Italian Dressing

1 cup Sugar
1 1/4 cups Vinegar
1 cup Oil
3/4 cup Ketchup

Mix together and refrigerate before and after using.

Chinese Casserole

1 lb ground beef
1/2 cup raw rice
1/2 cup chopped onions
1 can cream of chicken soup
1 1/2 cup warm water
1 can cream of mushroom soup
1/2 cup rice noodles
2 tbsp soy sauce
1/8 tsp pepper

Brown beef and onions. Add soups and rinse cans with warm water. Add rice soy sauce, and pepper. Bake 350 degrees for 30 minutes, covered. Remove cover and bake 20 minutes. Sprinkles noodles on top. Bake 10 minutes.

Beef Stew

Take a package of stew meat (1 lb or more) and brown. Add cut up 3 to 4 carrots, 3 to 4 stalks of celery, 1 big onion and 3 potatoes. If you have some leftover gravy, you could add it to this recipe after it has simmered and cooked until done. You can add tomatoes or corn.

Vanilla Ice Cream

This is Florence's recipe:

1 package Ice Cream Mix
2 cups Sugar
2 eggs
6 cups Milk
2 cups Cream
2 tbsp Vanilla

Beat eggs and sugar. Add ice cream mix and milk, cream, and vanilla. Beat all together.

Strawberry Frosty

For each serving, Beat together 1 cup cold milk, 2 tablespoon Strawberry Preserves, and 1 scoop of vanilla ice cream.

Tomato Soup Cake

2 cups Flour
1 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Sugar
2 well beaten Eggs
1 can Tomato Soup
1/2 cup Shortening
1 cup Raisins

Sift flour, baking powder, soda, and spices. Wash and cut raisins. Cream shortening and add sugar gradually. Add eggs, mixing thoroughly. Add flour mixture alternatively with soup. Stir until smooth. Fold in raisins. Pour into 2 greased and floured tin layer pans. Bake at 375 degrees about 35 minutes.

Chocolate Peppermint Dessert

1 can Chocolate Wafers
2 cups Whipped Cream
4 oz Peppermint Candy

Crush wafers. Add whipped cream and crushed peppermint candies. Stir all together, refrigerating until set. serve with topping of whipped cream and a maraschino cherry.

Cheese Ball

2 cups Grated Cheddar cheese
8 oz. Cream Cheese
1 tbsp Grated, fresh Onion
1 tbsp Grated Green Pepper
1 tbsp Chopped Pimiento
2 tsp Worcestershire
1 tsp Lemon Juice
Dash of Cayenne pepper
Finely Chopped Walnuts

Mix ingredients and shape into a ball. Refrigerate before and after serving with Ritz crackers.

Pineapple Ice Cream

This is Florence's recipe:

5 Eggs
3 Lemons
3 cans Evaporated Milk
1 can Pineapple
2 cups Sugar

Beat milk before mixing with sugar and eggs in ice cream maker. Add pineapple and lemons.

Tapioca Pudding

2 cups Milk
2 tbsp Tapioca
1/3 cup Sugar
2 Eggs
1 tsp Vanilla
1 tsp Cornstarch

Blend together and refrigerate.

California Fruit Salad

1 or 2 cans of Pineapple Chunks
2 cans Mandarin Oranges
1 cup Coconut
1 package of Small Marshmallows
1 cup Sour Cream

Mix together. Chill for 24 hours.

Cherry Sauce

1/2 cup Sugar
2 tbsp Cornstarch
3/4 cup Cherry Juice
1 cup Water
Dash of salt
1/2 tsp Almond Flavoring

Mix salt, sugar, and cornstarch together. Add water, cherry juice, and stir until it boils. Use with Cherry Cake.

Cream Pie Filling

1 qt Milk
12 tbsp Flour
1/2 tsp Salt
3/4 cups Sugar
3 egg yolks
3/4 tsp Lemon Juice
3/4 tsp Vanilla


Mix ingredients together and refrigerate.

Tomato Sauce

1 chopped Onion
1 large can Tomatoes
1 clove, chopped Garlic
4 tbsp Olive or Salad Oil
1 tsp salt
1/4 tsp Pepper

Brown onion and garlic in hot olive oil. Strain and add tomatoes. Mix in tomato paste. Simmer for 30 minutes until slightly thickened. Season to taste. If desired, bay leaves may be sauteed with onions and garlic to add flavor. If desired, ground beef can be browned with onion and garlic. Serve with 1 lb cooked lasagna noodles.

Cherry Cream Pie

1 cup Sugar
2 tbsp Butter
2 egg yolks
2 1/2 tsp Vanilla
2 cup cherries
1/2 cup water
1 1/2 cups condensed milk
3 tbsp Cornstarch

Put cherries in bottom of pie shell that has been cooked. Cook the rest of the ingredients in boiler and pour over cherries. Beat 2 egg whites, 1/4 cup sugar, and pour over cherry pie. Bake 14 minutes until brown.

