Teresa's Family Recipes

Breakfast Quiche

2011-05-19T16:51:00.000-06:00

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)

BACON & SHRIMP APPETIZERS

2008-05-13T16:53:00.001-06:00

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

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

BACON WRAPPED WATER CHESTNUTS

2008-05-13T16:51:00.000-06:00

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

BROILED MUSHROOM APPETIZERS

2008-05-13T16:50:00.002-06:00

CRAB FILLING
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.

BACON-CHIVE FILLING
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.

ONION-CHEESE FILLING
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

CHEESE BALL

2008-05-13T16:50:00.001-06:00

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)

CHEESE BALLS

2008-05-13T16:49:00.002-06:00

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

CHILI SAUCE

2008-05-13T16:49:00.001-06:00

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

CREPES

2008-05-13T16:48:00.002-06:00

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

FESTIVE CHEESE BALL

2008-05-13T16:47:00.004-06:00

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

GINGERBREAD HOUSE

2008-05-13T16:47:00.003-06:00

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.

GRANDMAS TURKEY STUFFING

2008-05-13T16:47:00.001-06:00

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

HOT FUDGE SAUCE

2008-05-13T16:46:00.003-06:00

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

HOT FUDGE TOPPING

2008-05-13T16:46:00.001-06:00

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

LUNCH AGAIN (MTC)

2008-05-13T16:45:00.004-06:00

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.

MAPLE SYRUP

2008-05-13T16:45:00.003-06:00

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

MAPLE SYRUP

2008-05-13T16:45:00.001-06:00

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

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

Teresa Moore

NIBBLES

2008-05-13T16:44:00.001-06:00

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

PEACH & CHERRY JAM

2008-05-13T16:43:00.003-06:00

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

PLAY DOUGH

2008-05-13T16:43:00.001-06:00

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

PLAY DOUGH

2008-05-13T16:42:00.004-06:00

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

PRETZELS

2008-05-13T16:41:00.001-06:00

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)

RASPBERRY & PEACH JAM (OR STRAWBERRY)

2008-05-13T16:40:00.002-06:00

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

SALSA

2008-05-13T16:40:00.001-06:00

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.

SHRIMP & CREAM CHEESE SEAFOOD SHRIMP HORS D’ OEUVRES

2008-05-13T16:39:00.002-06:00

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

SPAGHETTI SAUCE (CANNED)

2008-05-13T16:39:00.001-06:00

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

SPINACH DIP

2008-05-13T16:38:00.000-06:00

16 oz. mayonnaise
sm. can water chestnuts, diced
16 oz. sour cream
KNORRS 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

WATER CHESTNUT-BACON BARBEQUE

2008-05-13T16:37:00.000-06:00

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.

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

Carolyn Lee

BAKED BEANS

2008-05-05T22:25:00.001-06:00

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

BAKED BEANS

2008-05-05T22:24:00.002-06:00

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

BARBECUED SPARERIBS

2008-05-05T22:24:00.001-06:00

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

BREAKFAST CASSEROLE

2008-05-05T22:23:00.000-06:00

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

CHEESE ENCHILADAS

2008-05-05T22:22:00.000-06:00

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

CHEESE ENCHILADAS

2008-05-05T22:21:00.000-06:00

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

DUTCH OVEN POTATOES & ONIONS

2008-05-05T22:20:00.003-06:00

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)

FETTUCCINE ROMA

2008-05-05T22:20:00.001-06:00

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

HALIBUT CASSEROLE

2008-05-05T22:19:00.003-06:00

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

HAM BALLS

2008-05-05T22:19:00.001-06:00

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

HAM FRIED RICE

2008-05-05T22:18:00.004-06:00

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

HAM & PORK MEATLOAF

2008-05-05T22:18:00.003-06:00

1 2/3 lb. ground ham
1 1/3 lb. ground pork
pepper
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

HONEY BARBEQUED RIBS

2008-05-05T22:18:00.001-06:00

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

MACARONI AND CHEESE

2008-05-05T22:17:00.001-06:00

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

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

MONACO POTATOES

2008-05-05T22:16:00.002-06:00

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)

2008-05-05T22:16:00.001-06:00

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)

2008-05-05T22:15:00.000-06:00

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

QUICHE LORRAINE

2008-05-05T22:14:00.001-06:00

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

SAUSAGE AND POTATO BAKE

2008-05-05T22:13:00.002-06:00

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

SCALLOPED POTATOES

2008-05-05T22:13:00.001-06:00

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

SUNNY HAM AND EGGS

2008-05-05T22:12:00.002-06:00

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

SWEET & SOUR BAKED BEANS

2008-05-05T22:12:00.001-06:00

½ lb. bacon (cooked & crumbled)
1 sm. onion, chopped
1 chopped green pepper

Saute green pepper & onion in bacon grease. Add:

1 lg. can pork & beans
1 can pineapple tidbits (drained)
1 ½ t. Worcestershire sauce
½ c. ketchup
¼ c. brown sugar
little garlic, salt & pepper

Bake at 350 till bubbly or cook in crock pot till heated through.

