Grandma Foutz's recipes

15-Minute Chicken & Rice Dinner
Aloha Punch
Antipasto Salad
Apricot Jello
Apricot Pineapple Delight
Apricot Salad
Baked Breakfast1
Baked Breakfast2
Bean Salad
Beef Bar-B-Que
Best Ever Cornbread
Bisquick Lasagna
Blue Cheese Dressing
Bootleg Beans
Breakfast Pizza
Brisket in Marinade
Broccoli Casserole1
Broccoli Casserole2
Broccoli Souffle
Broccoli Soup
Broccoli-Rice Casserole1
Broccoli-Rice Casserole2
Bubbling Pineapple Punch
BUNDT Kuchen
Cabbage Salad
Cafe Vienna
Campbell's Chicken Broccoli Divan
Campbell's Tasty 2-Step Chicken
Celebration Punch
Celery Seed Dressing
Cheddar Balls
Cheese Ball
Cheese Casserole
Cheese Frosted Ham Ball
Chicken & Stuffing Skillet
Chicken & Wild Rice Francaise
Chicken Ball
Chicken Egg Drop Soup
Chicken Liver Pate
Chicken Liver Saute1
Chicken Liver Saute2
Chicken Pot Pie
Classic Cole Slaw
Classic Macaroni Salad
Classic Potato Salad
Corn Casserole
Cranberry Salad1
Cranberry Salad2
Cranberry-Apple Crisp
Cream of Spinach Soup (Swedish version)
Creamy Broccoli Bake
Deviled Ham Stuffed Mushrooms and Spread
Diamond Punch
Dottie's Favorite Dressing
Drunken Dogs
Freezer Slaw1
Freezer Slaw2
French Dressing
Fruit Salad1
Fruit Salad2
Garden Lasagne
Genoese Zucchini1
Genoese Zucchini2
Glazed Carrots
Green Pepper Steak
Ham and Cheese Combo
Ham Loaf
Ham Spread
Hankie Pankies
Hawaiian Sauce
Healthy Crab Dip
Hearty Barbecued Ham Sandwiches
Hot Bananas
Hot Fudge Sauce
Impossible Cauliflower Quiche
Impossible Cheeseburger Pie
Impossible Quiche
Impossible Turkey Pie
Italian Supper Soup
Jellied Cranberry Waldorf
Kahlua
Kentucky Barbecue Sauce
Lasagne
Macaroni Salad
Margarita1
Margarita2
Mary Andrew's Chicken
Mexicali Chicken
Mexican Fish Fillets
Mushroom Quiche
Mushrooms Romanoff
No Name (Beef Dish)
No Name (Beef or Turkey Tortillas)
No Name (Cheese Ball)
No Name (Chicken & Mushrooms)
No Name (Fruity Nutty Jello)
No Name (Jello Mold)
No-Crust Asparagus and Bacon Quiche
Nuts and Bolts Mix (Xmas Party Mix)
Olive Cheese Spread
Oven Glazed Chicken
Oyster Pie
Oyster Stuffing
Party Cheese Wreath
Party Cookies
Pennsylvania Dutch Green Beans
Pickled Beets
Polynesian Pork Chops
Pork Barbecue Sauce
Pork Tenderloin with Raspberry Sauce
Potato Casserole
Quiche Lorraine
Quick and Hearty Vegetable Soup
Quick Cheeseburger Bake
Quick Chicken
Quick Italian Bake
Quick Margueritas
Quick Salad
Quick Taco Bake
Red White & Blue Salad
Romano Crusted Salmon
Rye Bread Party Dip
Sacramento Hot Salad
Sausage and Broccoli Quiche
Sausage stuffing
Sauteed Sea Scallops in Red Sauce
Scalloped Mushrooms
Seven Layer Salad
Shrimp Creole
Skillet Sausage & Rice
Southern Railway Bean Soup
Southern Sausage Balls
Southern Sweet Potato Casserole1
Southern Sweet Potato Casserole2
Sparkling Fresh Salad
Spicy Baked Shrimp
Spicy Corn Relish
Spinach Casserole
Spinach Continental
Spinach Salad
Stir-fried Beef & Mushrooms
Strawberry Daiquiri
Strawberry Ribbon Salad
Stuffed Mushrooms
Summer Drink, non-alcoholic
Summer Drink
Three Bean Casserole
Tropical Punch
Vegetable Relish
Velvet Fluff Salad
Vienna Tarts
Wilted Lettuce1
Wilted Lettuce2
Wine Punch
Zucchini Deluxe Casserole
Zucchini Roma



Zucchini Pie


1 1/4 c zucchini peeled & shredded (squeeze out water)
Cook on high in microwave 2 minutes
2/3 c sugar
2 T flour
1 egg
2 T butter
1 c evaporated milk
1 t vanilla

Mix all in blender while zucchini is hot. Pour into pie shell and sprinkle with nutmeg & cinnamon. Bake 10 minutes at 425° then 20 minutes at 350° or until puffy & set.



Scalloped Mushrooms


3 T butter
1/2 c thinly sliced onions
1/4 c green pepper
2 T red sweet pepper (optional)
3 large or 4 medium eggs
1 can mushroom soup
1/2 c light cream
3 cans (4 ounces each) mushrooms or about 1/2 lb sauteed in butter & sliced
2 cups (about 3 slices) 1/2 inch bread cubes (soft bread)
Dash finely ground pepper
1/2 tsp oregano or herbs to taste

Melt butter in skillet and saute vegetables and then fresh mushrooms. Beat eggs until frothy. Mix in soup and cream and fold in other ingredients. Bake at 325° in oblong or oval saute dish. Bake until knife inserted comes out clean, about 45 minutes. Cover with 1/2 c grated cheddar cheese and crushed corn flakes and bake 10-15 minutes longer, or until cheese is melted. Oven may be raised to 350° when cheese is added.



Sausage stuffing

From Eating Well

4 c cubed whole wheat bread (6 slices)
4 c cubed white bread (6 slices)
3 ribs celery & 1 large onion chopped
3 golden delicious or macintosh apples, chopped
2 t dried sage
1/2 t basil
1 1/2 – 2 c chicken stock
salt and ground pepper to taste

Cook & drain sausage (drain well). Saute vegetables. Cube & toast bread. Mix all ingredients. Use 1 1/2 c stock if stuffing bird; 2 c if baking in dish.



Beef Bar-B-Que


2 lb boneless chuck or arm roast
1 large onion
1/2 c celery
2 T oil
2 T vinegar
1 c catsup
1/2 c brown sugar
1/2 c water
1 1/2 c Worcestershire sauce
2 T lemon juice
1 T mustard or less of dry mustard
Salt & pepper to taste

Pour sauce ingredients over meat and back covered at 325° for 4 hours.



Mushrooms Romanoff


1 1/2 lbs fresh mushrooms
1 T lemon juice
1/2 t salt
1/4 t pepper
1 1/2 T flour
1 T dill weed
1/4 t nutmeg
1/2 c sour cream
1/2 c milk

Wash mushrooms and trim off tips of stems; drain well. In large skillet melt butter; add lemon juice, salt, pepper, and mushrooms. Saute about 5 minutes. Remove from skillet & keep warm. To butter in skillet, stir in flour, dill, & nutmeg. Remove from heat. Gradually add cream & milk. Stir to keep smooth until thickened. Return mushrooms to sauce to reheat.



No Name (Beef Dish)

From Betty Crocker

2 lbs high-quality beef tip or round, cut into 1 1/4 inch cubes
1 can (10 1/2 ounces) condensed beef consomme
1/3 c dry white wine or apple juice
2 T soy sauce
2 cloves garlic, crushed
1/4 t onion powder
1 T plus 1 t cornstarch

Place beef in rectangular baking dish, 13x9x2 inches. Heat consomme, wine, soy sauce, garlic and onion powder to boiling; reduce heat. Simmer uncovered 5 minutes; cool. Pour mixture on beef. Cover and refrigerate, spooning mixture over beef occasionally, at least 3 hours.
Thread 4 or 5 beef cubes on each of 6 to 8 skewers. Stir marinade gradually into cornstarch in saucepan. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Brush over kabobs. Set oven control to broil an/or 550°. Broil kabobs with tops about 4 inches from heat 7 minutes; turn. Brush with sauce and broil 7 minutes. Place on hot platter; spoon on remaining sauce.



Stir-fried Beef & Mushrooms


1/4 c oil
1 1/2 lbs steak cut into strips
1/4 t grated fresh ginger root
1/2 bunch broccoli cut into 1 inch pieces (about 2 c)
2 c sliced fresh mushrooms (1/2 lb)
1 c thinly sliced onions
1/2 c sliced sweet red pepper
1 c beef broth
1 T soy sauce
2 t cornstarch (more)

Stir fry steak with ginger & remove from pan. Add broccoli & mushrooms; stir-fry 4 minutes. Add onions & peppers; stir-fry 2 minutes more. Combine broth, soy sauce, & cornstarch and add to vegetables. Cook until glazed, add steak, heat & serve on rice.



Oyster Pie


Vegetable oil
1/2 c half & half
1 pint oysters
2 T flour
2 T finely chopped green onion
1/4 t thyme
hot pepper sauce to taste
3/4 c saltine cracker crumbs (about 22 crackers)
1 T butter, melted

Lightly oil 1 quart shallow baking dish. In small saucepan mix 1/4 c oyster liquid, half & half, and flour. Whisk until smooth. Cook over medium heat until thickened. Fold in onions, thyme, and hot sauce. Layer oysters, sauce, and crumbs in dish and repeat. Drizzle butter over top. Bake until bubbly and oysters have curled (20-25 minutes at 400°).



Brisket in Marinade

From Miriam B Las


Brown a 4 to 4 1/2 lb brisket in oil in a heavy roaster. Cut 1 medium onion in slices and combine with Adolph's Meat Marinade (use 1 or 2 packages – follow the directions on the package for the amount of water). Pour over the meat. Cover with a lid or foil. Bake at 325° for 4 hours. Baste occasionally. Slice across the grain. You may use the juice as a dip for French bread.



Chicken Liver Saute


2 T butter
2 slices bacon
1 lb livers
2 c sliced fresh mushrooms
1/4 c chopped onion
1/4 c marsala wine
1/4 t salt
Dash black pepper

Cut bacon into 1 inch pieces and fry until crisp in butter. Drain and reserve. Increase heat to medium and cook livers, onions, & mushrooms about 5 minutes or until no longer pink. Add wine & seasonings. Cover and simmer about 5 minutes. Serve on toast.



