1 package active dry yeast
3 to 3 1/2 cups whole wheat flour
2 tablespoons sugar
1/2 cup warm water,
1 teaspoon salt
6 tablespoons butter or margarine, melted
3 cups milk, scalded and cooled to 105°F.-115°F.
4 cups rolled oats, quick or old-fashioned
3 cups bread flour or all-purpose flour
Additional rolled oats for tops of loaves

In large mixing bowl, dissolve yeast and sugar in warm water. Let
stand 5 minutes until yeast foams. Add milk, bread flour, and 3 cups
of the whole wheat flour. Mix until dough is smooth, then cover and
let rise 1 hour or until doubled. Sprinkle salt over. Mix melted butter
and oats and stir into the dough. Sprinkle remaining whole wheat
flour onto board and turn dough out onto it. Let stand 10 minutes.
Meanwhile, wash bowl and lightly grease it. Knead dough 10 minutes
or until springy. Put ball of dough into bowl, turn over to grease top,
cover, and let rise until doubled, about ll/2 hours. Grease two 9x5-
inch loaf pans. Divide dough in half. Shape into loaves. Brush with
water and roll in extra oats to coat loaf. Place in prepared pans. With a
sharp knife, slash the loaves once lengthwise, then 5 times diagonally
on each side of the long slash from the slash toward the edge of the
pan. Let rise until doubled. Preheat oven to 375° F. Bake 35 to 40 minutes,
until loaf sounds hollow when tapped. Remove from pans and
cool on racks.


2/3 cup old-fashioned rolled oats
1 teaspoon salt
1 package active dry yeast
2 cups boiling water
1/4 cup warm water,105° F.-1150 F.
1/2 cup nonfat dry milk
1/2 cup tightly packed light brown sugar
1 teaspoon sugar
5 to 5 1/2 cups unbleached all-purpose flour
1/4 cup butter or vegetable oil

In large mixing bowl, mix oats and boiling water; stir and let stand 30
minutes. Add dry milk, brown sugar, butter, and salt. In custard cup,
dissolve yeast in warm water; add sugar and let stand 5 minutes until
yeast foams. When oat mixture has cooled to 105° F.-1150 F., add
yeast. Stir in all-purpose flour slowly to make a stiff dough. Let rest 15
minutes. Turn out onto lightly floured surface and knead for 10 minutes
until dough is smooth and satiny. Wash bowl, grease it, and add
dough to bowl. Turn to grease top of dough. Cover and let rise for 1
hour or until doubled. Punch down, divide in half. Shape into loaves.
Grease two SVz x 4Vz-inch loaf pans. Place shaped dough into pans.
Cover and let rise until almost doubled, about 45 minutes. Heat oven
to 375° F. Bake until loaves are golden and sound hollow when
tapped, 25 to 30 minutes. Remove immediately from pans and let cool
on rack.


l/3 cup butter,
1 teaspoon baking powder
2/3 cup sugar
1/2 teaspoon baking soda
2 eggs
1/2 teaspoon salt
3 tablespoons buttermilk
1 cup mashed ripe bananas
1 teaspoon lemon extract
1 cup toasted flaked coconut
2 cups brown or white rice flour

In large mixing bowl, cream butter and sugar; beat in eggs, one at a
time. Stir in the buttermilk and lemon extract. Stir rice flour, baking
powder, soda, and salt together and add to the mixture along with the
bananas; beat until well blended. Fold in the coconut. Turn into 2
greased 5l/2 x 3-inch loaf pans. Preheat oven to 350° F. Bake 50 to 55
minutes or until a toothpick inserted in the center comes out clean.
Remove from pans and cool on wire racks.


1 cup sugar
1 tablespoon fresh lemon juice
1/2 cup butter, at room temperature
2 cups whole wheat flour
2 teaspoons baking powder
2 eggs
1 teaspoon baking soda
1 1/2 cups (3 to 4 medium) mashed ripe bananas
1/2 teaspoon salt
1 cup chopped dried figs

In large mixing bowl, cream sugar with butter until blended and
smooth; add eggs and beat until light; stir in bananas and lemon juice.
Stir flour, baking powder, soda, and salt together. Add to creamed
mixture. Stir in figs.
Grease one 9 x 5-inch loaf pan or 4 small, 5 1/2 x 3-inch loaf
pans. Turn mixture ino pans. Preheat oven to 350° F. Bake large loaf
about 1 hour or until toothpick inserted in the center comes out clean;
bake smaller loaves for 30 minutes. Remove from pan or pans and
cool on rack.


l 1/2 ups unbleached all-purpose flour
1/2 teaspoon baking powder
1 cup canned pumpkin
1/2 cup whole wheat flour
1/2 cup butter, melted
1 cup well-packed brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/2 cup chopped pitted dates
1/2 cup chopped walnuts and
1 teaspoon baking soda pecans
3/4 teaspoon salt

In large mixing bowl, blend the flours, brown sugar, pie spice, soda,
salt, and baking powder. In smaller bowl, blend the pumpkin, butter,
and eggs. Pour liquid ingredients over dry ingredients and stir just
until dry ingredients are moistened. Add dates and nuts. Grease one 9
x 5-inch baking pan or three 5% x 3-inch loaf pans. Turn batter into
pans. Preheat oven to 350° F. Bake until tester inserted in the center
comes out clean—about 1 hour for large loaf or 30 to 35 minutes for
smaller loaves. Cool 15 minutes in pan, remove from pan, and cool on
wire rack.

Gluten Free Recipes - Shrimp Stock

2 tablespoons canola oil
1 rib celery, roughly chopped
1 small onion, chopped
1 small carrot, roughly chopped
Shells from 1½ pounds medium shrimp
½ cup white wine
7 cups water
3 whole black peppercorns
1 bay leaf
1 teaspoon chopped fresh thyme or
½ teaspoon dried

1. In a 3-quart saucepan or stockpot, heat the oil
over medium-high heat. Add the celery, onion,
and carrot and cook about 5 minutes, or until the
vegetables are slightly softened. Then, add the
shrimp shells and cook, stirring constantly, until
shells are pink and fragrant.
2. Add the wine and cook until reduced by half.
Add water, peppercorns, bay leaf, and thyme.
Bring to a boil and immediately reduce heat to
low. Simmer 30 to 45 minutes, uncovered, or until
reduced by one-third or to about 5 cups.
3. Strain the mixture through a sieve and ladle
into freezer-safe containers. Refrigerate until cool.
Freeze, labeled and tightly covered, for up to 3

Gluten Free Recipes - Chicken Broth

16 cups water
Bones of 1 chicken with some meat left on,
fatty parts cut off
1 small onion, halved
3 medium tomatoes
2 ribs celery
1 whole carrot
1½ tablespoons salt, or to taste
1 tablespoon tomato paste (optional)
6 whole black peppercorns
1 tablespoon chopped fresh parsley or
2 teaspoons dried
1 tablespoon chopped fresh thyme or
2 teaspoons dried
½ teaspoon poultry seasoning
6 dill seeds

1. Fill a 6-quart stockpot with water and add all
the ingredients.
2. Bring the water to a boil slowly over medium heat
(coming to a boil too quickly produces foam and
cloudy broth). Quickly turn heat down to low when
it starts to boil and simmer, covered, 2 hours.
3. Strain the mixture through a sieve and ladle
into freezer-safe containers. Refrigerate until cool,
then remove fat. Freeze, labeled and tightly covered,
for up to 3 months.

Appetizers - Swedish Meat Balls

2 lb Ground Beef
1 cup Bread Crumbs
2 Eggs
1 tsp Dill Seed
Salt and Pepper
1 bottle Open Pit (regular) BBQ Sauce
Catsup (Optional)

Combine all ingredients except sauce and mix well. Form into
bite size balls and brown, using a spoon to turn them. After all
meat balls are browned, pour off all drippings. Add the BBQ
sauce, and about half of the same bottle of water. If sauce seems
too weak, add catsup. Simmer for 20 minutes. For better flavor,
prepare them a day ahead of time and refrigerate overnight,
reheat for serving. Make 100 meat balls.

Appetizers - Tomato Pepper Relish

4 cups ripe Tomatoes-chopped
4 cups Onions-chopped
4 cups Celery-chopped
4 red Peppers-chopped
4 green Peppers-chopped
1/2 cup Salt
4 cups Vinegar
4 cups Sugar
2 tsp Celery Seed
1/3 cup Mustard Seed

Mix all together. Let stand overnight. Drain. Boil about 5 minutes.
Pour in jars and seal.

Appetizers - Kraut Relish

1/2 cup Sugar
1/2 cup Vinegar
one 16 oz can Sauerkraut, drained and chopped
1 cup diced Celery
1 cup diced Green Pepper
1 cup diced Onion
one 2 oz jar Pimento, drained and chopped

Heat vinegar and sugar. Cool-combine all ingredients-chill.

Appetizers - Zucchini Relish

10 cups Zucchini-finely chopped
4 cups Onions-finely chopped
5 Tbsp Salt
2-1/2 cups Vinegar
4 cups Sugar
1 Tbsp Nutmeg
1 Tbsp Dry Mustard
1 Tbsp Tumeric
1 Tbsp Celery Seed
1 tsp black Pepper
2 red bell Peppers-chopped fine
2 green Peppers-chopped fine

Mix zucchini, onions and salt. Let stand overnight. Drain and
rinse with cold water, drain again. Add remaining ingredients.
Boil 30 minutes. Seal in hot jars.

