Radio Given Recipes - September 1999

Radio Given Recipes SEPTEMBER

Sep. 1 - Sep. 4 Sep. 6 - Sep. 11 Sep. 13 - Sep. 18 Sep. 20 - Sep. 25 Sep 27 - Sep. 30

Chilpotle Pepper Sauce 9-1-99 top of page

2 tbsps. flour
2 cups heavy cream
1 tbsp. chicken base
3 chilpotle chili's, chopped (adobe sauce)
2 oz. Monterey jack cheese
1 cup sour cream

Melt the butter in a saucepan add flour and stir minute. Add cream and base and stir until thickens. Add chilies, cheese. Stir till cheese melts. Remove from heat. When the boiling stops fold in the sour cream.

P-R-O-M-P-T CASSEROLE (8-30-99) 9-1-99

P-Potatoes: 4 sliced
R-Rice: ¾ cup converted or regular long grain rice (no instant)
O-Onion: 1 chopped, or sliced into rings.
M-Meat: 1 lb. ground meat, browned and drained.
P-Peppers: 1 green or red, chopped.
T-Tomatoes: 1 large can tomatoes, undrained.

Layer ingredients, in order given, in bottom of a crockpot or casserole dish, seasoning between each layer as desired. Cook in crockpot on low for 7-8 hours, or high for 4-5 hours. Or, cook in oven at 375° for 1 hour. You could omit the peppers and substitute with some sliced mushrooms.

FRESH PEACHES IN JANUARY (7-30-99) 9-1-99

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

Stuffed Zucchini 9-1-99

10-12" long zucchini, pierced, boil whole 15 minutes in water
Cut in half lengthwise. Scoop out seeds. Scoop out center put in bowl.
Add 2 beaten eggs to the bowl
1 pkg. Ramen sauce, chicken
5 sage leaves, crumbled
3 slices of bacon, cut in small pieces
¾ cup velveeta, melted
1 pkg. cooked Ramen noodles

Blend and stuff zucchini. Sprinkle Au Gratin potato chips on top. Bake 350° 45 minutes until golden brown.

SPAGHETTI SAUCE (from The Pines restaurant) 9-1-99

2 tbsps. shortening
1 clove garlic
1 onion, chopped
1½ lbs. ground beef
1 can tomato soup
6 oz. can tomato paste
8 oz. can tomato sauce
3 bay leaves
½ cup celery, diced fine
1/3 cup green pepper, diced fine
¾ tsp. salt
1 tsp. dried basil
4 oz. can mushroom chunks

Sauté the garlic and onion in the shortening. Add ground beef and brown, but don't drain. Stir in the
remainder of ingredients; let simmer for 1½ hours.

Refrigerator Dills (given in 1997) 9-1-99

2 qts water
1 qt vinegar
¾ cup canning salt

Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsp. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.

SWEETENED DILLS (8-25-99) 9-1-99

1 qt. kosher dills, whole

Cut in half lengthwise in bowl. Add ½ cup sugar. Leave on counter with lid on. Drain
juice next morning.

1 1/3 cup sugar
1 tbsp. dill seed
¼ tsp. garlic powder

Boil above 3 few minutes then cool. Pour over pickles and refrigerate 2 days.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 9-1-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

WHIP CREAM CAKE (may64pg1) 9-1-99

1 cup whipping cream
1½ cups white sugar
2 cups cake flour
½ cup cold water
¼ teaspoon salt
3 teaspoons baking powder
4 egg whites beaten stiffly
1 teaspoon vanilla

Beat egg whites first and set aside. Wash and dry beaters. Then beat cream stiff in mixing bowl. Sift
flour, salt and baking powder together and add alternately with water. Beat well. Fold in vanilla and
then egg whites. Bake at 350° for 25 to 30 minutes in greased and floured 9 inch cake pans. (Mrs. Marguerite Brown, Cedar Rapids)

CHEESY TOMATOES (from Lucille from Belle Plaine) 9-2-99

4 tomatoes, sliced
1/3 cup dried bread crumbs
2 tbsps. margarine
2 tbsps. parmesan cheese
Salt and pepper, to taste

Melt the margarine and bread crumbs in the microwave on full power for about 1 minute. Add the cheese and seasonings and stir well. Spread mixture over tomatoes on a plate; microwave on full power, uncovered for 4 minutes.

PEACHES & CREAM WOLLOP (7-12-99) 9-2-99

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs cream cheese
1½ cup powdered sugar
1 8 oz. cool whip

Mix and put on top crust.

Layer 3

In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 oz. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.

DELUXE TURKEY CLUB PIZZA (6-30-99) 9-2-99

1 prepared pizza crust or Focaccia bread
¼ cup reduced calorie mayonnaise
1 tsp. lemon zest
1 tsp. Dijon mustard
1 cup shredded Monterey Jack cheese
1 tsp. dried basil leaves
8 slices turkey deli meat
6 slices turkey bacon
1 tomato
½ cup shredded Swiss cheese

Preheat oven to 425°. In a small bowl combine mayonnaise, lemon zest and mustard; blend well; spread over crust. Microwave bacon for 3-5 minutes. Top the crust with Monterey Jack cheese, basil, bacon, turkey and tomatoes; sprinkle with Swiss cheese. Bake for 7-9 minutes, until crust is golden and cheese is melted.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 9-2-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

SPAGHETTI SAUCE (from The Pines restaurant) (9-1-99) 9-2-99

Sauté the garlic and onion in the shortening. Add ground beef and brown, but don't drain. Stir in the remainder of ingredients; let simmer for 1½ hours.

