Radio Given Recipes - February 2000

Radio Given Recipes February

Feb. 1 - Feb. 5 Feb. 7 - Feb. 12 Feb. 14 - Feb. 19 Feb. 21 - Feb. 29

HOMEMADE DOROTHY LYNCH DRESSING (sep/oct95pg2) 2-1-00 Top of page

2/3 cup sugar
1/8 tsp. dry mustard
1 tsp. salt
1 can tomato soup
½ cup vinegar
1/8 tsp. garlic powder
1 tsp. celery seed
1 tsp. pepper
1 cup oil

Mix together and shake well.

MINI-RUEBENS (jan/feb99pg4) 2-1-00

12 oz. can corned beef
8 oz. can sauerkraut, drained and chopped.
½ cup mayonnaise
¼ lb. Swiss cheese, sliced

Mix corned beef with sauerkraut and mayonnaise. Spread on slices of party rye; top with sliced Swiss. Place on a cookie sheet. Bake at 450° until cheese is melted (won't take long.)

JIFFY CORN BREAD MIX (missed, found this below on www) 2-1-00

HOMEMADE CORN BREAD MIX 2-1-00
Yield: 16 cups

6 cups All-purpose flour
6 cups Cornmeal
2 cups Non-fat dry milk powder
1 cup Sugar
1/3 cup Baking powder
2 tsps. Salt
1 1/2 cups Shortening

Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature. (For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow mix to come to room temperature.) To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula. Makes 16 cups of mix.

To bake corn bread or muffins: Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 tsp. dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture. Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full. Bake in a 425° F. degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 muffins.

HUNGARIAN MUSHROOM SOUP FROM ST. LOUIS 2-1-00

1 stick butter, divided
4 cups finely chopped onions
1 pound fresh mushrooms, halved or cut in chunks
2 tsps. dried dill
3 tbsps. paprika
salt to taste
5 cups chicken broth, divided
5 tbsps. flour
2 cups milk
1 tbsp. lemon juice
1 cup sour cream
pepper to taste
cooked wide egg noodles (optional)

Melt ½ stick of butter in saucepan, and sauté onions for 5 minutes. Add mushrooms, dill, paprika, salt and 1 cup of chicken broth. Bring to a boil, reduce to simmer. Cover and cook for 30 minutes. Meanwhile, melt the rest of the butter, add flour. Cook stirring constantly for 2-3 minutes. Turn off heat, slowly stir in milk. Continue to stir until mixture is smooth. Return to low heat and stir constantly until mixture is thickened. Stir white sauce, with remaining chicken broth into the mushroom mixture. Cover and simmer for 30 minutes. Just before serving stir in lemon juice, sour cream, and pepper. Optional: Put cooked egg noodles in a bowl 1/3 full with noodles and pour soup over top.

TACO SOUP (Margaret Gideonsen on The Midwest Today Radio Edition) (1-21-00) 2-1-00

1 can white hominy
1 can kidney beans
1 can pinto beans
1 can yellow corn
1 can spiced tomatoes (have green peppers in)
1 lb. ground meat, browned and drained
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
Shredded cheese
Tortilla or corn chips

Drain all the cans, pour contents into a crockpot (or stock pot.) Add tomatoes, meat, taco seasoning and dressing mix. Cook until blended and heated through. Serve with some shredded cheese, chips, etc.

POTATO SOUP IN A JAR (1-29-99) 2-1-00

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsp. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

SOUTHERN MINT CHOCOLATE BROWNIES 2-1-00

4 large eggs
2 cups sugar
1 cup all purpose flour
1 cup cocoa
1 cup butter/margarine, melted
1 tsp. vanilla extract
½ tsp. peppermint extract
¼ cup butter, softened
2¾ cups sifted powdered sugar
2-3 tbsps. milk
½ tsp. peppermint extract
3-4 drops green food coloring
3 1 oz. squares unsweetened chocolate
3 tbsps. butter

Beat eggs lightly with a wire whisk, add sugar and stir well. Combine flour and cocoa gradually stir into egg whites. Stir in the butter, vanilla and peppermint; pour into a greased 10x15" jelly roll pan. Bake at 350° for 15-18 minutes, test with toothpick for doneness. Combine ¼ cup butter with powdered sugar; stir in the milk, peppermint and food coloring. Spread mixture over brownies; put in freezer for 15 minutes. Combine chocolate and butter, melt and pour over the top of chilled bars.

STRAWBERRY WHITE CHOCOLATE TART Chocolate Fest ArJay Center 2-2-00 (Mabel Fisher) also from 1-4-00

Crust:

2 cups flour
1 tsp. sugar
Pinch of salt
8 ozs. cold butter, cut in squares
¼-1/3 cup cold water

Blend all ingredients until pea sized clumps form. Add just enough water to form dough. Refrigerate dough for 30 minutes; press into 10 inch tart pan; let stand awhile. Preheat oven to 375°; bake for 15-20 minutes, until golden: cool completely.

Filling:

¾ cup whipping cream, scalded
12 ozs. finely chopped white chocolate
4 ozs. butter, softened

Whisk the chocolate into the hot cream until blended. Whisk in the butter until combined. Wash and thoroughly dry 2 cups of fresh strawberries; slice and line the bottom of the crust. Spoon white chocolate mixture over berries; chill thoroughly. Before serving, garnish with whole or sliced berries or shaved chocolate. Could also be made with cranberries.

CHOCOLATE TART (Beth from Tea and Treasures) Chocolate Fest ArJay Center 2-2-00

Tart Shell:

1 cup flour
1 stick melted margarine

Stir flour into margarine until it makes a soft ball take the dough and make marble sized pieces put it in mini muffin pans. Press it into bottom and sides of mini muffin pan with a tart press or press with thumb. Bake 350° 15-18 minutes.

Filling:

8 ozs. cream cheese, creamed
8 ozs. whipped cream
½ of a 3 oz. pkg. instant chocolate pudding
1 cup Half n' Half
3 tbsps. cocoa
1 cup powdered sugar

Mix thoroughly and put in pastry bag or a plastic bag with a corner snipped off and fill cooled tart shell. Refrigerate.

NO BAKE COOKIES (Suzanne and her Dad Dean) Chocolate Fest ArJay Center 2-2-00

½ cup butter
2 cups sugar
4 tbsps. cocoa
½ cup milk
½ cup peanut butter
1 tsp. vanilla
3 cups oatmeal

Melt butter in pan. Add sugar cocoa and milk. Stir constantly until mixture comes to a boil. Boil for 1 minute. Remove from heat stir in peanut butter until combined. Stir in vanilla and oatmeal. Drop on wax paper whatever size you want. Refrigerate until they firm up. Can also be made into bars in a 9x13" pan.

ULTIMATE CHOCOLATE CHIP COOKIE Chocolate Fest ArJay Center 2-2-00

1½ cup butter
1¼ cups sugar
1¼ cup brown sugar
1 tbsp. vanilla
2 egg
4 cups flour
½ tsp. salt
2 tsps. soda
2 cups chopped nuts
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

Preheat oven to 375°. Cream butter, sugar, vanilla and eggs in a large bowl with mixer on medium speed. Blend till creamy. Combine dry ingredients. Add gradually to cream mixture. Stir in chips and nuts. Drop by ¼ cup scoop or dipper onto ungreased cookie sheet. Flatten out a little with a fork. Bake 13-15 minutes. Makes 1½ dozen. Makes big cookie.

ALMOST CANDY BARS (Cecelia Gulrud Chocolate Fest ArJay Center mar/apr2000pg2) 2-2-00

½ cup margarine/butter
1 pkg. Pillsbury Moist Supreme Devils Food Cake mix
6 oz. pkg. butterscotch chips
6 oz. pkg. semi sweet chocolate chips
1 cup coconut
1 cup nuts (optional)
1 can sweetened condensed milk

Preheat oven to 350°. In a large bowl, cut the margarine into the cake mix with a fork, or pastry blender, until crumbly; sprinkle evenly over bottom of an engrossed 10x15" baking pan, press down lightly. Sprinkle on the butterscotch and chocolate chips, coconut and nuts. Pour sweetened condensed milk evenly over the top. Bake at 350° for 20-30 minutes, until light golden brown. Cool completely, cut into
bars.

CHOCOLATE TART (Beth from Tea and Treasures) Chocolate Fest ArJay (2-2-00) 2-3-00

Tart Shell:

1 cup flour
1 stick melted margarine

Filling:

8 ozs. cream cheese, creamed
8 ozs. whipped cream
½ of a 3 oz. pkg. instant chocolate pudding
1 cup Half n' Half
3 tbsps. cocoa
1 cup powdered sugar

Mix thoroughly and put in pastry bag or a plastic bag with a corner snipped off and fill cooled tart shell. Refrigerate.

Request for Bran Muffins 2-3-00 see below

CHOCOLATE PEANUT SWEETIES (Genevieve High) (mar/apr2000pg2) 2-3-00

1 cup peanut butter
½ cup butter, softened
3 cups confectioners sugar
60 miniature pretzel twists
1½ cups milk chocolate chips
1 tbsp. vegetable oil

In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioner's sugar until combined. Shape dough into 1 inch balls; press one on top of each pretzel. Place balls on waxed paper lined baking sheets; refrigerate until peanut butter mixture is firm (about 1 hour.)

