Tootie's Recipes from the kitchen of Barbara Southworth

Re-Construction in Progress

A new TootiesRecipes.com will be online soon

Cherry-Almond Clafoutis by Joanne Weir

This rustic French dessert (a bit like a puffy oven pancake) is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown.

  • 3 cups small fresh sweet or sour cherries (about 1 lb.), pitted
  • 1½T kirsch (cherry brandy)
  • ⅓ cup sliced almonds
  • 1½T unsalted butter (½Tbs. softened, 1tbs. cut into small pieces)
  • 1 cup whole milk
  • 3 oz. (2/3 cup) unbleached all-purpose flour, sifted
  • ¼ cup plus 1to 2Tbs. granulated sugar
  • ¼ cup heavy cream
  • 3 large eggs
  • ⅛t pure almond extract
  • ⅛t table salt

Position a rack in the center of the oven and heat the oven to 350°F.

In a large bowl, toss the cherries and kirsch. Set aside, tossing periodically, for 30 minutes.

Meanwhile, scatter the almonds on a baking sheet and toast, turning occasionally, until light golden, 3 to 4 minutes. Set aside. Increase the oven temperature to 400°F.

Grease a shallow round 11-inch quiche or gratin dish with ½Tbs. of the butter.

Combine the milk, flour, sugar ( ¼ cup for sweet cherries; 5 Tbs. for sour), cream, eggs, almond extract, and salt in a stand mixer fitted with the whisk attachment (or in a bowl, if using a hand mixer). Mix on medium speed, to aerate, for 5 minutes. Drain the cherries and stir the liquid into the batter.

Arrange the cherries in the dish and pour the batter over the top. Bake for 15 minutes. Sprinkle the toasted almonds and remaining 1tbs. sugar on top and dot the surface with pieces of the remaining 1tbs. butter. Bake the clafoutis until puffed and golden-brown, and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.

Broccoli Slaw

  • 1 bag of broccoli slaw
  • 1 pkg Ramen chix noodle
  • ½ cup slivered almonds
  • ½ cup canola oil
  • ¼ cup sugar
  • 3 T red vine vinegar
  • ¼ t NaCL.

Brown crushed Ramen noodles and Chopped almonds in 300 degree oven

Mix seasoning pkg in noodles with oil, sugar, red wine vinegar and salt

Mix everything together and ENJOY. Delicious

Tootie’s doctored Trader Joe’s Couscous

  • 3 T butter divided
  • ½ cup pine nuts, toasted
  • ½ cup shallots, chopped
  • 1½ cup Israeli couscous
  • ½ large cinnamon stick
  • 1 bay leaf
  • 1¾ cup chicken broth
  • ½T salt
  • ¼ cup fresh parsley
  • zest of half a lemon
  • ½ cup raisins

pepper to taste

  • ½T cardamon
  • ½T cumin seeds

Melt 1t butter in large saucepan over medium heat. Add pine nuts until golden brown. Melt remain 2T butter in same pan over medium heat. Add shallots and saute until golden. Add couscous, cinnamon and bay leaf. Stir until couscous browns slightly. Add broth, bring to boil. Reduce heat. Cover and simmer until all liquid is absorbed and couscous is tender. Remove from heat. Stir in parsley, lemon zest, pine nuts, cumin and cardamon. Season with pepper.

Salsa di Bolognese

  • 1 lb. hamburger meat
  • 1 onion chopped
  • 1 carrot chopped
  • 1 celery chopped
  • 2 garlic cloves smashed

Fry all ingredients except meat.in butter until soft, add meat cook well add i Cup white wine, 2-3 TBS. tomatoe paste 1cube beef boullion, iCup hot watere ..Cook 1 hour. Add !Cup whole milk, simmer until almost absorbed. Server with spaghetti.

Plum Cake

Ingredients

  • 1½cups all purpose flour
  • 1½teaspoons baking powder
  • scant ¼ teaspoon ground cinnamon
  • dash of salt
  • 6 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2t vanilla extract
  • ¼ teaspoon almond extract
  • ½cup sour cream
  • 20 small Italian plums, halved, pitted, each cut into quarters

Preparation

Preheat oven to 350°F. Butter 10-inch spring form baking pan. Sift flour, baking powder, ¼ teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients alternating with sour cream. Spread batter in pan.

Arrange plum wedges on their sides in concentric circles atop batter. Mix ¼ teaspoon cinnamon and ¼ cup sugar in small bowl. Sprinkle over plums. Melt 2Tablespoons butter. Drizzle over unbaked cake.

Bake about 40 minutes at 350°F. Sprinkle with confectionery sugar if

Marie’s salad

Dressing: ¾ cup salad oil, ¼ cup soy sauce, garlic, cashews

Salad 1 bag spinach, 3 cups bean sprouts, 1 cup rice, cooked, ½ cup shallots, 1 cup celery, ½ cup green peppers chopped, ½ cup mshrooms.

Lemon Squares

  • 1¾ cups flour
  • ½ c powdered sugar
  • 1 c butter ½t salt for crust

mix and pour into 9×13 pan and bake for 20 minutes till lightly browned.

Filling

  • 4 eggs
  • 2 c sugar
  • 4 tablespoons flour
  • grated rind/ juice of 3 lemons

beat eggs with fork till just blended. Add sugar, flour, lemon juice and rind. Pour onto crust. Bake 350° for 20 to 25 minutes till firm. Cool and sprinkle powdered sugar on top. Cut into small squares.

Elria’s Breakfast Souffle

  • 1 lb bulk pork sausage
  • 9 beaten eggs
  • 1½t dry mustard
  • 1t salt
  • 3 slices dry bread cut in ¼ inch cubes
  • 1½ cups shredded cheddar cheese.

Cook sausages over medium heat til donestirring to crumble. Drain well on paper towels set aside. Combine sausage and the remaining ingredients mixing well. Pour into well greased 13 x 9 x 2baking pan.

Refrigeratecovered overnight. Bake 350° for 45 to 60 minutes. Serves 8 to 10

Robin’s chocolate chip oatmeal cookies

  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar

Cream together

Add 1t vanilla, ½t salt, 2t baking powder, 2 cups oatmeal, and 2 cups chocolate chips

375° till done

Parsnip layer cake

  • 2 cupsparsnips cut into small pieces
  • 1 cup toasted chopped walnuts
  • ¾ cup poached pear finely chopped plus ¼ cup poaching liquid
  • 1¼ cup sugar
  • ¾ cup brown sugar
  • 2 cups flour
  • 1T baking powder
  • ½t salt
  • 1t cinnamon
  • ½t nutmeg
  • 3 large eggs
  • 1 cup canola oil
  • 2t vanilla
  • 1 cup coconut

preheat oven 350°. Line a pan with foil and roast parsnips for about 1 hr. tightly covered with foil. When roasted run through food processor. Add couple tablespoons of pear juice to loosen it up.

Grease and flour 2 9″ cake pans and line with parchment.

In mixer bowl with paddle place sugars, flour, baking powder, salt, cinnamon and nutmeg and stir to blend thoroughly. In separate bowl lightly beat eggs, then add salt and canol oil and vanilla.whisking gently until mixture is homogeneous. Pour the wet ingredients into the flour mixture until the dry are just moistened, then fold in the parsnips, chopped pears and reserved pear liguid. Finally fold in the chopped nuts and coconut.

Divide batter between pans and bake in middle oven 35 to 45 minutes. When cake is cool cut each layer in half and frost with caramel cream cheese icing.

Prebbie’s Baked Shrimp

  • 2 lbs shrimp
  • 3 tbl olive oil
  • 2Tbl white wine;
  • salt and pepper to taste
  • 12Tbl butter
  • 4 t garlic
  • ¼ c shallots
  • 3 tbl parsley
  • 1t rosemary
  • 1t grated lemon zest
  • 2Tbl lemon juice
  • 1 egg yolk
  • 2/3 cup panko bread crumbs

Shrimp, olive oil, wine, salt and pepper in a bowl. Mash all the rest and spread over shrimp

Bake at 425 10-12 min

Rich Knowles’ Saumons d’Érable

Salmon in Maple

Serve the salmon with steamed rice and edamame.

  • ⅓ cup maple syrup
  • ¼ cup soy sauce
  • 1teaspoon adobo sauce from canned chipotles in adobo
  • 4 6-ounce skinless salmon fillets

Preparation

Whisk syrup, soy sauce, and adobo in pie dish to blend. Add salmon; turn to coat. Let marinate 30 minutes, turning occasionally. Drain marinade into small saucepan.

Heat heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes per side.

Meanwhile, boil marinade until reduced to scant ¼ cup sauce, about 4 minutes. Place 1 salmon fillet on each of 4 plates, drizzle with sauce, and serve.

Carrot-Coconut Cupcakes with Cream Cheese Frosting

  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup all purpose flour
  • 1teaspoon baking soda
  • 1teaspoon ground cinnamon
  • ½Teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 8-ounce cans crushed pineapple in juice, drained
  • 1 cup grated peeled carrots
  • ¾ cup (lightly packed) sweetened flaked coconut
  • ¼ cup chopped pecans

Frosting

  • 1½ ounces imported white chocolate, chopped (about ¼ cup)
  • 1 8-ounce package cream cheese, room temperature
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 1teaspoon grated lemon peel
  • 1 cup powdered sugar

Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.

For frosting: Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)

Asparagus/Blue Cheese Appetizers

  • Asparagus spears – very lightly parboiled
  • Slices White Bread – crusts removed
  • 3 Oz Blue Cheese – very fine crumbles (for easy spreading)
  • 8 Oz Cream Cheese – softened
  • 1 Large Egg
  • Stick Butter mixed with ½c Olive Oil

Mix blue cheese, cream cheese and egg Spread mixture on slices of bread Place spear of asparagus on each slice of bread, roll bread around spear. Press to secure seam, seam side down. Cut in half or bite-sized pieces. Liberally coat each piece with butter/oil mix using pastry brush. Place on cookie sheet, place in freezer. When frozen, pop pieces into zip lock bags and return to freezer until needed. To serve: Take from freezer, immediately place on cookie sheet and bake at 400° for 15 up to 30 minutes (depending upon oven) until golden brown.

If you want to eat them immediately, after brushing with butter/oil mix place on a cookie sheet and bake at 400° for about 15 minutes, - again until golden brown.

Note: Try to find white sandwich bread to more easily slice off

Mocador Swiss Salad Dressing

  • 100ml water
  • 200ml vinegar
  • 700ml olive oil
  • 2 egg yolks
  • 1t mustard
  • 1to 1½T Aromat seasoning
  • 1 med onion
  • 2 cloves garlic.

Blend on high for about 30 seconds.

Asian Short Ribs

Serves 4

  • 1 green teabag, steeped in ⅓ c hot water, discard teabag
  • ½ c low sodium soy sauce
  • ⅓ c dk brown sugar
  • ¼ c rice vinegar
  • 2 cloves garlic, peeled and smashed
  • 1T fresh grated ginger
  • ½t crushed red pepper
  • 4 lbs beef short ribs (I used 2 lge with bones and 6 lean boneless chuck blade steaks)
  • 4 medium carrots, halved crosswise
  • 1 small green cabbage, quartered (I used Chinese)
  • 2T cornstarch
  • 1T sesame oil

In a 4 to 6 qt slow cooker, combine soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add short ribs and carrots and arrange in a single layer. Lay cabbage over top.

Cook, covered, on high for 5 to 6 hours or on low 7 to 8 hours, until meat pulls away from bone.

Transfer cabbage, short ribs and carrots to plates. Ladle fat from cooking liquid and discard. Turn slow cooker to high.

In a small bowl, whisk together cornstarch and 1T water. Whisk into cooking liquid and cook until thickened, 2To 3 minutes.

Stir in sesame oil. Spoon sauce over ribs and vegetables. Sprinkle with chopped scallions if desired.

Thin French Apple Tart

Use a paring knife to prepare the apples for this simple dessert. Yield: 8 servings (serving size: 1 wedge) Ingredients:

  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • ¼ cup sugar
  • ½Teaspoon ground cinnamon
  • 2 pounds Golden Delicious apples, peeled, cored, and thinly sliced
  • 2 ½Tablespoons honey
  • ½Teaspoon vanilla extract

Preparation Preheat oven to 425°. Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes. Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm. Nutritional Information Calories: 220 (30% from fat) Fat: 7.3g (sat 2.9g,mono 3.2g,poly 0.9g) Protein: 0.6g Carbohydrate: 39g Fiber: 1.9g Cholesterol: 5mg Iron: 0.2mg Sodium: 100mg Calcium: 6mg

Queen Elizabeth Cake

  • 1 cup boiling H2O
  • ½ To 1 cup chopped dates or prunes
  • let soak during prep,

  • 1 cup white sugar

  • 1 beaten egg

  • ¼ cup veg oil

  • ½t NaCl, 1t baking powder

  • 1t baking soda

  • vanilla. mix with fruit

Add 1½ cups flour. Bake in 8 inch square pan–325° for 25 to 30 minutes.

caramel sauce on top

  • 6 Tblsp butter
  • 2/3 cup brown sugar
  • 4 tbl milk
  • 1 cup coconut
  • ½ cup walnuts
  • vanilla.