Linda Jensen (Norma Jensen)

TOASTED CREAM CHEESE SANDWICHES

2008-05-05T22:11:00.000-06:00

8 oz. cream cheese (softened)
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
½ - ¾ c. mayonnaise
1/8 t. Lowry’s seasoning
1/8 t. garlic salt

Toast like toasted cheese sandwiches or broil in oven.

Tim Sleight

ZUCCHINI CASSEROLE

2008-05-05T22:10:00.000-06:00

4 med. zucchini (cut ½” thick)
¾ c. sliced carrots
salted water
½ c. chopped onion
2 ¼ c. herbed stuffing mix
1 can cr. of chicken soup
½ c. sour cream
6 T. butter or margarine

Boil zucchini & carrots in boiling water. Cover pan & simmer 15 min. Drain. In large saucepan, sauté onion in 4 T. butter until tender. Stir in 1 ½ c. stuffing mix, soup, & sour cream. Gently stir in zucchini & carrots. Pour mixture into a 1 ½ qt. buttered casserole. Melt remaining butter in small saucepan. Add remaining stuffing mix to butter; toss gently & sprinkle over casserole. Bake at 350 for 30-40 min.

Teresa Moore

ZUCCHINI HAM CASSEROLE

2008-05-05T22:09:00.000-06:00

Layer in casserole dish:

Zucchini slices
Ham slices (or turkey ham)
Tomato slices

Repeat layers again. Sprinkle grated cheese on top. Bake at 350 for 1 hr.

Teresa Moore

AWESOME ORANGE JELL-O SALAD

2008-05-05T13:10:00.001-06:00

1 sm.pkg. inst.vanilla pudding
1 sm. pkg. orange jell-o
3 c. boiling water
3-5 T. tapioca
2 sm. cans mandarin oranges
8 oz. cool whip

Stir vanilla pudding and jell-o together with boiling water while adding tapioca slowly.

Let cool and add cool whip and oranges until mixture is mixed together. Refrigerate for 5-6 hrs. Enjoy!

Teresa Moore

Dylan Maughan

BROCCOLI SALAD

2008-05-05T13:09:00.002-06:00

1 fresh head broccoli cut into small pieces
1 can (8 oz.) sliced water chestnuts, drained and cut even smaller or sun flower seeds
½ c. raisins (optional)
1 small onion, diced
1 c. diced celery
½ lb. bacon, cooked & crumbled or bacon bits)

Dressing: (This is excellent on cole slaw also)
1 c. salad dressing or mayonnaise
½ c. sugar
1 T. vinegar

Pour dressing over veggies, refrigerate. Serve chilled.

Teresa Moore (Linda Jensen)

CABBAGE SALAD

2008-05-05T13:09:00.001-06:00

Cooked chicken cut up
1 head cabbage
¾ c. chow mien noodles
1 pkg. chicken top ramen (save seasoning for dressing)
sesame seeds
almonds
green onions

Dressing:
½ c. vinegar
½ c. sugar
1 t. salt
1 c. oil
2 t. pepper
1 pkg. top ramen seasoning

Randy Jones

CHERRY JELL-O SALAD

2008-05-05T13:08:00.004-06:00

1 lg. Cherry jell-o
1 can cherry pie filling
½ can water

Boil 2 c. water. Add jell-o & stir. Add cherry pie filling and ½ can water. Stir. Refrigerate in a 9 x 13 pan.

Topping:
1 sm. pkg. vanilla inst. Pudding (make according to pkg. directions)
8 oz. cool whip

Mix together & spread on top of set jell-o.

Geoff Jensen

CHICKEN SALAD

2008-05-05T13:08:00.003-06:00

2 ½ c. cooked chicken breast, cubed
1 t. chopped green onion
1 c. mayonnaise
1 c. chopped celery
½ c. chopped green pepper

Mix above ingredients & sprinkle with garlic salt, slivered almonds, alfalfa sprouts and a touch of lemon. Serve on hard rolls or croissants.

Linda Jensen

CHICKEN SALAD

2008-05-05T13:08:00.001-06:00

1 c. chicken
1 c. chopped celery
1 c. mayonnaise
1 c. shredded carrots
1 t. chopped onions
1- 2 c. shoestring potato chips(can)

Mix together all but shoestring potato chips. Chill. Add shoestring potato chips when ready to serve. You can serve this plain or on a croissant roll.

