Chicken Puffs

Ingredients:

2 skinless, boneless chicken breast halves - cubed

3 Tablespoons chopped onion

3 cloves garlic, peeled and minced

3/4 -oz. package cream cheese

6 Tablespoons butter

3 10-oz. can refrigerated crescent roll dough

Directions:

In a medium saucepan, over medium heat, slowly cook and stir chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls. Arrange balls on a large baking sheet. Bake in the preheated oven for 12 minutes or until golden brown. Serves 12.

Roasted Pork Loin with Apples & Cinnamon

Ingredients:

2 pounds pork loin

2 tablespoons olive oil

1 teaspoon pepper

1 teaspoon ginger, divided

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup dry white wine

1 teaspoon lemon juice

1/4 cup honey

2 medium apples

Instructions:

Rub pork loin with olive oil and then with pepper and 1/2 teaspoon ginger. Combine remaining 1/2 teaspoon ginger, nutmeg and cinnamon with white wine, lemon juice and honey. Peel and core apples. Slice into wedges and add to wine and spice mixture. Place pork loin in baking dish. Roast to an internal temperature of 160 degrees, about 40 minutes. Remove from oven, cover and keep warm, letting rest 15 minutes. Reserve juices. Heat apple mixture to a boil; reduce heat and simmer until apples are tender, about 5 minutes. Add reserved pork juice. Simmer a few minutes more. Remove from heat. Slice pork and pour warm sauce over slices. Serves 4

*I like to serve this with roasted vegetables.

Such as green & red peppers, zucchini and pineapple cubes.

Orange Coconut Crescents

Ingredients:

1 tube (8 oz.) refrigerated crescent rolls

2 tablespoons butter, softened

1/3 cup flaked coconut

1/3 cup sugar

1 tablespoon grated orange peel

Glaze:

1/4 cup sugar

1/4 cup sour cream

2 tablespoons orange juice

2 tablespoons butter

Instructions:

Separate crescent rolls; spread with butter. in a bowl, combine coconut,sugar and orange peel. Set aside 2 tablespoons for topping. Sprinkle remaining coconut mixture over butter. Roll up and place point side down on a greased baking sheet. Bake at 375 for 16 - 18 minutes or until golden brown. Meanwhile, combine glaze ingredients in a saucepan. Bring to a boil, boil for 3 minutes or until mixture is glossy. Cool slightly, pour over warm rolls. Sprinkle with reserved coconut mixture. Make 8 rolls.

Chicken Crescent Rolls

Ingredients:

1 package (6 oz.) Tyson Refrigerated Grilled Chicken Breast Strips

1 can (8 oz.) refrigerated crescent rolls

1 cup (4 oz.) shredded Cheddar cheese

crisp bacon strips cut in half (optional)

Instructions:

Preheat oven to 400. Spray baking sheet with nonstick cooking spray. Separate roll dough into 8 triangles. Wash hands. Divide chicken strips among triangles, placing at bottom of triangle. Place a bacon strip over chicken Sprinkle cheese over top; roll up dough to enclose meat and cheese. Place rolls on baking pan with tip of triangle on bottom to prevent unrolling. Bake 12 to 15 minutes or until golden brown. Refrigerate leftovers immediately.

*Can be served with salsa, marinara sauce or ranch dressing for dipping.

Parmesan Tilapia

Ingredients:

2 lb. Tilapia fillets (orange roughy, cod or red snapper can be substituted)

2 tablespoons lemon juice

1/2 cup grated Parmesan cheese

4 tablespoons or 1/2 stick butter, room temperature

3 tablespoons mayonnaise

3 tablespoons finely chopped green onions

1/4 teaspoon seasoned salt

1/4 teaspoon dried basil

Black pepper to taste

Dash of hot pepper sauce (if desired)

Directions:

Preheat oven to 350 degrees. In buttered 13 x 9 baking dish, lay fillets in single layer. Do not stack fillets. Brush top with lemon juice. In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish for 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Makes 4 servings.

*This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.

Creamy No-Cook Mints

Ingredients:

1 package (3 ounce) light cream cheese

1/4 teaspoon mint extract

2 drops green food color (or color of choice)

4-1/4 to 4-1/2 cups powdered sugar

Regular sugar

Instructions:

Place cream cheese, mint extract, and food color in mixing bowl. Mix about 30 seconds, or until smooth. Continue mixing and gradually add powdered sugar and mix about 1-1/2 minutes, or until mixture becomes very stiff. To make mints, dip individual flexible candy molds in sugar. Press in mint mixture. Turn out onto waxed paper covered with sugar. Repeat until all mixture is used. Or: Shape mixture into 3/4 inch balls, using 1 teaspoon for each ball. Flatten slightly with thumb to form 1/4 inch thick patties. If desired, press back of cork lightly on patties to from ridges. Store mints, tightly covered, in refrigerator. Mints also freeze well. Makes 7 dozen candies.

*I assisted nursing home residents in making these candies and they enjoyed it very much. When finished they gave them to the nurses or their families when they came to visit.

*I have also made these for weddings and special parties. They also can be made into different shapes and placed on top of cakes for decorations by using different candy molds in what ever you would desire.

Caramel Fudge Brownies

Ingredients:

1 bag (14 oz.) caramels, unwrapped

1/2 cup evaporated milk (from 12-oz. can)

1 cup butter or margarine

2 cups sugar

2 teaspoons vanilla

4 eggs, slightly beaten

1-1/4 cups all-purpose flour

3/4 cups unsweetened baking cocoa

3/4 teaspoon salt

1 bag (11.5 or 12 oz.) semisweet chocolate chunks (2 cups)

1-1/2 cups chopped pecans

1 teaspoon vegetable oil

Instructions:

Heat oven to 350. Grease bottom and sides of 13 x 9 inch pan with shortening or spray with cooking spray. In 3 quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth. In 2 quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1- 1/2 cups of chocolate chunks and 1 cup of pecans. Spread evenly in pan. Gently and evenly, drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter). Bake 35 to 40 minutes or until set. In 1 quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature for 20 minutes before serving. Makes 24 brownies.

Two-Berry Crisp with Pecan Streusel Topping

Topping:

3/4 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup firm butter or margarine, cut into pieces

1/4 cup chopped pecans

Filling:

1 can (21 oz.) blueberry pie filling

2 cups frozed unsweeteded raspberries

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

Instructions:

Heat oven to 400. Spray 8-inch square (2 quart) glass baking dish with cooking spray. In large bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in pecans. In large bowl, stir all filling ingredients until mixed. Pour into baking dish. Sprinkle with topping. Bake 30 to 40 minutes or until mixture is bubbly and topping is golden brown. Serve warm. Makes 6 servings.

Pot Roast with Sour Cream-Horseradish Sauce

Ingredients:

1 boneless beef chuck roast (3 pounds)

1 lb. baby-cut carrots

6 small red potatoes, cut in half

2 dried bay leaves

1 jar (5 oz.) prepared horseradish, well drained (1/2 cup)

1 envelope (1 oz.) onion soup mix (from 2-oz. package)

1 can (10-3/4 oz.) condensed golden mushroom soup

1/2 cup sour cream

Instructions:

If beef comes in netting or is tied, remove netting or strings. In 5 to 6 quart slow cooker, place carrots, potatoes and bay leaves. Rub horseradish over beef; place beef on vegetables. Sprinkle with dry onion soup mix. Pour mushroom soup over all. Cover and cook on low heat setting 8 to 10 hours. Remove beef from cooker, place on cutting board. Cut beef across grain into 1/4 inch slices or 2 forks to pull beef into servings pieces. Remove and discard bay leaves. Remove vegetables from cooker with slotted spoon. Place beef on serving platter with vegetables. Stir sour cream into cooking juices in cooker with wire whisk. Serve sauce over beef. Serves 8.

*If cooked for 8 hours, the pot roast will slice nicely. Cook if for 10 hours, and it can easily be pulled into pieces using two forks.