Meat Loaf

3 cups Hamburger
1 cup Celery
1 cup Potatoes
1 cup Onion
2 Eggs
1 cup Carrots
Black Pepper
2 tsp Salt
1 cup Milk
1 jar Tomato Sauce

Grind vegetables. Add salt and pepper then grind again. Add the remaining ingredients. Bake at 35 degrees for 30 to 40 minutes, or until meat is brown inside and out. Serve with tomato sauce.

Quick Lasagna

1 lb Hamburger
1 Onion
1/2 tsp Salt
Pinch of pepper
3 1/2 cup Uncooked Noodles
3 cup Tomato Juice
2 tsp Worcestershire Sauce
1/2 cup Sour Cream

Brown beef and onion. Add uncooked noodles. Mix other ingredients and pour over noodles. Don't stir, but bring to boil and simmer until noodles are tender, about 30 minutes.

Lime Cooler

1 cup Sugar
1 cup Water
2 Lemons
1 cup Lime Juice
Green food coloring
2 cups Carbonated Water
1 pint Sherbet

Cut lemons in slices. Combine sugar, water, and lemon slices. Bring to a boil, and cook for 5 minutes. Add lime juice and chill. Just before serving, add a few drops of food coloring and carbonated water. Pour into chilled tall glasses. Add a scoop of sherbet to each glass and serve at once.

Lemon Cheesecake

8 oz Package Cream Cheese
2 cups Milk
1 package Lemon Instant Pudding
1 8 inch Graham Cracker Crust

Stir cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk to pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute (Do not over beat) pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about 1 hour. Serves 8.

Shrimp Dip

4.5 oz Shrimp, drained
3 oz Cream Cheese
2 tbsp Mayonnaise
1 tbsp Onion, minced
2 tsp Lemon Juice
1/4 tsp Salt
Dash of Tabasco

Combine all ingredients. Refrigerate 2 hours or more. Serve with chips.

Tetrazzini

2 tbsp Margarine
2 tbsp Flour
1/2 tsp Salt
1 cup Milk
1 cup Half and Half
1 Chicken Bouillon Cube
1/3 cup Parmesan cheese, grated
3 oz Spaghetti
1 can cooked Chicken
1 small can Sliced Mushrooms, not drained.

Cook and drain Spaghetti. Melt the margarine, blend in flour and salt. Remove from heat and add the milk and the half and half. Return to heat and stir continuously until mixture thickens and is smooth. Add the bouillon cube, half the cheese, spaghetti, chicken, and mushrooms. Stir carefully to blend. Pour mixture into an oiled 1 quart casserole dish and sprinkle the remaining cheese over the top. Bake at 375 degrees until the edges are bubbly and the top is browned, about 30 minutes.

Jelly Roll

This is Bertha' recipe:

5 eggs
1 cup Sugar
1 cup Flour
pinch of Salt
1/2 tsp Baking soda
1 tsp Baking Powder
1 tbsp Water

Beat eggs into sugar until very light. Sift powder and soda into flour. Whip into the eggs slowly. Bake at 350 degrees for 25-35 minutes. Don't bake too hard.

Peach Short Cake

2 cups of Bisquick
3/4 cup cream
2 Tbsp Sugar

Mix ingredients and beat for 3 minutes. Roll on board until 1/2 inch thick. Bake 400 degrees until don. Then put peaches on top and top with whipped cream.

Grape Juice

This is my grandmother Cleone's recipe:

Take 1/2 cups sugar and add 2 cups of Grapes and 1 quart of water. This will make 2 quarts. After it has come to a rolling boil, fill bottle. Finish filling bottle with boiling water.

Strawberry and Raspberry Jam

1 quart Berries
1 qr sugar
4 or 5 tsp Lemon Juice

Put lemon juice in berries and put on stove, boil until the juice comes out. Then gradually add sugar and stir. Boil ten minutes. Take off stove and let cool, stirring. When cold, put in bottles and seal.

Mock Enchilada Pie

1 1/2 lb Hamburger
1 diced onion
1 can Chili with beans
1 1/2 cup grated cheddar cheese
1 large bag corn chips

Fry hamburger and onion until done, stirring frequently. Add chili and heat. Alternate layers of meat mixture, cheese, and corn chips in greased baking dish. Top with corn chips. Bake at 350 degrees until thoroughly heated. Serves 6.

Sour Cream Cake

This is Cleone's recipe:

1 cups Sugar
1 1/2 cups Sour Cream
2 cups Flour
1/2 tsp Baking Soda
1 tsp Baking Powder
3 Eggs
1 tsp Vanilla

Beat eggs, sugar, and sour cream. Add flour, vanilla, baking soda, and baking powder. Bake at 350 degrees for 25 to 30 minutes.

Peach Marmalade

This is Cleone's recipe:

20 Peaches
6 Apples
3 Whole Oranges

Grind all fruit, until coarse. Take cup for cup of sugar and fruit, bring to a boil. Cook 20 minutes, stirring constantly.

