Mama's Own Spaghetti Sauce Marcella Malnarick

3 lbs of beef or pork neck bones

2 cans diced tomatoes 16 oz

1 can beef broth

2 cans tomato sauce

½ can tomato paste

6 Tbsp olive oil

2 stalks of celery diced small

2 carrots diced small

1 cup onion diced small

3 garlic cloves

1 Tbsp oregano

2 Tbsp parsley

1 Tbsp thyme

salt & pepper to taste

1 Tbsp chili powder

1 Tbsp sugar

¼ cup of red wine

Add 3 Tbsp of olive oil to pot, brown neck bones on all sides, Add diced veggies and cook until soft, add beef broth cook until reduced by half, add garlic sauté for about three minutes, add diced tomatoes, tomato sauce, tomato paste. Cook until started to bubble then lower heat to a simmer; add spices and cook until meat is tender about a couple of hrs.

Mama’s Meatballs Marcella Malnarick

½ lb of bf sirloin

½ lb of pork

½ lb of veal

1 package of pork sausage (I use Jimmy Deans mild, any pork sausage will do)

½ cup asst peppers red, orange, and green

¼ cup onions

½ tsp of each oregano, thyme & parsley & garlic

2 eggs

1 cup of seasoned bread crumbs

1 cup of parmesan cheese

Mix well and form into meatballs. You can bake or fry until half down, add to Mama’s Spaghetti Sauce and finish in the sauce. Enjoy!

Ramen Noodle Salad Marge Nelson

1 package Ramen Noodles

1 package pre-packaged coleslaw

1 cup slivered almonds, toasted

1 cup sunflower seeds

2-3 green onions, sliced

Break noodles into pieces. Do not cook. Save flavoring packet to put into dressing mixture. Add coleslaw, almond, sunflower seeds, and onions.

Dressing: 1/3 cup apple cider vinegar, ½ cup Wesson oil, ½ cup sugar, seasoning packet from Ramen noodles.

Put dressing on salad just before serving and mix well. To toast almonds: spread on cookie sheet; bake at 350 degrees for 6-8 minutes or until golden brown, stirring occasionally.

Broccoli Casserole

2 packages frozen chopped broccoli

1 stick oleo

½ lb Velveeta Cheese

36 Ritz Crackers

Cook broccoli. Melt oleo and dribble part over cooked broccoli. Cube the cheese and put over broccoli. Crumble Ritz Crackers on top. Dribble rest of melted oleo on top. Bake uncovered at 350 degrees for 30 minutes.

Swedish Meat Balls

½ cup minced onions

2 Tbsp margarine

1 egg

½ cup milk

½ cup bread crumbs

1 ¼ tsp salt

2 tsp sugar

½ tsp allspice

½ tsp nutmeg

1 lb ground beef

½ lb ground pork

Sauté onions in margarine. Combine egg, milk and bread crumbs and allow standing 5 minutes. Add salt, sugar, spices, meat and onion; mix well. Roll and shape into small balls and brown in margarine and place in warm casserole.

Gravy:

2 Tbsp margarine

3 Tbsp all-purpose flour

1 Tbsp sugar

1 ¼ tsp salt

1/8 tsp pepper

1 cup water

¾ cup light cream

Melt margarine; blend in flour, sugar, salt and pepper. Slowly add water and cream. Stir until thickened. Pour over meat balls. Bake in 350 degrees for 30 minutes. Serve over hot buttered noodles.

Creamy Scalloped Potatoes

2 lbs potatoes (about 6 medium)

3 Tbsp margarine or butter

3 Tbsp flour

1 tsp salt

¼ tsp pepper

2 ½ cups milk

1 small onion, finely chopped (about ¼ cup)

1 Tbsp margarine or butter

Peel potatoes and cut up in slices. Layer half of potatoes in buttered casserole. Place half chopped onions on top and repeat. Heat 3 Tbsp margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Cover potatoes with sauce mixture and dot with margarine. Cover with tin foil and cook in 350 degree oven for one hour, remove cover and cook for additional half hour so top browns. Yield: 6 servings.

Three Weeks Slaw Ruth Gawle (CCCC)

2 lb. white cabbage, chopped

1 green pepper, chopped

1 red pepper, chopped

2 white onions, chopped

2 cups sugar

1 cup oil

1 cup cider vinegar

1 tsp celery seed

2 tsp salt

Combine cabbage, peppers, onions, and sugar. Mix well. Mix oil, vinegar, celery seed and salt; bring to a hard boil. Poor over cabbage mixture and stir well. Store in refrigerator in air tight container. Flavor improves with age. Keep for about three weeks.

Oriental Ramen Salad Claire Adamson

½ head shredded cabbage

4 green scallions, chopped

½ cup almond slices (or peanuts)

2 Tbsp sesame oil

1 package Ramen Noodles soup (chicken) – broken up

Dressing:

flavor packet from soup mix

2 Tbsp white vinegar

2 Tbsp sugar

Add dressing to salad and set in refrigerator before serving.

Lemon Fluff Jell-O

1- 6 oz package lemon Jell-O

2 ¼ cups boiling water

½ cup sugar

1- 6 oz can frozen lemonade

1- 9 oz defrosted cool whip

Dissolve lemon Jell-O in the boiling water. Add sugar and lemonade to dissolved Jell-O. Stir until lemonade dissolves. Refrigerate until almost gelled. Whip Jell-O with cool whip. Pour into small mold and chill.

Pear-Lime Jell-O

1- 6 oz lime Jell-O

2- 16 oz cans pear halves

1- 8 oz cream cheese

2- cups cool whip

Heat 2 cups pear juice. Dissolve in Jell-O with mixer, whip pears and cheese. Pour into Jell-O. Stir. When cool to room temperature ix in cool whip. Place in small mold or first half of large mold and chill.

Second half of large mold:

1- 6 oz lime Jell-O

2- 16 oz cans pear halves

Heat two cups of pear juice. Dissolve in Jell-O. Add one cup of cold water. Place drained pear halves in mold. Pour room temperature Jell-O over. Chill

Cool Whip Fruit Salad Marion Fjellander

8 oz cream cheese

¾ cup sugar

8 oz frozen strawberries – undrained

8 oz cubed pineapple – drained

2 bananas – sliced

1 large cool whip topping

Blend cream cheese and sugar.

Add fruit.

Fold in cool whip.

Place in 9x12 slightly buttered pan.

Place in freezer

Cold Macaroni Salad (large amt)

1- 16 oz elbow macaroni cooked, drained and cooled

1- 16 oz bag peas – thaw in hot water, but don’t over boil, drain and cool

1 medium onion – chopped

½ cup celery – chopped

2 hard boiled eggs – cut up

1 cup grated cheddar cheese

1 cup mayonnaise

½ cup sour cream

salt & pepper

Mix, cover, and refrigerate at least 2 hours.

Layered Spinach Salad

Should be refrigerated overnight.

Grated Romano cheese (½ cup + 2 Tbsp)

3 crisply cooked bacon slices, crumbled

1 ½ quarts washed, dried and torn spinach

2 cups mushroom slices

1 cup red onion rings

10 oz package frozen peas, cooked and drained

½ cup mayonnaise

½ cup dairy sour cream

1 tsp sugar

Combine ½ cup Romano cheese with bacon. Mix well. In large salad bowl, layer spinach then cheese mixture, mushrooms, onions, and peas.

Combine mayonnaise, sour cream and sugar; mix well. Spread over salad to seal. Sprinkle with 2 Tbsp Romano. Cover and refrigerate overnight. Serves 8.

**Paprika top of everything. Layer of sliced hard boiled eggs. Used cheddar cheese.

Spaghetti Salad Nancy Nelson

1 lb angel hair spaghetti (cook, cool quickly)

2 diced tomatoes

½ red onion – diced

½ green pepper – diced

½ can slice black olives

½ 8 oz battle viva Italian dressing

½ 2.75 oz battle McCormick’s salad supreme

Mix everything – refrigerate overnight

Cape Cod Meatballs Asta Solie

2 ½ lbs ground beef

1 pack onion soup

3 eggs

* Meatballs, line in baking pan

¾ cup brown sugar

1 can whole cranberry sauce

8 oz can sauerkraut – drained

12 oz chili sauce

12 oz water

* Heat and pour over meatballs

Bake @ 325 degrees for 2 hrs.