Bow-Ties with Salmon and Tarragon Mustard Sauce

Ingredients:

1 package (16 oz.) bow-tie pasta

1 tablespoon olive or vegetable oil

1 medium onion, chopped fine (1/2 cup)

1 tablespoon chopped fresh tarragon leaves

1 tablespoon chopped fresh parsley

1/4 cup dry white wine or chicken broth

1 cup whipping cream or half-and-half

2 teaspoons stone-ground mustard

2 packages (3 to 4 oz. each) sliced salmon (smoked or cured), cut into 1/2- in wide strips

1/2 cup freshly grated or shredded Parmesan cheese

Instructions:

Cook and drain pasta as directed on package. Meanwhile, heat oil in 10-in. skillet over medium heat. Cook onions, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated,. Stir in whipping cream and mustard. Heat to boiling, reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened. Add pasta, salmon and 1/4 cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese. Makes 6 servings.

Mexican Lasagna

Ingredients:

4 boneless skinless chicken breast halves

2 tablespoons vegetable oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 can (14-1/2 oz.) diced tomatoes with garlic, drained

1 can (8 oz.) tomato sauce

1 teaspoon hot pepper sauce (optional)

12 (6-inch) corn tortillas

1 cup part-skim ricotta cheese

1 can (4 oz.) diced green chilies

1/4 cup fresh cilantro, divided

1 cup (4 oz.) shredded Cheddar cheese

Instructions:

Preheat oven to 375. cut chicken into 1/2-inch pieces. Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce if desired; bring to a boil. Reduce heat; simmer 2 minutes. Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended. Spoon half of chicken mixture in bottom of 12 x 8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, Cheddar cheese and remaining cilantro. Bake 25 minutes or until heated through. Makes 6 to 8 servings.

Sweet & Sour Cashew Chicken

Ingredients:

1 can (16 oz.) cling peach slices in syrup

1 cup KIKKOMAN Sweet & Sour Sauce

2 boneless, skinless chicken breast halves

1 tablespoon cornstarch

1 tablespoon KIKKOMAN Soy sauce

1 tablespoon minced fresh ginger root

1/2 teaspoon sugar

2 tablespoons vegetable oil, divided

1 onion, cut in chunks

1 green bell pepper, cut in chunks

1 small carrot, cut diagonally into thin slices

1/3 cup roasted cashews

Instructions:

Reserving 1/2 cup peach syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside. Cut chicken int 1-inch pieces. Combine cornstartch, soy sauce, ginger and sugar in medium bowl; stir in chicken. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onions, bell peppers and carrot; stir-fry 4 minutes. Stir in chicken, sweet & sour sauce mixture, peaches and cashews; heat through. Serve immediately. Serve on cooked white rice. Makes 4 servings.

Summer Vegetable & Fish Bundles

Ingredients:

4 fish fillets of your choice (about 1 pound)

1 pound thinly sliced vegetables; such as mushrooms, zucchini, yellow squash and tomatoes.

1 envelope Lipton Recipe Secrets Savory Herb with Garlic or Golden Onion Soup Mix

1/2 cup water

Instructions:

On two 18 x 18-inch pieces of heavy duty aluminum foil, divide fish equally; top with vegetables. Evenly pour savory herb with garlic soup mix blended with water over fish. Wrap foil loosely around fillets and vegetables, sealing edges airtight with double fold. Grill, broil, or bake in a 350 oven seam side up for 20 to 30 minutes until fish flakes easily with fork. Carefully unwrap. Can be served over rice if desired. Makes 4 servings.

*Can also be cooked with butter and soy sauce instead of soup mix and cook as directed.

Mediterranean Chicken (baked in foil)

Ingredients:

4 boneless skinless chicken breasts

4 sheets (18 x 12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray

1/2 teaspoon dried oregano leaves

8 sun-dried tomatoes, cut into thin slivers

2 jars (6 oz. each) quartered marinated artichoke hearts, drained

1 can (about 4 oz.) sliced ripe black olives, drained

2-2/3 cups cubed unpeeled baking potatoes

1/4 cup Parmesan and garlic salad dressing

Chopped parsley (optional)

Instructions:

Preheat oven to 450. Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with 1 tablespoon salad dressing. Double fold side and ends of soil to seal packet, leaving head space for heat circulation. Repeat with remaining chicken, oregano, vegetables and dressing to make three more packets. Place packets on baking sheet. Bake 35 to 40 minutes or until chicken in no longer pink in center. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Garnish, if desired, with chopped parsley. Makes 4 servings.

*Can also be eaten from the foil to save dish washing. How to fold foil is at the right of this page.

Tropical Cheese Ball

Ingredients:

1 8-oz. package cream cheese softened (I use PHILADELPHIA BRAND)

1 8-1/4 oz. can crushed pineapple, drained

2 cups (8 oz.) shredded mild cheddar cheese

1/2 cup chopped pecans

1/4 cup chopped dried apricots

1 teaspoon chopped crystallized ginger

Flaked coconut

Instructions:

Combine cream cheese and pineapple, mixing until well blended. Add all remaining ingredients except coconut; mix well. Place on clear wrap and roll into a ball. Place in refrigerator for several hours. Remove from refrigerator, unwrap and shape into a ball and roll in either more chopped pecans or flaked coconut. Place on serving platter with assorted crackers. Makes 1-1/2 cups.

*My family and friends like this cheese ball rolled in flaked coconut the best.

Party Cheese Ball

Ingredients:

2 8-ounce packages of cream cheese, softened (I use PHILADELPHIA BRAND)

2 cups (8 oz.) shredded Sharp Cheddar Cheese

1 tablespoon chopped pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Dash of ground red pepper

Dash of salt

Chopped pecans if desired

Instructions:

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Place in clear wrap and shape into a ball. Place in refrigerator and chill for several hours. Take out of refrigerator and unwrap; shape into ball and roll in pecans if desired. Place on platter with assorted crackers. Makes 2 cups.

*My family and friends like this cheese ball rolled in pecans.

Spinach Salad with Creamy Mushroom Dressing

"My grandchildren love this salad" I hope you will too.

Salad Ingredients:

1 (10-oz.) package washed, trimmed spinach, torn into bite-size pieces

12 strips bacon, crisp fried, crumbled

4 hard-cooked eggs, peeled, sliced

1 medium onion, sliced into rings

*Assemble these in layers in large salad bowl. Salt and pepper to taste. Set aside.

(Creamy Mushroom Dressing):

1 can cream of mushroom soup

1/4 cup tarragon vinegar

1-1/2 teaspoon sugar

1/4 cup water

1/4 teaspoon celery seed

1/4 teaspoon marjoram

1 teaspoon dry mustard

Dash of Worcestershire Sauce

*Beat ingredients together, place in a saucepan and heat. Stir until smooth; take off heat and cool.

When dressing has cooled; pour over salad and toss gently. Makes 4 servings.

Maple Pecan Pie

Ingredients:

1 (9-inch) unbaked pastry shell

1 cup pure maple syrup

3 eggs, beaten

1/2 cup firmly packed light brown sugar

2 tablespoons margarine or butter,melted

1 teaspoon vanilla extract

1-1/4 cups pecan halves or pieces.

Instructions:

Place oven rack in lowest position in oven, preheat oven to 350. In a large bowl, combine all ingredients except pastry shell and mix well. Pour into pastry shell. Bake 35 to 40 minutes or until golden brown. Cool. Serve at room temperature or chilled. Refrigerate leftovers. Makes one 9-inch pie.

*If using pre-packaged pie crust; you can double the recipe to make two pies.

Easy Glazed Yams

Ingredients:

2 (17 or 23 oz) cans yams or sweet potatoes

3/4 cup pineapple or peach preserves

1/2 to 1 cup miniature marshmallows

1/4 cup chopped walnuts

1 tablespoon margarine or butter

Instructions:

Preheat oven to 350. Arrange yams in ungreased 1-1/2 quart baking dish. Spoon preserves over yams; top with marshmallows, nuts and margarine. Bake 25 minutes or until hot. Makes 4 to 6 servings.

Chicken Dumpling Soup

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-1/2 inch cubes

3 cans (14-1/2 oz. each) reduced sodium chicken broth

3 cups water

4 medium carrots, chopped

1 medium onion, chopped

1 celery rib, chopped

1 teaspoon minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

Dumplings:

3 egg whites

1/2 cup 1% cottage cheese

2 tablespoons water

1/4 teaspoon salt

1 cup all-purpose flour

Instructions:

In a large nonstick skillet coated with cooking spray, brown chicken. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour, mix well. Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering). Serve immediately. Makes 4 servings.

