Recipe Book

Table of Contents
MISCELLANEOUS Karo Barbeque Sauce .......................................................... 21

Substitution Chart ................................................................. 4 Taco Seasoning...................................................................... 21
Equivalency Chart ................................................................... 4 Taco Seasoning...................................................................... 21
Point Values for Common Ingredients.............................. 5
Crowd Quantities per Person.............................................. 5 BREADS
Baby Wipes ............................................................................... 6 German Rye Bread ............................................................... 22
Window Cleaner....................................................................... 6 White or Wheat Bread(Cinnamon Rolls)....................... 23
Apple Pie Shots ....................................................................... 6 Bagels ...................................................................................... 24
Brandy Slush ............................................................................ 7 Zucchini Bread...................................................................... 25
Mudslide .................................................................................... 7 Zucchini Bread with Chocolate Chips ............................ 25
Frozen Mudslide...................................................................... 7 Pineapple Zucchini Bread................................................... 26
Rhubarb Bread...................................................................... 26
BREAKFAST Soft Pretzels ........................................................................ 27
Buttermilk Pancakes .............................................................. 8 Sweet Corn Cake .................................................................. 28
Scrambled Pancakes(Ko) ...................................................... 8 Always Ready Bran Muffins ............................................. 28
Swedish Pancake ..................................................................... 9
Egg Casserole........................................................................... 9 SOUPS
Brunch Casserole .................................................................. 10 Nacho Potato Soup .............................................................. 29
Slow Cooker Chicken Taco Soup ..................................... 29
APPETIZERS Grilled Onion Soup............................................................... 30
BLT Bites .................................................................................11 Chicken Tortilla Soup ......................................................... 30
Bacon Wrapped Water Chestnuts....................................11 Chicken Tortilla Soup .......................................................... 31
Cucumber Sandwiches ..........................................................11 Portabella Mushroom Soup ................................................ 31
Original Chex Mix................................................................. 12 Chili's Chicken Enchilada Soup ........................................ 32
Homemade Potato Chips ..................................................... 12 Asparagus Chicken Chowder ............................................ 33
Pumpkin Seeds ....................................................................... 12
Roll-Ups ................................................................................... 13 PASTAS AND POTATOES
Granola ..................................................................................... 13 Garlic Mashed Potatoes..................................................... 34
Scalloped Potatoes .............................................................. 34
DIPS AND SAUCES Onion Roasted Potatoes .................................................... 34
Spinach Dip............................................................................. 14 Curly Cheese Potatoes ....................................................... 35
Artichoke Dip ........................................................................ 14 Red Potato Skewers............................................................ 35
Cucumber and Dill Dip ......................................................... 14 Oven Roasted Potatoes...................................................... 35
Dill Vegetable Dip................................................................. 15 Cheesy Potato Casserole ................................................... 36
Dill Dip ..................................................................................... 15 Hash Brown Casserole ........................................................ 36
Beer Dip................................................................................... 15 Dumplings(Mom’s) ................................................................ 37
Broccoli Dip ............................................................................ 16 Dumplings(Lisa’s).................................................................. 37
Taco Salad Dip....................................................................... 16 Potato Salad .......................................................................... 37
Shrimp Dip .............................................................................. 17 Macaroni and Cheese .......................................................... 38
Sweet Corn Salsa.................................................................. 17 Grown-up Mac-n-Cheese.................................................... 38
Pico de Gallo ........................................................................... 18 Corn Bake ............................................................................... 38
Salsa(Mom’s) .......................................................................... 18 Herbed Rice Pilaf ................................................................ 39
Salsa(Lisa’s) ............................................................................ 19 Mexican Rice ......................................................................... 40
Chi-Chi’s Salsa ....................................................................... 19 Mexican Fiesta Pasta Salad.............................................. 40
Chili Con Queso ..................................................................... 19
French Dressing ................................................................... 20 VEGGIES
Russian Dressing .................................................................. 20 Cabbage and Egg Noodles .................................................. 41
Cucumber Salad..................................................................... 41
1
Refrigerator Cucumbers .................................................... 41 Barbecue Jack Chicken...................................................... 65
Coleslaw ................................................................................... 41 Pasta Carbonara with Chicken ......................................... 66
Chinese Coleslaw .................................................................. 42 Chicken Puffs ........................................................................ 66
Creamed Peas ........................................................................ 42 Chicken and Dumplings ....................................................... 67
Oven Roasted Carrots........................................................ 42 Chicken and Dumpling Stew .............................................. 68
Green Bean Casserole......................................................... 43 Chicken Parmigiana .............................................................. 69
Grilled Pizza .......................................................................... 43 From Taste of Home .......................................................... 69
Bundle of Veggies ................................................................ 43 Chicken Cacciatore .............................................................. 70
Microwave Chicken Cacciatore ......................................... 71
GROUND BEEF Chicken Piccata..................................................................... 72
Salisbury Steaks.................................................................. 44 Chicken Marsala ................................................................... 73
Swedish Meatballs .............................................................. 44 Chicken Stuffed Bell Peppers ......................................... 73
Hamburgers ........................................................................... 45 Southwestern Chicken and Pasta Salad........................ 74
Hamburger Casserole ......................................................... 45 Sweet ’n’ Spicy Chicken ..................................................... 74
American Chop Suey ........................................................... 46 Chicken with Mango Salsa ................................................. 75
Meatball Hash Brown Bake ............................................... 46 Chicken Fajitas..................................................................... 76
Tater Tot Casserole ........................................................... 47 Teriyaki Chicken .................................................................. 76
Kluski Casserole ................................................................... 47 Thai Chicken with Noodles ............................................... 77
Hot Dish ................................................................................. 48 Chicken Stir-Fry .................................................................. 78
Stuffed Peppers .................................................................. 49 Balsamic Chicken Pasta Salad .......................................... 79
Stuffed Pepper Casserole ................................................ 49 Perfect Sesame Chicken ................................................... 80
Spicy Shepherd’s Pie .......................................................... 50 Lettuce Wraps ...................................................................... 81
Taco Casserole ..................................................................... 50 Turkey Stuffing(Mom’s) .................................................... 82
Beef Nacho Casserole ......................................................... 51 Turkey Stuffing(Carol’s) ................................................... 82
Nazetti .................................................................................... 51
Sloppy Joe ............................................................................. 52 BEEF
Barbeque ................................................................................ 52 Pepper Steak(Ann’s) ........................................................... 83
Meatloaf ................................................................................. 53 Pepper Steak(Michelle’s)................................................... 84
Pepper Jack Meatloaf ........................................................ 53 Beef Marsala ......................................................................... 84
My Mom's Meat Loaf Wellington ................................... 54 Beef Stroganoff .................................................................. 85
Pizza......................................................................................... 55 Quick Beef Stroganoff ..................................................... 85
Make-Ahead Spinach Manicotti ...................................... 56 Beef Stew .............................................................................. 86
Skillet Bow-Tie Lasagna .................................................... 56 Beef Stew .............................................................................. 86
Lasagna ................................................................................... 57 Teriyaki Shish Kabobs ....................................................... 87
Chili .......................................................................................... 57 Sirloin Tips with Mushrooms............................................ 87
Taco Chili................................................................................ 58 Spare Ribs ............................................................................. 88
Karo Barbeque Sauce ......................................................... 88
POULTRY
Oven-Fried Parmesan Coated Chicken .......................... 59 PORK, ETC.
Baked Chicken....................................................................... 59 Sunday Pork Roast............................................................... 89
Pretzel Crusted Chicken.................................................... 59 Pork with Three Peppers ................................................... 89
Chicken Cordon Bleu ........................................................... 60 Sauerkraut-Pork Casserole .............................................. 90
Chicken Cordon Bleu Casserole........................................ 60 Peppered Bacon and Tomato Linguine ........................... 90
Dill Chicken Casserole ........................................................ 60 Egg Noodle and Ham Casserole ........................................ 91
Hot Chicken Salad ................................................................ 61 Ring Bologna and Potatoes ................................................. 91
Chicken Ala King.................................................................... 61 Jaeger Schnitzel with Spaetzle ..................................... 92
Chicken Lasagna ................................................................... 62
Cashew Chicken Casserole ................................................ 63 MEATLESS
Cajun Chicken Pasta ............................................................ 64 Margarita Grilled Shrimp.................................................. 93
Chicken Fettuccine Alfredo ............................................. 65 Pepper Shrimp Scampi ....................................................... 93
2
Spicy Island Shrimp ........................................................... 94 Raspberry Pretzel Salad .................................................. 117
Salmon Patties ...................................................................... 94 Taffy Apple Pizza ............................................................... 118
Monterey Spaghetti ........................................................... 95 Taffy Apple Salad .............................................................. 118
Scotch Peach Dessert....................................................... 119
COOKIES AND CANDY Schaum Tortes .................................................................... 119
Soft Sugar Cookies ............................................................. 96 Irish Crème Chocolate Trifle ........................................ 120
Decorating Frosting............................................................ 96 Easy Peanut Butter and Chocolate Éclair Dessert .. 120
Ting-a-lings ............................................................................ 96 Triple Treat Torte ............................................................. 121
Sue’s Sugar Cookies ............................................................ 97 Ice Cream Sandwich Torte ............................................. 121
Snicker Doodles ................................................................... 97 Graham Cracker Torte ..................................................... 122
Molasses Cookies ................................................................. 98 Chocolate Éclair Torte..................................................... 122
Snowflakes ............................................................................ 98 Éclair Ring ............................................................................ 123
Oatmeal Scotchies .............................................................. 99 Striped Delight Torte...................................................... 124
Butter Pecan Cookies.......................................................... 99 Death by Chocolate........................................................... 124
Peanut Butter Blossoms................................................... 100
Peanut Butter Cup Cookies ............................................. 100 CAKES
Walnut Walk Aways ........................................................... 101 Strawberry Short Cake................................................... 125
Turtle Pretzels .................................................................... 101 Chiffon Cake ....................................................................... 126
Date Pinwheels ................................................................... 102 Jewish Coffee Cake .......................................................... 127
Witches Hats...................................................................... 102 Zucchini Sheet Cake ......................................................... 128
Oreo Bon-Bons .................................................................... 103 Cream Cheese Frosting .................................................... 128
Fudge ..................................................................................... 103 Pumpkin Bars ....................................................................... 129
Turkey Cookies ................................................................... 104 Cream Cheese Frosting .................................................... 129
Carrot Cake ......................................................................... 130
BARS Cream Cheese Frosting .................................................... 130
Vanishing Oatmeal Raisin Bars ...................................... 105 Red Velvet Rhubarb Cake................................................. 131
Caramel Oatmeal Chewies ............................................... 105 Rhubarb Crunch................................................................... 131
Oatmeal Date Squares ..................................................... 106 Rosy Apple Cake ................................................................. 132
Peanut Butter Bars ........................................................... 106 Roman Apple Cake.............................................................. 132
Peanut Butter Caramel Bars........................................... 107 Butter Horns....................................................................... 133
No Bake Cereal Bars ......................................................... 107 Zucchini Cake ...................................................................... 134
O’Henry Bars....................................................................... 108 Beet Cake ............................................................................. 134
M&M Bars ............................................................................ 108 Chocolate Pudding Fudge Cake ...................................... 135
Toffee Squares .................................................................. 109 Killer Brownies.................................................................... 135
Rhubarb Custard Bars ...................................................... 109 Absolutely the Best Nutella Brownies ........................ 136
Ho-Ho Cake.......................................................................... 136
PIES Cheese Torte ...................................................................... 137
Pumpkin Pie ........................................................................... 110 Ultimate Turtle Cheesecake .......................................... 137
Pumpkin Pie Crunch............................................................. 110 Heavenly Chocolate Cheesecake ................................... 138
Banana Cream Pie ................................................................. 111 Chocolate Chip Cheesecake ............................................ 139
Apple Slices.......................................................................... 112 Lemon Snowflake Cake............................................. 140-141
French Apple Pie ................................................................. 113
Peanut Butter Pie................................................................ 114 INDEX ..........................................................................142-142
PUDDINGS, JELL-OS AND TORTES

Dirt Pudding ......................................................................... 115
Rice Pudding ......................................................................... 115
Red, White and Blue Jell-O Salad................................. 116
Grape Salad .......................................................................... 116
Strawberry Pretzel Salad ............................................... 117
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MISC. MISC.
Substitution Chart
When you need… Use…

1 tsp baking powder ½ tsp cream of tartar plus ¼ teaspoon baking soda
1 cup buttermilk 1 tsp lemon juice or vinegar and enough milk to measure 1 cup
1 cup cake flour ⅞ cup all–purpose flour
1 TBSP cornstarch 2 TBSP all-purpose flour
¾ cup cracker crumbs 1 cup bread crumbs
1 cup dark corn syrup ¾ cup light corn syrup plus ¼ cup molasses
1 garlic clove ⅛ tsp garlic powder
1 tsp garlic salt ⅛ tsp garlic powder plus ⅞ tsp salt
1 cup half-and-half 1 TBSP melted butter plus enough whole milk to equal 1 cup
1 cup honey 1¼ cups sugar plus ¼ cup liquid
1 tsp lemon juice ¼ tsp cider vinegar
1 teaspoon lemon peel ½ teaspoon lemon extract
1 cup light corn syrup 1 cup sugar plus 1 cup liquid
1 cup molasses 1 cup honey
1 small chopped onion 1 tsp onion powder or 1 TBSP minced onion
1 TBSP prepared mustard ½ teaspoon ground mustard plus 2 teaspoons vinegar
1 sq. semi-sweet chocolate 3 TBSP semi-sweet chips or 1 sq. unsweetened chocolate plus 1
TBSP sugar
1 cup sour cream 1 cup plain yogurt
1 cup sugar 1 cup packed brown sugar or 2 cups sifted powdered sugar
2 tsp tapioca 1 TBSP all-purpose flour
1 cup tomato juice ½ cup tomato sauce plus ½ cup water
2 cups tomato sauce ¾ cup tomato paste plus ½ cup water
1 sq. unsweetened chocolate 3 TBSP cocoa plus 1 TBSP shortening or oil
1 cup whole milk ½ cup evaporated milk plus ½ cup water
Equivalency Chart
1 Gallon = 4 Quart 10 TBSP + 2 tsp = 2/3 cup ½ dash or pinch = what can
1 Quart = 2 Pints 12 TBSP = ¾ cup be picked up between
1 Pint = 2 cups 16 TBSP = 1 cup = 48 tsp thumb and one finger
1 TBSP = 3 tsp 8 fluid ounces = 1 cup
2 TBSP = ⅛ cup 16 ounces = 1 pound
4 TBSP = ¼ cup 1 dash or pinch = what can
5 TBSP + 1 tsp= 1/3 cup be picked up between
6 TBSP = ⅜ cup thumb and first two
8 TBSP = ½ cup fingers less than ⅛ tsp
4
MISC. MISC.
Point Values for Common Ingredients
Bread Crumbs; dried Egg 1 cup ...................................... 16

3 TBSP ................................... 1 1 ................................................ 2 Sugar; any type
1 cup ........................................ 5 Flour 1 TBSP ..................................... 1
Butter 3 TBSP ....................................1 1 cup ...................................... 16
1 tsp ........................................ 1 1 cup ........................................ 8 Tomato Sauce
½ cup .................................... 24 Ground Beef; lean ½ cup ....................................... 0
1 cup ..................................... 48 1 lb ........................................ 22 Tomato Paste
Cheese Oatmeal; uncooked ¼ cup ....................................... 0
¾ ounce ................................... 1 1 cup ........................................ 6
1 cup (4 ounces) ................... 5 Oil
16 ounces ............................. 21 1 tsp .........................................1
Chicken; no skin or bones 1 cup ..................................... 58
1-3 ounce breast ................. 3 Pasta; any type, cooked
1 lb white ..............................11 1 cup ........................................ 3
1 lb dark ............................... 13 Rice; cooked
Cornstarch 1 cup ........................................ 5
1 tsp ........................................ 1 Rice; uncooked
1 TBSP .................................... 3 1 cup ...................................... 13
Cream Cheese; regular Sour Cream; regular
1 ounce ................................ 2.5 1 TBSP .....................................1
Crowd Quantities per Person
Beverages 1 ounce ketchup, mustard or relish

¾ cup coffee or tea Meat
24 ounces juice, soda or water 4-6 ounces meat, fish or poultry
1 cup milk 1-2 ounces sliced luncheon meat
Bread Dairy
1-2 slices of bread 1 teaspoon butter for bread
1 roll, muffin or biscuit 1 ounce sliced cheese for sandwiches
Salad 2 tablespoons cream for coffee
1 cup green salad Miscellaneous
½ cup fruit, potato or pasta salad 1 ounce potato or corn chips
Condiments 3-4 ounces ice for beverages
3-4 pickle slices Desserts
1 pickle spear ½ cup of ice cream or frozen yogurt
3 olives 1 portion cake or pie
5
MISC. MISC.
Baby Wipes
From the Kitchen of Ann Kabitzke
Double roll paper towel Single roll

4 cups water 3½ cups
4 tablespoons (16 squirts) of baby wash 2 tablespoons
2 tablespoons baby oil 1 tablespoon
Mix together; add paper towel; let stand 20 minutes; flip paper towel,
let stand 20 minutes; pull out core and use.
Window Cleaner
From Mom’s Kitchen
½ cup rubbing alcohol

½ cup ammonia
1 cup white vinegar
2 tablespoons cornstarch
3 quarts warm water
Mix all together.

Apple Pie Shots
1 quart Everclear grain alcohol

1 gallon apple juice
1 gallon apple cider
7 cinnamon sticks
4 cups sugar
Mix apple juice, apple cider, sugar, and cinnamon sticks together. Boil until cinnamon sticks lose
flavor. Add Everclear. Refrigerate.
MISC. MISC.
6
MISC. MISC.
Brandy Slush
From the Kitchen of Carol Weidenfeller
4-5 tea bags

2 cups hot water
2 cups sugar
7 cups water
1-16 ounce can of frozen orange juice concentrate
1-12 ounce can of frozen lemonade concentrate
2 cups brandy
7-UP
Steep tea bags in hot water; dissolve sugar into tea; add water; mix in juices and brandy;
freeze; serve with 7-UP.
Mudslide
From T.G.I.Friday’s
5 ounces Kahlúa
5 ounces Bailey's Irish Cream
5 ounces Absolut vodka
2 ounces chocolate syrup
Pour ingredients into a blender filled with ice. Blend on high until smooth.
Frozen Mudslide
From T.G.I.Friday’s
2 ounces vodka
2 ounces Kahlúa
2 ounces Bailey's Irish Cream
6 ounces vanilla ice cream
Blend alcohol with ice cream. Serve in frosted glass.
7
BREAKFAST BREAKFAST
Buttermilk Pancakes
2 cups buttermilk
1 tablespoon sugar
½ teaspoon salt
1 egg
1 teaspoon baking powder
1 tablespoon oil
Flour
◦ ◦
375 -400
Powder with sweet; soda with sour.

1-4” diameter pancake = 3 points
Scrambled Pancakes
(Ko)
5 eggs, beaten
2 cups milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons oil
2-3 cups flour
Fry out in oil and chop until batter is crumbly.

