Mrs. Whips Salad From Christa Chaye Miller, York, Pennsylvania Ingredients: Salad: 1 lb.

lettuce or baby spinach leaves c. shredded mozzarella cheese 6 strips bacon, cooked and crumbled dried cranberries spiced almonds Dressing: 2/3 c. sour cream 1/3 c. sugar 1/3 c. Miracle Whip 2 Tbsp. vinegar Directions: Spread lettuce in the bottom of a shallow dish. Combine sour cream and sugar; drizzle over salad. In a separate bowl, combine mayo and vinegar. Pour the second mixture on top of the sour cream mixture. Top with mozzarella, bacon bits, cranberries, and almonds.

Mexican Croissants From Judy David, Atlanta, Georgia Ingredients: 1 lb. ground beef (or venison) taco seasoning 1-2 c. shredded cheddar cheese 3 cans crescent rolls Directions: Place crescent roll triangles around edge of baking stone with to of it hanging off the edge, and about 1/3 of the width of each overlapping the previous one. Keep going until you complete the circle. Spoon browned and seasons ground meat on the part of the dough that is on the stone and top with shredded cheddar. Wrap parts of dough hanging off the stone around the meat and cheese to cover it. Use remaining crescent roll triangles to cover any areas where you can see the meat and/or cheese through holes in the dough. Bake for 11-13 min. at 350 (according to crescent roll directions) and watch until the dough is turning golden brown around the edges.

6-Minute Chicken From TOHs 2006 Quick Cooking Annual Recipes Ingredients: 4 boneless, skinless chicken breasts c. Italian bread crumbs c. grated or shredded Parmesan cheese tsp. garlic powder tsp. paprika 2 Tbsp. butter or margarine (melted) Directions: Mix bread crumbs, cheese, garlic powder, and paprika together, and coat chicken breasts with the mixture. Place chicken on microwave-safe plate. Pour butter over chicken and cover loosely with parchment paper. Cook in the microwave on high for 6 minutes, turning once, until juices run clear and chicken is cooked through.

Monster Cookies From Bonnie Wojtas, Stoughton, Wisconsin Ingredients:

Full recipe=10-20 dozen 12 eggs 2 lbs. brown sugar 4 c. granulated sugar 1 Tbsp., vanilla 1 lb. butter 1 Tbsp. corn syrup 3 lbs. peanut butter 8 tsp. baking soda 18 c. raw oatmeal--42 oz. box + 4 c. 1 lb. M&Ms 1 lb. semisweet chocolate chips (1/4=5 dozen) (3) (1/2 lb.; 1 1/8 c.) (1 c.) (1/4 Tbsp.) (1/4 lb.) (1/4 Tbsp.) (3/4 lb.; 1 c.) (2 tsp.) (4 c.) (1/2 c.; lb.) (1/2 c.; lb.)

Directions: Mix ingredients in order in a large bowl. Drop onto a cookie sheet with a spoon, and flatten them a little. Bake for 12 min. at 350 or until theyre starting to brown around the edges. (By the way, this batter freezes wonderfully!)

Caramel Apple Salad From TOHs 2006 Quick Cooking Annual Recipes Ingredients: 1 c. cold milk 1 pkg. (1 oz.) sugar-free instant butterscotch pudding mix 2 c. whipped topping (divided) 3 c. chopped unpeeled apples c. chopped salted peanuts Directions: In a bowl, whisk the milk and pudding mix for 1 min. (mixture will be thick). Whisk in 1 c. whipped topping. Fold in the remaining topping. Fold in apples. Refrigerate until serving, and sprinkle with peanuts.

Corny Chicken Bake From TOHs 2006 Quick Cooking Annual Recipes Ingredients: 3 c. corn bread stuffing mix 1 can (14 oz.) cream-style corn 1/3 c. finely chopped onion 1 celery rib (diced), 4 boneless skinless chicken breast halves c. packed brown sugar c. butter, melted 3 Tbsp. spicy brown or horseradish mustard Directions: In a large bowl, combine the stuffing mix, corn, onion, and celery. Spoon into a greased 13x9 baking dish. Top with chicken. Combine the brown sugar, butter and mustard and drizzle over mixture. Bake, uncovered, at 400 for 25-30 min. or until chicken juices run clear.

