APPLE CRISP

APPLE FILLED SQUASH HALVES

APPLESAUCE BREAD

APPLESAUCE COOKIE BARS

BABY WIPES

BREADMAKER BAGELS

BREAKFAST CASSEROLE

BROWNIE MIX IN A JAR

BUTTER CRUST PASTRY DOUGH

CHEESEBALLED OLIVES

CREAM CHEESE COOKIES

CRUMBLY BAKED APPLES

DIABETIC CHOCOLATE CAKE

ENGLISH TOFFEE

FLORIDA STYLE NOODLES

FLUFFY ORANGE PIE

FRENCH MARKET SOUP

FRESH FROM THE GARDEN SALAD

GARLIC CHEESE BAKING POWDER BISCUITS

GLAZED BABY CARROTS

HAM TETRAZZINI

HASH BROWN CASSEROLE

HEALTHY SNACK BARS

HEARTY BEAN POT

HILLBILLY CHILI

HOME BAKED WHITE BREAD

HONEY CHOCOLATE FUDGE

HONEY DATE BALLS

KING RANCH CHICKEN

LEFTOVERS TIPS

LEMON CHICKEN

LEMON TARRAGON FISH

MACARONI PRIMAVERA

MALANO

MAMAS CREAMY PEANUT BUTTER FUDGE

MEXICAN RICE SALAD

MICROWAVE TOFFEE AND ENGLISH TOFFEE

MOSTACCIOLI

NO FAIL PEANUT BUTTER FUDGE

OMAS DELICIOUS ROUND STEAK

ORTEGA STYLE GREEN BEANS

PAPAYA SALSA

PEACH OR RAS BAN JAM

PEANUT BUTTER COFFEE CAKE

PEANUT BUTTER CUPCAKES

PEPPER STEAK

PERFECT PEANUT BUTTER BROWNIES

PIZZA RICE CASSEROLE

PLANET HOLLYWOODS CAPTAIN CRUNCH CHI

PORK CHOPS AND SPANISH RICE

PORK TENDERLOIN WITH POTATOES

POTATOES AU GRATIN II

POTATOES AU GRATIN I

RED RICE

RED WHITE AND BLUE AMERICAN PIE

SAUCY CHICKEN BAKE

SCANDINAVIAN PANCAKES II

SCANDINAVIAN PANCAKES III

SKILLET SPICED APPLE

SLOW COOK PEANUT BTR AND HOT FUDGE

SPANISH RICE

STUFFED PUMPKIN

SUMMER SPAGHETTI SAUCE

SUPER MEAT LOAF

SWEDISH OVEN PANCAKES

SWEET POTATO PIE

SWEET RIB SAUCE

APPLE CRISP    Back to Top

6 Baking Apples, cored and sliced

1 cup All-purpose Flour

1 tsp. Baking Powder

3/4 tsp. Salt

2/3 cup Granulated Sugar

1 large Egg

1/3 cup Butter or Margarine, melted

1 tsp. ground Cinnamon

Pre-heat oven to 350-F degrees and lightly grease a 6-inch by 10-inch baking dish.

Place the prepared apple slices in the baking dish. Sift together the flour, baking powder, and salt. Add the sugar, egg, and melted butter; mix. Pour the mixture

over the top of the apples. Sprinkle the cinnamon over the top and bake for about

one hour, or until the apples are tender. Serve warm; it's fantastic with a scoop of plain vanilla ice cream.

APPLE FILLED SQUASH HALVES    Back to Top

2 medium acorn Squash

1 1/2 teaspoon salt

2 cup apples; pared & chopped, 2 Lg

1 pinch salt

2 tablespoons margarine or butter; melted

1 pound lean ground beef

1/2 teaspoons cinnamon

1/4 cup raisins

4 tablespoons brown sugar; packed

Heat the oven to 400 degrees. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until

it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the out side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. Serves 4

APPLESAUCE BREAD    Back to Top

2 large Eggs

2/3 cup Brown Sugar, firmly packed

1/3 cup Cooking Oil

1 cup Applesauce

1 1/2 cups All-purpose Flour, sifted

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

1 tsp. ground Cinnamon

1/2 tsp. Nutmeg

1 1/2 cups Rolled Oats

3/4 cup Prunes, diced

1/2 cup Walnuts, chopped

Pre-heat oven to 350-F degrees and lightly grease a 9-inch by 5-inch by 3-inch loaf pan; set aside. Beat together the eggs, brown sugar, and cooking oil in a mixing bowl. Stir in the applesauce and blend again. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the rolled oats, prunes, and nuts to the mix and blend well.

Spoon the dough into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick stuck into the center of the loaf can be cleanly removed. Let cool in the loaf pan on a wire rack for a few minutes, then remove from the pan to finish cooling. Store in an airtight container when completely cooled.

APPLESAUCE COOKIE BARS    Back to Top

1 3/4 cups Flour -- sifted

1/2 teaspoon Baking Soda

1 teaspoon Cinnamon

1/2 teaspoon Allspice

1/8 teaspoon Cloves

1/2 teaspoon Salt

1/4 cup Margarine

3/4 cup Sugar

1 Egg

1/2 cup Unsweetened Applesauce

1/2 cup Raisins -- boiled and drained

Preheat oven to 375 degrees F. Spray a 7 x 11 inch jelly roll pan with

non-stick vegetable spray. In a large bowl, sift together flour, baking

soda, spices and salt. In another bowl, cream together margarine and sugar.

Add egg to margarine mixture and beat until light and fluffy. Add the egg

mixture, one spoonful at a time to the dry ingredients, stirring just enough

to blend well. Add the raisins. Turn into the prepared pan and bake 25 - 30

minutes. Let cool for 10 minutes then cut into 24 squares.

BABY WIPES    Back to Top

1 roll quilted Bounty paper towels

2 cups warm water

2-3 Tablespoons baby oil

2 Tablespoons baby bath or shampoo

Cut Bounty in half. Mix water, oil and bath well. Place paper towel roll in air tight container. Pour water mixture over paper towels. Cover. After 1 hour-pull out cardboard core and replace lid.

BREADMAKER BAGELS    Back to Top

2 cups Flour

1 tablespoon Sugar

1 teaspoon Salt

3/4 cup Warm Water

1 1/2 teaspoons Active Dry Yeast

Place ingredients in your bread machine, making sure to place wet ingredients on the bottom and dry ingredients on the top, reserving the yeast for last.. Select dough or manual cycle. When cycle is finished, remove the dough from the machine and roll into 6 snakes about a 10 inches long. Press the ends tightly together to form a doughnut shape. Bring a large pot of water to a boil. Place bagels in the boiling water for 2 minutes. (The longer they boil the chewier they are.) Remove from the water and place on a lightly greased cookie sheet. Bake at 350 degrees F for 20 minutes until golden in color. Try: half all-purpose and half whole wheat flour. Add a teaspoon of cinnamon, 1/4 cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels

BREAKFAST CASSEROLE    Back to Top

1 lb bulk sausage, browned, drained and crumbled

4 eggs

2 1/2 cups milk

1 1/2 cups shredded cheddar cheese

8 slices white bread

1 can cream of mushroom soup

1/2 cup milk

1 Tbsp mustard

1 lb bulk sausage, browned, drained and crumbled

4 eggs

1/2 cups milk

1 1/2 cups shredded cheddar cheese

8 slices white bread

1 can cream of mushroom soup

1/2 cup milk

1 Tbsp mustard

Grease large, flat baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover. Mix eggs and 2.5 cups milk and mustard - pour over casserole. Refrigerate overnight. Next morning, preheat oven to 375 degrees. Mix soup and milk and cover casserole. Bake for l hour 15 minutes or until completely set. Serves 6 - 8

BROWNIE MIX IN A JAR    Back to Top

Layer in jar:

2 C. sugar

1 C. cocoa

1 C. flour

1 C. chopped pecans

1 C. chocolate chips

Add this recipe to the jar:

1 cup butter, softened

4 eggs

1 pkg. brownie mix

Preheat oven to 325. Grease an 13 x 9 pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the brownie mix, and continue to beat the mixture until it is smooth. Spread into the greased pan, and bake for 40-5- minutes.