1 cup = 5 points
8
BREAKFAST BREAKFAST
Swedish Pancake
8 x 8 pan(9 servings): 9 x 13 pan(18 servings):

2 eggs 4 eggs
½ teaspoon salt 1 teaspoon salt
⅛ cup butter ¼ cup butter
2 cups milk 1 quart milk
1 cup flour 2 cups flour
Melt butter in pan in oven; beat eggs; add salt, milk and flour gradually; mix well; pour batter in
pan; bake uncovered at 400° for 30-35 minutes.
1 serving = 3 points
Egg Casserole
18 slices of dried bread cut up in squares

¾ pound of shredded cheddar cheese
6 beaten eggs
3¾ cup milk
1½ teaspoon salt
⅛ teaspoon pepper
1 pound sausage or ham
Layer in a 9 x 13 bread, meat, cheese; Mix eggs, milk, salt, and pepper; pour mixture over dry
ingredients. Refrigerate overnight. Bake uncovered at 350° for 45 minutes or until knife comes
out clean halfway between edge of pan and center. 18 servings.
1 serving with sausage = 6 points; 1 serving with ham = 4 points
9
BREAKFAST BREAKFAST
Brunch Casserole
From the Kitchen of Lisa Emmerich-Miller
2 boxes cheddar cheese croutons (or any style crouton you like)
6-8 eggs
2 cups grated cheddar cheese
1½ pounds breakfast sausage
¾ teaspoon dry mustard
2½ cups milk (save ½ cup for later)
2 ounce can of mushrooms (optional)
1 can cream of mushroom soup
Spray 9 x 13 pan. Put croutons in bottom of pan. Top with cheese and sliced sausage. Beat the
eggs; add 2 cups of milk and the dry mustard. Pour over croutons. Cover and refrigerate
overnight. Before baking, mix the ½ cup milk, soup, and mushrooms (optional). Pour over.
Bake at 300° for 1½ hours. May want to put pan under the 9 x 13 pan in oven to avoid spilling
over into the oven.
10
APPETIZER APPETIZER
BLT Bites
From the Kitchen of Angela Favell
16-20 cherry tomatoes

1 pound bacon, cooked and crumbled
½ cup mayonnaise (do not use Miracle Whip)
1/3 cup chopped green onion
3 tablespoons grated parmesan
2 tablespoons shipped parsley
Cut a thin slice off the top of each tomato, scoop out pulp and discard, drain on paper towel.
Combine other ingredients, mix well. Spoon into tomatoes and refrigerate for several hours.
1 tomato = 2.5 points
Bacon Wrapped Water Chestnuts
½ pound bacon cut in half

1-8 ounce can water chestnuts
¾ cup ketchup
½ cup packed brown sugar
Wrap strip of bacon around each water chestnut. Combine ketchup and sugar. Dip chestnuts into
mixture. Place them in a lightly greased baking dish. Bake covered at 375° for 20 minutes or
until bacon is crisp.
Cucumber Sandwiches
From the Kitchen of Nancy Cogan
1-8 ounce package softened cream cheese

1 package zesty Hidden Valley ranch dry dressing mix
Mix together and let stand in refrigerator overnight
1 loaf cocktail rye

1 large cucumber, thinly sliced
Dill weed
Spread the cream cheese mixture on a slice of bread, top with a cucumber slice, and sprinkle
with dill.
1 sandwich = 1.5 points
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APPETIZER APPETIZER
Original Chex Mix
6 tablespoons butter
2 tablespoons Worcestershire sauce
1½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
4½ cups rice Chex
4½ cups corn Chex
1 cup mixed nuts
1 cup pretzels
Melt butter in large microwavable bowl; stir in seasonings; gradually stir in remaining
ingredients until evenly coated; Microwave: uncovered 5-6 minutes; stirring thoroughly every
two minutes. Spread on paper towels to cool. Bake: 250° for one hour stirring every 15 minutes
Homemade Potato Chips

From Pampered Chef
Potatoes
Salt
Water
Mix salt and water in a bowl; thinly slice potatoes; soak in salt water; place on a pizza stone in a
single layer; microwave on high 10 minutes for the first batch, 7-8 minutes next batches.
Pumpkin Seeds
Clean pumpkin seeds soaked in water for 1 hour; place on a cookie sheet; sprinkle with seasoned
salt and garlic; bake uncovered at 350° for 45 minutes.
12
APPETIZER APPETIZER
Roll-Ups
From the Kitchen of Christine McVeigh
Cream cheese
Sour cream
Taco seasoning packet
Green chilies
Shredded cheese
Black olives chopped
Tortilla wraps
Salsa
Blend first 6 ingredients, spread on tortillas, roll up and slice. Serve with salsa.
Granola
42 ounce box of quick or old fashioned oats

1 cup coconut
¼ cup sesame seeds
1/3 cup brown sugar
¾ cup vegetable oil
1 tablespoon vanilla
1/3 cup honey
1 cup chopped cashews or nut of your choice
Mix first four ingredients; then add oil, vanilla and honey; place into two 9x13 pans; bake
uncovered at 300° for 30-40 minutes stirring every ten minutes until lightly browned; add nuts.
13
DIPS AND SAUCES DIPS AND SAUCES
Spinach Dip
1-16 ounce jar mayonnaise (do not use Miracle Whip)

1-16 ounce container sour cream
1 package Knorr leek soup
1 can chopped water chestnuts
1 teaspoon onion powder or 1-2 bunches green onions
1 thawed and well drained package frozen chopped spinach
Salt, pepper and garlic powder to taste
Mix all ingredients. Let stand in refrigerator overnight so flavors blend. Serve with tortilla
chips or multi grain crackers. Or serve in a loaf of hollowed out rye bread. Cut up inside and 1-2
loaves and place around dip bread bowl.
Artichoke Dip
From the Kitchen of Tiffany Diels
1-16 ounce package cream cheese

8 ounces mayonnaise (do not use Miracle Whip)
8 ounces sour cream
2 teaspoons garlic powder
1 ounce (1-2) minced jalapeño peppers
10 ounces shredded parmesan cheese
1-14 ounce can of diced artichokes
1 4 ounce can of green chilies (optional)
Combine all ingredients, bake at 325° for 35-40 minutes or until lightly browned. Serve with
bread or crackers.
Cucumber and Dill Dip
16 ounces sour cream

1 peeled, grated and squeezed dry cucumber
1 cup chopped fresh dill
¼ cup lemon juice
1 teaspoon salt
Mix all ingredients. Let stand in refrigerator overnight so flavors blend.
14
Dill Vegetable Dip
1 cup sour cream

½ cup mayonnaise (do not use Miracle Whip)
1 tablespoon minced onion
2 teaspoons dried parsley
2 teaspoons dill weed
1 teaspoon seasoned salt
1 teaspoon garlic powder
Dill Dip

2/3 cup Miracle Whip
1 tablespoon dill weed
1 tablespoon parsley
½ teaspoon garlic salt
1½ teaspoon onion salt
Cream cheese until smooth using mixer; add salad dressing and blend well; add seasonings and
blend well; let stand in refrigerator overnight so flavors blend.
Beer Dip
From the Kitchen of Kim MacIntyre
16 ounces cream cheese

16 ounces sour cream
1 cup shredded cheddar cheese
1 tablespoon chives
2 packages ranch dressing mix
½ can of beer
15
Broccoli Dip
1 cup plain nonfat yogurt

1 cup mayonnaise (do not use Miracle Whip)
10 ounces thawed frozen broccoli
2 tablespoons parsley
1 tablespoon green onion
1 teaspoon dill weed
⅛ teaspoon garlic powder
Mix all ingredients. Chill overnight and serve with Hawaiian or sourdough bread.
Taco Salad Dip

From the Kitchen of Marcie Tautges

1 package taco seasoning
½ cup chopped onion
1 large diced tomato
1 can sliced black olives
Shredded cheddar cheese
Shredded lettuce
Diced green pepper (optional)
1 bottle taco sauce
Mix cream cheese, sour cream, taco seasoning, and chopped onion. Spread over large plate.
Layer lettuce, tomato, olives, and green pepper; sprinkle taco sauce over all. Serve with tortilla
chips.
16
Shrimp Dip
From Lisa’s Kitchen
1 can tomato soup

1 large and 1 small package cream cheese
1 envelope Knox gelatin
1/3 cup warm water
1 cup diced celery
1 cup diced onion
1 cup mayonnaise
1 can shrimp, mash
1 can shrimp, whole
Bring tomato soup to a boil; add cream cheese, stirring occasionally until melted; in a separate
bowl dissolve gelatin into water; add to soup mixture; add celery, onion and shrimp; chill (can be
molded)
Sweet Corn Salsa

From the Kitchen of Chelsea Hegwood
This is one of those fun recipes where you keep throwing stuff in and you can’t screw it up.
1 cup of your favorite salsa (Mrs. Renfro’s Raspberry Chipotle Salsa)

2 large cans mexi-corn
1 large can black beans
2 cups shredded cheddar cheese
1 cup sour cream
1 cucumber gutted and chopped
1 teaspoon lime juice
Diced red onion to taste
Tabasco sauce to taste
Salt and pepper to taste
Optional ingredients:
Cilantro
Jicama
Jalapeño pepper
Red pepper
Lemon juice
Mix all ingredients and chill overnight.
17
Pico de Gallo
1 peeled and quartered onion

1 garlic clove
1 cored, seeded and quartered hot pepper
4 quartered tomatoes
¼ cup packed cilantro
½ teaspoon cumin
1 tablespoon lime juice
Hot sauce (optional)
Chop onion, garlic, and pepper in food processor until finely chopped. Add tomatoes, cilantro,
cumin, lime juice, salt and pepper. Pulse until desired texture. Add hot sauce. Makes 2-3 cups.
Salsa
3-12 ounce cans tomato paste

16 cups cut up tomatoes
2½ cups white vinegar
¼ cup canning salt
½ cup sugar
¾ cup yellow or jalapeño peppers
4 cups onions
2 bell peppers
2 tablespoons chili powder
3 teaspoons garlic salt
2 teaspoons cumin
2 teaspoons alum
2 teaspoons black pepper
Bring to a boil; simmer 10 minutes stirring often; put in jars and seal; put jars into boiling water
with rag in the bottom to prevent cracking jars for 40 minutes, water should come to 1 inch
over jars (hot water bath).
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Salsa
2 chopped tomatoes
1-4 ounce can chopped black olives
1-4 ounce can chopped green chilies
1 chopped jalapeño pepper or Serrano Chili pepper
3 tablespoons olive oil
1½ tablespoon vinegar
1 teaspoon garlic salt
Mix all ingredients well; refrigerate 4 hours or overnight.
Chi-Chi’s Salsa
From Chi-Chi’s
2 diced green onions
2 diced ripe tomatoes
½ teaspoon salt
½ teaspoon black pepper
Dash of Tabasco sauce
1-14 ounce can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and
pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture
through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add
Tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and
it freezes up to 6 months.
Chili Con Queso

From Chi-Chi’s
1 pound Velveeta cheese

Half and half
1-4 ounce can of green chilies
Tabasco sauce
Melt cheese in microwave it until it becomes stir able. Combine an equal amount of half and half
and mix thoroughly. Add chilies; microwave again until hot. For more spice, add a dash or three
of Tabasco. Pour into small bowls and cover with plastic wrap and place in the refrigerator
overnight. Don't leave this step out. Take the bowl out and place into microwave, heat and stir.
19
French Dressing
1¼ cup oil
2½ cups ketchup
¾ cup vinegar
1 cup sugar
1 cup tomato paste
1½ tablespoons garlic powder
2 teaspoons salt
2 teaspoons paprika
2 drops Tabasco sauce
2 drops Worcestershire sauce
Mix all ingredients and chill overnight.
Russian Dressing
¼ cup sugar (or honey)

3 tablespoons water
2 cups vegetable oil
1 cup catsup
5-6 tablespoons lemon juice
2 teaspoons vinegar
1 teaspoon salt
1 teaspoon paprika
4 teaspoons celery seed
½ cup grated onion (or 1 tablespoon onion powder)
In a sauce pan cook sugar and water until thick; cool syrup. Combine the remaining ingredients.
Add syrup and whisk to blend well.
20
Karo Barbeque Sauce
1 tablespoon corn syrup

1 cup finely chopped onion
½ cup dark Karo syrup
½ cup ketchup
¼ cup cider vinegar
¼ cup prepared mustard
¼ cup Worchester sauce
Sauté onion in oil; cook for one minute; stir in remaining ingredients; bring to a boil over medium
heat, stirring occasionally; simmer 20 minutes.
Taco Seasoning
From Taste of Home
1 tablespoon minced onion

4½ teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons paprika
1 teaspoon ground cumin
Taco Seasoning
From Taste of Home’s Light and Tasty
3 teaspoons minced onion

3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
½ teaspoon oregano
⅛ teaspoon cayenne pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up
to 1 year. Makes 3 tablespoons.
21
BREAD BREAD
German Rye Bread
¾ quart water
2 ounces yeast
3 cups rye flour
Mix well. Let dough rise 3-6 hours or overnight, until dough falls.
Add:
¾ quart water
½ cup sugar
4 teaspoons salt
10-12 cups unbleached flour
Mix dough until fairly stiff. Knead well; let dough rest 15-20 minutes. Divide dough into six
portions; let rest 20 minutes; form into loaves. Place onto a pan sprinkled with corn meal. Let
rise about 45 minutes. Brush with a beaten whole egg. Cut across top 4-5 times. Bake in
preheated oven at 400° for 35 minutes.
22
BREAD BREAD
White or Wheat Bread
(Cinnamon Rolls)
1 tablespoon sugar
½ teaspoon ginger
2 tablespoons yeast (3 packages)
¾ cup warm water
Mix in a quart jar and let stand.
Melt 1/3 cup lard in 6 cups hot water. Add:

1 cup sugar
2 tablespoons salt
⅛ cup (2 tablespoons) molasses (wheat only)
6 eggs
Yeast mixture
6 cups whole wheat/white bread flour
10-15 cups white bread flour
Knead ten minutes, until smooth and elastic; use half for cinnamon rolls, divide remaining batter
into loaf pans-dough should come halfway to two thirds the way up the side of the pans. For
cinnamon rolls: roll out and sprinkle with cinnamon and sugar. Roll up and cut into rolls. Bake at
375° for 45 minutes.
Powdered Sugar Frosting:

Powdered sugar
½ tablespoon butter
1 tablespoon milk
23
BREAD BREAD
Bagels
1 cup milk 2 cups

4 tablespoons butter 1 stick
3 tablespoons superfine sugar ¼ cup
1 package yeast
1 large egg, separated 2 eggs
½ teaspoon salt 1 teaspoon
3½ cups unbleached flour 7 cups
Optional ingredients:
Sunflower seeds
Garlic powder
Onion powder
Optional toppers:
Poppy seed
Sesame seed
Bring milk to a boil; remove from heat; add butter and sugar; stir until butter melts; pour
into Kitchen Aid with mixing beater. Milk should be between 105° and 130°. Sprinkle yeast
evenly over milk. Let stand 10 minutes until slightly frothy. Beat on low speed while gradually
adding egg white and salt; increase to just under medium speed while adding flour ½ cup at a
time. Beat one minute at medium speed. Put on dough hook. Knead 3-5 minutes until dough is no
longer sticky. Put in greased bowl; turn to grease top; cover with plastic wrap; let stand 1 hour.
Punch dough down and divide into 12 (24) equal pieces. Roll into a ball, make hole in the
middle; cover bagels with a towel and let stand 10 minutes.
Meanwhile, in a 2 quart saucepan add enough water to immerse a bagel. Bring to a boil;
cover a baking sheet with foil; spray. Drop one bagel at a time into water; cook 30 seconds; use
slotted spoon to remove bagel and place on baking sheet. All 12 bagels should fit on baking sheet
with ½ inch to ¾ inch space between them.
Lightly beat egg yolk with 1 teaspoon cold water; brush surface of each bagel, being
careful not to get much egg wash on foil (will make bagels stick). Sprinkle with toppings as
desired. Bake in a preheated oven at 400° for 18-20 minutes or until brown and crisp. Cool on
wire rack.
24
BREAD BREAD
Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 cups peeled, grated and squeezed dry zucchini
3 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
¼ teaspoon baking powder
½ cup chopped nuts (optional)
Beat eggs until foamy; add oil, sugar, zucchini, and vanilla; mix lightly but well; add flour, salt,
soda, cinnamon and baking powder. Divide batter into 2 greased loaf pans. Bake at 325° for 1 to
1¼ hours. Test with toothpick.
Zucchini Bread with Chocolate Chips

2 eggs
¾ cup oil
1 teaspoon vanilla
1 teaspoon salt
2/3 cup brown sugar
1 cup sugar
3 cups flour
½ cup chopped nuts (optional)
1 cup raisins or chocolate chips
Beat eggs; add sugar and oil; beat; add dry ingredients; blend well; stir in zucchini; add nuts and
chips or raisins; divide into two loaf pans; bake at 350° for 1 hour. Test with toothpick.
25
BREAD BREAD
Pineapple Zucchini Bread
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 teaspoons vanilla
1 cup vegetable oil
1 drained can crushed pineapple
1 cup chopped nuts (optional)
Beat eggs; add sugar and oil; beat; add dry ingredients; blend well; stir in zucchini; add nuts and
pineapple; divide into two loaf pans; bake at 350° for 1 hour. Test with toothpick.
Rhubarb Bread
1½ cups brown sugar
2/3 cup oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla
2½ cups flour
1½ cups diced rhubarb
Topping:
1/3 cup sugar
1 tablespoon melted margarine
Combine sugar, oil, and egg; in another bowl combine milk, soda, salt and vanilla; add milk mixture
to sugar mixture alternately with flour; fold in rhubarb; divide into two loaf pans; bake at 325°
for 45 minutes. Test with toothpick.
26
BREAD BREAD
Soft Pretzels
1 package active dry yeast

1 1/3 cups water (105°-115°)
1 tablespoon sugar
½ tablespoon salt
3½ to 4 cups flour
1 egg
1 tablespoon water
2 tablespoons coarse salt
Preheat oven to 425°. Grease 2 large

baking sheets. In a large bowl, sprinkle
yeast over warm water; stir with
rubber spatula until well blended. With
wooden spoon gradually stir in sugar,
salt and enough flour (3½ cups) until a
soft and slightly sticky dough forms.
Turn dough onto a well floured board;

knead and turn 5-7 times add more
flour if necessary, until dough is
smooth and elastic. The surface of the
dough should be blistered and shouldn’t
stick to hands or the board.
Cut into 12 equal pieces. Roll into 15 inch ropes with floured hands. Place onto baking sheet in
pretzel shape.
Mix together egg and water; brush on pretzels. Sprinkle with salt. Bake 15-20 minutes until
golden brown. Makes 12 pretzels.
27
BREAD BREAD
Sweet Corn Cake
From Chi-Chi’s
½ cup softened butter or margarine 1 stick

1/3 cup masa harina (Quaker Oats Company) 2/3 cup
¼ cup water ½ cup
1-10 ounce thawed package frozen corn 2 packages
1/3 cup sugar 2/3 cup
3 tablespoons yellow cornmeal 6 tablespoons
2 tablespoons heavy cream ¼ cup
¼ teaspoon baking powder ½ teaspoon
¼ teaspoon salt ½ teaspoon
Preheat oven to 350°. Grease an 8 inch square (9 x 13) baking pan. Beat butter or margarine
until creamy. Gradually beat in masa harina. On low speed, beat in ¼ cup water. Process corn in
food processor, pulsing until coarsely chopped. Stir into masa mixture. Combine sugar, cornmeal,
heavy cream, baking powder and salt in small bowl. Stir into corn mixture. Pour into prepared
pan and cover with foil. Place in a larger baking pan and pour boiling water halfway up sides of
pan. Bake 50 minutes or until set. Uncover and let stand 15 minutes. 8 servings (16 servings).
Always Ready Bran Muffins

3 cups unprocessed wheat bran

1 cup brown sugar
2½ cups unbleached white flour
2½ teaspoons baking soda
1 teaspoon salt
½ cup 100% corn oil margarine
1 pint buttermilk
2 eggs
1 cup boiling water
Water and 1 cup bran; stir and let steep; cream sugar and margarine; beat eggs; combine flour,
sugar and salt; mix steeped bran with remaining bran, eggs, flour mixture, buttermilk, margarine
and sugar. Mix, store in tightly covered plastic container. Let stand for at least 12 hours before
baking. These muffins are mixed, stored in the refrigerator up to 6 weeks and baked whenever
they are wanted. (Batter will turn dark on top, just stir before using.) When preparing to bake
preheat oven to 400°. Stir batter well and spoon into muffin tins 2/3 full; bake 20-22 minutes;
make as few or as many as needed.
28
SOUP SOUP
Nacho Potato Soup
1-10 ounce can Red Gold hot diced tomatoes with green chilies, undrained
1-8 ounce package Betty Crocker Au Gratin Potatoes
1 drained can mexi-corn
2 cups water
2 cups milk
2 cups cubed Velveeta nacho or pepper jack process cheese
Dash of hot pepper sauce (optional)
Minced parsley (optional)
In a 3 quart saucepan combine potatoes and sauce mix, corn, tomatoes and water. Mix well.
Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender.
Add milk, cheese and hot pepper sauce; cook and stir until cheese melts. Garnish with parsley.
1 cup = 8 points
Slow Cooker Chicken Taco Soup

From the Kitchen of Scott Cesar
1 chopped onion
1-16 ounce can chili beans
1-15 ounce can black beans
1-15 ounce drained can whole kernel corn
1-8 ounce can tomato sauce
12 ounces chicken broth
2-10 ounce undrained cans diced tomatoes with green chilies
2 packages taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Put onion, beans, corn, tomato sauce, broth, and tomatoes in a slow cooker. Add taco seasoning,
and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just
covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred
chicken and stir back into soup, and continue cooking for 2 hours. Serve topped with shredded
cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
29
SOUP SOUP
Grilled Onion Soup
From the Kitchen of Pat Totsky
Core a Vidalia onion;

Insert one beef bouillon cube;
Pack with butter;
Wrap tightly with aluminum foil;
Grill over medium flame about one hour;
Serve in bowls, top with mozzarella cheese.
Chicken Tortilla Soup

(Tortillas are cooked in this one)
6 tablespoons vegetable oil

8-6 inch coarsely chopped corn tortillas
6 minced garlic cloves
½ cup chopped fresh cilantro
1 chopped onion
1-29 ounce can diced tomatoes
2 tablespoons ground cumin
2 tablespoons chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5 cooked and cubed boneless skinless chicken breasts
2 cans southwest pepper jack soup
In a large stock pot heat oil; add tortillas, garlic, cilantro and onion. Sauté for 2-3 minutes. Stir
in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves, chicken stock, corn and
soup. Return to a boil; reduce heat to medium and add salt and cayenne pepper. Simmer for 30
minutes; remove bay leaves and add chicken. Heat throughout and serve.
30
SOUP SOUP
Chicken Tortilla Soup

1 chopped onion
3 tablespoons butter or margarine
2 tablespoons flour
3-14 ounce cans chicken broth
4 cups half-and-half
1-10¾ ounce can condensed cream of chicken soup
1 cup fresh salsa
1-15 ounce can creamed corn
6 cooked and cubed boneless skinless chicken breasts
2 teaspoons ground cumin
1 packet dry fajita seasoning
2 tablespoons chopped cilantro
16 ounces tortilla chips
8 ounces shredded Monterey jack cheese
In a large pot over medium heat, sauté the garlic and onion in the butter for 5 minutes. Add
flour and stir well, cooking for one minute more. Add broth and half-and-half. Bring to a boil;
reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons
cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls
add ½ ounce cheese to each bowl. Ladle in soup and top with crumbled chips and ½ ounce cheese.
Portabella Mushroom Soup