Optional – can cool & freeze before baking

Herb Roasted Potatoes Poupon

1/3 cup Grey Poupon Dijon Mustard

2 Tbsp olive oil

1 clove garlic, chopped

½ tsp Italian seasoning

6 medium red skin potatoes cut into chunks

(about 2 pounds)

Mix all ingredients except potatoes in small bowl.

Place potatoes in lightly greased 13x9x2 inch baking pan or on shallow baking sheet; toss with mustard mixture.

Bake at 425 degrees for 35 to 40 minutes or until potatoes are for tender, stirring occasionally.

Barbeque Beef Eleanor Nelson

4 lbs ground beef

2 onions

*brown & drain

2 cans tomato paste

4 cups water

2 cups catsup

4 Tbsp brown sugar

1 Tbsp mustard

1 tsp Worcestershire sauce

2 jars sliced mushrooms

Cook uncovered on stove top for one hour.

Ranch Style Beans Esther Liljegren

1 lb ground beef – brown and drain

1 envelope Lipton Onion Soup

2- 16 oz cans pork and beans

1- 16 oz can kidney beans – drained

1 cup catsup

2 Tbsp mustard

2 tsp cider vinegar

½ cup cold water

Combine everything into 2 ½ qt casserole dish. Cover and bake 30 -45 min at 400 degrees.

Lutfisk (4 lbs)

Soak lutfisk in water for several hours. The longer left in the water, the better firmness you’ll get. Bones are large enough to be removed after fish is served. Place fish, skin side down, in a deep pot. Cover with boiling water. Bring to a simmer. DO NOT BOIL. Simmer 10 to 15 minutes, until fish flakes easily, quivers like jelly and becomes translucent. Drain fish. Place on hot platter. Sprinkle with salt and pepper and ground allspice. Drizzle melted butter over fish. Serve with cooked potatoes and white sauce.

Jul Korv

Pierce sausage with toothpick to avoid bursting.

Put in boiling water with:

1 Tbsp salt

12 whole allspice

1 bay leaf

8 peppercorns

Simmer for 45 minutes

Keesh Buffie Diercks

Sliced fresh mushrooms

2 cups thinly sliced zucchini

½ cup sliced onion

3 Tbsp oil

1 ½ tsp salt

*Sauté together and place in bottom of 10 inch pie crust.

4 eggs (beaten)

1 cup milk (evaporated) or heavy cream

½ cup milk

½ cup grated mozzarella cheese

* Combine and pour into pie.

Bake at 375 degrees for 30 to 35 minutes.

Ungspannkaka Nancy Hjelm

6 eggs

3 cups milk

1 ½ cups flour

salt

bacon – cut and fried

Bake for 15 minutes at 500 degrees and then 15 minutes at 400 degrees.

Serve with white sauce.

Marinated Carrots

12 large carrots – slice, steam, and cool

2 onions – peel and slice

1 can tomato soup

½ cup oil

¾ cup sugar

4 Tbsp vinegar

½ tsp salt

1/8 tsp pepper

1 tsp paprika

1 tsp dry mustard

1 tsp Worcestershire sauce

Combine everything into a tight container and refrigerate for at least 24 hours.

French Onion Soup Deb McQuade

Sauté – 3 cups sliced onions in 2 Tbsp butter

Add to 4 cups beef bouillon and 1 tsp Worcestershire sauce.

Simmer above 30 minutes.

Toast bread and place in bottom of bowls – pour soup over op with grated swiss cheese – broil briefly before serving.

Potato Soup MaryAnn Brown

8 potatoes (peeled)

* cook in enough water to cover, semi-mash and leave in water

3 carrots; cut

2 celery; cut

Onions; sliced

1 carton of half & half or light cream

salt, pepper, and parsley to taste

add some frozen corn and peas while simmering

simmer (don’t boil)

Bertucci’s Sausage Soup

½ small onion, diced into ¼ inch pieces

6 small (or total of 1 ½ lbs.) sweet Italian sausage

14 cup beef or chicken broth

1 cup white rice

1 cup chunky Italian plum tomatoes, fresh or canned

¼ lb spinach, cleaned, de-stemmed and torn up

2/3 cup shredded mozzarella

Break up sausages in ½ inch pieces and put them into soup pot (2 gallons) along with the diced onion. Sauté the sausage and onion (without oil or better, the sausage should release oil when heated) over low heat until sausage is golden. Be careful not to burn the onion.

Add the stock and bring to a simmer. Add the rice and tomatoes and continue simmering until the rice is thoroughly cooked (15 to 20minutes). Add spinach and cook a few more minutes. Add the pepper to taste.

Garnish each bowl of sausage soup with a tablespoon of shredded mozzarella just prior to serving. Makes about a gallon.

Butternut Squash Soup Susan Adamson

Sauté 1 chopped onion in 1 Tbsp of butter and ½ cup white wine.

Add 5 lbs cut up butternut squash and fat free chicken broth to cover. Cover and boil until soft. Puree.

Add:

½ cup real maple syrup

¼ cup brown sugar

some fresh ground pepper

Simmer.

Cream of Broccoli/ Cheese Soup

Onion, Scallion – chop fine and sauté in butter

Add more butter and ¾ cup of flour – paste

2 large chicken stock cans – whisk until thickened

Add lot of cut broccoli

Boil and reduce to simmer.

Add pepper, basil flakes, turmeric, pint of light cream and 1 lb shredder white cheddar cheese.

Cream of Mushroom Soup

Onion, Scallion, Celery – chop fine and sauté in butter

Add more butter and 3/2 cup flour – paste

1 large chicken stock can – whisk until thickened

Add lots of cut mushroom and portabella

Boil and reduce to simmer.

Add pepper, basil flakes, turmeric, and pint of light cream.

Roasted Tomato & Basil Soup

lots of cut of tomatoes

12 cloves garlic

¼ cup balsamic vinegar

¼ cup olive oil

salt/pepper

chopped onions

Combine all and roast on large baking sheets @ 500 degrees for 20 minutes.

Sauté onions in olive oil in large pot, add tomatoes and fresh basil leaves. Puree everything.

Chili Soup MaryAnn Brown

3 lbs ground beef

3 onions, slice

1 green pepper, slice

* Brown and drain

1 quart tomato juice

4 cans kidney beans (or 3 cans kidney and one can black beans)

4 Tbsp hot chili powder

2 Tbsp cumin

2 tsp garlic powder

1 tsp pepper (2 tsp for hotter)

8 cups of water

* Simmer in large pot

Spinach Casserole Pilgrim Pines

2 – 12 oz packages of frozen, chopped spinach, thawed and well drained

1 cup sour cream

1 medium onion

2 Tbsp butter

3 beef bouillon cubes

1 – 8 oz package shredded cheddar cheese

Sauté onion in butter, then mix in bouillon cubes until dissolved. Add onion mixture to spinach, mix and add sour cream, put in casserole dish. Bake at 350 degrees for 40 minutes. Top with cheddar cheese and bake another 10 minutes. Serves 12

Marna’s Lasagna

Lasagna noodles (about 10) cooked

Sauté: 1 Tbsp oil Mix with: 1 – 15 oz can tomato sauce

½ cup chopped onion 2 packages frozen spinach (thawed and pressed)

½ cup green pepper 1 – 16 oz can tomato paste

½ cup red pepper ½ cup chopped ripe olives

1 cup grated carrots Fresh garlic

1 cup chopped zucchini 1 ½ tsp oregano

1 cup broccoli 2 tsp basil

2 cups sliced mushrooms 6 oz red wine or water

Additional Ingredients:

2 cups creamed cottage cheese

1 lb Monterey jack cheese (sliced or grated)

¼ cup parmesan cheese

Layers:

½ noodles

½ creamed cheese

1/3 of cheese

½ of vegetable/ sauce

Repeat and top with parmesan and remaining cheese

Bake at 375 degrees for 30 minutes. May be frozen!

Corn Pudding Casserole Eleanor Nelson

1 – 16 oz whole corn

1 – 16 oz creamed corn

Melt 1 stick butter

1 box Jiffy corn mix

1 cup sour cream

2 beaten eggs

Mix well and bake uncovered at 350 degrees for one hour.

