Radio Given Recipes

Radio Given Recipes July

July 2 July 5 - July 10 July 12 - July 15 July 17 July 19 - July 23 July 27 - July 31

PEANUT BUTTER CUPCAKES 7-2-99 Top of page

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

Cream first 3 ingredients. Add eggs, vanilla and mix well. Combine the next 3 and add to creamed mixture alternately with milk. Fill paper lines tins with ¼ cup batter each and press 1 peanut butter cup in center, until its flush with the batter. Bake 350° 22-24 minutes.

ONE-STEP PINEAPPLE ANGEL FOOD CAKE (4-29-99) 7-2-99

One step angel food cake mix
1 20 oz. can crushed pineapple

Mix and pour into a 9x13" pan bake at 350° for 25 minutes.

ANOTHER SUGAR-FREE STRAWBERRY PIE (4-14-99) 7-2-99

1 baked pie shell
1 qt. strawberries, sliced
1 pkg. sugar free instant vanilla pudding
1 pkg. (3 oz.) sugar free strawberry gelatin
1¾ cups water

Mix in pudding per package directions. Mix in gelatin and water. Put berries in bottom of pie shell. Pour mixture over berries. Top with whipped topping.

Tip: Use wink to get rust stains out of clothes. Or use ½ and ½ hot water and vinegar. 7-2-99

OREO BARS 7-2-99

16 ozs. Oreos, crushed
1 stick margarine

Combine and press into a 9x13" pan.

1 cup mini chocolate chips
1 can sweetened condensed milk

Combine and melt in microwave. Pour over crust.

1 cup chocolate chips
Nuts to taste

Sprinkle chips over top. Bake at 350° for 15 minutes.

BROCCOLI/CAULIFLOWER SALAD 7-5-99 Top of page

red onion
Broccoli
Cauliflower
red pepper
black olives
(can add tomatoes, garlic and cucumbers as well)

Add Italian dressing and mix well.

RED, WHITE AND BLUEBERRY SALAD (jul/aug82pg7) 7-5-99

1st layer:
1 package raspberry jello
2 cups hot water

Dissolve and pour in 8x12 inch pan.

2nd layer:
Heat 1 cup milk and 1 cup sugar. Add 1 envelope unflavored gelatin to ½ cup cold water. Add to hot milk. Beat 8 ounces of softened cream cheese plus 1 teaspoon vanilla. Beat till smooth. Add to milk/gelatin mix. (may have better luck if you add another package of unflavored gelatin if it doesn't set up)

3rd layer:
Add 1 cup hot water to 1 package raspberry jello and 1 can blueberries with juice. Pour over 2nd layer.

THE CHOCOLATE CHIP COOKIES (6-25-99) 7-5-99

1 stick of butter
12 ozs. chocolate chips
3 eggs, slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
pinch of salt
18 ozs. white chocolate chips (there was a dispute on where to find 18 oz. bags of these, I would use a
10-12 ozs. myself)
1 cup chopped nuts

In a saucepan melt the first two ingredients, stir in eggs, sugar, vanilla and mix well. Set aside. In a large bowl combine: flour, soda, salt, white chocolate chips and nuts. Mix well. pour first mixture over dry ingredients and mix well. Chill dough til firm. Drop by teaspoonsful onto an ungreased cookie sheet. Bake 350° for 12-14 minutes. These cookies can be frozen.

TUNA CASSEROLE (missed found this one in 1984) 7-5-99

TUNA CASSEROLE (mar/apr84pg2) 7-5-99

1 can tuna, drained
1 can cream of mushroom soup
2 eggs, beaten
½ cup chopped celery
½ small onion, finely chopped
salt and pepper to taste
½ cup instant rice, cooked

Mix well and place in a casserole and top with grated American cheese. Bake at 350° for 30 minutes,

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 7-5-99

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.

HOT GERMAN POTATO SALAD with Hungry Jack Scalloped Potatoes 7-5-99

1 box hungry jack creamy scalloped potatoes
½ cup hormel real bacon bits
2 tbsps. sugar
½ celery seed
½ tsp. pepper
2 2/3 cup boiling water
1 cup milk
1 tbsp. vinegar
1 tbsp. WOR sauce
1 cup sauerkraut, drained

Throw in red and green peppers, chopped to taste. Combine all ingredients except sauce packet. Put all ingredients in a 2 quart casserole dish. Bake at 400 for 35-40 minutes. Let stand a few minutes before serving.

BLOOMIN' ONION (mar/apr97pg5) 7-5-99

1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

Peel onion, leaving root intact. Cut onion vertically into fourths, up to ½" of root. Cut fourths into thirds. Place onion in boiling water for 5 minutes. Remove and place in ice water for five minutes. Loosen petals and drain upside down. Put flour and salt in plastic bag. Place onion in a bag and shake to coat. Dip onion in egg and cracker crumbs. Freeze 30 minutes, then refrigerate 30 minutes. Fry 5-7 minutes in 3" of hot oil (375°).

OREO BARS (7-2-99) 7-5-99

16 ozs. Oreos, crushed
1 stick margarine

Combine and press into a 9x13" pan.

1 cup mini chocolate chips
1 can sweetened condensed milk

Combine and melt in microwave. Pour over crust.

1 cup chocolate chips
Nuts to taste

Sprinkle chips over top. Bake at 350° for 15 minutes.

TUNA NOODLE SUPREME (jan67pg2) 7-5-99

1 can cream of mushroom soup
4 ounce can sliced mushrooms
1 cup sour cream
2 cans (6½ ounce) Tuna
1 can drained and rinsed whole boiled onions
2 cups cooked noodles
paprika

Blend undiluted mushroom soup, sliced mushrooms (liquid and all), and sour cream. Stir in tuna, onions and noodles. Turn into greased 1½ quart casserole. Sprinkle with paprika. Bake for 30 minutes at 350°.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 7-6-99

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.

KENTUCKY FRIED CHICKEN COLE SLAW (sep/oct83pg6) 7-6-99

cabbage
carrots
1 quart of Miracle Whip
1 quart of tarragon vinegar
2 pounds sugar
2 cups oil
salt to taste ... not much

MRS. WAGE'S POLISH DILL MIX (missed, can't find) 7-6-99

Hint: To soften hardened brown sugar, place in a jar or container with a tight lid. Add a half apple or half an orange before sealing & let remain for couple of days.

