APPETIZERS ARTICHOKE CHICKEN WEDGE The Park Family ¼ lb. fresh pea pods

1. APPETIZERS ARTICHOKE CHICKEN WEDGE The Park Family ¼ lb. fresh pea pods 1 (14 oz.) can artichoke hearts ½ c. mayo ¼ c. grated parmesan cheese 1 Tbsp. lemon juice 1 clove garlic, minced 1 ½ c. cooked chicken, finely chopped ½ c. chopped celery 1 round loaf rye, wheat or pumpernickel bread In a saucepan, cook pea pods in boiling water for 2 minutes. Drain well and then chill. Drain artichokes thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayo, parmesan cheese, lemon juice, and garlic. Mix well. Stir in chicken and celery. Cover and chill several hours. Serve in bread round. SUPER BOWL DIP Chris Billings 1 large can refried beans 1- 2lb. box Velveeta cheese 2 lbs. lean ground beef 1 large jar of salsa 1 small can dice chilies Mix together and cook in a crock pot. Simmer for an hour or so until the cheese is cooked down. Serve with tortilla chips. YUMMY HOT CRABMEAT DIP Brooke Clapp ½ lb. crabmeat 2- 8 oz. packages of cream cheese, softened ¼ c. chopped onion 1 Tbsp. basil 2 Tbsp. sour cream 2 Tbsp. Worcestershire sauce Combine all ingredients and mix well. Pour into serving dish and heat for 15-20 minutes at 350 degrees. THE BEST ONION DIP Melissa Emerton 2 large Vidalia onions, minced 1 c. mayo 8 oz. shredded cheddar cheese 1 Tbsp. garlic powder 1 ½ tsp. Worcestershire sauce Mix well. Bake in a greased dish at 375 degrees for 25 minutes, stirring occasionally. Serve either warm or cold. *NOTE- This recipe can be adjusted according to size and seasonings. 1 2

2. CHICKEN LIVER PATE Jane Haldane ½ lb. chicken livers 6 oz. butter, room temperature 2 Tbsp. brandy (optional) 2 tsp. dry mustard 1 tsp. thyme or sage, fresh (1/4 tsp. dry) 2 cloves crushed garlic salt and pepper to taste Fry chicken livers in 1 oz. of butter over medium heat for about 5 minutes. Remove and drain, keeping the liquid. Melt remaining butter and combine with livers in a blender. Pour brandy in juices left in pan and pour into blender. Top with remaining ingredients. Blend until you have a smooth puree. Remove from blender and press into whatever size dish or dishes desired. After pressing into the dish, traditionally 2 oz. of butter is melted to cover the top of the pate and then capers or peppercorns are added for decoration. Leave the pate in the refrigerator to get cold. *NOTE- Pate can be prepared up to 2 days prior and can also be frozen. HARVEST PUMPKIN DIP Donna Gray 8 oz. package of cream cheese, softened 2 c. confectionary sugar 15 oz. can pumpkin 3 tsp. pumpkin pie spice 1 tsp. vanilla ½ tsp. ginger Beat cream cheese and sugar until creamy. Gradually add remaining ingredients and beat until smooth. Serve with fruit slices. SPINACH BALLS Melissa Emerton 2- 10 oz. packages frozen chopped spinach 2 c. herb stuffing 1 large onion, diced 4 eggs, lightly beaten ½ c. grated parmesan cheese ¾ c. margarine, melted 1 ½ tsp. thyme 1 garlic clove, minced salt and pepper to taste Cook spinach according to directions on package. Drain well and squeeze out excess water. In a large bowl, mix spinach and remaining ingredients. Cover and chill for at least 2 hours. Roll mixture into 1 inch balls and freeze (very important!). Bake for 30 minutes at 300 degrees. 3 4

3. CHICKEN WONTONS Linsley Simmons 1 lb. boneless, skinless chicken breast 4 c. shredded mozzarella cheese 1 package wonton wrappers 1 large bottle of ranch salad dressing Boil the chicken until completely cooked and then when cool, chop up the chicken very fine. Mix in the mozzarella cheese and ranch dressing and stir until well combines. Texture of the mixture should be moist, not dry. Using a mini-muffin pan, lay the wonton wrappers flat over every other opening to allow room to fill and pinch together. Place 1 tablespoon of the mixture in the center of each wrapper, pinching the corners together. They will fall into the muffin tin holes. Bake for 350 degrees for 10-12 minutes or until tips of the wrappers get brown. Serve with salsa and sour cream. TACO DIP Audrey Means 16 oz. package of cream cheese- softened 10 oz. jar taco sauce small can black olives- sliced 1 c. tomatoes- chopped 1 c. green peppers- chopped 1 c. onions- chopped 2 c. Mexican blend shredded cheese 1 large bag tortilla chips In a bowl, mix cream cheese and taco sauce. Spread mixture into a 9 x 9 inch pan. Then layer veggies on top of mixture. Top with cheese. You are ready to dip! WARM LAYERED BEAN DIP Amanda Lynde 2 cans refried beans ½ c. salsa 1 package Mexican style or fiesta cheese (4 cheeses) ½ head of lettuce- shredded 1 tomato- diced 1 small can black olives- sliced 1 small container sour cream 1 bag tortilla chips Preheat oven to 350 degrees. On a baking sheet spread the 2 cans of refried beans. Spread a thin layer of the salsa over the beans and then sprinkle with cheese. Bake in the oven for about 10 minutes or until cheese is melted. Take it out of the oven and immediately layer lettuce, tomato, and olives on it. Serve warm with sour cream and chips. *NOTE- Dice 1 lb. of chicken or hamburger. Brown in a skillet and cook in taco seasoning according to directions. Sprinkle on top of the beans and then add cheese. If you make the dip with the meat, don’t add the salsa or the dip will become too runny. 1 2

4. EASY CHOCOLATE CHIP SCONES Emma & Mary Richardson 1 ½ c. flour 1/3 c. sugar 2 tsp. baking powder ½ tsp. salt ½ c. chocolate chips ¾ c. whipping cream Preheat over to 375 degrees. Blend all dry ingredients and add chocolate chips. Make a well at the bottom of the dry ingredients and add cream. Stir mixture together until crumbly. Continue to press dough together into a ball of uniformly mixed dough. Lightly flour your work surface and pat the dough into an 8 inch circle with a thickness of 1 ½ inches. Cut the circle (pizza style) into 8 wedges or triangles. Place triangles of dough a couple of inches apart on an ungreased cookie sheet. Pat a bit of cream onto each scone and sprinkle with sugar. Bake for about 12 minutes. BLUEBERRY MUFFINS FOR SAL Parker Allen 1 egg 1 c. blueberries ½ c. milk ¼ c. vegetable oil 1 ½ c. flour ½ c. sugar 2 tsp. baking powder ½ tsp. salt Mix wet ingredients together and then mix dry ingredients together. Blend both together. Bake at 375 degrees for about 20 minutes or until done. MARVELOUS MUFFINS Merrie Eley 2 c. flour 2/3 c. brown sugar 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 c. vanilla yogurt 1/3 c. canola oil 1 egg 2 c. fruit, chopped (berries, apples, mango, etc.) Mix dry ingredients together. Mix wet ingredients together. Blend lightly. Add fruit last and gently mix in. Pour batter into greased muffin tins. Sprinkle tops of muffins with cinnamon and sugar before baking. Bake at 375 degrees for about 25 minutes (for larger muffins) or at 400 degrees for 20 minutes (for regular sized muffins). WAFFLES Shelly Schildroth 1 ¾ c. flour 2 tsp. baking powder 3 tsp. sugar ½ tsp. salt 3 eggs- separated 1/3 c. vegetable oil 1 ½ c. milk Sift together dry ingredients. Combine egg yolks and milk. Add egg yolks and milk and oil to the dry ingredients. Fold in egg whites. Pour waffle batter in a hot, greased waffle iron. 1 2

5. SIMPLE EGG SUPPER FOR FOUR Bill Schubeck 2 Tbsp. butter 6 eggs 1 to 3 cloves garlic- minced ¼ to ½ small onion- minced salt and pepper to taste herbs- rosemary or parsley cheese- cheddar or feta or cream cheese vegetables- tomato or artichoke or mushroom or spinach any meat or sausage In a large skillet, melt 2 Tbsp. butter and then lightly sautee garlic and onion. Mushrooms too if using them. Add the eggs and draw the eggs toward the center of the pan on medium heat. When fairly cooked, and the eggs aren’t running around the pan, turn the heat off and add any herbs, cheeses, vegetables, and meats. Put the pan under the broiler briefly until the eggs are puffy and light brown. Cut into wedges and serve with rice or toast and a salad. FAVORITE RICE PANCAKES Bill Schubeck 1 ½ c. white rice flour ½ c. sweet rice flour- white or brown pinch of salt 3 tsp. baking powder 1/8 tsp. xanthum gum 1/3 c. canola oil 1 egg 1 to 1 ½ c. milk- cow, rice or soy fruit- chopped Sift flours, salt, baking powder and xanthum gum together in a large bowl. In a separate bowl, mix oil, egg and milk. Add the wet ingredients to the dry ingredients and whisk until just mixed. Adjust the liquid depending on your preference for thick or thin pancakes. Ladle in a hot skillet and turn when well bubbled. Add any fruit desired to pancakes in pan, making sure to bury the fruit in the batter. Keep cooked pancakes in a 200 degree oven covered with a dish towel so as to not dry out. Serve pancakes with maple syrup and yogurt. HASH BROWN CASSEROLE Meghan Baldridge 2 lb. package frozen hash browns 10 oz. can cream of chicken soup 2 ½ c. shredded cheddar cheese 16 oz. sour cream 1 bunch scallions- finely chopped Combine soup and sour cream in a large bowl. Stir in potatoes and add 2 c. of cheese and scallions. Put mixture in a 9 x 13 inch baking dish. Sprinkle remaining cheese over the top. Bake at 350 degrees for 1 hour or until the top is golden brown. 1 2

6. SALADS, SOUPS, VEGGIES AZTEC COUSCOUS Beth Jackson 1 c. whole wheat or regular couscous ½ tsp. ground cumin or whole cumin seeds 1 tsp. salt 1 c. boiling water 1 ¾ c. cooked black beans or 1- 15 oz. can 1 jalapeno pepper, seeded & diced (optional) 1 c. frozen corn, thawed ½ c. diced red onion ¼ c. minced fresh cilantro 3-4 Tbsp. lime juice 2 Tbsp. olive oil 1 large garlic clove, pressed Place cumin, salt and couscous in a large, heatproof bowl and pour 1 c. boiling water on top. Cover tightly and let sit until liquid is absorbed (about 10 minutes). Fluff with a fork. Toss in remaining ingredients and serve warm or at room temperature. *NOTE- This is my favorite summer dish. It was passed on by a former BHCS parent. BROCCOLI BACON SALAD Brooke Clapp 2 bunches broccoli, cut ½ medium sized red onion, chopped crumbled Dressing- 1 c. mayo ¼ c. sugar 2 Tbsp. cider vinegar Pour all ingredients into a large bowl and mix together. Refrigerate and serve. SWEET AND SOUR TOSSED SALAD Donna Gray 1 package Ramen noodles, chopped 1 c. sunflower seeds 6 c. romaine lettuce 4 c. broccoli florets, chopped 1 pint grape or cherry tomatoes 4 scallions, chopped Dressing- ½ c. oil ¼ c. sugar 3 Tbsp. cider vinegar 4 ½ tsp. soy sauce Combine ingredients for salad in one bowl and in another for dressing ingredients. Mix both well together right before serving. JAN’S BLUE CHEESE DRESSING Jan Snow 1 quart mayo ( I prefer Cains.) 1 quart sour cream 2- 7 oz. packages Italian dressing mix (I prefer Good Seasons.) ½ c. diced onions 4 Tbsp. minced garlic 24 ozs. Gorgonzola, blue cheese or both (Sam’s Club) 1 c. Newman’s Own Light Balsamic Vinaigrette 3 Tbsp. Janes’s Krazy Mixed-Up Salt Mix together. Makes 2 ½ quarts plus a little extra. *NOTE- My creation and my Dad’s favorite! Makes a great gift for blue cheese lovers. 5 6