Chicken and Broccoli Casserole Dulcye Isaacson

2 packages frozen broccoli (fresh is optional)

6 cups cooked chicken cut up

2 cans cream of chicken soup

1 cup of Hellman’s mayonnaise

1 tsp lemon juice

1 tsp curry powder

½ tsp salt

¼ tsp pepper

1 cup shredded cheddar cheese

1 cup Pepperidge Farm stuffing – crushed

4 Tbsp melted margarine

Cook broccoli lightly. Place in bottom of greased, shallow casserole dish. Cover with chicken. Combine soup, mayo, lemon juice, seasonings in separate bowl. Mix and pour over chicken. Sprinkle with cheese. Add stuffing to margarine and put on top. Sprinkle remainder of cheese. Bake at 350 degrees for 30 minutes.

* Good with Rice Pilaf

Garden Casserole

Mix together:

4 cubs cubed soft bread

4 Tbsp melted butter

1 cup grated cheddar cheese

Sauté:

1 cup chopped celery

4 Tbsp minced onion

6 Tbsp butter

Blend in:

6 Tbsp flour

1 tsp (or less) salt

Stir in:

3cups of milk; stir until thick

Add:

3 cups cooked chicken

Butter 9 x 13 casserole and layer:

1 – ½ buttered bread cubes

2 – 2 cups cooked peas

3 – creamed sauce

4 – sliced fresh tomato to cover top

5 – remaining buttered bread cubes

Bake at 37 degrees for 30 minutes or until bubbly and browned on top.

Potatoes Au Gratin

1 – 16 oz package frozen southern style hash brown potatoes

2 cup (8 oz) shredded sharp cheddar cheese

1 can cream of chicken soup

1 cup mayo

½ cup chopped onion

1/8 tsp pepper

Topping:

2 cups crushed corn flakes

2 Tbsp melted butter

Mix ingredients into 12 x 8 baking dish. Sprinkle with topping. Bake 45 to 55 minutes at 350 degrees.

Potatoes Au Gratin #2

1 – 32oz bag hash brown style potatoes

1 can cream of chicken soup

1 – 8 oz sour cream

1 small chopped onion

½ - 8 oz bag of shredded cheddar cheese

*Mix above and put in ungreased baking dish. Top with ½ 8 oz cheddar cheese bag. Bake full hour in preheated oven at 350 degrees.

Rice Pudding

1.5 cups minute rice

3 eggs

4 cups milk

½ cup sugar

1 cap-full lemon extract

Cook Rice.

Beat eggs and add to milk, sugar & lemon.

Combine everything into casserole dish. Bake 1 ¼ hr at 375 degrees. Dot with butter and sprinkle with cinnamon.

Gunnie’s Casserole

6 oz noodle bows – cook until tender, drain

2 to 3 cups spaghetti sauce

* combine

1 lb ground beef (or chicken) – brown and add to sauce

1 can peas – drained

1 cup sour cream

2 cups grated cheese

Layer 2 times in casserole: sauce mixture

Peas

Sour cream

Cheese

BEEF: sprinkle with cumin

CHICKEN: sprinkle with curry

Bake at 375 degrees for 30 minutes.

Beef and Rice Casserole Laurel Olsen

1 lb ground beef

1 onion – chopped

* brown and drain

1 can cream corn

minute rice

1 can stew tomatoes

grated cheese

sprinkle of bread crumbs

Layer in casserole dish. Back uncovered at 350 for 30 minutes.

German Reuben Casserole Judy Johnson

6 red potatoes – scrub (don’t peel!), slice, put in boiling water for 10 to 15 minutes, drain

1 lb Hillshire Farm beef smoked sausage – slice

1 – 16 oz can sauerkraut – drained

1 cup mayonnaise

1/8 cup ketchup

2 Tbsp parsley flakes

1 green pepper – sliced

Mix together. Place half of mixture into shallow greased baking dish. Layer of grated cheddar cheese, then repeat with other half and cheddar cheese. Bake at 350 for 30 minutes.

Whipped Potato Casserole Wendy Nelson

8 red potatoes – peel and cook in water until tender, mash

8 oz cream cheese

8 oz sour cream

1 tsp salt

* beat into potatoes

Put into a 2 qt, lightly greased casserole

2 Tbsp butter – dot

1 cup shredded cheddar cheese

paprika

* put on top

Bake at 350 degrees for 45 minutes to 1 hour.

Tater Tot Casserole Nancy Nelson

1 lb ground beef

1 small onion – chopped

1 can cream of chicken soup

1 can corn – drained

frozen tater tots

Layer in ungreased casserole: meat, corn, soup, taters

Bake uncovered at 350 for one hour

Lasagna Nancy Nelson

6 lasagna noodles – cook and drain

Mix:

1 lb ground beef – brown and drain

1 – 15 oz jar spaghetti sauce

¼ tsp oregano

1 – 12 oz small curd cottage cheese

1 lb grated mozzarella cheese

Layer in greased, long casserole: ½ noodles, ½ cottage cheese, ½ mozzarella, ½ sauce mixture and repeat.

Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before cutting.

S’mores in a Pan Jane Knights

1 box golden grahams cereal

1 cup mini marshmallows

* mix in a bowl

rest of mini marshmallow bag

1/3 cup light corn syrup

6 Tbsp margarine

1 bag choc chips

1 tsp vanilla

* melt together and stir in with the dry mixture

Place into greased 9x13 pan. Let cool.

Dad’s Cheesecake

5 – 8 oz cream cheese

1 ¾ cups of sugar

1 tsp vanilla extract

optional: drop of lemon extract

¼ tsp salt

3 Tbsp flower

3 eggs

3 egg yolks

¼ cup whipping cream

optional: 1 cup of semisweet chocolate chips

· Beat cream cheese until smooth.

· Add sugar and mix thoroughly.

· Add flour, salt, lemon, vanilla, mix thoroughly.

· Add eggs and yolks one at a time.

· Butter 10 inch spring bottom pan.

· Gently stir in cream (and chocolate chips).

· Preheat oven to 350 and cook for 45 minutes.

· Check if completely cooked. Turn oven off and leave with door closed for 30 more minutes. Cool completely in oven with door open.

Chocolate Pecan Pie

1 deep 9-inch pie crust, unbaked

10 Tbsp unsalted butter

½ cup sugar

6 squares (6 ounces) semisweet chocolate, chopped

4 eggs

1 cup light corn syrup

1 tsp vanilla

8 ounces pecan halves

Preheat oven to 400 degrees.

In a saucepan melt the butter and stir in the sugar. Cook over low heat, stirring, until the sugar dissolves. Add the chocolate and continue stirring. Remove saucepan from heat and leave mixture to cool, stirring occasionally, until you can touch the side of the pan with your hand. Beat the eggs. Beat in corn syrup and vanilla. When chocolate mixture is cool, beat into eggs completely. Put half the pecans into the empty shell in one layer. Pour filling over them, and then scatter remaining nuts on top. Carefully transfer the pie to the preheated oven. Immediately turn temperature down to 350 degrees. Bake the pie for 55 minutes, or until the filling is set in the middle and just beginning to crack.

Chocolate Chip Date Cake Marion Fjellander

Pour 1 ½ cups boiling water over 1 package pitted dates that have been chopped finely.

Add 1 tsp soda. Let cool.

Cream ½ cup Crisco and 1 cup sugar. Add 2 well beaten eggs.

Combine: ½ tsp salt, 1 ½ cups flour, and ¾ tsp soda

Add all ingredients with cooled date mixture. Pour into 9 x 13 inch pan.

Topping: 1 package chocolate chips, ½ cup chopped walnuts, ½ cup sugar

Mix and sprinkle over batter.

Bake at 350 degrees for 35 to 40 minutes.

Cream Cheese Icing Toni Malouf

1 box confectioner’s sugar

1 stick butter

1 tsp vanilla

1 large package cream cheese

Have all ingredients at room temperature. Beat well.

Refrigerator Muffins Eldine Stephenson (Claire's Sister)

2 cups all bran

4 cups bran buds

2 cups boiling water

* Mix

4 beaten eggs

2 ½ cups sugar

1 ½ tsp salt

1 cup shortening

5 cups flour

5 tsp baking soda

1 qt buttermilk

* Mix in Order

Combine 2 mixtures. Bake in greased muffin tin at 400 degrees for 15-20 minutes. Can be kept in covered container for one month.