Chicken Salad From Cheryl Tremper Dunty, Troy, Michigan Ingredients: 2 c. cooked chicken breasts (about 2 breasts) - c. red grapes (cut in half) - c. dried cranberries - c. spiced almonds (I use ranch flavored ones) c. Miracle Whip 2 Tbsp. chopped red onion tsp. salt tsp. pepper Directions: Mix ingredients together and refrigerate. (I like to serve these with Crescent Rolls.)

Extra-moist Banana Bread From Christa Chaye Miller, York, Pennsylvania Ingredients: c. sugar 1 c. mashed bananas (4 large) c. oil 2 eggs 2 c. flour 1 tsp. baking soda 2 tsp. vanilla tsp. baking powder tsp. salt Directions: Combine wet ingredients, add in dry ingredients, pour into greased 9x4 or 9x6 pan, and bake at 350 for 60-70 min., or until toothpick comes out clean.

Carrot Cake From Joyce Bedora, Krakow, Wisconsin Ingredients: 4 eggs 2 c. sugar 1 c. oil or applesauce 2 c. flour 1 tsp. salt 2 tsp. cinnamon 2 tsp. baking soda 3 c. grated (NOT pureed!) carrot c. chopped walnuts Directions: Grease 9x13 pan and preheat oven to 325. Mix ingredients, adding them together in order as they are listed. Bake for 55 min. or until toothpick comes out clean.

Creamy Potato Soup From Kim Warden, Gillett, Wisconsin Ingredients: 6 slices bacon (cut into 1/2 inch pieces) 1 med. onion (finely chopped) 2-10 oz. cans chicken broth 2 c. water, 5 lg. potatoes (diced) t. salt t. white pepper t. dill weed c. flour 2 c. & 1-12 oz. can evaporated milk Directions: Fry bacon pieces until crisp and remove from pan and drain into large pot. Add onion and saut in bacon grease until glossy. Add broth, water, potatoes, salt, pepper, and dill weed, stirring to blend. Bring just to a boil and cover and reduce heat to simmer for 30 min., until potatoes are tender. Stir flour into & and add to soup with evaporated milk. Cover and continue heating at simmer for 30 min. until soup is hot, stirring occasionally. Add bacon pieces before serving. Reduce heat for serving.

Cheese Fish From Bonnie Wojtas, Stoughton, Wisconsin Ingredients: 6-8 fillets of fish (depending on size) 1 c. bread crumbs c. grated Parmesan cheese 1 egg c. milk c. butter or margarine Directions: Place fish in bread crumb and cheese mixture, then into milk and egg mixture and back into bread crumb and cheese mixture. Melt butter in 9x13 pan, and place fish in pan. Bake in 425 oven for 10 min., turn over and bake another 10 min.

Extra Meaty Cobb Salad From Christa Chaye Miller, York, Pennsylvania Ingredients: Marinade: 3 cloves garlic (minced) 4 Tbsp. grill seasoning blend 4 Tbsp. Worcestershire sauce 4 Tbsp. red wine vinegar 1/3 c. olive oil Meats: 1 lb. flank steak (venison steaks work great too!) 4 pieces thin cut chicken breasts Salad: 1 vine-ripe tomato (cut into wedges) 8 oz. baby spinach 6 strips bacon (cooked and crumbled) 1 lemon (or lemon juice) 1/3 lb. bleu cheese (or a different kind of cheese) Dressing: 3 T. ketchup 1-2 Tbsp. vinegar pinch of lemon juice 2 Tbsp. sugar 3 Tbsp. olive oil

Extra Meaty Cobb Salad

(Continued)

Directions: Heat a grill pan or outdoor grill to high heat. Grill flank steak 8 min. on each side. Grill the chicken 3-4 min. on each side. Remove both meats to rest on cutting board 5 min. Cut into thin strips, and transfer to platter. While the meat is still cooking, chop the tomato and toss with spinach and bacon bits. Squeeze lemon juice over the salad, and then drizzle some olive oil and salt and pepper. Top the meat with several mounds of the salad, add dressing to taste, and enjoy!

