Old time Recipes

click on a recpie name and it will take you down to it...Recpie Names ARE in COLOR.

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German Potato Salad	Washington Chowder	Gooseberry Sponge	Mushroom Soup	Sour Milk Cake	Hoe Cakes
Easy to make	This should be good	Huuummmmm	Interesting!	Different	old time
Strawberry Butter	Carrot Loaf	Oatmeal Raisin Bars	Syurp {for Ice Cream}	Almond Lemon cookies	corn pone
Never tried this before	Carrots good for you	These will be good for breakfast	This is very good [Sweet]	Don't have any idea how much this makes	fancie Hoe Cakes
Red Lobster Clam Chowder	Pinon Cakes	Bourbon Flip	Hotdog Chili	Cherokee Puddin	Sweet Tater Puddin
Good with hard rolls and hot butter	Makes 6 cakes eat hot or cold	Don't drink to many!	Spice that Dog up!	Desert Time!	Better than it sounds
Green Termater Pie	Black Walnut Cake	Kentucky Derby Cheese Grits	Amish Shoo~Fly Pie	cushaw cake	cherry Cobler
Do lots With Greem Maters	A mess to hull	A tradition	Not tried this one	good eatin!	Sweet Desert
Pickled cabbage	Woodford Sweet Potato-Pecan Pie	Woodford Reserve Lemon Pie	Hot Brown Sauce	Mexican Casserole	SweetPotato & Tofu Soup
not sure of this	got to be good	got whiskey in it	very very rich	South of the border	Not Sure about this
Snake Guts	Potato Pancakes	Magic Cookie Bars	Pumpkin *Impossible* Pie	Creamy Eggnog	Meatloaf & Mushroom gravy
Ohhh My!	Breakfast fun	Sweet tooth	Very Very good	CHEERS	A full Meal
Pig Eat'n Cake	Chocolate Raspberry Sour Cream Cake	Chocolate Truffles	Leanne's Gingerbread Cake	Debby's Sweet Potato Casserole	Piccadilly Carrot Souffl�
Got this from a friend	this is VERY good	May be English	This is very easy	Yummy	Is Souffle like Tuffle?
Meat Loaf Pie	CARROT CAKE 1	CARROT CAKE 2	BUTTERNUT SQUASH SOUP	Cabbage & Polish Sausage Soup	Potato Chip Hot Dish
Recpie Exchange	Debby-La's Recipe	Another twist	from MJ-VT	from Red-AL	from Rick-MN
Chicken and Rice	Chicken Enchilada Casserole	Chicken With Black Beans & Rice	Baby Bleu Salad	Coon-Hunters Cake	Sweet and Sour Cabbage
From Mary Ellen Oliver	From Red-Al	FredT_CO	From Cats_GA	Best dant cake i ever ate~!	Don't know what this is like
Blueberry Pudding Cake	Easy Cherry Angel Food Dessert	Broccoli Soup	Easy Potato Casserole	Holiday Cheese Ball	Weight Watchers Cake
From Dick-PA	Nice light desert	From Karen-In	From Mary Ellen Oliver	From Red AL	Rrom Mary Ellen Oliver
Rhubarb Crumb Cake	Bourbon Pumpkin Cheese-cake	Apple Pie Cake	Hot Fudge Cake	Carol's Cheesecake	Mexican Chocolate Pound Cake
if you like rubarb....	Ahhh Boutbon and Cheese	this is a Classie	Wow this is Rich	From Carol	Mexican Chocolate?
Egg-Nog	Mint Julep	Black eyed Susan	Belmont Breeze	White Carnation	Helene's Bally's Irish Cream
Great for Christmas	Kentucky Derby Drink	Preakness Drink	Belmont Drink	Another Belmont race Drink	This From Helene-NY
Apple or Peach Bread	Easy cherry angel food desssert	Italian Pasta and Bean Soup with Sausage	Jessica's Chocolate Peanut Butter Pie	Baked Corn	Guacamole Dip
Rf you like making Bread	Nice Light Dessert	Ohhh Toot Toot Toot	From Jessica	Very Simple Dish	Similar to the Snake Guts
Chicken Salad	Fruit Pizza	Ham Stuffed Manicotti	Chicken Tomato Wrap Sandwich	Wild Rice Chowder	Ham and Swiss Quiche
Good and simple	this could get one in trouble	has the most wonderful flavor	easy wrap sandwich	It looks complicated	Or Make spinach Quiche if you'd like
Ham and Polenta Casserole	Updated Turkey or Chicken Mornay	Ham Filo Roll	Cranberry Meatballs	Chocolate Cranberry Mousse Pie	-------
Wow bubbling cheese	After-Thanksgiving classic	perfect for any special brunch	leftover Thanksgiving cranberry sauce	Perfect for Holiday parties.	....
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....	....	....	....	....	....

German Potato Salad

1 quart  sliced cold potatoes
1 lemon
1/2 small onion
1/4 cup olive oil

slice the cold boiled potatoes, grate the onion over them,
sprinkle with salt, and pour the olive oil over slowly, 
stiring lightly with a fork until each slice glistens with
the oil. then add the juice of the lemon, and stir once more.
set on ice an hour or so before serving.

2 medium size potatoes             1 cup  cream
1-1/2 cups  water                  1 cup  corn
1/2 small onion                    1 cup milk
1 teaspoon salt
1 cup stewed tomatoes

slice the onion and cook with the potatoes in the 
boiling salted water. when tender add the tomatoes 
and corn and bring to the boiling point. Heat 
the cream and milk and add to the vegetables just 
before serving.

Soak one half box of Gelatine  in a half cup of cold  water  
for one hour. Cook one quart of gooseberries in very little 
water till they are soft. Press them through a sieve. Sweeten 
them with one half-cup of sugar. Boil  one cup of  sugar with 
one cup of water for  20 minutes. Add the soaked gelatine  
to the boiling syrup. Stir until it is all dissolved. 
Remove from the fire and  add the gooseberrie pulp. Turn 
into a bowl and set this in a pan of cracked ice. Whip 
with an eggbeater for five minutes or until it begins to 
thicken. then beat in the stiffly-whipped whites of four 
eggs, and whip until it is quite stiff. Pour into  wetted 
molds,  and set on ice. When time to serve turn out on a  
glass dish and serve with whipped  cream.

To one pint of cream add one pint of milk and let it come 
to a boil. Thicken with two tablespoons of butter and two 
of flour, which  have been stirred  until smooth. Season 
with pepper and salt. Just before serving add one dozen 
fresh mushrooms, which have been chopped, not to fine, or 
canned ones may be substituted. A pint will be sufficient.

Stir together one and one-half cups of flour, and one 
teaspoon of  Soda, cloves, cinnamon, and nutmeg. Cream 
one cup of sugar with one cup of butter. Add the flour 
and one cup of sour milk, alternately. then  add one 
cup of raisins, mix with one-half cup of flour. Beat  
thoroughly and bake in a  moderate oven. If the batter 
seems to stiff, remember  that  cake without eggs  
requires a stiffer  batter.

2cups Cornmeal
1/2 teaspoon Salt
2 tablespoons bacon fat (or other shortening)
1 cup hot water
1 1/2 cups Cold water

Mix salt with meal,then pour hot water on the mix, add enough  
cold water to thin the mush till it will pour  sort of slow 
out of the bowl. Add melted fat (or shortening) . Drop batter 
by spoonfuls  on a hot  griddle or  skillet. Turn till both 
sides are  brown. Then  enjoy!

Corn Pone Cakes

1/2 teaspoon  soda
2 1/2 cups cornmeal              2 eggs
1 1/2 cups boiling water         1 cup flour
1/2 cup bacon drippings          2 teaspoons baking powder
1 cup Buttermilk                 1 teaspoon salt
1/2 cup cold water

Pour boiling water over meal in bowl. Add bacon drippings, 
cool, then stir in buttermilk and cold water. Next  add 
beaten eggs,and  flour, baking powder,soda, and salt 
all sifted together first. Beat thoroughly, turn into a 
well greased hot pan, with the batter a half inch deep.  
Bake in moderate oven 25 minutes

Strawberry Butter

Cream 1/2 cup of butter  or margarine, gradually 
add 2 cups of shifted powdered sugar[ icing sugar] 
beat until fluffy. Blend in 1/2 teaspoon of vanilla 
or brandy extract and, ten ounces of crushed  
strawberries. then  chill..[ not you!!... the mixture..[snicker].

Carrot Loaf

 
1 cup white sugar
2 eggs beaten
1 cup grated carrots
1 teaspoon soda
1/2 cup salad oil 
1 teaspoon vanila
1 & 1/2 cups of flour
1/2 teaspoon of salt

Cream sugar and, oil add eggs and carrots. Add dry 
ingredients. Mix well. Bake 350� degree  oven for  
50 to 60 minutes.

Heat oven to  350 degrees. Beat together the margarine 
and the sugars, add applesauce, egg whites, milk, and  
vanila. Stir well...Mix flour, baking soda, cinamon, 
and salt. stir in above mixture add oats and raisins...
mix well. Spread in greased 13x9 inch pan. Bake 25 to 30 
minutes till light brown. cool and cut into bars.  Yields 32 bars.

Three small whipping creams.....or  1 & 1/2 pints. 
2 cups brown sugar. 
1 cup white sugar.

Put over heat till mixture starts to boil, lower heat, 
stir constantly 1 & 1/2 hours..[ this is very good 
as an Ice Cream topping, or just to eat it with bread.] 
[ It has fudge taste.]

