Fuzzy Grape Apple

1 part peach nectar
3 parts citrus water or club soda
3 parts white grape juice
3 parts apple juice

Mix and serve cold.

Tataki Tilapia

1-2 frozen tilapia fillet
Tataki sauce
black pepper to taste
cayenne pepper to taste

Thaw the tilapia fillet (if it individually raped fill the bag with hot water).  In a microwave safe bowl add the tilapia, tataki sauce to half cover, black and cayenne pepper to taste.  Cover the bowl with a plate and microwave 2.5 to 4 minutes depending on size of the fillet and microwave (the fish should flak with a fork when cooked). Serve on a bed of rice rooster rice.

Rooster Rice

From my good friend Tom Loegel

3/4 Cup rice
3/4-1.25 Cup water
1 - 2 modest squats Huy Fong Sriracha (aka rooster sauce).
1 egg (optional)

Combine rice, water and rooster sauce in pot or rice cooker, give a quick mix.  Add egg, don't mix!  Cook rice as usual.

Lentil Dogs

1 onion,  chopped  
olive oil
3 lb lentils
1 cauliflower, diced
2 tsp. ground cardamom
2 tsp. ground ginger
4 tsp. black pepper
4 tbsp. cumin seed
4 tbsp. dry cilantro leaf 
1/4 tsp. nutmeg, ground
1/4 tsp. cloves, ground
1/2 tsp. salt
4 1/2 cups water
mayonnaise (omit if vegan)
hot dog buns (very fresh or toasted)


Start by making Lentil Marsala, best the night before.  In a very large pot saute the onion then add every thing except the mayonnaise and buns. Simmer for 45 minutes string often.  Take off the heat a chill.


Brush hot dog buns with mayonnaise to taste, and add lentils.

Tilapia and Rice

 From my good friend Kyle Riley

1-2 frozen tilapia fillet
soy sauce
black pepper to taste
cayenne pepper to taste
1 C rice

Thaw the tilapia fillet (if it individually raped fill the bag with hot water).  Start cooking the rice.  In a microwave safe bowl add the tilapia, soy sauce to half cover, black and cayenne pepper to taste.  Cover the bowl with a plate and microwave 2.5 to 4 minutes depending on size of the fillet and microwave (the fish should flak with a fork when cooked).  Remove the fish and set aside.  Add the rice to the soy sauce, mix and serve with the fish.

Buffalo Chicken Dip

Addapted form my good find Michael Fay

1 large can chicken
1 8oz bag of shredded cheddar cheese
1 block low fat cream cheese
1 12ox bottle Franks Red Hot (cayenne hot sauce)
Ranch dressing to taste
BBQ sauce to taste

Combine everything in a crock pot and melt.  It will talk several hours to melt and you will need to stir often.  Serve hot with chips or celery.

Pineapple Sticks

From my Grate Aunt Pearl

2 C sugar
1 C crushed pineapple (drained)
4 eggs separated
1 tsp baking powder
1/2 C chopped pecans
2 1/4 C flour
1/4 tsp salt
1 tsp vanilla

Combine: sugar, pineapple & beaten yolks. Add nuts & vanilla, stir well. Sift dry ingredients & add to the above & mix well. Fold in stiffly beaten egg whites. Pour into greased 9x13 pan. Bake 350 degrees for 25-30 minutes.
Cut into bars, roll in powdered sugar

Strawberry Angel Cake

1 large angel food cake (store bought works well)
1 large package strawberry Jello
2 1/2 C hot water
2 small boxes frozen strawberries
1 large container Cool Whip

Break the cake into pieces & set aside
Dissolve the Jello in the hot water, stir 2 minutes, add the frozen strawberries. Stir until dissolved. Fold in 1 pint of the Cool Whip. (about 1/2 or so)

Place a 3rd of the cake pieces in an angel food cake pan, pour some of the strawberry mixture over the cake. Continue to make layers the same. Cake then berry mixture until all has been used. Should end with the berry mixture. Place in refrigerater overnight. Remove from the pan (turn upside down on a large plate) Cover with the remaining Cool Whip. Refrigerate until ready to serve.

Mommy's Cheese Cake

From my Aunt Wilma and my cousin Christie Tatlock

1 box graham cracker crumbs
1 stick butter or margarine
Melt butter & mix with graham cracker crumbs. Put 1/2 the crumbs in the bottom of pan & pat firmly.
Save remaining 1/2 to be used as topping.

1 box large Lime Jello
1 C boiling water
Mix together & set aside to cool

1 8 oz. package of cream cheese
1 C sugar
1 tsp vanilla
Beat the cream cheese, add sugar & cream together, add vanilla. Then slowly stir in the Jello mixture & set aside.

1 can very chilled Milnot Cream (this is a brand) (have a very large bowl)

Whip Milnot till stiff & will stand in peaks. Slowly blend in Jello & cream cheese mixture. Then pour over graham cracker crumb crust, top with remaining crumbs. Chill till set

Pumpkin Spice Bars

4 eggs
2 C sugar
1 can (15 oz) pumpkin
1 C oil
2 C all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 C dried cranberries or ( I use raisins)

In a mixing bowl, beat eggs, sugar, pumpkin & oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger, & cloves; add to pumpkin mixture just until combined. Stir in raisins. Pour into a greased l5 x 10 x 1 inch Gelly roll pan). Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting.

Pumpkin Cake

4 eggs
1 Coil
2 tsp baking soda
1/2 tsp salt
1C chopped walnuts
2 C sugar
2 C All purpose flour
2 tsp cinnamon
2 C canned pumpkin

Beat eggs & sugar together. Add oil. Sift dry ingredients together & add, mix well Add pumpkin, mix well then add nuts. Pour into a well greased tube (angel food) cake pan. Bake at 350 degrees for 55 minutes. Let stand 10 minutes & turn out onto a plate.

Frost with cream cheese frosting

Rhubarb Cake

From my Grandma Trombley

Cream together:
1/2 C brown sugar (packed)
1 C white sugar
1/2 C shortening

ADD: 2 eggs mix well
1 C water
1 tsp vanilla

Sift together & add the following to the above
1 tsp baking powder
1 tsp salt
2 C all purpose flour

Add 1 1/2 C finely chopped fresh rhubarb
Pour into a 9x13 cake pan, top with the following mixture
1/2 C brown sugar (packed)
1 1/2 tsp cinnamon
1/4-1/2 C chopped walnuts

Bake 40 minutes at 350 degrees

Zucckini Cake

3 C shredded zucchini
3 C sugar
1 C chopped walnuts
1 tsp baking soda
1/2 tsp salt
1 1/2 Coil
4 eggs
3 C all purpose flour
1 1/2 tsp cinnamon

Mix zucchini, sugar & eggs; add oil. Blend in dry ingredients; add nuts (can use raisins instead) Pour into a greased angel food cake pan. Bake 1 1/2 hours at 300 degrees Can sprinkle powdered sugar over top when completely cool or frost with cream cheese frosting.

German Chocolate Cake

From my Aunt Mary Bell

1 package German Sweet chocolate
1/2 C boiling water
1 C butter
4 egg yolks unbeaten
1/2 tsp water
4 egg whites
1 tsp baking soda
1 C buttermilk
2 C sugar
1 tsp vanilla
2 1/2 C all purpose flour

Melt chocolate in the boiling water & let cool. Cream butter & sugar till light & fluffy.
Add yolks & beat well. Add chocolate & vanilla, mix well. Sift flour, salt & soda, add to mixture then the buttermilk. Beat until smooth. Beat egg whites till stiff & fold into batter. Bake at 350 degrees 35 minutes
Frost with German chocolate frosting

Carrot Cake

2 C sugar
1 1/2 Coil
4 eggs beaten slightly
2 tsp vanilla
2 2/3 C all purpose flour
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
3 C grated carrots
1 small can crushed pineapple with juice
1 C chopped walnuts

Cream oil & sugar. Add eggs, vanilla & dry ingredients. Blend in carrots & pineapple & 1 C nuts.
Grease 9x13 cake pan well.
Bake at 350 degrees for 45-60 minutes
Frost with Carrot cake frosting or cream cheese frosting.

Grame Cracker Cake

From my Grandma Trombley.

This is the traditional Trombley birthday cake.

1 C all purpose flour
1 C plus 2 Tbsp sugar
3/4 tsp salt
2 C graham cracker crumbs (about 14 crackers)
3 1/2 tsp baking powder
3/4 C Crisco
1 C plus 2 Tbsp water
1 1/2 tsp vanilla
3 eggs

Sift together flour, sugar, salt & baking powder. Add crumbs, Crisco, water & vanilla. Beat on low until crumbs are all moistened. Then medium speed for 2 minutes. Add eggs & beat 1 more minute. Grease & flour 2 9 inch round pans or 1 9x 13 or can be made in to cupcakes.

Bake at 350 for 25-30 minutes

White Cake

From my Grandma Trombley

Cream together
1 C oil
2 C sugar
Add 4 eggs
Sift together the following:
4 C all purpose flour
1 1/4 tsp salt
5 tsp baking powder
1 1/2 C water
2 tsp vanilla

Add the dry ingredients alternating with the water/vanilla mixture, mix well. Grease & flour EITHER 3 8 inch pans plus 1 5 inch, or 1 9x13 plus 8x8, or 2 9 1/2 inch round plus 6 large cup cakes.

Bake at 350 degrees for 35 minutes. Frost or leave plain.

Lemon Cream Desset Cake

Heat oven to 350 degrees Grease & flour 2 9 in or 8 in cake pans.

