Lasagna

16 ounces lasagna noodles cooked according to package directions.

MEAT SAUCE (use for spaghetti also)

1 pound lean ground beef or turkey
1 cup chopped onion
3 cloves chopped garlic (or 2 tablespoons prepared garlic)
2 28-ounce cans crushed tomatoes
1 6-ounce can tomato paste
1/4 cup sugar
2 teaspoons dried basil
1 1/2 teaspoons salt
1 teaspoon oregano
1/4 teaspoon pepper

In large pot, brown the beef, onion and garlic. Stir well while browning (about 10 minutes).

Add the tomatoes, paste, sugar and spices. Bring to a boil then reduce to simmer. Cook for 45 minutes. Makes 7 1/2 cups of sauce.

CHEESE FILLING: (Prepare while the sauce is cooking)
15 pounces Ricotta cheese
1 egg, slightly beaten
1 cup Parmesan cheese
1 pound shredded mozzarella cheese

Whisk all ingredients together.

In lasagna pan, spread a layer of meat sauce, a layer of noodles, spread a layer of the cheese mixture, sprinkle on a layer of mozzarella cheese. Alternate fillings in this manner ending up with only the sauce covering the top layer of noodles. You can sprinkle the top layer with Parmesan cheese or a little Mozzarella if you wish.

Bake in a 350 degree oven for 50 minutes or until bubbly. Put a cookie sheet on the rack under the lasagna to catch any sauce that boils over.

Rum Cake with Glaze

1/2 cup chopped pecans
1 package butter recipe cake mix
1 package vanilla instant pudding (3 3/4 ounces)
1/2 cup rum
1/2 cup water
4 eggs
1/2 cup vegetable oil

GLAZE
1 cup granulated sugar
1 stick butter or margarine
1/4 cup rum
1/4 cup water

Grease well and lightly flour a bunt or tube pan.

Mix all ingredients except pecans and beat for 2 minutes with mixer. Fold in the pecans. Pour into cake pan and bake at 350 degrees for 1 to 1 1/4 hours until knife inserted into center of ring comes out clean and just before cake starts to shrink away from sides of pan. WATCH THE CAKE as it will begin to burn easily once it is done. Cool in the pan.

Prepare glaze while cake is baking. Mix sugar, rum, butter and water in saucepan. Bring to a boil and continue to boil for 3 minutes. Remove from heat.

Once the cake is at room temperature, invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. This will take some time and as the glaze begins to cool more it will stick better to the sides of the cake.

NOTE: The cake burns easily once it is done so you really have to start watching it after the one hour mark. Baking time depends on individual ovens; some will be ready in an hour, some require slightly more baking time.

Pumpkin Cheesecake

Heavy duty broiler foil to wrap 9" x 2 3/4" spring form pan
Deep roasting pan to hold water

Preheat oven to 350 degrees.

1 cup pecans
1 cup graham cracker crumbs
1 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:
4 eight-ounce packages of cream cheese
1 1/4 cups granulated sugar
1/2 teaspoon ground cinnamon
15 ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla

Blend first 3 ingredients in blender until nuts are finely chopped. Add butter and process until moist crumbs form. Press onto the bottom and 1 inch up the sides of a 9-inch spring form pan with 2 3/4 inch high sides.

Bake crust until lightly toasted and cool while you assemble the filling. When cool, wrap the pan with a double thickness of aluminum foil so the water cannot enter the bottom of the pan; that's the reason you need wide broiler foil.

FILLING: Beat cream cheese, sugar, and cinnamon until smooth. Add pumpkin and beat until blended. Add eggs and vanilla and beat until smooth. Pour into crust.

Set pan in a roasting pan and pour hot water to come 1 inch up the side of the pan. Bake until top is golden brown and begins to crack and the center is set (about 1 hour 45 minutes).

Remove from roasting pan and cool to room temperature. Cover and chill in refrigerator over night. Can be made 2 days ahead. Keep covered and refrigerated. Remove outer ring when you are ready to serve the cake. A sharp knife dipped in warm water can be ran around the side before removal to prevent tearing up the cheesecake.

Pie Crust pastry

2 cups all purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons water (more or less as needed)

Yield: two pie crusts.

Sift together flour and salt. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Quickly sprinkle water, a tablespoon at a time, over pastry tossing lightly with a fork after each addition. Each time, push dampened portion to side of bowl and only sprinkle water over the dry portion.

Pastry should be moist enough to hold together without being sticky.

Divide in half. Flatten each with palm of your hand.

Roll each half to the desired circle size.

For a shiny glazed top crust to a 2-crust pie, prepare a glaze. One egg yolk beaten with 1 tablespoon of water works best. About 10 minutes before the pie is done, brush this mixture on the top crust.

For a baked pie shell, preheat the oven to 450. Prick entire surface of unbaked shell evenly with a fork. Bake 12 to 15 minutes or until golden. Cool on wire rack before filling.

Pecan Cream Cheese Pie

Unbaked pastry for one deep dish pie
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla
1 cup chopped pecans
3 eggs, slightly beaten
1/4 cup granulated sugar
1 cup light corn syrup
1/2 cup evaporated milk
1 teaspoon vanilla

Preheat oven to 375.