Sloppy Joes

1 lb ground beef
1 onion
6 oz can Tomato Paste
1 packaged Sloppy Joe Mix
2 (10.75 oz) cans Vegetable soup
Salt and pepper
9 oz can Tomato Sauce
1/2 cup Water
1 green pepper

Fry onion and beef. Sprinkle contents of this package over meat and blend thoroughly. Stir in tomato paste, tomato sauce, vegetable soup, water, and green pepper. Bring to a boil and reduce heat and simmer 10 minutes, stirring occasionally, add salt and pepper. Spoon meat over buns.

Strawberry Jam

This is Cleone's recipe:

9 cups Sugar
1 cup Boiling Water
2 quarts Strawberries

Take sugar and boil water and dissolve. Add strawberries and boil for 15 minutes and keep stirring constantly. Take off stove and keep shaking until cold. Pour into jars and seal.

Spiced Pickles

This is Cleone's recipe:

Put cucumbers on stove and bring to a boil. Add salt and cook 2 or 3 minutes. Take off heat and fill bottles. To pot, add 1 tablespoon mixed spices, 1/2 cup sugar, 1/2 teaspoon salt, 1/2 cup water, and 1/2 cup vinegar. Put this on stove and boil. Pour over pickles and seal.

Skillet Dinner

1 lb Hamburger
1 clove Minced Garlic
4 oz. Dry Noodle
1 small chopped onion
1 chopped green onion
1/2 tsp salt
2 1/4 cup canned tomatoes
1/3 tsp pepper

Brown hamburger, garlic, noodles, onion, green pepper, salt, tomatoes, and pepper. Cover and simmer for 20 minutes. Add 1/2 lb cheese, during last 5 minutes. Serves 6.

Spanish Rice

This is Cleone's recipe:

1/3 cup shortening
1 cup sliced onion
1/2 cups sliced green pepper
1 cup sliced celery
3 1/2 cups sliced tomatoes
2 tsp salt
2 tbsp Worcestershire sauce
1 cup Rice
1 lb ground beef or veal

Wash rice thoroughly and let soak while preparing other ingredients. Melt shortening, brown onions and meat. Add pepper and rest of vegetables. Sprinkle rice on top and cover with lid. Let steam 8 to 10 minutes. Turn heat off and cook for 30 minutes. Put in crock pot and cook on low for 2 to 3 hours.

Chocolate Nut Caramel Bars

11.5 oz. Chocolate Chips
1 tbsp Shortening
14 oz. Kraft Caramels
5 tbsp Butter or Margarine
2 tbsp Water
1 cup chopped Peanuts

Melt over hot water, chocolate chips and shortening. Stir until melted and mixture is smooth. Remove from heat. Pour half of chips into an 8 inch foil lined square pan; Spread evenly and refrigerate for 15 minutes or until firm. Return remaining chocolate mixture to low heat. In separate pan, combine over boiling water: caramels, butter, and water. Stir until caramels are melted and mixture is smooth. Stir in nuts until well blended. Pour into chocolate mixture pan. Refrigerate about 15 minutes. Top with remaining melted chocolate. Spread evenly to cover caramel filling. Return to refrigerator and chill until firm, about 1 hour. Cut into 1 by 2 inch squares. Refrigerate until ready to serves. Makes about 2 1/2 dozen bars.

Ice Box Pudding

This is Cleone's recipe:

Line cake tin with thin slices of cake or wafer. Heat two cups of milk in a double boiler. Stir smooth in extra milk, 2 tablespoon of cornstarch. Mix together 1/2 cup sugar, 1 square of chocolate (or 1 tablespoon cocoa), and one beaten egg. Add to the milk, Add cornstarch and stir until thick. Cool. Pour half of it over cake in tin. Place another layer of cake. Pour remaining mixture on top. Freeze a few hours before serving.

Snow Balls

This is Cleone's recipe:

Vanilla Wafers
1 cup Sugar
1/2 cup Butter
2 eggs
1 cup Crushed Pineapple, well drained.
1 cup Walnuts, chopped.
1 bottle Maraschino Cherries
1 pint Whipped Cream

Cream sugar, butter, and yolks. Fold all ingredients into the egg whites. Place layers between wafers and cover with whipped cream. Place a cherry on top.

Heavenly Hash

This is Cleone's recipe:

1 can of canned Milk
2 packages of red Jell-o
Marshmallows
Walnuts
2 Large bananas
1 bottle Maraschino Cherries
Graham Crackers

Whip canned milk and add it to jello, set until firm. Add marshmallows, nuts, bananas, cut maraschino cherries. Use juice from cherries and place on bottom of pan and add jello mixture. Sprinkle graham cracker crumbs on top and refrigerate.

Pineapple Cookies

2 cups Flour
1 tsp Baking Soda
1/2 cup Shortening
1 Egg
1/2 cup Coconut
1/2 cup Walnuts
1 tsp Baking Powder
1/2 tsp Salt
1 cup Brown Sugar
1/2 tsp Vanilla
1/2 cup Crushed Pineapple

Sift dry ingredients together. In bowl, combine shortening, sugar, egg, and vanilla. Beat well, then stir in pineapple, nuts, coconut. Add flour mixture and mix well. Bake at 375 degrees until light brown.

