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Delicious & Easy Meals

BASIC RECIPES

with simple ingredients

Fall 2017

In this cookbook we’ve compiled a selection of some of our

favorite recipes made from Common Ingredients.

Near the beginning of each section are the most basic recipes.

As you look through this little cookbook you will notice some

recipes marked with a These recipes can be made

completely with every day ingredients.

If a recipe does not have a star it means, although one of our fa-

vorites, a few specialty items might be required. (But it’s close

enough that we think you might have the missing ingredient in

your pantry at home.)

For those recipes the “extra” ingredients are indicated in

“bold italics.”

Have fun creating some yummy meals with these simple recipes.

Lots of love, “Your Friends”

BREAKFAST……………………………...3

BREADS…………………………………. 9

SOUPS & SALADS …………………….12

MAIN DISH……………………………....16

SIDE DISHES…………………………... 21

COOKIES & BARS…………………......23

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BREAKFAST

PUMPKIN STREUSEL BREAKFAST CAKE

• 3/4 c. sugar

• 1 c. brown sugar

• 2 –1/2 c. flour

• 3/4 tsp salt

• 2/3 c. oil

• 1/3 c. butter

Mix all together and reserve 1 cup for topping. Now add:

• 1 –1/2 c. sour milk

OR 1 tsp. vinegar + 1 1/2 c. milk

OR buttermilk

• 2 eggs

• 1 tsp soda

• 1 tsp. cinnamon

• 1 c. flour

• 1 c. rolled oats

FILLING: 2 c. canned pumpkin

• 2 c. sugar

• 1/2 tsp. cinnamon Cook and stir until all dissolved and bubbly. 1. Pour batter into a greased, 9 x13” pan. 2. Place spoonfuls of filling over batter and swirl through slightly with a spatula. 3. To reserved topping add ½ c. chopped pecans. Then sprinkle over top. 4. Bake at 375° for 45 min. (Check at 30)

HARD BOILED EGGS 1. Place a few eggs in a saucepan filled with cool water. 2. Bring the water to a boil. Start timing as soon as you see rolling bubbles. 3. Boil 7 minutes for soft boiled and 10 minutes for hard boiled. 4. When the time is up, don’t leave the eggs in the hot water. Pour out the water into the sink and fill the pan with cold. Stopping the cooking in this way will insure you won’t have “green” eggs.

BANANA BREAD SMOOTHIE

• 1 c. milk 2 Bananas, sliced, peeled and frozen 1/2 c. vanilla yogurt, optional 1/2 c. uncooked oats 1/8 tsp. ground cinnamon 1 tsp. vanilla extract

• A pinch of salt

1.Put all ingredients in blender or processer. 2.Blend it until it is smooth + silky. Tastes best if served right after blending. It can be stored in the fridge for 24 hours (but it will darken and lose a bit of its delicious fresh taste).

PEACH FUZZ SMOOTHIE • 1 c. canned peaches

• 1/2 c. peach liquid

• 1 -6oz. vanilla yogurt

• Dash cinnamon

• A pinch of salt

• 4 ice cubes

• 1/2 c. oatmeal, optional

• A pinch of baking soda, optional 1.Put all ingredients in blender. 2.Blend it until it is smooth + silky. 3.Add soda just before finishing.

MICROWAVE EGG

• 1 egg

• 1 tsp. butter

• 1 Tb water

1. Spray a microwave-safe cereal bowl with oil spray. 2. Place 1 tsp butter in bowl. 3. Break 1 egg into bowl 4. Break the yolk and slightly swirl. 5. Add 1 Tb. water poured down outside edge. 6. Cover with a paper plate 7. Microwave on high 1 minute. Leave plate on for a few more seconds.

GAS HOUSE EGGS

• 1 Slice bread, buttered both sides

• 1 egg

1. Cut or tear a hole in the center of the slice. 2.Place the bread in a warm frying pan, butter side down. 3.Put a dab of butter in the center and break the egg into the hole. 4.Cover and fry on med. heat about 2 min. or until toasted golden. 5.Turn and continue cooking the same way. 6.Serve with salt and pepper. Fry the “hole” too.

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RESTAURANT TIPS 4 EGGS

Scrambled • In a small bowl beat 4 eggs

• 1 Tb. water or milk

• 1/8 tsp baking powder (a pinch)

• Salt and pepper optional, shredded cheese butter, oil or bacon grease for the pan.

Pour the egg mixture into the pan. Push it around

with the spatula, scraping the bottom. DON’T

turn it over. Turning over will flatten the eggs and

they won’t be pretty and fluffy.

Omelets • 4 eggs

• 1-2 Tb. water

• Seasoned salt

• 1/2 tsp lemon juice, optional

Fillings: ham, cooked broccoli, spinach, onion, green pepper, cheese etc. oil or bacon grease for the pan. Mix eggs, water and seasoning. Pour the egg mix-

ture into the pan. Rotate the pan to spread the

egg. As it cooks push in from the sides allowing

the liquid to flow to the outside edge.

When almost cooked through, add the fillings and

fold over one side. Cook just a few more minutes

‘til golden.

BREAKFAST BURRITO • 1/2 c. chopped onion

• 8 eggs, beaten

• 1 c. cheese

• 1/2 lb sausage, browned

• 1 c. small potato cubes, cooked

• 1/2 c. sour cream

• Salsa

• 10 flour tortillas

1. Brown and crumble sausage.

2. Add onion and diced potatoes to the hot

pan. Brown the potatoes slightly.

3. Add eggs to the pan and scramble.

4. Divide evenly onto 10 flour tortillas, top

with cheese, sour cream and salsa.

5. Roll up and serve hot.

CHEESY FRENCH TOAST 1. Make as above, but dip the wet bread in shred-

ded cheddar cheese before frying.

2. Fry in med. Temp skillet.

3. Serve with Strawberry Jam & yogurt OR Salsa.

BREAKFAST QUESADILLA • 2 Tortillas

• 1 egg

• Salsa

• Shredded cheddar cheese

• Salt & pepper

1. Place 1 tortilla in oiled pan.

2. Crack egg onto the tortilla and swirl to

distribute the egg evenly.

3. Top with salsa and cheese.

4. Cover with second tortilla.

5. Fry until golden on each side.

BASIC FRENCH TOAST • 2 slices Bread

• 1 egg ( some people like an extra egg.)

• 1/4 c. milk

• Butter

• Cinnamon sugar, Powdered sugar

• or Syrup

1.Mix milk and egg with a fork.

2.Dip bread and lay in hot buttered skillet. When

browned on one side flip the toast over.

3.Top with butter & sprinkle on powdered sugar

or cinnamon sugar or syrup.

KOOKABURRA’S NEST

(SPECIAL FRENCH TOAST) • 12 (1 in.) slices French or white bread

• 1 1/3 cups milk

• 8 eggs

• 1/2 c. sugar + ½ tsp cinnamon, mixed

• 1 cup (4 oz) shredded Cheddar cheese

• 1/4 c. butter, melted

• 1/2 c. thinly julienned strips of ham.

• If desired fry until crisp like bacon.

• (Use about 2 slices of ham cut

• into fine strips, Or substitute Bacon.)

• 2 T fresh chives or green onion, cut

long like grass, if desired.

1.Mix milk and egg. Dip bread and fry in butter

as usual for French toast.

2.Lightly coat each slice in cinnamon sugar mix.

3.Place the toasts, standing on edge in a lg.

casserole dish.

4.Poke strips of ham between toast, peeking up.

5. Sprinkle with cheese.

6. Bake in oven until cheese is melted.

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FROZEN ORANGE FRENCH

TOAST – Bake in Oven

Combine, and beat well: • 6 eggs

• 1 Tb. grated orange zest

• 1/3 c. orange juice

• 12 slices white sandwich bread

1. Line 2 cookie sheets with foil.

2. Melt 2 Tb butter and pour in the foil.

3. Dip bread slices into the egg mixture and

arrange on the pans. At this point you can

freeze them for later if desired.

4. Bake at 375° for 7 min. then turn. Bake for

7 min. more.

CINNAMON ROLL - CREAMY WHEAT

• 2 c. milk

• Pinch salt

• 1 Tb. sugar

• 1/2 tsp. vanilla

• 1/3 c. Creamy wheat

• 2 Tb. raisins, optional

SYRUP TOPPING:

• 2 Tb. brown sugar

• 2 Tb. butter

• 1/2 tsp. cinnamon

• Powdered sugar Or Granola for Crunchy topping

1. Heat milk, sugar, salt and vanilla 2. Gradually stir in creamy wheat. ( The trick to getting it smooth and not lumpy is to stir quickly and constantly with a whip or fork while you pour the powder in slowly.) 3. Cook on low as directed on Creamy Wheat package. ADD raisins if desired. 4. Remove from heat. Let stand covered, for a few minutes. 5. In the meantime, melt butter and stir in the granola (or oats) and cinnamon. 6. Put the creamy wheat in 2 bowls and top with the crunchy topping. Sprinkle with powdered sugar, optional.

GRANOLA COBBLER In a cereal bowl. place a 1-inch layer of canned

peaches or blueberries, blackberries etc.

Heat in microwave until bubbly.

Sprinkle Granola over the hot fruit. And pour a

small amount of milk into the bowl.

BANANA PANCAKES To a batch of pancake batter (1 c. powder)

add 1 mashed banana.

Fry on hot griddle or skillet.

Serve with Vanilla sauce or Syrup.

VANILLA SAUCE: 1 cup water 1 c powdered sugar

1 T. flour 1/4 c. butter

Dash nutmeg

Mix well in a saucepan.

Boil one min. Remove from heat

and add 1 tsp. vanilla

CORN PANCAKES To a double batch of pancake batter (2 c. pow-

der) Add 1 can whole or creamed corn.

Fry on hot griddle or skillet. Serve with fried sliced ham and maple syrup.

PUMPKIN PANCAKES To a double batch of pancake batter (2 c. pow-

der)

• Add 1/2 c. canned pumpkin

• 2 Tb. sugar

• 1/2 tsp, cinnamon

FRESH APPLE FRITTERS Use a double batch of pancake batter

(2 c. powder)

• 2 Tb. cooking oil

• 4-6 apples, pared,

• cored and slice into rings

• Granulated sugar

1. Dip apple slices in the batter one at a time.

2. Place quickly in hot oil and fry until golden.

(2-3 minutes)

3. Drain on paper towel and sprinkle with

sugar. Serve hot. BAKED GERMAN PANCAKE

• 3 eggs

• 1/2 cup milk or water

• 1/2 cup flour

• 1/2 tsp. salt

• 4 T. melted butter

(divided) 1.Pour 2 T. butter into a 10” round pan or 7x11”. 2.Mix the remaining ingredients in a blender. 3.Pour into pan over the butter.

4.Place in a 450° F. pre-heated oven.

5.Turn down immediately to 375° F. and Bake for

30 min. or until puffed and golden.

Serve with honey, jam or syrup.

Or make HONEY SYRUP: 1/4 c. butter, 1/4 c. honey

& (optional-1/8 tsp. almond flavoring). Heat until

dissolved.

