Jeanette’s Cinnamon Rolls

1 cube butter

3 c. hot water

3 eggs slightly beaten

1 c. powdered milk

1 c. evaporated milk

1 T. salt

2/3 c. sugar

1 1/2 T. yeast

1/4 c. water

1 T. sugar

9 to 11 cups of flour

cinnamon and sugar

Melt butter in the 3 cups of hot water in a large mixing bowl.** Combine yeast, 1/4 cup water, and 1 T sugar and let sit. Meanwhile add to the mixing bowl eggs, powdered milk, evaporated milk, salt, and sugar. After yeast starts to get bubbly, add to the mixing bowl. Add flour to make a soft dough, about 9 to 11 cups. Mix thoroughly. Let rise until double. Punch down and knead. Let rise for 15 minutes. Roll out dough to 1/2 inch thickness. Butter dough. Sprinkle liberally with sugar and cinnamon (don't skimp on this part). Add brown sugar, raisins or nuts if desired. (be careful Roll up into long roll. Cut 1 inch thick slices and place on greased cookie sheet 1/2 inch apart. Let dough rise nice and high. Bake at 360 for 15 to 20 minutes.

Buttercream frosting

1 cube butter softened

1 big squirt of vanilla - I like lots, but you can add to taste

powdered sugar - about half a bag or so

a little milk to make it nice and creamy - usually about 1-2 teaspoons and you can use the leftover canned milk from the rolls.

Mix with a hand mixer until light and creamy. Frost cinnamon rolls when they are cool.

If you like the bottom of the rolls caramelized, melt butter on baking sheet, then sprinkle with brown sugar. Place rolls on top of this to rise, then bake. When done, turn pan over and let the caramel drip over the rolls for a few minutes before removing pan.

**I use a bosch mixer and it makes this recipe so much easier.

Aunt Judy's Frozen Fruit Salad

1 pkg. mini marshmallows

#2 can crushed pineapple

2 small pkgs. frozen strawberries

3 bananas

1 cup whipping cream

Pour crushed pineapple over marshmallows and let sit for 2 hours. Thaw strawberries to runny point. Cut 3 bananas and mix with pineapple and marshmallow mixture. Add strawberries, whipped cream and fold into mixture. Freeze.

LaVona's Cherry Salad Supreme

1 3 oz. box raspberry jello
1 21 oz. can cherry pie filling
1 3 oz. box lemon jello
1 3 oz. cream cheese
1/3 cup mayonnaise
1 8 3/4 oz. can crushed pineapple
1 cup miniature marshmallows
1/2 cup whipping cream
chopped nuts to sprinkle on top

Dissolve raspberry jello in one cup boiling water. Stir in one can pie filling. Turn into a 9" square pan and chill.

Dissolve lemon jello in one cup water and let cool to just beginning to thicken stage. Add marshmallows and drained pineapple. Beat cream cheese and mayonnaise together and mix into lemon jello. Whip 1/2 cup whipping cream and fold into lemon mixture. Spread onto raspberry jello and sprinkle with nuts.

Six Three's Ice Cream

3 bananas, mashed
3 lemons, zest and juice
3 oranges, zest and juice
3 cups sugar
3 cups milk
3 cups heavy cream

Freeze in ice cream machine. Quite refreshing.

Pumpkin Chip Muffins

Replacing some of the oil with applesauce works. If you use mini chocolate chips you can decrease them by 1 cup.

4 eggs
2 cups sugar
1 can pumpkin
1-1 1/2 cups oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp salt
2 cups chocolate chips

In a large bowl beat eggs, sugar, pumpkin and oil till smooth. Combine dry ingredients and add to pumpkin mixture. Fold in chocolate chips. Fill greased muffin cups. Bake at 350 for 16-20 minutes.

Emily's Chili Beans

2 cans, #2 size, Hunts Chili Beans
2 cans tomatoes
2 pounds hamburger, browned
1 onion, chopped

Simmer all together.
Serve with corn muffins and a green salad.

Ron's Cherry Cheesecake

Crust:

Mix together:

1 1/2 pkgs. graham crackers, crushed fine
3/4 cube melted butter
3 Tbsp. sugar

Bake crusts at 350 for 10-15 min till lightly toasted.

Filling:

Whip slightly:
1 pint whipping cream

Add:
1 tsp. vanilla
2 tsp. sugar

Blend in:
1 2/3 blocks cream cheese, softened

Pour into graham cracker crusts and top each pie with a can of cherry pie filling

Stuffing

Both Parental Versions

Each year Mom and Dad rotate making the Thanksgiving stuffing. Why? Because of the addition of giblets! Try both recipes and see which one you like best.

Mom's version:

4 boxes Rice-a-Roni

4 Kellogs croutons

1 can water chestnuts

Celery

Mushrooms, sliced

Apple

1 lb. walnuts (optional)

Prepare Rice-a-Roni. Set aside. Brown water chestnuts. Mix all of the ingredients together, stuff turkey or bake in a dish and serve hot.

Dad's version:

This actually is a fantastic recipe, as long as Dad doesn't get too carried away with the giblets!

4 boxes Rice-a-Roni

2 bags stuffing croutons

2 cans sliced water chestnuts

2 stalks celery, finely chopped

2 cans mushrooms

1 can black olives, chopped

Chicken broth

Anything else you'd like (oysters, giblets, anchovies, giblets, bamboo shoots, nuts, spices, watercress, giblets, and you might even try a few giblets)

Put the croutons in a separate bowl for each bag. Cook the Rice-a-Roni as per directions on the box. Dump half of each of the other ingredients in each bowl and mix with little chicken broth. Too much will make it soggy. Remember that the juices of the turkey etc will soften it up even more. Then salt the inside of the turkey and stuff. Bake turkey with a foil tent over it. Remove the tent for the last half-hour.

Deep Fat Fried Mars Bars

(AKA: Heart Attack on a Plate)

Most people think they're just a rumor--but they really do exist! This fantastic recipe comes from Scotland (where else?). It's said that they're outlawed in England--so people have to travel all the way up to Scotland to get their fix. Chocolate, fish 'n' chip batter and super heated oil may not sound nice (or even culinary possible) but it works--and they're glorious. They taste like a gooey version of pain au chocolate--so you know it will be good!

Batter:

1 egg

1 cup milk

1 Tbsp. vegetable oil

1 cup flour

1 tsp. baking powder

Pinch salt

Chocolate covered candy bar, chilled

Combine egg, milk and oil in a small bowl. In a larger bowl combine flour, baking powder and salt. Mix wet and dry ingredients together and whisk. Cover and chill while heating oil. Use deep fat fryer or 4 cups of oil in a skillet at 385º. Dip chilled candy bar in batter then gently place in oil. Cook until outside is golden brown. Allow to cool and drain on paper. Watch out--it is VERY hot.

Hot Chocolate

Our annual Christmas tree trek just wouldn't be the same without this recipe. We always started with a traditional hot chocolate and chili lunch before Dad would lead the way through the deep snow and into the far reaches of the wilderness in pursuit of the perfect tree.

½ cup chocolate baking power

Sugar (to taste)

Milk

Mini-marshmallows or whipped topping (optional)

Mix chocolate power with sugar to desired sweetness. Stir mixture into hot milk on the stove--but don't let it boil. Tune chocolate/sugary taste until just right. Top with mini-marshmallows or whipped topping. Serves about 12 people.

Diana’s Granola

 

Mom's granola is low in fat, high in roughage and very, very dry. The proportions in this particular recipe could feed a small African country for six months, but it stores well in the freezer for years of nutritious cereal.

 

35 cups rolled oats

4 cups bran

1 or 2 cups brown sugar

4 cups powdered milk

3 cups ground popcorn kernels* (save unpopped, but browned, kernels and grind into powder)

9 cups wheat flakes

7 cups barley flakes (or any other grain flakes)

 

Put dry ingredients in a large pan and bake in oven at 200° for a few hours--or overnight for a crisp toasted flavor.

 

Then add:

4 cups raisins (white or golden are best)

3 cups sunflower seeds

Eye of newt and toe of frog

1 or 2 cups protein powder

And any other nuts, dried fruit (apple, banana, pineapple), powders (a little dry yeast) or shredded reading material that you like.

Mix all and serve with milk or water (use water for trips because the granola has powered milk in it).

 

*One of the first dry cereals used in America by the Indians was Pinole which is ground, browned white flint corn. Mom uses popcorn because she can't find white flint corn and says it doesn't taste any different.

Dad's Omelet’s

Dad's early morning effervescence is usually best expressed in the kitchen. All the noise he makes (from clattering pots and pans to the high pitched whirr of the blender) is generally forgiven by the first bite.

 

Get your eggs out and let them get as close to room temperature as possible.

 

In separate small bowls, get your "fillings" ready:

Grated cheese

Chopped onion

Mushrooms (canned or sautéed)

Chopped ham

Bacon bits

Chopped olives

Crumbled sausage

Green pepper

Chopped tomato

Etc. Etc.

 

In a non-stick omelets pan, heat bacon grease or butter on medium/low heat. In a small bowl crack and beat 2-3 eggs. Pour into pan and tilt to enable full egg/pan-coverage. Then A) Add the "fillings" when the egg is nearly done. Fold the egg in ½ and let it sit for another minute or so, or B) Flip or turn the egg (over sink to avoid accidents) to cook both sides before adding "fillings".

 

While the first omelets are cooking, you will have cracked and beat more eggs into the bowl so that when the first omelets is done, the next can be started right away. Serve with bacon or sausage, toast and OJ.

