French Apple Pie

1 uncooked pie crust
1 apple pie filling

3/4 C flour
1/2 C sugar
1/3 C cold butter

Crumble together. Put on top of apple pie filling.

Bake 375 45 min.

Carolyn Lee

Pumpkin Squares

Mix together press into 9x13 pan. Bbake at 350° for 15 min.
1 c. flour
1/2 c. brown sugar
1/2 c. oatmeal
1/2 c. butter

Mix and pour over hot crust. Bake at 350° for 20 min.
2 c. pumpkin
1 can evaporated skim milk
2 eggs
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix and crumble over partially cooked pumpkin mixture. Bake another 20 min.
1 c. oatmeal
1 c. brown sugar
4 T. butter

* You can add nuts, whatever kind you want, to the top mixture instead of the oatmeal

Carolyn Lee

Breakfast Quiche

6 eggs
1 lb maple sausage
1 lb pepper jack cheese
2 cans crescent rolls
1 egg

Brown sausage & drain
Mix eggs, grated cheese, & sausage
Pour over one can crescent rolls (pressed out in 9 x 13 baking dish)
Then press the other can crescent rolls over mixture
Beat one egg, brush over top layer of crescent rolls & sprinkle with parmesan cheese if desired
Bake @ 350 for 40-45 minutes or until brown

Andrea Jones (Stephanie Sleight)


Fresh raw big shrimp (already shelled)
Italian bread crumbs mixed with butter

Split shrimp & take out black vein. Stuff with bread crumb mixture. Wrap with bacon & secure with toothpicks. Broil in oven or on grill about 10 min. (Watch closely).

Barbara Jones


1 pound bacon (cut each piece into 4 pieces)
2 cans whole water chestnuts

Wrap chestnuts with bacon. Secure with toothpick. Place in broiler pan. Bake at 375 for 15-20 min. Put in casserole dish. Pour barbeque sauce (1 c. ketchup & ½ c. sugar; or buy store kind) over top of chestnuts. Bake 20 min. more.

Linda Jensen


1 lb. fresh mushrooms
1 lb. (7 ½ oz.) crabmeat, drained & flaked
2 T. margarine
1 t. seasoned salt
1 c. shredded cheddar cheese
1 c. prepared inst. Mashed potatoes
2 t. lemon juice

Wash mushrooms & remove stems. Chop stems & sauté in 2 T. margarine. Add remaining ingredients; mix well & spoon into mushroom caps. Place on baking sheet & broil till lightly browned. Makes about 30 appetizers.

½ lb. fresh mushrooms
½ lb. bacon
2-3 T. cream cheese
2 T. minced green onion

Wash mushrooms & remove stems; use stems for another purpose. Saute bacon till brown; drain & crumble. Mix with softened cr. cheese & green onion. Fill mushroom caps; place on baking sheet & broil till lightly browned. Makes about 15 appetizers.

½ lb. fresh mushrooms
3 T. fine dry bread crumbs
2 t. grated fresh onion
¼ t. salt
3 oz. cream cheese, softened
2 T. finely chopped parsley
¼ t. paprika

Wash mushrooms & remove stems; use stems for another purpose. Mix remaining ingredients & fill each mushroom cap. Place on baking sheet & broil till lightly browned. Makes about 15 appetizers.

Linda Jensen


1 8 oz. cream cheese
5 oz. Old English cheese with pineapple
1 T. Worcestershire sauce
5 oz. roka cheese, soft
1 sm. grated onion

Mix & chill good then roll in chopped nuts (2-3 c.) Makes 2 average or 3 small balls.

Carolyn Lee (Ruby Perry)


2 - 8 oz. cream cheese
1 – 8 oz. crushed pineapple, drained
¼ c. green pepper, finely chopped
1 T. Lawrey’s seasoning
2 T. green onion, chopped
2 c. pecans, chopped

Drain pineapple well! Mix all ingredients (reserving 1 c. chopped pecans). Form into a ball. Place on wax paper & refrigerate a couple hours. Roll in reserved nuts. Wrap in saran wrap and foil. Serve with crackers.

Yield: 1 large ball

Laura Parker


28 c. chopped tomatoes (about 6 dozen)
4 green peppers
4 c. vinegar (cider or white)
2/3 c. plain salt
dash red cyan pepper
8 lb. onions
2 red peppers
6 c. sugar
1/3 c. pickling spice (in cloth bag)

Boil tomatoes 30 seconds & then quickly put them in cold water. Slip skins off & chop. Drain off some of the juice. Add all other ingredients except sugar. Bring to a boil. Add sugar. Stir & cook about 4 hours. (Until it thickens to desired consistency). Process in water bath canner 20 min.