JOANNA LUND'S PRETZEL STRAWBERRY DESSERT (6-25-99) 7-6-99

4 ozs. crushed pretzels
sugar substitute for 4 tsps. sugar
8 tsps. reduced calorie margarine
8 ozs. reduced calorie cream cheese
sugar substitute for 3 tbsps. sugar
2 cups reduced calorie whipped topping
1 pkg. sugar free strawberry gelatin
2 cups boiling water
4 cups strawberries, sliced

Combine pretzels, sweetener and margarine; press into a 9x13" pan. Bake at 350° for 15 minutes. Combine cream cheese and sugar; fold in the whipped topping and spread over the cooled crust. Put mixture in the freezer for at least a half hour, but no more than 1 hour; then put in refrigerator. Dissolve gelatin in water let cool to lukewarm add strawberries and pour over cream cheese mixture. Chill until firm, for 8-12 hours; high for 4-6 hours.

QUICK POTATO SALAD 7-6-99

6 cans whole potatoes cubed
1 large carton cottage cheese, small curd
1 cup mayonnaise
1 cup hormel real bacon bits
1 tsp. Dijon mustard
3 tbsps. dill weed

Mix and serve.

RED, WHITE AND BLUEBERRY SALAD (jul/aug82pg7) 7-6-99

1st layer:
1 package raspberry jello
2 cups hot water

Dissolve and pour in 8x12 inch pan.

3rd layer:
Add 1 cup hot water to 1 package raspberry jello and 1 can blueberries with juice. Pour over 2nd layer.

TAVERNS (1960 Gazette) 7-6-99

2 lbs ground hamburger
1 cup water
¾ cup ketchup
3 tbsps. yellow mustard
½ tsp. chili powder
1 onion, minced
salt and pepper to taste

Bring water to boil crumble burger add to water along with the remaining ingredients. Bring mixture back to boil and boil 2 more minutes. Mix well. Reduce heat and simmer until thick.

TEA ROLLS (missed, found this one on internet) 7-6-99

CLOVER TEA ROLLS 7-6-99

A delicious, unusually shaped roll that accompanies any meal or can be enjoyed by itself.

2 cups sifted all purpose flour
¼ cup sugar
¾ teaspoon Baking Soda
½ teaspoon salt
1/3 cup vegetable shortening
½ cup milk
3 tablespoons lemon juice

Sift together flour, sugar, baking Soda and salt into large bowl. Cut in shortening until mixture resembles coarse meal. Combine milk and lemon juice; quickly stir into flour mixture to form a soft dough. Turn onto lightly floured board; knead slightly. Form into small balls about the size of marbles. Put three balls into each greased muffin cup (about 2¼ inch diameter). Bake in 450 degree oven 15 minutes or until lightly browned. Makes about 1 dozen rolls. One roll provides: 140 Calories, 38 percent Calories from fat, 1.5 g saturated fat, 0 mg cholesterol, 145 mg sodium

DRAIN CLEANER (jul/aug93pg4) 7-6-99

1 cup baking soda
1 cup cider vinegar
1 pint boiling water

Pour soda down drain and follow with vinegar. Stand back! Let "work" for a while, then flush with water.

LEMONADE COOKIES (mar70pg2) 7-7-99

1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar

Cream butter and 1 cup sugar together. Add eggs and beat until light and fluffy. Sift flour and soda together and add alternately to the cream mixture with ½ cup lemonade concentrate. Drop dough from a teaspoon two inches apart onto ungreased cookie sheet. Bake at 400° for 8 minutes or until light brown around the edges. Brush hot cookies with rest of lemonade and sprinkle with sugar. Cool on rack.

PEANUT BUTTER CUPCAKES (7-2-99) 7-7-99

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

HOT GERMAN POTATO SALAD with Hungry Jack Scalloped Potatoes (7-5-99) 7-8-99

POPCORN CHIPWICHES 7-8-99

2½ qts. popped popcorn
1½ cup brown sugar
¾ cup dark corn syrup
½ cup butter
1 tbsp. vinegar
½ tsp. salt
16 oz. pkg. chocolate chips
½ cup chopped walnuts
2 pints brick style vanilla ice cream

Bring the brown sugar, syrup, butter, vinegar, salt to boil and stir till sugar is dissolved. Cook to hard ball stage. Pour syrup over corn and stir to coat. Divide popcorn and press firmly into 2 9x13" pans. Cool. Cut into 12 rectangles. Cut ice cream into 6 slices put between 2 popcorn squares wrap each and freeze.

GRAHAM CRACKER FLUFF (6-8-99) 7-8-99

24 graham crackers, crushed
½ cup butter/margarine
½ cup brown sugar
2 pkg. Knox gelatin
½ cup cold water
1 cup sugar
1½ cups milk
4 eggs, separated
2 tsps. vanilla
16 ozs. whipped topping

Combine cracker crumbs with margarine and sugar; reserve ½ cup of mixture for topping. Put crumbs in a 9x13" pan. Mix gelatin and cold water; set aside. Beat egg yolks with sugar, vanilla and milk; heat, and add gelatin mixture; continue heating until gelatin is dissolved. Put mixture in a large bowl; chill until slightly thick. Add the beaten egg whites and whipped topping; mix well; pour over crumb base. Top with the ½ cup reserved crumbs. Refrigerate for several hours, or overnight. If using whipping cream, reduce sugar amount to ½ cup.

BOSTONIAN BLUEBERRY MUFFINS 7-8-99

1 cup flour
1 cup whole wheat flour
½ cup + 1½ tbsps. sugar
1 tbsp. baking powder
½ tsp. salt
½ tsp. cinnamon
1½-2 cups fresh or unsweetened frozen blueberries
¼ cup butter, melted
½ cup buttermilk
2 eggs
½ tsp. vanilla

Combine dry ingredients except 1½ tbsps. sugar. Blend in bowl. In a separate bowl 1 tbsp. dry ingredients with berries stir to coat. Add to milk eggs and vanilla. Add dry ingredients and stir in berries. Fill muffins tins 2/3rds full. Bake 425° 15 minutes until golden brown. Let cool 5 minutes then remove from pans.

THE CHOCOLATE CHIP COOKIES (6-25-99) 7-8-99

1 stick of butter
12 ozs. chocolate chips
3 eggs - slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
pinch of salt
18 ozs. white chocolate chips (there was a dispute on where to find 18 oz bags of these, I would use a
10-12 oz. bag myself)
1 cup chopped nuts

In a saucepan melt the first two ingredients, stir in eggs, sugar, vanilla and mix well. Set aside. In a large bowl combine: flour, soda, salt, white chocolate chips and nuts. Mix well. pour first mixture over dry ingredients and mix well. Chill dough 'til firm. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 350° for 12-14 minutes. These cookies can be frozen.

