holiday recipes 2010

A S P E C I A L S U P P L E M E N T T O D E N T O N R E C O R D - C H R O N I C L E

Denton Record-ChronicleNovember 12, 2010

Appetizers

Soups

Beverages

Breads

Casseroles

Desserts & Candy

Meat & Poultry

Salads

Vegetables

Open Mon. - Sat. 9 am ’til 6 pm, late Thursday ’til 7 pm

Lowest Prices, Quick Delivery and complete set-up on these brands and more!Broyhill • Lane • Riverside • Mayo • Howard Miller

Spring Air • Towne Square

“Making Happy Customers for over 65 years!”www.shopadamsfurniture.com

Take a pleasant drive away from the city wherecountry prices and friendliness still exist!

417 N. Hwy. 156Justin, TX 76247

(940) 648-3145

KL

www.shopadamsfurniture.com

DeBerry Funeral Directors(940) 383-4200

2025 W. University • Denton, Texas

We’ve been serving the DentonCommunity for over 50 years.

Compassionate and caring serviceswith dignity.

KL

Recipe for Successfully

Marketing Your Home

• Perform a comprehensive Comparative Market Analysis on the property

• Place Williams & Williams, REALTORS® real estate signs on the property

• Enroll the property in the Greater Denton/Wise Association of REALTORS® & the NTREIS- Metroplex MLS

• Produce Property Profile color graphics w/ exterior & interior photos

• Display on the internet –24 hours a day, 7 days a week on realtor.com, williamsandwilliams.realtor.com,

virginiawilliams.realtor.com and landsoftexas.com websites

• Mail color graphics & disks to prospects; centers of influence

• Email 28,000+ color flyers to promote the property to North Texas Real Estate agents

• Utilize a lockbox to facilitate ease of showings

• Monitor listing & sale activities to maintain competitive position in the marketplace & follow-up on showings to obtain

prospects’ reactions & involve the homeowner

• Place framed informational guides in each room to highlight features and benefits

• Advertise the property w/ photos in the Denton Record-Chronicle, Real Estate Showcase Magazine & Neighbors newspapers

• Include a FREE one year Home Owners Warranty Plan for buyer

• Analyze alternative financing plans for prospects

• Prepare a homebook to help show the property including average utility costs

940-391-2379

940-383-2712

WILLIAMS & WILLIAMS

R E A L T O R S®

Lone Star Pride • Superstar Service

Virginia Knows Denton County...its people, its

land, & its opportunities! Let Virginia put her

knowledge & expertise to work for you!

Virginia Williams, ABR, CCIM,

CIPS, CRB, CRP, CRS, GRI, LTG,

RCC, RRC, SRES

Cell (940) 391-2379

940-391-2379

940-383-2712

VirginiaWilliams.realtor.com

Buying, Selling, Investing? Call Virginia A. Williams today for Superstar Service!

NO TRANSACTION FEES CHARGED TO CLIENTS!!

NO TRANSACTION FEES CHARGED TO CLIENTS!!

Call for Your FREE Personalized Tried & Proven Marketing Plan!

Check out my recipes for Spiced Orange Ceviche, Bacon-Wrapped Water Chestnuts

& “Little Hooters” in the appetizer section!

www.virginiawilliams.realtor.com

Holiday Recipes 5

Holiday Recipes2010 Cash Winners



These entries won cash awards in the weekly random drawings for the Denton Record-Chronicle Holiday Recipes.

Week 1

$100 prize winner

Grace L. MilosDenton

"Cornbread"

Week 4

$40 prize winner

Martha S. MasonArgyle

"Cheese Wafers"

Week 3

$60 prize winner

Waunita GriffinKrum

"Waunita's Cake Balls"

Week 2

$75 prize winner

Janet RichardsonSanger

"Speedy Quiche"

2501 WEST OAK • DENTON, TX 76201

940.382.6758 • 940.382.2694 FAX

KL

WWW.DENTONPRESCRIPTIONSHOP.COM

• Compounding Pharmacy Services• Hormone Replacement Therapy• Cholesterol Screening• Finger-poke Food Allergy Screening• G.I. Health Screening• Brain Wellness Screening• Metabolic Block Screening• Blood Type Screening

• Purification/Detox Program• Drug Interaction Consultation• On-line Prescription Refills• Walk-in Clinic• In House Seminars• Nutritional Supplements• Wound/Ostomy Care• Customer Rewards Program

Specialized Services

www.dentonprescriptionshop.com

Happy Holidays from the Denton Record-Chronicle6

Adrian's Best Chicken Tortilla Soup6 Tablespoons olive oil6 cloves garlic, minced or pressed2 white onions chopped2 Tablespoons chili powder1 Tablespoon dried oregano4 pounds skinless chicken breastscooked, boned and cut into bitesized pieces (reserve liquid)2 (32 ounce) carton fat-free chickenbroth2 (7 ounce) cans chopped greenchili peppers, rinsed and drained(use one can for mild)1/2 cup fresh cilantro, chopped2 (28 ounce) cans crushed tomatoes2 (15 ounce) cans black beans,rinsed and drained2 (15 ounce) cans whole kernelcorn, rinsed and drained2 (15 ounce) cans white hominy,rinsed and drainedGarnish Blue Corn Tortilla Chips,crumbled Monterey Jack Cheese,shredded Green Onions, choppedAvocado, slicedIn an 8-10 quart stock pot, heat

olive oil over medium heat andsauté onion and garlic until soft.Stir in chili powder, oregano,chicken, and chicken broth. Addchilies, cilantro, crushed tomatoes,black beans, corn, and hominy.Simmer for 25 minutes. Servings12Serving Instructions:

Family members always requestthis when they are sick or tryingnot to be. It is so healthy and deli-cious. I always cook this sodiumfree and let others add salt to taste.Freezes well for later.

Adrian AndersonDenton

Anna Kozura’s Kapusta

(Split-Pea Cabbage Soup)12 cups cold water6 cups split peas3 onions, chopped2 cups vinegarSalt to taste4-6 bags of shredded cabbagePut water, split peas, onion, salt

and vinegar in pot. Bring to boil.Cook over medium heat till tender(2-3 hours). When peas are at thestage of tenderness you want, addthe shredded cabbage. Cook cab-bage until as tender as you want.When soup is done, add zapraska(flour thickener) if desired. Serve.

For zapraska (thickener):1 cup oil3 teaspoons flourBring oil to simmer and brown.

Add flour and stir to smooth con-sistency.

Gerrie KozuraDenton

Anna Kozura’s Ukrainian

Machovka (Cheese Sauce)16 ounces cheddar cheese, shred-ded (shred the cheese from ablock- don’t use bags of store-bought shredded cheese)1 loaf homemade white bread,warmButter1 Tablespoon salt2 Tablespoons flour and 1 cupwater shaken together in a coveredcontainerIn a skillet, put water enough to

cover the bottom 1/2 inch. Whenwater is simmering, add cheese lit-tle by little, stirring constantly so itdoesn’t stick. When all the cheeseis melted, add the flour-waterslowly, stirring constantly tilldesire thickness. Serve over slicesof warm homemade bread and but-ter.

Gerrie KozuraDenton

Bacon Wrapped Water Chestnuts1 pound bacon, cut into 1/3’s 3 cans whole La Choy water chest-nuts1 cup sugar1 cup ketchupToothpicksPreheat oven to 350 degrees. Mix

sugar and ketchup and set aside.Wrap water chestnuts in baconstrips and secure with a toothpick.Place in baking dish. Bake for 45minutes. After 45 minutes, removefrom oven and drain off grease.Then pour sugar/ketchup mixtureover the water chestnuts and con-tinue baking for another 30 min-utes. Remove to serving platter andENJOY!

Virginia WilliamsDenton

Blackberry Margaritas1 cup blackberries1 Tablespoon sugar3/4 cup Sauza Blanco tequila1 (12 ounce) can frozen lemonade3 cups club soda

3 cups ice cubesGarnish with blackberries.Mash blackberries and sugar in a

bowl with a potato masher. Pressmixture through a fine wire meshstrainer into a bowl. Use a spoonto squeeze out juice. Discard seedand pulp. Pour blackberry mixtureinto large pitcher. Stir in tequilaand lemonade until blended. Stir inclub soda and ice cubes. Garnish ifdesired.

Joy MooreSanger

Butternut Squash/Apple Soup1 large butternut squash2 Granny Smith apples, chopped1 medium sized onion, finelychopped2 cups of chicken broth2 cups apple juice1/2 cup half and halfDash of curry powder and nutmegPepper and salt to tasteBake squash until tender. Over

medium heat, cook onion andapples in butter (or oil) until verytender. Add broth and juice andpeeled squash and blend untildesired consistency. Start addingspices. Allow to blend beforeadding more. At the very end, addhalf and half. Best hot, but somelike it cold.

J.Don VannDenton

Cheese Wafers2 sticks margarine1/2 pound sharp cheddar cheese,grated2 cups flour, plain2 cups Rice Krispies1/2 teaspoon salt1/4 teaspoon cayenne pepper1 teaspoon caraway seeds (optional)Mix all ingredients- Rice Krispies

last. Chill at least 1 hour. Roll intosmall balls. Place on ungreasedcookie sheet and mash downslightly. Bake at 350 degrees for10-12 minutes. Makes about 3dozen depending on size of rolledballs.


Chili Rellenos6 medium poblano peppers, roasted1/2 pound Monterrey Jack cheese,grated1/2 pound sharp cheddar cheese,

grated2 cups masa flour3 eggs, beaten1/4 cup milk2 teaspoons salt1 teaspoon pepper1 cup oil for fryingMix cheeses in bowl, set aside.

Stuff roasted peppers with cheesemix, set aside. Beat eggs and milktogether, set aside. In large bowl,mix masa, salt and pepper. Rollstuffed peppers in flour mix, dipinto egg wash and roll back intoflour mixture. Shake off excessflour. Fry in hot oil until goldenbrown. Serve warm with salsa,sour cream and guacamole.

Wanda G. RichardsonDenton

Cowboy Corn Dip1 (8 ounce) package cream cheese1 can of whole corn1 can of refried beans1 package guacamole mix1 pack of taco shellsAfter cooking corn and beans

fully, mix cream cheese, corn,refried beans and guacamoletogether. Cook taco shells at 350degrees for 5 minutes. Break tacoshells in four pieces. Eat cowboycorn dip with taco shell chips.Enjoy!

Christie ClaytorDenton

Daddy's Cow Pile Spread1 pound hamburger meat1 pound sausage1 pound Velveeta cheeseBrown meats and drain excess

grease. Add cheese and simmeruntil cheese melts. Can be used assandwich spread or as a dip forchips.

Phyllis BroomfieldAubrey

Elaine’s Shrimp and Cream

Cheese Appetizer1 (8 ounce) cream cheese block8 ounce small cooked shrimp1 (8 ounce) jar cocktail saucePlace block of cream cheese on

serving plate. Pour the shrimp ontop and around the cheese block.Pour cocktail sauce over top ofshrimp and cheese. Serve withcrackers of choice.

Gerrie KozuraDenton

Fruit Frappe1 cup watermelon1 cup cantaloupe1 cup pineapple1 cup mango1 cup strawberries1/4 cup sugar1 cup orange juiceCrushed iceCube and seed fruit or use frozen

fruit. Mix all ingredients. Fillblender half full and add crushedice. Blend on high until uniformconsistency. Repeat blendingremaining mixture. Serve immedi-ately.


Fruit Dip1 cup sour cream1 cup brown sugar1 cup whipping cream (notwhipped)1 teaspoon vanilla

Mix sour cream, brown sugar,whipping cream and vanillatogether until smooth. Do not beatwith a mixer. Chill for one hourand serve with fruit as a dip.


Grapefruit Margaritas2 cups ruby red grapefruit juice2/3 cup sauza blanco tequila1/4 cup sweetened lime juice2 cups ginger ale2 cups crushed iceGarnish- sliced grapefruitStir together first 3 ingredients in

large pitcher. Stir in ginger ale andcrushed ice. Garnish if desired.

Joy MooreSanger

Janie’s Shrimp Spread8 ounces softened cream cheese6 ounces cooked frozen shrimp,thawed2 Tablespoons Miracle whip1/2 teaspoon Accent (optional)1/4 cup grated or minced onion1 Tablespoon A1 steak sauceYour favorite chips, crackers orbreadMix all ingredients well and

serve. Or chill until ready to use.Janie Walters

Janie’s Taco Ring1 can crescent rolls1-2 pounds lean ground beef1 package taco seasoning1 cup water1/2 cup onion (optional)1 1/2 cup grated cheeseLarge pie panToppings:Onion, grated cheese, sour cream,chopped avocado, Pace Thick andChunky Salsa, tomatoes, lettucePreheat oven to 375 degrees.

Unroll rolls and layer around in piepan with wide sides in the pan andpoints hanging over the edge. Setaside. Stir fry meat until done,drain, put water and taco seasoning

mix in meat. Boil 5 minutes withonion. Spoon over dough. Coverwith cheese. Bring points of doughto center and pinch dough togetherand seal dough. Bake 20-25 min-utes until brown. Top with top-pings or slice and place with top-pings. Can be used as main dishwith salsa for dip.

Janie WaltersDenton

Little Hooters2 pounds hot sausage1 large onion, chopped2 green peppers, chopped1 large tomato, chopped8 ounce grated jalapeno MonterreyJack cheese2 loaves small party rye bread(Pepperidge Farm)Cook sausage. Add onion and

green peppers at the end of thebrowning process. Drain excessgrease if necessary. Add tomatoes.Let cool slightly. Add gratedcheese. Spoon mixture on to ryebread. Place on baking sheets.Cover with plastic wrap and placein freezer. When frozen, the‘Hooters’ can be placed in Ziplocbags and replaced in freezer forlater use. Place on baking sheetand bake at 400 for 10 minutes. Ifyou would like them cheesier, use1 pound of sausage and 12 oz. ofjalapeno Monterrey Jack cheese.

Virginia WilliamsDenton

Meredith’s Dip1 pound Velveeta cheese1 can Ortega green chile salsaMelt cheese over low flame, add

salsa. Serve with your favorite dipchip.

Elaine WittmanDenton

Raspberry Beer Garitas1 1/2 cups Sauza Blanco Tequila1 (12 ounce) can frozen limeadeconcentrate1 (12 ounce) bottle raspberry-fla-vored beer1 cup frozen raspberriesCrushed iceSliced limesStir together first 3 ingredients

and 1 1/2 cups water in large pitch-er until blended. Stir in raspber-ries. Serve over crushed ice.Garnish with sliced limes ifdesired.

Joy MooreSanger

Red Coat Rally Punch14 ounces canned pineapple juice,chilled3/4 cup sugar6 ounce can frozen pink lemonade,concentrated and defrosted2 1/4 cups water1 quart strawberry ice cream2 1/2 quarter ginger aleIn punch bowl, combine pineap-

ple juice, sugar, lemonade concen-

trate and water. Add ice cream, stiruntil blended. Stir in ginger ale.Serve at once.


Salmon Mousse2 envelopes Knox unflavored gela-tin1 can drained salmon, reserve liq-uid1 stalk celery1 sweet small onion1/2 medium cucumber, peeled andseeded1 cup heavy whipping cream3/4 cup Hellman’s mayonnaise1/4 cup lemon juice2 teaspoons dried Dill WeedPinch of saltPut salmon liquid into measuring

cup. Add enough water to makeone cup and sprinkle gelatin overmixture. Let stand one minute.Pour in saucepan and stir over lowheat until the gelatin is dissolved.In blender or food processor, mixgelatin mixture, cucumber, onion,celery, cream, mayonnaise andlemon juice. Add salmon, dill andsalt to blender and blend again.Pour in small serving bowls orplace cupcake papers in a muffinpan and pour in. Refrigerate untilfirm, about 3 hours. Serve with anassortment of crackers and breads.

Marcie KozuraPonder

Simple Bean Dip2 cans Ranch Style beans1/2 cup Miracle WhipDrain a little bit of the liquid off

the cans of beans. Place beans intofood processor and puree untilsmooth. Put into a bowl and addMiracle Whip, stirring until blend-ed. Serve with corn chips.


Spiced Pineapple Cooler1 1/2 cups water2/3 cup sugar4 cinnamon sticks12 whole cloves1 can (46 ounces) unsweetenedpineapple juice1 1/2 cups orange juice1/2 cup lemon juice1 can ginger ale chilledIce cubesIn saucepan, bring water, sugar,

cinnamon and cloves to a boil.Reduce heat, cover and simmer for15 minutes. Cool to room temper-ature. Pour into pitcher, stir injuice. Refrigerate until chilled.Just before serving, stir in gingerale. Serve over ice.

Joy MooreSanger

Spinach-Artichoke Spread1 (10 ounce) package spinach,squeezed and drained1 6.5 ounce jar artichoke hearts,drained, coarsely chopped

1 cup shredded cheddar cheese1 cup mayonnaise1/4 teaspoon Worcestershire sauce1/4 teaspoon hot pepper sauce(optional)Combine all ingredients. Spoon

into a 9-inch casserole server.Bake 20 minutes at 350 degrees.Serve with crackers or tortillachips.

Gerrie KozuraDenton

Spinach and Sausage Puffs1 package Morrison’s Bis-Kits1/4 cup oil1/3 cup milk1 egg1/2 cup chopped onion1 (10 ounce) package frozenspinach, thawed1 cup cooked breakfast sausage,crumbled1 cup mozzarella cheese, gratedPreheat oven to 425 degrees.

Brown sausage and onion togetheruntil thoroughly cooked. Drain.Mix together first 4 ingredientswith spoon. Stir in last 3 ingredi-ents. Fill mini muffin tins using 1Tablespoon of mixture per muffin.Bake 12-15 minutes at 425 degreesor until brown. Makes 24.

Dolores VannDenton

Spinach Spread1 (8 ounce) can sliced water chest-nuts1 package (10 ounces) frozenchopped spinach, drained andsqueezed1/2 cup mayonnaise1 (8 ounce) package cream cheese1 package (2 3/4 ounces) KnorrsLeek Soup mixMix all together! Good on Ritz

crackers.Elaine Wittman

Denton

Tasty Tortilla Roll-Ups1 pint sour cream1 (8 ounce) package cream cheese1 1/2 cups grated cheddar cheese1 small can chopped black olives1 small can chopped green chilesCilantro to tasteGarlic powder to taste10 flour tortillas1 jar picante sauceMix all ingredients together,

spread on tortillas and roll up.Refrigerate 1 hour or overnight.Cut into slices and serve withpicante sauce.