Bootleg Beans

From Jesse Foutz


Dice 3 strips bacon & fry half done. Add 1 small chopped onion, pour off half the grease. Add 1 can pork & beans in tomato sauce. Add 1 T brown sugar, 2 T wine vinegar, 2 T ketchup, stir well & cover. Simmer for 30 minutes.



Oyster Stuffing

From Better Homes & Gardens

1 1/2 c chopped celery
1 1/2 c chopped onion
1 1/2 stick butter
3 T chopped parsley
3 t salt
3/4 t pepper
2 t poultry seasoning
sage to taste
6 beaten egg
18 c dry bread crumbs
3 c chopped oysters
4-6 c oyster liquor or milk

Cook celery & onion in butter until soft. Add crumbs, parsley, and seasoning. Add eggs & oysters. Add liquid to moisten. Stuffing is enough for a 20 lb turkey.



No Name (Chicken & Mushrooms)


3 chicken breasts, halved, boned, & skinned
1 t Accent
1/2 c flour
1/4 c corn oil
6 thick slices French bread
6 thick slices Swiss cheese
1 T butter
1/2 lbs mushrooms, sliced
2/3 c white wine
1 t salt
1/4 t pepper

Sprinkle breasts with Accent & flour. Heat oil over medium heat. Add chicken and brown on all sides. Reduce heat, cover tightly, and cook about 10 minutes or until tender, then remove chicken. Place bread topped with cheese on baking sheet. Heat in 200 degree oven while preparing mushrooms. Add butter to frying pan. Add mushrooms and saute about 3 minutes. Push mushrooms aside and add wine. Stir to loosen browned bits. Add salt and pepper. Return chicken to frying pan and simmer until sauce is slightly thick. Place chicken pieces on bread, slice, and spoon on sauce.



Chicken & Wild Rice Francaise


1/2 lb mushrooms, sliced 1/4 inch thick
3 T butter or margarine
2 c water
1 pkg (6 oz) fast cooking long grain & wild rice (I used Rice a Roni Long Grain & Wild)
6 chicken breasts, boned & skinned
seasoning salt
2 cloves garlic, minced
1 c heavy cream (I used coffee cream)
2 T chopped parsley
1 T Dijon-style mustard
1 c coarsely shredded romaine lettuce

Prepare rice according to directions. Saute mushrooms and set aside. While rice cooks, sprinkle breasts with seasoning salt and brown over medium heat in 2 T butter. Cook until firm and cooked through, about 5-7 minutes. Remove chicken and keep warm. Saute garlic in drippings, add cream, mustard, and parsley. Cook, stirring constantly, until thickened, 3-5 minutes. Stir romaine into rice. Arrange rice on serving platter. Top with chicken and pour sauce over chicken. Makes 6 servings. Delicious!
P.S. Add mushrooms to rice about 5 minutes before it is finished cooking.



No Name (Beef or Turkey Tortillas)


1/2 lb hamburger or ground turkey, browned
1/2 c chopped onion (sauteed in oil)
1 1/4 c tomatoes with juice (I drained juice)
1 15 oz can black beans
3/4 t cilantro
1/2 t salt
1/4 c hot Chi-Chis salsa

Mix all ingredients, and cook uncovered until the mixture reaches the desired consistency. Heat 4 10" tortillas in 350 degree oven until softened. Fill with meat mixture; save a little to spread on top. Cover with grated cheese and heat in 375 degree oven until heated through and cheese melts. Serve with lettuce, chopped tomatoes, grated cheese, and sour cream.



Lasagne

From San Giorgio box

1 lb ground beef
3 1/2 c (32 oz jar) spaghetti sauce
1 box (16 oz) San Giorgio Rippled Edge Lasagne, uncooked
4 c (2 lbs) ricotta cheese
2 c (8 oz) shredded mozzarella cheese
1/4 c grated Parmesan cheese
4 eggs
1 T chopped fresh parsley
1 t salt
1/4 t pepper

Brown meat in 3-quart saucepan; drain. Add sauce and simmer 10 minutes. Cook Lasagne according to package directions; drain. (Separate Lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Combine cheeses, eggs, parsley, salt and pepper for filling. Pour about 1/2 c meat sauce on bottom of 13 x 9-inch baking pan. Arrange 4 pieces of Lasagne lengthwise over sauce, overlapping the edges. Spread 1/3 of the cheese filling over Lasagne and cover with about 1 c meat sauce. Repeat layers of Lasagne, cheese and meat sauce twice. Top with a layer of Lasagne and remaining meat sauce; sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil; bake at 350° about 30 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer or until lightly browned. Allow to stand about 10 minutes before cutting for easier handling. 10 to 12 servings.



Shrimp Creole


1 lb medium shrimp, shelled & deveined
1 T butter
1 small red pepper
1 small green pepper
1 medium onion
1/4 lb mushrooms
1 rib celery
1 clove garlic, pressed
1 14 oz can tomatoes
1/4 thyme
1/4 t salt
1 T sugar
1 t chili powder
2 T flour
3 c cooked rice

Saute shrimp in butter in large skillet over medium heat until pink. Remove. Saute vegetables in remaining butter and garlic until slightly browned. Reserve 1/4 c tomato juice; add rest to skillet and bring to boil over medium heat. Stir salt, sugar, thyme, chili powder, and flour into reserved juice. Stir into skillet and cook 3-5 minutes or until thickened. Add shrimp and heat through, about 1 minute. Serve over rice.



Pork Barbecue Sauce


1 bottle of catsup
4 onions
1 T cinnamon
2 T Worcestershire sauce
pinch of chili powder
1 T vinegar
1 T brown sugar
salt and pepper to taste

Leave about 1/3 of water and cook until thick. Makes enough for 4-5 lbs of pork loin.



Ham Loaf

From Anna Belle Paulen

2 lbs fresh ground pork
1 lb ground ham
2 c fresh bread crumbs
2 c milk
Dash salt & pepper

Mix and form into loaf. Lay slices of onion on top. Glaze with mustard and brown sugar.



Mary Andrew's Chicken


2 fryers cut apart or breasts & thighs
1-2 pkgs Lipton onion soup mix
1 bottle Kraft Russian dressing
8 oz jar apricot jam

Arrange chicken in a shallow pan or roaster. Cover with other ingredients and marinate for 2 hours. Bake at 300° for 1 1/2 hours.



Green Pepper Steak

Preparation time: 20 minutes. Cooking time: 30-40 minutes. 4 servings

1 to 1 1/3 lb sirloin, with fat trimmed
1/4 c soy sauce
1/4 c red wine
1 clove garlic
1 1/2 t grated fresh ginger (or 1/2 t ground ginger)
1/4 c salad oil
1 c green onion, thinly sliced
1 1/2 c red or green peppers cut into 1 inch squares
2 stalks celery, thinly sliced
1 T cornstarch
1 c water or beef broth
2 tomatoes, cut into wedges

With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, red wine, garlic, ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Make sure it's cooked rare. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.



Skillet Sausage & Rice


1 lb sausage
1/2 c sliced onion
1/4 c diced celery
2 c cooked tomatoes
1 t salt
1/2 t pepper
3/4 c uncooked rice

Make sausage into patties and fry until browned. Remove to plate until later. Pour off all fat except 2-3 T. Fry onion and celery in fat until golden brown. Add tomatoes, rice, and salt. Place sausage cakes on top. Bring to boil and lower heat to simmering. Cover. Cook 20 minutes longer.



Southern Railway Bean Soup


1 lb navy beans
1 ham shank
1 (1 lb) can tomatoes
3 quarts water
3/4 c onions
1 c chopped celery
1 t marjoram (optional)
1 bay leaf
Salt & pepper to taste
2 c diced, uncooked, potatoes
1/2 c mashed potatoes

Soak beans overnight in water to cover. Next day, drain and put in deep soup kettle with all ingredients except potatoes. Cover and simmer at least 2 hours, until beans are tender. Remove ham and bay leafe, skim off fat on surface. Cut ham into small pieces and return to soup. Add diced potatoes, cover and simmer about 1 hr longer, or until potatoes are well done. Blend the mashed potatoes into the soup by stirring a small amount of soup into the potatoes, then a little more, etc. then return all to pot. This process prevents the soup from being watery. The soup freezes well. Yields 8-10 servings.
Variation: This recipe may be used with a large beef bone instead of ham. A good combination is a knuckle bone plus some shank meat.



Chicken Liver Saute


1 slice bacon, chopped
2 T butter
1 t chopped onion
2 T flour
1/2 t salt
1/8 t pepper
1 t lemon ojuice
1/4 c sliced mushrooms
1 c chicken stock
1/2 lb livers

Saute bacon until browned, then remove bacon and add onion and butter. Saute onions until tender. Add livers and saute 3 minutes. Add flour, salt, pepper, lemon juice, and mushrooms. Blend. Add stock gradually and cook until mushrooms are tender.
Delicious over rice. Add table wine.



Dottie's Favorite Dressing


1/2 c confectioners sugar
2/3 c Heinz Catsup
1/2 c salad oil
1/2 c vinegar
1/2 t salt
1/4 t pepper
1 t dry mustard
1/2 t celery seed
1 small clove garlic

Blend about 30 seconds in blender. Store in glass jar and refrigerate. Seasonings may be adjusted to suit individual taste.



Quick Salad

C. F. Z.

1 small package cottage cheese
1 small package cool whip
1 can crushed pineapple (well-drained)
1 c small marshmallows
1 package (3 oz) Jello dry (any flavor)

Mix first four ingredients well, then sprinkle dry Jello over top and mix again.



Wilted Lettuce


3 strips of bacon
salt to taste
1 rounded T flour
1/4 c water
2 T vinegar

Fry bacon until lightly browned. Add additional ingredients in the order listed. Pour mixture over lettuce and chopped onion.



Wilted Lettuce


3 strips of bacon
1 small T (soup spoon) level of flour
Dash salt
3 spoons (same size as flour spoon) vinegar

Fry bacon. Mix ingredients and add enough cold water to make a gravy consistency.



Antipasto Salad

From Mueller's box

1/2 c Mazola corn oil
3 T wine vinegar
1 clove garlic, minced
1 t dried basil
1 t salt
1/8 t crushed red pepper
6 oz Mueller's Twist Trio, cooked, drained
1/4 c grated Parmesan cheese
2 c broccoli flowerets, cooked tender-crisp
4 oz pepperoni, halved lengthwise, thinly sliced
10 cherry tomatoes, quartered
Lettuce leaves
1/2 c (2 oz) shredded mozzarella cheese

In large bowl stir together corn oil, vinegar, garlic, basil, salt and red pepper. Add warm twists and Parmesan cheese; toss to coat well. Cover; refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes; toss until well mixed. Serve on lettuce-lined platter. Sprinkle with mozzarella cheese. If desired, garnish with red onion rings. Makes 6 servings.