You can use corsage or boutonniere bags for packaging. Much cheaper than giving away your jars and they still look great because you can see the layering. Just tie the

bags with raffia or material strips and attach the recipe. This also works well when you have to mail them. You don't have to worry about breakage and don't have to worry about the weight.

BUTTER CRUST PASTRY DOUGH    Back to Top

First Layer:

6 tablespoons unsalted butter, chilled and cut into 1/4-inch bits

2 tablespoons lard, chilled and cut into 1/4-inch bits

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon sugar

3 to 4 tablespoons ice water

In a large, chilled bowl, combine the butter, lard, flour, salt and sugar. With your fingertips rub the flour and fat together until they look like coarse meal. Do not let the mixture become oily. Pour 3 tablespoons of ice water over the mixture all at once, toss together lightly, and gather the dough into a ball. If the dough crumbles, add up to 1 table- spoon more ice water by drops until the particles adhere. Dust the pastry with a little flour and wrap it in wax paper. Refrigerate for at least 1 hour before using. When chilled, roll out onto floured board into a large rectangle square. Cut into 3 strips approximately 3 inches wide. Place on lightly greased cookie sheet or sponge cake pan. Return to fridge while making 2nd layer.

Second Layer:

Cream Puff Dough

2cup water

1 cup (2 stick) butter or margarine

1/2 teaspoon salt

2 cup all purpose flour

8 eggs

Heat oven to 400 degrees F. In medium saucepan, heat water, butter and salt to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety. Spoon puff dough onto cut strips of pie dough. Bake 30-40 min. until golden brown. Be sure to watch pie dough that it does not burn. Cool and frost with Icing:

Icing:

1 1/2 cups powdered sugar

2 tablespoons butter, melted

3 tablespoons orange juice

1 teaspoon lemon juice

Mix ingredients together and frost bars. Cut across strips. Serving size approx. 3".

CHEESEBALLED OLIVES    Back to Top

4 oz. Cheddar or American Cheese, grated or shredded

1 tsp. Milk

8 oz. package Cream Cheese, softened

1 Tbs. Worcestershire Sauce

1/2 tsp. Garlic Powder

1 Tbs. dried Onions

1 Tbs. dried Chives

Pinch dried Dillweed

1 can Green or Black Olives, drained and almost dry

Toothpicks

Grate or shred the cheddar or American cheese and let it sit at room temperature while you prepare the rest of the ingredients.

In a small mixing bowl, blend together the milk, cream cheese, and Worcestershire sauce until thoroughly combined. Add the garlic powder, dried onions, chives, and dillweed, and blend again.

Add the grated or shredded cheese to the creamed mixture and blend. Refrigerate until the cheese looks like it has "melted" in with the creamed cheese, then mix thoroughly again. To mold, surround each olive with about one and one-half teaspoonful of the cheese mixture, and stick each with a toothpick for easy serving. Cover with plastic wrap until serving time.

CREAM CHEESE COOKIES    Back to Top

1/4 c butter or margarine, softened

1 8 oz package cream cheese, softened

1 egg

1/4 tsp vanilla

1 pkg (regular size) yellow or devils food cake mix

Cream butter and cheese. Blend in egg an vanilla. Add cake mix(dry), 1/3 at a time mixing well after each addition. Cover; chill 30 minutes or more. Heat oven to 375. Drop by scant teaspoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.

CRUMBLY BAKED APPLES    Back to Top

6 medium Baking Apples, peeled and cored

1/3 cup Butter or Margarine, softened

3/4 cup + 2 Tbs. Brown Sugar, firmly packed

3/4 cup All-purpose Flour, sifted

1 1/2 tsp. ground Cinnamon

3/4 tsp. ground Ginger

1/2 tsp. ground Nutmeg

1/8 tsp. Salt

Whipped Cream, optional garnish

Pre-heat the oven to 350-F degrees and select a baking dish that is just large enough to securely hold the half-dozen apples.

In a mixing bowl, cream together the butter or margarine and three-quarter cup brown sugar until well-blended. Stir in the sifted flour, cinnamon, ginger, nutmeg, and

salt, then blend well again. Finish preparing the apples by deeply scoring the

outside of each piece of fruit with a fork. Press the sugar-and-butter-mixture all over the outside of each apple, placing it in the baking dish as you work. Press the mixture firmly enough onto each apple to make the concoction stick to the fruit. Sprinkle the remaining two tablespoons of brown sugar over the top of the apples after all are placed in the baking dish. Bake for about 45 minutes, or until the apples are tender and the outside has baked crisp. Serve warm with whipped cream, if desired.

DIABETIC CHOCOLATE CAKE    Back to Top

6 tablespoons Margarine -- divided

1/4 cup Unsweetened Cocoa Powder

1/2 teaspoon Chocolate Extract

1 cup Flour

2 tablespoons Flour -- (additional)

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

1/4 cup Sugar

2 tablespoons Sugar

4 teaspoons bulk Sweet'n Low granulated sugar -- divided

1/4 cup Liquid Egg Substitute

2 teaspoons Vanilla

1 teaspoon Orange Zest

1/2 cup Buttermilk

2 Egg Whites -- room temperature

1/4 teaspoon Cream of Tartar

Preheat oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray, then set aside. In a small saucepan, over medium heat, melt 2 tablespoons of margarine, then remove from heat. Stir in cocoa powder and chocolate extract with a wire whisk. Set aside to cool. In a small bowl, mix together flour, baking powder, baking soda and salt. Set aside. In large bowl, with an electric mixer at medium speed, cream remaining margarine, sugar, 3 tsp. Sweet'n Low, egg substitute, vanilla and orange zest. Beat

in reserved chocolate mixture, and then the flour mixture alternately with the buttermilk, beginning and ending with flour and beating well after each addition. In large metal bowl, with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove cake from pan and cool completely on rack.

