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Old time Recipes

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

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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Here are a couple old time recipes that someone might like only trouble is, although they are very good they are a pain to make. I guess you reap what you sow

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.

Washington Chowder

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.

Gooseberry Sponge

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.

Mushroom Soup

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.

Sour Milk Cake

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.

Hoe Cakes

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.

Oatmeal Raisin Bars

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.

Syrup [for Ice Cream]

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.]

Almond Lemon Cookies

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.

Red Lobster Clam Chowder

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

Pinon Cakes

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.

Bourbon Flip

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

Hotdog Chili

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.

Cherokee Puddin

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!

Sweet Tater Puddin

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

Green Termater Pie

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.

Black Walnut Cake

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.

Kentucky Derby cheese Grits

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

Amish Shoo~Fly Pie

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.

Cushaw Cake

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.

Cherry Cobbler

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.

Pickled Cabbage

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

Woodford Sweet Potato-Pecan Pie

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

Woodford Reserve Lemon Pie

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

Hot Brown Sauce

> 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.

Mexican Casserole

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.

SweetPotato & Tofu Soup

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

Snake Guts

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

Potato Pancakes

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.

Magic Cookie Bars

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!

Pumpkin *Impossible* Pie

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.

Creamy Eggnog

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.

Meatloaf & Mushroom gravy

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.

Mushroom Gravy

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.

Pig Eat'n Cake

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!

Chocolate Raspberry Sour Cream Cake

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.

Chocolate Truffles

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.

Leanne's Gingerbread Cake

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!

Sweet Potato Casserole

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.

Piccadilly Carrot Souffl�

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

Meat Loaf Pie

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








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

Cabbage & Polish Sausage Soup

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.

Potato Chip Hot Dish

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!

1-2-3 Cake

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.

Blueberry Pudding Cake

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

Easy Cherry Angel Food Dessert

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.

Broccoli Soup

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.

Easy Potato Casserole

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.

Holiday Cheese Ball

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.

Weight Watchers Cake

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!

Chicken and Rice

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.

Chicken Enchilada Casserole

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

Chicken With Black Beans & Rice

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.

Baby Bleu Salad

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.

Coon-Hunters Cake

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

Sweet and Sour Cabbage

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.

Rhubarb Crumb Cake

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!

Bourbon Pumpkin Cheese-cake

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

Apple Pie Cake

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.

Hot Fudge Cake

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

Carol's Cheesecake

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!

Mexican Chocolate Pound Cake

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.

Mint Julep

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.

. Black eyed Susan

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.

Belmont Breeze

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.

White Carnation

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.

Helene's Bally's Irish Cream

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

Apple or Peach Bread

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.

Easy cherry angel food desssert

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.

Italian Pasta and Bean Soup with Sausage

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.

Jessica's Chocolate Peanut Butter Pie

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!!!

Baked Corn

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

Guacamole Dip

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.

Chicken Salad

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

Fruit Pizza

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!

Ham Stuffed Manicotti

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

Chicken Tomato Wrap Sandwich

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

Wild Rice Chowder

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.

Ham and Swiss Quiche

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.

Ham and Polenta Casserole

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 or Chicken Mornay

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

Ham Filo Roll

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

Cranberry Meatballs

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

Chocolate Cranberry Mousse Pie

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