Hermits Asta Solie ‘78

3 cups flour

1 tsp cloves

1 tsp ginger

1 tsp cinnamon

1 ¼ cup sugar

½ tsp salt

1 ½ tsp soda

1 egg

½ cup oil

¼ cup molasses

5 Tbsp water

1 ½ cup raisins

Mix all dry ingredients. Blend in egg, oil, molasses, and water. Add raisins. Spread in 9x13 pan. Brush with beaten egg. Bake at 350 degrees for 20 minutes.

Caramel Layer Squares Marge Nelson

14 oz package light caramels (about 50)

½ cup evaporated milk

*combine in saucepan and cook until melted, keep warm

1 package German chocolate cake mix

½ cup margarine (softened)

½ cup chopped walnuts (optional)

1/3 cup evaporated milk

*combine in large bowl and press ½ into 9x13 pan, bake at 350 degrees for 6 minutes

6 oz package chocolate chips – sprinkle over baked crust, drizzle caramel over the chips, crumble other half of cake mixture on top. Bake at 350 degrees for 20 minutes.

Cherry Cheese Cake Dessert Eleanor Nelson

Mix: 24 rolled graham crackers

½ cup melted butter

1/3 cup granulated sugar

* Press into 9x12 pan

Blend: 1 – 8 oz and 1 – 3 oz packages of cream cheese

2 beaten eggs

½ cup sugar

1 tsp vanilla

* Spread over cracker base and sprinkle with cinnamon

Bake for 25 minutes at 350 degrees. Cool. Cover with 1 can prepared cherry-pie filling.

Cranberry Nut Bread

2 cup sifted, all-purpose flour

1 cup sugar

1 ½ tsp baking powder

½ tsp salt

¼ cup (½ stick) butter

juice of 1 orange

enough apple cider to make ¾ cup

1 beaten egg

1 tsp grated orange rind

1 cup coarsely chopped raw cranberries

½ cup chopped walnuts or pecans

Preheat oven to 350 degrees. Sift dry ingredients together three times. Cut in butter until mixture resembles coarse meal. Squeeze orange, strain juice, and pour into measuring cup. Add enough Apple Cider to make ¾ cup. Mix juices, egg, and ring. Butter a loaf pan; line in the bottom with plain paper. Butter the paper, too. Pour liquid into dry ingredients and mix enough to combine. Fold in cranberries and nuts. Pour into pan. Bake 60 minutes test for doneness with a food pick. Cool in pan for 10 minutes. Turn on wire rack; remove paper. Yield: 1 loaf.

Pumpkin Bread

4 eggs

3 cup sifted, all-purpose flour

2 tsp baking powder

2 tsp baking soda

1 ½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

1 tsp salt

2 cup sugar

½ cup cooking oil

14 ½ oz cans pureed pumpkin

1 cup raisins

Allow eggs to become room temperature. Sift together flour, baking powder and soda, spices, and salt 3 times. Butter 2 loaf pans. Line with buttered plain paper cut to fit. Preheat oven to 350 degrees. Mix oil and sugar in large bowl. Add eggs one at a time, beating after each until mixture is light. Add flour alternately with pumpkin, beating well after each. Stir in raisins. Pour into pans. Bake 1 hour, or until food pick inserted comes out clean. Yield: 2 loaves.

Pineapple Torte Eleanor Nelson

1 Jiffy yellow cake mix

8 oz package cream cheese

2 cups milk

1 package instant vanilla pudding

1 can crushed pineapple

1 – 12 oz Cool Whip

chopped nuts

Layer 1: Prepare cake mix as directed in 9x13 inch pan. Bake 12 – 15 minutes.

Layer 2: Mix cream cheese, milk and pudding. Spread on top of cake.

Layer 3: Drain pineapple and layer on.

Layer 4: Cover with cool whip and sprinkle with nuts

Refrigerate.

Toffee Squares

½ lb butter-softened

1 cup dark brown sugar

1 egg yolk

2 cup sifted all-purpose flour

1 tsp vanilla

7 small Hershey bars (plain)

nuts

Cream butter and brown sugar. Add egg yolk, flour and vanilla. Mix thoroughly. Spread in 10x15 inch greased pan and bake at 350 degrees about 18 min (the longer they bake, the crispier they will be.) Place Hershey bars on top and spread when melted. Sprinkle chopped nuts over chocolate. Cut into squares once cooled.

English Shortbread

4 cups flour

2 cups softened butter

1 ¼ cup confectioner’s sugar

1 tsp double-acting baking powder

¼ tsp salt

Mix everything in a large bowl.

With hands, knead until well blended – dough will be soft.

Pat evenly into 2 – 9 inch round cake pans.

Prick with fork in many places.

Bake 45 minutes or until golden in a pre-heated 325 degree oven.

Rice Krispies Fast Fudge

¼ cup margarine or butter

1 package (6 oz, 1 cup) chocolate chips

¼ cup corn syrup

1 tsp vanilla

*cook over low heat, stirring until smooth, remove from heat and mix following ingredient in order…

1 ½ cups, sifted confectioner’s sugar

2 cups Rice Krispie Cereal

* Press into buttered 8x8x2 pan. Refrigerate until firm.

Blue Ribbon Apple Pie Marygrace Barber

28 vanilla caramels

2 Tbsp, water

4 cups sliced, pared apples

¾ cup flour

1/3 cup brown sugar

½ tsp cinnamon

1/3 cup butter (or margarine)

Melt caramels in about 2 Tbsp water. Stir until smooth. Layer 4 cups of apples with the caramel sauce in unbaked shell. Combine dry ingredients. Cut in butter and stir until pea-sized crumbs. Sprinkle over apples mixture. Bake about 1 hour at 375 degrees or until apples are tender.

Frozen Yogurt Pie Eleanor Nelson

Graham cracker crust in pie pan

2 – 8 oz strawberry yogurt

1 – 9 oz cool whip

1 package frozen strawberries – defrosted and drained

Fold yogurt and strawberries into cool whip, blending well. Spoon into crust. Freeze until firm. Move to refrigerator 30 minutes before serving.

Chinese Cookies Nancy Nelson

6 oz Nestle chocolate chips

6 oz butterscotch chips

Melt together over low heat or in a double boiler.

When melted, add:

1 cup cocktail peanuts

1 cup chow mein noodles

Mix well and drop on wax paper to harden. Makes about 16 cookies.

Spritz Cookies

2 ¼ cup flour

¾ cup sugar

½ tsp salt

¼ tsp salt

1 cup butter

1 large egg

1 tsp vanilla

Combine dry ingredients. Add butter, eggs and vanilla. Beat mixture well. Press mixture from a cookie press onto ungreased cookie sheets. Circle rings are the most common shape. Bake at 375 degrees for 10-12 minutes. Do not over bake so that edges are brown.

*Add 4 tablespoons cocoa for chocolate cookies. Recipe usually doubled.

Pepparkakor Winnetka Covenant Church

1 cup butter

1 ½ cup granulated sugar

1 egg

2 Tbsp dark corn syrup (Karo)

2 tsp cinnamon

2 tsp ginger

2 tsp ground cloves

½ tsp orange extract (liquid)

Cream ingredients together.

Dissolve 2 tsp baking soda in 1 tablespoon of warm water. Add 3 cups of flour. Divide into 3 parts. Wrap in wax paper and pit in refrigerator overnight. Next day roll thin, cut and place in greased cookie sheet.

Bake at 375 degrees for 5 to 10 minutes.

*Usually doubled

Date & Nut Ball Cookies North Park Covenant Church

½ c butter

¾ c brown sugar

½ lb cut up dates

Cook over low heats, stirring constantly until boils.

1 egg (beaten)

1 T milk

1 tsp vanilla

½ tsp salt

Mix together and add to date mixture cook for 2minutes, stirring constantly.

Let mixture cool, but not harden. Add 1 ½ cup slightly chopped walnuts and 1 cup Rice Krispies Cereal. Form in balls with hands and roll in very finely chopped walnuts. Place in Petit Flour Cases.

*Make 4 dozen large and 5 dozen small

Krumkakor

3 eggs

½ cup sugar

½ tsp Kardemum

¾ cup flour

1 stick melted butter

Beat together eggs and sugar. Mix in other ingredients. Fill hot krumkake iron. Heat one side and then the other. Roll quickly off the iron and set aside to cool.

Makes 18.