SAND ART BROWNIES (12-28-98) 7-8-99

In a 1 quart wide mouth jar, layer the following:
½ tsp. salt
½ cup plus 2 tbsps. flour
1/3 cup cocoa
½ cup flour
2/3 cup brown sugar
2/3 cup sugar
½ cup chocolate chips
½ cup white chocolate chips
Walnuts or pecans to fill jar

Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla, 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" pan. Bake at 350° for 30 minutes.

LEMONADE COOKIES (mar70pg2) 7-8-99

1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar

BRUNCH CASSEROLE (3-10-97) 7-8-99

10 chopped hard cooked eggs
1½ cups diced celery
2/3 cup margarine
½ cup chopped pecans or walnuts
2 tbsps. chopped green pepper
1 tsp. finely chopped onion
½ tsp. salt
¼ tsp. pepper
1 cup shredded cheddar cheese
½ cup crushed potato chips

Put all in a 11x7x2" greased dish. Top with cheese and chips. Bake uncovered 25 minutes at 375°.

E-Z-EST LEMONADE PIE (may/jun98pg7) 7-9-99

1 small container frozen lemonade, thawed
1 small carton whipped topping
1 can sweetened condensed milk

Mix ingredients well. Pour into a graham cracker pie crust. Refrigerate several hours before serving.

LEMONADE PIE (may/jun98pg7) 7-9-99

2 small (3½ oz.) boxes instant vanilla pudding
1¾ cups milk

Whisk together for 2 minutes. Add a 6 oz. can frozen lemonade, whisk for 30 seconds. Fold in 8 oz. carton of regular (no diet) whipped topping. Pour into a 9 in. graham cracker crust.

JENNIE'S SUPER DELICIOUS CRANBERRY SALAD (75th cookbook pg. 13) 7-9-99

1 (6 ounce) package raspberry gelatin
2½ cups water
1 (16 ounce) cart whole cranberry sauce
1 (15 ounce) can crushed pineapple, undrained
½ cup chopped walnuts

Dissolve gelatin in boiling water. Stir in the cranberry sauce and pineapple. Chill until partially set and stir in walnuts. Four in mold or 9 by 12 inch pan. Chill until firm.

STRAWBERRY TOPPING 7-9-99

1 tbsp. balsamic vinegar
1 tbsp. maple syrup

Mix. Pour over strawberries.

Tip: Use 100% vegetable oil from Hy-Vee in your stir crazy popcorn maker it coats the corn really well.

BROWNIE PIZZA (from The Place, Michael McNut) 7-10-99

1 stick butter
1 cup sugar
1 cup flour, plus 1 tbsp.
1 can (16 oz.) chocolate syrup
4 eggs
¼ tsp. baking powder
1 tsp. vanilla
1 cup miniature marshmallows
½ cup M&M'S
½ cup chopped peanuts
1/3 cup caramels, melted

Cream the butter with the sugar; add the eggs one at a time; stir in chocolate syrup, vanilla, flour and baking powder. Pour batter onto a pizza pan. Bake at 375° for 20 minutes. Sprinkle on the marshmallows, M&M's and peanuts; let pizza cool. Drizzle the caramel over the top.

PEANUT BUTTER/CHOCOLATE CHIP BARS (Rachel Wahl) 7-10-99

1 stick butter
½ cup peanut butter
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla
3 eggs
1 cup flour
1 tsp. baking powder
½ tsp. salt
2 cups mini chocolate chips

Mix first 2 then add next 4 mix well add next 3. Mix in chips. Spread in greased 9x13" pan. Bake 350° 40 minutes. check every 10 minutes.

ULTIMATE BROWNIES (Jenny Bromwell from Martha Stewart) 7-10-99

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature (plus more for dish and parchment)
1 2/3 cups sifted all purpose flour, plus more for parchment
8 ozs. unsweetened chocolate, chopped
5 large eggs
2 teaspoons pure vanilla extract
3¼ cups sugar
¼ teaspoon salt
7 ozs. semisweet chocolate, cut into chunks (1¼ cups)

Heat oven to 425 degrees. Butter a 9 x 13" glass baking dish, and line with parchment. Butter and flour the parchment. Set the dish aside. Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside. In the bowl of an electric mixer fitted with a whisk attachment, combine eggs, vanilla, and sugar; beat on high speed 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating to combine. Fold in the semisweet chocolate chunks. Pour the batter into the prepared baking dish. Bake bars until edges just start to pull away from pain, but the center is still moist, 25 - 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container up to 1 week.

SALTED NUT ROLL BARS (A.J.) 7-10-99

16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz pkg. mini marshmallows

Put half of the peanuts on bottom of a 9x13" baking dish. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter; stir in marshmallows, but do not melt, pour over the nuts and spread out evenly; top with remaining nuts. Let bars cool before cutting.

TRIPLE ESPRESSO BROWNIE (Lee Donahue) 7-10-99

Brownies:
21½ oz. pkg. Pillsbury Brownie Mix
½ cup water
¼ cup oil
1 egg
2 tsps. instant espresso coffee granules
1 tsp. vanilla

Filling:
¼ cup butter or margarine, softened
½ cup firmly packed brown sugar
1 egg
2 tsps. instant espresso coffee granules
1 tsp. vanilla
1 cup coarsely chopped walnuts
3 (4 oz.) bars sweet dark or bittersweet chocolate, coarsely chopped

Glaze:
½ cup semi-sweet chocolate chips
1 tbsp. butter or margarine
1/8 tsp. instant espresso coffee granules
1-2 tsps. milk or whipping cream

Heat oven to 350. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350 for 30 min. Remove from oven. Meanwhile, in small bowl combine ¼ cup butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 tsps. coffee granules and 1 tsp. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake and additional 17-20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 tbsp. butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp. coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. 36-48 bars.

PEACHES & CREAM WOLLOP 7-12-99 Top of page

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs cream cheese
1½ cup powdered sugar
1 8 oz. carton cool whip

Mix and put on top crust.

Layer 3

In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 ozs. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.

CHILI RELLANOS 7-12-99

8 fresh green California chili peppers, roasted peeled and seeded, but not chopped
½ cup flour
oil for frying

Lightly toast ¼ cup slivered almonds in 1 tbsp. butter. Brown ½ lb. ground beef in butter.