4 large portabella mushrooms chopped into bite size pieces

2 sticks butter
1 large diced onion
1 tablespoon McCormick Worcestershire black ground pepper blend
4 cans cream of mushroom soup
4 cans of 2% milk
½ jar of garlic alfredo sauce
Sauté the first four ingredients until the onions are transparent and the mushrooms cook down,
there will be quite a bit of liquid; cook down about 10 minutes. Add in soup and milk; stir in
alfredo sauce; do not boil; slowly so it doesn’t burn stirring often; simmer about 20 minutes. Let
stand in refrigerator overnight so flavors blend.
31
SOUP SOUP
Chili's Chicken Enchilada Soup
From Chili’s
½ cup vegetable oil

¼ cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoon granulated garlic
½ teaspoon cayenne pepper
2 cups masa harina
4 quarts water, divided
2 cups crushed tomatoes
½ pound processed American cheese, cut in small cubes
3 pounds cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and
clear, about 5 minutes; in another container, combine masa harina with 1 quart water.
Stir until dissolved. Add to sautéed onions, bring to boil. Once mixture starts to bubble,
continue cooking 2−3 minutes, stirring constantly. This will eliminate any raw taste from
masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to
boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese
melts. Add chicken; heat through. Makes 1½ gallons or 16−20 servings.
32
SOUP SOUP
Asparagus Chicken Chowder
From Taste of Home
1-3 to 3½ pound broiler/fryer chicken

3½ quarts water
2 teaspoons chicken bouillon granules
5 diced bacon strips
2 medium chopped carrots
1 medium chopped onion
1 pound fresh asparagus, cut into ½ inch pieces
2 cups cubed peeled potatoes
1 tablespoon salt
1½ teaspoons dried thyme
½ teaspoon pepper
½ cup flour
1½ cups heavy whipping cream
2 tablespoons chopped fresh parsley
Place chicken, water and bouillon in a soup kettle. Cover and slowly bring to a boil; skim foam.
Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken
from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside. In a large
skillet, cook bacon over medium heat until crisp; remove bacon to paper towels, reserve 2
tablespoons drippings. Sauté the carrots, onion and asparagus in drippings over medium heat
until crisp-tender; add to kettle along with the potatoes, salt, thyme and pepper; return to a
boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour
and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes.
Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup
along with cream and parsley. Heat through, do not boil. Sprinkle with bacon just before serving.
Makes 16-18 servings. 1 cup = 6 points
33
PASTAS AND POTATOES PASTAS AND POTATOES
Garlic Mashed Potatoes
8-10 peeled and diced potatoes

2 teaspoons salt
Dash of garlic
1 cup sour cream
Chopped chives
Paprika
Cook and mash potatoes. Combine with salt, garlic, cream cheese, sour cream and chives. Spoon
into a 2 quart casserole dish. Brush top with melted butter and sprinkle with paprika. Bake at
350° for 30 minutes uncovered. Make-ahead: take out of refrigerator 30 minutes before
baking and bake 1 hour, half way through stir, brush with butter and sprinkle with paprika.
1 cup = 8 points; 1 cup with light sour cream and no butter = 6 points;
1 cup with fat free cream cheese, light sour cream and no butter = 4 points
Scalloped Potatoes
2 quarts thinly sliced potatoes

¼ cup finely chopped green pepper
¼ cup chopped onion
¼ teaspoon salt
1 cup milk
Bake uncovered 350° for 1½ hours.
Onion Roasted Potatoes
2 pounds cubed red potatoes

1 packet Lipton onion soup mix
¼ cup vegetable oil
Evenly coat potatoes with oil and soup mix. Bake uncovered, stirring occasionally at 450° for 40
minutes or until golden brown. 6 servings.
34
Curly Cheese Potatoes
From Pampered Chef
4 medium peeled, cored and sliced potatoes

¼ cup butter
1 garlic clove
1/3 cup parmesan cheese
2 green onions chopped
Place curly potatoes in a casserole dish. Melt butter and garlic together, drizzle over potatoes.
Sprinkle cheese and onions. Bake covered 400° for 35-40 minutes until lightly browned and
tender.
Red Potato Skewers

From Taste of Home’s Quick Cooking
2 pounds cubed red potatoes (about 6 medium sized potatoes)

½ cup water
½ cup salad dressing or mayonnaise
¼ cup chicken broth
2 teaspoons oregano
1 teaspoon garlic salt
Microwave potatoes in a 2 quart casserole dish on high for 12-14 minutes, stirring once; drain.
Combine remaining ingredients and add to potatoes. Cover and refrigerate for 1 hour. Drain,
reserve marinade. Thread potatoes onto skewers. Grill over medium heat uncovered for 4
minutes. Turn, brush with reserved marinade. Grill 4 minutes longer, or until golden brown.
Oven Roasted Potatoes

4 drained cans potatoes

1 stick butter
Parsley
Garlic powder
Minced onion
In a 9 x 13 slice up butter on bottom, add potatoes, sprinkle generously with spices; Bake at
400° for 45-50 minutes until lightly browned and tender.
35
Cheesy Potato Casserole
1-30 ounce bag Ore-Ida country style hash browns

1 can cream of chicken soup
2 cups sour cream
1½ teaspoon salt
2 cups grated cheddar cheese
¼ teaspoon pepper
2 cups crushed corn flakes
3 green onions (tops and most of the green part), chopped
¼ cup butter or margarine, melted
Mix soup, sour cream, salt, pepper, green onions and cheese in a large mixing bowl; add Ore-
potatoes and stir to combine. Place in greased 13x9 pan; top with butter and cornflakes-mixed
together. Bake uncovered at 350° for 45 minutes until bubbly around the edges.
Hash Brown Casserole

From Cracker Barrel
2 pounds frozen hash browns

½ cup melted butter
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheddar
1 teaspoon salt
¼ teaspoon pepper
2 cups crushed cornflakes
¼ cup melted butter
Defrost hash browns. Combine next 7 ingredients and mix with hash browns. Put all in a 3 quart
casserole. Sauté cornflakes in butter and sprinkle on top. Cover and bake at 350° for about 40
min.
36
Dumplings
½ mashed potatoes
½ flour
Mix together; add eggs until it sticks together; ball add put in boiling water. Done when floating
Dumplings
1½ cups flour
1 teaspoon salt
2-3 beaten eggs
A pinch of baking powder
Mix it together; pull off pieces; drop into boiling water; will float when done
Potato Salad
3 pounds small unpeeled new potatoes

2 chopped shallots
Kosher or margarita salt to taste
1 cup sour cream
2/3 cups mayonnaise
¾ teaspoon dill
3 minced green onions
Fresh ground pepper to taste
Preheat oven to 400°. Arrange scrubbed and pierced potatoes on greased large shallow baking
dish. Scatter shallots and salt over potatoes; bake until tender-45-60 minutes. Let potatoes
cool. Mix remaining ingredients to make a dressing. Slice and toss the potatoes with the
dressing while potatoes are still warm. Chill before serving.
37
Macaroni and Cheese
From Stouffer’s
2−10 ounce thawed packages Stouffer's frozen Welsh Rarebit

1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
¼ cup grated cheddar cheese
Heat Welsh Rarebit in top of double boiler over rapidly boiling water for 15 to 20 minutes just
until hot. Cook macaroni following package directions. Drain well. Pour Welsh Rarebit into a 2
quart casserole; add cooked macaroni, salt and sour cream. Stir to combine. Sprinkle with
grated cheese. Bake at 400° for 20 minutes.
Grown-up Mac-n-Cheese
From Mary Lou’s Kitchen
16 ounces cooked fettuccine noodles

Sauté with olive oil,
1 cup parmesan cheese,
Rosemary, and
Oregano
Corn Bake
From the Kitchen of Dean Kiesling
2 cans cream corn

2 cans corn, drained
2 cups Velveeta cheese, cubed
2 cups elbow macaroni
2 sticks butter, melted
Combine all ingredients; pour into a greased 9 x 13. Bake at 350° for 1 hour.
38
Herbed Rice Pilaf
From Taste of Home
1 cup uncooked long grain rice

1 cup chopped celery
¾ cup chopped onion
¼ cup butter
2½ cups water
1 package chicken noodle soup mix
2 tablespoons fresh minced parsley
1 teaspoon dried thyme
¼ teaspoon rubbed sage
¼ teaspoon pepper
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is
browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15
minutes. Remove from heat and let stand, covered, for 10 minutes.
Makes 6 servings. 5 points per ¾ cup
39
Mexican Rice
From the Kitchen of Mike Bogdanovich
1 small diced green pepper

1 small chopped onion
1 tablespoon oil
1-10 ounce package frozen corn
1 cup salsa
1 cup chicken broth
1½ cups minute rice
¼ cup shredded cheddar cheese
Cook and stir pepper and onion in hot oil in saucepan until tender but not browned. Add corn,
salsa and broth. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Add
cheese and fluff with fork.
Mexican Fiesta Pasta Salad

16 ounces cooked tri-colored rotini pasta

1-16 ounce drained can diced tomatoes
1-20 oz jar salsa
1 cup chopped olives (optional)
½ cup diced red bell pepper
½ cup diced yellow bell pepper
½ cup diced green bell pepper
1 cup shredded carrots
1 cup chopped red onion
1-16 ounce thawed package frozen yellow corn
½ cup chopped fresh cilantro
1-2 teaspoons cumin to taste
Cayenne pepper to taste
¼ teaspoon chili powder
Place pasta in a large bowl; add all other ingredients and mix to blend; chill one hour before
serving; makes 8-10 servings
40
VEGGIES VEGGIES
Cabbage and Egg Noodles
From the Kitchen of Kathleen Mayer
1 chopped head cabbage

2-3 sticks of butter
2 packages cooked egg noodles
Boil cabbage with butter; add noodles, salt and pepper. 12 servings. 1 serving = 10 points
Cucumber Salad
3-4 thinly sliced cucumbers

½ cup mayonnaise
1 tablespoon milk
1 rounded teaspoon sugar
Salt cucumbers and let stand; rinse and drain. Combine remaining ingredients and pour over
cucumbers. Refrigerate several hours.
Refrigerator Cucumbers
7 cups peeled and sliced cucumbers

1 cup sliced green pepper
1 cup chopped onion
1 tablespoon canning salt
1 cup white vinegar
2 cups sugar
1 tablespoon celery seed
Combine first four ingredients, let stand for 1 hour; drain; meanwhile combine remaining
ingredients; bring to a boil; let cool; mix into cucumbers and refrigerate. Keeps up to 3 months.
Coleslaw
½ finely chopped head of cabbage
¾ cup miracle whip
2 tablespoons sugar
Pepper to taste
41
VEGGIES VEGGIES
Chinese Coleslaw
From the Kitchen of Pam Christie
1 package coleslaw mix

2 packages Oriental chicken Ramen noodles
½ cup sunflower seeds
1 cup slivered almonds
2 bunches green onions
1 cup oil
½ cup sugar
1/3 cup vinegar (white or cider)
Break up ramen noodles uncooked, mix with slaw and green onions. Mix oil, sugar, vinegar and
seasoning packets from noodles. Make sure sugar is dissolved. Pour over slaw mixture.
Refrigerate for several hours. Add sunflower seeds and almonds one hour before serving.
Creamed Peas
From Grandma’s Kitchen
1 undrained can of peas

1 tablespoon flour
Grind pepper on top to taste
Oven-Roasted Carrots
From Country Woman
2 pounds baby carrots

4 small onions, quartered
6 peeled garlic cloves
2 teaspoons white wine vinegar
1-2 teaspoons dried thyme
½ teaspoon salt
⅛ teaspoon pepper
Place the carrots, onions and garlic in two greased 15 x 10 x 1 baking pans. Drizzle with oil and
vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat. Cover and bake at 450°
for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake 10 minutes longer or until
carrots are crisp-tender. Makes 8 servings. 1 point per serving
42
VEGGIES VEGGIES
Green Bean Casserole
1-10¾ ounce can of cream of mushroom soup

¾ cup milk
⅛ teaspoon pepper
2-9 ounce packages frozen French cut green beans (2-14½ ounce cans)
1-6 ounce cans French fried onions
Combine all ingredients except onions in a 2 quart casserole dish. Bake at 350° for 30 minutes.
Top with onions and bake 5 more minutes or until onions are golden brown. 6 servings.
Grilled Pizza
(Fried Vegetables)
2-3 sliced zucchinis
1 large chopped onion
1 chopped green pepper
2 chopped tomatoes
16 ounces mozzarella cheese
Sauté zucchini, onion and pepper until limp in butter or oil; melt cheese on top.
Bundle of Veggies
8 ounces whole fresh mushrooms

8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive or vegetable oil
1 tablespoon melted butter or margarine
½ teaspoon salt
½ teaspoon Italian seasoning
Dash of garlic powder
⅛ teaspoon pepper
Place veggies on a double thickness of heavy duty foil (about 18 inch square). Combine the
remaining ingredients; drizzle over vegetables. Fold the foil around the vegetables and seal.
Grill covered, over medium heat for 20-25 minutes or until tender. 6 servings.
43
GROUND BEEF GROUND BEEF
Salisbury Steaks
From Grandma’s Kitchen
1½ pounds hamburger
½ cup bread crumbs
⅛ teaspoon pepper
1 egg
1 teaspoon salt
¼ cup finely chopped onion
2 cans beefy mushroom soup
Mix first 6 ingredients with a half can of soup; shape into patties and brown; add rest of soup
and ¾ cup water; simmer for 30 minutes; stirring occasionally.
Swedish Meatballs
1½ pounds ground beef

3 slices bread broken up into small pieces, soak in ¼ cup milk
1½ teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon pepper
1 large grated onion
Mix and form into balls; brown; put in roaster; mix:
1 can of canned milk

½ cup water
Pour over meatballs.
Bake at 325° for 1½ hours. 6 servings.

1 serving (6 meatballs and sauce) = 7.5 points
44
Hamburgers
2 pounds ground beef

2 eggs
¾ cup bran
¼ cup minced onions
Mix well; moisten with a little milk if necessary; make into 6 patties and broil or grill.
Hamburger Casserole
(Swill)
1 pound ground beef

1 medium onion
1 green pepper chopped (optional)
Fry out; drain grease; add:

1-10½ ounce can tomato soup
½ can of water (add another can of soup if it’s not juicy enough)
1-28 ounce can baked beans or 1-15 ounce can pork and beans, undrained
1 drained can of corn (optional)
Cook on low; stirring occasionally for 15 minutes; add:
2 cups cooked elbow macaroni
Mix all together; serve. 6 servings.

1 serving with baked beans = 7 points
1 serving with pork and beans = 6 points
45
American Chop Suey
Fry out:
Add:
1 can cream of celery
1 can cream of mushroom or chicken
Water (if needed)
Pepper to taste
Simmer until heated through; serve over rice
Meatball Hash Brown Bake

From Taste of Home
2 eggs
¾ cup (20) crushed saltines
6 to 8 minced garlic cloves
2 teaspoons salt, divided
1½ teaspoons pepper, divided
1 pound lean ground beef
1 cup sour cream
1 cup (4 ounces) shredded cheddar cheese
1-30 ounce thawed and patted dry package frozen hash brown potatoes
Lightly beat eggs; stir in cracker crumbs, garlic, 1 teaspoon salt, ½ teaspoon pepper. Crumble
beef over mixture; mix well. Form into 1 inch balls; in a covered skillet over low heat, cook
meatballs in a small amount of water until browned; drain. Combine soup, sour cream, cheese,
onion and remaining salt and pepper, hash browns; stir. Transfer to a 9 x 13 baking dish.
Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350° for 45
minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are
tender. 8 servings.
46
Tater Tot Casserole
Microwave together:
1 can onion soup
1 can cheese soup
1 can golden mushroom soup
1 can cream of mushroom
Fry out:
2-2½ pounds ground beef
2 medium chopped onions
2 stalks of celery
Add:
1 can mexi-corn
1 can green beans
Mushrooms
Put meat mixture into 2 9 x 13s or a 3 quart casserole (needs to be flat or all the ground beef
will be in the center); pour soup on top; cover and bake at 350° for 1½ hours.
Kluski Casserole
16 ounces cooked Mrs. Weiss Kluski noodles
Fry out:
2½-3 pounds ground beef
2 stalks of celery
In a large kettle mix meat with:

2 cans of vegetarian vegetable soup
1 can of mexi-corn
2-9 ounce jars Heinz home style savory beef gravy
1 large can of tomato soup
Bring to a boil; simmer for 45 minutes; add noodles; simmer until the noodles soak up the sauce
47
Hot Dish
1 pound ground beef

1 diced onion
1 cup diced celery
½ cup raw rice
2 cups water
1 can mushroom soup (regular or beefy mushroom)
1 can chicken rice soup
4 tablespoons soy sauce
1 can chow mein noodles
Brown meat; add other ingredients except noodles to meat and bake at 375° uncovered 1½ hours
or until rice is done; add chow mein noodles to top and bake 5 more minutes.
48
Stuffed Peppers
16 green peppers, cut off tops 8 peppers

6 pounds ground chuck 2½-3 pounds
4 large cans tomato juice 1-2 cans
1 finely chopped bunch celery ½ bunch
1 finely chopped large onion 1 medium onion
2 packages onion soup mix 1 package
1 heaping cup ketchup ½ cup
5-6 eggs 2 eggs
¼ cup Worcestershire sauce 2 tablespoons
4 minced garlic cloves 2 cloves
Salt
Pepper
¾-1 cup raw Uncle Ben’s instant rice per pound of ground chuck
Grind up tops of peppers (not stems) and mix with meat; mix ground chuck, celery, onion, soup
mix, ketchup, eggs, sauce, garlic and rice with wooden spoon; fill peppers with mixture; put
peppers in a fairly large kettle and pour tomato juice over all; bring to a boil and simmer for 1-
1½ hours
Stuffed Pepper Casserole

2 pounds lean ground beef

1 cup uncooked minute rice
3-10½ ounce cans tomato soup
Sauté:
1 frozen stir fry package of cut up red, yellow and green peppers
1 large onion
In a 9 x 13 layer raw meat; pepper mixture; sprinkle rice over peppers; spread soup over all;
cover and bake at 325° for 2 hours. 6 servings.
49
Spicy Shepherd’s Pie
1-6.6 ounce package instant mashed potatoes, cooked or 4½ cups mashed potatoes
1½ pounds lean ground beef
1-14½ ounce undrained can diced tomatoes
1-11 ounce drained can mexi-corn
2 packages hot and spicy taco seasoning
2 teaspoons hot and spicy chili powder
½ teaspoon salt
¼ teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided
Brown ground beef and onion; drain; add tomatoes, corn, taco seasoning, chili powder, salt and
garlic powder; bring to a boil; cook and stir 1-2 minutes. Transfer to a greased 2½ quart baking
dish; top with ¾ cup cheese; spread mashed potatoes over top; sprinkle with remaining cheese.
Bake uncovered for 12-15 minutes at 350° or until cheese is melted.
Taco Casserole

½ chopped green pepper
1½ cups cooked elbow macaroni
1-14 ounce can diced tomatoes with green chilies
1 drained and rinsed can black beans
1 small can chopped black olives
1 drained can corn
1-8 ounce package Mexican cheese
Cook macaroni; brown meat, onions and pepper; drain; add taco seasoning; mix all ingredients
except cheese in a 2 quart baking dish; sprinkle cheese on top. Bake covered at 350° about one
hour or until bubbly.
50
Beef Nacho Casserole
1 pound ground beef

1½ cups chunky salsa
1-10 ounce drained can corn
¾ cup creamy salad dressing or mayonnaise
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups shredded Colby, cheddar or hot pepper cheese
Brown ground beef; drain; add taco seasoning, salsa, corn, mayonnaise and chili powder; in a 2
quart casserole layer meat, tortilla chips, cheese twice; ending with cheese on top. Bake
uncovered 20 minutes at 350° or until cheese is melted and dish is thoroughly heated. 6
servings.
Nazetti
From the Kitchen of Florence Schaeffer

½ finely chopped bunch celery (with leaves)
2 finely chopped large onions
16 ounces cooked spaghetti noodles
1-4 ounce undrained can finely chopped mushrooms
1-4 ounce drained can finely chopped mushrooms
1 drained can corn
2 teaspoons salt
½ teaspoon pepper
½ pound grated sharp cheddar cheese
Cook spaghetti; brown meat; drain; remove; brown onions and garlic, add chopped celery and a
little water; steam until tender; mix all ingredients except cheese in a 5 quart baking dish;
sprinkle cheese on top. Bake covered at 350° about one hour or until bubbly.
51
Sloppy Joe
1 pound browned ground beef

1 large chopped and browned onion
1 can tomato soup
¼ to ½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard (horseradish or yellow) or 2 teaspoons dry mustard
¾ tablespoon chili powder
½ teaspoon salt
⅛ teaspoon pepper
1 cup chopped green pepper (optional)
Celery seed (optional)
Mix all together in a slow cooker; cook 3 hours on low or 1 hour on high.
Barbeque
Brown: Large batch:

2 pounds ground beef 6 pounds
Salt and pepper
1 cup chopped onion 2 onions
1 cup chopped celery 1 bunch
1 chopped green pepper 2 peppers
Mix together and combine with hamburger mixture:

1 garlic clove (optional) 3 cloves
1 cup chili sauce 2 bottles
1 cup ketchup 4 cups
2 tablespoons Worcestershire sauce 6 tablespoons
4 teaspoons brown sugar 3 tablespoons
4 tablespoon vinegar 8 tablespoons
2 teaspoons dry mustard 2 tablespoons
2-3 teaspoons chili powder 1 tablespoon plus 2 teaspoons
1 teaspoon paprika 1 tablespoon
Simmer for 1½ hours; add more brown sugar if too sour; vinegar if too sweet.
52
Meatloaf
1 egg
¾ cup soft bread crumbs or ¼ cup dry bread crumbs
¼ cup milk or water
¼ cup finely chopped celery, green pepper or carrots
2 tablespoons snipped parsley
½ tablespoon dried sage, thyme, oregano or basil
½ teaspoon salt
¼ teaspoon pepper
1 pound ground beef
Mix all together; make a ring about 6 inches in diameter with a 1 inch hole on a pan covered with
foil; bake uncovered at 350° for 20-30 minutes; 45-50 for a loaf.
Pepper Jack Meatloaf