Chocolate Filbert Fingers Ellen Cushing

2 ½ cups flour

½ tsp baking powder

½ cup softened margarine

½ cup softened butter

2/3 sugar

2 egg yolks

1 tsp vanilla

1 cup very finely chopped walnuts

By Hand: Cream butter, margarine, and sugar. Add yolks and vanilla. Stir in flour, powder, and nuts. Dough will be soft. On floured surface roll in thick log 8 inch diameter. Cut into 8. Roll each piece into log ~ 14 inches long. Place next to each other. Cut into 2 inch lengths. On ungreased cookie sheet bake at 350 degrees for 15 to 20 minutes. Cool.

3 oz semi-sweet chocolate

2 Tbsp butter

Melt in double boiler.

While hot transfer chocolate to small Pyrex custard cup. Slant and dip half of each cookie to coat.

Swedish Thumbprint Cookies

1 cup flour

¼ cup packed light brown sugar

½ cup softened butter

½ tsp vanilla

¼ tsp salt

1 egg yolk

Blend well and shape into ¾ inch balls.

In a cup with fork, beat egg white until foamy. Place chopped walnuts on sheet of waxed paper. Dip balls in egg white, then nuts. Press on ungreased sheet at least on each apart. Bake at 350 degrees for about 10 minutes, until golden. When cool, spoon jelly in hole.

Melon’s Chocolate Chip Cookies Mary Ellen Bjorkman

Cream: 2 sticks oleo (soft or melted)

¾ c brown sugar

¾ c white sugar

Add 2 eggs and beat.

Beat in: ½ tsp salt

1 tsp vanilla

1 tsp hot water & 1 tsp hot water (mixed)

Add: 1 ½ c flour

2 c oatmeal

1-2 c crispy cereal (i.e. Special K, Corn Flakes)

1 large bag chocolate chips

Bake 8-10 minutes at 375 degrees

Tassies Carol Wahlstrom

Soften: 1 3oz cream cheese

½ cup butter

Sir in 1 cup sifted flour

Chill about 1 hour. Shape into 2 dozen 1 inch balls and press into shape of tins.

Heat together until smooth:

1 Tbsp soft butter

1 egg

¾ cup brown sugar

1 tsp vanilla

Dash of salt

Pour into dough. Divide ½ cup chopped pecans into each.

Bake at 325 degrees for 3o min. Cool in pans.

Mom's Apple Pie Sue Adamson

14 medium apples

4 Tbsp flour

2 tsp cinnamon

1 tsp nutmeg

¼ cup brown

¼ cup white sugar

Yield: 2 Pies

Mix and place on bottom crust. Put a dab of butter on top of mound prior to putting top crust on. Mix white sugar and cinnamon to sprinkle on top of crust.

Bake 375 for 50 minutes to 1 hour.

Tastes best made with Oil Pastry crust.

Snow Pudding Asta Solie

2 Tbsp gelatin (2 envelopes)

1/3 cup cold water (salted)

2 cup milk

½ cup sugar

2 cup whipping cream

1 tsp vanilla

Let gelatin soak for 5 minutes in cold water. Bring milk to boil, add sugar and gelatin. Set aside to cool. When gelatin consistency thickened, add whipping cream and vanilla and place in mold.

Sauce:

2 Tbsp butter

1 cup light brown sugar

½ cup half&half

pinch of salt

almond extract

Let all come to boil and serve warm.

Jam Squares Candy Bouris

Cream: 1 c sugar

¾ cup margarine

Add:

1 egg

1tsp vanilla

½ tsp baking powder

2 cups and 1 Tbsp flour

12 oz jar jam

Spread 2/3 in 9x13 pan. Spread jam, but do not spread to the edges. Drop remaining 1/3 of batter on top. Bake 25-30 minutes at 350 degrees.

Gingerbread Men Candy Bouris

½ cup butter or margarine

½ cup shortening

1 cup granulate sugar

½ cup brown sugar

1 egg

¼ cup molasses

3 ½ cups flour

2 tsp soda

½ tsp clove

2 tsp cinnamon

1 tsp ginger

Cream butter, shortening, sugars, egg and molasses. Sift flour, soda, and spices. Stir into creamed mixture. Dough will be stiff. Chill and roll to desired thickness, cut. Bake 375 degrees for 7 to 8 minutes.

Sweet Rolls Carrie Nelson

1 ½ c oleo

5 c flour

¾ tsp cardamom

Cut butter into dry ingredients with a pastry blender

2 packages yeast – dissolve and add to

2 beaten eggs

½ c sugar

1 ¼ c warm milk

Add mixtures together. Cover and refrigerate overnight. Divide into 4. Roll 1/3 inches thin. Cut in 24 wedges. Let stand and rise for 3 hours. Bake at 400 degrees for 10 minutes. Frost with powdered sugar and fruit juice frosting. Sprinkle nuts on top.

Swedish Rusks Eleanor Nelson

2 c sugar

1 c margarine

1 c sour cream

2 eggs

1 tsp soda

Pinch of salt

1 tsp lemon extract

2 ½ tsp almond extract

5 c flour

1 c chopped nuts

Mix ingredients in order listed. Add additional flour if batter is too soft. Roll out in log rolls the width of 2 fingers. Flatten out. Place on buttered cookie sheets and bake at 350degrees for 20 to 25 minutes. While still warm, cut rusks in 1 inch slices and return to warm oven to dry and brown.

Cardamom Coffee Bread Ebba Anderson (Eleanor Nelson's mother)

1 package yeast

¼ c warm water

1 c scalded milk

½ c sugar

¼ tsp salt

½ c butter

1 tsp cardamom

About 4 c flour

Topping:

2 egg yolks mixed with 4 Tbsp water

6 Tbsp sugar

½ c slivered almonds

Soften yeast in water. Pour scalded milk over sugar, salt, butter, and cardamom. Cool to luke warm and stir in yeast mixture. Work in flour to make a soft dough. Knead until smooth. Place in greased bowl, brush with melted butter and let rise until doubled, about 2 hours. Turn out and knead down on floured board. Divide in half. Cut each into 3 parts. Roll each into a strip 12 inches long. Braid 3 strips together, tucking ends underneath. Place on greased baking sheets, cover and let rise about ½ hour. Then brush each braid with ½ beaten egg yolk mixture and sprinkle with topping. Bake at 350 degrees for about 20 minutes. Makes 2 coffee braids.

*Dissolve yeast 105 to 115 degrees yeast therm. Raise dough in oven 105-115 and then off.

Oil Pastry (Pie Crust)

2 cups all-purpose flour

1 ½ tsp salt

½ cup canola oil

5 Tbsp cold water

Mix ingredients, adding cold water last. Blend with fork and form into two balls. Use two sheets of wax paper to roll. Yield: 2 crusts

Cardamom Bread Eleanor Nelson

1 ¼ water

14 oz condensed milk

stick of margarine

*scald and let cool

Place mixture in mixing bowl. Add 2 cups flour and mix slowly. Add 3 eggs, one at a time. Beat well. Add 1 tsp salt, 2 package of dry yeast. (Prep the yeast by adding to small bowl of warm water. Add 1 tsp cardamom or 12 crushed cardamom seeds. One at a time, add 4 cups of flour. When it comes away from the sides of bowl knead the dough until it is no longer sticky. Lightly grease a bowl and place dough inside. Brush melted butter over top of dough. Cover with light cloth and raise for one hour. Punch it down and cut into 4 pieces. Knead each piece. Divide into 3 parts and braid together tucking ends underneath. Place braids on lightly greased baking sheet. Let raise for one half hour. Brush with beaten egg whites and sprinkle with sugar and cinnamon mixture. Back at 350 degrees for 15 to 20 minutes.

Lemon Bread (one loaf) Claire Adamson

6 Tbsp butter

1 cup sugar

Cream together

2 eggs

Grated rind of 1 lemon

1 ½ c sifted flour

1 ½ tsp baking powder

½ tsp salt

½ c milk

Add and blend

Bake at 350 degrees for 1 hour in greased and floured bread pan. While hot and in pan, pour juice of 1 lemon and ¼ c sugar over loaf.

Swedish Pancakes

3 eggs

½ tsp salt

4 Tbsp flour

1 c milk

1 Tbsp melted butter

Beat eggs together until light. Add salt and flour beaten into milk. Add melted butter. Make large and thin.

