FRIDAY JANUARY 20

MICROWAVE CARAMEL CORN

1 CUP BROWN SUGAR

1/2 CUP BUTTER

1/4 CUP WHITE SYRUP

1/2 TSP SALT

1/TSP SODA

3-4 QT POPPED POPCORN

1 PAPER BAG

COMBINE THE BROWN SUGAR, BUTTER, SYRUP, AND SALT

BRING TO BOIL FOR 2 MINTES

TAKE OFF BURNER AND ADD SODA

POUR MIXTURE OVER POPPED POPCORN IN BROWN PAPER BAG

POUR INTO POPCORN

MICROWAVE FOR 1 1/2 MINUTES

TAKE OUT AND SHAKE BAG

PUT BACK IN MICROWAVE FOR 1 1/2 MINUTES MORE AND SHAKE AGAIN

ENJOY

HARRISON COUNTY 4-H CLUB COOKBOOK

ON SALE AT THE HARRISON COUNTY EXTENSION OFFICE

CARMAEL CORN EDITH MORIN

1 STICK OLEO

3/4 CUP BROWN SUGAR

10 LARGE MARSHMALLOWS

1/2 CUP UNPOPPED POPCORN POPPED

COMBINE OLEO AND BROWN SUGAR

STIR TILL DISSOLVED

ADD MARSHMALLOWS AND STIR TILL DISSOLVED

POUR OVER POPPED POPCORN AND MIXED WELL

AND ENJOY!

Chicken Noodle Casserole

1 package (16 ounces) egg noodles

1 sweet red pepper, chopped

1 large onion, chopped

1 celery rib, chopped

1/4 cup butter, cubed

2 garlic cloves, minced

1-1/2 cups sliced fresh mushrooms

3 tablespoons flour

3 cups chicken broth

3 cups half-and-half cream

2 packages (8 ounces each) cream cheese, cubed

12 cups cubed cooked chicken

1 to 1-1/2 teaspoons salt

TOPPING:

1 cup finely crushed cornflakes

2 tablespoons butter, melted

1 tablespoon canola oil

3 tablespoons minced fresh parsley

1/2 teaspoon paprika

Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.

Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.

In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.

Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (8-10 servings each).

CHUNKY CHICKEN AND RICE SOUP

3 onions, chopped

4 celery stalks, sliced

Salt and pepper, to taste

1 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon sage

20 ounces peas, frozen

2 1/2 pounds lean chicken pieces

5 1/2 cups water

3/4 cup brown rice

Place onions, celery, salt, pepper, basil, thyme, sage, peas, chicken and water into slow cooker.

Cover and cook for one hour on high.

Reduce heat to low and cook for an additional 8 to 9 hours.

One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker.

Add rice. Cover and cook an additional hour on high.

BUTTERNUT SQUASH SOUP

1 medium onion, chopped

2 tablespoons butter

1 medium butternut squash (about 4 pounds), peeled and cubed

3 cans (14-1/2 ounces each) vegetable broth

1 tablespoon brown sugar

1 tablespoon minced fresh gingerroot

1 garlic clove, minced

1 cinnamon stick (3 inches)

1 package (8 ounces) cream cheese, softened and cubed

In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low for 6-8 hours or until squash is tender.

Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and

AMISH BEEF BARLEY SOUP

2 tablespoons vegetable oil

1 pound beef stew meat, cut into 1/2-inch chunks

1 onion, chopped

8 ounces sliced fresh mushrooms

3 carrots, coarsely diced

1 (14.5-ounce) can diced tomatoes, not drained

8 cups beef broth

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup quick-cooking pearl barley

In a soup pot, heat oil over high heat. Add beef, onion, mushrooms, and carrots and saut 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper and bring to a boil. Reduce heat and simmer on low 30 minutes, stirring occasionally until beef is tender.

Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.

For some great dunking, serve up this soup with our Parmesan Garlic-Rolls

THURSDAY JANUARY 19

PEANUT BUTTER POPCORN

1 CUP UNPOPPED POPCORN

1 CUP WHITE CORN SYRUP

1 CUP PEANUT BUTTER

1 CUP SUGAR

1 TSP VANILLA

POP POPCORN AND PUT IN LARGE BOWL.

COMBINE SUGAR AND SYRUP AND BRING TO BOIL AND BOIL FOR 1 MINUTE

ADD PEANUT BUTTER AND VANILLA AND STIR TILL BLENDED

POUR OVER POPCORN AND STIR TILL EVENLY COATED

STORE IN COVERED CONTAINER

POPCORN SALAD

1 CUP DICED CELERY

3/4 CUP MAYO

1 1/4 CUP SHREDDED CHEDDAR CHEESE

1 CAN WATER CHESTNUTS SLICED

3/4 CUP BACON BITS

1/4 CUP SHREDDED CARROTS

2 TBP MINCED CHIVES

6 CUPS POPPED POPCORN

COMBINE ALL AND MIX WELL

CARAMEL POPCORN KATHRYN WALKER

POP 8 QT POPCORN

1 CUP OLEO

2 CUPS BROWN SUGAR

1 TSP VANILLA

1/4 CUP SYRUP

BRING TO BOIL FOR 5 MINUTES

REMOVE FROM HEAT ADD 1/2 TSP SODA

POUR OVER POPCORN

BAKE 250 FOR 1 HOUR

STIR EVERY 15 MINUTES

DIEBETIC POPCORN

3 QT POPPED CORN

1/2 CUP PACKED BROWN SUGAR

1/2 CUP HONEY

COMBINE AND MIX WELL

BAKE 30 MINUTES AT 250 STIRRING EVERY 15 MINUTES

CRACKER JACK POPCORN

1 cup sorghum molasses

1 cup sugar

1 teaspoon vinegar

2 tablespoons water

1 tablespoon butter

1/4 teaspoon baking soda

5 quart popped corn

1 cup peanuts

Mix sugar, molasses, butter, water and vinegar together.

Cook until it makes a hard ball when dropped into cold water, 265 degrees F.

Stir frequently during last part of cooking to prevent scorching.

Remove from heat and add baking soda. Stir lightly.

While it still foams, pour over the popcorn mix.

Pour into a flat, buttered pan.

When cool, crumble into small pieces

Combine butter with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

HEAVENLY POPCORN

14 plain popped corn, remove any uncooked kernels

2 cups dry roasted peanuts

1 pound chocolate confectionery coating, almond bark, candy coating

3 tablespoons creamy peanut butter

In a large deep roasting pan, combine popcorn and peanuts.

In the top of a double boiler over simmering water, melt coating and peanut butter, stirring occasionally.

Pour over popcorn mixture and stir to coat.

Stir gently with a large spoon until it is not real hot, then use your hands to toss and coat the popcorn evenly.

Spread evenly on wax paper.

Allow to set about one hour.

Break apart any extremely large chunks and store in an airtight container

BUTTER CRUNCH POPCORN

1 1/2 cups pecan halves, toasted

10 cups popped unsalted popcorn

1 cup sugar

1 cup butter

1/4 cup corn syrup

2 tablespoons maple syrup

Grease a 15 x 10 x 1 inch jellyroll pan. Set aside.

Grease a large bowl.

Toss together pecans and popcorn in prepared bowl.

Combine sugar, butter, corn syrup and maple syrup in a heavy 2 quart saucepan.

Cook over medium-high heat, stirring constantly until mixture reaches 225 degrees F on a candy thermometer.

Pour over popcorn mixture, stirring to coat.

Spread on prepared jellyroll pan.

Cool completely. Break into pieces.

CINNAMON POPCORN

6 QT POPPED POPCORN

12 OZ BAG RED HOTS

PUT RED HOTS IN A 2 CUP MEASURING CUP AND FILL WITH SUGAR

2 STICKS OLEO

1/2 CUP WHITE SYRUP

1 TSP SALT

1/2 TSP SODA

1 TSP BUTTERED FLAVORING

FEW DROPS OIL OF CINNAMON

COMBINE ALL INGREDIENTS BUT SODA AND CINNAMON

BRING TO BOIL FOR 5 MINUTES

REMOVE FROM HEAT ADD SODA AND OIL

POUR OVER POPCORN

BAKE 250 FOR HOUR STIRRING EVERY 15 MINUTES

1,2,3. KETTLE CORN

1 SUGAR, 2 OIL, 3, CORN

CANDY CANE POPCORN

4 quart popcorn

2 cups whole nuts (pecans, cashews, peanuts, etc.)

3 cups miniature marshmallows

1 1/2 cups spiced gum drops, omit the black ones

1 cup butter

1 1/3 cups sugar

1/2 cup corn syrup

1 teaspoon vanilla

Mix popcorn, nuts, marshmallows and gum drops in large bowl.

Melt butter in heavy saucepan.

Add sugar, corn syrup and bring to a boil.

Stirring, simmer for 3 minutes.

Add vanilla extract. Blend well.

Pour over popcorn.

Mix, let stand 2 minutes to cool.

With wet hands, shape into cane.

Wrap in plastic.

Store in cool place.

WEDNESDAY JANUARY 18

MANDARIN ORANGE JELLO SALAD

1 sm. box orange Jello

1 sm. box tapioca pudding (NOT instant)

1 sm. box vanilla pudding (INSTANT)

1 lg. can mandarin oranges

8 oz. Cool Whip

Combine orange Jello, tapioca pudding, vanilla pudding and 3 cups water. Boil 2 minutes.

Cool completely.

Add 3/4 of container of Cool Whip, 1/2 the juice from mandarin oranges and 3/4 of the oranges.

Refrigerate until set.

Cover with Cool Whip and garnish with the rest of the mandarin oranges

RIBBON JELLO SALAD

RASPBERRY LAYER:

1 c. boiling water

1 (3 oz.) pkg. raspberry Jello

1 (10 oz.) pkg. frozen raspberries

ORANGE LAYER:

1 c. boiling water

1 (3 oz.) pkg. orange flavored Jello

1 (8 oz.) pkg. cream cheese, softened

1 (11 oz.) can mandarin orange sections

LIME LAYER:

1 c. boiling water

1 (3 oz.) pkg. lime flavored Jello

1 (8 1/4 oz.) can crushed pineapple

RASPBERRY LAYER: Pour boiling water on raspberry jello in large bowl. Stir until Jello is dissolved. Stir in frozen raspberries. Chill until thickened. Pour into 9 x 13 x 2 inch baking pan. Chill until almost firm.

ORANGE LAYER: Pour boiling water on orange Jello in large bowl. Stir until Jello is dissolved. Stir gradually into cream cheese. Chill until thickened slightly. Mix in orange segments (with syrup). Pour evenly on raspberry layer. Chill.

LIME LAYER: Pour boiling water on lime Jello in a large bowl. Stir until Jello is dissolved. Stir in pineapple (with syrup). Chill slightly. Pour over orange layer. Chill until firm.

ALICE'S ORANGE JELLO

1 PKG ORANGE JELLO

1 PKG INSTANT TAPIOCO PUDDING

1 PKG INSTANT VANILLA PUDDING

2 8 OZ COOL WHIPS

1 LARGE CAN MANDARIN ORANGES DRAINED

29 OZ CAN PINEAPPLE TIDBITS DRAINED

1 BAG MINI MARSHMALLOWS

1 CUP CHOPPED NUTS

COMBINE JELLO AND PUDDINGS WITH 1 CONTAINER OF THE COOL WHIP AND MIX WELL

FOLD IN SLOWLY THE REMAINING INGREDIENTS AND MIX WELL

POUR INTO 9X13 DISH AND REFRIGERATE TILL SET

CHEESY CORN CHOWDER

6 bacon strips, chopped

3/4 cup chopped onion

2-1/2 cups water

2-1/2 cups cubed peeled potatoes

2 cups sliced carrots

2 teaspoons chicken bouillon granules

3 cans whole kernel corn, drained

1/2 teaspoon pepper

7 tablespoons flour

5 cups milk

3 cups shredded cheddar cheese

1 cup cubed (Velveeta)

In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

BEV MOMS CLAM CHOWDER

4-6 SLICES BACON DICED

3 GREEN ONIONS WITH TOPS CHOPPED

5 MEDIUM POTATOES IN 1/2 INCH CUBES

1 STOCK CELERY SLICED

1 CARROT FINELY SLICED

1 CLOVE GARLIC MINCED

2 CUPS WATER

1 TSP SALT

1/2 TSP PEPPER

1 TSP WORSTERCHIRE

4 DROPS TOBASCO

2 CUPS CHOPPED CLAMS WITH JUICE

1 PINT HALF AND HALF

SAUTE BACON TILL CRISP AND DRAIN OFF GREASE

ADD ONIONS, POTAOTES, CELERY. CARROTS, AND GARLIC AND MIX WELL

ADD WATER AND SEASONINGS

SIMMER FOR 15 MINUTES TILL POTATOES ARE TENDER

MASH POTATOES LIGHTLY WITH MASHER

HEAT CLAMS AND JUICE IN SAUCEPAN 3 MINUTES TILL CLAMS ARE TENDER

ADD MIXTURE AND HALF AND HALF

HEAT TILL VERY HOT, BUT DO NOT BOIL

NORMAS CLAM CHOWDER

QUICK AND EASY

2 CANS CREAM OF POTATO SOUP

2 CANS NEW ENGLAND CLAM CHOWDER

2 CUPS MILK

1/2 STICK BUTTER

PUT INGREDIENTS INTO DUTCH OVEN AND SIMMER TILL HEATED THROUGH

OR PUT INTO CROCK POT AND COOK ON LOW FOR 3 HOURS

NEW ENGLAND CLAM CHOWDER

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 ounce) cans minced clams

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

TUESDAY JANUARY 17

CHICKEN SOUP AND COLDS

Irwin Ziment, M.D., pulmonary specialist and professor at the UCLA School for Medicine, says chicken soup contains drug-like agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems.

Spices that are often added to chicken soup, such as garlic and pepper (all ancient treatments for respiratory diseases), work the same way as modern cough medicines, thinning mucus and making breathing easier.

Another theory, put forth by Stephen Rennard, M.D., chief of pulmonary medicine at the University of Nebraska Medical Center in Omaha, is that chicken soup acts as an anti-inflammatory. The soup, he says, keeps a check on inflammatory white blood cells (neutrophils). Cold symptoms, such as coughs and congestion, are often caused by inflammation produced when neutrophils migrate to the bronchial tubes and accumulate there.

In his lab, Rennard tested chicken soup made from the recipe of his wife's Lithuanian grandmother. He demonstrated that neutrophils showed less tendency to congregate - but were no less able to fight germs - after he added samples of the soup to the neutrophils. Diluted 200 times, the soup still showed that effect.

POTATO DUMPLING SOUP NORMA

COOK POTATOTES AND DRAIN

DUMPLINGS:

1 EGG, 1/4 TSP SALT, 1/2 TSP BAKING POWDER

COMBINE AND ADD FLOUR

MAKE INTO DUMPLINGS (BITE SIZE) WITH TSP.

DROP INTO HOT STOCK

ADD MILK AND BUTTER UNTIL ALL IS COVERED

LITTLE BACON GREASE AND BACON PIECES

HOMEMADE CHICKEN AND DUMPLINGS SOUP

1 whole chicken

2 celery ribs and leaves

1 carrot

1 onion

water to cover

2 tablespoons butter

Simmer chicken with celery, carrot, and onion in water to cover, until meat falls off the bone.

Take chicken out of broth and set aside.

Remove celery, carrot, and onion; then strain the broth and pour the broth into a Dutch Oven or large pot.

Pick the chicken meat off the bone and put into the broth. Add butter. Bring broth to a boil.

While broth is heating mix the dumplings.

Dumplings

2 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

4 tablespoon olive oil

Mix ingredients, blend well, and turn out onto a floured surface. Knead four or five times.

Roll out the dough to 1/8 inch thick and cut into 1x1-1/2 inch strips.

Drop one strip at a time into chicken and broth. Reduce the heat to medium-low and cover for 15 minutes. Then turn off heat.

Break apart dumplings if you want smaller ones and sprinkle with pepper.

Dice up cooked vegetables and add to pot

Put the lid back on, but don't turn heat back on.

Wait 30 minutes and enjoy.

MONDAY JANUARY 16

All-Day Soup

2 lb. stew meat

1 medium onion, chopped

1 tablespoon olive oil

6 medium carrots, diced

4 cups shredded cabbage

6 potatoes, diced

4 celery ribs, diced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (14-1/2 ounces each) beef broth

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 tablespoon sugar

2 teaspoons Italian seasoning

1 teaspoon dried parsley flakes

In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. .

FIRE STATION CHILI

2 tablespoons vegetable oil

1 large onion, chopped

3 garlic cloves, minced

2 pounds ground beef

1 (28 ounce) can crushed tomatoes

1/3 cup chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon black pepper

2 (16-ounce) cans red kidney beans, drained

In a large pot, heat oil over medium-high heat; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid.

Add remaining ingredients; mix well.

Reduce heat to low and cover; simmer 30 minutes, stirring occasionally. Serve immediately.

CREAMY TOMATO SOUP

4 tablespoons butter

1 slice bacon, finely chopped

1 onion chopped

1 carrot, chopped

1 stalk celery, chopped

4 cloves garlic finely chopped

5 tablespoons flour

4 1/2 cups low-sodium chicken broth

1 (28-ounce) can whole, peeled tomatoes

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 cup heavy cream

1 3/4 teaspoon salt

black pepper

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.Whisk in the heavy cream salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.

HOMEMADE CHICKEN SOUP

1 LB. BONELESS AND SKINLESS CHICKEN BREASTS CUT IN 3/4 INCH PIECES

2 TBP CANOLA OIL

2 CUPS DICED ONION

1 RIB CELERY THINLY SLICED

1 CARROT THINLY SLICED

2 CUPS SLICED MUSHROOMS

1 GARLIC CLOVE MINCED

2 (141/2 OZ) CANS LOW SODIUM CHICKEN BROTH

2 1/4 CUPS WATER

1 BAY LEAF

1/2 TSP DRY THYME

1/4 TSP SALT

1/4 TSP PEPPER

1/2 CUP QUICK COOKING BARLEY OR RICE

IN A DUTCH OVEN, BROWN CHICKEN IN THE OIL

REMOVE CHICKEN FROM POT

ADD ONIONS, CELERY, AND CARROTS

COOK FOR 4 MINUTES

ADD MUSHROOMS AND GARLIC AND COOK FOR 2 MORE MINUTES

ADD CHICKEN AND REMAINING INGREDIENTS EXCEPT BARLEY OR RICE

COOK AND SIMMER

15 MINUTES BEFORE SERVING ADD BARLEY OR RICE

REMOVE BAY LEAF BEFORE SERVING

NORMAS BROCOLLI SOUP

SAUTE 1/2 CUP CHOPPED ONION IN 2 TBP BUTTER

ADD:

2 CANS CHICKEN BROTH

2 CANS WATER

BRING TO BOIL

ADD:

1/2 PKG ANGEL HAIR PASTA

1 BAG FRESH OR FROZEN BROCOLLI CHOPPED

ALLOW TO SIMMER TILL BROCOLLI IS TENDER

ADD:

3/4 LB. DICED VELVEETA

ALLOW TO MELT CHEESE

ADD 2 CUPS HALF AND HALF

ALLOW TO SIMMER

SALT AND PEPPER TO TASTE

CAKE BATTER RICE KRISPIES

3 TBP BUTTER

10 OZ BAG MINI MARSHMALLOWS

1/4 CUP DRY YELLOW CAKE MIX

6 CUPS RICE KRISPIES

1.75 OZ BAG OF SPRINKLES

MELT BUTTER AND ADD MARSHMALLOWS

STIR TILL MELTED

ADD CAKE MIX I SPOONFUL AT A TIME TILL MIXED WELL

STIR IN CEREAL TILL WELL COATED

STIR IN HALF OF SPRINKLES

POUR INTO 9X13 BAKING DISH

TOP WITH REMAINING SPRINKLES

ALLOW TO SET BEFORE CUTTING

FRIDAY JANUARY 13

SEWING MACHINE REPAIR

GENE HIAVATY (816) 279-6994

CHRIS WILKINSON 816-617-4268 HOME SERVICE

PENZEYS SPICES

1-800-741-7787

CAJUN FISH AND SLAW WRAPSlaw:

3 1/2 cups thinly sliced red or green cabbage

1/4 cup light mayonnaise

1 1/2 tablespoons cider vinegar

1/2 teaspoon sugar

Wraps:

1 tablespoon paprika

1 1/2 teaspoons thyme

1 1/2 teaspoons oregano

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon ground red pepper

4 (6-ounce) farm-raised catfish fillets

1 tablespoon olive oil

4 (8-inch) fat-free flour tortillas

To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.

To prepare the wraps, combine first 6 ingredients in a shallow dish. Dredge fillets in seasoning mixture. olive oil in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.

Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.

MEDITERRANEAN WRAP

2 medium zucchini, about 1/2 pound each, sliced lengthwise into 1/4-inch slices

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground pepper

1 cup hummus

4 pieces whole-grain wrap bread

1/4 cup pine nuts

2 large tomatoes, sliced

2 cups baby spinach leaves

1/2 cup sliced red onion

1/4 cup fresh mint leaves

. Preheat the broiler. Discard the outermost slices of zucchini and brush the rest with oil; dust with salt and pepper. Place on a baking sheet and broil about 3 inches from heat for 5 minutes on each side, or until tender and slightly browned.

2. Spread 1/4 cup hummus on each wrap and sprinkle with 1 tablespoon pine nuts. Top with a few slices of tomato and zucchini, 1/2 cup spinach, a few sliced onions, and 1 tablespoon mint. Roll up and cut in half on a diagonal.

Winter storms usually leave ice and snow on sidewalks which can be quite hazardous. Ice melters can take care of that last bit of ice which is difficult to remove. But when using ice melters, consider your plants. Use just enough to get the job done. These materials are salts and can harm plant roots if used in excess.

THURSDAY JANUARY 12

TUNA MELT

12 ounces canned chunk light tuna, drained

1 medium shallot, minced (2 tablespoons)

2 tablespoons low-fat mayonnaise

1 tablespoon lemon juice

1 tablespoon minced flat-leaf parsley

1/8 teaspoon salt

Dash of hot sauce

Freshly ground pepper, to taste

4 slices whole-wheat bread, toasted

2 tomatoes, sliced

1/2 cup shredded sharp Cheddar cheese

Preparation

Preheat broiler.

Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

GRILLED PESTO CHICKEN WRAP

skinless chicken breasts

1/4 cup reduced-fat pesto

4 slices provolone cheese

4 sun dried tomatoes, packed in oil, drained and minced

4 whole-wheat tortillas

Cooking spray

Preheat pan over medium high heat and spray with cooking spray.

Place chicken breasts between heavy duty plastic wrap and pound each breast until each one is about 1/2-inch thick. Season with salt and pepper to taste and add chicken to the hot pan. Cook until light brown on the outside and white all the way through about 6 minutes per side. Remove from heat to cool slightly.

Chop chicken into bite-sized pieces and in a small bowl, combine with the pesto sauce. Add 1/4 of the chicken mixture to each of the wraps and top with one slice of cheese and 1/4 of the sun dried tomatoes. Close up the wrap so that the cheese melts slightly from the heat of the chicken.

Tip

Experiment by swapping in different cheeses here, like parmesan or cheddar.

PESTO

3 cups fresh basil leaves

1 1/2 cups chopped walnuts

4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

Directions

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

MARY'S ALL PURPOSE SEASONING SALT EVELYN BURKBEE

1 BOX SALT 26 OZ

1 BOX 2/1 8 OZ CELERY SEED OR POWDER

1 2 1/2 OZ BOX ONION POWDER OR SALT

(1) 1 5/8 BOTTLE GARLIC POWDER

2 TBP CHILI POWDER

2 TSP SUGAR

1 TSP PEPPER

1 1/2 TSP PAPRIKA

1/2 TSP TUMERIC

1/2 TSP CURRY POWDER

COMBINE AND STORE IN COVERED JAR

EXCELLENT FOR STEWS, MEATLOAF, HAMBURGERS, SALADS

WEDNESDAY JANUARY 11

QUART OF PUMPKIN 10 LB PRESSURE FOR 60 MINUTES

PINTS 10 LB PRESSURE FOR 45 MINUTES

PAULAS HOUSE SEASONING

1 cup kosher salt

1/4 cup fresh ground black pepper

1/4 cup garlic powder

Blanc Mange Recipe

Top of Form 1

2 tablespoons cornstarch

2 tablespoons sugar

few grains salt

2 tablespoons water

1 cup scalded milk

1/2 teaspoon vanilla extract

Mange, which is French for " White Food " turns out to be plain old cornstarch pudding.

Combine the cornstarch, sugar, salt and water.

Slowly add 1 cup scalded milk, stirring constantly and cook over medium heat until thick and smooth. Add 1/2 tsp vanilla. Can be poured into wetted molds and chilled or into any pretty serving dish or single servers. Chill and serve with a well flavored sauce. I like to heat Apple caramel dip and thin it with milk or cream to drizzle on the pudding.

GRANDMA'S CORN STARCH PUDDING

1 c. sugar (scant)

3 tbsp cornstarch

2 1/2 c. milk

Dash of salt

1 tsp. vanilla

Mix sugar and cornstarch. Add milk, salt and vanilla. Cook until thickened. Be careful of scorching. Serve hot or cold

REUBEN SANDWICH BLANCHE

2 CUPS SAUER KRAUT DRAINED

1 TSP CARAWAY SEED

8 SLICES RYE BREAD

1/4 CUP VEGETABLE OIL

4 TBP HORSERADISH MUSTARD

3/4 LB LEAN CORN BEEF COOKED

1/3 CUP RUSSIAN DRESSING

4 SLICE SWISS CHEESE

425 OVEN PREHEATED

COMBINE SAUER KRAUT AND CARAWAY SEEDS AND SET ASIDE

PLACE BREAD ON BAKING SHEET AND SPRAY BOTH SIDES WITH VEGETABLE OIL

ON EACH SLICE PLACE 1 TBP MUSTARD

DIVIDE CORN BEEF OVER MUSTARD

SPREAD DRESSING OVER CORN BEEF

ADD 1/2 CUP SAUER KRAUT TO EACH

TOP WITH SLICE OF CHEESE

COVER WITH REMAINING BREAD AND PRESS DOWN

BAKE 7-8 MINUTES ON EACH SIDE UNTIL CRISP AND BROWN

CINNAMON APPLE GRILLED CHEESE

1 cup sliced peeled tart apple

3 teaspoons butter, softened, divided

1/3 cup chopped walnuts

1 tablespoon honey

3 tablespoons cream cheese, softened

2 tablespoons powdered sugar

1/4 teaspoon cinnamon

4 slices raisin bread

2 slices Muenster cheese (3/4 ounce each)

In a large skillet, saute apple slices in 1 teaspoon butter until tender. Meanwhile, in a small skillet, cook and stir the walnuts and honey over medium heat for 2-3 minutes or until lightly toasted.

In a small bowl, beat the cream cheese, powdered sugar and cinnamon until smooth. Stir in walnut mixture. Spread over two slices of bread; layer with Muenster cheese, apple slices and remaining bread. Spread remaining butter over the outsides of each sandwich.

In a large nonstick skillet coated with cooking spray, toast sandwiches for 1-2 minutes on each side or until golden brown and cheese is melted. Yield: 2 servings.

BACON AND EGG SALAD SANDWICH

2 bacon strips, cooked and crumbled

3 tablespoons mayonnaise

1 tablespoon spicy brown mustard

3 hard-cooked eggs, chopped

4 slices sandwich bread

2 lettuce leaves

In a small bowl, combine the bacon, mayonnaise, mustard . Add eggs; stir gently to combine. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately. Yield: 2 servings.

EGG SALAD WITH A TWIST ALICE

1 SLICE FLAT BREAD

LETTUCE LEAF

2 HARD BOILED EGGS DICED

1 TSP MAYO

1/4 TSP MUSTARD

COMBINE EGGS, MAYO, AND MUSTARD

SPREAD OVER LETTUCE LEAF

TWIST:

1 TSP MINCED ONION

1 TSP FINELY DICED CELERY

1 TSP MANGO PEPPERS DICED

1 TSP SLICED DICED CARROTS

1 TSP SLICED AND DICED ZUCCHINI

COMBINE ALL AND SPREAD ON EGG SALAD

TOP 1 SLICE OF TOMATO

PEANUTTY CALIFORNIA SANDWICH

1/3 CUP COTTAGE CHEESE

1 TBP PEANUT BUTTER

2 TBP RAISONS

2 SLICE WHOLE WHEAT BREAD

1/4 CUP ALFALFA SPROUTS OR THINLY SLICED APPLES

COMBINE CHEESE AND PEANUT BUTTER

SPREAD ON BREAD

TOP WITH RAISONS

SPRINKLE WITH SPROUTS

TOP WITH BREAD

TUESDAY JANUARY 10

SUES HONEY BUN CAKE

1 YELLOW CAKE MIX

4 EGGS

8 OZ SOUR CREAM

1/2 CUP SUGAR

TOPPING:

1 CUP BROWN SUGAR

3 TSP CINNAMON

1 CUP CHOPPED NUTS

GLAZE:

2 CUPS POWDERED SUGAR

2 TSP VANILLA

4 TBP MILK

DASH SALT

COMBINE CAKE INGREDIENTS AND MIX WELL

POUR HALF OF BATTER IN A GREASED 9X13 PAN

COMBINE TOPPING INGREDIENTS AND PUT HALF ON TOP OF BATTER

NEXT LAYER OF BATTER

SECOND HALF OF BROWN SUGAR MIXTURE

BAKE 350 FOR 45 MINUTES

COMBINE GLAZE INGREDIENTS AND PUT ON TOP IMMEDIATELY

WHOLE GRAIN FLAT BREAD SOCCA FIRANATIA

1 cup whole wheat flour or cornmeal, or chickpea flour (also called besan; sold in Middle Eastern, Indian, and health food stores)

1 teaspoon salt

4 tablespoons olive oil

1/2 large onion, thinly sliced (optional)

1 tablespoon fresh rosemary leaves (optional)

Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.