In medium bowl, blend cream cheese, 1/3 cup sugar and 1 teaspoon vanilla. When mixture is smooth, spread onto bottom of pastry shell. Sprinkle this layer with the chopped pecans.

In another medium bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk and 1 teaspoon vanilla. Whisk until mixture is smooth. Pour mixture over pecan layer.

Bake in preheated oven for 35 to 40 minutes, until set in center.

Chocolate Chip Oatmeal cookies - Lauren

1 Cup butter or margarine
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 1/2 cups oatmeal, blended in blender until looks like corn meal
1/2 teaspoon salt
1 teaspoon baking powder
12 ounces chocolate chips
1 cup nuts (optional)

Cream butter and sugar together. Add eggs and vanilla and continue mixing. Mix in other ingredients, adding chocolate chips (and nuts) last.

Drop by spoonfuls onto baking sheet and bake for 10 minutes at 375 degrees.

Yield: 3 dozen cookies.

Lemon Truffle Pie

1 baked pie crust

1 cup granulated sugar
2 tablespoons corn starch
2 tablespoons flour
1 cup cold water
2 egg yolks (beaten slightly)
1 tablespoon margarine
1/4 cup lemon juice
6 ounces vanilla chips or white baking bar
8 ounces cream cheese
1/2 cup whipping cream (for topping)

In medium saucepan, combine sugar, cornstarch and flour. Mix well. Gradually stir in water until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly.

Remove from heat, stir about 1/4 cup of the hot mixture into egg yolks and blend well. Add egg yolk mixture to mixture in saucepan. Cook over low heat until mixture boils, stirring constantly. Cook 2 minutes, stirring constantly. Remove from heat and stir in margarine and lemon juice.

Transfer 1/3 cup of hot filling to smaller saucepan. Cool remaining lemon mixture 15 minutes.

Add vanilla chips to hot filling in small saucepan. Stir over low heat just until chips are melted.

In a small bowl, beat cream cheese until fluffy. Add melted vanilla chip mixture and beat until well blended. Spread this over bottom of cooled crust. Spoon lemon mixture over the cram cheese layer.

Refrigerate 2 to 3 hours before serving. Whip cream before serving and spoon over pie slices.

Keep refrigerated.

Pecan Pie - Karen Thomas

1 unbaked 9" pie shell

1/2 cup melted butter
1 cup granulated sugar
1 cup light corn syrup (do not use dark)
4 eggs beaten slightly
1 teaspoon vanilla
1/4 teaspoon salt
1 cup pecan halves

Combine butter, sugar and corn syrup. Cook over medium heat stirring constantly until sugar is dissolved. Remove from heat and allow to cool sufficiently so that it does not "cook" the eggs when they are added. However, if it gets too cool it will start to harden.

Add eggs, vanilla and salt and blend well with a wire whip. When blended, pour into prepared unbaked pie shell and cover top with pecans.

Bake at 325 degrees for 50-55 minutes or until knife inserted in center comes out clean.

Ice Cream - homemade mix

2 cans sweetened condensed milk (not evaporated)
6 eggs
1 quart + 1 cup half and half
2 tablespoons vanilla

Mix together well and then freeze in ice cream freezer. (Do not heat this mix).

If you use fruit, omit the extra cup of Half and Half and substitute one cup of mashed fruit.

Chocolate Cake - Grandma's

2 cups all purpose flour, sifted
2 cups sugar
1/2 teaspoon salt
1 cup cocoa
2 eggs
1 cup vegetable oil
2 cups boiling water
1 teaspoon vanilla
2 teaspoons baking soda

Sift flour and baking soda together then add sugar, salt and cocoa in large bowl until well blended.
Make large hole in the center of the mixture and add eggs, oil, hot water and vanilla. Mix until smooth.

Bake at 350 for 40-45 minutes.

frost with cream cheese frosting.

Pound Cake

3 cups granulated sugar
1 cup butter, softened
5 eggs, separated
3 cups all purpose flour
1 teaspoon salt
1/3 teaspoon baking soda
1 cup buttermilk
1 1/2 teaspoons vanilla

Preheat oven to 350. Grease a Bundt or angel food cake pan completely with solid shortening then flour it completely.

Sift flour, salt and baking soda together and set it aside. Cream the butter and 2 1/4 cups of the sugar together. Add the egg yolks one at a time. Add the flour mixture to this, alternating with the buttermilk. Mix thoroughly.

Beat the egg whites until frothy and start adding the remaining 1/4 cup of sugar to them; beat until stiff.

Take a rubber spatula and fold the egg whites into the cake mixture, then add the vanilla and mix well.

Pour the mixture into the prepared cake pan and bake on middle rack for 1 hour and 15 minutes.

Allow the cake to cool completely before removing the pan.

French Coconut Pie

This recipe yields TWO pies

5 eggs
1 stick butter or margarine
3/4 cup buttermilk
2 cups granulated sugar
1 can coconut
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
2 unbaked 9" pie shells

Mix all ingredients in mixer and divide equally between the two pies. Place on a cookie sheet and bake at 350 degrees for about 35 minutes or until top is brown and knife inserted in middle comes out clean.

