or used separately. This is a really fun and versatile recipe.

A premium seafood pot yields 12 - 16

Wayne Ellerbee

2 pounds cooked and peeled shrimp 2 pounds lump crabmeat (I usually only use 1 pound) 2 pounds sautéed scallops 1 box Rice-A-Roni chicken 1 cup sour cream 1 cup mayonnaise 1 cup grated cheddar cheese

Cook and peel the shrimp. Cook the Rice-A-Roni according to the instructions on the box. Mix the sour cream and mayonnaise with the Rice-A-Roni, then add all the seafood and mix. Place in a 9" x 13" pan or any 3 quart pan. Sprinkle with cheese and bake at 350 degrees for 30 minutes. This is a complete meal when you add salad and dessert. (Note: I've found that if you use frozen scallops, which I always do, a lot of liquid forms when you sauté them; pour off most of that liquid.) From Sue Cox's recipe in the Valdosta Junior Service League Tasters Luncheon cookbook. Judy Mott 227

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Sea Island Shrimp Serves 10-12 5 pounds medium shrimp 5 medium sweet onions, sliced 2 cups extra virgin olive oil ¾ pint cider vinegar 1 bottle capers with juice ¾ cup sugar ¼ cup Worcestershire sauce ½ to 1 teaspoon Tabasco sauce 1 tsp salts

Cook shrimp for 3 minutes; peel, clean and drain (either buy freshly prepared shrimp, boil until barely golden brown, or if you're very lazy and have a lot of money, buy shrimp already peeled, de-stringed and cooked). Place the shrimp and onion rings in a large bowl. In a separate bowl, mix all the remaining ingredients. Top with shrimp and onion rings. Cover and refrigerate overnight (or at least 12 hours). Serve on a base of any vegetable of your choice. By Beth Benton Edith Shepherd

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Shrimp and Artichoke Stew Makes 6 Servings 6 ounces pasta 1 pound shrimp 6½ tablespoons butter 4½ tablespoons flour ¾ cup milk ¾ cup half and half cup Salt and pepper to taste 4 ounces fresh mushrooms, sliced ¼ cup sherry 1 tablespoon Worcestershire sauce 13 ounces artichoke hearts ½ cup grated Parmesan pepper to taste

Cook the pasta according to the instructions on the package. Drain, rinse with cold water, drain well and set aside. Peel the shrimp and remove the bones. Cook the shrimp and set aside. Melt 4½ tablespoons of butter in a saucepan over low heat. Add flour and mix well. Add milk and half-and-half gradually. Cook until it thickens, stirring constantly. Keep away from heat. Add salt and pepper. In another bowl, sauté the mushrooms in the remaining 2 tablespoons of butter. Add sherry and Worcestershire sauce. Mix well and let it stand. Place the pasta in a greased tray. Drain and chop the artichoke hearts and cover with pasta. Arrange the shrimp on top of the artichokes. Mix the milk sauce with the mushroom sauce and pour it on top. Sprinkle with Parmesan cheese and paprika. Bake at 375 degrees for 20 minutes. Villa Valencia

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Shrimp and semolina for servings 4

½ cup cream 2½ cups water 1 cup chicken broth or 1 chicken cube dissolved in 1 cup water 3 tablespoons butter 1 cup semolina (quick or ground semolina) 1 pound cooked shrimp (Publix can be steamed with Old Bay or Lemon Pepper) salt and pepper to taste 4 slices of bacon 1½ tablespoons of minced onion 1 minced clove of garlic 2 tablespoons of minced green pepper

Bring the cream, stock and water to a boil. Add butter and semolina, stirring constantly. Cook for 20 minutes over medium-low heat, watching carefully and stirring occasionally to prevent lumps from forming. If necessary, add more water. Grits should be thick like oatmeal, but not dry. If desired, sprinkle the prawns with salt and pepper. Bake the bacon until golden brown. Dry and chop coarsely. Reserve 4 tablespoons of bacon. Sauté onion and pepper in bacon fat for 10 minutes. Add the prawns and bacon. Simmer for 3 minutes until heated through. Arrange the grits on a plate and cover with the prawn mixture. Phyllis Hiers

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Shrimp and Onion Cake Serves 6 2 4½-ounce cans or 1 pound cooked shrimp, peeled and deveined, sliced 4 medium onions, thinly sliced (about 4 cups) 4 tablespoons butter 1 teaspoon chopped fresh parsley 3 beaten eggs 1 cup sour cream 1 teaspoon salt ½ teaspoon freshly ground black pepper 9-inch no-bake pie crust

Preheat the oven to 400 degrees. Drain and rinse the shrimp. Cook the onion in butter until soft and golden. Add parsley and reserve. Mix eggs, sour cream, salt and pepper. Spread the onion evenly over the bottom of the pie crust. Add the prawns. Pour the egg mixture over everything. Bake at 400 degrees for 15 minutes. Reduce the temperature to 250 and bake for another 30 minutes. The perfect appetizer for lunch. Accompany the pie with a plate of raw vegetable condiments and sauce. For dessert, serve seasonal melon or other fruit. Adapted from Maude Vaughn's Collected Recipes. edith shepherd

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Criollo shrimp make 3 to 4 pieces

1 to 2 pounds shrimp, peeled, deveined, and rinsed 2 tablespoons butter ¼ cup chopped celery ½ cup chopped bell pepper 6 green onions, thinly sliced 1 clove garlic, minced 14½ ounces Cajun-style stewed tomatoes, undrained 6 oz can tomato paste ½ cups water 2 teaspoons parsley flakes 1 teaspoon chicken broth granules ½ teaspoon hot sauce Baked rice (see page 150) salad and bread of your choice

Melt the butter in a large pan. Add pepper, onion, celery and garlic. Cook, stirring constantly, for 4 minutes. Add all the other ingredients except the prawns. Cook for 2 minutes on medium heat. Add the prawns. Cook for 4 minutes until the shrimp are golden brown. Serve over hot fried rice with salad and bread. Carmen Carpenter

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Shrimp Regal Serves 6 to 8 2 pounds shrimp, cooked, peeled, and deveined 2 tablespoons olive oil 1 cup chopped onion 1 cup chopped green pepper 1 can mushroom soup 1 3 ⁄ cups tomato sauce 7-ounce can mushrooms 1 tablespoon juice of lemon ¼ cup dry white wine

Sauté the onion and green pepper in a little olive oil. Mix all the other ingredients and heat until the flavors are mixed and hot. Serve over cooked rice. Carmen Carpenter

Shrimp Shrimp Serves 4 to 6 1 pound shrimp, peeled, deveined, and rinsed 1 stick butter or Parkay margarine 1 teaspoon crushed garlic ¼ cup chopped parsley 2 tablespoons chopped chives 1 cup fresh breadcrumbs ½ cup white wine

Preheat oven to 350 degrees. Melt the butter in a saucepan in the microwave. Add the garlic and mix. Spread the shrimp over the butter and garlic. Sprinkle parsley and chives on top. Sprinkle with breadcrumbs. Pour wine over everything. Bake at 350 degrees for 20 to 25 minutes until the shrimp turn pink and the breadcrumbs begin to turn golden. Julia Ariel 233

Servings Shrimp with feta and dill 4 ¾ cups long grain rice 1 quart cherry tomatoes, quartered 1 package frozen chopped spinach, thawed and drained 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill 1 teaspoon minced garlic ½ teaspoon fresh salt ¼ teaspoon ground black pepper 1 teaspoon extra virgin olive oil 1 pound medium shrimp, peeled and deveined 1 3 ⁄ cup crumbled feta or more to taste 1 tablespoon grated Parmesan

Cook the rice according to the instructions on the package. Transfer to a medium bowl. Add tomatoes, spinach, dill, garlic, salt and pepper. Heat the oil in a non-stick pan over medium heat. Add shrimp and cook, stirring, until translucent, about 3 minutes. Do not overcook the shrimp. Remove and keep warm. Add rice mixture to pan; cook, stirring, until heated through and tomatoes begin to wilt, 2 to 3 minutes. Remove from heat and add feta cheese. Transfer to a serving plate. Top it with shrimp. Sprinkle with parmesan cheese. If you make it earlier that day, place it in an ovenproof pan. Heat at 350 degrees for 5 minutes, then top with hot shrimp and Parmesan just before serving. Serve with jellied fruit salad and French bread or garlic bread. edith shepherd

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The morning (noon or afternoon) is here, the board is spread. Thank God who gives us bread. Amen. sung blessing

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Boston Butt in a Crock Pot ............Susan Elliott ........................239 Breakfast Casserole. .. ......................Carmen Boatwright ............240 Chum Setta Casserole ........ .. .........Nuns' cookbook............240 Country sausage and semolina pot ................ . .......Member of the Church of Christ......241 Clay Pot Special ..........................Beulah Murphy . ....... ..242 Dogs in Bloody Mary BBQ Sauce .................. ...Wayne Ellerbee .... ..... . .........242 Farmer's Casserole .....................Gail Hobgood ..... ......... . ..243 Grilled Marinated Pork Loin ......Karen Gunter ............ ......... 244 Pork Chops with Pineapple ........ .........Amy Poole Creasy ............ .245 Seven Course Dinner for One .. ....Married Man ........ ...245 Paella with fried sausages ............ ......Stella Loeffler.. ................... ...246 San Pablo Rice ............... .......... ........Judy DeMott and Susan T. Chamberlain ... .......247 Slow Cooker Carnitas ........ ..........Jennifer Carter .................. 247 Spanish Pork Chops ............ .......member of the Church of Christ.......248 Sausage Casserole ............. .. ...........Carolyn Eager.. ......................249

Mediterranean Lamb Chops ............Edith Shepherd .....................250 Lamb Shoulders ....... .. .......................Edith Shepherd ................ ...250 Lamb ragout in Provence style. ..................Happy Ingeman ............251 Rub

Herbed Meat or Fish Dressing...................Sylvia Warrick......252 Pork Loin Rub .. ........... ...................Edith Shepherd .......... ..... ... .253

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Boston Butt in Crock Pot Servings 8 5 to 6 pounds Boston Butt Roast Pork 2 onions, chopped ¾ cup Coke ¼ cup Worcestershire sauce 1 tablespoon apple cider vinegar 2 cloves garlic, minced 1 teaspoon beef bouillon cubes ½ teaspoon dry mustard ½ teaspoon chili powder ¼ teaspoon ground red pepper

Spray the pot with Pam. Place roast and onion in the pot. Combine the other ingredients and pour over the roast. Set the cooking time to 8 to 10 hours on low. Susan Elliott

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Breakfast Casserole Serves 6 to 8 1 pound sausage, cooked, drained and crumbled 4½ cups bread cubes or croutons 2 cups grated cheese 10 lightly beaten eggs 4 cups milk ¼ teaspoon salt ¼ teaspoon pepper 1 teaspoon dry mustard ½ teaspoon onion powder

Cook the sausage. Place the bread in the bottom of a well-oiled baking dish. Sprinkle with cheese. Mix the next 6 ingredients. Pour over bread and cheese. Sprinkle the sausage on top. Cover. Cool overnight. Cook at 325 degrees for 1 hour. Carmen Carpenter

Chum Setta Casserole Serves 8 6 pork chops 1 large onion, diced 4 stalks celery, diced 1 package egg noodles, cooked according to package and drained 1 can tomatoes ½ cup Cheddar cheese, grated

Preheat oven to 350 degrees. Cut the pork chops into small pieces and fry in a pan. Yellow the celery and onion. When it's done, put the cooked noodles, tomatoes, pork chops, celery and onion in the ovenproof dish, sprinkle with cheese and bake for 30 minutes. From Sis Tillman The Nuns Cookbook 240

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Country Sausage and Semolina Casserole Serves 10 2 pounds pork sausage (1 mild and 1 hot) 4 cups water 1¼ cups quick-cooking semolina, uncooked 4 cups shredded sharp cheddar cheese 1 cup milk ½ teaspoon dried thyme 1 8 ⁄ tsp garlic powder 4 large eggs, paprika lightly beaten fresh parsley for decoration, if desired

Fry the sausage in a large pan, stirring until it falls apart. Drain well and let it rest. Boil water in a large pot and add semolina. Return to boil; cover, reduce heat and cook for 5 minutes, stirring occasionally. Keep away from heat; add cheese and next 3 ingredients, stir until cheese melts. Add sausage and eggs. Scoop mixture into lightly greased 13” x 9” x 2” baking dish; sprinkle with paprika. Bake uncovered at 350 degrees for 1 hour or until golden and hot. Let stand for 5 minutes before serving. Decorate. To prepare: Prepare the semolina mixture according to the instructions, but do not bake. Cover and refrigerate overnight. Remove from the refrigerator and let stand, covered, for 30 minutes. Unfold and bake according to instructions. Member of the Church of Christ

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Crock Pot Special Serves 4-6 12-ounce can of Coca-Cola 1 bottle of hot sauce 1 packet of onion soup mix 1 piece of roast pork, chicken or roast beef

Mix the first three ingredients; put the meat in the pot and pour the mixture over the meat. Cook on low heat for 6 to 8 hours. Beulah Murphy

Dogs and Bloody Mary Barbecue Sauce Serves 8-10 1 cup canned apricots ½ cup Mr. & Mrs.T Bloody Mary Mix 1 3 ⁄ cups vinegar ¼ cup sherry 2 tablespoons hot sauce 2 tablespoons honey 1 tablespoon butter Salt to taste 2 pounds (give or take) spiralized sausage 2 packages hot dog buns

Mix all the ingredients except the sausages. Heat almost to boiling in a pan large enough to hold all the sausages. Add Vienna sausages with spiral slits. Cook over low heat until the sausages are heated through. Place the Vienna sausage on the hot dog; pour sauce over. Wayne Ellerbee

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Farmer's Casserole Serves 6 to 9 6 cups frozen hash browns 1½ cups grated Monterey Jack or Cheddar cheese 2 cups diced ham or Canadian bacon ½ cup scallions, chopped 2 cups frozen egg product, thawed according to package directions 2 cans of 12 ounces evaporated skim milk 1 teaspoon Cajun seasoning salt and pepper to taste

This can be made ahead and then baked just before serving. Grease a 9” x 13” baking dish. Spread the potatoes evenly on the bottom of the plate. Sprinkle with cheese, ham and spring onions. In a medium bowl, combine the egg product, milk, Cajun seasoning, pepper, and salt. Pour the egg mixture over the potato mixture in the bowl. At this point, you can cover the container and leave it in the refrigerator for several hours or overnight. Bake, uncovered, in a 350-degree oven for 40 to 45 minutes (55 to 60 minutes if you made ahead and chilled) or until center comes out firm. Let stand for 5 minutes before serving. Gail Hobgood

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Grilled Marinated Pork Loin Serves 6 2 pork loins, about 1 pound each 3 tablespoons brown sugar 2 teaspoons chili powder 2 teaspoons garlic powder ½ teaspoon dried oregano ½ teaspoon pepper ½ teaspoon salt

Place pork in a 13” x 9” x 2” baking dish. Mix brown sugar, garlic powder, chili powder, oregano, salt and pepper. Rub the pork. Cover and refrigerate for up to 3 hours. Coat the grill grate with non-stick cooking spray before lighting the grill. Grill the pork, covered, over medium-indirect heat for 25 to 30 minutes or until a meat thermometer reads 160 degrees, turning occasionally. Let stand for 5 minutes before slicing. Karen Gunter

Serves 60: 20 pork loins, about 1 pound each 178⁄ cups brown sugar 1 3 ⁄ cups chili powder 1 3 ⁄ cups garlic powder 5 teaspoons dried oregano 5 teaspoons pepper 5 teaspoons salt

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Pineapple Pork Chops Serves 4 4 thin pork chops ½ cup brown sugar 1 small can pineapple wedges (usually 4 from a can), reserved juice Salt and pepper to taste

Salt and pepper the pork chops. Fry the pork chops in butter or Pam spray. Spray the bottom of the pan with Pam and place the pork chops in the pan. Sprinkle brown sugar over the cutlets. Pour the juice from the can of pineapple over the brown sugar. Arrange the pineapple rings on top of the pork chops. Cover (I use a pan with a glass lid) and bake in a 350 degree oven for about 45 minutes or until the chops are tender. This has a kind of spicy taste. I usually serve this with yellow rice. amy poole wrinkled

Seven-course dinner for one Serves 1 1 hot dog 1 six-pack of beer

Quick and easy. It can be enjoyed at any time, but is especially good on Sunday afternoons in front of football matches on TV. The recipe can be doubled or halved depending on tolerance. You can add funny bones (pie) for dessert. some married man

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Sausage Pan Paella To serve 4 ¾ pounds mild or medium Italian sausage 1 onion, chopped 2 cloves garlic, minced 2 cups chicken broth 1 cup long-grain rice (not instant) 2 tomatoes, diced 1 green pepper, chopped 1 bay leaf ¼ teaspoon pinch of hot turmeric sauce 1 cup frozen peas, thawed salt pepper

Cut the sausage into thicker slices. Cook in a non-stick pan over medium-low heat for 10 minutes or until no longer pink. Remove the fat. Add onion and garlic and cook until soft. Add the soup, then the rice and the next 5 ingredients. Cover and simmer for 25 minutes or until the rice is tender. Add peas and salt and pepper to taste and cook for 2 minutes. Discard the bay leaf. Stella Loeffler

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St. Paul's Rice for 4 servings 1 pound mild sausage 1 large bell pepper, diced 1 large onion, diced 1 rib of celery, diced 2 packages Lipton's Dry Chicken Noodle Soup ½ cup uncooked rice 4½ cups water ½ to 1 cup sliced almonds

Preheat oven to 350 degrees. brown sausage. Drain on paper towels and pour off the fat. Saute pepper, onion and celery. Boil the mixture of soup and rice in water for 7 minutes. Add sausage, pepper, onion and celery. Place all ingredients in a 9” x 12” pot. Place almonds on top. Cover and bake at 350 degrees for 1 hour. Judy DeMott and Susan T. Chamberlain

Slow Cooker Carnitas Serves 6 to 8 2 to 3 pounds roast pork 1 packet taco seasoning 1 can diced tomatoes and chiles or 1 cup salsa ¾ cup water 1 large onion, thinly sliced 8" flour tortillas Sour cream sauce

Combine taco seasoning and water in a slow cooker. Add tomatoes or sauce. Add the roast and onion, turning to coat. Cook on high for 3 to 4 hours, then reduce to low until the meat falls apart with a fork (another 3 to 4 hours). Serve on warm tortillas with sour cream and salsa. Jennifer Carter

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Spanish Pork Chops Serves 4 to 6 4 to 6 (1-inch thick) pork chops 2 tablespoons vegetable oil 1 can tomato soup 1 can water 1 large green pepper, chopped 1 large onion, chopped salt pepper

Fry the pork chops in oil on both sides; drain the oil. Sprinkle pepper and onion on top of the pork chops. Mix the tomato soup and 1 can of water well and pour over the pork chops. Let it boil. Reduce heat to simmer. Cover and cook for 1 hour or until tender. If necessary, add a small amount of water. The sauce is good from mashed potatoes. Member of the Church of Christ

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Sausage Casserole Serves 6 to 8 16-ounce pork sausage, cooked, drained, and crumbled 4 cups day-old bread cubes 2 cups shredded sharp cheddar cheese 2 cans evaporated milk 10 large eggs, lightly beaten 1 teaspoon dry mustard ¼ teaspoon minced red onion powder pepper

Grease a 13” x 9” baking dish. Place the bread on a plate and sprinkle with cheese. Mix evaporated milk, eggs, dry mustard and onion powder in a bowl. Pour evenly over the bread and cheese. Sprinkle with sausage. Cover and refrigerate overnight. Bake at 325 degrees for 55 to 60 minutes or until cheese is golden brown. Cover with foil if the top browns too quickly. Season with ground black pepper. Carolyn anxious

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Mediterranean Lamb Chops for 2 4 racks of lamb chops (1” thick) 12 oz. total 1 tablespoon chopped fresh oregano ½ teaspoon coarse salt, divided ½ teaspoon pepper, divided 2 tablespoons olive oil 2 cloves garlic, minced 2 3 ⁄ cups seedless tomatoes, diced ½ cup white wine or low-sodium chicken broth 2 teaspoons capers, rinsed and drained lamb shoulder Serves 4 1¼ pounds loin or leg of lamb Spread: 1 teaspoon cumin 1 teaspoon cilantro ½ teaspoon cinnamon salt pepper

Sprinkle both sides of the lamb with oregano and ¼ teaspoon each of salt and pepper. Heat the oil in a large skillet over medium-high heat until hot. Roast the lamb for 3 to 4 minutes or until well browned on all sides and pink in the center. Remove the lamb. Cover loosely with aluminum foil. Add garlic to pan; cook and stir over medium heat for 30 seconds or until fragrant. Add the tomatoes and the rest of the salt and pepper. Cook and stir for 30 seconds. Add wine; cook 2 to 3 minutes or until slightly reduced and tomatoes are tender, stirring occasionally. Add the capers. Pour over the lamb chops. Recommended wine: a good Australian Shiraz-Cabernet Adapted from Edith Shepherd's Cooking Club

Cut the lamb into 2” x ½” pieces and pour over the dressing. Place on skewers leaving a little space between each piece. Grill for 2 minutes on each side for medium doneness. edith shepherd

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Provençal lamb ragù For 12 servings 4 kilograms of roast lamb shoulder, roasted and cut into small pieces ½ cup flour 1 teaspoon salt 6 tablespoons olive oil ½ bottle dry red wine 4 cloves garlic, minced 1½ teaspoons dried rosemary or 4 sprigs of fresh rosemary 12 small new potatoes 1 large can of tomatoes 1 small can of black olives parsley for decoration

Roast the lamb in a 350 degree oven for 2 hours or until done to taste, with 2 tablespoons of lard. Cut the lamb into bite-sized pieces. Rub the lamb pieces in flour and salt. Heat the olive oil in a large pan and add the lamb. Add wine, reserved fat and garlic. Cook for 45 minutes covered. Add rosemary, tomatoes and potatoes. Simmer partially covered for 30 minutes. Add the olives. Cook on low heat for 10 minutes. Sprinkle with fresh parsley and serve with slices of French bread. Roast beef is also delicious in this recipe instead of lamb. happy ingeman

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Meat or Fish Herb Rub Sufficient for 3 lbs.

1 tablespoon chopped fresh thyme or ¼ teaspoon crushed dried thyme 1 tablespoon chopped fresh sage or ¾ teaspoon crushed dried sage 1 tablespoon chopped fresh rosemary or ¾ teaspoon crushed dried rosemary 2 cloves garlic, minced (1 teaspoon) 1 to 1½ teaspoons coarsely ground black pepper 1 to 1½ teaspoons kosher salt ½ teaspoon ground red pepper

In a small bowl, mix the thyme, sage, rosemary, garlic, black pepper, salt and ground red pepper. Rub evenly over pork, chicken, turkey or fish. Rub firmly into meat or fish. The more you rub, the better the taste. Barbecue. Silvia Warrick

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Pork loin Sufficient for 1 pork loin 1 green pepper 3 cloves of garlic 1 medium onion salt pepper olive oil

Place all ingredients in a blender. Pulse, then drizzle the olive oil into a blender to make a paste. Rub the paste all over the pork loin and roast, uncovered, in a 350-degree oven until a thermometer registers 145 degrees Fahrenheit for desired or medium doneness. Remove from oven and let rest before slicing. If desired, serve with mushroom sauce. edith shepherd

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God is great, God is good. Let's thank him for our food. We are fed by his hands. Let us thank him for our bread. Amen.