From Taste of Home
1 egg
1 cup seasoned dry bread crumbs
½ to 1 teaspoon salt
½ teaspoon pepper
1 cup (4 ounces) shredded pepper jack or
Monterey jack cheese, divided
Combine egg, bread crumbs, onion, salt and pepper, ground beef; mix well; press half of mixture
into a loaf pan; sprinkle ¾ cup cheese over meat to within ½ inch of sides. Pat in rest of meat;
◦
bake uncovered at 350° for 50-55 minutes until meat is no longer pink and 160 . Sprinkle
remaining cheese on top; bake 5 minutes longer or until cheese is melted. Let stand for 10
minutes before serving.
53
My Mom's Meat Loaf Wellington
From Taste of Home
3 eggs
½ cup ketchup
2½ teaspoons seasoned salt
2 teaspoons Worcestershire sauce
¼ teaspoon ground mustard
⅛ teaspoon pepper
1 pound lean ground beef (90% lean)
1 pound ground pork
1/3 cup chopped onion
¾ cup dry bread crumbs
1-17.3 ounce package frozen puff pastry, thawed
Madeira Sauce:
¼ cup butter
5 tablespoons flour
2 cups condensed beef consommé, undiluted
1 tablespoon tomato paste
¼ teaspoon dried thyme
¼ teaspoon dried rosemary, crushed
Dash cloves
½ cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil or butter
In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and
pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix
gently. Shape into two loaves, about 9 x 3 inches. On a lightly floured surface; roll out each
pastry sheet into an 18 x 16 inch rectangle. Invert meat loaves and place in center of each
pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams.
Place, seam side down, on a rack in a 15 x 10 x 1 inch baking pan. Beat remaining egg; brush over
pastry. Bake at 350° for 60-70 minutes or until a meat thermometer reads 160-170°.
Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the
consommé, tomato paste, thyme, rosemary and cloves. Bring to a boil; cook and stir for 2
minutes or until thickened. Stir in wine or broth. In a small skillet, sauté mushrooms in oil or
butter until tender. Serve the mushrooms and sauce with meat loaf slices. Makes 2 meat loaves
(6 servings each). 2½ hours prep/cook. 10 points per serving.
54
Pizza
Dough:
1 package yeast
1 cup warm water
1 teaspoon sugar
1½ teaspoon salt
1 tablespoon shortening
2½ to 3 cups sifted flour
Cornstarch
Cornmeal
Dissolve yeast in water in warmed bowl; add sugar, salt, shortening, and 2 cups flour; mix with
dough hook in Kitchen Aid on speed 2 for 2 minutes; add remaining flour ½ cup at a time; knead
until smooth and elastic; put in a greased bowl; cover and let rise until double in bulk; punch
down; Brush jelly roll pan with cornstarch and cornmeal; press dough into bottom and up sides of
pan; let rise about 20 minutes.
Spread sauce over dough:

Cumin to taste
Oregano to taste
Basil to taste
Brown and layer over sauce:

1 pound ground beef
1 chopped green pepper
Top with:
12 ounces shredded mozzarella cheese
Preheat oven to 500°. Turn down to 450°. Put pizza in and bake 35 minutes
55
Make-Ahead Spinach Manicotti
From Taste of Home
1-15 ounce carton ricotta cheese
1-10 ounce thawed and squeezed dry package frozen chopped spinach
2 cups (8 ounces) shredded mozzarella cheese
¾ cup shredded parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
2-28 ounce jars spaghetti sauce with meat
1½ cups water
1-8 ounce package manicotti shells
Combine ricotta, spinach, 1 cup mozzarella, ¼ cup parmesan, egg, parsley, onion powder, pepper
and garlic; combine sauce and water; spread 1 cup sauce in an ungreased 9 x 13. Stuff uncooked
shells with spinach mixture; arrange over sauce; pour remaining sauce over manicotti. Sprinkle
with remaining cheese. Cover and refrigerate overnight. Remove from refrigerator 30 minutes
before baking. Bake uncovered at 350° for 40-50 minutes or until heated through.
2 manicottis = 14 points
Skillet Bow-Tie Lasagna
1 pound ground beef

1 minced garlic clove
1-14½ undrained can diced tomatoes
1-6 ounce can tomato paste
1 tablespoon dried parsley flakes
2 teaspoons oregano
1 teaspoon salt
2½ cups uncooked bow-tie pasta
¾ cup small curd cottage cheese
¼ cup grated parmesan cheese
Brown beef, onion and garlic; add tomatoes, 1½ cups water, paste, parsley, oregano and salt; mix
well; stir in pasta; bring to a boil; simmer 20-25 minutes or until pasta is tender, stirring once;
combine cheeses; drop by rounded tablespoons onto mixture; cover and cook for 5 minutes. 4
servings. 1 serving = 12 points
56
Lasagna
(Spaghetti Sauce)

2-1 pound cans crushed tomatoes
1 cup water
1 tablespoon sugar
1½ teaspoon salt
½ teaspoon pepper
1½ teaspoon oregano
1-2 bay leaves
Brown beef, onion and garlic; drain; combine other ingredients in a large kettle; bring to a boil
stirring often; turn to low; simmer 1 hour stirring every 10 minutes.
11-13 cooked lasagna noodles (leave sit in cold water)

24 ounces mozzarella cheese
16 ounces ricotta cheese (optional-mix into sauce)
Layer noodles, sauce, cheese three times. Bake uncovered at 350° for 45 minutes; let cool 15
minutes. Make ahead: remove from refrigerator 30 minutes before baking.
Spaghetti: 1 cup noodles = 4 points; ½ cup sauce = 5 points Lasagna: 1 serving = 13 points
Chili

2 chopped onions
4 stalks chopped celery
2-1 pound cans crushed tomatoes
1 large can of Brooks chili hot beans
1 tablespoon chili powder
Brown beef, onion and garlic; drain; combine other ingredients in a large kettle; bring to a boil
stirring often; turn to low; simmer 2 hours stirring every 10 minutes. Slow cooker: #2 setting.
57
Taco Chili
From Taste of Home
1 pound browned ground beef

1-16 ounce can kidney beans, rinsed and drained
1-15¼ ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1-14½ ounce can stewed tomatoes
3-8 ounce cans tomato sauce
1-14½ ounce can diced tomatoes
1-4 ounce can chopped green chilies, drained
1 envelope taco seasoning
1/2 cup chopped onion
Cooked elbow macaroni
Sour cream
Shredded cheddar
In a 5-qt. slow cooker, combine the first ten ingredients. Cover and cook on low for 5-7 hours.
Serve with elbow macaroni, sour cream and cheese if desired.
58
POULTRY POULTRY
Oven-Fried Parmesan Coated Chicken
From Becky’s Kitchen
1½ cup grated parmesan cheese

¾ cup flour
½ teaspoon pepper
1 teaspoon salt
2 teaspoons paprika
Mix together in a bowl large enough to hold the biggest piece of chicken. Set aside.
¼ cup milk
5 pounds frying chicken or boneless skinless chicken breasts
½ cup butter
Dip chicken pieces in milk then parmesan mixture. Place in a baking dish. Drizzle butter all over
chicken. Bake at 425° for 50-65 minutes or until juices run clear (45-55 minutes for breasts)
Baked Chicken
Poultry seasoning
Garlic powder
Onion powder
Paprika
Sprinkle spices generously on chicken before baking; bake at 350° for 40 minutes or until juices
run clear.
Pretzel Crusted Chicken
From Taste of Home
4 boneless skinless chicken breasts

¼ cup honey mustard
8 thin slices deli ham
8 slices Swiss cheese
2 tablespoons melted butter
1 cup crushed pretzels
Make a pocket in chicken; stuff pocket with two ham slices and cheese slices. Place in a greased
9x13; brush with mustard; sprinkle with pretzels; drizzle with butter; bake at 350° for 40
minutes or until juices run clear.
59
POULTRY POULTRY
Chicken Cordon Bleu
Rinsed, boneless, skinless chicken breasts

Sliced ham
Swiss cheese singles
Shake-n-bake
Wrap ham in two Swiss cheese singles place inside chicken breast.
Use toothpick to hold together. Bake at 350° for 40 minutes.
Chicken Cordon Bleu Casserole

3 cubed boneless, skinless, chicken breasts, raw

3-4 slices cooked ham
1-8 ounces Swiss cheese
1 cups parmesan/ranch croutons browned in ¼ cup butter
1 large can of cream of chicken soup
Layer chicken, ham and Swiss cheese in a baking dish. Mix soup with water and pour over
chicken. Top with croutons and bake covered at 350° for 1½ hours; remove cover last 20
minutes of baking.
Dill Chicken Casserole

From the Kitchen of Annie Draskovich
Combine:
1 package onion soup mix
1 cup sour cream
1 tablespoon lemon juice (better fresh)
1-4 oz can of mushrooms
1 teaspoon dill weed
4 boneless, skinless chicken breasts
Place chicken in a 9 x 13 pan. Spread mixture over chicken. Cover pan with aluminum foil. Bake at
350° for 1 hour.
60
POULTRY POULTRY
Hot Chicken Salad
From the Kitchen of Denise Vernier
4 cups cubed cooked chicken

2 cans cream of chicken soup
1½ cups mayonnaise (do not use Miracle Whip)
2 cups cooked rice
2 cups sliced celery
2 tablespoons chopped onion
2 tablespoons lemon juice
1 teaspoon salt
2 cans sliced water chestnuts
5 sliced hard boiled eggs
Combine all ingredients. Top with:

1½ cup crushed corn flakes
1 cup slivered almonds
¾ stick of butter
Bake in an uncovered 9 x 13 dish at 350° for 40-45 minutes or until bubbly.
Chicken Ala King

From the Kitchen of Amy Keeker
8 ounces sliced mushrooms

½ cup butter
½ cup flour
2 teaspoons salt
¼ teaspoon pepper
2 cups chicken broth
2 cups milk
2 cups cubed, cooked chicken breast
Sauté mushrooms in butter; sprinkle flour, salt and pepper over mushrooms; stir lightly; add
broth (2 cups hot water and chicken base) and milk stirring constantly. Bring to a boil; sauce will
thicken. Add chicken. Serve over rice.
61
POULTRY POULTRY
Chicken Lasagna
Sauce:
½ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 can creamy chicken mushroom soup
2/3 cup milk
8 ounce package lasagna noodles, cooked

16 ounce carton small curd cottage cheese
8 ounce package cream cheese cut into ½ inch cubes
2½ cups of cooked chicken
3 cups shredded cheddar cheese
¼ cup grated parmesan cheese
Preheat oven to 350°. In a large skillet, sauté onion and green pepper in butter until tender.
Stir in soup and milk. Spread enough sauce to lightly cover bottom of 9x13 pan. Layer 1/3 of
noodles, cottage cheese, cream cheese, chicken sauce and cheddar cheese, in that order. Repeat
twice more and then sprinkle top with parmesan cheese. Bake 50-60 minutes. Make ahead:
remove from refrigerator 30 minutes before baking.
62
POULTRY POULTRY
Cashew Chicken Casserole
2 cups uncooked elbow macaroni

3 cups cooked cubed chicken
½ cup process cheese (Velveeta)
½ cup chopped celery
½ cup chopped green pepper
1-8 ounce can sliced water chestnuts, drained
1-10¾ ounce can condensed cream of mushroom soup
1 1/3 cups milk
1-14½ ounce can chicken broth
2/3 cups crushed saltines (about 20 crackers)
¾ cup cashew halves
In a greased 9x13, layer the first seven ingredients in the order listed. In a large bowl, combine
the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Toss
butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake uncovered at 350°
for 35-40 minutes or until macaroni is tender
63
POULTRY POULTRY
Cajun Chicken Pasta
From Taste of Home
3 boneless skinless chicken breasts, cut into thin strips

3 teaspoons Cajun seasoning
1 sliced green and red pepper
1-8 ounce package sliced mushrooms
2 cups heavy whipping cream
½ teaspoon dried basil
½ teaspoon lemon-pepper seasoning
½ teaspoon salt
¼ teaspoon pepper
12 ounces cooked linguine or fettuccini
Grated Parmesan cheese, optional
Place chicken and Cajun seasoning in a plastic bag; shake to coat. In a large skillet over medium
heat, sauté chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms
and onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through.
Add linguine and toss; heat through. Sprinkle with Parmesan cheese if desired. 6 servings
64
POULTRY POULTRY
Chicken Fettuccine Alfredo
From Becky’s Kitchen
2½ tablespoons flour
¾ teaspoon salt
¼ teaspoon pepper
3 cups milk
1 cup parmesan cheese
1½ teaspoon oregano to taste
1½ teaspoon basil to taste
1-16 ounce package fettuccine
Optional:
5 grilled cubed chicken breasts
2 cups cooked, cubed ham
1 pound sautéed shrimp
Broccoli, red, green, yellow bell peppers, zucchini, peas
Melt butter over low heat in sauce pan. Blend in flour, salt and pepper. Cook over low heat,
stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk; bring to a boil,
stirring constantly. Boil for one minute. Add cheeses stirring until melted. Add spices; pour over
pasta.
Barbecue Jack Chicken

From Taste of Home
4-6 ounce boneless skinless chicken breast halves

4 slices pepper jack cheese
1 cup barbecue sauce
Carefully cut a pocket in each chicken breast. Fill with cheese;

secure with metal or soaked wooden skewers. Grill chicken,
covered, over medium heat or broil 4 inches from heat for 6-8 minutes on each side basting
frequently with barbecue sauce. 1 chicken breast = 6 points
65
POULTRY POULTRY
Pasta Carbonara with Chicken
1 pound bacon
1 large onion, chopped
8 ounces sliced fresh mushrooms
1-16 ounce package fettuccini
1 cup snap peas
3 egg yolks
1 cup heavy cream
1 cup shredded Parmesan cheese
Cubed grilled chicken
Fry out bacon; remove from pan; reserve 2-3 tablespoons drippings. Sauté onions, garlic and
mushrooms in drippings. Remove from heat. Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 14 to 16 minutes or until al dente. Add peas in the last 3 minutes of
cooking pasta. Drain pasta and peas, and then return it to the pot. In a medium bowl, whisk
together egg yolks, cream, cream cheese and shredded Parmesan. Pour over mushroom mixture;
return pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Pour over
pasta and peas; stir in chicken. Season with salt and pepper. Cut bacon into chunks and sprinkle
on top while serving.
Chicken Puffs
1-8 ounce package sliced mushrooms (optional)

2 cubed, boneless, skinless chicken breasts
3 tablespoons chopped onion
3 minced cloves garlic
¾ package cream cheese
3 cans refrigerated crescent rolls
Sauté mushrooms in 2 tablespoons of butter. In a medium saucepan over medium heat, slowly
cook and stir cubed chicken, onion and garlic. Cook until onions are tender and chicken is lightly
browned. In a medium bowl, blend chicken mixture, mushrooms, cream cheese and butter until
creamy. Unroll croissants and divide in half to create 12 rectangles. Place approximately one
tablespoon of the chicken mixture on each rectangle. Fold into balls. Arrange puffs on a large
baking sheet. Bake at 375° 12 minutes, or until golden brown. 1 puff = 8 points
66
POULTRY POULTRY
Chicken and Dumplings
From the Kitchen of Francie Benes
Mom’s Dumplings:
½ mashed potatoes
½ flour
Mix together; add eggs until it sticks together; form into balls and put in boiling water. Done
when floating.
Lisa’s Dumplings:
1½ cups flour
1 teaspoon salt
2-3 beaten eggs
A pinch of baking powder
Mix together; pull off pieces; drop into boiling water; will float when done.
Chicken:
5-6 cubed, boneless, skinless chicken breasts
1 large browned onion
1 tablespoon chicken base
2 tablespoons paprika
½ teaspoon red pepper
Cook chicken covered with water in a kettle for 30 minutes. Drain half the water; replace with
milk. Add remaining ingredients. Bring to a boil; thicken. (1 tablespoon corn starch to a cup of
cold water)
67
POULTRY POULTRY
Chicken and Dumpling Stew
Chicken Stew:
2-2½ pounds chicken pieces with skin removed
1 teaspoon salt
½ teaspoon pepper
4 chicken bouillon cubes
6 carrots peeled and sliced
1 cup cold water
2 tablespoons flour
Dumplings:
2 cups flour
1 teaspoon salt
4-5 beaten eggs
2 big pinches of baking powder
In a large kettle cover chicken pieces with water; water should come to a couple inches over the
chicken; bring to a boil and add bouillon cubes. Boil 30 minutes; remove chicken and let cool;
remove any remaining skin and remove meat from the bones; skim fat off broth; add chicken
and carrots to the broth; bring back to a boil cook until carrots are tender; meanwhile prepare
dumplings. Mix dumpling ingredients should form a slightly sticky ball; when carrots are tender;
pull off pieces; add dumplings to broth drop into boiling broth; will float when done. Mix flour
and water and add to stew to thicken. 1 cup = 4 points
68
POULTRY POULTRY
Chicken Parmigiana
From Taste of Home

1-14.5 ounce cans diced tomatoes
1 teaspoons each dried basil, thyme and oregano
¼ teaspoon pepper
¼ cup milk
½ cup all-purpose flour
2 lightly beaten eggs
½ cup seasoned bread crumbs
½ cup grated Parmesan cheese
2 teaspoons garlic and herb seasoning (or Italian seasoning)
4 boneless skinless chicken breast halves
1 cup shredded mozzarella cheese
Hot cooked spaghetti
In a saucepan, sauté onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs
and pepper; bring to a boil; reduce heat; cover and simmer for 20 minutes. Meanwhile, place the
milk, flour and egg in separate bowls. In a gallon size ziploc bag, mix bread crumbs, Parmesan
cheese and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat with crumb
mixture. In a skillet, brown chicken in butter over medium-low heat until golden brown and
juices run clear. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until
cheese is melted. Serve over spaghetti; top with tomato sauce. Makes 4 servings.
69
POULTRY POULTRY
Chicken Cacciatore
4 rinsed, cubed, boneless, skinless chicken breasts

1 medium sliced onion
2-14 ounce can of diced tomatoes
¾ cup dry white wine (E&J Chardonnay)
1-4 ounce drained can mushroom pieces
2 tablespoons snipped fresh parsley
1 teaspoon sugar
½ teaspoon salt
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon oregano
⅛ teaspoon pepper
Cook chicken in a 12 inch skillet in hot oil about 15 minutes or until lightly browned; turning to
brown evenly. Add onion and garlic the last 5 minutes of cooking. Drain fat.
Meanwhile, in a medium mixing bowl combine undrained tomatoes, tomato paste, wine,
mushrooms, parsley, sugar, salt, rosemary, thyme, oregano and pepper. Pour over chicken in
skillet. Bring to a boil; reduce heat. Cover and simmer for 35-40 minutes or until chicken is
tender. Turn once during cooking. Makes 6 servings.
Serve over garlic mashed potatoes, rice or spaghetti noodles.
70
POULTRY POULTRY
Microwave Chicken Cacciatore

1 medium seeded and thinly sliced green pepper
1 tablespoon butter
1 can whole tomatoes broken up
1 cup flour
½ cup dry red wine or water
1 tablespoon parsley
1 teaspoon salt
1 teaspoon paprika
½ teaspoon oregano
¼ teaspoon pepper
¼ teaspoon basil
1 bay leaf
1 garlic clove
3 pounds rinsed, cubed, boneless, skinless chicken breasts
Combine onion, green pepper and butter in a 3 quart casserole. Cover and microwave on high for
5 minutes. Add tomatoes and flour. Stir until smooth. Stir in remaining ingredients except
chicken. Microwave on high for 5 more minutes. Add chicken and microwave 25 minutes on high.
Discard bay leaf. Serve over garlic mashed potatoes, rice or spaghetti noodles.
71
POULTRY POULTRY
Chicken Piccata
From Taste of Home’s Light and Tasty

1 egg
2 tablespoons plus ¼ cup white wine or chicken broth, divided
5 tablespoons lemon juice, divided
3 garlic cloves, minced
⅛ teaspoon hot pepper sauce
½ cup all-purpose flour
¼ cup minced fresh parsley
½ teaspoon salt
3 teaspoons olive oil, divided
Flatten chicken to ¼ inch thickness. In a shallow dish, combine the egg, 2 tablespoons wine or
broth, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine
the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg
substitute mixture, then coat again with flour mixture; In a large nonstick skillet, brown
chicken breasts in 1½ teaspoons oil for 3-5 minutes on each side or until juices run clear.
Remove and keep warm. Drain drippings. In the same pan, melt butter. Add the remaining wine
or broth and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth.
Drizzle over chicken. Makes 4 servings.
72
POULTRY POULTRY
Chicken Marsala
From the Kitchen of Shelby Hanrahan
¼ cup flour for coating

½ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
4 boneless, skinless chicken breast halves pounded ¼ inch thick
8 ounces fresh sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry
Mix together flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. Melt butter
in oil over medium heat. Place chicken in the skillet and lightly brown. Turn over chicken pieces
and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken ten minutes, turning
once; until no longer pink and juices run clear.
Chicken Stuffed Bell Peppers
1½ cups diced cooked chicken