Cool to room temperature. Keep refrigerated.

Fudge with marshmallow cream

3 cups granulated sugar
3/4 cup margarine
2/3 cup evaporated milk (5 1/3 ounces)
1 cup chopped nuts (optional)
1 teaspoon vanilla
12 ounce package semi sweet chocolate chips
7 ounce jar Kraft marshmallow creme

Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan. Bring to a full rolling boil stirring constantly. Continue to boil for exactly 5 minutes over medium heat stirring constantly to prevent scorching.

Remove from heat. Stir in chocolate chips until melted. Add marshmallow creme, vanilla and nuts. Beat until well blended.

Pour into greased 13 x 9 pan. Cool at room temperature. Cut into squares. Makes about 3 pounds of fudge.

Pumpkin Pie, deep dish

Yield: two regular 9" pies or one deep dish pie.

2 eggs, slightly beaten
1 16 oz can solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 102 oz can evaporated milk
1 unbaked deep dish pie shell

Place a cookie sheet on bottom rack of oven and preheat to 375 degrees.

Combine all ingredients in the order given. Pour into prepared pie shell. Place pie on rack above cookie sheet and bake for 70 minutes or until a knife inserted into the center of the pie comes out clean.

Cool to room temperature. Keep refrigerated.

Apple Pie, deep dish

Pastry for 2-crust pie

3 pounds Granny Smith Apples, peeled and sliced
1 1/2 cups granulated sugar
4 tablespoons all purpose flour
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons cinnamon
3 tablespoons butter.

Prepare pastry. Preheat oven to 400 degrees.

In small bowl, combine all dry ingredients, mixing well.

In a large bowl, toss the thinly sliced apples with the dry mix, coating each piece well. Turn into pastry lined deep dish pie plate, mounding to the center.

Dot top of apples with bits of butter. Roll out remaining pastry and fold edge of top crust under bottom crust, pressing together with fingertips. Crimp edge decoratively. Make several slits near center for steam to escape.

Bake for 50 minutes or until a sharp knife inserted into one of the slits proves apples to be tender.

To glaze the crust, use egg wash (one egg yolk mixes with about 1/2 teaspoon water), brushed on about 10 minutes before the pie is done. Then sprinkle with some sugar crystals.

Cream Cheese Frosting

16 oz box confectioner's sugar
1/2 stick soft butter or margarine
8 ounces cream cheese
1 teaspoon vanilla

Mix all ingredients until fluffy. Makes enough to frost one 9 inch two layer cake. Add a couple drops food coloring if color is desired.

Condensed Lemon Pie

1 8 or 9 inch pie crust
3 egg yolks
1 14 ounce can Sweetened condensed (not evaporated) milk
1/2 cup lemon juice
4 drops yellow food coloring (optional)

Preheat oven to 325 degrees. In medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and 3 or 4 drops yellow food coloring. Pour into prepared crust and bake 30 minutes.

Cool to room temperature, then chill for at least 2 hours in refrigerator. Spread with whipped topping or use egg whites for meringue topping.

Keep refrigerated.

Chocolate Treasure Cookie Sandwiches

1 cup milk
5 tablespoons flour
1 box confectioner's sugar
1 cup shortening
1/4 teaspoon salt

FILLING: Combine 1/2 cup milk with 5 tablespoons flour and mix to a smooth paste. Add remaining 1/2 cup milk. Cook over medium heat stirring until mixture thickens. Set aside to cool. At medium speed, beat confectioner's sugar, 1 cup shortening and 1/4 teaspoon salt until light and fluffy. Add cooked mixture (be sure it is cool) and continue beating until fluffy. Set aside while you bake cookies. You will have about 2 1/2 cups of filling.

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1/2 cup shortening
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
3/4 cup boiling water
1/2 cup cocoa

COOKIE DOUGH: Beat 1/2 cup shortening until light. Gradually add granulated sugar and beat until mixture is light and fluffy. Beat in eggs and vanilla to mix well. Pour boiling water over cocoa and stir. Cool the cocoa mixture and add to the dough, mixing well. Add buttermilk, baking soda, baking powder & salt. Gradually add 4 cups sifted flour.

Preheat oven to 350 degrees. Drop dough by teaspoonfuls (not heaping) 1" apart onto lightly greased baking sheet. Bake about 8 minutes. Remove from pan and cool on racks.

When cookies are cool, put them together in pairs with filling spread between. There is adequate filling to fill all cookies.

Chocolate Cream Pie, from scratch

2 1/2 cups milk
1/4 cup heavy cream
2 egg yolks
1 cup sugar
4 tablespoons cornstarch
2 teaspoons vanilla
2 tablespoons butter
4 ounces semisweet chocolate chips
1 pie shell, baked

Whisk together milk, cream and egg yolks. Combine with sugar and cornstarch in heavy saucepan. Bring to a boil, stirring continuously. Boil for about 1 minute until mixture thickens.

Remove from heat. Stir in vanilla, butter and chocolate chips. Stir until chocolate chips are melted and mixture is smooth.

Pour into pre-baked shell and refrigerate overnight.