1 pound Crisco or Oleo
1 pound & 3 ounces sugar
1/2 Pound Toasted Almonds [coarsely cut]
1 Lemon Rind [fresh grated]
1 Orange Rind [fresh grated]
9 cups of flour
3 tablespoons of baking powder
1 teaspoon vanilla
1 dozen eggs

Add more  flour if the dough is to sticky.
Roll  into little loaves and, bake on greased pans 
at 375 degrees until light brown. Cut diagonally 
and then rebake until lightly browned.

2 cups of Potatoes {Peeled & Cubed 1/2 x 1/2" Pieces}
1 stick of  Butter
2 Tablespoons diced green onions {bulb only}
1/4 cup of flour
2 cans minced clams {605 oz. with juice}
1 teaspoon salt
16 oz. half & half
1/2 cup whole milk
1/2 cup clam juice
fresh parsley  {minced or garnished}

Place potatoes in a saucepan and cover with water. Cook on 
medium heat until tender.Remove potatoes from heat  drain 
and set aside. In 2 quart saucepan on medium low heat melt 
butter, add diced onions, cook until onions are slightly 
clear in color.  Add flour to butter and stir briskly. 
Mixture will start to thicken. Add half & half a little at a 
time while stirring briskly. mixture will be creamy and look 
like thick cream. Place salt, clams and juice, potatoes, bottled 
clam juice, and milk with mixture. On medium low temperature. 
Bring chowder to a slow boil. Turn the temperature  down to 
low and let chowder simmer  gently for 15 minutes, stiling 
frequently. Done

2 cups Pinon Nuts {pinenuts}
3/4 cup of water
1/2 teaspoon of salt
2 tablespoons of cooking oil

Puree the nuts  in a blender, or chop  and then roll 
with a rolling pin  to a coarse meal.
mix the 
pinon meal with the water and salt to form a stiff 
batter. Let batter set at room temperature for about a 
hour before cookingPlace oil in a  large heavy skillet; 
heat until a drop of water will sizzel. Drop pinon batter 
from a tablespoon, shaping into 6 cakes about 3 & 1/2 inch  
diameter with a well  greased  spatula. Reduce heat and 
brown cakes slowly on each side. serve hot or cold as a bread.

shake all the ingredients in a shakerwith ice and 
pour into a sourglass Garnish with nutmeg on top.  Enjoy!

3 pounds of lean ground beef
1 can of beer
1 ten ounce can of tomato puree
6 tablespoons of chili powder
1 cup of corn flakes
Salt 

Brown ground beef and drain.Add remaining 
ingredients and simmer for  25 minutes.

6 tablespoons  cornmeal           1 teaspoon  soda
1/2 pint cold water               1 tablespoon ginger
1/2 cup suet chopped              1/2 teaspoon cinnamon
3 tablespoons  brown  sugar       1/2 teaspoon  nutmeg
1 cup molasses 
4 eggs

Boil the milk, put cold water in the meal to wet it. 
Pour meal into the  boiling milk along with  salt 
and  suet. Boil for  15 minutes, and keep stirring. 
If skim forms, remove it. you add 1/2 cup cold milk, 
sugar, and molasses. Stir the soda first into the 
molasses. Then add the spices, beat the yokes and the 
last thing is to put in the stiff beaten whites. Grease 
or butter the pan, and bake for a hour. Because there 
will be a little whey, let it cool for a while!

3 large  Sweet potatoes            1 Egg
1 cupfull  of sugar                1 tablespoon melted butter
1cupfull of  Milk                  1 teaspoon  grated  nutmeg

Grate potatoes , add sugar, and milk, and mix. 
Beat in egg and add butter, and nutmeg. Use a well  
greased  shallow pan. Bake at  350 untill brown. 
If you put  preserves  or such on top , brown at  
300� degrees

2 cups  chopped Green Tomatoes         3 tablespoons  melted butter
1/2 cup Brown sugar                        or Margarine
2 tablespoons  cider vinegar           1/2 teaspoon salt
1/1 teaspoon  cinnamon                 3 cloves
1/2 cup chopped  raisins               1/4 teaspoon mace

Cover Tomatoes and boil quickly. Drain and add other ingredients.
 Put in a pie plate lined with rich pie  crust, 
and slash to let steam escape. Crimp crust edges.
Bake from 35 to 40 minutes in a hot  oven 375 degrees.

3/4 cup shortening                  1/4 teaspoon salt
2 cups sugar                        1 pinch of nutmeg
4 eggs                              3 teaspoons bakng powder
1 1/2 cups Black Walnut meats       1 cup milk
1/4 cup raisins                     Grated rine of 1 orange
3 cups cake flour                   1/4 teaspoon lemon extract
icing                               1/4 teaspoon  orange extract

Cream the shortening. Beat in slowly sugar and 
add the eggs, unbeaten, one at a time. 
Put nutmeg and raisins through food chopper and add the 
flour,sifted with the salt, nutbeg, and baking powder. 
Add to the mixture with the milk. stir in the orange 
rind and flavorings. Pour into oiled, square pan about 
8 inches wide. Bake slowly at 350 degrees for 50 minutes.
Cover with the walnut cream icing.

4 cups boiling water             1 roll garlic cheese
1 teaspoon salt                  2 eggs
1 cup of instant  grits          Milk
1 stick of butter

Bring salted water to a boil and slowly  stir in grits.
cook 3 minutes, stirring  constantly. Remove from  the heat; 
Stir in butter and garlic cheese. Put eggs in a cup. Add milk
to make one  cup measure. Beat well and add ther grit mixture
Bake in 2 quart  casserole at  300 degrees for 1 hour 

crumb mixture          syrup mixture


2 cups flour                                    1 cup molassas
3/4 cup brown sugar                             1/2 cup brown sugar
1/3 cup Lard  or shortening                     2 eggs
      or Butter                                 1 cup hot water
1/2 teaspoon nutmeg [optional]                  1 teaspoon baking  soda
1teaspoon cinnamon [optional]                      dissolved in hot water

1. Thoughly mix crumb mixture ingredients together
in a bowl until crumbs are formed.
line two 8 inch pie plates with half the crumb mixture.
Reserve the remaining half for the topping.
2. In a Separate bowl,mis syrup ingredients thoroughly
Pour half the syrup mixture into each unbaked 
crumb-lined pie plates, then sprinkle remaining 
crumb mixture on top.   Bake at 400 degrees 
Fahrenheit for  ten minutes,  then  reduce the heat
to  350 degrees and continue  baking for 50 minutes 
more. Cool  before eating.

1 cup oil                      2 teaspoons Baking Powder
4 eggs                         1 teaspoon Cinnamon
2 cups sugar                   1 teaspoon Vanilla
2 cups all purpose flour       1/2 cup chopped nuts
1/2 teaspoon salt              2 cups cooked  cushaw
2 teaspoons  soda

  Cream oil, eggs and sugar. Mix flour, salt, soda,
baking powder and cinnamon. Blend into egg mixture
and add vanilla, nuts and cushaw. 
  Pour into a greased  and floured  Bundt pan. 
Bake for one  hour at 350 degrees. when cool  frost
with cream cheese icing.

  To make cream cheese icing: Beat one 8 ounce
package softened cream cheese, 1/2 cup softened 
butterand 2 teaspoons vanilla, until light and fluffy.
Gradually add 5-3/4 to 6-1/4 cups powdered  sugar, 
2cups at a time.Gradually beat in powdered sugar 
to reach spreading consistency.

1/2 cup  butter              1 cup  sugar
1/2 cup sugar                1 tablespoon flour
1/2 cup flour                1 pint cherries
1teaspoon baking powder      1/4 cup  water
1/2 teaspoon salt
1/2 cup of milk

Mix the ingridents on the left side in order, 
and put in the bottom of a 1-1/2 guart baking dish.
  Mis the  ingridents on the right side  
and pour over the first mixture.
  Bake in moderate oven until brown. 
when done a rich crust  will appear on top.

2 gallons  chopped or shredded white  cabbage
12 medium white onions chopped
1/2 cup salt
1 quart white vinegar
12 cups sugar
1-1/2 cups mustard
1 box pickling spices
3 or 4 tablespoons of Turmeric

Sprinkle cabbage and onion mixture with salt. Let
Stand till  water seeps, squeeze water from cabbage mixture
If to salty rinse, if salt  is needed  add to taste.
Mix vinegar and sugar.  Tie spices  in a cheese cloth bag
Add to  vinegar and sugar mixture. 
Boil 20 minutes or until liquid turns brownish in color
Add cabbage, turmeric and mustard  to boiling vinegar.
Mix one cup of sugar and one  cup of flour. Add
to cabbage to thicken. let mixture come to a boil
but  do not boil as this will soften the cabbage.
Place in  sterilized jars  and seal

1/4 cup butter                           1/3 cup dark corn syrup
1/2 cup brown sugar                      1/2 teaspoon salt
1 cup canned or fresh mashed             1 teaspoon vanilla            
    Sweet Potatos                        3 large eggs lightly beaten
1/4 cup Woodford Reserve Bourbon
1 cup broken pecans

Cream together the butter and brown  sugar. Add sweet potatoes 
and lightly beaten eggs, mix well. Next add syrup and Bourbon,
salt, vanilla, and pecans. turn into a 9 inch pie shell.
  Bake at  425 degrees for 10 minutes, reduce heat to 325
Degrees and continue baking for 25 to 30 minutes