GREEK PASTA SALAD (7-14-99) 9-2-99

1 lb. linguine or rotini, cooked
1 can jumbo, pitted olives, sliced and drained
2 sweet red pepper, sliced in julienne strips
2 green peppers, sliced in julienne strips
1 pt. cherry tomatoes
1 bunch green onions, chopped
½ lb. Feta cheese, crumbled

Dressing;

2 tsps. dried basil
2 tsps. oregano
2 tsps. dill weed
1 tsp. pepper
2 tsps. salt
1 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 green onion chopped
3 tbsps. dijon mustard

Combine dressing ingredients; toss with veggies and cheese; let marinate in refrigerator. You could also add 2 jars of marinated artichokes, drained.

COCONUT BREAD (4-20-99) 9-2-99

1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

Combine oil, sugar, buttermilk, eggs and coconut extract. Mix the flour, baking powder, baking soda and salt. Add dry mixture to first mixture; beat well. Stir in the nuts and coconut. Pour into greased and floured loaf pans: Two 9x5" pans, bake at 350° for 60 minutes. Four mini loaf pans, bake at 350° for 45 minutes.

Chilpotle Pepper Sauce (9-1-99) 9-2-99

2 tbsps. flour
2 cups heavy cream
1 tbsp. chicken base
3 chilpotle chili's, chopped (adobe sauce)
2 oz. Monterey jack cheese
1 cup sour cream

ENGLISH TOFFEE COOKIES (8-19-99) 9-3-99

1 cup butter flavored Crisco, softened
1 tbsp. vanilla
½ tbsp. baking powder
½ tsp. baking soda
1 egg
½ cup coconut, put in blender
½ cup chopped pecans
1 cup cut up toffee candy
¼ cup sweetened condensed milk
½ cup sugar
½ cup brown sugar
½ cup powdered sugar
2 cups flour

Cream sugars and shortening; add wet ingredients and mix well. Combine dry ingredients and cream. Add toffee, pecans and coconut. Bake at 350° for 10 minutes.

GROUND CHERRY PRESERVES 9-3-99

3 cups sugar
1 cup white syrup
4 cups ground cherries
2 tbsps. lemon juice or frozen lemonade

Combine ingredients and bring to boil. Boil 20 minutes stirring frequently. Pour into jars. Seal.

SWEETENED DILLS (8-25-99) 9-3-99

1 qt. kosher dills, whole

Cut in half lengthwise in bowl. Add ½ cup sugar. Leave on counter with lid on. Drain juice next morning.

1 1/3 cup sugar
1 tbsp. dill seed
¼ tsp. garlic powder

Boil above 3 few minutes then cool. Pour over pickles and refrigerate 2 days.

Spaghetti Sauce 9-3-99 (don't have it all)

In a 2 or 3 qt. saucepan combine following ingredients:

1 can tomato paste plus 1 can water
1 can tomato sauce

In a separate pan brown ground beef and seasonings, drain

2 shakes paprika
oregano
thyme
crushed rosemary
parsley
onion
fresh mushrooms, wedged
1 tbsp. sugar
1 tbsp. butter
¼ cup parmesan cheese (cheese will thicken up sauce)
2 cloves garlic
dash salt and pepper

CRICKET BAIT (jun65pg3) 9-3-99

9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of paris
1½ ozs. cocoa

Mix together. Place in bottle caps near crickets.

Martha Stewart's Oatmeal Toffee Cookie (Martha Stewart Living Television Program 11/30/97) 9-3-99
Yield: 2 Dozen 3"

Ingredients

1 1/2 cups flour
1 tsp. baking soda
1 cup unsalted butter; room temperature
3/4 cup sugar
3/4 cup light brown sugar
1 1/2 cup oatmeal
1 egg
1 tsp. vanilla extract
1 cup dried cherries
1 cup bittersweet chocolate (4 1/2 ounces, coarsely chopped)
1 cup Skor toffee bits (5 1/2 ounces)

Instructions

Martha Stewart always thought it would be difficult to improve on her own oatmeal cookie recipe until she tasted Torie Hallock 92s exquisite oatmeal cookies filled with toffee pieces, chocolate chunks, and dried cherries. An outstanding baker and cook, Torie lives in rural Maine and still manages to locate the finest and most delicious ingredients to use in her cooking.

Torie 92s oatmeal cookie dough can be baked immediately, refrigerated for 1-2 days, and frozen for up to a month.

1. Heat oven to 350 degrees. Sift together the flour and baking soda and set aside. In an electric mixer, using a paddle attachment cream the butter and sugars on medium high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl one or twice during mixing. Add egg; mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

2. Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate and toffee pieces and mix to combine.

3. Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 ½" in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs into ¾" pieces. Bake on parchment lined baking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool.

Acorn Squash 9-3-99

Cut squash in half lengthwise. Clean put sausage and salsa or tomato juice. Place in pan with water in bottom. Cover with aluminum foil. Bake 350° 2 hours.

Amish Friendship Bread Starter ( from http://breadrecipe.com/az/amishfriendshipbrdstrtr.asp) 9-4-99

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all purpose flour, divided
3 cups white sugar, divided
3 cups warm milk (110 degrees F/45 degrees C), divided
Directions

1
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or
ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when
milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at
room temperature until bubbly. Consider this day 1 of the 10 day cycle.

2
On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9; stir only.

3
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread,
give three cups to friends along with the recipe. Store the remaining starter in a container in the
refrigerator and begin the 10 day process over again. You can also freeze this starter in 1 cup measures
for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Porridge 9-4-99

2 sticks oleo, blue bonnet
1 cup flour
5 cups milk
3/4 cup sugar
¼ tsp. salt

Add flour. Cook a little. Add milk constantly until thick. Stir constantly. Add sugar and salt. Serve with little butter and cinnamon on top.

Short Snicker Cookies 9-4-99

1 tube chocolate chip cookie dough, refrigerated tube+half
24-30 bite sized snicker bars

Cut dough ¼" thick. Place candy on and wrap. Bake 350° 8-10 minutes.

OREO BARS (7-2-99) 9-4-99

16 ozs. Oreos, crushed
1 stick margarine

Combine and press into a 9x13" pan.