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Casserole with asparagus and cheese...Irene Dodd......................259 Casserole with asparagus and peas..... .Nuns' cookbook ... .. .............. 260 Baked Zucchini ....................... Lucille Sineath .... .. . ............260 Beetroot in orange sauce ..................Carmen Boatwright ........ ... .261 Bill's Cuban Black Beans and Rice.....................Bill Harris ............ ....... .......262 Black Beans and Rice ......................Sarah Parrish ..... ... ...... 263 Braised Cabbage ................................Bill Nunn..... ....... .....................264 Broccoli Casserole 1 .................. .. ... .. .Julia Ariail ............................265 Broccoli Casserole 2 ... ....... .. ... .......Henrietta Barnes ............266 Broccoli Souffles ....... .......... ..... .... ....The Nuns' Cookbook.........267 Butternut Squash Stew....... ....Susan Elliott ........ .... .... ....267 Eggplant Stew ................ ........Carmen Boatwright ..... ....... 268 Eggplant Parmigiana .. .....................Julia Ariail ..................... ... .269 Fresh green peas ................ ..........Carmen Boatwright ..... .......270 Fresh sauerkraut .. ........................ .........Carmen Boatwright .......... . .271 Fried Green Tomatoes................... ....Jerry Byrd................... ... . .....272 Green Tomato Stew .......... ......Edith Shepherd .....................272 Lemon Broccoli ................... .........Judy De Mott.................. . ....273 Cold marinated vegetables ......... ...Pauline Brown ............................ .274 Mixed vegetable lopsa ...............Katherine Mayer ................274 Pea and mushroom casserole..... The Nuns Cookbook. ....275

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Baked Broccoli ................................Julia Ariail ............ .. ........ .........276 Roasted fennel .............................. Member of the Church of Christ..... ..276 Romaine lettuce with bleu cheese ...........Edith Shepherd .................... 277 Sauerkraut 1 and 2...... ...................Jane Kinney................. .. ...............278 Fried Bok Choy .........................Edith Shepherd .. . ...............279 Broccoli Really good ......................Member of the Church of Christ. .... ..280 Quick Green Beans.................... ......Carmen Boatwright ............280 Cream Pickled pumpkin stew .......Jan Loeffler ............ ........281 Spaghetti with zucchini ............ . .. ...........Frances Bryan ......... ............282 Special Pumpkin Casserole......... ... ...Pauline Brown .................. ...283 Pumpkin Casserole ................. .. ... ......Judy DeMott................ .........284 Pumpkin Quiche Canoe ....... ...... ....Edith Shepherd .................. ..285 Pumpkin Souffles ............ .. ....... ......Carmen Boatwright ............ 286 Stuffed peppers .................. .. ....... ..Carmen Boatwright ............287 Summer Zucchini Casserole ..........Eleanor Parten.... ...... ......288 Tomato Gratin ............Katherine Mayer ..................289 Tomato Pie ..... ......... .... ........... ............Nuns' cookbook.........290 Superb chili and vegetable stew.... ............ ...................Jan Loeffler ........ ......... ...... ..291 Vegetarian Haggis .............................Julia Ariail ............ ...... ...... .....292 Zesty Broccolini ................. ...........Julia Ariail ..... ................................ .293 Zucchini Squares ............. ............... ... ...Henrietta Barnes .......... ..294

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Asparagus Cheese Casserole Serves 8 3 beaten eggs, 1 to 1½ packages asparagus 1 cup milk ¼ pound sharp cheddar cheese, diced 1 teaspoon salt ¼ cup melted butter 1 small onion, grated or chopped 1 cup soft bread, sliced diced ½ or 1 small can of chopped paprika

Combine all ingredients. Stir, then pour into a greased baking dish and bake for 45 minutes to one hour in a moderately slow oven, 325 degrees or until set, 15 minutes covered, 30 minutes uncovered. Irene Dodd

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Asparagus and Pea Stew Serves 8 1 can Asparagus, drained 1 can LeSueur Sweet Peas, drained 1 can Cream of Mushroom, full intensity 1 cup Cheddar cheese, shredded (extra cheese for topping)

Preheat oven to 350 degrees. Place peas, asparagus, cheese and soup in a pot. Sprinkle the top with extra Cheddar cheese. Bake at 350 degrees for about 20 minutes until the cheese is melted. Author: Terry Decoudres The Nuns Cookbook

Baked Zucchini Stew Serves 4-6 4 zucchini (unpeeled and sliced) 1 small onion, sliced 2 medium tomatoes, sliced (or 1 can diced/chopped tomatoes) 4 slices American cheese 4 slices raw bacon, chopped parsley oregano

Preheat oven to 350 degrees. Place zucchini, onion, tomatoes, cheese and bacon in a fireproof dish. Sprinkle with parsley and oregano. Bake at 350 degrees for 30 to 40 minutes. lucille sineath

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Beet in orange sauce For 4-6 people 1 can of sliced beets, leave the juice 2 tablespoons of sugar 1 tablespoon of vinegar 1 sliced onion 2 teaspoons of grated orange peel 1 3 ⁄ cups of orange juice ½ cup of beet juice

Mix all the ingredients and marinate overnight in the refrigerator. Before serving, heat in a saucepan over medium heat. You can serve this dish as a vegetable or as a salad with fresh cheese on a spinach or lettuce leaf. Carmen Carpenter

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(Video) Sundari Go Dohai Dohai With Lyrics | Manna Dey

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Bill's Cuban Black Beans and Rice Serves 6-8 2-3 cans black beans, stewed beans, partially drained, 1/2 intact green pepper, onion with partially drained cloves, bay leaf, oregano, and 2 tablespoons olive oil oil 2 hours. Crush ½ green pepper, without chopping 2 to 3 tablespoons of beans against the side of the pot. Add ½ green pepper, half chopped pepper, onion with cloves and bay leaf. Season with salt and add 2 onions --- 1 whole and sliced bell pepper, wine vinegar and sugar. with cloves, other Cut the sausage into ½-inch pieces and cook in a skillet over medium heat finely chopped. For drainage. Add chopped green pepper, chopped onion, garlic and the remaining 1 bay leaf to 3 tablespoons of olive oil. Cook for 5 minutes until vegetables ¼ teaspoon oregano are tender. Add the rice and stir over low heat for 1 minute. Place 5 tablespoons of olive oil in the pot. Add hot water and salt. Let it boil while stirring. Cover, add 1 teaspoon of sugar and cook for 20 minutes until the rice is tender and the liquid has absorbed 2 tablespoons of white wine vinegar. Add butter. Serve with avocado and a lemon wedge, salt and freshly ground pepper to taste. 1 clove garlic, minced 1 cup long grain rice, Bill Harris (basmati is also good) 2 cups hot water 1 teaspoon salt 3 tablespoons butter, cut into small pieces 1 ripe avocado, peeled and cut into 6 wedges 1 lemon, seeds removed, cut into 6 wedges 1 pound sausage 262

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Black Beans and Rice Serves 4-6 1 pound dried black beans ½ gallon water 1 ham hock 2 bay leaves salt red pepper flakes 3 tablespoons olive oil 1 large onion, chopped 1 large green pepper, chopped 2 cloves garlic, chopped 4 cups cooked rice 1 3 ⁄ cups vinegar (add before serving)

Wash and soak the beans overnight in ½ gallon of water. Cook in the same water for several hours with ham, bay leaf, salt and red pepper flakes. Saute onion, green pepper and garlic in olive oil. Add them to the beans. Add vinegar before serving. To serve over rice. Ingredients may include: chopped green onion, sour cream, chopped avocado. Sarah Parrish

Optional accessories: chopped green onion, sour cream, chopped avocado

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Braised cabbage for 8 people 1 large cabbage, finely chopped 2 medium onions, finely chopped 3 slices of Canadian bacon, finely chopped 4 tablespoons olive oil 1 cup ham stock 1 cup water salt black pepper 1 large pinch of garlic powder

Heat the oil in a large oven. Add onion and cook until translucent. Add the bacon and cook for 1 minute. Add cabbage one at a time and cook until slightly softened. When all the cabbage is put in, add the spices, broth and water. Cook over medium-low heat for 7 minutes, covered. Then let it cook gently until it is ready to serve. Preparation time thirty minutes. Bill Nunn

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Broccoli Casserole Serves 6 to 8 1 large or 2 small bunches of fresh broccoli 2 eggs, lightly beaten 1 cup shredded sharp cheddar cheese 1 cup mayonnaise 1 small onion, chopped 1 can cream of mushroom soup 5 ounce can water chestnuts sliced ½ sleeve Ritz crackers, crumbled 1 cup sharp Cheddar cheese, grated for coating ½ sleeve Ritz crackers, crumbled

Boil broccoli in water until covered, simmer until tender. Drain and chop finely. While the broccoli is cooking, combine 1 cup cheese, mayonnaise, onion, broth, eggs, and water chestnuts. Add chopped broccoli. Mix well to combine all ingredients. Butter the bottom of a 13" x 9" x 2" Pyrex casserole dish. Arrange crumbled Ritz crackers in the bottom of the dish. Pour the broccoli mixture on top of the crumbs. Sprinkle the cheese and remaining Ritz crumbs on top. casserole. Bake at 350 degrees for 35 to 40 minutes. Center the mixture should puff up, harden and brown slightly. If you include meat or shrimp in your dish, it can be used as a main course and served with salad and bread. julia ariel

Optional extras: 1 cup cooked chicken or 1 cup cooked ham or 1 cup cooked shrimp

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Broccoli Casserole 2 Serves 6 to 8 4 to 6 cups broccoli, steamed, medium 1 block Kraft sharp cheddar cheese, thinly sliced 1 pound cooked ham, cut into ¼” strips 4 tablespoons flour 4 tablespoons butter 4 cups milk

Arrange half the broccoli in a 9” x 13” dish. Place half of the ham on top of the broccoli. Place half of the thin slices of cheese on top. Prepare the white sauce in a pot by melting the butter and adding the flour. Mix until combined; then add the milk, stirring until it thickens. Pour half of the white sauce over the broccoli, ham and cheese in the pan. Make a second layer of each, finish with white sauce. Bake at 350 degrees for 30 to 40 minutes or until lightly browned and cheese is melted. Henrietta (Hank) Barnes

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Broccoli Souffle Serves 8 2 packages frozen chopped broccoli, cooked 1 cup mayonnaise 1 can cream of mushroom soup ½ teaspoon salt 4 whole eggs beaten

Mix all the ingredients. Finally, add the beaten eggs. Spoon into a baking dish and place the dish into a bowl of water. Bake at 350 degrees for 45 minutes to 1 hour or until knife inserted in center comes out clean. Sally Nunn The Nun's Cook

Butternut Squash Stew Serves 6 to 8 ¾ cups butter 2 medium butternut squash, peeled, seeded, cut into 1-inch squares 3 eggs ½ cup evaporated milk ½ cup whole milk 1 cup sugar 1 teaspoon ground ginger 1 teaspoon coconut extract 1 wrapper Ritz crackers

Boil the pumpkin in salted water. Drain well (about 2 hours). Crush and measure 2 cups. Place in a blender cup. Meanwhile, put the butter in a 2 liter pan and put it in the oven to melt. Pour the melted butter over the pumpkin. Add 3 eggs and beat. Add evaporated and whole milk. Add sugar, ginger and coconut extract. Mix well and pour back into the buttered pot. Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. Finely crush some Ritz crackers and sprinkle over the pot. Bake for an additional 5 minutes. Susan Elliott

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Eggplant Stew Serves 6 to 8 1 large eggplant, peeled and diced 1 stick of unsalted butter 1 cup milk or light cream or evaporated milk 8 ounces grated cheese 5 tablespoons flour 1 small onion, chopped Salt and pepper to taste Bread with butter and flavored salad cubes or biscuit crumbs

Boil the eggplants in a little salted water for about 5 to 6 minutes until they soften. Drain and chop. Melt the butter in a small pan over low heat. Mix the flour. Add milk; cook and stir until the sauce becomes thick. Add salt and pepper and cheese. Stir until the cheese melts. Mix onion and eggplant. Pour into a buttered pot. Top with buttered cracker crumbs or bread cubes. Bake, uncovered, at 350 degrees for 20 to 30 minutes or until lightly golden. Carmen Carpenter

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Eggplant Parmigiana Serves 4 2 medium eggplants (about 1 pound each) salt 1 3 ⁄ cups all-purpose flour 2 large eggs 1 tablespoon olive oil 1¼ cups fresh breadcrumbs ¼ cup olive oil or more salt ground black pepper 2 teaspoons dried oregano ¼ teaspoon ground black pepper 32-ounce jar Garden Spaghetti Sauce with Ragu Flakes 1½ cups grated whole milk mozzarella cheese 2 3 ⁄ cups grated Parmesan cheese 2 teaspoons chopped fresh parsley

Preheat oven to 425 degrees. Peel and slice the eggplants into ½ inch thick slices. Season each one with salt. Pass through the flour, shake off the excess. Beat the eggplants in eggs and olive oil. Then dip in the breadcrumbs. Arrange the eggplants on a wire rack and let them dry for 30 minutes. Heat ¼ cup olive oil in a large skillet. Add the eggplants and cook in batches until golden brown. Season with salt and pepper to taste. Spray a 13” x 9” x 2” pan with cooking oil. Arrange the cooked eggplant slices on a plate. Pour ragu sauce over the brinjal. Sprinkle with oregano and black pepper. Sprinkle with mozzarella and parmesan. Sprinkle with fresh parsley. Bake at 425 degrees until cheese is melted and bubbly, about 10 minutes. Serve immediately. julia ariel

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Servings fresh green peas 4 3-4 outer lettuce leaves 2 pounds small green English peas 4 tablespoons butter 1 tablespoon sugar salt to taste, about 1 teaspoon 1 cup water 2 tablespoons cream 3 green onions, white part only, chopped fresh mint leaves , fresh parsley, finely chopped

In a heavy sauce pot with a tight-fitting lid, bring the water to a boil. Keep away from heat. Place lettuce leaves on the bottom of the pot. Add the washed peas. Return to the heat and simmer until the peas are tender, about 10 to 20 minutes. Drain and discard the lettuce leaves. Melt the butter in a heavy pan. Add chopped onion and cook until translucent. Add peas, cream, salt and sugar. Serve warm, mixed with mint and parsley. Onions, cream, mint and parsley are optional. Carmen Carpenter

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Fresh Sauerkraut Serves 4 1 head of cabbage, about 2½ pounds, thinly sliced ½ cup distilled white vinegar 1½ cups water 1 tablespoon kosher salt 1 teaspoon caraway seeds, if desired

Put all the ingredients in a large pot. Cover and cook for about 40 - 45 minutes until soft. Store in a large sealed container in the refrigerator until ready to use. Reheat or cook longer according to your taste. Carmen Carpenter

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Fried Green Tomatoes Makes 6-8 servings 3-4 medium green tomatoes, sliced 1 cup all-purpose flour, about 2 eggs, beaten and mixed with ½ cup milk 1½ cups Italian bread crumbs vegetable oil

Dip the tomato slices in the flour, then in the egg and milk mixture, then in the seasoned breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. It can be served as an appetizer or with a meal. Jerry Byrd

Green Tomato Stew for 4 4 sliced green tomatoes 4 sliced onions (sliced) 4 slices crispy bacon (sliced) 1 cup shredded white cheddar cheese

Arrange the ingredients in a lightly oiled sauce pan. Top with grated white Cheddar cheese. Bake in a 350 degree oven for 30 minutes. By Claire Robinson Edith Shepherd

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Lemon Broccoli Servings 6 1½ pounds fresh broccoli or 13-ounce package frozen broccoli florets ½ cup butter or margarine 2 tablespoons lemon juice ½ teaspoon dried whole oregano ¼ teaspoon freshly ground pepper ¼ teaspoon garlic powder

Cut large broccoli leaves. Remove the tough tops of the lower stems and wash the broccoli well. Separate into spears. Place the broccoli on the rack of the steamer, with the stems toward the center of the rack. Place over boiling water, cover and steam for 8-10 minutes (or microwave for 7-8 minutes). Set aside. Combine butter and remaining ingredients in saucepan; ferment. Pour over the broccoli. judy de mott

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Marinated chilled vegetables for 12 people 1 can of black corn 1 can of kidney beans 1 can of English peas ½ cup red onion, thinly sliced 1 bell pepper, thinly sliced

Drain the vegetables. Pour the mixed marinade over the vegetables and refrigerate for a few days before serving. Four times this recipe serves 50 people. From Mrs. Elizabeth Molder Pauline Brown

Marinade: ½ cup apple cider vinegar ½ cup salad oil ¾ cup sugar ½ teaspoon salt ½ teaspoon pepper Mixed vegetable stew For 4 people 1 cup finely chopped onion 2 cans mixed vegetables, drained 2 cups Velveeta cheese, grated 1 small can water chestnuts, drained and chopped 1½ cups mayonnaise 1 can Italian croutons

Preheat oven to 325 degrees. Mix onions, greens, cheese, water chestnuts and mayonnaise. Pour into a 9” x 13” x 2” baking dish that has been lightly sprayed with Pam. Sprinkle croutons on top. Bake until bubbly, about 25 to 30 minutes. From Florence Staten Katherine Mayer 274

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Pea and Mushroom Stew Serves 12 1 large onion, chopped ½ large green pepper, chopped 1 stick butter 2 4-ounce cans mushrooms, drained 2 cans small peas (LeSueur), drained 3 tablespoons sugar 1 cup breadcrumbs with sour butter

Preheat oven to 350 degrees. Sauté the onion and pepper in butter until they are lightly browned. Add drained mushrooms; simmer gently. Add sour cream, sugar and peas. Cook over low heat until bubbling. Pour into a greased tray. Sprinkle the top with buttered breadcrumbs. Bake for 20 to 30 minutes. From Olive Nunn's The Nuns Cookbook

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Roasted Broccoli Serves 4 1 large head broccoli (about 1¾ lbs.) 3 tablespoons extra virgin olive oil ½ teaspoon salt ½ teaspoon sugar Ground black pepper Lemon wedges for garnish

Set the oven rack to the lowest position. Place an empty rimmed baking sheet on a rack and preheat the oven to 500 degrees. Cut the broccoli into 2" long and ½" thick pieces. Place the broccoli pieces in a bowl and drizzle with oil. Sprinkle with salt, sugar and pepper and stir to combine. Working quickly, remove the baking sheet from the oven. Transfer the broccoli to the baking sheet, spreading the broccoli evenly. Return to the oven and bake until golden brown, about 9 to 11 minutes. Transfer to a serving plate and serve immediately with lemon wedges. from Cooks Illustrated, January-February 2008 Julia Ariail

Baked fennel For 4 people fennel salt pepper olive oil Parmesan cheese

Trim the outer fronds from the fennel and slice into 13⁄-inch-thick slices. Place in the baking dish so that all the slices touch the bottom of the dish. Sprinkle with salt, pepper and olive oil. Then sprinkle Parmesan on top. Bake at 375 degrees for 20 minutes. Member of the Church of Christ

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Bacon Blue Cheese Romaine Vinaigrette Serves 6 4 tablespoons extra virgin olive oil, divided ¾ cup red onion, chopped ½ pound bacon, chopped ½ cup balsamic vinegar 3 heads romaine lettuce, cut in half lengthwise ½ cup crumbled blue cheese (or Gorgonzola) freshly ground black pepper

Vegetables

Preheat the grill to the strongest level when you are ready to grill. As an alternative, use a grill on the stovetop or a grill. Heat 1 tablespoon of olive oil in a pan over high heat. Add onion and bacon and cook until bacon is crisp. In the same pan, add balsamic vinegar and 1 tablespoon of olive oil and stir to combine. Remove from heat and set aside. Coat lettuce with remaining 2 tablespoons olive oil; place on the grill with the cut side down and brown quickly. Serve the lettuce cut side up and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with ground black pepper. From “Guy Fieri,” Food TV, 3/23/09 Edith Shepherd

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Sauerkraut 1 serving 48 12 1-pound cans or 6 32-ounce bags sauerkraut 12 cups water 1 pound bacon, diced 1½ pounds onion, diced 2 teaspoons pepper 1 teaspoon garlic powder 1 teaspoon salt

Empty the cans into a large pot. Dilute with water, adding approximately 8 ounces of water per pound of sauerkraut. Cook for 5 to 7 minutes; drain and reserve. fry the bacon; add chopped onion and spices. Pour over the sauerkraut and mix well. It can be cut in half. By Ingrid Carroll Jane Kinney

Sauerkraut 2 servings 36 4 32-ounce bags sauerkraut 8 cups chicken broth or white wine ¾ pound bacon, diced 1 pound onion, diced 1½ teaspoons pepper ½ teaspoon garlic powder 1 teaspoon salt 3 apples, diced

Pour sauerkraut into a large pot. Dilute with chicken broth or white wine. Cook for 5 to 7 minutes; drain and reserve. Cut the bacon into cubes and fry; add chopped onions, diced apples and spices. Pour over the sauerkraut and mix well. By Ingrid Carroll Jane Kinney

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Buckwheat Roast For 4 servings 1 head of buckthorn with roots trimmed 1 tablespoon olive oil (or other vegetable oil) salt and pepper (your choice...I used sea salt and crushed garlic) 1 tablespoon balsamic vinegar (sprinkle over the vegetables before starting cooking) 1 8 ⁄ teaspoons of ground red pepper (heat as desired)

For a different vegetable... try bok choy... found in the vegetable section of the grocery store. Comes in regular large heads and baby bok choy. The baby size is only 2 servings. Separate the leaves, wash well, dry with a kitchen towel or paper towels on individual leaves. Then gather and cut the stems and leaves crosswise, about 1 inch apart. Heat 1 tablespoon olive oil (or other oil) in a large nonstick pan and add bok choy; season with salt and pepper and sprinkle the vegetables with balsamic vinegar and 18⁄ teaspoons of ground red pepper. Stir and cook over medium-high heat until the leaves are wilted and the bok choy is still crisp. If using baby bok choy, reduce the oil to 1½ teaspoons. edith shepherd

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Simply Good Broccoli Serves 4 6 stalks of broccoli, cut into small florets ½ cup kraft mayonnaise 1 teaspoon lemon pepper

Steam the broccoli for 4 to 5 minutes and drain completely. Mix with Kraft mayonnaise. When serving, sprinkle lemon with pepper. member of the Church of Christ

Seasoned green beans for 4 4 slices bacon ¼ cup chopped onion 1-2 tablespoons tarragon vinegar 1 teaspoon salt Pinch of pepper 2 cans cooked green beans

Fry the bacon until it becomes crispy, drain, save the fat. Sauté chopped onion in fat until soft. Add vinegar, salt and pepper. Pour this mixture over two cans of hot cooked green beans. Crumble the bacon on top. Carmen Carpenter

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Sour Cream Squash Casserole Serves 10 to 12 1½ to 2 pounds yellow squash, sliced 1 onion, sliced 8 ounces sour cream 1 can heavy cream 2 beaten eggs 1 cup skimmed milk (can be made in the microwave) 1½ to 2 cups boiling water Cheddar cheese, grated 1 package Pepperidge Farm Herb Dressing, divided in ½ 1 stick margarine or butter, melted

Preheat oven to 350 degrees. Cook pumpkin and onion together and drain well. Mix sour cream, soup, eggs, milk and cheese and add to the cooked squash. Mix the dressing and butter. Add half of this to the zucchini mixture, and reserve half for the coating. Place in a lightly greased 9” x 12” baking dish; Pour over the other half of the dressing and bake for 1 hour or until bubbly. Jan Loeffler

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Spaghetti Squash Makes 6 to 8 servings 1 medium spaghetti squash (about 3 pounds)

Cut the pumpkin in half lengthwise. Scoop out the seeds. Submerge both halves completely in boiling water and cook for about 25 minutes, or until the insides are fork-tender and pull apart. Remove, drain and cool in cold water or ice bath to stop cooking. Scrape the skin off the cooked squash with a fork, while at the same time loosening it and separating it into strands like spaghetti. Serve with butter, Alfredo or marinara sauce or shrimp. Francis Bryan

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Special Pumpkin Casserole Serves 6 to 8 2 pounds yellow squash 1 cup chopped onion 2 eggs ½ cup mayonnaise ½ cup sour cream ¾ cup milk 12 crackers, crumbled 1-ounce package Hidden Valley Ranch Dressing Mix Original 1 cup mild cheddar cheese, grated with breadcrumb butter

Boil the pumpkin and onion in salted water until soft. For drainage. Mix the rest of the ingredients (except the breadcrumbs) and mix into the zucchini and onion mixture. Pour into a two liter pan and sprinkle with breadcrumbs. Bake in a 350 degree oven for 45 to 55 minutes until heated through and golden brown on top. brown paulina

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Squash Casserole Serves 6 to 8 1 pound fresh yellow squash 1 teaspoon salted water for coating 2 eggs ½ stick butter Cream Sauce: ¾ stick butter 1 small onion, finely chopped 3 tablespoons flour ¾ cup milk salt pepper 3 tablespoons sugar 1 tsp mustard ½ sleeve Ritz crackers, crumbled

Boil the pumpkin in salted water until soft. Cool for a few minutes. For drainage. Stir with a fork to break up any large chunks. Add eggs; mix well. Add butter. Set aside. Mix butter, onion, flour, milk, salt and pepper. Mix the sauce with the pumpkin. Add sugar and mustard. Place in a pan. Pour over Ritz cracker crumbs. Bake at 325 degrees until golden brown, about 40 minutes. judy de mott

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Pumpkin Quiche Canoes To serve 6 6 slices bacon 6 zucchini 6 yellow squash 3 eggs, lightly beaten ½ cup cream ¾ pound (3 cups) Swiss cheese, finely grated ½ teaspoon salt ½ teaspoon nutmeg 1 8 ⁄ teaspoon ground pepper ¼ cup dry breadcrumbs crumbs

Cook the bacon until crisp in a medium skillet. Drain on paper towels; crumble. Reserve 1 tablespoon of the bacon. Hollow out the pumpkin in the shape of a canoe. Set aside. Discard the seeds and core, chop the removed part of the pumpkin and sauté in bacon fat for 5 minutes. Preheat oven to 350 degrees. Mix the beaten eggs into the heavy cream. Add cheese, salt, nutmeg, pepper, crumbled bacon and stewed chopped squash. Sprinkle 1 teaspoon of dry breadcrumbs into each hollowed-out pumpkin. Pour the quiche mixture into each, filling to the brim. Place in a shallow baking dish in the oven. Pour ½ inch of hot water into the bottom of the pot. Bake for 20 minutes or until set. If desired, decorate with watercress and sliced zucchini. Adapted from Maude Vaughn's Edith Shepherd Recipe Collection

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Pumpkin Souffle Serves 6 8 zucchini 1 chopped onion 1 egg 10 crushed crackers 6 tablespoons evaporated milk ½ stick butter ¼ pound shredded cheese

Boil the pumpkin in salted water. Drain and mash the pumpkin. Add all remaining ingredients except half of the cheese. Pour into a greased baking dish and add the remaining cheese on top. Bake at 350 degrees for 35 minutes or until set. Carmen Carpenter

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Stuffed peppers for 4-6 servings 2-3 large peppers 1 small pepper 1 medium onion 2 cloves garlic 1 tablespoon butter 1 pound ground beef 1 quart jar spaghetti sauce 1 small can mushrooms, drained 1 cup cooked rice 2 teaspoons Worcestershire sauce ½ cups crumbled cheese

Brown the meat in the pan and then take it out. Blanch large peppers in boiling salted water for 6 minutes. The water must not cover the peppers. For drainage. Chop small peppers with onion and garlic, then sauté in butter. Add the garlic last. Add the mushrooms and browned meat, then the spaghetti sauce. Cook on low heat for about 20 minutes. Mix with cooked rice. Simmer on the stove for 20 minutes. Fill the cooked peppers with the meat mixture and place in a greased baking dish. Sprinkle with Worcestershire sauce and grated cheese. Bake at 350 degrees for 30 - 40 minutes. Serve hot. Carmen Carpenter

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Summer Zucchini Stew Serves 6 2 pounds yellow summer squash, sliced (6 cups) ¼ cup chopped onion 1 cup sour cream 1 cup grated carrots 1 package herb stuffing (8 ounces) ½ cup butter or margarine, melted 1 can of cream of chicken or cream of mushroom soup

Cook sliced zucchini and chopped onion in boiling salted water in a pot for 5 minutes; for drainage; Mix chicken cream soup and sour cream, add grated carrots, stir in drained zucchini and onions. Mix the filling mixture and the butter. Spread half of the filling mixture in the bottom of a 12” x 7½” x 2” baking dish. Place the vegetable mixture on top. Sprinkle the remaining filling over the vegetables. Bake in a 350 degree oven for 25 to 30 minutes or until heated through. Eleanor Parten

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Tomatoes gratin for 4 to 6 servings 4 medium tomatoes, peeled and halved crosswise 1 small clove garlic, minced 2 tablespoons fine breadcrumbs 2 tablespoons grated Parmesan cheese 2 tablespoons chopped parsley ¼ teaspoon salt 1 8 ⁄ teaspoons pepper 2 tablespoons melted butter

Preheat the oven to 400 degrees. Place the tomatoes, cut side up, in a greased, shallow baking dish. Mix the garlic, breadcrumbs, cheese, parsley, salt and pepper and add it on top of the tomatoes. Pour the melted butter over the tomatoes. Bake until the tomatoes are soft (10 to 15 minutes). From the Shaney Nelson Katherine Mayer Archives

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Tomato cake for 8 meals

1 Pet Ritz deep pie crust 3 medium tomatoes, sliced 1 teaspoon basil 1 teaspoon chives 1 teaspoon salt ½ teaspoon pepper 1 onion, chopped 1 cup mushrooms, sliced 1½ cups Cheddar cheese, grated ¾ cup mayonnaise 1 lemon, juiced