ENGLISH TOFFEE    Back to Top

2 cup butter (use only real butter not margarine)

2 cup sugar

2 cup almonds, coarsely chopped

6 TB. water

2 TB. light corn syrup

1 tsp. vanilla

8 oz. milk chocolate

Start melting butter in a heavy 2 quart pan over low heat. Gradually add sugar, stirring constantly. Blend in 1 cup almonds, water and syrup. Set candy thermometer in place. Cook over medium heat stirring a few times until temperature reaches 300 degrees F. Remove from heat, stir in vanilla. Quickly pour into buttered 10x15" pan and spread to corners. Cool slightly. Spread melted chocolate evenly over top of hard candy. Sprinkle remaining chopped nuts over chocolate. Let cool completely. Break apart with sharp knife. Hint- It seems to take a very long time for cooking temperature to reach

300 degrees F. It is important to reach this degree as that is what will make your toffee have that wonderful crunch.

FLORIDA STYLE NOODLES    Back to Top

1 tbs salt (or to taste)

3 qts boiling water

8 oz medium egg noodles

4 tbs butter or margarine

1/2 cup chopped blanched almonds

1 tbs poppy seed

1 tbs grated orange rind

1 tbs grated lemon rind

1/2 tsp salt (or to taste)

1/8 tsp ground black pepper

1 cup sour cream

Add 1 tbs salt (or to taste) to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, 7 to 9 minutes until desired tenderness. Drain in colander. In bowl mix butter, almonds, poppy seed, orange and lemon rind, 1/2 tsp salt (or to taste), and pepper. Toss noodles with butter mixture. Turn

onto a hot platter and top with dollops of sour cream. Serves 4 to 6.

FLUFFY ORANGE PIE    Back to Top

1 Keebler Graham Cracker Pie Crust (6 oz.)

1 - 8 ounce package cream cheese, softened* ( a few seconds in microwave)

1 - 14 ounce can sweetened condensed milk (NOT evaporated milk)

1 - 6 ounce can frozen orange juice concentrate, thawed

1 cup (1/2 pint) whipping cream, whipped

1. In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk then orange juice concentrate until smooth.

2. Fold in whipped cream. Pour into pie crust.

3. Chill 2 hours or until set.

4. Garnish as desired. Refrigerate leftovers. Makes 8 servings.

FRENCH MARKET SOUP    Back to Top

2 cups French Market Soup mix

1 1/2 quarts water

1 ham hock

1 1/4 teaspoon salt

1/4 teaspoon pepper

1 (16 oz.) can whole tomatoes, undrained and coarsely chopped

1 large onion, chopped

1/2 bell pepper, chopped - green

1/2 bell pepper, chopped - orange

1/2 bell pepper, chopped - yellow

1 clove garlic, minced (optional)

1/4 cup lemon juice

Sort and wash 2 cups bean mix (recipe for mix below); place in a large bowl. Add water to 2" above beans and soak overnight.

Drain beans; place into slow-cooker; add 1 1/2 quarts water and remaining ingredients.

Set on "low" and allow it to cook for 10 hours or so.

If cooking on stove-top, cover Dutch Oven and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender, adding water if needed.

French Market Soup Mix is made with 1 pound each of the following dried bans: navy beans, pinto beans, great northern beans, green split peas, yellow split peas, black-eyed peas, lentils, baby limas, large limas, black beans, red beans, soybeans and barley pearls. Combine all beans. This can be divided into 14 (2-cup) packages (plastic food storage bags, glass jars, etc.) and saved or given away.

FRESH FROM THE GARDEN SALAD    Back to Top

2 large Cucumbers -- peeled

4 medium Tomatoes

2 medium Carrots -- peeled

1 medium Green Pepper

1/3 cup Olive Oil

2 tablespoons White Vinegar

1 head Iceberg Lettuce

Wash vegetables and drain on paper towels. In a large bowl, tear lettuce into bite sized pieces, and set aside. You will need another large bowl for the following:

Slice cucumbers about 1/8 to 1/4" thick, and place into bowl. Core tomatoes, and slice into wedges, then place into bowl with cucumbers. Slice carrots thinly, and place into bowl with other vegetables. Core green pepper, then remove membranes and seeds. Slice into thin strips, and add to bowl. Toss vegetables with olive oil and vinegar, and let sit for 10 minutes. Serve vegetable mixture on a bed of lettuce, with salad dressing of your choice.

GARLIC CHEESE BAKING POWDER BISCUITS    Back to Top

1 3/4 cups Flour

1/3 cup Vegetable Shortening

3/4 teaspoon Salt

2 1/2 teaspoons Baking Powder

3/4 cup Milk

1/2 cup Cheddar Cheese -- shredded

topping:

1/4 cup Butter or Margarine

1/8 teaspoon Garlic Salt

Place all dry ingredients into a large mixing bowl, and stir to distribute evenly. Cut vegetable shortening into dry ingredients using a pastry blender or two butter knives. (Mixture will resemble cornmeal). Make a well in the center, and add milk & shredded cheese. Stir until dry ingredients are all moistened, but do not over mix. Drop 1/4 cup sized spoonfuls onto a greased baking sheet, and bake at 450 degrees for 12-15

minutes, or until golden brown. Remove from oven and set aside while you melt the 1/4 cup butter or margarine and stir 1/8 tsp. garlic salt into it (I do this in the microwave on low heat). Brush onto tops of baked biscuits, then serve biscuits warm with meal.

GLAZED BABY CARROTS    Back to Top

3 cups Baby Carrots

1 tablespoon Lemon Juice

1 tablespoon Margarine -- low-fat

3 tablespoons Apple Juice Concentrate

2/3 cup Low Sodium Chicken Broth

1 teaspoon Cinnamon

2 teaspoons Cornstarch -- or arrowroot powder

1 teaspoon Water

In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. Sprinkle with lemon juice. Melt the margarine in a medium skillet over medium heat. Add the apple juice concentrate and cook until it melts. Add the broth and cinnamon and bring to a boil. Mix together the cornstarch or arrowroot powder with the water. Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.

HAM TETRAZZINI    Back to Top

8 oz thin spaghetti

1 jar (6oz) sliced mushrooms, undrained

1 small onion, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 tsp dry mustard

1 1/2 cups milk

1 tsp chicken flavored bouillon granules

1 tsp Worcestershire sauce

2 cups diced cooked ham

1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions; drain and set aside. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to equal 1 cup; set aside. Sauté onion in butter in a medium saucepan until tender. Add flour and mustard, stirring until smooth; cook 1 minute, stirring constantly. Gradually add 1 cup mushroom liquid, milk, bouillon granules, and Worcestershire sauce; cook, stirring constantly until thick and

bubbly. Combine spaghetti, mushrooms, onion sauce, and ham; mix well. Spoon mixture into a greased shallow 2-quart baking dish; cover and refrigerate several hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake, covered, at 350 degrees F. for 30 minutes. Uncover and bake 5 minutes; sprinkle with cheese and bake 10 minutes more. Serves 6 to 8.

HASH BROWN CASSEROLE    Back to Top

5 cups Cooked Potatoes -- shredded

12 strips Bacon -- raw

1/2 cup Milk

1/3 cup Onion -- chopped

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

1 tablespoon Butter or Margarine

1/2 teaspoon Paprika

topping:

2 cups Cheddar Cheese -- shredded

In a large bowl, mix all ingredients except bacon. Toss to mix well. In a 9 x 13 inch baking pan, arrange bacon strips to cover bottom of pan. Turn potato mixture into pan on top of bacon strips. Top with shredded cheese. Cover baking pan, and bake at 350 degrees for 25 - 30 minutes.