1 cup mini chocolate chips
1 can sweetened condensed milk

Combine and melt in microwave. Pour over crust.

1 cup chocolate chips
Nuts to taste

Sprinkle chips over top. Bake at 350° for 15 minutes.

PECAN PIE COOKIES 9-4-99

3 ozs. cream cheese, softened
½ cup margarine, softened
1 cup sifted, enriched flour
¾ cup brown sugar
1 tbsp. soft margarine
1 tsp. vanilla
Dash salt
1/3 cup pecans, coarsely chopped
1 egg

Blend the cream cheese and margarine; stir in flour; chill about 1 hour. Shape into two dozen 1 inch balls.
Place in small, greased muffin cups; press dough into bottom and sides of tins. Divide pecans in half;
sprinkle half over the dough in the tins. Combine the remaining ingredients; fill each tin, then sprinkle
remaining half of pecans on top. Bake at 325° for 25 minutes, until filling is set in middle. Let cool before
removing from pan.

SNICKER COOKIES (same as SNICKERS COOKIES jan/feb97pg7) 9-4-99

1 cup sugar
1 cup brown sugar
1 cup margarine, softened
2 tsps. vanilla
2 eggs
1 cup peanut butter
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 cups flour
1 lb. pkg. bite size Snicker bars

Cream both sugars with the margarine. Beat in the eggs, vanilla and peanut butter. Mix the baking powder, baking soda, salt and flour. Combine the creamed mixture with the dry ingredients. Shape 1 tbsp. dough around each bar. Place dough on cookie sheet and bake at 350° for 12-15 minutes. After baking, flatten each cookie a little with a spatula.

Flag Cake (6-25-99) 9-4-99

4 cups fresh strawberries
1 (10.75 oz.) Pound Cake, frozen (cut in 10 slices)
1 1/3 cup fresh blueberries
1 cup frozen Cool Whip

1 cup strawberries, sliced set aside. Cut in ½ remaining strawberries, set aside. Line bottom of a 12x8 baking dish with cake slices. Top with 1 cup strawberries, 1 cup blueberries, all cool whip. Place remaining strawberries, blueberries in a flag design on top.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 9-4-99

5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on
hoagie buns.

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding) (2-1-99) 9-6-99 top of page

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 oz. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and
salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake
at 375°, 8-10 minutes.

Variations on Soft Chocolate Chip Cookie Can use chocolate pudding instead of vanilla. Also substitute
chocolate chips with white chocolate chips or M&M's.

HORSERADISH 9-6-99

Clean and scrape (if tough peel skins) horseradish and put through the blender with water. Drain off
water. Add 1 part each water, sugar and vinegar enough to cover. Refrigerate. You may add mayonnaise
mustard or whatever you like. For different tastes.

Another Horseradish (sep69pg2) 9-6-99
Scrape horseradish roots and drop in cold water to prevent discoloration, grain and put through food chopper or electric blender. Fill clear cold pint jars about 2/3's full. Add 1 teaspoon salt to each jar and fill to within ½ inch of top with white vinegar and seal.

PICKLED GIZZARDS (may68pg3) 9-6-99

1 to 1½ pounds chicken gizzards, cooked in salted water until tender
1 cup water
1 cup vinegar
½ cup sugar
½ box mixed pickling spices
onions, sliced ¼ inch thick

Bring water, vinegar, sugar and spices to boil. Add gizzards and return to boil. Remove from heat and
cool 15 minutes. Slice onions, ¼ inch thick and add to gizzards in pickling solution. Let cool.

RASPBERRY SALSA (98) 9-6-99

1 tbsp. olive oil
1 small onion, chopped
16 ozs. frozen raspberries, unsweetened
¾ cup packed brown sugar
¼ tsp. salt
¼ tsp. chili powder
8 oz. can crushed pineapple, drained well
4 oz. can chopped, green chilis, drained
5 sprigs cilantro, chopped
¼ tsp. grated lemon rind

In a 3 quart saucepan, cook onions in oil over medium heat until tender. Stir in berries, brown sugar, salt,
chili powder and 2 tbsps. water; cook until berries are mushy. Remove from heat. Stir in pineapple and
chilis; let cool. Refrigerate, covered. Before serving, mix in cilantro and lemon rind. Serve with crackers,
or on the side with poultry or pork.

LEMONADE PIE (may/jun98pg7) 9-6-99

2 small (3½ oz.) boxes instant vanilla pudding
1¾ cups milk

Whisk together for 2 minutes. Add a 6 oz. can frozen lemonade, whisk for 30 seconds. Fold in 8 oz.
carton of regular (no diet) whipped topping. Pour into a 9 in. graham cracker crust.

ANGEL FOOD CAKE WITH FRESH PEACH TOPPING (2-20-99) 9-6-99

½ angel food cake
2 boxes instant vanilla pudding
3½ cups milk
8 ozs. sour cream
5-8 peaches, sliced or diced

Break up cake into a 9x13" pan. Pour pudding mixture over cake and let set. Top with peaches.

Glaze:

1 cup sugar
3 tbsps. corn starch
1 cup water
2 tbsps. corn syrup
2 tbsps. peach/orange jello

Mix together all but jello and cook until thickens. Add jello and set aside till cooled to room temperature.
Pour over top.

Crumb Top Peach Pie (from Amish Cookbook) (9-7-99) 9-7-99

6 sliced peaches
1 unbaked pie shell
¼ cup flour
¾ cup sugar
1 cup cream
1/3 cup flour
1/3 cup sugar
3 tbsps. butter

Arrange peaches in shell. Mix flour, sugar, cream and pour over peaches. Mix flour, sugar, butter and put on top of pie. Bake 425° 10 minutes then 350° until custard is set about 30 minutes.