4 bell peppers, any color, with flat bottoms (cut off tops, remove seeds and ribs)
1 finely chopped bell pepper
2 tablespoons Crisco oil
1 medium peeled, sliced onion
1 large minced garlic clove
1 jar spaghetti sauce, divided
½ cup shredded cheddar or Monterey jack cheese
½ teaspoon salt
¼ teaspoon pepper
Place peppers in a 9 x 13. Heat oil in a skillet on medium-high heat. Sauté onion and garlic until
onions are translucent. Mix with chicken, 2/3 cup sauce, cheese, salt and pepper. Divide mixture
into peppers. Pour remaining sauce over peppers. Bake at 375° for 40-50 minutes or until
peppers are tender. Peppers can be prepared up to 2 days in advance and refrigerated, tightly
covered with plastic wrap. Let stand at room temperature for 1 hour before baking.
73
POULTRY POULTRY
Southwestern Chicken and Pasta Salad
Dressing:
2/3 cup vegetable oil
2 limes juiced (¼ to 1/3 cup)
2 tablespoons Pensey’s southwest seasoning
2 teaspoons salt
1½ teaspoon minced garlic
Salad:
16 ounces tri-colored rotini pasta
1½ cups corn kernels (frozen package, thawed)
1-15 ounce can black beans
1 medium diced red bell pepper
¾ cup chopped green onions
1 cup roma tomatoes diced (4-5)
2 teaspoons Pensey’s southwest seasoning
Mix dressing ingredients; set aside. Cook and drain pasta. Cook chicken in heated oil, sprinkle
seasoning on top. Cool chicken 5 minutes at room temperature. Combine salad ingredients in a
large bowl. Pour dressing over salad and mix thoroughly. Refrigerate. Serves 8-12.
Sweet ’n’ Spicy Chicken


2 tablespoons oil
1 jar chunky salsa (16 ounces Hot Chi-Chi’s Original Salsa)
½ cup peach preserves
1 diced green pepper
1 diced tomato
Marinate chicken in oil and taco seasoning; mix remaining ingredients; let sit overnight so
flavors blend (optional); brown chicken in a skillet; stir in salsa mixture; bring to a boil; reduce
heat; cover and simmer for 2-3 minutes or until juices run clear.
74
POULTRY POULTRY
Chicken with Mango Salsa
Chicken:
1-16 ounce jar Salpica mango peach salsa, divided
Salsa:
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 peeled, pitted and finely chopped avocado
1 peeled, seeded and finely chopped papaya or mango
1 finely chopped tomato
1/3 cup chopped red onion
1 tablespoon honey
1½ seeded and minced jalapeño peppers,
⅛ teaspoon ground cinnamon
⅛ teaspoon ground allspice
5-6 cups cooked rice
Marinate chicken in half the salsa; grill slowly so salsa doesn’t burn; (or heat 1 tablespoon olive
oil in a heavy nonstick skillet over medium high heat and add marinated chicken); Cook until
juices run clear. Meanwhile, combine remaining ingredients and the rest of the salsa in a bowl.
Mix thoroughly. Place chicken on a bed of rice and top with salsa.
75
POULTRY POULTRY
Chicken Fajitas
From the Kitchen of Kathleen Kiesling
1 tablespoon oil
4 boneless skinless chicken breasts, sliced into long thin strips
1 Spanish onion, sliced in rings
1 green pepper, seeded and cut in strips
1 red pepper, seeded and cut in strips
Garlic
1 dash celery seed
Lawry’s seasoned salt
1 dash pepper
1 tablespoon lemon juice
8-10 7 inch flour tortillas
1 cup grated medium cheddar or sharp cheddar cheese
Sour cream
Salsa
Heat oil in frying pan; add chicken; stir-fry until cooked. Remove chicken; add onion, peppers, a
bit of garlic and more oil if needed; sauté until browned; spread on warm platter. Return chicken
to pan to heat; sprinkle with garlic, celery seed, salt and pepper; drizzle with lemon juice; heat
quickly. Place over onion mixture.
Teriyaki Chicken
1 pound cubed chicken or 1½ pound beef tenderloin pieces
1 large diced onion
1-12 ounce bottle teriyaki marinade
1 diced red pepper
1 diced green pepper
2 tomatoes
1-8 ounce package fresh sliced mushrooms
Soy sauce to taste
6 cups cooked rice
Marinate chicken in half the marinade sauce. Heat oil in frying pan; sauté chicken, onions,
mushrooms and peppers; add remaining marinade and bring to a boil; cover and simmer twenty
minutes; add soy sauce and tomatoes; simmer five more minutes. Serve over rice. 6 servings.
1 cup rice and 1 serving sauce = 9 points
76
POULTRY POULTRY
Thai Chicken with Noodles
From the Kitchen of Kim Gruszynski
Marinade:
1/3 cup rice vinegar
1 tablespoon sesame oil
½ teaspoon ground red pepper
¼ teaspoon ground ginger
2 tablespoons chunky peanut butter
3 tablespoons honey
3 cups cubed, boneless, skinless chicken breasts or 2 pounds shrimp

9 ounces Asian style noodles (Ramen)
1½ cup snow or snap peas
¼ cup fresh, chopped cilantro (optional)
1 cup chopped peanuts
Combine marinade ingredients. Set aside 1/3 of the marinade. Let chicken marinate overnight or
at least 30 minutes. Remove chicken and cook in a skillet 6-10 minutes. Toss remaining marinade
keep reserved 1/3 of marinade). Cook noodles. Add peas in the last 3 minutes of cooking noodles
(or add to water at the same time as noodles when using Ramen Noodles). Drain and rinse
noodles and peas. Add noodles and peas to chicken mixture. Stir in reserved marinade and toss
gently. Add cilantro and peanuts if desired and toss to coat.
8 servings = 6 points each; 6 servings = 8 points each
77
POULTRY POULTRY
Chicken Stir-Fry
From Taste of Home
4 cubed boneless skinless chicken breasts

½ teaspoon ground ginger
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (½ inch pieces)
1 cup thinly sliced carrots
1 small onion cut into wedges
1-8 ounce package mushrooms
1 cup water
1 teaspoon chicken bouillon granules
Toss chicken in cornstarch to coat in a bag; mix soy sauce, ginger and garlic add to bag and
shake well; refrigerate 30 minutes; in a skillet heat 2 tablespoons of oil; stir-fry chicken 3-5
minutes; add remaining oil and stir-fry vegetables until crisp-tender; add water and bouillon;
cook and stir until thickened and bubbly. Serve over rice. 4 servings.
1 cup rice and 1 serving = 12 points
78
POULTRY POULTRY
Balsamic Chicken Pasta Salad
From Taste of Home
3 cups uncooked bow tie pasta

4 cups cubed cooked chicken breast
2 cups chopped tomatoes
½ cup chopped red onion
4 bacon strips, cooked and crumbled
¼ cup crumbled Gorgonzola cheese
½ cup olive oil
¼ cup minced fresh basil
¼ cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon pepper
Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large
bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese. In a small bowl, whisk the
oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat;
sprinkle with Parmesan cheese. Makes 8 servings. 9 points per serving.
79
POULTRY POULTRY
Perfect Sesame Chicken
2 tablespoons flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1½ pound cubed, skinless, boneless chicken breast
Sift flour, cornstarch, baking soda and powder into a bowl. Pour in soy sauce, sherry, water,
vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the
batter, then cover, and refrigerate for 20 minutes.
1 cup chicken broth

½ cup sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste
½ cup water
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chili paste, and garlic
to a boil in a saucepan over high heat. Dissolve cornstarch into water, and stir into boiling sauce.
Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep
sauce warm.
1 quart oil for frying

2 tablespoons sesame seeds
Heat oil in an electric skillet to a temperature of 375°; drop in the chicken pieces, a few at a
time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain
on a paper towel lined plate. Serve chicken on a bed of rice, pour sauce over chicken and sprinkle
with sesame seeds to garnish. 6 servings.
1 cup rice and 1 serving = 16 points
80
POULTRY POULTRY
Lettuce Wraps
From P.F. Changs
8 dried shiitake mushrooms
2 teaspoon dry sherry
2 teaspoon water
Salt and pepper
1½ pounds boneless, skinless chicken
5 tablespoons oil
1 teaspoon fresh minced ginger
2 minced green onions
2 small dried chilies, (optional)
1-8 ounce can minced bamboo shoots
1-8 ounce can minced water chestnuts
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
Iceberg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody
stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to
coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or
large skillet over medium high heat; Add 3 tablespoons oil, then add chicken and stir fry for
about 3−4 minutes. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chilies, and onion;
stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an
additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of
serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and
roll.
81
POULTRY POULTRY
Turkey Stuffing
Cooked giblets
½ pound fried out hamburger
1 package onion and sage seasoned bread cubes
1 cup chopped celery
1 cup cooked onion, save water
2 eggs
Mix all ingredients together; add water and broth to make moist. Bake at 350° for one hour.
Turkey Stuffing
1 bag traditional Brownberry onion and sage bread cubes

1-2 cups finely chopped celery
1-2 cups finely chopped onions
1 pound ground chuck
1 tube Jimmy Dean’s mild pork sausage
2½-3 cups chicken broth (or make your own)
Broth: simmer onion, celery, salt and pepper and 4 cups water; drain out the celery and onion.
(You can make extra and freeze broth for future use)
Brown ground chuck; drain off fat; meanwhile cut up celery and onions; add bread cubes and
mix; add ground chuck to mixture; add 2½ cups broth and add broth until moist enough;
refrigerate until it is stuffed in the bird or cooked separately; bake at 350° for 1½ hours.
82
BEEF BEEF
Pepper Steak
1½ pounds whole beef tenderloin, cut into thin strips

2 teaspoons fresh ground pepper
1 tablespoon paprika
1 teaspoon ginger
½ teaspoon crushed red pepper flakes
1 onion cut into ¼ slices
1 can beef broth (1 cup)
½ cup sliced mushrooms (optional)
1 sliced red bell pepper
1 sliced green bell pepper
1-8 ounce can sliced water chestnuts (optional)
2 tablespoons corn starch
1/3 cup water
¼ cup soy sauce
2 tomatoes cut into wedges
Combine pepper, paprika, ginger, red pepper; sprinkle over steak; let stand while preparing other
ingredients. In a large skillet brown steak and garlic in butter; add broth, onions, mushrooms,
peppers and water chestnuts; cover and simmer 20 minutes. Dissolve corn starch in water and
soy sauce; stir into steak mixture until thickened. Add tomato wedges and stir to heat. Serve
over rice.
83
BEEF BEEF
Pepper Steak
From the Kitchen of Michelle Weyer
1½ pounds stew meat, cut into smaller pieces

2 tablespoons shortening or butter
Fresh ground pepper
1-10½ ounce can French onion soup
½ soup can water
1 can stewed diced tomatoes
2 teaspoons soy sauce
1 large green pepper cut into strips
1 tablespoon cornstarch
Cooked rice
Brown meat in shortening; drain; sprinkle with pepper; add soup, water, tomatoes, soy sauce and
green pepper. Cover; cook over low heat 1 hour or until tender; stir occasionally. Mix cornstarch
and 2 tablespoons water until smooth; gradually stir into sauce. Cook, stir until thickened; Serve
over rice. 4 servings.
Beef Marsala
From Mary Lou’s Kitchen

2 tablespoons oil
1 cup chopped onion
1½ cups Marsala wine
1 can beef broth
Brown beef and onion in oil; add remaining ingredients and simmer 20-30 minutes. Thicken gravy.
Serve over potatoes or rice.
84
BEEF BEEF
Beef Stroganoff
4 beef bouillon cubes

2 large white diced onions
5 small minced garlic cloves
1 teaspoon salt
½ teaspoon pepper
2 tablespoons oil
¼ cup ketchup
5 tablespoons sifted flour
8-10 ounces sour cream
12 ounces wide egg noodles
Boil 4 cups of water; dissolve beef bouillon cubes. Melt butter in skillet and sauté mushrooms,
garlic and onion. Remove from skillet and place in a bowl. Cut meat and sprinkle salt, pepper and
garlic powder over it. In the same skillet add oil and cook meat until light brown. Add 4 cups
broth and ketchup; simmer for one hour. Cook egg noodles. Add mushroom mixture to meat.
Heat to boiling; stirring constantly; boil and stir one minute. Place one cup cold water and flour
in a container and shake. Pour into skillet until it thickens like pudding. Stir in sour cream and
heat through. Serve over noodles. 6-8 servings.
1 cup noodles and 1 cup sauce = 13 points
Quick Beef Stroganoff

2 pounds round or sirloin steak, cut into thin strips

1 cup chopped onion
2 tablespoons oil
2 cans mushroom soup
2 containers sour cream
Brown meat, onion and mushrooms in oil. Combine other ingredients; pour over meat; heat
through and serve over egg noodles.
85
BEEF BEEF
Beef Stew
2 large chopped onions

¼ cup butter or oil
2 pounds cubed beef
6-8 cups beef broth
3 medium peeled and cut up potatoes
4 large peeled and quartered carrots
1 cup fresh green beans
1 cup bran
Sauté onions in butter; add meat and brown on all sides; add enough broth to cover; cover and
simmer 1½ to 2 hours; add remaining ingredients and more liquid to cover if needed; simmer
another ½ hour.
Beef Stew
1 pound beef stew meat cut into ½ inch pieces

1 medium onion cut into eighths
1-8 ounce package baby carrots
1-10½ ounce can condensed beef broth
1/3 cups flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
¼ teaspoon pepper
12 new potatoes cut into fourths (1½ pounds)
2 cups sliced mushrooms
Heat oven to 325°. Mix all ingredients except potatoes and mushrooms in oven proof 4 quart
Dutch oven; cover and bake 2 hours, stirring once. Stir in potatoes and mushrooms; cover and
bake 1 to 1½ hours until beef and vegetables are tender.
Slow Cooker: Chop onion (1/2 cup); omit tomato sauce. Increase flour to ½ cup. Mix all
ingredients except beef in 3½ to 6 quart slow cooker. Add beef (do not stir); cover and cook on
low heat setting 8-9 hours or until vegetables are tender. Stir well.
86
BEEF BEEF
Teriyaki Shish Kabobs
Marinade:
½ cup sugar
½ cup ketchup
½ cup soy sauce
1 teaspoon ground ginger
Mix and marinate meat overnight; reserve extra sauce
Sauté in butter:
3 small zucchinis
1 red pepper
1 green pepper
Pearl onions
1½ pounds cubed boneless beef tenderloin

3-5 baby red potatoes, microwave 8 to 10 minutes
Thread onto skewers; Grill 15-20 minutes; simmer reserved marinade 15 minutes; baste onto
kabobs.
Sirloin Tips with Mushrooms

3 minced cloves garlic
1½ pounds cubed beef sirloin
4-4 ounce cans mushrooms with liquid
¾ cup red wine
In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or
until beef cubes are tender. Add a little more wine while cooking if desired.
87
BEEF BEEF
Spare Ribs
6 pounds spare ribs

2-3 minced cloves garlic
2 tablespoons mixed pickling spices
1 teaspoon sage
½ teaspoon hot pepper
Place ribs in a Dutch oven; cover with water; add remaining ingredients; bring to a boil; reduce
heat; simmer 1½ hours; cool slightly; rinse off spices; marinate in Karo Barbeque Sauce
overnight in refrigerator; bring to room temperature; reheat (brown if desired)
Karo Barbeque Sauce

1 tablespoon corn syrup

1 cup finely chopped onion
½ cup dark Karo syrup
½ cup ketchup
¼ cup cider vinegar
¼ cup prepared mustard
¼ cup Worchester sauce
Sauté onion in oil; cook for one minute; stir in remaining ingredients; bring to a boil over medium
heat, stirring occasionally; simmer 20 minutes.
88
PORK, ETC. PORK, ETC.
Sunday Pork Roast
4 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 finely ground bay leaf
½ teaspoon thyme
1 bone-in pork loin roast or rolled roast
2 medium chopped carrots
1 chopped celery rib
2 1/3 cups water, divided
Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast; place fat
side up in roasting pan. Arrange vegetables around and add 2 cups cold water. Bake uncovered at
325° 1½ hours; basting with juices every 30 minutes. Bake 30 minutes longer until meat
thermometer reaches 160°. Strain pan drippings, reserving broth; discard vegetables. Add
water to broth to make 1 2/3 cups. Bring to a boil; mix remaining flour and cold water; thicken.
Pork with Three Peppers

From Taste of Home
2 pounds pork tenderloin, cut into ¼ inch strips

2 medium onions sliced and separated into rings
2 cloves minced garlic
1 tablespoon oil
1-14½ ounce can beef broth
1 each julienned red, yellow and green pepper
¼ cup salsa
½ teaspoon salt
3 tablespoons flour
¼ cup cold water
Stir fry pork, garlic and onion 3 minutes; stir in broth, peppers, tomato paste, salsa, chili
powder and salt; bring to a boil; reduce heat; simmer 10-12 minutes stirring occasionally; until
pork is no longer pink; bring to a boil and thicken sauce with flour and water; cook and stir 2
minutes until thickened. Serve over rice.
89
Sauerkraut-Pork Casserole
2 pounds lean pork, trimmed of fat and cut into cubes

Pepper to taste
1-10¾ ounce can cream of mushroom soup
1 soup can of water
1 envelope dry onion soup mix
1-8 ounce package kluski noodles, cooked and drained
1-27 ounce can plain sauerkraut, drained and rinsed
Season meat with pepper; brown in skillet in a little oil; should end up with about 4 cups meat;
combine soup, water and onion soup mix and heat through in a saucepan. In a 2½ quart casserole
layer meat, noodles and sauerkraut; top with soup mixture. Bake at 350° for 2 hours. Makes 6-8
servings.
Peppered Bacon and Tomato Linguine
½ pound diced peppered bacon

2 tablespoons chopped green onion
2 teaspoons minced garlic
1 teaspoon basil
1 teaspoon salt
Ground pepper to taste
1-16 ounce package cooked linguine
3 tablespoons grated parmesan cheese
Fry bacon until evenly browned; remove bacon; sauté onion and garlic in bacon drippings for one
minute over medium heat; stir in tomatoes, basil, salt and pepper; simmer 5 minutes; Toss hot
pasta with sauce; sprinkle with cheese. 4 servings.
90
Egg Noodle and Ham Casserole
4 cups (1 bag) cooked extra wide egg noodles

6-7 beaten eggs
3 cups milk
½ teaspoon salt
1 cup cubed and cooked ham
Mix noodles and ham in a 9 x 13; combine eggs milk and salt; pour over noodles. Bake uncovered
at 350° for 1 hour; test with knife; let stand ten minutes before serving.
Ring Bologna and Potatoes

1 ring bologna sliced ⅜ inch-½ inch thick

10-12 cubed baby red potatoes
Pepper
Salt
Fry potatoes in butter until nearly done; add seasonings to taste; fry bologna with potatoes;
until bologna and potatoes are cooked all the way through.
91
Jaeger Schnitzel with Spaetzle
From Taste of Home
1-12 to 14 ounce pork tenderloin

2 eggs, lightly beaten
1 cup all-purpose flour
½ cup butter
1 cup sliced mushrooms
1 medium onion, thinly sliced
4 tablespoons white wine
3 cups prepared brown gravy
4 tablespoons sour cream
Trim tenderloin, removing any visible fat. Pound to ¼ inch thickness; cut into medallions; dip into
egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in
butter until no longer pink. Remove and keep warm. Add mushrooms and onion to skillet; cook
until tender. Add wine; stir in the gravy and sour cream; mix well and heat through, but do not
boil.
Spaetzle
2 cup all-purpose flour
1 teaspoon salt
Dash pepper
4 eggs, lightly beaten
½ cup milk
8 quarts chicken broth or water
Combine flour, salt and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a
large kettle, bring chicken broth to a boil. Drop batter by ½ teaspoonfuls into broth. Boil until
spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in
butter until lightly browned. Serve with schnitzel and gravy.
92
MEATLESS MEATLESS
Margarita Grilled Shrimp
1 pound medium shrimp, deveined and shelled

2 large minced garlic cloves
2 tablespoons tequila
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoons crushed red chili pepper
3 tablespoons chopped cilantro
Whisk together oil, garlic, tequila, lime juice, salt, red pepper and cilantro in a bowl. Add the
shrimp to the marinade and coat well. Marinate at least 30 minutes. Place shrimp on skewers,
grill on medium heat until pink; do not overcook; garnish with lime and cilantro.
Pepper Shrimp Scampi

From Taste of Home
6 ounces uncooked angel hair pasta

1 small zucchini, quartered and sliced
1 medium chopped green pepper
1 small chopped red pepper
1½ pounds shrimp, peeled and deveined
¼ cup butter, cubed
2 teaspoons oregano
1 teaspoon basil
2 tablespoons grated parmesan cheese
2 cups milk
¼ cup flour
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with
cooking spray, sauté the zucchini, onion, peppers and garlic until tender. Add the shrimp; cook
and stir for 2-4 minutes or until shrimp turn pink. Stir in the butter, oregano and basil. Sprinkle
flour over mixture; add milk and bring to a boil stirring constantly; sauce will thicken. Drain
pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese. 6 servings.
1 1/3 cup = 9 points
93
MEATLESS MEATLESS
Spicy Island Shrimp
From Taste of Home
1 large chopped green pepper

2 cups diced zucchini
½ cup butter cubed
2 pounds uncooked large shrimp, peeled and deveined
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ to ½ teaspoon white pepper
¼ to ½ teaspoon cayenne pepper
Hot cooked rice
In a large skillet, sauté the zucchini, green pepper and onion in butter until tender. Reduce heat;
add shrimp. Cook for 5 minutes or until shrimp turn pink. Stir in the tomato sauce, green onions,
parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until
slightly thickened. Serve with rice. 6 servings. 7 points per serving. 1 hour prep time.
Salmon Patties
1-1½ pounds skinned salmon