Diana's Homemade Yogurt

 

Making yogurt might not be pretty, but it's a real thriller, and it tastes out of this world!

 

1 gallon milk

1 small container plain yogurt

Sugar (to taste)

Fruit or crushed berries (optional)

 

Put milk in large pot on stove and heat on high till it almost boils. Let cool to med warm, then add the container of yogurt (culture). Pour mixture into a gallon jar. Wrap the jar with a towel and set it on a heating pad, on low. Let sit overnight. Add sugar (to taste) and crushed berries or your choice of flavors. Can be made in a quart jar for a smaller batch.

 

Variations:

*Yogurt Milkshake

Put yogurt, a little orange juice concentrate and two bananas/strawberries in a blender then top off with milk and blend. Omit the milk and add ice for a thicker smoothie-style drink.

*Yogurt Smoothie

Crush blackberries (or any fruit) with a little sugar and blend with yogurt and ice cubes for thickness. Milk can be added if desired.

*Sour Cream Substitute

Use yogurt straight from jar without adding sugar.

 

Dennis’ Pancakes & Syrup

These pancakes are made from scratch--and they're the best. You can cut this recipe in half, but why would you?

 

Pancakes

Mix together:

2 cups flour

2 Tbsp. sugar

2 tsp. baking powder

¼ tsp. salt

 

Then in two separate bowls, separate yolks and whites of:

3 eggs

 

In bowl with yolks add:

2 cups milk

4 Tbsp. cooking oil

 

With a hand mixer, beat the whites to stiff but not dry and then beat in milk, yolk and oil mixture till blended (Don't mix the yolk, milk mixture first or the egg whites will not stiffen up). Pour the milk mixture into the dry ingredients all at once and stir with minimal strokes. Add the egg whites and, again, stir as little as possible. There will be some lumps, but they will take care of themselves. When a drop of water sizzles on the griddle, it's ready. Pour in ¼ cup batter for each pancake.

 

 

 

Homemade Syrup

1 cup white sugar

1 cup brown sugar

1 cup water

1 tsp maple (or vanilla) extract

 

Mix sugars and water together and bring to boil then quickly down to simmer, stirring often. When thickened to desired consistency, take off heat and add maple extract. Makes about 2 1/2 cups.

Diana's Oatmeal

 

Rolled oats

Milk

Honey or sugar

 

Pour raw oats into individual bowls, cover with milk and honey. Serve.

Dennis’ Cinnamon & Raisin Oatmeal

 

Rolled oats (not quick oats)

Raisins

Butter

Cinnamon & sugar (dedicate a spice shaker to a 2/3 sugar & 1/3 cinnamon mix)

Milk or cream

 

Slowly add oats to a pot of boiling water. Bring to boil again then turn down to medium-low and simmer. Watch carefully so it does not foam over. Cook about 5-6 minutes till done. Add a handful of raisins (either while cooking or after). Remove pan from heat and let stand for a couple of minutes. Add a pat of butter and let it melt. Add cinnamon/sugar mixture and cover with milk.

Milktoast

Milk

Toast

Sugar

Cinnamon

Nutmeg

 

Heat milk in a saucepan to hot--but not boiling. Put toast in a large breakfast bowl and sprinkle with sugar and spices. Pour milk over seasoned toast and enjoy--or not, depending on how you feel about soggy bread.

Melanie's German Pancakes

3 eggs

½ cup flour

½ cup milk

butter

 

Heat oven to 450º. Melt butter in dish. Blend eggs, flour and milk in blender. Add butter to batter. Pour in oven-proof dish and cook 20 minutes.

Daisha's Difficult and Dangerous Egg McCluffins

The secret ingredients:

Bread of some description (bagel, english muffin, biscuit, crumpet or even just plain bread)

Butter or Margarine

Eggs

Cheese (your fav)

Salt & Pepper

Non-stick spray

Optional: Meat (sausage, bacon, ham, etc)

 

The method:

Coat a microwave safe bowl with non-stick spray and crack an egg into it. Scramble well. Place the bowl in the 'wave and cook for 1-2 minutes (depending on the wattage). Meanwhile, toast and butter two pieces of bread. When the egg is done, put it on one piece of bread and cover it with thin slices of cheese. Add meat here, if so desired. Finish off with salt, pepper and the other piece of bread. Pop it in the microwave for 30 seconds or so if the cheese stubbornly refuses to melt. Enjoy.

Grandma Anna's Whole Wheat Pancakes with Sunflower Seeds

This is a fantastic recipe that will take you back to Spring Break at Grandma's house in Orange County. For the full effect, serve with pure maple syrup and a glass of freshly squeezed orange juice.

2 cups whole wheat flour

¼ cup raw wheat germ

3 teaspoons baking powder

2 ½ teaspoons baking soda

Pinch of salt

3 eggs

3 ½ cups buttermilk (+/- to desired consistency)

2 cups raw sunflower seeds

In large bowl mix first five dry ingredients, make a well and beat the eggs in the well. Add buttermilk, stir until the dry and wet ingredients are mixed. Add sunflower seeds and stir. (This mixture can be stirred as much as needed, with whole wheat stirring is not detrimental to the batter). Cook in cast-iron skillet or griddle coated generously with olive oil for approximately 2 1/2 min or until bubbles form on top, turn and cook for about 1 min. Serve with pure maple syrup, other fruit syrups, butter or sour cream.

Tiana's Zucchini Loaf

This comes from a cookbook called "MORMON COOKING Authentic Recipes". It is an amazing recipe. Everyone adores it. I make it in my Kitchenaid mixer, and I double the batch to get 4 loaves at once. To double it in a standard mixer like mine (versus the heavy duty version), it comes close to overflowing, so you've got to be really careful and mix it on a low speed. The following recipe is just for 2 loaves.

1 cup sugar

1 cup brown sugar

3 eggs

1 cup salad oil

3 teaspoons vanilla

2 cups grated zucchini (if large, removed seeds)

1 cup raisins (optional…I never add them)

½ cup nuts (optional…I never add them)

Sift together:

3 cups flour

1 teaspoon soda

1 teaspoon salt

3 teaspoons cinnamon

½ teaspoon baking powder

Combine wet and dry ingredients. Mix well. Put into greased and floured pans. Bake 1 hour at 325°. Makes 2 loaves.

My additional tips:

Put wax paper or parchment paper (cut to fit) on the bottom of the greased pans to prevent the bottoms of the loaves from sticking to the pan and ripping off when you turn them over. Combine the wet ingredients in the mixer first. In a separate bowl, sift together the dry ingredients. Add the dry mix to the mixer on low speed. I forgot to sift it once, and the end result was just fine. The only difference was that while mixing the wet and dry ingredients, lumps of flour were spinning around and I had to break them up with a fork.

Mel & Shira's Diet Pita Bread

 

Mix 100 times in one direction only then let sit for 30 min. or more:

1 tsp. yeast

2 ½ cups tepid water 80-100°

 

Add:

1 Tbs. salt

(1Tbs. olive oil - we omit this which is probably why it doesn't puff up)

2 ½ to 3 ½ cups flour (we use whole-wheat)

Herbs and onion bits (optional)

 

Divide into 16 pieces. Keep covered with plastic. Roll thin then cook on a heated griddle, both sides. Use spray oil to help roll out thin and to keep griddle oily.

Aunt Blanche's Flour Tortillas

 

Aunt Blanche brought this original Native American recipe back with her from New Mexico. Instead of a rolling pin, the Indians would pat the tortillas out on their upper legs.

 

6 cups flour

2 teaspoons baking powder

2 teaspoons salt

½ cup shortening

 

Add warm water to make a stiff dough. Divide dough into 18 pieces and roll out. Fry in a medium-hot pan (no oil) or bake in a frying pan. Makes about 18.

Mel's Whole Wheat Pita

 

1 ¼ cups warm water

Pinch of sugar

2 Tbs. olive oil

1 ½ cups whole-wheat flour

1 ½ cups bread flour (I use whole-wheat)

1 ½ tsp. salt

2 tsp. yeast

 

Divide dough in half, covering one half with plastic. Divide first half into 5 balls. Let rest 10 min. under cover while you do the same to second half. Roll out into 6 inch circles. Cover and let rise 25 minutes. Place a baking stone in oven and heat to 450°. Put 5 pitas on one cookie sheet and put sheet directly on stone to bake for 12ish minutes. Do not open the oven during the first 4 minutes as the steam pushes the two halves of the bread apart. Do not over bake. Keep baked pitas between two kitchen towels to cool and stay soft. I freeze mine when cool.

Melanie's Hamburger Buns

1 ¼ cups water

1 egg

6 Tbsp. butter cut into pieces

3 Tbsp. sugar

4 cups bread flour

1/3 cup dry milk

3 Tbsp. potato flakes

2 Tbsp. gluten

2 tsp. salt

2 tsp. yeast

 

Place all ingredients in bread machine pan. Start dough cycle. When done, divide dough into 12 portions and shape into hamburger or hot dog buns. Place on greased cookie sheet, flatten disk, and cover with plastic and let rise about 30 min. Bake at 375° for 15-22 min. Remove from pan, let cool and slice in half. You may brush an egg wash on top before baking, and sprinkle with sesame or poppy seeds. Great for sloppy joes and summer tomato sandwiches

Dennis’ Sweet Southwestern Cornbread

 

 

1½ cups flour

2/3 cup sugar

½ cup corn meal

* He usually makes it with 1 C. flour, 1 C. corn meal and 1 C. sugar)

1 Tbsp. baking powder

½ tsp. salt

1¼ cups milk

2 or 3 large eggs

*He separates the yolks and whites and beats the whites to stiff in a separate bowl)

½ cup cooking oil

 

Preheat the oven to 350º

Combine all the dry ingredients in a bowl. Combine the milk, egg yolk and oil and mix well in another bowl. Grease a large baking pan. Mix the ingredients all together *with as few strokes as possible, including the stiff whites. Pour into the pan and bake for 35 to 40 minutes.