2 tablespoons grated lemon rhind           2 cups sugar
2 tablespoonsWoodford Reserve Bourbon     1 tablespoon flour
4 eggs lightly beaten                     1/3 cup fresh lemon juice
1/4 cup half & half                       1 tablespoon white cornmeal
3 tablespoons melted  butter

soak  grated lemon rhines in bourbonfor 10 minutes.
mix flour and meal with sugar. Add beaten eggs,
and mix well. Add lemon juice, and rine andbourbon,
and mix well. Add half & half, and butter
and mix well.
   Pour into a 9 inch pie shel, and bake
at 375 degrees for 30 to 35 minutes  or
until set.
   For  tarts bake at 350 degrees  for 25 to 30 
minutes.   These freeze  Very well

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2 table spoons butter                  1 cup whole milk
1 tablespoon diced sweet onion         1/2 teaspoon Worcestershire sauce
1 tablespoon Woodford Reserve Bourbon   salt and white pepper to taste
1/2 cup sharp cheddarcheese, grated    2 tablespoons flour
2 tablespoons Parmesan cheese, grated

  Melt butter, add onion,and saute until transparent.
Add Bourbon, and cook until liquid has evaporated,
about two minutes. Add flour,stirring
constantly; cook one minute. whisk in milk
and stir until sauce thickens and will  coat
the back of the spoon. Add worcestershire sauce.
Season with salt and white pepper to taste.
Add grated  cheeses, and stir until incorporated.
Sauce may be made in advance and will keep
about five days in the refrigerator.
  to make hot browns:'We like to use
salt-risen toast for hot browns. simply 
stack the toast with thinly sliced  turkey breast,
cover each with a  quarter-cup of sauce, toped 
with sliced tomato and crisscrossed broiled
bacon slices. Sprinkle each sandwich with 
some cheddar and parmesan mixed and paprika.
Bake  in a 375 degree oven for 10 to 12 minutes.

1 1/2 cups  crushed  tortilla chips         1 cup chopped Red onion
1 Pound shredded cooked chicken             1 green bell pepper, cut
  {from a small  roasted  chicken]            into 1/4 inch  dice
1 can [15 1/2 ounces] garbanzo beans        1/4 cup chopped  fresh 
  Drained                                     cilantro leaves
1 can [15 1/2 ounces] kidney beans          1 tableSpoon minced Garlic
  Drained                                   Salt & freshley ground Black
1 can [15 1/2 ounces] corn kernels            pepper, to taste
  Drained                                   6 ounces grated Monterey
1 can [8 ounces] Tomato sauce                 Jack cheese
1 cup prepared salsa                        6 ounces grated  sharp 
                                               Cheddar cheese

                          Garnishes
                 2 cups diced [1/4 inch] ripe tomatoes
                 1 cup sour cream
                 1/2 cup chopped  fresh cilantro leaves

1.Preheat oven to 350� F. Grease a 13x9 inch baking dish.
Then scatter the crushed  tortilla chips evenly on the bottom.
2.combine the ciicken, beans, corn, tomato sauce,
salsa, onilon, bell pepper, cilanto, garlic, salt and pepper 
in a bowl. Place half the mixture evenly in the baking dish
combine the cheeses, then sprinkle half over the mixture.
adding the cheese on the top ;and especiallyin the middle
"helps to keep the casserole from  crumbling when you cut it.
3.cover with the remaining  half or the chicken and
bean mixture and sprinklethe remaining cheeses over the top. 
4.bake for 30 minutes. Let stand for 5 minutes  before serving.
Serve the  Garnishhes in bowls  so guest can top their
portions with diced tomatoes,sour cream anda
sprinkle of cliantro.

 serves 8 per serving.: 440 Calories,33g Carbohydrates
36g Protein, 18g fat, 90mg cholesteral.

1 tablespoon Olive oil              2 tablespoons each of minced fresh 
1 oniln  chopped                       shives, and fresh basil
2 cloves garlic minced              1/2 Teaspoon ground cinnamon
1 large sweet potato peeled         1/4 Teaspoon curry  powder
  and diced                         1/2 Teaspoon salt
1/2 cup white wine                  Pinch of Nutmeg
2 cans [14 1/2 ounces each]         Freshly ground pepper
  Chicken broth                     1 cup soy milk
7 ounces firm tofu diced            sour crea

Heat oil in medium saucepan; add onion, garlic. cook
over low heat until wilted, 3 minutes.Turn heat  to 
high; add sweet potato and wine.Heat to a simmer;
cook 5 minutes.add broth; heat to a boil.
  Combine sweet potato mixture, tofu, chives, basil, 
cinnamon, curry powder, salt, nitmeg and pepper to 
taste in a food  processor; puree until smooth.
Return soup to saucepan; add soy milk. heat to simmer;
serve with sour cream.
   yields 4 servings

3 ripe avocados
3 tablespoons  tomato salsa
Pinch of salt
1 teaspoon lemon juice
1 cucumber sliced
tortilla chips

Peel the avocados  and remove their pits.
Mash the avocado in a bowl with a fork. 
Mix in salsa, salt, and lemon juice.
Place cucumber slices around the rim of the  bowl
then spoon in the avocado mixture. 
Serve with tortilla chips

6 Medium potatoes
2 tablespoons  flour
1 teaspoon salt
2 eggs
2 teaspoons baking powder
1 small onion
Dash of pepper and cinnamon, if desired

Grate potato amd onion. Add remainng ingredients
and mix well. Drop from tablespoon into a frying
panPartially filled with hot oil. Fry until well
browned on both sides.

1/2 cup butter or margarine
1-1/2 cups  graham cracker crumbs
1 can Eagle brand sweetened condensed milk
1 [6 ounce package] chocolate or butterscotch chips
1 [6-1/2 ounce]  can flaked coconut
1 cup chopped nuts
 

In a 13 x 9 inch baking pan, melt butter. Remove from heat. 
Sprinkle crumbs over the butter. pour milk over the crumbs
evenly. Top with chips. nuts and coconut. Press down evenly.
Bake at 350�F for 25 minutes or until golden brown. cool.
Cut into  bars. Enjoy!

1/2 Cup Baking mix {Bisquick]
4 eggs
15 ounce can pumpkin
1/2 Teaspoon cinnamon
1 teaspoon Ginger
1 Teaspoon Nutmeg
2 cups milk
3/4 cup  sugar

Use a non-stick pie pan to make this

Combine all  ingredients in a blender and blend 
for  three minutes./Or use a electric mixer
on  high. Pour into  greased and floured pie pan.
Bake one hour at 350� . Cool and Refrigerate.
Serve with your favorite shipped topping.

1 quart milk                  1 tablespoon Vanilla extract
12 eggs                       1/2 teaspoon grounded nutmeg
1/4 teaspoon salt                 Divided
1 1/2 cups sugar              1 quart whipping cream
3/4 to 1 1/2 cups bourbon{woodford reserve}

  Heat milk in a large saucepan over medium heat----Do not  boil
  Beat eggsand salt at medium speed with an electric mixer  until 
thick and pale. Gradually add sugar, beating well. Gradually
stir about 1/4 ofhot milk into egg  mixture. Add to remaining 
hot milk, stirring constantly. 
  Cook over medium low heat stirring constantly, 25 to 30 minutees 
or until milk mixtrue thickens and reaches 160� {degrees}.
  Stir in bourbon vanilla, and 1/4 teaspoon nutmeg. Remove
from heat and cool. cover and chill up too two days.
   beat whipping  cream at medium speed with an 
elecrric mixer until soft peaks form. fold whipped  cream 
into milk mixture. sprinkle the remaining 1/4 teaspoon nutmeg before
serving. Makes  three {3} quarts.
Note ---1/2 to 2 cups of milk may be substituted for  bourbon.

2 slices  soft sandwich bread     1/2 teaspoon dried red pepper
1 cup whole milk                      flakes
2 tablespoons unsalted butter     2 Large eggs
1/2 cup finely choped onion       1/4 cup Ketchup
  {from 1 medium onion}           1/4 cup Dijon mustard
1/4 cup finely chopped carrot     2 Pounds ground beef
  {from one small carrot}         2 tablespoons chopped 
1/4 cup finely chopped celery       fresh Parsley
  {from 1 stalk of celery}        1 tablespoon chopped fresh Basil
2 Garlic cloves, minced           1 teaspoon chopped fresh Thyme
1 tablespoon coarse sea salt      1/2 teaspoon chopped  fresh 
1 teaspoon freshly ground black     rosemary
  Pepper

   Pre heat the oven to 350� F
   Cut the crust off  the slices of bread. In a smaqll bowl, soak
the bread in the milk for 15 minutes, then drain and squeeze to remove 
excess liquid.
   Melt the butter in a saucepan over a mediun-low heat. Add the onion, celery, carrot, and garlic. Cook 10 minutes, or until the
vegetables are soft. Remove from theheat
and allow to cool.
   combinethe sauteed vegetables with all the other 
ingredients in a large mixing bowl. Mix by hand until all the 
indgredients are well-incorporated.
   Fill the terrine pan with the meat mixture. Place the terrine
in a slightly larger baking pan to catch any dripping grease.
Bake in the middle part of the preheated oven for 1 hour and
10 minutes. use a toothpick test to determine doneness:
When the juice run clear and the toothpick comes out clean, 
the meatloaf is ready. serve with the mushroom gravy
{Recipe below} Makes  4 servings.