Simmer for 2 or 3 minutes then pour over cooked cake. Put back in hot oven broil for 2 minutes. Do not grease pan

caramel 2/3 cups brown sugar, ⅓ cup heavey cream, ¼ cup butter.vanilla.

Oven Fried Chicken

NOTES: Crush cornflakes in a plastic bag with rolling pin to break them into pieces no smaller than ½ inch. The chicken may be marinated up to 24 hours ahead. I froze marinated chicken in the marinade and when thawed it cooked up beautifully. I also combined the coating ingredients and froze the extra in a plastic bag and they too defrosted and worked great. For spicier chicken, increase hot sauce in marinade to 1T, replace the salt in the crumb mixture with ½t chili powder, and increase cayenne to ¼ t.

  • 2c buttermilk
  • 2T Dijon mustard
  • 2¼t table salt
  • 1½t garlic powder
  • 1½t ground black pepper
  • 1t hot pepper sauce
  • 8 ( 10 to 12 ounce) split bone-in chicken breasts, skinned

Whisk ingredients together, pour into ziplock or large bowl and add chicken, turning to coat. Cover and marinate in refrigerator at least 1 hour or up to 24 hours.

Adjust oven rack to upper middle position and heat to 400°. Line a rimmed baking sheet with foil, set a wire rack on sheet and brush or spray with oil.

  • 2 ½ c crushed cornflakes
  • ¾ c fresh bread crumbs (I used whole wheat panko)
  • ½t poultry seasoning
  • ½t sweet paprika
  • ⅛ t cayenne pepper
  • 2T vegetable oil

Gently toss crumbs and spices to combine well, then drizzle oil over crumbs and toss til well coated. Working one piece at a time, remove chicken from marinade, dredge in crumbs, pressing firmly on all sides of chicken. Place chicken on prepared rack, leaving ½ inch of space around each piece.

Bake at 400° until deep golden brown, juices run clear, and thermometer inserted deep into meat but away from bone reads 160° - about 35 to 45 minutes. Calories per serving = 216 with 9 gm fat (4 of it saturated).

Ann’s Turkey Meatloaf 2007

Preheat oven to 350°.

Chop and saute in a little olive oil:

  • 1 sm onion
  • 2 stalks celery
  • 10 oz. baby bella mushrooms

Stir in:

  • ½ c white wine
  • 2T to 3T tomato paste

Cook until moisture evaporates

In mixing bowl, stir together (with hands or wooden spoon just to combine):

  • 1½ lb ground turkey
  • ¼ t ground black pepper
  • 4 slices whole grain bread, crumbled
  • ¼ t truffle salt or sea salt
  • ½ c skim milk
  • ½t sea salt
  • 2 lge eggs, beaten slightly
  • 1t poultry seasoning
  • ¼c catsup
  • ¼ t dry mustard
  • 1t tamari or soy sauce
  • 2T to 3T grated parmesan cheese
  • ½t Worcestershire sauce
  • 1t basil
  • 1t truffle oil or olive oil
  • ½t thyme

Stir in the vegetable mixture just to combine.

Place in 1 large or 2 or 3 small loaf pan(s) and bake for 50 to 60 minutes at 350°. Barbara, I think the internal temperature should be 170 to 180° - check your source for poultry temps.

Judy’s Shrimp Spread

  • 1 can tomato soup
  • 1 8 oz cream cheese
  • 1½ pkg Knox gelatin
  • 1 can sm shrimp (I use lots of small frozen shrimp)
  • ¾ cup chopped onions
  • ¾ cup chopped celery
  • 1 cup mayo; 1T lemon;

Boil soup; add cream cheese, mayo, gelatin; whisk continually; stir; remove from heat; add remaining ingredients; put Pam on mold; refrigerate;

Serve with Triscuits

Risotto alla Milanese

  • 1.5 cups Arborio rice
  • .5 cup white wine
  • 4 tbs butter
  • 5 cups vegetable broth
  • 2Tbs olive oil
  • .25 t Saffron powder, or pinch of saffron threads
  • .5 cup Parmesan cheese, grated
  • 2t salt (optional, not necessary if broth is salty)
  • .25 cup chopped onion
  • Freshly ground pepper to taste

In a heavy saucepan, sauté the chopped onion in 2Tbs butter and the olive oil until the onion is translucent. Add the rice and stir over medium-high heat for 2 minutes. Add the wine, stir for about one minute.

In a separate pan, heat the broth, dissolve all saffron in the broth.

When the wine has been absorbed add remaining broth one cup at a time, continuously stirring until absorbed.

Reduce heat to low. Cook about 20-25 minutes. Do not cover.

Remain at the stove, stirring occasionally, check for consistency. The finished dish should be firm but tender to the bite.

Stir in grated cheese and the remaining butter. Taste and correct salt pepper. Server immediately. Serves 4-6

Variation: Mushroom Risotto 1 lb. Oyster mushrooms, diced, or shiitake mushrooms, sliced thin

Add chopped mushrooms to risotto when half of the broth has been added, then follow recipe above. Best with Porcini mushroom broth, Star brand, rather than vegetable broth.

Variation: Cherry Tomato and Asparagus Risotto ½ lb. Asparagus, cut into 1 inch pieces 1 pint cherry tomatoes, halved

Add asparagus and tomatoes when half of the broth has been absorbed, then follow recipe above.

Prebbie’s Maple Salad Dressing

  • ¼ cup maple syrup
  • 2T red wine vinegar
  • 1T olive oil
  • 1t Dijon mustard
  • ¼t salt
  • ¼t pepper
  • garlic clove

For 1.25 cup total: 11T maple syrup, 6T red wine vinegar, 3T olive oil, 3t mustard, 1t salt, 1t pepper 3 garlic clove

Delicious!!

Salsa di Bolognese

1 lb hamburger (ground round); chop: 1 onion; celery; garlic; carrot

Fry all ingredients in butter until soft. Add meat. Add white wine, 2-3 T tomato paste. Add 1 cube beef broth. 1 c hot water. Cook 1 hr. Add 1 cup whole milk, simmer until all liquid is absorbed.

Can add 100g prosciutto crudo, chopped, to sauce.

Spaghetti

Prebbie’s Molasses Cookies

  • 1 c sugar
  • ¾ cup butter
  • 1 egg beaten
  • 1t ginger
  • 1t cinnamon
  • ¼ t Allspice
  • ½T salt
  • 2T baking soda
  • 4 T molasses
  • 2 c flour.

Cream the butter and sugar, add egg, add remaining ingredients.

Ball the mix. Bake 375 oven for 10 - 12 minutes.

Sherried Oyster Mushrooms

  • 1 lb oyster mushrooms
  • garlic
  • olive oil
  • 2 shallots chopped
  • ¼ cup sherry

Saute mushrooms in olive oil. Strain. Saute shallots in olive oil. Add mushrooms and sherry. slowly incorporate sofened butter into mixture. S and P to taste.

Pasta with Fresh Mushrooms

  • 6 Tb. buter
  • 3 Tb. olive oil
  • 3 garlic cloves
  • 1½ lb. royal trumpet, chanterelle, and shiitake mushrooms (stems removed), sliced into thick, long pieces
  • salt + pepper to taste
  • parmesan cheese
  • pasta

Melt butter in a heavy skillet, add oil, garlic, and mushrooms - sautee briefly, cover for 8 minutes, then uncover and saute

Balinese Crispy Tempe

1 package tempe (Indonesian style, not marinated) peanut oil 1 small onion several cloves garlic kecap manis OR brown sugar, soy sauce, and water

Cut the tempeh into thin slices.

Fry tempeh in a lot of peanut oil, stirring constantly, until it’s crispy but not black.

Remove the tempeh from the pan, place in paper towels to soak up oil.

Mince some onion and garlic. Fry them in the pan until tender.

Add either kecap manis (sweet soy sauce) or some water, a little brown sugar, and a little soy sauce. Add either option until everything smells a little sweet. Cook for a couple minutes, then add the tempeh back into t

Delftree Farm’s Grilled Shiitake Mushrooms

  • Delftree Farm’s Grilled Shiitake Mushrooms with Garlic, Ginger, and Soy Sauce
  • 1 pound shiitake mushrooms, stems removed
  • 2t minced ginger
  • 2t minced garlic
  • 2t sugar
  • 6 tablespoons soy sauce
  • ¼ cup dry sherry
  • ½ cup peanut oil

Prepare a grill or preheat the broiler to high. In a bowl, combine the mushrooms with the remaining ingredients and toss thoroughly to combine. Set aside to marinate for 15 minutes. Skewer each shiitake through the cap horizontally with a bamboo skewer, or if using a grill pan lay out flat. Grill mushrooms for about 2 minutes on each side, until lightly browned and tender.

Russian Vegetarian Borscht

  • 1tablespoon vegetable oil
  • 1tablespoon butter
  • 1 onion, chopped
  • 3 medium size carrots, peeled and sliced
  • 1 small parsnip, cut into thin 2-inch strips
  • 1 small celery root, cut into thin 2-inch strips
  • 3 medium size beets, cut into thin 2-inch strips
  • 2 large garlic cloves, finely minced
  • 1 bay leaf
  • 1tablespoon sugar
  • 6 cups vegetable or chicken broth
  • 1 small cabbage, cut into 2-inch chunks
  • 3 medium size potatoes, peeled and diced into ½-inch pieces
  • ¼ cup tomato puree

Salt and freshly ground black pepper to taste ¼ cup Balsamic or red wine vinegar Sour cream for accompaniment

In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip, celery root, and beets until onion is translucent.

Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper.

Simmer, covered until vegetables are tender, about 20 to 30 minutes. Remove from heat and stir in vinegar. Cool to room temperature and refrigerate overnight.

To serve: Ladle cold soup into bowls and place a dollop of sour cream on top. Serves 6.

Cook’s Note: This soup is also delicious served warm.

Blueberry Buckle

cream ¼ c shortening (butter or margarine), 1 cup sugar, add one egg and mix well

sift together one cup flour, 1½t baking powder, ¼ t salt, add to creamed mixture alternately with ⅓ c milk, beat til smooth

pour into 8 inch sq pan, spread with 2 c blueberries, top with mixture of ½ cup sugar, ⅓ c flour, ½t cinnamon, ¼ c soft butter

bake 375 for about 50 minutes

Halibut with Port Wine Sauce and Celeriac Puree

Sauce: Place red wine, vinegar, garlic, carrot, onion, fennel seeds, and peppercorns in a medium saucepan over medium heat. Bring to a simmer and cook until the liquid is reduced by half, about 25 minutes.

Meanwhile, put the port in a second pan and reduce by half, about 15 minutes.

Strain the red wine reduction and combine the two in a medium saucepan. Set aside.

Melt 1T of the butter in a small pan. Add the grapes and warm over low heat. Set aside in a warm place.

For the halibut, wrap a 7 inch piece of twine around each filet, pulling it tightly so the filet forms a circle and knot to keep the shape (I use new cooking rubber bands). Place 1T canola oil in each of two large non-stick saute pans and heat over high heat (I used one large pan). Season the halibut on both sides generously with salt and pepper. Add 3 filets to each pan and sear 4 minutes or til golden brown on the first side. Turn each filet over and cook for another 4 minutes, until a metal skewer inserted in the middle comes out warm.

Meanwhile, bring the sauce to a boil over high heat. Add the remaining 4T butter and turn off the heat. Shake the pan back and forth as though popping corn until the butter melts. Do not stir or whisk to incorporate the butter. Continue to shake the pan until the sauce is shiny.

Rewarm the grapes over low heat. Add the tarragon and lemon juice.

To serve, remove the bands or string from the halibut and place the fish atop a mound of pureed celeriac on each of 6 dinner plates. Place 10 grape halves atop each filet. Spoon the sauce around and serve immediately. (I also served simple steamed carrot slices).

Pureed celeriac: Peel one really large or two smaller knobs of celery root and chop coarsely. Bring 4 quartrs of water to a boil and add 1T salt. Add the celeriac and cook until soft, about 25 minutes. Strain - reserving the cooking liquid. Season with fresh ground pepper. Puree in the cuisinart or blender, adding cooking liquid as needed (I used about ¾ cup per large knob.) Stir in 6T butter and ¼ cup heavy cream and serve.

