Page 1 Top of Page


Pastry for a single crust pie
2/3 cup sugar
3 tbsps. all purpose flour
1 tsp. ground cinnamon
4 medium baking apples, pealed and sliced (½ inch)


½ cup all purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 tsp. ground cinnamon
¼ cup butter/margarine, softened
¼-½ cup caramel topping or caramel dip

Roll the pastry out to fit a 12 inch pizza pan; fold edges under or flute them. Combine sugar, flour and cinnamon in a bowl; add apples and toss to coat. Arrange the apples in a single layer, in a circular pattern, to cover the pastry. Combine the first five topping ingredients; sprinkle over the apples. Bake at 350° for 35-40 minutes, until apples are tender. Remove from oven and drizzle on caramel topping. Serve warm with ice cream.

NOODLE PUDDING (parade of homes) also called Raisin Koogle

8 oz. cream cheese
½ cup butter
3 eggs
12 oz. can evaporated milk
½ cup sugar
1 tsp. vanilla
8 oz. dry wide egg noodles, cooked and drained
1 cup raisins, white
2 tsp. sugar
½ tsp. cinnamon

Combine cream cheese with butter;  microwave and stir until its melted; add eggs, one at a time stirring after each addition. Stir in the milk, sugar and vanilla. Stir in noodles and raisins; pour into 9x13" baking dish. Combine sugar and cinnamon; sprinkle over noodles. Bake 350° 20-25 minutes until just about set. Serve hot; also good when cold.


1¼ cups oil
3 eggs, beaten w/mixer
1¾ cups sugar
1 tsp. vanilla
2¼ cups flour
1½ tsps. cinnamon
1 tsp. baking soda
8 ozs. crushed pineapple, with juice
1½ cups chopped bananas
1 cup chopped apples
¾ cup coconut
¾ cup chopped nuts

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.


1 2 layer cake mix (any flavor chocolate)
1 pkg. instant chocolate pudding
1-1½ cups milk
6 ozs. chocolate chips

Combine all ingredients using a spoon or whisk (don't use a mixer). Spread in a greased jelly roll pan or 9x13" pan. Bake at 350° for 25 minutes (longer if using a 9x13" pan). For an even fudgier taste, reduce the milk to 1 cup.

Page 2 Top of Page


2/3 cup brown sugar
4 slices buttered bread, cubed
2 eggs
2 cups milk
½ tsp. salt
1 tsp. vanilla
¼ tsp. cinnamon
¼ cup raisins

Put brown sugar in top of double boiler: add bread cubes. Beat the eggs; mix with remaining ingredients; pour over bread; do not stir. Cover and cook for 1 hour. Release the edge by running knife around edges: turn out into a bowl. Serve warm with ice cream.


¾ cup butter/margarine
1 cup brown sugar
1/3 cup honey
½ tsp. baking soda
2 cups oatmeal
1 tsp. salt
1 tsp. vanilla
1¼ cups flour
½ cup peanut butter
1 cup chocolate chips

Preheat oven to 350°. Melt butter in a saucepan. Add all ingredients except peanut butter and chocolate chips. Press batter into a greased 9x13" cake pan. Bake for 20-25 minutes, until golden brown (don't over bake.) Remove pan from oven and spoon peanut butter on hot bars; after melted, spread evenly. Sprinkle chocolate chips evenly over top. Cool and cut.

JODI HANSON'S HONEY COOKIES from Mrs. Gay from Gays Mills

2 cups honey
2 cups sugar
1 cup shortening
1 cup hot water
3 tsps. soda
1 tsp. ginger
1 tsp. salt
8-9 cups flour

Mix all ingredients together ( adding flour until dough is pliable). Take a heaping teaspoon of dough, form into a ball, roll in sugar and place on ungreased cookie sheet. Bake 375° 10-12 minutes until golden brown on top. Do not overbake. Makes a soft cookie.



1½ cups sugar
1/3 tsp. salt
2 tbsps. butter
2 cups hot water


1½ cups flour
2½ tsps. baking powder
¼ tsp. salt
3 tbsps. sugar
3 tbsps. butter
¾ cup milk
½ cup chopped nuts

In a large skillet brown ½ cup sugar until golden brown. (Sugar will begin to caramelize, but will dissolve later). Remove pan from heat and stir in rest of sugar, plus sauce ingredients. Simmer until the lumps have melted. Sift together the dry ingredients of the dumpling mixture. Cut in the butter. Add milk and nuts. Stir until the dough clings together. Drop by teaspoons into the boiling sauce. Cover and let simmer about 15 minutes. Serve warm with ice cream.