1 clove minced garlic
¼ cup tomato puree
¼ cup seedless raisins
2 tbsps. sherry
1 tsp. cinnamon
½ tsp. salt
¼ tsp. ground cloves
1 tbsp. vinegar
1½ tsps. sugar

Cook uncovered till most of the liquid evaporated. Cool. Fill chilies with 2 tbsps.
Filling

Separate 5 eggs. Beat whites with 1 tsp. salt until soft peaks form. Beat yolks till thick and fold into whites. Heat ¼" salad oil. Coat chilies with egg batter. Use 2 forks to take out of batter. Fry peppers till golden brown. Drain on paper towels.

Sauce:

3 tbsps. finely chopped onions
1 clove minced garlic

Sauté in 1 tbsp. butter till golden. Stir in 15 oz. can spanish tomato sauce, ¼ cup water, ¼ tsp. salt, ¼ tsp. crumbled oregano. Simmer 15 minutes and serve over top. Can stuff peppers with jack cheese. Brown onion in 2 tablespoons oil. Add garlic salt and cook 1 minute. Add remaining ingredients and simmer ½ hour. Serve over chili rellanos.

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding) (2-1-99) 7-12-99

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 ozs. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake at 375°, 8-10 minutes.

Variations on Soft Chocolate Chip Cookie Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's.

BREAKFAST HOT DISH (Farm Bureau) (3-31-99) 7-12-99

1 box less 1 cup crutelles (croutons)
2 cups shredded cheese
2 lbs. little sizzlers, cut up
4 eggs
2½ cups cream of mushroom soup
1 small can mushrooms

Place crutelles in greased 9x13" pan. Top with cheese. Cook sausage till brown. Arrange sausage on top of cheese. Beat eggs and mix well, soup and mushrooms. Pour over sausage. Refrigerate overnight. Bake 350° 1 hour 15 minutes until browned.

POPPY SEED FILLING FOR KOLACHES 7-13-99

1 can poppy seed filling
½ cup raisins, plump in milk (cover with milk in pan and warm up)

Add filling, crushed graham crackers enough to thicken.

KILLER MUSHROOMS 7-13-99

6 sticks butter, melted
Dash of celery salt
1 clove garlic, minced (or more)
Dash of garlic salt
Dash of pepper
1 tsp. real lemon juice
4 small boxes mushrooms, sliced

Put all ingredients in a crockpot. Cook on low, for 1½ hours.

FULTON COUNTY BOIL DINNER 7-13-99

New potatoes, chopped
String beans, chopped
Carrots, chopped
Onions, chopped

Put vegetables in a large pot cover with water; add pieces of ham or bacon; season with salt and pepper. Bring mixture to a boil and cook until vegetables are tender. Serve over crumbled cornbread.

BOSTONIAN BLUEBERRY MUFFINS (7-8-99) 7-13-99

CRAB CAKES 7-13-99

1 lb. crab meat
1 egg yolk
1½ tsps. salt
Pepper to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 tbsp. mayonnaise
1 tbsp. chopped parsley
½ tsp. paprika
1 tbsp. butter/margarine, melted
1 cup bread crumbs

Mix all ingredients; form into patties. Put ½ cup butter in a skillet; heat. Fry the patties about 5 minutes per side, until golden brown. Garnish with lemon wedges when serving.

CABBAGE KOLACHES 7-13-99

4 cups finely shredded cabbage
½ stick butter
2 tbsps. sugar
1 tsp. salt
dash pepper

Melt butter add the rest. Mix well and cook till golden and thick about ½ hour.

POPPY SEED FILLING FOR KOLACHES (7-13-99) 7-14-99

1 can poppy seed filling
½ cup raisins, plump in milk (cover with milk in pan and warm up)

Add filling, crushed graham crackers enough to thicken.

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding) (2-1-99) 7-14-99

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 ozs. chocolate chips

Variations on Soft Chocolate Chip Cookie Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's.

ZUCCHINI PIE (9-26-96) 7-14-99

4 cups cooked, peeled, seeded, drained Zucchini, make it look like apples when sliced
1½ tsps. cream of tartar
dash salt
2 tbsps. flour
1 tbsp. lemon juice
dash nutmeg
1¼ cup sugar
1½ tsps. cinnamon
2 tsps. margarine
1 unbaked pie shell

Combine all but shell. Fill shell and cover with 1 stick margarine ½ cup sugar, ½ cup flour that has been mixed together. Bake 375° 45 minutes.

FROZEN FRUIT SALAD 7-14-99

1 6 oz. can frozen orange juice
1 6 oz. can frozen lemonade
1 can crushed pineapple and juice
1 cup sugar

Put in any kind of fruit you want. Bottle of 7-up (10 oz.) 2 bananas sliced. Can use canned fruit, drained. Mix and freeze.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 7-14-99

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.

CRAB CAKES (7-13-99) 7-14-99

Mix all ingredients; form into patties. Put ½ cup butter in a skillet; heat. Fry the patties about 5 minutes per side, until golden brown. Garnish with lemon wedges when serving.

FULTON COUNTY BOIL DINNER (7-13-99) 7-14-99

New potatoes, chopped
String beans, chopped
Carrots, chopped
Onions, chopped

Put vegetables in a large pot cover with water; add pieces of ham or bacon; season with salt and pepper. Bring mixture to a boil and cook until vegetables are tender. Serve over crumbled cornbread.

GREEK PASTA SALAD 7-14-99

1 lb. linguine or rotini, cooked
1 can jumbo, pitted olives, sliced and drained
2 sweet red pepper, sliced in julienne strips
2 green peppers, sliced in julienne strips
1 pt. cherry tomatoes
1 bunch green onions, chopped
½ lb. Feta cheese, crumbled

Dressing;

2 tsps. dried basil
2 tsps. oregano
2 tsps. dill weed
1 tsp. pepper
2 tsps. salt
1 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 green onion chopped
3 tbsps. dijon mustard

Combine dressing ingredients; toss with veggies and cheese; let marinate in refrigerator. You could also add 2 jars of marinated artichokes, drained.

How to fill Zonaches: 7-14-99

Make balls of sweet dough. Line up on cloth covered board. Cover with cloth to let rise to double. After rise, flatten. Then place cabbage on center. Bring in opposite sides, pinch shut. Place on greased cookie sheet seam side up. Let rise. Bake at 400° for 15 minutes.

FREEZING PEACHES: 7-14-99

Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix thoroughly. Pour on 1 can (6 oz.) frozen orange juice, thawed; mix well. Put in freezer containers.