This dish can be served as a side dish, or for breakfast.

HEALTHY SNACK BARS    Back to Top

1 cup Dried Fruit -- chopped

2 tablespoons Vegetable Shortening

1 Egg -- slightly beaten

1 cup Nuts -- chopped

1/2 cup Brown Sugar -- packed

1/2 cup Whole Wheat Flour

4 tablespoons Wheat Bran

4 tablespoons Wheat Germ -- toasted

2 teaspoons Cinnamon

1 teaspoon Salt

*Crust*

4 tablespoons Vegetable Shortening

4 tablespoons Brown Sugar -- packed

2 tablespoons Honey

2 tablespoons Molasses

1 Egg -- slightly beaten

2 cups Quick-cooking Oats

4 tablespoons Whole Wheat Flour

Topping: In a large bowl, combine chopped dried fruit, shortening, and 2/3 cup boiling water; let stand for 5 minutes. Add remaining ingredients and combine. Set aside.

Crust: In another large bowl, combine shortening, sugar, honey, molasses, and egg together, then add oats and flour until well combined. Using a fork, press into a 13 x 9 x 2 inch baking pan which has been prepared with nonstick cooking spray. Bake at 350 degrees F for 5 minutes.

After removing crust from oven, spread fruit mixture evenly over the top and bake an additional 25 to 30 minutes. Remove from oven, and cool completely, then cut into bars.

HEARTY BEAN POT    Back to Top

1 lb. dried Navy or Great Northern Beans

1 tsp. Vegetable Oil

2 medium Onions, chopped

3/4 cup Canadian-style Bacon, diced

6 cloves Garlic, minced

1 tsp. dried Thyme

Cash of crushed Red Pepper

1/4 cup Molasses or Maple Syrup

1/4 cup Ketchup

2 Tbs. Worcestershire sauce

1 Tbs. Dry Mustard

3 cups Water, boiling

2 Bay Leaves

2 Tbs. Cider Vinegar

Salt and Pepper to taste

Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours. Drain and rinse the soaked beans, discarding any anomalies; place them in a 3-1/2-quart stock pot. In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon. Cook, stirring often, until the onions are softened, usually about 5 minutes. Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more. Add the mixture to the beans in the crock pot. Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine.

Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours. Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper. Tip: You can jumpstart your beans and forego the overnight soaking by placing the dry beans in a large stock pot, covering them with water, and bringing to a boil. Let the beans boil for a minute or two, then remove from the heat and let stand for an hour. Drain and rinse the beans and proceed as though they'd been soaked overnight.

HILLBILLY CHILI    Back to Top

2 lbs ground beef

1 large onion, coarsely chopped

1 small green pepper, coarsely chopped

3 cans (15oz ea) red kidney beans

1 can (15 oz) tomato sauce

2 cloves minced garlic

1/4 tsp Italian seasoning

3 tbs chili powder

1 to 1 1/2 tbs ground cumin

Salt and ground black pepper to taste

Put meat, onion, and pepper in a 3 qt or larger pan. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned; drain. Add beans, tomato sauce, garlic and seasoning. Simmer uncovered for about 30 to 45 minutes, stirring occasionally.

HOME BAKED WHITE BREAD    Back to Top

7 1/4 to 7 3/4 cups bread flour

1 tablespoon nonfat dry-milk powder

2 packages active dry yeast

2 2/3 cups water

13 cup shortening

3 tablespoons sugar

2 teaspoons salt

In a large mixing bowl, combine 3 cups of the bread flour, the nonfat milk powder nd yeasr; set aside. In a medium saucepan, heat and stir water, shortening, sugar and salt until just warm and shortening almost melts. Add water mixture to the dry mixture. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. Turn the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and

elastic (9-8 minutes total). Shape the dough into a ball.

Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let dough rise in a warm place until doubled in size. (45-60 minutes)

Punch dough down. Turn out again onto a lightly floured surface. Divide into 2 or 3 equal portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9x5x3 inch loaf pans or three 8x4x2 inch loaf pans. Shape each portion of dough into a loaf by rolling on a lightly floured surface into a 12x8 inch rectangle. Roll up, jelly-roll style,

starting form the short side. Seal with fingertips as you roll. Place into prepared loaf pans. Cover & let rise in a warm place until almost doubled (20-30 minutes).

Bake in a 375 degree oven for 30-40 minutes or until bread sounds hollow when you tap the top with your finger. Immediately remove bread from pans and cool on wire racks.

HONEY CHOCOLATE FUDGE    Back to Top

Makes about 36 Bars

2 cups Granulated Sugar

4 oz. Semi-Sweet Chocolate

1/4 tsp. Salt

1 cup Evaporated Milk

1/4 cup Honey

2 Tbs. Butter

1/4 cup Walnuts, chopped

Combine the sugar, chocolate, salt, and evaporated milk in a saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly for about 5 minutes.

Add the honey and continue to cook to soft-ball stage (240-F degrees on your candy thermometer). Remove the fudge mixture from the heat and add the butter, stirring to blend.

Let the Honey Fudge stand until lukewarm. Then beat until creamy again with an electric mixer. Pour the mixture into a lightly buttered pan.

Sprinkle the walnuts on top and let cool completely. Slice to serve, and keep tightly wrapped in wax paper to maintain moisture. Refrigerate if desired.

HONEY DATE BALLS    Back to Top

Size to 7 dozen 1-inch Balls

2 whole Eggs

1 cup Dates, finely chopped

3/4 cup Honey, warmed

4 Tbs. (1/2 stick) Butter or Margarine

2 cups Crisp Rice Cereal

1/2 cup Walnuts, finely chopped

Baked Coconut for coating

In a medium mixing bowl, beat eggs until frothy. Stir in the dates and honey. Melt the butter in a large, heavy pan or skillet. Remove from the heat and stir in the mixture of eggs, dates, and honey. Reduce the heat to low and cook the mixture for about 10 minutes, stirring constantly. Remove from heat again and stir in the cereal and nuts.

When the confection is cool enough to comfortably handle, but still warm, roll it into 1-inch sized balls and roll each in the coconut as you go. Store in an airtight container; refrigerating extends shelf life up to 2 weeks.

KING RANCH CHICKEN    Back to Top

4 skinned and boned chicken breast halves

1/4 tsp salt

1/4 tsp ground black pepper

2 tbs butter or margarine

1 green pepper, chopped

1 medium onion, chopped

2 cans (10oz) diced tomatoes with green chilis, undrained

1 can (10-3/4oz) cream of mushroom soup, undiluted

1 can (10-3/4oz) cream of chicken soup, undiluted

12 (6-inch) corn tortillas, cut into quarters

2 cups shredded Cheddar cheese

Sprinkle chicken with salt and pepper; place in a 13- x 9- x 2-inch baking dish. Bake at 325 degree F. for 20 minutes or until done; cool. Coarsely chop chicken and set aside. Melt butter in a large skillet over medium heat. Add chopped green pepper and onion. Cook, stirring mixture constantly, until vegetables are crisp-tender. Remove from heat and stir in chicken, tomatoes with green chilis, and soups. Place 1/3 of tortilla quarters in bottom of lightly greased 13- x 9- x 2-inch baking dish; top with 1/3 of chicken mixture and sprinkle evenly with 2/3 cup Cheddar cheese. Repeat layers twice, reserving 2/3 cup cheese. Bake at 325 degrees F. for 35 minutes; sprinkle with reserved Cheddar cheese and bake an additional 5 minutes. Let stand 5 minutes before serving.