Linda Jensen

CHICKEN WON TON SALAD

2008-05-05T13:07:00.002-06:00

4-5 chicken breasts
1 head lettuce
1 bunch green onions, chopped
½ c. sesame seeds
½ - 1 c. slivered almonds
1 pkg. won ton skins (produce)

Boil chicken 45 min. Cut into bite sized pieces. Tear lettuce in small pieces. Add green onions. Add chicken, almonds & sesame seeds. Toss. To prepare won tons; Spray lg. cookie sheet with pam. Cut won ton skins in half diagonally. Place in single layer on cookie sheet. Bake at 350 for 6-8 min. (or until golden brown). (or you can fry in hot oil). Crumble into small pieces (save).

Dressing:
½ c. oil
½ c. sugar
½ c. rice vinegar
2 t. salt

Blend in blender. Pour over salad & toss well. Toss in won tons just before serving.

Teresa Moore (KSL)

COPPER PENNY SALAD

2008-05-05T13:07:00.001-06:00

1 can tomato soup
1 c. sugar
½ c. vinegar
4 lb. carrots, sliced & boiled 10-15 min.
½ c. salad oil
1 t. salt
1 t. dry mustard
1 lg. green pepper, diced
1 lg. onion, cut in thin rings

Combine tomato soup, sugar, vinegar, salad oil, salt & mustard in saucepan and bring to a boil. Pour the hot dressing over carrots, onions & green pepper. Marinate 24 hrs. Serve hot or cold. Salad will keep up to 2 weeks in refrigerator.

Yield 12-16 servings

Linda Jensen

COOKIE SALAD

2008-05-05T13:06:00.002-06:00

1 sm. vanilla inst. Pudding
1 sm. can crushed pineapple, drained
1 sm. can mandarin oranges, drained
1 c. buttermilk
8 oz. cool whip

Mix together & put in fridge for a couple of hours. Before serving add; ½ pkg. keebler fudge stripped cookies, broken in sm. pieces.

Teresa Moore

CRANBERRY FLUFF SALAD

2008-05-05T13:06:00.001-06:00

2 c. raw cranberries, ground
½ c. sugar
2 c. diced apples
½ c. nuts (optional)
3 c. miniature marshmallows
¼ t. salt
1 c. heavy cream, whipped

Combine cranberries & sugar; cover & chill overnight. Add apples, walnuts, marshmallows and salt. Fold in whipped cream. Chill. Serve as a salad or as dessert.

Yield: 12 servings

Laura Parker

CRANBERRY JELL-O SALAD

2008-05-05T13:05:00.002-06:00

1 (3 oz.) pkg. raspberry jell-o
1 (10 oz.) pkg. frozen raspberries
1 c. boiling water

Mix all together & add:

1 can whole cranberry sauce
1 sm. can crushed pineapple (do not drain)

Spread ½ jell-o mixture in 9 x 13 dish. Let set. Blend 1 pint sour cream or cream cheese or IMO with 1 c. cool whip. Spread on top of set jell-o mixture. Dice 1 apple & 1 banana and add to remaining jell-o mixture & spread on top of sour cream mixture. Let set until firm.

*I like IMO best for this recipe, it seems to set up better. You can add extra apple & banana if you need to stretch or make a little extra.

M. Helen Jones

HOT CHICKEN SALAD

2008-05-05T13:05:00.001-06:00

5 cooked chicken breasts, cut in bite sized pieces
2 c. chopped celery
4 hard cooked eggs, chopped
1 ½ c. mayonnaise
1 T. lemon juice
2/3 c. slivered almonds
4 oz. mushrooms, drained (or fresh ones)
1 can (2 oz.) pimento, cut up
1 t. salt
1 t. grated onion
1 c. sharp cheddar cheese, grated
1 ½ c. crushed potato chips

Combine chicken, celery, lemon ju., almonds, eggs, mayonnaise, pimento, salt, mushrooms & onion. Pour into buttered shallow baking dish. Top with cheese, then chips. Bake at 400 for 25 min. Garnish with parsley or green onions.

M. Helen Jones

JOHNNY SALAD

2008-05-05T13:04:00.002-06:00

1 sm. pkg. jell-o (any flavor)
1 sm. carton cottage cheese
12 oz. cool whip

Mix together well & add:

1 can drained crushed pineapple (or other fruit to go with jell-o flavor)

Stir well. Refrigerate

M. Helen Jones

ORANGE JELL-O SALAD

2008-05-05T13:04:00.001-06:00

1 pkg. orange jell-o
1 can mandarin oranges

Mix as directed on jell-o pkg. using some orange juice in place of some of the water. Refrigerate until set up.

