Page 1 Top of Page


3 cups chocolate chips
1 can sweetened condensed milk
¼ cup butter
½ cup each of pecans, walnuts, coconut, candied fruit

Make several batches by using above ration of ingredients in several bowls. Melt each bowl of mixture in a microwave. Add additional touches like ½ cup of pecans, walnuts, coconut or candied fruit to a bowl. Drop by teaspoons on greased cookie sheets to dry.


12 large potatoes, peeled, quartered and boiled
8 oz. cream cheese, softened
8 oz. Sour cream
1 tsp. onion powder

Mash the potatoes with cream cheese, sour cream and onion powder in a 9x13" pan. Drizzle on ¼ cup melted margarine. Sprinkle on some paprika. Cover pan and refrigerate. Bake at 350° for 1 hour.


3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
3 cups sugar
1 cup oil
2 cups grated carrots
9 oz. can crushed pineapple, drained
2 tsp. vanilla
1 cup chopped walnuts

Sift the dry ingredients. Mix the eggs and sugar using a mixer on medium speed. Beat in the oil, a small amount at a time. Using a spoon, mix the remaining ingredients. Put batter in two greased loaf pans. Bake at 350° for 1 hour.


4 cups sugar
1 cup light corn syrup
¾ cup water
Dash of salt
3 egg whites
Pecan halves.

Put sugar, corn syrup, water and salt in a microwave safe bowl; cook on high for 20 minutes, stirring every 5 minutes. Beat egg whites until stiff. Pour sugar mixture into egg whites; beat for 20 minutes. Drop by teaspoons on waxed paper. Top each piece with half of a pecan.


½ cup shortening
1½ cups brown sugar
2 eggs
1 tsp. vanilla
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 cup sour cream
1 cup finely chopped nuts

Cream the shortening in the sugar. Add the eggs and vanilla. Sift dry ingredients together and add to sugar mixture alternately with the sour cream. Stir in the nuts. Drop by teaspoons on a greased cookie sheet. Bake at 375° for 8-10 minutes.

Page 2 Top of Page

Christmas Goodies


Combine 1 pkg. lemon Jello and 2 cups boiling water. To this, add ¾ cup Grape Nuts. Stir well and add ¾ cup washed and drained raisins, ¾ cup chopped English walnuts and ¾ cup cooked and cut prunes or blue plums. Mix well and add ½ tsp. cinnamon, ¼ tsp. ground cloves and a pinch of salt. Mix well again and pour into individual cups or a large bowl to chill. Serve with whipped topping.


1 cup butter (no substitutions)
1 cup sugar
2 cups Cashews

Stir together and cook, in a heavy kettle, the butter and sugar until it is creamy and looks like butterscotch pudding. Add cashews and stir constantly until it looks like peanut brittle, color wise. Pour the mixture out onto a lightly greased cookie sheet and cool.


3 qt. cranberry juice
4 qt. apple juice
1 cup brown sugar
1/8 tsp. salt
8 cinnamon sticks
3 tsp. whole cloves

Pour juices in a 30 cup coffee maker. Put rest of ingredients in filter basket. Run through brewing cycle up to 3 times to desired taste.


1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1 tsp. margarine/butter
1½ cups cashew halves

Grease a 2 qt. casserole dish. Add the sugar, syrup and salt; microwave on high for 2-3 minutes; stir and cook additional 4 minutes. Stir in the remaining ingredients, except baking soda; cook for 2 minutes. Immediately add baking soda and stir until foamy. Quickly pour onto a greased cookie sheet, and spread out by tilting pan back and forth (work quickly). Let cool, then break into pieces.

(Christmas Candy)

1 lb. Almond bark
12 oz. peanut butter
1 lb. Semi-sweet chocolate chips

Melt the almond bark; stir in peanut butter. Spread mixture on a jelly roll pan lined with waxed paper. Melt the chocolate chips; pour over almond bark; swirl with a knife to create tiger stripes. Chill until firm; cut into pieces.