A FEW MORE LEFTOVERS TIPS:    Back to Top

To make leftover fruit pie taste "just-baked," wrap in foil and warm 10 minutes in a 350 degree oven. Jazz up leftover biscuits by splitting, tucking in a cube of Cheddar or Swiss cheese, and reheating in the microwave or oven.

To freshen stale rolls, seal in a paper bag, sprinkle the bag with water, and heat 10 to 15 minutes at 350 degrees. To reheat leftover pasta without drying it out, warm it in a microwave. Or bundle tightly in foil, then heat in a preheated 350 degree oven for 15 to 20 minutes.

LEMON CHICKEN    Back to Top

3 lb chicken breasts, boned

1 tablespoon sherry

1 tablespoon soy sauce

1/2 teaspoon salt

2 eggs

1/4 cup cornstarch

1/2 teaspoon baking powder

2 cups vegetable oil

1/3 cup sugar

1 tablespoon cornstarch

1 cup chicken broth

1 tablespoon lemon juice

1 teaspoon salt

1 lemon

2 tablespoons vegetable oil

In large bowl, combine chicken with sherry, soy sauce and salt; let it marinate for 15 minutes. In small bowl, beat eggs, cornstarch and baking powder to form batter. In a wok, heat 2 cups oil to 350° Coat chicken with batter; fry until browned. Cut into bite size pieces. Combine sugar, cornstarch, broth, lemon juice and remaining 1 teaspoon of salt. Cut lemon into thin slices. In a wok, heat the two tablespoons of oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Stir until sauce is clear. Pour sauce over chicken. Ready to serve. Serves 6 people

LEMON TARRAGON FISH    Back to Top

1/2 cup CRISCO(r) Oil

1 teaspoon grated lemon peel (optional)

1/2 cup lemon juice

1 tablespoon chopped parsley

2 teaspoons dried tarragon leaves

1/2 teaspoon salt

1/4 teaspoon pepper

4 cod, halibut or haddock steaks (about 1 pound)

2-2/3 cups hot cooked rice (cooked without salt or fat)

1. Combine oil, lemon peel, if desired, lemon juice, parsley, tarragon, salt and pepper in shallow baking dish. Stir to mix well.

2. Place fish in lemon juice mixture. Turn to coat. Refrigerate 30 minutes, turning after 15 minutes.

3. Prepare grill or heat broiler.

4. Remove fish from marinade; discard marinade. Grill or broil 3 to 5 minutes per side or until fish flakes easily with fork. Serve with hot rice. Makes 4 servings

MACARONI PRIMAVERA    Back to Top

4 qts water

1 pkg (8oz) macaroni

3 large carrots, scraped and sliced

2 cups fresh broccoli flowerets

1 cup coarsely chopped yellow squash

1 cup cottage cheese

4oz (1/2 of an 8 oz pkg) cream cheese, softened

1 tbs prepared mustard

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp hot sauce

1 cup sliced fresh mushrooms

1 cup shredded Mozzarella cheese

1 cup shredded Cheddar cheese

3 tbs freshly grated Parmesan cheese

Bring 4 quarts water to a boil in a large Dutch oven; add macaroni and cook 4 minutes. Add carrots and cook 2 minutes; add broccoli and cook 2 minutes. Stir in squash and cook 1 minute; drain. Combine cottage cheese and next 5 ingredients in a large bowl; stir in pasta mixture, mushrooms, Mozzarella cheese, and half of Cheddar cheese. Spoon into a lightly greased 2-quart baking dish; sprinkle with Parmesan cheese and remaining Cheddar cheese. Bake at 375 degrees F. for 20 minutes, shielding with

aluminum foil after 15 minutes to prevent over-browning, if necessary. Serves 6 to 8.

MALANO    Back to Top

1 box Kraft Macaroni and cheese, made to the package directions

1 lb lean hamburger

1 can whole tomatoes, drained and chopped

1 medium onion, chopped

salt & pepper to taste

Other seasonings your family likes, perhaps garlic powder

1. Cook Mac & Cheese according to box directions.

2. Brown onion and hamburger together until hamburger is no longer pink. Add seasonings and chopped stewed tomatoes. Let meat mixture simmer until Mac & Cheese is mixed.

3. Add Mac & Cheese mixture to meat and mix thoroughly. Serve with a green salad.

MAMAS CREAMY PEANUT BUTTER FUDGE    Back to Top

2 cups sugar

2/3 cup Pet Milk

3/4 cup marshmallow cream

3/4 cup smooth or crunchy peanut butter (we like smooth!)

1/4 cup butter

1/2 tsp vanilla

Combine sugar and milk in medium saucepan and cook to soft ball stage. Remove

from heat and add remaining ingredients. Mix well and pour into a buttered pan.

MEXICAN RICE SALAD    Back to Top

1 Tbs. Vegetable Oil

2 Green Bell Peppers, julienned

2 Onions, sliced

1 16-oz. jar Salsa

2 15-oz. cans Kidney Beans, rinsed and drained

2 11-oz. cans Mexican-style Corn, drained

3 cups cooked Rice

6 cups Iceberg Lettuce, shredded (about 1 head)

1 10-oz. bag Tortilla Chips

1-1/2 cups Cheddar Cheese, grated

Sour cream for garnish

Warm oil in large skillet over medium-high heat. Add green peppers and onions, and sauté until tender-crisp, about 3 to 5 minutes.

Add the salsa, beans, corn, and rice. Cook until heated through, stirring occasionally, for about 10 minutes. For each serving, place about one cup of lettuce on a plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle about one-quarter cup of grated cheddar cheese on top of each serving. Garnish with a dab of sour cream.

MICROWAVE TOFFEE    Back to Top

2 cups sugar 1/2 cup light corn syrup

1/2 cup water 1 cup butter (no substitutes)

6 oz. chocolate chips 1/2 cup chopped pecans or almonds

Combine sugar, syrup, water and butter in a 2 qt. measure. Microwave at 100 percent power for 16 - 20 minutes, (hard crack or 300 degrees). Spread on a buttered cookie sheet, cool slightly. Sprinkle with chips, spread gently over candy. Spread nuts on top while chocolate is still soft. Let cool completely and break into pieces.

ENGLISH TOFFEE    Back to Top

1 stick butter 1 stick margarine

1 cup sugar 3 Tbs. water

1 Tbs. light corn syrup 1 cup chopped nuts

Butter a 8" pan. Melt butter and margarine, stir in sugar, syrup and water. Cook over medium heat, stirring occasionally. Continue cooking until candy thermometer reaches 290 degrees. Add nuts and cook 3 minutes more. Pour into buttered pan and let cool. Turn out of pan and break into pieces.