1 pkg Pillsbury Plus White cake mix
1 C water
1/3 Coil
3 eggs, separated
1/3 C flaked coconut
2 tbsp lemon peel
3 tbsp lemon juice

In large bowl blend cake mix, water, oil, & egg whites at low speed until moistened. Beat 2 minutes at high speed; fold in coconut & 2 tbsp lemon peel. Remove 2 C of the prepared batter.
In small bowl, beat egg yolks 2 minutes at high speed. Add 2 C reserved batter & lemon juice; mix well. Layer batters alternately into prepared pans, beginning & ending with white batter; swirl lightly to marble. Bake 9 in layers 20-30 min; 8 in layers 25-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pans. Cool completely.

FROSTING:
1 C powdered sugar
8 oz pkg. cream cheese, softened.
8 oz carton (3 1/2 C) frozen whipped topping, thawed.
3 1/2 oz pkg instant lemon pudding
1 C milk
1 tbsp lemon peel

In large bowl blend powdered sugar & cream cheese until smooth; fold in whipped topping.
In small bowl mix pudding & milk 2 minutes at low speed; stir in 1 tbsp lemon peel. Fold pudding into cheese mixture. Fill & frost cake, using 1 C filling. Refrigerate at least 3 hours or until served.

Store in refrigerator 16 servings

Country Chocolate Cake

1 C sugar
1 1/2 C all purpose flour
dash of salt
5 Tbsp cocoa
1 tsp baking soda
1 Tbsp white vinegar
1/4 tsp red food coloring
1/4 Coil
1 C cold water
1 1/2 tsp vanilla

In a large bowl combine all the ingredients, mixing until smooth. Pour the batter into an ungreased 8 inch pan.

Bake in a 350 degree oven for 35 minutes.

Frost with powdered sugar and I like to serve with fresh fruit such as raspberries or pineapple.

Black Midnight Cake

2 1/4 C all purpose flour or cake flour
1 2/3 C sugar
2/3 C cocoa
1 1/4 tsp soda
1 tsp salt
1/4 tsp baking powder
1 1/4 C water
3/4 C shortening (Crisco)
2 eggs
1 tsp vanilla

Heat oven to 350 degrees. Grease & flour baking pan, 13x9x2 inches or 29 inch or 3 8 inch round layer pans.

Measure all ingredients into large mixer bowl. Blend ~ minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan. Bake oblong about 45 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool

Spiced Pecans

Beat 1 egg white & 1 tsp water until frothy.
Coat 1 lb pecans in the egg mixture

Mix 1/2 C sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves.

Put dry mixture in paper bag, add a few of the egg coated nuts at a time & shake. Place nuts on buttered cookie sheet (single layer). Bake at 225 degrees 1 hr turn every 15 min.

Peanut Butter Fudge

1 lb white almond bark coating (confectionery coating)
1 C creamy peanut butter
1 C coarsely chopped walnuts

Melt bark as directed on package. Stir in the peanut butter, when smooth add the nuts. Pour into a Pam sprayed 8 inch square pan. Chill until firm. Cut into squares. Can line pan with foil instead then lift out onto cutting board for easier cutting. Spray the foil lightly.

Cranberry Macadamia Bark

1 lb. white almond bark coating
1 3 1/2 oz jar macadamia nuts or I like 1 lb. toasted almonds instead. (to toast, spread unsalted nuts on cookie sheet, bake at 375 degrees for 10 minutes)
1/2 C dried cranberries

Melt coating in microwave as directed on package. Add nuts & cranberries; mix well. Spread onto a foil-lined baking sheet. Cool. Break into pieces.

Jean's Butterscotch Haystacks

1 package 11 oz butterscotch chips
9 oz chow mein noodles

Melt chips as directed on package. Add noodles, mix until well coated. Drop by spoon full on wax paper. Let set a few minutes until dry.

Rice Krispies Treats

1/4 C margarine or butter
1 package (10oz, about 40 regular marshmallows or 4 C miniature marshmallows
6 C rice Krispies cereal (doesn't have to be brand name)

Microwave margarine & marshmallows on full power in large glass mixing bowl for 2 minutes. Stir to combine. Microwave on full power 1 1/2 to 2 minutes longer. Stir until smooth. Add cereal; stir until well coated. Put into a 13x9 inch pan which has been buttered or sprayed with Pam. Spray a little Pam on wax paper & press down to evenly fill the pan. Let set short time before cutting.

Chocolate Fudge

From my cousins Darlene & Terri Bell

2 C sugar
2 Tbsp butter
1 C canned milk
1 C small marshmallows
1 C chocolate chips
1 tsp vanilla
3/4 C chopped nuts

Combine butter & milk in electric skillet. Bring to boil & boil 5 minutes, stir constantly. Turn off heat and add marshmallows, chips, nuts & vanilla. Stir till melted, mix well. Pour into buttered pan. Cool, cut.

Peanut Butter Fudge

From my cousins Darlene & Terri Bell

2 C sugar
2 Tbsp butter
1 C canned milk
1 C small marshmallows
1 12 oz jar creamy peanut butter or 1 1/3 C chunky style
1 tsp vanilla

Combine sugar, butter & canned milk in electric skillet. Cook at 280 degrees or more. Bring to boil & let boil 5 minutes. Stirring constantly. Turn off. Add marshmallows, peanut butter & vanilla. Stir till melted & well mixed. Pour in buttered pan or dish. Cool before cutting.

Cherry Delight

From my cousins Darlene & Terri Bell

1 C crushed graham crackers
3 Tbsp powdered sugar
1/4 C (1/2 stick) melted butter or margarine
mixed together to make crust. Press into 13x9 inch pan.

1 8 oz package cream cheese
1 C powder sugar
3 Tbsp milk
1 large can cherry pie filling
Cool whip or whipped cream

Mix thoroughly cream cheese, powder sugar, 3 Tbsp milk. Spread on graham cracker crust. Spread cherry pie filling. Spread whipped creams over cherries. Refrigerate till completely chilled. Strawberries or blackberries may be used in place of the cherries.

1 Bowl Banana Cake

From my Grate aunt Pearl and my Aunt Connie Goshka

2 1/2 C flour
1 2/3 C sugar
1 1/4 tsp baking powder
1 1/4 tsp salt
2/3 C margarine
1 C mashed banana (ripe bananas give more flavor)
3/4 C buttermilk
2 eggs
1 tsp vanilla ( I don't see any difference in flavor of pure vanilla extract & imitation except the price)

Sift all dry ingredients in large bowl. Add margarine, bananas, & half of the buttermilk. Beat for 2 minutes, then add eggs, vanilla & other half of buttermilk. Beat 2 more minutes. Pour into 10x15 inch pan & bake at 350 degrees for 45 minutes. Will make 2 1/2 dozen cupcakes. Bake at same temperature for 25 minutes.

Grandma Sarah's Molasses Cake

From my Grate grandma Sarah Trombley and my Aunt Connie Goshka

Cream together:
1/2 C shortening
1/2 C sugar
Add 1 egg

Sift together
2 1/2 C sifted all purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp ginger
1/2 tsp ground cloves

Combine these two & add with the flour
1 C molasses
1 C hot water

Pour into bunt pan. Bake at 350 degrees for approx 35 minutes.

Coconut Balls

1 C butter or margarine softened
1/4 C sifted powdered sugar
2 tsp vanilla
1 Tbsp water
2 C sifted flour
1 C chopped pecans
18 oz (3 C) shredded coconut, cut fine. Assorted food colorings.

Thoroughly cream butter, sugar, vanilla. Stir in water. Add flour & mix well. Stir in nuts. Roll in 1 inch balls. Bake on ungreased cookie sheets at 300 degrees for 20 minutes or until delicately browned. Cool thoroughly before removing from pan. Dip in frosting & roll in tinted coconut (pink, yellow, green) To tint coconut: place coconut in a jar, add a few drops of food coloring, cover, shake until color uniform.

Frosting:
4 C sifted powdered sugar
1/2C milk
Gradually add milk to sugar. Blending until smooth

Christmas Balls

1 C light brown sugar
1 C butter
3 eggs, well beaten
3 C flour
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2tsp nutmeg
1/2lb raisins
2 C candied fruit mix (crystallized)
7 C chopped walnuts

Cream butter & sugar. Add eggs. Sift flour, soda & spices together. Add to the first mixture. Add nuts & fruits. Roll in hand into balls & bake at 300 degrees for 15 minutes.

Marble Squares

1 C plus 2 Tbsp flour
1/2 tsp soda
1/2 tsp salt
1/2 C soft butter
6 Tbsp brown sugar
6 Tbsp white sugar
1/2 tsp vanilla
1/4 tsp water
1 egg 1/2 C chopped walnuts
12 oz chocolate morsels (2 C)

Sift together the flour, soda & salt. Blend together the butter, sugar, vanilla & water, then beat in the egg. Mix it with the sifted flour mixture, & add the nuts. Spread the dough in a greased 13x9 inch pan. Sprinkle the chocolate morsels over the dough & place it in the oven for 1 minute (maybe 1 1/2-2) Run a knife through the dough to marbleize it. Bake it at 375 degrees for 12-14 minutes, then allow it to cool before cutting into squares.

Snickerdoodles

2 3/4 C sifted flour
3 tsp baking powder
1/2 tsp salt
1 C soft butter
1 1/2 C sugar
2 eggs
4 Tbsp sugar
4 tsp cinnamon.

Mix & sift flour, baking powder & salt. Cream butter, add 1l1zC sugar gradually & cream until fluffy, add beaten eggs & mix. Add sifted dry ingredients gradually & mix. Chill in refrigerator. Mold dough into small balls, using 1 Tbsp dough for each ball, & roll in mixture of remaining sugar & cinnamon. Bake about 2 inch apart on ungreased baking sheets in a preheated 400 degree oven about 10 minutes.