PEACHES & CREAM WOLLOP (7-12-99) 7-15-99

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs. cream cheese
1½ cup powdered sugar
1 8 oz. carton cool whip

Mix and put on top crust.

Layer 3

GREEK PASTA SALAD (7-14-99) 7-15-99

Dressing;

2 tsps. dried basil
2 tsps. oregano
2 tsps. dill weed
1 tsp. pepper
2 tsps. salt
1 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 green onion chopped
3 tbsps. dijon mustard

Combine dressing ingredients; toss with veggies and cheese; let marinate in refrigerator. You could also add 2 jars of marinated artichokes, drained.

HOT GERMAN POTATO SALAD with Hungry Jack Scalloped Potatoes (7-5-99) 7-15-99

BEET BREAD 7-15-99

1 cup brown sugar
¼ cup salad oil
3 eggs
1 16 oz. can beets, drained (reserve liquid)
3 cups sifted flour
2 tsps. baking powder
1½ tsps. pumpkin pie spice
1 tsp. ginger
½ tsp. salt
1 tsp. grated orange rind

Beat sugar, eggs and oil until light and fluffy. Puree beets in blender till smooth. Beat into egg mixture. Blend flour, baking powder, pumpkin pie spice, ginger, salt. Fold flour mixture and orange rind into batter and mix well. Turn batter in a greased and floured loaf pan. Bake 350° 1 hour.

Glaze:

½ cup brown sugar
¼ cup orange juice, not concentrated
reserved beet liquid

Combine and simmer over low heat till thickened. Pour over while bread is warm. Before serve Serve with cream cheese.

BREAKFAST HOT DISH (Farm Bureau) (3-31-99) 7-15-99

1 box less 1 cup crutelles (croutons)
2 cups shredded cheese
2 lbs. little sizzlers, cut up
4 eggs
2½ cups cream of mushroom soup
1 small can mushrooms

CAPPUCCINO MIX (mar/apr95pg5) 7-15-99

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. nutmeg

Combine ingredients; mix well. Keep stored in airtight container. To prepare 1 cup, stir 3 tbsps. mix into 6 ozs. hot water (not boiling).

DIABETIC FRUIT COOKIES 7-15-99

½ cup prunes, chopped
½ cup dates
½ cup raisins
1 stick margarine
1 egg, beaten
1 cup flour
½ tsp. baking soda
1 tsp. vanilla
½ cup walnuts, chopped

Cook fruits in 1¼ cups water for 6 minutes. Add the margarine and let cool. Add remaining ingredients and let the dough chill for 1 hour. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 12 minutes.

BUMBLEBERRY PIE (from Taste of Home) 7-15-99

2 2 crust pastry shells:
2 cups fresh/frozen blueberries
2 cups fresh/frozen raspberries
2 cups fresh/frozen strawberries
2 cups fresh/frozen rhubarb, chopped
4 cups baking apples, peeled and chopped
2 cups sugar
2/3 cup flour
2 tbsps. lemon juice

Thaw any frozen berries. Combine ingredients and put in each pie crust; top with second crust and cut vents. Mix 1 egg yolk with a little water and brush tops of crusts. Bake at 350° for 50-60 minutes.

SALTED NUT ROLL BARS (A.J.) (7-10-99) 7-17-99 Top of page

16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz. pkg. mini marshmallows

PEANUT BUTTER CUPCAKES (7-2-99) 7-17-99

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 7-17-99

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.

LEMONADE COOKIES (7-7-99) 7-17-99

1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar

THE CHOCOLATE CHIP COOKIES (6-25-99) 7-17-99

1 stick butter
12 ozs. chocolate chips
3 eggs, slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
Pinch of salt
18 ozs. white chocolate chips
1 cup chopped nuts

In a saucepan, melt butter and 12 ozs. chocolate chips, stirring often. Stir in eggs, sugar and vanilla; mix well and set aside. In a large bowl, combine flour, baking soda, salt, white chocolate chips and nuts; mix well. Pour first mixture over second; stir to combine. Chill dough in refrigerator. Put on ungreased cookie sheet and bake at 350° for 12-14 minutes. Cookies can be frozen.

ROYAL RASPBERRY CAKE (6-4-99) 7-17-99

2 cups flour
½ tsp. salt
1 tbsp. baking powder
1 tsp. vanilla
3½ cups fresh raspberries
1/3 cup sugar
1 egg
1 cup milk
½ cup butter or margarine

Stir together flour, salt, and baking powder. Set aside. Cream butter and sugar. Stir in egg, milk and vanilla. Add dry ingredients. Stir and pour into greased 9x13" pan. Spread berries over batter. Bake at 350 for 30-35 minutes.

Glaze:
1½ cups powdered sugar
2 tbsps. cream
1 tsp. vanilla

Combine and beat well. Spread glaze over cake while still hot.

FROZEN FRUIT SALAD (7-14-99) 7-19-99 Top of page

1 6 oz. can frozen orange juice
1 6 oz. can frozen lemonade
1 can crushed pineapple and juice
1 cup sugar

Put in any kind of fruit you want. Bottle of 7-up (10 oz.) 2 bananas sliced. Can use canned fruit, drained. Mix and freeze.

PICKLED HOT DOGS (5-17-99) 7-19-99

4 1 lb. pkgs. hot dogs
2 large onions, sliced thin
¾ cup sugar
2 tbsps. salt
1¼ tsps. fresh green peppers
¼ cup cumin
4½ hot pepper sauce
4 cups vinegar
1 tsp. pickling spice

Slice each wiener into 3 pieces. Combine onions and hot dogs and set aside. Combine rest and boil 3 minutes. Let cool and pour over wieners and refrigerate several days.

ZUCCHINI BARS 7-19-99

2 cups sugar
½ cup oil
½ cup apple sauce
3 eggs
2 cups flour
1 tsp. cinnamon
1 tsp. salt
2 tsps. baking soda
½ tsp. baking powder
1 tsp. vanilla
2 cups shredded zucchini
1 small carrot, grated
¾ cup oats
1 cup nuts, chopped
1 cup raisins

Mix all ingredients well, pour into a jelly roll pan. Bake at 350° for about 20 minutes, or more (test with a toothpick for doneness.) Let cool.

Frosting:
½ cup margarine
¼ tsp. almond extract
2 tsps. vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened

Mix all ingredients, spread on bars when cool.