POTATO SOUP IN A JAR (1-29-99) 2-3-00

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

BRAN MUFFIN (julaug2000pg4) 2-3-00

1 cup water
3 cups All Bran cereal
½ cup butter/margarine
1½ cups sugar
2 eggs
2½ cups unsifted flour
2 tsps. baking soda
2 cups buttermilk or sour milk raisins or dates

Boil the water; add cereal, cover, and turn off the heat. A little later add the butter; stir in the sugar and eggs; beat well. Blend in the flour, baking soda and buttermilk; mix well. Store in refrigerator, in airtight container, up to six weeks. When ready to bake; fill muffin papers; bake at 400° for 18 minutes.

Request for Baked Custard Pie or Custard Bread Pudding 2-3-00 see below

EGG CUSTARD PIE (The Best of the Open Line cookbook pg 244) 2-3-00

3 cups milk, scalded
½ cup sugar
4 eggs, slightly beaten
¼ teaspoon salt
½ teaspoon vanilla
Nutmeg as desired, grated whole nutmeg is best

Mix eggs, sugar, salt, vanilla and nutmeg. Add scalded milk while still warm. Pour into fresh 9 inch unbaked pie shell. Do not fill pie shell completely. Build up sides of pie dough by pinching edges and finish pouring in custard in the oven. Bake at 425° for 10 minutes, then 350° for 15 minutes. Test for doneness (jelly consistency) by shaking. Remove from oven. Overbaking causes watery custard. Some of
the best egg custard pies are removed from oven just before done as the heat retained in the hot pie will finish setting the custard.

BAKED CUSTARD PIE 2-3-00

3 cups milk scalded
½ cup sugar
4 eggs slightly beaten
¼ tsp. salt
½ tsp. vanilla
nutmeg if desired

Mix eggs sugar salt vanilla and nutmeg. Add while milk is still warm. Pour into fresh 9 inch pie shell. Do not fill pie shell completely. Build up the sides of the shell by pinching the sides up instead of down. Finish pouring in the custard in the oven. Bake at 425° for 10 minutes. Then reduce heat to 350 and bake for 15 minutes. Jiggle it to see if it's done. Jelly consistency. If watery most likely means it's been cooked too long.

BAKED CUSTARD CUPS 2-3-00

6 eggs
¾ cup sugar
½ tsp. salt
4 cups of milk, scalded
½ tsp. vanilla
nutmeg
Beat eggs slightly. Add sugar, salt, milk and vanilla. Beat thoroughly. Pour into custard cups or a greased 3 quart casserole. Cold or preheated oven at 325°. 50-60 minutes. Sprinkle top with nutmeg. Put pan in oven and set casserole or cups in it. Make sure water comes halfway up the sides of the cups or casserole. Test with a knife, if the knife is only slightly coated, remove it and the heat of the casserole will cook the rest of the way. If it's overcooked it will become watery. Makes 8 cups or 1 casserole. May serve hot or cold. For added treat add ½ cup coconut, or 2 tbsps. maple syrup in the bottom of each cup. Or melt 2 squares of shaved unsweetened chocolate while scalding milk. Stir completely before mixing with eggs. Trick: use 8-9 egg yolks instead of whole eggs to use up leftover egg yolks.

SLIP BAKED CUSTARD PIE 2-3-00

4 eggs
½ cup sugar
½ tsp. salt
2 cups milk
1 tsp. vanilla
¼ tsp. nutmeg

Beat eggs slightly, add sugar, salt, milk, vanilla. Strain into a buttered 2 quart casserole pan. Sprinkle with nutmeg. Bake at 350° 35-40 minutes. Or until custard sets. Put casserole in larger pan of hot water.

CUSTARD RAISIN PUDDING (mar/apr2000pg6) 2-3-00

4 slices raisin bread
2 cups milk, scalded
1 tbsp. butter/margarine
¼ tsp. salt
½ cup sugar
2 eggs, slightly beaten
1 tsp. vanilla
Ground nutmeg

Soak the bread in the scalded milk for 5 minutes. Add the butter, salt, sugar, eggs and vanilla: mix well and pour into a greased 1 qt. casserole. Sprinkle on the nutmeg. Place dish in a larger pan of water. Bake at 350° for 50 minutes, until center is firm. Microwave method: Scald milk in microwave for 4 minutes. 1000 watt prepare as above cook on cooking level 5 for about 15-20 minutes.

Request for Chicken Casserole see below 2-4-00

DOUBLE BOILER BREAD PUDDING 2-4-00

2/3 cup brown sugar
4 slices buttered bread, cubed
2 eggs
2 cups milk
½ tsp. salt
1 tsp. vanilla
¼ tsp. cinnamon
¼ cup raisins

Put brown sugar in top of double boiler: add bread cubes. Beat the eggs; mix with remaining ingredients; pour over bread; do not stir. Cover and cook for 1 hour. Release the edge by running knife around edges: turn out into a bowl. Serve warm with ice cream.

Tips, hints and helps: 1 tsp. onion powder, or 1 tbs. of dried onions, chopped is equal to one small onion. 2-4-00

Request for a Boiled Brown Sugar Frosting see below 2-4-00

QUICK CARAMEL FROSTING or Boiled Brown Sugar Frosting (mar/apr2000pg6) 2-4-00

½ cup butter
1 cup brown sugar, firmly packed
¼ cup milk
1¾-2 cups confectioners sugar

Melt the butter, add sugar and cook over low heat for 2 minutes, stirring constantly. Add the milk, stirring until mixture comes to a boil, remove from heat and let cool. Add the sugar, stirring, to desired consistency.

SOFT SANDWICH BREAD (BREAD MACHINE) 2-4-00

1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) 12-28-99) 2-4-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Yields 8 1 cup servings or 4 main dish servings. Topping can include shredded cheese, turkey bacon, chopped scallions.

King arthur flour catalog. GREAT! 1-800-827-6836 or www.kingarthurflour.com

CHOCOLATE TART (Beth from Tea and Treasures) Chocolate Fest ArJay (2-2-00) 2-4-00

Tart Shell:

1 cup flour
1 stick melted margarine

Filling:

8 oz. cream cheese, creamed
8 oz. whipped cream
½ of a 3 oz. pkg. instant chocolate pudding
1 cup Half n' Half
3 tbsps. cocoa
1 cup powdered sugar

Mix thoroughly and put in pastry bag or a plastic bag with a corner snipped off and fill cooled tart shell. Refrigerate.

CHICKEN CASSEROLE (requested but didn't give found this 1-14-00) 2-4-00
(or turkey or ham)

3-4 cups diced cooked chicken, turkey or ham
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups uncooked, crumbled noodles or macaroni or lasagna
¾ cup chicken broth, or milk
2 tbsps. onion flakes
½ lb. American cheese, cubed

Mix all ingredients; put in a greased 3 qt. casserole dish; refrigerate overnight. Sprinkle on some crumbled potato chips and paprika. Bake at 325° for 1¼ hours, until bubbly or cheese melts.

SOFT SANDWICH BREAD (BREAD MACHINE) (2-4-00) 2-5-00

1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.

POTATO SOUP IN A JAR (1-29-99) 2-05-00

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsp. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsp. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

Request for a Simple Chicken Noodle Soup 2-5-00 see below

CHRISTMAS COOKIE (12-20-99) 2-5-00

½ cup shortening
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
½ cup nuts
1 cup sour cream

Cream shortening and sugar. Then add egg and vanilla. Sift dry ingredients and add to sugar mixture alternately with sour cream. Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 375 for 8-10 minutes.

NO BAKE COOKIES (Suzanne and her Dad Dean) Chocolate Fest ArJay Center (2-2-00) 2-5-00

½ cup butter
2 cups sugar
4 tbsps. cocoa
½ cup milk
½ cup peanut butter
1 tsp. vanilla
3 cups oatmeal

CARAMEL DUMPLING 2-5-00

Sauce:

1/3 tsp. salt
2 tbsps. butter
2 cups hot water

Dumpling Dough:

1½ cups sifted flour
1 tsp. baking powder
¼ tsp. salt
1/2 tbsps. sugar
1 tbsps. butter
½ cup milk

Sauce: In a large heavy skillet caramelize ½ cup sugar. Add 2½ cups of boiling water, 1 tbsp. butter, 1 cup sugar and 1 tsp. vanilla. Boil for 10 minutes. Dumplings: Sift flour, baking powder and salt. Mix in order given. Drop into boiling syrup. Cover and bake in a 350° oven 15-20 minutes.

QUICK & EASY CHICKEN NOODLE SOUP (12-29-99) 2-5-00

2 cans chicken broth
1 chicken breast, skinned, boned and diced (½ inch cubes)
1 rib celery diced
½ onion, diced
1 tsp. parsley flakes

Bring all ingredients to a boil, then simmer for 20 minutes, until chicken is done. Add 1 package of frozen noodles; simmer for about 15 minutes, until noodles are tender.