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GRAMMY’S YEAST

WAFFLES

• 1 (1⁄4-oz.) package active dry yeast

• 2 cups milk

• 1/4 cup butter, melted but cooled,

• plus more for serving

• 1/2 tsp. salt

• 1 tsp. brown sugar

• 2 cups whole wheat or white flour

• 2 eggs

• 1/4 tsp. baking soda . 1. Dissolve yeast in ½ cup warm water; wait until bubbly, 8 to 10 minutes. 2. Add milk, butter, salt, sugar, flour, and eggs BUT NOT SODA YET; whisk until combined. The directions say refrigerate overnight (but I seldom do. I usually wait 30-60 min.). 3. Heat a nonstick waffle iron. 4. Just before cooking, whisk baking soda into batter. 5. Pour 1/4 cup batter onto iron; let sit for 30 seconds. Close and cook until browned. Repeat with remaining batter. 6. Top with butter and pancake syrup. Serve with applesauce, sliced bananas or peach syrup. PEACH SYRUP:

• I lg. can peaches, chopped

• 1/2 c. sugar

• 1 tsp. cinnamon

• 1 Tb. flour

• 3 Tb. butter

BROWN SUGAR MUFFINS • 1 1/3 c. whole wheat flour

• 2/3 c. white flour

• 1 c. brown sugar

• 1/2 tsp salt

• 1 tsp. soda

• 1/2 tsp baking powder

• 1 cup milk

• 1 tsp vanilla

• 1 egg

• 1/4 c. oil

• 1/3 c. applesauce

• Pecans, raisins, fruit optional

1.Sift dry ingredients.

2.In bowl, mix brown sugar, egg, oil.

3.Add applesauce milk and vanilla. Stir.

4.Add dry ingred. Mix well but don’t over-beat.

5.Put in greased muffin tins.

6.Bake for 20 min at 350°.

CINNAMON ROLLS

With CAKE MIX • 5 to 6 cups of flour

• 1 package yellow cake mix

• 2 packages of quick rise yeast

• 2-1/2 cups warm water

CINNAMON SUGAR MIX (per half of dough)

• 2 Tb. butter, melted

• 1/2 c. brown sugar

• 3 Tb. Cinnamon

FROSTING:

• 6 tablespoons butter softened

• 3 cups powdered sugar

• 1-1/2 teaspoon vanilla extract

• 2-3 tablespoons milk

1. In mixing bowl combine 4 cups flour, dry

cake mix, yeast + warm water ‘til smooth.

2. Add enough remaining flour to form soft dough.

3.Turn onto a lightly floured surface. Knead until

smooth and elastic, about 5 minutes.

4. Place in a greased bowl.

Cover and let rise until doubled, abt. 45 min.

5. Divide in half. Roll each portion into a

14-in x 10-in rectangle.

6. Mix cinnamon, sugar, & butter.

Spread over dough. Roll up jelly-roll style,

starting with a long side.

7. Cut into 12 slices; place cut side down in

greased pan.

8. Cover and let rise until almost doubled,

about 20 minutes.

9. Bake at 400 for 10-15 minutes or until

golden brown. Cool for 10 minutes.

10.Frosting: Cream butter, sugar, and vanilla.

Add enough milk to achieve desired

consistency. Frost. Makes 24 rolls.

RUTH’S OATMEAL MUFFINS • 1/2 c. sour cream

• 1/2 c. milk

• 1 c. oatmeal

Let these soak for 5 min.

• 1 egg

• 1/3 c. sugar

• 1/3 c. oil

• 1 c. flour

• 1/2 tsp. baking powder

• 1/2 tsp. soda

Stir all together and spoon into greased muffin

tin. Bake at 400° for 15-20 minutes

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6 WEEKS BRAN MUFFINS Keep the batter in the fridge and bake fresh whenever

you like!

• 1 –15oz box raisin bran

• 1 cup melted shortening

• 3 c. sugar

• 4 beaten eggs

• 5 tsp baking soda

• 1 qt. buttermilk OR 4 c. canned milk w/ 1

Tb. vinegar

• 5 c. flour (1/2 wheat)

• 2 tsp salt

• Optional additions: coconut, raisins,

dates, orange zest, Cracklin Oat Bran, nuts.

1. Mix cereal, sugar, flour, soda and salt.

2. Add shortening, eggs and buttermilk. Mix well. 3.

Store in refrigerator in sealed container at least

4 days and up to 6 weeks.

4. To use, spoon into greased muffin tins – each

2/3 full. Bake 15-20 min. at 400°.

SCONES FROM PANCAKE MIX

• 3 c. pancake mix

• 1/2 c. butter, chilled

• 1 c. milk, or sour cream

• 3 Tb. sugar

Optional additions: Orange rind, nuts, granola, chopped apple, oatmeal, raisins, dried cranber-ries, chocolate chips, cinnamon, shredded cheese, cottage cheese, etc.

1. Preheat oven to 400° degrees.

2. In a large bowl, combine pancake mix with chilled butter. Use a pastry cutter or a fork to mix in the butter until crumbly.

3. Add 2 Tb. sugar and milk and mix together.

4. Fold in cranberries and chocolate chips, etc.

5. Flatten the dough into a circle 1-2 inches thick on waxed paper. 6. Cut the dough into eight pie shaped wedges.

7. Place on a greased baking sheet, sprinkle remaining 1 Tbsp. sugar on the scones. 8. Bake for 10-15 minutes or until the scones are lightly browned.

ORANGE SWEET ROLLS FROM SCONE DOUGH

• 1 recipe Scone dough

• 1/2 c. softened butter

• 2/3 c. sugar

• 1 tsp. grated orange zest (just orange, not white!)

Pat the dough to a square 12x12” on floured, waxed paper. Mix the softened butter and orange zest. Spread on the dough. Sprinkle with pow-dered sugar. Roll up and cut into 1-1/2 inch discs. Arrange on baking sheet and press down slightly. Bake for 10-15 min. until lightly browned. Frost with orange glaze: 6 Tb. melted butter and a pinch of orange zest in skillet. Add 2 c. powdered sugar Then add 1 tsp. vanilla, and 4 Tb. orange juice.

PUMPKIN CRUMBLE SCONES VARIATION 1. Reduce milk to 1/2 cup. 2. Add 1 c. canned pumpkin and 1 tsp. cinnamon to the dough. 3. Top with a crumbled mixture of:

• 3 Tb. oats

• 3 Tb. softened butter

• 1/4 c. brown sugar,

• 1/4 c. flour

• and, if desired, finely chopped nuts.

This also makes great SHORTCAKE.

1. Add 2 Tb. white or brown sugar to the dough.

2. Put spoonfuls on a greased baking sheet.

3. Bake 10-15 min. at 400°.

4. Serve with canned peaches or crushed

strawberries, blueberries, etc. Top with

whipped cream or milk.

FRIED APPLES Great to serve with scones.

• 3 apples, peeled and sliced into wedges

• Butter for frying.

• Powdered sugar,

Heat skillet and melt butter. Dump in the apple wedges

and fry just until you can see a bit of browning on the

apples.

Remove from pan and sprinkle with powdered sugar.

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YUMMY BRUNCH CASSEROLE

• 6 -7 slices bread, lightly toasted + cubed • 3 Tb. melted butter then “toss” • 1 ½ c. diced cooked ham • OR 1 lb. sausage, browned and crumbled

• ¼ c. minced onion browned • with sausage, optional

• 2 cups shredded cheese: cheddar or swiss • 5 large eggs • 2 cups milk • 1/4 teaspoon salt • 1/8 tsp pepper • 1 teaspoon prepared mustard • 1 cup bread crumbs (about 2 slices) 1. Prepare bread cubes by tossing with melted

butter.

2. Put half into a 9x9” casserole dish. Top with

the ham or sausage and the onion. Sprinkle with

cheese then add the remainder of the bread cu-

bes.

3. Mix the milk, eggs, salt, pepper and mustard

and pour over all. You might have to push the

bread down into the milk.

4. Mix 1 c. bread crumbs with melted butter and

sprinkle on top.

5. Bake 45 minutes at 375°

BAKED OATMEAL TO GO • 2 eggs

• 1 c. packed brown sugar

• ¾ c. unsweetened applesauce

• 1 ½ c.; milk

• 2 tsp. vanilla

• ½ tsp salt

• 1 TB. cinnamon

• 3 c. oatmeal

• 2 tsp. baking powder

Optional add ins: blueberries, pumpkin seeds,

chocolate chip, nuts, dried fruit, etc.

1. Preheat oven to 350°.

2. Mix eggs and brown sugar.

3. Add applesauce, milk, vanilla, salt and

cinnamon.

4. Stir in Oats and baking soda.

5. Let stand for 20 min to absorb liquid.

6. Fill paper lined muffin cups with batter. Insert

berries, etc. if desired.

7. Bake 30 min. until firm. Cool and refrigerate or

freeze for later.

APPLESAUCE DROP

DOUGHNUTS

• 2 c. flour

• 1/2 c. sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 egg

• ½ c. applesauce

• ½ c. milk

• 1-1/2 Tb. oil Mix lightly. Drop into hot fat and fry until golden brown. Drain

or paper towel. Shake with sugar and cinna-mon.

PUMPKIN DOUGHNUT VARIATION Add ½ c. canned pumpkin in place of the applesauce.

SISTER SCHERLER’S BISMARKS / DOUGHNUTS

Soften:

• 1 Tb. Dry. Quick Yeast in

• 1/4 C. warm water with 3 Tb. Sugar. In large bowl put:

• 3 C. warm milk

• 1 cube margarine

• 2 tsp. Salt

• 4 egg yolks

Add yeast to other liquids and stir. Add: 5 c. all purpose flour

1. Mix/knead to make a soft dough. Sprinkle lightly with flour. Let rise until doubled. 2. Pat out on heavily floured cloth to 1” thick. 3. Cover with a cloth and allow to rest and rise slightly. 4. Cut in circles with a sharp, floured, biscuit cutter or tumbler. (If you desire a donut shape pull open a little hole with your fin gers.) 5. Pick up gently and carefully lower topside down into hot oil. Fry until golden then turn. 6. Remove onto paper towels when both sides are golden. 7. Roll in plain sugar. 8. If you’ve left them whole for Bismarks, fill with custard or canned pie filling.

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BREADS

IRISH SODA BREAD

• 4 c. flour

• 1/3 c. sugar

• 1 Tb. baking powder

• 1 tsp. salt

• 3/4 tsp. baking soda

• 6 Tb. butter

• 1-1/2 c. sour milk or Buttermilk (Add a few drops of vinegar to milk.)

• 1 1/4 c. raisins OR shredded cheese.

• 2 eggs

1. Combine dry ingredients and cut in butter.

2. Stir in raisins OR cheese. ( I like a combina-

tion of cheese and rosemary.)

3. Beat eggs and milk together and stir into flour.

4. Knead 5 min. Shape into round loaf and place

in pan. Cut “X” in center of loaf.

5. Bake 1 hr. 20 min. at 350.

FRY BREAD

• 2 1/4 c. Pancake Mix

• 2 Tb. oil

• 3/4 tsp. baking powder

• 1/2 tsp. salt

• 2/3 c. water

• Vegetable Oil

HEAT 1/4-inch oil in large skillet over medium

heat. Stir together pancake mix, baking powder,

and salt in medium bowl. Stir in water until well

blended. On a floured surface, divide dough into 8

mounds. Pat each mound into a 4 x 6-inch oval.

COOK, a few pieces at a time, about 1 min. or un-

til golden brown, turning halfway through cooking

time. Repeat for remaining dough.

FRIED TOAST • 1 piece bread

• 1 Tb. butter

• Hot skillet

Butter the bread and place it in a hot skillet. Fry briefly until golden, then flip over and “toast” a little more. The browned butter flavor is really delicious!

GRILLED CHEESE SANDWICH • 2 pieces buttered bread

• Sliced cheddar cheese Variation: Include a sliced of ham and mustard. Put sandwich together with butter on the outside. Fry in skillet until golden and the cheese melts.

APPLE CHEESE SANDWICH • 2 slices buttered bread, or raisin

bread -

• Sliced cheese

• Sliced apple ¼” thick (doughnut shaped)

• Cinnamon sugar

• Raisins, optional

Fry as above.

WONDERFUL BISCUITS

• 4 c. pancake mix

• 1 c. sour cream

• 6 oz. sprite or 7-up

1. Mix sour cream into pancake mix.

2. Add 7-up all at once and stir quickly with a

large Fork.

3. Turn out onto floured board and quickly knead

6-8 times. Don’t over mix or biscuits will be tough.

