My Favorite Recipes

Annette Nay, MS

Copyright © 1995

 

1 lb. ground beef 1 c. tomato sauce 1/2 c. uncooked rice 1 c. celery, diced 1t. salt 1 green pepper, diced 1/8 t. pepper

1 t. salt 2/3 c. tomato puree 1/2 t. dry mustard 2 T. shortening 1 T. sugar 1 large onion, diced 1/4 c. hot water

Combine ground beef, rice, salt, pepper, and tomato puree. Mix well. Form in to 8 balls. Heat pressure cooker, melt shortening and brown balls on all sides. Add onion, tomato sauce, celery, and green pepper. Combine salt, mustard, and sugar in hot water. Pour over meat balls. Close cover securely. Place Pressure Regulator on the vent pipe and cook 8 minutes with the Pressure Regulator rocking slowly. Cool cooler at once under cold water.

 

1 lb ground beef 1 T. butter or margarine 1/2 c. onion, diced 1/4 c. milk

3/4 c. soft bread crumbs (1 slice) 1 egg (optional) 1/4 c. oatmeal 5 beef bouillon cubes

Combine all ingredients together except the bouillon cubes. into a bowl and mix well. Shape into 1/2" thick paddies. Lightly coat the inside of a large skillet with oil. Fry the paddies on both sides until done. Remove the paddies from the skillet. Remove the excess grease. Add 3 c. warm water to the skillet used to cook the paddies. Add the 5 beef bouillon cubes to the water to dissolve. Stir in 1/2 c. flour until smooth to make a gravy. While cooking on medium heat, stir the gravy until thickened and bubbly. Turn heat down to simmer. Add salt and pepper to taste. Put the paddies into the gravy and simmer for 15 minutes while covered with a lid. Stir periodically. Serve with a side dish of vegetables. This recipe makes 3 c. gravy.

 

1 lb. ground beef 1 large onion, diced

2 c. uncooked rice 5 chicken bouillon cubes

Brown and chop up the beef and onion in a large skillet. Drain all the grease except 1/4 c. Add the uncooked rice to the beef and onions in the skillet. fry the rice until it is opaque white. Add 2 c. hot water to the mixture and the 5 chicken bouillon cubes. Simmer, stirring periodically. When the water get low add 2 additional cups of hot water. Cook until the rice is soft and the liquid is the consistency of a thickened gravy. Add more water if needed to completely cook the rice. Add salt and pepper to taste and serve.

Topping: Mix together.

 

1 c. tomato 1 1/2 c, mozzarella cheese , grated 1 lb of chicken chunks - cooked

2 c. picante sauce 2c. spaghetti sauce

Layers: Place the tortillas first Put the mixture on next. Then put the topping on last. Bake at 375 degrees for 25 to 35 minutes. Option: Pizza dough may be used in place of the wheat tortillas. Serve with a fruit platter.

 

11/2 lb hamburger 3 c. macaroni 2 cans 15 1/2 oz or 4 cups cooked kidney beans 1 c. onion 2 cloves garlic

1 can beef broth or 5 beef bouillon & 1 c. water 3 T. vinegar 3 T. brown sugar 1 T. butter or margarine 3 T. chili powder

Brown and chop the hamburger. Add the garlic and onion and brown. Add all the other ingredients and simmer until the macaroni is soft. Serve.

 

1 1/2 lb. hamburger 1 stalks celery minced 1 lg. diced onion

1 green pepper diced salt & pepper to taste

Brown ingredients together until soft 15-20 minutes. Add: 1 can mushroom soup and 1 can water chestnuts (optional ) and bamboo shouts (optional ). Place all ingredients into a casserole dish and bake at 375 for 10-12 minutes or until brown. Top with chow mien noodles and serve.

 

5 oz. can chow mien noodles 1/2 c. green onion 1 can tuna drained or 1 cup cooked, diced chicken

1 can cream of mushroom soup 1/2 c. chopped celery 2 oz. cashew nuts 1/2 c. milk

Mix ingredients together. Bake in a casserole dish at 350 for 20 minutes. Serve.

Soup

 

8 c. water 32 oz. chicken, diced & cooked (approx. 4 chicken breasts)

1 large onion or 1 T. onion powder salt & pepper to taste

Stir all ingredients together in a large sauce pan. Use 1 c. of the water to mix with the bottom of the pan used to cook the chicken to make a broth. Pour this into the sauce pan also. Bring soup to a boil. While soup is coming to a boil make the dumplings.