Gerrie KozuraDenton

Happy Holidays from the Denton Record-Chronicle 7

www.dentontx.comTom Fouts Commercial

KL


Veggie Pizza2 packages Crescent rolls1 (8 ounce) package cream cheese1 cup mayonnaise or Miracle Whip1 package Hidden Valley Ranchdressing, originalCelery, carrots, green onions,green peppers, broccoli, cauli-flower, radishes, etc…8 ounces shredded cheeseSpread crescent rolls on cookie

sheets and bake per instructions.Cool. Combine cream cheese,mayo or Miracle Whip and HiddenValley Ranch dressing. Spread oncool crust. Finely chop all vegeta-bles and spread over dressing.Shred 8 ounces of shredded cheeseon top- cheddar, swiss, monterreyjack, mozzarella. Broil a few min-utes, cool and enjoy.


Whiskey Mac(a popular English pub drink)

Scotch Whiskey (a blended typesuch as Johnnie Walker orJusterini & Brooks Rare)Green ginger wine (such asCrabbie’s or Stone’s)Take 1 1/2 fluid ounces Scotch

whiskey and 1 1/2 fluid ouncesgreen ginger wine. Pour both of theingredients into a wine goblet withno ice. A hot version is made byadding boiling water. The inven-tion, and name, is attributed to aColonel Macdonald, who devisedit during the days of the Raj inIndia.

J. Don VannDenton

Winter Sip4, 6 or 8 cups of 100% cannedapple juice4, 6 or 8 whole clovesPut 4, 6 or 8 whole cloves in cof-

fee basket, then pour 4, 6 or 8 cupsof canned 100% apple juice intocoffee pot. Just let it perk untildone. So, so , so good sitting out-side or sitting in front of the fire-place.

Sarah DewberryDenton

Yummy Chili Dip1 can chili, no beans1 large package cream cheeseHeat together in microwave

(medium power) or on stove untilwarm. Blend together with wirewhisk. Serve with chips or vegeta-bles- Yummy! Tastes like you’vebeen working hard with a lot offuss.


Yummy Holiday Dip1 pound of lean hamburger1 pound of Jimmy Dean Sausage(hot)1 pound of Mexican VelveetaCheese (cubed)1 can of Golden Mushroom Soup

Tortilla ChipsBrown hamburger & sausage,

drain, add cheese and soup andheat over low temperature untilcheese is melted and thoroughlyblended. Serve with tortilla chips.

Marian KnesekDenton

Zion’s Sugar Roasted Pecans1/2 cup brown sugar2 cups pecan halves2 Tablespoons cinnamon1 egg white1 teaspoon salt1/4 cup sugar2 Tablespoons butter2 Tablespoons Log Cabin syrupPreheat oven to 400 degrees. Mix

all ingredients together, bake for20 minutes at 400 degrees or untildark golden brown. Great forThanksgiving or Christmas

Claytor FamilyValley View

KL

9

Beer Biscuits1 package of Morrison’s Bis-Kitsmix1/3 cup beer, room temperaturePreheat oven at 425 degrees.

Empty mix into medium size bowl,add beer and stir to blend. Mixthoroughly or knead lightly. Rollon a floured board to 1/2 inchthick. Cut biscuits. Bake 10 – 12minutes. Serves 6.

Dolores VannDenton

Corn Bread1 stick of margarine2 packages Jiffy cornmeal mix12 ounces cottage cheese4 eggs1 package chopped broccoli,thawed. (if there is any water inthawed broccoli, press out)Preheat oven to 350 degrees.

Soften margarine, or melt and cool.Add all remaining ingredients. Mixwell, with a spoon, do not overmix.Bake in greased 9x13-inch pan.Bake 45-50 minutes or until brownon top. When cool, cut and freeze,if you wish. Enjoy!

Grace L MilosDenton

Country Crust Bread (2 loaves)2 (1/4 ounce) envelopes active dryyeast2 cups warm water (105 to 115degrees)1/2 cup sugar2 large eggs1/4 cup vegetable oil1 Tablespoon salt1 Tablespoon lemon juice6 - 6 1/2 cups bread flour1 Tablespoon vegetable oil1 1/2 Tablespoon melted butterCombine yeast, warm water and

teaspoon sugar in bowl. Mix, letstand 5 minutes. Stir in eggs andnext three ingredients, 3 cups flourand remaining sugar. Beat doughon medium speed. Beat in remain-ing flour until a soft dough forms.Turn dough onto well-floured sur-face and knead until smooth, about8-10 minutes. Sprinkle surfacewith flour as needed. Place doughin slightly-greased large bowl, turnto grease top, cover and let rise ina warm place about 1 hour or untildoubled. Punch dough down,turnout onto a lightly-floured sur-face. Divide in half. Place in a 9x5-

inch loaf pan. Brush top with oil,cover and let rise 1 hour. Preheatoven 375 degrees. Bake 25-30minutes until golden brown. Brushtop with butter. Let cool one hour.

Joy MooreSanger

Dick Clark’s Corn Fritters1 (17 ounce) can creamed corn4 large eggs or 1 (8 ounce) pack-age Eggbeaters1 cup thawed frozen corn2 Tablespoons sugar or 2 packetssugar substituteSalt and ground white pepper6 Tablespoons all-purpose flourVegetable oil cooking spray or 1Tablespoon unsalted butterIn medium bowl, combine

creamed corn, eggs or eggbeaters,corn kernels, sugar or sugar substi-tute, salt and white pepper. Mixwell. Gradually stir in flour.Continue stirring until smooth.Spray a large nonstick skillet withcooking spray or melt the butterover medium heat. For each fritter,pour 1/4 cup batter into pre-heatedskillet and cook until goldenbrown on both sides. Stick fritterson platter and serve with meltedbutter or margarine.


Kiki’s Cornbread2 packages Texas Style, honeysweet cornbread mix2 eggs 1 1/3 cups milk1 can whole corn1/2 cup diced onion1/3 cup sugar1/3 cup Log Cabin syrup(jalapenos are optional)Preheat oven to 425 degrees. Mix

all together. Bake at 425 degreesfor 20-25 minutes or until middleis firm.


Mom’s Angel Biscuits5 cups unsifted flour1 teaspoon salt1/4 cup sugar3 teaspoons soda1 cup shortening1 package dry yeast 2 Tablespoons warm water 2 cups buttermilk Sift dry ingredients, cut in short-

ening, dissolve yeast in warmwater and add with buttermilk anddry ingredients. Mix well. Turnout on lightly floured board. Addmore flour if necessary and rolldough to 1/4 inch thickness. Cutout biscuits dip in melted butterand place in baking pan. Servewarm. Note: You can place doughin fridge overnight if desired.


Raisin Bread Pudding with RumSauce

3 large eggs1 1/4 cups sugar2 teaspoons vanilla extract1 teaspoon ground nutmeg2 teaspoons ground cinnamon1/4 cup unsalted butter, melted2 cups milk5 cups very stale cinnamon raisinbread cubes (approx. 1 loaf)Rum Sauce1 cup butter1 cup sugar2 eggs1/2 cup high quality rumIn a large bowl of an electric

mixer, beat the eggs on high speeduntil very frothy, about 3-4 min-utes (or by hand with a metalwhisk for about 6-8 minutes). Addinto the eggs the sugar, vanilla,nutmeg, cinnamon and butter andbeat at the highest setting until wellblended. Incorporate in the milk,until well blended.Place the raisin bread cubes in a

greased loaf pan (or you may use agreased bundt or mini-bundt pan).Pour the egg mixture over themand toss until the bread is coatedand soaked. Let sit until you seeonly a small bead of liquid aroundthe pan.Rum SauceIn small sauce pan, melt butter and

add sugar. Allow to reach a low sim-mer (do not scorch). In separatebowl beat eggs to a frothy consis-tency. Incorporate sugar/butter mix-ture with eggs in sauce pan, add rumand allow to cook until the saucethickens to the consistency of gravy.Servings 6-8. Serving Instructions:To serve, spoon hot bread pudding

into dessert dishes and top with rumsauce (may be served a la mode)

Erin JoyceDenton

Russian Cornbread1 package Morrison’s Corn-Kits4 eggs8 ounces cottage cheese1 cup chopped onion1/2 cup oil1 package (16 ounces) frozenchopped broccoli, thawed andsqueezed1/2 teaspoon saltMix together. Pour in greased

pan. Bake at 350 degrees for 60minutes until browned.

Dolores VannDenton

Sopapillas4 cups flour1 Tablespoon baking powder1 teaspoon salt3 Tablespoons butter1 1/2 cups waterAdd baking powder, salt and

flour. Mix well, cut in butter as forpie crust. Add ice water graduallyuntil soft dough ball forms. Rollout with rolling pin until 1/8 inchthick. Cut into 3-inch squares.Deep fry until golden brown.Drain. Serve with honey-whippedbutter.


Stuffing2 1/2 cups chicken broth1/2 teaspoon black pepper2 stalks celery, chopped1 large onion, chopped1 package stuffingHeat first 4 ingredients for 5 min-

utes or until tender. Add stuffingand bake for 30 minutes at 350degrees. Serve with chicken orturkey.

Ruby N. StarnesDenton

Happy Holidays from the Denton Record-Chronicle


KL


Do you

DATCU? 8 locations to serve you including:

Denton Main: 225 W. Mulberry Street

North Denton: 906 W. University Drive

South Denton: 3210 Teasley Lane

Free CheckingInsuranceInvestmentsLoansFriendly service

866-387-8585www.datcu.org

YOU CAN JOIN!

KL

Sweet Dough1/2 cup warm water2 yeast cakes1 Tablespoon sugar2 cups milk2 cups water1/3 cup butter1 1/2 teaspoons salt4 Tablespoons sugar4 eggs1 cup sugar12 cups unsifted all purpose flourvegetable oilextra flourAdd ingredients as listed.

Dissolve yeast in water, just warmto the touch, add sugar. Scald 2cups of milk. Add warm water,butter, salt and sugar. Cool untiljust warm to touch. Combine dis-solved yeast and milk mixture.Beat eggs, add sugar. Alternatelyadd milk mixture and flour tomake a soft dough. Turn doughonto lightly floured surface andknead. At first it will be sticky.Add a tiny bit of flour if necessary.Work 5 minutes or so until smoothand non-sticky. Round the ball ofdough, lightly oil and place in alightly oiled bowl, draft free placeand let rise until double in size,about 1 hour. You can use thedough to make, Pizza dough, with-out adding the 1 cup of sugar in themilk mixture. Raisin bread – add raisins and

cinnamon to the milk mixture.Cinnamon rolls – roll out portionof dough, sprinkle with 2Tablespoons of cinnamon mixedwith 2 tablespoons of sugar. Addchopped nuts or raisins as desired.Roll up from long side, cut into 11/2 inch slices, place in a pan, letrise until doubled in size and bakeat 350 degrees for 30 minutes oruntil brown. Remove from panright away, turning upside down.Cool. Regular bread – make the dough

without the 1 cup of sugar in themilk mixture. After the dough hasrisen, punch it down. Shape a por-tion of dough into a loaf and placein well greased loaf pan. Brush topwith oil, cover with clean toweland let rise again until double insize. Bake at 350 degrees for about45 minutes or until loaf soundshollow when tapped. Removebread from oven, turn onto rackand let cool.

Gerrie KozuraDenton

Yeast Corn Bread2 cups corn meal1/2 teaspoon salt1 teaspoon baking soda1 package active dry yeast1/4 cup butter, melted2 1/2 cups buttermilk, heated tolukewarm

1 cup flour1/4 cup sugarStir all dry ingredients together,

then add melted butter and butter-milk. Let rise, covered, 30 minutes

in greased baking pan or iron skil-let. Bake uncovered in 350 degreeoven for 30 minutes.

Vonda HawkDenton

Limited Edition

5234PRW

• 2/3/4 thread (1 or 2 needles)

• Presser foot pressure adjustment dial

• Adjustable stitch length from 2.0mm to 4.0 mm

• Adjustable stitch width from 5.0mm to 7.0 mm

• Differential feed ratio of 0.7 to 2.0

• Color coded thread guides for easy threading

• Up to 1,300 stitches per minute

• Free-arm serging

• Large extension table included

• Specialty feet included

• Included bilingual operation manual and instructional DVD

Limited Edition

5234PRW

• 2/3/4 thread (1 or 2 needles)• Presser foot pressure adjustment dial• Adjustable stitch length from 2.0 mm to 4.0 mm• Adjustable stitch width from 5.0 mm to 7.0 mm• Differential feed ratio of 0.7 to 2.0• Color coded thread guides for easy threading• Up to 1,300 stitches per minute• Free-arm serging

• Large extension table included• Specialty feet included• Included bilingual operation

manual and instructional DVD

KL

Save$200!

1504 Malone, Denton(940) 382-4118

1504 Malone, Denton(940) 382-4118

www.datcu.org

Cheesy Jack Mac2 cups dry elbow macaroni 2 cups shredded cheddar cheese2 cups pepper jack cheese1 can (12 ounces) broccoli cheesesoup1/2 teaspoon black pepper1 cup broken tortilla chips (col-ored)1/4 to 1/2 teaspoon crushed redpepper flakes (optional)Lightly grease 2 1/2 quart casse-

role dish. Cook macaroni anddrain. Return macaroni tosaucepan and add cheddar cheese,pepper jack cheese, soup and sea-sonings. Stir to combine. Pour intocasserole dish. Combine cheese,tortilla chips and pepper flakesthen sprinkle over the top of thecasserole, cover with foil and bakefor 20 minutes at 350 degrees.Uncover and bake for an addition-al 10 minutes to brown. Serves 8.

Gerrie KozuraDenton

Chicken Pot Pie1 whole cooked chicken1 pound package frozen veggies1 onion, chopped2 Tablespoons butter2 Tablespoons flour1 cup chicken broth1 cup milk2 cans cream of mushroom soupPuff pastry dough2 medium potatoes, cubedPreheat oven to 375 degrees.

Cook veggies and potatoes untilalmost done. Sauté onions and cel-ery until soft. Drain veggies, pota-toes and mix in celery and onions.In a medium pot, make whitesauce by combining butter, flour.Cook for a minute or two. Addchicken broth, milk. Whisk untilthick. In a large bowl, combineeverything together with mush-room soup. Pour into a 9x13-inchcasserole dish. Top with puff pas-try. Bake for 30-40 minutes.

J.D. PriceDenton

Chicken Noodle Bake8 ounces egg noodlesTablespoon butter1 can peas6 chicken legsBread crumbs1 can cream of mushroom soup1/2 can milk

Cook egg noodles. Rinse and addbutter and peas. Fry the chickenlegs. Put noodle mixture in greasedcasserole dish. Lay chicken legs ontop. Mix soup with milk and pourover top. Put crumbs on top andbake at 350 degrees for 30 min-utes. Serve with salad.

Bernice RegnoldSanger

Hamburger Noodle Bake2 cups uncooked egg noodles1/2 pound ground beef2 Tablespoons finely choppedonions1 can (8 ounces) tomato sauce1/4 teaspoon sugar1/8 teaspoon salt1/8 teaspoon garlic saltDash pepper1/4 cup cream-style cottage cheese2 ounces cream cheese, softened1 Tablespoon thinly sliced greenonions1 Tablespoon chopped green pep-per1 Tablespoon sour cream2 Tablespoon grated parmesancheeseCook noodles. In large skillet,

cook beef and onion until meat isno longer pink, drain. Stir in toma-to sauce, sugar, salt, garlic salt andpepper. In bowl, combine cottagecheese, green onions, creamcheese, green pepper and sourcream. Drain noodles, place half ofthe noodles in greased 1 quart bak-ing dish. Spoon half of beef mix-ture over top. Layer cottage cheesemixture and remaining noodles.Top with remaining beef mixture,sprinkle with parmesan cheese.Cover and bake at 350 degrees for20-25 minutes or until heatedthrough.

Joy MooreSanger

Ranch ChickenOne 3-4 pound chicken, cut up1 package corn tortillas, about 121 green pepper, chopped1 large onion, chopped8 ounces sharp cheddar cheese,grated (about 2-3 cups)1 can cream of chicken soup1 can cream of mushroom soup1 1/2 teaspoons chili powderGarlic saltBoil chicken until tender. Strip

flesh off and cut or tear into bite-

sized pieces. Sauté pepper andonion in a little butter. Pour insoups and chili powder, mix well.Layer 1/2 of the chicken, 6 tortillasand 1/2 of the cheese into agreased 9x13-inch dish. Repeatlayers, ending with cheese. Poursoup mixture on top and sprinklewith garlic salt and more cheese.You may add sliced black olivesand pimento for color. Bake at 375degrees for 30-35 minutes.


Southwestern Chicken Casserole1 can of Rotel1 package of 16 ounces of Velveetacheese4 cloves of garlic, minced1-16 ounce package of bow tiepasta4 cooked & cut up boneless chickenbreasts13x9-inch pan-ungreasedChop the Velveeta into chunks

and add the can of Ro-tel, cook inmicrowave for 3-5 minutes(depending on your microwave)and until all is blended togetherand cheese is melted-set aside.Cook the bow tie pasta accordingto package directions & drain,pour into 13x9-inch pan add thegarlic, chicken and pour the Rotelcheese mixture over this. Serveimmediately or warm up in ovenfor 10-15 minutes when ready toserve. Servings 10-12.Serve in 13x9-inch pan or put in a

crook pot at low heat for servingMarian Knesek

Denton

Chicken Tetrazzini1 1/2 (8 ounce) package vermicelli1/2 cup butter1/2 cup flour4 cups milk1/2 cup dry white wine2 Tablespoons chicken bouillongranules1 teaspoon seasoned pepper2 cups parmesan cheese, divided4 cups diced cooked chicken1 (6 ounce) jar sliced mushrooms3/4 cup slivered almondsPreheat oven to 350 degrees.

Prepare pasta. Melt butter, whiskin flour until smooth. Cook 1minute. Gradually whisk in milkand wine, cook over medium heat,whisking 8-10 minutes until thick-

ened. Stir in bouillon granules,seasoned pepper and 1 cup parme-san cheese. Stir in diced cookedchicken, mushrooms and hot pasta.Spoon mixture into lightly greased13x9-inch pan. Sprinkle withalmonds and remaining 1 cupparmesan cheese. Bake at 350degrees for 35 minutes or untilbubbly.

Joy MooreSanger

Golden Onion Quiche1 frozen 9-inch pie shellWorcestershire sauce4 ounces shredded mozzarella3 eggs, beaten1/2 cup cream3 drops Tabasco sauce1 (3 ounce) can French friedonionsParsley3 strips bacon, crumbled (optional)Sprinkle bottom of pie crust with

about 2 teaspoons of Wor-cestershire sauce. Spread evenly.Prick crust with fork. Cook onhigh 4 minutes. Sprinkle cheese onbottom of cooked crust. Combineeggs, cream and Tabasco. Pourinto cooked crust. Sprinkle top ofquiche with onion bits. Cook onmedium 9 minutes. Garnish withparsley. Let stand 5 minutes beforecutting. Serve hot or cold.