1 cup lard
2 Tbsp. white vinegar
1 egg
¼ cup milk
¼ cup honey
¼ tsp. baking powder
1 tsp. salt
3 cups flour

Mix all ingredients to form crust. Can be refrigerated for several weeks.


1½ cups sifted all purpose flour
1½ tsp. sugar
1 tsp. salt
½ cup oil
2 tbsp. cold milk

Sift dry ingredients together in a pie pan. Combine oil and milk in a measuring cup; whip with a fork, then immediately pour over flour mixture; mix with a fork just until flour is moist. Press the mixture evenly and firmly to line bottom and sides of pie pan; press up with fingers to partly cover top, too. Bake at 425° for 12-15 minutes; let cool. To use unbaked pie shell, before baking fill with filling and bake at 400° for 15 minutes: reduce heat to 350° and bake until filling is done.

Page 3 Top of Page


¼ cup butter, softened
3 oz. cream cheese, softened
1 tsp. Worcestershire sauce
½ tsp. onion powder
1/8 tsp. garlic powder
3 cups shredded cheddar cheese
¼ cup walnuts, finely chopped
Fresh parsley, snipped

Combine butter and cream cheese until smooth. Stir in the remaining Ingredients; beat on medium speed until smooth; shape into balls and place on a cookie sheet. Refrigerate at least 3 hours.


2½ cups lard
2½ cups sugar
2 boxes anise seed, mashed
2 tsp. baking soda
1 tsp. cinnamon
1½ cups fight corn syrup
1½ cups milk
5 lb. flour

Cream the lard, sugar, anise seed, baking soda and cinnamon. Add the corn syrup and milk, just a little at a time. Add the flour, one third at a time; mix well. Using a half cup batter, roll into rolls the size of a penny. Place on a paper lined cookie sheet; freeze until firm. Cut rolls into ¼ inch thickness; place on greased cooled sheet. Bake at 350° for 10 minutes, until lightly browned on edges.


1 envelope plus 1 tsp. unflavored gelatin
¼ cup cold water
¼ cup sugar
¼ cup all purpose flour
¼ tsp. salt
1½ cups milk
1 tsp. vanilla extract
¼ tsp. almond extract
½-¾ cup mixed candied fruit
1 tbsp. powdered sugar
1½ cups whipping cream
¼ cup sugar
3½ oz. can flaked coconut, divided
1 baked pastry shell

Sprinkle gelatin over water in a saucepan; let stand for 1 minute. Add sugar, flour, salt and milk; cook over low heat until dissolved and hot. Remove pan from heat and chill until mixture is consistency of an egg white. Add vanilla and almond extracts, beat at medium speed until smooth. Combine fruit and sugar; toss to coat. Beat whipping cream until foamy; gradually add sugar and beat until soft peaks form. Fold the fruit mixture, cream and 1 cup coconut into the gelatin mixture; spoon into the pie shell. Sprinkle on remaining coconut. Chill for 8 hours.


1 egg white, slightly beaten
2 tbsp. cold water
½ cup sugar
¼ tsp. ground cloves
½ tsp. allspice
¼ tsp. cinnamon
½ tsp. salt
4 cups pecan halves

Preheat oven to 250°. Combine all ingredients, except pecans; set aside for 15 minutes. Add the nuts and mix well. Spread evenly on 2 greased cookie sheets. Bake for 1 hour, stirring a few times. Loosen from cookie sheets and let cool.


2 cups sugar
½ cup light corn syrup
1 2/3 cups pineapple juice

In a heavy skillet, combine ingredients and cook until thickened. Add a layer of cherries, bring to a boil then reduce heat to simmer for 25 minutes. Drain liquid and let cherries dry on waxed paper for 24 hours.


3 egg whites
¼ tsp. cream of tartar
¾ cup sugar
3 Tbsp. cocoa
9 inch baked pie shell
¼ cup pink peppermint ice cream
1 jar fudge topping
1 peppermint candy, crushed

Preheat oven to 325°. Beat egg whites until frothy sprinkle on the cream of tartar and beat until soft peaks form. Gradually add sugar; beat until stiff, but not dry. Sift the cocoa and spread evenly over the meringue; carefully fold in with a spatula. Pour into the pie shell, sealing over the edge. Bake for 25 minutes. Cool. Before serving, fill with ice cream, spread on topping and sprinkle with candy crumbs.