Bake the pie crust. Place a layer of sliced tomatoes in the cooled pie crust. Sprinkle with basil, chives, salt and pepper. Sprinkle generously with chopped onion. Add sliced mushrooms. Add another layer of sliced tomatoes and repeat the seasoning. In a bowl, mix grated cheese with mayonnaise and juice of one lemon. Spread this mixture over the cake and bake at 400 degrees for 30 to 45 minutes or until golden brown on top. Allow to cool and serve on a cake tray. Nuns' cookbook

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Prime Vegetable and Chili Stew Serves 6 to 8 1 small onion, chopped 1 clove garlic, minced 1 tablespoon vegetable oil 2 10½-ounce cans Chili without beans 16-ounce jar Salsa 2 large eggs 24-ounce container cream-style cottage cheese , drained 1½ cups grated sharp Cheddar cheese, divided among 12 egg roll wrappers or 12 cooked manicotti shells

Preheat oven to 350 degrees. In hot oil in a large skillet over medium heat, sauté onion and garlic until soft. Add chili and sauce. Cook until heated through. Place half of the chili mixture in a lightly greased 13" x 9" baking dish. Mix eggs, cottage cheese and 1 cup Cheddar cheese. Spoon about ¼ cup of the egg mixture evenly onto one side of each egg roll wrapper and roll up. Place, seam side down, in a baking dish. Spoon the remaining chili mixture evenly over the top, covering the wrappers completely. Bake covered for 45 minutes. Uncover and sprinkle with remaining ½ cup cheddar cheese and bake an additional 5 minutes until cheese is melted. Let it stand for 5 minutes. Jan Loeffler

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Vegetarian Haggis Serves 6 to 8 3 tablespoons margarine, butter, or oil 2 ounces rolled oats 2 ounces steel-cut oats 2 ounces mixed nuts (unsalted) ground very fine like flour 1 carrot, grated 4 ounces mushrooms (white button or cremini) 1 large yellow onion 2 to 4 cloves garlic to taste 15 ounces drained beans 2 ounces tallow or fat 1 tablespoon nutritional yeast 2 tablespoons whiskey salt and freshly ground pepper to taste juice of ½ lemon 2 teaspoons dried thyme 1 teaspoon cinnamon 2 teaspoons nutmeg ½ teaspoon he likes ground c

Melt a tablespoon of butter in a large heavy skillet over medium heat. Add oats and walnuts. Toss to coat with oil and toast until golden brown, about 2 to 3 minutes. Remove from heat and transfer to a bowl. Puree onions, garlic, carrots, beans and mushrooms in a food processor. Press for a few seconds. The texture should still have small pieces of vegetables. Add the remaining butter or oil to the pan and heat over medium heat. Add the vegetables and mashed beans and cook until the onions and carrots are soft, about 5 minutes. Salt and pepper to taste. Reduce the heat to medium-low and add the oat-walnut mixture. Add the tallow or fat, nutritional yeast, whiskey, spices and lemon juice. Cook for about 10 minutes. You may need to add a little more whiskey, cinnamon or thyme. A free hand is not a bad thing here! Transfer to a loaf pan and bake at 350 degrees for 40 minutes. Turn the haggis out of the loaf tin onto a serving plate. Traditionally, this dish is served with parsnip puree, mashed potatoes and whiskey sauce. Note: Nutritional yeast is a powder that can be purchased at specialty food stores. You can easily skip it if you can't find it and replace it with Worcestershire sauce, or in a pinch, tamari soy sauce. Meghan Skelton Julia Ariail 292

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Spicy broccoli for 4 people 2 bunches of chopped broccoli ⁄ cup of water ½ teaspoon of salt 2 tablespoons of olive oil 2 cloves of garlic, minced 1 8 ⁄ teaspoons of red pepper flakes 2 tablespoons of grated Parmesan cheese 1 3

Prepare the broccoli by using a paring knife to cut off the thickest stalks 2 inches from the bottom. Boil water and salt in a large pan. Add broccoli and cook over medium-low heat, covered, until bright green and tender, about 5 minutes. Remove the lid and cook until the liquid has evaporated, about 30 seconds. Add oil, garlic and pepper and cook until fragrant, about 30 seconds. Transfer to a plate and sprinkle with Parmesan cheese. From Ashley Meade and Cook's Land, October 2009 Julia Ariail

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Zucchini squares make 8 pieces 3 cups thinly sliced, unpeeled zucchini 1 cup Bisquick mix 1 medium onion, finely chopped ½ cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped 1 teaspoon salt ½ teaspoon seasoned salt ½ teaspoon granulated sugar ½ teaspoon dried oregano pinch of pepper 1 clove of garlic, finely chopped ½ cup of vegetable oil 4 eggs, lightly beaten

Preheat oven to 350 degrees. Mix everything together until well combined. Spread into a 9” x 13” pan. Bake for 25 to 30 minutes until golden brown. Let cool and cut into squares. Henrietta (Hank) Barnes

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Come Lord Jesus, be our guest and let us be blessed with your gifts. Like manna in the desert of the day, Bread of life, sent from Heaven. Amen.

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Index of bread

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Almost no-knead wheat bread .....Julia Ariail .....................299 Muffins with banana and walnut ..... ...... .. .....Helen Tucker................................300 cookies in a hurry ..... ..................Katherine Mayer .................300 cardamom bread ........ .. ............Jane Kinney................... .........301 Cheese and Onion Sticks.. . .........Edith Shepherd .................. ..302 Cinnamon Rolls .............. .. ............Amy Poole Creasy ............ ...302 Banana Pecan Bread with Cream Cheese ......Jennifer Carter ... .. ..........303 Dates and Banana Bread ...... .................Carmen Boatwright ...... . ... ..304 Easy Cookies ............ ............Amy Poole Creasy .... .......... . 304 Easy Garlic Rolls ......... ...................Edith Shepherd ..... .......... . ...305 The Eternal Scrolls ....... .........................Mary Lou McRae .. ...... . ........306 Garlic Crackers ................................ Carmen Boatwright ... . ........307 Cheese Garlic Bread ............Mary Lou McRae ....... ..........307 Paradise Waffles . ... .......................Jennifer Carter ........ ............308 Domestic Granola.. ........................Tammy's Edges.......... ........... .309 Banana Bread Judy's..........................Judy DeMott............ ..... .... ...310 Rich Fruit and Buttermilk Scones by K... Karen Gunter .....................311 Maple Oatmeal Scones . .................Happy Ingeman ............................312 Mexican Corn bread ......................Carmen Boatwright ............313 Mom's Treats for Breakfast ..... ... .. ....Susan Elliott ... ......................313 Oatmeal Raisin Muffins ......... . ..... ...Julia Ariail ..... .................314 Pumpkin Bread ....... ....... ..... ..... ......Katherine Mayer ............315 Sourdough Bread ... ............ Julia Ariail .... ..............316 Coffee Top Cake 1 ..........Joan Dear ........... ....... ...... ......317 Cylindrical coffee cake 2 ...... ............ Dear Juana ..... ....... ............. 318

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Almost No-Knead Wheat Bread Serves 8 2 cups white bread flour 1 cup whole wheat bread flour ¼ teaspoon instant yeast 1½ teaspoons salt 1¾ cups water 1 tablespoon honey 18” Saran Wrap 18” parchment paper ” Alternative to fruit bread in a cast iron skillet : ¼ cup dried cranberries ¼ cup raisins ½ cup toasted walnut halves Bread with cheese Alternatively: 1 cup parmesan cheese 1 tablespoon chopped dried chives

Combine the dry ingredients in a large bowl and mix. Add water and honey. Stir to combine. Cover the bowl with Saran Wrap and leave for 12-18 hours at room temperature. Place a 12" x 18" sheet of parchment paper in a 10-inch pan. Transfer the dough to a lightly floured surface, knead 10 to 12 times and form a ball. Transfer the dough to a baking sheet lined with baking paper and spray the surface of the dough with cooking spray. Cover loosely with previously used Saran wrap. Let it rise for 2 hours. Place a covered cast iron pan in the oven on the lowest rack and preheat the oven to 500 degrees. Make a long slit on top of the risen dough. Lightly sprinkle with flour. When the oven is hot, remove the lid from the pan, lift the dough by lifting the baking paper from opposite sides and place it in the pan. Cover with a lid. Reduce temperature to 425 degrees and bake for 30 minutes. Remove the lid and bake for an additional 5 to 8 minutes to brown the top. Remove the pan from the oven. Cool the bread on a wire rack to room temperature before wrapping in foil or Saran Wrap for storage. If it is stored for more than a day, put it in the refrigerator because it does not contain preservatives. For alternative breads, add additional ingredients before adding water and honey. You can also use just white flour with an alternative bread if you prefer. Adapted from a recipe from The New York Times by Julia Ariail 299

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Grate 12 Banana and walnut muffins

113⁄ cups all-purpose flour 2 3 ⁄ cups shredded wheat (chopped) 1 teaspoon baking soda ½ teaspoon salt 1 cup mayonnaise ¾ cup sugar 1 cup mashed ripe bananas (2 to 3 medium) ½ teaspoon vanilla flavoring 2 3 ⁄ cups walnuts

Mix all ingredients by hand in a large mixing bowl. Scoop batter into 12 greased or paper-lined muffin tins. Bake at 300 degrees for 20 - 25 minutes. It freezes well. helen tucker

Cookies in a hurry Makes 12 2 cups of self-raising flour 1 cup of milk 2 tablespoons of mayonnaise

Preheat the oven to 400 degrees. Combine the ingredients and fill the greased muffin tins halfway. Bake until golden brown, about 15 minutes. The dough can be dropped by the spoonful and baked on a greased baking sheet if less milk is used to make the dough thicker. Adapted from Rose Ware Katherine Mayer 300 recipe

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Cardamom Bread Serves 8 1¼ cups milk ⁄ cup butter 1 3 ⁄ cups sugar 3¾ to 4½ cups flour 1 package dry yeast 2 teaspoons ground cardamom ¼ teaspoon salt 2 eggs 1 3

Heat the milk, butter and sugar in a saucepan over low heat until the butter melts (it should not be hotter than 120 degrees as it will kill the yeast). In a large bowl, combine 1 cup flour, yeast, cardamom, and salt; add milk mixture; stir to moisten. Separate the egg white from the egg and set aside; add the yolk and the remaining egg to the dough. Mix with an electric mixer on high speed until the mixture is smooth (about 2 minutes). Add enough of the remaining flour by hand to get a dough that is ready to be kneaded. Pour onto a floured surface and mix in the remaining flour; the dough should be soft, smooth and slightly sticky to the touch. Place in a greased bowl; cover and let it rise until it doubles in volume. Hit the dough. Divide the dough into three equal parts. Braid; cut to match the length of the bread pan, twist the ends down. Place each braided bread in a greased bread pan. Use a standard 9" x 5" loaf pan, or 2-3 8" x 4" loaf pans, or 3 mini loaf pans. Brush the top with egg white and, if desired, sprinkle with a little sugar and some chopped almonds. loosen Bake at 325 degrees for 30 to 35 minutes, but check after 10 to 15 minutes as the top browns quickly; if necessary, cover the pans with foil for the rest of the baking time. Cool. Jane Kinney

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Cheesy Onion Breadsticks Makes 8 1 cup baking/cookie mix ¼ cup milk ½ cup shredded cheddar cheese 2 green onions, finely chopped ¼ teaspoon garlic powder 1 tablespoon melted butter

In a bowl, mix the biscuit mix, milk, cheese, onion and garlic powder. Turn out onto a lightly floured surface; knead 8 to 10 times. Roll into an 8" x 6" rectangle. Cut lengthwise into eight strips. Place in a greased tray. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Spread with butter. Adapted from Taste of Home Test Kitchen by Edith Shepherd

Cinnamon Rolls Makes 18 1 box Pillsbury Hot Roll Mix 1 cup cinnamon 1 tablespoon sugar 1 stick melted butter 1 cup brown sugar ¼ cup flour

Prepare the Pillsbury Hot Roll Mix according to the directions on the box. Mix cinnamon and sugar. Pour the melted butter over the bottom of 2 ramekins so that it is a nice thin layer. Put a layer of brown sugar on the bottom of the mold. After the mixture has rested for 5 minutes, flour the counter and roll the dough flat (tap with your hand to remove bubbles). Pour the melted butter over the dough and spread with a brush. Spread the cinnamon and sugar mixture on top. Start at one edge and roll up. Cut 1- to 2-inch slices and space around the pans. loosen Bake at 350 degrees until golden brown, about 15 to 20 minutes. Remove from the pan immediately so it doesn't stick. Amy Poole Creasy 302

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Banana Pecan Cream Cheese Bread Servings 8 to 10 ¾ cup butter, softened 8 ounces cream cheese, softened 2 cups sugar 2 large eggs 3 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1½ cups mashed bananas (about 4 medium ) 1 cup chopped, toasted walnuts 1 teaspoon vanilla extract Topping: ½ cup brown sugar ½ cup toasted walnuts 1 tablespoon flour 1 tablespoon melted butter, 1 8 ⁄ - ¼ teaspoon ground cinnamon

Mix butter and cream cheese on medium speed until creamy. Add sugar, beating until light and fluffy. Add eggs, 1 at a time, just until mixed each time. Mix the dry ingredients and gradually add them to the egg mixture. Add remaining ingredients until combined. Scoop dough into 2 greased and floured 8" x 4" loaf pans. For the coating, mix all the ingredients together and lightly crumble them into the batter in each pan. Bake at 350 degrees for 45 minutes. Cover the bread with aluminum foil for another 15 minutes or until the sides come away and the center comes out clean. Cool the bread in the pans on wire racks for 10 minutes. Remove from pan and let cool for 30 minutes before slicing. For the coating, mix all the ingredients and sprinkle evenly on the bread. *This recipe also makes beautiful muffins! Simply replace the bread pans with one of your favorite muffin pans and adjust the baking time as needed. Jennifer Carter

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Banana Date Bread For 10 to 12 ¼ pounds butter ½ cup cooking oil 4 eggs, well beaten 2 cups sugar 3 cups flour 1½ cups chopped dates 1½ cups chopped walnuts 6 bananas, mashed 2 teaspoons cinnamon 2 teaspoons cloves 1½ teaspoons allspice 2 tsp. soda ½ teaspoon salt Easy Biscuits for 4 servings 1 cup self-raising flour ½ cup milk ¼ cup vegetable oil

Preheat oven to 350 degrees. Cream of butter and cooking oil with sugar. Add the eggs. Sift dry ingredients with spices. Alternately mix the dry ingredients and the bananas, with the bananas at the end. Add walnuts and dates. Pour the dough into two greased and floured bread molds or 1 baking mold. Bake at 350 degrees for 55 to 60 minutes. It can be used as a fruit bread for lunch or as a cake with ice cream. Carmen Carpenter

Mix all the ingredients. Put a thin layer of oil on the bottom of the pan. I use a small cast iron skillet. Roll out the dough and put it in the mold. If the dough is too sticky, just add more flour until it is dry enough to roll. Roll out the dough and cut out the cookies. Place in the pan so the edges are touching and flatten until the edges are touching and covering the bottom of the pan. Bake at 400 degrees for 20 to 25 minutes until the top is golden brown. Amy Poole Wrinkled 304

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Easy Garlic Rolls Serves 4-6 4 Publix Chicago bagels ½ cup melted butter 2 cloves garlic, minced ¼ to ½ teaspoon dry Italian seasoning

Preheat the oven to 400 degrees. *Cut the rolls in half horizontally. Melt the butter in a small saucepan over medium-low heat. Add the garlic cloves and Italian seasoning and cook, stirring constantly, for 1 to 2 minutes or until fragrant. Spread the butter mixture on the cut sides of the bread. Place the bread, cut side up, on a lightly greased baking sheet. Bake for 7 to 8 minutes or until lightly browned. *French baguette can replace rolls. Adapted from Southern Living.com by Edith Shepherd

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Everlasting Rolls for 24 people 1 quart milk 1 cup sugar 1 cup lard, melted 1 packet yeast 10 cups flour, divided 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt

Mix milk, sugar and butter. Heat until lukewarm. Add the yeast, 4 cups of flour and mix well. Let it stand for 2 hours. Add the baking soda, baking powder, salt, and the remaining 6 cups of flour. Knead well; cover and refrigerate. Remove from the refrigerator 2 hours before cooking. Squeeze the dough, dip it in flour, roll it out in your hand and place it on the cookie sheets. Cover and leave to rise in a warm place (not in the sun). Bake in a 425 degree oven for about 12 minutes or until golden brown. Keep the extra dough tightly covered in the refrigerator. It will keep for a long time. Mary Lou McRae

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Garlic Crackers Makes 12 2½ cups Bisquick Baking Mix 4 tablespoons cold butter 1 full cup grated cheddar cheese ¾ cup cold milk ¼ teaspoon garlic powder Topping: 2 tablespoons butter, melted ½ teaspoon garlic powder ¼ teaspoon dried parsley flakes Pinch of salt Cheese Garlic Bread to serve 8 1 packet yeast ½ cup warm water ½ cup milk 1 tablespoon sugar 1½ teaspoon salt 4 ounces hard cheese, diced ½ teaspoon garlic powder 2½ cups sifted flour

Preheat the oven to 400 degrees. Mix the Bisquick and butter with a pastry cutter until the butter is the size of a pea. Mix the cheese, milk and garlic powder by hand. Do not over mix. Using an ice cream scoop, scoop a ¼ cup portion of the batter onto an ungreased cookie sheet. Bake for 15 to 17 minutes until the tops of the cookies are golden brown. Mix all the ingredients for the dressing. Use a brush to spread the garlic butter topping over the tops of the cookies. Best served warm. Carmen Carpenter

Dissolve the yeast in water. Mix milk, sugar, salt and cheese in a saucepan. Heat until lukewarm and pour into a large bowl. Add garlic powder and dissolved yeast. Gradually add sifted flour. Mix well and then knead for 5 minutes. Let rise until doubled in volume in a warm place (about 1 hour). Drill and shape the bread. Place in a greased pan (9” x 5” x 3”) and let rise until light (fill the pan). Bake at 375 degrees for 45 to 50 minutes. Cool and brush the top with butter. Mary Lou McRae 307

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Heavenly Waffles Makes 4 ¾ cups all-purpose flour ¼ cup cornstarch ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup whole milk or buttermilk 1 3 ⁄ cups vegetable oil 1 egg 1½ teaspoons sugar 1 teaspoon vanilla extract butter and syrup

In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda and salt. Add milk, oil, egg, sugar and vanilla, mixing until moistened. Leave aside for 30 minutes. Heat the waffle iron. Do not use non-stick spray. Follow the instructions on the waffle iron. Serve immediately with butter and syrup. Jennifer Carter

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Homemade granola 12 servings 4 cups traditional rolled oats 1 cup sliced almonds ½ cup sunflower seeds ½ cup pumpkin seeds ½ cup sesame seeds ½ cup chopped walnuts 1½ teaspoons cinnamon 1 teaspoon brown sugar ½ cup honey ½ cup vegetable oil 1 cup shredded coconut ½ cup dry date 1 cup Craisins (dried cranberries) 1 cup raisins 1 cup chopped apricots (organic dried are best)

Combine first 8 ingredients in a 9” x 13” baking pan. Mix the honey and oil well and add to the baking dish. Mix well. Bake at 275 degrees for about 30 minutes, stirring often. Add coconut. Continue baking for another 15 minutes. Let it cool and then add additional ingredients. When cool, store in a sealed container or Ziploc bag. It is good to eat dry or with milk for breakfast. Tammy Borders

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Judy's Banana Bread Makes 8 ½ cups room temperature butter 1 cup sugar 2 eggs 1 ½ cups unbleached flour 1 teaspoon baking soda 1 teaspoon salt 1 cup overripe bananas, mashed ½ cup sour cream 1 teaspoon vanilla ½ cup chopped walnuts or pecans

Preheat oven to 350 degrees. Mix butter, sugar and eggs until creamy. Sift the dry ingredients and mix with the butter mixture. Mix well. Add bananas, sour cream and vanilla; mix well. Add the pecans and pour into a buttered 9" x 5" x 3" loaf pan or several smaller pans. Bake for 1 hour. Turn out onto a wire rack to cool. Adapted from a recipe by Martha Stewart Judy DeMott

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K Rich Fruit Buttermilk Scones Makes 24 3 cups self-raising flour ½ cup granulated sugar Pinch of salt 1½ sticks 6-ounce room temperature butter 1/2 cup dried fruit or raisins 2 large eggs, beaten 2/3 cup extra milk whey flour for dusting

Preheat oven to 425 degrees. Sift the flour and salt into a bowl. Sprinkle with sugar, then gently cut in the butter until the mixture is crumbly. Sprinkle dried fruit; pour in the beaten egg and add the buttermilk. Start kneading the dough with a knife and finish with your hand. It should be smooth but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry. Shape the dough into a ball and roll it out on a lightly floured surface. Gently roll into a circle at least 1 inch thick, then cut out the rolls by placing a 2” cutter on top of the dough and punching it hard. Do not twist, just push the dough out, then continue until you only have pieces left. Roll the tops again and cut the extra rolls. Place the scones on a lightly oiled baking sheet and brush the tops with egg or milk. Bake the scones in the upper half of the oven for 10 to 12 minutes or until well risen and golden brown. Remove to a cooking rack and serve very chilled, split and buttered. Karen Gunter

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Maple Oat Scones Makes 14 large cookies 3½ cups all-purpose flour 1 cup whole wheat flour 1 cup quick-cooking oats, plus extra for sprinkling 2 tablespoons baking powder 2 tablespoons granulated sugar 2 teaspoons salt 1 pound cold unsalted butter, diced ½ cup of cold buttermilk ½ cup regular maple syrup 4 extra large eggs, lightly beaten 1 egg beaten with 1 tablespoon milk or water ~ for egg wash Frosting: 1¼ cups powdered sugar ½ cup pure maple syrup 1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, oats, baking powder, sugar and salt. Mix in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Mix together the buttermilk, maple syrup and eggs and quickly add to the flour and butter mixture. Mix until combined. The dough may be sticky. Pour the dough onto a well-floured surface and make sure it is just combined. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the batter. Cut into 3-inch rounds with a flat or fluted cutter and place on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 20 to 25 minutes, until the top is crisp and the inside is just set. To prepare the glaze, mix powdered sugar, maple syrup and vanilla. When the scones are ready, cool them for 5 minutes and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some raw oats on top, for decoration. The warmer the scones are when you glaze them, the thinner the glaze will be. Adapted from The Barefoot Contessa Cookbook Happy Ingeman 312

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Mexican Cornbread Makes 12 1 box Jiffy Cornbread Mix ½ cup sour cream or ¼ cup buttermilk ½ cup creamed corn 2 beaten eggs ½ cup diced green pepper 1 chopped jalapeno or chile ¼ cup chopped onion ¼ cup red bell pepper or red bell pepper peppers ½ to ¾ cup grated cheese

Mix all ingredients in a large bowl. Pour batter into greased muffin tins or greased 9" x 9" square pie pan. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Carmen Carpenter

Mom's Breakfast Goodies Serves 8 2 cans crescent rolls 1 egg, separated 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla Topping: ½ cup sugar ½ cup chopped walnuts 1 teaspoon cinnamon

Spray a 9” x 13” pan with Pam. Spread the half-moon sheet in the pan. Coat the rolls with egg white. Mix cream cheese, sugar, vanilla and egg yolk and coat the rolls. Place another sheet of crescent rolls on top. Brush with the remaining egg white. Dressing: Mix the ingredients and sprinkle on the dish. Bake at 350 degrees for 20 to 25 minutes. susan eliott 313

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Oatmeal Raisin Muffins Makes 12 1¼ cups rolled oats 1 cup buttermilk 1 egg ¾ cup brown sugar ¼ cup butter, melted and cooled ¾ cup all-purpose flour 1 ½ teaspoons baking powder teaspoons salt ½ teaspoon baking soda ½ cup raisins ½ cup chopped pecans

Mix oats and buttermilk in a bowl and leave for 1 hour. Add egg, brown sugar and butter. Mix for 30 seconds by hand or in a blender. Scrape down the bowl. Add the combined dry ingredients, raisins or dried cranberries and walnuts. Mix for about 15 seconds or until the dry ingredients are moistened. Fill greased or paper-lined muffin tins halfway. Bake at 350 degrees for 15 minutes. You can knead this dough in advance and store it in a closed container in the refrigerator. Adapted from Julia Ariail's Timeless Treasure cookbook

Optional: ½ cup dried cranberries instead of raisins

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Pumpkin Bread Make 2 large loaves 3 cups sugar 3½ cups flour 2 teaspoons baking soda 1½ teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup salad oil 4 eggs, beaten 2 cups or 15-ounce cans 2 pumpkins 3 ⁄ cups water 1 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Sift the dry ingredients into a large bowl. Mix the wet ingredients in a separate bowl and add to the dry ingredients. If desired, add walnuts. Pour into 2 large greased loaf pans or a greased angel food cake pan. Bake for 75 minutes or until a toothpick inserted in the center comes out dry. Serve plain or with butter, cream cheese or whipped cream for breakfast, snacks or dessert. It keeps well whether it is refrigerated or frozen. Adapted from American Cooking by Katherine Mayer

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Sourdough bread for 2 loaves Appetizer: 2 packets of Fleishman's yeast (regular, not quick-rising) ½ cup warm water 3 tablespoons instant potatoes 2 3 ⁄ cups sugar 1 cup warm water Start of feeding: ¾ cup sugar 3 tablespoons instant potatoes 1 cup warm water Bread dough: ½ cup sugar ½ cup corn oil 1 tablespoon salt 1½ cups warm water 6 cups white bread flour or 4 cups white flour and 2 cups wheat flour

Dissolve the yeast in ½ cup water in a 4-cup glass or plastic container with a lid. Remove. Add sugar, potatoes and 1 cup of water. Remove. Close the jar with a lid and leave it in the refrigerator for 3 to 5 days. The sourdough appetizer should be activated every 3-5 days as follows: In the morning: Remove the jar from the refrigerator and add ¾ cup of sugar, 3 tablespoons of instant potatoes and 1 cup of warm water. Mix well and leave it outside the refrigerator on the kitchen counter all day without the lid. Take out 1 cup for breading, and return the rest with the tops to the refrigerator as a starter for the next batch. Repeat every 3 to 5 days. If you don't bake bread after each meal, throw away or donate 1 cup of starter. Overnight: Place 1 cup starter in a large bowl and add ½ cup sugar, ½ cup corn oil, 1 tablespoon salt, and 1½ cups warm water. Mix, then add flour. Knead a stiff dough. Rub with corn oil, cover with plastic wrap; leave to rise overnight on the work surface. In the morning: punch the dough with your fist and divide it into 2 parts. Knead each part on a floured surface and place the dough in 2 bread molds sprayed with cooking spray. Brush the top of the dough with corn oil. Cover with plastic wrap. Leave to rise for 8-10 hours until doubled in size. Bake on lower rack at 335 degrees for 35 minutes or until golden brown. Cool in the pan for 20 minutes. By Mrs. Wendell Godbee, Sr., and presented by Julia Ariail 316

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Coffee Cylinder Cake 1 serving 6 to 8 Dough: ½ cup butter or margarine 1 cup sugar 2 eggs 1 teaspoon vanilla 1 cup sour cream 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt

Preheat oven to 350 degrees. Prepare a blanket and reserve. Beat the butter and sugar until light and fluffy. Add eggs, cream and vanilla. Hit it well. Sift the dry ingredients. Stir in the butter mixture. Pour half of the mixture into a well-greased 9” square pan. sprinkle with half of the dressing; repeat. Bake at 350° for 45 to 50 minutes. Make sure the toothpick comes out dry. Dear John

Topping: ⁄ cup packed light brown sugar 1 tablespoon cinnamon 2 tablespoons melted butter or margarine 1 cup chopped walnuts 2 3

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Coffee Top Cake 2 Serves 6 to 8 Batter: Yellow or White Pudding Cake Mix 2 sticks (1 cup) butter, softened 4 eggs 8-ounce container sour cream Topping: 1 cup compacted light brown sugar 1½ tablespoons cinnamon 3 tablespoons butter or margarine, melted 1½ cups chopped walnuts

Preheat oven to 350 degrees. Prepare a blanket and reserve. Mix all the ingredients for the dough in a mixer and mix on medium speed for two minutes. Pour half of the mixture into a well-greased 13” x 9” oblong pan; sprinkle with half of the dressing; repeat. Bake at 350° for 40 to 45 minutes or until golden brown and cake springs back when lightly touched in center. Frosting (optional): Mix powdered sugar, vanilla and milk. Add more milk, a teaspoon at a time, until it is thin enough to pour over the cake after it has cooled. Dear John

Icing: 1 cup of powdered sugar, sifted 1 teaspoon of vanilla 1 tablespoon of milk

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Merciful Father, forgive our sins and give us grateful hearts for these and all other blessings. Bless our bodies with this food and our bodies at your service. Amen.