Hanci TollefsonDenton

Jalapeno Casserole8 ounces chopped jalapenos4 (16 ounce) cans whole kernelcorn, drained1 (8 ounce) package of creamcheesePinch of salt and pepperMilkDrain corn. In small saucepan,

mix seedless chopped jalapenos,cream cheese and 1/8 – 1/4 cup ofmilk, salt and pepper. Cook on lowto medium heat, stirring continu-ously until creamy. In large mixingbowl, pour drained corn and creamcheese mixture. Stir until all cornis mixed in. Bake in foil-coveredcasserole dish at 375 degrees for35 minutes. Serve hot or warm.

Pamela E. GuestHickory Creek


Janie’s Quick Mexican ChickenCasserole

1 quart cooked, chopped chicken1 cup diced, cooked onion (option-al)1 small box of melted Velveetacheese15 ounce can of cream of chickensoup15 ounces of whole milk8 ounces Thick and Chunky PaceSalsa1 large bag crushed Nacho DoritosCooking spray or butterMix chicken with all ingredients

except chips. Spray extra largeglass pan with cooking spray orbutter pan on bottom and sides.Cover bottom with chips. Pourmixture over chips and microwaveuntil cheese is bubbling hot.Remove and cool enough to eat.Note: You can use canned chicken,drained, if you don’t have time tocook some. Makes a 20-minutemeal. Goes good with Spanish riceor salad.

Janie WaltersDenton

Janie’s 20 Minute Spaghetti and

Meat Dish1 - 8 ounce package spaghetti1 (16 ounce) jar Ragu or yourfavorite sauce1 pound of Eckrich sausage1/2 cup parmesan cheese (option-al)Boil spaghetti until tender, drain.

Stir in sauce in large bowl withdrained spaghetti. Set aside. Stirfry meat until light brown anddone, cut into bite-sized pieces andmix with spaghetti. Serve platesand sprinkle with cheese.

Janie WaltersDenton

Macaroni and Cheese1 pound macaroni6 slices bacon, diced1 Tablespoon butter3 Tablespoons flour2 cups milk1/2 teaspoon onion flakes1/4 teaspoon salt1/4 teaspoon pepper1/2 pound sharp cheddar cheese,shredded1 cup shredded Colby Jack cheese1 cup shredded mozzarella cheese8 slices American cheeseHeat oven to 350 degrees. Coat a

3-quart broiler baking dish withnon stick spray. Bring a large potof lightly salted water to boil.Cook macaroni, then drain. Cookbacon until crisp, returning 2Tablespoons to pan. Add butter,whisk in flour, add milk. Stir inonion flakes, salt and pepper.Bring to boil over medium heat. Inlarge bowl, toss together cheddar,Colby Jack and mozzarella.Remove milk mixture from heat,whisk in American cheese and 11/4 cups of the cheddar mixture.

Toss bacon pieces with remainingcheese. In pasta pot, combinecooked pasta and cheese sauce.Pour half into pan, sprinkle withbacon mixture. Repeat layers.Bake at 350 degrees for 20 min-utes. Turn over to broil and lightlybrown top.

Joy MooreSanger

Make Ahead Mashed Potato

Casserole1 (15 ounce) box mashed potatoes6 cups water1 1/2 sticks butter2 teaspoons garlic salt2 teaspoons onion salt2 cups milk2 (8 ounce) packages cream cheese1 (16 ounce) carton sour creampaprikachivesHeat oven to 350 degrees. Spray a

9x13- inch baking dish with non-stick spray. Heat water, butter, gar-lic and onion salts to a boil in alarge saucepan. Remove from heat.Add cream cheese, milk, and sourcream, stirring until smooth. Stir inpotatoes, mixing until all ingredi-ents are combined. Spread intobaking dish. Sprinkle with paprikaand bake for 1 hour or until goldenbrown. Casserole can be refrigerat-ed for up to 48 hours before back-ing if desired. If doing so, add thepaprika just before baking.Garnish with Chives.

Gerrie KozuraDenton

Morrison’s Breakfast Casserole1 package Pan-Kits1 beaten egg3/4 cup milk1 teaspoon Worcestershire sauce1/2 bell pepper, chopped1/2 cup sliced mushrooms1 pound breakfast sausage,cooked and drained1/2 cup cheddar cheese, shreddedMix Kits, egg, milk and

Worcestershire sauce together untilbatter is smooth. Pour into greased9x9-inch baking pan. Sprinklechopped vegetables over the batter,spreading them out evenly.Crumble sausage over vegetables,spreading evenly. Top with shred-ded cheese. Bake at 400 degreesfor 35-40 minutes.

Dolores VannDenton

Potato Casserole6 medium potatoes3/4 cup butter or margarine1 (10 3/4 ounces) can cream ofchicken soup3/4 cup shredded sharp cheddarcheese1/3 cup chopped green onions1 cup sour cream1/2 cup cornflake crumbsCook potatoes with skins on.

Remove skins and slice potatoesthinly. Put into a buttered 2 1/2

quart casserole. In a smallsaucepan, mix together 1/2 cupbutter, soup, cheese, green onionand sour cream. Stir over low heatjust u ntil eated throuogh and pourover potatoes. In small skillet orsaucepan, melt remaining 1/4 cupbutter and add cornflake crumbs.Mix well. Sprinkle crumb mixtureover potatoes and bake at 350degrees 30-45 minutes or untilbubbly.


Rice Dressing 1 cup rice 1 medium bell pepper - chopped 1 3/4 cups water 1 cup celery - chopped 1/2 teaspoon salt 2 tablespoons butter1 pound pork pan sausage 1 cup chicken brothCombine water and salt and cook

rice until tender. Saute onion, bellpepper and celery in butter untiltender. Cook sausage and drain offexcess grease. Combine rice,sausage and vegetables. Season

with salt and pepper and addenough chicken broth to moisten.Transfer mixture to greased 9x13-inch casserole dish. Bake at 350degrees for 45 minutes. Serves 8

Jackie HortonShady Shores

Speedy Quiche1 can Spam, grated1/4 cup onion, chopped1/4 cup green chilies, chopped1 Tablespoon cooking oil1 cup shredded Monterrey Jack cheese2 cups milk1 cup Morrison’s biscuit mix4 eggs1/8 teaspoon pepperSauté onion in oil until tender.

Add spam and green chilies, stir-ring until heated through. Spooninto lightly greased 10-inch deepdish plate and sprinkle withcheese. Mix remaining ingredientswith mixer until smooth. Pourevenly into pie plate. Bake at 400degrees for 30 minutes. Let stand 5minutes before cutting.



www.AmyxFineJewelry.comLike us on Facebook or Follow us on Twitter

for the latest updates on sales and events!

Downtown Denton

222 W Hickory

Suite 101

Tues-Fri:

10am to 6pm

Sat: 11am to 4pm

KL

www.amyxfinejewelry.com


Baked Beans1 pound ground beef1 large can pork and beans1/3 cup chopped onion3 Tablespoons brown sugar1/3 cup chopped bell pepper1 cup tomato catsupBrown beef in skillet. Combine

with other ingredients in dish andbake at 375 degrees for 1 hour.Servings 6


Black Beans and Rice1 1/2 cups uncooked long grainrice3 (15 ounce) cans black beans,divided1 cup chopped onions1 cup chopped green bell peppers3 garlic cloves, minced2 teaspoons olive oil1 (14 ounces) can chicken broth1 (6 ounce) can tomato paste1 teaspoon ground cumin3/4 teaspoon dried crushed redpepperSalt to tasteToppings: shredded cheese, sliced

radishes, chopped tomatoes,chopped fresh cilantro, slicedgreen onions, sliced jalapeno pep-persPrepare rice. Drain and rinse 2

cans black beans. Do not drainremaining can of black beans.Sauté onions, bell peppers and gar-lic in hot oil until tender. Stir indrained and undrained beans,chicken broth, tomato paste, cuminand dried crushed red pepper.Bring to a boil, reduce heat, stir 30minutes. Serve with cooked riceand desired toppings.

Joy MooreSanger

Broccoli Shells and Cheese1 box Barilla whole wheat mediumpasta shells1/2 pounds broccoli florets, bite-sized1 cup milk12 slices American cheeseHeat large pot of lightly salted

water to boil. Add past and cook.Stir in broccoli, return to a boil andcook 3 minutes, drain. Meanwhile,in a small saucepan, heat milk justuntil bubbly. Add cheese slices oneby one, whisking until smooth.Simmer 3 minutes. Transfer pasta

and broccoli to a large bowl, addcheese sauce and stir to combine.Let stand 5 minutes.

Joy MooreSanger

Cabbage Casserole5 cups coarsely chopped cabbage2 Tablespoons butter2 Tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper1 1/4 cups milk1/2 cup chopped yellow bell pepper1/2 cup shredded cheddar cheese1/4 cup chopped onion4 cups prepared crumbled corn-breadCook cabbage in a medium

saucepan, covered, in a smallamount of boiling, lightly saltedwater for 5 minutes; drain and setaside. In the same saucepan, meltbutter. Stir in flour, salt and pepper.Add milk all at once. Cook and stirover medium heat till thickenedand bubbly. Stir in bell pepper,cheese and onion. Stir until cheeseis melted. Remove from heat.Place 3 cups of the cornbread in a2-quart casserole. Top with cookedcabbage, sauce and then theremaining cup of cornbread. Bake,uncovered, for 30-35 minutes tillheated through.Servings 8

Mary SimpsonDenton

Copper Pennies2 pounds carrots1 small green pepper, cut in rings1 medium onion, sliced1 can tomato soup1/2 cup salad oil1 cup sugar3/4 cup vinegar1 teaspoon mustard1 teaspoon Worcestershire sauceSlice and boil carrots in salted

water until fork tender. When cool,alternate layer of carrots, pepperring and onion slices. Beat remain-ing ingredients well until blended.Pour over vegetables.Refrigerate. May be served hot orcold. May be prepared severaldays ahead.


Corn Casserole2 cups frozen corn kernels

1 can (14.75 ounces) cream corn1 container (8 ounce) onion dip(found in the dairy department)1 box (8.5 ounces) Jiffy corn mix1 egg beaten1/2 cup melted butter1/2 teaspoon ground red pepper1/2 teaspoon black pepper3/4 teaspoon saltMix all ingredients together in

large bowl until well blended.Spray with cooking spray/grease

8 cup casserole dish. Pour blendedmixture into dish. Bake at 350degrees for 90 minutes. Suggestion: Put a baking sheet

under the casserole dish to catchany spills. Servings 6-8

Rachel MillerArgyle

Cream of Butternut Squash Soup2 Tablespoons + 2 teaspoons but-ter1 medium onion, dice small2 cups butternut squash, peeledand seeds removed, large diced1 each sweet potato, peeled andlarge diced1 each carrots, peeled and smalldiced2 teaspoons ground Cumin1 Tablespoon flour, all-purpose3 cups chicken stock1 Tablespoon sugar, if needed1/2 teaspoon fresh sage, chiffon-ade or 1/4 teaspoon dry sagepinch cayenne1/8 teaspoon nutmeg, groundOptional garnish fresh sage and

crème fraicheMelt 2 Tablespoons butter in

sauce pot. Add onions and sweatuntil translucent. Reserve 1/2 cupof squash for garnish. Add rest ofsquash, sweet potato, carrots andcook for two minutes on lowflame. Add cumin and sauté for 30 sec-

onds. Stir in flour to coat vegeta-bles. Gradually add chicken stock.Add spices, sage and sugar. Bringto a boil, stirring constantly. Lowerto a simmer and cook until tender.In a small sauté pan heat 1-2 tea-

spoons butter. Add reserved butter-nut squash and season with saltand pepper. Cook on low heat untiltender.Puree the soup in a blender and

adjust seasoning. Garnish withsautéed squash. Garnish each bowlwith some sautéed squash a little

sage and a dollop of crème fraichebefore serving.

Jodi DuryeaDenton

Fried Green Tomatoes2 large green tomatoes, slicedthickly1 teaspoon sugar1 teaspoon salt1/2 teaspoon pepper2/3 cup flour1 egg, beaten4 Tablespoons butterSprinkle both side of tomato with

salt, pepper, sugar. Dip tomatoslices in flour, dip in egg and againin flour to coat completely. Addbutter to heavy skillet over medi-um heat. When hot, fry tomatoeson both side until golden, about 3minutes each side.


Green Bean Bake2 (15 ounce) cans French stylegreen beans1 (15 ounce) can whole kernel corn1/2 cup onion, chopped fine1 can cream of celery soup1 cup sour cream1 cup grated cheddar cheese1/2 cup butter, melted1 sleeve of Ritz crackers, crushedDrain vegetables well. Place into

an 8.5x11.5-inch baking dish. Mixtogether the onion, celery soup,sour cream, cheddar cheese andspread over the vegetables. Mixcrackers and butter together andspread over the top. Bake at 350degrees for 30 minutes.



KL

Grilled Vegetable-Fruit Melange8 asparagus spears4 green tomatoes, sliced6 red, orange, yellow bell peppers,stemmed, seeded, cut in half1 eggplant, peeled and sliced into1/4 inch slices3 large onions, cut in half length-wise8 mushrooms3 nectarines3 peaches3 plums1 pineapple, cored, peeled andsliced1 cup olive oil1/2 cup orange juice1/2 cup balsamic vinaigrette1 clove garlic, mincedSalt and pepperSpray or brush grill with oil to

prevent sticking. Place vegetablesand fruits on grill. Brush with oilmixture. Cook about 10 minutes ortill reaches desired doneness, turn-ing once. Serve on platter.

Gerrie KozuraDenton

Philly Corn2-3 cans whole kernel corn8 ounces Philadelphia creamcheese3 Tablespoons butter or margarineBoil corn until totally hot, drain.

Pour into heatproof serving bowl.Stir in softened cream cheese andbutter. Stir until cream cheese iscompletely melted. Serve.

Janie WaltersDenton

Potato Cheese Bake8 large potatoes (in skins)8 ounces cheddar cheese, grated1/3 cup butter2 cups sour cream1/3 cup green onions dicedBoil potatoes in skins. Peel and

dice. Use salt and pepper asdesired. Melt cheese in butter. Addsour cream and onion. Mix alltogether and place in large casse-role dish that has been buttered orsprayed with Pam. Bake at 350degrees until brown. May bestored in freezer until needed,unbaked.


Southwest Cheesy Corn Cakes1/2 cup cornmeal1 1/2 cups baking mix (Jiffy etc.)1 cup milk2 eggs1/2 cup shredded cheddar cheese1/2 cup drained whole kernel corn1/4 cup canned chopped greenchiles1 teaspoon chili powderFor Garnish:sour creamsalsashredded lettucesliced ripe olives

Heat griddle over medium heatgrease with butter as needed orspray with cooking spray. Stir cornmeal, baking mix, milk and eggs inlarge bowl to blend. Stir in cheese,corn and chiles and chili powder.Pour by 1/4 cupfuls onto griddle.Cook until edges of pancakes aredry, turn and cook until golden.Garnish with sour cream, salsa, let-tuce and olives. Serves 6-8.

Gerrie KozuraDenton

Spicy Potatoes4 large baking potatoes1/4 cup of olive oil1 package of onion soup mixBaking sheetCut potatoes into bite sized

chunks, toss potatoes in oil andonion soup mix to coat then placeon baking sheet. Bake for 45 min-utes at 375 degrees. Servings 10-12

Marian KnesekDenton

Squash Bake2 pounds yellow and green zucchi-ni mixed1/2 cup onion, chopped1 cup grated carrot1 can cream of chicken soup1 cup sour creamSalt and pepper to taste1/2 cup butter, melted1 (6 ounce) box Stove Top stuffing,chickenWash and slice squash. Place in a

pan, add onion and enough waterto cover. Bring to a boil. Reduceheat a little and cook for 5 minutes.Drain well. Add: carrot, chickensoup, sour cream and salt and pep-per, stirring until blended. Addstuffing mix to melted butter untilblended. Spread 1/2 of stuffingmix into bottom of 8.5x11.5-inchbaking dish. Pour vegetables ontop and sprinkle the other half ofstuffing mix on top. Bake at 350degrees for 30 minutes.


Tomato Basil Rigatoni Pasta1/2 cup dry packed sun dried toma-toes1 box (16 ounce) rigatoni pasta1 1/2 cups milk1/4 cup tomato basil-flavoredcream cheese4 ounces ( 4-6 slices) provolonecheese, chopped1 cup shredded mozzarella cheese2 teaspoons cornstarch mixed with1 teaspoon water1/2 cup fresh basil leaves, cutFreshly ground black pepperPinch of saltCook pasta in large pot. Pour 1

cup boiling water over tomatoes.Let stand 5 minutes. Heat milkover medium heat until bubbly.Remove from heat and whisk incream cheese, provolone and moz-zarella until melted. Stir in corn-

starch-water mixture, bring to sim-mer until smooth. Drain and finelychop sundried tomatoes. Stir intopasta along with sauce and basil.Top with a little freshly groundpepper and pinch of salt.

Joy MooreSanger

Tomato-Zucchini Cheese

Casserole6 tomatoes, sliced3 pounds zucchini, thinly sliced6 cups Muenster cheese, shredded3 teaspoons salt2 teaspoons black pepper

6 Tablespoons butterIn a 2-quart casserole, layer toma-

toes, zucchini and cheese. Sprinkleeach layer with salt and pepper.Finish casserole with tomatoes andcheese. Dot surface with butter.Cover casserole with foil. Bake at350 degrees for 45 minutes.Remove foil and bake 10 minutesmore, or till vegetables are fork-tender.

Gerrie KozuraDenton


Car insurance with

PERSONAL SERVICE.No extra charge.

At State Farm® you get a competitive rate and an agent dedicated to helping you get the coverage that’s right for you and the discounts you deserve. Nobody takes care of you like State Farm. Contact me. I’ll prove it.