Cranberry Salad

From Billie Boyd

1 small can diced pineapple (1 cup)
juice from the pineapple and water (3 1/2 cups)
4 c fresh cranberries
2 c sugar
3 T Knox gelatin
1/2 c cold water
pinch of salt
1 c nuts
1 c seeded red or seedless white grapes

Add water and juice to cranberries and cook until they pop open. Add sugar while cooking. Dissolve gelatin in cold water and add as soon as cranberries are removed from heat. Cool until it begins to set. Add other ingredients and pour into 2 2 quart molds. Refrigerate until set. Serves 12-14 people.



Bean Salad

From Ruth Kinkaid

1 can green beans, drained and rinsed
1 can yellow beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 c sugar
1 c vinegar
2 T oil
1/2 c onions diced
1/2 c celery

Heat vinegar and sugar until sugar dissolves. Pour over beans and other ingredients and stir well. Salad tastes best when made a day in advance. Keep in fridge. Keeps for several days.



Fruit Salad


2 packages pistachio pudding
1 regular size crushed pineapple, undrained
1 regular fruit cocktail, drained
1 can dark sweet cherries, drained
1 package dream whip
whipped or package of Kool Whip

Mix all ingredients in a bowl.



Three Bean Casserole

From Blad Family Dinner, Xmas '86

2 cans lima beans, drained
2 cans kidney beans, drained
2 cans pork and beans
2 jars Heinz Chili sauce
1 1/2 lbs hamburger, fried and drained
1 lb bacon, fried, drained, and crumbled
1 small onion, chopped
2 T mustard
1/4-1/2 c katsup
1/4 c brown sugar

Mix all ingredients and bake at 350° for 1 hour. Serves 8-10 people.



Apricot Salad


1 can pineapple, drained
1 (3 oz) orange jello
2 (4 3/4 oz) apricot baby food
1 (8 oz) cream cheese, softened
1 (8 oz) Kool Whip
1 c chopped pecans
3/4 c sugar

Combine pineapple jello and sugar in small saucepan. Stir over low heat until dissolved and remove from heat. Add cream cheese and apricots. Mix but don't beat! Chill until slightly thickened then fold in Kool Whip and sprinkle with pecans. Serves 8.



Strawberry Ribbon Salad

Christine

2 pkgs strawberry jello
2 small pkgs frozen strawberries
2 bananas
1 3 oz can crushed pineapple and juice
2 c boiling water
1 large sour cream

Prepare first layer using 1 pkg jello and 1/2 of the other ingredients except the cream. Let it sit. Make the second layer with sour cream. Prepare the third layer with the other pkg of jello and the remaining half of the other ingredients. Serves 12.



Sparkling Fresh Salad

From BUNDT package

3 (3 oz) pkgs lime gelatin
3 c hot water
1 (16 oz) bottle ginger ale
1 large, unpeeled, cored apple, cut in 12 slices
1 c chopped peeled apple
1 (1 lb) can grapefruit sections, drained
1 (8 oz) can pineapple chunks, drained

Dissolve gelatin in hot water. Cool slightly, add ginger ale. Arrange apple slices, red side down, in large flutes in bottom of the pan. Alternate with grapefruit sections in the creases. Add a little of the gelatin and chill quickly in the freezer until set. Add the chopped apple, pineapple, and remaining grapefruit to gelatin and pour into mold; continue to chill until firm.



BUNDT Kuchen

From BUNDT package

3-4 c flour
1 1/4 c sugar
1/2 t salt
2 pkgs yeast
1 1/2 c margarine
1 c hot tap water
4 eggs
1 T grated lemon peel
1/4 t nutmeg
Powdered sugar

In large bowl, mix 1 c flour, sugar, salt, yeast, margarine, and hot water. Beat for 2 minutes. Add eggs and 1 c flour, then beat at a high speed for 2 minutes. Cover and let rise 1 hour. Stir in lemon peel, nutmeg, and remaining 1-2 c flour and beat until smooth. Pour into well-greased BUNDT pan. Cover and let raise in warm place for 1 hour. Bake at 350° for 40 minutes. Remove from pan and cool on wire rack. Sprinkle with powdered sugar.



Cabbage Salad

From Lynda Klier

1 large cabbage
3/4 c sugar
1 c vinegar
1 t salt
1 t celery seed
1 c salad oil

Shred cabbage, bring to a boil vinegar, sugar, salt, and celery seed. Add oil and bring to a boil again. Pour over cabbage, cover and refrigerate. Keeps well.



Macaroni Salad

From Doris Brosier

1 lb cooked macaroni
1/2 c green pepper
2 T grated onion
1 (6 oz) jar pickle relish
3 hard-boiled eggs
1 jar pimentos or 1/4 c olives chopped
1 1/2 t salt
Dash white pepper
1 c Hellmann's Mayonnaise
1/2 c sour cream

Mix all ingredients.



Classic Potato Salad

From Hellmann's jar

1 c Hellmann's Mayonnaise
2 T vinegar
1 1/2 t salt
1 t sugar
1/4 t pepper
4 c cooked, cubed, peeled potatoes (5 to 6 medium)
1 c sliced celery
1/2 c chopped onion
2 hard-cooked eggs, chopped

Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill. Makes 5 cups.



Classic Macaroni Salad

From Hellmann's jar

1 c Hellmann's Mayonnaise
2 T vinegar
1 T prepared mustard
1 t sugar
1 t salt
1/4 t pepper
8 oz elbow macaroni, cooked, drained
1 c sliced celery
1 c chopped green or red pepper
1/4 c chopped onion

Combine first 6 ingredients. Stir in remaining ingredients. Cover; chill. Makes 5 cups.



Classic Cole Slaw

From Hellmann's jar

1 c Hellmann's Mayonnaise
3 T lemon juice
2 T sugar
1 t salt
6 c shredded cabbage
1 c shredded carrots
1/2 c thinly sliced green pepper

Combine first 4 ingredients. Stir in remaining ingredients. Cover; chill. Makes 6 cups.



Apricot Jello


1 (8 oz) crushed pineapple, drained
1 (3 oz) orange juice
2 (4 3/4 oz) apricot baby food
1 (8 oz) cream cheese
3/4 c sugar
1 (8 oz) Kool Whip
1 c chopped pecans

Combine pineapple, jello, and sugar in small saucepan. Stir over low heat until dissolved. Remove from heat, add cream cheese and apricot baby food. Mix but don't beat. Chill until sightly thick, fold in Kool Whip and spoon into bowl. Sprinkle with chopped pecans. Serves 8 people.



Seven Layer Salad

From Dorothy and Mardie of Lehigh Acres, FL

1 head of lettuce, cut up
1/2 c celery, chopped
1/2 c green pepper, chopped
1/2 c Spanish onion
1 pkg (10 oz) frozen peas
1 c salad dressing
2 T sugar
4-6 oz Cheddar cheese, shredded
8 strips bacon, fried and crumbled

Use 9x12 pan. Fill it 2/3 full of shredded lettuce. Add in layers: celery, green peppers, onions, peas, mayonnaise. Sprinkle sugar on mayonnaise. Cover top of salad with cheese. Garnish with bacon. Cover with plastic wrap and refrigerate 8 hrs before serving. Stir immediately before serving. Very good. Serves 12-16.



No Name (Jello Mold)

From Michelle Foutz


Mix 1 c boiling water with Jello divided in half. Pour one half into bowl or mold. Mix remaining half with 1/3 c sour cream. Let jell until slightly jelled and pour over solidly jelled jello in mold. Repeat six times with other flavors.



Apricot Pineapple Delight

From R. Pfoffman

1 large apricot Jello
2 c hot water
1 1/2 c cold water
1/2 c chopped pecans
1 large can pineapple, well drained
1 c miniature marshmallows
1 egg, beaten
1/2 c sugar
2 T flour
1/2 c pineapple juice
2 T butter
1 small cream cheese
1 package Dream Whip, prepared as per directions on package

Mix the jello, hot, and cold water. Let jell slightly. Add the pecans, pineapple, and marshmallows. Set mixture aside. Combine the egg, sugar, flour, pineapple juice, and butter, and cook until thickened, stirring constantly. Cool slightly and add cream cheese. Cool and fold in the Dream Whip. Spread over Jello mixture.



No Name (Fruity Nutty Jello)


1 package black raspberry Jello
1 c hot water
Small can of blueberries in syrup
Small can of crushed pineapple
1/2 c coarsely chopped pecans
1/2 c cream whipped

Drain juice from blueberries and pineapples and set fruit aside. Combine 1 c of cold juice with Jello and water, and chill until partially set. Fold in fruits and pecans. Fold in whipped cream.



Red White & Blue Salad


2 (3 oz) raspberry Jello
1 package Knox gelatin
1 c half & half
1 t vanilla
1 T lemon juice
3 c hot water
1 1/2 c cold water
1 c sugar (I used 2/3)
8 oz cream cheese
16 oz can blueberries in heavy syrup
1/2 c chopped nuts

Prepare 1 package Jello using 1 c hot water and 1 c cold water, and let set. Soften Knox gelatin in 1/2 c cold water. Heat cream and sugar to boil but don't boil! Add gelatin and vanilla. Soften cream cheese in mixture. Beat until smooth and add nuts. Pour over first layer and let set. Dissolve other package of Jello in 1 c hot water. Add lemon juice, can of blueberries, and juice. Allow each layer to set before adding next layer, but not too firm or layers will separate when served. Serves 12-14.



Velvet Fluff Salad

From Dottie Foutz

1 family size lime Jello
1 c boiling water
1 c miniature marshmallows
1 (8 oz) cream cheese
1/4 c cream or milk (to soften cheese)
1 c crushed pineapple
1 small Kool Whip or 1/2 cream whipped

Dissolve Jello in boiling water. Add marshmallows and stir until all are dissolved. Set aside to cool and jell slightly. Meanwhile, cream cheese with milk and add well-drained pineapple to cheese mixture. Add to Jello as it begins to thicken. Fold in one small Kool Whip. Pour into 9x13 pan or a large mold. Serves 8-10.



Fruit Salad

From Carole Foutz

2 large cans pineapple chunks
1 large can Mandarin oranges
1 jar maraschino cherries
3 bananas
1 box vanilla pudding
1 box tapioca pudding

Drain fruit; reserve juice and place in large bowl adding orange juice if necessary to get 3 c liquid. Use this to prepare puddings. Let cool until clear. Pour over fruit, adding bananas last. Chill.



