SWEET PICKLES

Lillie Rebecca Gregerson Robinson, Recipe #7

MUSTARD PICKLES

Lillie Rebecca Gregerson Robinson, Recipe #7

Lillie Rebecca Gregerson Robinson, Recipe #6

INDIAN RELISH

Lillie Rebecca Gregerson Robinson, Recipe #5

GREEN TOMATO RELISH

Lillie Rebecca Gregerson Robinson, Recipe #4

This recipe clipped from the newspaper, was found in the back of my Grandmother's 1935 cookbook 'The Household Searchlight Recipe Book'. Mrs. Margaret Wood is a friend of mine and lives just down the street. Ironic that my Grandmother had one of her recipes.

Pictured above is Mrs. Ralph M. Wood, 500 10th St., preparing vegetables for canning. The vegetables must be washed well and the jars and lids must be well sterilized preparatory to the actual canning process. Mrs. Wood has given her recipe for geen tomato relish. The recipe takes 1 gallon ground green tomatoes, 12 green peppers, 2 red peppers and 12 medium onions. Measure all these ingredients after grinding. Grind and mix with 3/4 cup salt. Drain overnight. Cover with half vinegar and half water. Add 1 teaspoon tumeric, 1 teaspoon mustard seed, 1 teaspoon celery seed, cinnamon, cloves, allspice and 5 cups of sugar.

Boil 40 minutes.

Seal while hot. Makes 16 pints.

CARROT PUDDING

Lillie Rebecca Gregerson Robinson Recipe #3

GRANT'S SALSA

Grant Fahrni, Recipe #2

10 large bell peppers
12 large onions

canner 3/4 full of tomatoes (peel tomatoes, squeeze out the juice, put in the meat of the tomatoes not the juice or the peelings.
28 Jalapenos (process Jalapinos, leave in seeds)

1/2 cup cooking salt
2 cups sugar
2 cups white vinegar

Tip Bottles upside down for 1 minute

LINDA'S BUFFALO WINGS (hot wings)

Grant Fahrni, Recipe #1


5 lb wings or drum sticks, thawed
1/4 cup soy sauce
1/4 cup honey
sprinkle of Garlic Salt
3/4 cup Louisiana Hot Sauce
Sprinkle with Cajun Dust


place in slow cooker till done, aprox. 6 hours.

Rice part:
Strain and measure juice from buffalo wings and put back in slow cooker.
Measure cup of Minute Rice for each cup liquid.
Cook additional 5 to 10 minutes.

Linda Champion's recipe

EMILY'S ROLLS (EMILY HENDERSON)

Lael Henderson, Recipe #11

20 frozen Rhodes White Dinner rolls
1/3 cup Parmesan Cheese
1 Tablespoon Parsley flakes
1 cube butter

Dip frozen rolls in melted butter.
Roll in mixture of Parmesan Cheese and Parsley flakes.
Put into glass baking dish sprayed with Pam.
Cover with plastic wrap and let rise 5 hours.

Bake at 350 degrees for 15 minutes.

For a variation of this Lael has used a tablespoon of Salad Supreme in place of the Parsley flakes.

CREAM COTTAGE FRUIT SALAD

Melissa Giles, Briant Giles, Recipe #14

1 container (16 oz) Cottage Cheese
1 pack (3 oz) jello - flavor it the same as the fruit you will use
1 container (8 oz) Whip Cream
8-12 oz fruit (preferably frozen) Strawberries, Raspberries, Oranges, Bananas, etc.

Mix Cottage Cheese and Jello Mix together then add Whip Cream and fruit.
This is an easy recipe and doesn't need brand name food!

NO-PEEK BEEF CASSEROLE

Melissa Giles, Briant Giles, Recipe #13

2 pounds beef stew meat
1 (10 oz) can condensed cream of mushroom soup
1 package dry onion soup mix
1 soup can of water
hot cooked noodles or rice

Mix all the ingredients well, with the exception of the noodles or rice.
Pour mixed ingredients into a crockpot and cook on low setting for 6-8 hours, or on high setting for 3-4 hours.
If you don't have a crockpot, you can make this in an oven by putting the ingredients in a casserole dish that has a lid.
Cover and bake at 325 degrees F. for 3 hours.
Serve over noodles or rice. Serves 4.