Parmesan Crusted Chicken

1 Cup plain bread crumbs
2 tablespoons flour
1/4 Parmesan cheese
1 cup milk
6 1/2" thick pieces chicken breast strips
Vegetable oil for frying
2 cups dry bow-tie pasta
2 tablespoons butter
3 tablespoons olive oil
1/2 cup white table wine
2/5 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil
3/4 cup mild Asiago cheese, finely grated

Prepare pasta according to package directions.

Wash and drain chicken strips. Mix bread crumbs, flour and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in bread crumb mixture, then in milk, then back in bread crumbs. Place in frying pan of heated oil and fry at medium until golden. Remove and drain chicken.

In a sauce pan on medium heat, melt butter and add olive oil. With a stir in flour until mixture is blended. Quickly add garlic, whisk. Add wine and blend. Immediately add half and half and sour cream and stir. When mixture is smooth add grated cheese and stir until melted. Finally sprinkle in basil and stir lightly and remove from heat.

Garnish with broccoli florets and quartered white mushrooms, lightly steamed. if desired.

Place 2 cups pasta on individual dish. Spoon about 3/4 cup sauce over pasta. Place chicken on pasta and add broccoli florets and mushrooms. Add grated Parmesan cheese if desired.

Chicken Pot Pie with butter crust

3 pounds chicken , cooked then diced
4 hard-boiled eggs
1 teaspoon salt
1/2 teaspoon pepper
1 can condensed Cream of Celery soup diluted with one can of broth from the chicken breasts.
2 small cans Vegall Mixed Vegetables

Crust:
1 cup all purpose flour
1/4 teaspoon salt
8 tablespoons butter or margarine (1 stick)
5 tablespoons water

Prepare crust. Mix flour and salt. Cut the butter into into the flour rapidly until it is in tiny pieces. Add half the water and work with a fork blending into the flour and butter mixture. Add enough of the rest of the water to gather the dough together in a firm ball. Wrap in plastic wrap and put in freezer for 20 minutes.

Prepare the chicken. Bring lightly salted water to a boil then reduce to a simmer and cook chicken for 20-30 minutes. Skin, bone and dice the cooked chicken. Add chicken to vegetables and use broth to dilute the celery soup.

Spray a casserole dish (3 quart) with pam. Put drained vegetables in a saucepan with the diluted soup and heat until warm. Pour vegetables into casserole. Slice eggs in half, then quarter the halves. Place over the top of the casserole.

Roll out the pastry and arrange over the top of the dish. Cut a few small slits in the top to allow steam to escape. Brush the top with beaten egg mixed with a little water to glaze.

Bake at 400 degrees for about 30-35 minutes or until the crust is golden brown.

Chicken Marsala

4 boneless, skinless chicken breast halves
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon oregano
4 tablespoons olive oil
4 tablespoons butter or margarine
1/2 teaspoon pepper
1 cup fresh mushrooms, sliced
1/2 cup sweet Marsala wine.

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in flour and shake off the excess. Cook chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 minutes more until lightly browned on the second side. Stir the mushrooms.
When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Chicken Chow Mein

Makes 4 servings

1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
2 tablespoons margarine
2 cups bok choy, sliced
1 cup green bell pepper, chopped
1/2 cup onion, chopped
1 can bean sprouts
1 cup chicken bouillon
2 teaspoons soy sauce
12 ounces cooked chicken, diced
1 tablespoon cornstarch
3 cups cooked white rice

In large skillet, heat margarine and cook green pepper, onion and bok choy until tender--about 5 minutes. Add ginger and garlic and cook another 3 minutes or so.

Add bean sprouts, bouillon, soy sauce and chicken mixing until well combined. Bring just to boiling and remove from heat.

Combine cornstarch with 1 tablespoon cold water until smooth. Slowly stir into chicken mixture and return to boiling. Boil 1 minute. Reduce heat and simmer for 5 minutes.

Serve over hot cooked rice. Add Chinese noodles, if desired.

When you double this recipe use a whole green pepper and a whole medium onion. Do not double the bean sprouts.

Squash casserole

2 pounds yellow squash, sliced or chopped
1 small onion
1 can Condensed cream of chicken soup
1 cup sour cream (8 ounces)
1 cup grated Cheddar Cheese

Small amount of stove top stuffing, if desired

Preheat oven to 350. Cook squash and onions in a tablespoon of butter. Add small amount of water and cook until tender. Drain off liquid.

Add sour cream, cheese and soup and stir with squash until well mixed. Sprinkle about 1/2 a cup or so of the stuffing mix on top (if desired).

Bake uncovered for 20-25 minutes.

Asparagus and Rice Casserole - Aunt Doris

2 cans asparagus pieces
2 cups cooked rice (about 1 cup of raw rice before cooking)
1 can Condensed cheddar cheese soup
1 can condensed cream of mushroom soup
1 stick margarine or butter
1 medium onion

Melt butter in sauce pan and add onion and cook on low while rice cooks.

Mix the asparagus and rice in a casserole dish. In a separate bowl, mix the two soups and the onion and margarine. Pour the mixture over the asparagus and rice and mix together.