15 Minute Molten Chocolate Cakes

1 package (6 squares) Baker’s Bittersweet Baking Chocolate; 10 tablespoons butter; 1½ cups powdered sugar; ½ cup flour; 3 whole eggs; 3 egg yolks; powdered sugar and rasberries (optional)

Preheat oven to 425°F. Grease six (six-ounce) custard cups of soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add powedered sugar and flour; mix well. Add whole eggs and egg yolks; stir with wire whisk until well blended. Divide batter evenly among prepared custard cups.

Bake 14 to 15 minutes or until cakes are firm around the edges but soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Immediately invert cakes onto serving plate. Sprinkle lightly with additional powdered sugar and garnish with rasberries, if desired. Cut each cake in half to serve.

Lemony Hummus

  • 2 cups canned chickpeas, drained (try mixing cannelloni beans for a change), liquid reserved
  • 1t salt
  • 4 garlic cloves, minced
  • ⅓ cup tahini (sesame paste)
  • 6 T freshly squeezed lemon juice (2 lemons)
  • 2T water or liquid from chickpeas
  • 8 dashes Tabasco sauce

Place all ingredients in food processor and mix until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature

Heavenly Potatoes

Great for the Holidays - make it a day ahead

  • 5 lbs potatoes peeled, cook in water for 15 min., drain and grate
  • 2 small sweet onions, chopped
  • 1 clove garlic
  • 1½ sticks of butter melted and mixed with 3 cups of cream
  • salt and pepper to taste

sprinkle with Parmesan cheese and paprika bake in casserole dish for 40 to 45 minutes in 320 degree oven

Apple and Brie Sandwiches

  • 4 Tablespoons bottles mango chutney
  • 8 slices fresh multigrain bread
  • 2 Granny Smith Apples sliced
  • 2 small bunches watercress (optional)

Spread mango Chutney on each slice of bread and layer with apple, brie and watercress. Cut in half and serve.

Chocolate Raspberry Bars

  • 1½ cups chocolate graham cracker crumbs
  • ½ cup (1 Stick) butter melted
  • 1 14 oz can sweetened condensed milk
  • 1 pt fresh raspberries
  • 2 cups semisweet chocolate chips
  • 1½ cups flaked coconut
  • 1 cup chopped walnuts

Preheat oven to 350°. (325° if using a glass dish). In a small bowl, combine graham cracker crumbs and butter, mix well. Press crumb mixture firmly on the bottom of 13×9-inch baking pan. Pour condensed milk evenly over crumb mixture. Sprinkle the raspberries evenly over the milk. Next, evenly sprinkle the chocolate chips, coconut and walnuts, lightly press down on all with spatula or fork, being carefull not to break the raspberries. Bake 25 minutees or until lightly browned. Cool completely. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Judy’s Oriental Slaw

  • 1 lb coleslaw
  • 1 pkg Ramen Noodles
  • 4 scallions sliced
  • ½ cup slivered almonds
  • ½ cup butter (2T work)
  • Brown noodles in melted butter with slivered almonds. Make dressing
  • ¼ cup white wine vinegar
  • ⅓ cup sugar
  • 1t soy sauce
  • ½ cup oil

Zucchini Bread

  • 3 eggs
  • 2 c. sugar
  • 1 c. oil
  • 1t vanilla
  • 2 c zuchinni, loosely packed, unpeeled, coarsely grated
  • 2 c flour
  • 1t cinnamon
  • 2T baking soda
  • ¼ t baking powder
  • 1 c walnut, chopped (optional)

Beat eggs until frothy. Beat in sugar, oil and vanilla; beat until mixture is thick and lemon-colored. Stir in zucchini. Sift flour, cinnamon, baking soda, and baking powder together and mix well. Fold in chopped nuts. Pour into two greased and floured loaf pans. Bake at 350° for one hour or until done.

Yield: two loaves Cookware: 2 9×5″ loaf pans Cooking time: 1 hour

preb’s swedish pancakes

  • 1 cup mayo
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ½t fresh mustard
  • dash worcestershire sauce, paprika, curry tamato paste
  • 1t whiskey, brandy sherry ,port , lemon.

Let stand

Susan’s bread and butter pickles

  • 25-30 medium cukes 2T mustard seeds
  • 8 large onions white2 2t celery seed
  • 2 large green peppers 1t tumeric
  • ½t clove ¼ cup salt
  • 5 cups cider vinegar 5 cups sugar(3 white 2 brown)

wash cukes and slice. Slice onion and pepper. Combine with cukes and salt. Set aside 3 hours with ice. Leave in refrig overnight. Drain Combine rest of ingredients bring to boil. Sterilize jars-10 minutes. Fill and pack with drained cukes. Cover with brine. Clean top of jars, seal.Process 15 minutes in water bath.

Crabmeat Quiche

  • 1½ cups milk
  • ½ cup Bisquick
  • 6T butter room temp
  • 3 eggs
  • 1 can lump crabmeat
  • 2 scallions chopped
  • 1 cup grated Montery Jack Cheese

Mix the first 4 ingredients well Pour into 9 inch pie plate Add crabmeat on top and poke into batter Top with scallions and cheese Bake until golden brown. Let stand 10 minutes before serving.

Hot onion dip

  • 2 cups chopped sweet onions
  • 2 cups shredded swiss cheese
  • 1 8oz jar mayo

Mix all together and bake 350° 35 minutes. Serve with crackers

Oyster Crackers

  • 1 lb bag or box oyster crackers
  • ½ cup orville popcorn oil or regular oil
  • 1 Package DRY RANCH DRESSING ENVELOP
  • 1t dried dill
  • 1t dried basil ¼ t lemon pepper
  • ¼ t garlic

Mix together. Put crackers in baggies pour in oil mixture mix.Spread on cookie sheet Bake 150-200° 10-15 minutes

Apple Crisp

  • 8 baking apples
  • ½ cup sugar
  • 2t lemon juice
  • ¼ t cinnamon
  • ¼ t nutmeg

Mix first 5 ingredients Place in buttered 2 ½ quart dish

combine to crumbly for topping

  • ¾ cups flour
  • ½ cup suga ¼ t salt
  • 6 T butter then add the nuts ½ cup nuts

Bake 35 to 45 minutes till brown

Iceberg wedges with blue cheese

  • 1 cup mayo
  • 4 oz blue cheese crumbled ¾ cup
  • ½ cup buttermilk
  • 3 T white wine vinegar
  • black pepper
  • 2 large heads iceberg lettuce cut into quarters
  • 2 or more green onions chopped whisk mayo ½ cup blue cheese yogurt buttermilk and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. season dressing with black cracked pepper. Arrange lettuce wedges in 8 plates. Spoon dressing over lettuce. Springkle with scallions.

Almond Biscotti

  • ½ cup of unsalted butter chilled
  • 1 cup sugar
  • 2 extra large eggs at room temp
  • 2 ⅓ cups unbleached all purpose flour
  • 1 cup of slivered, blanched almonds chopped
  • 2T minced lemon zest
  • 2T fresh lemon juice
  • 2 ¼ t anise seeds
  • 1½T baking powder
  • ¼ t salt
  • 1t vanilla extract
  • 1t almond extract

Preheat oven to 375. Line two baking sheets with parchment paper.

In a mixing bowl using an electric mixer set to medium, beat together the butter and sugar until light and fluffy (2To 3 minutes). Beat in the eggs one at a time. Gradually add the flowers. Then the almond, lemon zest and juice, anise seeds, baking powder, salt and vannila and almond exracts.

Shape the dough into four logs, each about 2″ wide and ¾″ high and place on the prepared baking sheets. Place in the center of the oven and immediately reduce the heat to 325. Bake untl light golden brown and a liittle firm.

Remove the baking sheets from the oven and immediately slice the logs crosswise on the sheets into pieces ½ inch thick. Separate the pieces keeping them upright on the sheets and spacing them so that the air can circulate around them.

Reduce the oven temp to 275°. Place the sheets in the middle of the oven and bake 20 to 30 minutes. Transfer the biscotti to racks and let cool completely and store in an airtight container.

Asian-style meatloaf

  • 1 3 ½ oz package of plain rice crackers such as Kame
  • 1 lb ground turkey breast
  • ½ lb lean ground pork
  • 1 cup chopped green onions
  • ½ cup Hoi Sin sauce divided
  • ½ cup red bell pepper
  • ½ cup drained, chopped canned water chestnuts
  • 1t low sodium soy sauce
  • 1t grated fresh ginger
  • ¼ teaspoon salt
  • 3 cloves garlic minced
  • 2 large egg whites
  • cooking spray

  1. Preheat oven to 350
  2. Place crackers in food processor and process until finally groung
  3. Combine cracker crumbs, turkey, pork, green onions, ¼ cup Hoi Sin and remaining ingredients except cooking spray in large bowl
  4. Shape the mixture into six 5×2.5″ loaves on a broiler pan coated with cooking spray
  5. Spread two teaspoons of Hoi Sin over top of each meatloaf
  6. Bake at 350 for 45 minutes or until thermometer registers 165
  7. Let stand for five minutes

Linguine with fried basil

Ingredients: olive oil, fresh garlic (2To 3 large cloves) or roasted garlic, one peeled native tomato, medium zucchini seeded and coarsely chopped, small onion.

Fry basil in olive oil. Gently remove with slotted spoon. Drain on paper towels. Be careful not to burn basil.

Saute garlic in same olive oil. Add zucchini and onions and then peeled, chopped, seed tomatoes.

Cook the pasta in chicken broth or vegetable broth. Drain. Add to olive oil vegetable mixture. Sea salt and fresh ground pepper to taste.

Garnish with fresh grated Reggiano parmigian cheese and fried basil leaves.

Deeeeelicious!

Orange and Carrot Soup from White Point Inn, NS

  • 3 lbs carrots peeled and diced
  • 1 large onion diced
  • 2 sticks celery diced
  • 1 leak diced

Cover with water until vegetables are just covered. Add two cups of concentrated orange juice. Salt and pepper to taste. Boil until vegetables are tender. Puree in food processor until smooth. Add back to pot and add cream until desired consistency. Adjust the seasoning. Delicious!!

Potato Salad with Peas and Garlic

  • 3 lb. of small red potatoes.
  • 3 T white wine vinegar
  • 3 stocks celery, thinly sliced
  • 1½ cups of frozen peas, thawed
  • 1 cup mayonnaise
  • 6 T fresh chives
  • 1t Dijon mustard
  • 2 cloves of garlic, pressed
  • ¼ t cayenne pepper

Cook potatoes in salted water. Cut into quarters. Add vinegar and toss. Mix in celery and peas. Mix mayo, chives, garlic and cayenne. Add to potato mixture and toss. Season with salt and pepper.

Baked Beans in Orange Sauce

  • 4 bacon slices
  • 1 onion chopped
  • 1 28 oz can of baked beans
  • 1t dry mustard
  • 1t brown sugar
  • 1t molasses
  • 2 oranges, peeled sliced and seeded
  • ⅓ cup of Grand Marnier

Saute ½ bacon until crisp. Remove and crumble. Reserve 1t. In the bacon drippings, sautŽ onion until soft. Combine all ingredients except oranges into a 2 qt casserole dish. Place oranges on top of beans. Bake at 350°F uncovered for two hours.

Eggplant Meatballs

  • 1 lb eggplant
  • 1 cup fresh bread crumbs grated
  • ¾ cup parmesan cheese grated
  • 2 cloves garlic chopped
  • ¼ fresh parsley chopped
  • 2 eggs
  • salt and pepper to taste
  • flour for dredging
  • olive oil
  • Marinara sauce

Peel the eggplants and halve them lengthwise. In a large pot of water, simmer the eggplant halves for 40 min or until tender. Drain well and puree in a food processor until mixture is smooth. Transfer eggplant to medium size bowl and add bread crumbs, grated cheese, garlic, parsley, eggs, salt, pepper. Mix well using a wooden spoon. Flour your hands and shape eggplant mixture into little balls. Heat olive oil in a skillet and fry balls until crisp. Drain on paper towels and serve with tomato sauce.

Sharon's Broccoli Casserole

  • 4 boxes of frozen chopped broccoli.
  • ½ lb butter
  • 8 oz Ritz crackers
  • 1 lb of Velveeta cheese

Cook and drain broccoli. Cut cheese into cubes. Melt butter. Crush crackers. Add cheese and other stick of butter. Mix til all cheese and butter are melted. Pat broccoli mixture in dish and cover with cracker mixture. Bake at 375° for 1 hr uncovered or 350° for ½ hr.

Linnie's Heavenly Moments

These cookies melt in your mouth.

  • 1 cup butter
  • 1 cup flour
  • ½ cup confectionery sugar
  • 1t vanilla
  • ½t almond extract
  • ¾ cup corn starch

Mix all ingredients together. Drop by level t full on cookie sheet. Bake at 350°F for 12To 14 minutes. Don't let brown.