Topping:
½ pkg. vanilla pudding (mix with 1 c. milk)
1 c. cool whip

Mix together & spread on top of jell-o.

Teresa Moore

ORANGE JUICE SALAD

2008-05-05T13:03:00.004-06:00

1 sm. pkg. orange jell-o
1 c. boiling water
¾ c. orange juice concentrate
1 can mandarin oranges, drained
1 sm. can crushed pineapple, with juice

Mix together; jell-o, boiling water & orange ju. Set in fridge until syrupy (about 1 hr.). Add 1 c. whipped cream or 8 oz. cool whip. Blend all ingredients. Set in fridge over night or 6 hrs.

M. Helen Jones

ORANGE PINEAPPLE SALAD

2008-05-05T13:03:00.003-06:00

1 pkg. orange jell-o
1 c. cold water
1 sm. can pineapple with juice
1/2 c. sugar
½ pint whipping cream, whipped
½ c. grated cheese

Pour cold water over jell-o. Heat pineapple & sugar to a boil. Pour over jell-o & stir until dissolved. Set until slightly thick (about 1 hr.). Add cheese & whipped cream. Mold if desired.

Teresa Moore (Carol Moore)

PASTA SALAD

2008-05-05T13:03:00.001-06:00

1 small pkg. spaghetti (cook, drain & rinse)
1 bottle Zest Italian Dressing (Kraft)

Pour dressing over spaghetti & refrigerate overnight.

chopped cucumber
chopped tomato
1 lb. mozzarella cheese, grated
chopped onion
chopped green peppers

Just before serving add vegetables & cheese to spaghetti.

Teresa Moore (Karen Green)

PISTACHIO PUDDING SALAD

2008-05-05T13:02:00.003-06:00

1 pkg. inst. Pistachio pudding
8 oz. cool whip
1 tall can crushed pineapple with juice
2 c. miniature marshmallows
½ c. chopped pecans
½ c. chopped maraschino cherries

Blend & chill 2 hrs.

Teresa Moore

POTATO SALAD

2008-05-05T13:02:00.001-06:00

15 – 18 red potatoes

Boil with a capful of vegetable oil & 1 – 2 T. dry onion flakes & 1 T. salt. Add 3-4 eggs when it starts to boil. Cook on med. low heat 15 min. Take out eggs & put them in ice water (grate them when cooled). Finish cooking potatoes until done (about 10 more min.). Cool potatoes & then cut in pieces. Toss with dressing & grated eggs:

Dressing:
2-3 bunches green onions, chopped
1 ½ c. miracle whip
1/3 c. sweet relish
1 t. salt
3 T. milk
1 T. (or less) celery salt
2-3 T. fresh parsley (or 1 T. dry)
1/3 – ½ c. mayonnaise
2 T. sugar
pepper to taste
1 ½ t. prepared mustard

Mix all together and mix in potatoes & eggs. Sprinkle paprika on top.

M. Helen Jones

POTATO SALAD

2008-05-05T13:01:00.000-06:00

8 potatoes, boiled, cooled & diced
4 hard boiled eggs, grated
3 chopped sweet pickles
2-3 T. evaporated milk
3 T. sweet pickle juice
1 c. miracle whip or mayonnaise
1 t. sugar
½ t. salt
pepper & paprika to taste

Mix all ingredients together & chill.

Teresa Moore (Faye Offret)

SARAH’S SALAD

2008-05-05T13:00:00.002-06:00

1 heat iceberg lettuce
3 strips bacon
½ (10 oz.) frozen peas
2/3 c. chopped green onion
½ c. shredded Swiss cheese or 2 (1/2 oz.) strips
½ t. salt
¼ t. pepper
¼ t. sugar
¼ c. mayonnaise
¼ c. salad dressing

Wash & drain lettuce. Dry thoroughly. Dice bacon & sauté until crisp; drain on paper towels. Run hot water over frozen peas & drain. Tear lettuce into bite-sized pieces into salad bowl. Sprinkle with sugar, salt & pepper. Add peas, cheese, onion, mayonnaise & salad dressing. (These ingredients may be layered if desired with mayonnaise spread on last), Cover tightly & refrigerate overnight. Toss when ready to serve & garnish with bacon.