Grandma Ada Stark


1 ¼ c. milk
1 c. flour
1 egg
1 t. oil
¼ t. baking powder

Mix all ingredients in blender. Heat sauté pan over medium heat & spray with pam. Coat a thin layer of batter in the pan & lightly brown both sides. Separate each crepe with wax paper. Fill with favorite filling. (May be frozen).

DESSERT CREPES – add 1 t. vanilla & 1 t. sugar

DINNER CREPES – add ¼ t. salt

Yield: 12-15 crepes

Laura Parker


1 - 8 oz. pkg. cream cheese
2 T. finely chopped green onions
1 t. lemon ju.
1 c. finely chopped nuts
2 c. grated sharp cheese
2 t. Worcestershire sauce
½ t. lemon pepper
Chopped parsley

Soften cream cheese. Add remaining ingredients except nuts & parsley; mix till well blended. Divide mixture in half, spoon into 2 small bowls lined with wax paper. Refrigerate for several hours. Lift out wax paper with cheese mixture from each bowl, and mold cheese into ball, using wax paper to protect hands. Roll each ball in chopped nuts & parsley. Refrigerate. Remove about 15 min. before serving & serve with a variety of crackers.

Yield: 2 small balls

Linda Jensen


2 ¾ c. flour
1 t. ginger
1/3 c. brown sugar
1 egg
1 t. cinnamon
½ t. salt
2/3 c. molasses
½ c. oil
1 T. baking powder

Mix & chill several hours. Roll thin (less than 1/8”) on oiled piece of foil. Place in cookie sheet (still on foil). Bake at 300 for 20-30 min. Cut while warm.

ROYAL ICING (for Gingerbread House)
2 egg whites (room temp.)
4 c. powdered sugar
2 T. lemon juice
1 t. cr. of tarter

Beat egg whites until foamy. Add powdered sugar slowly. Add cream of tarter. Add lemon ju. Mix until it peaks. Keep icing covered with a damp rag. Icing dries quickly & becomes very hard.


1 gallon dry bread crumbs
1 c. butter or margarine, melted
2 t. salt
¼ t. sage
1 chopped onion
1 c. diced celery
1 t. poultry seasoning
¼ t. pepper

Boil onion & celery in a little water until tender (about 20 min.). Do not drain. Add melted butter, seasonings, & bread crumbs. Add chicken broth or diluted cr. of chicken soup if more moistness is desired. Bake at 350 for 1 hr.

Grandma Jenny Jones


2 c. powdered sugar
1 ¼ c. evaporated milk
½ c. butter or margarine
1 c. chocolate chips
1 ½ t. vanilla

Melt chocolate chips & butter. Add powdered sugar & canned milk. Boil 8-10 min. Remove from heat. Add vanilla.

Yield: 2 ½ cups

Teresa Moore


1 ¼ c. sugar
3 T. cocoa
1 can evaporated milk

Mix sugar & cocoa well so it won’t lump. Stir in milk. Boil stirring constantly 10-15 min. or until it starts to thicken a little. Add vanilla & 2 T. butter.

M. Helen Jones


1 can tomatoes
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salt & pepper
½ pkg. bacon, cooked
1 c. cubed cheddar cheese

Cook macaroni as directed on pkg. Drain. Grind up tomatoes in blender until smooth. Cook tomatoes in a pan (simmer). Add cheese, macaroni & bacon. Mix until cheese just melts. Salt & pepper to taste.


2 c. sugar
1 c. water
½ c. brown sugar

Boil for 1 ½ min. Add: 1 t. vanilla & 1 t. maple flavoring.

Carolyn Lee


1 c. sugar
1 c. brown sugar
1 c. water

Boil 2 min. Add ½ t. vanilla & ½ t. maple flavoring.

Teresa Moore


2 c. sugar
2 c. (one pound) margarine
½ c. water
½ c. corn syrup
2 pkgs. Corn puffs

Boil mixture to 240 degrees (almost a hard ball stage). Pour over corn puffs & stir.

Yield: Serves 12

Laura Parker


8 c. mashed peaches (use potato masher)
2 c. ground oranges (cut small & blend- leave peelings on)
10 c. sugar

Stir & boil 15 min. Add ¼ t. margarine to cut down foam. Add 2 pkg. sure gel. Boil 1 min. Add 2 c. maraschino cherries (16 oz.) (chopped in blender) (use juice also). Cook 5 min. Add 2 pkg. orange jell-o. Stir & cook to dissolve. Bottle & seal.

