Madelyn Yena's Cookbook

Ingredients

• cooked chicken livers (from Chicken Stock recipe)
• 1 cooked egg (from Chicken Stock recipe)
• 1 Tbsp minced onion
• mayonnaise, to moisten
• salt, pepper

Method

1. Finely chop the cooked chicken livers and egg while still warm.
2. Add 1 Tbsp minced onion.
3. Add mayonnaise to moisten.
4. Season with salt and pepper.
5. Use as a sandwich filling or as an hors d'oeuvre spread on crackers.

Ingredients

• 1/2 cup soft butter
• 4 oz. cream cheese, softened
• 1 cup flour
• 2 cans (about 3 oz. ea.) deviled ham spread (chicken spread, etc.)

Method

1. Heat oven to 450°.
2. Mix butter, cream cheese and flour until blended.
3. Roll dough into rectangle 16 x 14 on lightly floured board.
4. Cut into 2" squares.
5. Place a scant 1/2 tsp. filling on one edge of square, roll up.
6. Place seam side down on baking sheet. (At this point, appetizers can be refrigerated several hr. before baking.)
7. Bake 12 min. or until light golden brown.
8. Serve hot.

Ingredients

• 2 parts water
• 1 part vinegar (enough to cover)
• A few shakes sweet basil
• Garlic powder
• Chives, 2 Tbsp, 1 small
• Chopped onion (1 Tbsp)
• 1/2 - 3/4 oil on top

Method

1. Combine 2 parts water with 1 part vinegar, enough to cover the mushrooms.
2. Add a few shakes of sweet basil, garlic powder, chives, and chopped onion.
3. Add 1/2 to 3/4 oil on top.

Ingredients

• 1 can refried beans - flatten with fork
• 1/2 jar Tio Sancho chunky salsa (I use hot)
• 2/3 container sour cream
• 1 small bunch scallions - chopped & sprinkled
• 1/2 can sliced black olives
• 1 large tomato, chopped
• 1 cup grated cheese, Swiss or cheddar

Method

1. Layer the following ingredients in a pie plate (glass is best): refried beans (flattened with a fork), salsa, sour cream, chopped scallions, sliced black olives, chopped tomato, and grated cheese.
2. Use lightly salted tortilla chips for dipping.

Ingredients

• Party rye bread
• Alouette Herb & Garlic Cheese
• Cucumber, thinly sliced
• Dill
• Melba Toast
• Sesame or plain rounds
• Cocktail Sauce
• Sour Cream
• Small shrimp
• Parsley
• Melon balls
• Italian ham (prosciutto)
• Toothpicks
• Strawberries
• Chocolate
• Roast beef
• Cream cheese

Method

1. Spread Alouette Herb & Garlic Cheese on party rye.
2. Top with a thin slice of cucumber and a dash of dill on it.
3. On Melba Toast or sesame/plain rounds, layer cocktail sauce and sour cream, then top each with one small shrimp and parsley.
4. Wrap melon balls with Italian ham (prosciutto) and secure with a toothpick.
5. Dip strawberries in chocolate.
6. Spread roast beef with cream cheese and roll up.

Ingredients

• Mushrooms
• Some of the mushroom stems, chopped
• Onion
• Salt
• Pepper
• Bread crumbs
• Softened butter
• Sour cream

Method

1. Pull off the mushroom stems. Add some of the stems, chopped, along with onion, salt, pepper, bread crumbs, softened butter and sour cream.
2. Heap the mixture onto the mushrooms.
3. Grease a pan and put under the broiler or in a hot (500°) oven until brown.

Ingredients

• 2 lbs bulk sausage, rolled into 1 1/2" balls
• 1 (20 oz.) can pineapple chunks, drained, reserving 1 cup liquid
• 1/4 - 1/2 cup "Real Lemon" reconstituted lemon juice (or 1/4 cup fresh real lemon juice)
• 1/3 cup firmly-packed brown sugar
• 2 Tbsp soy sauce
• 1 tsp ground ginger
• 2 Tbsp cornstarch
• 2 medium green peppers, cut in pieces

Method

1. In large skillet brown meatballs, drain.
2. Meanwhile, combine reserved pineapple liquid, lemon juice, sugar, soy sauce and ginger.
3. In small cup, stir 2 Tbsp lemon juice mixture into cornstarch; set aside.
4. Add remaining lemon mixture to skillet, cover and simmer 20-25 minutes.
5. Add pineapple and green pepper, heat.
6. Gradually stir in cornstarch mixture; boil and stir 1 minute.
7. Turn into serving dish; place over warmer.
8. Serve with toothpicks. Refrigerate leftovers.

Ingredients

• 1 can tomato soup
• 3 packages cream cheese - small
• 1 cup celery, finely chopped
• 1/4 cup chopped pepper, finely chopped
• 1/4 cup onion, finely chopped
• 1 cup mayonnaise
• 1 can tuna fish - in water, drain water
• 1 envelope plain Jello (unflavored gelatin) - dissolve in 1/2 cup cold water

Method

1. Heat soup in a double boiler.
2. Add cream cheese; when melted and blended, remove from heat and add the dissolved gelatin.
3. Let cool a few minutes.
4. When cool, add the rest of the ingredients.
5. If using a mold, pour into the mold and refrigerate; or use a bowl. Chill a few hours until set.
6. Serve with crackers and breads.

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 1 pt. Rose Wine
• 6 oz. can frozen orange juice
• 6 oz. can frozen lemonade
• 2 1/2 cup cold water
• 10 oz. package half thawed strawberries
• 1 qt. club soda

Method

1. Combine 1/2 cup sugar and 1/2 cup water for syrup. Boil 5 minutes - cool slightly. (Syrup may be made beforehand and stored in refrigerator.)
2. Combine all other ingredients except club soda - add just before serving.

Ingredients

• 3 bottles (qt. ea.) cranberry juice cocktail, chilled
• 1 can (12 oz.) frozen lemonade concentrate, thawed
• 1/2 gal. raspberry sherbet
• 1 qt. ginger ale, chilled (we used raspberry ginger ale)
• Mint sprigs (optional)

Method

1. Combine cranberry cocktail and lemonade concentrate. Stir well, chill.
2. Just before serving, pour into 4 qt. punch bowl. Add scoops of sherbet.
3. Slowly add ginger ale.
4. Garnish with mint sprigs.

Ingredients

• 2 packages (10 oz. each) frozen strawberries, thawed
• 1 can (12 oz) frozen lemonade concentrate (thawed)
• 1 can (12 oz) frozen limeade concentrate (thawed)
• 2 Tbsp grenadine
• 2 bottles (1 liter each) ginger ale, chilled
• 1 bottle (1 liter) seltzer, chilled
• Ice cubes
• Lemon & lime slices for garnish

Method

1. Puree strawberries in blender or food processor until smooth. Pour into large pitcher. Stir in juice concentrate and grenadine. Refrigerate.
2. Just before serving, pour strawberry mixture into large punch bowl. Pour in ginger ale & seltzer. Add ice cubes. Garnish with lemon & lime slices.

Ingredients

• Meat
• Onion
• Barley
• White potato
• Carrots
• Celery
• Salt
• Bay leaf
• Whole cloves

Method

1. Cook meat with onion for 1 hour.
2. Add barley and cook for 1 hour.
3. Add white potato, carrots, and celery.
4. Season with salt, bay leaf, and whole cloves.

Ingredients

• Meat
• Salt
• Onion (whole)
• Beets and juice
• Juice of a lemon
• Sugar
• Cream (added before serving)

Method

1. Cook the meat about 1 1/2 hours, about half done and almost tender.
2. Add salt and a whole onion.
3. Add beets and their juice.
4. Add the juice of a lemon and sugar.
5. Cook about 30 [minutes].
6. Add cream before serving.

Ingredients

• 2 large chicken breasts
• Escarole
• Carrots (2 cans or 1 package fresh)
• 5 stalks celery
• 2 large onions
• 1-2 cans College Inn Chicken Broth
• 1 lb hamburg
• 1 egg
• 1/2 tsp + seasoned breadcrumbs
• 1/3 box egg flakes
• Grated cheese, to serve

Method

1. Boil chicken (2 large breasts) about 25 minutes in enough water to cover chicken. Take chicken out and cool. Save the water.
2. Chop and wash escarole thoroughly.
3. Put escarole in pan with water, with carrots (2 cans or 1 package fresh), celery (5 stalks), and onions (2 large).
4. Add 1-2 cans College Inn Chicken Broth.
5. Shred the cooled chicken, removing skin and bones.
6. Add small meatballs made from 1 lb hamburg, 1 egg, and 1/2 tsp + seasoned breadcrumbs.
7. Boil until vegetables are cooked, about 1 hour.
8. Last thing, add egg flakes - 1/3 box.
9. Add water as it evaporates, or chicken broth.
10. Serve with grated cheese.