1 cup bread crumbs
1 teaspoon salt
pepper
¼ cup oil
onion
2 eggs
Boil salmon until it is white and flaky; remove bones; mix all ingredients with a fork; shape into
patties and fry in oil.
94
MEATLESS MEATLESS
Monterey Spaghetti
From Taste of Home
4 ounces spaghetti, broken into 2 inch pieces

1 egg
1 cup sour cream
¼ cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese
1-10 ounce package frozen chopped spinach,
thawed and drained
1 can french-fried onions, divided
Cook spaghetti according to package directions. In a medium bowl, beat egg; add sour cream,
Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack
cheese, spinach and half of the onions. Pour into a greased 2 quart baking dish. Cover and bake
at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven
for 5 minutes or until onions are golden brown. 6 servings. 1 serving=13 points
95
COOKIES AND CANDY COOKIES AND CANDY
Soft Sugar Cookies
1 cup butter
1½ cups sugar
2 eggs
1½ teaspoon vanilla
4½ cups sifted flour
1 teaspoon salt
½ teaspoon nutmeg
1 cup sour cream
Cream butter; add sugar gradually; beat in eggs one at a time; mix in vanilla; blend in sifted dry
ingredients and sour cream alternately; chill; roll ¼ inch thick on floured canvas; cut and place
on ungreased cookie sheets; bake at 375° for 12-15 minutes; makes 4 dozen; ice with frosting.
Decorating Frosting
2 egg whites
2½ cups powdered sugar
¼ cup light corn syrup
Food coloring
Beat egg whites until they hold a soft peak; add sugar gradually and beat until sugar is dissolved
and frosting stands in peaks; add syrup and beat one minute; add water for thinner frosting.
Ting-a-lings
1-12 ounce bag chocolate chips

1-12 ounce bag butterscotch chips
1 large bag chow mein noodles
1 jar salted peanuts
Melt chips; pour over noodles and peanuts; put in little piles on aluminum foil; cool and serve
96
Sue’s Sugar Cookies
From the Kitchen of Sue Janiuk
1 cup powdered sugar

1 cup granulated sugar
1 cup margarine
1 cup corn oil
2 eggs
1 teaspoon salt
4½ cups flour
1 teaspoon cream of tartar
1 teaspoon vanilla
In a large bowl mix sugars and margarine; add oil and cream well; add remaining ingredients;
form into 1½ inch balls and roll in sugar; place on ungreased cookie sheets and press cookies with
the bottom of a glass dipped in sugar. Bake at 350° for 8 minutes until edges are light brown,
watch closely. Makes 7 dozen.
Snicker Doodles
Mix thoroughly:
1 cup soft shortening
1½ cups sugar
2 eggs
Sift together and stir in:

2¾ cups sifted flour
2 teaspoons cream of tartar
¼ teaspoon salt
Mix together:
2 tablespoons sugar
Roll into balls the size of small walnuts; roll in sugar mixture; place 2 inches apart on an
ungreased baking sheet; bake at 400° 8-10 minutes until lightly browned but still soft.
97
Molasses Cookies
Mix thoroughly:
1½ cups soft shortening
2 cups brown sugar
2 eggs
½ cup black strap molasses
Sift together and stir in:

4 teaspoons baking soda
½ teaspoon salt
1 teaspoon cloves
2 teaspoons ginger
Chill dough; roll into 1” balls; roll in sugar; place on a greased baking sheet; sprinkle each cookie
with 3 drops water to produce a crackled top; bake at 375° for 10-12 minutes just until set but
not hard.
Snowflakes

½ teaspoon salt
½ teaspoon cinnamon
1 cup butter
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon grated orange peel
¼ cup finely chopped nuts
Mix everything except nuts, roll into balls, dip tops into nuts; bake at 350° for 12 minutes.
98
Oatmeal Scotchies
1 cup softened margarine or butter

¾ cups sugar
¾ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1¼ cups flour
½ teaspoon salt
3 cups quick or uncooked old-fashioned oatmeal
1-12 ounce package butterscotch chips
Beat margarine, sugars, eggs and vanilla until creamy; gradually add combined flour, baking soda,
salt and cinnamon; mix well; stir in remaining ingredients; drop tablespoonfuls onto ungreased
cookie sheets; bake at 375° for 7-8 minutes for chewy cookies; 9-10 for crisp cookies. Cool 2
minutes on pan; remove to wire rack to cool. Makes about 4 dozen.
Butter Pecan Cookies

1¾ cup chopped pecans

2 tablespoons plus 1 cup softened butter, divided
1 cup packed brown sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves
Place chopped pecans and 2 tablespoons butter in a pan. Bake at 325° for 5-7 minutes or until
toasted and browned, stirring frequently; cool. In a large bowl, cream sugar and 1 cup butter
until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. (As a
substitute for each cup of self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon
salt in a measuring cup. Add flour to measure 1 cup.) Cover and refrigerate for an hour or until
easy to handle. Roll into 1 inch balls; roll balls in toasted pecans, pressing nuts into dough. Place
2 inches apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg
white and gently press one into each ball. Bake at 325° for 10-12 minutes or until golden brown.
Cool for 2 minutes before removing to wire racks. Makes 4 dozen. 3 points per cookie.
99
Peanut Butter Blossoms
1 cup butter or margarine

1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 cup sugar
2 eggs
¼ cup milk
2 tablespoons vanilla
3¼ cups flour
1 teaspoon salt
72-90 unwrapped milk chocolate kisses
Combine margarine, sugars and peanut butter; beat until well blended; beat in eggs, milk and
vanilla; combine flour, salt and soda; mix into creamed mixture at low speed until just blended
(dough will be stiff). Form into 1 inch balls; roll in sugar; place 2 inches apart on ungreased
baking sheet. Bake at 375° for 8 minutes. Remove from oven and press chocolate kisses into
center of each cookie; return to oven and bake 3 more minutes; remove from oven; cool on
baking sheet 2 minutes and move to wire rack. Makes 6-7½ dozen cookies.
Peanut Butter Cup Cookies

From the Kitchen of Becky Ullman
1 package Betty Crocker Peanut Butter cookie mix

1 package mini Reese’s peanut butter cups; unwrapped
3 eggs
1 tablespoon oil
Prepare mix according to package directions; roll into small balls; line mini muffin pan with
liners; bake cookies per package directions; pull cookies out and immediately press candies into
dough. Cool completely.
100
Walnut Walk Aways
2 packages yeast
½ cup warm water
4 cups flour
¼ teaspoon salt
1½ cup butter
2 eggs
1 package softened cream cheese
1 cup sugar
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
1 cup finely chopped walnuts
Soften yeast in warm water; combine flour and salt in mixing bowl; cut in butter until mixture
resembles coarse crumbs; add yeast and egg; mix just until blended. Roll out ¼ of dough at a
time on floured surface in a 9 x 13 rectangle. Beat cream cheese, sugar and rind until light and
fluffy; spread ¼ of mixture on each rectangle and sprinkle with nuts; roll jelly roll fashion; cut
lengthwise halfway through each roll. Bake at 375° for 20-25 minutes; cool and frost.

Powdered sugar
½ tablespoon butter
1 tablespoon milk
Turtle Pretzels
From the Kitchen of Sue Rischette
1 bag pretzel twists

2 bags Rolos unwrapped
1 can whole cashews (half walnuts or pecans)
Place pretzels on greased cookie sheet; top each with one Rolo. Bake at
375° for 3-5 minutes; remove from oven; press nuts into chocolate.
101
Date Pinwheels
Dough:
½ cup butter or margarine
½ cup brown sugar
½ cups sugar
1 egg
½ teaspoon vanilla
2 cups sifted flour
½ teaspoon baking soda
½ teaspoon salt
Thoroughly cream together butter and sugar; add egg and vanilla; beat well; sift together dry
ingredients; stir into creamed mixture; chill; divide dough in half.
Filling:
1 pound cut up pitted dates
½ cup sugar
½ cup water
Combine ingredients in a saucepan; cook and stir until mixture boils and thickens slightly; cool;
just before using add:
½ cup finely chopped walnuts
On a lightly floured surface; roll one part dough into a 12 x 8 rectangle about ⅛ inch thick.
Spread half of filling over dough; begin at long edge and roll; repeat with remaining dough. Wrap
rolls in wax paper and chill for several hours. Slice ¼ inch thick. Place on a greased cookie sheet;
bake at 400° for about 8 minutes. Makes 5 dozen.
Witches Hats
From the Kitchen of Mary Beth Braun
E. L Fudge cookie upside down

Orange frosting
Hershey kiss
102
Oreo Bon-Bons
From the Kitchen of Chris Illman
1 package Oreo cookies

White almond bark
Crush cookies and blend with cream cheese. Roll into balls, put on wax paper, refrigerated for at
least an hour. Melt almond bark and dip each ball in the bark. Refrigerate until hardened.
Fudge
2 cups firmly packed brown sugar

1 cup sugar
1 can evaporated milk
½ cup butter or margarine
2 teaspoons mint (optional)
1 jar marshmallow cream
2-6 ounce packages chocolate pieces
1 cup chopped walnuts (optional)
1 teaspoon vanilla
Combine first four ingredients and mint if desired; bring to a boil over moderate heat, stirring
frequently; boil to soft ball stage, about 45 minutes, stirring occasionally; remove from heat;
add marshmallow cream and chocolate; stir until melted; add nuts and vanilla; pour into a
greased 9 inch square pan. Chill and cut into squares.
103
Turkey Cookies
1 round cookie
approximately 2 dollops white frosting
yellow cake decorating frosting in a tube
6 candy corns
3 M&M minis
3 red hots
1 thin pretzel
1. Use a plastic knife to spread white frosting onto cookie:
2. Place the candy corn in the frosting near the top of the cookie so that the tips point
toward the center of the cookie:
3. Squeeze a small amount of yellow frosting onto the center of the cookie:
4. Place the M&Ms 2 on the top and one in the middle like this:
5. Add 3 red hots under the yellow frosting like this:
6. Break the pretzel stick in half. Near the bottom of the cookie place one end of each in
the frosting like this:
7. Now you may enjoy it!
104
BARS BARS
Vanishing Oatmeal Raisin Bars
1 cup softened margarine or butter

1 cup firmly packed brown sugar
½ cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon salt
3 cups quick or uncooked old-fashioned oatmeal
1 cup raisins
Beat margarine and sugars until creamy; add eggs and vanilla; beat well; gradually add combined
flour, baking soda, salt and cinnamon; mix well; stir in remaining ingredients; mix well. Bars:
press into a 9 x 13 and bake at 350° for 30-35 minutes. Cookies: drop tablespoonfuls onto
ungreased cookie sheets; bake at 350° for 7-8 minutes for chewy cookies; 9-10 for crisp
cookies. Cool 2 minutes on pan; remove to wire rack to cool. Makes about 4 dozen.
Caramel Oatmeal Chewies

3½ cups quick or uncooked old-fashioned oatmeal

3 cups flour
1½ cup firmly packed brown sugar
½ teaspoon salt (optional)
1½ cups melted margarine
2 cups chopped walnuts
2 cup semi-sweet chocolate chips
2 cup butterscotch caramel ice cream topping
½ cup flour
Combine oats, flour, brown sugar, soda and salt; mix well; stir in margarine; mix until well
blended; reserve one cup; press remaining into a 12 x 18 x 1 pan; bake at 350° for 10-12 minutes
or until light brown; cool 10 minutes; top with nuts and chocolate chips; mix ice cream topping
and ¼ cup flour until smooth; drizzle over chocolate chips within ¼ inch of pan edges; Sprinkle
with reserved oat mixture; bake an additional 18-22 minutes or until golden brown. Cut while
warm; cool; chill until set; makes 32 bars.
105
BARS BARS
Oatmeal Date Squares
2 cups chopped dates

¾ cup water
½ cup sugar
⅛ teaspoon salt
2 tablespoons lemon juice
½ cup chopped nuts
1¾ cups oatmeal
1½ cup flour
1 cup brown sugar
½ teaspoon salt
¾ cup butter
Cook dates in water until soft; add sugar, salt and lemon juice; cook until thickened; add nuts
and cool; Mix oatmeal, flour, brown sugar, soda and salt in large bowl; cut in butter with pastry
blender until mixture looks like coarse crumbs; press half into a 9x13; spread with date
mixture; cover with remaining crumbs; press lightly; bake at 375° for 35 minutes.
Peanut Butter Bars

2 cups creamy peanut butter

½ cup plus 2 tablespoons light brown sugar
1¾ cup powdered sugar
¼ cup melted margarine
1 cup chocolate chips
Mix sugars and peanut butter; pat into a 9 x 13 pan; melt chocolate and margarine; spread on
top of peanut butter mixture; refrigerate
106
BARS BARS
Peanut Butter Caramel Bars
1-18.25 ounce package yellow cake mix

½ cup softened butter or margarine
1 egg
20 chopped miniature peanut butter cups
1-12.25 jar caramel ice cream topping
¼ cup peanut butter
½ cup salted peanuts
Topping:
1-16 ounce container milk chocolate frosting
½ cup chopped salted peanuts
Beat cake mix, butter and egg until crumbly; stir in peanut butter cups; press into a greased
9x13; bake at 350° 18-22 minutes or until lightly browned; in a saucepan, combine cornstarch,
caramel topping and peanut butter until smooth; cook over low heat, stirring occasionally until it
boils, about 25 minutes; cook and stir 2 minutes longer; remove from heat and stir in peanuts.
Spread evenly over crust. Bake 6-7 minutes longer or until almost set. Cool completely on a rack;
spread with frosting and sprinkle with chopped peanuts. Refrigerate at least one hour before
cutting. Store in refrigerator. Makes 3 dozen bars.
No Bake Cereal Bars

6 cups Special K
1½ cup peanut butter
1 cup corn syrup
1 cup sugar
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Place cereal in a large heat proof bowl; set aside; in a sauce pan combine peanut butter, corn
syrup and sugar; cook over medium heat until sugar is dissolved; stirring occasionally; pour over
cereal; stir until well coated. Pat mixture into a greased 9 x 13; melt chips; stir until smooth;
spread over bars; refrigerate.
107
BARS BARS
O’Henry Bars
Crust:
2/3 cup margarine
4 cups oatmeal
1 cup firmly packed brown sugar
4 teaspoons vanilla
2 eggs
½ cup dark or light corn syrup
Melt margarine; mix in the rest of the ingredients; spread in a greased 9 x 13; bake uncovered
at 350° for 20 minutes or until bubbly. Cool.
Top with the following melted together:

1 cup chocolate chips
2/3 cup crunchy peanut butter
M&M Bars
½ cup butter
¾ cup sugar
¾ cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
1½ cups flour
½ teaspoon salt
1 cup white chocolate chips
1¾ cup M&Ms, divided
Cream butter and sugars; add eggs and vanilla; mix well; combine flour, baking powder and salt;
gradually add to creamed mixture; add chips and 1 cup M&Ms; spoon into a greased 9 x 13 pan;
spread evenly; sprinkle with remaining M&Ms. Bake at 350° for 25 minutes or until golden
brown; cool on a wire rack.
108
BARS BARS
Toffee Squares
2 cups butter
2 cups packed brown sugar
2 egg yolks
2 teaspoons vanilla
½ teaspoon salt
4 cups sifted all-purpose flour
1 pound milk chocolate chips
1 cup chopped nuts
Cream butter; add sugar gradually; blend in egg yolk, vanilla, salt and flour. Spread into a
greased 10 x 15 x 1” pan. Bake at 350° about 18 minutes. Sprinkle with chocolate chips; bake 2
additional minutes; spread; sprinkle with nuts; cool and cut into small squares. Makes about 6
dozen.
Rhubarb Custard Bars
From Taste of Home
Crust:
2 cups flour
¼ cup sugar
1 cup cold butter or margarine
Filling:
2 cups sugar
7 tablespoons flour
1 cup whipping cream
3 beaten eggs
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
Topping:
2-3 ounce softened packages cream cheese
½ cup sugar
½ teaspoon vanilla extract
1 cup whipped whipping cream
Combine crust ingredients until they resemble coarse crumbs; press into a greased 9x13. Bake
at 350° for 10 minutes. Combine sugar and flour; whisk in cream and eggs; stir in rhubarb; pour
over crust; bake at 350° for 40-45 minutes or until custard is set. Cool. Beat cream cheese,
sugar and vanilla until smooth; fold in whipping cream; spread over top; cover and chill; cut into
bars; refrigerate. Makes 3 dozen.
109
PIES PIES
Pumpkin Pie
Makes two:
1 package pastry shells
2-15 ounce cans pumpkin
1-15 ounce can sweetened condensed milk
¼ cup sugar
½ teaspoon salt
4 teaspoons pumpkin pie spice
6 eggs
Combine pumpkin, milk, sugar, salt and spice; pour into pastry shell; bake 10 minutes at 425° for
aluminum 450° for glass; cover crust edges; bake 35 more minutes at 325° for aluminum 350°
for glass.
Pumpkin Pie Crunch

1 package Duncan Hines Moist Deluxe yellow cake mix

1-16 ounce can of solid pack pumpkin
1-12 ounce can evaporated milk
3 large eggs
1½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 cup chopped pecans
1 cup butter or margarine
Combine pumpkin, milk, eggs, sugar, spice and salt in large nixing bowl; put into a greased 9 x 13;
sprinkle dry cake mix evenly over pumpkin; top with nuts and drizzle with melted butter; bake at
350° for 50-55 minutes or until golden brown; cool completely; serve with whipped topping;
refrigerate leftovers.
110
PIES PIES
Banana Cream Pie
From Taste of Home
Graham Cracker Crust:

1/3 cup butter
¼ cup sugar
1¼ cup finely crushed graham crackers
Melt butter; stir in sugar; add crushed crackers; mix well; press into a 9 inch pie plate; chill one
hour until firm; or bake at 375° for 4-5 minutes or until edge is lightly browned; cool before
filling.
Filling:
¾ cup sugar
1/3 cup flour
¼ teaspoon salt
2 cups milk
3 egg yolks lightly beaten
2 tablespoon butter or margarine
3 medium firm bananas
Whipped cream (and vanilla)
In a saucepan; combine sugar, flour and salt; stir in milk and mix well; cook over medium heat
stirring constantly until the mixture thickens and comes to a boil; boil for 2 minutes; stir a small
amount of the mixture into egg yolks; return all to saucepan; cook for 2 minutes; stirring
constantly; remove from heat; add butter and vanilla; pour some filling into shell; slice bananas
into filling; pour the remaining filling into shell. Cool; top with whipped cream.
111
PIES PIES
Apple Slices
Crust:
2½ cups flour
1 cup lard
Pinch of salt
1 egg yolk
Milk
Filling:
1 cup crushed cornflakes
10-12 peeled, cored and sliced large apples
1-1½ cups sugar
Cinnamon
Butter
Mix flour, lard and salt with pastry blender until small crumbs form; add egg yolk mixed with
enough milk to make 2/3 cup; add to mixture. Divide dough in half; roll to fit 12 x 18 x 1 inch
pan; cover bottom crust with cornflakes; add apples; sprinkle with sugar and cinnamon; dot with
butter; cover with top crust; bake at 350° for 1 hour or until golden brown; top with thin
powdered sugar frosting while still warm.