7. HOMEMADE FRENCH DRESSING Lori & Maddie Dodge 1- 10 oz. can tomato soup 1 c. oil 1 tsp. pepper 2/3 c. red wine vinegar 1/3 c. garlic vinegar ½ c. sugar Mix together well. Chill. *NOTE- This recipe was originally from the Fisherman’s Friend, many years ago. BROCSLAW Donna Gray 2 c. scallions, chopped 16 oz. brocslaw 6 oz. sliced black olives, drained 1 ½ c. broccoli florets, chopped 1 c. sunflower seeds 2 packages Ramen noodles- oriental flavor, crushed ½ c. apple cider ½ c. sugar ½ c. olive oil Mix scallions, brocslaw, olives, broccoli, sunflower seeds, and Ramen noodles. In a separate bowl, whisk apple cider, sugar, olive oil, and oriental flavoring packet until combined well. Mix together both bowls right before serving. BUTTERNUT BEVY SOUP The Larsons 6 c. butternut squash, peeled and cubed 5 c. stock or water 2 Tbsp. sunflower oil 2 c. onions, chopped 1 tsp. thyme, dried 4 Tbsp. butter 1/3 c. unbleached white flour ¾ c. heavy cream ½ tsp. ground ginger 1 tsp. salt 1 Tbsp. tamari ½ c. roasted almonds, sliced or chopped black pepper to taste Combine squash and stock in a 4 quart pot, bring to a boil. Reduce heat, cover and cook until tender. Meanwhile, saute oil,onions and thyme until browned then add to squash. Puree squash and onion in blender until almost smooth, leaving a few chunks and then return to the soup pot. In the frying pan, melt butter over low heat and add flour. Stir 1-2 minutes or until well mixed and lightly browned. Add cream and whisk until blended. Add to soup pot and then return soup to a simmer. Addginger, tamari, salt and pepper. Simmer for another 15 minutes uncovered. Serve garnished with almonds. 7 8

8. HERB ROASTED POTATOES Chris Billings 2 lbs. potatoes 3 Tbsp. olive oil ½ c. grainy Dijon mustard 2 tsp. basil, thyme & parsley salt and pepper to taste Preheat over to 425 degrees. Cut potatoes into bite sized chunks. Toss potatoes with oil, mustard, and herbs. Add salt and pepper to taste. Cook for 35-40 minutes or until tender. SLOW COOKER CHICKEN TACO SOUP 1 onion, chopped Steve Johnson 1 can chili beans 1 can black beans 1 can whole kernel corn, drained 1 can beer 2 packages taco seasoning 1 can diced tomatoes with green chilies, don’t drain 1 can tomato sauce 3 whole skinless chicken breasts OPTIONAL- cheddar cheese, sour cream, crushed tortilla chips Place onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasonings and stir. Lay chicken breasts on top of mixture, pressing down just enough to cover. Set slow cooker for low heat, cover and cook for 5 hours. Remove chicken breast from the soup after 5 hours and allow to cool until they can be handled to be shredded. Stir the shredded chicken back into the soup and coop for 2 more hours. Serve with topping of your choice. *NOTE- Goes great with Absolute Mexican Cornbread! ABSOLUTE MEXICAN CORNBREAD Steve Johnson 1 c. butter ½ can chile peppers, drained and chopped 1 c. sugar 4 eggs ½ c. cheddar cheese ½ c. shredded Monterey Jack cheese 1 can cream style corn 1 c. flour 1 c. yellow cornmeal salt to taste Preheat over to 300 degrees. Lightly grease a 9 x 13 baking pan. In a large bowl beat together butter and sugar. Beat in 1 egg at a time. Blend in corn, chiles, and cheeses. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture and stir until smooth. Pour into a greased pan. Bake for 1 hour or until set. GLAZED SWEET POTATOES Rena Flores 4 large sweet potatoes ¼ c. maple syrup 2 Tbsp. butter, cut into pieces ½ tsp. salt ¼ c. pecan halves 1 c. mini marshmallows Preheat over to 375 degrees. Pierce each potato and bake until tender. Let stand until cool enough to handle, about 10 minutes. Peel and slice into ½ inch slices. Place in greased casserole dish. In a small pot combine maple syrup, butter and salt. Cook over medium heat, stirring occasionally, until fully combined. Pour over potatoes and stir. Cover and bake about 35 minutes. Top with marshmallows and serve. 9 10

9. MAIN DISHES BUBBLE PIZZA Carrie Clifford 3-4 cans of biscuits 2 c. pizza/ marinara sauce 2 c. mozzarella cheese toppings of your choice Preheat over to 350 degrees. Pop biscuits out of cans and quarter each individual biscuit. In a greased 9x 13 pan, “drop” biscuit pieces. Allow for them to pile onto each other. After pan is filled, spread out sauce, top with cheese and toppings of choice. Cook for 15-20 minutes, checking periodically. Pieces will be “bubbled” and cheese slightly browned. Cool slightly and serve. CHILI CHICKEN Connie Perry 1 large package boneless chicken breast 2- 12 oz. cans diced tomatoes 2 cans chili 16 oz. shredded mozzarella or cheddar cheese Fill a 9 x 13 baking dish with chicken. Cover chicken with tomatoes and bake at 350 degrees for 45 minutes. Then take out of over, pour chili over the top of the dish and bake another 30 minutes or until bubbly. Cover chili with cheese and bake until the cheese melts. Serve with rice and sour cream. COLE’S LASAGNA Fred & Judy Cole 1 lb. hamburger 3 Tbsp. parsley 1 Tbsp. basil 1 ½ tsp. salt 16 oz. can tomatoes 12 oz. can tomato paste 1 box of lasagna noodles 2 eggs 3 c. cottage cheese ½ c. grated parmesan cheese 2 tsp. salt ¼ tsp. pepper 1 lb. shredded mozzarella cheese Brown hamburger, drain the fat, then add 1 Tbsp. of the parsley, basil, salt, tomatoes, and tomato paste. Simmer for 30-45 minutes. Cook 1 box of lasagna noodles. Beat 2 eggs and to that add cottage cheese, parmesan cheese, salt, pepper, rest of the parsley and mix all together. In a greased 9 x 13 pan layer the cooked lasagna noodles, ½ of the cottage cheese mixture, ½ of the mozzarella cheese, and ½ of the sauce mixture. Repeat with noodles, cheese, and sauce. Cook 30 minutes or until done. *NOTE- This recipe was passed on to us from Fred’s mother, Beulah R. Cole. 13 14

10. KOREAN KIMCHEE (HOT SPICY CABBAGE) 2 lbs. Chinese cabbage The Parks 2 Tbsp. salt 1 c. sliced scallions 2 garlic cloves, minced 2 Tbsp. fresh ginger, minced 1 Tbsp. dried, ground chili peppers ½ Tbsp. sugar Cut cabbage in half lengthwise and then cut into 1 inch wide strips. Place into a large bowl and sprinkle with 1 Tbsp. of salt. Let stand 1 hour. Rinse until cold running water. Return to bowl, add scallions, garlic, ginger, peppers, sugar and remaining salt and mix well. Pack into quart sized glass jars and add water to cover, leaving about 1 inch of space at the top. Cover and let stand in a cool place for 4-7 days. Refrigerate. *NOTE- This is a Korean recipe. MEATBALLS Chris Billings 1 lb. lean ground beef 3 Tbsp. finely chopped onion ½ c. bread crumbs 1 egg ¼ c. milk ½ tsp. pepper ½ tsp. Worcestershire or A-1 sauce Heat over to 400 degrees. Mix all ingredients thoroughly. Shape into 1 inch balls and place on a non-greased cookie sheet. Bake 10 minutes or until done. PEANUT BUTTER CHICKEN SKEWERS Brooke Clapp 1-1 ½ lbs. boneless chicken, cut into long strips ¾ c. creamy peanut butter ½ c. water ¼ c. soy sauce 3 cloves garlic, minced 3 Tbsp. lemon juice 2 Tbsp. brown sugar ¾ tsp. ginger (optional) ½ tsp. red pepper In saucepan combine all ingredients except for chicken. Cook over medium heat for 5 minutes or until smooth. Reserve ½ sauce. Place chicken on skewers, grill 2-4 minutes on each side or until done, while brushing chicken with sauce. Use remaining sauce for dipping. SKILLET LASAGNA Erin Williamson 1 lb. lean ground beef 1 Tbsp. garlic 1 can tomato sauce 1 envelope spaghetti sauce mix water Topping- 8 oz. ricotta cheese 8 oz. mozzarella cheese, shredded 1 package of egg noodles, cooked Brown hamburger and drain the fat. Add garlic, sauce mix, water (amount on envelope), and tomato sauce. Let simmer for 5 minutes. Drop tablespoons of ricotta around skillet and top with mozzarella, letting the cheeses melt together. Serve with noodles. 15 16

11. CHICKEN DIVAN Allison Charles 4 large cooked chicken breasts, cut up 2 packages frozen broccoli pieces, heated and drained 1 c. mayo 2 cans condensed cream of chicken soup 1 tsp. lemon juice ½ tsp. curry powder Mix all ingredients together and spread into a casserole dish. Sprinkle with grated cheese of your choice or breadcrumbs. Bake at 350 degrees for about 15 minutes or until heated thoroughly. *NOTE- This is from my mom, Sandy Hill. Growing up we all called it chicken “Dive In”. BUTTERY PASTA AND SHRIMP Donna Gray 3 c. cooked spaghetti 3 ¼ c. butter 1 c. green peppers, chopped ½ c. onion, chopped 1 lb. shrimp, cooked & peeled 1 ½ tsp. garlic powder ½ tsp. salt ½ tsp. oregano ¼ tsp. black pepper 2 c. tomatoes, cubed Melt butter in skillet. Add all ingredients except for spaghetti and tomatoes. Cook for about 5 minutes and then add spaghetti. Simmer 5 more minutes, stirring occasionally. Remove from heat and then add tomatoes. *NOTE- Scallops can be substituted for shrimp. AUNT MARY’S TURKEY PIE Brenda Connolly 4 c. leftover turkey 2 c. turkey gravy 1 5lb. bag potatoes cooked and mashed Preheat over to 350 degrees. Layer turkey on bottom of casserole dish and cover with gravy. Layer mashed potatoes on top and bake uncovered for a crusty top or covered for a softer top. Cook for 30 minutes. Serve with salad or vegetables. Chicken can be substituted for turkey. HAM & CHEESE SOUFFLE Connie Perry 16 slices white bread, cut off crusts & cube 1 lb. cubed ham 1 lb. sharp cheddar cheese 1 ½ c. swiss cheese, cut into small pieces 6 eggs 3 c. milk ½ tsp. onion salt ½ tsp. dry mustard 3 c. cornflakes, crushed ½ c. butter, melted Grease a 9 x 13 baking pan. Spread half of the bread crumbs evenly in the dish. Evenly distribute the ham and both cheeses over the bread crumbs and then add the remaining bread crumbs on top. Mix eggs, milk, onion, and mustard. Pour evenly over the bread and refrigerate overnight. Preheat over to 375 degrees. Combine butter and cornflakes for a topping and sprinkle over egg and milk mixture. Bake for 40 minutes. 17 18