Leslie Clayson's Bread

7 c warm water

2 T yeast

3/4 c sugar

2 T salt

1/2 c oil

1/2-3/4 c powdered milk

15 c flour

1-2 c wheat bran

 

Set oven to 350

1. Mix water, yeast and sugar until foamy

2. Add salt, oil and powdered milk

3. Combine flour and wheat bran and add to above mix gradually

4. Rise 2 times in the bowl, mixing down after each time

5. Rise third time in pans until twice their size

6. Bake in greased loaf pan at 350 for 45 min

7. Cool on rack

Makes (4+ loaves)

Diana's Old Fashioned Scones

 

You might want to half this recipe.

 

In a small bowl let rise:

½ cup warm water

3 tablespoons yeast

 

In a large bowl mix:

12 cups very warm water

1 10 lb, bag of white & wheat blend flour (a cup or two at a time)

1 cup oil (or ½ butter ½ oil)

1 cup sugar or honey

4 tablespoons salt

1 cup bran

 

Preheat oven to 375°. Combine yeast and flour mixtures and knead by hand, adding flour gradually until dough isn't sticky. At this point it's traditional to let the kids pick at and eat the raw mixture from your doughy fingers--but if you've seen the yeasty-stomach-explosion scene from The Emigrant's Saga, you'll want to skip this step. Let dough rise in large bowl covered by a damp cloth in a warm place. Punch down the risen dough and make scones by frying flattened-out fist sized pieces of dough in hot oil (either in a cast iron pan or in a deep fat fryer). Makes enough to feed a large army.

Mom's Homemade Bread

Comfort food doesn't get any comfier than this--provided you bake it in a cylindrical tin. But watch out, this recipe makes a massive batch (intended for Cluff-sized families only). You might want to 1/32nd or even 1/64th it!

 

In a small bowl let rise:

½ cup warm water

3 tablespoons yeast

 

In a large bowl mix:

12 cups very warm water

1 cup oil (or ½ butter ½ oil)

1 cup sugar or honey

4 tablespoons salt

1 cup bran

1 10 lb. sack of flour (add flour a few cups at a time)

 

Preheat oven to 375°. Combine yeast and flour mixtures and knead by hand, adding flour gradually until dough isn't sticky. At this point it's traditional to let the kids pick at and eat the raw mixture from your doughy fingers--but if you've seen the yeasty-stomach-explosion scene from The Emigrant's Saga, you'll want to skip this step. Let dough rise in large bowl covered by a damp cloth in a warm place. Punch the risen dough down and make scones (oil in hot pan and fry) or fill bread tins and let the dough rise again. Bake for 45-50 minutes. Makes about 12 big loaves.

Down Home Kentucky Biscuits

2 cups flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

Dash salt

1 tablespoon sugar

½ cup butter, margarine or shortening

¾ cup buttermilk

1 tablespoon melted butter

Extra flour

 

Mix flour, baking soda, baking powder, salt and sugar in a mixing bowl. Cut butter in with a pastry blender until mixture resembles coarse crumbs. Add buttermilk. Mix quickly to make a soft dough. Turn out onto a lightly floured surface. Knead a few times to make a soft dough but don't over-knead or biscuits will be hard and dry. Roll out to a 6x6 inch square. Place on an ungreased baking sheet. With knife cut dough into 12 even portions. Don't separate. Bake at 400° until golden--about 15 minutes. Dust with flour when they come out (optional). Makes 12 biscuits.

Dennis’ Biscuits 'n' Gravy

The Biscuits:

4 cups flour

2 T. baking powder

4 t. sugar

1 t. cream of tartar

½ t. salt

½ cup (1 cube) butter, margarine or shortening

About 1 ½ cups milk

Preheat oven to 450°

Sift together flour, baking powder, sugar, cream of tartar, and salt. Cut butter into flour mixture until it looks like coarse crumbs. Add 1 ½ cups milk all at once and stir until well blended. Knead in a large bowl (or turn out on a floured surface) 10 - 14 strokes. Dust your hands with flour first, and knead as little as possible for the softest biscuits. Roll the dough out ½ inch thick and cut with floured cutter (about the size of a wide-mouth Mason jar lid). Do not twist as you cut. Place them on ungreased baking sheet about 1 inch apart. Before putting them in the oven, brush tops with a little butter to make them brown better. Bake for 10 to 12 minutes. When they are done take them off the baking sheet and place in a covered bowl to keep them warm while you proceed. If you leave them on the baking sheet, the bottoms will become hardened. Put 3-4 eggs on the boil for later.

The Gravy:

½ cup (1 cube) butter

½ cup flour

About 8 cups milk

Optional:

1 onion

1 lb. meat (Italian sausage, kielbasa, ham, hamburger, etc.)

1 can mushrooms, sliced

Put chopped onion and crumbled sausage in a frying pan and brown. Add a can of sliced mushrooms. When this is done put it in a bowl and set aside. Put butter in a larger pan and melt. Add flour. Blend flour and butter with a whisk until smooth and let it cook over medium heat till slightly brown (to remove raw flour flavor). All at once, pour in milk and stir long enough with the whisk to ensure no lumps--at least a minute. Turn up the heat a little and stir often to keep it smooth. As it thickens, you decide whether you like light, medium or heavy gravy. If it's too thick, add another cup of milk and keep heating till it is the right consistency. Turn the heat down to low and add the bowl of meat and onion mixture, stirring well. Continue stirring occasionally while it simmers on the lowest heat setting and you work on your toppings.

The Toppings:

3-4 boiled eggs, sliced

Cheese, grated

½ can olives, sliced

1-2 tomatoes, chopped

Salt and pepper

Optional toppings for the adventurous: minced onion, pepperocini, bacon bits, bell pepper, green olives, croutons, pickles or parmesan cheese.

You'll have turned the heat under the boiling eggs off by now. Pour off the hot water and cool them quickly with cold water (makes them easier to peel and eliminates the gas that turns the yolk dark). Put each of your chopped, grated or sliced toppings into their own bowl. Add a handful of the shredded cheese to the gravy and blend it in well.

Now you can stop pushing everyone away and let them eat. Recipe may be cut in ½ for smaller portion.

Banana Nut Bread

Or Banana Chocolate Chip Bread if you substitutes mini chocolate chips for nuts.

 

1 1/3 cups oil

3 cups sugar

4 eggs

1 tsp. vanilla

6 of 7 ripe bananas, mashed

1 cup sour cream (fat free is fine)

4 cups flour

1 ¼ tsp. salt

1 ½ tsp. soda

1 ½ cups chopped nuts (or ½ cup mini choc chips)

 

Mix oil, sugar, eggs, bananas, sour cream and vanilla. Add nuts. Pour into 3 medium-sized greased and floured bread pans. Sprinkle top with sugar. Bake at 325 for 45-55 minutes. Put a small pan of water in the oven while baking which helps make a glaze on the bread.

Pepperoni Pizza Chili Recipe

A good one for chili contests because it is unusual and good. It originally came from Taste of Home.

8 Servings

Prep: 5 min. Cook: 40 min.

Ingredients

• 1 pound ground beef
  
• 1 can (16 ounces) kidney beans, rinsed and drained
  
• 1 can (15 ounces) pizza sauce
  
• 1 can (14-1/2 ounces) Italian stewed tomatoes
  
• 1 can (8 ounces) tomato sauce
  
• 1-1/2 cups water
  
• 1 package (3-1/2 ounces) sliced pepperoni
  
• 1/2 cup chopped green pepper
  
• 1 teaspoon pizza seasoning or Italian seasoning
  
• 1 teaspoon salt
  
• Shredded part-skim mozzarella cheese, optional
  

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Yield: 8 servings.
  

Nutrition Facts: 1 serving (1 cup) equals 236 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 1,102 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.

Pepperoni Pizza Chili published in Taste of Home February/March 2001, p25

Three-Meat Stromboli Recipe

Originally from Taste of Home.

• 32 Servings
  
• Prep: 20 min. + rising Bake: 25 min.
  

Ingredients

• 4 loaves (1 pound each) frozen bread dough, thawed
  
• 1/2 pound thinly sliced deli salami
  
• 1/2 pound thinly sliced deli ham
  
• 1/2 pound thinly sliced pepperoni
  
• 1/2 pound thinly sliced provolone cheese
  
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
  
• 1/2 cup grated Romano or Parmesan cheese
  
• 1 tablespoon garlic powder
  
• 1 tablespoon dried oregano
  
• 1 teaspoon dried parsley flakes
  
• 1 teaspoon pepper
  
• 1 egg yolk, beaten
  

Directions

• Let dough rise until doubled, according to package directions.
  
• Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
  
• Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
  
• Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 4 loaves (8 slices each).
  

Nutrition Facts: 1 serving (1 slice) equals 164 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 569 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Walnut-Date Dessert

1 cup coarsley chopped walnuts
1 cup coarsley chopped dates
1/4 cup sugar
8 Tbsp flour
3 beaten eggs
1 tsp vanilla

Combine all. Pour in an oiled cake pan. Bake at 350 for 25-30 minutes.
Serve with whipped cream or ice cream.

Grandma Anna's Russian Tea

Always serve at Christmas Eve dinner.