Ingredients

• chicken backbone, wing tips, neck, and giblets
• 1 raw carrot, sliced (or, if stock is to be used for something else, 1 chopped onion)
• celery leaves (from fresh celery)
• few sprigs of parsley
• 1 tsp salt
• 1 qt. water

Method

1. In a saucepan, place the chicken backbone, wing tips, neck, and giblets. Add the sliced raw carrot (or 1 chopped onion if the stock is for something else), celery leaves, a few sprigs of parsley, and 1 tsp salt.
2. Cover all with 1 qt. water.
3. Cover the pan and start on high heat; when steaming, reduce to a simmer.
4. After 3 minutes, remove the livers with a slotted spoon.
5. When the giblets are fork tender, the stock is cooked.
6. Strain, discard the bones after removing any meat from them, and discard the vegetables.

Ingredients

• Barley
• Salted water
• A little butter
• Onions
• Mushroom
• Parsnips
• Carrots
• Bay leaf
• All spice
• Cream
• A little sugar

Method

1. Cook barley in salted water with a little butter.
2. Add onions, mushroom, parsnips, carrots, bay leaf, and all spice in.
3. When done, puree.
4. Add cream and a little sugar.

Ingredients

• 6-8 large onions
• 1 qt stock (4 cups) - 6 cups
• 2 Tbsp butter
• 1-2 tsp Worcestershire sauce
• salt, if needed
• pepper
• 4 or 5 bouillon cubes
• flour
• sugar, if needed

Method

1. Saute onions in butter until soft and golden. While they are browning, sprinkle a little flour on the onions, a pinch or so.
2. Add stock, pepper and Worcestershire sauce.
3. Cook over low heat 30 mins or more, adding salt and sugar if needed.

Ingredients

• 2 Tbsp melted chicken fat or 2 Tbsp butter, melted
• 3 med. onions, thinly sliced
• 1 qt. chicken stock (see Chicken Stock recipe)
• salt, pepper

Method

1. Heat chicken fat or butter in a saucepan, add onions and saute slowly, tossing constantly, until they are limp and golden.
2. Add stock and heat slowly.
3. Season with salt and pepper.

Ingredients

• Meat (for broth)
• Carrots
• Celery
• Onion
• Tomatoes
• Salt
• Sugar
• Rice, about 1/2 cup
• Cream

Method

1. Cook meat with carrots, celery, and onion.
2. Strain tomatoes.
3. Add the broth of the meat and the vegetable juice.
4. Cook to a boil.
5. Season with salt and sugar.
6. In the meantime, cook rice, about 1/2 cup.
7. Add cream and rice.

Ingredients

• Chicken wings & backs (or meat)
• Potatoes
• Veg-all
• Barley
• Salt
• Pepper
• Bay Leaf
• All Spice
• Whole Black Pepper
• Sugar
• 1/2 can (small) tomatoes
• About 3 cups water

Method

1. Cook chicken wings & backs (or meat) about 20 - 30 minutes in 1/2 pressure cooker.
2. Add potatoes, Veg-all, barley, salt, pepper, bay leaf, all spice, whole black pepper, sugar, 1/2 can (small) tomatoes, and about 3 cups water.
3. Cook 10 minutes.

Ingredients

• Boneless chicken cutlets (figure one per person)
• Toothpicks (to pin shut)
• Stuffing of your choice (see variations)
• For Chicken Cordon Bleu: 1 slice ham per cutlet
• For Chicken Cordon Bleu: Swiss cheese
• Egg (for dipping)
• Seasoned bread crumbs (or seasoned flour)
• For sausage stuffing: sausage meat
• For sausage stuffing: bacon
• Chopped onion
• Bread crumbs
• Mushrooms (if you like them)
• Seasoning, to your own taste
• Cream of mushroom soup (optional, for a cream sauce)

Method

1. To stuff a boneless chicken breast, spread your stuffing on the opened chicken cutlet, then fold it over and pin it shut with toothpicks. Many items can make a good stuffing for simple but fancy looking meals.
2. For a simple Chicken Cordon Bleu: place a slice of ham and Swiss cheese on top of an opened boneless chicken cutlet (don't let them hang over the edges), fold it in half, and pin with toothpicks. Then dip in egg and seasoned bread crumbs.
3. Bake the Cordon Bleu at 350 degrees for 35-45 minutes, and remove toothpicks before serving.
4. For a sausage stuffing: sausage meat and bacon make excellent stuffing. Fry up until fully cooked.
5. Saute some chopped onion in the fat, then add bread crumbs until all the fat is absorbed.
6. Crumble the bacon or sausage meat into the bread crumbs and add mushrooms if you like them. Season to your own taste.
7. Spread the stuffing over the opened chicken cutlets (figure one per person), fold over, and pin shut.
8. Dip in egg and seasoned flour and bake at 350 degrees for 35-45 minutes. Remove toothpicks before serving.
9. If you like, make a cream sauce with cream of mushroom soup to pour over it as it bakes.

Ingredients

• 1 chicken, cut up into pieces
• Salt and pepper
• Butter
• Hot water

Method

1. Cut up chicken into pieces. Salt and pepper.
2. Brown in frying pan with butter, turning often, for about 45-60 minutes.
3. Add a little hot water and continue frying, adding water a little at a time, for about 1/2 to 3/4 hours, turning frequently.
4. Cover and continue to add water to the pan until chicken starts to fall apart.

Ingredients

• 1 small chicken, roasted, taken off bones, skin removed, cut into small pieces (yields about 3-4 cups)
• 1/2 lb thinly sliced mushrooms
• 1 whole onion (medium-large), chopped
• 1 Tbsp oil or margarine
• 3 Tbsp flour
• 1 chicken bouillon cube dissolved in 1 cup hot water
• 1 tsp salt
• 1 1/2 tsp curry powder (add more for taste as desired)
• 1 cup finely chopped apple or pear (or combination of both)
• 1/4 cup chopped parsley
• 3/4 cup skimmed milk

Method

1. In a large skillet, saute chicken, mushrooms and onions until mushrooms and onions are slightly cooked.
2. Stir in flour, water and dissolved bouillon cube, salt and curry powder.
3. Add apples and parsley, then pour in milk. (The milk will turn slightly yellow because of the curry powder; the more powder, the more yellowish.)
4. Simmer, stirring constantly, 3-5 minutes. Apples should be crisp-tender.
5. Serve over rice.

Ingredients

• Chicken cutlets
• Flour, salt & pepper (for coating)
• 1 or 2 shakes of garlic powder
• 1/2 stick butter
• 1 Tbsp oil
• Mushrooms
• about 1 cup Marsala wine

Method

1. Wash chicken cutlets.
2. Coat with flour, salt & pepper, and 1 or 2 shakes of garlic powder.
3. Melt 1/2 stick butter and 1 Tbsp oil in a fry pan.
4. Brown chicken and mushrooms.
5. Add liquid and about 1 cup Marsala wine.
6. Cover and cook about 1 hour. Add more wine if desired.

Ingredients

• Chicken cutlets
• About 1/2 - 1 cup flour
• Salt & pepper
• 1 or 2 shakes garlic powder
• 1/2 stick butter
• 1 Tbsp oil
• Mushrooms (with their liquid)
• About 1 cup Marsala wine

Method

1. Wash chicken cutlets.
2. Coat with flour (put about 1/2 - 1 cup flour in a plastic bag and shake the chicken 1 piece at a time).
3. Season with salt & pepper and 1 or 2 shakes of garlic powder.
4. Melt 1/2 stick butter plus 1 Tbsp oil in a fry pan.
5. Brown chicken 3-4 minutes, then add mushrooms and the liquid from the mushrooms.
6. Add about 1 cup Marsala wine.
7. Cover and cook until chicken is tender, about 1 hour. Scrape the liquid from the bottom so the flour doesn't stick. The liquid will thicken as it cooks; add more wine if needed.

Ingredients

• 2 cups shredded cheddar cheese, divided in 1/2
• 1 bag frozen broccoli, cauliflower & carrot medley, thawed, drained, and chopped
• 1 small chicken, shredded, about 1 1/2 cups
• 1 can cream of chicken soup
• 1 can Durkee french fried onion rings, divided in 1/2
• 1 Pillsbury Ready-to-Bake pie crust

Method

1. Preheat oven to 375°.
2. In an 8x8 square glass baking dish, combine 1 cup shredded cheese, shredded chicken, chopped vegetables, and 1/2 can onion rings.
3. Pour soup over mixture and mix until blended.
4. Cover with pie crust and crimp edges.
5. Bake for approximately 30 minutes until crust is light brown and cheese bubbles.
6. Remove from oven and sprinkle top of crust with cheese and onion rings.
7. Return to oven until cheese is melted, about 3-4 minutes.