Powdered sugar
1 tablespoon butter
½ tablespoon vanilla
1 tablespoon milk
112
PIES PIES
French Apple Pie
From the Kitchen of Becky Sandberg
Crust:
1½ cups flour
2 teaspoons sugar
1 teaspoon salt
½ cup cooking oil
2 tablespoons milk
Filling:
5 cups peeled, cored and sliced apples
1 teaspoon lemon juice
1/3 cup flour
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
Topping:
½ cup cold butter or margarine
1 cup flour
½ cup brown sugar
¼ teaspoon salt
Mix crust ingredients together; press in pie plate; sprinkle peeled; cored and sliced apples with
lemon juice; set aside; combine remaining filling ingredients; toss with apples to coat; pour
apples into pie crust; combine topping ingredients with a pastry blender until “pea” size; sprinkle
on top of pie; bake at 375° for 55 minutes or until golden brown.
113
PIES PIES
Peanut Butter Pie
From Taste of Home
Crust:
1¼ cups (20 cookies) Oreo cookie crumbs
¼ cup sugar
¼ cup margarine
Filling:
1 package softened cream cheese
1 cup creamy peanut butter
1 cup sugar
1 tablespoon softened butter
1 teaspoon vanilla
1 cup whipped heavy whipping cream
Grated chocolate or cookie crumbs
Combine crust ingredients; press into a 9 inch pie plate; bake at 375° for 10 minutes; cool. Beat
cream cheese, peanut butter, sugar, butter and vanilla until smooth; fold in whipped cream;
gently spoon into crust; garnish with chocolate; refrigerate.
114
PUDDINGS, JELL-OS AND TORTES PUDDINGS, JELL-OS AND TORTES
Dirt Pudding
1-1¼ pound package crushed Oreos

½ stick butter
3½ cups milk
2 small packages instant pudding (any flavor)
1-12 ounce container Cool Whip
Cream butter, cheese and sugar; mix in milk, pudding and Cool Whip. Layer cookie crumbs and
pudding, ending with cookie crumbs.
Rice Pudding
Rice:
1 cup rice
2 cups water
1 tablespoon butter
1 teaspoon salt
In a saucepan bring all to a boil; turn to low; cover and cook for 15 minutes
Pudding:
2/3 cup sugar
3 tablespoons corn starch
½ teaspoon salt
1 tablespoon butter
3 cups milk
3 eggs slightly beaten
1½ teaspoon vanilla
Mix all but eggs and vanilla and microwave 4 minutes; repeat stirring and cooking two minutes
until it boils; boil for one minute; stir at least half the mixture into the eggs; return all to
microwave; boil one more minute; blend in vanilla and rice; chill.
115
Red, White and Blue Jell-O Salad
From the Kitchen of Becky Sandberg
1-3 ounce package berry blue Jell-O

1-3 ounce package red raspberry Jell-O
1 cup fresh blueberries
1 cup fresh raspberries
1 envelope unflavored gelatin
2 cups heavy whipping cream
6 tablespoons sugar
2 cups sour cream
In a saucepan boil 1 cup water; dissolve blue jell-o into boiling water; stir for 2 full minutes; stir
in ¾ to 1 cup cold water; add blueberries (reserve ¼ cup for top); pour into trifle bowl;
refrigerate until firm.
Put ½ cup cold water into sauce pan; sprinkle unflavored gelatin on top; let stand for 1 minute;
add 1 cup whipping cream and sugar; cook over low heat stirring constantly until sugar is
completely dissolved. Cool to room temperature; whisk in sour cream and vanilla; gently spoon in
over blue jell-o; refrigerate until firm.
In a saucepan boil 1 cup water; dissolve red jell-o into boiling water; stir for 2 full minutes; stir
in ¾ to 1 cup cold water (or 3 ice cubes and 3 ounces cold water); add raspberries (reserve ¼ cup
for top); gently spoon in over vanilla layer; chill until set; Garnish with whipped topping and
remaining berries.
Grape Salad
From the Kitchen of Heidi Butler
1 bunch grapes (about 2 - 3 pounds)

8 ounces sour cream
¾ cup sugar
1 teaspoon vanilla
brown sugar (sprinkling)
½ cup walnuts or pecans, chopped
Wash grapes; pat dry. Beat cream cheese, sour cream, sugar and vanilla; add grapes; sprinkle
brown sugar atop mixture; sprinkle with nuts; chill.
116
Strawberry Pretzel Salad
From the Kitchen of Julie Rupnow
9 x 13 pan: 8 x 8 pan:
2 cups crushed pretzels 1 cup
¾ cups melted butter ⅜ cup
1 cup + 3 teaspoons sugar, divided ½ cup + 1½ teaspoons
1-8 ounce package cream cheese ½ package
1-8 ounce container Cool Whip 4 ounces
2-3 ounce packages strawberry Jell-o 1 package
2 cups boiling water 1 cup
2-10 ounce packages frozen strawberries 1 package
Mix pretzels, butter and 3 tablespoons sugar together; spread in a pan; bake at 400° for 8
minutes; let stand; mix cream cheese, remaining sugar and Cool Whip together; spread over
pretzels; Dissolve jell-o in water and stir in strawberries, thawed and sweetened; let stand 5-10
minutes until partially set; gently spoon in over cream cheese mixture. Refrigerate several hours
or overnight.
Raspberry Pretzel Salad

1st layer:
3-3 ounce packages raspberry Jell-o
3 boxes thawed and drained frozen raspberries
3 cups hot water
Dissolve jell-o in hot water; add berries; pour into a 9 x 13; chill until set.
2nd layer:
1 cup sugar
Cream cheese and sugar; fold in Cool Whip; spread over raspberry jell-o.
3rd layer:
2 cups crushed pretzels
2 tablespoons sugar
Mix; bake at 350° for 10 minutes; sift out fine crumbs; spread over cream cheese
mixture just before serving.
117
Taffy Apple Pizza
From Pampered Chef
1-18 ounce package softened refrigerated sugar cookie dough

½ cup packed brown sugar
¼ cup creamy peanut butter
½ teaspoon vanilla
2 medium granny smith apples, peeled cored and sliced
(place in lemon water)
Cinnamon
¼ cup caramel ice cream topping
½ cup peanuts, chopped
Preheat oven to 350°. Shape dough into a ball; place in the center of a 15 inch pizza
stone; flatten slightly with palm of hand; roll out into a 14 inch circle; bake 16-18 minutes until
lightly browned; cool 10 minutes; loosen cookie from stone with serrated knife; cool completely.
Combine cheese, sugar, peanut butter and vanilla in a bowl; mix well; spread on top of
cookie; arrange apples over cream cheese mixture; sprinkle with cinnamon; heat caramel topping;
drizzle over apples; sprinkle peanuts on top. Refrigerate.
Taffy Apple Salad

From the Kitchen of Jackie Craft
5-6 medium cored and sliced granny smith apples (place in lemon water)
½ cup sugar
1-8 ounce can drained crushed pineapple (reserve juice)
1 tablespoon flour
1 beaten egg
2 tablespoons cider vinegar
1 cup dry-roasted peanuts
Put apples and pineapple in a bowl; in medium saucepan combine flour, sugar, egg, reserved juice
and vinegar; cook until thickened; cool and pour over fruit; fold in Cool Whip and sprinkle with
peanuts. Refrigerate.
118
Scotch Peach Dessert
Crust/Topping:
2 cups flour
1 cup brown sugar
½ cup oatmeal
½ teaspoon salt
¾ cup melted butter
Filling:
1 large drained can sliced peaches
½ to 1 cup sugar
1 cup peach syrup
1 teaspoon grated orange peel
¼ cup orange juice
½ teaspoon almond extract
1 teaspoon vanilla
Mix topping ingredients; reserve one cup of topping; press remaining into a 6x10 baking pan;
cover with peaches; combine sugar and cornstarch; add peach syrup gradually, stirring until
smooth. Add orange peel, juice and flavorings; cook; stirring constantly until thickened. Pour
over peaches. Top with reserved topping. Bake at 350° for 50 minutes.
Schaum Tortes
6 egg whites
½ teaspoon cream of tartar
2 cups sugar
Vanilla ice cream
Strawberries
Beat egg whites and cream of tartar until soft peaks forms; gradually add sugar; continue
beating until stiff and shiny; Line cookie sheet with brown paper bag. Drop by large tablespoons
on paper. Bake at 275° about 60 minutes or until light brown. Take out they start to weep.
Serve with ice cream and strawberries.
119
Irish Crème Chocolate Trifle
1 packages devil’s food cake mix

1 cup refrigerated Irish crème non-dairy creamer or ¾ cup Kahlúa
3½ cups cold milk
2-3.9 ounce packages instant chocolate pudding mix
3 cups Cool Whip
12 spearmint candies, crushed (optional)
Bake cake according to package directions; cool one hour; with a meat fork poke holes in cake
about two inches apart. Slowly pour creamer over cake; refrigerate one hour. In a large bowl
whisk the milk and pudding mix for two minutes or until soft-set. Cut cake into 1½ inch cubes;
Place one third in a 3 quart trifle bowl; top with one third of the pudding; whipped topping and
candies. Repeat layers twice; store in refrigerator; makes 14-16 servings.
Easy Peanut Butter and Chocolate Éclair Dessert

From the Kitchen of Jackie Craft
1¾ cup cold milk

1 package vanilla instant Jell-O (4 serving size)
¼ cup creamy peanut butter
1-8 ounce container whipped topping
24 graham crackers
6 squares semi-sweet baking chocolate
Pour milk into large bowl; add pudding; beat 2 minutes or until well blended; add peanut butter;
mix well; gently stir in whipped topping. Layer one third crackers and one half pudding mixture
in a 9 x 13; repeat layers; top with crackers. Microwave chocolate and butter on high 2 minutes;
stir after first minute; stir until chocolate is completely melted and mixture is well blended.
Spread immediately over grahams; refrigerate at least 8 hours. 24 servings
120
Triple Treat Torte
From Taste of Home
½ cup cold butter or margarine

1 cup flour
1 cup finely chopped peanuts
Filling:
½ cup creamy peanut butter
1-8 ounce container thawed Cool Whip, divided
Topping:
1-3.9 ounce package instant chocolate pudding
1-3.4 ounce package instant vanilla pudding
2¾ cup cold milk
Grated semi-sweet chocolate
Cut butter into flour until crumbly; stir in peanuts; press into a greased 9 x 13; bake at 350° for
16-20 minutes or until golden brown; cool completely; beat sugar, cream cheese and peanut
butter until smooth; fold in one cup Cool Whip; spread over crust; combine pudding and milk;
beat on low speed for 2 minutes; spread over filling; top with remaining Cool Whip; sprinkle with
chocolate; cover and refrigerate for 4 hours or overnight.
Ice Cream Sandwich Torte

From the Kitchen of Alice Smage
1-12 count box ice cream sandwiches

1 jar hot fudge ice cream topping
½-1 jar hot caramel ice cream topping
1 bag Heath milk chocolate toffee bits
Layer sandwiches in a 9 x 13; microwave fudge 30 seconds; stir; microwave 30 seconds more;
stir; spread on top of sandwiches; spread Cool Whip on top; microwave caramel 30 seconds; stir;
spread on top of Cool Whip; top with chips; freeze for two hours or overnight; take out 20
minutes prior to serving.
121
Graham Cracker Torte
From the Kitchen of Toni Ritchie
1 box graham crackers

2 packages instant vanilla pudding
1 can chocolate frosting
3 cups milk
Mix milk and pudding until it thickens; fold in Cool Whip; layer crackers in a 9 x 13; spread half
the mixture on top; another layer of graham crackers; remaining mixture; another layer of
crackers; spread frosting on top; refrigerate overnight.
Chocolate Éclair Torte

Pastry shell:
1 cup water
1 stick margarine
1 cup flour
4 eggs, beaten
Boil water and margarine; remove from heat; add flour all at once; stir until a ball forms; add
eggs; stir well; spread into a greased 9 x 13; bake at 400° for 30 minutes
Filling:
1 large box instant pudding (any flavor)
3 cups milk

Chocolate syrup
Blend filling ingredients; pour over shell; top with Cool Whip and drizzle syrup on top;
refrigerate.
122
Éclair Ring
Shell:
1 cup water
½ cup butter
1 cup flour
4 eggs
Filling:
2-3 ounce packages instant French vanilla pudding
2½ cups milk
1-9 ounce container cool whip
Frosting:
¼ cup semi-sweet morsels
2 tablespoons milk
1 teaspoon vanilla
Shell: Heat butter in water until boiling; stir in flour all at once over very low heat; beat with
mixer until a ball is formed; beat in eggs one at a time; spoon onto a pizza pan in a circle; Bake
at 400° for 45-50 minutes; cool away from draft. Filling: Add milk to pudding; beat in cool whip
with mixer until thickened. Split shell when completely cooled; fill with filling. Frosting: Heat
chocolate with butter until melted; add milk, vanilla and powdered sugar. Spread on top of éclair
ring. Refrigerate.
123
Striped Delight Torte
35 Oreo cookies finely crushed (about 3 cups)

6 tablespoons melted butter or margarine
¼ cup sugar
2 tablespoons cold milk
1-12 ounce container thawed Cool Whip, divided
3¼ cups cold milk
2 packages (4 serving size) instant chocolate pudding
Mix cookies and butter; press into the bottom of a 9 x 13 pan; refrigerate 10 minutes; beat
cream cheese, sugar and 2 tablespoons milk in bowl with whisk until well blended; gently stir in
1¼ cups Cool Whip; spread over crust; pour remaining milk into large bowl; add pudding mixes;
whisk 2 minutes or until well blended; pour over cream cheese; let stand 5 minutes or until
thickened; drop remaining Cool Whip by spoonfuls over pudding; spread to cover; refrigerate at
least 4 hours. Cut into 24 squares. For a festive look sprinkle with crushed candy canes or
Heath chips.
Death by Chocolate
From the Kitchen of Jen Macco
1 package brownie mix

1-24 ounce thawed container Cool Whip
1 package instant chocolate pudding mix
Crushed Heath bars
Crushed Oreos
1 jar caramel Ice Cream topping
Bake brownies; cool; cut into 1 inch cubes; set aside; mix pudding; in large punch bowl; layer half
the brownies; drizzle half the caramel on top of the brownies; half the Cool Whip; half the
candy and cookies; repeat layers. Cover and refrigerate several hours before serving.
124
CAKES CAKES
Strawberry Short Cake
Cake:
2 cups and 2 tablespoons sifted flour
1 cup sugar
3½ teaspoons baking powder
1 teaspoon salt
½ cup margarine
1 cup milk
1 teaspoon vanilla
3 eggs
Sift dry ingredients together; add margarine, milk and vanilla; beat two minutes; add eggs and
beat two more minutes; place in a greased 9 x 13 glass pan; bake at 350° for 20-25 minutes.
Strawberry Sauce:
2 cups strawberries
¼ cup sugar
Whipped topping:
Heavy whipping cream
1/3 cup sugar
1 teaspoon vanilla
Whip cream until stiff; add sugar slowly; continue to beat.
125
CAKES CAKES
Chiffon Cake
(Sponge Cake)
2 cups all purpose flour or 2¼ cups cake flour

1½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup cold water
2 tablespoons grated orange peel
7 large egg yolks with all-purpose flour or 5 with cake flour
1 cup large egg whites (about 8)
½ teaspoon cream of tartar
Move oven rack to lowest position; preheat to 325°. Mix flour, sugar, baking powder and salt in a
large bowl; beat in water, oil, vanilla, lemon peel and egg yolks with electric mixer on low speed
until smooth. With clean beaters, beat egg whites and tartar in large bowl with electric mixer
on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites,
folding in with rubber spatula just until blended. Pour into an ungreased angel food cake pan.
Bake 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan
upside down onto heat proof funnel or bottle. Let hang about 2 hours or until cake is completely
cool. Loosen side of cake with knife or long metal spatula; remove from pan.
126
CAKES CAKES
Jewish Coffee Cake
Cake Batter:
1 cup sugar
½ cup margarine
3 eggs
2 cups flour
2 teaspoons vanilla
Cream sugar and margarine; add eggs, sour cream and vanilla; beat; sift dry ingredients
together 3 times and add to mixture.
Topping:
¾ cup brown sugar
2 tablespoons flour
½ teaspoon nutmeg
1 cup chopped nuts
1 teaspoon cinnamon
Mix topping ingredients together; fill ungreased angel food cake pan with half the batter; top
with half the topping; repeat; bake at 350° for 1 hour. When done sprinkle top with powdered
sugar.
127
CAKES CAKES
Zucchini Sheet Cake
1 1/3 cup sugar

1 teaspoon salt
2 beaten eggs
1 cup oil
2 cups flour
2 cups grated zucchini
Mix all together; put in a sheet pan; bake at 350° until toothpick comes out clean. Frost with
cream cheese frosting.
Cream Cheese Frosting

¾ package softened cream cheese

¾ stick butter
1 tablespoon cream or milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, butter, vanilla, and milk until soft; add sugar until correct consistency.
128
CAKES CAKES
Pumpkin Bars
2 cups sugar
4 eggs
1 cup oil
1-15 ounce can pumpkin
2 cups flour
½ teaspoon cloves
½ teaspoon salt
½ teaspoon ginger
½ teaspoon nutmeg
Mix first four ingredients in large bowl; sift dry ingredients and add to mixture; mix well; pour
into greased 12 x 18 x 1 pan. Bake 350° for 25-30 minutes. Allow to cool completely. Frost; cut
into 2 x 3 bars; freezes well. 35 servings. 1 serving = 6 points


¾ stick butter
1 teaspoon vanilla
129
CAKES CAKES
Carrot Cake
4 eggs
2 cups sugar
1 1/3 cup oil
2 cups flour
4 cups grated carrots
¾ cup nuts
Beat eggs; add sugar and oil and beat well; add soda, powder, cinnamon and flour and mix well;
add carrots and nuts and mix well; pour into a greased 9x13; bake 350° about 1 hour. Frost with
cream cheese frosting.


¾ stick butter
1 teaspoon vanilla
130
CAKES CAKES
Red Velvet Rhubarb Cake
1 package red velvet cake mix (or yellow cake)

4 cups chopped rhubarb
1-3 ounce package Jell-O (raspberry or strawberry)
¾ cup sugar
½ cup butter
1 cup water
Grease pan; line bottom of pan with rhubarb; sprinkle with sugar; sprinkle with jell-o; sprinkle
with cake mix; melt butter and pour over cake; pour water on top of cake; bake at 350° for 45
minutes. Serve with ice cream.
Rhubarb Crunch
Crust:
1 cup sifted flour
¾ cup uncooked oatmeal
½ cup plus 2 tablespoons butter
½ cup brown sugar
1 teaspoon cinnamon½ cup bran
Filling:
6 cups chopped rhubarb
½ cup sugar
1 cup water
1-3 ounce package strawberry Jell-O
Topping:
½ cup butter
½ sup sugar
1 cup flour
Mix crust ingredients until crumbly; press into a greased 9 x 13 pan; bake at 350° for 10
minutes; cover with rhubarb; combine remaining filling ingredients; cook until thick and clear;
pour over rhubarb; combine topping ingredients and put on top; bake at 350° for 1 hour. Cut into
squares and serve warm with ice cream or Cool Whip.
131
CAKES CAKES
Rosy Apple Cake
Crust:
2 cups flour
½ teaspoon baking powder
1 cup margarine
Filling:
8-10 apples
1 large package strawberry Jell-O
Streusel Topping:
¼ cup margarine
1 cup sugar
1 cup flour
Mix flour, baking powder and margarine; press into a greased 9 x 13; peel, core and slice apples;
place over crust; sprinkle jell-o over apples; mix topping; put on top; bake at 375° for 45
minutes.
Roman Apple Cake
1 cup margarine
1 cup brown sugar
1 cup sugar
3 eggs
1 cup sour milk
1 teaspoon salt
1 teaspoon cinnamon
2 cups diced and peeled apples
Topping:
½ cup sugar
½ cup nuts
1 teaspoon cinnamon
Cream first three ingredients; add next seven; fold in apples; mix topping ingredients and cover
batter; bake at 350° for 45-50 minutes.
132
CAKES CAKES
Butter Horns
Dough:
4 cups flour
1 package yeast
½ teaspoon salt
1 teaspoon vanilla
3 egg yolks
1½ cups butter
½ cup sour cream
Powdered sugar
Filling:
3 egg whites
1 cup sugar
¼ cup finely chopped nuts
1 teaspoon vanilla
Powdered sugar frosting:

2 tablespoons margarine
¼ cup milk
¼ teaspoon vanilla
Mix flour, yeast, salt, vanilla and egg yolks; cut in butter using fork or pastry blender until
mixture is crumbly (consistency of pie crust); add sour cream; mix well; sprinkle breadboard
with powdered sugar; divide dough into 6 portions.
Prepare filling: beat egg whites until stiff; add sugar gradually; fold in nuts and vanilla; roll one
portion at a time into the shape of a piecrust; cut into 8 wedges (do not separate wedges);
spread 1 heaping tablespoon filling on each wedge; roll wedge toward center; place on a greased
baking sheet; repeat with remaining wedges; bake at 375° about 15 minutes; cool; combine
frosting ingredients; mix well; frost butter horns.
133
CAKES CAKES
Zucchini Cake
½ cup margarine
½ cup oil
1½ cup sugar
2 eggs
1 teaspoon vanilla
½ cup milk
½ teaspoon lemon juice
2½ cups flour
4 heaping tablespoons cocoa
½ teaspoon baking powder
2 cups finely chopped zucchini
¼ cup chocolate chips
Mix milk and lemon juice to sour; set aside; mix flour, cocoa, baking powder, and soda; set aside;
combine margarine, oil, sugar, eggs, vanilla, and sour milk; mix well; gradually add dry
ingredients; stirring often; mix in zucchini; pour into a greased 9 x 13; sprinkle chips on top;
bake at 325° for 45 minutes.
Beet Cake
3 eggs
1 cup oil
1½ cup cooked and osterized red beets
2 ounces melted unsweetened chocolate
1¾ cups flour
1½ teaspoon baking soda
1½ cup sugar
¼ teaspoon salt
Beat sugar and eggs until light; add oil, beets and chocolate; mix well; add sifted dry
ingredients; pour into a greased and floured 9 x 13 pan; bake at 350° for 35 minutes.
134
CAKES CAKES
Chocolate Pudding Fudge Cake
1-18¼ ounce package devil's food cake mix

1-3.9 ounce package instant chocolate pudding mix
1 cup sour cream
1 cup milk
½ cup water
4 eggs
2 cups semisweet chocolate chips
1 cup semisweet chocolate chips
Preheat oven to 350°. Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix,
pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, and then mix in 2 cups
chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50
minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10
minutes in the pan, then turn out onto a wire rack and cool completely. To make the glaze: Melt
the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and
drizzle over cake.
Killer Brownies
3 packages German chocolate cake mix

2 cups chopped nuts
1¼ pound butter or margarine
1-13 oz can evaporated milk
2-14 ounce bags Kraft caramels
1-12ounce bag of chocolate chips
Melt caramels in 1/3 cup evaporated milk; microwave-stirring often
In a bowl mix cake mixes and nuts; in a saucepan melt butter and remaining milk; stir into the
cake mixes
Pour half the batter into two greased 9 x 13’s; bake at 350° for 6 minutes; cool 5 minutes;
sprinkle the chocolate chips between both pans; repeat with caramel mixture; spoon the rest of
the cake mix over the caramel; bake 18-20 minutes longer; cool completely.
135
CAKES CAKES
Absolutely the Best Nutella Brownies
2 sticks butter
1 cup cocoa powder
1½ cup sugar
1 cup Nutella
4 eggs
1 cup flour
1 teaspoon salt
2 cups chocolate chips
Frosting:
½ cup caramel topping
½ cup Nutella
1 cup chopped hazelnuts
Microwave butter and cocoa powder for one minute; whisk until smooth; add sugar and ½ cup
Nutella; whisk in eggs, flour and salt; fold in chocolate chips; pour into a 9 x 13 pan. Bake at
350° for 30-35 minutes. Mix ½ cup Nutella and caramel topping and spread over brownies;
topped with chopped nuts.
Ho-Ho Cake
From the Kitchen of Toni Ritchie
1 chocolate cake mix and ingredients required to prepare it