Tim Shoopman, Agent1004 North Locust StreetDenton, TX 76201Bus: [email protected]

KL

Happy

Holidays

Denton Record-ChronicleDentonRC.com

KL

www.dentonrc.com


Anna Kozura’s(and aunts Eleanor Belis Ryka and

Dorothy Belis) Ukrainian Pierogies(Potato Dumplings)

4 cups flour2 eggs, beaten1 teaspoon saltPotato water (reserved from boilingpotatoes)3 cups mashed potatoesPlace flour in bowl, making a

well in the center. Fill center witheggs and salt. Mix. Add potatowater till a dough has formed.Knead. Add flour if needed sodough is smooth, not sticky. Rollout the dough on a floured surfaceto about 1/4 inch thick. Cut doughinto long slices, then each sliceinto squares. Fill each square with1 Tablespoon potatoes; fold overand press closed. Drop in pan of 6to 8 quarts of boiling water towhich oil and salt were added.They will sink, then rise to the top.Cook for 7 minutes. Remove andrinse in cold water. Serve withmelted butter with sautéed onionand sour cream. The second timeserved, the pierogies can besautéed in butter and served withthe sautéed onion, butter and sourcream.

Gerrie KozuraDenton

Anna Kozura’s

Ukranian Halupk

(Shredded Cabbage Leaves)Cabbage prep:10 large cabbage heads2 large pots of boiling waterLarge canner potRemove cores from cabbage

heads by cutting around them. Putcabbages in pots of water, one byone, cooking till leaves are soft-ened and flexible. Remove cab-bages to plate and let drain andcool. Remove leaves from headsand arrange in piles of small, medi-um and large. Prepare canner pot-spray the inside walls and bottomof pan with Pam. Make a thick lin-ing on bottom of pan with brokenleaves, outside leaves that are notin good condition to roll, insidehard leaves and leaves that are toosmall and hard to roll.Filling (Halupki) prep:10 pounds ground beef

20-plus cups cooked riceSalt and pepper1 cup chopped onions5 large cans whole tomatoes,drained and crushed by hand2-3 large cans tomato puree3-4 cans tomato soup (with watersaved from cooking cabbages)Preheat oven to 275 degrees. Mix

half of ground beef, half of riceand half of onion and salt and pep-per in bowl. Place a generousspoonful of the meat and rice fill-ing on thick end of cabbage leaf(having cut off the thick spine).Roll tightly. Pack rows of halupkitill bottom is covered. Be sure topack tightly so they will stay com-pact. Put a medium amount ofcrushed tomatoes atop layer.Smooth all over, working inbetween the halupki. Then put alayer of soup atop tomatoes,smoothing in. Put small amount ofpuree atop soup, smoothing inbetween halupki. Repeat layers tillpan is filled. Put a thick layer ofleaves over top of the layers as youdid at bottom of pan. Spray a din-ner plate with pam and invert andplace atop the cabbage leaves.Pour the saved vinegar water fromcooking the cabbage over the toptill the liquid appears at the edges.Spray inside of lid with pam andcover pot. Put pot in oven. Cookabout 8 hours, checking for over-flowing and to check taste to see ifvinegar is needed additionally.Remove halupki from pot andserve. Delicious! (Plus one addeddelight- your house smells likecabbage and vinegar!!)

Gerrie KozuraDenton

Best Chicken Enchiladas2 large boneless chicken breasts1 family size can cream of mush-room soup1 can green chilies12 corn tortilas12 ounce bag of grated AmericancheeseBoil chicken and then cut into

bite size pieces. Add the soup andthe green chilies. You can add asmall amount of the cheese in themixture. Tear the corn tortillas inbite size pieces and add to this.Mix well and put in a 9x9-inchbaking dish. Bake at 375 degreesfor 45 minutes. Take out and cover

with cheese and bake another 5minutes or until cheese is com-pletely melted. Let set about 10minutes before serving.


Buffalo Chicken Wings20 chicken wings1/2 cup butter1/2 cup red pepper sauce3/4 cup tomato sauce1 1/2 tablespoon chili powder1 teaspoon cayenne pepperPreheat oven to 375 degrees.

Bake wings in preheated oven for30 minutes or until cooked throughand crispy. Meanwhile in a smallbowl combine melted butter, redpepper sauce, tomato sauce, chilipowder and cayenne pepper. Mixtogether. When wings are bakeddip in sauce to coat well, thenshake off excess and return coatedwings to baking sheet. Reduceoven temperature to 250 degreesand bake for another 15 minutes.


Cheese Enchiladas2 cups Cheddar Cheese (grated)1 (4 ounce) can green chilies1 (19 ounce) can chili withoutbeans8 (six inch) corn tortillas (warmed)1 medium onion – choppedMix cheese and chiles in a medi-

um size bowl, place 2 Tablespoonsof chili and 2 Tablespoons ofcheese into each tortilla. Roll uptortilla and placed in a 9x13-inchbaking dish with seam side down.Sprinkle remaining cheese andchili mixture over tortillas, sprin-kle chopped onion over mixture,cover with foil and bake for 35minutes at 375 degrees. Serve withsour cream and guacamole.Servings 4.


Chicken WingsChicken wingsGarlic salt1 cup cornstarch3 beaten eggs3 tablespoons ketchup1 1/4 cups sugar3/4 cup rice vinegar1/2 cup broth (from wing tips)2 Tablespoons soy sauce

1 teaspoon AccentCut tips of wings off and boil tips

to make broth. Wash and drywings. Sprinkle with garlic salt.Let set 1 hour. Roll wings in thecornstarch. Dip in beaten eggs.Fry in oil till lightly brown. Put inpan. Mix together ketchup, sugar,rice vinegar, broth, soy sauce andAccent, bring to a boil until sugardissolves. Pour over wings. Bakeat 350 degrees for 45 minutes.Turn twice during baking


Chris’s Chicken Chow Mein1 boiled chicken, with meatremoved2 cups chopped celery1 cup chopped onion1 1/2 cup chopped mushrooms1 cup chopped red peppers1 cup chopped green peppers3 quarts chicken broth3 cups cooked riceLaChoy crispy noodlesSoy sauceSweet and sour sauce1/4 cup flour in 1 cup water, shakenin containerSauté celery, onions and red and

green peppers till crisp-tender. Addto the chicken broth. Add chickenpieces. Add mushrooms. Let sim-mer 20 minutes. Serve with rice.Accompany the dish with crispynoodles, soy sauce and sweet andsour sauce. Serves 6.

Gerrie KozuraDenton

Chris’s Savory Salmon1 1/2 pounds salmon fillets1/2 cup chopped onion3 Tablespoons butter3 beaten eggs1 cup bread crumbs (reserve 1/4 cup)1 teaspoon dill weed1 1/2 teaspoons dry mustardPut fillets in beaten eggs to coat.

Then put in bread crumbs com-bined with dill weed and dry mus-tard. Coat sides well. Place fish inbaking dish. Add chopped onion.Cover. Bake at 350 degrees.Check at 30 minutes for doneness-leave top open. Sprinkle withbread crumbs. Bake 5 minuteslonger or till browned. Serve onplatter.

Gerrie KozuraDenton


Crockpot Chicken and Veggies8 chicken breasts or 12 skinlessthighs4-5 potatoes cubed2-3 cans green beans (regular orFrench-style)1 package of powdered Ranchdressing mix1 package of powdered Italiandressing mix1 cup chicken brothSpray crock with cooking spray.

Place 1/2 of the chicken in the cen-ter of crockpot. Place 1/2 of thepotatoes and green beans at oppo-site ends. Sprinkle 1/2 of the dress-ing mixes. Add the other half ofchicken, green beans and potatoes.Sprinkle remaining dressingmixes. Pour chicken broth aroundthe edges. Cook on low 6-8 hours.

Tonya LittmannDenton

Cuban Ham-Bacony Paninis12 slices bread of choice24 slices fresh deli shaved ham24 slices cooked bacon24 slices deli cheddar cheese12 Tablespoons mayonnaise ofchoice12 Tablespoons mustard of choicePickles of choice alongside platterPeppers of choice alongside platterMake 6 sandwiches with all listed

ingredients except for mayonnaise.Spread outside of sandwich withmayonnaise. Grill on panini grillabout 6 minutes till golden brown.Serve on platter with pickles andpeppers.

Gerrie KozuraDenton

Donna’s 3-Layer LasagnaLasagna noodles- Boil lasagnanoodles in water. Drain. Let standin bowl of cool water.Sauce ingredients:2 Tablespoons olive oil1 pound beef2 small cloves garlic1 minced onion1 8ounce can tomato paste1 (1 pound, 4 ounce) can wholetomatoes1 green pepper, minced2-3 Tablepoons parsley1 1/2 teaspoon salt1 Tablespoon oregano1/2 teaspoon fresh ground pepper1 Tablespoon sweet basilSauce instructions:Sautee first 4 ingredients over

medium heat. Add to cooked meat.Add the rest of the ingredients.Simmer 2-3 hours. Add freshmushrooms, if desired.Cheese mixture ingredients:1 pound ricotta2 eggs, beaten1 Tablespoon minced parsley2 teaspoons oregano8 ounces slices mozzarella cheeseParmesan cheeseCheese instructions: Mix the

ricotta, eggs, parsley and oregano.Assembly: Layer the ingredients

in this order: cover bottom of panwith sauce, add layer of noodles,add layer of sauce, spread layer ofricotta mixture atop, cover with alayer of mozzarella. Cover withparmesan. Bake at 350 degrees for30 minutes till hot and bubbly.

Lara ShifferDenton

Easy Party Paella2 Tablespoons olive oil2 pounds chicken strips, cooked1 1/4 pound thawed, peeled largeshrimp1 (8 ounce) can chorizo sausage,cut diagonally in 1/2” slices2 pouches 90-second rice1 cup frozen peas1 (16 ounce) jar quartered, marinat-ed artichoke hearts1/2 cup chopped roasted red pep-per1/4 cup pimiento stuffed smallolives2 Tablespoons lemon juice1/8 teaspoon ground red pepperHeat oil in large skillet, over

medium heat, add shrimp andchorizo, sauté 3 minutes untilshrimp is just cooked through. Addremaining ingredients; cook about5 minutes until hot. Serve. Garnishwith lemon wedges.

Gerrie KozuraDenton

Hamburger Noodle Bake2 cups uncooked egg noodles1/2 pound ground beef2 Tablespoons finely choppedonions1 can (8 ounces) tomato sauce1/4 teaspoon sugar1/8 teaspoon salt1/8 teaspoon garlic saltDash pepper1/4 cup cream-style cottage cheese2 ounces cream cheese, softened1 Tablespoon thinly sliced greenonions1 Tablespoon chopped green pep-per1 Tablespoon sour cream2 Tablespoons grated parmesancheeseCook noodles. In large skillet,

cook beef and onion until meat isno longer pink, drain. Stir in toma-to sauce, sugar, salt, garlic salt andpepper. In bowl, combine cottagecheese, green onions, creamcheese, green pepper and sourcream. Drain noodles, place half ofthe noodles in greased 1 quart bak-ing dish. Spoon half of beef mix-ture over top. Layer cottage cheesemixture and remaining noodles.Top with remaining beef mixture,sprinkle with parmesan cheese.Cover and bake at 350 degrees for20-25 minutes or until heatedthrough.

Joy MooreSanger

Janie’s Beef Veggie Stew3 pounds stew meat (or less)

10-12 chunked potatoes1 diced onion (optional)10 ounces frozen mixed veggies1 large can diced tomatoesMeat tenderizerSalt and pepper1/2 gallon or so of waterStir fry meat that has been sea-

soned with meat tenderizer, saltand pepper until not pink. Putonion with meat and cover withwater and simmer while fixingpotatoes to cook. Pour all togetherwith veggies and tomatoes. Cookon medium until potatoes are ten-der. Be sure to salt and pepper allthis to taste. Before finish cookingwith about 1/2 gallon more water.Good with corn bread.

Janie WaltersDenton

Janie’s Chicken and Dressing

with GravyDressing:1 pint of diced cooked celery1 pint of diced cooked onion2 sticks of butter or margarine4 pounds cooked skinned debonedchicken3 Tablespoons poultry seasoning2 Tablespoons black pepperJuice from cooked chicken and 3cans of chicken brothGravy:5 Tablespoons Crisco5 Tablespoons flour3 teaspoons salt3 teaspoons black pepper3 cans of chicken broth or 2 cansof broth and 1 can of cream ofchicken soupPreheat oven to 425 degrees. Boil

or microwave chicken in water.Save juice. Debone and skin chick-en. Cook onion, celery and buttertogether til tender. Mix together allingredients above with finelycrumbled cornbread. Mix season-ing with dressing and place chick-en in greased large roaster. Pourdressing over chicken and bakeuntil desired (about 1 hour). Gravy: In large fryer, brown flour

in hot Crisco, salt and pepper. Stirin one can of juice at a time untildesired consistency. If too thick,use a little more water or morebroth. Serve with your favorite veggies.

Janie WaltersDenton

Knishes3 pound roast beef, cooked2 medium onions1 Tablespoon salt1 teaspoon pepper2 cloves garlic1 cup flour1 teaspoon baking powder3 eggs1/4 teaspoon salt1/4 cup melted butter1/2 teaspoon egg whites4 egg yolks1/4 cup waterPreheat oven to 350 degrees.

Chop beef, salt, pepper, garlic. Setaside. Mix all ingredients in largebowl, except egg yolks and water).Roll dough to 1/8 thickness. Cutinto 3 inch squares. Put 1Tablespoon meat mixture in centerof each square, fold over coveringmeat. Shape into balls. Flatteneach ball with bottom of a glass.Pour egg wash over squares. Placein a baking pan. Bake 1/2 hour oruntil golden brown.


Lara’s Barbecued Franks1/2 pound bacon1 pound franks1/2 cup chopped celery1/2 cup chopped onion2 Tablespoons drippings2 Tablespoons vinegar4 Tablespoons lemon juice3/4 cup ketchup3 Tablespoons WorcestershiresauceDash of cayenne1 1/4 cup water1/2 teaspoon salt1/2 teaspoon mustard3 cups cooked riceBrown bacon. Remove from drip-

pings. Quarter franks and brown indrippings. Add onions and celeryand cook until tender. Add remain-ing ingredients and simmer for 45minutes. Serve over cooked rice.Serves 4.

Lara ShifferDenton

Lara’s Hamburger Heaven1 pound ground beef1/2 pound sliced American cheese2 cups medium flat noodles1 pound canned tomatoes1 small can tomato sauce2 Tablespoons minced onion1 cup chopped celery1 small can ripe olives1/4 cup waterSalt and pepperBrown meat. Add remaining

ingredients in layers in ordergiven. Add seasonings. Rinse outtomato can with 1/4 cup water andpour over all. Cover and cook at300 degrees for 30 minutes. Serves6.

Lara ShifferDenton


KL

Make Ahead Beefy Lasagna12 uncooked lasagna noodles1 (24 ounces) small curd cottagecheese1 (16 ounce) container ricottacheese2 large eggs, lightly beaten1/2 cup refrigerated pesto1 teaspoon salt2 1/2 cups (10 ounces) mozzarellacheese, divided1 pound lean ground beef1/2 cup chopped onion2 (24 ounces) jars tomato and basilpasta saucePreheat oven to 375 degrees.

Cook noodles. Stir together cot-tage cheese and next 4 ingredients.Stir in 1 cup mozzarella cheese.Cook ground beef and onion in alarge skillet over medium highheat stirring often 6-7 minutes oruntil meat crumbles and is nolonger pink. Drain. Stir in pastasauce. Layer 1 cup beef mixture, 3noodles and 2 1/2 cups cottagecheese mixture in lightly greased13x9-inch pan. Top with 3 noo-dles, 2 cups beef mixture and 3more noodles. Top with remainingcottage cheese. Sprinkle remainingcheese. Bake covered at 375degrees for 40-50 minutes.Uncover and bake 20 minutes untilcheese is brown. Let stand 10-15minutes.

Joy MooreSanger

Marcie’s Easy Chicken and

Dumplings or Egg Noodles1 chicken4 chicken bullion cubesPinch of salt2 tubes of biscuitsCelery, if desiredBoil whole chicken and let cool.

Pull off all of the meat and skinfrom the chicken and put back intopot of water that you boiled thechicken in. Add 4 chicken bullioncubes and pinch of salt. Chop cel-ery and add if desired. Bring to aboil. Then break apart each biscuitinto 4 pieces and drop them intothe boiling pot. Let cook for 1-2minutes. Dip out with large spoononto plate. If I have time, I alsolike to make my own homemadeegg noodles and use them insteadof biscuits:Homemade egg noodles: (all

measurements are approximate)4 cups of regular flour (not self-ris-ing)2 eggs2 Tablespoons of milkMix in bowl and roll with rolling

pin. Have extra flour on hand forrolling. When dough is flat, rolldough lengthwise and cut noodlesabout 1/2 inch thick.

Marcie KozuraPonder

Meat Loaf2 pounds ground beef

1/2 pound sausage1 egg1 medium onion2 Tablespoons uncooked rice ormacaroni2 Tablespoons flourSalt, pepper, parmesan cheese totasteTomato juice (enough to moistenand make stick together- about 1/4cup)`After you mix the ingredientsthoroughly, mold into loaf andplace in roaster. Pour tomato juiceover loaf, about 1/4-inch deep inroaster. Bake at 425 degrees 30minutes, then turn down to 400degrees until done- about 1 hourand 30 minutes.

Alma MessmerLake Dallas

Mushroom CalzonePhilo dough2 mushroom caps8 ounces frozen spinach8 ounces shredded mozzarellacheese4 slices of roasted red pepper6 tomatoes1/2 cup Hellman’s mayonnaiseSauce: Slice 3 tomatoes and sear

in skillet. Smash tomatoes in bowland stir in 1/2 cup of Hellman’smayonnaise while tomatoes arestill warm. Refrigerate for at leastone hour.Calzone: Take 6 sheets of Philodough and place on rectangle bak-ing sheet. Squeeze water fromfrozen spinach. Layer spinach,mushrooms, chopped roasted redpepper slices and mozzarellacheese. Add 6 more Philo doughsheets on top and press the edgestogether with the edges of thelower layer of dough on all 4 sides.Bake at 350 degrees for 45 min-utes. Take from oven and let coolfor a few minutes before cutting.Plate and spoon sauce on top. Youcan also substitute hamburger,Italian sausage and pepperoni forthe mushrooms and use marinarasauce on top. This has endless pos-sibilities!

Marcie KozuraPonder

Potato Burgers1 pound potatoes2 pounds ground beef1 egg1 medium onion1 can of mushroom soupsalt and pepper1/2 soup can waterGrate potatoes and onion, mix

together with ground beef, salt,pepper and egg. Make into burgersand roll in flour. Brown in skilletwith just enough shortening tokeep burgers from sticking. Mixsoup and water. Pour over burgers,simmering until done. Serve withyour favorite vegetable.



Stock Up on Your Holiday Spirits!

