I used this recipe for many years while working in a Nursing Home as an Activity Director

Select one indididual with:

A caring heart

Helping hands

To this add:

2 cups love

1 cup humor

4 tablespoons understanding

1 teaspoon courtesy

And add a willingness to serve:

1 tablespoon thoughtfulness

3 teaspoons responsibility

2 teaspoons flexibility

1 pound patience

Mix well, blending in respect of their time. Sprinkle lavishly with gratitude for their availability and commitment. Place in service, well greased with appreciation and lined with friendliness. Garnish by using their name, adding "hello" and "thank you" for that extra touch. Serve to any person and they will find it an irresistible treat.

The blending of these ingredients transforms the individual, as well as the person, into a totally new creation with inexpressible joy. It is a doubly delightful and delectable experience. There is no other flavor like it in the world. it is the piece de resistance of life, one is never the same after tasting of such a loving service.


1 medium sized elephant
1 ton salt
1 ton pepper
500 bu. potatoes
200 bu. carrots
4,000 sprigs parsley
2 small rabbits (optional)

Cut elephant meat into bite-sized pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel is useful for this). Simmer slowly for four more weeks. Garnish with parsley. Serves 3,800. If more is expected, add two rabbits. This is not recommended, however, as very few people like hare in their stew.


3 c snow pea pods, trimmed 4 to 5 ounce skinless tilapia fillets sea salt and fresh ground pepper 1 tsp flour 1 Tbsp olive oil 2 Tbsp butter 1/4 c sliced almonds 1 Tbsp snipped fresh parsley if desired

Directions 1: In a large sauce pan place enough salted water for cooking the snow pea pods. Bring the water to boiling and add pea pods. 2: Cook for 2 minutes. Remove pan from heat; drain and set aside. 3: Meanwhile, season one side of the fish with salt and pepper; sprinkle with flour. 4: Heat a large skillet over medium high heat and add olive oil and tilt pan to coat with oil. Return pan to heat and add fish with floured side up. 5: Cook fish for 4 to 5 minutes until it is easy to remove with a spatula. 6: Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily with a fork or is golden brown. 7: Arrange peas on a serving platter and place fish on top of peas. (I arranged 4 serving plates instead of serving platter)and served roasted potatoes as a side dish. 8: In the same skillet reduce heat to medium and add butter. 9: When butter begins to melt, stir in almonds. 10: Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (don't let the butter burn). 11: Spoon butter mixture over fish fillets. Sprinkle with parsley if desired and serve hot.

3-2-1 Cake

1 bx angel food cake mix 1 bx any flavor cake mix 2 Tbsp water
1 In a ziploc bag, combine the two cake mixes together and mix well. 2 For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container or bowl. 3 Microwave on high for 1 minute. Remove from microwave and top with fruit or whipped topping and you have your own individual little cake.


Double Orange Chicken

Ingredients: 4 Tyson Fresh Boneless, Skinless Chicken Breasts 1/4 cup fresh orange juice 2 Tablespoon orange marmalade 1/2 teaspoon grated fresh ginger 1/2 teaspoon salt 1/8 teaspoon pepper 2 navel oranges, peeled and cut into sections Directions: Preheat oven to 425*. Spray 13 - inch x 9 _ inch baking pan with nonstick spray. Wash hands. Arrange chicken in prepared dish. Wash hands. Combine orange juice, orange marmalade, ginger, salt and pepper; pour over chicken. Cover dish tightly with foil; bake 15 minutes. Baste chicken with sauce. Bake uncovered 10 minutes more or until done. With a slotted spoon, transfer chicken to platter. Stir orange sections into sauce; pour over chicken and serve with your favorite side dishes.


Chicken Puffs

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
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

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
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

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
1/4 cup sugar
1/4 cup sour cream
2 tablespoons orange juice
2 tablespoons butter
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

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)
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

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)
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

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
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

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
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

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
1 can (21 oz.) blueberry pie filling
2 cups frozed unsweeteded raspberries
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
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

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
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

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
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

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
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

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


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

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
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)

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)
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

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
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

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
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

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.
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

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
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

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
3 egg whites
1/2 cup 1% cottage cheese
2 tablespoons water
1/4 teaspoon salt
1 cup all-purpose flour
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

3 egg whites
2 tablespoons instant nonfat dry milk powder
1 teaspoon water
2 to 3 drops yellow food coloring (optional)
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

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
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

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
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

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
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

1 jar (18 oz.) peanut butter
1 package (16 oz.) graham cracker, broken into rectangles
1-1/2 pounds milk chocolate candy coating
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

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
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

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
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

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
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

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
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

3 cups self-rising flour
3 tablespoons sugar
1 (12 oz.) can of beer, your choice
Melted butter (optional)
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

1 quart fresh strawberries, halved
1 can (20 oz.) pineapple chunks, drained
4 firm bananas, sliced
1 jar or pouch (16 oz.) strawberry glaze
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

8 of your favorite frozen dinner rolls, thawed but still cold
4 oz. pkg. cream cheese
1/4 cup sugar
1 teaspoon lemon juice
1 cup confectioners' sugar
1 tablespoon butter, melted
3 to 4 tablespoons water
1/2 teaspoon vanilla extract
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

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)
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

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)
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
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.
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
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

2 cups flour
3/4 teaspoon salt
2/3 cups shortening
4 to 6 tablespoons cold water
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
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

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
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
6 to 8 Granny Smith apples
1 cup sugar
1 tablespoon cinnamon, or more to your taste
2 tablespoons butter
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.
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
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

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)
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

1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/2 cup show mein noodles
1/2 cup salted peanuts
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

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
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

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
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!
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.
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.
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
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

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
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

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
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.