Crab Dip Deb Teal

8 oz cream cheese – softened

3 Tbsp mayonnaise

1 tsp worcheshire sauce

1 Tbsp lemon juice

3 tsp Dijon mustard

5 ½ oz crab meat

Mix all ingredients (except crab) in blender until smooth. Fold in crab. Put in pie plate and sprinkle with 2 cups of cheddar cheese shredded. Bake at 300 degrees for 5 minutes or nuke on 50 percent for 5 to 10 minutes.

Baked French Toast Marion Pihl

1 loaf French bread

6 eggs

1 ½ cups of milk

1 cup of half and half

1 tsp vanilla

¼ tsp cinnamon and/or nutmeg

Arrange 1 inch bread slices in buttered 9x10 casserole dish. Combine above ingredient. Mix well and pour over bread. Cover and refrigerate overnight.

Mix ½ cup chopped pecans, 1Tbsp light corn syrup and ½ cup light brown sugar. Add a little soft butter so it will be creamy consistency. Then spread over bread slices. Bake at 350 degrees oven for 40 to 45 minutes until puffed and golden.

Pin Wheels

1 package Hidden Valley Ranch Dressing

2 package cream cheese – softened

Tortilla Shells

Celery

Scallions

Red Pepper

Green Pepper

Olives

Lay bread flat and spread thin layer of cream cheese. Sprinkle dry dressing over bread. Add finely chopped ingredients. Wrap tightly and cut into bit sized pieces.

Cheese Ball Buffie Diercks

8 oz package cream cheese

¼ lb sharp cheddar, shredded

¼ to ½ lb Bleu cheese, crumbled

1/3 cup finely chopped pecans

¼ cup chopped parsley

1 ½ tsp minced onion

1 ½ tsp Worcestershire sauce

Blend cheese at room temperature. Add remaining ingredients. Form into ball. Roll in more nuts. Chill. Remove from refrigerator about 20 to 30 minutes before serving.

Cranberry Relish Carter Nursery School

1 bag cranberries

1 orange – quartered, seed removed

1 apple – quartered, seeds removed

Put everything into food processor with shredding blade. Add ¾ to 1 cup sugar.

Spiced Tea Candy Bouris

¾ c instant tea with lemon

¾ c Tang

½ c sugar

¼ tsp cinnamon

¼ tsp ground cloves

Mix together and store in air tight container.

Play Dough Karna Nooney

4 cups flour

1 cup salt

2 Tbsp cooking oil

2 tsp cream of tartar

4 cups cold water

Mix together. Cook over medium heat stirring until too heavy to move around. Knead until pliable. Kneed in food coloring. Store in airtight containers.

*Can cut recipe in half.

Baked Oatmeal Pilgrim Pines

Mix:

1 ½ cup oil

2 tsp cinnamon

3 cups sugar

6 eggs

9 cups oatmeal (regular Quaker; do not use instant)
½ Tbsp baking powder

1 tsp salt

3 cups milk

Grease pan and bake at 350 degrees until golden brown.

Yield: 20 servings

Banana Walnut Bread Kate Adamson

2 cup flour

1 tsp baking soda

¼ tsp salt

1 egg

1 1/8 cup sugar

½ cup vegetable oil

2 Tbsp buttermilk (if extra, pour into ice tray and freeze; once frozen remove and place in plastic bag)

½ tsp vanilla extract

3 ripe bananas; mashed (on the verge of rotten is best)

½ cup & 1/3 cup chopped walnuts

Pre-heat the oven to 325 degrees. Grease a 9x5x3 loaf pan and dust with flour. Blend together the flour, baking soda, salt, and set aside. Mix together the add, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until well combined. Fold in ½ cup chopped nuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup walnuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cook for 10 minutes before removing from pan.

For muffins, fill to top and bake for 30 minutes and check.

Party Punch with Sherbet

2 liter bottle of Diet Cape Cod Cranberry Soda

large Ocean Spray Cran-Rasberry Juice

one container of Raspberry Sherbet

* make sure all ingredients are cold prior to mixing

Ramen Noodle Salad Marge Nelson

1 package Ramen Noodles

1 package pre-packaged coleslaw

1 cup slivered almonds, toasted

1 cup sunflower seeds

2-3 green onions, sliced

Break noodles into pieces. Do not cook. Save flavoring packet to put into dressing mixture. Add coleslaw, almond, sunflower seeds, and onions.

Dressing: 1/3 cup apple cider vinegar, ½ cup Wesson oil, ½ cup sugar, seasoning packet from Ramen noodles.

Put dressing on salad just before serving and mix well. To toast almonds: spread on cookie sheet; bake at 350 degrees for 6-8 minutes or until golden brown, stirring occasionally.

Pesto Kate Adamson

2-3 cups of fresh basil leaves; washed and drained well)

2-3 gloves of garlic; minced

¾ cup fresh grated Parmesan cheese

½ extra virgin olive oil

¼ cup pine nuts

Toast pine nuts lightly in ungreased skillet until golden. Careful, they burn easily. Combine all ingredients in food processor and blend well. Taste as you go J

Leftovers?

Freeze in airtight Ziploc bags with a dash of lemon juice mixed in for preservation.

Apple Crisp Honey-Pot Hill Orchards

4 cups sliced apples

¾ cups brown sugar

½ cup flour

½ cup oats

1/3 cup butter (softened)

¾ tsp cinnamon

¾ tsp nutmeg

Put apples in greased 8x8x2 pan, mix ingredients & sprinkle over apples, bake for 30 minutes at 350, until brown and tender. Serve warm with light cream or ice cream.

Caramel Fudge Brownies

14 ounces caramels

½ cup evaporated milk

1 (18.25 ounce) package of German chocolate cake mix

1/3 cup evaporated milk

¾ cup butter, melted

¼ cup chopped pecans

2 cups milk chocolate chips

Place caramels in microwave-safe bowl. Stir in ½ cup evaporated milk. Heat and stir until completely melted.

Preheat over to 350 degrees. Grease 9x13 inch metal or aluminum pan.

In large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place ½ of the batter in prepared baking pan. Bake for 8 minutes.

Place remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chips. Remove brownie mix from refrigerator. Using a teaspinn, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.

Bake for additional 20 minutes. It’s okay if they don’t look done… they are supposed to be that way. Remove and let cool. Best to refrigerate overnight to let them harden.

Seafood Pasta Susan Adamson

Sauté:

Butter

Chopped onion

Minced garlic

Reduce with clam juice and white wine.

Add clam pieces and shrimp. Sauté lightly.

Add scallop pieces and sauté.

Add small sour cream and fresh basil leaves

Stir and pour over noodles.

Top with parmesan cheese.

Mom’s Apple Crisp Susan Adamson

Layer buttered 9x13 pan with sliced apples.

Combine:

2 tsp nutmeg

2 tsp cinnamon

2 box of Apple Cinnamon Jiffy Muffin Mix

½ cup dark brown sugar

1 stick butter (chunked)

Spread on top.

Sprinkle thin layer of brown sugar on top.

Bake 375 degrees for 45 minutes.

Peanut Butter Icing Sherry Sperring

1 cup butter

½ cup peanut butter

1 lb confectioners’ sugar

1 tsp vanilla

1 Tbsp milk

Soften butter, cream butter, peanut butter, and vanilla.

Add sugar and milk; beat at high speed for 5 minutes until creamy.

Add additional confectioners’ sugar or milk to obtain proper consistency.

Sherry’s Moist Chocolate Cake Sherry Sperring

2 cups sugar

1 ¾ flour

¾ cup cocoa

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 cup milk

½ cup oil

2 tsp vanilla

1 cup hot coffee

Generously grease and flour two 9 inch round baking pans. Pre-heat oven to 350 degrees.

Mix all dry ingredients into large bowl.

Slightly beat eggs before adding to dry ingredients.

Add remaining wet ingredients.

Beat for approx 3 minutes.

Bake 350 degrees for 30 to 35 minutes.

Fantastic with Sherry’s Peanut Butter Icing!!!

Smoky Blacked Bean & Cheddar Burrito with Baby Spinach Dawn Doe

Serves four.

4 burrito flour tortillas

15 grape tomatoes, quartered lengthwise (from 1 pint)

¼ cup chopped fresh cilantro

2 Tbsp fresh lime juice; more to taste

2 Tbsp extra-virgin olive oil

¼ raw pepitas (optional)

1 tsp seeded and minced chipotle plus 1 tsp adobo sauce (from can of chipotles end adobo)

¾ tsp ground cumin

One 19-oz. can black beans, drained and rinsed

½ cup grated sharp Cheddar

1 ½ cups baby spinach

¼ to ½ cup sour cream (optional)

Heat oven to 250 degrees. Wrap the toritllas in aluminum foil and warm in the oven.