Dumplings:

 

1 c. flour 1 T. baking powder 3/4 c. powder milk

3/4 c. water 3 T. olive oil

Mix together all ingredients. Form into 1" balls. Drop into boiling soup. Cover & simmer over low heat for 10-12 minutes or until the center of the dumpling is done. Serve.

Brown the chop the hamburger with the onion. Mix all ingredients together into in a bowl and pour into a baking dish. Top with cheese. Bake at 350 for 15 minutes or until cheese melts. Serve with fresh corn bread (optional)

 

4 c. uncooked macaroni 3 c. shredded cheddar cheese 6. c hot tap water 2 t. salt 1 t. mustard

1 t. pepper 1 c. flour 1 c. powdered milk 1 T. dehydrated onion

Place water and salt into large sauce pan and boil. Add macaroni and cook until tender. Remove from heat. Mix flour and powdered milk with the cheese. Blend thoroughly. Add pepper, mustard and cheese mixture to the water and macaroni while stirring thoroughly so lumps do not occur.

Stir until cheese is melted and made a cheese sauce . The sauce should be the consistency of a white sauce. Not too runny but not real thick. If cheese does not melt thoroughly, put the sauce pan over low heat and stir constantly with a pancake turner, until cheese does melt. Be sure to scrape the bottom of the pan constantly so milk and cheese do not burn.

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2 1/2 -3 lbs. fish fillets 3 c. wheat/white flour mixture 1 ½ t. baking soda 2 t. salt 1 qt. of club soda

1 t. sweet basil 1 t. pepper 1/2 t. garlic salt 1 T. grated lemon peel 2 - 3 c. flour

Cut the fish in half to resemble triangles. Dredge lightly in plain flour. Let pieces dry a few minutes on a cookie sheet. Beat together the wheat/white flour mixture, salt, baking powder, and club soda. Batter should be the consistency of buttermilk, pourable, but not too thin. Stir into the batter the basil, pepper, garlic, and lemon peel. Dip floured fillets one at a time into the batter. Let excess drip back into the bowl. Drop pieces into 425 F oil. Fry each piece singlely for a few minutes on each side or until golden brown. Use tip of a sharp knife not tongs to remove from oil and place on a cookie sheet. Place in a 250 oven to keep the fish warm until all have been fried. Chips are made by cutting potatoes into 1/4" slices and frying in oil like french fries. French fries can be served in place of the chips.

Shake ingredients together in a bag. Spray a 10x15x1/2" spray or wipe pan with oil. Run a cut-up fryer chicken under cold water. Remove skin if desired. Drain in colander. Dredge pieces 1 at a time in flour bag, by shaking the piece in the bag until it is completely coated. Place floured chicken on the baking pan. Melt butter or margarine. Use a 1" wide pastry brush to lightly brush the butter over the top of floured chicken. Bake uncovered at 350 for 1 hour or until golden brown. For crispy coating apply an additional 1T. of butter per piece along with a few sprinkles of the bagged flour. Do so every 10 minutes during baking. Serves 4 to 6 people.

 

1 1/2 lbs. hamburger 1/2 t. pepper 2 T. oil 8 oz. can tomato paste 1-10 oz can onion soup

8 oz. can tomato sauce 1 T. chili powder 21 oz can undrained kidney beans 2 t. cumin powder

Brown the hamburger in oil. When the pink color disappears use a fork to mash the meat to consistency of rice. Put the onion soup through the blender until smooth. Add to meat in a 2 1/2 quart saucepan. Add chili powder, cumin powder, pepper, tomato paste and tomato sauce. Add the kidney beans and heat thoroughly. Serves 4 to 6 people.

Mix ingredients together. Add enough water to make a stiff dough. Roll to 1/8" thick. Prick with a fork. Cut into squares. Brush squares with a beaten mixture of: 1 beaten egg white and 2 t. water. Sprinkle crackers with salt. Bake at 350 until faintly beige.

 

2 c. whole wheat flour 1/2 c. milk 1 c. white flour 1/4 t. salt 1 t. vanilla

1/2 c. white sugar 1/2 c. shortening 1 c. brown sugar 1 t. baking soda

Combine all ingredients. Chill dough overnight in plastic wrap. Roll out on floured surface to 5x18" rectangles 1/8" thick. Cut into 6 - 2 1/2 " x 5" rectangles. Make a line down the center of each cracker with a dull knife. Prick rectangles with a fork. Place on greased cookie sheet. Bake at 350 for 10-12 mins. or until crisp and edges are browned. Yields 2 doz. crackers.