Large Selection

Knowledgeable Staff

Case Lot, Student and

Senior Discounts

Cross Roads Liquor

KL

6504 Hwy 380 E,Crossroads, TX940-365-9091

EXXON STATION

THERE IS NO PLACELIKE HOME

• Up to 24 Hour Care• Meal Preparation• Errands/Shopping• Hygiene Assistance• Light Housekeeping• Respite Care for Families

940.565.0575 520 W. Oak Street, Denton, Texas

www.visitingangelsofdenton.com

CALL TODAY FOR A FREE IN-HOME CONSULTATION

KL

®

LIVING ASSISTANCE SERVICES

Stay-at-home mom?You need Allstatelife insurance.

I can help you protect your family at an affordable price.To replace all you do to keep up your household, it would costaround $138,000* a year. I can help you take care of your familyeven if something happens to you. Call me today.

Steve Sullivan, CRPC(940) 566-22342430 I-35 [email protected]

*Source: Salary.com, "Mom Deserves a Raise in 2007", May 2, 2007. Life insurance offered by AllstateLife Insurance Company: Northbrook, IL, and Lincoln Benefit Life Company: Lincoln, NE. In New York,Allstate Life Insurance Company of New York, Hauppauge, NY. © 2009 Allstate Insurance Company

KL

www.visitingangelsofdenton.com


Poulet en Croute

(Chicken in Crust)16 ounces cooked chicken,chopped3/4 cup broccoli, chopped1 orange bell pepper, chopped6 ounces shredded extra sharpcheddar cheese1/2 cup low fat mayonnaise1 garlic clove, pressed2 teaspoon dried dill1/2 teaspoon kosher salt2 packages crescent rolls (refriger-ated section of the store)1 egg white, lightly beaten2 Tablespoons slivered almondsChop the chicken, bell pepper and

broccoli into small pieces andplace in a large mixing bowl. Addpressed garlic and shredded cheeseto the mixture and combine. Addmayonnaise, dill, and kosher saltand mix well. Unroll the 2 pack-ages of crescent dough and be sureto layout in one piece, do not sep-arate. Arrange dough on a bakingsheet. Using rolling pin, roll doughto seal seams. On longest sides ofbaking sheet, cut dough into strips1 1/4 inches apart, approx. 3 inch-es deep using a sharp knife. Spreadchicken mixture evenly over thecenter of the dough. To braid thecrescent dough, lift sections of thedough across mixture to meet incenter. Seal the ends of the braidwell with your fingers. Using apastry brush, brush egg white overthe braid. Sprinkle with sliveredalmonds and place in the preheated375 degree oven. Bake the braidfor 25-30 minutes or until the crustreaches a rich golden color. Letstand for 5 minutes before slicing. Serve with a tossed salad for a

beautiful, festive meal. Servings 6-8.

Erin JoyceDenton

Prairie House Prime Rib10 to 12 lb. Rib Roast (trimmed)Cavenders Greek Seasoning (rubgenerously)Cold Smoke 175 Degrees for two

hours. Finish in oven 250 Degreesuntil desired temperature.Allow to rest 45 minutes.Serves 15 people

The Prairie House RestaurantCross Roads

Ranch ChickenOne (3 to 4 pound) chicken, cut up1 package corn tortillas, about 121 green pepper, chopped1 large onion, chopped8 ounces sharp cheddar cheese,grated (about 2-3 cups)1 can cream of chicken soup1 can cream of mushroom soup1 1/2 teaspoons chili powderGarlic saltBoil chicken until tender. Strip

flesh off and cut or tear into bite-sized pieces. Sauté pepper andonion in a little butter. Pour insoups and chili powder, mix well.

Layer 1/2 of the chicken, 6 tortillasand1/2 of the cheese into a greased9x13-inch dish. Repeat layers,ending with cheese. Pour soupmixture on top and sprinkle withgarlic salt and more cheese. Youmay add sliced black olives andpimento for color. Bake at 375degrees for 30-35 minutes.


Rich Red Beef and Noodles6 ounces egg noodles2 flank steaks, cut in cubes1/2 can tomato sauce1 teaspoon garlic salt8 ounces cheddar cheeseSour cream1 teaspoon saltCut up steaks into small cubes

and fry in skillet. Add tomatosauce and garlic salt and let sim-mer while you cook noodles andshred cheese. Cook egg noodles ina sauce pan and drain. Plate: putcooked noodles on plate, then addshredded cheese on top, add beefon top of cheese and sour cream ontop of beef. (All measures areapproximate. Makes enough for 4people)

Marcie KozuraPonder

Rinderrouladen4 slices of beef, 1/4 inch thick (usetenderized round steak or bonelesssirloin tip steak)Yellow mustardSalt and pepper8 slices of bacon4 Tablespoons chopped onion2 Tablespoons margarine1 cup boiling water1 dill pickleFlatten beef and sprinkle with salt

and pepper and spread with mus-tard, bacon, onion and choppeddill pickle. Roll each piece and fas-ten with either string or toothpicks.Heat margarine in pan and brownmeat on all sides. Cover pan andadd boiling water when necessary.Simmer 2 hours. Remove stringand serve with gravy. (Gravy maybe thickened with a little corn-starch. Season with salt and pepperif needed. Serve with mashed pota-toes or buttered noodles)


Sage and Apple Garnished Turkey

Legs, Thighs and WingsThe legs, thighs and wings from an18-20 lbs Turkey or 6 legs pur-chased separately2 ounces butter or corn oil1 large onion, diced2 carrots, peeled and sliced 3 celery stalks, sliced4 cloves garlic, chopped fine2 hard apples, such as Gala orGranny Smith, peeled and sliced fresh sage, roughly chopped1 jalapeno, finely diced2 cups apple cider or unsweetened

juiceSalt and pepper to tasteHave a roasting pan or oven proof

dish ready that will comfortablyhold the turkey parts in a singlelayer. Heat a large saute pan andadd the butter or oil. Salt and pep-per the turkey parts and then placeskin side down in hot pan andbrown well. Remove and place inroasting pan skin side up. Addonions and carrots to saute pan andcook over low heat until soft andadd the garlic and jalapeno andcook another minute. Pour in applecider and deglaze the pan. Be sureto get any food particles up into thesauce. Add to the turkey alongwith the other ingredients. Addenough water to cover the turkeyparts by about 2/3 cup. Place inoven and cook 2-3 hours untilalmost falling off the bone.Remove the turkey and reducesauce until it will coat the back ofa spoon. Adjust salt and pepperand serve. Serves 6.

Arrange legs and/or wings, andthighs around platter. Place roastedsliced breast in center. Serve sauceon the side.

Jodi DuryeaDenton

Sassy Salmon1 large salmon filletButterReal lemon juice2 large tomatoes1/2 small jar of capersSaltPlace salmon on a large sheet

(skin side down) of aluminum foil.Tear foil large enough to complete-ly seal the salmon inside. Add thinslices of butter on top of thesalmon fillet and pour 1/4 cup ofreal lemon juice over the top. Sealfoil and place the foil packet ofsalmon on a large cookie sheet andbake at 350 degrees for 45 min-utes. Remove from oven and openfoil wrapper to let cool. Divide thesalmon and plate. Add capers anddiced tomatoes on top. Salt totaste.

Marcie KozuraPonder

Saucy meatballs1 1/2 pound ground beef3/4 cup apricot preserves1/2 cup barbecue sauceShape meat into balls, cook until

done. Mix apricot preserves andbarbecue sauce, pour over meat-balls in pan. Heat until warm.Servings 8. Great to take in crockpot for holiday parties Serve athome with rice or mashed pota-toes.

Sondra HIllDenton

Stuffed Peppers6 large green peppers1 pound ground beef1 large onion, chopped

1 clove garlic, minced3 tomatoes, peeled and chopped1/2 teaspoon chili powder1/2 teaspoon Worcestershire sauce1 teaspoon salt1/4 teaspoon pepper1 cup cooked rice1/2 cup buttered bread crumbs1/4 cup parmesan cheeseCut off tops of each pepper;

remove seeds. Cover peppers inboiling water and cook 5 minutes;drain. Cook beef, onion and garlicin a skillet over medium heat.Drain off fat. Add tomatoes, sim-mer 10 minutes. Add chili powder,Worcestershire sauce, salt, pepperand rice; stir well. Stuff pepperswith beef mixture and place in ashallow 9x13-inch baking dish.Mix buttered bread crumbs withparmesan cheese and sprinkleevenly on top of each stuffed pep-per. Bake at 350 degrees for 25minutes.


Swinging Wings10 chicken wings1/2 cup of butter (melted)1 small box of Parmesan cheese1 teaspoon of garlic powdercasserole dishPreheat oven to 350 degree. Dip

wings in butter and then in com-bined mixture of cheese and garlicpowder--Place in casserole dishand bake for 60 minutes. Servings4.

Marian KnesekDenton

Tamale Pie1 pound ground meat1 cup chopped onion1 can (10 ounces) Ro-Tel tomatoes,mild1 can (15 ounces) ranch stylebeans, undrained1 can (15 ounces) chili1 cup waterSalt and pepper to taste1 (10 ounce) package Frito Scoops2 cups grated cheddar cheeseIn a large skillet, brown meat and

onion. Drain. Add tomatoes,beans, chili, water and salt/pepper.Simmer about 5 minutes. Place 1/2of Fritos in a greased 9x13-inchdish. Pour half of the meat mixtureover Fritos and spread with 1/2 ofthe cheese. Repeat layers (Fritos,meat mixture, cheese). Bake at 400degrees about 14 minutes.



KL


The Historic South GainesvilleNeighborhood Associationwill host their 2010 Holiday Home Tour

on Saturday, December 11th from 4:00 – 8:00 PM.

Tickets of $10.00 per person �includes trolley fare� areon sale at Morton Museum, the Chamber of Commerce,and local merchants in Historic Downtown Gainesville.

For more information go to:www.historicsouthgainesvilletour.com

or call 1-940-668-1817.KL

Denton CountyMHMR Center

Mental Health and

Mental Retardation

Services

940-381-5000Crisis Hotline(800) 762-0157

2519 Scripture, Denton, TXwww.dentonmhmr.org

Enhancing the quality of life for

individuals who need care and

support in order to live full

and productive lives.

KL

Tasty Glazed Country Ribs3 pounds country style pork ribs1/4 teaspoon whole cloves5 bay leaves2 teaspoons onion salt2 teaspoons garlic salt3 Tablespoons canola oil1 medium yellow onion, chopped4 teaspoons grated fresh ginger1/4 cup soy sauce4 teaspoons sherry vinegar1/2 teaspoon salt1/2 teaspoon pepper2 cups red currant jelly4 teaspoons ketchupPlace ribs in pot of water; add

next 4 ingredients. Bring pot toboiling, decrease temperature andcook until ribs are tender.Meanwhile, for red currant glaze-heat canola oil in pan over mediumheat and add onion and cook tillsoft, about 5 minutes. Add gingerand cook for 1 more minute. Stir inremaining ingredients; simmer for5 minutes. Pre-heat oven to 350degrees. Drain ribs when tender.Put ribs in baking pan. Brush withglaze. Place pan on middle rack inoven. Baste with glaze every 10minutes for 40 minutes. Serveremaining glaze alongside ribs onplatter.

Gerrie KozuraDenton

For more information,contact:

(940) 566-6927A product of the Denton Record-Chronicle

planahead

Pinpointthe restaurant first at DentonMarketplace.com,

the area’s best online directory of local businesses.

KL

www.dentonmarketplace.com

www.dentonmhmr.org

www.historicsiuthgainesville.com


“Angie Dickinson” Frozen

Cranberry Salad1 cup sour cream1 package (3 ounces) creamcheese, softened1/2 cup sugar2 cans (16 ounces) whole cranber-ry sauce1 can (8 ounces) crushed pineap-ple, well drained1 cup chopped pecans1 container (8 ounces) frozenwhipped topping, thawedFresh parsleyIn a bowl with electric mixer,

combine sour cream, cream cheeseand sugar until well blended. Stirin cranberry sauce, pineapple andpecans. Fold in topping, place inslightly oiled 6 cup mold andfreeze. To serve, dip bottom ofmold in sink of warm water untilsalad loosens itself and invert ontoplatter. Decorate with parsley.Slice and serve. Salad should beonly slightly thawed before serv-ing.


Anna Kozura’s Pickled Eggs24 hard-boiled eggs4 (15 3/4 ounce) cans sliced beets,drained4 large onions, sliced2 quarts vinegar2 1/2 cups sugarPlace eggs in a large wide bowl.

Spread sliced onion atop eggs. In asaucepan, combine the beet juice,vinegar, and sugar. Bring mixtureto boil. Add sliced beets. Bring to aboil again. Cook for 5 minutes.Remove pan from heat. Using aslotted spoon, place the beets overthe sliced onions. Pour the liquidover the foods in the bowl. Let situntil cool. Cover and refrigeratefor 3 days, then serve.

Gerrie KozuraDenton

Cranberry Chutney4 cups cranberries2 cups sugar1 cup orange juice1 cup golden raisins1 cup walnuts or pecans1 medium apple, chopped1 Tablespoon orange peel, grated1 teaspoon gingerHeat first 3 ingredients to a boil.

Stir. Reduce to low heat and sim-mer 15 minutes. Stir in rest ofingredients. Keeps in refrigeratorfor 2 weeks.

Carole HornDenton

Cherry Marshmallow Jello

Supreme1 (3 ounce) package raspberry gel-atin1 (21 ounce) can cherry pie filling1 (3 ounce) lemon gelatin1 (3 ounce) package cream cheese1/3 cup mayonnaise1 (8 ounce) can crushed pineapple1/2 cup whipping cream4 Tablespoons chopped nuts1 cup tiny marshmallowsDissolve raspberry gelatin in 1

cup boiling water; stir in pie fill-ing. Turn into a 9x9x2-inch bakingdish; chill until partially set.Dissolve lemon gelatin in 1 cupboiling water. Beat together creamcheese and mayonnaise; graduallyadd lemon gelatin. Stir inundrained pineapple. Whip 1/2 cupwhipping cream; fold into lemonmixture along with 1 cup tinymarshmallows. Spread atop cherrylayer; top with 4 Tablespoonschopped nuts. Chill till set. Makes12 servings.

Gerrie KozuraDenton

Chris’s Chow Chow1 dozen peppers, red and green2 quarts onions2 quarts green tomatoes2 cups cauliflower2 dozen small cucumbers1 pound dried limasChop all vegetables, except

limas. Let stand overnight in saltwater. Boil in the same water tilldone. (Boil onions and cauliflowerseparately). Drain. Add 1 poundcooked limas. Pour dressing overvegetables. Serve in serving bowlas a side dish. Can can or freezecontainers of the chow chow.Dressing: 2 quarts vinegar4 cups sugar3/4 cup flour1 bottle mustard1 1/2 Tablespoons turmeric5 Tablespoons celery seedCombine all ingredients. Boil

mixture until thick.

Gerrie KozuraDenton

Chris’s 3 Bean Vegetable Salad1 1/2 cups green beans1 1/2 cups yellow beans1 1/2 cups kidney beans1 1/2 cups sliced onions1 cup large chopped green pepper1 1/2 cups whole kernel cornCombine all ingredients above.

Make dressing:1 cup sugar1 cup vinegar1/2 cup vegetable oil2 teaspoons salt2 cups waterCombine all ingredients.Combine the dressing with the veg-

etable mixture. Let marinate over-night. Serve as salad. Serves 6-8.

Gerrie KozuraDenton

Delicious Slaw1 head of cabbage, shredded1 large green pepper, chopped1 large onion, chopped1 cup sugar1 cup vinegar1 teaspoon salt1 Tablespoon celery seed1 Tablespoon mustard seedBoil vinegar, sugar, salt, celery

seed and mustard seed until sugarand salt are dissolved. Pour mix-ture over cabbage mixture whilehot. Refrigerate 4 hours or morebefore serving.

Vonda HawkDenton

Green Bean & Baby Corn Salad1 pound of fresh green beans(trimmed)1 can of pickled baby ears of corn(undrained)4 green onions, slicedBlanche green beans for 5-6 min-

utes in salted water until crisp andtender, drain, rinse & cool, com-bine with baby corn and onions.Juice from corn acts as dressing.Toss & chill. Servings: 6

Marian KnesekDenton

Grilled Shrimp Gumbo Salad1 pound large raw shrimp2 tablespoons olive oil, divided2 1/2 teaspoons Cajun seasoning,divided

1 pound fresh okra(6) 1/2-inch thick onion slices1 green bell pepper, quartered(2) 16 ounce packages baby toma-toes Fresh cornPreheat grill to 350-400 degrees.

Drizzle shrimp with 1 tablespoonolive oil and 1/2 teaspoon Cajunseasoning. Drizzle okra, onion andbell pepper with remaining 1 table-spoon olive oil and 2 teaspoonCajun seasoning. Grill until all istender. Grill shrimp 2 minutes oruntil turns pink. Toss all togetherand serve.

Joy MooreSanger

Katie’s Kolorful Ambrosia1 (30 ounce) can fruit cocktail,drained1 (13.5 ounce) can pineapplechunks, drained3 medium bananas, sliced2 cups white or red seedlessgrapes1/2 cup sliced dates1 cup pecan pieces3 medium oranges, pared and sec-tioned1 1/2 cups tiny colored marshmal-lows1 1/2 cups coconut8 ounces maraschino cherries18 ounces sour creamCombine all ingredients except

marshmallows, coconut and sourcream. Refrigerate until servingtime. Combine remaining ingredi-ents with refrigerated mixture.Place in clear serving container.Sprinkle with additional pecanpieces.

Lara ShifferDenton

Taco Salad1/2 onion, diced2 tomatoes, diced1/2 head lettuce, cut2 ounces grated cheese1/2 bottle Catalina dressing1 cup Fritos1/2 pound ground beef, brownedand drained1 can ranch style beans, drainedSalt, pepper, cumin (optional)Put all in large bowl and mix,

except chips and Catalina dressing.Add those when ready to serve.



KL

INSTANT WEIGHT LOSSI asked my secretary if the office staff wason drugs. The staff was losing weight sofast I thought it was unhealthy. They aregranola eating, tree-hugger types, so Iwas surprised. Turned out it was healthyand all natural and all new. It’s PRO CUTand available only at DOMGEAR.COM$30 for a month’s supply. Amazingresults guaranteed.

Steaks • Seafood • Burgers

Daily Specials • Patio DiningLarge Vegetarian Menu

Live Jazz • Private Party Rooms

600 N. Locust • Denton 76201

940-484-1349KL

Gift Sets AvailableWhile They Last!

Large Selection • Friendly Sales Staff

Over 22 Years in Business

Cross Roads Liquor

`Tis the Season!

