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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

20 MINUTE MEATLOAF 03
ALMOND APRICOT TARTLETS 03
AMERICAN CHOP SUEY 04
APPLE BACON CORNBREAD STUFFING 04
AT HOME CAPPUCCINO 05
BAKED CHICKEN 05
BAKED ROUND STEAK 05
BROILED CRAB SANDWICHES 05
CARROT PUFF 06
CHERRY COCONUT BARS 06 
CHICKEN MELISSA 07
CHICKEN NOODLE CASSEROLE 07
CHILI MAC 07
CHRISTMAS SALAD 07
CINNAMON APPLE SWEET POTATOES 08
CINNAMON PANCAKE MIX IN A JAR 08
CRAB MEAT BISQUE 09
CRANBERRY FRUIT MOLD 09
CRANBERRY SALAD 09
CREAM CHEESE SCRAMBLED EGGS 10
CREAMY DOUBLE DECKER FUDGE 10
CRISPY TUNA CASSEROLE 10
CUBAN BLACK BEAN SOUP MIX 11
CURRIED CHICKEN FRUIT SALAD 11
DUTCH PEA SOUP MIX 12
EASY CHEEZY POTATOES WITH KIELBASA 13
EASY SHRIMP CREOLE 13
FAST and EASY ROAST 13
FIESTA CASSEROLE 14
FRUITY WILD RICE SIDE DISH 14
FUDGE NUT BARS 14
GARLIC BUTTER SHRIMP OR SCALLOPS 15
GERMAN PORK CAKE 15
HOBO SUPPER 16
HONEY GLAZED CARROTS 16
HONEY PUMPKIN BUTTER 16
HOT WASSAIL 17
HURRY UP SKILLET MEAL 17
JIFFY SHRIMP SKILLET 17
LEFTOVER STUFF 18 
MARVELOUS MEATLOAF 18
MEXICAN WEDDING COOKIES 18
OLD VIRGINIA WASSAIL 19
OVEN BEEF STEW 19
PEANUT CLUSTERS 19
PEPPERCORN HONEY MUSTARD 20
QUICK MEATLOAF 20
RED DELICIOUS HERBAL SPICED CIDER 20
SCALLOPED POTATOES 20
SHRIMP SCAMPI 2 21
SHRIMP SCAMPI 21
SOD SUPPE 21
SOFT SUGAR COOKIES 22
SOUP MIX FOR 12 GIFTS 22
SPICED APPLE SWEET POTATOES 23
SPICY SWEET MUSTARD 23
SPRITZ COOKIES 24
STOVE TOP LATTE 24
SUGAR COOKIES and ICING 24
TAMALE LOAF 25
TATER TOT CASSEROLE 25
TEX MEX MISSISSIPPI STYLE 25
THE BEST FRUIT CAKE RECIPE EVER 26
TORTILLA PIE 26
TUNA CASHEW CASSEROLE 27
TWO SPICED CIDER RECIPES 27
WASSAIL 28























20 MINUTE MEATLOAF

11/2 pounds ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dehydrated onion flakes
1 large egg
1 cup soft bread crumbs
1 8-oz. can tomato sauce

Combine all ingredients for meat loaf; shape into 8 oval patties. Bake at 450° for 15 minutes. Spoon off excess grease.

Sauce:
1 8-oz. can tomato sauce
2 tablespoons brown sugar
2 tablespoons parsley flakes
1 teaspoon Worcestershire sauce

Combine all ingredients. Pour over meat loaves. Bake 5 minutes longer. Makes 4 servings.

ALMOND APRICOT TARTLETS

Dough:
1 cup flour
3 tablespoons powdered sugar
1/3 cup margarine, chilled
1 egg yolk
1 tablespoon water
Filling:
1/2 cup marzipan or almond paste
1/4 cup margarine, softened
1 egg white
1/4 teaspoon almond extract
1/3 cup apricot preserves

To make dough, mix flour and sugar in small bowl. With pastry cutter, cut in margarine until particles resemble small peas. Add egg yolk and water. With fork, stir until well-blended. Divide dough in 24 equal pieces. Press each piece in bottom and up sides of 1-3/4 inch miniature muffin cups. Chill lined tins while preparing filling. In small bowl, beat marzipan and margarine with electric mixer until well blended. Add egg white and almond extract. Fill each muffin cup 3/4's full. Bake at 350° for 25 minutes or until puffed and brown. Spread preserves on hot tartlets. Cool in tin on rack. Store in covered containers with wax paper between layers, or freeze. Makes 24 tartlets.

AMERICAN CHOP SUEY

1 lb. chopped beef or turkey
1 15 oz. can chopped tomatoes
1 large green pepper cut up 
2 ribs of celery cup up
1 onion, chopped
1 lb. box medium shell noodles, cooked
Salt & pepper to taste

Cook noodles, and while noodles are cooking cook meat, drain any fat off. Then add vegetables, cook vegetables until tender. When vegetables are cooked to tender, put in tomatoes. When noodles are done add them to tomato mixture and mix until the noodles are coated.. This is a good meal to make the night before, so all you have to do is heat it up and have it with a salad and some rolls and butter.

APPLE BACON CORNBREAD STUFFING

1 8" pan homemade cornbread, made the day before, then cubed.