Manual Method: Put flour into a bowl. Make a well in the center of the flour. Add all ingredients. Kneed until smooth and elastic. Roll thin and cut. Cook in boiling, salted water. Use 3 qts. water to 1 T. salt. Cook until slightly chewy.

Mixer Method: Mix all ingredients together. Dough should be slightly sticky. Flour the outside of each paddy of dough fed into the noodle maker. Put noodle on lowest setting. Continue to flour dough's outside as needed to keep it from sticking to the noodle makes. Put the dough through consecutively higher settings until the correct thickness is reached. The higher the setting the thinner the noodle. Noodles can be hung, dried, stored for use later or cooked immediately.

Cook in boiling, salted water. Use 3 qts. water to 1 T. salt. Cook until slightly chewy.

Mix: yeast, sugar, and warm water together in a separate bowl to bubble or work.

Mix: powdered milk, water, salt, sugar, butter, and shortening together and cool to lukewarm. Mix in yeast mixture, eggs and flour. Let raise about 1/2 hour in a warm place. Use enough flour to knead dough. Let raise to double in a warm place, then roll out to 1/2" thick. Cover the top well with melted butter, sugar and cinnamon. Starting with the long side of the dough, roll it up. Cut 1/2" thickness of dough of the end by looping dental floss or a thin strong string or thread under the end of the dough and crossing it on the top. Pull the string in opposite directions to cut the dough. Do not cut with a knife. Place cut circles on a cookie sheet with enough room for the dough to raise double. Raise double in a warm place, then bake at 375 for 10 mins. Cool slightly and ice with cream cheese icing or vanilla icing.

Mix until smooth: biscuit mix, sugar, egg, 1/2 c. apple butter, and vanilla. Cover and chill 1-2 hrs. On lightly floured surface, knead dough 8 -10 times. Roll dough to 1/2" thickness. Cut with floured doughnut cutter. Fry in 375 degree oil for 1/2 min. per side. or until golden brown. Remove from oil, drain on paper towel, and glaze with cream cheese icing or vanilla icing, and sprinkle with nuts. Yields 12 doughnuts and holes.

Mix well all ingredients until velvety-looking. On lightly floured board either:

2. Form a round cake. Cut and x on top and bake at 375 for 45 mins.

 

1 c. white flour 1 c. cornmeal 1/2 t. salt 6 T. water

4 t. baking powder 1 c. cream-style corn 1/4 c. sour cream or sour milk 1 T. butter

Combine all ingredients and pour into 9x9" pan sprayed with grease.

Bake at 400 for 30 mins.

For muffins: Pour batter into cupcake papers placed in cupcake tin. Fill 2/3's full.

Bake at 400 for 15-20 mins.

For sweet cornbread : Omit the sour cream and add 1/4 c. water, 1/4 c. powdered milk, and 2/3 c. sugar.

 

2T. yeast 3 qt.. warm water 1/2 c. sugar 4 c. powdered milk 1/4 c. warm water

1 1/2 T. salt 1 1/2 t. baking powder 12 c. white flour 3/4 c. melted shortening 3 T. course salt

Dissolve yeast in water, and 1 T. sugar and let rise. Add rest of sugar, 6 c. of flour, shortening, water and powdered milk. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 30 mins. Blend and beat in remaining flour with baking powder and the regular salt. Place dough in greased bowl and let rise double in a warm place, approx 11/2 hr. Punch down and divide into 6 pieces. Let dough rest for 10 mins. Divide each piece into 10 pieces. Roll between hands until each piece is 18' long and 1/2" thick. Twist into pretzel shape and tack the ends under. Cover pretzels lightly. Heat water to steaming, not boiling. Place pretzels in one at a time into the water on a slotted pancake turner. Cook for 1-2 seconds, remove and drain. Place right side up on greased baking sheet. Sprinkle with course salt. Bake in hot oven at 400 for 15 mins. or until well browned. Yields 60 pretzels.

 

2 c. white flour 2 c. wheat flour 1 1/4 t. salt 2 t. baking powder

1/2 c. powdered milk 2 eggs 3 to 4 c. water

Mix all ingredients together, well. Pan fry in greased skillet. Brown until golden brown. Serve.

Mix together. Roll out to 1/2" thickness. Cut with a floured 2 1/2" biscuit cutter. Place biscuits 1" apart on cookie sheet. Bake at 450 for 10-12 mins. or until golden brown. Remove fro cookie sheet and serve. Yields 10 biscuits.