Baked French Toast From Allrecipes.com Ingredients: 1-pound loaf of Texas Toast (cut into 1 sticks) 6 eggs 2 c. & cream 2 tsp. vanilla extract tsp. ground cinnamon c. butter 1 1/3 c. brown sugar 3 Tbsp. light corn syrup Directions: Butter a 9x13 baking dish and arrange the slices of bread in the bottom. In a large bowl, beat together eggs, cream, vanilla, and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, set dish out and preheat oven to 350. Turn each piece over and bake in preheated oven, covered with foil, for 20 minutes. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Pour sauce over the top and bake uncovered for an additional 20 minutes. Garnish with blueberries or walnuts, as desired.

Puppy Chow From Anne Smith, Greenville, South Carolina Ingredients: 1 c. chocolate chips c. peanut butter 6 c. Corn Chex cereal 1 c. confectioners sugar Directions: Melt chocolate chips with peanut butter and mix with the Chex. Put in a paper bag and add sugar. Shake well.

White Christmas Mix From Tradition Ingredients: 10 oz. package mini twist pretzels 5 c. Cheerios 5 c. Corn Chex cereal 2 c. salted peanuts 14 oz. package M&Ms 22 oz. white chocolate 3 Tbsp. vegetable oil Directions: Line 3 baking sheets or cooling racks with parchment or waxed paper and set aside. In a large bowl, combine first 4 ingredients and set aside. In microwave-safe bowl, heat chips and oil on medium heat for 2 min., stirring once. Then microwave on high for 10-second increments and stir, until smooth. Pour over cereal mixture and mix well. Spread onto prepared paper and cool. Break apart and store in an airtight container.

Flavorful Chicken From Susan Kilgore, Oconto Falls, Wisconsin Ingredients: 4 boneless, skinless chicken breasts 4-8 slices bacon 1 4-oz. jar dried beef 1 c. sour cream 1 can condensed cream of chicken soup Directions: Place a piece or two of dried beef on the bottom of each chicken breast, and wrap with 1-2 bacon slices, depending on size of breast. Mix together sour cream and soup and spread over chicken in baking dish. Bake at 350 for about an hour.

Devilled Eggs From Lynn Wagner, Quarryville, Pennsylvania Ingredients: 5 hard-cooked eggs tsp. salt 1/8 tsp. pepper tsp. dry mustard 1 tsp. apple cider vinegar 2 Tbsp. melted butter (15) (1 tsp.) (1/4 tsp.) (3/4 tsp.) (3 tsp.) (6 Tbsp.)

Directions: To hard-cook eggs, place eggs in pan, add enough cold water to come above eggs, and bring rapidly just to boiling. Turn off heat and set pan off burner to prevent further boiling. Cover and let stand 15 min. Cool promptly and thoroughly in cold water to make shells easier to remove and to prevent dark surfaces on yolks. When egg has cooled, crack the shell in many pieces, then roll between hands to loosen shell. Start the peeling at the large end or the egg. Hold the egg under running water also helps to ease off the shell. Cut shelled, cooled hard-cooked eggs in halves lengthwise. Remove yolks and mash; add remaining ingredients and whip until smooth and fluffy. Heap into whites and sprinkle with paprika or chopped parsley.

Chocolate Cake From Lynn Wagner, Quarryville, Pennsylvania Ingredients: 1 tsp. vanilla 2 c. sugar 2 eggs c. shortening 1 c. cocoa 2 c. flour, sifted Directions: Cream together vanilla, sugar, eggs, and Crisco. Combine 2 c. boiling water with 2 tsp. baking soda and add alternately into the creamed mixture with cocoa and flour. The batter will be very runny. Pour into greased and floured 9x13 pan, and bake at 350 about 30-35 min.