PIZZA DOUGH

Kat Baldwin, Kyle Baldwin, Recipe #18

1 packet of yeast
1 1/2 C warm water
3 1/2 C flour
1 Tbs oil
pinch of salt

This makes a very large pizza or two good mediums.

SWEET AND SPICY PORK CHOPS

Kat Baldwin, Kyle Baldwin, Recipe #17

1/2 C orange Marmalade
Bottled Hot sauce to taste like tobasco
4- 1 inch thick pork chops

Brown pork chops on both sides in butter.
Place in a baking dish.
Mix together marmalade with hot sauce.
Spread over pork chops.

Bake at 350 for 35 to 40 minutes.

CHICKEN TOES

Kat Baldwin, Kyle Baldwin, Recipe #16

chicken tenders
flour
egg
1 C corn flakes
1 C bread crumbs
pinch of all spice
pepper
salt

Mix cornflakes, breadcrumbs, all spice, salt and pepper together.
Cut up raw chicken tenders into bites.
Then coat in flour and dip in egg.
Dip chicken tenders in mixture.
Place on cookie sheet and drizzle with oil.

Bake at 375 until done about 15 - 20 minutes.

Dip
1/4 C BBQ sauce
1/4 C Honey Mustard

The girls love these. Don't use too much all spice.

ALFREDO SAUCE

Kat Baldwin, Kyle Baldwin, Recipe #15

1/2 cube of real butter
A cube of cream cheese, diced.
1 Tbs garlic powder
milk or half-half for desired thickness
1/2 tub shredded Parmesan

Mix first four ingredients together over low to low-medium heat until cream cheese is melted. Stir in Parmesan cheese slowly and allow to melt and thicken.

Cook time about 20 minutes.

CREAM CHEESE FROSTING

Kat Baldwin, Kyle Baldwin, Recipe #14

1 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar (more if you want a thicker frosting)
1 tablespoon milk

Combine all ingredients, mix until smooth.

HOMEMADE OREO'S

Kat Baldwin, Kyle Baldwin, Recipe #13

1 (18.5-ounce) package devil’s food cake mix without pudding
1/2 cup vegetable oil
2 eggs, beaten

Preheat oven to 350. Combine cake mix, oil, and eggs in a large mixing bowl and mix well. Roll into small balls and place 2 inches apart onto ungreased cookie sheets. Bake for 10 minutes. Remove from cookie sheets and cool completely on wire racks. Once cookies are completely cooled, put cream cheese frosting in the middle of two cookies and put them together. Drink with glass of cold milk. Enjoy!

Cream Cheese Frosting
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar (more if you want a thicker frosting)
1 tablespoon milk

Combine all ingredients, mix until smooth.

WHITE CAKE IS TRULY WHITE WITH CRISCO

Lillie Rebecca Gregerson Robinson, Recipe #2

GRAHAM CRACKER PIE

Lillie Rebecca Gregerson Robinson, Recipe #1

THE BEST BROWNIES

Melissa Giles, Briant Giles, Reciped #12

1 cup margarine, melted
2 tsp. vanilla
1 cup flour, sifted
1/2 tsp. baking powder
1 cup chopped nuts (optional)
2 cup sugar
4 eggs
2/3 cup Hershey's cocoa
1/2 tsp. salt

Blend melted margarine, sugar and vanilla in mixing bowl.
Add eggs and beat together.
Combine flour, cocoa, baking powder, and salt and stir well.
Add to wet ingredients and stir well until all is moist.
Then stir in nuts if desired.
Spread into greased and floured 13x9 cake pan.

Bake at 350 for 30 minutes. We usually put chocolate frosting on these.

compliments to Gaylene Giles

CHICKEN POPPY SEED CASSEROLE

Melissa Giles, Briant Giles, Recipe #12

6 chicken breasts, cooked and shredded
1/2 cup margarine
12 oz. sour cream
2 cans cream of chicken soup

Topping:
2 Rolls of crushed Ritz crackers
1 Tbsp. Poppy seeds
1/2 cup margarine

Boil chicken; shred and put in casserole dish.
Mix soup, margarine, and sour cream; pour over chicken.
Mix the toppings ingredients in a separate bowl; then pour over chicken mixture.

Bake at 350 degrees for 30 minutes.
We like to serve this over rice.