TURKEY OR CHICKEN SOUP Made in Microwave 2-5-00

Microwave 1 pound ground turkey for 10 minutes and crumble with pastry blender. Peel and slice 2 large carrots, 2 ribs of celery, and one large onion, chopped and diced. Put on top of meat in large casserole. Cover with water up to the veggies. Microwave another 10 minutes until veggies are tender. 1 large family size can cream of chicken or mushroom soup. Add some parsley flakes. Add 1/2 package noodles or minute rice. Cook until noodles or rice are done

JOANNA LUND'S BANANA SPLIT PIE (7-19-97) 2-5-00

1 medium banana, sliced
1 chocolate graham cracker crust
1 3 oz. pkg. sugar free vanilla instant pudding
2/3 cup non fat dry milk powder
8 oz. can crushed pineapple
3/4 cup water
1 cup sliced strawberries
½ cup Lite Cool Whip
2 tsps. chocolate syrup
4 maraschino cherries

Put bananas in crust. Whisk together pudding, milk powder, pineapple, water and pour in the shell over bananas. Put in refrigerator for 15 minutes. Top with strawberries. Top with cool whip. Drizzle with syrup. Top with cherries.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) 12-28-99) 2-5-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

Request for Martha Stewart's Spaghetti Pie see below 2-5-00

EMERGENCY SALAD (1-25-00) 2-5-00

6 oz. cherry jello
2 cups boiling water
1 20 oz. can crushed, undrained pineapple
1 lb. can whole cranberry sauce

Dissolve jello in water. Add pineapple and cranberry sauce. Refrigerate until it starts to thicken. Pour into mold or along dish. Chopped carrots or celery can be added.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 2-5-00

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

MARTHA STEWART SPAGHETTI PIE (found on marthastewart.com) 2-5-00

1 tablespoon unsalted butter, room temperature
Salt
1 pound spaghetti
6 large eggs, lightly beaten
1 pound mozzarella cheese, shredded (about 4 cups)
12 ounces hot soppressata sausage, cut into 1/4-inch dice
1 cup finely grated (4 ounces) pecorino Romano cheese
1/4 cup heavy cream
1 teaspoon dried parsley
1/2 teaspoon freshly ground black pepper, plus more to taste

Heat oven to 375° with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside. Bring a large pot of salted water to a boil. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and 1/2 teaspoon black pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil. Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more. Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot.

HONEY COOKIE From Mrs. Gay from Gays Mills (Jody Hanson's Honey Cookies) 2-7-00 Top of page

2 cups honey
2 cups sugar
1 cup shortening
3 tsps. soda
1 tsp. ginger
1 tsp. salt
8-9 cups flour

Mix well and form into balls. Dip into sugar and place on ungreased baking sheet. Bake 375° 10-12 minutes until golden. Can freeze.

HONEY BEAUTY TIPS 2-7-00

HONEY CLEANSING SCRUB: Mix 1 tablespoon of honey with 2 tablespoons finely ground almonds and 1/2 teaspoon lemon juice. Rub gently onto face. Rinse off with warm water.

FIRMING FACE MASK: Whisk together 1 tablespoon honey, 1 egg white, 1 teaspoon glycerin (available at drug and beauty stores) and enough flour to form a paste (approximately 1/4 cup). Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

HAIR CONDITIONER: Mix 1/2 cup honey and 1/4 cup olive oil. (Use 2 tablespoons oil for normal hair.) Work a small amount at a time through hair until coated. Cover hair with a shower cap; leave on 30 minutes. Remove shower cap; shampoo well and rinse. Dry as normal.

FACIAL TONER: In blender, puree 1 tablespoon honey with a peeled, cored apple. Smooth over face; leave on 15 minutes. Rinse with cool water.

MOISTURE MASK: Mix 2 tablespoons honey with 2 teaspoons milk. Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

SMOOTHING SKIN LOTION: Mix 1 teaspoon honey with 1 teaspoon vegetable oil and 1/4 teaspoon lemon juice. Rub into hands, elbows, heels and anywhere that feels dry. Leave on 10 minutes. Rinse off with water.

SKIN SOFTENING BATH: Add 1/4 cup honey to bath water for a fragrant, silky bath.

HAIR SHINE: Stir 1 teaspoon honey into 4 cups (1 quart) warm water. Blondes may wish to add a squeeze of lemon. After shampooing, pour mixture through hair. Do not rinse out. Dry as normal.

GREAT GRANDMA'S PEANUT BUTTER CANDY BARS (mar/apr2000pg6) 2-7-00

¾ cup butter/margarine
1 cup brown sugar
1/3 cup honey
½ tsp. baking soda
2 cups oatmeal
1 tsp. salt
1 tsp. vanilla
1¼ cups flour
½ cup peanut butter
1 cup chocolate chips

Preheat oven to 350°. Melt butter in a saucepan. Add all ingredients except peanut butter and chocolate chips. Press batter into a greased 9x13" cake pan. Bake for 20-25 minutes, until golden brown (don't over bake.) Remove pan from oven and spoon peanut butter on hot bars; after melted, spread evenly. Sprinkle chocolate chips evenly over top. Cool and cut.

CINNAMON HONEY ORANGES 2-7-00

4 navel oranges, peeled and sliced into ½" slices
¼ cup honey
1 tbsp. cinnamon

Mix and add orange slices. Let sit for 15 minutes and bring to room temperature before serving. Can also use grapefruit.

Tip for Cappuccino: 2-8-00

Use dry instant skim milk instead of coffee creamer.

APPLE WALNUT CAKE (1-26-99) 2-8-00

1 can French apple pie filling
2 cups flour
1 cup sugar
1½ tsps. baking soda
½ tsp. salt
2 eggs, beaten
1 tsp. vanilla
2/3 cup oil
¾ cup nuts

Preheat oven to 350°. Spread pie filling in 9"x13" pan. Combine flour, sugar, soda, and salt; sprinkle over pie filling. In a bowl, beat eggs, add vanilla, oil and nuts; mix well. Pour over dry ingredients in pan: stir until well blended. Smooth batter evenly in pan. Bake for 40-50 minutes. With a fork, prick the entire surface of the warm cake. Pour hot topping over cake and sprinkle with nuts.

FANCY BREAD PUDDING w/Apple Pie Filling 2-8-00

3 eggs, beaten
¼ tsp. cinnamon
¾ cup sugar
1 cup evaporated milk
1 cup regular milk
¼ tsp. nutmeg
20 oz. can apple pie filling
6 cups dry bread crumbs

Mix altogether and let set till bread is saturated. Put in a greased 3 qt. casserole dish. Bake 350° 55-60 minutes. Can bake in microwave. Set microwave on 50% power for 15-20 minutes or until knife inserted in center comes out clean.

CHICKEN CASSEROLE (1-14-00) 2-8-00
(or turkey or ham)

Mix all ingredients; put in a greased 3 qt. casserole dish; refrigerate overnight. Sprinkle on some crumbled potato chips and paprika. Bake at 325° for 1¼ hours, until bubbly or cheese melts.

LUCILLE'S SCALLOPED CHICKEN (5-22-99) 2-8-00

4 cups cooked chicken
10 cups dried bread cubes
6 cups chicken broth
4 eggs, slightly beaten
1½ tsp. salt
¼ tsp. pepper
¾ tsp. sage
¾ tsp. poultry seasoning
2 tsps. margarine
1 small onion, chopped
1 cup finely chopped celery
1 can cream of chicken soup

Mix all and pour into shallow buttered dish, bigger than 9x13". Bake 350° 2 hours, uncovered.

NO BAKE COOKIES (Suzanne and her Dad Dean) Chocolate Fest ArJay Center (2-2-00) 2-9-00

½ cup butter
2 cups sugar
4 tbsps. cocoa
½ cup milk
½ cup peanut butter
1 tsp. vanilla
3 cups oatmeal

DOUBLE BOILER BREAD PUDDING 2-9-00

2/3 cup brown sugar
4 slices buttered bread, cubed
2 eggs
2 cups milk
½ tsp. salt
1 tsp. vanilla
¼ tsp. cinnamon
¼ cup raisins

HONEY COOKIE From Mrs. Gay from Gays Mills (Jody Hanson's Honey Cookies) (2-7-00) 2-9-00

2 cups honey
2 cups sugar
1 cup shortening
3 tsps. soda
1 tsp. ginger
1 tsp. salt
8-9 cups flour

Mix well and form into balls. Dip into sugar and place on ungreased baking sheet. Bake 375° 10-12 minutes until golden. Can freeze.

STRAWBERRY WHITE CHOCOLATE TART Chocolate Fest ArJay Center (2-2-00) 2-9-00
(Mabel Fisher) also from 1-4-00

Crust:

2 cups flour
1 tsp. sugar
Pinch of salt
8 ozs. cold butter, cut in squares
¼-1/3 cup cold water

Filling:

¾ cup whipping cream, scalded
12 ozs. finely chopped white chocolate
4 ozs. butter, softened

CHOCOLATE TART (Beth from Tea and Treasures) Chocolate Fest ArJay Center (2-2-00) 2-9-00

Tart Shell:

1 cup flour
1 stick melted margarine

Filling:

8 oz. cream cheese, creamed
8 oz. whipped cream
½ of a 3 oz. pkg. instant chocolate pudding
1 cup Half n' Half
3 tbsps. cocoa
1 cup powdered sugar

Mix thoroughly and put in pastry bag or a plastic bag with a corner snipped off and fill cooled tart shell. Refrigerate.