MOSTACCIOLI    Back to Top

3 pounds ground beef

4 onions, chopped

3 green peppers, chopped

1 rib celery, sliced

2 cans tomato soup, undiluted

2 cans mushroom soup, undiluted

1 pound processed cheddar cheese, cubed

1 one pound package mostaccioli, cooked and drained

Brown beef, onions, peppers, and celery. Add soups and cheese; let simmer. Add cooked mostaccioli and mix together. Put in baking dish large enough to hold the mixture. Bake in preheated 350 degree F oven for 30 minutes until bubbly. Good made night before. Serves 12

NO FAIL PEANUT BUTTER FUDGE    Back to Top

The following is a NO-COOK variety that is not to be confused with a divinity. This recipe allows some flexibility with time as it can be halted at any step and returned to at a later time.

3 1/2 - 4 lb. Powdered sugar

1 cup oleo

1 1/3 cup peanut butter

2 tsp. vanilla

12 T. evaporated milk

Mix all together. Refrigerate for some time before putting in molds.

OMAS DELICIOUS ROUND STEAK    Back to Top

"1/2 to "3/4" thick round steak 2 onions

2-4 cloves garlic salt & pepper

1-2 Tbls butter boiling water

6 whole cloves

Peel garlic and set aside. Sufficient round steak to feed your family. Trim off all visible fat. Brown trimmed meat in butter. While meat browns, slice onions as thin as you can. When meat is almost brown on second side, add very thinly sliced onion, pressed or minced garlic, salt & pepper. When meat is well browned on both sides, add about 4 cups boiling water to cover & cloves. Cover, reduce heat and cook until meat is very tender, about 2 hours. Remove meat and mash onions if they have not dissolved. Add enough water to make about 2 cups of gravy. Remove whole cloves. Serve over rice, potatoes or pasta.

ORTEGA STYLE GREEN BEANS    Back to Top

1 tablespoons vegetable oil

1/2 cup chopped onion

2 cloves garlic, finely chopped

1 pound fresh green beans, cut into 2 inch pieces, or 2 packages

(9 ounces each) frozen green beans

1 3/4 cups (14.5 ounce can) diced tomatoes, undrained

1/2 cup (4 ounce can) Ortega Diced Green Chilies

1/2 teaspoon salt

Heat oil in large skillet over medium high heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes. Add beans, tomatoes and juice, chilies and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, until beans are tender: 30 to 40 minutes for fresh beans, 10 to 12 minutes for frozen beans. makes 6 servings.

PAPAYA SALSA    Back to Top

1 small Pineapple, peeled, cored and diced

2 Kiwi Fruit, peeled and diced

1 Mango, peeled and diced

1 Papaya, peeled and diced

1 cup cooked Black Beans, rinsed

1/4 Poblano Chile, seeded and diced

1/2 cup White Wine Vinegar

1/4 cup Dark Rum

2 Tbs. Brown Sugar

2 fresh Limes, juiced

1/2 cup fresh Cilantro or Parsley, chopped

Salt to taste

In a large bowl blend together the pineapple, kiwi fruit, mango, and papaya. Toss to blend. Add the black beans, Poblano chili, white wine vinegar, dark rum, brown sugar, lime juice, and cilantro or parsley. Add a dash of salt if desired, and stir to blend the ingredients. Cover and refrigerate until ready to serve. Stir again just

before serving.

PEACH OR RAS BAN JAM    Back to Top

6 cups Peaches -- peeled & cubed

2 cups Raspberries

1 medium Banana -- chopped

4 tablespoons Frozen Orange Juice Concentrate

2 teaspoons Lemon Juice

10 cups Sugar

2 packages Pectin

In a large pan (4 - 8 quart sized) place cubed fruit, and crush with a potato masher until only small chunks of fruit show in the pulp (1/2 inch or smaller). Add frozen orange juice concentrate and lemon juice, then stir to mix well. Sprinkle pectin over fruit and stir to dissolve. Bring mixture to a full boil over medium-high heat, stirring continually. Add sugar and stir to evenly distribute. Bring to a full, rolling boil and boil for 1 minute, stirring continually. Remove pan from heat, and skim the foam from the top of the mixture (this is great for toast). Ladle jam into hot, sterilized jars leaving 1/4 inch head space. Clean rims of jars well. Place sterilized seals and rings onto jars, then place jars into a water bath canner or a steamer canner. Bring water to a boil, and process for 5

minutes. Cool for 12-24 hours, undisturbed, then check jar seals (they curve down, and do not spring back when pressed). Store in a cool, dry place.

PEANUT BUTTER COFFEE CAKE    Back to Top

Topping:

1/2 c Packed Brown Sugar

1/2 c Flour

1/4 c Peanut butter

3 tb Butter/margarine

cake:

2 c Flour

1 c Packed Brown Sugar

2 ts Baking Powder

1/2 ts Baking Soda

1/4 ts Salt

1 c Milk

1/2 c Peanut butter

2 Eggs

1/4 c Butter/margarine

Set oven at 375F. For topping, in a bowl, stir together 1/2 c brown sugar & 1/2 c flour. Cut in 1/4c peanut butter & 3tb butter till crumbly, set aside.

In a bowl, stir together 2c flour, 1c brown sugar, baking powder & soda, and salt. Add milk, 1/2c peanut butter, eggs and 1/4c butter. Beat w/ electric mixer on low till blended. Beat at high speed for 3 minutes, scraping sides of bowl frequently. Pour batter into a greased 13x9x2" baking pan, spreading evenly. Sprinkle w/ topping mixture. Bake at 375F for about 30 minutes or till a toothpick inserted near the center comes out clean. Serve warm or cool.

Variation: Chocolate Peanut Butter Coffee Cake. Prepare as above, except add 1/4c miniature semisweet chocolate pieces to topping and stir 1/2c mini semisweet chocolate pieces into batter after beating.

PEANUT BUTTER CUPCAKES    Back to Top

1 c. packed brown sugar

2 eggs

2 tsp. baking powder

6 oz. semi-sweet chocolate

chips or 3/4 c. grape jelly

1/2 c. peanut butter

1 tsp. vanilla

1/2 tsp. salt

1/4 c. butter/margarine

1 1/2 c. flour

1/2 c. milk

Preheat oven to 350 degrees. Cream brown sugar, peanut butter and softened

butter. Beat in eggs and vanilla. Mix flour, baking powder and salt and add

to creamed mixture, alternately with milk, mixing until blended. Spoon 1

tablespoon of batter into greased muffin pans or paper bake cups in muffin

tins. Place 2 teaspoons jelly or 10 to 12 chocolate chips in center of

each. Top with a second tablespoon of batter. Bake in a 350 degrees oven for

25 minutes or until done. Yields 18.

PEPPER STEAK    Back to Top

1 to 1 1/2 lbs round steak

2 tbs vegetable oil

1 clove garlic, minced

1/2 tsp salt

1/4 tsp ground black pepper

1/4 cup soy sauce

1 tsp sugar

1 cup fresh or canned bean sprouts, drained

1 cup canned tomatoes, cut up

2 green peppers, seeded and cut into strips

1 tbs cornstarch

2 tbs cold water

4 green onions, sliced

Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green pepper strips. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15 to

20 minutes or until thickened. Sprinkle with green onions. Serves 4 to 5.