1 lb. bacon, fry, reserve fat and drain bacon completely, and then chop in small pieces

In bacon drippings, sauté:

3-4 diced, peeled apples
3-4 ribs celery 
1 bunch scallions, chopped
2 cloves minced garlic

Season with:
2 tsp. marjoram
1 tsp. sage
fresh pepper to taste

Add 1 can chicken broth, and simmer until tender. (You will need 2 cans)

To an additional 3/4 cup of broth, beat in 2 eggs

Combine cubed cornbread, the apple/celery mixture, and the broth/egg mixture. Toss very gently, to retain the cube shape of the cornbread. Place in a greased 2 quart casserole with a cover. Chill. This needs to bake about an hour, and I drizzle about 1/4 cup of additional chicken broth over the top before I bake it.




AT HOME CAPPUCCINO

2 cups fat-free skim milk or 1 percent low-fat milk
1 tablespoon sugar
2 cups strong, freshly brewed coffee
Cinnamon or grated chocolate, optional

Serves four. Place milk in 2-cup glass measuring cup. Microwave on high until hot. Place hot milk and sugar in a blender container. Cover with a vented lid and blend until frothy, about 1 minute. To serve, divide coffee among four cups. Top each with frothy milk. Sprinkle with cinnamon or grated chocolate.

BAKED CHICKEN

1 chicken - cut in serving pieces, remove all skin 

Place 3 cups rice krispies in large zip-lock bag and crush with rolling pin until all crushed.

Melt 2 Tablespoons butter in pan

In large bowl:
Place rice krispies-crushed
add 1/2 cup Parmesan cheese 

Roll each piece of chicken in butter, then in crumb mixture. Place on baking sheet. Sprinkle with salt and pepper. Bake at 350° one hour.

BAKED ROUND STEAK

1/4 pound butter
2 pound round steak, 1-inch thick
1 small can mushrooms, drained
1 envelope dry onion soup mix

Spread butter on steak. Sprinkle mushrooms over steak; cover with soup mix. Wrap in 2 thicknesses of foil; place in covered roaster with rack. Bake at 325° for 2 hours. Makes 6 - 8 servings.

BROILED CRAB SANDWICHES

1 61/2-oz. can crab meat
1/4 cup minced onion
1 cup shredded American cheese
1 cup mayonnaise
French bread slices
Mix together all ingredients except bread. Spread on French bread slices, cut to desired thickness. Place under broiler until bubbly and brown. Makes 6 servings.

CARROT PUFF

3 cups carrots -- scraped and sliced
1/2 cup butter or margarine -- melted
3 tablespoons milk
2 eggs
2 tablespoons light brown sugar
Salt to taste
Dash ground nutmeg
Dash ground black pepper

Cook carrots in small amount of boiling water 12 to 14 minutes or until tender; drain and mash. Spoon into container of electric blender; add butter. Process on high speed until smooth, stopping to scrape down sides with a rubber spatula as necessary. Add milk and eggs; process one minute. Add remaining ingredients; process until mixed well. Pour into a lightly greased 1-quart casserole; bake at 350 degrees F. for 35 to 40 minutes or until set. Serve immediately. Yield: 6 servings.

CHERRY COCONUT BARS

Crust: 1 c. flour
1/2 c. butter
3 t. powdered sugar

Mix until smooth, spread in an 8 in. square pan. Bake at 350 for 25 min.

Filling: 2 eggs
1/4 c. flour
1/4 t. salt
1 c. sugar
1/2 t. baking powder
1 t. vanilla
3/4 c. chopped nuts
1/2 c. coconut
1/2 c. maraschino or candied cherries

Mix and spread over baked crust and bake another 25 min. Cool before cutting.






CHICKEN MELISSA

1 large chicken, cut up,or 6 chicken breasts
1 jar chipped beef
3 or 4 bacon slices, halved or cut in thirds
1 can cream of mushroom soup
1 pint carton of sour cream

Rinse the chipped beef lightly and line bottom of 13" Pyrex pan. Lay chicken pieces in pan and on top of each chicken, lay a piece of bacon. Cook for 30 minutes at 350 degrees. Mix mushroom soup and sour cream and put on top and bake for one hour. Serve on bed of rice using sauce as gravy. Double soup and sour cream if you like more gravy. Note: Children love this recipe

CHICKEN NOODLE CASSEROLE

1 package egg noodles
2 boneless, skinless chicken breasts, cooked and diced
2 cans French fried onions
2 cans cream of chicken soup
1 can peas
1 can carrots

Boil noodles with diced chicken breasts. When noodles are cooked combine noodles, soup, 1 can of onions, peas, and carrots and put in casserole dish. Top with remaining onions. Bake at 350 for 45 minutes to an hour.

CHILI MAC

1-1/2 lb. of either bulk bratwurst or Italian sausage
1 box macaroni and cheese mix
Chili powder

Cook meat. Drain all but 1 tablespoon grease. Meanwhile, prepare macaroni from box mix. When macaroni is done, add the meat and sprinkle with cheese packet. Season to taste with chili powder. Add more of your own cheese, if desired. You may also add tomatoes or tomato sauce.