4. Pat into a square and cut into about 18 equal

pieces using a knife dipped in flour. Can also

use a 3 inch biscuit cutter or drinking glass.

5. Brush with melted butter.

6. Preheat oven to 400 and bake 7 minutes until

golden.

CHEDDAR CHEESE BISCUITS • 4 c. of Pancake Mix

• 1-1/3 c. milk

• 1 c. shredded Cheddar Cheese

• 3/4 c. Butter - melted

• 1/2 tsp. Garlic Powder, optional 1. Heat oven to 450° F. 2. Stir together Pancake Mix, Milk, ½ c. butter and Cheese until soft dough forms (about 30 seconds) 3. Drop dough by spoonful onto an ungreased cookie sheet about 2 inches apart 4. Bake 8 to 10 minutes or until golden brown. 5. Combine 1/4 c. melted butter with garlic pow-der. Brush over the hot biscuits.

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ANGEL FLAKED BISCUITS The best biscuits ever! From my Mom’s old

church recipe book.

• 1 pkg. yeast 5

• 5Tb. lukewarm water

• 3 Tb. Sugar

• 2 c. milk +2 tsp. vinegar OR buttermilk

• 3/4 c. shortening or 1/2 c. oil

• 5 c. flour

• 5 tsp. baking powder

• 1 tsp. soda

• 2 tsp. salt

1. Dissolve yeast in water with sugar; set aside. 2. Blend shortening with dry ingredients with pas-try cutter or mixer. 3. Combine yeast mixture with buttermilk and add to dry ingredients making a stiff dough. 4. Place in covered container and store in refrig-erator. Pinch off dough as needed. 5. Roll out dough between floured waxed paper to about 1 inch thick. Cut and place on cookie sheet in cold oven. 6. Turn oven to 450. As oven begins to warm, biscuits rise and bake. This dough may be kept in refrigerator 1 to 2 weeks.

GOLDEN POTATO ROLLS

• 1 pkg. active dry yeast

• 1/2 c. warm water

• 1 c. milk

• 3/4 c shortening or butter

• 1 –1/4 c. mashed potatoes

• 1/2 c. sugar

• 2 tsp salt

• 8-8 ½ c. all-purpose flour

• 2 eggs, beaten

Dissolve yeast in warm water and let stand about

5 min until foamy. Combine milk shortening and

potatoes. Heat until shortening is melted. Remove

from heat and place in a large bowl. Et\ cook

slightly. With sugar, salt and 2 cups of flour and

the eggs. Beat vigorously. Add remaining flour a

little at a time Until it is a soft dough than holds its

shape. Allow to rise until doubled. Punch down

and roll out to shape into rills. Form rolls in your

favorite shape. Place a lightweight kitchen towel

or waxed paper over the rolls while they rise.

When double place them in a pre-heated oven,

400 for 8-10 minutes.

FAT-FREE BREAD STICKS OR PIZZA CRUST

• 2 c. flour

• 1 Tb. Yeast

• 2 Tb. Sugar

• 2 tsp. salt Mix all ingredients. Add 2 c. warm water. Mix well. Slowly add 2-3 c. flour.

Cover with Saran Wrap. Let rise for 1 hour. 2. Punch down and then roll out. 3. Shape into sticks or crust. Let rise 20 min. 4. Bake 425 for 14 min. (If you’re baking sauce and toppings on a raw crust you’ll have to use a lower temp. so the crust can get down before the cheese burns. Place the pizza on the lowest rack possible so the heat will hit the bottom of the pan and cook the crust. Be-ing away from the top heat also helps prevent the top of the pizza from browning too much.)

PIZZA CRUST -NO YEAST • 2/3 c. milk

• 1/4 c. oil

• 3/4 c. ground oat flour (grind oatmeal in blender)

• 1 tsp, baking powder

• 1 tsp. salt

1. Add milk and oil to dry ingredients. 2. Stir with fork until mixture forms a ball. Turn out onto lightly floured surface and Knead 10 times. 3. With greased fingers, press dough into greased 12” pizza pan. 4. Bake in preheated oven 425 for 12-14 min. 5. Spread sauce over partially baked crust. Add meat and vegetables, and cheese as desired. Continue baking 10-15 min.

WHOLE WHEAT BANANA

BREAD • 1 c. sugar

• ½ c. shortening

• 2 eggs

• 1 tsp vanilla

• 1 c. whole wheat flour

• 1 c. white flour

• 1/2 c milk + 1/2 tsp. vinegar OR butter milk • 3 mashed bananas

• 2 tsp soda

• 1 tsp salt

• Nuts, optional

Mix all together. Pour into greased loaf pan and

bake at 350° for 70 minutes.

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PUMPKIN BREAD This is really delicious!!!!!

4 eggs 3 c. sugar 1 c. vegetable oil 1-2 tsp water 2 tsp. vanilla 2 c. canned pumpkin 3 1/2 c. flour 1 1/2 tsp. salt 2 tsp. baking soda 2 tsp cinnamon 1/2 c. raisins, optional 1 tsp allspice – optional, 1 ½ c. chopped nuts , optional (I used walnuts) Some people like chocolate chips, too

Mix all ingredients in one bowl Divide into 2 - 9"x5"x 2 3/4" pans. Bake at 350° degrees for 50 minutes. Bread will keep fresh and moist for about a week or more, especially if kept in refrigerator. (I used to bake in small metal bowls. Then I’d poke a cinnamon stick in the top like a stem and wrap it as a gift at Thanksgiving time.)

NO-KNEAD FRENCH BREAD

1 –1/2 Tb Kosher salt or 1 T. table salt

1 –1/2 T. yeast (1 packet)

3 c. water, room temp.

6 1/2 c. all purpose flour

Corn meal or Whole wheat flour

to dust the foil or pan, optional

1. Stir together well in a large plastic container

with lid. (don’t knead-Yay!) It will stay in this

bucket for the rest of the time.

2. Let rise 4 hours on counter.

3. Preheat oven to 400°. Put pan or baking stone

in oven.

4. To use: With flour covered hands, take out

half. (DON’T KNEAD or you’ll lose the air.)

Shape gently and place on corn meal covered foil

for lifting.

5. Let rise 40 min.

6. Carefully slide foil to the hot pan.

7. Bake on middle shelf about 30 min.

BEST REFRIGERATOR ROLLS

2 pkg. Dry yeast* 1/2 c. sugar 1/4 c. warm water

2 tsp. salt 1 c. hot water 1/2 c. shortening (or ¼ c. oil)

3 lg. Eggs 4 –1/2 c. all purpose flour Additional butter for rolling into crescents

1.Dissolve yeast in warm water and sugar. Set aside to begin growing. 2. Mix all ingredients, except flour and yeast. Whip well. 3.Add yeast mixture. Whip. 4. Add half flour, Whip. Add remaining flour. Whip as well as you can. 5. Place in large container. Cover and let rise un-til the dough is doubled in bulk, about 1 hour ( * 1/2 hour for quick-rise yeast) 6. Shape into rolls and let rise again for immedi-ate use (it will be sticky and need lots of flour), OR place dough in refrigerator overnight or in freezer for two hours. Now it will be cold enough to han-dle easier. At least 3 hours before using (if refrig-erated or frozen), roll out on floured board. Spread with soft margarine 7. Cut and roll up into crescents. Place on greased tins. Cover with a lightweight towel or cloth and let rise until doubled (about 3 hours if chilled, 1 hour? if room temp).

8. Bake at 400° for 8 – 10 minutes. For cinnamon rolls; roll out flat – spread with but-ter and sprinkle with sugar, brown sugar, cinna-mon, nuts, raisins, etc. Or for orange rolls use butter, sugar and grated orange rind (Only the orange zest, not the white pulp.)

12

SOUP & SALAD

TOMATO SOUP WITH POPCORN

Float popcorn in prepared Cream of Tomato soup a few at a time.

TOMATO SOUP WITH

PEANUT BUTTER

Prepare 1 can of Tomato soup with either water

or milk. When hot pour into 2 bowls. Stir 1 heap-

ing Tb. Peanut Butter into each bowl. Enjoy.

POTATO SOUP WITH

SAUSAGE

• 1/2 lb. sausage, or diced ham

• 1 tsp. oil

• 1/2 c. chopped onion

• 1/2 c. diced carrots

• 4 c. milk

• 1 –1/2 c. instant potatoes, or more for thickness

• 2 Tb. butter

• 1/2 tsp. salt

• 1/8 tsp. pepper Brown sausage in butter. then sauté onions and carrots with the sausage 3-5 min. Add milk, then remaining ingredient.

SWEET CARROT SOUP • 4 carrots, cut in 1” chunks • 2 apples, peeled and chopped • 1 small yellow onion, chopped • 1 cup evaporated milk or yogurt • 3/4 cups *chicken broth or water • 3/4 cups applesauce • 1/4 tsp. salt • 1/4 tsp. black pepper • pinch Thyme, optional

1. Place all in a large pot. Simmer until carrots are soft. 2. Remove from heat and cool about 10 minutes. 3. Puree in blender or food processor. Serve with Garnishes: sour cream or yogurt and paper thin apple slices.

( *Be creative about the broth. You could use

just the liquid off chicken noodle soup.)

BROCCOLI CHEESE SOUP • 1/2 med. onion, chopped

• 1/4 c. butter

• 1/4 c. flour

• 2 c. evaporated milk

• 2 c. water with

• 2 chicken bouillon cubes

• 2- 3 c. broccoli, cut up

• 1 c. shredded carrot

• 1/4 tsp. nutmeg, optional

• 8 oz. shredded cheese

• 1/2 tsp. salt

• pepper to taste

Sauté onion in butter until transparent, add flour

and cook 3-5 min. Add milk and water w. bouillon

cubes. Simmer 20 min.

Add Broccoli and carrots. Simmer on low 20 min.

Puree. (OR, puree half and leave some chunks.)

1 12 c. shredded cheddar cheese

Salt and pepper to taste

TORTILLA SOUP • 4 c. water

• 2-3 chicken breast halves

• 1 ½ c. chopped carrots

• 2 Tb. oil

• 1 whole yellow onion, chopped

• 1 clove garlic or 1 tsp. garlic powder • 1 tsp. Cumin

• 1 can diced tomatoes

• 1/3 c. salsa

• 1 can white beans

• 1 can corn, drained

• 2 Bouillon cubes, optional • ½ Fresh lime juice and zest

• Chips - 5 flour tortillas, CUT IN WEDG-ES. Spray with oil and roast in oven until golden.

1. In large saucepan “Brown” chicken in oil (this makes good flavor) and add onion and garlic. 2. Add 4 c. water and 1 bouillon cube and simmer until chicken is done. 3. Remove chicken and put carrots in the broth. 4. Simmer 15 minutes. 5. In the meantime, dice the chicken. 6. Add chicken, beans, corn, salsa, cumin and lime juice. 7. Add more water and 2nd bouillon cube, if de-sired. Also salt and pepper 8. Serve with: sour cream, cilantro, shredded cheese, chips, etc.

13

CORN CHOWDER

• 1 c. diced ham

• med. onion, chopped

• Tb. butter or oil

• 1/2 c. water

• c. milk

• 2 c. instant potatoes

• 1 can creamed corn. OR put whole kernel corn in food processor or blender and pulse briefly

• 1 can whole kernel corn

• 1/2 tsp. salt

• black pepper 1. Sauté onion and ham in butter, stir in flour to make a paste. 2. Add water and milk. 3. Stir in instant potatoes with a whisk. 4. Puree slightly 1 can of corn, but leave the other one whole. 5. Add corn. 6. Add salt & pepper and simmer 5 min.