*This is a low-fat recipe for those who are on a diet. But with the broth and thick chewy dumplings you won't notice any difference then regular recipes.

Homemade Egg Substitute

Ingredients:

3 egg whites

2 tablespoons instant nonfat dry milk powder

1 teaspoon water

2 to 3 drops yellow food coloring (optional)

Instructions:

In a small bowl, combine all ingredients. Use as a substitute for eggs. Makes one serving (equivalent to 2 eggs)

*This tasty alternative to whole eggs is perfect for folks who need to watch their diets, and it scrambles up fluffy and delicious.

Orange Avocado Tossed Salad

Ingredients:

1 large package red leaf lettuce

1 small package fresh spinach

1 can (12 oz.) mandarin oranges, drained

1 cup halved green grapes

1/2 cup silvered almonds, toasted

1/2 cup vegetable oil

1/3 cup white wine vinegar

1 garlic clove, minced

2 tablespoons brown sugar

1 teaspoon curry powder

1 teaspoon soy sauce

1 ripe avocado, peeled and sliced

Instructions:

In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, sugar, curry powder and soy sauce; shake well. Drizzle over salad; toss to coat. Garnish with avocado slices.

*To toast slivered almonds; place in a non-stick pan on med. heat and cook until golden brown. Watch that you don't burn them. Take of heat and let cool.

Kiwi - Strawberry Spinach Salad

Ingredients:

2 large packaged fresh baby spinach

2 pints fresh strawberries, halved

4 kiwifruit, peeled and cut into 1/4 inch slices

1/3 cup sugar

1/4 cup vegetable oil

1/4 cup raspberry vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

2 green onions, chopped

2 tablespoons sesame seeds, toasted

1 tablespoon poppy seeds

Instructions:

In a large bowl, combine the spinach, strawberries and kiwi. In a blender, combine the sugar, oil, vinegar, paprika and Worcestershire sauce; cover and process for 30 seconds. Add onions, sesame seeds and poppy seeds. Pour over salad; toss to coat. Serve immediately.

*To toast sesame seeds; place in a non-stick pan on med. heat and cook until golden brown in color. Remove from heat and let cool.

Apple Baked French Toast

Ingredients:

1 large loaf French or Italian bread

8 eggs

3-1/2 cup milk

1 cup sugar

1 tablespoon vanilla

3 teaspoons cinnamon

1 teaspoon nutmeg

6 to 8 medium-sized cooking apples

2 tablespoons butter

Directions:

Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla with a whisk, for about 30 seconds. Pour one half of egg mixture over bread. Peel, core and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.

Chocolate Peanut Butter Grahams

Ingredients:

1 jar (18 oz.) peanut butter

1 package (16 oz.) graham cracker, broken into rectangles

1-1/2 pounds milk chocolate candy coating

Instructions:

Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a large heavy saucepan over low heat, melt candy coating; stir until smooth. Using a fork or a candy dipper, dip cookies in coating to completely cover; allow excess to drip off. Place on waxed paper lined cookie sheet. Let stand until firm. Store in an airtight container in a cool dry place. Makes 5 dozen.

*Just in time for the Holidays. This makes a great gift for anyone who like sweets and cost is very little.

Honey Mustard Chicken Bites

Ingredients:

1-1/2 pound, boneless chicken breast, cut into 1-inch pieces

1 jar (12 oz.) refrigerated honey mustard salad dressing

2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed

2 tablespoons orange juice

Instructions:

Dip chicken into 3/4 cup dressing. Coat with stuffing. Place chicken on baking sheet. bake at 400 for 15 minutes or until chicken is done. Mix remaining dressing and orange juice in saucepan. Heat through. Serve with chicken for dipping. Makes 40 appetizers.

Italian Wedding Soup

Ingredients:

1 egg

3/4 cup grated Parmesan cheese

1/2 cup dry bread crumbs

1 small onion, chopped

3/4 teaspoon salt, divided

1-1/4 teaspoon pepper, divided

1-1/4 teaspoon garlic powder, divided

2 pounds ground beef

2 quarts chicken broth

1/3 cup chopped fresh spinach

1 teaspoon onion powder

1 teaspoon dried parsley flakes

1-1/4 cup cooked medium pasta shells or spirals

Instructions:

In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and blend well. Shape into 1-inch balls. In a dutch oven, cook meatballs in small batches until no longer pink; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Stir in pasta; heat through until pasta is tender. Makes 3 quarts. Serves 12 people.

Bacon-Wrapped Sausage Coins With Appricot Dipping Sauce

Ingredients:

1/2 cup apricot preserves

1 tablespoon water

2 tablespoons fresh lime juice

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1/4 teaspoon crushed red pepper flakes, or to taste (optional)

1 pound smoked sausage, any variety, cut into 1/3-inch rounds

1 pound sweet hickory smoked bacon, each slice cut into 3 pieces

Instructions:

Combine preserves, water, lime juice, soy sauce, mustard and pepper flakes in a blender or food processor. Puree until ingredients are blended and mixture is smooth. Pour sauce into a bowl, cover and refrigerate. Preheat oven to 350. Line a large baking sheet with sides with parchment paper or a baking mat. Wrap each sausage round with a slice of bacon; secure with a wooden pick and set on prepared baking sheet. Bake until bacon is brown and crisp, about 20 to 25 minutes per side. Remove baking sheet from oven, transfer bacon-wrapped sausage coins to a paper towel-lined plate to drain excess fat. Heat sauce in a small pan and pour into a small bowl and set in center of large serving platter. Arrange bacon-wrapped sausage coins around sauce bowl. Serve immediately. Serves 6 to 8 people.

*Sauce can be served cold also. What ever you prefer.

Peanut Butter Pie

Ingredients:

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

1 cup crunchy or smooth peanut butter

1 (8 oz.) carton Cool Whip

1 baked pie shell or graham cracker crust

Chocolate syrup to drizzle on top if desired

Instructions:

Cream the cream cheese. Add sugar and peanut butter. Beat until smooth. Fold in half of Cool Whip. Place in graham cracker crust pie plate. Cover with remaining Cool Whip. Drizzle chocolate over top and make pattern with a knife to decorate. Refrigerate or freeze.

Beer Bread

Ingredients:

3 cups self-rising flour

3 tablespoons sugar

1 (12 oz.) can of beer, your choice

Melted butter (optional)

Instructions:

Combine first 3 ingredients and pour into a greased loaf pan. Bake at 350 for 45 minutes or until golden brown. Brush with melted butter if desired.

* 1 (12 oz.) can of orange soda may be used for the kid's. My grandchildren love it.

Strawberry-Glazed Fruit Salad

Ingredients:

1 quart fresh strawberries, halved

1 can (20 oz.) pineapple chunks, drained

4 firm bananas, sliced

1 jar or pouch (16 oz.) strawberry glaze

Instructions:

In a large bowl, gently toss strawberries, pineapple and bananas; fold in the glaze. Chill for 1 hour. Makes 6 to 8 servings.

*Strawberry glaze can often be found in the produce section of you grocery store.

Cream Cheese Danish

Ingredients:

8 of your favorite frozen dinner rolls, thawed but still cold

4 oz. pkg. cream cheese

1/4 cup sugar

1 teaspoon lemon juice

Glaze:

1 cup confectioners' sugar

1 tablespoon butter, melted

3 to 4 tablespoons water

1/2 teaspoon vanilla extract

Instructions:

Flatten each roll into a 3-inch circle. Place on a large baking sheet coated with cooking spray. Cover and let rise until doubled. Meanwhile, combine cream cheese, sugar and lemon juice; beat until smooth. Make an indentation in the center of each roll; fill with 1 tablespoon of the cream cheese mixture. Bake at 350 for 15 to 20 minutes or until light golden brown. Combine glaze ingredients; brush over warm rolls, Drizzle additional glaze over tops, if desired.

Spicy Honeyed Chicken Drummettes

Ingredients:

2 Packages (16 oz. each) chicken drummettes

1/2 cup chili sauce

1/4 cup honey

2 tablespoon soy sauce or teriyaki sauce

1/2 teaspoon crushed red pepper flakes (optional)

Instructions:

Heat oven to 375. In a 13 x 9 inch glass baking dish, arrange drummetts in single layer.