CRICKET SPRAY (sep/oct97pg4) 7-19-99

5 ozs. turpentine
5 ozs. liquid soap
5 gallons water

Spray around foundation of house or garage

SPIDER SPRAY (sep/oct98pg6) 7-19-99

1 cap Lemon Joy (dish soap)
1 cap Listerine
1 cap ammonia cleaner
1 qt. water

Mix together and spray on areas where spiders are coming in.

MIXED FRUIT DRINK SMOOTHIE (Midwest Dairy 1-13-99) 7-19-99
Makes 4 cups

1 can (16 oz) fruit cocktail in unsweetened juice, chilled
1 pint vanilla ice cream, softened
1 cup cold milk

Directions: Place fruit and juice, ice cream and milk in blender container; cover. Blend until smooth and frothy. Serve immediately in tall chilled glasses.

MIXED FRUIT DRINK SMOOTHIE 7-19-99

1 qt. peaches
3-4 tsps. artificial sweetener
2 tbsps. lemon juice
1 box powdered pectin

Crush peaches in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized Kerr half pint jars to within ¼" of top. Put on cap, screw band tight. When cool store in refrigerator. Yield: 2½ half pints.

OVEN BBQ CRANBERRY CHICKEN 7-20-99

2½-3 lbs. broiler fryer, cut and skinned
¼ cup vegetable oil
¼ tsp. salt
¼ tsp. pepper
½ cup chopped onions
¼ cup chopped celery
1 cup whole berry cranberry sauce
½ cup ketchup
1 tbsp. brown sugar
2 tbsps. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. red wine vinegar

Brown the chicken pieces in oil in a skillet: drain. Arrange chicken in a lightly greased 11x7x1½" dish. Season chicken with salt and pepper. Cook onion and celery in skillet until tender, stirring often. Stir in the cranberry sauce; add remainder of ingredients and bring to a boil; remove from heat. Spread the mixture over the chicken. Bake at 325° for 1 hour, basting every 15 minutes.

DIABETIC PEACH JAM 7-21-99

1 qt. peaches
3-4 tsps. artificial sweetener
2 tbsps. lemon juice
1 box powdered pectin

FRUIT ROLL-UPS (mar/apr98pg5) 7-21-99

6-8 slices white bread
1 stick margarine
6-8 tsps. jam or jelly
Some cinnamon/sugar

Roll out bread slices until flat. Melt margarine. Brush both sides of each slice with margarine. Place on cookie sheet. Spoon on 1 tsp. jam per slice spread evenly. Roll up bread; place seam side down on cookie sheet. Bake at 400°, for 15 minutes. While hot, dust with cinnamon or sugar.

BANANA BREAD W/COCONUT PUDDING 7-21-99

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 7-21-99

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave another 5 minutes. Cool and refrigerate.

BROWNIE PIZZA (from The Place, Michael McNut 7-10-99) 7-21-99

HERSHEY'S BROWNIES (missed, found this one in nov/dec83pg3) 7-21-99

JAN'S CHOCOLATE MINT BROWNIE (nov/dec83pg3) 7-21-99

1 cup sugar
½ cup butter
4 eggs
1 cup flour
½ teaspoon salt
1 16 ounce can Hershey's syrup
1 teaspoon vanilla
¼ cup nuts (optional)

Mix well. Pour into greased jelly roll pan 10 x 15 inch. Bake at 350° for 30 minutes. Cool.

Frosting:
2 cups powdered sugar
½ cup butter, softened
2 tablespoons milk
½ teaspoon peppermint extract
green food coloring

Mix well. Spread over brownies. Let set.

Topping:

1 cup semi sweet chocolate chips
6 tablespoons butter

Melt together. Pour over mint frosting. Refrigerate to harden.

BANANA BREAD WITH VANILLA PUDDING (new missed can't find) 7-21-99

SNICKER COOKIES (6-30-99)7-21-99

1 cup sugar
1 cup brown sugar
1 cup margarine, softened
2 tsps. vanilla
2 eggs
1 cup peanut butter
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 cups flour
1 lb. pkg. bite size Snicker bars

Cream both sugars with the margarine. Beat in the eggs, vanilla and peanut butter. Mix the baking powder, baking soda, salt and flour. Combine the creamed mixture with the dry ingredients. Shape 1 tbsp. dough around each bar. Place dough on cookie sheet and bake at 350° for 12-15 minutes. After baking, flatten each cookie a little with a spatula.

BUMBLEBERRY PIE (from Taste of Home) (7-15-99) 7-22-99

CRICKET SPRAY (sep/oct97pg4) 7-22-99

5 ozs. turpentine
5 ozs. liquid soap
5 gallons water

Spray around foundation of house or garage.

ZUCCHINI BARS (7-19-99) 7-22-99

Mix all ingredients well, pour into a jelly roll pan. Bake at 350° for about 20 minutes, or more (test with a toothpick for doneness.) Let cool.

Frosting:
½ cup margarine
¼ tsp. almond extract
2 tsps. vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened

Mix all ingredients, spread on bars when cool.

BREAKFAST PIZZA 7-22-99

1 pkg. refrigerator crescent rolls
1 lb. sausage, browned and drained
1 cup shredded cheddar cheese
1 cup frozen hash browns
4 eggs
½ cup milk

Press rolls, side by side, in bottom of a lightly greased jelly roll pan and slightly up the sides. Sprinkle on the meat, cheese and hash browns. Mix eggs and milk together and pour over the top. Bake at 325° for 20 minutes.

PEANUT BUTTER CUPCAKES (7-2-99) 7-22-99

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

BUMBLEBERRY PIE (from Taste of Home) (7-15-99) 7-22-99

FRESH BLUEBERRY PIE (6-11-99) 7-22-99

¾ cup sugar
3 tbsps. corn starch
1/8 tsp. salt
¼ cup cold water
5 cups fresh blueberries, washed and divided
1 tbsp. butter
1 tbsp. lemon juice
1 baked pastry shell

In a saucepan over medium heat, combine first four ingredients until smooth. Add 3 cups berries and bring to a boil; cook and stir for 2 minutes until thick and bubbly. Remove pan from heat; add butter, lemon juice and rest of the berries; stir until butter is melted; let cool. Pour mixture into a pastry shell; refrigerate.

MOM'S REFRIGERATOR PICKLES 7-22-99

½ cup salt
4 cups sugar
4 cups vinegar
½-1 1/3 tsps. turmeric
1 1/3 tsps. mustard seed
3 onions, sliced
8-10 cucumbers, sliced

Combine salt, sugar, vinegar, turmeric and mustard seed; set aside. Put cucumbers and onions in jars; cover with liquid mixture and refrigerate for 3 days.