BAKED POTATO SOUP • 12 slices bacon, fried

• OR 1 c. diced ham browned in skillet

• 2/3 cup butter

• 2/3 cup all-purpose flour

• 7 cups milk

• 4 large baked potatoes, peeled and cubed

• 4 green onions, chopped

• OR substitute 3 Tb. Finely minced on-ion

• 1 1/4 cups shredded Cheddar cheese

• 1 cup sour cream

• 1 teaspoon salt

• 1 teaspoon ground black pepper

1. Place bacon (or ham) in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. 2. In a stock pot or Dutch oven, melt the butter over medium heat.Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. 3. Stir in potatoes and onions. Bring to a boil, stir ring frequently. 4. Reduce heat, and simmer 10 minutes. 5. Mix in bacon, cheese, sour cream, salt, and pepper. 6. Continue cooking, stirring frequently, until cheese is melted.

CREAM OF BROCCOLI SOUP – GLUTEN FREE

• 1 lg. onion chopped

• 1 med carrot, sliced

• 1 small stalk celery sliced • 11 clove garlic • 3 c. chicken stock

• 1/ c. uncooked rice

• 3 c. chopped broccoli

• 2 c. milk

• 1 tsp salt

1. Combine vegetables and chicken stock in a lg. saucepan and bring to a boil. 2. Add rice, cover and simmer 15-20 min. until rice is tender. 3. Add broccoli, cover and simmer 5 min. 4. Puree in blender or food processor. 5. Return to pan. Add milk and salt.

US SENATE BEAN SOUP

• 3 cans white beans

• 2-3 slices ham, diced

• 1 chopped onion

• 11 Tb. Butter

• Salt and pepper

1. Saute onion in butter and add to beans and

ham in saucepan.

2. Simmer 20 min. may need to add a bit more

water.

Season with salt and pepper as needed.

CREAM OF TUNA

– gravy or soup • 1 can tuna

• 1 can cream of chicken soup or mush-

room (1 can if gravy or 2 cans if soup)

• 1 c. milk

• 1/2 c. frozen green peas, optional

Mix all ingredients and heat in saucepan.

Serve over Buttered Toast

Also, good over rice or noodles.

14

UNDER-THE-SEA

PEAR SALAD • 1 can pear halves

• 1 (3oz) pkg. lime gelatin

• 1 Tb. lemon juice

• 1 c. boiling water

• 1 -1/2 c. cottage cheese

• 1/4 tsp. salt

• 1/8 tsp. ginger

1. Drain pears, reserving ¾ cup of the liquid.

2. Coarsely chop pears and set aside.(You can also leave them whole, like big fish.)

3. Dissolve lime gelatin and salt in boiling water.

4. Add pear syrup and lemon juice.

5. Measure 1 -1/4 c. into a loaf pan or round jello mold.

6. Chill until set but not hard – about 1 hour

7. Meanwhile, drain cottage cheese as much as possible and put in a blender or food processor.

8. Puree cheese and add ginger and remaining lime gelatin. Stir in pears, but don’t grind them up

9. Carefully spoon this “white” jello over the green part.

10.Refrigerate until firm (4 hours).

11.Unmold and turn upside down so the “green water” is on top.

CARROT SALAD

• 3 carrots shredded, (about 2 cups)

• 3 Tb. salad dressing

• 1 tsp. sugar

• 1/8 tsp. cinnamon, optional

• 3 Tb. raisins

Mix all together and refrigerate until ready to eat.

FESTIVE CRANBERRY JELLO

• 1 c. boiling water

• 1 pkg. raspberry gelatin

• 1 c. cranberry sauce

• 2 6oz. vanilla yogurt

• Mint leaves, optional garnish

1. Dissolve gelatin in boiling water.

2. Stir in cranberry sauce until smooth.

3. Pour into a loaf pan or square dish.

4. Chill until firm – 3 hours.

5. Cut in squares and top each with a dollop of

yogurt and a mint leaf.

MEXICAN PASTA SALAD • 2 c. cooked macaroni

ADD:

• 1 can corn, drained + rinsed

• 1 can black beans, drained

• 1 c. fresh tomatoes, chopped

• or can of diced tomatoes, drained

• Salt and pepper

• ½ c, shredded cheddar cheese

Garnish with cilantro

Mix salad dressing, salsa and onion.

• ½ c salad dressing mixed with:

• ¼ c. salsa and

• ¼ c. minced onion

Combine with remaining ingredients.

APPLE CHEDDAR GRILLED

CHEESE SANDWICHES

• 8 slices bread or raisin bread

• 1 peeled apple sliced into circles, ¼”

thick

• Raisins

• Cinnamon sugar

• slices of cheddar cheese

Spread slice of bread with butter..

Into each sandwich place cheese slice, apple

slice and sprinkle with raisins and cinnamon

sugar. Close sandwiches and grill, butter

side out, until golden.

GRILLED HAM SANDWICH • Sliced Ham

• Mayonnaise

• Mustard

• Sliced Tomato

• Bread

• Sliced Cheese

Layer all ingredients in sandwich and grill in skil-

let.

TUNA SALAD SANDWICH 1 can tuna, flaked apart 4 Tb. salad dressing 1/2 c. finely chopped celery 1 tsp. sweet pickle relish

Mix all together. Makes 3 sandwiches.

15

SWEET CHICKEN SALAD

SANDWICHES • 2 c. cooked chicken breast, shredded

• 3/4 c. salad dressing (mayonnaise)

• 1/3 c. chopped apple, not peeled

• 3 Tb. finely minced onion

• 1 Tb. brown sugar

• 1/2 tsp. garlic powder, optional • Chopped nuts, optional • Pinch of salt

• Pinch of pepper

Mix all ingredients well. Serve over lettuce leaves

or in sandwiches.

APPLE & BEET SLAW beautiful

• 4-5 red delicious apples, shredded or

diced

• ¼ c. dried cranberries or raisins

• ½ c. salad dressing

• 2 Tb. Sugar

• 1 tsp. vinegar

• ½ tsp cinnamon, optional

• 1 c. fresh beets shredded or cabbage

shredded

Mix salad dressing, vinegar, sugar and cinna-

mon.

Stir into apples, cabbage or beets and raisins.

BROCCOLI SALAD

• 5 cups of fresh broccoli, cut in small

pieces

• 10-12 slices of bacon, fried crisp, cut into small pieces

• 3/4 cup raisins or dried cranberries, or

other

• 1/2 cup chopped celery

• 1/4 cup chopped onion

• 1/2 cup sunflower seeds or pumpkin seeds

• Combine all.

• Dressing

• 1/2 cup mayonnaise

• 2 T. sugar

• 1 tsp. cider vinegar

• Blend until smooth, pour over salad.

BASIC POTATO SALAD

• 2 lb. potatoes, peeked and

• cut into 3/4 inch cubes

• 1-1/2 tsp. salt

• 3 Tb. dill pickle juice plus 1/4 c. Finely

chopped dills

• 1 Tb. yellow mustard

• 1/4 tsp. pepper

• 1/2 c. chopped celery

• 1/2 c. salad dressing

• 1/4 c. sour cream

• 1/2 onion, chopped finely

• 2 hard– cooked eggs, peeled and

diced,

Optional

Boil potatoes in water and 1 tsp. salt. Drain

well. Mix remaining ingredients, except

eggs, in a large bowl. Stir in potatoes.

Chill. Fold in eggs just before serving.

PLAIN OLD SALAD

• Wash and chop a few lettuce leaves.

• Dice tomatoes.

PLAIN OLD DRESSING • 1/2 c. salad dressing

• 2 Tb. catsup

Mix.

CAL-MEX SALAD • 1 c. broccoli flowerets

• 1 Tb. sliced onion

• 2 Diced Tomatoes

• 1/4 c. shredded cheddar cheese

• Salsa dressing

1. Bring a small pan of water to a boil and sub-

merge broccoli for about 10 seconds—or

microwave

Place quickly in iced water.

2. Place tomatoes, onion, broccoli and cheese

in a large bowl.

3. Pour Salsa Dressing OR Italian Dressing

over all and toss.

SALSA DRESSING • 1/2 c. salsa

• 2 Tb. vinegar

• 1 Tb. sugar

• 4 Tb. oil

Shake together.

16

MAIN DISHES

HAWAIIAN STYLE CHILI • 2 cups cooked white rice

• 1 can chili

• 1 c. chopped tomato

• 1 c. chopped iceberg lettuce

• 1/2 c. shredded cheddar cheese

Divide rice between two bowls. Top with chili, let-

tuce, tomato and cheese.

BEANS N’ FRANKS • 1 pkg. Franks, cut bite-sized

• 2 cans Pork and Beans

• 3 Tb. minced onion, optional

Fry franks ‘til dk.brown. Mix all together and heat.

CHILI DOG CASSEROLE • 2 15 oz. Can chili with beans

• 1 Pkg. Hot Dogs (10 in pkg.)

• 10 8-inch flour tortillas

• 8 oz. Shredded mild cheddar cheese

• Mustard & catsup, optional

1. Spoon one can chili into a 13x9 inch pan. 2. Roll up hot dogs inside tortillas. (Put some cheese and a tiny bit of mustard and catsup in the tortilla with the hot dog, if desired.) 3. Line up in a baking dish, seam side down. Top with remaining can chili and cheese. 4, Cover with foil. Bake in preheated 425° oven 30 minutes. Garnish with chopped lettuce and tomatoes.

BEEF TACO CASSEROLE • 1lb. Ground beef, browned;

• OR 1 can Beef Chunks or 1 can Chili • 1 can Cream of Tomato Soup

• 1 cup Salsa

• 1/2 cup milk

• 6 8-inch flour or corn tortillas,

• torn or cut into 1 in. pieces

• 1 cup shredded Cheddar

1. In skillet over medium-high heat, brown the beef, stirring to separate meat. Pour off fat 2. Add soup, salsa, milk, tortillas and HALF the cheese. Spoon into 2-qt. baking dish. 3. COVER and bake at 375°, 30 min. 4. Sprinkle with remaining cheese. Garnish with chopped lettuce, tomatoes and cheese. (If you don’t have tortillas, this will work with pre-cooked macaroni.) You might also spray with oil and oven toast some

of the torn pieces of tortilla for crunch.

PULLED PORK BUNS - Crockpot

• (2 pound) pork roast

• 1 can root beer • 1 can -15 oz. tomato sauce

• 1/2 c. chopped onion

• 2 Tb. brown sugar

• 1/4 tsp black pepper

• 1/2 tsp. salt

8 hamburger buns, split and lightly toasted 1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easi-ly, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns. 2. Barbeque Sauce: Saute onion in 2 Tb. oil. Add gravy mix, then everything else. Simmer until bubbly. OR use your favorite barbeque sauce 1/4 C. onion, chopped 2 Tb. oil 1 14 oz. can tomato sauce 4 Tb. brown sugar 2 Tb. brown gravy mix 1 Tb. cup vinegar 1 tsp. honey 1/2 tsp salt 1/2 tsp mustard 1/2 tsp. pepper

EASIEST SOFT TACOS • 1 lb. ground beef, browned in 1 tsp. oil

• 2 Tb. flour or 2 Tb. brown gravy mix

• 1/2 c. salsa

• Salt & pepper to taste

• Sour cream, chopped lettuce,

• chopped tomatoes

• Shredded cheddar cheese

• 5 tortillas

1. Brown meat in oil. Get it really brown for flavor!

2. Stir in flour or gravy mix.

3. Add salsa to the meat

4. Fill tortillas and add cheese, lettuce etc.

More salsa on top if desired.

SHEPHERD’S PIE • 1/2 lb. ground beef, browned

• 1 Tb oil

• 1/2 c. chopped onion

• 1 Tb flour – stir into browned meat mixture.

• Add: 1 can green beans

• 1 can tomato soup, or mushroom soup

Mix all and place in casserole dish Make 2 cups mashed potatoes according to directions. Spread over meat mixture. Heat in oven until po-tatoes are toasted.