Sacramento Hot Salad


2 T oil
Red peppers
Scallions
Zucchini strips
Sirloin or chicken strips
Green onion tops, chopped
Green beans, blanched
1 T mustard
1 T soy sauce
2 T vinegar
Salad greens
Salt and pepper to taste

Stir fry red peppers, scallions, zucchini strips, and sirloin or chicken strips in oil one at a time (add pepper to taste, if desired), then mix all with green onion tops (chopped) and blanched green beans. Season with mustard, soy sauce, and vinegar. Stir fry all together. Serve on bed of salad greens and season with salt and pepper to taste.



Spinach Salad

From Donna Mann

1 lb fresh spinach or part head of lettuce
1 c water chestnuts
2 hard cooked eggs
8 slices bacon, cooked crisp & crumbled
1/2 lb fresh mushrooms
Dressing:
3/4 c Crisco oil
1/4 c sugar (or less)
1/3 c catsup
1 t dry mustard
1/4 c vinegar OR 3 T lemon juice
2 t salt (less)
1 T onion, chopped
1 t Worcestershire sauce
or Dressing #2:
1/2 medium onion
1/2 c oil
1/4 c vinegar (wine vinegar)
1 t Worcestershire sauce
1/4 c catsup
1/4 c sugar

Mix dressing ingredients in blender. Let sit in the refrigerator until well-marinated. Do not pour over salad until ready to serve. Layer salad ingredients in bowl.



Hot Fudge Sauce

From Better Homes & Gardens

1/2 c sugar
3 squares (3 oz) semisweet chocolate or 1/2 c chocolate bits
1/4 c butter or margarine
1 (5 oz) can (2/3 c) evaporated milk
1 t vanilla

Combine all ingredients except vanilla in 4 cup glass measuring cup or 1 quart microwave-safe bowl. Cook 2-3 minutes on full power or 3-4 minutes if low-wattage. Stir after each minute. Cook 3-4 minutes more until sugar is dissolved and sauce is thick. Add vanilla.



Celery Seed Dressing

From Dot Foutz

1/2 c sugar
1 t dry mustard
1 t salt
1 t celery seed
1/4 onion, grated
1/3 c vinegar
1 c salad oil

Measure dry ingredients into small mixing bowl. Mix in grated onion and a small amount of vinegar. Add oil gradually (not necessary to use dropper attachment).



French Dressing


1 clove garlic
1/2 c vinegar
1 t dry mustard
1 1/2 t sugar
1 t salt
1/2 t paprika
1/4 t pepper
1 c salad oil

Combine all ingredients except garlic. Shake vigorously. Add garlic. Makes 1 1/2 cups.



Blue Cheese Dressing


1/2 pint dairy sour cream
1/2 c mayonnaise
1/4 c blue or Roquefort cheese
1/4 t garlic salt
1/8 t pepper
1 T vinegar
1/4 t Worcestershire sauce
3 drops red hot pepper sauce

Combine and refrigerate to blend flavors. Yields 1 2/3 c.



Hawaiian Sauce


1/2 c raisins
1/2 c water
1/4 c sugar
1 T flour (slightly rounded)
2 T white wine

Put raisins in water and simmer for 5 minutes. Add sugar and flour. Add white wine.



Kentucky Barbecue Sauce

From Diana Hollack

1 c catsup
1/4 c vinegar
4 T brown sugar
1/4 c bourbon
2 T oil
1 t salt
1 T prepared mustard
1/4 t cayenne pepper
3 cloves garlic

Combine and cook slowly for 45 minutes.



Chicken Egg Drop Soup

From The House of Chan Cookbook, Doubleday 1952

6 c chicken stock (unsalted)
3 T corn starch
3 T cold water
1/2 t sugar
1 t salt
1/4 t pepper
2 eggs, beaten
2 or 3 green onions (both green and white parts)

Heat stock to boiling point. Mix corn starch smoothly in cold water then stir in sugar, salt, and pepper. Stir mixture slowly into stock until well blended and boiling. Reduce heat. Add beaten eggs and stir slowly for about 2 minutes until the eggs separate in shreds. Turn off heat. Add green onions, stir and serve at once.



Broccoli Soup

From Hamiltonian Hotel


Cook potatoes until well done. Puree them. Saute onions in butter. Add chicken stock, water, white pepper, garlic, and salt. Add chopped broccoli and cook until well done. Add potatoes and half & half. Simmer for 5 minutes. Add sour cream; do not boil, just heat to serving temperature.



Cream of Spinach Soup (Swedish version)


1 lb fresh spinach
3 T butter
1/2 t salt
2 T flour
1 c milk
1 1/2 c beef consomme
1 c light cream
1 t lemon juice
1 t sugar

Cook the spinach in the butter with the salt until slightly wilted. Sprinkle with the flour and add the milk and consomme. Simmer for 15 or 20 minutes and then cool enough to put in blender. Heat with the cream, lemon juice, and sugar. Add more salt if needed.



Spinach Continental


10 oz frozen chopped spinach, cooked & drained
2 1/2 oz 2% sharp Cheddar cheese slices, such as Kraft (3 1/2 slices), torn into strips
3/4 c skim milk
1 egg, beaten
3 slices white bread, toasted & cubed
2 T light margarine
1 clove garlic, minced
2 T water
2 T grated Parmesan cheese

Preheat oven to 350°. Lightly spray 1 1/2-quart casserole dish with vegetable oil spray. Place cooked, drained spinach in prepared casserole dish. In medium saucepan, put cheese pieces into cold milk. Heat over low until cheese starts to melt (about 1-2 minutes). Remove from heat; stir well until cheese melts completely. Whisk 2 T of cheese mixture into beaten egg; pour back into saucepan with remaining cheese mixture. Mix well. Pour over spinach. Melt margarine; add garlic and water. Place bread cubes in medium bowl; pour margarine mixture over cubes; mix well. Place cubes over spinach mixture; sprinkle with Parmesan cheese. Bake at 350°, uncovered, for 30 minutes. Makes 4-6 servings.



Garden Lasagne


6 c sliced zucchini (1 3/4 lb)
3/4-1 lb ground beef
1 small clove garlic, minced
1 (8 oz) can tomato sauce
1/4 t oregano
1 t salt
1/4 t basil
1 c small curd cottage cheese
1 egg, beaten
1 T parsley
1/2 c dry bread crumbs
1 c shredded mozzarella cheese

Cook zucchini in boiling water until tender and crisp, about 5 minutes. Drain well. Cook ground beef and garlic until beef is browned, about 5 minutes. Stir tomato sauce, salt, oregano, and basil into meat mixture. Stir together cottage cheese, beaten egg, and parsley. Place zucchini in greased 8 inch square baking dish. Sprinkle with half of the bread crumbs. Spread with half of the cottage cheese mixture then half of the beef mixture then half of the mozzarella cheese. Repeat layers but reserve remaining cheese and add to the top 3 minutes before end of baking time. Bake 35 minutes at 350°. Serves 4-5.



Zucchini Deluxe Casserole

From Marilyn Harris

4 small zucchini, shredded
1 medium onion, finely chopped
1 1/2 t salt
2 T olive oil
1 T corn starch
2 eggs
1 c half & half
1/4 t Tabasco
Dash of freshly grated nutmeg
4 oz aged Swiss cheese, shredded

In a large skillet, saute zucchini and onion in hot oil for 5 minutes, stirring. Sprinkle corn starch over vegetables and cook 1 minute longer. Remove from heat. Beat together eggs, cream, Tabasco, salt, and nutmeg. Stir into the cooked vegetables. Pour into a well greased, shallow baking dish and sprinkle with cheese. Bake in a preheated oven at 400° for 25-30 minutes or until hot through and lightly browned. Serve immediately. Serves 8.



Cranberry-Apple Crisp


6 large firm tart apples, cored & peeled
1/2 c fresh orange juice
1 T grated orange rind
1 c fresh cranberries
1 1/2 c granulated sugar
1 1/2 c unbleached flour
1 c dark brown sugar
1/2 c rolled or quick-cooking oats (not instant)
1/4 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 sticks (12 T) butter or margarine, softened
1/2 c chopped walnuts

Cut apples in half and then into thin slices. Toss the apples with the orange juice, orange rind, cranberries, and granulated sugar. With pastry blender or in food processor with steel blade, cut together the flour, brown sugar, oats, salt, cinnamon, nutmeg and butter until the butter is in small flakes. Stir in the nuts. Pour the apple mixture into a buttered 13x9 glass baking dish. Distribute topping evenly over the apple mixture. Bake in the center of a preheated 350 degree oven 1 hour, or until brown and crisp. Cool slightly on a rack. Serve warm. Top with ice cream or sweetened whipped cream. Makes 10-12 servings.



Healthy Crab Dip

From Tracie Ives

1/2 c nonfat yogurt or sour cream
2 T fatfree mayo
1 (8 oz) package fatfree cream cheese, softened
1 t horseradish
1/2 t dry mustard
1/2 t Worcestershire sauce
1/4 t hot pepper sauce
1 c (4 oz) low-fat shredded Cheddar
1/2 lb imitation crab, flaked

Combine yogurt, mayo, cream cheese, and seasonings. Mix well. Stir in Cheddar cheese and crab. Cover and chill for 2 hours. Sprinkle with paprika. Serve with crackers, breadsticks, or vegetables.



Mexican Fish Fillets

From Tracie Ives via Atlanta Journal-Constitution

1/2 c salsa
2 T mayo
2 T lime juice
1/2 c shredded Monterey pepperjack or Mexican blend cheese
1 1/2 lbs halibut or other firm fish fillets

Preheat oven to 400°. Coat a baking fish and the fish with a non-stick spray. In a bowl, mix salsa, mayo, lime juice, and cheese. Season with salt and pepper. Spread evenly over fish. Bake 10-12 minutes or until fish flakes easily with a fork. Serve with salad, couscous, or rice. Serves 4.



Romano Crusted Salmon

Tracie Ives

1/2 plain or Italian bread crumbs
1/4 c grated Romano
4 salmon fillets (about 6 oz each)
1/4 c horseradish

Preheat oven to broil. Combine crumbs and Romano in a shallow dish. Set aside. Using a butterknife or a spatula, spread horseradish over both sides of fillets. Dredge fillets in breadcrumb mixture (medium-light coating). Place fillets on lightly oiled baking sheet and place in over about 8" from top heating source. Broil 20 minutes or until fish is done and crust is lightly browned. Serves 4.