MISSISSIPPI PEACH PIE (sep/oct91pg6) 9-7-99

1 9" unbaked pie crust
4 cups fresh sliced peaches
½ cup sugar
2 tbsps. Minute Tapioca
1 tsp. lemon juice
½ cup flour
¼ cup brown sugar
¼ cup butter or margarine
½ cup chopped pecans
nutmeg & cinnamon, to taste

Combine white sugar, peaches, tapioca and lemon juice and let stand for 15 minutes. Combine flour,
brown sugar, pecans and seasonings. Cut in butter till crumbly. Put ½ of pecan mixture in bottom of
crust; cover with peaches. Top with remaining pecan mixture. Bake at 450° for 10 minutes, reduce heat
to 350° for 20 minutes more. Serve with whipped cream.

Pickled Jalapeno Peppers (jul/aug99pg4) 9-7-99

1 lb. jalapeno peppers
1 cup vinegar
¼ cup water
1 tsp. salt
1 tsp. mixed pickling spice

Bring to boil all but peppers. Pour over peppers. Get all the bubbles out.

Pickled Cauliflower 9-7-99

Boil cauliflower for 30 seconds then put in leftover pickle juice.

Brine for Pickling Vegetables 9-7-99

2 qts. water
1 qt. white vinegar
1 cup salt
dill to taste
¼ tsp. alum

Bring to boil and boil 5 minutes. Pour over vegetables of your choice in jar. Seal. Process 10 minutes in hot water bath. This is enough brine for 4 1/2 quarts of vegetables.

CRICKET BAIT (jun65pg3) 9-7-99

9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of paris
1½ ozs. cocoa

Mix together Place in bottle caps near crickets.

GROUND CHERRY PRESERVES (oct63pg2) 9-7-99

2 quarts ground cherries
3 cups water
6 cups sugar
2 lemons

Prepare cherries. Rinse. Boil water, sugar, lemon juice and pulp for five minutes. Cool. Add cherries.
Boil till clear. Seal in jars. (Mrs. Walter Mau, Waterloo, Iowa)

African Sweet Potato Salad 9-8-99

4 medium sweet potatoes
1 medium pepper, chopped
1 small onion, chopped
1-2 stalks celery, chopped
¼ cup vegetable oil
¼ tsp. pepper
2 tbsps. lemon juice
½ tsp. salt

Microwave potatoes on high till done. Mix the veggies. Mix the last 3 and pour over veggies.

CHICKEN PICANTE (sep/oct98pg3) 9-9-99

¾ cup onion
3 pods garlic
3 tbsps. oil
1 cup Picante sauce
1 cup chicken broth
1 cup rice (not Minute Rice)
4 boneless, skinless chicken breasts
1 ripe avocado, cut in wedges
1 tomato, cut in wedges
1 cup grated cheddar cheese

Brown the onion and garlic in oil in a skillet. Add Picante sauce and chicken broth; bring to a boil. Add rice. Top with chicken. Cover and simmer for 20 minutes, until chicken is done. Place avocado and tomato wedges on top. Sprinkle on cheese. Cover and simmer until cheese is melted.

Sweet Dill Pickles 9-9-99

1 gallon pickles, Heinz sliced and well drained
1 4 lb. bag sugar
2-3-4 tsps. dry garlic
2/3 bottle hot sauce
1-2 sticks cinnamon

Seal and shake. Leave on counter several days.

Sweet Potato Angel Biscuit 9-9-99

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.

African Sweet Potato Salad (9-8-99) 9-9-99

4 medium sweet potatoes
1 medium pepper, chopped
1 small onion, chopped
1-2 stalks celery, chopped
¼ cup vegetable oil
¼ tsp. pepper
2 tbsps. lemon juice
½ tsp. salt

Microwave potatoes on high till done. Mix the veggies. Mix the last 3 and pour over veggies.

Sweet Potato Fries 9-9-99

Cut sweet potatoes like french fries and put in cold water. Then drain and deep fat fry the same as white potatoes. When done sprinkle on chili powder.

M&M DREAM BARS (8-2-99) 9-10-99

2 cups oatmeal
1 cup brown sugar
1 tsp. baking soda
1½ cups flour
½ cup coconut
½ tsp. salt
1 cup melted margarine
1 can sweetened condensed milk
1/3 cup peanut butter
1 cup M&M's
1 cup chocolate chips

Combine first 6 ingredients; mix well and add the margarine, stirring just until moist: reserve 1½ cups of crumbs for a topping. Press the rest of the crumbs into bottom of a greased 9x13" pan. Bake at 375° to 12 minutes. Combine the sweetened condensed milk with the peanut butter; spread over baked crust. Sprinkle on the M&M's and chocolate chips. Sprinkle on the reserved crumbs and press down slightly. Bake 15-20 minutes more. Cool the bars before cutting.

COOKIES IN A JAR DROP COOKIE (11-21-98) 9-10-99

Use funnel to put in jar:

1¼ cup flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or M&Ms
½ cup walnuts

On Gift Tag:
To make 3 dozen cookies mix the following with dry ingredients from jar.

½ cup butter (for chewy)/margarine (for crunchy) melted
1 egg
1 tsp. vanilla

Drop on cookie sheet and bake 350° 8-10 minutes.

CRICKET BAIT (jun65pg3) 9-10-99

9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of paris
1½ ozs. cocoa

Mix together. Place in bottle caps near crickets. Tip put water nearby.

FRESH PEACHES IN JANUARY (7-30-99) 9-10-99

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

Italian Wedding Soup 9-10-99

2 eggs
¼ cup bread crumbs
¼ cup fresh grated Romano cheese
lemon rind to taste
3 cups chicken broth
pinch of nutmeg
parsley for decoration

Mix together the eggs, bread crumbs and Romano cheese. Boil then simmer chicken broth. Drop cheese mixture into broth by teaspoons.