17

“CHICKEN SALSA”

CROCKPOT • 1 bag frozen boneless, skinless chick-

en breasts (3 lb.)

• 1 can black beans with liquid

• 2/3 of large bottle of salsa

• 1 sliced onion

• 1 tsp. salt

Put all ingredients in crockpot and cook on high 4-5 hours. Shred and use for tacos, enchiladas, quesadillas, etc.

CREAMY CHICKEN ENCHILADAS

• 2-1/2 cups chopped cooked chicken ( you can use leftovers from the “chicken salsa” above)

• 1 can cream of chicken soup

• 2 c. Shredded Cheese, divided

• 1 c. Sour Cream, divided

• 1/4 cup chopped cilantro, divided

• 3 Tb.. minced onion

• 1/2 c. black beans, drained, optional

• 1 small can green enchilada sauce,

• Or substitute red salsa • 12 flour tortillas (8 inch)

1. Mix soup, sour cream, enchilada sauce (or sal sa) and 3 Tbsp. cilantro until well blended. 2. Divide this sauce in half. To one half add chick en, onion, beans and 1 c. cheese. 3. Spoon the chicken mixture down the center of each tortilla. 4.Roll up and place, seam side down, in a greased baking dish, 5. Top with remaining sauce and cheese. 6. Bake 25 min. at 350° or until hot and bubbly. Serve with sour cream, salsa, avocado, chopped lettuce and chopped tomatoes on the side.

QUICK BURRITOS 4 flour tortillas

• 1/2 c. cooked rice

• 1/2 c. shredded cooked

chicken

• 1 tsp minced onion

• 1/2 c. shredded cheddar cheese

• 4 Tb. salsa

• 4 Tb. sour cream

1. Mix all filling ingredients together. 2. Place a lg. spoonful on each tortilla – using all. 3. Fold over one side, then the two ends. 4. Continue rolling up. 5. Eat as is or fry in a skillet. Wrap in plastic to save.

PORCUPINE MEATBALLS • 1 lb. ground beef

• 1/4 c. rice, uncooked

• 1 slightly beaten egg

• 1 Tb. snipped parsley

• 2 Tb finely chopped onion

• 1/4 tsp. Garlic pdr., optional • 1/2 tsp salt

• 1/8 tsp pepper

• 1 can tomato soup

• 1 tsp. worchestershire, optional

1. Combine meat, rice, egg, parsley, onion, salt

and pepper thoroughly.

2. Shape into 20 small balls and place in skillet.

3. Mix remaining soup, water and worchester-

shire and pour it over the meatballs.

4. Bring to a boil; reduce heat, cover and simmer

35-40 minutes, stirring often.

Or bake at 350° – 1 hr 10 min.

SAUSAGE RICE CASSEROLE

• 1 lb. sausage

• 1/2 c. chopped onion

• 1/3c. chopped green pepper, optional • 1 can chicken noodle soup

• 1 can cream of mushroom soup

• 1 cup minute rice

1. Brown the sausage. 2. Add onion and green pepper and onion. 3. Combine all in casserole dish. 4. Bake 350° - 45 min. Add ¼ c. slivered almonds the last 15 minutes.

SOUPER CHICKEN RICE • 1 can Cream of Chicken Soup

• OR 1 can Cream of Mushroom Soup

• 1 can water

• 1 cup uncooked regular white rice

• 1/2 c. chopped onion

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 1/2 tsp. paprika, optional • 4 skinless, boneless chicken breast

halves

1. In 2-qt. flat baking dish mix soup, water, rice, onion and pepper. 2. Place chicken on rice mixture. 3. Sprinkle with paprika and pepper. 4. COVER.& Bake at 375° F, 45 min. or until chicken and rice are done. Serves 4

18

BAKED TOMATO MACARONI AND CHEESE

I love the tomato in this! • 1 lb. macaroni

• 1 can cream of tomato soup ( Can also use 1 can diced tomatoes.)

• 1 –1/4 c. milk • 3 c. shredded cheddar cheese • 8 Tb. butter, divided • 1/2 c. bread crumbs

Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with butter. Bake for 45 minutes at 350° or until golden brown and bubbly.

MACARONI MUFFINS

If you like the idea of making little muffins from macaroni, here’s how: Spray the muffin tins with oil. Place 2 tsp. of shredded cheese in them. Spoon macaroni and cheese into the cup filling to the top. Sprinkle with more cheese and crumbled bacon, if desired. Bake at 350° for about 15 min.

COMFORTING TUNA NOODLE CASSEROLE

• 1 can cream of chicken soup

• 1/2 cup mayonnaise

• 1/4 cup milk

• 1/2 cup diced yellow onion

• 1/2 cup diced celery, optional

• 6 ounces tuna*

• 6 ounces cooked ribbon pasta

• 1/4 cup shredded cheddar cheese

• salt and pepper

• Topping:

• 1 c. bread crumbs

• 3 Tb. melted butter

1. Mix all together except tuna. 2. Then fold tuna in carefully. Turn into baking dish. 3. Mix butter with bread crumbs and sprin-kle over the casserole. 4. Bake at 375° for 40 min. until golden. In the 50s they sprinkled crushed potato chips on this.

*Substitute canned turkey chunks if desired.

Mom’s tip: “When boiling chicken add an onion for a better aroma.”

CHEESEBURGER PIE

• 1 lb. hamburger

• 1 onion chopped

• 1Tb. oil

• ½ tsp. salt

• Brown gravy mix, optional

• 1 c. shredded cheddar cheese

• ½ c. pancake mix

• 1 Tb. melted butter

• 1 c. milk

• 2 eggs

• 2 sliced tomatoes

• 1 egg

Brown hamburger and onion in oil. Stir in salt and

brown gravy mix. Pour into pie pan or small bak-

ing dish. Sprinkle 1/2 of the cheese on top.

Combine pancake mix, butter, milk and eggs.

Pour over the meat in the pan. Arrange tomato

slices over the top. Sprinkle with remaining ½ c.

Cheese. Beat 1 egg in a dish with 1 Tb. water.

Pour it over the cheese and tomatoes. Sprinkle

with salt and pepper. Bake at 400° for 20

minutes.

Serve with Catsup, lettuce, tomatoes, mustard,

pickles, potato chips etc.

NO PEEK STEW - Crockpot -

so easy and delicious • 2 lb. Stew meat

• 1 c. ginger ale • 1 pkg. Dry onion soup • 1 can cream of mushroom soup

• 1 jar mushrooms, optional

• Optional vegetables

Combine in crock pot. Cook on high 3 hours.

Don’t peek! Serve over rice or noodles or pota-

toes.

BEEF STROGANOFF • Egg noodles prepared as pkg. directs

• 1 can beef chunks, break up pieces

• OR, use 1 lb. ground beef, browned

• 1 can cream of mushroom soup

• 1/2 onion sliced and sauted

• Salt and pepper

• 1/2 tsp paprika, optional

• 2 Tb. Flour

• 1/2 c. milk

• 1 c. sour cream

Sauté onions in 3 Tb. Butter or oil. Add flour and

make a roux. Add browned or canned meat, then

milk and soup. Cook gently 10 minutes. Stir in

sour cream, but do not boil after it is added.

Serve over hot noodles or rice.

19

MILLION $ SPAGHETTI

• 7 oz. pkg. Spaghetti noodles or

Ribbon Pasta

• 1 tsp. butter

• 1 lbs. ground beef

• 1/2 lb. sausage

• 1/3 c. onion

• 1 tsp. minced green pepper, optional • salt and pepper • 1 can tomato sauce

• 1 c. sour cream

• 1 c. cottage cheese

• 1/2 c. shredded cheese

• 2 tsp. melted butter 1. Cook spaghetti noodles and drain. 2. Sauté beef and sausage in butter until brown, then onions, green peppers, salt, pepper and tomato sauce. Remove from heat. 3.Combine cheeses and sour cream. 4. Using a 2-quart casserole dish, spread half of spaghetti noodles, cover with 1/2 cheese Sauce. 5. Next cover with 1/2 of the meat sauce and add remaining noodles to the top. 6. Pour melted butter over spaghetti noodles then spread remaining meat sauce, then cheese sauce over the top. 7. Sprinkle with shredded cheese 8. Bake at 325-350° for about 30 minutes.

CROCK POT CHALUPA • 1 lb. dry Pinto Beans (2 -1/2 c.)

• 2-3 lb. Pork roast

• 7 cups water

• 1/2 c. dried onions • 2 cloves garlic, minced (1/2 tsp. Powder)

• 1 Tb. Salt

• 2 Tb. Chili powder • 1 Tb. Cumin • 1 tsp. Oregano • 1 can chopped green chilies • Corn chips, tomatoes, sour cream, avocados

& onions for garnish. 1. Add all ingredients to crock pot. You don’t need to soak the beans first. 2. Cook on high at least 8 hours until beans are

tender, and roast falls apart. 3. Before serving, shred meat and return to pot. 4. Serve in soup bowls. Add chips, cheese, toma-

toes, sour cream, avocados, onions, etc.

Mom’s SWISS STEAK • 4-6 1/2” thick slices beef or round steak

• 1 -15oz can tomato sauce

• 1 can water

2. Season both sides with salt and pepper. 3. Dredge in flour and fry in oil until golden.

4. Place them in a heavy saucepan or fry pan. 5. 1- 14 oz can tomato sauce and 1 can water. 6. Cover and simmer 2-3 hours on low. Or use a

crock pot on Low 3 hours.

MOCK CHICKEN AND DRESSING CASSEROLE

• 1 lb. hamburger • 3 c. dry bread crumbs or stuffing

• 1 egg, beaten

• 1 c. milk

• 1 onion

• ½ tsp. Sage, optional • 1 can chicken noodle soup

• Salt & pepper Mix all together lightly and turn into buttered casserole dish. Bake 325° for 45 min.

CHICKEN BROCCOLI DIVAN

• 4c. cooked broccoli florets

• 2 c. cubed chicken breast or Turkey Chunks

• 2 cans Cream of Chicken Soup

• 1 c. salad dressing

• 1/2 c. shredded Cheddar cheese Optional additions:

• 1/2 tsp curry powder

• 1/2 c. sour cream

• 1 c. plain dry bread crumbs

• 2 Tb. butter, melted 1. Place the broccoli and chicken into a small baking dish. 2. Mix soup and salad dressing and pour the soup mixture over the broccoli and chicken. 3. Sprinkle with the cheese. 4. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese. 5. Bake at 450°F. for 20 minutes or until the chicken mixture is hot. Serve over rice.

MEATLOAF TWINS

Meat loaves: • 3 lb. ground beef • 1 lg. onion, chopped • 5 slices bread, crumbled • 3 eggs • 1/4 c. horseradish, optional • 1 Tb. Salt • 1 Tb. Mustard

Topping: • 1/2 c. brown sugar • 1 c. catsup • 1 tsp nutmeg, optional • 4 tsp prepared mustard

1. In a lg. bowl, combine meat ingredients. 2. Divide into 2 loaf pans.

3. Combine topping ingred. and pour over meat.

3. Bake 1 hr. Drain fat off loaves. Serves 12.

20

AUTHENTIC ISLAND STYLE

PULLED PORK • 1/2 head cabbage

• 1 large pork roast, shoulder or butt

• 1/2 bottle 2-0z. Wrights liquid smoke

• 1 Tb. rock salt or sea salt

• 8-12 cloves garlic, minced

• 1 c. water

1. Spread all cabbage leaves over bottom of crockpot. Add water. 2. Place roast on top. 3. Combine liquid smoke and garlic. Spread over meat Sprinkle with salt. 4. Cover tightly with foil. Put lid on and cook on low 12 hours.