POTATO SOUP IN A JAR (1-29-99) 2-9-00

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

ULTIMATE CHOCOLATE CHIP COOKIE Chocolate Fest ArJay Center (2-2-00) 2-9-00

SOFT SANDWICH BREAD (BREAD MACHINE) (2-4-00) 2-9-00

1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.

CELEBRITY 4 CHIP FUDGE (12-11-98) 2-9-00

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

LUCILLE'S SCALLOPED CHICKEN (5-22-99) 2-10-00

Mix all and pour into shallow buttered dish, bigger than 9x13". Bake 350° 2 hours, uncovered.

MINT COOKIES (janfeb94pg4) 2-10-00

¾ cup margarine
1½ cup sugar
2 tbsps. water
12 oz. chocolate chips
2 eggs
2½ cup flour
1¼ tsps. baking soda
½ tsp. salt
1 box Ande's Mints

Melt together first 4 ingredients. Remove from heat and cool 10 minutes. Mix in eggs. Add dry ingredients. Chill one hour. Roll into balls. Bake at 350° for 12-13 minutes. Remove from oven and place one mint into the center of each cookie. Allow mint to melt and swirl around the top of the cookie.

BARBEQUE COUNTRY STYLE PORK SPARERIBS (Lucille's) 2-10-00

3-5 lbs. pork spareribs
1½ cup catsup
2 tbsps. liquid smoke
¼ cup brown sugar
1 onion, chopped
2 tsps. margarine
1 garlic clove, minced
½ cup chopped celery
2 tbsps. WOR sauce
1 tbsp. dry mustard

Sauté celery in margarine till tender. Add rest of ingredients and mix well except the ribs. Bake ribs 350° 2 hours covered with a glass of water. Add sauce and bake 30 minutes. Remove cover and bake 30 more minutes.

WOOD CLEANER (6-29-98) 2-10-00

1 cup turpentine
1 cup boiled linseed oil
1 cup white vinegar

Dab on surface and wipe clean.

KITTY LITTER CAKE (repeat 8-16-97) 2-10-00

1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz) pkg. white sandwich cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls

Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork (the cup). Crumble cakes into litter box. Mix with ½ of remaining cookies and pudding. Bury ½ of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top. Sprinkle green crumbs over that. Place rest of Tootsie Rolls on top of
green crumbs. Keep refrigerated. Serve with the pooper scooper.

POTATO SOUP IN A JAR (1-29-99) 2-10-00

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

TACO SOUP (Margaret Gideonsen on The Midwest Today Radio Edition) (1-21-00) 2-11-00

1 can white hominy
1 can kidney beans
1 can pinto beans
1 can yellow corn
1 can spiced tomatoes
1 lb. ground meat, browned and drained
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
Shredded cheese
Tortilla or corn chips

BEST EVER FUDGE (jan/feb82pg1) 2-11-00

1 Pound butter, melted
1 Pound Velveeta cheese, melted
1 cup cocoa
4 pounds powdered sugar
1 tsp vanilla
Nuts if desired

Melt butter and cheese together, add cocoa, and sugar, mix, then add vanilla. Pour into pan, cool and cut.

SWEETENED CONDENSED MILK 2-11-00

1 cup dry milk
½ cup boiling water
3 tbsps. melted butter
2/3 cup sugar
pinch salt

Blend together in blender until smooth. Makes enough for one can. Keeps 2 weeks in the refrigerator.

SWEETENED CONDENSED MILK from scratch 2-11-00

1 cup dry milk
2/3 cup sugar
3 tbsps. melted margarine
1 1/3 cups boiling water

Blend together in blender until smooth. Makes enough for one can. Keeps 2 weeks in the refrigerator.

SOFT SANDWICH BREAD (BREAD MACHINE) (2-4-00) 2-11-00

1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.

SETTING COLORS AFTER DYEING/OR BRAND NEW (jan64pg1) 2-11-00

RED, PINK, and BLACK: 1 cup salt to 2 gallons water.
YELLOW, TAN, and BROWN: 1 cup vinegar to 2 gallons water.
BLUE, LAVENDER, and GREEN: one ounce alum to 1 gallon water.

Soak two hours before washing.

HOMEMADE SWEETENED CONDENSED MILK (Similar to Eagle Brand) (sepoct75pg5) 2-11-00

1 c. plus 2 T. non fat dry milk
¾ c. sugar
½ c. water

Dissolve sugar in hot water. Cool. Add powdered milk...mix until smooth. (Use blender)

SETTING COLORS IN BRAND NEW CLOTHES OR TOWELS 2-11-00

1 cup of epsom salts
1 gallon water

Let soak 2 hours.

MINI-RUEBENS (jan/feb99pg4) 2-11-00

12 oz. can corned beef
8 oz. can sauerkraut, drained and chopped.
½ cup mayonnaise
¼ lb. Swiss cheese, sliced

Mix corned beef with sauerkraut and mayonnaise. Spread on slices of party rye; top with sliced Swiss. Place on a cookie sheet. Bake at 450° until cheese is melted (won't take long.)

Tip: to make casseroles or vegetables less sweet add 1 tsp. cider vinegar or add more until not too sweet anymore. Also you can add salt until it's not too sweet anymore. 2-11-00

BARBEQUE COUNTRY STYLE PORK SPARERIBS (Lucille's) (2-10-00) 2-12-00

3-5 lbs. pork spareribs
1½ cup catsup
2 tbsps. liquid smoke
¼ cup brown sugar
1 onion, chopped
2 tsps. margarine
1 garlic clove, minced
½ cup chopped celery
2 tbsps. WOR sauce
1 tbsp. dry mustard

CHOCOLATE PEANUT SWEETIES (Genevieve High) 2-12-00

1 cup peanut butter
½ cup butter, softened
3 cups confectioners sugar
60 miniature pretzel twists
1½ cups milk chocolate chips
1 tbsp. vegetable oil

STRAWBERRY WHITE CHOCOLATE TART Chocolate Fest ArJay Center (2-2-00) also from 1-4-00 2-12-00
(Mabel Fisher)

Crust:

2 cups flour
1 tsp. sugar
Pinch of salt
8 ozs. cold butter, cut in squares
¼-1/3 cup cold water

Filling:

¾ cup whipping cream, scalded
12 ozs. finely chopped white chocolate
4 ozs. butter, softened

BAILEY'S IRISH CREAM (mar/apr88pg6) 2-12-00

1 pint whipping cream
1 (14 oz.) can sweetened condensed milk
3 eggs
1 cup blended whiskey
1 tsp. vanilla
¼ tsp. almond extract
½ cup rum
¾ tsp. coconut flavoring
3 tbsps. Hershey's chocolate syrup

Beat first 3 ingredients in large bowl. Blend in remaining ingredients.

Tip: Can substitute coconut extract for vanilla in Bailey's. (12-7-99) 2-12-00

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 2-12-00

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer 1/2 dressing in bottom, 1/2 soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

MINI-RUEBENS (jan/feb99pg4) 2-12-00

12 oz. can corned beef
8 oz. can sauerkraut, drained and chopped.
½ cup mayonnaise
¼ lb. Swiss cheese, sliced

Mix corned beef with sauerkraut and mayonnaise. Spread on slices of party rye; top with sliced Swiss. Place on a cookie sheet. Bake at 450° until cheese is melted (won't take long.)

MARINATED CHICKEN BREASTS 2-12-00

½ cup soy sauce
2 cloves minced garlic
1 tsp. fresh grated ginger
1 tbsp. sesame oil
¼ cup honey
2 tbsps. brown sugar
4 tbs. sesame seeds

Combine soy sauce, garlic, ginger, and oil. Pour into large plastic bag. Put chicken in bag and let marinate. Remove meat. Pat dry and put in baking dish. Combine honey, sugar, and sesame seeds. Coat meat with that and bake at 350° for 30 minutes.

FRUIT BARBEQUE SAUCE 2-12-00

1 cup pineapple juice
1 cup fresh orange juice
½ cup ketchup
2 tsp. prepared mustard
¼ cup honey
1 tbs. butter
2 tsp. salt

Mix all ingredients in saucepan. Simmer uncovered for 30 minutes. Baste chicken frequently with sauce while baking.

SALSA CHICKEN BREASTS 2-12-00

4 chicken breasts, skinned
some onion slices
1 jar chunky salsa

Place chicken in a lightly greased pan. Put onion slices on top chicken. Pour over over top. Add a small amount of water. Cover with foil and bake 350° 1 hour. Can serve with sour cream.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 2-12-00

5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.

ITALIAN DRESSING MARINATED CHICKEN BREAST FOR GRILL 2-12-00

Soak chicken in Italian dressing for 8 hours. Grill.