Sauteed Sea Scallops in Red Sauce

Tracie Ives

1/4 c flour
1 t chili powder
1 lb sea scallops
1 14 oz can diced tomatoes with basil, oregano, and garlic
1 T Italian seasoning

Place flour and chili powder in large ziplock. Shake to combine. Add scallops and shake to coat. Heat a generously oiled non-stick skillet over med-high setting. Saute scallops 2 minutes each side until golden brown. Stir in canned tomatoes and Italian seasoning. Reduce heat and summer about 6 minutes. As a side dish, sautee a little minced garlic in olive oil and add fresh spinach, cooking 4-5 minutes. Great served over fettucine with smaller bay scallops. Serves 4.



Spicy Baked Shrimp

Tracie Ives

1 c melted butter
1/4 c Worcestershire sauce
2 T pepper
2 T lemon juice
1 t salt
1 lemon, sliced
1 t hot sauce
2 cloves minced garlic
Basil, thyme, and oregano to taste
2 1/2 lbs medium shrimp without shell

Preheat oven to 400°. Lightly spray a 9x13" baking dish with cooking spray. In a small bowl, combine melted butter, Worcestershire sauce, pepper, lemon juice, salt, hot sauce, garlic, and herbs. Set aside. Layer shrimp and lemon slices in a prepared dish; pour sauce all over. Bake at 400° for 20 minutes or until shrimp are pink. Stir occasionally. Remove shrimp from dish and save sauce. Serve with sauce and French bread. Note that the marinade can be made in advance. Serves 4.



Quick Chicken

Tracie Ives

4 boneless, skinless chicken breast halves
1/4 lb dijon mustard
1/4 c teriyaki sauce
1/4 c bacon bits
1/2 c grated Parmesan

Preheat oven to 400°. Place chicken in a 9x13" baking dish. Slather mustard evenly over chicken, then cover with teriyaki sauce, bacon bits, then cheese. Bake at 400° for 30 minutes.



Pork Tenderloin with Raspberry Sauce

Tracie Ives

1 lb pork tenderloin, cut crosswise into 8 pieces
cayenne pepper
2 T olive oil
6 T red raspberry preserves
2 T red wine vinegar
1 T ketchup
1/2 t prepared horseradish
1/2 t soy sauce
1 clove minced garlic

Press each pork slice to 1" thick and lightly sprinkly with cayenne. Heat a large non-stick skillet on med-high. Cook pork 3-4 minutes per side, then move to a plate while heating the sauce. In a small saucepan, combine preserves, vinegar, ketchup, horseradish, soy sauce, and garlic. Simmer over low heat for about 3 minutes, stirring occasionally. Spoon warm sauce over each pork slice. Serves 4.



Oven Glazed Chicken


4 boneless chicken breasts
1 can Cambells Italian Tomato Soup
1 T water
1 T vinegar
1 T Worcestershire sauce
1 T packed brown sugar

In a 2 quart oblong baking dish, arrange chicken. Bake for 30 minutes at 350°. Combine remaining ingredients and spoon over chicken. Bake 20-30 minutes or until chicken is no longer pink.



Genoese Zucchini


3 medium zucchini
3 bacon slices
1/4 c chopped onion
1/4 c green pepper
1 1/2 c (6 oz) shredded mozzarella
1/2 c chopped tomatoes

Parboil whole zucchini for 10 minutes. Cut in half lengthwise. Scoop out center, chop, and drain. Fry bacon until crisp. Remove bacon. Saute onion in bacon fat. Add drained zucchini, tomatoes, cheese, and salt to taste. Mix lightly. Fill shells. Place in shallow baking dish. Crumble bacon over top. Bake at 350° for 30-35 minutes or until very hot. Serves 6.



Genoese Zucchini


4-5 zucchini, medium about 6-7 inches
1/3 lb sausage, cooked and drained
4 strips bacon
1/2 c Italian breadcrumbs
2 dashes garlic salt
1/3 t pepper
1 1/2 c provolone, grated
1/4 c onions, sauteed in bacon grease

Put tomato sauce on top, add crumbled bacon and green pepper.



Zucchini Roma

From Bon Appetit

8 oz shell pasta, cooked
1/2 lb hamburger, browned and seasoned with salt and pepper
1/2 lb Italian sausage, thinly sliced and browned
2 medium zucchini, thinly sliced
Freshly ground black pepper
1 32 oz jar spaghetti sauce with 1 t oregano and 1 t basil added
8 oz mozzarella cheese

Saute zucchini in the fat left from cooking the sausage, until tender. Layer ingredients in the order listed (skip the cheese and sauce for now) in a shallow dish. Pour sauce over everything and bake about 30 minutes in a 350 degree oven. Cover with cheese and bake 10 more minutes. Serves 6.



Southern Sweet Potato Casserole


6 large sweet potatoes or yams
1/2 c orange juice or half and half
1/2 t salt
1/2 t ground cinnamon
2/3 c brown sugar
3/4 c pecans coarsely chopped

Cook, peel, and mash hot sweet potatoes. Beat in all ingredients except nuts and 1/3 c of sugar. Sprinkle sugar and nuts over potatoes in large casserole dish and bake uncovered in 375 degree oven until heated through and nuts are toasted. Serves 6-8.



Southern Sweet Potato Casserole

From Diana Hollack via Southern Living magazine

2 large sweet potatoes
1/4 c butter
1/4 c hot milk
3 T sugar
Dash of salt
3 T brown sugar
2 T flour
3 T chopped pecans
2 T butter, worked into a crumb consistency

Cook, peel, and mash hot sweet potatoes. Add the 1/4 c butter, hot milk, sugar, and salt. Put in greased casserole dish. Cover with brown sugar, flour, nuts, and the 2 T of crumblike butter. Bake in 350 degree oven for 20-25 minutes.



Creamy Broccoli Bake


1 1/2 lbs broccoli or 1 medium head cauliflower (about 1 1/2 lbs), separated into flowerets; 2 10 oz packages of frozen broccoli spears or cauliflower, cooked and drained, can be substituted for fresh
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 c milk
1/2 c shredded Cheddar cheese (about 2 oz)
1 c Bisquick baking mix
1/4 c firm margarine or butter

Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Serves 6-8.



Impossible Turkey Pie


2 c cut-up cooked turkey
1 jar (4 1/2 oz) sliced mushrooms, drained
1/2 c sliced green onions
1/2 t salt
1 c shredded natural Swiss cheese
1 1/2 c milk
3/4 c Bisquick baking mix
3 eggs

Heat oven to 400°. Grease pie plate, 10x1 1/2 inches. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6-8.



Corn Casserole


2 eggs
1 stick margarine
8 oz Jiffy corn muffin mix
8 oz creamed corn
8 oz whole corn, drained
8 oz sour cream

Beat eggs and put in melted butter. Add sour cream, corn and muffin. Mix. Stir together. Bake at 350° for 35 minutes.



Broccoli-Rice Casserole


1 c cooked rice
1 10 oz pkg frozen broccoli
1 small cheese whiz or equal amount velveta, melted
1 can mushroom soup
1/4 c sweet red pepper
1/2 c mushrooms, optional
1/2 c onions
1/2 c celery
few dashes garlic salt
1/2 t oregano

Pour boiling water over broccoli. Drain well and chop. Saute veggies in 2 T butter. Mix all ingredients and bake at 350° for about 45 minutes. Serves 4-6.



Broccoli-Rice Casserole


1/2 c celery, chopped
1/2 c onions, chopped
sweet red peppers
1 c cooked, chopped broccoli
2 cans cream of chicken soup
1 jar cheese whiz
1 t oregano
1 t Greek seasoning
2 c cooked rice

Saute celery, onions, and red pepper in margarine or oil. Mix all ingredients, place in casserole dish, and bake at 350° until heated through.



Pennsylvania Dutch Green Beans


3 slices bacon, diced
1 small onion, sliced
1/4 t salt
1/4 t dry mustard
1 can (16 oz) Blue Lake green beans
1 T brown sugar
2 t corn starch
1 T vinegar
1 hard-boiled egg, chopped

Cook bacon until crisp. Remove and add onion to fat. Cook until tender. Blend in corn starch, salt, and mustard. Stir in liquid from beans. Blend in sugar and vinegar. Add beans and heat. Top with bacon and egg. Serves 4.



Spinach Casserole


3 10 oz packages frozen chopped spinach
2 3 oz packages cream cheese
4 T butter or margarine, divided
salt and pepper
generous dash ground nutmeg
grated rind of 1 lemon (yellow part only)
1 c packaged herb stuffing

Cook spinach according to directions on package. Drain and press out all water. Return to hot saucepan, immediately blend in cream cheese and half of the butter. Season with salt, pepper, nutmeg, and lemon rind. Pour into buttered casserole dish. Cover and refrigerate until ready to bake. To bake, spread dry stuffing over casserole and drizzle with the remaining 2 T butter. Bake at 350° for 25 minutes. Serves 9.



Vegetable Relish

From Dorothy Foutz

1 small can Early June peas, drained well
1 small can cut green beans, drained well
1 small can white whole kernel corn, drained well
1 small can pimento
1 c diced celery
1 medium green pepper
1 medium onion, diced (green onions work best)
1 c sugar
1 T water
1 t salt
1 t pepper
3/4 c vinegar
1/2 c salad oil

Bring to a full rolling boil, let cool, and pour over vegetables.



Broccoli Casserole

From Caroline F. Zellner

1 large bunch broccoli
2 beaten eggs
1/2 c Hellmann's mayonnaise
1 can cream of mushroom soup
2 T diced onion
1-1 1/2 c cheddar cheese, shredded
1 c Ritz cracker crumbs

Chop broccoli and cook in unsalted water. Drain and cool. Mix beaten eggs, mayonnaise, diced onion, shredded cheese and cracker crumbs (reserve some for topping, if desired). Add cooked broccoli. Place in buttered baking dish. Bake in pre-heated 325 degree oven for 45 minutes. Five minutes before casserole is done, put additional crumbs and shredded cheese on top. Marvalene says “People that hate broccoli like this". She warns that any substitutions (other crackers or other salad dressing) will affect the flavor.



Spicy Corn Relish


18 ears corn
3 sweet red peppers
2 sweet green peppers
1 medium head cabbage
6 medium onions
1/4 c salt (non-iodized)
Celery seed
3 c sugar
1/3 c flour
2 t tumeric
4 t dry mustard
6 c white vinegar

Cook corn in boiling water for 3 minutes. Cool and cut from cob. Put other vegetables through coarse blade on food chopper. In large heavy kettle, mix dry ingredients. Stir in vinegar slowly. Bring to a boil and add vegetables. Reduce heat and simmer for 25 minutes, stirring often. Pour into hot sterilized jars and seal. Process in hot water bath for 20 minutes. Remove immediately. Yields 12 pints.