HOLIDAY ROAST PORK CROCKPOT

• 1 onion, sliced

• 1 5-6 lb. pork roast

• 1 tsp salt

• 1/8 tsp. pepper

• 1/2 can cranberry sauce

• 2 tsp. grated orange zest, if desired

• 2 Tb. brown sugar

• 1/2 - 1 c. water, use extra to prevent

• burning if your crockpot does that. Sauce:

• 1/3 c. water

• 1/2 can cranberry sauce

• 1/4 c. chopped onion

• Butter

• 1/2 tsp. orange zest

• 1 Tb, brown sugar

• Drippings from bottom of pan

1. Grease a slow cooker with cooking spray. Place onions in bottom of cooker.

2. Rub pork with and salt and pepper and brown sugar. Place on top of onions.

3. Dilute cranberry sauce & orange zest with ½ c. water. Pour over roast.

4. Cover and cook on high for 6-7 hours or low for 9-10 or until meat pulls apart easily with a fork. Remove from crockpot, let cool 5 min. and slice meat. Remove any large pieces of fat.

Sauce: In a small saucepan, sauté ¼ c. chopped onions in a little butter. Pour the drippings into the saucepan. Add the other ½ can of cranberry sauce, 1 chicken bouillon cube, and 1 Tb. corn-starch mixed with 1/3 c. water. Boil 2 min. until clear and thickened. Spoon a little over the sliced meat and serve the rest on the side.

Variation: This can also be done in the oven, wrapped in foil, or in a large covered pot on the stove.

HOLIDAY HAM SLICES

You must be careful not to heat ham too long

or it will become dry and tough. Remember,

it doesn’t need to be cooked, just warmed

up. Leaving it in a crockpot a long time is not

good.

HONEY HAM GLAZE (This is enough glaze for a whole ham.

• 1 cup white granulated sugar

• 1 c. brown sugar 1 teaspoon onion powder 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground clove 1/2 teaspoon paprika, optional 2 to 4 Tablespoons water, apple juice

• or orange juice are also good.

1. Combine the ingredients in a sauce pan. Add enough water until you get a thick syrup (about 2 to 4 Tablespoons). Bring the syrup to a boil on the stove top. Boil for 1 minute.

2. Place ham in oven and broil at 450° for 1 to 3 minutes until syrup starts to bubble. Be careful it can burn quickly.

3. Arrange ham slices in a large baking dish. You can put slices of apple between if you want to make it look festive. Pour glaze over the slices, making sure some gets in between. You won’t need all this glaze, so save some for another day.

You can decorate with bits of cranberry or apple.

CRISPY CHICKEN • 4-5 pieces cut up chicken; legs, breasts, etc.

• 1/2 c.melted seasoned with garlic powder to taste

• 2 c. rice crispys, crushed. or use corn flakes

or bread crumbs. (Place in a plastic bag and roll with glass or rolling pin.) 1. Line baking pan with foil. 2. Dip each piece of cold chicken in margarine,

then in crushed rice crispys. 3. Place on foil. 4. Bake 1 hour at 350º or until done.

21

SIDE DISHES

NACHO CHEESE SAUCE

• 1 can cream of chicken soup

• 2 c. shredded cheddar cheese

• 1/2 c. salsa

• Hot pepper sauce, if desired.

Heat together and thin with milk if needed.

Use as sauce for Broccoli or Cauliflower.

CHEESY INSTANT POTATOES

• 2 c. instant potatoes

• 1/4 c. minced onion

• 2/3 c. cottage cheese

• 1/4 c. shredded cheddar cheese

1. Make potatoes according to instructions.

2. Sauté onions in 2 Tb. Butter.

3. Fold onions and cheeses into the potatoes.

4. Sprinkle with black pepper.

LOADED BAKED POTATO

• A large potato

Fill as you like with the following:

• 1 pat butter

• Salt and pepper

• Deseret Chili

• Shredded cheddar cheese

• Sour cream

• Cooked broccoli

• Diced and fried ham or bacon

1. Bake potato in oven or microwave. 2. When done, cut crosswise and lengthwise and push in from ends to open up the potato slightly. Add butter and salt & pepper first, then other things as desired.

REFRIED BEANS

• 2 c. pinto beans, rinsed and

• sorted for rocks

• 1 tsp. garlic powder • 1 T. shortening or oil

• 1 small onion

• Salt to taste

• Cumin and oregano; optional

Place beans in crockpot. Fill with hot water until crock pot is 3/4 full. Cook beans until tender, about 4 hours on high. Add more water if needed.

In a saucepan, sauté onion in shortening or oil. Mash beans and add with garlic powder, salt and other spices to taste.

TRADITIONAL GREEN BEAN

CASSEROLE

• 1 can Cream of Mushroom soup

• ¼ c. milk

• 2 cans green beans, drained.

• 1 Tb. Worchestershire sauce,optional

• 2 Tb. Slivered almonds , optional

Place beans in baking dish:

1. Combine soup, worchestershire and milk.

2. Pour mushroom sauce over the beans.

3. Top with 1 c. French fried onions OR

• 1 c. Bread crumbs tossed in

• 4 Tb. melted butter.

4. Bake 15 minutes at 300°.

BROCCOLI AND CARROTS

A LA BYU HAWAII

• 3 c. water in saucepan with ½ tsp. salt

• 2 cups Sliced carrots or baby carrots

• 1 large head broccoli cut in bite-sized pieces

1. Cook carrots 5 min.

2. Then add broccoli and cover with a lid

and cook 3 more minutes. Drain.

3. When done cut pats of butter and place

on vegetables to melt.

4. Gently toss.

FRESH CANDIED YAMS

• 6 Yams, pricked and baked in microwave for

8 min. or until soft. Remove and cool.

• ¼ c. butter

• ½ c. brown sugar

• ½ c. rolled oats

• Cinnamon, optional

• 3 apples, quartered, optional

1. Peel potatoes and cut into large chunks. Put

in baking dish.

2. Melt butter and mix with brown sugar and

rolled oats (and cinnamon, if desired).

3. Sprinkle over the potatoes and Bake at 350°

22

CHEESY CORN & BEANS • 1 can corn, drained

• 1 can black beans

• 2/3 c. shredded cheddar cheese

• 1/2c. sour cream

Stir all together and warm in oven or skillet.

TWICE BAKED POTATOES

Scrub 6 lg. Idaho potatoes. Rub shortening thinly

on the outside. Bake at 400° until. Done.

Cut potatoes in half and carefully scoop out the flesh, keeping the skins intact. Place on baking sheet.

• Potato flesh • 1/4 c.butter

• 1 c. sour cream

• 1/2 c. cottage cheese, drained

• 2 c. shredded cheddar cheese

• 1/4 c. minced onion.

• Salt & pepper

• Ham or bacon, optional

1. Mssh (Or use a food processer) to blend the

first 4 ingredients. After mixing stir in 1 -1/2 c.

shredded cheese, onion, and salt & pepper.

2. Mound the filling back into the potato skins.

Top with additional shredded cheese and bits of

bacon or ham.

3. Bake at 400° until toasted on top.

WONDERFUL CORN PUD-

DING (Pictured on cover.)

• 1 can whole kernal corn, undrained

• 1 can creamed corn (or substitute

• 1 can kernel corn drained with

• 1/4 c. canned milk put in blender

• for a few pulses.)

• 1 box jiffy corn muffin mix

• 2 eggs

• 1/2 c. diced onion

• 1/4 lb. mild cheddar cheese, shredded

• optional ideas; chopped bell pepper, chiles, etc.

• 1/2 c. butter melted in pan. 1. Melt ½ c. butter and pour into baking dish. 2. Sauté onion ( and peppers if desired) in 2 Tb. margarine until transparent. 3. Mix first six ingredients together and pour into the 8x8” pan over the melted butter. 4. Fold margarine over the edges slightly. 5. Bake 45 min. at 350° OR 20 min. in micro-wave. Cook longer for a double batch.

FUNERAL POTATOES

• 4 lg. potatoes (5 cups) cubed and

boiled ‘til done (Or substitute 1-28 oz. bag frozen hash browns)

• 1 can cream of chicken soup

• 1/2 c. sour cream

• 4 oz. cream cheese or ¼ c. milk

• 1 c. cheddar cheese, grated

• 3 Tb. Chopped green onions

• or minced yellow onion

• 2 Tb melted butter, optional

1. In medium sauce pan mix chicken soup, sour

cream until smooth and creamy.

2. Add cheese (and butter if using) and stir until

melted.

3. Add potatoes and stir well to combine. 4. Pour into a deep 9"x9" casserole dish (greased).

5. Bake for 1 hour at 350° until bubbly.

CARROT CASSEROLE

• 2 lbs. carrots cooked and processed

in blender with;

• 1/2 C. milk

• 1/2 C. sugar

• 1/3 C. butter, melted

• 2 eggs beaten

• 1 t. vanilla extract

• 2 Tb. flour

• Topping:

• 2/3 C. packed brown sugar

• 1/3 C. flour

• 2 T. cold butter

• 2/3 C. *chopped pecans, optional

• 2/3 C. *flaked coconut, optional 1. Combine the first 7 ingredients and place in a greased 1 1/2 qt. casserole. 2. Combine brown sugar and flour and cut in butter till crumbly. 3. Stir in nuts and coconut. Sprinkle over carrot mixture. 4. Bake uncovered at 350º for 30 minutes or till heated through. Serves 6-8 * Substitute apple crisp topping for nuts and co-

conut.

ZUCCHINI & ONION

STIR-FRY • 1 small onion cut in large cubes

• 2-3 zucchini, cubed into 1” pieces.

• 3 Tb. butter

• Spicy Seasoned salt

• salt & pepper to taste

Sauté onion and zucchini in skillet until tender.

While cooking sprinkle with seasonings.

23

COOKIES & BARS

DELICATE SUGAR COOKIES

• 1 c. granulated sugar

• 1 c. powdered sugar

• 1 c. butter

• 1 c. oil

• 2 eggs

• 1 tsp salt

• 1 tsp, *soda

• 1 tsp. *cream of tarter

*Substitute 2 tsp. baking powder for the soda and cream of tartar

• 2 tsp. vanilla

• 1 tsp. almond Ext., optional

• 4 ½ c. flour

1.Cream sugars, oil and butter. 2.Add everything but the flour. 3.Add flour, mixing gradually. Chill or use right away. 4.Roll into small balls. Press flat with the

bottom of a glass dipped in granulat-ed sugar.

5.Bake at 325° for 10 min. until slightly golden around edges.

These are very tender cookies. Lemon variation: Add juice and rind of 1 lemon, ½ tsp lemon extract. Increase dry amounts to 1 ½ c. powdered sugar and 5 ½ c. flour

PANCAKE MIX CHOCOLATE CHIP COOKIES

• 1/2 cup brown sugar

• ½ c. white sugar

• 1/2 cup shortening

• 3 tablespoon milk

• 1 tablespoon vanilla extract

• 1 egg (or 1/4 banana, this is great for people allergic to eggs)

• 3 cup pancake mix

• 1 cup semi-sweet chocolate chips

Combine sugars, shortening until fluffy. Add liq-

uid ingredients. Finally add dry ingredients, tak-

ing care not to stir too much. Drop by spoonful

onto a greased cookie sheet. Bake a 350ᵒ for 8-

10 min.

CAKE MIX COOKIES

• 1 Deseret CHOCOLATE OR YELLOW Cake Mix

• 1/3 c. oil

• 1 tsp. vanilla

• 2 eggs

• ¼ cup sugar

• 1 c. chocolate chips or nuts, optional Preheat oven to 350° F In lg. bowl mix cake mix, oil, vanilla, and eggs with spoon. Refrigerate 15-30 minutes. Shape into 1 -inch balls; roll in sugar, Place on ungreased baking sheets, about 2 inches apart. Bake 9-11 min. Cool 1 minute and remove from sheet.