12. CREAMY WHITE CHICKEN CHILI Lori & Maddie Dodge 2 lbs. boneless, skinless chicken, cut into ½ inch cubes 1 medium onion, chopped 3 tsp. garlic powder 2 Tbsp. oil 4- 15 oz. cans cannelloni beans, drained & rinsed 2- 14 oz. cans of chicken broth 4 oz. can chopped green chilies 2 tsp. salt 2 tsp. ground cumin 2 tsp. dried oregano 1 tsp. pepper ½ tsp. red pepper flakes 2 c. sour cream 1 c. whipping cream In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately. CHICKEN SOUFFLE Jan Snow 9-12 slices of bread, crusts trimmed 8 oz. of sliced mushrooms, sautéed in butter 1 can sliced water chestnuts 1 small jar pimento or roasted peppers ½ c. mayo (more or less to taste) 4 whole chicken breasts, boiled and deboned 9-12 slices of cheese (American or Cheddar) 1 can cream of celery soup 1 can cream of mushroom soup 2 c. milk 4 eggs buttered corn flake crumbs Line greased pan with bread. Top with the cooked chicken, mushrooms and water chestnuts. Dot with mayo and then cover with slices of cheese. Beat eggs and milk together and pour over all ingredients in the pan. Mix soups and pimentos/ peppers and spread over top. Cover and refrigerate overnight. Sprinkle the top with corn flake crumbs and bake covered for 45 minutes at 325 degrees. Uncover and bake another 45 minutes. 19 20

13. RICE, CORN & CHEESE CASSEROLE The Larsons 3 c. cooked rice, brown or white 2 c. corn- a 10 oz. frozen package or a 15 oz. can drained 1/3 c. onion, finely chopped 2 c. sharp cheddar cheese, grated 1 ½ c. skim milk ½ tsp. salt ½ tsp. chili powder ¼ tsp. ground pepper paprika to taste Combine all ingredients except paprika in large bowl and mix well. Pour into a 2 quart casserole dish and sprinkle with paprika. Bake at 350 degrees for 40-45 minutes. BLUE HILL TENDERS Maddie DesFosses 1 package Blue Corn tortilla chips 2 large eggs canola oil 1 c. flour 1 large package of pre-sliced chicken tenders or ½ lb. fresh haddock cut into long strips salt and pepper to taste In a food processor, pulse small batches of blue corn tortillas until coarse (about ½ a bag) and set aside in a medium sized bowl. In another bowl whisk eggs and set aside also. In a third bowl put the flour, salt, and pepper in and roll each piece of chicken or fish in the flour mixture, the egg mixture, and then the tortilla chips. Place the chicken or fish on a plate while heating a medium sized pot halfway with oil. When oil reaches 325 degrees, carefully place each piece of meat into the oil and cook until crispy. AS EASY AS HAMBURGER HELPER BUT BETTER, BEEF STROGANOFF 1 lb. lean hamburger ErinWilliamson 1 Tbsp. minced garlic 8 oz. can tomato sauce ½ c. fresh or frozen spinach, chopped 8 oz container of “whipped” cream cheese- softened Brown hamburger in large skillet and drain. Add garlic and tomato sauce to hamburger. Let simmer about 2 minutes and then add spinach and simmer 2 more minutes. Stir in cream cheese and mix thoroughly. Serve over rice or buttered noodles. 21 22

14. TOAD IN THE HOLE Jane Haldane The Hole- 4 oz. flour 1 large egg 1 c. milk The Toad- 8 large sausages 8 rashers of bacon 1 onion, thinly sliced 4 tsp. sunflower/ canola oil The Gravy- 2 tsp. sunflower/ canola oil 1 small onion, thinly sliced 2 tsp. flour 2 tsp. whole grain mustard 2 tsp Worcestershire sauce 3 c. stock Preheat over to 425 degrees. Sift the flour and a pinch of salt into a bowl. Make a well in the center, crack in the egg and gradually beat in half the milk. Beat well for 2 minutes, then stir in the rest of the milk and seasonings. Wrap the sausages in the bacon and place in a large roasting pan or dish. Scatter over the onion, drizzle over the oil and bake for 15-20 minutes or until it begins to brown. Remove the pan from the oven,and pour in half the batter and then cook for a further 30-35 minutes or until risen and golden brown. To make the gravy, heat the oil in a saucepan and fry the onion for 3-5 minutes. Stir in flour and cook for 1 minute. Then add remaining ingredients and bring to a boil, reduce heat, and simmer for 5-10 minutes. Season and serve with the toad. *NOTE- A giant popover with a twist. A traditional British supper dish much admired by men folk in the family. ipes HOT DOG CASSEROLE Rena Flores 4 medium potatoes 2 large carrots 1 small onion 1 package of beef hot dogs 1 small jar of cheese whiz 1 can cream of celery soup milk Peel and cut carrots and potatoes into bite sized pieces. Dice small onion and boil all 3 vegetables in a pot of water until almost tender. Add hot dog slices and continue to boil another 10 minutes. Drain and add cheese whiz, can of cream of celery soup, ½ can of milk (use soup can). Mix thoroughly. Place into a casserole dish, cover and bake at 350 degrees for 20 minutes or until heated through. MEATLOAF Betty Pickering 1 ½ lbs. ground beef 2 eggs, beaten ¼ c. ketchup ¾ c. herb seasoned dry bread stuffing mix 1 envelope ranch style dressing mix 1 6 oz. can of French fried onions or ½ chopped onion 4 slices of bacon black pepper to taste In a large bowl, combine meat, eggs, ketchup, stuffing mix, dressing mix, and onions. Shape into a loaf and fit into a 5 x 9 loaf pan. Bake, covered loosely with foil, at 350 degrees for 50-60 minutes or until thoroughly cooked. 23 24

15. BAKED PASTA WITH SAUSAGE & PESTO Cowan-Rowland Family 1 lb. penne pasta ½ lb. smoked gouda or mozzarella cheese, finely diced 1 c. fresh grated parmesan cheese 1- 6oz. bag baby spinach leaves Sauce- 1 lb. hot Italian sausage, casings removed 1 onion, finely chopped 3 garlic cloves, minced 2- 26 oz. jars of Pomi brand marinara sauce or other tomato sauce 6 Tbsp. basil pesto salt and pepper to taste Heat sausage in large Dutch oven over medium high heat, breaking up the meat as it is cooking. After the sausage has cooked for about 5 minutes, add the onion and garlic and continue cooking for another minute or 2 and then add the sauce. Reduce head to medium and simmer for 10 minutes or until sauce begins to thicken. Stir in pesto, salt and pepper. Cook pasta in another pot until al dente and then drain well. Preheat over to 375 degrees. Spread a thin layer of sauce on the bottom of a greased 9 x 13 dish. In a large bowl, combine pasta with remaining sauce, spinach leaves, diced cheese, and 1/3 of the parmesan cheese. Mix well. Spoon mixture into the prepared dish and sprinkle with the remaining parmesan cheese. Bake for 30 minutes or until cheese begins to brown. BACON CHEESEBURGER ROLL UP Betty Pickering 1 lb. lean ground beef 6 slices of bacon, chopped ½ c. onion, finely chopped ½ lb. Velveeta cut into ½ inch cubes 1 refrigerated pizza crust Italian seasoning Garlic powder to taste Pizza sauce (for dipping if desired) Preheat over to 400 degrees. Cook beef, bacon, and onions in a large skillet on medium heat until beef is browned. Drain the fat. Add Velveeta and cook until completely melted. Cool for 10 minutes. Unroll the pizza crust onto a baking sheet which has been sprayed with cooking spray. Press dough into a 8 x 15 inch rectangle. Top evenly with the meat and cheese mixture. Roll up the dough Starting with one of the long sides. Have the seam on the bottom of the roll to bake. Bake for 20-25 minutes or until golden brown. Cut into slices to serve. Warm up some pizza sauce to dip the slices into if desired. 25 26

16. BREADS BANANA BREAD Meg Donahue 3 ripe bananas 2 eggs ½ c. canola oil 2 c. flour 1 c. sugar 3 Tbsp. sour cream 1 tsp. baking soda 1 tsp. vanilla (optional) nuts (optional) Preheat oven to 350 degrees. Combine ¼ c. of canola oil, 3 Tbsp. of sour cream, and 1 tsp. of baking soda in one bowl and set aside. In another bowl combine the bananas, eggs, other ¼ c. of canola oil, flour, and sugar. Then combine all ingredients from both bowls together and add the vanilla and nuts if desired. Bake in a greased loaf pan for 1 hour. Bread is done when toothpick comes out clean. MAINE CORNBREAD Merrie Eley 1 ¼ c. unbleached white flour 1 ½ tsp. baking powder ½ tsp. baking soda ½ c. stone ground cornmeal ½ tsp. salt 1 egg 1 c. buttermilk ¼ c. maple syrup ¼ c. melted butter Preheat oven to 400 degrees. Sift flour, baking powder, soda and salt together. Stir in cornmeal and mix well. In a separate bowl, beat egg until light and slightly thickened. Add buttermilk, maple syrup, melted butter, and beat again. Combine wet ingredients with dry ingredients and blend gently. Pour batter into buttered 8 inch square pan. Bake for 25-30 minutes or until center is set. 27 28

17. BANANA BREAD Payson Allen 2 c. flour ½ c. shortening 1 c. sugar 3-4 ripe bananas, mashed 1 tsp. vanilla 1 tsp. baking soda pinch of salt Cream together shortening and sugar. Add salt, eggs and vanilla. Sift together flour and baking soda. Add flour and bananas alternately to a creamed mixture. Bake at 350 degrees for 60-70 minutes. ZUCCHINI BUNDT BREAD The Parks 2 c. all purpose flour 2 ½ tsp. cinnamon 2 tsp. baking soda 3 eggs 2 c. sugar ¾ c. vegetable oil 1 tsp. salt ½ tsp. baking powder 2 c. grated zucchini 1 ½ c. chopped walnuts Preheat over to 350 degrees. Sift flour, cinnamon, baking powder, soda and salt together in a large bowl. In another bowl, beat eggs until light and frothy. Gradually add sugar, beating until thick and lemon colored. Add oil in a thin stream and beat well. Mix in zucchini and nuts. Add dry ingredients and blend well. Turn into a greased and floured Bundt pan. Bake 50 minutes or until knife comes out clean. Cool before slicing. 29 30

18. CRANBERRY BREAD Meg Donahue 2 c. flour 1 c. sugar 1 ½ tsp. baking powder ½ tsp. baking soda 1 tsp. salt 1 c. chopped walnuts 1 ½ c. halved raw cranberries 2 Tbsp. canola oil ¼ c. orange juice 1 egg, beaten grated rind from 1 orange ½ c. to ¾ c. boiling water Combine dry ingredients in one bowl. Combine wet ingredients in another bowl. Blend all ingredients together and stir only until flour is dampened. Bake in a greased pan at 350 degrees for about 60-70 minutes or until toothpick comes out clean. CAPE PORPOISE SQUASH ROLLS Nolan Dickens & Family 1 ½ c. pureed squash or pumpkin 1 c. scalded milk ½ c. sugar or sugar substitute 4 Tbsp. butter or margarine 1 package of yeast 5 c. flour Combine first 4 ingredients in a mixing bowl and cool to room temperature. Combine yeast with ¼ c. warm water and dissolve completely. Add yeast slurry to squash mixture. Once combined, stir in flour and place in a greased bowl. Let dough rise until it doubles in size. Knead dough again and then shape into rolls and place in baking pans. (We use 2- 8 inch round pans.) Let rolls double again in size. Bake at 400 degrees for 15-25 minutes depending on size of rolls. *NOTE- These rolls rarely ever brown on top. 31 32