PERFECT PEANUT BUTTER BROWNIES    Back to Top

1/2 cup butter (softened)

1/4 cup creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

3 eggs

1 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup Hersey's Chocolate Syrup

Heat oven to 350 degrees. Grease 13x9x2-inch baking pan. In a large mixer bowl, beat butter and peanut butter. Add granulated sugar and brown sugar, beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Spread half of batter into prepared pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with metal spatula or knife for marbled effect. Bake for 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. 36 brownies.

PIZZA RICE CASSEROLE    Back to Top

2/3 cup rice -- or 2 cups leftover

3/4 pound ground beef

1 onion -- chopped

2 cups tomato sauce

1/4 teaspoon garlic salt

1 teaspoon sugar

1 teaspoon salt

1 dash pepper

1/4 teaspoon oregano

1 tablespoon parsley

1 1/2 cups cottage cheese

1/2 cup cheddar cheese -- shredded

Cook rice if not using leftover. Brown beef and onion. Add tomato sauce, garlic salt, sugar, salt, pepper, oregano, and parsley. Cover and simmer 15 minutes. Combine cottage cheese and rice. Put 1/3 of rice mixture in a buttered 2 quart casserole. Top with 1/3 meat mixture. Continue to alternate layers, ending with meat mixture. Sprinkle with cheese. Bake at 325` for 30 minutes, or until bubbly.

Also have you tried ways to make meatloaf and meatballs more interesting, such as... putting a cube of cheese in your meatballs when making the balls, or put cubes of cheese or slices of potatoes in your meatloaf or layer the potatoes under your meatloaf. Also you can do sweet & sour meatballs over rice & Swedish meatballs over noodles. I have found lots of great recipes at my local library, they have cookbooks on any subject.

PLANET HOLLYWOODS CAPTAIN CRUNCH CHICKEN    Back to Top

2 cups Captain Crunch Cereal, crushed

1 1/2 cups Corn flakes, crushed

1 Egg

1 cup Milk

1 cup All purpose flour

1 teaspoon Onion powder

1 teaspoon Garlic powder

1/2 teaspoon Black pepper

2 pounds boneless Chicken breast

1 ounce tenders

Vegetable oil for frying

Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook

until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with creole mustard sauce. Serves 4

PORK CHOPS AND SPANISH RICE    Back to Top

1 cup uncooked regular rice

2 tbs vegetable oil

4 pork chops, each 1-inch thick

3 cups coarsely chopped tomatoes

1 green pepper, diced

1 small onion, chopped

1 tsp salt

1/4 tsp ground black pepper

1/4 cup water

Sauté rice in a large skillet in oil over medium-high heat 3 to 5 minutes or until browned, stirring constantly. Remove rice and set aside. Add pork chops to skillet and brown on both sides. Combine rice, tomatoes, green pepper, onion, salt, and pepper; spoon over pork chops. Add water; cover and simmer 50 to 55 minutes or until pork chops are tender. (the juice from the chopped tomatoes and the water are sufficient for the rice)

PORK TENDERLOIN WITH POTATOES    Back to Top

CABBAGE AND APPLES

1 pound port tenderloin, trimmed of fat

1 recipe Marinade for Pork Tenderloin (recipe follows)

2 cups red cabbage, shredded

1 pound small red potatoes, quartered

2 red apples, cored and sliced

1 small red onion, diced

Toss the tenderloin with the Marinade for Pork Tenderloin. Marinate for 2 hours, rotating often. In a Baking dish, layer the remaining ingredients. Place the pork tenderloin over the layered vegetables. Pour the marinade over the pork and vegetables. Cover the dish with foil or a tight- fitting lid. Bake at 350 degrees for 1 hour and 5 minutes. To serve, slice the tenderloin in rounds. Spoon the pan juices over the meat and vegetables.

POTATOES AU GRATIN II    Back to Top

1/2 cup whole Milk

10-oz. can condensed Cheddar Cheese Soup, undiluted

8-oz. package Cream Cheese, softened

1 clove Garlic, minced

1/4 tsp. ground Nutmeg

1/4 tsp. Black Pepper

2 lbs. Russet Potatoes, cut into 1/4-inch thick slices

1 small Onion, thinly sliced

Paprika for garnish

Warm the milk in a small saucepan over medium heat until nearly boiling. Remove the milk from the heat and add the soup, cheese, garlic, nutmeg, and pepper. Stir with a whisk until smooth.

Layer about one-quarter of the potato and onion slices in the bottom of a crock pot. Top with about one-quarter of the soup mixture. Repeat the process three times, cover, and

cook on low setting for 6 1/2 to 7 hours, or until the potatoes are tender and most of the liquid is absorbed. Serve warm with a sprinkling of paprika.

POTATOES AU GRATIN    Back to Top

4 medium potatoes, peeled and thinly sliced

1 tsp dried rosemary

1/4 tsp ground black pepper

1 1/2 cups milk

1 envelope (15/16oz) chicken gravy mix

3 tbs Parmesan cheese

Place potatoes in a lightly greased 11- x 7- x 1 1/2-inch baking dish. Sprinkle with rosemary and pepper. Combine milk and dry gravy mix; pour over potatoes. Sprinkle with Parmesan cheese. Bake at 400 degrees F. for 30 minutes or until tender. Serves 6.

RED RICE    Back to Top

5 slices bacon

1 medium onion, chopped

2 cups chopped, peeled tomato

1 cup long-grain rice, uncooked

1 cup finely chopped cooked ham

1/2 tsp salt

1/4 tsp ground black pepper

1/8 tsp hot sauce

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tbs drippings in skillet. Crumble bacon and set aside. Cook onion in drippings over medium-high heat, stirring constantly, until tender. Add crumbled bacon, tomato, and remaining ingredients to skillet; cover and cook over low heat 10 minutes. Spoon mixture into a lightly greased 1-quart baking dish. Cover and bake at 350 degrees F. for 1 hour, stirring every 15

minutes. Serves 6 to 8.

RED WHITE & BLUE AMERICAN PIE    Back to Top

1 10-inch pastry or graham cracker

1 8-ounce package cream cheese

1 12-ounce package whipped topping

1 21-ounce can blueberry pie filling

1 cup powdered sugar, sifted

1 21-ounce can tart cherry filling

Bake 10 inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving. Serves 6

SAUCY CHICKEN BAKE    Back to Top

6 chicken breast halves, skinned and boned

1/2 cup all-purpose flour

1/4 cup vegetable oil

1 cup orange juice

1/2 cup chili sauce

2 tbs soy sauce

1 tbs dark corn syrup

1 tsp prepared mustard

1 or 2 cloves garlic, crushed

1 large green pepper, cut into strips

Orange slices

Fresh parsley sprigs

Dredge chicken in flour; brown in oil in a heavy skillet over medium heat, turning once. Transfer chicken to a lightly greased 12- x 8- x 2-inch baking dish; set aside. Drain off drippings. Combine next 7 ingredients in skillet, mixing well; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Pour over chicken; cover and bake at 350 degrees F. for 30 to 35 minutes or until tender. Garnish with orange slices and parsley.

SCANDINAVIAN PANCAKES II    Back to Top

2 eggs,

4 cups milk,

4 T. melted butter,

1/2 tsp. salt,

1 T. sugar,

2 1/2 c.flour.