6504 Hwy 380 E,Crossroads, TX940-365-9091

KL

EXXON STATION

Lime Jello Salad 1 (8 ounce) package Philadelphiacream cheese 1 (16 ounce) crushed pineapple,drained 1 (6 ounce) box of lime Jello 1/2 cup pecan pieces (Optional) Mix the softened cream cheese

and drained crushed pineapple in apretty salad bowl. Add the Jello(prepared as per instructions onbox) to the above and stir untilwell mixed. Add nuts if wanted. Ilet it set on cabinet until fairlycooled and stir good again beforeplacing in refrigerator until welljelled, usually overnight. Goeswell with any menu. A familyfavorite.

Jonell HawkDenton

Marcie’s Mean Taco Salad1 pound hamburger meat1 packet taco seasoning1/2 head of iceberg lettuce3 large tomatoes2 small green onions8 ounces shredded cheddar cheeseSour creamGuacamolePace’s Picante sauce (medium)Nacho Cheese DoritosCook hamburger in skillet and

drain grease. Put hamburger backinto skillet and add 4 Tablespoonsof water and the packet of tacoseasoning. Simmer for 5 minutes,stirring occasionally. Chop lettuce,tomato and green onion in largebowl. Add cheddar cheese andtoss. Plate: crush up Doritos onplate. Place lettuce mixture onchips and add hamburger. Top withsour cream, guacamole andpicante sauce.

Marcie KozuraPonder

Missouri Wilted Lettuce4 heads of leaf lettuce, cleanedand drained1/4 cup of bacon grease1/4 cup of vinegar (white distilled)4 green onionsIn large glass bowl, add cleaned

lettuce leaves and finely choppedgreen onions. Heat bacon grease toa shimmer. (Don’t overheat). Takeoff heat and add vinegar. Stir witha wooden spoon. Pour over lettuceand onion, tossing it at the sametime with the wooden spoon untillettuce is coated with mixture.

Marcie KozuraPonder

Pasta Hardy Salad2 cups cooked pasta1 (medium) can of corn1 medium onion, diced1/4 cup diced bell pepper3/4 cup sour cream2/3 cup mayonnaise3 Tablespoons wine vinegar1 Tablespoon seasoned salt1/2 teaspoon pepper1/2 teaspoon mustard seed

1/2 teaspoon celery seed1 small jar pimentos – drained anddicedMix thoroughly and chill

overnight in a sealed bowl. Youmay include 1/4 teaspoon cayennepepper, if desired. Serve chilled.Serves 8.

Wanda GibsonDenton

Tracy’s Tasty Salmon Salad12 ounces field greens and babyspinach leaves1/2 cup mandarin oranges1/2 cup dried cranberries1/2 cup candied walnuts1/3 cup thinly sliced onions2 cups raspberry vinaigrette4 grilled salmon filletsFor grilled salmon fillets:2 Tablespoons lime juice1 Tablespoon minced garlic1 Tablespoon minced fresh gingerCombine lime juice, garlic and

ginger in a bowl. Oil grill to pre-vent sticking. Grill fish 5 minutes,spreading juice mixture over fish.Turn. Grill 5 minutes longer.When fish flakes easily with afork, it’s done.Assembling salad:Put greens in a pretty salad bowl.

Place mandarin oranges, driedcranberries and candied walnutsover greens. Place fish fillets atop.Serve with raspberry vinaigretteon the side.

Lara ShifferDenton

Vegetable SaladDressing:1/2 cup water1/2 cup oil1 cup vinegar1 1/2 cups sugar2 teaspoons saltBring to a boil. Remove from heatand chill.Vegetables:8 ounces water chestnuts1 can shoepeg corn1 can green peas1/2 cup chopped bell pepper1 small chopped onion1 can sliced carrots1 cup chopped celery1 (2 ounce) jar pimentos2 cups cold cooked riceDrain the vegetables and chop.

Mix with cold rice. Pour thechilled dressing over vegetablesand mix well. Let stand overnight.Serve cold. Enjoy

Helen AmentPonder


KL


13 Minute Lava Cake6 custard cups2 Tablespoons shortening2 Tablespoons cocoa6 (8 ounces) packages sweet bak-ing chocolate1/2 cup butter or margarine3 whole eggs AND 3 egg yolks1 1/2 cups powdered sugar1/2 cup all-purpose flour (only)1/4 teaspoon baking powder1/4 teaspoon saltFor Drizzle after cooked andcooled:1/2 package almond bark, meltedor dust with powdered sugar, ortop with a fruit piecePreheat oven to 450 degrees.

Grease bottom and sides of cupswith shortening and dust withcocoa. Melt butter and shorteningand cool. Beat all eggs until wellblended. Beat butter and shorten-ing with remaining ingredients.Fill cups evenly. Place cups oncookie sheet with sides. Bake 13minutes. Place saucer over eachcup and flip each one using potholders. Leave 3 minutes- removecups. Dust with powdered sugar ordrizzle with melted almond bark ifdesired, or skip icing and top witha strawberry or fruit.

Janie WaltersDenton

AfterDinner Cream Mints1 (8 ounce) package cream cheeseVanilla, mint or butter flavoring totasteFood coloring2 pounds powdered sugarGranulated sugarSoften cream cheese; combine

with flavoring and enough foodcoloring to tint to desired shade.Add powdered sugar gradually,mixing well. Roll into 1/2 to 1 inchballs. Roll in granulated sugar.Press into mold or press withthumb. Mints may be frozen andused as needed. Place mints in con-tainer with waxed paper betweenlayers; cover tightly. Mints aredelicious and a real money saver.Makes 200 mints for a few dollars.

Vonda HawkDenton

Alice’s Cherry PuddingPudding:2 cups flour2 teaspoons soda

1 can sour-pitted cherries2 cups sugar2 Tablespoons butter, meltedMix together in the order given.Pour into baking dish and bake at375 degrees until firm. Mix togethertopping.Topping:1 cup packed brown sugar1/4 cup water2 Tablespoons butterCook until thick. Pour over hot

pudding. Cool before serving.Vonda Hawk

Denton

Anna Kozura’s Easter Eggs2 (2 pound) bags powdered sugar2 (8 ounce) boxes cream cheese3/4 cup butter1 small jar marshamallow creme1/2 teaspoon salt1/2 can evaporated milk2 teaspoons vanilla1 jar creamy peanut butter1 small jar cherriesgrated coconut4 to 6 ounces of melted chocolatechips1 to 2 (12 ounce) bags semi sweetchocolate chipsCream first 7 ingredients togeth-

er, divide into 4 parts. Add desiredamount of peanut butter to 1 part,add desired amount of gratedcoconut to 1 part, add desiredamount of chocolate bits to 1 partand add desired amount of cherriesto 1 part. Shape into Easter eggs.Place on wax paper in a coveredpan. Refrigerate overnight. Coatthe next day by dipping into 1 to 212 ounce bags of melted semisweet chocolate bits. Servings 24.

Gerrie KozuraDenton

Autumn Fruit Crisp1/3 cup old fashioned oats1/2 cup packed brown sugar2 Tablespoons whole wheat flour1/2 teaspoon ground cinnamon2 Tablespoons cold margarine orbutter, cut into small pieces2 baking apples (1 pound), peeledand sliced1 pear (8 ounces), peeled andslicedPreheat oven to 350 degrees.

Coat 8-inch square baking panwith non-stick spray. Set aside.Combine oats, brown sugar, flourand cinnamon in mixing bowl, mix

well. Cut in margarine with pastryblender or fork until mixtureresembles coarse crumbs. Placeapples and pears in baking dish.Sprinkle oats mixture evenly overfruit. Bake 35-40 minutes or untiltopping is lightly browned andfruit tender. (can double recipe ifneeded)

Cindy BeaversArgyle

Bing Cherrie Pies 8 ounces softened cream cheese1 can sweetened and condensedmilk3 Tablespoons lemon juice1 large can drained sweet Bingcherries1/2 - 1 cup roasted pecans (option-al)1 large bowl of Cool-Whip2 graham cracker pie crustsMix softened cream cheese and

milk until smooth. With lemonjuice, stir in cherries, pecans andCool Whip. Fill pie crust andcover. Leave in refrigerator tillready to serve.

Janie WaltersDenton

Black Forest Cheesecake3 cups Oreo cookie crumb mix,(reserve 1 cup for topping)4 Tablespoons butter melted5 (8 ounce) packages Philadelphiacream cheese softened1 cup sugar3 Tablespoons flour1 Tablespoon vanilla1 cup sour cream4 eggs1 can cherry pie filling powdered sugar as neededFor top line 13x9-inch pan with

foil. Mix crumbs and butter; use 2cups and reserve 1 cup for topping.Press onto bottom of pan. Beatcream cheese, sugar, flour andvanilla with mixer until blended,add sour cream, mix well. Addeggs, 1 at a time, mixing on lowafter each just until blended. Pourover crust. Bake 40 minutes oruntil center is almost set. Line acookie sheet with parchment paper,sprinkle reserved cup of crumbsevenly and bake for 5-7 minutes.Sprinkle on top of warm cheese-cake. Cool for 4 hours. Servings 16Before serving sprinkle powdered

sugar on top (as much as you like)

add cherry pie filling as desired ontop.

Maria HutchisonDenton

Blueberry-Peach Cobbler5 pounds peaches, peeled andsliced2 Tablespoons fresh lemon juice1 cup granulated sugar, divided3/8 teaspoon salt, divided1 1/2 cup plus 2 Tablespoon flour,divided1 teaspoon baking powder1/2 cup softened butter2 large eggs1 teaspoon vanilla extract3/4 cup buttermilk2 cups fresh blueberriesPreheat oven to 375 degrees.

Place peaches in large bowl.Drizzle with lemon juice. Add 3/4cup sugar, 1/8 teaspoon salt, 2Tablespoons flour. Arrange mix-ture in 13x9-inch baking pangreased with cooking spray. Place1 1/2 cups flour and remaining 1/4teaspoon salt, baking powder inbowl, stirring well. Place 1/4 cupremaining sugar and butter inmedium bowl, beat with mixeruntil light and fluffy. Add eggs oneat a time, beating well after eachaddition. Stir in vanilla, flour mix-ture and buttermilk. Stir in blue-berries and spread over peaches.Sprinkle with sugar. Bake at 375degrees for one hour.

Joyce CoffeyDenton

Buttermilk PieQuart buttermilk4 eggs (yolks only)1 1/2 cup sugar1/2 cup flour2 teaspoons vanilla flavoringPie shellPreheat oven to 350 degrees.

Beat egg yolks. Mix sugar andflour together, add to beaten eggyolks, mix well! Add cold butter-milk. Cook over medium-low heat,stirring until it gets thick. Pourinto pie shell. Beat egg whites untilfluffy, add about 3 tablespoons ofsugar, spread on top. Serves 4-6

Sarah DewberryDenton


Chocolatey Tortilla Treats8 (8 inch) Tortillas1 bag fun size Snickers bars2 cups mini marshmallows1 cup grated coconut 1 cup chopped nuts of choiceOn tortilla, place some chopped

candy bar pieces, marshmallows,coconut and nuts. Roll up. Placefilled tortilla on a flat pan. Heatuntil warmed and melted inside.Servings 8.

Gerrie KozuraDenton

Cherry Cheese Crunch1 cup confectioners sugar1 (8 ounce) container cool whip 1 large package of PhiladelphiaCream Cheese - soft1 stick of butter1 cup of flour1 cup of chopped pecan pieces2 cans of dark, sweet cherry piefilling Make the dough first:Melt 1 stick of butter in an 8x10-

inch glass dish, add the flour andmix it. Spread in dish, make surethe dough covers the entire bottomof pan evenly and the height is lessthan 1 cm. Add more flour and but-ter to make the dough. Spread thepecans evenly and push down intothe dough.In mixing bowl mix cream cheese

and cool whip. Add confectioners.Once the dough has cooled, spreadsweet cherry pie filling and let coolagain.

Dina GuerreroSan Antonio

Cherry Creams6 ounce package semi-sweetmorselsPet evaporated milkPowdered sugarWalnut piecesMaraschino cherriesCoconutStir 6 ounce package semi-sweet

morsels and 1/3 cup evaporatedmilk in heavy sauce pan over lowheat until chocolate melts. Removefrom heat. Stir in well-mixed 1 1/2cups sifted powdered sugar, 1/3cup walnut pieces and 1/3 cup cut-up cherries, well-drained. Chill.Roll into balls and into coconut.Chill 4 hours.

Linda WheatKrugerville

Cherry Fluff1 1/4 cup flour1/2 cup brown sugar1 stick margarine1/4 teaspoon salt1 (8 ounce) cottage cheese1/2 cup sugarLarge container whipped topping1 can of pie-ready cherriesMix flour, brown sugar, mar-

garine and salt. Brown in skillet,stirring constantly. Put crumb mix-ture in bottom of 13x9-inch dish,

saving 1/2 cup for top. Creamsugar and cheese. Fold intowhipped topping. Cover crumbmixture with 2/3 cream mixture.Spoon cherries over mixture, thenadd remaining cream mixture andsprinkle the 1/2 cup of crumbs ontop. Let stand in refrigerator 6hours or overnight before serving.

Martha WilliamsDenton

Chewy Chocolate-CinnamonCookies

2 sticks butter, softened1/2 cup sugar1/2 cup firmly packed brown sugar1 (3.9 ounce) package devil's foodinstant pudding mix2 eggs2 teaspoons vanilla extract2 1/4 cups flour1 teaspoon baking soda2 teaspoons cinnamon2/3 cup walnut pieces, toasted andchopped1 (11.5 ounce) package chocolatechunksBeat butter till creamy. Gradually

add sugars and pudding mix.Combine flour, soda and cinna-mon; add to butter mixture, beat-ing till just blended. Stir in nutsand chocolate chunks. Drop bytablespoonfuls on lightly greasedcookie sheets. Bake at 350 degreesfor 9 minutes.Servings 48

Mary SimpsonDenton

Chris’s Cheese Cake5 eggs3 (8 ounce) packages of creamcheese, softened1 cup sugar1 teaspoon vanilla1/4 cup butter1/2 cup graham cracker crumbs1 cheese cake panTopping1 pint of sour cream1/2 cup sugar1/2 teaspoon vanillaButter cheese cake pan well.

Sprinkle bottom and sides withgraham cracker crumbs. In a mix-ing bowl beat the 5 eggs, addingone at a time. Combine with sugar,little by little mixing well. Beatcream cheese until smooth. Addsoftened smoothly beaten creamcheese to egg mixture. Add vanil-la. Pour mixture into prepared pan.Bake at 300 degrees for 55 minutesor until knife inserted in centercomes out clean. Pour toppingover cooled cake spread complete-ly. Bake 5 more minutes then cooland refrigerate until ready to serve.

Gerrie KozuraDenton

Chocolate Covered Almond

Crunch1 cup margarine or butter

1 cup sugar1 1/3 cups whole almonds16 ounce package semi-sweetchocolate bitsMelt margarine in heavy skillet

being careful not to burn. Stir insugar, add almonds and cook, stir-ring constantly until mixture isgolden brown. Use a paper bag tocheck color. Almonds will begin topop after 12-14 minutes. Spreadevenly in a jelly roll or pizza pan.Immediately sprinkle with thechocolate bits. Spread evenly overcandy and cool. When chocolate isset, crack candy into pieces. Storein metal containers.


Chocolate Mayonnaise Cake1 teaspoon baking soda1 cup boiling water1 cup sugar1 cup real mayonnaise- Hellman’s6 Tablespoons grated, unsweet-ened chocolate1 teaspoon vanilla2 cups unsifted cake flourPreheat oven to 350 degrees.

Grease and flour 9x9x2-inch bak-ing pan. In small bowl, stir bakingsoda and boiling water until dis-solved. In large bowl at low speed,mix sugar and mayonnaise untilblended. Add chocolate and vanil-la. Gradually beat in flour untilsmooth. Turn into prepared pan.Bake at 350 degrees 45 to 50 min-utes or until cake tester comes outclean. Cool in pan. Frost if desired.


Chocolate Pecan Cake1 box German chocolate cake mix4 eggs1 cup water3/4 cup Wesson oil1 can coconut pecan frosting3/4 cup chocolate chipsMix all ingredients, except

chocolate chips, in large mixingbowl on medium speed for 2 min-utes. Then stir in chocolate chips.Pour in 9x13x2-inch pan that hasbeen sprayed with Pam. Bake for 1hour and 10 minutes at 350degrees. Let cool.Icing1 cup sugar5 Tablespoons milk1/3 cup milk6 ounces chocolate chipsBring to boil. Boil 1 minute, no

longer. Add 6 ounces chocolatechips, stir until right thickness.Spread on cooled cake.

Sandy AdamsDenton

Chocolate Pumpkin Cake6 ounces butter1/2 cup sugar, granulated1 cup brown sugar, packed3 eggs1 1/2 cups pumpkin puree

1 1/2 cups flour1 1/2 teaspoons baking soda1 teaspoon cinnamon1/4 teaspoon mace1/4 teaspoon salt1/2 teaspoon coriander, ground8 ounces semi-sweet or bittersweetChocolate6 ounces heavy whipping cream1 Tablespoon butter, room temper-atureGrease and dust with flour 2, 8-

inch cake pans. If available useparchment paper circles as welland grease them. Cream butter andsugars until fluffy then add eggsone at a time. Beat well. Addpumpkin and mix well. Sift all dryingredients together. Add the flourmixture to the creamed mixture inthree parts. Mix until combined.Be careful not to over mix. Pourhalf of batter into each pan. Bake40-45 minutes at 350 degrees. Tocheck doneness press center gentlyand it should spring back. Cool 15minutes on rack. Remove frompan. Peel off parchment paper, ifused. Continue cooling.In small pot bring the cream to aboil. Pour over chocolate chips orchopped chocolate. Let sit for 5minutes and then stir until smooth.Add butter and stir until melted, letsit until thickens but not set.Place cooled cake layer upside

down on a rack over a clean pan.Pour some ganache (chocolate andcream mixture) over first layer.Top with upside down secondlayer and pour rest of ganache andlet run down sides. Chill until set.Serve with fresh whipped cream

or roasted nuts.Jodi Duryea

Denton

Chocolatey Brownie Pizza1 box brownie mix1 can chocolate fudge frosting 1 cup chopped snickers candybars1/2 cup caramel topping1/2 cup hot fudge toppingPrepare brownie mix as directed,

spread onto greased pizza pan.Bake at 350 degrees for 18-22minutes, cool completely. Spreadwith frosting sprinkle with candybars and pecans. Heat caramel top-ping in microwave, drizzle overtop, repeat with hot fudge topping. Serves 4 – 12.

Gerrie KozuraDenton


KL


G et An Evaluation by the ExpertA.I. Moryan, M.D., F.A.C.P.