In small bowl, mix tomoatoes with 1 ½ Tbsp of the cilantro, 1 Tbsp of the lime juice, and a generous pinch of salt.

If using pepita, heat 1 Tbsp of olive oil and pepitas in a 12 inch skillet over medium heat. Cook and stir until some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer pepitas to place lines with paper towel.

Return pan to medium heat. Add remaining 1 Tbsp olive oil and add chipotele, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbsp water to the pan, stir. Simmer until warmed through, about 2 minutes. Reduce the heat to low. Mash half of the beans with a fork. Stir in the cheddar and remaining 2 ½ Tbsp cilantro, 1 Tbsp lime juice, and salt to taste. If too thick add a Tbsp or 2 of water. Working with one tortilla at a time, spread about one-quarter of the beans along the bottom third. Top with one- quarter of the spinach, and sprinkle with about one quarter of the tomatoes and pepitas. Add a little lime juice and sour cream to top and fold edges in.

Sugar Cookie Icing Kate Adamson

Ingredients:

1 cup confectioners’ sugar

4 teaspoons milk

2 teaspoons light corn syrup

½ tsp extract (almond, vanilla, and lemon work well)

Assorted food coloring

In a small bowl, stir together sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Divide in separate bowls, add food coloring to each to desired intensity. Dip cookies, or paint with a brush.

Best Rolled Sugar Cookies Kate Adamson

1 ½ cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons of baking powder

1 teaspoon salt

In large bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and chill dough for at least one hour (overnight).

Preheat oven to 375 degrees. Roll dough out on floured surfaces ¼ to ½ inch thickness. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheet.

Bake 6 to 7 minutes in preheated oven. Watch carefully and don’t allow them to get brown. They taste best when soft and on the verge of being slightly uncooked. Cool completely before frosting.

Pasta a la Kate Kate Adamson

1 shallot

1 clove of garlic (minced)

Crushed Red Pepper (to taste)

1 can of sundried tomatoes

Bottle of a dry white wine

2 heads of broccoli

1 lb of pre-cooked shrimp

8 oz of your favorite pasta

Parmesan Cheese

- Sauté the garlic, shallot, and red pepper flakes in a large skillet using the oil from the canned sundried tomatoes over medium heat. Add red pepper flakes carefully as the end result may be a little punchier then originally planned. Depend what mode you’re in.

- Begin bowling a pot of water for the pasta.

- Reduce the skillet with about one cup of white wine. Let simmer for one minute and add cut up broccoli and sundried tomatoes. Coat broccoli well with mixture. Cover and let steam until broccoli is cooked al dente.

- Turn heat down to low. Wait until cooled a bit then add shrimp. The shrimp are already cooked and just need to be warmed. Be sure to mix constantly and only let them warm. Cooking over too high heat or for too long will make them chewy.

- Pour mixture over bowl of freshly cooked pasta. Mix well. Add parmesan cheese to top.

*Possible to substitute broccoli for fresh basil. If you desire a creamier consistency add a small container of sour cream and a ½ cup of parmesan cheese.

Lentil Soup with Caramelized Onion, Rice, and Spinach

3 Tbsp olive oil

1 Tbsp unsalted butter

4 large onions, thinly sliced

Salt and pepper

2 quarts low-sodium vegetable of chicken broth

2 large carrots, scraped and finely chopped

1 large celery stalk, finely chopped

3 gloves garlic, minced

½ tsp ground cinnamon

1 cup dry white wine

2 large bay leaves

1 ¼ cups du Puy lentils, picked over and rinsed

2/3 cup long-grain white rice

12 cups (6 oz.) loosely packed baby spinach

2 Tbsp sherry vinegar

Heat 1 Tbsp oil and butter in large skillet. Caramelize onions with 1 tsp salt until golden brown. Add 1 cup broth, and reduce at high heat. Use spoon to scrap bottom of skillet. Meanwhile, in a large Dutch oven over medium heat, add remaining oil. Sauté carrots and celery until soft. Add garlic, bay leaves, cinnamon, and cook until fragrant (about 40 seconds). Add wine, increasing heat to high. Scrap bottom of pot to dissolve. Add lentils and remaining broth. Bring to boil. Reduce to low, cover, and simmer for 25 minutes. Add rice, 1 ½ tsp salt, and pepper to taste. Replace cover and cook 20 more minutes. Add onion mixture, stir replace cover and continue cooking until lentils and rice are tender, 5 to 10 minutes longer. Discard bay leaves, add spinach and vinegar, and cook until spinach wilts, about 1 minute. Adjust pepper and salt if necessary. Makes about 3 quarts.

Buttercream Icing Sue Spang

Stiff Consistency (for upright decorations) Yield 3 cups

1 tsp clear vanilla extract

2 Tbsp milk or water

½ cup solid vegetable shortening (Sweetex)

½ cup butter, lightly salted

1 Tbsp Wilton Meringue Powder (only use when making stiff flowers)

1 lb sifted confectioners’ sugar (approx 4 cups)

1. Sift sugar and meringue powder in large mixing bowl. Set aside.

2. Cream shortening, butter, flavorings, and milk and/or water.

3. Gradually add sifted dry ingredients and mix on medium speed until all ingredients thoroughly mix.

4. Blend an additional minute or so, until creamy.

Medium Consistency (for borders, flowers with petals that lie flat) Add one more Tbsp of liquid to basic recipe.

Thin Consistency (for writing, making stems, leaves, and frosting a cake) Add two more Tbsp of liquid.

Sue’s Recommendations….

If humid out, use less liquid.

For chocolate butter cream, add 3 ounces of melted bittersweet chocolate or bittersweet coco powder.

Store in airtight container for two weeks in refrigerator. Let stand at room temp and beat for one minute before using.

You can increase the flavor by adding butter flavored extract in addition to the vanilla. Or any other flavor extract.

For frostings or fillings, add 2 Tbsp light corn syrup to the stiff consistency to create a smooth and moist texture.

If you want a white frosting, use all Sweetex instead of butter.

Strawberry Margarita Kate Adamson

2 oz white tequila

1 oz triple sec

1 oz fresh lime juice

2 oz strawberry puree

Simple syrup to taste

Shake all ingredient with cracked ices and strain to glass. Garnish with a slice of lime and a fresh strawberry.

Bolognese Kate Adamson

Makes about 6 cups or enough for 2 pounds of pasta

4	ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
1	large slice high-quality white sandwich bread , torn into quarters
2	tablespoons whole milk
1	pound 85 percent lean ground beef (see note and related content)
1	tablespoon olive oil
1	large onion , chopped fine (about 1 1/2 cups)
6	medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/4	teaspoon red pepper flakes
1	tablespoon tomato paste
1	(14.5-ounce) can diced tomatoes , drained, 1/4 cup liquid reserved
1	tablespoon minced fresh oregano leaves  or 1 teaspoon dried oregano (see note)
1	(28-ounce) can crushed tomatoes
1/2	ounce grated Parmesan cheese (about 1/4 cup)

1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bowl as needed; transfer to medium bowl. Add bread, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty food processor and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well combined, about six 1-second pulses.

2. Heat oil in large saucepan over medium-high heat until just smoking. Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and dark bits form on pan bottom, 6 to 12 minutes. Stir in garlic, pepper flakes,

(Continued on Page 2)

Bolognese Continued

and tomato paste; cook until fragrant and tomato paste starts to brown, about 1 minute. Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan with wooden spoon to loosen browned bits. Add meat mixture and cook, breaking meat into small pieces with wooden spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.

3. Stir in crushed and drained diced tomatoes and bring to simmer; reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.

Muddy Buddies Kate Adamson

Ingredients

1	package (6 oz., 1 cup) semi-sweet chocolate morsels
1/4	cup peanut butter
1/2	cup peanuts (optional)
6	cups Crispix cereal
1	cup powdered sugar

Directions
1. In large microwave safe bowl, melt chocolate at HIGH 1 minute. Stir and heat 30 seconds longer at HIGH or until melted when stirred. Stir in peanut butter and peanuts. Gently stir in KELLOGG'S CRISPIX cereal, until evenly coated.