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1, 2, 3, 4 White Cake ..................Carmen Boatwright ............323 Almond Cake. ......................Amy Poole Creasy ............324 Ann Pierce Chocolate Chip Cake ..... .. .........Patricia Marks.....................324 Pastel Caramel .............. .............Carmen Boatwright ............325 Carrot Cake 1 ......... ........ .. ........Kitty Bauer............ ..................... .326 Carrot Cake 2 .. ........................ ........Julia Ariail ........... .. .. .........327 Chocolate is better than cake.... ......Edith Shepherd .................. ...328 And a slice of chocolate cake ..........Joan Bailey ......................329 Chocolate covered cherry pie...Henrietta Barnes . ........... ......329 layers of coconut cake .................. ..Amy Poole Creasy ..... .. ..... 330 Overturned cake.................... .........Nancy Lutsko ......... .. .. .........330 Biscuit with five flavors ............ Julia Ariail ............. ....... .. .......331 Shortcake Cake with Shortcake Frosting ....... .................. ....... .Carmen Boatwright . ...........332 Gingerbread with lemon sauce and daffodils.............Julia Ariail ................ ....333

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Hershey Bar Pie ............................Amber Tanner ................. ..334 Hummingbird Pie ............................Mary Lou McRae ............. .....335 Special Lemon Cake ............Joan Bailey ..................336 Mom's Cake .... . ..................Tammy's Edges.....................337 Old Fashioned Jelly Roll .... .............Carmen Boatwright ............337 Caramel Pecan Pie ............ ....... . ....Carmen Boatwright ............338 Poppy Pie .................. Carmen Boatwright ........ ....339 Pumpkin Cheesecake .................Joan Dear ............ .. ....... ..340 Pumpkin roll .................................. Julia Ariail ..... ... .. ..............341 Raw Apple Pie with Caramel Sauce................... ..Jane Kinney... ... ...............342 Chilled Pineapple Cake ......... Dear Joan . ................... ...............343 Cake with rum ............ ..... ............. .........Carmen Boatwright ............344 San Francisco Earthquake Cake .. ..Henrietta Barnes ..............345 Seven Layer Chocolate Cake .........Helen Tucker............ .... ..... ...345 Tyler's Pound Cake ........ ..........Leanne Johnson ........ .......... .346

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1, 2, 3, 4 White Cake Serves 12-15 1 cup Crisco 2 cups sugar 3 cups cake flour 6 egg whites 1 teaspoon baking powder 1½ teaspoons vanilla 1 cup milk 1 8 ⁄ teaspoons Divinity Icing salt: 113⁄ cups sugar 1 tablespoon Karo syrup ¾ cup boiling water 3 egg whites

Crisco cream and sugar until foamy. Sift the dry ingredients together. Add flour and milk alternately. Start and finish with flour. Mix well. Add vanilla. In a separate bowl, beat the egg whites until peaks form. Carefully mix the egg whites into the cake mixture. Evenly fill 3 greased and floured 9-inch round or square cake pans. Bake at 325 degrees in the middle of the oven for 30 minutes. Cool well before frosting. To make the divinity glaze, combine the sugar, Karo and boiling water and cook in a saucepan until a long thread forms when a spoon is dipped into the mixture, slowly scooped up and held over the saucepan. Pour over the beaten egg whites into stiff peaks and beat with an electric mixer until you get the right consistency for spreading. Carmen Carpenter

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Almond Cake Serves 12 1 cup room temperature butter ½ cup room temperature Crisco 3 cups sugar 5 eggs 1½ teaspoons almond extract ½ teaspoon pure vanilla 3½ cups sifted cake flour ½ teaspoon baking powder 1 cup milk

Mix the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add flavorings. Mix flour and baking powder, then add alternately with milk to the mixture; starting and ending with flour. Bake in a greased and floured mold for 1½ hours at 350 degrees. amy poole wrinkled

Ann Pierce Chocolate Cake Serves 12 1 yellow cake mix with pudding mix 1 large box chocolate instant pudding 1 large box instant vanilla pudding 4 eggs 1½ cups water ½ cup oil 12 ounces chocolate chips 1 cup chopped walnuts

Mix the first 6 ingredients in a mixer. The dough will be lumpy. Mix the chocolate pieces and walnuts. Bake in a greased and floured pan or Bundt pan at 350 degrees for 1 to 1¼ hours. Let it cool in the pan for 15 minutes and turn it over onto a plate. When cool, sprinkle with powdered sugar; serve with whipped cream, Cool Whip or ice cream. Patricia marks 324

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Caramel Cake Serves 12 8 ounces sour cream ¼ cup milk 1 cup butter, softened 2 cups sugar 4 large eggs 2¾ cups cake flour 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon vanilla extract 1 teaspoon rum extract Caramel Glaze makes 4¾ cups 3 cups granulated sugar, divided 1 cup milk 2 tablespoons white corn syrup ¾ cup unsalted butter, cut into pieces 1 teaspoon vanilla extract

Combine sour cream and milk. Set aside. Beat the butter and sugar with an electric mixer until foamy. Add the eggs, one at a time, beating until well combined. Sift together the flour, salt and baking powder. Add to the butter mixture alternately with the sour cream mixture on low speed. Start and finish with the flour mixture. Add the aromas of rum and vanilla. Mix. Divide the dough into 2 greased molds and lined with waxed paper. Bake at 350 degrees in the oven for 45 minutes. A wooden toothpick in the middle of the cake should come out clean. Cool in the pans on wire racks for 10 minutes. Remove from the mold onto wire racks and cool completely. Ice cream with caramel glaze. To make the glaze, place ½ cup sugar in a large, very heavy pan. I use a pan. Set aside. Combine 2½ cups sugar, milk, and corn syrup in a large heavy saucepan. Bring to a boil over medium heat, stirring frequently. Stay warm. Heat ½ cup of sugar in a separate pan (very carefully) over medium heat until sugar dissolves. Stir often until the sugar turns golden brown. The darker the sugar, the more caramel flavor. Little by little, carefully pour the warm milk mixture into the caramelized sugar. Cook without stirring after mixing over medium heat until it reaches a soft ball or 238 degrees on a candy thermometer. Add butter, stirring. Keep away from heat; add vanilla. Cool for 5 minutes. Mix with an electric mixer on medium speed until you get the right thickness for coating the cake. Carmen Carpenter 325

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Carrot cake For 8 to 10 people 2 cups sugar 2 cups flour 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon 1¼ cups oil 4 eggs 1 teaspoon vanilla 3 cups grated carrots 1 cup chopped walnuts

Add the dry ingredients together. Add oil, eggs and vanilla and beat well. Add carrots and walnuts. Bake in two greased and floured cake pans at 350 degrees for 30 to 40 minutes. In an electric mixer, combine cream cheese and butter. Gradually add a box of powdered sugar. Add vanilla and beat well. Spread over the cake. Bauer cat

Frosting 8 ounces cream cheese 1 box 4X powdered sugar ¼ cup butter 1 teaspoon vanilla

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Carrot Cake Deluxe Serves 12 2 cups sugar 2 cups self-raising flour, sifted 2 teaspoons cinnamon 1½ cups Wesson oil 4 eggs 1 teaspoon vanilla 3 cups grated carrots 1 cup chopped walnuts

Sift the sugar, flour and cinnamon into the bowl of an electric mixer. Add the salad oil and eggs, mixing after each, then add the vanilla. Beat well (about 5 minutes). Add carrots and walnuts. Mix. Bake in 2 to 3 greased and floured molds. Bake at 350 degrees for 30 to 35 minutes. Cool well before frosting. Let the cream cheese and butter come to room temperature. Beat with a mixer until foamy. Add powdered sugar, vanilla and nuts. Mix or beat until you get a spreadable consistency.

Frosting for 3 layers: 14 ounces cream cheese 1 stick margarine or Parkay butter 1 box 10X confectioners' sugar 2 teaspoons vanilla 1 cup chopped walnuts (optional)

julia ariel

Frosting for 2 layers: 8 ounces cream cheese ½ stick margarine or Parkay butter 1 box 10X confectioners' sugar 1 teaspoon vanilla 1 cup chopped walnuts (optional) 327

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Chocolate Better Than Cake for 16 Servings 18¼-ounce package Devil's Food Cake Mix 6-ounce package Semi-Sweet Chocolate Chips ¾ cup chopped nuts 3.9-ounce package Instant Chocolate Pudding Mix 1 cup sour cream ½ cup vegetable oil ¼ cup water 4 large eggs 1 teaspoon pure vanilla extract Frosting: 8 tablespoons (1 stick) butter 4 tablespoons unsweetened cocoa powder 1 3 ⁄ cups whole milk 4 cups sifted confectioners' sugar

Place a rack in the center of the oven and preheat it to 350 degrees. Lightly spray a 10-inch pan with cooking spray, then dust with flour. Shake off excess flour and save. Place 2 tablespoons of the cake mix, chocolate chips, and walnuts in a small bowl. Mix and reserve. Place the remaining cake mix, along with the pudding mix, sour cream, oil, water, eggs and vanilla in a large mixing bowl. Mix with an electric mixer on low speed for 1 minute. Stop and scrape down the side of the bowl. Add the rest of the chocolate chips and walnuts. Increase the mixer speed to medium and beat for another 2 to 3 minutes, scraping down the sides if necessary. The dough should be thick and well mixed. Add the mixture of chocolate chips and walnuts. Pour the batter into the prepared pan, smooth the top and bake at 350 degrees for 50 to 55 minutes. Cool in the pan for 15 minutes. Run a long, sharp knife around the edge of the cake and invert onto a cooling rack, then invert back onto the serving plate to cool for an additional 20 minutes. Prepare the glaze by melting the butter in a saucepan over low heat. Add cocoa and milk. Bring mixture to a boil, stirring frequently, then remove from heat. Add sugar until thick and smooth. Pour the warm glaze over the top of the cooled cake. Work quickly because this frosting hardens best while still warm. Adapted from Cora Crosby's Cake Book Edith Shepherd 328

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Chocolate cake - one slice for 1 2 tablespoons of flour 2 tablespoons of sugar 2 tablespoons of unsweetened cocoa 1 large egg 2 tablespoons of milk 2 tablespoons of vegetable oil 2 tablespoons of chocolate chips A little vanilla

Add the dry ingredients to the cup. Mix well. Add the egg and mix. Pour milk and oil and mix well. Add chocolate pieces and vanilla and mix. Place the mug in the microwave and cook on high for 2 minutes. Allow to cool and turn onto a plate. joan bailey

Chocolate Covered Cherry Pie Serves 12 1 box devil's food cake mix 21 ounces cherry pie filling 2 large eggs 1 teaspoon almond extract Frosting: 1 cup sugar 1 3 ⁄ cups margarine 1 3 ⁄ cups milk 6-ounce package of pieces chocolate ½ cup chopped walnuts

Spray oil in a 9” x 13” pan. Place all ingredients in a large mixing bowl. Blend gently so as not to crush all the cherries. Bake at 350 degrees for 30 to 35 minutes. For the glaze, heat the sugar, butter and milk while stirring. Bring the mixture to a boil and cook for 1 minute. Add the chocolate chips, stirring until smooth. Add walnuts. Spread the frosting on the cake while it is still warm. Henrietta (Hank) Barnes 329

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Coconut Cake Serves 12 1 box yellow cake mix (4 layers) 2 8-ounce boxes sour cream 2 cups confectioners' sugar 12-ounce package shredded coconut 12-ounce box Cool Whip

Make 4 layers of cake according to the instructions on the box. Frosting: Mix sour cream, sugar and coconut. Add Cool Whip to the mixture and distribute in chilled layers. Best refrigerated 3 days before cutting. Cool in a sealed cake pan. amy poole wrinkled

Dump Cake Serves 8 1 package yellow cake mix 8 ounces crushed pineapple in syrup, undrained 15 ounces cherry pie filling 1 cup chopped walnuts ½ cup thinly sliced olive oil

Preheat oven to 350 degrees. Grease a 13” x 9” x 2” pan. Spread the pineapple in the pan and spread it evenly. Pour over the tart filling and spread evenly. Pour the cake mixture over the cherry layer and spread it evenly. Sprinkle the walnuts over the cake mixture. Spread the oil slices evenly over the top. Bake at 350 degrees for 48 to 53 minutes. nancy doll

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Five Flavors Pound Cake Serves 12 1 cup butter, room temperature ½ cup Parkay margarine, room temperature 3 cups sugar 5 eggs, room temperature 3½ cups cake flour 1 teaspoon baking powder 1 cup milk 1 teaspoon coconut flavoring 1 teaspoon rum flavoring 1 teaspoon of vanilla 1 teaspoon of butter flavoring 1 teaspoon of lemon flavoring Wilton cake release

Beat butter, margarine and sugar with a mixer. Add the eggs one at a time, beating until each is incorporated. In a separate bowl, sift together the flour and baking powder three times. Add the flour mixture to the butter and sugar mixture alternately with the milk. Add the flavorings and mix on medium speed for 3 to 5 minutes. Apply Wilton Cake Release to baking pans. The recipe generously fills a loaf pan or two 9” x 5” x 3” loaf pans. Bake at 325 degrees for about an hour and 15 minutes. Adjust the time based on the size of the pan. Let cool in the pan for 10 minutes before cooling on a wire rack for a further 15 minutes. Adapted from Julia Ariail Marci Dennard's recipe

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Fudge Frosting Layer Cake Serves 12 1 teaspoon salt 1½ teaspoons baking soda 2 cups cake flour 2 cups sugar ½ cup Crisco 2 squares baking chocolate, melted ¾ cup buttermilk ½ teaspoon baking powder 4 eggs, added separately ½ cup buttermilk 2 teaspoons of vanilla

Sift together salt, baking soda, flour and sugar. Mix the Crisco and dry ingredients in a large bowl until they become a floury mixture. Add buttermilk and chocolate. Mix. Then add ½ teaspoon of baking powder; add the added eggs one at a time, beating after each addition; add additional ½ cup buttermilk and vanilla. Mix well and divide into 3 greased and floured 9-inch round or square cake pans. Bake at 350 degrees for 20 to 25 minutes. Cool and then ice with frosting. To prepare the frosting, cook all the frosting ingredients except the vanilla in a heavy pan, stirring constantly. Bring to a boil and cook for 1½ - 2 minutes. Add vanilla. Cool in a pot of cold water, whisking the frosting until warm to the touch, then spread over the chocolate cake.

Sweet Frosting: 3 cups sugar ¾ cup milk 2 chocolate squares ¾ cup Crisco 1 3 ⁄ cups white corn syrup 1 teaspoon vanilla

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Gingerbread with lemon sauce and daffodils For 16 pieces 2 eggs ¾ cup dark brown sugar ¾ cup dark corn syrup ¾ cup vegetable oil 2¼ cups all-purpose flour 2½ teaspoons baking powder ¾ teaspoon baking soda 2 teaspoons ground ginger 1½ teaspoons cinnamon ½ teaspoon ground cloves teaspoon of nutmeg 1 cup of boiling water

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Beat the eggs until they become light and foamy. Add sugar, syrup and cooking oil. Mix well. Sift the dry ingredients and add them to the egg mixture. Add boiling water. Bake in a 9" x 13" pan at 375 degrees for about 25 minutes. Serve with lemon sauce. To make the sauce, combine the sugar and cornstarch in a small saucepan. Gradually add water, egg, lemon juice and zest, and margarine. Cook over medium heat, stirring until the mixture comes to a boil. Boil for 1 minute. Serve warm or cold. Excellent in bread pudding. It is stored for 1 week in the refrigerator. julia ariel

Sauce: 1½ cups 1 cup sugar 1 tablespoon cornstarch ¼ cup water 1 beaten egg 3 tablespoons lemon juice 2 teaspoons grated lemon peel ½ cup 333 margarine

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12 servings Hershey Bar Cake 1 box chocolate cake mix 8-ounce package cream cheese, softened 1 cup powdered sugar ½ cup granulated sugar 10 almonds Hershey candies, divided 12-ounce container frozen shake topping, thawed

Prepare the pie crust according to the instructions on the package. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely. Beat cream cheese, powdered sugar and granulated sugar with an electric mixer on medium speed until creamy. Finely chop 8 candies. Mix the cream cheese mixture and chopped candies into the whipped topping. Cover the cake with frosting. Chop the remaining 2 chocolate bars. Sprinkle half of the chopped candies over the cake. Press the remaining chopped candies along the bottom edge of the cake. amber tanner

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Hummingbird Cake for 4 3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon nutmeg ½ teaspoon salt ½ teaspoon ground cloves ½ cup butter 3 eggs 2 cups mashed bananas 8 ounces crushed pineapple 2 teaspoons vanilla 1 cup chopped walnuts

In a medium bowl, mix flour, sugar, baking soda, nutmeg, salt and cloves; Set aside. Beat the butter well in a large bowl. Add eggs, banana, undrained pineapple and vanilla. Beat until combined. Add the flour mixture. Mix on low speed until combined. Add the walnuts. Roll out the dough in a well-greased and floured 30 cm pan. Bake in a 325 degree oven for 70 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes; Remove from the pan and cool completely. To decorate with powdered sugar, place the base on top of the cake and a spoonful of powdered sugar in a sieve and sift over the base to fill the cut designs. Carefully remove the backing. If desired, serve with red grapes. Mary Lou McRae

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Special Lemon Cake Makes 8 2½ cups all-purpose flour ½ cup yellow cornmeal 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 sticks unsalted butter 1¾ cups sugar 1 tablespoon lemon zest ¼ cup lemon juice 4 large eggs 1 cup buttermilk or plain yogurt

Preheat oven to 325 degrees and place in a large baking dish coated with cooking spray. In a medium bowl, mix the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, beat the butter, sugar, lemon zest and juice until fluffy. Beat in the eggs one at a time, then mix in the flour mixture and buttermilk until the dough is smooth. Pour the dough into the tube mold. Flatten the dough with a rolling pin. Bake for 55 to 65 minutes or until a proof comes out clean. For the frosting, beat the sugar and juice in a bowl until combined. The sugar will not dissolve completely. Place the cake on a wire rack over a baking sheet and coat it with glaze. Sugar crystals will be visible. joan bailey

Hot Cake Frosting: 1 cup confectioners' sugar 1 3 ⁄ cups lemon juice

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Mama's Cake Makes 12 1 cup butter ½ cup Crisco 3 cups sugar 5 eggs 3 cups all-purpose flour 1 teaspoon baking powder 1 cup milk 1 teaspoon old-fashioned vanilla jelly Makes 8 to 10 servings 2 3

⁄ cup jelly or jam, your favorite 3 large eggs 1 cup sugar 1 3 ⁄ cups water 1 cup cake mix or all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1½ teaspoon vanilla 1 box powdered sugar

Buttercream and Crisco. Add sugar and eggs. Sift the flour and baking powder and add alternately with the milk to the mixture. Then add the vanilla. Beat for 3 minutes on medium speed. Bake for 80 minutes at 325 degrees or until done in the center. Tammy Borders

Preheat oven to 375 degrees. Cover the sides of a jelly sheet or any baking sheet with baking paper. Grease the pan and paper if using wax paper or aluminum foil. Beat the eggs in a small bowl with an electric mixer for 5 minutes. Sift together the flour, baking powder and salt. Pour the beaten eggs into a large bowl and gradually add the sugar, vanilla and water. Now beat in the flour until well combined. Pour into the mold and distribute in the corners. Bake for 12 to 15 minutes. Pour powdered sugar into a sieve; coat the napkin with powdered sugar with a kitchen towel. Remove the cake from the oven and immediately remove it from the mold on a napkin. Sprinkle with more powdered sugar and roll in a towel. Let it cool. Unroll the cake. Cover with gelatin and re-wrap without the towel. Carmen Carpenter 337

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Caramel Pecan Cake Serves 12 1½ cups (½ pound) candied red cherries 1½ cups (½ pound) chopped candied pineapple 1½ cups (½ pound) chopped pitted dates 1 tablespoon all-purpose flour 4½ cups coarsely chopped walnuts 1¼ cups shredded coconut 1 can sweetened condensed milk 3 to 4 tablespoons brandy or bourbon (optional)

Like the fruit cake, this cake should be made 2 weeks before serving. Preheat the oven to 250 degrees. Grease and flour a tube mold with a removable bottom. Combine cherries, pineapple and dates in a large bowl. Sprinkle with flour. Mix and sprinkle the fruit with flour. Add walnuts and coconut; mix well. Add condensed milk. Stir to combine. Pour into the prepared tube dish, leveling the top. Bake for 1½ hours. Cool on a cake rack. If using brandy or bourbon, pour over the top of the cake before chilling. Wrap it well in aluminum foil. Refrigerate for at least 2 weeks before serving. It is best cut cold with a serrated knife. Carmen Carpenter

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Poppy Seed Cake Serves 12 1 box Duncan Hines Yellow Butter Recipe Cake Mix 1 small box instant vanilla pudding 4 eggs ½ cup dry sherry ½ cup sour cream ½ cup oil ½ cup white sugar ¼ cup poppy seeds

Mix all the ingredients for 2 minutes in an electric mixer. Grease and flour the tube mold. Pour batter and bake at 350 degrees for 50 minutes. Allow to cool in the pan, then remove to a wire rack. Carmen Carpenter

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Pumpkin Cheesecake Serves 12 16-ounce package cake mix 3 eggs, divided 2 tablespoons butter, melted 4 teaspoons pumpkin pie spice, divided 8-ounce package cream cheese 14-ounce sweetened condensed milk 16-ounce can pumpkins 1 teaspoon cinnamon ½ teaspoon salt 1 cup chopped walnuts pecans whipped cream topping

In a small bowl, mix the cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice. Beat on low heat until the mixture breaks up. Press into bottom of 13” x 9” pan. Set aside. In a large bowl, beat the cream cheese until foamy. Add condensed milk, 2 eggs, pumpkin, remaining cookie spice, cinnamon and salt. Mix until well combined. Pour into the crust; sprinkle with walnuts; bake at 350 degrees for 35 to 45 minutes or until set. Cool. Refrigerate until serving. To serve, cut into squares and top with whipped cream or whipped cream. Dear John

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Pumpkin roll for 8 cakes Ingredients: 3 eggs 1 cup sugar 1 teaspoon lemon juice 2 3 ⁄ cups pumpkin ¾ cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon nut butter ½ teaspoon salt ½ cup finely chopped walnuts or pecans ¼ cup powdered sugar

Beat 3 eggs for 5 minutes or until foamy. Gradually add 1 cup of sugar. Add lemon juice and pumpkin. Mix well. In another bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt. Mix the egg mixture into the dry mixture and mix. Apply Wilton Cake Release to a 10” x 15” x 1” baking dish (pan with raised sides). Sprinkle chopped pecans or walnuts on top. Bake at 375 degrees for 12 to 14 minutes. Let it cool for 10 minutes. Turn the cake onto a tea towel sprinkled with sifted powdered sugar. Start at the end and roll the towel and cake together and let cool completely. Mix cream cheese, butter, vanilla and powdered sugar well. Unroll the pie, remove the towel and spread the filling mixture evenly over the pie. Roll the cake again with the mixture inside. Wrap in plastic film and cool in the refrigerator until desired hardness. julia ariel

Filling Ingredients: 6 ounces cream cheese 4 tablespoons butter or margarine ½ teaspoon vanilla 1 cup powdered sugar

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Raw Apple Pie with Caramel Sauce Serves 12 2 cups sugar ½ cup butter 2 eggs 1 tablespoon vanilla 2 cups flour 1½ teaspoons baking soda 1 tablespoon cinnamon 1 teaspoon nutmeg 4 cups chopped apples (they don't have to be peeled, but you can if you want ) ½ cup chopped walnuts (optional) unsweetened whipping cream

Preheat oven to 350 degrees. Cream the butter and sugar in a large bowl. Add eggs and vanilla, beating until combined. In a separate bowl, mix the dry ingredients. Add to creamed mixture, beating until well combined. The dough will look dry; if it's too hard to work with, add a couple of tablespoons of buttermilk or yogurt or sour cream. Add chopped apple and walnuts, mixing on medium speed. Pour batter into greased pan (9" x 13" or 12-cup Bundt pan). Bake for 40 to 45 minutes. Test the cake to make sure it's in the middle before removing it from the pan! Cut into slices to serve; top with unsweetened whipped cream and drizzle with warm caramel sauce. Mix the sauce ingredients in a small saucepan. Heat, stirring, until smooth. Serve with cake. Jane Kinney

Caramel sauce: ½ cup brown sugar ½ cup white sugar ½ cup butter ½ cup half-and-half

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Chilled Pineapple Cake Serves 12 1 package Duncan Hines Yellow Cake Mix 2 cups sugar 16 ounces sour cream 20 ounces can crushed pineapple, drained 9-ounce container Cool Whip