Tip: Rid crickets with glue traps. 9-10-99

FRESH TOMATO SALSA (8-9-99) 9-10-99

2 lbs. tomatoes
2 fresh Jalapeno or Serrano chilies
¼ medium onion, white
½ cup fresh cilantro
1 tsp. minced garlic
1 tsp. sugar
1½ tbsp. fresh lime juice
¼ tomatoes ¼" diced

Transfer to bowl. Wear rubber gloves to chop and dice chilis. Finely chop enough to ¼ cup onion and chop cilantro garlic into tomatoes along with sugar and lime juice salt and pepper to taste. Make an hour ahead. Refrigerate.

MARION MARKET BANANA PECAN BREAD From Eleanor Bowen (5-12-99) 9-10-99

1½ cups margarine
3½ cups sugar
7 eggs
1 tbsp. baking soda
1 tbsp. vanilla
2 cups soured milk
7 cups flour
2¼ cups mashed bananas
1½ cups chopped pecans

Cream the margarine and sugar with a hand mixer. Beat in the eggs, milk, baking soda, vanilla and flour.
Stir in the banana and nuts by hand. Bake in greased 8x4" loaf pans at 325° for 60-70 minutes. Makes
6-7 loaves. Let cool in pans for 10 minutes, then turn out on wire racks to cool. Wrap loaves in plastic if
freezing. To sour milk, add ½ tbsp. cider vinegar to 2 cups fresh milk and let set at room temperature for
2-3 hours.

LEMON CRUNCH (may/jun86pg1) 9-10-99

Crust:

1 (3½ ounce) can coconut flakes
¾ cup fine salted cracker crumbs
½ cup sugar
½ cup flour
½ cup butter or margarine, melted

Combine ingredients. Press half into a 8 x 8 inch pan.

Filling:

½ cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
1 egg, well beaten
¼ cup lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter or margarine, melted

Combine first three ingredients in heavy pan. Add milk and egg. Cook until thick, stirring constantly. Add
last three ingredients. Pour over crumb mixture. Top with remaining crumbs. Bake at 375° for 25
minutes. Cool. Chili several hours.

Another Italian Wedding Soup 9-11-99

1 stewing chicken
2 carrots
1 onion
3-4 ribs celery
1 pkg. frozen chopped spinach
1 can garbanzo beans
4 eggs
handful of grated parmesan
salt and pepper to taste

Put chicken in stock pot. Cover chicken with water. Cook slowly until chicken is tender. For 1st 30 minutes of cooking add carrots and celery. Remove everything from pot except water. Cut chicken in small pieces, add half the meat to pot. Add spinach and beans. Simmer until spinach is cooked through. Beat eggs slightly and add parmesan cheese. Add to soup. Stir completely once! Put lid on and simmer on low for 5 minutes. Take lid off and stir until eggs are broken into tiny pieces. Serve.

RASPBERRY SALSA (98) 9-11-99

Fresh Peach Salsa (missed found on internet) 9-11-99

6 large fresh peaches - peeled, pitted and chopped
2/3 cup orange marmalade
1/4 cup sliced green onions
3 tablespoons cider vinegar
1 ounce crystallized ginger
2 teaspoons white sugar

In a medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving. Makes 2 cups.

PEACHES & CREAM WOLLOP (7-12-99) 9-11-99

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs cream cheese
1½ cup powdered sugar
1 8 oz. cool whip

Mix and put on top crust.

Layer 3

In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 oz.
peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready
to serve. Top with cool whip.

GREEK PASTA SALAD (7-14-99) 9-11-99

Dressing;

2 tsps. dried basil
2 tsps. oregano
2 tsps. dill weed
1 tsp. pepper
2 tsps. salt
1 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 green onion chopped
3 tbsps. dijon mustard

Combine dressing ingredients; toss with veggies and cheese; let marinate in refrigerator. You could also add 2 jars of marinated artichokes, drained.

ANGEL FOOD CAKE WITH FRESH PEACH TOPPING (2-20-99) 9-11-99

½ angel food cake
2 boxes instant vanilla pudding
3½ cups milk
8 ozs. sour cream
5-8 peaches, sliced or diced

Break up cake into a 9x13" pan. Pour pudding mixture over cake and let set. Top with peaches.

Glaze:

1 cup sugar
3 tbsps. corn starch
1 cup water
2 tbsps. corn syrup
2 tbsps. peach/orange jello

Mix together all but jello and cook until thickens. Add jello and set aside till cooled to room temperature.
Pour over top.

Eric's Taco Spaghetti (1-19-99) 9-11-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top.
Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

BUMBLEBERRY PIE (from Taste of Home) (7-15-99) 9-11-99

2 2 crust pastry shells:
2 cups fresh/frozen blueberries
2 cups fresh/frozen raspberries
2 cups fresh/frozen strawberries
2 cups fresh/frozen rhubarb, chopped
4 cups baking apples, peeled and chopped
2 cups sugar
2/3 cup flour
2 tbsps. lemon juice

Thaw any frozen berries. Combine ingredients and put in each pie crust; top with second crust and cut
vents. Mix 1 egg yolk with a little water and brush tops of crusts. Bake at 350° for 50-60 minutes.

BUTTERNUT DOUGHNUTS (8-24-99) 9-11-99

1½ cups sugar
2 eggs
1 tsp. vanilla
1 tsp. nutmeg
1 tbsp. melted butter
1 cup buttermilk
1 tsp. soda
3 cups flour
½ cup filling per ½ dough

Can refrigerate. Drop by tsp. in hot oil.

Fresh Tomato Soup 9-13-99 top of page

2 cups sliced carrots
1 cup chopped celery
1 small onion
½ cup chopped green pepper
¼ cup butter/margarine
4½ cups chicken broth
4 medium tomatoes peeled & chopped (about 4 cups)
4 tsps. sugar
½ tsp. curry powder, optional
½ tsp. salt
¼ tsp. pepper
1/3 cup rice, not minute

Sauté the celery, onion, green pepper in butter/margarine until tender. Add the rest and bring to boil. Reduce to simmer for 20 minutes. Makes 2 qts.