Appetizers - Relish

1 peck Green Tomatoes
6 green Peppers
6 red Peppers
12 Onions
about 1-1/2 qt. Vinegar
3 cups Brown Sugar
Tbsp each- Cinnamon, White Mustard Seed, Celery Seed, Cloves.

Grind tomatoes, peppers, onions. Let soak in a cup of salt for
about 4 hours. Drain and add spices, sugar, vinegar. Let it come
to a boil. Can while hot.

Appetizers - Vegetable Bars

2 pkg. Crescent rolls
3/4 cup Miracle Whip
two (8 oz) pkg Cream Cheese
1 envelope Hidden Valley Ranch Dressing
3/4 cup each of following (chopped fine):
Green Peppers, Green Onions, Tomatoes, Carrots, Mushrooms,
Cauliflower, Broccoli, Cheddar Cheese.

Press the crescent rolls in bottom of jelly roll pan. Bake at 350°
for 7-8 minutes. Cool. Mix cream cheese, miracle whip, and
dressing mix together. Spread over rolls. Sprinkle vegetables
over cream cheese mixture, press down on vegetables. Chill 1-2
hours. Serve cold and cut in squares.

Appetizers - Egg Roll

1 head Cabbage, shredded or chopped
4 Carrots, shredded or chopped
1 lb. Hamburger
1/2 bag Rice Noodles-soaked in water 15 minutes.
1 Onion, finely chopped
1 Tbsp Accent
1 Tbsp. Garlic salt, to taste
1 Tsp. Salt, to taste
Egg Roll or Wanton skins

Brown onion in oil; put hamburger in and brown 5-10 minutes. Add salts.
Add carrots, cabbage, and Accent. Cover and simmer for 5 to 10
minutes. Add soaked rice noodles, mix well. Cool mix. Wrap about 2
Tbsp. for each skin. Fry in 1" hot oil. Drain. Freeze well.

Appetizers - Cheese Spread

12 oz Sharp Cheese Spread
12 oz Cream Cheese
4 to 5 Tbsp Beer
Garlic Salt to taste

Mix all ingredients well! This cheese freezes well!

Appetizers - Baked Cream Cheese Appetizer

1 4-oz. package refrigerated Crescent Dinner Rolls
1 8-oz. package Philadelphia Brand Cream Cheese
1/2 tsp. Dill Weed
1 Egg Yolk, beaten

Unroll dough on lightly floured surface; press together seams to
form 12 x 4 inch rectangle. Sprinkle top of cream cheese with
half of dill; lightly press dill into cream cheese. Place cream
cheese, dill-side down, in center of dough. Sprinkle cream
cheese with remaining dill. Enclose cream cheese in dough by
bringing sides of dough together, pressing edges to seal. Place
on lightly greased cookie sheet; brush with egg yolk. Bake at
350°, for 15 to 18 minutes or until lightly browned. Serve with
assorted crackers and apple slices.

Appetizers - Party Mix

3 cups each: Cheerios, Rice Chex, Corn Chex, or Crispix
2 cups each: Pretzels, Dry Roasted Peanuts
12 ozs. plain M&M’s
1-1/2 lbs. Almond Bark

Combine all dry items. Melt almond bark, pour over mixture. Dry
on cookie sheets. Keep in refrigerator.

Appetizers - Original Chex Party Mix

1/4 cup (1/2 stick) Margarine or Butter, melted
1-1/4 tsp Lawry’s Seasoned Salt
4-1/2 tsp Worchestershire Sauce
8 cups Chex brand cereals (corn, rice, and/or wheat)
1 cup Planters Mixed Nuts
1 cup Butter pretzel braids

In small bowl, add seasoned salt and worcestershire sauce to
melted margarine. Mix well. Pour chex cereal, mix nuts and
butter braids into large glad-lock zipper bags. Pour margarine
mixture over cereal mixture inside glad-lock zipper bag, seal top
of bag securely. Shake bag until all pieces are evenly coated.
Pour content of bag into large microwave safe bowl. Microwave
on high for 5 to 6 minutes, stirring every 2 minutes, spread on
absorbent paper to cool. Store in airtight container.

Appetizers - Dutch Dip

8 oz Soft Cream Cheese
3 Tbsp chopped Onion
3 Tbsp chopped Green Pepper
2 Tbsp chopped Pimento
Salt & Pepper
1 Egg
3 Tbsp Cider Vinegar
3 Tbsp Sugar

Combine in small bowl: Cream cheese, onion, green pepper,
pimento , salt and pepper to taste. In saucepan (double boiler)
stir: egg, cider vinegar, sugar. Cook over boiling water until egg
thickens. Pour into cream cheese mixture and beat with mixer at
low speed until blended- do not over beat. Refrigerate at least 3
hours. Serve with raw vegetables

Appetizers - Hidden Valley Ranch Sausage Stars

1 lb (2 cups) cooked, crumbled Sausage (Jimmy Dean, mild)
1-1/2 cup grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
1 cup Prepared Hidden Valley Ranch dressing
Tomatoes, chopped
1 pkg Wonton/Egg Roll Wrappers (cut in 1/4)

Preheat oven to 350°. Blot dry sausage. Combine sausage with
cheeses, dressing and tomatoes. Lightly spray (grease) muffin tin.
Press 1 wrapped in each cup. Spray with oil (small amount). Bake
(watch) for 5 minutes until golden. Remove from tin and place on
baking sheet. Fill with sausage mixture and bake 5 minutes until
bubbly. Makes 4 to 5 dozen.

Appetizers - Vegetable Dip

1 cup Sour Cream
1 cup Helmanns Mayonnaise
1 tsp. Seasoned Salt
1 tsp. Parsley Flakes
1 tsp. Dill Weed
1 tsp. Onion Flakes

Combine all ingredients.

Appetizers - Apple Dip

1 pkg. Cream Cheese
1/3 cup Brown Sugar
1 tsp. Vanilla

Serve with cut up apples.

Appetizers - Deviled Eggs

1 dozen Eggs
1/2 cup Mayonnaise
1 tablespoon Mustard
1 to 2 teaspoons of Onion Powder or 1/4 cup of dehydrated

Boil the eggs and let cool. After the eggs are cool, peel the eggs
and slice in half, put the whites on an deviled egg tray and the yokes
in a bowl. Mash the yolks with a fork until fine. Add mayonnaise,
mustard, and onion to the yolks and mix well. Spoon yolk mixture
into the egg whites and sprinkle paprika on top.

Appetizers - Tasty Canape

Potato Chips
Pie Crust
Ham Salad, Tuna Salad or Chicken Salad

Roll your favorite pie crust recipe on crushed potato chips instead
of flour - cut in assorted small shapes. Bake. Place ham, chicken
or tuna salad on top. Serve. These may be made ahead of time,
frozen and filled shortly before serving.

Appetizer Recipes - Spicy Mexican Dip

2 lbs. of Ground Beef
2 Onions (chopped)
2 oz. of Jalapeno Peppers plus juice (chopped)
2 oz. Salsa
1/2 lb. (8 oz.) Cheddar Cheese
one - (12 oz.) jar Cheese Whiz
1 sm jar Jalapeno Cheese Whiz

Brown beef and onion. Melt cheese and add jalapeno cheese;
and salsa along with juice from peppers. Add ground beef and
heat thoroughly. Add the jalapeno peppers to taste. More can be
added if a hotter dip is desired.

Cake Recipes - Chocolate Sheet Cake

1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 eggs
1 tsp. vanilla extract
1 cup confectioners’ sugar
1 cup chopped nuts

Preheat oven to 350 degrees . In small saucepan, melt 1 cup margarine; stir in 1/4 cup
cocoa then water. Bring to a boil; remove from heat. In large mixer bowl, combine
flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well.
Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased 15x10 inch
jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In
small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa
and Eagle Brand. Stir in confectioners’ sugar and nuts. Spread on warm cake.

Cake Recipes - Pudding Cake

1 package (2-layer size) yellow or white cake mix or use pudding-included cake
mix and reduce water to 3/4 cup
1 package (4 serving size) Jello Instant Pudding and Pie Filling, any flavor
4 eggs
1 cup water
1/4 cup oil

Combine all ingredients in large mixer bowl. Blend; then beat at medium
speed of electric mixer for 4 minutes. Pour into a greased and floured 13x9 inch
pan. Bake at 350° for 40 to 45 minutes, or until cake springs back when lightly
pressed and cake begins to pull away from sides of pan. Do not underbake. Cool in
pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with
confectioners sugar, if desired.

Cake Recipes - Earthquake Cake

1 cup chopped nuts
1 German chocolate cake mix
8 oz cream cheese
1 lb. powdered sugar
6 oz coconut
1 stick margarine

Grease 9-13 inch pan. Cover bottom of pan with coconut, then nuts. Prepare cake
mix according to box directions and pour over coconut and nuts. Combine
margarine, powdered sugar and cream cheese. Beat until smooth. Drop by
tablespoons on top of cake mix. Take a knife and swirl into cake. Bake at 350
degrees for one hour, or until done.