SNICKERDOODLES • 1 ¾ c. sugar

• ½ c. butter or margarine, softened

• ½ c. shortening

• 2 eggs

• 2 ¾ c. all-purpose or whole wheat*

• 2 tsp. *cream of tartar - see below

• 1 tsp. *baking soda

• ¼ tsp. salt

• ¼ c. sugar

• 2 tsp. ground cinnamon

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Heat oven to 400ºF Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Heat oven to 400ºF. *Substitute 2 tsp. baking powder for the soda and cream of tartar

CHEWY OATMEAL COOKIES

• 1 c. butter, or shortening • 2 c. brown sugar • 2 eggs • 1 tsp. vanilla • 1 ½ c. flour (can use ½ whole wheat flour) • ½ tsp. salt • 1 tsp. soda • 3 c. rolled oats • ¾ c. pecans, optional Mix the first 7 items together, then add oatmeal and pecans. Shape into balls and bake on a greased cookie sheet at 350° for 10 min. Leave on pan 2-3 minutes before removing.

24

APPLE OATMEAL COOKIES • 1/2 c. shortening

• 1/2 c. granulated sugar

• 1 c. brown sugar

• 2 eggs

• 1 tsp. vanilla

• 1 –3/4 c. flour

• 1/2 rolled oats

• 1/2 tsp baking soda

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 c. apples, finely chopped

• ½ c. chopped nuts, optional

1. Cream shortening and sugar. Add eggs and mix well. Add vanilla, dry ingredients, apples and nuts. 2. Drop from spoon and bake at 350 for 10 min. 2.

DOUBLE FUDGE BROWNIES • 1 pkg. Deseret Instant Chocolate mix

• 2 c. milk

• 1 package chocolate cake mix

• 1 c. Nuts or chocolate chips, optional 1. Prepare pudding, then stir in the cake mix.

Sprinkle chips or nuts on top if desired. 2. Pour into greased baking pan 11x15” (sponge cake pan with sides.) 3. Bake at 350° F for 30-35 minutes. Do not over-bake.

OATMEAL CHOCOLATE BARS

You will never be sorry when you make this. I got this recipe from a friend when I was first married and have loved it ever since. Crust: 2 c. packed brown sugar

• 2 eggs

• 1 c. butter

• 1 tsp. vanilla

• 2 1/2 c. flour

• 1 tsp soda

• 1/2 tsp. salt

• 3 c. quick oats

Filling: 12 oz. (2c.) choc. chips 1 can sweetened condensed milk (14 oz.) or

Make your own In Odds & Ends section • 2 T butter

• 1 tsp vanilla

• 1/2 tsp vanilla

• 1 c. chopped nuts Spread 2/3 of crust into greased jelly roll pan, spread filling over it and scatter remaining bits of crust over the top. Bake at 350° for 25-30 minutes For gluten free flour and gluten free oats, add 1 more egg.

HERSHEY’S 5 MIN BROWNIES

• 3/4c. cocoa

• 2 c. sugar

• 1/2 tsp. baking soda

• 2 eggs

• 2/3 c. vegetable oil

• 1 –1/2 c. flour

• 1/2 c. boiling water

• 1 tsp. vanilla

• 1/4 tsp. salt

1. Stir cocoa and baking soda in mixing bowl. 2, Blend in 1/3 c. oil. 3. Add boiling water; stir until mixture thickens. 4. Stir in sugar, eggs and remaining 1/3 c. oil; stir until smooth. 5. Add flour, vanilla and salt, blend completely. 6. Pour into lightly greased pan (13x9). Bake at 350° for 35 min.

BANANA BREAD BARS • 1 –1/2 c. sugar

• 1 c. sour cream

• ½ c, butter, softened

• 2 eggs

• 1 –3/4 c. ripe bananas mashed (3?)

• 1 tsp soda

• 3/4 tsp. salt

• 2 tsp. vanilla

• 2 c. flour

Heat oven to 350°. Grease 9x13” cake pan.

In a large bowl, beat together sugar, sour cream,

butter and eggs until creamy. Blend in bananas

and vanilla. Add flour, baking soda, salt and

blend for 1 minute.

Spread batter evenly into pan. Bake 20-25 min. or

until golden brown. Frost with browned butter

frosting.

Browned Butter Frosting

• 1/2 c. butter

• 4 c. icing sugar

• 1 -1/2 tsp vanilla

• 3 TB. Milk

Heat butter in a large skillet over medium heat

until boiling. Let the butter turn a delicate brown

and remove immediately from heat.

Add vanilla and milk, then powdered sugar.

Whisk together until smooth. (It should be thicker

than a glaze but thinner than frosting. Add a few

drops more milk if needed.) Spread frosting over

warm bars.

25

BUTTERSCOTCH BROWNIES • ½ c. butter

• 2 c. lt. brown sugar

• 2 eggs

• 1 1/2 c. flour

• 2 tsp. baking powder

• 1 tsp. vanilla

• 1 c. nuts

• ½ - 1 c. choc. Chips

MELT !!!! butter. Cool slightly. Add sugar, eggs et al. Spread in greased 9x13” pan. Sprinkle top with chips Bake at 350° for 20-25 min.

SCOTTISH SHORTBREAD COOKIES

• 1 c. butter

• ½ c. sugar

• 2 ½ c. flour Mix these with your hands. Refrigerate 15 min. Roll out on a floured board to ¼ in. thickness. Cut in diamonds. Prick each and place on ungreased baking sheet. Prick each piece with a fork. Bake at 300° F 20-25 min. I also like to cut these into small stars for Christ-mas. OR you can roll them in powdered sugar, too. Another variation I tried this year is adding 2/3 c. finely chopped pecans or ground almonds. I ROLLED THEM OUT AS USUAL. After baking I dredged them in powdered sugar like Mexican wedding cookies. I may always do this.

PEANUT BUTTER COOKIES

• 1 c. butter or shortening

• 1 c. peanut butter

• 1 c. white sugar

• 1 c. brown sugar

• 2 eggs

• 2 ½ c flour

• 1 tsp baking powder

• ½ tsp salt

• 1 ½ tsp baking soda. 1. Cream butter, peanut butter and sugars. Beat in eggs. 2. In separate bowl mix together dry ingredients, then stir into butter mixture. 3. Refrigerate 1 hour. 4. Roll into balls and place on baking sheet lined with parchment paper. Flatten balls w/ fork dipped in flour, making a criss-cross design. 5. Bake at 375° for 10 minutes.

MICROWAVE BROWNIES«

• 1/2 c. butter

• 3/4 c. unsweetened cocoa powder

• 1 1/2 cups sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

1. Spray or oil an 8-inch, square microwave-safe baking dish.

2. In a large bowl, melt butter with cocoa in the microwave.30 seconds?).

3. Add sugar and whisk to combine. Let mixture cool slightly,

4. Whisk in eggs and vanilla.

5. Stir in flour.

6. Pour batter into prepared baking dish.

7. Microwave on high until brownies are just bare-

ly set in center, *4 to 7 minutes, depending on

power and size of your oven (after 4 minutes, check batter every 15 seconds). Let brownies cool in pan on a wire rack for 10 minutes. (Mine takes 5 minutes.)

• Note: “Set” means not jiggly. The center of

the brownies will still look wet and shiny. They will continue cooking for several minutes after removing from the microwave.

NO-BAKE COOKIES 1-3/4 c. sugar 1/2 c. milk 1/2 c. butter

4 Tb. cocoa (not hot chocolate mix)

1/2 c. peanut butter 3 c. oats 1 tsp. vanilla 1. In a large skillet, combine sugar, milk, butter, and cocoa. 2. Bring to a boil and cook 1-1/2 min. 3. Remove from heat and stir in peanut butter, oats, and vanilla. 4. Drop by teaspoons onto waxed paper. 5. Cool.

26

CAKES, PIES

& PUDDINGS

ORANGE BLOSSOM CHEESE-

CAKE Italian Style w/ Cottage Cheese. This recipe

makes 2 small pie pans or one 9” springform.

Shortbread Crust 1-1/4 c. flour

• 3 Tb. sugar

• 1/2 c. butter, melted

• 1/4 tsp salt

• 1 Tb. ice water

• 1/4 tsp. orange or lemon zest

Cheesecake filling 5 c. cottage cheese

• 4 egg yolks

• 1 tsp. vanilla

• 3 Tb. Flour

• 2/3 c. white sugar

• 1/2 tsp. salt

• 1 tsp. grated orange zest

• Mix butter with flour, sugar and salt. Sprinkle

the water over the crumbled dough and toss with a fork to mix. Press into greased pan.1/8” thick-ness is about right. This is enough crust for large pie pan or 9” springform pan.)

• In a blender, puree cottage cheese, milk,

eggs, flour, vanilla, sugar and salt. Blend. Fold in grated orange zest. Pour into crust.

Bake at 350° for 60 minutes, or until filling is

firm. Chill before serving.

CHOCOLATE MOUSSE • 1 pkg. * Deseret Instant Chocolate

pudding and pie mix

• 1 pkg. *Deseret Instant Vanilla Pud-ding mix

• 4 -1/2 c. milk

Combine in deep bowl. Whip with electric mixer 5 minutes. Chill.

*Unlike commercial brands, this one has milk in the mix.

NO-BAKE ORANGE BLOSSOM CHEESECAKE

• 1 pre-baked pie crust. (Use Short-

bread crust above, or graham cracker

crust.)

• 2 c. cottage cheese, pureed

• 1/2 c. sour cream

• 1 pkg. Deseret vanilla pudding mix

• 2 Tb. fresh orange juice or lemon juice

• 1/2 tsp. orange or lemon zest

• 1/2 c. powdered sugar

1. Puree cottage cheese and add sour cream and

orange juice. Pour out into a bowl.

2. Add sugar, pudding mix and orange zest. Whip

for 1 minute. Do not over mix or it won’t “set up.”

3. Pour into pre-baked, cold pie crust.

CHOCOLATE PEANUT

BUTTER DELIGHT MICROWAVE cake with self-sauce

Cake:

• 1pkg Chocolate Cake mix

• 1/3 c. softened butter

• 1 -1/4 c. water

• 3 eggs Mix all together and reserve 2/3 cup. Filling:

• 2/3 c. of cake batter

• 2 Tb. Butter

• 1/3 c. peanut butter

• 1/2 c. brown sugar

• 1/4 c. sour cream

• 1 egg

Mix filling together and dollop over batter in

9x13” glass pan. Or a microwave tube

pan. I used 7x11, but almost overflowed.

Bake 9 minutes in Microwave on high. Re-

move and wait 5 min. before serving.

Another Option: Use 1 can ready-made frost-

ing spooned over cake.

27

ANNA-BANANA PUDDING CAKE 1 pkg. yellow cake mix

1 -1/2 c. mashed fully ripe bananas

(about 3)

1/2 c. chopped nuts, optional

2 pkg. Instant Vanilla pudding mix

2 -1/2 c. water

Mix cake batter and add 1/2 c. mashed bana-

na and nuts if desired. Pour into greased

13x 9” pan.

Beat pudding mixes and water. Stir in bana-

nas. Pour over batter in pan.

Bake 50 min at 350° F. let cool.

LO-FAT CUPCAKES

• 1 yellow cake mix or chocolate cake mix

• 1 tsp. cinnamon (omit if using choc.

cake)

• 1 – 15 oz. can pumpkin

OR 1-1/2 c. mashed banana

• 2/3 c. water

• 2 eggs

• Optional: 1 c. chocolate chips, nuts, rai-

sins, etc.

Mix all together. Grease muffin tins. Divide into 24

muffins. Bake at 350° for 20-25 min.

PUMPKIN CRUNCH

Pumpkin pie without making a crust!

1 lg. can pumpkin (28 oz. about 3 1/2 c.) Or mashed + blended, fresh pumpkin.