 

1 c. warm water 1 egg 1 T. sugar 1/4 c melted butter

1 T. yeast 1 t. salt 3-4 c. flour Yields: 1 pizza crust

Add sugar, water, and yeast to a mixing bowl to work. When yeast has risen, add the rest of the ingredients to a mixing bowl and beat well. Let raise to double. punch down and roll out. Put into pizza pan . Top as desired and cook in oven at 350 for 15-20 mins.

Sprinkle yeast into 2/3 c. warm water and add sugar. Mix well. Let stand for 5 mins. or until very bubbly. In another bowl mix 2 c. water, oil, sugar, salt, garlic, oregano, 3 c. flour. Beat. Add yeast mixture and beat. Add 3-3 1/2 c. more flour. Form dough into a ball and leave in oiled bowl. Cover with plastic wrap and put in a warm place to let dough double in size, approx. 30-60 mins. Split sough in half. Each makes one pizza. Top as desired and bake in oven at 350 for 15-20 mins. Yields 2 pizzas.

 

1 T. yeast 2/3c. warm water 4 T. olive oil 1 T. salt

1 T. sugar 2 1/4 c. flour (approx.) 1 egg

Dissolve yeast in water, and sugar and let rise. Add oil, salt, and 1 c. flour. Beat until smooth. Add remaining flour. Knead until smooth and elastic, approx. 5 mins. Coat hand with flour so dough does not stick. Place dough in greased bowl and let rise double in a warm place, approx 1 hr. Punch down cut in half and cut each half into 16 pieces. Roll between hands 8" long and place on greased baking sheet. Let rise 30 mins. and bake at 325 for 30 mins. Yields 32 sticks.

In a large bowl thoroughly mix 2 c. flour, sugar, salt, and undissolved yeast. Add soft margarine. Gradually add hot water to dry ingredients and beat for 2 mins. Add rest of flour a little at a time. beating well between additions. Knead for approx. 10 mins. Place dough in greased bowl and let rise double in a warm place, approx 1 hr. Punch down and divide into 20 equal pieces. Hamburger buns are shape into circles and hot dog buns are oblong shaped. Place on greased baking sheet. Let rise 30 mins. or until double. Bake at 400 for 15 mins. Remove from baking sheet and cool. Store in plastic freezer bags and freeze until ready to use. Yields 20 buns.

Dissolve yeast in water, and sugar and let rise in a large bowl. Add eggs, butter, sugar, water, milk, and salt. Stir until blended. Add 3 c. flour. Beat until smooth after each cup. Add the 4th cup and beat until smooth and elastic. Stir in the 5th cup to make a stiff dough. Measure the 6th cup of flour and sprinkle in on a flat clean surface. Knead flour until smooth and elastic about 10 mins. Use the rest of the flour to coat hands as needed so dough does not stick to them. Place dough in greased bowl and let rise double in a warm place, approx. 1 1/2 -2 hr. Punch down and divide into to 4 parts. Place 3 parts back in the bowl, cover with plastic wrap and chill. Take the 4th part and shape the dough as desired. Place on greased baking sheet. Let rise in a warm place for 30 mins or until double. Continue to the same to each sectioned piece of dough chilling in the bowl. Bake at 425 for 10 mins. or until golden brown.

For brown and serve rolls: Bake 275 for 20 mins. Freeze on cookie sheet, then store in plastic freezer bags. When ready to use, heat oven to 400 and bake for 10-12 mins or until golden brown.

 

3T. yeast 1 c. warm water 1 1/2 t. sugar 1/2 c. powdered milk 4 c. hottest tap water 8 c. (heaping) wheat flour

2 T. salt 1/2 c. honey 4 eggs 4 c. white flour 1 c. oil

Mix: yeast, 1 c. warm water, and sugar. Let set to work or bubble. Blend powdered milk and 4 c. hottest tap water together in mixing bowl. Mix all ingredients in to the milk except oil, white flour and yeast. Mix well in mixer. Add the yeast. Mix well again. Add flour and 1/4 c. of oil. Use the rest for keeping hands from sticking when kneading.

For dough mixer: Add 1/2 c. of the oil periodically through out the mixing. Reserve the other 1/2 c. to grease the bowl for raising the bread. Mix the dough for 10 mins.

For kneading by hand: Kneed dough by hand for 25 to 30 mins.