Ingredients

• Chicken wings
• Salt
• Pepper
• Italian dressing

Method

1. Wash wings.
2. Cut off tips and put on cookie sheet.
3. Add salt, pepper, and Italian dressing.
4. Put in refrigerator for 1 hour or longer.
5. Cook in 350° oven for 30-45 min, until brown and tender.

Ingredients

• 1 med eggplant
• 1 med onion
• 2 med tomatoes
• 2 Tbsp olive oil
• 1 chicken, cut up
• 1 clove garlic, minced
• 1 Tbsp red wine vinegar
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp oregano
• 1/4 tsp basil

Method

1. Cut eggplant into 1/2 inch slices, then cut slices crosswise into inch pieces. This should be about 5 cups.
2. Cut onion into very thin slices, about 1 cup. Cut tomatoes into 1 inch pieces, about 1 1/2 cups.
3. Heat oil and brown chicken on each side about 5 min. Take out chicken.
4. Add onions, garlic, and eggplant to skillet. Cook, stirring, and add tomatoes. Stir.
5. Add vinegar, wine, and broth and bring to a boil.
6. Add rest of ingredients. Add chicken.
7. Cover and cook about 20 or until chicken is done.

Ingredients

• 1 chicken, 3 lbs, cut into quarters
• Salt to taste
• Freshly ground pepper to taste
• 2 small eggplants, about 1 1/4 lbs. total
• 1 large onion, about 1/2 pound, peeled
• 2 small tomatoes, about 1/2 lb. total
• 2 Tbsp olive oil
• 1 Tbsp finely minced garlic
• 1/4 cup red-wine vinegar
• 1/2 cup dry red wine
• 1/2 cup dry white wine
• 1/3 cup fresh or canned chicken broth
• 1 bay leaf
• 1/4 tsp dried thyme
• 1/4 tsp dried hot red pepper flakes
• Finely chopped parsley for garnish

Method

1. Sprinkle chicken pieces with salt and pepper.
2. Trim ends off eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long pieces. Cut [recipe continues; method is cut off on the card]

Ingredients

• 3 cups Chinese cabbage, shredded
• 2 cups sliced celery
• 2 medium onions, sliced
• 3 Tbsp cooking oil
• 3 1/2 cups (1 16 oz. can) bean sprouts, undrained
• 1/2 cup water chestnuts (sliced)
• 2 chicken bouillon cubes
• 3 Tbsp soy sauce
• 1 cup cooked chicken (or pork) cut into strips
• 1 tsp cornstarch
• 1/4 cup water

Method

1. In a large skillet, saute cabbage, celery, and onions in oil for 8 to 10 minutes.
2. Add the next 5 ingredients and bring to a boil.
3. Blend cornstarch with water and stir into the chicken mixture; cook until clear and thickened.
4. Makes 4 servings.

Ingredients

• 1/2 cup diced salt pork
• 2 Tbsp butter or margarine
• 1 - 3 1/2 lb. broiler-fryer, quartered
• 1/4 tsp salt
• 1/8 tsp pepper
• 8 small white onions
• 12 small whole mushrooms
• 2 cups white or red wine
• 1/2 cup scallions, chopped
• 1 clove garlic, minced
• few parsley sprigs
• 1 1/2 bay leaves
• 1/2 tsp dried thyme
• 1 Tbsp flour

Method

1. In a Dutch oven, cook the salt pork in boiling water to cover for 5 minutes. Drain (be sure to drain).
2. Dry on a paper towel. Return the pork to the Dutch oven and add the butter. Saute until the pork is brown and crispy. Remove the pork and reserve.
3. Saute the chicken in the remaining fat until golden on all sides. Remove and sprinkle with the salt and pepper. Saute the onions and mushrooms. Remove and reserve also.
4. Pour off all but 2 Tbsp fat from the Dutch oven. Add the flour and blend until smooth.
5. Add the wine, onions, scallions, garlic, parsley, bay leaf, and thyme. Blend.
6. Add the chicken and cover. Bake at 400 degrees for 45-60 minutes, until fork tender.
7. About 10 minutes before cooking is complete, add the mushrooms.
8. Garnish with diced pork if desired.

Ingredients

• 5 lbs chicken wings - cut off tips and break in half
• 1 small bottle soy sauce
• 1/4 cup oil
• 1 tsp garlic powder
• 1 shot vodka

Method

1. Mix in a bowl - add chicken - mix well.
2. Bake at 350° for 1 hr.
3. Turn every 20 min.

Ingredients

• 1 chicken, cut up into pieces
• Salt and pepper
• Butter
• Hot water

Method

1. Cut up chicken into pieces.
2. Salt and pepper the chicken.
3. Brown in a frying pan with butter, turning often, for about 45-60 minutes.
4. Add a little hot water and continue frying.
5. Keep adding water, a little at a time, for about 1/2 to 3/4 hour, turning frequently; cover.
6. Continue to add water and fry until the chicken starts to fall apart.

Ingredients

• Pigs feet
• Water (to cover)
• Salt
• Onion
• Pepper
• Bay leaf
• Cabbage, shredded

Method

1. Wash the pigs feet.
2. Cover with water.
3. Add salt, onion, pepper, and bay leaf.
4. Add shredded cabbage.
5. Cook the meat about 1 1/2 hours.

Ingredients

• 1 lb. lean pork, ground
• 1 onion, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp ground nutmeg
• 1/8 tsp ground mace
• 2 tsp cornstarch
• 1 cup water
• Pastry for 2 crust 8" pie, unbaked

Method

1. Combine all ingredients except pastry. Blend thoroughly.
2. Simmer, covered, for 30 minutes, stirring frequently.
3. Roll out pastry and use half to line an ungreased 8" pie pan.
4. Pour meat mixture into pan. Cover pie with remaining pastry and seal edge with water.
5. Prick with fork to allow steam to escape during baking.
6. Bake in preheated hot oven (425°) for 10 min. Reduce heat to 350° and bake for 35 min. longer, or until top is brown.

Ingredients

• Sausage
• Oil
• Peppers
• Salt
• Pepper
• Onion powder, a few shakes
• Garlic powder, a few shakes
• About 1/2 cup water

Method

1. Cut sausage into bite sized pieces.
2. Brown in oil.
3. Pour off grease.
4. Add peppers, salt & pepper, a few shakes of onion powder & garlic powder.
5. Add about 1/2 cup water.
6. Cover & steam until cooked, about 1/2 - 3/4 hour.

Ingredients

• Sausage
• Peppers
• Salt
• Pepper
• A few shakes of onion powder
• A few shakes of garlic powder
• Oil (for browning)
• About 1/2 cup water

Method

1. Cut sausage into bite sized pieces.
2. Brown in oil.
3. Pour off grease.
4. Add peppers, salt, pepper, a few shakes of onion powder and garlic powder.
5. Add about 1/2 cup water.
6. Cover and steam until cooked, about 1/2 - 3/4 hour.

Ingredients

• Peppers
• About 1/2 cup rice
• 1/2 lb or more hamburg (ground beef)
• Salt and pepper to taste
• A little celery, if desired
• A little onion, if desired
• 1 can tomatoes
• Water

Method

1. Wash peppers and cut off the tops.
2. Stuff with rice, about 1/2 cup, and 1/2 lb or more hamburg.
3. Add salt and pepper to taste, a little celery if desired, and a little onion.
4. Pour 1 can tomatoes over the tops, pouring the entire contents over, then add water until covered.
5. Boil slowly 2 hours, until soft.

Ingredients

• Bluefish
• Salt
• Pepper
• Butter
• 3-4 slices bread (for dressing)
• Hot milk with water
• Poultry seasoning, 3 pinches
• Celery
• Tiny bit of onion

Method

1. Wash fish and dry it.
2. Put fish in foil; season with salt, pepper, and butter.
3. Make the dressing: toast 3-4 slices of bread.
4. Add hot milk with water.
5. Season with salt, pepper, and poultry seasoning (3 pinches).
6. Add celery and a tiny bit of onion.
7. Put dressing on top of the fish.
8. Seal with foil.
9. Bake 30-45 minutes, until done.