Icing Recipes - Cherry Cake Icing

1 cup milk
1 envelope Dream Whip
1 teaspoon cocoa powder
1 - 3 1/2 oz pkg. instant chocolate pudding

Whip till smooth and thick. Fold in a small carton of Cool Whip. Ice cake,
then refrigerate. Finely ground pecans may be sprinkled on cake for a special

Cake Recipes - Chocolate Covered Cherry Cake

1 box Duncan Hines Cherry Cake Mix
1 - 3 1/2 oz pkg. vanilla Instant pudding
1/4 cup juice from cherries
3/4 cup club soda
4 eggs
1/2 cup Crisco oil
15 Maraschino cherries, cut up
1- 5 1/2 oz can Hershey’s Chocolate syrup

Combine all ingredients except cherries and chocolate syrup. Blend to moisten,
then beat 3 minutes at medium speed. Pour about 3/4 of batter into well greased
and floured Bundt pan after adding cherries. Add chocolate syrup to remaining
batter. Mix well. Pour over cherry batter in pan. Bake at 350° about 45 minutes or
until tests done. Cool in pan 10 minutes before removing. When cool, ice with
cherry cake icing..

Fudge Recipes - Sweetened Milk Fudge

1 can Sweetened Condensed Milk
1 large package milk chocolate chips
2 cups pecans

Heat Condensed Milk until hot; stir continuously. Add chocolate chips; stir continuously
until chips melt. Continue cooking and stirring 2 minutes. Remove from heat. Fill full with
pecans. Drop by tsp. on wax paper; set overnight.

Fudge Recipes - Old Fashioned Milk Chocolate Fudge

3 tablespoons plus 1 teaspoon butter
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup half and half
2 ounces milk chocolate, chopped
1 tsp. light corn syrup
1 tsp. vanilla extract
1/2 cup chopped walnuts, toasted

Line a 8x8x2 inch square pan with aluminum foil. Butter the pan with 1
tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan
with 1 teaspoon of the butter. Combine the sugars, cream, chocolate and corn syrup
in the saucepan. Place over medium heat and cook until the mixture reaches a boil,
stirring constantly. Carefully clip a candy thermometer to the side of the pan.
Continue to cook, stirring constantly, until the mixture reaches the soft ball stage,
(234 degrees F), about 20 minutes.
Remove from the heat and add the remaining butter and vanilla. Let the mixture
stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F.
Remove the candy thermometer. Using a wooden spoon, beat the mixture
continuously until the mixture thickens. Add the nuts and continue to beat the
mixture for about 10 minutes, or until very thick and looses shine. Spread the
mixture in the prepared pan. Using a knife, score the mixture into individual
squares. Let the mixture set completely. Carefully lift the foil from the pan and cut
the fudge into individual squares.

Fudge Recipes - Microwave Fudge

1 lb. confectioners sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter or margarine
1 tablespoon vanilla
1/2 cup pecans, chopped

Blend sugar and cocoa into 8 x 8 inch casserole. Top with butter. Pour milk over
butter. DO NOT STIR! Microwave on High power (100%) for 2 minutes. Stir
well. Add vanilla and nuts, and stir until blended. Refrigerate until set. Freezes
well. This may be made in a bowl and placed into a buttered pan if desired.

Fudge Recipes - Million Dollar Fudge

4 1/2 cups sugar
12 oz. Chocolate chips
1 can evaporated milk 12 oz
1 pint Marshmallow cream
1/4 lb. Butter or oleo
2 cups nuts
4 ( 4 1/2 oz). Hershey chocolate candy bars
1 tsp. vanilla (optional)

Boil together sugar, milk, and butter for 8 minutes (after it has come to a rolling
boil), stirring constantly. Place candy, chocolate chips, and vanilla in large bowl
and pour hot mixture over them. Beat well, add marshmallow cream and nuts.
Pour into greased pan.

Fudge Recipes - Milnot Marshmallow Cream Fudge

3 cups sugar
1 cup Milnot evaporated milk
1 (7 oz) jar marshmallow creme
3/4 stick margarine
1 (12 oz) package chocolate chips
1 cup chopped nuts (optional)

Mix sugar, Milnot and margarine together and cook until mixture comes to a
boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips and marshmallow creme. Stir
ingredients until mixture is creamy and smooth. Pour into buttered 9x9 pan. Allow
to cool, and cut as desired.

Fudge Recipes - Marshmallow Cream Fudge

1 jar (5oz or 10oz) marshmallow cream, or
substitute 4 cups miniature marshmallows
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter or margarine
1/4 tsp. salt
2 (6 oz) packages (2 cups) semisweet chocolate morsels
1/2 cup chopped nuts
1 tsp. vanilla

In medium saucepan, combine marshmallow cream, sugar, evaporated milk,
butter or margarine and salt; bring to full boil, stirring constantly over moderate
heat. Boil 5 minutes, stirring constantly over moderate heat. Remove from heat.
Add semisweet chocolate morsels; stir until morsels melt and mixture is smooth.
Stir in nuts and vanilla. Pour into glass pan. Chill in refrigerator until firm about 2 hours.

Cookies Recipes - No Bake Cookies

2 cups sugar
4 Tbs. cocoa
1/2 stick margarine
1/2 cup milk
2 cups quick cooking oats
1/4 tsp. salt
1 tsp. vanilla
1/2 cup peanut butter
1/2 cup grated coconut (optional)

Mix sugar, cocoa, and salt in a 1 1/2 quart saucepan. Add margarine and milk,
bring to a boil. Boil for 1 minute 45 seconds, stirring constantly. Remove from
heat, add remaining ingredients. Mix for 1 minute. Drop by spoonfuls onto waxed
paper. Chill until firm.

Cookies Recipes - Microwave No Bake Cookies

2 cups sugar
5 Tbs. unsweetened cocoa
1/2 cup milk
1/2 cup (1 stick) butter
1/2 cup peanut butter
1/2 tsp. vanilla
3 cups quick cooking oats
1 1/2 cups shredded coconut (optional)

Combine sugar and cocoa in a 2 quart glass bowl. Stir in milk, and add butter.
Cook uncovered in microwave for 4 minutes on High, or until mixture comes to a
rolling boil. Stir well. Continue cooking 1 minute at High.
Remove mixture from oven and stir in remaining ingredients, mix thoroughly.
Drop by tsp. onto waxed paper. Refrigerate to set.

Cookies Recipes - Irresistible Peanut Butter Cookies

3/4 cup Peanut Butter
1/2 cup shortening
1 1/4 cups firmly packed light brown sugar
3 Tbs. milk
1 Tbs. vanilla
1 egg
1 3/4 cups flour
3/4 tsp. salt
3/4 tsp. baking soda

Heat oven to 375 degrees . Combine peanut butter, shortening, brown sugar, milk,
and vanilla in large bowl. Beat until well blended. Add egg, beat just until
blended. Combine flour, salt, and baking soda. Add to creamed mixture, mix until
blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Flatten slightly in crisscross pattern with tines of fork. Bake at 375 degrees for 7-8
minutes, or until set and just beginning to brown.

Cookies Recipes - Cynthia’s Peanut Butter Cookies

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 1/4 cups flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt

Mix thoroughly shortening, peanut butter, sugar, brown sugar, and egg. Blend
in flour, soda, baking powder and salt. Heat oven to 375 degrees . Shape dough into 1-inch
balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in
water, flatten in crisscross pattern to 2 inches. Bake 10-12 minutes or until set, but
not hard.

Cookies Recipes - Special Oatmeal Cookies

1 1/2 cups flour
1 tsp. soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. lemon extract
3 cups quick cooking oats, uncooked
1 cup chopped pecans

Combine first 5 ingredients, set aside. Cream shortening and sugar until light and
fluffy; beat in eggs and lemon extract. Add flour mixture, mixing well. Stir in oats
and pecans. Shape dough into 1 inch balls, and place on lightly greased cookie
sheets. Bake at 350 degrees for 10-12 minutes.

Cookies Recipes - Old Fashioned Oatmeal Cookies

3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3 cups instant or regular oats
1/4 cup water
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
1/4 tsp. soda

Preheat oven to 350 degrees . Beat together shortening, sugars, egg, water and vanilla
until creamy. Add combined remaining ingredients. Mix well. Drop by rounded
tsp. onto greased cookie sheet. Bake for 12-15 minutes.

Cookies Recipes - Peanut Butter Oatmeal Cookies

1cup margarine
l cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups quick-cooking rolled oats
1 1/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees . In a large bowl, beat together margarine and peanut butter
until smooth. Beat in the sugars until smooth, then beat in the eggs and vanilla. In a
small bowl, blend together remaining ingredients and add them, a little at a time, to
the peanut butter mixture. Drop the dough by rounded teaspoonfuls on ungreased
baking sheets. Bake 12 minutes, or until lightly browned. Remove from baking
sheets and cool completely on wire racks. Store in tightly covered containers or

Cookies Recipes - Chocolate Oatmeal Cookies

2 1/2 cups sugar
1/2 cup milk
3 Tbs. cocoa
1 stick butter
Cook above ingredients 3 minutes stirring constantly. Remove from heat.

1/2 cup peanut butter
3 cups instant or regular oats
1 tsp. vanilla

Mix all of above well. Drop by tsp. on wax paper. Keep refrigerated for freshness.