Dough is ready when it has an elastic, plastic feel. Mold dough into a ball and place in oiled bowl to rise and double. Cover with plastic wrap and set in warm area. Divide dough into fourths. Kneed and shape into loaves. Lay the dough to one side of regular oiled bread pan. Let the dough rise until it is about two inches over the top of the pan. Preheat oven to 325. Bake at that temp. for 45 mins or until loaf is golden brown. Remove the loaves from the pans and lay on their sides to cool. Every 5-10 min. rotate loves from side to side to facilitate even cooling and so the loaf will not settle down into a small lump. Yields 4 loaves.

 

9 c. whole wheat flour 2 T. yeast 3 1/2 c. hot tap water 1/2 c. warm water

3/4 c. honey 2 T. sugar 2 T. salt

In a small bowl, combine yeast, warm water, and sugar. Set to one side to rise. In and mixing bowl, combine all other ingredients and mix well for 5 mins. Add the yeast mixture and mix for 3 more mins. Dough will be somewhat runny. Pour out into a large greased bowl, cover bowl with plastic wrap and set in a warm place to rise to double. Divide dough into 4 parts. Kneed and shape each part into loaves, by using enough flour to keep dough from sticking to hands or kneading surface. Lay the dough to one side of regular oiled bread pan. Let the dough rise until it is about two inches over the top of the pan. Preheat oven to 325. Bake at that temp. for 45 mins or until loaf is golden brown. Remove the loaves from the pans and lay on their sides to cool. Every 5-10 min. rotate loves from side to side to facilitate even cooling and so the loaf will not settle down into a small lump. Yields 4 loaves.

Fry Bread: When the bread mixture is ready to pour out into a large greased bowl and rise to double, run hands through tap water and scoop out a paddy's worth of dough from the mixing bowl. quickly flatten dough into a pancake shape, about 1/2" thick. Place paddy in a non-stick pan or a pan well greased. With stove heat to low cook the bread until well done on both sides.

Serve with butter and honey or jam.

 

2 1/4 c. flour 1/2 c. shortening 3 t. baking powder 1/4 c. marchino cherry juice (5 oz.) 1/2 t. salt

16 marchino cherries, cut into eights 1 1/3 c. sugar 1/2 c. powdered milk 4 egg whites 1/2 water

Beat egg whites for 4 minutes and set aside . Combine all other ingredients. Fold in eggs whites into mixture. Pour batter into 2 greased, floured layer cake pan. Bake at 350 for 30 minutes.

 

4 eggs 2 t. vanilla or lemon extract 2 c. sugar 1 c. water

2 c. flour 1 c. powdered milk 2 t. baking powder 2 t. butter

 

1 c. brown sugar 1/2 c. butter 2 c. coconut

1/2 c. powdered milk 1/2 c. water

 

1/2 c. melted butter 1 t. vanilla 8 oz. pkg. softened cream cheese (room temp.)

1 lb. pkg. powdered sugar 9 oz. cool whip

 

3 c. powdered sugar 1/4 c. cocoa 2/3 c. cream cheese

1 t. vanilla 1/4 t. salt

 

1 lb powdered sugar 1 t. vanilla 1/4 c. powdered milk

1/4 t. salt 1/2 c. butter 2 T. water (approx.)

 

1 lb powdered sugar 1 t. vanilla 1/4 c. powdered milk 1/4 t. salt

1/2 c. shortening 5 T. water (approx.) 2 T. flour

Blend together flour and salt with a pastry blender or a knife. Cut the shortening through the flour until it is "pea-sized." Sprinkle 1 T. of water at a time over the flour. Toss flour mixture with a fork with each addition of water. Continue until flour is moist. Divide double crust mixture into two even parts. Form dough into a ball. Roll each ball out into a 12" circle on a floured surface with a rolling pin. Carefully fold the circle into half without creasing the dough. Fold the 1/2 circle into 1/2 again. Lay crust in 1/4 the area of a pie pan. Carefully unfold the crust to fill the pie pan.

For Double Recipe: Put filling into the bottom crust. Unfold top crust on the top of the filling. Crimp the edges of both top and bottom crusts together. trim excess pastry off with a dull knife. Slash the top crust for air vents.

Lattice Top Pies: Cut dough into 1/2" strips after it is rolled out into a flat circle. Place the strips across the top of the pie running north and south, then again running east and west. Leave a space between strips. Allow a 1/2" overhang off the edges. Crimp the lattice top with the bottom and trim excess pastry off.

Baked Pastry Shells: Lay the crust into the pie pan. With a fork, prick the entire bottom of the crust and the sides. Crimp the edge. Line the crust with a single layer of foil. Bake crust at 450 for 8 mins. Remove the foil after the 8 mins. and bake an additional 5 - 6 mins. or until golden brown. Cool.