19. DATE NUT BREAD Mrs. Walter Butler aka Nanna Helen 1 c. dates, finely chopped 1 tsp. baking soda ½ c. sugar 1 Tbsp. butter 1 c. hot water 1 ½ c. flour, sifted 1 egg 1 tsp. vanilla ½ c. nuts dash of salt In a bowl, combine dates, baking soda, sugar, and butter. Over this, pour hot water and then let cool. Add flour, egg, vanilla, nuts, and salt. Mix thoroughly. Pour mixture into a greased and floured loaf pan. Bake at 350 degrees for 1 hour. ORANGE BREAD Betty Pickering 3 c. all purpose flour 1 ½ tsp. salt 1 ½ tsp baking powder 2 ½ c. sugar 1 ½ c. milk 1 c. vegetable oil 3 eggs 2 Tbsp. fresh orange zest 1 ½ tsp. vanilla extract ½ tsp. orange extract white chocolate chips (optional) dried fruits and/or nuts (optional) Preheat oven to 350 degrees. Grease and flour 2 bread pans. In a medium bowl sift together flour, salt, and baking powder. In a separate bowl, combine sugar, milk, oil, eggs, orange zest, vanilla, and orange extracts. Beat at medium speed with an electric mixer until well combined. Gradually add flour mixture to the sugar mixture, mixing until batter is smooth. Pour batter into prepared pans. Bake for 60 minutes or until a toothpick inserted in center comes out clean. Let cool in the pans for 10 minutes and then remove from pans and cool completely. 33 34

20. CHOCOLATE CHIP PUMPKIN MUFFINS Sara Bushman 3 ½ c. whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. pumpkin pie spice 2 tsp. cinnamon 2 c. pumpkin puree ½ c. sugar ½ c. bananas, mashed ¾ c. plain or vanilla yogurt ¼ c. milk 3 eggs 1-2 c. chocolate chips Preheat oven to 350 degrees. Prepare muffin pans for 24 muffins. Mix first 6 ingredients in a large bowl. Beat remaining ingredients in a second bowl. Add the flour mixture to the pumpkin mix to form a smooth batter. Fold in chocolate chips. Pour batter into muffin pans. Bake for 16-18 minutes. 35 36

21. BREAKFAST MONKEY BREAD Chris Billings 4 can biscuits 1 ¾ c. brown sugar 4 Tbsp. cinnamon 1 stick unsalted butter or oleo Open up all 4 cans of biscuits and cut each individual biscuit into quarters. Mix ¾ c. of brown sugar and 2 Tbsp. of cinnamon together in a medium sized bowl. Roll each quarter of biscuit dough into the brown sugar and cinnamon mixture. Put into a heavily greased Bundt pan. Bake at 350 degrees for 30 minutes. Melt 1 stick of butter in a small bowl and add 2 Tbsp. cinnamon, and 1 c. brown sugar. Mix well. Pour over top of pan and bake for another 15 minutes at 325 degrees. FRUIT & ENERGY SHAKE Megan Granger ¾ c. frozen strawberries ¾ c. frozen blueberries ½ banana 2 ½ c. rice or soy milk 2 Tbsp. ground flaxseed 1 tsp. rice protein powder Combine all ingredients in the blender and serve in a tall glass with a straw. BREAKFAST CASSEROLE Tara McKechnie 7 slices of white bread 8 oz. cheddar cheese- shredded 6 eggs 3 c. milk ½ tsp. salt 1 tsp. mustard- dry 3 pieces of ham or sausage or bacon (cut in half) Trim crusts off of the bread and then cube the bread. In a large bowl mix the bread and cheese. In another smaller bowl mix the eggs and spices and milk together. In a greased 9 x 13 pan put the bread and cheese in first and then pour the egg mixture on top of the bread. Finally lay the meat or meats on the top. Bake uncovered at 350 degrees for 50-55 minutes. *NOTE- Very Important! This recipe must be prepared and refrigerated overnight in order to work. 55 56

22. SAUSAGE BISCUITS & GRAVY Chris Billings 1 roll of Jimmy Dean breakfast sausage 1 c. flour 2-3 c. milk salt and pepper to taste 1 dozen canned or homemade biscuits Cook the sausage down until no longer pink. Do not drain off excess grease. Add the flour and stir it into the sausage until completely mixed in. Pour in milk and 1 cup of milk at a time, watching consistency carefully. Taste frequently, adding salt and pepper to taste. If the gravy gets too thick, add more milk and stir. Serve over split buttered biscuits. CINNAMON RAISIN APPLE MUFFINS Robin Mitchell 2 c. whole wheat or unbleached all purpose flour 1 tsp. cinnamon- ground 1 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ½ c. raisins 1 c. apple juice ½ c. applesauce 1 Tbsp. canola oil Whisk together first six dry ingredients. Preheat oven to 350 degrees. Mix together apple juice, applesauce, and oil. Add dry ingredients and raisins and stir until just combined. Spoon into lightly oiled muffin tins and bake for 20-25 minutes or untilmiddle is done. BAKED FRENCH TOAST CASSEROLE Betty Pickering 1 loaf French bread (13 to 16 oz. loaf) 8 large eggs 2 c. half and half 1 c. milk 2 Tbsp. sugar 1 tsp. vanilla extract ½ tsp. ground cinnamon ½ tsp. ground nutmeg dash of salt Praline Topping- ½ lb. butter 1 c. light brown sugar 1 c. chopped pecans 2 Tbsp. light corn syrup ½ tsp. ground cinnamon ½ tsp. ground nutmeg Slice the French bread into 20 slices, 1 inch thick each. Use any extra bread that is left for garlic toast or bread crumbs. Arrange slices in a generously butter 9 x 13 inch pan in two rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, beating with a rotary beater or whiskthe until blended but not too bubbly. Pour the praline mixture over the bread slices, making sure that all slices are covered evenly with the milk and egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees. Mix together topping mixture in a medium sized bowl, blending well. Spread the praline mixture evenly over the bread. Bake for 45 minutes, until puffed and lightly golden. 57 58

23. EASY FUDGE Betty Pickering 12 oz. bag of baking chips- chocolate, mint, butterscotch, peanut butter 16 oz. tub of prepared frosting (not Whipped) ¼ tsp. salt ½ tsp. extract of your choice ¾ c. nuts of your choice- or any other add-ins you want Prepare an 8 x 8 inch or 9 x 9 inch pan either by lining with foil and then spraying with cooking spray or just buttering the pan. Set aside. Melt the baking chips in the microwave in a medium bowl for 30 seconds, stir, then foranother 30 seconds, and stir again. This should melt all of the chips. If not, then microwave for fewer seconds and stir again. Stir the tub of frosting into the melted chips. Add in the salt, extract, and nuts until well combined. Scrape in the prepared pan and refrigerate for at least ½ hour or until firm. Cut into squares to serve. *NOTE- The baking chips that you use should be of the finest quality as this will impact the outcome of the fudge. You may substitute wafers for chips. Try these suggested combinations:Chocolate Walnut Mint, Butterscotch Vanilla Pecan, and Chocolate Macadamia Cream Cheese. ORANGE CREAM FUDGE Susan Varnum 3 c. sugar ¾ c. butter 2/3 c. evaporated milk 7 oz. marshmallow fluff 12 oz. package of white chocolate chips 3 tsp. orange flavoring 12 drops yellow food coloring 9 drops red food coloring Cook sugar, butter and evaporated milk until it reaches a medium boil and then continue to boil until mixture reaches soft ball stage on candy thermometer or when small amount of candy drizzled into cold water forms a soft ball. Remove from heat. Add marshmallow fluff and chips. Mix well. Quickly measure 1 cup of the mixture out and set aside. To the remaining mixture add orange flavoring and the food colorings. Stir and put into a greased 9 x 13 inch pan. Stir white mixture until smooth and pour on top of orange mixture. Swirl with a knife and then cool. 1 2

24. BIG CHEWY CHOCOLATE CHIP COOKIES Susan Varnum 1 c. shortening 1 c. packed brown sugar ½ c. white sugar 2 eggs 2 Tbsp. water 2 tsp. vanilla 3 c. all purpose flour 1 tsp. baking soda ½ tsp. salt 2 c. chocolate chips Cream together first 6 ingredients, and then add dry ingredients to that. Mix well. Add chocolate chips. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool slightly before removing from cookie sheet. *NOTE- You can also substitute the chocolate chips for M&M’s or butterscotch or peanut butter chips. CHOCOLATE CRACKLES BeckyRichardson 1 ½ c. all purpose flour ½ tsp. baking powder 1/8 tsp. salt 10 Tbsp. unsalted butter- room temperature ¼ c. granulated sugar 1 large egg 1 tsp. vanilla extract 6 oz. bittersweet chocolate- melted and cooled slightly sifted confectioners sugar Preheat the oven to 350 degrees. Lightly grease 2 baking sheets. In a medium bowl, whisk together theflour, baking powder, and salt. In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg, and then beat in the vanilla. Gradually add the melted chocolate, mixing until blended. On low speed, beat in the flour mixture. Shape level tablespoonfuls of the dough into balls and place the balls 2 inches apart onto the prepared baking sheets. As you fill each baking sheet, roll the balls generously in confectioners’ sugar. Bake for 10-12 minutes, until tops are cracked and the cookies are just set. Cool for 1-2 minutes on the baking sheets, then transfer to wire racks to cool completely. pes 1 2

25. LEMON BUTTER WAFERS Jane Haldane ¾ c. unsalted butter 1 c. sugar 2 large eggs 1 ¼ c. all purpose flour- sifted 2 Tbsp. lemon zest- minced 1/3 c. almonds- finely chopped In a large bowl beat butter until smooth. Add the sugarand then beat until creamy. Beat in eggs. Add the flour and beat until combined. Add the lemon zest and the almonds. Stir until well mixed. Cover bowl with plastic wrap and refrigerate until well chilled, at least 3 hours. Preheat oven to 350 degrees. Butter a non-stick cookie sheet. Put chilled cookie dough onto the cookie sheet by the tablespoon about 2 ½ inches apart. Bake for 10 minutes or until the cookies are flattened and lightly browned around the edges. *NOTE- These are especially good if spread with raspberry jam and a second cookie, making a raspberry lemon wafer sandwich. PUMPKIN COOKIES Kathie Koontz 1 c. sugar 1 c. canned pumpkin ½ c. shortening 1 Tbsp. grated orange peel 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. salt ½ c. raisins ½ c. walnuts Preheat oven to 375 degrees. Mix sugar, pumpkin, shortening, and orange peel together. Stir in flour, baking powder, baking soda, cinnamon, and salt. Stir in raisins and nuts. Drop by teaspoonful onto an ungreased cookie sheet and bake until light brown, about 8- 10 minutes. *NOTE- Can substitute ½ c. chocolate chips for the raisins. 1 2