1 cup peanut butter
½ cup butter, softened
3 cups confectioners sugar
60 miniature pretzel twists
1½ cups milk chocolate chips
1 tbsp. vegetable oil

In a mixing bowl beat peanut butter and butter until smooth. Beat in the confectioners sugar until well combined. Shape dough into 1" balls. Press one on top each pretzel. Place balls on waxed paper lined baking sheets. Refrigerate until peanut mixture is firm (about 1 hour). Melt chocolate chips and vegetable oil in double boiler and dip balls in this mixture.

Page 3 Top of Page


6 eggs
¾ cup sugar
½ tsp. salt
4 cups milk, scalded
½ tsp. vanilla
½ cup shredded coconut
2 tbsps. maple syrup
2 squares unsweetened chocolate

Beat egg slightly.  Add sugar, vanilla and milk. Beat thoroughly. Put mixture in a 3 qt. casserole, or in custard cups  Place cups in a pan, half filled with water. Bake at 325° for 50-60 minutes. Test for doneness by inserting a knife in center, if it comes out slightly coated , it is ready. Sprinkle on nutmeg. Melt chocolate and combine with coconut and syrup. Drizzle over the hot custard.


1 baked pie shell
2 cups diced dry apricots
1½ cups water
1¼ cups sugar
3 tbsps. flour
½ tsp. salt
3 egg yolks, beaten
2 tbsps. butter
2 bananas

Put apricots in water; simmer until tender. Combine the dry ingredients; stir into the apricot mixture; simmer for 2 minutes. Add a little bit of the apricot mixture to the beaten egg yolks; combine, then return to the main pan with the rest if the apricot mixture. Cook until thickened. Remove pan from heat. Add butter and let it cool. Slice the bananas into the bottom of the pie shell. Pour filling over bananas. Prepare a meringue with egg whites. Bake at 350° for 12-15 minutes.


1 cup semi sweet chocolate chips
2 squares baking chocolate
1 cup sugar
½ cup butter flavored shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1½ cups + 2 tbsps. flour
½ tsp. baking soda
¾ cup finely chopped nuts
64 mini peanut butter cups
1 cup peanut butter chips

Combine chocolate chips and squares in a bowl. Melt over hot water, stirring often. Cool slightly. Combine sugar and shortening in a large bowl; beat until blended. Beat in eggs, one at a time. Add salt and vanilla. Reduce mixer to low. Add melted chocolate slowly; mix until blended. Stir in the flour and baking soda with a spoon until blended. Shape into 64 balls; roll in nuts. Place balls on ungreased baking sheet about 2" apart. Bake at 350° for 8-10 minutes, until set. Remove from oven and immediately press peanut butter cups in the center of each cookie. Let cool on the baking sheet before moving to rack. For drizzle, place peanut butter chips in a sealable plastic bag; place in hot water and work the bag with fingers to mix up. cut a tiny tip from the corner of the bag; squeeze the drizzle over cookies.



2 cups flour
1 tsp. sugar
pinch of salt
8 oz. cold butter, cut in squares
¼-1/3 cup cold lard

Blend all ingredients until pea sized clumps form. Add just enough water to form dough. Refrigerate dough for 30 minutes, then press into a 10" tart pan; let stand awhile. Preheat oven to 375°. Bake 15-20 minutes, until golden brown. Cool completely.


¾ cup whipping cream, scalded
12 oz. finely chopped white chocolate
4 ozs. butter, softened

Whisk the chocolate into the hot cream until blended. Whisk in the butter until combined. Wash and thoroughly dry 2 cups of fresh strawberries; slice and line the bottom of the crust. Spoon white chocolate mixture over the berries; chill thoroughly. Before serving, garnish with whole or sliced berries or shaved chocolate. Recipe could also be made with cranberries.


4 eggs
½ cup sugar
½ tsp. salt
2 cups milk
1 tsp. vanilla
¼ tsp. nutmeg

Beat eggs slightly. Add sugar and salt. Stir in the milk and vanilla. Stir the mixture into a buttered casserole dish; sprinkle on the nutmeg. Set dish in a larger pan of water. Bake at 350° 35-40 minutes, until custard is set.