Pineapple Custard

This is Cleone's recipe:

4 eggs yolks, beaten
1 egg white
1 cups sugar
1 cup Crushed Pineapple
1/2 package Lemon Jell-O


Cook eggs, half the sugar, and pineapple until thick and add jell-o, the egg white, and remaining sugar. Cool. Pour in graham cracker crust on top and bottom.

Chocolate Cherry Bars

This is Cleone's recipe:

2 cups Powdered Sugar
1 tsp Cocoa
1/4 tsp Salt
1/2 cup Butter
2 Eggs
1 cup Chopped Walnuts
1 tsp Vanilla
1 3/4 cup Vanilla Wafers, rolled into crumbs
1 pint Whipped Cream
1 jar Maraschino Cherries

Cream butter and add sugar, salt, cocoa, and unbeaten egg yolks. Add vanilla and nuts and mix well. Fold in beaten egg whites. Fold in vanilla wafers, leaving enough to sprinkle on top. Press in and chill overnight. Cut into squares and frost with whipped cream and cherries.

Apricot Whip

This is my grandmother Cleone's recipe:

1 quart Apricots
1 1/2 cups Sugar
1 1/2 cups Whipped Cream
Orange Food Coloring
Orange Flavoring

Drain juice of Apricots to make 4 cups. Cut apricots in small pieces. Cook apricot juice and water to make 4 cups and add sugar. Cook 3 minutes. Take off heat and add apricot pieces in trays and freeze till slushy, partly frozen. Add cream to mix of Apricot freeze. Add food coloring and flavoring.

Orange Lemon Frosting

This is Cleone's recipe:

2 tsp Orange Rind
1/2 tsp Grated Lemon Rind
3 tbsp Butter
1 egg, unbeaten
Dash of salt
3 1/2 cups Powdered Sugar
2 tbsp Orange Juice
1 tbsp Lemon Juice

Add orange and lemon rinds to butter and cream well. Add egg and salt and blend. Add sugar alternately with fruit juice, beating until right consistency.

Cinnamon and Sugar Cookies

1 cup Shortening
2 Eggs
1 1/2 cup Sugar
2 3/4 cup Flour
1 tsp Baking Soda
2 tsp Cream of Tartar
1/2 tsp Salt

Mix shortening, eggs, and sugar. Then add dry ingredients. Roll into balls and dip in sugar and cinnamon mixture. Mash with fork. Bake at 395 degrees for 6 minutes.

Frosting

This is my grandmother Cleone's recipe:

1 egg white
1 cup Sugar
1/4 tsp Cream of Tartar
6 tbsp Cold Water
1 tsp Flavoring

Beat all ingredients until thick.

Dressing for Salads

This is my great grandmother Bardella's recipe:

1 cup Oil
1/4 cup Vinegar
1/4 cup Ketchup
1 1/2 tsp Salt
1 tsp Sugar
A few grains of Garlic or Onion
Salt & Pepper

Shake well. Chill thoroughly.

Bean Dip

Layer in oblong Tupperware bowl:

1 small can Refried or Black Beans
Thick salsa, Pace is best.
2 mashed fresh Avocados or Tub of Avocado dip
Sour Cream
Sliced Black Olives
Shredded Cheddar cheese on top.

Serve with taco chips. Stick 3 chips in dip when serving.

Jubilee Jumbles

This is my great Grandmother Bardella's recipe:

1/2 cup Shortening
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 cup Evaporated Milk
1 tsp Vanilla
2 3/4 cups Flour
1/2 tsp Baking Soda
1 tsp Salt
1 cup walnuts

Mix all together. Chill 1 hour. Drop by teaspoons 2 inches apart on greased cookie sheet. Bake at 375 degrees for 10 minutes.

Surf Clam Dip

This is my mom's friend, Sheri's recipe:

8 oz. Cream Cheese
1 can Clams
1 package Onion Soup
1/2 pint Sour Cream
Tabasco Sauce (optional)

Mix cream cheese with onion soup and blend. Add drained clams and sour cream. Mix well and refrigerate.

German Potato Salad

1 can (10.5 oz) condensed chicken broth
1/2 cup finely chopped onion
1/3 cups vinegar
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
5 cups cubed potatoes, cooked (about 2.5 pounds)
1 cup sour cream
2 tbsp chopped parsley
grilled Knackwurst sausage

In skillet, combine chicken broth, onions, vinegar, oil, lemon juice, mustard, salt, and pepper. Bring to a boil and reduce heat. Simmer 25 minutes or until done. Let stand 30 minutes. Add potatoes. In bowl, blend sour cream and parsley. Toss well with potato mixture. Serve with grilled sausage.