BOARD CERTIFIED in INTERNAL MEDICINE and in the

fields of DIABETES, ENDOCRINOLOGY and METABOLISM.

Dr. Moryan is a fellow in The American College of Physicians, one

of the greatest honors given to a physician to acknowledge high

achievement in clinical and academic medicine.

Dr. Moryan has finished his fellowship in the Lahey Clinic, New England

Deaconess (Harvard Program) in the field of Diabetes, Endocrinology and

Metabolism.

We treat Thyroid, Hormonal Problems and Osteoporosis.

We offer cash discounts and payment plans foruninsured patients.

(940) 566-2702 or (940) 566-2442

www.drmoryan.comDenton Regional Medical Center • 3537 So. I-35E, Suite 311 • Denton, TX

KL

Fast, Friendly, ReliableService — Everytime!

• Plumbing Services• Drain Cleaning

$15 Off Any ServiceLimit one per person, presented at time of service.

Not valid w/other offers. Expires 12/1/11.

KL

Chris’s Apple Cranberry Crisp Pie1 - 9 inch baked pie crust3/4 cup sugar2 Tablespoons of flour1 teaspoon cinnamon1/4 teaspoon salt5 – 6 cups fresh sliced apples1 1/2 cups fresh cranberries Topping1/2 cup oats1/2 cup brown sugar1/2 cup flour1/2 cup softened butter1/4 cup of butter to dot over fruitCombine sugar flour, cinnamon

and salt. Combine with apples andcranberries. Put mixture into piecrust, dot with pieces of butter.Sprinkle topping over fruit mixtureand bake at 425 degrees for 35-45minutes. Serve on pie server.

Gerrie KozuraDenton

Christmas Lizzies1/2 cup butter1 cup brown sugar4 eggs3 cups all purpose flour5 ounces pineapple juice3 Tablespoons milk1 teaspoon each of all spice, cinna-mon and nutmeg3 teaspoons baking soda1 teaspoon cloves1 pound dates or raisins1 pound candied cherries6 cups pecansPreheat oven to 325 degrees. Mix

butter and sugar. Add eggs. Use 1cup flour to dredge nuts and fruit.Sift flour and spices togetherexcept for soda. Add soda to milkand pineapple juice. Add flour and

spices. Add fruit and nuts last. (ifyou use raisins instead of dates,use a little less than one pound.You can substitute unsweetenedapplesauce for butter. Use greenand red maraschino cherries in jaronly and cut in halves). Drop oncookie sheet by teaspoon. Bake 20minutes.

Jane MurrinerBerea, Kentucky

Coconut and Peanut Butterscotch

Bars1/2 cup granulated sugar1/4 cup brown sugar1/4 cup unsalted butter, softened2 jumbo eggs whites lightly beaten1 teaspoon coconut extract1 cup all purpose flour1/4 cup oatmeal 1/4 teaspoon salt 1/2 teaspoon baking soda1/4 cup butterscotch1/4 cup unsalted dry roastedpeanut2 Tablespoons unsweetened flakedcoconut2 Tablespoons nonfat sweetenedevaporated milkPreheat oven to 350 degrees.

Spray 8-inch square baking panwith nonstick cooking spray. Placegranulated sugar, brown sugarblend and butter in bowl of mixeror food processor; mix or processuntil well blended, about1 to 3minutes. Add egg whites andcoconut extract; mix until wellblended, about 1 to 3 minutes. Inmedium bowl stir together flour,oatmeal and salt. Spoon dry ingre-dients into sugar-butter-egg white

mixture mix at low speed or pulsejust to blend. Transfer to preparedbaking pan; spread evenly. Topwith butterscotch morsels, peanutsand coconut; drizzle condensedmilk over all. Bake 25 to 30 min-utes, until lightly brown and centeris firm. Remove to wire rack tocool; cut into 16 servings. Servewarm or cover tightly and store.Number of Servings:16 If you are diabetic this is good

one for you.Cindy Beavers

Argyle

Coconut Pecan Bundt Cake4 large eggs3 cups granulated sugar, divideduse1 cup vegetable oil3 teaspoons coconut extract, divid-ed use3 cups all purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1 cup buttermilk1 cup sweetened flaked coconut1 cup chopped pecans1/2 cup water2 Tablespoons butter or margarinePreheat oven to 350 degrees. In a

mixing bowl, combine eggs, 2cups of sugar, oil and 2 teaspoonsextract, mix well. Combine flour,baking powder and salt. Add dryingredient mixture alternately withbuttermilk just until moistened.Stir in coconut and pecans. Spooninto a greased 10-inch fluted pan.Bake at 350 degrees for 60 to 70minutes or until a wooden pickinserted near the center comes outclean. Meanwhile in a saucepan,

combine the water, butter andremaining sugar. Bring to a boil,cook for 5 minutes. Remove fromheat, add remaining extract.Slowly pour syrup over hot cake.Cool in pan for 4 hours beforeremoving to a serving plate. Dustwith confectioners sugar if desired.

Patricia HousdenDenton

Cranberries in Crust2 cups fresh cranberries1/2 cup sugar1/2 cup chopped nuts2 eggs1 cup sugar1 cup flour1/2 cup butter, melted1/4 cup shortening, meltedGrease a 10-inch pie plate.

Spread cranberries over bottom ofpie plate. Sprinkle with 1/2 cupsugar and nuts. In a bowl, beateggs well, add 1 cup sugar gradu-ally. Beat until mixed. Add flour,melted butter, shortening and beatwell. Pour mixture over top ofcranberries. Bake 60 minutes at325 degrees. Cut into wedges andserve with ham or turkey.



KL

www.drmoryan.com

www.betterplumber.com


Cream Puff Cake1 cup water1/2 cup butter1 cup flour4 eggsFilling:1 package (8 ounces) creamcheese, softened2 1/2 cups milk3 packages (3.3 ounces) instantwhite chocolate or vanilla puddingmix1 carton (8 ounces) frozen whippedtoppingIn large saucepan, bring water

and butter to a boil, add flour all atonce and stir until smooth ballforms. Continue beating untilsmooth and shiny. Remove fromheat. Let stand 5 minutes. Addeggs one at a time, beating wellafter each addition. Transfer to agreased 13x9-inch pan. Bake at400 degrees for 22-26 minutes oruntil puffed and golden brown.Cool completely.For filling, in large bowl, beat

cream cheese, milk, puddingmixes until smooth. Spread overcrust. Refrigerate for 20 minutes.Spread whipped topping. Chillbefore serving.

Joy MooreSanger

Crisscross Apple Crowns1 1/3 cups chopped, peeled tartapples1/3 cup chopped walnuts1/3 cup raisins1/2 cup sugar, divided2 Tablespoons flour2 teaspoons cinnamon, dividedDash of saltI package large refrigerated flakybiscuits2 teaspoons melted butterIn large bowl, combine apples,

walnuts, raisins, 3 Tablespoonssugar, flour, 3/4 teaspoon cinna-mon and salt. Microwave 2-3 min-utes or until almost tender. Flatteneach biscuit into a 5 inch circle.Combine remaining sugar and cin-namon. Sprinkle a round teaspoonof sugar mixture over each. Topeach with a 1/4 cup apple mixture.Bring up edges to enclose mixture,pinch edges to seal. Place seamside down in ungreased muffincups. Brush tops with butter,sprinkle with remaining sugarmixture. Cut an “x” in the top ofeach. Bake at 350 degrees for 18-22 minutes or until golden brown.Cool for 5 minutes before remov-ing from pan.

Joy MooreSanger

Crunchy Peanut Bark Cookies24 ounce package white almondbark1 cup peanut butter, smooth6 cups rice chex cereal2 cups dry roasted peanuts2 cups miniature marshmallowsMelt almond bark in microwave,

stirring occasionally. Add peanutbutter and stir until blended. Addcereal, peanuts and marshmallows.Stir until well coated. Drop byspoonfuls onto wax paper. Let setuntil firm. Make only 1/2 of therecipe at a time unless you havesomeone to help you dip, other-wise they will begin to set beforeyou get through.


Easy Berry Cheesecake Parfaits1(8 ounce) package of creamcheese, softened1 1/2 cups cold milk1 (3.4 ounce) package of vanillainstant pudding 1 1/2 cups thawed whipped topping24 vanilla wafers, coarsely broken2 cups of berries of your choiceBeat cream cheese with mixer till

creamy. Gradually beat in milk.Add dry pudding mix and mixwell. Whisk in whipped topping.Layer wafers, berries and puddingmixture in parfait glasses. Repeatlayers until glasses are filled. Chilluntil serving time. Serves 4.

Gerrie KozuraDenton

Flourless Chocolate Cake8 eggs, cold1 pound semisweet chocolate,chopped1 cup (2 sticks) unsalted butter, cutinto 1/2-inch piecesconfectioners sugarHeat oven to 325 degrees. Coat

an 8 1/2-inch spring form pan withnonstick cooking spray. Wrap pansbottom and side with foil to pre-vent water bath from seeping intopan. Put kettle of water on to boil.Beat eggs with hand mixer on highspeed for 5 minutes or until eggsdouble in volume. Combinechocolate and butter in a largemicrowave-safe bowl and heat on50% percent for 4 minutes or untilchocolate has melted, stirringtwice. Fold eggs into chocolate in3 additions until fully mixed in.Pour batter into prepared pan.Place cake pan in a large roastingin the oven. Pour boiling waterinto roasting pan to come halfwayup side of cake pan. Bake at 325degrees for 40 to 47 minutes oruntil wooden pick inserted in cen-ter comes out completely clean.Remove cake to a wire rack andcool completely. Dust with confec-tioners' sugar before serving, ifdesired.Serves 12

Tommye McKelvaDenton

Fresh Apple CakeBeat:2 cups sugar2 eggsAdd:2 cups chopped apples1 1/2 cups oil

3 cups flour1 teaspoon soda2 teaspoons cinnamon1/2 teaspoon salt1 teaspoon vanilla2 cups chopped pecansMix well. Bake at 350 degrees for

1 hour, 20 minutes in tube or bundtpan. Let cool completely beforeremoving from pan.


Fruit Chip Triangles2 cups all purpose flour2 Tablespoons sugar1/2 teaspoon salt1/4 teaspoon baking soda1 teaspoon baking powder6 Tablespoons butter1/2 cup dried cranberries1/2 cup buttermilk2 eggsPreheat oven to 425 degrees.

Combine flour, sugar, baking pow-der, salt and baking soda. Using apastry blender, cut in the butteruntil mixture resembles coarsecrumbs. Stir in dried cranberriesuntil well-mixed. Combine butter-milk and eggs, add to ingredients,stir. With floured hands, kneadbriefly, divide in half on ungreasedcookie sheet. Pat each portion into6-inch round. Cut into 6 pieces, donot separate. Cook 12-15 minutes.Separate wedges, serve warm.

Clela IngleDenton

Ginger Crinkles2/3 cup vegetable oil1 cup sugar1 egg1/4 cup molasses2 cups all-purpose flour1/2 teaspoon salt2 teaspoons soda1 teaspoon ground cinnamon1 teaspoon ground ginger1/4 cup sugarCombine oil and 1 cup sugar in

large bowl; add eggs, beat well.Stir in molasses. Combine flour,salt, soda, spices; add to molassesmixture, stir well. Roll dough into1-inch balls, roll in 1/4 cup sugar.Place 2 inches apart on greasedcookie sheets. Bake at 350 degreesfor 10-12 minutes or until lightlybrowned. Remove to wire rack tocool.


Good Enough Pie3 eggs1 cup sugar1 cup pecans, chopped1 cup raisins9-inch pie crustMix ingredients together. (Cover

raisins in water and microwave onhigh for 1 minute and then letstand before adding. This plumpsthe raisins and they taste better inthe pie.) Pour into crust and bakeat 350 degrees for 15 minutes,

reduce heat to 300 degrees andbake an additional 30 minutes.


Holiday Rum CakeCake Ingredients1 package yellow cake mix1 (3 3/4 –ounce) package instantpudding mix1/2 cup light rum1/2 cup water1/2 cup oil4 eggsGlaze ingredients1 stick butter1 cup sugar1/4 cup light rum1/4 cup waterSprinkle 1/2 cup pecans over bot-

tom of pan. Mix together cakeingredients for 2 minutes. Bake at325 degrees for 60 minutes. Pourglaze over cake immediately afterremoving cake from oven. Cool inpan for 30 minutes, then invertonto a serving plate. Glaze direc-tions: Boil ingredients together for2 – 3 minutes.

Gerrie KozuraDenton

Icebox Fruitcake4 cups chopped pecans 1 box golden raisins 8 ounces candied cherries1 can sweetened condensed milk1 (12 ounce) box vanilla wafers Crush vanilla wafers into very

fine crumbs. Add remaining ingre-dients. Press mixture firmly intoglass container, cover with plasticwrap and refrigerate overnight. Nobaking required. Generouslyserves 12-14.

Jackie Horton Shady Shores

Janie’s Pecan Pie1 cup sugar1/2 cup white corn Karo syrup1/2 cup evaporated milk3 eggs1 Tablespoon vanilla1 Tablespoon butter flavoring1 1/2 cups pecans1 - 2 unbaked 9-inch pie shellsSlightly beat eggs, add: sugar, cornsyrup, milk, vanilla and butter fla-voring. Blend well. Add pecansand pour into unbaked large pieshell. Bake at 400 degrees for 10minutes. Reduce heat to 350degrees and bake 30-40 minutesuntil filling is puffed in center andbrowned well. Remove from ovenand cool well before slicing.

Janie WaltersDenton


KL

Lara’s Luscious Lemon LayersMeringue crust10 large egg whites1 1/2 teaspoons of salt1 Tablespoon cream of tartar1 Tablespoon unsalted butterBeat egg whites, cream of tartar

and salt on high until foamy, grad-ually add sugar one Tablespoon ata time until stiff peaks form. Withspatula and a light hand spread themixture into a well-buttered 9x13-inch glass pan. Build up the sidesabove the edges of the pan. Bake at350 degrees for 35 minutes or untillight brown and dry along theedges. Let cool. Lemon Filling2 1/2 cups sugar2/3 cups of cornstarch1/4 teaspoon of salt3 cups of water1/2 cup lemon juice6 tablespoons grated fresh lemon zest 8 large egg yolks, beaten6 Tablespoons butterBlend sugar, cornstarch and salt

in a sauce pan, add water, lemonjuice, lemon zest and beaten eggyolks. Bring to a boil on low tomedium heat, stirring constantly.Simmer until desired consistencyis reached. Remove from heat, addbutter. Leave in dish with plasticfilm on top pudding mixture untilready to assemble the dessert. Whipped Cream Topping2 cups heavy cream1/2 cup sugar2 teaspoons vanillaWhip cream until almost stiff,

add sugar and vanilla continuebeating until cream hold peaks.Spread over top of dessert. AAsssseemmbbllyy ooff ddeesssseerrttWhen crust has cooled, fill it with

the lemon filling pudding. Topwith the whipped cream topping.Garnish as desired Refrigerateuntil ready to serve. Servings 12.

Lara ShifferDenton

Lemon Cake1 package lemon cake mix1 package lemon instant pudding4 eggs, room temperature3/4 cup oil1 cup waterAdd 1 egg at a time and mix thor-

oughly. Bake at 350 degrees untildone.Glaze:2 cups powdered sugar1/3 cup fresh lemon juice

1/3 cup melted butter Mix and pour over cake.I make 3 loaf pans so I can give

away 2. This is a secret recipe andso good.


Loaded Oatmeal Cookies1/4 cup butter, softened1/2 cup brown sugar1 teaspoon cinnamon1/3 cup granulated sugar1/2 teaspoon baking soda1/8 teaspoon salt1 egg1 teaspoon vanilla1 1/4 cup flour3/4 cup rolled oats2 ounces chocolate morsels1/4 cup dried cranberries1/4 cup chopped nutsPreheat oven to 350 degrees.

Beat butter, add brown sugar, gran-ulated sugar, cinnamon, bakingsoda and salt. Beat in eggs andvanilla, beat in flour. Stir in rolledoats, chocolate, cranberries andwalnuts. Drop dough by roundedteaspoons 2 inches apart ontoungreased cookie sheet. Bake 9-11minutes or until tops are lightlybrowned.

Joy MooreSanger

Marcie’s Magical Chocolate No

Bake Cookies2 cups white sugar1 cup butter3 Tablespoons unsweetened cocoapowder1/2 cup milk3 cups quick oats1 teaspoon vanilla1 pinch of saltIn a heavy saucepan, bring sugar,

cocoa, butter, milk and salt to arapid boil for one minute. Removethe pan from heat and add vanillaand oats. Add the oats 1 cup at atime and stir vigorously. Drop witha tablespoon onto wax paper andlet cool.

Marcie KozuraPonder

Million Dollar FudgeMix in 6-8 quart pan:3 (4.5 ounces) plain Hershey bars,in pieces2 (6 ounces) packages chocolatechips, milk chocolate1 teaspoon vanilla1 pint marshmallow crème1 Tablespoon margarineMix the following in a 4-6 quart panand let boil 6 minutes:4 1/2 cups sugar1 large can evaporated milkPour sugar and milk over first

mixture. Blend until smooth andcreamy. Then add 1 poundchopped pecans. Fold in and dropballs of mixture onto wax paperwith a Tablespoon. Makes 6pounds of the best fudge ever tast-ed!

Vonda HawkDenton

Millionaire Pie1 graham cracker crust1 (8 ounce) package cream cheese,softened1/2 cup sugar1(8 ounce) can crushed pineapple(do not drain)1 cup coconut1 cup chopped pecans1 (8 ounce) carton Cool WhipGraham cracker crumbsChill crust. Blend softened cream

cheese and sugar until blendedabout 4 minutes on high. Stir inpineapple, coconut and pecans.Mix well. Gently fold in half ofcool whip and stir until all are wellblended. Pour filling in chilledcrust. Spread rest of cool whipover filling. Sprinkle top with gra-ham cracker crumbs. Chill severalhours before serving.

Joy MooreSanger


We provide a full range ofOB/GYN services including:

940-566-62003537 South I-35E, Ste. 200

� Annual Exams

� Pap Smears

� Obstetrical Care

� Contraception

� IUDs

� Colposcopy

� STD Testing� Hormone

Replacement Therapy

� Gardasil® Vaccinations

� Lactation Services

KL

www.obgynAssociatesofDenton.com

Joseph L. Petty, M.D.Sherry Oldfield, CNM

Mon-Thur 8am- 5pmFri 8am - 12pm

NOW ACCEPTINGNEW PATIENTS

Most insurance plans accepted

RestaurantFrontier Cooking & Catering

FREE ENTREE(up to $6.95 value)

Dine-in only. Not valid with any other offer.Please present when ordering.