LUNCHEON ROLLS

Guila Olsen, Recipe #6

CHOW MEIN

Guila Olsen, Recipe #5

GEORGIA PINE BARK (tastes like toffee)

Barbara Brown, Recipe #1

2 Squares margarine melted
1 cup brown sugar
Soda Crackers
6 oz. Chocolate Chips

Line a cookie sheet with foil
Put one layer of soda crackers, salt side up, on the cookie sheet.
Boil the margarine and sugar for 3 minutes over low heat and then pour over the top of the soda crackers.
Bake in 400 degrees oven for about 4-6 minutes, watch so it does not scorch.

Remove from oven and cover with 6 oz chocolate chips, spreading as they melt.
Refrigerate until cool, peel off foil and break into small pieces.

SOUTHWEST EGGROLLS

Cindy Baldwin, Mahon Baldwin, Recipe #8

1 onion
1 bell pepper
2 chicken breasts, boiled and shredded
1 can corn
1 can black beans
1/2 package frozen spinach
1 package won ton wrappers
Salt
Pepper
Seasonings as desired - I use the "Essence of Emeril" seasoning, but these would also be good with taco seasoning or other "Mexican" spices
Oil for frying
Equal parts ranch dressing and salsa for dipping

Combine all ingredients except won ton wrappers in large pan; season and heat till all ingredients are warm. Fill won ton wrappers as indicated on package.
Fry on medium heat for a minute or two on each side, until golden-brown and crispy.
Let drain on paper towels.
Combine ranch dressing and salsa for dip.

HOMEMADE WHEAT PIZZA

Cindy Baldwin, Mahon Baldwin, Recipe #7

1 c. hot water
1 T. (or packet) yeast
1 t. sugar
1 t. salt
2 T. vegetable oil
1 cup white flour
1-1 1/2 cups wheat flour

Dissolve sugar & yeast in water, let sit.
Add in other ingredients and knead.
Let raise 5-10 minutes (wheat dough usually takes a little longer than white).
Top as desired.
Bake at 425 for 12 minutes

PUMPKIN MUFFINS

Cindy Baldwin, Mahon Baldwin, Recipe #6

1 3/4 c flour
1 t baking soda
2 eggs
1 c pumpkin pie filling
1/2 c butter (softened)
1 c sugar
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t ginger

1 c chocolate chips (optional - I typically leave them out to make a healthier snack)

Mix everything together.
Heat oven to 350 and bake for 15-20 minutes.

WORLD'S BEST FETTUCINE ALFREDO

Cindy Baldwin, Mahon Baldwin, Recipe #5

3 T butter (not margarine)
1 T flour
1/4 t. salt
1/4 t. garlic powder
1/2 t. coarsely cracked black pepper (I used regular pepper..)
dash of pepper
2 oz cream cheese
1 c. whole milk
1/3 c. fresh grated Parmesan
8 oz. Linguine or Fettuccine Noodles

In a heavy saucepan, melt butter.
Blend in flour, salt, dash of pepper and garlic powder.
Add the milk all at once.

Cook over medium heat, stirring continually.
Cook until mixture is thinkened and bubbly. Cook stirring constantly for 2 more minutes. Add coarse pepper, cream cheese, and Parmesan cheese.

Remove from heat and stir constantly, until the cheeses melt. (An additional 1/4 c. milk may be added if needed.) Add sauce to prepared noodles and serve.

(I usually double this recipe and it feeds two adults for dinner and lunch the next day.)

MICROWAVE MACARONI AND CHEESE

Cindy Baldwin, Mahon Baldwin, Recipe #4

2 cups milk
3 T cornstarch
5 cups cooked pasta
2 T butter
1 t salt
1/4 t black pepper
8 oz. sharp cheddar cheese
1/4 cup fresh parmesan cheese

Whisk together cornstarch and milk.
Microwave on high for 4 minutes, stirring every 2 minutes.
Add salt, pepper, and butter; fold in cooked pasta and cheese.
Stir, microwave for 5 minutes on high, stirring every 2 minutes.
When sauce is creamy and fully melted, broil in oven until bubbly and golden-brown on top.

TORTILLA SOUP

Cindy Baldwin, Mahon Baldwin, Recipe #3

6 cups water
1 small onion
1/2 bell pepper
1 can tomato sauce or diced tomatoes
1 can corn
1 can black beans
2 chicken breasts, boiled and cubed

Sautee onion and pepper in butter.
Combine all ingredients in large saucepan and heat over medium-high for about 30 minutes.
Serve topped with cheddar cheese and tortilla chips.