In a small bowl, mix remaining ingredients; pour over drummettes to cover. Bake 30 minutes. Turn drummettes ; bake 15 to 20 minutes longer or until drummettes are glazed and juice of chicken is clear when thick part is cut to bone. Remove from oven a place hot drummetts on a platter to serve. Makes 20 appetizers.

*Omit pepper flakes for children who don't like spicy foods.

Banana Bread Pudding

Ingredients:

4 cups cubed day-old French or sourdough bread (1-inch pieces)

1/4 cup butter or margarine, melted

3 eggs

2 cups milk

1/2 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup sliced firm bananas (1/4-inch pieces)

Sauce:

3 tablespoons butter or margarine

2 tablespoons sugar

1 tablespoon cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 teaspoon vanilla extract

Instructions:

Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, at 375 for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding. Makes 6 servings.

Orange-pecan Pork Roast

My family and grandchildren love this. It is so moist and delicious.

Ingredients:

1 whole boneless pork loin roast (2-1/2 to 3 pounds)

1/2 cup finely chopped onion

1 garlic clove, minced

2 tablespoons canola oil

1/2 cup orange marmalade

1/4 cup chopped pecans (can be omitted)

1/4 teaspoon ground cinnamon

Instructions:

Pre-heat oven at 325. Place roast on a rack in a shallow roasting pan. In a skillet, saute onion and garlic in oil until tender. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted. Spoon over roast. Bake uncovered for 1-1/3 hours or until meat thermometer reads 160. Remove from oven and let stand for 10 minutes before slicing. Makes 6 to 8 servings.

Pumpkin Pie

Ingredients:

2 cups flour

3/4 teaspoon salt

2/3 cups shortening

4 to 6 tablespoons cold water

Filling:

6 eggs

1 can (29 oz.) solid-packed pumpkin

2 cups packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon each ground cloves, nutmeg and ginger

2 cups evaporated milk

Instructions:

Pre-heat oven to 450. In a bowl, combine flour and salt, cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. Divide dough in half. On floured surface, roll out each portion to fit a 9-inch pie plate. Place pastry in plates; trim pastry and flute edges. Set shells aside.

For filling, beat eggs in a mixing bowl. Add the pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Cover edges loosely with foil to prevent burning. Bake 10 minutes. Reduce heat to 350; bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean. Remove foil the last 10 minutes of baking. Remove pies from oven and place on wire racks to cool. Store in refrigerator. Serve with whipped cream. Make 2 pies (6 to 8 servings each).

Norma's Pork Chops and Apples

Ingredients:

6 pork chops, (have your butcher cut 1/2 inch chops from a pork loin)

2 tablespoons extra virgin olive oil

garlic salt and black pepper to taste

1 tablespoon ground cardamon

6 tart apples

1 tablespoon butter

1/4 cup brown sugar

2 teaspoons cinnamon

1/2 cup of port wine

Instructions:

Peal and core apples and slice into a saucepan with butter over medium heat. Add brown sugar, cinnamon and cook until tender. Remove from heat and set aside. Heat olive oil in frying pan Spread both sides of each pork chop with garlic salt, pepper and cardamon and add pork chops to hot pan. Cook until brown on one side and turn to cook and brown the other side. Add cooked apples on top of each pork chop (remove pan from burner) and pour wine into bottom of pan. Return pan to cook top and lower heat and cover with a lid. Heat for 30 minutes or until wine looks like thick syrup. Remove pork chops from pan onto a serving platter and top with apples and wine syrup. Serves 4 to 6 people.

Norma's Apple Pie

Pie Crust:

2 cups flour

3/4 teaspoon salt

2/3 cup shortening

4 to 6 tablespoons cold water

Filling:

6 to 8 Granny Smith apples

1 cup sugar

1 tablespoon cinnamon, or more to your taste

2 tablespoons butter

Instructions:

Pre-heat oven to 400. In a bowl, combine flour, add shortening and cut into until crumbly. Sprinkle with water, 1 tablespoon at at time, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-inch pie plate. Place one pastry in plate. Set aside. Peel, core and slice apples in a large bowl. Add sugar and cinnamon and toss until all apples are covered. Place in pastry lined pie plate and add diced butter evenly over apples and cover with remaining pastry, folding edge under lower pastry to seal. Flute edges as desired. Make a slit in the middle on top crust. Beat one egg with a teaspoon of water. Brush top of pie with egg and sprinkle with sugar. Place strips of foil over edges to prevent burning. Bake for 40 minutes or until crust is golden brown and apples are tender. Remove from oven and cool completely before serving.

* My family loves when I add a jar of caramel topping on the bottom with chopped walnuts before adding the apples.

Norma's Crockpot Macaroni & Cheese

My Grandchildren take the left-overs and eat it all gone before they get back home.

Ingredients:

1 lb. box macaroni, cooked

4 slices white American cheese

1/2 lb. of Sharp Cheddar cheese

1 lb. Velveeta cheese

1 qt. milk

1/2 stick butter or margarine

Salt and pepper to taste

Instructions:

Cook macaroni until almost done; drain and set aside. Cut all cheeses and butter into pieces and set aside. Using a crock pot; alternate layer of macaroni, cheese, butter, salt and pepper to taste. Beginning and ending with macaroni. Pour milk over layered mixture. Cook on HIGH 1 hours. Turn to LOW and continue cooking for at least 2 more hours. Stir frequently. Add more milk if needed. Serves 8 to 12 people.

Easy Upside-Down Caramel Apple Biscuits

Ingredients:

1/4 cup butter

1/2 cup Caramel Ice Cream Topping

1/4 cup packed dark brown sugar

4 medium Granny Smith apples, peeled and sliced

1/2 cup chopped pecans, or walnuts

1 can Flaky Layers Butter Tastin' refrigerated biscuits (8 biscuits)

Directions:

Heat oven to 350. In a 12-inch nonstick skillet, cook butter and caramel topping over medium heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat for 12 to 15 minutes, stirring occasionally, until apples are tender. Meanwhile, spray 8 (12 oz.) custard cups with cooking spray. Sprinkle 1 tablespoon pecan or walnuts in each cup. spoon about 1/3 cup caramel-apple mixture evenly over nuts in each cup. Separate biscuits, gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of mixture in each cup. Place cups on large cookie sheet with sides. Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn pan and cup over to remove cakes. Serve warm. Makes 8 servings

Chocolate Chow Mein Clusters

Ingredients:

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

1/2 cup show mein noodles

1/2 cup salted peanuts

Instructions:

In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth. Stir in chow mein noodles and peanuts until well coated. Drop by rounded tablespoonfuls onto a waxed paper lined baking sheet. Refrigerate for 2 hours or until set. Makes 8 clusters.

Norma's Black Midnight Cake

Ingredients:

2/3 cups soft shortening

1-2/3 cups sugar

3 eggs

2-1/4 cups flour

2/3 cup cocoa

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/3 cups water

1 teaspoon vanilla

Instructions:

Pre-heat oven to 350. Grease and flour 2 round 9-inch or one 13 x 9 oblong cake pan, set aside. Mix shortening and sugar until smooth. Add one egg at a time and beat well. Sift flour, cocoa, baking powder, baking soda, salt, and mix slowly into creamed mixture. Add water and vanilla and mix well, scrap side of bowl often. Pour into desired pans. Bake the 9- inch for 35 minutes. Bake the oblong pan for 40 to 45 minutes. Turn out onto a rack to cool. This cake is so moist that you really don't need frosting. Great in a Bunt Cake pan. When cool frost with your favorite frosting.

Norma's Oatmeal Cookies

Ingredients:

1 cup shortening

1-1/2 cups brown sugar

2 eggs

1/2 cup milk

1-3/4 cups flour

1/4 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups quick-cooking rolled oats

1 cup raisins

1/2 cup chopped walnuts

Instructions:

Pre-heat oven to 400. Mix shortening and brown sugar until creamy. Add one egg at a time and continue mixing. Add milk and mix well. Sift flour baking soda, baking powder, salt, cinnamon and nutmeg together. Add one cup at a time to mixing bowl. Scrape side often. Add oats, raisins and walnuts. Mix by hand. Drop onto ungreased cookie sheet using a teaspoon or a tablespoon depending on the size of cookie you want. Place in oven and bake for 8 minutes or until lightly brown. Remove from pan and cool on rack. Makes 5 dozen.