Page 4 Top of Page


2 cups all purpose flour
¾ cup Dutch process cocoa powder
1 tsp. baking soda
½ tsp. salt
1¼ cups (2 sticks + 4 tbsps. unsalted butter, room temperature)
2 cups sugar, + more for dipping
2 large eggs
2 tsps. pure vanilla extract

Sift together the flour, cocoa powder, baking soda and salt. Set aside. In the bowl of a electric mixer fitted with the paddle attachment, beat the butter, 2 cups of sugar and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla and mix to combine. Gradually add dry ingredients, combining with mixer on low speed. cover bowl with plastic wrap. Chill until dough is firm, about 1 hour. Heat oven to 350°. Line baking sheets with Silpats (French non stick baking mats). Roll dough into 1" balls. Dip top of each ball in sugar. Place on prepared baking sheets about 1½" apart. Bake until set, about 8 minutes. Transfer to rack to cool. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool.


1 box cake mix (any kind)
2 eggs
½ cup oil
1 cup chocolate chips
½ cup chopped walnuts

Grease cookie sheets. Preheat oven to 350°. Combine cake mix, eggs and oil; stir in the chips and nuts. Roll dough into walnut sized balls; place on cookie sheets. Bake for 10-12 minutes. If made with lemon or pineapple cake mix, just leave out the chocolate chips.


4 slices raisin bread
2 cups milk, scalded
1 tbsp. butter/margarine
¼ tsp. salt
½ cup sugar
2 eggs, slightly beaten
1 tsp. vanilla
Ground nutmeg

Soak the bread in the scalded milk for 5 minutes. Add the butter, salt, sugar, eggs and vanilla: mix well and pour into a greased 1 qt. casserole. Sprinkle on the nutmeg. Place dish in a larger pan of water. Bake at 350° for 50 minutes, until center is firm. Microwave method: prepare as above cook on cooking level 5 for about 15-20 minutes.


1 cup margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. baking soda
½ tsp. salt
2/3 cup milk chocolate chips
2/3 cup semi sweet chocolate chips
2/3 cup peanut butter chips
2/3 cup vanilla chips
2/3 cup butterscotch chips

Cream the first four ingredients. Add eggs and vanilla. Combine the dry ingredients; add to the cream mixture. Combine the chips; blend. Add chips to the dough. Place cookies by tablespoons on cookie sheet about 2" apart. Bake at 350° 10-12 minutes. Let cookies cool on pan a minute after baking before removing to cool.


4 (6 oz.) pieces of salmon fillet
Salt and freshly ground black pepper
6 tbsps. olive oil
4 tsps. white wine vinegar
4 tsps. Dijon mustard
4 tsps. drained bottled horseradish
2 tbsps. freshly chopped herbs (ie. parsley, tarragon, chervil and/ or chives)

Pat the salmon dry and coat with salt and pepper. In a heavy skillet heat 2 tbsps. oil over moderately high heat until hot, but not smoking. Sear salmon, skin side down for 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or just until it flakes. While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, the 4 remaining tbsps. oil, and salt and pepper to taste until emulsified. Serve vinaigrette over salmon. Yield: 4 servings

Page 5 Top of Page


2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

Trim the meat of any fat or gristle, and cut into 2 inch cubes. Toss be with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes.
Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and  simmer over low heat, or in a 300° oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.


1 lb. diced stew meat
1 qt. water
2 tbsps. beef base (L.B. Jamison)
1 lb. carrots. diced
1 stalk celery. chopped
1-2 cups coarsely shredded cabbage
2 qts. water
4 potatoes, peeled and diced
2 lbs. tomatoes diced

Put the stew meat in 1 qt. water; bring to a boil, reduce heat and simmer for 1½ hours. Add the beef base, carrots, celery, cabbage and 2 qt. water; bring to a boil; cover and cook for 40 minutes. Add potatoes and tomatoes; cook until heated through.

(serves 24)

10 cups diced cooked chicken
10 cups chopped celery
2 bunches of green onions, tops sliced
2 cans (4 oz.) chopped green chilis
1 can (5¾ oz.) pitted, ripe olives, drained and sliced
2 cups slivered almonds
5 cups (20 ozs.) shredded cheddar cheese, divided
2 cups mayonnaise
2 cups sour cream
5 cups crushed potato chips

Combine first 6 ingredients: add 2 cups cheese. Mix the mayonnaise and sour cream; add to chicken mixture; toss. Put mixture in two. greased 9x13" pans; sprinkle chips over the top; sprinkle on remaining cheese. Bake, uncovered, at 350° for 20-25 minutes, until hot.