Bake uncovered at 325 for 40 to 45 minutes

Sweet Potato Suffle - Aunt Doris

3 cups cooked and mashed sweet potatoes
1 cup sugar
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1/3 stick margarine or butter
1/2 cup milk

Mix these ingredients together and pour into a greased oblong baking dish (about 9x13).

1 cup brown sugar
1/3 cup all purpose flour
1 cup chopped pecans (or walnuts - your preference)
1/3 stick margarine, softened.

Mix together and spread over the top of the potato mixture.

Bake at 350 for about 35 minutes.

Hash brown Casserole, Cracker Barrel

2 Pounds hashed brown potatoes, frozen or fresh
16 ounces sour cream
1 can condensed Cream of Chicken soup
1 stick butter or margarine
1/2 cup chopped onion
2 cups grated cheddar cheese

Preheat oven to 350. Grease a 9x13 pan. Place potatoes in pan and season with salt and pepper. Melt butter in microwave. In a bowl add minced onion, sour cream and cream of chicken soup and margarine. Mix together and pour over potatoes. Sprinkle with Cheddar Cheese.

Bake for 45 minutes or until completely warm and cheese is melted.

Mac and Cheese - best ever

3 1/2 cups large elbow macaroni, uncooked
10 ounces Velveeta cheese cut in cubes
10 ounces white Vermont cheddar cut in cubes
15 ounces Gruyere cheese, shredded
1 cup jack and cheddar cheese combined, shredded
4 ounces cream cheese at room temperature
2/3 cup sour cream
1 1/3 cup heavy cream
1 1/3 cup half and half
1 egg
2 2/3 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard powder
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
4 tablespoons plain flour

Grease 13x9 nonstick metal baking pan with butter. Preheat oven to 350. Prepare macaroni according to package directions. Drain pasta well and pour into the baking pan.

In a large mixing bowl, add heavy cream, half and half and sour cream. Break the cream cheese into little bits. Add egg, flour, Worcestershire, garlic and onion powder, dry mustard, cayenne pepper and nutmeg. Combine very well with a wire whisk until slightly lumpy.

Starting at the corners of the dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely). Sprinkle the Gruyere cheese evenly over the top. Pour the mixture on it, covering all areas. Gently shake the pan to make sure liquid is even. Push down and make little holes into areas of the mixture with your fingers to get some of the Gruyere down deeper below the surface.

Sprinkle the jack and cheddar combo over the mixture. Bake approximately 30 minutes. It will be creamy in the center and crusty on the top.

Makes 10 servings.

Monkey Bread

Requires two 9" cake pans

1 1/2 packages rapid rise dry yeast
1 teaspoon sugar
1 cup milk, scalded then cooled to warm stage (115 degrees)
1/2 cup margarine, melted
1/3 cup sugar
1 tablespoon salt
3 eggs
5 cups sifted plain flour

Dissolve yeast and teaspoon of sugar in warm milk. In a separate bowl, combine margarine, 1/3 cup of sugar and the salt and pour milk over this mixture. Stir in 1/2 the flour, then add the eggs and stir in remaining flour. Turn onto lightly floured board and knead for 10 minutes.

Place in a greased bowl, then turn dough upside down to expose greased side. Cover with towel and put in warm place to rise until doubled, about 1 1/2 hours.

Punch down dough and turn onto floured board and roll out to about 1/4 inch thickness. Roll into 48 balls. Dip balls into melted butter. Fills two 9" cake pans. Cover and let rise again until double in volume, about 1 hour.


Bake at 375 degrees for 15 to 20 minutes.

Makes about 4 dozen.

Wheat bread, whole wheat and honey

1 cup Milk
2 tablespoons sugar
1 tablespoon salt
1/4 cup margarine
1/2 cup honey
1 1/2 cups warm water (105-115 degrees0
2 packages Rapid Rise dry yeast
2 1/2 cups sifted plain flour (or bread flour)
5 cups unsifted whole wheat flour
2 tablespoons melted margarine

Mix together sugar, salt, milk, 1/4 cup margarine and the honey. Sprinkle yeast over the warm water, stirring until dissolved. Stir the milk mixture into the water.

Add bread flour and 2 1/2 cups of the whole wheat flour. Beat until smooth. Gradually add the remaining whole wheat flour, mixing in last of it with hadn until dough leaves side of bowl. Turn onto lightly floured board and knead about 10 minutes (or use mixer with dough hook for about 5 minutes).

Grease a bowl. Put dough in, then turn it greased side up and cover. Let rise in warm place for about 1 1/2 hours.

Punch dough down and turn onto lightly floured board. Divide in half and shape each into a smooth ball. Stretch or roll each until it is about 20 inches long. Fold dough into thirds from each opposite direction. Press with fingers to break any air pockets. Seal edge and ends by pinching together. Roll under palm of hand to smooth the shape.

Place seam side down in lightly greased 9x5x3 loaf pans. Brush top of each loaf with a tablespoon of melted margarine. Cover and let rise in warm place until doubled in bulk or until sides of dough reach tops of pans, about 1 1/4 hours.