*1 c. mayonnaise & 3 T. sugar

Yield: 8 servings

Linda Jensen

SPINACH SALAD with Mandarin oranges

2008-05-05T12:59:00.003-06:00

I found my favorite summer salad!! Here it is:

Dressing (will keep in the fridge for 3 weeks)
2/3 c. apple cider vinegar
1 1/2 c. sugar
3 T. chopped onion
1 tsp. mustard
2 tsp. salt
1 1/2 c. oil

Mix all ing. in blender except oil. Gradually add oil and blend well.

Salad
24 oz. spinach
2 cans mandarin oranges drained
1/2 c. toasted almonds

Add dressing right before serving

Andrea Jones (Kristen Krahenbuhl)

SPINACH SALAD

2008-05-05T12:59:00.002-06:00

2 -3 bunches spinach
½ lb. fresh mushrooms, sliced
1 pkg. bacon, cooked & crumbled; or Hormel
real bacon bits
1 head lettuce
chopped celery
1 c. cottage cheese
1 red onion, diced
4 hard boiled eggs, grated
½ lb. grated swiss cheese

Keep ingredients in separate containers until ready to serve. Then add dressing:

Dressing:
¾ c. sugar
1 c. oil
½ c. apple cider vinegar
1 t. dry mustard
1 t. salt
1 T. grated red onion

Mix together & add 1 ½ T. poppy seeds.

Linda Jensen

STEPHANIE’S YUMMY CHICKEN PASTA SALAD

2008-05-05T12:59:00.001-06:00

1 pkg. (12 oz.) Bow tie pasta, cooked according to package directions
1 pkg. (12 oz.) Radiatore accordion (corkscrew) pasta, colored, cooked as pkg. directs
1 can (20 oz.) pineapple tidbits, well drained
2 c. celery, chopped
4 green onions, chopped
1 c. (or more) cashews, whole or chopped
1 c. (or more) red flame grapes (can also use raisins, if desired)
4 chicken breasts; skinned, boned, seasoned & sautéed until done. Chop in sm. pieces.
1 c. mayonnaise (no substitute)
1 bottle (16 oz.) Kraft coleslaw dressing
red leaf lettuce leaves for making lettuce cups

Prepare all ingredients as indicated. Drain the pastas well & place in large salad-type bowl. Add all of the remaining ingredients except the mayonnaise, dressing & lettuce. Toss well to blend.

In med. sized bowl; combine & mix the mayonnaise & dressing. Pour this over salad ingredients and blend well. Form the lettuce leaves into cups & serve the salad in the cups.

Serves about 15-20

Carolyn Lee (Gabby Gourmet)

STRAWBERRY PRETZEL SALAD

2008-05-05T12:58:00.000-06:00

2 c. pretzels, crushed
¾ c. melted butter
1 T. sugar

Mix & press in 9 x 13 pan. Bake at 400 for 6 min.

1 c. sugar
8 oz. cream cheese
8 oz. cool whip
1 c. boiling water
1 (6 oz.) pkg. strawberry jell-o
20 oz. frozen strawberries, thawed

Mix sugar, cream cheese & cool whip. Spread over pretzels.
Mix boiling water, jell-o & strawberries. Pour over top of cream cheese mixture. Refrigerate.

Teresa Moore

VEGETABLE SALAD

2008-05-05T12:54:00.002-06:00

4 c. cauliflower
4 c. broccoli
1 lg. purple onion

Mix together & cover with dressing. Refrigerate for 7 hrs. or overnight.

Dressing:
2 c. mayonnaise
¼ c. sugar
1/3 c. parmesan cheese
½ t. salt
½ t. basil leaves

Add & toss when ready to serve:
1 can sliced water chestnuts
1 head lettuce
1 lb. bacon, cooked crisp

Linda Jensen (Norma Jensen)

WALDORF SALAD

2008-05-05T12:52:00.001-06:00

Dressing:
2/3 c. sugar
Juice from lg. can pineapple tidbits
1 T. lemon juice
½ c. orange juice
2-3 T. cornstarch

Orange juice & pineapple juice should equal 1 c. juice total.

Add cornstarch to sugar & stir into liquid. Cook until thick & clear.

Add:
1 lg. can pineapple tidbits (juice used above)
1-2 apples
1-2 bananas (dip in lemon ju. & drain)
1 can fruit cocktail, drained
4 oz. cool whip

Mix fruits together. Mix cool whip & dressing together. Fold in fruits. Fold in miniature marshmallows & maraschino cherries if desired.

M. Helen Jones

WON TON SALAD

2008-05-05T12:51:00.000-06:00

2 -3 chicken breasts, cooked & diced
1 – 2 heads lettuce
1 pkg. won tons – fried or baked (Bake at 375 for 3 – 5 – 7 min. (watch closely)).
¼ c. sesame seeds
1 can water chestnuts (sliced)
2 -3 chopped green onions

Dressing:
4 T. rice vinegar
2 T. sugar
2 t. salt
¾ t. pepper
2 T. vegetable oil
2 T. sesame seed oil

Mix all salad ingredients together. Put dressing on when ready to serve.