Cookies Recipes - Brownie Biscotti

1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water

Preheat oven to 375 degrees. Grease baking sheets, or line with parchment
paper. In a large bowl, cream together the butter and sugar until smooth. Beat in
the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking
powder; stir into the creamed mixture until well blended. Dough will be stiff, so
mix in the last bit by hand. Mix in the chocolate chips and walnuts.
Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto
baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to
25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return
the slices to the baking sheet, placing them on their sides. Bake for 10 to 15
minutes on each side, or until dry. Cool completely and store in an airtight container.

Cookies Recipes - Cynthia’s Sugar Cookies

1 1/3 cups shortening
1 1/2 cups sugar
2 tsp. vanilla
2 eggs
8 tsp. milk
3 cups sifted flour
3 tsp. baking powder
1/2 tsp. salt

Thoroughly cream shortening, sugar, and vanilla. Add eggs and milk; beat till
light and fluffy. Sift together dry ingredients; blend into creamed mixture. Cover
and chill. Form into 1 inch balls. Roll in sugar. If desired, flatten each by
pressing with fork tines. Bake at 375 degrees about 10-12 minutes.

Cookies Recipes - Granny’s Sugar Cookies

3 l/4 cups flour
1/2 tsp. soda
l tsp. salt
1 tsp. nutmeg
1 cup shortening (or 1/2 margarine and 1/2 shortening)
1 1/2 cups sugar
2 eggs
1 cup milk with 3 tsp. vinegar
1 tsp. vanilla or lemon
1 flat can crushed pineapple, drained

Mix dry ingredients and set aside. Mix and beat remaining ingredients. Sprinkle
top of cookie with sugar/cinnamon mixture. Grease and flour pan. Bake at 400
degrees for 10-12 minutes.

Cookies Recipes - Sugar Cookies

Sift together and put aside:
2 3/4 Cups Sifted All-purpose or Instant Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup Soft Butter or Margarine
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract or a combination of Vanilla and Almond Extracts

Beat butter, sugar, eggs and vanilla with mixer or spoon, blending until smooth.
Beat in flour mixture with mixer or spoon until smooth. Chill 1 hour or until firm.
Roll a small amount of dough at a time to 1/8” thickness. Use floured board. (Keep
remaining dough in refrigerator until ready to use.) Cut dough in desired shapes
with floured cookie cutters. Put on greased cookie sheets. Bake in preheated oven
(375 degrees) for 8-10 minutes or until pale brown. Remove to wire racks to cool.

Confectioners’ Sugar Frosting
Cream 3/4 cup soft butter or margarine and 1/4 teaspoon salt. Gradually beat in 3
cups sifted confectioners’ sugar alternately with 4 to 6 tablespoons scalded light
cream. Add 1 teaspoon vanilla extract and beat until creamy and of good spreading
consistency. Tint, as desired, with vegetable coloring.

Cookies Recipes - Steve’s Butterscotch Cookies

1 package butter cake mix
1 package instant butterscotch pudding
1/4 cup flour
3/4 cup oil
1 egg
1 package butterscotch chips

Mix all ingredients. Form into balls. Bake 350 degrees , 12 minutes, or until done.

Cookies Recipes - Chocolate Chunk Cookies

2-1/2 cups old fashioned or quick oats, uncooked
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted, butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon Vanilla
1 (12 oz.) pkg. Semi-Sweet, or Milk Chocolate Chips, or Chocolate Chunks
1 (6 oz.) bag Walnut Pieces

Place small amount of oats in blender or food processor container. Process until
powdered. Repeat until all oats are powdered. Combine oats, flour, baking powder,
baking soda and salt; mix well. Beat butter and sugars with electric mixer until light
and fluffy. Blend in eggs and vanilla. Add dry ingredients to sugar mixture; mix
well. Stir In chocolate and walnuts. Chill at least 1 hour.
Form heaping tablespoons of mixture into golf ball-size balls; place 2 inches
apart on ungreased cookie sheet. Bake at 375°, 12 to 15 minutes or until lightly
browned. Cool on cookie sheet 1 minute. Remove cookies to wire rack to cool.
Roll chilled dough into five 10x1-1/2 inch logs. Wrap In
foil or freezer proof plastic wrap. Freeze up to two months.
Preheat oven to 375°. For large cookies, slice
log into 3/4” slices, halve. For bite size cookies, slice log into 1/2” slices; quarter.
Place chunks on cookie sheet. Bake 12-15 minutes for large cookies, 8-10 minutes
for bite size. Cool on cookie sheet 2 minutes; remove and cool on rack. For moist
cookies store in airtight container after cooling 5-10 minutes.
Each log makes approximately 2 dozen large or 5 dozen bite-size cookies.

Cookies Recipes - Nestle Toll House Pan Cookies

2 1/4 cups unsifted flour
1 tsp. soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla
2 eggs
1 12-oz package (2 cups) Nestle Toll House Morsels
1 cup chopped nuts

Preheat oven to 375 degrees. In a small bowl, combine flour, soda, and salt; set aside. In
a large bowl, combine butter, sugar, brown sugar, and vanilla; beat until creamy.
Beat in eggs. Gradually add flour mixture; mix well. Stir in Nestle Toll House
Morsels and nuts. Spread into greased 15x10x1inch baking pan. Bake at 375 degrees for
20-25 minutes. Cool; cut into squares.

Cookies Recipes - Chocolate Chip Cookies

1 cup shortening (or 3/4 cup butter)
1 cup packed light brown sugar
1/2 cup sugar
1 tsp. vanilla
2 eggs
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups (12 oz pkg.) Hershey’s baking chips or milk chocolate
1 cup chopped pecans (optional)

Cream shortening, brown sugar, sugar, and vanilla until light and fluffy. Add
eggs and beat well. Combine flour, baking soda, and salt; add to creamed mixture.
Stir in chocolate chips and pecans. Drop by tsp. onto ungreased cookie sheet.
Bake at 375 degrees for 8-10 minutes (light brown) or until done.

Salad Recipes - Cherry Fluff Salad

1 can sweetened condensed milk
1 can cherry pie filling
1 small Cool Whip
1 small can crushed pineapple, drained
1/4 cup chopped pecans

Mix all the ingredients. Refrigerate over night.

Salad Recipes - Diana’s Salad

Bag of Mixed Greens
Grapes, sliced
Cucumbers, sliced
Cranberries, dried

1/4 cup sugar
1/4 cup vinegar
1 l/2 tsp. Sesame seeds
few toasted pecans
1 1/2 tsp. Olive oil
3/4 tsp. Poppy seed
1 tsp. Minced red onion
l/8 tsp. Salt

Make dressing 1 day ahead. Wait until time to serve to mix. Wait to put pecans
on at Serving time.

Salad Recipes - Crunchy Salad

1/2 cup sugar
1/2 cup vinegar
1 cup olive oil
1 package Cabbage Mix
1 bunch green onions
1 package slivered almonds
1 package sunflower seeds
2 packages ramen noodles, beef or chicken

Begin by mixing first three ingredients, and the season packets from the ramen
noodles. Chill overnight. Break the ramen noodles into small pieces; add cabbage,
almonds, sunflower seeds, and green onions. Just before serving, shake the
dressing well, then pour on and enjoy.

Salad Recipes - Oriental Salad

1 l6oz pkg. Fresh shredded coleslaw mix
4 green onions, thinly sliced
1 3oz pkg. Chicken ramen noodles, broken up
1/2 –3/4 cup slivered almonds, toasted
1/2 –3/4 cup sunflower kernels
1/2 cup salad oil, (Fran says olive oil is best)
1/2 cup vinegar
1 tablespoon sugar
1/8 teaspoon pepper

Up to 1 hour before serving, combine slaw mix, onions, ramen noodles, (save
seasoning packet for the dressing), almonds, and sunflower kernels in a salad bowl.
Cover and chill.
In a screw top jar, combine oil, vinegar, pepper, and seasoning packet from
noodles. Cover and shake well, chill.
At serving time, shake again, pour over salad and toss to coat.

Salad Recipes - Pasta Salad

1 1/2 cups cooked corkscrew macaroni or spaghetti (3 ounces uncooked pasta)
1/3 cup reduced calorie creamy cucumber, French or Italian salad dressing
1/2 medium cucumber, quartered lengthwise and sliced
1/2 cup chopped green pepper
1 small onion, chopped (1/3 cup)
2 Tbs. Snipped parsley
1 cup cherry tomatoes, halved

In a colander, rinse cooked macaroni or spaghetti with cold water; drain well. In a
large bowl combine the pasta and salad dressing. Toss to coot.
Add the cucumber, green pepper, onion and snipped parsley to the pasta mixture,
Toss gently. Cover and chill for 4 to 24 hours.
Before serving, stir in cherry tomatoes.

Salad Recipes - Lime Pineapple Salad

1 can (2 cups) crushed pineapple
1 package lime gelatin
1 Tbs. Lemon juice (optional)
1 cup whipping cream
1 cup American cheese, grated
1/2 cup chopped pecans

Empty entire can pineapple into saucepan and bring to boiling. Stir well so
entire amount is hot. Add the package of lime gelatin and remove from heat. Stir
until dissolved. Lemon juice added if desired.
Pour into bowl and let chill in refrigerator until partially set.
Fold in 1 cup of whipped cream and 1 cup of grated cheese. Add pecans.
Pour into serving bowl and let chill in refrigerator several hours or overnight.