Bake in a 400 degree oven for 40 to 50 minutes. Check after 40 minutes to insure top of loaves do not burn. Top should be browned and sound hollow when rapped with knuckle. Remove from pans immediately and cool well on a wire rack away from drafts.

If a lighter colored crust is desired, cover tops loosely with aluminum fol after the first 25 minutes of baking.

Dinner Rolls

1 package rapid rise dry yeast
1 cup milk, scalded then cooled
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup margarine, softened
4 cups plain flour (or bread flour)

Dissolve yeast in warm milk. Stir in sugar, salt, egg, margarine and 2 cups of the flour. Beat until smooth. Mix remaining flour and mix until dough is easy to handle.

Turn dough onto lightly floured board and knead for about 5 minutes until smooth and elastic. (Or knead with dough hook in an electric mixer for 5 minutes).

Lightly grease a bowl. Place dough in greased bowl, turn greased side up, cover and let rise in a warm place until double, about 1 1/2 hours.

Punch down dough and roll out to an oblong about 1/4 inch thick. Cut into 3 inch circles with cookie cutter. Place one circle on top of the other and place on a cookie sheet that has been sprayed with Pam.

Brush tops with melted margarine if desired. Cover and let rise about 30 minutes or until doubled in volume.

Bake in 400 degree oven for about 15 minutes or until golden brown. Check after 10 minutes to insure you do not burn the tops of the rolls.

Potato Pancakes

4 Medium Size potatoes. Puree in a food processor.
4 Tablespoons flour
1/2 teaspoon salt
1/3 cup milk
4 eggs

Mix all ingredients in food processor. Pour about 1/4 cup at a time onto hot skillet. Cook turning once until both sides are brown.

Yields about 16 pancakes.

French Bread

2 cups warm water
1 package rapid rise dry yeast
1 tablespoon salt
2 teaspoons sugar
1 teaspoon softened butter
6 cups plain flour (or bread flour)

Sprinkle yeast into warm water, stirring until dissolved. Add salt, sugar, butter and 2 cups of flour. Beat until smooth - about 2 minutes. Gradually beat in remaining flour until dough leaves the sides of the bowl.

Knead until smooth and elastic - about 15 minutes (or use electric mixer dough hook for about 5 minutes) Place in lightly greased bowl; turn upside down to bring up greased side. Cover with towel and let rise in warm place free from drafts until doubled in size, about 1 1/2 hours.

Spray a cookie sheet with Pam. Punch down the dough and turn onto a lightly floured board and divide in half. Roll each half into a n oblong shape. Beginning with the wide side, roll tightly as for a jelly roll, tapering the ends. Pinch ends to seal.

Place rolls 5 inches apart on cookie sheet. Brush each roll with cold ware. Cut 4 diagonal slashes across each loaf. Let rise uncovered in warm place free from drafts until double in bulk, about 1 1/2 hours.

Preheat oven to 400 degrees. Place a shallow pan of water on the bottom rack of the oven. Bake loaves for 40 minutes, brushing with water every 15 minutes. (I use a spray mister and mist the loaves about every 15 minutes). Brushing with water forms the crunchy crust typical of real French bread.

Crepes

Yield = 10 Crepes

1 1/4 cups all purpose flour
3 eggs
1 cup milk
1/4 cup water
1/2 teaspoon salt
3 tablespoons butter, melted

Gradually whisk milk into flour. Add eggs, water and salt continuing to whisk until the flour lumps disappear. Stir in 3 tablespoons melted butter. Batter should be the consistency of heavy cream. Dilute if necessary by beating in cold water a teaspoon at a time.

Heat a 6-inch non stick pan over medium heat. Pour about 1/4 cup of mixture into pan, swirling pan around to evenly coat the inside of the pan. Cook for a minute or so and then turn over and cook the other side. Slide the crepe out onto a plate and continue until all batter is used.

If batter begins to thicken too much, beat in a small amount of cold water as mentioned above.

Makes about 12 crepes.

Corny corn bread, mini muffins

This will make 36 mini muffins plus 6 regular muffins.

1/2 Cup Vegetable oil
1 Cup Cornmeal
3/4 Cup Plain Flour
1 Cup cream style corn
2 Eggs
1 Cup sour cream
1 Cup shredded sharp cheddar cheese
1/2 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt
2 Tablespoons sugar

Preheat oven to 357 degrees. Generously spray muffin cups with baking spray. Mix all ingredients together in a large bowl and pour into muffin tins and bake until golden brown, approximately 30 minutes.

Easter Bobka Bread

Makes 3 loaves. Grease and flour three bread pans.

2 cups milk, scalded and warm
1 1/2 Sticks melted butter
3/4 Cups Sugar
1/2 Teaspoon salt
1 Teaspoon vanilla extract
2 Packages dry yeast (or the rapid rise yeast)
6 Egg yolks [discard or save the whites for other uses]
6 Cups all purpose flour (or bread flour if you prefer)

Combine ingredients. Knead in a mixer or knead by hand for about 15 minutes until dough is shiny and elastic.  After all the flour has been added, continue to knead for approximately 2 minutes until the dough is smooth and satiny, not sticky.