TRIPLE CHOCOLATE BROWNIES 2-14-00 Top of page

1 2 layer cake mix
1 pkg. 4 serving instant chocolate pudding
1½ cups milk (1 cup if want them fudgier)
6 oz chocolate chips

Mix all together. Put in greased 9x13 or jelly roll pan. Bake at 350° for 25 minutes. Check.

BEEF JERKY (in dehydrator 2-2-98) 2-14-00

1 pound extra lean ground beef
3 tbsps. soy sauce
1 tbsp. WOR sauce
¼ tsp. fresh ground pepper
¼ dried powdered onion
1/8 tsp. each dried powdered garlic, ground nutmeg, ground ginger

Mix together well. Cover with plastic wrap or butcher paper. Put between 2 sheets of waxed paper. Roll out to 1/8 - ¼ inch thickness. Place sheet of waxed paper on a baking tray. Dehydrate for 4 hours. Take meat from tray. Blot off excess fat. Cut into strips. Let dry for 5 more hours.

Tip: use WD-40 to remove tar from an iron. Could also use Goo-Gone. Can try skin so soft. 2-14-00

Tip: If your sausage is too spicy add hamburger and make meatloaf. Add vegetables. 2-14-00

VEGETABLE BEEF SOUP 2-14-00

1 lb. diced stew meat
1 qt. water
2 tbsps. beef base (L.B. Jamison)
1 lb. carrots. diced
1 stalk celery. chopped
1-2 cups coarsely shredded cabbage
2 qts. water
4 potatoes, peeled and diced
2 lbs. tomatoes diced

Put the stew meat in 1 qt. water; bring to a boil, reduce heat and simmer for 1½ hours. Add the beef base, carrots, celery, cabbage and 2 qt. water; bring to a boil; cover and cook for 40 minutes. Add potatoes and tomatoes; cook until heated through.

TORTILLAS 2-15-00

¾ cup cornmeal
1¼ cup flour
1 tsp. salt
2 tbsps. shortening
1 cup boiling water

If your don't want cornmeal tortillas leave it out and add 1 more cup flour for flour tortillas. Combine cornmeal, flour and salt. Stir in shortening and boiling water all at same time. Mix well shape to form 12 balls. Roll out thin between wax paper about 10". Use 100% oil margarine and fry. Or olive oil. Fry on both sides. If they bubble, break bubbles.

CROWD CHICKEN CASSEROLE FOR 75 (Taste of Home magazine) 2-15-00

10 cups diced cooked chicken
10 cups chopped celery
2 bunches green onions with tops, sliced
2 cans 4 oz. each chopped green chilies
1 can 5¾ oz. pitted ripe olives, drained & sliced
2 cups slivered almonds
5 cups shredder cheddar cheese, divided
2 cups mayonnaise
2 cups sour cream
5 cups crushed potato chips

Combine first 6 ingredients and add 2 cups of the cheese. Separately mix in the mayonnaise and sour cream. Add to chicken mixture and toss. Put into 2 greased 9x13" pans and top with chips and the remaining cheese. Bake uncovered 350° 20-25 minutes until heated through.

BEEF AND RICE FOR 75 (Taste of Home magazine) 2-15-00

20 lbs. beef stew meat cubed
2 tbsps. salt
5 tsps. pepper
5 tsps. thyme
15 cans condensed cream of mushroom soup
4 cups water
4 cups chopped onion
2/3 cup chopped parsley
2½ tsps. browning sauce, optional
6½-7 lbs. long grain rice, cooked

Combine meat, salt, pepper, thyme. Place in 5 greased 9x13" pans. Bake 400° 15 minutes. Stir and bake another 15 minutes drain off liquid. Combine in a bowl soup, water, onion, parsley and browning sauce and pour over beef mix up. Cover and bake 350° 1½-2 hours until beef is tender.

CHEDDAR CHEESE SOUP (janfeb91pg1) 2-15-00

1/3 cup finely chopped carrots
1/3 cup finely chopped celery
¾ cup finely chopped green onion
¾ cup water
1 med. white onion
½ cup butter
½ cup flour
4 cups milk
4 cups chicken broth
1 lb. medium sharp cheddar cheese
salt & pepper to taste
½ tsp. cayenne pepper (optional)
1 tbsp. prepared mustard

Boil carrots, celery and green onions in water 5 minutes. Sauté white onion in butter. Add flour and cook one minute. Boil milk and chicken broth and stir briskly into white onion mix with a whisk. Add cheese, salt, pepper and cayenne. Stir in mustard and vegetable mixture with water. Boil and serve.

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (julaug90pg6) 2-16-00
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)

PULL APART BACON BREAD (1-12-00) 2-16-00

1 package (1 pound) Farmland Hickory Smoked Bacon
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
3 tubes (7 1/2 ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup margarine or butter, melted and cooled slightly

Cook bacon until crisp. Drain; crumble and set aside. In skillet, cook and stir green pepper and onion in oil over medium-high heat until vegetables are tender; set aside. Cut biscuits into fourths and place in large mixing bowl. Add vegetables, bacon, margarine and cheese; toss until thoroughly mixed. Place in 10-inch tube pan coated with cooking spray. Bake in a 350° oven for 30 minutes. Immediately invert onto large serving plate. Serve warm. Makes 10 to 12 servings.

BEEFY VEGETABLE SOUP FOR 120 1 CUP SERVINGS 2-16-00

12 cups diced peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
12 cups frozen cut green beans
9 cups diced celery
1 16 oz. pkg. small shell macaroni
4 qts. tomato sauce
2 32 oz. cans chicken broth
10 lbs. ground beef
2 lbs. ground turkey
4 cups diced onion
3 tbsps. salt
2 tbsps. dried basil
1½ tsps. pepper

In several kettles combine the first 7 ingredients. Add water to cover. Add sauce and broth. In other large kettles cook the ground beef, turkey and onions until the meat is no longer pink and drain. Add to vegetables mixture. Stir in the salt, pepper and basil. Bring to a boil. Reduce heat, cover let simmer 1½ hours till celery is tender.

MONKEY GARLIC BREAD (1-27-00) 2-16-00

2¼ cup bread flour
7/8 cup warm water
1 tbsp. dry milk
1 tsp. salt
½ tsp. garlic powder
1 tbsp. sugar
1 tsp. butter, or lard
1½ tsps. yeast
¼ cup butter, softened
¼ cup olive oil

Put flour, water, dry milk, salt, garlic powder, sugar, butter and yeast in bread machine pan; put on the "dough" cycle and turn machine on. If machine does not have "dough" cycle, turn machine on and remove after 1½ hours. Remove dough onto a lightly floured surface; let rest for a few minutes. Roll dough out to ½ inch thickness; cut into diamond or random shapes. Melt the butter and combine with
olive oil. Dip each piece of dough into the butter mixture and place in a greased loaf or bundt pan; continue layering the dough pieces, sprinkling some parmesan cheese on each layer. Cover the dough and let rise for 50 minutes, until doubled. Preheat oven to 375°, bake for 30 minutes, until golden brown.

BAILEY'S IRISH CREAM (marapr88pg6) 2-16-00

Beat first 3 ingredients in large bowl. Blend in remaining ingredients.

Tip: Can substitute coconut extract for vanilla in Bailey's. (12-7-99) 2-16-00

CRESCENT ROLLS (CROISSANT 9-18-96) 2-17-00

1 pkg. dry yeast
¼ cup warm water
1½ tbsps. sugar
¾ tsp. salt
7/8 cup warm milk
2½ cups bread flour
¾ cup butter, no margarine

Combine 1st 3 ingredients together. Add next 3 ingredients. Mix together for 10 minutes. Turn out and knead on board or cloth. Place dough in bowl and cover. Let chill 1-2 hours. Roll out on pastry cloth to ¼ inch thickness. Dot with butter, spread around on dough. Fold up. Start with sides into the center, overlapping in the middle. Roll out to even thickness. Repeat steps again, starting with roll out on pastry cloth. Chill for 2-5 hours. Repeat steps again, starting with roll out on pastry cloth. Repeat steps again, starting with roll out on pastry cloth. Slice down center to form 2 pieces, roughly 7"x21". Take one piece and put it on top of the other. Cut into a triangle. 7" base. Cut the long part into the triangle. Starting at the base, roll up. Curl into crescent shape. Cover and let rise 1-2 hours. Bake at 425° 12-15 minutes.

Tip: How to clean remote control. Alcohol and a soft cloth. Use windex and old cloth diaper. 2-17-00

TACO SOUP (Margaret Gideonsen on The Midwest Today Radio Edition)(1-21-00) 2-17-00

CHEESY POTATOES (1-24-00) 2-17-00

2 lbs. Southern style frozen hash browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese, divided
8 ozs. sour cream
1 can cream of chicken soup

In a microwave safe bowl, cook the onions and margarine on high in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and the sour cream; pour over the potatoes; mix well. Microwave the mixture on high for 20 minutes, until potatoes are done: sprinkle on 1 cup cheese; microwave until melted. Crockpot method: Spray pot with non stick cooking spray, layer ingredients in order given, cook on high for 2-3 hours. Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.