26. BROWNIES Nancy Bos 1 ½ c. sugar 1 ½ sticks of butter ¾ c. flour ½ c. cocoa ½ tsp. baking soda ½ tsp. salt 1 ½ tsp. vanilla 3 eggs Mix all together. Bake in a greased 8 x 8 or 9 x 9 inch pan at 350 degrees for 30 minutes. BLUEBERRY CRUMB BARS Julie O’Neill 1 c. sugar 1 tsp. baking powder 3 1/2 c. flour 1 c. butter 1 egg ¼ tsp. salt 1 tsp. cinnamon ½ tsp. (or more) lemon peel 4 c. fresh blueberries 3 tsp. cornstarch Preheat oven to 375 degrees. Mix 3 cups of sugar, flour and baking powder. Mix in salt, cinnamon and lemon peel. Use a pastry cutter to cut in butter and egg until crumbly. Press half of the mixture into a greased 9 x 13 inch pan. In another bowl mix the remaining ½ cup of sugar and cornstarch together and then gently fold in berries. Sprinkle over the dough. Crumble remaining dough over the berry layer. Bake for 45 minutes or until slightly brown on top and then set aside to cool. Sprinkle with confectioners sugar and cut into squares. INDIAN PUDDING FROM PLIMOTH PLANTATION Sue Slocum 6 c. milk 2/3 c. molasses 3 Tbsp. butter 1 c. yellow cornmeal ½ c. sugar 1 tsp. cinnamon 1 tsp. nutmeg- freshly grated 1 tsp. ground ginger ½ tsp. salt cream, whipped cream, ice cream- optional Preheat oven to 300 degrees. Generously butter a 2 quart baking dish. In a large saucepan, heat 4 cups of the milk, the molasses, and butter together, stirring to blend them. Over moderate heat, bring them slowly to just under a boil, stirring occasionally. Meanwhile, combine the cornmeal, sugar, cinnamon, nutmeg, ginger, and salt and sift them into a bowl. When the milk and molasses are close to – but not quite- boiling, gradually stir in the cornmeal mixture. Cook, mixing constantly so that no lumps form, until the pudding thickens enough to hold its shape when stirred. With a rubber spatula, scrape the pudding into the buttered baking dish. Add the remaining 2 cups of milk, but do not mix it in; instead let it float to the top. Bake the pudding 1 hour without stirring. Then stir in the milk and bake for 2 hours longer. Serve the pudding with cream, whipped cream, or vanilla ice cream if desired. *NOTE- This regional New England dish dates from significantly later than the other recipes featured today. The first written version of this recipe does not appear until 1796. There is anecdotal information that the dish was popular in New England long before its “first” appearance in a cookbook. This recipe features two New England staples- cornmeal and molasses and was often baked or boiled for several hours. 1 2

27. COLA CAKEJane Haldane 1 package of chocolate cake mix 3 oz. chocolate pudding mix 10 bottle of Coca Cola ¼ c. vegetable oil 4 large eggs Blend all of the ingredients on low speed and then on medium speed for 3 minutes. Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for approximately 34 minutes. When cool, top with Coke Frosting. COLA FROSTING Jane Haldane ¼ c. butter or margarine- softened 6 Tbsp. Coca Cola 3 Tbsp. cocoa powder 16 oz. box powdered sugar 1 tsp. vanilla Bring first 3 ingredients to a boil in a large pan on medium heat. Keep stirring until better melts. Add sugar and vanilla. Stir until smooth. Cover the cake with the Coke frosting. CHEESECAKE TOPPED BROWNIES Jerin Smith 1 package fudge brownie mix 1 package cream cheese- softened 2 Tbsp. butter- softened 1 Tbsp. cornstarch 1 can sweetened condensed milk 1 egg 2 tsp. vanilla extract 1 can chocolate frosting Preheat oven to 350 degrees. Prepare brownie mix as package directs. Spread into well-greased 9 x 13 inch baking pan. In a large mixing bowl, beat cream cheese, butter, and cornstarch until fluffy. Gradually beat in milk. Add egg and vanilla and then beat until smooth. Pour cheesecake mixture evenly over the brownie batter. Bake 40 to 45 minutes or until the top is lightly browned. Cool and spread with frosting. Cut into bars and store covered in the refrigerator. BUTTERSCOTCH SAUCE Heather Nelson ¾ c. sugar ½ c. light corn syrup ¼ tsp. salt ¼ c. butter 1 c. cream ½ tsp. vanilla Mix sugar, corn syrup, salt, butter, and ½ c. cream in a saucepan. Cook over low heat, stirring to soft ball stage (approx. 234 degrees). Stir in remaining ½ c. cream. Cook to thick, smooth consistency (228 degrees). Remove from heat and stir in vanilla. Serve hot or cold over your favorite dessert. Makes 2 cups. 1 2

28. BLUEBERRY ROUND CAKE Helen Graikoski • 2 Tbsp. butter • ¾ c. sugar • 1 egg • 1 tsp. vanilla • 1 ½ c. flour • 2 tsp. baking powder • ½ c. milk • 1 c. blueberries • Cream butter and sugar. Add egg and then mix well. Add vanilla. Sift flour and baking powder. Add dry ingredients alternately with milk. Fold in blueberries. Bake in a greased and floured 8 inch round pan at 350 degrees for 30- 35 minutes. • NOTE- To make a bigger cake, you can double all the ingredients and then bake in a 10 inch springform pan for 45 to 60 minutes. • BLUEBERRY PEACH CRISP Patty Clapp • 4 c. fresh peaches- peeled and sliced • 2 c. blueberries- tossed with 3 Tbsp. flour • 2 to 4 Tbsp. white sugar • Topping- ¾ c. rolled oats • ¾ c. brown sugar- packed • ½ c. all purpose flour • ½ tsp. cinnamon • 1/3 c. margarine • ¼ c. hazelnuts or walnuts- chopped • Place fruit in a large, shallow round baking dish. Stir in white sugar. In a small mixing bowl, combine the oats, brown sugar, flour, cinnamon. Cut in the margarine until a crumbly mixture forms. Stir in nuts and then sprinkle the topping over the fruit. Bake at 375 degrees for 30- 35 minutes. Serve with ice cream. FRUIT TART Maryanne Lewandowski 1 ¼ c. all purpose flour 3 Tbsp. sugar ½ tsp. kosher salt 6 Tbsp. cold unsalted butter- diced 2 Tbsp. cold shortening ¼ c. ice water 8 oz. marscapone cheese- Italian cream cheese 1/3 c. cold heavy cream ¼ c. sugar mixed berries and fruit- whatever you like small jar of apricot jam Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. After 30 minutes, put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times or until the butter is the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Preheat oven to 375 degrees. When dough is ready, roll it out and fit the dough into 4- 4 ½ inch tart pans with removable sides. Don’t stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down and fill them with dried beans or rice for weight. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork and bake for another 15- 20 minutes until lightly browned. Set aside to cool. Beat together marscapone, cream, and sugar with an electric mixer at high speed until the mixture holds stiff peaks, about one minute. Spoon filling into a baked crust. Arrange the berries decoratively on top of the cream. Melt the apricot jam with 1 tsp. of water and brush the top of the tarts. Serve. 1 2

29. BAGEL BALLS Margret Baldwin 1 cake compressed yeast 1 Tbsp. sugar Mix yeast and sugar together and put into a ½ c. warm (85 degrees) water. Let stand in a warm place for 10 minutes and then beat in: 1 beaten egg ½ c. melted lard or shortening 2 c. lukewarm water 1 ½ tsp. salt ½ c. sugar Sift 8 cups of all purpose flour and then add to the mixture.Knead and place in a greased bowl, grease side up and put in a warm place and allow to rise for 1 hour. After 1 hour, form the dough into 2 inch balls and indent the center of the ball with your thumb. Place ½ tsp. cream cheese, 1 or 2 dried cranberries, cheese, or jam into the indent and then work the dough over the hole. When all done, place in a pot of salted simmering water. When balls rise to the surface of the water, skim the balls out and drain on a paper towel. Grease and flour 2 cookie sheets and place the balls on the sheets with ½ inch space between them. Put into a cold oven. Bake at 325 degrees or until golden brown, about 20 minutes. ICE BOX ROLLS Beth Jackson 1 cake of yeast ½ c. lukewarm water ½ c. boiling water ½ c. shortening 6 Tbsp. sugar ¾ tsp. salt 1 egg 3 c. sifted flour Dissolve yeast in lukewarm water. Combine boiling water, shortening, sugar and salt and then cool to lukewarm. To that add well-beaten egg, dissolved yeast and the flour. Mix dough and place in a buttered bowl. Cover and chill in refrigerator overnight. Toss dough on lightly floured board and roll ¼ inch thick. Cut in roundsdip in butter and then fold over in a buttered pan. Let rolls rise until doubled in size. Bake at 425 degrees for 12-14 minutes. 1 2

30. POTATO PANCAKES Nadine Lewis & Jamie McAlpine 4-5 medium potatoes 3 large eggs 1 Tbsp. salt 2-3 Tbsp. flour canola oil Grate potatoes with a vegetable grater on the large grate side. Potatoes will be quite wet, so you will need to squeeze the moisture out of them. Place grated potatoes in a large bowl. In another bowl beat the eggs until well blended. Add salt and flour. Add the egg mixture to the grated potatoes and blend well. Heat enough canola oil to cover bottom of large frying pan. When oil is hot enough, drop 1/3 c. scoopfuls of potato mixture into the hot oil. Fry until golden brown, turn and repeat. Continue with the remaining potato mixture until all pancakes are cooked. *NOTE- We like potato pancakes served with sour cream, apple sauce, green beans, breakfast sausage, and kielbasa. Enjoy! RICE, CORN & CHEESE CASSEROLE The Larsons 3 c. cooked rice, brown or white 2 c. corn- a 10 oz. frozen package or a 15 oz. can drained 1/3 c. onion, finely chopped 2 c. sharp cheddar cheese, grated 1 ½ c. skim milk ½ tsp. salt ½ tsp. chili powder ¼ tsp. ground pepper paprika to taste Combine all ingredients except paprika in large bowl and mix well. Pour into a 2 quart casserole dish and sprinkle with paprika. Bake at 350 degrees for 40-45 minutes. CORN CHOWDER FROMEMPTY BOWL DINNER Lori Wessel 5-6 medium potatoes- peeled and cubed 1 small onion- chopped 2 celery stalks- chopped 3 Tbsp. butter 2 cans creamed corn 1 can whole kernel corn 1 can evaporated milk 2 cups milk Saute onion and celery in butter until partially cooked. Set aside. Cook potatoes al dente, as they will cook more in the chowder. Drain the potatoes but save about a cup of the potato water for the chowder. Add all the rest of the ingredients to a large pot and heat through. 1 2

31. KOREAN KIMCHEE (HOT SPICY CABBAGE) 2 lbs. Chinese cabbage The Parks 2 Tbsp. salt 1 c. sliced scallions 2 garlic cloves, minced 2 Tbsp. fresh ginger, minced 1 Tbsp. dried, ground chili peppers ½ Tbsp. sugar Cut cabbage in half lengthwise and then cut into 1 inch wide strips. Place into a large bowl and sprinkle with 1 Tbsp. of salt. Let stand 1 hour. Rinse until cold running water. Return to bowl, add scallions, garlic, ginger, peppers, sugar and remaining salt and mix well. Pack into quart sized glass jars and add water to cover, leaving about 1 inch of space at the top. Cover and let stand in a cool place for 4-7 days. Refrigerate. *NOTE- This is a Korean recipe. LENTIL SALAD Megan Granger 1 ½ c. carrots- diced 1 ½ c. onion- diced 1 ½ c. celery- diced 1 package of dry “soup mix” (something that includes lentils, peas & beans) 1/3 c. Ken’s lite Caesar salad dressing Soak soup mix in a large pot of water overnight. Cook the soup mix for 45 minutes on medium/ low heat. Drain and rinse with cold water. Combine with diced vegetables and dressing in a large bowl. Stir and serve. ONION SAUCE FOR ROAST TURKEY FROM PLIMOTH PLANTATION Sue Slocum 6 medium onions- sliced thinly 2 c. water 2 tsp. coarsely ground pepper 1 tsp. salt 1 Tbsp. sugar ¼ c. red wine vinegar ¼ c. breadcrumbs- optional Follow your favorite recipe for roast turkey. Remove theturkey to a platter reserving the pan juices. Place the thinly sliced onions into a pot with water and salt. Bring to a boil over medium high heat and cook until the onions are tender but not mushy. A good deal of the water should have boiled away. Set aside for a moment. Place the roasting pan over medium heat and stir to loosen any brown bits. Stir in the onion sauce, sugar, vinegar, and breadcrumbs if desired. Add salt and pepper to taste. To serve, pour over platter of sliced turkey or serve alongside in a separate dish. *From Gervase Markham, The English Huswife, 1623- Sauce for a Turkie. Take faire water and set it over the fire, then slice good store of onions and Put into it, and also pepper and salt and good store of the gravy that comes From the turkie and boyle them very well together: then put to it a few fine Crummes of grated bread to thicken it; a very little sugar and some Vinegar, and so serve it up with the turkey. 1 2