CHRISTMAS SALAD

3 oranges, peeled, seeded, and cut up
4 slices of pineapple, cut up
3 bananas, peeled and sliced
1/2 cup golden raisins
1 grapefruit, peeled, seeded and cut up
2 large apples, peeled, cored and cubed
Lettuce leaves
1/4 cup shelled peanuts
Seed of one pomegranate, separated
Any vinaigrette dressing or light sprinkling of brown
Sugar

In a large bowl, prepare and combine all fruits listed.
Set in refrigerator to chill. To serve, line salad bowls
with lettuce leaves. Add fruits. Top with peanuts and
pomegranate seeds. Serve with dressing or sprinkle
with brown sugar.

CINNAMON APPLE SWEET POTATOES

4 medium sweet potatoes
11/2 cups finely chopped apple
1/2 cup orange juice
1/4 cup sugar
11/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon grated orange peel

Microwave Directions:
Prick potatoes with fork. Place on paper towels 
and microwave on HIGH 10 to 13 minutes or
until tender, turning halfway through cooking.
Set aside. In microwavable bowl, combine
remaining ingredients. Cover and cook on HIGH
3 minutes; stir. Cook uncovered on HIGH 11/2 to
21/2 minutes or until sauce is thickened. Slit
sweet potatoes and spoon sauce over each.
Make 4 servings.
Tip: Sauce can be made ahead and reheated.

CINNAMON PANCAKE MIX IN A JAR

3 cups Flour
2 tablespoons Sugar
2 tablespoons Baking Powder
4 1/2 teaspoons Cinnamon
1 1/4 teaspoons Salt

In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Seal jar.

Store in a cool, dry place up to 6 months before using. Use the following recipe when you are ready to make pancakes, or copy it onto a recipe card and attach it to your decorated jar to give as a gift:

Cinnamon Pancakes

In a medium bowl, combine 3/4 cup Milk, 1 Egg and 2 Tbsp. Vegetable Oil. With a wire whisk, blend in 1-1/3 cups Pancake Mix until moistened but still lumpy. Cook on a lightly greased griddle or skillet. Makes about 10- 5 inch pancakes.

CRAB MEAT BISQUE

1 can cream of potato soup - 1 can milk - 1 small can crab meat

Heat soup, milk and crab meat in small saucepan until simmering; serve. Makes 4 servings.

CRANBERRY FRUIT MOLD

2 cups boiling water
1 package (8-serving size) or 2 packages
(4-serving size) cranberry flavored gelatin
11/2 cups cold ginger ale, lemon-lime carbonated beverage, seltzer or water
2 cups halved green and/or red seedless grapes
1 can (11 ounces) mandarin orange segments, drained

Stir boiling water into gelatin in large bowl at
least 2 minutes until completely dissolved. Stir
in cold ginger ale. Refrigerate about 11/2 hours
or until thickened. Stir in fruit. Spoon into
6-cup mold. Refrigerate 4 hours or until firm.
Garnish as desired. Makes 10 servings.

CRANBERRY SALAD
(easy)

2 6-oz. pkgs. cherry gelatin
2 cups boiling water
16-oz. can whole cranberry sauce
16-oz. container sour cream

In a large bowl dissolve gelatin in boiling water. Stir in cranberries and refrigerate. When starting to set, add sour cream, beating lightly with electric beater or whisk until well mixed. Pour into mold and refrigerate overnight. Unmold and serve.



CREAM CHEESE SCRAMBLED EGGS

12 eggs
1 cup light cream or half-and-half
6 ounces cream cheese -- cubed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter or margarine -- plus 2 tablespoons

Combine first 5 ingredients in container of electric blender; cover and blend at medium speed until frothy (about 10 seconds).

Melt butter in a large heavy skillet over medium heat; add egg mixture. Cook over low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to flow underneath. Cook until eggs are set but still moist (9 to 12 minutes). Yield: 8 servings.

CREAMY DOUBLE DECKER FUDGE

1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk, divided
1 teaspoon vanilla extract, divided
1 cup semi-sweet chocolate chips

Line 8-inch square pan with foil, extending foil over edges of pan. Place peanut butter chips and 2/3 cup sweetened condensed milk in small microwave-safe bowl. Microwave on HIGH for about a minute, or until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan. Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe bowl; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly over peanut butter layer. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store, tightly covered, in refrigerator. Makes about 4 dozen pieces or 11/2 pounds. (Note: For best results, do not double this recipe.)

CRISPY TUNA CASSEROLE

1 medium can tuna, drained
1 can mushroom soup
3 cups rice krispie cereal

Mix tuna and soup; fold in rice krispies. Place in greased casserole. Bake at 350° for 45 minutes. Serves 4.




CUBAN BLACK BEAN SOUP MIX

1-1/2 cups (11 ounces) dried black beans

Flavor Packet
1 tablespoon instant minced onion
1 tablespoon chicken-broth granules
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon granulated sugar
2 small bay leaves

Makes 6 cups soup
Store precooked ingredients at room temperature;
keeps indefinitely.

Put beans into a 3- to 4-cup jar with tight-fitting lid. Put
Flavor Packet ingredients into a sandwich-size plastic
bag or pouch made of plastic wrap. Seal or tie with
ribbon. Add to peas or tie onto jar.