(Serves 75)

20 lbs. beef stew meat, cut into 1" cubes
2 tbsps. salt
5 tsps. pepper
5 tsps. thyme
15 cans cream of mushroom soup
4 cups water
4 cups chopped onion
2/3 cup chopped parsley
2½ tsps. browning sauce
6½-7 lbs. long grain rice, cooked

Combine the meat, salt, pepper and thyme. Place in 5 greased 9x13" pans. Bake at 400° for 15 minutes. Stir and bake additional 15 minutes. Drain off liquid. In a bowl combine the soup, water, onion, parsley and browning sauce; pour over beef mixture. Cover the pans and bake at 350° for 1½-2 hours, until tender. Serve over the cooked rice.


1½ cups ketchup
2 tbsps. liquid smoke
¼ cup brown sugar
1 onion
2 tbsps. margarine
1 garlic clove
½ cup chopped celery
2 tbsps. Worcestershire sauce
1 tbsp. dry mustard

Sauté onion and celery in the margarine. Add rest of ingredients. Put 3-5 pounds country style spare ribs in a casserole dish; add 1 glass of water, bake ribs at 350° for 2 hours; drain off liquid. Add sauce to pan, cover and bake at 350° for 30 minutes, remove cover and bake additional 30 minutes.

Page 6 Top of Page


1 tbsp. unsalted butter at room temperature
6 large eggs, beaten
1 lb. aged mozzarella cheese, shredded (4 cups)
12 ozs. hot soppressata sausage cut into ¼" pieces
Dice 1 cup Pecorino Romano cheese, finely grated (4 ozs)
½ cup heavy cream
1 tsp. dried parsley
Coarse salt
½ tsp. freshly ground black pepper plus more to taste
8 cups cooked spaghetti

Place rack in center of oven. Heat oven to 375°. Butter a 10x10x3" cake pan. Line the bottom with parchment paper. Set aside. In a large bowl combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, dried parsley, salt and ½ tsp. black pepper. Stir to combine. Add spaghetti and stir to combine. Pour mixture into prepared pan. Cover with foil. Transfer to the heated oven. Bake about 40 minutes. Remove foil. Bake until lightly browned and crisp, an additional 20 minutes. Remove to a rack to cool, about 10 minutes. Run a knife around the edge and unmold; removing parchment. Invert, cut into wedges and serve.


3-4 medium potatoes, peeled and cubed
2 large onions, cubed
1 tbsp. caraway seed
½ tsp. salt
¼ tsp. pepper
3 pieces fried down pork (old time method)
2 tbsps. flour
¼ cup water

Boil the potatoes, onions, caraway seed, salt and pepper in 1 qt. water until potatoes are tender. When potatoes are nearly done, add the pork and heat through. Combine flour and water, beat well, then quickly stir into potato mixture.


Instead of stuffing pork chops, use this streamline recipe to coat pork chops in store bought cornbread stuffing mix. You get lots of flavor with little effort.

¼ cup nonfat or lowfat sour cream
4 Farmland Extra Tender Pork center cut loin chops (5 ozs. each), cut ¾-1" thick, all visible fat removed).
freshly ground black pepper

Preheat oven to 375° . Spread sour cream over pork chops, coating all sides. Coat with cornbread stuffing mix. Place coated pork chops on a rack in a shallow baking pan. Season with pepper. Bake chops, uncovered, for 45 minutes, or until done. Serve immediately.


2 slices bacon
1 tbsp. flour
½ cup sugar
½ cup vinegar
½ cup water
2 eggs, beaten
6  medium potatoes
¾ cup chopped onion
1 green pepper, chopped

Fry bacon until crisp; chop into bits; mix in the flour, sugar, vinegar, water and eggs. Cook the potatoes, with skins, then chop into cubes. Stir green peppers in with potatoes; add mixture to the bacon mixture and heat for 10-15 minutes, until hot. Serve hot.


2 qts. chopped green tomatoes
¾ cup salt
1 tsp. pepper
1½ tsp. mustard
1½ tsp. cinnamon
½ tsp. allspice
1½ tsp. ground cloves
¼ cup white mustard seed
1 qt. milk cider vinegar
2 red or green peppers, sliced
1 onion, chopped

In a large pot, cover tomatoes with salt; cover and let stand for 24 hours; drain. Add remaining ingredients and bring to boil; continue cooking and stirring for 15 minutes. Pour into hot, ½ pint jars. Keep jars refrigerated or process in boiling water bath for 20 minutes. Makes 4 pints.