Yield: 8-10 pints

Grandma Jenny Jones


1 c. salt
4 c. flour
1 t. powdered alum (optional)
1 T. salad oil
2 scant cups water
food coloring (optional)

Mix until workable. Keep in airtight container when not using.

Laura Parker


2 c. flour
½ c. cornstarch
1 t. Alum (spice)
1 c. salt
1 T. salad oil
2 c. water

Cook over low heat. Stir constantly until it thickens into a dough. Knead like bread dough. Add food color if desired.

Teresa Moore


1 t. yeast
1 T. sugar
4 c. flour
1 ½ c. warm water
1 T. salt

Mix yeast, water, sugar, & salt. Add 4 c. flour & knead until smooth. Break off pieces & make any shapes you like; like initials. Don’t make them too thick or they’ll be doughy, or too thin or they’ll break. Put on cookie sheet. L Beat 1 egg & brush it on pretzels. Sprinkle with sesame seeds. Bake at 425 for 12-15 min. or until golden brown.

Heidi Moore (Carolyn Lee)(ZOOM)


12 ground peaches (drained)
3 pkg. pectin
3 pkg. red raspberry jell-o
3 pkg. raspberries
1 c. lemon juice

Mix all together & boil. Add 13 c. sugar. Boil 10 min. Seal.

Linda Jensen


36 tomatoes
6 green peppers
2 long green peppers (clean out middles)
2 T. garlic salt
6 onions
3 jalapenos (clean out middles)
2 T. vinegar (apple cider is best)

Cook until it thickens to your own likeness (3 ½ - 4 hrs.) stirring occasionally. Process in water bath canner 20 min.

*Don’t touch jalapeno or long green peppers in the middle—they will burn.


8 oz. cream cheese (thin with 2 T. milk or ½ c. sour cream)
2 T. chopped green onion (optional)

Mix & spread on bottom of glass pie plate. Let set. Spread seafood cocktail sauce on top. Cover with Salad Shrimp. Serve with crackers.

M. Helen Jones


½ c. oil
3 onions, chopped
4 green peppers, chopped

Saute above ingredients. (about 5 min.) Then add:

12 c. tomatoes (about 25 lg. tomatoes)
3 (6 oz.) cans tomato paste
3 T. plain salt
1 T. sugar
Dash pepper
1 t. garlic powder
1 T. oregano
1 T. basil
3 bay leaves
½ c. vinegar

Cook for 1 hr. Seal in bottles & process in steamer or water bath canner for 55 min.

Linda Jensen


16 oz. mayonnaise
sm. can water chestnuts, diced
16 oz. sour cream
vegetable soup mix

Mix together & refrigerate overnight. Next day, thaw 1 small square box frozen spinach. (don’t cook it). Squeeze out water really good or it will be runny. Mix with above mixture. Hollow out a loaf of French bread. Fill with spinach dip. Use crackers to dip in or French bread that you hollowed out.

Linda Jensen


1 lb. bacon cut into 4 pieces
2 cans whole water chestnuts

Wrap water chestnuts with bacon. Secure with toothpicks. Put on broiler pan. Bake at 375 for 15-20 min. Put in casserole dish. Pour sauce over & bake for 20 min. more.

1 c. ketchup (or use your favorite barbeque sauce)
½ c. sugar

Carolyn Lee


1 T. Worcestershire sauce
2 lg. cans pork & beans
½ T. horseradish or mustard
½ lb. bacon—brown & cut up
1 T. vinegar
¾ c. brown sugar
1 ½ c. grated cheese
1 onion diced

Mix together. Bake 1 ½ hr. at 300 degrees.

Carolyn Lee


½ lb. bacon
1 med. onion, chopped
½ c. brown sugar
1 lg. can pork & beans
1 t. Worcestershire sauce
1 t. mustard
¾ c. ketchup

Cook onions in bacon grease. Mix add together & bake at 350 1 ½ hr.

Teresa Moore


3 lb. country style spareribs
2 t. dry onion flakes
¼ t. chili pd.
2 T. Worcestershire sauce
2 c. tomato ju.
½ c. brown sugar
1 T. paprika
1 t. dry mustard
¼ c. vinegar
¼ c. catsup

Place ribs in oblong pan. Bake at 450 for 15 min. Remove from oven. Top with onion. Combine remaining ingredients. Pour over ribs. Bake at 350 for 1 ½ - 2 hrs. or until done. Baste several times during first 45 min. Turn ribs the last half of cooking time.

Teresa Moore


12 slices bread without crust (break in pieces & put in bottom of a 9 x 13 pan).