Cooking directions (attach to gift): Rinse and pick
over beans. Put into a 4- to 5-quart heavy pot with 4
cups water. Cover, bring to a boil and boil 2 minutes.
Remove from heat and let soak 1 hour. Drain and rinse
beans. Return to pot. Add 8 cups water and contents of
Flavor Packet. Bring to a boil, reduce heat to low,
cover and simmer 2-1/2 hours or until beans are
firm-tender. Uncover, increase heat to medium-low and
simmer 25 to 30 minutes, stirring occasionally, until
soup thickens slightly. To thicken more, mash some
beans against the side of pot. Serve with lemon slices.

CURRIED CHICKEN FRUIT SALAD

4 cups cubed cooked chicken
1 cup chopped celery
8 oz. Mandarin oranges, drained
8 oz. sliced water chestnuts, drained
8 oz. pineapple tidbits, drained
2 cups seedless grapes cut into halves

May add any or all of these:

1 cup chopped apples
1/2 cup raisins
1 fresh orange in sections, chopped 

Use either Dressing #1 or #2. Toss together and chill for several hours.

Dressing #1:

1 cup mayonnaise
1 Tablespoon lemon juice
1 Tablespoon soy sauce
2 teaspoons curry powder
Toasted almonds
Dressing #2:

1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons curry powder

DUTCH PEA SOUP MIX

3/4 cup each green and yellow split peas

Flavor Packet
1/4 cup dehydrated vegetable flakes
1 tablespoon chicken-broth granules
1 small bay leaf
1/2 teaspoon ground allspice

Makes 6 cups soup
Store precooked ingredients at room temperature; keeps indefinitely.

Put split peas into a 3- to 4-cup jar with tight-fitting lid.
Put Flavor Packet ingredients into a sandwich-size
plastic bag or pouch made of plastic wrap. Seal or tie
with ribbon. Add to peas or tie onto jar.

Cooking directions (attach to gift): Rinse and pick
over peas. Put into a 4- to 5-quart heavy pot with 8
cups water and contents of Flavor Packet. Bring to
boil. reduce heat to low, cover and simmer 2 hours or
until peas are firm-tender. Uncover, increase heat to
medium-low and simmer, stirring occasionally, 25 to
30 minutes, until soup thickens slightly. To thicken
more, mash some peas against the side of pot.



EASY CHEEZY POTATOES WITH KIELBASA

1 Package frozen hash brown potatoes (cubes)
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
1 cup sour cream
1 can cream of potato soup
1/2 small onion, chopped
1 Polska Kielbasa sausage sliced into "coins"
Salt and pepper to taste

Mix all together and bake in a 350° oven for 1 hour or until potatoes are tender and top is lightly browned.

EASY SHRIMP CREOLE

2 onions, diced
1/4 cup bell peppers
1/2 cup celery
Bacon grease
1 can tomato soup
1 soup can water
11/2 cups shrimp
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
5 slices bacon, cooked and diced

Sauté onions, bell peppers and celery in bacon grease. Add soup and water; mix well. Add shrimp; cook until pink. Add remaining ingredients. Simmer for 20 minutes; serve over hot rice. Makes 4 - 5 servings.

FAST and EASY ROAST

One 2 - 4 pound beef roast
1 envelope dry onion soup mix

Use large enough piece of heavy aluminum foil to completely cover and wrap roast. Pour half the soup mix in the center of foil; place roast on top of mix and cover with remaining soup mix. Fold Foil over and seal; place in pan. Bake at 300° to 325° to desired doneness (about 45 minutes per pound).




FIESTA CASSEROLE

1-1/2 pounds Lean Ground Beef
1 Pkg. Salsa/Cheese Doritos
1/2 Cup Diced Onion
1 Can Diced Ro-tel Tomatoes
1 Pkg. Taco Seasoning
1 15-oz. can Ranch Style Beans w/Liquid
2 Cups Grated Monterrey Jack/Colby Cheese 
1 Can Creamy Chicken Mushroom Soup, heated per instructions

Crumble enough chips to cover bottom of 9x13-inch casserole. Sauté meat, onion, and taco mix until cooked, but not brown. Drain liquid. Spread meat mixture evenly over chips. Spread beans over meat mixture, then spread 1 cup cheese over beans. Spread soup over cheese. Pour tomatoes over soup, spreading evenly. Top off with remaining
cheese. Bake at 350 degrees for 25-30 minutes.

Note: You can use 3 cups of cheese. Also, you can use 1 can herb Cream of Chicken Soup and 1 can Cream of Mushroom soup mixed with 1 can of water and heated.
Serve with salad, salsa, and chips.

FRUITY WILD RICE SIDE DISH

1/4 cup margarine
1/2 cup walnuts, coarsely chopped
1/2 cup diced dried fruit bits
3 cups cooked wild rice
1/4 cup packed brown sugar
Ground cinnamon
In skillet, melt margarine. Add walnuts and
dried fruit; cook over low heat 5 minutes. Blend
into wild rice. Sprinkle with brown sugar and
cinnamon.
Makes 6 servings.

FUDGE NUT BARS

6 ounces chocolate or mint-flavored chips
1/2 cup sweetened condensed milk
1 tablespoon butter
1/4 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla
1/2 cup butter
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
11/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cup quick cooking oatmeal
1/4 cup walnuts, chopped


Combine first four ingredients and melt over double boiler or in microwave. Stir in nuts and vanilla. Set aside. Cream butter and brown sugar. Add egg and vanilla. Mix well. Add flour, soda and salt. Mix well. Stir in oatmeal. Press two-thirds of this mixture into greased 9x9-inch pan. Spread chocolate filling over top. Crumble remaining mixture over top. (I just kind of crumble it with my hands and pat it on top.) Sprinkle with 1/4 cup walnuts. Bake at 350° for 25 to 30 minutes. Cool and cut into bars. Delicious if kept in the refrigerator.