 

5 c. apples cored, peeled, & cut into 1/2" slices

1/2 t. cinnamon 1/2 c. sugar

Mix these ingredients together. Place apples into an oven dish. Cover with the brown sugar mixture. Bake at 375 for 25 mins. with foil. Remove foil and bake for 20-25 mins. more or until top is golden brown.

Combine melted butter and cracker crumbs. Pat in bottom of 13x9x2" pan. Beat eggs on high speed of mixer until light, about 4 mins. Add powdered sugar, softened butter, and vanilla. Beat for 5 mins. Spread over the crumbs. Chill 30 mins. Spread pineapple over the creamed mixture. Arrange bananas over pineapple. Cover with cool whip. Sprinkle with nuts and cover and refrigerate 6 hours or overnight. Garnish with cherries. Makes 12 servings. Note: all the refrigeration time called for can be eliminated if there is not time for it.

 

1 lb. brown sugar 1 -8 oz pkg. of chocolate chips

1 lb. butter 1 c. walnuts, chopped

In a sauce pan combine the brown sugar and the butter. Stir constantly over a medium heat until boiling contents reaches crack-stage. Pour into foil-lined cookie sheet. Melt chocolate chips and spread it on the top of the other ingredients. Sprinkle the top side with nuts. Cool and turn over cover the other side with chocolate and nuts.

 

3 3/4 c. sugar 1 1/4 c. evaporated milk 12 oz of chocolate chips 1 bottle of marshmallow creme

1 1/4 c. chopped walnuts 7 1/2 butter

Cook sugar, milk, and butter to medium soft-ball stage stirring frequently. Remove from heat, them immediately add marshmallow creme, nuts, and chocolate chips. Stir until melted. Pour into a buttered 9x9" pan. Cool and mark into squares. Yields approx. 4 lbs.

Put milk in sauce pan. Add brown sugar and salt. Stir until mixed. Mix in Karo syrup, blend well. Stir over medium heat until candy reaches a firm ball stage in about 12-15 mins. Remove from heat. Stir in vanilla. Put in to a greased pan and cut into squares.

Heat over medium heat in a sauce pan until melted. Pour syrup over rice krispies and stir well until cereal is well coated. Spread into buttered 9x13 pan. Cut and serve. Option: Stir in chocolate chips after the cereal is well coated with the syrup to keep them from melting. Then spread ingredients into buttered 9x13 pan. Cut and serve.

 

1 1/2c. sugar 3/4 c. water 1 c. brown sugar 1/2 cube butter

5/8 c. Karo syrup 1 t. baking soda 1 t. vanilla 6 qt. of popped popcorn

Combine both sugars, syrup, water, and butter in a sauce pan. Cook until soft-ball stage is reached. Remove from heat. Add vanilla and baking soda. and mix well. Allow to cool for 5 mins. Then blend well with popcorn. Shape into balls and serve.

 

9 T. cocoa 3 c. sugar 3 c. flour 1 1/2 t. vanilla 1/2 c. shortening

1 c. chopped walnuts 4 eggs 1 cup chocolate chips 1 1/2 t. salt 1 1/4 c. water

Blend all ingredients together. Put into a oblong baking pan and bake at 350 for 30 mins. or until the brownie scent is prevalent. Do not over cook.

Combine water shortening and salt in double boiler. Cooking over boiling water, heat until boiling point. Add flour and stir rapidly until mixture leaves the side of the pan. Remove from heat. Rapidly stir the eggs into the flour mixture. Mix well. Drop by spoon onto greased pan in banana shape for eclairs or round shape for cream puffs. Put in oven at 375 until brown.

Cream Filling:

Beat together all ingredients except vanilla, in a double boiler. Over boiling water, stir filling constantly until it is pudding-like. Take filling off the heat and mix with vanilla. Cool and load the filling into a cake decorating sleeve with a large round decorating tip. Push the tip into both ends of the eclairs to load it with filling. Load the cream puffs through one side. Ice the eclairs with chocolate or maple icing and serve. Use cool whip to top the cream puffs and serve.