2 tablespoons unsalted butter        2 tablespons all purpose flour
1/2 Medium yellow onion, diced       2 cups veal stock or chicken stock
   {about 1/2 cup}                   1 teaspoon coarse salt
1/2 pound white button mushrooms     1/2 teaspoon freshly ground 
   rinsed, patted dry and                black pepper
   thinly sliced.

   Melt the butter in a medium saucepan over medium heat.
Add the onion and saute for 2 minutes, or  until soft
Add the mushrooms andsaute till  golden brown, about 5 minutes
Add theflour andcook for 1 to 2 minutes, stirring constantly.
Add the stock and allow to come to a boil. Add the
salt and pepper, and continue to boil until thickened,
5 to  10 minutes. Adjust the seasoning  and serve.

1 18-oz box Duncan Hines Golden Butter Recipe 
  cake mix 
1 8-oz can mandarin oranges with juice 
3 eggs 
1/2 cup oil or margarine 
1 16-oz container non-dairy whipped topping 
1 box large instant vanilla pudding 
1 16-oz can crushed pineapple, drained 

Combine cake mix, mandarin oranges, eggs, and oil. Beat on 
medium speed for 4 minutes. Pour into three greased layer 
cake pans. Bake at 350 degrees for 20 - 25 minutes. 
Mix whipped topping, pudding mix, and crushed pineapple 
together to fill and frost cake. You needn't frost the 
sides of this cake. Garnish on top with extra mandarin 
oranges and fresh strawberries.-----Pig out! 

1 pkg Duncan Hines Moist Deluxe         1 tub Duncan Hines Creamy 
     Devils Food Cake mix                   Home-Style Cream Cheese
1/4 cup cold water                          Frosting. [Divided usage]  
1/3 cup vegetable oil                   1/2 Cup Seedless red Raspberry Jam
4 large eggs                            2 tubs Duncan Hines creamy 
2 cups Daisy Brand                          Home-Style Classic Chocolate
     sour cream [divided usage]             Frosting
Fresh raspberrys optional

1. Pre heat oven to 350�F. Grease and flour two 8-inch round pans.
2. Blend cake mix, water, oil, eggs and one cup sour cream in a large bowl.
   Beat at low speed  until moistened [about 30 seconds]. Beat at medium  
   speed for two minutes. Pour into pans. Bake and cool cakes 
   according to package directions.
3. To assemble, place one cake layer on serving platter. spread 3/4 cup
   cream cheese frosting on top of the layer. Spread jam on top of cream 
   cheese frosting. top with remaining layer. frost top and sides of cake 
   with chocolate frosting.
4. to prepare sauce, blend remaining cream cheese frosting and 1 cup 
   sour cream in a  small bowl until smooth and creamy. Garnish top of 
   frosted cake with 2-3 table spoons of sauce in center and fresh
   raspberries. Place 2 tablespoons sauce on center of each  serving
   plate and top with a slice of cake. Garnish with freash raspberries
   if desired. 

For a different  twist, try other seedless jams such as cheery, strawberry
or black berry..

Makes 12 servings.

9 oz. semisweet chocolate (Belgian is recommended)
1 cup heavy cream
� cup unsalted butter
3 tablespoons Sucanat {same as Sugar}
3 tablespoons Grand Marnier or Caraco liquor
1/4 cup cocoa powder
1/8 cup instant coffee (optional)

Melt the chocolate and half the butter in a pan over 
warm water (or in a double boiler). Add the cream, 
the rest of the butter and the Sucanat,{or sugar} 
stirring vigorously between each additional item. 
Do not overheat. Stir in the liquor. Remove from heat, 
place in a bowl, and cool. Place the bowl in the 
refrigerator overnight. Once set, shape into balls 
and roll in cocoa, ground almonds, roasted ground hazelnuts, 
praline, or other coating as desired. Package as desired.

Makes about 30 truffles.

 
1 cup dark molasses (I prefer unsulfured)
1/2 cup boiling water 
5 Tablespoons butter (I chop it up a bit)
1/2 teaspoon salt
1-2 teaspoons ground ginger (add a pinch more if you want it "spicier")
1 teaspoon baking soda
2 cups unbleached cups flour
2 Tablespoons powdered sugar

Use a wooden spoon, not a mixer!!
 
Pre-heat your oven to 375 degrees and have a 9 x 9 x 2 inch baking 
pan ready, ungreased and unfloured! Use a glass measing cup to 
measure the molasses, then pour the molasses into a large bowl. 
Pour the boiling water into the same cup you used to measure the 
molasses ... then pour that into the bowl. This makes sure 
you get all the molasses into the cake and cleans the cup, too! 
Add coarsely chopped butter to the bowl; stir to help the 
butter melt into the combined hot water and molasses. 
Stir in salt, ground ginger, baking soda, and flour. Stir just 
until all of the ingredients are mixed and moist. 
Pour into the baking pan. and bake for 25-35 minutes. The cake is 
done when it pulls slightly away from the pan and a toothpick 
inserted into the middle of the cake comes out clean. Cool 
briefly and sprinkle powdered sugar on top. Serve warm! 

         Ingredients:                           Topping:


3 cu. cooked, mashed sweet potatoes       1 cu. light brown sugar
2 eggs beaten                             1/3 cu. margarine, softened
1/3 cu. milk                              1/2 cu. flour
1 cu. sugar                               1 cu. chopped pecans
1/2 cu. margarine, melted                 
1 tsp. vanilla
 
 

Mix & put in buttered shallow baking dish.  Sprinkle 
with topping. I like to beat with mixer to make 
consistency smooth so all is well mixed.
 
Topping:

I like to cut in margarine rather than melt.  Works easier 
for me that way.Mix margarine with sugar and flour.  Add 
nuts; mix & put on top.  Bake at 350 for 25 minutes.

3 � lbs. peeled carrots			� cup plain flour
1 � lbs. sugar (3 cups)			6 eggs, beaten
1 tbsp. baking powder			� lb. butter
1 tbsp. vanilla				powdered sugar

	Steam or boil carrots until extra soft. While warm, add 
sugar, baking powder, and vanilla. Whip with mixture until 
smooth. Add flour and mix well. Add beaten eggs to mixture 
and blend. Add softened butter and blend.
	Pour into baking dish sprayed with Pam. Pour dish 
only half full (may use two baking dishes, if necessary). 
Bake at 350� for about one hour or until golden brown. 
Sprinkle with powdered sugar.
									
Bliss Kendrick

Combine 1-1/12 pounds ground meat (deer is good)
2 eggs
1 c milk
1-3/4 c Progressive Itaiian Bread Crumbs
1 t salt
1/2 t sage

Press in bottom and up sides of large pie plate.
Bake 35 minutes at 350*
Remove from oven and place slices of cheese to cover.

Mix as directed:
1 package of Roasted Garlic Potatoes
Put potatoes on top of cheese.

delphineganeypaul

DRY MIx                                Icing

2 CUPS SUGAR                           AT ROOM TEMP MIX;
2 CUPS FLOUR                           1CUP PECANS
2 TSP CREAM TARTAR                     1 STICK MARGARINE
3 TSP CINNAMON                         1 BOX POWERED SUGAR
1 TSP SALT                             8 OZ. CREAM CHEESE
1 TSP SODA                             2 TSP VANILLA

MIX TOGETHER
 
1/2 CUP WESSON OIL
4 EGGS
3 CUPS GRATED CARROTS

 MIX THOUTOUGHLY ALL INGREDIANTS, BAKE 375 DEGREES UNTIL DONE 
25 - 30 MINUTES
DID NOT SAY ANYTHING ABOUT LAYERS PROBABLY 2 

Ingredients:                    FROSTING 

2 CUPS FLOUR                    1 - 8 OZ CREAM CHEESE
2 CUPS SUGAR                    1/2 STICK BUTTER
2 TSP BAKING POWDER             1 BOX POWERED SUGAR
2 TSP SODA
2/3 TSP CINNAMON
1 TSP SALT
4 EGGS
1 1/2 CUPS WESSON OIL
3 CUPS GRATED CARROTS
1/2 CUP CHOPPED NUTS

 
MIX TOGETHER ALL DRY IN GREDIANTS. BEAT EGGS AND OIL. 
COMBINE DRY INGEDIANTS WITH EGGS AND OIL MIXTURE. 
ADD CARROTS AND NUTS. POR INTO 3 GREASED 9 INCH  LAYER PANS. 
BAKE AT 300 DEGREES 45 MINUTES OR 350 DEGREES 25-30 MINUTES.
 
FROSTING
CREAM TOGETHER CREAM CHEESE AND BUTTER. ADD SUGAR BEAT WELL. 
FROST LIGHTLY BETWEEN LAYERS THEN ICE SIDES AND TOP
 

1 butternut squash (about 2-1/2 lbs), or equivalent small cooking pumpkin
3 Tbs butter
3 Tbs olive oil
2 medium carrots, sliced
2 large onions, peeled & sliced
3 medium potatoes, peeled & cubed
1 Tbs brown sugar
6 cups chicken stock (College Inn canned works fine)
2 cups water
1 Tbs fresh grated ginger
1 cup medium cream or milk (omit this for freezing, or defluffing)
Salt & fresh-ground black pepper

Bake squash or pumpkin @ 350 until tender, set aside.
In heavy soup pot, heat butter & oil until butter melts, add carrots, 
onions & potatoes, toss to coat. Sprinkle with salt, pepper & sugar, 
cover tightly and cook low heat until potatoes are tender (30-40 
min.) Transfer to food processor or blender (Or mash by hand). 
Process until smooth. Return pureed veggies to pot, add stock and 
water, heat to a simmer.  Mash baked squash or pumpkin (should be 
about 3 cups). Stir into simmering broth, add grated ginger root and 
cook uncovered for about 30 minutes, or until thickened slightly. 
Taste and adjust seasonings.