GARLIC BUTTER SHRIMP OR SCALLOPS

12 oz. shrimp, peeled, deveined OR scallops
2 tablespoon snipped parsley
1 tablespoon dry sherry
2 tablespoons butter or margarine, melted
3 cloves garlic, minced

Combine all ingredients except parsley and add to skillet. Cook over medium-high heat. Cook shrimp 1 to 3 minutes. Cook scallops 3 to 5 minutes. Sprinkle with parsley.

GERMAN PORK CAKE

2 cups sugar
1 cup molasses
1 cup sour milk
2 cups roasted pork cracklings (see note)
1 lb. raisins
1 lb. maraschino cherries, chopped
1 lb. walnuts or pecans, chopped
4 eggs
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon salt
2 cups flour

Mix ingredients in order given. Grease and flour three
loaf pans. Fill with equal amounts of dough. Bake at
350°F for approximately 30 minutes.

(Note: Cracklings are what is left after melting down fat
from a hog and pouring off the liquid lard into a
container to use for pie crusts, etc. The dry parts are
the cracklings. To roast cracklings for this and other
recipes, put on a cookie sheet and roast at 350°F for
30 minutes to dry further.)

HOBO SUPPER

1 Aluminum disposable pie tin.
1 Hamburger pattie or meat of your choice
1 Potato, cut up
1 Carrot, cut up or vegetable of your choice
1 Onion, cut up
Dab with enough butter to your liking
Season to your taste

Place all this in pie tin. Cover with aluminum foil. Bake at 350-400° until done to your liking. Just a simple and quick recipe for a cold winter night. 

HONEY GLAZED CARROTS

3 cups sliced carrots
6 tablespoons honey
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
11/2 teaspoons Dijon mustard (optional)

Bring 2 inches of salted water to a boil in
medium saucepan over high heat. Add carrots
and return to a boil. Reduce heat to medium.
Cover and cook 8 to 12 minutes or until carrots
are crisp-tender. Drain carrots; return to
saucepan. Stir in honey, butter, parsley and
mustard, if desired. Cook and stir over low
heat until carrots are glazed. Makes 6 servings.

HONEY PUMPKIN BUTTER

2 cups cooked pumpkin, pureed
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt

Mix all ingredients thoroughly. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick (like stiff apple butter). When it is thick enough for you, ladle into jars and refrigerate. Makes about 1-1/2 cups.

HOT WASSAIL

4 c Unsweetened apple juice; 1 Cinnamon stick;
3 c Unsweetened pineapple juice; 3 Whole cloves;
2 c Cranberry juice cocktail; Lemon slices;
1/4 ts Ground nutmeg;

Combine all the ingredients in a large kettle and simmer for 10 minutes. Serve hot.

HURRY UP SKILLET MEAL

1 8-oz. box beef-flavored rice
1/2 lb. ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper

Prepare rice as directed on the box. In another skillet, brown ground beef, celery and green pepper. Add salt and pepper. Add rice and continue cooking. May put in a casserole. Top with grated cheese. Heat in 350° until cheese is melted. 6 servings.

JIFFY SHRIMP SKILLET

1 can frozen cream of shrimp soup
3/4 cup boiling water
2/3 cup instant rice
1 8-oz. pkg. frozen cleaned shrimp or 1 can shrimp, washed and drained
1/2 cup diced celery
1/2 cup diced green pepper
1/2 teaspoon salt
Dash of pepper
1/2 cup sliced, pitted ripe olives (optional)
1/4 cup toasted, slivered blanched almonds

Place shrimp soup in skillet; add boiling water. Cover, bring to a boil. Stir in rice, shrimp, celery, green pepper, salt and pepper. Cover; bring to a boil. Cook for 10 minutes or until rice and shrimp are done. Just before serving, add olives; sprinkle with toasted almonds. Makes 6 - 8 servings.

LEFTOVER STUFF

1 cup cooked, leftover chicken or turkey, cut in chunks
1 green pepper, diced
2 stalks celery, sliced
1 onion, sliced and quartered
1 teaspoon cayenne or to taste (or can be omitted if you prefer)
1 tablespoon oil
approx 1 cup cheddar, sliced or shredded
1 teaspoon oregano
1 teaspoon thyme

In a medium skillet, over medium heat, heat the oil. Add the pepper, celery, and onions, cooking till the onion is just beginning to turn brown. Drain the oil and add the herbs, cayenne, and chicken, stirring as the chicken heats for a couple of minutes. Add the cheddar on top of all, distributing as evenly as possible, and put a lid on top of the skillet. Leave over heat just long enough to melt the cheese-this will happen fairly quickly-and then remove and serve. Serves 2. Goes well with home fries or French fries.

MARVELOUS MEATLOAF

1 pound ground beef
2 medium eggs
1 envelope beefy onion soup mix
1/2 to 3/4 cups bread crumbs
1 jar Pepperidge Farm gravy

In large mixing bowl add beef, eggs, beefy onion soup mix and bread crumbs mix well. Cook in oven at 350 for 30-45 minutes or until thoroughly cooked. Remove from oven and add 1/2-3/4 jar of gravy. Place back in oven at 350 for another 15 minutes. 