BISHOP'S CHOCOLATE PIE (mar/apr92pg8) 9-13-99

1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
2 cups milk
1 tsp. vanilla
1 pt. vanilla ice cream
graham cracker crust

Blend first four ingredients together till smooth. Add softened ice cream and pour into crust. Bake per
package directions and chill.

MACHINE SHED POTATO SOUP (2-10-99) 9-13-99

2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery
over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

Eric's Taco Spaghetti (1-19-99) 9-13-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Baked Green Tomatoes 9-14-99

8 medium tomatoes
1 cup small bread crumbs, toasted
1 tsp. salt
1/8 tsp. pepper
3 tbsps. butter/margarine
1/3 cup grated parmesan cheese

Cut tomatoes into ½" slices. Arrange ½ in a single layer in a greased baking dish. Sprinkle ½ crumbs, salt and pepper and ½ the butter/margarine. Repeat for second layer and sprinkle cheese on top. Bake 350° 40-45 minutes until tender.

FRESH PEACHES IN JANUARY (7-30-99) 9-14-99

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

Green Tomato Pie (Randy Lee's Grandma) 9-14-99

5 cups tomatoes, sliced
2 tbsps. lemon juice
1 tsp. grated lemon rind
1 cup sugar
pinch of salt
½ cup flour
1 tsp. nutmeg or cinnamon
½ cup oatmeal or cereal crumbs
1 tbsp. butter
1 egg, beaten with 1 tbsp. water

Line a 9" pie pan, chill. Sprinkle tomatoes with lemon juice and toss with sugar, cinnamon or nutmeg, flour and salt. Sprinkle crumbs into crust. Fill with tomatoes. Dot with butter. Put on top crust and brush on egg glaze. Bake 425° 10 minutes then reduce heat to 350°, Bake another 45 minutes.

GROUND CHERRY PIE 9-14-99

2½ cups ground cherries
3 tbsps. flour
1 cup sugar
1/8 tsp. salt
2 tbsps. butter
2 tsps. lemon juice
2 (9") pie crusts

Husk and wash ground cherries. Mix together sugar, flour and salt and pour over cherries. Stir to coat cherries. Pour into bottom of pie crust. Place on top crust with steam vents cut into it, over pie filling. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer, or till done.

ANOTHER APPLE PIE FILLING (nov/dec79pg7) 9-14-99

10 cups water
4½ cups sugar
1 cup cornstarch
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
2-3 drops of yellow food coloring
5½ pounds apples, cored, peeled and sliced
3 tablespoons lemon juice

In a LARGE saucepan, blend the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the 10 cups water
and cook (stirring constantly) until mixture comes to a boil and thickens. Then. add the lemon juice and
the food coloring. Remove from heat Fill hot. sterilized jars to the neck with the sliced apples. Pour the
hot, thickened syrup (to the neck) over the apples. Put the lids on and process in a hot water bath for 20
minutes. Makes 7 quarts.

Hint for horseradish: put in freezer to keep from turning brown. 9-14-99

Another Apple Pie in a Jar (Southern Living Magazine) 9-14-99

2 qts. cold water
¼ cup fruit fresh
10 lbs. apples
2 qts. water
5½ cups sugar
1½ cups clear gel
1 tbsp. cinnamon
1 tsp. ground ginger
5 cups apple juice
¾ cup lemon juice

Combine water and fruit fresh. Peel core and slice apples. Put slices in fruit fresh. Bring to boil the water. Add 6 cups apple slices from fruit fresh. Return to boil for 1 minute and remove apples and keep warm. Repeat 3 more times until apples are all used. Toss the water. Mix in dutch oven the next 4 ingredients plus 2 more cups of water and the juice. Cook over medium heat stirring constantly until it thickens.
Add lemon juice stirring constantly 1 minute. Add apples to coat. Pack in hot jars and remove the bubbles. Whip jar clean put on lids. Process in boiling water bath 25 minutes. Yields 6 qts.

GREEK PASTA SALAD (7-14-99) 9-14-99

Dressing;

2 tsps. dried basil
2 tsps. oregano
2 tsps. dill weed
1 tsp. pepper
2 tsps. salt
1 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 green onion chopped
3 tbsps. dijon mustard

Combine dressing ingredients; toss with veggies and cheese; let marinate in refrigerator. You could also add 2 jars of marinated artichokes, drained.

GREEN TOMATO CAKE (nov/dec78pg2) 9-14-99

¾ cup butter or margarine
2 cups sugar
3 eggs
2 cups finely diced green tomatoes
1 cup chopped walnuts or pecans
2 teaspoons orange flavoring or 1 teaspoon orange extract
2 teaspoons vanilla flavoring
2½ cups flour
1/3 cup cocoa
2½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ cup milk

Cream the butter and sugar. Beat in the eggs, one at a time. Stir in the green tomatoes, nuts and
flavoring. Combine the dry ingredients and add alternately with the milk. Mix well. Pour batter into a greased and floured tube pan or bundt pan. Bake at 350° for 1 hour or until done. Cool. Remove to serving plate and frost, if desired.

NOODLE PUDDING (Parade of Homes) also called Raisin Koogle 9-15-99

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 tsps. sugar
½ tsp. cinnamon

Combine cream cheese with butter and stir it and microwave till its melted and blended. Add eggs one at a time and stir after each one. Stir in the milk, sugar and vanilla. Stir noodles and raisins. Put all in 9x13" baking dish. Sprinkle with remaining sugar and cinnamon, mixed. Bake 350° 20-25 minutes. It will be
just about set not completely.