CHEESY BBQ CHICKEN SANDWICHES

Alan Olsen, Recipe #9

What You Need!
1 onion, thinly sliced, separated into rings
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Barbecue Sauce
3/4 cup Cheddar Cheese
4 whole wheat sandwich rolls (6 inch), partially split

Make It!
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add onions; cover. Cook 2 min.; stir onions, then push to edge of skillet. Add chicken; cook 4 min. Turn chicken over; top with barbecue sauce. Cook, covered, on medium-low 6 min. or until chicken is done (165ºF). Stir onions.
SPRINKLE chicken with cheese; cook, covered, 1 min. or until cheese is melted.
FILL rolls with chicken and onions.

POTATO SOUP

Melissa Giles, Briant Giles, Recipe #11

6 medium sized potatoes, skinned and diced
1 large onion, chopped
1-2 carrots, sliced
4 chicken bouillon cubes
5 cups water
1 Tbsp. Salt
Pepper to taste
1 Tbsp. Parsley flakes (optional)
1 can evaporated milk

Simmer (just below boiling) the above ingredients except the evaporated milk until tender.
Then add the milk and bring to a boil.
Variation: add 1 cup shredded cheddar at the end (I really liked it with cheese).

CHICKEN PARMESAN BUNDLES

Alan Olsen, Recipe #8

What You Need
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 Ritz Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

Make It
PREHEAT oven to 375ºF.
Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts.
Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

BEEF TENDERLOIN WITH CREAMY RISOTTO

Alan Olsen, Recipe #7

What You Need
1/4 cup Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. Dijon Mustard
2 beef tenderloin steaks, (4 oz. each),
1 inch thick

Make It
HEAT 1 Tbsp. of the dressing in saucepan.
Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently.
STIR in rice, broth, milk and mustard.
Bring to boil; cover.
Remove from heat. Let stand 5 min.
MEANWHILE, cook steaks in remaining dressing in skillet on medium heat 5 min.
Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness.
Serve steak with rice mixture.

WORLD’S BEST BRAN MUFFIN

Kathy Baldwin, Vic Baldwin, Recipe #13

2 ¼ cups All-Bran cereal
½ cup raisins, dried currants or dried cherries
1 cup all-purpose flour
¾ cup whole-wheat flour
½ cup packed light brown sugar
2 tsp. baking soda
½ tsp. salt
6 TBS. unsalted butter, melted
2 large eggs
1 ¾ cups low-fat plain yogurt
½ cup unsulfured molasses
2 tsp. vanilla extract
Raw sugar crystals (optional)

1. Heat oven to 400˚F. IN a food processor, finely grind half the cereal. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda and salt; set aside.
2. Combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not overmix.
3. Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with sugar crystals, if desired. Bake until muffins spring back when touched, about 18 min. Remove from tin and allow to cool slightly.
4. You can store remaining batter in an airtight container in the refrigerator for up to 2 weeks.

Recipe compliments of Ladies Home Journal, March 09. Bran muffins are good for your heart, but too often they taste like cardboard. So we gave ourselves a tough challenge – to create a moist, delicious, satisfying bran muffin that still packs a healthy 3 grams of fiber. Our staffers went crazy for this recipe, and we think you will, too.

Makes 18 standard muffins
Per muffin: 170 calories, 5 g total fat, 3 g sat fat, 252 mg sodium, 29 g carbs, 35 mg chol, 5 g protein, 3 g fiber

FLOUR MUSH

Kathy Baldwin, Vic Baldwin, Recipe #12

1 cup milk
1 cup flour
Butter, cinnamon and sugar to taste

Scald milk and add flour gradually, stirring constantly, until thick (like muffin batter)

Put on your plate, make a hole in the middle for the butter, sprinkle with cinnamon and sugar.

You take a bite from the outer edge, dip it in the butter and eat. You continue to eat around, not letting the butter escape until the last minute.

My kids loved it.
– handed down from mom and dad, who got it from their parents. Mom called it Flour Mush, dad called it Lumpy Dick

I looked it up online, most have heard of it, but not tried it. Here is one of the websites I looked at: http://www.thenewhomemaker.com/beautifulporridge+

COLE SLAW

Kathy Baldwin, Vic Baldwin, Recipe #11

Cut up cabbage finely.