Carolyn Lee

APPLE CRISP

2008-04-26T22:57:00.000-06:00

Thinly slice apples & fill a 9 x 13 pan (almost to the top). Pour ¾ c. sugar over apples. Sprinkle with cinnamon & a dash of salt.

Mix together & crumble over apples:

1 ½ cubes butter or margarine
1 ½ c. brown sugar
1 ½ t. vanilla
1 ½ c. oatmeal
½ c. flour

Top with nuts if desired. Bake at 350 about 40 min.

Carolyn Lee

BANANA SPLIT DESSERT

2008-04-26T22:56:00.003-06:00

1 ½ c. crushed graham crackers
3 T. sugar
1/3 c. melted butter

Mix together & spread in 9 x 13 pan (reserve 1 c. for top).

2-3 bananas
½ gallon Neapolitan Ice Cream (or other flavor)
1 c. chopped nuts
1 ½ c. evaporated milk
2 c. powdered sugar
1 ½ c. whipping cream (or cool whip)
1 c. chocolate chips
½ c. butter

Slice bananas & layer over crumb mixture. Slice ice cream in ½” slices & place over bananas. Sprinkle ice cream with nuts. Freeze until firm. Melt chocolate chips & butter. Add powdered sugar & evaporated milk. Cook till thick & smooth, stirring often. Remove from heat. Add vanilla & cool. Pour over ice cream mixture. Freeze again. Whip cream until stiff. (sweeten a little with sugar). Spread over chocolate layer & top with reserved crumbs. Store in freezer. Remove 10 min. before serving.

Teresa Moore

BLUEBERRY CHEESECAKE

2008-04-26T22:56:00.001-06:00

Graham cracker crust (one 9 x 13 or 3 – 9” pie)

2 – 8 oz. cream cheese
1 ½ c. powdered sugar
3 envelopes Dream Whip
1 can blueberry pie filling
1/3 c. cool water
2 envelopes unflavored gelatin
2 t. vanilla
1 ½ c. milk

Cream the cheese & sugar. Dissolve gelatin in water & add vanilla. Add to cream cheese mixture & beat until smooth. Prepare Dream Whip as directed on package. Fold into cream cheese mixture. Pour into graham cracker crust. Refrigerate overnight. Top with pie filling.

Yield: 15 servings

Laura Parker

CHERRIES IN THE SNOW

2008-04-26T22:55:00.002-06:00

Crust:
1 ½ c. graham cracker crumbs
1/3 c. melted butter
3 T. sugar
½ t. cinnamon

Mix altogether. Press into a 9 x 13 pan & bake at 350 for 8 min. Cool.

Blend together 8 oz. cream cheese & 2 c. powdered sugar. Set aside.

Whip 2 c. whipping cream & 2 t. almond extract. Fold the above two mixtures. Pour into cooled crust. Add 1 lg. can cherry pie filling on top. Chill 24 hrs. before serving.

*If you want to make this as a pie, half the recipe.

Carolyn Lee

CREAM PUFFS

2008-04-26T22:55:00.001-06:00

1 c. water
½ c. butter
4 eggs
½ t. salt
1 c. flour

Heat butter & water to boiling point. Add flour & salt all at once & stir vigorously till mixture leaves sides of pan & clings to the spoon. Remove from heat & cool slightly. Add unbeaten eggs, one at a time, beating thoroughly after each addition. Drop by spoonfuls on greased cookie sheet. Bake at 400 for 35 min.

Cream Puff Filling:
1 pkg. vanilla pudding (make & cool)
½ pt. whipping cream (whipped)
2 lg. bananas (slice & fold into pudding)

Cream Cheese Filling:
8 oz. cream cheese, soft
2 ½ c. milk
1 big box vanilla pudding

Mix together. Fill with filling & top with cool whip. Drizzle with chocolate syrup if desired.

M. Helen Jones & Carolyn Lee

DANISH DESSERT

2008-04-26T22:54:00.004-06:00

1 pkg. flavored Kool Aid
1 c. sugar
4 T. corn starch
1 ½ c. water

Mix sugar, cornstarch, & Kool Aid in heavy sauce pan. Add water. Cook over medium heat until thick stirring constantly.