Caramel Frosting From Lynn Wagner, Quarryville, Pennsylvania Ingredients: c. butter 1 c. brown sugar c. milk 2 c. sifted confectioners sugar 1 tsp. vanilla Directions: Melt butter in saucepan, stir in brown sugar. Cook and stir over low heat for 2 min. Add milk and continue stirring until boiling. Remove from heat. Cool to lukewarm. Put into small mixer bowl, add sugar and vanilla while beating on low speed. Then beat on high speed until spreading consistency (about 2 min.) with drops hot water or sugar.

Herbed Oven-Baked French Fries & Cheese Sauce From magazines Ingredients: 4 potatoes, cut lengthwise into eighths 1 tsp. canola oil. 1 tsp. dried thyme or 1 Tbsp. snipped fresh t. coarsely ground black pepper Directions: Heat oven to 400. Coat a shallow pan with nonstick spray. Mix potatoes with oil, thyme and pepper. Spread potatoes in a single layer in pan. Bake, turning occasionally until browned, 20-25 min. Ingredients: 1 can condensed cheddar cheese soup, undiluted c. milk tsp. garlic powder tsp. onion powder Paprika Directions: In a saucepan, combine the soup, milk, garlic powder, and onion powder; heat through. Drizzle over fries and sprinkle with the paprika.

Shrimp Dip From Susan Landauer, Northbrook, Illinois Ingredients: 8 oz. cream cheese 14 oz. mini shrimp, thawed 1 bottle cocktail sauce 1 small package finely shredded cheddar cheese Directions: Spread cream cheese in a casserole dish or clear pie pan. Put shrimp on top, and cover with cocktail sauce. Sprinkle cheddar cheese on top immediately before serving with crackers.

Blueberry Coffee Cake From Kelly Damm, Eugene, Oregon Ingredients: 1 c. sugar c. light brown sugar 8 oz. cream cheese 2 Tbsp. butter 2 eggs 2 c. blueberries (fresh or frozen) 1 Tbsp. vanilla 2 c. flour 2 tsp. baking powder tsp. cinnamon tsp. salt 1 Tbsp. cinnamon/sugar mixture

Blueberry Coffee Cake (Continued) Directions: Heat oven to 350. Coat a bunt pan with nonstick cooking spray. Beat sugars, cream cheese, and butter until creamy. Add eggs and vanilla and beat until smooth. In a small bowl, combine flour, baking powder, cinnamon, and salt. Combine the flour mixture into the cream cheese mixtures. Fold in blueberries. Pour the batter into the prepared Bundt pan and sprinkle with cinnamon/sugar mixture. Bake for 1 hour or until toothpick comes out clean. Cool for 10 min., then invert onto a plate or serving dish. A powdered sugar/milk mixture glaze can be drizzled over the top of the coffee cake, if desired.

Zucchini Bread From Marion Wyma, Homer Glen, Illinois Ingredients: 3 eggs 1 c. vegetable oil 2 c. sugar 2 c. grated zucchini, chopped coarsely 3 tsp. vanilla 3 c. flour 1 tsp. salt 3 tsp. baking soda 3 tsp. cinnamon tsp. baking powder 1 c. chopped walnuts Directions: Beat eggs until light and fluffy. Add oil. Continue beating thoroughly. Add remaining ingredients in order. Grease & flour 2 one-pound loaf pans. Bake at 325 at least 1 hour.

Milk Soup From Bonnie Wojtas, Stoughton, Wisconsin Ingredients: 1 egg ? salt 2 c. milk 1 c. water 1 c. flour Directions: Put one egg and salt in middle of flour and blend, leaving lumpy. Bring milk and water to a boil, and then add flour mixture, slowly stirring constantly. Simmer 15 min. and salt to taste. Serve with smoked fish, if desired.