The trick is the dressing and it is easy:

For every 2 cups of chopped cabbage add:
2 heaping TBS. salad dressing
1/8 cup milk
1 tsp. sugar
Dash salt
Dash pepper

Mix dressing then add cabbage.
For variety, add bananas or other fresh fruit.

APPLECRISP

Kathy Baldwin, Vic Baldwin, Recipe #10

1 No 303 can apples ( or fresh apples [add water before baking] or your own canned apples
½ cup brown sugar
½ cup flour
½ cup oatmeal
¾ tsp. cinnamon
¾ tsp. nutmeg
1/3 cup butter or margarine (melted)

Put apples in small 8” square pan. Mix other ingredients & place on top. Bake 375˚ for 30 min.

This will make 8” square pan – I usually double for 9” x 13” pan.
When all my kids were home, I made 2 pans so it would last 2 meals.

Recipe given to me before my marriage by Connie Oler

EASY CHICKEN BAKE

Melissa Baldwin, Briant Baldwin, Recipe #10

6 boneless, skinless chicken breasts
1 can (10 3/4 oz) cream of mushroom soup, condensed
3/4 can evaporated milk
1/4 teaspoon garlic salt
1/8 teaspoon paprika
1/4 cup parsley, fresh chopped, optional

Place chicken in greased 4 to 6 quart slow cooker.
Mix together soup, milk, and seasonings. Pour mixture over chicken.
Cover and cook on high heat 4 hours or on low 8-10 hours.
Garnish with fresh chopped parsley, if desired.

Makes 6 servings. (But two people can defininatly eat it all in one setting).
Serve with brown rice and a side of cooked carrots sprinkled with dill weed.

SCALLOPED POTATOES

Melissa Giles, Briant Giles, Recipe #9

2 lbs. (5-6 cups) potatoes, peeled and sliced (about 1/4 inch think)(we like them a little smaller)
1/4 cup chopped onion
1 tsp. salt
1 Tbsp. parsley
1 recipe of sauce below
Cover potatoes with water and cook just until tender.
Drain and put into 2 quart casserole dish or 9x13 baking dish. Add onions and salt.
(I like to put my onions in with my potatoes when they are about 1/2 done so they are softer.)
Pour sauce over potatoes and lightly stir. Sprinkle parsley on top.

Bake uncovered at 350 degrees for 30-40 minutes or until bubbling around the edges.

Sauce:1 (8 oz) package of cream cheese
2 cups milk
1/4 cup margarine or butter
1 tsp. salt
1 Tbsp. cornstarch
pepper - desired amount
Using a wire whisk, blend all ingredients. Stir and heat until smooth and thickened.
Pour over cooked potatoes.

BROCCOLI AND CHICKEN CASSEROLE

Melissa Giles, Briant Giles, Recipe #8

1 cup rice, cooked

2 chicken breasts cooked and cubed

1 bunch broccoli

1 can cream of chicken soup

1/2 can milk

Bake at 350 degrees for 30 minutes in a greased 9x13 inch pan.

Sprinkle top with cheese and Ritz crackers.

Enjoy! This is a favorite!

RESURRECTION ROLLS

Kat Baldwin, Kyle Baldwin, Recipe #12

Dear Parents,
I found this cute idea for a FHE on the internet and thought I would share with you.
RESURRECTION ROLLS

Ingredients:
Cresent Rolls
Melted butter
Large Marshmallows
Cinnamon Sugar

Preheat oven to 350 degrees.

Give each child a triange of crescent roll. The crescent roll represents the cloth that Jesus was wrapped in.
Give each child a marshmallow to represent Jesus' body.
Have them dip the marshmallow in melted butter, representing the embalming oils.
Then dip the buttered marshmallow in cinnamon sugar, representing the spices used to anoint the body.
Then wrap the marshmallow tightly in the crescent roll dough, not rolled like a typical crescent roll, but sealed in.
This represents the wrapping of Jesus' body after his death.
Bake in oven 10 to 12 min. The oven represents the tomb...pretend that takes 3 days.
(this would be a good time for singing songs.)

When the rolls have cooled slightly, the children can open their rolls and discover that Jesus is no longer there.
HE HAS RISEN!!