Beat eggs, add milk, sift dry ingredients and add. Add melted butter. Let stand 1 hour (or overnight), then stir well and brown on hot griddle. Spread with jam. This is typical Scandinavian cooking - no leavening, just the cold egg mixture and a hot pan. Try to avoid too many bubbles; stirring will do nicely rather than a full-fledged 'beating.' These are dinner plate size...a pile of them with various filling between each pancake are quite nice when sliced like a pie (or layer cake) and served with a berry syrup.

SCANDINAVIAN PANCAKES III    Back to Top

1 quart milk,

3 large eggs

1/2 tsp. salt,

1 1/2 c. flour,

1/2 c. sugar.

Beat eggs, add salt, sugar and half of milk. Whip in flour and remaining milk until smooth. Melt 3 T. shortening in 13 x 9 metal pan in 425 degree oven. Pour batter into hot pan (the pan will curl and look threatening, fear not) and bake 25 minutes at 425 degrees. Lower heat to 350 degrees and bake 35 minutes or longer until pancake is

browned on top. Turn oven off and let the pancake stand with the oven door open for 10 to 15 minutes before serving. Serve with maple syrup or berries. Notes: For half a recipe, used full baking time and a 9" layer cake pan. Crisp, drained bacon may be added to the batter as well as ham bits, apple slices, raisins, or chopped dates.

SKILLET SPICED APPLES    Back to Top

1 tbs vegetable oil

1/2 tsp ground cloves

4 medium cooking apples, peeled, cored, and sliced into wedges

2 tbs orange marmalade

Combine vegetable oil and cloves in a medium bowl; add apples, stirring well to coat slices. Fry apples, covered, in a large skillet over medium heat 10 minutes, stirring occasionally. Remove cover; stir in marmalade and continue cooking, uncovered, 3 to 5 minutes. Serves 4.

SLOW COOK PEANUT BUTTER AND HOT FUDGE CAKE    Back to Top

1/2 cup all-purpose flour

3/4 cup granulated sugar -- divided

3/4 teaspoon baking powder

1/3 cup milk

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

1/4 cup peanut butter

3 tablespoons unsweetened cocoa powder

1 cup boiling water

In a medium bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla. Stir until smooth. Mix in peanut butter. Pour into crock pot and spread evenly.

In the same mixing bowl, stir together the remaining 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in crock pot. Do not stir.

Cover and cook on high setting for 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and nuts, if desired.

SPANISH RICE    Back to Top

2 lbs ground chuck or beef 1 cup water

2 medium onions, chopped 2 1/2 teaspoons chili powder

2 green peppers, chopped 2 teaspoons of salt

1 28 ounce can tomatoes 2 teaspoons of Worcestershire sauce

2 8 ounce cans of tomato sauce 1 cup of raw rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in cooker. Stir thoroughly. Cover and cook on low 7 to 9 hrs (on high its 3 hrs).

STUFFED PUMPKIN    Back to Top

2 pounds Pumpkin

2 Apples

1/2 cup Pineapple -- chunks or tidbits

1/2 cup Walnuts -- broken

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Cloves

Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash inside of pumpkin, then place cut side down in appropriate sized baking pan and bake at 350 degrees F for about 40 minutes or until soft. With a sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Set aside. Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Place top on pumpkin and bake in 400 degree F oven for 45 minutes or until the filling is heated clear through.

SUMMER SPAGHETTI SAUCE    Back to Top

1 pound Lean Ground Beef

1 teaspoon Garlic -- minced

2 tablespoons Dried Parsley

1 teaspoon Dried Basil

1 teaspoon Dried Oregano -- powdered

1 teaspoon Salt

4 dashes Hot Pepper Sauce

4 tablespoons Worcestershire sauce

30 ounces Tomato Sauce

6 ounces Tomato Paste

2 cups Fresh Tomatoes -- diced

In a large skillet, brown ground beef over medium-high heat, then drain well. Add remaining ingredients and simmer, covered, for 30 minutes. Stir often. Serve with your choice of pasta or steamed vegetables.

SUPER MEAT LOAF    Back to Top

2 Eggs

1 cup Dry Bread Crumbs -- or cubes

2 cloves Garlic -- minced or pressed

2 teaspoons Salt

1 teaspoon Dry Mustard

1/2 teaspoon Black Pepper

1 bunch Green Onions -- chopped

1 tablespoon Butter or Margarine

1 cup Swiss Cheese -- shredded

2 ounces Ham -- chopped

2 pounds Lean Ground Beef

1/2 cup Low Sodium Chicken Broth

1 cup Catsup

Preheat oven to 350 degrees F. Beat eggs in a large bowl, then add bread crumbs, broth, garlic, salt, mustard, and pepper. Mix in ground beef. Set aside. Saute onions in butter until tender, then blend cheese, ham and onions in another bowl. Set aside. Divide the meat mixture into two equal parts. Pat one part into a loaf pan to form a layer with an impression in center and meat mixture forming sides to contain cheese mixture. Fill impression with cheese mixture and seal top with remaining meat mixture.

Cover and bake for 45 minutes. Remove from oven and drain off fat. Top with catsup and bake uncovered for an additional 30 minutes. Let sit for 10 minutes before slicing to serve. Note: To freeze, do not top with catsup- wrap securely, label and freeze in

a loaf pan, then thaw in refrigerator overnight before baking according to directions above.

SWEDISH OVEN PANCAKES    Back to Top

4 eggs

3 cups milk

2 cups flour

4 Tbsp butter, melted

1 tsp. salt

2 Tbsp sugar

Beat eggs well. Add milk, flour, butter, salt and sugar. Bake in a greased 9" X 13" pan in 425 degree F oven for 25-30 minutes. Cut into Squares and serve immediately with butter and syrup. Variations: Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar preserves (i.e.: raspberry, strawberry, apricot etc.) Serve with sour cream mixed with brown sugar.

Or: Omit butter. Sauté 3 strips bacon, cut up, until crisp. Put drippings and bacon in bottom of pan and pour batter over. Bake 375 degrees F for 30 minutes. Yield: 6 servings

SWEET POTATO PIE    Back to Top

8 large sweet potatoes

11/2 cups sugar

3 cups milk

2 teaspoons nutmeg

11/2 teaspoons lemon extract

6 eggs

12 tablespoons butter

3 9-inch unbaked pie shells

Boil sweet potatoes in jackets until tender. Peel and mash. Add remaining ingredients and mix well. Pour into unbaked pie shells. Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake another 45 minutes

SWEET RIB SAUCE    Back to Top

1/2 tsp dry mustard

1/4 tsp ginger

1/4 tsp cayenne pepper (or more to taste)

1/4 tsp ground black pepper

1/2 tsp paprika

1/2 tbs garlic powder

1/3 cup apple cider vinegar

1 cup apple butter

1/3 cup dark molasses

1/2 tbs sesame seed oil (optional)

1/2 tbs sesame seeds, toasted (optional)

Combine first six ingredients with vinegar; mix well. Add apple butter and molasses. Add sesame seed oil and toasted sesame seeds if desired. Heat slowly until well blended and bubbling. Baste on spareribs or country style ribs during last 10 to 15 minutes of grilling. Yield: about 1 2/3 cups.