Frosting: 2T butter mixed with 1 cup confectionery sugar. Add 1t of orange juice and 1t lemon juice.

New York Style Cheese Cake

This is one of my favorite recipes and is always a winner, especially during the holidays. But it's a heart attack on the plate. Take it in small doses.

  • 1 lb Ricotta
  • 1 lb cream cheese
  • 1½ cup sugar
  • 4 eggs
  • 1t vanilla
  • 2t lemon juice
  • 3 T flour
  • 3 T corn starch
  • ¼ lb butter
  • 1 pint sour cream
  • ½ pint of heavy cream whipped

Cream ricotta with cream cheese. Add sugar and eggs and beat til smooth. Add vanilla and lemon. Add flour and corn starch gradually. Melt butter and add to sour cream. Add this to batter. Fold in whipped cream. Grease a 10" spring form pan and dust with flour. Add the mixture and bake at 325 for 1 hr. Turn oven off. Don't open door. Leave in oven for 1 hr more. Refrigerate and serve with cherry topping or strawberries.

Asparagus Blue Cheese Appetizers

  • 20 Asparagus spears, fresh frozen or canned
  • 20 slices of Wonder bread, crust removed
  • 3 oz. Blue cheese softened
  • 8 oz. Cream cheese softened
  • 1 egg
  • 1 cup butter, melted

Mix blue cheese, cream cheese and egg. Spread on bread slices that have been rolled and flattened. Place asparagus spears on bread diagonally. Roll up tight. Put in freezer.

Remove from freezer and cut each roll into three pieces. Roll in melted butter. Place on cookie sheet. Bake at 400° for 20 minutes.

Linnie's Pumpkin Cake Roll

You have to give credit where it's due. This recipe comes from my good friend Linda. I haven't tried it yet but I'm sure it's good.

Beat three eggs at high speed for five minutes. Gradually beat in one cup of sugar. Stir in 2/3 cup of pumpkin and 1t. of lemon juice. Stir together ¾ cup flour, 1t. baking powder, 2t. cinnamon, 1 t. ginger, ½t. nutmeg, ½t salt. Add this to pumpkin mixture. Bake in a 15×10x1 inch pan at 325° for 15 minutes. Grease pan an line with wax paper that's been greased and floured. Spread the batter. Top with 1 cup of finely chopped nuts. After baking turn out on towel and sprinkle with powdered sugar.

Filling: 1 cup powdered sugar. 2 3 oz packages of cream cheese. 4 T butter. ½t vanilla. Spread mixture over cake. Roll cake at narrow end. Put into refrigerator or freezer. Slice when very cold.

Madeleines

  • 1½ sticks of unsalted butter, melted and cooled. Plus
  • additional for brushing molds
  • 1 ¼ cup sifted cake flour (not self rising) Sift before
  • measuring
  • ½t baking powder
  • ¼ t salt
  • 3 large eggs
  • 1t vanilla
  • 2/3 cup granulated sugar
  • 2t of finely grated fresh lemon zest
  • Confectionery sugar for dusting

Set oven racks in upper and lower thirds of oven. Preheat to 350. Brush molds with melted butter. Sift together flour, baking powder and salt. Beat eggs in large bowl with electric mixer until foamy. Beat in vanilla. Gradually add gran sugar beating constantly at high speed. Continue until mixture is tripled in volume (about 5 min). Sift flour mixture in three to four batches over egg, folding in each batch until just combined. Then fold in zest and ¾ cup melted butter. Spoon rounded T of batter into each mold. They will about 2/3 full. Bake in upper and lower thirds of oven, switching position of pans halfway through baking until golden around edges and tester comes out clean. 10-12 min total. Invert Madeleins onto rack and dust with conf sugar.

Kim's Cucumber Salad

  • 4 cucumbers, peeled and sliced
  • 1 onion, peeled and sliced
  • 1t salt

Sprinkle salt over onions and cukes. Place a plate on top with a weight. Let set for 3 to 4 hours. Drain water off. Put cukes in refrig.

Dressing:

  • ¼ cup white vinegar
  • 2/3 cup sugar

Stir and add 8-10 oz of whipping cream. Stir. Put in refrig. Chill. Add sauce to cukes and onions just before serving.

Antje's Plum Tart

  • 1½ lb small plums
  • 5 T butter
  • 4 ½ oz sugar
  • 1 egg
  • 1t vanilla sugar (1 pkg Oetker)
  • lemon zest (1 lemon)
  • pinch salt
  • 1 cup flour
  • 3 t baking powder
  • 4 ½ oz milk

Butter 10" spring form pan. Cream butter, sugar, egg. Add lemon zest. Add salt. Mix flour with baking powder. Mix together. Add milk. Bake at 350 for 45 minutes.

BW's Chocolate Pecan Cookies

  • 1 cup + 2T flour
  • ½t baking soda
  • ⅛ t salt

  • ½ cup light brown sugar, firmly packed

  • ¼ cup white sugar

  • 1 stick butter, softened

  • 1 large egg

  • 1t vanilla

½ cup pecans, coarsely chopped 3 oz white chocolate candy bar (4 oz better), broken into small pieces

Whisk flour, soda and salt to mix. In another bowl blend sugars, cream with butter, add egg and vanilla. Add flour mix, fold in chocolate and pecans. Drop by teaspoon on ungreased cookie sheet. Better if small cookies, crisper. Bake 20-22 minutes in 300 deg oven. Makes two big cookie sheets of small, crisp cookies or 1 sheet (30) of bigger, softer ones. This is ½ recipe from Mrs. Field's Cookie Book. Nutty White Chunk Cookies.

Brenda's Beaver Bank Dip (NS)

  • 8 oz. Cream cheese
  • 1 small onion, well minced
  • 8 T mayonnaise
  • 3 T ketchup
  • 2T mustard

Blend all ingredients in blender until smooth. Enjoy with vegetables or crackers.

Barbara White's Potato Salad

  • 3 lbs of small red potatoes
  • 3 T white wine vinegar
  • 3 stalks celery, thinly sliced
  • 1½ cups frozen green peas, thawed

Dressing:

  • 1 cup mayonnaise
  • 6 T fresh chives
  • 1t Dijon mustard
  • 2 garlic cloves, pressed
  • ¼ t cayenne pepper

Cook potatoes in salted water. Cut into quarters. Add vinegar and toss. Mix in celery and peas. Mix mayo, chives, mustard, garlic, and pepper. Add to mixture and toss. Season with salt and pepper.

Lemon Icebox Pie

  • 1¾ cup lemon juice
  • ½t salt
  • 4 cups sugar
  • 2 qt heavy cream

Wisk together. Make graham cracker crust. Put in bottom of 10" spring form pan. Put crust into freezer for ½ hour. Then add other ingredients, wisked

Lemon Curd Tart

  • 2 sticks unsalted butter, melted
  • 2 cups flour
  • ¾ cup sugar
  • 1 12 oz jar of lemon curd

Pour melted butter of sugar and flour mixture. Pat 2/3 of this into a tart pan. Pour lemon curd. Crumble remaining batter over top. Bake 350 for about 25 minutes.

Judy's Texas Caviar

  • 1 14 oz can of black eyed peas (drained)
  • 1 15 ½ oz. hominy (drained)
  • 2 med tomatoes, chopped and seeded
  • 4 green onions chopped
  • 2 cloves garlic chopped
  • 1 med green/red pepper chopped
  • ½ cup chopped onion
  • ¼ to ½ cup cilantro chopped
  • 1 cup picante sauce

Mix and chill, good if stands a few hours

Judy's Texas Caviar

  • 1 14 oz can of black eyed peas (drained)
  • 1 15 ½ oz. hominy (drained)
  • 2 med tomatoes, chopped and seeded
  • 4 green onions chopped
  • 2 cloves garlic chopped
  • 1 med green/red pepper chopped
  • ½ cup chopped onion
  • ¼ to ½ cup cilantro chopped
  • 1 cup picante sauce

Mix and chill, good if stands a few hours

Breaded Eggplant Balls with Mozzarella Cheese

  • 3 med eggplants
  • ⅓ cup parmesan cheese
  • ¼ cup Italian parsley
  • 2 eggs
  • black pepper
  • ¼ cup bread crumbs, plus 1 cup spread on a plate
  • 1½T flour
  • 3 oz of mozzarella (1½ cups)

Slice eggplants into ½" thick slices. Place slices on paper towels and salt. Turn the oven on to 350. Pat the eggplant slices dry and spread on baking sheet. Bake for 40 minutes until tender and dry. Chop the eggplant using a food processor. Add parmesan cheese, chopped parsley, 1 egg, fresh ground pepper and ¼ c bread crumbs. Mix. Beat remaining egg then beat the flour into it to obtain smooth batter. Ball eggplant mixture. Bury a piece of mozzarella in the

enter making sure it's ompletely overed Make

center making sure it's completely covered. Make balls. Roll in egg mixture and then breadcrumbs. Saute

Gert's Cherry Walnut Holiday Cake

  • 8 oz cream cheese
  • 1 cup margarine
  • 1½ cups sugar
  • 1½T vanilla
  • 4 eggs
  • 2 cups flour
  • ¼ cup flour
  • 1½T baking powder
  • 8 oz jar maraschino cherries drained (about 36
  • cherries needed)
  • ½ cup chopped walnuts

Blend cheese, margarine, sugar and vanilla. Add eggs, mixing well. Gradually add two cups flour which has been sifted and measured. Add baking powder. Combine remaining ¼ cup flour with cherries and nuts. Fold into batter. Use a greased and floured large tube pan. Bake at 325°F for about 1 hr.

Gert Blaze's Nut Pound Cake

Combine 2/3 cup Crisco with 1 ¼ cup sugar. Mix. Then add 2/3 cup of milk.

  • 2 ¼ cups of sifted flour
  • 1 ¼ t salt
  • 1t baking powder
  • 1t mace
  • 1t brandy extract or vanilla

Cream together Crisco and sugar. Add milk. Beat. Add flour and other ingredients. Add 3 eggs, 1 at a time, and beat 1 minute each. Add ½ cup chopped walnuts on top. Bake 300°F for about 1 ¼ hours.

Gert Blaze's Date Nut Bread

  • ¾ cup chopped dates
  • ¾ cup raisins
  • 1½ cups boiling water
  • 1 cup sugar
  • 1t shortening
  • Combine and cool

Add 1 egg, 2 ½ cups sifted flour, 1t baking soda, dash of salt, 1t vanilla, 1 cup chopped nuts. Mix in order given. Bake in greased tube pan for 55 minutes at 350°F Serve with cream cheese mixed with 12 stuffed olives chopped. Add juice if necessary.

Ida's Pineapple Delight Dessert

1 lg can crushed pineapple drained to 1 cup liquid Heat juice with 1 pkg (1½ oz lemon jello), and set aside In large bowl, beat 1 cup sugar with 8 oz. cream cheese and add previous mixture In larger bowl, beat 1 can of cold evaporated milk Make graham cracker crust with 18 graham crackers. Crush and mix with stick of butter. Save ¾ of this mixture for the topping. Put crust in 13" x 9" glass pan. Add evaporated milk to other mixtures. Sprinkle pineapple on top. Sprinkle remaining graham cracker crumbs. Chill.

Karen Johnson's White Lasagna

13"x9"x2" pan, bake uncovered 375°F 30 to 35 min. Let stand 10 min before serving.

  • 8 oz. lasagna noodles
  • 1 lb ground beef
  • 1 cup finely chopped celery
  • ¾ cup chopped onion
  • 1 clove garlic minced
  • 2t dried basil
  • 1t dried oregano
  • ¾ t salt
  • ½t Italian herb seasoning
  • 1 cup of light cream
  • 1 "“ 3 oz pkg or cream cheese cubed
  • ½ cup dry white wine
  • 2 cups shredded cheddar cheese
  • 1½ cup shredded gouda cheese
  • 1 "“12 oz cream style cottage cheese (1½ cups)
  • 1 slightly beaten egg
  • 12 oz sliced mozzarella cheese

Cook noodles, drain and set aside. Cook beef, celery, onion and garlic until vegetables are tender. Drain off fat. Add spices, cream, and cream cheese. Stir until cheeses melt. Stir in wine and gradually add cheddar and gouda. Stir until melt. Remove from heat. Stir together cottage and egg. Layer half of noodles in greased pan. Top with half of meat sauce, cottage mixture, mozzarella mix Repeat

Rasberry Ricotta Torte

  • 2 cups ricotta
  • 1½ cups sugar
  • 3 eggs
  • zest of one orange
  • 2 cups frozen raspberries

Pour into buttered spring formed pan. Put raspberries on top.

Top layer:

  • 1½ cups of flour
  • ½ cup confectionery sugar
  • ½t almond liquor or extract
  • ¾ cup soft butter

Mix together as crumb topping. Bake for 40 minutes at 350°F.