(the marshmallow melts and the srescent roll is puffed up, but empty)

I hope you all have a Happy Easter and remember the true meaning of the holiday.
Love Sister Oberhansley

ULTIMATE GRILLED STEAK

Kat Baldwin, Kyle Baldwin, Recipe #11

1/2 cup A.1. Original Steak Sauce
1/2 cup Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 medium beef rib eye steaks, about 8 oz. each

MIX steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in reseal able plastic bag; seal bag. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Drain steak; discard marinade.

GRILL steak 4 to 5 min. on each side or until medium doneness (160°F.)
Serve drizzled with reserved 1/4 cup dressing mixture.

COUNTRY SALISBURY STEAK

Kat Baldwin, Kyle Baldwin, Recipe #10

1-1/2 lb. extra lean ground beef
1 pkg. Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup Original Barbecue Sauce

PREHEAT oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.

BAKE 25 min. or until cooked through (160°F).

MEANWHILE, spray large nonstick skillet with cooking spray.
Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally.
Add barbecue sauce and remaining 1/4 cup water.
Reduce heat to low.
Cook 1 to 2 min. or until sauce is heated through.
Serve over the patties.

COOKIES 'N CREAM PUDDING

Kat Baldwin, Kyle Baldwin, Recipe #9

8 OREO Cookies, divided
2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
3/4 cup thawed Whipped Topping, divided

BREAK 1 of the cookies into four pieces; reserve for garnish. Crush remaining 7 cookies; set aside.
POUR milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Stir in crushed cookies. Gently stir in 1/2 cup of the whipped topping.
SPOON evenly into four dessert bowls. Top with remaining 1/4 cup whipped topping and the reserved cookie pieces. Store leftover dessert in refrigerator.

CHOW MEIN

Guila Olsen, Recipe #5

CHOP SUEY

Guila Olsen, Recipe #4

PUMPKIN RAISIN BREAD

Lael Henderson, Recipe #10

2 cups cooking oil
6 2/3 cups sifted flour
8 eggs, lightly beaten
3 teaspoons salt
1 1/3 cups water
2 teaspoons nutmeg
3 cups mashed cooked pumpkin* *(1 - 29 oz can of pumpkin)
4 teaspoons baking soda
2 teaspoons cinnamon
1 cup applesauce
6 cups sugar
2 cups raisins

1. Preheat oven to 350 degrees. Grease and flour 7 (3 ½ “ x 7 ½ “) loaf pans
2. Beat eggs first in bowl, add oil, water, pumpkin and applesauce.
3. Into second mixing bowls sift together dry ingredients. Make a well in center. Add pumpkin mixture. Blend just until dry ingredients are moistened.
4. Stir in raisins (*if you sprinkle some of the flour mixture over the raisins first they won’t stick to the pans).
5. Pour batter into pans (approximately 2 1/3 cups of batter per pan). Bake in preheated oven for 1 hour and 10 minutes.
6. Cool in pan 10 minutes then turn out on side on rack to cool.
Cover with a towel to retain moisture while cooling. Put in plastic bag to keep fresh.

(Makes 7 loaves)

Virginia Upton

STRAWBERRY CAKE

Fay Bailey, Recipe #2

1 yellow cake mix
1 pkg dry Dream Whip
4 eggs
1 cup cold water

16 oz container of cool whip
2 large or 4 small 10 oz frozen strawberries
you can also use fresh strawberries if you have them.

Mix the first 4 ingredients together until smooth.
Pour batter into greased and floured tube pan.
Bake at 350 degrees for 35 minutes or until cake springs back to touch.
Turn out onto plate after 15 minutes. Cool cake completely.
Cut cake in half—set aside top half.

16 oz container of cool whip
Top lower half with one half container of Cool Whip—top the cool whip with 2 small or 1 large container of thawed strawberries. Put other half cake on tip. Put on rest of Cool Whip and another container of strawberries.
If you stick cake with the handle of a wooden spoon the strawberry juice will go into the cake and makes it very tasty and moist.

This cake will keep in the refrigerator for 3 days if it lasts. It is yummy. This is a recipe from my mother-in-law she made it for many years and everyone loved it.
When you cover the top layer with Cool Whip, cut fresh strawberries in half, leaving stem on it gives great color. Beautiful cake.