1 c. sugar ¼ tsp. cinnamon 1 can evaporated milk 3 lg. eggs 1 box yellow cake mix 1 c. chopped walnuts 2 cubes butter melted 3 c. cool whip or whipped cream

1.Mix together pumpkin, sugar, milk, eggs and

cinnamon.

2.Pour mixture into pan lined with waxed paper

(9x13”)

3. Sprinkle cake mix evenly over mixture. Sprin-

kle nuts over cake mix and spoon melted butter

over nuts.

4.Bake for 1 hour at 350°. Let cool, then flip over

onto a baking sheet and top with Cool Whip.

I don’t always flip it over. I just spoon it out.

PEACH CRUMBLE

A Variation of Dump Cake

2 lg. cans sliced peaches for pie filling.

Mix 2 Tb. Flour with1/2 c. sugar and

1/2 tsp. cinnamon. iStir into liquid + ½

tsp, vanilla,

Combine in saucepan and bring to a boil then pour into 9x13” pan.

Sprinkle with 1 pkg. dry cake mix.

2 sticks butter, melted. Pour over mix.

Bake at 350° 20 min. or until golden.

STRIPE IT RICH CAKE

• 1 yellow cake mix

• 2 pkg. instant chocolate pudding mix

• 4 c. cold milk

• 1 c. powdered sugar

1.Bake the cake according to pkg. directions.

2.After cooking, poke holes down into the cake.

3.Combine pudding mix, milk and sugar.

4. Pour half into the holes in the Hot cake After

cooling, use the rest of the pudding to frost

the cake.

NADINES APPLE CAKE • 1 c. oil, or 1/2 oil and 1/2 applesauce.

• 3 eggs

• 2 c. sugar

• 1 1/4 teaspoons vanilla

• 2 c. flour

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup chopped pecans or walnuts

• 3 cups diced apples

TOPPING:

• 1/2 c. butter

• 1 c. light brown sugar

• 1/4 c. milk – I used water.

• Boil 3 minutes.

Beat together oil, sugar, eggs, and vanilla until well-blended. 2.Stir together dry ingredients and add to egg mixture. 3.Combine nuts with 1 tablespoon flour and stir into batter. 4.Fold in apples. 5.Pour batter into 9x13 baking pan that has been sprayed with cooking spray. 6.Bake at 350° degrees for 1 hour or until a tooth-pick inserted in the center of the cake comes out clean. Spread caramel topping on hot cake.

28

PUMPKIN PIE FILLING

Heat oven to 425°.

• 1 unbaked 9” pie shell

• 2 eggs

• 1 2/3 c. evaporated milk or light c ream

• 1can (16 oz.) pumpkin (2 cups)

• 3/4 c. sugar

• 1/2 tsp. salt

• 1 tsp. cinnamon

1. Mix the cinnamon with the sugar and salt. 2. Combine all together thoroughly. 3. Pour into shell. 4. Put pie in oven and immediately turn down to 350°. 5. Bake 45 min. or until filling is “set.” 6. Cool. Serve with whipped cream. Refrigerate.

SOUTHERN PECAN PIE THE VERY BEST

• 1 unbaked 9” pie shell 1. Beat together with mixer, very slowly, until creamy:

• 3 eggs

• 2/3 c. sugar

• 1/3 tsp. salt

• 1/3 c. melted butter

• 1 c. white corn syrup • 1 c. Pecans • Cinnamon

2. Place 1 cup of whole or broken pecans in the pie shell and dust with cinnamon. 3. Pour the egg mixture over the nuts and bake at 375° for 30 min. 4. Then reduce to 350 °for 15 min. or until filling is set in the middle. Serve warm or cold.

NO FAIL PIE CRUST

• 3 c. flour

• 1 1/3 c. shortening

• 5 TB water

• 1 tsp salt

• 1 egg

• 1 TB vinegar

1. Sift dry ingredients.

2. Cut in shortening with pastry blender or fork. 3. Beat together egg, water, and vinegar.

4. Add to dry ingredients gradually while fluffing

with fork. Stir until all is barely moistened.

5. Roll out and lift into pie pan. Trim edges and 6. 6. Bake 12-15 min at 425°. Makes about 3 single

piecrusts.

EASY OIL PIE CRUST • 1 -3/4 c. all-purpose flour

• 1 tsp. salt

• 1/2 c. salad oil

• 3-4 Tb. cold water 1. Mix flour and salt in bowl with tight lid. 2. In a cup mix oil and water. Pour quickly into

bowl and put lid on. 3. Shake the bowl, holding the lid tightly. 4. Take off lid and gather the dough into a ball. 5. Place on a sheet of waxed paper sprinkled with

flour. Sprinkle with a little flour and top with another sheet of paper.

6. Roll out the crust with a rolling or tall glass. 7. Peel off the top sheet and turn the crust over

into a pie pan. Peel of second sheet and tap pan on the counter to settle the crust.

8. Trim off excess and crimp edges. 9. Fill or bake empty at 475° for 12-15 min.

BANANA CREAM PIE: • 1 pre-baked pie crust

• 1 *Deseret Vanilla pudding mix made with wa-ter or milk. *

• 2-3 bananas sliced into the pre-baked pie

crust Pour pudding over the bananas. Chill and serve.

CHOCOLATE CREAM PIE • 1 pre-baked pie crust

• 1 -2 packages *Deseret Chocolate pudding mix made with water or milk. Fill crust with pudding.

*Unlike most pudding mixes, Deseret brand has milk in the mix and can be made w/ water.

APPLE CRISP • 6 peeled apples, sliced

• 3 Tb. raisins, optional

• Spread in 8x8” baking dish.

• 3/4 c. sugar

• 3 Tb. flour

• 1/2 tsp. cinnamon

Mix together flour, sugar and cinnamon.

Then fold into apples. Dot with 3 Tb. butter.

Topping: Mix and spread over apples:

• 4 Tb butter

• 1 cup rolled oats

• 1/2 c brown sugar

• 1/2 tsp cinnamon

• 1 tsp grated lemon peel, optional

• 1/2 c.nuts optional

Bake at 350° for 45 minutes

29

PEAR CRISP WITH

SOUR CREAM

• 2 cans pears, drained & sliced.

• 1/4 c. sugar

• 3 Tb. flour

• 1/2 tsp. cinnamon

1. Mix together flour, sugar and cinnamon.

2. Then fold into pears.

3. Spread in 8x8” baking dish.

4. Dot with 3 Tb. butter

Topping:

• 4 Tb. butter

• 1 c. rolled oatmeal

• 1/2 c brown sugar

• 1/2 tsp. cinnamon

• 1/4 tsp. ginger

Mix and spread over pears:

Bake at 350° for 45 min

Serve with:

• 1 c. sour cream mixed with

• 3 Tb. brown sugar

Or you can use vanilla yogurt.

NOTE: Can substitute peaches.

ORANGE-YOGURT

MUFFINS

• 3 large oranges

• 1/2 c. sugar

• 2 Tb. water

• 1/4 c. butter

• 2 c. flour

• 1-1/4 tsp. baking powder

• 1 tsp. soda

• 1/2 tsp. salt

• 2 eggs

• 3/4 c. yogurt (vanilla yogurt okay)

• 3/4 c. milk

1. Grate off all the orange zest of the oranges—

abt. 1/4 cup

2. In a small saucepan, combine zest with 1/4 c.

sugar and water. Stir over med. Heat until

sugar dissolves.

3. Add butter and let it melt.

4. In mixing bowl combine dry ingredients in-

cluding 1/4 c. sugar.

5. Stir liquids into the dry ingred. until barely

mixed. Spoon into greased muffin tins. (18)

6. Bake 15-20 minutes.

ORANGE GLAZE: Mix and spread on muffins.

• 1 c. powdered sugar •2 tsp. orange zest

• 3 Tb. orange juice •pinch salt

ODDS & ENDS

PANEER (India’s Ricotta Cheese)

2 quarts Full fat milk Bring to a boil. Add: 1/2 c. white vinegar and stir briefly.

Let stand to curdle. Strain in cloth-lined sieve.

SWEETENED CONDENSED

MILK 2 c. full fat milk

or substitute 1 can evaporated milk with

water added to make 2 c.

2/3 c. white sugar

In a heavy bottomed saucepan, simmer, stirring

constantly for 30-40 min. It will thicken and dark-

en slightly.

Skim off foam and store in a jar to cool. Avoid let-

ting any crystals fall off the rim of the pot into the

jar. When ready it should measure 1 cup (8 oz).

Store in refrigerator.

ENGLISH TOFFEE 2 c. white sugar 2 c. real butter 1 Tb. *corn syrup, optional Optional: 2 c. chocolate chips and nuts.

1.Rub the sides of a heavy bottomed pan with but-ter. 2.Add sugar and boil on high stirring constantly. 3.It’s done when it is a golden tan color similar to a brown paper bag. Technically it’s a hard crack stage. (When a drop is let into a cup of cold wa-ter, you can break it with a “crack” and not bend it - 290° f. on a candy thermometer. 4. Quickly pour it onto a (room temp.) metal pan. (If oil begins to separate you’ve cooked too long. Immediately pour it on the pan and you may be able to save it, blotting off the extra oil.) After about 2 minutes, sprinkle choc. chips over it, if desired. Allow them to melt, then spread it and sprinkle it with nuts. Cool. Break into pieces. * If you have corn syrup, 1 Tb. can be helpful to prevent the candy from going sugary. But this is not required.

30

ROAST TURKEY - MY FAVORITE WAYS

Thaw your turkey. It will take at least 2 days in the refrigerator. No, you can’t do it well in the microwave.

I’ve used other ways but can’t recommend them for safety.

1. Remove the innards from both the neck cavity and the inside cavity. You can boil these to prepare for

your Turkey Gravy.

2. Rub the entire bird, inside and out with salt. Not thickly.

3. Place flavor enhancing things inside like whole onions, celery, sage, thyme and other spices. OR You can

also put stuffing inside the bird. If you do, don’t mash it in. Just fill it loosely. It will take longer to cook.

4. Folds the wing tips behind the back and under the bird to keep them from burning,

5. Wrap the bird with foil or use a baking bag. Be sure to use a secure “sandwich fold” with the foil to pre-

vent leakage.

If you have a rack to hold the bird you can start cooking it upside down. This makes the breast more juicy.

You can turn it over later to “brown.” You can also do it right- side up.

For the last 30 min turn it, breast side up, and open the foil to allow it to brown. If it’s in a bag this is unnec-

essary. If you’re using a bag check the chart on the box.

Here’s a baking chart, courtesy All Recipes.com

Other ways I use:

1. Smear the entire bird with mayonnaise, inside and out. This fat seals in the juices, supposedly.

2. Rub the bird with Liquid Smoke with the mayo for a Hawaiian taste.

TURKEY GRAVY

• Turkey drippings from the bird.

• 2-3 c. chicken or turkey stock or broth, you can use bouillon cubes.

• 3 Tb butter

• ¼ c,. Flour

• 1/4 tsp. sage or thyme • 4 c. water or stock (To make stock you can boil the neck and giblets in water to cover)

Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top. Skim off

almost all the fat.

Add enough stock to the measuring cup a to equal 4 cups.

Place the roasting pan over med. Heat ( if it is metal) Add butter and scrape up the bits of browned juices.

Pour the butter etc. into a sauce pan. Add flour to the pan and mix it with the butter and oil to make a roux.

Then add the drippings and stock and bring it to a boil. This will form the gravy. Cook longer if you want it

thicker. Taste to adjust amount of salt and pepper.

Weight of Bird Roasting Time (Unstuffed)

Roasting Time (Stuffed)

10 to 18 pounds 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours

18 to 22 pounds 3-1/2 to 4 hours 4-1/2 to 5 hours

22 to 24 pounds 4 to 4-1/2 hours 5 to 5-1/2 hours

24 to 29 pounds 4-1/2 to 5 hours 5-1/2 to 6-1/4 hours