Cheryl's Zucchini Squares

  • 3 cups of thinly sliced zucchini
  • ½ cup Bisquick
  • ½ cup chopped onion
  • ½ cup parmesan cheese
  • 2T parsley
  • ½t salt
  • ½t seasoned salt
  • ½t oregano
  • dash of pepper
  • 1 clove garlic
  • ½ cup oil
  • 4 eggs beaten

Mix altogether. 13"x9" pan. 350°F for 25 to 30 minutes.

Woopie Pies

  • 1 cup sugar
  • ½ cup shortening
  • 1 egg
  • ½ cup cocoa
  • 1 cup milk
  • 2 cup flour
  • 1½t baking soda
  • dash of salt
  • t of vanilla

Bake 425°F for 7 to 8 minutes Filling:

  • ¾ cup shortening
  • 1 2/3 cups confectionery sugar
  • ½ jar marshmallow
  • 1t vanilla
  • milk as needed

Cranberry Bread

  • 2 cups sifted flour
  • ½t salt
  • ½t baking soda
  • 1 cup sugar
  • 1½t baking powder
  • 1 egg, beaten
  • ½ cup orange juice
  • ½ cup chopped nuts
  • 1t grated orange rind
  • 2T melted butter
  • 2T hot water
  • 1 cup cut cranberries

Sift dry ingredients together. Add egg, butter, orange juice, water. Mix until well moistened. Fold in nuts, cranberries and orange rind. Pour into a greased loaf pan. Bake at 325°F about an hour.

Blender Gazpacho

  • 2 cups of tomato juice or V8
  • 1 cup of peeled and chopped tomatoes
  • ½ cup of finely chopped green peppers
  • ½ cup of finely chopped celery
  • ½ cup of finely chopped onions
  • ½ cup of cucumber or zucchini or cucumber
  • 2T of fresh parsley
  • 1 clove of garlic
  • 2To 3 T of wine vinegar
  • 2T olive oil
  • 1t salt
  • 1t Worcestershire sauce
  • ¼t pepper

Mix in blender and chill

Tootie's Fresh Apple Cake (or Apple Squares)

To 1¾ cups of chopped apples add one cup sugar and let stand for 10 minutes.

Add:

  • 1 beaten egg
  • ½ cup salad oil

Sift together: * * 1½ cups flour * 1t. Baking soda * ½t. Cinnamon * ½t. Nutmeg * ½t. Allspice

Add all at once and stir until well moistened. Add ½ cup of seedless raisons and ½ cup chopped nuts. Pour into a greased and floured 9"x9" baking pan. Sprinkle sugar lightly over top. Bake 35 to 40 minutes in a 375°F oven. Serve hot or cold with a variety of toppings. Like a fruitcake, this cake improves with age if properly stored. Refrigerate after 24 hours. Freezes beautifully.

Sweet and Sour Chicken

  • 2 ½ lb boneless breast chicken.
  • 2t salt
  • 1t corn starch
  • 1 egg
  • ⅓ cup all purpose flour sifted ½t baking powder
  • blended with ⅓ cup of water
  • ½ cup coarsely chopped onion
  • 1 large green sweet pepper
  • oil for frying
  • Sweet and Sour Sauce (See separate recipe)

Cut chicken in cubes and dust with corn starch. Mix egg, flour, water mixture into a batter and coat the chicken. Chop onion and slice pepper. Heat oil to boiling. Cook battered chicken in hot oil. Heat two T oil in large frying pan. Add chopped onion and pepper and sautŽ. Stir and pour in Sweet and Sour Sauce mixture. Cook until mixture thickens and becomes translucent. Add cooked chicken. Toss in sauce. Garnish with scallions.

Spaghetti Carbonara ala Vanni

250g slab bacon per 2 persons Very salty water 100g or so of grated Parmesan cheese Pepper and Muscat to taste 3 egg yokes

Mix together to a paste in bowl, heat in bowl to 50°C.

Cook bacon cubes until all fat is is brown or disappears (over low heat)

Cook 1 pkg Bucotini per 4 people (500g)

Pour spaghetti on cheese mixture, Pour bacon and fat on top and stir.

Maria's Carrot Cake

  • 2⅓ cup flour plus 1t
  • 2 cups sugar
  • 2t baking powder
  • 1t baking soda
  • 2t cinnamon
  • 1t salt
  • 2 eggs beaten
  • 2t vanilla
  • 1¼ cup Crisco oil
  • 2 jars baby carrots
  • 1 cup pineapple crushed
  • 1 cup nuts

Bake at 325°F for 45 to 50 minutes.

Barbecue Sauce

  • 3 cups ketchup
  • 2t chili powder
  • 1t mustard
  • 1t black pepper
  • 1t Worcestershire sauce
  • 1 clove garlic
  • 1 medium onion
  • ¼ cup lemon juice
  • 1 bay leaf
  • ¼ cup Italian salad dressing
  • ¾ cup maple syrup
  • ⅓ lb butter

Bring to a boil and simmer for one hour

CCD Roast Lamb

  • 5 to 6 lb boneless leg of lamb
  • insert thin slices of garlic into various parts or
  • the lamb
  • ¼ cup of mustard, spicy brown or Grey Poupon, spread
  • with knife over lamb
  • 2T of dried parsley
  • 2T of dried marjoram or thyme
  • 1t of fresh grated black pepper

sprinkle the pepper on the lamb, mustard will help it stay on In bottom or roaster put 1 cup of coarsely crushed cracker crumbs place lamb on to of the crumbs roast in a pre-heated 400°F for 45 minutes uncovered remove from oven and add 1 cup of dry white wine continue roasting another 45 minutes remove lamb from roaster and keep warm add to liquid in roaster 1 cup of beef stock, mix well and simmer on top of stove for 5 minutes or so place lamb back in roaster back in sauce and serve

Sweet and Sour Sauce

  • 2T corn starch blended with ⅓ cup water
  • ¼ cup wine vinegar
  • 3 T sugar
  • ¼ cup orange juice
  • 3 T sherry
  • 2T soy sauce
  • 3 T tomato paste

Manicotti

  • ¼ cup per manicotti:
  • 1¼ cups water
  • 1 egg
  • 1 cup flower
  • pinch salt

Put small amount of oil in skillet. Pour ¼ cup mixture. Flip over. Done when edges curl. Stack on waxed paper when cool.

Emily's Stuffed Mushrooms

  • 1 lb med mushrooms
  • ¼ cup melted butter
  • ¼ cup chopped scallions
  • ¼ cup sherry
  • 1 cup herbed Pepperidge Farm seasoned stuffing

Wash mushrooms, remove stems, dry caps. Dip caps in melted butter. Place in buttered pan. Chop ¼ cup stems. Saute with scallions and butter. Add stuffing mix. Moisten with sherry. Bake 350°F for 15 minutes.

Cheryl's Ham Glaze

Score and rub ham with mustard, brown sugar and cloves. Bake ½ hr at 325°F. Cook sauce on stove for 15 minutes.

  • 1 can whole cranberry sauce
  • 1 can crushed pineapple
  • ½ cup brown sugar
  • 1t clove

When ham browns add sauce. Bake 1to 1½ hr. Add water to pan if needed. Remove ham. Put ham on stove to make gravy. May need additional water.

Hello Dolly Bars

  • 1 stick margarine, melted
  • 1 cup graham cracker crumbs
  • 1 cup coconut
  • 6 oz chocolate chips
  • 1 cup chopped walnuts
  • 1 can sweetened condensed milk

In a baking dish, mix margarine with graham cracker crumbs and pack down. Cover with one layer coconut, chocolate chips, and chopped walnuts. Cover with can of condensed milk. Bake at 350°F for 25 to 30 minutes.

Lemon Dessert

  • 1 cup flour
  • 1 stick butter
  • ½ cup chopped nuts

Mix and pat in 13"x9" pan. Bake 20 minutes at 350°F and cool.

  • 8 oz cream cheese
  • 1 cup sifted confectionery sugar
  • 10 oz pkg of Cool Whip. Use half

Blend these three ingredients and spread on baked mixture.

  • 2 ½ cups of cold milk
  • 2 small pkg instant lemon pudding

Mix and when thick pour on cheese mixture. Spread rest of second half of Cool Whip on top and sprinkle with chopped nuts. Chill 24 hrs.

Nana Lenihan's Cranberry Orange Relish

  • 1 pkg fresh cranberries
  • 1 cup sugar
  • 1 mediaum orange, cut and seeded

Chop in food processor and chill

Nana Lenihan's Italian Cookies

  • 7 eggs
  • 8 ½ cups of unsifted flour
  • 2 cups sugar
  • 1 cup oil
  • 2 sticks margarine
  • 7 T baking powder
  • 1 cup milk
  • 1to 2 bottles of Anise extract

Melt butter and oil together and put aside. Beat eggs until nice and fluffy. Add butter and oil. Doesn't matter if hot. Add milk. Mix in sugar and extract. Mix well with beaters. Blend flour with baking powder. Put flour in large pan and make a well. Then add egg mixture. Just mix until tacky. Don't over mix. Grease pan lightly.

Bake 375°F for 10 minutes, no longer. Cookies should be light, not brown. They will crack but this is ok.

Rigatoni With 3 Cheeses

  • 3 T salt
  • 1 lb rigatoni
  • 3 ½T butter
  • ½ lb shredded swiss cheese
  • ½ lb fontina
  • ½ lb mozzarella
  • 1 cup heavy cream
  • ½ cup grated parmesan
  • ½t ground nutmeg

Preheat oven 375°F. Cook rigatoni in salted water. Drain. Mix butter, pasta. Add cheeses and cream. Toss. Add half of the parmesan. Place in buttered casserole pan. Sprinkle remaining parmesan on top. Then add nutmeg on top. Bake 15 to 20 minutes until brown.

Rhubarb Dessert

  • 2 lbs rhubarb
  • 1 cup sugar
  • ½ cup water
  • 8 oz heavy cream
  • 2 bananas mashed
  • 2 egg whites

Put rhubarb, sugar and water in pan and bring to boil. Simmer until soft. Drain and cool. Add mash bananas, cream. Then add egg whites that have been beaten to stiff peaks.

Raisin Sauce

Pour ½ cup boiling water over raisins. Combine with 2 cups sour cream.

  • ½t salt
  • 1t horseradish
  • 2t lemon juice

Serve with ham

Maria's Irish Bread

  • 1 stick butter melted
  • Cream with 1½ cups of sugar.
  • Add 3 beaten eggs
  • 1 cup milk
  • 4 cups flour
  • 3 t baking powder

Mix together raisons, nuts, caraway seeds and pineapple. Bake 300°F for 1 hr in a greased 10" spring form pan.

Peanut Butter Cream Pie

  • 4 oz cream cheese
  • 1 cup confectionery sugar
  • ⅓ cup peanut butter
  • 1 pkg Dream Whip
  • ¼ cup nuts

Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Prepare Dream Whip by directions. Pour mixture into pie shell graham cracker crust. Dream Whip on top. Sprinkle top with chopped nut. Chill until firm. For crust melt ½ cup peanut butter and butter to hold together.

Short Ribs of Beef

  • 1 clove of garlic, minced
  • 2 roots of white part of scallion chopped
  • ½ cup soy sauce
  • 1½t sesame oil
  • ½t pepper
  • 2T sugar
  • 1t sesame seeds roasted
  • 2To 3 T water

Mix all together and marinate meat several hours before cooking

Pat Sprissler's Pie Crust

  • 2 ½ cups flour
  • 2T sugar
  • 1t salt
  • 1 cup lard (½ lb)
  • ½ cup milk which has been soured by adding 1t
  • vinegar

Sift flour, sugar and salt in a bowl. Blend in shortening with fingers, not two finely. Add liquid and mix with knife. Roll pie crust out between two pieces of wax paper for never fail top and bottom crust. I always use this method. Brush undercrust with beaten egg white to keep liquids from making crust soggy.

Grammy's Pecan Pie

Mix til smooth 1 cup sugar, 2/3 cup dark corn syrup, ½ stick butter. Mix and add 1t flour, ¼ t salt, 3 beaten eggs. Then add 1t vanilla and 1 cup pecans. Bake at 325°F in unbaked shell. Done when knife comes out clean.

Mary Lenihan's Crumb Cake

Sift together 3 cups flour, 2 cups sugar, 1t baking powder. Cut in two sticks of soft margarine. Mix until fine crumbs. Take out 1½ cups and put in another bowl and add cinnamon to it. To the rest of the crumbs add two eggs, ¾ cup milk, 1t vanilla. Blend until smooth. Pour into a greased 13"x 9" pan. Sprinkle cinnamon mixture over top of batter. Bake 350°F 35-40 minutes. Cool on rack and sprinkle confectionery sugar on top. Cut into squares.