Chocolate Chip Oatmeal Cookies

1 1/2 C sifted flour
1 tsp soda
1 tsp salt
1 C shortening
3/4 C white sugar
3/4 C brown sugar (packed)
2 eggs unbeaten
1 tsp hot water
1 C chopped walnuts
1 package (2C) semi sweet chocolate chips
2 C oatmeal (I use old fashioned)
1 tsp vanilla

Sift flour, measure, add soda & salt & sift. Cream fat until fluffy. Add sugars, cream well. Beat in eggs add hot water, add sifted ingredients. Add nuts, chocolate chips & oatmeal. Mix well. Add vanilla. Drop by spoonfuls on greased cookie sheet. Bake at 350 degrees 12-20 minutes.

Pat Boone Cowboy Cookies

From my cousins Darlene & Terri Bell

1 C shortening
1 C sugar
1 C brown sugar
1 tsp soda
1 1/2 C flour
1 tsp salt
2 eggs
1 1/2 tsp vanilla 2 C quick oats
1 C chopped pecans
1 6 oz package semi sweet chocolate bits

Cream shortening & both sugars till light, add eggs (one at a time) & vanilla, beat till well blended. Sift (in another bowl) soda, flour & salt together, gradually add to creamed mixture. Add in oats, pecans & chocolate bits, blending well. Drop by spoonfuls on well greased cookie sheets. Bake at 350 degrees for 10 minutes or until brown.

Cherry Twinkles

1/2 C shortening
1/4 C sugar
1 beaten egg yolk
1 Tbsp grated orange peel
1 tsp lemon peel
1 tsp lemon juice
1 C cake flour
1/8 tsp salt
1 slightly beaten egg white
1/2 C finely chopped nut meats (I use pecans usually)
9 candied cherries, cut in half (I use green & red ones)

Thoroughly cream shortening & sugar, add egg yolk, orange & lemon peels, and lemon juice. Mix well. Stir in flour & salt. Chill until finn. Mold into small balls about 1/2 inch in diameter, dip in beaten white, roll in chopped nut meats. Place on greased cookie sheet, press half a cherry in the center of each. Bake at 325 degrees 20-25 minutes.

Williamsburge Butter Frosting

For oblong cake or 29 inch layers
1/3 C soft butter or margarine
3 C powdered sugar
3-4 Tbsp orange juice
2 tsp grated orange peel

For 3 8 inch layers:
1/2 C soft butter or margarine
4 1/2 C powdered sugar
4-5 Tbsp orange juice
1 Tbsp grated orange peel.

Blend butter & sugar. Stir in OJ & orange peel; beat until smooth.

Williamsburg Orange Cake

2 3/4 C cake flour or 2 1/2 C all purpose flour
1 1/2 C sugar
1 1/2 tsp soda
1/4 tsp salt
1 1/2 C buttermilk
1/2 C butter or margarine, softened
1/4 C shortening
3 eggs (1/2 to 2/3 C)
1 1/2 tsp vanilla
1 C golden raisins cut up
1/2 C finely chopped nuts
1 Tbsp grated orange peel

Heat oven to 350 degrees Grease & flour baking pan, 13x9x2 inches or 29 inch or 3 8 inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan (s).

Bake oblong 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool; Frost cake with Williamsburg Butter Frosting

Angel Food Cake

1 C cake flour
1 1/2 C powdered sugar
12 egg whites (1 1/2 C)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 C sugar
1 1/2 tsp vanilla
1/2 tsp almond extract

Heat oven to 375 degrees. Make sure you use a very clean bowl, utensils & tube pan. Any oil will keep the cake from raising properly. Stir together flour & first amount of sugar;(powdered sugar) set aside.

In large mixer bowl, beat egg whites, cream of tartar & salt until foamy. Add 2nd amount of sugar, 2 Tbsp at a time (or pour from the cup very slowly), beating on high speed until meringue holds stiff peaks. Gently fold in flavorings.( set mixer on lowest speed for folding) Sprinkle flour-sugar mixture, 1/4 C at a time over meringue, folding in gently just until flour-sugar mixture disappears. Push batter into ungreased tube pan. 10x4 inches. Gently cut through batter. (use a table knife to go through the mixture a few times, helps get rid of air bubbles.)

Bake 30-35 minutes or until top springs back when touched lightly with finger.( will depend a lot on the oven, right now I bake for 28 minutes. I don't want the top burnt or actually what will be the bottom, it won't be seen, but will be able to taste it) Turn pan upside down on glass pop bottle or funnel: ( I just turn it on a cooling rack if the top isn't too high & I would squash it) Leave it this way until completely cool. To get it out, take the table knife & run it round the side of the pan, put a plate over the cake & with one quick motion, turn it over & the cake will come out. The tube part of the pan will still be in the cake, again using the table knife, run it around the bottom (wide part) turning the cake as you go, do quickly so it doesn't break apart on you. Once the flat part is separated from the cake, the tube piece lets go.

This cake sounds more complicated than it really is. Again it just takes practice. I think I told you about my first experience with angel food cakes. I started out using a boxed mix & worked my way up to this recipe, anyway, I don't know what I did wrong, but that cake came out about an inch high & was like rubber. A big wheel.

VARIATIONS
Cherry Angel Food Before pushing the batter into the pan, fold in 1/2 C maraschino cherries, well drained. ( I usually blot them on a paper towel) (Mountain frosting with cherry juice is pretty. Put a few pieces of the cherries on top.

Coconut angel food; before pushing batter into pan, fold in 1 C shredded coconut, 1/2 at a time. The white mountain frosting would be good & sprinkle with a little of the coconut.

Server with or without frosting.
I like to server with peanut butter.

Vanilla Butter Frosting

1/3 C soft butter or margarine
3 C powdered sugar
1 1/2 tsp vanilla
About 2 Tbsp milk(water)

Blend butter & sugar. Stir in vanilla & milk; beat until frosting is smooth & of spreading consistency. (add the water 1 Tbsp at a time to get the consistency you want)

VARIATIONS
Peanut Butter Frosting: Substitute peanut butter for the butter; increase milk to 1/4 to 1/3 C

White Mountain Frosting

1/2 C sugar
1/4 C light com syrup
2 Tbsp water
2 egg whites (1/4 C)
1 tsp vanilla

Combine sugar, com syrup & water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover & boil rapidly, without stirring to 242 degrees on candy thermometer ( or until small amount of mixture dropped into very cold water forms a firm ball).

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form; add vanilla during last minute of beating.

Variations:
Pink Mountain Frosting: Substitute maraschino cherry juice for the water.
Satiny Beige Frosting: Substitute brown sugar (packed) for the white (granulated sugar) & decrease vanilla to 1/2 tsp.
Very easy to make, sounds more difficult. Just takes a little practice.

Creamy Glaze

1/3 C butter or margarine
2 C powdered sugar (confectioners sugar same thing)
1 1/2 tsp vanilla
2 to 4 Tbsp hot water

Melt butter in saucepan. Blend in sugar & vanilla. Stir in water. 1 Tbsp at a time, until glaze is of proper consistency.

VARIATIONS
Orange or lemon Add Y:z tsp grated orange or lemon peel to melted butter & substitute orange or lemon juice for the vanilla & water.

Chocolate glaze: Stir in 2 oz melted unsweetened chocolate (cool) with the sugar.

Cream Cheese Frosting

1 3 oz package cream cheese, softened
1 Tbsp milk
1 tsp vanilla
dash salt
2 1/2 C powdered sugar

Blend cheese, milk, vanilla & salt. Gradually add sugar, beating until frosting is smooth & of spreading consistency. If necessary, stir in additional milk. 1 tsp at a time.

Choocolte Butter Frosting

1/3 C soft butter or margarine
2 oz melted unsweetened chocolate (cool)
2 C powdered sugar
1 1/2 tsp vanilla
About 2 Tbsp milk (water)

Mix thoroughly butter & cooled chocolate. Blend in sugar. Stir in vanilla & milk; beat until frosting is smooth & of spreading consistency.

VARIATIONS
Chocolate-nut Stir in 1f4 C finely chopped nuts.
Chocolate Spice Blend in 1/2 tsp cinnamon & 1/4 tsp nutmeg with the sugar.
Cocoa Butter Substitute 1/3 C cocoa for the chocolate (this is what I usually do)

Lemon Pudding Cake

2 eggs, separated
1 tsp grated lemon peel
1/4 C lemon juice
2/3 C milk
1 C sugar
l/4 C all purpose flour
l/4 tsp salt

Heat oven to 350 degrees
Beat egg whites until stiff peaks form: set aside. Beat egg yolks. Blend in lemon peel, juice & milk. Add sugar, flour & salt; beat until smooth. Fold into whites. Pour into ungreased 1 qt. casserole dish. Place dish in a pan of very hot water (1 inch deep)

Bake 45-50 Serve warm or cool with whipped cream. While baking will form a tart lemon sauce. (very good) Serves about 4

Cake

From my Grandma Trombley

Sift together into mixing bowl:
2 l/4 C flour
3 1/2 tps baking powder
I tsp salt
1 1/2 C sugar

Add: 1/2 C shortening (Crisco)
1 C milk
1 tsp vanilla
2 eggs

Beat vigorously for about 2-3 minutes. Pour into 2 round waxed paper lined 8 inch pans or 1 9x 13 inch pan. Bake at 350 degrees for about 30 to 35 minutes.