Whip up ----use a wire whip:
6 eggs
½ t. salt
1 T. dry onion
3 ½ c. milk
¼ t. dry mustard

After whipped up, add 2 c. diced ham. Pour over bread. Spread 12 oz. grated cheese on top. Refrigerate overnight. Bake at 325 for 50-60 min.

Linda Jensen


1 c. finely chopped onion
2 cloves garlic, finely chopped
1 c. vegetable oil
8 tomatoes, chopped
12 corn or flour tortillas
3 c. shredded cheese
sour cream
1 t. salt
1 t. ground cumin
2 c. chicken broth
1 T. chili powder
1 t. dried oregano leaves
1/8 t. pepper

Cook & stir onion & garlic in oil in 12” skillet over med. heat until onion is tender. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano, & pepper. Heat to boiling; reduce heat. Simmer uncovered 20 min. to 1 hr.

Dip each tortilla into sauce to coat both sides. Spoon 2 T. of the cheese onto each tortilla; roll tortilla around filling. Place seam side down in greased 9 x 13 baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Cook uncovered at 350 until cheese is melted, about 15 min. Serve with sour cream.

Yield: 6 servings

Linda Jensen


1 lb. shredded cheddar cheese (save ¼ c.)
1 c. cottage cheese
½ c. diced onion
Mushrooms, olives, chilies as desired
½ t. salt
dash pepper
6-12 four tortillas
mild enchilada sauce

Mix cheeses, onion, olives, mushrooms, chilies. Add seasonings. Fry tortillas in hot oil just till soft. Spread a little sauce in 9 x 13 pan. Place filling in center of tortilla & roll up. Place in baking pan. Pour sauce over & top with ¼ reserved shredded cheese. Bake at 350 for about 14 min.

Teresa Moore


½ lb. bacon
¼” vegetable oil
12 potatoes, sliced
6 onions, sliced
½ lb. butter
salt & pepper, lots
1 can cr. of mushroom soup
2 pounds mushrooms, fresh
sharp cheddar cheese

In 12” Dutch oven, cook cut up bacon until crisp. Add oil then potatoes & onions. Add butter & salt & pepper. Stir every 5-10 min. depending on how hot the coals are. When ¾ done, drain excess oil & add soup. When done, sauté mushrooms on bottom of oven lid. Cover potatoes with cheese & add mushrooms.

Teresa Moore (Karen Green)


½ c. butter
1 – 2 c. cubed ham
1 c. sliced mushrooms (optional)
12 oz. fettuccine pasta, cooked as directed on pkg.
1 c. light cream
1 c. grated Parmesan cheese
salt & pepper to taste
Frozen peas

Melt butter in heavy skillet of lg. baking dish. Add ham & mushrooms & stir until mushrooms are soft. Add cream & heat through. Stir in cooked fettuccine & cheese. Sprinkle with salt & pepper. Toss gently until pasta is well coated with cheese.

Yield: 6 servings

Linda Jensen


1 ½ lb. filet of halibut (cut in 1” squares). Roll in flour & place on bottom of buttered casserole dish.

Mix together:

2 cans cr. of shrimp soup (or use cr. of potato or cr. of celery & add 1 can shrimp)

Spoon on top of halibut. Sprinkle with Parmesan cheese & top with paprika. Bake at 350 for 25 min.

M. Helen Jones


2 lb. ground pork
1 ½ lb. ground ham
1 ½ c. milk
1 ½ c. soda cracker crumbs

Make balls. Put in a 9 x 13 pan. Make syrup:

1 c. water
1 c. vinegar
3 c. brown sugar
1 T. mustard

Bake at 350 for 1 ½ hr. uncovered. Baste a few times & watch last ½ hr.

Teresa Moore


2 slices ham (cube)
2 c. rice (cooked)
Handful of bean sprouts
½ cube butter
4 green onions (chopped)

Saute: ham, sprouts, & onions in butter for 10 min. Add rice & shake soy sauce over. Stir & cook 10 min. more. Just before ready to eat, beat one egg & simmer for a few minutes.

Carolyn Lee


1 2/3 lb. ground ham
1 1/3 lb. ground pork
2 eggs
1 c. bread crumbs

Mix together with hands. Baste during cooking with this sauce:

½ c. brown sugar
½ c. vinegar
1 ½ T. dry mustard

Bake at 350 for 1 ½ hr.

M. Helen Jones


3 lbs. country style pork ribs
½ t. garlic salt
½ t. pepper
1 c. ketchup
1 ½ t. liquid smoke
½ c. brown sugar
½ c. honey
¼ c. spicy brown mustard
2 T. Worcestershire sauce

Place pork ribs in crock pot. Cover & cook on high for 3 hrs. Drain. Reduce to low. In a bowl, combine remaining ingredients. Mix well. Pour over ribs. Cook on low 3 hrs.