 

1/4 melted butter 2 T. butter 10 oz .pkgs finely crushed Lorna Doone cookies 2 T. cornstarch 1 envelope unflavored gelatin powder

1/4 c. sugar 1 c. sugar 2 pkgs (8 oz each ) cream cheese 1 t. vanilla. 8 oz. sour cream 2 large eggs

Combine butter, cookies, gelatin powder, and sugar. Remove 1/2 c. of mixture to use as garnish later. Pat remaining crumb mixture evenly over the bottom of a greased 9" square pan. Bake at 350 for 8 min. Meanwhile prepare the filling by beating until light and fluffy the following: cream cheese, sour cream, butter. cornstarch, eggs, sugar, and vanilla. When crust baking time is up, slide out oven rack far enough that filling can be poured directly into the pan without removing it from the rack. Sprinkle reserved crumb mixture over the top. Return to bake at 350 for 30-35 mins. or until a knife inserted 1" from the edge comes out clean. Cool 1 hr, before serving. Serves 6.

 

2 c. & 4 T peanut butter 12 oz. pkg. chocolate chips

24 small paper muffin cup or 8 cupcake papers

Melt 1 c. peanut butter over hot water until smooth. Then, in the top of a double boiler, over hot water, melt 12 oz. pkg. chocolate chips, and 1 c. & 4 T. peanut butter until smooth. Place 1 T. chocolate mixture in the bottom of a small paper muffin cup. Place 1 T. of the melted peanut butter over the chocolate. Put more of the chocolate mixture over the top of the peanut butter. If small paper muffin cups are not available use regular cupcake papers. This will make a larger Reese's butter cup like the regular-sized ones on the market. Add more of each mixture to each layer to make up the difference in size. Small papers yields approx. 24. Large papers yields approx. 8.

 

1 3/4 c. flour 1/2 c. peanut butter 1 t. soda 2 T. milk 1 t. vanilla

1 egg 1/2 c. white sugar 1/2 c. shortening 1/2 c. brown sugar 48 unwrapped chocolate candy kisses

Combine all ingredients except the candy kisses. Mix on low speed until dough forms. Shape dough into balls. Roll balls into additional white sugar. Place on ungreased cookie sheet. Bake at 375 for 10 to 12 mins. Take out and top at once with candy kisses. Press 1 candy kiss down firmly into place on each cookie. Wait until the candy kiss becomes glossy before serving.

Mix all ingredients well except the chocolate chips. After the dough is thoroughly mixed then add the chocolate chips. Bake at 350 for 8 mins. or until the cookie edges are light brown. Do not over cook. Remove from oven . Lift from cookie sheet to a cooling rack or a cool cookie sheet to keep the cookies from cooking further.

 

2 c. flour 1 c. chopped walnuts 1 t. baking powder 1/2 t. salt 1 t. vanilla

1 egg 1 c. white sugar 3/4 c. shortening 1 c. cooked mashed carrots

Combine all ingredients. Roll to 1/4" thickness on a floured surface. Cut to desired shape. Place on ungreased cookie sheet. Bake at 375 for 10-12 mins. Ice while hot. Cookies are perfectly seasoned when covered and left overnight and served the next day.

Icing:

 

4 c. flour 1 c. chopped walnuts 2 t. baking powder 1/2 t. salt 1 T. vanilla 2 eggs

1 c. white sugar 3/4 c. shortening 1 c. brown sugar 1 c. crushed pineapple, drained 1/2 t. baking soda

Combine all ingredients. Drop by spoon onto cookie sheet. Bake at 375 for 10-12 mins.

*Never use butter in place of shortening, the cookies dough runs all over the cookie sheet during baking.*

 

1 1/2 c. flour 1 c. pecan halves 1/4 t. salt 1/4 t. baking soda 1/4 t. vanilla 1 egg yoke

1/2 c. shortening or butter 1 egg 1/2 c.. brown sugar 1 egg white 1/8 t. maple flavoring

Combine all ingredients except egg white. Arrange pecan halves with rounded sides up in groups of three on greased baking sheet. The pecans should resemble the head and hid legs of a turtle. Mold rounded teaspoon of dough into balls. Dip bottoms into egg white and press into the group of nuts. Bake at 350 for 10-12 mins. Don't over bake. Cool and frost tops generously.

Frosting:

Combine chocolate, milk, and butter in a double boiler. Heat over boiling water until melted. Stir well. Remove from heat and add pwd. sugar. Beat until smooth and glossy.

 

4 c. flour 1/2 t. salt 1 1/2 c. white sugar 1 c. shortening

2 t. cream of tarter 1t. baking soda 2 eggs

Combine all ingredients. Roll into 1/2" balls. Roll in mixture of 2 T. sugar & 2 t. cinnamon. Place about 2" apart on ungreased cookie sheet. Bake at 400 for 8-10 mins. until light brown, but still soft. cookies puff up and the flatten out with crinkled tops.