Serve with parsley garnish. A good black bread or a garlicked 
baguette, and feast. 

MJ-VT

1 Small Onion, Chopped ( 1/3 cup)
1 Stalk of Celery, Sliced (1/2 cup)
� Cup of Butter
� Cup of Flour
8 Cups of Chicken Broth
4 cups of Shredded Cabbage
8oz to 12 oz Fully cooked Polish Sausage, halved lengthwise and thinly sliced.
2 tsp Snipped Fresh Parsley
� tsp White Pepper 
 
 
 

Cooking Instructions
In a 4 quart Dutch oven cook the onion and celery in butter till the vegies are tender, but not browned.
Stir in flour till the mixture is smooth. Add chicken broth and cabbage. Cook and stir till soup mixture
is thickened and bubbly. Reduce heat and simmer uncovered for 3 minutes.
Stir in sausage, parsley, pepper and cook uncovered 10 minutes.
Cook longer if you don�t like crunchy cabbage.
 
 

2 small boxes of pasta rings
1lb hamburger
1med onion
1qt tomato juice
1lg bag potato chips
salt and pepper 
 

Cooking Instructions
Cook pasta per instructions
Add salt and pepper to taste and add choped onion and fry with hamburger until browned
Put pasta and hamburger in baking dish
Crush chips and add 1/2 to hamburger and pasta stir in well
Add 1/2 tomato juice stir in well {do not want it to juicy }
Put rest of chips on top of hot dish covering the whole top
Pour rest of tomato juice on top covering all chips,poke a few holes with fork on top to allow juice to run down inside hot dish
Bake at 350 for 35 to 40 minutes.
Enjoy! 

1 box Angel Food cake mix
1 box any flavor cake mix
2 T. water 
 

Cooking Instructions
Using a large plastic bowl with a tightly fitting lid or a 
large zip lock bag, combine the two boxes of cake mix 
stirring or shaking well.
For each individual serving, take out 3 T. of the cake 
mixture and mix it with 2 T. of water in a small microwave 
safe container. I used a small coffee mug. Microwave on 
high for 1 minute. You now have your own instant individual 
cake and it is warm and inviting. You can top with a dollop 
of fruit or whipped topping if you like.

Try various flavors of cake mix but it must always be 
combined with an Angel Food mix.

Keep the mix tightly sealed in an airtight container until 
used and remember: This recipe is called 1-2-3 Cake 
because all you need to remember is 3 T.mix, 2 T. water, 
and 1 minute in the microwave.

2 c fresh blueberries
1 t cinnamon
1 t lemon juice
1 c flour
3/4 c sugar
1 t baking powder
1/2 c milk
2 T melted butter

Topping:

1 T cornstarch
3/4 c sugar
1 c boiling water
Cooking Instructions
 
 

Toss blueberries with cinnamon and lemon juice. Pour into a greased 8 inch pan.
In a bowl, combine flour, sugar, and baking powder. Stir in milk and butter. 
Spoon over berries. Combine sugar and cornstarch and then sprinkle over batter
Slowly pour boiling water over all
Bake for 45-50 minutes at 350 degrees

 

1 angel food cake
1 can Comstock cherry pie filling
1 c. sour cream
1 1/2 c. milk
1 pkg. instant vanilla pudding (sm.) 
 

Cooking Instructions
Break 1/2 cake into 9 x 13 inch pan.
Spread 1/2 cherry filling over cake.
Repeat with remaining cake and cherries.
Beat remaining ingredients together and pour
over cake. Chill overnight. Serve with topping
of Cool Whip or whipped cream. Serves 12.

3-15oz cans of chicken broth
10 ounces of chopped broccoli
6 ounces of fine egg noodles
1/3 cup sauteed onions
1/2-1lb Velveeta cheese
3 cups of milk 
 

Cooking Instructions
Bring the chicken broth plus 2 cans of water to a boil.
Add the broccoli, egg noodles and onions. Reduce heat and
add cheese. When the cheese melts, stir in the milk and it's
ready to serve.

1 bag shredded hash brown potatoes
1 cup sour cream
1 cup shredded cheddar cheese
1 can cream of mushroom or cream of chicken soup
1/2 of medium onion, chopped fine
1 cup corn flakes, crushed
1/2 or 1 stick of butter, melted
 

Cooking Instructions
Mix the potatoes, sour cream, cheddar cheese, soup, and onion 
and place in pan. Sprinkle crushed corn flakes and drizzle melted 
butter on top. Bake at 375�F for about 45 minutes or until bubbly.

3 8oz pkgs cream cheese (softened)
2 4oz cans deviled ham
1 lb cheddar cheese (grated) (softened) (equals 8 cups shredded)
� cup chopped olives
2 tablespoons prepared mustard
1 � teaspoons chopped chives
� teaspoon celery seeds
� teaspoon salt
� teaspoon cayenne pepper 
 

Mix ingredients together. Form into ball and roll
 into chopped nuts if desired.

preheat oven to 350 degrees
1 box Angel Food Cake Mix
1 lg. Can Crushed Pineapple in Juice
Cool Whip (to make it really low calorie use low fat, low sugar cool whip)
 

Cooking Instructions
DO NOT FOLLOW DIRECTIONS ON CAKE BOX OR ADD ANY OTHER INGREDIENTS. 
In large bowl, mix together the cake mix and the large can of crushed pineapple 
in it's own juice. Once you have everything mixed together, pour into an 
UNGREASED 9 x 13 pan OR a bundt pan. Bake in oven at 350 for 
approximately 35 to 40 minutes. Checking with a pick make sure it is 
done and a nice golden brown on top. Let cool, and serve with low fat, 
low sugar cool whip for a low calorie dessert. Delicious!

4 boneless chicken breasts
2 cups Minute Rice
1 can Cream of Mushroom Soup
Salt and pepper to season
 

Cooking Instructions
Heat oven to 350 degrees. Spray a 9 x 13 pan w/cooking spray

Brown 4 chicken breasts briefly on both sides if preferred.
Evenly spread the rice across the pan. Place the chicken breasts on top of the 
rice and spread the can of mushroom soup evenlly acrosss the breasts. Add 
water to the empty can of mushroom soup and pour over the chicken and rice. 
Add another can of water if it looks like it needs it. Cover pan with aluminum 
foil and bake in oven for approxmately 40-45 minutes or until chicken is fully 
cooked and juices run clear. Enjoy. Serve with a side salad and garlic bread.

2 Cans Cream of Mushroom Soup
2 Cans Cream of Chicken Soup
2 Cans of Green Chopped Chilies
1 Whole Chicken, boiled and cut into bite sized pieces
1 Pound of Cheddar Cheese, shredded
1 Pound of Monterey Jack Cheese, shredded
1 Small Package of Corn Tortillas
 

Cooking Instructions
Mix Soups, Chilies and Chicken
Cut Tortillas into triangular shapes
Layer Tortillas, Chicken, and Cheese in a baking dish. (We use a 9x13 
but a deeper dish might be better)
Final layer should be cheese.
Bake at 350 � 400 degrees till bubbly. About � hour depending on size of bowl

1 cup instant brown rice
1 cup water or reduced-sodium chicken broth 1/2 lb boneless,
    skinless chicken breast, cut into
1-inch pieces
1 15-oz. can black beans, rinsed and drained 1 4-oz. can 
   chopped green chilies
1 red bell pepper, seeded and chopped
2 tbsp chopped fresh cilantro*
1 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne pepper
* You may substitute with dried herbs
 

Cooking Instructions
1. Put the rice in a large saucepan.
2. Add the rest of the ingredients and set the
pan over high heat.
3. Bring the mixture to a boil.
4. Reduce the heat to medium-low, cover the
pan with a lid, and cook for 10 minutes until
all the liquid is absorbed.

* Remove the pan from heat and fluff the mixture with a 
fork to separate the ingredients.
Makes 2 servings. 
Per serving: 567 calories, 81g carbs, 48g protein, 6g fat, 21g fiber. 

2 (5 ounce) bags miced spring salad greens
4 ounces crumbled blue cheese
2 oranges, peeled and sectioned
1 pint fresh strawberries, washed and quartered
1 Cup Sweet and Spicy Pecans, recipe follows
Balsamic Vinaigrette
Yield: about 2 Cups

� c balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons Honey
2 Garlic cloves, peeled and minced
2 small shallots, peeled and minced
� teaspoon salt
� teaspoon freshly ground black pepper
1 cup olive oil
 

Whisk together first 7 ingredients (vinegar through pepper) in a large 
bowl until Mixed

Toss together first 5 ingredients in a large bowl. Drizzle with � cup of the 
Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette, 
if desired.

1/4 cup  chopped pecans
2 cups self rising flour
2 cups sugar
2 eggs
1 can crushed pineapple
1 pkg cream cheese softened
1 ts vanilla 
4 1/2 cup con
 

Mix pecans,flour sugar,eggs,and 
pineapple with its juice all together 
and pour into 9x13 dish. Bake 
at 325 degrees for 45 minutes. 
While cake is baking make icing. 
Icing is the cream cheese conf sugar 
and vanilla. When cake is done poke 
holes with like end of wooden spoon 
in cake and pour icing over cake while 
still warm. Hope you enjoy 

This recipe requires a large skillet w/ cover.
 