Norma's Cabbage Slaw

I have made this since I was 18 years old. Made it up when I first got married and never measured a thing. Always a little of this and a little of that. I hope I can share this with you and give you the true taste. Here Goes!

Ingredients:

1 large head of cabbage, chopped chunky

2 - 3 carrots, chopped fine

2 tart apple, diced with skin on

1 cup raisins

optional: 4 cooked crisp bacon strips, crumbled

1 cup sugar

1 tablespoon cider vinegar

1 teaspoon milk

1 cup mayonnaise, add more if needed

*Can use packaged cabbage mix instead of chopping cabbage yourself if you don't have the time. Works well.

Instructions:

Chop cabbage and place in large bowl, dice carrots and apples and add to bowl. Add raisins, cooked bacon to mixture. Add sugar, vinegar, milk and mayonnaise and mix gently until all cabbage is coated. Chill in refrigerator for an hour. Toss gently before serving. Goes well with all meats.

Glazed Apples and Sausage

You will be surprized with the taste of this. It is really good with pancakes, french toast or scrambled eggs.

Ingredients:

2 pounds uncooked pork sausage links

2 large tart apples, peeled and sliced (may not desire to peel)

1 large onion, chopped

1/3 cup water

1/4 cup packed brown sugar

Instructions:

Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5 - 8 minutes, stirring occasionally. Add the browned sausage; heat through. Makes 8 servings.

Crunchy Peanut Butter Balls

Great For CHRISTMAS GIFTS

Ingredients

1 cup peanut butter

2 jar (7 oz.) marshmallow cream

1-1/2 cups crisp rice cereal

1-1/2 cup (9 oz.) semisweet chocolate chips

4 teaspoons shortening

Instructions:

In a large bowl, combine the peanut butter and marshmallow creme, add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave uncovered to 1-2 minutes or until chips are melted; stir until smooth. Roll cereal mixture into 1-inch balls, dip in chocolate. Place on a waxed paper lined pan. Refrigerate until set. Makes 2-1/2 dozen.

*Do not use reduced-fat or generic brands of peanut butter.

Honey Fruit Dressing

Ingredients:

2/3 cup sugar

1 teaspoon dry mustard

1 teaspoon paprika

1 teaspoon celery seed

1/4 teaspoon salt

1/3 cup honey

1/3 cup vinegar

1 tablespoon lemon juice

1 teaspoon grated onion

1 cup vegetable oil

Instructions:

In a mixing bowl, combine sugar, mustard, paprika, celery seed and salt. Add honey, vinegar, lemon juice and onion. Pour oil into mixture very slowly, beating constantly. Serve with fresh fruit. Store in the refrigerator. Makes 2 cups.

Norma's Unbaked Butterscotch or Chocolate Cookies

Instructions:

In a large saucepan, combine 2 cups sugar, 3/4 cup butter and one 6-oz. can of evaporated milk. Bring mixture to a rolling boil, stirring frequently to prevent sticking. Remove from heat and add one 4 oz. package of instant chocolate pudding mix and 3-1/2 cup quick oats. Mix together thoroughly. Cook 15 minutes. Drop from teaspoon onto waxed paper. Makes 5 dozen.

* Butterscotch pudding may be added instead of chocolate to make Butterscotch cookies.

Easy Peanut Butter Cookies

Ingredients:

1 Package Duncan Hines Yellow Deluxe Cake Mix

1 cup peanut butter

1/2 cup cooking oil

2 tablespoons water

2 eggs

Instructions:

Preheat oven to 350. Combine all ingredients and mix well. Drop from a teaspoon onto a ungreased cookie sheet. Press a criss-cross on each cookie with a fork that you have dipped in water. Bake for 10 to 12 minutes until golden brown. Makes 2 dozen.

Christmas Morning Casserole

Ingredients:

2-1/2 cups Pepperidge Farm herb croutons

2 cups shredded sharp Cheddar cheese

1-1/2 pound bulk sausage

4 eggs

2-1/2 cups milk

3/4 teaspoon dry mustard

Dash of pepper

1 can mushroom soup

1/2 cup milk

Instructions:

Place croutons in bottom of 9 x 12 inch baking dish. Top with shredded cheese (saving 1/2 cup for topping). Brown sausage, drain, and crumble. Place sausage on top of cheese and croutons. Beat together eggs, milk, mustard and pepper. Pour over casserole. Cover and refrigerate overnight. Before baking in the morning; dilute mushroom soup with 1/2 cup milk. Pour over casserole and top with the remaining 1/2 cup cheese. Bake, uncovered at 300 for 1-1/2 hours until set.

Pasta Salad

Ingredients: 3 cups tricolor spiral pasta, cooked and drained- 1 package (10 oz.) frozen corn, thawed- 2 cups cherry tomatoes, halved- 2 small zucchini, sliced- 1 cup small pitted ripe black or green olives (as desired)- Dressing: 1/3 cup tarragon vinegar- 1/2 cup olive or vegetable oil- 2 teaspoons dill weed- 1 teaspoon salt- 1/2 teaspoon sugar- 1/2 teaspoon ground mustard- 1/4 teaspoon pepper- 1/4 teaspoon garlic powder- Instructions: In a large bowl, toss the cooked pasta, corn, cherry tomatoes, zucchini and olives; set aside. In a jar with a tight-fitting lid, combine all of the dressing ingredients; shake well. Pour over salad; toss lightly to coat. Cover and refrigerate for at least 2 hours or overnight. Lightly toss again before serving. Serves 6 to 8.

Bread Pudding

Ingredients:

3 eggs

3 cans (12 oz. each) evaporated milk

1-1/4 cup sugar

1/4 cup butter or margarine, melted

1/2 to 1 cup raisins

1 teaspoon ground cinnamon

2 teaspoons vanilla extract

1/2 teaspoon salt

1 loaf (1 pound) day old bread, cut into cubes

Instruction:

In a large bowl, beat eggs. Add milk, sugar, butte, raisins, cinnamon, vanilla and salt; mix well. Add bread crumbs; stir gently. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Store in the refrigerator. Makes 12 to 16 servings.

Caramel Apple Cheesecake

INGREDIENTS: 1-1/2 cups graham cracker crumbs - 2 tablespoons sugar - 1/4 cup butter, melted - 2 packages (8 oz. each) cream cheese, softened - 1/2 cup sugar - 2 eggs - 1 cup chopped unpeeled apple - TOPPING: 3/4 cup caramel topping - 3 - 4 medium apples, sliced - 1 tablespoon butter, melted - 1/4 cup brown sugar - 1/2 teaspoon cinnamon. INSTRUCTIONS: Heat oven to 350. Make topping by cooking sliced apples, in 1 tablespoon of butter, 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a sauce pan or fry pan and cook until apples are soft. Remove from heat and set aside. When cool; cover and place in refrigerator. In medium bowl, mix crumbs, 2 tablespoon sugar and the butter. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan. In large bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. With spoon, fold in apples. Pour into crust-lined pan. Bake 30 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of cheesecake; remove side of pan. Cool completely, about 1 hour. Refrigerate about 1 hour or until chilled. Top individual servings with , cooked apples and caramel topping. Serves 12

Pumpkin - Pecan Braid

Ingredients:

3/4 cup canned pumpkin (not pumpkin pie mix)

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 egg separated

1/2 cup chopped pecans

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls

Glaze:

1/2 cup powdered sugar

2 to 3 teaspoons milk

1 tablespoon chopped pecans

Instructions:

Heat oven to 350. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk; blend well. Stir in 1/2 cup pecans. Unroll dough on to cookie sheet; firmly press edges and perforations to seal. Press to form 13 x 7 inch rectangle. Spread filling in 3-1/2 inch wide strip lengthwise down center of dough rectangle to within one inch of ends. With scissors or sharp knife, make cuts one inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough. Bake 20 to 30 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.