When ready to bake, heat the oven to 450°F. Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you’re using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it’s done.) Let it rest for a couple minutes before cutting it into wedges or squares.

Easy Whole Grain Pizza. When the bread is done, top as you would pizza, using a relatively light hand. Smear a thin layer of tomato sauce on first if you like, then add a sprinkling or crumble of cheese and thinly sliced vegetables, cooked meat, olives, onions—whatever. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve.

Easy Socca or Farinata. Crisp on the bottom, custardy on top; chickpea flour is authentic, but whole wheat flour produces lovely results. You’ll need a deep 12-inch pan or skillet. Increase the water to 3 cups and add up to another 2 tablespoons of oil if you like. Bake as above, but longer—closer to an hour. To get a crisper top, set under the broiler for a couple of minutes after the bottom is nicely browned. Let cool a bit in the pan, then slide a narrow spatula under the bottom to remove it. Cut into wedges and served

PAULA'S WHITE BEAN CHILI

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

3/4 cup diced onion

1 pound skinless, boneless chicken breasts finely chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

1/2 teaspoon ground white pepper

Pinch of red pepper flakes

Kosher salt and freshly ground pepper

1 pound collard greens, stemmed and roughly chopped (about 5 cups)

1 1/2 cups chopped green chiles (fresh or canned)

1 quart low-sodium chicken broth

2 15-ounce cans navy beans drained and rinsed

1/2 bunch fresh cilantro, chopped

Light sour cream chopped tomatoes and/or lime wedges, for garnish (optional)

In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.

Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.

Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

Per serving: Calories 245; Fat 7 g (Sat. 1.5 g; Mono. 3.4 g; Poly. 1.3 g); Cholesterol 38 mg; Sodium 755 mg; Carbohydrate 23.5 g; Fiber 8 g; Protein 22 g

ANGEL HAIR PASTA AND VEGGIES

8 ounces uncooked angel hair pasta

1 cup sliced fresh mushrooms

1 cup thinly sliced fresh carrots

1 cup fresh snow peas

1 cup chopped sweet yellow, red or green pepper

1/3 cup chopped fresh basil

2 garlic cloves, minced

2 tablespoons olive oil

2 teaspoons cornstarch

1 cup chicken broth

1/4 teaspoon salt

3 medium tomatoes, peeled and chopped

1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.

In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.

Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese. Yield: 4 servings.

BEVS SLOW COOKER CHEESY CHICKEN AND POTATOES

1 LARGE GREEN PEPPER CHOPPED

3 RED POTAOTES THINLY SLICED

1 TSP REG OR SMOKED PAPRIKA

8 SMALL BONE IN CHICKEN THIGHS WITH SKIN REMOVED

1 CAN CREAM OF CHICKEN SOUP

1/4 LB. VELVEETA IN 1 INCH CUBES

1 TBP WORSTERCHIRE SAUCE

1/4 CUP FRESH PARSLEY

ADD PEPPERS TO SPRAYED SLOW COOKER

TOP WITH POTATOES

SPRINKLE PAPRIKA OVER CHICKEN

PUT 4 THIGHS IN SLOW COOKER

COVER WITH SOUP

ADD REMAINING 4 THIGHS OF CHICKEN

AND COVER

COOK ON LOW 6-8 HOURS OR HIGH 3-4 HOURS

USE SLOTTED SPOON TO TRANSFER CHICKEN AND VEGGIES TO PLATTER

SET SLOW COOKER ON HIGH HEAT

ADD VELVEETA AND WORSTERCHIRE TO LIQUID IN SLOW COOKER

COVER AND COOK FOR 5 MINUTES TILL CHEESE IS MELTED

SPOON ONTO TOP OF CHICKEN AND VEGGIES

MONDAY JANUARY 9

FLAT BREAD

1 1/2 c. whole wheat flour

1/2 c. sugar

1/2 c. butter, softened

1 c. boiling water

4 - 4 1/2 c. white flour

1 c. buttermilk

2 tsp. baking powder

1 1/2 tsp. salt 1 tsp. soda

Heat oven to 400 degrees. In large bowl combine whole wheat flour, sugar, butter and water. Let stand until cool (about 5 minutes). Stir in remaining ingredients using enough flour to make dough easy to handle. Turn dough onto lightly floured surface and knead about 5 minutes. Divide dough in quarters and cut each quarter into 8-10 portions. Roll out each portion on floured surface as thin as possible. Flat breads will be irregular in shape. Place on ungreased cookie sheets. Bake 5-10 minutes depending on thickness, or until golden brown.

CHICKEN ZUCCHINI ALFREDO

3 tablespoons extra-virgin olive oil

2 cloves garlic minced

2 zucchini, thinly sliced into half-moons

4 thin skinless, boneless chicken breasts

Freshly ground pepper

fettuccine (preferably whole wheat)

1 tablespoon flour

1 cup cold low-fat milk (1%)

1/2 cup evaporated nonfat milk

3/4 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Combine milk, flour, and evap milk in saucepan. Stir until begins to thicken and add cheese. Transfer chicken to a plate. Top with

FRIDAY JANUARY 6

ALICES CHEESE BREAD

1 LOAF FROZEN BREAD THAWED

ADD TWO CUPS OF BRICKS CHEDDAR, MOZARELLA, OR MONTEREY JACK CHEESE CUT INTO SMALL CHUNKS

SLICE THE BREAD DOUGH IN REAL LONG STRIPS]

COMBINE BREAD DOUGH AND CHEESE

KNEAD AND SHAPE INTO LOAF

ALLOW TO RISE TO DOUBLE

PUT INTO GREASED OR SPRAYED LOAF PAN (9X5)

BAKE 350 FOR 25-30 MINUTES

ALLOW TO REST AND COOL BEFORE SLICING

FRUIT AND NUT PROTEIN BAR CHOCOLATE

8 OZ BOX PITTED DATES CHOPPED

1/2 CUP VANILLA WHEY

1.2 CUP COCOA POWDER

3 TBP WATER

1 CUP WALNUTS OR CASHEWS

1/2 CUP UNSALTED SUNFLOWER SEEDS

IN A FOOD PROCESSOR

COMBINE:

DATES, PROTEIN POWDER OR WHEY, COCOA, AND WATER

PROCESS WELL

ADD WALNUTS AND SUNFLOWER SEEDS AND PULSE TWICE

SPREAD IN 8X8 SPRAYED BAKING PAN

PRESS FIRMLY INTO PAN

CUT INTO BARS AND REFRIGERATE

HEART HEALTHY BURRITO

4 (10 inch) Fat Free Flour Tortillas

2 cups grilled chicken strips, pre-cooked, prepared refrigerated or frozen

1 1/3 cups brown rice, prepared

1 1/3 cups broccoli, steamed

2 cups Cheddar Cheese, shredded

Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.

Warm tortillas in a microwave for 10 seconds.

To build 1 burrito: Place 1/2 cup of chicken on the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli.

Evenly sprinkle 1/2 cup of cheese over the broccoli.

Repeat steps 1 through 4 using remaining tortillas and ingredients.

Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot.

REDUCED CALORIE BANANA BREAD

1-1/2 cups flour

1-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon salt

2 slightly beaten egg whites

1 cup mashed banana

3/4 cup sugar

1/4 cup cooking oil

Nonstick cooking spray

In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt.

In a large mixing bowl stir together egg whites, banana, sugar, and oil. Stir flour mixture into banana mixture just until moistened.

Spray an 8x4x2-inch loaf pan with nonstick cooking spray. Spread batter in prepared pan. Bake in a 350 degree F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.

Make ahead directions

Cool completely. Wrap in foil, then seal in a plastic bag. Freeze up to 3 months.

THURSDAY JANUARY 5

ALMOND VEGETABLE CHICKEN STIR FRY

1 pound boneless skinless chicken breasts, cut into thin strips

3/4 cup sliced almonds

1 tablespoon canola oil

1 package (16 ounces) frozen broccoli stir-fry vegetable blend

1 tablespoon cornstarch

1 tablespoon brown sugar

1/2 teaspoon ground ginger

1/3 cup unsweetened pineapple juice

1/3 cup reduced-sodium soy sauce

Hot cooked rice, optional

In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.

ANGEL HAIR PASTA AND VEGGIES

8 ounces uncooked angel hair pasta

1 cup sliced fresh mushrooms

1 cup thinly sliced fresh carrots

1 cup fresh snow peas

1 cup chopped sweet yellow, red or green pepper

1/3 cup chopped fresh basil

2 garlic cloves, minced

2 tablespoons olive oil

2 teaspoons cornstarch

1 cup vegetable broth or chicken broth

1/4 teaspoon salt

3 medium tomatoes, peeled and chopped

1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.

In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.

Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese. Yield: 4 servings.

WEDNESDAY JAN 4

OATMEAL COOKIE

3 BANANAS

1 CUP WALNUTS

1 CUP FIGS

1 CUP DATES SOAKED IN WATER FOR 20 MINUTES AND DRAINED

1 TSP VANILLA

2 CUPS OATMEAL QUICK COOK

PROCESS EVERYTHING BUT OATMEAL IN FOOD PROCESSOR TILL SMOOTH

ADD OATMEAL AND MIX WELL

DROP BY SPOONFUL ON BAKING SHEET

BAKE 350 FOR 10-12 MINTUES TILL LIGHTLY BROWN

FRUIT AND NUT TRAIL MIX

1 package (6 ounces) dried apricots, quartered

3/4 cup golden raisins

3/4 cup walnut halves

1/2 cup salted cashews

1/2 cup sunflower kernels

1/3 cup dried cranberries

1/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 egg white

1 teaspoon water

Coat a foil-lined 15-in. x 10-in. x 1-in. baking pan with cooking spray; set aside. In a large bowl, combine the first 10 ingredients. In a small bowl, beat egg white and water on high speed for 1 minute or until frothy; fold into fruit mixture.

Spread into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 4 cups.

CITRUS SMOOTHIE

1 1/4 cups fresh berries

3/4 cup low-fat plain yogurt

1/2 cup orange juice

2 tablespoons nonfat dry milk

1 tablespoon toasted wheat germ

1 tablespoon honey

1/2 teaspoon vanilla

COMBINE IN BLENDER AND BLEND WELL

OVERNIGHT OATMEAL

8 cups water

2 cups steel-cut oats, (see Ingredient note)

1/3 cup dried cranberries

1/3 cup dried apricots, chopped

salt to taste

Preparation

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

Skipping breakfast is a common strategy for people who are trying to lose weight, but it's usually not a successful one. Your body (or maybe your brain) expects to be refueled a few times each day, so when you skip meals you may feel so hungry that when lunch time comes, you over-eat or maybe you choose foods that are not the healthiest choices.According to research, skipping meals, especially breakfast, can actually make weight control more difficult. Breakfast skippers tend to eat more food than usual at the next meal or nibble on high-calorie snacks to stave off hunger. Several studies suggest that people tend to accumulate more body fat when they eat fewer, larger meals than when they eat the same number of calories in smaller, more frequent meals. To teens, especially teenage girls, skipping breakfast may seem like a perfectly logical way to cut down on calories and lose weight. It's important for moms to educate their kids about the importance of the morning meal and the role it plays in maintaining good health and preventing obesity.

LIGHT CHICKEN PARMESON

1 cup fat-free low-sodium chicken broth

1 clove garlic thinly sliced

1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces

Kosher salt and freshly ground pepper

4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)

1/4 cup chopped fresh parsley

6 ounces shredded part-skim mozzarella cheese (about 1 cup)

1/4 cup grated parmesan cheese

1/4 cup breadcrumbs

1 large egg white

Cooking spray

Instant polenta, for serving (optional)

Position a rack in the upper third of the oven and preheat to 450 Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

Mist a cast-iron skillet with cooking spray Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce

MAKEOVER ROSEMARY MUFFINS MR FOOD

1-1/2 cups flour

1-1/2 cups whole wheat flour

2 teaspoons sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1-1/2 cups (12 ounces) reduced-fat plain yogurt

1/2 cup fat-free milk

1/4 cup canola oil

1 tablespoon Dijon mustard

1/2 cup crumbled goat cheese

1/2 cup chopped Greek olives

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary.

Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen

MISSOURI EXTENSION TIP TIM BAKER DAVIESS COUNTY EXTENSION

The best time to prune most deciduous (LOSING LEAVES OR PETALS) trees is in late winter or early spring, before they begin to leaf out. However, if your trees have been damaged in a winter storm, you may need to prune them right away, especially if life or property is in danger. Please keep safety in mind. If you lack the expertise, or the job is too big, call a professional tree service. They have the experience and knowledge to do the job safely.

MONDAY DECEMBER 19

Make Ahead: Farmer's Breakfast Casserole

3 cups frozen shredded hash browns, 24 oz. bag

3/4 cups Monterey jack cheese, shredded

3/4 cups Cheddar cheese, shredded

1/3-cup mild salsa

1 cup Ham, or Canadian-style bacon, diced

1/2 cup Green onions, sliced

4 Eggs, beaten

12 oz Evaporated milk, canned

1/4-teaspoon black pepper

1/8-teaspoon salt

Make Ahead (day before)

Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake, uncovered at 350 °F for 40 to 45 or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6

Easy: French Toast Casserole

1 loaf French bread

6 eggs

3 cups whipping cream or half and half

1/3-cup sugar

2 teaspoons vanilla

Spray a 13x9 pan with Pam. Tear up the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread. Bake at 375 °F for 45 minutes. Dust with powdered sugar. Serve with syrup.

ALICES BREAKFAST CASSEROLE

COVER THE BOTTOM OF A SPRAYED 9X13 WITH BREAD SLICES

BROWN 1 LB. OF SAUGAGE AND DRAIN AND SPRINKLE ON BREAD

COMBINE 6 EGGS, 3/4 CUP MILK, 1/2 CUP DICED ONION, 1/3 CUP DICED CELERY, 1/2 CUP DICED BELL PEPPERS

SALT AND PEPPER TO TASTE AND MIX WELL AND POUR OVER SAUSAGE

COVER AND REFRIGERATE

NEXT MORNING BAKE 350 FOR 40-45 MINUTES

SPRINKLE SOME SHREDDED SHARP CHEDDAR CHEESE AND BACK TO OVEN TILL CHEESE MELTS

Make-Ahead: French Toast Bundt Pan Breakfast

This is a cross between coffee cake and cinnamon rolls!

12 (very cold) unbaked dinner rolls

2 eggs

1/3-cup liquid hazelnut coffee creamer

1/4-cup pancake syrup or honey

3-tablespoon butter, melted

2-tablespoon sugar

1/2-tablespoon ground cinnamon

1/2-tablespoon vanilla

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the refrigerator before the dough starts rising.

Cut rolls in fourths. Combine the other ingredients in a bowl. Dip rolls in mixture and place in Bundt pan, which has been sprayed with non-stick spray. Pour remaining mixture over rolls.

For make-ahead, cover with plastic wrap and refrigerate at this time.

When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan.

Bake at 350 °F for 35 minutes. Invert onto a serving platter. Drizzle with syrup and powdered sugar. Slice and serve with additional syrup.

SAUSAGE AND EGG BREAKFAST

12 ounces bulk breakfast, sausage

3 slices white bread, torn into bite-size pieces

1/2 cup shredded Monterey Jack cheese

6 eggs

1 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup shredded Cheddar cheese

Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool.

Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese.

In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight.

In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through. Makes about 6 servings.

APPLE COFFEE CAKE

1/2 cup butter flavored shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 3/4 cups chopped, peeled tart apples

TOPPING:

3/4 cup packed brown sugar

1 teaspoon cinnamon

2 tablespoons cold butter

1/2 cup chopped walnuts or pecans

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in. square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.

NORMAS MARBLE COFFEE CAKE

1 YELLOW OR WHITE CAKE MIX

1 CUP SOUR CREAM

4 EGGS

1/2 CUP OIL

1/2 CUP MILK

3 OZ BOX VANILLA INSTANT PUDDING

COMBINE ALL INGREDIENTS AND MIX WELL

IN A SMALL BOWL COMBINE:

1 CUP BROWN SUGAR

2 TSP CINNAMON

POUR HALF BATTER IN A FLOURED AND GREASED 9X13

SPRINKLE HALF CINNAMON MIXTURE

TOP WITH REMAINING BATTER

TOP WITH REMAINING CINNAMON MIXTURE

TAKE A BUTTER KNIFE AND SWIRL THE INGREDIENTS

BAKE 350 FOR 4O-45 MINUTES ?

STRAWBERRY COFFEE CAKE WITH A PEANUT BUTTER STREUSEL

1 cup sour cream

1/3 cup milk

1/2 teaspoon almond extract

2 (7 ounce) packages Strawberry Muffin Mix

Peanut Butter Streusel:

1/2 cup Crunchy Peanut Butter

1/4 cup packed brown sugar

1/3 cup Flour

1/2 teaspoon almond extract

1/3 cup Strawberry Jam

Heat oven to 350 . Coat 9x9-inch baking pan with no-stick cooking spray.

Combine sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.

Combine peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.

Bake 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.

FRIDAY DECEMBER 9

LEMON CAKE COOKIE

1 lemon cake mix

2 eggs

1/3 cup vegetable oil

1 teaspoon lemon extract

1/3 cup powdered sugar for decoration

Preheat oven to 350

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of powdered sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

LEMON SUGAR COOKIES NORMA

2 1/4 CUPS FLOUR

3/4 TSP BAKING POWDER

1/4 TSP SALT

1/2 CUP BUTTER

1/4 CUP SHORTENING

1 CUP SUGAR

1 EGG

1/2 TSP LEMON EXTRACT

COMBINE DRY INGREDIENTS

BLEND IN BUTTER, EGG, AND SHORTENING

ADD LEMON EXTRACT AND MIX WELL

COVER AND CHILL FOR 1 HOUR

MAKE INTO WALNUT SIZE BALLS

PLACE ON GREASED COOKIE SHEET 2 1/2 INCHES APART

FLATTEN WITH GLASS

BAKE 400 FOR 6-8 MINUTES

MAKES 4 DOZEN

SUES PUDDING COOKIE

2 1/4 CUPS FLOUR

1 TSP BAKING SODA

1 CUP OLEO

1/4 CUP SUGAR

3/4 CUP BROWN SUGAR

1 TSP VANILLA

1 PKG INSTANT PUDDING OF YOUR CHOICE (SMALL)

2 EGGS

ADD CHIPS OF YOUR CHOICE

COMBINE OLEO, SUGARS, VANILLA, AND PUDDING MIX

BEAT TILL SMOOTH

ADD EGGS

ADD DRY INGREDIENTS

FOLD IN CHIPS AND MIX WELL

BATTER WILL BE STIFF

DROP BY TSP ON UNGREASED COOKIE SHEET

BAKE 350 FOR 8 MINUTES

SPICEY CHEESE DIP

1 tablespoon butter

1/4 cup chopped onion

3/4 cup salsa

1 package (3 ounces) cream cheese

4 ounces shredded Cheddar cheese or velveeta

dash paprika

1 can (4 ounces) chopped green chile peppers

dash Worcestershire sauce

1/2 teaspoon salt

tortilla chips

Sauté onion in butter until tender. Add salsa and stir. Gradually add the cream cheese and shredded cheese. Stir in paprika, peppers, Worcestershire sauce, and salt; continue cooking and stirring until cheese is melted and mixture is well blended. Adjust seasonings to taste. Serve as a dip with tortilla chips. Keep warm in crockpot or chafing dish, if desired.

1 pound bulk breakfast sausage

SPINACH DIP

1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry

1 container (16 oz.) sour cream

1 cup Mayonnaise

1 package Knorr® Vegetable recipe mix

1 can (8 oz.) water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

PREPARATION

Combine all ingredients and chill about 2 hours.

.

FESTIVE SAUSAGE BALLS

8 ounces finely shredded Cheddar cheese

3 cups biscuit baking mix

1/2 cup finely minced green onion

1/4 cup finely minced red bell pepper

Combine all ingredients and mix well. This can be done by hand, with a heavy duty mixer, or in a large food processor. Shape into small balls and place on a baking sheet (with sides). Bake at 350° for 12 to 15 minutes, until browned on bottoms.

WEDNESDAY NOVEMBER 30

PEANUT BUTTER CAKE SUE

6 TBP OLEO

6 TBP PEANUT BUTTER

2 EGGS

1 1/2 CUPS SUGAR

2 CUPS FLOUR

1 1/2 TSP SODA

1 1/4 TSP BAKING POWDER

1 1/2 CUPS SOUR MILK

1 TSP VANILLA

CREAM TOGETHER PEANUT BUTTER AND OLEO

ADD EGGS ONE AT A TIME AND MIX WELL

COMBINE DRY INGREDIENTS

ALTERNATE DRY INGREDIENTS WITH SOUR MILK

ADD VANILLA

POUR INTO 11X15 BROWNIE PAN SPRAYED PAN

BAKE 350 FOR 35-40 MINUTES

FROSTING:

3 TBP OLEO

3 TBP BROWN SUGAR

3 TBP COCOA

3 TBP MILK

COMBINE AND BRING TO BOIL

ADD POWDERED SUGAR TILL YOU GET TO GOOD SPREADING CONSISTENCY

AMBROSIA SALAD

2 FULL RIPE BANANAS

5 LARGE ORANGES CHILLED

1/2 CUP SUGAR OR TO TASTE

1/2 CUP GRATED COCONUT

PEEL AND SLICE BANANAS

ADD ORANGE SLICES BY SECTIONS

STIR IN SUGAR

SPRINKLE COCONUT ON TOP

AMBROSIA SALAD

1 CUP GRAPES SEEDLESS

2 APPLES PEELED AND DICED

1 CAN PINEAPPLE TIDBITS DRAINED

1 CAN MANDARIN ORANGES DRAINED

1 CUP CHOPPED NUTS

1 BAG MINI MARSHMALLOWS

8 OZ COOL WHIP

COMBINE AND MIX WELL

REFRIGERATE BEFORE SERVING

AMBROSIA SALAD

2 cans pineapple chunks, drained

2 cans mandarin oranges, drained

2 jars maraschino cherries, drained

1 cup coconut flakes

1/2 bag mini marshmallows

4 oz. sour cream

16 oz. Cool Whip

Combine sour cream and Cool Whip. Fold in all other ingredients. Chill covered for at least 2 hours.

POPPA ALA GOTTAS

SMALL ROUND POTATOES

BOILED IN SEA SALT ENOUGH THE POTATOES WILL FLOAT

BOIL FOR 20 MINUTES

REMOVE AND DRAIN WATER

COVER WITH DISH TOWEL

POTATOES WILL APPEAR WRINKLY AND COVERED WITH SALT

WEDNESDAY NOV. 23

PUMPKIN PIE

29 0Z CAN PUMPKIN

1 CAN CARNATION EVAP MILK

3 BEATEN EGGS

1 CUP BROWN SUGAR

1/4 TSP GINGER

1 TSP CINNAMON

1/2 TSP NUTMEG

1/2 TSP SALT

COMBINE ALL INGREDIENTS

POUR INTO 9X13 GREASED BAKING DISH

SPRINKLE 1 YELLOW CAKE OVER TOP

MELT 1 1/2 STICKS BUTTER AND DRIZZLE OVER TOP

1/2 CUP CHOPPED PECANS ON TOP

BAKE 350 FOR 50 MINUTES

PUMPKIN PIE

15 OZ CAN PUMPKIN

3/4 CUP SUGAR

1 1/2 TSP CORN STARCH

1/2 TSP SALT

1 TSP CINNAMON

1/4 TSP EACH OF CLOVES, GINGER, NUTMEG, ALL SPICE, AND MACE

1 TSP VANILLA

1 1/2 CUPS WHOLE MILK

2 EXTRA LARGE EGGS

COMBINE DRY INGRDIENTS WITH PUMPKIN AND VANILLA AND MIX WELL

POUR IN MILK IN TWO ADDITIONS CONTINUING MIXING

STOP AND SCRAPE BOWL AND MIX FOR TWO MINUTES

ADD EGGS AND MIX FOR TWO MORE MINUTES

POUR INTO 9 INCH PIE CRUST

BAKE 15 MINUTES AT 450 AND 375 AT 35 MINUTES

PUMPKIN PIE

15 OZ CAN PUMPKIN

14 OZ CAN SWEET AND CONDENSED MILK

2 LARGE EGGS

1 TSP CINNAMON

1/2 TSP GROUND GINGER

1/2 TSP NUTMEG

1/2 TSP SALT

COMBINE ALL INGREDIENTS

POUR INTO UNBAKED 9 INCH PIE CRUST

BAKE 15 MINUTES AT 425 REDUCE TO 350 FOR 35-40 MINUTES

TUESDAY NOV. 22

BROCOLLI SALAD BEV

1 BUNCH CHOPPED BROCOLLI

1 SMALL RED ONION DICED

4 STRIPS BACON COOKED CRISP AND CRUMBLED

SUNFLOWER SEEDS

1/2 CUP RAISONS

DRESSING:

1/3 CUP MAYO

1/2 CUP PLAIN NON FAT YOGURT

1/4 CUP SUGAR OR SUBSTITUTE

2 TBP VINEGAR

COMBINE AND MIX WELL

POUR OVER VEGETABLES AND MIX WELL

COUNTRY STYLE GREEN BEANS

8 slices bacon

1 large onion, sliced

1/2 cup white vinegar

1/4 cup sugar

1 (16-ounce) package frozen green beans, thawed

In a large skillet, cook bacon and onion over medium-high heat until bacon is crisp, stirring often. Remove bacon and onion with a slotted spoon, reserving 1/4 cup drippings in skillet. Drain bacon and onion on paper towels, and set aside.

In a small bowl, combine vinegar and sugar; pour into drippings in skillet and bring to a boil.

Add beans and cook over medium-high heat until heated through, stirring occasionally. Spoon into a serving dish; top with bacon and onion.

GREEN BEAN CASSEROLE

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

1 cup skim milk

1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese

1/2 cup low-fat sour cream

1 teaspoon sugar

1/2 teaspoon salt

2 (9-ounce) packages frozen French-style green beans, thawed and drained

1 1/2 cups herb-seasoned stuffing mix

2 teaspoons margarine, melted

1 egg white, lightly beaten

Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar, and salt; cook 5 minutes or until thickened and bubbly, stirring constantly.

Place green beans in an 8-inch square baking dish; pour the sauce over beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350° for 25 minutes or until thoroughly heat

HARVEST PUDDING

1 cup peeled and grated sweet potato (about 1 medium or 1/2 pound)

1 cup peeled and grated carrot (about 3 carrots)

1 cup peeled, cored, and grated apple (about 1 large apple)

1/2 cup sugar

1/2 cup raisins

1/2 cup cracker crumbs

1/2 cup chopped prunes

2 tablespoons lemon juice

1/2 teaspoon cinnamon

1/2 teaspoon salt

(1 stick) butter or margarine, melted

Preheat oven to 350. Coat an 8" x 4" loaf pan with cooking spray.

In a large bowl, combine all ingredients; mix well then pour into prepared pan.

Bake 45 minutes, or until heated through. Serve warm as a side dish.

VIRGINIA'S BROCOLLI PUFF

10 OZ PKG BROCOLLI FLORETS

1 CAN CREAM OF MUSHROOM SOUP

1/2 CUP SHREDDED SHARP AMERICAN CHEESE

1/4 CUP MILK

1/4 CUP MAYO

1 EGG

1/2 CUP DRY BREAD CRUMBS

1 TBP MELTED BUTTER

COOK BROCOLLI AND DRAIN

PLACE INTO A 10X 5 BAKING DISH

COMBINE SOUP, MILK, CHEESE, MAYO, AND EGG AND MIX WELL

POUR OVER BROCOLLI

COMBINE BREAD CRUMBS AND BUTTER AND MIX WELL

AND SPRINKLE ON TOP

BAKE 350 FOR 45 MINUTES UNTIL CRUMBS GOLDEN BROWN

MONDAY NOVEMBER 21

The Big Thaw"

Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Safe Methods for Thawing

Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer.

Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.

Refrigerator Thawing

When thawing a turkey in the refrigerator:

Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.

Place the turkey in a container to prevent the juices from dripping on other foods.

Refrigerator Thawing Times

Whole turkey:

4 to 12 pounds …… 1 to 3 days

12 to 16 pounds …… 3 to 4 days

16 to 20 pounds …… 4 to 5 days

20 to 24 pounds …… 5 to 6 days

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Cold Water Thawing

Allow about 30 minutes per pound.

First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.

Cold Water Thawing Times

4 to 12 pounds …… 2 to 6 hours

12 to 16 pounds …… 6 to 8 hours

16 to 20 pounds …… 8 to 10 hours

20 to 24 pounds …… 10 to 12 hours

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

Microwave Thawing

Follow the microwave oven manufacturer's instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.

KARENS DOUBLE POTATO DISH

2 1/2 LB. PEELED AND CUBED SWEET POTATOES

IN ANOTHER PAN 2 1/2 LB. PEELED AND CUBED POTATOES

COOK BOTH PANS TILL TENDER AND DRAINED

MASH THE REGULAR POTATOES

ADD: 3/4 CUP MILK

4 OZ CREAM CHEESE

1 TBP BUTTER

3 GREEN ONIONS CHOPPED

3/4 TSP SALT

1/4 TSP PEPPER

MIX WELL

SPOON INTO A GREASED 9X13 BAKING DISH

MASH THE SWEET POTATOES

ADD 3/4 CUP MILK

4 OZ CREAM CHEESE

1 TBP BUTTER

3/4 TSP SALT

DASH PEPPER

MIX WELL

SPREAD ON TOP OF REGULAR POTATOES

TAKE A KNIFE AND SWIRL DOWN THROUGH

BAKE UNCOVERED AT 350 FOR 25-30 MINUTES UNTIL HEATED THROUGH

CORNBREAD STUFFING

1 pound ground sausage

2 cups chopped celery

2 large onions, chopped

5 cups crumbled cornbread

5 cups seasoned bread crumbs

2 3/4 cups chicken broth

1 1/2 teaspoons poultry seasoning

1 teaspoon sage

Preheat oven to 325

Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x13 inch baking dish.

Bake, covered, for 45 minutes or until well set and cooked through.