Caller called in about tortillas in Mexican Cooking Book by Irena Chalmers for Corn tortillas said he would send the recipe in.. 2-17-00

Tip: Too sweet casserole use vinegar or lemon juice to take sweet out. 2-17-00

Tip: Sausage that is too spicy. Add potatoes or beans. 2-17-00

Tip: Lard can be put in the fridge. Will slow the spoilage. 2-17-00

LUCILLE'S SCALLOPED CHICKEN (5-22-99) 2-17-00

Mix all and pour into shallow buttered dish, bigger than 9x13". Bake 350° 2 hours, uncovered.

PRINCESS DIANA'S WEDDING CAKE 2-18-00

1¼ cups oil
3 eggs, beaten w/mixer
1¾ cups sugar
1 tsp. vanilla
2¼ cups flour
1½ tsps. cinnamon
1 tsp. baking soda
8 ozs. crushed pineapple, with juice
1½ cups chopped bananas
1 cup chopped apples
¾ cup coconut
¾ cup chopped nuts

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.

PRINCESS DIANA'S WEDDING CAKE FROSTING 2-18-00

8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar

Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.

CROCKPOT PORK CHOP VARIATION: 2-18-00

Use Cranberry Stuffing and follow rest of directions for Crockpot Pork chop and Cream of Celery Soup.

CROCKPOT CHICKEN BREAST 2-18-00

4 frozen chicken breasts and follow the Crockpot Pork chop recipe.

FIRESIDE CHILI (novdec99pg6) 2-18-00

1 lb. ground beef
1 small onion, chopped
4 small cans (15 oz.) pork and beans
1 tbsp. brown sugar
1 can chopped tomatoes (or tomato juice)
1 jar Hormel real bacon bits
¼-½ tsp. chili powder

Sauté the ground beef and onion. Layer all ingredients in a crockpot; cook on low until heated through.

HOLIDAY SOUP IN A JAR (novdec99pg6) 2-18-00

The "In a jar" recipes continue their popularity. I've seen them at craft shows and in stores. This recipe for soup was adapted by Susan Uthoff, ISU Extension Nutrition Field Specialist

Use a 1 quart, wide mouthed jar to layer in this order:

¼ cup beef bouillon
¼ cup onion flakes
½ cup split peas
½ cup round macaroni
½ cup lentils
¼ cup barley

Carefully shake down each layer as you fill jar. Finish filling the jar with any shape pasta. Put jar lid on; you could decorate lid by gluing a piece of fabric to cover lid. Attach the following gift tag with a small ribbon:

To make Holiday Soup:

1. In a large pan, brown 1 pound of ground beef, pork or turkey; drain and rinse.
2. Remove pasta from the jar and set aside. Add rest of jar's contents to a pan with 12 cups water and the meat.
3. Bring pot to a boil; simmer slowly until peas and lentils are tender. Add pasta during the last 15 minutes.

MACHO NACHOS 2-18-00

1 lb. meat, brown and drain (pork sausage)
1 jar favorite salsa (Pace chilpotle)

Mix heat and set aside. Put tortilla chips on a baking sheet and spread sauce on top. Top with olives jalapenos celery and shredded cheese. Bake at 350° until you melt the cheese. Serve with guacamole or sour cream on the side.

GREAT PUMPKIN SPICE CAKE (nov/dec93pg1) 2-18-00

1 pkg. spice cake. dry
1 30 oz. can pumpkin pie mix. as is do not mix anything in
1/3 cup water
2 tsps. baking soda
2 eggs

Dissolve soda in water Combine ingredients and pour in a greased 9 x 13" pan. Bake at 350° for 45-50 minutes or till tests done.

Topping: 8-10 oz. whipped topping
1/3 cup brown sugar
1 tsp. vanilla

Combine. Frost and refrigerate.

VEGETABLE BEEF SOUP 2-18-00

1 lb. diced stew meat, browned
some water
soup bone
fresh pea pods
fresh carrots sliced
frozen style beans
corn
mexican style stewed tomatoes
dash chili powder
potatoes, sliced

Brown the stew meat. Add water, bone and sliced onion bring to a boil, reduce heat and simmer for 1½ hours. Remove bone. Add the peas, carrots, celery, beans, corn, tomatoes, chili powder. Add sliced potatoes and tomatoes cook until heated through and vegetables are tender.

APPLE WALNUT CAKE (1-26-99) 2-19-00

1 can French apple pie filling
2 cups flour
1 cup sugar
1½ tsps. baking soda
½ tsp. salt
2 eggs, beaten
1 tsp. vanilla
2/3 cup oil
¾ cup nuts

Tip: To get color back into pillow case that part of it faded. 2-19-00

TACO SOUP (Margaret Gideonsen on The Midwest Today Radio Edition) (1-21-00) 2-19-00

ULTIMATE CHOCOLATE CHIP COOKIE Chocolate Fest ArJay Center (2-2-00) 2-19-00

POTATO SOUP IN A JAR (1-29-99) 2-19-00

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

SELF RISING FLOUR (julaug79pg3) 2-19-00

1½ teaspoon baking powder
½ teaspoon salt
1 cup flour

Remove 2 tsps. of flour to get an accurate 1 cup of flour. Sift thoroughly.

STRAWBERRY WHITE CHOCOLATE TART Chocolate Fest ArJay Center (1-4-00) 2-19-00
(Mabel Fisher)

Crust:

2 cups flour
1 tsp. sugar
Pinch of salt
8 ozs. cold butter, cut in squares
¼-1/3 cup cold water

Filling:

¾ cup whipping cream, scalded
12 ozs. finely chopped white chocolate
4 ozs. butter, softened

MERRY BERRY CHEESE BARS (novdec99pg3) 2-19-00

2 cups unsifted flour
1½ cups rolled oats
¾ cup + 1 tbsp. firmly packed brown sugar
1 cup butter, softened
8 oz. pkg. cream cheese
1 can sweetened condensed milk
¼ cup real lemon juice
1 can whole berry cranberry sauce
2 tbsps. cornstarch

Preheat oven to 350°. With a mixer, combine flour, oats, ¾ cup of brown sugar and butter until crumbly. Set aside 1 ½ cups of this mixture. Press remaining mixture into bottom of a greased 9x13" pan. Bake for 15 minutes, until lightly brown. With a mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in the juice. Spread over warm crust. Combine cranberry sauce, cornstarch and 1 tbsp. brown sugar. Spoon over cheese layer. Top with reserved crust mixture. Bake for 45 minutes, until golden brown. Cool, cut into bars. Keep refrigerated.

Black laundry marker for faded part then soak overnight in bluing and heavily salted water.

SOUR CREAM DROP SUGAR COOKIE 2-19-00

1½ cups sugar
1 cup sour cream
1 cup shortening
2 eggs
¼ tsp. salt
1 tsp. baking soda (add to sour cream)
1 tsp. baking powder
1 tsp. vanilla
½ tsp. lemon extract (optional)
½ tsp. nutmeg
+ or - 4 cups flour

Stir altogether. Leave in refrigerator overnight. Drop by teaspoonfuls on a greased cookie sheet. Press ball of dough with greased and sugared glass bottom. Bake 350° 12-15 minutes.

PEANUT SUPREME PIE 2-19-00

1 9" pie crust, unbaked

Combine til blended:

½ cup chopped peanuts
½ cup creamy peanut butter
½ cup powdered sugar
½ cup half n' half

Pour into pie crust and bake 400° 20-25 minutes. Until golden brown. Cool completely.

Filling:

1 14½ oz. can sweetened condensed milk
½ cup creamy peanut butter
1 cup milk
1 6 serving size vanilla instant pudding

Combine with electric mixer until well blended and pour over cooled pie. Top with ¾ cup chopped peanuts. Refrigerate for 1 hour or more.

VIRGIL'S CHEAP CORNBREAD MIX (requested a cornbread mix recipe gave following but was wrong one.) 2-19-00

Sift 1 cup white cornmeal mix. Pour into a mixing bowl. Add 1 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon sugar. Stir up dry. Bring a pan of water to boil. Stir in enough boiling water to make a thick batter. Fry on Hot griddle, browning on both sides. Makes 4 cakes. (Virgil Powell, Cedar Rapids, Iowa)

CORN MEAL MUFFIN MIX (requested a cornbread mix I found this for muffin mix) 2-19-00

4 cups flour
4 cups cornmeal
1½ cups nonfat dry milk powder
¼ cup baking powder
1 tbsp. salt
1½ cup shortening

Stir dry together. Cut in shortening. Store in glass jar or air tight container. Use mix within a month.

How to use corn meal muffin mix:

2¼ corn meal mix
1 egg, beaten
2/3 cup water

Stir until moist. Fill cups 2/3rds full and bake 400° 20 minutes. Makes 12 muffins.

PEANUT SUPREME PIE (2-19-00) 2-21-00 Top of page

1 9" pie crust, unbaked

Combine til blended:

½ cup chopped peanuts
½ cup creamy peanut butter
½ cup powdered sugar
½ cup half n' half

Pour into pie crust and bake 400° 20-25 minutes. Until golden brown. Cool completely.