Teresa Moore


2 c. macaroni (cook until tender)
cheese, sliced

Pour ½ macaroni into a buttered casserole dish. Add sliced cheese on top. Add rest of macaroni & more cheese on top. Pour milk on top (about 1” deed). Cover & bake ½ hr. at 350.

Grandma Jenny Jones


5-6 medium potatoes –peeled & thinly sliced
½ c. finely grated Mild Cheddar Cheese (or Monterey Jack)
1 c. cream
salt – to taste
pepper – to taste
nutmeg – dash

Layer all ingredients in baking dish (twice). Bake uncovered at 325 for 1 hr. Cover & bake an additional 15 min.

Yield: 6 servings

Laura Parker

PIZZA CRUST (bread machine)

7 – 8 oz. warm water
2 t. yeast
2 T. olive oil
¾ t. salt
2 t. sugar
2 ½ c. flour

Set on dough program. Pat into a greased 12 x 15 jelly roll pan or greased 12” round pizza pan. Let stand 10 min. Put on toppings. Bake at 400 for 15-20 min. or until crust is golden brown.

Andrea Jones

POTATO CASSEROLE (funeral potatoes)

7 med. potatoes, boiled & diced (or 1 pkg. frozen hash browns)
¼ c. melted butter
1 c. grated cheddar cheese
½ c. crushed corn flakes
½ c. onion, diced
8 oz. sour cream
1 can cr. of chicken soup
salt & pepper to taste

In large bowl mix potatoes, soup, sour cream, grated cheese, salt & pepper, and half of the melted butter, mix well. Pour into a 9 x 12” dripper pan. Top with remaining butter & crushed flakes. Bake at 350 for 45 min.

Andrea Jones


1 9” unbaked pie crust
1 c. shredded Swiss cheese
6 slices bacon, cooked & crumbled
¾ c. ham, minced
3 green onions, sliced & chopped
½ green pepper, chopped
3 eggs, slightly beaten
1 c. light cream
½ t. grated lemon peel
½ t. salt
¼ t. dry mustard

Bake unpricked pastry shell for 5 min. at 425 degrees. Remove from oven & arrange cheese, bacon, & ham in bottom of shell. Sprinkle with green onion & green pepper.

In medium bowl, combine eggs, cream, lemon peel, salt & dry mustard. Pour evenly over cheese mixture. Bake at 325 for 45 min. or until set. Remove from heat & let stand about 10 min. before serving.

Yield: 6 servings

Linda Jensen


1 lb. sausage, browned
1 ½ c. grated cheddar cheese
5 eggs, beaten
¼ t. salt
3 ½ c. frozen hash browns
1 ¼ c. milk
1 t. mustard

Grease a 11 x 7 x 2” baking dish. Stir all ingredients together & pour into baking dish. Bake at 350 for 50 min. or until knife inserted in center comes out clean. Take out of oven & let stand 10 min.

Yield: 8 servings

Andrea Jones


1 ¼ c. cubed spam or turkey ham
6 raw potatoes, grated
½ c. cheese, cubed in small squares
3 T. margarine
1 qt. milk
4 T. flour
salt & pepper

In saucepan on stove add margarine, half of milk & flour. Stir well with wire ship until flour is dissolved & you have a smooth cream sauce. Then add remaining milk & salt & pepper. Use wire ship until thick. Add grated potatoes, cheese, & ham. Put in casserole or bowl that has been sprayed with pam. Cover with foil. Bake at 325 for about 1 ½ hr.

Carolyn Lee


1 lg. bag frozen, shredded hash browns, thawed
1/3 c. butter or margarine, melted
2 c. shredded Swiss cheese
2 c. shredded Monterey Jack cheese
½ t. Lawrey’s seasoned salt
1 T. parsley
2 c. diced ham
1 c. mushrooms
¾ c. milk
6 eggs
¼ t. paprika

Pour potatoes into greased 9 x 13 baking dish. Brush with butter. Bake at 425 until lightly brown (20-25 min.). Remove from oven. Reduce temperature to 350 degrees. On potato crust – layer; cheese, ham, cheese then mushrooms. Wisk milk, eggs, & salt in a bowl. Pour over pie. Sprinkle with paprika & parsley. Bake 30-40 min. or until center is set. Remove from oven. Let stand for 5 min. before cutting. Serve warm.

Yield: 12-15 servings

Laura Parker