Hot Buttered Rum Sauce

Ingredients:

1 cup packed brown sugar

1/2 cup butter

1/8 teaspoon salt

1 can (14 oz.) sweetened condensed milk (not evaporated)

1/4 cup dark rum

2 teaspoon vanilla

Instructions:

In a 2-quart saucepan, heat brown sugar, butter, salt and condensed milk to boiling over medium heat, stirring constantly to prevent scorching. Cook until sugar is dissolved. Remove from heat. Stir in rum and vanilla. Pour into 2 (10 oz.) decorative jars; cover. Store in refrigerator. Makes 2-1/2 cups; 40 servings (1 tablespoon each) Serve warm over ice cream.

*Great gift idea for family or friends.

Norma's Quick Golden Stew

Ingredients:

4 carrots, cut into 1 inch pieces

1-1/2 cups chopped potatoes

1 medium onion, quartered

1/2 pound frankfurters, diagonally sliced

10-3/4 ounce can condensed cream of celery soup

1 eight ounce jar of Cheez Whiz

10 ounce package frozen peas

Instructions:

In large saucepan, add enough water to cover carrots, potatoes and onions. Cover and cook 10 minutes or until tender. Drain. Add frozen peas, frankfurters, soup and Cheez Whiz. Stir until heated and serve in bowls. (Kids love this dish) Makes 4 servings.

Walnut Cake

Ingredients:

1/2 pound shelled walnuts

9 eggs, separated

1 cup sugar

1/2 cup zwieback crumbs

1 tablespoon grated orange peel

1/2 teaspoon salt

1 teaspoon ground Cinnamon

1/2 teaspoon ground cloves

2 teaspoon baking powder

1/4 cup brandy

3 tablespoons water

1 teaspoon vanilla extract

Whipped cream

Whole walnut halves, for garnish

Instructions:

Pre-heat oven to 350. Grind walnuts through medium blade of food chopper (makes 3 cups). Beat egg yolks and sugar until think and lemon-colored. Mix ground nuts, zwieback crumbs, orange peel, salt, cinnamon, cloves and baking powder. Stir into egg-yolk mixture. Add brandy and water. Beat egg whites until stiff but not dry. Fold into nut mixture. Pour into greased two 9-inch cake pans or 9-inch spring form pan. Bake for 20 to 30 minutes or until cake stuck on center comes out clean. Cool in pan. When cool; remove from pans. Garnish with vanilla-flavored whipped cream and walnuts. Serves 12

Lemon Pudding Cake

Ingredients:

1 box Super Moist Lemon cake mix

1-1/4 cups water

1/3 cup vegetable oil

1 tablespoon grated lemon peel

3 eggs

2 boxes (4 serving size each) lemon instant pudding and pie filling mix

2-1/2 cups milk

Instructions:

Pre-heat oven to 350. Spray 13 x 9 inch class pan with cooking spray (do not use dark or nonstick pan) In large bowl, beat cake mix, water, oil, lemon peel and eggs with mixer at low speed for 30 sec. Beat at medium for 2 minutes, scraping bowl occasionally. Pour into pan; set aside. In medium bowl; beat pudding mix and milk with wire whisk until smooth. Drizzle pudding over batter to within 1/2 in of edges of pan. Bake 50 to 60 minutes or until top springs back when lightly touched in the center. (center will be set but still jiggly). Cool 20 minutes. Spoon warm pudding cake top side down into serving bowls. Top with whipped cream. Make 12-15 servings.

Grilled Onion

Ingredients:

1 large onion

1 tablespoon butter or margarine

1 teaspoon beef bouillon granules or one bouillon cube

Instructions:

Hollow center of onion to a depth of 1 inch and chop removed onion. Place butter and bouillon in center of onion. Top with chopped onion. Wrap tightly in heavy-duty foil. Cook on covered grill over medium heat for 25 to 30 minutes or until tender. Cut into wedges. Can also be baked in oven at 350.

* 1 teaspoon of Balsamic Vinegar added to top of onion before grilled is also very good.

Norma's Merry Christmas Cookies

Ingredients:

1/3 cup soft shortening

1/3 cup sugar

1 egg

2/3 cup honey

1 teaspoon lemon flavoring

2-3/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

Icing:

1 cup confectioners sugar 1/4 teaspoon lemon flavoring 1 tablespoon water or milk Tint if desired with different coloring Instructions: Pre-heat oven to 375. Mix shortening, sugar, egg, honey, lemon flavoring until smooth. Sift flour, baking soda and salt together. Add mixture and mix well. Chill dough for an hour. Roll out dough 1/4 inch thick. Cut into desired shapes. Back for 8 to 10 minutes or until when touched slightly with finger no imprint remains. Cool on rack and ice and decorate as desired. Makes 5 dozen.

New Potatoes with Garlic and Cilantro

Ingredients:

8 to 10 small new red potatoes, unpeeled and quartered

2 tablespoons butter

3 garlic cloves, finely chopped

1/2 teaspoon peppered seasoned salt

1/4 cup chopped fresh cilantro

Instructions:

Place potatoes in medium saucepan, add just enough water to cover. Bring to a boil. Cook over medium-high heat for 8 to 10 minutes or just until tender. Drain in colander or strainer. In same saucepan, melt butter over medium heat. Add garlic; cook and stir 2 to 3 minutes or until tender. Add potatoes, seasoned salt and cilantro; toss to coat.

Coconut Macaroons

Ingredients:

2-2/3 cups coconut

3/4 cup sweetened condensed milk (Eagle Brand)

1 egg

1/4 teaspoon vanilla

Instructions

Combine ingredients and mix well. Let stand 2 or 3 minutes. Line 2 baking sheets with parchment baking paper. Drop macaroon mixture onto paper by heaping teaspoon. Flatten slightly. Pre-heat oven at 325. Bake for 20 minutes or until golden brown. Remove from paper to cool on rack. Make 2 doz.

Spinach Balls

Ingredients:

1/2 cup butter

2 large onions, chopped

2 boxes frozen chopped spinach

6 eggs

1 teaspoon seasoned salt

2 cups Pepperidge Farm Herbed Stuffing

1 cup grated Parmesan cheese

1/2 teaspoon thyme

1 teaspoon pepper

1 teaspoon garlic salt

Instructions:

Melt butter in skillet, and saute onions. Defrost and squeeze-dry spinach. Add to onions and cook 1-2 minutes. Combine eggs, seasoned salt, stuffing, cheese and seasonings. Add spinach mixture. Shape into 1" balls. Place on a foil-lined cookie sheet. Bake at 350 for 20 minutes, or until golden brown. Spinach balls may be frozen on cookie sheets, then rapped airtight. Make 40

Norma's Spinach Stuffed Portabella

Ingredients: 1/4 cup butter, melted- 1/4 teaspoon garlic powder- 5-6 Portabella mushroom caps- 1 (9 oz.) package frozen creamed spinach, thawed- 1 teaspoon fresh thyme leaves, crushed- 1 oz. (1/2 cup) cheddar or Monterey Jack cheese shredded- *Substitute 1 (8 oz.) package frozen spinach with cheese or a tub of artichoke dip, thawed. INSTRUCTIONS: Heat gas grill on medium. Combine melted butter and garlic powder in small bow. Clean mushrooms with a clean dry towel and scoop out the black gills. Brush all sides of mushrooms with butter mixture. Place mushrooms on grill, gill side down. Close lid; grill 5 minutes. Turn, continue grilling until mushrooms are just tender. (5 minutes) Meanwhile, heat creamed spinach mixture and place evenly onto grilled mushroom caps. Top with cheese. Close lid; continue grilling until cheese is melted (3-5 minutes) Carefully lift mushrooms onto serving platter. * These can be cooked inside in frying pan in small amount of cooking oil of choice until tender and then placed in a large dish or cookie sheet in oven at 350 until cheese is melted.

Barbecue Sauce For Meats

Ingredients:

1-1/2 cups chopped onions

2 cups chopped celery

1/2 cup margarine

2/3 cup vinegar

1/2 cup brown sugar

1 qt. tomato catsup

4 tablespoons Worcestershire sauce

4 tablespoons prepared mustard

2 cups water

Instructions:

Cook onions, celery in margarine until onions are clear. Add all the rest of the ingredients and simmer for 1 hour or until sauce thickens. Serve over any meat.