2 eggs
½ cup melted margarine/butter
1 cup sugar (brown or granulated)
1 tsp. vanilla
2 tbsp. vinegar
½ cup, chopped nuts
½ cup flaked coconut
½ cup chopped dates or raisins

Beat eggs; add the butter, sugar, vanilla and vinegar. Add the nuts, coconut and dates. Pour into an 8 inch unbaked pie crust. Bake at 350° for 45 minutes, until brown arid filling is set.

Page 4 Top of Page

Sides and Stuff


4 oz. pkg. refrigerator crescent rolls
½ tsp. dill weed, divided
8 oz. cream cheese
1 egg yolk

Roll out crescent rolls flat on a floured surface; seal the edges. Sprinkle ¼ tsp. of dill weed over dough and pat down. Place cream cheese block in center of dough rectangle; sprinkle ¼ tsp. dill weed over cream cheese. Fold the ends and sides of the dough around cream cheese and seal edges; place on a cookie sheet. Brush egg yolk on dough. Bake at 350° about 15 minutes, until browned. Serve with sliced apples, or with crackers or party breads.


4 oz. can shoe string potatoes
3 oz. can french fried onions
2 cups Chex cereal (any kind)
6 oz. salted peanuts
¼ cup melted butter
½ pkg. taco seasoning

Put the first four ingredients in a 9x13" pan; toss to mix. Combine butter with seasoning; mix well with other ingredients. Bake at 300° for 30 minutes; stir often. Let cool before serving.


Pour batter in cake pan; lift one foot above counter and drop the pan, carefully. Start baking the cake in a cold oven. After pouring batter in cake pan, gently push batter towards the sides


2 tbsp. unflavored gelatin
½ cup cold water
1 can tomato soup
8 oz. cream cheese, softened
1 cup mayonnaise
1 tbsp. grated onion (3 green onions)
½ cup chopped green pepper
½ cup chopped celery
2 cans small shrimp, chopped and drained

Put gelatin in cold water to soften. Bring the soup to a boil; add gelatin mixture, cream cheese and mayonnaise. Remove pot from heat and add remaining ingredients. Keep refrigerated.


Spread 8 oz. softened cream cheese on a platter; cover With 1 jar cocktail sauce; sprinkle on 1 can shrimp or crabmeat, drained. Serve with crackers or party bread.


2 cups sugar
1 jar Junior Baby Food carrots
1 tsp. baking soda
1 cup nuts
3 eggs
1 cup crushed pineapple (with juice)
2 tsp. vanilla
1½ tsp. cinnamon
1 tsp. salt
1 cup vegetable oil
3 cups flour

Mix all ingredients except oil and flour. Add the oil and flour alternately; mix well. Put batter into 2 loaf pans. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes. Test with toothpick for doneness.

CARROT CAKE (with crushed pineapple)

2 cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple
1 cup chopped nuts

Combine the flour, baking powder, baking soda, salt and cinnamon; sift together and set aside. Mix together the remaining ingredients in order given, adding eggs one at a time. Stir dry ingredients into this mixture; beat well. Bake in a greased 9x13 pan at 350°, for 30-45 minutes, until it is firm in the middle.


8 oz. cream cheese, softened
½ stick margarine
1 lb. powdered sugar
2 tsps. vanilla

Cream the cream cheese and margarine; beat in the powdered sugar and vanilla. Spread frosting on when cake is cool.


1 8 oz. Cool Whip
2 red unpeeled apples
2 large Snickers bars
2 bananas

Dice solid ingredients and mix with Cool Whip.

Page 5 Top of Page


8 apples 6 Snickers bars
1 8 oz. pkg. Cream Cheese, softened
1 8 oz. Cool Whip
1 7 oz. jar marshmallow cream

Dice solids and mix with cream cheese, Cool Whip and marshmallow cream.