1/2 cup suagr
3 quarts water
6 herb tea bags (mango, passion fruit)
1 can pineapple juice
1 can orange juice
1/3 cup lemon juice
12 whole cloves

Boil sugar and water for 5 minutes. Brew tea bags and 1 quart of water for 5 minutes. Add juices. Add water and cloves. Simmer. Remove cloves. Serve warm or cold.
Makes 50 cups.

Aunt Bev's Crunchy Scotch Munch Bars

(Taste like Butterfingers)

1 (12 oz) pkg butterscotch chips (2 cups)

1 cup peanut butter

8 cups cornflake cereal

1 (12 oz) pkg chocolate chips

1 cup powdered sugar

2 Tbsp. water

4 Tbsp. butter

Melt butterscotch chips and peanut butter over low heat. Gently stir in cornflakes. Press 1/2 mix into greased 9x13 pan. Chill.

Cranberry Sauce

Easy to make and once tasted you won't ever go back to canned sauce.

Heat to boiling:
1 cup water
1 cup sugar

Add:
1 bag rinsed fresh or frozen whole cranberries.

Return to a boil then turn heat down to low and simmer for 10 minutes.
Let cool. Sauce will thicken as it cools. Serve warm or cold with turkey and rolls.

Variation: Add 1-2 Tbsp seedless raspberry jam to sauce.

Mexican Chicken Casserole

This little goodie was always made for Sunday dinner. Once we found a nail in it! True story.

1 large onion, chopped

1 Tbsp. vegetable oil

3 medium tomatoes, chopped

2 C. chopped cooked chicken

½ cup broth

2 tsp. chili powder

1 tsp. salt

1 tsp. dried oregano

1 tsp. ground cumin

6 corn tortillas, cut into fourths and divided

1 cup shredded sharp cheddar cheese

Cooked chopped onion, in oil over medium heat, stirring constantly until tender; add tomato and next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer five minutes. Layer half of each of chicken mixture, tortillas, and cheese in a lightly greased 11x7 inch baking dish. Repeat procedure with remaining chicken mixture. Cover with foil and bake at 350º for 25 minutes. Uncover and sprinkle with remaining cheese and bake for 5 additional minutes.

Dad's Variation:

Dad's Mexican Casserole is essentially the same as the Chicken Enchilada recipe with this change: tomatoes rather than diced green chilies. This mixture is spread over one side of whole tortillas, (rather than cut up tortillas on the bottom of the pan) and rolled and placed with seam side down and mushroom soup (still condensed) poured over them and baked.

Dennis’ Macaroni and Cheese

Dad's the master of macaroni and cheese. This recipe never fails to please. It goes well with a tossed green salad and lemonade.

Preheat to 350º

In a large stockpot add:

½ gallon water

2 cups macaroni

In a large pan add:

4 Tbsp olive oil

Onion, chopped

Meat (sausage or ham are best)

When onion is translucent (not brown) add:

¼ cup flour

Stir until all oil is absorbed. Let it brown slightly, this is the roux, and then add:

About 2 cups milk

To avoid lumps, stir vigorously until the flour and liquid are smoothly mixed. When it has thickened, turn off the burner and add:

1-2 cups grated cheese

Let the cheese melt then add flavoring: (garlic powder, salt, coarse black pepper, bullion, Lawry's seasoning etc.). Drain macaroni then pour it into a large baking pan and cover with cheese sauce mixture. Stir until evenly distributed. Bake for 30 minutes. The last 5 minutes, sprinkle about a cup of shredded cheese over the top.

Diana's Sunday Pot-Roast

Mom always prepared the roast in the morning and let it slow-cook while we attended church. Then by the time we got home, and out of our Sunday best, it was ready. There's nothing quite like coming home to the smell of a Sunday roast.

Meat (beef or pork, or chicken)

BBQ sauce

Potatoes, quartered

Carrots, whole or cut in half length-wise

Onions, quartered

Put meat into a Dutch oven/cast iron pan with a lid. Pour BBQ sauce on the meat and arrange potatoes, carrots and onions around the side. Cook at 250º for at least 4 hours (use less time for chicken, or 200º). The slow-cooking/cast iron method makes the meat very tender and tasty.

Emily‘s Green Chili Tacos

3 lbs. hamburger

1 onion

2 bottles medium green chili salsa

2 cans tomatoes

Lettuce, chopped

Cheese, shredded

Sour cream (optional)

Taco shells or flour tortillas

Sauté meat with onion. Add green chili salsa and tomatoes. Cook with lid on for an hour or so. Take lid off and simmer till nearly dry, stirring often. Fill shells and top with lettuce, cheese and sour cream. Serve with ambrosia.

Grandma Cluff's Hungarian Goulash

This delicious recipe has many variations and can be cooked in many ways. "It brings back a lot of great memories," Dennis says. "It is the best dish my mom cooked. She always cooked it with pasta, but many serve and cook the pasta separately."

2 lbs. lean beef, veal or pork, cut into 1 inch cubes

In a heavy pot melt:

¼ cup butter or cooking oil

Brown meat in hot oil then add and sauté:

1 ½ cups chopped onion

2 or 3 cloves chopped garlic

1 cup boiling beef stock

1 tsp. salt

½ tsp. paprika

Use just enough stock to keep the meat from scorching and add more gradually during the cooking, as necessary. Cover pot and simmer meat for 1 ½ hours.

Add:

1 Tbsp. Basil

Dash Marjoram

Cracked black pepper

Remove meat from the pot and thicken the stock for gravy. Start with 2 Tbsp. flour and whisk till it begins to thicken. Then depending on the thickness you prefer, add more stock or flour till it's to your liking. Return meat to pot and add:

1 cup chopped celery

1 cup chopped carrots

1 cup corn

1 cup macaroni or egg noodles

Return to medium low heat and simmer till vegetables are all tender. You can add more vegetable is so desired. You can also add 6 small peeled potatoes during the last half-hour of cooking, however, they soak up a lot of the gravy--which is the best part.

Brer Rabbit's Whip-Me Whop-Me Puddin'

If we were very good at bedtime and had brushed our teeth without being asked, Dad would settle down in the hallway (a neutral position between the three bedrooms) and tell us stories about Brer Rabbit. One of our favorites was the 'whip-me whop-me pudding' story.

½ cup sugar

6 tablespoons corn starch

¼ teaspoon salt

4 cups milk

2 eggs

1 teaspoon vanilla

Mix dry ingredients together then, stirring vigorously with a whisk, combine with milk in saucepan or double boiler over low heat. Stir for 8-12 minutes until mixture begins to thicken. Cover and cook for 10 more minutes. Then stir 1 cup of mixture into 2 well-beaten eggs. Return to main mixture and cook 2 more minutes - stirring constantly. Do NOT overcook (the pudding will thicken as it cools). Remove from heat, add vanilla and continue to stir for 1 minute while it cools. Pour into serving dishes and let cool in the refrigerator. Makes 8 servings.

Melanie's Strawberry Satin Pie

This delicious recipe came from Cousin Jerilyn Hassell Poole.

Combine in double boiler:

1 ½ cups sugar

½ cup + 1 tablespoon cornstarch

½ cup + 1 tablespoon flour

1 ½ teaspoons salt

2 packages Knox gelatin

Gradually stir in:

6 cups milk

Cook, stirring constantly, until mixture is thick and smooth. Stir a little of this hot mixture into:

3 beaten eggs

Add pudding mixture in pan and cook 1 minute as you stir. Cool, chill thoroughly (overnight is best). When chilled, beat until smooth then fold in:

6 oz. cool whip

2 teaspoons vanilla

Pour into 2 baked and cooled pie crusts (graham cracker or Oreo cookie is good) and arrange:

3 cups of fresh strawberries on top then smother with cooled glaze:

1 ½ cups strawberries

1 ½ cups water

Cook 2-3 minutes then remove and discard berries.

In a separate bowl combine:

¾ cup sugar

3 tablespoons cornstarch

Add to juice in pan and stir to avoid clumps. Then add:

2 tablespoons lemon juice

Red food coloring

Cook over high heat stirring constantly until thick and clear. Cool, then spoon over berries. Refrigerate at least 1 hour before serving. Yummy!

Peanut Butter Cookies

An all-American favorite. If you're going for that authentic, peanut butter cookie look, the most important thing to remember is the criss-cross fork indentation on the top of each cookie.

1 cup peanut butter

1 cup butter or margarine

Beat these together in mixer at high speed for about 30 seconds. Then add:

1 cup granulated sugar

1 cup brown sugar

1 tsp. baking soda

1 tsp. baking powder

Beat until combined, scraping the sides of the bowl often. Then beat in:

2 eggs

1 tsp. vanilla

Slowly add:

2 ½ cups of flour

Preheat oven to 375º

Shape into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart then mash with a fork in criss cross pattern. (I like to add a dollop of peanut butter or a small piece of chocolate). Bake for 7 to 9 minutes. Allow to cool on a wire rack or kitchen cloth.

Dutch-Oven Pineapple Up-Side-Down Cake

In a 9 inch baking pan pour:

2 T. melted butter or margarine

1/3 cup packed brown sugar

1 T. water

Blend together ensuring the mixture covers the bottom of the pan.

Then add:

1 8 oz. can of pineapple slices, halved

Several maraschino cherries

Arrange pineapple slices with cherries on top. Set the pan aside.

In a medium mixing bowl stir together:

1 1/3 cups flour

2/3 cup granulated sugar

2 t. baking powder

Add:

2/3 cup milk

1/4 cup softened butter or marg.