Delluxe Sugar Cookies

1 C butter or margarine, softened
1 1/2 C powdered sugar
1 egg
1/2 tsp almond extract
2 1/2 C all purpose flour
1 tsp soda
1 tsp cream of tartar
granulated sugar ( plain or colored)

Mix thoroughly butter, powdered sugar, egg, vanilla & almond extract. Blend in flour, soda & cream of tartar. Cover; chill 2-3 hours (Can make a day or so ahead of time) Heat oven to 375 degrees. Divide dough in half. Roll each half 3/16 inch thick on lightly floured board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge. I always put the half I'm not working with back in the frig while I'm working with the other because it's easier to work with when cold. The butter in it makes it fall apart on you.

I've found cookie cutters made with metal & are in the outline of the shape easier to work with than a plastic cutter that is solid. I always have trouble getting the dough out of the solid cutters & my cookie looks ragged. Also dip the cutter in a small pile of flour between cookies, the dough will fall out of the cutter easier & will look better. Also drop it from the cutter to the baking sheet, don't handle it. You can frost the cookie instead of putting sugar on it if you like. Cool completely 1st.

Mexican Wedding Cakes aka Russian teacakes

1 C butter or margarine, softened
1/2 C powdered sugar
1 tsp vanilla
2 1/4 C flour
1/4 tsp salt
3/4 C finely chopped pecans

Heat oven to 400 degrees. Mix thoroughly butter, sugar & vanilla. Work in flour, salt & nuts until dough holds together. Shape dough into 1 inch balls. Place on ungreased baking sheet.

Bake 10-12 minutes or unti set but not brown. While warm, roll in powdered sugar (it will melt onto the ball). Cool. Roll in powdered sugar again. The moisture will hold the new layer of sugar.

Carolyn's Texas Microwave Pralines

1 box (16 oz) brown sugar (dark or light)
1 carton (80z) whipping (or heavy) cream
1 stick butter, softened
1-2 C whole pecans or more. I usually use at least 3.

In a large microwave safe bowl, mix together the sugar with the unwhipped heavy cream until there are no big lumps.

Put in the microwave, uncovered, on high for 11-14 minutes (14 best). Carefully remove hot bowl, stir in butter & 1-2 C pecans (or more). Let it sit for a minute or so to thicken a little; then drop by Tbsp onto foil or waxed paper. Let cool

Peanut Brittle

1 1/2 tsp soda
1 tsp water
1 tsp vanilla
1 1/2 C sugar
1 C water
1 C light com syrup
3 Tbsp butter or margarine
1 pound shelled unroasted peanuts.

Butter 2 baking sheets, each 15 1/2x12 inches; keep warm. Combine soda, 1 tsp water & the vanilla; set aside.

Combine sugar, 1 C water & the com syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball which flattens when removed from water.

Stir in butter & peanuts. Cook, stirring constantly, to 300 degrees or until small amount of mixture dropped into very cold water separates into threads which are hard & brittle. Watch carefully so mixture does not bum. Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet & quickly spread evenly about lf4 inch thick. Cool; break candy into pieces.

Poppy Seed Lemon Cake

1 18 1/4 oz package lemon cake mix (I use Duncan Hines)
1 3 3/4 oz lemon instant pudding mix (sugar free when I can find it)
4 eggs
1 C hot water
1/2 Coil
1/4 C poppy seeds (small jar)

Grease a tube pan or can use a 9x13 if need to (I like the looks of the tube) In large mixing bowl combine the cake mix, pudding mix, eggs, water, oil, & poppy seeds. Beat 4 minutes at medium speed with an electric mixer. Pour the batter into the prepared pan & bake in a 350 degree oven for 45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool most of the way while in the pan. I put a plate over the top & flip it upside down, with table knife loosen the bottom, put another plate on top & flip again so the top is right side up. When completely cool sprinkle with powdered sugar. Could use a bunt pan & it would look nice, but no flipping.

Rice Pudding

1 C cooked rice (good recipe for left over rice)
3 eggs slightly beaten
1/2 C sugar
2 tsp vanilla
1/4 tsp salt
2 1/2 C milk, scalded (hot, not boiling but hotter than warm)
1/2 C raisins
Cinnamon

Heat oven to 350 degrees.

Blend eggs, sugar, vanilla & salt. Gradually stir in milk. (too fast & you cook the eggs) Mix in the rice & raisins. Pour into ungreased 1 1/2 qt casserole; sprinkle rice mixture with cinnamon. Place casserole in square pan 9x9x2 inch; pour very hot water (1 1/4 inches deep) into pan.

Bake uncovered about 70 minutes or until knife inserted halfway between center & edge comes out clean. Remove casserole from water. Serve warm or cold. Egg mixture has formed a nice custard on top.

Fresh Blueberry Cobbler

1/2 C sugar
1 Tbsp cornstarch
4 C fresh blueberries (2 pts ) (wash & sort well, get rid of mushy or dried up & stems)
1 tsp lemon juice

Topping:
1 C flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp shortening 1/2 C milk

Heat oven to 400 degrees. Blend 1/2 C sugar & the cornstarch in medium saucepan. Stir in blueberries & lemon juice. Cook, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Pour into ungreased 2 qt. casserole. Don't cover with lid. Keep fruit mixture hot in over while preparing biscuit topping. Mix flour, 1 Tbsp sugar, baking powder & salt into bowl. Cut in shortening, add milk Mix to form dough. Drop by 6 spoonfuls onto hot fruit. Bake 25-30 min or until brown.

VARIATION Fresh PEACH substitute 4 C peaches. Fresh CHERRY 4 C tart pitted
fresh cherries. 1 1/4 C sugar, 3 Tbsp cornstarch & 1/4 tsp almond extract for lemon juice.

Apricot Cobbler

3/4 C sugar
1 Tbsp cornstarch
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 C water
3 cans (15-1/4 oz each) apricot halves, drained
1 Tbsp butter or margarine

Topping:
1 C flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp cold butter or margarine
1/2 C milk or water

In a saucepan, combine sugar, cornstarch, cinnamon & nutmeg. Stir in water; bring to a boil over medium heat. Boil & stir for 1 minute; reduce heat. Add apricots & butter; heat through. Pour into a greased 2 qt. Baking dish. For topping, combine flour, sugar, baking powder & salt in a bowl; cut in butter until crumbly. Stir in milk (or water) just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees for 30-35 minutes or until golden brown & a toothpick inserted into the topping comes out clean.

Makes 6 servings.

Apple Crisp

4 C sliced tart apples (Granny Smith is tart)
2/3 to 3/4 C brown sugar
1/2 C flour
1/2 C oats (I use old fashioned)
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 C butter or margarine, softened

I like to add about 1/2 C raisins & 1/4-1/2 C chopped walnuts.

Heat oven to 375 degrees. Grease square pan 8x8x2 inches. Place apple slices in pan.
Mix remaining ingredients thoroughly. Sprinkle over apples.

Bake 30 minutes or until apples are tender & topping is golden brown. Serve warm & if desired, with light cream or ice cream.

VARIATION
Cherry Substitute 1 can (1 lb 5oz) cherry pie filling for the apples. Use a lesser amount of sugar.
Peach use 4-6 large peaches instead of the apples. (make sure the peaches are ripe)

Apple Crisp

From my cousins Darlene & Terri Bell

4 C (4 medium) apples
Slice & put into greased 8x8x2 pan

Mix
3/4 C brown sugar
1/2 C flour
1/2 C oats
3/4 tsp nutmeg
1/3 C soft butter.

Sprinkle on top of apples & bake 30 minutes at 375 degrees.

Apple Pie

1 C sugar
2 Tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tsp lemon juice
5 C thinly sliced apples
2 Tbsp butter or margarine
Pastry for 2 crust 9 inch pie

Combine sugar, flour, spices, salt & lemon juice. Add apples, toss to mix. Roll out pastry, line pie pan. Trim of overhang. Roll pastry for top, cut vents near center. Add half the apples, pack well. Dot with butter. Add remaining apples. Moisten rim with water. Adjust top crust. Leave about 1'2 inch pastry beyond edge, fold it under lower pastry. Seal rim by pressing together, flute it.

To prevent edges getting too brown or burnt I put strips of foil (about 2 inch wide) around the edge of the crust, fold the ends together to hold together. Bake pie with the foil on until the last 15 minutes of the baking time then remove & continue baking. Bake at 400 degrees 50-60 minutes

Pastry:
2 1/4 C flour
Take out 1/3 C of the flour
4 Tbsp water
1 tsp salt 3/4 C shortening

Cherry Pie

Pastry for 9 inch pie
1 1/3 C sugar
1/3 C flour
4 C fresh red tart cherries, washed & pitted
1/4 tsp almond extract
2 Tbsp butter or margarine

Pastry for 10 inch pie
1 2/3 C sugar
1/2 C flour
5 C fresh red tart cherries, washed & pitted
1 tsp almond extract 3 Tbsp butter or margarine

Heat oven to 425 degrees. Prepare pastry. Stir together sugar & flour; mix with cherries. Turn into pastry lined pie pan; sprinkle with almond extract & dot with butter. Cover with top crust, cut slits, seal & flute. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning: remove foil last 15 minutes of baking. Bake 9 inch 35-45 minutes. 10 inch 40-50 minutes

Blueberry Pie

Pastry for 9 inch 2 crust pie:
1/2 C sugar
1/3 C flour
1/2 tsp cinnamon
4 C fresh blueberries (rinsed & sorted)
1 Tbsp lemon juice
2 Tbsp butter or margarine


Pastry for 2 crust 10 inch pie:

2/3 C sugar
1/4 C plus 2 Tbsp flour
1/2 tsp cinnamon
5 C fresh blueberries (rinsed & sorted)
2 Tbsp lemon juice
3 Tbsp butter or margarine

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour & cinnamon; mix with berries. Turn into pastry lined pie pan; sprinkle with lemon juice & dot with butter. Cover with top crust, cut slits, seal & flute. Cover edge with 2-3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking Bake 9 inch pie 35-45 minutes, 10 inch 45-50 minutes or until crust is brown & juice begins t bubble through slits in crust.