Book Your

Holiday Parties

Today!

940-440-9760

www.PHTexas.com

10001 Hwy 380 • AubreyGood with purchase of an entree of equal or greater value

VALID SUN-THURSEXPIRES: 11/22/10

KL

Private Party Rooms • Catering Available� ��

��

KL

www.obgynassociatesofdenton.com


Mock Pumpkin Pie3/4 cup brown sugar, firmly packed1 Tablespoon flour1/2 teaspoon salt1/8 teaspoon of each cloves, nut-meg, all spice and ginger1/2 teaspoon cinnamon1 1/2 cups cooked, sieved carrots1 egg, slightly beaten1 cup evaporated milk1 cup water1 unbaked pie shellCombine sugar, flour, salt, spices

and carrots. Mix well. Add eggs,milk and water. Pour carrots mix-ture into unbaked pie shell. Bakein hot oven (425 degrees) 35 min-utes or until knife comes out clean.Cool. Serve. May top (after cold)with Cool Whip.

Vonda HawkDenton

Oatmeal Cranberry Brownie Bar2 1/2 cups quick or old-fashioned oats3/4 cup dried cranberries, coarselychopped3/4 cup all-purpose flour1/2 teaspoon baking soda3/4 cup soft margarine4 eggs, divided1 teaspoon vanilla1 package traditional fudge brownie mix1/2 cup vegetable oil 1/4 cup water1/4 cup water3/4 cup walnuts, coarsely choppedPreheat oven to 350 degrees.

Lightly spray 13x9-inch bakingpan with nonstick cooking spray.Combine oats, cranberries, flourand baking soda in medium bowl.Beat margarine and brown sugar inlarge bowl with electric mixer atmedium speed until creamy. Addtwo eggs and vanilla. Beat welluntil blended. Add oats, beat untilblended. Put dough in pan.Combine brownie mix, oil, and 2eggs. Combine all. Spread brown-ie mixture over oatmeal mixture.Bake 35-38 minutes or until tooth-pick inserted comes clean. Cool onwire rack.

Cindy BeaversArgyle

Oatmeal Goodies1/2 cup Crisco shortening1/2 cup butter, softened1 cup white sugar1 cup brown sugar2 large eggs, beaten1 teaspoon vanilla2 1/4 cups old fashioned oatmeal1 1/2 cups flour1 cup Great Grains cereal with pecans1 teaspoon baking soda1/2 teaspoon salt1/2 cup flaked coconut1 cup pecans, choppedCream shortening, butter and sug-

ars together. Add eggs and vanilla,stirring well. Mix the next 7 ingre-dients together and add to thecreamed mixture, stirring untilblended. Drop by spoonful ontoungreased cookie sheet and bake at350 degrees for 10 minutes or less

time for soft cookies. Place onracks to cool. Makes about 6 dozencookies.


Peanut Brittle1 cup sugar1 cup raw peanuts1/2 cup Karo syrup (light)1 teaspoon soda1 teaspoon salt1 teaspoon margarine1 teaspoon vanillaMicrowave sugar, peanuts and

syrup 4 minutes on high heat. Stirand microwave 4 more minutes onhigh heat. Add margarine andvanilla. Cook 2 more minutes onhigh heat. Stir in soda; immediate-ly spread on greased aluminumfoil. Ovens may vary, so if peanutbrittle smells like it is starting toburn, reduce cooking time.

Vonda HawkDenton

Peanut Butter Cookies1 cup packed brown sugar1/2 cup peanut butter1/2 cup margarine, softened1 egg1 1/4 cups all purpose flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1 cup peanut butter chipsGranulated sugarPreheat oven to 375 degrees. In

large bowl, beat brown sugar,peanut butter, margarine and eggwith electric mixer on mediumspeed until creamy. On low speed,beat in flour, baking soda, bakingpowder and salt. Stir in peanut but-ter chips. Shape into 1 1/2 inchballs. Dip tops of balls into granu-lated sugar. Place balls, sugar sidesup on ungreased cookie sheets.(Do not flatten). Bake 9-10 min-utes until light brown. Cool 5 min-utes; remove to cooling racks.


Peanut Butter Fudge2 cups white sugar1 cup canned milk1/2 cup margarine2 cups marshmallow cream12 ounces chunky peanut butter1 teaspoon vanillaCook first 3 ingredients over medi-

um heat 12-15 minutes, stirring con-stantly. Remove from heat. Addremaining ingredients. Beat well.Pour into greased 9-inch square pan.Cool and cut into squares.

Clela IngleDenton

Peanut Butter Pie8 ounces softened cream cheese1/2 cup peanut butter1 cup confectioner’s sugar1/2 cup whole milk8 ounces whipping cream, whipped9-inch graham cracker crust pie shell

Whip cream cheese until fluffy,add peanut butter and sugar. Blendwell. Slowly add whole milk. Foldin whipped cream. Pour into pieshell. Chill in fridge. Serve chilledwith vanilla ice cream scoop.


Pineapple Upside Down Carrot Cake1/4 cup butter2/3 cup brown sugar1 (20 ounce) can pineapple slices7 maraschino cherries1 cup sugar1/2 cup vegetable oil2 large eggs1 cup flour1 teaspoon baking powder1 teaspoon cinnamon3/4 teaspoon baking soda1/2 teaspoon salt1 1/2 cups grated carrots1/2 cup chopped pecansPreheat oven to 350 degrees. Melt

butter in 9-inch cake pan 2-incheshigh over low heat. Sprinkle withbrown sugar. Arrange 7 pineappleslices, 1 cherry in each center. Beatsugar, oil and eggs together.Combine flour and next 4 ingredi-ents. Gradually add to sugar mix-ture until blended. Stir in carrotsand pecans. Spoon batter overpineapple slices. Bake at 350degrees for 45-50 minutes or untiltoothpick comes clean.

Joy MooreSanger

Pistachio Cake1 white cake mix1 small instant pistachio pudding,sugar free, fat free1 cup water1/2 cup oil1/2 cup chopped nuts (walnutsbest, pecans okay)Icing:12 ounces fat free Cool Whip1 small instant pistachio pudding mix1 cup milkMix all cake ingredients together.

Bake in a greased and floured9x13-inch pan 30-35 minutes in350 degree oven. Cake must becooled before icing. Blend icingwith whisk and spoon over cake.

Mae SanfordDenton

Pumpkin Bars2 cups all purpose flour2 cups sugar1 teaspoon cinnamon1 teaspoon baking soda2 teaspoons baking powder1 cup chopped Pecans2 cups pumpkin4 large eggs3/4 cup melted margarineMix together pumpkin, margarine

and eggs set aside and in anotherbowl mix flour, sugar, cinnamon,baking soda, baking powder andchopped pecans. Add dry ingredi-ents to pumpkin mixture and stirwell, pour into a greased and

floured cookie sheet and bake at350 degrees for 20-30 minutes.Check center with toothpick to seeif it is done. Let cool. Next mixfrosting.Creamy Frosting6 Tablespoons softened margarine3 ounces softened cream cheese1 Tablespoon milk1 teaspoon vanilla extract1/2 teaspoon almond extract3 cups powered sugarMix well and spread on cooled

caked.Cut in 2x5-inch bars or as you

like. Servings 30 to 36Jan Smithers

Red Velvet Pound Cake1 cup butter1/2 cup shortening3 cups sugar7 eggs2 teaspoons vanilla extract3 cups sifted flour1/2 teaspoon salt1 cup milk1 ounce canned beet juice or 2Tablespoons red food coloringPreheat oven to 325 degrees.

Spray Pam in 10-inch tube orbundt pan. Cream butter and sugarin large bowl with shortening.Gradually add eggs one at a time,beating well after each egg. Stir inbeet juice and vanilla extract.Combine salt and flour; add tocreamed mixture, alternating withmilk. Beat well. Bake 1 hour and20 minutes at 325 degrees. Topwith glaze or whipped cream.


Refrigerator Cookies 3 cups all purpose flour1 teaspoon soda2 teaspoons salt1 cup Crisco shortening2 cups granulated sugar2 eggs, unbeaten2 Tablespoons vanilla flavoring1 cup pecans or walnuts, coarselychoppedSift flour, soda, and salt. In a

large bowl beat shortening untilsoft. Slowly add sugar and beatuntil creamy and light. Add eggsand vanilla. Beat until well blend-ed and add sifted flour mixture alittle at a time. Add nuts and stiruntil all is mixed well.Turn cookie dough onto a large

piece of waxed paper. Shapedough with half of paper into afirm roll about 2 inches in diame-ter. Tightly wrap roll in waxedpaper and store in refrigerator.Chill over night or as long as aweek. Slice dough in 1/8th or 1/4inch thick slices. Bake in moder-ately hot oven (375 degrees) for 10to 12 minutes. Remove at once.Recipe makes 50 cookies.This is a very old family recipe

but is still one of the favorites.Jonell Hawk

Denton


Ricotta Cake1 package Duncan Hines Cake Mix2 pounds Ricotta Cheese (drain incolander)4 Regular eggs1 cup sugar1 teaspoon vanilla extract1/2 teaspoon nutmegPrepare cake mix as directed.

Pour into a greased and floured13x9x2-inch pan. In another bowlmix the Ricotta, eggs, sugar andvanilla extract. Beat until wellmixed. Drop by spoonfuls overentire pan of prepared cake batter.Bake at 350 degrees for 60 min-utes. Cool, sprinkle with poweredsugar.Cake is very moist, and is most

flavorful when served thoroughlycooled. Enjoy!


Rosy Rhubarb PiePastry for 2-crust, 9-inch pie1 Tablespoon quick-cooking tapioca6 cups 1-inch fresh rhubarb pieces1/4 cup grenadine1 3/4 cups sugar1/2 cup flour1/4 teaspoon salt1 teaspoon grated orange peelButterFit lower crust of pastry into pie

pan. Sprinkle tapioca over bottomof pie shell; set aside. Toss rhubarbwith grenadine, then with a mix-ture of sugar, flour, salt and orangepeel. Dot with butter after heapinginto pie shell. Cut design in topcrust and seal in place. Brush withegg white and sprinkle of sugar.Bake at 450 degrees 15 minutes.Turn oven down to 375 degreesand bake 20-25 minutes or untilgolden brown. Cook on a wirerack. One 9-inch pie.

J. Don VannDenton

Rum-Baked Bananas1 (6 ounce) can frozen, unsweet-ened apple juice concentrate1/8 cup fresh lemon juice3 Tablespoons rum1/2 teaspoon cinnamon6 firm bananasPreheat oven to 350 degrees. Mix

apple juice, lemon juice, rum andcinnamon. Simmer 10 minutes.Peel bananas. Cut in half length-wise. Place bananas, cut-sidedown, in a 9x13-inch baking dish.Pour syrup over bananas. Bake at350 degrees for 15 minutes. Coolbefore serving. Top with ice creamor whipped cream.


Sopapilla Cake2 cans refrigerated Crescent rolls(1 solid sheet and 1 perforated)1 1/2 cups sugar, divided2 (8 ounce) packages creamcheese, softened1/2 cup butter (1 stick)

Cinnamon (as much as you like)Spray a 9x13-inch baking dish

with a non-stick cooking spray.Spread 1 can crescent rolls on bot-tom of dish (use solid sheet forthis). Mix 1 cup sugar with creamcheese, mixing well and spreadover dough. Sprinkle with cinna-mon. Spread the other can of cres-cent rolls over top of cheese mix-ture, stretching a little to fit. Meltbutter and mix with 1/2 cup sugar.Spread this mixture over the doughand sprinkle with cinnamon. Bakeat 350 degrees for 30 minutes.


Sugar Nutberry Dessert1 1/4 cups sifted flour1/4 teaspoon soda1/4 teaspoon salt1/2 cup butter or margarine1/3 cup sugar2 unbeaten egg yolks1 teaspoon vanilla1 package (10 ounces) thawedfrozen red raspberries1/4 cup sugar2 Tablespoons cornstarch2 egg whites1/2 cup chopped walnutsCream butter and sugar. Add egg

yolks and vanilla. Add dry ingredi-ents and press into bottom and sideof ungreased 9-inch pie pan.Combine raspberries, sugar andcornstarch. Cook over low heat,stirring constantly until thick. Pourinto pie shell, sprinkle with nuts.Beat 2 egg whites until stiff,spread over nuts, sprinkle with 1/4cup more of chopped walnuts and1 Tablespoon sugar over eggwhites. Bake at 350 degrees for25-30 minutes.


Sweet Potato Upside Down Cake1 1/2 cups chopped pecans1/2 cup brown sugar1/3 cup butter1/4 cup sorghum syrup or cornsyrup1 cup sugar1/2 cup butter2 large eggs1 1/4 cups flour1/2 teaspoon pumpkin pie spice1 teaspoon baking soda1/2 teaspoon salt1 (15 ounce) can sweet potatoes,drained and mashed1/3 cup buttermilk1 teaspoon vanillaPreheat oven to 350 degrees. Stir

first 4 ingredients and 2Tablespoons water and spread onbottom of lightly greased 9-inchround cake pan, 2 inches high.Beat granulated sugar and 1/2 cupsoftened butter until smooth. Addeggs until smooth. Combine flour,pumpkin pie spice, baking sodaand salt. Add flour mix to buttermix until blended. Add sweet pota-toes, buttermilk and vanilla until

smooth. Pour over pecan mixture.Grease pan. Bake at 350 degreesfor 40-45 minutes until toothpickcomes clean.

Joy MooreSanger

Tutti Fruittie FreezeCrust:2 cups Kelloggs Cornflakes2 Tablespoons sugar3 Tablespoons butter or margarine,meltedOther:1 (3 ounce) package cream cheese,softened2 Tablespoons lemon juice2 Tablespoons milk1/4 teaspoon salt1 1/2 cups diced bananas1 cup whipping cream or CoolWhip1/2 cup sugar1/2 cup maraschino cherriesMeasure corn flakes, then crush

to 3/4 cup. Combine cornflakes,sugar and margarine. Mix well.Press evenly and firmly in bottomof 1-quart ice cube tray-chill. Beatcream cheese, milk and salt untilsmooth. Coat banana pieces withlemon juice. Whip cream until itmounds. Gradually beat in sugaruntil cream holds its shape inpeaks (or use Cool Whip). Fold incream cheese mixture, bananasand cherries. Spread in cornflakes-lined tray or dish. Place in freezerabout 3 hours or until firm.Remove from freezer 20 minutesbefore serving. Cut into bars orpie-shaped wedges to serve. Maysprinkle on top with flaky coconut.

Vonda HawkDenton

Warm Sweet Potato Cake1 pound of canned sweet potatoeswithout the liquid2 egg yolks2 ounces sugar1/4 teaspoon each nutmeg andmace1/2 teaspoon cinnamon4 ounces half and half4 egg whitespinch cream of tartar2 ounces sugar8 MarshmallowsButter and sprinkle with sugar 8,

6 ounce ramekins and set aside.Press the sweet potatoes through

a sieve with a plastic spatula orthrough a food mill into a mediumbowl. Add the egg yolks, first 2ounces of sugar, spices and halfand half. Mix well.Beat the egg whites until they

form soft peaks, add cream of tar-tar and then while whipping addthe second 2 ounces of sugar.Whip until they form glossy peaks.Fold into the sweet potato mixture.Place some batter into each

ramekin and then add a marshmal-low, cover the marshmallow withbatter. They may be held in therefrigerator until ready to be baked

for up to 3 hours.Place in 350 degree oven and

bake 18-20 minutes, until the top isslightly browned. Serve immedi-ately, goes well with blackberries,raspberries or strawberries for gar-nish.

Jodi DuryeaDenton

Waunita’s Cake Balls1 (18-25 ounce) box strawberrycake mix1 (16 ounce) can of prepared creamcheese frostingAlmond bark coatingPreheat oven to 350 degrees.

Bake cake according to the pack-age. While still warm, place cakein mixing bowl. With hand mixer,mix until fine texture. Mix in frost-ing to make a paste. Make intoballs on wax paper. Freeze at least6 hours. Take from freezer and dipthem into warm almond bark.(May also sprinkle with red sugar).

Waunita GriffinKrum

Zion’s Punk-N-CheesecakeCrust:1 1/2 cup graham cracker crumbs3 Tablespoons brown sugar1 Tablespoon cinnamon1 stick melted butterDash of saltCheesecake:3 packages (8 ounces) creamcheese1 can pure pumpkin3 eggs plus 1 egg yolk1 Tablespoon cinnamon1/4 cup sour cream1 1/2 cup sugar2 Tablespoons all-purpose flour1 Tablespoon vanilla flavoringPreheat oven to 350 degrees. Mix

all together and put into crust.Bake at 350 degrees for 1 hour.Rest in pan for 15 minutes. Yields10 serving slices.


HappyHolidays

DentonRecord-Chronicle

DentonRC.com

KL

KL

www.dentonhearing.com

We Are Proud of Denton,A Community of

Uncommonly Good Cooks!

“WELL DONE”BEST DESCRIBES OUR

FABULOUS CARS, TRUCKS,CROSSOVERS & SUVS FOR

2011

940-591-9663 • Exit 462 off I-35E South • jameswood.com

JAMES WOODDENTON,TEXAS

Happy Holidays from All of Us!

May The Best Car Win ™

KL

www.jameswood.com

994400--556655--11001100994400--556655--11001100

BBCCIIMECHANICAL, INC.

400 E. Oak, Denton, Texas

BB CC II

TACLA005013C M 9673

HEATING • AIR CONDITIONING • PLUMBING • CONTRACTING & SERVICE

Serving Denton andThe Surrounding

CommunitiesSince 1984.

Licensed and experiencedprofessionals to service

your residential orcommercial plumbing,

heating or airconditioning needs.

• Residential & Commercial Real Estate Sales

• Estate Sales • Land

• Senior Adult Relocation Specialist

• Bank Owned Relo & Foreclosures

940-453-5159

Brent ChowRealtor®/Auctioneer

SRES – Certified

940-453-5159www.relocationwithease.comTX Lic. 9187

WWiitthh KKeeyy IInnggrreeddiieennttss ooff HHoonneessttyy,, IInntteeggrriittyy,,KKnnoowwlleeddggee aanndd oovveerr 2255 yyeeaarrss ooff EExxppeerriieenncceeWWiitthh KKeeyy IInnggrreeddiieennttss ooff HHoonneessttyy,, IInntteeggrriittyy,,KKnnoowwlleeddggee aanndd oovveerr 2255 yyeeaarrss ooff EExxppeerriieennccee

www.relocationwithease.com

holiday recipes 2010

Documents

virginia williams

property w photos

s p e c

denton county

university denton

cash awards

prize winnermartha

prize winnergrace