2. Place powdered sugar in 2-gallon zipper-type plastic bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until evenly coated. Store in airtight container in refrigerator. Yield: 16 servings

Microwave cooking times may vary.

Scrumptious Carrot Cake Britt Adamson and Aaron Malnarick

3 cups shredded carrots 2 cups all-purpose flour

1 cup granulated sugar 1 cup brown sugar, firmly packed

2 teaspoons baking powder 1 teaspoon salt

2 teaspoons baking soda 2 teaspoons cinnamon

½ teaspoon nutmeg 4 eggs

1 ½ cups vegetable oil 1 cup chopped walnuts or pecans (if desired)

Pour boiling water over carrots. Let stand for 20 to 25 minutes. Drain and measure 3 cups carrots. Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans or 1 large baking sheet. In large bowl, combine flour , granulated sugar, brown suger, baking powder, salt, baking soda, cinnamon, and nutmeg. In a small bowl, beat eggs and oil. Add to flour mixture. Stir 300 strokes or mix with electric mixer. Fold in carrots and chopped nuts. Bake 25 to 30 minutes or until wooden toothpick inserted comes out clean. Cool completely.

Cream Cheese Frosting

1 (8 oz pkg) cream cheese (room temperature) 2 teaspoons vanilla extract

½ cup butter or margarine (room temperature) 1 (1 lb) box powdered sugar

1 cup chopped walnuts or pecans (if desired)

In medium bowl, beat cream cheese and butter until fluffy. Blend in vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Fold in chopped nuts, reserving 2 tablespoons for garnish.

Pumpkin Cheesecake Britt Adamson and Aaron Malnarick

Preheat oven to 350 degrees.

Combine and mix well. Firmly press mixture into bottom of one 9 inch spring-loaded pan:

¾ cup ginger snap ½ cup pecans

2 tablespoons white sugar 2 tablespoons brown sugar

¼ cup butter(melted)

Combine and mix well. Set aside

¾ cup white sugar ¾ cup canned pumpkin

3 egg yolks 1 ½ teaspoon cinnamon

½ teaspoon ground mace ½ teaspoon ground ginger

¼ teaspoon salt

Beat cream cheese with electric mixer until fluffy. Gradually add white sugar and mix well. Continue adding all ingredients. Once mixed pour into a prepared pan.

3 (8 ounce) package cream cheese ¼ cup and 2 tablespoons white sugar

1 egg 1 egg yolk

2 tablespoons whipping cream 1 tablespoon cornstarch

½ teaspoon vanilla extract

Bake for 50 to 55 minutes. Do not overbake. Center may be soft but will firm up once chilled.

Kahlua Fudge Britt Adamson and Aaron Malnarick

Yield 2 ½ pounds.

¼ cup real butter

24 oz white baking chocolate, coarsely chopped

1 can (14 oz) sweetened condensed milk

½ cup Kahlua

½ cup chopped Pecans (optional)

Line a 9 inch square pan with foil and grease the foil with butter. In large saucepan over LOW heat, cook and stir white chocolate until melted. Add milk and butter; stir until smooth. Remove from heat; sitr in Pecans (optional) and Kahlua. Pour into prepared pan. Cover and refrigerate for 2 hours until firm. Using foil, lift fudge out of pan. Gently pull of foil; cut fudge into 1 inch squares.

White Chocolate Raspberry Cheesecake Britt Adamson and Aaron Malnarick

In medium bowl mix together following ingredients and press mixture into bottom of 9 inch spring-loaded pan:

1 cup cookie crumbs or Oreos

3 tablespoons white sugar

¼ cup butter, melted

In saucepan combine following ingredients. Bring to boil and continue boiling for 5 minutes or until sauce is thick. Strain sauce through mesh strainer to remove seeds. 1 (10 ounce package) frozen raspberries

2 T white sugar 2 tsp cornstarch

½ cup water

In double boiler melt following ingredients stirring occasionally:

2 cups white chocolate chips ½ cup half and half cream

In large bowl, mix together cream cheese and ½ cup white sugar as listed below. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons of raspberry sauce over the top. Swirl with the tip of a knife for marble effect.

3 (8oz) packages of cream cheese, softened ½ cup white sugar

3 eggs 1 tsp vanilla extract

Bake at 325 degrees for 55 to 60 minutes or until filling is set. Cool, cover with plastic, and refrigerate for 8 hours before removing from the pan. Serve with remaining raspberry sauce.

Classic Magarita Britt Adamson & Aaron Malnarick

1 oz white tquila

1 oz triple sec

1 oz grand marnier

1 oz fresh lime juice

2 x 1/8 lime slices

Simple syrup to taske ( or not at all)

+ salt for rimming glasses

To rim glass with salt, cut 1 lime wedge horizontally but not through the ring. Split over the rim and move lime 1 time around glass. Remove lime. Flip glass into a bed of salt to coat. Combine tequila, triple sec, grand marnier, lime juice, simple syrup, and lime wedge (after squeezing into mixture). Shake with ice. Strain into glass. ENJOY!

The Best Vegetarian Chili in the World Britt Adamson & Aaron Malnarick

1 T olive oil ½ medium onion, chopped

2 (12 ounces) packages vegetarian crumble (or split of ground beef and pork)

2 bay leaves 3 (28 ounce) cans whole peeled tomatoes, crushed

1 tsp ground cumin ¼ cup chili powder

2 T dried oregano 1 T ground black pepper

1 T salt 1 (15 ounce ) can kidney beans, drained

2 stalks celery, chopped 1 (15 ounce_ can garbanzo beans, drained

2 green bell peppers, chopped 1 (15 ounce) can black beans

2 jalapeno peppers, chopped 1 (15 ounce) can whole kernel corn

3 gloves garlic, chipped 2 (4 ounce) cans chopped green chile peppers, drained

Heat olive oil in large pot over medium heat. Stir in onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in celery, bell peppers, jalapeno peppers, garlic, green chile peppers. When veggies are heated through, mix in vegetarian burger crumbles. Reduce heat to low, cover pot and simmer for 5 minutes.

Mix tomatoes into the pot. Season with chili powder and pepper. Stir in all beans. Bring to boil, reduce heat to low and simmer 45 minutes. Stir in corn and continue cooking 5 minutes before serving.

Creamed Onions Susan Adamson

bag of small fresh onions (approx 2 lbs)

1 ½ cup milk

½ cup of butter

½ tsp sugar

1 tsp salt

½ tsp pepper

½ cup of the water in which the onion were cooked

¼ cup flour

Peel onions; leave whole. Pierce them whole with a large needle to help them keep their shape as they cook. Cover with salted water. Boil until slightly cooked (approx 20 minutes; start timer when onions go in water and the stove is turned on). Drain, reserving the cooking liquid and place onions in casserole dish. Make white sauce by adding butter, ½ tsp salt, pepper, 1 cup of milk, onion water and sugar to stove top stirring constantly. Mix remaining ½ cup milk with flour to form smooth past and pour into heated mixture. Stir constantly until thickened. Cook on low heat 3 minutes longer. Add onion and stir gently. Yield: 5 servings.

*Can be made night before and reheated.

Classic Chicken Pot Pie

1 – 15 oz Refrigerated Pie Crust

Filling:

1/3 cup butter

½ cup chopped white onion

1/3 cup flour

½ tsp salt

¼ tsp pepper

1 ½ cups chicken broth

2/3 cup milk

2 ½ to 3 cups cooked chicken (cube breasts and boil for 10 minutes; 3 breasts/ pie)

2 cups frozen mixed vegetables

Melt butter over medium heat and sauté onion. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.

Add chicken and vegetables; remove from heat. Spoon mixture into crust-lined dish and top with other crust. Cut slits in top crust to let out steam.

Bake at 425 degrees for 30 to 40 minutes or until crust is golden brown. Let stand for 15 minutes before serving.

**If using fresh carrots and green beans, boil first until just cooked

Meat Loaf Susan Adamson

1 ½ cup Pepperidge Farm Dressing

1 cup milk

2 eggs

2 lb ground beef

small chopped onion

Salt and pepper to taste

½ cup catsup

3 Tbsp brown sugar

1 tsp mustard

Mix dressing, milk, eggs, onion, salt and pepper together. Let sit for 5 to 10 minutes. Add meat and form into loaf. Top with mixture of catsup, brown sugar, and mustard. Bake about 2 hours at 375 degrees.