Hot Almond N Cream Drink From Kaye Oostdyk, Stoughton, Wisconsin Ingredients: 1 c. butter or margarine 1 c. sugar 1 c. packed brown sugar 2 c. vanilla ice cream, softened 2 tsp. almond extract Ground nutmeg Directions: In a saucepan over low heat, cook and stir butter and sugars for 12-15 min. or until butter is melted. Pour into large mixing bowl, and add ice cream and extract. Beat on medium speed for 1-2 min. or until smooth, scraping bowl often. This yields 4 c. mix. To serve: Spoon c. mix into mug, add c. boiling water, and stir well. Sprinkle with nutmeg, and serve immediately. (Mix can be stored in covered container in refrigerator up to 1 week.)

Raspberry Chicken From Jane Goodwin, Clinton Township, Michigan Ingredients: tsp. dried thyme tsp. rubbed sage tsp. pepper 1 lb. boneless, skinless chicken (4 breast halves) c. seedless raspberry jam 2 Tbsp. orange juice 2 Tbsp. cider or red wine vinegar Directions: Combine thyme, sage, and pepper, and rub over chicken. Lightly brown chicken in a skillet coated with nonstick cooking spray. Cover and bake at 375 for 15 min. or until juices run clear. In a saucepan, combine jam, orange juice, and vinegar. Bring mixture to a boil, and boil for 2 min. Serve with the chicken.

Macaroni & Cheese From Lynn Wagner, Quarryville, Pennsylvania Ingredients: 1 lb. macaroni 2 c. warm milk Velveeta cheese Crackers (Ritz) Directions: Cook macaroni according to directions on box. Put milk in small pan on low heat. Drain macaroni and put macaroni in baking dish and layer with crushed crackers and cheese. Put in remaining macaroni and layer with crackers and cheese. Slowly pour warm milk over top, making sure you wet all crackers. Bake at 325 until cheese melts (around 20-30 minutes).

Crab Dip From Susan Landauer, Northbrook, Illinois Ingredients: 2 pkgs. imitation crab meat 16 oz. cream cheese 1/3 c. mayo or Miracle Whip 1 tsp. mustard tsp. salt tsp. garlic salt tsp. onion powder 3 Tbl. Sauterne (white wine) 4 Tbl. Confectioners sugar Directions: Heat ingredients until smooth.

Shoo-fly Pie From Lynn Wagner, Quarryville, Pennsylvania Ingredients: Pastry for a 2-crust pie 2 c. sifted flour c. sugar tsp. baking soda c. shortening 1 c. light molasses 1 tsp. baking soda 1 c. hot water Directions: Combine flour, sugar, tsp. baking soda and shortening, and mix to make crumbs. Divide crumbs evenly between 2 pastry-lined pie pans and spread in smooth layers. Combine molasses, 1 tsp. Baking soda, and hot water. Pour over crumbs in pie pans. Bake in moderate oven (375 F) for 40 min. Makes 10-12 servings.

Extra-meaty Chili From Bonnie Wojtas, Stoughton, Wisconsin Ingredients 1 lbs. ground meat (beef and/or venison) 2 cans tomatoes 2 cans of kidney beans (one light, one dark) 1 large onion 2 Tbsp. + 2 tsp. chili powder Garlic, salt, pepper to taste Directions: Dice onions and brown with meat. Add all other ingredients and cook on stove for one hour (or in crock pot on high for 4-5 hours or low for 8-10 hours). Garnish with shredded cheddar cheese and sour cream and serve with corn bread (follow directions on canister).

Apple Chutney Chops From TOHs 2006 Quick Cooking Annual Recipes Ingredients: 4 c. chopped, peeled apples c. golden raisins c. honey 3 Tbsp. cider vinegar tsp. salt tsp. ground ginger tsp. ground mustard tsp. curry powder 4 bone-in pork loin chops (1 thick) 1 Tbsp. vegetable oil Directions: For chutney, in large saucepan, combine the apples, raisins, honey, vinegar, salt, ginger, mustard, and curry. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until apples are tender. Meanwhile, in a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side Reduce heat; cook, uncovered, for 1015 minutes or until juices run clear. Serve with chutney.