32. MOM-O’S IRISH BREAD Della Martin 4 c. flour ¾ c. sugar 3 tsp. baking powder 1 tsp. baking soda 3 eggs- beaten 1 stick butter 2 c. buttermilk ½ package raisins 2 Tbsp. caraway seeds Preheat oven to 350 degrees. Combine 2 eggs and buttermilk and then add raisins to soak and plump. Cut butter into dry ingredients. Gently mix by hand as you would muffins, only until moistened. Butter an “iron spider” (black iron frying pan). Pour in batter and brush the last beaten egg on top of the dough. Bake at 350 degrees for ¾ to 1 hour. ABSOLUTE MEXICAN CORNBREAD Steve Johnson 1 c. butter ½ can chile peppers, drained and chopped 1 c. sugar 4 eggs ½ c. cheddar cheese ½ c. shredded Monterey Jack cheese 1 can cream style corn 1 c. flour 1 c. yellow cornmeal salt to taste Preheat over to 300 degrees. Lightly grease a 9 x 13 baking pan. In a large bowl beat together butter and sugar. Beat in 1 egg at a time. Blend in corn, chiles, and cheeses. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture and stir until smooth. Pour into a greased pan. Bake for 1 hour or until set. 1 2

33. BROCCOLI POTATO SOUP Robin Mitchell 3 Tbsp. olive oil 6 c. broccoli stems and florets- chopped 1 large potato- chopped ½ c. fresh mushrooms- chopped ½ medium onion- chopped 1 clove garlic- minced 1 stalk celery- chopped 4 c. chicken or vegetable broth 2 tsp. curry powder ¼ tsp. black pepper ¾ c. milk Heat the olive oil in a heavy soup pot over medium heat. Add broccoli, potato, mushrooms, onion, garlic and celery. Cook 10 minutes or until vegetables are tender. Add broth, curry powder, and pepper. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Transfer soup in batches to the workbowl of a food processor or to a blender and puree. Return the puree to the soup pot. Stir in milk. Heat through for approximately 5 minutes. FRIED CAULIFLOWER Jane Haldane Cauliflower florets 2 eggs flour salt and pepper to taste oil for frying- canola, sunflower, or olive Parboil or steam cauliflower until almost tender. Do not overcook. Remove the cauliflower from the pan. In one separate bowl, beat the eggs together. In a second separate bowl, prepare some seasoned flour. Cover the bottom of a frying pan with about ¼ to ½ inch of oil. Take each piece of cauliflower and dip in the egg and then coat in the flour. Fry in the hot oil until golden. Drain on paper towels and then serve. GLENN’S BARBEQUE SAUCE Drucy Leach ¼ c. butter 1 can Kern’s Apricot Nectar ¼ c. ketchup 2 Tbsp. Grey Poupon mustard 2-3 cloves garlic- minced 1 Tbsp. horseradish ¼ c. Worcestershire sauce ¼ c. molasses dash or 2 of Tobasco sauce Mix all ingredients together and then bring to a boil Simmer for 10 minutes and then cool at room temperature to thicken. 1 2

34. DAD’S OTHER SOUP- CREAMY SWISS CHEESE & BROCCOLI Lt. General Robert Haldane 1 c. ham-chopped 1 c. water 10 package frozen broccoli-chopped 2 c. milk 3 Tbsp. flour 2 c. swiss cheese 1 tsp. salt pepper to taste Boil the ham in water for approximately 10 minutes, then add broccoli and cook until the broccoli is tender. Leave the broccoli in the water. In a separate bowl, add milk gradually to the flour, stirring well. Add the flour and milk mixture to the ham and broccoli. Stir slowly until it thickens. Simmer for 5 minutes, stirring. Add cheese and seasonings. Cook until the cheese is melted and then serve. POPPY SEED DRESSING Julie Dugas ½ c. sugar ¼ c. cider vinegar ½ c. extra virgin olive oil 1 Tbsp. poppy seeds 1 ½ tsp. dried minced onions ¼ tsp. paprika Whisk all ingredients together. Pour over any salad greens that you like. I enjoy this dressing over a salad of mixed greens, red grapes, feta cheese, chopped walnuts, and craisins. FRUIT SALAD Bob McCormick 1 can of fruit cocktail banana any other fruit you enjoy whipping cream Blend the whipping cream until the right consistency. Slice the banana and any other fruit you enjoy and add to the can of fruit cocktail. Top with the whipped cream. ESCAROLE AND BEAN SOUP Susan Snyder 1 large head of escarole 2 c. cannelini beans- cooked 4 c. water 4 cloves garlic Take off and discard outer leaves of head of escarole. Wash the rest of the escarole thoroughly, one leaf at a time. Cut off a ½ inch from the end of the stalk. Make a slit up the stalk about 2 inches. Put water in a large soup pot. Add escarole and cannelini beans. Slice the garlic cloves and add to the soup. Bring to a boil. Simmer until the leaves are wilted, about 20 minutes. Serves 3 people. NOTE- You can substitute the 4 cups of water with 2 cups of water and 2 cups of low salt vegetable broth. 1 2

35. ORZO WITH PARMESAN AND BASIL Cate Reuter 3 Tbsp. unsalted butter 1 ½ c. orzo 3 c. chicken stock or canned broth ½ c. grated parmesan cheese 6 Tbsp. fresh basil (or 1 ½ tsp. dried basil) salt and pepper to taste basil sprigs Melt butter in a heavy 10 inch skillet over medium high heat. Add orzo and sauté for 2 minutes, then add stock and bring to a boil. Reduce heat, cover, and simmer until the orzo is tender and liquid is absorbed, which is about 20 minutes. Mix in parmesan and basil. Season the dish with the salt and pepper. Transfer the orzo to a shallow bowl and garnish with the basil sprigs. VEGETABLE SOUP FROM EMPTY BOWL DINNER Lori Wessel 2 c. carrots- cubed 2 c. turnip- cubed 2 c. potatoes- cubed ½ c. celery ½ c. onion 3 boxes vegetable broth frozen peas and corn 2 Tbsp. oil salt and pepper to taste Sautee celery and onion in 2 Tbsp. oil. Add the vegetable broth and all the vegetables to a large pot. Cook on low until vegetables are tender, about 20 to 30 minutes. Add peas and corn at the end. Add salt and pepper to taste. SWEET POTATO PIE Meghan Baldridge 3 medium sweet potatoes ½ tsp. salt ¼ c. margarine 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. ground ginger ½ c. light brown sugar 3 eggs 1 c. evaporated milk 9 inch prepared graham cracker pie shell Preheat oven to 375 degrees. Wash, dry, and peel sweet potatoes. Cut each sweet potato into 6 slices. Fill a large pot ½ full with water, add salt and potatoes once water boils. Cover and cook for 40 minutes. Drain and let potatoes cool for 10 minutes. Mash sweet potatoes with a potato masher. Add margarine in 1 inch pieces and stir until melted. Add cinnamon, nutmeg, ginger, and brown sugar to the sweet potato mixture, stirring well. Beat eggs lightly in a small bowl and then add them to the mixture. Mix well and pour the mixture into the pie shell. Bake 25 to 30 minutes. Cool on a rack for 30 minutes and then chill for at least 2 hours before serving. 1 2

36. SMASHED POTATOES AND GRAVY Jerin Smith 6 medium red potatoes- cut into quarters ½ medium onion- chopped ¼ tsp. salt ¼ c. buttermilk ¼ c. fresh chives 5 Tbsp. butter Gravy- 3 Tbsp. flour 1 ¾ c. cold buttermilk 1 tsp. garlic salt 1 tsp. onion powder ½ tsp. pepper Place the potatoes and onion in a large saucepan. Cover with water and add salt. Bring to a boil over medium- high heat. Boil until potatoes are fork tender, about 12- 15 minutes. Drain and return to pan. Using potato masher or electric mixer, mash the potatoes and skins until a lumpy consistency is reached. Add buttermilk, chives, and butter. Mix thoroughly. To make the gravy, return 3 Tbsp. of the chicken drippings to a skillet. Over medium heat, whisk in flour until mixture is smooth and blended. Add 1 ½ c. buttermilk, and spices. Stir constantly until mixture thickens and is about to boil. Serve over smashed potatoes. TACO SALAD Linsley Simmons 1 lb. hamburger- cooked and drained 1 package taco seasoning small bag of Doritos 1 head of lettuce 2 medium sized tomatoes- seeded and chopped 2 c. shredded cheddar cheese Dressing- 1 can tomato soup ¾ c. sugar ½ c. oil ¼ c. vinegar ¼ tsp. garlic powder Cook and drain the hamburger in a skillet. Add a package of taco seasoning to the hamburger according to the package directions. Then layer in a large bowl: Doritos, seasoned hamburger, shredded lettuce, chopped tomatoes, and cheddar cheese. In a small bowl, mix the dressing well and pour over the salad just before serving. 1 2

37. TURKEY MEATLOAF Robin Mitchell 2 lbs. ground turkey 1 c. onion- chopped ½ c. celery-diced 1 clove garlic- minced 1 c. rice-cooked 2 egg whites 1 1/4 c. tomato sauce ½ tsp. oregano ½ tsp. thyme ½ tsp. black pepper ¼ c. chopped parsley In large bowl, mix turkey, onion, celery and garlic. Mix all spices together, then add to turkey and mix well. One at a time, add rice, egg whites and 1 cup of tomato sauce to turkey mixture and blend thoroughly. Form mixture into oval shaped loaf and place in the center of a non-stick loaf pan. Spread last ¼ cup of tomato sauce on top. Bake uncovered 1 ½ hours at 350 degrees. Let sit 5 minutes before serving. CHUNKY THREE BEAN CHILI Robin Mitchell 3 large sweet onions- diced 2 c. plum tomatoes- chopped 4 cloves of garlic- minced 1 tsp. ground cumin 6 c. vegetable broth (more asneeded) 2 Tbsp. chili powder 1 c. garbanzo beans- soaked and drained 1 c. kidney beans- soaked and drained 1 c. pinto beans- soaked and drained ¼ c. green chilies- canned and diced 3 Tbsp. tomato paste 1 tsp. dried basil Spray large pot with cooking spray. Heat 3 Tbsp. of vegetable broth and use it to sauté onions, garlic, and cumin for 10 minutes. Add other ingredients, tomatoes and remaining broth. Boil, cover, and simmer for about 3 hours. When beans are soft and liquid is absorbed, they are done. 1 2

38. PASTA IN A POTDrucy Leach 2 lbs. ground beef 2 onions 1 clove of garlic- chopped 14 oz. jar of spaghetti sauce 1 can stewed tomatoes 8 oz. can mushrooms 8 oz. macaroni noodles 1 ½ pints of sour cream 8 oz. provolone cheese 8 oz. mozzarella cheese Brown your ground beef. Drain it and then add onions, garlic, spaghetti sauce, tomatoes, and mushrooms. Cook for 20 minutes. Boil macaroni noodles. Then layer the noodles, the sauce mixture and then the sour cream and cheeses. Repeat until all gone. Bake for 30 minutes at 350 degrees. MEATBALL STROGANOFF Robin Mitchell 1 lb. lean ground beef 2 Tbsp. olive oil 1 small onion- chopped 2 Tbsp. flour 1 ½ c. beef broth ¼ tsp. black pepper 1 tsp. Worcestershire sauce 1 ½ c. mushrooms- sliced ¼ c. sour cream Form the beef into small meatballs. Heat olive oil in a skillet and brown meatballs on all sides. Remove and keep warm. Add onion to the skillet and cook until tender. Add flour, mixing well, and cook until beginning to brown. Add beef broth, stir well, and then cook until slightly thickened. Add pepper, Worcestershire sauce, and mushrooms and cook until mushrooms are tender. Stir in sour cream and then the meatballs. Cook until heated through but do not boil. Serve over buttered noodles or rice. 1 2