REFRIGERATOR DILLS (original given in 1997) 7-22-99

2 qts water
1 qt vinegar
¾ cup canning salt

Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsps. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.

FREEZING PEACHES: 7-23-99

Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix thoroughly. Pour on 1 can (6 oz.) frozen orange juice, thawed; mix well. Put in freezer containers.

SPIDER SPRAY (sep/oct98pg6) 7-23-99

1 cap Lemon Joy (dish soap)
1 cap Listerine
1 cap ammonia cleaner
1 qt. water

Mix together and spray on areas where spiders are coming in.

FUDGE PUDDLES (1-26-99) 7-23-99

Prepare your favorite chocolate chip cookies and bake only until lightly browned, then remove from oven and press down to make a quarter sized impression in middle of each cookie.

Fudge:

1 cup mini marshmallows
10 ozs. chocolate chips
1 can sweetened condensed milk

Melt ingredients together; spoon into the cookies while still warm.

HOW TO FILL ZONACHES 7-23-99

LEMONADE SHAKE (sep/oct96pg7) 7-23-99

¼ cup fresh lemon juice
1¼ cups water
¼ cup sugar

Combine and shake to dissolve sugar. Fill 16-oz. glass with crushed ice and lemon peel.

BROWNIE PIZZA (from The Place, Michael McNut 7-10-99) 7-23-99

ZUCCHINI BARS (7-19-99) 7-23-99

Mix all ingredients well, pour into a jelly roll pan. Bake at 350° for about 20 minutes, or more (test with a toothpick for doneness.) Let cool.

Frosting:
½ cup margarine
¼ tsp. almond extract
2 tsps. vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened

Mix all ingredients, spread on bars when cool.

COOL APPLE PIE 7-23-99

1 6 oz. graham cracker crust
1 can apple pie filling
8 ozs. whipped topping
½ tsp. cinnamon
½ cup nuts, optional

Fold all ingredients. Mound in center. Cover with plastic wrap. Freeze. Serve frozen.

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 7-23-99

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

REFRIGERATOR DILLS (original given in 1997) 7-23-99

2 qts water
1 qt vinegar
¾ cup canning salt

Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsps. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.

Tip: To kill crickets: Put cornmeal in one jar lid and water in another. The reaction to the water will puff up the corn meal inside the crickets. 7-23-99

DIFFERENT LOOSE MEAT SANDWICH 7-23-99

PEACH POUND CAKE (sep/oct91pg6) 7-23-99

1 cup butter or margarine, softened
3 cups sugar
6 eggs
3 cups all purpose flour
¼ tsp. baking powder
¼ tsp. salt
2 cups peeled, chopped fresh peaches
½ cup sour cream
1 tsp. vanilla
1 tsp. almond extract

Cream butter, add vanilla and extract gradually. Add sugar and beat till well mixed. Add eggs, two at a time, beating well each time. Combine flour, soda and salt. Combine peaches and sour cream. Add flour mixture alternately with peach mixture to cream mixture, mixing till just blended each time. Pour into greased, floured 10" tube pan. Bake at 350° for 1 hour and 10 minutes. or till it tests done, Cool in pan for 20 minutes. Remove to wire rack to cool completely.

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 7-23-99

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.

BLUEBERRY PIE 7-23-99

Crust:

1 cup flour
1 stick margarine
2 tbsps. powdered sugar
¼ cup chopped pecans

Combine and press into pie pan. Bake 350° 15 minutes.

Filling:

1 cup fresh blueberries
½ cup sugar
1 tbsp. cornstarch
¼ cup water

Combine in a saucepan and cook till thick and bubbly. Remove from heat and add 1 tbsp. butter and 1 tsp. lemon juice. Let cool and fold in 2 cups blueberries. Pour into pie shell. Refrigerate. When chilled top with whipped topping. Keep refrigerated. Can also be made in a 9x13" pan and double filling.

Tip: To keep pie crust from getting soggy. Prebake crust. Cool filling. Brush bottom of crust with egg white. Bake in hot oven first 15 minutes on lower rack.

SALTED NUT ROLL BARS (A.J.) (7-10-99) 7-23-99

16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz. pkg. mini marshmallows

Tip: Use table salt to get rid of grease ants. 7-23-99

LAVENDER PUNCH (4 GALS) (sep/oct83pg7) 7-23-99

1 (12 ounce) can Welch's grape juice
¼ cup lime juice
1 quart very cold water
1 quart vanilla ice cream, cut in little pieces
1 quart ginger ale

Blend all the ingredients. Do not use an ice ring.

LEMONADE COOKIES (mar70pg2) 7-27-99 Top of page

1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar

E-Z-EST LEMONADE PIE (may/jun98pg7) 7-27-99

1 small container frozen lemonade, thawed
1 small carton whipped topping
1 can sweetened condensed milk

Mix ingredients well. Pour into a graham cracker pie crust. Refrigerate several hours before serving.

LEMONADE PIE (may/jun98pg7) 7-27-99

2 small (3½ oz.) boxes instant vanilla pudding
1¾ cups milk

Whisk together for 2 minutes. Add a 6 oz. can frozen lemonade, whisk for 30 seconds. Fold in 8 oz. carton of regular (no diet) whipped topping. Pour into a 9 in. graham cracker crust.

REFRIGERATOR DILLS (original given in 1997) 7-27-99

2 qts water
1 qt vinegar
¾ cup canning salt

Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsps. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.

SOUR DOUGH BREAD STARTER 7-27-99

1 pkg. dry active yeast
½ tsp. salt
2 cups unsifted all purpose flour
2 cups warm water
½ tsp. sugar

In large bowl, dissolve yeast in 1 cup warm water, blend in salt, sugar, 1 cup flour. Cover with plastic wrap and let stand in warm place for 12 hours. Each day for the next 4 days, blend in ¼ cup warm water, ¼ cup flour. Cover bowl let stand. After 4 days, let dough rest 2 more days. Transfer to another container with tight lid, refrigerate until needed. If dough is not used after 1 week, stir in ¼ cup water
and ¼ cup flour.

HOT GERMAN POTATO SALAD with Hungry Jack Scalloped Potatoes (7-5-99) 7-28-99

PEACHES & CREAM WOLLOP (7-12-99) 7-28-99

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs. cream cheese
1½ cup powdered sugar
1 8 oz. carton cool whip

Mix and put on top crust.