Filling:

1 14½ oz. can sweetened condensed milk
½ cup creamy peanut butter
1 cup milk
1 6 serving size vanilla instant pudding

Combine with electric mixer until well blended and pour over cooled pie. Top with ¾ cup chopped peanuts. Refrigerate for 1 hour or more.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) 12-28-99) 2-21-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

GREAT PUMPKIN SPICE CAKE (nov/dec93pg1) 2-21-00

1 pkg. spice cake. dry
1 30 oz. can pumpkin pie mix. as is do not mix anything in
1/3 cup water
2 tsp. baking soda
2 eggs

Dissolve soda in water Combine ingredients and pour in a greased 9" x 13" pan. Bake at 350° for 45-50 minutes or till tests done.

Topping: 8-10 oz. whipped topping
1/3 cup brown sugar
1 tsp. vanilla

Combine. Frost and refrigerate.

CHEESY VEGETABLE SOUP serves 10 (missed, can't find) 2-21-00

WHITE BREAD (missed, can't find) 2-21-00

PEANUT SUPREME PIE (2-19-00) 2-22-00

1 9" pie crust, unbaked

Combine til blended:

½ cup chopped peanuts
½ cup creamy peanut butter
½ cup powdered sugar
½ cup half n' half

Pour into pie crust and bake 400° 20-25 minutes. Until golden brown. Cool completely.

Filling:

1 14½ oz. can sweetened condensed milk
½ cup creamy peanut butter
1 cup milk
1 6 serving size vanilla instant pudding

Combine with electric mixer until well blended and pour over cooled pie. Top with ¾ cup chopped peanuts. Refrigerate for 1 hour or more.

SOUR CREAM SUGAR COOKIES (janfeb99pg5) 2-22-00

2 large eggs
3 cups sugar
1 cup sour cream
½ lb. butter or margarine, softened
2 tbsps. vanilla (or 1 T. vanilla and 1 T. almond extract)
6-8 cups flour
1 heaping tsp. baking soda
1 tsp. baking powder

Beat eggs and sugar until creamy. Blend in sour cream, butter and flavoring. Sift together 2 cups flour with baking soda and baking powder. Blend into creamed mixture. Add additional flour to make a soft dough that's not sticky. Chill dough a few hours. Preheat oven to 350°. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut out cookie shapes. Sprinkle with sugar on top. Bake on lightly greased cookie sheet. Bake for 10-15 minutes; watch for light brown on edges. Makes 8 dozen.

MERRY BERRY CHEESE BARS (novdec99pg3) 2-22-00

GERI'S CHOCOLATE ALMOND COOKIES (missed, found these) 2-22-00

MICRO CHOCOLATE ALMOND BAR COOKIES (mayjun83pg7) 2-22-00

1 fudge cake mix
¾ cup margarine or butter
¾ cup brown sugar
3 eggs, separated
3 tablespoons granulated sugar
6 ounce package chocolate chips
1/3 cup chopped nuts

Reserve ½ of cake mix. Add margarine, brown sugar, egg yolks, and mix well. Stir in remaining cake mix. Spread ½ of batter in each of two 7 x 11½ inch pans. Microwave each 5-6 minutes or till done. In a small clean bowl, whip egg whites till fluffy. Add granulated sugar to make thick meringue. Spread over mix in pans. Top with nuts and chocolate chips. Microwave 2 minutes on high.

UNBAKED CHOCOLATE ALMOND COOKIES (dec66pg6) 2-22-00

Mix one eight ounce package Philadelphia Cream Cheese, 1 ounce of melted semisweet chocolate, ½ teaspoon almond flavoring, dash of salt, 3 cups powdered sugar and 2¼ cup quick roiled oats. Mix together and make into small balls. Roll in shredded coconut or crushed walnuts. (Mrs. Harper)

CHICKEN LEGS WITH SAUCE (missed, can't find) 2-22-00

CHEESY VEGETABLE SOUP serves 10 ( (missed, can't find) (2-21-00) 2-22-00

WHITE BREAD (missed, can't find) 2-21-00

PULL APART BACON BREAD (1-12-00) 2-22-00

1 package (1 pound) Farmland Hickory Smoked Bacon
¾ cup chopped green bell pepper
¾ cup chopped onion
1 teaspoon vegetable oil
3 tubes (7½ ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
¼ cup margarine or butter, melted and cooled slightly

GERI'S CHOCOLATE ALMOND COOKIES (missed, found these) (2-22-00) 2-23-00

MICRO CHOCOLATE ALMOND BAR COOKIES (may/jun83pg7) 2-23-00

1 fudge cake mix
¾ cup margarine or butter
¾ cup brown sugar
3 eggs, separated
3 tablespoons granulated sugar
6 ounce package chocolate chips
1/3 cup chopped nuts

UNBAKED CHOCOLATE ALMOND COOKIES (dec66pg6) 2-23-00

CHEESY VEGETABLE SOUP serves 10 (missed, can't find) (2-21-00) 2-23-00

RIVERBOAT SQUARES (mar/apr90pg8) 2-23-00

1 box yellow cake mix (without pudding)
½ cup melted margarine
1 egg
½ cup nuts

Combine ingredients and press into an ungreased 9 x 13" pan. Mix 8 ozs. cream cheese with 1 lb. of powdered sugar and 2 eggs. Pour over cake batter. Bake at 350° for 35-40 minutes. Sprinkle with additional powdered sugar while hot.

CREAMY TACO CASSEROLE (12-28-99) 2-23-00

1 tube refrigerator biscuits, 10 pkg.
1 tube jumbo biscuits, 8 pkg.
16 oz. carton sour cream
1 can cream of chicken soup
1 can black olives
1 2 cup pkg. shredded cheddar cheese or colby
1 lb. ground beef, browned and drained

Lay 10 biscuits on grease a 9x13" pan side by side and roll out to put them together. Mix ½ sour cream and soup together and sprinkle ground beef on top. Put rest of sour cream on top and olives. Sprinkle cheese and top with 8 biscuits evenly spaced apart and not touching. Bake 400° 25 minutes.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) 12-28-99) 2-23-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

PRINCESS DIANA'S WEDDING CAKE (2-18-00) 2-23-00

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.

PRINCESS DIANA'S WEDDING CAKE FROSTING (2-18-00) 2-23-00

8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar

Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.

CREAMY TACO CASSEROLE (12-28-99) 2-24-00

FIRESIDE CHILI (nov/dec99pg6) 2-24-00

1 lb. ground beef
1 small onion, chopped
4 small cans (15 oz.) pork and beans
1 tbsp. brown sugar
1 can chopped tomatoes (or tomato juice)
1 jar Hormel real bacon bits
¼-½ tsp. chili powder

Sauté the ground beef and onion. Layer all ingredients in a crockpot; cook on low until heated through.

RIVERBOAT SQUARES (mar/apr90pg8) 2-24-00

1 box yellow cake mix (without pudding)
½ cup melted margarine
1 egg
½ cup nuts

CHEESY VEGETABLE SOUP serves 10 (missed, can't find) (2-21-00) 2-24-00

MARY'S AWESOME VENISON CASSEROLE 2-25-00

1 lb. frozen tater tots
1 lb. ground venison or 2/3 lb. + 1/3 lb. ground pork
1 medium onion chopped
½ cup water
2 tsps. salt
1 can peas drained or 1 cup frozen peas
1 can cream celery, mushroom or chicken soup
¾ cup creamed small curd cottage cheese
½ tsp. paprika
¾ cup sharp cheddar cheese

Brown venison in a skillet with onion. Add rest of the ingredients except tater tots and cheese. Line a 9x13" pan with tater tots pour rest on tater tots. Top with cheese. Bake 350° 40-45 minutes. Let cool 5 minutes and serve.

GERI'S CHOCOLATE ALMOND COOKIES (missed, found these) (2-22-00) 2-25-00

MICRO CHOCOLATE ALMOND BAR COOKIES (mayjun83pg7) 2-25-00

1 fudge cake mix
¾ cup margarine or butter
¾ cup brown sugar
3 eggs, separated
3 tablespoons granulated sugar
6 ounce package chocolate chips
1/3 cup chopped nuts

UNBAKED CHOCOLATE ALMOND COOKIES (dec66pg6) 2-25-00

DIABETIC FRUIT BARS FROM LUCILLE (missed, can't find) 2-25-00

SOFT SANDWICH BREAD (BREAD MACHINE 2-4-00) 2-25-00

1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.

GRAPE BALLOON WINE (julaug81pg4) 2-25-00

1 quart Welsh's grape juice for
sweet wine: 5 cups sugar
for sour wine: 4 cups sugar
½ cake yeast

Place all ingredients in a clean 1 gallon glass jug. Shake well. Place a large rubber balloon on jug. Tie with string. Balloon will inflate and deflate. After it deflates, wine is ready to be bottled.

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (julaug90pg6) 2-25-00
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (julaug90pg6)(variation) 2-25-00
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Cut brownies into 3rd's.