FRIDAY NOVEMBER 18

SUGAR FREE GELATIN

8 QT MICROWAVE BOWL

2 1/2 CUPS JUICE OF CHOICE

1 BOX SUGAR FREE PECTIN

COMBINE AND MICROWAVE ON HIGH FOR 3 1/2 MINUTES

REMOVE AND ADD 1 CUP SUGAR FREE SUBSTITUTE (SUGAR TWIN)

STIR IN SLOWLY

BACK TO MICROWAVE ON HIGH FOR 1 1/2 MINUTES

JAR AND REFRIGERATE

MAKES 2 PINTS

TURKEY BRINE

7 quarts water

1 quart apple cider

3/4 cup kosher salt

1/3 cup granulated sugar

1 large onion, diced

1 large or 2 small carrots, diced

3 ribs celery, diced

1 head garlic, cut in 1/2

1/2 bunch fresh rosemary

1/2 bunch fresh sage

6 bay leaves

1 (12 to 14 pound) turkey, free range organic is great!

Herb crust:

1 bunch fresh rosemary, leaves finely chopped

1 bunch fresh sage, leaves finely chopped

3 sticks butter, room temperature

Kosher salt

Special equipment: butcher's twine

To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.

To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.

WHY BRINE?

The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. The basic formula for a brine is 1/2 cup to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). You can also add sugar and any other seasonings to taste; try herbs, garlic or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture.

The larger the meat, the longer it should brine; while shrimp only need about half an hour, a whole turkey takes 6 to 8 hours or so. Add ice to the brine to keep it under 40 degrees Fahrenheit in case you don't have room in the refrigerator.

Once you're done brining, remove the meat from the brine, pat it dry and cook it the same way you would otherwise

MARY'S CRANBERRY ICE CREAM PIE

PREPARED 9 INCH PIE CRUST

BAKE TILL BROWNED

FILLING:

WHISK TOGETHER

3/4 CUP MILK

1 PKG VANILLA INSTANT PIE FILLING FOR 2 MINUTES

ALLOW TO STAND FOR 2 MINUTES

FOLD IN 3 CUPS VANILLA ICE CREAM SOFTENED

PUT 1/3 OF ICE CREAM MIXTURE IN PIE SHELL

1 CAN CRANBERRY SAUCE

1/2 LAYER OF CRANBERRY SAUCE

SECOND THIRD OF ICE CREAM MIXTURE

SECOND LAYER OF SAUCE

FINAL THIRD OF ICE CREAM MIXTURE

COVER AND FREEZE FOR AT LEAST 2 HOURS

TOP WITH COOL WHIP BEFORE SERVING

OLD FASHIONED SWEET POTATO PIE

2 cups peeled, cooked sweet potatoes

1 1/4 cups sugar

1/2 stick melted butter

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1 cup milk

9-inch unbaked pie crust

3 egg whites

Preheat the oven to 350

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

THURSDAY NOV 17

FRUIT SALAD VIRGINIA

1 CAN MANDARIN ORANGES DRAINED AND SAVE JUICE

1 SMALL PKG INSTANT VANILLA PUDDING

14 OZ CAN PINEAPPLE TIDBITS DRAINED AND SAVE THE JUICE

1 1/2 CUP MINI MARSHMALLOWS

1 CUP WHIPPED TOPPING

COMBINE THE PUDDING WITH THE JUICES OF THE ORANGES AND THE PINEAPPLE AND MIX WELL

ADD REMAINING INGREDIENTS AND MIX WELL

TOP WITH CHOPPED NUTS (OPTIONAL)

REFRIGERATE

HOLIDAY TENDEROIN SLIM

1 LB. PORK TENDERLOIN ROAST

2 APPLES PEELED, CORED, AND SLICED

2 TBP CORN STARCH

2 TBP RAISONS

1 TSP CINNAMON

COOKING SPRAY

SPRAY ROASTING PAN OR CASSEROLE DISH

ADD TENDERLOIN ROAST

COMBINE REMAINING INGREDIENTS IN BOWL AND STIR WELL

SPOON ONTO PORK TENDERLOIN AND COVER

BAKE 400 FOR 40 MINUTES

REMOVE LID AND SPOON MORE MIXTURE ON ROAST

COOK FOR 20 MINUTES MORE UNCOVERED

PUMPKIN CHEESE COFFEECAKE KAREN

GREASED 9X13 PAN

2 CUPS SUGAR

2 EGGS

COMBINE AND BEAT TOGETHER

BEAT IN:

1 1/4 CUPS CANNED PUMPKIN

1/4 CUP OIL

1/2 TSP VANILLA

MIX WELL AND SET ASIDE

2 1/4 CUPS FLOUR

2 TSP CINNAMON

1/2 TSP ALL SPICE

1/2 TSP PUMPKIN PIE SPICE

1 TSP BAKING SODA

DASH SALT

STIR TOGETER WITH FORK

ADD PUMPKIN MIXTURE TO DRY INGREDIENTS AND MIX WELL

POUR INTO PREPARED PAN

8 OZ SOFT CREAM CHEESE

1 EGG

1 TBP SUGAR

COMBINE AND BEAT WELL

DROP BY TBP ON TOP OF CAKE BATTER

TAKE BUTTER KNIFE AND SWIRL MIXTURE ON TOP

3/4 CUP COCONUT

1/2 CUP CHOPPED PECANS

1/4 CUP BROWN SUGAR

1/4 TSP CINNAMON

COMBINE AND MIX WELL

SPRINKLE ON TOP

BAKE 350 FOR 35-40 MINUTES UNTIL DONE

PUMPKIN CHEESE CAKE

SPRINGLOAD PAN OR 9X9 BAKING DISH

CRUST:

1 1/2 CUP GRAHAM CRACKER CRUMBS

5 TBP MELTED BUTTER

1 TBP SUGAR

COMBINE AND MIX WELL AND PRESS INTO PAN

FILLING:

(3) 8 OZ PKG CREAM CHEESE SOFT

1 CUP SUGAR

1 TSP VANILLA

1 CUP CANNED PUMPKIN

3 EGGS

1/2 TSP CINNAMON

1/4 TSP NUTMEG

1/4 TSP ALL SPICE

COMBINE ALL THE INGREDIENTS AND MIX WELL UNTIL SMOOTH

POUR INTO CRUST

BAKE 350 FOR 60-70 MINUTES

REMOVE FROM OVEN AND ALLOW TO COOL TO ROOM TEMPERATURE

REFRIGERATE

TOP WITH COOL WHIP BEFORE SERVING

APPLE BUTTER PUMPKIN PIE

3 eggs

1 cup canned pumpkin

1 cup apple butter

3/4 cup packed brown sugar

1 can (5 ounces) evaporated milk

1/3 cup milk

1 teaspoon Spice Islands® pure vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon each ground ginger, cloves and nutmeg

1 unbaked pastry shell (9 inches)

Whipped cream, optional

In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.

Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

BOURBAN PUMPKIN TART

2 cups flour

1/3 cup sugar

1 teaspoon grated orange peel

1/2 teaspoon salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

1/4 cup heavy whipping cream

FILLING:

1 can (15 ounces) solid-pack pumpkin

3 eggs

1/2 cup sugar

1/2 cup heavy whipping cream

1/4 cup packed brown sugar

1/4 cup bourbon

2 tablespoons flour

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon salt

1/4 teaspoon ground cloves

TOPPING:

3/4 cup flour

1/3 cup sugar

1/3 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup cold butter, cubed

3/4 cup coarsely chopped walnuts, toasted

1/4 cup chopped ginger

In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.

In a large bowl, combine the filling ingredients. Pour into crust. For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.

Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

HAMBURGER NOODLE CASSEROLE

2 cups uncooked egg noodles

1/2 pound lean ground beef

2 tablespoons finely chopped onion

1 can (8 ounces) tomato sauce

1/4 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon garlic salt

Dash pepper

1/4 cup cream-style cottage cheese

2 ounces Cream Cheese (softened or cubed), softened

1 tablespoon thinly sliced green onion

1 tablespoon chopped green pepper

1 tablespoon sour cream

2 tablespoons grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in the tomato sauce, sugar, salt, garlic salt and pepper.

In a small bowl, combine the cottage cheese, cream cheese, green onion, green pepper and sour cream.

Drain noodles; place half of noodles in a greased 1-qt. baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; sprinkle with Parmesan cheese.

Cover and bake at 350° for 20-25 minutes or until heated through.

HARVEST MOON CAKE

No-Stick Cooking Spray

1 cup water

1/2 cup All-Vegetable Shortening or 1/2 stick Baking Sticks All-Vegetable Shortening

2 large eggs

1 cup fresh pumpkin puree or canned solid-pack pumpkin

1/4 tsp. salt

1 3/4 cups Cake Flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1 cup miniature semi-sweet chocolate chips

FROSTING:

1/3 cup maple syrup

1/4 cup All-Vegetable Shortening

1/4 cup butter, softened

1/4 tsp. salt

2 cups powdered sugar

Miniature semi-sweet chocolate chips (optional)

Heat oven to 350°F. Coat an 8-inch square cake pan with flour no-stick cooking spray.

Beat sugar, shortening and eggs in large bowl on medium speed of an electric mixer until creamy. Mix in pumpkin and salt. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in chocolate chips. Pour into prepared pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Turn cake top side up. Cool completely. Place cake on serving plate.

Beat maple syrup, shortening, butter and salt in medium bowl with fork until blended. Mix in powdered sugar gradually, beating with spoon until creamy. Frost top of cake. Sprinkle with additional chocolate chips. Yield: 9 to 12 servings.

TIP Add 2 tablespoons water to pumpkin if using canned pumpkin

CREAM CHEESE CRANBERRY MUFFINS

1 cup butter, softened

(8 ounces) cream cheese, softened

1-1/2 cups sugar

4 eggs

1-1/2 teaspoons vanilla

2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh or frozen cranberries

1/2 cup chopped pecans

DRIZZLE:

2 cups powdered sugar

3 tablespoons 2% milk

In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

If desired, combine the glaze ingredients; drizzle over warm muffins.

PEACHES AND CREAM PIE

Pastry for double-crust pie (9 inches)

1 cup sugar

1/4 cup flour

1 tablespoon quick-cooking tapioca

Dash salt

1 cup heavy whipping cream, divided

1/4 teaspoon vanilla

4 cups sliced fresh or frozen peaches, thawed

Additional sugar

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.

Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.

Bake at 400° for 50-55 minutes or until golden brown and bubbly.Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store pie in the refrigerator.

 

WEDNESDAY NOV. 16

ORANGE PUMPKIN CAKE

3/4 cup shortening

2-1/4 cups packed brown sugar

3 eggs

1-1/2 cups canned pumpkin

1/2 cup thawed orange juice concentrate

2-1/2 cups flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons cinnamon

3/4 teaspoon baking soda

3/4 teaspoon nutmeg

3/4 teaspoon allspice

1/3 cup 2% milk

FILLING:

(8 ounces) cream cheese, softened

1 cup powdered sugar

1/2 teaspoon pumpkin pie spice

(8 ounces) cool whip

1/2 cup canned pumpkin

1/4 cup caramel ice cream topping

1/4 cup chopped pecans

In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese until light and fluffy. Add powdered sugar and pie spice; beat until smooth. Fold in cool whip and pumpkin.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.

APPLESAUCE CAKE WITH BURNT SUGAR FROSTING

CRANRASPBERRY PIE

1 package (3 ounces) raspberry gelatin

1 cup boiling water

1 cup whole-berry cranberry sauce

1 can (8 ounces) unsweetened crushed pineapple, drained

1 graham cracker crust (9 inches)

2 cups miniature marshmallows

1/4 cup sweetened condensed milk

1/2 teaspoon vanilla

1 cup heavy whipping cream, whipped

In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and pineapple. Chill until partially set. Pour into crust. Refrigerate until set.

Meanwhile, in a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted. Remove from the heat. Stir in vanilla. Transfer to a large bowl. Cover and let stand until cooled to room temperature.

Whisk in a third of the whipped cream until smooth (mixture will be stringy at first). Fold in the remaining whipped cream. Spread over gelatin layer. Refrigerate until set.

THURSDAY NOVEMBER 3

CHOCOLATE WALNUT TART

Pastry for single-crust pie (9 inches)

1 cup coarsely chopped walnuts

1 cup (6 ounces) semisweet chocolate chips

3 eggs

3/4 cup dark corn syrup

1/2 cup packed brown sugar

1/4 cup butter, melted

1 teaspoon vanilla

Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust.

In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.

Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

FRIED TURNIPS

BACON GREASE

POLISH SAUSAGE

SALT AND PEPPER

ADD SLICED TURNIPS AND COOK TILL TENDER

SUES FRUIT CAKE

2 CUPS BROWN SUGAR

4 TBP BUTTER

1 TSP SODA

2 TSP BAKING POWDER

1/4 TSP CLOVES

1 TSP SALT

1 TSP CINNAMON

2 CUPS WATER

1 LB. RAISONS

3 CUPS FLOUR

1 EGG

1/2 CUP APPLE SAUCE

CUT UP ALL THE ORANGE SLICES AS YOU WANT

CHOPPED NUTS

BOIL BROWN SUGAR, WATER, BUTTER, AND RAISONS FOR 5 MINUTES

ALLOW TO COOL

ADD REMAINING INGREDIETS

POUR INTO GREASED PANS OF CHOICE OR LINE PANS WITH PARCHMEMT PAPER

BAKE 325 FOR 25 MINUTES

THANKSGIVING FEASTING

When the Halloween pumpkins are gone,

And the leaves have all fallen to ground,

When the air has turned windy and cold,

Then Thanksgiving will soon be around.

Thoughts of loved ones all feasting together,

Pleasant pictures from past times appear

To dwell in each heart and each mind--

Then Thanksgiving is finally here!

The kitchen has scrumptious aromas,

The dining room looks oh, so fine,

Decorations with pilgrims and turkeys,

And now we are ready to dine!

First the napkins are placed on our laps;

Now the prayer for the meal to be blessed,

Then we stuff the good food in our tummies,

And we hope for it all to digest!

RASPBERRY BAKED ALASKA PIE

1 cup graham cracker crumbs

3 tablespoons brown sugar

3 tablespoons butter, melted

1 tablespoon cornstarch

1/2 cup cold water

3 tablespoons lemon juice

1 package (10 ounces) frozen sweetened raspberries, thawed

2 teaspoons grated lemon peel

4-1/2 cups vanilla ice cream, softened

3 egg whites

1/2 cup sugar

In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set.

Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon peel. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled.

Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.

In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.

Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce.

OLD FASHIONED FRUIT CAKE

1 c. vegetable oil

1 1/2 c. sugar

4 eggs

1/4 c. molasses

2 c. flour

1 tsp. baking powder

2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 c. fruit juice

1 c. more flour

2 1/2 c. raisins

2 c. cut up dates

2 c. mixed candied fruit

1 c. nuts chopped

Heat oven to 275 . Line 8 1/2" x 4 1/2" loaf pan with heavy wrapping paper. Mix oil, sugar, eggs and molasses. Beat with mixer 2 minutes. Sift 2 cups flour, baking powder, and salt together and stir into oil. Mix with fruit juice. Mix 1 cup flour into fruit and nuts. Pour batter over fruit; mix well. Pour into prepared pan. Bake 2 1/2 to 3 hours. Let stand 15 minutes before removing from pans. Do not remove paper. Wrap in foil. Store in cool place. Can be brushed with wine or brandy or rum two or three times before serving.

VIRGINIA PLAIN FRUIT CAKE

1 BOX RAISONS

4 TBP SHORTENING

3 CUPS HOT WATER

2 CUPS SUGAR

1 SMALL CAN CRUSHED PINEAPPLE DRAIN JUICE AND PUT INTO THE HOT WATER

2 TSP CINNAMON

1/4 TSP NUTMEG

COMBINE ALL INGREDIENTS AND BRING TO BOIL

SET ASIDE TO COOL

ADD 1/2 TSP SALT

4 CUPS FLOUR

2 TSP BAKING SODA

1 CUP CHOPPED NUTS

1/3 CUP MARASCHINO CHERRIES

MIX WELL

BAKE GREASED BUNDT PAN 350 FOR 40 MINUTES TO HOUR

PUMPKIN CAKE ROLL

3 eggs, separated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon salt

FILLING:

(8 ounces) cream cheese, softened

2 tablespoons butter, softened

1 cup powdered sugar

3/4 teaspoon vanilla

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Bake at 350 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, powdered sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

Creamy White Chili

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon canola oil

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

(8 ounces) sour cream

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream

PORK CHOPS WITH APPLE AND GARLIC MASHED POTATOES

1 pound small fingerling potatoes

2 cloves garlic

Kosher salt

4 1/2-inch-thick boneless pork loin chops (5 ounces each)

2 teaspoons chopped fresh sage

Freshly ground pepper

1 tablespoon extra-virgin olive oil

1 large red onion, cut into 1/2-inch wedges

2 Granny Smith apples cut into 1/2-inch pieces

3/4 cup apple cider

1/4 cup buttermilk

Directions

Put the potatoes and garlic in a saucepan cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops onion and apples. Drizzle with the pan juices.

CABBAGE PATCH STEW

1 pound lean ground beef

1 chopped onion

2 celery ribs, chopped

11 cups coarsely chopped cabbage (about 2 pounds)

2 cans (14-1/2 ounces each) stewed tomatoes, undrained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (10 ounces) diced tomatoes with green chilies, undrained

1/2 cup ketchup

1-1/2 teaspoons chili powder

1/2 teaspoon oregano

1/2 teaspoon pepper

1/4 teaspoon salt

Optional ingredients: Shredded cheddar cheese and sour cream

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain.

Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.

Serve with cheese and sour cream if desired.

APPLE CRANBERRY SALAD VIRGINIA

1/4 CUP MAYO

1/4 CUP SOUR CREAM

1 TBP SUGAR

3 APPLES (TWO RED AND ONE GREEN) CHOPPED

1/2 CUP WALNUTS

1/2 CUP DRIED CRANBERRIES

1 STALK CELERY THINLY SLICED

6 LETTUCE LEAVES

COMBINE MAYO, SOUR CREAM, AND SUGAR AND MIX WELL TILL SUGAR IS DISSOLVED

ADD APPLES, WALNUTS, CRANBERIES, CELERY AND MIX WELL

COMBINE BOTH MIXTURES AND REFRIGERATE FOR TWO HOURS

INVERT ONTO THE LETTUCE LEAVES

MARYS WILD RICE CHICKEN SOUP

2 1/2 CUPS COOKED CHOPPED CHICKEN

2 CUPS SLICED FRESH MUSHROOMS

2 MEDIUM CARROTS CHOPPED

2 STALKS CELERY CHOPPED

1 CAN CREAM OF CHICKEN OR CREAM OF MUSHROOM SOUP

6 OZ PKG LONG GRAIN AND WILD RICE

5 CUPS CHICKEN BROTH

5 CUPS WATER

STIR TOGETHER ALL THE INGREDIENTS

SLOW COOKER ON LOW FOR 6-8 HOURS OR HIGH FOR 3-4 HOURS

TOP WITH CELERY LEAVES

MONDAY OCTOBER 31

We have found that simply reducing the sugar and fat called for in a classic cookie recipe by 25%, while making small changes in a few other ingredients, can result in a good lower-calorie cookie.

Here are some other tips:

Adding an extra egg white gives crunch to a low-fat cookie. In recipes that call for several eggs, substitute two egg whites for one of the eggs if you are concerned about cholesterol.

Light cookies do not brown like their higher-sugar counterparts. Adding a little baking soda (in addition to any other leavening in the recipe) will promote browning.

A little corn syrup will produce a browner cookie with a crisp surface and soft interior. Substitute the corn syrup for the same amount of sugar called for in the recipe.

Use cocoa instead of melted or grated chocolate to help reduce fat. Three tablespoons cocoa plus 1 tablespoon water or other liquid equals 1 square or 1 ounce of melted baking chocolate. Mix the cocoa with the dry ingredients and the liquid with the wet or creamed ingredients.

We recommend using butter or a high-fat content margarine. Reduced-fat butters or margarines contain water and air and will not produce a quality cookie.

Overbaking will result in dry hard cookies. Most low-fat cookies should be removed from the oven while they're still soft and just lightly browned around the edges. Low-fat cookies taste best when eaten within a few hours of baking.

STUFFED PEPPER STEW

2 pounds ground beef

2 quarts water

1 tbp chili powder

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, undrained

2 cups cooked long grain rice

2 cups chopped green peppers

1/4 cup packed brown sugar

2 teaspoons salt

2 teaspoons beef bouillon granules

1 teaspoon pepper

garnish top with shredded cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 40- 1 HOUR minutes or until peppers are tender.

SLOW COOKER CHICKEN STEW

6 bone-in chicken thighs, legs, or quarters (about 2-1/4 pounds), skin removed

1 large onion, chopped

2 medium carrots, sliced

3/4 cup unsweetened apple juice

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon pepper

1 cup chopped dried apricots

Hot cooked couscous

Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.

Cover and cook on low for 6-8 hours or until chicken is tender.

Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with rice or couscous.

PUMPKIN CRUMB CAKE MARY OF CRESTON

TOPPING:

1 CUP FLOUR

1/2 CUP PACKED BROWN SUGAR

PINCH SALT

1 1/2 TSP CINNAMON

6 TBP BUTTER COLD AND CUT INTO PIECES

CAKE:

2 CUPS FLOUR

1 1/2 TSP BAKING POWDER

1/2 TSP SODA

1/2 TSP SALT

1 TBP CINNAMON

2 TSP GINGER

1/2 TSP NUTMEG

1/3 CUP OIL

3/4 CUP UNSWEETENED APPLE SAUCE

15 OZ CAN PUMPKIN

2 TSP VANILLA

1 1/2 CUPS SUGAR

1/2 CUP BROWN SUGAR

2 LARGE EGGS AT ROOM TEMPERATURE LIGHTLY BEATEN

SIFT TOGETHER FLOUR, BROWN SUGAR, SALT, AND CINNAMON

ADD BUTTER AND MAKE CRUMBLY MIXTURE

REFRIGERATE

COMBINE DRY INGREDIENTS

WHISK TOGETHER OIL , APPLE SAUCE, PUMPKIN, AND BOTH SUGARS

STIR IN EGGS

STIR IN VANILLA

COMBINE WITH DRY INGREDIENTS AND MIX WELL

POUR INTO SPRAYED 9X13 BAKING PAN

SPINKLE TOPPING ON TOP

BAKE 350 FOR 45-50 MINUTES

WILLIAM TELL NEVER MISS APPLE CAKE

(8 ounces) cream cheese, softened

2 cups sugar, divided

4 eggs

1 cup canola oil

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1/4 teaspoon baking soda

2 cups chopped peeled tart apples

1 cup shredded carrots

1/2 cup chopped pecans

PRALINE ICING:

1/2 cup packed brown sugar

1/4 cup butter, cubed

2 tablespoons 2% milk

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/4 cup chopped pecans, toasted

In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.

In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.

Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in powdered sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.

FRIDAY OCTOBER 28

SUGAR FREE CARAMEL CORN

8 QT POPPED POPCORN

1 CUP SPLENDA PACKED BROWN SUGAR

1 CUP OLEO

1/2 CUP MRS. BUTTERWORTHS SUGAR FREE SYRUP

COMBINE AND BRING TO BOIL AND BOIL FOR 5 MINUTES

REMOVE FROM HEAT AND ADD 1/2 TSP SODA AND 1/2 TSP VANILLA

MIX INTO POPCORN AND MIX WELL IN AN OILED BIG ROASTER

BAKE 250 FOR 1 HOUR STIRRING EVERY 15 MINUTES

NALLI TURTLE COOKIE BALLS FOOD AND FAMILY VIRGINIA

8 OZ CREAM CHEESE

70 VANILLA WAFERS CRUSHED 2 1/3 CUPS

3 TBP CARAMEL ICE CREAM TOPPING

2 PKG SEMI SWEET CHOCOLATE CHIPS MELTED

1/4 CUP CHOPPED NUTS

COMBINE CREAM CHEESE, VANILLA WAFERS, AND TOPPING

SHAPE INTO BALLS

FREEZE FOR 10 MINUTES

DIP BALLS IN MELTED CHOCOLATE

SPRINKLE NUTS ON TOP

PLACE ON WAXED PAPER

FROSTED PUMPKIN COOKIE

1 cups shortening

2 cups packed brown sugar

1 can (15 ounce pumpkin)

4 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1/8 teaspoon salt

1 cup chopped pecans

1 cup chopped dates

CARAMEL FROSTING:

1/2 cup butter, cubed

1-1/2 cups packed brown sugar

1/4 cup milk

1 teaspoon maple flavoring

1/2 teaspoon vanilla

2 to 2-1/2 cups powdered sugar

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates.

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 13-15 minutes

Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla.

Cool slightly; beat in enough powdered sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.

SNAPPY PUMPKIN CHEESECAKE

1-1/2 cups crushed gingersnap cookies (about 30 cookies)

1/2 cup finely chopped pecans

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar, divided

1 teaspoon vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 teaspoon g cinnamon

3/4 teaspoon nutmeg

. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared 9x13 baking panpan. Bake at 325° for 9-11 minutes or until set.

Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.

Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.

. Bake for 50-60 minutes or until center is just set and top appears dull. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.

BUTTER PECAN PUMPKIN PIE

1 quart butter pecan ice cream, softened

1 pastry shell (9 inches), baked

1 cup canned pumpkin

1/2 cup sugar

1/4 teaspoon each cinnamon, ginger and nutmeg

1 cup heavy whipping cream, whipped

1/2 cup caramel ice cream topping

1/2 cup chocolate ice cream topping

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.

VERMONT MAPLE PUMPKIN PIE

9 INCH GRAHAM GRAHAM RUST

8 OZ CREAM CHEESE SOFT

3/.4 CUP SUGAR DIVIDED

3 EGGS DIVIDED

1 1/4 CUPS CANNED PUMPKIN

1 CUP EVAPORATED MILK

1 1/2 TSP PUMPKIN PIE SPICE

3/4 CUP COOL WHIP

3 TBP CHOPPED WALNUTS

1/4 CUP MAPLE SYRUP

BEAT CREAM CHEESE WITH 1/4 CUP SUGAR

ADD 1 EGG TILL WELL BLENDED

SPREAD INTO THE CRUST

COMBINE REMAINING SUGAR, EGGS, PUMPKIN, EVAP.MILK, AND SPICE AND MIX

POUR OVER CREAM CHEESE MIXTURE

CRUST WILL BE FULL

BAKE 350 FOR 1 HOUR TILL CENTER IS SET

SPRINKLE WALNUTS ON TOP

DRIZZLE MAPLE SYRUP OVER TOP

TOP WITH COOL WHIP

PUMPKIN PIE BLANCHE

UNBAKED PIE CRUST

3 BEATEN EGGS

3 TBP MELTED BUTTER OR 1/2 CUP EVAP. MILK

1 CAN PUMPKIN

3/4 CUP DARK CORN SYRUP

3/4 CUP SUGAR

1 TSP CINNAMON

1/2 TSP NUTMEG

1/4 TSP SALT

1 TSP VANILLA

COMBINE IN A BLENDER AND MIX WELL

POUR INTO PIE SHELL

TOP WITH 1 CUP CHOPPED PECANS

BAKE 350 FOR 50-60 MINUTES UNTIL KNIFE IS CLEAN

THURSDAY OCTOBER 27

SUGAR FREE OR LITE POPCORN BALLS

MARY GRAHAM

Here are 2 recipes for face paint. I thought that it maybe something that someone maybe interested in. Recipe 1. 1 t Corn Starch, 1/2 t Water, 1/2 t Cold Cream, 2 Drops Food Coloring. Combine & Mix Well. Recipe 2. 1 T Shortening, 1 t Flour, Food Coloring. Use muffin tin & mix in separate tins.

SLIMS PEANUT BUTTER POPCORN BALLS 1

4 QT POPPED POPCORN

1 1/2 CUPS SUGAR

1 1/2 CUP KARO SYRUP

1 1/2 CUPS PEANUT BUTTER

1 1/2 TSP VANILLA

COMBINE SUGAR AND SYRUP AND BRING BOIL FOR 30 SECONDS

REMOVE FROM HEAT

ADD REMAINING INGREDIENTS AND STIR WELL

MAKE INTO BALLS AND PLACE ON WAX PAPER OR GREASED COOKIE SHEET

SLIMS HONEY POPCORN BALLS

1 CUP SUGAR

1 CUP HONEY

1 CUP PEANUT BUTTER

5-6 QT POPPED POPCORN

COMBINE SUGAR AND HONEY AND BRING TO BOIL FOR 1 MINUTE

ADD PEANUT BUTTER AND MIX WELL

ALLOW TO COOL SLIGHTLY

POUR OVER POPCORN AND MIX WELL

MAKE INTO BALLS AND PLACE ON WAX PAPER OR GREASED COOKIE SHEET

SLIMS BUTTERED POPCORN BALLS

1/2 CUP CORN SYRUP

1/4 CUP SUGAR

3/4 CUP PEANUT BUTTER

2 QT POPPED POPCORN

COMBINE SUGAR AND SYRUP, STIR TILL SUGAR DISSOVED AND BRING TO BOIL

REMOVE FROM HEAT AND ADD PEANUT BUTTER

POUR OVER POPCORN

MIX WELL AND MAKE INTO BALLS

SLIMS PEANUT BUTTER BALLS

2 CUPS SUGAR

2 CUPS BLACK BURN SYRUP

2 CUPS PEANUT BUTTER

1 TSP VANILLA

3 CUPS UNPOPPED POPCORN

COMBINE SUGAR AND SYRUP AND BRING TO HARD BOIL STAGE

ADD PEANUT BUTTER AND VANILLA AND MIX WELL

SHAPE INTO POPCORN BALLS

SLIMS PEANUT BUTTER BALLS

1/2 CUP UNPOPPED POPCORN

1/2 CUP SUGAR

1/2 CUP CORN SYRUP

1/2 CUP CRUNCHY PEANUT BUTTER

1/2 TSP VANILLA

POP POPCORN

COMBINE SUGAR AND SYRUP AND BRING TO ROARING BOIL

REMOVE FROM HEAT

STIR IN PEANUT BUTTER AND VANILLA

POUR OVER POPCORN AND MIX WELL

SHAPE INTO BALLS

SLIMS PEANUT BUTTER BALLS

16 OZ BAG POPPED POPCORN

28 OZ JAR PEANUT BUTTER

1 STICK BUTTER

COMBINE PEANUT BUTTER AND BUTTER

COOK UNTIL THICKENED

POUR OVER POPCORN AND MIX WELL

SHAPE INTO BALLS

LIGHT POPCORN BALLS

1/2 CUP LIGHT CORN SYRUP

1/4 CUP SUGAR OR SUGAR SUBSTITUTE

3/4 CUP PEANUT BUTTER

2 QT POPPED POPCORN

COMBINE SUGAR AND SYRUP AND BRING TO BOIL

ADD PEANUT BUTTER MIX WELL

WEDNESDAY OCTOBER 25

SPIDER CUPCAKES

1 (18.25 ounce) package chocolate cake mix

1 pound black shoestring licorice

1 (16 ounce) can white frosting

48 pieces candy corn

48 cinnamon red hot candies

1/4 cup orange decorator sugar

Prepare cupcakes according to package directions. Let cool completely.

Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes

CHOCOLATE CHERRY BARS

1-3/4 cups flour

1 cup sugar

1/4 cup baking cocoa

1 cup cold butter

1 egg, lightly beaten

1 teaspoon almond extract

1 can (21 ounces) cherry pie filling

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped almonds

In a bowl, combine the flour, sugar and cocoa. Cut in butter until the mixture is crumbly. Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool; refrigerate for at least 2 hours before cutting into bars.

CARAMEL PECAN BARS

1 cup butter, cubed

2-1/4 cups packed brown sugar

2 eggs

2 teaspoons vanilla

1-1/2 cups flour

2 teaspoons baking powder

2 cups chopped pecans

Powdered sugar, optional

In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

ALMOND PIE BARS

2 cups flour

1/2 cup powdered sugar

1 cup cold butter, cubed

FILLING:

2 cups sugar

1 cup chopped almonds

2 tablespoons flour

4 eggs, lightly beaten

1/2 cup butter, melted

1/3 cup corn syrup

1/2 teaspoon almond extract

For the crust, combine flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 10-15 minutes or until lightly browned. Meanwhile, in a large bowl, combine the sugar, almonds and flour; stir in the remaining filling ingredients.

Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store in the refrigerator

RECIPE FOR HAPPINESS

2 HEAPING CUPS OF PATIENCE

1 HEARTFUL OF LOVE

2 HANDFULS OF GENEROSITY

DASH OF LAUGHTER

1 HEAD FULL OF UNDERSTANDING

SPRINKLE GENEROUSLY WITH KINDNESS

ADD PLENTY OF FAITH

AND MIX WELL

SPREAD OVER A PERIOD OF A LIFETIME

AND SERVE EVERYBODY YOU MEET

ESKIMO COOKIES

3/4 cup margarine

3/4 cup sugar subsititute

1 tablespoon water

3 tablespoons unsweetened cocoa powder

2 cups quick-cooking oatmeal

1 1/2 teaspoons vanilla

1/3 cup powdered sugar

Soften margarine in a glass cup or bowl at low power in the microwave oven for about 1 minute. Add sugar substitute, cream with a wooden spoon until smooth and creamy.

Add water, unsweetened cocoa powder and oatmeal and mix well. Cover with plastic wrap and chill in refrigerator for 2-3 hours.

Pour powdered sugar into a small dish.

Use a teaspoon and cut off small pieces of dough (about size of walnut) and shape into balls.

Roll balls in powdered sugar. Store cookies in covered container in refrigerator.

BUBBLIN SWAMP JUICE

4 cups milk

1 cup vanilla or white chips

12 drops green food coloring

8 drops yellow food coloring

1/4 cup miniature marshmallows

4 centipede gummies

In a large saucepan, heat milk and chips over medium heat. Whisk until chips are melted and mixture is blended (do not boil). Remove from the heat; stir in food coloring. Garnish with marshmallows and candy.

EYEBALL COOKIES

5 ounces white baking chocolate, chopped, divided

25 vanilla wafers

Blue paste food coloring

1/2 cup semisweet chocolate chips

Red liquid food coloring

In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set.

Melt remaining white chocolate; stir until smooth. Tint blue. Spread a small amount onto the center of each cookie; place a chocolate chip in the center.

For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from blue circles to outer edges of wafers. Chill until set. Store in an airtight container. Yield: 20-25 servings

BOORIFIC KISSES

2 egg whites

1/2 teaspoon vanilla

1/4 teaspoon almond extract

1/8 teaspoon cider vinegar

1/2 cup sugar

Orange food coloring, optional

1-1/2 teaspoons miniature semisweet chocolate chips

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.

Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.

Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.

STRAWBERRY GHOSTS

30 fresh strawberries

8 ounces white baking chocolate, chopped

1 teaspoon shortening

1/8 teaspoon almond extract

1/4 cup miniature semisweet chocolate chips

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip each strawberry in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

ROASTED SPICEY PUMPKIN SEEDS

2 cups fresh pumpkin seeds

5 teaspoons butter, melted

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.

Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.

MONDAY OCT 24

BEST EVER POPCORN BALLS

3/4 cup light corn syrup

1/4 cup margarine

2 teaspoons cold water

2 5/8 cups powdered sugar

1 cup marshmallows

5 quarts plain popped popcorn

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.

Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

OLD FASHIONED POPCORN BALLS

1 cup sugar

2 tablespoons butter

1 1/2 cup molasses

1 tablespoon vinegar

1/3 cup cold water

5 quarts popped corn

Boil all ingredients (except corn) to 290°F. Pour over freshly popped corn, stir well, and mold into balls.

CARAMEL APPLE POPCORN BALLS

1 (3.5-ounce) bag plain or butter-flavored microwave popcorn

2 cups apple-cinnamon-flavored cereal rings

1/2 cup chopped dried apples

1 (14-ounce) package caramels, about 48, unwrapped

2 tablespoons water

2 tablespoons butter

1 teasp cinnamon

8 non-toxic wooden craft sticks

Pop popcorn according to package directions. Carefully open bag and pour 6 cups popcorn into a large bowl; discard unpopped kernels. Enjoy remaining popcorn separately. Add cereal and dried apples to bowl with popcorn.

In a large microwave-safe bowl, microwave the caramels, water and butter, uncovered, on HIGH (100% power) for 2-1/2 to 3 minutes, or until melted and smooth, stirring every minute. Mix in the cinnamon then pour over the popcorn mixture; stir until evenly coated. Let cool for 5 minutes.

With lightly buttered hands, shape mixture into balls around each craft stick. Place on lightly buttered wax paper to set and cool.

KATHY'S POPCORN BALLS

1 CUP SUGAR

1/3 CUP WHITE CORN SYRUP

1/3 CUP WATER

1/4 CUP BUTTER

3/4 TSP SALT

3/4 TSP VANILLA

3 QUARTS POPPED CORN (TWO MICROWAVE BAGS)

COMBINE FIRST 5 INGREDIENTS

COOK UNTIL SUGAR IS DISSOLVED STIRRING CONSTANTLY

COOK WITHOUT STIRRING TILL BRITTLE BALL FORMS 260 DEGREES

ADD VANILLA AND FOOD COLORING

POUR OVER CORN, BUTTER HANDS AND SHAPE INTO BALLS

CARAMEL POPCORN BALLS

1 stick butter

2 c. brown sugar

1 c. light Karo corn syrup

1 (15 oz.) can Eagle Brand sweetened condensed milk

1/2 tsp. vanilla

5 qts. popped corn

In a heavy kettle combine butter, brown sugar and corn syrup. Stir well and bring to boil over medium heat.

Stir in the condensed milk and simmer, stirring constantly until mixture forms a soft ball (234-238 degrees), when dropped into cold water.

Stir in vanilla. Pour over popped corn and mix well. Butter hands and shape into balls about 3 1/2 inches in diameter. Makes 15 popcorn balls. Great for Halloween.

SLIMS CINNAMON CANDY POPCORN

8 QT POPPED POPCORN

2 STICKS BUTTER

1/2 CUP CORN SYRUP

9 0Z PKG RED HOTS

COMBINE BUTTER, SYRUP, AND RED HOTS OR CINNAMON PIECES

OVER WARM HEAT, BRING TO BOIL STIR UNTIL MELTED

POUR MIXTURE OVER POPCORN AND MIX WELL

SPREAD OUT COOKIE SHEETS

BAKE 250 FOR ONE HOUR STIRRING EVERY 15 MINUTES

PLACE ON WAXED PAPER TO COOL AND BREAK PART

NORMAS CARAMEL CORN

7 QT POPPED CORN IN 2 PANS OR BIG ROASTER BUTTERED

2 CUPS PACKED BROWN SUGAR

2 STICKS BUTTER

1/2 CUP CORN SYRUP

1 TSP SALT

1 TSP SODA

COMBINE IN HEAVY PAN, FIRST 4 INGREDIENTS BRING TO BOIL, AND BOIL FOR 5 MINUTES STIRRING CONSTANTLY

ADD SODA AND MIXTURE WILL BUBBLE UP AND STIR TILL IT SETTLES DOWN

POUR OVER POPCORN AND MIX WELL

BAKE 200 FOR 2 HOURS, STIRRING EVERY 15 MINUTES

MARSHMALLOW POPCORN BALLS

1 1/4 sticks butter

1 bag sm. marshmallows

1 tsp. vanilla

Food coloring (your own judgment on amount) Pop 3 large pans of popcorn. Use kitchen sink as your very large bowl (make sure clean and dry). Pour popcorn in sink. Melt the above, stir while melting. When mixture is smooth, pour and mix into popcorn. Put butter or small plastic bag over your hands to form the popcorn balls. Work as fast as you can. Reshape or squeeze each popcorn ball. Popcorn balls stay pretty soft.

TUESDAY OCTOBER 18

ZUCCHINI SPICE BARS

3 cups grated unpeeled zucchini

3 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

2 cups sugar

1 cup brown sugar

1 tablespoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon salt

4 eggs

1 cup unsweetened applesauce

3/4 cup vegetable oil

1 teaspoon vanilla

Preheat oven to 350 Grease one 9x13 inch pan.

Place grated zucchini in a colander and set aside to drain.

Sift together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

SLIMS RHUBARB AND PECAN BROWN BETTY

4 CUPS RHUBARB CUT INTO 1/2 INCH PIECES

3/4 CUP SUGAR

1/4 CUP ORANGE JUICE

3/4 CUP CHOPPED PECANS

1 CUP PLANKO BREAD CRUMBS

1/2 CUP PACKED BROWN SUGAR

1 TSP CINNAMON

1/4 TSP ALLSPICE

1/4 TSP GINGER

3 TBP MELTED BUTTER

COMBINE THE RHUBARB, SUGAR, AND ORANGE JUICE AND MIX WELL

PLACE IN 8X8 BAKING DISH

COMBINE DRY INGREDIENTS AND PLACE ON TOP OF RHUBARB MIXTURE

DOT THE TOP WITH MELTED BUTTER

BAKE 350 FOR 40 MINUTES UNTIL BROWN AND BUBBLY

CHEESE CARROT CRUNCHIES

3 OZ CREAM CHEESE SOFTENED

1/2 CUP SHREDDED CHEESE COLBY OR CHEDDAR

1 TSP HONEY

1 CUP FINELY SHREDDED CARROTS

1/2 CUP GRAPE NUTS

2 TBP CHOPPED PARSLEY

COMBINE CREAM CHEESE, CHEESE, AND HONEY AND MIX WELL

STIR IN CARROTS

COVER AND CHILL FOR 30 MINUTES

SHAPE INTO 1 INCH BALLS

COVER AND CHILL

BEFORE SERVING ROLL IN A MIXTURE OF THE GRAPES NUTS AND CHOPPED PARSLEY

FRIED SWEET POTATO PIE

4-1/2 cups self-rising flour

3 tablespoons sugar

1/2 cup shortening

2 eggs

1 cup milk

FILLING:

3 cups mashed sweet potatoes

2 cups sugar

3 eggs, lightly beaten

1 can (5 ounces) evaporated milk

1/4 cup butter, melted

3 tablespoons flour

1 teaspoon vanilla

Oil for deep-fat frying

Powdered sugar, optional

In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.

In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.

In an electric skillet, heat 1/2 in. of oil to 375°. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with powdered sugar if desired. Store in the refrigerator. Yield: 25 pies.

APPLE BROWN BETTY BEV

4 CUPS SOFT BREAD CRUMBS

1/3 CUP MELTED BUTTER

1 CUP FIRMLY PACKED BROWN SUGAR

1 1/2 TSP CINNAMON

4 LARGE GRANNY SMITH APPLES PEELED AND CUT INTO 1/4 INCH WEDGES

1 CUP APPLE CIDER

COMBINE MELTED BUTTER AND BREAD CRUMBS

COMBINE BROWN SUGAR AND CINNAMON

PLACE HALF OF APPLES IN A LIGHTLY GREASED 11X7 BAKING DISH

SPRINKLE APPLES WITH HALF OF BROWN SUGAR MIXTURE AND HALF OF BREAD CRUMB MIXTURE

REST OF APPLES. BROWN SUGAR MIXTURE, AND BREAD MIXTURE

POUR APPLE CIDER OVER TOP

BAKE 350 FOR 55-60 MINUTES UNTIL BROWN AND BUBBLEY

MONDAY OCTOBER 17

GRAPENUT PUDDING

1 quart milk, scalded

1 cup Grape-Nuts cereal

4 large eggs

1/2 cup sugar

1 tablespoon vanilla

Pinch of salt

1 tablespoon butter

Whole nutmeg

Water

Heat oven to 350°. In a medium-size bowl, pour scalded milk over Grape-Nuts and let sit 5 minutes. In a second medium-size bowl, beat eggs, sugar, vanilla, and salt. Add egg mixture to milk and Grape-Nuts and stir well. Pour into a buttered 2-quart casserole dish. Generously grate nutmeg over the top. Place the casserole into a deep roasting pan. Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the casserole. Bake 45 to 60 minutes, until almost set in the center (very slight jiggle).

GRAPENUT PUDDING

3 eggs

2 1/4 c. milk

1/3 c. sugar

Dash salt

1 tsp. vanilla

1/2 c. Grapenuts

Combine above ingredients in a greased casserole dish. Bake at 350 degree oven for 35 minutes (put pan of water in bottom of oven when baking pudding).

NORMA'S CABBAGE CASSEROLE

1/2 HEAD CABBAGE CHOPPED

1 SMALL ONION CHOPPED

COMBINE IN A GREASED CASSEROLE DISH

MELT 1/2 CUP BUTTER

POUR 1/4 CUP OF BUTTER OVER CABBAGE AND ONIONS AND SALT AND PEPPER

COMBINE:

1 EGG

1/4 CUP MAYONAISE

1 CAN CREAM OF MUSHROOM

COMBINE AND POUR OVER CABBAGE

CRUSH UP 1 PACKAGE OF RITZ CRACKERS

SPRINKLE OVER TOP

SPRINKLE THE REMAINING 1/4 CUP BUTTER OVER CRACKERS

SPRINKLE 1 CUP SHREDDED CHEESE ON TOP

COVER WITH FOIL

BAKE 350 FOR 35-45 MINUTES TILL CABBAGE IS TENDER

PUMPKIN BUTTER NORMA

1 JAR JR. SIZE BABY CARROTS

1 JAR BABY FOOD APRICOTS

2 15 OZ CANS OF PUMPKIN

3 CUPS APPLE SAUCE

12 OZ CONTAINER FROZEN APPLE JUICE

1 APPLE JUICE CAN OF WATER

5 CUPS SUGAR

3 TBP LEMON JUICE

COMBINE ALL IN A LARGE PAN

BRING TO BOIL AND TURN DOWN AND COVER TO MEDIUM AND SIMMER, STIRRING VERY FREQUENTLY

ADD:

1 TSP NUTMEG

1 TSP GINGER

1 TSP GROUND CLOVES

2 TSP CINNAMON

2 BOXES OF SURE-GEL

COMBINE AND MIX WELL

POUR INTO POT

COOK ANOTHER 20 MINUTES

POUR INTO HOT SERILIZED JARS AND SEAL

SLIM'S DRY RUB

1 TSP CUMIN

1 TSP CHILI POWDER

2 TSP SALT

1 TSP BLACK PEPPER

1 1/2 TSP BROWN SUGAR

1/2 TSP CAYENNE PEPPER

2 TSP MINCED GARLIC

1 TSP DICED SHALLOTS OR GREEN ONIONS WHITE PART ONLY

1 1/2 LB SIRLOIN, FLANKS, OR ROAST

COMBINE ALL INGREDINTS AND RUB ON MEAT

WRAP UP AND REFRIGERATE AND MARINATE FOR 24 HOURS

BAKE 350 FOR 3 HOURS

PINEAPPLE ZUCCHINI BARS

3 eggs

2 c. sugar

2 tsp. vanilla

1 c. salad oil

2 c. zucchini, peeled, grated and drained

1/2 c. raisins

1 c. crushed pineapple, drained

3 c. flour

1 tsp. baking powder

1 tsp. salt

1 tsp. baking soda

Combine eggs, sugar, vanilla, oil and zucchini. Blend well. Sift together flour, baking powder, salt and baking soda; add to first mixture. Add raisins and pineapple. Blend well and pour into greased and floured 14x16 jelly roll pan. Bake at 325 degrees for 45 minutes.

CREAM CHEESE FROSTING:

4-6 oz. Philadelphia cream cheese, softened

1 tsp. vanilla

1 or 2 tbsp. milk or cream

1/3 c. butter

2-3 c. powdered sugar

Mix well and frost jelly pan top. DO NOT ROLL.

SWEET AND SOUR POT ROAST

12 small white potatoes, peeled

1 boneless beef chuck roast (about 3 pounds)

1 tablespoon canola oil

1 cup chopped onion

1 can (15 ounces) tomato sauce

1/4 cup packed brown sugar

2 to 3 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

1 teaspoon salt

Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.

Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast.

Cover and cook on high for 5-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef. Yield: 6-8 servings.

CABBAGE, NOODLES, AND SAUSAGE

1/8 cup oil

1 ring kielbasa sausage diced

1 1/2 cups coarsely chopped onion (about 2 medium-sized onions)

4 cups thickly shredded cabbage (about 1/2 of a medium-sized head)

8 ounces bowtie noodles, prepared according to package directions

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

In a large skillet, heat oil over medium-high heat; add sausage and heat through, saute onions and cabbage until very soft and light brown.

Add remaining ingredients and cook 7 to 10 minutes, or until heated through. Serve immediately.

BANANA AND PEANUT BUTTER COOKIES

1/4 cup oil

2/3 cup honey

4 egg whites

1/2 teaspoon vanilla

1/2 cup peanut butter, to taste

1 very ripe banana, mashed

3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Preheat the oven to 350.

Cream together the oil and honey.

Beat in the egg whites vanilla, and peanut butter, then stir in the mashed banana.

Sift together the flour, baking powder, and salt and stir into the liquid mixture. Blend well.

Drop onto lightly sprayed baking sheets by scant tablespoonfuls 1 inch apart.

Bake at 350 for 12 to 15 minutes.

SWEET SALSA

2 c. pureed tomatoes

2 c. chopped tomatoes

2 c. chopped mild peppers

1 c. chopped onions

1/2 c. brown sugar

3/4 c. apple cider vinegar

3 tsp. garlic powder

2 tbsp. canning salt (not table salt)

Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 minutes longer.

To can: Fill sterilized jars, divide liquid equally among jars and screw on lids. Process

in boiling water bath for 25 minutes. Can be frozen but takes away some of the flavor.

SPICEY SWEET POTATO FRIES

Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.

PEAR HONEY CAKE

4 fresh pears

2/3 c. shortening

2/3 c. brown sugar, packed

4 eggs

2/3 c. honey

2 1/2 c. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. cloves

1 1/4 c. dates, chopped

1 tsp. finely grated orange peel

Brandy Glaze

1. Core and chop pears to make 3 cups.

2. Cream shortening and brown sugar; add eggs, one at a time.

3. Sift flour together with salt, soda and spices; add to creamed mixture. Blend at low speed until moistened, beat 3 minutes.

4. Pour into greased bundt pan.

Bake at 350 degrees for 60 to 65 minutes or until top springs back when touched lightly. cool in pan 30 minutes. Remove.

ORANGE GLAZE:

Combine 1 cup powdered sugar with 2-3 teaspoons of orange juice to proper glaze consistency. Use a little orange food coloring if want colored.

SALSA ALICE

2-3 LB. RIPE TOMATOES CHOPPED

1 ONION DICED

3-4 RIBS CELERY DICED

1 GREEN PEPPER CHOPPED

1 RED PEPPER CHOPPED

1 JALAPENO SEEDED, DICED, AND CHOPPED

1 PKG. MRS. WAGES

1 CUP VINEGAR

COMBINE ALL AND ALLOW TO COOK TILL DESIRED THICKNESS

PUT IN JARS

PROCESS FOR 5LB AT 10 MINUTES

FROM SCRATCH SALSA

4 qt. tomatoes, peeled and chopped

2 c. bell pepper, chopped fine

1 c. onion, chopped fine

3 jalapenos, cut in half lengthwise and seeded

3 cloves garlic, peeled whole

4 tbsp. vinegar

2 tsp. sugar

4 tsp. pickling salt (or canning salt)

2 tsp. paprika

Simmer all ingredients over low heat for 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint jars; seal.

CHERRY PIE ALICE

3/4 CUP SUGAR

1/3 CUP COCOA

2 TBP FLOUR

1/3 CUP BUTTER

2 EGGS

1/3 CUP MILK

1 9 INCH PIE SHELL

1 CAN CHERRY PIE FILLING

COMBINE FLOUR, SUGAR, COCOA, BUTTER, AND MILK

MIX WELL AND OVER LOW HEAT COOK UNTIL THICKENED

PUT A LITTLE HOT MIXTURE IN EGGS TO ADJUST EGGS TO TEMPERATURE

ADD EGGS AND CONTINUE TO COOK

SET OFF STOVE

ADD HALF OF CHERRY PIE FILLING AND MIX WELL

POUR INTO PIE SHELL

BAKE 350 FOR 35-40 MINUTES

ALLOW TO COOL

ADD BALANCE OF CHERRY PIE FILLING

ADD COOL WHIP TO TOP

REFRIGERATE

TIM BAKER, HORTICULTURIST FROM DAVIESS COUNTY

If you intend to plant or overseed your lawn, be sure to finish seeding by the middle of October. You can also apply broadleaf herbicides now to control cool season weeds such as chickweed and dandelion. It’s also a good time of the year to do a soil test. You may need to apply lime to your lawn, and a soil test will tell you if you need it and how much to apply.

PEAR HONEY

8 cups peeled, cored and chopped pears

1 cup unsweetened crushed pineapple with the juice

8 cups white sugar

Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours. Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.

PEAR HONEY PIE

4 c. peeled, sliced fresh Bartlett pears

1/3 c. honey

2 tbsp. cornstarch

4 tsp. lemon juice

1 tsp. grated lemon peel

1/4 tsp. ginger

Pastry for 2 crust (9 inch) pie

2 tbsp. butter

Toss pears with honey, cornstarch, lemon juice, peel and ginger. Turn mixture into pastry-lined 9-inch pie plate; dot with butter. Cover with top crust. Seal and flute edges; cut vents into crust. Bake at 400 degrees for 35 to 45 minutes or until pears are tender and crust is golden.

EASY CREAM CHEESE

2 CANS CRESCENT ROLLS

2 8 OZ CREAM CHEESE

1 CUP SUGAR

1 TSP VANILLA

CREAM TOGETHER CREAM CHEESE, SUGAR, AND VANILLA

SPRAY A 9X13 PAN AND UNROLL 1 CAN OF CRESCENT

SPREAD CREAM CHEESE MIXTURE EVENLY

TOP WITH SECOND CAN OF CRESCENT ROLLS

SPRINKLE WITH A SUGAR AN CINNAMON MIX

BAKE 350 FOR 20 MINUTES

REFRIGERATE

PEAR BUTTER

3 fresh Bartlett pears, peeled, cored & chopped

1/2 c. water

1 tbsp. honey

1 tsp. unsalted butter

1/8 tsp. cinnamon

Combine all ingredients in saucepan. Cook over medium heat, stirring frequently, 15 to 20 minutes or microwave, covered, in microwave-safe dish on HIGH (100%) 3 minutes or until pears are tender. Cool to room temperature. Drain pears; discard the juice and puree the pears. Store in refrigerator, covered, up to 2 weeks.

Makes about 1 pint.

EVERYTHING BREAD

1 package active dry yeast

3/4 cup warm water

1 cup warm 2% milk

1/4 cup butter, softened

2 tablespoons sugar

1 egg yolk

1-1/2 teaspoons salt

4 to 4-1/2 cups flour

1 egg white

2 teaspoons water

1 teaspoon coarse sea salt or kosher salt

1 teaspoon dried minced onion

1 teaspoon each sesame, caraway and poppy seeds

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.

Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool.

MARY'S STUFFED TWICE BAKED SWEET POTATOES

4 SWEET POTATOES PIERCED WITH A FORK

PLACE IN MICROWAVE DISH AND MICROWAVE ON HIGH TILL TENDER (ABOUT 10 MINUTES)

ALLOW TO COOL

4-6 SLICES OF BACON MICROWAVED TILL CRISP (SET ASIDE TO COOL AND CRUMBLE)

CUT SWEET POTATOES IN HALF AND REMOVE PULP

PLACE SKINS OF POTATOES IN OVEN FOR 5 MINUTES AT 400 DEGREES TILL CRISP

PLACE PULP IN BOWL AND ADD

3/4 CUP SOUR CREAM

1/4 CUP CHOPPED SUN DRIED TOMATOES

2 GREEN ONIONS CHOPPED FINE

1/4 TSP SALT

SHREDDED CHEESE

MASH UP AND MIX WELL

PLACE BACK IN POTATO SKINS

BAKE 400 FOR 10 MORE MINUTES

ADD MORE CHEESE AND SPRINKLE BACON ON TOP

BACK TO OVEN TILL CHEESE IS MELTED

THURSDAY OCTOBER 6

CHICKEN ROLLUPS TASTE OF HOME

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 cup shredded cooked chicken

1/4 cup barbecue sauce

1/3 cup shredded Cheddar cheese

1 egg, beaten

Separate dough into 8 triangles.

In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.

Bake at 350 12 to 15 minutes.

Make-Ahead Potatoes Recipe TASTE OF HOME

12 Servings

Prep: 45 min. Bake: 1 hour

45 60 105

MAKE AHEAD POTATOES

10 large potatoes, peeled and quartered

1 cup (8 ounces) sour cream

(8 ounces) cream cheese, softened

6 tablespoons butter, divided

2 tablespoons dried minced onion

1/2 to 1 teaspoon salt

Paprika

Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender.

Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in. x 9-in. baking dish.

Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. Yield: 12 servings.

ULTIMATE GRILLED CHEESE TASTE OF HOME

1 package (3 ounces) cream cheese, softened

3/4 cup mayonnaise

1 cup (4 ounces) shredded mozzarella cheese

1 cup (4 ounces) shredded cheddar cheese

1/2 teaspoon garlic powder

1/8 teaspoon seasoned salt

10 slices Italian bread (1/2 inch thick)

2 tablespoons butter, softened

In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.

Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.

GREEN TOMATO MARMALADE

1 cup water

2 oranges, thinly sliced

1 lemon thinly sliced

6 large green tomatoes chopped

4 cups sugar

1/2 teaspoon salt

Cook water, oranges, and lemons in a Dutch oven over medium heat 17 to 20 minutes or until fruit is tender. Add tomatoes sugar, and salt, stirring until sugar dissolves.

Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 3 hours and 30 minutes or until mixture thickens.

Pour hot marmalade into hot jars, filling to 1/4 inch from top. Remove air bubbles and wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 10 minutes.

OLD TIME AUTUMN FAVORITE GREEN TOMATO PIE

1 1/3 CUP SUGAR

6 2/3 TBP FLOUR

1 1/3 TSP SALT

1 1/3 TSP NUTMEG OR CINNAMON

SIFT TOGETHER AND MIX WELL

TAKE 4 CUPS GREEN TOMATOES CUT INTO SLICES (REMOVE SEEDS)

4 TBP LEMON JUICE OR 1 1/3 TBP MILD VINEGAR

1 1/3 TSP LEMON RIND

FOLD INTO OTHER MIXTURE

POUR INTO CRUST

TOP WITH TOP CRUST

BAKE 425 FOR 35-45 MINUTES

MONDAY SEPT. 26

AMISH COFFEE CAKE

3 eggs

1 1/2 cups plus 3 tablespoons sugar, divided

3/4 cup vegetable oil

1/4 cup orange juice

1 teaspoon vanilla

3 cups flour

3 teaspoons baking powder

1 (21-ounce) can cherry or your favorite pie filling

1 teaspoon cinnamon

Preheat oven to 350 Coat a 9 x 13-inch baking dish with cooking spray.

In a large bowl, cream together eggs, 1-1/2 cups sugar, oil, juice, and vanilla. Add flour and baking powder; mix well. Pour half the batter into prepared baking dish. Spread pie filling over batter.

In a small bowl, mix remaining sugar and the cinnamon; sprinkle 1 teaspoon of the mixture over pie filling.

Spoon remaining batter over pie filling then sprinkle with remaining sugar and cinnamon mixture.

Bake 15 minutes then reduce heat to 300 degrees and bake 60 more minutes, or until toothpick inserted in center comes out clean.

EASY PUMPKIN BREAD

1 1/2 cups sugar

1 1/4 cups flour

1 cup canned 100% pure pumpkin

1/2 cup vegetable oil

1/2 cup chopped walnuts

1/3 cup water

2 eggs

1 teaspoon baking soda

1/4 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon baking powder

Preheat the oven to 350.

In a large bowl, combine all the ingredients; mix well and pour into a 9" x 5" loaf pan that has been coated with cooking spray.