39. PASTA SHELLS WITH GROUND TURKEY Robin Mitchell ½ lb. ground turkey ¼ c. olive oil 12 oz. broccoli- chopped 1 medium onion- chopped ½ c. green bell pepper- chopped 2 carrots- scrubbed and finely chopped 1 clove garlic- minced 1 ½ c. fresh or canned tomatoes- chopped ½ tsp. dried basil ½ tsp. black pepper 8 oz. medium sized pasta shells- cooked and drained ¼ c. grated parmesan cheese 2 Tbsp. fresh parsley- chopped Sautee ground turkey in a skillet over medium heat until lightly browned. Remove from skillet with a slotted spoon and set aside. Drain fat from the skillet. Heat olive oil in the skilled over medium heat. Add broccoli and stir fry for 10 minutes. Remove from the skillet with the slotted spoon and set aside. Sautee onion, pepper, carrots, and garlic in skillet for 5 minutes. Return the ground turkey and broccoli to the skillet. Stir in the tomatoes, basil, and pepper. Simmer for 5 minutes. In a large bowl, toss cooked pasta with the broccoli and turkey sauce. Garnish with parmesan cheese and parsley before serving. VEGETABLE AND GROUND BEEF CHILI Robin Mitchell 1 ½ lb. ground beef 3 Tbsp. olive oil 1 large onion- chopped 4 c. vegetables- chopped 28 oz. can Italian plum tomatoes with juice ¾ c. water 6 oz. can tomato paste 2 Tbsp. chili powder 2 cloves garlic- minced 1 tsp. dried oregano leaves 1 tsp. dried basil leaves ¼ tsp. ground cumin 15 oz. can red kidney beans or pinto beans- drained Cook ground beef in a heavypot over high heat, crumbling with a fork, for 8 minutes or until browned. Pour off accumulated fat. Heat olive oil in a heavy skillet over medium heat. Add onion and chopped vegetables and cook, stirring frequently for 10 minutes. Add to ground beef with canned tomatoes and their juices, water, tomato paste, chili powder, garlic, oregano, basil, and cumin. Bring to a boil, reduce heat, cover, and simmer for 45 minutes, stirring occasionally. Stir in kidney beans and simmer for 15 more minutes. *NOTE- Some vegetable possibilities for the chili are green bell peppers, zucchini, carrots, red bell peppers, yellow summer squash, broccoli, green beans, yellow bell peppers, cauliflower, corn, diced sweet potato, peas, pumpkin, Brussels sprouts, and mushrooms. 1 2

40. SPINACH- MUSHROOM FRITTATA Julie O’Neill 10 oz. package frozen spinach- thawed and drained thoroughly 4 eggs 1 c. ricotta ¾ c. parmesan cheese ¾ c. portabello mushrooms- chopped ½ c. scallions with tops- finely chopped ¼ tsp. dried Italian seasoning salt and pepper to taste Preheat oven to 375 degrees. Whisk all ingredients in a bowl. Spray a 9 inch pie plate with cooking spray. Pour egg mixture in the pan. Bake for 30 minutes or until browned and set. Let cool 20 minutes. Serve in wedges. Eggcellent! *NOTE- Chives or onions can be substituted for scallions. SESAME SPAGHETTI Jane Haldane Box of fettucine noodles ¼ c. sesame oil 4 Tbsp. soy sauce 2 cloves of garlic- chopped ½ c. fresh parsley Cook noodles according to directions. Drain and then leave in the colander to get cold. Mix the oil, soy sauce, garlic, and parsley together in a separate bowl. Pour the mixture over the cold pasta and toss. Keeps for 2-3 days. *NOTE- You can use spaghetti noodles but I have found that fettucine holds the sauce better. DAD’S GRECIAN GODDESS BURGER Jane Haldane ½ lb. ground pork 1/3 c. plain yogurt 2 Tbsp. dry onion soup mix ½ tsp. mint 2 Tbsp. olive oil 2 Tbsp. wine vinegar ½ tsp. oregano ¼ tsp. garlic salt ½ cucumber- peeled & sliced 1 scallion- sliced 1 tomato- peeled & chopped black olives- chopped feta cheese-crumbled pita bread Mix ground pork, yogurt, dry onion soup, and mint together in a bowl. Make 2 patties. Place on rack in broiler pan and broil about 4 inches from heat for about 8 minutes, turning once. Put patty in pita bread. Then add the toppings- oil, vegetable, and seasoning mix. *NOTE- Do not add too much yogurt or the patties will get sloppy and hard to handle. 1 2

41. LEMON CHICKEN WITH GARLIC & ROSEMARY Beth Jackson 1 Tbsp. rosemary 1 tsp. salt 1 tsp. black pepper 2 ½ to 3 lbs. meaty chicken pieces- breast, thigh, drumsticks 1 medium lemon 2 Tbsp. olive oil 2 cloves of garlic- minced In a small bowl combine rosemary, salt, and pepper. Using your fingers, rub the rosemary mixture onto both sides of the chicken pieces. Place chicken pieces, bone side up, in a lightly greased 9 x 13 baking pan. Finely shred 1 tsp. of lemon peel. Cut the lemon in half and squeeze the lemon until you have 1 Tbsp. of juice. In a small bowl combine the lemon peel, the lemon juice, the oil, the garlic and then drizzle over the chicken. Bake in a 425 degree oven for 20 minutes. Turn the chicken pieces bone side down and then spoon pan juices over the chicken pieces. Bake for another 15- 20 minutes or until chicken is no longer pink. SPINACH FETA CHEESE QUICHE Linsley Simmons 10 oz. package of frozen chopped spinach 4 eggs ¾ c. cream 1 ¼ c. milk 2 Tbsp. lemon juice 2 Tbsp. parsley- chopped ¼ lb. feta cheese- crumbled 3 Tbsp. grated parmesan cheese 1 pie crust salt and pepper to taste Drain the spinach and squeeze out as much moisture as possible as it should be fairly dry. Mix the eggs, cream, and milk together. Then add salt, pepper, lemon juice, and parsley to the eggs and milk. Then stir in spinach and feta cheese. Fill mixture into the crust and top with parmesan cheese. Bake at 375 degrees for 30-40 minutes or until a knife inserted into the center comes out dry. Cool for 10 minutes before serving. 1 2

42. FINGER PIZZA Kathie & Sara Koontz 1 large roll of refrigerated crescent roll dough 1 small roll of refrigerated crescent roll dough 8 oz. package of cream cheese- softened ½ c. mayonnaise or miracle whip 2 tsp. Hidden Valley Ranch original seasoning mix raw veggies- chopped Pan out the crescent rolls on an ungreased cookie sheet. Bake at 375 degreees for 5- 8 minutes until golden. Cool completely. Beat cream cheese, mayo/ miracle whip, and seasonings until creamy. Spread on crust. Top with veggies and press down lightly. Enjoy! *NOTE- Some good veggies to use are broccoli, cauliflower, onion, tomato, and black olives. MEAT HASHBob McCormick 2 lbs. ground beef 4 potatoes- sliced 1 medium sized onion- finely chopped salt and pepper to taste Cook the ground beef in a skillet and then drain off excess fat. While the ground beef is cooking, clean and slice the 4 potatoes, skins can be left on or off depending on your preference. Boil the potato slices until tender. Once drained, add the ground beef back to the skillet and add finely sliced onion. Add the potato slices and 1 cup of the potato water to the beef. Simmer for another 20 minutes or so and add salt and pepper to taste. Serve with bread and butter SPINACH SOUFFLE Beth Jackson 1 or 2 packages chopped spinach 3 beaten eggs 4 Tbsp. flour ½ stick margarine 1 lb. cottage cheese ½ lb. brick cheese- cut into pieces Cook and drain spinach. Stir in eggs, butter, flour, salt and pepper. Fold in cottage cheese and brick cheese. Bake 1 hour at 350 degrees in a greased casserole dish. Check at 45 minutes. APRICOT CHICKEN DIVINE Kathie Koontz 8 skinned chicken breast halves ½ c. flour 1 tsp. salt ½ c. apricot preserves ½ c. nonfat yogurt or sour cream 2 Tbsp. Dijon mustard 2 Tbsp. slivered almonds- toasted Preheat oven to 375 degrees. Shake the chicken in a plastic bag filled with flour and salt to coat. Place the chicken in a single layer in a shallow pan and bake for 25 minutes. Combine preserves, mustard, and yogurt. Spread apricot mix over the chicken and bake for 10- 15 minutes more or until done. Just before serving, sprinkle almonds over the chicken and serve over rice. 1 2

43. PASTA SCAMPIKaren Larkin 3 Tbsp. butter 2 Tbsp. garlic- minced 1 ½ lbs. fresh shrimp- shelled & deveined ¼ c. dry white wine ½ c. tomato sauce or Ragu marinara 1 ¼ c. heavy cream ½ tsp. basil ½ tsp. oregano ¼ tsp. cayenne pepper 2 egg yolks 2 Tbsp. parsley- finely minced thin spaghetti salt & pepper to taste Melt butter in a skillet. Add garlic and cook, stirring constantly for 1 minute. Add shrimp and cook over medium high heat, stirring constantly until shrimp are bright pink on both sides. Add white wine and tomato sauce and cook for 1 minute. Blend in 1 c. of the heavy cream, basil, oregano, and cayenne. Beat egg yolks with the remaining ¼ c. cream and add to the sauce, stirring over medium hat until the sauce thickens. Do not boil. Season to taste with salt and pepper. Spoon over hot buttered pasta and sprinkle with parsley. *NOTE- Crabmeat makes a good addition to this dish. CHICKEN LASAGNA Kathie Koontz 1 box lasagna noodles ¾ lb. mozzarella slices ¼ c. parmesan cheese 2 ½ c. cooked chicken- diced 1 package frozen chopped spinach- thawed & drained ½ c. oleo or butter ½ c. flour ½ tsp. basil 3 c. chicken broth 2 c. cottage cheese 1 egg- slightly beaten Place oleo, flour, and basil in a microwave safe dish and heat on high until oleo is melted. Stir. Add chicken broth and then cook on high for 2 more minutes, stir and then cook another 2 minutes. Stir until thickened and add the diced chicken. In another bowl, mix together spinach, egg, and cottage cheese. Grease a 9 x 13 inch pan. Pour in 1/3 of the chicken mix, ½ of the noodles, ½ of the cottage cheese mix, and then ½ mozzarella cheese. Repeat layers. Top with last 1/3 of chicken mix and parmesan cheese. Bake at 375 degrees for 45 minutes. Let set for about 15 minutes before cutting and serving. 1 2