Ingredients

• Shelled shrimp
• Stuffing: Ritz crackers
• Butter
• Apple sauce
• Crab meat or imitation crab meat (if you like)

Method

1. Place stuffing on top of the shelled shrimp.
2. Bake in oven about 1/2 hour.

Ingredients

• 1/4 pound salt pork
• 1 large onion
• 2 large potatoes
• 1 pt shucked quahogs, ground fine
• 2 Tbsp cornstarch
• 1 Tbsp butter
• Pie crust or flaky biscuits

Method

1. Shred or dice onion and saute with salt pork until golden.
2. Add diced, cooked potatoes, ground quahogs and juice from quahogs. Bring to a boil, thicken with cornstarch mixed with a little water.
3. Add butter, pour into 8" square casserole dish.
4. Cover with pie crust, seal edges, and cut 2 or 3 slits to allow steam to escape.
5. Bake just until crust is golden, about 15 minutes.

Ingredients

• 8-9 pieces of flounder - if small allow 2 per person
• 1 stick of butter, melted
• about 1 stack of Ritz crackers, crushed
• 1/4 lb crab meat
• 1 can Crosse & Blackwell Lobster Bisque

Method

1. Melt butter, add enough crushed Ritz crackers to form a paste, then add crab meat.
2. Put a teaspoonful of the mixture on a piece of flounder and roll up.
3. Put the rolls seam side down in a baking dish.
4. Pour lobster bisque over the top.
5. Cover with foil and cook at 350° for about 30-45 minutes.

Ingredients

• 6 bread slices
• 1/2 lb. thinly sliced cheese
• 2 eggs
• 1 cup milk
• 1/2 tsp salt
• pepper
• butter

Method

1. Place 2 bread slices in greased baking dish; top with 1/2 of the cheese. Repeat.
2. Top with remaining bread.
3. Beat eggs; add milk, salt and pepper; pour into baking dish.
4. Dot with butter.
5. Bake at 350° for 30 minutes. Serves 4-6.

Ingredients

• 1 cup cooked diced string beans - canned
• 1 cup cooked peas
• 1 cup cooked diced carrots
• 1 cup chopped radishes
• 1 cup chopped green onions
• 6 1/2 oz. can tuna, drained and flaked (optional)
• 3 cups cooked rice
• 4 to 5 Tbsp Italian dressing (creamy)
• 6 or 7 hard-cooked eggs
• 8 oz. soft cream cheese
• 1/2 cup real mayonnaise
• salt & pepper to taste

Method

1. In salad bowl, combine vegetables, tuna, rice, and salad dressing.
2. Cut eggs in half. Remove yolks and mash with cheese and mayonnaise. Season with salt & pepper.
3. Fill egg whites with yolk mixture and place around edge of bowl.
4. Garnish with greens. Chill.

Ingredients

• Mushrooms
• 1 part vinegar
• 1 1/2 parts water
• Salt
• A little sugar
• Diced onion or scallions
• Garlic powder
• Italian dressing
• Oil (to moisten)

Method

1. Boil mushrooms in 1 part vinegar and 1 1/2 parts water, salt and a little sugar about 5-10 minutes.
2. Drain.
3. Slice mushrooms and add diced onion or scallions.
4. Add garlic powder, Italian dressing and oil to moisten.
5. Stir well.
6. Chill.

Ingredients

• Sweet potatoes
• Shredded cheese
• Bacon bits
• Butter
• Salt & pepper
• Extra cheese, for topping

Method

1. Bake in a glass dish for about 1 hour, until soft.
2. Peel off tops and discard.
3. Scoop out inside, mix with shredded cheese, bacon bits and butter. Add salt & pepper - mash & whip together when hot.
4. Fill potato skins and reheat.
5. For the last 5 minutes, add cheese on top.

Ingredients

• 1 Tbsp chopped onion
• 1 Tbsp fat
• 1/2 cup catsup
• 2 Tbsp vinegar
• 1/2 cup water
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 2 tsp sugar
• 1 Tbsp prepared mustard
• 1/4 tsp salt
• 1 tsp Worcestershire sauce

Method

1. Cook onion in fat over low heat until soft but not brown.
2. Add remaining ingredients. Mix thoroughly.
3. Bring to boiling point, lower heat, and simmer 10 min.

Ingredients

• 4 qt (plus a few more) tomatoes, mashed with a potato masher
• 2 cans tomato paste
• garlic, diced and fried (not browned) - about 7 cloves
• a lot of salt
• sugar
• sweet basil (shake-shake)
• Italian seasoning (shake-shake)

Method

1. Mash the tomatoes (4 quarts plus a few more) with a potato masher.
2. Dice the garlic (about 7 cloves) and fry it - do not let it brown.
3. Combine the mashed tomatoes, garlic, and 2 cans of tomato paste.
4. Season with a lot of salt, sugar, sweet basil (a shake or two), and Italian seasoning (a shake or two).

Ingredients

• 3 lbs. cabbage
• 1 green pepper
• 2 medium onions
• 1 cup sugar
• 1 cup oil
• 1 cup cider vinegar
• 2 tsp celery seed
• 1 Tbsp salt

Method

1. Chop cabbage, pepper, and onion, add sugar.
2. Mix in a sauce pan and bring to a boil: oil, vinegar, celery seed, and salt.
3. Pour over cabbage mixture.
4. Takes 3 or 4 days to pickle.

Ingredients

• 4 qts cucumbers (sliced)
• 1/2 cup salt
• 8 onions, sliced (Ann uses 4)
• 2 peppers, cut in strips
• 4 cups sugar (generous)
• 1/2 tsp turmeric
• 1/2 tsp ground cloves
• 3 1/2 tsp mustard seed
• 4 1/2 cup white vinegar

Method

1. Sprinkle salt over sliced vegetables in layers. Make a hole in the center and add 1 or 2 trays ice cubes - enough to fill the hole - chill in refrigerator 3-4 hours or longer.
2. Drain vegetables very thoroughly.
3. Combine all other ingredients. Bring to a boil but stir to prevent scorching.
4. Add vegetables and heat to scalding. Do not allow to boil.
5. Pack in hot jars and process in hot water bath 5-10 minutes. Makes 5-6 pt.
6. Add more cucumbers and salt if desired.

Ingredients

• Cucumbers, medium sized and sliced - 4 quarts
• Onions, sliced - 1 1/2 cups
• Garlic cloves (may be omitted if desired) - 2 large
• Peppers - 1 qt.
• Salt, pickling or pure salt - 1/3 cup
• Ice, crushed or cubes (2 trays) - 2 quarts
• Sugar - 4 cups
• Turmeric - 1 1/2 tsp
• Celery Seed - 1 1/2 tsp
• Mustard Seed - 2 Tbsp
• Vinegar, white (4-6% acidity) - 3 cups

Method

1. Wash cucumbers thoroughly and drain. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends.
2. Add onions and garlic. Add salt and mix thoroughly.
3. Cover with crushed ice or ice cubes; let stand 3 hours.
4. Drain thoroughly; remove garlic cloves.
5. Combine sugar, spices and vinegar; heat to boiling. Add drained cucumber and onion slices and heat 5 minutes.
6. Pack hot pickles loosely into clean, hot pint jars to 1/2 inch of top. Adjust jar lids.
7. Process in boiling water 5 minutes (start to count processing time as soon as water in canner returns to boiling). Jars are put into boiling water.
8. Remove jars and complete seals if necessary. Sit jars upright to cool.

Ingredients

• 1 dozen red peppers
• 1 dozen green peppers
• 1 dozen onions
• 3 cups vinegar
• 3 Tbsp salt
• 4 Tbsp mustard seed
• celery seed (double recipe)
• 2 cups sugar
• 1 Tbsp allspice, cinnamon, cloves
• 1 tsp cayenne pepper or 2 hot peppers

Method

1. Grind pepper and onion. Pour boiling water over them and let stand about 5 minutes.
2. Pour off and add vinegar, salt, mustard seed, celery seed, and sugar.
3. Cook about 1 hour or until peppers are well done.
4. Add spices and cook about 1/2 hour more.
5. Fill sterilized jars to overflowing and seal.

Ingredients

• Beets - 3 qts, about 15 medium beets / 10 large, cooked & peeled
• 2 cups sugar (add a little more)
• 3 cups white vinegar
• 1 cup water
• 1 tsp whole allspice
• 1 tsp whole cloves
• 1 stick cinnamon, 2" long
• 1 bay leaf
• 1 1/2 tsp salt

Method

1. Pack beets in hot jars within 1/2" of top.
2. Combine sugar, water, vinegar, spices and salt in saucepan.
3. Boil and simmer 15 min. Remove bay leaf and cinnamon stick.
4. Pour over beets in jars. Seal at once.
5. Process 30 minutes for pints or quarts.
6. Taste liquid and maybe add water, about 1/2 cup.