Bake for about 1-1/2 hours or until a wooden toothpick inserted in the center comes out clean.

Let cool for 10 minutes before slicing. Makes 1 loaf.

CARAMEL PEAR CAKE

1 (18.25-ounce) package spice cake mix

2 fresh pears, pared, halved, cored, and thinly sliced

1/2 cup packed brown sugar

2 tablespoons flour

2 tablespoons water

1/4 cup chopped almonds

1/4 cup melted butter

Prepare cake mix according to the package instructions and bake in a broiler-proof 9- x 13-inch baking dish. Arrange sliced pears on top of the hot cake.

In a medium bowl, mix together the remaining ingredients to make a glaze. Spoon glaze over pears.

Preheat the broiler. Place cake under broiler, about 3 inches from the heat, broiling until pears are thoroughly heated and the top is bubbly.
 
 

THURSDAY SEPT 22

SUPREME PIZZA CASSEROLE TASTE OF HOME

8 ounces uncooked fettuccine

2 pounds ground beef

1 medium onion, chopped

2 cans (8 ounces each) mushroom stems and pieces, drained

1 can (15 ounces) tomato sauce

1 jar (14 ounces) pizza sauce

1 can (6 ounces) tomato paste

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

4 cups (16 ounces) shredded mozzarella cheese, divided

1 package (3-1/2 ounces) sliced pepperoni

1/2 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.

Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.

Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).

MARY'S TOMATO PICKLES

2 CUPS CHERRY OR PLUM TOMATOES QUARTERED

2-4 SLICED GARLIC CLOVES

1/2 CUP HERBS OF CHOICE

1/3 CUP CIDER VINEGAR

1 TBP SALT

1 CUP COLD WATER

1 TBP FRESH LEMON OR LIME JUICE

PLACE TOMATOES, GARLIC, AND HERBS IN A 16 OZ GLASS JAR

FILL JARS UNTIL 3/4 FULL

COMBINE VINEGAR AND SALT IN SAUCE PAN

SIMMER UNTIL SALT IS DISSOLVED

REMOVE FROM HEAT

ADD COLD WATER AND JUICE

ALLOW TO COOL

POUR ENOUGH OF LIQUID TO JAR TO COVER TOMATOES AND HERBS

REFRIGERATE TILL CHILLED

APPLE BACON MINI LOAVES

1 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/2 cup milk

2 tablespoons butter, melted

1 cup shredded sharp cheddar cheese

1/3 cup crumbled cooked crisp bacon

1/4 cup finely chopped apple

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.

Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

VEGETARIAN STUFFED PEPPER TASTE OF HOME

6 large sweet peppers

2 cups cooked brown rice

3 small tomatoes, chopped

1 cup corn,

1 small sweet onion, chopped

1/3 cup red beans, rinsed and drained

1/3 cup black beans, rinsed and drained

3/4 cup shredded or cubed Monterey Jack cheese

1 can (4-1/4 ounces) chopped ripe olives

4 fresh basil leaves, thinly sliced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup meatless spaghetti sauce

1/2 cup water

4 tablespoons grated Parmesan cheese, divided

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.

Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.

Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.

SLOW COOKER CHICKEN STEW TASTE OF HOME

6 bone-in chicken thighs (about 2-1/4 pounds), skin removed

1 large onion, chopped

2 medium carrots, sliced

3/4 cup unsweetened apple juice

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon pepper

1 cup chopped dried apricots

Hot cooked couscous

Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.

Cover and cook on low for 6-8 hours or until chicken is tender.

Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous

Do you have a sick friend or loved one recovering from surgery? Maybe you want to help an elderly neighbor or a busy, overwhelmed mom? It’s probably hard for either of them to handle everyday tasks—ones you take for granted. So whether you’re repaying a thoughtful gesture or trying to be the kind of friend you’d want to have, go ahead and reach out.

1. Be a Prep Chef

A little help in the kitchen can go a long way. Ask your friends if they’d like your assistance washing and cutting up fresh fruits and vegetables to store in Ziploc® Brand Fresh Produce Bags These handy bags will help food last longer and make it easy to get to. When you’re ready to put everything away, you can give your friends another hand by taking a quick organizing pass through the fridge

2. Deliver Ready-Made Meals

Check out Five Ingredients or Less or recipes requiring minimal shopping and prep work. Deliver your prepared meals in Ziploc® along with a cheerful note and heating instructions. All they have to do is remove the plastic lid before cooking in an up to 400° F oven (if frozen, let thaw first). Leftovers? Pop the plastic lid back on before storing it. And, of course, a good friend always remembers to bring dessert!

3. Show and Tell Your Cleaning Smarts

For an elderly relative or friend, cleaning a bathroom can be a big bonus. And remember to work smart, not hard. Daily and weekly maintenance can prevent major scrubbing at the end of the month—helpful to those with bad backs or arthritis. For example, always pull the shower curtain closed so water can’t collect in the folds and cause mildew. Then let Scrubbing Bubbles® do the rest. (Depending on the extent of mildew stains and soap scum, it may take two weeks of daily use to see a noticeable reduction). Wipe away any soap spots or toothpaste splatters with Scrubbing Bubbles® Antibacterial Bathroom Wipesand line trash cans with plastic grocery bags to keep the pail clean and emptying easy.

4. Help with Big Laundry Loads

Do a few loads to help a friend catch up on her laundry. Items like tablecloths, sheets and towels are often time consuming, especially for someone who may tire easily. Be sure to observe the washing instructions: some pieces may need extra care, so offer to take items to the dry cleaner. Laundering bathroom and kitchen rugs can also be a big help. And remember to air-dry anything with a rubber backing.

5. Suck Up the Dust

Vacuuming can also be a big chore. Offer to run the vac over items that can be big dust collectors and need extra effort—like upholstered furniture, blinds and draperies. If your friend has a two-story home, stairs are high-traffic areas that might be neglected, so giving them a quick clean will likely be appreciated.

6. Run Two Errands with One Trip

Cross a few things off your friend's to-do list. The next time you're heading to the drug store, dry cleaner or post office, ask if you can save her a trip by picking up things she needs.

7. Help Keep the Lights On

For some friends, getting on a stepladder and reaching up high can be a problem, which makes changing light bulbs next to impossible. Replacing old ones with long-lasting compact fluorescent bulbs (CFL) will mean fewer trips up the stepladder. While you’re there, check the batteries in smoke and carbon monoxide detectors. And speaking of batteries, replacing the old ones in TV remote controls can be a great gift to someone laid up in bed!

WEDNESDAY SEPT. 21

BBQ RIBS SLIM

1 1/2 TBP MEAT TENDERIZER

1 TBP CAJUN SEASONING

2 TSP LEMON PEPPER

1 TBP RAVEN SEASONING

1 TBP SOUTHWEST SEASONING

REMOVE THE MEMBRANE

COMBINE AND RUB ON RIBS

MARINATE FOR TWO HOURS

COOK ON INDIRECT HEAT, FAT SIDE DOWN

FOR 1 HOUR AND 15 MINUTES

1 TBP BBQ SAUCE

2 TBP HICKORY SMOKE

1 TBP OLIVE OIL

COMBINE AND BRUSH ON RIBS THE LAST 10 MINUTES

SLIM'S OKRA AND CORN

2 TBP LEMON PEPPER

1 TBP OLIVE OIL

1 TBP MELTED BUTTER

COMBINE AND RUB ON OKRA

PUT OKRA ON SKEWERS

PLACE ON GRILL

BRUSH CORN WITH SAME MIXTURE

ROLL UP IN TIN FOIL

COOK ON GRILL FOR 30-45 MINUTES

EGGPLANT DRESSING

1 1/2 CUP CUBED EGGPLANT

3/4 CUP CHOPPED CELERY

1 CUP CHOPPED ONION

1 EGG

1 BOX STOVETOP DRESSING

1 CUP CHICKEN BROTH

1/2 CUP MARGARINE

SAUTE VEGGIES IN OIL

POUR ONTO DRESSING

ADD EGG, MARGARINE AND BROTH

MIX WELL

BAKE 375 FOR 25 MINUTES COVERED

REMOVE COVER AND BAKE ANOTHER 20 MINUTES

VIRGINIA APPLE DABBLE CAKE

2 EGGS

1 CUP OIL

2 CUPS SUGAR

2 CUPS FLOUR

1 TSP SALT

1 TSP BAKING POWDER

COMBINE ALL AND MIX WELL

ADD 3 CUPS DICED APPLES

1 CUP NUTS

1 TSP VANILLA

MIX WELL AND POUR INTO A 9X13 GREASED PAN

BAKE 350 FOR 40-45 MINUTES

SAUCE:

1 STICK BUTTER

1 CUP BROWN SUGAR

1/2 CUP MILK

COMBINE AND MIX WELL

BRING TO BOIL AND BOIL FOR 3 MINUTES

POKE A FEW HOLES IN CAKE WITH FORK

DRIZZLE OVER TOP WHILE CAKE IS HOT

SUPREME PIZZA CASSEROLE TASTE OF HOME

8 ounces uncooked fettuccine

2 pounds ground beef

1 medium onion, chopped

2 cans (8 ounces each) mushroom stems and pieces, drained

1 can (15 ounces) tomato sauce

1 jar (14 ounces) pizza sauce

1 can (6 ounces) tomato paste

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

4 cups (16 ounces) shredded mozzarella cheese, divided

1 package (3-1/2 ounces) sliced pepperoni

1/2 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.

Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.

Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).

TUESDAY SEPT. 20

CANNING JALAPENOS

1 CUP VINEGAR

2 CUPS WATER

1 TSP CANNING SALT

COMBINE AND BRING TO BOIL

PACK PEPPERS

POUR OVER SOLUTION

PEANUT BUTTER BROWNIES GENTRY

1 CUP PEANUT BUTTER

1 STICK BUTTER

1 CUP SUGAR

1 CUP BROWN SUGAR PACKED

4 EGGS

1 TBP VANILLA

1 CUP FLOUR

1 TSP BAKING POWDER

1 TSP SALT

1 CUP CHOCOLATE CHIPS

COMBINE PEANUT BUTTER AND BUTTER AND MELT IN MICROWAVE

FOLD IN BOTH SUGAR WHILE HOT AND STIR TILL MELTED

ADD 4 EGGS ONE AT A TIME BY HAND

ADD VANILLA

COMBINE DRY INGREDIENTS

COMBINE BOTH INGREDIENTS

SPREAD ON A GREASED COOKIE SHEET

SPRINKLE CHOCOLATE CHIPS ON TOP

BAKE 350 FOR 15 MINUTES

GLAZE WITH CHOCOLATE CHIPS

2 TBP WATER

2 TBP SUGAR

COMBINE AND COOK TILL SUGAR IS DISSOLVED

ADD 1/2 CUP CHOCOLATE CHIPS

COOK TILL HEATED

AUTUMN CHOWDER TASTE OF HOME

2 bacon strips, diced

1/4 cup chopped onion

1 red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules

1 cup milk

2/3 cup corn

1/8 teaspoon pepper

2-1/2 teaspoons flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. .

MARY'S SOCK SOUP

AN OLD SOCK (CLEAN)

PUT IN 2 TBP CARAWAY SEED AND TIE UP

2-3 LB. BEEF ROAST PRESSURIZED FOR 1/2 HOUR OR BOILED FOR 1 1/2 HOURS TILL TENDER

2 CUPS CHOPPED CARROTS

4 CUPS CHOPPED CABBAGE

2 POTATOES DICED

1 ONION SLICED

1 GREEN AND RED PEPPER DICED.

1 QT TOMATO JUICE

2 1/2 CUPS OF BEEF BROTH

ADD THE CLEAN SOCK

3 TBP VINEGAR

1 TBP GARLIC POWDER

1/2 CUP SUGAR OR SWEETENER

COMBINE EVERYTHING EXCEPT MEAT AND COOK TILL VEGGIES ARE TENDER

CUBE UP MEAT AND ADD

REMOVE SOCK AND ENJOY!

BEEF BARLEY SOUP TASTE OF HOME

1/2 pound lean ground beef (90% lean)

2 large fresh mushrooms, sliced

1 celery rib, chopped

1 small onion, chopped

2 teaspoons flour

3 cans (14-1/2 ounces each) reduced-sodium beef broth

2 medium carrots, sliced

1 large potato, peeled and cubed

1/2 teaspoon pepper

1/8 teaspoon salt

1/3 cup medium pearl barley

1 can (5 ounces) evaporated milk

2 tablespoons tomato paste

In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.

Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.

THURSDAY SEPT. 15

CHICKEN EMPANADA TASTE OF HOME

1 (15-ounce) package refrigerated rolled pie crusts

1 tablespoon olive oil

1/2 cup chopped onion

1 medium-sized red bell pepper, chopped

1/2 medium-sized green bell pepper, chopped

2 cups coarsely chopped cooked chicken

1 cup corn,

2 tablespoons dry fajita or taco seasoning

1 cup Mexican cheese blend

1 egg, beaten

Preheat oven to 425 . Place 1 pie crust flat on a 14-inch pizza pan; set aside.

In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.

Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge.

Brush top with egg.

Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, vegetables or fruits among others.

CHICKEN A LA KING TASTE OF HOME

4 individually frozen biscuits

1-3/4 cups sliced fresh mushrooms

1/4 cup chopped onion

1/4 cup chopped celery

1/3 cup butter, cubed

1/4 cup flour

1/8 teaspoon salt

1 cup chicken broth

1 cup milk

2 cups cubed cooked chicken

Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add chicken and. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with biscuits.

SAUCY APRICOT CHICKEN TASTE OF HOME

6 boneless skinless chicken breast halves

2 jars (12 ounces each) apricot preserves

1 envelope onion soup mix

Hot cooked rice

Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice

ALICES'S CHILI

COOKED 1 CUP BEANS

ADD:

1 LB. COOKED AND DRAINED HAMBURGER

1 ONION DICED

1 BELL PEPPER DICED

1 CUP CELERY DICED

1 QT TOMATO JUICE

1 QT WHOLE TOMATOES

2 TSP CHILI SEASONING

1/4 TSP CAYENNE

1 BRICK CHILI

COMBINE AND LET IT SIMMER

MARY'S POTATO SOUP WITH POSSIBILITIES

6-8 CUPS OF CHICKEN BROTH

1 ONION CHOPPED

1 CUP CHOPPED CELERY

6 LARGE POTATOES PEELED AND CHOPPED

SALT AND PEPPER TO TASTE

PUT EVERYTHING IN SLOW COOKER

SOME DICED KIELBASA

SHREDDED CHEDDAR CHEESE

1 CUP WHOLE CORN

2-3 CANS CHOPPED CLAMS

COOK ON HIGH FOR 5 HOURS OR LOW FOR 7 HOURS

HAWAIIN PORK ROAST TASTE OF HOME

1 boneless whole pork loin roast (3 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons canola oil

2 cups unsweetened pineapple juice

1 can (8 ounces) unsweetened crushed pineapple, undrained

1/2 cup packed brown sugar

1/2 cup sliced celery

1/2 cup cider vinegar

1/2 cup soy sauce

1/4 cup cornstarch

1/3 cup cold water

Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.

In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160°.

Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.

ASPARAGUS POTATO SOUP KAREN DAVIS OF TASTE OF HOME

1/4 cup butter

1 cup chopped onion

1/2 cup chopped celery

1/2 cup sliced or grated carrots

1 (32 ounce) container chicken broth

2 cups peeled and diced Russet potatoes

1 (15 ounce) jar creamy Alfredo pasta sauce

2 cups coarsely chopped asparagus

salt, to taste

pepper, to taste

1. In a large Dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Cook and stir for 10 minutes or until onions are translucent.

2. Add chicken broth and potatoes. Bring mixture to a boil. Reduce heat, cover and simmer for 15 minutes.

3. Stir in Alfredo sauce and asparagus. Simmer for about 10 more minutes or until asparagus and potatoes are tender.

4. Season, to taste, with salt and pepper. Enjoy!

WEDNESDAY SEPT. 14

ITALIAN MEAT LOAF SANDWICH

2 pounds ground beef

1 cup Italian-style bread crumbs

2 eggs

1 (26-ounce) jar spaghetti sauce, divided

2 tablespoons grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon black pepper

1 (1-pound) loaf Italian bread, cut in half lengthwise

1 cup (4 ounces) shredded mozzarella cheese

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with aluminum foil and coat the foil with nonstick cooking spray.

In a large bowl, combine the ground beef, bread crumbs, eggs, 1 cup spaghetti sauce, the Parmesan cheese, salt, and pepper; mix well. Divide the mixture and form into six equal-sized patties; place on the baking sheet.

Bake for 12 to 15 minutes, or until no pink remains. Remove the patties with the foil from the baking sheet.

Line the baking sheet with another piece of aluminum foil and place the Italian bread halves on the baking sheet. Place the meat loaf patties on the bread and top with the remaining spaghetti sauce. Sprinkle with the mozzarella cheese and bake for 8 to 10 minutes, until heated through. Slice each bread half into 3 servings and serve immediately.

POT ROAST CARBONADE

1/2 pound slab bacon, cut into large lardons

2 medium onions sliced

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil

1 1/2 pounds beef chuck cut into large cubes

5 carrots peeled and cut into large chunks

Generous tablespoon flour

12 ounces beer (dark or light, depending on your preference)

1 tablespoon dried thyme

1 cup beef stock

Preheat the oven to 325

In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.

Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear in batches, until nicely browned on both sides.

Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.

PEPPER JACK CHEESEY MAC

2 CUPS DRY ELBOW MACARONI

2 CUPS SHREDDED CHEDDAR CHEESE

2 CUPS SHREDDED PEPPERJACK CHEESE

12 OZ CAN EVAP. MILK

1/2 TSP PEPPER

1 CUP BROKEN TORTILLA CHIPS

1/4 TSP CRUSHED RED PEPPER

GREASE A 2 1/2 QT CASSEROLE DISH

COOK MACARONI AU DENTE

ADD CHEDDAR CHEESE, 1 1/2 CUPS PEPPERJACK CHEESE, EVAP. MILK, AND PEPPER

STIR TOGETHER

POUR INTO GREASED CASSEROLE

COMBINE 1/2 CUP PEPPERJACK, TORTILLA CHIPS, AND RED PEPPER FLAKES

SPRINKLE ON TOP OF CASSEROLE

COVER WITH FOIL

BAKE COVERED AT 350 FOR 20 MINUTES

UNCOVER AND BAKE FOR 10 MINUTES MORE

TUESDAY SEPT. 13

CINNAMOM ROLL BREAD PUDDING

1 (4.6-ounce) box instant vanilla pudding mix

2 (12-ounce) cans evaporated milk

1/2 teaspoon almond extract

1/2 teaspoon pumpkin pie spice

1 pound leftover or store-bought cinnamon rolls, quartered

1 1/2 cups chopped dates or raisins

1/4 cup chopped almonds or pecans

4 tablespoons butter, cut into small pieces

Preheat oven to 350

Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray set aside.

In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.

Transfer to prepared casserole dish and dot with butter.

Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.

Remove from oven and serve warm in martini glasses.

AMISH STYLE APPLE PIE

1 1/3 cups sugar substitute

1/4 cup brown sugar

1/2 cup plus 5 tablespoon flour

1 1/2 teaspoons cinnamon

1 teaspoon grated nutmeg

1 pinch salt

(1 stick) margarine, cold

1/2 cup walnuts, coarsely chopped

4 cups McIntosh or Granny Smith apples, sliced

1 unbaked 10 inch pie shell

1 egg

1 cup heavy whipping cream

1 teaspoon vanilla

In a food processor bowl mix 1/3 cup sugar, brown sugar, 1/4 cup plus 2 tablespoon flour, 1 teaspoon cinnamon, nutmeg and salt.

Add the butter then process until the mixture becomes crumbly; it should still have a dry look to it -- don't over process. Add the nuts then set aside.

Preheat oven to 350 degrees F.

Peel, core and thinly slice apples 4 cups of apples. Fill pie shell with apples.

Beat the egg, and add the cream and vanilla.

In a separate bowl, mix the remaining sugar, flour, and cinnamon.

Combine the sugar mixture to the egg mixture and blend. Pour over the apples.

In the lower one-third of the oven, bake for an hour. After 20 minutes, sprinkle the contents of the food processor over the top.

Continue baking approximately 40 minutes longer, or until the top becomes puffed and is lightly brown.

HINTS ON PIE MERINGUE

1. TO CUT MERINGUE, DIP A THIN KNIFE IN HOT WATER AND CUT THROUGH THE MERINGUE (NOT THE PIE). THIS PROCESS KEEPS THE PIE FROM FALLIG ON PIES.

2. EGG WHITE SHOULD ALWAYS BE AT ROOM TEMPERATURE BEFORE BEATING.

3. MERINGUE SHOULD TAKE A MINIMUM OF THREE EGG WHITES PER PIE.

4. AFTER EGG WHITES ARE BEATEN STIFF BUT NOT DRY. SPRINKLE 1/4 TSP. CREAM OF TARTAR AND A DASH OF SALT ON TOP AND BEAT SLOWLY.

5. ADD SLOWLY THREE LEVEL TBP. OF SUGAR FOR EACH EGG WHITE INTO BOWL, BEATING ALL THE WHILE. THIS SOUNDS LIKE A LOT, BUT YOU SHOULD SEE THE DIFFERENCE IN HEIGHT OF THE MERINGUE, AND THE WAY IT STANDS UP AFTER THE PIE IS DONE.

6. ALWAYS HAVE THE EDGE OF YOUR MERINGUE TOUCHING THE EDGE OF THE PIE CRUST. THIS PREVENTS SHRINKING.

7. PUT THE PIE ON THE MIDDLE SHELF, NOT THE TOP AND IT WILL BROWN MORE EVENLY.

8. WHEN MERINGUE IS ALMOST DONE, TURN OFF OVEN AND SLIGHTLY OPEN DOOR, AND ALLOW TO COOL. THIS PREVENTS MERINGUE FROM CRACKING OR SPLITTING.

9. NEVER PUT A MERINGUE TO COOL WHERE THE DRAFT CAN HIT IT.

10. NEVER PUT MERINGUE ON A PIE UNTIL YOU ARE SURE IF THE SUGAR IS DISSOLVED. HOW TO CHECK THIS IS TO PUT SOME MERINGUE BETWEEN YOUR FINGERS AND RUB. ANOTHER WAY IS TO PUT A LITTLE ON YOUR TONGUE AND RUB THE ROOF OF YOUR MOUTH. IN BOTH TESTS YOU WILL FEEL THE UNDISSOLVED SUGAR IF THERE.

(IF YOU FEEL SUGAR, CONTINUE TO BEAT UNTIL ALL DISSOLVED.

MONDAY SEPT. 12

SLOW COOKER CHICKEN CHILI

2 pounds diced boneless chicken,

3 tablespoons chili powder, plus 2 teaspoons

1 (15-ounce) can kidney beans drained and rinsed

1 (15-ounce) can white beans, drained and rinsed

2 (28-ounce) cans diced fire roasted tomatoes

1 medium sweet potato (about 10 ounces), peeled and shredded

1 (15-ounce) can chicken broth

1/4 cup instant tapioca (recommended: Minute tapioca)

1 to 2 chipotle chiles in adobo sauce with seeds, chopped

2 tablespoons soy sauce

1 tablespoon salt

1 tablespoon onion powder

2 teaspoons garlic powder

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

Pinch cloves

1/2 to 3/4 cup lager-style beer, optional

Toppings: Sour cream shredded Cheddar or Jack cheese chopped onions, and chopped jalapenos

Put the chicken in the slow cooker . Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

SWEET AND SOUR CRANBERRY CHICKEN SLOW COOKER

1 small onion, thinly sliced

1 cup fresh or frozen cranberries

12 skinned and boned chicken thighs

1/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon dry mustard

1/2 teaspoon salt

2 teaspoons cider vinegar

1 1/2 tablespoons cornstarch

2 tablespoons cold water

Combine onion and cranberries in a 4-quart slow cooker. Arrange chicken on top of cranberry mixture.

Combine ketchup and next 4 ingredients in a small bowl; pour over chicken.

Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours or until chicken is very tender. Transfer chicken to a serving platter, and keep warm.

Combine cornstarch and water, stirring until smooth; stir into mixture in slow cooker. Cook, uncovered, on HIGH setting 15 minutes or until mixture is slightly thickened, stirring often. Pour over chicken.

Notes

Serve this sweet-and-sour chicken thigh combo over rice or noodles to soak up the oh-so-sassy sauce.

PUMPKIN COOKIE

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups sugar

(1 stick) butter softened

1 cup 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla in small bowl until smooth.

CANDY BAR PIE

unbaked pie crust

5 3 Musketeer candy bars

1/2 cup sugar

12 ounces cream cheese, softened

2 eggs

1/3 cup sour cream

1/3 cup creamy peanut butter

3 tablespoons whipping cream

2/3 cup milk chocolate chips

Heat oven to 450 Prepare pie crust according to package instructions for filled one-crust pie using 9 inch pie pan. Bake at 450 for 5-7 minutes or until very light golden brown. Remove from oven, cool. Reduce temperature to 325 degrees F.

Cut candy bars in half lengthwise, cut into 1/4 inch pieces. Place candy bar pieces over bottom of partially baked crust.

In small bowl, combine sugar and cream cheese, beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325 degrees F for 30-40 minutes or until center is set. Cool completely.

In small saucepan, heat whipping cream until very warm. Remove from heat, stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over top of pie.

Refrigerate 2-3 hours before serving. Store in refrigerator.

MASHED POTATOES, BROCCOLLI, AND CHEESE

1 1/2 pounds small potatoes

1 small head broccoli

1 cup milk

2 tablespoons butter

1 1/2 cups shredded sharp Cheddar

Salt and black pepper

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

BLANCHES MEXICAN PORK ROAST

2 ONIONS CHUNLED

2 CARROTS CHUNKED

2 JALAPENO SEEDED AND SLICED

3 GARLIC CLOVES MINCED

2 TBP OLIVE OIL

1/2 CUP WATER

1/2 CUP CHICKEN BROTH

1 TSP CORRIANDER

1/2 TSP SALT

1/2 TSP CUMIN

1/2 TSP OREGANO

1/4 TSP PEPPER

3 LB. BONELESS PORK SHOULDER ROAST

SAUTE ONIONS, CARROTS, PEPPERS, AND GARLIC IN OLIVE OIL FOR 3 MINUTES

PUT INTO SLOW COOKER

ADD WATER AND BROTH

COMBINE IN SMALL BOWL ALL THE SEASONING AND MIX WELL

DIVIDE THE ROAST INTO TWO PIECES

RUB INTO THE ROAST

PLACE IN SLOW COOKER

COVER AND COOK ON LOW FOR 8-9 HOURS TILL MEAT TENDER

TRANSFER ROAST AND VEGGIES TO PLATTER

SAVE THE LIQUID TO COOK DOWN TO GRAVY

SLOW COOKER SPAGHETTI AND MEAT BALLS

1 (28-ounce) can tomato puree

1 (15-ounce) can tomato sauce

1 (4-ounce) can sliced mushrooms, drained and coarsely chopped

1 onion, finely chopped

2 garlic cloves, minced

1/2 teaspoon oregano

1/4 teaspoon basil

1 teaspoon salt, divided

1 pound ground beef

1/4 cup seasoned bread crumbs

1 egg

1/2 pound angel hair (capellini) pasta, broken into 4-inch pieces

In a 3-1/2-quart (or larger) slow cooker, combine tomato puree, tomato sauce, mushrooms, onion, garlic, oregano, basil, and 1/2 teaspoon salt; mix well.

In a medium bowl, combine ground beef, bread crumbs, egg, and remaining 1/2 teaspoon salt; mix well then form into 1-inch balls.

Gently place meatballs in sauce; do not mix. Cover and cook on low setting for 8 hours.

Remove lid and add angel hair pasta; do not stir. Replace lid and increase setting to high.

Cook 1 hour then stir and serve.

THURSDAY SEPT. 8

JAMAICA CAKE

2 cups sugar

1 1/2 cups vegetable oil

1 1/2 cups chopped pecans

3 cups flour

2 bananas, peeled and diced

3 eggs

1 (20 ounce) can crushed pineapple with juice

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.

Bake in a preheated 350 oven for 60 minutes or until cake tests done.

BANANA CRUNCH PIE

5 tablespoons butter

1/4 cup sugar

1/2 teaspoon cinnamon

1 cup corn flakes crushed

1 (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/3 cup plus 2 tablespoons lemon juice

1 teaspoon vanilla

5 bananas

In a small pan, melt the butter over low heat; stir in the sugar and cinnamon and cook until bubbles form. Remove from heat. Stir in the crumbs. Press mixture evenly over the bottom and up the sides of a 9-inch pie pan; chill.

Meanwhile, in a large bowl, beat the cream cheese until fluffy; blend in the sweetened condensed milk. Add the 1/3 cup lemon juice and the vanilla; stir until smooth and thick. Cut 3 of the bananas into thin slices, line bottom of chilled crust with banana slices. Turn filling into crust. Refrigerate for 2 to 3 hours or until firm. Cut remaining 2 bananas into thin slices; dip slices in remaining 2 tablespoons lemon juice. Arrange banana slices over top of pie.

SUGAR FREE BANANA PIE

1 BAKED PIE SHELL

SLICE 4 BANANAS IN CRUST

2 BOXES SUGAR FREE INSTANT VANILLA PUDDING

2 CUPS MILK

COMBINE AND THICKEN

POUR INTO CRUST

TOP WITH COOL WHIP

AND REFRIGERATE

PORK STEAK CASSEROLE

4 pork steaks

Cooking oil

1 bunch carrots

1 med. onion

1 green pepper

6 potatoes

20 oz. can tomato soup

2 c. water

Ground red pepper

Salt & pepper to taste

Preheat oven to 350 degrees. Brown pork steak in cooking oil and place in roasting pan. Peel carrots and cut on the diagonal in 1/2" pieces, green pepper, 1/4" pieces. Peel potatoes and slice in slices 1/4" thick. Layer carrots, onions and green peppers on top of pork with sliced potatoes on top. Add soup and water. Sprinkle with red pepper. Add salt and pepper. Cover and bake 2 hours

PORK STEAK IN APPLESAUCE GRAVY

2 lbs. lean pork steaks/chops

1 tbsp. oil

1 (3/4 oz.) envelope brown gravy mix

1 (15 oz.) can or 1 1/2 c. applesauce

1/2 c. water

1 tbsp. honey

2 tsp. lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. ginger

Using large heavy skillet, brown pork steaks in oil; drain off excess fat. Combine gravy mix, applesauce, water, honey, lemon juice, Worcestershire sauce and ginger; pour over pork steaks. Cover tightly and simmer 60 minutes or until pork is tender. Stir gravy once or twice during cooking time.