Pie Dough

Standard Pastry
Tender, flaky pastry will encase every pie, if this basic recipe is followed precisely.

8 or 9 inch one crust pie
1 C all purpose flour
1/2 tsp salt
1/3 C plus 1 Tbsp shortening
2-3 Tbsp cold water

10 inch one crust pie
1 1/3 C all purpose flour
1/2 tsp salt
1/2 C shortening
3-4 Tbsp cold water

8 or 9 inch two crust pie
2 C all purpose flour
1 tsp salt
2/3 C plus 2 Tbsp shortening
4-5 Tbsp cold water

10 inch Two crust pie
2 2/3 C all purpose flour
1 tsp salt
1 C shortening
7-8 Tbsp cold water

Measure flour & salt into bowl. Cut in shortening thoroughly. Sprinkle in the water, mix until all flour is moistened & dough almost cleans side of bowl (1-2 tsp water can be added if needed) I use a spoon to mix just until the water is in the flour then I like to use my hands. You get a feel for the dough after practice. Gather into a ball, Cut in half for 2 crust pie, shape into flattened round, place on floured board. Sprinkle a little flour on top, roll about twice the size turn over on board gathering flour as you turn it & sprinkle a little more flour on top side. Roll to about an inch larger than pie plate (hold the plate above to measure).

Fold gently in half, place the fold to halfway point of plate, gently open & press gently into plate. Pour in prepared fruit, put on top & flute edges. When you want I'll show how.

If you have a tear, patch it by dipping your finger in cold water & dab it on the tear, then put on a patch to cover it, press gently.

With fruit pies always cut some vents in the top, you can make an attractive design doing this.

If doing a pie that requires a pre baked shell, put in plate as above then poke holes(a lot) with a fork to prevent big air bubbles forming as it bakes. Do this along the sides as well. Bake at 475 degrees for 8-10 minutes Some pies will call for a cool crust or one still warm from the oven.

Mona's Unbaked Cookies

Boil together:
1/2 C butter
1/2 C milk

Add 2 C sugar

Mix well & boil 2 minutes medium heat. String

Add each of the following at a time & mix well after each.
3-4 Tbsp cocoa
2 C quick oatmeal
1/2 C coconut
1 C chopped walnuts
cool slightly & drop by spoonfuls onto waxed paper.

Double Chocolate Brownies

1 C margarine, melted (cut into big chunks, put in a microwave dish, cover loosely with a paper towel, hit 30 seconds & check, if need more time try 10 seconds at a time. If not completely melted, stir a little to finish don't over do it)
2 C sugar
1/2 C cocoa
1 1/3 C flour
4 eggs
2 Tbsp vanilla
1 60z package chocolate chips (sometimes I use the raspberry flavored)
1 C chopped nuts

Spray well 9x13 inch glass pan with Pam, or grease with shortening, dust with flour. Shake out the excess, hit the pan to get it all, you don't want a big lump of flour to chew on.

In a large bowl combine the margarine, sugar, cocoa, & flour. Add the eggs, one at a time. Add the vanilla, & fold in the chocolate chips & nuts. Bake at 350degrees for 25 minutes

If you want to add some frosting use the Chocolate Butter Frosting recipe. In place of the 2 oz melted unsweetened chocolate it calls for use raspberry chocolate chips, using same amount. If a little stiff add about 1 tsp vegetable oil. If serving for dessert, might add a few fresh raspberries to the plate.

Berry Pie

From my Grate Aunt Pearl

1 baked pie shell, completely cooled before use.

1 C crushed fresh blueberries
3/4 C water
3 Tbsp tapioca
1 C sugar
pinch of salt
3 C blueberries

Cook tapioca, sugar & salt until very thick Add crushed berries & pour over 3 C of fresh blueberries which have been placed in the pie shell after they have been rinsed, sorted & blotted dry.

Note: let tapioca soak in the water a few minutes before cooking to hasten the cooking process.

Hawaiian Cake

1 package (18 ~ oz) yellow cake mix
1 1/4 C cold milk
1 package (3.4oz) instant vanilla pudding mix
1 can (200z) crushed pineapple, drained
1 envelope whipped topping mix (usually found on baking supply isle in store)
1 package (30z) cream cheese softened.
1/4 C sugar
1/2 tsp vanilla
1/2 C flaked coconut, toasted, plain ok too.

Prepare & bake the cake according to package directions, using a greased 9x 13 pan. Cool. In a bowl, whisk together milk & pudding mix; let stand to thicken. Stir in pineapple. Spread over cake.

Prepare whipped topping mix according to package directions; set aside. In a mixing bowl, beat cream cheese, sugar & vanilla until smooth. Beat in 1 C whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover & refrigerate for 3 hours or overnight.

Peanut Butter Cookies

3/4 C creamy peanut butter
1/2 C shortening
1 1/4 C packed brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 1/4 C flour
3/4 tsp salt
3/4 tsp baking soda

Combine peanut butter, shortening, brown sugar, milk & vanilla. Beat at medium until well blended. Add egg. Beat until blended.

Add flour, salt & soda which have been sifted together, to creamed mixture. Mix until just blended, drop by spoonfuls onto ungreased cookie sheet. Crisscross with fork. (press down with, fork then different direction)

Bake at 375 degrees for 7-8 minutes or until set & just beginning to brown. Cool before removing from sheet.

Makes about 3 dozen.

Raspberry Delight

Crust:
2 1/4 c flour
2 Tbsp sugar
3/4 C butter or margarine, softened

Blend until smooth, press into an ungrease 9x13 baking pan. Bake at 300 degrees 20-25 minutes. Cool completely.

Filling:
1 80z package cream cheese softened
1 C powdered sugar
1 tsp vanilla
1/4 tsp salt
2 C cool whip

In a bowl beat cream cheese, powdered sugar, vanilla & salt until smooth. Fold in the
cool whip. Spread over the crust.

Topping:
1 6 oz package raspberry jello
2 C boiling water
2 packages (10 oz each) sweetened frozen raspberries.

Dissolve jello in the boiling water, stir in the frozen raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over the filling. Refrigerate until set. Cut into squares to serve & top with cool whip.

Lemon Pudding Dessert

1 C cold butter or margarine
2 C flour
1 80z package of cream cheese, softened
1 C powdered sugar
1 80z carton Cool whip (divided)
3 C cold milk
2 packages (3.4 oz each lemon pudding mix

In a bowl, cut butter into flour until crumbly. Press into an ungreased 9x13 baking pan. Hat 350 degrees for 18-22 minutes or until set. Cool completely on a wire rack.

In mixing bowl beat cream cheese & sugar until smooth, fold in 1 C of the cool whip. Spread over the crust.

In mixing bowl, beat milk & pudding mix on low for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining cool whip. Refrigerate for at least 1 hour.

Quiche

4-8 eggs, beaten
~1/2 C dry milk (optional)
1-2 bricks of frozen spinach
4-8 roman tomatoes
~6 strips bacon or ~20 shrimp
cyan pepper to taste
1/2 oz white vinegar (optional)
2 pie crusts

In a large bole defrost the spinach and drain. Chop and add tomatoes and meat to the spinach. Add milk, cyan pepper, vinegar and eggs to the spinach and meat. Mix well.

Line 2, 9 or 10 inch greased pie pans with the pie crust, pour the egg mixture into the pie shells and bake at 400 for 35 min or until a knife can be inserted and come out clean.

Egg Drop Soup

1 Large can of chicken broth
1 Large bok choy or several baby boc choy
1 Bag of been sprouts
Noodles: 1 small bag egg noodles or 1 bundle of bean thread noodles
4-6 eggs, beaten

Wash and chop the bok choy.

In a large pot bring the chicken broth to a boil, if using egg noodles add the noodles, and boil until about half cooked. Add the Bok Choy and cook until bright green. Add been sprouts and bring soup to a hard boil then if using bean thread noodles add the noodles. Wile vigorously mixing the soup pour in the eggs and remove from heat.

Serve hot.

Beef Vegetable Soup

1 small chuck roast. Trim the fat off & cut into bite sized pieces.
4 C water
1 med-lg onion, chopped
2 med potatoes
1 small head of cabbage (shred or chop)
1 box frozen mixed vegetables or half a small bag. (More or less as you like)
1 large can of whole tomatoes. (cut each tomato into 4ths)
1 large can tomato juice

Place meat, water & onion in large kettle.
Bring to boil & reduce heat to med, cook until meat tender (about 45-60 min) ADD WATER AS NEEDED

Add the potatoes once the above has started cooking.
When meat tender, add mixed veg & cabbage.
When the cabbage has cooked to tender, add the tomatoes & juice. Add as much tomato juice as you can without overflowing.

Simmer about 15-20 min on low.

Black Bean Soup

1 C chopped onion
2 garlic cloves minced
1 can (14 1/2 oz) vegetable broth
2 cans (15 oz ea) black beans, rinsed & drained
1 C diced peeled potato
1/2 tsp dried thyme
1/2 tsp ground cumin
1 can ( 14 1/2 oz) diced tomatoes undrained
1/4-1/2 tsp hot pepper sauce
2 green onions, sliced

In saucepan, bring onion, garlic & broth to boil. Reduce heat; cover & simmer 6-8 minutes or until onion tender. Stir in beans, potato, thyme, cumin & remaining broth, return to boil. Reduce heat, cover & simmer 20-30 minutes or until potatoes tender. Stir in tomatoes & hot pepper sauce, heat through. Sprinkle with green onions.