Ingredients

• 6 large cucumbers, peeled
• 11 medium size onions
• 3 large sweet peppers - green
• 3 large sweet peppers - red
• 1/2 cup salt
• 1 pt. cider vinegar
• 3 Tbsp whole mixed spice in cheese cloth bag
• 1/2 pt. water
• 3-4 cups sugar (taste for sweetness)
• 2 Tbsp celery salt
• 1 tsp curry powder

Method

1. Slice very thin - peppers, onion and cucumbers; sprinkle with 1/2 cup salt. Add enough cold water to cover vegetables. Let stand overnight.
2. Drain thoroughly.
3. Add vinegar, mixed spices, water, sugar and celery salt. Boil 10 minutes.
4. Add curry powder just before removing from heat.
5. Pack into sterilized jars; seal at once. Process 5 minutes to seal.

Ingredients

• To remaining batch add:
• 3/4 cup oil
• 1 cup sugar
• 3 eggs
• 1 1/4 tsp baking powder
• 2 cups flour
• 1/2 tsp salt
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp baking soda

Method

1. Don't use a metal spoon.
2. Don't refrigerate.
3. Transfer to a large container.
4. Day 1 - Don't do anything the day you receive the starter.
5. Day 2, 3, 4 - Stir with a wooden spoon.
6. Day 5 - Add 1 cup flour, 1 cup sugar, and 1 cup milk & stir.
7. Day 6, 7, 8, 9 - Stir with a wooden spoon.
8. Day 10 - Add 1 cup flour, 1 cup sugar, and 1 cup milk & stir.
9. Then pour into 3 containers, 1 cup each, and give to 3 friends with these instructions.
10. Add nuts, raisins, and/or apples (or other fruit). Pour into 2 greased & sugared loaf pans.
11. Bake 30-40 minutes or until done at 350°.

Ingredients

• 1 1/2 cups applesauce
• 1 1/2 tsp baking soda
• 1/2 cup (1 stick) butter, room temperature
• 1 egg, beaten to blend
• 1 cup sugar
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp clove
• 2 cups flour
• 1 cup raisins

Method

1. Preheat oven to 350°. Grease 5x9 loaf pan.
2. Combine applesauce and baking soda in small bowl.
3. Cream butter and sugar in large bowl.
4. Stir in egg, cinnamon, salt and clove.
5. Blend in applesauce mixture.
6. Mix in flour and raisins.
7. Pour into prepared pan.
8. Bake about 1 hr. & 10 mins. or until tester inserted in center comes out clean.

Ingredients

• 1 1/2 cup applesauce
• 1 tsp cinnamon
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup (1 stick) butter, room temperature
• 1/4 tsp clove
• 2 cup flour
• 1 egg, beaten to blend
• 1 cup raisins
• 1 cup sugar

Method

1. Preheat oven to 350°. Grease 5x9 loaf pan.
2. Combine applesauce and baking soda in small bowl.
3. Cream butter and sugar in large bowl.
4. Stir in egg, cinnamon, salt and clove.
5. Blend in applesauce mixture.
6. Mix in flour and raisins.
7. Pour into prepared pan.
8. Bake about 1 hr. and 10 min or until tester inserted in center comes out clean.

Ingredients

• 2 whole eggs
• 2 sugar spoonfuls
• 1 pinch salt
• 1 pitcher milk (brown pitcher)
• 4 heaping Tbsp flour

Method

1. Mix so it is not lumpy.
2. Add 1/2 to one third more milk.

Ingredients

• 1/2 cup shortening* (solid butter, margarine or 50-50 blend)
• 1 cup sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 tsp salt
• 2 tsps baking powder
• 2 cups all-purpose flour
• 1/2 cup milk
• 1 pint blueberries
• Sugar for top

Method

1. Heat oven to 450°. Clean and rinse berries.
2. Grease and flour muffin pans or use paper cups.
3. Beat shortening with sugar and vanilla until well mixed. Beat in eggs.
4. Mix dry ingredients and mix alternately with the milk.
5. Fold in berries. Batter will be very heavy.
6. Grease top of pans, as muffins will peak and cause a mushroom effect on top.
7. Fill muffin cups to top.
8. Sprinkle tops with sugar before baking.
9. Bake at 450° for 5 mins, then lower heat to 375° and bake an additional 30 to 35 mins, until golden brown.

Ingredients

• 3 cups flour
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1/4 cup pineapple or orange juice
• 2 1/2 tsp vanilla
• 3 tsp baking powder
• 1 tsp salt
• 4 or 5 large apples - peeled & cored
• 5 Tbsp sugar (for apple mixture)
• 2 tsp cinnamon (for apple mixture)

Method

1. Beat the flour, sugar, vegetable oil, eggs, juice, vanilla, baking powder, and salt until smooth.
2. Have ready 4 or 5 large apples, peeled and cored. Cut the apples in small pieces, add 5 Tbsp sugar and 2 tsp cinnamon, and mix together.
3. Pour 1/2 of the batter into a 10" greased tube pan, then arrange 1/2 of the apple mixture over it.
4. Pour the rest of the batter and add the rest of the apples on top.
5. Bake at 350° for 1 hour 10 min. or until done.

Ingredients

• 1 1/2 cup sugar
• 2 cup flour
• 2/3 cup shortening (use a 1/3 and 1/3)
• 2 tsp baking powder
• 2 egg yolks
• 1 cup milk
• 1 tsp salt
• 2 egg whites
• 1 package frozen blueberries

Method

1. Grease a 9x13 pan.
2. Sprinkle flour and sugar in bowl. Add shortening and work in with a pastry blender. Set 3/4 of a cup aside for topping.
3. Add baking powder, salt, egg yolks and milk to the crumb mixture; blend.
4. Beat egg whites until stiff, fold into batter, and pour into pan.
5. Place fruit on the batter. Sprinkle the reserved crumb mixture on top.
6. Bake at 350 degrees for 40-50 minutes.

Ingredients

• 1 1/2 cups oil (mix together)
• 2 cups sugar
• 4 egg yolks
• 4 Tbsp warm water
• 1 1/2 tsp cinnamon
• 2 1/2 cups flour
• 1 1/2 cups carrots
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 4 egg whites
• Frosting:
• 1/2 stick butter
• 3 ounce cream cheese
• Box confectioners' sugar (conf sugar)
• 1/2 cup nuts
• 1 tsp vanilla

Method

1. Mix together the oil, sugar, egg yolks, warm water, cinnamon, flour, carrots, baking soda, and salt.
2. Beat the 4 egg whites until stiff and fold into all of the above.
3. Bake at 350° for 1 hour.
4. For the frosting, combine the butter, cream cheese, box of confectioners' sugar, nuts, and vanilla.

Ingredients

• 1 1/2 cups graham cracker crumbs (1 pack = 2 cups of Graham crackers)
• 1/4 cup butter (melted)
• 1/4 cup sugar
• Filling:
• 3 8 oz package cream cheese
• 1 cup sugar
• 4 eggs
• 2 teaspoons vanilla
• Sour Cream Topping:
• 1 pint sour cream
• 3 teaspoons sugar
• 2 teaspoons vanilla

Method

1. For the crust: combine the graham cracker crumbs, melted butter, and sugar. This amount is just for the bottom; use double for sides and bottom.
2. For the filling, use an electric mixer. Cream the cream cheese and sugar together, add the vanilla, then add the eggs one at a time, mixing well.
3. Pour into the shell and bake at 350° for 60 minutes. Remove from oven and cool for 10 minutes.
4. For the sour cream topping, combine the sour cream, sugar, and vanilla. Add this to the top of the mixture, which was cooled for 10 minutes, spreading it over the top. Bake 10 minutes more.
5. When cooled, pour fruit topping over all.

Ingredients

• 1/4 lb. butter
• 1 1/2 cup sugar
• 4 eggs
• 2 1/2 cups flour
• 1/2 cup milk
• 2 tsp vanilla
• 1 good tsp baking powder
• Crumbs: butter, flour, sugar
• Apples and sugar

Method

1. Cream the butter and sugar.
2. Add the eggs, flour, and milk, beating with a wooden spoon. Add the vanilla and baking powder.
3. Top with apples and sugar.
4. Sprinkle with the crumb mixture of butter, flour, and sugar.
5. Bake at 350° for about 40-50 min.