Bake the cake mix in two layers according to package directions. After cooling, divide each into 2 parts to make four layers. Mix sugar, sour cream and drained pineapple. Reserve 1 cup of mixture. Stack the cake layers, placing the mixture on top of each layer (including the top). Add one cup of a large 8- to 9-ounce bowl of Cool Whip to the reserved mixture. Cover the cake with frosting. Store in the refrigerator. It can be frozen and then thawed in the refrigerator. It is good to keep in the refrigerator for up to 3 days before serving. Breach. Dear John

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Rum Cake For 10 to 12 pieces 1½ cups butter, softened 1½ cups sugar 3 large eggs + 1 egg yolk 2 teaspoons vanilla 2 tablespoons grated lemon peel ½ cup dark rum ¼ cup banana liqueur 3 cups cake flour 2 teaspoons baking powder ½ teaspoons baking soda 1 8 ⁄ teaspoons salt ½ cup finely chopped walnuts 1 cup whipping cream ¼ cup powdered sugar

Beat the butter and sugar until foamy. Add eggs and vanilla one at a time until combined. Add lemon zest. Hit it well. Gradually add rum and banana liqueurs. Hit it well. Sift the dry ingredients. Add to the dough alternately with whipped cream. Start with flour and finish with flour. Grease a Bundt pan. Sprinkle walnuts on the bottom of the pan. Pour the batter. Bake at 350 degrees for 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. To prepare the rum syrup, melt the butter in a pot on the stove. Add the other ingredients. Stir often. Bring to a boil. Reduce the heat. Cook for 8 to 10 minutes, stirring frequently. Keep away from heat. Cool for 10 minutes. Pierce the cake several times and pour the rum syrup over the cake. Let it rest for 45 minutes. Remove from bowl; cool on a wire rack. Sprinkle with powdered sugar. Carmen Carpenter

Rum syrup: 10 tablespoons butter ¾ cup sugar ½ cup dark rum ¼ cup banana liqueur

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San Francisco Earthquake Cake Serves 12 1 cup shredded coconut 1 cup chopped walnuts 1 package German Chocolate Cake Mix 8 ounces cream cheese 1 stick margarine 1 box powdered sugar

Spray a 9” x 13” x 2” pan with oil. Sprinkle the pan with walnuts and coconut. Make a cake in a mixer according to the instructions on the package and spread the dough over the coconut. Mix cream cheese, margarine and powdered sugar in a mixer. Drop spoonfuls onto the cake. Pour hard into the dough. Bake at 350 degrees for 40 to 45 minutes. Henrietta (Hank) Barnes

Seven Layers of Chocolate Cake Serves 12 1 package Duncan Hines Yellow Cake Mix Chocolate Topping: 3 cups granulated sugar 9 tablespoons cocoa 2 sticks and 2 tablespoons butter, melted 12 ounces evaporated milk 5 ounces evaporated milk

Prepare the cake according to the instructions on the box. Form small layers by placing ¾ cup batter into Pam-sprayed 9-inch round pans. This makes about seven or eight layers. Bake at 350 degrees until lightly browned. Mix sugar, cocoa and butter in a 3 liter pot. Add evaporated milk and mix well. Cook on medium heat until a soft ball (240 degrees). Let it cool and freeze the cake. helen tucker 345

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Tyler's Pound Cake Serves 12 ½ cup margarine ½ cup shortening 3 cups sugar 5 eggs 1 cup milk 1 teaspoon vanilla ½ teaspoon salt ½ teaspoon baking powder 3 cups all-purpose flour

Preheat oven to 350 degrees. Greased and floured cake molds. Beat margarine, butter and sugar well. Add milk. Add eggs, one at a time, beat well. Add vanilla, salt and baking powder. Add flour 1 cup at a time, mixing well between each addition. Pour into the pan(s), bake for 1 hour. Check. It usually takes another 15 to 25 minutes, depending on your oven. (Biscuits, round cakes, cupcakes or regular biscuits can be made every day with this recipe without any changes.) **Do not use Yellow Bag Splenda as a substitute. The cake doesn't rise!** Leanne Johnson

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Dear God, thank you for this meal. Bless the hands that prepared it. Bless him for our use and us for his service, and make us always aware of the needs of others. Through Christ our Lord we pray. Amen.

(Video) Hridayer Gaan Shikhe To Gaay Go Sabai with lyrics | Manna Dey | Sabai To Sukhi Hotey Chai | HD Song

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Pictures of Babe Ruth ................................Beulah Murphy ............. ... .. ....351 Baby Ruth Tiles ................................Jane Kinney... ... ............ ..........351 Beacon Hill Brownies .................Patricia Marks. .. .......... ........352 Cookies..................... ...... ... ........... ...Lilian Miller ......................... ..353 Brenda's Cookies . ... .............. .Tammy's Edges............ ......354 Brownies .......... ... ...............Jane Ferrell.... ............355 Brown Sugar Shortbread ........ ....Jane Kinney....... 356 Butter Bars... ..Jane Kinney........... ........ ....356 Crème Market de Menthe ............Jane Kinney ....... .................... 357 coconut snowballs .. ..........Edith Shepherd ......... 358 cream cheese cubes ....... ....... ....Janet Dickman ... ........... ......359 Danish puff pastry ............. ..... ........... ....Jane Kinney.. .......................... ..360 Dirty Cookies..... ...... ...... ............Judy De Mott ............361 Easy Peanut Butter Cookies ......... . .Edith Shepherd ......................362 Shortcrust Espresso Cookies ....... ............ ......... ..Jane Kinney.................363

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Fantastic One Pan Brownies............Pepi Nelson................................ ..364 Puff pastry Apple squares .... ...................Jane Kinney................. ... .. ......365 Fruit cookies. ........................Julije Ariail .................. .....366 Kahlua Brownies by Joye Bradley ....Ann Burnette .....................367 Lemon Cheese Bars ..... ......... .....Joan Dear .........................368 M&M Bars .. ............. ......................Jane Kinney........... .. ............369 Melt-in-your-mouth sugar cookies ............................. ..Jennifer Carter ........ .. ............370 Mixed Nut Cornflake Brittle..........Member of the Church of Christ..... ... 371 Nut Candy Bars ... ..... ..........Jane Kinney ................. ......372 Peanut Butter Oatmeal Jumbos .... .Jennifer Carter ......................373 Rhonda's Truffles ..... ................. .. ...Gail Hobgood...............374 Strawberry Cheese Pie Bites. .......Helen Tucker..........................375 chocolate bars............ .. ......................Jane Kinney..................... ... .......376

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Babe Ruth Squares Servings 12 1 cup sugar 1 cup Karo light syrup 1½ cups peanut butter 5 cups Rice Krispies 6 ounces chocolate chips 6 ounces caramel chips

Boil the sugar and syrup until they dissolve. Remove from heat and add peanut butter, then add Rice Krispies. Press into the bottom of a greased 13” x 9” pan. Cool. Melt the pieces of chocolate and caramel in hot water. Freeze and cut into squares. Beulah Murphy

Baby Ruth Bars Servings 12 ¾ cups margarine or butter ¼ cup light corn syrup 1 3 ⁄ cups crunchy peanut butter 1 cup packed brown sugar 1 teaspoon vanilla extract 4 cups quick-cooking oats Coverage: 6 ounces caramel chips 6 ounces semisweet chocolate chips 12 ounces milk chocolate chips 1 3 ⁄ cups crunchy peanut butter 1 cup salted peanuts

Melt butter or margarine, syrup, peanut butter, sugar and vanilla. Pour over the oats; mix well. Press the mixture into a greased 9” x 13” pan. Bake at 375 degrees for 10 minutes. Cool. In a heavy saucepan over medium heat, melt the first 4 ingredients for the dressing, stirring until the mixture is smooth. When smooth, add 1 cup salted peanuts. Spread evenly over the baked mixture. Cool. Cut into squares. Jane Kinney

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Beacon Hill Brownies Makes 24 to 32 1 package (8 squares) Baker's unsweetened chocolate 1 cup butter 5 eggs 3 cups sugar 1 tablespoon vanilla 1½ cups flour (or, if nuts are omitted, 1¾ cups) 2 cups coarsely chopped walnuts

Melt the chocolate with butter over low heat, stirring constantly. Meanwhile, beat the eggs, sugar and vanilla on high speed for 10 minutes. Mix the chocolate and butter mixture on low speed. Add the flour, mixing just to combine. Add walnuts (optional). Spread mixture into a 13" x 9" pan lined with foil and sprinkled with Baker's Joy. Bake at 375 degrees for 15 minutes; preheat the oven to 350 degrees and bake for another 20 minutes. When the edges pull away from the pan, the brownies are ready. Additional dressing: just before the cookies are done, remove the pan from the oven and top with small after-dinner mints (1½ packets of Andean mints, for example); Return to the oven for 1 to 2 minutes. Then spread the mints over the brownies and cool in the mold. Before the mint dressing is completely set, cut it with a knife into 24 to 32 squares. patricia brand

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Biscotti to serve 12 ½ cup whole almonds ⁄ cup butter ¾ cup sugar 2 eggs 1 teaspoon vanilla ¼ teaspoon almond extract 2 teaspoons orange zest 2¼ cups flour 1½ teaspoons baking powder 1 8 ⁄ teaspoon nutmeg ¼ teaspoon salt 1 3

Roast the walnuts in a 325-degree oven until golden brown, about 8 to 10 minutes. Let it cool. Beat the butter and sugar in a bowl until light and fluffy. Beat eggs, vanilla, almond extract and orange peel. In a separate bowl, mix the flour, baking powder, nutmeg and salt. Add to the cream mixture, mix until combined. Cut the almonds in half and fold them. Divide the dough in half. Arrange them on a greased baking sheet and form into two logs about ½ inch thick, 1½ inches wide and 12 inches long, about 2 inches apart. Bake at 325 degrees for 25 minutes or until golden brown. Transfer to a wire rack and cool for about five minutes. Place on a cutting board. Using a serrated knife, cut diagonally at a 45-degree angle about ½ inch wide. Place the slices flat on the baking sheet and return to the oven for 10 minutes. Turn them once to dry a little. Liliana Miller

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Brenda's Brownies Serves 12 2 cups sugar ¾ cup butter 4 tablespoons melted cocoa 3 beaten eggs 1½ cups sifted self-raising flour 2 tablespoons vanilla

Mix all the ingredients. Pour into a greased or sprayed 9" x 13" pan and bake at 325 degrees for 30 minutes. When they are cool, cover the cookies with the glaze. To prepare the glaze, melt the butter in a saucepan over low heat. Add cocoa and mix well. Add the milk and heat until it boils. Remove from heat and add powdered sugar and vanilla. Pour over the brownies.

Frosting: 1 stick of butter 4 tablespoons of cocoa 1 3 ⁄ cups of milk 1 box of powdered sugar 1 teaspoon of vanilla

Fronteras Tammy

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Brownies for 12 people 2 eggs 1 cup sugar ¾ cup flour ½ cup walnuts ¼ teaspoon salt ½ cup melted butter 2 squares of chocolate, melted small boxes of marshmallows Frosting: 2 tablespoons butter 4 tablespoons cream or milk 2 cups sugar 4 x ¼ cup cocoa pinch of salt

Beat eggs and sugar, then add flour, nuts and salt. Add melted butter and chocolate. Bake in a greased pan for 20 minutes at 350 degrees. Remove from the oven and place marshmallows on top. Return to the oven; let the marshmallows puff up, then press down and pour over the frosting. For the glaze, put butter and cream or milk to boil. Then add sugar, cocoa and salt. Note: This brownie recipe is from Laura Mae Robinson. She made them every year for the Christ Church Christmas Bazaar. People would order before the bazaar. I don't know how many I would make each year. They were very popular!! Jane Ferrell

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Brown Sugar Shortbread Serves 12 1½ cups butter 1 cup packed brown sugar 1 teaspoon vanilla extract 3 cups flour ½ teaspoon salt

Mix the butter, sugar and vanilla until light and fluffy. Add flour and salt until combined. Shape into 4 balls; wrap the balls well and leave in the refrigerator for 1-2 hours. Preheat oven to 325 degrees. Remove one ball of dough from the refrigerator. On a lightly floured surface, roll out one ball of dough to a thickness of 3 8 ⁄ ”. Cut with cookie cutters of your choice. Place on ungreased cookie sheets; sprinkle with pearl sugar (or colored sugar for the holidays). Bake until set and lightly golden (about 15-19 minutes). Cool on a wire rack. Store in a container with a loose lid.

Sticks of butter for 12 meals

jane kinney

1 graham cracker wrapper ½ cup butter ½ cup brown sugar 1 cup pecans 12 ounces milk chocolate chips 6 ounces brick chips (you can find these at a baking store)

Preheat oven to 350 degrees. Line a lightly oiled 9" x 13" pan with graham crackers, cutting or breaking them to fit. Melted butter; add brown sugar. Bring to a boil, stirring, then cook, still stirring, for 2 minutes. Pour over the cookies in the pan. Sprinkle with walnut pieces and bake for 10 minutes. Remove from the oven. Sprinkle the fries evenly over the surface and return the pan to the oven for a maximum of 2 minutes. Remove from the oven and spread the melted chips evenly. Sprinkle with brick shavings. Cool and cut. Jane Kinney 356

Crème de Menthe Squares Serves 12 1¼ cups margarine or butter, separated ½ cup cocoa 3½ cups powdered sugar, sifted and separated 1 egg, beaten 1 teaspoon vanilla extract 2 cups graham cracker crumbs 1 3 ⁄ cups spearmint cream liqueur 1½ cups semi-sweet liqueur chocolate chips

Bottom layer: Melt ½ cup butter or margarine with cocoa, mix well until combined. Keep away from heat. Add ½ cup powdered sugar, beaten egg and vanilla and mix. Add the graham cracker crumbs. Mix well and press into an ungreased 9" x 13" pan. Middle layer: Melt ½ cup butter or margarine and mix with crème de menthe in a small bowl. With a mixer on low speed, add 3 cups of powdered sugar. Arrange on the bottom layer. Cool for one hour. Top layer: Mix ¼ cup margarine or butter with chocolate chips and melt over low heat, stirring well. Spread over a layer of cold mint. Cool for 1-2 hours. Cut into small squares. Keep in the refrigerator in a closed container. Jane Kinney

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Coconut Snowball Crisps Makes 3 dozen 3 large egg whites 1 pinch of salt 1 cup confectioners' sugar 2 cups sweetened shredded coconut 2 cups rice crispies ¼ cup cornstarch

Place the racks in the upper and lower third of the oven and heat to 200 degrees. Line 2 cookie sheets with parchment paper. Using an electric mixer with a whisk attachment, beat the egg whites and salt on medium speed until thick and foamy. Sprinkle with confectioners' sugar and, once mixed in, beat on high speed until stiff and glossy, about 5 minutes. In a medium bowl, combine the coconut, rice flakes and cornstarch. Using a rubber spatula, gently fold in the egg mixture until combined. Drop rounded teaspoonfuls of mixture about 1 inch apart on prepared baking sheets. Bake until firm and dry to the touch, about 1 hour. Let it cool completely. Adapted from a recipe by Rachael Ray Edith Shepherd

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Cream Cheese Serves 12 Base: 1 package butter cookie mix ½ cup butter, room temperature 2 eggs, lightly beaten ¾ cup chopped walnuts Topping: 8-ounce package cream cheese, softened 2 eggs 1 pound powdered sugar, sifted 1 teaspoon of vanilla extract

Preheat oven to 350 degrees. Mix all the basic ingredients and place in a well-greased and floured 9” x 13” pan. Bake at 350 degrees for 15 minutes. Remove from the oven. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add one egg at a time. Beat the sugar until the mixture becomes smooth. Add vanilla extract. Spread evenly over the dough and bake for 15 minutes or until set. (The cake will go up and down.) Cool, then refrigerate. Sprinkle with powdered sugar and cut into squares. Janet Dickman

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Danish puff pastry for 12 people 1 cup flour ½ cup cold butter (not margarine) 2 tablespoons water 1 cup water ½ cup butter 1 tablespoon pure almond extract 1 cup flour 3 eggs Frosting: 1 cup powdered sugar 2 teaspoons almond extract A little cream or milk Sliced almonds

Mix the flour, ½ cup cold butter, and 2 tablespoons water as you would a pie crust. Divide the dough into two parts. Punch each into one long strip (about 2" to 3" wide) in a greased 10" x 15" pan (jelly pan or cookie sheet) - keep each fairly thin. Put in the fridge. It can be refrigerated overnight for a crispier crust. Preheat the oven to 300 degrees. Boil 1 cup of water and ½ cup of butter in a 2 liter pot. Keep away from heat. Add almond extract. Add the flour, all at once; mix quickly until smooth. Add the eggs, one at a time, mixing until each is well combined. Spread the dough over the unbaked crusts. Bake for 30 to 40 minutes, until the top puffs up and begins to brown around the edges. Remove from the oven and cool completely. Make the frosting quite stiff. Pour over the baked puff pastry. Sprinkle almonds on top. Jane Kinney

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Dirty Cookies Makes 24 2 cups brown sugar 2 cups granulated sugar 2 cups Crisco 4 eggs 3 cups oatmeal 4 cups flour 2 teaspoons baking soda 2 teaspoons salt 2 teaspoons baking powder 2 teaspoons vanilla 1 cup chopped walnuts 2 cups coconut

Whipped cream and Crisco. Beat the eggs. Sieve the dry ingredients and add them to the creamy mixture. Mix well. Add coconut, vanilla and walnuts. Form small balls and place on a cookie sheet. Do not press down. They will expand as they cook. Bake at 350 degrees for 12 minutes. Good for the crowd. The recipe can be halved. judy de mott

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Easy Peanut Butter Cookies Makes 8 1 cup peanut butter (smooth or nutty) 1½ cups granulated sugar 1 egg 1 teaspoon vanilla

Mix all the ingredients well. Take walnut-sized pieces of dough and lightly sprinkle them with sugar so they don't stick to your hands. Roll into balls and place on a greased tray (or baking paper). Press with a fork and make crosses on top. Bake in a 350 degree oven for 12 minutes. Cool a little before removing. (They can also be used for ice cream sandwiches and then topped with chopped nuts.) Adapted from a recipe by Paula Dean, Edith Shepherd.

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Shortbread Espresso 9 1½ cups powdered sugar ¾ cup cocoa 2¼ cups flour 3 tablespoons cornstarch ½ teaspoon salt 1½ teaspoons vanilla extract 2 tablespoons instant espresso or instant coffee powder 1½ cups butter

Sift powdered sugar and cocoa and set aside. Sift together the flour, cornstarch and salt and set aside. Mix vanilla and instant espresso and set aside. Cream 1½ cups of butter. Add the vanilla extract/coffee mixture and mix well. Add the powdered sugar/cocoa mixture and mix for 2 minutes. Add the flour mixture and beat until the dough comes together. Line a 9" x 9" pan with parchment paper so that the parchment covers the bottom and two opposite sides of the pan; then grease the baking paper and the sides of the pan. Press the dough evenly into the pan. Cut the dough with a knife. Bake at 325 degrees for 12 to 15 minutes (be careful not to brown the crust). Remove from the oven to cool. When it cools down a bit, run a sharp knife along the scored lines, but don't cut all the way through. When it is almost completely cooled, remove it from the mold, using the baking paper on the sides. Using a very sharp knife, cut completely along the scored lines. If you like, you can dip one end of each piece in melted semi-sweet chocolate and/or cover everything with melted semi-sweet or white chocolate. Jane Kinney

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Splendid One Pan Cookies to Serve 12 ½ cups butter 2 chocolate squares 1 cup sugar 2 eggs beaten ½ cup flour 1 teaspoon vanilla 1 teaspoon baking powder (optional for more cookies) Nuts, powdered sugar if desired Chocolate and mint empanadas

In a 9" x 9" pan, melt the butter and chocolate together in a 325 degree oven. Remove from oven and add sugar, then eggs, mixing after each. Add flour, vanilla and, if desired, baking powder and walnuts. If you feel weak, sprinkle with powdered sugar. If you like, top the chocolate covered burgers while the cookies are still warm. Instant glaze! pepi nelson

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Apple puff pastry for 12 servings

2½ cups flour 1 tablespoon sugar 1 cup lard or Crisca 1 egg, separated milk about 2 cups cornflakes or Special K 8-10 apples, peeled and sliced (sour apples like Granny Smith ones are best) 1 cup sugar 1 tablespoon frosting cinnamon: 1 cup of powdered sugar, 1 teaspoon of almond extract, 1 teaspoon of milk

For the dough, mix the first three ingredients with a food processor or a fork. Mix the egg yolk with enough milk to equal 23⁄ cup. Add to the basic ingredients and mix with a fork until moistened. NOTE: You can substitute your favorite pie crust recipe; If so, you will need the equivalent of 4 pie crusts. Divide the dough into two equal parts; wrap and refrigerate one; thinly roll out the other on a floured board to fit in a gelatin mold (10” x 15”). Place on the bottom of the pan and slightly raise the edges. Crush 2 handfuls of cereal and sprinkle over the bottom of the dough. Chill the crust while you make the filling. Mix the apples, sugar and cinnamon and pour over the cereal in the crust. Roll out the remaining dough to make the top crust; place on top of the filling. Beat the egg white until stiff, then brush it over the top of the crust (the egg white will clump in places, which is fine). Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake an additional 40 to 50 minutes. While the bars are still hot, cover them with a glaze of fine powdered sugar (powdered sugar, almond extract and enough milk to make a glaze). Cut into squares. Jane Kinney

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Shortbread Cake Makes 24 ½ cup room temperature butter 1 cup light brown sugar 2 room temperature eggs 1 teaspoon vanilla ¼ teaspoon salt 1 cup flour 2 cups chopped walnuts 12 ounces candied pineapple, finely chopped 8 ounces candied red cherries, finely chopped

butter cream and sugar; add eggs, vanilla, salt and flour. Grease and flour a 13” x 9” pan. Place the walnuts in the pan; put on the dough and spread. Press the fruit firmly into the dough. Bake at 300 degrees for 45-50 minutes. While still hot, cut into small squares and store in a covered tin. Vivian Varner Julia Ariail

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Kahlua Brownies by Joye Bradley Makes 24 1 cup butter, room temperature 1 box light brown sugar 3 eggs, room temperature 2 teaspoons baking powder ½ teaspoon salt 2 cups flour 2 tablespoons Kahlua liqueur 1 tablespoon vanilla 2 cups coarsely chopped walnuts

Preheat oven to 350 degrees. Butter cream and sugar. Lightly beat 3 eggs, then add the eggs to the butter and sugar mixture, then add the dry ingredients and flavorings. Mix well and add chopped walnuts. Grease a 9” x 13” Pyrex bottom or heavy dish. Pour the dough into the mold. Bake for 25 to 30 minutes at 350 degrees. Remove from the oven. Cut while still warm. Store in a covered container. It freezes well. Eggs and butter should be at room temperature. I take it out of the fridge the night before or about 4-5 hours before. The butter should be soft, not melted. Skip the flavoring if you like plain caramel flavor. Anne Burnette

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Lemon Cheese Bars Makes 24 Tier 1: 1 box of lemon cake mix 2 eggs 1 stick of margarine Tier 2: 8-ounce package of cream cheese or Neufchatel cheese 1-pound box of powdered sugar 2 eggs

Mix the ingredients for the first layer until combined. Roll or pat into a greased and floured 13" x 9" pan. Mix the ingredients for the second layer and pour over the cake batter. If using a third layer, sprinkle over the second layer. Bake at 325 degrees for 45 minutes or until the cheese layer is light brown and firm. Allow to cool, then refrigerate before slicing to make it easier. It can be stored in the refrigerator. Dear Joan

3rd layer: 1 cup sliced almonds or shredded coconut, or skip it all together

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M & M bars make 24 2 cups quick-cooking oats ¾ teaspoon salt 1½ cups flour 1 teaspoon baking soda 1 cup packed brown sugar 1 cup melted butter 2 tablespoons lard (Crisco) 1 cup M&M's (regular, not peanut) 1 can sweetened condensed milk ½ cup M&M's

Mix oats, salt, flour, baking soda, brown sugar and butter until crumbly; reserve 1½ cups of this mixture for the topping. Press the rest into a greased 9" x 13" pan. Bake at 350 degrees for 5 minutes. Melt the butter in a small skillet or heavy saucepan over low to medium heat. Add 1 cup M&M's. Stir constantly, let the candies melt. You may need to mash the candies with a spoon after they start to heat up to loosen the caramel layer. Do not leave it unattended on the stove or without stirring. When it melts, add condensed milk (I use the low-fat version); mix well and pour over the crust. Mix ½ cup M&Ms with reserved topping. Sprinkle on top of the bars and bake for 20 minutes. Allow to cool before cutting. Jane Kinney

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Melt-in-your-Mouth Sugar Cookies Makes 7 dozen 8-ounce packages Cream Cheese, softened 2 cups butter, softened 2 cups sugar 2 eggs, separated 1 teaspoon vanilla 4½ cups all-purpose flour Colored dragees and/or powdered sugar: 1½ cups sugar 4 tablespoons butter or fat 1 teaspoon vanilla 3 tablespoons milk food coloring

In a large bowl, mix together the butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add the flour. You can do one of two things below: 1.) Cover and chill the dough for 2 hours until firm. Roll out on a floured surface to ¼" thickness and cut into desired shapes 2.) Do not refrigerate. Simply roll the dough into 1-inch balls. Roll the balls in various colors or sugars. Bake at 350 degrees for 10 to 12 minutes or until set (brown) Cool in pan for 5 minutes; remove to wire racks to cool. Cool completely Frosting: If you want Make a trimmed version, combine 1 cup sugar, butter or butter, vanilla, and milk in a mixing bowl; beat until smooth. Gradually add remaining ½ cup sugar; beat until light and fluffy, about 3 minutes Add enough milk and desired food coloring until frosting reaches desired consistency jennifer carter

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Brittle Nuts and Cornflakes Mix Makes 1¼ pounds ¾ cup sugar ½ cup light corn syrup ¼ cup butter 6 cups cornflakes 1½ cups mixed nuts

Line a 15" x 10" baking dish with aluminum foil and grease the foil; Set aside. In a large heavy saucepan, combine the sugar, corn syrup and butter. Cook and stir over medium heat until the sugar dissolves and the mixture comes to a boil. Keep away from heat. Add cornflakes and walnuts. Extend into the prepared mold. Bake at 300 degrees for 25 minutes. Leave to cool on a wire rack. Break into pieces. Store at room temperature in an airtight container. Member of the Church of Christ