1 egg

1 t. vanilla

Beat with an electric mixer on low speed till combined. Beat on low speed for 1 minute. Spoon the batter into the prepared pan (carefully so as to not disturb the fruit arrangement).

Bake in a 350 degree oven for 30 to 35 minutes or till a wooden toothpick comes out clean. Cool on a wire rack for 5 minutes. Loosen the sides and invert onto a plate. Serve warm. Makes 8 servings.

Pumpkin Pie

¾ cup sugar

½ teaspoon salt

1 ¾ teaspoons pumpkin pie spice

2 eggs

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

1 unbaked 9 inch pie shell (or 2 small shells)

Mix sugar, salt and spices in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually add evaporated milk. Pour into pie shell. Bake in a preheated 425º oven for 15 minutes. Reduce heat to 350º and bake 40-50 minutes until knife inserted comes out clean. Cool for 2 hours. Serve immediately or refrigerate.

Tiana's Oatmeal Raisin Cookies

2 cups shortening

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp. vanilla

4 cups flour

2 tsp. salt

2 tsp. baking soda

3 cups old-fashioned rolled oats

1 cup raisins

Preheat oven to 350°. Cream the shortening and sugars. Add eggs and vanilla; beat well. Sift together flour, salt, and soda. Add to creamed mixture. Stir in oats and raisins. Mix well. Drop onto ungreased cookie sheets and cook at 350° for 10 minutes.

Old-Fashioned Homemade Ice Cream

This ice cream is absolutely fantastic! If it's tradition you're after, either pistachio or vanilla, with blackberry are the all-time Cluff family favorites. The old-fashioned way to eat this is with soda crackers.

3 small pkgs instant pudding mix (vanilla, pistachio, etc)

4 eggs

1 ½ cups sugar

2 cups heavy cream

5 cups of milk

Rock salt

2 large bags crushed ice

Optional: 3 cups fruit (crushed with a little sugar)

Take dasher out of freezer can, put top back on then install motor on top to hold everything in place. Fill freezer 1/3 of the way with ice then add about ½ cup of rock salt. Repeat with two more layers of ice and salt until full. Let the central reservoir cool while you prepare the mix.

Put milk and cream into a large, pour-able bowl. Add pudding, sugar and well-beaten eggs (not stiff). Make sure the sugar and pudding are dissolved. Open the freezer, pour the mix in, put the dasher back in, close it up and top off with ice and salt as it begins to turn.

If using fruit: After about 10 minutes of turning (it should be thickening) turn the system off, open lid and add crushed and sugared fruit to mixture. Stir well so that fruit goes all the way through to the bottom. Close it up and turn it back on. Let it continue to mix until it stops turning.

Take the dasher out and give it to the least-naughty kid around to lick. Put the lid back on and pack with ice again and let it sit (for as long as you can stand it, probably 20 or 30 minutes) while it sets up. Eliminate this step if you like soft-serve ice cream. Enjoy.

Diana's French Apple Pie

In a bowl mix:

6 or more peeled and sliced cooking apples (Granny Smith or Golden Delicious are good)

½ cup sugar

In a cast iron pot mix:

1 cube butter (melted or chopped up)

1 cup brown sugar

½ cup flour

2/3 cup sugar

Cinnamon

Cloves

Toss in apple mixture

Pie crust:

1 cup flour

2 Tablespoons sugar

1/3 cup lard

Pinch of salt

4-5 Tablespoons ice water

Mix and roll out piecrust. Put piecrust over apple mixture in a cast iron pot. Bake at 350° for one hour or until pie bubbles for 10 minutes. Let it cool then serve with whipped cream or ice cream.

Eton Mess

Each year at Britain's most famous private school, Eton College (where the royals are schooled), the boys and their parents have a picnic featuring this traditional dessert. 'According to Robin Weir in 'Recipes From The Dairy', Eton mess was served in the 1930s in the school's sock [sweet] shop, and was originally made with either strawberries or bananas mixed with ice cream or cream. Meringue was a later addition. Nowadays, Eton mess usually consists of pieces of crisp meringue, lightly whipped cream and strawberries, all stirred together - hence the name "mess".' There are so many variations on this recipe that it's difficult to know which to use. But fear not because it's the kind of recipe that's difficult to get wrong. This particular variation has ice cream and comes from Harry Ramsden's, the famous British fish and chips restaurant. It's not an official recipe, just what we figured we were eating. It's one of the scrummiest Summertime dessert you're ever likely to try!

Mix together:

Vanilla ice cream

Crushed meringues

Raspberries

Raspberry sauce

Serve in a large wine glass and top with whipped cream and a wafer

Old Fashioned Popcorn Balls

Halloween just wouldn't be the same without these sticky little cornballs.

2 quarts popped corn

1 cup granulated sugar

1/3 cup corn syrup

1/3 cup water

¼ cup butter

½ teaspoon salt

1 teaspoon vanilla

In a 2 quart saucepan, stir together sugar, syrup, water, butter and salt. Cook over medium heat, stirring constantly until mixture comes to a boil (270° on a candy thermometer or until syrup dropped into cold water separates into hard--but not brittle--threads). Remove from heat. Add vanilla, stirring just enough to mix with hot syrup. Slowly pour over popcorn, stirring to coat every kernel. Cool enough to handle. Shape into balls with buttered hands. Cool on wax paper or foil. Makes about 12 medium.

Karen's Chocolate Chip Cookies

In the Kitchen Aid:

1 C margarine

1 C shortening that is not all veggie oils

Mix until smooth and pale yellow. Keep mixing as you add:

1 ½ C sugar

1 ½ C brown sugar

Keep mixing and add:

3 eggs, one at a time

2 lids full of vanilla

In a separate bowl mixed together:

4 ½ C Flour

2 tsp. baking soda

1 tsp. salt

Add the flour mixture slowly to the butter mixture. When it is blended, add 1/2 bag of chocolate chips, semi-sweet are always in mine, but you can use milk chocolate if you want. Bake at 375° until they are puffy and slightly brown on the edges. I have a convection oven which cooks 3 racks at once at 350° and boy are they perfect! Cool on a rack so the underside does not get soggy. Remember to eat responsibly.

Diana's Chocolate Cake

Cream together:

2 ½ cups sugar

2 tablespoons shortening

Add:

2 eggs

In a small bowl mix:

1 Tablespoon vinegar

1 ½ teaspoons soda

Add vinegar mix to:

1 cup sour milk (to sour milk, stir a teaspoon of vinegar to milk)

Add all above mixtures together and beat well.

Add:

2 ½ cups sifted flour

1.2 teaspoon salt

1/3 cup cocoa

Add:

1 cup boiling water

1 teaspoon vanilla

Pour into a long pan or two 9" pans and bake at 350° for 45 minutes. Cool and frost with:

Frosting:

In a saucepan mix:

2 cups sugar

1/3 cups cocoa

½ cup butter or margarine

½ cup milk

1 Tablespoon Karo syrup

Turn heat to high and bring to boil while stirring. This only takes a couple of minutes. Turn down heat, cover with lid for 1 minute. Beat to spreading consistency or pour hot onto the cake. Pouring it hot gives it a thick fudge-like consistency – yum!

Caramel Chews

Mom makes these tempting little treats for Christmas each year. They're deliciously chewy.

½ cup butter

1 cup walnuts, choppped

½ cup light corn syrup

½ can (¾ cup) sweetened condensed milk

1 cup packed brown sugar

½ teaspoon vanilla

Butter an 8" baking pan. Add nuts to pan and shake to settle in an even layer on bottom of pan. Set aside. Put remaining butter and corn syrup in a 2-3 quart heavy metal pan. Cook, stirring over medium heat, till butter melts. Add milk, brown sugar, and vanilla. Stir to smoothly blend. Cool at least 2 hours. Cut into 1" squares. Wrap individually if desired. Store in a cool, dry place (for up to 1 week) or freeze for longer storage.

Blackberry Crisp

You could always tell it was summer because the Cluff kids had little purple fingers and, despite the 110º heat, long-sleeved shirts, jeans and moon boots. It was blackberry harvest time! Every morning the kids were sent out with a gallon milk jug with the spout cut out and a string tied through the handle to hang around the neck and directions to fill the gallon jug with blackberries. The ONLY thing that made it all worthwhile was Mom's brilliant blackberry crisp (and maybe homemade ice cream with crushed blackberries, too).

Preheat oven to 350º

Grease a long pan then fill it with:

6 cups blackberries

1 cup sugar (on top of the fruit)

In a bowl mix:

2 cups brown sugar

1 cup flour

1 cup oatmeal

1 cube margarine or butter

1 tablespoon cinnamon

Pour mixture over the fruit. Bake till bubbly (about 20-25 minutes). Best served warm with homemade vanilla ice cream. Yummy!

Heavenly Blintzes

This recipe goes great with homemade ice cream and blackberry jam.

Sift:

1 ½ cups of flour

Re-sift with:

1 tsp. salt

2 tsp. baking powder

4 Tbsp. powdered sugar

Beat:

4 eggs

Add and beat in:

1 1/3 cups milk

2/3 cup water

1 tsp. vanilla

Combine dry and liquid ingredients and stir with minimal strokes. Heat a skillet then add a few drops of oil, coating pan thoroughly. Add batter then tip pan to ensure blintz covers the whole bottom of pan. Adjust the amount of batter to desired size. Cook over moderate heat.

For sweet/dessert blintzes, cook both sides till golden brown then add ice cream, fruit, syrup etc., fold over and serve quickly.