Salad Recipes - Tuna Macaroni Salad

1 can tuna
1 package shell macaroni, cooked
3 eggs, hard boiled and chopped
3/4 cup mayonnaise
1/4 cup onion, chopped
1 green pepper, chopped
1 can peas, drained
celery salt
3 tsp. Dry mustard
garlic powder or salt
salt and pepper to taste
1/4 tsp. Paprika
1/4 cup green olives, sliced

Mix all ingredients.

Salad Recipes - Baked Chicken Salad

3 cups chopped cooked chicken
1 1/2 cups celery slices
1 cup (4 oz) shredded cheddar cheese
1 Tbs. Chopped onion
1 Tbs. Lemon juice
1 1/2 tsp. Salt
dash pepper
tomato slices
1 1/2 cups crushed potato chips

Combine chicken, celery, l/2 cup cheese, onion, lemon juice, seasonings, and
enough mayonnaise to moisten; mix lightly. Spoon into 1 1/2 qt casserole dish; top
with tomatoes. Bake at 350 degrees for 35 minutes. Top with combined remaining
cheese and chips; continue baking until cheese is melted.

Pie Recipes - Pecan Pie

1 cup white corn syrup
1 cup brown sugar
1/3 cup melted butter
1 heaping cup pecans
3 whole eggs, beaten
1/2 tsp. vanilla extract
pinch of salt

Mix above ingredients well, pour into an unbaked 9 inch pastry pie shell.
Bake at 350 degree for 45-50 minutes or until set.
Cool, and top with whipped cream or ice cream.

Pumpkin Pie Recipes - Libby’s All American Pumpkin Pie

2 eggs, slightly beaten
1 can (16 oz) Libby’s Solid Pack Pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2-3 cups (13 oz can) evaporated milk or Half ‘n Half
1 - 9 inch unbaked pie shell with high fluted edge

Preheat oven to 425 degree ; mix filling ingredients in order given. Pour into pie
shell. Bake at 425 degree for 15 minutes. Reduce temperature to 350 degree and continue
baking for 45 minutes or until knife inserted into center of pie filling comes out
clean. Cool and serve.

Pumpkin Pie Recipes - Country Pumpkin Pie

1 cup pumpkin (prepared pulp)
1 cup white sugar
1 cup milk
2 eggs
1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 teaspoons vanilla

To mix: slightly beat eggs, add 1/2 sugar and pumpkin, mix well. With
remainder of sugar mix cinnamon, nutmeg, ginger, salt. Add to egg mixture. Add
warmed milk. Add vanilla, blend well. Pour into 9 inch unbaked pie shell. Ba

Pumpkin Pie Recipes - Famous Pumpkin Pie Recipe

2 eggs, slightly beaten
1 can (16 oz.) solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups (1 tall can) undiluted Carnation, Evaporated Milk
1- 9 inch unbaked pie shell with high fluted edge

Preheat oven to 425°F. Mix filling ingredients in order given and pour into the
pie shell. Bake 15 minutes. Reduce heat to 350 degree and continue baking for an
additional 45 minutes or until a knife inserted near the center comes out clean.
Cool completely. Garnish, if desired, with whipped cream.

Pumpkin Pie Recipes - No Bake Two Layer Pumpkin Cream Pie

4 oz cream cheese, softened
1 cup and 1 Tbs. cold milk
1 Tbs. sugar
1 1/2 cups whipped cream
2 - 9 inch Graham cracker crust pie shells
2 - 3 1/2 oz packages Instant vanilla pudding
15 oz can pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix the softened cream cheese, 1 Tbs. milk, and sugar in large bowl with a wire
whisk until smooth. Gently stir in the whipped cream. Spread the mixture over the
bottom of the pie crusts with a spatula.
Pour the remaining 1 cup of milk into a large bowl. Add the pudding mixes,
pumpkin puree, cinnamon, ginger, and cloves. Blend well with wire whisk until
thoroughly combined. Spread the thick mixture over the cream cheese layer.
Refrigerate at least 4 hours prior to serving in order to set.

Pumpkin Pie Recipes - Pumpkin Pie

1 - 9 inch unbaked pastry shell
1 cup brown sugar
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup cooked pumpkin
2 cups Milnot evaporated milk
2 eggs, beaten
1/2 cup nuts (optional)

Mix sugar, flour, salt, and spices; stir into pumpkin. Add Milnot and eggs; add nuts. Pour
into pie shell, bake at 450 degree , 10 minutes; reduce heat to 350 degree , continue baking another 25-30 minutes, or until filling is firm. Garnish with whipped cream.

Pumpkin Pie Recipes - Pecan Pumpkin Pie

2 eggs
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tbs. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. salt
1 can (16 oz) pumpkin
1 can (14 oz) condensed milk
1 unbaked 9 inch deep dish pie shell

2 Tbs., butter or margarine, very soft
1 Tbs. grated orange rind, optional
1/4 cup brown sugar, packed
3/4 cup whole pecans

Preheat oven to 450 degree . Prepare the pie shell.
Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt. Blend in
pumpkin and condensed milk. Mix well. Pour into pie shell. Bake at 450 degree for 10
minutes, then reduce heat to 350 degree
and bake 30-40 minutes longer until firm on top.
This will be when the pie looks like it has 10 more minutes to bake.
Make the pecan topping by combining the 4 topping ingredients. Sprinkle
pecan mixture over pie the last 10 minutes of baking, and bake another 10 minutes
before removing from the oven.

Pie Recipes - Tamale Pie

1 can corn
1 large can tomatoes
3 Tbs.. oil
1 c. chopped onion
1/2 c. chopped celery
1 lb. Ground beef
1 (8 oz.) can tomato sauce
1 cloves garlic
garlic powder
1 Tbs.. sugar
3 tsp. Chili powder
1 tsp. Salt
1/2 c. shredded cheese
dash of pepper
2 c. water
1 c. yellow corn meal

Heat oven to 375 degrees. Grease 2 quart baking dish. Heat oil; brown onions,
celery and ground beef. Mix tomatoes, tomato sauce, corn, garlic, garlic powder,
sugar, chili powder, salt and pepper to beef. Cook 20 minutes.
Remove meat from heat, place in baking dish. Pour corn meal mix over meat.
Carefully pour 2 cups of hot water onto the corn meal layer, sprinkle with cheese.
Bake uncovered 40 to 45 minutes.

Casserole Recipes - Next Day Enchiladas

leftover Mexican Casserole
6 or 8 inch flour tortilla shells
1 can Enchilada sauce
8 oz package shredded shedder cheese

Warm leftover Mexican Casserole. Fill the shells, and roll them. Place the shells seam
side down in a baking dish. Pour Enchilada sauce over the shells. Sprinkle with cheese. Cover
dish with foil. Bake at 350 degree for 20 minutes or until heated.
Remove foil, and continue baking until cheese is melted.

Casserole Recipes - Mexican Casserole

Brown 1 to 1 1/2 pounds ground beef
Drain thoroughly and add:
1/2 package onion soup mix
1/2 package taco seasoning
Microwave 6 minutes:
2/3 cup instant rice
2/3 cup water
1/2 teaspoon salt
1 tsp. Margarine
Combine rice and meat mixture with the following:
1 can Mexican chili beans, undrained
1 small can tomato sauce
1 teaspoon salt
Dash pepper
1/2 teaspoon garlic

Place in large casserole. Melt the following and pour over meat and bean mixture:
1/2 pound processed cheese spread 3 tablespoon milk
Top with 1 – 2 cups crushed tortilla chips. Bake at 350 degrees for 20-25
minutes until chips are hot.
Note: If you have leftovers, convert them to Next Day Enchiladas

Casserole Recipes - Chicken Casserole

1 boned chicken, cooked
1\2 – 3\4 of a large bag of noodles, cooked
1 can cream of chicken soup
1 can Rotel tomatoes (drained)
1 can Cheddar Cheese soup

In casserole dish mix together all ingredients. Heat until warm.

Casserole Recipes - Potato Casserole

32 oz Bag of Frozen Hash Brown – thawed
1 8oz Sour Cream
1 cup grated cheese (can use more)
1 can Cream of Mushroom soup
1 stick oleo
2 cups corn flakes cereal

Mix all but oleo and corn flakes, and place in 325 degrees for 40 minutes.
Cover with foil. Remove from oven. Mix 1 stick oleo (melted) with 2 cups corn
flakes. Top with cheese, put back in oven 10-15 minutes

Ground Beef Recipes - Asian Beef and Noodles

1 1/4 lb. Ground beef
2 packages (3oz each) Oriental flavor instant ramen noodles
2 cups frozen vegetable mixture
1/4 tsp. Ground ginger
1 1/2 Tbs. Soy sauce
1 Tbs. Brown sugar
2 Tbs. Thinly sliced green onion

In large nonstick skillet, brown ground beef over medium heat for 10-12 minutes or until
beef is no longer pink, breaking up into 3/4 inch pieces. Remove with slotted spoon; pour off
drippings. Season beef with one seasoning packet from noodles; set aside.
In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger, soy
sauce, brown sugar, and remaining seasoning packet. Bring to a boil; reduce heat. Cover;
simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet: stir in
green onion.