Rock Candy

Ingredients:

1 cup water

3-3/4 cups sugar

1-1/4 cup light corn syrup

1 teaspoon liquid food coloring (depending on what flavor you making)

1 teaspoon cinnamon or other flavored oil

1/3 cup confectioners' sugar

Instructions:

Line a 15 in x 10 in baking pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve the sugar crystals. Uncover, cook over medium-high heat, without stirring until a candy thermometer reads 300 (hard-crack stage) about 25 minutes. Remove from the heat, stir in cinnamon oil or you choice (keep face away from mixture as odor is verys trong), Immediately pour into prepared pan, Cool completely, about 45 minutes. Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in an airtight container. Make 2 pounds.

"DUTCH" Onion Soup

Ingredients:

3 tablespoons mild-flavored oil, such as almond or safflower oil

4 medium onions, thinly sliced

1/2 cup port wine

8 cups fresh Chicken Stock or a good-quality canned chicken broth

Salt to taste

Freshly ground black pepper

1 bauquet gami of fresh thyme, bay leaf, and celery stalk tied together

3 cups shredded Gouda cheese

Instructions:

Heat a 6-quart stockpot over medium-high heat. Add the oil, reduce the heat to medium-low, and saute the onions, stirring frequently, until they are golden brown, 25 to 30 minutes. Add port wine to pan and stir and scrape with a wooden spoon to deglaze the pan deposits. Add the stock, salt and pepper to taste, and the bauquet garni. Simmer gently for 30 to 40 minutes. Preheat the broiler in you oven. Place 6 deep ovenproof serving bowls on a sturdy baking sheet. Ladle the soup into the bowls. Top each bowl with 2 slices of bread and sprinkle evenly with the cheese. Transfer the baking sheet to the broiler and broil until the cheese is golden brown and bubbly. Serve immediately.

Spinach Salad with Warm Bacon Dressing

Ingredients:

1 pkg. young spinach

2 large eggs

8 pieces thick-sliced bacon, chopped

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

4 med. white mushrooms, sliced thin

1 small red onion, very thinly sliced

Instructions:

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs in sauce pan and cover with cold water by at least 1-inch. Place on med. heat. Once the water comes to a boil, turn heat off and leave eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. /Season with pepper, as desired. Serve immediately.

Callico Squash Casserole

Ingredients:

2 med. yellow summer squash, sliced (1/4 inch thick)

1 med. zucchini, sliced (1/4 inch thick)

1 medium onion, chopped

1/4 cup sliced green onions

1 cup water

1 teaspoon salt, divided

2 cups crushed butter-flavored crackers

1/2 cup butter or margarine, melted

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted

1 can (8 oz.) sliced water chestnuts, drained

1 large carrot, shredded

1/2 cup mayonnaise

1 jar (2 oz.) diced pimiento, drained, (optional)

1 teaspoon rubbed sage

1/2 teaspoon white pepper

1 cup (4 oz.) shredded sharp cheddar cheese

Instructions:

In a saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender., about 6 minutes. Drain well; set aside. Combine cracker crumbs and butter; spoon half into a greased 1-1/2 qt. baking dish. Combine soup, water chestnuts, carrot, mayonnaise, pimientos, sage, papper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumbs mixture. Bake, uncovered, at 350 for 30 minutes or until lightly browned. Make 8 servings.

GOOD LOOKIN COOKIN FAMILY

Flounder Florentine

Ingredients:

2 packages (10 oz. each) frozen chopped spinach, thawed and drained

1 pound fresh or frozen flounder or sole fillets thawed

3 tablespoons chopped onion

2 tablespoons butter

3 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon grounded nutmeg

1 1/2 cups milk

1 tablespoon grated Parmesan cheese

1/4 teaspoon paprika

Instructions:

Sprinkle spinach in a 13 x 9 in. baking dish coated with not-stick cooking spray. Top with fillets. In a large saucepan, saute onions in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir to prevent burning on bottom of pan. Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake uncovered at 350 for 20 minutes or until fish flakes easily with a fork.

Makes four servings.

Nana's Baked Beans

Ingredients:

1 gal. can Great Northern beans

1 lb. brown sugar

1 (1 lb. 8 oz.) bottle of catsup

1 lb. bacon

1 lg. onion, diced

mustard to taste

Instructions:

Cook bacon until crispy. Drain on paper towel and break into small pieces. Add onions and cook until soft. Place all ingredients in a large roasting pan and mix well. Stir about 2 Tablespoons. of mustard or to your taste into mixture. Bake uncovered at 300 for three hours.

Fluffy Pancakes

Ingredients:

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk or buttermilk

1 egg

1/4 cup shortening, melted

Instructions:

In a bowl, combine flour, sugar, baking powder and salt. Combine milk, egg and shortening; stir into dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle or fry pan; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Makes 2 servings (8 pancakes).

* I have added a tablespoon of vinegar to the regular milk if I didn't have buttermilk. Works well.

Morning Orange Drink

Ingredients:

1 can (6 oz.) frozen orange juice concentrate

1 cup cold water

1 cup milk

1/3 cup sugar

1 teaspoon vanilla extract

10 ice cubes

Instructions:

Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately. Makes 4 to 6 servings.

Lemon Poppy Seed Bread

Ingredients: 2 1/4 cups all-purpose flour- 1 1/4 cups sugar- 1 cup butter, softened- 3/4 cup milk- 3 eggs- 2 tablespoons poppy seed- 1 tablespoon grated lemon peel - 1 1/2 teaspoons baking powder- 1 teaspoon salt- Glaze: 1/3 cup sugar- 3 tablespoons butter, melted- 1 1/2 tablespoons lemon juice- Instructions: Heat oven to 350. Grease bottom on of 4 (5 1/2 x 3 in.) mini loaf pans. Set aside. Combine all bread ingredients in a large mixing bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 min.) Spread batter into prepared pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Stir together all glaze ingredients in small bowl. Drizzle over warm bread loaves. Cool 10 minutes; remove from pans. These freeze well.

Fluffy Cocoa Frosting

Ingredients:

3/4 cup cocoa

4 cups confectioners sugar

1/2 cup butter, softened

1 teaspoon vanilla

1/2 cup evaporated milk

Instructions:

Mix in large mixing bowl, add milk and beat to desired spreading consistency; additional milk may be added if required. Enough frosting for a 9 inch layer cake or one 9 x 12 cake pan.

Lord Baltimore Scallops

Ingredients:

1 pound sea scallops

1 cup coarse cracker crumbs

1/2 teaspoon salt

1 cup light cream or half & half

3/4 cup melted butter

1 cup fresh bread crumbs

salt and pepper to taste

paprika

Instructions:

Wash and drain the scallops. Cut in half horizontally. Combine cracker crumbs with half the bread crumbs; reserving the rest of the crumbs for topping. Add salt, pepper and butter; combine with the scallops, mixing gently. Place in a buttered 8 x 8 casserole and pour the cream over all. Sprinkle with reserved bread crumbs and a generous amount of paprika. Bake at 350 for 25 minutes.

Swiss Broccoli Casserole

Ingredients:

2 pkg. (10 oz. ea.) frozen broccoli spears; cooked and drained

3 hard boiled eggs, sliced

1 can (10 3/4 oz.) condensed cream of celery soup

1/2 soup can or 2/3 cup of milk

1 can (3 oz.) Durkee Real French Fried Onions

1/2 cup (2 oz.) Shredded Swiss Cheese

Instructions:

Thoroughly combine soup and milk. Arrange broccoli in a 8 x 12 inch baking dish. Layer eggs, 1/2 can French Fried Onions, soup mixture and cheese over broccoli. Bake at 350 for 25 minutes. Remove from oven and top with remaining onions. Place back into oven and bake for 5 minutes longer. Makes 6 servings.

Norma's Carrot Cake

Ingredients:

2 cups flour

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups sugar

1 1/2 cup oil

4 eggs

1/2 cup chopped nuts

2 cups grated raw carrots

1 (8 3/4 oz) can of crushed pineapple, drained

Instructions:

Sift flour, baking powder, baking soda and cinnamon. Place in mixing bowl. Add sugar, oil, eggs and mix well. Stir in carrots, pineapple and nuts. Pour into a 8 x 12 pan or 2 layer pans. Bake at 45 to 50 minutes until when you stick the middle of the cake with a tooth pick it comes out clean.