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Nut Goodie Bars Makes 24 1 cup peanut butter 6 ounces semisweet chocolate chips 6 ounces caramel chips ½ cup butter or margarine ¼ cup milk 2 tablespoons vanilla pudding powder (not instant, must be "cook and serve") ½ tsp maple flavoring 3 cups powdered sugar 1 cup salted peanuts

Grease a 9” x 13” pan. Melt the peanut butter, chocolate chips and caramel pieces in a double boiler. Mix until smooth, then pour half into the bottom of a greased pan; spread evenly, then cool the container. Set the remaining chocolate mixture aside. Melt the butter in a saucepan; add milk and vanilla pudding powder. Heat, stirring, over medium heat until boiling. Keep away from heat. Add maple flavoring and powdered sugar. Spread over the cooled chocolate mixture in the mold. Mix 1 c. salted peanuts into the remaining melted chocolate mixture (peanuts are optional if you used crunchy peanut butter). Arrange on a layer of maple in the pan. Refrigerate until set. Store in the refrigerator. The tiles are easier to cut if you take the container out of the refrigerator and let them stand for about 5 minutes before cutting. You can double the recipe and use a jelly roll pan (11" x 15"). Jane Kinney

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Oatmeal Peanut Butter Jumbos Makes 24 1 cup peanut butter ½ cup butter ½ teaspoon baking soda 1½ teaspoons baking powder 1½ cups packed brown sugar ½ cup granulated sugar 3 eggs 2 teaspoons vanilla 4 cups rolled oats ¾ cup chopped nuts nuts (peanuts or pecans) 1½ cups mini M&M's

In a large bowl, beat the peanut butter, butter, baking soda, and powdered sugar until combined. Beat eggs and vanilla. Add oats, nuts and candy. Drop batter ¼ cup 4" apart on ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until edges are lightly browned. Cool 1 minute in pan, then transfer to wire rack to cool completely. Jennifer Carter

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Rhonda's Truffles makes 30 packages of famous 9-ounce chocolate wafers 1 cup sifted powdered sugar 1 cup toasted almonds, finely ground 1 3 ⁄ cups Godiva Chocolate Liqueur ¼ cup light corn syrup 24 ounces candies with almond bark coating 8-ounce package of semisweet chocolate a bite

Mix the first 5 ingredients in a bowl. Form into 1” balls. refrigerate until set. Melt the almond bark coating in a double boiler over boiling water. Dip the balls in the coating and place on a baking sheet lined with waxed paper. Place semisweet chocolate in a microwave-safe bowl; microwave on high for 1 minute, stir, continue to microwave and stir in 20 second intervals until chocolate is melted. Using a spoon, drizzle the melted chocolate randomly over the truffles. Store in the refrigerator. Gail Hobgood

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Strawberry Cheesecake Bites Makes 30 packages low-fat cream cheese (Neufchatel cheese), softened 1 3 ⁄ cups powdered sugar 2 teaspoons lemon juice ½ teaspoon grated lemon zest 16 (about 1 pound) whole strawberries with stalks 8 (about 2/3 cups) of graham cracker squares, finely crushed Chocolate variant: ½ cup of semi-sweet chocolate chips ½ teaspoon of vanilla extract 8 chocolate wafers

Preparation time 15 minutes. In a mixing bowl, mix the cream cheese, sugar, lemon juice and lemon zest until smooth and creamy: set aside. Using a paring knife or small melon baller, partially hollow out the tops of the strawberries to a depth of ¾ inch. Gently fill each strawberry with 1 tablespoon of the cream cheese mixture. Roll the tops in graham cracker crumbs. Arrange in a serving dish. Note 1: To prepare in advance, fill the strawberries with the cream cheese mixture: cover and refrigerate for up to 6 hours. Dip in graham cracker crumbs just before serving. Note 2: For the chocolate cheesecake variation, melt ½ cup semisweet chocolate chips according to package directions; Stir in one 8-ounce package of softened cream cheese. Add 13⁄ cup powdered sugar and ½ teaspoon vanilla extract. Following the recipe, roll the stuffed strawberries in finely ground graham crackers or chocolate wafer crumbs. helen tucker

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Sweets Makes 24 ½ cup butter 1 cup brown sugar 2 cups flour 2 3 ⁄ cups butter 1 cup brown sugar 1 cup chopped walnuts 12 ounces chocolate chips (semisweet or milk chocolate, your choice)

Beat ½ cup of butter with sugar, then add flour with a mixer. It comes out as a very fine powder, about the consistency of commercial breadcrumbs. Pour into a lightly greased 9” x 13” pan. Press the mixture evenly and firmly to form a crust. Combine 23⁄ cups butter and brown sugar in a small saucepan; heat, stirring constantly, over medium heat and bring to a boil. Cook for 1 minute, stirring constantly. Pour over the crust. Sprinkle the pecan pieces evenly over the caramel. Bake for 20 - 25 minutes at 350 degrees. Remove from the oven and sprinkle the fries evenly over the top. Briefly return the dish to the oven for no more than 2 minutes. Remove from the oven and spread the melted chips on top. Cool. Slice. Cool down. Jane Kinney

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Deserts

Father, we thank you for this food, for health and strength and all that is good. May others also share in all these blessings, and hearts everywhere be grateful. Amen. a traditional American blessing

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Amaretto Freeze ................................ Gail Hobgood ............. . .... ....381 Apple Cheese Casserole ..................Judy DeMott & the Nunns ............. .. ... .......381 apple pie 1 ..................Henrietta Barnes ........ ..... .. .. .382 Apple Dumplings 2 ..................Carmen Boatwright ........... .382 Banana Pudding 1.. .. ..... ...........Henrietta Barnes ................ .383 Banana Pudding 2... ....... ...... .....Carmen Boatwright ............383 Blueberry and Walnut Crisp........... ........ ..Joan Dear ... ......................... .384 Bread Pudding with Bourbon Sauce .... ...... ........ ....Josie and Aaron leave ........... 385 Cranberry Apple Casserole ....... Happy Ingeman ........ .......... 386 Strawberry Parfait ......... .....Jane Kinney....... ............. .........387 Fruit Shoemaker ............ ................... ....Joan Bailey . ........... ......388 Casserole Hot Fruit Bowl .........................Norma Tomberlin. ........ ...388 Divinity gelatin ............................Carmen Boatwright ...... ......389 Lemon Lush ............................Joan Dear ........... .. ....... .........390 Microwave Cream ..................Phyllis Hiers .. ........ ........ ..... ..391 Pavlova..................... ............ ...Gail Hobgood. ......................391 Popcorn balls..................... ... .Carmen Boatwright ............392 Peach Quick Shoemaker ..................Carmen Boatwright .. .. ....... 392 Strawberry Pretzel Dessert ............Edith Shepherd ..................393 Tennessee Boiled Custard ........ ... ...Bill Gabard ..................394 Watermelon Lime Slushie . .....Julia Ariail .................394

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Postres Amaretto Freeze Rinde 6 1 3

⁄ cup of amaretto liqueur

1 tablespoon of brown sugar 1 liter of vanilla ice cream Whipped cream (optional) or Cool Whip maraschino cherry (optional)

Mix amaretto and brown sugar; stir until the sugar dissolves. Combine the ice cream and amaretto mixture in the bowl of an electric blender; process until smooth. Pour into 6 individual freezer serving bowls and freeze. If desired, immediately before serving, decorate with whipped cream and maraschino cherries. Gail Hobgood

Casserole with cheese and apples for 8 people

1 can White House apples 1 stick margarine ¾ cup all-purpose flour 1 cup sugar ½ pound Velveeta cheese, shredded or Cheddar cheese, shredded

Preheat oven to 350 degrees. Place the apples in the bottom of the buttered pot. Mix margarine and flour. Do not use a mixer for this! Add sugar and cheese. Pour this mixture over the apples. Bake for 30 to 45 minutes. This recipe must be very good. It was sent by two members of the Church of Christ. De Valdosta Junior Service League Taster's Luncheon Cookbook Judy DeMott and the Nunns 381

Desserts Apple Balls 1 serving 4 1 can crescents 1 apple, cored and cut into 8 wedges ½ cup butter 1 cup sugar 1 cup orange juice

Spray a 9" x 9" baking dish with Baker's Joy baking spray. Preheat oven to 350 degrees. Cut the apple into 8 slices. Roll each apple slice into a crescent-shaped triangle, cover well. Melt butter in a saucepan, add sugar and orange juice. Stir until the sugar dissolves. Pour over the meatballs. Bake at 350 degrees for 30 minutes. Henrietta (Hank) Barnes

Apple Rolls 2 servings 8 1 can Pillsbury Crescent Rolls 2 large Granny Smith apples, peeled, cored and quartered 6 tablespoons butter ½ cup plus 1 tablespoon sugar ½ cup water 1 teaspoon cinnamon

Preheat oven to 350 degrees. Spray the baking dish with cooking spray. Roll out the rolled dough on a floured surface. Place a quarter of the apple in the center of the pastry; wrap and close. Place on the bottom of the baking dish. Continue until you use all the scrolls. Slowly heat the butter, ½ cup sugar, and ½ cup water until melted. Top the dumplings with apples. Sprinkle 1 tablespoon of sugar on top or you can use brown sugar and 1 teaspoon of cinnamon. Bake for 30 minutes. Serve with a scoop of vanilla ice cream. Carmen Carpenter 382

Desserts Banana Pudding 1 serving 4 2 small boxes instant vanilla pudding 3 cups cold milk 1 medium bowl Cool Whip 8 ounces cream cheese 1 box vanilla wafers 5 to 6 sliced bananas

In a large bowl, combine pudding mix and milk. Mix well. Fold in about 2 3 ⁄ containers of Cool Whip. In another bowl, mix the cream cheese and about 4 to 5 tablespoons of the pudding mix. Mix well. Mix the cream cheese mixture into the pudding mixture and mix well. Place the vanilla wafers on a large serving plate, then the bananas, then put the pudding on top. Continue layering. Top with Cool Whip and refrigerate. This recipe is best prepared the day before serving.

Banana pudding 2 portions 8

Henrietta (Hank) Barnes

6 eggs, separated 1 3 ⁄ cups all-purpose flour pinch of salt 1 cup granulated sugar 1 pint and 1/2 pint plain milk 2 teaspoons vanilla 5-6 very ripe bananas, sliced 1 box vanilla crackers

Beat the egg yolks until they take on the color of lemon. Mix flour, salt and sugar. Beat the egg yolks until well combined. Heat the half-and-half and milk in the top of a double boiler. When hot, stir 1 cup milk into egg mixture. Now add this mixture back to the hot milk. Continue to cook until thickened, stirring constantly. Keep away from heat. Add vanilla. Line the bottom of a 2-quart pot with vanilla wafers, then add a layer of sliced bananas. Pour the cream on top to cover the bananas. Add another layer of bananas and wafers. Continue layering, finish with cream. Now beat the egg whites until stiff peaks form and pour over the meringue pudding. Bake at 350 for 10 to 12 minutes. Carmen Carpenter 383

Desserts Blueberry Nut Crunch Serves 12 Serves 12 20-ounce cans crushed pineapple in juice 2 to 3 cups fresh or frozen cranberries ¾ cup sugar 1 box yellow cake mix 1 stick butter, melted ½ cup walnuts, chopped ¼ cup butter sugar

Preheat oven to 350 degrees. Lightly grease a 9" x 13" baking dish. Arrange the ingredients in order, starting with the pineapple. Bake at 350 degrees for 25 minutes. Take a large spoon and cut several times into the mixture. This will allow the juice to rise through the dry cake mix dust. Bake for an additional 30 to 40 minutes or until the top is golden brown.

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Desserts Bread Pudding with Bourbon Sauce Serves 12-15 1 pound French toast or slices of white bread 1 quart (4 cups) milk * 3 eggs, lightly beaten 1½ cups sugar 1 cup raisins 2 tablespoons vanilla extract 3 tablespoons butter or margarine, melted Bourbon Sauce: ½ cup butter 1 cup sugar ½ cup half and half * 2 tablespoons bourbon**

Break the bread into small pieces and place them in a large bowl. Add the milk and let it soak for about 10 minutes; mash with your hands until combined. Add eggs, sugar, raisins and vanilla. Pour the butter into a 13” x 9” x 2” pan. Pour the pudding mixture into the bowl; bake at 325 degrees for 25 minutes or until pudding is very firm. Leave the mixture to cool; then cut into squares. Arrange on dessert plates and pour Bourbon sauce over each portion. *Fat-free or reduced-fat milk can be substituted to reduce fat and calories. To make the sauce, combine the butter, sugar, and half-and-half in a heavy saucepan; cook over medium heat until the sugar dissolves. Bring to a boil; reduce the heat and cook for 5 minutes. Keep away from heat. Allow to cool and add bourbon or other whiskey. Yield: 1½ cups. **Add whiskey to taste. Perhaps less than 2 tablespoons would be preferable. Adapted from The Southern Living Cookbook by Josie and Aaron Parten

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Desserts Cranberry Apple Casserole Serves 6-8 3 cups apples, peeled and chopped 2 cups fresh cranberries (frozen can also be used) 2 tablespoons all-purpose flour 1 cup sugar 1 teaspoon lemon or orange zest 3 packages 158⁄ ounce Instant Oats with cinnamon spices ¾ cup chopped walnuts walnuts ½ cup all-purpose flour ½ cup brown sugar, well packed ½ cup butter, melted walnuts walnuts half extra cranberries

Preheat oven to 350 degrees. Combine apples, 2 cups blueberries, and 2 tablespoons flour, tossing to coat; add 1 cup of sugar, mix well. Place in a 2 liter pan. Sprinkle with zest. Mix oats, chopped walnuts, ½ cup flour and brown sugar. Add butter and mix well. Spoon over the fruit mixture. Bake, uncovered, at 350 degrees for 45 minutes. Garnish with pecan halves and cranberries. This is a good festive decoration. From the book Josie Happy Ingeman

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Desserts Frozen Strawberry Dessert Serves 12 1 cup flour ¼ cup packed brown sugar ½ cup chopped walnuts ½ cup melted butter 2 egg whites 1 cup sugar 2 cups chopped fresh strawberries 2 tablespoons lemon juice 1½ cups heavy whipping cream

Mix flour, brown sugar and walnuts; Pour in the melted butter and mix well with a fork. Spread in the bottom of a 9” x 13” pan. Bake for 20 minutes at 350 degrees, stirring a few times to break it up. Cool; leave about 13⁄ of the mixture. Spread the remaining 23⁄ evenly over the bottom of the pan. In the large bowl of a stand mixer or a large glass bowl, add the egg whites, sugar, strawberries and lemon juice. Beat on low speed to blend; gradually increase the mixer speed to high and beat until stiff peaks form (this takes a little time, so be patient). In a separate bowl, beat the cream until stiff peaks form. Mix the cream into the strawberry mixture. Pour over the crust, then sprinkle with separate crumbs. Cover and freeze for at least 12 hours. 15 minutes before serving, take it out of the freezer to soften a little. Cut into squares to serve; you can decorate each piece with a little more whipped cream without sugar and half a strawberry. Jane Kinney

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Desserts Fruit Cobbler Serves 8 ¼ cup butter ¾ cup flour ¾ cup sugar ¾ cup milk ¼ teaspoon salt 1½ teaspoons baking powder 1 can fruit

Combine all ingredients and pour the mixture into a baking dish. Bake at 350 degrees for 35 minutes. This is my mom's quick cobbler recipe and it goes really well with ice cream. joan bailey

Hot Fruit Casserole Serves 12 1 can sliced peaches, drained 1 can pineapple chunks, drained 1 can halved pears (sliced), drained 14 ounces apple rings, drained 2 tablespoons cornstarch ½ cup sugar (packed) ½ cup sherry ¼ cup margarine 2 cups fruit juice, drained

Preheat oven to 350 degrees. Drain the fruit, leaving enough juice for two cups. Arrange the fruit in a 9” x 12” casserole dish. Cook brown sugar, cornstarch and margarine in a saucepan until it thickens. Add sherry. Cook the mixture until it becomes thick. Add the juice and cook until it thickens. Pour the thick sauce over the fruit and bake until bubbly (about 15 to 20 minutes). norma tomberlin

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Desserts Jell-O Divinity Serves 6 3 cups sugar ¾ cup white corn syrup ¾ cup water 2 egg whites, beaten until stiff 3-ounce package Jell-O, any strawberry, raspberry, orange flavor 1 cup chopped pecans Oil or butter

Mix sugar, corn syrup and water in a saucepan. Bring to a boil, stirring constantly. Reduce heat and cook until hard ball stage (265 degrees on a candy thermometer). Mix the beaten egg whites and Jell-O. Beat until stiff peaks form. Pour the hot syrup in a very thin stream into the egg white and gelatin snow, while continuing to whisk. Continue beating until the caramel loses its shine and holds its shape. Add the walnuts and spoon them onto greased or buttered wax paper. Cool and store in an airtight container. Carmen Carpenter

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Lemon Lush Desserts makes 3 dozen Base: 1 cup flour (self-raising or all-purpose) ½ to 1 cup nuts, ground or finely chopped 1 stick margarine Filling: 8-ounce package cream cheese 1 cup frozen whipped topping, thawed 1 cup sugar in powder

Knead the dough and press into a 13” x 9” baking dish. Bake for about 20 minutes in a 350 degree oven until golden brown. Combine the filling ingredients and spread over the cooked dough. For the next layer, mix the pudding and milk and beat for two minutes. Spread over a layer of cream cheese. Finally, pour enough whipped topping to cover. If desired, sprinkle with walnuts. Cool down. Variations: 2 x 3oz packages of chocolate pudding or 1 chocolate and 1 vanilla. All is well. Dear John

Next layer: 2 packages instant lemon pudding/3-ounce pie filling 3 cups milk Topping: whipped topping pecans walnuts, chopped or ground 390

Desserts Microwave serving cream 8 ½ cups margarine or butter, cut into quarters 1 box 10x confectioners' sugar ½ cup cocoa ¼ cup milk 1 teaspoon vanilla ½ cup chopped walnuts

Pavlova for 8 servings 6 egg whites 1 tablespoon white vinegar 2 cups sugar 8 ounces fat-free Cool Whip 1 quart sliced strawberries

Combine all but the last two ingredients in a microwave-safe bowl. Microwave on full power for 2 minutes. Mix well. Add vanilla and chopped walnuts. Pour into a buttered baking dish and cool. From Stephanie Hiers Phyllis Hiers

This is a light version of the traditional Australian pavlova. It's sure to impress and it's fat-free. Preheat the oven to 300 degrees. Grease a 9” glass pie dish with butter or margarine. Set aside. Beat the egg whites until stiff; add vinegar and beat until combined. Add the sugar, a little at a time, beating after each addition, until it is well dissolved in the egg whites. Pour the egg whites into the pie mold, level the top and bake in the oven for 1 hour. Cool. Mix sliced strawberries with Cool Whip; Set aside. When the pie is completely cool, cut off the top crust and crumble it; Set aside. Place the Cool Whip mixture in the center of the chilled pie crust and place the crumbled dough on top. Cool down. Cut into slices and serve. Gail Hobgood 391

Desserts Popcorn balls Makes 4 servings ½ cup corn syrup 2 cups sugar 1 teaspoon butter ½ teaspoon vinegar ¼ teaspoon baking soda 1 package of microwave popcorn

Cook the syrup, corn sugar, butter and vinegar, stirring constantly, until they crackle. Remove from stove; add soda, mix well. Popcorn according to instructions. Slowly pour the syrup mixture over the popcorn, then mix well until it is evenly distributed. Shape into balls. Carmen Carpenter

Quick Peach Cobbler Serves 6 to 8 4 cups sliced fresh peaches 1½ cups sugar ¼ cup butter ¾ cup milk ¾ cup flour 2 teaspoons baking powder ½ teaspoon cinnamon

Preheat oven to 350 degrees. Mix peaches with 1 cup of sugar. Place butter in an 8” x 8” baking dish. Place the pan in the oven to melt the butter. Mix the rest of the sugar, milk, flour and baking powder into the dough in a bowl. Pour the dough over the melted butter. Do not mix. Pour the peaches over the dough. Do not mix. Sprinkle the peaches with cinnamon. Bake in a 350 degree oven for 45 minutes. Serve with ice cream. Carmen Carpenter

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Desserts Strawberry Pretzel Dessert Serves 10-12 2 cups thin pretzel sticks, coarsely crushed ¾ cup butter, melted ¾ cup plus 2 tablespoons sugar, divided 8-ounce package cream cheese, softened Container 8 ounces frozen nondairy whipped topping , thawed 2½ cups cold water, divided 6-ounce package strawberry-flavored gelatin 2 cups frozen sliced strawberries, thawed and well drained Topping: whipped topping, fresh strawberries

Preheat oven to 350 degrees. Spread the pretzels evenly in the bottom of a 9" x 13" baking dish. Mix the butter and 2 tablespoons of sugar in a small bowl and pour evenly over the breadcrumbs; bake for 10 minutes. Remove from the oven and let the breadcrumbs cool to room temperature. In a medium bowl, beat cream cheese, whipped topping, and remaining ¾ cup sugar with an electric mixer on medium speed until smooth. Spread the cream cheese mixture evenly over the breadcrumbs. In a medium saucepan, bring 2 cups of cold water to a boil over medium-high heat. Add strawberry gelatin, stir until completely dissolved. Keep away from heat; add remaining ½ cup cold water and sliced strawberries. Let it cool. Pour over the cream cheese layer. Cool overnight. Cut into squares to serve. If desired, decorate with whipped topping and fresh strawberries. Adapted from a recipe by Paula Deen Edith Shepherd

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Desserts Tennessee Cooked Cream Serves 6 1 quart sweet milk 5 large eggs minus 2 egg whites ½ cup sugar 1 teaspoon vanilla whipped cream Sprinkled with bourbon nutmeg (optional)

Heat the milk in a warm bath over low heat. Beat sugar and eggs. Pour a little warm milk into the egg mixture. Then gradually pour this mixture into the warm milk, stirring constantly. Cook until the cream covers the spoon. Remove from heat and cool over cold water. Add vanilla. The cream will curdle if it is cooked for too long on too high a heat. If it curdles, put it in a blender for a few seconds on high speed. Serve in crystal glasses with whipped cream, nutmeg and a pitcher of bourbon. Bill Gabbard

Watermelon Lime Slushie for 6 Mix sugar and water; ferment. Reduce the heat and cook for 3 minutes. Remove from heat and let cool. Pour the mixture into a bowl and chill ½ cup of sugar in the refrigerator for 30 minutes. When it has cooled, put the mixture of sugar, ½ cup of water, watermelon and juice in a blender. Process until smooth in 4 cups diced seedless watermelon in two batches. Pour the blended mixture into a 9” x 13” Pyrex dish. Cover ½ cup fresh lime juice with Saran Wrap and freeze for at least 3 hours. Remove from the freezer and (about 5 limes) mix well. Recover and freeze for 2 hours or overnight. Remove the mixture with lime wedges for garnish or from the freezer at least 10 minutes before serving. With a fork, stir the iced mixture of sliced kiwi. Serve on plates with a lime wedge or kiwi garnish. By Elizabeth Varner and adapted from myrecipes.com Julia Ariail 394

empanada

For food and health and happy days, receive our thanks and praise. By serving others, Lord, let us pay the debt of love to you. Amen.