Ham Potato Puffs From TOHs 2006 Quick Cooking Annual Recipes Ingredients: 1 tube (12 oz.) refrigerated buttermilk biscuits 1 c. cubed fully cooked ham 1 c. leftover mashed potatoes 1 c. (4 oz.) shredded cheddar cheese, divided tsp. dried parsley flakes tsp. garlic powder Directions: Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a bowl, combine the ham, potatoes, c. cheese, parsley, and garlic powder. Spoon c. into each prepared cup. Sprinkle with remaining cheese. Bake at 350 for 20-25 min. or until lightly browned. Serve warm. Refrigerate leftovers. (Yield: 10 puffs)

Broccoli Ham Bake From TOHs 2006 Quick Cooking Annual Recipes Ingredients: 1 pkg. (10 oz.) frozen, chopped broccoli c. chopped onion 4 Tbsp. butter, divided 2 Tbsp. all-purpose flour 2 c. milk c. shredded cheddar cheese 2 c. cubed fully cooked ham 1 c. seasoned stuffing croutons, divided Directions: Cook broccoli according to package directions. Meanwhile, in a large saucepan, saut onion in 3 Tbsp. butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 min., or until thickened. Reduce heat; stir in cheese until melted. Drain broccoli. Add the broccoli, ham, and 1 c. stuffing croutons to cheese sauce. Transfer to a greased 2-quart baking dish. Melt remaining butter; toss with remaining croutons. Sprinkle around edge of casserole. Bake, uncovered, at 350 for 25-30 min. or until golden brown.

Chocolate Whoopie Pies From Lynn Wagner, Quarryville, Pennsylvania Ingredients: 1 c. shortening 2 c. sugar 2 eggs 1 c. sour milk 2 tsp. vanilla 4 c. sifted flour 1 c. cocoa 2 tsp. salt 1 c. hot water 2 tsp. baking soda Directions: Cream sugar and shortening. Add eggs and beat. Add sour milk and vanilla. Sift flour, cocoa, and salt; add to first mixture. Add soda and hot water last. Drop on cookie sheet. Bake 8010 min. at 400. Cool and put pie together with icing (See separate recipe page.)

Chocolate Whoopie Pie Icing From Lynn Wagner, Quarryville, Pennsylvania Ingredients: 2 egg whites, beaten 2 Tbsp. vanilla 4 Tbsp. flour 2 Tbsp. milk 4 c. confectioners sugar 1 c. shortening Directions: Add vanilla to beaten egg whites. Add flour, milk, and 2 c. of the sugar. Beat to a cream. Add remaining sugar and shortening Beat until smooth and fluffy.

Rosemary Chicken From Christa Chaye Miller, York, Pennsylvania Ingredients: Boneless, skinless chicken breast EVOO Rosemary (Dont like rosemary? Try thyme.) Garlic Directions: Drizzle oil in the bottom of a casserole. Toss in rosemary (fresh is great, but dried works). Pop a garlic clove or two and toss in oil. Add salt and pepper. Cut up chicken and toss in the oil. Bake at 375 until doneprobably 30 min. (Pop garlic cloves by placing the side of your knife on top of the garlic and giving it a good whack, then peel off the skins easily.)

Buffalo Chicken Wings From Christa Chaye Miller, York, Pennsylvania Ingredients: Chicken coating: c. flour tsp. paprika 1/3 tsp. cayenne pepper (or chili powder) tsp. salt 10 chicken wings or 3 bone-in chicken breasts Sauce: c. butter 1/3 c. Louisiana hot sauce tsp. ground pepper tsp. garlic powder Directions: Combine dry ingredients, and dip the chicken in the mixture; refrigerate for 60-90 min. Bake chicken for 50-60 min. at 400 (Wings will cook faster30 min.?) Meanwhile, combine and heat sauce mixture over low heat. Dip cooked chicken in hot sauce mixture and serve.