GIANT M&M CANDY BAR PIZZA (From Mabel Fisher, Sigourney) 9-15-99

½ cup butter/marg.
2/3 cup powdered sugar
½ cup firmly packed brown sugar
egg, beaten
1 tsp. vanilla
1 cup all purpose flour
½ cup cocoa
1 tsp. baking powder
12 ozs. mini M&Ms, divided (or 1 cup choc. chips + 1 cup M&Ms)
2 cups cut up candy bars (any kind)
2/3 cup coconut (fine or flaked)

Preheat oven to 350°. Cream shortening; combine thoroughly with sugars; beat in the egg and vanilla. Sift
together the flour, cocoa and baking powder; stir into batter. Stir in half of M&Ms ( or 1 cup chocolate
chips.) Spread batter onto a 14 inch, lightly greased, pizza pan. Bake for 18-20 minutes. Remove pan and
spread candy bar bits evenly over pizza while hot; top with coconut; return to oven and bake additional
3-5 minutes. Stir the bits and coconut together with a fork, just to blend. Drizzle on melted caramels or
caramel topping. Sprinkle remaining M&Ms over top and lightly press into the caramel. Let cool and cut.

APPLE CRISP PIZZA (from Parade of Homes) 9-15-99

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)

TOPPING:

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.

Hamburger Rice Casserole (Parade of Homes) 9-15-99

1 lb. hamburger, browned
¼ cup onion, chopped
½ cup chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
¼ cup soy sauce
3/4 cup water
1 cup instant rice

Brown hamburger and add next 2 cook a bit and drain. Add the rest and put in a 1½ qt. casserole dish. Bake 350° 45 minutes. Sprinkle chow mein on top. Put in oven for 15 minutes more. Can use low sodium soup.

NEW ENGLAND CHOW-CHOW/GREEN TOMATO RELISH 9-16-99

2 qts. chopped green tomatoes
¾ cup salt
1 tsp. pepper
1½ tsps. mustard
1½ tsps. cinnamon
½ tsp. allspice
1½ tsps. 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.

VEGETABLES KELLEY (may/jun79pg3) 9-16-99

2 cups green beans (frozen)
1½ cup sliced onions
2 cups celery
1½ cup sliced carrots
2 cups tomatoes
3 tablespoons minute tapioca
½ teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter
Green pepper (optional)

Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.

Baked Green Tomatoes (9-14-99) 9-16-99

8 medium tomatoes
1 cup small bread crumbs, toasted
1 tsp. salt
1/8 tsp. pepper
3 tbsps. butter/margarine
1/3 cup grated parmesan cheese

Hamburger Rice Casserole (Parade of Homes) (9-15-99) 9-16-99

1 lb. hamburger, browned
¼ cup onion, chopped
½ cup chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
¼ cup soy sauce
3/4 cup water
1 cup instant rice

Another Italian Wedding Soup (9-11-99) 9-16-99

1 stewing chicken
2 carrots
1 onion
3-4 ribs celery
1 pkg. frozen chopped spinach
1 can garbanzo beans
4 eggs
handful of grated parmesan
salt and pepper to taste

APPLE CRISP PIZZA (from Parade of Homes) (9-15-99) 9-16-99

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)

TOPPING:

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

Hint for itchy scaly scalp: use Selson blue or vinegar and cool water rinse. 9-17-99

APPLE CRISP PIZZA (from Parade of Homes) (9-15-99) 9-17-99

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)

TOPPING:

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

SNICKER COOKIES (6-30-99) 9-17-99

1 cup sugar
1 cup brown sugar
1 cup margarine, softened
2 tsps. vanilla
2 eggs
1 cup peanut butter
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 cups flour
1 lb. pkg. bite size Snicker bars

MICROWAVE ZUCCHINI MEATLOAF (7-30-99) 9-17-99

2 lbs. ground beef
2 cups coarsely grated zucchini unpeeled
1 cup dry italian seasoning bread crumbs
½ cup grated parmesan
1 tbsp. chopped parsley (optional)
1 small onion, finely chopped
2 tsps. instant beef bouillon, or 2 dissolved cubes
1 cup milk
1 large beaten egg

Mix all well. Put in 3 qt casserole dish. Arrange in a doughnut shape for faster cooking. Microwave 20-25 minutes, turn frequently, spoon off drippings. stick with fork to test doneness. Or bake in oven for 1½ hours at 350°.

GIANT M&M CANDY BAR PIZZA (From Mabel Fisher, Sigourney) (9-15-99) 9-17-99

Preheat oven to 350°. Cream shortening; combine thoroughly with sugars; beat in the egg and vanilla. Sift
together the flour, cocoa and baking powder; stir into batter. Stir in half of M&Ms (or 1 cup chocolate
chips.) Spread batter onto a 14 inch, lightly greased, pizza pan. Bake for 18-20 minutes. Remove pan and
spread candy bar bits evenly over pizza while hot; top with coconut; return to oven and bake additional
3-5 minutes. Stir the bits and coconut together with a fork, just to blend. Drizzle on melted caramels or
caramel topping. Sprinkle remaining M&Ms over top and lightly press into the caramel. Let cool and cut.

Jalapeno Jelly 9-17-99

3 jalapeno peppers
4 bell peppers
1 cup white vinegar
5 cups sugar
1 bottle liquid pectin

Cut peppers in half, remove seeds and stem. Run peppers through grinder using a fine blade. Keep all
juice. Slowly boil the first 4 ingredients for 10 minutes. Remove from heat and add pectin.
Boil hard for 1 minute. Pour into sterilized 1/2 pint jars, 1/2 inch from top. Put on cap make tight. Process in boiling water bath for 5 minutes or fill with paraffin.

To remove a crayon accidentally gotten in the dryer, use an iron and piece of paper towel. 9-18-99

Tip: how to remove crayon stains. Fill washing machine with warm water. Put in usual amount of detergent. Add one cup baking soda and some water conditioner such as Calgonite. (Package directions will tell you how much to use.) Agitate until dissolved. Add clothes. Wash on a long cycle. Repeat if necessary. Do not dry between treatments!