IOWA PORK STEAK

2 tablespoons vegetable oil

4 pork steaks

onion powder

garlic powder

salt and black pepper to taste

1 large onion, chopped

2 (4.5 ounce) cans sliced mushrooms, drained

2 cream of mushroom soup

1 can water

1 (1 ounce) package dry onion soup mix

1 tablespoon Worcestershire sauce

Preheat oven to 350

Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.

In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil. and bake for 90 minutes

WEDNESDAY SEPT 7

Bananas are arguably one of the healthiest fruits to incorporate into your diet. By eating two bananas a day, you are getting the full amount of potassium you need for the day. Bananas are also a wonderful source of vitamin B6, vitamin C, folate, fiber, calcium and even protein. One medium-sized banana has 100 calories, mostly from the sugar in the banana. Bananas should be balanced with a protein-filled lunch or dinner. If you eat lots of pasta or starch, adding a banana a day into your diet may not make much of a difference. If you are eating at least two balanced meals a day, including fresh sources of protein and calcium found in dark, leafy vegetables, you should notice a big difference in your health and stamina.

BANANA SPLIT PANCAKES

2 cups biscuit baking mix

1 1/2 cups milk

1/4 cup chocolate flavor syrup, plus additional for topping

1 egg

1/3 cup mini semisweet chocolate chips

2 tablespoons shortening, divided

4 medium bananas, sliced

3 cups sliced strawberries

1 cup whipped topping

8 maraschino cherries with stems

In a large bowl, combine biscuit mix, milk, 1/4 cup chocolate syrup, and the egg. Mix until thoroughly combined. (Batter will be thin.) Stir in chocolate chips.

Heat a griddle or skillet over medium heat. Melt 1 teaspoon shortening then pour 1/4-cupfuls of batter onto the griddle, making sure to scoop up chips from bottom of bowl. Cook 1 minute, or until bubbles start to form on top of pancakes. Flip pancakes, and cook 1 to 2 more minutes, or until golden. Repeat with remaining batter, adding more shortening as needed. Cover to keep warm.

Place 1 pancake on each plate; place a small amount of banana and strawberry slices on each pancake. Dollop each with whipped cream, drizzle with chocolate syrup, and top with a cherry.

BANANA SPLIT DESSERT ALICE

LAYERS

2 CUPS CRUSHED VANILLA WAFERS IN BOTTOM OF 9X13 PAN

3 BANANAS SLICED

COMBINE 2 SMALL BOXES VANILLA PUDDING WITH 2 CUPS MILK AND 8 OZ SOFT CREAM CHEESE

1 MEDIUM CAN CRUSHED PINEAPPLE DRAINED

8 OZ COOL WHIP

6 OZ PKG CHOCOLATE CHIPS SPRINKLED ON TOP

1 CUP CRUSHED PECANS

1 SMALL JAR MARASCHINO CHERRIES DICED

MICROWAVE COFFEE CUP SCRAMBLE VIRGINIA

2 EGGS

2 TBP MILK

2 TBP SHREDDED CHEDDAR CHEESE

SALT AND PEPPER

SPRAY A COFFEE CUP

COMBINE EGGS AND MILK AND BEAT TOGETHER

PUT IN COFFEE CUP AND MICROWAVE ON HIGH FOR 45 SECONDS

REMOVE AND STIR UNTIL SCRAMBLED

BACK IN MICROWAVE ON HIGH FOR 30-45 MORE SECONDS

REMOVE AND TOP WITH CHEESE AND SEASONING

VANILLA WAFER, BANANA, PUDDING

8 ounces sour cream

1 (8 ounce) container frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

2 cups whole milk

1 (16 ounce) package vanilla wafer cookies

4 bananas, peeled and sliced

In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

BUTTER PECAN BANANA BARS CAROLYN

2 1/2 CUP FLOUR

1 2/3 CUP SUGAR

1 1/4 TSP BAKING POWDER

1 1/4 TSP BAKING SODA

1 TSP SALT

3/4 CUP MARGARINE SOFT

2/3 CUP BUTTERMILK OR SOUR MILK

1 1/4 CUP VERY RIPE MASHED BANANAS (3 BANANAS)

2 EGGS

1/2 CUP CHOPPED PECANS

COMBINE DRY INGREDIENTS

ADD BUTTERMILK, MARGARINE, AND BANANA AND BEAT WELL

ADD EGGS AND BEAT FOR 2 MINUTES

FOLD IN PECANS

UNGREASED 15X10X1 BAKING PAN

BAKE 350 FOR 30-40 MINUTES

FROSTING:

4 CUPS POWERDERED SUGAR

1/2 CUP SOFT MARGARINE

2-4 TBP MILK

1 TSP VANILLA

1 TSP BUTTER PECAN FLAVORING OR BUTTERNUT

1/2 CUP CHOPPED PECANS

COMBINE ALL BUT PECANS AND MIX WELL ON HIGH SPEED FOR 2 MINUTES

FOLD IN PECANS AND SPREAD ON TOP OF BARS

JAMAICA CAKE

2 cups sugar

1 1/2 cups vegetable oil

1 1/2 cups chopped pecans

3 cups all-purpose flour

2 bananas, peeled and diced

3 eggs

1 (20 ounce) can crushed pineapple with juice

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.

Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.

TUESDAY SEPT. 6

MAKE AHEAD MEALS

FAMILY FAVORITE CASSEROLE

3/4 cup uncooked elbow macaroni

1 pound lean ground beef

1/2 cup sliced celery (about 2 stalks)

1/2 cup diced onion (about 1/2 of a small onion)

1 (28-ounce) can whole peeled tomatoes, broken up (undrained)

2 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 350 degrees F.

In a medium pot of boiling salted water, cook pasta just until tender; drain.

Meanwhile, in a large skillet, brown beef over medium-high heat; drain off excess liquid.

Combine all ingredients in a 2-quart casserole dish and bake, covered, for 30 minutes.

Uncover and bake 30 more minutes, or until top is light golden and crunchy.

OLD FASHIONED MEATLOAF

2 pounds ground beef

1 onion, finely chopped

1 green bell pepper, finely chopped

1 egg

3/4 cup Italian-flavored bread crumbs

1 cup ketchup, divided

1/2 teaspoon black pepper

1 tablespoon brown sugar

Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.

In a large bowl, combine ground beef, onion, green pepper, egg, bread crumbs, 3/4 cup ketchup and the black pepper. Using your hands, mix ground beef mixture well and place in loaf pan.

Bake 1 hour. Brush with remaining 1/4 cup ketchup, sprinkle with brown sugar, and bake 15 to 20 minutes, or until no pink remains.

Drain, if necessary, then slice and serve.

MARY'S

4 ITALIAN SAUSAGES (1 LB.) CUT IN HALF

ITALIAN LAYER BAKE

1 (8-ounce) container refrigerated crescent rolls

8 slices (1/2 pound) deli turkey

8 slices (1/2 pound) deli ham

12 slices (1/2 pound) deli hard salami

8 slices (1/2 pound) Swiss cheese

1 (12-ounce) jar roasted peppers, drained

4 eggs, beaten

Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.

Layer with half of each of the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of the beaten eggs over peppers and repeat with remaining meat, cheese, and peppers.

Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

Bake 20 minutes, remove foil, and bake 20 to 22 more minutes, or until golden and heated through. Let cool 15 to 2

TORTILLA CRISPS

1/4 cup sugar

1 teaspoon cinnamon

Cooking spray

8 (10-inch) flour tortillas

Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

In a shallow dish, combine sugar and cinnamon; mix well and set aside.

Place 2 tortillas on a cutting board and use your favorite cookie cutter shapes to cut shapes from the tortillas. Spray both sides of the tortilla pieces with cooking spray and sprinkle with the sugar and cinnamon mixture. Place on prepared baking sheets.

Bake 6 to 8 minutes, or until golden. Repeat with remaining tortillas. Allow to cool then store in an airtight container.

WEDNDESDAY AUGUST 31

APPLES AND SWEET POTATOES

3 apples, peeled, cored, and sliced

1 Tbsp. lemon juice

1 1/2 lbs. sweet potatoes, peeled and sliced

1/4 cup apple juice, cider or vinegar

1 Tbsp. melted butter

Mix apples and lemon juice. In a baking dish place a layer of sweet potatoes then a layer of apples. Continue until apples and sweet potatoes are finished. Pour in the apple liquid and dribble melted butter over the top.

Cover casserole and bake in a 350° oven for 1 hour. Uncover and bake another 15 minutes.

CHOCOLATE CHIP BARS

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped pecans

3 tablespoons brown sugar

1 yellow cake mix

(1 stick) butter, softened

2 eggs

Preheat oven to 350 Coat a 9- x 13-inch baking dish with cooking spray.

In a small bowl, combine chocolate chips, pecans, and brown sugar; mix well and set aside.

In a large bowl, with an electric beater on medium speed, beat cake mix, butter, and eggs until thoroughly combined (mixture will be stiff).

Stir half of the chocolate chip mixture into batter and spread over bottom of baking dish. Sprinkle remaining chocolate chip mixture over batter and bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely then cut into bars and serve.

BARB'S SALSA

4 OZ MILD MRS WAGES

18 MEDIUM TOMATOES

2 LARGE ONIONS DICED

1 JALOPENO

1 CUP FRESH CILANTRO

2 GREEN PEPPERS

1 CUP FRESH PARSLEY

2 TSP GARLIC MINCED

1/2 TSP SALT

12 OZ CAN TOMATO PASTE

JUICE FROM 1 LIME

COMBINE ALL IN A STOCK POT

COOK DOWN TILL TENDER

RUN THROUGH FOOD PROCESSOR

LADLE INTO PINT JARS

PROCESS 5 LB. FOR 5 MINUTES

MAKES 7 PINTS

BREAKFAST TACOS

4 EGGS

1/4 CUP MILK

4 STRIPS BACON, 1/4 LB. SAUASGE, OR 1/2 LB. GROUND BEEF

1 CUP REFRIED BEANS

1/2 CUP SALSA

1 CUP LONGHORN CHEESE GRATED

8 INCH TACO SHELLS

FRY BACON TILL CRISP OR FRY SAUASGE AND DRAIN

COMBINE MILK AND EGGS AND SCRAMBLE

BUILD YOU OWN TACO

SOUR CREAM MUFFIN

1 cup flour

1 cup cornmeal

1 Tbsp. sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

(1/2 stick) butter, cut in 1/4 inch pieces

3/4 cup sour cream

1/4 cup milk or as needed

Preheat oven to 425°. Put flour, cornmeal, sugar, baking powder, baking soda, and salt into a large mixing bowl. Toss with hands to combine. Using a wire pastry blender, add butter and cut into the dry ingredients until mixture is crumbly. (This can also be done in a food processor). Combine sour cream and milk in a large measuring cup. Make a well in the dry ingredients and add sour cream mixture all at once. Stir gently, just until the dough coheres. If the dough seems dry, add a little more milk.

Dust the dough, your hands, and a work surface with a little white flour. Scrape dough out onto the work surface and knead it gently about 10 times. Pat out to an even thickness of ¾ inch. Cut out biscuits with a biscuit cutter or a floured water glass; place on a lightly- greased baking sheet.

Bake biscuits about 15 minutes, rotating the baking sheet front to back about halfway through the baking time (to brown evenly). The biscuits are done when the tops and bottoms are golden. Serve hot with sweet butter.

THURSDAY SEPT. 1

UNFORGETTABLE CHICKEN CASSEROLE

3 cups chopped cooked chicken

2 cups finely chopped celery

1 cup (4 ounces) shredded Cheddar cheese

1 cup sour cream

1 cup mayonnaise

1 (4-ounce) can water chestnuts, drained and chopped

1 (10-3/4-ounce) can cream of chicken soup

1/2 cup slivered almonds

1 (6-ounce) can French-fried onion rings

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish.

Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

CHICKEN AND RICE BAKE ALICE

1 CAN CREAM OF MUSHROOM SOUP

1 CUP WATER

3/4 CUP RICE

1/4 TSP PAPRIKA

1/4 TSP PEPPER

4 CHICKEN BREASTS BONELESS

COMBINE THE SOUP, WATER, RICE, PAPRIKA, AND THE PEPPER AND MIX WELL

POUR INTO 3 QUART CASSEROLE DISH

PLACE CHICKEN BREAST ON TOP

BAKE 375 FOR 50-55 MINUTES

LEMON CAKE VIRGINIA

1 PLAIN LEMON CAKE MIX

1 SMALL PKG VANILLA INSTANT PUDDING

4 EGGS

3/4 CUP OIL

1 CAN 7-UP OR LEMON LIME SODA

COMBINE ALL INGREDIENTS AND MIX REAL WELL

POUR INTO A 9X13 PAN

BAKE 350 FOR 20-25 MINUTES

GARNISH WITH STRAWBERRIES

CREAM CHEESE ICING

SUN TEA

FILL A JAR WITH WATER

ADD TEA BAG

SET OUT IN THE SUN

Cranberry Orange Cookies

1/2 cup sugar

1/2 cup packed brown sugar

1/4 cup butter, softened

1 egg

3 1/2 tablespoons orange juice

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup dried cranberries

Cream together the sugars and the butter. Add the egg and orange juice. Combine the flour, powder, soda and salt and gradually add to the creamed mixture. Stir in the cranberries. Drop by spoonfuls onto greased cookie sheet. Bake 350 for 10-12 minutes. Cool.

SKIN SO SOFT BATH OIL

PIMENTO CHEESE SPREAD NORMA

2 LB. SOFT VELVEETA CHEESE

1 SMALL CAN PIMENTOS DRAINED WELL

1/2 LB. SOFT OLEO

1 PINT MIRACLE WHIP

1/2 CUP SUGAR

2 TBP VINEGAR

4 OZ. CAN GREEN CHILIES DRAINED (OPTIONAL)

COMBINE AND CREAM TOGETHER

PUT INTO JARS AND REFRIGERATE

WEDNESDAY AUGUST 17

ENERGY BARS

2 c. uncooked Multi-Grain cereal

1/2 c. raisins

1/2 c. snipped (1/2-inch pieces) pitted prunes

1/2 c. coarsely chopped almonds

1/2 cup unsalted sunflower seeds

1/ 1/4 c. flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/2 c. vegetable oil

2/3 c. brown sugar

1 large egg

1 cup unsweetened applesauce

2 tsp. vanilla

Preheat oven to 350. Lightly grease a 9x13-inch baking pan. In a large bowl, combine the cereal, raisins, prunes, almonds, sunflower seeds, flour, cinnamon, baking soda and salt. In another bowl, whisk the vegetable oil, brown sugar and egg until blended. Stir in the applesauce and vanilla. Add the dry ingredients, stirring just until blended. Spread the batter in the pan and bake for 35 to 40 minutes or until golden brown. Cool until lukewarm on a wire rack before cutting into bars. About 24 bars.

ZUCCHINI OATMEAL COOKI

1/2 cup shortening

3/4 cup honey

1 egg

1 cup whole wheat flour*

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

1 cup grated zucchini

1 cup oatmeal

1 cup raisins

Instructions: Preheat the oven to 350. Cream together the shortening and honey. Then add the egg and beat well. Sift together flours. baking soda, cinnamon, nutmeg, and salt. Add this mixture alternately with the zucchini to the egg mixture. Stir in the oatmeal and raisins. Drop by teaspoons onto greased cookie sheets. Bake for 10 to 12 minutes.

NORMAS PEANUT BUTTER COOKIES

1 cup packed brown sugr

1 cup sugar

1 cup buttered crisco

1 cup plain or crunchy peanut butter

2 eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp soda

COMBINE ALL INGREDIENTS AND MIX WELL

DROP BY TSP ON COOKIE SHEET

CRISS CROSS WITH A FORK

SPRINKLE LITTLE SUGAR ON TOP

BAKE 350 FOR 10-12 MINUTES

PEANUT BUTTER COOKIE

1 can (14 oz.) sweetened condensed milk

3/4 cup peanut butter

1 EGG or egg sustitute

1 teaspoon vanilla

2 1/4 cups bisquick

1/4 cup sugar

Mix the milk, peanut butter, egg and vanilla with a mixer on a low setting until smooth. Add the biscuit mix and blend well. Cover and chill for at least 3 hours.

Preheat your oven to 350. Drop the dough by teaspoonful 2 inches apart on a cookie sheet coated with nonstick spray. Sprinkle with sugar and bake the cookies until lightly browned about 6-8 minutes.

QUICK AND EASY OATMEAL RAISON COOKIE ALICE

1 SPICE CAKE MIX

3 EGGS

1/3 CUP OIL

1/2 CUP FLOUR

3 CUPS OATMEAL

1 CUP RAISONS

1 TSP VANILLA

COMBINE CAKE MIX, EGGS, AND OIL AND MIX WELL

SLOWLY ADD IN THE OATMEAL

DREDGE THE RAISONS IN THE FLOUR AND ADD TO MIXTURE

ADD VANILLA

DROP BY TSP ON A SPRAYED COOKIE SHEET

FLATTEN OUT

BAKE 350 FOR 8-10 MINUTES

BAKE 4 DOZENS

CHICKEN ENCHILADO

1 CAN CREAM OF CHICKEN SOUP

8 OZ SOUR CREAM

4 OZ GREEN CHILIES

1 CAN ENCHILADO SAUCE

1/2 CUP DICED GREEN ONIONS

2 CUPS COOKED DICED CHICKEN

2 CUPS SHREDDED CHEDDAR CHEESE

12 CORN TORILLAS

2 CUPS CORN

COMBINE SOUP, SOUR CREAM, AND CHILIES AND MIX WELL

STIR IN CHICKEN, ONIONS, AND CORN AND SET ASIDE

9X13 SPRAYED PAN

POUR HALF OF THE ENCHILADO SAUCE IN BOTTOM

HALF OF TORTILLAS

HALF OF CHICKEN MIXTURE

HALF OF CHEESE

REPEAT THE LAYERS

BAKE 350 FOR 60-70 MINUTES

ENJOY! AND FREEZES WELL

PEANUT BUTTER HOT DOGS

2 tablespoons peanut butter

2 slices whole wheat bread

1 banana, peeled

Spread a tablespoon of peanut butter onto one side of each slice of bread. Break the banana into two pieces, and place one half onto the center of each peanut buttered bread slice. Wrap the bread around each banana and eat like a hot dog!

Snack #1 - Ants on a Log

What you need:

2 celery sticks

Butter knife

Cutting board

Raisins

Cream cheese or peanut butter

What you do:

1. Wash the celery and use your paring knife to cut it into 4 pieces (about 5 inches long) on the cutting board.

2. Spread cream cheese or peanut butter on the celery sticks with your butter knife.

3. Add raisins and voila! You've got ants on a log.

Snack #2 - "Sushi" Rolls

What you need:

Cream cheese

2 slices of cold cuts

1 whole wheat wrap

Butter knife

Cutting board

What you do:

1. Place your wrap on the cutting board.

2. Spread cream cheese on the wrap and then add your cold cuts.

3. Roll the stuffed wrap into a tight roll.

4. Cut the roll into 8-10 pieces (each piece should be about 2 inches wide).

Snack #3 - Personal Pizza

What you need:

Whole wheat pita

Cheese slices

Cherry tomatoes or tomato slices

Microwave-safe plate

Paring knife

What you do:

1. Place your pita on the plate.

2. Add the cheese slices and tomatoes to the pita.

3. Put the plate inside the microwave and close it shut. Set it for 30 seconds. (Parents may need to help here)

4. Cut the pizza into 4 slices and it's ready!

Snack #4 - Cinnamon Toast

What you need:

2 slices of bread

Butter knife

Butter

Cinnamon

Toaster

What you do:

1. Toast your 2 slices of bread in the toaster until it looks golden brown.

2. Put them on a plate and use your butter knife to add butter while the bread is still warm.

3. Sprinkle cinnamon on top and eat this treat while it's warm.

Snack #5 - Homemade Parfait

What you need:

Vanilla yogurt

Mixed Fruit (strawberries, bananas, and berries)

Honey

Chocolate chips

Tall glass

Tablespoon

What you do:

1. Fill your glass about halfway with yogurt.

2. Fill the rest of your glass with mixed fruit.

3. Drizzle honey on top and use a tablespoon to mix everything together.

4. Add a handful of chocolate chips for a finishing touch and dig in!

868-0728

APPLE SQUARES

1 cup sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup butter melted

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

1/2 cup chopped apple

2 tablespoons sugar

Preheat oven to 350 Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares

PICNIC CUPCAKES

1 package chocolate or yellow cake mix

FILLING:

1 (8 ounces) Cream Cheese (softened or cubed)

1 egg, beaten

1/3 cup sugar

1 cup semisweet chocolate chips

Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups two-thirds full.

In a small bowl, beat the cream cheese, egg and sugar until smooth. Fold in chips.

Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes .

AFTER SCHOOL MUNCHIES

1 package (18 ounces) granola

1 can (17 ounces) mixed nuts

1 package (15 ounces) raisins

1 package (14 ounces) milk chocolate M&M's

1 package (12-1/4 ounces) Honey-Nut Cheerios

1 package (8.9 ounces) Cheerios

In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags.

GRANOLA BANANAS

1/4 cup peanut butter

2 tablespoons plus 1-1/2 teaspoons honey

4-1/2 teaspoons brown sugar

2 teaspoons milk

3 medium firm bananas

6 Popsicle sticks

2 crunchy oat and honey granola bars, crushed

In a small saucepan, combine the peanut butter, honey, brown sugar and milk; cook until heated through, stirring occasionally.

Peel bananas and cut in half widthwise; insert a Popsicle stick into one end of each banana half. Spoon peanut butter mixture over bananas to coat completely. Sprinkle with granola. Serve immediately or place on a waxed paper-lined baking sheet and freeze.

PEANUT BUTTER AND JELLY MUFFINS

2 cups flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

3/4 cup thawed apple juice concentrate

1/2 cup chunky peanut butter

1/4 cup milk

3 tablespoons butter, melted

1/3 cup strawberry jelly

In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.

Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.

Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.

MARY'S COOKIES AND CREAMS PUDDING POPS

SMALL CUPS

PKG. INSTANT PUDDING OF CHOICE

2 CUPS COLD MILK

6 OREO COOKIES CRUSHED TILL FINE

1/2 CUP COOL WHIP

COMBINE PUDDING AND MILK AND BEAT TILL THICKENED

ADD COOKIES AND COOL WHIP AND PUDDING AND MIX WELL

SPOON INTO THE PAPER CUPS

INSERT A POPSCICLE STICK

PUT INTO FREEZER AND FREEZE

KIDS

CHICKEN BREASTS

SOAK CHICKEN IN BUTTERMILK

COAT WITH CRUSHED CORN FLAKES WITH A LITTLE CUMIN AND PAPRIKA ADDED

COAT THE CHICKEN

BAKE 350 FOR 30-40 MINUTES

ALL AMERICAN STRAWBERRY SHORTCAKE

1 package yellow cake mix, batter prepared according to package directions

3 pints fresh strawberries

2 cups (1 pint) heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla

Instructions

Bake cake batter according to package directions for two 9-inch round layers; let cool. Slice each cake layer in half horizontally, making 4 layers, and place 1 layer on a serving platter. Slice 2 pints of strawberries and set aside.

In a large bowl, with an electric beater on high speed, beat the cream, sugar, and vanilla until stiff peaks form. Spread one-fourth of the whipped cream mixture over top of first cake layer. Top with one-third of the sliced strawberries. Repeat with remaining layers, topping final layer with remaining pint of whole strawberries, hulled-side down.

Cover loosely and chill for at least 2 hours before serving

STRAWBERRY SALAD

lettuce torn into bite sized pieces

2 tbsp mint, (finely chopped)

1/4 red onion, sliced

1/2 cup pecans, chopped

2 oz. olive oil

3 oz. balsamic vinegar

1 tsp sugar

salt and pepper

Combine greens, strawberries, mint, onion, and pecans.

In a small bowl or jar combine oil, vinegar and sugar. Taste and adjust to your likes, and salt and freshly ground black pepper.

Combine dressing with salad as desired.

GRILLED CORN ON THE COB

8 medium ears sweet corn

1/2 cup butter, softened

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

1/2 teaspoon salt

Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.

Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.

PAULA HOUSE SEASONING

1 cup kosher salt

1/4 cup fresh ground black pepper

1/4 cup garlic powder

GRILLED THIGHS AND DRUMS

2-1/2 cups packed brown sugar

2 cups water

2 cups cider vinegar

2 cups ketchup

1 cup canola oil

4 tsp salt

3 tablespoons prepared mustard

4-1/2 teaspoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon pepper

1 teaspoon Liquid Smoke,

family pack bone-in chicken thighs and chicken drumsticks

1/2 teaspoon seasoned salt

In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight.

Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side

WEDNESDAY AUGUST 10

PEACH TEA

3 cups water

3 family size tea bags

2 fresh peaches - peeled, pitted and sliced

1 cup water

1 1/2 teaspoons stevia powder

Bring 3 cups water to a boil in a saucepan over high heat. Add the tea bags, and steep for 15 minutes. Remove tea bags.

Meanwhile, place peaches with 1 cup water into the jar of a blender, and blend until very smooth. Pour the peach mixture, tea, and stevia powder into a 1 gallon pitcher. Fill the pitcher to the top with water, and stir until blended

THE BEST PEACH CRUMBLE EVER

Filling:

2 tablespoons fresh lemon juice (about 1/2 large lemon)

1 1/2 tablespoons arrowroot flour

1 pound strawberries, halved

1 1/2 pounds yellow or white peaches, peeled, pitted and sliced*

1/2 cup brown sugar

Topping:

2/3 cup flour

2/3 cup old fashioned style oats

1/2 cup sliced almonds

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup butter

Serving suggestion: whipped cream or vanilla ice cream

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: In the bowl of a food processor combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

BLUEBERRY AND PEACH COBBLER

2 tablespoons sugar or sugar substitute

2 tablespoons brown sugar

1 tablespoon cornstarch

1/2 cup water or peach nectar

1 tablespoon lemon juice

2 cups fresh peaches, peeled and sliced

1 cup blueberries

1 cup flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup butter , softened

In a saucepan, combine sugar substitute, brown sugar, cornstarch, water and lemon juice. Bring to a boil, stirring until thick.

Add fruit and pour into a 2 quart baking dish.

For topping, combine flour, sugar, baking powder and salt in a mixing bowl. Stir in milk and butter.

Spread over fruit mixture and bake at 350 for 50-60 minutes or until topping is golden brown. Serve warm.

OLD FASHIONED PEACH COBBLER

2 1/2 cups flour

3 tablespoons sugar

1 teaspoon salt

1 cup shortening

1 egg

1/4 cup cold water

3 pounds fresh peaches - peeled, pitted and sliced

1/4 cup lemon juice

3/4 cup orange juice

1/2 cup butter

2 cups sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 tablespoon cornstarch

1 tablespoon sugar

1 tablespoon butter, melted

In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

Preheat oven to 350 Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

TUESDAY AUGUST 9

ALICES TWO CRUST PIE

1 CUP FLOUR

1/2 CUP CRISCO (LARD)

1/2 TSP SALT

1 TSP SUGAR

1/2 CUP MILK

1 TSP VINEGAR

COMBINE FLOUR, SHORTENING, SALT, AND SUGAR

MAKE IT LOOK LIKE REAL FINE CORN MEAL

COMBINE VINEGAR TO MILK

COMBINE BOTH INGREDIENTS

MAKE INTO BALL AND ROLL OUT ON LIGHTLY FLOURED SURFACE

MAKES TWO CRUSTS

BEV'S PIE CRUST

(RICH PASTRY)

2 1/4 CUPS SIFTED FLOUR

1 TSP SALT

1 TBP SUGAR

3/4 CUP SHORTENING

1 EGG YOLK

1 TBP LEMON JUICE

1/4 CUP MILK

SIFT TOGETHER FLOUR, SALT, AND SUGAR

ADD IN SHORTENING AND MAKE A CORN MEAL TEXTURE

COMBINE EGG YOLK AND LEMON JUICE

BLEND IN MILK

COMBINE WITH DRY INGREDIENTS

TOSS WITH FORK TO SOFT DOUGH

ROLL OUT ON LIGHTLY FLOURED SURFACE

ROLL OUT 1/8 INCH THICK

MAKES TWO CRUSTS

NORMA'S PIE CRUST

2 CUPS FLOUR

1 TSP SALT

1/2 TSP BAKING POWDER

2/3 CUP CRISCO

6 TBP COLD WATER

COMBINE FLOUR, SALT, AND BAKING POWDER

CUT IN CRISCO

CUT IN COLD WATER

MAKE INTO BALL AND ROLL OUT ON LIGHTLY FLOURED SURFACE

MAKE TWO CRUSTS

MOM'S PIE CRUST

2 CUPS FLOUR

1 CUP SHORTENING

1/2 CUP ICE WATER

CUT IN SHORTENING WITH FLOUR

ADD ICE WATER

ROLL OUT ON A LIGHTLY FLOURED SURFACE

MAKES 1 CRUST

RHUBARB SALAD

24 cups chopped rhubarb

6 cups water

3 cups sugar

6 packages (6 ounces each) strawberry gelatin

3 cups orange juice

6 cups sliced fresh strawberries

Leaf lettuce

Additional strawberries

DRESSING:

3 cups mayonnaise

3 cups whipped topping

6 to 7 tablespoons milk

In a kettle over medium-low heat, cook and stir rhubarb, water and sugar until rhubarb is soft and tender. Remove from the heat; stir in gelatin until dissolved. Stir in orange juice . Chill until partially set, about 2-3 hours. Stir in strawberries. Pour into six 5-cup ring molds coated with cooking spray. Refrigerate overnight. Unmold onto lettuce-line platters; garnish with berries.