CHEESE CAKE

Sherry Johnson, Recipe #6

1 1/4 cup grahamm cracker crumbs (about 20 squares)
6 Tablespoons melted butter (3/4 of 1/4 lb)
1/4 cup of powdered sugar
line 9" cake pan with this mixture

Bake 5 minutes 350 degrees
Beat 2 large eggs well add gradually
1 cup sugar - granulated[mixing gently into the eggs]
add vanilla 2 pkgs (8 ounce) cream cheese - soft[warm the cream cheese slightly (30 sec) to make it soft in microwave ....]
pour into crust

bake 45 minutes at 350 degrees
cool and toop with mixture of:
1 carton sour cream (1 cup)
1/4 cup powdered sugar
2 teaspoons vanilla
bake 10 - 15 minutes at 350 degrees
store overnight before serving.

Beryl Johnson

ZUCCHINI CAKE/BREAD (Spicey Pineapple Zucchini Bread)

Sherry Johnson, Recipe #5

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded, peeled zucchini (about 4 medium sized ones)
1 (8 ounce) can crushed pineapple, drained well
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup EACH currants and finely chopped walnuts
in large bowl, beat eggs until frothy.
add oil, sugar and vanilla.beat until thick and foamy.
stir in zucchini and pineapple.

In another bowl, stir flour, baking soda, salt, baking powder,cinnamon, nutmeg, currants, and walnuts until thoroughly blended.
stir gently into zucchini mixture just until blended.
spoon batter into two greased and flour-dusted 9 x 5 inch loaf pans.
Bake in a 350 degree oven for 1 hour or until bread begins to pull away from sides of pan and a wooden pick inserted in center comes out clean.

let cool in pans for 10 minutes
turn out onto racks and let cool completely
makes 2 loaves.

Beryl Johnson

CLAM CHOWDER

Sherry Johnson, Recipe #4

3 strips bacon - diced
1/2 medium onion - diced
2 large ribs celery - diced
2 tablespoons dried parsley dash of red pepper
1/2 teaspoons dried oregano - not ground
1/2 teaspoon celery salt
1/2 teaspoon Fines Herbes - optional
2 chicken bouillon cubes, slightly crushed
1 heaping teaspoon coarsely ground pepper
[Saute about 8 to 10 minutes over medium heat until onions are translucent]

2 small Idaho Russet potatoes, peeled and diced
1 medium carrot - diced
2 (10 1/2 ounces each) cans chicken broth
[Add to Sauted mixture and simmer to cook potatoes. cover and reduce heat, simmer about 30 minutes until potatoes are tender.]
[THEN add:]
3 (8 ounces each) cans chopped clamms with liquid1/2 to 2 cups half-and-half
[Heat through about 5 minutes.]
2 tablespoons cornstarch mixed with cold water into thin paste.slowly add to chowder, stirring constantly until thickened.DO NOT BOIL. serves 4 to 6.

[ Mom's notes:Saute bacon, onion, celery, parsley oregano, celary,salt, Fines Herbes, bullion, pepper for 8 to 10 minutes.Med heat until onions are translucent.
add 2 potatoes and 2 chicken broth and cook slightly.add 3 cans minced clams2 cups milk 2 Tablespoons cornstarchmixed with cold milk into paste.]

Beryl Johnson

RASPBERRY DELIGHTS

Sherry Johnson, Recipe #3

1 1/4 cup sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup butter or margerine
1 Tablespoon sugar
1 egg yolk
2 Tablespoon Brandy or milk
sift dry ingrediants and blend in the butter.add egg yolk and brandy.pat into buttered pan (11x7x2.
bake 5 min at 350 degrees
cool

spread with :
3/4 cup thick rapberry jam.
2 eggs
2 teaspoons vanilla
1 1/2 cup sugar
6 Tablespoons melted butter (1/2 cup)
2 1/2 cup flaked coconut
beat eggs until thick and lemoncoloredbeat in sugar, vanilla, melted butter
add coconutspoon over jam

bake 35 minutes at 350 degrees
cool
when cooled use a sharp knife and cut into 1" squares
store in airtight container or freeze.