MEXICAN WEDDING COOKIES

1 cup butter 
1/2 cup 10x sugar 

Mix well together

Add:
1 teaspoon vanilla 
2 1/4 cup flour 
1/2 cup chopped nuts(we use pecans)
1/4 teaspoon salt

Form into 1" balls. Place on ungreased cookie sheet. Bake at 400 degrees 8-10 minutes. Roll in powdered sugar and let cool. After you finish the last batch and are ready to store them sprinkle with leftover powdered sugar.

OLD VIRGINIA WASSAIL

2 qt Sweet apple cider
2 c Orange juice
1 c Lemon juice
4 c Pineapple juice
Sugar to taste
1 Stick of cinnamon
1 ts Whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and sugar in stainless steel percolator. Place cinnamon and cloves in percolator basket; perk 18-20 minutes. YIELD: Serves 30 when using 4-ounce cups.

OVEN BEEF STEW

1 pound lean stew meat
1 can cream of mushroom soup
4 potatoes, cut up
4 carrots, cut up
1 onion, cut up

Place large enough piece of foil in baking pan to cover all food. Place meat in center of foil, pouring soup over meat. Cover with foil. Bake at 350° for 30 minutes. Unfold foil; add vegetables and reseal. Continue cooking for 30 minutes or until vegetables are tender. Makes 4 servings.

PEANUT CLUSTERS

6 ounces milk chocolate chips
6 ounces semi-sweet chocolate chips
2 pounds white almond bark
3-1/2 pounds "salted Spanish peanuts" (do not substitute!)

Melt chocolate chips and almond bark in microwave approximately 6 minutes. (Note: microwave for 3 minutes; stir and stir again at 30 second intervals. - Do not let it burn.) Stir until chocolate and almond bark are thoroughly mixed and smooth. Add peanuts. Spoon on wax paper or foil. I use a teaspoon. Let cool and harden. These can also be frozen. Make a good-sized batch.
PEPPERCORN HONEY MUSTARD

21/2 cups Dijon mustard
1 jar (91/2 ounces) extra-grainy Dijon mustard
3/4 cup honey
2 tablespoons cracked black pepper
1 tablespoon dried tarragon leaves, optional

Combine all ingredients in medium bowl. Blend with
wire whisk. Spoon into 4 labeled 1-cup containers.
Store in refrigerator up to 4 weeks.

QUICK MEATLOAF

1 pound ground beef
2/3 cup evaporated regular or skim milk
1 envelope dry onion soup mix

Preheat oven to 350°F. In a 11/2-quart bowl mix beef, milk and onion soup mix. Put mixture into an ungreased shallow baking pan. Wet hands and shape into a loaf. Bake for 50 - 60 minutes. Recipe may be doubled. Makes 4 servings.

RED DELICIOUS HERBAL SPICED CIDER


12 Ruby Mist, Red Zinger or -other fruity herbal tea-bags
4 c Boiling water
2 c Apple juice concentrate
1/4 c Freshly squeezed lemon juice -(1 lemon)
2 c Cold water
1 Honey to taste
8 Thin slices of lemon, for -garnish

Steep tea bags in the boiling water for 10 minutes. Gently squeeze tea bags and remove. Add apple juice concentrate, lemon juice, cold water and honey. Heat and serve warm in mugs. Garnish with lemon slices.

SCALLOPED POTATOES
(Easy)

1 bag of frozen hash browns
2 large onions (diced)
1 500g sour cream
1 can cream of chicken or cream of mushroom soup
2 tablespoons butter
2 cups medium Cheddar cheese (shredded)
1 cup of milk

Mix all items together in a roasting pan or large baking dish. Bake at 350 for 1 hour. Save a little of the cheese to sprinkle on the top after baking. I like to use disposable roasting pans for this dish. It makes clean up a snap. This dish can be doubled or even tripled for a picnic.

SHRIMP SCAMPI
(easy)

Melt butter or margarine (1-2 tsp.) in larger skillet, add 1/3 to 1/2 cup of your favorite Italian dressing and sauté until shrimp is pink. Sprinkle with fresh grated Parmesan cheese. 

SHRIMP SCAMPI 
(Quick, stove-top)

One and a half lbs. of fresh shrimp w/ tails - shell and devein 
3 Tablespoons olive oil
1 Tablespoons butter or margarine
1 Tablespoons fresh lemon juice
2 Tablespoons of Italian Seasoning
About 6 cloves of garlic

Cook the shrimp by dropping in boiling water until pink ( DO NOT OVER COOK)- Drain. In frying pan, melt butter in to the oil at medium - medium-high heat. Add the shrimp and stir until heated thoroughly - about 2 minutes Stir in the garlic -- cook another 30 seconds and remove from heat In a small bowl mix the lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper and the Italian seasoning together. Add mixture all at once to the shrimp. Toss until coated and serve over a bed of white rice.