Easy Lasagna From Christa Chaye Miller, York, Pennsylvania Ingredients: lb. ground beef 2 c. (24 oz.) spaghetti sauce 2 c. shredded mozzarella or monteray jack. Jack 1 c. ricotta or cottage cheese c. grated parmesan 1 egg 2 Tbsp. chopped parsley Oven-ready lasagna noodles, uncooked Directions: Brown beef, drain fat, and add spaghetti sauce. Combine remaining ingredients except noodles. Pour 1 c. of spaghetti sauce on bottom of 8x8 pan. Layer lasagna on top of sauce. Cover with about 1- c. of sauce mixture. Top with of the cheese mixture. Repeat layers, finishing with spaghetti sauce. Cover with aluminum foil and bake 55 min. Remove foil and bake 10 min. longer.

Honey Chicken From Christa Chaye Miller, York, Pennsylvania Ingredients: 4 boneless, skinless chicken breast c. honey c. butter (melted) 1 tsp. curry powder 1/3 c. Dijon mustard 1 tsp. salt Directions: Cut chicken into small pieces. Brown in oil in a frying pan. Put chicken in 9x13 pan. In a separate bowl, combine remaining ingredients. Pour over chicken. Bake at 350 for 20 min.

Pizza From Christa Chaye Miller, York, Pennsylvania Ingredients: 1 pkg. yeast 2 tsp. brown sugar c. very hot water (105-110) 2 c. flour (1/2 wheat flour) 2 tsp. sugar Salt, oil

(For thicker crust, double recipe.)

Directions: Combine top ingredients and wait until yeast foams (about 10 min.). Combine flour and sugar and then combine dry ingredients with other bowl. Add oil as needed; knead, cover, and let dough rise for hour to hours). Roll out and bake at 485 for 10 min. Add sauce, cheese, and other toppings before baking additional 10 min. or until cheese is melted.

(I like using Contadina pizza sauce and pizza seasoning. Cheese bread can be made with same crust recipe, no sauce or toppings, and extra Italian seasoning.)

Sweet Potato Casserole From Christa Chaye Miller, York, Pennsylvania Ingredients: Filling: 1 c. sugar 2 eggs 1 tsp. vanilla c. butter 1/3 c. milk 3 c. mashed sweet potatoes Topping: 1 c. brown sugar 1/3 c. flour 1/3 c. butter 1 c. pecans Directions: Combine filling ingredients and spoon into lightly greased casserole. Combine topping and spread evenly on top. Bake at 350 for 30 min.

Baked Corn From Lynn Wagner, Quarryville, Pennsylvania Ingredients: 3 eggs 2 Tbsp. flour c. sugar 2 c. corn 1 c. milk Salt and pepper, to taste Directions: Mix together ingredients and spoon into casserole. Cook at 325 for about an hour.

Turkey & Stuffing From Lynn Wagner, Quarryville, Pennsylvania Ingredients: 23-pound turkey 2 loaves bread (preferably potato bread) c. celery med.-large onion 2 eggs 2 c. milk Directions: For stuffing, fill roaster pan with diced bread, celery, onion. Sprinkle with salt and pepper. Beat eggs with fork and add milk. Pour over bread and mix. If not moist enough, add more milk. For turkey, add 1-3 c. water and bake at 350 for first 2- hours, then at 275 to 300 for remainder (4-5 hours). Reduce time if not stuffed.

Wassail Bowl From Anne Smith, Greenville, South Carolina Ingredients: 1 qt. hot tea 1 qt. cranberry juice 1 qt. apple juice 3 or more cinnamon sticks 1 c. sugar 1 orange, sliced 1 lemon, sliced 2 c. orange juice c. lemon juice (from concentrate) 12 whole cloves Directions: Put spices in cheese cloth. Combine all other ingredients except orange and lemon slices. Bring to a boil and serve with orange and lemon slices as garnish. (Makes 4 quarts.)