Beryl Johnson

CHICKEN CASSEROLE

Sherry Johnson, Recipe #2

12 oz. chicken
2 cups left over and cut up
1 can cream of chicken soup
1 cup cut celery
2 Tablespoons green onions
1 Tablespoon lemon juice
1/2 cup sliced almonds (optional)
3/4 cup mayonnaise
small pkg potatoe chips - crushed
keep 1/2 chips for topping

bake 450 degrees for 15 minutes

Beryl Johnson

MONKEY BREAD

Sherry Johnson, Recipe #1

2 pkgs yeast
1/2 cup warm water
3/4 cup sugar
1 3/4 cup buttermilk
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3 eggs
1 square margarine
7 (about) cups flourmix yeast, water, & sugar

let stand until yeast disolves
heat buttermilk & stir while heating so it won't curdle.
add baking soda & salt to milk & add milk to yeast mixture.
beat eggs & add to yeast mixturestart adding flour little by little.
add melted margarine & continue to add flour until dough is not sticky.
Work with hands and let rise.after risen work again, addint flour if/as needed.
[don't add too much flour or the rolls will be too heavy]
divide & roll out, cutting into rolls.
dip in butter and fold into buttered pan.
bake at 400 - 425 degrees F for about 20 minutes.
[practice practice practice....the secret is in the feel of the dough]

Beryl Johnson

CHOCOLATE DEVILS FOOD CAKE

Nita Beasley, Recipe #82
from her Aunt Remona Hatfield Hill 1931

CAKE

Nita Beasley, Recipe #81
from her Aunt Remona Hatfield Hill 1931

SPONGE CAKE

Nita Beasley, Recipe #80
from her Aunt Remona Hatfield Hill 1931

JAM CAKE

Nita Beasley, Recipe #79
from her Aunt Remona Hatfield Hill 1931

LIGHT BREAD

Nita Beasley, Recipe #78
from her Aunt Remona Hatfield Hill 1931

SLAP STICK DESSERT

Nita Beasley, Recipe #77
from her Aunt Remona Hatfield Hill 1931

SUET PUDDING

Nita Beasley, Recipe #76
from her Aunt Remona Hatfield Hill 1931

CARROT PUDDING

Nita Beasley, Recipe #75
from her Aunt Remona Hatfield Hill 1931

FRUIT BLANC MANGE

Nita Beasley, Recipe #74
from her Aunt Remona Hatfield Hill 1931

ICE CREAM

Nita Beasley, Recipe #73
from her Aunt Remona Hatfield Hill 1931

PARKER HOUSE ROLLS

Nita Beasley, Recipe #72
from her Aunt Remona Hatfield Hill 1931

GINGER BREAD

Nita Beasley, Recipe #71
from her Aunt Remona Hatfield Hill 1931

CORN BREAD

Nita Beasley, Recipe #70
from her Aunt Remona Hatfield Hill 1931

RAISIN BREAD

Nita Beasley, Recipe #69
from her Aunt Remona Hatfield Hill 1931

PEANUT BRITTLE

Nita Beasley, Recipe #68
from her Aunt Remona Hatfield Hill 1931

DIVINITY

Nita Beasley, Recipe #67
from her Aunt Remona Hatfield Hill 1931

TAFFY CANDY

Nita Beasley, Recipe #66
from her Aunt Remona Hatfield Hill 1931

BUTTER SCOTCH

Nita Beasley, Recipe #65
from her Aunt Remona Hatfield Hill 1931

HONEY FUDGE

Nita Beasley, Recipe #64
from her Aunt Remona Hatfield Hill 1931

CINNAMON ROLLS

Nita Beasley, Recipe #63
from her Aunt Remona Hatfield Hill 1931

OATMEAL COOKIES

Nita Beasley, Recipe #62
from her Aunt Remona Hatfield Hill 1931

CHOCOLATE RAISIN COOKIES

Nita Beasley, Recipe #61
from her Aunt Remona Hatfield Hill 1931

COOKIES

Nita Beasley, Recipe #60
from her Aunt Remona Hatfield Hill 1931

GINGER SNAPS

Nita Beasley, Recipe #59
from her Aunt Remona Hatfield Hill 1931

FILLED COOKIES

Nita Beasley, Recipe #58
from her Aunt Remona Hatfield Hill 1931

MOLASSAS COOKIES

Nita Beasley, Recipe #57
from her Aunt Remona Hatfield Hill 1931

SOUR CREAM COOKIES

Nita Beasley, Recipe #56
from her Aunt Remona Hatfield Hill 1931

SALAD DRESSINGS

Nita Beasley, Recipe #55
from her Aunt Remona Hatfield Hill 1931

HAZELS PUMPKIN PIE, PIE DOUGH

Nita Beasley, Recipe #54
from her Aunt Remona Hatfield Hill 1931