1. The amount of flour called for in a recipe is always approximate. It is best to start with a smaller amount of flour and slowly add more while kneading to achieve a smooth, satiny textured dough.
2. With a stand mixer, soft doughs may climb over the collar of the dough hook. This indicates the dough needs more flour. The sooner all the flour is added, the less likely the dough is to climb the hook. Try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible, never exceeding the total amount given in the recipe. Shape the dough into a ball and place in an oiled bowl. Brush the top of the dough with additional oil to prevent a crust from forming while rising. Cover the bowl with a towel or plastic wrap and let rise in a warm (70 degrees F to 85 degrees F) place, free from drafts. Cover and let rise in a warm place until double in volume. Punch down and let rise a second time (unless you use rapid rise yeast, then you can omit the second rising).

Punch down and divide into three portions and form loaves. Cover each bread pan and let rise in a warm place.

TOPPING: 1/4 cup sugar, 1/4 cup four, 1/2 stick butter. Cut the butter into the dry mix until it is like coarse cornbread. Sprinkle liberally on the top of each loaf before they rise the final time.

Put a cookie sheet on the rack below the rack for the baking bread as some of the topping mix will melt and run down onto the bottom of the oven creating smoke. Bake at 325 degrees for 30 to 45 minutes, depending on your oven.

To avoid over browning, put aluminum foil tents over loaves, shiny side up, when the loaves have reached their desired color, usually within the first half hour of baking.

Remove from oven, and immediately remove loaves to a wire rack to cool for about 30 to 45 minutes. Place loaves in plastic bags to prevent them from drying out once they are cool.

Batter for vegetables and meat

1 cup all purpose flour
1/4 teaspoon salt
2 eggs, yolks separated from whites.
3 Tablespoons oil or melted butter
1/2 Cup water (or beer) for meat; 1 cup water (or beer) for vegetables.

Mix flour, salt, egg yolks and oil in a bowl. Gradually add the water or beer and whisk for only as long as it takes to produce a smooth batter. Do not overwork the mixture. Leave the batter to rest for at least 1 hour at room temperature, otherwise it will shrink away from the meat.

When ready to use, beat the egg whites until they form soft peaks and gently fold them into the batter until no white streaks show.

Banana Nut Bread

2 1/2 cups sifted all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 Cup sugar
1/4 Cup soft butter
1 Egg
1 Cup Mashed Bananas
1/2 Cup milk
1 Cup walnut or pecan pieces (optional)

Grease a loaf pan. Heat oven to 350 degrees. Sift flour with baking powder and salt and set aside. In a medium bowl, with portable electric mixer or wooden spoon, beat sugar, butter and egg until smooth.

Add bananas and milk, mixing well. Add the flour mixture, beating just until smooth. Stir in nuts.

Pour into prepared pan and bake about 1 hour or until cake tester comes out clean.

Let cool in pan 10 minutes, then remove from pan and cool on wire rack.

Wendys Chili

2 pounds lean ground beef (or turkey)
1 quart tomato juice
1 29-oz can tomato puree
1 15-oz can red beans, drained
1 medium onion, chopped (1 1/2 cup)
1/2 cup diced celery
1/4 cup green bell pepper, diced
1/4 teaspoon chili powder
1 teaspoon cumin
1 1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon each of black pepper, oregano, and sugar
1/8 teaspoon cayenne pepper

In a frying pan, brown the beef and drain. Put the drained beef and the remaining ingredients into a 6 quart stock pot. Let it simmer for 1 to 1 1/2 hours, stirring about every 15 minutes.

Meat loaf with spinach, ham and cheese stuffing

1 1/2 pounds ground beef
1/2 pound ground pork
1/2 small onion, diced
10 mushrooms, diced
1 egg
2 Tablespoons Ketchup
1 Teaspoon garlic powder
1 Teaspoon onion powder
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup bread crumbs
4 Slices provolone cheese
6 Slices American Cheese
3 Slices ham
1 10 1/2 ounce package frozen whole leaf spinach, thawed & drained.

Mix all ingredients except ham, cheese and spinach. Roll out to be about 10 X 14.
layer ham on top, then provolone, then spinach, then American cheese.

Roll up and seal the meatloaf ends. Bake at 375 degrees for 1 hour.

Rib Roast, beef

Preheat oven to 450 degrees, fat side up. Cook for 15 minutes and then reduce temperature to 325 degrees.

Cook to desired doneness by testing with a digital thermometer.

Rare = 120 (red center)
Medium Rare = 130 (very pink center)
Medium = 140 (light pink center)
Medium well = 150 (no pink)
Well = 160 (brown throughout)

Estimated cook time to reach the RARE stage is

Publish Post

3 ribs, 5 to 5.8 pounds, about 1.75 hours
4 ribs, 9 to 10.5 pounds, about 5.25 hours

How much does it feed?: Figure 2 people per rib. A full rib roast is 7 ribs, about 15 pounds and feeds about 20 people.

Meat Loaf

1 pound extra lean ground beef
1 pound ground pork
1/2 cup bread crumbs
1 Small onion
1 Clove Garlic
2 Eggs
1/4 Teaspoon pepper
1/2 Teaspoon basil
4 Slices raw bacon
1 Recipe tomato topping (recipe follows)

Tomato topping: Combine 1 cup ketchup with 1 cup brown sugar and mix until smooth.