Zucchini Bread

3 Eggs
2 cups Grated Zucchini
1 cup Salad Oil
2 cups Sugar
2 tsp Vanilla
3 cups Flour
1 tsp Cloves
3 tsp Cinnamon
1 tsp Salt
1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 cup Chopped Walnuts
1 tsp Nutmeg

Mix eggs, zucchini, salad oil, sugar, and vanilla. Sift and add flour, cinnamon, salt, baking powder, and baking soda. Add nuts. Grease 2 loaf pans. Bake at 350 degrees for 50- 60 minutes. Cool on racks.

Cranberry Salad

This is my mom's friend, Sheri's recipe:

2 (10 oz) packages Cranberries, frozen
9 oz. Whipped Cream
1 lb can Crushed Pineapple, drained
1 1/2 cup Mini Marshmallows
1 cup Walnuts

Combine all ingredients and mix thoroughly. It is best if refrigerated overnight before serving.

Bar-B-Q

2 1/2 lb Hamburger
1 large chopped Onion
2 cups Ketchup
2 cups Water
1 1/2 tsp Curry Powder
2 Bay Leaves
2 tbsp Worcestershire Sauce
1 tbsp Flour
1/2 tsp Chili Powder

Brown onion and hamburger. Sprinkle flour over meat and mix together. Combine Ketchup, water, and spices. Add to meat and simmer for 2 1/2 to 3 hours. Serve on sesame seed buns.

Mystery Salad

This is my mom's friend, Sheri's recipe:

1 can Cherry Pie Filling
1 can Mandarin Oranges
1 can Pineapple Chunks, drained
1 can Eagle Brand Milk
1 cup Mini Marshmallows
9 oz Carton Whipped Cream

Mix cherry pie filling, fruits, milk, and marshmallows together thoroughly. Fold in whipped cream and chill.

Baked Stuffed Pork Chops

Pork Chops
2 tbsp Butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cup bread crumbs
1/2 tsp dried marjoram leaves
2 tbsp chopped Parsley
1 tsp Salt
1/8 tsp Pepper
3 tbsp Apple Juice

Preheat oven to 350 degrees. Rib pork chops, cut 2 inches thick, each with a pocket. Wipe pork chops well with a damp paper towel. In hot butter in skillet, cook onion and celery until tender, about 8 minutes. Add bread crumbs and brown lightly. Remove from heat. Add parsley, salt, marjoram leaves, pepper, and apple juice. Toss mixture lightly, to combine to create a stuffing. Fill pockets of pork chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with salt. Pour water to 1/2 inch depth in roasting pan. Water should not touch rack. Cover chops and pan with aluminum foil. Bake chops for 45 minutes. Remove foil and bake uncovered 45 to 55 minutes longer, until chops are tender.

Dressing and Chicken Casserole

1 whole Chicken
1/2 cup Chopped Celery
1/2 cup Chopped Onion
6 tbsp Butter or Margarine
6 tbsp Flour
1 loaf Bread
2 1/2 cup Chicken Broth
1 can Milk
1 can Cream of Chicken Soup
Poultry Seasoning
Celery Salt

Boil the chicken: skin, bone, and cut up into bite size pieces. Saute celery and onion in butter unto soft (do not brown). Add flour and hot chicken broth. Add canned milk and cream of chicken soup. Cook until thickened. Cut up 1 loaf of bread into small pieces; season with poultry seasoning and celery salt. Put a layer of dressing in bottom of 9 by 13 inch pan. Cover with chopped chicken. Top with another layer of dressing. Pour gravy over the top. Bake at 350 degrees for 30 Minutes.

Pumpkin Bread

2 1/2 cup Flour
2 cup Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
2 Eggs
1/2 cup Oil
2 cups Pumpkins
1/2 tsp Vanilla
1 cup Walnuts
1 cup Raisins (Optional)

Mix together and divide into 2 greased loaf pans. Bake at 325 degrees for 1 hour.

Strawberry Salad

2 small packages Strawberry Jell-O
2 cups Boiling Water
1-2 cans Crushed Pineapple and Juice
2 packages Frozen or Fresh sliced strawberries
2 mashed Bananas
1/2 pint Sour Cream

Stir jell-o into hot water and add frozen strawberries, including juice. When berries are thawed, add bananas and pineapple. Put half of jell-o mixture in 9 by 13 pan and chill until set. Then spread sour cream on top and chill again, until cream is firm. Add remaining jell-o and chill until ready to serve. Serves 12.

Pork Chops in a Skillet

6 Pork Chops
2 tbsp Chopped Onion
1 green pepper, sliced into rings
1 can or 2 1/2 cups Tomatoes
1/3 cup rice, uncooked
1 tsp Salt
1/4 tsp Pepper

Brown chops and pour off any excess fat. Add onions, green pepper, and tomatoes. Sprinkle rice around chops. Season with salt and pepper. Cover. Cook over low heat until chops are tender, about 1 hour. Remove chops and arrange on warm platter. Fill center with rice mixture. Serves 6.

Children's EggNog

2 eggs, Beaten
2 tbsp Sugar or Honey
Dash of Nutmeg
2 cups Cold Milk
1/2 tsp Vanilla

Combine eggs with sugar or honey and mix well. Beat in milk and vanilla. Sprinkle lightly with nutmeg. Makes 2 servings.