For dressing, combine mayonnaise and whipped topping; add enough milk to thin to desired consistency. Serve in a bowl in center of mold.

APRICOT GELATIN SALAD

1 package (6 ounces) apricot or orange gelatin

2 cups boiling water

1 can (20 ounces) crushed pineapple

(8 ounces) Cream Cheese softened

1 can (15 ounces) apricot halves, drained and chopped

1/2 cup chopped walnuts

(8 ounces) frozen whipped topping, thawed

In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13-in. x 9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

CHOCOLATE ZUCCHINI CAKE

2 1/2 cups flour

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped walnuts or pecans

Glaze (directions follow)

Preheat the oven to 350.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

DELI BREAD

1 package dry yeast

1/4 cup warm water

1 pinch sugar

1 cup cottage cheese

1 tablespoon butter

2 tablespoons white sugar

2 teaspoons dill seed

1 teaspoon minced onion

1 teaspoon salt

1/4 teaspoon baking soda

1 egg

2 1/4 cups flour

1 tablespoon butter, melted

1 teaspoon salt

Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.

In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.

Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.

Bake at 350 for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.

RHUBARB SALAD

24 cups chopped rhubarb

6 cups water

3 cups sugar

6 packages (6 ounces each) strawberry gelatin

3 cups orange juice

6 cups sliced fresh strawberries

Leaf lettuce

Additional strawberries

DRESSING:

3 cups mayonnaise

3 cups whipped topping

6 to 7 tablespoons milk

In a kettle over medium-low heat, cook and stir rhubarb, water and sugar until rhubarb is soft and tender. Remove from the heat; stir in gelatin until dissolved. Stir in orange juice . Chill until partially set, about 2-3 hours. Stir in strawberries. Pour into six 5-cup ring molds coated with cooking spray. Refrigerate overnight. Unmold onto lettuce-line platters; garnish with berries.

For dressing, combine mayonnaise and whipped topping; add enough milk to thin to desired consistency. Serve in a bowl in center of mold.

APRICOT GELATIN SALAD

1 package (6 ounces) apricot or orange gelatin

2 cups boiling water

1 can (20 ounces) crushed pineapple

(8 ounces) Cream Cheese softened

1 can (15 ounces) apricot halves, drained and chopped

1/2 cup chopped walnuts

(8 ounces) frozen whipped topping, thawed

In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13-in. x 9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

CHOCOLATE ZUCCHINI CAKE

2 1/2 cups flour

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped walnuts or pecans

Glaze (directions follow)

Preheat the oven to 350.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

DELI BREAD

1 package dry yeast

1/4 cup warm water

1 pinch sugar

1 cup cottage cheese

1 tablespoon butter

2 tablespoons white sugar

2 teaspoons dill seed

1 teaspoon minced onion

1 teaspoon salt

1/4 teaspoon baking soda

1 egg

2 1/4 cups flour

1 tablespoon butter, melted

1 teaspoon salt

Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.

In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.

Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.

Bake at 350 for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.

5 CUP SALAD

1 cup pineapple chunks, drained

1 cup mandarin oranges, drained

1 cup flaked coconut

1 cup small marshallows

1 cup sour cream

Mix the sour cream with the coconut.

Add the pineapple.

Then stir in the marshmallows.

Finally add the mandarin oranges and blend slowly.

I add these last so that they aren't overmixed and break apart.

It's best to make this several hours in advance so that the flavors have time to blend.

Notes: I usually double this recipe as 1 regular can of pineapple chunks is approx. 2 cups. 1 can of oranges is approximately 1 cup, so I get two. And I buy my sour cream in a 16 oz. container to have my 2 cups of sour cream. This eliminates alot of measuring. The colored marshmallows are festive during the holidays. I use the rabbit shaped ones at Easter.

24 HOUR FRUIT SALAD

20 ounces canned pineapple chunks, drained

22 ounces mandarin oranges in light syrup, canned, drained

1 can shredded coconut meat, approximately 1 cup

1 pound miniature marshmallows

1 pint sour cream

Combine all ingredients and chill overnight.

You may substitute one large can of drained fruit cocktail for the fruit if you'd like.

SEASHELL PASTA SALAD

3 cups uncooked medium shell, spiral and/or wagon wheel pasta

1/3 cup vinegar

1/4 cup Olive Oil

1 teaspoon garlic salt

1 teaspoon sugar

1 teaspoon Italian seasoning

1/4 teaspoon pepper

1 medium sweet red pepper

1 medium sweet yellow pepper

2 tablespoons chopped green onions

Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving. Yield: 6-8 servings

LEMON CHICKEN SALAD

1/2 CUP MIRACLE WHIP

1/4 CUP SOUR CREAM

1 TBP LEMON JUICE

1/2 TSP LEMON PEPPER

1 TSP DRY BASIL

1 TSP DRY PARSLEY

4 CUPS CUBED COOKED CHICKEN

1 CUP CELERY SLICED DIAGONALLY

2 CUPS FRESH SNOW PEAS

1/3 TO 1/2 CUP DICED RED ONION

1 CUP SLIVERED TOASTED ALMONDS

COMBINE FIRST 5 INGREDIENTS

PLACE REMAINING INGREDIENTS IN LARGE BOWL

POUR OVER DRESSING AND TOSS WELL

REFFRIGERATE TILL SERVING

ZUCCHINI AND SPINACH LASAGNE

8 OZ CONTAINER CHIVES AND ONION CREAM CHEESE

15 OZ RICOTTA CHEESE

1/3 CUP FRESH BASIL

1 TSP SALT

5 MEDIUM ZUCCHINI THINLY SLICED

2 TBP OLIVE OIL

10 OZ PKG FRESH SPINACH

2 GARLIC CLOVES PRESSED

6 NO BOIL LASAGNE NOODLES

7 OZ PKG MOZARELLA CHEESE

COMBINE FIRST 4 INGREDIENTS AND MIX WELL

SAUTE ZUCCHINI IN HOT OIL TILL LIGHTLY BROWNED

ADD SPINACH AND TOSS TILL WILTED

ADD GARLIC AND COOK 1 MINUTE

SPOON 1/3 VEGETABLES IN BAKING DISH LIGHTLY GREASED

TOP WITH 2 NOODLES AND 1/3 OF RICOTTA MIXTURE

REPEAT 2 MORE LAYERS

TOP WITH MOZZARELLA CHEESE

BAKE COVERED WITH LIGHTLY GREASED FOIL AT 425 FOR 25-30 MINUTES

TILL NOODLES ARE TENDER

UNCOVER AND BAKE ANOTHER 5-10 MINUTES TO BROWN

ALLOW TO STAND 10 MINUTES BEFORE SERVING

ZUCCHINI CASSEROLE

3 large zucchini (cubed with peel on)

1 large onion, peeled and chopped

16 oz. shredded cheese

1 can cream of celery soup

2 eggs (beaten)

2 tablespoons mayonnaise

2 tablespoons sugar

3 cups bread crumbs

1 stick butter, melted

Cook zucchini and onion in enough salted water to cover, just until slightly tender. Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir butter into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture. Repeat layers. Bake at 350°F for 35 to 45 minutes.

HAMBURGER AND ZUCCHINI CASSEROLE

2 tbsp. butter

1 med. onion finely chopped

1 lb. hamburger

2 tsp. salt

1/2 tsp. pepper

4 med. zucchini

6 slices sharp Cheddar cheese (or more to taste)

1 can cream of mushroom soup

1 cup. cracker crumbs

In skillet, melt butter and saute finely chopped onion until transparent. Add hamburger, salt and pepper and brown meat. In a pot of water with 1 teaspoon salt, put whole zucchini and bring to a boil. Boil for 5 minutes. Remove and cut into 1/4 inch slices. In a 2-quart casserole, layer meat, zucchini and cheese using half of each ingredient, then repeat layers. Pour soup from can on top and spread to cover. Sprinkle with cracker crumbs. Bake at 350 degrees for 1 hour. Serves 4.

SUE'S ORANGE SALAD

3 0Z BOX TAPIOCA VANILLA PUDDING (OLD FASHIONED)

3 OZ BOX ORANGE JELLO

3 OZ BOX INSTANT VANILLA PUDDING

2 CANS MANDARIN ORANGES WELL DRAINED

2 1/2 CUPS WATER

12 OZ CARTON COOL WHIP

COMBINE TAPIOCA, JELLO, AND PUDDING, WITH THE WATER AND COOK TILL CLEAR AND THICK

ALLOW TO COOL

FOLD IN ORANGES AND COOL WHIP

ALLOW TO CHILL FOR 4 HOURS

ZUCCHINI LASAGNE

2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)

1 ground beef

1/4 cup , onions chopped

2 small tomatoes, cut up

1 (6 ounce) can tomato paste

1 garlic clove minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 cup water

1/8 teaspoon pepper

1 egg

3/4 cup low fat cottage cheese (or low fat or fat free ricotta)

1/2 cup mozzarella cheese shredded

1 teaspoon flour

1 Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.

2 Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

3 In small bowl slightly beat egg.

4 Add cottage cheese, half of shredded cheese and flour.

5 In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

6 Bake uncovered at 375 degre for 30 minutes.

7 Sprinkle with remaining cheese. Bake 10 minutes longer.

8 Let stand 10 minutes before serving

ZUCCHINI FRIES

Two large zucchini squash peeled and cut up into french fry size pieces.

2. 1 Large Egg beaten well.

3. 1/4 Cup Whole Milk.

4. 1/2 CUP freshly grated Parmesan cheese.

5. 1/2 Cup Italian Bread Crumbs.

You will want to start by preheating your oven to 425 degrees.

Mix your egg , Parmesan cheese , milk , and bread crumbs together in a large bowl. Be sure that you mix all your ingredients together very well.

Now dip your zucchini fries into the prepared batter a few at a time. Spray a large baking pan with vegetable cooking spray and as you dip your zucchini fries in the batter add them to the prepared baking pan.

Now you will want to bake your zucchini fries for 20 - 25 minutes and you may want to flip them over once to make sure they get brown on all sides. And you have now prepared some of the most delicious zucchini fries that you will ever taste. Be sure that you serve them at once and that you serve them with Kraft Ranch Dressing.

And now you have one more use for all those zucchini squash you have hanging around. If you make the zucchini fries please post a comment below and let us know how they turn out for you.

ZUCCHINI CORNBREAD

6 eggs

3 cups shredded zucchini

1-1/2 cups cottage cheese

1 cup butter, melted

2 cups cornmeal

1/2 cup flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan.

Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

ZUCCHINI PANCAKES

1/2 CUP FLOUR

SALT AND PEPPER

2 CUPS SHREDDED ZUCHINI

2 EGG YOLKS

COMBINE AND MIX WELL

BEAT EGG WHITES SEPARTATELY

FOLD INTO THE OTHER MIXTURE

PREPARE LIKE OTHER PANCAKES

ZUCCHINI SPICE COOKIES

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1-3/4 cups flour

2 teaspoons baking powder

3/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup milk

1-1/2 cups grated zucchini

1/2 cup chopped walnuts

1/2 cup raisins

1 teaspoon grated orange peel

In a bowl, cream the butter and brown sugar; add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins and orange peel. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set. Yield: about 4 dozen

ZUCCHINI RAISON COOKIE

1/2 cup shortening

1 cup sugar

1 egg

1 cup shredded peeled zucchini

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup raisins

In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like. Yield: 3 dozen.

ZUCCHINI APPLE BREAD

4 cups flour

1 tablespoon baking soda

1-1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

5 eggs

1-1/2 cups vegetable oil

2 cups sugar

1 cup packed brown sugar

1 tablespoon vanilla

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1-1/2 cups chopped pecans

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.

ZUCCHINI spice CAKE

2 cups shredded zucchini

2 cups sugar

1 cup canola oil

4 eggs

2-1/2 cups flour

1-1/2 teaspoons cinnamon

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup chopped walnuts, optional

FROSTING:

1 package (3 ounces) cream cheese, softened

1/4 cup butter, softened

1 tablespoon milk

1 teaspoon vanilla

2 cups powdered sugar

Additional chopped walnuts, optional

In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts if desired.

FREEZER CORN

4 QT CORN OFF THE COB

1 CUP SUGAR

1 TSP SALT

1 QT WATER

COMBINE AND BOIL FOR 5 MINUTES

ALLOW TO COMPLETELY COOL

BAG OR PUT INTO FREEZER CONTAINERS

CORN RELISH

2 quarts cut corn

1 quart chopped cabbage

1 cup chopped onion

1 cup chopped sweet green peppers

1 cup chopped sweet red peppers

2 cups sugar

2 tablespoons dry mustard

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon salt

1 tablespoon turmeric

1 quart red cider vinegar

1 cup water

To prepare corn: Boil corn 5 minutes, cut from cob.

Combine with remaining ingredients in a large sauce pot.

Bring to a boil; reduce heat and simmer 20 minutes.

Pack hot into hot jars, leaving 1/4 inch head space.

Adjust caps.

Process 15 minutes in boiling water bath

ZUCCHINI MARMALADE NORMA

6 CUPS PEELED ZUCCHINI GROUND UP REAL SMALL

1 LARGE CAN CRUSHED PINEAPPLE UNDRAINED

1 TBP LEMON JUICE

6 CUPS SUGAR

1 LARGE JELLO OF ANY FLAVOR OR 2 SMALL

BOIL THE ZUCCHINI ON LOW FOR 6 MINUTES

ADD PINEAPPLE, LEMON JUICE, AND SUGAR

BOIL FOR ANOTHER 6 MINUTES

ADD DRY JELLO AND STIR TILL DISSOLVED

POUR INTO HOT JARS AND SEAL

DO NOT WATER BATH

AND REFRIGERATE FOR JELLO TO SET

TOMATO KETCHUP

8 LB. TOMATOES

1 CUP SLICED ONIONS

1/4 TSP RED PEPPER

1 CUP VINEGAR

1 1/2 TSP WHOLE CLOVES

1 1/2 TSP BROKEN STICK CINNAMON

1/2 TSP ALLSPICE

1 TSP CELERY SEED

1/2 CUP SUGAR

4 TSP SALT

QUARTER TOMATOES AND COMBINE WITH ONIONS AND RED PEPPER

COOK UNCOVERED 20 MINUTES STIRRING OCCASIONALLY

COMBINE THE VINEGAR AND THE SPICES AND BRING TO BOIL,

REMOVE THE HEAT AND LET STAND

PUT THE TOMATO MIXTURE THROUGH A SIEVE

COMBINE WITH THE SUGAR AND COOK AND STIR UNTIL THE VOLUME IS REDUCED TO HALF

TAKES ABOUT 1 1/4 HOURS

STRAIN THE VINEGAR TO REMOVE THE SPICES

ADD THE SALT TO THE VINEGAR AND STIR INTO THE TOMATO MIXTURE

CONTINUE BOILING UNCOVERED UNTIL MIXTURE THICKENS (ABOUT 1/2 HOUR)

POUR INTO HOT JARS AND PROCESS IN WATER BATH AT 212 DEGREES FOR 10 MINUTES

MAKES 2 PINTS

PRIMALGRILL .COM

SLIMS BBQ PINEAPPLE

CUT BOTTOM OFF PINEAPPLE

PEAL OFF SKIN

CUT OUT SEEDS

1 1/2 CUPS SUGAR

2 TBP CINNAMON

1 TSP CLOVES

COMBINE AND SPRINKLE OVER PINEAPPLE

PLACE DIRECTLY ON GRILL

COOK TILL GOLDEN BROWN

SLICE INTO RINGS

POUR OVER SUGAR DRIPPING OVER TOP

SNICKERDOODLES

1/2 cup butter, softened

1 cup plus 2 tablespoons sugar, divided

1 egg

1/2 teaspoon vanilla

1-1/2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 teaspoon cinnamon

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.

Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12

APPLE COFFEE CAKE

1/2 cup butter shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

(8 ounces) sour cream

1-3/4 to 2 cups chopped peeled tart apples

TOPPING:

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons cold butter

1/2 cup chopped walnuts

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

EASY COFFEE CAKE

1YELLOW CAKE MIX

1 CUP OIL

1 CUP SOUR CREAM

4 EGGS

COMBINE ALL AND BEAT WELL

MIDDLE MIXTURE

3/4 CUP SUGAR

1 1/2 TSP CINNAMON

1 CUP CHOPPED PECANS

POUR HALF OF MIXTURE INTO A GREASED 9X13 PAN

SPRINKLE MIDDLE MIXTURE ONTO FIRST LAYER

POUR REMAINING MIXTURE ON TOP

BAKE 350 FOR 40 MINUTES

REFRIGERATOR CUCUMBER PICKLES

7 med. cucumbers, sliced

2 med. onions, sliced

1 c. chopped green pepper

2 c. sugar

1 c. vinegar

1 tbsp. pickling salt

1 tbsp. each celery seed and mustard seed

Mix cucumbers and salt and let stand 1/2 hour. Drain. Stir in pepper and onions. Mix remaining ingredients well and pour over cucumbers. Store in covered container or glass jars in refrigerator. Will keep up to 3 months. Makes 3 quarts.

BEET GREENS

1 pound beet greens

1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)

1/4 cup chopped onion

1 large garlic clove, minced

3/4 cup of water

1 Tbsp sugar

1/4 teaspoon crushed red pepper flakes

1/6 cup of cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

ROASTED BEETS WITH SAUTED GREENS

1 bunch beets with greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees . Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

FREEZER SALSA

28 oz. can crushed tomatoes or about 4 cups of fresh tomatoes peeled

1 med. onion, diced fine

1 fresh lime, juiced

2 cloves garlic, minced

5 jalapenos or serrano peppers, minced and seeded (use more or less as desired; wear rubber gloves to avoid skin irritation)

2-3 oz. fresh cilantro, washed and chopped

2 tsp. salt

(FOR CANNING SALSA, USE SAME RECIPE ADD 1 CUP VINEGAR)

Place tomates in a large saucepan or kettle. If using fresh tomatoes crush them. Add remaining ingredients and simmer until you reach desired consistency (at least 30 min.). Keep breaking up tomatoes as you cook. Freeze salsa or refrigerate at least 24 hours to allow flavors to blend.

SALSA VERDE

ZUCCHINI PANCAKES

1/2 CUP FLOUR

SALT AND PEPPER TO TAST

2 CUPS SHREDDED ZUCCHINI

2 EGG YOLKS

COMBINE AND MIX WELL

BEAT EGG WHITES AND FOLD INTO MIXTURE

POUR INTO HOT SKILLET

Bread and butter pickles are named such because during the Depression, they were as regular a part of a diet as bread and butter. The difference between bread and butter pickles and sweet pickles is just a few ingredients. Sweet pickles use cinnamon, cloves, and allspice in a vinegar-sugar brine. Bread and butter pickles are made with turmeric. mustard, and onion in a vinegar-sugar brine.

The food preservation technique we call pickling has been practiced in some form or another for thousands of years. Soft-skinned vegetables such as cucumbers, cabbages, beets and peppers are placed in a special brining solution containing vinegar salt, water, various peppercorns and spices. After several hours, days or even weeks spent in this salt water bath, much of the vegetable's natural juices have been replaced with an acidic brine that naturally discourages harmful bacterial growth. Most pickles do not require refrigeration because of this natural acidity.

Bread & Butter Pickle- A type of sweet pickle which is sweet-and-tangy. These types of pickles are cutinto thin slices, usually with waffle-like edges are used in sandwiches, burgers etc.

Candied Pickle- This is a type of sweet pickle that is found packed in a extra-heavily sweetened liquid.

Dill Pickle- The dill pickle is the most commonly used and known type of pickles.

Fermented or Processed Pickles- This type of pickle is fermented with salt and vinegar is added.

German-Style Dill Pickle- This type of pickle is unfermented but still uses vinegar to pickle the cucumber. This allows for a less sour taste.

Gherkin- This type of pickles is actually a specific species of pickles. It is best known for its small size. These types of pickles can be dill or sweet.

Half Sour Pickle- The half sour pickle does not use vinegar to season it and they are refrigerated for the entire pickling process. These type of pickles are the firmest and crunchiest.

Kosher Dill Pickle- These type of pickles are made with a large amount of garlic and have a stronger flavor then regular dill pickles.

Sour Pickle- Sour pickles remain in the pickling process longer then most pickles, the longer they remain in the brine the sourer they become.

10. Sweet Pickle- This pickle is made with vinegar, sugar and spices.

Dill Pickles

1 pint cider vinegar

1 cup salt (plain or pickling)

2 quarts and 1 cup water

1/2 tsp. alum

Stuff cucks in jar and add 2 tsp dill to each jar. Heat ingredients to boiling, pour over pickles, wait till cool, put on lids.

Kosher Dill Pickles

1 clove garlic

mustard seed

1 stalk dill

3 c. water

3 c. vinegar

6 Tbsp. salt

Pour over pickles. Process 5 minutes in boiling water bath.

Garlic Dill Pickles

5 qts. water

1 qt. vinegar

3/4 c. canning salt (12 Tbsp. = 3/4 c.)

Bring to a boil and pour into jars of cucumbers with dill and garlic. Cucumbers should be small, about 3 to 4 inches. Seal and put in warm place until pickles work.

(I use 2 or 3 heads of dill and 3 cloves of garlic, but make according to how strong you like them.)

Hamburger Pickles

Boil:

1 qt. vinegar

1/2 c. salt

2 c. sugar

1 1/2 c. water

1/2 tsp. alum

Add dill and some onions to each jar; slice pickles, add juice and seal.

SWEET LIME CUCUMBERS

7 LB. CUCUMBERS SLICED INTO RINGS

1 CUP MRS WAGE PICKLING LIME

2 GALLONS WATER

8 CUPS WHITE VINEGAR 5%

8 CUPS SUGAR

1 TSP SALT (OPTIONAL)

2 TSP MIXED PICKLING SPICES

FEW DROPS GREEN COLORIING

SOAK PICKLES WITH THE LIME AND WATER OVERNIGHT

REMOVE CUCUCUMBERS AND DISCARD LIME WATER

RINSE 3 TIMES

SOAK IN FRESH ICE WATER FOR 3 HOURS

COMBINE VINEGAR, SUGAR, SALT, SPICES, AND COLORING

BRING TO LOW BOIL TILL SUGAR IS DISSOLVED

REMOVE SILK AND ADD CUCUMBERS

LET SET OVERNIGHT AGAIN

BOIL SLICES FOR 35 MINUTES

FILL STERILIZED JARS

POUR SYRUP OVER TOP LEAVING 1/2 INCH SPACE

COVERING ALL CUCUMBER

PINTS 10 MINUTES AND QUARTS 15 MINUTES

SWEET PICKLES

30 pickling cucumbers sliced

4 cinnamon sticks crushed

4 tablespoons pickling spice

4 tablespoons plain non-iodized salt

1 gallon cold white vinegar at least 5% acidity

4 tablespoons alum

8 cups granulated sugar

Fill a clean gallon jar with sliced cucumbers. Add crushed cinnamon sticks, pickling spice and salt. Dissolve the alum in some of the vinegar then add to the jar with remaining vinegar. Let jar stand for 6 weeks in a dark place covered with plastic wrap secured with a rubber band. After six weeks drain off liquid and save spices. Wash pickles carefully and thoroughly then cover with white sugar and the spices. Let stand loosely covered for at least 2 weeks before jarring. Do not cook or refrigerate pickles.

7 DAY PICKLES

7 pounds cucumber

1 quart vinegar

8 cups sugar

2 tablespoons salt

2 tablespoons mixed spice

Directions

Wash cucumbers and cover with boiling water.

Let stand 24 hours and repeat process daily using fresh hot water until the 5th day.

On the 5th morning, cut cucumbers into 1/4 inch rings.

Prepare vinegar brine: bring vinegar, sugar, salt and spices to a boil.

Pour over cucumbers.

Let stand 24 hours.

The next morning, drain off brine; reheat, add cucmbers and bring to a boil.

Pack in jars

BREAD AND BUTTER PICKLES

15 cups sliced pickling cucumbers

3 onions thinly sliced

1/4 cup coarse salt

4 cups cracked ice

2 1/2 cups cider vinegar

2 1/2 cups sugar

3/4 teaspoon turmeric

1/2 teaspoon celery seed

1 tablespoon mustard seeds

Directions:

1 Combine cucumbers, onions, salt and ice in a large bowl.

2 Mix well.

3 Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).

4 Drain thoroughly.

5 Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

6 Add drained cucumbers.

7 Place pot on medium low heat.

8 Bring almost to a boil, but DO NOT ALLOW TO BOIL.

9 Remove from heat.

10 Seal in sterilized jars, 10 minutes in a hot water bath.

11 Easy way to sterilize jars: Wash them well in hot soapy water.

12 Dry them off.

13 Put on a cookie sheet, right side up, at 225°F for 15 minutes.

14 Turn off oven and leave them in there until you

TOMATOE JUICE VIRGINIA

12 MEDIUM TOMATOE

CORE ONLY AND CUT UP

1/2 CUP WATER

1/2 CUP CHOPPPED ONIONS

2 STALKS CELERY COURSELY CHOPPED

1 TSP FRESH PARSLEY

1 BAY LEAF

1 TSP SALT

1/4 TSP PAPRIKA

1/4 TSP SUGAR

COMBINE ALL THE VEGETABLES PLUS PARSLEY AND BAY LEAF IN A DUTCH OVEN

BRING TO BOIL AND ALLOW TO SIMMER FOR 30 MINUTES

REMOVE FROM HEAT (REMOVE BAY LEAF) AND PUT VEGGIES THROUGH FOOD MILL OR SIEVE

STIR IN SALT, PAPRIKA, AND SUGAR AND CHILL IN REFRIGERATOR

VIRGINIA'S POLISH DILL PICKLE

SMALL CUCUMBERS WASHED

FILL JARS WITH FINGER SIZE CUCUMBERS UNCUT

ADD 2-3 CLOVES OF GARLIC TO EACH JAR

1 HOT PEPPERS TO EACH JAR (OPTIONAL)

ADD DILL TO TASTE TO EACH JAR

COMBINE:

3 QT WATER

3/4 CUP SALT

1 QT WHITE VINEGAR

COMBINE AND BRING TO BOIL

POUR OVER CUCUMBER IN JARS

AND SEAL

GREEN TOMATOES SLICE 1/4 INCH THICK

SALT AND PEPPER AND LAY ON PAPER TOWEL

COMBINE

1 CUP FLOUR

1 CUP CORN MEAL

SALT AND PEPPER

BUTTERMILK IN A DISH

DIP IN DRY MIXTURE, THEN IN BUTTERMILK, AND BACK TO DRY MIXTURE

FRY IN BACON GREASE

OXTAIL SOUP

CUT IN 2 INCH PIECES

1 1/2 QT WATER

1 TBP VINEGAR

1 TBP SALT

SIMMER FOR 3 1/4 HOURS

REMOVE MEAT FROM BONES

1/2 CUP DICED ONIONS

3/4 CUP DICED CARROTS

12 CUP DICED CELERY

2 TBP WHITE RICE

COVER AND SIMMER FOR 30 MINUTES MORE

SKIM OFF FAT

ADD 1 CUP COOKED TOMATOES

HEAT AND SERVE

FREEZER CUCUMBERS AND ONIONS

3 QT SMALL SLICED CUCUMBERS

2 LB SMALL ONIONS CHUNKED

2 GREEN PEPPERS CHUNKED

2 RED PEPPERS CHUNKED

1/2 BUNCH CELERY CHUNKED

4 CUPS WHITE VINEGAR

6 CUPS SUGAR

1/4 CUP PICKLING SALT

COMBINE VINEGAR, SUGAR, AND SALT IN AN ENAMEL PAN OR CROCK

ADD VEGETABLES

LET SET OVERNIGHT AT ROOM TEMPERATURE

PUT IN CONTAINERS AND INTO THE FREEZER

BE SURE TO REFRIGERATE AFTER OPENING

FRIDAY JULY 8

STUFFED ZUCCHINI ON GRILL

2 med. size zucchini, cut in half Cut ends off, scoop out seeds, and fill with browned ground round, cooked with chopped onion. Place Mozzarella cheese over the meat mixture, cover with tomato sauce, seal in heavy foil, place on grill for 45 minutes at medium heat.

MARINATED GRILLED ZUCCHINI

zucchini (desired amount)

red wine vinaigrette dressing

rosemary/garlic seasoning Wash and dry zucchini. Cut into slices and layer bottom of a cookie sheet.

Use a fork to poke holes in each slice. Pour the Red Wine Vinaigrette over zucchini and let marinate. Layer marinated zucchini onto foil (or grilling basket) and sprinkle with Rosemary/Garlic seasoning (or any seasoning you choose). Grill on low until tender. Variation: You can also use Lemon juice as the marinade and sprinkle with lemon pepper for a different taste.

GRILLED ZUCCHINI

2 medium size zucchini

1/2 c. balsamic vinegar

1/2 c. freshly grated Parmesan cheese Slice zucchini lengthways (6 slices each). Place in dish with balsamic vinegar. Cover and let sit for at least 30 minutes. (If time allows, cover and refrigerate for up to 2 hours.) Place marinated zucchini slices on hot grill for 2 minutes. Flip slices and sprinkle Parmesan cheese over slices. Close grill for 2 minutes. Promptly remove and serve.

GRILLED ZUCCHINI

Aluminum foil

4 sm. zucchini

1 med. onion, sliced

1/2 lb. mushrooms, sliced

1 sm. clove garlic, minced

1/2 tsp. salt

Pepper

2 tbsp. butter

Tear off an 18 inch square of heavy duty aluminum foil. Cut zucchini into 1/4 inch slices and place in center of foil. Add onions and mushrooms; sprinkle with garlic and seasonings; dot with butter. Bring 4 corners up together in a pyramid shape; fold opening together loosely to allow for heat circulation and expansion; seal by folding over ends and pressing to package. Grill over medium hot coals for 30 minutes or until tender.