SOD SUPPE 
(SWEET SOUP)

2 quarts boiling water
1 cup sugar
1 cup small prunes, unpitted
1/2 cup raisins
2 cinnamon sticks
1/2 lemon, finely chopped, including the rind
1/2 orange, finely chopped, including the rind
3 large apples, diced
Dried apricots, peaches, pears, or any other fruit
you desire
1 cup grape juice, optional

Add boiling water to dried fruits, sugar and cinnamon
sticks; soak overnight. In the morning, add apples,
lemon, orange and any other fresh fruit you desire,
cooking until fruit is done. Add canned fruit last, as well
as the grape juice.


SOFT SUGAR COOKIES

1 cup white granulated sugar
1 cup brown sugar
1/2 cup butter
1/2 cup margarine
2 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
31/2 cups flour
2 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon nutmeg
3/4 teaspoon salt
3/4 teaspoon baking soda
1 cup buttermilk
Sugar
Raisins


Cream sugars, butter and margarine. Add eggs, vanilla and lemon extract. Mix dry ingredients. Add to creamed mixture alternately with buttermilk. Drop by tablespoons 21/2-inches apart on greased baking sheet. Sprinkle with sugar and place a raisin in the center of each cookie. Bake at 400° for about 10 minutes. 4 dozen cookies.

SOUP MIX FOR 12 GIFTS
(from Sunset Magazine)

Dried Beans: Combine 1 pound each: adzuke beans, Anasazi beans, black beans, pink beans, lima beans, pinto beans, red kidney beans, lentils, and barley. (or any 9 lb. mixture you choose). Mix and divide into 12 plastic bags.

Seasonings: 3/4 cup paprika, 3/4 cup dried oregano leaves,1/2 cup Cajun spice (or 1/4 cup onion powder plus 3 tablespoons pepper), 1/2 cup brown sugar, 2 tablespoons garlic powder, 2 tablespoons ground allspice. Mix until blended. Divide into 12 small plastic bags. Seal, or tie shut.

To each bag of beans, add a seasoning packet. Tie shut, attach recipe below to each.

FOUR CORNERS SOUP, (made with 1/12 mix above):

1 package soup mix from above
2 large onions, chopped
2 large carrots, thinly sliced,
8 cups chicken broth, homemade or canned
Optional: chopped or ground (cooked) chicken or turkey if you wish.

Rinse beans, add 2 1/2 quarts water. Let stand overnight. Drain and rinse. Do NOT include seasonings yet! In 6-8 Quart pan, add onions, carrots, and 1/2 Cup broth. Stir over high heat until liquid evaporates and vegetables brown and begin to stick (about 8-12 min) Add another 1/2 cup broth, stir. Cook as before. (Add meat now if you want it.) Repeat 2-3 more times adding liquid and cooking it down. Now, add seasoning packet, beans, and 6 cups remaining broth. Bring to a boil, simmer (covered) until beans are tender to bite, about 1 1/2 hours. 

SPICED APPLE SWEET POTATOES

4 medium sweet potatoes, peeled and cut into 1/3 inch slices (5 cups)
3 medium apples, peeled cored and cut into wedges ( 3 cups)
1/2 cup unsweetened apple juice
1 teaspoon cornstarch
1 teaspoon ground cinnamon and nutmeg
Additional spices to season to taste

In 2 quart casserole combine potatoes, apples, and 1/4 cup of juice. Microwave 100% power for 14-16 minutes until potatoes and apples are crisp-tender, stirring twice. In small bowl stir together remaining apple juice cornstarch and seasonings. Stir into potato mixture and cook on high for 2-3 minutes or until vegetables are glazed and heated through, stirring twice. Makes 8 servings. 

SPICY SWEET MUSTARD

1 jar (16 ounces) spicy brown mustard
1 cup peanut butter
3/4 cup hoisin sauce
1/2 cup packed brown sugar
Combine all ingredients in medium bowl. Blend with
wire whisk. Spoon into 4 labeled 1-cup containers.
Store in refrigerator up to 4 weeks.






SPRITZ COOKIES

11/2 cups butter 
1 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
31/2 cups flour (exact)

Beat butter for 30 seconds. Add sugar and baking powder. Add egg and vanilla. Add flour. Do not chill dough. Pack dough into cookie press. Bake on ungreased cookie sheet at 375° for 8 - 10 minutes. 

STOVE TOP LATTE

3 cups fat-free skim milk or 1 percent low-fat milk
2 cups regular strength brewed coffee
Cocoa powder or ground cinnamon, optional

Heat milk in a microwave oven or in a small saucepan over the stove just until it starts to steam a few bubbles appear. Don't let it boil. Divide the coffee and milk equally among three mugs or, for a special treat, bowls. (Try cereal bowls; leave at least 1/2-inch of room at the top, so you won't burn your hands when you pick up the bowl.) Sweeten to taste and dust with optional cocoa powder or cinnamon. Serves three.

SUGAR COOKIES

1 cup powdered sugar
1 cup white granulated sugar
1 cup butter
1 cup oil
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
4 cups plus 4 heaping tablespoons flour

Cream butter and oil. Add sugars and cream well. Add eggs and vanilla; stir. Add dry ingredients and thoroughly mix. Chill dough. Roll in small balls and roll in white sugar. . Place on greased cookie sheet. Flatten with glass dipped in white sugar. Bake at 375° for 10 minutes. When cooled, frost with Cookie Icing, below.