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Hershey's Almond Cake ...............Jane Kinney.......................... ........ .....399 Berries Patch Pie ............... Edith Shepherd ................ .. 400 The Best Chocolate Cake Ever .................Pepi Nelson................... ..401 Bill's Chess pie ... .........Bill Gabard ............ .. ....402 Chocolate Brownie Pie............. .... ....Phyllis Hiers ................... ....402 Chocolate cake .............. .... ..............Carmen Boatwright ........ ....403 Chocolate Silk Cake.............. .... ..........Jane Kinney...... ...... .............403 Hershey Bar Pie ..... .... ......................... ..Helen Tucker . ................. ....404 Inez's Chess Pie .................. ....... ...Mimi Allen............ .........404 Peanut Pie Jimmy Carter ...... .........Judy DeMott. .................. ..405 Lemon Ice Cream Cake .. ......................Carmen Boatwright ............405 Macaroni Pie .. ....... ......................Carmen Boatwright ............406 No-Bake Peanut Butter Pie ..... .......Member of the Church of Christ. ......406 Pecan Pie 1 .................................Carmen Boatwright .. .. .......407 pecan cake 2 ................................. Julia Ariail . .. ................................408 walnut cookies ............ ... ... .... .............Julia Ariail ......................... ... .. ..408 Pennsylvania Dutch Apple Pie . ......Bill Gabard ............................409 Pineapple Pie .......... ......................Gail Hobgood...............409 Strawberry Shortcake.. .... ...................... Bonnie Hanson .................... ....410

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Hershey Almond Cookies for 8 servings

1 box vanilla wafers 1 large almond Hershey bar 16 large marshmallow cookies ½ cup milk 1 quart heavy cream for whipping ½ cup sliced or toasted almonds

Crush wafers; spread half in an 8 ½” x 11” pan; put the rest aside. Melt the chocolate, marshmallows and milk in a double boiler, stirring until smooth. Cool. Whip the heavy whipping cream; mix the whipped cream into the cooled chocolate mixture. Spread over the wafer crumbs in the tray and sprinkle with the remaining crumbs. Sprinkle the toasted almonds on top. Refrigerate for at least 1 hour. Jane Kinney

399

Berry Patch Pies Makes 8 9-inch pies (make fresh or use frozen) ¾ cup sugar ½ cup cornstarch 2 cups halved fresh strawberries 1½ cups fresh raspberries 1 cup fresh blackberries 1 cup fresh blueberries 1 tablespoon lemon juice

Absolutely divine with real whipped cream or ice cream topping. Punch down the dough, then cover with a double thickness of aluminum foil. Bake at 450 degrees for 8 minutes. Remove the foil and bake for another 5 to 7 minutes or until golden brown. Cool on a wire rack. Mix sugar and cornstarch. Add berries and lemon juice. Cook, stirring occasionally, over medium heat until the mixture boils. Pour into the prepared crust. Let cool completely on a wire rack. Make ahead and refrigerate. Adapted from Edith Shepherd Healthy Cooking

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The best chocolate cake in the microwave Serves 8 2 3

⁄ cup sugar 2 tablespoons cornstarch 1 tablespoon flour ¼ teaspoon salt 2 cups milk 2 ounces unsweetened chocolate 3 to 4 egg yolks, lightly beaten 2 tablespoons butter or margarine 1 teaspoon vanilla 1 Cool Whip cake batter

In a 2½-quart microwave-safe bowl, combine the sugar, cornstarch, flour, and salt. Add milk. Add chocolate. Microwave on high for 7 to 10 minutes, or until thickened, stirring every 3 minutes. Add about ½ cup of the mixture to the beaten egg yolks. Return the mixture to the mixing bowl, mix well. Microwave for 1 to 2 minutes or until thickened. Add butter. Let it cool a little and add vanilla. Pour into baked pie crust. Refrigerate covered so that a skin does not form. Serve with Cool Whip. pepi nelson

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Bill's Chess Pie Pies For 2 pies 1 cup oil or butter 5 cold eggs 2 cups sugar 2 tablespoons cornmeal Pinch of salt 2 tablespoons apple cider vinegar 2 teaspoons vanilla

Light brown oil or butter. Beat the eggs lightly, not foamy. Mix sugar, flour and salt. Mix oil, eggs and dry ingredients and add aromas. Pour the mixture into 2 unbaked filo molds in cake tins. Bake at 300 degrees for 45 minutes. Note: Do not overbeat the eggs. Use low speed while beating. If the cake is "liquid", add baking time. Bill Gabbard

Chocolate Brownie Pie To prepare 8 ½ cups butter or margarine 3 tablespoons cocoa 1 teaspoon vanilla 1 cup sugar ¼ cup self-raising flour 2 eggs (beaten) 1 cup chopped walnuts 1 no-bake pie crust

Melt butter or margarine; add cocoa and mix well. Add the remaining ingredients and pour into a no-bake pie crust. Bake for 30 to 35 minutes at 325 degrees. Do not refrigerate. From Stephanie Hiers Phyllis Hiers

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Cakes Chocolate cake for 8 servings 6 Hershey almond bars ½ cup milk 16 regular marshmallow cookies 1 quart whipped cream graham cracker crust ¼ cup chocolate chips

Melt the chocolate bars over low heat; add milk and marshmallows; Remove from heat and let cool. Whip the cream, then mix it into the chocolate mixture. Pour into graham cracker crust and refrigerate for several hours. Decorate with pieces of chocolate. Easy and good! Carmen Carpenter

Chocolate Silk Cake Serves 8 3½ unsweetened chocolate squares 3 eggs, room temperature ¾ cup unsalted butter 1½ teaspoons vanilla extract 1¼ cups sugar one baked 9-inch pie crust, cooled whipped cream chocolate shavings

This is the original recipe, developed in Pillsbury's test kitchens for their Pie Shoppe restaurants in 1970. Melt the chocolate and chill. Beat butter until smooth; gradually add the sugar, then beat until light and very frothy. Add the melted chocolate and vanilla and beat well. Add one egg and beat for 5 minutes at high speed of the mixer. Then add the second egg and beat for a full 5 minutes. Then add the third egg and beat for a full 5 minutes. Pour the filling into the crust and cool. To serve, cut into slices and top with real unsweetened whipped cream and chocolate shavings. jane kinney 403

Pies Hershey Bar Cake Serves 6-8 1 Pillsbury All-Ready Pie Shell 16 Large Marshmallow Cookies ½ cup milk 8 oz Hershey Bar with Almonds or use 6 regular size Hershey bars Extra chocolate for garnish 16 oz Cool Whip

Bake and cool the dough. Break the chocolate bars into small pieces. In the top of the steamer, combine the marshmallows and milk. Place over hot water and stir the mixture until the marshmallows melt. Once the mixture has cooled completely, add the Hershey bar pieces. Fold in half (8 ounces) Cool Whip. Spread over the cooled crust and leave in the refrigerator for at least 6 hours or overnight. Garnish with additional Cool Whip and shaved chocolate curls. helen tucker

Inez's Chess Pie Serves 8 1 stick butter 1½ cups sugar 1 tablespoon vinegar 3 eggs 1 tablespoon cornmeal 1 teaspoon vanilla

This is an old recipe from a wonderful lady who worked for my mother in the 1960s and 1970s. I made it for all our family vacations and it was one of our favorite desserts. Mix butter, sugar and vinegar in a saucepan and melt over low heat. In another pot, add the eggs and carefully add the cornmeal over low heat. Mix until the eggs and cornmeal are combined. Make sure the eggs don't start to cook. Mix with sugar mixture and add vanilla. Pour into a pie pan and bake in a 350 degree oven for 30 to 45 minutes. I hope you enjoy it as much as we do! Mimi Allen 404

Jimmy Carter Peanut Butter Pie Servings 24 ½ gallons chocolate ice cream 10 ounces crunchy peanut butter 8 ounces Cool Whip 2 tablespoons crème de cacao (dark) 3 crusts graham crackers

Mix the first four ingredients. Put in crusts. Freeze. judy de mott

Lemon Icebox Pie Servings 8 ½ cups + 2 tablespoons lemon juice, freshly squeezed 1 teaspoon grated lemon zest 15 ounces sweetened condensed milk 2 extra large eggs, separated ¼ teaspoon cream of tartar 4 tablespoons sugar Graham cracker pie crust

Mix lemon juice and grated lemon zest. Gradually add the condensed milk to a medium bowl. separate the eggs. Beat the egg yolks until they are the color of lemons. Add egg yolks to the mixture of milk and lemon juice. Mix well. Pour into cooled graham cracker pie crust. Add the cream of tartar to the egg whites in a clean bowl. Beat the egg whites until stiff peaks form, gradually adding the sugar as they beat. Lightly layer the pie filling. Bake at 325 degrees for 15 minutes. No lemon zest? Use ¼ teaspoon of lemon extract. Chill the cake in the refrigerator for at least an hour before serving. Carmen Carpenter 405

Pastries Macaron Cake Serves 8 12 crackers, finely crushed 12 pitted dates, finely chopped ½ cup walnuts or pecans 2 3 ⁄ cups sugar 3 egg whites, beaten until foamy ½ teaspoon baking powder ½ teaspoon almond flavoring

Crush the crackers; add walnuts and dates. Beat the egg whites until foamy, then add baking powder, sugar and flavoring. Beat until very stiff, then add the cracker mixture. Arrange in a well-greased pie tin. Bake for 25 minutes at 325 degrees. Carmen Carpenter

No-Bake Peanut Butter Pie Serves 8 Serves 8 8-ounce package cream cheese 1½ cups confectioners' sugar 1 cup peanut butter 1 cup milk 16-ounce package Cool Whip 2-inch Oreo pie crust 9 ounces (you can substitute graham cracker dough if you like)

Beat cream cheese and powdered sugar. Combine peanut butter and milk; beat until smooth, then fold in the whipped topping. Scoop mixture into 2 9-inch pie pans and cover. Place in the freezer until set, about 2 hours. Member of the Church of Christ

406

Cakes Walnut Pita for 1 serving 6 regular pie crusts 3 eggs 3 tablespoons butter, melted 1 cup sugar 2-3 tablespoons flour 1/4 teaspoon salt 1 teaspoon vanilla 1 cup Karo dark syrup 2 cups chopped walnuts 1 lemon, squeezed ( by choice)

Beat the eggs until they are the color of lemons. Melted butter. Mix sugar, flour, salt, vanilla and syrup. If desired, add lemon juice to the syrup mixture. Sprinkle walnuts on bottom of no-bake pie crust. Gently pour the syrup mixture over the nuts. Bake at 300 degrees in the center of the oven on a baking sheet to prevent spillage, until the cake is set in the center, about 40 to 45 minutes. Carmen Carpenter

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Pies Pecan Pie 2 pieces 8 pieces plain pie crust 4 eggs 1 pound light brown sugar ¾ cup water ¼ cup softened butter 1 teaspoon vanilla 1¼ cups pecan halves

Line a 9-inch pie pan with the batter. Beat the eggs in a large bowl until foamy; Set aside. Mix sugar and water in a 2 liter pot. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for 3 minutes. Keep away from heat. Gradually pour the hot syrup into the eggs in a thin stream, stirring the mixture as you pour. Add butter and vanilla. When the butter is completely melted, pour the mixture into the no-bake pie crust. Place the nuts right side up on top in a circular arrangement. Bake at 350 degrees for 45 minutes or until crust is set and center of pie is puffed. Cool on a wire rack

Walnut pie Minis Rinde 36

julia ariel

1 cup packed brown sugar ½ cup all-purpose flour 1 cup chopped walnuts 2 3 ⁄ cups melted butter (no substitutions) – 1023⁄ tbsp 2 beaten eggs

Mix brown sugar, flour and walnuts. Set aside. Mix the cooled butter and eggs; mix well. Add to the sugar and flour mixture. It will be thinner than regular muffin batter. Fill greased and floured mini muffin tins ¾ full. Bake at 350 degrees for 20 - 25 minutes. Remove immediately to cool on wire racks. Beth Price Julia Ariail 408

Pastries Pennsylvania Dutch Apple Pie Serves 8 2 cups flour 1 teaspoon salt ½ cup Wesson oil ¼ cup ice water 8 large pickled apples ½ cup sugar 1 teaspoon cinnamon pinch salt ½ cup sugar ½ cup flour 1 3 ⁄ cups butter Pineapple Pie Servings 8 2 eggs, beaten 1¼ cups sugar 2 tablespoons flour 1 stick margarine, melted crushed pineapple 8-ounce can 9” no-bake pie crust (I use Pet Ritz)

Make a pie crust by pouring Wesson oil and water into a mug; do not mix Put flour and salt in a bowl and make a well. Pour oil and water into the well; stir to combine. Using a rolling pin, roll dough into a 12-inch circle on waxed paper. Put the dough in the cake pan; trim 1 inch from edge; Fold the dough and form a groove. To make the filling, core and slice the apples directly on the skin until they are full. Mix ½ cup sugar, cinnamon, and a pinch of salt, then sprinkle over the apples. Mix ½ cup of sugar, flour and butter, then pour over the apples. Bake for 10 minutes at 450 degrees, then 40 minutes at 350 degrees until tender. By Jean Holland, longtime member of Christ Episcopal Church Bill Gabard

Mix the first 5 ingredients in a bowl until combined. Pour into pie crust and bake at 350 degrees for 50 to 60 minutes or until knife inserted in center comes out clean. gail hobgood 409

Strawberry cake for 8 servings Plain base: 1½ cups flour ½ cup canola oil ½ teaspoon salt 2 tablespoons sugar 2 tablespoons milk Filling: 1 cup sugar 3 tablespoons cornstarch 1 cup water 3 tablespoons food coloring Dried red strawberry jelly 1 liter of washed strawberries and peeled Cool Whip

This peel must be used. That makes the cake! Mix the ingredients for the dough with a spoon until a ball is formed. Poke into pie plate. Bake at 400 degrees for 10 to 12 minutes. For the filling, boil sugar, cornstarch and water until thick. Add the Jell-O mixture and a few drops of red food coloring to the mixture. Cool the mixture until it becomes lukewarm. Add strawberries. Pour into the shell and top with Cool Whip. Bonnie Hanson

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treats for pets

For bacon, eggs and toast with butter, glory be to the Father, the Son and the Holy Spirit. Amen.

Father, Son and Holy Spirit. Thank you very much for the Kanuga toast. Amen. Kanuga version

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Bluebird Pudding...................Carmen Boatwright ............415 Chicken Meows.... ...... ... ................Pauline Brown .....................415 square meters of grass ..... .. . ..........................Paulina Braun ............... .... .416 Sveta mackerel ..............................Paulina Brown .......... .... .. . ...417 Peanut Butter Cookies ..................Pauline Brown .................. .418 Tuckers Favorite Dog Biscuit ..Pauline Brown ............418 Tuna Biscuits ............. ..... ......... .. ....Paulina Brown .....................419

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treats for pets

Bluebird pudding for 2 bird feeders

2 tablespoons bacon or lard 1 cup smooth peanut butter 1 cup cornmeal

Mix bacon fat and peanut butter into a paste. Add corn flour and mix well. Place this mixture in a tallow feeder or bird feeder. I saw one that was a birch log with holes drilled for pudding and hangers. This can be used for all birds. Carmen Carpenter

Chickens meow before 12

1 cup cooked rice ¼ cup ketchup 1 cup chicken 1 egg

Mix the ingredients well. Roll into balls and bake at 350 degrees for 10 minutes. It can stay in the refrigerator for a week. Note: This is a great recipe for leftovers. You can use puffed rice flakes, but you can also use plain rice, including leftovers from Chinese takeout. If you are cooking rice specifically for this recipe, use chicken broth instead of water. Any type of chicken can be used, even canned. Baby food with chicken and sauce, chicken with vegetables and diced chicken can also be used. Dogs would love this recipe too. By Pat Gray, owner of Petibles, a pet-friendly bakery in Orange Park, printed in The Jacksonville Times 2-3-06 Pauline Brown 415

treats for pets

Spice squares For 4 2 cans of sardines in oil, crushed 1 egg 1 cup flour 1 cup chopped fresh parsley or catnip

Mix the fish, flour and eggs; Pour into an 8" x 8" baking dish. Press parsley or catnip into the dough. Bake at 350 for 15 minutes. Note: there are no herbs in this recipe! Sprinkle fresh parsley or catnip on top. This recipe calls for two cans of sardines, but you can use one can of sardines and one can of mackerel. When using sardines, put them unseasoned in olive oil. By Pat Gray, owner of Petibles, a pet-friendly bakery in Orange Park, printed in The Jacksonville Times 2-3-06 Pauline Brown

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treats for pets

Holy Mackerels Makes 24 1 cup canned mackerel, pureed 1 egg 1 cup breadcrumbs ½ teaspoon brewer's yeast 1 tablespoon oil (see note)

Mix all the ingredients well. Place ¼ teaspoon on a baking sheet. Bake at 350 degrees for 8 to 10 minutes. They can be stored in the refrigerator for up to 3 weeks or frozen for up to a year. They have a fishy smell, so keep them in a closed container. Editor's note: As soon as I opened the can of mackerel, my cat jumped up on the counter and demanded some. Dogs might also like this. Brewer's yeast is an excellent source of B vitamins and contributes to general health, a shiny coat and helps repel fleas. By Pat Gray, owner of Petibles, a pet-friendly bakery in Orange Park, printed in The Jacksonville Times 2-3-06 Pauline Brown

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treats for pets

Peanut butter cookies make 4

1 cup flour ½ cup milk 2 tablespoons peanut butter 1 tablespoon chicken broth 1 egg white 1 teaspoon baking powder

Mix the flour and milk until they form lumps. Add the peanut butter and broth. Add egg white. Mix until you get pancake batter. Add baking powder. Pour into a greased tray. Make shapes. Bake at 400 degrees for 15 to 20 minutes until golden brown. Cool completely. By Pat Gray, owner of Petibles, a pet-friendly bakery in Orange Park, printed in The Jacksonville Times 2-3-06 Pauline Brown

Tucker's Favorite Dog Biscuits Makes 8 2 cups rice flour ½ cup white flour ½ cup vegetable oil ¼ cup wheat flour 2 3 ⁄ cups warm water

Mix well. Roll out ¼ inch thick and cut out shapes. Bake on a lightly oiled cookie sheet for 30 minutes at 350 degrees. By Pat Gray, owner of Petibles, a pet-friendly bakery in Orange Park, printed in The Jacksonville Times 2-3-06 Pauline Brown

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treats for pets

Tuna Crackers Makes 8 1 cup oatmeal 1 small can tuna in oil, undrained 1 3 ⁄ cups water 1 cup wheat flour ¼ teaspoon baking powder ½ teaspoon garlic powder

Grind the oats in a food processor to make a coarse flour. Separate into a smaller bowl. Blend the tuna with oil and water in a food processor and add the other ingredients. Pulse until the mixture forms a ball. Pulse for 2 to 3 minutes. Knead on a floured surface until you get a soft ball. Roll out to 18⁄ to ¼ inch thick. Cut into shapes. Bake on a lightly greased cookie sheet at 350°C for 20 to 25 minutes. Cool completely. Store in the refrigerator. By Pat Gray, owner of Petibles, a pet-friendly bakery in Orange Park, printed in The Jacksonville Times 2-3-06 Pauline Brown

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Index of contributors

This index lists the contributors in alphabetical order, the contributing recipes in alphabetical order, and the page numbers where the recipes can be found.

422

Tax collector

Name of the recipe

Page #

Mimi Allen................................... Inez's chess pie......... ... ........... ...........404 Julia Ariail............... .. Barely Kneaded Wheat Bread .... ..............299 Chicken and apple salad .................. ...... ..94 Balsamic dressing of honey and mustard. ...........115 Beef curry .................................... ............... ..............160 Broccoli Casserole 1................ ............. 265 Butternut Squash Soup .................. 59 Carrot Cake 2 ........ . ..... ...................... .........327 Haroset ............ ..... ............. .........14 Cheese straws ................... ...... ................... .........15 Eggplant caviar ............ ....... ......................... ....20 Eggplant Parmigiana .......... ....... ............269 Biscuits with five flavors ...... .................... ..331 Fruit Cookies . ................................ .............366 Gingerbread with lemon sauce and daffodils 333 Lemon sauce and daffodils .... .................. ............84 Marinated mushrooms.... ........................24 Oatmeal and Raisin Muffins .................. .........314 Papa's Cheese Ball . ......................................25 Walnut cake 2 ....... .......................................408 Mini pasta walnut pie ..... .. .. ......................408 Poppy seed dressing ............ ... ..... .. ...116 Pumpkin roll ............................ ...... ....... 341 Raisin sauce .................................. .... ......... 84 Baked broccoli ................................... ......... ..276 Prawns with garlic. ................................... ...233 Sourdough bread . .....................................316 Spicy Cranberry Sauce with Zinfandel ...... 86 Vegetarian borscht .. .................................80 Vegetarian haggis ....... .. .... ..................292 Watermelon and lime granita ............394 Watermelon gazpacho ...... ............................81 Delicious broccoli .............. .... . ..................293 Joan Bailey...............Purka chocolate one slice ........ .. ....................329 Fiesta Arroz Con Queso .................. ..... .. ....151 Shoe rack for fruit ................................... .... . ... .388

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Joan Bailey............................ German Casserole................ .. ..... ............165 Special Lemon Cake .................336 Quick Lemon Beef Cake .... .. .........................172 Quick prawn soup ............ ...... .. .. ....71 Super Tostadas Rancheras.....................213 Beth Baker.. ......... .... ... ..... Baked onion sauce ............................ .......... .... ..34 Baker's Corn Dip ................................ ....... . 34 Beth's Taco Sauce .................................. ....35 BLT Sauce ...... ... ......................... ......... ....35 Las Posadas Creamy Chicken Enchiladas..209 Henrietta Barnes. ............ Dumplings with apples 1 ........ ............ .............. 382 Banana pudding 1 .................... ............ .....383 Cherry and beet Bing salad .... ......................95 Broccoli stew 2 ................... ..... ....266 Cherry pie covered with chocolate ............329 Chicken with poppy seeds ........ .......... ...... ..210 San Francisco Earthquake Cake ............ ...345 Zucchini Squares .. ............... ........ .............294 Bauer Kitten.. ......... ............Carrot cake 1 ........ .................... ............ .......326 Ball of pineapple and cheese ...... ...... ......28 Carmen Boatwright.... .....1, 2, 3, 4 White cake with divine icing ..323 Dumplings with apples 2 ........ ...... ............. .......382 Baked rice.......... ........... ....... ............................150 Banana pudding 2 ........... ......... ............383 Veal Casserole .............. ............ ........ ...............159 Beetroot in orange sauce .. ....... ........... ........ .261 Bluebird Pudding......................... ............415 Casserole for breakfast .................................... 240 Caramel cake with caramel glaze... .... ........325 Deluxe chicken breast ......................... ...187 Chocolate Cake ....... ..... ........................403 Crab Casserole.... .............. ............................222 Banana bread and dates. ....................................304 Devil's Crab ............ . .. ..........................223 Eggplant stew .................. . ...........268 Fresh green peas ............................ ....... .270

423

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Carmen Boatwright.........Fresh Sauerkraut................................... .......271 Layer Cake with Sweet Frosting ..................332 Garlic Cookies ............. ... .. ............... ...........307 Ham and vegetable soup ............. .... .............66 Jell-O Divinity . ...................................389 Lasagna ....... .. ..... . ....................................129 Lemon pie in the freezer . ......................................405 Macaroni Pie ........ .. ......... .. ............406 Mom's Frozen Vegetable Salad ............104 Mom's Frozen Holiday Salad ... .. .......104 Mexican Cornbread ................................ .. .313 Old Fashioned Jelly Roll ............................337 Caramel Pecan Pie ....... ........ .. ....................338 Walnut cake 1 .................. ..... ... .......................407 Pimento cheese .................... ... .. . ...................27 Popcorn balls ................. . ......... ...392 Poppy cake...................................339 Soup from potatoes... ...... ................................ ...... 70 Peach Quick Cobbler ....... ...........392 Roast Beef ................ ......... ........173 Rum cake ...................................... ........344 Newburgh scallops ... ........... ...................225 Criollo shrimp .. ............... ........... ..............232 Shrimp Regal ....... ............... ............ .......233 Crispy green beans ............ ............ .280 Pumpkin souffles ................................. .... 286 Stuffed peppers ........ ... ..................287 Crispy sweet potatoes .......... ............... ....... ...146 Tammy Borders............... Brenda's Cookies.. ... ............... ........ ............354 Broccoli salad 2 .......... .. ............ .. .....98 Brown rice .......................... ........... .. .......150 Chicken delight ........................... ........ 192 Dill sauce 2 ..................................... ......... .... ......37 Simple crockpot chicken with salsa .................. 206 Amanda's fish .. .......... .. ............................224

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Tammy Borders............ Homemade Granola..................... ..... . ..309 Mom's cake .................................... 337 Marinated asparagus ........ .................................105 Mexican Fiesta Dip .......... ... ......... ..........40 Ron's Bing Frozen Cherry Salad .......110 Sweet Potato Casserole 2 ....... .... .. .........146 Pauline Brown............ Chicken and Black Bean Soup...... ............ .. ..55 Meowing hen.......................................415 Squares of grass . .. ................................ ......416 Holy mackerel ...... .... ............................417 Marinated cold vegetables .............. ... ..........274 Pat's Chili .................................. ................. .............69 Peanut Butter Cookies.............. ............. ..418 Quick chili sauce .............................. .. .......41 Special pumpkin casserole ....... .....................283 Stuffed mushrooms ..... .. ................... .. ..........32 Tucker's favorite dog biscuit ............ 418 Tuna crackers .................... ................419 Frances Bryan......... ........ Baked catfish fillets .......... .........................219 Baked fruits sea with artichokes .............. ..219 Spaghetti with zucchini . ............................ ..........282 Ann Burnette.... ..... .........Joye Bradley's Kahlua Brownies .............. 367 Jerry Byrd.................. .. ....... Chicken Casserole ...............................190 Cleveland Crab ..... ............. 19 Simple rice pot .... ................. .. ......... .151 Fried Green Tomatoes ................................272 Million Dollar Spaghetti........ .............132 Jennifer Carter. ................Chocolate balls with cheese ..16 Banana bread with walnuts and cream cheese ............303 Paradise waffles .. . ................................308 Sugar cookies that melt in your mouth... ... .... 370 Peanut Butter Oat Jumbos ............373 Slow Cooker Carnitas .. .................. ..... .. ..247 Spanish rice ............................................. . ........152

424

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Susan T. Chamberlain....... Beef Stew 2 .................................. . ...........52 Burgundy Beef and Noodles ..................163 Capitol Chicken Casserole ......... .. ..........184 Baked chicken with Dijon cheese ................185 Chicken and wild rice stew ...... .. .. ..186 San Pablo Rice .................................... ....247 Amy Poole Creasy . ........... Almond cake ............................ ......324 Rolls with cinnamon ............................................ ...302 Coconut cake. ........................330 simple cookies ............ ...... .. ... .................304 Bunch of hamburgers ............ ....... ....... .... .168 Spicy sauce from wings ......... .................................. . .85 Pork chops with pineapple ............ ............ ..245 Spaghetti for baking .............. .......... ................. ....135 Joan Dear ................ ......... Cranberry Walnut crisps ............. .......... ........384 Brunswick stew 4 – Castleberry's . .......... .59 Corn soup ...... .......... ............61 Heavenly burger..... ....... ... ......... ........168 Warm pineapple salad .................. ........... 102 bars with lemon cheese .. .................368 Lush Lemon ............ .......... ...................390 Pumpkin cheesecake ............ ....... ..... .... ...340 Chilled pineapple cake ..................343 Crispy sweet potato souffle ....... ..148 Coffee cake with cylinder 1 ..... .......317 Coffee cake with cylinder 2 .. ........................... .....318 Judy DeMott .... .............. .. Apple Cheese Casserole ................. ...............381 Brunswick Stew 3 .. .................58 Divine Chicken ......... ....... .... ..........196 Dirty Cookies .......................... ...... ............ ......361 Jimmy Carter's Peanut Pie ..................... 405 Judy's Banana Bread.. ...... ........................310 Broccoli with Lemon .......... ...... .. ...... ............273 Party Cheese Ring .................. .. ...... .. 25

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Judy DeMott.................Superior Seafood Casserole.............................. 227 Casserole with seafood and pumpkin .....................................284 San Pablo rice .. . .. .. .....................................247 Sweet potato casserole 1 ... .. ... ................145 Janet Dickman............ Cream Cheese Squares ..... .... .. .. ...............359 Irene Dodd............... Asparagus and Cheese Casserole .... .... ....259 Bronzini ............................................ ...... ..........183 Tar Drazdowski............... Blueberry Christmas Salad . .............. .... .....102 Joyce Dunmire............ Braised Beef 1 .... ..... .................. .....................51 Chicken pot pie ...... ....... ........... .................202 Burger Bar-B-Que ........ .................. ...167 Hamburger vegetable soup ............ .......78 King Chicken .. ................... ............. ....186 Carolyn Eager....... .... ........ Pâté from the south ....... ..... .............. .....27 Casserole with sausages .... ................... ..... ............249 Wayne Ellerbee... ........ .....Dogs in Bloody Mary BBQ Sauce ......242 Seafood and Pasta .... ....................... .....227 Susan Elliott............ . .....Boston Butt in a Crock Pot ..... ............239 Butternut Squash Casserole ............ ...... .267 Chicken pie in a pot .................................... .203 Chicken, spinach and of black beans ............ 36 Fresh vegetable sauce..................... .......... ... .....39 treats for mom's breakfast ................................313 Pizza Dip . ... .............................................. ..41 Jane Ferrell ............ ....... Brownies............... .......... ..... .............355 Mango Chutney Cake..................... ...... ...... 23 Cindy Foster... ............ Marsala with chicken or beef .......... 199 Spaghetti with chicken ....... ..................... ......126 Greek meatballs........... ........ ................ 21 Vegetarian lasagna ..................... .......... ...139 Bill Gabard........ .............. Bill's Chess Cake.. ....... .......... ........... 402 Pennsylvania Dutch Apple Pie ............ 409 Tennessee Cooked Cream .................. .......394