APPLE CRISP PIZZA (from Parade of Homes) (9-15-99) 9-18-99

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)

TOPPING:

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

Chocolate Caramel Bars 9-18-99

2¼ cups flour
2 cups oatmeal, quick
1½ cups brown sugar
1 tsp. baking soda
½ tsp. salt
1½ cups cold butter/margarine
2 cups semi sweet chocolate chips
1 cup chopped pecans
1 jar 12 oz. caramel ice cream topping

Cut butter/margarine into 2 cups flour, oats, sugar, soda, salt till crumbly. Set aside ½ . Press in greased 9x13" pan and bake 350° 15 minutes. Sprinkle with chips and nuts. Whisk caramel with ¼ cup flour. Drizzle on top. Sprinkle with remaining crumbs and bake 18-20 minutes. Cool 2 hours before cutting.

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 9-18-99

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar
mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave
another 5 minutes. Cool and refrigerate.

Crumb Top Peach Pie (from Amish Cookbook) (9-7-99) 9-18-99

6 sliced peaches
1 unbaked pie shell
¼ cup flour
3/4 cup sugar
1 cup cream
1/3 cup flour
1/3 cup sugar
3 tbsps. butter

Arrange peaches in shell. Mix flour, sugar, cream and pour over peaches. Mix flour, sugar, butter and put on top of pie. Bake 425° 10 minutes then 350° until custard is set about 30 minutes.

FRIED GREEN TOMATOES (nov/dec92pg4) 9-18-99

6 large green tomatoes
1 tbsp. sugar
½ tsp. pepper
1 tsp. salt
1 egg, well beaten
½ cup bread crumbs

Wash and cut tomatoes in ½" slices. Soak in salt water for one hour. Add sugar, pepper and salt to well
beaten egg. Dip tomato slices in egg and press in crumbs. Fry in oil till brown.

GREEN TOMATO CAKE (nov/dec78pg2) 9-18-99

Green Tomato Pie (Randy Lee's Grandma) (9-14-99) 9-18-99

Corn Stuffed Peppers (Mr. Food) 9-20-99 top of page

1 can (14 3/4 ounces) cream style corn
4 slices white bread, torn into small pieces
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
4 medium green bell peppers, cored and seeded
4 slices (4 ounces) American cheese

Preheat the oven to 350 degrees F. In a medium bowl, combine the corn, bread, egg, salt, and black pepper; mix well. Stand each bell pepper in a deep 3 quart casserole dish. Fill each one equally with the corn mixture then top each with a cheese slice. Cover and bake for 40 to 45 minutes, or until the peppers are tender.

Hamburger Rice Casserole (Parade of Homes) (9-15-99) 9-20-99

1 lb. hamburger, browned
¼ cup onion, chopped
½ cup chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
¼ cup soy sauce
3/4 cup water
1 cup instant rice

BLACKENED DUCK 9-20-99

3 7 oz packages of long grain and wild rice mix
2 9 oz packages Bernaise sauce mix
12 duck or chicken breasts skinned and boned
1/3 cup butter or margarine, melted
3 tbsps. black cajun spices
2 14 oz can artichoke hearts, drained
½ pound fresh mushrooms, sliced
1 cup dry white wine
2 cloves garlic, crushed
garnish lemon slices

Prepare rice mix, per directions, and the Bernaise sauce and keep warm. Place large greased cast iron skillet, on an outside cooker, high heat for 10 minutes. Brush duck or chicken with butter, sprinkle with seasoning. Cook on each side 4 minutes until done. Combine the artichokes, mushrooms and wine, cook until mushrooms are tender. To serve, slice meat into thin strips and place on a bed of cooked rice (may substitute angel hair pasta) Pour artichoke mixture evenly over meat with slotted spoon. Top with Bernaise sauce. Serves 12.

BEGINNERS KOLACHES 9-20-99

1 envelope yeast
1 cup warm milk
1/3 cup sugar
1/3 cup margarine, room temperature
½ tsp. salt
2 egg yolks
1 tsp. grated lemon rind or ½ tsp. mace, or both
3 cups flour sifted

Add yeast to warm milk and 1 tbsp. sugar. Set aside. Cream margarine with the rest of sugar and salt, add egg yolk, lemon rind and mace (if used) Add yeast mixture. Mix flour in slowly with wooden spoon. Beat a few minutes. Cover with foil or wax paper then cover with tea towel. Put in refrigerator overnight. The next day, put dough on lightly floured board. Tear off pieces and make slightly larger than walnut sized balls. Place on greased cookie sheet and brush with melted margarine. Cover with tea towel and let rise until double in form, about 1 hour. Press center down and fill with favorite filling. Let rise again, and bake at 375 until brown. 10-15 minutes. Brush with melted margarine and remove from cookie sheet.

APPLE CRISP PIZZA (from Parade of Homes) (9-15-99) 9-21-99

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)

TOPPING:

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

Italian Wedding Soup (9-10-99) 9-21-99

2 eggs
¼ cup bread crumbs
¼ cup fresh grated Romano cheese
lemon rind to taste
3 cups chicken broth
pinch of nutmeg
parsley for decoration

Mix together the eggs, bread crumbs and Romano cheese. Boil then simmer chicken broth. Drop cheese mixture into broth by teaspoons.

Tip on cloth blinds. Soak or wash in machine. 9-21-99

NOODLE PUDDING (Parade of Homes) also called Raisin Koogle (9-15-99) 9-21-99

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 tsps. sugar
½ tsp. cinnamon

Crock Pot Pork Chops With Dressing (4-21-98) 9-21-99

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer 1/2 dressing in bottom, 1/2
soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

OLIVE GARDEN DRESSING (2-15-99) 9-21-99

½ cup white vinegar
1/3 cup water
1/3 cup vegetable oil
¼ corn syrup
2½ tbsps. Romano cheese, grated
2 tbsps. dry pectin
2 tbsps. egg substitute
1¼ tsps. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ tsp. dried parsley