1¼ cups oatmeal
1 cup all purpose flour
1/3 cup chopped pecans
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
1 cup canned pumpkin
¾ cup firmly packed brown sugar
1/3 cup vegetable oil
¼ cup milk
1 egg
1 tsp. vanilla
¼ cup oatmeal
¼ cup flour
¼ cup firmly packed brown sugar
3 tbsp. chopped pecans
1 tbsp. cinnamon
¼ cup butter/margarine

Preheat oven to 400°. Line 18 muffin tins. Combine the first 8 dry ingredients; add the pumpkin, brown sugar, oil, milk, egg and vanilla: stir just until moistened. Fill muffin cups ¾ full. Combine remaining ingredients until crumbly; sprinkle evenly over top of muffins. Bake for 15-20 minutes; test with toothpick for doneness.


¼ cup non fat Ricotta cheese
¼ cup plus 2 tbsps. skim milk
½ cup non fat mayonnaise
1 tbsp. dry sherry
10 oz. frozen spinach, thawed
8 oz. sliced water chestnuts, drained and chopped
6 oz. fresh lump crabmeat
3 oz. shredded, reduced fat Monterey Jack cheese
½ cup roasted red pepper in water, finely diced
¼ cup minced green onions
½ tsp. hot sauce
Vegetable cooking spray

Press Ricotta cheese through a sieve. Add the milk, mayonnaise and sherry; stir well. Drain spinach well, and add it and the rest of the ingredients; stir well. Spray a 1½ qt. casserole dish. Spoon mixture into dish, cover and bake at 350° for 30 minutes. Uncover dish and bake another 10 minutes, until hot and bubbly.


21 oz. can cherry pie filling
2¼ cups all purpose flour
1½ cups sugar
¾ cup unsweetened cocoa
1½ tsp. baking soda
¾ tsp. salt
1½ cups water
¼ cup cooking oil
¼ cup vinegar
1½ tsp. vanilla

Preheat oven to 350°. Spread pie filling into a greased 9x13 pan. Stir flour with the sugar, cocoa, baking soda and salt. In a separate bowl, combine water, oil, vinegar and vanilla. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30-35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.


1 cup sugar
1 stick margarine
1 egg
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 cup dates
1 cup pumpkin
½ cup nuts
½ cup raisins

Combine the sugar, margarine and egg; set aside. Combine the flour, baking soda, baking powder, salt, cinnamon and vanilla; mix well with the sugar mixture. Stir in the dates, pumpkin, nuts and raisins. Spread the batter in a 10x15 pan. Bake at 375° for 15-20 minutes. Let bars cool and apply glaze: Combine 1 cup powdered sugar with some orange juice to make a glaze; spread over bars.


1 can crescent rolls
½ jar Dijon mustard (can get stone ground)
3-4 thin slices of prosciutto
1 small wheel of Brie or one ample wedge

Preparation: Roll out crescent rolls onto wax paper (you may have to butter hands). Pinch all seams together to make one big dough rectangle. Spread ½ jar Dijon mustard in the middle of the rectangle, then spread shredded prosciutto on top of that and then Brie wheel on top of the prosciutto and Dijon. Gently fold dough up over Brie and pinch together so the Brie is encased. Place in the oven at 375° degrees 12-15 minutes until golden brown. Hint: Some areas where dough is folded over may take longer to bake, don't make the folds too thick.

Page 6 Top of Page

(can be made ahead)

8 ounces large, fresh mushrooms
¼ cup butter
4 large green onions
½ tsp. garlic powder
½ tsp. dry mustard
1 tsp. soy sauce
1/8 tsp. oregano
1½ tbsps. grated Parmesan cheese
1½ tbsps. grated Romano cheese

1. Wash mushrooms carefully and remove stems. Chop finely, half of the stems. 2. Melt butter in saucepan or glass dish if using microwave. Add chopped mushroom stems and sauté'. 3. Separate green onions into bulbs and stems. Wash and then chop bulbs finely. Chop stems finely. 4. Add green onion bulbs, garlic powder and dry mustard to mushroom stem. Sauté on high heat, two minutes. 5. Stir in soy sauce, green onion tops, oregano, cheeses and bread crumbs. Cook on high heat one minute. 6. Stuff mushroom caps with stem mixture and place in buttered 9 inch pie plate. Sprinkle with grated Romano and Parmesan. 7. Cover with plastic wrap and refrigerate until ready to serve. 8. When ready to serve, broil until lightly browned and heated 3-5 minutes.