Pasta e Fagioli

1/4 lb ground sirloin
garlic to taste (about 2 cloves) mince
1 small onion, chopped
3 lb jar cooked Randall Great Northern beans
30 oz spaghetti sauce (any kind you like)
20 oz chicken broth
4 C water
1 1/2 C rotini, cooked (measure before cooking)

Brown meat, garlic & onion. Drain.
add to rest of ingredients & bring to a boil.
add the cooked rotini (follow cooking directions on package)
Simmer about 10 minutes on low. Serve with fresh grated Parmesan.

Egg Noodles

From my Grandma Bell

3 eggs beaten
3 x 1/2 an eggshell filled with water or milk
pinch of salt for each egg
2 C flour

Make nest in bowl with flour. Add eggs, salt & milk. With fork stir egg mixture picking up small amounts of flour as you stir. When firm enough to roll, place on floured surface & roll very thin.

Allow to dry for at least an hour. Cut into strips, drop into boiling beef or chicken broth. Cook until tender, about 20 minutes.

Buttermilk Dumplings

2 1/2 C flour
1 C buttermilk
1 Tbsp shortening
2 tsp baking powder
1/2 tsp salt

Mix until thick, knead until forms a dough ball. Roll medium thin & cut in pieces, drop in boiling chicken broth.

Garlic Dumplings

2-3 C water
1-2 cloves of garlic whole or chopped
salt & pepper to taste

Bring to boil.

When at a rolling boil drop pieces of biscuit from 1 can. Stir & reduce heat to
medium high. Done when no longer doughy. About 15 minutes or so.

Real Quick Dumplings

1 can buttermilk biscuits

Bring to boil the following:
2 cans fat free chicken broth
salt & pepper to taste
good sprinkle of dried parsley
Thyme to taste (just a hint of flavor)

When it has reached a rolling boil drop pieces of biscuit in & stir. Reduce heat to
medium/high. Stir on occasion to keep them from sticking together.

Marion's BBQ Sauce

From my Grandma Trombley

3 Tbsp brown sugar
1 Tbsp white sugar
1/4 C grated onion
1 1/2 Tbsp vinegar
1/2 Tbsp water

Bring the above to a boil

ADD 1/4 C catchup, dash of Worcester shire Bring to a boil.

Baked Beans

1 20 oz can pork & beans or vegetarian beans
1-2 Tbsp prepared mustard or more (plain mustard from the squeeze bottle)
about 1/4 C catchup
1-2 Tbsp dried chopped onion maybe more
about 1/4-1/2 C brown sugar
2 or more tsp liquid smoke
Mix well, pour into baking dish & bake at 350 degrees for 45-60 minutes (uncovered)

Black Beans & Rice

1 Tbsp olive oil
3/4 C onion, chopped fine
1/2 C green pepper, chopped fine
1 C tomatoes, diced
1 (15 ox) can black beans, drain & reserve juice
1/2 tsp thyme
1 tsp garlic salt
3 Tbsp cider vinegar
1/2 tsp hot pepper sauce
2 C cooked rice

In large skillet heat olive oil; cook onion & green pepper until crisp tender, stir in tomatoes, beans, thyme, & garlic salt. Cook 3 minutes; add vinegar, pepper sauce, & reserved juice.

Continue to cook 5 minutes. Serve over rice.

Southwestern Rice

1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp olive or canola oil
1 can (14 1/2 oz) reduced-sodium chicken broth
1 C uncooked long grain rice
1/2 tsp ground cumin
1/8 tsp ground turmeric
1 can (15 oz) black beans, rinsed & drained
1 can (10 oz) diced tomatoes & green chilies, undrained
1 package (10 oz) frozen com, thawed

In a large nonstick skillet, saute the green pepper, onion & garlic in oil for 3 minutes. Stir in the broth, rice, cumin & turmeric; bring to a boil. Reduce heat; cover & simmer for 15 minutes or until rice is tender. Add beans, tomatoes & com; heat through.

Makes 8 servings.

Bacon-Onion Green Beans

1 1/2 lb fresh green beans, trimmed (the ends cut or broken off)
6 bacon strips, diced (cut in small pieces before cooking)
1 medium onion, chopped
2 tbsp cider vinegar
1/4 tsp salt
1/8 tsp pepper
1 tbsp sesame seeds, toasted ( do first. Place in dry hot skillet & stir until golden, set aside)

Place beans in a saucepan & cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.

Meanwhile, in a skillet, cook bacon over medium heat until crisp. (stir frequently to prevent burning) Remove to paper towels; drain, reserving 1 tbsp drippings.

Saute onion in the tbsp of drippings until tender. Stir in vinegar, salt & pepper.

Drain beans (use the colander); place in a large serving bowl. (I put the beans in the skillet with the onion mixture & bacon & mixed. I thought it easier that way.

Stir in the onion mixture & bacon.

Sprinkle with sesame seeds.

Cheesy Biscuit Pizzas

1 12 0z can refrigerated buttermilk biscuits
2/3 C pizza sauce
5 oz (1 1/4 C) shredded mozzarella cheese
1 Y2 oz (1/3 C) thinly sliced pepperoni

Heat oven to 400 degrees Place biscuits on 2 greased cookie sheets. Press each biscuit into a 5 inch round. Spread 1 Tbsp pizza sauce on each round. Top with shredded cheese & pepperoni.

Bake at 400 degrees for 9-12 minutes or until crust golden brown.

Citrus Water

1 Gallon filtered water
1 small lemon
1 small orange

Quarter the lemon and orange and add to the water. Chill.

Once the water is consumed refill with water. The fruit will flavor many gallons of water I normally replace the fruit one to two times a week.

Pizza

From my cousins Darlene & Terri Bell

Crust:
1 package dry yeast ( add about 1/8 tsp of sugar & baking powder to yeast water)
1 C warm water
3 C flour
1 tsp salt
1 Tbsp oil
Soften yeast in water (3-5 minutes) in a small bowl. In a large bowl mix in 1 C of flour, oil & salt. Slowly stir in yeast water. Add remaining flour. Knead on lightly floured surface until dough is smooth, elastic, firm (12 minutes) Place dough in lightly greased bowl. Turn dough to bring greased side up. Let rise.

Will make thin crust or one 13x9 inch think crust Bake at 450 for 20 minutes.

Sauce:
1/2 C chopped onions
4 tsp oil
1 C tomato sauce
1/2 C tomato paste
1/2 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
1/2 tsp oregano

Saute onion in the oil until golden brown. Add remaining ingredients & simmer 5-10 minutes. It is ready to use.

Tangy Tortilla Casserole

1 1/2 lb ground beef (I use sirloin) drain fat.
1 medium onion chopped
1 can (16 oz) tomatoes chopped, include the juice
1 can (10 oz) enchilada sauce
1 can (2 oz) ripe olives sliced drain
1/4 tsp garlic powder
salt & pepper to taste
1/4 C salad oil
8 com tortillas, tom in pieces
1 C small-curd cottage cheese
1 egg
1/2 lb jack cheese
1/2 C grated sharp cheese
1/2 C crushed tortilla chips

Brown beef & onion in frying pan. Blend in tomatoes, enchilada sauce, olives & seasonings. Bring to a boil; simmer 20 min, stirring occasionally.

Beat the egg into the cottage cheese. Spread a third of the meat mixture on the bottom of a greased shallow 8 qt casserole dish. (13x9 inch pan) Top with half of the jack cheese, cottage cheese mixture & tortilla pieces. Repeat the layering, topping with remaining meat mixture. Sprinkle with sharp cheese; border with crushed chips.

Bake at 350 degrees for 20 minutes.

Mashed Potatoes

Potatoes 2 per person (small-medium)
1/2 stick butter or margarine
salt & pepper
Milnot (found in baking)

Peel potatoes. Slice and put in pan big enough for boiling. Cover with cold water, cook over medium
heat until tender.

Drain & put into mixer bowl. Drop in about 1/2 stick of butter or margarine, salt & pepper to taste. Begin mixing slowly so they don't jump out of the bowl. Open a can of Milnot with the mixer beating the potatoes gradually pour the Milnot in a little at a time. Too much & you'll have soupy potatoes. When the potatoes are the consistency you want then stop.

Scalloped Potatoes

2 lbs potatoes (about 6 medium)
1/4 C finely chopped onion
3 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 C butter or margarine
2 1/2 C milk

Heat oven to 350 degrees. Peel potatoes & slice thinly. Measure about 4 C.
In greased casserole, arrange potatoes in 4 layers. Sprinkling each of the first 3 layers with 1 Tbsp onion, 1 Tbsp flour, 1/4 tsp salt, dash pepper & dotting each with 1 Tbsp of butter. Sprinkle top with remaining onion, salt & pepper & dot with remaining butter.

Heat milk just to scalding; pour over potatoes. Cover: Bake 30 minutes. Uncover: bake 60-70 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.

Potatoe Pancakes

From my Grate Ant "B" Trombley

2 C grated potatoes
1 egg
2 Tbsp flour
1 tsp salt

Grate potatoes, Beat egg, salt & flour into grated potatoes
Fry ( about 3 minutes) Use 1 Tbsp butter for each pancake

Avocado Dip / Guacamole

3 avocados, peeled, seeded & coarsely mashed (should be slightly soft when buying)
1 tsp salt
1 Tbsp fresh lemon or lime juice
1/8 tsp Worcestershire sauce
1 clove garlic, crushed
2 medium tomatoes, peeled, seeded & finely chopped.