2 Tbsp vegetable oil
2-3 Tbsp white vinegar (depending on how tart you like it)
1/4 cup Splenda  OR  sugar for non-diabetics
1/4 cup water
1 tsp caraway or other seasoning, such as fines herbes
1 package shredded cabbage or coleslaw mix  OR
1/4 medium head cabbage, chopped
 

In large skillet heat all ingredients except cabbage for 2 
minutes, stirring constantly.
Add cabbage, stir to coat.  Reduce heat to low, cover.
Simmer 10-20 minutes or so, depending on thinness of the
cabbage shreds.

Nothing to stir, can be made using one pan!  
In 9X13 lightly greased baking pan, place enough cut up rhubard 
(small pieces) to cover the bottom of the pan.
Sprinkle 1-3oz. box of strawberry jello (brand doesn't matter) over the top.
Sprinkle 1/2-3/4 c. of sugar, over the top of the jello.
Sprinkle 1 white or yellow cake mix over the top of the rhubarb, jello & sugar. 
           Break up any large chunks that might be from the cake mix.
Drizzle 1/2 c. melted margerine or butter-your preference-over the top of 
           the cake mix.
Drizzle 1 c. water over the top of the melted margerine, cake mix, sugar, 
          jello and cut up rhubarb
 

Preheat oven to 350 and bake till cake mix is GOLDEN in color.
Remove from stove.  Can be served hot/warm or cold.
I usually top with whipped topping.  To dress it up a bit-add cut up 
strawberries to the topping.
Don't cut it-serve it with a spoon!

Hands-on: 45 min � Total: 10V2 hours (includes chilling time) � Serves: 14
 
FOR CRUST                                1/2 cup granulated sugar        1. Crust Mix crumbs, pecans, sugars
1/4 cup graham cracker                   2  Tbsp light corn syrup        and butter. Press into bottom of a 9-inch
crumbs                                   1  Tbsp cornstarch              springform pan. Refrigerate for 1 hour.
'/z cup pecans, finely                   1-1/2 tsp cinnamon              2. Preheat oven to 350�F.
chopped                                  1/2 tsp nutmeg                  3. Filling Whisk pumpkin, eggs, brown
1/4 cup light-brown sugar                1/2 tsp ground ginger           sugar, cream, vanilla, and liqueur in a 
1/4 cup granulated sugar                 1/2 tsp salt                    medium bowl. Combine granulated
1/2 stick unsalted butter,               3  (8-oz) packages              sugar, corn syrup, cornstarch, cinnamon,
melted and cooled                        cream cheese, at                nutmeg, ginger, and salt in a large bowl;
                                         room temperature                add cream cheese. Beat on high for 3
FOR FILLING                                                              minutes. Reduce speed; beat in pumpkin
1-1/2 cups canned                       FOR TOPPING                      mixture. Pour filling into crust. Place
solid pack pumpkin                      2  cups sour cream               springform pan in a shallow baking pan.
3 eggs                                  2 Tbsp sugar                     Bake 50 minutes, or until center is set.
1/2 cup light-brown sugar               1 Tbsp bourbon liqueur           4. Topping Whisk sour cream, sugar, and
1 Tbsp heavy cream                      or bourbon (optional)            liqueur. Spread on cake; bake 5 minutes. 
1 tsp vanilla extract                   Pecan halves, for                Cool cake in pan for 3 hours. Chill for 4 hours.
1 Tbsp bourbon liqueur                         garnish                   Remove from pan; bring to room
or bourbon (optional)                                                    temperature. Garnish with pecans.
                                                     
 

  430 cal, 36g carbs, 6g protein, 30g fat, I20mg chol, 3IOmg sodium, Ig fiber 
                                               TOTAL COS   $I3.I7 

4 eggs
2 cups sugar
2 cups flour
3 1/2 teaspoons baking powder
1 cup walnuts or pecans, chopped
2 1/2 teaspoons vanilla
1 cup vegetable oil
2 teaspoons cinnamon
1/4 teaspoon ginger
1 can Comstock Apple Pie Filling, drained

Preheat oven to 350�F.
Butter and flour a 9x13x2 inch pan.
Combine eggs, sugar, vanilla and oil. Stir in flour, baking powder and cinnamon. 
Stir in drained apples and chopped nuts.
Mix only until combined (some streaks can remain). To avoid a tough cake, do not overmix.
Bake for 1 hour or until cake tests done at 350�F. Remove cake from oven and brush top 
with butter while still warm; sprinkle with cinnamon sugar, if desired.
Variation: Cake may be sprinkled with a cinnamon-butter streusel and chopped nuts 
or thinly sliced apples just before baking.

1 3/4 cups packed brown sugar, divided
1 cup all/purpose flour
6 tbls. baking cocoa, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 cup 2% milk
2 tbls. butter melted
1/2 tsp. vanilla extract
1 1/2 cups semi-sweet choc. chips
1 3/4 cups boiling water 
Vanilla ice cream

In a small bowl combine 1 cup brown sugar, flour, 
3 tsp baking cocoa, baking powder and salt. 
In another bowl combine milk, butter and vanilla,
 stir into dry ingredients until just combined. 
Spread evenly in a 3 qt. slow cooker sprayed 
with cooking spray.
In another bowl combine the remaining brown sugar 
and cocoa, pour in water and stir. Pour over batter 
(DO NOT STIR). Cover and cook on high 
for 4 -- 4 1/2 hours or till toothpick comes out clean.  
 Makes 8 servings, serve with vanilla ice cream

6 oz. Keebler graham cracker ready crust
2 (8 oz.) pkgs. Philadelphia cream cheese
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
2 eggs, separated
1 (21 oz.) can Comstock Red Ruby cherry pie filling

Combine softened cream cheese, sugar, juice, and 
vanilla; mix with electric mixer until well blended. 
Add egg yolks; mix well again. Beat egg whites until 
stiff in separate bowl. Fold egg whites into 
cream cheese mixture. Pour all into ready crust. 
Bake 55 minutes at 300 degrees. When cheesecake 
is cool, top with cherries and refrigerate. Yum! Yum! Yum!

  yield makes 16 servings

8-oz  package semisweet chocolate        
         baking squares  chopped
1-cup butter sortened
1-1/2 cups granulated sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
powered sugar optional
garnish toasted sliced almonds

preheat oven to 325� microwave chocolate baking squares in a microwave
safe bowl at HIGH 1 minute 15 seconds or until chocolate is melted and
smooth. stirring at 15 second intervals. beat butter at medium speed with
a heavy-duty electric standmixer 2 minutes or until creamy. gradually add
grandulated sugar. beating 5 to 7 minutes or until light and fluffy. add eggs
1 at a time. beating just until yellow disappears after each addition. stir 
in melted chocolate, chocolate syrup, and vanilla until smooth.

combine flour and next three ingredients, add to butter  mixture alternately 
with buttermilk, beginning and ending with flour mixture. beat at low speed
just until blended after each addition. pour batter into a greased and floured 
10 inch [14 cup] tube pan.

bake at 325� for 1 hour and 10  minutes  or until a long wooden pick inserted
in the center of cake comes out clean. cool in pan on a wire rack 10 to 15 
minutes. remove from pan to wire rack. and let cool completely [about 1 hour and 30
minutes] sprinkle with powdered sugar, if desired. garnish, if desired. 


2 [ 4.4-oz ] packages mexican chocolate, chopped. may be substituted. omit ground cinnamon
note we tested Nestle Abuelita  Marqueta Mexican chocolate

To whatever egg nog they sell in the local grocery, 
we add Cruzan dark rum + Maker's Mark bourbon 
+ Hennessy cognac and top w/ freshly grated nutmeg.
I couldn't drink the stuff until a friend introduced me to this version:

12 eggs
3 cups granulated sugar
2 quarts whole milk
1 pint gold rum {Jamaican rum as it has a stronger 
(barrel aged I believe) flavor }
1.5 cups brandy
1 cup Jack Daniels
1 pint whipping cream
3 sticks cinnamon
4 Tablespoons powdered sugar
sprinkle nutmeg

Preparation:
a. Use Jack Daniels or equivalent sour mash whiskey, 
because it gives a smoother taste than regular bourbon
b. Stick to the 72 hour cure time because it mellows the mix
c. Make the concoction in a large bowl and then transfer 
the mix to a one gallon glass jar with a screw-on lid because
 it must be well sealed to cure.

1. Separate eggs and retain two egg whites for stiffening whipping cream {I don't separate my eggs and like the result better,}
2. Beat all yolks until light
3. Add granulated sugar and beat mixture until thick
4. Stir in rum, brandy, Jack Daniels and milk
5. Drop in cinnamon sticks
6. Chill in refrigerator for 72 hours, stirring once a day
7. When ready to serve, mix cream, egg whites and 
powdered sugar and beat until a stiff texture is achieved
8. Pour eggnog into glass, fold in whipped mixture
 from previous step and dust with nutmeg

I don't separate my eggs and like the result better,
 instead of scooping out the foam on top to serve, 
plus it's easier to make! Also I like the idea of using 
milk, my eggnog uses heavy cream and half and half, 
about a quart of each, god knows how many calories are in there.