Ground Beef Recipes - Italian Dinner

1 lb. Ground beef
2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Paprika
1 can tomatoes
1 can cream corn
1 medium package egg noodles
1/4 lb. Grated cheese
1 large green pepper, chopped
1 large onion, chopped
3 Tbs. Salad oil

Fry pepper and onion until it begins to brown. Add beef and cook until beef is
done. Add noodles which have been cooked according to directions on the
package, drained; add the tomatoes and corn. Mix well, and pour into large roasting
pan or dish. Bake at 300 degree for 1 hour.
When ready to serve, sprinkle grated cheese over the top.

Ground Beef Recipes - Macaroni Bake

8 oz macaroni
1 lb. Ground beef
1/4 cup oil
1 cup onion, chopped
1 cup green pepper, chopped
1 clove garlic, minced
1 can (8 oz) mushroom pieces
1 can tomatoes
1 can creamed corn
1 Tbs. Salt
1 tsp. Worcestershire sauce
1/4 tsp. Pepper
2 tsp. Chili powder
1 can (tall) pitted olives

Brown beef. Stir in chopped onions, green peppers, and garlic. Add
tomatoes, corn, pepper, chili powder, and Worcestershire sauce. Turn down heat
and cook slowly until vegetables are soft and brown. Break macaroni into mixture.
Slice and add ripe olives. Mix thoroughly. Add can of mushroom pieces. Add
water to keep moist. Turn into 2 1/2 quart casserole and bake, covered, at 325 degree
for about 1 1/2 hours. Take off the cover the last 1/2 hour.

Spaghetti Recipes - Jon’s Lasagna

2 – 15 oz Hunts Seasoned Sauce for Lasagna
1 – 26 1\2oz DelMonte Spaghetti Sauce – Garlic & Onion
1 – 26 1\2 oz DelMonte Spaghetti Sauce – Green pepper & Mushroom
1 lb. Ground beef
1 lb. Blue & Gold sausage (from school)
1 box lasagna noodles (1 lb. Box)
1 medium onion
2 large packages Mozzarella Cheese (3 cup size)
2 small packages Parmesan cheese
1 tsp. Garlic powder
1 Tbs. Italian seasoning
1 tsp. Oregano
1 tsp. Salt
1/2 tsp. Pepper

Follow directions for noodles on back of package.
Make sauce: Brown beef, sausage, and onions; drain grease. Add sauces,
seasonings, and 1\2 cup water. Simmer until thick enough.
In a 9x13 inch glass pan, and a smaller one, layer the noodles and sauce. First
layer of sauce then noodles, add cheese, sauce, and continue the layering. On very
top, put sauce and cheese.
Cover with aluminum foil. Cook at 350 degrees for 45 minutes, remove foil and
continue cooking 15 more minutes.

Spaghetti Recipes - Italian Spaghetti

1/2 pound ground beef
1/2 pound Italian sausage
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (16 oz) can whole tomatoes, drained
1 large onion, chopped
3 large green peppers, chopped
1 (4 1/2 oz) jar whole mushrooms, drained
1 1/2 tsp. Chopped fresh parsley
1 tsp. Dried whole thyme
1 tsp. Cumin seeds
1 tsp. Dried whole basil
3/4 tsp. Ground oregano
1/2 tsp. Chili powder
1/4 tsp. Ground turmeric
3 Tbs. Garlic powder, divided
1 cup (4 oz) shredded mozzarella cheese
1 (7 oz) package thin spaghetti
grated Parmesan cheese (optional)

Cook ground beef and sausage over medium heat until browned, stirring to
crumble; drain off drippings. Stir in next 13 ingredients. Add 1 Tbs. Garlic
powder, stirring well. Cover and simmer 20 minutes. Stir in an additional Tbs. Of
garlic powder; cover and simmer 15 minutes. Add remaining garlic powder and
mozzarella cheese, stirring well. Cover sauce and simmer 15 additional minutes.
Prepare spaghetti according to package directions. Serve sauce over spaghetti.
Sprinkle with Parmesan cheese, if desired

Hamburger Recipes - Hamburger Spaghetti

2 medium minced onions
1 lb. Hamburger
4 cups cooked spaghetti
2 cups tomato soup
1 1\2 cups grated cheese
1\2 cup pickle relish

Brown the onion, then hamburger, mix well. Add cooked spaghetti. Heat
soup and cheese, combine with relish, stir in hot meat and spaghetti. Heat until
hot. Serve.

Hamburger Casserole Recipes - Granny’s Vegetables & Hamburger Casserole

1 medium sliced onion
2 sliced green peppers
2 cups whole grain corn
4 sliced tomatoes
2 eggs
1 lb. Hamburger
salt & pepper
1\2 cup soft bread crumbs

Brown green peppers and onion lightly in shortening. Add meat and
blend thoroughly. Add seasoning. Remove from flame. Place a layer of corn in
bottom of baking dish, then a layer of meat, layer of tomatoes. Repeat. Cover
with bread crumbs. Dot with butter. Bake 35 minutes at 375 degrees. Garnish
with eggs (hard boiled).

Pork Chop Recipes - Pork Chop Skillet Meal

4 Tbs. Shortening
4 pork chops, 1 inch thick
4 slices Bermuda onion
4 rings green pepper
2 cups uncooked rice
1 large can tomatoes

In skillet brown pork chops on both sides, using shortening. Drain off surplus
grease. On top of each chop, place 1/2 cup cooked rice, 1/4 of the tomatoes, onions,
and peppers. Place remainder of canned tomatoes around chops. Salt and pepper to
taste. Cook slowly for 1 1/2 hours.
Note: In an electric skillet: brown chops in preheated skillet at 325 on both
sides. Reduce heat to 225 , cover with lid; cook 1 hour.

Burger Recipes - Burgers and Vegetables

1 lb. Ground beef
l\4 cup finely chopped onion
1\2 teaspoon salt
generous dash pepper
1 can (10 3\4 oz) Golden mushroom soup
1\4 cup water
1 teaspoon Worcestershire
1 cup thinly sliced carrots
1 package (9 oz) frozen cut green beans

Mix thoroughly beef, onion, salt, and pepper; shape firmly into 4 oval patties.
In skillet, brown patties (use shortening if necessary); pour off fat. Stir in remaining
ingredients. Cover; cook over low heat 20 minutes or until done. Stir occasionally.

Sausage Recipes - Lumbercamp Falls Skillet

3 Cups red potatoes, scrubbed and sliced in 1/4 inch slices
1 Cup sliced bell peppers
1 Cup chopped onions
2 Cups whole kernel corn (fresh, frozen or canned)
1 Lb. Smoked andouille sausage, sliced in 1/2 inch slices, precooked
2 strips bacon
salt, pepper and cayenne pepper

Fry bacon in large pan until crisp and remove from pan, leaving bacon drippings (or
replace with olive oil). Add potatoes, peppers, and onions; stir-fry over medium-low heat until
potatoes start to soften. Add corn and andouille sausage, continue to stir-fry until potatoes are
done and mixture is heated through. Add crumbled bacon strips. Season to taste.

Sausage Recipes - Skillet Vegetables & Smoked Sausage

1 pound smoked sausage (cut in 1/2 lengthwise, and slice)
4 large potatoes (peeled and cubed)
1 large onion (sliced)
2 bell peppers (diced or sliced in strips)
2-3 squash (cubed)
3-4 okra (sliced) optional
1 1/4 cups frozen corn
1 tsp. Turmeric
2 cloves of garlic (minced) or garlic powder
3 tbs. Worcestershire
Chicken broth (as needed)
3 tbs. Butter
Salt & Pepper to taste

In an electric skillet melt the 3 tbs. Of butter. Add above ingredients except for
sausage and chicken broth, sauté and brown. Move sautéed mixture to one end of skillet,
add sausage to other end and brown the sausage. Turn both mixtures separately as
needed. Add chicken broth as needed for moisture. When the sausage has browned, mix
the two sides together. Continue cooking until done.
Serve with your favorite rice.

Beef Recipes - Wendy’s Chili

2 pounds ground beef
1 (29-ounce) can tomato sauce
1 (29-ounce) can kidney beans (with liquid)
1 (29-ounce) can pinto beans (with liquid)
1 medium onion, diced
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork,
crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all
the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15
minutes, for 2 to 3 hours

Cocktail Recipes - Sonic Cherry Limeade

1 cup Sprite
1/4 cup cherry juice (Libby is good)
2-3 lime wedges (each 1/8 lime)

Pour Sprite into a glass over ice.
Add cherry juice. Add 2-3 lime wedges, squeezing slightly
before dropping each one in.

Chicken Recipes - Kentucky Fried Chicken

3 lb. Chicken
3 cups self rising flour
1 Tbs. Paprika
2 envelopes Lipton Tomato Cup-A-Soup powder
2 packages Good Seasons Italian Dressing Mix
1 tsp. Seasoned salt

Combine in plastic bag. Pat mixture on chicken. Spread with melted butter,
and place on greased sheet. Bake 350 degrees for 1 hour

Cocktail Recipes - Papaya and Pineapple Cocktail

2 cups diced ripe papaya
2 cups diced pineapple
6 tablespoons lemon juice
2 tablespoons sugar

Mix ingredient and chill for 1/2 hour before serving.
Serve 6

Low Fat Recipes - Caponata.