Pickled Beets

From very old Kerr canning book

2 1/2 – 3 quarts small cooked peeled beets
2 c sugar
2 c water
2 c strong vinegar
1 t cloves
1 t allspice
1 T cinnamon
1 lemon, thinly sliced (optional)

Mix and pour over beets and simmer 15 minutes. Pack into sterilized jars and seal.



Potato Casserole


2 10 oz packages of frozen hash browns
2 T onion, finely chopped
1 t salt
1/2 t pepper
1 can Campbells Cream of Chicken soup
1 c sour cream
1/2 c shredded Cheddar cheese

Mix all ingredients in casserole except cheese. Sprinkle cheese on top and garnish with paprika and dot with butter. Bake 1 hour at 350°. Serves 8-10.



Broccoli Casserole

From Judy Wadding

2 10 oz packages broccoli, cooked 3 minutes
1 c shredded Cheddar cheese
1 can mushroom soup, undiluted
2/3 c evaporated milk
Onion rings

Place broccoli in casserole dish and cover with cheese, soup, and milk. Do not stir. Bake 25 minutes uncovered. Cover with onion rings and bake 8 more minutes.



Best Ever Cornbread


1 c flour
4 t baking powder
3/4 t salt
1 c cornmeal
1/4 c sugar
1/4 c oil
2 eggs
1 c milk

Grease a 9x9x2 pan. Mix dry ingredients in bowl. Beat eggs, milk, and oil. Add to dry ingredients and mix until lumps dissolve. Makes 12 muffins in a 9x9 pan or 18 corn sticks. I cut recipe in half and it's just right for two. Bake 20-25 minutes at 425°.



Cranberry Salad


2 c cranberries
1 1/4 c water
1 c sugar
1 pkg cherry jello
3/4 c celery
1/2 c nuts
1/2 c apples, chopped
1/4 t salt

Cook cranberries in water. When they pop, add sugar. Cook for 5 minutes. Pour over jello. Cool when partially set. Add celery, nuts, apples, and salt.



Vienna Tarts

From Cincinnati Enquirer about 1950

1/2 c small curd creamed cottage cheese
1 c butter
1 1/4 c sifted flour
1/4 t salt
Jelly or preserves

Mix first four ingredients with pastry blender. Shape into ball. Wrap in waxed paper. Chill at least 30 minutes. Cut into 4" squares after rolling into rectangles 1/8" thick on lightly floured board. Place 1 t jelly in center of each square. Pick up the 4 corners of each square and pinch together securely. Bake on cookie sheet in a very hot 450 degree oven for 12-15 minutes or until lightly browned. Makes 6-8 tarts.



Italian Supper Soup


2 t olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 14 oz can vegetable broth
1 14 oz can tomatoes, crushed or chopped
2 19 oz cans cannelini beans or great northern beans
1/2 c uncooked pasta, tubetti or orzo (i used small elbow)
1/4 c fresh basil leaves, chopped
2 c spinach leaves, coarsely chopped

Saute onion in olive oil until soft and translucent; garlic in oil just until you can smell its aroma. Add broth, beans, and tomatoes. Let cook about 10 minutes. Add pasta and cook until pasta is cooked. Just before serving add basil and spinach and cook just until spinach is wilted. I used 1 large t dried basil and 1 t oregano when I added the vegetable borth and used fresh tomatoes in season. Very good soup served with homemade bread. I used only 1 can of beans.



Freezer Slaw

From Anna Belle Hamilton

1 medium cabbage
1 carrot
1 sweet pepper
1 t salt
2 c sugar
1 c vinegar
1/2 c water
1 t celery seed
1 t dry mustard

Stir together vegetables and salt. Let stand for 1 hour. Drain well. Separately, mix other ingredients, then bring to a boil, cool, and pour over cabbage. I found that the dressing should be increased by 1/4 to properly dress the vegetables. Makes about 4 pints.



Jellied Cranberry Waldorf


2 c cranberry juice
3 oz orange gelatin
1/4 t salt
1 c chopped unpared apples
1/2 c thin sliced celery
1/3 c chopped walnuts

Heat 1 c juice, pour over gelatin, stir until dissolved. Add remaining juice and salt. Chill until reaches consistency of egg whites. Fold in remaining ingredients. Pour into mold. Note: I added about 1 T additional gelatin and the gelatin came out of the mold in perfect shape. I also placed a few orange sections in the bottom of the mold, and it was very pretty!



Mexicali Chicken


1 lb chicken boneless skinless, cut into 1" strips
1 15 oz can black beans, drained and rinsed
1 14 1/2 oz can Mexican-style stewed tomatoes
1 c long-grain white rice
2 t instant chicken bouillon

Coat a large nonstick skillet with vegetable oil spray. Saute the chicken strips in the skillet until no longer pink, about 5 minutes. Add beans, tomatoes, 1 1/2 c water, rice, and bouillon. Stir and bring to a boil. Reduce heat, cover, and simmer 20 minutes. Serves 4.



Glazed Carrots

From Anna Belle via Enquirer July 1977

12 Tbsps butter
1 lb carrots, cooked and drained
1 oz cognac or triple sec
2 Tbsps brown sugar
Dash ground ginger

Melt butter in saucepan. Add carrots. Pour cognac over carrots. Sprinkle brown sugar and ginger over carrots. Cover, cook slowly for 10 minutes. Uncover, cook 10 minutes, stirring several times to glaze carrots. Delicious!



Freezer Slaw

From Anna Belle Hamilton

1 med cabbage
1 carrot, chopped or grated
1 sweet pepper, chopped
1 tsp salt
2 c sugar (or less if you don't like it sweet)
1 tsp celery seed
1 c vinegar
1 tsp dry mustard
1/2 c water

Stir together cabbage, carrot, sweet pepper, and salt. Let stand 1 hour. Drain well. In saucepan, mix other ingredients (sugar, celery seed, vinegar, dry mustard, and water). Bring to a boil and be sure to cool well. Once cool, mix with slaw and pack in freezer containers. Yields 5 pints. Note: I use 1/4 more dressing.



15-Minute Chicken & Rice Dinner

From Campbell's soup can

1 T vegetable oil
4 boneless skinless chicken breast halves
1 can Campbell's 98% Fat Free Cream of Chicken Soup
1 1/2 c water
1/4 t paprika
1/4 t pepper
2 c Minute White Rice, uncooked
2 c fresh or frozen broccoli flowerets

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika, and pepper; stir. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper; cover. Cook on low heat 5 minutes or until cooked through. Serves 4. Note: For creamier dish, use 1 1/2 c rice.



Chicken & Stuffing Skillet

From Campbell's soup can

1 T butter or margarine
4 boneless chicken breast halves
1 box (6 oz) Pepperidge Farm Farmhouse One Step Chicken Stuffing Mix
1 can Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/2 c milk
1/2 c shredded Cheddar cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions except let stand 2 minutes. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.



Campbell's Chicken Broccoli Divan

From Campbell's soup can

4 c fresh or frozen broccoli
4 boneless chicken breast halves
1 can (10 3/4 oz) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/2 c milk
1/2 c shredded Cheddar cheese
2 T dry bread crumbs
1 T melted butter

Place broccoli in 2-qt shallow baking dish. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Mix bread crumbs and butter and sprinkle on top. Bake at 350° for 30 minutes. Serves 4.



Campbell's Tasty 2-Step Chicken

From Campbell's soup can

4 boneless chicken breasts
1 can Campbell's Cream of Mushroom Soup
1/2 c water

Brown chicken. Add soup and water. Cover and simmer until done.



Quick Margueritas


1 can (6 oz) frozen limeade
Triple Sec
Tequila

Empty limeade concentrate into the container of a blender. Fill empty limeade can 1/3 full with triple sec; empty triple sec into blender. Fill limeade can with tequila; empty tequila into blender. Blend ingredients until mixed; add one tray of ice cubes and blend until slushy. Serves 8.



Margarita


3 oz tequila
1 1/2 oz triple sec
2 oz lime or lemon juice
sugar

Mix and serve.



Cafe Vienna


1/2 c instant coffee
2/3 c sugar
2/3 c powdered milk or coffee cream

Mix in blender. Store in airtight container.



Margarita


1 1/2 oz tequila
1 1/2 oz triple sec
1 oz lime juice
shaved ice

Shake ingredients with ice or blend at low speed in blender. Serve in salted rimmed glasses. For a twist, put 1 1/2 oz strawberry syrup or crushed strawberries in blender with rest of above ingredients for a blushing margarita.



Hot Bananas


2 oz gold tequila
1 oz banana liqueur
1/2 oz lemon juice
1 tsp powdered sugar

Blend ingredients until well-mixed. Serve over ice or chilled straight up.



Kahlua


1 1/2 c basic syrup #2
1/4 c instant coffee powder (not freeze dried)
1 1/3 c vodka
2 T vanilla

Stir syrup and instant coffee until very smooth. Stir in vodka and vanilla. Store in covered jar in cool dark place.



No Name (Cheese Ball)


4 bacon slices
3/4 c pecan pieces
2 c grated cheddar
4 oz cream cheese
2 T mayo
1/8 tsp Worcestershire sauce
3 green onions

Fry bacon until crisp. Drain and crumble. Add pecans to drippings and cook until golden brown. Place on paper towel and salt. Mix ingredients, chill. Shape into log.



Stuffed Mushrooms

From The Foutz Kitchen

20-25 mushrooms
1/2 lb sausage
1/2 c Progresso Italian bread crumbs
Dash of grated onions
1/2 to 3/4 c grated Monterey Jack cheese
1 T dry red wine

Remove stems from mushrooms. Chop stems and set aside. Scoop out mushrooms and set caps aside. Break up sausage well in skillet and brown lightly. Add chopped mushroom stems. Add other ingredients and mix. Stuff in mushroom caps. Bake in oven at 350° for 15-20 minutes.



Southern Sausage Balls

From Diana Hollack

2 c Bisquick
1/2 c water
1 lb sausage (hot)
1 c New York State sharp cheddar cheese, grated

Cook sausage and drain well. Mix all ingredients together and roll into walnut sized balls. Bake at 400° for 10-15 minutes. Drain on a wire rack covered with paper towels. If you freeze them, reheat for 10 minutes at 325°.



Nuts and Bolts Mix (Xmas Party Mix)


4 c cherries
4 c wheat chex
4 c rice chex
2 bags thin pretzels
1 lb butter
3 T Worcestershire sauce
1 tsp garlic salt
1 tsp celery salt
1/2 tsp Tobasco sauce
peanuts, walnuts, pecans, or mixed nuts

In large roasting pan, pour in first four ingredients. In a small saucepan melt butter, Worcestshire sauce, garlic salt, celery salt, and Tobasco sauce. Pour over the mixture in the roasting pan and stir from the bottom thoroughly. Put in oven at 250° for 2 hours. Stir every 1/2 hour. Add nuts when 1/2 hour remains, and stir well.



