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.