Layer 3

THE CHOCOLATE CHIP COOKIES (6-25-99) 7-28-99

1 stick of butter
12 oz. bag chocolate chips
3 eggs - slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
pinch of salt
18 ozs. white chocolate chips (there was a dispute on where to find 18 oz. bags of these, I would use a
10-12 oz. myself)
1 cup chopped nuts

In a saucepan melt the first two ingredients, stir in eggs, sugar, vanilla and mix well. Set aside. In a large bowl combine: flour, soda, salt, white chocolate chips and nuts. Mix well. pour first mixture over dry ingredients and mix well. Chill dough 'til firm. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 350° for 12-14 minutes. These cookies can be frozen.

SPIDER SPRAY (sep/oct98pg6) 7-28-99

1 cap Lemon Joy (dish soap)
1 cap Listerine
1 cap ammonia cleaner
1 qt. water

Mix together and spray on areas where spiders are coming in.

FIESTA CHEESECAKE (2-5-99) 7-28-99

1½ cups finely crushed tortilla chips
¼ cup butter or margarine
2 8 oz. pkgs. cream cheese, softened
1 3 oz. pkg. cream cheese, softened
2 large eggs
2½ cups (10 ounces) shredded Monterey Jack cheese with peppers
1 4 ounce can chopped green chilies, drained
¼ teaspoon ground red pepper
1 8 ounce carton sour cream
½ cup chopped green pepper
½ cup chopped sweet yellow pepper
½ cup chopped sweet red pepper
½ cup green onions
1 medium tomato, chopped
2 Tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley (optional)

Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired. Yield: one 9 inch cheesecake or 25 appetizer servings.

BETTER THAN THE REST BANANA BREAD (12-03-98) 7-29-99

1 cup sugar
1 stick margarine
2 eggs
3-4 bananas
1 tbsp. lemon juice
2 cups flour
3 tsps. baking powder
½ tsp. salt
1 cup nuts

Tips:
Use large and very ripe bananas. Do not omit lemon juice. Do not overcook. In a bowl, add ingredients in order given; mixing well. Pour into three, greased mini loaf pan. Bake at 350°, 45 minutes. Or, pour in 1 large greased loaf pan, bake at 350°, for 1 hour.

LEMONADE COOKIES (mar70pg2) 7-29-99

1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 teaspoon soda
1 can (6 ounce) frozen lemonade concentrate, thawed
sugar

CROCKPOT FRENCH DIP SANDWICHES (3-10-99) 7-29-99

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.

WATERMELON RIND PICKLES 7-29-99

7 lbs. Watermelon rinds, peeled
2 tsps. salt
½ tsp. powdered alum

Cover rinds with water. Add salt and alum. Bring to a boil until transparent. Drain and rinse; drain again.

Syrup:
3½ lbs. sugar (½ white, ½ brown)
1 pint vinegar
½ tsp. oil of cloves
½ tsp. oil of cinnamon

Bring syrup to a boil, continue boiling about 5 minutes. Pour over rinds; let stand for a day. Drain off syrup and bring to a boil for 5 minutes. Pour over rinds, let stand another day. Drain; bring to a boil; add rinds and bring to a boil. Can the pickles, or put in jars.

REFRIGERATOR DILLS (original given in 1997) 7-30-99

2 qts water
1 qt vinegar
¾ cup canning salt

Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsps. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.

KILLER MUSHROOMS (7-13-99) 7-30-99

6 sticks butter, melted
Dash of celery salt
1 clove garlic, minced (or more)
Dash of garlic salt
Dash of pepper
1 tsp. real lemon juice
4 small boxes mushrooms, sliced

Put all ingredients in a crockpot. Cook on low, for 1½ hours.

MICROWAVE ZUCCHINI MEATLOAF 7-30-99

2 lbs. ground beef
2 cups coarsely grated zucchini unpeeled
1 cup dry italian seasoning bread crumbs
½ cup grated parmesan
1 tbsp. chopped parsley (optional)
1 small onion, finely chopped
2 tsps. instant beef bouillon, or 2 dissolved cubes
1 cup milk
1 large beaten egg

Mix all well. Put in 3 qt casserole dish. Arrange in a doughnut shape for faster cooking. Microwave 20-25 minutes, turn frequently, spoon off drippings. stick with fork to test doneness. Or bake in oven for 1½ hours at 350°.

VEGETABLES KELLEY (may/jun79pg3) 7-30-99

2 cups green beans (frozen)
1½ cup sliced onions
2 cups celery
1½ cup sliced carrots
2 cups tomatoes
3 tablespoons minute tapioca
½ teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter
Green pepper (optional)

Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.

DIABETIC FRUIT COOKIES (jul/aug95pg1) 7-30-99

½ cup prunes, chopped
½ cup dates
½ cup raisins
1 stick margarine
1 egg, beaten
1 cup flour
½ tsp. baking soda
1 tsp. vanilla
½ cup walnuts, chopped

FRESH PEACHES IN JANUARY 7-30-99

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

BUMBLEBERRY PIE (from Taste of Home) (7-15-99) 7-30-99

FIESTA CHEESECAKE (2-5-99) 7-30-99

ZUCCHINI LAYER MEAT LOAF (sep/oct79pg7) 7-30-99

In addition to your favorite meatloaf recipe you will need: ½ cup shredded Swiss cheese, ½ cup thinly sliced zucchini and 2 tablespoons chopped pimento. Spread 1/3 of the meatloaf mixture evenly in an ungreased meatloaf pan. Sprinkle half of each of the cheese. zucchini and pimento in layers on top of the meat mixture (to within ½ inch of the sides of the pan). Repeat the procedure. Top with remaining meat loaf mixture, covering completely Bake uncovered at 350° for 1¼ hours. Drain and let stand for 5 minutes. Makes 6 servings.

SAND ART BROWNIES (12-28-98) 7-31-99

FUDGE PUDDLES (1-26-99) 7-31-99

Prepare your favorite chocolate chip cookies and bake only until lightly browned, then remove from oven and press down to make a quarter sized impression in middle of each cookie.

Fudge:

1 cup mini marshmallows
10 ozs. chocolate chips
1 can sweetened condensed milk

Melt ingredients together; spoon into the cookies while still warm.

ZUCCHINI BARS (7-19-99) 7-31-99

Mix all ingredients well, pour into a jelly roll pan. Bake at 350° for about 20 minutes, or more (test with a toothpick for doneness.) Let cool.

Frosting:
½ cup margarine
¼ tsp. almond extract
2 tsps. vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened

Mix all ingredients, spread on bars when cool.

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