Aloha Punch


1 c sugar
4 1/2 c cold water
1/2 c boiling water
2 T instant tea
1/2 c lemon juice
2 1/4 c (no. 2 can) unsweetened pineapple juice

Combine sugar and 1 c cold water in saucepan to make syrup. Bring to a boil and boil 5 minutes. Cool. Pour 1/2 c boiling water over tea. Stir to dissolve. Add remaining 3 1/2 c cold water, juices. Stir in sugar syrup. Add ice cubes or pour over block of ice. Serve with mint garnish if desired.



Celebration Punch


2 cans (6 oz each) frozen orange juice concentrate
2 cans (6 oz each) frozen grapefruit juice concentrate
1 quart light or dark rum
1 c Cointreau or apricot brandy
1 quart sparkling water

Reconstitute orange and grapefruit juices according to can directions; pour into chilled punch bowl. Stir in rum and Cointreau. Just before serving, add 2 trays ice cubes or block of ice. Pour in sparkling water. Serves 42.



Tropical Punch


1 c hot tea
1 c fine granulated sugar
3/4 c orange juice
1/3 c lemon juice
2 tsp Angostura bitters
2 quarts ginger ale
Orange slices

Pour tea over sugar, cool and add fruit juices and bitters. Pour into punch bowl over large block of ice. Just before serving add ginger ale and orange slices. Serves 20.



Wine Punch


1 can Hawaiian Punch
1 fifth Thunderbird White Wine
1 large can frozen lemonade, undiluted
Combine all ingredients.
Champagne Christmas Punch
3 large bottles champagne
1 quart sparkling water
1/2 pint brandy
Strawberries

Pour champagne and sparkling water over ice cubes in punch bowl; stir to mix. Rest spoon in punch with rim at surface; pour brandy into spoon (it will float on surface). If fresh strawberries are available, float 40 on punch and serve one in each glass. Serves 40.



Bubbling Pineapple Punch


1 can (46 oz) Dole Pineapple Juice
3 c apricot nectar
1 quart club soda
1 quart pineapple sherbet

Combine chilled juices and soda in large punch bowl. Add sherbet just before serving. Serves 25-30.



Summer Drink, non-alcoholic


Papaya
Mango
Pineapple
Orange
Cranberry

Any of these or a mixture of them served over ice.



Summer Drink


Pina colada
Bananas or strawberries

Mix pina colada in blender with bananas or strawberries. Serve in hurricane glass with fancy garnishes.



Strawberry Daiquiri


2 oz white rum
1 oz lime juice
1 tsp sugar syrup
1/4 c fresh strawberries, sliced

Mix. Garnish with whole strawberries. Serves 2.



Diamond Punch


1 bottle of champagne
6 oz of raspberry syrup or raspberry liqueur
2 oz gin
3 oz orange juice
2 tsp lemon juice
1 lime

Combine all ingredients except lime in large punch bowl. Add chunk of ice and thin slices of lime. Serves 8-10.



Party Cheese Wreath

From Philadelphia Cream Cheese Box

2 pkg (8 oz each) Philadelphia brand Neufchatel Cheese, softened
1 pkg (8 oz) Kraft 1/3 Less Fat Natural Shredded Mild Reduced Fat Cheddar Cheese
1 T chopped red bell pepper
1 T finely chopped green onion
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper

Mix Neufchatel cheese and cheddar cheese with electric mixer on medium speed until well blended. Add bell pepper, onion, Worcestershire sauce, juice and ground pepper. Mix well. Refrigerate several hours or overnight. Place drinking glass in center of serving platter. Drop round tablespoons of mixture around glass, just touching the glass to form a ring. Smooth with spatula. Remove glass. Garnish with chopped fresh parsley and chopped red bell pepper. Serve with crackers. Makes 2 cups.



Deviled Ham Stuffed Mushrooms and Spread


24 mushrooms (1 1/2 cups)
1 can (4 1/4 oz) Deviled Ham
3 T minced onion
Dash steak sauce
1/2 c fresh bread crumbs
24 melba rounds

Clean mushrooms. Chop stems finely. Mix stems with ham, onion, steak sauce, and bread crumbs. Fill caps with mixture, mounding slightly. Place in shallow pan and broil slowly for 15 minutes. Serve each on a toast round.



Ham Spread


3 hard cooked eggs
1 can (4 1/4 oz) Deviled Ham
3 T Hellmans mayonnaise
3 T chopped onion
2 T pickle relish

Makes 6 small sandwiches. Top with lettuce.



Hankie Pankies


1 lb lean ground beef
1 lb Bob Evans pork sausage (tube)
1 lb Velveeta cheese, cubed
1-3 tsp Worcestershire sauce
1-3 tsp oregano
1/2 tsp garlic salt
1/2 tsp salt
Dash of pepper
2 loaves party rye bread

Brown and drain meat. Add diced cheese and stir until melted. Add spices. Mix. Spread this on the 2 loaves of rye bread. Place bread slices on cookie sheet and freeze. Note that once the bread is frozen you can place it in a plastic bag to store. To serve, place on cookie sheet and bake 10-12 minutes in 375 degree oven, or broil for 3-5 minutes. Do not thaw!



Olive Cheese Spread


1 c grated Swiss (or Monterey Jack) cheese
2 T ripe chopped olives
4 slices crisp bacon, crumbled
2 T onion, chopped fine
1/3 c mayonnaise
2 T chopped mushrooms (optional)

Mix everything together. Halve and lightly brown dinner rolls under broiler, then spread mix on rolls, place on baking sheet, and broil until bubbly hot.



Chicken Liver Pate

From Chastine

2 pkgs chicken livers
1 sweet onion, grated
3 boiled eggs
1 T mayonnaise

Boil chicken livers in salt water and preserve some broth. Mash or blend chicken livers while still hot. Add other ingredients and some broth, if desired. Form in 3 molds.



Rye Bread Party Dip


1 1/3 c mayonnaise
1 1/3 c sour cream
2 tsp dill seeds
1 T Beaumonde
1 T minced onion
2 tsp parsley flakes
1 (3 oz) pkg smoked beef
1 (3 oz) pkg smoked ham
Round loaf of rye bread

Cut out center of unsliced round loaf of rye bread. Put dip in bread and cut pieces into bite sizes. Dip.



Chicken Ball

From C. F. Zelener

2 (3 1/2 oz) cans Underwood Chunky Chicken
1 (8 oz) cream cheese, softened
1 can roasted, toasted almonds, ground
2 T chutney, chopped fine
1 T curry (or less if you prefer)
1/3 c mayonnaise
Fresh parsley, chopped

Mix all ingredients except parsley. Form into ball in covered bowl and refrigerate overnight. Next day, form into two balls (a snack for 15 or so in each ball) and roll in parsley. Will keep a couple of days or frozen for a month or more. Wrap in plastic wrap and then foil. Defrost at room temperature the morning of the party so you can refrigerate it before serving. Very good!



Cheddar Balls

From Joanne Slonker

1/2 c butter or margarine
1 c grated sharp cheddar cheese (4 oz)
1 1/4 c sifted flour
1/4 tsp salt
1/4 tsp paprika

Cream butter with cheese until smooth. Blend in flour, salt and paprika. Knead lightly to form soft dough. Roll into balls the size of walnuts. Place on greased cookie sheet. Serve warm.



Drunken Dogs

From The Foutz Kitchen

3/4 c brown sugar
3/4 c catsup
1/2 c bourbon (or rum)
1 lb wieners, cut into small pieces

Mix all together. Simmer over low fire for 1 to 1 1/2 hours.



Party Cookies

From Eva Delio

1 stick margarine
1/4 lb sharp Cheddar cheese, grated
1/2 pkg onion soup mix
1/2 tsp salt
1 c flour

Leave margarine out at room temperature. Mix well and roll out on flour. Put in refrigerator until cold and cut into slices. Put on cookie sheet and bake at 375° for 10 minutes.



Cheese Frosted Ham Ball

From Dot Foutz

1 large can deviled ham
1/4 c stuffed olives, chopped
Few drops of hot sauce
1 T prepared mustard
3/4 c sharp Cheddar cheese, grated

Mix well. Chill several hours, or place in freezer 1/2 hour. Cream 1 package (3 oz) cream cheese with 1 T milk. Frost ham ball, foll in nuts or parsley.



Cheese Ball

From Billie

2 large cream cheese
4 green onions including tops chopped
1 T Worcestershire sauce
Dash accent
Dash garlic salt

Cream together well. Tear up chipped dried beef on waxed paper and roll cheese mixture in beef and form into ball.



Baked Breakfast


2 1/2 c herb croutons
2 c shredded sharp cheese
1 1/2 c (1/4 lb) sliced mushrooms
2 lb sausage
6 eggs
2 1/2 c milk
1 (10 3/4 oz) can mushroom soup
3/4 tsp dry mustard

Cook sausage and drain. Sprinkle over bread in large 9x13 baking pan. Beat together other ingredients and pour over. Let set 1 hour. Bake 350° for 1 1/2 hours or until set.



Baked Breakfast


6 eggs
1 tsp dry mustard
8 slices bread (without crust)
1 tsp salt
2 c milk
1/2 lb shredded cheese
Meat

Beat eggs, mustard, salt, milk. Tear bread into pieces. Put bread, meat, cheese in egg mixture. Grease pan good. Put in pan. Cover and let stand overnight. Bake at 325° for 55 minutes to 1 hour. Use ham, sausage, or bacon. Makes 9x9" pan (or double makes 13x9").



Impossible Cauliflower Quiche


2 c sliced cauliflower
1/3 c chopped onion
1/2 c green pepper, chopped
1 c grated Colby or Cheddar cheese
1 c milk
1/2 c Bisquick
3 eggs
1/2 tsp salt
1/8 tsp pepper

Cook cauliflower about 10 minutes, until tender crisp. Drain and place in lightly greased 9" pie pan. Cover with onion, pepper, and cheese. In a blender, put milk, Bisquick, eggs, salt, and pepper and blend for 15 seconds. Pour over the pie plate. Bake at 375° for 25 minutes or until golden brown or until a knife inserted in the center comes out clean.



Cheese Casserole


6 slices white bread
1/2 lb sharp shredded cheese
1/2 tsp dry mustard
3 beaten eggs
2 c milk
1/4 c margarine

In a 2-quart casserole, mix bread torn in small pieces, cheese, and margarine. Beat eggs, add milk and mustard, bake in 350 degree oven for 1 hour, covered.