44. SWEET AND SOUR MEATBALLS Jerin Smith 2 tsp. vegetable oil ½ small onion- finely chopped ½ c. bread crumbs ¼ c. milk 1lb. lean ground pork or chicken 1 egg ½ tsp. salt 6 cups cooked rice Sauce- ½ c. water 1/3 c. sugar ¼ c. ketchup ¼ c. cider vinegar ½ Tbsp. soy sauce 1 Tbsp. Worcestershire sauce 1/3 c. cold water 2 Tbsp. cornstarch In a small skillet, heat oil over very low heat. Add onion and sautee until softened but not browned. Transfer sautéed onion to a large bowl. In a small bowl, soak bread crumbs in milk until softened. Add bread crumb mixture, pork, egg, and salt to sautéed onion. Using your hands, knead the mixture until thoroughly blended. Form the mixture into uniform balls, about 1 ½ inches in diameter. Deep fat fry the meatballs until well browned, about 2 to 5 minutes. Transfer the cooked meatballs to a paper towel to drain. To make the sauce, add water, sugar, ketchup, vinegar, and soy sauce to a pan. Stir to blend and then cook the mixture on medium heat, stirring constantly, until simmering. Cook for about 5 minutes. In a small cup, mix the cold water and cornstarch until well blended. Add the cornstarch mixture to the sauce and cook, stirring constantly until sauce has thickened. Return the meatballs to the pan, simmering and stirring for another 5 minutes. Serve the meatballs with the 6 cups of cooked rice. MONGOLIAN BEEF Cathy Snow ¾ lb. boneless tender beef steak 3 Tbsp. cornstarch- divided 4 Tbsp. low sugar teriyaki sauce- divided 1 Tbsp. dry sherry 1 clove garlic- minced 1 c. water 1 tsp. distilled white vinegar ¼ to ½ tsp. crushed red pepper 2 Tbsp. canola oil- divided 1 bunch green onions- cut into 1 inch pieces 1 pepper- chunked Cut beef across grain into strips, then into 1 ½ inch squares. Combine 2 Tbsp. cornstarch, 1 Tbsp. teriyaki sauce, sherry, and garlic in a medium sized bowl. Stir in the beef and let stand for 30 minutes. Combine water, remaining 1 Tbsp. cornstarch, 3 Tbsp. teriyaki sauce, vinegar, red pepper flakes, and set aside. Heat 1 Tbsp of oil in a hot wok or a large skillet over high heat. Add beef and stir fry for a couple of minutes until no longer pink. Remove from heat. Serve with rice and vegetables. 1 2

45. HERB FLOUNDER WITH LEMON VINAIGRETTE Sherry Holbrook 1 tsp. salt 1 tsp. dried thyme 1 tsp. dried rosemary 1 tsp. dried basil 1 tsp. black pepper ¼ tsp. ground red pepper 2 lb. flounder or tilapia fillets 2 garlic cloves- minced 2 lemons- thinly sliced Lemon Vinaigrette- ½ tsp. grated lemon rind 1 ½ Tbsp. fresh lemon juice ¼ tsp. salt ¼ tsp. dried basil ¼ tsp. pepper ¼ c. olive oil Combine first six ingredients and then sprinkle evenly over both sides of fillets. Arrange fish on a lightly greased rack in a broiler pan. Sprinkle evenly with garlic. Arrange lemon slices over fish. Broil 6 inches from heat for 10 to 12 minutes or until fish flakes with a fork. Drizzle with Lemon Vinaigrette. PUEBLO BARBECUED PORK ROAST Bill O’Connell ¼ c. olive oil 1 ½ c. onion- chopped 3 cloves garlic- minced 4 dried juniper berries- crushed ½ tsp. coriander seed- crushed 1 bay leaf 4 large ripe tomatoes- quartered and seeded 1 ¼ c. water 2/3 c. cider vinegar 1/3 c. to ½ c. honey 1 Tbsp. ground red chili powder 1 dried medium hot New Mexican red chili- crushed or 1 Tbsp. red pepper flakes 2 tsp. salt 1 oz. square unsweetened chocolate- grated 4 to 5 lb. pork rib roast Preheat oven to 350 degrees. Heat oil in a large heavy saucepan and sautee onions in it over medium heat until soft. Add garlic, juniper berries, coriander and bay leaf and sautee for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chili and salt. Simmer covered for 30 minutes. Add chocolate and simmer uncovered for 20 to 30 minutes until sauce is fairly thick. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let the roast sit for 10 minutes in a warm place before carving. Slice roast and spoon additional sauce over each portion. 1 2

46. CREAM CHEESE AND SALSA DIP Debbie Candage 8 to 12 oz. package of cream cheese- softened 8 to 12 oz. jar salsa 1 green pepper- chopped and diced 1 purple onion- chopped and diced 8 to 12 oz. shredded cheese nacho chips Spread the softened cream cheese evenly over the bottom of a serving dish. Pour the entire jar of salsa evenly over the cream cheese. Sprinkle the onion and green pepper over the top of the salsa. Spread the shredded cheese on the top of everything. Chill until ready to use and serve with your favorite nacho chips. BERRY PUNCH Helen Graikoski 10 oz. package frozen strawberries in syrup- thawed 12 oz. can frozen cran-raspberry juice cocktail 12 oz. can frozen lemonade 1 liter bottle ginger-ale chilled 2 liter bottle seltzer chilled Puree strawberries. Combine the strawberries, cran-raspberry cocktail, ginger-ale, and lemonade in a 6 quart bowl. Stir in seltzer and serve. Garnish with strawberries or cranberries. Makes 32- ½ cup servings. MONTEREY ARTICHOKE PATE Helen Graikoski 6 oz. jar marinated artichokes- drained and chopped 2/3 c. grated parmesan cheese 8 oz. package of cream cheese ½ c. mayonnaise hot pepper sauce to taste Preheat oven to 350 degrees. Blend cream cheese, ½ cup of the parmesan cheese, mayo, and hot pepper sauce. Mix in artichokes. Pour the mixture into a 4 inch soufflé dish and top with the remaining parmesan cheese. Bake for 30 minutes and serve while hot with crackers. 1 2

47. CREAMY CHICKEN ALFREDO Jerin Smith 3 c. uncooked ziti ¼ c. flour 6 bonesless, skinless chicken breast halves ½ tsp. salt 2 Tbsp. + 1 tsp. olive oil, divided 3 cloves garlic- minced or 1 Tbsp. garlic powder 1 Tbsp. onion- minced 2 c. whipping cream ½ c. grated parmesan cheese ½ tsp. black pepper 1 Tbsp. fresh parsley- chopped Cook ziti noodles and place in a greased 9 x 13 inch baking dish and then set aside. Preheat oven to 375 degrees. Place flour in a shallow dish. Sprinkle chicken with salt and pepper, coat with the flour.Heat 2 Tbsp. of olive oil in a large skillet over medium-high heat until hot. Add the coated chicken and cook, turning once until golden. Once cooked remove chicken from skillet and place on top of ziti noodles. Heat the remaining olive oil in the same skillet over medium heat until hot. Add garlic and onion and cook until the garlic is fragrant and the onion is tender. Increase heat to medium-high and add whipping cream and parmesan. Cook until sauce is bubbly and slightly thickened. Spoon sauce over the chicken and noodles. Bake chicken for about 12 minutes. Sprinkle with parsley. SOUTHERN FRIED CHICKEN Jerin Smith 2 Tbsp. vegetable oil 1 whole chicken but into 8 pieces ½ c. flour ¼ c. water 1 medium onion cut or 1 Tbsp. lemon juice 1 clove garlic- finely chopped or ½ tsp. garlic powder ½ tsp. salt ½ tsp. dried marjoram In a large heavy skillet, heat oil over medium-high heat.Dredge chicken in flour, place in skillet, and brown on all sides until golden. In a large glass measuring cup, combine water. Lemon, garlic, salt, and marjoram. Turn chicken skin side up. Add lemon mixture to skillet. Cover tightly and reduce heat to low. Cook chicken, without turning, until juices run clear when meat is pierced with a fork, about 30 minutes. If using pieces of different sizes, remove smaller ones as they are done and then return them to the pan for last 5 minutes of cooking. Uncover skillet and cook over medium heat just long enough to evaporate any water. Remove skillet from hat and cover to keep chicken warm until serving. 1 2

48. CHICKEN PARMESAN Shelly Schildroth 4 chicken breasts- bones and pounded to ½ inch thick 2 eggs- beaten 1 tsp. salt ½ tsp. pepper ¾ c. bread crumbs ½ c. vegetable oil 15 oz. can tomato sauce or spaghetti sauce ¼ tsp. basil 1/8 tsp. garlic powder 1 Tbsp. butter ½ c. grated parmesan cheese 8 oz. mozzarella cheese Beat egg in a medium sized bowl and then to the egg add salt, pepper, basil, garlic, and parmesan cheese. In another medium sized bowl, add bread crumbs. Dip the chicken breasts in the egg mixture and then into the bread crumbs. Heat oil in a heavy skillet. Brown chicken lightly in skillet. Place the browned chicken in a buttered baking dish. Dribble tomato sauce over the chicken. Bake at 350 degrees for 30 minutes. Top with parmesan cheese and mozzarella cheese and bake an additional 10 minutes. OVEN BARBECUED CHICKEN Jerin Smith 1 c. ketchup ½ c. diced onion 3 Tbsp. light brown sugar 2 Tbsp. cider vinegar 1 tsp. dry mustard 1 tsp. Worcestershire sauce 8 chicken pieces Preheat oven to 350 degrees. Combine ketchup, onion, brown sugar, vinegar, mustard, and Worcestershire sauce in a small saucepan. Cook over medium heat until mixture begins to boil. Reduce heat to low. Simmer for 5 minutes, stirring occasionally. Remove from heat. Coat a 9 x 13 inch baking dish with cooking spray. Arrange chicken pieces in the prepared dish. Brush the sauce over chicken. Bake chicken until it is not longer pink, about 40- 50 minutes. AUNT CAROL’S CHICKEN Cate Reuter 8 pieces chicken 8 slices bacon Marinade- ½ c. lemon juice ¼ c. water 1 tsp. garlic powder ½ tsp. kosher salt ½ tsp. oregano ½ tsp. pepper 1 tsp. parsley Marinate chicken overnight in the lemon juice marinade. Before baking, wrap each piece of chicken in a piece of bacon. Bake the chicken pieces in a single layer at 350 degrees for 50 minutes or until the chicken is tender. Serves 4- 6 people. 1 2

49. PUMPKIN CHEESECAKE BARS Linsley Simmons • 16 oz. box pound cake mix • 3 eggs • 2 Tbsp. melted margarine • 4 tsp. pumpkin pie spice • 8 oz. package cream cheese- softened • 14 oz. can sweetened condensed milk • 16 oz. can pumpkin • In a large mixing bowl, combine the cake mix, 1 egg, margarine, and 2 tsp. pumpkin pie spice with a mixer on low speed. Mix until crumbly. Press onto a greased 9 x 13 inch glass cake pan. In another large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk, 2 eggs, the can of pumpkin, and other 2 tsp. pumpkin pie spice. Mix well and then pour over the crust. Cook for 35 to 40 minutes or until the middle doesn’t move. Chill and cut into bars. Store in a refrigerator. CHOCOLATE PEANUT BUTTER SURPRISE CUPS Jerin Smith 1 package chocolate cake mix 1 can vanilla frosting ¾ c. creamy peanut butter 45 miniature peanut butter cup candies- wrappersremoved Preheat oven to 350 degrees. Place 30 paper liners in muffin cups. Prepare cupcakes following package directions. Cover the bottom of each cupcake liner with the cake mixture. Place a whole peanut butter cup in the center and then continue to fill each cupcake liner with the batter until the liner is ¾ full. Bake and cool following package directions. In a medium bowl, combine the vanilla frosting and peanut butter. Stir until smooth. Frost the cupcakes. Slice the remaining 15 peanut butter cup candies in half vertically. Decorate the cupcakes with the peanut butter cup candies, cut side down. 1 2

50. NO BAKE CHOCOLATE PEANUT BUTTER BARS Jerin Smith 2 c. peanut butter- divided ¾ c. butter- softened 2 c. powdered sugar- divided 3 c. graham cracker crumbs 2 c. semi-sweet chocolate mini morsels- divided Grease a 9 x 13 inch baking pan. Beat 1 ¼ c. peanut butter and butter in a large mixer bowl until creamy. Gradually beat in 1 c. powdered sugar. With hands or a wooden spoon, work in remaining powdered sugar, graham cracker crumbs, and ½ c. morsels. Press evenly into the prepared pan. Smooth top with spatula. Melt remaining peanut butter and remaining morsels in a medium sized heavy duty saucepan over the lowest possible heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in refrigerator. recipes 1 2