Bran Muffins

2 cups Boiling Water
1 tbsp Baking Soda
2 tsp Baking Soda
2 cups Sugar
1 cup Shortening
4 eggs
1 qt Buttermilk
5 cups Flour
1 tsp Salt
4 cup 100% Bran Buds
2 cups 40% Bran Flakes
1 cup Chopped Walnuts

Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy. Add the eggs slowly and mix well. Add the buttermilk, flour, and salt and mix well. Add the baking soda water very slowly. Fold the two bran cereals into the mixture very slowly with the chopped walnuts. Spoon into greased muffin tins. Bake at 350 degrees for 18 minutes. Let cool 5 minutes before eating. This makes a large batch. May store in the refrigerator in an airtight container for 6 weeks.

Chinese Sauce

This is my mom's friend, Shila's recipe:

1 whole Chicken
1 Onion
1 stalk Celery
4 whole Cloves
Salt
1 can Mushrooms
Butter
2 cups Broth
3/4 cup Flour
1 can Cream of Mushroom soup
Half and Half

Boil chicken in water with onion, celery, cloves, and salt, until tender. Cut chicken up in bite size pieces. Add fried mushrooms, after frying in butter. Add broth, flour, cream of mushroom soup. Add half and half until smooth. Serve with noodles, cheddar cheese, celery, pineapple, coconut, almonds, rice, and green onions.

Tempura Batter

2 cups Flour
3 tsp Baking Powder
1 tsp Salt
2 Eggs
2 Tbsp Oil
2 Tbsp Sugar
Milk (Enough to make a good stiff batter)

Dip cut up vegetables or uncooked shrimp into batter, then fry in hot oil at 375 degrees till golden brown. Drain on paper towels.

Brownie Cake

1/2 cup Shortening
2 cups Sugar
4 eggs
1/2 cup Milk
1/2 cup Water
1/2 cup Cocoa
1 1/2 cup Flour
1/2 tsp Salt
1/2 tsp Vanilla
1/2 tsp Baking Powder

Cream shortening and sugar into large mixing bowl. Add eggs and milk. Sift dry ingredients together. Dissolve cocoa into boiling water (the 1/2 cup water). Add dry ingredients, cocoa mix, and vanilla. Add walnuts if desired. Bake at 350 degrees for 20- 25 minutes. Cool.

Frosting:

1/3 Cup Milk
1/2 square Margarine
1/4 cup Cocoa
Pinch of Salt

Bring to a full boil, all ingredients and boil for 1 minute. Take off hat and beat until creamy and glossy. Add powdered sugar, about 1/2 to 3/4 box. Add vanilla. Again beat until glossy. Then frost cake.

2 Jell-O's Salad

This is my mom's friend, Alan's recipe:

1 small Lime Jell-o
1 small Lemon Jell-o
2 cups water
1/2 cup Sugar
1-2 cans Crushed Pineapple & Juice
1 pint Whipped Cream
1 cup Grated Cheddar Cheese

Dissolve jell-o's in boiling water with sugar. When dissolved, add pineapple chunks and juice. Let lemon jello set until syrupy. Then fold in whipped cream until quite stiff and grated cheese.

Orange Pineapple Punch

46 oz can Pineapple Juice
1 large can Orange Juice
5 lbs Sugar
2 quarts of Water
2 oz Citric Acid

Makes 5 gallons. Boil sugar and water. Heat to dissolve sugar. Let cool. Add juices and then add enough water to make 5 gallons. Add 2 oz Citric acid for a tangy taste. Chill or serve over ice cubes. A little food coloring may be added.

Cinnamon Roll Cake

3/4 cup Oil
1 cup Brown Sugar
1 tsp Nutmeg
1/2 tsp Salt
2 1/4 cup Flour
1 tsp Soda
3/4 cup Sugar
1 cup Sour Milk
2 eggs
1/2 cup Walnuts
2 tsp Cinnamon

Mix together oil, brown sugar, nutmeg, and salt. Set aside 3/4 cup for topping. Add the rest to the flour, soda, sugar, and sour milk. Mix until smooth and add the eggs. Beat 2 more minutes and pour into a greased 9 by 13 inch pan. Top with Topping.

Topping:

Mix 3/4 cup brown sugar mixture, nuts and cinnamon. Bake 30 minutes at 350 degrees. When cool, frost with powdered sugar frosting.

Mustard Salad Dressing

1/2 cup Sugar
1 tsp Salt
1 tsp Mustard
1/2 tsp Celery Seed
1 tbsp Grated Onion
1 tsp vinegar

Mix sugar, salt, mustard, celery seed. Add onion and vinegar and mix well. Add oil and mix again.

Oatmeal Cookies

This is my great grandmother Bardella's recipe:

1 cup Shortening
3/4 cup Brown Sugar
3/4 cup Sugar
2 Eggs
2 cups Oatmeal
1 tsp Vanilla
1 1/2 cups Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Hot Water

Mix all ingredients and form dough into ball on greased cookie sheet. Bake at 375 degrees for 10 minutes.