Mix all ingredients except the bacon and tomato topping together. Mix well until blended. Shape into loaf and place in 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. place bacon on top of loaf and cover with tomato sauce.

Bake at 350 degrees for one hour.

Beef Stroganoff

1 Pound beef tenderloin [or other tender cut of beef like boneless rib eye steak]
2 Tablespoons butter
1/2 Pound Mushrooms
1 Medium onion
1 10 1/2 oz can condensed beef broth (do not dilute)
2 Tablespoons tomato paste
1 Small clove Garlic
1 Teaspoon Salt
3 Tablespoons Flour
1 Cup Sour Cream
4 Cups cooked noodles

Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long. Melt butter in a large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from heat.

In the same skillet, cook meat until golden brown. Reserve 1/3 cup of the beef broth, and stir in the remaining broth, tomato paste, garlic, and salt. cover and simmer about 15 minutes.

Blend reserved broth and flour. Stir into meat mixture and add mushrooms and onion. Heat to boiling, stirring constantly, and boil for 1 minute. Reduce heat and stir in the sour cream. Continue to cook until warm but do not boil or the sour cream will curdle.

Serve over cooked noodles.

Since the meat only cooks for a brief time, it is important to get a tender cut that does not require long cooking times.

Nacho and Tortilla Dip

8 Ounces Cream Cheese, softened
8 Ounces bottled salsa, your choice
8 Ounces Mexican Shredded Cheese

In a large oven proof glass bowl, melt cream cheese for about 1 1/2 minutes in microwave on high. Add the jar of Salsa and cook an additional 1 1/2 minutes. Then add the cheese and cook another 1 1/2 minutes.

Stir thoroughly after adding each ingredient.

Baked Mexican Dip

1 32 oz. can refried beans
1 Cup Sour Cream
1 Cup Mayonnaise
1 Package taco seasoning mix
1 Cup green onions, chopped
1 Cup black olives, chopped
2 Cups Sharp Cheddar Cheese, shredded
1 Cup chopped tomatoes

In a casserole dish, spread refried beans. Mix sour cream, mayo and taco seasoning mix in a separate bowl and then spread on top of the refried beans. Next layer is the olives, then the green onions. Top with shredded cheddar cheese.

Bake in a 350 degree oven just until cheese melts. Add top layer of tomatoes after the baking is completed.

Serve with Nachos.

Spinach Dip, Lipton

This is a variation on the Knoor because the Lipton Vegetable Soup Mix is half the size of the Knoor so you have to halve the other ingredients.

1 Cup Sour Cream
1/2 Cup Mayonnaise
1 Chopped green onion
1/2 Frozen 10 oz pkg. chopped spinach, thawed and squeezed dry.

Mix all ingredients and blend well. Chill, covered, for 2 hours before serving.

Makes 2 cups

Spinach Dip, Knorr

You make this with Knoor brand powdered Vegetable Soup mix.

10 Ounce pkg. frozen chopped spinach. Thaw and squeeze dry.
1 package Knoor Vegetable Soup Mix.
16 Ounces Sour Cream
1 Cup mayonnaise
3 chopped green onions

Mix ingredients and blend well. Chill, covered, for 2 hours before serving.

Makes 4 cups.

Jezebel Sauce (topping for cream cheese)

1 jar Apricot Preserves
1 jar Pineapple Preserves
1 teaspoon Prepared Horseradish

Mix together and spoon over cream cheese block. Serve with Town House Crackers.

Use equal parts of each preserve.

Can substitute hot sauce for the horseradish if desired, or omit it if you don't want it spicy.

Hush Puppies

1 Cup self-rising cornmeal
1/2 Cup self-rising flour
1 Tablespoon sugar
1 Large egg
1/2 Cup Diced onion
1/2 Cup Chopped green bell pepper

Vegetable oil

Combine all ingredients in a large bowl. Stir until moistened.

Pour oil to a depth of 3 inches in a dutch oven or large saucepan and heat to 375 degrees.

Drop batter by rounded tablespoons into hot oil and fry in batches about 2 minutes on each side or until golden brown. Drain on paper towels and serve immediately.

Makes about 18 hush puppies

Crab Dip

1 Envelope Lipton Recipe Secret Vegetable Soup Mix
13 ounces Sour Cream
1 can (6.5oz) crab meat ( or 1 cup frozen crab meat, thawed)
1 Pkg. (3 0z) Cream Cheese
1 Teaspoon lemon juice

Preheat oven to 325. Om a 1 quart casserole, thoroughly combine all ingredients.

Bake uncovered for 30 minutes or until heated through.

Makes 3 cups. Serve hot.

Sausage Balls - Courtney's

Courtney's Sausage Balls

3 Cups Bisquick or Jiffy Mix
1 Pound sausage
2 Cups Sharp cheddar cheese, grated

In a large bowl, work with hands until cheese is warm and contents are thoroughly blended.

Roll into balls just a little larger than a quarter. Place on cookie sheet and bake at 450 degrees for 10-12 minutes.

Makes about 50