2 sticks margarine (do not use butter)
1 1/3 cups Crisco
1½ cups white sugar
4 teaspoons vanilla
1¼ cups evaporated milk
1 can chocolate frosting
Prepare cake mix according to package directions and pour into a jelly roll pan or two 9 inch
round cake pans sprayed lightly with non-stick spray. Bake until done, and then allow to cool
completely. Mix margarine, Crisco, sugar, vanilla and evaporated milk on high speed until smooth
and fluffy. Spread over cooled cake. Put frosting in the microwave for 30 seconds to soften
(make sure to remove foil seal first if applicable). Carefully drizzle over cake and smooth out.
Chill until ready to serve.
136
CAKES CAKES
Cheese Torte
1 cup graham cracker crumbs (6 crackers)

2½ tablespoons butter
2 eggs
½ cup plus 1 tablespoon sugar
1 teaspoon lemon peel
1 can pie filling
Combine 1 cup crumbs with butter; pat into an 8 inch square pan or spring form mold; soften
cream cheese and combine with sugar, eggs, and lemon peel; beat until smooth. Pour into crust;
bake at 350° for 25-30 minutes. Top with pie filling. 9 servings.
1 serving = 9.5 points
Ultimate Turtle Cheesecake

2 cups Oreo cookie crumbs
6 tablespoons melted butter or margarine
1-14 ounce bag Kraft caramels
½ cup milk
½ cup pecan pieces
3-8 ounce packages softened cream cheese
¾ cup sugar
3 eggs
2 squares semi-sweet baking chocolate
Mix crumbs and butter; press into 9 inch spring form pan and up sides 2 inches; melt 25
caramels and ¼ cup milk on high for 3 minutes or until caramels are completely melted; stirring
every minute; pour over crust; refrigerate for 10 minutes; beat cream cheese, sugar and vanilla
with electric mixer on medium speed until well blended; add eggs one at a time; mixing on low
speed after each addition until just blended; pour over caramel; bake at 325° for 65-70 minutes
for a silver pan (300° for dark non-stick pan) or until center is almost set; run knife around
edge to loosen from pan; cool 4 hours or overnight; remove side of pan; melt 25 caramel and
milk; pour over top; sprinkle pecans over caramel; melt chocolate as directed on package and
drizzle over nuts. 16 servings.
137
CAKES CAKES
Heavenly Chocolate Cheesecake
Crust:
2 cups finely crushed vanilla wafers
1 cup ground toasted almonds
½ cup sugar
Filling:
1-11½ ounce package (2 cups) milk chocolate chips
½ cup milk
1 envelope unflavored gelatin
½ cup sour cream
½ teaspoon almond extract
½ cup whipped heavy cream
Combine crust ingredients; mix well; press into a 9 inch spring form pan; covering bottom and 2
inches up sides; melt chocolate chips; stir until smooth; pour milk into small saucepan; sprinkle
gelatin on top; set aside for one minute; cook over low heat until gelatin mixture is dissolved;
beat cream cheese, sour cream and melted chocolate chips until fluffy; beat in gelatin mixture
and almond extract; fold in whipped cream; pour over crust; chill until firm about 3 hours; run
knife around edge to loosen from pan.
138
CAKES CAKES
Chocolate Chip Cheesecake
Crust:
1½ cups Oreo cookie crumbs, about 18 cookies
Filling:
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips
1 teaspoon flour
Mix crust ingredients; press into a 9 inch spring form pan; beat cream cheese until fluffy; add
milk and beat until smooth; add eggs and vanilla and mix well; combine flour and ½ cup chips and
add into cheese mixture; pour over crust; sprinkle remaining chips over top; bake at 300° for 1
hour, or until cake springs back when lightly touched; cool to room temperature and then chill.
139
CAKES CAKES
Lemon Snowflake Cake
Lemon Filling: Cake Layers:

1 cup sugar 3½ cups unsifted cake flour
¼ cup cornstarch 4 teaspoons baking powder
¼ teaspoon salt ½ teaspoon salt
1 cup water 2 cups sugar
4 lightly beaten large egg yolks 1 cup softened butter
2 tablespoons butter 1 tablespoon lemon juice
½ cup lemon juice 1 teaspoon finely grated lemon rind
1 tablespoon finely grated lemon rind 1 teaspoon vanilla extract
1 cup milk
White Chocolate Snowflakes and Frosting: 7 large egg whites
4-3 ounce bars coarsely chopped white chocolate
Silver dragées (optional)
12 ounces softened cream cheese
½ cup softened butter
1 tablespoon lemon juice
1. Several hours or day before serving prepare lemon filling: in a 2 quart saucepan combine
sugar, cornstarch and salt until well mixed; gradually add water; stirring until smooth;
heat mixture to boiling over medium heat; stirring constantly with wire whisk; boil one
minute or until mixture thickens. In a small bowl quickly stir some of hot mixture into
beaten egg yolks; then pour back into sauce pan; stir until well blended; reduce heat to
low; add butter and cook mixture 5 minutes; stirring occasionally; remove from heat; add
lemon rind and juice; cool to room temperature; cover with plastic wrap and refrigerate
until completely cold-at least 2 hours.
2. Prepare cake layers; heat oven to 375°. Grease 3-9 inch round baking pans. Line bottoms
with wax paper (dab butter on pan to make paper stick); grease and flour paper; in a
medium sized bowl combine flour, baking powder and salt.
3. In a large bowl, with electric mixer at medium speed, beat 1¾ cups sugar and the butter
until very light and fluffy; beat in lemon juice, lemon rind and vanilla. Add flour mixture
alternately with milk to butter mixture, beginning and ending with flour mixture; beating
until smooth batter forms.
4. In another bowl, with clean beaters and mixer at high speed; beat egg whites and
remaining ¼ cup sugar until stiff peaks form. With rubber spatula, gently fold egg whites
into batter; divide evenly among prepared pans.
140
CAKES CAKES
Lemon Snowflake Cake
(Continued)
5. Bake 25 minutes (wrap pans with cold wet towel while baking) or until cake tester
inserted in center comes out clean; cool cake layers in pans on wire racks 10 minutes;
invert layers onto wire racks; remove wax paper and cool layers completely.
6. Meanwhile prepare white chocolate snowflakes: melt 1½ bars chocolate in microwave;
stirring often; cover a baking sheet with aluminum foil; Spoon melted white chocolate into
pastry bag fitted with writing tip; onto foil lined baking sheets pipe 28-2 inch snowflakes;
decorate with silver dragées; place sheet of snowflakes in freezer until cake is
completely frosted.
7. Prepare frosting: melt remaining white chocolate; set aside to cool to room temperature.
In large bowl, with electric mixer at medium speed beat cream cheese until smooth;
gradually beat in white chocolate, butter and lemon juice until frosting is smooth.
8. To assemble cake with sharp knife trim tops of layers to make level. Place one layer on
serving plate; spread with half of lemon filling; repeat with second layer and filling; top
with last layer. Frost cake smoothly; remove snowflakes from freezer; gently peel from
foil; press a few into the side of the cake; pile remaining on top of cake; serve
immediately or store in refrigerator. Makes 12 servings.
Per Serving: 42 grams fat, 89 grams carbohydrates, 1 gram fiber, 592 milligrams sodium,
172 milligrams cholesterol, 755 calories
141
INDEX
Chicken Cordon Bleu Casserole .............................................. 60

A Chicken Fajitas ......................................................................... 76
Chicken Fettuccine Alfredo ................................................... 65
American Chop Suey ................................................................ 46 Chicken Lasagna ....................................................................... 62
Apple Pie Shots .......................................................................... 6 Chicken Marsala ....................................................................... 73
Apple Slices ............................................................................. 112 Chicken Parmigiana................................................................... 69
Artichoke Dip ........................................................................... 14 Chicken Piccata......................................................................... 72
Asparagus Chicken Chowder ................................................... 33 Chicken Puffs ........................................................................... 66
Chicken Stir-Fry ...................................................................... 78
B Chicken Stuffed Bell Peppers ................................................ 73
Chicken Tortilla Soup ........................................................ 30, 31
Baby Wipes ................................................................................. 6 Chicken with Mango Salsa ....................................................... 75
Bacon Wrapped Water Chestnuts .......................................... 11 Chiffon Cake ........................................................................... 126
Bagels ........................................................................................ 24 Chili ............................................................................................ 57
Baked Chicken .......................................................................... 59 Chili Con Queso ........................................................................ 19
Balsamic Chicken Pasta Salad ................................................. 79 Chili's Chicken Enchilada Soup ............................................... 32
Banana Cream Pie .................................................................... 111 Chinese Coleslaw ...................................................................... 42
Barbecue Jack Chicken ........................................................... 65 Chocolate Chip Cheesecake .................................................. 139
Barbeque ................................................................................... 52 Chocolate Eau Claire Torte................................................... 122
Beef Marsala ............................................................................ 84 Chocolate Pudding Fudge Cake ............................................. 135
Beef Nacho Casserole ............................................................. 51 Cinnamon Rolls .......................................................................... 23
Beef Stew ................................................................................. 86 Coleslaw ..................................................................................... 41
Beef Stew, Mom's ................................................................... 86 Corn Bake .................................................................................. 38
Beef Stroganoff ...................................................................... 85 Cream Cheese Frosting ........................................ 128, 129, 130
Beer Dip .................................................................................... 15 Creamed Peas ........................................................................... 42
Beet Cake ................................................................................ 134 Cucumber and Dill Dip ............................................................. 14
BLT Bites ................................................................................... 11 Cucumber Salad ........................................................................ 41
Bran Muffins, Always Ready................................................... 28 Cucumber Sandwiches .............................................................. 11
Brandy Slush............................................................................... 7 Curly Cheese Potatoes............................................................. 35
Broccoli Dip............................................................................... 16
Brunch Casserole...................................................................... 10
Bundle of Veggies .................................................................... 43
D
Butter Horns .......................................................................... 133 Date Pinwheels ....................................................................... 102
Butter Pecan Cookies............................................................... 99 Death by Chocolate ............................................................... 124
Buttermilk Pancakes .................................................................. 8 Decorating Frosting................................................................. 96
Dill Chicken Casserole ............................................................. 60
C Dill Dip ....................................................................................... 15
Dill Vegetable Dip .................................................................... 15
Cabbage and Egg Noodles ....................................................... 41 Dirt Pudding............................................................................. 115
Cajun Chicken Pasta ................................................................. 64 Dumplings, Lisa's ...................................................................... 37
Caramel Oatmeal Chewies ..................................................... 105 Dumplings, Mom's .................................................................... 37
Carrot Cake............................................................................. 130
Cashew Chicken Casserole ...................................................... 63
Cheesecake ............................................................................. 137
E
Cheesy Potato Casserole ......................................................... 36 Easy Peanut Butter and Chocolate Éclair Dessert ............ 120
Chex Mix, Original ................................................................... 12 Éclair Ring ............................................................................... 123
Chi-Chi’s Salsa .......................................................................... 19 Egg Casserole ............................................................................. 9
Chicken Ala King ....................................................................... 61 Egg Noodle and Ham Casserole .............................................. 91
Chicken and Dumpling Stew .................................................... 68
Chicken and Dumplings ............................................................ 67
F
Chicken Cacciatore .................................................................. 70
Chicken Cacciatore, Microwave .............................................. 71 French Apple Pie ..................................................................... 113
Chicken Cordon Bleu ................................................................ 60 French Dressing ....................................................................... 20
142
Fried Vegetables...................................................................... 43 Meatloaf .................................................................................... 53
Fudge ....................................................................................... 103 Mexican Fiesta Pasta Salad .................................................... 40
Mexican Rice............................................................................. 40
G Molasses Cookies...................................................................... 98
Mudslide ...................................................................................... 7
Garlic Mashed Potatoes .......................................................... 34 Mudslide, Frozen........................................................................ 7
German Rye Bread ................................................................... 22 My Mom's Meat Loaf Wellington........................................... 54
Graham Cracker Torte .......................................................... 122
Granola ...................................................................................... 13
N
Grape Salad ............................................................................. 116
Green Bean Casserole .............................................................. 43 Nacho Potato Soup .................................................................. 29
Grilled Onion Soup ................................................................... 30 Nazetti ...................................................................................... 51
Grilled Pizza .............................................................................. 43 No Bake Cereal Bars .............................................................. 107
Grown-up Mac-n-Cheese ......................................................... 38 Nutella Brownies .................................................................... 136
H O
Hamburger Casserole .............................................................. 45 O’Henry Bars .......................................................................... 108
Hamburgers .............................................................................. 45 Oatmeal Date Squares .......................................................... 106
Hash Brown Casserole ............................................................. 36 Oatmeal Scotchies................................................................... 99
Heavenly Chocolate Cheesecake .......................................... 138 Onion Roasted Potatoes .......................................................... 34
Herbed Rice Pilaf ..................................................................... 39 Oreo Bon-Bons........................................................................ 103
Ho-Ho Cake ............................................................................. 136 Oven Roasted Potatoes ........................................................... 35
Hot Chicken Salad.................................................................... 61 Oven-Fried Parmesan Coated Chicken .................................. 59
Hot Dish .................................................................................... 48 Oven-Roasted Carrots............................................................. 42
I P
Ice Cream Sandwich Torte.................................................... 121 Pasta Carbonara with Chicken ................................................ 66
Irish Crème Chocolate Trifle ............................................... 120 Peanut Butter Bars ................................................................ 106
Peanut Butter Blossoms ........................................................ 100
J Peanut Butter Caramel Bars ................................................. 107
Peanut Butter Cup Cookies.................................................... 100
Jaeger Schnitzel with Spaetzle ............................................ 92 Peanut Butter Pie .................................................................... 114
Jewish Coffee Cake ............................................................... 127 Pepper Jack Meatloaf ............................................................. 53
Pepper Shrimp Scampi ............................................................ 93
K Pepper Steak, Ann's ................................................................ 83
Pepper Steak, Michelle's ........................................................ 84
Karo Barbeque Sauce......................................................... 21, 88 Peppered Bacon and Tomato Linguine.................................... 90
Killer Brownies........................................................................ 135 Perfect Sesame Chicken ......................................................... 80
Kluski Casserole........................................................................ 47 Pico de Gallo.............................................................................. 18
Ko (Scrambled Pancakes) .......................................................... 8 Pineapple Zucchini Bread ........................................................ 26
Pizza........................................................................................... 55
L Pork with Three Peppers......................................................... 89
Portabella Mushroom Soup ..................................................... 31
Lasagna ...................................................................................... 57
Potato Chips, Homemade ......................................................... 12
Lemon Snowflake Cake .......................................................... 140
Potato Salad ............................................................................. 37
Lettuce Wraps ......................................................................... 81
Pretzel Crusted Chicken ......................................................... 59
Pumpkin Bars ........................................................................... 129
M Pumpkin Pie............................................................................... 110
Pumpkin Pie Crunch ................................................................. 110
M&M Bars ............................................................................... 108
Pumpkin Seeds .......................................................................... 12
Macaroni and Cheese ............................................................... 38
Make-Ahead Spinach Manicotti ............................................. 56
Margarita Grilled Shrimp........................................................ 93 Q
Meatball Hash Brown Bake ..................................................... 46
Quick Beef Stroganoff ........................................................... 85
143
Sunday Pork Roast ................................................................... 89
R
Swedish Meatballs ................................................................... 44
Raspberry Pretzel Salad ........................................................ 117 Swedish Pancake ........................................................................ 9
Red Potato Skewers ................................................................ 35 Sweet ’n’ Spicy Chicken ........................................................... 74
Red Velvet Rhubarb Cake....................................................... 131 Sweet Corn Cake ...................................................................... 28
Red, White and Blue Jell-O Salad ........................................ 116 Sweet Corn Salsa ..................................................................... 17
Refrigerator Cucumbers ......................................................... 41 Swill ........................................................................................... 45
Rhubarb Bread ......................................................................... 26
Rhubarb Crunch ....................................................................... 131
T
Rhubarb Custard Bars ........................................................... 109
Rice Pudding............................................................................. 115 Taco Casserole ......................................................................... 50
Ring Bologna and Potatoes ...................................................... 91 Taco Chili................................................................................... 58
Roll-Ups ..................................................................................... 13 Taco Salad Dip.......................................................................... 16
Roman Apple Cake .................................................................. 132 Taco Seasoning......................................................................... 21
Rosy Apple Cake ..................................................................... 132 Taffy Apple Pizza ................................................................... 118
Russian Dressing ...................................................................... 20 Taffy Apple Salad................................................................... 118
Tater Tot Casserole ................................................................ 47
Teriyaki Chicken....................................................................... 76
S
Teriyaki Shish Kabobs............................................................. 87
Salisbury Steaks ...................................................................... 44 Thai Chicken with Noodles ..................................................... 77
Salmon Patties .......................................................................... 94 Ting-a-lings ............................................................................... 96
Salsa .................................................................................... 18, 19 Toffee Squares ...................................................................... 109
Sauerkraut-Pork Casserole..................................................... 90 Triple Treat Torte.................................................................. 121
Scalloped Potatoes .................................................................. 34 Turkey Cookies ....................................................................... 104
Schaum Tortes ........................................................................ 119 Turkey Stuffing, Carol's......................................................... 82
Scotch Peach Dessert ............................................................ 119 Turkey Stuffing, Mom's ......................................................... 82
Scrambled Pancakes .................................................................. 8 Turtle Pretzels ........................................................................ 101
Shrimp Dip ................................................................................ 17
Sirloin Tips with Mushrooms .................................................. 87
U
Skillet Bow-Tie Lasagna .......................................................... 56
Sloppy Joe ................................................................................ 52 Ultimate Turtle Cheesecake................................................. 137
Slow Cooker Chicken Taco Soup ............................................ 29
Snicker Doodles ....................................................................... 97 V
Snowflakes................................................................................ 98
Soft Pretzels............................................................................ 27 Vanishing Oatmeal Raisin Bars ............................................. 105
Soft Sugar Cookies.................................................................. 96
Southwestern Chicken and Pasta Salad ................................ 74 W
Spaghetti Sauce....................................................................... 57
Spare Ribs................................................................................. 88 Walnut Walk Aways ................................................................ 101
Spicy Island Shrimp ................................................................ 94 White or Wheat Bread ........................................................... 23
Spicy Shepherd’s Pie ............................................................... 50 Window Cleaner.......................................................................... 6
Spinach Dip ............................................................................... 14 Witches Hats ......................................................................... 102
Sponge Cake............................................................................ 126
Strawberry Pretzel Salad ..................................................... 117 Z
Strawberry Short Cake ........................................................ 125
Zucchini Bread ......................................................................... 25
Striped Delight Torte ........................................................... 124
Zucchini Bread with Chocolate Chips .................................... 25
Stuffed Pepper Casserole ...................................................... 49
Zucchini Cake.......................................................................... 134
Stuffed Peppers ...................................................................... 49
Zucchini Sheet Cake .............................................................. 128
Sue’s Sugar Cookies ................................................................. 97
144
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Table of Contents

MISCELLANEOUS Karo Barbeque Sauce .......................................................... 21

PUDDINGS, JELL-OS AND TORTES

When you need… Use…

Bread Crumbs; dried Egg 1 cup ...................................... 16

Crowd Quantities per Person

Beverages 1 ounce ketchup, mustard or relish

Double roll paper towel Single roll

½ cup rubbing alcohol

Mix all together.

1 quart Everclear grain alcohol

4-5 tea bags

Blend alcohol with ice cream. Serve in frosted glass.

Powder with sweet; soda with sour.

Fry out in oil and chop until batter is crumbly.

8 x 8 pan(9 servings): 9 x 13 pan(18 servings):

18 slices of dried bread cut up in squares

16-20 cherry tomatoes

Bacon Wrapped Water Chestnuts

½ pound bacon cut in half

1-8 ounce package softened cream cheese

Mix together and let stand in refrigerator overnight

1 loaf cocktail rye

Homemade Potato Chips

42 ounce box of quick or old fashioned oats

1-16 ounce jar mayonnaise (do not use Miracle Whip)

1-16 ounce package cream cheese

Cucumber and Dill Dip

16 ounces sour cream

Mix all ingredients. Let stand in refrigerator overnight so flavors blend.

1 cup sour cream

Mix all ingredients. Let stand in refrigerator overnight so flavors blend.

1-8 ounce package cream cheese

16 ounces cream cheese

Mix all ingredients. Let stand in refrigerator overnight so flavors blend.

1 cup plain nonfat yogurt

Taco Salad Dip

1-8 ounce package softened cream cheese

1 can tomato soup

Sweet Corn Salsa

1 cup of your favorite salsa (Mrs. Renfro’s Raspberry Chipotle Salsa)

Mix all ingredients and chill overnight.

1 peeled and quartered onion

3-12 ounce cans tomato paste

Mix all ingredients well; refrigerate 4 hours or overnight.

Chili Con Queso

1 pound Velveeta cheese

Mix all ingredients and chill overnight.

¼ cup sugar (or honey)

1 tablespoon corn syrup

1 tablespoon minced onion

3 teaspoons minced onion

Mix in a quart jar and let stand.

Melt 1/3 cup lard in 6 cups hot water. Add:

Powdered Sugar Frosting:

1 cup milk 2 cups

Zucchini Bread with Chocolate Chips

1 package active dry yeast

Preheat oven to 425°. Grease 2 large

Turn dough onto a well floured board;

½ cup softened butter or margarine 1 stick

Always Ready Bran Muffins

3 cups unprocessed wheat bran