Combine all the above, cover & chill.

Don't make too long before you will use it because it will turn dark.

Spinach Dip

1 large container sour cream
1 frozen package of chopped spinach
1 package of Knorr vegetable soup mix

Thaw & drain spinach (squeeze out liquid & blot with paper towel)
Mix all the above together.

Serve with Hawian bread. Hollow out the center of the round loaf, save the pieces for dipping.

Olive Nut Spread

1 3 oz package of cream cheese, softened
1/2 C finely chopped walnuts
'l4 C chopped pimiento stuffed olives
2 Tbsp milk

Stir all of the above together until well mixed.
Serve with crackers.

Beau Monde Dip

2/3 C mayonnaise
2/3 C sour cream
1 tsp dill weed
1 tsp Beau Monde spice
1 Tbsp onion flakes
1 Tbsp parsley flakes

Mix about ingredients well. Use dip with fresh vegetables, potato chips, crackers etc.

Rye Bread

2 Tbsp dry yeast
1/2 C warm water
1 tsp sugar
Let set for 10 minutes

3 C rye flour
2 tbsp salt
5 C warm water

Mix flour, salt, & water well. Stir in yeast mixture. Let stand overnight.

In the morning:
5 C warm water
12 C all purpose flour

Add to the first mixture. Knead until dough comes freely from hand. Let rise & then make into round loaves on floured pans.

Let rise. Bake 1 hour at 375 degrees.
Makes 5 very large loaves.

Buttermilk Biscuits

2 C flour
2 tsp baking powder
1 tsp salt
2 Tbsp mayonnaise
1 C buttermilk
Mix & knead.
Pat (do not roll) on floured board. Place in lightly greased pan.
Bake at 425 degrees for 20-30 minutes.
Makes 12

Homestyle Biscuit Muffins

2 1/2 C flour
1/2 C sugar
1 1/2 Tbsp baking powder
1/2 C cold butter or margarine
1 C cold milk (cold water works well too)

Combine dry ingredients.
Cut in butter or margarine until mixture resembles coarse crumbs. Stir in milk just until moistened. Spoon into greased muffin tins.
Bake at 400 degrees for 20 minutes.

Zucchini Bread

Cream;
21/4 C sugar
1 C oil
3 beaten eggs
1 Tbsp vanilla
Add 3 C shredded zucchini

Sift together:
3 C flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
2 tsp salt
Add to the creamed mixture.
Add 1 C chopped walnuts

Pour into greased & floured (2 8x4) pans.
Bake at 350 degrees for 1 hour 10 minutes
Very good also if you use half whole wheat flour & half all purpose flour.

Rich Bread

From my Grandma Bell.

8 1/2 C flour
2 packs dry yeast
3/4 tsp sugar
1 Tbsp salt
1 1/2 C warm milk (warm water will work instead of milk)
1/2 C warm water
3/4 C margarine melted
4 eggs beaten

Mix yeast & water together, set aside. Combine sugar, salt & margarine. Heat milk & add to sugar mixture. Let cool, add 3 C flour, mix well. Add eggs. Add yeast & mix carefully. Add remaining flour a little at a time. Knead until smooth. Let raise until double, about 1 lIzhours. Divide into 3 loaves. Place in greased loaf pans. Let raise until double.
Bake at 375 degrees for 25-30 minutes.

Potato Pan Rolls

4 C flour
4 Tbsp sugar
2 packs dry yeast
1 1/2 tsp salt
1 1/4 C water
3 Tbsp oil
1/2 C mashed potatoes

Combine in a bowl 2 C flour, sugar, yeast & salt.
Heat water to lukewarm, add oil.
Add to dry ingredients; beat until smooth. Stir in mashed potatoes & 2 C flour ( a little at a time) to form a soft dough. Knead until smooth & elastic (6-8 minutes)
Cover & let rest 10 minutes
Shape into 16 balls.
Place in 2 greased 9 inch round pans.
Cover & let rise in warm place about 30 minutes or until doubled in size.
Bake at 400 degrees 18-22 minutes.

Pumpkin Bread

2/3 C shortening
2 2/3 C sugar
4 eggs
1 1b can of pumpkin (plain pumpkin, no spices added)
2/3 C water
3 1/3 C flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
2/3 C coarsely chopped nuts
2/3 C raisins (a combination of regular raisins & golden raisins looks nice)

Heat oven to 350 degrees. Grease 2 9x5x3 inch or 3 8 1/2 x 4 1/2 x 2 1/2 loaf pans.

In large bowl cream shortening & sugar until fluffy. Stir in eggs, pumpkin & water. Blend in flour, soda, salt, baking powder, cinnamon & cloves. Stir in nuts & raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted in center comes out clean. Check it after about 60-65 minutes.

Nut Bread

2 1/2 C all purpose flour
1 C sugar
3 1/2 tsp baking powder
1 tsp salt
3 Tbsp salad oil (vegetable)
1 1/4 C milk
1 egg
1 C finely chopped walnuts or pecans

Heat oven to 350 degrees. Grease & flour 9x5x3 inch loaf pan or 2 8 1/2 x4 1/2 x 2 1/2 inch Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side & bottom of bowl constantly.

Pour into pan (s) Bake 55-65 minutes or until wooden pick inserted in center comes out
clean. Remove from pan; cool thoroughly before slicing.

VARIATIONS
Apricot Nut: Decrease milk to 1/2 C add 4 tsp grated orange peel, 3/4 C orange juice & 2 C finely chopped dried apricots.

Date Nut: Add 1 C cut-up dates.

Orange Nut: Substitute orange juice in place of the milk. Add 4 tsp grated orange peel.

Easy Dinner Rolls

1 C warm water (105 deg to 115 deg)
1/2 C (1 stick) butter or margarine, melted (cut into about 8 pieces & put in microwave
about 30 sec at a time until melted) Let it cool a little before using.
1/2 C sugar
3 eggs
1 tsp salt
4-4 1/2 C all-purpose flour
Additional melted butter optional
Makes 2 dozen rolls

Combine the warm water & yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs & salt. Beat in flour, 1 C at a time, until dough is too stiff to mix (some flour may not be needed.). Cover & refrigerate 2 hour or up to 4 days.

Grease a 13x9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. (I've found this easy to do by first cutting in half, fourths etc until I get the 24) Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover & let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Whole Wheat Bread

2 packages dry yeast
1/4 C warm water
3/4 C brown sugar
3 tsp salt
1/2 C shortening
2 1/4 C boiled water
3 C whole wheat flour
5 C unbleached white flour

Dissolve yeast in 1/4 C warm water. Meanwhile, combine sugar, salt, shortening & boiled water; allow to cool to lukewarm. In a separate bowl, mix whole wheat & white flours. When liquid is cooled, add 3 C of the blended flours & beat with electric beater for 2 minutes. Add dissolved yeast & beat another 2 minutes. Add remaining flour 1 C at a time & beat with wooden spoon,. Turn out onto floured surface & knead in as much flour as needed until stiff enough, about 10 minutes. Place in greased bowl, cover & let rise until double in bulk, about 1 hour.

Punch down dough & divide into 2 equal parts. Knead lightly & let rest 10 minutes. Form into loaves & place in greased loaf pans. Cover & let rise until double. Preheat oven to 375 degrees. Bake 10 minutes. Lower temperature to 350 degrees & continue baking 27 more minutes.

Yield: 2 large loaves.

Yeast Rolls

2 packages yeast
1/2 C luke warm water
1 1/2 C milk
2 tsp salt,
1/2 C sugar
1ft Coil
1 egg slightly beaten
5 1/2 C flour

Add yeast to water, set aside. Sprinkle with maybe a tsp of sugar.

Scald milk, add to sugar, salt & oil. Mix well.
When milk mixture cooled to lukewarm, add 2 C flour & mix well Add egg & yeast, mix well but don't beat (you might kill offthe yeast) Add rest of flour. Mix until smooth. Knead until satiny in appearance. Place in oil lightly coated bowl cover with a piece of wax paper which has been oiled,
cover that with a clean dish towel. let rise 2 hours. Punch down & shape into clover leaf rolls. Three balls of dough to one muffin cup. OR make 2 loaves of bread.

Let raise 30-60 minutes then bake at 425 degrees for 20-25 minutes.

This recipe can be done in stages; 1st day make the dough 2nd day shape the dough 3rd
day set out for about an hour then bake.

Salmon Patties

1 15 oz can of salmon 

1 small onion, chopped 

1 egg 

1/2 tbsp dill

1 small yellow onion

20 saltine crackers, crushed using your hand, (most of one sleeve) 

Flour to dredge

4 tbsp oil to fry in

Place the salmon into a bowl (include the juice & bones) Add the rest of the ingredients & mix well. Shape into 4-5 patties; dredge in flour; fry in hot oil. (to test oil, I usually put my fingers under running water & let them drip into the pan, if it has a little sizzle, it's ready) These cook fast, so it will be about 30 sec or so until brown enough to turn. You only need to turn once. If the patties are falling apart, try making the patties up ahead of time, put on plate & in the frig, then flour & fry.

Crock Pot Pork Chops

6-8 pork chops
1/2 jar peach preserves
1/2 jar apricot preserves
salsa
2-3 packs taco seasoning

Rinse chops & coat with taco seasoning, place on baking sheet & bake in 250 degree oven for 5 minutes or longer so seasoning sticks well to chops.

Mix the preserves & picante sauce in a bowl, place 1/2 of it in the crock pot, add chops then cover them with the rest of the preserve mixture.

Cook on high for 4 hours
Should be so tender will fall from bone.