1 medium eggplant
1 medium onion
6 garlic cloves
1 can (28 ounces) crushed tomatoes
2/3 cup currants
¼ cup plus 1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
(or 1 teaspoon dried)
½ teaspoon salt
2 teaspoons cider vinegar
½ teaspoon freshly ground black pepper

1. Dice the eggplant into ½-inch cubes. Finely chop the onion and mince the garlic. Combine
them in a large pot with the tomatoes, currants, 1 tablespoon of the basil, oregano, salt, vinegar, and pepper. Simmer uncovered for 2 hours, stirring occasionally to prevent scorching.
2. Serve at room temperature, with the remaining basil sprinkled on top.
PER SERVING: 74 Calories 0.5 Gram Fat 5.2% Calories from Fat

Appetizers - Black Bean Dip

1 can (12 ounces) black beans
1 small onion, cut into chunks
2 garlic cloves, minced
1/3 cup tomato paste
Juice of 1 large lemon
1 teaspoon chili powder
½ teaspoon ground cumin
1/3 cup chopped fresh cilantro

1. Drain the black beans.
2. Place the onion, garlic, tomato paste, lemon juice, chili powder,
cumin, and cilantro in a food processor or blender and process
until fairly smooth. Add the beans and process again until smooth but still slightly chunky.

Appetizers - Italian Yogurt Cheese.

1 cup yogurt cheese (see above)
1 teaspoon vegetable-broth mix
1 teaspoon minced shallot
1 teaspoon minced fresh oregano
½ teaspoon minced fresh thyme
Salt and freshly ground pepper

1.Mix all the ingredients well.
2.Chill, letting the flavors blend for an hour. Serve cold.

Appetizers - Seviche

1 pound sushi-quality scallops
Juice of 5 limes
¼ cup minced Vidalia onion
¼ cup minced fresh cilantro
1 large tomato, chopped

1.Cut the scallops in half, or thirds if they're very large,
and cover with the lime juice and a pinch of cayenne.
Cover and let the scallops marinate in the refrigerator for 4 hours.
2.Toss together the onion, cilantro, tomato, and another pinch of cayenne.
Arrange the salad on a serving plate. Drain the scallops and arrange over the salad.

Appetizers - Artichoke Dip

6 artichoke hearts, canned
2/3 cup nonfat sour cream
1 teaspoon lemon juice
2 teaspoons minced shallot
1 teaspoon minced fresh dill
Salt and freshly ground black pepper

1. Drain the artichoke hearts. Place them in a blender, adding the sour cream, lemon juice,
shallot, dill, and salt and pepper to taste.
2. Blend until smooth, scraping down the sides as necessary.
3. Refrigerate and serve.

Low Fat Recipes - Tomato Cilantro Salsa

½ jalapeño pepper
3 plum tomatoes, diced
1/3 cup diced green pepper
1 scallion, minced
3 tablespoons minced fresh cilantro
2 teaspoons fresh lemon juice
Hot sauce

1.Cut the jalapeño pepper in half and remove all the seeds and the white membrane.
Mince the pepper.
2.In a small bowl combine all the ingredients, adding hot sauce to taste, and mix well.
Serve cold.
PER RECIPE: 103 Calories 1.4 Grams Fat 10.0% Calories from Fat

Low Fat Recipes - Vegetable Yogurt Cheese

2 sun-dried tomatoes
1 cup yogurt cheese (page 8)
1 teaspoon vegetable-broth mix
1 tablespoon minced fresh basil
¼ cup minced fresh parsley
Salt and freshly ground black pepper

1.Pour some boiling water into a cup and add the sun-dried tomatoes. Let them soften for 5 minutes. Drain and finely chop.
2.Combine the tomatoes with the yogurt cheese, broth mix, basil, parsley, and salt and pepper to taste. Let the flavors blend for an hour before serving.
PER SERVING: 107 Calories 0.9 Gram Fat 7.0% Calories from Fat

Low Fat Recipes - Tomatillo Salsa

8 medium tomatillos
1 poblano pepper
¼ cup chopped red onion
¼ teaspoon vegetable-broth mix
¼ cup water
1/8 teaspoon lemon juice
3 tablespoons minced fresh cilantro
4 cups nonfat tortilla chips

1.Preheat the broiler. Have a brown paper bag ready.
2.Place the poblano pepper 6 inches under the broiler
and char it without burning. Rotate the pepper after about
6 minutes and continue to turn and blacken all sides.
Use wooden spoons to turn the pepper, taking great care not to pierce it.
When all sides are done, place the pepper immediately in the brown bag
and let it cool for 10 minutes. The steam released in the bag will
help to loosen the skin.
3.Remove the pepper from the bag and slip off the skin.
Cut off the stem, remove the seeds, and chop the pepper.
4.Slip off the papery husks from the tomatillos and quarter them.
In a medium-size saucepan, combine the tomatillos, pepper, onion, broth mix,
water, and lemon juice. Bring the mixture to a boil and then reduce
the heat and let it simmer for 15 minutes.
5.When the mixture has cooled, blend in the cilantro.
Serve at room temperature or chill and serve cold.
PER RECIPE: 482 Calories 4.6 Grams Fat 8.7% Calories from Fat


1 recipe Wheat Germ and Sunflower Bread, minus toppings
1 can (8 ounces) tomato sauce with mushrooms and onions
1 teaspoon chopped basil leaves
1 teaspoon chopped oregano leaves
l/2 pound pepperoni, diced or sliced
3 tablespoons olive oil
2 1/2 cups freshly shredded Mozzarella cheese
1 1/2 cups freshly grated Romano or Parmesan cheese

Prepare the bread dough. Cover a baking sheet with parchment paper
or generously grease it, or generously grease a 12- to 14-inch pizza
pan. Turn dough out onto prepared pan and spread to make a 10- to
12-inch round. Mix tomato sauce, basil, and oregano. Pour over the
dough. Top with the pepperoni and drizzle with olive oil. Sprinkle
Mozzarella, Romano, or Parmesan over all. Bake in a preheated
425° F. oven for 25 to 30 minutes, or until crust is golden and cheese is
bubbly and slightly browned. Serve hot. Cut into 8 wedges.


1 package active dry yeast
1 cup warm water, W5°F.-115°F.
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt
1 cup unbleached all-purpose flour
1 1/2 cups whole wheat pastry flour
1 egg white mixed with 1
tablespoon water
1 tablespoon plain wheat germ
or wheat germ with
brown sugar and honey
1 tablespoon sunflower seeds,
plain or salted

In bowl, dissolve yeast in warm water; add the sugar, olive oil, and
salt. Let stand 5 minutes until yeast foams. Stir in the flours and beat
50 strokes. Cover a baking sheet with parchment paper or grease it
generously. Turn dough out onto prepared pan and spread to make a
9-inch circle. Moisten hands with water and smooth top of loaf. Let
rise 30 minutes until puffy. Brush top with egg white glaze and sprinkle
with wheat germ and sunflower seeds. Preheat oven to 400° F.
Bake for 20 to 25 minutes, until center springs back when touched
with finger. Cool on rack 10 minutes before cutting. To serve, cut into
wedges and split wedges.


1 recipe Oat-Wheat Treat
1 clove garlic, pressed
1/4 cup olive oil
1 teaspoon salt
1/3 cup grated Romano cheese

Prepare the Oat-Wheat Treat Bread dough. Cover a baking pan with
parchment paper or grease it generously. Spread dough out to make a
12-inch circle. With hands that have been dipped in water, smooth the
top out. Let rise 30 minutes. Combine salt, garlic, and olive oil. Poke
holes with your finger all over the dough and drizzle the seasoned oil
over the bread. Sprinkle with cheese. Preheat oven to 400° F. Bake for
20 to 25 minutes. Serve hot.

Salad Recipes - Greek Salad

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets on top.

Salad Recipes - Beef Fajita Salad

1 (8 ounce) bottle Italian dressing
1 teaspoon cumin
dash hot pepper sauce
1/2 pound beef for fajitas, strips or chuncks
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup red onion, sliced
1/2 cup cheddar cheese, shredded
1 tomato, chopped
6 to 8 cups salad greens
2 cups crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a
small bowl and mix well. Reserve 1/2 cup of the dressing. In a
separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow the
beef to cool. In a medium bowl combine the beef with the corn,
beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
To serve, toss the beef and vegetable mixture with the salad
greens, tomatoes and shredded cheese. Add extra dressing if
necessary and top with the crushed tortilla chips.

Salad Recipes - Ham Salad with Hot Peanut Dressing

3/4 pound boneless ham
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced−sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radiccio or Boston lettuce

Thinly slice ham and heat briefly in microwave or in skillet
over medium heat. Set aside and keep warm. For dressing, combine
vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic
and sugar in a blender or food processor; blend well.
Heat dressing in microwave in glass measuring cup or on stovetop
in a small saucepan. Toss cucumber, red onion, romaine and endive
together. Arrange salads on individual salad plates as follows:
Line plates with radiccio or Boston lettuce, top with tossed
vegetables, arrange ham slices atop and spoon over hot dressing.