Page 7 Top of Page


3 large sweet potatoes
3 pkgs. yeast
¾ cup water, 105-115°
7½ cups flour
1 tbsp. baking powder
1 tbsp. salt
1½ cups sugar
1½ cups shortening

Wash potatoes and bake at 375° until done. Let cool to touch and peel and mash. Set aside 3 cups and keep warm. Mix water and yeast and set aside. Combine flour, baking powder, salt, sugar, shortening until crumbly. Add potatoes and stir until dry ingredients moisten. Turn dough out on lightly floured board and knead 5 minutes. Put in a lightly greased bowl and turn. Refrigerate overnight. Can be frozen after it is baked. Roll long ½" thick cut with 2" round cutter. Place on ungreased baking sheet. Let rise to double in a warm place. Bake 400° 12 minutes, till light brown.


1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.


8 ozs. cream cheese
1 tsp. Italian seasoning (or pizza seasoning)
1 cup shredded mozzarella cheese
¾ cup grated parmesan cheese
8 ozs. pizza sauce
2 tbsps. chopped green pepper
2 tbsps. thinly sliced green onions

Beat cream cheese with the seasonings. Spread in a 9" microwave safe pie pan. Combine the cheeses. Sprinkle half over the cream cheese. Top with pizza sauce, then the rest of the mixture. Sprinkle on the green peppers and onions. Microwave on high, uncovered, for 3-4 minutes until cheese is almost completely melted. (Rotate dish a couple times while cooking). Let the dish stand for 2 minutes.
This dish could also be baked in the oven at 350° for 20 minutes.


2¼ cup bread flour
7/8 cup warm water
1 tbsp. dry milk
1 tsp. salt
½ tsp. garlic powder
1 tbsp. sugar
1 tsp. butter, or lard
1½ tsps. yeast
¼ cup butter, softened
¼ cup olive oil

Put flour, water, dry milk, salt, garlic powder, sugar, butter and yeast in bread machine pan; put on the "dough" cycle and turn machine on. If machine does not have "dough" cycle, turn machine on and remove after 1½ hours. Remove dough onto a lightly floured surface; let rest for a few minutes. Roll dough out to ½ inch thickness; cut into diamond or random shapes. Melt the butter and combine with
olive oil. Dip each piece of dough into the butter mixture and place in a greased loaf or bundt pan; continue layering the dough pieces, sprinkling some parmesan cheese on each layer. Cover the dough and let rise for 50 minutes, until doubled. Preheat oven to 375°, bake for 30 minutes, until golden brown.


1 lb. loaf of sourdough bread, unsliced
1 lb. Monterey Jack cheese, sliced
½ cup melted butter/margarine
½ cup chopped green onion
2-3 tsps. poppy seed

Cut bread lengthwise and crosswise in 1 inch sections, down to within ¼ inch of bottom of the loaf. Insert cheese between cuts of the bread. Combine the butter, onion and poppy seed; drizzle over bread. Wrap bread in foil and place on a baking sheet. Bake at 350° for 15 minutes. Remove foil and bake bread additional 10 minutes, until cheese is melted.

Page 8 Top of Page


1 medium onion
¼ cup margarine
½ cup water
¼ cup flour
1 lb. sauerkraut, drained
¼ cup flour
1 egg
¼ cup milk
Bread crumbs

Sauté the onion in the margarine. Blend the flour and water; add to onion. Add the sauerkraut and cook over low heat until mixture thickens and boils; let cool thoroughly. Chill the mixture for easy handling. Shape mixture into small balls; roll in ¼ cup flour. Combine the egg with milk; dip balls in this mixture, then roll in the bread crumbs to coat. Deep fat fry the balls until golden brown.


2 cups yellow corn meal
2 cups all purpose flour
2½ cups milk
½ cup real bacon bits
½ cup butter, melted
2 eggs
2 tbsps. baking powder
2 tsps. salt

Preheat oven to 425°. Spray a 9x13" pan with non stick cooking spray. In a large bowl, combine all ingredients, mix well and put in pan. Bake for 30-35 minutes. Test for doneness with a toothpick.


1 part boiled linseed oil
1 part turpentine
4 parts boiling water

Combine liquids. Keep very hot. Rub onto wood with a steel wool. Wipe dry with a very soft cloth.

Click here to go to the next month of 2001.

Top of Page

Click here to go back to the list of bulletins.