Swedish Apple Pie

350°F for 45 minutes Fill pie pan 2/3 full with peeled sliced apples. Sprinkle with 1t sugar and 1t cinnamon. In a small bowl combine ¾ cup melted butter or margarine, 1 cup sugar, 1 cup flour, 1 egg, ¼ cup chopped nuts and a pinch of salt. Pour over apples.

Note: I also sprinkle ⅛ to ¼ cup of nuts over chopped apples before pouring batter

Christine's Poulet Dijon

  • 2 lb of chicken breasts
  • 1 stick margarine or butter
  • ½ pint heavy cream
  • ½t ground pepper
  • heaping T Dijon mustard

Cut chicken into ¾ by 4" strips. Lightly dust with flour. Melt butter in skillet. Add chicken and sautŽ until tender and white. Remove chicken from pan. Add cream, pepper and mustard to skillet. Blend well. Add chicken and heat until bubbly. Serve with rice pilaf and green vegetables.

BG's Peanut Butter Cookies

  • ½ cup peanut butter
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1t baking soda
  • 1⅓ cup flour
  • ¼t salt

Cream butter, and add sugars. Sift soda, flour and salt. Add egg to creamed mixture then add dry ingredients. Bake 350°F 9 to 12 minutes.

Susan's Biscuits

Sift 2 cups flour, 3 t baking powder, 1t salt Add 6 to 7 T of shortening Cut into dry mixture Add ¾ cup of milk Mix and knead until moist enough to form a ball (about 20 times) Cut into biscuits Bake 450°F for 20 minutes

You may add 1½T sugar

Blue Cheese Spread

  • 1 cup cottage cheese
  • ½ lb blue cheese crumbled
  • 4 T grated onion
  • ¼ cup mayonnaise
  • ¼ t lemon juice

Mix, chill, serve with veggies or crackers

Hot Crab Meat Appetizer

  • 1 8 oz package of cream cheese, softened
  • 1½ cups (1 6 ½ oz can) crab meat
  • 2T finely chopped onion
  • 2To 3 T milk
  • ½To 1t horseradish
  • Salt and pepper
  • ½ cup slivered almonds sprinkled on top

Bake 375°F for 15 minutes

Hot Fudge Sauce

  • 2 squares of chocolate melted with ¼ lb butter.
  • Add ½ cup cocoa
  • 1½ cups sugar
  • 2t vanilla
  • 1 cup of light cream

Stir til smooth over low heat.

Shrimp Dip

  • 8 oz. whipped cream cheese at room temperature
  • 1 can of Cream of Shrimp soup
  • ½t Worcestershire sauce
  • 1 can shrimp

Refrigerate until ready to use. You can add salad oil or skip the shrimp.

ROB's Shrimp Dip

  • ¾ cup shrimp
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup ketchup
  • 1t lemon juice
  • 1t horseradish

Chop in food processor and chill.

Vinaigrette Dressing

3 to 1 ratio "“ 4 ½T olive oil, 1½T vinegar, mustard and shallots

Spinach Feta Filo Triangles

  • 1 pkg frozen spinach, cooked and well drained
  • ½ cup feta crumbled
  • ½ cup cottage cheese
  • ½t dill
  • 1t parmesan cheese
  • 2T scallions
  • 1 stick butter melted
  • 1 pkg filo dough

Keep moist between two sheets waxed paper and wet towels. Dries out quickly. Add egg, cheeses, onions, dill to spinach and mix well. Brush one sheet of filo with butter. Put another sheet on top. Cut into two inch strips. Put 1t mixture at short end. Flag fold. Coat top with butter and cook 400°F for 10 minutes.

Sauce for Salmon

  • 2 cloves of garlic crushed
  • ¼ cup butter
  • ¼ cup lemon or lime juice
  • ½t salt
  • ⅛ t pepper
  • ⅛ t bottled hot pepper sauce

Brown garlic and butter. Add other ingredients. Brush on fish during cooking.

Mary Majkut's Cranberry Coffee Cake

  • ½ cup margarine
  • 1 cup sugar
  • 2 eggs
  • 1t baking powder
  • 1t baking soda
  • 2 cups flour
  • ½t salt
  • ½ pint sour cream
  • 1 can whole cranberry sauce
  • ½ cup of slivered almonds

Mix all but almonds and cranberry. In a greased and floured tube pan, layer ⅓ of batter, ⅓ cranberry, batter, cranberry, etc. Top with almonds. Bake at 350°F for 55 minutes. Topping: ¾ cup confectionery sugar, 1t warm water, and 1t almond extract.

Cheese Mix

  • 1 8 oz pkg of softened cream cheese
  • 1 pkg of Cains Dry Blue Cheese Dip Mix
  • 1 container of Wispride cheese
  • dash of Worcestershire

Spinach Dip

  • 1 pkg frozen spinach (not cooked), thawed and drained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 pkg of Knorr's Vegetable Soup Mix
  • 1 can of water chestnuts chopped
  • 3 to 4 scallions chopped

Cheryl's Cheese Dip

  • 1 pkg cream cheese (8 oz)
  • 2T crushed pineapple
  • 2T chopped green pepper
  • 2T chopped red onion

Mix together and sprinkle with chopped parsley

Pier 4 Cheese Spread

  • 2 lbs Wispride Cheddar Cheese
  • ¼ cup cream cheese
  • ¼ cup butter
  • 1½T horseradish
  • 1t Worcestershire sauce
  • 3 T sherry

Mix well, chill and serve. Will keep 2-3 months.

Veal Stock

Leek, carrot, onion, garlic. Cut up, sautŽ in pan with butter. Veal bones (2 lbs) or chicken bones Brown bones in oven. Remove from oven and place in pot. Add sauted vegetables Let rest for ½ hr. Then take ½ cup white wine. Boil down and repeat two more times. Then add water, bay leaf, thyme and parsley. Boil for simmer for 4 hours and strain.

Legal Seafood Casserole

  • ⅓ cup plus 1t butter
  • 3 cloves of garlic, minced
  • 2 lb total of lobster meat, shrimp, and scallops.
  • Cook and cut into bite size pieces
  • 1 cup cracker crumbs
  • 1 cup Montery Jack Cheese grated

Preheat oven to 400°F. Saute garlic in ⅓ cup butter. Do not brown. Place fish in buttered casserole dish. Toss with melted garlic butter. Sprinkle fish with cracker crumbs and cheese. Dot with remaining butter. Bake 12To 15 minutes until heated and cheese melts.

Mushroom Bisque

  • ¼ cup butter
  • 1 small onion chopped
  • 1 celery stalk chopped
  • ¾ lb mushrooms, sliced
  • 1 small potato, peeled and diced
  • 1 cup chicken broth
  • 1 ¼ t salt
  • ¾ t minced fresh thyme or ¼ t dried crumbled
  • pinch of freshly ground pepper
  • 2 cups milk
  • ¾ cups of whipping cream
  • ¼ cup dry Sherry
  • 2t tamari soy sauce
  • sour cream garnish

Melt butter in large heavy saucepan over medium-low heat. Add onion and celery. Cover and cook until transparent (about 10 minutes). Stir in mushrooms and cook until softened (about 6 minutes) Add potato, stock, salt and pepper. Increase heat and simmer until potato is soft (about 15 minutes). Puree mixture in processor or blender until smooth, stopping to scrape down sides of the container. Return to saucepan and add milk, cream, Sherry and soy. Heat thoroughly but do not boil.

Fettucini

  • 8 T butter
  • ¼ cup heavy cream
  • ½ cup parmesan cheese
  • 1 egg

Melt butter. Add cream and cheese. Add beaten egg. Cook until thicken and mix with fettucini.

Cranberry Crisp

Mix together ½ cup flour, 1 cup brown sugar, ½ cup coconut. Cut in 6 T butter until crumbly. Stir in 1 cup of oats. Spread half of mixture in 9"x9" greased pan. Bake for 5 minutes at 350°F. Spread on 1 can of whole cranberry sauce. Top with remaining dry ingredients. Bake 350°F for 45 minutes. Server warm with vanilla ice cream.

Mary Majkut's Cranberry Coffee Cake

  • ½ cup margarine
  • 1 cup sugar
  • 2 eggs
  • 1t baking powder
  • 1t baking soda
  • 2 cups flour
  • ½t salt
  • ½ pint sour cream
  • 1 can whole cranberry sauce
  • ½ cup of slivered almonds

Mix all but almonds and cranberry. In a greased and floured tube pan, layer ⅓ of batter, ⅓ cranberry, batter, cranberry, etc. Top with almonds. Bake at 350°F for 55 minutes. Topping: ¾ cup confectionery sugar, 1t warm water, and 1t almond extract.

Cheese Mix

  • 1 8 oz pkg of softened cream cheese
  • 1 pkg of Cains Dry Blue Cheese Dip Mix
  • 1 container of Wispride cheese
  • dash of Worcestershire

Spinach Dip

  • 1 pkg frozen spinach (not cooked), thawed and drained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 pkg of Knorr's Vegetable Soup Mix
  • 1 can of water chestnuts chopped
  • 3 to 4 scallions chopped

Cheryl's Cheese Dip

  • 1 pkg cream cheese (8 oz)
  • 2T crushed pineapple
  • 2T chopped green pepper
  • 2T chopped red onion

Mix together and sprinkle with chopped parsley

Pier 4 Cheese Spread

  • 2 lbs Wispride Cheddar Cheese
  • ¼ cup cream cheese
  • ¼ cup butter
  • 1½T horseradish
  • 1t Worcestershire sauce
  • 3 T sherry

Mix well, chill and serve. Will keep 2-3 months.

Veal Stock

Leek, carrot, onion, garlic. Cut up, sautŽ in pan with butter. Veal bones (2 lbs) or chicken bones Brown bones in oven. Remove from oven and place in pot. Add sauted vegetables Let rest for ½ hr. Then take ½ cup white wine. Boil down and repeat two more times. Then add water, bay leaf, thyme and parsley. Boil for simmer for 4 hours and strain.

Legal Seafood Casserole

  • ⅓ cup plus 1t butter
  • 3 cloves of garlic, minced
  • 2 lb total of lobster meat, shrimp, and scallops.
  • Cook and cut into bite size pieces
  • 1 cup cracker crumbs
  • 1 cup Montery Jack Cheese grated

Preheat oven to 400°F. Saute garlic in ⅓ cup butter. Do not brown. Place fish in buttered casserole dish. Toss with melted garlic butter. Sprinkle fish with cracker crumbs and cheese. Dot with remaining butter. Bake 12To 15 minutes until heated and cheese melts.

Mushroom Bisque

  • ¼ cup butter
  • 1 small onion chopped
  • 1 celery stalk chopped
  • ¾ lb mushrooms, sliced
  • 1 small potato, peeled and diced
  • 1 cup chicken broth
  • 1 ¼ t salt
  • ¾ t minced fresh thyme or ¼ t dried crumbled
  • pinch of freshly ground pepper
  • 2 cups milk
  • ¾ cups of whipping cream
  • ¼ cup dry Sherry
  • 2t tamari soy sauce
  • sour cream garnish

Melt butter in large heavy saucepan over medium-low heat. Add onion and celery. Cover and cook until transparent (about 10 minutes). Stir in mushrooms and cook until softened (about 6 minutes) Add potato, stock, salt and pepper. Increase heat and simmer until potato is soft (about 15 minutes). Puree mixture in processor or blender until smooth, stopping to scrape down sides of the container. Return to saucepan and add milk, cream, Sherry and soy. Heat thoroughly but do not boil.

Fettucini

  • 8 T butter
  • ¼ cup heavy cream
  • ½ cup parmesan cheese
  • 1 egg

Melt butter. Add cream and cheese. Add beaten egg. Cook until thicken and mix with fettucini.

Cranberry Crisp

Mix together ½ cup flour, 1 cup brown sugar, ½ cup coconut. Cut in 6 T butter until crumbly. Stir in 1 cup of oats. Spread half of mixture in 9"x9" greased pan. Bake for 5 minutes at 350°F. Spread on 1 can of whole cranberry sauce. Top with remaining dry ingredients. Bake 350°F for 45 minutes. Server warm with vanilla ice cream.

Whoopie Pies

  • 1 cup sugar
  • ½ cup shortening
  • 1 egg
  • ½ cup cocoa
  • 1 cup milk
  • 2 cup flour
  • 1½t baking soda
  • dash of salt
  • t of vanilla

Bake 425°F for 7 to 8 minutes Filling: ¾ cup shortening 1 2/3 cups confectionery sugar ½ jar marshmallow 1t vanilla milk as needed

Chinese Chicken Wings

  • 3 lbs chicken wings
  • 2 cups water
  • 2 cloves garlic
  • 2t salt
  • 2T honey
  • 6 T soy sauce
  • 1to 2t sliced ginger

Marinate 12To 24 hrs. Bake at 350°F for about 40 minutes.