For savory blintzes (cheese, meat or vegetables) brown only on one side then turn it out onto a paper towel, cooked side up. Add your filling, fold and lay blintzes side by side in skillet (to which you have added ½ Tbsp. oil and ½ Tbsp. butter) seam side down, and fry till golden brown, turning once.

Diana's Applesauce Cake

"I've been making this cake for over 30 years," says Diana. "It's the very best moist cake. I use my homemade applesauce from our orchard, the eggs from our chicken coop, my homemade yogurt and fight the squirrels for the walnuts from our trees!"

In a small bowl mix:

2 cups applesauce

2 teaspoons baking soda

In a large bowl alternating mixing dry and wet ingredients:

Cream

1 cup sugar

½ cup shortening

1 beaten egg

2 ½ cups flour

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon clove

1 cup chopped raisins

½ -l cup nuts

1 ½ cups plain yogurt

Combine with applesauce mixture. Pour into two greased and floured loaf pans or a 9x12 pan to bake at 350 ° for 50 minutes.

Melanie's Angel Food Jell-O Cake

Melanie discovered this cake at her baby shower for Soren and has been enjoying it ever since.

1 large box strawberry-banana Jell-O

1 bag frozen strawberries

1 large cool whip

1 round angel food cake or two loafs

Mix Jell-O with 1 ½ cups hot water and let stand 15-20 minutes. Hollow out trenches in the inside walls of an angel food cake. Add pieces of cake and strawberries to Jell-O and fill the trenches in the cake with the mixture. If there is extra mixture fill the center too. Frost cake with cool whip and garnish with fresh berries. Refrigerate for 2 hours.

Blackberry Jam

Diana's recipe is very easy and very good. The jam tends to end up fairly runny--so it's good for pancakes, French toast, homemade ice cream and blintzes.

Blackberries (raspberries or nectarberries can be used as well)

Sugar

Twist-top jars and canning lids

Pick and wash blackberries then put them into a saucepan and add sugar to taste. Cook briefly on high heat then turn down to medium until jam thickens and begins to bubble (about 10-15 minutes once it comes to a boil). Don't overcook--it makes the jam sticky and burnt tasting. Heat twist-top jars in 200º oven and lids in a shallow pot of boiling water (with a spoonful of bleach to ensure a good seal). Pour hot jam into a hot jar then quickly put the lid and ring on (not too tight). Turn jar upside down on a towel to cool for a good seal. If the lid is slightly depressed on top when the jam has cooled, it has sealed properly. Repeat with other jars.

Blackberry Topping

This recipe is the easiest and tastiest thing in the world.

Blackberries

Sugar

Pick and wash blackberries then put them into a bowl. Sprinkle sugar over berries then crush them together. Taste test for sweetness, adding more sugar till it's just right. Serve over homemade ice cream or store-bought French vanilla if in a pinch.

Elderberry Jam

Every November, from the top of Dead Indian Road, we harvest these stinky little purple berries to make some of the tasiest jelly ever. It's hard to believe that something so good can come from something that smells so bad.

Elderberries

Pectin

Sugar

Twist-top jars and canning lids

Put elderberries into juicer/steamer and extract juice (stinky stage). Combine juice, sugar and pectin in a pan and follow directions on the pectin packet. Heat jars in 200º oven and lids in a shallow pot of boiling water (with a spoonful of bleach to ensure a good seal). Pour hot juice mixture into a hot jar then quickly put the lid and ring on (not too tight). Turn jar upside down on a towel to cool for a good seal. If the lid is slightly depressed on top when the jam has cooled, it has sealed properly. Repeat with other jars.

Peanut Butter Balls

This sticky treat was a Cluff childhood favorite. Knowing this, Diana used the balls as stealth vehicles to hide herbs and medicines she wanted her children to consume without a fuss.

Peanut butter

Honey

Granola/nuts/raisins

Powdered milk (if too sticky)

Put a glob of peanut butter into a Tupperware container then add honey, granola, nuts and raisins. Mix well. Eat by the spoonful or make into little bite-sized balls.

Ex-Boyfriend Salsa

You might want to double this recipe.

1 small handful cilantro

¼ red pepper

½ green (bell) pepper

½ medium white onion

3 Tbsp. white vinegar

1 Tbsp. lime juice

1 Tbsp. sugar

1/8 tsp. salt

4-6 fresh tomatoes

Dice cilantro in food processor. Add remaining ingredients, and dice.

Chevy's Salsa

 

This yummy recipe comes from a restaurant cloning web site (see bottom of New Favorites page). It's very nearly addictive. The liquid smoke flavor is the secret--but careful not to overdo it.

 

6 medium tomatoes

10 jalapeños (red chipotle is best)

¼ of a medium Spanish onion

2 cloves garlic

2 Tbsp. white vinegar

2 tsp. salt

2 Tbsp. fresh cilantro

1 ½ tsp. mesquite flavored liquid smoke

 

Preheat your barbecue grill to high temperature. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapeños. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapeños onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups.

Diana’s Bluewater Beans

 

 

Pinto beans (soak overnight if possible)

Onion

Salt

Tomato sauce

Optional:

Garlic

Sage

 

Cook pinto beans with onion and salt to taste (you'll need lots of salt). If you wish, put cooked tomatoes or tomato sauce in the beans, then season with garlic and sage.

Serve the beans with hot scones for a real old fashioned cowboy meal. Up the atmosphere by serving these beans with western music, clothing and décor.

 

Mom used to sing this song:" EAT YOUR BEANS RIDE YOUR HORSE! EAT YOUR BEANS AND RIDE YOUR HORSE! YOUR A COWBOY, A COWBOY, EAT YOUR BEANS AND RIDE YOUR HORSE."

Holiday Yams

 

This recipe is a Thanksgiving and Christmas staple.

 

4 yams/sweet potatoes cooked, peeled and mashed

1 cup chopped dates

1 ½ cup brown sugar

1 ½ tablespoon corn starch

¼ teaspoon salt

1 teaspoon mapeline

1/8 teaspoon cinnamon

1 tablespoon orange peel

2 cups apricots halves

1 cup apricot juice

Cook slowly on stove till thickens. Stir. Once thickened add:

2 tablespoons butter

1/2 cup raisins

1/2 cup chopped pecans

Pour all into a long, greased glass pan and bake at 350º till it bubbles.

 

"I ate a whole pan of these yams over a few weeks and within a couple of weeks after eating I found myself pregnant with twins. I found out later that yams are suppose to work like a fertility pill. I pass this tip to all that want twins and want to get pregnant. This tip has helped more than me have twins." ~Diana

 

Dennis' Broccoli and Cheddar Soup

 

Dad is the master of soup. This recipe is for Broccoli Cheddar but can be adapted for asparagus or cauliflower as well. He usually makes enough for a couple of meals and then freezes the rest for another day.

 

4 crowns of broccoli, cut into small bite size pieces

2 cups cheese, shredded

 

Fill a stockpot 1/3 rd with water and start it boiling. Cut the stems from the broccoli, leaving only the florets. Put the stalks into the boiling water and put the florets into a separate pot. Begin to flash boil/steam the florets.

 

To the boiling stockpot add:

4 stalks celery, chopped

2 medium onions, chopped

 

By now the florets are finished (still firm but softened). When the vegetables in the stockpot are tender, turn off the heat and pour the water into a large bowl, straining out the vegetables. Put 1/3rd of the vegetables into a blender bowl then take a cup of the water from the boiled broccoli and add a tablespoon of instant chicken bouillon. Pour into the blender with the veggies and blend for about 1 minute, or until they are creamy. Repeat this for all the veggies. Pour them into another bowl that will hold it all. Then add to the pot:

A cube of margarine

 

Melt it over medium high heat. When it is melted put a cup of flour and blend it with a whisk then let it cook for a minute or until it just begins to brown. Now add:

A couple quarts of milk all at once

 

As it thickens add all the blended veggies and let them simmer till it all thickens. If it is not thick enough, take a cup or two of milk and whisk in a tablespoon or two of flour and, when there are no lumps, pour it all into the pot and let it thicken up. Then dump in all the florets that have been sitting aside in a bowl and stir carefully. You don't want to disintegrate the florets. Now when it is all set, turn off the heat and pour in:

Two cups of shredded cheese

 

Bring to a simmer, carefully stirring it all together. Now the secret seasonings:

Garlic powder or minced garlic

Basil

Oregano

Thyme

Salt

Coarse ground black pepper

Lawry's seasoning

Carrot Raisin Salad

 

Heaven knows where this little concoction came from, yet it's strangely alluring and even post-modern in its way.

 

8 raw carrots, grated

1 cup seedless raisins

1 cup coarsely chopped peanuts or pecans

1 tsp. salt

Freshly ground black pepper

4 tsp. grated lemon peel

2 Tbsp. lemon juice

 

Mix these all together. Put it in a bowl and cover with:

2 cups either sour cream or mayonnaise

 

Toss, refrigerate and serve. Cut recipe in half if you like (highly recommended, since most have difficulty finishing their first serving!)

Taco Salad

Dinner for 10 in less than 7.5 minutes.

1 head lettuce, chopped into bite sizes

16 oz bag of shredded cheddar cheese

2 large chopped tomatoes

15 oz can red kidney beans

15 oz bag Doritos nacho cheese tortilla chips

1 lb ground beef or turkey, browned and drained

1 envelope taco seasoning

8 oz bottle of Catalina dressing

Optional: olives, sour cream, guacamole, salsa

Split Pea and Lentil Soup

 

The portions and ingredients in this recipe are not set in stone--they're up for experimentation. All Dad's soup recipes can be divided or multiplied easily.