BROWNIE RECIPES

MARBLE SQUARE BROWNIES

8 OZ CREAM CHEESE

1/3 CUP SUGAR

1 EGG

1/2 CUP OLEO

3/4 CUP WATER

2 1/2 TBP COCOA PLUS 1 TBP OLEO

2 CUPS FLOUR

2 CUPS SUGAR

2 EGGS

1/2 CUP SOUR CREAM

1 TSP BAKING SODA

1/2 TSP SALT

6 OZ SEMI SWEET CHOCOLATE CHIPS

COMBINE CREAM CHEESE AND SUGAR AND BLEND WELL

ADD EGG AND MIX WELL AND SET ASIDE

COMBINE OLEO, WATER, CHOCOLATE IN SAUCEPAN AND BRING TO BOIL

REMOVE FROM HEAT

COMBINE FLOUR AND SUGAR

STIR INTO CHOCOLATE MIXTURE

ADD EGGS, SOUR CREAM, SODA, AND SALT, AND MIX WELL

MIX WELL AND POUR INTO JELLY ROLL PAN GREASED AND FLOURED

DRIZZLE THE CHEESE MIXTURE OVER TOP AND CUT INTO WITH KNIFE

SPRINKLE CHIPS ON TOP

BAKE 375 FOR 25-30 MINUTES

MARYS BROWNIES

1 1/2 CUPS SUGAR

1 1/2 CUPS FLOUR

1/2 CUP COCOA

1/2 TSP SALT

COMBINE AND SIFT DRY INGREDIENTS

IN ANOTHER BOWL

2/3 CUP OLEO

1 TSP VANILLA

1/2 TSP BURNT SUGAR FLAVORING

4 EGGS

COMBINE AND MIX WELL

POUR INTO FLOUR MIXTURE AND MIX WELL

DUMP INTO UNGREASED JELLY ROLL PAN

BAKE 350 FOR ONLY 17 MINUTES

(WILL APPEAR TO NOT BE DONE)

BBQ BANANAS

4 bananas

1 tablespoon lemon juice

1 cup brown sugar

1 teaspoon cinnamon

2 cups vanilla ice cream

Preheat grill for low heat.

Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated.

Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum!

GRILLED BANANA SPITS

8 wooden skewers, 6- to 8-inch size

2 large, firm bananas, peeled and cut into 1 to 1 1/2-inch pieces

1/4 of a small pineapple, peeled, cored, and cut into 1- to 1 1/2-inch pieces

8 large strawberries

2 Tablespoons butter, melted

1 teaspoon brandy, rum, or pineapple juice

Vanilla, strawberry, or chocolate ice cream (or a combination)

Caramel, butterscotch, and/or chocolate ice cream topping

Chopped pecans, toasted

Soak skewers in warm water for 30 minutes before grilling to avoid burning; drain. Thread banana chunks, pineapple pieces, and strawberries onto skewers, leaving 1/4" space between pieces. 2. In a small bowl, combine melted butter and brandy. Brush mixture over fruit. 3. Lightly coat the unheated grill rack with cooking spray before heating. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 5-10 minutes, or until fruits are warm and bananas are lightly browned, turning skewers occasionally. For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover; grill as above. Remove from grill. 4. Place scoops of ice cream in serving dishes. Drizzle with ice cream topping and sprinkle with nuts. Top with fruit skewers and serve immediately.

GRILLED PINEAPPLE

2 generous tsp. grated fresh lime zest

1 cup sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

3/4 cup butter, melted

1 CAN PINEAPPLE SLICES OR RINGS

In a bowl combine ingredients except pineapple and butter, blending well. Dip each slice of pineapple into butter, then sugar mixture. Shake off excess, place slices on wax paper lined baking sheet, chill one hour. Grill slices directly on grill grate or under broiler until browned and sizzling, 5-7 minutes. Serve as side dish with chicken, pork or fish!

STRAWBERRY SMORES

1 qt. strawberries, cleaned and quartered

1/2 cup sugar

1 baked pound cake, cut into 8 slices

12 marshmallows or jar of marshmallow creme or fluff

1 large chocolate bar, divided into chunks

2 tbsp butter, softened

Place strawberries in small bowl with sugar and combine until lightly coated. Refrigerate at least 2 hours so the juices are released and create a syrup, stiring occasionally. Preheat a grill to medium-low heat. Lightly butter one side of each slice of cake. Place cake slices on grill and toast until they have light grill marks. Place 3 pieces of chocolate on 4 of the slices of grilled pound cake. Top with 3 marshmallows or a scoop of marshmallow creme. Place other slices of pound cake on top. Let sit on grill until chocolate and marshmallow are warm and melted. Remove sandwiches from grill and top with strawberry mixture.

WEDNESDAY JULY 6

SESAME CHICKEN KABOBS

1/3 cup chicken broth

1/3 cup soy sauce

2 green onions, chopped

3 tablespoons apricot preserves

1 tablespoon canola oil

2 garlic cloves, minced

2 teaspoons minced fresh gingerroot

1/2 teaspoon hot pepper sauce

3 teaspoons sesame seeds, toasted, divided

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1 medium sweet red pepper, cut into 1-inch pieces

1 medium sweet yellow pepper, cut into 1-inch pieces

In a large bowl, combine the broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.

Drain and discard marinade from chicken. On metal or soaked wooden skewers, alternating, thread chicken and peppers. Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.

PAULA'S HOUSE SEASONING

1/4 CUP GARLIC POWDER

1/4 CUP COARSE PEPPER

1 CUP SEA SALT

ASIAN PORK KABOBS

1/4 cup teriyaki sauce

2 tablespoons balsamic vinegar

2 tablespoons sesame oil

2 tablespoons honey

2 teaspoons hot pepper sauce

1 pound pork tenderloin, cut into 1-inch cubes

1 medium onion, quartered

1 medium sweet red pepper, cut into 2-inch pieces

In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and hot pepper sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at overnight Cover and refrigerate remaining marinade for basting.

Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.

Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning occasionally and basting frequently with reserved marinade.

APPLE SKEWER KABOBS

4 medium apples, peeled and quartered

4 teaspoons sugar

1-1/4 teaspoons cinnamon

Thread apples on four metal or soaked wooden skewers. Lightly spray with cooking spray. Combine sugar and cinnamon; sprinkle over apples.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until golden. Turn; cook 8-10 minutes longer or until golden and tender. Serve warm

TUESDAY JULY 5

CILANTRO CORN TOMATO SALAD

1 can whole kernel corn

1/4 cup butter, melted

2 roma (plum) tomatoes, chopped

1 bell pepper, seeded and finely chopped

1/2 small red onion, finely chopped

2 cloves garlic, minced

1/2 bunch fresh cilantro, chopped

salt and freshly ground black pepper to taste

1 pinch saltMrs. Dash)

Stir butter into the corn along with the tomatoes, bell peppers, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

dressing:

1/4 cup olive oil

2 tablespoons white vinegar

1 tablespoon fresh lime juice

teaspoons (packed) brown sugar

MISSISSIPPI CAVIAR

1 CAN BLACK EYED PEAS DRAINED AND RINSED

1 CAN BLACK BEANS DRAINED AND RINSED

1 CAN WHOLE KERNEL CORN DRAINED

2 LARGE TOMATOES CHOPPED

1 MEDIUM ONION DICED

1 MEDIUM GREEN PEPPER DICED

3 TBP MINCED GARLIC

HALF BUNCH CHOPPED CILANTRO (1/2 CUP)

1 JALAPENO PEPPER CHOPPED (OPTIONAL)

1-2 TBP FRESH LIME JUICE

1 TSP ITALIAN SEASONING

COMBINE FIRST 11 INGREDIENTS IN A LARGE BOWL AND STIR WELL

COMBINE REMAINING INGREDIENTS

8OZ PKG DRY ITALIAN DRESSING MIX

1/2 CUP OLIVE OIL

COMBINE BOTH MIXTURES AND MIX WELL

CHILL FOR AT LEAST 2 HOURS

FRIDAY JULY 1

NORMAS MAC AND CHEESE

PREPARE MACARONI

2 TBP OLEO

2 TBP FLOUR

COMBINE AND STIR TOGETHER

ADD MILK AND WHISK TILL SMOOTH

BEGIN TO ADD CHEESES OF CHOICE

ADD MACARONI AND MIX WELL

RONALD REAGAN MACARONI AND CHEESE

1/2 LB MACARONI

1 TBP OLEO

1 EGG BEATEN

3 CUPS GRATED SHARP CHEESE

1 CUP WARM MILK

1 TSP DRY MUSTARD

1 TSP WORSTERCHIRE

PAPRIKA

COOK MACARONI

STIR IN OLEO AND EGG

ADD 2 1/2 CUPS CHEESE

COMBINE MILK WITH SALT, MUSTARD, AND WORSTERCHIRE

POUR MILK MIXTURE OVER MACARONI

SPRINKLE WITH REMAINING CHEESE

SPRINKLE WITH PAPRIKA

UNBAKED COOKIE RECIPE

2 CUPS SUGAR

4 TBP COCOA

1 STICK OLEO

1/2 CUP MILK

COMBINE AND HEAT TILL SMOOTH MIXTURE

ADD

3 CUPS QUICK OATS

1 TSP VANILLA

1 CUP COCONUT

COMBINE AND MIX WELL

DROP BY TBP ON COOKIE SHEET

ALICE NO BAKE COOKIE BILLIE OAKLEY

COMBINE:

1 STICK OLEO

1 1/2 CUPS SUGAR

1/2 CUP MILK

BRING TO BOIL AND BOIL FOR 3 MINUTES

REMOVE FROM HEAT

ADD 1/2 CUP PEANUT BUTTER

1 TSP VANILLA

3 TBP COCOA

3 CUPS QUICK OATS

MIX WELL AND DROP BY TSP ON WAX PAPER

HAYSTACK

1/2 CUP SUGAR

1/2 CUP LITE CORN SYRUP

COMBINE AND BRING TO BOIL MAKING SURE SUGAR HAS DISSOVED

ADD 1 CUP PEANUT BUTTER

2 CUPS CRUSHED CORN FLAKES

1 CUP COCONUT

MIX WELL

DROP BY TSP ON WAX PAPER

CLASSIC MACARONI AND CHEESE

2 cups cooked macaroni, drained, rinsed, cooled

2 hard-cooked eggs, chopped

1/4 cup chopped celery

1/4 cup chopped onion

1/3 to 1/2 cup mayonnaise or salad dressing

2 teaspoons sugar

2 teaspoons vinegar

1/2 teaspoon salt, or to taste

1/2 teaspoon prepared mustard

pepper, to taste

Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving.

Makes about 4 sevings of macaroni salad.

MOM'S MACARONI AND CHEESE

1 (16 ounce) package macaroni

4 eggs

1 cup mayonnaise

1/2 cup sour cream

salt and pepper to taste

1/4 teaspoon ground mustard

2 tablespoons sweet pickle juice

1 cup chopped celery

1/2 cup chopped red onion

1/2 cup pimento-stuffed green olives

1/4 cup chopped sweet pickle

2 carrots, grated

1 green bell pepper, chopped

2 tablespoons celery seed

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.

Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.

In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.

In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.

TRADITIONAL MAC AND CHEESE

1 2/3 cups dry, small elbow macaroni, cooked and drained

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 (12 fluid ounce) can Evaporated Milk

1 cup water

2 tablespoons butter or margarine

2 cups shredded sharp Cheddar cheese, divided

Preheat oven to 375 degrees F. Grease 2-quart casserole dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

Bake for 20 to 25 minutes or until cheese is melted and light brown.

PAULA DEEN MAC AND CHEESE

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)

4 tablespoons (1/2 stuck) butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese

3 eggs, beaten

1/2 cup sour cream

1 (10 3/4-ounce) can condensed Cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

THURSDAY JUNE 30

HOW TO THICKEN JELLO THAT HAS NOT JELLED

1 TBP LEMON JELLO

STIR IN

MICROWAVE FOR 1 1/2 MINUTES

KARENS HAM AND CHEESE POTATO SALAD

3 LB. RED POTATOES PEELED AND COOLED

ALLOW TO COOL AND CHOP INTO LARGE PIECES

COMBINE:

1 CUP MAYONAISE

1/2 CUP SOUR CREAM

2 TBP MUSTARD

1 TSP CELERY SEED

1/2 TSP SALT

1/4 TSP PEPPER

8 OZ MONTEREY JACK CHEESE CUBED

2 CUPS FULLY COOKED DICED HAM

3/4 CUP CHOPPED TOMATOES

1/4 CUP SLICED GREEN ONIONS

1/4 CUP MINCED FRESH PARSLEY

MIX WELL

FOLD INTO THE POTATOES

COVER AND REFRIGERATE OVERNIGHT

SWEET MACARONI SALAD

1 package (16 ounces) elbow macaroni

4 medium carrots, shredded

1 large green pepper, chopped

1 medium red onion, chopped

2 cups mayonnaise

1 can (14 ounces) sweetened condensed milk

1 cup sugar

1 cup cider vinegar

1 teaspoon salt

1/2 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion.

In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.

SALAD DRESSING NORMA

1 CUP MAYONAISE

1/3 CUP CANOLA OIL

1/2 CUP SUGAR

1/4 CUP VINEGAR

1/2 TSP CELERY SEED OR DRY MUSTARD (OPTIONAL)

COMBINE AND MIX WELL

USE FOR POTATOES AND MACARONI

BLACK OLIVES

SHREDDED CARROTS

RED ONION OR GREEN ONIONS

SALT AND PEPPER

KARENS MACARONI SALAD

1 BOX MAC AND CHEESE AND PREPARE BY DIRECTIONS

ALLOW TO COOL

ADD:

1/2 CUP MAYONAISE

2 TBP BOTTLED RANCH DRESSING

DASH GARLIC SALT

1/4 CUP PICKLE RELISH

1 CHOPPED RED ONION

MIX WELL ALLOW TO SET OVERNIGHT

JACK'S BAKED BEANS

1/2 pound ground beef

1/2 pound bacon, diced

1 medium onion, chopped

1/3 cup sugar

1/3 cup packed brown sugar

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon mustard

1/2 teaspoon pepper

1/2 teaspoon chili powder

1 (16 ounce) can pork and beans, undrained

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can Great Northern beans, rinsed and drained

In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2-1/2-qt. casserole. Bake, covered, at 350 degrees F for 1 hour or until heated through.

TEXAS RANGERS BAKED BEANS

1 (28 ounce) can baked beans with pork

1 medium onion, diced

1 medium bell pepper, diced

4 links spicy pork sausage, cut into chunks

2 tablespoons chili powder

3 tablespoons Worcestershire sauce

4 tablespoons vinegar

1/2 cup packed brown sugar

1/2 cup ketchup

1 teaspoon garlic powder

salt to taste

1 dash cayenne pepper (optional)

Preheat the oven to 350 degrees F (175 degrees C).

In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.

Cover and bake for one hour in the preheated oven.

TASTE OF HOME BAKED BEANS

2 bacon strips, cut into 1-inch pieces

2 tablespoons strong brewed coffee

4 teaspoons brown sugar

1 teaspoon cider vinegar

1/4 teaspoon ground mustard

1/8 teaspoon salt

1 can (8.3 ounces) baked beans, undrained

1/2 cup chopped onion

In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion.

Drain bacon on paper towels. Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly. Yield: 2 servings.

CROCK POT BAKED BEANS

5 slices bacon

32 ounces baked beans, canned, drained

1/2 green pepper, chopped

1/2 onion, chopped

1 1/2 teaspoons mustard

1 cup ketchup

1/2 cup barbecue sauce

1/2 cup brown sugar

Add all ingredients to slow cooker.

Cover; cook on Low 8-10 hours or High 3-4 hours.

DUTCH OVEN BAKED BEANS

2 cans of ranch style beans, drained

2 chopped onions

Brown sugar

1 Tbsp. mustard

2 cans of Pork and Beans

2 jalapenos

1/2 cup of BBQ sauce

6- pieces of fried bacon

Drain the juice off the beans and mix together, then add the BBQ sauce and mustard and onion and jalapenos, mix well and add enough brown sugar to suit your taste and place the fried bacon on top.

Cook in a 14 or 16 inch Dutch oven slowly or in a casserole dish at 325 for about thirty minutes.

OLD FASHIONED BAKED BEANS

1 pound dried great Northern beans

1 quart water

1/2 teaspoon salt

1 medium onion, chopped

2 tablespoons prepared mustard

2 tablespoons brown sugar

2 tablespoons dark molasses

1/2 pound sliced bacon, cooked and crumbled

Place beans in a Dutch oven or kettle; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return beans to pan. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Drain, reserving 2 cups cooking liquid.

In a greased 13-in. x 9-in. x 2-in. baking dish, combine the beans, onion, mustard, brown sugar, molasses, bacon and 1 cup reserved cooking liquid. Cover and bake at 400 degrees F for 45 minutes or until beans have reached desired thickness, stirring occasionally (add additional reserved cooking liquid if needed).

BASIC WHITE CAKE

1/2 CUP CRISCO

1 CUP SUGAR OR SWEETENER

1 EGG WHITE

1 1/2 CUPS FLOUR

2 TSP BAKING POWDER

1/2 TSP SALT

1 CUP MILK

1 TSP VANILLA

COMBINE DRY INGREDIENTS

ADD 1 EGG AND MIX WELL

ADD MILK AND VANILLA

POUR INTO A 9X9 CAKE PAN

BAKE 350 FOR 35 MINUTES

CHOCOLATE CAKE ADD 1/3 CUP COCOA

SPICE CAKE ADD 1 TSP CINNAMON, 1/2 TSP NUTMEG, 1/4 TSP CLOVES, 1/4 TSP GINGER, AND 1/8 TSP ALL SPICE

YELLOW CAKE ADD THE ENTIRE EGG

EASY CHEESE CAKE

1/2 CUP MILK

COMBINE AND WHIP TOGETHER WELL

8 OZ CREAM CHEESE

1 CUP MILK

VANILLA PUDDING

COMBINE AND WHIP TOGETHER WELL

8 OZ COOLWHIP

FOLD IN

ADD 1 TSP VANILLA

MIX WELL

POUR INTO THE GRAHAM CRACKER CRUST

TOP WITH FAVORITE PIE FILLING

GRILLED MARINATED SHRIMP

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined

skewers

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

NORMA RED VELVET CAKE

1/2 CUP CRISCO

1 TSP VANILLA

1 TSP SALT

1 1/2 CUPS SUGAR

2 CUPS FLOUR

2 EGGS

2 TBP COCOA

1 2 OZ. RED FOOD COLORING

1 CUP BUTTERMILK

1 TBP VINEGAR

1 TSP SODA

SIFT TOGETHER ALL DRY INGREDIENTS

ADD CRISCO, FOOD COLORING, VANILLA, AND 2/3 CUP OF THE BUTTERMILK AND BEAT THOUROUGHLY

ADD BOTH EGGS AND THE REMAINING BUTTERMILK AND BEAT WITH MIXER FOR 1 MINUTE

COMBINE VINEGAR AND SODA AND MIX BY HAND

ADD TO MIXTURE AND MIX WELL

POUR INTO (3) 9 INCH PANS OR 9X13 PAN

BAKE 350 FOR 30 MINUTES

FROSTING

1 CUP MILK

1/4 CUP FLOUR

COOK AND WHISK TOGETHER TILL THICKENED

ADD PINCH SALT AND ALLOW TO COMPLETELY COOL

COMBINE

1 CUP SUGAR

1 CUP CRISCO

1 TSP VANILLA

COMBINE WITH OTHER MIXURE

MIX WELL

BEAT ON HIGH SPEED TILL FLUFFY

LEMON COCONUT POUND CAKE BEV

1/2 CUP SOFT BUTTER

1 1/3 CUP SUGAR

3 LARGE EGGS

1 1/2 CUPS FLOUR

1/2 TSP SALT

1/8 TSP BAKING SODA

1/2 CUP SOUR CREAM

2 TSP LEMON ZEST

1 CUP SWEETENED FLAKED COCONUT DIVIDED

BEAT BUTTER TILL CREAMY

GRADUALLY ADD IN SUGAR TILL LIGHT AND FLUFFY

ADD EGGS ONE AT A TIME, BEATING TILL JUST BLENDED

COMBINE DRY INGREDIENTS

ADD TO BUTTER ALTERNATING WITH THE SOUR CREAM

BEGINNING AND ENDING WITH FLOUR MIXTURE

STIR IN LEMON ZEST AND 1/2 CUP COCONUT

POUR INTO A GREASED AND FLOURED 9X5 LOAF PAN

BAKE 325 FOR 1 HOUR AND 5 MINUTES

ALLOW TO COOL FOR 10-15 MINUTES

LEMON GLAZE:

2 CUPS POWDERED SUGAR

2 TBP MILK

2 TSP FRESH LEMON JUICE

COMBINE AND MIX WELL UNTIL RIGHT CONSISTENCY

MAY NEED TO ADD ANOTHER TSP MILK IF NECESSARY FOR CONSISTENCY

DRIZZLE OVER TOP OF LOAF AFTER COOLED

SPRINKLE 1/2 CUP COCONUT ON TOP

PAULA DEEN'S FROSTING FOR A RED VELVET CAKE

2 3OZ PKG CREAM CHEESE AT ROOM TEMP

1 STICK BUTTER AT ROOM TEMP

1 TSP VANILLA

1 LB POWDERED SUGAR

1-2 TBP MILK

CREAM TOGETHER CREAM CHEESE AND BUTTER

ADD VANILLA

ADD POWDERED SUGAR AND MILK AND BLEND TO RIGHT CONSISTANCY

POUND CAKE

2 STICKS BUTTER

1/2 CUP SHORTENING

3 CUPS SUGAR

5 EGGS

3 CUPS FLOUR

1/2 TSP SALT

1 CUP MILK

1 TSP VANILLA

CREAM TOGETHER BUTTER AND SHORTENING

ADD SUGAR A LITTLE AT A TIME

ADD EGGS ONE AT A TIME, BEATING AFTER EACH ADDITION

COMBINE FLOUR AND SALT AND STIR IN ALTERNATING WITH THE MILK

STARTING WITH FLOUR AND ENDING WITH FLOUR

ADD VANILLA

POUR INTO A GREASED AND FLOURED TUBE PAN

BAKE AT 350 FOR 1 1/2 HOURS

http://whatscookingamerica.net/History/CakeHistory.htm

PUBLISHED IN SOUTHERN LIVING MAGAZINE IN 1978

Hummingbird cake

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

3 eggs, beaten

1 1/2 cups salad oil

1 1/2 teaspoons vanilla

1 (8 ounce) can crushed pineapple, undrained

2 cups chopped pecans or walnuts, divided

2 cups chopped bananas

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened

1 cup butter or margarine, softened

2 (16 ounce) packages powdered sugar

2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.--Mrs.

GRILLED SALMON

1/4 cup brown sugar

1/4 cup olive oil

1/4 cup soy sauce

2 teaspoons lemon pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon garlic powder

4 (6 ounce) salmon fillets

Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.

Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

MONDAY JUNE 20

HAWAIIN CHICKEN KABOBS

3 TBP SOY SAUCE

3 TBP BROWN SUGAR

1 TBP SESAME OIL

1/4 TSP GINGER

1/4 TSP GARLIC POWDER

8 BONELESS CHICKEN BREASTS

1 20 OZ CAN PINEAPPLE CHUNKS

SKEWERS

COMBINE SOY SAUCE BROWN SUGAR, SESAME OIL, GINGER, AND GARLIC POWDER

WATERMELON RIND PERSERVES

1 LB WATERMELON RIND

BOIL TILL TENDER AND DRAIN

COMBINE 1/2 LB SUGAR

A FEW PIECES OF GINGER ROOT OR GINGER

1 LEMON SLICED

CLOVES (OPTIONAL)

COMBINE THE REMAINING INGREDIENTS AND MAKE THE SYRUP

ADD TO THE RIND

ADD TO HOT JARS AND SEAL

PICKLED WATERMELON RIND

2 LB. WATERMELON RIND

1 TBP PICKLING LIME

4 CUPS CLEAR VINEGAR

1 CUP WATER

5 CUPS SUGAR

1 TBP ALLSPICE

1 TBP CLOVES

6 SMALL PIECES OF CINNAMON STICK

COMBINE 1 CUP VINEGAR AND 2 CUPS WATER

ADD THE RIND AND LET SET OVERNIGHT

COVER WITH FRESH WATER AND BOIL FOR ONE HOUR TILL TENDER

DRAIN OFF WATER

MAKE A SYRUP OF 1 CUP WATER, SUGAR, AND THE SPICES

ADD THE WATERMELON AND COOK ON LOW FOR TWO HOURS UNTIL SYRUP THICKENS

PACK INTO PINT JARS AND PROCESS FOR 15 MINUTES IN BOILING WATER

WEDNESDAY JUNE 15

LEMON PEPPER CHICKEN

1/3 CUP LEMON JUICE

1/4 CUP OLIVE OIL

1 TBP DIJON MUSTARD

2 LARGE CLOVES OF GARLIC FINELY CHOPPED

2 TBP FINELY CHOPPED RED BELL PEPPER

SALT AND PEPPER

4 SKINLESS BONELESS CHICKEN BREAST

COMBINE ALL INGREDIENTS AND MIX WELL

SAVE BACK 1/4 CUP MARINADE FOR BASTING

OIL YOUR GRATE

GRILL ON EACH SIDE FOR ABOUT 6-8 MINUTES

THAI CHICKEN

1 BUNCH FRESH CILANTRO

3 CLOVES GARLIC

3 SMALL CHILE PEPPERS

1 TSP TUMERIC

1 TSP CURRY POWDER

1 TBP SUGAR

PINCH SALT

6 CUTS OF CHICKEN

1/4 CUP COCONUT MILK

COMBINE CILANTRO, GARLIC, PEPPERS, TUMERIC, CURRY, SUGAR, AND SALT

BLEND IN BLENDER UNTIL SMOOTH

COVER AND RUB DOWN EACH CUT OF CHICKEN

REFRIGERATE OVERNITE

REMOVE MARINATE

BRUSH WITH COCONUT MILK

GRILL 8-12 MINUTES ON EACH SIDE

BASTE OCCASIONALLY WITH THE COCONUT MILK

BEER IN THE REAR CHICKEN PAULA

SALT

PAULA'S HOUSE SEASONING:

1 CUP SALT

1/4 CUP GARLIC POWDER

1/4 CUP PEPPER

COMBINE INGREDIENTS AND STORE

1 SPRIG FRESH ROSEMARY

WASH AND DRAIN CHICKEN AND COMPLETELY PAT DRY

POUR OUT ABOUT 1/4 OF THE BEER

INSERT THE SPRIG OF ROSEMARY INTO THE CAN OF BEER

SEASON THE CHICKEN INSIDE AND OUT WITH THE SPECIAL SEASONING

INSERT THE CAN OF BEER INSIDE THE CHICKEN

STAND THE CHICKEN UPRIGHT ON THE GRILL

LET IT GRILL FOR ABOUT 1 HOUR

REMOVE THE CAN OF BEER

SPARE RIB RUB

1 CUP BROWN SUGAR

1/2 CUP PAPRIKA

1 TBP SALT

1 TBP PEPPER

1 TBP CAYENNE PEPPER

1 TBP GARLIC POWDER

1 TPB ONION POWDER

3 LB. RIBS BABY BACK BLANCHE

RING TO BOIL, REDUCE HEAT AND ALLOW TO SIMMER FOR 1 HOUR ON LOW TILL TENDER

1 CUP KETCHUP

1/4 CUP APPLE CIDER VINEGAR

3 TBP DARK BROWN SUGAR

3 TBP WORSTERCHIRE

1 TCP LIQUID SMOKE

1/2 TSP SALT

DASH GARLIC POWDER

DASH ONION POWDER

COMBINE AND MIX WELL AND COOK DOWN FOR 30 MINUTES

BRUSH HALF OF SAUCE ON BONEY SIDE

BROIL FOR 4-5 MINUTES ON ONE SIDE

TURN OVER AND 6-7 MINUTE OF REVERSE

FRIDAY JUNE 10

CHICKEN FIESTA SALAD

2 skinless, boneless chicken breast halves

1 (1.27 ounce) packet dry fajita seasoning, divided

1 tablespoon vegetable oil

1 (15 ounce) can black beans, rinsed and drained

1 (11 ounce) can Mexican-style corn

1/2 cup salsa

1 (10 ounce) package mixed salad greens

1 onion, chopped

1 tomato, cut into wedges

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.

Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

CHEAP CAKE BEV

1/2 CUP OLEO

1 CUP SUGAR

2 EGGS

1 1/2 TSP VANILLA

1 CUP SWEET MILK

2 CUPS FLOUR

2 TSP BAKING POWDER

PINCH SALT

CREAM TOGETHER OLEO, SUGAR, AND EGGS

ADD VANILLA AND MIX WELL

COMBINE DRY INGREDIENTS AND ADD ALTERNATING WITH MILK

MIX WELL

POUR INTO A GREASED 9 X13 PAN

BAKE 350 FOR 30-35 MINUTES

SCALLOPED TUNA AND POTATES

PUT A LAYER OF CRUSHED POTATO CHIPS IN A GREASED CASSEROLE DISH

LAYER OF WHITE TUNA

COVER WITH CAN OF CREAM OF MUSHROOM SOUP

BAKE 350 FOR 20-25 MINUTES

CHICKEN AND MUSHROOM SCALLOPED

1 1/2 CUP DICED COOKED CHICKEN

4 TBP BUTTER

4 TBP FLOUR

1 CUP MUSHROOMS

1 TSP PAPRIKA

2 CUPS MILK

2 HARD BOILED EGGS DICED

1 CUP DICED CELERY

2 TBP CHOPPED PIMENTOES

MAKE A WHITE SAUCE WITH BUTTER, FLOUR, AND MILK

ADD REMAINING INGREDIENTS AND MIX WELL

POUR INTO A CASSEROLE

BAKE 350 TILL COOKED THROUGH

POOR MANS CAKE NORMA

1 1/2 CUPS FLOUR

1/4 TSP SALT

1 TSP BAKING SODA

3 TBP COCOA

1 CUP SUGAR

COMBINE AND MIX WELL AND MAKE A WELL IN THE MIDDLE