Rub the stain with a damp cloth dipped in white cigarette ashes. Make certain to rub along the grain.


3 lbs. All purpose potatoes, peeled and cubed
1 large head garlic
5 tbsps. heavy or whipping cream
4 tbsps. ½ stick unsalted butter, room temp.
1 egg yolk
½ tsp. coarsely ground black pepper
Salt to taste
1 tbsp. chopped fresh Italian (flat leaf) parsley, for garnish

Place potatoes in large saucepan, cover with cold water and bring to a boil. Reduce the heat slightly and cook until tender, 20 minutes. While the potatoes are cooking, peel the paper like outer skin off the garlic and separate the cloves. Place them in a small saucepan, cover with water and bring to a boil. Lower the heat and simmer until the garlic is very soft, 15 minutes. Drain and allow to cool. Drain the potatoes and return them to saucepan. Shake over medium heat to remove the moisture, 10-15 seconds. Set the potatoes aside. Slip the skins off the garlic, combine the garlic cloves and the cream in a food processor. Puree. Transfer the potatoes to the bowl of an electric mixer and add the pureed garlic, butter, egg yolk, pepper and salt. Beat until just smooth. Garnish with parsley and serve immediately. Hint: Can be made in advance, refrigerate or freeze.


4-5 potatoes, diced
2-3 stalks celery
1 pkg. onion soup mix

Combine ingredients in pot; cover with water. Cook ingredients until tender.  Add 8 oz. cream cheese; mix well. Add 8 oz. Velveeta cheese; mix well and serve.

On To The Main Course


2 cans chicken broth
1 chicken breast, skinned, boned and diced (½ inch cubes)
1 rib celery, diced
½ onion, diced
1 tsp. parsley flakes

Bring all ingredients to a boil, then simmer for 20 minutes, until chicken is done. Add 1 package of frozen noodles; simmer for about 15 minutes, until noodles are tender.

(makes 8 servings)

Layer following ingredients in a 1 pint jar:
½ cup dried red kidney beans
½ cup dried navy beans
½ cup dried black beans
1/3 cup dried minced onion
2-3 tbsps. chili powder
2 tbsps. dried cilantro or parsley flakes
2 tsps. ground cumin
1 tsp. salt
½ tsp. dried minced garlic

Close jar securely; decorate top with cloth and ribbon. Attach a gift tag with instructions: In a Dutch oven, brown 2 lb. ground beef, drain. Add ingredients from the jar, plus 6 cups water; bring to a boil, reduce heat, cover and simmer for 1½ to 2 hours, until beans are tender. Add 3 cans (14½ oz.) tomato juice, bring to a boil; reduce heat, cover and simmer for 15 minutes. You could substitute 2 lbs. boneless beef chuck, just brown half of the meat in 1 tbsp. vegetable oil; remove meat and brown other half of meat. Drain off the oil and proceed with above directions.

Page 7 Top of Page


1 tube (10 ct.) refrigerator biscuits
1 tube (8 ct.) jumbo biscuits
1 can cream of chicken soup
16 oz. carton sour cream
1 can black olives
2 cup pkg. shredded Colby cheese
1 lb. ground beef, browned & drained

Grease a 9x13" pan. Roll out refrigerator biscuits; lay side by -side in pan, pressing together. Mix the soup and sour cream; spread half of soup mixture over biscuits. Sprinkle on the meat. Spread other half of soup mixture over meat, Sprinkle on the cheese. Top with jumbo biscuits (do not need to press together.) Bake at 400° for 25 minutes. You could also add additional taco toppings like tomatoes, olives, lettuce, etc. when serving.