Teresa Moore (Karen Green)

FRENCH VANILLA ICE CREAM

2008-04-26T22:54:00.003-06:00

½ c. sugar
¼ t. salt
1 c. milk
3 egg yolks, beaten
1 T. vanilla
2 c. whipping cream – chilled

Mix sugar, salt, milk, & egg yolks in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan. Cool to room temp. Stir in vanilla & cream. Refrigerate until ready to use in ice cream freezer.

Yield: 1 qt.

Laura Parker

FRUIT PIZZA

2008-04-26T22:54:00.001-06:00

¾ c. sugar
2/3 c. shortening
1 egg
4 t. milk
1 ½ t. baking powder
1 ½ c. flour
½ t. salt
1 t. vanilla

Mix shortening & sugar well. Add egg & milk. Stir in dry ingredients & vanilla. Mix well. Spread on cookie sheet or pizza pan sprayed well with Pam. Bake at 375

For 10-15 min. until browned slightly.

Mix: 8 oz. cool whip or ½ pt. whipping cream, whipped, 8 oz. cream cheese, softened.

Spread on cooled crust. Add fruit: mandarin oranges, bananas, strawberries, pineapple chunks, cherries, grapes, or whatever is in season. Top with shredded coconut if desired.

Andrea Jones (Sandy Jones)

HOMEMADE ICE CREAM

2008-04-26T22:53:00.002-06:00

4 eggs
2 c. sugar
4 c. cream
4 ½ t. vanilla
½ t. salt
1 can evaporated milk

Add sugar gradually to beaten eggs. Mix till stiff. Add rest of ingredients. Freeze in ice cream freezer (it takes about 45 min.). **If adding fruit, add it when it’s frozen a little so it won’t stick to the bottom.

Teresa Moore

ICEBOX DESSERT

2008-04-26T22:53:00.001-06:00

1 (7 ¼ oz.) pkg. vanilla wafers, crushed
1 sq. butter or margarine
1 t. vanilla
2 c. powdered sugar
3 eggs
1 c. crushed pineapple, drained
1 box fresh, sliced strawberries
1 pt. whipping cream, whipped

Crush vanilla wafers; take half of the crushed wafers & line bottom of a 9 x 13 pan. Cream together butter, vanilla, & powdered sugar. Gradually add 3 eggs. Pour this mixture over crumbs. Add crushed pineapple on top of the mixture, then on top of pineapple; add strawberries. On top of strawberries, spread whipped cream. Sprinkle remaining wafer crumbs on top of whipped cream. Refrigerate 3-4 hrs. or overnight.

Linda Jensen

ICE CREAM

2008-04-26T22:52:00.000-06:00

4 eggs, beaten
2 scant c. sugar
1 qt. milk
½ c. evaporated milk
1 T. vanilla
1 qt. whipping cream (or half & half)

Beat eggs well. Add sugar gradually. Add flavoring & stir in milk & cream.

VARIATIONS

Raspberry-Banana
1-2 c. crushed raspberries, sweetened
2 lg. bananas, chopped fine
few drops red food coloring

Cherry Nut
2 c. chopped maraschino cherries
2 c. chopped nuts
½ t. almond flavoring & vanilla to taste
few drops red food coloring

Maple-Nut
1 c. chopped nuts
1 T. maple flavoring
1 t. vanilla

Lemon
2 t. lemon flavoring
vanilla to taste
few drops yellow food coloring

Freeze about ½ hr. It takes about 10 lbs. ice & some coarse salt.

M. Helen Jones

LEMON CREAM TORTE

2008-04-26T22:51:00.002-06:00

½ c. margarine, softened
1 c. flour
1 t. sugar
dash salt

Mix & pat into 9 x 13 pan. Bake at 350 degrees for 15 min. COOL!

1 pkg. Dream Whip—mix according to directions
1 – 8 oz. cream cheese, softened
1 c. powdered sugar

Mix cream cheese & sugar together. Fold in Dream Whip. Spread over cooled crust.

1 lg. pkg. lemon pudding – cook according to directions – COOL!

Spread over Dream Whip layer, top with Cool Whip & refrigerate.

Yield: 15 servings

Laura Parker

LEMON TARTS

2008-04-26T22:51:00.001-06:00

3 cubes butter or margarine (1 ½ c.)
1 – 8 oz. cream cheese
3 c. flour

Mix together. Press into individual tins. Place tins on cookie sheet. Bake at 400 degrees for 10 min. Cool. Remove from tins & fill with lemon pudding.

Yield: 3 dozen

Laura Parker

MINT BROWNIES

2008-04-26T22:50:00.000-06:00

1^st. layer:
1 c. sugar
1 c. flour
1 egg
¼ c. cocoa
1 t. baking powder
½ c. milk

Mix & pour in a 9 x 13” pan. Bake at 350 degrees for 15-20 min.