Spread 1/3 of the brownies into the bottom of a large pan (bigger than 9x13").
Spread 1/3 of the mousse over the brownies.
Spread 1/3 of the whipped topping over the mousse.
Sprinkle 1/3 of the heath bars on top of the topping.
Sprinkle 1/3 of pecans on top of the heath bars.

Repeat layers until done. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)

CREAMY TACO CASSEROLE (12-28-99) 2-25-00

PRINCESS DIANA'S WEDDING CAKE (2-18-00) 2-25-00

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.

PRINCESS DIANA'S WEDDING CAKE FROSTING (2-18-00) 2-25-00

8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar

Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.

CREAMY TACO CASSEROLE (12-28-99) 2-26-00

APPLE SALAD #1 (12-4-99) 2-26-00

1 8 oz. Cool Whip
2 unpeeled red apples, diced
2 large Snicker bars, regular or large chopped (frozen or real cold candy bars chop better)
2 bananas, sliced

Put Cool Whip in a bowl. Add diced apples and sliced bananas into Cool Whip. Add cut up snicker bars. Mix well and serve.

APPLE SALAD #2 (12-4-99) 2-26-00

8 apples
6 snicker bars, cut up

1 8 oz. pkg. cream cheese
1 8 oz. cool whip
7 oz. jar marshmallow cream

Mix last 3 to make dressing and mix with cut up apples and candy bars.

HAM CASSEROLE WITH MACARONI 2-26-00

1 cup macaroni, cooked
1 can cream of mushroom soup
2/3 cup milk
1 cup grated velveeta cheese
½ tsp. celery seed
1 tsp. WOR sauce
1-1½ cups diced ham

Mix altogether put in casserole and bake 350° 1 hour.

BARBEQUE COUNTRY STYLE PORK SPARERIBS (Lucille's) (2-10-00) 2-26-00

3-5 lbs. pork spareribs
1½ cup catsup
2 tbsps. liquid smoke
¼ cup brown sugar
1 onion, chopped
2 tsps. margarine
1 garlic clove, minced
½ cup chopped celery
2 tbsps. WOR sauce
1 tbsp. dry mustard

SUGAR COOKIE (KRISTINA KELLY'S) 2-26-00

1 cup margarine/butter
2 cups sugar
2 eggs
1 cup vegetable oil
¼ tsp. salt
2 tsps. vanilla
5 cups flour
2 tsps. baking soda
2 tsps. cream of tartar

Cream the moist, add the dry, drop by teaspoons on greased cookie sheet. Press with bottom of glass coated with sugar. Also can roll into balls and coat with sugar and press with decorated molds for design. Bake 350° 10 minutes.

STRAWBERRY DAIQUIRIS (nov/dec99pg7) 2-26-00

16 ozs. frozen strawberries, in sugar
6 ozs. frozen limeade
6 ozs. rum
11 ice cubes

Blend ingredients in blender; makes 4 glasses.

STRAWBERRY DAIQUIRI SLUSH (jul/aug98pg5) 2-26-00

Fill blender half full with ice. Add a small package of frozen strawberries, a small can frozen limeade, and a half can rum. Blend well, to liquefy. Add more ice and blend until container is full. Freeze. Serve topped with whipped topping, garnish with a strawberry.

FRESH STRAWBERRY DAIQUIRIS (jul/aug98pg5) 2-26-00

1 qt. strawberries, cleaned and stemmed
1 can (6 oz.) limeade
1 can rum
½ cup sugar

Add ice and blend desired consistency.

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (julaug90pg6) 2-26-00
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Cut brownies into 3rd's.

Spread 1/3 of the brownies into the bottom of a large pan (bigger than 9x13).
Spread 1/3 of the mousse over the brownies.
Spread 1/3 of the whipped topping over the mousse.
Sprinkle 1/3 of the heath bars on top of the topping.
Sprinkle 1/3 of pecans on top of the heath bars.

NO KNEED BEER BREAD 2-28-00

2 2/3 cups self rising flour
1 12 oz. can beer, opened and at room temperature

Heat oven to 375° Lightly grease a 9x5x3" pan. Put flour in medium bowl and add beer. Stir with rubber spatula. Until mixed and flour is moistened completely. Scrape into prepared pans. Bake 50-55 minutes until top is lightly browned and pulls away from sides of pan. Test with toothpick if clean its done. Cool on wire rack for 5 minutes then cool rest of the way out of pan on rack. Cut with a serrated bread knife into ½" thick slices baking time is 2 minutes +55 minutes and the cost is $.99 and is low fat.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 2-28-00

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer 1/2 dressing in bottom, 1/2 soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

BEEF CHILI SOUP KIT (makes 8 servings) (12-3-99) 2-28-00

Layer following ingredients in a 1 pint jar:

½ cup dried red kidney beans
½ cup dried navy beans
½ cup dried black beans
1/3 cup dried minced onions
2-3 tbsps. chili powder
2 tbsps. dried cilantro or parsley flakes
2 tsps. ground cumin
1 tsp. salt
½ tsp. dried minced garlic

Close jar securely; decorate top with cloth and ribbon. Attach a gift tag with instructions:

In a Dutch oven, brown 2 lbs. ground beef; drain. Add ingredients from the jar, plus 6 cups water; bring to a boil, reduce heat, cover and simmer for 1½ to 2 hours, until beans are tender. Add 3 cans (14½ oz.) tomato juice bring to a boil; reduce heat, cover and simmer for 15 minutes. You could substitute 2 lb. boneless beef chuck just brown half of the meat in 1 tbsp. vegetable oil; remove meat and brown other half of meat. Drain off the oil and proceed with above directions.

Tip: Get rid of Boxelder bugs in house. Take off sweeper part of vacuum and suck up the bugs and dispose of bag immediately. 2-28-00

HONEY MUSTARD DRESSING (from Heloise) 2-28-00

1 tbsps. cider vinegar
2 tbsps. spicy mustard
2 tbsps. dry mustard
¼ cup mayonnaise
¼ cup honey
¾ cup plain yogurt
1/8 tsp. ground black or red pepper

Stir till smooth. Cover and chill. Makes about 1½ cups.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) 12-28-99) 2-28-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

CINNAMON ROLLS (2-28-00) 2-28-00

2 loaves frozen bread dough, let rise according to directions

Roll out the dough, sprinkle with cinnamon and sugar. Cut into rolls.

Mix:

adding nuts if desired
1 pkg. vanilla pudding
1 cup brown sugar
1 stick margarine
3 tbsp. milk

Put the sauce in the bottom of 9x13 pan and put the rolls on top. Bake 350° 20 minutes.

BENNIGAN'S ULTIMATE BAKED POTATO SOUP (from magazine) 12-28-99) 2-29-00

3 lbs. potatoes, scrubbed and pierced
1 tbsps. stick butter or margarine
1½ cups finely chopped onions
2 tbsps. minced garlic
1 - 14½ oz. can chicken broth
3 cups milk
1 tsps. salt
¼ tsps. pepper

CROCK POT ITALIAN BEEF (mayjun98pg2) 2-29-00

2-3 lb. Roast (cut and type of meat your choice)

Brown the meat on both sides in skillet. Put meat in crock pot and add:
1 can beer
1 can beef broth
1 jar pepperocini (yellow peppers)
1 pkg. Good Seasonings Italian Dressing mix (dry)

Cook on low for 7-8 hours

SOUR CREAM SUGAR COOKIES (jan/feb99pg5) 2-29-00

2 large eggs
3 cups sugar
1 cup sour cream
½ lb. butter or margarine, softened
2 tbsp. vanilla (or 1 T. vanilla and 1 T. almond extract)
6-8 cups flour
1 heaping tsp. baking soda
1 tsp. baking powder

POTATO SOUP IN A JAR (1-29-99) 2-29-00

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

SAUCE FOR BREAD PUDDING 2-29-00

1 pkg. instant vanilla pudding
3½-4 cups milk
1/8-½ tsp. nutmeg

Whisk together and pour over bread pudding when ready to serve.

BEEF CHILI SOUP KIT (makes 8 servings) (12-3-99) 2-29-00

Layer following ingredients in a 1 pint jar:

Close jar securely; decorate top with cloth and ribbon. Attach a gift tag with instructions:

FIVE CHIP COOKIE (1-8-00) 2-29-00

2/3 cup each, milk chocolate, butterscotch, peanut butter, vanilla, semi sweet chips
1 cup margarine
1 cup peanut butter
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. soda
½ tsp. salt

Cream the margarine and peanut butter. Add eggs one at a time and blend. Add vanilla. Add the dry ingredients and mix well. Fold in the mixed together chips. Drop by tablespoonfuls on a ungreased baking sheet 2" apart. Bake 350° 10-12 minutes. Cool on sheet for 1 minute then cool on wire rack.

MARY'S AWESOME VENISON CASSEROLE (2-25-00) 2-29-00

1 lb. frozen tater tots
1 lb. ground venison or 2/3 lb. + 1/3 lb. ground pork
1 medium onion chopped
½ cup water
2 tsp. salt
1 can peas drained or 1 cup frozen peas
1 can cream celery, mushroom or chicken soup
¾ cup creamed small curd cottage cheese
½ tsp. paprika
¾ cup sharp cheddar cheese

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