Cranberry Chiffon Pie

  • Envelope, 1t of unflavored gelatin
  • ½ cup of cold water
  • 2 cups fresh cranberries
  • 2 egg whites
  • 1 cup sugar
  • 1t of lemon juice
  • ¼ t salt
  • 1 cup whipping cream
  • 1t sugar

Prepare and bake shell. Soften gelatin in water. Combine cranberries and softened gelatin in saucepan and bring to boil. Simmer 5 minutes stirring often. Cool. In a large bowl, combine egg whites, sugar, lemon juice, salt, and cranberry mixture. Beat until mixture holds firm peaks, about 6 to 8 minutes. Pour into baked pastry shell. Chill 4 to 5 hours. Cover with whipped cream (with 1t sugar).

Blender Gazpacho

  • 2 cups of tomato juice or V8
  • 1 cup of peeled and chopped tomatoes
  • ½ cup of finely chopped green peppers
  • ½ cup of finely chopped celery
  • ½ cup of finely chopped onions
  • ½ cup of cucumber or zucchini or cucumber
  • 2T of fresh parsley
  • 1 clove of garlic
  • 2To 3 T of wine vinegar
  • 2T olive oil
  • 1t salt
  • 1t Worcestershire sauce
  • ¼ t pepper

Mix in blender and chill

Ham Glaze #2

  • Can of whole cranberry sauce
  • ½t ground cloves
  • ½ cup orange juice
  • ½ cup pineapple juice
  • ¾ cup brown sugar

Melt and heat

Christine and Jeff's Fruit Juice

  • 1 cup orange juice
  • 1t gingerale
  • 1 cup guava juice (muona lai)
  • 1 cup cranberry juice

Mix altogether. Chill well. Will server six people.

Christine's French Toast

  • 2To 3 pieces of sliced French bread
  • 1 egg
  • ¼ t of vanilla
  • cinnamon and sugar
  • butter

Heat butter, scramble eggs, add vanilla, dip in cinnamon and sugar.

Tita's Chicken Stock

Saute leeks, carrots, celery, onion and garlic. Bring chicken to boil in water. Throw out the water. Wash the chicken. Clean the pan. Bring to boil in fresh water. Add vegetables and simmer 2To 4 hours.

Cranberry Squares

3 sticks margarine and 3 cups of sugar, Cream. Add 4 eggs, 1½t. Vanilla, 3 cups flour, 4 cups cranberries. Grease and flour 9"x13" pan. Bake 350°F for 45 minutes.

Old Fashioned Sugar Cookies

Cream ½ cup sugar and ½ cup butter. Beat and add 3 cups of flour, ¼ t of salt, 3 T of baking powder. Alternate ½ cup milk and ½t of vanilla. Roll on lightly floured board until ⅛ inch thick. Cut with small glass. Bake on a greased cookie sheet at 350°F for 10 to 15 minutes. Sprinkle with sugar if desired before baking.

Cream Puffs

½ cup Crisco 1 cup water, boil and add Crisco Turn heat off but leave pot on stove. Add 1 cup flour and ¼ t salt off heat. Add 4 eggs one at a time beating vigorously. Put rounded t of dough on a greased cookie sheet. Bake at 450°F for 10 minutes, the 400°F for 20 to 25 minutes.

Jordan Marsh Blueberry Muffins

  • ½ cup butter
  • 2 cups flour
  • 1 ¼ cups sugar
  • 2t baking powder
  • ½t salt
  • 2 ½ cups blueberries
  • 2 eggs
  • ½ cup milk

Cream butter and sugar. Add eggs one at a time. Sift dried ingredients and alternate with milk to cream mixture. Mix blueberries in by hand. Place filling to top of muffin cups and sprinkle with sugar. Bake in pre-heated 375°F oven 25 to 30 minutes.

Yogurt Cake

  • 1 cup yogurt
  • 1 cup butter
  • 2 cups sugar
  • 3 cups flour
  • 3 eggs
  • 1t baking poweder

350°F for 1 hr.

Baklava Syrup

On high heat:

  • 1 cup water
  • 1½ cups sugar
  • 1 sliver orange peel
  • 1t lemon juice
  • 1 stick of cinnamon

Filo, butter, 1 lb walnuts, 2T sugar, cinnamon, vanilla. 350°F 30 to 35 minutes in buttered pan.

Ida's Milk Chocolate Fudge

Combine ⅓ cup butter (5 T), 4 ½ cups sugar and 1 large can evaporated milk. Bring to boil and then stir constantly 5 ½ minutes. Remove from heat. Add 2t vanilla and stir. Add 13 oz Hershey's Chocolate (1 bar plus 7 squares), 24 oz of Milk Chocolate Chips. Stir to blend then add 7 oz Marshmallow Fluff (3 large T). Stir to blend. Add 2 cups walnuts last and stir. Spoon into buttered 13"x9" pan. Cool before cutting. Makes 5 lbs.

Pastry Short Crust

  • 1½ cups sifted flour
  • 3 to 4 ½T chilled water
  • 1t salt
  • 9 T chilled butter

Hot Crab Dip

  • 8 oz. cream cheese
  • 1t instant minced onion
  • 1½t grated lemon rind
  • 1t horseradish
  • 2T milk
  • 1t lemon juice
  • 1 can crab

Soften cream cheese. Add onion, lemon rind, horseradish, milk, lemon juice. Stir in crab spreading evenly in a casserole. Microwave 3 to 4 minutes on high.

Maria's Carrot Cake

  • 2 ⅓ cup flour plus 1t
  • 2 cups sugar
  • 2t baking powder
  • 1t baking soda
  • 2t cinnamon
  • 1t salt
  • 2 eggs beaten
  • 2t vanilla
  • 1 ¼ cup Crisco oil
  • 2 jars baby carrots
  • 1 cup pineapple crushed
  • 1 cup nuts

Bake at 325°F for 45 to 50 minutes.

Carol's Carrot Cake

  • 1t cinnamon
  • 3 cups flour
  • 2t baking soda
  • 2t baking powder
  • salt
  • 2 cups sugar
  • 1½ cups salad oil
  • 2 jars baby carrots
  • 4 eggs
  • 1 cup nuts and raisons

Bake at 350°F for 1 hr in 9"x13" pan.

Ida's Banana Bread

  • 1 cup sugar
  • 1 stick butter
  • 3 T sour milk (1t vinegar per cup milk) or yoghurt
  • or buttermilk
  • 2 eggs
  • 4 bananas (2 long and 2 short)
  • 2 ½ cup flour
  • 1t baking powder
  • ½t salt
  • ¾ cup chopped nuts

Bake at 350°F in middle of oven. Check after 50 minutes.

Cheese Spread

  • 10 oz Wispride Cheese
  • 8 oz cream cheese
  • 1 package of Cains dry blue cheese
  • Barbecue Sauce

  • 3 cups ketchup

  • 2t chili powder

  • 1t mustard

  • 1t black pepper

  • 1t Worcestershire sauce

  • 1 clove garlic

  • 1 medium onion

  • ¼ cup lemon juice

  • 1 bay leaf

  • ¼ cup Italian salad dressing

  • ¾ cup maple syrup

  • ⅓ lb butter

Bring to a boil and simmer for one hour

Sharon's Mother Shirley's Blueberry Lemon Cake

  • 6 T butter
  • 1 cup sugar
  • 2 eggs
  • 1½ cups flour
  • 1t baking powder
  • pinch of salt
  • ½ cup milk
  • 2t lemon rind
  • 1 cup fresh blueberries

Cream butter and sugar. Blend in the eggs, one at a time. Combine flour, baking powder and salt together. Add creamed mixture alternately with milk and with flour. Stir in the lemon. Add floured berries. Bake at 350°F for 55 minutes in greased 8" x 4" loaf pan. Glaze: ⅓ cup sugar, 2T lemon juice. Put sauce in pan. Brush on warm bread.

Tita's Brown Sauce

  • Onion, carrot, leek
  • 4 T of butter
  • 3 T of flour
  • 4 cups of boiling stock
  • parsley, thyme, bay leaf
  • 1t of tomato paste
  • ½ cup white wine
  • 2T Madeira

Saute vegetables in butter. Add flour. Cook until brown for color. Wisking, add hot stock. Add parsley, thyme, bay leaf, tomato paste and wine. Let simmer. Drain off fat. When reduced to 1 ⅓ cup, strain and add Madeira.

Mary Kranz' Three Bean Salad

  • 1 package green beans
  • 1 package yellow beans
  • 1 can kidney beans, drained

Sauce:

  • 2/3 cup sugar
  • 2/3 cup oil
  • ½ cup cider vinegar
  • ½t salt
  • ½t pepper

Cook beans until tender. Add hot beans to sauce. Add kidney beans and mix. Marinate overnight in refrigerator for best flavor.

Ida's Barbecue Chicken Sauce

  • ½ cup ketchup
  • ½ cup soy
  • ⅛ cup honey
  • 3 or 4 cloves of garlic

Linnie's Beef Stroganoff

Flour beef and saute in butter until rare. Keep warm. Saute onions, garlic and mushrooms. Add: ½ cup beef stock ½ cup sherry 2T of tomato paste 1 cup of sour cream 2T of Worcestershire Sauce 1t dry mustard 1t chervil salt and pepper to taste

Apricot Squares

  • ¾ cup butter
  • 1 cup sugar
  • 1 egg
  • 2 cups flower
  • ½Teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup coconut
  • ½ cup chopped nut

Mix ingredients and press 2/3 of mixture into a 13" x 9" pan. Add a 10 oz. jar of apricot preserves and bake at 350°F.

Surprise Carrot Cake

(from Philadelphia Cream Cheese Cookbook)

  • 1 8 oz package of cream cheese
  • ¼ cup sugar
  • 1 egg beaten
  • 2 cups of flour
  • 1¾ cups of sugar
  • 2t baking soda
  • 2t of cinnamon
  • 1t salt
  • 1 cup of oil
  • 3 eggs beaten
  • 3 cups of shredded carrot
  • ½ cup nuts

Combine cheese sugar and egg. Mix until well blended and set aside. Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups of batter. Pour remaining batter into 9" bundt pan. Pour cream cheese mixture over the batter. Carefully spoon reserved batter over cream cheese mixture spreading to cover. Bake at 350°F for 55 minutes or until done. Cool 10 minutes. Remove from pan and sprinkle with confectionery sugar.

Cheryl Lenihan's Apple Cake

  • 1 can apple slices
  • 2 eggs
  • 2 cups of sugar
  • 2t of cinnamon
  • 1t vanilla
  • ½ cup vegetable oil
  • 2 cups flour
  • 2t baking soda
  • ¾ t salt

Chop slices, mix together, bake 350°F for 45 minutes in an un-greased 13"x9" pan.

Artichoke Squares

  • 2 six oz jars of marinated artichokes
  • 1 onion chopped
  • 1 clove garlic minced
  • 4 eggs
  • ¼ cup bread crumbs
  • dash of Tobasco
  • ½t of oregano
  • salt and pepper
  • 2 cups of shredded cheddar cheese

Drain the juice from one jar of artichokes into the skillet. Saute the onion and garlic in that juice. Drain the other jar and chop all the artichokes. In a bowl, beat the eggs and then add the bread crumbs, Tobasco, oregano, salt and pepper. Stir in the onion, garlic, cheese and artichokes and mix well. Bake in a 13"x9" pan for ½ hr at 325°F. Cut into squares and serve hot. These squares can be made in advance and re-warmed on a cookie sheet. Yields about 30 squares.

Cheryl Lenihan's Almond Squares

  • 2 cups flour
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ½t of baking powder
  • ½t of salt
  • 2t of almond extract

Mix together. Sprinkle coconut and sugar on top. Bake in a 350°F oven in a 9" x 13" greased pan for 30 minutes

Zoe's Banana Bran Bread

Cream together ¼ cup shortening, ½ cup sugar and add 1 egg, beaten well. Add 1 cup of all-bran, 1½ cup of mashed bananas, 1t of vanilla. Sift together 1½ cups of flour, ½t salt, ½t baking soda. Stir only until well mixed. Bake in 375°F oven for 1 hour in a greased pan.

Christmas Form Butter Cookies

  • 1 ¼ cups of butter
  • 2 cups sugar
  • 2 eggs
  • 4 cups flour
  • 1t baking powder

Cream the butter and sugar. Add unbeaten eggs and beat well. Add flour and baking powder. Divide dough into 5 or 6 parts. Pat to about an inch thick. Wrap in wax paper and chill for at least two hours. Overnight or longer is better. Take when ready and roll thin. Cut into shapes with cookie cutters. Break in 375°F for 7 or 8 minutes.