Ingredients For Each Serving:

Mint leaves
2 tablespoons Mint Syrup (see recipe below)
Crushed ice
2 tablespoons water
2 ounces good-quality Kentucky bourbon
Fresh mint sprig

Preparation:

Crush or muddle a few mint leaves in the bottom of an 8-ounce Mint Julep Cup 
(using the back of a spoon to crush mint leaves) until mixture forms a paste.
Then fill the Mint Julep Cup 1/2 full with crushed or shaved ice. 
Add prepared Mint Syrup, water, and bourbon. Stir until the silver cup is
frosted on the outside. NOTE: A glass tumbler will not frost on the outside.
To serve, garnish with a fresh sprig of mint.

Prepare the Mint Syrup.
Mint Syrup:
1 cup granulated sugar
1 cup water
1 bunch fresh mint sprigs

In a medium saucepan, combine sugar and water. Boil for 5 minutes, 
without stirring. Remove from heat an pour over a handful of 
mint leaves and gently crush the mint with a spoon.
Refrigerator syrup mixture overnight in a closed jar. Remove mint leaves 
and continue to refrigerate. This syrup mixture will keep for several weeks.

Substitution for Mint Syrup:  Purchase a bottle of mint syrup
(used for flavoring espresso drinks and Italian sodas). NOTE: 
Mint Syrup is easier to use, but the taste isn't as great!

Makes enough syrup for approximately 8 servings.
 

1 - 1/4 cup vodka
4 cups orange juice
1 - 1/4 cup light rum
ice ring
3/4 cup triple sec
1 tbspfresh lime juice
4 cups pineapple juice

Chill all ingredients. Just before serving 
combine in a punch bowl. Unmold ice ring 
and float in bowl. Serve in tall glasses. Makes
 10 large servings.

             Black-Eyed Susan Single
2 oz. Orange Juice and pineapple juice
3/4 oz. Vodka
3 tablespoons light rum 
3 oz. Sweet and Sour Mix
Crushed ice
Vodka topped off with
Garnishes: lime slices, fresh cherries 

Preparation
Fill a highball glass with shaved ice, add the liquors first, 
then top off with orange juice and sweet and sour mix. 
Stir and garnish with an orange slice, cherry, and stirrer.

1 1/2 oz bourbon
1/2 oz Dry Sack Medium Dry Sherry
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 1/2 oz fresh orange juice
splash of orange juice
splash of cranberry juice
5 mint leaves
1 mint sprig
1 orange zest

Preparation:

    Shake all ingredients with ice.
    Strain into a chilled cocktail glass.
    Garnish with fresh mint sprig and orange peel. 

2 oz vodka
1/2 oz peach schnapps
2 oz orange juice
soda water
splash of cream
orange slice for garnish

Preparation:

    Pour the vodka, schnapps and orange juice into a mixing glass 
    filled with ice.
    Stir well.
    Strain into a highball glass filled with ice.
    Top with soda water and a splash of cream.
    Garnish with an orange slice. 

1 cup whiskey
1 pint heavy cream
1 14 oz. can sweetened condensed milk
1-1/2 tablespoons chocolate syrup
1/4 teaspoon coconut extract
3 eggs

Blend 30 seconds in blender
Refrigerate

 Cup oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 Cups chopped apple or 1 can Comstock Apple pie filling or peaches
1 Cup chopped nuts

Combine oil and sugar; add eggs and beat. Add sifted dry ingredients. 
Add apples {or Peaches}, nuts and vanilla. Bake in tube or loaf pan one hour at 
350 degrees. Cool 15 to 20 minutes before removing from pan. While 
still warm, top with icing:

Icing for Apple of Peach Bread

1 stick butter
1/4 c. evaporated milk
1 c. brown sugar
Blend and cook for 2 minutes. Pour on bread while still warm.

1 angel food cake
1 can Comstock cherry pie filling
1 c. sour cream
1 1/2 c. milk
1 pkg. instant vanilla pudding (sm.)

Break 1/2 cake into 9 x 13 inch pan. 
Spread 1/2 cherry filling over cake. 
Repeat with remaining cake and cherries.
Beat remaining ingredients together and pour 
over cake. Chill overnight. Serve with topping 
of Cool Whip or whipped cream. Serves 12.

          VARIATION FOR LEMON DESSERT:

Mix together:

Juice of 4 lemons
Grated rind of 2 lemons
1/2 c. sugar

Add 1 can condensed milk and beat 4 minutes at medium speed. Whip 1 pint cream and fold into lemon mixture. Break 1/2 angel food cake in to 9 x 13 inch pan. Pour half cream mixture over cake. Repeat. Pat down gently. Cover with coconut (optional). Refrigerate overnight.

31 oz canned white beans, small variety, drained and rinsed   
2 spray(s) cooking spray   
1 tsp olive oil   
1/8 oz fresh sage, about 3 to 4 medium leaves, finely chopped   
2 clove(s) (medium) garlic clove(s), minced   
1/2 pound(s) cooked chicken sausage(s), Italian-style, cut into bite-size pieces   
28 oz canned crushed tomatoes, with puree   
1 Tbsp canned tomato paste, or to taste   
2 1/2 cup(s) water   
3 cup(s) canned chicken broth   
1 tsp table salt, or to taste   
1/4 tsp red pepper flakes, or to taste   
3 oz uncooked whole-wheat spaghetti, broken into small pieces   
          

Puree half of beans in a blender; set aside.
Coat bottom of a large soup pot with cooking spray. 
Add oil; heat over medium heat. Add sage and garlic; 
cook, stirring constantly, until fragrant, about 1 minute. 
Add sausage; cook, stirring frequently, 
until sausage starts to brown, about 2 to 3 minutes. 
Add pureed beans, whole beans, crushed tomatoes, 
tomato paste, water, broth, salt and pepper to pot. 
Bring soup to a boil; stir in spaghetti. Continue 
cooking soup according to time specified by pasta manufacturer. 
Season to taste with salt and red pepper flakes.
 Yields about 1 1/2 cups per serving.

3/4 cup hot fudge ice cream topping, divided
1 (6 oz.) Graham cracker pie crust 
1/2 cup creamy peanut butter
1 1/4 cups cold milk
2 pkg. (3.4 oz. each) Jello Vanilla Flavor Instant Pudding
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
 

Directions:
Spread 1/2 cup of the fudge topping onto the bottom of the crust.  
Freeze 10 minutes.  Beat peanut butter and milk in large bowl, 
with whisk, until blended.  
 Add dry pudding mixes, beat 2 minutes (mixture will be thick). 
Stir in half the Cool Whip.  Spread this over the frozen fudge topping.  
Top with the remaining Cool Whip.
 
Refrigerate 3 hours or until firm.  
Drizzle with the remaining fudge topping just before serving.  
Enjoy!!!

1 can creamed corn
3/4 cup of milk
2 eggs, slightly beaten
seasoning

Mix together in baking dish, dab with butter
Put in Mod oven until set

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tbsp chopped cilantro
1 clove garlic, minced

In a large bowl, place the scooped avocado pulp and lime juice, 
toss to coat.  Mash, add salt, cumin, cayenne and mash again.
Fold in onions, tomatoes, cilantro and garlic. 
Let sit at room temperature for 1 hour and serve.

2 (10 ounce) cans chicken chunks, drained 
1 cup seedless green grapes, halved
1/2 cup sliced almonds
1/2 cup chopped celery
1 (8 ounce) can mandarin oranges, drained 
3/4 cup creamy cucumber salad dressing 
(i used a green salad dressing, 
I think it was Greek goddess or something... 
{can try with various kinds}

Mix all ingredients together and serve on crackers, 
crescent rolls or other kind of bread

Sugar cookie dough
One whipped cream tub and one cream cheese frosting mixed together
Put the mix on top of the sugar cookie cooked

Top with your favorite fruit cut up :)
Pineapple strawberry and kiwi isy choice! 

This fabulous casserole has the most wonderful flavor. It freezes really well too, so make a couple of batches this holiday season.
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 10 minutes
Ingredients:

    14 manicotti pasta shells
    1 onion, chopped
    2 cloves garlic, minced
    1 green bell pepper, seeded and chopped
    1/4 cup butter or olive oil
    1-2 cups cooked cubed ham
    1/3 cup grated Parmesan cheese
    6 Tbsp. butter or olive oil
    6 Tbsp. flour
    3 cups milk
    2 cups shredded Swiss cheese
    1/2 cup grated Parmesan cheese

Preparation:
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. 
Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or 
olive oil until tender. Add ham and set aside to cool for 10 minutes. 
Stir in 1/3 cup Parmesan cheese.