½ cup oil
I tsp. salt
1/8 tsp. pepper
¾ cup cornmeal
¾ cup flour
2-3 lb. fish

Heat oil in a skillet. Combine dry ingredients in a bag. Add fish to the bag and shake to coat the meat. Cook in hot oil until flaky.


1 cup washed wild rice (long grain preferred)
1 cup cheddar cheese (cubed)
1 can #2 tomatoes
1 cup ripe olives (sliced)
1 small can mushrooms
½ cup chopped onions
¼ cup olive oil
salt to taste
1 tsp. pepper
½ cup boiling water

Precook wild rice in boiling water until fluffy (looks like puffed rice). Drain water from wild rice. Mix all ingredients. Place in oven at 350 degrees for 60 minutes uncovered (glass dish preferred). Lew & Ardy Finch


Also known as "Impress Your Friends Pasta" Put some olive oil in pan. Add medium size onion, coarsely chopped. Add large green pepper that has been julienned. Turn on heat and sauté.

Pour 1 can of diced tomatoes into pan. Add garlic to taste. Add a "tish" of white wine (Chardonnay)

Prepare pasta ("fresh" pasta, found in refrigerated section works best. Boil for 4 minutes. Put pasta into pan with everything else. Heat Sprinkle with Oseago Cheese


4 cups water
2 tbsps. instant chicken bouillon granules
1 tsp. salt
¾ cup chopped carrots
1½ cups regular rice
2 tbsps. butter/margarine
½ tsp. dried thyme, crushed
½ cup sharp cheddar, shredded
¾ cup chopped broccoli
¾ cup chopped cauliflower

In a saucepan, add all items but the cheese; bring to a boil and cook until vegetables are tender. Put in a 2 quart casserole dish, cover and bake at 325° for 25 minutes. Stir briefly; sprinkle on cheese and bake uncovered an additional 5 minutes.


1 qt stewed tomatoes
1 qt. water
1 qt. chicken broth
1 cup wild rice
1 cup carrots, sliced
1 onion, coarsely chopped
2 cloves garlic, minced
½ tsp. oregano
2-3 tbsp. chili powder
1 tsp. ground cumin
Salt and pepper to taste
½ lb. Cod/red snapper, 1 inch cubes

Combine tomato, water and broth in a large pot; cook over medium heat. Add the rice and carrots and cook until rice is tender. Add onion and red pepper; cook for 10 minutes. Add seasonings; reduce to low heat and simmer for 1 hour. About 5 minutes before serving, add seafood.

Page 8 Top of Page


8 oz. lasagna noodles; cooked, drained and rinsed
3 cups diced, cooked chicken
1½ cups cottage cheese
2 cups Cheddar cheese, shredded
½ cup Parmesan cheese, grated


½ cup chopped onion
½ cup chopped green pepper
3 tbsps. butter
1 can cream of chicken soup
1/3 cup milk
6 oz, sliced mushrooms (opt.)
½ tsp. basil

Sauté the onions and green peppers in the butter, until tender; add rest of ingredients and mix well. In a 9x13" pan, layer half of the noodles, half of the sauce, half of the cottage cheese; half of the chicken; and half of the cheddar cheese; repeat layers. Top with the Parmesan cheese. Bake at 350° for 40 minutes. Remove from oven and let set for 10 minutes.


1½-2 lbs. ground beef
2 tbsps. ketchup
3 tbsps. mustard
1 tbsp. pickle juice
1-2 tbsp. brown sugar
Dash of salt & pepper

Brown the meat; drain off most of fat. Add the rest and let simmer for 10-15 minutes, until hot.


1 lb. ground beef
¼ cup chopped onion
½ cup chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
¼ cup soy sauce
¾ cup water
1 cup instant rice

Brown the meat; add onions and celery and cook until tender; drain and add remaining ingredients. Spoon into a 1½ qt. casserole. Bake at 350° for 45 minutes. Optional: Remove from oven; top with some chow mien noodles and bake an additional 15 minutes at 375°.

Click here to go to the list of bulletins.

Top of Page