Ingredients

• Graham Crust:
• 1 cup graham cracker crumbs
• 2 Tbsp sugar
• 1/4 cup melted butter
• Cheesecake:
• 3 packages (8 oz. each) softened cream cheese
• 3/4 cup sugar
• 1/2 cup sour cream
• 2 1/2 tsp vanilla
• 3 Tbsp flour
• 3 eggs
• 1/4 cup Hershey's Cocoa
• 1/4 cup sugar
• 1 Tbsp vegetable oil

Method

1. For the graham crust: Combine all crust ingredients and press onto bottom and 1/2 inch up the side of a 9-inch spring-form pan. Bake at 350° for 8-10 minutes. Cool.
2. Prepare graham crust and set aside.
3. Combine cream cheese, 3/4 cup sugar, sour cream, and 2 tsp vanilla and beat on medium speed of mixer until smooth.
4. Add flour, one Tbsp at a time, until well-blended. Add eggs and beat well. Set this mixture aside.
5. In a separate bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 tsp vanilla, and 1 1/2 cups of the cream cheese mixture. Mix until well-blended.
6. Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top. Gently swirl with a knife to marble.
7. Bake at 450° for 10 minutes; without opening the oven door, decrease temperature to 250° and bake for 30 minutes more.
8. Turn off oven and let cake remain in oven for 30 minutes without opening the door.
9. Remove from oven, loosen cake from pan. Cool completely. Serve chilled.

Ingredients

• 3 egg yolks, beaten well
• 2/3 cup cold water
• 1 1/4 cup sugar - add gradually
• 1 1/2 cup flour - sift 3 times
• 1 good tsp baking powder
• 3 egg whites, beaten stiff
• 1 tsp vanilla
• 1 tsp vinegar

Method

1. Beat the egg yolks, cold water, and sugar together until foamy, adding the sugar gradually.
2. Sift the flour 3 times, then add it along with the baking powder.
3. Fold in the stiffly beaten egg whites, vanilla, and vinegar. Beat 6 minutes.
4. Bake 50 - 60 minutes at 350° oven.

Ingredients

• 3 egg yolks, beaten well
• 2/3 cup cold water
• 1 1/4 cup sugar
• 1 1/2 cup cake flour, sifted 3 times
• 1 good tsp baking powder
• 3 egg whites, beaten stiff
• 1 tsp vanilla
• 1 tsp vinegar

Method

1. Beat the egg yolks and cold water together until foamy.
2. Add the sugar gradually and beat 6 minutes.
3. Sift the cake flour 3 times, then add the baking powder.
4. Fold in the stiffly beaten egg whites.
5. Add the vanilla and vinegar.
6. Pour into a tube pan and bake 50-60 minutes at 350°.

Ingredients

• 1 package yellow cake mix
• 1 package pistachio instant pudding
• 4 eggs
• 1/2 cup oil
• 1/2 pt. sour cream
• 6 oz. chocolate bits (chocolate chips)

Method

1. Mix all five ingredients.
2. Beat 5 minutes, then fold in chocolate bits.
3. Bake in a tube pan at 350° for 50 min.

Ingredients

• 1 cup seedless raisins
• 1 cup water
• 1/2 cup salad oil (or shortening)
• 1 cup sugar
• 1 slightly beaten egg
• 1 3/4 cups sifted flour
• 1/4 tsp salt
• 1 tsp soda, cinnamon, nutmeg, allspice
• 1/2 tsp cloves
• 1/2 cup chopped walnuts

Method

1. Combine raisins and water; bring to a boil in saucepan. Remove from heat.
2. Stir in salad oil. Cool to lukewarm.
3. Stir in sugar and egg.
4. Sift together dry ingredients. Beat into raisin mixture.
5. Stir in nuts.
6. Pour into greased 13 x 9 pan.
7. Bake at 350° for 20 minutes or until done.
8. Dust with confectioners' sugar when cool.

Ingredients

• 1 (1 pound 2 1/2 ounce) package German chocolate cake mix
• 1/2 cup butter or margarine, softened
• 1 1/2 cups water
• 1/2 cup oil
• 1 (14 oz) can sweetened condensed milk
• Chopped pecans
• 1 (1 pound) package caramels
• Frosting

Method

1. Combine chocolate cake mix, butter, water, oil and 1/2 can of sweetened condensed milk in mixing bowl. Mix well.
2. Pour half of batter into greased and floured 13 by 9 inch baking dish. Bake at 350° 20-25 min.
3. Melt and mix together caramels and remaining condensed milk over low heat until smooth.
4. Spread over warm baked cake layer. Sprinkle generously with chopped pecans.
5. Cover with remaining cake batter. Return to oven and bake 25-35 minutes longer or until cake tests done.
6. Cool. Spread with German Chocolate frosting from cake mix package.

Ingredients

• 1 jar cream, whipped
• 1 egg, separated
• 4 Tbsp chocolate syrup
• pinch of salt
• 1/2 tsp vanilla
• sugar, if needed
• 1 small sponge cake, split into 2 layers

Method

1. Beat the egg whites and add to the whipped cream; fold in.
2. Beat the egg yolks, add 4 Tbsp chocolate syrup, a pinch of salt, and 1/2 tsp vanilla.
3. Fold into the mixture. Add sugar if needed.
4. Split the small sponge cake into 2 layers.
5. Spread the mixture on the cake and sides.
6. Refrigerate 3 hours.

Ingredients

• 2 1/2 cups Flour
• 3 Eggs
• 2 cups Sugar (1 cup light Brown + 1 cup Granulated)
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• 2 Tbsp Water
• Pinch of Salt
• 3/4 cup Oil
• 3 cups Slivered Almonds

Method

1. Bake at 350° for 20 minutes. Sift dry ingredients.
2. Add liquid ingredients to dry ingredients.
3. Roll into bars and place onto a cookie sheet. Flatten a little.
4. Bake at 350° for about 20 minutes.
5. Cut cookies at an angle. (Do not bake again.)

Ingredients

• 1 - 3 oz package cream cheese
• 1/2 cup butter or margarine (I use butter)
• 1 cup flour
• 1 egg
• 1/2 cup brown sugar (sifted)
• 1/2 can Solo Apricot Filling
• 1/2 cup chopped nuts

Method

1. Blend cream cheese and butter or margarine into flour with a pastry blender.
2. Form into 24 1" balls. Line miniature muffin pans with balls of dough and shape into crusts.
3. For filling, combine egg, brown sugar, Solo apricot filling, and nuts.
4. Spoon into individual crusts and bake at 350° for 20 minutes.
5. Cool in pan.

Ingredients

• 6 eggs
• 1 cup oil
• 1 cup sugar
• 1 Tbsp lemon rind
• 1 Tbsp vanilla
• 1 1/2 Tbsp baking powder
• About 5 cups flour (add more if sticky)

Method

1. Roll into a bar about 12" long.
2. Place on a cookie sheet and flatten down a little.
3. Bake at 400° for 10-15 minutes.
4. Cut cookies on an angle.
5. Bake again on the cookie sheet a few more minutes until slightly brown.

Ingredients

• 2 cups flour
• 1 cup butter
• 4 Tbsp sugar
• 1 cup walnuts
• 2 tsp water
• 2 tsp rum (or rum extract)

Method

1. Roll into 1" balls.
2. Bake.
3. While still warm, roll in dry confectioners' sugar.

Ingredients

• 1 package Pillsbury Cherry Nut Quick Bread Mix
• 1/4 cup margarine or butter, softened
• 1 egg
• 1/2 cup coconut
• 1/3 cup chopped nuts
• 14 oz can sweetened condensed milk

Method

1. Heat oven to 375°. Generously grease and flour 13 x 9 inch pan.
2. In large bowl, combine quick bread mix, margarine and egg. Mix until crumbly.
3. Reserve 1 cup crumbs for topping. Press remaining into prepared pan.
4. To reserved crumbs add coconut, nuts and sweetened condensed milk; mix until blended.
5. Pour over crumbs in pan.
6. Bake at 375°F for 20 to 30 minutes until light golden brown.
7. Cool completely before cutting bars. Makes 36 bars.

Ingredients

• 1 Family size Brownie Mix
• 2 Tbsp Creme de Menthe
• 2 cups confectioners' sugar
• 1 stick margarine or butter
• 6 oz chocolate chips
• 6 Tbsp butter

Method

1. Bake the Family size Brownie Mix as directed.
2. Mix together 2 Tbsp Creme de Menthe, 2 cups confectioners' sugar, and 1 stick margarine or butter; cream together.
3. Spread the creme de menthe mixture on top of the cooled brownies. Let set until hardish.
4. Melt 6 oz chocolate chips and 6 Tbsp butter together. Let cool slightly and pour over the brownies.