Cheesy Spinach and artichoke Dip

1 can (14 oz) artichoke hearts, drained, finely chopped
1 package (10 oz) frozen chopped spinach, thawed, drained well (squeeze in hands to get excess water out)
3/4 C grated Parmesan cheese
3/4 C shredded Mozzarella cheese
1/2 tsp garlic powder

Heat oven 350 degrees. Mix all ingredients; spoon into 9 inch pie plate.
Bake 20 minutes or until heated through.
Serve on crackers of taco chips.
Serve straight from the oven, if going where an oven can be used, just put the dip in the
pie plate & bake when you arrive. It gets rubbery if served cooled.

7 Layer Dip

1 can (16 oz) refried beans
1 Tbsp taco seasoning mix
1 C sour cream
1 C thick N chunky salsa
1 C Shredded lettuce
1 C Mexican style shredded cheese
4 green onions, sliced
2 Tbsp sliced black olives

Mix beans and seasoning mix. Spread onto bottom of pie plate. Top with layers of all remaining ingredients in order given

Refrigerate several hours or until chilled. Serve with taco chips

BBQ-Style Chicken

2 medium unpeeled potatoes, cut into 1/2 inch pieces
1 large green sweet pepper, cut into strips (I use about 1/2 a bag of frozen diced peppers)
1 medium onion, sliced
1 Tbsp quick-cooing tapioca (must be quick)
2 lb chicken thighs or drumsticks, skinned and fat removed
1 8 oz can tomato sauce
2 Tbsp packed brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp yellow mustard
1 clove garlic, minced
1/4 tsp salt

In a 3 1/2 to 4 qt slow cooker, place the potatoes, sweet pepper, & onion. Sprinkle tapioca
over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl
stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, & salt.
Pour sauce over chicken.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.

Transfer chicken & vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken & vegetables.

Makes 4-5 servings.

Porcupine Meatballs

1 beaten egg
1 103/4 oz can condensed tomato soup
1/4 C long grain rice (I use Basmati)
1/4 tsp onion powder
1/4 tsp pepper
l lb lean ground beef (I use sirloin)
1 tsp Worcestershire sauce
12 tsp dried oregano, crushed

Combine egg, 1/4 C soup, uncooked rice, onion powder & pepper. Add beef, mix well. Shape into 20 meatballs. Place in a large skillet. Mix the remaining soup with Worcestershire sauce, oregano, & 12 C water; pour over meatballs. Bring to boiling; reduce heat. Cover, simmer, stirring often (about every 5 min), about 20 minutes or till no pink remains in meat & rice is tender. Skim fat. (I've never seen any to skim)

Boiled Chicken

1 whole chicken or selected pieces.

Having dark & white gives more flavor.

Rinse the chicken well under running water. Remove feathers. Remove the giblets from the inside of the chicken. They will be in a little paper bag. Check the bottom & top of the chicken. Remove these from the bag & rinse well.

Remove skin at this time or cook with it on. Can cool after cooking & remove plus remove any fat.

Place the chicken & giblets in kettle & cover with boiling water. Bring to boil, reduce heat & cover with lid. Watch for boil over. Cook about an hour or until juice returns clear when pricked with a fork. Also if the meat has pulled away from the leg bone is a good sign. Let the meat cool, remove carefully & place on a plate. When cool enough to handle remove the meat from the bone. Be careful to remove all bones from the meat, there are a lot of small ones & can cause swallowing problems.

Save the broth, salt & pepper to taste, add a small can of chicken broth if desired for more flavor if planning to cook noodles or dumplings.

Do the noodles as for Beef & Noodles. If not planning to use the broth, can freeze for another time. Can use the cooked meat for chicken salad or can make chicken vegetable soup. Add vegetables of choice to broth, noodles, a dash of thyme for flavor.

Pork Chops

Fried
Coat with flour, salt & pepper to taste. Place in frying pan with hot grease (vegetable oil or shortening) about 3 tbsp or so Fry until light brown, turn & repeat.

Pam
Spray skillet with other nonstick cook spray. And heat on medium heat.
Place the chop in pan, add salt & pepper to taste, turn about every 3 min or so. About 10 min total or until juices from meat are beginning to turn golden brown, this gives extra flavor. Turn the meat trying to coat with the browning juices.

Beef & Noodles

1 Small chuck roast
1 bag of egg noodles of choice or make home made
Salt & pepper to taste.
1 small can beef broth optional

Remove the extra fat from roast & cut into small chunks. Place in kettle, cover with water, about 4 C or so. Bring to a boil; reduce heat to medium & cover. Watch that it doesn't boil over.

Cook about 2-3 hrs or until nice & tender. Add water as needed, salt & pepper to taste. Remove meat, taste broth & add salt & pepper if needed. Add a can of beef broth if you need more flavor.

Cool and skim off fat.

Bring to a rolling boil, add noodles & stir frequently to prevent sticking & clumping. Cook about 10 min once it's returned to a boil (check time on noodle package) or until tender. Watch for boil over, may have to reduce heat, but still want it to boil, just not a hard boil.
Add the meat, stir. Ready to serve once the meat is hot.

This dish will freeze well so once its cool fill freezer bags or containers for another time.
Will make a quick meal later.

Turkey Sausage, Pepper & Onions

5 sweet Italian turkey sausages
1/2 large green bell pepper or more if you like. Cut into thin strips.
1 to 2 medium onions. Cut into thin strips
1 tbsp or so of olive oil
1 jar spaghetti sauce

Place olive oil in skillet, heat over medium heat. Add the peppers & onions.
Cook until they begin to soften. Move the vegetables to one side & place the sausages in skillet, then scatter vegetables around. Use medium to medium hi heat. Cook sausages about 3 minutes on each side or until done. (about 15-20 min)

Pour spaghetti sauce over these items & let come to boil, simmer about 10 minutes.

Serve with Parmesan cheese & bread sticks & or spaghetti.

Add a salad & you have a quick meal.

Oven Fried Chicken Wings/Legs

1/3 C yellow com meal (not stone ground)
1/3 C flour
1 tsp paprika
1/2 tsp pepper
1/2 tsp salt
1/4 tsp garlic powder
Mix together.

Heat oven to 375. Dip chicken into water then dip into the dry mixture. Place chicken skin side up on a foil lined 15x10 inch jelly roll pan. Lightly brush with 3 Tbsp melted margarine. Bake 50-55 minutes or until juices run clear.

Baked Chicken

1 4-5 lb whole chicken.

Remove the giblets, rinse chicken well, inside & out. Check for left over feathers.

Line 13x9 dish with foil, place chicken in the pan, sprinkle with Tone's chicken seasoning if desired.

Wrap loosely with the foil. Bake 1 hour at 350 degrees, open the foil & bake another hour to brown & finish baking. The giblets can be boiled to make broth for gravy or dressing if desired.

Marinated Chuck Roast

1/2 C. orange juice
3 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp Worcestershire sauce
1 boneless beef chuck roast (3-4lbs) (I use a 1 1/2 - 2 lb for 2) I would also double the marinade mixture for the larger roast.

In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar & Worcestershire sauce; add the roast. Seal bag & turn to coat; refrigerate for 8 hours or overnight.

Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan.

Cover & bake at 325 degrees for 3-3 1/2 hours or until the meat is tender. (check at 3 hours)

Let stand for 10 minutes before slicing. About 1 1/2 to 2 hours for the smaller roast.

Don't Peek Stew

1 lb round steak
4 large potatoes, peeled
4 large carrots, peeled
1 10 1/2 0z can cream of mushroom soup (or golden mushroom)
1 soup can of water
1/3 tsp pepper
1/2 package dried onion soup mix

Cut the steak into cubes, & cut the potatoes & carrots into bite-sized pieces. In a large
Dutch oven with a thigh fitting cover combine all the ingredients.
Bake at 325 degrees for 3 hours.

Double the last 4 ingredients if you want more gravy.

Salmon Steaks

Melt about 2 Tbsp margarine in skillet, gently place salmon steaks steaks in skillet.

Sprinkle with lemon pepper if desired.

Cook over medium heat. Turn over when you see that about half way down the side of the steak it has changed to a lighter color. Continue watching color after turning. When the meat flakes easily with a fork it is done .

Note too much cooking will make it tough, so watch it. Takes a bit of practice.

French Onion Roast

2 lb. chuck roast
1 pack French Onion soup mix
1 C tomato juice
Potatoes & carrots, as many as you like.

Place roast in foil lined 13x9 inch baking dish.

Mix tomato juice & soup mix; Pour over roast & vegetables.

Fold foil together. Bake 2 hours at 350 degrees.

October Fest

Slice potatoes, carrots, broccoli. As many of each as you want.

Fry 4 slices of bacon until crisp. Set aside

In the bacon grease, fry the vegetables, sprinkle with seasoned salt.

When about half done, add sliced smoked sausage.

Crumble the bacon over top when finished cooking.

Baked Pork Chops & Dressing

2-4 thick cut pork chops
Boxed dressing or make your own.
Brown chops in about 1 Tbsp oil
Place in single layer in a foil lined baking dish.
Prepare the stuffing as directed on box.
Cover the chops with the stuffing
Fold the foil over
Bake for 1 hour at 350 degrees

Banana Nut Bread

1 1/2 C sugar

1/2 C oil

2 eggs beaten

1 C crushed bananas (for more flavor the bananas should be very ripe)

1/2 C hot water

2 C flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1/2 C chopped walnuts

Cream sugar & oil. Add eggs & mix. Add bananas, sift dry ingredients, add alternating with water. Add nuts.

Bake in greased loaf pan at 350 degrees until tooth pick comes out clean. About 1 hour.

9 1/4 X 5 1/4 X 2 3/4 pan