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.