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Natalie Gjertsen...............Baked Ziti............................... .... ..................123 Chicken Parmesan 1 ........................ .... ... ...201 Karen Gunter...................Grilled Shredded Pork Tenderloin .............. ....244 Rich buttermilk scones with K fruit...............311 Superb lasagna................... .. ..... ......... ....130 Spaghetti with meat sauce ..................138 Bonnie Hanson. .......... ....... Chicken divan 2 .................... .........194 Corned beef on glaze ....... ........................166 Corned Beef Rocky Mountains with BBQ sauce ....... .......174 Strawberry cake . ...................................... .......410 Bill Harris.. .......... ............ Bill's Cuban Black Beans and Rice ..262 Bill's Tomato Soup ............... . ......................54 Phyllis Hiers... ............ Artichoke Appetizer ....... ..... ..................10 Pajarita pasta with capers .................. 124 bruschetta .. .................. ................................ 13 Chicken and broccoli Casserole with curry ............188 Chicken for a pleasant soup ...................... 60 Chocolate pie cake ...... ...... .......402 Gazpacho ............................. ...... ......... ...............64 Rice with ginger and citrus fruits .............. .... .. ................. ......152 Greek Immersion Layer ................. ...... ..................... 39 Meatloaf with spinach.................... ....... ......170 Microwave oils ................................. .391 Shrimp and Grits .. .. ........................ 230 Spinach Balls ............ . ........................ .......31 Spinach sauce 1 ............ . ........... .......42 Gail Hobgood............ .... Amaretto Ice Cream .......... . ....... .....................381 Artichoke hearts with caviar. ...................10 Beef Stroganoff ............................ ............162 Bourbon Sweet Potatoes .................142 Country Captain Chicken .... ........ . ...........191 Chicken Parmesan 2 ............................ ...... 202 Chicken, broccoli and rice casserole ......189 Chili with smoked sausage ....................60 Cornbread - sausage sauce ....... ..........153

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Gail Hobgood................... Creole Jambalaya............... ............205 Dill sauce 1 ................................... .. ..........37 Farmer's Casserole............................... 243 Artichoke Florentine Sauce ........ ..... ................38 Gumbo de Leon Sonniat ......... . .............. .......67 small smoked cookies wrapped in bacon ..................22 Marinated steak with boka ..... ........... ................169 Macaroni with chili in one plate ......... ............ ....... .......170 Orange and walnut salad .................. .......... 106 Oriental salad ....... .............................. ...........107 Beef brisket baked in the oven. ... .......171 Pavlova .................. ........... ......... ... ........391 Pear salad with gorgonzola ......................110 Pineapple cake....... .... ......................................409 Rhonda Truffles .. .. .... ..............................374 Southern rice dressing ... ...... .. ..... ............154 Spinach sauce 2 .................. ........ .. ...... .......42 Taco sauce .................. ....... ......... ...... ...43 Taco salad 1 .................. ...... ............111 Twice Baked Potato ... ............... .... .........149 Phyllis Holland............South Beach Chicken Gravy ... ............ .. ......212 Sretan Ingeman...............Meatball cocktail in a sauce of Cranberry ......17 Cranberry and Apple Casserole ....... 386 Provençal Lamb Ragout .....................251 Maple Oatmeal Scones .. ............312 Leanne Johnson............Tyler's Pound Cake . ................................346 Jane Kinney............ .. . .... Hershey Almond Cake ............................399 Baby Ruth Bar ........ .. .. ......................351 Sweet bread made from brown sugar .................. . .. ... ......356 Butter bar................................... .. 356 Bread with cardamom.. .................................301 Stew chicken.. ... ...................................200 chilies and pieces of cheese ......... .... ..... ................15 Chocolate silk cake ..................... ... .......... ... .......403 Spare Ribs Cocktail ....................... ... .........18

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Jane Kinney................................... Cranberry Sauce........... ....... ........... ............19 Crème de Menthe Markets ............... ... ..357 Danish Puff Pastry ......................................... ..... 360 Espresso Shortbread cookies .................................. 363 squares of apple flakes .. ..... ... ....... ................365 Strawberry parfait ............... ......... ........ ......387 Chicken salad with fruit .. .................... .............. .....101 Grilled onion appetizer .. ................ ....... ...22 Italian salad .......... ................................. .......103 M&M bars........... .......... ................... .. ..........369 Bars with nuts ...... ............ .............. . .372 Chicken orzo salad .................. .......... .....108 Raw apple pie with caramel sauce .. . ..342 Red potatoes ................. ........ .................... 143 Sauerkraut 1 and 2................. .... ..................278 Taco salad 2. .... .................. . ................112 candy bars ............................... .. ... .....................376 Beef curry ..... .................. . .. .................178 Jan Loeffler... .................. Marmaduke Noodles .... .. ........................133 Pumpkin casserole with sour cream ............ ....281 Top Vegetable Chili Casserole ..........291 Stella Loeffler....... ............Cooked Cheese Spread .... ...... ... .........13 Paella sausage on a pan .................. .............246 Nancy Lutsko. ........... .....Dump Cake ............ .................... ..............330 Marge McCartney............ Copper Penny Salad ................. ...........100 Mary Lou McRae............steak with beef pudding .................. .... ........161 Eternal pastries............... .................... .... ....306 Fish and chips .................. ..................224 Bread with cheese and garlic .. .. .................. ..........307 Hummingbird cake ........... ...... ...........335 A married man...........Seven-course dinner for one person............ ...... . .245 Patricia Marks .......... ....... Ann Pierce Chocolate Chip Cake 324 Beacon Hill Brownies ................ .. .. ......... ..352 Tortellini soup................................ ....... .. .77

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Katherine Mayer............ Quick Cookies................................ . ... ......300 Chicken Divan 1 .................................... .193 Chicken Enchilada Casserole ............197 Mayer's Quick Chili ............................ . ........68 Casserole with mixed vegetables ..................274 Philly Sauce Supreme .......... ..... .....................86 Pumpkin bread .................. ..... .. ............315 Sweet cranberry sauce ............................ .... .. 88 Texas Hash ................................ .......... 178 Gratin tomatoes ................................... ......289 Member of the Church of Christ... Bacon Ritz appetizer. .................................12 Baked macaroni and cheese .......... .. ............121 Baked spaghetti.................................... . .....122 Catfish paprikash ................................... .... . 220 Cheese sauce. ................................................. . ........... ......36 Country semolina and sausage casserole ......241 Cornflakes with mixed nuts .........371 No-bake Pita with peanut butter ...... .... ............406 Ocean Pond Island dressing ................... .........116 Pecans Prudy's .......... ............................ ..... ........28 Roasting with fennel ............................276 Stewed veal in Jerez ... ... .........................176 Simply good broccoli ............ ... ...... ...280 Clemenza sauce for spaghetti.................137 Spanish pork chops......... ...... ...... .......248 Taco soup 2 ........... ................ ...... ...... ........74 Vegetarian Spaghetti .......... ................ ......140 Lilyan Miller.... ................. Autumn............................. ...... ...............50 cookies .......................... ...... .............................. ......353 Beulah Murphy..... ...... .. Babe Ruth Squares .................. 351 Crock Pot Special ........ ......... ............... .....242 Pepi Nelson............... . ..... Best Chocolate Cake Ever ..........401 Frozen Blueberry Salad ......................100 Fantastic Cookies in once Pan ............364 Shrimp Pizza Appetizer ... ..... ............29 Texas Torta....... ... .. ............................................ ...33

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Eric Neilsen................................... Taco salad in pita bags ....... .. . .........113 Nuns ............................Casserole with apples and cheese ..... ................. 381 Asparagus and pea stew .................. .......260 cups -B-Que .......... ............ ..12 Basic chili or spaghetti sauce ............ ... ...50 Braised cabbage ...................................264 Broccoli soufflé... .. ....................... ................267 Brunswick Stew 1 – Bayside .. . .................56 Tetrazzini pot with chicken ..................204 Chum Setta pot .. .... ........ ..........240 country fried steak ......................... ... ...164 Simple lasagna in a pot ...............................127 Bishop's pot of sweet potatoes .... .. 142 Matza lasagna ..................................... 131 Pasticcio with filling .. ... .... .................26 Pea and mushroom casserole ............... .275 Espanacopita ... .. ....................................... ..30 stuffed Cornish hens ... .. .....................212 Tiropita ................ ......... .. .......................33 Tomato Pie ....... ............... . ..................... ......290 Vegetable soup ..... .............. ........................79 Sarah Parrish...... ............. Black Beans and Rice .................. ..........263 Aaron Parten ............... Taco Soup 3 . ........... ............ ..........75 Leonor Parten....... ....... .... ...Summer Zucchini Casserole........................288 Josie Parten...... ...... ...... .... Bread Pudding with Bourbon Sauce ....... 385 Brunswick Stew 2 .................. ..... ....... ........57 Shepherd's pie ... ........................ ..... ....... 175 Wednesday Night Ziti ..... .....................141 Buddy Pitts..... .... . ............Dr. Buddy's Chili ............................. .....62 Debbie Saeger...... ..... .........Salmon with almonds .................. . ..........225 Elise Sandbach. ............... Taco soup 1 .................. .......... .... ............73 Edith Shepherd............... Apple and beetroot salad .. .......... ... ............93 Arnaud's Shrimp ....... ............... ............. 9 squares of artichoke ..................... ............. ......11 Asian cucumber salad.. ................................ ....94 Barbecue sauce ...... .... ................................... .......82

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Edith Shepherd ................Berry Pie ............................. .. .. ............400 Little face pea salad ........................... ....... ..... .96 Broccoli salad 1 ................................ ............ ....97 Bruschetta, Quick and easy ............................ 14 Gris sticks with onion and cheese ...... ...... .... .....302 Pasta with cheese .................. ............... ..... ...... ..125 Better than chocolate cake ................. .328 Crispy Coconut Snowballs .......... ....... .....358 Chive Crab Cakes ............. .........221 Cranberry Christmas Delight .... ... ....... ..........83 Simple Garlic Rolls ....... ........... ... ..... ........305 Easy Peanut Butter Cookies .........362 Waldorf Fennel Salad .. .......... .... .................101 Four generations of soft cheese .............. ....21 Governor's meatloaf .... .. ........................167 Green tomato casserole ....... ........... .. .....272 Grilled chicken ............................ ......... ... .208 Mediterranean lamb chops ........................250 Lamb shoulder ...... ............ .... ............250 Express pasta ........... ........ .. ........134 Pea salad, marinade ............. ......... ..........109 Marinated pork loin. ........................ ........ ......253 Breaded potatoes ...... ... ......................... ............ ...143 Grilled chicken with smoked orange sauce 211 Romaine green salad with blue cheese .................... .277 Fries with rosemary ..................... .......144 Braised Bok Choy ..................279 Scallops with New Orleans Mustard 226 Sea Island Shrimp .. ...... .......... ............228 Shrimp and onion pie ................. ..... ......231 Shrimp with feta and dill ........ ..........234 Quiche pumpkin canoes ........... .... ........... .285 Strawberry dessert - pretzels ..................393 Sweet and sour sauce ...... .... ........ ....... ............87 Turkey burgers ................ .... ........ ...... .....214 Shrimp and vegetable salad ..................115

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Lucille Sineath................... Baked Zucchini............................. ...... .. ............260 Salad in layers .......................... ....... .. .........103 Picanté sauce ............................. ..... . ..........40 Amber Tanner .................. Golden Oyster Stew ............ .. . ..................65 Hershey Bar Pie ............................ .... ... .. .......334 Spaghetti stew ............................... ... .... 136 Lucy Tomberlin... ............Tex-Mex Dip .................... . ....... ..............43 Norma Tomberlin............ Hot Fruit Casserole ....... ... ........ ..................388 Twenty Four Hour Cole Slaw .................. 114 Helen Tucker...... ............ Banana Walnut Muffins ..................... ... .. ..300 Hershey Bar Pie .. ................................ .404 Seven Layer Chocolate Cake . ......... ..................345 Strawberry Cheesecake Bites ................ .. .375 Willa Valencia.... .. ............ Simple Valencian paella ....................... .. .207 Shrimp and Artichoke Casserole .. ... .........229 Sylvia Warrick.................. Asparagus Soup .... ........... ... .........49 Beer cheese soup ....... .......... ..... ................. 53 Divan Chicken – Easy .................. ..195 Kievsky Chicken ..... ......... .................. .......198 Crispy cabbage salad . ................................99 Easy pasta dish ............. ... ..................128 French onion soup .................. .. .... .... .....63 Meat or fish dressing with herbs ........................252 Chicken baked in the oven .... ... .............................209 Steak and peppers .............. .......... .. ...............177 Sylvia's potato soup........ ..... ..... 72 Tomato and Dill Soup ............................................. .....76

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Herbal substitutes

LIQUID MEASUREMENT conversion table

8 ounces 2 cups 16 ounces 4 cups 1 gill 2 pints 4 quarts 31½ gallons

= = = = = = = =

3 teaspoons 2 tablespoons

= 1 tablespoon = 18⁄ cups or 1 fluid ounce = ¼ cup = ½ cup = 18⁄ teaspoons or less = 60 drops

4 tablespoons 8 tablespoons 1 pinch 1 teaspoon

1 cup 1 liter 1 liter 1 liter ½ cup 1 liter 1 gallon 1 barrel

Converting from US liquid measures to the metric system 1 fluid ounce = 29.573 milliliters 1 cup = 230 milliliters 1 quart = 0.94635 liters 1 gallon = 3.7854 liters 0.0338 ounces = 1 milliliter 33.814 ounces = 1 liter

DRY MEASURE

2 pints 4 quarts 8 quarts 4 pecks 16 ounces 2000 pounds

= 1 quart = 1 gallon = 2 gallons 1 peck = 8 gallons 1 bushel = 1 funta = 1 bushel

Converting US measures of weight and mass to metric .0353 ounces = 1 gram ¼ ounce = 7 grams 1 ounce = 28.35 grams 4 ounces = 113.4 grams 8 ounces = 226.8 grams 1 pound = 454 grams 2 .2046 pounds = 1 kilogram 1.1023 short tons or .98421 long tons = 1 metric ton

Strong fresh herbs added at the beginning of cooking Marjoram Use less oregano or summer flavor Oregano Use more marjoram or summer flavor Rosemary Thyme or summer flavor Sage Rosemary or thyme Summer flavor Marjoram, oregano, rosemary or thyme Summer flavor or rosemary Delicate fresh herbs added to at the end of cooking Basil Parsley, mint or cilantro Chervil Parsley or tarragon Chives Green onion crowns Cilantro Parsley or mint Dill Fennel leaves or mint parsley Parsley, basil or cilantro Parsley Chervous or celery leaves Tarragon Chervil or parsley

(Video) Jodi Kagoje Lekho Naam with lyrics | Manna Dey | Sur Jetha Chiradin Rabe

To convert Fahrenheit to Celsius: 1. Leave 32 2. Multiply by 5 3. Divide by 9 To convert Celsius to Fahrenheit” 1. Multiply by 9 2. Divide by 5 3. Add 32

Iglesia Episcopal de Cristo 1521 North Patterson Street Valdosta, Georgia 229-242-5115 www.christchurchvaldosta.org

FAQs

How to eat for $4 dollars a day? ›

7 Ways To Eat Healthy For Just $4 a Day

Buy eggs. Shutterstock. Eggs are less expensive than most lean meats, but are just as high in complete protein. ...
Skip drinks. Shutterstock. ...
Freeze more. Shutterstock. ...
Slow cook. Shutterstock. ...
Vary your protein. Shutterstock. ...
Bag your own. Shutterstock. ...
Rescue wilted greens. Shutterstock.

Jul 29, 2016

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How to survive on $50 dollars a week food? ›

Here are some of my tips for surviving and thriving on a $50 a week budget:

Use a shopping list. Perhaps you think this is a no-brainer, but many people routinely go shopping without a shopping list. ...
Meal plan. ...
Eat less meat – and cheaper cuts. ...
Eat fruit and vegetables in season – preferably homegrown. ...
Cook from scratch.

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Here's how I keep my grocery bill under $30 a week

Breakfast: Cheerios with milk and a banana, plus the free coffee I get from my office.
Mid-morning snack: Granola bar or orange.
Lunch: Whole wheat pasta dressed up with butter and salt.
Dinner: Fried eggs, a side of rice, and a glass of milk.

Jan 13, 2017

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The oldest edible food in the world is honey, found in a tomb in Ancient Egypt. It's around 3,000 years old and hasn't spoiled due to the honey's antimicrobial properties. Because honey is high in sugar, has low water content, and contains a tiny bit of hydrogen peroxide, bacteria and other microbes can't grow on it.

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Prehistoric chefs

We found carbonized food fragments in Franchthi Cave (Aegean, Greece) dating to about 13,000-11,500 years ago. At Franchthi Cave, we found one fragment from a finely-ground food that might be bread, batter, or a type of porridge, in addition to pulse seed-rich, coarse-ground foods.

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The average cookbook contains 300-400 recipes.

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For generations, cookbooks have been a staple in every kitchen, yet with the influx of online recipes, many had been relegated to the back shelf. That changed in 2020 as more people began cooking and baking at home. Today, cookbooks are growing in popularity, and sales are sizzling.

What is the most sold book franchise in the world? ›

Having sold more than 600 million copies worldwide, Harry Potter by J. K. Rowling is the best-selling book series in history.

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Do cookbook authors make money? ›

Royalties. Royalties are the author's cut of a cookbook's sales. For sold cookbooks, royalties are often in the range of 8 percent to 10 percent of the cover price. The advance the publisher gave the author is an advance against future royalties, so publishers pay themselves back before authors see any money.

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What kind of foods did Jesus Eat? ›

WE LEARN in the New Testament that Jesus ate fish from the Sea of Galilee, and, after the resurrection, that he even cooked fish and bread over coals for himself and his disciples (John 21.9). “We certainly know that Jesus ate clean unpolluted fish almost every day of his life,” Colbert concludes.

What did first human eat? ›

The diet of the earliest hominins was probably somewhat similar to the diet of modern chimpanzees: omnivorous, including large quantities of fruit, leaves, flowers, bark, insects and meat (e.g., Andrews & Martin 1991; Milton 1999; Watts 2008).

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What food is eaten most in the world? ›

Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa. Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia.

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What is the oldest American food? ›

1. Baker's Chocolate, 1764. In 1764, two men by the name of John Hannon and Dr.

What year did humans start cooking? ›

Our human ancestors who began cooking sometime between 1.8 million and 400,000 years ago probably had more children who thrived, Wrangham says. Pounding and heating food “predigests” it, so our guts spend less energy breaking it down, absorb more than if the food were raw, and thus extract more fuel for our brains.

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What is the oldest man made food? ›

Cheese seems to be the oldest man made food, showing up in early Mesopotamia and Egypt. Ancient cheese strainers were recently excavated in Poland, dating back 7,500 years.

How much does it cost to start a cookbook? ›

What is the average cost of self-publishing a cookbook? In general, it can cost between $1,000 to $20,000 to self-publish a book. This price varies depending on the additional editing, book cover design, and formatting services you choose.

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How do I set up my own cookbook? ›

How to make a recipe book with your family.

Brainstorm family recipes. Think of some of your favorite recipes that you loved growing up. ...
Collect the recipes from relatives. ...
Curate the collection and write them up. ...
Design or find a consistent format. ...
Cook (and take pictures).

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Is it legal to post a recipe from a cookbook? ›

Recipes can be protected under copyright law if they are accompanied by “substantial literary expression.” This expression can be an explanation or detailed directions, which is likely why food and recipe bloggers often share stories and personal anecdotes alongside a recipe's ingredients.

Is there a digital cookbook? ›

FlipHTML5 is a web-based cookbook software program that allows you to easily create your own recipe book, and digital cookbooks with various customizable features.

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How many words is the average cookbook? ›

This is a single subject book with lots of history, narrative, and full color throughout. The cookbook would be approximately 50,000 to 150,000 words with 40 photos.

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What order should a recipe book go in? ›

For standard cookbooks, the structure is easy.

appetizers.
soups.
salads.
main dishes.
sides.
dessert.

Nov 22, 2016

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How many pages should my cookbook be? ›

Keep in mind that the average size of a cookbook is about 75 to 200 pages. On average, a typical cookbook will have around 150 recipes, but that varies as well, from small cookbooks with just 15 recipes to more than 300.

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What order should a cookbook be in? ›

In general cookbooks, the chapters should follow through the order of the courses of a meal, from appetisers to dessert. Baking can come first or last. Within each section, recipes should follow a logical order, such as from simple to complex, alphabetically, or grouped by main ingredient.

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Can you make a PDF look like a book? ›

Sure, that's an easy one. In Acrobat, open the Document Properties dialog (Ctrl-D, or Cmd-D respectively), and switch to the Initial View tab. There you locate the Page Layout dropdown, and you will see four options with Two-Up: Facing, Continuous (Facing), Cover Page, and Continuous (Cover Page).

Is it legal to download a PDF of a book you own? ›

It is however, illegal to use pdf files of copyright protected books. It is also illegal to photocopy/photograph/make videos of them. Most books will have this line on the first few pages. storage and retrieval system, without permission in writing from the copyright owner.

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How do I copy all pages of a PDF at once? ›

Press Ctrl + A (⌘ + A on Mac) to select all the text across all pages in the PDF. Press Ctrl + C (⌘ + C on Mac) to copy. Press Ctrl + V (⌘ + V on Mac) to paste it.

Is there a free version of PDF? ›

Take your PDFs to go with the Adobe Acrobat Reader mobile app. This free PDF reader app lets you view, comment, fill out, and sign PDF forms to help you move through your workflow quickly and efficiently.

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Which app is free for making PDF? ›

Adobe Acrobat Reader

The app allows you to edit text and images directly for PDF, fill out the forms and sign them. You can view, print, read, and annotate PDF documents other than these features effortlessly.

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Is it safe to download free PDF books? ›

Never download pirated eBooks. Always buy books and digital content from legitimate retailers. Unless it's from a trusted retailer, some ebooks may contain malicious software that can install malware, spyware, and viruses in your computer.

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How to create a recipe book for free? ›

What is the oldest known cookbook? ›

The first recorded cookbook that is still in print today is Of Culinary Matters (originally, De Re Coquinaria), written by Apicius, in fourth century AD Rome. It contains more than 500 recipes, including many with Indian spices.

What is reading a recipe before cooking called? ›

Mise En Place Steps

Plan: Read through your recipe and develop a strategy before you begin cooking.

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How can I live off $5 a day with food? ›

Fortunately, with a few tricks of the trade, you can live off way less than you think.

Don't forget about ramen. ...
Stick to the basics. ...
Host a party where everything is "bring your own." Charge $5. ...
Go to club events for the free food. ...
Don't forget to call Mom. ...
Have your friend swipe you into the dining hall.

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Apr 29, 2021

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What can I cook for $4? ›

Meal Preps under $4

10 Minute Chili Meal Prep. gluten free, Paleo, Under $4, whole30.
Delicious and Easy Bacon Egg Bites. ...
One Skillet Spaghetti Squash and Meatballs. ...
Paleo Sweet Potato Casserole. ...
Egg Muffins. ...
Coffee Almond Quinoa Breakfast Bowl. ...
Cinnamon Apple Banana Snack Bread. ...
Lighter Mango Chicken Sticky Rice Meal Prep.

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How can I eat with low money? ›

By following these six tips, you may be surprised at how much you can stretch your grocery budget.

#1: Plan Your Recipes. ...
#2: Shop With a List. ...
#3: Buy Frozen or Canned. ...
#4: Cut Cost With Coupons. ...
#5: Buy Store Brands. ...
#6: Try Growing a Garden. ...
Healthy Eating: Not “One Size Fits All”

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How can I feed my family of 4 on $400 a month? ›

CHANGE HABITS

Stop eating out! We have never eaten out often but when we did once or twice a month it would cost us $50-$100 per meal to feed the family. ...
Pack lunches for the whole family. Pack school lunches and your own. ...
Don't buy drinks. ...
Re-think the snack. ...
Buy store brand when possible.

Aug 14, 2018

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What to eat for $1 dollar a day? ›

More $1 Meal Ideas

A boiled egg, brown rice, and raisins with milk.
Whole wheat pancakes and a side of fruit or juice.
Oatmeal pancakes and applesauce.
Scrambled egg, toast and juice.
Hash browns, eggs, and fruit.
A green smoothie with a side of toast.
A muffin with a side of banana and yogurt.

Dec 7, 2022

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What is the cheapest cooking? ›

Use a slow cooker for some meals instead of the oven as slow cookers are more energy efficient despite being used for longer periods of time. Batch cook meals and freeze or chill the leftovers so that they can later be reheated in the microwave.

How to make $20 dollars last a week for food? ›

A Healthy Diet For $20 A Week

Eggs, 2 1/2 dozen. $2.69.
Potatoes, 10 lbs. $2.89.
Carrots, 2lbs. $0.99.
Cabbage, 2 heads. $1.98.
Onions, 3lbs. $0.69.
Corn tortillas, 2pkgs (60). $2.56.
Pinto beans, 2lbs. $1.78.
Salsa, 1 jar. $1.69.

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What is it called when you can't afford food? ›

The USDA defines food insecurity as a lack of consistent access to enough food for every person in a household to live an active, healthy life. This can be a temporary situation for a family or can last a long time. Food insecurity is one way we measure how many people can't afford food.

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What is the simplest diet you can live on? ›

The Simple Diet

Eat three meals each day. ...
Eat your heavier meals for breakfast and lunch with a lighter meal for dinner.
Eat two healthy protein choices at each meal or 6-8 choices per day. ...
Choose lots of color for each meal. ...
Fill in with 100% whole grain choices, 1-3 servings daily. ...
Drink water, tea or fat free milk.

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How to afford groceries? ›

Here are 17 ways to save money on groceries.

Make a meal plan. ...
Shop alone if you can. ...
Shop during the quietest days of the week. ...
Swap expensive cuts of meat for cheaper options. ...
Buy generic products. ...
Avoid buying hygiene products at the grocery store. ...
Stick to the store's perimeter. ...
Pay with a grocery rewards card.

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Mar 9, 2023

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What is the average grocery bill for a family of 4? ›

A family of four will pay about $89 – $131 more per month on groceries this year. According to a USDA report, an average family of four spent about $958 to $1,445 per month on groceries in January 2022. In January 2023 that same family is spending $1,047 to $1,576 on their groceries according to the USDA.

How much does a family of 4 need for groceries? ›

Monthly Grocery Budget

FAMILY SIZE	SUGGESTED MONTHLY BUDGET
3 people	$722
4 people	$892
5 people	$1,060
6 people	$1,230

2 more rows

Sep 25, 2020

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How much should a family of 5 spend on groceries a month? ›

On average, a family of five spends anywhere from $922 to $1,488 a month on groceries, according to USDA monthly food plans. If you're looking to curb your spending, consider meal planning, buying in bulk, and shopping at more affordable grocery stores.

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