Little Applesauce Muffins From Bonnie Wojtas, Stoughton, Wisconsin Ingredients: c. soft butter c. sugar 2 eggs tsp. salt c. melted butter c. applesauce 1 c. flour 1 Tbls. Baking powder c. sugar mixed with t. cinnamon Directions: In a large bowl, cream softened butter and sugar until fluffy. Beat in eggs one at a time, until light and fluffy. Beat in applesauce. Stir together flour, baking powder, and salt Add to butter mixture, stirring just enough to moisten. Spoon into greased mini-muffin tin. Bake at 425 for 15 min. While still warm, dip tops in melted bitter first and then into cinnamon sugar mixture. Best served warm. Yield: 36 mini muffins

Broccoli Salad From Anita Wagner, Hobart, Indiana Ingredients: Salad: 1 large bunch broccoli florets 8 oz. mild cheddar cheese 10-12 slices bacon, fried c. diced onion Dressing: c. sugar c. mayo or Miracle Whip 3 t. apple cider vinegar Directions: Mix broccoli pieces, fried bacon (crumbled), and onion in large bowl. Mix dressing in separate bowl. Then mix all in one bowl, and place cheddar cheese on top.

Boston Cream Pie From Pampered Chef Ingredients: Cake: 1 pkg. (9 oz.) yellow cake mix Filling: 1 pkg. (3.4 oz.) instant vanilla pudding 1 c. milk 1 c. frozen whipped topping, thawed Frosting: c. sour cram 1 Tbsp. margarine, softened 1 c . powdered sugar c. (3 oz.) semisweet chocolate chips, melted t. vanilla extract Milk

Boston Cream Pie

(Continued)

Directions: Preheat oven to 350. Spray pan with vegetable oil spray; line center with parchment paper circle. Prepare cake mix according to package and pour butter into pan. Bake 20-25 min. Let cool in pan 10 min. Turn cake out onto serving plate, finish cooling, and remove parchment paper. For filling, combine pudding and milk and whisk until smooth and thickened. Whisk in whipped topping. Spread in center of cake. For frosting, whisk sour cream and margarine until well blended. Whisk in powdered sugar until well blended. Melt chocolate chips and stir them into sugar mixture. Stir in vanilla and milk to desired consistency. Spread frosting over pudding, and refrigerate until ready to serve.

Potatoes Au Gratin From Anne Smith, Greenville, South Carolina Ingredients: 9 Oreida hash brown patties (not browned) c. margarine 3 c. & cream tsp. salt Directions: On med. heat, melt butter, add & , and let heat. Pinch thawed patties apart. Put potatoes in hot milk mixture, and cook until thick. Sprinkle parmesan cheese on top. Bake at 350 for 30 min.

Recipe Book Contents Soups & Salads Broccoli Salad Caramel Apple Salad Chicken Salad Devilled Eggs Extra-Meaty Cobb Salad Mrs. Whips Salad Creamy Potato Soup Extra-Meaty Chili Milk Soup _________________________________________ _________________________________________ _________________________________________ _________________________________________ _________________________________________

Main Courses 6-Minute Chicken Apple Chutney Chops Broccoli Ham Bake Buffalo Chicken Wings Cheese Fish Corny Chicken Bake Easy Lasagna Flavorful Chicken Honey Chicken Mexican Croissants Pizza (& Cheese Bread) Rosemary Chicken _________________________________________ _________________________________________ _________________________________________ _________________________________________ _________________________________________

Side Dishes Baked Corn Ham Potato Puffs Herbed Oven-Baked French Fries & Cheese Sauce Macaroni & Cheese Potatoes Au Gratin Sweet Potato Casserole _________________________________________ _________________________________________ _________________________________________ _________________________________________ _________________________________________

Desserts Boston Cream Pie Carrot Cake Chocolate Cake & Caramel Frosting Chocolate Whoopie Pies & Icing Monster Cookies Shoo-fly Pie _________________________________________ _________________________________________ _________________________________________ _________________________________________ _________________________________________

Snacks (& Breakfast Items) Baked French Toast Blueberry Coffee Cake Extra-Moist Banana Bread Little Applesauce Muffins Puppy Chow White Christmas Mix Zucchini Bread _________________________________________ _________________________________________ _________________________________________ _________________________________________ _________________________________________

Holiday Fare Crab Dip Hot Almond N Cream Drink Raspberry Chicken Shrimp Dip Turkey & Stuffing Wassail Bowl _________________________________________ _________________________________________ _________________________________________ _________________________________________ _________________________________________