Ingredients

• 2 eggs
• 3/4 cup sugar
• 1 Tbsp lemon juice
• 1/2 cup chopped nuts
• 1/4 tsp nutmeg
• 1 1/2 cups Jiffy mix
• 1 can (8 oz.) jellied cranberry sauce

Method

1. Beat together eggs, sugar, and lemon juice.
2. Stir in Jiffy mix.
3. Cut cranberry into 1/2" cubes and add gently into the batter mix.
4. Pour into a greased 9x10 pan. Bake in a 350° oven for 25 minutes.

Ingredients

• Crumb mixture (mix together):
• 2 cups rolled oats
• 2 cups flour
• 1/2 tsp baking soda
• 1 cup brown sugar
• 3/4 cup butter
• Filling:
• 1 lb package cut-up dates
• 1 cup brown sugar
• 2/3 cup water
• 1 tsp vanilla

Method

1. Heat filling ingredients together until sugar is dissolved and mixture is thick.
2. Put half the crumb mixture in bottom of a buttered 13" x 9" pan. Press down by hand.
3. Spread filling next.
4. Cover with rest of crumb mixture. Press lightly.
5. Bake at 350° for 1/2 hr.

Ingredients

• 1 package Pillsbury yellow cake mix
• 1 cup peanut butter
• 1/2 cup butter or margarine, melted
• 2 eggs
• Filling:
• 1 cup semi-sweet chocolate pieces
• 1 1/3 cups (14 oz. can) sweetened condensed milk
• 2 Tbsp butter or margarine
• 1 package vanilla frosting mix

Method

1. In large bowl combine cake mix, peanut butter, butter, and egg and beat by hand until dough holds together.
2. Press 2/3 of dough into bottom of ungreased 13 x 9" baking pan. Reserve remaining dough for topping.
3. In saucepan, combine chocolate pieces, milk, and butter; melt over low heat, stirring until smooth. Remove from heat.
4. Stir in frosting mix.
5. Spread filling over dough in pan. Crumble reserved dough over filling.
6. Bake at 350° for 20 to 25 min. Cool, cut into 36 bars.

Ingredients

• 2 egg whites, room temperature
• 1/8 teaspoon each: cream of tartar, salt
• 1/2 teaspoon vanilla extract
• 3/4 cup sugar
• 1 cup semisweet chocolate pieces
• 1 cup chopped walnuts
• 3 Tbsp crushed peppermint candy cane

Method

1. Place egg whites in small bowl of electric mixer and beat at high speed until foamy.
2. Add cream of tartar, salt; continue beating until soft peaks form.
3. Add sugar 1 Tbsp at a time, beating well after each addition.
4. When meringue is stiff and white, remove bowl from mixer.
5. Fold in vanilla, chocolate pieces, nuts, candy.
6. Drop by teaspoonfuls about 1 1/2" apart onto lightly greased cookie sheets.
7. Bake at 250° for 40 minutes.
8. Remove to wire cake racks to cool. Store in airtight container.

Ingredients

• 4 cups Flour
• 1 cup Sugar
• 1/2 tsp Salt
• 3 tsp Baking Powder
• 3 Eggs
• 1 cup Melted Shortening
• 1/2 cup Milk
• 3 tsp Lemon Extract

Method

1. Sift all dry ingredients together in bowl.
2. Make a "well" and add Eggs and lemon extract.
3. Mix Milk and Shortening together (so it doesn't "cook" eggs) and add to dry ingredients.
4. Mix all ingredients and knead with hands on pastry board until right texture.
5. Place dough under bowl and let rest for 5 Minutes.
6. Roll dough in long, thin rolls and twirl in circular motion till cookie is right size, then place on greased Cookie Sheet.
7. Bake at 375° for 10-12 Minutes.
8. Glaze with Confectioners Sugar and very little Milk glaze, and you may sprinkle with Non-Pareils.

Ingredients

• 2 egg whites
• 1 cup sugar
• 1/2 tsp vanilla
• 1 cup coconut
• 2 cups Rice Krispies
• 1/2 cup nut meat, chopped

Method

1. Beat egg whites till stiff.
2. Add sugar gradually, then add vanilla, coconut, Krispies, and nut meats.
3. Drop by teaspoon on greased and floured pan.
4. Cook until delicate brown at 325° oven for 10 min.

Ingredients

• 1 cup fat (shortening, butter, margarine)
• 2 cups brown sugar, packed
• 2 eggs
• 1 tsp salt
• 2 cups flour
• 2 cups rolled oats
• 1 cup raisins
• 1 tsp baking soda

Method

1. Mix fat, sugar and eggs.
2. Mix in baking soda, salt and flour.
3. Mix in rolled oats and raisins.
4. Drop dough by spoonfuls on baking pan. Leave room for cookies to spread.
5. Bake at 375° F. for 10 to 12 min.

Ingredients

• 3/4 cup margarine (softened)
• 1 cup packed brown sugar
• 1 1/2 cups flour
• 1 tsp salt (used 1/2 tsp)
• 1/2 tsp baking soda
• 1 1/2 cups old fashioned or quick oats, uncooked
• 10 oz jar red raspberry preserve (used 18 oz)

Method

1. Cream margarine and sugar until light and fluffy.
2. Add combined dry ingredients; mix well.
3. Press half of crumb mixture into greased or Pam-sprayed 13x9 baking pan.
4. Spread with preserve. Sprinkle with remaining crumb mixture.
5. Bake at 400° for 20-25 mins.
6. Cool; cut into squares.

Ingredients

• 1/2 cup soft shortening (part butter)
• 1 cup brown sugar (packed)
• 1 egg
• 1/2 tsp vanilla
• 1 3/4 cups sifted Gold Medal Flour
• 1/2 tsp soda (baking soda)
• 1/4 tsp salt

Method

1. Mix shortening, sugar, egg, and vanilla thoroughly.
2. Sift together flour, soda, and salt; stir in.
3. Form into a roll 2 1/2" across. Wrap in waxed paper. Chill until firm.
4. Heat oven to 400° (mod. hot). With a thin sharp knife, cut in thin slices 1/8" thick.
5. Place slices a little apart on an ungreased baking sheet.
6. Bake 8 to 10 min. until lightly browned.

Ingredients

• 1/2 cup butter or margarine
• 1 cup crushed graham crackers (1 package is 1 1/2 cup)
• 1 7 oz. package coconut
• 1 6 oz. package chocolate chips
• 1 6 oz. package butterscotch chips
• 1 cup nuts
• 1 can condensed milk

Method

1. Melt butter in 9x12 pan (we use 11x7).
2. Spread one layer of ingredients on top of another as they are listed.
3. Pour milk over all.
4. Pat mixture down.
5. Bake 25 mins at 350°.

Ingredients

• Crust:
• 1 cup flour
• 2 Tbsp confectioners' sugar
• 1/2 cup butter
• Filling:
• 2 eggs
• 1 cup brown sugar
• 2 Tbsp flour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1 cup walnuts
• 1/2 cup coconut
• Frosting:
• 2 Tbsp melted butter
• 1 1/2 tsp orange juice
• 1 1/4 cup confectioners' sugar

Method

1. Mix and pat the crust ingredients into a 9x9x2 pan. Bake at 350° for 10 minutes.
2. Remove and cool on a wire rack 5 minutes.
3. Pour the filling over the crust and bake 25 minutes, or until the top is firm.
4. Cool completely in pan.
5. For the frosting: beat 2 Tbsp melted butter with 1 1/2 tsp orange juice, then add to 1 1/4 cup confectioners' sugar.
6. Spread frosting over the cooled bars.

Ingredients

• 3/4 cup graham cracker crumbs
• 2 Tbsp melted butter
• 1 Tbsp sugar
• Filling:
• 1 - 8 oz package cream cheese
• 1 egg
• 1/2 cup sugar
• 1 tsp vanilla
• Prepared cherry pie filling, for topping

Method

1. Mix the graham cracker crumbs, melted butter, and sugar together and put the mixture into little cup cake papers to form the crusts.
2. Beat the cream cheese, egg, sugar, and vanilla together until smooth.
3. Spoon about 1 teaspoon full of filling onto each crust.
4. Bake at 350° for 10 minutes.
5. Spoon prepared cherry pie filling on top.

Ingredients

• 3/4 cups graham cracker crumbs
• 3 Tbsp melted butter
• 1 Tbsp sugar
• Filling:
• 1 - 8 oz. cream cheese
• 1 egg
• 1/3 cup sugar
• 1/2 tsp vanilla

Method

1. Mix the crust ingredients (graham cracker crumbs, melted butter, and sugar) together and put the mixture into cup cake papers (little ones).
2. Beat the filling ingredients (cream cheese, egg, sugar, and vanilla) until smooth.
3. Spoon about 1 tsp full onto each crust.
4. Bake at 350° for 10 minutes.
5. Spoon prepared cherry pie filling on top.
6. Chill.