 

In a large stockpot add:

Water

1/4 cup of chicken bouillon

Equal amounts of split peas and lentils (usually 1 or 2 cups of each)

Ham hocks or chopped pieces of ham, to taste

Herbs and spices (bay leaves, basil, sage, marjoram, minced garlic and Lawry's seasoning).

 

Bring to a boil then turn heat down to low, cover and let simmer for an hour or two. When the peas are tender, take out the bay leaves and ham hocks. Add desired vegetables while the meat is cooling down a bit.

 

2 chopped onions

2 or 3 ribs of chopped celery

3 or 4 carrots, sliced 1/8th inch thick

2 ribs of chopped bok choy, chopped (optional)

 

Chop meat into bite-sized pieces then put back into the pot (without the bones). Let this simmer on med/low heat till all is tender, but not overdone. Carrots are good indicators or readiness.

Succotash

This is one of Dad's favorite soups.

In a large sauce pan of lightly salted boiling water, cook:

2 cups of fresh or frozen whole kernel corn

2 cups of fresh or frozen baby lima beans

2 cups of peas

For 10 minutes. Then add:

1/2 cup of chopped onion

1/2 cup chopped green or red pepper

Cook for 5-10 minutes more, or till the vegetables are tender, then drain. Stir in:

1 or 2 Tbsp. Butter (or margarine)

1/2 tsp. salt and

1/4 tsp. pepper

Makes 6 or 7 servings

Aunt Judy's Rice, Fruit and Marshmallow Salad

This recipe is FANTASTIC! I can't tell you how many of our childhood visits to the George's were motivated by the prospect of this yummy treat.

8 cups water

3 cups rice

1 teaspoon salt

2 teaspoons oil

1 large container of cool whip

1 bag colored marshmallows

1 large can drained fruit cocktail

Bring water, rice, salt and oil to boil then turn down to simmer for 20 minutes. When the rice is done allow it to cool before adding cool whip, marshmallows and fruit. Blend together thoroughly and keep in fridge.

Diana's Pacific Lime Mold

Mom's famous iridescent Sunday side dish--Pacific Lime Mold! - Pacific Lime Mold goes great with pot-roast and potatoes. Sunday dinner just wouldn't be the same without this little green salad with a bite.

1 large pkg. lime Jell-O

2 cups boiling water

1 small container (16 oz.) cottage cheese

¼-½ cup mayonnaise

1 tablespoon horseradish

1 can crushed pineapple

1 cup cold water

Mix together Jell-O and hot water in a large bowl. Combine cottage cheese, mayonnaise and horseradish in small bowl and mix well. Add cottage cheese mixture and pineapple to the Jell-O and finish with cold water. Mix all and put into long pan in fridge to set.

Melanie's Pasta Salad

You can play with the proportions here.

Pasta, cooked and drained

Cheese, cut into small cubes (pepper jack is best)

Red & yellow bell peppers, sliced thin

Artichoke hearts, quartered

Kidney beans, drained

Carrots, grated

Broccoli, cut into small bits

Peas (frozen or fresh)

Olives, sliced

Red Cabbage, shredded

Pimentos

Pepperocinis with juice

Italian dressing Salami strips (optional)

Combine all ingredients and drizzle with Italian dressing. Chill. Good served with crusty French bread.

Melanie's Minestrone

There are no set proportions for this recipe. Just follow your instincts.

Brown ground beef/turkey and onions together, drain

Add what you have on hand:

Stewed tomatoes

Green beans

Kidney beans

Garbanzo beans

Celery

Red cabbage

Green Pepper

Corn

Zucchini

Carrots

And anything else that sounds good

Then add to taste:

Beef soup bouillon

Garlic

Oregano

Basil

Pepper/Salt

Then throw in pasta (macaroni or whatever you have)

The Soup Nazi's® Indian Mulligatawny Soup

This fabulous recipe comes from a restaurant cloning web site. Here's the story: "Al Yeganeh -- otherwise known as the Soup Nazi from the Seinfeld episode which aired in 1995 -- is a master at the soup kettle. Yeganeh's mastery shows when he combines sometimes unusual ingredients to create unique and delicious flavors in his much-raved about soups. In April I took a trip to New York and tasted around a dozen of the Soup Nazi's creations. The Mulligatawny was among my favs. After each daily trip to Soup Nazi's headquarters, I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers which were then chilled for the trip back home. There, in the home lab (okay, it's a kitchen) portions of the soup were rinsed through a sieve and ingredients were identified. After that, it was a matter of trial and error, figuring out the measurements for those ingredients. The result was a successful clone that I can now share with you. Just be sure when you make this soup, that you simmer it for at least four hours or until the soup reduces by more than half. The soup will darken as the flavors intensify, the potatoes will begin to fall apart and the nuts will soften."

4 quarts water (16 cups)

6 cups chicken stock

2 potatoes, peeled & sliced

2 carrots, peeled & sliced

2 stalks celery, with tops

2 cups peeled & diced eggplant (about 1/2 of an eggplant)

1 medium onion, chopped

1 cup frozen yellow corn

2/3 cup canned roasted red pepper, diced

1/2 cup tomato sauce

1/2 cup shelled pistachios

1/2 cup roasted cashews

1/2 cup chopped fresh Italian parsley

1/4 cup lemon juice

1/4 cup butter

3 tablespoons sugar

1/2 teaspoon curry powder

1/2 teaspoon pepper

1/4 teaspoon thyme

1 bay leaf

dash marjoram

dash nutmeg

Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. Makes 4-6 servings.

Tidbits: Because of the extreme reduction, I found that the salt in the chicken stock was enough for the recipe. However, if you use a stock that isn't so salty, you may find you need to add extra salt to the soup.

The Soup Nazi's® Mexican Chicken Chili

This addictive recipe comes from a restaurant cloning web site. In it they say: "In the most recent edition of Zagat's New York City Restaurant Survey, Le Cirque 2000, Al "The Soup Nazi" Yeganeh's International Soup Kitchen scored a whopping 27 out of 30. That puts the Soup Nazi's eatery in 14th place among the city's best restaurants! It's common to see lines stretching around the corner and down the block as hungry patrons wait for their cup of one of five daily hot soup selections. So here now is a clone for what has apparently become one of the Soup Nazi's most popular culinary masterpieces. The secret to this soup, as with many of his creations, seems to be the long simmering time.

1 pound chicken breast fillets (4 fillets)

1 tablespoon olive oil

10 cups water

2 cups chicken stock

½ cup tomato sauce

1 potato, peeled & chopped

1 small onion, diced

1 cup frozen yellow corn

½ carrot, sliced

1 celery stalk, diced

1 cup canned diced tomatoes

1 15-ounce can red kidney beans, plus liquid

¼ cup diced canned pimento

1 jalapeño, diced

¼ cup chopped Italian parsley

1 clove garlic, minced

1 ½ teaspoons chili powder

1 teaspoon cumin

¼ teaspoon salt

dash cayenne pepper

dash basil

dash oregano

On the side:

Sour cream

Pinch chopped Italian parsley

Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings.

Diana's AMBROSIA (3 versions)

A Sunday supper favorite. It doesn't get much easier than this.

Version #1

Whipped topping

Fruit cocktail, drained

Frozen berries (strawberries, blueberries, blackberries or raspberries)

Mini marshmallows

Coconut

Fresh fruit (apples, bananas etc.)

Mix altogether and freeze. Serve frozen, like ice cream.

Version #2

Pineapple canned or cut up fresh

Strawberries, cut in half

Bananas, sliced

Oranges, cut up

Raspberries or nectarberries/black berries to turn the salad purple

Add any other fruit you love (apples, peaches or fruit cocktail)

Add either cool whip, vanilla ice cream or sherbet and freeze

Serve half frozen (you need to put the salad out in the morning to start thawing out for lunchtime).

Version #3 (quick salad)

Large can of fruit cocktail, drained

Cool whip

Berries

Stir and put in refrigerator to cool.

Dennis’s Cream of Vegetable Soup

Dad is a bit of a soup and salad fanatic. But many of his creations are made up on the spot, so it's difficult to get a firm, set-in-stone recipe out of him. Here's what he came up with for Creamy Soups.

You choose: Cream of Cauliflower, Broccoli, Asparagus, Potato, Mushroom or Squash

Cook the vegetables (saving best bits to steam and add later)

Add a chopped onion to the vegetables

Add chicken bouillon to the cooking water

When all is cooked, put the vegetable/onion/broth mix into the blender and blend it for 1 minute till smooth. Now to a stockpot on medium heat add:

1 cube of butter/margarine

When it melts, add: Flour to soak up all the liquid (usually 1 T. flour for each T. margarine, so about 8 T. flour).

Let that brown to remove the raw taste of the roux. Then add:

Milk or cream, all at once

Adjust the thickness with leftover broth or milk. How much you put in depends on the thickness you prefer. Stir with a whisk often and as it begins to bubble and thicken, you can add more milk until you are satisfied with the thickness. Turn the heat down and let it simmer for a minute or two. Then add the blended vegetables (and steamed vegetables). Again, let it simmer for a couple of minutes to bring up the temperature to even throughout.

Add whatever spices you like (basil, oregano, a little thyme, a couple minced cloves of garlic, coarse black pepper, sage, marjoram, etc.)

Dad's Clam Chowder

This clam chowder is excellent and can stand on its own feet--but always tastes a bit better with those little octagonal oyster crackers that we used to eat by the handfuls as kids. Also, clam chowder is always better the second day once the favors have had a chance to mingle overnight.