In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. 
Stir in flour and cook, stirring constantly, until mixture bubbles, 
about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. 
Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture (your fingers work best for this; 
it's messy, but most efficient). Spread about 1/2 cup cheese sauce 
in greased 13x9" glass baking dish and arrange filled shells over sauce. 
If there is any leftover stuffing, just sprinkle it over the filled shells. 
Pour remaining cheese sauce over filled manicotti. 
At this point the casserole can be cooled in the refrigerator, 
then wrapped and frozen up to 3 months. To thaw and reheat, 
thaw casserole overnight in refrigerator, then uncover, 
sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F 
for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup 
Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. 
Serves 8 

Try some of the newer flavored flour tortillas for this easy wrap sandwich. 
You could also use any meat; chopped ham would be delicious.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:

    1/3 cup honey Dijon salad dressing
    1/4 cup mayonnaise
    2 cups cubed cooked chicken breast
    1 green pepper, chopped
    2 tomatoes, chopped
    4 (10-inch) flour tortillas
    4 lettuce leaves
    4 slices Muenster or Swiss cheese

Preparation:
In medium bowl combine salad dressing and mayonnaise and mix well. 
Stir in chicken, green pepper, and tomatoes and mix gently.
Place tortillas on work surface and line with lettuce leaves and cheese.
Divide chicken mixture among tortillas and roll up tightly, enclosing filling. 
Wrap in waxed paper and chill until serving time. 
4 sandwiches

This is one of my very favorite soups. It looks complicated, 
but once you start cooking it's just a matter of adding ingredients 
as the soup cooks. I love serving it with Onion Scones fresh out of the oven. 
Drizzle it with some basil pesto for even more flavor.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 8-10
Ingredients:

    1 cup uncooked wild rice, rinsed
    2 cups water
    2 Tbsp. olive oil
    1 cup chopped onions
    3-4 garlic cloves, minced
    1/2 cup flour
    4 cups chicken broth
    3 peeled, cubed potatoes
    16 oz. pkg. baby carrots
    1/2 tsp. dried thyme leaves
    1/2 tsp. nutmeg
    1/8 tsp. pepper
    16 oz. pkg. frozen corn
    2 cups half and half
    2 cups cooked cubed ham or cooked chicken or meatballs

Preparation:
In a heavy saucepan, combine wild rice and water. Cover and bring to a boil. 
Lower heat and simmer for 30-45 minutes, until rice is tender. Do not drain. 
Set rice aside.
In a large stockpot, melt butter or heat olive oil. Add onions and garlic and 
saute until tender. Add flour and cook, stirring constantly, for 1-2 minutes 
until flour mixture bubbles. Stir in chicken broth and mix well with wire whisk.
Add potatoes, carrots, and seasonings. Cover pot, bring soup to a boil, 
reduce heat and simmer 20-30 minutes until slightly thickened. Add corn, 
then cover and simmer an additional 20 minutes until vegetables are tender. 
Stir in half and half, ham and the cooked wild rice. Cook until steaming, 
but do not bring to a boil again.

To make the soup in the crockpot, combine all ingredients except olive oil 
(which is omitted), flour, half and half and corn in a 4 quart crockpot. 
Cover and cook on low for 8-9 hours. In small bowl combine 1 cup half and half 
and 2 tablespoons cornstarch and mix well. Stir into crockpot along with 
remaining half and half and corn. Cover and cook on high for 30-45 minutes 
or until soup is thickened and ham is hot. Serve.

You could substitute 1 cup frozen broccoli florets, 
thawed and drained, for the spinach if you'd like.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 servings
Ingredients:

    1 9" pie pastry
    1 cup half and half
    4 eggs, beaten
    3 Tbsp. honey mustard
    2 Tbsp. flour
    1/2 teaspoon salt
    1/2 teaspoon dried thyme leaves
    1/8 tsp. white pepper
    1-1/2 cups cubed, cooked ham
    1-1/2 cups shredded Swiss or Havarti cheese
    1 cup frozen chopped spinach, thawed, well drained
    2 Tbsp. grated Parmesan cheese

Preparation:
Preheat oven to 350 degrees F. To make Ham and Swiss Quiche, 
prepare pie crust and set aside. In medium bowl, mix half and half, 
eggs, mustard, flour, salt, thyme, and pepper and beat until combined.

Layer ham, Swiss cheese, and spinach in prepared pie crust. Pour egg mixture 
into pie crust and sprinkle with Parmesan cheese. Bake at 350 degrees F. 
for 40-50 minutes until crust is golden and filling is set. 

You can find prepared polenta in a plastic tube in the
 refrigerated or produce section of your supermarket.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:

    16 oz. pkg. prepared polenta
    2 Tbsp. olive oil
    2 Tbsp. butter
    10 oz. container refrigerated four cheese alfredo sauce
    2 cups frozen asparagus pieces, thawed and drained
    1 cup cooked cubed ham
    1/2 cup shredded Parmesan cheese

Preparation:
Preheat oven to 425 degrees. Slice polenta into 1/2" slices. In large skillet, 
combine olive oil and butter and heat over medium heat. When butter melts,
 add half of the polenta slices; cook until well browned on one side, then 
turn and cook on second side. This should take 5-7 minutes total. 
Drain on paper towels.

Then arrange the browned polenta in a greased 8" square glass baking dish. 
Top with asparagus pieces and ham. Spoon sauce over casserole and sprinkle 
with Parmesan cheese. Bake at 425 degrees for 20-25 minutes or until 
casserole is bubbling and cheese begins to brown. 
4 servings 

Updated Turkey Mornay is a simplified version of Turkey Mornay, 
an after-Thanksgiving classic.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients:

    1 (16-ounce) jar four cheese Alfredo sauce
    1 cup shredded Gruyere or Swiss cheese
    2-3 cups sliced cooked turkey or chicken
    5 English muffins, split with fork and toasted
    3 tablespoons grated Parmesan cheese
    1 Tbsp. torn fresh basil leaves or 1/2 tsp. dried basil leaves
    1/2 cup chopped grape tomatoes

Preparation:
Place Alfredo sauce in medium saucepan. Stir in Gruyere or Swiss cheese. 
Cook over low heat until cheese melts, stirring frequently. Then add the 
turkey or chicken slices and spoon sauce over them; heat gently until sauce 
begins to bubble, stirring frequently.

Preheat broiler. Place the English muffins on a broiler pan and spoon the 
turkey slices and cheese sauce over each. Sprinkle with Parmesan cheese. 
Broil 4-6" from heat source until the sauce bubbles and brown spots appear.

In small bowl combine chopped tomatoes and basil. Spoon this mixture over 
the hot sandwiches and serve immediately. 
Serves 6-8

This elegant and beautiful main dish entree recipe is perfect for Easter brunch 
or any special brunch, and is a delicious way to use up leftovers.
If you have leftover Easter eggs, chop them up and add them along with the ham.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients:

    2 Tbsp. olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1 cup basmati rice, uncooked
    2 cups chicken broth
    1 cup cubed cooked ham
    1/2 cup bottled Alfredo sauce
    1 cup frozen baby peas, thawed OR chopped leftover asparagus
    1/3 cup butter, melted
    16 (9" x 14") sheets frozen filo dough, thawed
    1-1/2 cups shredded Havarti cheese, divided

Preparation:
Preheat oven to 375 degrees F. Cook onion and garlic in the olive oil until tender. 
Add rice and stir to coat. Add the chicken broth, cover pan and simmer for 15-20 
minutes until rice is tender. Stir in ham, Alfredo sauce, 1/2 cup of the cheese, 
and asparagus or peas. Set aside.

Place one filo sheet on a cookie sheet and brush with butter. Layer seven more 
filo over the first sheet, brushing each with butter. Spread half of the rice and 
ham mixture over one-third of the stacked filo on the 14" side, leaving a 1 inch 
border on three sides. Cover with the half of the remaining cheese.
Begin to roll up the filo, starting with the long end. You'll only be able to roll the 
dough over one and a half times; that's okay. Using two spatulas, 
place on a RIMMED cookie sheet (the butter will melt and make a mess in your 
oven if you don't used a rimmed sheet). Brush with butter and cut a few slits 
in the filo roll. Repeat with remaining filo, butter, and filling to make two rolls.

At this point you can cover the rolls tightly with plastic wrap and refrigerate 
up to 8 hours. Add another 8-13 minutes to the baking time if the rolls are 
baked directly from the refrigerator. Bake for 25 to 35 minutes until the rolls 
are browned and crisp. Let it stand for 10 minutes before cutting each roll into 
thirds for serving. The filling is hot! 
Serves 4-6

Make these easy and delicious meatballs using leftover 
Thanksgiving cranberry sauce.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

    48 frozen cooked meatballs
    1/2 cup cranberry sauce
    1/4 cup orange juice
    2 Tbsp. sugar
    1 Tbsp. finely minced ginger root
    1/8 tsp. white pepper

Preparation:
Bake the meatballs according to package directions until well heated. 
Meanwhile, in a large saucepan, combine cranberry sauce, orange juice, 
brown sugar, gingerroot, and pepper. Cook over medium heat about 5 minutes 
until bubbly. Add meatballs to sauce and stir. Serve with toothpicks. 
Serves 8-10

This beautiful pie is perfect to serve for holiday parties. 
You could use the very easy Cookie Pie Crust or the slightly 
more challenging Hot Water Pastry.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients:

    1 9" pie shell, baked and cooled
    1 cup vanilla milk chips
    2 cups heavy whipping cream
    1 cup semisweet chocolate chips
    1 tsp. grated orange peel
    1 cup whole berry cranberry sauce

Preparation:
Melt white chocolate chips with 1/2 cup whipping cream over very low heat, 
or in the microwave, about 2 minutes on medium power. Stir until smooth. 
Refrigerate about 1 hour or until cool.

Melt semisweet chocolate chips with 2 Tbsp. of the cream over very low heat, 
or in the microwave, about 2 minutes on medium power. Stir until smooth. S
pread over bottom of baked, cooled pie shell. Chill for 20 minutes until 
chocolate is set.
Beat the rest of the cream (1-1/4 cups plus 2 Tbsp.) until stiff. Beat cooled white 
chocolate-cream mixture and fold into stiffly beaten cream along with orange peel.
Layer the whipped cream mixture with the cranberry sauce over the chocolate 
layer in the pie shell. Pull knife gently through layers to marble. Cover well and 
refrigerate 6-8 hours until firm. 
Serves 8

 ℗   ©..... W. Edwin Harris