2^nd layer:
2 c. powdered sugar
¼ c. margarine
½ t. mint flavoring
green food coloring

Mix & add enough milk (3-4 T.) to make frosting. Pour on top of cake. Refrigerate.

3^rd layer:
1/3 T. margarine
1 c. choc. Chips

Melt together & pour on top of green frosting. Refrigerate.

Teresa Moore (Tammy Higley)

PEACH COBBLER

2008-04-26T22:49:00.002-06:00

3 c. fresh peaches (sliced)
1 c. sugar
1 T. lemon ju.
1/4 t. almond extract
1 t. grated lemon peel

Heat these ingredients while preparing flour mixture:

½ c. flour
1 T. baking powder
1 T. sugar
1/3 c. shortening
½ t. salt

Mix like a dough. Mix with dough; ½ c. milk & 1 egg. Spread on top of peach mixture. Sprinkle with 2 T. sugar. Bake at 400 for 35-40 min.

Teresa Moore

PEPPERMINT DESSERT

2008-04-26T22:49:00.001-06:00

1 pt. whipping cream, whip till stiff (or use 8 oz. cool whip)
1 pkg. miniature marshmallows (10 oz. or 3-4 c.)
½ lb. peppermint candy, crushed (1/3 – ½ c.)
½ c. pecans, chopped

Mix together. Shape in balls with ice cream scoop. Roll in chocolate crumbs (8 oz. pkg. chocolate wafer cookies (busy-baker brand)). Freeze in deep pan leaving space between each ball. Top with maraschino cherry when ready to serve.

*You can sprinkle ½ cookie crumbs in bottom of 9 x 13 pan & put filling in then top with rest of cookie crumbs. Serve with a dollop of whipped cream & a red cherry for color.

Yield: 12 lg. balls

M. Helen Jones (Lila Lunt)

PINEAPPLE SHERBET DESSERT

2008-04-26T22:48:00.003-06:00

1 pkg. Mothers coconut macaroon cookies, crushed
1 c. chopped pecans
Mix nuts & cookies. Put ½ mixture on bottom of 9 x 13 pan. (use other ½ for top).
½ gallon pineapple sherbet, softened
1 pint whipping cream, whipped

Blend together & put over nuts & crumb mixture. End with crumbs on top & dollop whipping cream & add cherries.

M. Helen Jones (LaDon Swaner)

RASPBERRY BANANA ICE CREAM

2008-04-26T22:48:00.001-06:00

4 eggs, well beaten: gradually add:
2 scant c. sugar. Mix until it looks like a cake mix. Add:
½ c. sego milk. Slowly add:
1 qt. whipping cream
20 oz. frozen raspberries
2 or 3 ripe bananas
1/3 c. lemon ju.

Mash berries & bananas. Add lemon ju. Also add a few drops pink food coloring & 1 T. vanilla. Gently stir fruit into egg & cream mixture. Fill canister 2/3 full. Freeze about 30 min. or till done.

Yield: 4 quarts

Carolyn Lee (Clory Duerden)

STRAWBERRY DANISH DESSERT

2008-04-26T22:47:00.000-06:00

2 c. rice krispies
1 sq. butter, melted
1 c. brown sugar
½ gallon ice cream, softened enough to stir
¾ c. chopped walnuts
1 c. coconut
½ c. blanched almonds, chopped

Pour butter over rice krispies, coconut, br. Sugar, & nuts. Stir. Spread ½ on bottom of

9 x 13 pan. Spread on softened ice cream & then put rest of mixture on top. Freeze . Get out of freezer 15-20 min. before serving.

Make 2 pkg. Danish Dessert pudding (made just a little thicker than sauce but not as thick as for pies). Add 2-3 c. strawberries. *This will store in fridge for a week or two without topping.

M. Helen Jones

STRAWBERRY DESSERT

2008-04-26T22:46:00.007-06:00

1 c. flour
½ c. butter, melted
¼ c. brown sugar
½ c. chopped nuts

Combine all above ingredients & pour ½ into a 8 x 8 inch dish or pan. Bake at 375 for 20 min. (Stir once or twice while baking.)

2 egg whites
1 c. sugar
2 c. sliced strawberries
2 T. lemon ju.
1 c. whipped cream or cool whip

Beat egg whites & sugar. Add strawberries & lemon ju. Fold in whipped cream. Pour on top of the ½ cooked crumb mixture. Top with other ½ of crumb mixture. Freeze

6 hrs.. *(If frozen berries are used & syrup too, only 2/3 c. sugar is needed.)

M. Helen Jones