Ingredients

• 3/4 cup graham cracker crumbs
• 2 Tbsp melted butter
• 1 Tbsp sugar
• 1 8 oz cream cheese
• 1 egg
• 1/2 tsp vanilla
• 1/2 cup sugar
• cherry pie filling

Method

1. Combine the graham cracker crumbs, melted butter, and 1 Tbsp sugar. Put about 1 tsp of the mixture into each small muffin tin to form crusts. Bake at 350° for 5 minutes.
2. Beat the cream cheese, egg, vanilla, and 1/2 cup sugar until smooth. Spoon about 1 tsp into each crust. Bake at 350° for 10 minutes.
3. Spread the tarts with cherry pie filling and chill.

Ingredients

• 3/4 cups graham cracker crumbs
• 2 Tbsp sugar
• Filling:
• 1 - 8 oz cream cheese
• 1 egg
• 1/3 cup sugar
• 1/2 tsp vanilla

Method

1. Mix the graham cracker crumbs and 2 Tbsp sugar together and put the mixture into cup cake papers (little ones), shaping it into crusts.
2. Combine the filling ingredients (cream cheese, egg, 1/3 cup sugar, vanilla) and beat until smooth.
3. Spoon about 1 tsp full of filling onto each crust.
4. Bake at 350° for 10 minutes.
5. Spoon prepared cherry pie filling on top.
6. Chill.

Ingredients

• 1 (8) oz cream cheese, softened
• 1 cup confectioner sugar (confectioners' sugar)
• 1/3 cup crunchy peanut butter
• 1/2 frozen non-dairy whipped topping
• 1 graham cracker crust or regular pie crust

Method

1. Mix together cheese, sugar and peanut butter until creamy.
2. Fold in whipped topping.
3. Pour into crust.
4. Sprinkle nuts on top (optional) and refrigerate several hours.

Ingredients

• 3 oz package cream cheese, softened
• 1/2 cup margarine, softened
• 1 cup sifted enriched flour
• 3/4 cup brown sugar
• 1 egg
• 1 Tbsp soft margarine
• 1 tsp vanilla
• dash salt
• 2/3 cup broken pecan pieces

Method

1. Combine soft cream cheese and margarine and blend. Stir in flour. Chill about 1 hour.
2. Shape into 2 dozen balls. Press into small muffin tins in the bottom and up the sides.
3. Beat egg, sugar, margarine, vanilla and salt until smooth.
4. Divide half the pecans among the pastry cups. Add egg mixture. Top with the rest of the pecans.
5. Bake at 325° for 25 min. until set. Cool.

Ingredients

• 3 oz package cream cheese, softened
• 1/2 cup margarine, softened
• 1 cup sifted enriched flour
• 3/4 cup brown sugar
• 1 egg
• 1 Tbsp soft margarine
• 1 tsp vanilla
• dash salt
• 2/3 cup broken pecan pieces

Method

1. Combine soft cream cheese and margarine and blend. Stir in flour. Chill about 1 hour.
2. Shape into 2 dozen balls. Press into small muffin tins (1 3/4" muffin cups), in the bottom and up the sides.
3. Beat egg, sugar, margarine, vanilla and salt until smooth.
4. Divide half the pecans among the pastry cups. Add egg mixture. Top with the rest of the pecans.
5. Bake at 325° for 25 minutes until set. Cool, then remove.

Method

1. Add cold water slowly (this is the danger point) until the dough is moist enough to stick together in a ball but not sticky. A little more water may be needed, depending on the type of flour used.
2. Put dough in refrigerator for an hour. This makes it easier to roll.
3. Put the dough on a lightly floured board or canvas. Roll out evenly to about 1/8" thickness. Put flour on rolling pin to prevent sticking.
4. Line a pie pan, patting pastry down firmly.
5. Roll a circle approx. 1" larger than pan to allow enough for edge.
6. If the crust is to be baked before filling, prick bottom and sides with a fork. Chill 10-15 min.
7. Bake 12-15 min - 450° oven.

Ingredients

• For 1-8" pie crust:
• 1 cup sifted flour
• 1/3 cup shortening
• 1/4 tsp salt
• 2-3 Tbsp cold water
• For 2-8" pie crust:
• 2 cups sifted flour
• 2/3 cup shortening
• 1/2 tsp salt
• about 4-5 Tbsp cold water
• For 1-9" pie crust:
• 1 1/4 cups sifted flour
• 6 Tbsp shortening
• 1/4 tsp salt
• about 4 Tbsp cold water
• For 2-9" pie crust:
• 2 1/4 cups sifted flour
• 3/4 cup shortening
• 3/4 tsp salt
• 5-6 Tbsp cold water

Method

1. Sift flour and salt into a mixing bowl.
2. Cut in the shortening until it resembles coarse cornmeal, using a pastry blender or 2 knives.

Ingredients

• 1 qt & 1 pt. strawberries
• 1 1/4 cup sugar
• 3 slightly heaping Tbsp cornstarch
• 1/4 cup water
• 3 Tbsp corn syrup
• 3 heaping Tbsp strawberry Jello

Method

1. Stem, wash, and drain strawberries; slice large ones and set aside.
2. Mix sugar and cornstarch, then add water.
3. Cook over medium heat until thick and clear.
4. Remove from heat and add corn syrup and Jello.
5. After cooled, stir in strawberries and turn into a baked 9" pie shell.
6. Cool and refrigerate until set.
7. Serve with heavy cream, or ice cream, or Cool Whip.

Ingredients

• 1/2 cup oleo (margarine) or butter, melted
• 2 cups graham crackers (crumbs)
• 2 eggs
• 2 cups powdered sugar
• 3/4 cup oleo (margarine), soft
• 1 tsp vanilla
• 1 - 20 oz can crushed pineapple (well drained)
• 4 med. bananas, sliced
• 9 oz dessert topping
• 1/2 cup chopped pecans
• 4 oz cherries

Method

1. Combine oleo and crumbs and pat into bottom of a 13 X 9 inch pan.
2. Beat eggs 4 minutes. Add powdered sugar, butter and vanilla and beat 5 minutes more.
3. Spread over crumbs and chill.
4. Spread pineapple and sliced bananas over the former, then topping, nuts and cherries.
5. Chill 6 hours.

Ingredients

• 2 cups vanilla wafers, crushed
• 1 stick margarine (melted)
• 2 sticks margarine
• 2 cups confectionery sugar (confectioners' sugar)
• 2 eggs
• 5 bananas, sliced
• 1 med. can pineapple, drained
• 1 large container Cool Whip
• some nuts, crushed
• cherries (for decoration)

Method

1. Crush two cups of vanilla wafers. Add 1 stick margarine (melted). Put at bottom of 13 X 9 pan.
2. Beat two sticks margarine and two cups confectionery sugar and two eggs. Beat 15 minutes. Put on top of crumbs.
3. Slice 5 bananas, put on top of cream mixture.
4. Drain a medium can of pineapples. Put on top of bananas.
5. Spread one large container of Cool Whip on pineapples.
6. Crush some nuts and top with cherries for decoration.

Ingredients

• 1 (12 oz) package chocolate bits
• 1 can condensed milk
• 1/2 to 1 cup nuts
• About 1 Tablespoon butter
• 1 teaspoon vanilla
• 2 Tbsp Marshmallow Fluff (optional)

Method

1. Melt chocolate, milk and butter in double boiler.
2. Add nuts and vanilla and cook till dissolved and smooth.
3. Drop by teaspoonful on waxed paper.
4. Let harden a few hours or so (not in refrigerator).

Ingredients

• 8 oz container of Cool Whip
• 8 oz package of cream cheese
• 1 can (16 oz) crushed pineapple
• Stella D'Oro Anginetti anisette cookies (1 package)

Method

1. Mix together the Cool Whip, cream cheese, and crushed pineapple (drain the juice from the pineapple first).
2. Slice each cookie in half and add the mixture.

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 2 Tbsp cocoa
• 1/2 cup milk
• 2 Tbsp melted shortening
• 1/2 cup chopped nuts
• 1 cup brown sugar
• 4 Tbsp cocoa
• 1 3/4 cup hot water

Method

1. Combine the first five ingredients in a mixing bowl.
2. Add the milk and melted shortening. Blend.
3. Add the nuts.
4. Spread in a 9-inch square pan.
5. Sprinkle with a mixture of the brown sugar and 4 Tbsp cocoa.
6. Pour the hot water over the entire batter.
7. Bake at 350 degrees for 45 minutes.
8. When done, invert onto a dessert plate; the pudding will now be on top.
9. Serve warm, with or without whipped cream.