Quick Italian Bake

From Bisquick box

1 lb ground beef or bulk Italian sausage
1 c chopped tomato
3/4 c frozen green peas
1/2 tsp Italian seasoning
1 c Bisquick Original baking mix
1 c milk
2 eggs
1 c shredded mozzarella cheese

Heat oven to 400°. Grease 9" pie plate. Cook ground beef until brown; drain. Stir in tomato, peas and Italian seasoning; spread in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes longer or until melted. Serve with pizza sauce if desired. Serves 6-8.



Quick Taco Bake

From Bisquick box

1 lb ground beef
1/2 c chopped onion
1 envelope (1 1/4 oz) taco seasoning mix
1 can (15 oz) tomato sauce
1 can ( 15 1/4 oz) whole kernel corn, drained (can be omitted)
2 c shredded Cheddar cheese
2 c Bisquick Original baking mix
1 c milk
2 eggs

Heat oven to 350°. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. Serves 8-10.



Quick Cheeseburger Bake

From Bisquick box

1 lb ground beef
3/4 c chopped onion
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 c frozen mixed vegetables, if desired
1/4 c milk
2 c Bisquick Original baking mix
3/4 c water
1 c shredded Cheddar cheese

Heat oven to 400°. Generously grease 13x9x2" baking dish. Cook beef and onion in 10" skillet until beef is brown; drain. Stir in soup, vegetables and milk. Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese. Bake 30 minutes. Serves 8-10.



Sausage and Broccoli Quiche

From Dorothy Foutz

1 unbaked pie crust
1/2 lb sausage
1 c frozen broccoli, chopped
1 small green onion, chopped
4 eggs, slightly beaten
3/4 tsp salt
1/4 tsp pepper
Few pinches cayenne
1 3/4 c half and half
1/2 lb swiss cheese, grated

A crust with high sides is preferable. Prick well with fork, brush on egg whites, and bake in 425 degree oven 5 minutes. Sprinkle cheese over bottom of pie shell then sprinkle sausage and onion and cover with broccoli. Pour egg cream and seasoning mixture gently over all. Bake in 425 degree oven 15 minutes. Reduce heat to 325° and bake 15-20 minutes longer until a knife inserted halfway between edge and center comes out clean.



Mushroom Quiche

From Corning Ware

1 1/2 c unsifted flour
1 tsp salt
1/2 c (1 stick) butter or margarine
4-5 T ice water
2 c sliced mushrooms
3/4 chopped mushrooms
2 T butter or margarine
2 c (8 oz) shredded Swiss or Gruyere cheese
5 eggs, slightly beaten
3 c light cream
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp white pepper
1 medium onion, finely chopped
Chopped parsley (for garnish)

In large bowl, combine flour and 1 tsp salt. Cut in 1/2 c butter using pastry blender or two knives until mixture resemble coarse meal. Stir in ice water, 1 T at a time until mixture forms ball and leaves sides of bowl. Roll out on lightly floured board to fit Corning 10" quiche dish. Fit into dish and flute edges. Bake at 425° for 5 minutes. Remove to wire rack. In a skillet, brown mushrooms and cook onions until golden in remaining 2 T butter. Spoon into prepared crust. Top with cheese. In bowl, combine eggs, cream and seasonings; blend well. Pour into pie dish. Bake at 450° for 15 minutes. Lower temperature to 350° and bake about 15 minutes longer or until knife inserted one inch from edge of pastry comes out clean. Let stand on wire rack at least 15 minutes before serving. Makes one 10 inch pie.



Bisquick Lasagna


1/2 c small curd cottage cheese
1/4 c grated Parmesan cheese
1 lb ground beef, cooked and drained
1 tsp oregano leaves
1/2 tsp basil
1 can (6 oz) tomato paste
2 c shredded mozzarella
1 c milk
2 eggs
2/3 c Bisquick
1 tsp salt
1/4 tsp pepper

Grease 8x8 pan. Layer first 2 cheeses in dish. Mix beef, herbs, paste and 1/2 c mozzarella; spoon evenly over cheese. Beat eggs, milk, Bisquick, salt, and pepper with wire whisk until smooth. Pour into dish. Bake until knife inserted in center comes out clean, 30-35 minutes. Sprinkle with remaining cheese. Cool 5 minutes before serving.



No-Crust Asparagus and Bacon Quiche


2 c asparagus, cut in 1/2" pieces
1/2 c water
6 slices bacon, fried crisp and crumbled or 1/2 c ham, cooked and diced
1 c shredded cheese
1/3 c onion, chopped
4 eggs, slightly beaten
2 c milk
Salt and pepper to taste

Steam asparagus in 1/2 c water for 5 minutes. Add remaining ingredients and pour into 8x8" shallow baking dish or casserole. Bake at 400° for 15 minutes. Reduce heat to 325° and bake 20 minutes longer or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Can be served cold as an appetizer or hot as a main dish.



Impossible Cheeseburger Pie


1 lb hamburger
1 1/2 c chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 c milk
3 eggs
3/4 c Bisquick
2 tomatoes, sliced
1 c shredded Cheddar cheese

Cook meat and onions until no longer pink. Place cooked meat and onion in a greased 10" pan and add seasonings. Beat milk, eggs, and baking mix until smooth (15 seconds on high in a blender or 1 minute with a hand mixer). Pour over the plate of meat. Bake 25 minutes at 400°. Top with tomatoes and cheese and bake 5-8 minutes or until knife inserted comes out clean. Cool 5 minutes.



Chicken Pot Pie


2 c chicken, cut up
1 1/2 c frozen peas and carrots, thawed
1/2 c mushrooms
1/4 c onion
4 eggs, slightly beaten
1 1/3 c milk
3/4 c Bisquick
1/2 tsp salt
1/4 tsp pepper



Broccoli Souffle


3 eggs, separated
1/2 c hot thick white sauce
1 c chopped cooked broccoli
2 T grated Parmesan cheese

Beat egg yolks and add to white sauce. Add broccoli and cheese. Fold in stiffly beaten egg whites. Pour into buttered baking dish and bake at 350° for about 50 minutes. Serves 4.



Ham and Cheese Combo


4 slices Italian bread cut into cubes
1 c cooked cauliflower
1 c ham cut into cubes
1/2 c shredded Cheddar cheese
1 small onion, chopped
1/2 green pepper
3 beaten eggs
1/2 c sour cream
1 clove garlic finely chopped or pressed
1/2 tsp salt
1/4 tsp white pepper
Paprika

Layer 1/2 of first 6 ingredients in casserole and repeat. Mix remaining ingredients and pour over layers. Sprinkle with cheese and paprika. Bake at 350° for 45 minutes.
iNote, I added about 1/4 c milk to finished casserole as I thought it didn't look moist enough and let it sit overnight before baking.



Quiche Lorraine


1 recipe pie crust
1 egg white, slightly beaten (used to brush crust; chill for now)
1/2 lb bacon, fried crisp and crumbled
3/4 lb natural Swiss cheese (3 c grated)
6 whole eggs
1 egg yolk
1 1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
Dash cayenne
3 c light cream

Sprinkle bacon in pie shell (note that a springform pan may be used) and add cheese. Mix the slightly beaten eggs, milk, and seasonings and pour over bacon. Bake 50-55 minutes at 375°. Cool 15 minutes before cutting. This makes 2 9" quiches.



Impossible Quiche


12 slices bacon (about 1/2 lb), crisply fried and crumbled
1/4 c finely chopped onion
1 layer sliced fresh mushrooms (optional)
1 c milk
1 c (4 oz) natural Swiss cheese, grated
1/2 c Bisquick baking mix
3 large eggs
1/4 tsp salt
1/8 tsp pepper

Heat oven to 375° and grease a 9" or 10" pie plate. Layer bacon, cheese, mushrooms, then grated cheese. Put eggs, milk, Bisquick, salt, and pepper in blender and blend 15 seconds. Pour gently over layered ingredients. Bake 25-30 minutes or until set and golden.



Hearty Barbecued Ham Sandwiches

From Ohio Pork Producers

4 c shredded ham (hams and shoulders with bone in are best for this recipe)
1/4 c honey barbecue sauce
1 c ketchup
1/2 c water
1/4 c brown sugar
2 T prepared mustard

Place all ingredients in 2 quart pan and bring to a boil. Crock pot can also be used. Reduce heat and let simmer for about 15 minutes. Additional water may be needed as the meat continues to absorb the liquids. I like taking those ketchup bottles that are always put back in the fridge and add water to them and add to the barbecue as it cooks. This can be frozen or kept in the fridge a couple of weeks if it lasts that long.



Breakfast Pizza

From Ohio Pork Producers

1 lb bulk pork sausage, crumbled
1 pkg (8 oz) refrigerated crescent rolls
1 c frozen loose-pack hash brown potatoes, thawed
1 c (4 oz) shredded sharp cheese
5 eggs
1/4 c milk
1/2 tsp salt
1/4 tsp pepper
2 T grated Parmesan cheese

In skillet, cook sausage until browned. Drain and set aside. Separate dough into eight triangles. Arrange on ungreased 12" pizza pan with points toward center. Press over bottom and up sides to form crest, sealing perforations completely. Spoon sausage over crest. Sprinkle with potatoes. Top with cheddar cheese and set aside. Beat together eggs, milk, salt and pepper in mixing bowl and pour over filling. Sprinkle Parmesan cheese over all. Bake at 375°e for 25-30 minutes. Serves 6-8.



Quick and Hearty Vegetable Soup


1/2 lb lean ground beef
1/2 c chopped onions
1 clove garlic, minced
5 c water
1 (14 1/2 oz) can unsalted whole tomatoes, undrained, cut into pieces
3/4 c Quick Quaker Barley
1/2 sliced celery
1/2 c sliced carrots
2 beef bouillon cubes
1/2 tsp dried basil, crushed
1 bay leaf
1 (9 oz) pkg fresh vegetables

In 4 quart saucepan or Dutch oven, brown meat. Add onion and garlic. Cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover and bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally. Add frozen vegetables, cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. 8 1 cup servings.



Polynesian Pork Chops

From Cincinnati Enquirer

4 boneless 3/4" thick pork chops
1 tsp garlic powder
1 T vegetable oil
1 medium onion, chopped
1 can Campbell's Golden Mushroom Soup
1 can (8 oz) pineapple chunks, undrained
1/4 c water
3 T soy sauce
1 T honey
2 c cooked Minute White Rice
Sliced green onions

Season chops with garlic powder. Heat oil in skillet. Add chops and cook until browned. Add onion. Add soup, pineapple with juice, water, soy sauce, and honey. Heat to a boil. Cook over low heat 10 minutes or until done. Serve with rice and garnish with green onions. Makes 4 servings.