Salad Recipes - Lentil Salad

1 cup dried lentils
1 cup diced carrots
1 cup diced red onions
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons lemon juice
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

In a saucepan combine lentils, carrots, onion, garlic, bay leaf,
and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce
heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil,
lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Salad Recipes - Sugar Snap Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite−sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt,
pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold
water and set that aside.
In a large pot, blanch peas in boiling water for about 3 minutes,
until peas are bright green and cooked but still crunchy.
Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a
paper towel. Up to this point, the salad can be made a day in
advance, refrigerated as separate components. Use the lettuce
to line the bottom of a serving dish and add peas, basil, and
parsley to another bowl. Add vinaigrette and toss. Put this
mixture on top of the lettuce and serve immediately.

Salad Recipes - Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil

To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.

Salad Recipes - Rice Salad

3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste

Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange sections.

Salad Recipes - Turkey Macaroni Salad

8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery

Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.

Salad Recipes - Mandarin Orange Salad

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste

Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air−tight container and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.

Salad Recipes - Couscous Salad

1 cup cooked couscous
1 tablespoon butter
1 red onion, chopped
1 red bell pepper, chopped
1/3 cup chopped fresh parsley
1/3 cup raisins
1/3 cup toasted sliced almonds
1/2 cup canned chick peas, rinsed and drained
1/2 cup creamy salad dressing
1/4 cup plain yogurt
1 teaspoon ground cumin
salt and pepper to taste

Place 1 teaspoon butter in a saucepan and melt over medium−low
heat. Add 1/2 cup couscous and stir until coated in butter. Add
1 cup water. Bring to boil, reduce heat to a simmer. Cover and
cook until all water is absorbed. Season with salt and pepper, set aside to cool.
In a salad bowl, combine the couscous, red onion, bell pepper,
parsley, raisins, almonds and chick peas. Stir and mix well.
Whisk together the salad dressing, yogurt, cumin, salt and pepper.
Pour the dressing over salad; stir until well blended, chill and serve.

Salad Recipes - Spicy Fruit Salad

1 − 16 ounce can of peaches
2 − 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root

Drain syrup from the peaches into a small saucepan. Place peaches
in a large bowl. Over medium−high heat, heat syrup, cinnamon, and
ground allspice to boiling. Reduce heat to low; cover and simmer
10 minutes. Set syrup mixture aside to cool while preparing fruit.
Grate peel from 1 orange, set aside. Cut peel from oranges and
grapefruits. To catch juice, hold fruit over bowl with peaches and
cut sections from oranges and grapefruits between membranes; drop
sections into bowl. Cut peel and core from pineapple; cut fruit
into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup
mixture over fruit in bowl. Add grated orange peel; toss. Cover
and refrigerate until ready to serve.
Just before serving, hull strawberries; cut strawberries in half
if large. Cut peel from kiwi. Slice each kiwi lengthwise into
6 wedges. Toss strawberries and kiwi with fruit mixture. Place in
serving bowl and sprinkle with crystallized ginger.

Salad Recipes - Deli Potato Salad

6 to 10 potatoes, boiled, cooled and cut in chunks
3 hard boiled eggs, chopped
1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp. mayonnaise
3 tbsp. red wine vinegar
salt and fresh ground pepper to taste

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry
salami lightly and drain off excess fat, cool. Stir salami,
mayonnaise and seasoning into potato mixture. Chill for 2 hours
before serving. Garnish with slivered red and green sweet peppers.

Salad Recipes - Taco Salad

1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to cool.
Prepare the dressing by whisking the Miracle Whip, ketchup and
taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce,
tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the
crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate.
Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.

Salad Recipes - Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne

Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Salad Recipes - Antipasto Pasta Salad

1 pound shell, elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Italian sharp cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
ground black pepper

Cook the pasta in a large pot of salted boiling water. Drain and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni,
cheese, black olives, red bell pepper, green bell pepper
and tomatoes. Sprinkle on the envelope of powdered dressing,
mix thoroughly and refrigerate salad.
To prepare the dressing, whisk together the olive oil,
balsamic vinegar, oregano, parsley, cheese, salt
and pepper. Just before serving, pour dressing over the salad and mix well.

Vegetable Recipe - Green Bean Casserole with Onion Toppings

2 medium yellow onions, peeled and sliced
in 1⁄8-inch rings
½ cup cornstarch
Canola for frying
Salt and freshly ground pepper to taste
¼ cup sweet rice flour
1¼ cups 1% milk (cow’s, rice, soy, potato, or nut)
1 tablespoon wheat-free tamari soy sauce
1 tablespoon gluten-free Worcestershire sauce,
½ teaspoon onion powder
½ teaspoon celery salt
½ teaspoon salt
¼ teaspoon garlic powder (optional)
¼ teaspoon freshly ground black pepper
1 can (14 to 15 ounces) cut green beans
1 can (7 ounces) sliced mushrooms, drained

1. Make the onion topping: Dust the onions with
cornstarch or place both in paper bag and shake thoroughly.
2 Heat 1-inch of canola oil in a heavy skillet over
medium heat. Fry a few onion rings at a time until
golden brown and drain on paper towels. Sprinkle
with salt and pepper immediately

Vegetable Recipes - Potato Gratin

3 medium russet potatoes, peeled and thinly sliced
2 teaspoon chopped fresh thyme or 1 teaspoon dried
¼ teaspoon white pepper
¼ teaspoon garlic salt
3 tablespoons grated Parmesan cheese or soy alternative
1 tablespoon sweet rice flour
1 cup gluten-free bread crumbs, homemade Plain Bread Crumbs
2 tablespoons unsalted butter or buttery spread,
such as Earth Balance, chopped into pieces, or canola oil
¾ cup 1% milk (cow’s, rice, soy, potato, or nut)

1. Place a rack in the middle of the oven. Preheat
the oven to 375°F. Generously grease a 1-quart baking dish.
2. Layer half of the potatoes in the baking dish.
Sprinkle the potatoes with half of the Parmesan
cheese, half of the sweet rice flour, and half of
the bread crumbs. Layer the remaining half of the
potatoes on top and sprinkle with the remaining
cheese, flour, and crumbs. Dot with pieces of
butter. Pour the milk over the top. Cover with an ovenproof lid or foil.
3. Bake 40 minutes. Remove the cover and
bake another 15 minutes or until the potatoes
are tender and the top is golden brown. Serve immediately.

Crockpot Recipes - Crockpot Corn

1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with vegetable
spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and
pepper. Cook in crockpot for two hours on low.

Crockpot Recipes - Savory Swiss Steak

1−1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion, finely chopped
2 Carrots, peeled and grated
2 Stalks celery, finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar

Cut steak into 6 serving−size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat.
Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce
spooned over. Sprinkle with parsley.

Crockpot Recipes - Corned Beef And Cabbage

2 medium Onions, sliced
2 1/2 pounds Corned beef brisket
1 cup Apple juice
1/4 cup Brown sugar, packed
2 teaspoons Orange peel, finely shredded
2 teaspoons Prepared mustard
6 Whole cloves
6 Cabbage wedges

Place onions in crockpot. Trim away any fat that might be present on the
brisket. If needed, cut brisket to fit into crockpot; place on top of
onions. In a bowl, combine apple juice, sugar, orange peel, mustard, and
cloves; pour over brisket. Place cabbage on top of brisket. Cover; cook on
low setting for 10 to 12 hours or high setting for 5 − 6 hours.

Crockpot Recipes - Chinese Country Ribs

2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice

In a 3−1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five−spice powder, onion, ginger and garlic. Position a broiler rack 6
inches from the saurce of the heat and preheat the broiler. Broil the ribs,
turning once, until browned. About 10 minutes. Transfer the ribs to the slow
cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs
are tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover with
aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a
medium saucepan bring the sauce to a simmer over a medium heat. Cook until
reduced to about 1 cup. (6−8 minutes) Stir in the cornstarch mixture and
cook just until thickened. Pour the sauce over ribs and serve immeadiately
with hot cooked rice.

Chicken Recipes - Chicken Livers

1 pound Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4−ounce (drained)
1/4 cup White wine −− dry or sauterne

Cut chicken livers into bite−size pieces; toss in flour, salt and pepper.
Fry bacon pieces in large skillet; remove when brown. Add flour−coated
chicken livers and green onion to bacon grease in skillet; saute until lightly
browned. Pour chicken bouillon into skiIlet and stir into drippings. Pour
all into crockpot. Add browned bacon bits and all remaining ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered

Crockpot Recipes - Beef Bourguinon

4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour

Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight
in the fridge. In large pan, cook bacon until soft. Add garlic and onion
sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain
beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour reserved
marinade over all. Cook on LOW 8−9 hrs.

Beef Recipes - French Onion Beef

1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese

Cut beef into 6 serving−size pieces. Layer half of the beef, mushrooms and
onion in 3 1/2 to 4−quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or
until beef is tender and no longer pink. Before serving, toss stuffing mix
and contents of seasoning packet with melted margarine and 1/2 cup liquid
from pot. Place stuffing on top of contents in slow cooker; cover. Increase
heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle
with cheese; cover. Cook until cheese is melted.

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