COOKIE ICING

1 egg white
2 teaspoons water
11/4 cup powdered sugar
1/4 teaspoon vanilla
Beat egg white and water until stiff. Add sugar and
vanilla; beat well. Can add food coloring if desired.

TAMALE LOAF
(Easy)

1 lb. ground beef
1 can olives, sliced (optional)
1 can cream style corn
3/4 teaspoon each salt & pepper
1/2 teaspoon chili powder
1 onion, chopped
1 can tomato sauce
1/2 cup cornmeal

Brown ground beef with onion in skillet, stirring until crumbly, drain. Mix in 1/2 cup water and remaining ingredients. Pour into casserole and bake at 350° for 1 hour.

TATER TOT CASSEROLE

1 1/2 - 2 pounds ground beef
1 pound bag of frozen mixed vegetables,(favorite variety)
1 bag frozen Tater-tots
2 cups shredded cheddar cheese
2 cans cream of celery soup

Brown meat and drain. Stir in veggies and soup. Top with Tater-tots and cheese. Bake at 350° for 1 hour, checking at the 1/2 hour for enough liquid.

TEX MEX MISSISSIPPI STYLE

1 Lb. ground beef cooked 
1 can Ranch-style beans
1 can cream of mushroom soup
1 can Rotel tomato 
1 pack of shredded cheddar cheese
1 bag of Doritos 16 oz. or larger
1 can of refried beans (if desired)

Brown the ground beef. Add the refried beans. Pour in a 13x9-inch pan the refried beans as a smooth layer then combine beef, mushroom soup, ranch style beans, Rotel tomato and stir. Sprinkle the pack of shredded cheese on top, and if you are cooking as a meal for a family of 4 or more crumble the chips on top and back at 350° for about 15 minutes. Just long enough for the soup and beans to get hot. If you are cooking for a small family or just yourself, it is easy to bake this without the chips on top then add them when you heat it up in the microwave as leftovers. 

THE BEST FRUIT CAKE RECIPE EVER

1 cup butter
1 cup sugar
4 large eggs
1 cup dried fruit
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon lemon juice
1 cup brown sugar
1 cup nuts
1 or 2 quarts of aged whiskey

Before you start, sample the whiskey to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the whiskey again as it must be just right. To be sure the whiskey is of the best quality, pour 1 level cup into a glass and drink it as fast as you can. Repeat. With an eclectic mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar and beat the hell out of it again. Meanwhile at this parsnicular point in time, wake sure that the whixey hasn't gone bad while you weren't lookin'. Open second quart if nestessary. Add 2 large eggs, 2 cups of fried druit and beat 'til high. If druit gets stuck in peaters, just pry the monsters loosh with a
drewscriver. Example the whikstey again, shecking confistancy. Then shift in 2 cups of salt or destergent or whatever, like anyone gives a @%#*! Chample the whitchey shum more. Shitf in shum lemon zhoosh. Fold in chopped sputter and shrained snuts. Add 100 babblespoons of brown booger or whushever's closhest and mix well. Greash ubben and turn the cakey pan to 350 decrees. Now pour the whole mesh into the washin' machine and set on sinsh shycle. Check dat whixney wunsh more and YOU'RE FINCHED! 

TORTILLA PIE

1- 16oz. can refried beans
1 teaspoon chili powder
1/2 teaspoon cumin
8 - 8inch tortillas
8 oz. chunky salsa
8 oz. carton guacamole
8 oz. shredded Mexican cheese
Sour cream


Combine beans, chili powder and cumin in bowl. Stir well and set aside. Place 1 tortilla in a lightly greased 9-inch cake pan. Spread with half of bean mixture. Top wit another tortilla. Spread with half of salsa. Top with another tortilla. Spread with half of guacamole. Top with another tortilla. Sprinkle with half of cheese. Top with another tortilla. Repeat layers ending with cheese. Cover with foil and bake at 350 for 20 minutes. Cut into wedges and garnish with sour cream.

TUNA CASHEW CASSEROLE

1 small can tuna, drained
1 small bag cashew nuts
1 cup chopped celery
1 can mushroom soup
1/4 cup milk
Salt & pepper to taste

Place all ingredients in buttered casserole dish. Mix. Bake at 325° for 30 minutes or until heated through. Makes 4 servings.

SPICED CIDER

1 gallon cider
2 packages red hots

Heat cider and red hots together in a pan until candy is melted and cider is hot. Serve hot. You can also do this in a stainless steel percolator & put the red hots in the percolator basket.

HOT SPICED CIDER


2 qt Apple Cider 6 x Whole Allspice
1/4 c Sugar 4 x 3" Cinnamon Sticks
12 x Whole Cloves

Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of un-pared red apple with whole cloves forced through peel. If desired, chill spiced cider and serve over ice cubes made from apple juice. 16 servings.





WASSAIL

3 cups water
3 tea bags
3/4 cup sugar
2 quarts apple cider
3 cups orange juice
1 cup grapefruit juice
1/2 cup cranberry juice
2 teaspoon ground cloves
1 stick cinnamon

Boil water in very large pot. Remove from heat and dip the tea bags into the water for 1 minute. Discard the tea bags. Return pot to heat and add sugar, cider and juices. Put cloves and cinnamon in liquid. Bring almost to a boil, but do not boil. Remove from heat; cool and refrigerate with spices overnight. Before serving, remove spices. Simmer until ready to use.