 

5 c. flour (approx.) 1 t. vanilla 2 c. white sugar 1 c. shortening 1 t. baking soda

1/2 c. thick sour milk 1/2 t. lemon extract 1 t. salt 2 eggs

Combine all ingredients. Roll out onto lightly floured surface and cut with a floured cookie cutter. Bake at 350 for 10 mins.

 

3 c. flour 1/2 c. chopped walnuts 1/2 t. salt 1 t. cinnamon 2 eggs

1 t. baking soda 3/4 c. shortening 1 1/2 c. brown sugar 1 c. raisins (optional)

Mix all ingredients together, well. Chill at least 2 hours before serving. Excellent with carrot, celery, cauliflower, broccoli, and etc.

Brown onion, taco seasoning, and hamburger together, chopping hamburger into small chunks. Drain excess grease. Spread refried beans into a large oven dish or oblong cake pan. Add a layer of hamburger, guacamole, cheese, and olives. Bake at 350 until the cheese is melted. Top with tomatoes and serve with sour cream on the side.

 

3 ripe avocados, peeled & mashed 1 small clove garlic, minced 3 T. lemon

1/2 t. salt 1/2 med. onion, minced 1/2 t. pepper

 

Lime Jello - 2 boxes Cool Whip - two large containers for lime salad 2 med. cans crushed pineapple

1 lg. bag of miniature marshmallows 2 med. containers cottage cheese

Boil 2 c. of water in the microwave in a large container. Stir in 2 boxes of lime jello until totally dissolved.. Add 2 c. cold water. Stir in all the other ingredients. Cover with plastic-wrap, making sure the wrap does not touch the jello. Put the salad into the frig to set. Check on the salad every 20 minutes for the first hour and 20 min. Stir, cover, and return to frig each time. Jello is set when the contents stay mixed and do not separate into layers. This does not include the marshmallows that always float to the top. After the first hour and 20 mins., continue to check, stir, cover, and return to frig every ten minutes until set.

 

3 c. chopped cabbage 2 c. chopper celery 1 T. vinegar + 1T. water 1 c. no-fat yogurt

1/4 t. pepper 2 t. sugar 1/4 t. salt

Prepare dressing and pour over the chopped cabbage. Toss the cabbage to coat evenly with the dressing. Cover and chill.

Thoroughly wash approx. Cut out any bad spots. Peel and rinse potatoes .

Dice potatoes into 2 1/2 - 3" chunks and put them into in a large sauce pan.

Do enough potatoes to fill the large sauce pan to within four inches of the top.

Put enough hot tap water into the sauce pan to cover the potatoes. Cover the pan with a lid. Cook on high heat for approx 20-30 mins. or until the potatoes are totally soft.

Check for softness with a fork. There should be no resistance.

Remove from heat when done. Pour off the water to be used for gravy, so the vitamins are not lost from the potatoes. To whip the potatoes, place enough potatoes into the mixing bowl so that they come to within five inches of the top.

Add milk and salt, then whip on low speed and then increase to high.

Add a little potato water as needed for the right consistency. Whip until all lumps are gone. Serve with gravy, butter, or both.

Mix together & store in air-tight container. Mix 3 T. cocoa mix with 3/4 c. boiling water.

Makes 15 cups.

 

2 c. white sugar 2 1/2 c. brown sugar

2 c. water

Mix together in a sauce pan. Simmer for 10 min. Remove from heat and add 1t. maple extract and 1t. vanilla extract (optional).

Whip dry milk and ice-cold water until stiff enough to stand in soft peaks.

Add lemon juice and enough sugar to satisfy personal taste. Whip until stiff.

Blenderize in a blender on high speed until powdered.

Dissolve margarine sugar and water together. Add the powdered milk and the vanilla.

Beat until smooth and thick. Store in the frig. Makes 2 c.

 

3 egg whites 2 c. powdered sugar 2 c. corn syrup

1 T. vanilla 1/2 t. salt

Combine egg whites, corn syrup, and salt. Beat at high speed until thick. Add powdered sugar and vanilla while beating on low speed until blended.

Combine ingredients over medium heat in a sauce pan. Stir until all ingredients are liquefied.

 

5 T. butter 11/3 c. heavy cream or powdered milk

1 c. brown sugar

Place on a 6 inch square of aluminum foil and seal. Makes 1 package. This mix can be used right away or made in bulk and stored in an air tight container.

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