Vegetable Soup

1/3 cup Diced Carrots
1 1/2 cup Diced Potatoes
4 tbsp Butter
1/2 tsp Salt
1/2 cup Diced Celery
1 quart Water
1/3 cup Diced Turnips
1/2 minced onion
1/2 tbsp Finely chopped Parsley
1 cup Tomato
Pepper

Prepare vegetables for cooking, by cutting into cubes. Cook all vegetables, except potatoes, in butter, stirring constantly until brown. Add potatoes and water, and simmer until vegetables are soft. Add tomatoes and parsley. Season and serve hot. Makes 6 servings.

Fruit Cocktail Salad

16 oz. can Fruit Cocktail, drained
1 Apple, diced
2 Tangerines, sectioned
1/3 cup Coconut
1 cup Mini Marshmallows
2 Bananas, sliced
1 cup Whipped Cream

In medium bowl, mix drained fruit cocktail with other fruits. Fold in whipped cream. Chill before serving.

Watermelon Ice Cream Treats

1 quart lime sherbet
2 quarts strawberry ice cream
1 package chocolate chips

Put lime sherbet in and freeze it on sides of crisper, then add soft strawberry ice cream and chocolate chips and freeze again. Cut like slices of watermelon when finished.

Quick Chili Soup

2 lb Hamburger
2 tbsp Flour
1 tsp Salt
1 1/2 tsp Cumin Powder
1 1/2 tsp Ground Red Chili Powder
1 qt. Cooked Dried Beans
1 can Tomato Soup

Add 1/2 cup water to hamuburger. Cook slowly until water is gone and hamburger begins to brown. Add flour, salt, cumin, and chili powder. Cook until flour beings to brown. Add 1 quart water. Bring to a full boil. Add beans and tomato soup. Simmer for 15 minutes. Makes 12 servings.

Orange Salad

2 packages Orange Jell-o
2 cups Boiling Water
1 pint Orange Sherbet
1 can Mandarin Oranges
1 pint Whipped Cream
1 can Crushed Pineapple

Stir jello and water until dissolved. add orange sherbet. Stir until dissolved. Put pan in freezer for a few minutes, until it begins to thicken. Stir in mandarin oranges after cutting them in half. Add whipped cream and pineapple.

Apple Compote

3 to 6 tart apples
1 cup sugar
1 cup water
2 tbsp lemon juice
2 sticks Cinnamon
Salt
1/4- 1/2 tsp red coloring

Cook sugar, salt, water, and cinnamon together for five minutes. Add peeled and cored apples, left whole. Cook slowly uncovered turning frequently until tender. Discard sticks of cinnamon. Add lemon juice and rind, or orange juice and rind if desired, for flavor. Thicken the remaining liquid with 2 or 3 tablespoons Cornstarch, cooking until clears a a topping.


Topping:
1/2 cup cold water
1/2 cup nonfat dry milk
2 tbsp lemon juice
2 to 4 tbsp Sugar

Sprinkle milk on water. Beat until stiff enough to stand in soft peaks. Add lemon juice. Continue beating until stiff. Beat in sugar. Use immediately.

Caramel Popcorn

2 cups Brown Sugar
1/4 cup Karo Syrup
1 cube Buttter
1 tbsp Water
1 large bowl of Popcorn, popped

Mix sugar, syrup, butter, and water together. Bring to a hard boil, adding a pinch of baking soda. Blend together, then pour over popcorn.

Glazed Yams

4 medium sized Yams
Juice of 2 medium Oranges
1/4 cup Margarine
2/3 cup Brown Sugar
1/4 cup Sugar

Cook yams until tender. Cut yams, length wise, and place in casserole pan. Cover with orange juice, margarine, brown sugar, and sugar. Bake 1 hour at 325 degrees.

Heavenly Delight

1 Chocolate Cake Mix
16 oz Whipped Cream
8 oz Cream cheese, softened
1 large Chocolate Instant Pudding
1 small Hershey Bar, grated

Bake cake mix in jelly roll as directed on box. When cool, spread pudding evenly over cake. Refrigerate for about 2 hours. Mix cream cheese and cool whip together. Spread carefully over cake topped with pudding. Grate hershey bar on top.

Coconut Pecan Frosting

2/3 cup Sugar
2 Egg Yolks
1/2 tsp Vanilla
1 cup Chopped Pecans
2/3 cup Evaporated Milk
1/2 cup Shortening
1 1/2 cups Coconut

In a medium saucepan, combine sugar, evaportate milk, egg yolks, and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and stir in vanilla, coconut, and pecans. Cool 15 minutes. Spread on German Chocolate cake.