Cool and frost.

Cream Cheese Frosting:

2 sticks of butter

1 1/2 box of confectioner sugar. Beat until blended. Sift in sugar and add milk if needed until smooth and can spread easily.

Norma's Soft Sugar Cookies

Ingredients:

1 cup shortening

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup milk made sour with 1 teaspoon vinegar

4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

dash of salt

Sprinkle sugar on cookies before baking if desired.

Instructions:

Blend all ingredients at slow speed with a mixer. Spoon out by tablespoons about two inches apart on cookie sheet and bake at 375 for 15 to 18 minutes or golden brown. Cool

Seven Layer Taco Dip

Ingredients:

1 (1 oz.) package taco seasoning mix

1 (16 oz.) can re-fried beans

1 (8 oz.) package cream cheese, softened

1 (16 oz.) container sour cream

1 (16 oz.) jar of your favorite salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head of iceberg lettuce, shredded

1 (6 oz.) can sliced black olives, drained

2 cups shredded Cheddar cheese

Instructions:

1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spreed the mixture onto a large serving platter on in a large clear class serving bowl.

2. Mix the sour cream and cream cheese in a medium bowl. Spread over the re-fried beans.

3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, top with Cheddar cheese. Garnish with black olives and serve with corn chips.

Hot Mushroom Turnovers

Ingredients:

8 ounce package cream cheese, softened

1 1/2 cups flour

1/2 cup butter or margarine

8 to 12 mushrooms stemed and cleaned with a clean towel; mince stems leaving mushroons for stuffing.

Filling:

1 large onion, minced

1/4 cup sour cream

1 teaspoon salt

1/4 teaspoon thyme leaves

1 egg, beaten

Instructions:

Blend until smooth the first three ingredients; shape int0 a ball; wrap and refrigerate for 1 hour. Meanwhile, in a skillet over medium heat, add 3 tablespoons butter, add mushrooms and onions and cook until tender; stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons of flour; set aside. Roll out on floured board half of the dough about 1/8 inch think. Cut with round cookie cutter, cut as many circles as possible. Place a teaspoon of mushroom mixture onto one half of each dough circle. Brush edges with some egg and fold over and press edges with a fork. Brush top of each turnover with egg. Dip each stuffed mushroom in melted butter and place in a 9 x 12 class pan. Bake at 450 for 12 to 14 minutes. Serve hot.

Norma's Baked Corn Pudding

Ingredients:

1 large package frozen corn

4 eggs

1 1/2 cups of milk

3 tablespoons butter

3/4 cups of sugar or 1/4 cup for less sweet

Salt and Pepper to taste

1 tablespoon flour

1/8 teaspoon cinnamon

Instructions:

Combine all ingredients and mix well. Pour into a buttered 8 x 12 glass dish. Bake at 350 until set; about 1 1/2 hours. Serve hot.

Carmael Fluff Frosting

Ingredients:

1 1/2 cups brown sugar

6 Tablespoons cold water

3 egg whites

1/4 teaspoon salt

Instructions:

Combine all ingredients in top of double broiler. Heat at medium heat. Beat constantly with mixer until mixture forms soft peaks. Will frost tops and sides of three 8 inch layer cake.

ZUCCHINI BREAD

Ingredients:

4 eggs

1 1/2 cups brown sugar

3/4 cup veg. oil

3 cups flour

1 1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 teaspoons cinnamon

2 cups grated zucchini (unpeeled)

1 cup chopped walnuts

1 teaspoon vanilla

Instructions:

Beat eggs, brown sugar and oil. Sift flour, baking powder, salt, baking soda, baking powder and cinnamon together. Add to liquids and beat until smooth. Add zucchini, chopped walnuts and vanilla. Mix well. Pour into one large loaf pan or two small loaf pans that have been greased and floured. Bake at 350 for 50 minutes or until a toothpick placed in the center of the bread comes out clean. Let stand for 10 minutes. Turn out onto wired rack to cool. Freezes well.

Norma's Stromboli

Ingredients:

2 loaves frozen bread dough- 1/2 lb. boiled ham- 1/2 lb. salami- 1/2 lb. pepperoni, sliced thin- 1/2 lb. sausage, broken into pieces and partially cooked- 1/2 lb. Swiss cheese- 1/2 lb. mozzarella cheese- Oregano- Grated Parmesan cheese-

INSTRUCTIONS:

Let bread dough rise. Pat out dough on 2 greased cookie sheets. Layer the meats, Swiss cheese and mozzarella cheese. Sprinkle with oregano. Roll up sides of dough over meats and cheese to close. Sprinkle top with Parmesan cheese. Bake at 375 about 35 minutes. Makes 2 large Stromboli's.

Norma's Sweet & Sour Meatballs

Ingredients: 1/2 cup milk - 1 slice of bread, torn into pieces - 2 lb. hamburger - 1 egg - 2 teaspoons salt - 1/4 teaspoon pepper - 1/8 teaspoon garlic salt - 1 #2 can pineapple chunks - 1 small green pepper; chopped - 1 small red pepper; chopped - 1/2 cup sugar - 1/2 teaspoon salt - 2 Tablespoons cornstarch - 1 1/2 cup pineapple juice, plus enough water to fill cup - 1/4 cup wine vinegar - 1 tablespoon soy sauce - 4 beef bouillon cubes - Instructions: Mix together the first seven ingredients and shape into ball the size of walnuts. Brown in 8 tablespoons of shortening. Add pineapple, green and red peppers to meat balls and brown. To make the sauce; mix sugar, salt and cornstarch. Add juice a little at a time. Add vinegar, soy sauce and bouillon cubes. Heat to boiling and pour over meatballs. Simmer 20 to 30 minutes. Can be made in a crock pot after all is mixed together and cooked and kept on low heat for a pot luck dinner. Can be served hot over cooked rice also.

Norma's Stuffed Mushroom Caps

Ingredients:

8 to 12 large mushrooms

2 tablespoons butter

2 small or one large onion, chopped

1/4 cup dried bread crumbs

1 teaspoon parsley flakes

1/2 teaspoon oregano

dash of garlic salt

1/2 teaspoon salt

1/4 cup sour cream

2 tablespoons grated Parmesan cheese

Melt 1 tablespoon butter for dipping mushroom.

Instructions:

Rub mushrooms with a clean cloth to clean. Remove stems from mushrooms and shop fine. Saute mushrooms and onions in butter for 5 minutes. Add remaining ingredients. Fill caps. Dip bottom of each mushroom into melted butter. Bake at 375 for 30 minutes. Serve hot.

Chocolate Mint Squares

Ingredients: Cake Layer:-- 1 cup sugar- 1/2 cup butter- 4 eggs, beaten- 1 cup flour- 1/2 teaspoon salt- 1 teaspoon vanilla - 16 oz. can Hershey Syrup- Mint Layer: 2 cups 10x sugar- 2 to 4 tablespoon Creme de Menthe- 1/2 cup butter- Glaze: 6 oz. package chocolate chips- 6 tablespoon butter- Instructions: Mix first 7 ingredients and pour into a greased and floured 9 x 13 pan. Bake at 350 for 30 min. Let cake cool. Mix mint layer and pour over cooled cake then melt glaze ingredients together and spread over mint layer and let cool. Chill and cut into squares.

Norma's SNICKERDOODLES

I used to make more then 15 doz. of these to take along on H.S. Band trips when I was a Band Mom during the time my Son was in the Junior and Senior High School Bands in Carlisle, PA.

Ingredients: 1 cup shortening- 1 1/2 cup sugar- 1 egg- 2 3/4 cups flour- 2 teaspoons cream of tarter- 1 teaspoon baking soda- 1/2 teaspoon salt- Mix and set aside: 3 tablespoons sugar- 3 teaspoons Cinnamon - INSTRUCTIONS: Sift together flour, cream of tarter, baking soda and salt. Cream shortening, add sugar then egg. Mix well and add dry ingredients. Shape into balls size of walnuts. Roll each ball in sugar and Cinnamon mixture. Place of cookies sheet. Bake at 400 for 8 to 10 minutes. Cookies will crack on top. Place on rack to cool.