Beer Bread

  • 3 cups of self raising flour
  • 3 T of sugar
  • 1 can of beer at room temperature

Mix, put in greased loaf pan, melt ¼ cup margarine and pour over top Bake 375°F for 45 to 60 minutes

Four Bean Salad

1 lb. can (2 cups) drained:

a. green beans b. yellow beans c. red kidney beans d. lima beans
  • ½ cup sugar
  • ½ cup wine vinegar
  • ½ cup salad oil
  • 1teaspoon salt
  • ½Teaspoon dry mustard
  • ½Teaspoon tarragon
  • ½Teaspoon basil
  • 1 med green pepper sliced in rings
  • 1 med onion sliced
  • 2T parsley

Sharon's Cherry Clafouti

Six to eight servings, 10" pie plate or tart tin. Shortening to prepare the pan, ¼ cup plus two T sugar. 1 lb dark sweet cherries "“ rinsed, stemmed and pitted. 1½ cups milk 1 cup heavy cream 4 eggs beaten 1teaspoon vanilla 1 cup flour ¼ teaspoon salt powdered sugar to garnish

Preheat oven to 375°F. Butter pan and sprinkle with sugar. Spread cherries in pan and sprinkle with sugar. In a bowl blend milk, cream, eggs and vanilla. Mix flour, ¼ cup sugar and salt in a separate bowl. Mix liquid and dry ingredients with a wisk combining fully. Pour batter over cherries. Bake about 35 minutes or until puffed and golden.

Quick Chocolate Chip Cookies

  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1teaspoon vanilla
  • 1 egg

Mix by hand 1½ cups of flour sifted with ½Teaspoon baking soda and ½Teaspoon salt. Greased 9" pan. 350°F for 15 minutes.

Pie Crust #2

  • 1½ cups sifted flour
  • 3 to 4 ½T water
  • 1teaspoon salt
  • 9 T butter

Pie Crust #1

  • 4 cups flour
  • 1¾ cups of vegetable shortening
  • 1t sugar
  • 2t salt
  • 1t vinegar
  • 1 egg
  • ½ cup water

Chicken Marinade

  • ½ cup ketchup
  • ½ cup soy sauce
  • ⅛ cup honey
  • 2 to 3 cloves of garlic

Colleen's Strawberry Bread

  • 3 cups strawberries
  • 4 eggs
  • 1 cup oil
  • 2 cups sugar
  • 3 cups flour
  • 1t cinnamon (optional)
  • 1teaspoon baking soda
  • 1teaspoon salt

Cut strawberries in small pieces. Beat eggs. Add oil, sugar, strawberries and mix. In a separate bowl mix salt, flour, baking soda and cinnamon. Add strawberry mixture. Pour into greased and floured pans. 350°F for one hr. Makes two loaves. Muffins about 20 minutes.

Rob's Chocolate Sauce

  • ¼ lb of butter
  • 2 chocolate squares
  • ½ cup of cocoa
  • 1½ cup sugar
  • 1 cup light cream
  • 2t of vanilla

Melt butter and chocolate. Add other ingredients.

Elaine Wilson's Teriyaki Marinade

  • 2 cloves garlic
  • ½ cup of Soy sauce
  • ¼ cup of brown sugar
  • 2T of olive oil
  • ¼ teaspoon of pepper
  • ¼ teaspoon of ground ginger

Meat Marinade

  • ¾ cup vegetable oil
  • ¼ cup Soy sauce
  • ¼ cup honey
  • 2T of vinegar
  • 2T of chopped onion
  • 2 large cloves of garlic
  • 1½Teaspoons of ground ginger

English Tea Room Salad Dressing

  • ¾ cup sugar
  • 1½Teaspoons salt.
  • 1 ⅓ teaspoons of dry mustard.
  • 1 small onion grated.
  • 7 T vinegar.
  • 1 ⅓ cups salad oil.
  • 1t plus 1teaspoon of celery seed.

BG's Fruit Salad Dressing

  • ¼ cup orange juice
  • 3 T lemon juice
  • ¼ cup of sugar
  • 2 eggs beaten
  • ½To 1 cup of whipped cream

Cook lemon and orange juice in sugar for about 4 minutes. Add eggs until consistency of custard. Chill and then add whipped cream

Seven Layer Salad

1 10 oz. pkg. frozen spinach. Add salt, pepper, and ½ t. sugar to ½The pkg of spinach.

2 6 hard boiled eggs chopped.

3 ½ lb ham or pepperoni

4 ½ head of iceberg lettuce. Add salt, pepper, and ½ t. sugar to the iceberg lettuce.

5 1 pkg frozen peas uncooked.

6 1 red onion sliced in rings.

7 2 cups mayonnaise, 1 cup sour cream. Mix mayo with sour cream. Put on top Sprinkle on ½ lb Swiss cheese grated. Put ½ lb of crumbled bacon on top.

Dressing for Spinach Salad

  • ½ cup sugar
  • 1teaspoon salt
  • 1teaspoon paprika
  • ½ cup oil
  • ½ cup chopped scallions
  • ¼ cup vinegar
  • ⅓ cup of ketchup

Ida's Irish Bread

Mix 1 cup of white sugar with 2T of Crisco. Add two eggs. Sift and mix 3 cups of flour and 3 teaspoons of baking powder and 1teaspoon of salt. Add and mix 1 cup of milk. Add raisons and caraway seeds. Bake 350°F for 15 minutes. Sprinkle with brown sugar before baking.

Coq au Vin

  • 2To 3 lbs of chicken cut up.
  • 3 T of butter
  • 2T of olive oil
  • 4 oz. of brandy
  • 2T of tomato paste
  • 2 cups of chicken stock
  • 1 cup of dry red wine (Merlot)
  • 1teaspoon of basil
  • 1teaspoon of thyme
  • 1 bay leaf

Brown chicken in butter and olive oil. Flame with brandy. Remove fat and add stock, wine, tomato paste and seasonings. Cook 30 to 40 minutes. Saute shallots and mushrooms together. Blanch onions. Blanch bacon. Melt two oz. of butter. Add bacon and onions. After mixture is dry add salt, pepper and sugar. Caramelize. Make buerre manie with butter and flour and add to liquid. Add mushrooms and shallots.

Fresh Basil Pesto

  • 1 cup firmly packed, snipped fresh basil
  • ½ cup snipped parsley
  • ½ cup grated Parmesan or Romano cheese (2 oz).
  • ¼ cup pine nuts, walnuts, or almonds
  • 1 or 2 cloves garlic, quartered
  • ¼ teaspoon salt
  • ⅓ cup olive or cooking oil

Place basil, parsley, cheese, nuts, garlic and salt in blender container or food processor bowl. Blend with several on-off turns until a paste forms. With machine running slowly, gradually add the oil and blend until mixture is the consistency of soft butter. Turn into a storage container. Refrigerate up to one month or freeze as needed. Thaw pesto before using. Makes one cup.

Walnut Meringue Pie

  • 20 Ritz crackers crumbled
  • ½ cup walnuts chopped
  • 3 egg whites
  • 1 cup sugar
  • ½Teaspoon baking powder
  • 1teaspoon vanilla
  • ½ pint whipped cream

Beat egg whites till stiff. Add sugar gradually. Mix in baking powder and vanilla. Fold in crumbs and nuts. Spread in buttered 10" pie pan. Bake at 325°F for 25 minutes. Cool. Spread with whipped cream, shaved bitter chocolates and walnuts on top.

Sugared Pecans

1 lb Pecan halves 1 egg white and 1teaspoon water. Beat to meringue. Stir pecans into meringue. Mix ½ cup sugar and ½Teaspoon cinnamon. Stir pecans into sugar mixture. Spread on buttered cookie sheet. Bake for 1 hr. at 200°F. Turn every 15 minutes.

Cream Puffs

½ cup Spry bring to boil

Take off heat and add 1 cup flour and ¼ teaspoon salt. Beat until it leaves the side of the pan. Beat in 4 eggs one at a time til smooth, away from heat 450°F for 10 minutes, then reduce to 400°F for 25 minutes.

Artichoke Dip

  • 1 4 oz. jar of pimentos
  • 1 14 oz can artichoke hearts
  • 3 to 4 oz can of diced green chiles
  • 1½ cup of mayonnaise
  • 4 oz. of shredded Monterey Jack cheese
  • ½ cup Parmesan cheese

Drain and cut pimentos. Save a few. Drain and chop artichoke hearts. Mix all together. Put in 1½ qt. baking dish. Sprinkle Parmesan cheese and a few pimentos. Bake at 325°F for 30 minutes. Can be made ahead.

Apple Cake

  • 1 can Comstock sliced apples
  • 2 eggs
  • 2 cups sugar
  • 2Teaspoon cinnamon
  • 1teaspoon vanilla
  • ½ cup vegetable oil
  • 2 cups flour
  • 2t baking soda
  • ½Teaspoon salt

Chop apple slices. Mix all ingredients together. Toss in apples. Bake at 350°F for 45 minutes in an ungreased 13" x 9" pan.

Forget Me Nots

Beat two egg whites until creamy. Then add 2/3 cup sugar and beat til stiff. Fold in one cup of nuts, one cup chocolate bits, and one t vanilla. Drop on foil pan heaping half a teaspoon. Bake at 350°F then turn oven off immediately.

Emily's Blueberry Muffin Cake

Chatters - Hubby and I have been known to devour this whole cake all by ourselves. Because it so closely resembles the blueberry muffins that are sold in a large department store in Boston

  • 1½ cup of sifted flour
  • 1teaspoon baking powder
  • ½Teaspoon salt
  • ½ cup margarine or butter
  • 1 cup sugar
  • 2 eggs
  • ⅓ cup milk
  • 1teaspoon vanilla
  • 1½ cups blueberries floured

Sift flour, baking powder and salt together. Cream the shortening with the sugar until fluffy. Add eggs one at a time and beat well. Add flour mixture to creamed mixture alternately with milk. Mix extremely well. The longer you can beat it the better it can be. Fold in vanilla and floured berries. Pour batter into well-greased square pan. Sprinkle with granulated sugar. Bake at 350°F for about 40 minutes.

Barbara's Ham Glaze

Score and rub with mustard, brown sugar and clove. Cook sauce on stove for 15 minutes.

  • 1 can whole cranberry sauce
  • 1 can crushed pineapple
  • ½ cup brown sugar
  • 1teaspoon clove

Cook ham at 325°F. When the ham browns add sauce and bake 1to 1½ hrs. Add water to pan if needed. Remove the ham. Put pan on stove to make gravy. May need water.

Broccoli Casserole

2 stalks of fresh broccoli or 2 pkgs of frozen broccoli 1 can condensed Cream of Mushroom soup 2 eggs slightly beaten ½ cup cheddar cheese shredded ¼ cup of mayonnaise 1 small onion chopped 1 cup Pepperidge Farm Seasoned Stuffing Crumbs ½ stick butter

Cook and drain broccoli. Put in 2 qt casserole dish. Stir in egg, soup, onions and mayonnaise and mix well. Sprinkle grated cheese on top. 350°F for 20 minutes. Remove pan from oven and spread stuffing crumbs on top. Pour melted butter over crumbs and return to oven for another 20 minutes.

Bernaise Sauce

½c butter; 1t minced green onion or shallots, ½t white pepper, ½t tarragon leaves, ½t chervil, 2½T red wine vinegar, 2½T Chablis or other dry white wine, 3 egg yolks, 2T water, ¼ c finely chopped parsley, 1t lemon juice, salt to taste (1) Melt butter in small saucepan and keep warm. Combine onion, pepper, tarragon, chervil, vinegar and wine in the top of a double boiler and place over direct heat. Simmer until almost all the liquid has evaporated. Cool to lukewarm. (2) Beat the egg yolks with water, then blend into onion mixture. Place overhot water and cook, beating constantly with whisk until thick. Remove from heat. (3) Add a tablespoon of butter at a time, whisking vigorously, until all butter is absorbed. The sauce will separate if the butter is added too fast or too much at a time. (4) Add the parsley and stir until well blended. (5) Stir in the lemon juice, then season with salt and additional pepper, if desired. Keep warm over hot water. This makes 1 cup of sauce.

Fresh Basil Pesto

  • 1 cup firmly packed, snipped fresh basil
  • ½ cup snipped parsley
  • ½ cup grated Parmesan or Romano cheese (2 oz).
  • ¼ cup pine nuts, walnuts, or almonds
  • 1 or 2 cloves garlic, quartered
  • ¼ teaspoon salt
  • ⅓ cup olive or cooking oil

Place basil, parsley, cheese, nuts, garlic and salt in blender container or food processor bowl. Blend with several on-off turns until a paste forms. With machine running slowly, gradually add the oil and blend until mixture is the consistency of soft butter. Turn into a storage container. Refrigerate up to one month or freeze as needed. Thaw pesto before using. Makes one cup.

Go to page 2