Baked Beans

6 slices Bacon
1/3 cup Celery
1/4 cup Onions
1/4 cup Green Pepper
1 large can Beans
1/4 cup Ketchup
2 tbsp Molasses
2 tbsp Brown Sugar
3 drops Tabasco Sauce

Mix ketchup, molasses, brown sugar, and Tabasco sauce and heat. Cook bacon, steam celery, onion, and green pepper in drippings. Add beans and bake until hot.

Pineapple Upside Down Cake

1 cup cold Water
4 eggs
7 Maraschino Cherries, cut in half
1/2 cup Chopped walnuts
1 package Whipped Cream
3 cans (8 oz. each) Sliced Pineapple in Juice
1 package (2 layer size) Yellow or White Cake Mix
1/3 cup Butter or Margarine, melted
1 cup Brown Sugar

Drain pineapple, reserving 2 tablespoons juice. Combine brown sugar and butter in 9 by 13 greased pan. Arrange pineapple slices in pan, cutting slices, if necessary. Place a cherry half, cut side up, in center of each slice. Sprinkle with reserved juice and nuts. Combine cake miz, whipped topping, eggs, and water in larger mixer bowl. Carefully spoon over mixture in pan. Bake at 350 degrees for 50 to 55 minutes or until topp springs back with lightly pressed. Let stand in pan for 10 minutes and then invert onto serving plate. Let stand 1 minute; then remove pan. Serve warm or cool.

Chicken Salad

4 chicken breasts
2 heads lettuce
1 cucumber, sliced thin
1 bunch green onion
4 oz slivered almonds

Salad Dressing:

1/2 cup Oil
1/2 cup White Vinegar
1/2 cup Sugar
1 tsp Salt
1/4 tsp Pepper
2 tsp Accent salt

Independence Day Pie

This is Darlene Collier's recipe:

1 pie shell baked
1 (21 oz) can blueberry pie filling
1 (8 oz) package cream cheese, softened
1 (12 oz) cool whip
1 (21 oz) can cherry pie filling

Spread blueberry pie filling on the bottom of pie shell. Beat cream cheese until fluffy, gradually adding powdered sugar until smooth. Thaw cool whip and fold into cream cheese mixture. Spread on pie filling. Chill until set, about 30 minutes. Spread cherry pie filling on top. Chill at least 4 hours.

Marshmallow Fruit Dip

7 oz. Marshmallow Creme
8 oz. Strawberry Cream Cheese

Blend ingredients and serve with fruit.

Punch

1 quart Water
1 package Cherry Kool-Aid
1 bottle 7-Up
1 cup Sugar
1 can frozen Orange Juice

Mix ingredients into pitcher and add 7-up just before serving.

Chocolate Peanut Buddy Bars

This is Jackie Drinkwater's recipe:

1 cup Peanut Butter
1 1/4 cups Sugar
1 tsp Vanilla
1/4 tsp Salt
6 tbsp Margarine, softened
3 Eggs
1 cup Flour
11.5 oz. Chocolate Chips

In large bowl, beat peanut butter and margarine until smooth. Add sugar, eggs, and vanilla and beat until creamy. Gradually beat in flour and salt. Stir in 1 cup Chocolate chips. Spread into greased 9 by 13 inch pan. Bake 25 to 30 minutes until edges are brown at 350 degrees. Immediately sprinkle remaining chips over cookie layer. Let stand 5 minutes until chips become shiny and soft. Spread over top.

Caramel Sauce

1 cup Sugar
2 cup Hot Water
1 cup Evaporated milk
1/8 tsp Salt
2 tbsp Margarine
1/2 tsp Vanilla
2 tbsp Cornstarch
1/2 cup Cold Water

Combine cornstarch with cold water. Combine hot water, evaporated milk, half the sugar, salt, margarine, and vanilla. Thicken with cornstarch mixture. Stir and cook until thick and clear. Brown the remaining sugar in heavy skillet. Add Cornstarch mixture to browned sugar and stir.

Orange Frosty

For each serving, Beat together 2/3 cup cold milk, 1/3 cup orange juice, 1 teaspoon sugar, and 1 scoop of vanilla ice cream.

Slush

3 packages Cherry Kool-Aid
1 can (6 oz) Frozen Orange Juice
3 cups Sugar

Add water to make 1 gallan. Put in freezer and stir occasionally. Allow 12 hours for thick slush.

Homemade Oreos

This is Esther's recipe:

1 Devil's Food or German Chocolate cake mix.
2 Eggs
1/3 cup Melted butter or shortening

Mix well and roll into balls about the size of a large marble. Place on cookie sheet. Bake at 350 degrees until tops crack (approximately 6 minutes). Set pan down hard to flatten cookie.

Filling
1 can Frosting
2 to 3 oz Cream Cheese.

Mix until stiff. Then frost one cookie and put another cookie on top of it.

Orangeade

3/4 cup Sugar
4 cups Water
3 cups Orange Juice
1/3 cup Lemon Juice

Combine sugar and 1 cup water in saucepan. Simmer 5 minutes, or until sugar is dissolved. Cool. Add remaining water and lemon juice. Sweeten to taste with additional sugar, if desired. Pour over ice. Makes about 8 cups.