3 6 ½ oz. cans minced clams

Drain and save the juice, add water to make 3 cups, and chop the clams to small size.

3 slices of bacon, cooked and crumbled (set aside bacon and drippings)

Into 2 Tbsp. of bacon drippings add the clam juice and:

3 cups of raw diced potatoes

1 large chopped onion

2 tsp. instant chicken bouillon granules

2 tsp. Worcestershire sauce

½ tsp. thyme

¼ tsp. coarse ground black pepper

Snow Day Chili (Both Parental Versions)

Our annual Christmas tree trek in the mountains of Oregon just wouldn't be the same without chili. We always started with a traditional hot chocolate and chili lunch before Dad would lead the way through the deep snow and into the far reaches of the wilderness in pursuit of the perfect tree

Mom's version:

Pinto Beans

Ground Meat

Tomato Sauce

Chili Seasoning (cumin, cayenne and chili powder)

Salt to taste

Soak pinto beans overnight in a large bowl of water. Next day, discard the water and add beans to a large pot of fresh water. In a pan, brown meat and add tomato sauce and seasonings. Mix together and reduce to desired thickness. Let set in fridge overnight to allow flavors to mix for the best taste. Heat and serve.

Dad's version:

In a large pan cook:

1 lb. ground beef

1 or 2 chopped onions

2 or 3 cloves of garlic

Until the meat is brown and the onion is tender.

Then add:

1 can of diced tomatoes

1 can of kidney beans

1 8 oz. can of tomato sauce

2 or 3 teaspoons of chili powder (or use a packet of chili mix)

½ t. basil

Bring to a boil. Reduce heat, cover and let it simmer for 20 minutes or so.

Edward's Sunday Roast Potatoes

This simple recipe comes from the Lanyons in England. Roast potatoes are part of the traditional English Sunday dinner, along with roast chicken, bread sauce and two veg. They're delicious (despite what you've heard about English food). Give them a try.

Potatoes, peeled and cut into quarters (allow 2 per person)

Salt

Oil (or goose fat, if you want to be traditional)

Gravy granules (No known US substitute--will keep looking)

Seasonings, to taste

Preheat oven to 350º

Par boil potatoes (Maris Piper or King Edward are best) with salt for about 7-10 minutes. While boiling, prepare the baking pan with a generous amount of oil and a sprinkling of gravy granules. Heat the pan in the oven for a couple of minutes. Drain potatoes then put them back in the pot over a very low heat and shake them around for 1-2 minutes until the potatoes are completely dry and the edges are slightly fluffy. Then put potatoes into the hot baking pan over the range, turning them until each is well-coated in the warm oil mixture. Season. Put the pan into the oven and bake until crisp and golden brown (turning half-way through), about 30-45 minutes.

Bread and Milk

Maynor & Annie Hassell's routine dinner fare served with raw onions and radishes dipped in salt.

Crusty Bread

Milk

Tear bread into large bite sized pieces into a cereal bowl and pour milk over. Eat immediately.

Dad's Delicious Chunky Salsa

1 large clove garlic

2-6 jalapeños, seeds removed

4 small tomatillos (about ½ cup)

1 medium white onion finely diced (about ½ cup)

½ green Italian pepper, finely diced

¼ cup pepperocini

2 tablespoons coarsely chopped parsley

2 tablespoons coarsely chopped cilantro

Juice of 1 lime (about 2 tablespoons)

½ teaspoon salt

In a food processor, finely chop garlic and jalapeños peppers. Add tomatillos and chop again. Remove mixture and combine it with the remaining ingredients. The salsa can be served immediately but the flavour will blend better if it's chilled for several hours or overnight. For salsa with more bite add more jalapeños, some cumin or a dash of vinegar. Makes about 3 ½ cups.

Aunt Bev's Crunchy Scotch Munch Bars

(Taste like Butterfingers)

1 (12 oz) pkg. butterscotch chips (2 cups)

1 cup peanut butter

8 cups cornflake cereal

1 (12 oz) pkg. chocolate chips

1 cup powdered sugar

2 Tbsp. water

4 Tbsp. butter

Melt butterscotch chips and peanut butter over low heat. Gently stir in cornflakes. Press 1/2 mix into greased 9x13 pan. Chill.

Stir over hot water (or in a double boiler) chocolate chips, powdered sugar, butter and water. Mix until melted. Spread over chilled mix and top with remaining butterscotch mix. Chill. Cut into 1" squares.

Homemade Root Beer

Cold water

4-5 lbs. sugar

1 small bottle of Hires Root Beer flavoring

5 lb. block of dry ice

Fill a five gallon container 2/3 full of water. Add sugar, root beer extract, and medium chunks of dry ice from the larger block. Be very careful handling the dry ice and never use your bare hands! Stir and watch it smoke and bubble, then serve.

White Wheat Bread

Grind together:
9 cups wheat berries
5 vitamin C tablets

Mix together:
5 1/2 cups hot water 130 degrees
1/2 cup honey
6 cups flour

Add:
2 T yeast
1/2 cup oil
2 T lecithin
1 1/2 T salt

Add remaining flour, 6-8 cups.
As soon as it begins to pull away from the bowl then that is enough flour. Knead. Let rise. Cut dough into 4 sections. Roll out with a rolling pin into a rectangle as wide as your bread pan. Let rise about 30 minutes until above the top of the pan. Bake at 375 degrees for 10-15 minutes then turn down the oven to 350 and bake for 15 minutes longer.

Ron's Carrot Cake

Make in order and bake in greased 9X13 pan at 350 for 45 minutes.
2 cups sugar
4 eggs
1 1/4 cups oil
3 cups grated carrots (6 lg.)
2 cups flour
2 tsp. cinnamon (heaping)
2 tsp. baking soda (rounded)
1 tsp. salt
1/2-1 cup chopped walnuts (some on top)
1/2-1 cup raisins

Icing
1 8 oz cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla

Frost cake and sprinkle nuts on top.

Chicken Delight

Layer in buttered 9X13 pan:
10 oz. pkg. frozen broccoli
6 chicken breasts, cooked and cubed

Mix and pour over chicken:
2 cans cream of chicken soup
1 cup mayo
1 tsp. curry powder
1 T. lemon juice
1 small pkg. sliced almonds

Top with 2 cups shredded cheddar. Cover loosely with foil. Bake at 350 for 30 minutes taking the foil off the last 10 minutes.

Peanut Butter Cups

2 cups peanut butter
1/2 cup melted butter
1 1/2 lbs. powdered sugar (4-5 cups)
12 oz bag milk chocolate chips
2 T. shortening

Mix peanut butter and butter. Stir in 4-5 cups powdered sugar, enough that dough is not sticky. Chill. roll into small balls and chill again. Stir chocolate chips and shortening together. Melt. Dip peanut butter balls into chocolate mixture and chill.

Truffles

1 pdg chocolate cake mix
1/2 cup soft butter
1/2 cup unsweetened cocoa
1/2 cup powdered sugar
1/2 cup apricot jam
1 tsp vanilla
16 oz. semi-sweet chocolate chips
2 T shortening

Bake cake according to package. Let cool. In a saucepan, melt butter over medium heat. Add cocoa and powdered sugar, stirring until smooth. Add jam and vanilla, stirring until glossy.
Crumble cake into sauce. Mix well until blended. Roll mixture into balls about 1/2". Freeze for about 30 minutes before dipping into chocolate.
In small pan stir shortening and chocolate chips together. Over low heat, melt chocolate chips. Dip cold balls into chocolate and set on wax paper. Return to freezer to set. Truffles store well in the freezer for several weeks. Refrigeration for too long creates condensation on the truffles.

Hot Artichoke Dip

1 cup mayonnaise
1-14 oz can artichoke hearts, drained and chopped
1 cup Parmesan cheese, grated
1 clove garlic, minced

Mix all ingredients. Spoon into a 9" pie plate or quiche dish.
Bake at 350 degrees for 20-25 minutes until lightly brown.
Bake uncovered. Serve with chips and vegetables.

Broccoli Salad

1 bunch broccoli
1 lb. bacon, cooked
chopped red or white onion
1/2 cup sunflower seeds
1 cup each red and green grapes

Dressing
1 cup mayo
1/2 cup sugar
1 T vinegar

Vidalia Onion Dip

2 large Vidalia or sweet onions, chopped
1 cup mayo
2- 8 oz pkgs. cream cheese

Mix all together. Bake at 350 for 45 minutes or until the edges bubble and top is starting to brown. Fritos are great with this dip.

Homemade Oreo Cookies

1 devil's food cake mix
1/3 cup oil
2 eggs

Mix cookie dough ingredients, roll into walnut size balls. Place on ungreased cookie sheet 2" apart; flatten with the bottom of a cup. Bake 9 minutes at 350 degrees. Don't overcook. When cool spread one cookie with cream cheese frosting and top with another cookie.

12 Hour Dinner Rolls

Dissolve:
1 T yeast in 1 T sugar in 2 T warm water

1/2 cup butter
1 cup milk, scalded
1/2 cup sugar
3 eggs
3/4 tsp. salt
4 cups flour

Put butter in scalded milk. Cool to warm. Add eggs to yeast mixture; then sugar, salt and milk with butter. Mix thoroughly. Add flour and stir. Dough will be a little sticky. If too sticky, add a little more flour. Cover and let rise 5-6 hours. Divide in two. Roll in circle real thin as size for a pie crust. Cut in 16 pieces as you would cut a pie. Roll from large end. Place on a greased pan. Cover with plastic wrap and let rise 2-4 hours. Bake at 375 for about 5-7 minutes. Makes 32 rolls.